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This fact sheet summarizes the requirements of the Food Act 2001 and Food Safety Standards (Chapter 3 Food Standards Code) and will tell you how to meet your obligations and how you can get more information
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01
Wash your hands thoroughly before handling any food.
02
Separate raw and cooked foods to prevent cross-contamination.
03
Cook food thoroughly to kill any harmful bacteria.
04
Store food properly to prevent spoilage.
05
Use safe water and raw materials in cooking.
06
Keep food at safe temperatures during preparation and serving.
07
Use proper utensils and equipment for food handling and preparation.
08
Maintain cleanliness and hygiene in the kitchen and dining area.
09
Follow proper food labeling and storage guidelines.
10
Stay updated on food safety regulations and guidelines.

Who needs all about food safety?

01
Everyone who is involved in handling, preparing, and consuming food needs to be knowledgeable about food safety.
02
This includes food handlers, chefs, cooks, and kitchen staff.
03
Home cooks and individuals who prepare meals at home should also be aware of food safety practices.
04
Food service establishments such as restaurants, cafes, and hotels need to prioritize food safety to protect their customers.
05
Food manufacturers and suppliers also play a crucial role in ensuring food safety from production to distribution.
06
Government agencies, health organizations, and food safety inspectors work to enforce food safety regulations and educate the public on safe food practices.
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Food safety refers to the practices and measures taken to ensure that food is safe for consumption, preventing foodborne illnesses by managing risks related to food handling, preparation, and storage.
Food manufacturers, processors, distributors, and any establishments that handle food products are required to file information related to food safety.
To fill out Food Safety documentation, one must gather required information about food handling processes, hazards, and procedures, followed by completing forms as specified by regulatory authorities.
The purpose of food safety is to protect public health by ensuring the food supply is safe, preventing foodborne illnesses, and promoting proper handling and hygiene practices within food-related businesses.
Entities must report information on food sourcing, processing practices, potential hazards, sanitation measures, and compliance with necessary food safety regulations.
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