Food Safety Guide for NSW Start-Up Food Businesses

Starting a food business in NSW involves navigating a range of regulatory requirements before you open your doors. Getting food safety right from the beginning protects your customers, your reputation, and your licence to operate. This guide covers everything you need to know as a new food business owner in NSW.

Before you open: the compliance checklist

Notify your local council via the NSW Food Authority online notification portal
Obtain council development approval if undertaking any building work or change of use
Ensure your premises complies with Standard 3.2.3 (food premises and equipment requirements)
Appoint a qualified Food Safety Supervisor (if you handle ready-to-eat potentially hazardous food)
Develop a Food Safety Program or HACCP plan (if legally required, or as best practice)
Write key Standard Operating Procedures for your main food handling activities
Set up your temperature monitoring system and records
Develop your allergen matrix and train your team
Establish a cleaning and sanitising schedule
Source food from approved suppliers with current food safety accreditation where required

Premises design and equipment

Your premises must comply with Standard 3.2.3 — this covers flooring, wall surfaces, ventilation, handwashing facilities, waste management, and equipment design. Engage a building certifier or council early in the design phase to avoid costly rectifications.

Ongoing compliance

Compliance is not a one-time event — it requires daily habits, regular monitoring, and annual review of your Food Safety Program. Build these habits into your team culture from day one, and food safety will become routine rather than a burden.

AMES Food Advisory works with start-up food businesses across Sydney and NSW from pre-opening planning through to ongoing compliance support.