four classes of food premises: class 1 (highest risk), class 2, class 3 and
class 4 (lowest risk). The purpose of the classification system is to ensure
that the level of regulation is better matched to the level of food safety risk
associated with the food handling activities at different types of premises.
The greater the chance of something going wrong during the food handling
process, and the greater the potential impact on people???s health, the higher
the level of regulation. The
system sets out different food safety requirements for each class based on the
food safety risks of its highest risk food handling activity.
The classes are:
- Class 1: Hospitals, child
care centres and listed facilities for the aged, at which ready to eat
potentially hazardous food is served.
- Class 2: Other premises that
handle potentially hazardous unpackaged foods.
- Class 3: Premises handling
unpackaged low risk foods, selling potentially hazardous pre-packaged
foods, or the warehousing or distribution of pre-packaged foods.
- Class 4: Premises that only
handle pre-packaged low risk foods, and certain other low risk or
occasional activities. Class 1,
2 and 3 premises must be registered.
Class 4 premises must be notified.
Notification is for premises with the lowest risk food handling, and is
once-off, with no fee payable.