The South Australian

Food Business
Risk Classification

December 2022

P1 P2 P3 P4

0
ISBN: 978-1-74243-618-0

Subjects: Food, Risk Classification, Food Business Risk

Authors/Contributors:
South Australia Department for Health and Wellbeing
Local Government Association of South Australia

Version control and change history

PDS reference: OCE use only

Version Date from Date to Amendment

1.0 October 2013 August 2015 Original version
2.0 November 2018 December 2022 Modifications after use
3.0 December 2022 Current Addition of Std 3.2.2A categories

1
Contents

Food Business Risk Classification Overview ................................................................. 3

Determining the Risk Classification ................................................................................. 4
Risk classification and inspection frequency process................................................... 5
Definitions .......................................................................................................................... 6
Retailers.............................................................................................................................. 8
Food Service .................................................................................................................... 10
Processors/Manufacturers.............................................................................................. 12
Food Transporters ........................................................................................................... 21
Guidelines for Setting and Adjusting Inspection Frequency ....................................... 23
References ....................................................................................................................... 25
Appendix 1: Quick Reference Risk Tables .................................................................... 26

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.

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 & Controlled Drugs Branch (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
Risk classification and inspection frequency flow chart

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
Category one business a food service or caterer business who processes unpackaged potentially
hazardous food into food that is both potentially hazardous and ready-to-eat (see Standard 3.2.2A).

Category two business a food retailer who handles and sells (but does not make) unpackaged, potentially
hazardous, ready to eat food (see Standard 3.2.2A).

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 means storing or displaying foods at or below 5°C.

Cook-chill a process where meals or meal components are fully cooked then cooled by controlled chilling
(e.g. blast chilling) and subsequent storage 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). Cook-chill
processes can include:
▪ The products are assembled after separate cooking of individual components, chilling and
then packing in the final container.
▪ The components are cooked individually, packaged, sealed and chilled in the final container.
▪ The meal components are 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).

These foods are not sterile, and their safety is based on a combination of:
▪ a minimal heat treatment (usually at 75°C or time/temp equivalent) 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)
▪ intrinsic properties of the foods (such as reduced pH or water activity, addition of
bacteriocins, etc.

Food business means a business, enterprise or activity (other than primary food production) that
involves the handling of food intended for sale and/or 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 (see South Australia Food Act 2001).

Food handler training means food handlers must complete a food safety training course that provides
training in or demonstrate skills and knowledge in safe handling of food, food contamination, cleaning and
sanitising and personal hygiene (see Standard 3.2.2A).

Food safety supervisor means a business must appoint a food safety supervisor with appropriate
qualifications to oversee food handlers and food safety management within the business, and ensure they
are reasonably available (see Standard 3.2.2A).

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 means businesses that make and/or serve food for immediate consumption (may
include transport) regardless of whether the food is consumed onsite or elsewhere.

6
Handling means the making, manufacturing, producing, collecting, extracting, processing, storing,
transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying of
food. This is intended to cover all the activities that take place in relation to food before it is sold and is not
restricted to the activities listed.

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

Hot holding means storing or displaying foods at or above 60°C.

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 is food that is unlikely to contain pathogenic organisms and will not support their growth, and
will not introduce microbial, physical or chemical hazards to other foods the business sells or handles.

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 are 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 are engaged in the physical or chemical transformation of food, food
ingredients, substances or components into new products. Their food can be sold via wholesaler or direct to
business and can include minimal or widespread distribution.

Ready-to-eat food 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 is a 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.

Substantiation of matters means a business must either demonstrate to an authorised officer or keep a
record to show that key food safety controls are being managed (see Standard 3.2.2A).

Transporter is a 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). Transporters do not process foods.

7
 Retailers
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 holding of RTE cooked
Retailer foods).
Generally not intended to be consumed on site and can include supermarkets, convenience
stores or specialty retail stores (e.g. bakery, butcher).
Example FSM Required
Risk/
Food Description Foods/ Comment Category FSM
Hazard
Business Tools
Products are
Alcoholic Outlets selling alcohol - Packaged or P4 usually pre-
to the public for bottled beer, packaged;
beverages consumption off the wine or spirits Chemical exception - port
N/A N/A
packaged premises only. - Bottle shop from a port
barrel.
May contain
pathogenic
Retailer of bread and - Bakery
microorganisms
baked goods. Not products that
P3 but will not
Bakery manufacturing. Does may contain
normally support
not include retail sale non-perishable
products of bakery products fillings e.g. jam
the formation of N/A N/A
Microbial toxins or growth
that contain - Bread
of pathogenic
perishable fillings - Biscuits
microorganisms
(P2). - Cakes
due to food
characteristics.
Baked goods that
contain perishable Classified P2 on
fillings that are not the basis that
manufactured on the - Cream filled the retail outlet If the RTE
premises but can cakes does not food is
Bakery include reheating. If - Custard filled contribute handled Food handler
products manufactured on pastries P2 significantly to unpackaged training (FHT)
premises the - Meat pies the safety of the Category 2. & food safety
classification - Sausage rolls product. supervisor
Perishable becomes P1. See - Egg-based Microbial Perishable If the food is (FSS).
fillings Processor fillings fillings may packaged
Manufacturer - - Egg glazes encourage N/A.
Bakery products pathogen
Perishable fillings growth.
processing.
Many of the
foods sold in a
Retailer of products - Antipasto
delicatessen
which are high risk, - Caviar If the RTE
require
processed (heat or - Cheese food is
refrigeration for
Continental non-heat treatment), - Cured meats
P2 control of
handled Food handler
ready to eat, requiring - Fermented unpackaged training (FHT)
type refrigeration or products
microbial
Category 2. & food safety
delicatessen growth.
reheating) such as - Pate supervisor
Microbial Prevention of
food smallgoods, cheeses, - Smoked or
recontamination
If the food is (FSS).
antipasto. Can Pickled packaged
is critical to the
include portioning, products N/A.
safety of the
slicing, and weighing. - Smallgoods
product sold by
the business.
Many of the
foods require
Business that sells - Supermarkets If the RTE
refrigeration for
but has not prepared - Sandwiches food is
control of
High risk high risk foods. (See - Fresh cut fruit handled Food handler
microbial
food definition pg. 7). and veg P2 growth.
unpackaged training (FHT)
Ready to eat, - Pastries Category 2. & food safety
Prevention of
refrigerated storage containing Microbial supervisor
recontamination
Perishable or reheated / hot held meat or egg
is critical to the
If the food is (FSS).
for sale. Generally - Vending packaged
safety of the
packaged. machines N/A.
product sold by
the business.

