This is intended to inform community groups of changes in the Classes of Food Premises requirements for food handling activities for fund raising events. Now there is a four class system. In this guide: In July 2010, changes were made to the Food Act 1984 which included changes to Food Act (1984) Changes the food premise classification system to a Community Group Definition new four class system. Class 1 based Classes of Food Premises upon the activities and most highest risk City of Requirements regulatory requirements to Class 4 the Set up lowest risk activities and least regulatory Equipment Requirements requirements. The level of regulation is Food Training now matched to the degree of risk of your Class Requirements food handling activities. There are fewer Additional Information requirements for holding a low risk sausage sizzle compared to a sausage Food Act 1984 Changes sizzle containing hamburgers that are a The Victorian Food Act 1984 regulates the higher risk. The duration of your sale of food for human consumption. community event also affects your Recent changes to the Act have classification. implications for community groups The Victorian Department of Health has organising fund raisers that involve the attempted to provide a consistent sale of food from food premises including approach to the classification process permanent sites, temporary premises however they acknowledge that not all (market stall), sporting group kiosks or community group activities fall into a mobile premises (food van). These standard classification. To assist you to changes are designed to make it more determine the class your food handling suitable for community group activities. activities fall into, refer to the Business You are a Community group in the Classification Tool available City of if: City of Requirements you raise funds solely for charity or provide a service to the community The Unit also recognises that community you are a for profit” “not group activities may not clearly fall into a organisation food handling activities are class using the category tool; hence your performed mostly by volunteers planned activities may be discussed in more detail with your local Environmental Health Officer (EHO). The unit has the Community groups may include local capacity to clarify your activities, legal sporting clubs, senior citizens, requirements and any fee exemptions that church and school groups. may apply. group” is defined “Community
This is intended to inform community groups of changes in the requirements for food handling activities for fund raising events. In this guide: Food Act (1984) Changes Community Group Definition Classes of Food Premises City of Requirements Set up Equipment Requirements Food Training Class Requirements Additional Information Food Act 1984 Changes The Victorian Food Act 1984 regulates the sale of food for human consumption. Recent changes to the Act have implications for community groups organising fund raisers that involve the sale of food from food premises including permanent sites, temporary premises (market stall), sporting group kiosks or mobile premises (food van). These changes are designed to make it more suitable for community group activities. You are a Community group in the City of if: you raise funds solely for charity or provide a service to the community you are a “not for profit” organisation food handling activities are performed mostly by volunteers Community groups may include local sporting clubs, senior citizens, church and school groups. “Community group” is defined Classes of Food Premises Now there is a four class system. In July 2010, changes were made to the Food Act 1984 which included changes to the food premise classification system to a new four class system. Class 1 based upon the highest risk activities and most regulatory requirements to Class 4 the lowest risk activities and least regulatory requirements. The level of regulation is now matched to the degree of risk of your food handling activities. There are fewer requirements for holding a low risk sausage sizzle compared to a sausage sizzle containing hamburgers that are a higher risk. The duration of your community event also affects your classification. The Victorian Department of Health has attempted to provide a consistent approach to the classification process however they acknowledge that not all community group activities fall into a standard classification. To assist you to determine the class your food handling activities fall into, refer to the Business Classification Tool available City of Requirements The Unit also recognises that community group activities may not clearly fall into a class using the category tool; hence your planned activities may be discussed in more detail with your local Environmental Health Officer (EHO). The unit has the capacity to clarify your activities, legal requirements and any fee exemptions that may apply.