Food Safety

Food Standards Australia New Zealand (FSANZ) current advice is there is no evidence that food is implicated in the transmission of COVID-19. The virus causes a respiratory illness that is primarily spread by direct person-to-person contact.

Any person who is unwell should not be involved in food handling. If any symptoms such as high temperature, sore throat, fatigue and cough are present seek medical advice and stay at home. Any member of staff who displays symptoms must notify their supervisor.

The most effective ways of minimizing the spread of the illness in the community are to practice good personal hygiene and to maintain social distancing.

FSANZ advises food businesses that normal food safety and hygiene practices particularly washing and sanitising along with regular and thorough hand washing are sufficient to minimize transmission of the virus. Standard food safety precautions such as preventing cross-contamination between raw and cooked foods, adequately covering or enclosing foods and adequate temperature control, should be maintained to prevent a risk of foodborne illness.

Community Groups and Charities

Charitable and community groups that give away food are exempt from a number of requirements under the Food Act (for example, food business notification) however they are still required to ensure that the food is safe and suitable by conforming with good food hygiene and food safety practices. 

Re-usable Containers and Coffee Cups

Food businesses can accept reusable containers and coffee cups as long as they are clean and of food-grade quality. Along with taking the required steps to clean and sanitise more regularly, minimising the handling of reusable items through a contactless system is also reasonable. To find out more on contactless ways to accommodate reusable cups and containers, please view our Contactless Cafes Factsheet (pdf).

It remains at the business’ discretion whether to accept re-usable containers or coffee cups however, items that are not in a clean condition or not in a good state of repair should be refused.

Food safety supervisors

Most retail food businesses in NSW are required to train and appoint a food safety supervisor (FSS) to the premises. Once appointed the FSS certificate is to be kept on the food premises. Food Safety Supervisors must be trained by a registered training organisation.

• Visit NSW Food Authority website for more information
• Food Safety Supervisor Requirements

Food handler hygiene requirements

Food Businesses and food handlers have certain obligations imposed on them under the hygiene provisions of the Australian Food Standards Code, Chapter 3.

• Visit the NSW Food Authority website for more information

Food Delivery and Temperature Control 

If your food business is preparing potentially hazardous food (such as meats, seafood, prepared salads, cooked rice and pasta, dairy, eggs) to be delivered to your customers it is important to comply with the temperature control requirements under the Food Standards Code.

Foods requiring temperature control are to be either: stored at a temperature of 5⁰C or less; a temperature of 60⁰C or more, OR another temperature IF your business has adequate procedures in place to demonstrate that the foods will remain safe and suitable for the time it remains at another temperature.
Foods prepared and sold as takeaway and that are promptly delivered for immediate consumption are not covered under this requirement as there is not sufficient time to allow bacterial growth in food.

Pre-made Packaged Meals and Food Labelling

Food businesses that prepare take-home meals must ensure they are labelled appropriately in accordance with the Food Standards Code. This ensures that you provide important information to your customers including a declaration of foods that may cause an allergic reaction in some individuals. Takeaway meals that are prepared to order and are to be consumed immediately are exempt from the labelling requirements, however, some information must be available on request – such as ingredients and potential allergens.

Resources

For food labelling requirements visit:

• Guide books from FoodStandards.gov.au
• Labels and the law FoodAuthority.nsw.gov.au

For COVID-19 and food safety updates visit:

• Food safety updates from Foodstandards.gov.au
• Food safety update from FoodAuthority.nsw.gov.au

For further information you can also contact Council’s Public and Environmental Health Team on 1300 864 444.