P1 P2 P3 P4 8
 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 holding of RTE cooked
Retailer foods).
Generally not intended to be consumed on site and can include supermarkets, convenience
stores or specialty retail stores (e.g. bakery, butcher).
Example FSM Required
Risk/
Food Description Foods/ Comment Category FSM
Hazard
Business Tools
- Newsagent
Low risk foods
- Chemist P4 only, packaging
Low risk Business that sells - Vending
provides
packaged only low risk pre- machine Microbial protection
N/A N/A
packaged foods. - Chewing gum
food - Potato crisps
and against
chemical recontamination.
- Soft drinks
- Packing dry
ingredients
Low risk foods
from bulk e.g.
only.
spices, flours,
grains, nuts,
Handling
tea P3 glasses, food,
Low risk Business that sells - Wine tasting
alcohol.
food only low risk - Cellar door Microbial N/A N/A
unpackaged foods. - Bar serving
unpackaged alcohol
and Potential for
chemical physical,
- Bar serving
chemical or
(hot) food from
microbial
another vendor
contamination.
- Service station
coffee vendor
- Ice-cream
- Milk-based May contain
confectionary pathogenic
- Yoghurt microorganisms
- Fresh whole but will not
and single cut normally support
fruit & the formation of
Business that sells
vegetables toxins or growth
Medium risk medium risk foods.
- Pasteurised P3 of pathogenic
(See Definitions).
food Ready to eat,
milk microorganisms
N/A N/A
- Dried fruit & due to food
refrigerated storage.
nut vendor characteristics.
Perishable Can be packaged or
- Health food
Microbial
unpackaged.
shops Other
- Bed & considerations
Breakfast include hygiene,
(providing low- temperature
medium risk control, and
breakfast stock rotation.
supplies only)
High risk, processed
food (chopping, no
- Beef Classified P2 on
heat treatment),
- Lamb the basis that
refrigerated, not P2
- Mutton the retail outlet
intended to be eaten N/A – not
Raw Meat & raw. Does not include
- Pork does not
selling RTE N/A
poultry - Fresh poultry contribute
cooked chicken food.
- Fresh chicken significantly to
outlets which are Microbial
- Fresh duck the safety of the
regarded as a
- Butcher product.
takeaway (see Food
Service).
Seafood High risk, processed - Crustaceans Classified P2 on If the RTE
(raw and heat - Fish the basis that food is
P2 Food handler
treated) fish and - Mollusc the retail outlet handled
training (FHT)
Excludes seafood, refrigerated retailing does not unpackaged
& food safety
processing storage. Processing (already contribute Category 2.
supervisor
of bivalve molluscs on processed) significantly to If the food is
of bi-valve site is P1 (see - Seafood, fresh
Microbial
the safety of the packaged
(FSS).
mollusc Mollusc processing). or frozen product. N/A.

P1 P2 P3 P4 9
 Food Service
Food Businesses that make and/or serve food for consumption on site, taken away for immediate
Service consumption or at a catering event (may include transport).
Example FSM Required
Risk/
Food Description Foods/ Comment Category FSM
Hazard
Business Tools
High risk, processed
(e.g. cooking), pre-
Food handler
Catering prepared ready to eat For large
training (FHT),
food (possible - Airline, Rail, P1 catering
food safety
cooling), transported Sea Transport operations
Offsite to another location, - Motor racing exposure is
Category 1 supervisor
(FSS) &
activity refrigerated storage, - Microbial relevant.
substantiation
reheating or hot
of matters.
holding before
serving.
Vulnerable
- Vulnerable population
High risk, processed Food handler
population businesses
Catering (e.g. cooking), pre-
facilities required to
training (FHT),
prepared ready to eat P1 food safety
- Sporting and comply with Std
food, possible Category 1 supervisor
Onsite major event 3.3.1. A
cooling, refrigerated Microbial (FSS) &
venues childcare centre
activity storage, reheating or
- Correctional serving a snack
substantiation
hot holding. of matters.
facilities only is classified
P3
May contain
- Ice cream vans
pathogenic
- Strawberries&
microorganisms
Medium Risk
Business that cream vendors P3 but will not
make/serves medium - Popcorn/fairy
normally support
Foods risk foods (see floss makers Microbial, the formation of N/A N/A
definition). - Childcare - chemical toxins or growth
Ready to eat, Lunch box and
Perishable refrigerated storage. centre
of pathogenic
physical microorganisms
- Coffee vans
due to food
- Bubble tea
characteristics
Outbreaks
amongst
- Bar restaurants pre-
High risk, processed
- Cafe prepared ready
on site from raw (e.g.
- Clubs to eat meals
cooking), time delay
- Hotel (e.g. Salmonella
Restaurants before serving
- Night club and
(cooling, hot or cold
and - Pub Campylobacter.)
holding) Food handler
- Restaurant
takeaway - Tavern P1 Hot holding or
training (FHT),
Raw preparation food safety
- Mobile food poor cooling of
allows for cross Category 1 supervisor
RTE food van foods supporting
contamination risks (FSS) &
- Sushi Microbial spore forming
prepared in to be increased.
- Chicken shop pathogen
substantiation
advance of matters.
- Supermarket growth identified
Food can be
˃4 hours consumed on the
hot chicken as a relatively
- Soft serve ice- common cause
premises, taken away
cream (no in of food-borne
by the customer or
situ disease
delivered.
pasteuriser) outbreaks.
Left-overs to be
considered.

