COVID 19 Food Business Training LEARNER HANDBOOK V1 1

COVID-19 Food Business Training (Release 1) | Learner Handbook
LEARNER HANDBOOK
COVID-19
Food Business Training

(Release 1)
©Access All Areas Training Provider 52312 | COVID-19 FBT | Learner Handbook | V1.1
Contents
About Access All Areas Training ..................................................................................................... 1
Application ..................................................................................................................................... 2
National COVID-19 food information and training course ............................................................. 2
Introduction ................................................................................................................................... 3
More Information........................................................................................................................... 5
What is Coronavirus? ..................................................................................................................... 6
Food safety aspects of COVID-19 ................................................................................................... 7
Can the virus be transmitted through food? ................................................................................. 8
Is meat safe? .................................................................................................................................. 8
General food safety advice for food handlers................................................................................ 9
Is soap and water enough for hand washing? ............................................................................. 10
How can I properly clean and sanitise my equipment and facilities? .......................................... 10
Precautionary approaches ........................................................................................................... 11
What if someone on my business premises is unwell?................................................................ 12
Advice for food businesses........................................................................................................... 13
Restaurants and takeaways ......................................................................................................... 14
Choosing a takeaway outlet ......................................................................................................... 15
After purchase .............................................................................................................................. 16
Reusable containers ..................................................................................................................... 16
Will there be changes to food safety inspections/audits? ........................................................... 17
Changes to planning rules for food trucks and ‘dark kitchens’ .................................................... 19
FSS training & other requirements .............................................................................................. 20
Where can I find more information? ........................................................................................... 21
Useful Signage .............................................................................................................................. 22
About Access All Areas Training

Access All Areas Training is a Registered Training Organisation delivering nationally
accredited training for all areas of employment across all areas of industry.
Specialising in industry mandated training, management of Access All Areas Training have
collectively over 20 years’ experience in this field.
Access All Areas Training is registered for delivery in all states and territories of Australia
with primary focus as leaders in online training.
Trainers are also available to conduct classroom courses at our venue or corporate client
premises for groups of staff at any location. Enquire about an individually tailored training
program for your organisation!
Access All Areas Training is committed to developing training in consultation with the
relevant state or territory authorities and customising training that is appropriate to each.
© Access All Areas Training Provider | COVID-19 FBT | Learner Handbook | V1.1 1
Application
If you are a server or seller of food in Australia, you are on the correct website for receiving
the official information from the NSW Food Authority, FSANZ and Health NSW.
All food businesses in Australia have a legal obligation to report ill health to their supervisor
at their earliest convenience and apply safe personal hygiene and sanitation practices in
their existing business. This unit covers the latest information and guidance provided to food
businesses in NSW.
National COVID-19 food information and training course

Access All Areas Training would like to ensure the safety of consumers and the well-being of
the food industry. This unit provides guidance to food businesses on how to achieve these
outcomes. Our online COVID-19 Food Safety course has been developed using facts
provided by governing bodies across Australia.
Upon successful completion of this unit you will receive a certificate of completion in
recognition of undertaking this unit successfully.
Food businesses play an important role in ensuring safe food handling and consumer health
is upheld. There has never been a more important time than now to ensure the safety of
your staff and customers.
COVID-19 has affected everyone in our community, food deliveries, takeaways, restaurants,
cafés, as we find that social isolation has become the new normal!
This course is FREE and aims to provide you with knowledge sourced from Australian
governing bodies in relation to food handling and food businesses.
COVID-19 Food Business Training is a non-accredited unit that describes the outcomes,
skills and knowledge required to provide safe food handling techniques to people who
prepare, sell or serve food that will be consumed by the general public and to assist in the
prevention of COVID-19. This unit provides awareness and information on the importance of
personal hygiene, cleaning and sanitising practices along with the existing food handler
obligations to report ill health to their supervisor immediately.
There is no assessment for this unit. It is provided FREE and is provided as a community
service and awareness to our customers.
Pre-Requisites
Nil
©Access All Areas Training Provider 52312 | COVID-19 FBT | Learner Handbook | V1.1 2
Introduction
FOOD BUSINESSES AND COVID-19 (CORONAVIRUS)

