Search
Search results 11-20 of 47
Camping
Camping Preparing food for camps can be very challenging because facilities found in the home or commercial food premises are not generally available in camping areas. You need to properly plan things to make sure the food stays safe. The main considerations for keeping food safe in camps are: temperature control water supply handwashing facilities protecting food from contamination disposal of rubbish and waste water to prevent the contamination of food. Temperature control The use of potentially hazardous foods when camping should be kept to a minimum unless the food can be kept cold (5°C or colder). Harmful bacteria can grow in potentially hazardous foods and cause illness if large numbers of bacteria are present. For a list of potentially hazardous foods see our…
Published 1 October 2025
Specific gravities
Specific gravities Here we detail the specific gravities of a selection of beverages and other liquid foods. File Specific gravities (PDF 218 kb) Specific gravity and ingredients If you have a liquid ingredient, the specific gravity value is used to convert the volume of this liquid ingredient to a gram weight. The NPC does this automatically by multiplying the volume (in mL) by the specific gravity of the liquid ingredient. It needs to do this to calculate a nutrition information panel correctly. Specific gravity and the nutrition information panel…
Published 30 September 2025
Appendices
Appendices Appendix 1 - AHS_ADG classification structure, serve sizes and inclusions File Appendix 1 – AHS_ADG classification structure, serve sizes and inclusions Appendix 2 - Additional information regarding the development of the ADG classification system 10 Grain (cereal) foods The Grain (cereal) foods consist of two sub-groups: Wholegrains (or higher fibre) and Refined grains (or lower fibre…
Published 11 May 2016
Hepatitis A virus in food
Hepatitis A virus in food What is it? Hepatitis A virus (HAV) is a virus that can be found in the gut of people and some animals HAV can get into water and food from the faeces (poo) or blood of an infected person or animal, for example through poor hand washing or contact with sewerage What's the risk? HAV can cause an infection of the gut and liver called hepatitis A Hepatitis A infections are contagious. Anyone who has not been vaccinated or has not had the virus before can get hepatitis A The elderly and those with a weakened immune system are more likely to have severe symptoms People traveling to countries where sanitation is poor can be at increased risk of picking up HAV Foods with higher risk of contamination include shellfish (e.g…
Published 22 December 2020
Floods and food safety
Floods and food safety Floodwater can be contaminated with harmful microorganisms and poisons from sewage, animals, agricultural and industrial waste, and other substances that can cause illness. Any food, packaging, surfaces and cooking utensils that have come into contact with floodwater might be contaminated and unsafe. Water supplies might also be unsafe. There could also be a power outage with a flood, which could affect food refrigeration and cooking. Here are some tips to help you make sure your food will be safe to eat if there is a flood. Preparing at home If you know a flood could be coming and you are in an area that could be affected: Move food supplies and equipment to another area, away from the predicted flooding. Store food on shelves and in…
Published 2 October 2025
Hepatitis E virus in food
Hepatitis E virus in food What is it? Hepatitis E virus (HEV) is a virus that can be found in the gut of some animals and in people HEV can get into water and food from the faeces (poo) or body fluids of infected people or animals, for example from poor handwashing What's the risk? HEV can cause a hepatitis E infection of the gut and liver Anyone can get hepatitis E but vulnerable people, including pregnant women, the elderly, people with weak immune systems and people with liver disease are more likely to get seriously ill Pregnant women can also pass the virus to their unborn baby People traveling to countries where sanitation is poor may pick up HEV Foods at higher risk of contamination include pork, pig liver and raw or undercooked…
Published 22 December 2020
Food safety in an emergency
Food safety in an emergency There are a few things to remember before, during and after and emergency to keep your food safe Before Have a supply of long-life items including milk, bottled water and canned goods. Prepare eskies with ice bricks or gel packs to keep food cold if the power goes out. Keep a can opener handy. Don't forget about food for infants or pets. Store food somewhere above floodwater if there's a risk of flooding. Have a supply of drinking-quality water, detergent, bleach and alcohol-based hand sanitiser. During Keep food cold, clean and check the label. Keep the fridge door closed as much as possible. A fridge should keep food cold for around four hours - after that it can begin to spoil. Keep the freezer door…
Published 2 October 2025
Benzene in flavoured beverages
Benzene in flavoured beverages (April 2013) Benzene is a common industrial chemical used in manufacturing plastics and some types of rubbers, detergents, drugs, and pesticides. Natural sources of benzene include volcanoes and forest fires. It is also found in crude oil, petrol and cigarette smoke. Benzene may also be found in non-alcoholic beverages including soft drinks at very low levels. Why is benzene in some beverages? Benzene can form at very low levels in beverages that contain both ascorbic acid (vitamin C) and sodium benzoate. Ascorbic acid occurs naturally in fruit and juices and may also be added as an antioxidant, while sodium benzoate is added to prevent spoilage. Low levels of benzene can be formed due to chemical reactions of these substances. What is the beverage industry doing to reduce…
Published 24 June 2014
Shigella in food
Shigella in food What is it? Shigella is a type of bacteria that can be found in the gut of humans and other animals Shigella can get into food from the faeces (poo) of an infected person or animal, for example from poor hand washing or contact with sewerage or manure What's the risk? Shigella can cause a type of gastro called shigellosis Shigellosis is contagious Sometimes illness can cause seizures and longer-term problems such as arthritis Anyone can get shigellosis but it is more likely that very young children and the elderly could get seriously ill People with poor personal hygiene may be more likely to get shigellosis People traveling to countries with poor sanitation may be exposed to Shigella Even a small amount of Shigella can make someone…
Published 23 December 2020
Sugar
Sugar Sugars are carbohydrates that occur naturally in many foods but are also added as ingredients to foods. Like most carbohydrates they are used by the body for energy. Sugars can be derived from different sources. In Australia and New Zealand sugar for commercial use is mostly extracted from sugarcane. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The sugar most commonly used as table sugar is sucrose. This sugar is a disaccharide which is broken down in the body to fructose and glucose, so it can be used for energy. Is there a nutritional difference between the different types of sugars (e.g. white sugar, brown sugar, raw sugar)? There is very little difference between types of sugar you find in the supermarket (e.g. white,…
Published 28 August 2019