Ensuring Safety and Compliance for Mobile Catering Operations

Food Beverage Mobile Service SWMS

Compliant with Australian Food Safety & WHS Standards

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This Safe Work Method Statement (SWMS) provides a framework for managing health and safety risks associated with operating a mobile food and beverage service. It is designed for businesses operating food trucks, coffee carts, or other mobile catering units at events, construction sites, and public spaces across Australia. Adherence to this SWMS helps in complying with both Work Health and Safety (WHS) regulations and national Food Safety Standards.

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Overview

What this SWMS covers

Operating a mobile food and beverage service involves preparing and serving food and drinks from a vehicle, cart, or temporary stall. This service is commonly found at construction sites, outdoor events, markets, and public spaces. The operation encompasses a wide range of tasks, including driving and positioning the vehicle, setting up serving areas, preparing ingredients, cooking, handling cash and electronic payments, and interacting with the public. Equipment is often a mix of gas-powered cooktops and electrical appliances like refrigerators and coffee machines, all housed within a confined space. This SWMS addresses the unique combination of hospitality, transport, and public-facing risks inherent in this work.

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Why this SWMS matters

The legal and reputational consequences of an incident in a mobile food service are significant. A foodborne illness outbreak can destroy a business's reputation and lead to prosecution by health authorities. A fire or explosion from a poorly maintained gas appliance can be catastrophic. This SWMS is vital because it forces a structured approach to managing these diverse risks. It ensures operators comply with the two critical sets of regulations governing their work: the WHS Act and the Food Standards Australia New Zealand (FSANZ) Code. By mandating procedures like gas leak tests, electrical RCD checks, correct food temperature monitoring, and establishing safe public interaction zones, this document helps prevent accidents, protect public health, and demonstrates legal due diligence.

Reinforce licensing, insurance, and regulator expectations for Food Beverage Mobile Service crews before they mobilise.

Hazard identification

Surface the critical risks tied to this work scope and communicate them to every worker.

Risk register

Gas Leaks and Explosions

high

LPG cylinders or gas lines that are damaged, incorrectly connected, or poorly maintained can leak, leading to a build-up of flammable gas in a confined space.

Consequence: Fire, explosion, severe burns, fatality, and destruction of the vehicle.

Foodborne Illness (Food Poisoning)

high

Failure to control food temperatures, cross-contamination between raw and cooked foods, or poor personal hygiene can lead to the growth of harmful bacteria.

Consequence: Serious illness for multiple customers, reputational damage, fines, and business closure.

Burns from Hot Surfaces and Liquids

medium

Contact with hot cooktops, deep fryers, hot oil, steam, or boiling water in a cramped, mobile environment where movement can be unpredictable.

Consequence: Serious, painful burns requiring medical treatment and potential scarring.

Electrical Shock or Electrocution

high

Faulty electrical equipment, damaged cords, or improper connection to a power source (generator or mains) can lead to electric shock.

Consequence: Electric shock, severe burns, cardiac arrest, or fatality.

Control measures

Deploy layered controls aligned to the hierarchy of hazard management.

Implementation guide

Gas Safety and Leak Detection Procedures

Administrative

Implement a strict protocol for the handling, connection, and testing of all LPG cylinders and gas appliances.

Implementation

1. Ensure all gas cylinders are secured in an upright position in a well-ventilated compartment. 2. All gas work and certification must be performed by a licensed gasfitter. 3. Perform a soapy water leak test on all gas connections after changing a cylinder and before starting service. 4. Install a gas fuse and ensure all appliances have flame failure safety devices.

Adherence to Food Safety Program

Administrative

Maintain strict compliance with a documented food safety program based on HACCP principles.

Implementation

1. Use a calibrated probe thermometer to check and log food temperatures regularly. 2. Keep cold food at or below 5°C and hot food at or above 60°C. 3. Use separate colour-coded chopping boards and utensils for raw and ready-to-eat foods. 4. Follow a strict hand washing policy and ensure a designated hand wash sink with warm water, soap, and paper towels is always available.

Electrical Equipment Testing and Protection

Engineering/Administrative

Ensure all electrical equipment and connections are safe and protected.

Implementation

1. All portable electrical appliances must be regularly tested and tagged by a competent person. 2. Use a portable Residual Current Device (RCD) at the point of connection to a generator or mains power. 3. Keep all electrical cords off the ground and away from water or walkways. 4. Never use damaged cords or overloaded power boards.

Safe Work Area Design and Housekeeping

Engineering/Administrative

Organise the workspace to minimise risks of burns, slips, and trips.

Implementation

1. Position hot equipment like deep fryers away from high-traffic areas within the van. 2. Ensure non-slip flooring is installed. 3. Clean up all spills immediately. 4. Establish a clear workflow to prevent workers from bumping into each other. 5. Keep the serving window clear of hazards.

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Personal protective equipment

Non-Slip, Closed-Toe Shoes

Requirement: N/A

When: At all times during operation to protect against slips, spills, and dropped objects.

Apron or Uniform

Requirement: N/A

When: To protect clothing from spills and maintain a professional, hygienic appearance.

Disposable Gloves

Requirement: Food grade

When: When handling ready-to-eat food, or as required by the food safety program.

Heat-Resistant Gloves

Requirement: AS/NZS 2161.4

When: When handling hot trays, pans, or operating ovens.

