Food Business Licensing
A new Food Safety Standard has been introduced across Australia and will be in effect from 8 December 2023. Find out about the changes here.
Council is responsible for licensing food premises under the Food Act 2006 and the Food Safety Standards.
Licences are valid until 31 August each year and are renewed annually.
Who needs a food business licence?
As a general guide, if you handle or prepare unpackaged food, you will need a licence. You may also need a new food business licence if you are taking over an existing food business. You can operate a food business from a commercial premises, a residential premises, a mobile vehicle, or a temporary location (e.g. food stalls at markets or events).
Examples of food that are unpackaged or handled that require a licence include:
- cut fruit or vegetables
- fruit or vegetable juice processed at the place of sale
- sausage sizzle or barbecue
- cakes or biscuits with dairy fillings or icings
- unpackaged takeaway foods such as hamburgers, hot dogs, pizzas, hot chips or curry
- unpackaged cooked pasta or lasagne
- unpackaged yoghurt
- any other unpackaged food, unless included in the exemptions
You will not need a licence if you sell:
- packaged food
- whole fruit and vegetables
- drinks (except fruit and vegetable juice processed on site)
- seeds, spices, dried herbs, tea leaves, coffee or ground coffee
- unpackaged snack food (for example, confectionary, potato chips, corn chips or nuts)
- food sold by not for profit organisations for fundraising (for example, sausage sizzle or cake stall)
- food provided at state government run facilities (for example, a public hospital or state school).
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To apply, please complete the appropriate application form from the below list and provide the supporting information.
- Food Business Licence Application form
- Temporary Food Stall Licence Application form
- Water Carrier Business Application
- Food Safety Program Accreditation / Amendment Application form
Futher details on how to apply and submit application forms can be found below.
Food Application forms
Council has 3 food business licence applications that applicants must complete depending on the circumstances. Please note: applications cannot be accepted until they are completed in full with the relevant documents attached and payment made. Incomplete, false or missing information will result in delays in assessing the application or the application being refused under the Food Act 2006. The completed application and relevant attachments should be submitted to Council at least 30 business days prior to the day you are planning to operate.
A food business licence application is required to make application for the following:
- New fixed or mobile food premises
- New licensee for existing business (takeover)
- Amendment of licence (administrative change to applicant / licence details)
- Amendment of design/fit-out (alterations to approved premises)
A temporary food stall licence application is required to make application for a temporary food stall in the Noosa Shire.
A water carrier business application is required to make application for a water carrier food business licence. Vehicles from which a person sells unpackaged drinking water by retail are required to hold a licence with Council.
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Council offers several ways to lodge your food business application forms. The most convenient way is by email. You can also lodge the application in person or by post.
By email - all emails and attached documents are to be sent to mail@noosa.qld.gov.au
In person – by visiting Tewantin Office located at 9 Pelican St, Tewantin QLD 4565
By post – you can post your application and relevant documents to: Noosa Council, PO Box 141 Tewantin QLD 4565
How to pay
After your application form is received, Council will email a payment link to the applicant after all of the required information has been submitted. Your application will be assessed by an Environmental Health Officer after full and correct payment has been received.
Other approvals
It is important to note that applying for a food business licence does not automatically provide approval to run the business. Operating a business of any nature from a residential location may require additional approvals. You should contact Council to enquire about what approvals you may need before lodging your food business licence application with Council.
Still have questions?
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Food safety supervisors
A licensable food business must have at least one nominated food safety supervisor who has the skills and knowledge to monitor food safety in a food business.
Does a food safety supervisor need training?
Council recommends that food safety training through a registered training organisation (RTO), (e.g. TAFE, college or private provider). You can find a RTO here, or enter the keywords ‘food safety supervisor training’ in a search engine. Find out more about food safety supervisor training and competency standards in Queensland Health's food safety supervisors guideline.
How to nominate
If you are submitting a Food Business Licence Application, you can nominate your Food Safety Supervisor/s at the same time. If you did not nominate at the time of submitting your Food Business Application, you have 30 days from the date of the food business licence.
To change or nominate a Food Safety Supervisor at a time other than the above, you are required to submit a Food Safety Supervisor Notification form to Council with a copy of the relevant qualifications.
Food handler training
All food businesses have obligations to produce safe food. Council recommends all staff involved in food handling, regardless of being a nominated food safety supervisor, complete some form of food safety training. Food businesses can meet these obligations by accessing free online food safety training programs including I’m Alert and DoFoodSafely. If you need access to a computer to complete this training, computers are available at any of Council's libraries.
