The Northern Territory Food Business Risk Classification Framework
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The Northern Territory Food Business Risk Classification Framework
The Northern Territory
Document title Food Business Risk
Classification Framework
Public Health Directorate, (08) 8922 7152,
Contact details
PublicHealthDirectorate.DoH@nt.gov.au
Approved by Tracy Ward, Director Environmental Health
Date approved October 2019
Document review Annually
TRM number EDOC2019/8503
Version Date Author Changes made
First version, approved under section
1.0 May 2019 Tracy Ward
135(1) of the Food Act 2004
2.0 October 2019 Sean Bourke Adaptations for NT requirements
3.0 March 2021 Sean Bourke Modifications after use
This document has been developed from The South Australian Food Business Risk Classification
November 2018 used with the kind permission from SA Health, Government of South Australia.
Acronyms Full form
NT Northern Territory
NTG Northern Territory Government
DoH Department of Health
PHD Public Health DirectorateThe Northern Territory Food Business Risk Classification Framework Contents 1. Overview .......................................................................................................................................................................... 4 2. Definitions........................................................................................................................................................................ 5 3. Determining the risk classification .............................................................................................................................7 4. Risk classification – Retail ............................................................................................................................................ 8 5. Risk classification – Food service ............................................................................................................................ 10 6. Risk classification – Processor/Manufacturer ...................................................................................................... 11 7. Risk classification – Food transporter .................................................................................................................... 19 8. Quick reference guide ................................................................................................................................................ 21 9. High, medium and low risk foods ............................................................................................................................ 22 10. References .................................................................................................................................................................. 23
The Northern Territory Food Business Risk Classification Framework 1. Overview The Food Regulation Standing Committee (FRSC) and later the Australian Government Productivity Commission endorsed a national risk profiling tool, the Risk Profiling Framework (the Framework). The Framework is located on the Food Regulation Website at: http://www.health.gov.au/internet/fr/publishing.nsf/Content/risk-profiling-framework. The Framework is a series of decision trees, with supporting documentation to assist its use. The approach in the decision tree is to consider the nature of the potential risk from products sold by the business sector and considering both the inherent risk (i.e. in the absence of existing controls) and the reliability of existing risk management actions i.e. managed risk, and whether there are steps that are susceptible to introduction of hazards, or processes that are critical to the safety of the product at the time it is consumed. The result from using the Framework is a classification of food businesses or industry sectors into one of four classifications, from the highest risk category of Priority 1 (P1) through P2 and P3 to the lowest risk category of P4. Priority 1 Priority 2 This classification relates to business sectors that will, characteristically handle foods that support the growth of pathogenic micro-organisms and where such pathogens are present, or could, from experience or literature reports, be expected to be present. Their handling of food will characteristically, also include at least one step at which control actions must be implemented to ensure the safety of the food. Priority 1 business sectors are further characterised by known risk- increasing factors, such as potential for inadequate/incorrect temperature control (e.g. reheating or hot holding foods), a consumer base that includes predominantly immunocompromised populations, the scale of production/service and other factors as identified in the National Risk Validation Project (FSA & ME 2002). Priority 3 This classification relates to business sectors that will only handle medium risk or low risk foods. A medium risk food is one that may contain harmful natural toxins or chemicals introduced at steps earlier in the food supply chain or that – may contain pathogenic micro-organisms but will not normally support the formations of toxins or growth due to food type or processing but may support the formation of toxins or growth of pathogenic micro-organisms. Priority 4 Business sectors that will normally handle only low risk foods, i.e. those that are unlikely to contain pathogenic organism and will not support their growth, and will not introduce microbial, physical or chemical hazards to the foods they sell or handle. Department of HEALTH – Public Health Directorate 21 March 2021 | Version 3.0 Page 4 of 23
The Northern Territory Food Business Risk Classification Framework
2. Definitions
Term Definition
Catering event Involves the provision of food, under an agreement where the food is
predetermined in type and quantity, for a predetermined group of persons,
and served at a predetermined date and time.
Cold -holding Previously prepared ready-to-eat food, stored cold ≤ 5°C.
Cook-chill A catering process whereby meals or meal components are fully cooked then
cooled by controlled chilling (e.g. blast chilling) and subsequently stored at a
temperature above freezing point (e.g. 3°C) prior to regeneration and/or
service. The meals are expected to be reheated prior to consumption. These
foods are not sterile and their safety is based on a combination of:
• a minimal heat treatment (usually at 70 – 75°C) intended to minimise
loss of sensory and nutritional quality product information
• refrigerated storage
• limited shelf-life
• packaging systems (e.g. vacuum or modified atmosphere packaging);
and
• the intrinsic properties of the foods (such as reduced pH or water
activity)
Food business A business, enterprise or activity (other than primary food production) that
involves:
• the handling of food intended for sale; or
• the selling of food.
This is regardless of whether the business, enterprise or activity concerned is
of a commercial, charitable or community nature or whether it involves
handling or selling food on one occasion only.
Food premises Includes land (whether or not vacant), the whole or any part of a building,
tent, stall or other structure (whether of a permanent nature or temporary
nature), a pontoon and a vehicle (other than a food transport vehicle that is
engaged in the transport of food).
