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
Charitable and not-for-profit organisations
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  
DMAA  see 'Formulated supplementary sports foods' 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 Using eggs safely in food service and manufacturing

Eggs & children  see 'Childrens services: Food safety tips for childcare centres' in this list  
Environmental swabbing
A guide to method and consistent technique

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

Formulated supplementary sports foods
Composition and labelling of sports supplements

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 Date marking and storage conditions
Food labelling for food importers
Labelling – general requirements
Labelling requirements for unpackaged seafood
Labelling self assessment check list

  • 散裝海產標示要求 (Chinese)
  • Yêu cầu dán nhãn đối với hải sản không có bao bì (Vietnamese)
    see 'Shelf life testing' in this list.
    see 'Seafood substitution in restaurants and takeaways' in this list
  • Listeria
    How to identify and control Listeria in food business
    A presumptive Listeria positive 
    Environmental sampling for Listeria management 
    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
    Noodles – fresh, Asian-style
    Why fresh, Asian-style noodles need to be refrigerated
    Keeping fresh, Asian-style noodles safe to eat
    Manufacturing fresh, Asian-style noodles

    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

    Poultry
    Small Independent Poultry Producers FSMS
    Requirements for transporters of live poultry

    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
    Takeaway chicken
    Food safety information for takeaway chicken shops
    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


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