Internal training may be tailored to suit the business’s own activities and procedures, but it should cover safe handling of food, understanding of food contamination, cleaning and sanitising of food premises and equipment, and personal hygiene.
Businesses may choose to keep a record of the training food handlers have completed. This will enable them to be sure everyone has completed the training they need, and easily demonstrate to authorised officers they have met the requirements of this clause.
Please note that this training does not meet the recommended requirements for a food safety supervisor however provides a general overview of food safety for food handling staff.
Conduct the training now by visiting:
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Licensable food businesses must have an accredited Food Safety Program (FSP) if:
- the food business involves off-site catering (e.g. provides catering at events)
- the primary activity of the food business is on-site catering
- the primary activity of the food business is on-site catering at part of the premises where they are catering to 200 or more people on 12 or more occasions in any 12 month period, eg convention centre
- the food business is carried on as part of the operations of a private hospital or otherwise processes or serves potentially hazardous food to six or more vulnerable people. For example: nursing home, childcare facility.
Council is responsible for accrediting FSPs for food businesses located within the Noosa local government area.
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How do I apply for accreditation of a Food Safety Program?
To apply to accredit or amend a Food Safety Program, you must submit a Food Safety Program Accreditation / Amendment application form to Council.
If you are applying for accreditation of a Food Safety Program, the following must be provided with your application:
- Completed Notice of Written Advice from an approved auditor. Information about choosing an auditor can be found on QLD Goverment website.
- One (1) electronic or hard copy of your Food Safety Program
How do I apply to amend a Food Safety Program?
If you are applying to amend your existing Food Safety Program, you must provide one (1) electronic or hard copy of your amended Food Safety Program and include a summary of detail of amendments.
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Council offers several ways to lodge your food business application forms. The most convenient way is by email. You can also lodge the application in person or by post.
By email - all emails and attached documents are to be sent to mail@noosa.qld.gov.au
In person – by visiting Tewantin Office located at 9 Pelican St, Tewantin QLD 4565
By post – you can post your application and relevant documents to: Noosa Council, PO Box 141 Tewantin QLD 4565.
How to pay
After your Food Safety Program Accreditation / Amendment Application and all required information is received, Council will email a payment link to the applicant. Your application will be assessed by an Environmental Health Officer after the full and correct payment has been received.
Still have questions?
For further information is required, please submit an enquiry or contact Council’s customer service centre.
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Before you apply for a home-based food business licence, you need to understand the fit-out requirements and be able to demonstrate that you:
- Are able to separate food business activities from other household food preparation;
- Have commercial grade surfaces and appliances; and
- Are able to secure the kitchen from children and pets.
Generally, Noosa Council will only accept applications for home based food businesses if non potentially hazardous and low risk foods are manufactured. Some examples include:
- Biscuits and cakes without fresh cream, ganache or custard
- Confectionary
- Crackers
- Muesli bars
- Decanting honey into containers
- Fudges, chocolate and other confectionary
- Grinding coffee beans
Other approvals
It is important to note that applying for a food business licence does not automatically provide approval to run the business from your home. Operating a business of any nature from a residential location may require additional approvals. You should contact Council to enquire about what approvals you may need before lodging your food business licence application with Council.
How to apply
To apply for a home based business, please complete a Food Business Licence application form.
Other options
If you are unable to operate a food business from your home, you could consider the subleasing another kitchen that is already licensed by Noosa Council. You will need a letter of permission from the existing licensee of that premises and would be required to submit a food business licence application.
How to submit a Food Safety Program accreditation / amendment application
Council offers several ways to lodge your food business application forms. The most convenient way is by email. You can also lodge the application in person or by post.
By email - all emails and attached documents are to be sent to mail@noosa.qld.gov.au
In person – by visiting Tewantin Office located at 9 Pelican St, Tewantin QLD 4565
By post – you can post your application and relevant documents to: Noosa Council, PO Box 141 Tewantin QLD 4565
How to pay
After your Food Safety Program Accreditation / Amendment Application and all required information is received, Council will email a payment link to the applicant. Your application will be assessed by an Environmental Health Officer after the full and correct payment has been received.
Still have questions?
For further information about FSPs, visit the Queensland Government website.
If you require further information, please submit an enquiry or contact Council’s customer service centre.
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Different rules apply to licensing of non-profit organisations. Non-profit organisations need a licence when meals are served 12 or more times in a financial year. A meal is food that is meant to be eaten at a table with cutlery.