Food service business Businesses that make and/or serve food for consumption on site, taken away
for immediate consumption, or at a catering event (may include transport).
Handling In relation to food, including making, manufacturing, producing, collecting,
extracting, processing storing, transporting, delivering, preparing, treating,
preserving, packing, cooking, serving and displaying food.
High risk foods Foods that may contain pathogenic micro-organisms and will support
formation of toxins or growth of pathogenic micro-organisms.
Hot-holding Previously cooked ready-to-eat food, stored hot ≥ 60°C.
Inherent risk Relates to the possibility for a food to contain a hazard that could be present
at levels that could cause human illness whether due to the nature of the
food itself, or the processing and handling it undergoes.
Low risk foods Those foods that are unlikely to contain pathogenic organisms and will not
support their growth, and will not introduce microbial, physical or chemical
hazards to the foods they sell or handle.
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Term Definition
Medium risk foods Food that may contain harmful natural toxins or chemicals introduced at
steps earlier in the food supply chain, or that: may contain pathogenic micro-
organisms but will not normally support the formation of toxins or the
growth of pathogens due to food characteristics; or are unlikely to contain
pathogenic micro-organisms due to food type or processing but may support
the formation of toxins or growth of pathogenic micro-organisms.
Perishable Foods that allow microbial growth and so will eventually deteriorate and
spoil. Typically such foods require storage under refrigeration to extend shelf
life, i.e. foods that are not shelf stable or are potentially hazardous.
Potentially hazardous These are foods that meet both of the criteria below:
foods • they might contain the types of food-poisoning bacteria that need to
multiply to large numbers to cause food poisoning; and
• the food will allow the food-poisoning bacteria to multiply.
Potentially hazardous food has to be kept at certain temperatures to
minimise the growth of any pathogenic micro-organisms that might be
present in the food or to prevent the formation of toxins in the food.
Processing Means activity conducted to prepare food for sale including cooking, drying,
fermenting, pasteurising, preserving and washing, or a combination of these
activities.
Processor/manufacturer Businesses engaged in the physical or chemical transformation of food, food
ingredients, substances or components into new products. Can be sold via
wholesaler or direct to business, can include minimal or widespread
distribution.
Ready-to-eat food (RTE) Food that is normally consumed in the same state as that in which it is sold
(without further cooking or preparation) but does not include nuts in the shell
and whole, raw, fruits and vegetables that are intended for hulling,
processing, peeling or washing by the consumer.
Retail business Businesses that sell food to the public which is not processed on site (can
include slicing and weighing of delicatessen products and reheating/hot
holding of RTE cooked foods).
Generally not intended to be consumed on site and can include
supermarkets, convenience stores or specialty retail stores (e.g. bakery,
butcher).
Small producer A business that employs less than 50 people in the “manufacturing” sector or
which employs less than 10 people in the “food services” sector.
Transporter Businesses engaged in transport or pre-retail distribution activities
(particularly importation, wholesaling, wholesale storage and multipurpose
wholesalers who distribute not only to retailers but also to restaurants or
consumers).
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3. Determining the risk classification
Determine the types of food and processes
1) What are the types of food provided by the business?
a. List all the food products of the business to assist in classifying the type of the business
2) What types of processes are used by this business?
a. List all the food processes used by the food business to assist in classifying the type of
business
3) What is the highest risk food of the business?
a. The highest risk food/process of the food business determines the risk classification
Determine the business sector
4) What is the business sector or business sectors that apply to the food business?
a. Retail
b. Food service
c. Processor / Manufacturer
d. Transporter
Assign the risk classification
5) Look at the tables of food risk classification provided.
6) For the sector determined, assign the highest risk food process.
7) If the food business operates across more than one business sector, then the sector that has the
highest risk determines the classification from the highest risk category of Priority 1 (P1) through
P2, P3 to the lowest risk category of P4.
8) For a food business that is a processor/manufacturer, the size of the processor/manufacturer is
also used to determine the risk classification in some categories (as indicated in the tables).
Change of risk classification
9) Risk classification is set and remains unchanged unless the type of food or processes or business
sector changes – it does NOT change based on performance.
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4. Risk classification – Retail
Food for retail sale – food for sale to the public which is not processed on site (can include slicing
and weighing of delicatessen products and reheating/hot holding of RTE cooked foods).
Generally not intended to be consumed on site and can include supermarkets, convenience stores or
speciality retail stores e.g. bakery, butcher.
Food Description Examples Risk Hazard Comments
Alcoholic Outlets selling alcohol to the • Packaged or bottled P4 Products are usually
public for consumption off beer, wine or spirits pre-packaged.
beverages the premises.
Chemical
• Bottle shop
Packaged
Bakery products Retailer of bread and baked • Bakery products that P3 May contain
goods. Not manufacturing. may contain non- pathogenic
Microbial
Does not include bakery perishable fillings (e.g. microorganisms but will
products that contain jam) not normally support
perishable fillings (P2). • Bread the formation of toxins
• Biscuits or growth of
pathogenic
• Cakes
microorganisms due to
food characteristics.
