The South Australian

Food Business
Risk Classification

P1 P2 P3 P4
ISBN: 978-1-74243-618-0

Su b ject s: Fo o d , Risk Classif icat io n , Fo o d Bu sin ess Risk

Ot h er Au t h o r s/Co n t r ib u t o r s:
So ut h Au st r alia. Dep ar t m en t f o r Healt h an d Ag ein g .
Lo cal Go ver n m en t Asso ciat io n o f So u t h Au st r alia.

Ver sio n co n t r o l an d ch an g e h ist o r y

PDS r ef er en ce: OCE u se o n ly

Ver sio n Dat e f r o m Dat e t o Am en d m en t

1.0 Oct o b er 2013 Cu r r en t Or ig in al ver sio n

1
Contents

Overview ........................................................................................................................... 3

Determining the Risk Classification ............................................................................... 4

Definitions ......................................................................................................................... 6

Retail Businesses Tables ................................................................................................ 8

Food Service Businesses Tables ................................................................................. 10

Processor/Manufacturer Businesses Tables .............................................................. 11

Food Transporter Businesses Tables........................................................................... 19

Guidelines for Setting and Adjusting Inspection Frequency ...................................... 21

References ...................................................................................................................... 23

Appendix

Quick Reference Risk Tables ....................................................................................... 24

2
Food Business Risk Classification

Overview

The Food Regulation Standing Committee (FRSC) and later the Australian Government’s Productivity
Commission endorsed a national risk profiling tool, the Risk Profiling Framework (the Framework). The
Framework is located on the Food Regulation Secretariat web site at
http://www.health.gov.au/internet/main/publishing.nsf/Content/risk-profiling-framework

The Framework is a series of decision trees, with supporting documentation to assist its use. The approach
in the decision trees is to consider: the nature of the potential risk from products sold by the business sector
and considering both the inherent risk, (i.e. in the absence of existing controls) and the reliability of existing
risk management actions, i.e. managed risk, and whether there are steps that are susceptible to introduction
of hazards, or processes that are critical to the safety of the product at the time it is consumed.

The result from using the Framework is classification of food businesses or industry sectors into one of four
classifications, from the highest risk category of Priority 1 (P1) through P2 and P3 to the lowest risk category
of P4.

Priority 1
Priority 2
This classification relates to business sectors that will, characteristically handle foods that support the growth
of pathogenic micro-organisms and where such pathogens are present or could, from experience or
literature reports, be expected to be present. Their handling of food will, characteristically, also involve at
least one step at which control actions must be implemented to ensure the safety of the food. Priority 1
business sectors are further characterised by known risk-increasing factors, such as potential for
inadequate/incorrect temperature control (e.g. reheating or ‘hot holding’ of food), a consumer base that
includes predominantly immunocompromised populations, the scale of production/service and others factors
identified in the National Risk Validation Project (FSA & ME, 2002).

Priority 3
This classification relates to business sectors that will only handle “low risk” or “medium risk” foods. A
medium risk food is one that may contain harmful natural toxins or chemicals introduced at steps earlier in
the food supply chain, or that: – may contain pathogenic microorganisms but will not normally support the
formation of toxins or growth of pathogenic microorganisms due to food characteristics; or – is unlikely to
contain pathogenic microorganisms due to food type or processing but may support the formation of toxins
or growth of pathogenic microorganisms.

Priority 4
Business sectors that will normally handle only “low risk” foods, i.e. those that are unlikely to contain
pathogenic organisms and will not support their growth, and will not introduce microbial, physical or chemical
hazards to the foods they sell or handle.

As at 27 Nov 2013

3
Determining the Risk Classification

1. What are the types of food provided by this business?

• List all the food products of the food business to assist in classifying the type of business.

2. What types of processes are used by this business?

• List all the food processes used by the food business to assist in classifying the type of
business.

3. What is the highest risk food of the business?

• The highest risk food/process of the food business segment determines the risk classification.

4. What is the food business sector?

a) Retail
b) Food Service
c) Processor/Manufacturer
d) Transporter

5. Determine risk classification

• Look at the tables of food risk classifications provided.
• For the sector determined assign the highest risk food and process.
• If a food business operates across more than one business segment then the segment that has
the highest risk determines the classification from the highest risk category of Priority 1 (P1)
through P2 and P3 to the lowest risk category of P4.
• For a food business that is a processor/manufacturer, the size of the processor/manufacturer is
also used to determine the risk classification in some categories (as indicated in the tables).

Change of risk classification

• Risk classification is set and remains unchanged unless the type of food or business segment
changes the risk - NOT performance.

Adjustment of inspection frequency

• Performance of the food business is used to adjust the inspection frequency within the range for
that risk classification.

Note

Please contact SA Health Food Policy & Programs (08 8226 7100):
• Where there is uncertainty or difficulty in determining a risk classification or
• New processes or products are identified during inspections that do not fit within the current risk
classification system.

4
 Flow diagram of process to set risk classification and inspection frequency

Discovery of Food Receipt of Enquiry from proposed

Business Notification food business

Conduct an Inspection
Assess risk
• confirm all determinants below

Determine Risk Classification

Assign risk
• Type of food
• Process
• Sector

Set Inspection Frequency Assign starting

point inspection
frequency

Adjust Inspection Frequency

• based on performance

Identify any changes

to risk Confirm any
Re inspection changes to
performance

Data input

5
Definitions

Catering event involves the provision of food, under an agreement where the food is: predetermined in type
and quantity; for a predetermined group of persons; and served at a predetermined time and date.

Cold holding - Previously prepared ready to eat food, stored cold ≤5°C.

Cook-chill: a catering process whereby meals or meal components are fully cooked then cooled by
controlled chilling (e.g. blast chilling) and subsequently stored at a temperature above freezing point (e.g.,
3°C) prior to regeneration and/or service” The meals are expected to be reheated prior to consumption.
These foods are not sterile and their safety is based on a combination of:
 a minimal heat treatment (usually at 70-75°C) intended to minimise loss of sensory and
nutritional quality product formulation,
 refrigerated storage,
 limited shelf-life,
 packaging systems (e.g., vacuum [VP] or modified atmosphere [MAP] packaging), and, in
some cases,
 intrinsic properties of the foods (such as reduced pH or water activity, addition of
bacteriocins, etc.

Types of Cook-chill processes

 The products may be assembled after separate cooking of individual components, chilling
and then packing in the final container.
 The components may be cooked individually, packaged, sealed and chilled in the final
container.
 The meal components can be packed, and then receive a pasteurisation process which
gives the potential for a longer shelf life under chill storage conditions because of the
reduced risk of post-process contamination (the sous-vide process).

