Restaurants and delivery-only kitchens face the same underlying food safety framework, though delivery operations introduce additional risk points around transport and packaging that are frequently overlooked.
Registration and premises
- Current registration or licence with the relevant food authority
- Layout appropriate to separate raw and prepared food handling
- Valid water source, tested where required
- Pest control measures with a documented schedule
Staff and process
- Medical fitness certificates for food handlers, kept current
- Visible hygiene practices — handwashing, protective clothing
- Temperature control for storage, particularly perishable ingredients
- Clear labelling and stock rotation to manage expiry
Delivery-specific risks
Food that is safe when it leaves the kitchen can become unsafe in transit if temperature control is not maintained and packaging is inadequate. This is an area inspectors increasingly focus on for delivery-only operations, and one many kitchens have not adapted their process to address.
What to do next
Run this checklist against your current operation before an inspection does it for you, and address any gap found rather than waiting for a notice.