Skip to main content

Factsheets, guides and policies

Title Published date
2018 Food Safety Supervisor Compliance Report
4-hour / 2-hour rule 3 Jul 2018
A presumptive Listeria positive test result
Abattoir poultry (large)
Adverse sampling compliance policy 12 Oct 2016
Allergies factsheet (Thai)
Appendix 1. How to do microbiological testing 7 Jan 2020
Appendix 2. Listeria monocytogenes limits in ready-to-eat (RTE) food 7 Jan 2020
Appendix 3. Controlling Listeria monocytogenes in the food processing environment. Guide for the development of an environmental monitoring program 7 Jan 2020
Appendix 4. Procedure for Listeria spp. environmental sampling 7 Jan 2020
Appendix 5. Use of in-pack pasteurisation as a way of reducing the risk of Listeria contamination on RTE meats 7 Jan 2020
Audit failure action required 23 Feb 2016
Audits in the food industry 16 Dec 2015
Be prepared. Be allergy aware 16 May 2018
Best practice, from lease to market (NSW shellfish)
Bivalve shellfish food safety requirements
Blue-green algae blooms
Calibration of thermometers in varied altitudes 18 Jan 2016
Changes to the retail sales of all raw milk products in NSW 8 Aug 2018
Charity fish auctions 22 Mar 2018
Chemical sanitisers - advice for food businesses
Ciguatera Poisoning 9 Jun 2017
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 10 Jul 2019
Compliance and Enforcement Policy
Controlling histamine fish poisoning
Controlling Listeria Monocytogenes in the Food Processing Environment
Cook food thoroughly
Cooking with kids
Cooling potentially hazardous food 9 Jun 2017
Declaring allergens
Depuration of shellfish
Donating food
Doner kebabs
Doner kebabs (Arabic)
Doner kebabs (Turkish)
Eating out? Look for Scores on Doors
Edible insects 22 Oct 2020
Egg cleaning procedures 1 Aug 2015
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 user guide
Food allergies and intolerance (Vietnamese)
Food allergy and intolerance (Arabic)
Food allergy and intolerance (Chinese traditional)
Food allergy and intolerance (Korean)
Food allergy and intolerance (Spanish)
Food allergy and intolerance brochure (Italian)
Food brought from home
Food grade packaging
Food labelling for food importers
Food recall action plan (Chinese simplified) 25 Sep 2017
Food recall action plan (Chinese traditional) 25 Sep 2017
Food recall action plan (Korean) 25 Sep 2017
Food recalls (Korean)
Food recalls and withdrawals 17 Dec 2018
Food safety during pregnancy
Food safety during pregnancy (Arabic)
Food safety during pregnancy (Chinese traditional)
Food safety during pregnancy (Greek)
Food safety during pregnancy (Khmer)
Food safety during pregnancy (Korean)
Food safety during pregnancy (Serbian)
Food safety during pregnancy (Spanish)
Food safety during pregnancy brochure (Italian)
Food Safety during pregnancy brochure (Thai)
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 preparation & display of sushi
Food safety guidelines for the preparation & display of sushi (Japanese)
Food safety guidelines for the preparation and display of sushi (Korean)
Food safety guidelines for the preparation of raw egg products 16 Sep 2016
Food safety guidelines on applying the 4-hour/2-hour rule for temperature control 3 Mar 2017
Food safety in emergencies
Food safety requirements for charitable and not-for-profit organisations
Food safety tips for childcare centres
Formulated Supplementary Sports Foods
Fresh cut fruit and vegetables
Front of Pack Labelling - Health Star Rating System
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 12 Feb 2016
Guidance on manufacturer and wholesaler inspection program
Guide dogs and retail food businesses
Guide to applying for a licence 3 Nov 2015
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 2 Nov 2015
Guidelines for food service to vulnerable persons 3 Nov 2015
Guidelines for food service to vulnerable persons 4 Jul 2018
Guidelines for mobile food vending vehicles 2 Feb 2017
Guidelines for the use of non-potable water in food businesses 23 May 2019
Hamburger food safety
Hand Washing
Hand washing in a food business (Chinese traditional)
Hand washing in food businesses
Health & hygiene requirements of food handlers 15 Dec 2015
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)
High pressure processing
Home-based food businesses 1 Jun 2018
