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Food safety standards
There are six food safety standards in the Food Standards Code legislation:
These standards aim to lower the incidence of foodborne illness. They place obligations on Australian food businesses to produce food that is safe and suitable to eat, and also place health and hygiene obligations on food handlers.
See food safety standards for further information on each standard and their associated guide books.
InfoBites factsheets
We have developed a series of factsheets with key information on the food safety standards in the Code and practical tips to reduce food safety risks:
Food safety management tools under Standard 3.2.2A
Other resources for food service:
- Allergy information for the food service industry
- Brochure on handling eggs safely PDF 1.6 Mb (Australian Egg Corporation Ltd)
- The Culinary Uses of Eggs - Identification of raw/low-cooked egg dishes that may be of food safety concern PDF 570 kb (Australian Egg Corporation Ltd)
Department of Health Victoria has an animation on tools businesses can use to demonstrate how they manage food safety: see A recipe for food safety - Step 2 - Food Safety Management
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