Bakery products Baked goods that contain • Fresh cream filled P2 Classified P2 on the
perishable fillings that are cakes basis that the retail
Perishable fillings not manufactured on the
Microbial
outlet does not
• Custard filled pastries
premises but can include • Meat pies significantly contribute
reheating. If manufactured to the safety of the
• Sausage rolls
on premises the product. Perishable
classification becomes P1. • Egg-based fillings fillings may encourage
See manufacturer category. • Egg glazes pathogenic growth.
Continental type Retailer of products which • Antipasto P2 Many of the foods sold
are high risk, processed • Caviar in a delicatessen
delicatessen food (heat or non-heat treated),
Microbial
require refrigeration for
• Cheese
ready-to-eat, requiring control of microbial
• Cured meats
refrigeration or reheating. growth. Prevention of
Can include portioning, • Fermented products recontamination is
slicing and weighing. • Pâté critical to the safety of
• Smoked or pickled the product sold by the
products business.
• Small goods
High risk food Business that sells, but have • Supermarkets that are P2 Many of the foods
not prepared high risk foods. not processing food require refrigeration for
Perishable Ready-to-eat, refrigerated
Microbial
control of microbial
• Sandwiches
storage or reheated / hot- • Fresh cut fruit and growth. Prevention of
held for sale. Generally vegetables recontamination is
packaged. critical to the safety of
• Pastries containing
the product sold by the
meat or egg
business.
Low risk food Business sells only low risk • Bar serving alcohol P3 Low risk foods only.
foods that are unpackaged, • Wine tasting Potential for physical,
unpackaged may include repacking bulk
Microbial
chemical or microbial
• Repacking dry
ingredients into smaller ingredients from bulk contamination.
units for sale. (e.g. spices, grains, nuts,
tea, flour)
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Food Description Examples Risk Hazard Comments
Low risk Business sells only low risk, • Newsagent P4 Low risk foods only,
shelf-stable, pre-packed • Chemist packaging provides
packaged foods foods.
Microbial
protection against
• DVD shop Chemical
recontamination.
• Vending machine
• Potato chips
• Soft drinks
• Confectionery
(packaged)
Medium risk food Business sells medium risk • Hard-frozen ice- cream P3 May contain
foods, ready-to-eat, • Milk based pathogenic
Microbial
refrigerated storage, confectionery microorganisms but will
generally packaged. • Yoghurt not normally support
the formation of toxins
• Fresh whole fruit and
or growth of
vegetables
pathogenic
• Single cut fruit and microorganisms due to
vegetables food characteristics.
• Pasteurised milk
• Dried fruit and nuts
• Health food shops
• Bed and breakfast
(providing low- medium
risk breakfast supplies
only)
Raw meat and High risk processed raw • Beef P2 Classified P2 on the
meat and poultry, no heat • Lamb basis that the retail
poultry treatment, refrigerated, not
Microbial
outlet does not
• Pork
intended to be eaten raw. contribute significantly
• Fresh poultry
to the safety of the
• Retail only butcher product.
Seafood High risk processed (raw • Crustaceans P2 Classified P2 on the
and heat treated) fish and • Fish basis that the retail
Excludes processing of seafood, refrigerated or
Microbial
outlet does not
bivalve molluscs • Mollusc retailing
frozen storage. Processing (including already contribute significantly
of bivalve molluscs onsite processed) to the safety of the
becomes P1 (See product.
• Seafood, fresh or
manufacturer – shell fish
frozen
processor)
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5. Risk classification – Food service
Businesses that make and/or serve food for consumption on site, taken away for immediate
consumption or at a catering event (may include transport).
Food Description Examples Risk Hazard Comments
Catering High risk processed, pre- • Airline, rail, sea P1 For large catering
prepared ready-to-eat food transport operations, exposure is
Offsite activity (possible cooling),
Microbial
relevant.
• Motor racing
transported to another • Spit roast caterer
location, refrigerated
• Tour operator
storage, reheating or hot-
holding before serving.
Catering High risk processed, pre- • Vulnerable population P1 Vulnerable population
prepared ready-to-eat food. facilities businesses required to
Onsite activity Possible cooling,
Microbial
comply with Standard
• Sporting and major
refrigerated storage, events 3.3.1 of the Australia
reheating or hot-holding. • Correctional facilities and New Zealand Food
Standards Code.
• Function centre
Medium risk Business that make / serves • Ice-cream vans P3 May contain
medium risk foods. • Popcorn / fairy floss pathogenic
foods Refrigerated storage, ready-
Microbial
microorganisms but will
makers Chemical
Perishable to-eat. • Coffee vans not normally support
Physical
the formation of toxins
• Bubble tea
or growth of
• Cocktail bar pathogenic
microorganisms due to
food characteristics.
Restaurant and High risk food processed • Bar P1 History of outbreaks
onsite from raw (e.g. • Café where meals are
takeaway cooking), time delay before
Microbial
prepared in advance
• Clubs
Ready-to-eat food serving (cooling, hot or cold- (e.g. Salmonella and
• Restaurant
prepared in advance holding). Raw preparation Campylobacter). Hot-
allows for cross- • Mobile food operator holding or poor cooling
>4 hours
contamination risks to be • Market stall of foods supporting
increased. Food can be • Sushi spore forming
consumed on the premises, • Raw egg sauces pathogen growth
taken away by the customer identified as a common
• Laksa
or delivered. cause of food-borne
• Charcoal chicken disease outbreaks.
