Meeting food safety requirements

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There are a number of requirements you must comply with if you wish to sell or prepare food for sale in Victoria. These requirements are proportionate to risk and vary depending on:

  • Food premises classification;
  • Types of food sold or prepared;
  • Food handling or processing activities conducted; and
  • Who the food is intended to be served to.

Click on the relevant section below for further information.

Classification of food businesses

Class 1

Businesses that handle potentially hazardous food and serve it to vulnerable groups are considered the highest risk. Examples include hospitals, aged care facilities and childcare centres.

Class 2

Businesses whose main activity is handling unpackaged, potentially hazardous foods which need correct temperature control to keep them safe. Examples include restaurants, caterers, cafes and most manufacturers.

Class 3

Businesses whose main activity involves the handling or sale of unpackaged low-risk foods, or pre-packaged potentially hazardous foods that are not commonly associated with food poisoning. Examples include milk bars, convenience stores, wholesalers and water carters.

Class 4

Businesses that pose a low risk to public health. Generally, this includes the sale of pre-packaged shelf-stable foods. Examples include uncut fruit and vegetables, bottle shops and simple sausage sizzles.

 

For more information about food business classifications, visit the Victorian Government's Food Business Classification page.

Food premises structural requirements

Under the Food Act 1984, all food premises must comply with the structural requirements of Food Standards Australia New Zealand (FSANZ). These standards cover matters such as:

  • Design and construction of a food premises
  • Floors, walls and ceilings
  • Fixtures, fittings and equipment
  • Storage and toilet facilities
  • Food transport vehicles

For further information please refer to Council's Food Business Fit-Out Guide(PDF, 1MB) or the FSANZ website.

Food safety programs and templates

A Food Safety Program (FSP) is a written document that sets out how a business identifies and controls food safety risks. It details the processes and actions the business will implement to ensure that food prepared, handled and sold is safe for human consumption.

In Victoria, the following premises need to have an FSP:

  • All Class 1 premises;
  • Class 2 manufacturing premises;
  • Class 2 food services or retailers undertaking one or more of the following food handling activities:

- Sous vide cooking;

- Any potentially hazardous food processing that does not involve temperature control to minimise the growth of pathogenic or toxigenic organisms;

- Preparation of acidified/fermented foods or drinks;

- Preparation of ready to eat foods containing raw unshelled eggs;

- Preparation of ready to to eat raw or rare minced/finely chopped red meats;

- Preparation of ready to eat raw or rare poultry and game meats;

- Off-site catering where ready to eat potentially hazardous food is prepared or partially prepared in one location, transported to another location, where the food is served at a catering event

- Any other complex food activity such as pasteurisation/thermal processing or packaging where oxygen has been removed and/or replaced with gases for food safety or to increase shelf life.

There are two types of Food Safety Programs:

  • Standard Food Safety Program - This is a templated document which has been developed by the Department of Health. Such program is generally suitable for most Class 2 businesses. For further information visit the FoodSmart website.

  • Non-Standard or Independent Food Safety Program - These programs are independently written and need to be audited annually by a third party. This type of food safety program is mandatory for all Class 1 businesses. In addition, these programs are required for Class 2 manufacturers and Class 2 retailers that undertake high-risk activities where typical time and temperature controls are not applied.

 

For more information, please visit the Department of Health website.

Food safety supervisors and food handling training

Everyone who works in a food business is responsible for ensuring the food they prepare and sell is safe and suitable for consumption.

Depending on the food premises classification and type, food safety training requirements include the following:

All Class 1, 2, and 3A Businesses - Food Safety Supervisor Training

Businesses must nominate a food safety supervisor who:

  • Has completed an accredited training course; and
  • Has the ability and authority to supervise staff handling food onsite.

For more information, visit the Department of Health website.

Class 1 and 2 Food Service and Retail Businesses - Food Handling Training

All food handlers (including volunteers) must complete food handling training before handling unpackaged, potentially hazardous foods.

One option to meet this requirement is Do Food Safely — a free online course provided by the Victorian Department of Health.

Food safety supervisors are exempt from this training.

Allergen awareness training

In addition to completing food safety supervisor and/or food handler training, Council recommends that all food handlers complete allergen awareness training.

There are a number of free online courses provided which are targeted to the following groups:

  • General food service;
  • Cooks and chefs;
  • Children's education and care;
  • Schools;
  • Camps;
  • Residential or aged care; and
  • Hospitals.

To access free online training, or other useful resources please visit the All About Allergens website.

Useful food safety fact sheets, information and videos

Please click on the following links for more information:

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