Home-Based Food Businesses

Preparing food for sale from a residential premises - such as baking, preparing food for market stalls, meal prep businesses, confectionery, or food packaging - is considered as operating a home-based food business and it must meet the same food safety and regulatory standards as any other commercial food business under the Food Act 2003 NSW.

Before you begin selling food from home you must ensure that you complete the following:

Step 1.Check if a Home-Based Food Business Is Permitted

Before registering your business, you must confirm that operating a food business is permitted on your property under local zoning laws.

This involves:

  • Obtaining development consent (DA approval) from the City of Ryde or a Complying Development Certificate (CDC) from a Private Certifier.
  • Ensuring your home kitchen or food preparation area complies with minimum health and building standards.

For advice on whether your home-based business is permissible, contact Council’s Planning & Development team.

Step 2.Ensure Your Kitchen Meets Food Safety Standards

Your food preparation area must comply with the Food Standards Code (Standard 3.2.3 – Food Premises and Equipment). Key requirements include:

  • A clean, hygienic, and well-maintained kitchen
  • Surfaces that are smooth, impervious, and easy to clean
  • Dedicated hand washing facilities
  • Proper food storage, including temperature control for perishable items
  • Protection from pests, animals, and contaminants (e.g. no pets in food areas)
  • Waste and wastewater managed appropriately.

Note: Domestic kitchens must be separated from personal activities when food is being prepared for sale.

Step 3.Register Your Business with City of Ryde

Once you’ve obtained necessary planning approvals you will need to complete Council’s registration form:

Submit via email to cityofryde@ryde.nsw.gov.au

Step 4.Prepare for Inspections

Once your home-based business is registered Council’s Environmental Health Officers will inspect your home business to assess compliance with food safety requirements and hygiene practices under the Food Standards Code (Standard 3.2.2 and 3.2.3).

You must be able to demonstrate:

  • Clean and safe food handling practices
  • Separation of business and domestic activities
  • Temperature control for potentially hazardous foods (above 60°C or below 5°C)
  • Cleaning and sanitising procedures
  • Record-keeping if applicable
  • Food Safety Supervisor training and appropriate skills and knowledge.

Please note that access to food preparation and handling areas must be restricted from pets and children when they are in use.

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