• Supermarket hot
chicken
• Soft serve ice-cream
(no in situ pasteuriser)
Restaurant and High risk food, processed • Fast food P2 High risk foods but no
from raw, direct cook / • Juice bar hot-holding and no
takeaways serve or make / serve
Microbial
simultaneous servings.
• Mobile food operator
Ready-to-eat food operation, intended for Cross-contamination
• Soft serve ice- cream
express orderThe Northern Territory Food Business Risk Classification Framework
6. Risk classification – Processor/Manufacturer
Engaged in the physical or chemical transformation of food, food ingredients, substances or
components into new products. Can be sold via wholesaler, direct to business or direct to the
public. Can include minimal or widespread distribution.
Food Description Examples Risk Hazard Comments
Bakery products Applies to baked goods that • Cake or pastry P1 Product requires
contain high risk fillings. • Pie / pasty (including refrigerated or frozen
Perishable fillings Includes fresh and frozen
Microbial
storage to minimise
meat, fruit or
processing products. For bakery items pathogen growth that
vegetable)
(non-perishable) see cereal • Quiche remain in the product
processing. or a component of the
• Some ganaches
product, and to prevent
(depends on water
the formation of toxins.
activity)
Beverage Applies to the processing • Beer P3 Carbonated beverage
operations of beverages • Wine processing and acidity
processing including alcoholic,
Microbial
means pathogens are
• Spirits Chemical
carbonated and bottled unlikely to be present
• Soft drinks Physical
water. Applies to ice making. or to grow. For
Does not include • Cordial alcoholic beverages
manufacturing of milk and • Packaged water chemicals that cause
milk products or fruit and • Tonic water acute illness (methanol)
vegetable juices. • Wine vinegar are unlikely. Physical
contamination is the
• Kombucha
greatest risk associated
• Ice making with ice making as
frozen water does not
support microbial
growth.
Beverage Applying to small businesses • Kombucha P3 Acidity means
producing fermented • Water-based and nut- pathogens unlikely to
processing beverages.
Chemical
grow – if pH is too low
based kefirs
Small producer • Rejuvelac injury may occur to the
oesophagus.
• Kvass
Uncontrolled
• Fermented sodas fermentation or
secondary
fermentation may
increase alcohol in
breach of the Food
Standards Code and
other legislation.
Canned food Preparing food (including • Cans P2 Canned foods are
processing) by heat in an • Bottles usually heat treated to
processing appropriate manner before
Microbial
be stored indefinitely
• Sterile retort pouches
or after hermetically sealing at ambient
• Pasta in jars
the food in a container to temperature. The heat
prevent spoiling. The • Baby food in jars process is dependent
commercial sterilisation of • Canned egg custard on the pH of the food.
fish, meats, fruits and • All low acid foods (pH Unopened, heat
vegetables, soups and >4.5) treated canned foods
sauces, in metal or glass are not potentially
containers or retort hazardous.
pouches. Includes baby food
in jars.
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Food Description Examples Risk Hazard Comments
Canned food Very small producer of high • Few kilograms per P3 Classified P3 due to
acid product. The size and week of canned size of business and
processing type of food may be used to tomatoes
Microbial
type of food.
Very small producer alter the risk classification.
and high acid food
Cereal processing Bread manufacturing. • Bread P3 Processing, baking and
Biscuit manufacturing. Flour • Baking powder low water activity
and medium / low and starch products
Microbial
means pathogens
• Breakfast cereal Chemical
risk bakery manufacturing. Includes unlikely to be present
• Cake mix
arrowroot, rice, corn, barley, or to grow.
malt, wheat etc. Also • Coatings Decorations, fillings
includes pulses / legumes. • Custard powder and icings that have a
Cereal, pasta and baking mix • English muffin low water activity do
manufacture. • Glucose, gluten not support the growth
of pathogens. Physical
• Ice-cream cone
contamination to be
• Dry noodles considered when
• Pasta, dried or fresh repackaging flours or
• Pastry mix dried grains.
• Semolina
• Un-popped popcorn
• Perishable fillings if
validated as shelf-
stable
• Shelf-stable cakes
• Shelf-stable cake
decoration / fillings /
icings
Chocolate A large manufacturer of • National producer P2 The size of the
chocolate and similar chocolate
processing confectionery.
Microbial
manufacturer
determines the
classification level. Raw
ingredients can
introduce
contamination to
finished product.
Chocolate Small businesses making • Local producer of P3 Classified P3 due to
chocolates. chocolate size. Less risk due to
processing Microbial
distribution.
• Home-businesses
Small producer • Carob producer
Confectionery Sweets / sugar • Chewing gum P3 Low water activity and
confectionery. High sugar • Crystallised or glace processing mitigates
processing spreads / condiments. High
Microbial
against microbial
fruit
sugar snack foods. • Liquorice contamination or
growth. Low water
• Marshmallow
activity of protein balls
• Candied nuts due to the amount of
• Popcorn – candied sugar syrups and dried
• Jams, conserves, fruit added to bind
spreads them.
