Skip to main content
About us
Contact us
Make a food safety complaint
menu
Open
Menu
search
Show
Search
Search site for:
search
Search
close
Close search
Listen
Main navigation
close
Close Menu
Home
Industry
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Industry
east
Allergen rules
Audits, compliance & TPAs
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Audits, compliance & TPAs
east
Audits in the food industry
Compliance
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Compliance
east
Alternative Compliance
Food safety programs
Powers of authorised officers
Third party audits (TPAs)
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Third party audits (TPAs)
east
Apply to be a Third Party Auditor
Approved Third Party Auditors (TPAs)
Using a Third Party Auditor
Cold stores
Dairy
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Dairy
east
Dairy Industry Consultative Committee
Dairy cold stores
Dairy collection and transport
Dairy food transport vehicles
Dairy primary production
Dairy processing
Eggs
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Eggs
east
Egg Industry Consultative Committee
Egg graders
Egg processors
Egg producers
Egg stamping
Egg storage facilities
Egg transporters
Small egg farms
Export
Food Safety Schemes Manual
Food transport vehicles
Licensing and notifying
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Licensing and notifying
east
Applying for a food licence
Manufacturers & wholesalers
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Manufacturers & wholesalers
east
Emu egg farms
Formulated supplementary sports foods
Manufacturing fresh, Asian-style noodles
Meat
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Meat
east
Meat Industry Consultative Council
Animal food processing
Animal food vehicles
Game meat field depots
Game meat harvester vehicles
Game meat processing plants
Home kill
Industry levy
Knackeries
Live poultry transport
Meat & poultry processing plants
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Meat & poultry processing plants
east
Manufacturing nem chua safely
Meat vans
Poultry and non-red meat abattoirs
Poultry meat producers (farms)
Poultry product transport
Preservatives in processed meats
Red meat abattoirs
Rendering plants
Retail meat premises (butchers)
Sulphur dioxide in meat
Uncooked Comminuted Fermented Meat (UCFM) Manufacturers
Plant products
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Plant products
east
Berries, leafy vegetables and melons
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Berries, leafy vegetables and melons
east
Quiz: Do I need to notify or get a licence?
Small scale leafy vegetable growers
Leafy vegetable growers
Leafy vegetable processors
Berry growers and processors
Small scale melon growers
Melon growers and processors
Frequently asked questions
Plant products transport vehicles
Preparing or storing plant products
Plant Products Industry Consultative Committee
Seafood
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Seafood
east
Seafood Industry Forum
Seafood processing businesses
Seafood transport vehicles
Shellfish
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Shellfish
east
Harvest area status
Shellfish cultivation or harvesting
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Shellfish cultivation or harvesting
east
Adverse sampling compliance policy
Depuration of shellfish
Pipi testing requirements
Managing Vibrio risk
Reopening harvest areas after a Vibrio outbreak
Best practice for shellfish growers – from lease to market
Requirements for wholesale shellfish wet storage
Shellfish program seasonal closure policy
Classification of shellfish harvest areas
Online sampler training course
NSW Shellfish Committee
Starting a food business
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Starting a food business
east
Professional advice
Vulnerable persons
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Vulnerable persons
east
NSW Vulnerable Persons Food Safety Scheme Consultative Committee
Retail
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Retail
east
Allergies and intolerances
Animals in food premises
Cafes, restaurants and retail outlets
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Cafes, restaurants and retail outlets
east
Cooking sous vide for food businesses
Cutting and serving boards
Food safety for takeaway chicken shops
Frozen acai - guidance for food businesses
Fast Choices program: nutritional information menu labelling
Caterers
Charities, groups and volunteers
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Charities, groups and volunteers
east
Changes for charities, groups and volunteers
Charity fish auctions
Safe handling of raffled meat trays
Donating food to charities and non-profit groups
Children’s services
Food Regulation Partnership
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food Regulation Partnership
east
Guide for businesses
Food Safety Supervisors (FSS)
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food Safety Supervisors (FSS)
east
Approved training providers
Information for RTOs
Home-based and mixed businesses
Importers
Inspections
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Inspections
east
How to get a better inspection result
Licensing and notifying
Markets and temporary events
Mobile food vendors
School canteens
Seafood retailers
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Seafood retailers
east
Retail handling of live unopened shellfish
Seafood substitution in restaurants and takeaways
Standard 3.2.2A Food Safety Management Tools
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Standard 3.2.2A Food Safety Management Tools
east
Showing food is safe
Standard 3.2.2A - Frequently asked questions
Standard 3.2.2A - Food Safety Management Tools quiz for food businesses
Water carters
Consumer
