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Here 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. 
Download the Student Learning Resource for the FSS Training course SIRRFSA001
CTS has a list of food safety controls used and the validated reference source of the controls
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
They can be found as Appendix 8 of Safe Food Australia. Available as a word document here. 
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 .
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.
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. 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.  Students to complete adding detail to supplement the 2 cook chill audit reports.
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.
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 FSANZ guidance document for getting your health and nutrition claims right
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:
Format of the Australian Nutrition Panel All packaged food must have a nutrition panel in the Australian format covering:
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:
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 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 simple guide to components of a food label
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:
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.:
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
Find the resources, lists, templates you may need to complete the exercises and learning for the Participate in Product Recalls Unit of competence FBPTEC4008.
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.
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 Alimentarius The General Principles of Food Hygiene CXC 1- 1969 has been updated in late 2020. Changes include:
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
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
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. NSW Food Authority has a new information guide on Cleaning and Sanitising. This is available on the NSW Food Authority website in various languages.
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