Ensuring food is received and maintained to an acceptable standard prior to it being sold to the public is an important aspect in protecting public health. To ensure food for sale is both safe and suitable for human consumption is one of three key objectives of the Food Act 2001. This Act sets out a number of requirements that food businesses need to meet, to help achieve the objectives.
The term 'food business' is defined in the Act as:
"a business, enterprise or activity (other than a business, enterprise or activity that is primary food production) that involves—
(a) the handling of food intended for sale; or
(b) the sale of food,
regardless of whether the business, enterprise or activity concerned is of a commercial, charitable or community nature or whether it involves the handling or sale of food on one occasion only."
Anybody contemplating starting a Food Business either from home or at a premises, producing food items for sale on the premises or for markets or other outlets is advised to contact Council’s Environmental Health Officer before starting any venture.
Information is available on food production, packaging, labelling and sales information pertaining to particular food types.
Additional information is available in regard to fitting out of premises as a food business including preparation areas, food storage, presentation and sales.
Persons who conduct a Food Business either from home or at another premises are legally required to contact Council.
This is a requirement of the South Australian Food Act and Regulations.
Notification can be done by completing the Food Business Notification Form
If a food business is transferred to another person or there is a change in the name or address of a food business the proprietor must give written notice to Council within 14 days of the transfer or change.
Council conducts inspections of food businesses to monitor compliance with the Food Act 2001. Routine inspections can occur at any reasonable time and a fee may be charged in accordance with the Food Act. Refer to Council's Fees and Charges guide for further details.
Temporary food premises are those that are set up for a specific, occasional event including fetes, fairs, field days, markets, cake stalls, festivals and sausage sizzles. These food stalls must also meet the requirements as set out in the Food Act 2001.
All events in the Naracoorte Lucindale Council area that have temporary food premises must notify Council prior to the event taking place on the Temporary Notification Form available at the following link:
Events with temporary food premises can be inspected by an Environmental Health Officer without notice to ensure that food safety standards are being met. If you would like further information about requirements of food businesses contact Council's Environmental Health Officer.
The Food Act 2001 requires food businesses to comply with the Australia New Zealand Food Standards Code. One of Council’s key responsibilities in relation to the Food Act is to monitor compliance with Chapter 3 (Food Safety Standards) of the Food Standards Code. Chapter 3 contains the following standards:
For more information about the Food Standards Code please visit http://www.foodstandards.gov.au/
There are a number of ways that food business proprietors and food handlers can ensure their skills and knowledge meet the requirements of the Food Safety Standards. Options can include:
Council's Environmental Health Offcier has two types of Food Safety Information Kits (produced by the South Australian Department of Health) available on request. This includes one kit that is tailored for community groups. These resources contain a number of fact sheets, brochures, posters and a food safety DVD.