Food businesses have one of four food classifications to indicate the health risk involved with food handling.
Businesses that are classed at a higher risk have more actions they need to take or documentation they need to provide or maintain.
For full details, please visit the Department of Health website.
Class 1: very high risk
These businesses handle potentially hazardous food served to vulnerable groups. They include hospitals, childcare centres, aged care facilities and hostels.
Class 2: high risk
Businesses whose main activity is handling potentially hazardous unpackaged foods are classed as high risk. These include restaurants, fast food outlets, pubs, caterers, delicatessens, supermarkets with delicatessens, cafes and most manufacturers.
Class 3: medium-high risk
Medium-high risk businesses sell low-risk foods, or potentially hazardous pre-packaged foods. Class 3 businesses include milk bars, convenience stores, fruit stalls selling cut fruit, and wholesalers distributing pre-packaged foods.
Class 4: low risk
Class 4 food handling activities pose a low risk to public health. They include bottle shops, wine tastings and shelf-stable, pre-packaged low-risk food sold at places like newsagents or pharmacies.