Sous vide - Food safety precautions for restaurants

Sous vide (also known as Cuisine en Papillote Sous Vide) is an interrupted1 Sous vide can be used to prepare foods with an extended shelf life for retail sale or use in food service.

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HEALTH AND HYGIENE REQUIREMENTS OF FOOD HANDLERS

OF FOOD HANDLERS A food handler is anyone who works in a food business and handles food, or surfaces that are likely to come into contact with food (e.g. cutlery, plates). A food handler may be involved in food preparation, production, cooking, display, packing, storage or

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FOOD SAFETY DURING PREGNANCY

During pregnancy your body needs extra vitamins, minerals and nutrients to help your baby develop. The best way of getting most of these vitamins is though your diet. Vitamins, nutrients and minerals 4 It is important to talk to your doctor or an accredited, practising dietician before taking supplements.

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FOOD SAFETY SCHEMES MANUAL

frequency are influenced by the risk status of the food and based on past experience, and the possibility of the ... If a business wishes to implement an alternative sampling plan to that outlined in this Manual, the business must submit the proposed variation in writing to the Food Authority for approval by completing the

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GUIDELINES FOR FOOD BUSINESSES AT …

More resources at foodauthority.nsw.gov.au nswfoodauthority nswfoodauth JUNE 2016 . GUIDELINES FOR FOOD BUSINESSES AT TEMPORARY EVENTS

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Ms K Cull - NSW Food Authority

Environmental swabbing FI170/1303 Page 2 of 8 Summary Environmental sampling can provide useful information to food business operators and food

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4-HOUR / 2-HOUR RULE - NSW Food Authority

More resources at foodauthority.nsw.gov.au nswfoodauthority nswfoodauth Temperature control is very important to prevent harmful bacteria from growing in food.

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2. LISTEN to your customers and be 4. EDUCATE …

1. KNOW what is in your food Only accept correctly labelled foods. Check all ingredients even in sauces, spices, garnishes, oils, dressings etc …

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CLEANING AND SANITISING IN RETAIL FOOD BUSINESSES

the Using chemical sanitisers in your food business factsheet. To dilute your sanitiser of choice to the correct concentration in a sink follow the steps below. This calculation only needs to …

GUIDELINES FOR MOBILE FOOD VENDING VEHICLES

4 More resources at foodauthority.nsw.gov.au nswfoodauthority nswfoodauth Introduction These guidelines inform businesses selling food from a mobile vending vehicle in …

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ANNEX 4 GUIDANCE ON THE PREPARATION OF …

- 405 - Annex 4 GUIDANCE ON THE PREPARATION OF SAFETY DATA SHEETS (SDS) A4.1 Introduction A4.1.1 This annex provides guidance on the preparation of an SDS under the requirements of the

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Laboratory Safety Guidance - osha.gov

2 Occupational Safety and HealthAdministration This guidance document is not a standard or regulation, and it creates no new legal obligations. It contains recommendations as

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GUIDANCE FOR INDUSTRY ON PREPARATION OF …

guidelines on common technical document (ctd) 28.10.2010 page 1 of 110 guidance for industry on preparation of common technical document for import / manufacture and marketing approval

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Guidance Physical Education and Sport Safety and …

Central Bedfordshire Council www.centralbedfordshire.gov.uk Children’s Services Physical Education and Sport - Safety and Good Practice September 2013

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Health and Safety WL0 Advice for managers

Welding, hot work and allied processes WL0 Advice for managers money on new controls, that doesn’t make it unsuitable! Decide how best to make any changes required ‘across the board’.

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GUIDANCE ON GOOD DATA AND RECORD …

working document qas/15.624 page 2 schedule for the proposed adoption process of document qas/15.624: guidance on good data and record management practices

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