Food business means a business, enterprise or activity (other than primary food production) that involves –
(a) the handling of food intended for sale; or (b) the sale of food; regardless of whether the business,
enterprise or activity concerned is of a commercial, charitable or community nature or whether it involves the
handling or sale of food on one occasion only.

Food premises means any premises including land, vehicles, parts of structures, tents, stalls and other
temporary structures, boats, pontoons and any other place declared by the relevant authority to be premises
under the Food Act kept or used for the handling of food for sale, regardless of whether those premises are
owned by the proprietor, including premises used principally as a private dwelling, but does not mean food
vending machines or vehicles used only to transport food.

Food service business - Businesses that make and/or serve food for consumption on site, taken away for
immediate consumption or at a catering event (may include transport).

Handling of food includes the making, preparing, heating, thawing, collecting, extracting, storing, treating,
packing, transporting, delivering, serving or displaying of food

High risk foods are foods that may contain pathogenic microorganisms and will support formation of toxins
or growth of pathogenic microorganisms.

Hot holding - Previously cooked ready to eat food, stored hot ≥60°C.

6
Definitions ... continued

Inherent risk - relates to the possibility for a food to contain a hazard that could be present at levels that
could cause human illness whether due to the nature of the food itself, or the processing and handling it
undergoes.

Low risk food are those that are unlikely to contain pathogenic organisms and will not support their growth,
and will not introduce microbial, physical or chemical hazards to the foods they sell or handle.

Medium risk foods are those that may contain harmful natural toxins or chemicals introduced at steps
earlier in the food supply chain, or that: may contain pathogenic microorganisms but will not normally support
the formation of toxins or growth of pathogens due to food characteristics; or, are unlikely to contain
pathogenic microorganisms due to food type or processing but may support the formation of toxins or growth
of pathogenic microorganisms.

Perishable: foods that allow microbial growth and so will eventually deteriorate and spoil. Typically such
foods require storage under refrigeration to extend shelf life, i.e. foods that are not shelf stable or are
potentially hazardous.

Potentially hazardous foods are foods that meet both of the criteria below:
 They might contain the types of food-poisoning bacteria that need to multiply to large numbers to
cause food poisoning, and
 The food will allow the food-poisoning bacteria to multiply.

Potentially hazardous food has to be kept at certain temperatures to minimise the growth of any pathogenic
microorganism that might be present in the food or to prevent the formation of toxins in the food.

Processing in relation to food means activity conducted to prepare food for sale including cooking, drying,
fermenting, pasteurising, preserving and washing, or a combination of these activities.

Processor/manufacturer – Businesses engaged in the physical or chemical transformation of food, food

ingredients, substances or components into new products. Can be sold via wholesaler or direct to business.
Can include minimal or widespread distribution.

Ready-to-eat food: food that is normally consumed in the same state as that in which it is sold (without
further cooking or preparation) but does not include nuts in the shell and whole, raw, fruits and vegetables
that are intended for hulling, processing, peeling or washing by the consumer.

Retail business – Businesses that sell food to the public which is not processed on site (can include slicing
& weighing of delicatessen products and reheating/hot holding of RTE cooked foods). Generally not intended
to be consumed on site and can include supermarkets, convenience stores or specialty retail stores (e.g.
bakery, butcher.)

Small producer – a business that employs less than 50 people in the ‘manufacturing’ sector or which
employs less than 10 people in the ‘food services’ sector.

Transporter – Businesses engaged in transport or pre-retail distribution activities (particularly importation,

wholesaling, wholesale storage and multipurpose wholesalers who distribute not only to retailers but also to
restaurant owners or consumers).

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 RETAILER

Food for retail sale - food for sale to the public which is not processed on site
(can include slicing & weighing of delicatessen products and reheating/hot
Retailer holding of RTE cooked foods).
Generally not intended to be consumed on site and can include supermarkets,
convenience stores or specialty retail stores (e.g. bakery, butcher.)
Food Description Example Risk/ Comment
Foods/business Hazard
Alcoholic - Packag ed o r P4
beverages Outlets selling alcohol to the Products are usually pre-
b o t t led b eer ,
public for consumption off packaged; exception- port
packaged the premises only. w in e o r sp ir it s Chemical from a port barrel.
- Bo t t le sh o p

- Baker y
p r o d u ct s t h at May contain pathogenic
Retailer of bread and baked m ay co n t ain P3 microorganisms but will
Bakery goods. Not manufacturing. not normally support the
n o n -p er ish ab le
products Does not include bakery formation of toxins or
products that contain f illin g s: e.g . jam Microbial growth of pathogenic
perishable fillings (P2). - Br ead microorganisms due to
- Biscu it s food characteristics.
- Cakes
- Cr eam f illed
Baked goods that contain cakes
Bakery Classified P2 on the basis
perishable fillings that are - Cu st ar d f illed that the retail outlet does
products not manufactured on the p ast r ies P2 not contribute significantly
premises but can include
- Meat p ies to the safety of the
reheating. If manufactured
Perishable - Sau sag e r o lls product. Perishable fillings
on premises the Microbial
- Eg g -b ased may encourage pathogen
fillings classification becomes P1.
f illin g s growth.
See Manufacturer Category.
- Eg g g lazes
- An t ip ast o
Retailer of products which - Caviar Many of the foods sold in
are high risk, processed - Ch eese a delicatessen require
Continental (heat or non-heat treatment), - Cu r ed m eat s refrigeration for control of
ready to eat, requiring - Fer m en t ed
P2 microbial growth.
type refrigeration or reheating) Prevention of
p r o d u ct s
delicatessen such as smallgoods, - Pat e recontamination is critical
food cheeses, antipasto. Can Microbial to the safety of the
- Sm o ked o r
include portioning, slicing Pickled product sold by the
and weighing. business.
p r o d u ct s
- Sm allg o o d s
- Su p er m ar ket s
Bu sin ess t h at sells b u t Many of the foods require
- San d w ich es
h as n o t p r ep ar ed h ig h refrigeration for control of
- Fr esh cu t f r u it
High risk food r isk f o o d s. (See microbial growth.
an d veg P2
d ef in it io n p g 7). Prevention of
- Past r ies
Read y t o eat , recontamination is critical
Perishable co n t ain in g Microbial to the safety of the
r ef r ig er at ed st o r ag e o r
m eat o r eg g product sold by the
r eh eat ed / h o t h eld f o r
- Ven d in g business.
sale. Gen er ally p ackag ed .
m ach in es
- New sag en t ,
- Ch em ist
DVD sh o p
P4
Low risk - Low risk foods only,
Business that sells only low - Ven d in g packaging provides
packaged risk pre-packaged foods. m ach in e Microbial protection against
food - Ch ew in g g u m and recontamination.
chemical
- Po t at o cr isp s
- So f t d r in ks.

