Food Business Registration

Overview

Read about registration requirements for food businesses including the food classification system, food safety requirements and information for the production of natural product, labelling of product plus bed and breakfast information.

These Guidelines are designed to provide information to assist you to understand and meet the requirements of Mansfield Shire Council to approve or transfer the registration of your food premises.

In Victoria, all businesses that prepare, store and handle food for sale must comply with the Victorian Food Act 1984 (‘Food Act’) which incorporates the Australia and New Zealand Food Standards Code.

Unless their predominant activity involves meat, seafood or dairy they must be registered with the local Council under the provisions of the Food Act 1984. All new food premises must be inspected by Council’s Environmental Health Officer and approved for registration before they can commence trading, storing or handling food intended for sale.

When purchasing an existing food premises, the Food Act 1984 registration must be transferred from the name of the existing proprietor to the name of the purchaser. The registered name needs to be a person, a partnership or company name - not the business name.

Note: Operating a food premises without registration is an offence under the Food Act 1984 and a person found guilty of the offence is liable to a fine of up to $14,000.

The information contained within these guidelines has been prepared as guidance material to assist local businesses to comply with the Food Act 1984 and Food Standards Code Australia New Zealand.

It is recommended that the Food Act 1984, Food Premises Specifications sheet and Food Standards Code Australia New Zealand are used in conjunction with these guidelines.

Food Act Classifications

The Food Act 1984 regulates the sale of food and beverages for human consumption. There are five classes of food premises; Class 1, Class 2, Class 3A, Class 3 and Class 4. The Classification system means regulatory requirements are better matched to the level of food safety risk associated with the food handling activities at different types of premises.

Class 1 has the highest and Class 4 the lowest level of legal requirements. In summary, the classes are:

  • Class 1 - hospitals, child care centres and aged care services which serve food.
  • Class 2 - other premises that handle high risk unpackaged food.
  • Class 3A - premises that prepare and/or cook potentially hazardous foods which are served to guests for immediate consumption at an accommodation getaway premises; or a home based or temporary food premises such as a hired kitchen that makes product such as chutney, relish, salsa or tomato sauce using a hot-fill process.
  • Class 3 - premises that handle unpackaged low risk food or high risk pre-packaged food, warehouses and distributors.
  • Class 4 - premises undertaking low risk activities.

Class 4 includes the following:

  • the sale of shelf stable pre-packaged low risk food such as confectionery, crisps, frozen ice cream, UHT milk, bottled drinks - for example, newsagents, pharmacies and some milk bars;
  • the sale of packaged alcohol - for example, bottle shops;
  • the sale of uncut fruit and vegetables - for example, farmers markets, green grocers and wholesalers;
  • wine tasting (which can include serving low risk food or cheese);
  • the sale of packaged cakes (excluding cream cakes) at community events;
  • the supply of low risk food, including cut fruit, at a sessional child care service;
  • simple sausage sizzles at stalls, where the sausages are cooked and served immediately at community events. This means sausages, sauce, onions and bread. This does not include hamburgers or other high risk foods.

Class 12, 3A and 3 premises must register with Council.

Class 4 premises must notify Council of their operations.

Refer to Department of Health & Human Services website for further details on Food Act classifications

https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/starting-a-food-business

Class 1 Food Premises

What is a Class 1 Food Premises?

Class 1 food premises are those that predominantly handle potentially hazardous food that is served to vulnerable groups, such as in hospitals, child care centres providing long day care, and aged care facilities such as nursing homes and hostels.

What regulatory requirements apply to Class 1 Food Premises?

Class 1 premises provide food to the vulnerable population in our community including the frail, aged, seriously ill and the very young. These groups of people are more vulnerable to the severe consequences of food poisoning.

Class 1 food premises must:

  • Ensure food that is sold or prepared for sale is safe to eat;
  • Register annually with Council;
  • Be inspected by Council when first registered or when registration is transferred to a new proprietor;
  • Have a Food Safety Program which is tailored specifically for the food premises (an independent or non-standard program);
  • Keep a copy of the Food Safety Program on site;
  • Have a Food Safety Supervisor with the necessary skills and industry accredited training;
  • Undergo two mandatory compliance checks each year.

