Food Business
Food businesses in North Sydney should familiarise themselves with the following:
> Changes to the Food Laws - May 2008
> NSW Food Authority
> NSW Food Authority - food safety offences
What you Need to Know
A food business or premises is an enterprise or activity that involves the handling and sale of any sort of food in Australia. There are more than 600 food businesses operating in the North Sydney area:
Food Premises in North Sydney area map (739KB)
Council keeps a register of these food premises. Inspections are carried out by Council on a yearly basis and you are required to:
- Register business details with Council using this form:
Food Premises Registration Form (33KB) - Register business details with New South Wales Food Authority
Ensure that all staff have appropriate skills and knowledge in food safety and food hygiene in keeping with the activities of the business. Ensure that all staff are informed of their specific health and hygiene responsibilities under Food Safety Standard 3.2.2 (Clauses 13-15) which are available from the Food Standards Australia New Zealand website.
Be aware of general food safety and hygiene requirements:
State Government food laws enable Council officers to issue a Penalty Infringement for an offence under these laws. North Sydney Council officers are currently issuing these fines when offences are detected.
Each food premises will be inspected regularly by North Sydney Council. One is entitled to ask the inspecting officer for formal identification. Each inspection, including any required reinspection(s), will generate an invoice from Council.
Compliance with the food laws by all operators and staff will enhance community health, ensure a continued high standard of customer satisfaction, and avoid any regulatory action by Council.
Additional information:
New South Wales Food Authority
Phone: 9741 4777
contact@foodauthority.nsw.gov.au
Food Safety Supervisors
1 Oct 2010 New food laws introduced in NSW require certain food businesses in the hospitality and retail food service sector to appoint at least one trained Food Safety Supervisor (FSS). These new requirements are to help safeguard NSW consumers from foodborne illness.
For all information regarding Food Safety Supervisors please go to > NSW Food Authority website
The Food Safety Supervisor must be trained by a Registered Training Organisation (RTO) approved by the NSW Food Authority. For a list of approved RTOs please go to > NSW Food Authority website
Food businesses who need to appoint a FSS and notify Council please use this Food Safety Supervisor notification form (39KB). Or notify the NSW Food Authority online. The Food Authority will forward your details to Council.
It is a legal requirement that all businesses keep a copy of their FSS certificate (provided upon completion of training) on the premises and produce it for inspection on request by an authorised officer.
Reduction of Artificial Trans and Saturated Fats
The 3 Step Guide has been developed by the Heart Foundation to help the food service industry to reduce the level of trans and saturated fats in the food prepared and served in cafes, restaurants, take-aways, clubs and pubs etc. It briefly outlines why it is important to reduce the level of these fats in our food supply, where they are found on menus and simple steps that can be taken to reduce them.
Staff Illness Policy
To minimise the potential for the spread of germs from infected food handlers to customers, it is important that each food business develop and implement a staff illness policy to which the attention of new and existing staff should be drawn.
Note that the words food handling have a very broad meaning and include making, manufacturing, producing, collecting, extracting, processing, storing, transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying food.
- All food handling staff shall report all health problems to the owner/manager/supervisor before commencing work or immediately if an illness occurs during a shift.
- Any food handling staff that is suffering from infected skin lesions such as skin sores, boils, acne, cuts, abrasions or allergies or discharges from the ear, nose or eyes shall report such matters to the owner/manager/supervisor and take all practical measures to prevent food being contaminated.
- All food handling staff who have any symptoms of gastro or fever type illnesses such as diarrhoea, upset stomach, sore throat or sinus infection, coughing or sneezing, vomiting or nausea are excluded from handling unpackaged foods or any other activity which may result in possible contamination of food or the premises or equipment or appliances.
- All such illnesses are recorded including details of staff name, type of symptoms experienced, date and the time the illness was first reported and the time when the food handler was excluded from handling unpackaged foods.
- Food handlers are only allowed to return to food handling duties when they provide a doctor's certificate stating that they are fit to return to food handling duties or 48 hours after the end of the symptoms
- The date and time of the return to work of the food handler is recorded in the sickness register and the medical certificate is filed appropriately.
- Any medication must be stored with the employee's personal belongings and well away from food handling areas.
- Any bandages worn on the hands shall be covered with a disposable glove.
- The owner/manager/supervisor shall notify the enforcement agency (Council) if an employee reports that he/she is suffering from specifically diagnosed diseases such as Hepatitis A, Norwalk disease, Typhoid fever, Shigellosis, Staphylococcal and Streptococcal diseases (except Staphylococcus aureus), Campylobacter enteritis, Amoebiasis, Giardiasis, Salmonellosis, Rotaviral enteritis, Taeniasis, Cholera and Yersiniosis.
Staff are also reminded of their personal Health and Hygiene responsibilities as outlined in Division 4 of Food Safety Standard 3.2.2, which can be accessed on www.foodstandards.gov.au
