Factsheets and guidelines
| Topic | Type |
|---|---|
| 4-hour/2-hour rule — see 'Food safety guidelines on applying the 4-hour/2-hour rule' in this list | |
| Acid — preserved foods — see 'Pickles, sauces and salsas' in this list | |
| Allergies Allergy aware booklet Anaphylaxis Australia and NSW Food Authority publication for retail food businesses. |
|
| Audits Audits in the food industry Regulatory food safety audits |
 |
| Authorised officers — powers Explains what powers the officers have.
|
|
| Caterers food safety Food safety tips including storage and transportation of food.
|
|
| Charities, community groups and volunteers Food safety information for charities, community groups and volunteers who prepare or sell food; which regulations apply. |
 |
| Charity fish auctions What is a charity fish auction; what are the legal requirements; handling and how to ensure the fish is safe for human consumption. |
|
| Chemical suitability How chemicals can be used in a food business. |
|
| Childrens services Cook food thoroughly Cooking with kids Food brought from home Food safety tips for childcare centres Fresh cut fruit and vegetables Hand washing Keep food separate Personal hygiene checklist Taking food on excursions Temperature danger zone |
|
| Cleaning and sanitising in food businesses How to effectively sanitise fixtures, fittings and equipment in a food business.
|
|
| Controlling histamine fish poisoning Guideline, causes, symptoms and ways to minimise histamine in fish. |
|
| Country of origin labelling for fruit and vegetable retailers — see 'Labelling' in this list | |
| Doner kebabs in commercial food businesses How to make doner kebabs safely.
|
|
| Donating food The law on donating food. How to make sure the food you give away is safe. |
|
| Eggs About the NSW Egg Food Safety Scheme Egg definitions Requirements for egg graders Requirements for egg processors Requirements for egg producers Requirements for egg storage facilities Requirements for egg transport vehicles Requirements for notified small egg farms Requirements for licensed egg businesses Safe handling of raw egg products
|
|
| Eggs & children — see 'Childrens services: Food safety tips for childcare centres' in this list | |
| Escolar and Oilfish Be aware when purchasing or selling. |
|
| Fish species — see Australian Fish Names Standard (Seafood Services Australia). |
|
| Food business notification What is notification? What is required? How to notify?
|
|
| Food grade packaging A guide on the correct packaging for storing food. |
|
| Food premises assessment report Report used by councils when inspecting notified food premises. It summarises the legal requirements of the Food Standards Code. Businesses can use it as a self assessment tool.
|
|
| Food recalls and withdrawls Any food that poses a safety hazard to consumers is removed from sale, distribution and consumption.
|
|
| Food safety guidelines on applying the 4-hour/2-hour rule How to use time as a control for potentially hazardous food. |
|
Food safety supervisors: guideline for food businesses
|
|
| Fruit and vegetable retailers — see 'Labelling: Country of origin labelling for fruit and vegetable retailers' in this list | |
| Genetically modified (GM) foods (FSANZ) Food Standards Australia New Zealand factsheet. |
|
| Guide dogs and food service businesses Working guide dogs are assistance animals and, by law, are allowed access to any public dining area in cafés, restaurants, pubs and clubs. |
|
| Hand washing in food businesses Why hand washing is important for food handlers.
|
|
| Health and hygiene requirements For food handlers and their employers.
|
|
| Home-based and mixed food businesses A guide for food businesses operating from a home or a residential premises. Outlines the obligations and includes resources to help comply. |
|
| Imported seafood labelling — see 'Labelling requirements for unpackaged seafood' in this list | |
| Inspection, Manufacturer/wholesaler food inspection program - see 'Manufacturer/wholesaler food inspection program' in this list | |
| Labelling Country of origin labelling – general Country of origin labelling for fruit and vegetable retailers
Labelling – general requirements Labelling requirements for unpackaged seafood — see 'Shelf life testing' in this list. — see 'Seafood substitution in restaurants and takeaways' in this list |
|
| Listeria Management Program |
|
| Manufacturer/wholesaler food inspection program Monitoring food businesses not covered by licensing or local government inspections. |
|
| Markets — see 'Temporary food events' in this list | |
| Meat trays Raffled meat trays must be properly stored and handled. |
|
| Mobile food vending Legal requirements for selling food from vending vehicles; ways to achieve food safety. |
|
| Non-reticulated water in food businesses Includes legal requirements, hazards and management of supply. |
|
| Nutrition information requirements Displaying nutritional information at point of sale. |
|
| Organic food Quick guide to what are 'organic' foods and what regulations apply to them. Includes a list of organic certification bodies. |
|
| Pest control in food businesses Describes pest control requirements and methods in a food business.
|
|
| Pickles, sauces and salsas Guideline for safe production by start-up businesses or those extending product lines. |
|
| Potentially hazardous food Guideline on storing and displaying, including assessing products and findings of previous assessments. |
|
| Preservative use in processed meats Guideline for licensees on perservatives permitted in meat products. |
|
| Protecting food from contamination How to avoid contamination when receiving, storing, processing and displaying food.
|
|
| QSR — see 'Nutrition information requirements for food outlets' in this list | |
| Retail handling of live unopened shellfish Includes potential hazards. |
|
| Restaurants and takeaways — see 'Allergies' in this list. — see 'Eggs: Safe handling of raw egg products' in this list — see 'Health and hygiene requirements' in this list — see 'Seafood substitution in restaurants and takeaways' in this list |
|
Seafood substitution in restaurants and takeaways
|
|
| Shelf life testing 'Use-by' dates for food safety; when it is required & how to set a date. |
|
| Shellfish Best practice from lease to market Classification of harvest areas Depuration Financial assistance for the industry Labelling and traceability Relay and translocation Wet storage |
|
| Skills and knowledge for food businesses FSANZ guideline on the requirement for skills and knowledge. — see 'Food safety supervisors: guideline for food businesses' in this list |
|
| Sulphur dioxide A guide to when sulphur dioxide (SO2) can be used, and when it must not be used, especially in raw and processed meats.
|
|
| Sushi guidelines These guidelines help businesses comply with the Food Standards Code when preparaing and displaying sushi.
|
|
| Temperature control of potentially hazardous foods FSANZ guideline on keeping foods at the correct temperatures. — see 'Food safety guidelines on applying the 4-hour/2-hour rule' in this list |
|
| Temporary food events and markets Guide for selling food at temporary events, eg fairs, festivals, markets, shows. |
|
| Water Water reuse guidelines Guidelines on reusing or recycling water while maintaining food safety. — see 'Non-reticulated water in food businesses' in this list |
|
Share this: