Information for Food Businesses

Council provides free and unlimited access to food safety training that will assist you and your food handlers gain valuable skills and knowledge in food safety and hygiene which will help to ensure only safe and suitable food is produced at your food business – I’M ALERT food safety training.

Most home-based food businesses need to have a licence under the Food Act 2006.

In the Lockyer Valley Region, home kitchens can only operate as low-risk food businesses.

Food produced at a low-risk home-based business includes making muffins and biscuits; cake decorating (excluding cream cakes); making and selling jams / chutneys / confectionery at markets and fetes within the Lockyer Valley Region.

When is a licence not required for home-based food business?

Some home-based activities don’t require a food business licence, for example:

• preparation of food for a student boarder;
• preparation of food for a person as part of a home support service (e.g. a carer preparing food at the home of a person with a disability or family day care); or
• cooking demonstrations (e.g. kitchen product demonstrations at a private residence).

Some key considerations for a home-based food business are:

• Food Safety Supervisor with appropriate qualifications – the Food Act 2006 requires a food safety supervisor for all businesses requiring a food business licence.
• Food storage – food for your business needs to be separate from household food.
• Equipment storage – equipment needs to be stored so it is protected from contamination, for example, from pests such as cockroaches and mice.
• Transport and delivery – if you are picking up or delivering food, the food needs to be protected from environmental contamination (e.g. dust) and may require temperature control. It is recommended you use a chilled esky.
• Cold food storage – some ingredients and food may need to be stored below 5⁰C. Part of the licence application process will include checking to see if you have enough refrigerator space for both your business food and household food.
• Frozen food storage – some ingredients and food may need to be stored frozen to the touch and in accordance with the directions of the packaging. Part of the licence application process will include checking if you have enough freezer space for your business food and household food. 
• Electricity supply – your electricity supply needs to be able to power all of your appliances while you are cooking.
• Cooling – if you are cooking and cooling food in bulk, you need to have enough room in your refrigerator to cool the food in smaller containers.
• Cleaning – all food contact surfaces and equipment that have contact with food need to be cleaned and sanitised. You will need a chemical food grade sanitiser and a domestic dishwasher.
• The domestic dishwasher needs to either:
  • have a properly functioning temperature activated sanitising cycle that must sense 65.6⁰C or higher before the machine advances to the next step; or 
  • if it does not have a sanitising cycle or time-controlled sanitising cycle and forced airflow drying – be operated with inlet water temperature above 68⁰C.
• Hand washing – you need hand washing facilities with warm, running water and soap and paper towel. This needs to be available all the time you are working for the food business and needs to be separate from wash up and preparation sinks.
• Children and pets – you need to exclude young children, pets and people who are sick from the food preparation area when you are preparing food for the business.
• Labelling – food that is packaged for retail sale needs to be labelled. Queensland Health’s Label buster (PDF 1MB) has more information on labelling requirements.

Planning / Building / Plumbing Approval

Before you operate a food business from a residential property, it is recommended that you speak to Council’s Planning, Building and Plumbing sections (1300 005 872) to see if any approvals are necessary.

How to apply?

Please complete and submit a Food Business Licence Application Form with a plan and photos of your kitchen together with the appropriate fee.

Want more information?

For further information, please contact Council’s Environmental Health Officer on 1300 005 872.

Water carriers delivering drinking water must apply for a food business licence to comply with the Food Act 2006.

For information on licensing water carriers please contact Council’s Environmental Health Officer on 1300 005 872.

General guidelines

• vehicle must not be used for any other purpose than domestic drinking water distribution,
• operators are required to be available for inspection by a Council’s Environmental Health Officer,
• operators may only source treated drinking water from an approved potable water source, e.g. Council standpipe.
• adequate measures are needed to prevent contamination of the source of supply, distribution tank and container into which the water is being transferred, and
• operators need only to be licensed with only one Council, even if they are delivering water to multiple council areas.

Duty of operators

• must notify Council prior to undertaking the bulk cartage of drinking water;
• must be trained and proficient in operation of their water trucks; and
• must ensure that all persons involved in the bulk cartage of potable/drinking water are adequately trained.

