Food Business Classification and Risk Assessment
Mackay Regional Council sorts food businesses into different groups based on how risky their food handling is. This follows national and Queensland Government rules.
A new system, based on changes to the Food Act 2006, divides food businesses into four levels depending on the chance of food contamination.
Understanding the Four Priority Levels
Priority 1 (High Risk)
These businesses handle foods that can easily grow harmful bacteria if not stored or prepared properly.
Examples:
- Meat
- Sushi
- Cakes with fresh cream
- Wet noodles or pasta
Priority 2 (Medium-High Risk)
These businesses handle some risky foods but don’t prepare or process them from scratch. They may only slice, weigh, repackage, or heat food.
Examples:
- Smoked or fermented products
- Unpacked pies or pastries
- Unpacked fresh or frozen fish
- Pre-fried foods
- Chocolate products
Priority 3 (Medium-Low Risk)
These businesses handle food that is less likely to cause illness. Their food handling is lower risk than Priority 2.
Examples:
- Cut watermelon
- Smoothies (made with prepackaged frozen fruit)
- Jam and chutneys
- Freeze-dried fruit
- Beverage preparation
Priority 4 (Low Risk)
These businesses handle foods that are very unlikely to cause foodborne illness.
They don’t need a food business licence, but they must still follow food safety laws.
Examples:
- Prepackaged frozen meals
- Bubble tea
- Doughnuts
- Fairy floss (cotton candy)
Note: This guide gives a general idea of how food businesses are classified. The council may review each business individually.
Types of Food Businesses
Food businesses fall into one of four categories:
- Retail – Selling food directly to customers (e.g. supermarkets, bakeries)
- Food service – Preparing food to serve (e.g. restaurants, cafes)
- Manufacturing – Producing food in large amounts (e.g. food factories)
- Transportation – Storing and delivering food (e.g. food delivery services)
Council no longer uses the Eat Safe star-rating system.
Why This System is Better
- Consistency – Matches Queensland’s state-wide food safety system.
- Transparency – Businesses understand their classification and inspection process.
- Better food safety – Focuses inspections on businesses with higher risks.
If you have questions, contact our Environmental Health team at 1300 MACKAY (622 529).
Frequently Asked Questions (FAQs)
Can I Still Display My Eat Safe Star Rating?
No. Mackay Regional Council no longer uses the Eat Safe program. Any stickers or references should be removed.
Will Council Inspections Change?
No. Council will still inspect food businesses under the same laws.
Will The Number of Inspections Change?
Yes. The number of routine inspections will depend on your business’s risk level.
Will My Fees Change?
Yes. Businesses with a 4-star or 5-star Eat Safe rating will get discounts until 2027 to help with the transition.
| Annual Fee type |
Proposed annual licence fee for 2025/2026 Financial Year |
| Food Licence - Mobile/Fixed - Priority 1 High Risk |
$502 |
| Food Licence - Mobile/Fixed - Priority 2 Med Risk |
$465 |
| Food Licence - Mobile/Fixed - Priority 3 Low-Med Risk |
$428 |
| Home Based Food Business - Type A |
$182 |
| Home Based Food Business - Type B |
$364 |
| Home Based Food Business - Type C |
$502 |
| Temporary Food Business - Priority 1 High Risk |
$364 |
| Temporary Food Business - Priority 2 Med Risk |
$273 |
| Temporary Food Business - Priority 3 Low-Med Risk |
$182 |
If I Serve Ready-to-Eat Food, Am I Priority 1 or 2?
Priority 2 businesses don’t make or process high-risk foods from scratch. They only do simple tasks like slicing, weighing, or reheating.