Food Auditing and Consultancy Services
Safe Food Australia provides food safety auditing, food safety training and consultancy services to a diverse range of food businesses. One of the outstanding benefits of working with our company is our auditors are also qualified trainers and have extensive practical experience in a variety of businesses.
About us
Safe Food Australia
Safe Food provides food safety audits, training and consultancy services to a diverse range of businesses including aged care homes, the healthcare industry, food wholesalers/manufactures, dairy farms, stock feed mills, commercial beekeepers and cold storage facilities.
We partner with our clients to support their continuous quality improvement and ensure food safety compliance. Our approach is based on being approachable and promoting understanding and education through clear and effective communication.
Our auditors have food industry experience and hold the required qualifications and accreditation through the regulatory bodies throughout Australia including: the NSW Food Authority, Department of Health QLD, Department of Health & Human Services VIC, Exemplar Global, Stock Feed Manufacturers Council of Australia, B-QUAL and B-TRACE.
We encourage our auditors to maintain industry currency by attending conferences and information sessions with regulatory bodies and food industry associations.
About us
Our Clients
Our Services
Regulatory Food Audits
Accreditation Of Food Safety Programs, Queensland
Feedsafe Audits
Internal Audits
Food Safety Consultation
Developing Food Safety Programs
Testimonials
What Are People Saying
Safe Food Australia has a diverse range of clients including around two hundred (200) aged care facilities, private hospitals, dairy farms, cold storage facilities, stock feed mills and a wide variety of manufacturers such as nut farms and processors, micro herb farms, food processors, specialist tea and coffee roasters.
Food Safety Information
Are you managing a business that is required to implement...
Standard 3.2.2A applies to most food sectors from 8th December 2023....
Food safety culture involves everyone within a food business, from...
The answer is no and these terms are often used...
Safe Food Australia works proactively with clients to assist with their ongoing quality improvements and food safety compliance.
Stay Up To Date
Since we are beginning the working week in an oyster growing paradise thought we could share some food safety tips when purchasing, storing and eating oysters.
Opened oysters should look fresh and smell of fresh sea
Opened oysters should be stored in the fridge below 5 degrees Celsius
Eat opened oysters within 24 hours of purchase
Don’t eat oysters that are dry, or sunken into the shell
Don’t eat oysters that have been out of the fridge for more than 2 hours 🦪
#merimbula #foodsafety #rawoysters
Since we are beginning the working week in an oyster growing paradise thought we could share some food safety tips when purchasing, storing and eating oysters.
Opened oysters should look fresh and smell of fresh sea
Opened oysters should be stored in the fridge below 5 degrees Celsius
Eat opened oysters within 24 hours of purchase
Don’t eat oysters that are dry, or sunken into the shell
Don’t eat oysters that have been out of the fridge for more than 2 hours 🦪
#merimbula #foodsafety #rawoysters
Vegetables and fruits in brine, oil or vinegar
Vegetables and fruits pack in oil, vinegar or brine, can provide a favourable environment for pathogens that don’t require oxygen to grow such as Clostridium botulinum. This bacteria can produce dangerous toxins if the food is not processed to reduce pH.
If you are preparing these types of products whether at home or to sell at markets, control measures should be taken to minimise the food safety risks:
• Fruit and vegetables should be acidified to a pH of 4.6 or below before covering with oil, vinegar, brine or water
• Jars, bottles, plastic pouches, must be suitable for use with the food and should be sterile or cleaned and sanitised before use
• Unless processed to be shelf stable (hot packed into hermetically sealed containers) products should be considered to be perishable and stored and distributed under refrigeration
• Shelf life should be validated
Vegetables and fruits in brine, oil or vinegar
Vegetables and fruits pack in oil, vinegar or brine, can provide a favourable environment for pathogens that don’t require oxygen to grow such as Clostridium botulinum. This bacteria can produce dangerous toxins if the food is not processed to reduce pH.
If you are preparing these types of products whether at home or to sell at markets, control measures should be taken to minimise the food safety risks:
• Fruit and vegetables should be acidified to a pH of 4.6 or below before covering with oil, vinegar, brine or water
• Jars, bottles, plastic pouches, must be suitable for use with the food and should be sterile or cleaned and sanitised before use
• Unless processed to be shelf stable (hot packed into hermetically sealed containers) products should be considered to be perishable and stored and distributed under refrigeration
• Shelf life should be validated
Safer food choices for people at risk.
https://www.safefoodaustralia.com.au/safer-food-choices-for-people-at-risk/
#foodsafetyprofessionals #foodsafetymatters #compliance #safefoodhandling #agedcare #agedcareaustralia
Safer food choices for people at risk.
https://www.safefoodaustralia.com.au/safer-food-choices-for-people-at-risk/
#foodsafetyprofessionals #foodsafetymatters #compliance #safefoodhandling #agedcare #agedcareaustralia
Are you aware of the requirements around hand washing facilities in a food business?
