Tasmanian Food Business Risk Classification System

Retailer

Businesses that sell food to the public which is not processed on site (can include slicing & weighing of delicatessen products and reheating/hot-holding of ready-to-eat (RTE) cooked foods). Generally not intended to be consumed on site.

Food Service

Food is made and/or served for consumption onsite, as take away or delivered for immediate consumption or for a catered event (may include transport).

Manufacturer

Business engaged in the physical or chemical transformation of food, food ingredients, substances or components into new products. Can be sold via wholesaler, direct to other businesses or direct to the public.

Wholesaler

Businesses engaged in pre-retail distribution activities (particularly importation, wholesaling, wholesale storage and multipurpose wholesalers who distribute not only to retailers but also to restaurant owners or consumers). May include transport activities and repacking.

FoodDefinitionExamples
High risk food Food that may contain pathogenic microorganisms and will support formation of toxins or growth of pathogenic microorganisms. Any potentially hazardous food. Examples - raw and cooked meat and poultry, seafood (excluding live), soft cheese, sprouted seeds, cut fruits, cooked rice and pasta.
Medium risk food

Food that:

  • may contain harmful natural toxins  or chemicals introduced at steps earlier in the food supply chain.
  • may contain pathogenic microorganisms but will not normally support the formation of toxins or growth of pathogenic microorganisms due to the food characteristics, or
  • is unlikely to contain pathogenic microorganisms due to food type or processing but may support the formation of toxins or growth of pathogenic microorganisms.
  • Fresh, whole fruit and vegetables
  • Pasteurised milk
  • Pasteurised fruit juice
  • Canned food
  • Salami
  • Icecream (hard frozen)
  • Milk-based confectionary (eg. chocolate)
  • Vegetables in oil
  • Peanut butter
  • Yoghurt
  • Mock cream or packaged fresh cream
Low risk food Food that is unlikely to contain pathogenic microorganisms and will not support the formation of toxins or growth of pathogenic microorganisms, and is unlikely to contain harmful natural toxins or chemicals, or foreign matter. Generally any non-potentially hazardous food that does not meet the definition of medium risk food above.
Examples - biscuits, flour, plain bread and rolls.

Inspection frequencies (every x months)

Classification Starting point Maximum (low compliance) Minimum (high compliance)
P1 6 3 12
P2 12 6 18
P3 18 12 24
P2-N One initial inspection Reinspect as needed Reinspect as needed
P4 One initial inspection Reinspect on compliant, recall or risk change only Reinspect on compliant, recall or risk change only
Updated: 5th May 2022