新州食品管理局（NSW Food Authority）作為一個政府部門，負責確保州內出售的食品安全、貼標合規，且讓消費者能夠在充分知情的前提下選擇食品。
About NSW Food Authority
The NSW Food Authority is a government agency that works to ensure food sold in the State is safe and correctly labelled and that consumers are able to make informed choices about the food they eat.
Food safety standards are stricter than in many other countries, so it’s important you are aware of the requirements if you run a food business.
向公眾出售食物的餐飲零售商家有責任為消費者提供安全的食品。新州有約 40,000 個餐飲零售商家，包括麵包店、燒烤館、小吃店、咖啡館、小餐館、餐飲承辦商、熟食店、健康食品店、家庭食坊、餐飲亭、持照俱樂部、集市、高檔餐廳、流動攤點與路邊攤以及外賣店等。
按照《2010 年食品監管條例》（Food Regulation 2010）和《食品安全標準》（Food Safety Standard）第3.2.2條關於“食品安全措施與一般規定”（Safety Practices and General Requirements）的要求，基本上所有零售商家都需將營業詳情上報食品安全監管部門（地方市議會或新州食品管理局）。
食品管理局還聯合地方市議會推出了一項 Scores on Doors 計劃，向大眾宣傳食品安全標準。
地方市議會負責檢查並監督餐飲零售場所的食品安全狀況，確保商家遵守相關規定和《食品標準法》（Food Standards Code）。
Retail food businesses (cafes, restaurants, takeaways)
Retail food businesses that sell food to the public are responsible for providing safe food to consumers. NSW has around 40,000 retail food businesses including bakeries, B&Bs, bistros, cafes, canteens, caterers, delicatessens, health food shops, home businesses, kiosks, licensed clubs, markets, restaurants, mobile and street vendors, and takeaways.
Almost all retail businesses need to notify their business details to food safety authorities (local council or NSW Food Authority) to comply with the Food Regulation 2010 and Food Safety Standard 3.2.2, Food Safety Practices and General requirements.
Most retail businesses must have a designated Food Safety Supervisor, who is trained to recognise and prevent risks associated with food handling in a retail food business.
The Authority also runs a Scores on Doors program in conjunction with local councils to promote food safety standards to the public.
Local councils undertake inspections and monitoring of food safety in retail premises to check they are following regulations and the Food Standards Code.
Retail food businesses do not need to hold a licence with the NSW Food Authority.
特派監查員負責監督個人和組織履行各自的食品安全義務並達到相關要求， 並依據《2003 年食品法》（Food Act 2003）和《2010 年食品監管條例》對食品的銷售和生產展開執法工作。市議會和食品管理局的專員在檢查營業場所時擁有特殊權力。
I run a retail food business and I want information on:
Authorised officers (council inspectors and NSW Food Authority officers)
Authorised officers are responsible for ensuring that all persons and organisations meet their food safety obligations and requirements. They enforce the Food Act 2003 and the Food Regulation 2010 relating to the sale and production of food. The council and Food Authority officers have specific powers when inspecting your business.
Officers can visit premises and property at random or as part of a specific targeted program. They may investigate complaints about labelling and food production or conduct an audit or inspection without prior warning.
You can download the authorised officers fact sheet.
Food safety for caterers
Caterers need to meet the same food safety requirements as other retail food businesses. Caterers need to take special care in the preparation and handling of food, as well as transport and storage. Food poisoning outbreaks can occur when caterers don’t handle, cook or store food properly. Facilities that are ill-equipped or unsuitable for the food being prepared is a common catering problem that often leads to food poisoning.
You can download the food safety for caterers fact sheet.
Cleaning and sanitising my business
Food premises, including fixtures, fittings and equipment must be maintained in a clean condition and all food contact surfaces be sanitised. Cleaning and sanitising are two separate and important issues. They help prevent the growth and spread of organisms that cause food poisoning and help reduce the activity of pests.
A food business must also ensure that eating and drinking utensils, and food contact surfaces of equipment, are clean and sanitised. Garbage and recycled matter needs to be stored in appropriate containers.
You can download the cleaning and sanitising my business fact sheet
Country of origin labelling
Country of origin labelling describes the country or countries where food was grown, manufactured or packaged. It applies to packaged food, and some non-processed foods for sale such as fish (including fish mixed with other ingredients), meat (pork, beef, veal, lamb, hogget, mutton & chicken), as well as fruit and vegetables. It is not required for food sold for immediate consumption by restaurants, canteens or caterers.
You can download the country of origin labelling fact sheet
Handwashing in food businesses
Correctly washing your hands is an important step you can take to minimise the risk of foodborne illness in your food business.
Thorough hand washing physically removes dirt, food waste, grease and harmful bacteria and viruses from your hands and is also a requirement for all food businesses.
You can download the handwashing in food businesses fact sheet.
