Registering a new food premises

Class 1 and 2 food premises must submit a food safety supervisor certificate and will be required to maintain an appropriate food safety program on site if you undertake any of the following food handling activities;

• Sous vide cooking, (cooking at less than 75°C) where the food is cooked under controlled temperature and time conditions inside vacuum sealed packages in water baths or steam ovens.
• Any potentially hazardous food that does not involve temperature control to minimise the growth of pathogenic or toxigenic organisms as described in Australia and New Zealand Food Standards Code, Standard 3.2.2.
• Preparation of acidified/fermented foods or drinks that are ready to eat and have a high level of acidity required to keep food safe, acid may be naturally present or added or produced by the food (due to microbial activity).
• Preparation of ready to eat foods containing raw unshelled eggs (unpasteurised).
• Preparation of ready to eat raw or rare minced/finely chopped red meats.
• Preparation of ready to eat raw and 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.

And other complex food process activity such as:

• Pasteurisation/thermal processing, where food is heated to a certain temperature for a specified time, to eliminate pathogenic organisms.
• Packaging food where the oxygen has been removed and/or replaced with other gases for food safety or to increase shelf life of the food.
• Any food processing activity which does not involve the use of temperature control, to minimise the growth of pathogenic or toxigenic organisms in food, as described in Australia and New Zealand Food Standards Code, Standard 3.2.2.

If you are purchasing a Class 4 low-risk food premises, you must notify Council by completing a notification form.

Notification of Class 4 premises

A Class 4 food premises is a food premises at which the only food handling activities are one or more of the following:

• the sale to members of the public of:
  • (i) pre-packaged low-risk food; or
  • (ii) sausages that are cooked and served immediately, with or without onions cooked at the same time, and bread and sauce – when cooked and sold at a temporary food premises or by a non-profit body; or
  • (iii) packaged or covered cakes (other than cakes with a cream filling) at a temporary premises by a community group; or
  • biscuits, tea or coffee (with or without milk or soymilk) at a temporary premises by a community group; or

• a wine tasting for members of the public, which may include the serving of cheese or low risk food that has been prepared and is ready to eat; or
• the sale to members of the public or the wholesale of whole (uncut) fruit or vegetables; or
• the handling of low-risk food or cut fruit or vegetables and the serving of that food to children at an education and care services facility; or
• offering members of the public a free sample of a low-risk food for immediate consumption if that food is, or will be, available for sale at the premises in a packaged form; or
• serving of coffee, tea (with or without milk, soy, almond or any other liquid), alcohol (including the addition of sliced fruit, pasteurised dairy products), water, soft drink (except fermented soft drinks containing a live culture) intended for immediate consumption. This does not include unpasteurised processed fruit or vegetables (e.g., fresh juice) or any drink which has any other potentially hazardous food added, such as unpasteurised egg.
• family day care service.

For more information visit the Department of Health website.