Food Safety

The safety of food and drinks sold in Benalla Rural City is a top priority. If you are operating a food or drink business, you must follow strict food safety regulations under the Food Act 1984.

Food Premises Classification

All food premises, including temporary stalls, are classified into four classes based on risk levels:

• Class 1: High-risk services such as hospitals and aged care facilities.
• Class 2: Premises handling unpackaged high-risk food, such as restaurants, cafes and parts of supermarkets doing high risk food handling such as delicatessens.
• Class 3: Businesses dealing with low-risk unpackaged or high-risk pre-packaged food, such as supermarkets doing low risk food handling and distributors repackaging food.
• Class 3A: is a new classification for traditional home based food production of sauces and jams of a slightly higher risk than class 3.
• Class 4: Low-risk activities like selling shelf-stable foods, sausage sizzles (with certain exclusions) or wine tastings.

Each class has specific requirements. Class 1 and Class 2 premises require a Food Safety Program and must nominate a Food Safety Supervisor. Class 3 premises need to maintain minimum records, while Class 4 premises only need to notify the Council. All staff handling food should complete the free online “dofoodsafely” food handler training and the Food Safety Supervisor will need to repeat their training within the next 3 years and then again every 5 years.

Reporting Food Complaints

Keep the food item, any foreign objects, and original packaging where applicable. Perishable items should be stored at or below 5°C. A receipt can also assist in the investigation. Then contact Council’s Public Health team on 03 5760 2600 who will liaise re next steps. 

Food Poisoning

If you suspect food poisoning from a local food business, contact Council immediately on 03 5760 2600. It’s crucial to seek medical attention for severe illnesses and retain leftovers in their original packaging for investigation.

Reports of food-borne illness are taken seriously, with thorough investigations including interviews, sample analysis, and inspections of implicated businesses.