This is available on the NSW Food Authority website in various languages.
NSW Food Authority has a new information guide on Cleaning and Sanitising.
This is available on the NSW Food Authority website in various languages.
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:
.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.
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:
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.
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 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
This 3rd Edition, November 2016 updated reference provides guidance to the three food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code (the Code).
Businesses can use the guidance information to help them to comply with the standards.
It also provides new guidance for mobile, temporary and home-based vendors, as well as generic food safety record templates.
Down load the new version of Safe Food Australia
The FSANZ website also launched a "Food Safety Hub", as a page that provides links to
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
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.
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
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 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: