Food safety

• Cleaning and maintenance (PDF - 182kb)
• Cleaning and maintenance (Word - 137kb)
• Egg safety (PDF - 188kb)
• Egg safety (Word - 119kb)
• Food handler health, hygiene and hand washing (PDF - 189kb)
• Food handler health, hygiene and hand washing (Word - 178kb)
• Food handling (PDF - 223kb)
• Food handling (Word - 156kb)
• Food processing and cross contamination (PDF - 187kb)
• Food processing and cross contamination (Word - 169kb)
• Food storage and display (PDF - 242kb)
• Food storage and display (Word - 134kb)
• Operating your food business fact sheet (Word - 966kb)
• Pest control (PDF - 194kb)
• Pest control (Word - 122kb)
• Receiving food safely (PDF - 177kb)
• Receiving food safely (Word - 122kb)
• Sanitising (PDF - 237kb)
• Sanitising (Word - 151kb)
• Temperature control and thermometer use (PDF - 194kb)
• Temperature control and thermometer use (Word - 171kb)

Anyone, whether the business owner, licensee, manager, employee or external contractor can be a food safety supervisor, if they meet these requirements:

• holds a food safety supervisor certificate, issued by a registered training organisation, or other recognised organisation, within the past 5 years
• regularly handles food as part of their normal duties
• takes a lead role in supervising food safety within the food business
• regularly on site and reasonably available at all times the business is operating, either on the premises or available for Council or food handlers (staff) to contact whenever there is food handling.

A food safety supervisor should:

• know how to recognise, prevent and alleviate food safety hazards of the food business
• have skills and knowledge in matters relating to food safety relevant to the food business
• have the authority to supervise staff and give directions about food safety to people who handle food in the food business.

Whilst food safety supervisors require formally recognised training, this is not required for all food handlers. Instead, all food handlers at the business must have completed a food safety training course or be able to demonstrate adequate skills and knowledge in food safety and hygiene. Council recommends that all food handlers undertake some form of formal food safety training. Free training resources are available in the I’m Alert portal.

You should inform Council of your designated supervisor(s):

• during the application for your food business licence, or within 30 days of when the food business licence is issued
• within 14 days of any change to who is taking the role, or any changes to their contact details.

Phone Council's Hotline on 133 263, or mail to Brisbane City Council, GPO Box 1434, Brisbane Qld 4001.

Mandatory if:

• the food business involves offsite catering
• the primary activity of the food business in onsite catering at the premises
• the primary activity of the food business is onsite catering at part of the premises stated in the licence and the onsite catering is provided on more than 11 occasions in any 12 month period and for 200 or more persons on each occasion
• a food business is carried on as part of the operations of a private hospital
• the food business processes or serves potentially hazardous foods to six or more vulnerable persons (for example, childcare centres, Meals on Wheels, aged care facilities).

Non-mandatory if:

All food businesses located within the Brisbane can apply to have a food safety program accredited with Council, even if it is not mandatory for your business.

Food safety supervisors need to be “reasonably available” – what does that mean?

The availability of the food safety supervisor is critical. “Reasonably available” means the food safety supervisor is to be located on the premises whenever food handling is being undertaken or be able to be contacted by Council or food handlers whenever food handling is undertaken.

A supervisor is not required to be reasonably available when the business is operating but not handling food.

What is potentially hazardous food?

Potentially hazardous food is any food that needs to be kept below 5°C or above 60°C to minimise the growth of bacteria in the food, for example:

• raw and cooked meat or foods containing meat, such as casseroles, curries and lasagne
• dairy products, for example milk, custard, and dairy based desserts
• seafood excluding live seafood
• processed fruits and vegetables, for example salads
• cooked rice and pasta
• foods containing eggs, beans, nuts, or other protein rich foods, such as quiche and soy products
• foods that contain these foods such as sandwiches and rolls.