Some Class 3 food premises need to maintain minimum records for supplies - this is referred to as Record 1.

• this record only needs to be completed once but should be updated if suppliers change
• this record needs to include the supplier details for suppliers of all food and drink and what product they supply
• you must retain all receipts and invoices for deliveries
• you must keep these records at your food business at all times as they will be checked by the Health Officer
• this record does not need to be completed if the majority of food handlers are volunteers and the food activity is only for a maximum of two consecutive days (that is: community events).