• Honey packing
• Protein / bliss balls
with high sugar syrup
or dried fruit content
• Carob products
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Food Description Examples Risk Hazard Comments
Cook-chill food Cook chill - Extended shelf- • Pre-prepared meals P1 This process delivers a
life (ESL) means food that is • Pre-prepared pasta 6 log reduction of non-
Extended shelf-life given a cooking process
Microbial
proteolytic Clostridium
processing • Pre-prepared rice
equivalent to 90°C for 10 botulinum. Evidence of
Non-aseptic • Pre-prepared soups
minutes. Has a refrigerated pathogens in long
and sauces
shelf-life of more than 10 shelf-life cook-chill
days if validated. • Baby food products in Australia
has increased due to
inadequate process
controls used by
inexperienced
operators. Potential for
recontamination during
packing.
Cook-chill food Cook chill - Short shelf-life • Pre-prepared meals P1 This process delivers a
perishable foods which have • Pre-prepared pasta 6 log reduction in
Short shelf-life undergone a mild heat or
Microbial
Listeria
processing • Pre-prepared rice
pasteurisation process monocytogenes. Cold
• Pre-prepared soups
(generally equivalent to chain for chilled
and sauces
70°C for 2 minutes). Has a transport and storage
refrigerated shelf-life of no unreliable with
more than 10 days at ≤ 5°C significant potential for
including the days of microbial growth or
production and recontamination.
consumption. Generally packaged.
Cook-chill food Cook chill - Extended shelf- • Pre-prepared meals P2 This process delivers a
life (ESL) means food that is • Pre-prepared pasta 6 log reduction of non-
Extended shelf-life given a cooking process
Microbial
proteolytic Clostridium
processing • Pre-prepared rice
equivalent to 90°C for 10 botulinum. No evidence
Aseptic packaging • Pre-prepared soups
minutes. Has a refrigerated of botulism from cook-
and sauces
shelf-life of more than 10 chill products in
days if validated. Australia where
process and risks are
well managed and
understood. Generally
industrial scale
manufacturing.
Cook-frozen food Cook-frozen food means • Pre-prepared meals P2 Substantial
foods which has undergone • Pre-prepared pasta documented evidence
processing a mild heat or pasteurisation
Microbial
is available to
• Pre-prepared rice
process and are intended to demonstrate that cook-
• Pre-prepared soups
be frozen with the intent of freeze reliably controls
and sauces
reheating prior to eating. pathogens in food in
the community.
Dairy processing A manufacturer or processor • Brie P1 Listeria
of soft and semi- soft • Camembert monocytogenes
Soft cheese processing cheese (moisture content >
Microbial
multiplication on soft
• Feta
39%) with pH >5.0. cheese during long-
• Ricotta
term cold storage.
Cross-contamination
risks during processing
/ handling.
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Food Description Examples Risk Hazard Comments
Dairy processing Includes – milk; cream, • Cheese (not soft) P2 Pasteurisation is
butter, buttermilk, • Condensed milk generally considered as
Not including soft margarine, ghee, casein,
Microbial
reliable and pasteurised
cheese • Confections, frozen
cheese; whey, cultured milk milk is considered a
• Evaporated milk
and yoghurt; ice-cream and medium risk.
ice-cream mix, powdered • Flavoured milk
milk etc. • Gelato
• Ice-cream
• Sour cream
• Ultra-heat treatment
milk
• Yoghurt
• Dairy kefir
• Probiotic dairy
beverages
• Desserts made with
milk powder
Egg processing Egg product means the • Fresh shell eggs P2 Cracked eggs have a
content of the egg, as part • Value added products Salmonella risk.
Microbial
or whole, in liquid, frozen or where egg is the main
dried form. Processed and ingredient
pasteurised. • Basic egg products
including whole eggs,
whites, yolks and
various blends with or
without non-egg
ingredients
Fruit and Fruit juice or vegetable juice • Unpasteurised juice P1 Unpasteurised juice is a
that has NOT been heat high risk product as it
vegetable juice treated to commercial
Microbial
may contain pathogens
Unpasteurised sterility. Product is intended and support their
processing to be kept under growth.
refrigerated storage.
Fruit and Pasteurised fruit or • Pasteurised and shelf P2 Pasteurised fruit juice
vegetable juice has stable fruit juice, may support the
vegetable juice undergone a mild heat purees and nectars
Microbial
growth of pathogens
Pasteurisation treatment that will not and toxin formation,
processing eliminate all spores, so it but pasteurisation and
Shelf-life stable requires refrigerated low temperature
processing storage. storage manage this
Shelf stable fruit juice and risk. Shelf stable fruit
purees have undergone an juice is not potentially
ultra-heat treatment and hazardous since ultra-
therefore do not require heat treatment of the
refrigeration. Medium or product inactivates
large processor. vegetative cells and
spores.
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Food Description Examples Risk Hazard Comments
Fruit and Pasteurised fruit or • Pasteurised and shelf P3 The size if the
vegetable juice has stable fruit juice, manufacturer is used to
vegetable juice undergone a mild heat purees and nectars
Microbial
determine risk
Pasteurisation treatment that will not classification, small
processing eliminate all spores, so it manufacturers are
Shelf-life stable requires refrigerated classified as P3.
processing storage.
