Food Premises & Inspections
Information for Food Premises Owners and Operators
Food Premises are required to comply with the Food Act 2003, Food Regulations 2004 and the associated Food Standards Code of 3.2.2 and 3.2.3. The National Food Standards (2001) require food premises to take precautions when receiving, storing and handling food, including:
- Taking practicable measures to ensure that the food it accepts is protected from likely contamination. Potentially hazardous food (that which requires temperature control to prevent pathogen growth) should only be accepted by the premises if the temperature of the food is no greater than 5°C or above 60°C.
- Food must be stored in a way to protect it from contamination, eg. dust, vermin
- Food should not be stored in environmental conditions that may affect the quality of the food. Eg: temperature or inappropriate storage etc.
- A food business must only process safe and suitable food and takes the necessary steps to prevent the likelihood of food being contaminated. The business must use process steps if it is reasonably known that this would reduce the growth of pathogens.
- All people who handle food and supervise food handling must have skills and knowledge in food safety and hygiene.
- Owners/operators of food premises must contact their local authority (Council) before they commence food handling operations.
NSW Food Authority Business Notification Online
Under NSW Regulation, all Food Businesses in NSW are now required to notify their details to the NSW Food Authority. Organisers for temporary events involving Food Stalls are also required to notify.
This requirement applies to
- An existing premises (where the owner has changed)
- A new premises
Notification can be lodged via the NSW Food Authority online services at www.foodnotify.nsw.gov.au There is no fee when submitted over the internet.
Constructing and Fitting Out Food Premises
The construction and fit-out of food premises must comply with the Food Standards Code 3.2.3 which provides national standards for the construction and fit-out of food premises. The AS 4674 Design, construction and fit-out of food premises provides details on materials and finishing on floors, walls, ceilings and other surfaces, as well as fixtures, fittings and equipment and washing facilities and may be used as a Guide.
Council has prepared “Guidelines for the construction of food premises” which can be viewed to assist in the design; construction and fit-out of food premises.
Council may have additional planning and building requirements so please consult with a Planning and/or Building Officer.
You may also require a Trade Waste Agreement for a grease trap with Sydney Water – phone (02) 9551 4620.
Publications
Council has set up a network of information which aims to provide food proprietors with up-to-date information on food regulations and requirements.
The legislative amendments of the Food Act 2008 allow the NSW Food Authority to publish details on its website http://www.foodauthority.nsw.gov.au/ of food businesses that receive penalty notices for food law breaches.