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Food and drink

All local businesses that serve food to the public are regulated by Council and the NSW Food Authority.

We're here for you

Our Environmental Health Team is thinking of all food businesses during this extremely difficult time and as always, we’re working with businesses and the community to reduce the risk of people getting sick.

If you are a food business operator providing takeaway services, you must take important steps to minimise the risk to you and your customers.

Here are some helpful tips:

  • It’s essential that business operators are extra vigilant and continue to practice safe food handling. Pay extra attention to keeping foods at the correct temperature (especially if you are now delivering), frequently cleaning and sanitising, regularly washing hands and considering extra barriers to protect food and staff from virus transmission.
  • Hand hygiene is more critical than ever. Hand washing and the sanitising of surfaces must be carried out frequently and at any time surfaces may have been contaminated. Pay extra attention to items which you regularly handle, such as utensils and fridge door handles.
  • Remember that gloves are not magic – if you touch anything unclean with a glove and then touch something else you have instantly cross contaminated. Gloves must be disposed of every time that they may have been contaminated. You must then wash your hands before putting on new gloves. Instead of using your hands to touch food, use tongs, spoons, forks, inverted plastic bags etc wherever possible.
  • Remove customer ‘help yourself’ items such as cutlery, salt and pepper, sauce bottles and drinks. Any items regularly touched must be regularly sanitised. Until the COVID-19 threat passes, don’t accept “keep cups” as you can’t be sure they’re not contaminated.
  • Discourage people from gathering closely around your business. For example, limit the numbers of people entering your shop at the one time, put tape on the floor to show people safe separation distances (minimum 1.5 M) and don’t put out chairs as it might encourage people to congregate.
  • If you are doing deliveries, keep your distance from customers. If possible, leave product on the front door step and text or call the customer. If it’s a food that needs to be kept at a certain temperature to remain safe to consume, such as meat products, try to ensure that it’s collected by the customer before you leave.

We continue to work in partnership with the NSW Food Authority. They have some great resources to help keep you and your customers safe.

Food businesses and COVID-19

We’re here to support you, so if you have any questions, please contact us on 02 6023 8111 or email info@alburycity.nsw.gov.au

Thank you for working with us to keep our community safe at this very challenging time.

Good food safety is the foundation of any food business. Local businesses that serve food to the public are regulated by AlburyCity and the NSW Food Authority.

A food handling business includes any business that sells or handles food in any form in a fixed mobile, permanent or temporary facility. Some food businesses such as butchers, seafood outlets (that prepare seafood) or kitchens which supply food to vulnerable populations (such as hospital patients and aged care residents) are required to be licensed by the NSW Food Authority. If you think your business might fall into one of these categories, first contact the NSW Food Authority on 1300 552 406.

For all other retail food businesses, which sell or handle food for sale, the following requirements must be complied with:

  • Ensure your business can operate legally in the proposed location and at the proposed times

    Complete the development application process or contact a member of our building and planning team to find out more.

  • Ensure trade wastewater requirements are met

    Trade wastewater is any liquid waste (and anything in it) discharged to the sewerage system from business premises - other than normal domestic sewage.

    Most fixed commercial food businesses require a 1000 litre grease trap as a minimum.

    Find out more about Trade wastewater

  • Register your food business

    You’ll need to complete and submit the following form:

    Application to register a food business

  • Arrange an inspection

    If your food business is based in the AlburyCity local government area, it will need to have a satisfactory inspection prior to handling any food for sale. To arrange an inspection contact 02 6023 8111 or email: info@alburycity.nsw.gov.au

  • Comply with the Australia New Zealand Food Standards Code at all times

    The NSW Food Act requires compliance with the Australia New Zealand Food Standards Code. Chapters 3.2.2 and 3.2.3 are used as the standards for food premises inspections (see requirement 4, above). All food business operators should be able to show they are fully compliant with 3.2.2 and 3.2.3 at all times.

    Failing to comply with the Act or the Code is a criminal offence.

    Access the Code

  • Food Safety Supervisor (FSS)

    The FSS requirement applies to retail businesses who process and sell food (prepare and serve) that is ready-to-eat, potentially hazardous (i.e. needs temperature control such as refrigeration below 5⁰C, bain marie/pie warmer above 60⁰C etc.) and not sold and served in the supplier's original package.

    Businesses requiring an FSS must keep a valid copy of their FSS certificate easily available on site. FSS certificates have an expiry date and must be renewed every five years.

    For detailed information please visit the NSW Food Authority.

Notify us of any changes

If your business closes, stops trading, moves, opens another business, sells to a new owner or changes its trading name please contact:

Environmental Health Officer
Phone: 02 6023 8111
Email: info@alburycity.nsw.gov.au

Contact us Online

Food safety training

I'M ALERT Food Safety* is an online food safety training program. The training, managed by Environmental Health Australia, can be accessed online anytime and includes sections reflecting the basic food safety principles as outlined in the Food Safety Standards (Eg. Temperature Control, Food Receipt, Food Storage, Hygiene of Food Handlers etc.)

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