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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.

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.

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.

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.

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 May 2017... Food labels are required by law to carry essential information so that people know what is in the food they buy. The role of the Food Safety Unit at the Department of Health is to ensure that food sold in Victoria is safe. We can investigate and test food for allergens that are not described on the food label.

A guide to preventing listeria infection or listeriosis, a rare but serious foodborne disease.

01 Feb 2021... Fact sheet that explains what to do to keep food safe in an emergency power failure.

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.

A guide to the foodborne disease, salmonellosis, including symptoms and prevention with good hygiene.

29 Mar 2017... A poster on hand hygiene for food handlers.

Eggs are a highly nutritious food, used in many different recipes and ways. However, like meat, seafood and dairy products, eggs have the potential to be hazardous. To reduce the risk of making your customers ill, particular care must be taken to handle and store eggs and raw egg products safely.

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.

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.

The Australian Dietary Guidelines say that everyone should eat one or two fish meals per week for good health. The good news is that it is safe for everyone to eat 2-3 serves per week of most types of fish. Shark, marlin and swordfish should only be eaten once a week by the general population because they have levels of naturally occurring mercury.

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.

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.

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 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.

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 Feb 2018... This fact sheet lists the information that needs to be disclosed on unpackaged seafood and what penalties apply for noncompliance.

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.

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.