OVERVIEW

The Mornington Peninsula Shire is responsible for the registration of all food premises within the Municipality under the Food Act 1984. This includes food prepared, handled or stored in a domestic kitchen for sale at events and markets.

WHAT IS A DOMESTIC KITCHEN REGISTRATION

A domestic kitchen registration is where food is prepared, handled or stored for sale at events or marketsfrom a private dwelling which is registered under the Victoria Food Act 1984. All registered domestic kitchens should be designed appropriately for the nature and quantities of foods produced and are only suitable for small amounts oflow risk foods.For the production of high risk foods (Class 2 food premises) or large scale production of low risk foods (Class 3 food premises), a commercial kitchen separate to your domestic kitchen which complies with the Australian Standard for fitout of food premises must be provided.High risk foods are foods that require refrigeration to stay safe such as meat, dairy, eggs and seafood.

SETUP REQUIREMENTS OF A COMMERCIAL DOMESTIC KITCHEN

Prior to contacting the Shire’s Environmental Health Team,advice should first be obtained from the Shire’s Statutory Planning and a private Building Surveyor to determine if any restrictions apply to your premises and proposed activities. If you live in a rental property you must provide land lord consent to ensure you can operate a business from the premises.

The design and construction of the domestic kitchen must comply with the following:

  • Food Act (Vic) 1984including National Food Safety Standard 3.2.3
  • Australian Standard 4674-2004, design, construction and fit out of food premises
  • South East Water Grease Trap requirements OR Mornington Peninsula Shire Wastewater Management Policy if sewer is not available

The fit out requirements of a commercial kitchen include:

1.A separate handwash basin with warm running water forhand washing AND

a double bowl sink or a single sink and a sanitising dishwasher

2.An additional sink may be required where foods need to be washed or rinsed.

3.Separate and adequate storage area for the storage of food.

4.Durable smooth, impervious and easy to clean surfaces.

5.Adequate ventilation.

6.A separate drain for the disposal of wastewater.

7.Adequate pest proofing of the premises.

8.A food grade sanitiser.

9.A digital probe thermometer.

Class 2 premises (preparing high-risk foods)in a domestic dwelling must be a separate purpose-built kitchen from the kitchen that is used as part of the dwelling. These premises must maintain a Food Safety Program (FSP) and nominate a Food Safety Supervisor (FSS).

Class 3 premises (preparing low-risk foods) must maintain minimum food safety records as outlined in the Department of Health Food Safety Guide for Class 3 Food Businesses.

Food Safety Program templates and minimum records can be downloaded from the Food Safety Victoria website at

GREASE TRAP AND SEPTIC TANK REQUIREMENTS FOR DOMESTIC KITCHENS

Depending on the type of food produced in the domestic kitchen a grease trap may be required to be installed. South East Water should be contacted on 131 694 for further advice.

In un-sewered areas, a septic tank upgrade may be required to comply with MPSDomestic Wastewater Management Policy.It is recommended that you find out what type of septic tank system is located at your property before applying for Food Act Registration.

WATER SUPPLY FOR DOMESTIC KITCHENS

All domestic kitchens must use potable water in their food production. Domestic kitchens on tank water supply must ensure the water complies with Dept of Health Guidelines for Private Drinking Water Supplies at Commercial and Community Facilities.

LABELLING REQUIREMENTS

Any food packaged in a domestic kitchen for sale must comply with the labelling requirements set out in the Food Standards Code. A nutritional panel and ingredients list must also be provided on the product. For more information on nutrition labelling go to

STREATRADER

If your domestic kitchen prepares food for sale at markets or events you must register your business on the Streatrader website

Once you are registered with Streatrader you are required to lodge a statement of trade each time you operate your business at an event or market.

HOW DO I APPLY FOR REGISTRATION?

When applying for registration you must submit the following to the Shire’s Environmental Health Team for assessment:

  • Adetailed floor plan of the commercial proposed domestic kitchen which clearly details the type and location of all fittings and fixtures and well as floors, walls and ceilings finishes.
  • A letter outlining the proposed business and food activity to be conducted at the domestic kitchen.This should include the quantity of food prepared, type of food prepared, and mode of transportation of food if applicable.
  • A completed Application to Register a Food Premise form and prescribed fee.
  • A Food Safety Program for the business.
  • A Copy of the Food Safety Supervisor Training Certificate or a copy of confirmation that the training has been booked.
  • Applicants can obtain and view the Shires Best Bites Program Kit and CD Rom before applying for Food Act Registration.

Once all this information has been received a Shire Environmental Health Officer will contact you to organise an inspection of the domestic kitchen. Further information may be requested to complete the application.

Please note that under the Food Act 1984 the Shire can issue infringements or prosecute food businesses operating in the Shire for offences which include:

  • Failure to register with the Shire or on Streatrader
  • Failing to maintain a cleanpremises at the domestic kitchen or at events and markets
  • Failure to provide hand washing facilities at events or markets
  • Providing unsafe or unsuitable food

FURTHER INFORMATION

Shires Environmental Health Team:5950 1050

Shires Statutory Planning Unit:5950 1010

Shires Statutory Building Team: 5950 1050

Domestic Food Premises – Last Updated 5 December 2014 - EPACS - Obj ID A4799590