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Information for charities and community organisations
Information for charities and community organisations On this page
Fundraising Charities and community organisations play an important role in our community, and fundraising events are a major contribution to the work of the community. But no one wants people to get sick from the food they eat at these events. In Australia, the food laws place many responsibilities on the proprietor of a food business. These include requirements for handling, storing, processing, transporting and displaying food, as well as the equipment and premises you use. If you are the organiser of an event or an official of a charity or…Published 1 October 2025
Checklist for events held by charities and community organisations
Checklist for events held by charities and community organisations If you are organising an event, you need to make sure the food provided is safe and suitable and that your charity or community organisation complies with food safety requirements. Below is a checklist of questions to help you meet the food safety standards for your event. Have you:
- notified your enforcement agency about the event and checked requirements with them?
- checked that premises and temporary stalls are clean and appropriate for the activities?
- provided the supervisor or food handlers with information on safely preparing, transporting and displaying food, and their health and hygiene responsibilities?
- checked that hand washing and toilet facilities are available at the site? …
Published 1 October 2025
Notifying your food regulatory agency
Notifying your food regulatory agency It is important that all businesses that make or sell food are known to food regulatory agencies so that these agencies can ensure that food businesses are handling food safely. The food safety standards require all food businesses to provide the following information to the appropriate regulatory agency before any food handling begins:
- contact details for the business, including the name of the business and the name and address of the proprietor;
- the nature of the business; and
- the location of all food premises that are within the jurisdiction of the regulatory agency.
Published 1 October 2025
Preparing and cooking food
Preparing and cooking food In addition to this information, all people involved in the preparation and cooking of food need to read health and hygiene for food handlers. It is particularly important that you do not prepare or cook food if you are ill with diarrhoea and/or vomiting. Buying food When you buy potentially hazardous food, place it in insulated bags or boxes for transporting to the preparation place if it is not close to your shops. Place your potentially hazardous food in a refrigerator or freezer as soon as possible. See our…
Published 1 October 2025
Miss Chow's - Various Sauce Products
Miss Chow's - Various Sauce Products
- Miss Chow's Chilli Oil 240ml – Best Before: All up to and including 07/08/2027
- Miss Chow's Signature Laksa Paste 240ml – Best Before: All up to and including 08/01/2026
- Miss Chow's Signature Malaysian Curry Paste 240ml – Best Before: All up to and including 10/01/2026
- Miss Chow's Ready to Eat Sambal Chilli 240ml – Best Before: All up to and including 09/01/2026
- Miss Chow's Special Dumpling Sauce 240ml – Best Before: All up to and including 22/07/2027
Published 1 October 2025
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.
Published 1 October 2025
Health and hygiene for food handlers
Health and hygiene for food handlers If you're a food handler, making sure you don't contaminate food through illness or unclean habits is very important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, as a food handler you need to do whatever you can to make sure you do not make food unsafe or unsuitable. Be clean and careful
- wash and dry your hands thoroughly
- stop hair, clothes, jewellery or phone touching food or surfaces (e.g. tie hair back, remove loose jewellery, cover open sores)
- don't touch ready-to-eat food with your bare hands - use tongs or gloves
- wear clean clothing and aprons
- do not eat, spit, smoke,…
Published 1 October 2025
Sausage sizzles and barbecues
Sausage sizzles and barbecues Sausage sizzles and barbecues are a popular way to raise money for charities and community organisations. They are often held outdoors to take advantage of Australia's good weather and open spaces. Provided you take some simple food safety precautions and sell freshly cooked food straight from the barbecue, the food should be safe. Preparing and cooking food safely Take the following precautions at sausage sizzles and barbecues to ensure that food is safe.
- Finish preparing raw meat before leaving for the site such as slicing, marinating or skewering.
- Pack raw meat into insulated boxes with ice bricks for transportation.
- Handle food with tongs or other equipment. Use separate equipment to handle raw and cooked meats. Hands should not be…
Published 1 October 2025
Transporting food
Transporting food When you are transporting food, you need to consider two main food safety issues: keeping the food protected from contamination and, if the food is potentially hazardous, keeping it cold (5°C or colder) or hot (60°C or hotter). Protecting food from contamination It is important to protect food from contamination by keeping it covered at all times. You can achieve this by using containers with lids or by applying plastic film over containers. Materials used to cover food should be suitable for food contact, to ensure that they do not contain any chemicals that could leach into the food. Aluminium foil, plastic film and clean paper may be used, and food should be completely covered. Packaged products should not need additional covering. Previously used materials and newspaper may…
Published 1 October 2025
Canned foods: purchasing and storing
Canned foods: purchasing and storing The airtight sealing of foods in containers in association with heat and/or chemical treatments is a very effective method of preserving food. Foods such as fruit, vegetables, meat, fish, or a combination of these foods (e.g. meat and vegetable condensed soup, sauces and fruit salad) can be stored safely in airtight sealed containers. How are canned foods made commercially? Canned foods are washed, prepared and filled into metal containers along with a canning fluid (e.g. water, salted water or fruit juice). The food is heat treated to produce a commercially sterile shelf-stable product with an air-tight (vacuum) seal. Heat treatment kills organisms that may spoil the food or cause food-borne illnesses. Contents remain commercially sterile until…
Published 2 October 2025