P1 P2 P3 P4 10
Food Businesses that make and/or serve food for consumption on site, taken away for immediate
Service consumption or at a catering event (may include transport).
Example FSM Required
Risk/
Food Description Foods/ Comment Category FSM
Hazard
Business Tools
High risk, processed High risk food
Restaurants from raw (e.g. but no hot
and cooking), direct cook/ - Deli holding and no
serve or make/ serve - Fast food simultaneous Food handler
takeaway - Juice bar
operation, anticipated P2 servings. training (FHT),
food for immediate - Mobile food food safety
consumption. van Cross Category 1 supervisor
- Soft serve ice- contamination (FSS) &
RTE food - cream (in situ
Food can be Microbial risks still exist substantiation
express consumed on the pasteuriser) from raw prep of matters.
order premises, taken away - on site i.e.
˂4 hours by the customer or campylobacter
delivered

Restaurants High risk, purchased

Food handler
pre-prepared/cooked. Could also be
and Can be held cold or
- Subway
covered under
training (FHT),
Takeaway - Hot dogs/dim P2 food safety
hot for sale and or P2 retailer of HR
sims Category 2 supervisor
food. consumption on site.
- Soup
foods if no
(FSS) &
Food intended to be option to
- Sandwiches substantiation
consumed in short Microbial consume on
RTE food - - of matters.
period of time (i.e. <4 site.
no raw prep hrs).

P1 P2 P3 P4 11
 Processors/Manufacturers
Mainly engaged in the physical or chemical transformation of food, food ingredients,
Processor/ substances or components into new products. Can be sold via wholesaler, direct to
Manufacturer business or direct to the public. Can include minimal or widespread distribution.
Example Risk/
Food Description Comment
Food/business Hazard
Applies to baked goods that
contain perishable high risk
- Cake or pastry, Control unreliable as evidenced
Bakery fillings (including frozen bakery
fresh or frozen by repeated problems with
products).
products - Pie/ Pasty (including P1
Salmonella
meat, fruit or Product requires low
Can include either factory
vegetable) temperature storage to minimise
Perishable based premises or home
- Quiche pathogen growth, that remain in
based activities. Microbial
fillings - Some ganache’s the product or a component of
the product e.g. (filling) and to
processing For bakery items (non- (depends on Aw) prevent the formation of toxins.
perishable) see cereal
processing.

Food that is intended or

represented for use as a
source of nourishment for
- Fruit gel in glass jars
infants, but does not include P2
- Canned egg custard
infant formula products; Canned baby food retorting is an
Baby food formulated meal replacements;
- Pasta in jar
effective control of microbial
processing - Mashed fruit and
and formulated supplementary hazards.
vegetable in can or
foods (see Infant Formula P1). Microbial
retortable pouch.
Pasteurised and hermetically
sealed in a can, glass jar or
retort pouches.
- Beer Carbonated beverage
Applies to the processing - Spirit, Wine and processing and acidity means
operations of beverages Other Alcoholic pathogens unlikely to be present
including alcoholic, fermented Beverage Soft or to grow.
teas, carbonated and bottled Drink, Cordial and P3
water. Syrup For alcoholic beverages
Beverage Also applies to ice making. - Packaged water chemicals that cause acute
processing Does not include - Powder flavour Microbial illness (methanol) are unlikely.
manufacturing milk and milk - Purified water and
product or fruit and vegetable - Tonic water chemical Physical contamination is the
juices. - Wine vinegar greatest risk associated with ice
- Kombucha making as frozen water does not
- Ice making support microbial growth.
Acidity means pathogens
unlikely to grow.
- Kombucha If pH is too low, can cause injury
Beverage - Water-based & nut- with acid burns to the
processing Applies to small businesses based kefirs P3 oesophagus.
producing fermented - Rejuvelac
beverages. - Kvass Uncontrolled fermentation or
Chemical
Small producer - Fermented sodas secondary fermentation may
increase alcohol content where
it breaches the South Australia
Liquor Licensing Act 1997.
Preparing food (including
processing) by appropriate Canned foods are usually heat
- Cans
heating before or after treated to be stored indefinitely
- Bottles P2
hermetically sealing the food in at ambient temperature. The
- Sterile retort
Canned food a container to prevent spoiling.
pouches
heat process severity is
processing The commercial sterilisation of dependent on the pH of the
- All low acid foods
fish, meats, fruits & food. Unopened, heat-treated
(pH>4.5) Microbial
vegetables, soups & sauces in canned foods are not potentially
metal or glass containers or hazardous foods.
retort pouches.

