Food is at the heart of Aboriginal communities and plays a central role through family gatherings, cultural celebrations, NAIDOC events, Elders activities, community meetings and catering at local events. During community consultation undertaken by Bathurst Regional Council, Aboriginal community members were asked what Council could do to better support the local Aboriginal community. One of the key themes consistently identified was food safety, particularly around preparing, handling and serving food at Aboriginal community events and gatherings, as well as improving everyday food safety practices within the home.
As a Trainee Aboriginal Environmental Health Officer with Bathurst Regional Council, I became aware of this need through the Aboriginal Commitment Strategy Group, an internal Council working group. During discussions about the outcomes of community consultation, I recognised an opportunity to respond directly to a community-identified priority. Rather than delivering a standard food safety course, I wanted to develop a program that was practical, culturally appropriate and accessible to Aboriginal community members.
This program was developed and delivered during my time with Bathurst Regional Council in partnership with Bathurst Local Aboriginal Land Council (LALC) and the Aboriginal Environmental Health Unit, Health Protection NSW. Bathurst LALC provided an in-kind venue and a culturally safe environment where participants felt comfortable to learn, share experiences and ask questions. The program was based on the NSW Food Authority Food Handler Basics training and adapted to meet the needs of the local Aboriginal community. Elements of the Food Act 2003 were also presented to the group to assist with at home practices.
As an Aboriginal woman, I understood some of the barriers community members can face when accessing formal training, including literacy challenges, lengthy courses and learning environments that may not always feel culturally safe. The program was intentionally designed to be engaging, practical and achievable within a single day, while still delivering important food safety knowledge and skills.
The pilot program was delivered in February 2026 and reached full capacity with 15 Aboriginal participants. Interactive activities included UV handwashing demonstrations, food safety scenarios, practical demonstrations, group work, and the Food Handlers Basics Training was completed collaboratively through shared discussion with each participant receiving a copy of their certificate on the day. Participants explored key food safety topics including personal hygiene, contamination prevention, temperature control, food storage, cleaning and sanitising, allergen management, and safe food handling practices.
Participant feedback demonstrated increased confidence and understanding of food safety principles. The program gained significant interest beyond those who attended, with additional community members and organisations contacting Council to enquire about future training opportunities and requesting delivery of the program within their own communities.
Food Safety for our Mob demonstrated the value of Aboriginal-led and community-driven environmental health initiatives. By responding directly to community needs and delivering education in a culturally safe environment, the program strengthened community capacity, supporting healthier homes and empowered Aboriginal people with practical food safety knowledge that can be applied in everyday food preparation, community events, family gatherings and future employment opportunities.