Classes 3 & 4 - low risk activities (including most community groups)

Page contents: Proposed Class 3 premises | Proposed Class 4 premises

Proposed Class 3 premises

This proposed new Class will cover premises handling generally low risk food, such as baking bread, or potentially hazardous pre-packaged food that requires temperature control (which will include many convenience stores and wholesalers).

This class will also include community group events that involve cooking and serving some ready-to-eat potentially hazardous foods, such as hamburgers, if that food is sold for immediate consumption. This will be sufficient to manage the food safety risk associated with these occasional activities.

Under the changes, from 1 July 2010 a declared Class 3 businesses will:

• need to register with the council;
• be inspected by the council when initially registered, and annually thereafter;
• need to keep basic records about their food handling practices; and
• no longer need a Food Safety Program or a Food Safety Supervisor.

These changes are intended to reduce the compliance costs for these businesses and community groups, whilst continuing to protect public health. The aim is to ensure that regulation is proportionate to the nature, and extent (or frequency) of the activities.

To assist these businesses and community groups, the Department of Health will also make available at no cost:

• voluntary staff training on the Internet, and
• activity specific guidance to explain how to handle food safely.

This is also intended to promote the provision of food that is safe for human consumption.

Proposed Class 4 premises

This proposed new class will cover activities considered to be very low risk, such as the sale of shelf stable pre-packaged foods which are commonly found in newsagents or video stores selling packaged confectionary. It will also cover the sale of uncut fruit and vegetables at places such as farmers’ markets. This reflects the negligible food safety risks associated with these activities.

Class 4 will also apply to fundraising activities of community groups such as “sausage sizzles” where the sausages are cooked and served immediately, or stalls with plain cakes or biscuits, and tea and coffee.

Class 4 will also include sessional kindergartens where basic food such as cut fruit is served.

The low food safety risk for such activities can be adequately addressed through the measures that will apply to this class.

When the changes come into effect on 1 July 2010, Class 4 food premises will:

• be required to inform the council of their food business activities via an easy notification system. They will not need to obtain formal approval through registration
• be inspected at council discretion based on any concerns
• not need a Food Safety Program or a Food Safety Supervisor.

Annual council inspection will not be required. However, a council will continue to have discretion as to whether to inspect in a particular case, if it has any concerns or wishes to conduct a random spot check.

To assist these businesses, the Department of Health will also make available at no cost:

• voluntary staff training on the Internet, and
• guides to explain how to handle food safely.

These changes will ensure a greater consistency of approach to the regulation of community groups and kindergartens across the state, and make it easier for them to undertake simple food handling activities. Greater participation in not for profit activities will benefit the community and promote fundraising for charitable causes. This is especially good news for community organisations which rely largely on volunteer staff.

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