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.
- Legislation
- 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 844.5 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 316.2 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.
Food allergy management for food businesses (PDF 646.7 KB)
Food allergies can be life threatening. For people who have a food allergy, the only way to manage the allergy is to avoid the food allergen. For this reason there are laws in place, for example, mandatory labelling, to help people who have a food allergy avoid food allergens.
Food Premises - Design and Construction Criteria (PDF 306.0 KB)
This information is for businesses that intend to design, construct and fit out food premises and mobile food vehicles.
Food Licensing (PDF 257.2 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.
Receiving Food Safely (PDF 609.8 KB)
Food businesses are expected to take all practical measures to ensure that they do not receive unsafe or unsuitable food.
Temperature Measuring Device (PDF 630.7 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, kept at the correct temperature, cooked sufficiently and is cooled and reheated safely.
Food Safety Responsibilities (PDF 254.6 KB)
The Food Safety Standards were developed by FSANZ in consultation with State health authorities and the food industry to ensure a nationally consistent approach to food safety. The Food Safety Standards cover both the responsibilities for food business and food handlers.
Food Preparation and Cross Contamination (PDF 250.8 KB)
This fact sheet aims to provide information on how cross contamination occurs and provides advice about practices that can prevent it.
Food Safety During Thawing Cooling Reheating Storage and Display (PDF 299.8 KB)
This fact sheet describes the main processes in food handling and the controls that can be established to ensure that only safe and suitable food is sold from a food business.
