Welcome to the Australian Local Food System Policy Database. This is a collection of policies from New South Wales (NSW) and Victorian local governments that relate to healthy, sustainable, and equitable food systems.
For further information about using the database and how it was created see How to use the database. You can search the database by using the fields below. Domain refers to eight broad categories under which various topics are situated. The domains and topics are based on a framework of recommendations for local government action on creating a healthy, sustainable, and equitable food system (also located on the ‘How to use the database’ page linked above).
To cite the database: Reeve B, Carrad A, Rose N, Charlton K & Aguirre-Bielschowsky I (2021) Australian Local Food System Policy Database. Available at: https://law-food-systems.sydney.edu.au/policy-database (access date).
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Hold Ctrl to select multiple terms. Using ‘any words’ functions as an “OR” search. Using ‘all words’ functions as and “AND” search.
Search Criteria:
| Document title | Relevant text in the policy | Domain | Topic | State | Local Government name | Council type |
|---|---|---|---|---|---|---|
| Children’s Services Policy No 2.16 | Guidelines: ORDERING /PURCHASING/DELIVERY When ordering/purchasing food for the service staff must ensure that: The products are ordered/purchased from reliable suppliers – that is, only those suppliers who have appropriate food safety plans in place. A copy of this safety plan must be obtained. With regard to the delivery of food to the service, staff: Only receive deliveries during operating business hours, or, if this is not possible, make arrangements for a staff member to be present to receive deliveries or arrive soon after. Check the Use-by and/or Best Before dates to ensure there is sufficient time to allow our service to use the product. Ensure, where appropriate, food products are labelled with the: o product name; o declared ingredients; o weight; o date or batch marking; and o business name and address of vendor, packer, manufacturer or importer. Reject the delivery if they suspect that the food may be contaminated, if labelling is not correct, if it is delivered at the incorrect temperature, past the use-by date etc. Check packaging for any damage and reject swollen or dented cans/tins, torn packaging etc. and return any damaged goods to the supplier. Ensure frozen foods are delivered at the identified storage temperatures on packaging, and reject any products that are delivered partially thawed. Ensure chilled foods are delivered at 5°C or below and reject any products that are delivered above this temperature. Discontinue using a supplier if foods are of poor quality or out of date. Complete the appropriate temperature record check form on delivery. Place all delivered foods in the correct storage area as soon as possible and dispose of any empty packaging promptly to prevent pests. When all delivered food has been correctly stored, clean and sanitise the surfaces where the items had been placed initially (that is, on delivery), to remove any remaining food particles. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | HEALTH & HYGIENE OF FOOD HANDLERS Health All food handlers at each service are responsible for ensuring food is handled as safely as possible. Food handlers suffering from a food borne and/or potentially contagious illness (for example, diarrhoea, vomiting, sore throat, fever or jaundice) must not handle food and should report their symptoms to the director. A food handler, who has been excluded from handling food, must not return to handling food until they have received clearance from a doctor. Conditions such as infected skin sores, boils, acne and cuts and abrasions are to be treated, and any open sores to be covered with waterproof, coloured (preferably blue) Band-Aids. Cuts and areas of broken skin should be washed and dried immediately. Cuts or sores are to be covered with a waterproof, bright Band-Aid (preferably blue). When handling food, the Band-Aid area is to be covered with a waterproof, disposable glove and the area kept clean and dry as far as possible. If the area cannot be covered with a glove, the staff member should not handle food. Food, which has blood on it, should be disposed of immediately. Equipment that has blood on it should be cleaned and sanitised promptly Clothing Aprons are not to be worn to work, particularly if travelling on public transport. Aprons are to be washed when necessary and at least daily. Aprons are to be changed as soon as they become soiled. Aprons are to be removed before leaving the food preparation area. Aprons are to be removed before going to the toilet. Strong (supportive), comfortable, flat shoes that cover your foot, and that will not slip on the floor, are to be worn when working in the kitchen area. Dressing/undressing/changing clothes should not be undertaken in the food preparation area. Cooking staff are not to travel to work in their protective clothing (apron) or work uniform. A full length apron is to be worn if the cook is not changing into a cook’s uniform. Hygiene When preparing and serving food that does not require cooking (for example, sandwiches, salads etc.) food handlers are required to protect the food from