Signage on tanks

The following information must be prominently displayed in signage:

• trading name and phone number – not less than 75mm in height;
• the licence number and tanker approval number – not less than 100mm in height;
• sign - “DRINKING WATER ONLY” – not less than 150mm in height; and
• food licence number.

Hoses, pumps, fittings and water tank inner lining

• Pump and related fittings (including hoses and pipes) are to be used only for drawing water for human consumption;
• Delivery hoses must comply with relevant Australian Standards, such as 2070–1999 (Plastic materials for food contact use) or relevant international standards;
• hoses, fittings, pump and water tank must be kept leak-free in a clean and well-maintained condition externally and internally at all times;
• suitable storage areas for fittings and hoses must be provided on the tanker to prevent contamination;
• The delivery fittings attached to the delivery pump must be adequately capped and protected to prevent contamination of couplings and fittings;
• Lining materials used within containers and fittings must comply with Australian Standard 4020-2005 (Testing of products for use in contact with drinking water);
• Inner tank must be rust-free - if rust proofing is required, an approved rust-proof treatment suitable for drinking water must be used and applied in accordance with the manufacturer’s instructions;
• Internal coating of mild steel for water distribution tanks must not be carried out until all welding has been completed and the interior surfaces of the tank have been thoroughly de-scaled and cleaned.

Back flow prevention

Vehicles drawing drinking water from Urban Utilities' truck filling stations in the Lockyer Valley that are fitted with backflow prevention systems in accordance with Australian Standard 3500-2003 (Plumbing and drainage set) will not require their own backflow prevention devices to be fitted to the truck.

However, when using truck fill stations outside of the Lockyer Valley, a backflow device is likely to be required. Operators will need to check with the relevant water authorities to confirm their requirements before using these points.

Sanitising of tank, fittings and hoses

Cleaning and sanitising of the tank with a solution of 35mL of sodium hypochlorite (12.5% available chlorine) per 1000L of water, must be done on a regular basis. This dose rate must give a free residual chlorine level of not less than 1 part per million (ppm) after 30 minutes contact time. The solution must then be disposed of in an approved manner, and the tank, hoses and fittings flushed with clean water.

Logbooks

Details required in a logbook include:

• place where water is obtained, the amount drawn and the metered standpipe readings;
• place and date where water is delivered and the amount at each location;
• printed name and signature of the driver for each delivery;
• any treatment carried out to the tanker; and
• any rejection of water.

Complaints regarding water quality

To reduce the likelihood of complaints about contaminated water, operators are encouraged to check the quality of water they collect from Urban Utilities' truck filling stations. If at any stage the operator believes the water supply from the truck filling station is contaminated, Urban Utilities must be contacted immediately. Customers are also encouraged to check water quality (e.g. smell, taste, odour) prior to the water being discharged to their rainwater tank.

Most problems occur when organic content has built up in a customer’s rainwater tank and this organic matter, algae and sludge have reacted with the delivered treated chlorinated supply, causing an unpleasant taste and odour problems.

Certain by-products can be produced or stirred up from the sludge and algae on the bottom and sides of the tank when chlorinated water is added to the tank. These by-products can include iodine, chlorine, ammonia, hydrogen sulphide (rotten egg gas), etc. Tanks that are underground, partly submerged or covered in vegetation are more susceptible to this reaction.

How to apply

PPlease complete and submit a Food Business Licence Application Form with a plan, your Food Safety Supervisor certificate (as evidence you have completed that training) and photos of your water carrier truck together with the appropriate fee.

Want more information?

For further information, please contact Council’s Environmental Health Officer on 1300 005 872.

Taste testing or sampling of foods can be a great way for customers to ‘try before they buy.’ However, if not done properly and hygienically, samples can become a source of food contamination and could spread diseases. Food that is not protected from contamination can make your customers sick.

There are many potential risks associated with taste testing:

• people - if people contaminate your food samples by breathing, coughing or touching, diseases can be spread. Someone sneezing nearby could easily contaminate samples that are unprotected;
• bacteria - some bacteria and viruses can survive for hours on the surface of food. Bacteria contamination can occur if samples are not kept at correct temperatures or not separated from other foods that may cause contamination; and
• the surrounding environment - animals, dust, foreign objects and chemicals can also cause contamination.