These include:

  • A Council assessment of the premises and Food Safety Program compliance;
  • An audit of the Food Safety Program by a Department of Health & Human Services approved auditor to determine adequacy and compliance.

The auditor must provide an audit certificate to the Council within 14 days of giving the certificate to the business. That certificate must be either:

  • A certificate of compliance; or
  • A certificate detailing that corrective actions have been taken to address deficiencies or any outstanding matters, if an audit has revealed non-compliances at the premises.

Should the auditor identify any deficiencies that may lead to a serious risk of food being sold or prepared that is unsafe or unsuitable, they must inform Council and their respective Food Safety Unit of the department as soon as practicable.

For further information see Section 7: Food Safety Programs, page 14 and Section 8: Food Safety Supervisors, page 15.

 

 

Class 2 Food Premises

What is a Class 2 Food Premises?

Class 2 food premises are those whose main activity involves handling unpackaged potentially hazardous foods which require temperature control during the food handling process, including cooking and storage.

These include:

  • restaurants
  • fast food outlets
  • pubs
  • caterers
  • delicatessens
  • supermarkets with delicatessens/bakeries/butchers
  • cafes
  • most manufacturers.

What regulatory requirements apply to Class 2 food premises?

A Class 2 food premise must:

  • Ensure food that is sold or prepared for sale is safe to eat;
  • Register annually with Council;
  • Be inspected by Council prior to initial registration or transfer of registration to a new proprietor;
  • Ensure that the premises has a Food Safety Supervisor with the necessary industry related skills and accredited training;
  • Have a Food Safety Program.

The Food Safety Program must include:

  • A standard template registered with the Department of Health & Human Services; or
  • A Food Safety Program developed by the food proprietor that is tailored specifically for the food premises (an independent or non-standard program).
  • Keep the Food Safety Program on site at the premises;
  • Implement the requirements of the Food Safety Program including the keeping of records that must be available for review.
  • If using a standard food safety program - an assessment will be made by an Environmental Health Officer for compliance*
  • If using an independent non-standard Food Safety Program - an audit by a Department of Health & Human Services approved auditor.

The auditor must provide an audit certificate to Council within 14 days of giving the certificate to the business. That certificate must be either:

  • A certificate of compliance; or
  • A certificate detailing that corrective actions have been taken to address deficiencies or any outstanding matters, if an audit has revealed non-compliances at the premises.

Should the auditor identify any deficiencies that may lead to a serious risk of food being sold or prepared that is unsafe or unsuitable then the auditor must inform the council and the department’s Food Safety Unit of the department as soon as practicable

For further information, see Section 7: Food Safety Programs, page 14 and Section 8: Food Safety Supervisors, page 15.

* Additional inspections are also likely to be scheduled by Council

 

Class 3A Food Premises

What is a Class 3A Food Premises?

• A class 3A food premises is one at which one or more of the following food handling activities occurs:

• Preparation and/or cooking of potentially hazardous foods which are served to guests for immediate consumption at an accommodation getaway premises (such as made to order breakfast for guests at a B&B).

• Food is made using a hot-fill process resulting in a product such as chutney, relish, salsa, tomato sauce or any other similar food, that:

  •  is made at a home-based or temporary food premises, for example, a hired kitchen, and
  •  has been heat treated to a temperature of not less than 85 °C and then filled and sealed hot into its packaging, and
  •  is acidic (pH of less than 4.6), and
  •  has salt or sugar or any other preservative added.

What regulatory requirements apply to Class 3A Food Premises?

A Class 3 premise must:

• ensure that food that is sold or prepared for sale is safe to eat;

• register annually with Council;

• complete a pre-registration inspection by Council;

• ensure that the premises has a Food Safety Supervisor with the necessary industry related skills and accredited training;

• be inspected by a Council Environmental Health Officer on an annual basis

Class 3 Food Premises

What is a Class 3 Food Premises?