Examples of a meal are:
- casserole
- roast meat and vegetables
- curries and stir-fry
- salad.
Examples of food that is not a meal:
- pie and sausage roll
- hot dog
- hamburger and hot chips
- sausage sizzle
- soup in a cup.
Non-profit organisations don’t need a licence for these activities:
- selling packaged food
- selling unpackaged food that is not a meal
- reheating or serving pre-prepared meals, for example, reheating frozen meals or making soup from a packet mix
- selling food that is not potentially hazardous:
- tea and coffee
- biscuits and cakes
- soft drink
- confectionary and nuts
- selling food that has a low risk of causing food poisoning:
- whole fruit
- toast
- cereal
- selling food that the customer helps to prepare, for example, a carer helping to prepare food at an accommodation facility
- selling food as part of a training or educational activity, for example, a cooking course where the food produced is served to customers to raise money for the organisation
- surf live saving clubs selling meals for a small price when a member of the club helps to prepare the meal.
You may not need a licence for these activities but all non-profit organisations still need to comply with the Food Act 2006. You can find more information in Queensland Health's Food safety in non-profit organisations.
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Food prepared or sold from markets or outdoor events must comply with food safety regulations and generally require a food business licence.
Temporary food stalls are temporary structures that are:
- Used to prepare and sell food at occasional events such as markets, shows and fairs
- Dismantled after the event.
Temporary food stalls can pose a higher risk to consumers than restaurants due to their temporary nature. Therefore, it is important to ensure your stall is setup and operations are compliant with the Food Act 2006, Food Standards Code and Temporary Food Stall Guide.
Licence requirements
You will generally require a temporary food stall licence to prepare or handle unpackaged food for retail sale from a temporary structure. If you prepare ingredients and handle food from another location (such as a kitchen) to sell from the temporary food stall, you will also require a separate food licence for that location.
Licence required – examples
Licence not required – examples
Unpackaged food or handled food including:
- Cutting or juicing fresh fruit or vegetables at the place of sale
- Sausage sizzle or barbecue of food
- Cakes or biscuits with dairy fillings or icings
- Unpackaged takeaway foods such as hamburgers, hot dogs, pizzas, hot chips or
- Unpackaged pasta, lasagne or curry
- Unpackaged yoghurt
- Unpackaged food for taste testing
- Any other unpackaged food, unless included in the exemptions
Note: even though a licence may not be required, these types of businesses must ensure the sale of safe and suitable food, and comply with the Food Standards Code.
- Only packaged food is handled
- Only whole fruit or vegetables are sold
- Only unpackaged snack food is sold, including:
- Croissants, friands, doughnuts, muffins, churros, biscuits or cakes without dairy fillings or dairy icings
- carob, chocolates, chocolate bars, confectionery or muesli bars
- dried vegetable chips, corn chips, potato chips, popcorn, crackers or nuts
- Pretzels, puffed rice, soy chips or toasted corn
- meat jerky, dried or glazed fruit
Food preparation at another location including preparing ingredients for use at the stall, eg:
- Cutting vegetables and meat
- Making dough or batter
The sale of the following takes place, unless it forms a potentially hazardous food:
- Whole, crushed, puffed or toasted nuts, grains and seeds
- Quinoa, spices, dried herbs, tea leaves, coffee beans, cereals or cocoa
- Coconut, couscous, edible oil, flour, legumes, lentils, noodles, oats or pasta
- Preparations for spreading on bread such as honey, peanut butter, hazelnut spread, vegemite, marmalade and jam
- Sugar and syrups such as golden syrup, maple syrup, rice syrup, malt syrup glucose syrup and coconut syrup
Preparing food for sale at the stall, eg:
- Baking cakes
- Making fudge
- Making jam or chutney
The only preparation carried out involves the grinding of coffee beans
Only drinks are sold (other than fruit or vegetable juice processed at the place of sale), including:
- Tea or coffee
- Soft drinks
- Alcoholic drinks
Only ice or flavoured ice is sold, for example:
- Shaved ice or snow cones
- Slurpees
Repackaging food for sale at the stall, eg:
- Packing bulk coffee, herbs, spices or nuts into packages for sale.
Primary produce such as seafood not sold by retail; meat and dairy is produced under an accreditation granted under the Food Production (Safety) Act 2000, part 5.
How do I apply for a temporary food stall licence?