If you provide taste testing for your customers, you need to ensure that the food has been properly prepared. You need to ensure that the food has been prepared at a premises that complies with the Food Act 2006 and the Food Safety Standards, and is licensed under the Act.

If you are cooking, preparing or displaying food samples on site, for example at a market, you may need to hold a licence to operate a temporary food stall. Even if you are offering samples for taste testing of certain pre-packaged foods you may still require a licence to operate a temporary food stall.

All temporary food stalls (regardless of if a licence is needed or not) will need to meet the minimum requirements of the Act and the Food Safety Standards.

While taste testing can be an effective way to sell your product, it is in your best interest, and in the interest of your customers' health, to keep your food samples free from all types of contamination.

It is essential that openly displayed or unpackaged food at self-serve buffets is safe to eat. Food business operators can make sure food is safe through proper planning, observing food safety controls and constant supervision.

Open service food is susceptible to contamination and spoilage for several reasons including;

• patrons have direct access to the food resulting in reduced control of verifiable ‘kitchen to table’ food safety;
• the vulnerability of the food to accidental or deliberate tampering or malpractice;
• inadequately covered or protected food being contaminated by air, insects or physical matter;
• indirect contamination of uncovered or unpackaged food through patrons coughing, sneezing or even talking, as physical barriers (sneeze guards) are not always effective;
• the difficulty of maintaining open service food at required temperatures of 5°C, or below or 60°C or above.

Recommended control measures for food business operators using self-serve buffets:

• only buy foods from approved suppliers;
• use non-potentially hazardous foods where possible;
• ensure meals are prepared using the correct food handling procedures, hygiene practices and contamination controls;
• apply rapid chill and reheat rules;
• ensure all food handlers have appropriate food safety skills and knowledge and have a professional approach to their work;
• ensure the premises is clean and well maintained;
• stack plates, cups and glasses so they are protected from contamination and wrap or store cutlery vertically with the handle up;
• ensure food display equipment, including the buffet unit, containers and implements, are appropriately designed to best protect the food;
• keep hot food at 60°C or above and cold food at 5°C or below;
• it is recommended that each dish be on display in the buffet for no longer than one hour;
• limit the quantity of each food item displayed;
• never top-up displayed food dishes but replace them with fresh food and containers;
• never reuse previously displayed food;
• ensure that are separate serving utensils for each displayed food item;
• use clearly visible, easy-to-understand signage to advise patrons of required behaviour when using the buffet (use appropriate symbols whenever possible);
• children getting food should be accompanied by an adult;
• recommend patrons use a clean plate each time they return to the buffet;
• closely supervise the food display; and
• let the patrons know when they are doing the wrong thing.

One best practice method for managing food safety with self-service buffets is to adopt an accredited Hazard Analysis Critical Control Point (HACCP) Food Safety Plan and have the system independently audited.

There can be food safety risks when food businesses use doggy bags. Food businesses and customers should be aware of these risks and how they can be reduced.

Food purchased by a customer at a food business becomes the property of that customer. It is not illegal to provide doggy bags and it may be seen as poor customer service if a business refuses to provide a doggy bag. Customers can bring their own containers to take left over food.

Doggy bags differ from normal takeaway foods as takeaways are intended for immediate consumption and are served in an appropriate container at the correct temperature. That is, hot foods are hot (60°C or hotter) and cold foods are cold (5°C or colder).

Risks for doggy bags can include:

• customers not storing the food correctly (e.g. not placing it in the fridge or not reheating it to steaming hot);
• customers keeping the food longer than intended;
• unhygienic handling by the consumer; and
• contamination from other sources once it has left the food business.

If a customer requests a doggy bag, the risks may be reduced by:

• placing the food into a new, food-grade container,
• having a procedure and instructions for staff, e.g. write the date and, if possible, a code on the container and record it in a register. Recording this information may be helpful if a consumer alleges food poisoning as it can show responsible actions were taken by the business;
• having an instruction sticker or leaflet to go with the food advising the customer to:
• place the food in the fridge as soon as possible (within 2 hours from when the food was first served);
• food to be eaten within 24 hours; and
• reheated to steaming hot.

