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.
Here is a short presentation to Health officers prepared by Paul Goldsmith, Department of Health, on sous vide cooking.It outlines the process of sous vide cookery, the science behind sous vide, minimum cooking times, development of the Victorian Health sous vide supplement and key issue for consideration in the supplement.
Australia has Food Safety Standards that apply to all food business.
3.2.1 Food Safety Programs
3.2.2 Food Safety Practices and General Requirements
3.2.3 Food Premises and Equipment
Some food businesses also have additional mandatory standards or voluntary Customer/ Supplier standards to comply with, such as import and export approved arrangements, HACCP certification, and Global food standards such as BRC, SQF, ISO22000.
Food businesses also have specific responsibilities relating to:
1.Prevent contamination of food
2.the health of people who handle food,
3.the provision of hand washing facilities,
4.making food handlers aware of their health and hygiene obligations
5.Protect the privacy of food handlers
Download CTS's summary of food safety program and responsibilities here.
An internal audit is any audit completed by or on behalf of the company.
Effective internal audits are vital to your business as they enable a site to demonstrate whether control systems are working correctly and effectively, and help you identify areas for improvement
It verifies the application of the food safety plan, and its actual implementation.
So your internal audit should have two aims:
This internal audit report can be used to complete a part of the assessment for the "Implement
HACCP Food Safety Systems" training course, or your company specific internal audit report
- Onsite Customised Training
- Implement HACCP Food Safety Systems
- Audit a Cook Chill Process
- Food Labelling Requirements
- Participate in Food Recalls
- HACCP Recharge
- VITAL and Allergen Management Combined
- Allergen Management Skills for Food Production
- Allergen Management Skills in Food Service
- Short Shot Sessions
- Food Safety Supervisor
- Microbiology Demystified
- Food Safety Awareness Refresher
- Cook Chill Operations
- ✓ Contact
- Allergen Management Skills for Food Production