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Food premises are complex businesses that sell food to a diverse customer base, using multiple processes and foods. Therefore, the food premises class lists (Table 1, 2 and 3) are not exhaustive lists and can only be used when the food handling activities are the same as that described in the tables below.
If other activities are occurring at a premises and are not listed in the following tables, your local council EHO will need to determine the class of the food premises based on discussions with the proprietor and in accordance with the highest risk food process being undertaken at the premises.
The classification of a food premises is based on:
- the type of food being handled and served
- whether the food is pre-packaged and not removed from the packaging
- if is it a community group or for-profit business
- the type of premises.
Table 1: Retailer
Retail premises are food businesses that sell direct to the public. They may or may not also process food products from raw ingredients, but only for sale within the immediate local area.
| Food premises/activity | Description | Example: foods/ businesses | Class (C) |
|---|---|---|---|
Community group Selling packaged or covered cakes | Community group selling baked cakes where all the ingredients are cooked, and the cakes do not require temperature control. All cakes are packaged or covered. | • temporary food stalls • school fetes. | C4 |
Retail premises Selling packaged non-alcoholic or alcoholic beverages | Outlets selling alcohol or non-alcoholic beverages to the public for consumption off- premises only. | • packaged or bottled non-alcoholic drinks, beer, wine, or spirits • bottle shop. | C4 |
Retail premises Bakery products – sweet and savory | Retailer of cakes (including fruit cakes), cupcakes (with or without icing), bread, biscuits, crackers, muffins, croissants, and other pastries (where all the ingredients are cooked). Includes bakery products that contain perishable fillings that are cooked and do not require refrigeration for a minimum period of 24 hours. Bakery products that may contain low-risk fillings, for example, jam. | • bread (for example, honey cornbread) • biscuits • cakes (for example, banana/carrot cake) • cupcakes • muffins (for example, pumpkin muffins) • croissants • jam scroll • jam donut | C3 |
Retail premises Bakery products – sweet and savory | Business that produces sweet or savory food that after 24 hours stored at room temperature are required to be disposed. | • pizza rolls • cheese & bacon rolls • spinach and fetta rolls | C2 |
Retail premises Baked potentially hazardous food (PHF) | Business that produces baked ready-to-eat or not ready-to-eat foods containing potentially hazardous fillings. | • vegetable/ meat pie • quiches • pasta with vegetable or meat filling | C2 |
Retail premises Bakery products ready-to-eat, uncooked PHF fillings | Baked goods that contain perishable filling added to the manufactured product after cooking. | • cakes containing fresh cream or custard fillings (not including icing) | C2 |
Retail premises Bakery products pre-packaged, PHF fillings | Pre-packaged baked goods sold at a retail premises. Not manufactured on the premises. Contain potentially hazardous fillings. Temperature control required. | • pre-packaged • cream filled cakes • custard filled pastries • meat pies • sausage rolls | C3 |
| Delicatessen | Retailer of products which are: • high-risk, processed (heat or non-heat treatment) • ready-to-eat • requiring refrigeration or cooking • includes portioning, slicing, and weighing. | • antipasto • caviar • cheese • cured meats • fermented products • pate • dips • smoked or pickled products • smallgoods | C2 |
Retail premises Chocolate | Businesses making chocolates using raw cocoa beans that have not gone through a heat treatment. | Local producer of chocolate | C2 |
Retail premises Pre-packaged PHFs | Business that sells, but have not prepared, PHFs. That are: • pre-packaged • ready to eat • requires temperature control. | • convenience stores • pre-packaged sandwiches • pre-packaged salads • pre-packaged pastries containing vegetables, meats, or egg • vending machines selling pre-package PHFs | C3 |