How to apply to change a register
How to get a higher rating
Inspection failure action required
Keep foods separate
Keeping fresh, Asian-style noodles safe to eat
Labelling - Date marking, storage conditions and directions for use
Labelling - General requirements 2 Jul 2018
Labelling and traceability of shellfish
Labelling of unpackaged seafood (Chinese traditional)
Labelling requirements for unpackaged seafood 2 Jul 2018
Labelling requirements for unpackaged seafood (Vietnamese)
Licensing requirements for field harvesters
Listeria and pregnancy
Listeria Management Program
Low-THC hemp as food 14 Nov 2017
Manufacturer/Wholesaler Food Inspection Program 27 Jul 2018
Manufacturing fresh, Asian-style noodles
Manufacturing Nem Chua Safely 8 Nov 2018
Manufacturing rice based desserts 18 Sep 2017
Manufacturing rice based desserts (Chinese simplified) 25 Sep 2017
Manufacturing rice based desserts (Korean) 25 Sep 2017
Manufacturing rice based desserts (Lao) 25 Sep 2017
Manufacturing rice based desserts (Thai) 25 Sep 2017
Meat notice - Additional Requirements for Wild Game Processing for Export 18 Sep 2009
Melon Food Safety Best Practice Guide 12 Aug 2019
Melon Food Safety Toolbox 12 Aug 2019
Mobile poultry abattoir
Non-reticulated water in food businesses
Notification requirements for food businesses 17 Nov 2015
NSW cold store food safety program 10 May 2019
NSW cold store retail diary 10 May 2019
NSW Food Safety Schemes Manual 3 Nov 2015
NSW Retail Meat Food Safety Program & Retail Diary user guide 20 Mar 2018
NSW Shellfish industry manual 2 Oct 2018
NSW Shellfish Program Harvest and Hold Scheme 3 Nov 2015
NSW Standard for construction and hygienic operation of retail meat premises 5 Nov 2015
Nutrition information requirements 30 Oct 2015
Nutrition information requirements (chinese simplified) 25 Sep 2017
Nutrition information requirements (Korean)
Nutrition information requirements (Vietnamese) 25 Sep 2017
Nutrition labelling
Personal hygiene checklist
Pest control in food businesses 27 Jul 2018
Pest control in food businesses (Chinese traditional)
Picnics & BBQs tips
Pipi testing program 10 Dec 2015
Potentially hazardous foods
Potentially hazardous foods (PHF)
Poultry abattoir (small)
Powers of authorised authorised officers (Thai)
Powers of authorised officers 15 Dec 2015
Powers of authorised officers (Arabic)
Powers of authorised officers (Chinese traditional)
Powers of authorised officers (Korean)
Powers of authorised officers (Spanish)
Powers of authorised officers (Turkish)
Pregnancy and safe food (Vietnamese)
Pregnancy brochure (Turkish)
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)
Raw meat safe eating (Arabic)
Raw milk - advice to consumers 11 Sep 2018
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 23 Jan 2018
Regulatory Food Safety Audits 18 Jan 2018
Relay procedures of shellfish 30 Oct 2015
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 30 Oct 2015
Requirements for transporters of live poultry 1 Feb 2016
Responsible disposal of food waste
Retail handling of live unopened shellfish
Risk assessment policy
RTO approval criteria 30 Oct 2015
RTO conditions of approval 30 Oct 2015
RTO management system 30 Oct 2015
Safe food during pregnancy brochure (Macedonian)
Safe handling of raffled meat trays
Safe preparation of raw egg products 27 Jul 2018
Safe preparation of raw egg products - Chinese simplified 1 Sep 2014
Safe preparation of raw egg products - Chinese traditional 1 Sep 2014
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
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 case study (Bega Shire)
Scores on Doors case study (City of Sydney)
Scores on Doors challenges for councils
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 enhancements
Scores on Doors FPAR guideline
Scores on Doors getting a higher rating (Chinese traditional)
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)
Shelf stable, acid-preserved foods
Small Meat Processing Facility 15 Dec 2017
Sous vide - precautions for restaurants
Sous vide - the first ingredient is safety
Standard 1.5.2 - Food Produced Using Gene Technology
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
The correct use of cutting and serving boards
Verification of training materials
Water reuse guideline
Wet storage of shellfish