Tasmania Food Business Risk Classification System fact sheet
Information for food businesses
This fact sheet outlines what is risk-classification, how does the RCS work and how will my food business be classified?
What is risk-classification?
The Tasmanian Food Business Risk-Classification System (RCS) is a system for classifying food businesses based on the risk they present to public health and safety.
The risk-classification of a food business determines if the business needs to register with council and how frequently it will be inspected.
The RCS is maintained by the Department of Health and is used by all Tasmanian councils.
How does the RCS work?
There are five risk classifications included in the RCS. The highest risk category is Priority 1 (P1) followed by P2, P3, P3-N, to the lowest risk category of P4.
The risk category assigned to a food business determines whether registration or notification is required:
- P1, P2 and P3 – business must be registered with their local council and renew their registration annually
- P3-N and P4 – business must notify their local council.
The RCS includes an inspection frequency for each risk classification. Food businesses with a higher risk classification will generally be inspected more often than those with a lower risk classification.
Regulators may increase or decrease the frequency of inspection depending on how well the food business complies with their food safety obligations.
How will my food business be classified?
For new businesses, an Environmental Health Officer (EHO) from your local council will assess your business and assign a risk classification as part of your initial set-up.
For existing businesses, you must advise council if you change your food handling activities or the types of food you handle or sell. An EHO will re-assess your business and change your risk-classification if necessary.
- View the full Tasmanian Food Business Risk Classification System
- Speak to an EHO at your local council.
- Phone the Public Health Hotline on 1800 671 738 or email [email protected]