P1 P2 P3 P4 12
 Mainly engaged in the physical or chemical transformation of food, food ingredients,
Processor/ substances or components into new products. Can be sold via wholesaler, direct to
Manufacturer business or direct to the public. Can include minimal or widespread distribution.
Example Risk/
Food Description Comment
Food/business Hazard
Canned food
Very small producer of high
processing acid product. P3
Classified level P3 due to size
- Few kilograms per and type of food. High acid (pH<
week of canned 4.5) precludes germination and
Very small The size and type of food of
tomatoes outgrowth of Clostridium
the manufacturer may be used Microbial
producer & to alter the risk classification.
botulinum spores.
high acid food
The size of the chocolate
manufacture determines the
Chocolate A large manufacturer of
- National producer of
P2 classification level. Raw
chocolate and similar
processing chocolate ingredients can introduce
confectionary. Microbial contamination to finished
product.

Chocolate
processing Small business making
- Local producer of P3 Classified level P3 due to size.
chocolate Less risk due to smaller
chocolates is classified as P3.
- Carob producer Microbial distribution.
Small producer
- Bread, inc. pita
- Baking powder
- Breakfast cereal
- Cake mix
- Coatings
- Custard powder
Bread Manufacturing - Dessert, dried
- Dextrin, dextrose
Biscuit Manufacturing - English muffin
- Glucose, gluten
Processing, baking and low
Cakes (including fillings or - Ice cream cone
water activity mean pathogens
decorations) - Dry noodle
unlikely to be present or to grow.
- Pasta, fresh or dried P3
Flour and Starch products - Pastry mix
Cereal Decorations, fillings and icing
manufacturing - Rye, sago, tapioca
that have a low water activity do
processing & Includes arrowroot, rice, corn, - Semolina
not support the growth of
barley, malt, wheat germ etc. - Un-popped corn Microbial
medium/low Also includes pulses/ legumes. - Repacking/down and
pathogens.
risk bakery packing of flours or chemical
Physical contamination to be
Cereal, Pasta and Baking dried grains
considered when repacking
Mix Manufacturing - Perishable fillings if
flours and grains.
Manufacturing prepared cereal validated as shelf
foods (including oatmeal), stable
fresh and dried pasta, and - Shelf stable cakes &
prepared baking mixes. cake decorations/
fillings/icings e.g.
cream cheese &
icing sugar, royal
icing, lemon curd,
ganache (depends
on aw)

P1 P2 P3 P4 13
 Mainly engaged in the physical or chemical transformation of food, food ingredients,
Processor/ substances or components into new products. Can be sold via wholesaler, direct to
Manufacturer business or direct to the public. Can include minimal or widespread distribution.
Food Description
Sweets/sugar confectionary
High sugar spreads/
Confectionary condiments
processing
High sugar snack foods
Cook chill - Short Shelf Life
perishable foods which have
undergone a mild heat or
pasteurisation process
Cook-chill food
(generally equivalent to 70°C
for 2 minutes). This process
Short shelf-life delivers a 6 log reduction in
Listeria monocytogenes and
processing has a refrigerated shelf life of
no more than 10 days at ≤ 5°C
including the days of
production and consumption.
Cook chill - Extended Shelf
Cook-chill food Life (ESL) means food that is
given a cooking process
Extended equivalent to 90°C for 10
minutes. This process delivers
shelf life a 6 log reduction of non-
processing proteolytic Clostridium
botulinum, and a refrigerated
shelf life of more than 10 days
Non-aseptic if validated
Cook-chill food Cook chill - Extended Shelf
Life (ESL) means food that is
given a cooking process
Extended equivalent to 90°C for 10
shelf life minutes. This process delivers
processing a 6 log reduction of non-
proteolytic Clostridium
botulinum, and a refrigerated
Aseptic shelf life of more than 10 days
packaging if validated
Cook-frozen food means foods
Cook-frozen which has undergone a mild
heat or pasteurisation process
food
and are intended to be frozen
processing with the intent of reheating
prior to eating.
P1 P2
Example Risk/
Comment
Food/business Hazard
- Chewing gum
- Crystallised or glace
fruit Low water activity and
- Liquorice processing mitigate against
- Marshmallow microbial contamination or
- Nut, candied, growth.
- Popcorn, candied
- Jams, conserves, P3 Low water activity of ‘protein’
spreads balls due to amount of sugar
- Honey packing syrups & dried fruit added to
- ‘Protein/bliss’ balls Microbial bind them.
with high sugar
syrup or dried fruit NOTE – honey packing is
content inspected by LG, but all hives
- Carob products must be registered with PIRSA
for hive health.
- Some ganache’s
(depends on Aw)
Cold chain for chilled transport
and storage unreliable with
- Pre-Prepared Meals
- Pre-Prepared Pasta
P1 significant potential for microbial
growth or recontamination.
- Pre-Prepared Rice
- Pre-Prepared Soups
Microbial Generally packaged.
and Sauces.
Evidence of pathogens in long
shelf life cook-chill products in
- Pre-Prepared Meals Australia has increased due to
- Pre-Prepared Pasta
P1 inadequate process controls
- Pre-Prepared Rice used by inexperienced
- Pre-Prepared Soups operators.
and Sauces. Microbial
Potential for recontamination
during packing.
No evidence of botulism from
cook-chill products in Australia
- Pre-Prepared Meals
P2 where process and risks are well
- Pre-Prepared Pasta managed and understood.
- Pre-Prepared Rice
- Pre-Prepared Soups Generally industrial scale
Microbial
and Sauces. manufacturing
- Pre-Prepared Meals
- Pre-Prepared Pasta
P2 Substantial documented
evidence that cook-freeze
- Pre-Prepared Rice
reliably controls pathogens in
- Pre-Prepared Soups
and Sauces. Microbial food in the community.
P3 P4 14
 Mainly engaged in the physical or chemical transformation of food, food ingredients,
Processor/ substances or components into new products. Can be sold via wholesaler, direct to
Manufacturer business or direct to the public. Can include minimal or widespread distribution.
Example Risk/
Food Description Comment
Food/business Hazard
- Cheese (not soft)
- Condensed milk
- Confections, frozen
- Evaporated milk
Includes – milk; cream, butter, - Flavoured milk
Dairy buttermilk, margarine, ghee, - Gelato
processing casein, cheese; whey, cultured - Ice-cream P2 Pasteurisation is generally
milk and yoghurt; ice-cream - Sour cream considered as reliable and
and ice-cream mix, powdered - Ultra-heat treatment pasteurised milk is considered a
(not including milk etc. milk Microbial medium risk.
soft cheese) - Yoghurt
- Dairy kefir
- Probiotic dairy
beverages
- Desserts made with
milk powder

