<![CDATA[✓ Correct Training Systems - Student Resources, Guidance materials]]>Fri, 27 Feb 2026 03:45:55 +1100Weebly<![CDATA[Codex HACCP ( 2023 )]]>Wed, 17 Jan 2024 00:04:35 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/codex-haccp-2023Here is a copy of Codex HACCP (2023 version)
General Principles of Food Hygiene. Codex Alimentarius Code of Practice, No.CXC 1-1969.
2023 Version 
For use in all HACCP training and Auditing food safety training.
Download this file for use in training or workplace. 
codex_haccp_2023.pdf
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]]><![CDATA[FSS CTS Learning Resource]]>Tue, 03 Oct 2023 04:39:36 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/fss-cts-learning-resourceDownload the Student Learning Resource for the FSS Training course SIRRFSA001
231003_sirrfsa001_l_res_cts.pdf
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]]><![CDATA[Validation of Food Safety Controls]]>Tue, 03 Oct 2023 04:18:59 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/validation-of-food-safety-controlsCTS has a list of food safety controls used and the validated reference source of the controls 
cts_validation_list_231003.pdf
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]]><![CDATA[3.2.2A Record Templates- FSANZ and NSW Food Authority version of forms and records]]>Thu, 31 Aug 2023 04:01:35 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/322a-record-templates-nsw-food-authority-version-of-forms-and-recordsNSW Food Authority have templates that businesses - Category 1 may use to record evidence of compliance to FSANZ 3.2.2A. Businesses may choose to use these forms or the ones provided by FSANZ as their forms, or their own version of a form or procedure - for a record of compliance.
NSW Food Authority Forms  FSANZ have also released free form templates that Category 1 businesses can choose to use.
They can be found as Appendix 8 of Safe Food Australia.
Available as a word document here.
appendix_8_templates_fsanz_3.2.2.a.docx
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]]><![CDATA[NSW Food Safety Supervisor Focus Areas Training Resources]]>Thu, 31 Aug 2023 03:42:31 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/nsw-food-safety-supervisor-focus-areas-training-resourcesThe NSW Food Authority has resources that must be trained and assessed in the NSW Food Authority Approved FSS qualification.
Here is the link to the resources that are part of the NSW Food Authority Focus Areas or topics .
]]><![CDATA[NSW Food Authority FSS Resources for 3.2.2A]]>Thu, 31 Aug 2023 03:28:26 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/nsw-food-authority-fss-resources-for-322aThe NSW Food Authority has useful information, posters and guidelines suitable for Food Safety Supervisors to use in their learning or to teach others in the workplace.
 Check out the NSW Food Authority FSS page 
Food Safety Supervisors (FSS) | NSW Food Authority.
Here is a list and links of some useful resources suitable for Food Safety Supervisors.]]><![CDATA[NSW FA FSS Resources Guidelines]]>Thu, 31 Aug 2023 03:23:59 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/nsw-fa-fss-resources-guidelinesThe NSW FA have a number of guidance documents that are suitable for Food Safety Supervisor training and use in Food Service or Food Retail businesses.
Check out the resources that the NSW Food Authority have for Food Safety Supervisors.
​
]]><![CDATA[Basic Food Handler Training - Free online]]>Thu, 01 Jun 2023 03:53:34 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/basic-food-handler-training-free-onlineThe NSW Food Authority has released its version of basic food handler training.
 Completion of the 7 content modules and then the assessment quiz of 30 questions will satisfy the food handler training requirement in 3.2.2A Food Safety Management Tools.
Recommended as a free online training for all food handlers that work in food retail or food service.
Complete the 30 multiple choice questions correctly to pass and be issued a certificate.
Present this certificate as evidence of food safety training for food handlers. 
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]]><![CDATA[CTS Audit Cook Chill Report Supplement]]>Wed, 16 Nov 2022 13:00:00 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/cts-audit-cook-chill-report-supplementStudents to complete adding detail to supplement the 2 cook chill audit reports.
221116_fbpaud5002_cts_audit_report_supplement_only.pdf
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]]><![CDATA[Sample Audit report- for assessment FBPAUD5002]]>Thu, 03 Nov 2022 13:00:00 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/sample-audit-report-for-assessment-fbpaud5002CTS has provided a sample internal audit report to demonstrate the level of detail required in audit reports submitted for FBPAUD5002 Audit a cook chill process. This is not a full audit report nor an true indicative sample but an amended sample of typical audit reporting and findings.
221102_sample_internal_audit__fpbaud5002_collection.pdf
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]]><![CDATA[Weight and measures for food labelling]]>Fri, 19 Aug 2022 06:28:34 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/weight-and-measures-for-food-lablellingThere are detailed requirements for labelling in the national trade measurement laws to make sure that the buyer is properly informed.
 This guidance includes positioning, size of font, correct terms and abbreviations.
https://www.industry.gov.au/data-and-publications/guide-to-the-sale-of-pre-packaged-goods/labelling-requirements​
]]><![CDATA[Getting your claims right]]>Fri, 19 Aug 2022 06:25:26 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/getting-your-claims-rightFSANZ guidance document for getting your health and nutrition claims right
getting_your_claims_right.pdf
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]]><![CDATA[Nutrition panel information and guide]]>Fri, 19 Aug 2022 05:55:18 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/nutrition-panel-information-and-guideNutrition Panel Information- Australia
​Australia has a distinct format that is required for the Nutrition Information Panel for food product sold in Australia.
The format and requirements are different to other countries.