P1 P2 P3 P4 8
27 Nov 2013
 RETAILER

Food for retail sale - food for sale to the public which is not processed on site
(can include slicing & weighing of delicatessen products and reheating/hot
Retailer holding of RTE cooked foods).
Generally not intended to be consumed on site and can include supermarkets,
convenience stores or specialty retail stores (e.g. bakery, butcher.)
Food Description Example Risk/ Comment
Foods/business Hazard
- Har d f r o zen ice-
cr eam
- Milk-b ased
Bu sin ess t h at sells co n f ect io n ar y May contain pathogenic
Medium risk m ed iu m r isk f o o d s. (See - Fr esh w h o le microorganisms but will
P3 not normally support the
food d ef in it io n p g 7). f r u it an d
formation of toxins or
Read y t o eat , veg et ab les growth of pathogenic
Perishable r ef r ig er at ed st o r ag e. - Past eur ised m ilk Microbial microorganisms due to
Gen er ally p ackag ed . - Dr ied f r u it & n u t food characteristics.
ven d o r
- Healt h f o o d
sh o p s

High risk, processed food - Beef

(chopping, no heat
treatment), refrigerated, not
Raw Meat &
intended to be eaten raw.
poultry Does not include cooked
chicken outlets which are
regarded as a takeaway
(see Food Service).
- Lam b
Mu t t o n Classified P2 on the basis
- P2
that the retail outlet does
- Po r k
not contribute significantly
- Fr esh p o u lt r y to the safety of the
Fr esh ch icken Microbial
- product.
- Fr esh d u ck
- Bu t ch er

High risk, processed (raw - Cr u st acean s

and heat treated) fish and - Fish
Seafood Classified P2 on the basis
seafood, refrigerated - Mo llu sc r et ailin g P2 that the retail outlet does
storage. Processing of (in clu d in g
Excludes not contribute significantly
bivalve molluscs on site alr ead y to the safety of the
processing of bi- becomes P1 (See p r o cessed ) Microbial product.
valve mollusc manufacturer shellfish - Seaf o o d , f r esh
processor). o r f r o zen

P1 P2 P3 P4 9
27 Nov 2013
 FOOD SERVICE

Food Businesses that make and/or serve food for consumption on site, taken away
Service for immediate consumption or at a catering event (may include transport).

Food Description Example Risk/ Comment

Food/business Hazard
High risk, processed (e.g.
Catering cooking), pre-prepared - Air lin e, Rail, Sea P1 For large catering
ready to eat food (possible
Tr an sp o r t operations exposure is
cooling), transported to
Offsite activity - Mo t o r r acin g relevant.
another location, refrigerated
storage, reheating or hot Microbial
holding before serving.

- Vu ln er ab le
Vulnerable population
Catering High risk, processed (e.g. p o p u lat io n
P1 businesses required to
cooking), pre-prepared f acilit ies comply with Std 3.3.1. A
ready to eat food, possible - Sporting and major
On site childcare centre serving
cooling, refrigerated storage, event venues Microbial a snack only is
activity reheating or hot holding. - Correctional classified P3
facilities
- Ice cr eam van s
Bu sin ess t h at - St r aw b er r ies& May contain pathogenic
Medium Risk P3 microorganisms but will
m ake/ser ves m ed iu m cr eam ven d o r s
Foods not normally support the
r isk f o o d s. (See - Po p co r n /f air y Microbial’ formation of toxins or
d ef in it io n p g 7). f lo ss m aker s chemical growth of pathogenic
Perishable Ready to eat, refrigerated - Ch ild car e - and microorganisms due to
storage. Lu n ch b o x physical food characteristics
cen t r e
- Bar Outbreaks amongst
- Caf e restaurants pre-
High risk, processed on site - Clu b s prepared ready to eat
from raw (e.g. cooking), time meals (e.g. Salmonella
- Ho t el
Restaurants delay before serving and Campylobacter.)
(cooling, hot or cold holding) - Nig h t clu b
and takeaway - Pu b P1 Hot holding or poor
Raw preparation allows for - Rest aur an t cooling of foods
RTE food cross contamination risks - Taver n supporting spore
to be increased. - Mo b ile f o o d van Microbial forming pathogen
prepared in growth identified as a
- Su sh i
advance Food can be consumed on - Ch icken sh o p relatively common
the premises, taken away by - Su p er m ar ket cause of food-borne
the customer or delivered. disease outbreaks.
h o t ch icken
Left-overs to be
considered.

Restaurants High risk, processed from

High risk food but no hot
and takeaway raw (e.g. cooking), direct
Deli holding and no
cook/ serve or make/ serve -
P2
food Fast f o o d simultaneous servings.
operation, anticipated for -
immediate consumption. - Ju ice b ar
Cross contamination
RTE food - - Mo b ile f o o d van risks still exist from raw
Food can be consumed on Microbial
express order prep on site i.e.
the premises, taken away by
campylobacter
the customer or delivered

Restaurants High risk, purchased pre- - Su b w ay

and Takeaway prepared/cooked. - Ho t d o g s/d im P2 Could also be covered
food. Can be held cold or hot for
sim s under P2 retailer of HR
sale and or consumption on
- So u p foods if no option to
site. Food intended to be
- San d w ich es consume on site.
RTE food - no consumed in short period of Microbial
raw prep time (i.e. <4 hrs).

P1 P2 P3 P4 10
27 Nov 2013
 PROCESSOR / MANUFACTURER
Mainly engaged in the physical or chemical transformation of food, food
Processor/ ingredients, substances or components into new products. Can be sold via
Manufacturer wholesaler or direct to business. Can include minimal or widespread
distribution.
Food Description Examples Risk/ Comment
Hazard
Applies to baked goods that Control unreliable as
contain perishable high risk evidenced by repeated
fillings (including frozen problems with
Bakery bakery products). - Cake o r p ast r y, Salmonella
products f r esh o r f r o zen Product requires low
Can include either factory - Pie/ Past y P1 temperature storage to
based premises or home (in clu d in g m eat , minimise pathogen
Perishable based activities. f r u it o r growth, that remain in
fillings Microbial the product or a
veg et ab le)
processing For bakery items (non- - Qu ich e component of the
perishable) see cereal product e.g. (filling) and
processing. to prevent the formation
of toxins.

