- Food Businesses - Duties
- Food Handler Responsibilities
- Food Labelling in Canteens
- Food safety at parties
- Food safety in hot weather
- Food safety when eating outdoors or barbequing
- Food Stalls - BBQ (commercial)
- Food Temperatures - Danger Zone
- Lunch from Home
- Pregnancy and Food Safety
Under the Food Safety Standard 3.2.2, Food Safety Practices and General Requirements, food businesses are expected to ensure, as far as they can, that their food handlers and anyone else on the premises do not contaminate food.
Food businesses also have specific responsibilities relating to the health of people who handle food, the provision of hand washing facilities, telling food handlers of their health and hygiene obligations and the privacy of food handlers.
Under the Food Safety Standard 3.2.2, Food Safety Practices and General Requirements, food handlers have an overall responsibility for doing whatever is reasonable to make sure that they do not make food unsafe or unsuitable for people to eat.
Food handlers also have specific responsibilities related to their health and hygiene.
Canteens must ensure that food labelling complies with the Australia New Zealand Food Standards Code. Under this Code, most food sold from a canteen has to be labelled with certain information (e.g. the name of the food, ingredients, date produced, etc). However, labelling requirements vary depending where the food is prepared. Please refer to the fact sheet for more information.
A party is great fun. Whether it’s to celebrate a birthday, anniversary, weddings, Christmas, Easter or at community events, it’s a time when we gather together the people we care about to celebrate.
The last thing we want is for it to end with our guests getting sick with food poisoning, but unfortunately this does happen.
See this fact sheet on how to keep food safe in hot weather.
For more information, call the Health Protection Service on (02) 6205 1700.
Whether it's a barbecue, picnic or camping trip, the food seems to taste better when you eat it outdoors.
But there can also be some risks - and no, they' re not just mosquitoes or ants.
Food poisoning can be a real risk when eating outdoors, especially in the warmer months. You need to take a little more care when preparing and storing foods for outdoor eating.
Following these guidelines will assist you to provide safe food.
Potentially hazardous foods must be stored, displayed and transported at safe temperatures. Keep hot foods at or above 60C.
Keep cold foods at or below 5C.
Most foods contain micro-organisms (germs), and some foods may contain food poisoning micro-organisms.
These may be naturally present or may result from contact with other environmental sources such as soil, air, and hands.
See our tips for food preparation, storage and handling of food you bring from home.
Food safety is always important, but you have to be especially careful during pregnancy.
See this information on safe eating whilst pregnant.
Salmonellosis is an infection caused by a bacterium called Salmonella. People become unwell after swallowing bacteria. Usually this happens after eating inadequately cooked food, by cross-contamination or person to person spread.
For more information, please see the fact sheet below or contact the Communicable Disease Control Section on 02 6205 2155.