CLASS 2
Potentially hazardous food
Many activities involving unpackaged potentially hazardous food fall here; exceptions apply.
FOOD SAFETY & COUNCIL REQUIREMENTS
Food safety requirements
in Victoria
Use this as a starting point for your conversation with council. Requirements depend on your food, processes, premises and customers.
Your council makes the assessment
Micro Kitchen provides general information. We cannot approve a kitchen, issue food registration or determine your official food classification.
Food premises classifications
The four classes below are common starting points for this model, not the complete classification system. Class 1 can apply to certain activities serving vulnerable people. Refer to the full state guidance.
Safe Food Victoria: premises classificationsCLASS 3A
Specific food activities
Includes certain hot-fill processes in home-based or temporary premises.
CLASS 3
Lower-risk activities
Includes handling unpackaged low-risk food and some packaged-food activities.
CLASS 4
Low-risk activities
Includes selling pre-packaged low-risk food and whole fruit or vegetables.
Registration or notification?
For Victorian council-regulated premises, Classes 1, 2, 3A and 3 require registration; Class 4 requires notification. Confirm the process and any specialist licensing requirements for your activities before trading.
Safe Food Victoria: council registration and notificationStarting elsewhere in Victoria?
These resources apply across Victoria. Use the official council finder’s address search, map or list to locate your council, then speak with its environmental health and planning teams. Fees, forms and premises decisions are local.
Find your Victorian council: address search, map and listOur pilot planning starts in Darebin. Enquiries from other areas are welcome; delivery locations and participation arrangements are still being developed.
Training and food safety systems
Food safety supervisor, food-handler training, food safety program and recordkeeping requirements depend on the activities involved. Standard 3.2.2A adds management tools for relevant food service, catering and retail businesses. Its category one/two system is distinct from Victorian food premises classes.
FSANZ: food safety management toolsWhich food safety training might I need? →
A home kitchen still needs safe practices
Think about handwashing, cleaning, storage, contamination risks and separation from household activities. Discuss the suitability of the premises with council, including any pets or shared kitchen use.
FSANZ: home-based food businessesAllergens and labels
Understand your ingredients and cross-contact risks. Where a label is required, use the applicable declarations and format. Required allergen information also needs to be available for food without a label. Check the current rules before printing packaging or making allergen-free claims.
FSANZ: allergen labellingDelivery and neighbourhood impact
Plan safe transport as well as the effect of vehicle movements, collection, waste and storage. Delivery-first does not itself establish planning compliance.
Business Victoria: home-based business requirementsFood recalls and incident preparation
Know your suppliers and how to identify affected products. Manufacturers, wholesalers and importers have written food recall plan requirements. Use FSANZ’s guidance to understand your responsibilities and contacts.
FSANZ: food recall requirementsGeneral guidance, not a premises assessment · Reviewed 14 October 2026