Dairy Listeria monocytogenes

processing A manufacturer or processor
of soft and semi-soft cheese
(moisture content > 39%) with
Soft cheese pH >5.0
processing
Egg product means the
content of egg, as part or
Egg whole, in liquid, frozen or dried
processing form. Processed and
pasteurized.
Includes grading of eggs.
Fruit and vegetable
processing: Peeling, cutting
Fruit and or combining ingredients to
make fruit and vegetable
vegetable salads or similar products,
processing including washed and or
sanitised & bagged leafy
greens.
Manufacturer freezes the
produce and is continuously
maintained at -18°C or below.
Fruit and
vegetable Includes businesses where
processing - processing includes
peeling, slicing
- not all products blanched
Frozen i.e. berries
- large volumes are
produced
- Brie P1 multiplication on soft cheese
- Camembert
during long term cold storage.
- Feta
Cross contamination risks during
- Ricotta Microbial processing/handling.
- Fresh shell eggs
- Value added
Cracked eggs have Salmonella
products where egg
risk.
is the major
ingredient. P2 No evidence of outbreaks
associated with
- Basic egg products
pasteurised/processed egg
include whole eggs,
Microbial products but major risk
whites, yolks, and
associated with businesses
various blends- with
using unpasteurised egg pulp.
or without non-egg
ingredient.
- Fruit salad
- Salad
- Tabouli P1 Listeria and Salmonella
- Raw processed fruit
uncontrolled or control steps are
Microbial potentially unreliable.
and vegetables (e.g.
mousses, slices)
Time/temperature control to limit
microbial growth during
- Fruit, frozen P2 processing and the blanching
- Vegetable, frozen process are strong controls
against microbial hazards.
Microbial Frozen storage at less than -
18ºC is widely recommended.

P1 P2 P3 P4 15
 Mainly engaged in the physical or chemical transformation of food, food ingredients,
Processor/ substances or components into new products. Can be sold via wholesaler, direct to
Manufacturer business or direct to the public. Can include minimal or widespread distribution.
Example Risk/
Food Description Comment
Food/business Hazard
Fruit and The size of the manufacturer is
vegetable used to determine the risk
classification.
processing - Fruit, frozen
Small manufacturers that - Vegetable, frozen
Pre-preparation e.g. blanching,
blanch all products. - Packing low risk
Frozen peeling, of fruit and vegetables
whole fruit and
may reduce risk of dehydrated
blanch Small manufacturers that vegetables e.g.
products.
dehydrate fruit and vegetables. citrus, potatoes, P3
onion, carrots etc.
Wash/pack Pickles etc. are usually cooked
Manufacturing low pH/ low - Washing low risk Microbial & hot filled and or have low
water activity condiments. whole fruit and
pH/low water activity.
vegetables
Dehydrating Growers that wash or pack low - Dehydrating
For extra or high risk
risk whole fruit and vegetables - Chutneys, sauces,
processing, refer to P1 Fruit and
Condiments relishes
vegetable processing.

Small producer

Fruit and Fruit juice or vegetable juice

unpasteurised means juice
vegetable that has not been heat treated P1 Unpasteurised juice is classified
Juice to commercial sterility.
- Unpasteurised juice
as a high risk product as it may
contain pathogens and support
Product is intended to be kept Microbial their growth.
Unpasteurised under refrigerated storage.
processing
Pasteurised fruit or Pasteurised fruit juice may
vegetable juice support the growth of pathogens
Has undergone a mild heat and toxin formation, but the
Fruit juice treatment that will not actions during production (e.g.
eliminate all spores, so it pasteurisation and low
Pasteurisation requires refrigerated storage.
- Pasteurised & Shelf- P2 temperature storage) manages
the risk.
processing Shelf-stable fruit juice and
stable fruit juice,
Shelf-stable fruit juice is not
purees and nectars
purees has undergone an Microbial potentially hazardous since
Shelf stable ultra-heat treatment and ultra-heat treatment of the
therefore does not require product inactivates vegetative
processing refrigeration. cells and spores and therefore
low temperature storage is not
Medium or large processor. necessary.

Fruit juice

Pasteurisation - Pasteurised and The size of the manufacturer is

processing shelf-stable fruit P3 used to determine the risk
Small manufacturer (as
juice, purees and classification, small
above).
nectars Microbial manufacturers are classified P3.
Shelf stable
processing

Small producer
- Infant formula Baby formula is specifically
- Follow-on formula made for infants – vulnerable
Infant formula - Lactose free formula P1 populations – critical control
Processor or manufacturer of
product - Low Lactose unreliable as evidenced by
infant formula.
formula repeated problems with infant
processing - Pre-term formula Microbial formula – e.g. Salmonella and
- Baby formula Enterobacter sakazakii.

