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01 May 2010... Coolers are a great way to transport your food and drinks, but a poorly packed cooler is also a great way to get sick. So follow these simple steps: - Choose a cooler with excellent insulation and make sure it's clean. - Keep your food in the fridge until just before you're ready to leave. - Pack meats, fish and chicken in containers and place them at the bottom of the cooler. - Add cold packs or frozen drinks on top and use a tight-fitting lid.
Food suppliers, including manufacturers and importers must have procedures in place for the recall and withdrawal of unsafe or unsuitable food. Retailers must remove recalled food from sale.
01 Nov 2020... This document aims to provide retail and food service businesses with information on the safe preparation and display of Sushi. It covers areas such as: Receipt of raw materials/sushi, preparation of sushi, display of Sushi.
A poster describing food safety rules.
Under the Food Standards Code, a food handler must take all reasonable measures not to handle food or food surfaces in a way that is likely to compromise the safety and suitability of food. This factsheet outlines the specific responsibilities relating to health and hygiene.
Are you interested in starting a business? Our latest Easy Read guide is all about working for yourself. You can find out more about: ways that people can work for themselves, things to think about when you start a business & where to find information and help.
Sulphur dioxide is a chemical used as a preservative in some foods, such as meats. This fact sheet lists the meat products that are allowed to contain a certain amount of sulfur dioxide and the products that are excluded and occur a penalty if it is used incorrectly.
09 Jul 2018... Common pests such as rats, mice and cockroaches can carry bacteria and viruses, and can contaminate food and food contact surfaces. This fact sheet provides tips on how to avoid pests.
A guide to preventing listeria infection or listeriosis, a rare but serious foodborne disease.
This guideline has been developed by the NSW Food Authority to assist seafood retailers in meeting the food safety and labelling requirement outlined in the Australia New Zealand Food Standards Code.
Any resource that has been reviewed in the past 3 years and complies with the Health Translations Editorial Guidelines will have a tick.