Factsheets, guides and policies

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Title
2-hour / 4-hour rule
2018 Food Safety Supervisor Compliance Report
A Listeria positive test result
Abattoir poultry (large)
Adverse sampling compliance policy
Annual Food Testing Report 2020-2021
Appendix 1. Microbiological testing
Appendix 1. UCFM pro forma guide
Appendix 2. E. coli inactivation prediction guide
Appendix 2. Listeria monocytogenes limits in ready-to-eat (RTE) food
Appendix 3. Controlling Listeria monocytogenes in the food processing environment. Guide for the development of an environmental monitoring program
Appendix 4. Procedure for Listeria spp. environmental swabbing
Appendix 5. In-pack pasteurisation
Audit failure action required
Backyard chickens
Be prepared. Be allergy aware
Best practice, from lease to market (NSW shellfish)
Bivalve shellfish food safety requirements
Blue-green algae blooms
Changes to the retail sales of all raw milk products in NSW
Charity fish auctions
Chemical sanitisers - advice for food businesses
Choose food safety this summer
Ciguatera Poisoning
Classification of shellfish harvest areas
Cleaning and sanitising in a food business (Chinese traditional)
Cleaning and sanitising in a food business (Vietnamese)
Cleaning and sanitising in food businesses
Cold Store Food Safety Program
Compliance and Enforcement Policy
Controlling histamine fish poisoning
Controlling Listeria Monocytogenes in the Food Processing Environment
Cook food thoroughly
Cooking with kids
Cooling of large meat products
Cooling potentially hazardous food
Depuration of shellfish
Developing innovative food safety control measures
Donating food
Doner kebabs
Doner kebabs (Arabic)
Doner kebabs (Turkish)
Eating out? Look for Scores on Doors
Edible insects
Egg cleaning procedures
Egg stamping equipment
Egg stamping for butchers & grocers that sell eggs
Egg stamping for cafes, restaurants & takeaways
Egg stamping for egg producers
Environmental sampling for Listeria management
Environmental swabbing
Escolar and Oilfish
Fast Choices program user guide
Food brought from home
Food grade packaging
Food labelling for food importers
Food recall action plan (Chinese simplified)
Food recall action plan (Chinese traditional)
Food recall action plan (Korean)
Food recalls (Korean)
Food recalls and withdrawals
Food risk and you - what to eat with a weakened immune system
Food safety and biosecurity requirements for wet storage of shellfish at wholesale
Food safety during pregnancy
Food safety for caterers
Food safety for caterers (Arabic)
Food safety for caterers (Korean)
Food safety for caterers (Thai)
Food safety for caterers (Turkish)
Food safety for takeaway chicken shops
Food safety guidelines for the preparation & display of sushi (Japanese)
Food safety guidelines for the preparation and display of sushi
Food safety guidelines for the preparation and display of sushi (Korean)
Food safety guidelines for the preparation of raw and lightly cooked egg products
Food safety guidelines for the wet storage of shellfish at retail
Food safety in emergencies
Food safety requirements for charitable and not-for-profit organisations
Food safety requirements for children's services in NSW
Food safety requirements for Out of School Hours (OOSH) children’s services
Food safety tips for childcare centres
Formulated Supplementary Sports Foods
Fresh cut fruit and vegetables
From catch to customer: Fishers awareness poster
From catch to customer: Fishers awareness Z card
Frozen acai: Guidance for food businesses
FSS Guideline (Chinese simplified)
FSS guidelines (Arabic)
FSS guidelines (Chinese traditional)
FSS guidelines (Japanese)
FSS guidelines (Korean)
FSS guidelines (Thai)
FSS guidelines (Turkish)
FSS guidelines (Vietnamese)
FSS Refresher Guidelines for RTOs
Guidance on audits
Guidance on manufacturer and wholesaler inspection program
Guidance on the 2-hour/4-hour rule
Guide to applying for a licence
Guide to developing a food safety program
Guide to implementing a regulatory food safety auditor system
Guideline for seafood retailers
Guideline for seafood retailers (Chinese traditional)
Guideline for seafood retailers, 2007 (Vietnamese)
Guideline to Food Safety Supervisor Requirements
Guidelines for food businesses at temporary events
Guidelines for food service to vulnerable persons
Guidelines for mobile food vending vehicles
Guidelines for the use of non-potable water in food businesses
Hamburger food safety
Hand Washing
Hand washing in a food business (Chinese traditional)
Hand washing in food businesses
Health and hygiene for food handlers (Arabic)
Health and hygiene for food handlers (Chinese traditional)
Health and hygiene for food handlers (Thai)
Health and hygiene for food handlers (Turkish)
Health and hygiene of food handlers (Korean)
Health and hygiene requirements of food handlers
High pressure processing
Home-based food businesses
How to apply to change a register
Inspection failure action required
Inspections: Manufacturer and Wholesaler Food Inspection Program
Keep food separate
Keeping fresh, Asian-style noodles safe to eat
Labelling - Date marking, storage conditions and directions for use
Labelling - General requirements
Labelling and traceability of shellfish
