Charities, groups and volunteers

Charities, groups and volunteers selling food for community and charitable causes do not need to apply for a food business licence or notify food authorities if the food they sell:

• does not need to be kept hot or refrigerated to keep it safe to eat (for example, baked goods at a cake stall), or
• will be eaten immediately after thorough cooking, such as at a sausage sizzle.

Organisations and groups do need to notify their local council of their business details if the food:  

• needs to be kept under temperature control to keep it safe, and  
• will not be consumed immediately after thorough cooking. 

Notification is different for each council. It may involve applying for a service, permit or approval, or completing a food business notification form. Checking the local council’s website is a good place to start.  

• Find your local council

Charities, groups and volunteers do not need to appoint a Food Safety Supervisor if the handling or sale of food is for the purpose of raising funds solely for community or charitable causes. 

Under the Food Standards Code and Food Act 2003, any group or individual that sells food (whether for charity or not) must follow good hygiene and food handling practices, including proper construction and maintenance of the food premises, so that food being served is as safe as possible. The requirements include areas such as:   

• temperature control   
• protecting food from contaminants  
• hand washing   
• cleaning and sanitising  
• pest control.  

Factsheets on these topics are available from our resources centre. 

Potentially hazardous foods that could pose a health risk include:

• large quantities of meat-based food that will be stored and transported prior to reheating and serving
• ready-to-eat foods that need to be refrigerated to keep them safe, such as raw shellfish, cooked meats and seafood, or cooked rice
• dairy or egg based desserts.

Food sold to raise money for charity is generally exempt from labelling requirements, except for declaring the presence of royal jelly. However, if asked, you must be able to give accurate information about the presence of allergens in food, and the directions for storage and use of certain foods.

If you are not 100% certain you can provide an allergen-free meal, you must tell the customer.

Information about food allergens that must be declared is on Food allergen rules. 

Inspections are not 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.

People who are preparing food for sale to raise money for charitable purposes do not require formal cooking or food handling skills, provided the food is eaten immediately after thorough cooking and does not pose a possible health risk.

They should have practical skills and knowledge appropriate to the type of food they are preparing to protect public health.

The Food Authority’s free Food Handler Basics training is available to help volunteers improve their food safety knowledge.