Tier 2 home-based food business - medium risk
Tier 2 home-based food businesses present a medium-level food safety risk, as handling of potentially hazardous food occurs, but the type of business limits the amount of food handled at any one time.
What are the restrictions on tier 2 food handling activities?
Approved tier 2 business activities are limited to:
- preparing potentially hazardous food (such as chopping, cutting or slicing) which is then transported to a market stall for cooking, making or otherwise finishing and then sold by retail sale.
- meals provided to guests at a bed and breakfast
- meals provided to guests at a farm homestyle accommodation
- meals provided to guests at a motel kitchen that also serves as the kitchen for owners or onsite managers.
Note: home-based food business kitchens may only be approved in accommodation premises that cater for guests. Premises that provide a dining facility that is open to the public must not be approved as a home-based kitchen tier 2 operation.
Tier 2 home-based food businesses must only handle food for retail sale.
Tier 2 home-based food businesses must not wholesale food.
What are some examples of tier 2 home-based food businesses?
Example 1
The bed and breakfast has 3 rooms and handle potentially hazardous foods. The bed and breakfast chef prepares 6 meals at any given time, which are then immediately consumed by the guests.
Example 2
A temporary food stall operator slices vegetables and meats then portions them into sealed containers, ready to cook at a market occurring on the following day. The potentially hazardous foods are stored in a fridge used solely for business activities, then safely transferred to eskies containing ice for transport on the morning of the market. The temporary food stall licensee and the home-based food business licensee must be the same person/company.
Example 3
A temporary food stall operator cooks, cools, packages and then refrigerates diced chicken for use at a market occurring the following day. The potentially hazardous foods are stored in the fridge used solely for business activities, then safely transferred to eskies for transport on the morning of the market. The chicken is then reheated thoroughly before serving to customers. The temporary food stall licensee and the home-based food business licensee must be the same person/company.
Tier 2 home-based food businesses present a medium food safety risk and can be operated from a standard domestic kitchen, given the minimum alterations set in the Home-Based Food Business – Fit Out Guide is satisfied. To access the guide, refer to How do I fit out a home-based food business?