Retail premises Low-risk pre-packaged food | Business that sells only low-risk pre-packaged foods. | • grocery store selling canned food • newsagency • chemist • vending machine • chewing gum • potato crisps • soft drinks • chocolate | C4 |
Retail premises Greengrocer selling whole fruits and vegetables | Sale to the public or wholesale of whole fruit and vegetables. | • fruit shops • markets • temporary food premises | C4 |
Retail premises Greengrocer selling cut fruit and vegetables | Sale to the public of fruit and vegetables where the produce has been cut in half. | • fruit shops/stalls • all types of melons • pineapples | C3 |
Retail premises Low-risk food: unpackaged | Business that sells only low-risk unpackaged foods. | • nuts and grains • dried fruit & nuts • re-packaging of dry ingredients from bulk, for example, spices, tea, flours • confectionary shop • fairy floss makers • hard frozen ice-cream • milk-based confectionary • serving of fermented soft drink | C3 |
Retail premises Serving of low-risk drinks | Business that serves low-risk drinks for immediate consumption. | • tea/coffee with or without milk milk shakes • hot chocolate • pasteurised fruit or vegetable juice • water • bar serving alcohol • soft drinks (excluding) any other carbonated beverage • cocktails containing sliced fruit | C4 |
Retail premises Juice bars | Business that produces and serve high-risk drinks with the intention that consumption of the drinks is immediate, such as drinks containing fresh vegetables, fruits, nuts, yoghurt. | • juice bars • mobile vans • temporary food premises • smoothies | C2 |
Retail premises Bottled high-risk drinks | Business that produces high-risk drinks that are bottled. For example, unpasteurised fruit juices and fermented soft drinks. | • fruit juice that requires refrigeration. • fermented soft drink • temporary food premises/ mobile food vans | C2 |
Retail premises Homebased or temporary food premises making chutney, jams, relishes | Food such as chutneys, salsa, relishes, and tomato sauces are thoroughly cooked (usually boiled) and the pH and aw activity has been altered by the inclusion of preservatives (salt, sugar, vinegar). product is hot filled into a bottle and sealed. The result is that the food can be stored at room temperature until opened. | • home based businesses • bed and breakfast | C3A |
Retail premises Pasteurised milk | Business that sells pre-packaged pasteurised milk or where milk is added to a low-risk drink. | • packaged milk • drinks including: – coffee – tea – hot chocolate | C4 |
Retail premises Honey | Business that produces honey. | Businesses that produce bottled honey. | C3 |
Retail premises Peanut butter | Business that produces peanut butter. This may include the addition of salt, sugar, or oil. | • peanut (or tree nuts) butter from a retail premises • other nut butters and pastes • nut processing/ packing • home based business • café | C3 |
Retail premises Protein balls | Business that produces protein balls (raw or baked) using nuts, dried fruits, protein powder and other low-risk ingredients, as the highest risk activity occurring at the premises. | • home-based businesses • coconut balls • rum balls • chocolate protein balls | C3A |
Retail premises Dry spices and herbs | Business that dehydrates culinary herbs and spices. | • dried herbs and spices • dried tea | C2 |
Retail premises Roasting coffee beans | Roasting coffee beans. | • café • coffee bean roaster | C3 |
Retail premises Wine/alcohol tasting | Wine or alcohol tasting with or without other low-risk foods or cheese. | • bottle shops • vineyards | C4 |
Retail premises Tasting low-risk foods | Offering 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. | • temporary food premises • bottle shops • honey • jams • tea • coffee • beer • chips • alcohol | C4 |
Table 2: Food service
Food services includes institutions and businesses responsible for any meal for immediate consumption on, or in, the vicinity of the premises. This includes restaurants, takeaway outlets, caterers, mobile vehicles, hospitals, aged care.
