Food Act report 2018 and 2019: The data

2018 and 2019 in review

This report is the annual review of food regulation across Victoria in 2018 and 2019, as required under section 7C of the Victorian Food Act 1984 (the Act).

Other than those food businesses regulated under Victoria’s industry-specific Acts – the Meat Industry Act 1993, Seafood Safety Act 2003 and the Dairy Act 2000 – Victorian food businesses are regulated under the Act and are classified based on the potential hazard posed by their highest-risk food-handling activity. Four classes of premises capture the different food safety requirements; the level of regulation is largely determined by the risk of microbial hazards posed by food handling and the potential impact on people’s health.

Class 1 represents the highest-risk food premises, which provide food to vulnerable population groups in facilities such as nursing homes and hospitals. Class 2, encompassing premises such as restaurants and cafes, is the largest class. Under the Act, class 1, 2 and 3 food premises must register annually with their local council. Class 4 represents the lowest-risk premises, such as a newsagency selling pre-packaged confectionery, and are required to notify their local council only when they commence trading for the first time.