Labelling of unpackaged seafood (Chinese traditional)
Labelling requirements for unpackaged seafood
Labelling requirements for unpackaged seafood (Vietnamese)
Licensing requirements for field harvesters
Listeria and pregnancy
Listeria Management Program
Local Shellfish Committees: Charter and Procedural Guidelines
Low-THC hemp as food
Managing food allergen risk
Manual for manufacturing UCFM in NSW
Manufacturing fresh, Asian-style noodles
Manufacturing Nem Chua Safely
Manufacturing rice based desserts
Manufacturing rice based desserts (Chinese simplified)
Manufacturing rice based desserts (Korean)
Manufacturing rice based desserts (Lao)
Manufacturing rice based desserts (Thai)
Meat notice - Additional Requirements for Wild Game Processing for Export
Melon Food Safety Best Practice Guide
Melon Food Safety Toolbox
Mobile poultry abattoir
Non-reticulated water in food businesses
NSW Cold Store Diary
NSW Food Safety Schemes Manual
NSW shellfish industry manual
NSW Shellfish Program Harvest and Hold Scheme
NSW Standard for construction and hygienic operation of retail meat premises
Nutrition information requirements (Korean)
Nutrition labelling
Personal hygiene checklist
Pest control in food businesses
Pest control in food businesses (Chinese traditional)
Picnics & BBQs tips
Pipi testing program
Potentially hazardous foods
Potting mix storage and display
Poultry abattoir (small)
Powers of authorised officers
Preparation of texture modified food
Preservative use in processed meats
Product recall & withdrawal process flowchart
Protecting food from contamination
Protecting food from contamination (Arabic)
Protecting food from contamination (Chinese traditional)
Protecting food from contamination (Japanese)
Protecting food from contamination (Korean)
Protecting food from contamination (Thai)
Protecting food from contamination (Turkish)
Public Interest Disclosure Policy, Department of Primary Industries and Regional Development
Rare roast beef
Raw meat safe eating (Arabic)
Recreational harvest of shellfish (Chinese traditional)
Recreational harvest of shellfish (Vietnamese)
Red meat abattoir floor plan
Regulatory Food Safety Auditor Manual
Regulatory Food Safety Auditor System
Regulatory Food Safety Audits
Relay procedures of shellfish
Requirements for egg graders
Requirements for egg processors
Requirements for egg storage facilities
Requirements for egg transport businesses
Requirements for meat vans
Requirements for small egg farms
Requirements for transporters of live poultry
Responsible disposal of food waste
Retail handling of live unopened shellfish
Risk assessment policy
RTO approval conditions
RTO approval criteria
RTO management system
Safe handling of raffled meat trays
Safe preparation of raw egg products
Safe preparation of raw egg products - Chinese simplified
Safe preparation of raw egg products - Chinese traditional
Scores on Doors - how to get a higher rating (Arabic)
Scores on Doors - how to get a higher rating (Vietnamese)
Scores on Doors benefits for council
Scores on Doors business brochure (Arabic)
Scores on Doors business brochure (Chinese simplified)
Scores on Doors business brochure (Chinese traditional)
Scores on Doors business brochure (Japanese)
Scores on Doors business brochure (Korean)
Scores on Doors business brochure (Thai)
Scores on Doors business brochure (Vietnamese)
Scores on Doors business guide (Turkish)
Scores on Doors consumer brochure (Arabic)
Scores on Doors consumer brochure (Chinese traditional)
Scores on Doors consumer brochure (Japanese)
Scores on Doors consumer brochure (Korean)
Scores on Doors consumer brochure (Thai)
Scores on Doors consumer brochure (Turkish)
Scores on Doors consumer guide (Chinese simplified)
Scores on Doors council guide
Scores on Doors council promotion guide
Scores on Doors council report
Scores on Doors getting a higher rating (Chinese traditional)
Scores on Doors guide for businesses
Scores on Doors Guidelines
Scores on Doors how to get a higher rating
Scores on Doors how to get a higher rating (Chinese simplified)
Scores on Doors how to get a higher rating (Japanese)
Scores on Doors how to get a higher rating (Korean)
Scores on Doors how to get a higher rating (Thai)
Scores on Doors What is it? How does it work?
Seafood substitution in restaurants & takeaways
Seafood substitution in restaurants and takeaways (Vietnamese)
Shelf life testing ('Use-by'dates for food safety)
Shellfish wet storage system requirements: primary production and wholesale
Small Meat Processing Facility
Sous vide - precautions for restaurants
Sous vide - the first ingredient is safety
Standard 1.5.2 - Food Produced Using Gene Technology
Standard 3.2.2A - Guideline for businesses
Standard 3.2.2A Food Safety Management Tools poster
Standard 3.2.2A guideline for school canteens
Standard 3.2.2A guideline for supermarkets, delis and greengrocers
Standard 3.2.2A – Frequently asked questions
Suitability of chemicals used in food businesses
Sulphur dioxide and meat (Chinese traditional)
Sulphur dioxide in meat
Sulphur dioxide in meat (Arabic)
Taking food on excursions
Temperature danger zone
Using raw manure
Verification of training materials
Vibrio risk management for NSW oyster farmers
Water reuse guideline
What to expect: Audits
What to expect: Inspections