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.

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

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. 

Australia has Food Safety Standards that apply to all food business.
These are:
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:

•  To ensure the inspected systems are adequately designed to meet the requirements of the regulatory laws and standards that apply to your HACCP food safety Program i.e. has your company identified the correct things to do to meet the Standard.
•  To ensure your staff are completing the procedures correctly in line with the documented HACCP Food Safety Program

Here is a generic Internal Audit report for a HACCP food safety program.

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

This guide provides an simple introduction into the principles of food safety. Although aimed at domestic consumers the information is sound and applicable to most food businesses. An excellent introduction to food safety.
 https://www2.health.vic.gov.au/about/publications/policiesandguidelines/Your%20Guide%20to%20Food%20Safety.
Download the file here for pre reading to our Food Safety Supervisor Course or Implement HACCP Food Safety Systems  training course.

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.

Scarm 60 Standard for meat Processing.
Download 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.