They should be easily accessible by food handlers
Only used for hand washing
Warm running water is required
Soap available to remove grease, dirt and pathogenic bacteria from hands
Single use towels should be provided for drying
and
The sink should be cleaned and sanitised on a regular basis
#safefoodaustralia #FoodSafetyFirst #FoodSafetyMatters #foodsafetytips
Are you aware of the requirements around hand washing facilities in a food business?
They should be easily accessible by food handlers
Only used for hand washing
Warm running water is required
Soap available to remove grease, dirt and pathogenic bacteria from hands
Single use towels should be provided for drying
and
The sink should be cleaned and sanitised on a regular basis
#safefoodaustralia #FoodSafetyFirst #FoodSafetyMatters #foodsafetytips
Keep up to date with the requirements of a food audit, rating of non-conformances and compliance requirements.
https://www.foodauthority.nsw.gov.au/sites/default/files/_Documents/industry/guidance_on_audits.pdf
#safefoodaustralia #foodsafetytips #FoodSafetyMatters
Keep up to date with the requirements of a food audit, rating of non-conformances and compliance requirements.
https://www.foodauthority.nsw.gov.au/sites/default/files/_Documents/industry/guidance_on_audits.pdf
#safefoodaustralia #foodsafetytips #FoodSafetyMatters
Managing food allergies and intolerances can be daunting process in a food business.
Follow this link to access up to date information in managing allergens and intolerances in your particular food business.
https://foodallergytraining.org.au/resources/
This site also contains FREE allergen training for your staff to access 👍
#safefoodaustralia #foodallergens #foodallergytraining #foodallergymatters
Managing food allergies and intolerances can be daunting process in a food business.
Follow this link to access up to date information in managing allergens and intolerances in your particular food business.
https://foodallergytraining.org.au/resources/
This site also contains FREE allergen training for your staff to access 👍
#safefoodaustralia #foodallergens #foodallergytraining #foodallergymatters
Is is a requirement to have a lid on a garbage bin in a food preparation area?
Garbage and recyclable matter needs to be enclosed wherever there is a risk of attracting or harbouring pests and animals. However, in food preparation area, lids on garbage containers are not necessary. Lids can cause inconvenience to staff handling food and can pose a risk of cross contamination if, for example, food handlers touch dirty lids and then touch food or food containers or utensils.
#safefoodaustralia #preventingcrosscontamination #foodsafetystandards #foodsafetytips
Is is a requirement to have a lid on a garbage bin in a food preparation area?
Garbage and recyclable matter needs to be enclosed wherever there is a risk of attracting or harbouring pests and animals. However, in food preparation area, lids on garbage containers are not necessary. Lids can cause inconvenience to staff handling food and can pose a risk of cross contamination if, for example, food handlers touch dirty lids and then touch food or food containers or utensils.
#safefoodaustralia #preventingcrosscontamination #foodsafetystandards #foodsafetytips
Are you required to appoint a Food Safety Supervisor in your food business?
Click on the following link to access the guideline to FSS requirements.
https://www.foodauthority.nsw.gov.au/sites/default/files/2023-07/FSS_Guidelines.pdf
#safefoodaustralia #foodsafetysupervisor #foodsafetytips #FoodSafetyMatters
Are you required to appoint a Food Safety Supervisor in your food business?
Click on the following link to access the guideline to FSS requirements.
https://www.foodauthority.nsw.gov.au/sites/default/files/2023-07/FSS_Guidelines.pdf
#safefoodaustralia #foodsafetysupervisor #foodsafetytips #FoodSafetyMatters
How are your cooling practices? Do you cook and cool food for later use?
Cooling practices must comply with the 2hr/4hr cooling rule to ensure that food poisoning bacteria do not have a chance to multiply to high numbers to make someone sick. Ensure you cool products in shallow containers, place in the fridge, cool room or freezer once the steam has dispersed, the larger the surface area the quicker it will cool.
#cooling#safefood#safefoodaustralia
#foodsafetymatters
How are your cooling practices? Do you cook and cool food for later use?
Cooling practices must comply with the 2hr/4hr cooling rule to ensure that food poisoning bacteria do not have a chance to multiply to high numbers to make someone sick. Ensure you cool products in shallow containers, place in the fridge, cool room or freezer once the steam has dispersed, the larger the surface area the quicker it will cool.
#cooling#safefood#safefoodaustralia
#foodsafetymatters
Understanding date marking on food
Food labels have date marks to inform us about their shelf life. The marks tell us how long food can be kept before it begins to deteriorate. All food with a shelf life of less than two (2) years must be date marked.
A use by date means the food must be eaten or thrown away by the date. After this date foods may be unsafe to eat even if they look fine because the nutrients in the food may become unstable or a build-up of bacteria may occur.
