The Bundaberg Region has an amazingly diverse range of fresh food products due to the local availability of agricultural and seafood industries which service the more than 550 licensed food businesses in the Bundaberg Region.
Unregulated food handling and storage is a potential risk to the public's health and safety and it is critical that these businesses are regulated and comply with all relevant food legislation.
Food businesses are required by law to be licensed by their relevant local government authority.
Under the Food Act 2006 a licence is required if you run a food business that:
- involves the manufacture of food; or
- involves the retail sale of unpackaged food (e.g. restaurant and takeaway shops) and is not a non-profit organisation; or
- is carried on by a non-profit organisation and involves the sale of meals on at least 12 days each year.
Businesses that are not required to hold a food licence includes, but is not limited to those businesses that;
- sell pre-packaged food only,
- sell whole fruit and vegetables only,
- are involved in the production of primary produce such as milk or meat at a butcher, with accreditation. It is recommended that such businesses contact Safe Food Production Queensland or refer to the Food Production (Safety) Act 2000 for more information.
- sell drinks such as tea, coffee, soft drinks and alcohol. The sale of alcohol requires a liquor licence with the Office of Liquor and Gaming Regulation.
- sell snack foods that are not potentially hazardous. Snack foods include;
- biscuits and cakes, carob, chocolate bars, chocolates, churros, confectionary, corn chips and potato chips, crackers, croissants and doughnuts.
- sell seeds, spices and dried herbs,
- sell tea leaves,
- sell coffee beans and ground coffee,
- grind coffee beans,
- sell ice and flavoured ice,
- sell the following foods when they are not potentially hazardous;
- cereals, cocoa, coconut, uncooked couscous, crushed, puffed or toasted nuts, grains and seeds, edible oil, for example, olive oil, vegetable oil and macadamia oil, flour, legumes, lentils, noodles, oats, uncooked pasta, preparations for spreading on bread, for example, honey, peanut butter, hazelnut spread, Vegemite, jam and marmalade, quinoa, sugar, syrups, for example, golden syrup, maple syrup, rice syrup, malt syrup, glucose syrup and coconut syrup.
You may not need a licence for the activities listed but you still need to comply with the Food Act 2006
Non-profit Food Premises
Different rules apply to licensing of non-profit organisations.
Non-profit organisations need a licence when meals are served 12 or more times in a financial year. A meal is food that is meant to be eaten at a table with cutlery. Examples of a meal are:
- casserole,
- roast meat and vegetables,
- curries and stir-fry,
- salad.
Examples of food that is not a meal:
- pie and sausage roll,
- hot dog,
- hamburger and hot chips,
- sausage sizzle,
- soup in a cup.
You may not need a licence for these activities but all non-profit organisations still need to comply with the Food Act 2006. You can find more information at Queensland Health's website here
There are several different types of food licences, those being:
Fixed Food Premises
A fixed food business is one that that prepares or handles unpackaged food for retail sale in a fixed location, including:
- cafe/restaurants,
- takeaway food shops,
- bakeries,
- child care centres,
- food manufacture,
- caterer, and
- domestic kitchens, for further information please see Council's domestic kitchens fact sheet.
Food business premises must be constructed in accordance with the Food Safety Standards. For a copy of Queensland Health's Food Premises - Design, construction and fit-out guide please click here.
Application - Fixed Food Premises
Mobile Food Premises
A 'mobile food vehicle' is defined as a vehicle propelled by a motor, which cannot be a converted bicycle or push cart, or a food vending machine.
A mobile food business that conducts the following activities is required to hold a licence with Council:
- food trucks
- a food business that involves selling hamburgers from a motor vehicle
- ice cream van
- pie van (smoko truck)
- mobile snack trucks
- mobile food trailers
- domestic water carriers
- unpackaged food from a vending machine.
