Changes for charities, groups and volunteers

Charities, groups and volunteers operating an ongoing food business will still need to notify the local council of their business and food activity details.

• Contact your local council

They do not need to notify if 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.

From 8 December, charities, groups and volunteers will be required to appoint a Food Safety Supervisor if, on an ongoing basis, the food they prepare is:

• served ready-to-eat
• potentially hazardous (needs temperature control), and
• NOT sold and served in the supplier's original package.

The Food Safety Supervisor requirement does not apply to not-for-profits and groups that provide food for fundraising at one-off or occasional events, or free to the community.

• See Food Safety Supervisors for more information.

From 8 December 2023, new food handler training requirements apply to some charities and groups that cook and sell food on an ongoing basis. Those that process unpackaged, potentially hazardous food and serve it ready-to-eat on an ongoing basis must ensure all food handlers are trained in food safety and hygiene or be able to demonstrate adequate skills and knowledge. The training must cover:

• safe handling of food
• understanding of food contamination
• cleaning and sanitising of food premises and equipment
• personal hygiene.

See Food Handler Basics training for more information and to access the NSW Food Authority’s free training course.

The requirement does not apply to not-for-profits and groups that provide food for fundraising at one-off or occasional events, or free to the community. However, they should have practical skills and knowledge appropriate to the type of food they are preparing to protect public health.

See also:

• Cleaning and hygiene  
• See Food Handler Basics training 

From 8 December 2023, charities and groups that regularly do more than just slice, weigh, repack, reheat or hot-hold potentially hazardous food, must also be able to demonstrate safe food practices. 

Specific activities must be monitored and recorded, including: 

• temperature control during food receipt 
• storage 
• display 
• transport 
• pathogen reduction during food processing 
• minimising time during food processing 
• cooling food 
• reheating food 
• cleaning and sanitising. 

This requirement can be met by keeping records, and/or demonstrating safe food practices. This could include having a written instruction sheet or standard operating procedure, and/or being able to walk and talk an authorised officer through their food handling practices and processes.

For more information, including templates for recording keeping, see Showing food is safe.

The requirement does not apply to not-for-profits and groups that provide food for fundraising at one-off or occasional events, or free to the community.

Inspections will still not be 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.

Charities, groups and volunteers operating an ongoing food business will still be regularly inspected by local council officers.

Inspections assess compliance against food safety standards in the Food Standards Code. Most councils use a standard inspection checklist. The inspections cover:

• physical condition of the facilities
• processes for food handling
• food safety skills and knowledge of food handlers.

You can prepare for an inspection by doing a self-test using the same checklist that councils use, the Food Premises Assessment Report (FPAR).

For more information on inspections and what to expect see inspections.