Agree to abide by COVID safe requirements for markets and COVID-safe directions by MardiGrass market management, Council, Police or NSW Health Officer.
If the stall operator/owner or staff are unwell (fever, cough or sore throat), they are not permitted to attend the market. If they become unwell on the day, they must return home immediately and inform management.
Must have hand sanitiser openly available on their stall for customer and staff use.
Must have disinfectant and disinfectant wipes to clean products and surfaces where required.
Must limit the number of people (customers and staff) allowed in their business area, ensuring everyone is 1.5m apart (unless they are family members who can be together). This business area includes:
the front of the stall (in effect the walkway directly in front of their stall) where customers can stand to examine the business and products (the stallholder is responsible to manage the 1.5m rule in this area)
their stall/marquee area (standard size 3x3m)
behind their stall, if this is usable space (eg standing/sitting area, storage, change room, product display)
Wherever patrons have to queue, especially in food areas, there must be ground markers to indicate queuing distances at 1.5m apart. Where possible queues must not block the walkway. Stallholders are responsible for monitoring this practice. Stallholders are to provide a safe zone for customers waiting on orders, where possible.
Signage must be displayed for customers to see. These may be made yourself, professionally sourced or downloaded from https://www.australia.gov.au/covidsafe-resources and include a minimum of:
Maintain 1.5m distance
Sanitise your hands
Please queue 1.5m apart (if required)
Do not handle goods, please ask for assistance
All stalls are to remove:
Help yourself product samples
Help yourself taste testing
Help yourself condiments/milks/sweeteners
Help yourself โ cutlery, sachets, stirring spoons, napkins
No refills for honey, oils, cream etc
Food and drink stallholders are required to (this applies to stallholders selling food in any form or variety):
If possible, create a separate entry and exits points in the stall, with signage to indicate directions.
Consider using side-walls or product placement to distance staff and customers from the stalls next door (1.5m rule).
Utilise barriers to distance their staff and customers during interactions. This may be by incorporating an extra table, rope or clear floor marking indicating where patrons are to stand.
Remove or replace difficult to clean surfaces or product (eg replace fabric table cloths with wipeable ones)
Clean regularly any surfaces or product frequently touched by staff or customers, using detergent, disinfectant solution or wipes.
Promote customer visual inspection of product where practical. Stallholders will be required to have hand sanitiser available on their stand for customers to use before and after handling objects. Disinfectant and wipes must be available for staff to clean handled objects regularly, where practical.
Change-rooms are to be disinfected after each customer use (or donโt use them).
Encourage and promote cashless payment options like Square/Shop&Go/Tap&Go/EFTPOS systems, to limit cash transactions with customers.
Encourage and promote contactless transactions with customers (do not handle goods, please ask for assistance)
Maintain social distancing and limit interactions with staff and other stallholders, where reasonably practical.
Food and drink vendors are not to provide seating or tables for customers.
All stallholders and staff are recommended to be trained (https://www.nsw.gov.au/covid-19) in sanitising, social distancing and cross-contamination:
Symptoms of infections โ fever, cough, sore throat, shortness of breath
When to get tested
Social distancing of 1.5m
Cleaning & disinfecting work areas
Correct handwashing & sanitising
Proper use of PPE (personal protective equipment) โ gloves & mask, if required
