Free fundraising BBQ Hire
Neerim District Community Enterprise offers free BBQ and gazebo hire for community group fundraising events.
Please read the following guidelines thoroughly before submitting your hire request.
Streatrader registration - Class 4 sausage sizzle
You must register with Streatrader to sell sausages, onion, bread and sauce.
Sausage sizzles where only sausages (with or without onions, sauce and bread) are cooked and served immediately are class 4 – the lowest level of regulation.
Class 4 sausage sizzles operating from a temporary or mobile site need to notify council through Streatrader. Class 4 sausage sizzles do not need a food safety program or a food safety supervisor, but must ensure that the food they sell is safe to eat.
As a community group raising funds for charity or a not-for-profit body, you must notify the council about your fundraiser sausage sizzle. It will advise you about your responsibilities.
The notification is a once-off requirement. It does not need to be resubmitted annually, or each time you operate.
Notify your local council if you run sausage sizzles at a permanent building (such as a kiosk or club rooms that you use regularly, or own or lease).
If the sausage sizzle is held at a temporary venue, you can notify your principal council through Streatrader.
When you notify your principal council, you can operate the stall in any council district under the Food Act 1984, provided that you lodge a Statement of Trade advising that council about where and when you will be operating.
Use Streatrader if you are operating from a temporary or mobile stall to obtain and/or submit the Statement of Trade form.
As a class 4, you may also carry out any other class 4 food activities, such as selling bottled water or soft drinks.
Your group is also free to run food activities that fall into other food premises classes, as long as you meet the food safety requirements that apply to that class and have the required approval under the Food Act.
If you plan to sell hamburgers, you become a class 3. You must contact your council, as different food safety rules apply to class 3 premises.
Please purchase supplies locally to support local businesses – Jindi Pig (snags) and IGA Neerim South (bread, onions and sauce) offer fundraisers special discounts.
‘Do Food Safely’ food handler training program
Community volunteers are encouraged to complete the free online learning program, Do Food Safely, to improve their knowledge of safe food handling techniques.
The program is informative and fun. It takes about an hour to complete and includes six topics on food safety and a final quiz. Participants who score more than 90 per cent on the quiz are awarded a certificate.
Food handling tips
Follow these food handling tips when operating a sausage sizzle:
Clean all your equipment and food preparation areas before and after you use them.
Make sure there’s somewhere for food handlers to wash their hands, otherwise have suitable hand sanitisers available.
Remove waste and clean the barbeque.
Use an insulated cooler with plenty of ice or cool packs around the sausage when transporting.
Store sausages in an insulated cooler with ice or cool packs at the event.
Only remove sausages from the cooler when you’re ready to cook them.
Never leave sausages sitting around at room temperature.
Protect bread and onions from insects and dust by keeping them wrapped or in sealed containers.
Do not refreeze sausages that have been thawed.
Throw out any sausages left over at the end of the fundraiser.
Always cook sausages thoroughly.
Always use clean utensils.
Never use the same plate or tongs for raw and cooked foods.
Allergies and food intolerances
Make sure foods containing ingredients that can cause reactions (such as eggs, gluten, sesame, nuts, milk and soybeans) are identifiable. You should be able to provide accurate information about ingredients in foods to customers.