How do you protect the safety of your food as a food business in an power blackout or other natural emergency? Queensland health has useful guidance on what to do in a emergency situation.
Click here to download the information
NSW Food Authority has a food safety fact sheet providing guidance on food safety risks as applied to takeaway chicken retail shops.
Victoria Health has a simple hand washing poster for food handlers.
Download it here.
ACT Health has a useful poster for the 2 hour 4 hour rule
This guide, Food safety is your business, will help food business managers and staff understand food safety practices and procedures. Published by ACT Government Health Department this guide has been prepared for food handlers, to provide a basic understanding of:
Download the English version here_:
This guide is available in a variety of languages:
Great simple summary poster by Victoria health on basic food safety rules.
Click here to download.pdf.
Queensland health has a detailed guidance sheet on labelling information.
Available as a download . https://www.health.qld.gov.au/publications/portal/food-safety-labelling/label-buster-guide-bus.pdf
Queensland health has guidance on how to handle a food safety complaint.
This information may be useful to follow if you have a complaint about food safety in your business.
Download this document here.
This checklist has been designed to assist food businesses make a self-assessment of their level of compliance with the Food Safety Standards. It was developed in consultation with various industry representatives and is suitable for use by all businesses involved in the handling, storing, and sale of food in Queensland including food retailers, food service and take-away food businesses, catering, manufacturing and transporters of food.
Victoria Health has an excellent information fact sheet on each allergen listing common foods where each allergen is found.
Be more aware of allergens in your products.
Download your copy here.
Simple message, simple poster from Victoria Health.
Victoria Health has a guidance document on practices to keep food safe for class 2 food businesses in Victoria. This useful document provides guidance on procedures to follow when:
This guide explains the temperature control requirements in Food Safety Standard 3.2.2 Food Safety Practices and General Requirements and provides some advice on how to comply with the requirements applied to Potentially Hazardous Foods.
Potentially hazardous food has a legal definition in Standard 3.2.2 Food Safety Practices and General Requirements. It means food that has to be kept at certain temperatures to minimise multiplication of any food-poisoning bacteria that may be present in the food or to prevent the formation of toxins in the food.
Download this guidance material here:
The NSW Food Authority has published a useful information brochure outlining how audits of food businesses in NSW work.
This information guideline provides an explanation of the audit requirements for various food businesses, grading of audits. Table 5 lists key areas for various types of food businesses.
Table 6 provides guidance on various aspects of audit compliance.
if you operate a food business that is audited by the NSW Food Authority scheme this is well worth a review.
Queensland Health has a simple factsheet outlining the responsibilities of a food business, and the responsibilities of food handlers for personal health & hygiene.
The Queensland Health Department has a simple fact sheet reminder of the food safety procedures to follow when handling ice.
Download the unit of competency for the Food Safety Supervisor
qualification using SIRRFSA001A unit from the Retail Industry training package.
This outlines the content and requirements of the unit to be achieved.
Simple instructions from the NSW Food Authority on how to calibrate thermometer probes- hot and cold temperatures.
From Food Safety Guidelines for the preparation of raw egg products. NSWFA
Foods that contain raw or lightly-cooked egg are often used in food service and retail businesses. Menu items that have raw and lightly cooked eggs as ingredients need extra care, as they can cause food poisoning if not handled correctly.
Large foodborne illness outbreaks have been associated with foods made from raw eggs including:
Alternatives include commercially produced dressings and sauces, or pasteurised egg product.
If your business continues to use raw eggs in menu items that are not or lightly cooked then these items require particular care, following the guidelines for safe preparation of raw egg products.
Egg safety in a particular focus area for the NSW Food Authority because of its link to Salmonella food poisoning instances.
Please use the resources of the NSW Food authority to manage you safe use of eggs within your business.
In 2012 NSW made it a requirement for businesses that had 20 or more outlets in NSW or 50 or more in Australia to provide nutrition ( kilojoule information) on standard menu items. This initiative is being promoted to consumers as 8700.com.au
Standard food outlets must display the following nutrition information:
• the average kJ content of each standard food item for sale by the standard food outlet, expressed in kilojoules (kJ), and
• the reference statement ‘The average adult daily energy intake is 8700 kJ’.
For further information review the information on the NSW Food Authority website or guideline here
Here is a generic suggestion of responsibilities for a HACCP team leader- food processing and food distribution. Use this as a start to document the responsibilities you have as a HACCP team leader or team member.