各市議會對包括餐廳、外賣店和咖啡館在內的餐飲商家進行檢查時會用到《餐飲場所評估報告》（Food Premises Assessment Report）。其中概述了《食品標準法》的法律規定，以供商家在參考相關要求的基礎上為今後的市議會檢查做好準備。市議會工作人員將在檢查時評估以下內容：
- 一般項：商家是否委任一名經過培訓的食品安全監督員（FFS）、營業場所是否持有 FFS 證書，食品加工者是否具備相應的技能和知識來安全地加工食物
新州食品管理局的 FFS 計劃通過加強食品加工者的技能和知識，致力於減少本州酒店業和零售餐飲業食物致病情況的發生。食品安全監督員執行的相關要求適用於加工、出售（製備與供應）以下各類食物的餐飲零售商家：
Scores on Doors計劃
食品管理局攜手地方市議會推行的Scores on Doors計劃主要用於公示各個餐飲場所在定期檢查中的得分情況， 借此讓大眾瞭解各商家是否達到新州的衛生和食品安全標準。
新州食品管理局監管的餐飲業商家約有 15,000 個，都需持有新州食品管理局的執照方可在本州營業。經營內容包括：
- 肉類 – 加工或處理畜肉或禽肉的商家（例如肉販）
- 乳製品 - 生產、加工、經銷乳製品的商家
- 海鮮 - 加工海鮮和甲殼類水產的商家（零售除外）
- 植物產品 - 出售重點監督植物產品的商家，例如芽類菜、油浸菜和未殺菌果汁等
- 易感人群 - 向醫院患者和老年護理機構住戶提供餐飲服務的商家
- 雞蛋 – 生產、挑選、加工、儲存雞蛋的商家，生產商包括小農場；以及
- 運輸 – 運輸上述任何食物的商家。
Health and hygiene requirements
Under the Food Standards Code, a food handler must take all reasonable measures not to handle food or food surfaces in a way that is likely to compromise the safety and suitability of food.
Food handlers also have specific responsibilities relating to health and hygiene.
The Authority has prepared some information to help businesses manage their health and hygiene. You can download the health and hygiene for food handlers.
Food Premises Assessment Report (Council inspection checklist)
The Food Premises Assessment Report is used by councils when inspecting food businesses, including restaurants, takeaways and cafes. It summarises the legal requirements of the Food Standards Code and businesses can use it to prepare for their next council inspection. The council officer will assess the following as part of the inspection:
- general items: that you appointed a trained Food Safety Supervisor (FSS), have an FSS certificate on the premises, and that food handlers have skills and knowledge to handle food safely
- food handling controls: storage, display and transport, processing, the risk of cross-contamination
- cleaning and sanitising, hand washing and proximity of facilities
- food temperature control
- pest control
- premises design and construction: issues such as water supply, disposal, adequate and safe garbage facilities and lighting; and
- food labelling: accurate and sufficient.
You can download the Food Premises Assessment Report.
Food Safety Supervisor
Certain food businesses in the NSW hospitality and retail food service sector are required to have at least one trained Food Safety Supervisor (FSS).
The NSW Food Authority’s FSS program was established to help reduce foodborne illness in the hospitality and retail food service sectors in NSW by improving food handler skills and knowledge.
The Food Safety Supervisor requirement applies to retail businesses who process and sell food (prepare & serve) that is:
- ready-to-eat, and
- potentially hazardous (i.e. needs temperature control) and
- NOT sold and served in the supplier's original package.
You can download the Food Safety Supervisor guide for businesses.
Pest control in food businesses
Pest control is an important food safety measure in food businesses. Common pests such as rats, mice and cockroaches can carry bacteria and viruses that can contaminate food and food contact surfaces.
All food businesses must take all practicable measures to prevent pests entering the food premises, and eradicate and prevent the harbourage of pests on the food premises.
You can download the pest control in food businesses fact sheet.
Raw egg – safe use
Foods that contain raw or lightly-cooked egg are often used in restaurants, cafes, bakeries, catering and manufacturing food businesses and need extra care, as they can cause food poisoning if not handled correctly. Large outbreaks have been associated with foods made from raw eggs.
Businesses should try to use alternatives to raw eggs in foods which are not cooked. Alternatives include commercially produced dressings and sauces, or pasteurised egg products.
If businesses continue to use raw egg foods, special attention must be given to the safe preparation of these products. Egg dressings and sauces made with pasteurised egg pulp are safer than those made from raw eggs. Pasteurisation destroys disease-causing organisms such as Salmonella.
You can download a fact sheet to assist food businesses in the use of raw egg.
Scores on Doors
The Authority runs the Scores on Doors program in conjunction with local councils that displays the results of food premises regular inspections. It makes the public aware of how well your business is complying with NSW hygiene and food safety requirements.
For information on
- Joining Scores on Doors
- How to get a higher rating?
Other food businesses
NSW Food Authority regulates around 15,000 businesses in the food industry that need to hold a NSW Food Authority licence in order to operate in NSW. These businesses include:
- meat - businesses that handle or process meat or poultry (such as butchers)
- dairy - dairy producers, factories and vendors
- seafood - businesses that handle seafood and shellfish (except retail)
- plant products - high-priority plant product businesses such as seed sprouts, vegetables in oil and unpasteurised juices
- vulnerable persons - food service to vulnerable persons in hospitals and aged care facilities
- egg – producers (including small farms), graders, processes and storage facilities; and
- transporters – businesses that transport any of the foods above.
I run a butcher / meat business and I want
Information on using sulphur dioxide
The Authority has prepared a guide to when sulphur dioxide (SO2) can be used and when it must not be used, especially in raw and processed meats. The Food Standards Code does not allow the use of sulphur dioxide, and sodium and potassium sulphites in raw meat, poultry and game and businesses may be fined for using it.
You can download the fact sheet on sulphur dioxide.
Retail meat food safety program
Retail meat businesses must develop and implement a documented food safety program. The Authority has developed a template retail meat food safety program to assist businesses, which you can download.
肉類零售日誌包括可用一年的監控表和食品安全計劃，免費下載，在食品管理局購買影印版每套 47.95 元，含商品服務稅和郵資。歡迎致電1300 552 406訂購。相關日誌旨在幫助商家達到新州針對肉類營業場所的建築結構和衛生條件的標準。
Retail meat diary
Retail meat diaries, including a year’s worth of monitoring forms and a food safety program to follow are available for free download hard copy purchase from the Authority for $47.95 including GST and postage. Contact the helpline on 1300 552 406 to order. The diaries are designed to assist business meet the requirements of NSW standard for construction and hygienic operation of meat premises.
Protecting food from contamination
It is a requirement that a food business, when receiving, storing, processing and displaying food, takes all practicable steps to protect food from the likelihood of contamination.
Contamination of food from objects, people, pests or chemicals can cause serious illness. Food businesses, by law, must take precautions to avoid causing harm to people who eat their food.
The Authority has prepared some information to assist businesses in how to protect food from contamination. You can download the protecting food from contamination fact sheet.
I run a seafood business
Guidelines for seafood retailers
Seafood retailers need to meet the same requirements as cafes, restaurants and retail outlets.
The Authority has prepared some guidelines to assist seafood retail businesses meet these requirements. It addresses food safety issues and labelling requirements encountered by seafood retailers. It also addresses other requirements such as notification, product substitution, disposal, temporary events and charity fish auctions.
You can download the guidelines for seafood retailers fact sheet.
Labelling requirements for unpackaged seafood
Under the Food Standards Code any unpackaged seafood—raw or cooked—displayed for retail sale must include a label indicating the country where the seafood was harvested, processed or manufactured.
Under the Food Act 2003, it is an offence to describe food incorrectly. This includes calling one type of seafood another (seafood substitution).
You can download the labelling requirements for unpackaged seafood fact sheet.
Seafood substitution is when one species of fish, crustacean or shellfish is deliberately or unintentionally sold as another species. Describing food incorrectly is an offence under the NSW Food Act 2003.
The Authority has prepared some information on seafood substitution. You can download the seafood substitution fact sheet.
Consumer food safety information
The Authority provides information to consumers on keeping food safe at home, as well as allergies, what to eat during pregnancy and other food safety issues.
I want information on
Allergy and intolerance
Food allergies and food intolerances can be unpleasant, complicate life and in the worst cases, are fatal. However having a food allergy or intolerance doesn’t have to ruin your life! Food allergies and intolerances can be managed.
The Authority has prepared some information on the possible causes of food allergies, anaphylaxis, the difference between allergies and food intolerance, food labelling for allergies, useful contacts.
You can download the food allergy and intolerance brochure.
Key food safety tips
Food can potentially be dangerous if not handled and prepared correctly. Key food safety tips to avoid food poisoning are keep it cold, keep it hot, keep it clean and check the label.
The Authority has prepared some key tips to help consumers keep food safe. You can visit the webpage.
Healthy eating during pregnancy
The best way to meet you and your baby’s nutritional needs is to eat a wide variety of nutritious foods and be as healthy as possible as early as possible.
When you're pregnant, hormonal changes in your body lower your immune system which can make it harder to fight off illness and infections. Preventing foodborne illness and protecting yourself from other food risks during pregnancy is extremely important.
You can download the food safety during pregnancy brochure.
Scores on Doors 計劃
Scores on Doors是一項衛生評分計劃，可方便您在充分知情的前提下選擇餐飲場所。
Scores on Doors
Scores on Doors is a hygiene rating program that enables you to make an informed choice about where to eat.
Scores show the result of the last hygiene and food safety inspection at local restaurants, takeaway shops & cafés.
Look for the star rating when you eat out. Download the consumer guideline or visit the webpage.
Recreational harvest of shellfish
Many people enjoy recreational catching or collecting shellfish or bivalve molluscs such as mussels, oysters, pipis, and cockles; crustacea such as yabbies, prawns and crayfish; and finfish.
The Authority has outlined the important tips to follow to be able to enjoy your harvest and avoid causing illness if you eat the shellfish. You can download the recreational harvest of shellfish factsheet or visit the webpage.