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Food safety for food businesses
Food safety for food businesses On this page
Food safety standards There are seven food safety standards in the Food Standards Code legislation…Published 30 September 2025
Foods in the NPC
Foods in the NPC Here you'll find information about the foods that are in the Nutrition Panel Calculator (NPC) database and how we've identified, named and described them. On this page
- The NPC database
- Multi-ingredient foods
- Omitted foods
- Additional foods and ingredients
- Identifying, naming and describing foods in the NPC database
Published 30 September 2025
Frequently asked questions (NPC)
Frequently asked questions (NPC) Here you'll find frequently asked questions about the Nutrition Panel Calculator (NPC) and how to create Nutrition Information Panels (NIP). On this page
- What are the requirements for an NIP?
- What do I do if I can't find my ingredient in the NPC database?
- Where can I find information on the foods in the NPC database?
- Where can I find information on the nutrients reported in the NPC?
- Who should I contact?
Published 30 September 2025
Calculations in the NPC
Calculations in the NPC We describe how the Nutrition Panel Calculator (NPC) works out Nutrition Information Panels (NIP) with three steps:
- Step 1 - Create recipe by adding ingredients and amounts
- Step 2 - Enter recipe weights
- Step 3 - Generate Nutrition Information Panel
Published 30 September 2025
NPC database files
NPC database files The NPC database 2011 files contain nutrient data for 2,520 foods and ingredients for energy and the 6 mandatory nutrients. The database files are provided in Microsof Excel format for people who wish to import the food and nutrient information directly into their own software. The NPC database comprises two core files as follows:
- Food file (XLS 653KB)– contains background information relating to each food such as the food description
- …
Published 30 September 2025
'How to' videos for the Nutrition Panel Calculator (NPC)
'How to' videos for the Nutrition Panel Calculator (NPC) Quick start guide This video provides an introduction to the NPC, helping users navigate the NPC tool to generate nutrition information panels for food products. Custom ingredient guide This video offers a step-by-step guide to create custom ingredients for a nutrition information panel using the Nutrition Panel Calculator…
Published 30 September 2025
Limits for Listeria monocytogenes in ready-to-eat foods
Limits for Listeria monocytogenes in ready-to-eat foods There are mandatory limits for Listeria monocytogenes in ready-to-eat (RTE) foods. These limits are set out in Standard 1.6.1 and Schedule 27 of the Code. The limits apply based on whether growth of L. monocytogenes will or will not occur in the RTE food:
- for RTE foods in which growth of L. monocytogenes will not occur, the limit is less than 100cfu/g.
- for RTE foods in which growth of L. monocytogenes will occur, L. monocytogenes must be undetectable in 25g. …
Published 30 September 2025
Shaping food safety culture
Shaping food safety culture Achieving a strong food safety culture takes effective leadership and commitment, and contributions and support from everyone in your business. This document outlines some simple practices you can put in place to develop, shape and strengthen your business's food safety culture. Keys areas you may choose to improve are:
- leadership − creating a vision on food safety and 'walking the talk' to inspire your team
- workplace environment − effective two-way communication and a supportive environment where staff feel confident to contribute
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staff knowledge − more than training: applying their knowledge on the job to result in the right behaviour, every…
Published 30 September 2025
Cooling and reheating food
Cooling and reheating food When cooling or reheating food, it's important to do it right to keep it safe from harmful microorganisms and toxins that can cause food poisoning. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must make sure potentially hazardous food (like egg or meat dishes) is cooled or reheated quickly so harmful microorganisms don't get a chance to grow to unsafe levels. If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to substantiate your food safety controls for cooling food, under Standard 3.2.2A - Food Safety…
Published 30 September 2025
Displaying food
Displaying food If you're a food business that displays food, it's important to protect it from contamination and keep it at the right temperature so it stays safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to make sure they display food in a safe and suitable way. If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to substantiate your food safety controls for displaying food, under Standard 3.2.2A - Food Safety Management Tools. Reduce the risk
- make sure potentially hazardous food is displayed at a safe temperature…
Published 30 September 2025