This is a guideline document to Standard 3.2.2 Food Safety Practices and General Requirements.
This Standard sets out specific requirements for food businesses and food handlers that, if complied with, will ensure food does not become unsafe or unsuitable. This Standard specifies process control requirements to be satisfied at each step of the food handling process. Some requirements relate to the receipt, storage, processing, display, packaging, distribution disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising, and maintenance of premises and equipment.
Download this Guideline here.

This document is recommended reading for all of the CTS  training programs.

This guideline prepared by the NSW Food Authority explains the mandatory requirements detailed in current legislation and the Food Standards Code 3.3.1.
It covers Licencing requirements that apply; Specific issues for a food safety program for a 3.3.1 licenced facility; Menu design; Preparation and Storage of ready to eat foods( not cooked); Cook Serve foods; Cook Chill foods; Preparation of texture modified and pureed foods; preparation of infant formula; Allergen control.
It acts reference material for Cook Chill food preparation, HACCP and food safety programs, and auditing facilities that prepare and serve food to vulnerable populations.

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

HACCP is a system which identifies, evaluates, and controls hazards which are significant for food safety. First adopted in 1969. Amendment 1999. Revisions 1997 and 2003. 
This document sets out the principles and Guidelines of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission. The Principles of the HACCP System set the basis for the requirements for the application of HACCP, while the Guidelines for the Application provide general guidance for practical application.
12 steps of HACCP and the CCP decision tree is in the annex of this document.
Download the 2003 Codex HACCP CAC/RCP 1-1969, Rev. 4-2003 - Annex here_.

Here are some documents that are widely used in the HACCP plan or HACCP study when developing a HACCP Food Safety Plan.
1. WRAC table  for HACCP hazard analysis
2. CCP decision tree
Download these resources here.

Businesses that manufacture or wholesale food in NSW fall under the NSW Food Authority’s Manufacturer/Wholesaler Food Inspection Program and are required to have inspections.  These inspections will be unannounced visits. This  NSW Food Authority fact sheet outlines what wil be expected and inspected at a food processing, importing or wholesaling business.
( click here )

Under the Food Standards Code, a food handler must take all reasonable measures not to handle food or food surfaces in a way that is likely to compromise the safety and suitability of food and protect food from contamination. Food handlers also have specific responsibilities relating to health and hygiene. This NSW Food Authority fact sheet outline the Health and Hygiene responsibilities.
(click here)

The NSW Food Authority has  “General Guidelines for the Development and Implementation of a Food Safety Program”, “Food Safety Program Template” as guidance documents. un  licenced businesses. This template is based on the principles of HACCP, but does not meet all requirements for a certified HACCP food safety program. It is not suitable for NSW Food Authority licenced business.
If using these document to develop your Food Safety Program then you must adapt these to fit your business, products,compliance and and market requirements, and to ensure that all potential food safety hazards are correctly identified and  appropriately controlled.You are advised to seek independent professional  advice in relation to any query you may have regarding the legal obligations and regulatory compliance requirements.

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 )

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