Small producer Shelf stable fruit juice and
purees have undergone an
ultra-heat treatment and
therefore do not require
refrigeration.
Fruit and Ready-to-eat, high risk food: • Fruit salad P1 Listeria and Salmonella
peeling, cutting or • Salad tabouli – uncontrolled or
vegetable combining ingredients to
Microbial
potentially unreliable
• Raw processed fruit
processing make fruit and vegetable and vegetables (e.g. control steps.
salads or similar products. mousses, slices)
Fruit and Manufacturer freezes the • Fruit (frozen) P2 Time / temperature
produce and is continuously • Vegetable (frozen) control to limit
vegetable held at – 18°C or below.
Microbial
microbial growth
processing Includes businesses where: during processing and
Frozen processing includes peeling the blanching process
and slicing; not all products are strong controls
blanched i.e. berries; large against microbial
volumes are produced. hazards. Frozen storage
at less than – 18°C is
recommended.
Fruit and Small manufacturers that • Fruit (frozen) P3 The size of the
blanch all products. • Vegetable (frozen) manufacturer is used to
vegetable Microbial
determine the risk
Small manufacturers that • Packing low risk fruit
processing dehydrate fruit and and vegetables (e.g. classification. Pre-
Frozen blanch, Wash / vegetables. citrus, potatoes, onion, preparation e.g.
pack, Dehydrating, Manufacturing low pH / low carrots etc.) blanching, peeling of
water activity condiments. fruit and vegetables
Condiments, Small • Washing low risk whole
Growers that wash or pack may risk dehydrated
producer fruit and vegetables
products. Condiments
low risk whole fruit and • Dehydrating e.g. dried
vegetables. etc. are usually cooked
apricots and hot filled and have
• Chutney, sauces, low pH / low water
relishes activity.
Infant formula Processor or manufacturer • Baby formula P1 Specifically
of infant formula. • Infant formula manufactured for a
processing Microbial
vulnerable population –
• Follow-on formula
can contain Salmonella
• Lactose free formula
and Cronobacter
• Low lactose formula sakazakii.
• Pre-term formula
Meat processing Includes boning, packaging, • Meat packaging and P2 Red meat is considered
handling and storage of storage a high risk food as it
Microbial
meat. • Lard, tallow rendering may contain
microorganisms that
are able to grow if
temperature is not
controlled.
Department of HEALTH – Public Health Directorate PROCESSOR / MANUFACTURER
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Page 15 of 23The Northern Territory Food Business Risk Classification Framework
Food Description Examples Risk Hazard Comments
Meat processing Fermented (salami), cured • Bacon P1 E.coli (EHEC / STEC) in
and preserved meats, such • Corned meat fermented meat
Fermented meat as bacon and ham, and
Microbial
products and Listeria in
processing • Pâté
manufacturing of long shelf-life
Smallgoods processing • Poultry smallgoods
smallgoods or prepared manufactured meat
meat products not • Salami products demonstrate
elsewhere classified. • Dried meats the risk associated.
Meats can be cured by
salting, drying, pickling
or smoking.
Oils and fats Manufacturing of crude • Vegetable oil P3 Low water activity
vegetable or marine animal • Edible oil or fat precludes microbial
processing oil, fat, cake or meal,
Microbial
growth. Safety of
• Fish or other marine
margarine, compound animal oil marinades and dressing
cooking oil or fat, blended with other ingredients
• Lard or tallow, refined
table or salad oil or refined depends on pHThe Northern Territory Food Business Risk Classification Framework
Food Description Examples Risk Hazard Comments
Prepared Not-ready-to-eat (NRTE) • Frozen food meals (e.g. P2 Can contain the
products are identified as pizzas, pies, TV dinners) presence of pathogens
Not ready-to-eat “raw” and require further • Marinated, stuffed and
Microbial
that could cause
food processing cooking or preparation by / or crumbed meat, fish foodborne illness.
the consumer. Some or chicken These foods are
products may have described as requiring
undergone partial heat frozen or refrigerated
treatment. Food requires storage and are not
frozen or refrigerated intended to be
storage. consumed without
cooking.
Salt and other low Manufactures salt or similar • Salt production / P3 The inherent nature of
low risk ingredients or packing these products does
risk ingredients / additives.
Physical
not support the growth
• Sugar packing
additives • Food acids (liquids / of pathogens.
processor powder)
• Colours
• Calcium chloride
• Preservatives
• Artificial sweeteners
Seafood Bivalve molluscs intended • Cockles P1 Refer to PP Standard
for human consumption. • Clams 4.2.1.
processing Microbial
• Mussels
Mollusc processing
• Oysters
• Pipis
• Scallops
Seafood Includes the filleting, cutting • Uncooked fish product P2 Fish fillet and deboning
into portions, brining and • Whole fish operations do not
processing the packing, treating,
Microbial
contribute significantly
• Fish fillets
washing, freezing, to microbial food
• Reformed fish cakes
refrigeration or storing of safety.
seafood.
