Food & Beverage business

 

Food business application & approval

Most food businesses are required to be registered under the Food Act 2008. Penalties apply for food businesses operating without registration.

It is recommended you speak to an Environmental Health Officer about your business idea before submitting your application, so they can provide guidance on meeting the Food Safety Standards.

The application and approval process is outlined below.

NOTE: If you are hiring Perth Kitchen Hire, please complete Food Business Notification / Registration Form - Kitchen Hire below.

  1. Submit a notification / registration form (see below links) to [email protected] with required supporting documents below in one package.
    • Menu
    • ASIC/ABN registration certificate
    • Floor plans
    • Food Safety Supervisor certificate to meet compliance with Food Safety Standard 3.2.2A if required (see further details under the 'Food Safety Standard 3.2.2A' heading below)
    • Food safety training certificates from your food handling staff (see further details under the 'Free Food Handler Training' heading below)
  2. Once your application is vetted and accepted, it is allocated to an Environmental Health Officer (EHO) who will review the documentation and plans if applicable for compliance with the Food Safety Standards (this is a desktop assessment). You will also be sent an invoice for the application fee from the Health Support Officer.
  3. If you are completing a fit-out of a new premises (including food vehicles), or undertaking modifications to an existing premises, the EHO will issue a conditional approval which allows the premises to be constructed as per the submitted plans. If you are buying a business and making no changes then proceed to step 4.
  4. You contact us when it is completed and ready for an inspection. The premises needs to be set up as if you are ready to open.
  5. If all requirements are met (including payment), then a Food Act registration certificate is issued to you.

For more specific information relating to food businesses, check-out our Frequently Asked Questions below!

Application forms 

Food Business Notification / Registration Form

Food Business Notification / Registration Form - Kitchen Hire

Settlement Enquiry / Premises Condition Report Request

Application for Food Business Alterations / Shop Fit-Out

Guidelines & Fact Sheets

City of Vincent Food Business Guideline

Temporary and Mobile Food Premises Guideline

Fact Sheet - Shelf life and challenge testing of food products

Fact Sheet - Pest control for food businesses

Food safety standard 3.2.2A 

Food Safety Standard 3.2.2A was introduced on 8 December 2023 to reduce foodborne illness by ensuring food is handled safely by food handlers with adequate skills, knowledge and supervision. Poor food handling can cause outbreaks of foodborne illnesses, which can result in avoidable hospitalisations, loss of revenue and reputational damage to food businesses.

You can find an overview of the standard on the Department of Health website: Food safety management tools for food businesses

Food business categories

Food businesses that handle unpackaged, potentially hazardous and ready-to-eat foods are required to comply with the Standard. Your business will be allocated a category depending on its activities.

  • Category one examples - Restaurants, cafes, bakeries, fast food outlets, mobile food vans, hospitals and aged care, childcare centres and school canteens.
  • Category two examples - Delis, some supermarkets, some service stations, seafood retailer, some market stalls, some convenience stores and some butchers.

What is required?

Some food businesses will be required to implement 'food safety management tools'. These tools include:

  1. Appoint a suitably qualified Food Safety Supervisor that will always be reasonably available when the business is open
    • You will need to appoint a food safety supervisor for your business. This is someone within your business who needs to be trained and certified under the new standard, and reasonably available to advise and supervise the food handlers. This may mean that you need to appoint another person, when the FSS is on leave. 
    • Refer to the WA Department of Health website for a list of registered training organisations: Food safety supervisor training course
  2. Food handling staff must complete a food safety training course
    • Your food handlers will need to show they have had food safety training. The City provides free FoodSafe® Online training to our local businesses. Enter code: FSVINCE353 to access the training. 
  3. You must show that your food is safe
    • Generally, this can be achieved by keeping records of important food safety controls, activities and processes such as:
      • temperature control of food during receipt
      • temperature control of food during storage
      • using a pathogen reduction step (e.g. adequate cooking temperatures or pH) during food processing
      • minimising the time potentially hazardous food is out of temperature control during processing
      • cooling food within the specified timeframe
      • rapidly reheating food that is going to be hot held
      • temperature control of food during display
      • temperature control of food during transport
      • cleaning and sanitising of food contact surfaces and equipment
    • Record keeping templates can be downloaded from the FSANZ Safe Food Australia guide to the Food Safety Standards – Refer to Appendix 8: record template examples which can be altered to suit your business, or you can create your own.
    • Local government authorised officers can request to view your records during assessments. It is important to keep records accessible at the premises so that you can provide them when requested. Records must be kept for a minimum of 3 months.

