Page content: Classification system for food premises | Australian Food Safety Standards | Food Safety Program Template | Labelling requirements for packaged foods | Temperature Control guidelines | High risk foods
Councils are responsible for classifying every food premises within their municipal districts under the Act. Food premises are classified according to the Victorian Department of Health's Food Business Classification Tool which outlines a wide range of food business activities and applies a classification of 1 to 4 according to the food safety risk of each activity.
Classification system for food premises
The Food Act 1984 classifies all food premises into Class 1,2,3 or 4, these classifications as listed below.
- Class 1 – for premises supplying and handling food for vulnerable groups including the sick, elderly and children aged 5 years and less.
- Class 2 – for premises engaged in manufacture or handling of any unpackaged, potentially hazardous foods, such as food that requires temperature control.
- Class 3 – for premises handling low risk food (for example, baking bread) or wholesale of pre-packaged food, or selling pre-packaged, potentially hazardous food that requires temperature control. Also includes some community group food events.
- Class 4 – for premises selling shelf-stable, pre-packaged food or running low risk community food activities, such as sausage sizzles where this food is cooked and served immediately.
All Class 2 food premises in the City of Casey are required to submit a Food Safety Program to the Environmental Health Unit.
The City of Casey is pleased to offer a Food Safety Program template developed by the Department of Health to assist you in developing your own Food Safety Program.
Casey Environmental Health Unit is committed to working with the local food industry to ensure all food premises comply with the Food Act 1984.
As part of this commitment, Council has supplied relevant information to provide the local food industry with assistance when preparing their Food Safety Program.
Australian Food Safety Standards
Food Standards Australia New Zealand (FSANZ) is an independent statutory agency working within an integrated food regulatory system involving the governments of Australia and the New Zealand Government, FSANZ sets food standards for both countries.
FSANZ is part of the Australian Government’s Health and Ageing portfolio.
Food Safety Program Template
Please submit your completed food safety program to Council via email.
The Victorian Government's website contains a downloadable version of the Food Safety Program template version1.3, as well as other useful food safety information.
This template is also available from the Victorian Government's Foodsmart website where visitors to this website can complete their own food safety program and submit it to Council via email.
Labelling requirements for packaged foods
Labelling requirements for retail sale are set by Food Standards Australia and New Zealand (FSANZ).
Temperature Control Guidelines
Foods must be stored so that food poisoning bacteria cannot grow. It is important to regularly document temperatures; this will give you the opportunity to take corrective action should the temperature be in the danger zone (between 5° – 60°C). To determine which foods have specific storage requirements, please refer to the attached list of High Risk Foods.
Further information on temperature control for potentially hazardous food may be obtained from the Department of Health Guide to Food Safety.
- Frozen foods must be stored at or below -15°C
- Always defrost food under refrigerated conditions
- Food may be defrosted quickly in a microwave and be cooked immediately
- Hot food must be stored at or above 60°C
- When cooking or heating food, the internal temperature of food must reach at least 70°C
- Cool large quantities of food in small portions.
- Cold food must be stored at or below 5°C
- Correct temperatures must be maintained throughout all food processes including food transport.
High Risk Foods
Certain types of foods provide a good environment for bacterial growth and are therefore more likely to pose a danger to health. This is particularly the case with foods that are not kept at the correct temperature. High risk foods include those which contain meat, dairy products and seafood. Foods which would not be included in the group are dried food powders in their original package, jars and cans or other containers of food which have been processed by heat.
Examples of High Risk Foods
| Food Types
Milk and milk products
| Butter, yoghurt, custards, cream cakes, cheese cakes, soft cheeses, baked custard tarts and dips.
| Egg products
|| Quiche, fresh pasta, duck and gamebird eggs.
| Meat and poultry
|| All cuts of meat including poultry and game.
|| Ham, strasbourg, chicken loaf, bacon and similar products.
| Processed meat products including chicken
|| Pate, meat pies, sausages, sausage rolls, coagulated blood, rissoles, meat balls, casseroles, patties, sauces, stews, soups and stocks.
| Fish, shellfish and fish products
|| Caviar, fish balls, patties, salads, sauces, stews, soups and stocks.
| Other foods
|| Pizza, prepared meals, sandwiches, salads, fresh or cooked rice.
Foods requiring Special Display Conditions
Type of Food
| Fish & shellfish
|| Refrigerate on ice at 0-1°C. Fish will keep longer if gutted
| Best stored at 4°C
| Milk & cream
|| Do not store in sunlight and sell old stock first
|| Best stored at 10-25°C
| Sous vide
|| Best stored at 0-3°C
| ‘Cook chill’
|| Best stored at 0-3°C and should be consumed within 3-5 days
| Soft drinks and beer
|| Do not store in sunlight and sell oldest stock first
|| To prevent rancidity, do not store in sunlight
|| To prevent from turning green, do not store in sunlight