Home Food Business

Examples include:

• Jams, chutneys, relishes and sauces that are heat treated by boiling or cooking and do not require refrigeration
• Herb vinegars with a pH of less than 4.5
• Pickled onions
• Cakes, biscuits, muffins and flour products that do not contain potentially hazardous food such as fresh cream or cheese
• Cake decorating (excluding decorations requiring refrigeration, such as ganache, fresh cream or cream cheese)
• Breads without internal fillings
• Whole fruit and vegetables (no cutting or processing permitted and excluding microgreens such as alfalfa sprouts)
• Repackaging bulk packaged low risk food products
• Food prepared as part of a bed and breakfast operation
• Food prepared for a single fundraising event arranged by a community or charitable organisation.

The following foods are generally not supported in a residential kitchen because they are potentially hazardous foods and require temperature control:

• Dairy products such as cheese, yoghurt, ice cream and custard
• Protein-based foods including fish, meat, chicken and seafood (including smallgoods and dried meats such as beef jerky)
• Food that requires temperature control, including cakes with high moisture content or cheese icing, sorbet, sushi, sandwiches, pastries, mustard, pesto, soups, savoury meals and desserts
• Food products where ingredients are not heat treated or where the final product has a pH greater than 4.6 and requires refrigeration once opened (such as some sauces, marinades, syrups and salad dressings)
• Food recipes requiring the use of food additives
• Fermented foods, including kombucha
• Home-made chocolates
• Seeds and spice mixes
• Dehydrated chillies
• Fruit leather or dried fruit slices
• Cooking oils, including olive oil
• Infused oils where fresh herbs, spices or vegetables are used.

If your proposed product falls into this category, you will generally need to operate from a purpose-built commercial kitchen.

Potentially hazardous food must be stored and displayed in a way that minimises the growth of pathogenic bacteria and toxin-forming bacteria. This is generally achieved by maintaining temperature control:

• 5°C or below, or
• 60°C or above

Whether a food product is considered PHF can be determined by assessing:

• Water activity (aw) which refers to the amount of moisture available in a finished product to support microbial growth. It does not refer to the amount of water used in a recipe.
• pH (acidity)
• Whether the product is heat treated
• Whether it is protected from recontamination

For more information on how to determine if foods are potentially hazardous, please visit the NSW Potentially Hazardous Foods guidelines.

Before lodging your application, you should:

• Confirm your food type is suitable for preparation in a residential kitchen
• Ensure planning approval (if required) has been granted
• Ensure any required building work has been completed and granted (if required).

If you are unsure whether your proposed activity is considered low risk or suitable for a residential kitchen, you are encouraged to seek advice from an Environmental Health Officer before lodging your application.

1. Lodgement of application

Lodge your application for notification or registration of a residential food business online via Kwinana Connect.

2. Assessment of application

Assessment generally takes 14 business days, provided all required information and supporting documentation has been submitted.

If your product is not commonly prepared in a residential kitchen, the Environmental Health Officer may seek advice from the Food Unit of the Department of Health. This may take up to 30 business days.

The application will be placed on hold if planning approval is still pending.

3. Advice following assessment

If the proposal is considered suitable, you will receive written advice confirming you may proceed to the inspection stage.

You must contact the Environmental Health Officer at least 3 business days prior to your proposed inspection date.

If the application is not supported, it may be refused.

4. Inspection

An Environmental Health Officer will inspect your kitchen.

If cleaning is required, or fit-out standards are not met you will be required to complete the necessary works before a certificate is issued.

All outstanding fees must be paid before approval is granted.

5. Issue of registration certificate

If the kitchen meets the required standards, a certificate of food business registration will be issued.

If standards are not met, further cleaning or modifications may be required before the certificate can be issued.

Environmental Health Officers will attend your premises periodically to ensure compliance with the Food Standards Code.

Inspections are generally scheduled by appointment.

If compliance concerns arise or complaints are received, inspections may occur without prior appointment.

You must pay an annual surveillance fee to maintain your food business registration.