Seafood Includes smoking, cooking • Caviar P2 Chilled or frozen,
and collecting caviar. It does • Seafood salad products requires no further
processing not include sushi processing
Microbial
cooking prior to
• Smoked cooked fish
Ready-to-eat and shelf or mollusc processing. consumption. Shelf
• Smoked salmon
stable stable stored at
• Fish sauce ambient temperature.
• Canned fish
• Pickled shellfish
Snack chip Potato, corn and other crisp • Corn chip P3 Frying and low water
manufacturing. • Crisp activity mitigate against
processing Microbial
microbial hazards being
• Potato Crisp
present or able to
• Taco, tortilla or tostada
grow.
shell
Spice and dried Manufacturers of • Dried herbs and spices P2 Low water activity but
dehydrated culinary herbs may contain heavy
herbs processing and spices.
Microbial
microbial load.
Spices and dried Small manufacturers of • Dried herbs and spices P3 The size of the
dehydrated culinary herbs manufacturer is used to
herbs processing and spices.
Microbial
determine the risk
Small producer classification.
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Page 17 of 23The Northern Territory Food Business Risk Classification Framework
Food Description Examples Risk Hazard Comments
Sprout processing Processor of spouts • Alfalfa P1 High risk – refer to
including washing, drying or • Fenugreek Standard 4.2.6.
Microbial
packing of seed sprouts; • Mung bean
chilling and storage of seed
• Pea sprouts
sprouts or transport of seed
sprouts. Usually sold as
ready-to-eat, refrigerated
storage.
Sushi processing Sushi is rice, acidified with • Nigiri P1 Controls include
vinegar, and usually • Gunkan limitation on storage
Microbial
combined with other • Norimaki time, storage and
ingredients such as raw fish. display temperature,
• Temaki
appropriate cooling and
• Temakizushi storage of rice to
• Oshizushi minimise Bacillus cereus
• Inari and acidification to
prevent other
pathogen growth. P1
based on widespread
consumption.
Vegetables in oil The use of oil, brine, water • Chopped garlic P1 The Food Standards
and vinegar to preserve • Garlic cloves Code requires that this
and vegetable vegetables. Acidified,
Microbial
class of product must
• Sun-dried tomatoes
fermentation submerged in oil etc., not have a pH >4.6.
• Chilli
processing ambient or refrigerated
• Ginger
Possible acidifying
storage. Fermentation of agents include vinegar,
vegetables drops the pH. • Eggplant acetic acid, citric acid
• Capsicum and lemon juice. Risk of
• Mushrooms spore former / toxin
production i.e.
• Olives
Clostridium botulinum.
• Kimchi
• Sauerkraut
• Marinades containing
garlic or other
vegetables if pH water
activity is unknown /
not hot filled
Department of HEALTH – Public Health Directorate PROCESSOR / MANUFACTURER
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Page 18 of 23The Northern Territory Food Business Risk Classification Framework
7. Risk classification – Food transporter
Businesses engaged in transport or pre-retail distribution activities (particularly importation,
wholesaling, wholesale storage and multipurpose wholesalers who distribute not only to
retailers but also to restaurants or consumers).
Food Description Examples Risk Hazard Comments
Dairy produce Mainly engaged in • Butter P3 Pasteurisation and
wholesaling dairy produce, • Hard cheese packaging provide
distributor ice-cream and other frozen
Microbial
protection against
• Cream
dairy desserts. Does not contamination.
• Yoghurt
include distributors of soft
cheeses. • Frozen dairy dessert
• Ice-cream
• Milk
Dry goods and Business handles only low • Bottled water P4 Products not likely to
risk packaged food. Does • Canned food support microbial
beverages not repack.
Chemical
growth.
• Cereal food
distributor Goods are generally solid • Condiments
and do not require
• Confectionery
refrigeration or freezing.
• Cooking oil or fats
• Cordial
• Honey
• Infant formula
• Nuts
• Potato chips
Frozen food Food preserved by freezing • Frozen fruit P3 Cook – freeze reliably
and packaged for wholesale • Frozen vegetables controls pathogens in
distributor distribution. Medium risk
Microbial
food.
• Frozen fish / seafood
foods, large volumes.
• Frozen ready meals
Fruit and Business mainly engaged in • Fresh fruit P3 Uncut fruit and
wholesaling fresh fruit or • Fresh vegetables vegetables unlikely to
vegetables vegetables.
Microbial
become contaminated
Chemical
distributor with microorganism or
chemicals.
High risk food High risk food, generally • Fresh cut fruits and P2 Prior processing in the
perishable ready-to-eat, vegetables supply chain is
distributor refrigerated storage,
Microbial
important for safety.
• Ready-to-eat packed
packaged product. foods Safety relies on the
• Smallgoods integrity of the cold
chain. Distributor has a
• Soft cheeses
responsibility to
maintain refrigerated
storage.
Medium risk food Medium risk foods are those • Salami P3 Distribution does not
which may contain harmful • Vegetables stored in oil affect risk.
distributor natural toxins or chemicals
Microbial
• Peanut butter Chemical
introduced at steps earlier in
• Shell eggs
the food supply chain.