To apply for a temporary food stall licence, you will need to complete the Temporary Food Stall Application Kit. A full and complete application must be received by Council with fees paid within 30 days prior to the event. If applications are submitted after this timeframe, additional fees may apply.
Council offers several ways to lodge your food stall application forms.
The most convenient way is by email - all emails and attached documents are to be sent to mail@noosa.qld.gov.au
You can also lodge the application in person or by post
- In person – by visiting Tewantin Office located at 9 Pelican St, Tewantin QLD 4565
- By post – you can post your application and relevant documents to: Noosa Council, PO Box 141 Tewantin QLD 4565.
How to pay
After your application form is received, Council will email a payment link to the applicant after all of the required information has been submitted. Your application will be assessed by an Environmental Health Officer after full and correct payment has been received. The application must include a site plan with details of the stall set up.
Other approvals
It is important to note that applying for a food stall licence does not automatically provide approval to run the business. Operating a business of any nature from a residential location may require additional approvals. You should contact Council to enquire about what approvals you may need before lodging your food stall licence application with Council.
Stall design and construction requirements
Your temporary food stall must be suitable for preparing, storing, handling and selling food. The Food Standards Code set out the minimum standards for stall design and construction.
Stall design
To see an example of the equipment required for a temporary food stall, view the artists impression of a food stall.
The Temporary Food Stall equipment checklist can also help check that you have all the equipment required to set up a food stall. All equipment must be supplied in good condition and working efficiently.
Your stall must be provided with:
- 3 sides / walls that extend full length between floor and roof that is easy to clean, impervious, rain proof material
- Roof / ceiling – easy to clean, impervious, rain proof material
- Impervious flooring that is clean, smooth, impervious and durable
- Food preparation areas such as tables and benches must have good support and consists of an impervious material that is easy to clean.
Washing facilities
Your stall must have:
- Separate hand washing and utensil washing facilities. At minimum, two 20 litres containers should be set up fitted with taps. Label each container, one ‘Hand Washing Only’ and the other ‘Utensil Washing Only’
- Hot water available for utensil cleaning
- Warm running water, liquid soap and paper towels are to be provided for hand washing; and
- Process for removing all cooking utensils from the site at the end of the day to thoroughly clean and sanitise these in dishwashing facilities connected to hot water, or by using the double bowl sink method.
- You can print off and use labels to mark your waste water, hand washing and utensil containers.
Cooking
- All cooking and hot food storage equipment is to be located under cover;
- Locate cooking equipment and heated surfaces well away from the public (at the back of the stall) for safety, but allow for adequate ventilation; and
- A dry chemical fire extinguisher of suitable capacity must be placed in the stall if cooking is conducted within the stall.
Waste
- Provide a refuse container with a fitted lid and bin liner to dispose of waste. Label this container ‘refuse only’. Clean and empty it daily or when full;
- All waste oil must be placed into a suitable container and removed at the end of the event. Do not tip waste oil, fats or grease down any sinks, drains or toilets; this can cause expensive blockages and pollution.
- Waste water must be stored in a container and labelled ‘Waste water only’. Dispose of waste water into a sewer under a trade waste approval.
Equipment
- You must have suitable refrigeration;
- Insulated containers such as eskies packed with ice can be used for storing small amounts of food waiting to be cooked;
- A probe thermometer must be kept on site. Use it regularly to check the temperature of your hot and cold foods. Electricity supplies at temporary events can be unstable and cut out without the knowledge of operators. Checking the thermometer regularly and recording temperatures will alert you to any potential problems.
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All water carriers require a food business licence with Council and to comply with the Food Standards Code to ensure the safe delivery of drinking water.
Guidelines
- Vehicles must not be used for any other purpose than domestic water distribution.
- Carriers must present their vehicle for inspection by a Council officer at any reasonable time.
- Carriers may only source treated drinking water from an approved potable water source, e.g. Council standpipe.
- Adequate measures must be taken to prevent contamination of the source of supply, distribution tank and container into which the water is being transferred.
- Water carriers are required to be licensed with only one Council, even if they are delivering water to multiple council areas.
Duty of carriers
- Carriers must notify the Council of the district in which the business is registered, prior to undertaking the bulk cartage of drinking water.
- Carriers must ensure that all persons involved in the bulk cartage of potable water are trained with at least 1 qualified food safety supervisor.
Signage on tanks
- The following information must be prominently displayed in signage:
- trading name and phone number – not less than 75mm in height each
- the licence number and tanker approval number – not less than 100mm in height each
- sign - “DRINKING WATER ONLY” – not less than 150mm in height
- mobile food vehicle licence number.
