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.