KEY POINTS
COVID-19 is not a foodborne disease
Businesses need to review your operations and consider what measures should be
implemented to reduce the impact of COVID-19
Businesses with good preparations and procedures in place can minimise the impact of an
employee diagnosed with COVID-19
Australia is actively responding to an outbreak of respiratory illness caused by coronavirus

(COVID-19) first identified in Wuhan, Hubei Province, China.
THERE IS NO EVIDENCE TO DATE TO SUGGEST THAT FOOD IS A SOURCE OR
ROUTE OF TRANSMISSION OF THE VIRUS.
The NSW Government recommends that people follow national guidelines as this issue
evolves.
The Australian Government’s Department of Health has established a website with up-to-
date information on the virus and how you can reduce your risk of exposure.
FOR CONSUMERS
Follow health advice and stay home if you are sick and seek medical attention.
There is no reason to avoid certain foods or specific cuisine as a result of COVID-19.
Good hygiene is important in helping protect yourself against infection and stop the virus
from spreading.
A food handler does not have to accept re-usable containers from customers, especially if
they are dirty. More information can be found here
FOR BUSINESSES AND CHARITIES

All food businesses and charities in NSW are required to meet the requirements of the Food
Standards Code. Follow health advice and stay home if you are sick and seek medical
attention.
Good personal hygiene and food safety practices should always be employed, good hygiene
and sanitation are important to avoid cross contamination between raw or undercooked
foods and cooked or ready to eat foods in the kitchen.
You do not have to accept re-usable containers such as travel coffee mugs from customers
and shouldn't do so if the containers are dirty.
WHAT THE FOOD AUTHORITY IS DOING

The NSW government is working with national and international agencies to provide the
most up to date information as this issue is rapidly evolving. There is much more to learn
about COVID-19 and features associated with the virus. Epidemiological and clinical
investigations are ongoing.
As a precautionary measure the Food Authority has reviewed our Business Continuity Plans
to ensure our agency can remain operational should the COVID-19 situation change. We
encourage all food businesses to do the same to minimise the impact of COVID-19 in your
business.
More Information
What is Coronavirus?
Coronaviruses are a family of viruses that usually cause respiratory illness. They include
viruses that cause the common cold and more serious illnesses such as Middle East
Respiratory Syndrome (MERS-CoV) and Severe Acute Respiratory Syndrome (SARS-CoV).
Previous experience with outbreaks of illness due to MERS-CoV, SARS-CoV and other
respiratory viruses (e.g. avian influenza) suggests that novel coronavirus may have been
originally transmitted from animals to humans.
People can become infected with coronaviruses by breathing in infected droplets (e.g. from a
cough), or by transferring the virus from dirty hands and touching their face, especially inside
the nose or eyes.
Coronaviruses can survive on surfaces, such as a bench, for several days, depending on the
type of material, temperature and humidity. The viruses can be destroyed by heat (e.g.
cooking), common detergents and sanitisers.
The World Health Organisation (WHO) has provided information about coronavirus on
their website.
Food safety aspects of COVID-19

Currently there is no evidence of foodborne transmission being a significant pathway. Food
Standards Australia New Zealand (FSANZ) provides further advice about this.
There are no direct food safety measures as a result of the

novel coronavirus pandemic. Like SARS and MERS,
COVID-19 is spread via person-to-person transmission
(coughing, contaminated surfaces and fomites, and close
contact with an infected individual). More information for
businesses can be found on the NSW Health website.
The best way to prevent the spread of COVID-19 and protect

