Georges River Council officers inspect food businesses every financial year without warning.

• Category One (high-risk) and Category Two (medium-risk) food businesses are inspected at least once every financial year.

• Inspections are also carried out if a food complaint is received.
   

Category One – High Risk Food Businesses

These businesses prepare potentially hazardous food and serve ready-to-eat food that must be kept at the right temperature. They must have:

• A qualified Food Safety Supervisor.

• Trained food handlers who understand food safety and hygiene, and can show they have the right skills and knowledge.

• Proof that food is safe, such as keeping proper records.

Category Two – Medium-Risk Food Businesses

These businesses sell unpackaged, potentially hazardous, ready-to-eat food that they did not make themselves. They must have:

• A qualified Food Safety Supervisor.

• Trained food handlers who understand food safety and hygiene, and can show they have the right skills and knowledge.

Not sure which category your business is in? Take this Food Safety Tools - Quiz.

What Officers Look For

During an inspection, authorised officers check that your business:

• Follows safe food handling rules.

• Meet food laws and the Food Standards Code:

  • Standard 3.2.2 – Food safety practices and general requirements.

  • Standards 3.2.3 – Food premises and equipment.

  • Standard 3.2.2A – Food Safety Management Tool (for Category One businesses).

• Has a trained Food Safety Supervisor with a valid certificate displayed on site.

How to Prepare for an Inspection

The food law can be overwhelming, and there’s a lot to remember. We’ve provided helpful information and tips to help you comply with the food law.

You can also use the same Food Premises Assessment Report that officers use to check your own compliance. This will help you see if your business meets the required standards.