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Consumer
east
Food safety at home
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food safety at home
east
Hand washing and food safety
Cleaning & hygiene
Cooking temperatures
Keeping food safe
Shopping
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Shopping
east
Mince meat colour
Shopping trolleys, baskets and reusable bags
Food safety in emergencies
Key tips
BBQs
Entertaining at home
Backyard chickens
Food risk and you
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food risk and you
east
Infants
Kids lunch boxes
Low immunity
Older age
Pregnancy
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Pregnancy
east
Foods to eat or avoid when pregnant
Mercury and fish
Pregnancy and food safety
Why avoid certain foods
Summer eating
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Summer eating
east
Ham hints
Seafood safety
Turkey tips
Food poisoning
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food poisoning
east
Fact or fiction
Foodborne illness pathogens
Pine mouth and pine nuts
Escolar and oilfish
Ciguatera poisoning
Fish histamine poisoning
Raw milk
Borax and boric acid
Kids corner
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Kids corner
east
Food allergy allies
Kids in the kitchen
Cooking with kids
Sydney Royal Easter Show
Eating out and takeaway
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Eating out and takeaway
east
Takeaways
Doggy bags
Doner kebabs
Picnics
Guide Dogs
Scores on Doors for consumers
Food allergies
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food allergies
east
Understanding food allergies
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Understanding food allergies
east
Getting a diagnosis
Food intolerance
Coeliac disease
Living with a food allergy
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Living with a food allergy
east
Safe eating
Reading food labels
Eating out
Speaking up
Friendship and advocacy
Be emergency ready
Food allergens
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food allergens
east
Peanut
Tree nuts
Milk
Egg
Wheat
Soy
Fish
Crustacean
Sesame
Mollusc
Lupin
Mammalian meat
Sulphites
Gluten
Other food allergens
Life stages
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Life stages
east
Pregnancy
Early years
Starting school
Teens and tweens
Adults
Food allergy research
Food allergy resources
Food labelling
Food that needs extra care
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food that needs extra care
east
Caffeine
Cooking sous vide
Edible insects
Eggs
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Eggs
east
Higher risk dishes
Myths and facts
Why egg safety
Fresh fruit and vegetables
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Fresh fruit and vegetables
east
Rockmelons
Fresh noodles
Leftovers
Raw poultry, meat and seafood
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Raw poultry, meat and seafood
east
Poultry and raw meat
Raw meat safe eating
Recreational harvest of seafood
Sydney Harbour seafood
Roquefort cheese
Sprouts
Sushi
Training
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Training
east
Food Handler Basics training
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food Handler Basics training
east
Food Handler Basics training (English)
تدريب أساسيات مناولة الطعام (Food Handler Basics training: Arabic)
食品处理员基础培训 (Food Handler Basics training: Chinese simplified)
食品處理基本培訓 (Food Handler Basics training: Chinese traditional)
Đào Tạo Cơ Bản Về Người Xử Lý Thực Phẩm (Food Handler Basics training: Vietnamese)
Food Safety Supervisors (FSS)
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food Safety Supervisors (FSS)
east
Verify an FSS certificate
Approved registered training providers
Information for RTOs
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Information for RTOs
east
Verification of training material for RTOs
Shellfish sampler training
Food labelling
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food labelling
east
Do I need a food label?
Food Labelling Assistant
How to read a label
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
How to read a label
east
Ingredients & Nutrition
What's on a food label
Country of origin
Directions for use
Alcohol
Fresh or unpackaged food
Understanding claims
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Understanding claims
east
Health and nutrition claims
Marketing
Country of origin
Free range
Personal values & ethics
Food production
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food production
east
Additives
Country of origin
Monosodium glutamate (MSG)
Production methods
Stay safe
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Stay safe
east
Directions for use
Date marking & storage advice
Labels and the law
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Labels and the law
east
Our role - labels
Labelling laws
Country of origin
Warning and advisory statements
Identifying allergens accurately
Declaring allergens
Date marks and storage
Health and nutrition claims
Health Star Rating
News
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
News
east
Departmental media releases
General news
Ministerial media releases
Foodwise newsletters
Recalls
Resources
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Resources
east
Case studies and project outcomes
Factsheets, guides and policies
Forms
Publications
Technical reports
Templates
Translations
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Translations
east
Arabic
Chinese simplified
Chinese traditional
Filipino
Greek
Hindi
Italian
Japanese
Khmer
Korean
Kurdish
Lao
Macedonian
Nepalese
Serbian
Spanish
Swahili
Thai
Turkish
Vietnamese
Videos
Breadcrumb
Home
Scores on Doors council guide
Scores on Doors council guide
print
Print this page
download
Download as PDF
share
Share this page
email
Back to top
