Displaying 1-47 of 47 results
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 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.
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.
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 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 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.
This parenting guide in pictures demonstrates daily hygiene and care for newborns and babies. It includes cleaning baby's face and head, nails, umbilical cord and genital care.
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.
01 Sep 2021... An explanation of how to wash your hands correctly, using images.
01 Aug 2013... Everyone should keep their hands clean as it is crucial for preventing the spread of infection in our hospitals and to our patients. This information is about how you can assist us in reducing the risk of infection in our wards.
01 Jul 2020... This fact sheet contains information for food businesses who must ensure the food they sell is safe and properly handled.
01 Nov 2021... Information about what food poisoning is, why it happens and what people that work with food can do to prevent it.
A poster describing food safety rules.
01 Jul 2013... The following section provides a step-by-step guide to whether your business needs a food safety supervisor and if so, how to ensure they meet your business's requirements.
A guide to the foodborne disease, salmonellosis, including symptoms and prevention with good hygiene.
The shower chair resource provides clear, concise instructions on using a shower chair safely.
The role of the NSW food authority is to ensure that food is safe and correctly labelled. This information sheet outlines the role and powers of an authorised officer.
Restaurants, cafes, bakeries and caterers that prepare raw egg products must follow safe handling practices or use a safer alternative. This fact sheet contains information on how to avoid food poisoning through raw or wrongly stored eggs.
Causes of foodborne disease (food poisoning) and how good hygiene helps prevent infection.
Fridges are great for keeping food (and beer) cold, but they can also be havens for bacteria if packed incorrectly. Follow these simple tips to keep your fridge healthy.
Wash your hands. Sounds simple, but not doing it or doing it incorrectly can lead to illness.[ ]So follow these simple tips to avoid making yourself sick:[ ]- Always wash your hands every time you use the toilet [ ]- Wash your hands before and during food preparation[ ]Follow the 20/20 rule:[ ]- 20 seconds washing with soap, rub and rinse with running water [ ]- 20 seconds drying with a clean towel[ ]This will ensure your hands don't make you or anyone else sick.[ ]
01 Dec 2016... This booklet will explain how simple practices can ensure the food that you buy and take home to prepare for yourself, your family or friends remains safe and enjoyable.
This fact sheet explains what rice based desserts are, how to make these products safely, how long it can be stored and what infromation is required on the food labels.
Scores on doors is the NSW food hygiene scoring program that reassures customers about hygiene and food safety standards. All of the scoring levels that qualify for a certificate reassure customers your business has had its official hygiene and food safety inspection.
This fact sheet explains the types of seafood substitution, what names to use according to the Australian Fish Names Standard and the correct labelling of the food as misleading information is an offence.
Safety instructions for cleaners on how to deal with needles, sharps bins and what to do in cases of a needlestick injury or where blood splashed into the eyes or a cut.
Hand hygiene means cleaning your hands with soap and water or an alcohol-based hand rub.Good hand hygiene is the most effective way to stop infections spreading. Many infections, such as the common cold and flu, are caused by spreading germs from person to person. Even when your hands look clean they can still be carrying germs. This is because they are so small that you just can't see them. This is why when we touch other people or objects we can spread germs without even realising it.
01 Jul 2013... A graphic chart on hand wash for Vietnamese speaking clients.
'Keep it clean' is one of the golden rules of food safety. This fact sheet shows how to wash your hands correctly.
01 Apr 2019... Poster produced by the Department of Health Victoria outlining why and how you should cover your mouth when you cough or sneeze, to prevent transmitting infectious diseases such as coronavirus and influenza.
01 May 2016... The bathboard /bath seat resource provides clear, concise instructions on using a bathboard/bath seat safely.
Everyone loves a BBQ, but no one likes getting food poisoning. So follow these simple tips to make your BBQ a hit: 1. Keep all food cold and covered until ready to be used 2. Use different plates and utensils for raw and cooked foods 3. Make sure all meats are cooked right through so juices run clear 4. Continually replace dips and salads if they've been out of the fridge for long 5. Keep food cool and covered when not being served 6. Don't keep leftovers if they've been out of the fridge for more than two hours.
01 Jul 2020... This information sheet explains why effective cleaning and sanitising in a food business helps protect the owner and the customers against the spread of bacteria and other organisms that cause foodborne illness. It also contains information on the difference between cleaning and sanitising and how to clean and sanitise by using dishwashers, sinks or spray bottles.
01 Apr 2020... This fact sheet is a step by step guide on how to wash your hands properly.
01 May 2020... Food poisoning outbreaks can occur when caterers don't handle, cook or store food properly. This factsheet lists the causes of food poisoning, and explains how to prevent food poisoning.
01 Jul 2008... Information on immunisation, exclusion of sick children and hand washing.
The NSW Food Safety Supervisor (FSS) program was established to help reduce foodborne illness in the hospitality and retail food service sector by improving food handler skills and knowledge.
01 May 2016... The over toilet aid resource provides clear, concise instructions on using an over toilet aid safely.
01 Oct 2019... 'Healthy Mouth - Something to Smile About' is a multilingual video resource which provides culturally and linguistically appropriate oral health information, targeting newly arrived refugees and others of migrant background in NSW.
Tinea is a highly contagious fungal infection that can infect the skin, affecting areas include the feet, groin, scalp and under the breasts. To ensure you receive the appropriate treatment and know about good hygiene to prevent the spread of tinea, read this information brochure.
Remember that a 'use by' date means just that: use the product on or before that date. Food with a use by date can't legally be sold after that date. A 'best before' date means that the food may have lost some quality or nutrition after that date but it can be sold or eaten for a little while after that. There are slightly different rules for bread which can be labelled with a 'baked on' or 'baked before' date. Date marking will only work if you follow the storage instructions on the label. So if a product says refrigerate at or below 4 Celsius - do just that.
01 Jun 2017... This translated resource provides information on the Rotavirus, the most common cause of severe gastroenteritis in infants and young children in Australia. It includes information on the protection against rotavirus that is available free of charge under the National Immunisation Program Schedule for babies in two doses at two and four months of age. It also includes a pre-immunisation checklist and information on possible side effects.
Contamination of food from objects, people, pests or chemicals can cause serious illness. Food businesses, by law, must take precautions to avoid causing harm to people who eat their food. This information sheet explains the common contaminants of food and provides tips on how to protect your food from contamination.
Any resource that has been reviewed in the past 3 years and complies with the Health Translations Editorial Guidelines will have a tick.