- have each of the following fields the customer clicks on to ascertain further information -
- Fixed Food Business
- Mobile Food Business
- Non-profit Organisations
- Home Based Food Business
- Temporary / Annual Food Stalls
Further information for each of the above –
Fixed Food Business
You need a licence if you are preparing or handling unpackaged food for retail sale, that could include:
- cutting or juicing fresh fruit or vegetables
- baked goods with fruit, dairy fillings or icings
- yoghurt
- takeaway foods such as hamburgers, hot dogs, pizzas, hot chips or curry
- cooked meat such as sausage sizzle or barbecue
- cooked pasta or lasagne
- food for taste testing
- any other unpackaged food that is not exempt.
Licence is not needed (exemption list) – Fixed premises. You don’t need this licence if you are only:
- selling drinks such as tea, coffee, soft drinks, alcohol
- selling whole fruit or vegetables
- selling unpackaged snacks such as baked goods without cut fruit, dairy filling or icings
- grinding coffee beans
- selling ice/flavoured ice made onsite
- selling pre-packaged food (prepared by licenced food business).
Mobile Food Business
What is considered “mobile” -
- a food vending machine
- a vehicle where you can stand inside the vehicle to prepare and serve food from
- Bulk water carriers
If you intend to conduct any of the following food activities from a mobile food vehicle, you will need to comply with the Food Act 2006 to ensure that both the vehicle and your processes for food handling meet food safety requirements. These types of activities that will require a licence:
- preparing and selling food from a motor vehicle
- ice cream van
- pie van (smoko truck), where unpackaged food is sold
- mobile snack trucks
- mobile food trailers
- domestic water carriers
- selling unpackaged food from a vending machine.
The Food Act 2006 enables an operator of a mobile food vehicle to take the vehicle into any local government in Queensland.
A Licence is needed if you are preparing/handling food for retail sale, this includes:
- preparing and selling food from a
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- motor vehicle
- ice cream van
- pie van (smoko truck selling unpackaged food)
- mobile snack trucks
- mobile food trailers
- domestic water carriers
- selling unpackaged food from a vending machine.
A Food Business Licence (exemption list) is not required for a Mobile van if you are only:
- selling drinks such as tea, coffee, soft drinks, alcohol
- selling slushies/flavoured ice/ice made onsite
- selling pre-packaged food (prepared by a licenced business).
- If you are selling one of the prescribed foods mentioned in the Food Regulation 2016
The type of mobile food vehicle you plan to use (and its sanitation and temperature control facilities) may influence the type of foods you can provide. This is due to a higher chance of contamination to food preparation surfaces.
Non-Profit Organisations
A non-profit organisation selling unpackaged food does not require a food business licence. A food business licence is required however if the non-profit organisation sells meals on at least 12 days every financial year. Example: A sausage sizzle (sausage on bread) or a cake stall.
Exemption criteria for non-profit organisations
Non-profit organisations have a number of exemptions under the Food Act 2006. You do not need a food business licence for:
- the sale of meals by a non-profit organisation if:
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- the meal consists only of fruit, cereal, toast, or similar food; or
- the consumer of the meal helps to prepare it.
- the sale of meals by a non-profit organisation that:
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- are pre-prepared by an entity other than the organisation, and
- are stored and heated—or otherwise prepared—by the organisation in accordance with directions of the meal’s manufacturer.
- the sale of meals by a non-profit organisation that:
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- are prepared as part of an educational or training activity conducted by the organisation involving food preparation, hospitality or catering.
- the sale of meals by a surf lifesaving club that is a non-profit organisation, when a member is involved in the preparation of the meal and the meal is sold to a member of the club for a nominal fee.
Examples of when you need a licence for a non-profit organisation
- a restaurant, open daily to the public, operated by a sporting club to raise revenue for the club
- a non-profit organisation preparing and selling meals to homeless persons at a homeless persons' hostel each day
- the preparation of meals by Meals on Wheels each day.
Examples of when you do not need a licence for a non-profit organisation
- the sale of a frozen meal, at the canteen of an independent school, after the meal is microwaved in accordance with instructions on the meal’s packaging.
- a cooking class as part of a food preparation, catering or hospitality course.
Home Based Food Business
Home based food business are assessed on a case-by-case bases and are generally restricted to Low-risk foods.
Temporary/Annual Food Stalls
Food stalls refer to temporary set-up or premises (often a shelter with three walls) to prepare or handle unpackaged food for retail sale at specific organised markets and events. A temporary food stall licence is for stalls that are temporary in nature and do not operate from the one location day in and day out.
This would require a food business licence as a temporary food stall. You will require one licence per stall.
You need a licence if you are preparing or handling unpackaged food for retail sale, that could include:
- cutting or juicing fresh fruit or vegetables
- baked goods with fruit, dairy fillings or icings
- yoghurt
- takeaway foods such as hamburgers, hot dogs, pizzas, hot chips or curry
- cooked meat such as sausage sizzle or barbecue
- cooked pasta or lasagne
- food for taste testing
- any other unpackaged food that is not exempt.