your business is through good hygiene practices. At a
minimum, businesses must adhere to existing requirements
of food laws, specifically:
Maintain and practice frequent hand washing when
preparing foods, after going to the bathroom, and after
touching the face or hair
Maintain thorough cleaning and sanitising of facilities,
equipment, and transport vehicles (including food contact
surfaces and equipment, but also door handles, light switches, floors, walls, and other 'high
touch' areas)
Thoroughly cleaning surfaces with water and detergent and applying used cleaning agents
is sufficient
Consider whether aspects of the Australian Government guidelines for cleaning will add
anything to your standard procedures for cleaning and disinfection of the premises
Maintain strict requirements around worker health and hygiene. All staff should be trained in
personal hygiene and how to wash their hands properly. Posters are available to display at
handwashing stations in your business.
Any worker with a suspected communicable disease (such as coughing, sneezing, flu-like
symptoms, gastrointestinal illness) MUST be excluded from the workplace. It is
recommended that the health of all employees is reviewed on a daily basis and any workers
showing these symptoms are sent home or advised not to come to work.
Follow the NSW Health recommendations regarding self-quarantine of individuals who are
considered to be a risk.
Consider if there are any higher risk activities in your business that need to be managed and
implement appropriate risk management strategies. For example, if you have face-to-face
contact with customers, encourage social distancing and have hand sanitiser available for
use.
There are penalties under existing food legislation for businesses not complying with these
requirements.
Can the virus be transmitted through food?

While there is no evidence that COVID-19 is transmitted via food, there is no immunity in the
general human population and the disease is highly infectious. Businesses should adopt
practical measures to reduce the risk of spread between staff or to the general public.
So transmission through food is unlikely and
so far there is no evidence that people have
become infected by swallowing the virus in or
on food or drink.
The European Food Safety Authority (EFSA)
has released a statement saying that food is
not a likely source or route of transmission of
the virus. Read the statement.
Is meat safe?
It is suspected COVID-19 may have originated in animals. It is not likely to be transmitted to
humans from meat in Australia. WHO recommends cooking meat properly and not eating
any meat from diseased animals.
In Australia all meat sold is subject to
strict controls, including requirements
that prohibit the use of meat and offal
from diseased animals for human
consumption. As such, it is unlikely
that extra precautions need to be
taken for meat in Australia to prevent
COVID-19 transmission.
All raw meat can contain other
microorganisms that cause food
poisoning. It is important that we
continue good food hygiene practices such as taking care to prevent cross contamination
and cooking meats, especially mince and chicken, thoroughly.
General food safety advice for food handlers

Everyone should practice good hygiene when preparing and handling food.
WHO has issued precautionary recommendations including advice on good hygiene
practices during food handling and preparation, they include:
• washing hands before handling food,
and between handling raw and
cooked foods
• thorough cooking and proper
handling of meat products
• covering your mouth and nose when

coughing and sneezing
• avoiding close contact with anyone showing symptoms of respiratory illness, such as
coughing and sneezing.
As an added precaution, if you have suspected symptoms of respiratory illness you should
avoid preparing food for other people and seek medical attention.
Ensure you have reviewed the guidance for NSW workplaces from SafeWork NSW.
The following highlights some of the key guidance for food businesses.
Is soap and water enough for hand washing?

Handwashing is also critical to reducing spread of the virus – businesses should ensure
adequate facilities are provided and ensure food handlers thoroughly and frequently wash
their hands. Normal soap and warm running water is adequate for hand washing. Hand
sanitisers can be used as an added measure but should not replace hand washing.
Persons wearing gloves should be mindful
that gloves are clean and changed as
necessary, and hands are washed between
changes.
How can I properly clean and sanitise my equipment and facilities?