contaminants by using gloves, tongs, a spoon, fork or other suitable utensil. When wearing gloves, food handlers are required to: Wash their hands before and after wearing gloves, and when changing gloves. Change their gloves regularly (for example, when changing preparation/cooking activities, when one would normally wash hands etc.) to prevent the build-up of perspiration and bacteria. Change their gloves if they inadvertently touch their hair, face or cough or sneeze | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | High risk food (for example, meat, fish, poultry, dairy) that is not used or served within forty eight (48) hours of thawing is discarded. Thawed raw meat is never re-frozen unless it has been cooked first When thawing in the microwave oven at the service, the staff must ensure that: Food thawed in the microwave is cooked/used/served immediately. All packaging or wrapping, that is not microwave safe, is removed and manufacturers/suppliers instructions (if available) are followed. Food is placed into a microwave proof dish or container before being placed in the microwave. Food is completely thawed before cooking or other use. Thawed food is not re-frozen. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | REHEATING Control measures When reheating food at the service, the staff must ensure that: Where applicable, the manufacturer’s instructions on cooked, packaged foods are always followed. Food is reheated to serving temperature if it is to be consumed immediately. If the food is to be held hot, the core temperature of the reheated, potentially hazardous food is regularly checked to ensure it is 60°C or more with the temperature recorded on the appropriate temperature record check form. (Food needs to be reheated to 60°C to ensure that contaminates are destroyed) | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | SERVING Control measures When serving food at the service, the staff must ensure that: High risk foods are not kept out of the refrigerator for longer than two (2) hours in total (that is, including preparation, serving and eating times) and a temperature record form is filled in before serving foods. The serving of food is scheduled so that prepared foods are not left in the temperature danger zone for more than two (2) hours. Plated salads and sandwiches are stored covered in the refrigerator until required for serving. Good personal hygiene, including regular hand washing, is practiced. Disposable gloves, tongs, spoons and other utensils are used correctly to minimise the direct handling of food. All food contact surfaces such as cutting boards and bench tops, are cleaned and sanitised before and after use. All serving utensils such as tongs and scoops are cleaned and sanitised before use, and after each use. Hands do not directly touch food surfaces, plates, insides of glasses, cups, etc. Food Serving – Children with Allergies and Anaphylaxis 1. Prior to serving any food staff will check dietary restriction charts (located in each playroom, kitchen, office and on trolley) to identify children’s allergies and dietary requirements. 2. Staff will then check the food to ensure the appropriate meals have arrived for each child – including dessert – and if not call through to the kitchen and ask for the appropriate meals to be provided. 3. Staff – where possible – should encourage children with similar allergies to sit with each other, however, not isolated. 4. Staff will serve children with allergy meals first and these meals will be crossed checked by a second staff member before serving to the child. 5. Staff will supervise meal times AT ALL TIMES and – where possible – will ensure they sit with or close to children with allergies, to minimize the risk of cross contamination of food. 6. Staff will ensure they change their gloves whenever they are handling allergy meals or assisting children with allergies. 7. Once children with allergies have finished the first part of their meal, staff will prepare their dessert and cross check with another staff member, before handing the dessert to the child. NOTE: Casual staff must not under any circumstance serve children food in Long Day Care. In OOSH Services casual staff who regularly work at the service are permitted to serve food at the discretion of the Nominated Supervisor/ ‘Responsible Persons’. In that instance the Nominated Supervisor/ ‘Responsible Person’ is to ensure the casual(s) serving food have been made aware of their obligations and responsibilities when serving food. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | THAWING Control measures When thawing food at the service, the staff must ensure that: Wherever possible, food is thawed in the refrigerator, and when: o raw food (for example, meat, poultry) is thawing, it is placed below cooked and ready to eat foods in the refrigerator; and o ready to eat food (for example, bread) is thawing, it is placed above raw foods in the refrigerator. Food is not to be thawed in water, at room temperature or in the sun, as the temperature cannot be monitored. All thawing food is kept protected, wrapped or in a labelled, non-toxic, food grade container. Only the quantity required for a particular meal is thawed, (food is frozen in suitable/required amounts). Food is completely thawed before cooking (unless the manufacturer’s instructions specify that the product can be cooked from the frozen state). Food which is not fully thawed is returned to the refrigerator and allowed further time to thaw. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | The food storage area is well maintained – that is, clean, dry, well ventilated, in good repair and pest proof All food is protected during storage, or placed into non-toxic food grade containers with properly fitting lids. Open packaged foods are stored in clean, dry storage containers with airtight lids. All food and storage containers are stored off the floor/ground (at least 15cm), to assist pest control and cleaning. Food is stored away from direct sunlight and moisture. Food storage areas are labelled to ensure foods are stored in the correct area. All stored food is labelled with manufacturers specifications and dated for easy identification and stock/control. Over stocking is avoided. Stock is rotated, using the ‘first in – first out’ principle so that food is within its Use-by date/Best Before time period. All food is stored so that cross contamination is avoided – for example: o cooked food is stored above raw food; o raw meat is stored on the lowest shelf or in a purpose built meat storage container or the designated refrigerator meat storage drawer (where one is provided) to prevent blood/meat juices dripping on to, and contaminating, other food; o chemicals are stored away from food, in a designated area for chemicals and cleaning equipment; and o utensils are not stored in food, for example, ladles in soup, servers in salad. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | WASTE DISPOSAL When disposing of waste in the food preparation area, staff are to ensure that: Waste disposal bins are placed conveniently around the food preparation area; Waste and rubbish bins are clearly identifiable from storage containers; Waste disposal bins have tightly fitted lids; Plastic liners are used in waste disposal bins; Waste disposal bins are regularly emptied to avoid overfilling or spillages; Bag liners are tied off before removal; Waste disposal bins are cleaned and sanitised daily, and allowed to drain overnight; and rubbish/waste is not left in the food preparation area overnight. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | When cleaning utensils and equipment, staff should: Remove unwanted food or scraps from utensils and equipment. Wash all utensils and equipment in hot water and detergent. Use a scrubbing brush (or other cleaning tool) as necessary. Rinse off any excessive detergent on the utensils or equipment. Clean utensils or equipment in hot water (above 77 ºC). Wherever possible, air-dry all utensils and equipment. When manually drying utensils and equipment, use either a paper towel or a clean, dry tea towel. Change cleaning water at regular intervals, particularly when it is cold or dirty. When cleaning the thermometer, staff should: Wipe away any visible contamination. Wash the probe with warm water and detergent. Sanitise the probe in hot water or use alcohol swabs. Dry the probe with a single use paper towel or air dry. When using and storing chemicals in the food preparation area, staff will refer to the Chemical Policy 2.10 as well as: Store chemicals in a designated area, separate from food preparation and storage areas Follow the manufacturer’s instructions with regards to storage, use and dilution Retain the original packaging/containers wherever possible. However, if the chemical is to be decanted, the container, it must be clearly labelled and free from damage or leaking Decant into non-toxic chemical grade containers with properly fitting lids/seals. Chemicals must not be stored in food or drink containers. Decanting and/or diluting must be undertaken away from the food preparation area Chemicals that are unlabelled, or past their Use-by/Best Before date, must be discarded. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | When storing frozen foods at the service, the staff must ensure that: Frozen food remains completely frozen during storage – the temperature of the freezer is checked daily with temperature of the freezer recorded on the appropriate temperature record check form. Where applicable, food is wrapped well and labelled (including the date of purchase or the preparation date). Freezers are not overloaded and that there is sufficient space between items to allow for sufficient airflow within the freezer. The freezer is cleaned and defrosted regularly (ice should not be any thicker than ½ cm). | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.5 | 6: Breastfeeding babies Breastfeeding has been shown to reduce the risk of Sudden Unexpected Death in Infancy (SUDI). While Red Nose recommends breastfeeding as the best source of infant feeding, staff recognise this is not always an option for parents as parents make their own decisions for their child. Staff encourage breastfeeding. Parents should be informed of the benefits of breastfeeding and of the risks of not breastfeeding when a change from breastfeeding is being considered. Parents who feed their baby infant formula or supplementary feeds will reduce the risk of SUDI using the other five evidence based safe sleeping strategies: 1) sleep baby on back; 2) keep head and face uncovered; 3) keep baby smoke free before and after birth; 4) safe sleeping environment night and day; and 5) Sleep baby in safe cot in sleeping room. | Health and Wellbeing | Breastfeeding | NSW | Willoughby | Metropolitan |
