Department of Health

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

• milk shakes

• 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

• 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
the type of food being served
at the facility.

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 02 August 2022

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