Plenty of people dream of turning a favourite recipe into a small income. Jams, cakes, sauces and meal boxes can all start life in a home kitchen. The catch is that selling food brings real legal duties. Knowing them early saves a lot of stress later.

The good news is that the national food safety standards are written in plain terms. How they are applied differs between states, territories and councils. Your local council is the main contact for most of the practical steps. This guide walks through what a home food business needs to get right before the first sale. It covers council contact, the Food Standards Code, your kitchen set up and the habits that keep customers safe.

Home food businesses follow the same rules as larger ones

Food Standards Australia New Zealand is clear on one point. A home based food business must meet the same food safety requirements as any other food business. This applies no matter how small you are or how often you sell. It covers selling at local markets, supplying school canteens, catering events and selling food online from home.

The main rules sit in the Australia New Zealand Food Standards Code. Standard 3.2.2 covers food safety practices and general requirements. Standard 3.2.3 covers food premises and equipment. Part 1.2 deals with labelling and the other information you must give buyers.

There is one more standard to check. Standard 3.2.2A covers food safety management tools. It may apply if you handle unpackaged food that is ready to eat and potentially hazardous. The FSANZ guide for home based food businesses sets out each of these points in more detail.

Talk to your council before you start

FSANZ says you must notify your local food regulator before you start selling, and this is usually your local council. The name of this step and the forms involved differ between states and territories. You also need to tell them before you change your business name, your location or the kind of food you make. Food safety officers can inspect home businesses, so it pays to be ready.

Councils also apply planning rules to businesses run from home. In Victoria, for example, the business must be run from your place of residence. No more than two people who live elsewhere can work in it. It must not use more power, water or gas than normal household use, and it must not harm the neighbourhood.

Those Victorian rules add a few more limits. Materials and goods must be stored inside a building. Goods sold online cannot be collected from the home. The Victorian home based business requirements also note that a planning permit may be needed in some cases, so check your own council’s guidelines.

Your trading name is part of this early paperwork too. If you plan to sell under something other than your own name, read up on how to register a business name in Australia. It is far easier to sort this out before labels and market signs are printed. Rules vary between states and councils, and they change from time to time.

Skills and training for food handlers

Everyone who handles food in your business must know how to keep it safe. That includes family members who help out on busy weekends. Depending on what you make, you or someone in the business may need formal training. One example is a certified food safety supervisor, and your council can tell you if this applies.

Training is worth doing even when it is not required. It gives you a clear picture of the risks in your recipes. It also helps when a council officer visits and asks how you manage those risks. Your council is the best place to ask which course suits your food.

Setting up your kitchen for food sales

Your premises must be designed and fitted out so food can be handled safely. FSANZ lists a number of basics that apply to a home kitchen used for business. These are worth checking one by one before you notify council.

  • A hand basin with warm running water, soap and single use towels.
  • Fridges that keep food at 5°C or colder, and freezers that keep food frozen hard.
  • Enough space and storage to avoid contamination.
  • Floors, walls and benches that are easy to clean.
  • Drinking quality water, good light, good ventilation and a way to store and remove waste.

The hand basin rule catches many people out. If you want to use that sink for other jobs, such as washing dishes or laundry, you need written approval from your council. Ask about this early, because it can affect your kitchen layout. A small change now is cheaper than a renovation later.

Keeping food safe from contamination

Food must be protected at every stage. That means during storage, preparation, transport and display. In a family home this includes keeping food away from pets, children, visitors and anyone who is unwell. It also means keeping it away from chemicals, pests, waste and dirt.

Handwashing is the habit that matters most. Wash with warm running water and soap, covering wrists, palms, the backs of your hands, between your fingers and under your nails. Dry your hands on single use towels. Never handle food for sale if you are sick.

Keep raw food and food that is ready to eat apart. Use different cutting boards for each. Store raw food below ready to eat food in the fridge so nothing drips onto it. These small routines stop most cross contamination problems before they start.

Cleaning and sanitising

Your kitchen must be kept free of rubbish, food waste, dirt and grease. Surfaces, utensils and containers need cleaning first and then sanitising. FSANZ lists bleach, a commercial food safe sanitiser or a dishwasher on its longest and hottest cycle as ways to sanitise. Cleaning alone does not kill every germ, so the second step counts.

If you find you enjoy the cleaning side more than the cooking, that can be a business in its own right. Our guide on how to start a commercial cleaning business covers that path. Either way, a written cleaning routine makes daily work faster. It also shows a council officer that you take hygiene seriously.

Temperature control and traceability

Potentially hazardous foods include anything containing meat, egg or dairy. These must be kept at 5°C or colder, or 60°C or hotter. This applies when you receive, store, display and transport them. Poultry and minced meat should be cooked to 75°C.

Work quickly so food spends little time out of the fridge. Cool cooked food quickly so it goes into the fridge within the required timeframes. A food thermometer is the only reliable way to check. Guessing by touch or look is not good enough when you are selling to the public.

FSANZ also asks food businesses to keep records. Note your ingredients, your suppliers and any businesses you sell to. Food manufacturers, wholesale suppliers and importers must have a written recall plan and follow it if needed. Good records make it simple to trace a problem back to its source.

Selling online and planning for growth

Many home cooks now take orders through a simple website. If you go down this road, choose a reliable host so your order page stays online during busy periods. Our post on the benefits of trusted web hosting explains what to look for. Remember that council rules on collecting goods from home may affect how you deliver.

Some home food businesses grow beyond a domestic kitchen. When that happens, you may need commercial premises and a fresh council notification. The practical side of that change is covered in our article on moving office versus moving house. Planning for growth early means the move feels like a step forward rather than a scramble.

Frequently asked questions

Do I need to tell my council if I only sell at markets?

Yes, the size of your business does not change the rules. FSANZ says home based businesses must meet the same requirements however often they sell. Notify your council before you start. They can also explain any market stall conditions in your area.

Can I use my normal kitchen sink for handwashing?

You need a hand basin with warm running water, soap and single use towels. Using that sink for other jobs, such as dishes or laundry, needs written council approval. Ask your council how this works in your kitchen. Their answer may shape your set up.

What temperature should my fridge be?

Fridges must keep food at 5°C or colder. Frozen food should stay frozen hard. Check your fridge with a thermometer rather than trusting the dial. Do this regularly, as fridge performance can change in hot weather.

Do I need a food safety supervisor?

It depends on the food you make and handle. Someone in the business may need formal training, such as a certified food safety supervisor. Your council can tell you what applies. Standard 3.2.2A may also apply to some unpackaged, ready to eat foods.

This article is general information only and is not legal advice. Food business and council planning rules differ between states and councils, and they change over time. Check with your local council or state food authority before you start trading.