Class 3 food premises are those whose main activities involve the sale of foods not commonly associated with food poisoning. This includes the supply or handling of unpackaged low risk foods, and/or sale of pre-packaged potentially hazardous foods which need temperature control to keep them safe.

Premises that fall into Class 3 may include milk bars, convenience stores, fruit stalls selling cut fruit and wholesalers distributing pre-packaged foods.

What regulatory requirements apply to Class 3 food premises?

A Class 3 premise must:

  • Ensure that food that is sold or prepared for sale is safe to eat;
  • Register annually with Council;
  • Complete a pre-registration inspection by Council;
  • Be inspected by a Council Environmental Health Officer on an annual basis

 

 

Class 4 Food Premises

What is a Class 4 Food Premises?

Class 4 food premises are those whose food handling activities pose low risk to public health.

They include premises that only undertake the following:

  • The sale of shelf stable pre-packaged confectionery at newsagents, pharmacies, bottle shops, etc
  • Sale of uncut fruit and vegetables at farmers markets or by greengrocers (whether retail or wholesale)
  • Wine tastings
  • Shops and stalls with packaged cakes (excluding cream cakes), bottled jams or honey at a community event
  • Sessional kindergartens serving low risk food including cut fruit
  • Simple sausage sizzles at stalls where the sausages are cooked and served immediately. A simple sausage sizzle includes sausages, sauce, onions and bread (this does not include hamburgers or other high risk foods).

What regulatory requirements apply to Class 4 food premises?

Class 4 food premises must:

  • Notify Council of their food operations but are not required to obtain formal registration pursuant to the Food Act 1984
  • Ensure the food they sell or prepare for sale is safe to eat

Class 4 premises are not required to have:

  • A Food Safety Program;
  • A Food Safety Supervisor;
  • An annual Council inspection.

Council may, at its discretion, inspect a Class 4 premises.

Failure to notify Council of your Class 4 food business activities is an offence under the provisions of the Food Act 1984 and you or your company may be liable for a fine of up to $14,000 if found guilty.

What if we change the type of food we sell?

If you want to change the type of food you sell at your food business you must first discuss the changes with a Council Environmental Health Officer. Council will review your food premises activities and determine whether reclassification of your food premises is required. If the classification of your food business changes you must ensure you meet the food safety regulatory requirements of that Class.

 

  

Council Departments

In the process of establishing a new food business, it may be necessary to consult with other Council departments to obtain approvals and permits. Listed below are some of the common matters that are addressed with various departments.

Building Requirements including Construction, Renovation or Alterations 

A building permit is needed when constructing a building and might be required when renovating/altering an existing building or changing its use. For further information and consultation in relation to building permits contact a private building surveyor to determine what is needed for your situation.

Topics might include:

  • The addition of toilets
  • Getting details for how many toilets, urinals and hand wash basins may be required to be installed in a premises for staff (1:10 ratio) and for your patrons (when seating is provided for more than 20 persons).
  • Fire safety requirements and;
  • Details for emergency lighting, emergency exits, number, type and location of fire extinguishers and/or fire fighting equipment.

Building Information

Local Laws

A permit from Local Laws is needed to place the following on the footpath:

  • A-frame signs
  • Tables
  • Chairs
  • Barriers
  • Windbreaks
  • Displays
  • Waste skips

Local Laws Information

Planning

Further information and consultation can be obtained in regard to:

  • Signage (apart from A-frame signs on the footpath)
  • Premises wishing to increase its seating capacity
  • Obtaining a permit for any proposed building works
  • Obtaining a permit for manufacturing/wholesale food businesses
  • Obtaining a permit for a proposed use of building/area
  • If you are wishing to sell liquor.

Planning Information

Waste & Recycling

Council provides a roadside waste and recycling service.  To discuss your requirements, please contact Council's Waste Management Officer.

