Source your food from trusted suppliers and keep a list of preferred suppliers.

For potentially hazardous food, check the temperature when it is received:

• Cold food: 5°C or below.

• Hot food: 60°C or above.

Keep a record of food received.

Check your stock regularly and use stock rotation (like First In, First Out) to use older items first.

Throw away damaged cans or packaging, as they can make food unsafe.

Store all food off the floor to improve air flow, make cleaning easier and reduce pests.

Keep potentially hazardous food at the correct temperature:

• Hot food: 60°C or higher.

• Cold food: 5°C or lower.

• Frozen food: remain frozen.

Check hot and cold storage at least twice a day to ensure food is safe and bacteria is not growing.

Use a thermometer and a temperature record sheet to show that food is stored safely.

Potentially Hazardous Food

It is important to know if you are handling potentially hazardous food. Examples include:

• Raw or cooked meat.

• Seafood.

• Cooked rice and pasta.

• Eggs and dairy products.

Preparing Potentially Hazardous Food

Bacteria grows between 5°C and 60°C. When preparing potentially hazardous food, you must follow the '2-hour/4-hour’ rule’ to stop bacteria growth. Using a 2-hour/4-hour rule log sheet can help you track this.
 

Cooking Potentially Hazardous Food

Different meats need different temperatures to kill bacteria. Always use a thermometer to check that meat is cooked to a safe temperature.
 

Cooling Potentially Hazardous Food

When cooling potentially hazardous food:

1.  Cool from 60°C to 21°C within 2 hours. 

2. Then cool from 21°C to 5°C within 4 hours. 

Food cools faster if it has a larger surface area. Using a cooling food record can help you follow this rule.

Raw Eggs Products

Food with raw or partially cooked eggs, like mayonnaise, hollandaise sauce or tiramisu, needs extra care and must follow food safety rules. Helpful guides include:

• Safe preparation of raw egg products.

• Safe use of raw egg products.

• Food safety guidelines for the preparation of raw and lightly cooked egg products.

• Eggs – Myths and facts.

Protecting Food from Contamination

Cover food or store it in sealed food-grade bags to protect it from contamination like dirt, dust and pests. This is especially important for ready-to-eat food.

Keep potentially hazardous food at the correct temperature:

• Cold Food: 5°C or lower.

• Hot Food: 60°C or higher.

Use a thermometer and a temperature Record Sheet to make sure food stays at the right temperature.

If potentially hazardous food is not kept at the right temperature, follow the 2-hour/4-hour rule.

The 2-hour/4-hour rule log sheet can also show you are following the law if asked.

Use only food-grade containers and packaging. This means they are safe to touch food and will not release harmful chemicals. Food-grade packaging helps keep food safe and free from contamination.

Protect packaging from pests, dirt, dust and other contaminants. Store packaging in clean, dry areas. Keep packaging sealed. Throw away any packaging that is damaged, torn, or has holes. 

Using proper packaging also helps keep food fresh and prevents spoilage. For example, airtight containers or vacuum-sealed packs can stop bacteria and mould from growing.

Label all containers and packaging clearly with the food name, preparation date, and/or expiry date. This helps manage stock by using older items first.

Sometimes food products are recalled for safety reasons.

The NSW Food Authority provides an up-to-date list of food recalls for products in NSW.

Food Standards Australia New Zealand provides a list of food recalls across Australia.

• If your business has food on a recall list, act quickly.

• Remove the recalled food from sale or use immediately.

• Do not sell, serve or use the recalled product in any way.

Follow the instructions from the recall notice on how to safely return or dispose of food.

These steps help protect your customers and your business reputation.

Cleaning and sanitising stops bacteria from spreading and keeps pests away. 

It can be hard to keep track of what has been cleaned and sanitised, and what still needs to be done. A Cleaning and Sanitising Procedure template can help you plan what to clean and how often.

Use a Cleaning and Sanitising Record to track who cleaned what and when. This helps make sure nothing is missed. 

Cleaning removes dirt and food bits. Sanitising uses chemicals or heat to kill germs. Both are important to keep food safe. 

Useful resources:

• Cleaning and sanitising for food businesses.

• Chemical sanitisers – advice for food businesses.

The building and equipment of your food business must follow certain rules to keep food safe. 

These rules include:

• Food Standards Code – Standard 3.2.3: – Food Premises and Equipment.

• AS4674:2004 – Design, construction and fit-out of food premises.

Pests are common in food premises. They can spread viruses and bacteria that contaminate food.

Every food business should have a pest control program run by a licenced pest controller. This helps prevent pests from living and breeding on your premises.

A food thermometer helps check that food is cooked to the right temperature and that potentially hazardous food is stored or displayed at a safe temperature.

A digital probe thermometer is recommended.

To check if your thermometer is accurate, use the ice calibration method:

• Fill a small container (or cup) with ice, then add water until it reaches about halfway up the ice.

• Let it sit for 1 minute, stir the ice, insert the probe. 

• Leave for about 1 minute or until the reading stabilises.

• The thermometer should read between +1°C and -1°C.

• If it reads outside this range, replace the thermometer.

Hand washing is an important step when working in a food premises. Food handlers must know and use proper hand washing techniques to prevent contamination.

Under the Food Standards Code 3.2.2, food handlers must take all reasonable steps to avoid contaminating food or food surfaces. This includes:

• Reporting any symptoms or diagnosis of illness.

• Washing hands properly.

• Maintaining good personal hygiene.

All food handlers must have the skills and knowledge needed for their work.

The NSW Food Authority offers basic training online for all food handlers, including in different languages.

The basic training is different to the Food Safety Supervisor training.

Food allergy and intolerance can be life-threatening.

Food business owners should know the common food allergens and take steps to protect customers from exposure.

Depending on how the food is sold, a label may be required. Take a short quiz to see if your food needs a label.

If a label is needed, you can create one using the NSW Food Authority – Food Labelling Assistance tool.

Proper waste disposal keeps your food premises clean and pest free.

All food waste should go in bins that are emptied regularly to reduce smells and pests.

Where possible, keep recyclable materials – like cardboard, cans and bottles – separate from general waste.

Dispose of liquid waste (such as leftover cooking oil) in oil drums. Keep drums in a bunded area so they cannot tip over and pollute stormwater drains.

Clean bins and waste areas regularly to stop pests from being attracted to your premises.