Operating a food business without consent is an offence. New owners should check their site to see if it has appropriate development consent to operate a food business.
If the shop you are operating your food business from was previously approved for use as a food business then the existing consent still applies. If not, a development application is required for the change of use and for any building alterations required.
Any mechanical exhaust ventilation system or non structural internal alterations to an existing food business, or a new food business covered by a previous consent can be undertaken as complying development.
The NSW Food Authority Guidelines for Starting a Business may also help.
Food Premises - Design, Construction and Fit-out Guide
Before you open for business
You need to:
- Register with us. We will update our records and your food business will be included in our inspection program. There is no fee charged to register.
- Appoint a Food Safety Supervisor (see below).
- Meet the Food Standards Code requirements.
We work with the NSW Food Authority at the retail business level to regularly inspect cafes, restaurants and retail food outlets to verify compliance with the food standards code.
Register your food business
Appointment of food safety supervisors
Restaurants, cafés, takeaway shops, caterers, bakeries and all retail food businesses are required to have at least 1 appropriately trained food safety supervisor, if food you prepare and serve is ready to eat, potentially hazardous (eg, needs temperature control) and not sold and served in the supplier's original package. A food safety supervisor cannot be appointed to more than 1 food shop at the same time.
Trained food safety supervisors are required to ensure the correct handling and preparation of food at all times.
Council does not need to be notified about the appointment of a Food Safety Supervisor. However a copy of the food safety supervisor certificate must be kept at the food premises at all times and made readily available when call upon by Council’s Environmental Health Officers.
Food premises are classified as high, medium and low according to the health risk associated with food storage and preparation.
Council undertakes inspections as follows:
- High risk category premises are inspected 3 times a year.
- Medium risk twice a year.
- Low risk once a year.
Premises are assessed for compliance with the current Food Standards Code requirements. They are checked for cleanliness, unsuitable and defective construction, labelling requirements, temperature control, food handling practices and personal hygiene of staff. Food businesses can be downgraded to lower risk and require less inspections if they demonstrate ability to consistently comply with the Food Safety Standards.
Temporary food stalls
Temporary food stalls or a charity/not for profit organisation do not need to appoint a food safety supervisor but all other food standards must be met. Temporary food stalls are only permitted to operate at an event that has an existing development consent or council approval that includes the sale of food. The construction, stall design and layout must comply with the NSW Food Authority's Guidelines For Food Handling at Temporary Events.
For more ore information email@example.com.
Inspection fees are payable for each inspection and reinspection. An invoice for payment will be sent to you along with written notification of the inspection results.
||Inspection Cost (reviewed annually)
|Voluntary or P&C operated canteens
|Privately operated canteens
|All other food premises
|Special advisory inspection
|Other services for food premises
Fees reviewed annually.
Reporting food poisoning
The NSW Food Authority provides detailed information on the types, causes, symptoms and myths relating to food poisoning.
All complaints of illness suspected to be related to food should be reported to the NSW Food Authority's Helpline on tel: 1300 552 406. The Food Authority will log and assess the complaint and undertake a preliminary investigation to determine the severity and feasibility of the complaint and determine if it is part of an outbreak or a single incident food bourne illness. If it is part of an outbreak the Food Authority will conduct further investigation and liaise with NSW Health. If it is a single-incident food bourne illness, Council will be notified and conduct there own investigation.
Food codes and standards
Council information and record sheets
Cleaning and sanitising
Food handling and hygiene
Food Business Registration Form