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Scientific understanding of which foods present the highest risk of causing illness and under what circumstances is constantly evolving.
The NSW Food Authority's scientists:
- collect and review information from scientific literature
- assess modern food processing techniques
- sometimes conduct lab tests on specific foods under a variety of conditions.
Studies and guides available currently include:
- Environmental swabbing
- Hygiene failures in food service
- Phytoplankton and Biotoxin
- Pickles, sauces and salsas: guidelines for acid-preserved foods
- Pine nuts and pine mouth
- Potentially hazardous foods
- Shelf life testing and 'use-by' dates
- Sous vide: a guide for restaurants
- Toxoplasma and Cryptosporidium in the food supply
Risk assessment framework
The Food Authority uses a risk-based model to guide its regulatory and policy work.
The type and amount of food safety and labelling requirements imposed are matched to the level of risk assessed for each type of business, production process and food.
Assessments of risk are based on available evidence.
See:
- risk assessment policy and processes
- framework for classifying businesses: priority classification system