Waste Information

Government Agencies

The following government agencies can be contacted to provide further information in regard to topics summarised in this guide:

1. Food Safety Unit

Department of Health & Human Services

1300 364 352 

2. Food Standards Australia and New Zealand

For information regarding the Food Standards Code, fact sheets and labelling information, please visit  Food Standards

3. National Training Information Service

To obtain a list of registered training organisations which provide Food Safety Supervisor training, please contact the National Training Information Service

4. Goulburn Valley Water

For Information regarding the installation or maintenance of a grease trap (Minor Trade Waste Agreement).

(03) 5832 4800   Goulburn Valley Water

5. Trade Measurement Institute

Enquiries and complaints can be made by calling 1300 686 664 or via email infotm@measurement.gov.au 

6. Consumer Affairs Victoria

You can reach Consumer Affairs Victoria by calling 1300 558 181 or Consumer Affairs Victoria

 

Food Safety Programs

A food safety program is a written plan that outlines what a food premises does to ensure that the food it sells is safe for human consumption. They are a mandated requirement for all Class 1 and Class 2 business and are an important tool for helping a business that handles, processes or sells potentially hazardous foods to maintain safe food handling practices and protects the health of the public.

Council will determine your Food Act classification based on the food safety risk of the type of foods you handle.

Class 1 food businesses must have a food safety program which has been developed by/for the business. Class 1 food businesses cannot use a standard food safety program template. Class 1 food safety plans are tailored to take into account the food handling activities at the premises. A Department of Health & Human Services approved auditor must conduct an annual audit of the food safety program to determine adequacy and compliance.

Class 2 All manufacturers are required to have a non-standard food safety program.

Food services and retail food premises that conduct one or more high-risk food handling processes are also required to have a food safety program. The high-risk food handling processes are:

• sous vide cooking below 75 °C

• handling of potentially hazardous foods without temperature control as described in the Australia New Zealand Food Standards Code (the Code)

• acidified or fermented foods/drinks

• preparing ready-to-eat foods containing raw eggs

• preparing ready to eat raw or rare minced or chopped meats

• preparing ready to eat raw or rare poultry or game meats

• off-site catering

• any complex food process activity that does not use temperature control as described in the Code.

Class 2 food premise that choose to operate with a non-standard food safety program must have the program audited annually, at their cost, by a Department of Health & Human Services approved auditor.

Food Safety Supervisors

  • All Class 1 and Class 2 and 3A food premises require a food safety supervisor with the following exceptions:

    • For a food premises that use a Quality Assurance (QA) food safety program prepared under a declared QA code, if the program includes competency based or accredited training for its staff; and
    • Food events of one to two days duration run by Class 2 community groups where the majority of the workforce are volunteers.

    A food safety supervisor is someone who:

    • Knows how to recognise, prevent and alleviate food handling hazards at your premises;
    • Has a Statement of Attainment that shows the required food safety competencies from a Registered Training Organisation (RTO); and
    • Has the ability and authority to supervise other people handling food at the premises and ensure that food handling is done safely.

    It is important to choose your food safety supervisor carefully. Your food safety supervisor can be the owner, an employee or a person external to the business, providing they are able meet the requirements of a food safety supervisor prescribed above.

    The food safety supervisor doesn't have to be on the premises at all times. However they must be able to know how food is being handled when they are not on the premises. Similarly, this applies to businesses that operate across a number of shifts, or when a person from outside the business is the food safety supervisor.

    A business may also choose to have a number of staff with food safety supervisor qualifications, however only 1 person can be the nominated food safety supervisor.

    In Victoria, an exemption will apply for FSSs who received their certification prior to 8 December 2023 and will give them five years from 8 December 2023 to re-certify; that is, they must re-certify by 8 December 2028. For anyone first certifying as an FSS from 8 December 2023 onwards, their qualification is valid for five years.

    A certificate of attainment of your nominated FSS must be provided to Council with a Food Act registration application.