Food that is intended or

represented for use as a
- Fruit gel in glass
source of nourishment for
jars
infants, but does not include
- Canned egg P2
infant formula products; Canned baby food
Baby food custard
formulated meal retorting is an effective
- Pasta in jar
processing replacements; and control of microbial
- Mashed fruit and
formulated supplementary hazards.
vegetable in can Microbial
foods (see Infant Formula
or retortable
P1). Pasteurised and
pouch.
hermetically sealed in a can,
glass jar or retortable pouch.

Applies to the processing
operations of beverages
including alcoholic,
carbonated and bottled
Beverage
water.
processing Does not include
manufacturing milk and milk
product or fruit and
vegetable juices.
- Beer
Water is a low risk
- Sp ir it , Win e an d product.
Ot h er Alco h o lic Carbonated beverage
Bever ag e So f t P3 processing and acidity
Dr in k, Co r d ial
means pathogens
an d Syr u p unlikely to be present or
Microbial
- Packag ed w at er to grow.
and
- Po w d er f lavo u r For alcoholic beverages
chemical
- Pu r if ied w at er chemicals that cause
acute illness (methanol)
- To n ic w at er
are unlikely.
- Win e vin eg ar

Preparing food (including

Canned foods are
processing) by heat in an
usually heat treated to
appropriate manner before
- Cans be stored indefinitely at
or after hermetically sealing
Canned food - Bottles P2 ambient temperature.
the food in a container to
processing - Sterile retort The heat process
prevent spoiling.
pouches severity is dependent on
The commercial sterilisation
- All low acid foods the pH of the food.
of fish, meats, fruits and
(pH>4.5) Microbial Unopened, heat-treated
vegetables, soups and
canned foods are not
sauces in metal or glass
potentially hazardous
containers or retort pouches.
foods.

P1 P2 P3 P4 11
27 Nov 2013
 PROCESSOR / MANUFACTURER

Mainly engaged in the physical or chemical transformation of food, food

Processor/ ingredients, substances or components into new products. Can be sold via
Manufacturer wholesaler or direct to business. Can include minimal or widespread
distribution.
Food Description Examples Risk/ Comment
Hazard
Canned food Very small producer of high Classified level P3 due
processing acid product. to size and type of food.
- Few kilograms per P3 High acid (pH< 4.5)
The size and type of food of week of canned precludes germination
Very small the manufacturer may be tomatoes and outgrowth of
producer & used to alter the risk Microbial Clostridium botulinum
high acid food classification. spores.

The size of the

chocolate manufacture
A large manufacturer of P2
Chocolate determines the
chocolate and similar - National producer
classification level. Raw
processing confectionary. of chocolate
Microbial ingredients can
introduce contamination
to finished product.

Chocolate
processing Small business making P3 Classified level P3 due
- Local producer of
chocolates is classified as to size. Less risk due to
chocolate
Small P3. Microbial smaller distribution.

producer
- Bread
- Baking powder
Bread Manufacturing
- Breakfast cereal
- Cake mix
Biscuit Manufacturing
- Coatings
- Custard powder
Flour and Starch products
- Dessert, dried
manufacturing P3
- Dextrin, Dextrose
Includes arrowroot, rice,
- English muffin Processing, baking and
Cereal corn, barley, malt, wheat
- Glucose, Gluten low water activity mean
germ etc.
processing - Ice cream cone pathogens unlikely to be
Microbial
- Dry noodle present or to grow.
Cereal, Pasta and Baking and
- Pasta, fresh or
Mix Manufacturing chemical
dried
Manufacturing prepared
- Pastry mix
cereal foods (including
- Pita bread
oatmeal), fresh and dried
- Rye, Sago,
pasta, and prepared baking
Tapioca
mixes.
- Semolina
- Un-popped corn
- Chewing gum
- Crystallised or Low water activity and
Sweets/sugar glace fruit P3 processing mitigate
Confectionary confectionary - Liquorice against microbial
processing - Marshmallow contamination or
- Nut, candied, Microbial growth.
- Popcorn, candied

P1 P2 P3 P4 12
27 Nov 2013
 PROCESSOR / MANUFACTURER

Mainly engaged in the physical or chemical transformation of food, food

Processor/ ingredients, substances or components into new products. Can be sold via
Manufacturer wholesaler or direct to business. Can include minimal or widespread
distribution.
Food Description Examples Risk/ Comment
Hazard
Cook chill - Short Shelf
Life perishable foods which
have undergone a mild heat - Pre-Prepared
Cook-chill or pasteurisation process Meals Cold chain for chilling
food (generally equivalent to 70°C - Pre-Prepared P2 unreliable with
for 2 minutes). This process Pasta significant potential for
delivers a 6 log reduction in - Pre-Prepared Rice microbial growth or
Short shelf-life Listeria monocytogenes and - Pre-Prepared Microbial recontamination.
processing has a refrigerated shelf life Soups and
of no more than 5 days at ≤ Sauces.
5°C including the days of
production and consumption.

Cook-chill Cook chill - Extended

- Pre-Prepared
Shelf Life (ESL) means food
food Meals No evidence of botulism
that is given a cooking P2
- Pre-Prepared from cook-chill products
process equivalent to 90°C
Pasta in Australia.
Extended for 10 minutes. This process
- Pre-Prepared Rice
shelf life delivers a 6 log reduction of
- Pre-Prepared Microbial Usually aseptically
non-proteolytic Clostridium
processing; Soups and packaged.
botulinum, and a refrigerated
Sauces.
shelf life of more than 5days.

- Pre-Prepared
Cook-frozen food means
Meals
foods which has undergone P2 Substantial documented
Cook-frozen - Pre-Prepared
a mild heat or pasteurisation evidence that cook-
Pasta
food process and are intended to freeze reliably controls
- Pre-Prepared Rice
processing be frozen with the intent of pathogens in food in the
- Pre-Prepared Microbial
reheating prior to eating. community.
Soups and
Sauces.

- Cheese (not soft)

- Condensed milk
Includes – milk; cream, - Confections,
Dairy butter, buttermilk, margarine, frozen
Pasteurisation is
processing ghee, casein, cheese; whey, - Evaporated milk P2 generally considered as
cultured milk and yoghurt; - Flavoured milk
reliable and pasteurised
ice-cream and ice-cream - Gelato
(not including milk is considered a
mix, powdered milk etc. - Ice-cr eam Microbial medium risk.
soft cheese) - Sour cream
- Ultra heat
treatment milk
- Yoghurt

Dairy Listeria monocytogenes

multiplication on soft
processing A manufacturer or - Brie P1 cheese during long term
processor of soft and semi- - Camembert
cold storage.
soft cheese (moisture - Feta
Soft cheese Cross contamination
content > 39%) with pH >5.0 - Ricotta Microbial risks during
processing processing/handling.

