- If you are involved in running any type of food business, you need to understand these definitions used by the department.
Aged care service
Aged care service has the same meaning as in ss. 1–3 and schedule 1 of the Aged Care Act 1977 (Cwlth).
A catering event involves the provision of food, under an agreement where the food is:
- predetermined in type and quantity
- for a predetermined group of persons
- served at a predetermined time and date.
Children’s service has the same meaning as in s. 3 of the Children’s Services Act 1996 (Vic.). It is attended by children aged 5 years of age or less, other than:
- a school, service or activity to which that Act does not apply
- a recreational activity, such as a camp or party
- a service at which, ordinarily, the children attending are entirely or mostly different on each occasion care is provided, such as a resort at which children of guests of the resort are temporarily cared for in the absence of their parents or usual carers
- an out-of-school-hours service that provides care or education to students before or after normal school hours.
A community group is a:
- not-for-profit body
- person or unincorporated group of persons undertaking a food handling activity solely for the purposes of raising funds for charitable purposes or for a not-for-profit body.
A not-for-profit body means an incorporated or unincorporated body or association that is not carried on for the purposes of profit or gain to its individual members.
A not-for-profit body is, by the terms of the constitution of the body or association, prohibited from making any distribution, whether in money, property or otherwise, to its members.
Cooked and held hot
Food is cooked at one particular time and held hot with the intention that the food is served over a period of time.
Cook and refrigerate
Meals or meal components are fully cooked, then subsequently stored at a temperature below 5 °C before reheating or serving chilled.
Cook and serve
Food is usually cooked and may be held hot, with the intention of serving it for immediate consumption.
A business, enterprise or activity (other than primary production) that involves handling food intended for sale (as defined in the Food Act 1984), or the sale of food.
This is regardless of whether the business, enterprise or activity concerned is of a commercial, charitable or community nature, or whether it only involves the handling or sale of food on a single occasion.
Foods that are unlikely to contain pathogenic microorganisms and will not normally support their growth because of food characteristics. Such foods include:
- grains and cereals
- carbonated beverages
- jams and dried fruits
- pasteurised milk
- pasteurised or heat-treated soy milk
- cut fruit or vegetables that are not subject to any further processing.
Food manufacturers are businesses that produce food for distribution beyond the local area – this may include regional, national or international markets. The food is manufactured from raw ingredients, then typically sold to wholesalers or retailers for distribution to the public.
This excludes a manufacturer that primarily sells direct to the public from the premises – for example, a bakery.
A process that kills potentially harmful microorganisms in milk.
Any bacteria, viruses, yeast or moulds that are capable of causing disease.
Potentially hazardous food
Potentially hazardous food has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food, or to prevent the formation of toxins in the food.
Potentially hazardous foods include:
- raw and cooked meat, including poultry and game; or foods containing raw or cooked meat, such as casseroles, curries and lasagne
- smallgoods such as Strasbourg, ham and chicken loaf
- dairy products – for example, custard and dairy-based desserts (such as cheesecakes and custard tarts) – but does not include pasteurised milk
- seafood (excluding live seafood), including seafood salads, patties, fish balls, and stews containing seafood and fish stock
- processed fruits and vegetables such as fruit salads and fruit juices
- cooked rice and pasta
- foods containing eggs, beans or other protein-rich foods, such as quiche, fresh pasta and soybean products
- foods such as sandwiches, rolls, and cooked and uncooked pizza that contain the foods listed above.
Food that has been sealed within a package before entering the business, and remains in that package until sale. Packaging is designed to protect the food from contamination by physical, chemical or biological hazards.
Food that is ready for consumption; it includes food that may be reheated, portioned or garnished, or food that undergoes similar finishing before being served.
Retail premises sell direct to the public, and may or may not produce food from raw ingredients for distribution within the immediate local area. For example, supermarkets, vending machines, temporary market stalls, bakeries and fresh pasta premises.
The service sector includes institutions and businesses responsible for producing any meal for immediate consumption, on or near the premises, including:
- takeaway outlets
- mobile vehicles
- meals-on-wheels types of services
Sessional children’s service
A children’s service that only provides a service:
- for children aged between 3 and 5 years of age
- at which each child may attend for no more than 5 hours in a day.
Supported residential service
Supported residential service has the same meaning as in s. 3 of the Health Services Act 1988 (Vic.).
Any food that is not prepackaged food.
Building where goods requiring dry or cold storage are kept, pending retail distribution to another food premises.
Reviewed 12 November 2021