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    Home-Based Food Business - FINAL

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    Mark Chan

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    © All Rights Reserved
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    Home-Based Food Business - FINAL

    Uploaded by

    Mark Chan
    15 views2 pages

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    Home-based Food Business_FINAL

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    15 views2 pages

    Home-Based Food Business - FINAL

    Uploaded by

    Mark Chan

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 2

    Home-based food business

    If you’re a home-based food business, you need to


    meet the same food safety requirements as other food
    businesses—regardless of the size of your business or SAFE FOOD AUSTRALIA
    how often you sell food.
    InfoBite

    Am I a home-based food business? Premises design


    Home-based food businesses use their home (or Your premises should be designed and
    someone else’s) to handle food for sale. This includes fitted out to handle food safely and avoid
    preparing food for local markets or school canteens, contamination.
    catering for events, B&Bs, farm-stay or childcare Make sure you have:
    businesses and online food sales from home.
    • a layout and enough space for people to
    work without contaminating food (e.g. to
    What are the requirements?
    keep raw and cooked foods separate and to
    Home-based businesses must comply with relevant keep waste away from food)
    parts of the Food Standards Code, including:
    • convenient hand wash basin/s with warm
    • Standard 3.2.2 - Food Safety Practices and
    running water, soap and single-use towels
    General Requirements
    – if you use this sink for other things (e.g.
    • Standard 3.2.3 Food Premises and Equipment washing dishes or a laundry sink) you will
    • Part 1.2 - Labelling and Other Information need written approval from your local
    Requirements council
    Food safety officers can inspect home businesses to • fridges that are big enough and powerful
    make sure these requirements are being met. enough to keep food at 5oC or colder (and
    frozen food frozen hard)
    Getting started
    • enough storage to protect food and
    • before you start your business, you must notify packaging
    your local council
    • floors, walls and benches that can be easily
    • if you change your business’s name, location or
    cleaned
    food activities you need to tell your local council
    before these changes are made • a supply of drinking-quality water and good
    light and ventilation
    • a system to safely store and dispose of
    Food safety skills & knowledge waste.
    • everyone in your business who handles food must Check with your local council for advice and to
    know how to keep it safe to eat make sure you are set up correctly.
    • you or someone in your business may need formal
    training e.g. a certified food safety supervisor –
    check with your local council

    Food safety doesn’t just happen


    Home-based food business
    SAFE FOOD AUSTRALIA
    InfoBite

    Top food safety tips for home-based businesses:

    Prevent contamination Safe food temperatures & processing


    • protect food at all times during storage, processing, • potentially hazardous foods (like those containing
    transport and display meat, egg and dairy) need to be kept cold (at 5oC
    • thoroughly wash and dry hands before handling or colder) or kept hot (at 60oC or hotter) during
    food: use warm running water and soap – scrub receipt, storage, display (or hot holding) and
    wrists, palms, backs of hands, between fingers and transport
    under nails, and then dry hands using single-use • prepare food quickly to minimise time out of the
    towels fridge (e.g. when making sandwiches)
    • do not handle food if you are ill • cook food to safe temperatures (e.g. 75oC for
    • keep raw foods separate from ready-to-eat foods poultry and minced meat)
    – e.g. use different cutting boards, store raw food • cool cooked food quickly to store in the fridge (e.g.
    below ready-to-eat food by dividing into smaller portions in the fridge) –
    • protect food from pets, children and visitors, sick within required timeframes

    people, waste, chemicals, pests and dirt • check temperatures with a food thermometer
    • know the critical limits for safety (e.g. acidity, water
    activity) for processes you use
    Cleaning and sanitising
    • keep the premises clear of rubbish, food waste, More information
    dirt and grease
    Safe Food Australia is a guide to the food safety
    • keep food contact surfaces like benches, utensils standards in Chapter 3 of the Food Standards Code.
    and containers clean and sanitary Home-based businesses are covered in Appendix 10.
    • clean before you sanitise
    Copies of the guide, some translated fact sheets
    • sanitise using bleach, a commercial food-safe
    and a full set of infoBite fact sheets is available at
    sanitiser or a dishwasher on longest hottest cycle
    www.foodstandards.gov.au/safefood or by
    emailing information@foodstandards.gov.au.

    Food traceability
    • keep records of your ingredients and suppliers,
    and businesses you’ve sold to
    • if you are a food manufacturer, wholesale supplier
    or importer, have a written recall plan and follow it
    if a recall is needed

    Food safety doesn’t just happen

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