Food Safety Management Tool Infographic


If you have any questions, contact the Health Services Team on 9273 6000 or [email protected]

Free food handler trainingDescription of image

The City, in conjunction with Environmental Health Australia (EHA), is offering our registered businesses and community group’s FREE access to the FoodSafe® online food handler training course. This self-paced program will assist food handlers in developing the skills and knowledge required to ensure food is handled in a safe and hygienic way. A certificate is available upon successful course completion.Click the following link and enter the code:

FoodSafe®
Code to enter: FSVINCE353

For any technical issues, please contact Environmental Health Australia (WA) directly.

Course Preview

Mobile vendors - Food stalls, vehicles, trailers, carts

To apply to trade at an approved event within the City of Vincent, you will need to apply for a Food Stallholder / Van Permit. You can apply for either a one-off event specific permit, or an annual permit that allows you to trade at any approved event in the City per financial year.

NOTE: For information on applying to register a food vehicle, trailer or food stall under the Food Act, please click the dropdown link in the Frequently Asked Questions below. 

One-off and Annual Food Stallholder / Van Permit Application form

Temporary and Mobile Food Premises Guideline

Outdoor eating area permits

An outdoor eating area (OEA) is a part of a public place (i.e. Council property not private land) adjacent to a food business where furniture is provided for consumption of food or drink by customers. Food businesses can extend the outdoor eating area in front of an adjacent tenanted or vacant business, permission from the owner of that property has been granted. 

To obtain a permit, you can apply through our online portal below. However, the following is required: 

  • Public liability insurance with a minimum of $20 million coverage that specifically includes using the footpath for this type of activity (you need to upload your Certificate of Currency)
  • The OEA must be located either within the frontage or kerbside zone of the footpath (see Figure 1 below). 
  • Where the speed limit of the adjacent road is 60km/hr or more, the business is on Charles Street and/or you are located within 10 metres of a corner, only a frontage zone will be permitted (i.e. furniture is not permitted adjacent to the roadside for safety reasons)
  • A minimum 1500mm continuous clear pathway for pedestrians must be provided. The OEA must not impede pedestrian access
  • All items in the OEA (e.g. tables, chairs, pot plants etc) must be removed from the footpath at close of business each day
  • The OEA must not obstruct the visibility or clear sight lines of any person at an intersection of thoroughfares

'image description'

If your OEA meets the above requirements, you can apply for a permit below.

Apply

Liquor licenses

Liquor licenses are issued by the Department of Local Government, Sport and Cultural Industries (Liquor Licensing Directorate). The Department usually will ask for comment from both the City of Vincent and WA Police on new liquor applications, changes to existing liquor licenses or if an occasional liquor license is applied for. 

Section 39 Certificates

For the granting or removal of a license, the altering or redefinition of a venue, an application for an alfresco area or applications for 'liquor without a meal' permits, the Department will usually request you to submit a Certificate of Local Government Authority under section 39 of the Liquor Control Act 1988 (commonly referred to as a section 39 certificate). This assesses compliance with the:

  • Health (Miscellaneous Provisions) Act 1911
  • Food Act 2008
  • Building Act 2011
  • Local Government Act 1995
  • or any written law applying to the sewerage or drainage of those premises.

An application for a section 39 certificate can be downloaded below:

Section 39 Certificate Application

Your application will be allocated to an Environmental Health Officer and Building Surveyor for assessment. An inspection of the premises will be required to assess health compliance. Please note that the premises fit-out must be completed in full for an inspection to be undertaken.  

All requirements must be satisfied before a section 39 certificate can be issued.

Section 40 Certificates

The Department may also request a section 40 certificate be submitted to determine compliance with any planning laws and schemes. 

