Food safety information
Food Safety and Hygiene bulletin
The Food Safety & Hygiene bulletin contains useful food safety information, of particular relevance to the Australian food industry. Written by food scientists and technologists, the articles are designed to not only inform but to educate and assist the industry to maintain its excellent food safety reputation. While production of the bulletin ceased at the end of 2007, all forty-six issues are still available here. MORE...
The Food Safety Toolkit™
The Food Safety ToolKit™ is a comprehensive software package, which enables your company to develop a food safety system covering all aspects of your food safety obligations. It has been developed for small and medium sized businesses, as well as work teams in larger businesses, who wish to be trained in food safety and how to implement a Food Safety Program. MORE...
Issues updates
Keeping you informed about current food safety and related issues.
- Salmonella in food containing raw or undercooked eggs August 2008
- Transmissible Spongiform Encephalopathies August 2007
- Salmonella in high fat/reduced water activity foods updated 24 April 2007
- Salmonellosis and fruit updated December 2006
- Acrylamide in Australian Foods updated March 2005
Factsheets
Cleaning and sanitation
This factsheet describes cleaning and sanitation procedures for food processing equipment and surfaces such as floors and benches in food processing and preparation areas.
Shelf life of foods
Shelf life is an important property of any food and is of interest to everyone in the food chain from producer to consumer.
Preservation of vegetables in oil and vinegar
It is now a relatively common practice to bottle vegetables and herbs and spices in either oil, vinegar or a mixture of both. This is done both commercially and domestically and the products should be refrigerated below 4°C.
Small-scale commercial preservation of acid foods
Acidity is an important factor affecting the growth and survival of bacteria and other micro-organisms in foods. Food with high acidity can be safely processed by a small manufacturer. Low acid foods usually require more complex processing equipment and specially trained staff.
Water Activity
Water in food which is not bound to food molecules can support the growth of bacteria, yeasts and moulds (fungi). The term water activity (aw) refers to this unbound water.
Links to useful food safety information
- ACT Health food safety information
- Allergen Bureau
- Australian Quarantine and Inspection Service (AQIS)
- Food Safety Information Council
- Food Standards Australia New Zealand (FSANZ)
- New South Wales (NSW) Food Authority
- Northern Territory Government food safety information
- OzFoodNet
- Safe Food Production Queensland
- Queensland Government food safety information
- South Australian Government food safety information
- Tasmanian Government food safety information
- Victorian Government food safety information
- Western Australian Government food safety information