Download doggy bag sticker template to print your own instruction stickers for doggy bags.

1. Receiving food

Food businesses must only accept food that is safe and suitable.

You should check food on arrival for:

• the correct temperature when it is received (<5°C for chilled foods or frozen hard);
• make sure there are no signs of contamination and that the packaging is not broken;
• check that the label can be clearly read and shows name, ingredients, and a use-by or best-before date;
• check eggs to make sure they are clean, not cracked and stamped; and
• check the food delivery vehicle is clean.

2. Storing food

Food must be stored:

• in accordance with manufacturer’s instructions;
• in an area that is kept clean and free from pests;
• not stored on the floor; and
• protected from contamination (e.g. covered, away from chemicals, etc).

Make sure your fridge is running at less than 5°C and your freezer is cold enough to keep frozen food frozen hard. Check the fridge and freezer temperatures regularly.

Rotate stock to use the oldest product first.

Store raw food separately from ready-to-eat foods.

Keep food for disposal separate or isolated from other food.

Store single use items to protect them from contamination.

3. Processing food

Food processing includes thawing, washing, chopping, cooking, drying, fermenting, heating or pasteurising. When processing food, handle food as little as possible and consider:

• only getting the ingredients out of the fridge when you are ready to use them; and
• stay on task while preparing food; and
• don’t have more than one staff member handle the same food item.

Utensils, equipment and surfaces must be cleaned and sanitised before and between use.

Ensure chemicals such as fly spray and cleaning products are kept away from food and preparation areas.

Do not mix or top-up batches of food as bacteria or other contaminates can transfer to the new food and may cause food poisoning.

Take steps to prevent cross contamination when making food such as:

• use separate chopping boards;
• regularly clean and sanitise equipment and utensils;
• have separate utensils for different foods or jobs;
• handle food and money separately;
• don't use tea towels for drying hands.

Limit the time that potentially hazardous food is in the temperate danger zone (between 5°C and 60°C) and comply with the 2 hour/4 hour guide.

When cooling potentially hazardous food:

• cool from 60°C to 21°C within two hours; then
• cool from 21°C to 5°C within an additional four hours.

Reheat potentially hazardous food to 60°C or hotter within 2 hours.

Thaw or defrost frozen food safely by placing it in the refrigerator or use the defrost setting on the microwave.

Do not use single use items more than once.

4. Displaying food

When displaying food at your business, make sure that the food is kept safe. How you protect the food will depend on the way you display it and the type of food on display.

The following recommendations will assist in keeping the food safe:

• make sure food is protected from contamination (e.g. behind a barrier or covered);
• check that all packaged food is safe to sell (e.g. within its use-by or best-before dates and the packaging has not been damaged);
• keep raw food separated from ready-to-eat food;
• heat food to 60oC or hotter before putting it into a bain-marie or pie warmer;
• keep hot food above 60˚C;
• keep cold food at 5˚C or colder;
• don’t top up dishes as they get low;
• ensure that unpackaged self-serve food is monitored, and each food has its own utensil; and
• NEVER re-serve food that has been served to another person.

5. Packaging and labelling food

Food needs to be labelled appropriately and include best before / use-by dates, ingredients list and batch codes (in case a product is recalled) to ensure you can trace that product.

Steps to safely package and label food:

• only use appropriate food grade packaging - some materials are not suitable for acidic foods, refrigeration, freezing or microwaving;
• ensure the packaging used will not contaminate the food, including physical and chemical contamination;
• identify foods containing allergens on menus;
• unless exempt, packaged food must be labelled in accordance with the Food Standards Code; and
• ensure labels contain all the information about the ingredients (this is particularly important for persons suffering from food allergies).

6. Transport food

You must transport food in a way that keeps the food safe, this includes transporting it within your premises (e.g. between wards or function rooms) or to another location.

During transportation, you need to protect food from contamination by:

• keeping it covered or packaged separately;
• packed to prevent damage; and
• away from items such as cleaning chemicals, pet food and fuel.

Ensure transport vehicles are clean and in a good state of repair.

Make sure frozen food remains frozen solid and other food is kept under appropriate temperature control (cold food 5oC or below and hot food 60oC or above).