P1 P2 P3 P4 13
27 Nov 2013
 PROCESSOR / MANUFACTURER

Mainly engaged in the physical or chemical transformation of food, food

Processor/ ingredients, substances or components into new products. Can be sold via
Manufacturer wholesaler or direct to business. Can include minimal or widespread
distribution.
Food Description Examples Risk/ Comment
Hazard
- Fresh shell eggs
- Value added
Cracked eggs have
products where
Salmonella risk.
Egg product means the egg is the major
No evidence of
Egg content of egg, as part or ingredient.
P2 outbreaks associated
Processing whole, in liquid, frozen or - Basic egg
with
dried form. Processed and products include
pasteurised/processed
pasteurized. whole eggs,
Microbial egg products but major
whites, yolks, and
risk associated with
Includes grading of eggs. various blends-
businesses using
with or without
unpasteurised egg pulp.
non-egg
ingredient.

Fruit and vegetable

Fruit and Listeria and Salmonella
processing: Peeling, cutting - Fruit salad P1 uncontrolled or control
vegetable or combining ingredients to - Salad
steps are potentially
processing make fruit and vegetable Microbial unreliable.
salads or similar products.

Manufacturer freezes the

Time/temperature
produce and is continuously
control to limit microbial
Fruit and maintained at -18°C or
growth during
below.
vegetable P2 processing and the
- Fruit, frozen
blanching process are
processing Includes businesses where - Vegetable, frozen
strong controls against
- processing includes
Microbial microbial hazards.
peeling, slicing
Frozen Frozen storage at less
- not all products blanched
than -18ºC is widely
i.e. berries
recommended.
- large volumes are produced

Fruit and
vegetable
processing The size of the
- Fruit, frozen P3
Small manufacturers that manufacturer is used to
- Vegetable, frozen
blanch all products. determine the risk
Frozen Microbial classification
blanch /Small
producer

Fruit juice or vegetable

Fruit and juice unpasteurised means
juice that has not been heat
vegetable Unpasteurised juice is
treated to commercial P1
Juice classified as a high risk
sterility. - Un p ast eur ised
product as it may
ju ice contain pathogens and
Product is intended to be Microbial
Unpasteurised support their growth.
kept under refrigerated
processing storage.

P1 P2 P3 P4 14
27 Nov 2013
 PROCESSOR / MANUFACTURER
Mainly engaged in the physical or chemical transformation of food, food
Processor/ ingredients, substances or components into new products. Can be sold via
Manufacturer wholesaler or direct to business. Can include minimal or widespread
distribution.
Food Description Examples Risk/ Comment
Hazard
Pasteurised fruit juice
may support the growth
Pasteurised fruit or
of pathogens and toxin
vegetable juice
formation, but the
Has undergone a mild heat
actions during
Fruit juice treatment that will not
production (e.g.
eliminate all spores, so it
pasteurisation and low
requires refrigerated - Pasteurised &
P2 temperature storage)
Pasteurisation storage. Shelf-stable Fruit
manages the risk.
processing juice, purees and
Shelf-stable fruit juice is
Shelf-stable fruit juice and nectars
Microbial not potentially hazardous
purees has undergone an
Shelf stable since ultra-heat
ultra-heat treatment and
processing treatment of the product
therefore does not require
inactivates vegetative
refrigeration.
cells and spores and
therefore low
Medium or large processor.
temperature storage is
not necessary.
Fruit juice
The size of the
Pasteurisation - Pasteurised &
manufacturer is used to
processing Shelf-stable Fruit
P3 determine the risk
Small manufacturer (as juice, purees and
Shelf stable classification, small
above) nectars
processing Microbial manufacturers are
classified P3.
Small
producer
- In f an t f o r m u la
- Fo llo w -o n Baby formula is
f o r m u la specifically made for
- Lact o se f r ee infants – vulnerable
Infant formula P1 populations – critical
f o r m u la
Processor or manufacturer control unreliable as
product of Infant formula - Lo w Lact o se evidenced by repeated
processing f o r m u la problems with infant
Microbial
- Pr e-t er m formula – e.g.
f o r m u la Salmonella and
- Bab y f o r m u la Enterobacter sakazakii.

Abattoir - Includes receival

and slaughter of animals,
dressing of carcases for - Abattoir operation
Meat Red meat is considered
meat or meat products from (except poultry)
a high risk food as it may
Processing animals subject to - Lard, tallow P2 contain pathogenic
AS4696:2007 rendering
microorganisms that are
Boning room – includes - Animal meat
Abattoir/ able to grow if
processing, packaging, packing and Microbial temperature is not
Boning Room handling and storage of for freezing
controlled.
meat or meat products from
animals subject to
AS4696:2007

