Information for Food Premises
All food businesses are required to notify Council of their activities under the Food Act 2001.
Notifications can be submitted by completing a Food Business Notification Form. Completed forms can be returned to Council, or to the Department of Health via email firstname.lastname@example.org or by post to:
The Food Policy and Programs Branch
PO Box 6, Rundle Mall, SA 5000
Once the details have been received and processed by SA Health an acknowledgement letter will be sent.
Skills and Knowledge
The proprietors of food businesses are responsible for ensuring that staff who handle food or who supervise this work have skills and knowledge in food safety and food hygiene matters commensurate to their duties.
Formal training is not required. Other ways to meet this requirement include in-house training, reading information, watching food safety videos.
The following food safety videos are available for loan at the Mount Barker community library
Bug Busters - Food Safety Awareness For Food Businesses - Department of Human Services (South Australia) 2003
Bug Busters - Food Safety Awareness For Community Groups - Department of Human Services (South Australia) 2003
Looking After Our Kids - Commonwealth Department of Health and Ageing 2002
A list of accredited training providers is available on the Department of Health web site http://www.health.sa.gov.au/pehs/Food/food-training.htm
Further information on the skills and knowledge requirement can be obtained from the Department of Health web site http://www.health.sa.gov.au/pehs/Food/food-handlers.htm
The Food Standards Australia New Zealand document 'Food Safety: Skills & knowledge for food businesses' can be viewed at http://www.foodstandards.gov.au/publications/Pages/foodsafetyskillsandk5794.aspx. This document provides guidence for food businesses on the skills and knowledge requirements of the Food Safety Standards.
Free Online Food Safety Training
Council takes food hygiene within our district very seriously. All food businesses have obligations and the Mount Barker District Council is assisting them to meet these obligations by providing free access to this exciting new training tool.
There is a high demand for training within the food sector. This training will assist food handlers in developing the required skills and knowledge to ensure food is handled in a safe and hygienic manner. The program is also suitable to individuals wanting to improve their employment prospects in a food handling environment, or for those interested in adding to their general food handling knowledge.
The program is easy to follow, includes an entertaining presentation as well as interactive quizzes. A training acknowledgement form can be printed upon completion and be kept as part of an individual’s resume or for business records.
NB: This information package has been developed by qualified and experienced Environmental Health professionals and is equivalent in scope to a two-day consultant delivered course.
For more detailed information about the course please download the flyer Food Safety Online Training Flyer(1441 kb)
To access the course go to: www.mountbarker.imalert.com.au
There are specific requirements for keeping potentially hazardous food at specified temperatures, for cooling and reheating foods and for the provision of an accurate probe type thermometer wherever potentially hazardous foods are handled.
The Food Standards Australia New Zealand doccument 'Food Safety: Temperature control of potentially hazardous foods' can be view at http://www.foodstandards.gov.au/publications/Pages/foodsafetytemperatur5795.aspx. This document provides guidence on the temperature control requirements of the Food Safety Standards.
Food Business Responsibilities
Food business responsibilities include the provision of hand washing facilities, ensuring staff who are suffering from, having symptoms of, or are a carrier of a food-borne illness do not handle food.
Food Handler Responsibilities
Food handler responsibilities include using the hand washing facilities provided, advising a supervisor if they are suffering from, having symptoms of, or are a carrier of a food-borne illness.
Food Recall Systems
Wholesale suppliers, manufacturers and importers of food must have a documented food recall system in place to retrieve food from the market place if that food is found to be unsafe or unsuitable.
To assist small businesses the Department of Health has prepared a Food Industry Bulletin on the preparation of a Food Recall Plan. This can be viewed at http://www.health.sa.gov.au/pehs/Food/food-industry-bulletin-3-03.pdf
Also available is the booklet 'Food Industry Recall Protocol: A Guide To Writing A Food Recall Plan And Conducting A Food Recall' which can be viewed at the Food Standards Australia New Zealand web site http://www.foodstandards.gov.au/industry/foodrecalls/firp/Pages/default.aspx
The Department of Health
Councils now have the option to impose fees for the inspection of food premises and transport vehicles.
Councils fees and charges schedule lists the food business inspection fees.
The penalties under the Food Act 2001 are significantly higher than the penalties under the 'old' Food Act 1985.