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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.

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.

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.

01 Apr 2019... The Department of Health Victoria poster outlines why and how you should wash your hands. One of the main reasons is to prevent the spread of infectious diseases, such as influenza.

01 Oct 2012... A guide to shigellosis, an infection caused by the Shigella bacteria, resulting in symptoms like diarrhoea, fever, nausea and stomach cramps; which includes information on prevention and treatment.

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.

01 Apr 2020... This video is a step by step guide on how to wash your hands properly.

01 Mar 2016... Blue-green algae (cyanobacteria) are bacterial organisms that have some of the characteristics of bacteria and some of algae. They are present in almost all aquatic ecosystems in Australia, including rivers, lakes and estuaries. Under certain environmental conditions, blue-green algae concentrations in water can rapidly increase and form visible blooms or scums. Water affected by blue-green algae may be unsuitable for drinking, recreational activities such as swimming and fishing, and agricultural uses. Some species of blue-green algae produce toxins that are harmful to humans and animals when they are eaten, inhaled or contact the skin.

01 Jul 2020... This fact sheet contains information for food businesses who must ensure the food they sell is safe and properly handled.