Food Safety (Businesses)
Are you are starting a new food business or taking over an existing food business? Then you may need a food business licence. To assist you, we offer information for new and existing food licenses, illegal operations and the permits required for footpath and outdoor dining.
- Food Vehicles
- Outdoor Dining
- Domestic Kitchens
- Temporary Food Stalls
- Non-profit Organisations
- Illegal Operation of a food business
- Further Information
Food Safety Legislation
Please follow the links below to the relevant food safety legislation:
Food Safety Fact Sheets
The 2hr 4hr Rule (PDF 273.6 KB)
The ‘2-hour/4-hour Rule’ is summarised in this sheet in reference to any ready-to-eat potentially hazardous food.
Cleaning and Sanitising (PDF 299.0 KB)
Food businesses must maintain their premises, including the fixtures, fittings and equipment, as well as those parts of vehicles that are used to transport food, at a high standard of cleanliness.
Community and Not-For-Profit Organisation (PDF 256.3 KB)
Non-profit organisations have a number of exemptions under the Food Act 2006.
Defrosting and Reheating Food (PDF 251.1 KB)
Food should only be frozen once. Never refreeze food.
Never keep and reheat food that has been left over from the day before.
Food Allergies (PDF 295.8 KB)
Food allergies can occur at any age. It has been estimated that one – two percent of Australians suffer some kind of food allergy.
Food Handling (PDF 251.6 KB)
The term handling in relation to food should not be taken in the literal sense, but as a more general term that covers various techniques used to safely manage food and beverages.
Food Premises - Design and Construction Criteria (PDF 308.3 KB)
This information is for businesses that intend to design, construct and fit out food premises and mobile food vehicles.
Guidelines for Hungi or KupMurri 2011 (PDF 250.7 KB)
These five simple steps are offered as a guide to setting up and operating a Kup-Murri or Hungi for a public event.
Licensing Requirements 2006 (PDF 330.7 KB)
The Food Act 2006 requires that most food businesses that handle food for sale, regardless of whether the business enterprise or activity is of a commercial, charitable or community nature, be licensed with the Council.
Personnel Checklist for Food Premises 2006 (PDF 255.5 KB)
As a supervisor/manager, it is your responsibility to ensure that personnel under your direction undertake their food handling tasks in a competent and responsible manner.
Receiving Food Safely 2006 (PDF 258.4 KB)
Food businesses are expected to take all practical measures to ensure that they do not receive unsafe or unsuitable food.
Safe Cut Fruit And Vegetable Storage (PDF 225.8 KB)
Fruits or vegetables that are cut or processed (including peeled, juiced and blended) are to be stored under temperature control.
Sausage Sizzles (PDF 319.2 KB)
Those persons wishing to hold a sausage sizzle and are not a charitable or community group will need to apply for a Licence with Council before operating.
Stacking Food Safely In The Fridge (PDF 257.1 KB)
Stacking your fridge correctly and keeping food at a safe temperature is very important especially in the tropics. Poor temperature control or cross-contamination can lead to serious health risks including food poisoning.
Temperature Control and Potentially Hazardous Foods (PDF 259.4 KB)
Temperature control means maintaining food at appropriate temperatures and ensures potentially hazardous foods do not become unsafe if not kept under temperature control.
Thermometers and Potentially Hazardous Foods (PDF 259.5 KB)
A thermometer will allow food handlers to check that potentially hazardous food is at the correct temperatures when it is received by the business.
Guidelines For Domestic Kitchens 2015-2016 (PDF 168.1 KB)
This guideline is aimed at providing information about using a domestic kitchen for the preparation of food for sale.
Information for Child Care Centres (PDF 366.1 KB)
Changes made to the Child Care Act in 2000 required all child care centres that provide food for their children, or who do food preparation for their children, to be licensed under the Food Act 2006.
Food act and you after a disaster (PDF 261.9 KB)
It is important to remember that food safety should be your number one priority. This fact sheet outlines your responsibilities.