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Sausage sizzles and barbecues
Sausage sizzles and barbecues Sausage sizzles and barbecues are a popular way to raise money for charities and community organisations. They are often held outdoors to take advantage of Australia's good weather and open spaces. Provided you take some simple food safety precautions and sell freshly cooked food straight from the barbecue, the food should be safe. Preparing and cooking food safely Take the following precautions at sausage sizzles and barbecues to ensure that food is safe.
- Finish preparing raw meat before leaving for the site such as slicing, marinating or skewering.
- Pack raw meat into insulated boxes with ice bricks for transportation.
- Handle food with tongs or other equipment. Use…
Published December 2023
Food temperature and thermometers
Food temperature and thermometers The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, wherever possible, prepared at safe temperatures. However, you can also use time, rather than temperature, to keep food safe. This method is explained under 'The 2 hour/4 hour guide'. Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. These bacteria can grow at temperatures between 5°C and 60°C, which is known as the temperature danger zone. The fastest rate of growth is at around 37°C, the temperature of…
Published January 2024
Transporting food
Transporting food When you are transporting food, you need to consider two main food safety issues: keeping the food protected from contamination and, if the food is potentially hazardous, keeping it cold (5°C or colder) or hot (60°C or hotter). Protecting food from contamination It is important to protect food from contamination by keeping it covered at all times. You can achieve this by using containers with lids or by applying plastic film over containers. Materials used to cover food should be suitable for food contact, to ensure that they do not contain any chemicals that could leach into the food. Aluminium foil, plastic film and clean paper may be used, and food should be completely covered. Packaged products should not need additional…
Published December 2023
Food business notification requirement
Food business notification requirement Chapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under Food Safety Standard 3.2.2 Food Safety Practices and General Requirements, food businesses must notify the appropriate enforcement agency before commencing any food handling operations. Who does the notification requirement apply to? The notification requirement applies to almost every food business in Australia. A food business is any business or activity that involves the sale of food or the handling of any type of food for sale in Australia, with the exception of some…
Published December 2023
Food handling skills and knowledge
Food handling skills and knowledge Chapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under Standard 3.2.2 Food Safety Practices and General Requirements, the owners of food businesses are responsible for making sure that people who handle food or food contact surfaces in their business, and the people who supervise this work, have the skills and knowledge they need to handle food safely. The only exception to this requirement is for charitable or community fundraising events, which sell food that is not potentially hazardous or that will be properly cooked and then eaten…
Published December 2023
Food safety standards - temperature control requirements
Food safety standards - temperature control requirements Chapter 3 (Australia Only), Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Standard 3.2.2 Food Safety Practices and General Requirements sets out specific requirements for keeping potentially hazardous food at specified temperatures and for cooling and reheating. Food businesses must comply with these requirements unless they can show that they have a safe alternative system in place to ensure that food stays safe to eat. Which foods have to be kept under temperature control? Potentially hazardous foods must be kept under temperature control.…
Published December 2023
Health and hygiene responsibilities of food businesses
Health and hygiene responsibilities of food businesses Food Safety Standards - Health and hygiene: Responsibilities of food businessesChapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under 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…
Published December 2023
2013 APVMA notices
2013 APVMA notices December 12 December 2013 - Notification to FSANZ under section 13A of the Agvet code (pdf 18kb) | (word 13kb) November 28 November 2013 - Notification to FSANZ under section 13A of the Agvet code (pdf 18kb) |…
Published December 2023