Essential food safety knowledge for Australian businesses. From temperature requirements to regulatory compliance, everything you need to keep your operation safe.
Maintaining proper temperatures is the most critical factor in preventing bacterial growth and foodborne illness.
Proper personal hygiene practices prevent contamination from food handlers and maintain a safe food environment.
Separate raw and cooked foods, use different equipment, and follow proper cleaning procedures to prevent contamination.
Effective cleaning and sanitizing procedures eliminate harmful bacteria and maintain a safe food preparation environment.
Proper receiving and storage practices ensure food quality and safety from delivery through service.
Comprehensive documentation demonstrates compliance and helps identify problems before they become serious issues.
FSANZ sets the food safety standards for Australia and New Zealand through the Food Standards Code.
Each state and territory has additional requirements and enforcement procedures for food businesses.
Leaving potentially hazardous foods in the temperature danger zone (5°C - 60°C) allows dangerous bacteria to multiply rapidly.
Food handlers can contaminate food through inadequate hand washing, inappropriate clothing, or working while sick.
Transfer of harmful bacteria from raw foods to ready-to-eat foods through contaminated surfaces, equipment, or hands.
Most Australian food businesses must have a trained Food Safety Supervisor who oversees food safety practices.
All food handlers must receive appropriate training for their role in food safety and hygiene practices.
Modern wireless temperature monitoring systems eliminate human error, provide continuous oversight, and automatically generate compliance documentation.
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