P1 P2 P3 P4 16
 Mainly engaged in the physical or chemical transformation of food, food ingredients,
Processor/ substances or components into new products. Can be sold via wholesaler, direct to
Manufacturer business or direct to the public. Can include minimal or widespread distribution.
Example Risk/
Food Description Comment
Food/business Hazard
Abattoir - Includes receival
and slaughter of animals,
dressing of carcases for meat - Abattoir operation
Meat or meat products from animals (except poultry)
Red meat is considered a high
Processing subject to AS4696:2007. - Lard, tallow P2 risk food as it may contain
rendering
pathogenic microorganisms that
Boning room – includes - Animal meat
are able to grow if temperature is
Abattoir/ processing, packaging, packing and Microbial not controlled.
Boning Room handling and storage of for freezing
meat or meat products from
animals subject to
AS4696:2007.

Meat
Processing Fermented, cured meat and
- Bacon E.coli (EHEC/STEC) in
smallgoods manufacturing
- Corned meat fermented meat products and
Manufacturing fermented
Fermented (salami), cured and preserved - Pate P1 Listeria in long shelf life
- manufactured meat products
meat meats, such as bacon or ham, Poultry smallgoods
demonstrates risk associated
and in manufacturing - Smallgoods.
processing smallgoods or prepared meat - Salami Microbial with these products.
Meat can be cured by salting,
products not elsewhere - Dried meats drying, pickling or smoking
Smallgoods classified.
processing
- Animal oil, refined,
- vegetable oil
Oil and Fat Manufacturing - Edible oil or fat,
means manufacturing crude - Fish or other marine Low water activity precludes
vegetable or marine animal oil, animal oil or meal microbial growth.
fat, cake or meal, margarine, - Lard or tallow, P3
Oils and fats compound cooking oil or fat, refined, Marinades and dressings with
processing blended table or salad oil, or - Margarine other ingredients depends on pH
refined or hydrogenated oil or - Olive oil Microbial <4.6, water activity, cooking or
fat. - Oil based cooling steps.
marinades/
dressings (pH &
water activity)

- Peanut butter
Peanut Butter Peanut butter means a
manufacturing P2
peanut based spread
processing containing no less than 850
- Other nut butters Salmonella can be eliminated
and pastes from nuts by roasting process.
g/kg of peanuts.
- Nut processing/ Microbial
Nut processing packing
However if recontamination of
finished product by Salmonella
- Peanut butter occurs, there can be prolonged
Peanut Butter survival of the pathogen. Peanut
The size of the manufacturer is manufacturing
processing used to determine this risk (small or retail P3 butter does not support
classification, small premise) pathogen growth because of its
manufacturers are classified - Other nut butters low water activity and does not
Nut processing require refrigeration.
level P3. and pastes Microbial
- Nut processing/
Small producer packing

- Poultry abattoir
Slaughtering and dressing operation
birds (including poultry and - Frozen poultry
Poultry game birds) and/or preparing manufacturing P1 Substantial evidence of failure in
and processing, boning, - Game bird (e.g. the community – residual
processing chilling, freezing or packaging pheasant, quail) contamination Salmonella and
(including canning) the whole slaughtering Microbial Campylobacter.
or selected parts of bird - Poultry meat
carcasses. processing &
packing

P1 P2 P3 P4 17
 Mainly engaged in the physical or chemical transformation of food, food ingredients,
Processor/ substances or components into new products. Can be sold via wholesaler, direct to
Manufacturer business or direct to the public. Can include minimal or widespread distribution.
Example Risk/
Food Description Comment
Food/business Hazard
Not ready-to-eat products
(NRTE) are identified as "raw"
although some products may
- Frozen food entrees
Prepared foods have received partial heat
(pizzas, pies, TV P2
treatment and can contain the The foods are described as
dinners, etc.)
presence of pathogens that requiring frozen or refrigerated
Not ready to - Marinated, stuffed
could cause foodborne illness. Microbial, storage and not intended to be
and/or breaded fish
eat food Not-ready-to-eat meals require
or meat chemical, consumed without cooking.
processing frozen or refrigerated storage physical
and require the consumer to
cook thoroughly in order for
safe consumption

- Sandwich/salad
manufacturing
The food is normally - Wet noodles/tofu
consumed in the same state - Fresh cut fruit and Demonstrated uncontrolled
as that in which it is sold (i.e. vegetable hazard Salmonella in
without further cooking or processing manufactured salads.
Prepared foods preparation). - Pesto Reheating is generally not
- Non-dairy P1 regarded as a preparation step.
This is a generic category, if dip/dressing Many ready to eat foods require
Ready to eat ready to eat food products are processing refrigeration.
food classified specifically in the - Non-dairy Microbial For fruit and vegetable
processing table, that risk profile should beverages e.g. processing Listeria and
be used. almond milk Salmonella uncontrolled or
Refrigerated high risk foods (unpasteurised) control steps are potentially
and non-refrigerated medium - Food for catering unreliable.
risk foods included. purposes
- Manufactured meats
- Salami

- Salt production/
packing
Salt & other - Sugar packing The inherit nature of these
low risk - Food acids (liquid/
P3 products does not support the
Manufactures or down-packs
ingredients/ ingredients
powder)
Physical
growth of pathogens.
- Colours Physical contamination needs to
additives - Calcium chloride be considered.
processor - Preservatives
- Artificial sweeteners
Includes –the killing,
dismembering, filleting or - Uncooked fish
cutting into portions, gill or product P2 Fish fillet and deboning operations
Seafood gutting, or skinning of seafood; - Whole fish
do not contribute significantly to
processing and the brining of seafood; - Fish fillets
microbial food safety
and the packing, treating, - Reformed fish cakes Microbial
washing, freezing, refrigeration
or storing of seafood.