P1 P2 P3 P4 15
27 Nov 2013
 PROCESSOR / MANUFACTURER
Mainly engaged in the physical or chemical transformation of food, food
Processor/ ingredients, substances or components into new products. Can be sold via
Manufacturer wholesaler or direct to business. Can include minimal or widespread
distribution.
Food Description Examples Risk/ Comment
Hazard
Meat E.coli (EHEC/STEC) in
Processing Fermented, cured meat and fermented meat
smallgoods manufacturing
- Bacon products and Listeria in
Manufacturing fermented Corned meat long shelf life
Fermented (salami), cured and
- P1 manufactured meat
- Pate
meat preserved meats, such as - Poultry smallgoods products demonstrates
processing bacon or ham, and in Smallgoods. risk associated with
manufacturing smallgoods or
- Microbial these products.
prepared meat products not - Salami Meat can be cured by
Smallgoods elsewhere classified. salting, drying, pickling
processing or smoking
- Animal oil, refined,
Oil and Fat Manufacturing
- vegetable oil
means manufacturing crude
- Edible oil or fat,
vegetable or marine animal
- Fish or other P3
Oils and fats oil, fat, cake or meal, Low water activity
marine animal oil
margarine, compound precludes microbial
processing or meal
cooking oil or fat, blended growth.
- Lard or tallow, Microbial
table or salad oil, or refined
refined,
or hydrogenated oil or fat,
- Margarine
- Olive oil
Peanut butter means a Salmonella can be
peanut based spread P2 eliminated from nuts by
Peanut Butter - Peanut butter
containing no less than 850 roasting process.
processing manufacturing
g/kg of peanuts. However if
Microbial recontamination of
finished product by
Salmonella occurs,
there can be prolonged
Peanut Butter The size of the manufacturer survival of the
processing is used to determine this risk - Peanut butter P3 pathogen. Peanut
classification, small manufacturing butter does not support
manufacturers are classified (small or retail pathogen growth
Small level P3. premise) Microbial because of its low
producer water activity and does
not require
refrigeration.
- Poultry abattoir
Slaughtering and dressing
operation
birds (including poultry and
- Frozen poultry Substantial evidence of
game birds) and/or preparing
Poultry manufacturing P1 failure in the community
and processing, boning,
- Game bird (e.g. – residual
processing chilling, freezing or
pheasant, quail) contamination
packaging (including
slaughtering Microbial Salmonella and
canning) the whole or
- Poultry meat Campylobacter.
selected parts of bird
processing &
carcasses.
packing
Not ready-to-eat products
(NRTE) are identified as
"raw" although some - Frozen food
Prepared products may have received entrees (pizzas, P2 The foods are
partial heat treatment and pies, TV dinners, described as requiring
can contain the presence of etc.) frozen storage and not
Not ready to pathogens that could cause - Marinated, stuffed Microbial, intended to be
eat food foodborne illness. Not-ready- and/or breaded fish chemical, consumed without
processing to-eat meals require frozen or meat physical cooking.
storage and require the
consumer to cook thoroughly
in order for safe consumption

P1 P2 P3 P4 16
27 Nov 2013
 PROCESSOR / MANUFACTURER

Mainly engaged in the physical or chemical transformation of food, food

Processor/ ingredients, substances or components into new products. Can be sold via
Manufacturer wholesaler or direct to business. Can include minimal or widespread
distribution.
Food Description Examples Risk/ Comment
Hazard
The food is normally - Sandwich/Salad Demonstrated
consumed in the same state manufacturing uncontrolled hazard
as that in which it is sold (i.e. - Wet noodles/ Tofu Salmonella in
without further cooking or - Fresh cut fruit and manufactured salads.
Prepared preparation). vegetable Reheating is generally
processing P1 not regarded as a
This is a generic category, if - Non-dairy preparation step.
Ready to eat ready to eat food products dip/dressing Many ready to eat foods
food are classified specifically in processing Microbial require refrigeration.
processing the table, that risk profile - Food for catering For fruit and vegetable
should be used. purposes processing Listeria and
Refrigerated high risk foods - Manufactured Salmonella uncontrolled
and non-refrigerated meats or control steps are
medium risk foods included. - Salami potentially unreliable.

Includes –the killing,

dismembering, filleting or - Uncooked fish Fish f illet an d
cutting into portions, gill or product d eb o n in g
gutting, or skinning of - Whole fish P2 o p er at io n s d o n o t
Seafood seafood; and the brining of - Fish fillets co n t r ib u t e
processing seafood; and the packing, - Reformed fish sig n if ican t ly t o
treating, washing, freezing, cakes Microbial
m icr o b ial f o o d
refrigeration or storing of saf et y
seafood.
- Caviar
Seafood Includes smoking, cooking - Seafood salad Chilled or frozen,
processing and collecting caviar. products requires no further
- Smoked cooked P2 cooking prior to
It does not include sushi fish consumption.
Ready to eat processing (see sushi - Smoked salmon Shelf stable stored at
and shelf below) and Mollusc - Fish sauce Microbial ambient.
processing. - Canned fish
stable - Pickled Shellfish
Seafood - Cockles Considerable debate
processing - Clams P1 regarding cross
Bivalve molluscs intended - Mussels contamination regarding
for human consumption - Oysters marine Vibrios.
Mollusc - Pipis Microbial Refer to PP Std 4.2.1
processing - Scallops for hazard controls
- Corn chip Frying and low water
Potato, Corn and Other
Snack chips - Crisp P3 activity mitigate against
Crisp Manufacturing.
- Potato crisp microbial hazards being
processing Making potato crisps, corn
- Taco, tortilla or Microbial present or being able to
chips and other crisps.
tostada shell grow.
Spices and P2 Low water activity but
Manufacturers of dehydrated - Dried Herbs and
dried herbs may contain heavy
culinary herbs and spices. spices
processing Microbial microbial load.

Spices and
dried herbs Small manufacturers of P3 The size of the
dehydrated culinary herbs - Dried Herbs and manufacturer is used to
processing and spices are classified spices determine the risk
Small level 3 Microbial classification.
producer

P1 P2 P3 P4 17
27 Nov 2013
 PROCESSOR / MANUFACTURER

Mainly engaged in the physical or chemical transformation of food, food

Processor/ ingredients, substances or components into new products. Can be sold via
Manufacturer wholesaler or direct to business. Can include minimal or widespread
distribution.
Food Description Examples Risk/ Comment
Hazard

A sprout producer means a High risk. Sprout seeds

business, enterprise or
activity that involves any or
all of the following –
(a) receipt or storage of
seed;
(b) decontamination of seed
or seed sprouts;
(c) soaking of seed;
Sprout
(d) germination or growth of
processing seed;
(e) harvest of seed sprouts;
(f) washing, drying or
packing of seed sprouts;
(g) chilling or storage of
seed sprouts; or
(h) transport of seed sprouts.
Usually sold as ready to eat,
refrigerated storage.
may be contaminated
with pathogens at low
levels but the sprouting
process (at ambient
temperature in water)
will support their growth
to high levels. Critical
- Alfalfa
P1 control actions include:
- Fenugreek
using certified seed,
- Mung bean
pre-screening seeds
- Pea sprouts
Microbial before germination,
process verification
through pathogen and
testing; using potable
water during
germination and
harvest; and storing
finished product in
refrigerated conditions.

Controls - limitation on
storage time, storage
and display
- Nigiri temperature,
- Gunkan appropriate cooling and
Sushi is rice, acidified with P1
Sushi - Norimaki storage of rice to
vinegar, and usually
- Temaki minimise Bacillus
processing combined with other
- Temakizushi cereus and acidification
ingredients such as raw fish. Microbial
- Oshizushi to prevent other
- Inari pathogen growth.
P1 based on
widespread
consumption.