This page provides some general advice on how to develop a Nutrition Panel in the FSANZ format.
Use this information as a guide a to learn about Nutrition panels, so you can prepare a Nutrition Information panel with accurate and correct information in a compliant Australian format.
Alternatively contact Correct Food Systems to develop a Nutrition Panel for your product.

All packaged food has to have a Nutrition Information Panel except:
  • Food sold at fund-raising events
  • Alcoholic beverages, water, vinegar
  • Herbs, spices, salt, herbal infusions, tea, coffee
  • Food Additives (e.g. flavourings, colours)
  • Fruit, vegetables, meat, poultry or fish where they are one category of ingredient
  • Small Packages
Contact Correct Food Systems or FSANZ if you are unsure if your product requires a Nutrition Information Panel.

Format of the Australian Nutrition Panel
All packaged food must have a nutrition panel in the Australian format covering:
  • Energy (kilojoules or kilojoules and calories)
  • Protein (grams)
  • Fat, saturated fat (grams)
  • Carbohydrate, sugars (grams), and
  • Sodium (milligrams or mmoles)
  • Any other nutrient declared or identified on the label or package (appropriate unit).
​The measures must be expressed both per serving size and per 100g or 100mL.
If a food is prepared using another food (e.g. milk on cereal), then another column can be added for the combined nutrient figure.

There are special rules about making claims for:
  • Poly or monounsaturation
  • Omega-3
  • Low joule
  • Lactose reduction
  • Presence of gluten
  • Salt, sodium or potassium level 
Nutrition testing of products by a laboratory to verify nutrition information is not generally required for product for general retail sale within Australia.

