Any alteration or change to an existing registered food premise may require approval by our Environmental Health Unit as well as our Building Department.

At all times you need to make sure you comply with the Food Act and Food Standards Code. Your EHO can give you advice about your particular circumstance.

The types of changes are varied but here are some examples and what actions you should take:

Moving address

If you are moving premises – you should discuss this with your EHO. You will need to start the process of registration – fill out an application to register for the new business address.

Renovating your current kitchen

If you are renovating the kitchen whether you are replacing equipment or surfaces like for like or are changing the location of things like cooking equipment washing up sinks hand-wash basins preparation areas and dry stores you should talk to your EHO first.  

We also strongly recommend you get your plans assessed and formally approved by your EHO prior to making changes. This can be done by contacting us.

There may be a consultation fee payable for this service however you may find the potential cost of rectifying any issues after the fit-out is much higher than this.

Using a temporary kitchen while renovating

If you are using a temporary kitchen while renovating (i.e. using a portable kitchen onsite for the duration of the renovation) you should also get this approved to make sure it meets the food safety requirements of your business.

If your business is a Class 1 business (such as aged care facility child care or hospital) you would also need to make sure your third party food safety auditor approves these temporary changes.

Enlarging your current kitchen

If you are increasing the size of the premises including by expanding into the shop next door converting a storeroom into a food preparation room adding an outdoor cool room or dry store again discuss this in advance with your EHO.

As with the ‘renovating your current kitchen’ point above we recommend you get your plans approved prior to starting works by contacting us.

Changing what food you prepare

If you are increasing the risk of foods you are selling or making then the classification of your food business may also change.

If for example your business is currently a Class 3 low-risk packaged convenience store and you wish to start making and selling sandwiches onsite then you would become a Class 2 food business. You will have additional food safety and structural requirements that need to be met before you start the higher risk process.

See the our classification page for more information on what the classes are and contact your EHO to discuss your plans.

Selling your business

Recent changes to the Food Act do not allow for the transfer of Food Registration if you are selling your business. You will need to advise us that you are closing your registration. 

The new proprietor will need to register the business by applying on line for Food Act Registration.