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Food delivery

Food delivery This advice can help food businesses doing home delivery. You must ensure you have the skills and knowledge to manage any food safety risks. Know your food safety requirements You must comply with all the food safety requirements that apply to your food operations. There are strict health and hygiene requirements to prevent food contamination. The Food Standards Code Standard 3.2.2 includes requirements for hygiene, food handling, temperature control and food transport. If you're thinking of starting a business to deliver food, check if you need prior approvals to operate. Your state or territory authorities have more information for food businesses. Read more about Food enforcement…

Published 23 September 2021

Food handling skills and knowledge

Food handling skills and knowledge Chapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under Standard 3.2.2 Food Safety Practices and General Requirements, the owners of food businesses are responsible for making sure that people who handle food or food contact surfaces in their business, and the people who supervise this work, have the skills and knowledge they need to handle food safely. The only exception to this requirement is for charitable or community fundraising events, which sell food that is not potentially hazardous or that will be properly cooked and then eaten…

Published 11 February 2016

Temporary food premises

Temporary food premises If your business sells food at temporary events like markets, you need to meet the same food safety requirements as other food businesses, regardless of the size of your business or how often you sell food.  What are temporary food premises? Temporary food premises are structures that are:

  • used to sell food at occasional events like a fete, market or show
  • dismantled after the event, like a stall, tent or barbeque stand.
They can also include parts of structures or land, and permanent structures not owned or leased by the business and used occasionally (e.g. a community hall). What are the requirements?
  • Food businesses using temporary premises must comply with the Food Standards Code, including:
  • …

    Published 23 May 2023

Mobile food business

Mobile food business If you're a mobile food business, you need to meet the same food safety requirements as other food businesses, regardless of the size of your business or how often you sell food.  Am I a mobile food business? Mobile food businesses use food premises designed to be permanent but movable, including: 

  • food vans, trucks, trailers, bicycles, boats, planes and portable buildings (e.g. shipping containers) 
  • vehicles used for on-site food preparation (e.g. hamburgers, hot dogs and kebabs, coffee, juices, popcorn and fairyfloss), and the sale of any type of food including prepackaged food. 
Food vending machines may be considered mobile premises in some areas - check with your council. Vehicles only used to transport food are not…

Published 20 February 2023

Cooling and reheating food

Cooling and reheating food When cooling or reheating food, it's important to do it right to keep it safe from harmful microorganisms and toxins that can cause food poisoning. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must make sure potentially hazardous food (like egg or meat dishes) is cooled or reheated quickly so harmful microorganisms don't get a chance to grow to unsafe levels. Reheating If you are reheating potentially hazardous food to hot hold, you must heat it quickly to 60°C or hotter - ideally in two hours or less. Cooling When cooling cooked potentially hazardous food, it must be cooled from 60°C to 21°C in two hours or less, then cooled…

Published 30 October 2017

Home-based food businesses

Home-based food businesses If you're a home-based food business, you need to meet the same food safety requirements as other food businesses - regardless of the size of your business or how often you sell food.  Am I a home-based food business? Home-based food businesses use their home (or someone else's) to handle food for sale. This includes preparing food for local markets or school canteens, catering for events, B&Bs, farm-stay or childcare businesses and online food sales from home. What are the requirements? Home-based businesses must comply with relevant parts of the Food Standards Code, including:

Animal diseases, human health and food safety

Animal diseases, human health and food safety Australia is free of the below listed diseases and has strict biosecurity measures in place to keep it free of these and other animal diseases. Further information on animal diseases is available on the Department of Agriculture, Fisheries and Forestry (DAFF) website: …

Published 13 July 2023

Festive season food safety

Festive season food safety The holiday season is a time to come together with family and friends around food. It’s also a time when food safety risks can rise. Whether you’re cooking for loved ones at home or running a food business during the festive rush, following safe food handling practices is essential to prevent foodborne illnesses. Here’s some key tips for everyone:

  1. Storage is critical:
    • Keep perishable foods like seafood, meats, dairy and prepared salads refrigerated at 5°C or below. For businesses, ensure storage equipment is well-maintained and thermometers are used to monitor temperatures.
    • Avoid overloading fridges—air circulation is essential to keep food cool. Consider alternative storage options like ice chests for non-perishable drinks to free up space for high-risk foods.
  2. Temperature matters:…

    Published 17 December 2024

Food safety in an emergency

Food safety in an emergency There are a few things to remember before, during and after and emergency to keep your food safe Before

  • Have a supply of long-life items including milk, bottled water and canned goods. 
  • Prepare eskies with ice bricks or gel packs to keep food cold if the power goes out.
  • Keep a can opener handy.
  • Don't forget about food for infants or pets.
  • Store food somewhere above floodwater if there's a risk of flooding.
  • Have a supply of drinking-quality water, detergent, bleach and alcohol-based hand sanitiser.
During
  • Keep food cold, clean and check the label.
  • Keep the fridge door closed as much as possible.
  • A fridge should keep…

    Published 16 December 2022

Preparing and cooking food

Preparing and cooking food In addition to this information, all people involved in the preparation and cooking of food need to read health and hygiene for food handlers. It is particularly important that you do not prepare or cook food if you are ill with diarrhoea and/or vomiting. Buying food When you buy potentially hazardous food, place it in insulated bags or boxes for transporting to the preparation place if it is not close to your shops. Place your potentially hazardous food in a refrigerator or freezer as soon as possible. See our…

Published 19 February 2018