Tier 1 – Higher risk

• A business handling potentially hazardous food for sale that is not a business activity listed under tier 2
• A business that produces a non-potentially hazardous food end product using one of the more complex methods listed:
  • food processing involving acidification
  • food processing involving fermentation
  • food processing involving drying, smoking or curing
  • food processing involving canning & commercial sterilisation of food.
• A business that retails and/or wholesales food
  • A tier 1 home-based food business requires a separate purpose-built commercial kitchen.

Tier 2 – Medium risk

• A business handling potentially hazardous food for sale through one of the businesses listed below
• Only the following businesses may be a tier 2 business:
  • preparing potentially hazardous food for retail sale at a market food stall
  • meals provided to guests at a bed and breakfast
  • meals provided to guests at a farm homestyle accommodation
  • meals provided to guests at a motel kitchen that also serves as the kitchen for owners or onsite managers.

• A tier 2 home-based food business must comply with the home-based food business fit-out guide for a tier 2 business.

Tier 3 – Lower risk

• A business producing one line of non-potentially hazardous food by retail sale and/or limited wholesale
• Only a single line of one of the following food types can be sold by limited wholesale:
  • honey
  • dry spices
  • tea
  • coffee beans (not roasting)
  • salt
  • seeds
  • dry herbs.  
• A tier 3 home-based food business must comply with the home-based food business fit-out guide for a tier 3 business.

For guidance on fitting out a tier 1 home-based food business, refer to How do I fit out a new kitchen?

For guidance on fitting out a tier 2 or 3 home-based food business, refer to How do I fit-out a home-based food business?