The FSANZ website [www.foodstandards.gov.au] operates a free web based nutrition panel calculator that can calculate and build your nutrition panels free of charge.
This can be found at :
http://www.foodstandards.gov.au/industry/npc/Pages/Nutrition-Panel-Calculator-introduction.aspx
There is a quick start guide to show you have to start building your recipe/ ingredient lists within the calculator.
An overview of the steps are:
1. Name your recipe/ product
2. Add your ingredients and amount- use the database of foods within the calculator or information you have about your ingredients from the supplier, in the Product Information File ( PIF) or product spec.
Note not all liquids in mls weigh the same. Use the list of specific gravity to work out the weight of common liquid foods.
3. Enter the final product weight or percentage weight change in the calculator
Be aware that some food loses weight when it is cooked/ baked /processed. Other foods may gain weight or liquids during processing.
See Weight change factors
4. Enter the serving size and number of serves in the package.
Calculate and save the Nutrition Panel that was calculated]]><![CDATA[NSW FA guidance for food labelling]]>Fri, 19 Aug 2022 05:50:48 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/august-19th-2022General guidance for food labelling 
labelling_general_requirements_nswfa.pdf
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]]><![CDATA[NSW Food Authority labelling assistant and guidance for food labelling]]>Fri, 19 Aug 2022 05:42:11 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/nsw-food-authority-labelling-assistantthe-nsw-food-authority-have-a-interactive-food-labeling-assistance-web-app
The NSW Food Authority have a interactive app to assist and provide guidance for food labelling
https://www.foodauthority.nsw.gov.au/food-labelling-assistant 
​ There is also guidance at to what is on a label in a fun easy to understand format.
https://www.foodauthority.nsw.gov.au/food-labelling/how-read-label/whats-on-a-food-label ]]><![CDATA[FSANZ - Food labels what do they mean]]>Fri, 19 Aug 2022 05:38:55 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/fsanz-food-labels-what-do-they-meanFSANZ simple guide to components of a food label
fsanz_food_label_what_do_they_mean.pdf
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]]><![CDATA[Guide to Food labelling and Allergen Management]]>Fri, 19 Aug 2022 05:28:20 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/guide-to-food-labelling-and-allergen-managementThe AFGC Food Industry Guide to Allergen Management and Labelling offers guidance in managing allergens incorporating the changes to FSANZ 1.2.3 and schedule 9. Plain English Allergen Labelling.- required by 2024.
​This is a very comprehensive guide to allergen management and labelling 
New to the Guide in 2021 are:
  • Managing and communicating changes to the allergen status of a packaged food
  • Handling consumer contact regarding allergens in products
figaml_april_2021_.pdf
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]]><![CDATA[NSW FA Cooling of large meat portions]]>Mon, 27 Jun 2022 03:52:28 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/nsw-fa-cooling-of-large-meat-portionsNSW Food Authority has published a guideline that assist with safety parameters around cooling large portions of meat. The guideline presents information based on The Australian Standard AS4696-2007 Hygienic production and transportation of meat and meat products for human consumption. There are four options for cooling meat and poultry products that limit growth of C. perfringens to less than 1 log and allow no multiplication of C. botulinum in large portions of meat.:
2205_cooling-large-meat-products.pdf
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2205_production-process-pro-forma-cooling-large-meat-products.pdf
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]]><![CDATA[NSW Food Authority Sous Vide Guideline]]>Thu, 23 Jun 2022 04:06:26 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/nsw-food-authority-sous-vide-guidelineNSW Food Authority have released a new version of the guidance document for Sous Vide. May 2022.
​ Technical advice and tables for sous vide cookery 
2205_sous_vide_food_safey_precautions.pdf
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]]><![CDATA[Recall resources]]>Mon, 30 May 2022 00:23:12 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/recall-resourcesFind the resources, lists, templates you may need to complete the exercises and learning for the Participate in Product Recalls Unit of competence FBPTEC4008.
220401_cts__recall_phone_notification_sample.pdf
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220401_cts_recall_action_instruction_checklist.pdf
File Size: 227 kb
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220401_cts_written_recall_notification_customer.pdf
File Size: 163 kb
File Type: pdf
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220401_fsanz_distribution_list_template.pdf
File Size: 126 kb
File Type: pdf
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220401_fsanz_food_recall_notification_to_distributors.pdf
File Size: 43 kb
File Type: pdf
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220401_fsanz_food_recall_press_advertisement_template.pdf
File Size: 64 kb
File Type: pdf
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220401_fsanz_food_recall_report.pdf
File Size: 268 kb
File Type: pdf
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220401_fsanz_post_recall_report.pdf
File Size: 199 kb
File Type: pdf
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220401_fsanz_recall_media_release_template_for_business.pdf
File Size: 71 kb
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]]><![CDATA[Sample HACCP 2020 FSP Abridged]]>Thu, 31 Mar 2022 23:11:36 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/sample-haccp-2020-fsp-abridgedCTS students are able to access a sample HACCP 2020 Manual, to support their learnings.
This sample is fictitious and has been abridged.
It is not fully complete with small sections of information deleted. 
It does provide a sample of a HACCP 2020 structure and typical procedures in a HACCP FSP.
It contains a sample of a RECALL procedure suitable for a HACCP certified business.
220401_sample_cts_haccp_2020_fsp_abridged.pdf
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]]><![CDATA[Food Safety Culture Training resource]]>Tue, 06 Apr 2021 07:01:08 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/food-safety-culture-training-resourceAll GFSI and HACCP programs now require the business to build a positive food safety culture at work by developing awareness, empowerment and commitment to food safety.
There is a 2 minute free online U Tube video introducing the topic of "What is Food Safety Culture", produced by Safe Food Production QLD. It may be a useful introduction to staff to start discussion about the importance of building a positive Food Safety Culture. 