Cleaning and sanitising, particularly all food contact surfaces, is critical.
General cleaning should continue as normal (e.g. using hot water and detergent) and
additional cleaning and sanitising of all food contact surfaces is recommended. Regular
cleaning and sanitising of frequently touched surfaces such as door handles, light switches,
trolley jacks, work benches, equipment and any other surface identified by the business
should be implemented.
All eating and drinking utensils and food
contact surfaces must be clean and sanitised
before use.
For sanitising, current advice is that
coronavirus is destroyed by hot water (e.g. by
dishwashers operating above 60oC), or by
commercial sanitisers normally used (e.g.
sodium hypochlorite, hydrogen peroxide, and
70% ethanol). No change in concentration or
exposure times is needed. Follow
manufacturers' instructions. See our Cleaning
and sanitising fact sheet.
Precautionary approaches
A CUSTOMER OR OTHER INDIVIDUAL ENTERS MY BUSINESS AND IS DISPLAYING COLD/FLU
SYMPTOMS. CAN I REFUSE THEM SERVICE?
All members of the public have an obligation to stay at home while displaying any symptoms
such as fever or coughing. Businesses have the right to refuse service and insist that
anyone with these symptoms leaves the premises.
A WORKER IS WAITING FOR THE OUTCOME OF A TEST FOR COVID-19. SHOULD THEY BE
EXCLUDED FROM WORK?
Any worker waiting for the outcome of a test for COVID-19 should isolate as per
the factsheet for suspected cases.
If you have been tested for COVID-19 and the result was negative you must still remain in
isolation if:
• you have been identified as a close contact of a person with confirmed COVID-19
while they were infectious - you must isolate yourself for 14 days after your last
contact with that person
• you have been overseas in the last 14 days - you must isolate yourself for 14 days
from the day you arrived back.
Do not undertake any food handling activity or face-to-face interaction with other workers.
What if someone on my business premises is unwell?

Health and hygiene responsibilities for food businesses and handlers have always required
that all practicable measures must be taken to prevent contamination of the food service or
processing environment. Food handlers must tell their supervisor if they have, or think they
have, contaminated food in any way. Food handlers
who know or suspect they are unwell or are suffering
from symptoms of illness including sore throat, cough
and fever must report this to their supervisor. Unwell
food handlers need to be excluded from food handling
activities or from the workplace entirely until they are
professionally deemed safe to return to work (as per
guidance from health authorities).
If multiple staff are directed to be quarantined and this

affects operational capacity, the business will need to
consider its own contingency plans for disposing of
raw materials (especially fresh ingredients), any work
in progress, or short shelf-life stock to ensure food
safety is maintained.
You should also exclude other people you know are
unwell, particularly from food handling areas (e.g. tradespeople entering your premises).
Members of the public have an obligation to stay at home while displaying any symptoms
such as sneezing or coughing.
See FSANZ fact sheets on health and hygiene requirements for food businesses and food
handlers.
The Australian Government Department of Health has further specific guidance for
employers.
What other precautions do I need to take?
• Make sure you and your staff are aware of the COVID-19 situation and take it
seriously.
• Make sure staff are well trained to meet health and hygiene requirements.
• Effectively supervise all areas where food is exposed to ensure it is not contaminated
or removed if it is contaminated (or suspected to be).
• Social distancing is recommended - follow current health instructions. Businesses
could consider positioning all people on the premises (including food handlers and
customers) to be an appropriate distance apart to reduce the risk of transmission.
Advice for food businesses

It's important for food businesses to be extra vigilant with all aspects of health and hygiene,
to ensure no-one contaminates the surfaces in your food service or processing environment
because of illness or unclean habits.
Good hygienic manufacturing practices and thorough cooking for cooked products will
minimise the risk of transmission and meet food safety requirements.
HOW DO I PREVENT PEOPLE IN MY BUSINESS TRANSMITTING THE VIRUS?
Normal best-practice prevention measures

will reduce the risk of transmitting COVID-
19, as for foodborne illnesses like
norovirus and salmonella. These
measures include practising good
personal hygiene, having clean hands and
clothes, keeping things clean and
sanitised, excluding ill workers, and other
recommended measures such as social
distancing.
Restaurants and takeaways

The vast majority of outlets the NSW Food Authority and local councils routinely visit are
clean and hygienic.
But like any food, takeaway food has the potential to harbour microorganisms that can make
you ill if it is not prepared, handled and stored correctly.
You can often tell a lot about the likely
quality of takeaway food from the condition
of the premises and appearance of staff.
If the premises look dirty, or the serving staff
are untidy or have exposed wounds or
obvious signs of infection, there’s a chance
the food will also be substandard. The best
advice is probably to turn around and walk
out!
How you handle and store food after
purchase is also important.
Choosing a takeaway outlet
PREMISES AND EQUIPMENT

