There are more than 950 food businesses within the City of Port Adelaide Enfield including restaurants, takeaways, deli's, green grocers, markets, cafes, bakeries, sporting clubs, childcare centres and many more.
Council's Environmental Health Officers (EHO’s) are authorised under the Food Act 2001, Food Regulations 2017 and the Food Standards Code to regulate the sale of safe and suitable food.
EHO’s conduct unannounced routine inspections of food premises, respond to food complaints and food poisoning cases, provide education and training in food safety and assist SA Health to carry out specialised, epidemiological investigations for reporting on infectious/notifiable diseases.
Food Safety for Business
Do you own and operate a Food Business?
Have you notified Council?
All operators of food premises, including temporary food premises must notify the City of Port Adelaide Enfield for approval prior to opening. Once approval has been granted a Food Business Notification Form must be completed and returned to the City of Port Adelaide Enfield at PO Box 110, Port Adelaide SA 5015 at least two (2) weeks before the food business commences any food handling operations.
In addition, the proprietor of an existing food business must notify Council of the transfer of the business to another person(s) or of the change in the name or address of the food business.
Environmental Health Officers (EHO's) are dedicated to providing food handlers with advice and education for compliance with the Food Safety Standards. Food businesses are inspected in accordance with Council's Food Inspection Fee Policy. During these inspections, EHO's focus on the following food activities:
- Food Receipt
- Health and Hygiene of Food Handlers
- Skills and Knowledge of Food Handlers
- Premises Hygiene
- Design and Construction of Fixtures, Fittings, Equipment and Premises
The City of Port Adelaide Enfield is involved in a State-wide Food Rating Scheme (the Scheme) which was introduced in April 2016. The Scheme, also commonly known as ‘scores-on-doors’, has been developed by SA Health in conjunction with representatives from the food industry, consumers and local government.
The Scheme aims to encourage involvement in how food businesses manage food safety standards by improving consumer and business awareness of the food safety practices at the food premise by the display of a Star Rating certificate. The Food Safety Rating Scheme helps customers make informed choices about where they eat.
The Scheme is used to inform consumers about how well a food business complies with the Food Safety Standards at the time of their unannounced routine inspection by providing a score, in the form of stars, for businesses to voluntary display at their discretion.
The Scheme is aimed towards medium and high risk food service businesses who sell direct to consumers from the site of inspection for `immediate’ consumption. Not all food businesses are part of the Scheme at this stage.
Food Business Notification(PDF, 372.6 KB)
Food Business Notification - Gepps Cross Markets(PDF, 332.7 KB)
What are your obligations?
It is the responsibility of each food business proprietor to understand and comply with the requirements of the legislation. Further information and links are listed below:
Get a star rating for your business
During routine food safety inspections, Council’s EHO’s calculate a score based on how well your food business meets food safety standards. This score is interpreted into a star rating:
- 3 stars - good
- 4 stars - very good
- 5 stars - excellent
Businesses that score 3, 4 or 5 stars receive a Certificate to display proudly and let customers know food safety standards have been met. If a score of less than 3 stars is calculated a certificate will not be awarded and EHO’s will work with the business to improve compliance.
For further information, please see the link below:
Food Hygiene & Safety in Different Languages
The City of Port Adelaide Enfield is a culturally rich and diverse community. A significant proportion of the population is made up of those for whom English is not their first language. In a highly regulated environment this can create challenges for food businesses in ensuring the food sold is safe and suitable.
The following link provides translated information for a number of languages for the following requirements:
- Food safety standards for food businesses in Australia
- Food handling skills and knowledge
- Food business notification requirement
- Health and Hygiene: Responsibilities of food handlers
- Health and Hygiene: Responsibilities of food businesses
- Receiving food safely
- Food recall systems for unsafe food
- Thermometers and using them with potentially hazardous food
- Temperature control requirements
To assist you with Composition and Labelling of Food, the following link provides information in a number of languages.
Temporary Food Stalls
The Food Act 2001 and Food Safety Standards contain requirements for all food businesses (including those associated with not-for-profit and charitable and community events).
