Class 1 food premises are those that predominately handle potentially hazardous food that is served to vulnerable groups, such as in:
Class 2 food premises are those whose main activity is handling unpackaged, potentially hazardous foods which need correct temperature control during the food handling process, including cooking and storage, to keep them safe.
Class 3 food premises are those whose main activities involve the sale of foods not commonly associated with food poisoning. This includes the supply or handling of unpackaged low risk foods, or sale of pre-packaged potentially hazardous foods which simply need refrigeration to keep them safe.
Premises expected to fall into Class 3 include:
Class 4 food premises are those whose food handling activities pose low risk to public health. They include premises that only undertake the following:
the sale of shelf stable pre-packaged confectionery at newsagents, pharmacies and video stores
sale of uncut fruit and vegetables at farmers markets or by greengrocers (whether retail or wholesale)
shops and stalls with packaged cakes (excluding cream cakes), bottled jams or honey
sessional kindergartens serving low risk food including cut fruit, and
simple sausage sizzles at stalls, where the sausages are cooked and served immediately. This means sausages, sauce, onions and bread. (This does not include hamburgers or other high risk foods).
If you are unsure of the classification that your business would fall into you can use the classification information on the Victoria Health website or contact us.