7. Cleaning and sanitising

Food premises must be continually cleaned to ensure all surfaces and equipment that come in contact with food do not contain food poisoning bacteria. Cleaning and sanitising cooking utensils, tableware and equipment used to prepare food, is essential for the safe operation of any food business.

There are 3 basic steps to effective cleaning:

1. clean with a detergent and hot water – this will remove the dirt from the surface but does not kill all the bacteria;
2. apply a food grade commercial sanitiser to the clean surface (dirt inhibits the effectiveness of a sanitiser) - sanitisers need contact time to work (10-15 minutes); and
3. allow the surface to dry, e.g. air-dry tableware and utensils to prevent recontamination from wiping with a dirty cloth or tea towel.

Please note: Cleaning is the removal of visible dirt, grease and other material whereas sanitising is the use of heat or chemicals to reduce bacteria present. However, neither method removes or kills ALL bacteria.

It is recommended that food businesses use a cleaning schedule to ensure all areas of the premises are kept clean and sanitised. Work surfaces such as food preparation benches and equipment are more prone to contamination and require more attention.

The best way to develop a cleaning schedule is to firstly walk through your premises and make a list of all the items that need cleaning. Start with items like the main structures (floor, walls, and ceilings), equipment, fittings and fixtures. Consider items not cleaned frequently, as well as daily items.

Beside each item listed to clean, write down the cleaning product and cleaning method. Fill in details on how often it should be cleaned (e.g. per shift, daily, weekly). Also write down the person responsible for making sure the task is completed and the date by which it is to be completed by.

There are several methods that will assist with implementing the schedule once developed:

• make the cleaning schedule available for the staff to review;
• ensure staff know how the schedule works and their roles;
• ensure staff carry out regular checks on their areas;
• place the schedule in a prominent position with easy access for all staff; and
• carry out regular reviews of the schedule and check that all tasks are completed.

Here are some general cleaning guidelines:

• clean up all spills straight away;
• clean and sanitise all cutting boards and preparation benches after each use, when changing from preparing raw to cooked foods and every 4 hours of continuous use;
• clean and sanitise areas and appliances directly involved with food preparation daily;
• schedule areas, such as shelving and exhaust canopies, for cleaning on a weekly basis;
• store cleaning products away from food;
• use different cloths for cleaning different types of food areas and equipment (e.g. one cloth may be used for the waste area and another for the handwashing basin); and
• soak reusable cleaning cloths in sanitiser at least daily.

There are separate guidelines for cleaning shopping trolleys, baskets and checkout conveyors.

8. Animals and pests

The presence of vermin and insects in or near a food business is bad for business. Insects and vermin carry diseases. They can contaminate your food, make your customers sick, and will drive away customers. The most common pests encountered include:

• Cockroaches live and hide in sewers and drains.
  • like dark and moist areas – especially kitchens;
  • carry bacteria on their legs, body and in their saliva; and
  • allow bacteria to be transferred to equipment, utensils and eventually food, causing foodborne illness.
• Flies lay their eggs in warm, moist places such as waste food and refuse.
  • Summer temperatures allow fly eggs to develop into a maggot, then an adult fly, in as little as ten days;
  • A fly eats by regurgitating liquid from its stomach onto the food, this liquid dissolves the solid food and then the fly mops up the liquid with its mouth;
  • The stomach liquid contains bacteria, which are transferred onto food and equipment; and
  • The fly also carries bacteria on its feet, hair and faeces.
• Rats and mice can cause destruction of food crops, buildings and electrical cables, in addition to transmitting diseases.
  • most of damage is physical, caused by gnawing;
  • food can become contaminated by their droppings, urine and hairs; and
  • they carry bacteria from soil, waste food and refuse, on their fur and feet, transferring them to uncovered food and surfaces.