Licence is not needed (exemption list) – Temporary Food Stall. You don’t need this licence if you are only:
- selling drinks such as tea, coffee, soft drinks, alcohol
- selling whole fruit or vegetables
- selling unpackaged snacks such as baked goods without cut fruit, dairy filling or icings
- grinding coffee beans
- selling ice/flavoured ice made onsite
- selling pre-packaged food (prepared by licenced food business).
Have each of the following fields the customer clicks on to ascertain further information -
- Design and Fit-out Guide for Food Businesses
- Food Safety
- Food Safety Program
- Food Safety Supervisors
- Fundraising Events
- Taking over an Existing Food Business
Further information for each of the above -
Design and Fit-Out Guide for Food Businesses
Food businesses are required under Food Act 2006 (the Act) to use premises and equipment that comply with Food Safety Standard 3.2.3 Food Premises and Equipment (Standards 3.2.3) of the Australia New Zealand Food Standards Code (the Code).
This guide is for businesses involved in the design, construction and fit-out of fixed and mobile food premises. It provides guidance to operators, architects, designers, builders, equipment manufacturers and other professionals associated with the design and construction of food premises.
The guide is based on Standard 3.2.3 and Australian Standard 4674-2004: Design, construction and fit-out of food premises. It aims to provide users seeking further information on how to comply with the requirements of the Standard with acceptable solutions on how they may meet the outcomes. The guide also provides some best practice options for those food businesses that choose to demonstrate a higher level of compliance.
Food safety begins at the earliest planning stages. The correct fit-out will assist in providing food premises that are easy to clean and maintain and will facilitate the production of safe food. There are cost advantages to the business in installing features to assist food safety practices at the time of construction.
This guide can be applied to premises used or intended to be used for the sale of food for human consumption including existing premises, new premises, domestic premises used for commercial purposes and mobile food vehicles. It does not, however, provide criteria for the design, construction and fit-out of temporary food premises such as market stalls.
Refer to the website - design-fit-out-guide.doc
Food Safety
All Queensland food businesses need to be aware of their obligations under the Food Act 2006.
The assessment of a food business considers all food handling processes. Council conducts audits of your business to determine if you can effectively manage food safety risks. Food business operators are expected to be able to demonstrate the management of food safety risks to an Environmental Health Officer at any time.
Food Safety Program
A food safety program is a document that the food business creates to identify and control food safety hazards in the handling of food. It is not mandatory for all types of food businesses, but it is a good idea to have one so that you have a plan for managing food safety.
If it is mandatory for your business, you will need to create a plan and submit to Council with your Food Business License Application. This is a one-off process. Council will assess whether you have identified and addressed all the potential risks and hazards associated with your food business.
Mandatory if:
- the food business involves offsite catering
- the primary activity of the food business in onsite catering at the premises
- the primary activity of the food business is onsite catering at part of the premises stated in the licence and the onsite catering is provided on more than 11 occasions in any 12 month period and for 200 or more persons on each occasion
- a food business is carried on as part of the operations of a private hospital
- the food business processes or serves potentially hazardous foods to six or more vulnerable persons (for example, childcare centres, Meals on Wheels, aged care facilities).
Food Safety Supervisors
A food safety supervisor is responsible for monitoring food safety in a food business. Under the Food Act 2006, all licensable food businesses in Queensland must have a food safety supervisor.
Anyone, whether the business owner, licensee, manager, employee or external contractor can be a food safety supervisor, if they meet these requirements:
- holds a food safety supervisor certificate, issued by a registered training organisation, or other recognised organisation, within the past 5 years
- regularly handles food as part of their normal duties
- takes a lead role in supervising food safety within the food business
- regularly on site and reasonably available (at all times) to the business that is operating, either on the premises or available for Council or food handlers (staff) to contact whenever there is food handling inquiry or issue.
A food safety supervisor should:
- know how to recognise, prevent and alleviate food safety hazards of the food business
- have skills and knowledge in matters relating to food safety relevant to the food business
- have the authority to supervise staff and give directions about food safety to people who handle food in the food business.
Whilst food safety supervisors require formally recognised training, this is not required for all food handlers. Instead, all food handlers at the business must have completed a food safety training course or be able to demonstrate adequate skills and knowledge in food safety and hygiene.
Council recommends that all food handlers undertake some form of formal food safety training.
You should inform Council of your designated supervisor(s):
- during the application for your food business licence, or within 30 days of when the food business licence is issued
- within 14 days of any change to who is taking the role, or any changes to their contact details.
Change of food safety supervisors to be in writing (email or letter) to Council.
Fundraising Events
Sausage sizzles, cake stalls and other food-related events are great ways for charities and non-profit community groups to raise funds and highlight their cause at the same time.
A charity or a non-profit community group that is selling or handling food is considered a food business for the purposes of Queensland’s Food Act 2006 (the Act).
The Act requires that certain activities be licensed by their local council. Exemptions apply for some activities operated by non-profit groups, but regardless of whether a licence is required, all food businesses must ensure they provide safe and suitable food.
Queensland Health has developed a pocketbook guide to assist non-profit groups to comply with the food safety requirements for a fundraising event under Queensland food safety laws.
fundraising-events.pdf