Temporary food premises include structures set up for occasional events such as fetes, fairs or sausage sizzles. It is important that food safety standards are practiced by food handlers at temporary food businesses.
While there are some exemptions available, the majority of these requirements will still apply to temporary food stalls or anywhere food is sold as a ‘once off’ event.
If you are planning to operate a temporary food stall there are minimum standards that are required for the operation of a temporary food stall. To provide assistance in meeting the minimum standards for a temporary food stall please see the links below.
Minimum standards for the operation of a temporary food stall(PDF, 726.86 KB)
Temporary events information - Food(PDF, 277.74 KB)
Management of public health and safety at eventsPDF, 850.68 KB
Food Safety Training
'I'm Alert' online food safety training is recommended for food handlers and food business proprietors.
Food Safety is your Business. It is the responsibility of a Food Business to ensure that all food sold is safe and suitable.
This information package has been developed by qualified and experienced Environmental Health professionals and is equivalent in scope to a two-day consultant delivered course.
The interactive, logical and easy learning format will assist you and your staff to develop the skills and knowledge required to ensure safe food for your customers and to comply with your obligations under the Food Safety Standards for Australia and New Zealand.
Most sections include an interactive quiz. Upon completion of the program, a training acknowledgement form can be printed and filed as part of your food safety records.
I'm alert - Food safety training flyer(PDF, 1239.53 KB)
Alterations or Construction of a Food Premises
If a food premise requires structural alterations and the installation of fixtures, fittings and equipment, Council’s Environmental Health Service can offer a plan assessment service that provides advice prior to construction commencing. This will ensure the premises complies with the requirements of the Food Act 2001 and Food Safety Standards. The Australian Standard AS 4674 - Design, Construction and Fit-out of food premises provides criteria on design and construction can provide you with assistance to ensure compliance with Standard 3.2.3 for new buildings.
Please note that is not a statutory requirement under the Food Act to submit floor plans for the alterations or construction of a food premises. However, we strongly recommend that floor plans be submitted for assessment to ensure any proposed works comply with the requirements of the Food Standards Code. This service is useful in helping proprietors avoid making costly alterations once construction has started or have been completed.
Your plans should include:
- Floor Plan - to a suitable scale - which clearly identifies the size of food handling areas and includes equipment, fixtures and fittings. The following details are required on the floor plan to allow for appropriate assessment:
- Types of finishes to floors, walls and ceilings; These must be designed to be smooth and impervious and be able to be easily and effectively cleaned in accordance with Food Safety Standard 3.2.3. Clauses 10 and 11.
- The types of food that will be processed to assess whether there is sufficient space in the premises for the activities undertaken;
- Premises and layout of all equipment, benches, fittings and fixtures, and mechanical ventilation; dry food storage, fridges, freezers, ovens, hand wash basins, sinks, dishwashers; door and window openings; staff toilets; location of wastewater disposal; location of waste area. Equipment must be designed with sufficient capacity to cope with the requirements of the types of activities occurring on site.
- Provide process flow diagram(s) detailing stages of food handling from the incoming raw materials to the finished product and where each stage of food handling activities will be undertaken. These should also be detailed on the plan itself.
Furthermore, it is recommended that you contact SA Water regarding the requirement for trade waste connections on the following link:
Food premises - Construction fit out guide(PDF, 203.08 KB)
Food Related Policies
Environmental Health Compliance and Enforcement Policy
Council's Environmental Health Team has adopted an Environmental Health Compliance and Enforcement Policy to ensure a consistent and fair approach to the regulation of public health legislation in the Council area. This Policy reflects the Team's commitment to:
- Ensuring that enforcement action is proportionate to the alleged offence
- Carrying out our duties in a fair, equitable and consistent manner and
- Being transparent in dealing with our customers and businesses alike.
Food Business Inspection Fee – Food Act 2001 Policy
An inspection fee will apply to a routine food business inspection. The Food Business Risk Classification System administered by SA Health is used to undertake routine food inspections in the City of Port Adelaide Enfield.