Section 40 Certificate Application

More information

Please visit the Department of Local Government, Sport and Cultural Industries (Liquor Licensing Directorate) website below.

DLGSC - Liquor licensing

Frequently Asked Questions

Starting a new food business? Check out our guideline!

The below guideline steps out the approval process, outlines the requirements for construction of a food business and helps connect you with the people and teams you need to talk to.

Please review these guidelines first and if you have any questions about your business you are welcome to contact the City's Health Services team at 9273 6000 to discuss the business proposal over the phone or arrange an in-person meeting at our office. We are here to help you get it right from the start!

We are also able to provide general written advice to make sure you are on the right track. Please send an email to [email protected] with a brief business proposal, the address and any questions.

City of Vincent Food Business Guideline

What are the requirements to operate a food business?

The Food Act 2008 specifies the notification and registration requirements, definitions of a food business and what is considered food for sale, amongst other things. It is the principle legislation governing food businesses in WA. Most food business are required to be registered with the City, however there are some exemptions as listed below:

  • The food business is conducted to raise money solely for purposes that are of a charitable or community nature and any food handled is not potentially hazardous food or after being appropriately cooked, is provided by the food business for immediate consumption (e.g. sausage sizzles).
  • If the food business consists solely of selling food that is not potentially hazardous food and that cannot be handled because the food is contained in a closed package (e.g. newsagents or chemists selling packaged confectionery).
  • If the food business consists solely of providing complimentary drinks in conjunction with another business conducted at those premises that is not a food business (e.g. hairdressers); or
  • If the food business is a registered establishment (for the purpose of section 109 of the Food Act - these are managed by the WA Department of Health).

The business and premises will need to comply with the Food Standards Code (as adopted by the Food Act 2008) in relation to the standard of food products sold (Chapters 1 and 2) and the Food Safety Standards (Chapter 3). For an explanatory guide to Food Safety Standards (Chapter 3), please refer to Safe Food Australia.

The City's Food Business Guideline is a good start to gathering the information you will need to ensure the premises and business complies. If you require any clarification, please contact an EHO on 9273 6533 to discuss further.

Food Standards Code

Food Safety Standards (Chapter 3)

Safe Food Australia

City of Vincent Food Business Guideline

What applications and information do I need to submit?

Please ensure you follow the new business approval process to ensure you have the relevant planning and building approvals as the first step. For more information visit:

Starting a new business

First, read the above dropdown titled 'What are the requirements to operate a food business?' so you can familiarise yourself with the legislative requirements.

In order for the business to be registered under the Food Act 2008, you will need to submit either a Food Business Notification / Registration Form or a Food Business Notification / Registration Form - Kitchen Hire*. See the Forms dropdown menu below to download the relevant application form.

*If you are hiring a commercial kitchen from Perth Kitchen Hire or are subleasing from an existing registered food business you will need to complete this form as it has additional information that we require in order to assess your application. 

You will also need to provide information such as:

  • Scaled floor plans and sectional elevation plans showing the position of all fixtures and equipment including*:
    • information on all wall, floor and ceiling finishes
    • an indication of hot and cold water supply and wastewater services
    • location and details of toilet facilities
    • mechanical exhaust ventilation and grease traps (where applicable)
    • information on bin storage enclosures and wash down facilities
  • Sample menu.
  • Copy of ABN or ASIC registration.
  • Food safety training, qualifications or relevant experience.
  • If you are undertaking any other activity in relation to the food business outside of the City, you will need to provide approval/confirmation from the other relevant local governments.
  • For manufacturers, see the dropdown titled 'I want to manufacture food for sale. What do I need to do?' for specific information you'll need to provide.
  • You may be requested to provide additional information on your processes e.g. cooling and reheating method, to comply with the Food Standards Code.

If you are making any products that contain allergens, please also read the allergens dropdown below for more information on what is required. Free online allergen training is also available.

Your food business will be assessed on it's whole operation from receipt of food from your suppliers; preparation, storage and packaging; transport (if applicable) and through to sale to your customers, whether that occurs wholly within the City, or across another local government area.

It's important that you have documented processes for each step to assist the Environmental Health Officer who is assessing your application.