The design, fit-out and type of mobile food vehicle that you plan to use may influence the activities that can be conducted and therefore influence the type of foods you can provide. For example, a van where all food handling is conducted on the outside of the van (i.e. on an attached benched under a door of the van), may be limited in terms of the items it can sell. This is due to a higher chance of contamination to food preparation surfaces.
The Food Act 2006 enables an operator of a mobile food vehicle to take the vehicle into any local government in Queensland and only requires licensing from one local council area in Queensland from where it is based.
Mobile vehicles can operate on private property in an itinerant way with the land owners permission. This means that the business arrives at a work places, sells food and then moves on. For operators of mobile vehicles that wish to sell food on private property on a permanent basis contact must be made with Council's Planning department on 1300 883 699 as the premises maybe considered a 'fixed premises' under the Council's planning scheme and require planning approval.
For mobile premises that wish to operate on Council land please visit Council's Commercial Use of Council land and roads webpage.
Application - Mobile Food Premises
Application - Domestic Water Cartage
Temporary Food Premises
Market stalls and stalls at fetes are examples of a temporary food business.
If you operate your temporary business in more than one local government area, you are required to hold a food business licence with each of the local councils where you intend to operate.
To ensure that your temporary food stall is set up correctly please read and apply the below fact sheet - Temporary Food Stall Guidelines.
Fact Sheet - Temporary Food Stall Guidelines
A temporary food licence can either be held for a year (i.e. annual tmeporary food stall) or per event, also known as a one-off event.
Application - Temporary Food Stall
Application - Primary Producers & Taste Testing (one-off event)
Yes. All licensed food businesses, are required to nominate a Food Safety Supervisor (FSS).
With the introduction of new Food Standard 3.2.2A from 8 December 2023, most food businesses must ensure that their FSS holds a certificate from a Registered Training Organisation (RTO) issued within the last 5 years.
The food safety supervisor must hold the required competencies, and they must also:
- have the ability to supervise food handling practices in the food business and authority to give instructions to food handlers around the safe handling of food;
- know how to recognise potential food safety hazards of the business and ensure the risks are prevented or managed; and,
- be reasonably available to advise and supervise food handlers.
New businesses:
For new businesses, the FSS will need to hold the certificate prior to commencing food handling activities.
Exempt businesses:
Very few businesses are exempt, please contact Council's Environmental Health Services for further information.
For more information on food safety supervisor training and competency:
Food safety supervisor training and competency requirements
Food Safety Supervisor - InfoBite Fact Sheet
Application to Amend or Notify Food Safety Supervisor
The Food Act 2006 requires some licensable food businesses to have an accredited Food Safety Program (FSP) to systematically identify, document and control food safety hazards within a food business.
Food businesses that are required to have an accredited FSP include those that:
- involve off-site catering,
- involve onsite catering at the premise stated on the licence,
- involve onsite catering at part of the premise stated on the licence
- Example: a function room used for on-site catering which is situated on the premises of a large hotel
- operate as a private hospital under the Private Health Facilities Act 1999
- produce potentially hazardous food for vulnerable populations including hospital patients, young children in child care centres, elderly people in aged care facilities, and services such as meals on wheels.
For further information including examples of on and offsite catering activities that are required to have an accredited FSP please click here.
There are various templates available on the Queensland Health website. These templates are a helpful resource, however, when using a template to develop a FSP you must ensure that it is altered to reflect the actual activities conducted at the food business.
To make an application for FSP accreditation with Council, a paper copy of the completed FSP along with the written advice from an approved auditor must be submitted to Council's Environmental Health Services for assessment. Once recieved the applicable fee will be raised and an invoice for this amount will be provided to the applicant. Please note that the FSP will not be assessed until the fee is paid. If you are applying for a food business licence and the food business requires FSP accreditation, you must apply for both together using the Application for Food Business Licence.
Choosing an Approved Auditor
Once an application is received Council has up to 30 days to accredit the FSP. You will be contacted should additional information be required to process the application, please note this will extend the processing timeframes. You will be notified when a decision has been made regarding your application.
