A food premises is where a business or enterprise handles food that is for sale. 

This may include retail food premises, temporary food premises (stalls), mobile food vehicles, school canteens, childcare centres, and home base food businesses.

Under the Food Act, Council has a legal obligation to inspect food premises and enforce relevant food legislation. Our Environmental Health Officers conduct these inspections at least once per financial year.     

During an inspection, the Officers assess compliance of the food business using the following legislation and standards:

• NSW Food Act 2003.

• Food Standards Code, Chapter 1 – Part 1.2 – labelling.

• Food Safety Standards 3.2.2 – food safety practices and general requirement.

• Food Safety Standard 3.2.2A – Food Safety Management Tool.

• Food Safety Standards 3.2.3 – food premises and equipment.

Recent changes to the Food Standards Code have introduced new requirements for all businesses that prepare and serve food in NSW.

From Friday 8 December 2023, businesses that process unpackaged, potentially hazardous food, and serve it ready-to-eat, are required to:

• Have a qualified onsite Food Safety Supervisor.

• Ensure all food handlers are trained in food safety and hygiene.

• Be able to show their food is safe.

Businesses that only slice, weigh, repack, reheat or hot-hold potentially hazardous food they have not made themselves, for example slicing fruit or reheating meals provided by a caterer, are required to:

• Have a qualified onsite Food Safety Supervisor.

• Ensure all food handlers are trained in food safety and hygiene.

The changes affect most retail and hospitality food businesses, as well as school canteens, childcare and OOSH services, charities and not-for-profits that regularly sell food, deli's, supermarkets, coffee vendors and correctional centres.

See the NSW Food Authority website for more information:

• Standard 3.2.2A quiz for businesses.

• Standard 3.2.2A – Frequently asked questions.

• Food Safety Supervisors.

• Free Food Handler Basics training.

• Showing food is safe.

Food premises inspections are carried out unannounced. Unannounced inspections provide an accurate snapshot of the actual working conditions within the food premises, ensuring a true reflection of the food handling, hygiene practices and the condition of the premises. It also allows the Officers to identify and address critical issues promptly. 

Carrying out unannounced inspections also ensure fairness and consistency across all food business. All food businesses are subject to the same inspection procedure and standards, eliminating any potential bias or preferential treatment that could arise from advance notice. 

Before starting a food business, it is important to understand the type of approval and permits required and its process. Obtaining the right application will save you time and money.