Some ways to reduce issues with pests and vermin:

• make it hard as hard as possible for pests and vermin to enter your premises by maintaining your building and structures so that there is nowhere for them to hide (e.g. reduce gaps under doors, seal up any holes in walls and behind equipment),
• keep surfaces clean and free of food scrapes so there is nothing for them to eat;
• use a licensed pest control operator to visit on a regular basis:
  • this licensed pest control operator will recommend a program suited to your needs for controlling pests and recommend a maintenance schedule; and
  • ensure the operator provides documentation proving that a pest treatment has been done;
• check deliveries for pests and droppings and if any food is found to be contaminated, refuse the delivery and contact the supplier;
• conduct regular checks for pests by looking in cupboards where food is stored for signs such as droppings, packages with holes in the bottom, and cockroaches behind refrigerators and equipment;
• undertake a comprehensive cleaning program;
• cover all food with secure lids;
• repair all holes in walls, floors and ceilings;
• place screens on doors and windows;
• remove waste regularly from food operations;
• ensure the outdoor bin storage area is away from the kitchen area; and
• clean waste storage areas regularly and store away from food operations.

Pests and outdoor dining

Outdoor, footpath or alfresco dining and drinking areas must be kept free from pest animals. Pest birds, especially pigeons, are not uncommon in foodservice settings. They can discourage customers, cause expensive property damage and threaten customer and employee health. The parasites and fungi found in bird droppings have been linked to more than 60 human diseases, including histoplasmosis. Birds congregate around roofs, ledges and outdoor dining patios.

The following pest prevention measures are recommended for outdoor dining areas:

• eliminate places that provide harbourage (e.g. don’t use plant boxes to form borders);
• provide sufficient lighting to aid cleaning and inspection for pests;
• regularly clean the outdoor dining areas and remove all food debris and waste;
• make the building less appealing to pests through structural modifications:
  • restrict access to common pest bird nesting sites,\
  • avoid ledges where wall surfaces join, and
  • close holes or gaps that allow pests access into wall and ceiling cavities.
• install netting or bird spikes to discourage pest birds from perching on ledges. Other options include chemical agents or electronic noisemakers that frighten birds, are also available.

The following pest-proofing measures will limit pest access from the outdoor dining area into the food premises:

• install flyscreen doors or self-closing doors to the building;
• install mesh screens at window openings or other ventilation openings;
• seal drains, grease traps and ventilation pipes;
• seal openings where pipes pass through external walls to prevent pests such as rats and mice entering food handling areas; and
• install appropriate flashing to the base of wooden doors if there is a problem with mice gaining access through doorways.

Practical measures to eradicate pest animals in footpath dining areas include:

• relocation of birds and their nests by a licensed professional (ethical treatment and handling of birds must be always maintained);
• hiring a professional pest controller;
• using chemicals (sprays or baits) or physical means (traps).

Care must be taken to ensure any chemicals used do not contaminate food. Any eating or drinking utensils or food contact surfaces contaminated during treatment must be cleaned and sanitised before use.

9. Animals and pets

Animals are generally not allowed in a food business, however, you can keep live seafood, fish and shellfish. Assistance dogs are allowed in customer eating and drinking areas. Find more about access rights for guide, hearing and assistance dogs.

You can choose to allow dogs in your outdoor dining area. Find out more about dogs in outdoor dining areas and tips for maintaining food safety standards.

10. Waste management

Food scraps and general rubbish from food businesses will begin to smell and attract cockroaches, rodents and flies if not disposed of properly. It is important that rubbish is adequately protected from vermin and pests and does not create an odour problem for you or your neighbours. Bins should be cleaned regularly (as part of a cleaning schedule) and be removed from the roadside as soon as possible after collection.

The following will assist you to better manage your waste:

• make use of recycling options and help to reduce your costs;
• choose bins large enough to hold all of your rubbish;
• keep your bins clean and in good condition by making sure they have secure fitting lids and that both the lid and bin are not split or broken (If so, replace the bin);
• deodorise the bin as required to reduce any odours;
• store outdoor bins on a paved area that can be easily cleaned;
• don’t let your rubbish sit rotting – putrescible waste should be removed at least once a week, or more frequently if required, through your waste contractor;
• organic materials should be wrapped or bagged to prevent nuisance and odour problems occurring.

11. Water quality

You need to ensure the water you use in your food business is safe. If you don't have access to a reticulated or town water supply you need to follow the Queensland Health guidelines on the use of non-reticulated water in a food business.

You can find out more about water quality in the Australian drinking water guidelines.