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07 Nov 2018... This resource from the NSW Food Authority explains how to safely manufacture nem chua, a Vietnamese ready-to-eat meat product.  It emphasises using high-quality ingredients, proper storage, and refrigeration. Nem powder is used to quickly reduce pH, ensuring food safety. Strict guidelines for processing, packaging, and storage must be followed to prevent food poisoning.

15 Sep 2023... This resource guides food safety during pregnancy, highlighting the importance of a balanced diet including grains, vegetables, fruits, proteins, and dairy. It outlines safe food practices to prevent foodborne illnesses, such as avoiding raw eggs, high-mercury fish, and unpasteurised dairy. The resource also discusses essential nutrients like folic acid, iron, and calcium, along with recommendations for safe consumption of supplements.

18 Apr 2024... 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 is from the NSW Food Authority and outlines the specific responsibilities relating to health and hygiene.

23 Aug 2023... This resource from the NSW Food Authority outlines what to expect during food safety inspections for businesses. It covers inspection processes, compliance with the Food Standards Code, and the importance of food safety laws. It also includes guidelines on maintaining hygiene, pest control, food temperature management, and the role of a Food Safety Supervisor.

30 May 2010... A resource on having safe kitchens and safe food in Australia produced by Queensland Health.

05 Jun 2025... This document is from from the NSW Food Authority and aims to provide retail and food service businesses in NSW with information on the safe preparation and display of Sushi.  It covers areas such as receipt of raw materials/sushi, preparation of sushi, and display of Sushi.

28 Feb 2024... This resource is from the NSW Food Authority. 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 Jun 2023... This resource highlights the importance of correct cooling procedures for potentially hazardous food (PHF) to prevent food poisoning.  PHF must be cooled from 60°C to 21°C within 2 hours, and from 21°C to 5°C in the next 4 hours. The guide offers practical methods, like portioning and using rapid-cooling equipment, to ensure food safety and prevent bacterial growth. Monitoring and recording cooling times and temperatures are essential for compliance with food safety standards in NSW.

21 Sep 2021... Common pests such as rats, mice and cockroaches can carry bacteria and viruses, and can contaminate food and food contact surfaces.  This fact sheet is from the NSW Food Authority and provides tips on how to avoid pests.

31 Jan 2016... This resource is from the NSW Food Authority.  Sulfur dioxide is a chemical used as a preservative in some foods, such as meats. This fact sheet lists the meat products allowed to contain a certain amount of sulfur dioxide and those excluded and incur a penalty if used incorrectly.