Seafood - Caviar
Includes smoking, cooking and - Seafood salad
processing collecting caviar. products P2
Chilled or frozen, requires no
further cooking prior to
- Smoked cooked fish
consumption.
Ready to eat It does not include sushi - Smoked salmon
Shelf stable stored at ambient.
processing (see sushi below) - Fish sauce Microbial
and shelf and Mollusc processing. - Canned fish
stable - Pickled Shellfish

P1 P2 P3 P4 18
 Mainly engaged in the physical or chemical transformation of food, food ingredients,
Processor/ substances or components into new products. Can be sold via wholesaler, direct to
Manufacturer business or direct to the public. Can include minimal or widespread distribution.
Example Risk/
Food Description Comment
Food/business Hazard
Seafood - Cockles
Considerable debate regarding
processing - Clams P1 cross contamination regarding
Bivalve molluscs intended for - Mussels
marine Vibrios.
human consumption - Oysters
Refer to PP Std 4.2.1 for hazard
Mollusc - Pipis Microbial controls
processing - Scallops

- Corn chip
Potato, Corn and Other Frying and low water activity
- Crisp P3
Snack chips Crisp Manufacturing.
- Potato crisp
mitigate against microbial
processing Making potato crisps, corn hazards being present or being
- Taco, tortilla or Microbial
chips and other crisps. able to grow.
tostada shell
- Dried Herbs and
spices
- Repacking of herbs
Spices and and spices P2
Manufacturers of dehydrated Low water activity but may
dried herbs culinary herbs and spices.
- Tea and coffee
contain heavy microbial load.
repacking Microbial
processing - Coffee bean
roasting
- Seeds
- Dried Herbs and
spices The size of the manufacturer is
Spices and Small manufacturers of - Repacking of herbs P3 used to determine the risk
dried herbs dehydrated culinary herbs and and spices classification.
processing spices are classified level 3 - Tea and coffee The production of salt has low
repacking Microbial microbial risk, but physical
- Coffee bean and contamination must be
Small producer roasting physical considered.
- Seeds

A sprout producer means a

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;
d) germination or growth of
Sprout seed;
processing 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.
High risk. Sprout seeds may be
contaminated with pathogens at
low levels but the sprouting
process (at ambient temperature
in water) will support their
- Alfalfa growth to high levels. Critical
- Fenugreek P1 control actions include: using
- Mung bean certified seed, pre-screening
- Pea sprouts seeds before germination,
Microbial process verification through
pathogen and testing; using
potable water during
germination and harvest; and
storing finished product in
refrigerated conditions.

Controls - limitation on storage

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

P1 P2 P3 P4 19
 Mainly engaged in the physical or chemical transformation of food, food ingredients,
Processor/ substances or components into new products. Can be sold via wholesaler, direct to
Manufacturer business or direct to the public. Can include minimal or widespread distribution.
Example Risk/
Food Description Comment
Food/business Hazard
- Chopped garlic
The Food Standards Code Std
- Garlic cloves
The use of oil, brine, water 2.3.1 specifies this class of
- Sun-dried tomatoes
and vinegar to preserve product must not have a pH
- Chilli
vegetables. greater than 4.6.
- Ginger
- Eggplant
Vegetables in Acidified, submerged in oil
- Capsicum
Fruit & vegetables are
oil processing etc., ambient or refrigerated
- Mushrooms P1 considered to be the same in
storage. this Standard.
- Olives
- Kimchi
Vegetable Fermentation of vegetables is
- Sauerkraut Microbial Possible acidifying agents
fermentation included here as the include vinegar, acetic acid,
- Marinades
fermentation process drops citric acid, and lemon juice.
containing garlic or
the pH.
other vegetables if
Increased risk of spore former
pH or water activity
toxin production i.e. Clostridium
unknown/not hot
botulinum.
filled

P1 P2 P3 P4 20
 Food Transporters
Food Pre-retail distribution activities (particularly importation, wholesaling, wholesale storage
and multipurpose wholesalers who distribute not only to retailers but also to restaurant
Transporter owners or consumers). Transport activities are also included.
Food Description Examples Risk/ Comment
Hazard
Bulk flour Bulk flour storage means
wholesale distribution, P3 Low water activity, packaging
storage - Bulk flour minimises recontamination;
transport and storage of flour
Microbial storage unlikely to affect risk.
distributor in large consignments.

Dairy transport business

means a business, enterprise
or activity involving the
Bulk milk collection and transport of milk P2
from the dairy primary
collection production business to the
- Bulk milk Pasteurisation occurs later
distributor processing business or the Microbial
transport of bulk milk or dairy
products between dairy
processors.

- Butter
Mainly engaged in wholesaling - Cheese but not soft
dairy produce, ice cream and cheese. P3 Pasteurisation is effective;
Dairy produce other frozen dairy desserts. - Cream
packaging provides safety
distributor Does not include distributors of - Yoghurt
against recontamination.
soft cheese (see High risk food - Frozen dairy dessert Microbial
P2). - Ice cream
- Milk

- Bottled water
- Canned food
Dry goods are wholesale
- Cereal food Product unlikely to be
products that are generally
Dry goods and solid and dry that does not
- Condiment P4 contaminated and does not
- Confectionery support growth.
beverages require refrigeration or freezing
- Cooking oil or fat
to maintain.
distributor - Cordial Microbial Distribution does not affect risk.
- Honey
- Margarine
- Nuts, potato crisps

