The Food Standards Code requires all food businesses in NSW to provide information about the eight most common allergens on food labels of packaged foods: 
The NSW Food Authority has a simple guide on Standard 1.2.3 Mandatory Warning and Advisory Statements and Declarations. ( click here)

The law requires every food business to provide accurate information about allergens in foods food businesses produce, sell or serve. All staff need to be aware of the risks food allergies pose, and be clear on how to identify and manage them.
The NSW Food Authority has published a Allergy awareness guideline for retail and food service businesses. This provides information on the Allergens in Australia and how ensure to accurate information is on a label or  given by staff selling unpackaged food made at the premises when a customer asks for information on allergens in the food for sale or service.
Useful resource for Food Safety Supervisors, and HACCP team leaders.
​Refer the NSW Food Authority website or click here

Businesses are required to maintain a calibration program, in order to ensure thermometers do not 
exceed a +/- 1°C tolerance. Calibration of thermometers can be affected and possibly produce inaccurate results when the boiling point of water of 100°C is used in an area of high altitude.
Those calibrating thermometers and undertaking internal and external audits should note the reduced
boiling point of water at higher altitude. 
The NSW Food Authority has published a table of the various boiling points of water in°C at varying altitudes. This information and table can be found here. ​

The Food Regulation 2015 requires that certain industry sectors are licensed  with the NSW Food Authority. 
The Food Authority, or approved NSW Food Authority regulatory auditor undertakes regular audits and inspections of all licensed businesses.
Further information about the requirements for audits of licenced food businesses in NSW can be found at the NSW Food Authority website, or click here