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Food Safety

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Food Recalls

There are no active food recalls at this time.

Food Business Registration and Renewal

 

Application to Renew Registration of a Food BusinessUpdated

Apply for registration online by SmartForm

Application to Register a Food Business
https://forms.business.gov.au/smartforms/nthf/application-to-register-a-food-business/ 

  • Online application form (HTML)
  • Works on computer, tablet or smartphone via internet
  • New, renew, transfer or close registrations
  • Save your progress
  • Add attachments online
  • Fee automatically calculated based on your risk category
  • Pay by VISA or MasterCard online
Jul 2015

Hard-copy application forms

Application to Register a Food Business

Application to Renew Registration of a Food Business

  • Download and complete the form
    Make payment through your nearest RTM office (see form for details)
    Send application, receipt and any attachments  by post or email (see form for details)

For Food Business applicants on private water supplies, please read the following:
Food Business Water Samples

 

Jul 2015


The Northern Territory food safety legislation takes a preventative approach to reducing food-borne illness, to enhance the Northern Territory's reputation for clean and safe foods, and assist businesses to provide food that is safe and wholesome.

The legislation requires all food businesses be registered. This registration allows the Department to identify the risks of the business, provide them with information about food safety including recalls, identify sources of food borne illness, target inspections and respond to complaints more effectively.

With the introduction of the Food Regulations on 1 January 2015 food businesses will now be required to pay a prescribed period for their registration annually. Fees are expressed in revenue units rather than dollar amounts and are adjusted on 1 July of each year in line with increases in the Darwin Consumer Price Index.

The schedule of prescribed fees applicable to food businesses are detailed in Schedule 1 of the Food Regulations are extrapolated in the following table.

Fees are expressed as revenue units and are adjusted each financial year in line with increases in the Darwin Consumer Price Index. As of 1 July 2015, revenue units are valued at $1.15. The total fee is rounded down to the nearest dollar, as detailed below. All fees are GST exempt.

Food businesses are classified into three different risk categories. For further information on risk classification please refer to Fact Sheet 229.

Risk Classification of Food Business

Fee in Revenue UnitsFee in Dollar Value
High180$207
Medium90$103
Low45$51

 Food Safety Standards

The NT Food Act adopts the national Food Safety Standards, which set down the rules for how food must be handled and how premises and equipment must be maintained to uphold food safety. These standards are:

  • Standard 3.1.1 Interpretation and Application
  • Standard 3.2.1 Food Safety Programs
  • Standard 3.2.2 Food Safety Practices and General Requirements
  • Standard 3.2.3 Premises and Equipment
  • Standard 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons

These Food Safety Standards and more can be found at Food Standards Australia New Zealand website.
 

Food Safety for Vulnerable Populations

The NT adopts the Australian and New Zealand Food Standards Code by reference without amendment, therefore Standard 3.3.1 Food Safety Programs for Vulnerable Populations has in effect come into force in the Northern Territory. Whilst this is the case, the Department of Health and Families is still in the process of developing regulations under its head legislation, the Food Act 2004, to allow for the audit infrastructure needed to support the standard. At this stage organisations are not being audited against the Standard by our Department, however we are encouraging development of programs that comply with 3.3.1 ahead of the legislation necessary for the NT to implement the audit system.

Templates to develop a food safety program can be found at SA Department of Health Food Industry Sector Information.

If you have any questions regarding the food safety legislation, please contact either your local Environmental Health Officer or email the program at [click here to send email]
 

Food Labelling

This is a guide to the labelling requirements of the Australia New Zealand Food Standards Code ("the Code") that has been adopted into food law by all States and Territories.

This guide is designed to help small businesses prepare basic food labels for retail sale. 

Food Surveillance

One of the key roles of the Environmental Health Branch is monitoring food safety. A comprehensive monitoring and surveillance program is in place, which includes, compliance checking of premises and a food-sampling program.

The Branch works collaboratively with other jurisdictions and Food Standards Australia New Zealand (FSANZ) in developing priority-sampling plans. Surveys in which the NT has participated in recently include:

  • Tthe detection of illegal food colourings in spices
  • Microbiological quality of sushi
  • Sulphur dioxide in mince meat
  • Microbiological quality of ready to eat market food.

The NT regularly participates in the Australian Total Diet Survey (ATDS). The ATDS is Australia's most comprehensive assessment of consumer's dietary exposure to pesticide residues, contaminants and other substances.

Dietary Advice for Pregnant Women

 

TopicWebsite
Listeria in Foodhttp://www.foodstandards.gov.au/consumerinformation/listeria/
Mercury in Fishhttp://www.foodstandards.gov.au/consumerinformation/mercuryinfish.cfm


Fact Sheets - Food Safety

TitlePublishedNo.
Information for Food Handlers (48KB)Jan 2015200
Skills and Knowledge (47KB)Jan 2015201
Sausage Sizzles and Barbeques (47KB)Jan 2015202
Doggy Bags (269KB)Jan 2015203
Starting a Food Business (46KB)Jan 2015204
Temperature Control (48KB)Jan 2015205
Cleaning and Sanitising (101KB)Jan 2015206
Pest Control (45KB)Jan 2015207
Food Safety Legislation (46KB)Jan 2015208
Use of Thermometers (203KB)Jan 2015209
Hazardous Foods, Cooling and Reheating (106KB)Jan 2015210
Defrosting (45KB)Jan 2015211
Temperature Control - 2 to 4 Hour Guide (46KB)Jan 2015212
Transporting Food (47KB)Jan 2015213
Hand Washing (147KB)Jan 2015214
Best Before & Use By Explained (47KB)Jan 2015215
Stacking the Refrigerator (47KB)Jan 2015216
Purchasing an Existing Food Premises (46KB)Jan 2015217
Charities Community Groups and Volunteers (47KB)Jan 2015218
Temperature Log Book (48KB)Jan 2015219
Mobile Food Vehicles (47KB)Jan 2015220
Food Safety for Tour Operators (56KB)Jan 2015221
Mercury in Fish (52KB)Jan 2015223
Cut Fruit, Fruit Juices and Smoothies (47KB)Jan 2015225
Egg Safety for Businesses (62KB)Jan 2015226
Egg Safety for Consumers (65KB)Jan 2015227
Fruit and Vegetables at Market Stalls (222KB)Jan 2015228
Risk Classification (48KB)Jan 2015229
Prescribed Fees - Food Regulations (50KB)Jan 2015230