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The consumption of eggs and raw egg based products (such as mayonnaise, aioli, hollandaise sauce, mousse, tiramisu) has been linked to an increase in human cases of Salmonella. It is important to handle and prepare eggs safely to reduce the risk of food poisoning.
Shire Environmental Health Officers (EHOs) have been working with local food businesses including egg producers to identify and manage the risk of Salmonella by:
The most recent data on Salmonella notifications shows we are now reducing this trend, however notifications in WA are still higher than the rest of Australia, and significantly higher than other developed countries such as New Zealand, UK, Europe, USA and Canada.
Around half of all reported bacterial gastrointestinal infections in Western Australia are due to Campylobacter infection – which is an infection of the digestive tract (or gut) caused by Campylobacter bacteria.
How do I get campylobacter infection?
Campylobacter can be found in the gut and faeces (poo) of animals and is commonly found in or on raw poultry. Infection occurs when the bacteria is ingested by:
What do you do if a customer tells you they have a food allergy? You must ensure that all food handlers and wait staff know how to manage questions and requests from customers with allergies.
FoodSafe is an online food safety training program developed by Environmental Health Officers, consumers and the food industry. FoodSafe training for individuals is offered free on the Shire website.
45 food handlers have completed the FoodSafe training since July 2019.
Food businesses are encouraged to implement the FoodSafe training program to:
The FoodSafe online program covers the following topics:
The FoodSafe online training takes participants around 30 minutes to complete. The program goes through the above topics with easy to follow instructions, short videos and quizzes. A certificate of completion is issued upon completion.
You can access the FoodSafe online program for free on the Shire’s website:
Each member of staff will need to sign up and complete the above to complete the program. There are also options for businesses to purchase and implement the FoodSafe training pack which includes workbooks and the package on USB.
A probe thermometer is required to measure the core temperature of potentially hazardous food to ensure it is at or below 5°C - or at or above 60°C. An infrared gun thermometer is useful for an indicative reading, but if the temperature is borderline, then revert to the probe thermometer to guarantee accurate readings.
To register a food business, there is a once-off registration/notification fee. In addition to this, there is an annual fee. Annual fees must be paid within the specified timeframe. Under Section 112 of the Food Act 2008, the Shire may cancel the registration if the fee is not paid.
Certificates of registration are not reissued every year. They are only reissued if there are changes to your food business.
Under Section 113 of the Food Act 2008, a food business proprietor must notify the Shire within 7 days if:
If you have any questions regarding food safety or regulation:
PO Box 61
Margaret River WA 6285
41 Wallcliffe Road
Monday to Friday
Ph 08 9780 5255
Fax 08 9757 2512
66 Allnut Terrace
Monday to Friday
Ph 08 9780 5255
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