Before purchasing an existing business, it is recommended that an application is made for a Health Search to be conducted by Council’s Environmental Health Services. The search can take the form of a desktop audit or a physical audit, dependant on individual choice, and allows officers to advise of any non-compliant matters.
Application - Health Search
The following application must be completed if there is a change to the following;
- the licensee,
- business details (e.g. contact details, postal address),
- the approved food preparation area,
- the premises Food Safety Program
Application - Amendment of Exisiting Food Premises
Renewal Process
Once a licence is issued by Council, it will remain in force until the 30th of June each year, unless surrendered or cancelled prior to this date.
In the months prior to the end of the financial year, the licensee will receive a renewal notice and accompanying invoice. The notice must be completed and returned to Council, and the payment made prior to 30 June.
Please note, if your food licence is not renewed with the renewal form and payment of the licence fee, your food licence will lapse by the end of August, and you will need to reapply for a food licence.
Cancellation Process
The Food Act 2006 requires a written comfirmation of your intention to surrender your licence. If your business is no longer trading, please email Council ceo@bundaberg.qld.gov.au advising that operation of the food business has ceased.
Food licence renewal fact sheet(PDF, 353KB)
IMPORTANT: Food Handler Training is not the same as Food Safety Supervisor training.
For Food Safety Supervisor Training Click here.
Food Handler Training - online food safety course
With the introduction of new Australian Food Standard 3.2.2A, from 8 December 2023 businesses must ensure that each food handler:
- has completed a food safety training course; or,
- has appropriate skills and knowledge of food safety and hygiene commensurate with the food handling activity.
The I'm Alert online interactive course is provided for free for businesses within the Bundaberg Region and emphasises how food safety and hygiene is important for all food handlers to understand.
I'm Alert is easy to follow, includes an entertaining presentation, as well as quizzes and includes subjects such as contamination of food, storage, processing, display, packaging and transportation.
New food handlers should undertake this training, and all food handlers should regularly complete this training to refresh their food safety knowledge. Businesses should retain the certificates as evidence of training.
Please ensure that you have the following before commencing the training:
- a reliable internet connection;
- time to complete all the training in one session (takes 1.5 - 2 hours); and,
- a printer to print the certificate.
Please note: If you experience technical difficulties whilst using this service please contact the service provider using their contact page. Council cannot provide technical assistance.
Alternative food handler training courses are accepted. Prior learning may be recognised (e.g. previous training courses, or equivalent experience in the industry), and will be assessed during routine food safety inspections. Ensure that alternative training covers:
- safe handling of food;
- food contamination through cross contamination;
- cleaning of food premises and equipment;
- cleaning and sanitising of food contact surfaces;
- personal hygiene and hand washing; and,
- temperature control (hot food hot - cold food cold).
For more information please view the Mandatory Food Handler Training Info Bite fact sheet.
1. What are the food safety management tools?
A new Australian Food Safety Standard 3.2.2A - Food Safety Management Tools, has now come into effect.
The new standard became law on 8 December 2022 and has a 12-month transition period for businesses to comply. This means that your business should aim to implement the standard before 8 December 2023.
The standard introduces new requirements for catering, retail and food service businesses (e.g. restaurants, cafes, fast food, and bakeries) that handle unpackaged, ready-to-eat, potentially hazardous foods.
Businesses are classified into either Category 1 or Category 2 businesses. Based on the category of your business, you may need to implement either two or three new food safety management tools.
2. Which category business am I?
Category 1
Businesses that make and serve food that is potentially hazardous and ready-to-eat.
Examples:
- Restaurants
- Cafes
- Pubs
- Childcare centres
- Fast food outlets
- Takeaway shops
- Bakeries
- Caterers
- Motels
- Delicatessens or the like that cook chickens or prepare other potentially hazardous foods.
Tools required:
- Food Handler training;
- Food Safety Supervisor; and,
- Substantiation of key food handling activities.