| Food premises/activity | Description | Example: foods/ business | Class (C) |
|---|---|---|---|
Food service premises Accommodation getaway | Preparation and/or cooking of PHFs which are served to guests for immediate consumption at an accommodation getaway premises. | • bed and breakfast • farm stays • guesthouses • nature retreats • motels | C3A or C2 |
Food service premises Caterer (off and on-site) | High-risk, processed (for example, cooking), pre-prepared ready-to-eat food (possible cooling), transported to another location, refrigerated storage, reheating or hot holding before serving. | • food stalls or mobile food vans • airline, rail, sea transport • events such as sporting events, weddings, birthdays | C2 |
Food service premises Hospitals, aged care facilities, nursing homes, childcare | Where potentially hazardous food is prepared for or serviced to patients, residents or other persons receiving services at the facility (other than that part of the premises that is a canteen or other place at which food is available to be served to the public or staff). | • childcare • nursing homes • aged care • hospitals • kindergartens | C1 or C3 |
Food service premises Hospitals, childcare | Where snack food, such as biscuits, tea or coffee or other pre-package low-risk foods are served to patients, residents or other persons receiving services at the facility. Where children at a childcare facility are served cut fruit/ vegetables. | • hospital (day care procedures) • kindergartens | C4 |
Food service premises Catering for class 1 premises | Where the predominant activity of the business is to prepare or handle ready-to-eat, potentially hazardous food to patients, residents or other persons receiving services at any hospital, aged care, childcare facility, or the food is intended to be delivered to aged persons in their homes or to other persons who due to illness, fragility or impairment are unable to prepare their own food. | • meals on wheels • hospitals • aged care • nursing homes • childcare | C1 |
Food service premises Other types of education and care services, for example, before and after school care. | Facilities that provide educational and care to children (excluding childcare, kindergartens and other similar types of continual long-care facilities provided to children) normally do not include food within the contract and are ad hoc. However, if PHF is provided as a contract between the parent and service provider, the Act applies, and a class determination is required. | • a school that’s providing care to school aged children before or after school hours where food can be provided as part of the service • Camp Australia • kid’s clubs • school holiday programs • sporting clubs • childcare at hotels, gyms where attendance is on ad hoc basis | C2 or C3 or C4 The class will depend on |
Food service premises Supported residential services (SRS) | An SRS where potentially hazardous ready-to-eat food is prepared and/or served to residents who are predominately aged persons. | SRS services as defined in the Health Services Act 1988 | C1 |
Food service premises Supported residential services (SRS) | An SRS where potentially hazardous ready-to-eat food is prepared and/or served to residents of all ages. | SRS services as defined in the Health Services Act 1988 | C2 |
Food service premises Restaurants, cafés, and takeaways | PHFs, processed on-site from raw (for example, cooking), with time delay before serving (cooling, hot or cold holding). Refrigeration is required to store food safely. Food can be consumed on the premises, taken away by the customer or delivered. | • bar • café • clubs • hotel • night club • pub • restaurant • tavern • mobile food van • sushi • chicken shop • supermarket • pizza shop • function centres | C2 |
Food service premises Canteens, ready-to-eat PHF | PHF handling (for example, cooking), direct cook/serve or make/serve operation, anticipated for immediate consumption. Where food has been prepared and served or prepared and cooked and served within 2 hours. Food can be consumed on the premises, taken away by the customer or delivered. | • schools • workplaces • sporting clubs • camps • tour operators • kiosks • mobile food vans | C2 |
Food service premises Community groups, cooked ready-to-eat PHF | Preparation and sale of ready-to-eat PHF by a community group if all the food is cooked on-site with the intention of being served immediately. Most persons involved in the handling of the food are volunteers; and this activity takes place at a premises for a maximum of two consecutive days at any one time. | • cooked vegetables • meats | C3 |
Food service premises Fast food outlets | PHF ready-to-eat, pre-prepared in advance. Can be held cold or hot and served. | • salads • fruit salad • hamburgers • chicken • hot dogs/dim sims | C2 |
Food service premises Food tasting PHF | Offering members of the public a free sample of a PHF for immediate consumption if that food is, or will be, available for sale at the premises in a packaged form. | • cheeses (exception apply) • smallgoods • dips • cooked packaged meats | C3 |
Food service premises Sausage sizzle | 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. | • temporary food premises | C4 |
Food service premises Wine/alcohol tasting | Wine or alcohol tasting with or without other low risk foods or cheese. | • bottle shops • vineyards | C4 |
Table 3: Manufacturer
Food manufacturers are businesses that produces produce products for distribution beyond the local area. Distribution may include regional, national, or international markets. It involves the production of food manufactured from raw ingredients, typically sold to wholesalers or retailers for distribution to the public.