Food preserved by freezing

- Frozen fruit
Frozen food and packaged for wholesale
- Frozen vegetables P3 Cook-freeze reliably controls
distribution.
distributor - Frozen fish/seafood pathogens in food
Medium risk foods, large Microbial
- Frozen ready meals
volumes

P3 Uncut fruit and vegetables

Fruit and Consists of businesses mainly
- Fruit, fresh unlikely to become undetectably
vegetables engaged in wholesaling fresh
- Vegetable, fresh Microbial contaminated with
fruit or vegetables. and
distributor microorganisms or chemicals.
chemical
- Salami
Perishable - Vegetables stored in
ready to eat, Medium risk foods are those oil
that may contain harmful - Peanut butter P3
packaged, natural toxin or chemicals - Shell eggs Distribution does not affect risk.
medium risk introduced at steps earlier in - Milk-based Microbial
food the food supply chain. confectionary
- Hard frozen ice-
distributor cream

P1 P2 P3 P4 21
Food Pre-retail distribution activities (particularly importation, wholesaling, wholesale storage
and multipurpose wholesalers who distribute not only to retailers but also to restaurant
Transporter owners or consumers). Transport activities are also included.
Food Description Examples Risk/ Comment
Hazard
Perishable, High risk food, ready-to-eat - Fresh cut fruits and Prior processing in the supply
ready to eat, food, refrigerated storage, vegetables, ready to P2 chain of food is important for
safety. The safety also relies on
packaged, high consumed cold, packaged eat, packaged.
the integrity of the cold chain.
product - Smallgoods
risk food Microbial Distributor has a responsibility to
- Soft cheeses maintain refrigerated storage.
distributor
- Bacon
Mainly engaged in wholesaling - Frozen meat
Processed fresh or frozen meat, bacon, - Ham P2 Products may harbour
pathogens; temperature control
meat ham, poultry or rabbit meat. - Meat
is important to minimise
Does not include fermented - Poultry
distributor meats. - Rabbit meat Microbial potential for growth.
- Sausage
- Crustacean
wholesaling
(including
Mainly engaged in wholesaling processed,
P2 Products may harbour
Seafood fresh or frozen fish or other - Fish
pathogens; temperature control
distributor is important to minimise
seafood (except canned). - Mollusc (including
Microbial potential for growth.
processed)
- Seafood, fresh or
frozen

P1 P2 P3 P4 22
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
*Inspection priority: 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 recall or risk change only

New business/operator or no history

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. It may not
need to commence at the starting point.
23
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 and is 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 24
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)

P1 P2 P3 P4 25
 Appendix 1: Quick Reference Risk Tables
Retailer Cook – Frozen food processing 14

Alcoholic beverages packaged 8 Dairy processing (not including soft cheese) 15

Low risk packaged food 9 Egg processing 15
Bakery products 8 Fruit & vegetable processing - frozen 15
Fruit juice – Pasteurisation processing – Shelf 16
Low risk food unpackaged 9
stable processing
Medium risk food - Perishable 9 Meat processing – Abattoir / boning room 17

Bakery products – Perishable fillings 8 Peanut butter & nut processing 17

Continental type delicatessen food 8 Prepared – Not ready to eat food processing 18

High risk food – Perishable 8 Seafood processing 18

Seafood processing – Ready to eat & shelf 18
Raw meat and poultry 9
stable
Seafood 9 Spices and dried herbs processing 19

Bakery products - Perishable fillings processing 12

Food Service Cook-chill food – Short shelf-life processing 14

Cook-chill food – Extended shelf-life processing, 14
Medium risk foods - Perishable 10
non-aseptic packaging
Restaurants & takeaway - RTE food express order 15
11 Dairy processing – Soft cheese processing
<4hrs
Restaurants & takeaway – RTE food – no raw prep 11 Fruit & vegetables processing 15
Fruit juice and vegetable juice - Unpasteurised 16
Catering – Off-site activity 10
processing
Catering – On-site activity 10 Infant formula product processing 16
Restaurant & takeaway – RTE prepared in advance Meat processing – Fermented meat processing, 17
10
>4hrs Smallgoods processing
Poultry processing 17

Processor/Manufacturer Prepared - Ready to eat food processing 18

Beverage processing 12 Seafood processing – Mollusc processing 19

Beverage processing – small producer 12 Sprout processing 19

Canned food processing – Very small producer & 19
13 Sushi processing
high acid food
Chocolate processing – Small producer 13 Vegetables in oil processing 20

Cereal processing & medium/ low risk bakery 13

Confectionary processing 14 Food Transporter
Fruit & vegetable processing – Small producer 16 Dry goods & beverages distributor 21
Fruit juice – Pasteurisation processing; shelf stable 21
16 Bulk flour storage distributor
processing - Small business
Oils and fats processing 17 Dairy produce distributor 21

Peanut butter & nut processing – Small producer 17 Frozen food distributor 21

Salt & other low risk ingredient/additive processor 18 Fruit and vegetables distributor 21
Perishable, ready to eat, packaged, medium risk 21
Snack chips processing 19
food distributor
Spices & dried herbs processing – Small producer 19 Bulk milk collection distributor 21
Perishable, ready to eat, packaged, high risk 22
Baby food processing 12
food distributor
Canned food processing 13 Processed meat distributor 22

Chocolate processing 13 Seafood distributor 22

Cook-chill food – Extended shelf-life processing,
14
aseptic packaging

26
For more information
Food Safety and Regulation Branch
Health Protection and Licensing Services
Citi Centre Building
11 Hindmarsh Square
Adelaide SA 5000
Telephone: 8226 7100
www.sahealth.sa.gov.au/foodsafety
© Department for Health and Wellbeing, Government of South Australia. All rights reserved