Meeting food safety requirements

In Victoria, all Class 1 and most 2 food premises need a Food Safety Program. To find out which Class applies to your food business, see 'Classification of food businesses' above.

A Food Safety Program is a written plan that shows what a business does to ensure that the food it sells is safe for people to eat. It is an important tool to help businesses handle, process or sell potentially hazardous foods. This is necessary to maintain safe food handling practices and protect public health. 

All Class 1, 2 and 3A businesses will need to nominate a food safety supervisor when you submit your food safety program. This person will be responsible for the implementation of the food safety program.

You must include:

• A copy of their food safety supervisor's qualifications
• A signed statement by the proprietor stating that the nominated food safety supervisor has the ability and the authority to supervise food handlers.

You must notify us in writing at health.services@nillumbik.vic.gov.au within 14 days of any changes to the food safety program or supervisor.

 Class 3 and 4 food businesses don't need a food safety supervisor, but they must ensure that all staff have the skills and knowledge to handle food safely.

If you’re selling food in Australia, it’s essential to understand your responsibilities when it comes to food allergens. Certain ingredients must be clearly declared, as they can cause serious allergic or intolerant reactions in some people.

Under the Australia New Zealand Food Standards Code, you must:

• Label packaged foods to declare the presence of any of the 11 common allergens
• For unpackaged foods (like meals from a café or restaurant), provide allergen information on display signage or make it available to customers on request
• Take reasonable steps to prevent cross-contamination—for example, by separating preparation areas or thoroughly cleaning equipment

The 11 allergens that require mandatory declaration are:

• Gluten-containing cereals (wheat, rye, barley, oats, spelt, and their hybrids)
• Crustacea
• Egg
• Fish
• Milk
• Peanuts
• Tree nuts (excluding coconut)
• Sesame
• Soy
• Added sulphites (≥10 mg/kg)
• Lupin

In addition, foods containing royal jelly must include a strict warning statement.

Find out more by reading the Food Standards User Guide to Labelling of Ingredients. 

As a food business, you may be required to manage a food recall. A food recall involves removing unsafe food from distribution, sale, or consumption this could be due to contamination, mislabelling, or any issue that may cause illness or harm to consumers.

The Food Industry Recall Protocol outlines how recalls are managed in Australia and provides guidance on how to create a written Food Recall Plan—a requirement for many food businesses.

The main goals of a food recall are to:

• Stop the sale and distribution of the unsafe product as quickly as possible
• Notify the relevant government authorities, affected businesses, and (for consumer-level recalls) the public
• Remove the product efficiently and effectively from the market

We recommend familiarising yourself with the protocol and ensuring your business has an up-to-date recall plan in place.

Find further information at the Food Standards website.

All packaged food sold in Australia must meet the labelling requirements outlined in the Food Standards Code, which is legally enforced across all states and territories. These requirements ensure consistent food labelling regulations nationwide. You can access the Code on the Food Standards Australia New Zealand (FSANZ) website.

What must be on a food label?

Labels must include key information to help consumers understand the nature and contents of the product before purchase. This includes:

• Mandatory declarations of allergenic ingredients (e.g. peanuts, milk, gluten)
• Any other statements required by law
• Any voluntary claims (e.g. “gluten free”) must be accurate and not misleading

If a label is inaccurate or deceptive, even unintentionally, it may breach consumer protection laws.

Imported food products must also comply with Australian labelling standards before they are sold here. Labelling rules may differ from those in other countries.

Selling food that does not comply with the Code is an offence under the Victorian Food Act 1984. It is the responsibility of all suppliers (including manufacturers, distributors, importers, and retailers) to ensure labels meet all legal requirements.

If you're unsure whether your food product is compliant, we recommend seeking advice from a lawyer or food regulatory consultant.