Under the Food Act, all food premises (new and existing) belong to one of four classes.
|Class 1 Premises||Description
Hospitals, child care centres and aged care services that serve high-risk food.
|Class 2 Premises||Description
All other sites that handle high-risk unpackaged food.
|Class 3 Premises||Description
These sites handle:
|Class 4 Premises||Description
This includes sites that only do the following:
Guidelines for food premises
Summary of the responsibilities for new and current food premises under the Victorian Food Act 1984.
All registered Class 1 and 2 food businesses must follow a Food Safety Program.
A food safety program is a written plan that shows what a business does to ensure that the food it sells is safe for human consumption. It is an important tool for helping businesses that handle, process or sell potentially hazardous foods to maintain safe food handling practices and protect public health.
Department of Health – Food Safety Program
All registered Class 1 and 2 food businesses must have a qualified Food Safety Supervisor. The training requirements for the Supervisor have been developed by the Department of Human Services.
Department of Health – Food Safety Supervisor
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