In SA, (where I am) it depends on your council etc..
I had to get certified with the local council, (inspect kitchen and work practices) I used to work out of a commercial kitchen so I didnt have to worry about it.
They come out and give you a list of stuff that you need to be up to standard on, then you pay a fee, they come back and inspect and make sure you tick all the boxes. They can also come and randomly inspect at any time.
The council also provides free of charge a food safety handling course (basic food prep stuff)
I'm not allowed to sell products with fresh cream, raw eggs or confectionary (different rules/standards etc)
I have an ABN, but not registered for GST as I don't make enough to justify it.
I don't have anything on my FB page or website to qualify any of this, but I know I'm covered!
I don't do markets as I can't justify the cost of the insurance for a food stall (most markets wont cover food stalls with their "umbrella" insurance") I also dont have any idea of how much I would make/lose in a market situation, I do ok without doing them.
I judge the book by its cover! If I am purchasing from food vendors, I look at the cleanliness of the stall and of the people who staff it. I check out whether the food is cooked fresh or whether hot food sits around waiting for a buyer (I loathe food from a bain marie!). Cakes and bikkies need to be covered appropriately and the food itself should look fresh. I realise that I haven't seen the actual kitchen that some of this food has been prepared in, but I reckon the presentation at the point of sale is a decent indicator. I'm not terribly fussy about what I eat - I lived in Asia for years as a kid, where food handling procedures often leave a lot to be desired! I survived that, I figure I'll survive the local market.
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