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FSS CTS Learning Resource

3/10/2023

 
Download the Student Learning Resource for the FSS Training course SIRRFSA001
231003_sirrfsa001_l_res_cts.pdf
File Size: 2576 kb
File Type: pdf
Download File

Validation of Food Safety Controls

3/10/2023

 
CTS has a list of food safety controls used and the validated reference source of the controls 
cts_validation_list_231003.pdf
File Size: 157 kb
File Type: pdf
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3.2.2A Record Templates- FSANZ and NSW Food Authority version of forms and records

31/8/2023

 
NSW 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 
  • Supplier Details 
    Supplier Details Form Template 
  • Food Receipt- delivery 
    Food Receipt Form Template
  • Cooling Food
    Cooling Food Form Template 
  • Food Display 
    Food Display Form Template 
  • Food Storage 2/4 hr rule 
    Food Storage 2/4 hour rule Form Template 
  • ​Cleaning & Sanitising Procedure
    Cleaning & Sanitising Procedure Template
  • Cleaning & Sanitising Form Record
    Cleaning & Sanitising Form Template 
  • ​All NSW FA 3.2.2.A templates - PDF
    ​All NSW FA 3.2.2.A templates - PDF
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
File Size: 92 kb
File Type: docx
Download File

NSW Food Safety Supervisor Focus Areas Training Resources

31/8/2023

 
The 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 .
  • Powers of Authorised Officers
    Powers of Authorised Officers (nsw.gov.au)
  • Be Prepared Be Allergy Aware
    be_prepared_be_allergy_aware_0.pdf (nsw.gov.au)
  • Allergens - the usual suspects
    the_usual_suspects_poster.pdf (nsw.gov.au)
  • Allergy aware checklist 
    AllergyAware (nsw.gov.au)
  • Food Safety Guidelines for raw and lightly cooked Egg products
    Discussion Paper Title (nsw.gov.au)
  • Cleaning & sanitising in retail food businesses
    Cleaning and sanitising in retail food businesses (nsw.gov.au)
  • Chemical sanitisers - advice for food businesses
    Chemical sanitisers – advice for food businesses (nsw.gov.au)

NSW Food Authority FSS Resources for 3.2.2A

31/8/2023

 
The 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.
  • Food Safety Supervisor Guideline
    Guideline to Food Safety Supervisor (FSS) requirements (nsw.gov.au)
  • FSANZ 3.2.2.A Poster
  • standard-3-2-2A-poster.pdf (nsw.gov.au)
  • FSANZ 3.2.2.A Frequently asked questions
    Standard 3.2.2A - ​Frequently asked questions​ | NSW Food Authority
  • FSANZ 3.2.2.A Showing Food is safe
    Showing food is safe | NSW Food Authority
  •  FSANZ 3.2.2.A Food handler basic training - free online for food handlers
    Food Handler Basics training | NSW Food Authority

NSW FA FSS Resources Guidelines

31/8/2023

 
The 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.
​

Basic Food Handler Training - Free online

1/6/2023

 
The 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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CTS Audit Cook Chill Report Supplement

17/11/2022

 
Students to complete adding detail to supplement the 2 cook chill audit reports.
221116_fbpaud5002_cts_audit_report_supplement_only.pdf
File Size: 257 kb
File Type: pdf
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Sample Audit report- for assessment FBPAUD5002

4/11/2022

 
CTS 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
File Size: 753 kb
File Type: pdf
Download File

Weight and measures for food labelling

19/8/2022

 
There 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​

Getting your claims right

19/8/2022

 
FSANZ guidance document for getting your health and nutrition claims right
getting_your_claims_right.pdf
File Size: 2065 kb
File Type: pdf
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Nutrition panel information and guide

19/8/2022

 
Nutrition 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

NSW FA guidance for food labelling

19/8/2022

 
General guidance for food labelling 
labelling_general_requirements_nswfa.pdf
File Size: 182 kb
File Type: pdf
Download File

NSW Food Authority labelling assistant and guidance for food labelling

19/8/2022

 

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 

FSANZ - Food labels what do they mean

19/8/2022

 
FSANZ simple guide to components of a food label
fsanz_food_label_what_do_they_mean.pdf
File Size: 364 kb
File Type: pdf
Download File

Guide to Food labelling and Allergen Management

19/8/2022

 
The 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
File Size: 8979 kb
File Type: pdf
Download File

NSW FA Cooling of large meat portions

27/6/2022

 
NSW 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
File Size: 152 kb
File Type: pdf
Download File

2205_production-process-pro-forma-cooling-large-meat-products.pdf
File Size: 104 kb
File Type: pdf
Download File

NSW Food Authority Sous Vide Guideline

23/6/2022

 
NSW 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
File Size: 777 kb
File Type: pdf
Download File

Recall resources

30/5/2022

 
Find 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
File Size: 124 kb
File Type: pdf
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220401_cts_recall_action_instruction_checklist.pdf
File Size: 227 kb
File Type: pdf
Download File

220401_cts_written_recall_notification_customer.pdf
File Size: 163 kb
File Type: pdf
Download File

220401_fsanz_distribution_list_template.pdf
File Size: 126 kb
File Type: pdf
Download File

220401_fsanz_food_recall_notification_to_distributors.pdf
File Size: 43 kb
File Type: pdf
Download File

220401_fsanz_food_recall_press_advertisement_template.pdf
File Size: 64 kb
File Type: pdf
Download File

220401_fsanz_food_recall_report.pdf
File Size: 268 kb
File Type: pdf
Download File

220401_fsanz_post_recall_report.pdf
File Size: 199 kb
File Type: pdf
Download File

220401_fsanz_recall_media_release_template_for_business.pdf
File Size: 71 kb
File Type: pdf
Download File

Sample HACCP 2020 FSP Abridged

1/4/2022

 
CTS 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
File Size: 1634 kb
File Type: pdf
Download File

Food Safety Culture Training resource

6/4/2021

 
All 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. 

Codex HACCP 2020

6/4/2021

 
Codex 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
File Size: 561 kb
File Type: pdf
Download File

Plain English Allergen Labelling

6/4/2021

 
See 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.

Cleaning and Sanitising in a food business

12/2/2020

 
NSW 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
File Type: pdf
Download File

Internal Audit report

12/2/2020

 
Click here to download a simple audit report to use in your workplace.
200116_csi_haccp_simple_audit_assessment_task_6_.docx
File Size: 67 kb
File Type: docx
Download File

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