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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.

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.

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.

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 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.

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.

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.

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

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.

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.

01 Nov 2020... 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.

29 Mar 2017... A poster from the Victorian Department of Health on hand hygiene for food handlers.

01 Feb 2021... A fact sheet from the Victorian Department of Health that explains what to do to keep food safe in an emergency power failure.

14 Mar 2024... A5 poster about food labelling. 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 Victorian Department of Health is to ensure that food sold in Victoria is safe. The Department can investigate and test food for allergens that are not described on the food label.

01 Nov 2021... Information about what food poisoning is, why it happens and what people that work with food can do to prevent it.

30 May 2020... Restaurants, cafes, bakeries and caterers that prepare raw egg products must follow safe handling practices or use a safer alternative.  This fact sheet is from the NSW Food Authority and contains information on how to avoid food poisoning through raw or wrongly stored eggs.

07 Oct 2015... This resource explains that food businesses in NSW must notify either their local council or the NSW Food Authority before operating, depending on the type of business. Exemptions include not-for-profit events and primary production businesses. It outlines which businesses need to notify the council versus the Food Authority.

01 Jul 2018... This resource explains the requirements for food suppliers to manage recalls and withdrawals in NSW.  Recalls remove unsafe food from sale due to health risks, while withdrawals address non-safety issues like labelling errors. Food recalls must be reported to authorities, and retailers must ensure recalled products are removed from shelves to protect consumers.

01 Jun 2023... This resource provides comprehensive guidance on conducting food safety audits for licensed businesses in NSW. It covers audit procedures, non-conformance ratings, corrective actions, and industry-specific standards. The document is a reference for auditors and businesses, ensuring compliance with food safety regulations and consistent audit practices.

06 Sep 2023... A4 poster describing food safety rules in Victoria.

08 Oct 2015... A guide from the Victorian Department of Health to the foodborne disease, salmonellosis, including symptoms and prevention with good hygiene.

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 Jul 2020... This fact sheet is from the NSW Food Authority and contains information for food businesses that must ensure the food they sell is safe and properly handled.

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.

01 Dec 2016... This booklet from the Victorian Department of Health will explain how simple practices can ensure the food that you buy and take home to prepare for yourself, your family or your friends remains safe and enjoyable.

02 Feb 2016... This resource outlines the consequences of failing a food safety inspection, including enforcement actions such as Improvement Notices and Prohibition Orders in NSW.  It explains the steps businesses must take to comply with food safety standards and the potential penalties for non-compliance.

01 Feb 2016... This fact sheet is from the NSW Food Authority and provides relevant information for when an ‘unacceptable’ outcome is recorded as a result of your last audit on your food safety program. It outlines the next steps and the penalties for not complying. 

30 Jun 2017... This fact sheet is from the NSW Food Authority and explains what rice-based desserts are, how to make these products safely, how long they can be stored and what information is required on the food labels in NSW.

24 Jul 2021... The resource is from the NSW Food Authority about the 2-hour/4-hour rule for businesses in NSW . The 2-hour/4-hour rule outlines the time potentially hazardous food can be safely held between 5°C and 60°C. The rule was developed based on scientific studies.  If the total time between 5°C and 60°C is:  • less than 2 hours, the food can be used or put back in the fridge for later use  • between 2 and 4 hours, the food can still be used, but can’t be put back in the fridge  • 4 hours or longer, the food must be thrown out.

17 Mar 2023... This fact sheet from the NSW Food Authority 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.

07 Apr 2019... This resource from the NSW Food Authority provides guidelines for the safe wet storage of shellfish at retail, emphasising the risks due to shellfish filtering water that may contain harmful contaminants.  It covers requirements for system design, water quality, maintenance, and monitoring to ensure safe storage and prevent contamination during the process.

01 Apr 2018... Information aimed at food businesses regarding basic food safety information.

01 Jun 2023... This resource provides guidelines on handwashing for food businesses to prevent foodborne illnesses. It outlines legal requirements for handwashing facilities, when and how food handlers should wash their hands, and additional hygiene practices. It also includes compliance information and contacts for further assistance.

07 Jun 2023... This resource from the NSW Food Authority outlines new food safety requirements under Standard 3.2.2A for NSW, effective from December 2023, for Australian food service, catering, and retail businesses handling unpackaged, ready-to-eat food.  Businesses must implement food safety management tools such as a food safety supervisor, food handler training, and evidence of critical food safety controls.

16 May 2024... 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 is from the NSW Food Authority and explains the common contaminants of food and provides tips on how to protect your food from contamination.

02 Dec 2015... This resource explains the NSW Food Authority's Manufacturer and Wholesaler Inspection Program, emphasising that food businesses must ensure food safety, correct labelling, and compliance with regulations. It advises businesses to stay informed and use available guidance to produce safe food for customers.

01 Feb 2018... This fact sheet is from the NSW Food Authority and lists the information that needs to be disclosed on unpackaged seafood and what penalties apply for noncompliance in NSW.

31 Jul 2015... 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.

28 Feb 2024... Food poisoning outbreaks can occur when caterers don't handle, cook or store food properly.  This fact sheet is from the NSW Food Authority and lists the causes of food poisoning, and explains how to prevent food poisoning.

17 Sep 2024... This information sheet is from the NSW Food Authority and 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.