Food businesses are classified depending on the type of food sold. The category each business falls into determines the level of regulation and requirements imposed on the business. Below are each of the categories:
Class 1 Premises
Businesses that predominantly handle potentially hazardous food that is served to vulnerable groups. Examples include hospitals, aged care facilities and childcare centres. The business requires a food safety program to be written specifically for the business and a food safety supervisor for the site
Class 2 Premises
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. The business require a standard food safety program to be maintained and a food safety supervisor for the site.
Class 3 Premises
Businesses whose main activity involves the handling or sale of unpackaged low-risk foods or pre-packaged potentially hazardous foods not commonly associated with food poisoning. Examples include milk bars, convenience stores, wholesalers and water carters. The business requires only minimum records to be kept.
Class 4 Premises
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, simple sausage sizzles. The business does not generally require records to be kept, these businesses are encouraged to be registered on the state wide Streatrader
Council determine which class the food premises fits into, based on the food safety risks of its highest risk food-handling activity. Therefore, different businesses with the same owner or different premises belonging to the same franchise chain may be classed differently. One business, franchise or chain may need a food safety supervisor, and another may not.