Charities, groups and volunteers
The NSW Food Authority and NSW Government recognise the valuable work conducted by charities, organisations and volunteers when selling or donating food for charitable purposes. Examples include:
- free sausage-sizzles for junior soccer players
- school fetes
- lamington drives to raise money for the victims of a natural disaster
- selling chocolates to raise money for the Red Cross
- making food for volunteer fire fighters during a bushfire.
Changes for charities, groups and volunteers
The advice on this page is current. From 8 December there are new food safety requirements for some charities and groups.
Notification, licensing
Charities, groups and volunteers do not need a food business licence nor do they need to notify food authorities of their food activities provided the food:
- does not need to be kept hot or refrigerated to keep it safe
- would need to be kept under temperature control, but will be eaten immediately after thorough cooking, such as at a sausage sizzle.
If the food does need to be kept under temperature control to keep it safe, and will not be consumed immediately after thorough cooking, then organisations and groups selling food for community or charitable purposes need to notify the local council of their business details. From 1 September 2015, notification is satisfied via applications to council for services, permits and approvals.
Food safety supervisor
Charities, groups and volunteers do not need to appoint a Food Safety Supervisor to prepare food which is to be sold to raise money for charitable purposes provided the food is eaten immediately after thorough cooking and does not pose a possible health risk. See Skills & knowledge below for further information.
Food safety control
Potentially hazardous foods that could pose a health risk include:
- large quantities of meat-based food that will be stored and transported prior to reheating and serving
- ready-to-eat foods that need to be refrigerated to keep them safe, such as raw shellfish, cooked meats and seafood, or cooked rice
- dairy or egg based desserts.
Inspections
Inspections are not required for an organisation selling food for community or charitable purposes provided the food:
- does not need to be kept hot or refrigerated to keep it safe
- would need to be kept under temperature control, but will be eaten immediately after thorough cooking, such as at a sausage sizzle.
Skills & knowledge
People who are preparing food for sale to raise money for charitable purposes do not require formal cooking or food handling skills, provided the food is eaten immediately after thorough cooking and does not pose a possible health risk.
They should have practical skills and knowledge appropriate to the type of food they are preparing to protect public health.