    Class 3 and Class 4 food premises do not need a food safety supervisor. They must however ensure that staff members have the skills and knowledge they need to safely handle food in their work roles.

    For further information regarding food safety supervisors, visit contact Food Safety Victoria on 1300 364 352, visit Food Safety Victoria or contact Council’s Environmental Health Unit on (03) 5775 8555.

    To obtain a full list of Registered Training Organisations visit the National Training Information Service website www.ntis.gov.au

Food Safety Handlers

Changes to the Food Standards Code requires food handlers who handle high-risk foods complete a food safety training course in, or be able to show they understand, safe handling of food, food contamination, cleaning and sanitising equipment, and personal hygiene.

Food business must make sure their food handlers have adequate skills and knowledge before they start working with high-risk foods.

The Standard states that food safety training courses or a business’ who provide in-house training must teach the following food safety topics:

• Safe food handling including temperature control measures for potentially hazardous food and the temperature danger zone. • Food contamination including ways to keep food from becoming contaminated, and food allergen management.

• Cleaning and sanitising food contact surfaces and equipment including correct procedures, using food-grade chemicals, and sanitising using heat.

Personal hygiene including obligations for sick employees, handwashing, uniforms and grooming of hair, nails, and skin.

All food handlers, including volunteers, who handle unpackaged potentially hazardous foods must complete a food safety training course, or be able to show appropriate food safety skills and knowledge. If food handlers can demonstrate to the food business and authorised officers that they understand and apply safe food handling practices, a training course may not be required.

DoFoodSafely is a free, online food handler training platform provided by the Department of Health Victoria and supported by Queensland, South Australia, Tasmania, Northern Territory and ACT Health Departments. It covers the Standard’s required course content and is available in eight community languages. Once the DoFoodSafely assessment test is successfully completed (with a score of 90 per cent or higher), food handlers receive a certificate that they can show to business owners and authorised officers.

Trade Waste Agreement

Food premises may be required to install a grease trap and have it pumped out on a regular basis. It is recommended that you contact Goulburn Valley Water (if located within a sewered district) or Councils Environmental Health Unit (if located within an unsewered district). Details of your food handling practices will be required (type and volume of food handled, cooking styles etc.).

If your premises needs a grease trap, it should be installed outside the food premises or (in exceptional circumstances) it may be located inside the food premises away from any food preparation and storage areas, in a purpose built ventilated room.

Please contact Goulburn Valley Water on (03) 5823 4800 or Council's Environmental Health Unit on (03) 5775 8555 to confirm the requirements of your grease trap.

You should provide Council with proof that you have entered into a minor Trade Waste Agreement with Goulburn Valley Water, or that your business has been granted an exemption prior to registration of your food business.

Onsite Wastewater Management

The wastewater disposal system for your premises must be suitable for the intended use of the business. Consideration must be given to the capacity of the septic tank/treatment system if it is an onsite wastewater system.

A grease trap may be required to be installed for certain food preparation activities.

If any plumbing works are to be undertaken (new or alteration), you will be required to lodge a Permit to Install/Alter Septic system application with Council.

             

Setting up new food premises

The Food Act 1984 controls the sale of food in Victoria. When you start a food business you have to register it with Council, which involves applying for permits and inspections of your new premises to comply with the regulations. Once your business is registered, you need to renew your registration and pay a registration fee every year. Council sends an Application for Renewal of Registration to all registered food businesses.

Inspection of Proposed Site

You are encouraged to request a site assessment of the proposed food premises to ensure that the property is suitable for the operation of the proposed food business. It is recommended that a site assessment is conducted prior to the purchase of the premises or signing of any rental agreement. You should also contact Council’s Planning Department to determine whether the proposed activity requires a planning permit.

To arrange an inspection please contact the Environmental Health Unit on (03) 5775 8555. You will be asked to provide an overview of your business activity and a proposed floor plan in advance of the visit.

 

Application for Registration

As you progress with the development of your food premises, you will be asked to complete an Application for Registration(PDF, 899KB).