The store should appear clean and tidy. Dirty premises may be an indication of their attitude
to food safety.
Concerns include:
• grease build up around exhaust system
• mould on tiles or around fridge doors
• flaking paint on walls, especially above food areas
• evidence of pests eg. cockroaches or excessive flies
• dirty utensils and equipment piled up.
If you can see a hand basin:
• it should be clear of any utensils and other items such as cleaning cloths
• soap and paper towels should be available nearby.
FOOD HANDLERS
Staff should:
• be clean, tidy and well presented with long hair tied back
• wash their hands after returning to work from breaks, sweeping floors, blowing noses
and so on
• not smoke in areas where food is handled
• not eat or drink while preparing or serving food
• avoid unnecessary contact with ready-to-eat foods, and
• individual utensils should be available for each food being served/displayed.
It is not compulsory for food handlers to wear disposable gloves. If they do, the gloves
should be clean, intact, and changed regularly during the day. Disposable gloves should
not be re-used and new gloves should be worn when commencing food handling activities.
Ready-to-eat food is ideally not handled after handling money, although the safety risk is
generally low.
Foods that will be cooked such as raw meat may be handled with clean bare hands.
FOOD
• perishable foods such as sliced meats and some sandwich fillings should be kept
refrigerated
• hot food should be kept hot. Look for steam coming from the bain marie or
condensation on glass surrounds
• cold food should be kept cold. Make sure the display feels cold to touch, and look for
frost or ice around the corners of cabinets
• foods such as sandwiches and sushi can be displayed at room temperature for up to
4 hours only. If these foods are stored unrefrigerated, ask how long they have been
displayed before buying
• avoid buying 'tired' looking food, it might have been on display for a long time
• food should not be overloaded or piled high in display bars
• disposable food packaging and utensils such as knives and forks should not be
reused.
After purchase
• foods should be consumed as soon
as possible after purchase
• if you intend to eat later, refrigerate,
and ensure it is reheated to steaming
hot. See doggy bags and key food
safety tips.
Reusable containers
If you ask a food business to use your own re-usable eating or drinking container, e.g. a
travel coffee mug, make sure it is clean. The food handler does not have to accept re-usable
containers from customers, especially if they are dirty.
Will there be changes to food safety inspections/audits?

Maintaining confidence and oversight in the high level of
food safety in the food supply continues to be a significant
priority for the Australian food regulators and the
Australian food regulation system.
The NSW Department of Primary Industries and the NSW
Food Authority (the Department) are continuing to monitor
the rapidly changing circumstances and associated
impacts of COVID-19 while working to protect our staff and
licensed businesses. Any changes to audits/inspections
will be communicated directly to those affected.
WILL AUDITS/INSPECTIONS CONTINUE AS USUAL AT

THE MOMENT?
While the Department is preparing alternative auditing
procedures for some activities, on-site audits will continue
while department officers are still able to travel locally. Where a business is continuing to
conduct operations for which it is licensed (such as processing, preparing, packing or storing
products for sale), it is important that auditors continue to have access to premises to assist
them to continue to perform their regulatory functions under legislation.
Audits/inspections will continue in a similar manner as currently conducted, with the following
additions:
• Increased focus on maintaining personal hygiene (e.g. increased hand washing)
• Social distancing practices (1.5 metre separation between persons)
To minimise the risk of contamination to audit/inspection staff or in the event that auditing
and compliance staff are impacted by limitations to travel, the Department will endeavour to
ensure that audits continue. Depending on the nature of the product, production method and
other contributing factors, this may include the introduction of remote audits.
Remote audits will be conducted by audit and compliance staff who will review any
documentation required to be maintained under the existing operating systems of a
business, as well as other verification procedures necessary to manage identified risks.
HOW WILL THE AUDIT/INSPECTION PROCESS BE ADMINISTERED?

