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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.

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.

30 May 2010... A resource on having safe kitchens and safe food in Australia

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.

28 Feb 2024... 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 outlines the specific responsibilities relating to health and hygiene.

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.

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.

31 Jan 2016... 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 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.

07 Nov 2018... This resource 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.

14 Mar 2024... 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. The Department can investigate and test food for allergens that are not described on the food label.

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

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

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.

08 Oct 2015... A guide 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 Jun 2023... This resource provides comprehensive guidance on conducting food safety audits for licensed businesses. 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.

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 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. 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.

06 Sep 2023... A poster describing food safety rules.

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.

30 Jun 2017... This fact sheet 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.

17 Mar 2023... 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.

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.

24 Jul 2021... 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.

01 Feb 2016... This fact sheet 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. 

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

07 Apr 2019... This resource 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.

17 Sep 2024... 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 2018... Information aimed at food businesses regarding basic food safety information.

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

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.

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.

28 Feb 2024... 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.

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 explains the common contaminants of food and provides tips on how to protect your food from contamination.

07 Jun 2023... This resource outlines new food safety requirements under Standard 3.2.2A, 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.

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.