This is a simple factsheet outling responsibilities for recalls and withdrawals.
(Click here)
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Food manufacturers and importers must have procedures in place for the recall and withdrawal of unsafe or unsuitable food. Retailers must remove recalled food from sale.
This is a simple factsheet outling responsibilities for recalls and withdrawals. (Click here) The Food Standards Code allows food businesses to hold food between 5°C and 60°C for short, measured periods of time. The time for which food can be safely held between 5°C and 60°C is commonly referred to as the ‘4-hour/2-hour rule’.
The NSW Food Authority has a guideline on how businesses should apply this 2- 4 hour rule. (Click here ). This should inform or assist the food safety supervisor, HACCP team leaders or others responsible for implementing a workplace food safety program. The NSW FA has a brief video on the responsibilities of retail and food service businesses. This is ideal to show your staff as part of induction training.
(Click here)
NSW Food Authority has a useful flowchart to use to determine withdrawal or recall action. (Click here) The NSW Food Authority (the Food Authority) has prepared the NSW Food Safety Schemes Manual (the Manual) to specify certain requirements for the following Food Safety Schemes under the Food Regulation 2015: This outline the tests and frequency for NSW business that fall under
Dairy food safety scheme, Meat food safety scheme, Plant products food safety scheme, Seafood safety scheme , Vulnerable persons food safety scheme , Egg food safety scheme. (Click here) Handwashing is the most critical action to avoid cross contamination within a food business. Proper hand washing at the right times helps to prevent microorganisms spreading to food. Print this NSW Food Authority guide off to give to you staff, at induction or as part of regular food safety and hygiene training. ( click here ) All food labels must conform to the Australia New Zealand Food Standards Code.
The NSW Food Authority has a useful resource on the labelling requirements for packaged foods. (click here) Suppliers providing food and grocery products for either company owned brands or fresh proprietary lines, in Metcash Trading retail outlets now need to comply with the requirements of the Metcash Supplier Standard for Food V1a.
If you supply food to Metcash independant retail stores, please contact Metcash to ensure compliance to the new standard which was launched in November 2014. qafresh@metcash.com A copy of the standard is available here A copy of the Matrix Appendix 1 is available here 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 |
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