Environmental Health Services has various factsheets and guidelines available for businesses or interested members of the community.

Factsheets

•  Cleaning and Sanitising
•  Defrosting and Reheating Food
•  Food Businesses - Your Responsibilities
•  Food Handlers - Your Responsibilities
•  Receiving Food Safely
•  Stacking Food Safely in The Fridge
•  The 4 Hour/2 Hour Guide
•  The Food Act and You After a Disaster
•  Community and Non-profit Organisations
•  Guidelines for Grey Nomads
•  Guidelines for Hungi or Kupmurri
•  Licensing Requirements
•  Temperature Control and Potentially Hazardous Foods 
•  Thermometers and Potentially Hazardous Foods
•  What it means to be a Food Safety Supervisor
•  Safe Handling of Ice
•  Eating Outdoors
•  Food Allergies
•  Lunchbox Food Safety 
•  Food Premises - Design and Construction Criteria
•  Sausage Sizzles
•  Operational and Structural Guidelines for Sausage Sizzles
•  Guide for Applicants - Temporary Food Stalls
•  Food Handling
•  Information for Childcare Centres
•  Operational and Structural Guidelines for Domestic Kitchens
•  Personal Checklist for Food Premises 

Record Keeping - Templates

Council has a range of food safety record keeping templates available, which can be implemented in any food business. Record keeping is an important tool, which allows food business to demonstrate that they are handling food safely.

• Weekly Cleaning Schedule
• Monthly Cleaning Schedule
• Probe Thermometer Checking Log
• Cooking and Cooling Log
• Temperature Log
• Maintenance Record Log
• Pest Report Log
• Product Intake Form
• Staff Sickness Records
• Staff Training Records

Further Information

• Frequently Asked Questions
• Contact Council
• Food Safety Newsletter