Food premises in Victoria (new and existing) are classified into one of the following four classes:
Class 1 premises:
Hospitals, child care centres and aged care services which serve high risk food.
Class 2 premises:
Other premises that handle high risk unpackaged food, such as restaurants, cafes, supermarkets and fast food outlets.
Fact sheet - Class 2 food premises.
Both Class 1 and Class 2 premises require a Food Safety Supervisor and Food Safety Program.
Class 3 premises:
Premises that handle unpackaged low risk food or high risk pre-packaged food, such as warehouses and distributors, milk bars, convenience stores and businesses selling cut fruit and vegetables.
Class 3 Premises require minimum records to be kept on site at all times. The type of records that must be kept depends on the type of food premises:
- fixed and mobile premises
- temporary premises
- Community group for 1 or 2 day events
- Community group for more than 2 days
Fact sheet - Class 3 food premises.
Class 4 premises:
This includes premises that only do the following:
- sell shelf stable pre-packaged low risk foods (confectionery, frozen ice-cream, milk)
- sell packaged alcohol
- sell uncut fruit and vegetables
- wine tasting
- sell f packaged cakes (excluding cream)
- supply low risk food at sessional kindergarten
- simple sausage sizzle where sausages are cooked and served immediately (sausages, onion, bread and sauce).
Class 4 Premises must notify council and complete a notification form from the Environmental Health Unit.
For more information about establishing a food business, check out the Trading as a Food Premises Guidelines.