Food Business Classification

A facility or business that predominantly produces or prepares ready-to-eat, 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.

Businesses whose main activity is producing, manufacturing or handling unpackaged potentially hazardous foods which need correct temperature control to keep them safe or are making an allergen free claim.

Examples include restaurants, caterers, cafes, home kitchens and most manufacturers. The business may require a Food Safety Supervisor and may also require a specific food safety program depending on food type and risk.

A class 3A food premises is on at which one or more of the following food handling activities occurs. Preparation and/or cooking of potentially hazardous foods which are served to guests for immediate consumption at accommodation premises. Food made using a hot fill process, such as jams, chutney, relish, salsa and tomato sauce. Has a pH less then 4.6 or has salt or sugar (or alternative preservative) added.

Businesses whose main activity involves the handling or sale of unpackaged low-risk foods or pre-packaged potentially hazardous foods.

Examples include milk bars, convenience stores, wholesalers and water carters. This class also includes the sale of eggs and the sale of ready to eat, potentially hazardous food by a community group., sweet or savoury foods that do not require temperature control and after baking are low-risk food such as cakes and bakery items. The business requires only minimum records to be kept.

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 (onions only) and the serving of tea and coffee at a temporary premises by a community group. As well as serving of tea/coffee, alcohol, water, soft drink (except fermented drinks) intended for immediate consumption. This does not include freshly squeezed fruit juice or any drink including that has a potentially hazardous food added or unpasteurised egg. The business does not generally require records to be kept; these businesses are encouraged to be registered on the statewide Foodtrader system.