Standard 3.2.3 Food Premises and Equipment
2 Application of this Standard Division 2 — Design and construction of food premises 3 General requirements 4 Water supply 5 Sewage and waste water disposal 6 Storage of garbage and recyclable matter 7 Ventilation 8 Lighting Division 3 — Floors, walls and ceilings 9 Application 10 Floors 11 Walls and ceilings Division 4 — Fixtures ...
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SAFE FOOD AUSTRALIA
www.foodstandards.gov.auSAFE FOOD AUSTRALIA A Guide to the Food Safety Standards Chapter 3 of the Australia New Zealand Food Standards Code (Australia only) Standard 3.1.1 – Interpretation and Application Standard 3.2.2 – Food Safety Practices and General Requirements
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SAFE FOOD AUSTRALIA
www.foodstandards.gov.auSAFE FOOD AUSTRALIA A Guide to the Food Safety Standards Chapter 3 of the Australia New Zealand Food Standards Code (Australia only) Standard 3.1.1 – Interpretation and Application Standard 3.2.2 – Food Safety Practices and …
RESOURCES AND REFERENCES - Food Standards …
www.foodstandards.gov.au213 australia new zealand food standards code chapter 3 (australia only) resources and references food standards australia new zealand safe food australia resources references
Standard 3.1.1 Interpretation and Application
www.foodstandards.gov.auStandard 3.1.1 sets out the interpretation and application provisions that apply to the other food safety standards in this chapter of the Australia New Zealand Food Standards Code, that is, Standard 3.2.2 Food Safety Practices and General Requirements and Standard 3.2.3 Food
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Standard 3.2.2 Food Safety Practices and General …
www.foodstandards.gov.auAUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY) Standard 3.2.2 Food Safety Practices and General Requirements. A GUIDE TO THE FOOD SAFETY STANDARDS SECOND EDITION, JANUARY 2001 ... food safety program means a program set out in a written document retained at
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Cooling of meats after cooking — Report by Campden ...
www.foodstandards.gov.au196 AUSTRALIA NEW ZEALAND FOOD AUTHORITY SAFE FOOD AUSTRALIA A GUIDE TO THE FOOD SAFETY STANDARDS SECOND EDITION, JANUARY 2001 Cured products For products which are cured (defined as minimum 2.5% salt on water phase and 100 ppm
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Food Safety: An audit system
www.foodstandards.gov.auContents Executive summary 3 Scope and objectives 4 1 Background to the audit system 5 1.1 The food safety reforms 5 1.2 Consultative processes undertaken during the development of the audit system 6
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Food Safety: Temperature control of potentially …
www.foodstandards.gov.auiv FOOD SAFETY: TEMPERATURE CONTROL OF POTENTIALLY HAZARDOUS FOODS This guide has been developed by Food …
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Food Safety: The priority classification system for …
www.foodstandards.gov.auFood Safety: The priority classification system for food businesses A risk-based system designed to classify food businesses into priority ratings based on the risk they present to public health and safety
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Nutrition Information User Guide
www.foodstandards.gov.aua nutrition information panel must be provided (see section 2 of this User Guide). Energy, protein, fat, saturated fat, carbohydrate, sugars and sodium content must be included in the nutrition information panel (refer to section 3 of this User Guide).
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