With over 500 food premises in the City of Playford, we promote food safety and ensure all businesses comply with legislation by:
- Conducting routine food-safety inspections
- Food-safety auditing for aged care and childcare businesses
- Investigation of food complaints and food-poisoning incidents
- Providing information and education about safe food-handling practices
- Assisting SA Health with food recalls and food-poisoning outbreaks
Our Environmental Health Officers (EHOs) investigate reports relating to food safety in businesses in Playford. Investigations are conducted in accordance with the South Australian Food Act 2001.
Reports can relate to any of the following:
- Food poisoning
- Food handling or food safety concerns
- Foreign matter found in food (glass, plastic, hair, etc)
If you suspect you have experienced food poisoning from eating at a food business within the City of Playford, we suggest you seek medical attention immediately.
Food Business Notification
All food business, including those that are home-based, must comply with Food Act 2001, Food Regulations 2017 and Food Safety Standards.
It is a requirement of the Food Act 2001 that all food businesses handling or selling food complete the notification forms prior to starting a business. Home-based businesses are also required to notify Council.
Food Safety Rating
We introduced a Food Safety Rating Scheme called 'Scores on Doors' for food businesses within the City of Playford. It’s our way of promoting food businesses and their level of compliance of safe food-handling practices, while helping you make informed decisions about where to eat.
The Scheme was developed by SA Health in partnership with State and Local Government. Visit the Food Safety Rating Scheme for more information.
Food Business Inspections
City of Playford’s Environmental Health Officers (EHOs) conduct routine inspections on the following businesses:
- Commercial food businesses
- Home based food businesses
- Temporary or mobile food businesses
- Businesses that prepare food for vulnerable people (hospitals, child care facilities, aged care facilities etc)
- Events, markets, charities and community BBQs
The frequency of inspections is dependent upon your food business classification under the South Australian Food Business Risk Classification, and:
- the level of risk associated with the foods prepared by the business
- compliance history
- food safety skills and knowledge of staff and proprietors
All food businesses are charged a fee for food inspections as prescribed in the South Australia Food Regulations 2017 in-line with City of Playford’s Food Inspection Fee Policy. Fee exceptions are given for not-for-profit or charitable organisations.
Food Safety Training
Safe drinking water
For businesses that supply non-mains drinking water to the public, they must:
- Adhere to the Safe Drinking Water Act 2011
- Register with SA Health to be a water supplier
- Develop and implement a risk management plan
NB: The Act does not apply to domestic use of rainwater tanks or other private supplies.
To access the registration form and standard risk management plans on safe drinking water supplies, please visit SA Health.
Community Food Safety Information
Food safety – it’s in your hands
We urge the Playford community to take food poisoning seriously.
"Food poisoning is more than a minor stomach upset, it can be life threatening especially for the elderly, pregnant women and their unborn babies and people with compromised immune systems," a rep from the Health Team said.
"Australian Food Safety Week 2020 was a great reminder to keep food safety strategies top of mind, and helped to build upon the good consumer behaviour established during the COVID-19 pandemic so we can continue to reduce the amount of foodborne disease."
We’d like people to continue the good work by following these 5 simple food safety tips:
1. CLEAN – wash hands with soap and running water before handling food and between handling raw foods and ready to eat foods, wash up regularly, especially items which have been used for raw meat and poultry, and keep the kitchen surfaces & fridge clean.
2. CHILL – keep the fridge at 5°C or below, refrigerate any leftovers as soon as they’ve stopped steaming and use within 2-3 days (or within one day for people at higher risk of foodborne illness including pregnant women, the elderly, and those with compromised immune systems) or freeze them immediately.
3. COOK – use a thermometer and cook poultry, sausages, minced or stuffed meat dishes to 75°C in the centre; be aware of the risk of raw or minimally cooked egg dishes or look for the new pasteurised eggs. Follow any cooking instructions on the food packaging. Remember, microwave ovens can cook unevenly. Make sure you follow the recommended stirring and standing times before serving.
4. SEPARATE – prevent cross contamination, especially between raw meat, seafood, fish or poultry and ready to eat foods like cooked meats, desserts and salads.
5. DON’T COOK FOR OTHERS IF YOU HAVE GASTRO or feel unwell – you could make them sick too – so ask someone else to cook or get a takeaway.
In a post COVID-19 environment, we want to help everyone, but especially young people, better understand about food safety for both their health and for helping their future employment opportunities.
The Food Safety Information Council has partnered with educational company First for Training to make online food safety basic training courses affordable and available as well as meeting our long-term aim of getting course material into schools.
First for Training will be making a charitable donation of 10% of course sales to the Food Safety Information Council to help keep our important work going. Schools and councils can access the First For Training resources via www.highfieldelearning.com.au and by emailing email@example.com
Find out more about food safety and test your knowledge with the food safety quiz on the Food Safety Information Council website.