Inspections & checks

Before work starts

✓Check that all gas cylinders are secure and connections are tight.
✓Verify that refrigerators and hot-holding units are at the correct temperature.
✓Ensure hand washing facilities are stocked with soap, water, and paper towels.
✓Test all RCDs and electrical safety cut-offs before connecting to power.

During work

✓Regularly monitor and log food temperatures throughout the service period.
✓Continuously monitor the work area for slip and trip hazards like spills or boxes.
✓Ensure public and customer queues do not create a trip hazard or block access.
✓Check that waste bins are not overflowing.

After work

✓Ensure all gas cylinders are turned off at the valve before moving the vehicle.
✓Safely disconnect all electrical power.
✓Thoroughly clean and sanitise all food preparation surfaces and equipment.
✓Properly dispose of all waste water and rubbish in approved locations.

Step-by-step work procedure

Give supervisors and crews a clear, auditable sequence for the task.

Field ready

Site Arrival and Vehicle Positioning

Upon arriving at the designated location, inspect the ground surface to ensure it is firm and level. Position the vehicle to allow safe customer access and queuing, away from vehicle traffic. Ensure there is adequate clearance from overhead obstructions like trees or power lines. Chock the wheels to prevent movement.

Safety considerations

An unlevel vehicle can affect cooking equipment and refrigeration performance, and create a trip hazard. Be aware of your vehicle's height and swing-out areas.

Connecting Services (Gas and Electric)

If using LPG, ensure cylinders are secure and connected correctly. Perform a soapy water test on the connections to check for leaks. If using mains power or a generator, connect via a tested RCD. Run all leads in a way that does not create a trip hazard.

Safety considerations

Never use a flame to check for gas leaks. Smell is an indicator, but a soapy water test is essential verification. Ensure electrical connections are protected from rain.

Food Safety and Preparation Setup

Wash hands thoroughly at the designated hand washing station. Verify that all food contact surfaces have been cleaned and sanitised. Check that refrigerators are below 5°C and pre-heat hot-holding units to above 60°C. Arrange ingredients and utensils to prevent cross-contamination.

Safety considerations

A failure in this step can compromise the safety of all food served. Do not begin service if temperatures are not correct or cleaning supplies are unavailable.

Customer Service and Cash Handling

Serve customers from the designated service window. Manage queues to prevent them from obstructing public pathways. Use a separate staff member for cash handling if possible, or wash hands thoroughly after handling money and before touching food.

Safety considerations

Be aware of your surroundings, including public traffic and weather conditions. Ensure the serving counter is kept clear to avoid spills.

Pack-Down and Disconnection

At the end of service, store all leftover food correctly. Turn off all appliances. Close and lock the gas cylinder valve first, then safely disconnect electrical power. Clean all surfaces, dispose of waste correctly, and securely stow all loose items before leaving the site.

Safety considerations

Ensure gas is turned off at the cylinder, not just the appliance. A final walkthrough of the site should be done to ensure no equipment or waste is left behind.

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Frequently asked questions

Do I need a Food Safety Supervisor for my coffee cart?

Yes, in most Australian states, if you are handling and serving ready-to-eat, potentially hazardous food (which includes milk for coffee), you are required to have a nominated, certified Food Safety Supervisor for your business.

What is the most important check for my gas cooktop before service?

The most critical check is a soapy water leak test. After connecting the gas cylinder, spray all connections and fittings with a soapy water solution. If you see bubbles forming, it indicates a gas leak, and you must shut off the cylinder immediately and have the connection repaired by a licensed gasfitter.

How often do I need to get my electrical equipment tested and tagged?

For equipment used in a mobile or hostile environment like a food truck, the requirement is typically every 12 months. However, you should check with your state's specific WHS regulations, as this can vary. A portable RCD itself should be tested daily via its push-button, and professionally tested every 12 months.

What are the two critical temperatures for food safety?

The two critical temperatures form the boundaries of the "temperature danger zone." Cold food must be kept at or below 5°C. Hot food must be kept at or above 60°C. Bacteria that cause food poisoning multiply rapidly between these two temperatures.

Overview of Mobile Food & Beverage Services

Mobile food and beverage services are a dynamic and growing sector, providing on-the-go catering solutions. These businesses operate from vehicles or carts equipped with cooking, refrigeration, and serving equipment. The operational workflow includes vehicle setup, food preparation and handling, customer service, and transaction processing, often in high-traffic or unconventional environments like construction sites, festivals, or roadside locations. The unique nature of mobile services presents a complex set of risks, combining traffic management, food safety, equipment safety (gas and electrical), and public interaction, all of which must be managed systematically.

Why a SWMS is Crucial for Mobile Food Services

For a mobile food vendor, a SWMS is a critical tool that extends beyond a simple compliance document. It addresses the dual responsibility of worker safety under WHS laws and public safety under the Food Standards Code. Hazards are numerous: gas leaks from cooktops can cause explosions, electrical faults can lead to electrocution, poor food handling can result in widespread foodborne illness, and vehicle movements can cause traffic incidents. This SWMS ensures that risks are proactively managed, from ensuring gas cylinders are properly secured and tested, to verifying that electrical equipment is tagged and connected via RCDs. It formalises procedures for safe food temperature control, preventing cross-contamination, and managing public interactions, thereby protecting the business from liability, reputational damage, and, most importantly, preventing harm to staff and customers.

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