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Cleaning and sanitising

Cleaning and sanitising In a food business, cleaning and sanitising are important ways to prevent harmful microorganisms or other things contaminating food and making it unsafe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to keep their premises, fixtures, fittings, equipment and food transport vehicles clean and sanitary. This means:

  • things like food scraps, garbage, dirt, grease etc should not be left to accumulate
  • utensils and surfaces that come in contact with food should be clean and sanitary.
If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to…

Published 30 September 2025

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 regulatory…

Published 30 September 2025

Controlling pests

Controlling pests If you're a food business, it's important that you keep food safe and protected from pests and the harmful microorganisms they can carry. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, your business must do everything it reasonably can to prevent pest problems. This means:

  • pests are stopped from entering or living in your food premises
  • pests are eradicated from your premises and vehicles used to transport food.
Reduce your risk Use a good pest management plan that covers:
  • the types of pests and treatments to be used
  • areas that need inspection and treatment (e.g. behind appliances and equipment, inside wall cavities and cupboards,…

    Published 30 September 2025

P1066 – Review of young child formula

P1066 – Review of young child formula This proposal aims to revise and clarify current regulations for young child formula to ensure they remain appropriate and effective. It follows a request from food ministers to review how young child formula is regulated. As part of this work, we will assess the requirements in the Food Standards Code on the definition, composition, labelling and representation of these products. Young child formula (commonly known as toddler milk or junior milk) are suitable for young children aged 1-3 years and are currently regulated by Standard 2.9.3 – Division 4 as formulated supplementary foods for young children. They are specialised products that are intended to supplement a normal diet to address situations where intakes of energy and nutrients may not be adequate to meet an individual’s…

Published 30 September 2025

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:

Food safety culture in action

Food safety culture in action We have examples of how food regulators and businesses are improving food safety culture. They include a range of activities and insights on how to introduce and embed food safety in people's minds and behaviours. Examples from regulators  Dairy Food Safety Victoria (DSFV): Dairy RegTech initiative DFSV has incorporated assessment of food safety culture into their operational framework. Their Dairy RegTech initiative combines data analytics and culture assessment to deliver a different way to monitor food safety compliance. It's helped them gain a greater focus on people and behaviour to encourage improvement. Read more about their experience on the Dairy…

Published 30 September 2025

Health and hygiene - advice for food handlers

Health and hygiene - advice for food handlers Making sure you don't contaminate food through illness or unclean habits is important to keep food safe to eat. Under Standard 3.2.2 - Food Safety Practices and General Requirements, you need to ensure food is safe and suitable to eat. Be clean and careful It's easy to practise good hygiene and make it a good habit. Always ensure you're:

  • washing your hands with soap and drying them thoroughly
  • stopping hair, clothes, jewellery or phone touching food or surfaces - for example tie your hair back, remove loose jewellery, cover open sores
  • not touching ready-to-eat food with your bare hands - use tongs or gloves
  • wearing clean clothing…

    Published 30 September 2025

Health and hygiene - advice for food businesses

Health and hygiene - advice for food businesses If you're a food business, making sure no-one contaminates your food because of illness or unclean habits is important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to do whatever they can to make sure no-one on their premises contaminates food. Under Standard 3.2.3 - Food Premises and Equipment, businesses need to provide staff with hand washing facilities, toilets and storage space for personal belongings. Reduce your risk

  • only food handlers should be in food preparation or packing areas
  • if…

    Published 30 September 2025

Food packaging

Food packaging If you're a food business, it's important to know what types of packaging are safe to use with your food products. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must:

  • only use packaging material that is fit for its intended purpose
  • only use material that is not likely to cause food contamination
  • ensure there is no likelihood that the food may become contaminated during the packaging process.
What are the risks? Packaging can potentially make food unsafe or unsuitable, for example if:
  • something contaminates food during the packaging process
  • harmful microorganisms get into food from dirty or damaged packaging…

    Published 30 September 2025

Food traceability

Food traceability Being able to track food through all stages of production, processing and distribution will make it easier and quicker for you to recall it if something goes wrong. What are the requirements? Traceability requirements are listed under the following standards:

What does it mean for me?
  • You should know the details about the food on your premises…

    Published 30 September 2025