• Milk-based
confectionery
Business handles low risk or
• Hard frozen, ice-cream
medium risk food. Includes
unpackaged and repackaged • Bulk flour
food. • Water carter (approved
source)
Department of HEALTH – Public Health Directorate FOOD TRANSPORTER
21 March 2021 | Version 2.0
Page 19 of 23The Northern Territory Food Business Risk Classification Framework
Food Description Examples Risk Hazard Comments
Processed meat Mainly engaged in • Bacon P2 Products may harbour
wholesaling fresh or frozen • Frozen meat pathogens.
distributor meat, bacon, ham or poultry.
Microbial
Temperature control is
• Ham
Does not include fermented important to minimise
• Meat
meats. potential for growth.
• Poultry
• Sausage
Seafood Mainly engaged in • Crustaceans P2 Products may harbour
wholesaling fresh or frozen • Fish pathogens.
distributor seafood (except canned).
Microbial
Temperature control is
• Molluscs (including
Excludes live seafood. processed) important to minimise
potential for growth.
• Seafood, fresh or
frozen
Department of HEALTH – Public Health Directorate FOOD TRANSPORTER
21 March 2021 | Version 2.0
Page 20 of 23The Northern Territory Food Business Risk Classification Framework
8. Quick reference guide
Retail sector Risk Page Processor/Manufacturer sector Risk Page
Bakery Products - Perishable Fillings P2 8 Cook-chill food - Extended shelf-life processing P2 13
- Aseptic packaging
Continental type delicatessen food P2 8
Cook-frozen food processing P2 13
High risk food - Perishable P2 8
Dairy processing - Not including soft cheese P2 14
Raw meat and poultry P2 9
Egg processing P2 14
Seafood P2 9
Fruit and vegetable juice - Pasteurisation P2 14
Bakery Products P3 8 processing - shelf-life stable processing
Medium Risk Food P3 9 Fruit and vegetable processing – Frozen P2 15
Low risk unpackaged P3 8 Meat processing P2 15
Alcoholic beverages packaged P4 8 Peanut Butter and Nut processing P2 16
Low risk packaged foods P4 9 Prepared - Not ready-to-eat food processing P2 17
Seafood processing P2 17
Food service sector Risk Page Seafood processing - Ready-to-eat and shelf P2 17
stable
Restaurant and takeaway - Prepared in advance P1 10
>4hrs Spice and dried herbs processing P2 17
Catering - Offsite activity P1 10 Beverage processing P3 11
Catering - Onsite activity P1 10 Beverage processing - Small producer P3 11
Restaurant and takeaway - express orderThe Northern Territory Food Business Risk Classification Framework
9. High, medium and low risk foods
This table provides examples of high, medium and low risk foods.
Food type Definition Example foods
High risk food Foods that may contain pathogenic microorganisms and Any potentially hazardous food –
will support formation of toxins or growth of pathogenic • Raw and cooked meat and poultry
microorganisms. • Seafood (excluding live)
• Cooked rice and pasta
• Dairy products (e.g. custard and cream)
• Sprouted seeds
• Prepared salads
• Cut fruits
• Foods containing eggs (cooked or raw)
Ready-to-eat foods containing any of the
above foods (e.g. sandwiches, sushi,
laksa)
Medium risk food Foods that may contain harmful natural toxins or chemicals • Whole fresh fruit and vegetables
introduced at steps earlier in the food supply chain; or that: • Pasteurised milk
may contain pathogenic microorganisms but will not • Pasteurised fruit juice
normally support the formation of toxins or growth of
• Canned foods
pathogens due to food characteristics; or are unlikely to
contain pathogenic microorganisms due to the food type • Hard frozen ice-cream
or processing but may support the formation of toxins or • Chocolate
growth of pathogenic microorganisms. • Yoghurt
• Vegetables in oil
• Mock cream
Low risk food Those foods that are unlikely to contain pathogenic • Biscuits and crackers
organisms and will not support their growth; and will not • Uncooked grains
introduce microbial, physical or chemical hazards to the • Cereals
foods they sell or handle.
• Carbonated beverages
• Alcohol
• Fats and oils
• Sugar-based confectionery
• Spices
Department of HEALTH – Public Health Directorate
21 March 2021 | Version 2.0
Page 22 of 23The Northern Territory Food Business Risk Classification Framework 10. References ANZFA Food Safety: The priority classification system for food businesses. A risk-based system designed to classify food businesses into priority ratings based on the risk they present to public health and safety. Information paper, Canberra (2001) http://www.foodstandards.gov.au/publications/Pages/thepriorityclassific352.aspx Australian Bureau of Statistics (2006) Australian and New Zealand Standard Industrial Classification Department of Health and Ageing (Commonwealth) 2007, The Business Sector Food Safety Risk Priority Classification Framework, Canberra. https://www1.health.gov.au/internet/fr/publishing.nsf/Content/37F08208FAC6F504CA2582A40027AA 90/$File/FRSC-RPF2007.pdf Draft for Food Regulation Standing Committee (2009) Risk Profiling Framework Example Classifications FAO (2011) Guidelines for risk categorization of food and food establishments applicable to ASEAN countries (Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific Bangkok 2011) Food Standards Agency Food Safety Act 1990 Code of Practice on Food Hygiene Inspections (Code of Practice No. 9 Second Revision October 2000) Department of HEALTH – Public Health Directorate 21 March 2021 | Version 2.0 Page 23 of 23
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