The Food Standards

Code regulates that this
class of product must
- Chopped garlic not have a pH greater
- Garlic cloves than 4.6
The use of oil and vinegar - Sun-dried
to preserve vegetables. tomatoes P1 Possible acidifying
Vegetables in - Chilli agents include vinegar,
oil processing Acidified, submerged in oil, - Ginger acetic acid, citric acid,
ambient or refrigerated - Eggplant Microbial and lemon juice.
storage. - Capsicum
- Mushrooms Increased risk of spore
former toxin production
i.e. Clostridium
botulinum.

P1 P2 P3 P4 18
27 Nov 2013
 FOOD TRANSPORTER

Pre-retail distribution activities (particularly importation, wholesaling,

Food wholesale storage and multipurpose wholesalers who distribute not only to
Transporter retailers but also to restaurant owners or consumers). Transport activities are
also included.
Food Description Examples Risk/ Comment
Hazard
Low water activity,
Bulk flour Bulk flour storage means
- Bulk flour P3 packaging minimises
wholesale distribution,
storage recontamination;
transport and storage of flour
distributor Micr o b ial storage unlikely to affect
in large consignments.
risk.

Dairy transport business

means a business,
enterprise or activity
Bulk milk involving the collection and P2
transport of milk from the Past eur isat io n
collection - Bulk milk
dairy primary production o ccu r s lat er
distributor business to the processing Micr o b ial
business or the transport of
bulk milk or dairy products
between dairy processors.

- Butter
Mainly engaged in - Cheese but not
wholesaling dairy produce, soft cheese. Past eur isat io n is
ice cream and other frozen - Cream P3 ef f ect ive; p ackag in g
Dairy produce dairy desserts. - Yoghurt p r o vid es saf et y
distributor Does not include distributors - Frozen dairy Microbial ag ain st
of soft cheese (see High risk dessert r eco n t am in at io n .
food P2). - Ice cream
- Milk

Dry goods are wholesale
products that are generally
Dry goods and
solid and dry that does not
beverages require refrigeration or
distributor freezing to maintain.
- Bottled water
- Canned food Pr o d u ct u n likely t o
b e co n t am in at ed
- Cereal food
P4 an d d o es n o t
- Condiment
- Confectionery su p p o r t gr o w t h .
- Cooking oil or fat
- Cordial Micr o b ial Dist r ib u t io n d o es
- Honey n o t af f ect r isk.
- Margarine
- Nuts Potato crisp

- Frozen fruit
Food preserved by freezing
- Frozen vegetables Co o k-f r eeze r eliab ly
Frozen food and packaged for wholesale P3
- Frozen
distribution. co n t r o ls p at h o g en s
distributor fish/seafood
Medium risk foods, large Micr o b ial in f o o d
- Frozen ready
volumes
meals
Un cu t f r u it an d
P3 veg et ab les u n likely
Fruit and Consists of businesses t o b eco m e
mainly engaged in - Fruit, fresh
vegetables Microbial u n d et ect ab ly
wholesaling fresh fruit or - Vegetable, fresh
distributor vegetables. and co n t am in at ed w it h
chemical m icr o o r g an ism s o r
ch em icals.

P1 P2 P3 P4 19
27 Nov 2013
 FOOD TRANSPORTER

Pre-retail distribution activities (particularly importation, wholesaling,

Food wholesale storage and multipurpose wholesalers who distribute not only to
Transporter retailers but also to restaurant owners or consumers). Transport activities are
also included.
Food Description Examples Risk/ Comment
Hazard
- Salami
Perishable - Vegetables stored
Medium risk foods are in oil
ready to eat, those that may contain - Peanut butter
packaged, harmful natural toxin or - Shell eggs P3 Distribution does not
medium risk chemicals introduced at - Milk-based affect risk.
steps earlier in the food confectionary Microbial
food supply chain. - Hard frozen ice-
distributor cream

Pr io r p r o cessin g in
t h e su p p ly ch ain o f
f o o d is im p o r t an t
Perishable, - Fresh cut fruits f o r saf et y. Th e
High risk food, ready-to-eat and vegetables, saf et y also r elies o n
ready to eat, food, refrigerated storage, P2
ready to eat, t h e in t eg r it y o f t h e
packaged, consumed cold, packaged packaged.
product co ld ch ain .
high risk food - Smallgoods Microbial Dist r ib u t o r h as a
distributor - Soft cheeses r esp o n sib ilit y t o
m ain t ain
r ef r ig er at ed
st o r ag e.
- Bacon Pr o d u ct s m ay
Mainly engaged in
- Frozen meat h ar b o u r p at h o g en s;
Processed wholesaling fresh or frozen P2
- Ham
meat, bacon, ham, poultry or t em p er at ur e co n t r o l
meat - Meat
rabbit meat. is im p o r t an t t o
distributor - Poultry
Does not include fermented Microbial m in im ise p o t en t ial
- Rabbit meat
meats. f or grow t h.
- Sausage

- Crustacean
wholesaling Pr o d u ct s m ay
(including P2 h ar b o u r p at h o g en s;
Mainly engaged in
Seafood processed,
wholesaling fresh or frozen t em p er at ur e co n t r o l
- Fish
distributor fish or other seafood (except is im p o r t an t t o
- Mollusc (including
canned). Micr o b ial m in im ise p o t en t ial
processed)
- Seafood, fresh or f or grow t h.
frozen

P1 P2 P3 P4 20
27 Nov 2013
Guidelines for Setting and Adjusting Inspection Frequency

Food Business Risk Classification and the following inspection frequency model provide Environmental Health
Practitioners with guidance to make an objective determination of food business inspection frequency.

A business in a higher risk classification that fails to comply with Food Safety Standards presents a greater
likelihood of serious consequences or harm to the consumer. As a result businesses in higher classifications
require higher levels of surveillance than those in a lower classification.

Inspection frequency may further vary depending on the results of the previous inspection of the food business.
By taking account of both risk classification and compliance history, food business inspection can be prioritised
as suggested here (FAO, 2008).

1. Top inspection priority – when business compliance is low and the risk classification is high.
2. Medium inspection priority – when business compliance is high and the risk classification is high. Also,
when business compliance is low and the risk classification is low.
3. Low inspection priority – when business compliance is high and the risk classification is low.

Business compliance Risk classification Inspection priority

Low High (P1 P2) 1

High High (P1 P2) 2
Low Low (P3 ) 2
High Low (P3 ) 3
*1 = top priority; 2 = medium priority; 3 = low priority.

The following matrix is based upon these principles.

Once the Environmental Health Practitioner has established the risk classification, the business should be
inspected within the applicable frequency range for that risk. However, the frequency of inspection may be
reduced or increased depending on whether or not compliance is satisfactory during the inspection.