For general information of food businesses please also visit the following websites:

I want to hire or sublease an existing commercial kitchen. What do I need to do?

First, read the above dropdown titled 'What are the requirements to operate a food business?' so you can familiarise yourself with the legislative requirements.

In order for the business to be registered under the Food Act 2008, you will need to submit a Food Business Notification / Registration Form - Kitchen Hire. See the Forms dropdown menu to download the form.

You will also need to provide information such as:

  • Sample menu.
  • Copy of ABN or ASIC registration.
  • Food safety training, qualifications or relevant experience.
  • If you are undertaking any other activity in relation to the food business outside of the City, you will need to provide approval/confirmation from the other relevant local governments for example storage of food or equipment.
  • If you are preparing food in the kitchen and operating a food stall you'll need to provide a stall layout plan and photos of the stall set-up in your backyard or other premises with all equipment (where possible).
  • For manufacturers, see the dropdown titled 'I want to manufacture food for sale. What do I need to do?' for specific information you'll need to provide.
  • You may be requested to provide additional information on your processes e.g. cooling and reheating method, to comply with the Food Standards Code.

Your food business will be assessed on it's whole operation from receipt of food from your suppliers; preparation, storage and packaging; transport (if applicable) and through to sale to your customers, whether that occurs wholly within the City, or across another local government area.

It's important that you have documented processes for each step to assist the Environmental Health Officer who is assessing your application.

If you are making any products that contain allergens, please also read the dropdown menu on allergens below for more information on what is required. Free online allergen training is also available.

You must be aware that by using a shared kitchen, there may be additional food safety risks associated with sharing fixtures, fittings, equipment and cold and dry storage facilities at the premises. As the proprietor of a food business using a shared kitchen you will need to implement measures, so far as practicable, to mitigate these risks. These risks include, but are not limited to:

  • cleaning and sanitising of workstations pre and post use
  • allergen cross contamination
  • protecting food from contamination (processing, storage and transport)

I want to operate a food vehicle/trailer or food stall. What do I need to do?

There are two approval requirements that apply to food vehicles, trailers and stalls:

1. Registration of the food vehicle, trailer or stall 

Food vehicles & trailers: Registration of a vehicle or trailer is usually at the address of where it will be garaged when not in use. This depends though on the complexity of food prepared and where it is prepared as it's a risk-based approach and assessed on a case-by-case basis.

A food vehicle can be considered as a premises, if it wholly complies with the Food Standards Code, in that all food preparation and operations (such as storage of food, water supply etc) can be completed safely inside the vehicle/trailer.

Some trailers require a food stall to be set-up adjacent at events, and therefore food preparation cannot wholly be completed inside the trailer. Instead, food preparation must be undertaken in an approved commercial kitchen. There are several commercial kitchens for hire around Perth that can be booked for event food preparation purposes. In this case, it is the commercial kitchen address which will be registered; however, the trailer/s must be brought into the City's offices to be inspected. Alternatively, the trailer maybe garaged at a home address outside of the City of Vincent, and therefore you must notify the relevant local government. We will liaise with the other local government in these cases so the whole operation of your business can be assessed.

Food stalls: These are not considered a premises, and therefore food preparation must be undertaken in an approved commercial kitchen (unless they are low risk food products which can be prepared at home). The commercial kitchen address will be the location of your registered business address in this case. Notification to the local government where you are storing your food stall equipment is required. A photo of the set-up of a food stall is required to be submitted with your registration application. 

Registration application: If you need to register your food vehicle, trailer or stall with the City, then first read the 'What applications and information do I need to submit?' section above for the general registration application information. 

Food preparation prior to an event: Where food preparation prior to the event is undertaken in the City, you will need to provide additional information attached to your registration application such as:

  • Confirmation from the relevant local government that you have notified them where you will be garaging your food van or storing food stall equipment if this is outside the City.
  • Approval from the relevant local government if any other food preparation or storage of food is taking place outside the City (for example if you prepare the food at a premises within the City, then store the food in a freezer/fridge at your home outside of the City, prior to transport to an event/market).
  • A detailed layout plan of the food vehicle/tralier/stall for assessment.

