Guides: Hospitality: Food Hygiene

Food Safety Guidelines

Follow Basic Food Safety This booklet was produced by Hospitality Institute of Australasia (HIA) and is to be used as resource material.

Food Safety Standard Resources Provides links to a number of resources relating to food safety standards.

Australian Institute of Food Safety At AIFS, we have a mission to reduce food-borne illness in Australia. To do this, we help food workers gain the food safety skills they need to protect their customers.
Food - Department of Health WA This information details food safety, legislation and guidelines relevant to the food industry.
Food Act 2008 Western Australian legislation outlining the Food Act 2008.
Food Safety Information Council Australia’s leading disseminator of consumer-targeted food safety information.
Food Standards - Australia & New Zealand They administer the Australia New Zealand Food Standards Code, which lists requirements for foods such as additives, food safety, labelling and GM foods.
HACCP (Hazard Analysis Critical Control Point) Australia HACCP is an internationally recognised system used to identify and manage risk. Its principles are used in food safety programs.
OzFoodNet A health network to enhance the surveillance of foodborne diseases in Australia.
Safework Australia - COVID-19 Print or Download Hospitality pack for an Employer, Worker or Small Business from this page.

Food Safety The simple fact is most food-borne illnesses can be avoided by applying common sense at every meal and snack break. This video illustrates how to shop for the freshest foods, store them wisely, and prepare them correctly.
HACCP in Action: Food Safety Case Studies The Hazard Analysis and Critical Control Points protocols evolved from a system developed in the 1960s and implemented by NASA.

Food Safety by Justin Healey This book is a comprehensive guide featuring food safety tips on handling, hygiene and contamination.
Publication Date: 2016
Make It Safe All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer.
Publication Date: 2010

Make It Safe! by CSIRO Provides comprehensive and practical guidance on how to control food safety hazards.
Call Number: 363.192 MAK
Publication Date: 2010
Food Safety Food safety is the concept that food will not cause harm to the consumer when prepared and/or eaten according to its intended use. In Australia we rely on food safety standards to protect us from food-borne illness and food poisoning caused by poor handling, contamination, storage and temperature issues
Call Number: 363.192 FOO
Publication Date: 2016