Food safety by country: Australia

Australia has one set of food standards and nine sets of food law. FSANZ writes the . Each state and territory makes the Code law through its own Food Act and enforces it, usually with local councils.

FSANZ

Develops and manages the Code. It is not a food regulator and has no enforcement powers. It helps coordinate recalls and food incidents.

State and territory agencies

Enforce the Food Acts. Examples: the NSW Food Authority, Safe Food Victoria (state regulator from 1 July 2026), Queensland Health, and the Chief Health Officer in the ACT and the Northern Territory.

Local councils

Register or license most food service and retail businesses, and inspect them. Their officers are usually the people a kitchen meets.

Main law	What it does
Standard 3.1.1	Definitions: food business, food handler, premises, sell. Splits duties between the business and the handler.
Standard 3.2.1	: a written HACCP-based program, reviewed at least yearly, audited, with audit reports kept 4 years. Binds only when triggered (see below).
	Food safety practices: receipt, storage, , reheating, display, transport, health and hygiene, cleaning, , thermometers.
	Food safety management tools, in force since 8 December 2023: training, a , and records.
Standard 3.2.3	Food premises and equipment.
Standard 3.3.1	for food service to vulnerable people.
State and territory Food Acts	Make the Code law, set offences and penalties, and set who registers, who needs a program and who audits.
	The regulators' guide to the Chapter 3 standards. It is guidance, not law, and it is where the is explained.

Getting permission to operate

Find your state's routeAuthorisation is a state matter. The table below shows each one. Do this before you fit out.

Notify, register or get a licenceDo it before trading. Some jurisdictions set extra timing: the Northern Territory asks for an application in the 30 days before you start.

Work out your Standard 3.2.2A category processes unpackaged into food, as a caterer or food service. retails such food without making it. Category one needs all three tools, category two needs training and a supervisor.

Check whether you need a programLook at your state's list and at Standard 3.3.1. If you do, the program is written, audited and kept current.

Appoint your supervisorCheck the state rule on age, sites covered and notification.

Keep your records keeps records for nine set provisions for 3 months, or shows an officer on request that it complies.

The state differences are the part that catches multi-state businesses. Each row below is a summary, so read the Act itself for your business.

Where	Permission	Food safety program required beyond Standard 3.3.1	Food safety supervisor
New South Wales	Notify the enforcement agency. Food Authority licence for scheme businesses, such as meat, dairy, seafood, plant products, eggs and vulnerable persons.	Licensed scheme businesses keep audited programs.	Own scheme for retail and food service, including mobile catering. NSW under 5 years old, one site per supervisor. does not apply to licensed businesses.
Victoria	Register with the council by class, 1 to 4 (class 4 notifies). Safe Food Victoria licenses dairy, meat, poultry, seafood and new or emerging foods.	Class 1 and class 2 manufacturers: own program, assessed and audited yearly. Class 2 retail and food service: a program if doing listed processes, such as off-site catering or sous vide below 75 °C.	Class 1, most class 2, and class 3A. Regulator lists minimum competencies by sector, with no refresher period.
Queensland	Local government licence for licensable businesses, including manufacturing and retail of unpackaged food.	program for off-site catering, primary on-site catering, private hospitals, and businesses listed in the 2026 Regulation, such as aged care, childcare and delivered meals.	Every licensee, within 30 days of the licence. Notify the council.
Western Australia	Register with the local government.	In practice only through Standard 3.3.1.	.
South Australia	Notify the council.	Standard 3.2.1 where the council's priority classification calls for it.	.
Tasmania	Notify the council. Register where a Gazette notice requires it.	Through the Code. A compliant program follows Standard 3.2.1 or , in writing.	, for risk-classified businesses.
ACT	Register with the Chief Health Officer. Display the .	Through the Code. Program lodged with the Chief Health Officer, who sets audit frequency.	Own scheme: every registered business, within 30 days.
Northern Territory	Register with the Chief Health Officer. Display the notice, and carry a copy when serving food off site.	Through the Code. The Chief Health Officer sets audit frequency.	.

Who Standard 3.3.1 catches

Businesses that process or serve to six or more vulnerable people in a listed facility, such as hospitals, aged care and child care. States vary this: New South Wales takes child care out, Tasmania handles same-day childcare suppliers differently, and Queensland uses its own list. It also covers delivered meals organisations and kitchens whose main activity is supplying those facilities.

Chapter 3 stops at the border

Chapter 3 food safety standards apply only in Australia. A plan built on them does not transfer as it stands to New Zealand, Singapore or Malaysia.

A kitchen supplying another business

The answer can change by state. Queensland Health reads a kitchen supplying another food business that serves the food as not being off-site catering. Check the test in each state.

Penalties vary

Victoria: a Code breach up to 40,000 Australian dollars for an individual and 200,000 Australian dollars for a corporation. Western Australia: 50,000 Australian dollars and 250,000 Australian dollars. Most Acts include a due diligence defence.

Public scores are local

No national public grade. Scores on Doors in New South Wales is voluntary, is run through council inspections and has three rating levels. Other councils may run their own.