Community BBQ Trailer Hire


The Town of Port Hedland is delighted to offer free BBQ trailer hire to our community. Whether you are planning a private event, a fundraiser, or a community gathering, we want to ensure that your food service meets the highest standards of safety and hygiene. Please take a moment to review the following guidelines to ensure a safe and enjoyable experience for all.

Refer to the detailed guidelines for temporary food stalls here.

Licensing and Certificates:

1. Temporary Food Stall Registration:

A temporary food stall is considered a food business and must be registered with the Town of Port Hedland.

Obtain a "Trading in Streets and Public Places" license when operating in a public space or on local government property. Application for Trading in Streets and Public Places can be found here.

This applies to any situation involving the service of food to the public, encompassing community events, fundraising activities, and private gatherings where more than 50 people are present.

2. I’m Alert - Free Food Safety Training:

The Town of Port Hedland provides free online training I’m Alert, offering fundamental knowledge of food hygiene and safety practices. To access I’m Alert, click here.

Please note this is a requirement of all hirers to have at least one certified person on site.

3. Alcohol Consumption on Town Facilities or Reserves:

If alcohol will be consumed on a Town facility or reserve, an application must be submitted to the Environmental Health department for assessment and approval. Access the application form here.

Safe Food Handling Guidelines:

When serving food to the public under a temporary license, it is crucial to adhere to stringent safety standards. Here are key guidelines to ensure safe food handling:

1. Preparation and Licensing:

  • Food must be prepared either onsite or at a licensed food premise when operating under a temporary license.

2. Potentially Hazardous Foods (PHF):

  • PHF includes time and temperature-sensitive items such as meat, pies, dairy, eggs, cooked rice, seafood, and pasta.

3. Temperature Control:

  • Operators of temporary food stalls must have access to a thermometer to monitor PHF temperatures during storage, transportation, and display.
  • Cold food should be maintained below 5˚C, and hot food must be kept above 60˚C.

4. Food Storage:

  • PHF must be stored under temperature control using equipment like eskis and portable fridges.
  • Practice proper storage hierarchy: store raw foods below fresh and cooked items and use separate equipment for different food types.

5. Food Display:

  • Food on display should be shielded from contamination, and PHF must be kept under temperature control.
  • Use clean utensils for serving, and ensure containers are cleaned and sanitized before holding food.
  • Protect food from public access and environmental contaminants, such as dust and insects.

6. Washing Facilities:

> Hand Hygiene:

  • Provide running water, liquid hand soap, and single-use paper towels for food handlers to wash hands adequately.

> Hand Sanitizers:

  • Hand sanitizers can complement handwashing but should not replace soap and water.

> Washing Equipment:

  • Supply hot and cold potable water, along with a wastewater container, for cleaning and sanitizing equipment and utensils.

Stall Set-up:

A food stall is required to possess a roof and three sides that are designed to uphold proper ventilation and safeguard food. The stall must be constructed from materials such as plastic, vinyl, or other approved materials, with special attention given to ensuring the stability and security of the stall.

Grease trap/bucket must be used with the BBQ to prevent environmental contamination.

We appreciate your commitment to upholding the highest standards of safety and hygiene in our community. If you have any questions or need further assistance, please contact the Environmental Health department.

Let's create memorable and safe experiences together!

Useful links:

Online Form - Community BBQ Trailer Rental Agreement