Start with your food and process
Make a short menu. For each product, note how it will be prepared, packed, stored and transported. Include anything that happens after cooking, such as adding fillings or toppings. Bring questions, rather than choosing your own food class from a product name.
Describe your premises
Explain that you want to operate from home. Have a simple outline of the kitchen, storage and intended work areas ready. Ask whether a premises discussion or assessment should happen before you spend money on equipment.
Take these questions with you
- Which food premises classification applies to these activities?
- Do I need registration or notification, and what is the process?
- What information or plans should I provide?
- Which training, supervisor and food safety records are required?
- Are there planning requirements for this address and operation?
- How should I check my proposed delivery or collection arrangements?
- What inspections, fees or renewals should I allow for?
- Who should I contact if my menu or processes change?
Keep a record of the next steps
Write down who you spoke to, the documents they requested and any follow-up actions. If you are unsure about advice, ask the council to clarify it before you commit to works or begin selling.
A conversation is not itself an approval to trade. Complete the requirements that apply to your business.
Where to start
Contact the council responsible for your premises, wherever you are in Victoria. Use the statewide council finder, then ask the environmental health and planning teams about your proposal.
Keep building your plan
Our Phase One pathway connects the council conversation with business preparation. For a short overview of the regulatory topics, visit food safety guidance.