| Church 1 COUNCIL PLAN 2017- | Promote the ‘traffic light approach” to healthy food choices in community facilities, sporting clubs and events | Health and Wellbeing | Dietary guidelinse for external settings | Victoria | Hindmarsh | Regional |
| Church 1 COUNCIL PLAN 2017- | Promote the ‘traffic light approach” to healthy food choices in community facilities, sporting clubs and events | Health and Wellbeing | Partner with sport clubs to provide healthy choices | Victoria | Hindmarsh | Regional |
| Church 1 COUNCIL PLAN 2017- | The 2012/13 rating strategy suggested a two year implementation phase for the establishment of the current differential rates. | Sustainability and Environment | Sustainable local food production | Victoria | Hindmarsh | Regional |
| Church 1 COUNCIL PLAN 2017- | Continue to engage with our farming community on road and road related infrastructure maintenance and improvements | Sustainability and Environment | Strengthen food chain connections/distribution | Victoria | Hindmarsh | Regional |
| Church 1 COUNCIL PLAN 2017- | Council has also engaged strongly with our farming community to determine priorities for the maintenance and development of our road network | Sustainability and Environment | Strengthen food chain connections/distribution | Victoria | Hindmarsh | Regional |
| Church 1 COUNCIL PLAN 2017- | a commitment to continue engaging with our farming community and to broaden the engagement of our young people. | Economic Development | Local food producers | Victoria | Hindmarsh | Regional |
| Church 1 COUNCIL PLAN 2017- | Continue to engage with our farming community on road and road related infrastructure maintenance and improvements | Economic Development | Local food producers | Victoria | Hindmarsh | Regional |
| Church 1 COUNCIL PLAN 2017- | Council has also engaged strongly with our farming community to determine priorities for the maintenance and development of our road network | Economic Development | Local food producers | Victoria | Hindmarsh | Regional |
| CITY CENTRE REVITALISATION – THE STRUCTURE PLAN | Farmers Market location at Civic Green to be investigated | Economic Development | Public food markets and distributors | Victoria | Warrnambool | Regional |
| City of Casey Landscape Policy | Drinking water when provided should; – Be locate near active recreational areas, adjacent to well used paths and within an area serviceable from the road frontage. – Provide a soak away trench to the base of each tap to prevent ponding and waterlogging. – Direct water runoff is to be directed into garden beds where possible. | Health and Wellbeing | Access to safe drinking water | Victoria | Casey | Metropolitan |
| City of Casey Landscape Policy | Taps and drinking fountains – provided with a soak away trench at their base to avoid water logging. | Health and Wellbeing | Access to safe drinking water | Victoria | Casey | Metropolitan |
| City of Casey Landscape Policy | ared grazing land | Sustainability and Environment | Animal husbandry | Victoria | Casey | Metropolitan |
| City of Casey SKATE STRATEGY | – Design and position elements such as public furniture, lighting, drinking fountains, public information, public toilets, and play equipment to encourage the informal use of parks. | Health and Wellbeing | Access to safe drinking water | Victoria | Casey | Metropolitan |
| City of Casey SKATE STRATEGY | Access to water Access to water is required for drinking and for making BMX dirt jumps. Water fixtures and fittings should be robust so these are not inadvertently damaged, and to prevent water from being be wasted. | Health and Wellbeing | Access to safe drinking water | Victoria | Casey | Metropolitan |
| City of Casey SKATE STRATEGY | adjacent to existing youth activity centres (such as a school, reserve or leisure centre) and able to host supporting facilities (eg drinking taps, toilets, shade, seating, coaching outreach services) | Health and Wellbeing | Access to safe drinking water | Victoria | Casey | Metropolitan |
| City of Casey SKATE STRATEGY | Providing lighting, associated support services such as picnic facilities, toilets and shelter, shade, car parking and drinking water | Health and Wellbeing | Access to safe drinking water | Victoria | Casey | Metropolitan |
| City of Greater Dandenong PLACES FOR PEOPLE: OPEN SPACE IN GREATER DANDENONG Open Space Strategy | Other amenities to be supplied where appropriate include drinking fountains, paved surfaces, bicycle racks, public toilets and art | Health and Wellbeing | Access to safe drinking water | Victoria | Greater Dandenong | Metropolitan |
| City of Greater Dandenong PLACES FOR PEOPLE: OPEN SPACE IN GREATER DANDENONG Open Space Strategy | Although not included in the above, community gardens have also been nominated | Sustainability and Environment | Food production on LG land | Victoria | Greater Dandenong | Metropolitan |
| City of Greater Dandenong PLACES FOR PEOPLE: OPEN SPACE IN GREATER DANDENONG Open Space Strategy | Although not included in the above, community gardens have also been nominated | Sustainability and Environment | Home and community gardening | Victoria | Greater Dandenong | Metropolitan |