Baking Regulations in Australia
Regulated by Food Standards Australia New Zealand (FSANZ)
Australia regulates all food businesses through a combination of national food standards set by FSANZ and state/territory-level enforcement. All food businesses — from home kitchens to large commercial bakeries — must register with their local council and comply with the Food Standards Code. Requirements scale with risk: home-based producers may qualify for simplified registration, while commercial bakeries need full premises approval, Food Safety Supervisors, and documented food safety programs.
Last verified: April 2026
| Registration Required | Yes — Home bakers: contact your local council for simplified registration (typically $100-$300 AUD/year). Commercial bakeries: full council registration ($300-$1,500 AUD/year), development approval for premises, and compliance with state food safety legislation. Both require inspection before or after registration. |
| Sales Limit | No national sales limit. Some councils have thresholds for simplified vs. full registration. No limit for fully licensed commercial bakeries. |
| Inspection Required | Yes — Home bakers: council inspection of home kitchen before or after registration. Commercial bakeries: comprehensive premises inspection before opening and periodic inspections (typically annual), covering equipment, ventilation, pest control, staff facilities, food safety programs, and temperature records. |
| Insurance Required | No — Public liability insurance is not legally mandated but strongly recommended. Markets require $10-20 million AUD cover. Commercial bakeries typically carry public liability, product liability, workers' compensation (mandatory for employees), and property insurance. Wholesale contracts almost always mandate insurance. |
| Online Sales | Allowed — Online sales are permitted for all bakery types. Food labeling standards and allergen requirements apply to pre-packaged goods. Delivery must maintain food safety (cold chain for perishables). Commercial bakeries can sell nationally with proper logistics. |
| Certification | Food Safety Supervisor certificate required in most states (SITXFSA005/006 units, $100-$200 AUD). Commercial bakeries may need additional HACCP training for management. Wholesale to major retailers may require third-party food safety certification (SQF, HACCP Australia). |
Key Rules & Requirements
Register with your local council
All food businesses must be registered or notified through your local council. Some councils offer simplified registration for low-risk home-based businesses, while commercial bakeries need full premises registration.
Comply with Food Standards Code
The Australia New Zealand Food Standards Code sets national requirements for food safety, labeling, and composition. All food businesses must comply regardless of size.
Food Safety Supervisor required
Most states require a Food Safety Supervisor (FSS) with a nationally recognized certificate. Commercial bakeries with multiple staff need to ensure adequate FSS coverage across shifts.
Food safety program
Home-based businesses producing low-risk foods may be exempt from formal food safety programs. Commercial bakeries typically need a documented program based on HACCP principles, especially if handling high-risk products.
Allergen declaration
The Food Standards Code requires declaration of major allergens: peanuts, tree nuts, milk, eggs, fish, crustacea, sesame, soy, lupin, and wheat/gluten.
Commercial premises requirements
Commercial bakeries need purpose-built or fitted-out premises meeting council building and health codes, including commercial ventilation, grease traps, appropriate flooring, and staff amenities. Planning and development approval is required.
Commonly Allowed Products
- Home bakers: shelf-stable cakes, biscuits, bread, pastries, jams, muesli bars
- Commercial bakeries: full range including cream-filled pastries, custard items, and perishable products with proper cold chain
- Wholesale products for retail, food service, and institutional supply (commercial bakeries)
Typically Restricted Products
- Home bakers: raw egg products for sale, items requiring strict temperature control (without adequate facilities)
- All scales: home-canned low-acid foods, raw/unpasteurized dairy, meat without specific licensing
- Alcohol-infused products without liquor licensing
Labeling Requirements
- Product name and description
- Full ingredient list in descending order of weight
- Allergen declarations for the 10 major allergens
- Name and Australian address of the supplier/business
- Use-by or best-before date
Where You Can Sell
- Farmers markets and community markets
- Direct sales from home
- Online platforms with local delivery
- Retail bakery shops (commercial premises)
- Wholesale to cafes, restaurants, and supermarkets
- Catering and institutional supply (hospitals, schools)
- Nationwide delivery and export
Regional Variations
| Region | Key Details |
|---|---|
| New South Wales | NSW requires all food businesses to notify the NSW Food Authority and register with their local council. Commercial bakeries are classified by risk. Home-based businesses need a Food Safety Supervisor. |
| Victoria | Victoria classifies food businesses into risk categories (Class 1-4). Home-based baking typically falls into Class 3 or 4. Commercial bakeries producing high-risk products are Class 1 or 2 with more stringent requirements. |
| Queensland | Queensland requires registration with your local council and a food business license. Commercial bakeries need full compliance with the Food Act 2006 including documented food safety programs. |
| Western Australia | WA requires registration with local government under the Food Act 2008. Commercial bakeries need a Food Safety Supervisor and documented food safety program. |
Frequently Asked Questions
What is the difference between a home bakery and a commercial bakery in Australia?â–¾
Home bakeries operate from domestic kitchens with simplified registration for low-risk products. Commercial bakeries operate from purpose-built premises with full council approval, development applications, and higher food safety requirements. Commercial bakeries can produce the full range of products including high-risk items.
How much does it cost to set up a commercial bakery?â–¾
Council registration is $300-$1,500 AUD/year. Premises fit-out (ventilation, equipment, flooring, plumbing) can cost $50,000-$500,000+ depending on scale. Add food safety training, insurance, and council development application fees. A small retail bakery might cost $100,000-$200,000 to establish.
What food safety training do bakeries need?â–¾
All bakeries need at least one Food Safety Supervisor with a nationally accredited certificate. Commercial bakeries should train all food handlers in basic food safety. HACCP training is recommended for management. Refresher training every 3-5 years.
Can I start from home and then move to a commercial kitchen?â–¾
Yes, many successful bakeries start at home to validate their products and market, then transition to commercial premises. You will need to apply for new council registration and premises approval when you move. Some areas offer shared commercial kitchens as an intermediate step.
Official Government Resources
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