Food safety programs for caterers
This page provides general information on food safety programs for licensed food businesses that provide catering. The catering can be on-site at the principal food business premises, or off-site at another location.
Do I need a food safety program?
Under the Food Act 2006 (the Act), certain licensable food businesses in Queensland must have a food safety program accredited by their local council. There are significant penalties for not having an accredited food safety program.
The licensee of a food business must have an accredited food safety program if:
- the food business involves off-site catering
- the primary activity of the food business is on-site catering
- at the premises stated in the licence; or
- at part of the premises stated in the licence and they are catering to 200 or more people, 12 or more times per year.
Off-site catering
Off-site catering means your food business serves potentially hazardous food at a place other than the principal place of business. It does not include:
- delivering food under an arrangement with or on the order of a consumer, such as delivering pizzas from a takeaway pizza shop
- the sale of food from mobile premises or temporary premises, such as the sale of ice cream from a mobile ice cream van.
Examples of when a food safety program is required
- A spit-roast catering company partially prepares food at one place (their principal place of business), then finishes preparations and serves potentially hazardous food at another place (such as in a local park, on a beach, or in a hired hall).
- A charter boat company prepares food, including potentially hazardous foods such as chicken, cold meat and salads at a licensed fixed premises (their principal place of business). The charter boat company transports and then serves the food as a buffet for lunch (either on the boat or on land at a designated or random stop).
- A catering company prepares potentially hazardous food at a licensed premises (their principal place of business). The catering company transports and then serves the food in tents (not licensed temporary premises) located at various sites away from the licensed premises, such as with a film crew.
Examples of when a food safety program is not required
- A charter boat company purchases sandwiches with potentially hazardous fillings from a local café for clients to consume on the boat.
- A catering company prepares potentially hazardous food at a licensed mobile premises and serves the food in a tent immediately adjacent to the licensed mobile premises.
- A catering company prepares potentially hazardous food at a licensed fixed premises. The catering company transports and then serves the food at a licensed temporary premises.
On-site catering
On-site catering involves preparing and serving potentially hazardous food, to consumers at the food business premises, under an agreement where the food is:
- of a predetermined type (this may be product specific or include a particular type of food in an agreed menu)
- for a predetermined number of persons (this includes a group of people attending a particular event)
- served at a predetermined time (this may include a specific day or days and normally specify a time)
- for a predetermined cost (the cost is agreed prior to the preparation and service of the food).
On-site catering does not include:
- preparing and serving food at a restaurant, café or similar food business that involves the preparation and service of food on the order of a person for immediate consumption by the person
- preparing and displaying food for self service by consumers, such as a buffet at a restaurant.
Some examples of on-site catering are:
- Provision of a variety of hot, sit down meals, for between 30 and 40 people to be available between 12pm and 2:30pm Monday and Tuesday at a total cost of $700.
- Provision of a 3 course meal consisting of soup for entrée, an alternate drop main and cake for dessert for 90 people commencing at 6:30pm Saturday at a cost of $59 per head.
- Provision of a selection of seasonal salads, cold meats and bread rolls for 100 people at 1pm Thursday at a cost of $27 a head.
A food safety program is required when the primary activity of your food business is on-site catering at part of the premises stated in the licence and is undertaken:
- for 200 or more people
- on 12 or more occasions; and
- in any 12 month period.
This does not apply for businesses that have an extra room they use for overflow seating when the main dining area is full or if they have a room they use to host conferences, where they do not serve food as part of the conference.
Examples of when a food safety program is required
- A function hall prepares and serves potentially hazardous food for functions including conferences, weddings, birthday parties and reunions where food is ordered for an agreed cost prior to the function for a specific number of people to be served at a set time.
- A function centre prepares and serves potentially hazardous food, predominantly for wedding receptions, but also has a small restaurant where prospective patrons can dine or return for an anniversary dinner. The primary activity is catering for functions.
- A restaurant in a hotel has an additional dining room with extra seating. The room is used primarily for catered functions separate to the remainder of the business. Catering is provided on average to 250-300 people each fortnight.
Examples of when a food safety program is not required
- A restaurant occasionally caters for groups. Catering is not the primary activity of the food business.
- A restaurant occasionally divides its seating area and provides catering in one half (part of the premises). Catering in part of the premises is provided for a maximum of 100 people every two months (on average).
- A café has an additional room with extra seating. The room is used primarily for overflow seating from the main dining area.
- A club hosts conferences monthly in their upstairs dining area for 250 people. Serving food is not a focus of the conference; however attendees may order food from an a la carte menu.
Resources
The following template can be used to develop a food safety program for caterers:
More information
Contact your local council if would like more information about whether your food business needs a food safety program.
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