Service
Food business licensing support
For the businesses that need a licence and documented practices, but not a full accredited program. Most cafés, takeaways, food trucks and home-based businesses sit here — and shouldn\u2019t be sold something bigger.
Who it's for
- Cafés and restaurants preparing food to order
- Takeaways and food trucks
- Home-based food businesses
- Market stallholders
- Small retailers handling unpackaged food
What's included
- A clear answer on whether you need an accredited program or not
- Council licence application documentation
- Food safety supervisor requirements explained, and what evidence to keep
- Documented food safety practices appropriate to your operation
- Skills and knowledge requirements for food handlers
- A set of monitoring records suited to what you actually do
- Cleaning schedule, supplier list and the registers councils ask for
The honest version
Plenty of small food businesses get sold a full accredited food safety program when the law does not require them to have one. In Queensland an accredited program is required for higher-risk categories — kitchens serving vulnerable people, off-site caterers, on-site caterers above a threshold, and licensed manufacturers.
A café preparing food to order generally needs a licence, a trained food safety supervisor and documented practices. That is real work, and it is work I do. It is not the same thing as an accredited program, and it should not cost the same.
What councils actually ask for
It varies by council and by what you do, which is why the first conversation matters. In general they want to see that you have a licence, that a trained food safety supervisor is appointed and reasonably available, that food handlers have the skills and knowledge for what they do, and that your practices are documented and followed.
Standard 3.2.2A
Food service, catering and retail businesses handling unpackaged, potentially hazardous, ready-to-eat food have obligations under Standard 3.2.2A — a food safety supervisor, food handler training, and a way of showing you manage key practices. If you are unsure whether that applies to you, that is exactly what the scoping call is for.
What it costs
A fixed fee, quoted before any work starts, with travel included in the number you are given. Never an hourly rate that grows.
The scoping call is free and takes fifteen minutes. If it turns out you need something smaller than you thought, I'll tell you.
Questions
Do I actually need a food safety program?
Usually not, if you are a café, takeaway or food truck preparing food to order. I will tell you that on the scoping call rather than sell you one you do not need.
What is a food safety supervisor?
A person with recognised competencies who is reasonably available to the business and has authority to supervise food handling. The specific requirements depend on your business type and your state.
Can you do the council application for me?
I prepare the documentation the application needs and guide you through it. The application itself is lodged by the business.
I am opening a new site. When should I call?
Earlier than you think. Fitout, layout and equipment decisions affect what your documentation has to say, and it is far cheaper to get that right before the stainless is installed.