Church Guidelines
Food Handling and Storage
What is this document?
This document is a compliance guide and practical food safety handbook for churches, charities, and community groups in Victoria.
It outlines the legal requirements under the Food Act 1984 (Vic) and national food standards for preparing, storing, selling, or donating food, and provides staff and volunteers with day-to-day handling rules.
Key Takeaways at a Glance
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Volunteering Doesn’t Exempt You: Food safety laws apply to charity operations, fundraisers, and community meals just as they do to businesses.
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Risk-Based Classifications: Obligations depend on the risk level of the food served:
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Class 4 (Low Risk): Pre-packaged goods or simple cake stalls; usually only needs simple council notification.
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Class 3 (Medium Risk): Reheating or cooking on-site; requires council registration/notification.
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Class 2 (High Risk): Preparing/serving high-risk foods (meats, dairy, meals on wheels); requires formal council registration and potentially a trained Food Safety Supervisor.
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Good Samaritan Protection: Donors are protected from legal liability as long as donated food is safe at the time of donation, given in good faith, and provided free of charge.
What’s Inside?
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Food Safety Controls: Vital rules for handling food, managing 11 key allergens, and keeping temperature-sensitive foods safely chilled (below 5°C) or hot (above 60°C).
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Action Steps for Groups: A step-by-step setup guide—how to contact your local Council’s Environmental Health Officer, register via FoodTrader, and train volunteers using free Do Food Safely online tools.
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10-Point Operational Checklist: Immediate rules for volunteers on handwashing, illness reporting, PPE usage, and pest prevention before handling any food.