Auditors requiring access to licensed facilities include authorised officers of the Department
and approved third party auditors undertaking audits on behalf of the Department.
During this period of rapid change, your scheduled audit by the Department provides
verification as to the effectiveness of your existing food safety and management systems
and ensures that legislative requirements continue to be met.
This includes verification of the effectiveness of any new procedures that businesses may
need to implement to ensure business continuity in response to COVID-19, including new
suppliers and changing operations due to reduced staff numbers.
While we acknowledge that access and procedures for visitors at some establishments may
have changed in response to COVID-19, please be advised that our officers and approved
auditors perform a mandatory regulatory function which provides assurance that your
business and operations are meeting legislative requirements. A failure to provide
assistance or access may result in an unacceptable audit outcome.
HOW WILL AUDITORS/INSPECTORS OFFICERS ACCESS FACILITIES?

Auditor compliance with health and safety requirements at licensed facilities will continue
including where reasonably practical, any new or enhanced screening procedures that have
been introduced.
Similarly it is expected that all auditors and staff of third-party organisations will continue to
comply with existing regulatory requirements for health and hygiene at licensed facilities and
will not present for work if they are sick, have a communicable disease, or are otherwise
feeling unwell.
How will the health of auditors/inspection officers be monitored?
Audit and inspection officers will observe the same personal health procedures for COVID-
19 as those expected of food businesses and the public. If audit/inspection staff report flu-
like symptoms (sore throat, fever, cough), they will be asked to self-isolate for 14 days to
minimise the risk of transmission.
HAS THE DEPARTMENT'S WORKFORCE BEEN IMPACTED BY COVID-19?

At this time, there has not been any significant impact resulting from COVID-19 on the
Department’s workforce.
What are my obligations should audits be undertaken remotely?
If you are advised by the Department that your next scheduled audit will be undertaken
remotely, please be reminded that you are under the same obligation to provide assistance
and any documentation requested within the timeframes specified by the auditor as would be
required at a site audit. A failure to do so may result in an unacceptable audit outcome.
HOW LONG IS THIS ADVICE IN EFFECT?

Advice on the administration of regulatory audits and inspections will continue to be
reviewed as further information about COVID-19 is available.
As COVID-19 is a novel virus, businesses are urged to contact their relevant food regulator if
they have questions concerning regulatory audit/inspection processes.
As a precautionary measure the NSW Food Authority has reviewed its Business Continuity
Plans to ensure the agency remains operational. We encourage all food businesses to do
the same to minimise the impact of COVID-19 on your business.
Changes to planning rules for food trucks and ‘dark kitchens’

Changes to food truck and 'dark kitchen' operations have been approved during the COVID-
19 crisis.
This Order allows:

• food trucks to operate on any land at any time, with the landholder’s permission.
• ‘dark kitchens’ to be established in
any existing commercial kitchen,
such as those in community
facilities, business premises,
cooking schools and function
centres, to allow for the preparation
of food and meals to be delivered to
those at home, in self isolation, or
working on the frontline. Dark
kitchens are also known as virtual
kitchens, cloud kitchens, and ghost kitchens – cook meals solely for delivery, rather
than eat-in diners. All other conditions including not obstructing vehicle or pedestrian
access and taking steps to reduce noise still apply.
All other conditions including not obstructing vehicle or pedestrian access and taking steps
to reduce noise still apply.
While the Order is in place, all existing requirements under the Food Act 2003 (NSW)
continue to apply:
NOTIFICATION OF OPERATION TO COUNCILS

New retail food businesses must notify their local Council about the operation of their
business and food activity details as a requirement under the Food Act 2003 (NSW).
NOTIFICATION OF OPERATIONS TO THE FOOD AUTHORITY

New food businesses who manufacture, wholesale or distribute to other food businesses,
must notify the Food Authority. Learn more about notification requirements for food
businesses here.
SERVING FOOD TO VULNERABLE PERSONS

Notification allows a mobile food vendor to sell and deliver food to most in the community,
however NSW businesses that serve food to vulnerable persons must meet specific
additional food standards set out in the Food Regulation 2015 (NSW) Vulnerable Persons
Food Safety Scheme.
Businesses delivering food to an aged care facility must apply for a Food Authority
licence online (or download a form, print and post it) (for assistance see the licence
application guide).
FSS training & other requirements
FOOD SAFETY SUPERVISOR (FSS)