]]><![CDATA[Codex HACCP 2020]]>Tue, 06 Apr 2021 06:53:30 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/codex-haccp-2020Codex Alimentarius  The General Principles of Food Hygiene CXC 1- 1969 has been updated in late 2020.
Changes include:
  • The establishment and maintenance of a positive food safety culture.
    The commitment of the management and all personnel to the production and handling of safe food.
  • Chapter 1. Good Hygiene Practices. Minor changes.
    Requirement for a traceability/product tracing system.
  • A Code of Practice on Food Allergen Management for Food Business Operators CXC 80-2020
  • Some additional and variations of definitions
  • Subtle changes to The Principles of HACCP.
    Some of these changes are consideration of unintended use, as well as intended use of products. 
    Validation of Critical Limits.
    Validation of the HACCP plan prior to Verification of the HACCP system to ensure it is working as intended.
  • Strengthening of HACCP training and competency as an essential element for the effective implementation of HACCP.
These changes to HACCP occurred late 2020.
Correct Food Systems will be working with our clients to make any required adjustment to HACCP plans. We will be allowing adequate time for businesses make the necessary changes to their HACCP plans.
Download  Codex HACCP 2020 below.
Register now for a Update - HACCP Refresher 2020 trainng
codex_haccp_2020_cxc_001e.pdf
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]]><![CDATA[Plain English Allergen Labelling]]>Tue, 06 Apr 2021 06:43:36 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/plain-english-allergen-labellingSee our Utube interview with Gary Kennedy explaining this change.
Watch our short interview for an overview of the changes.

Late February 2021 the FSANZ Code was amended to introduce new requirements for the labelling of allergens in food, sold in Australia. FSANZ approved Proposal P1044 Plain English Allergen Labelling (PEAL).
Businesses have 3 years (till 25 February 2024) to adjust their product information and labels to meet the new requirements. There is a further 2 years stock in trade period.

These requirements change how allergen information is to be declared.
Products for sale in Australia will have specific allergen information, in a specific format, specific wording and terms, in bold font, in a specific location on food labels.
PEAL changes include
  • Allergen identification in the Ingredients List, for each ingredient
  • Required specific names for making allergen declarations
  • Declaration of allergens in processing aids used
  • Bolded format of specific allergen words
  • In a size of type no less than that used for other text
  • Molluscs as a new allergen category
  • Specific nut type must be named rather than "nuts" or "tree nuts", eg cashew, hazelnut. almond
  • Specific cereal type must be named rather than "cereals", eg wheat, barley, oats in the ingredient list
  • ‘Wheat’ must still be declared when it is present in food, irrespective of whether gluten is present
  • Specific declaration of gluten in the separate allergen statement
  • A separate allergen statement in addition to the Allergens declared in the Ingredients list
  • Allergen information clearly legible, and same size font so as to contrast distinctly with the background of the label
  • FSANZ has specified the mandatory terms that must be used in both the Ingredient List and the Allergen Declaration Statement. In some cases - where gluten is present in the specific cereal, gluten must be named in the Allergen Declaration Statement
Note: This is not an exhaustive list of all the changes.

See the Plain English Allergen Labelling webpage at Correct Food Systems

Further information can be found at FSANZ in Standard 1.2.3 ( link to Standard 1.2.3), and Schedule 9 Mandatory Advisory Statements (link to Schedule 9) and in the proposal  approval report.

]]><![CDATA[Cleaning and Sanitising in a food business]]>Wed, 12 Feb 2020 02:12:02 GMThttp://www.correcttraining.com.au/student-resources-guidance-materials/cleaning-and-sanitising-in-a-food-businessNSW Food Authority has a new information guide on Cleaning and Sanitising.
This is available on the NSW Food Authority website in various languages.
1906_cleaning_sanitising_food_businesses.pdf
File Size: 400 kb
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]]>