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.
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- Anthrax
- Avoiding heat-related stress
- Bushfire Smoke
- Chickenpox
- Ciprofloxacin
- Cryptosporidiosis
- DES (Diethylstilboestrol)
- Eating Food Outdoors
- Flooding
- Food - BBQ with friends
- Food - Lunch from Home
- Food safety in hot weather
- Food Stalls - Fetes and Fundraising
- Greywater use
- Hepatitis A
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- Influenza
- Keeping Poultry
- Malaria
- Medicines and Poisons
- Mould
- Murray Valley Encephalitis (MVE)
- Outbreak Management - Information for bus drivers
- Pertussis (Whooping Cough)
- Pregnancy and Immunisation
- Psittacosis
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- Smoke-free Outdoor Eating and Drinking Areas
- Tamiflu (Oseltamivir)- Consumer Information
- Treated effluent
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- Asbestos
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- Campylobacter
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- Composting Toilets
- Death Cap Mushrooms
- Drinking Water Private
- Fact sheets
- Food Temperatures - Danger Zone
- Food - Cooking for a Party
- Food Handler Responsibilities
- Food Stalls - BBQ (commercial)
- Gonorrhoea
- Head Lice
- Hepatitis B
- Hepatitis E
- Invasive Pneumococcal Disease
- Listeria and Listeriosis
- Measles
- Meningococcal
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- Norovirus Gastroenteritis
- Pandemic H1N1 Influenza Vaccine (Panvax®).
- Pregnancy and Food Safety
- Provision of toilets at public events
- Rabies and Australian Bat Lyssavirus
- Rota virus
- Salt
- Shiga toxing-producing E. coli (STEC) & Haemolytic Uraemic Syndrome (HUS)
- Synthetic Cannabis
- Tanning Units in Solaria
- Treated timber ash
- Typhoid
- Viral Gastroenteritis
