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| Licensing
Certain parts of the NSW food industry are regulated under the Food Regulation 2004, including:
- businesses that conduct food service to vulnerable populations
- high-priority plant product businesses
- businesses that handle or process meat
- businesses that further process seafood
- businesses that handle shellfish
- dairy producers, factories and vendors
These businesses are required to hold a NSW Food Authority licence to operate as these types of food businesses.
The Authority classifies all licensed food businesses that are required to have food safety programs using it's Priority Classification System. Businesses are classified according to the level of food safety risk.
The Authority is responsible for ensuring the regulations are being implemented in businesses that are required to be licensed. To check that this is occurring, the Authority undertakes regular audits and inspections of licensed businesses. This ensures that the NSW public is consuming safe and correctly labelled food.
All other NSW businesses which handle food for sale are required by the Food Act 2003 only to "notify" the Authority of their food handling activities.
Both licensed and notifiable food businesses must comply with the relevant parts of the Food Standards Code: for more information see food standards and requirements.
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