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:

• Food Act 2001
• Food Regulations 2017
• Food Standards Code
• Food Safety Standards

New Standard 3.2.2A

In December 2022 Food Standards Australia New Zealand (FSANZ) added the new Standard 3.2.2A – Food Safety Management Tools into the Food Standards Code (the Code). The Standard is an extension of the existing Standard 3.2.2 requirements and introduces three food safety management tools for food service, caterers and some retail businesses.

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.

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.

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

SA Health has food safety information available for food businesses in a range of different languages via the 'Translation' tool on the top of each page for food safety training, labelling, allergens and health and hygiene requirements. Visit SA Health for more information or call Customer Relations on 8405 6600.

If your business is operating at an event, it is a  requirement that we are notified at least 2 weeks before of your intention to sell food and/or drink. Please complete the online form below, the notification will then be assigned to an Environmental Health Officer to provide feedback and check for any potential issues.

Online Food Event Notification Form

You are required to notify us if you are setting up a stall (temporary food premises) or if you are operating from a food truck.

Food Stalls

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, generally the same requirements that apply to a permanent food business still apply to a 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 to be met. To provide assistance in meeting the minimum standards for a temporary food stall please see the links below.

How to set up a Food Stall - Image (PDF, 726.86 KB)

Food Event Checklist (PDF, 347.97 KB)

Food Event Guidelines (PDF, 229.07 KB)

'I'm Alert' or 'Do Food Safely' is a free online food safety training is recommended for food handlers and food business proprietors.

These training courses 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

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.

Do Food Safely supported by SA Health

I’m Alert Food safety training – Environmental Health Australia

Allergen Awareness

There is also training available specifically for food businesses to assist with training food handlers and supervisors for managing allergens. The training course is available online and is free to complete.

All About Allergens

Allergen Awareness Starter Kit (PDF, 573.7 KB)

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)

Trade Waste

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:

1. 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.
2. 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.
3. 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).
4. 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.
5. 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, 178.04 KB)

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

Cooking Safely at Home (PDF, 836.85 KB)