The Food Business Risk Classification System utilises a framework to determine the risk classification of a food business. Risk classification is determined through an assessment of the products sold and food processing techniques used by the business. Businesses are therefore risk profiled using the system which categorises a business into one of the following categories:
- Priority 1 (P1) – highest risk
- Priority 2 (P2)
- Priority 3 (P3) – low risk
- Priority 4 (P4) – nominal risk
A business in a higher risk classification (P1 or P2) present a greater risk of serious consequences or harm to public health. As a result, businesses in these categories require increased surveillance than those in lower classifications (P3 or P4). Inspection frequency may also be influenced by the number of non-compliances identified against the Food Safety Standards during the routine inspection. EHO’s can vary the frequency to gain satisfactory compliance with the Food Act 2001 and Standards.
Food safety inspection and fees policy(PDF, 307.55 KB)
Food safety inspection and fees policy - for business(PDF, 1106.42 KB)
Food safety inspection and fees policy - for events(PDF, 1114.5 KB)
Home Based Food Businesses
If you are planning to set up a food business operating from your home, then we can help you!
Home based food businesses are required to comply with the same laws and standards as commercial food businesses, such as café’s and restaurants. Before you start operating, please read the Home Based Food Business information below.
Once all of the relevant approvals are in place, as described in the fact sheet, and to enable Council's EHO’s to undertake an accurate assessment of your proposed home-based food business the following information is also required at a minimum:
- Provide detail about the products intended to be produced, including product descriptions, the ingredients of each product, the processes to be undertaken and the volume of food to be produced on a daily/weekly basis.
- Provide a scaled plan which clearly identifies the size of food handling area(s) and includes all equipment, fixtures and fittings that are required for food handling activities.
Equipment used should be designed with sufficient capacity to cope with the requirements of the activity. This includes fridges, freezers, ovens, sinks and dishwashers.
- Provide process flow diagram(s) detailing stages of food handling from the incoming raw materials to the finished product. In addition, provide information in the process flow diagram of the food handling area(s) where each stage of food handling activities will be undertaken.
The information above will be used to assess the adequacy of space for the activities intended to be conducted on the property and for fixtures, fittings and equipment used for those activities in accordance with Food Safety Standard 3.2.3 Clause 3 (a) & (b).
- Provide details as to the types of finishes available in your residential premise, these include floors, walls, ceiling and equipment. These must be designed to be smooth and impervious and be able to be easily and effectively cleaned and sanitised in accordance with Food Safety Standard 3.2.3. Clauses 10 and 11.
- Demonstrate that the finished product(s) are microbiologically safe and suitable for the duration of the products shelf life – as per Food Act 2001, Clauses 16 and 17, and Standard 3.2.2 Clause 7 (1).
For EHO’s to consider your proposed home based food business the above information must be submitted at a minimum, however, please be advised that Authorised Officers may require further information at any time throughout the process until they are satisfied you are able to meet the requirements of the Food Act 2001 and Food Safety Standards.
Home based food business information(PDF, 104.98 KB)
Food Handling at Home
Whether you are a food handler at home or in a business, there is always new information about safe food handling and hygiene practices. Here are our top tips for food safety:
- Keep cold foods refrigerated (5°C or below)
- Keep hot foods steaming (60°C or above)
- Ensure that foods are heated rapidly on the stove or microwave
- Ensure foods are cooled rapidly – once food has stopped steaming place it in the fridge
- Cook foods thoroughly – (cook meat until the juices run clear)
- Defrost foods in the fridge or microwave – not on bench tops
- Wash hands thoroughly before you start cooking and between cooking with raw and cooked foods with soap and paper towel
- Store raw and cooked foods separately in the fridge
- Cover all foods to protect them from contamination, or store them in containers with lid
- Have clean equipment and working areas
- Cover any wounds and sores
- Do not handle food if you are feeling ill
- Use separate chopping boards for meats and raw and cooked foods