The application must include the following information and documents:

1. Business proposal - The business proposal must outline all of the food activities occurring at the premises.

2. Floor Plan - Submit a scaled floor plan which includes details of the internal and external areas of the food premises and clearly indicate:

  • The type and location of all proposed fittings and fixtures.
  • Schedule of finishes including a description or specification for finishes and cladding of walls, flooring type, coving details.
  • Description of all light fittings.
  • Description of equipment to be installed in the food premises.
  • Mechanical exhaust drawings and specifications (if applicable).

Sample Floor Plan(PDF, 90KB)

3. Food Safety Supervisor - copy of Food Safety Supervisors certificate (Class 1, 2 & 3A only)

4. Fee - Pay the registration fee.

Email application with all required attachments to council@mansfield.vic.gov.au 

Upon receipt of the application an Environmental Health Officer will review the submission and advise the applicant of the outcome or of any concerns.

 

Final Inspection

Once construction is near completion and prior to commencing food storage or food handling activities, a final inspection must be arranged with an Environmental Health Officer to verify all works have been satisfactorily completed in accordance with the Food Act 1984 and associated food safety standards.

A minimum of 7 working days' notice is required for any requested inspection.

Registration of New or Purchased Food Business

When Council has granted your business Food Act 1984 registration, the business will be supplied with a Certificate of Registration. This can be displayed at your discretion.

The name of the registered proprietor (person[s] or company) must be displayed on the shop frontage.

Registration of your business is renewed annually and the registration period is from the 1 January to 31 December. Council sends renewals of registration in October each year.

Purchasing an Existing Food Premise

As of 1 July 2021, transfer of registration for food businesses are no longer allowed under the Food Act 1984.

If you're purchasing an existing food business, such as a cafe or restaurant, you still need to register it with Council.

Council registers food premises operating as businesses such as restaurants, cafes and bakeries. If you are buying an existing food business, that premises will need to be registered with us and needs to be compliant with the Food Act 1984.

Request a Pre-Purchase Inspection

If you are looking to buy an existing registered food business, we strongly recommend you obtain a pre-sale inspection report from Council before you buy the food business.

We offer a pre-sale inspection service. This service includes an inspection of the food premises by our Environmental Health Officers, and a report that details any non-compliant items with the Food Act 1984.

There is a fee for this service. The standard service provides a report within 10 working days or you can choose to pay a higher fee for a 5-day turnaround.

You also need to get written consent from the current proprietor to release the inspection report.

 

 

 

Potable Water Supply

A food business must use a potable water supply for activities conducted on their food premises. If your premises does not have access to a townships potable water source, you must be able to demonstrate that the water you use is safe and further treatment may be required (UV treatment/chlorination etc). Non-potable water can only be used when Council is satisfied that it will not affect food safety.

 

Labelling Requirements

Food must be labelled in accordance with the Food Standards Code, developed by Food Standards Australia and New Zealand (FSANZ).

All food for retail sale or food sold for catering purposes must be labelled, except for the following:

  • Food not in a package;
  • Food in an inner package not designed for sale and where the outer packaging shows the required information;
  • Food made and packaged on the premises from where it is sold;
  • Food packaged in the presence of the purchaser;
  • Whole or cut fresh fruit and vegetables in packaging that does not obscure the nature or quality (does not include sprouted seeds or similar products);
  • Food delivered packaged at the express order of the purchaser; and
  • Food sold at fundraising events (subject to simplified requirements).

Where a packaged food is exempt from the general labelling requirements, some information may still need to be displayed in connection with the food or provided to the purchaser on request.

The following information MUST appear on the food label and be in English:

  • The name of the food.
  • Batch or lot identification.
  • The name and business address.
  • Mandatory warning and advisory information.
  • Ingredient labelling.
  • Date mark.
  • Health and safety advice for consumers.
  • Nutrition information panel.
  • Characterising ingredient declaration (percentage labelling).
  • The country of origin.