| Food premises/activity | Description | Example: foods/ business | Class (C) |
|---|---|---|---|
Manufacturer premises Bakery products | Applies to baked goods that contain perishable high-risk fillings (including frozen bakery products). For bakery items (non-perishable) see cereal processing. | • cream cakes or pastry, fresh or frozen • pie/pasty (including meat, fruit, or vegetable) • quiche • some ganache’s (depends on aw) | C2 |
Manufacturer premises Baby food processing | Food intended or represented for use as a source of nourishment for infants. Pasteurised and hermetically sealed in a can, glass jar or retortable pouch. Does not include infant formula products; formulated meal replacements; or formulated supplementary foods. | • fruit gel in jars • canned egg custard • pasta in jars • mashed fruit and vegetable in can or retortable pouch | C2 |
Manufacturer premises Beverage processing | Applies to the processing operations of beverages, including alcoholic, bottled water, and carbonated drinks. Also applies to ice making. Does not include manufacturing fruit and vegetable juices. | • beer • spirit, wine and other alcoholic beverages, soft drink, cordial, and syrup • packaged water • powder flavour • purified water • tonic/soda water • water bottling • wine vinegar • ice making | C3 |
Manufacturer premises Beverage processing | Applies to the manufacturer of fermented non-alcoholic beverages. | • kombucha • rejuvelac- fermented sprouted wheat berry drink • fermented sodas | C2 |
Manufacturer premises Canned food Processing | Preparing food (including processing) by heat before or after hermetically sealing the food in a container to prevent spoiling. The commercial sterilisation of fish, meats, fruits and vegetables, soups and sauces in metal or glass containers or retort pouches. | • cans • bottles, for example tomato sauce • sterile retort pouches • all low acid foods (pH>4.5) | C2 |
Manufacturer premises Cereal processing & bakery | Manufacturer premises where all the ingredients are cooked, and the end product is does not require refrigeration. Includes bakery products that contain potentially hazardous fillings that are cooked/baked and do not require refrigeration for a minimum period of 24 hours. | • bread • baking powder • biscuits • cereal • cake mixes • coatings • croissants • crisps • custard powder • dessert, dried • dextrin, dextrose • English muffin • glucose, gluten • ice cream cones • dry noodles • jam donuts • jam scrolls • oatmeal • pasta, fresh & dried • pastry mix • pita bread • rye, sago, tapioca • savory biscuits • semolina • popped corn • repacking/ down packing of flours or dried grains • shelf stable cakes (no perishable fillings, with or without icing) • shelf stable cake decorations/ fillings/icings for example, cream cheese & icing sugar, royal icing, lemon curd, some ganache (depends on aw) • other pastry where all the potentially hazardous ingredients are cooked and do not require refrigeration for a minimum of 24 hours. | C3 or C2 |
Manufacturer premises Chocolate processing | A manufacturer of chocolate and similar confectionary from raw coco beans. | Chocolate | C2 |
Manufacturer premises Chutney/jams/ relishes or any other similar process | Food such as chutneys, salsa, relishes, and tomato sauces are thoroughly cooked (usually boiled) and the pH and aw have been altered by the inclusion of preservatives (salt, sugar, vinegar). The hot food is then bottled and sealed. Food can therefore be stored at room temperature until opened. | Manufacturer of hot-fill process foods. | C2 |
Manufacturer premises Condiments | Manufacturing potentially hazardous condiments. | • pepper/spices • sauces (tomato) • pesto | C2 |
Manufacturer premises Condiments – handling low-risk foods | Handling low-risk condiments that are added to food after it is prepared. | • salt • vinegar | C3 |
Manufacturer premises Confectionary | Sweets/sugar confectionary, high sugar spreads/ condiments, high sugar snack foods. | • chewing gum • crystallised or glacé fruit • liquorice • marshmallow • nut, candied • popcorn, candied • jams, conserves, spreads • honey packing • ‘protein/bliss’ balls with high sugar syrup or dried fruit content • carob products • some ganache (depends on aw) | C3 or C2 |
Manufacturer premises Cook-chill food Short or extended shelf-life processing | Cook-chill, short shelf life (SSL) or extended shelf life (ESL) foods which have undergone a heat or pasteurisation process (generally equivalent to 70 °C for 2 minutes (SSL or 90 °C for 10 minutes ESL). This process delivers a 6-log reduction. | • pre-prepared meals • pre-prepared pasta • pre-prepared rice • pre-prepared soups and sauces | C2 |
