Food premises within Victoria are given a classification of 1, 2, 3 or 4. For more information visit: Health Victoria website.
Your food business classification is determined by the type of food and how it is being handled.
Class 1 food premises are those that predominately handle high risk food (meat, seafood, dairy, etc) that is served to vulnerable groups, such as hospitals, child care centres providing long day care and aged care facilities.
Class 2 food premises are those that handle unpackaged high risk food. Premises expected to fall under Class 2 include restaurants, fast food outlets, pubs, caterers, delicatessens, supermarkets with delicatessens, cafes and most manufacturers.
Class 2 premises are required to have an approved food safety program. Foodsmart is available to help tailor the food safety program template to your business needs. By answering a series of questions Foodsmart will produce a food safety program tailored to your food handling activities. The program can then be downloaded, stored on your computer and printed for your use. You can also download a standard food safety template produced by the Department of Health and Human Services.
Class 3 food premises are those that handle either pre-packaged potentially hazardous food or unpackaged low risk food. Premises expected to fall under Class 3 include fruit stalls selling cut fruit, wholesalers distributing pre-packaged foods, most milkbars, convenience stores and coffee bars and food vending machines handling lower risk foods. Class 3 food premise now includes making of sweet or savoury foods which do not require temperature control for safety.
Class 3a food premises are those that prepare and/or cook potentially hazardous foods which are served to guests for immediate consumption at an accommodation getaway premises. Premises that use a hot-fill process resulting in a product such as chutney, relish, salsa and jam. A nominated food safety supervisor is required for class 3a premises.
Class 4 food premises are those that handle pre-packaged low risk food and engage in other food handling activities that pose a low risk to public health. Premises expected to fall under Class 4 include bottle shops, premises which sell uncut fruit and vegetables such as farmers markets and greengrocers, premises offering wine tastings, those selling packaged cakes (excluding cream cakes), bottled jams or honey, sessional kindergartens serving low risk food and cut fruit and stalls running simple sausage sizzles, where sausages are cooked and served immediately.
More information about food premises classification can be found on Health Victoria's Food Safety webpage.
Download the Food safety supervisor factsheet(PDF, 77KB)
You must contact our Health and Building Services team on 03 9747 7200 or via email: health@melton.vic.gov.au to obtain an Application for Registration form.