Click here to download a simple audit report to use in your workplace.

FSANZ Food Standards Code 3.2.2.
Food Standards Practices and general requirements
​

The NSW Food Authority has updated the learning resource for Allergen Management, that is to be taught as part of the Food Safety Supervisor training program, delivered by NSW Food Authority approved RTO's.
This updated resource  encourages food safety supervisors to ensure food handlers who work in retail and food service businesses to know the 10 common allergens (including Lupin to be declared as a allergen form May 2018) and food intolerances, and be aware of business responsibilities regarding communicating allergen information in food for sale.

Other key messages in this resource are:

• Always treat an allergy request seriously.
• Any food may contain an allergen. Once a customer informs of an allergy it is the businesses legal responsibility to prepare food that doesn’t contain the allergen or notify the customer they cannot guarantee the customer food that does not contain the allergen
• Be allergy aware during food preparation. Allergens may be introduced through cross contamination between allergenic and non-allergenic ingredients.
• If the product contains an allergen, you must let the consumer know by labelling the food product or telling them this is the case, when they ask.
• If you can’t guarantee a customer an allergen free meal, you must notify the customer.

You may download a pdf of this information published by the NSW Food Authority, that may be useful to businesses to educate staff about allergen management

.The NSW Food Authority has published a module of learning aimed to inform Food Safety Supervisors and businesses of their legal responsibilities, under the NSW Food Act 2003.
Key messages:

• All food handlers are responsible for, and may be prosecuted for selling unsafe food, or preparing food in such a way as to render it unsafe.
• All food handlers are responsible for, and may be prosecuted for selling aunsuitable food, or preparing food in such a way as to render it unsuitable.
• All food handlers must not falsely describe food and must not falsely describe food where there is risk of physical harm to the customer.
• All food for sale must comply with the requirements set out in the Australia New Zealand Food Standards Code.

The module of information is available here as a pdf document
This also contains information on potential penalties ( fines) should a business or food handler be  breach of the NSW Food Act 2003.
Businesses, Food Safety Supervisors, or Managers should be aware of the application of the Food Safety Standards, the laws and regulations in their state or territory and the potential for fines, criminal convictions or even prison time.

The Victorian Department of Health & Human Services Food Safety Unit has an excellent online learning resource (which was recently updated) called "DoFoodSafely".  This hour long food safety program is free to use and covers the basic concepts and principles of food safety with recently updated content including more allergen specific information.  It provides the underpinning knowledge of food safety that applies to  safe food handling. The program includes seven topics on food safety and an assessment comprising of 30 multiple choice questions (this may increase over time).  Participants who score more than 90 per cent in the assessment are awarded a certificate.  The certificate of completion will have the users name on it, along with a date and certificate number.  Participants will have to have an email address to receive the certificate.  Please keep certificate in a safe place as a duplicate certificate will not be made available.

Participants who complete the whole on-line course will be able to:

•  Define food handlers and their responsibilities with regard to the law;
•  Describe the ways in which food can become contaminated and potentially unsafe;
•  Describe the common causes as well as symptoms of food poisoning
•  Explain the dos and don’ts of maintaining good personal hygiene;
•  Handle food correctly at all stages of preparation;
•  Explain the dos and don’ts for accepting food deliveries, storing, displaying and   transporting food
•  Explain the dos and don’ts for cleaning the food preparation surfaces and equipment.

The link to the online food safety training is http://dofoodsafely.health.vic.gov.au/

Completion of this online training course and print out of the certificate are used as pre-reading and assessment of basic food safety knowledge in the Implement HACCP Food Safety Systems and Food Safety Supervisor training course.

Instructions:
​

1. Access the link to the online training course http://dofoodsafely.health.vic.gov.au/
2. Complete the necessary online training program (est. time is one hour).  Updated content including more allergen specific information.
3. Complete the assessment (there are now 30 multiple choice questions, which may increase over time)
4. Complete Name and Email address (ensure spelling of name and email address are correct as a duplicate certificate cannot be issued)
5. A Certificate will be emailed to you with your name, the date you passed the test, certificate number and the score you achieved
6. Keep certificate in a safe place as a duplicate certificate cannot be issued.  
7. Submit a copy of the "Do Food Safely" Certificate to Correct Training Systems as part of your assessment

Full instructions for completing this assessment task can be found here.