Manufacturer premises Cook-frozen food processing | Cook-frozen food means foods which have undergone a heat or pasteurisation process and are intended to be frozen with the intent of reheating prior to eating. | • pre-prepared packaged meals • pre-prepared packaged pasta • pre-prepared rice • pre-prepared soups and sauces | C2 |
Manufacturer premises Egg processing | Egg product means the content of egg, as part or whole, in liquid, frozen or dried form. Processed and pasteurised. | • value added products where egg is the major ingredient • basic egg products include whole eggs, whites, yolks, and various blends, with or without non-egg ingredient • pasteurisation of eggs | C2 |
Manufacturer premises Fruit and vegetable processing | Fruit and vegetable processing including peeling, cutting, or combining ingredients to make fruit and vegetable salads or similar products, including washed and or sanitised and bagged leafy greens. | • fruit salad • salad • tabouli • crudites • deserts | C2 |
Manufacturer premises Fruit and vegetable processing – frozen | Manufacturer freezes the produce and is continuously maintained at -18 °C or below. Includes businesses where: • processing includes peeling, slicing • not all products blanched, such as berries • large volumes are produced. | • fruit, frozen • vegetable(s), frozen | C2 |
Manufacturer premises Fruit and vegetable juice | Fruit or vegetable juice either pasteurised or unpasteurised. | • manufacturer of juice | C2 |
Manufacturer premises Desserts containing raw egg | Applies to desserts where all or none of the ingredients have not been cooked. Foods are normally made in advance and stored under temperature control. | • uncooked cheesecake with egg whites • tiramisu • mousse | C2 |
Manufacturer premises Oil and fat processing | Oil and fat manufacturing include manufacturing crude vegetable or marine animal oil, fat, cake or meal, margarine, compound cooking oil or fat, blended table, or salad oil, or refined or hydrogenated oil or fat. | • animal oil, refined • vegetable oil • edible oil or fat • fish or other marine animal oil or meal • lard or tallow, refined • margarine • olive oil • oil based marinades/ dressings (pH & aw) | C3 |
Manufacturer premises Peanut butter processing | Peanut butter means a peanut based spread containing no less than 850 g/kg of peanuts. | • peanut butter manufacturing • other nut butters and pastes • nut processing/ packing | C2 |
Manufacturer premises Not-ready-to-eat PHF | Not-ready-to-eat (NRTE) foods are identified as ‘raw’, although some products may have received partial heat treatment and can contain the presence of pathogens that could cause foodborne illness. Not-ready-to-eat meals require frozen or refrigerated storage and require the consumer to cook thoroughly to ensure safe consumption. | • frozen food entrees (pizzas, pies, TV dinners) • marinated, stuffed and/or breaded fish or meat • frozen uncooked pastry where the filling (such as meat, vegetables) are cooked but pastry shell is raw. | C2 |
Manufacturer premises Low-risk ingredients/ additives | Manufacture of low-risk ingredients. | • salt production/ packing • sugar packing • food acids (liquid/ powder) • colours • calcium chloride • preservatives • artificial sweeteners | C3 |
Manufacturer premises Snack chips processing | Potato, corn, and other crisp manufacturing. Making potato crisps, corn chips and other crisps. | • corn chips • potato crisps • taco, tortilla, or tostada shell | C3 or C2 |
Manufacturer premises Spices and dried herbs | Manufacturers of dehydrated culinary herbs and spices. | • dried herbs and spices | C2 |
Manufacturer premises Sushi processing | Sushi is rice, acidified with vinegar, and usually combined with other ingredients such as raw fish. | • nigiri • gunkan • norimaki • temaki • temakizushi • oshizushi • inari | C2 |
Manufacturer premises Vegetables in oil processing Vegetable fermentation | The use of oil, brine, water, and vinegar to preserve vegetables. Acidified, submerged in oil, ambient or refrigerated storage. Fermentation of vegetables is included here as the fermentation process drops the pH. | • chopped garlic • garlic cloves • sun-dried tomatoes • chilli • ginger • eggplant • capsicum • mushrooms • olives • kimchi • sauerkraut • marinades containing garlic or other vegetables if pH or aw unknown or not hot-filled. | C2 |
Reviewed 18 October 2024