2. Permit to trade

If you wish to trade within the City, you will need to apply for a permit after you have received your Certificate of Registration (either from the City or another local government). To trade at an approved event within the City (you will need to check with the event organiser first), please download the application form below:

Food Stallholder / Van Permit Application

For further information on the requirements please see the below guide:

City of Vincent Temporary and Mobile Food Premises Guideline

I want to manufacture food for sale. What do I need to do? 

First, read the 'What applications and information do I need to submit?' dropdown section above for the general registration application information. You will also be required to submit information for each product to be produced such as:

  • Full ingredient list.
  • Recipe/method including time and temperature controls (Note: Manufacturing secrets and confidential processes are protected from disclosure under Section 142 of the Food Act 2008).
  • Labelling including nutrition information panels.
  • Evidence of shelf life testing from a NATA accredited laboratory.
  • Food recall plan.
  • You may be requested to provide additional information on your processes e.g. cooling and reheating method, to comply with the Food Standards Code. 

For more information on assessment of food manufacturers please visit the WA Department of Health website.

If you require information on labelling and nutrition information panels please refer to the FSANZ website which contains a series of User Guides. There is also a nutrition information panel calculator on the FSANZ website.

If you are making any products that contain allergens, please also read the allergens dropdown below for more information on what is required. Free online allergen training is also available.

I am going to be using my residential kitchen. Are there any special restrictions?

First, read the 'What applications and information do I need to submit?' dropdown section above for the general registration application information. In most cases the design and construction of food premises based in a residential setting would only be appropriate for low-risk food manufacturing activities, such as:

  • jams and marmalades
  • flour based products (such as biscuits, scones, buns, shortbread)
  • nougats
  • fudges
  • meringues
  • turkish delights
  • pickled onions
  • chutneys, relishes and sauces (that are heat treated by boiling or cooking)
  • herb vinegars (with a pH of less than 4.5)
  • dry curry powder mixes and all other spices and mixes (if ingredients are purchased from an approved food business)
  • cakes (which do not contain potentially hazardous foods such as cream, or do not require refrigeration, or do not require further food preparation activities such as cake decorating)
  • repacking of bulk packaged low risk confectionary products

The above examples will still be subject to assessment by an EHO to determine the risk that may be associated with individual recipes. 

If you are making any products that contain allergens, please also read the allergens dropdown below for more information on what is required. Free online allergen training is also available. 

What about allergens - Are there any legal requirements and is there free training available?

Allergen management is becoming increasingly important with more children and adults developing food-borne allergies each year. The Food Standards Code requires declaration of certain allergens such as peanuts, milk, eggs on all food products.

It is also the responsibility of the food business to sell safe and suitable food under the Food Act 2008. For businesses such as cafe's and restaurants, this means ensuring staff have the appropriate skills and knowledge, and awareness of ingredients used in foods on the menu. If a customer asks if there is a particular allergen in a menu item, the staff member must be able to provide accurate advice.  

For more information on allergens, refer to the Food Standards Code User Guide Warning and Advisory Statements and Declarations and the FSANZ allergen labelling website.

Allergen & Anaphylaxis Australia have developed free online training for the food service industry on allergens. Visit the food allergy training website below for more information. 

Free online allergen training

I am purchasing an existing food business. Is there anything I need to do?

It is highly recommended that you request an inspection by an Environmental Health Officer through your Settlement Agent to ascertain the structural status and compliance of the existing fit-out prior to settlement. Please note that the City will require sufficient time to arrange an inspection.

Details of the compliance issues will be sent to the settlement agent and it is up to you whether you ask the seller to correct these issues prior to settlement. If the premises is transferred in a non-compliant state, then you will take on the responsibility for bringing the premises up to standard. 

To apply for a settlement enquiry inspection please submit the Settlement Enquiry/Health Work Order form to [email protected]. You will also need to pay the fee as specified on the form. 

If you will be making any changes to the existing structure of the property or nature of the business will need approval to do so. Speak to an Environmental Health Officer to find out what may be required. You can also refer to the Starting a new business page which covers all City requirements including planning and building approvals. 

Starting a new business

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