Resources
Links to legislation and standards
Please follow the links below to the relevant food safety legislation:
Food business information sheets
Food business information sheets
The 2hr 4hr Rule (PDF 844.5 KB)
The ‘2-hour/4-hour Rule’ is summarised in this information sheet in reference to any ready-to-eat potentially hazardous food.
Cleaning and sanitising (PDF 635.6 KB)
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 allergy management for food businesses (PDF 646.7 KB)
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.
Temperature measuring device (PDF 630.7 KB)
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.
Food preparation and cross contamination (PDF 250.8 KB)
This information sheet aims to provide information on how cross contamination occurs and provides advice about practices that can prevent it.
Food safety during thawing, cooling, reheating, storage and display (PDF 784.9 KB)
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.
Receiving food safely (PDF 609.8 KB)
Food businesses are expected to take all practical measures to ensure that they do not receive unsafe or unsuitable food.
Food safety supervisor (PDF 699.2 KB)
A food safety supervisor is a person who takes a lead role in supervising food safety in a food business.
Food business licensing (PDF 696.2 KB)
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.
Food safety responsibilities (PDF 254.6 KB)
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.
Food safety for businesses after a disaster (PDF 630.6 KB)
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.
Food premises design, construction and fit-out (PDF 750.2 KB)
This information is for businesses that intend to design, construct and fit out food premises and mobile food vehicles.
Domestic kitchen guidelines (PDF 647.8 KB)
These guidelines are aimed at providing information about using a domestic kitchen for the preparation of food for sale.
Pest management on food premises (PDF 640.8 KB)
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.
Animals in a Food Business (PDF 1.7 MB)
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.
Record keeping – printable templates
Record keeping – printable templates
Cooking and cooling record (DOCX 24.6 KB)
Log sheet to record cooking and temperature times.
Maintenance record (DOCX 25.3 KB)
All structures and equipment used in food preparation should be checked daily prior to use.
Monthly cleaning schedule (DOCX 22.7 KB)
Monthly schedule to record cleaning of designated areas and equipment including the method of cleaning, designated cleaner, date, signature fields and comments.
Pest sighting record (DOCX 22.7 KB)
Log of pest sighting or signs of pest activity, reported by field, including what corrective action was taken and the result of this action.
Probe thermometer calibration record (DOCX 22.7 KB)
Log sheet to record thermometer readings for iced and boiling water calibration checks.
Food receipt record (Product intake) (DOCX 23.3 KB)
This allows you to record the delivery of products noting the condition, temperature and supplier.
Weekly temperature record (DOCX 25.1 KB)
A weekly record of equipment temperature.
Food recalls
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.