Further information can be obtained from Food Safety Victoria and from Food Standards Australia and New Zealand www.foodstandards.gov.au

For contact details see Section 12: Government Agencies, page 18.

 

Temporary and Mobile Food Operators

This section should be read in conjunction with Mansfield Shire Council Temporary Food Premises Guideline(PDF, 818KB) and Food Premise Specifications(PDF, 61KB)

Mobile food vans

The Victorian Food Act 1984 and the Food Standards Australia New Zealand Food Standards Code, Chapter 3, Food Safety Standards, provide for the registration of mobile food vans.

You must register the van with the Council in which the vehicle is garaged.

Similar to fixed premises the types of food provided will determine whether the foods sold fall within a Class 2, 3, 3A or 4 type business, and therefore the requirements of relevant food safety programs, minimal records and training requirements.

The structural standards required for the fit out of a kitchen in a mobile food vehicle are dependent upon the nature of the food business, taking into account the potential risk factors and can consider the frequency of usage.  The proprietor of the food vehicle must prominently affix their name (and contact details) onto the vehicle and ensure that this is maintained in a fit and legible condition.

The fit out requirements are similar to the standards applicable to fixed food premises and apply to mobile food premises from which food is prepared and offered for sale:

  • All fittings, equipment, floors, walls and ceiling must be constructed of smooth and impervious material capable of being easily cleaned.
  • A minimum of one sink supplied with hot and cold water for the cleaning of utensils and equipment used in the preparation of food.
  • A dedicated hand wash basin supplied with hot and cold running (potable) water, liquid soap and paper towel.
  • A suitably sized waste water holding tank is to be provided for the waste water from the sink(s) and hand basin.
  • Adequate mechanical ventilation must be provided above the cooking appliances.
  • Adequate refrigeration facilities to ensure any cold foods are stored at or below 5ºC.

FoodTrader

If you sell food from a temporary stall, a van, a community hall or other similar site that you only use occasionally, or from a vending machine then you must also be registered on FoodTrader and submit statements of trade (SOT) to notify the local Council that you are trading.

Private water carters that transport water for human consumption must be registered with their local Council and submit SOTs via this web-based system. Once your application for registration has been accepted by your principal Council, you may trade anywhere in Victoria. However it is a requirement that you submit a SOT prior to attending a site beyond the municipal boundary of your registering Council. Failure to notify the local Council could incur a fine.

FoodTrader can be accessed online at https://foodtrader.vic.gov.au/

 

 

Smoke Free Outdoor Dining

From 1 August 2017, changes to the Tobacco Act 1987 mean that smoking is banned in outdoor dining areas in Victoria. This includes:

  • At hospitality venues - their outside dining areas including footpath / table and chair areas
  • At food fairs
  • Within 10 metres of food stalls and foods vendors at organised events (other than a food fair)

The introduction of smoke-free outdoor dining now means there are two types of outdoor areas for dining and drinking activities. An outdoor area is either:

  • An outdoor dining area
  • An outdoor drinking area (only defined ‘snack food’ is able to be consumed in an outdoor drinking area).

For further information, contact the Environmental Health Unit or or see the Tobacco Reforms website www.health.vic.gov.au/tobaccoreforms/

 

 

 

Bed and Breakfasts

Bed and breakfast premises that supply food to guests are required to be registered with the Council's Health Department under the Food Act 1984.

Class 2 bed and breakfast premises must have a food safety program and a suitably qualified Food Safety Supervisor.

Class 3 bed and breakfast premises are required to keep minimum records.

Class 4 bed and breakfast premises are required to submit a notification form.

For information about food classes please see our section on food business classification.

If accommodation is provided for five or more people bed and breakfast premises are also required to be registered under the Public Health and Wellbeing Act 2008 and Public Health and Wellbeing Regulations 2009.

It is advised that you contact the Council’s Environmental Health Officer if you intend to establish a Bed and Breakfast business to ensure that you comply with all legislative requirements including those of Council's building and planning departments.