Retail premises-butchery (meat industry) | NSW Food Authority

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Resources

Technical reports

Campylobacter in meat and offal

Microbiological quality of packaged, sliced, ready-to-eat meat products, 2009

Priority Classification System

Publications

Publication criteria for penalty notices

Forms

Licence application form LIC003 - Process or store meat

UCFM Production Process Pro Forma

Templates

NSW retail meat: food safety program and retail diary

Case studies and project outcomes

Listeria Delicatessen Case Study

Listeria in Delicatessens Project Outcomes

Retail Meat Food Safety Program & Retail Diary Inspection Program Outcomes

Factsheets, guides and policies

A Listeria positive test result

Audit failure action required

Cleaning and sanitising in food businesses

Egg stamping for butchers & grocers that sell eggs

Environmental sampling for Listeria management

Environmental swabbing

Food grade packaging

Food recalls and withdrawals

Food Safety Schemes Manual

Guidance on audits

Hand washing in food businesses

Health and hygiene requirements of food handlers

How to apply to change a register

Labelling - General requirements

Listeria Management Program

Manufacturing Nem Chua Safely

Non-reticulated water in food businesses

NSW Standard for construction and hygienic operation of retail meat premises

Potentially hazardous foods

Powers of authorised officers

Preservative use in processed meats

Product recall & withdrawal process flowchart

Protecting food from contamination

Safe handling of raffled meat trays

Shelf life testing ('Use-by'dates for food safety)

Suitability of chemicals used in food businesses

Sulphur dioxide in meat

Water reuse guideline

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