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
Auditor requirements
Approved Third Party Auditors (TPAs)
Auditor training
Facility requirements
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
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
Meat vans
Poultry and non-red meat abattoirs
Poultry meat producers (farms)
Poultry product transport
Red meat abattoirs
Rendering plants
Retail meat premises (butchers)
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
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
NSW Shellfish Committee
Online sampler training course
Shellfish cultivation or harvesting
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
Cutting and serving boards
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
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
Allergy and intolerance
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
Sydney Royal Easter Show
Eating out
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Eating out
east
Doggy bags
Doner kebabs
Picnics
Restaurants and takeaways
Scores on Doors: consumer guide
Food at home
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food at home
east
BBQs
Cleaning & hygiene
Cooking sous vide
Cooking temperatures
Family feasts
Safe food storage
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 labelling
Food poisoning
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Food poisoning
east
Fact or fiction
Foodborne illness pathogens
Escolar and oilfish
Fish ciguatera poisoning
Fish histamine poisoning
Raw milk
Keeping food safe
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Keeping food safe
east
Backyard chickens
Charities, groups and volunteers
Food safety in emergencies
Key tips
Other topics
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Other topics
east
Avian bird flu
Borax and boric acid
Fats and trans fats
GM food
MSG
Organic
Summer eating
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Summer eating
east
Ham hints
Seafood safety
Special treats
Turkey tips
Life events and food
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Life events and food
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
Special care foods
keyboard_arrow_right
keyboard_arrow_left
Back
to previous menu
close
Close Menu
Special care foods
east
Caffeine
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
Auditor training
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 Ratings
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
chinese_sim_health_requirements_food_handlers.pdf
chinese_sim_health_requirements_food_handlers.pdf
print
Print this page
download
Download as PDF
share
Share this page
email
Back to top
