Food businesses must maintain their premises to a high standard of cleanliness, including the fixtures, fittings and equipment, and those parts of vehicles that are used to transport food.
Food allergies can be life threatening. For people who have a food allergy, the only way to manage the allergy is avoidance. For this reason, there are laws in place, for example, mandatory labelling, to inform people who have a food allergy.
A thermometer will allow food handlers to check potentially hazardous food is at the correct temperature when it is received, stored, cooked, cooled, and reheated safely.
This information sheet describes the main processes of food handling and the controls that can be established to ensure that only safe and suitable food is sold from a food business.
The Food Act 2006 requires operators to hold a food licence for most food businesses which handle food for sale, regardless of whether the business enterprise or activity is of a commercial, charitable or community nature.
The Food Safety Standards were developed by FSANZ in consultation with state health authorities and the food industry to ensure a nationally consistent approach to food safety. The Food Safety Standards cover both the responsibilities for food business and food handlers.
Disasters such as power outage or flooding can have a significant impact on food safety, and have the potential to spread foodborne illness if not managed well.
The presence of pests in or near your premises is bad for business. This information sheet focuses on how pests can be prevented from entering food premises.
The Australia New Zealand Food Standards Code does not permit animals in food businesses, which includes in any indoor dining area and in food handling areas. The only
exception to this rule is for assistance animals.
Monthly schedule to record cleaning of designated areas and equipment including the method of cleaning, designated cleaner, date, signature fields and comments.
A food recall is action taken to remove unsafe food from distribution, sale and consumption. All food businesses must be able to quickly remove food from the marketplace to protect public health and safety. The three primary objectives of a food recall are to:
stop the distribution and sale of the product as soon as possible
inform the government, the food businesses that have received the recalled food and the public (consumer level recalls only) of the problem
effectively and efficiently remove unsafe product from the market place.
For further information regarding food recalls visit the Queensland Government’s Food Recall webpage.
