Class 1
The class 1 service sector includes:
- food businesses that provide meals to patients in hospitals, including
- a public hospital
- a public health service
- a denominational hospital
- a private hospital
- a day procedure centre
- a multipurpose service (within the meaning of s. 3 of the Health Services Act 1988)
- food businesses that provide meals to children in child services
- delivered meal organisations that prepare ready-to-eat meals for delivery to vulnerable persons
- food businesses located off-site, but whose principal activity is to process food for service to clients of delivered meals organisations
- food businesses located off-site, but whose principal activity is to process food for service to vulnerable people in care facilities
- food businesses that provide meals to patients in hospices
- food businesses that provide meals to residents in nursing homes for the aged, including an aged care service that provides care in a residential facility
- food businesses that provide meals to aged care establishments
- at which accommodation is provided to aged persons on a permanent or temporary basis, in conjunction with regular personal care and nursing services
- at which rehabilitation or therapeutic services are provided to aged persons
- where on-call assistance, including meals, is provided on request to aged residents
- food businesses that provide meals to residents, a majority of who are aged persons, in a support residential service.
Class 2
Class 2 community groups include:
- those preparing potentially hazardous food that is cooked, refrigerated, then reheated. For example, festivals selling rice dishes that have been precooked, stored in a coolroom and then reheated
- those preparing and selling potentially hazardous food containing raw ingredients that has not been involved in a ‘kill step’, such as homemade mayonnaise and desserts containing raw ingredients (such as eggs).
Class 2 service sector – community groups include:
- canteens preparing and serving potentially hazardous food (located in schools, workplaces, sporting clubs, universities or TAFEs, physical disability centres, drug and alcohol rehabilitation centres)
- camps (school, religious and others) preparing and serving potentially hazardous food.
The class 2 service sector includes:
- bed and breakfasts preparing and serving potentially hazardous food
- cafes preparing and serving potentially hazardous food
- caterers preparing and serving potentially hazardous food
- fast-food chains preparing and serving potentially hazardous food (chicken, pizza, pasta, burgers)
- function centres preparing and serving potentially hazardous food
- mobile food vehicles or food carts preparing and serving potentially hazardous food
- prisons preparing and serving potentially hazardous food
- restaurants preparing and serving potentially hazardous food
- takeaway food outlets preparing and selling potentially hazardous food
- tour operators preparing and serving potentially hazardous food.
Class 2 manufacturers include those that make:
- baby food
- canned/bottled foods
- juices
- ready-to-eat salads, vegetables and/or fruits (excluding jam products)
- sweets (chocolate made from raw cocoa beans).
Class 2 manufacturer–retailers include:
- bakeries producing, handling and serving potentially hazardous food such as custards, cream cakes and meat products
- gelati manufacturers
- pasta manufacturers
- pickle, relish, chutney and condiment producers.
Class 2 retailers include:
- those that sell soft-serve ice-cream
- delicatessens that prepare and serve potentially hazardous food
- home-based kitchens that produce and sell potentially hazardous food such as pies
- juice bars
- supermarkets that sell ready-to-eat, potentially hazardous food.
Class 3
Class 3 community groups include those that handle
- potentially hazardous food, cooked with the intention that the food is sold for immediate consumption
- low-risk food or prepackaged, potentially hazardous food.
The class 3 service sector includes:
- bars serving low-risk food
- bed and breakfasts preparing and serving low-risk food such as cereal and toast
- cafes preparing and serving low-risk food
- cake decoration shops (no baking)
- mobile food vehicles or food carts preparing and serving low-risk food
- tour operators preparing and serving low-risk food.
Class 3 manufacturers include:
- bakeries handling low-risk food (bread, flour-based foods).
- biscuit manufacturers processing low-risk food.
- breweries, wineries and other alcoholic drink makers
- cereal producers
- confectionery manufacturers (sweets and sugar based)
- flour millers and manufacturers
- food ingredients manufacturers (such as flavouring or colouring)
- honey processors
- ice manufacturers
- oil and fat manufacturers
- soft drink manufacturers
- water bottlers.
Class 3 retailers include:
- cinemas and theatres handling low-risk food (unpackaged foods such as popcorn)
- fruit stalls and green grocers preparing and selling cut fruit and vegetables
- frozen gelati and ice-cream shops selling unpackaged gelati and ice-cream
- home-based food manufacturers preparing and selling low-risk foods such as cookies and jams
- convenience stores selling prepackaged, potentially hazardous food or unpackaged low-risk food
- nut, herb and spice sellers
- service stations handling and selling low-risk foods or selling prepackaged, potentially hazardous food (self-serve food or food that needs reheating)
- those that sell eggs.
Class 3 warehouse–distributors include:
- alcoholic beverages distributors or wholesalers
- cold stores (including those that sell frozen food)
- dry goods wholesaler.
Class 4
Class 4 community groups are those that:
- operate a food stall selling biscuits, tea or coffee (with or without milk or soymilk)
- sell packaged or covered cakes (other than cakes with a cream filling) at a temporary premises
- sell low-risk foods prepackaged food such as jams and honey
- sell sausages that are cooked and served immediately.
Class 4 retailer – community groups include food stalls that sell prepackaged low-risk foods such as cooked cakes (cream-based cakes not permitted), jams and honey.
Class 4 retailers include:
- cinemas and theatres selling low-risk prepackaged food (confectionery, bottled water and soft drinks)
- confectionery shops selling prepackaged chocolate and sugar-based confectionery
- green grocers and fruit stalls selling whole or uncut fruit only
- liquor bottle shops
- milk bars selling only prepackaged food, low-risk foods and milk
- newsagents selling prepackaged food such as gum, packaged confectionery, bottled water and soft drinks
- pharmacists selling prepackaged food such as gum and packaged confectionery
- service stations selling low-risk prepackaged food such as gum and soft drinks
- supermarkets selling low-risk prepackaged food only
- vending machines selling packaged confectionery, bottled water and soft drinks
- video shops selling low-risk prepackaged food.
The class 4 service sector includes:
- businesses that operate from a temporary food stall selling sausages that are cooked and served immediately
- sessional children's services where low-risk food, or cut fruit or vegetables is served, and the food is served to children
- tea shops that sell low-risk prepackaged foods
- wine tasting for members of the public, which may include serving cheese or low-risk food that has been prepared and is ready to eat.
Class 4 warehouse–distributors include green grocers and fruit wholesalers selling whole or uncut fruit only.