Hoses, pumps, fittings and water tank inner lining
- Pump and related fittings (including hoses and pipes) are to be used only for drawing water for human consumption.
- Delivery hoses must comply with relevant Australian Standards, such as 2070–1999 (Plastic materials for food contact use) or relevant international standard.
- Hoses, fittings, pump and water tank must be kept leak-free in a clean and well-maintained condition externally and internally at all times.
- Suitable storage areas for fittings and hoses must be provided on the tanker to prevent contamination; the delivery fittings attached to the delivery pump must be adequately capped and protected to prevent contamination of couplings and fittings.
- Lining materials used within containers and fittings must comply with Australian Standard 4020-2005 (Testing of products for use in contact with drinking water).
- Inner tank must be rust-free. If rust proofing is required, an approved rust-proof treatment suitable for drinking water must be used and applied in accordance with the manufacturer’s instructions.
- Internal coating of mild steel for water distribution tanks must not be carried out until all welding has been completed and the interior surfaces of the tank have been thoroughly de-scaled and cleaned.
- Queensland Water Resources Commission Technical Bulletin (TB19/1992) states that “coal tar-based products” are not recommended as internal coatings or linings for drinking water storages. Organic chemicals, leaching from these products, act as a food source for bacteria, consequently promoting bacterial regrowth.
Back flow prevention
- Vehicles must be fitted with backflow prevention systems in accordance with Australian Standard 3500-2003 (Plumbing and drainage set). Back flow devices on tanks used solely for the bulk cartage of drinking water must conform to the medium hazard rating of Australian Standard/New Zealand Standard 3500.1-2003 (Plumbing and drainage - water services). The vessel must also display a back flow approval sticker from Council on the rear driver’s side of the vessel.
Sanitising of tank, fittings and hoses
- Cleaning and sanitising, with a solution of 35ml of sodium hypochlorite (12.5% available chlorine) per 1000L of water, must be done on a regular basis. This dose rate must give a free residual chlorine level of not less than 1 part per million (ppm) after 30 minutes contact time. The solution must then be disposed of in an approved manner, and the tanks, hoses and fittings flushed with clean water.
Log books
- Details required in a log book include:
- place where water is obtained, the amount drawn and the metered standpipe readings
- place and date where water is delivered and the amount at each location
- printed name and signature of driver for each delivery
- any treatment carried out to the tanker
- any rejection of water.
- Complaints regarding water quality from Council standpipes
- To reduce the likelihood of complaints about contaminated water, the operator is encouraged to check the quality of water they collect from a Council-approved water source. If at any stage, the operator believes Council’s water supply from the standpipes is contaminated, Council must be contacted immediately. The resident is also encouraged to check water quality (e.g. smell, taste, odour) prior to the water being discharged to their rainwater tank.
- The majority of problems appear to occur when high organic content has built up in a customer’s rainwater tank and this organic matter, algae and sludge have reacted with the delivered treated chlorinated supply, causing an unpleasant taste and odour problems.
- Certain by-products can be produced or stirred up from the sludge and algae on the bottom and sides of the tank when chlorinated water is added to the tank. These by-products can include iodine, chlorine, ammonia, hydrogen sulphide (rotten egg gas) etc. Tanks that are underground, partly submerged or covered in vegetation are more susceptible to this reaction.
- This information is designed to be completed in conjunction with the conditions of your food business licence, Food Act 2006, Water Act 2000 or any other relevant legislation.
Licence fees and renewals
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Food business licences are current for up to 12 months. Renewed licenses are valid from 1 September and all new licences are current from the date of issue. All food business licenses expire on 31 August the following calendar year. Council’s fees and charges do not allow for pro-rata fees.
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On 1 July each year, Council will email your food business licence renewal notice. Please ensure your contact details are current with Council. To renew your food business licence, you must pay the fees in full before the due date.
If you fail to pay before 31 August, your business licence will lapse and you will be operating without a food business licence. You will be provided with an opportunity to restore your licence after this date, which will attract a restoration fee.
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If you do not renew your licence, your business will no longer hold a current food business licence and Council may issue you with a fine.
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If you receive a renewal notice that is in the previous business owner’s name, please contact Council, as a food business licence application may need to be submitted.
If you would like to make a minor change to your licence, for example, a change of contact details, you can write the changes on the renewal notice and return it to us with your fee. You are not required to submit a separate application for this.