It is illegal to sell foods after a use by date. Common use by foods include milk, sliced ham and shaved meats, yoghurt, cream and dips.
A best before date means the food is still safe to eat after the date as long as it is not damaged, deteriorated or perished. A best before date simply indicates that the food may lose some of its quality after this date.
Foods can be legally sold after a best before date as long as they are not damaged, deteriorated or perished. Common best before foods include canned food, cereals, biscuits, sauces, sugar and flour.
#usebydate #bestbeforedate #checkyourlabels
Understanding date marking on food
Food labels have date marks to inform us about their shelf life. The marks tell us how long food can be kept before it begins to deteriorate. All food with a shelf life of less than two (2) years must be date marked.
A use by date means the food must be eaten or thrown away by the date. After this date foods may be unsafe to eat even if they look fine because the nutrients in the food may become unstable or a build-up of bacteria may occur.
It is illegal to sell foods after a use by date. Common use by foods include milk, sliced ham and shaved meats, yoghurt, cream and dips.
A best before date means the food is still safe to eat after the date as long as it is not damaged, deteriorated or perished. A best before date simply indicates that the food may lose some of its quality after this date.
Foods can be legally sold after a best before date as long as they are not damaged, deteriorated or perished. Common best before foods include canned food, cereals, biscuits, sauces, sugar and flour.
#usebydate #bestbeforedate #checkyourlabels
Food handlers - skills and knowledge.
All food businesses must ensure that their staff undertaking or supervising food handling activities have: skills in food safety and hygiene and knowledge of food safety and hygiene in line with their work activities.
For example the skills and knowledge of a chef will be different from those of a wait person or kitchenhand.
How do you ensure your staff are trained to the level required?
Training can be obtained through; In-house training, providing detailed handouts, having standard operating procedures in place, ensuring that staff are aware of them and where they can be accessed, attendance at food safety training courses, completion of online training courses or hiring a training consultant to conduct training at your business.
Whatever training method you use, ensure that you retain the training information for each staff member and observe staff work practices to ensure they are demonstrating their skills and knowledge.
#stafftraining #skillsandknowledge #foodsafety #foodsafetytips #foodsafetyfirst #foodsafetymatters #foodsafetyofficer #foodsafetytraining
Food handlers - skills and knowledge.
All food businesses must ensure that their staff undertaking or supervising food handling activities have: skills in food safety and hygiene and knowledge of food safety and hygiene in line with their work activities.
For example the skills and knowledge of a chef will be different from those of a wait person or kitchenhand.
How do you ensure your staff are trained to the level required?
Training can be obtained through; In-house training, providing detailed handouts, having standard operating procedures in place, ensuring that staff are aware of them and where they can be accessed, attendance at food safety training courses, completion of online training courses or hiring a training consultant to conduct training at your business.
Whatever training method you use, ensure that you retain the training information for each staff member and observe staff work practices to ensure they are demonstrating their skills and knowledge.
#stafftraining #skillsandknowledge #foodsafety #foodsafetytips #foodsafetyfirst #foodsafetymatters #foodsafetyofficer #foodsafetytraining
Cleaning, how important is it?
Cleaning in a food business is very important but more and more issues are being raised by regulatory bodies and auditors in regards to inefficient cleaning practices.
Cleaning is conducted to minimise the chance of food becoming contaminated and to discourage pests from entering the business.
A number of food businesses are doing it tough at the moment, staff are hard to find and experienced staff are even harder to find. Make sure you train your staff how to clean effectively.
Food businesses must maintain all fixtures, fittings and equipment to a standard of cleanliness where there is no accumulation of: food waste, dirt, grease or other visible matter. Don`t forget corners and crevices, dismantle equipment especially items such as blenders and robot coupes.
Good cleaning practices will not only protect the food , it demonstrates to the customers and staff that you understand the requirements of running a food business.
#cleaningandsanitation #morecustomers #busybusiness #australianfood #compliance #hospitalitytraining
Cleaning, how important is it?
Cleaning in a food business is very important but more and more issues are being raised by regulatory bodies and auditors in regards to inefficient cleaning practices.
Cleaning is conducted to minimise the chance of food becoming contaminated and to discourage pests from entering the business.
A number of food businesses are doing it tough at the moment, staff are hard to find and experienced staff are even harder to find. Make sure you train your staff how to clean effectively.
Food businesses must maintain all fixtures, fittings and equipment to a standard of cleanliness where there is no accumulation of: food waste, dirt, grease or other visible matter. Don`t forget corners and crevices, dismantle equipment especially items such as blenders and robot coupes.
Good cleaning practices will not only protect the food , it demonstrates to the customers and staff that you understand the requirements of running a food business.
#cleaningandsanitation #morecustomers #busybusiness #australianfood #compliance #hospitalitytraining
Our Services At A Glance
Food Safety Auditing
Food Safety Training
Regulatory Audits
