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 place of the food business, 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 government. There are significant penalties for not having an accredited food safety program if it is required under the Act.
IN addition to our other prescribed food businesses, the licensee of a food business must have an accredited food safety program if:
- the food business involves off-site catering; or
- 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 (e.g. a function room used for on-site catering and situated on the premises of a large hotel), to 200 or more people on 12 or more occasions within a 12 month period.
Off-site catering
Off-site catering means a licensed food business that 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.
What is the difference between an off-site caterer serving potentially hazardous food at an outdoor event and a licensed food business operating from a temporary premises?
A food business operating from a temporary premises is generally a small operation such as a market food stall or a hot dog stand, where only minimal food handling occurs, most of which is carried out on-site.
Off-site catering is generally a large-scale operation, where food is prepared at a fixed premises (the principal place of business), transported to a different location (either fixed or temporary premises), and served by the catering business. For example, an outdoor wedding reception. These businesses are considered high-risk, because food is prepared and served at different locations. The time delay between serving the food and the potential for temperature abuse increases the food safety risks associated with these businesses. As a result, they require a higher level of food safety controls.
Examples of when a food safety program is required
- A spit-roast catering company partially prepares potentially hazardous food at one place (their principal place of business), then finishes preparations and serves the food at another place (such as a local park, a beach, or a hired hall).
- A charter boat company with a food business licence prepares food, including potentially hazardous foods such as chicken, deli meats and salads at a 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 licensed food business prepares potentially hazardous food at a fixed premises (their principal place of business). The business transports and then serves the food in tents 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.
*Off-site catering does not include the sale of food from a mobile premises. - A food business prepares potentially hazardous food at a licensed mobile premises and serves the food in a tent immediately adjacent to the licensed mobile premises.
*Off-site catering does not include the sale of food from a temporary premises. - A food business prepares potentially hazardous food at a licensed fixed premises. The business then transports the food to another food business who serves it to consumers.
* The food business is not involved in the service of food.
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 on 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.
Examples of on-site catering include:
- 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 $80 per head.
- Provision of a selection of seasonal salads, cold meats and bread rolls for 100 people at 1pm Thursday at a cost of $30 per head.
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.
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 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 à la carte menu.
- A restaurant occasionally divides its seating area and provides catering in one half (i.e. part of the premises). Catering in part of the premises is provided for a maximum of 100 people every two months (on average).
A food safety program is not required for an on-site caterer that operates at part of the premises stated in the licence, if the catering is undertaken less than 12 times within a 12 month period and for less than 200 people on each occasion.
Resources
The following template can be used by caterers to assist in developing a food safety program:
More information
Contact your local government if would like more information about whether your food business needs a food safety program.
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