Classification Frequencies (every x months)

Starting point Maximum Minimum
P1 6 3 12
P2 12 6 18
P3 18 12 24
P4 classification food businesses are low risk. They require an inspection to confirm risk classification and may
require a subsequent inspection upon notification of change in activity or complaint.

Initial inspection to Re-inspect on complaint

P4 confirm risk level or risk change only
New business/operator
The initial frequency of inspection should be that of the starting point for the risk classification. Results of two
inspections should be taken into consideration to form an objective judgement before the inspection frequency
of a new food business is adjusted.

Existing business/operator
If there is a documented compliance history available, this should be taken into consideration after one
inspection and frequency adjusted accordingly. The initial inspection using this system can take into account
previous inspection timeframes but must not be longer than the minimum for the appropriate risk.

27 Nov 2013 21
Guidelines for Setting and Adjusting Inspection Frequency … continued

General guidance

The level of confidence in the business should be considered when determining the frequency of inspection.
The question of confidence is meant to elicit a judgement from the Environmental Health Practitioner on the
likelihood of satisfactory compliance in the future.

Several factors will influence the Environmental Health Practitioner’s judgement including:
(a) the “track record” of the business, its willingness to act on previous advice and enforcement and the
complaint history of the business
(b) the attitude of the present management towards hygiene and food safety
(c) the technical knowledge within or available to the business on hygiene and food safety matters
(d) the types of non-compliances - those with no direct impact on food safety would be considered to present
less risk than those impacting directly on the safety of the food.

A food business may incur additional inspections to the starting point of inspection frequency if the
Environmental Health Practitioner has a low level of confidence in the business. Conversely, inspections may be
less frequent if there is a high level of confidence, although inspections should not occur less frequently than
shown under the heading ‘Minimum’ of the matrix.

High Confidence – good record of compliance. A business with good food hygiene performance well understood
by the workforce.

Moderate Confidence – satisfactory record of compliance with few non-compliances that do not have a direct
impact on food safety.

Little Confidence – varying record of compliance. Poor appreciation of hazards and control measures.

No Confidence – poor track record of compliance. Little or no technical knowledge. Little or no appreciation of
hazards or control.

Extra inspections may be prompted by the need to address outstanding non-compliances, reports of food
related illness of other food safety related complaints.

P1 P2 P3 P4 22
27 Nov 2013
References

ANZFA Food Safety: The priority classification system for food businesses. A risk-based system designed to
classify food businesses into priority ratings based on the risk they present to public health and safety.
Information paper. Canberra (2001)
http://www.foodstandards.gov.au/scienceandeducation/publications/thepriorityclassific353.cfm

Australian Bureau of Statistics (2006) Australian and New Zealand Standard Industrial Classification

Department of Health and Ageing (Commonwealth) 2007, The Business Sector Food Safety Risk Priority
Classification Framework, Canberra.
www.health.gov.au/internet/main/publishing.nsf/Content/D838A89DCEB7348ACA256F190003AFC1/$File/Risk
%20Profiling.ppt

Draft for Food Regulation Standing Committee (2009) Risk Profiling Framework Example Classifications.

FAO (2011) Guidelines for risk categorization of food and food establishments applicable to ASEAN countries
(Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific Bangkok
2011)

Food Standards Agency Food Safety Act 1990 Code of Practice on Food Hygiene Inspections (Code of Practice
No. 9 Second Revision October 2000)

27 Nov 2013 23
Appendix 1
Quick Reference Risk Tables
Retailer Processor/Manufacturer
Food Page Food Page
Low risk packaged food 8 Confectionary processing 12
Alcoholic beverages packaged 8 Fruit & vegetable processing – Frozen
14
blanch / small producer
Bakery products 8
Fruit juice – Pasteurisation processing; shelf
Medium risk food - Perishable 9 15
stable processing - Small business
Bakery products – Perishable fillings 8 Oils and fats processing 16
Continental type delicatessen food 8 Peanut butter processing – Small producer 16
High risk food – Perishable 8 Snack chips processing 17
Raw meat and poultry 9 Spices & dried herbs processing – Small
17
Seafood 9 producer
Baby food processing 11
Canned food processing 11
Food Service Chocolate processing 12
Food Page Cook-chill food – Short shelf-life processing 13
Medium risk foods - Perishable 10 Cook-chill food – Extended shelf-life
Restaurants & takeaway - RTE No raw 13
processing
prep, hot/cold holding Cook – Frozen food processing 13
Restaurants & takeaway – RTE Express
10 Dairy processing (not including soft cheese) 13
order
Catering – Off-site activity 10 Egg processing 14
Catering – On-site activity 10 Fruit & vegetable processing - frozen 14
Restaurant & takeaway – RTE prepared in Fruit juice – Pasteurisation processing –
10 15
advance – Raw Prep Shelf stable processing
Meat processing – Abattoir / boning room 15
Food Transporter Peanut butter processing 16
Food Page Prepared – Not ready to eat food
16
processing
Dry goods & beverages distributor 19
Seafood processing 17
Bulk flour storage distributor 19
Seafood processing – Ready to eat & shelf
Dairy produce distributor 19 17
stable
Frozen food distributor 19 Spices and dried herbs processing 17
Fruit and vegetables distributor 19 Bakery products - Perishable fillings
11
Perishable, ready to eat, packaged, medium processing
20
risk food distributor Dairy processing – Soft cheese processing 13
Bulk milk collection distributor 19 Fruit & vegetables processing 14
Perishable, ready to eat, packaged, high
20 Fruit juice and vegetable juice -
risk food distributor 14
Unpasteurised processing
Processed meat distributor 20
Infant formula product processing 15
Seafood distributor 20 Meat processing: Fermented meat
16
processing; Smallgoods processing
Poultry processing 16
Processor/Manufacturer
Prepared - Ready to eat food processing 17
Food Page
Beverage processing 11 Seafood processing – Mollusc processing 17
Canned food processing – Very small Sprout processing 18
12
producer & high acid food
Sushi processing 18
Chocolate processing – Small producer 12
Cereal processing 12 Vegetables in oil processing 18

P1 P2 P3 P4 24
27 Nov 2013
For more information
Food Policy and Programs Branch
Public Health Services
Citi Centre Building
11 Hindmarsh Square
Adelaide SA 5000
Telephone: 8226 7100
www.sahealth.sa.gov.au/wps/wcm/connect/public+content/sa+health+internet/protecting+public+health
© Department for Health and Aging, Government of South Australia. All rights reserved