NSW Food Authority has a guideline document to inform on how to cool potentially hazardous foods correctly.
Download the guidance document from the NSW Food Authority website here.
This document is required reading for the CTS Audit a Cook Chill Process training program.

AS 4696: 2007
The Australian Standard for the Hygienic production and transportation of meat and meat products for human consumption  ensures meat and meat products comply with food safety requirements. This standard is in addition to other national food safety standards and State and Territory requirements.
This Australian Standard is sometimes used as an alternative validation resource for temperature control in meat processing, and chilling and thawing of meat and meat products.
​Download the AS4696 Standard from CSIRO here.

​This document is recommended reading for the CTS Audit a Cook Chill Process training program.

Learners undertaking CTS Audit a Cook Chill Process training course must complete this audit report supplement to accompany their workplace audit reports.
Use this supplementary evidence checklist to ensure you have required evidence for the the assessment of  "Audit a Cook Chill Process".
You need to complete this report to accompany each audit report your submit as your assessment evidence.
Attach a copy of all records your reviewed at the onsite audit and full detailed audit reports as evidence for your assessment.

​This document is required for submission with audit assessments for the CTS Audit a Cook Chill Process training program.

NSW Food Authority has The booklet Be Prepared. Be Allergy Aware (revised November 2016) produced by the Food Authority and Allergy & Anaphylaxis Australia, outlines requirements for food service businesses relating to declaring and managing allergens. In addition to the brochure, the following resources can also be downloaded:

• The Usual Suspects (A2 poster)
• Allergy Aware Checklist (A3 poster)

The NSW Food Authority has released an updated version of the food safety guideline for the preparation of raw egg products.
The NSW Food Authority has developed these guidelines to assist businesses to undertake practices that will ensure that they comply with requirements when making products known to cause salmonellosis.
The guidelines advise businesses to use safe alternatives to raw eggs in foods which are not cooked. Alternatives include commercially produced dressings and sauces, or pasteurised egg products. 
Should businesses choose to use raw eggs in products, the guidelines advise suitable control steps for foods and menu items containing raw egg, known to cause cases of salmonellosis, that:
-The  raw egg product is to be acidified to a pH of 4.2 (or less) or effectively heat treated (giving businesses instructions on how to achieve this)
-The treated raw egg product should be stored at or below 5˚C for no longer than 24 hours.
Download this guideline at NSW Food Authority 

Queensland Health has a excellent checklist for businesses to use to check their responsibilities under the Queensland Food Act and also the Food Standards Code.
A useful checklist with suggested records for all businesses

FSANZ have released a word doc template to assist businesses to complete and plan for a recall
Th template can be downloaded form FSANZ website, and used along with the recall protocol.
There are also templates for wording letters to customers.
www.foodstandards.gov.au/industry/foodrecalls/recalltemplates/Pages/default.aspx

Here is the Style Guide to help the apply the correct use of the new Country of Origin label formats.
The fact sheet provides simple guidance advice.

Queensland Health have a excellent guide on the design and fitout of food premises, using information in Standard 3.2.3 and Australian Standard 4674-2004: Design, construction and fit-out of food premises. It aims to provide users seeking further information on how to comply with the requirements of the Standard with acceptable solutions on how they may meet the outcomes.  The guide also provides some best practice options for those food businesses that choose to demonstrate a higher level of compliance.

The Australian Government has announced and released a new Standard for labelling food Country of Origin. This is effective from 1 July 2016, with a 2 year transition period.
Download a copy of the new standard here.

CSIRO "Make it Safe" is an excellent text on food safety, providing a solid foundation of information about food safety, within Australia.
Order the text from CSIRO. http://www.publish.csiro.au/pid/6354.htm

ACT Health has a series of food safety posters with basic food safety information.
These series of posters are available in a range of languages.
Food Safety Posters - Vietnamese
Food Safety Posters - Urdu
Food Safety Posters - Amharic
Food Safety Posters - Arabic
Food Safety Posters - Thai
Food Safety Posters - Hindi
Food Safety Posters - Korean
Food Safety Posters - Chinese (Simplified) 
Food Safety Posters - Chinese (Traditional) 
Food Safety Posters - Japanese
Food Safety Posters - Turkish

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