Food Business Classifications
Classification of your food business is based on the level of food safety risk posed by the food handling that occurs at the business.
The following is considered when classifying your food premises.
- Who is the food being served to?
- Is the food packaged or unpackaged?
- Is the food potentially hazardous?
- Is the food for a community-run event?
For examples of activities that fall under each classification, as well as the State Government guidelines for each class, visit the Food Business Classification section of the Victorian Health website.
Food Business Classifications
Class 1
Food premises deemed to have the highest risk handling hazardous food that is served to vulnerable groups such as aged-care facilities, hospitals and childcare centres.
Requirements:
- Registration with Council
- Independent Food Safety Program (non-standard)
- Annual third-party audit
- Food Safety Supervisor
Class 2
Most food businesses fall under this category and handle any unpackaged and potentially hazardous food.
Requirements:
- Registration with Council
- Food Safety Program – Standard Template approved by Department of Health or independent Food Safety Program that must be annually third party audited.
- Food Safety Supervisor
Class 3
Premises handling and selling pre-packaged potentially hazardous food or low-risk unpackaged food. This includes milk bars, convenience stores, warehouses and distributors.
Requirements:
- Registration with Council
- Class 3 Food Safety Guide – minimum records
For more information on Class 1, 2 and 3 food businesses, please see Food Safety Programs and Minimum Records.
Class 4
Premises that only retail pre-packaged, low-risk foods, and have certain other low-risk or occasional activities.
Requirements:
Please note: the Notification of a Food Premises Form is only applicable to Class 4 food premises.
More information
For enquiries about the risk classification of a business or to classify your new business, please contact Council’s Public Health Unit on 9518 3555.