Appendix 2: Food Hazards: sausages and hamburgers

The Victorian Department of Health Food Safety has responded to the findings released in the VCEC1 report on the burden to business of food regulation in this state. From 1 July 2010 the Food Act will introduce a new classification system. There will be four classes of food premises, and the aim of this system is to allow regulation to be better matched to the level of food safety risk which each class of food premises needs to manage. The new classes will be: • Class 1 – for premises where there is a high risk such as those handling and supplying high risk ready to eat food predominantly for vulnerable population groups (the elderly, children aged 5 years or less, hospital patients, and others whose immune systems are compromised). • Class 2 – for premises engaged in manufacture or handling of any unpackaged, potentially hazardous foods, such as food that requires temperature control. • Class 3 – for premises handling low risk food (for example, baking bread) or wholesale of pre-packaged food, or selling pre-packaged, potentially hazardous food that requires temperature control. Also includes some community group food events. • Class 4 – for premises selling shelf-stable, pre-packaged food or running low risk community food activities, such as sausage sizzles where this food is cooked and served immediately.