Category 2
Businesses that sell unpackaged ready-to-eat food that is not made by the business.
Examples:
- Supermarkets
- Delicatessens
- Service stations (if slicing and/ or reheating food only)
Tools required:
- Food Handler training; and,
- Food Safety Supervisor.
If you are unsure of where your business fits, please contact Council's Environmental Health Services.
3. Food Handler Training - Category 1 and 2 Businesses
For more information on Food Handler training, please click here.
4. Food Safety Supervisor - Category 1 and 2 Businesses
For more information on Food Safety Supervisors, please click here.
5. Substantiation of food handling activities - Category 1 Businesses
Businesses doing any of the following "prescribed activities"; receiving, storing, processing (cooking), cooling, reheating, transporting and display of potentially hazardous, ready-to-eat food must either:
- keep a record of food safety controls, activities, and processes to show that each activity performed by the business is compliant with the Food Safety Standards; or,
- demonstrate on request that the business is compliant with the Food Safety Standards.
How can my business meet this requirement?
Keeping records in the form of:
- written record on paper or electronic format;
- written instructions or standard operating procedure that have been verified;
- notes on invoices (e.g. receival temperature); or,
- photos or video footage.
Or
Consider strategies you can implement that enable you to clearly demonstrate the below:
Prescribed Activity |
Substantiation Requirement |
Food receipt |
Show that all measures are taken to ensure acceptance of potentially hazardous foods that are below 5ºC or above 60ºC. |
Food storage |
Demonstrate that potentially hazardous food is stored under appropriate temperature control. |
Food processing |
Provide evidence that a process step is reasonably known to destroy pathogens and is used to achieve microbiological safety of the food. |
Food cooling |
Prove that when cooling cooked potentially hazardous food, that the food is cooled:
- from 60ºC to 21ºC within 2 hours; and,
- from 21ºC to 5ºC within a further 4 hours.
|
Food reheating |
Demonstrate that when reheating cooked and cooled potentially hazardous food, that a process is used that rapidly heats the food to above 60ºC. |
Food display |
Show that potentially hazardous food is displayed under effective temperature control. |
Food transport |
Provide evidence that potentially hazardous food is transported under appropriate temperature control. |
Cleaning and sanitising |
Demonstrate that all eating and drinking utensils, and food contact surfaces and equipment are cleaned and sanitised before use. |
6. What is potentially hazardous food?
Potentially hazardous food (PHF) is food that needs to be kept at specific temperature ranges to minimise growth of pathogenic bacteria or formation of toxins.
It includes:
- raw and cooked meat,
- poultry,
- seafood,
- dairy products,
- eggs,
- cooked rice and pasta,
- cut fruit and vegetables,
- beans,
- nuts and other protein-rich foods.
If a food item or meal contains the above, it may also be considered a PHF (e.g. sandwiches, pizzas, rice rolls).
Food News is a newsletter released quarterly by Council's Environmental Health Services, aimed to inform and educate food businesses on food safety, updates to legislation and legislative requirements, and provide answers to frequently asked questions.
This newsletter is distributed via email to all licensed food businesses within the Bundaberg Region.
If you hold a food licence with Bundaberg Regional Council but have not yet received an emailed copy of Food News, please email ceo@bundaberg.qld.gov.au to ensure your contact details are up-to-date.
FOOD NEWS | JULY 2024
Highlights:
- An insight into the role of an Environmental Health Officer
- Foodborne illness facts: Bacillus cereus
- Record keeping spotlight: Incoming goods
DOWNLOAD JULY FOOD NEWS HERE(PDF, 583KB)
FOOD NEWS | APRIL 2024
Highlights:
- Food licence renewals are fast approaching
- Foodborne illness facts: Campylobacter
- Outcomes of recent non-reticulated water testing
- Handy tips to combat flies in your premises
DOWNLOAD APRIL FOOD NEWS HERE(PDF, 569KB)