All food businesses must notify their local Council before they begin trade. This requirement came into effect in September 2015. Notification includes advising your business name, contact details, location, owner details, information indicating the nature of your food business and notification of premises Food Safety Supervisor. Please complete and return the Notification of an Ongoing Food Business and Notification of Food Supervisor to

Food which has not been prepared and handled in a hygienic manner presents a public risk of food poisoning from pathogens such as listeria, e-coli and salmonella, or other serious diseases such as Hepatitis A. For this reason, Food Safety reforms have been introduced to prevent the risk of contamination by procedures associated with food hygiene, cleaning and sanitising of food premises, time and temperature control, use of thermometers, handling frozen food, cooked meat production, use of food slicers and transportation of food, including that of home caterers.

A food premises may be defined as any place where food is handled, stored or  prepared for consumption by the public. This would generally include food shops, street vending vehicles, cake stalls, fetes and street stalls, home catering businesses and mobile food vans. 

Warrumbungle Shire Council regularly inspects all food premises throughout the Shire and is active in encouraging food premises to reach their highest standard. Council's Environmental Health Officer is happy to assist you with any enquiries you may have. You can contact our EHO on (02) 6849 2000.

Further information and guidelines are available below:



Food Poisoning Complaints

A food-borne illness or an outbreak of food-borne illnesses are matters investigated by officers of the NSW Food Authority, who can be contacted on 1300 552 406 or email

FREE Online Food Safety Training

There is a high demand for training within the food sector. This training will assist food handlers in developing the required skills and knowledge to ensure food is handled in a safe and hygienic manner. Visit the link to access this FREE training

Fact Sheets and Guidelines 


Last Updated: 02 Jan 2020