Ms K Cull - NSW Food Authority

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.

  Rules, Control, Temperatures, Hour, Temperature control, 4 hour 2 hour rule

GUIDELINES FOR FOOD BUSINESSES AT …

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

  Guidelines, Food, Events, Temporary, Businesses, Guidelines for food businesses at, Guidelines for food businesses at temporary events

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 …

  Guidelines, Mobile, Vehicle, Food, Vending, Guidelines for mobile food vending vehicles

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

  Food, Handlers, Food handler

FOOD SAFETY GUIDELINES FOR THE …

More resources at foodauthority.nsw.gov.au nswfoodauthority nswfoodauth SEPTEMBER 16 FOOD SAFETY GUIDELINES FOR THE PREPARATION OF RAW EGG PRODUCTS

  Guidelines, Food, Safety, Preparation, Food safety guidelines for the, Food safety guidelines for the preparation

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

  Manual, Food, Safety, Schemes, Frequency, Sampling, Food safety schemes manual

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.

  Food, Safety, Precautions, Restaurant, Dive, Usos, Sous vide, Food safety precautions for restaurants

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 …

  Food, Causes

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 …

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.

  Your