Food Business Notification
All food related activities which involve the preparation, storage and/or transport of food which may be intended for sale, or the sale of food, must be undertaken within the legislative requirements of the following:
A food business can be defined as a business, enterprise or activity (other than primary production) that involves handling food intended for sale (as defined in the Act), or the sale of food. This is regardless of whether the business, enterprise or activity concerned is of a commercial, charitable or community nature, or whether it only involves the handling or sale of food on a single occasion.
Food businesses can also consist of businesses like chemists, cinemas, kiosks, petrol stations and swimming pools, whether they sell packaged or other types of food. Food businesses, whether major food manufacturers or a small community group that may hold a once per year fair, have responsibilities to abide by under the government's legislation to ensure food safety.
Requirements of the Food Act 2001 dictate that all businesses undertaking food handling activities or selling food (other than a primary food production business) are required to notify its Local Council of their food business and details.
The Food Business Notification Form is designed for a single business location. Where a food business sells food from multiple locations, a separate form must be completed for each location.
Businesses that are required to notify their Local Council must do so within 14 days of beginning operations, changes in ownership or contact information and when the business ceases to operate. Operating a food business without notifying the Council, and/or with substandard or non-compliant premises is an offence and penalties may apply.
Mobile food businesses will notify the Council in which the vehicle is normally garaged. The Food Business Notification Form only needs to be completed once, unless any details have changed.
SA Health Food Safety link: https://bit.ly/1RzCQZq
Roxby Downs has many food premises within the township from restaurant facilities to home based activities and food stalls at Market Days.
The Public and Environmental Health department from the City of Salisbury Council conduct random inspections of all food premises, including food vans and stalls. The frequency of the inspections are based on a risk rating assessment.
The purpose of inspections is to ensure and assess premises, educate handlers of food and enforce the relevant requirements and objectives of the, Food Act 2001, Food Regulations 2002, and Food Safety Standards.
Inspections on premises may include the assessment of:
- Structural condition of the premises
- Cleanliness of premises and equipment
- Food handler's level of hygiene
- Food handling practices
- Food storage
Inspections under the Food Act 2001 are subject to fees and charges.
For information and resources available from the South Australia Department of Health relating to Food Safety and business, please visit the Food Safety Index page.
The Australia New Zealand Food Standards Code (FSANZ)
The Australia New Zealand Food Standards Code controls and regulates food that is sold in Australia and New Zealand.
The Code is enforced through Commonwealth, state and territory and New Zealand food legislation and also covers:
- General food standards - including labelling and genetically modified food
- Specific food product standards
- Australian food safety standards
The Australian states and territories and the New Zealand Government are responsible for enforcing and policing food standards.
The Australian Government enforces the Code in relation to imported food through the Imported Food Control Act 1992 and the other states, territories and New Zealand Government have agencies which ensure the Code's requirements are met.
Food Regulations 2002
Versions of the Food Regulations, both current legislation and past legislation, can be found on the South Australia Attorney-General's Department legislation website.
Food Act 2001
The objectives of the Food Act 2001 include:
- Ensuring food for sale is both safe and suitable for human consumption
- Preventing misleading conduct in connection with the sale of food
- Providing for the application in this jurisdiction of the Food Standards Code
Click on the link to download a copy of the Food Act 2001 from the SA Government website.
Food Safety Information Kit for Charities & Community Groups
To help charities and community groups understand how food laws apply to them, a food safety information kit has been developed by the Department of Health and FSANZ. This kit summarises and outlines practical steps to meet obligations under the current laws.
Printed copies of the kit are available from the Department of Health Food Policy and Programs Branch by emailing email@example.com or contact the Roxby Council on 8671 0010.
For the Public
Food Safety Fundamentals
By following the five simple rules in this pamphlet, it will help keep your food safe and defend yourself against food poisoning.
Wash Your Hands (314 KB)
When preparing food at home for yourself and others, there are five most important aspects you must manage to ensure food safety:
Your own personal hygiene and state of health when preparing food
- The cleanliness of your food preparation area / environment
- The temperature in which food is cooked
- The prevention of the cross contamination of raw and cooked foods
- The safe storage of raw and cooked foods
Potentially hazardous foods require special attention. Such foods include raw and cooked meats, dairy products, seafood, processed fruits and vegetables, cooked rice and pasta and foods containing eggs, beans and also nuts.
Germs and bacteria from raw chicken can travel quite quickly. To stop them in their tracks, follow this easy to read guide Germs love to travel.
Food poisoning is an illness which results from the consumption of contaminated foods or water. There are many ways to avoid food poisoning. For more information on food poisoning, follow this easy to read fact sheet preventing food poisoning.
The 2 Hour / 4 Hour process explains how long freshly prepared and also potentially hazardous foods can be safely held at temperatures in the danger zone, which is between 5°C and 60°C. For more information on the 2 Hour / 4 Hour process, follow this easy to read fact sheet The 2 hour/4 hour rule.
Sausage Sizzles, Market Day Stalls & Fundraising Events
If you want to sell food to the public including sausage sizzles, market day stall and fundraising events, it is necessary to abide by the guidelines for temporary food premises to ensure food is handled appropriately and correctly and that the operator of the stall complies with the relevant legislation, rules and regulations.
Consideration must also be taken into account when operating a stall, which include:
- Proprietors should maintain a list of where foods are made and/or supplied
- Temperature controls for high risk foods
- Suitable display of food with requirements of Food Safety Standards
- Hand washing facilities
Sausage sizzles are subject to legislation administered by Council. Sausage sizzles are not permitted on Council property, without a permit. Please contact the Roxby Council on 8671 0010 for more information.
Sausage sizzles on private property may also be subject to Council approval and require consultation with both the Planning and Public and Environmental Health Sections of Council.
Prior to commencing operations for a temporary food business operation, it is essential that a Food Business Notification Form is completed and returned to the Roxby Council.
Operators of stalls are required to register and obtain a food notification number food safety. This can be done by visiting the Department of Health Food Act Information System for the registration of a notification or to view an existing notification.
A food safety information kit for charities and community groups has been designed and developed by the Department of Health and FSANZ, which details the kit contents in sections and outlines practical steps which charities and community groups require to meet the obligations and responsibilities under the current laws.
Printed copies of the kit are available from the Department of Health Food Policy and Programs Branch by emailing firstname.lastname@example.org or contact the Roxby Council on 8671 0010 for more information.
Reporting a food product or food business that may pose a risk is important. If you encounter a food product or food business that may pose a risk to consumers, you should contact the Roxby Council on 8671 0010.
In order for the Council to most effectively explore a food issue, the following items should be retained:
- The original container or packaging
- The foreign object (e.g. metal washer that you found in the food), if relevant
- Refrigerate any uneaten portion of the food
I'M ALERT Food Safety Training
Anyone who handles or prepares food – businesses, sporting groups, community organisations and even in a domestic situation at home – is urged to get online and complete the FREE new I’M ALERT Food Safety training, hosted by Roxby Council.
Follow the link here www.roxbycouncil.imalert.com.au