Food businesses, including those operating
mobile food vending vehicles and ‘dark kitchens’,
may need to appoint a FSS if the food they
prepare and serve is:
• ready-to-eat
• potentially hazardous, for example, needs
temperature control
• is not sold and served in the supplier's
original package.
Learn about FSS training requirements on
the Food Safety Supervisor page.
MOBILE FOOD VENDORS

Mobile food operators are considered a retail food
business and must comply with all food safety
standards. More information is available on
the Mobile food vendors page.
EXISTING COMMERCIAL KITCHENS

Appropriate food handling practices to ensure the sale of food that is safe to eat must
continue to be observed.
New domestic kitchens are considered a retail food business and must comply with all food
safety standards. More information is available on the Home-based business page.
Operators of domestic premises need to pay particular attention to the following to ensure:
• adequate hand washing facilities are available - check with local council on what is
considered adequate
• food is kept protected from pests and vermin at all stages, including storage of
ingredients
• premises are designed to exclude pests where practical

• adequate refrigeration capacity is essential - overloading domestic refrigerators and
constantly opening the door means food takes longer to cool and harmful
microorganisms have more chance to grow
• refrigerate foods in small portions to allow proper cooling
• refrigerated foods should be kept below 5°C.
Operating a food delivery service from a domestic kitchen has additional requirements and
obligations outside the scope of food legislation. Please check with your local council for
more information.
LABELLING REQUIREMENTS
All food businesses, including mobile
food vendors and domestic kitchens
packaging food for sale, must ensure
that the foods they sell meet the
Australia New Zealand Food Standards
Code for labelling and information
requirements.
Food businesses in NSW must also provide allergen information in food by either:
• declaring allergens on the label (usually in the ingredient list)
• displaying information about allergens next to food on sale (if it’s not packaged)
• providing information about food allergens in food if requested by a customer.
COVID-19
The best way to prevent the spread of COVID-19 and protect your business is through good
hygiene practices. At a minimum,
businesses must adhere to existing
requirements of food laws.
All food businesses must also
ensure employees and customers
practice social distancing and other
recommended public health
practices.
Where can I find more information?

• Further information about food safety and COVID-19 can be found at the Food
Standards Australia New Zealand website.
• National Coronavirus Health Information Line 1800 020 080
• Visit NSW Health - COVID-19
• For more up-to-date information on COVID-19 and primary industries

visit www.dpi.nsw.gov.au/covid-19
• Visit the World Health Organization

• NSW Government's response to COVID-19 (coronavirus)
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Food Business Training

About Access All Areas Training

National COVID-19 food information and training course

FOOD BUSINESSES AND COVID-19 (CORONAVIRUS)

Australia is actively responding to an outbreak of respiratory illness caused by coronavirus

FOR BUSINESSES AND CHARITIES

WHAT THE FOOD AUTHORITY IS DOING

Food safety aspects of COVID-19

There are no direct food safety measures as a result of the

The best way to prevent the spread of COVID-19 and protect

Can the virus be transmitted through food?

General food safety advice for food handlers

• covering your mouth and nose when

Is soap and water enough for hand washing?

How can I properly clean and sanitise my equipment and facilities?

What if someone on my business premises is unwell?

If multiple staff are directed to be quarantined and this

Advice for food businesses

HOW DO I PREVENT PEOPLE IN MY BUSINESS TRANSMITTING THE VIRUS?

Normal best-practice prevention measures

Restaurants and takeaways

Choosing a takeaway outlet

PREMISES AND EQUIPMENT

Will there be changes to food safety inspections/audits?

WILL AUDITS/INSPECTIONS CONTINUE AS USUAL AT

HOW WILL THE AUDIT/INSPECTION PROCESS BE ADMINISTERED?

HOW WILL AUDITORS/INSPECTORS OFFICERS ACCESS FACILITIES?

HAS THE DEPARTMENT'S WORKFORCE BEEN IMPACTED BY COVID-19?

What are my obligations should audits be undertaken remotely?

HOW LONG IS THIS ADVICE IN EFFECT?

Changes to planning rules for food trucks and ‘dark kitchens’

This Order allows:

NOTIFICATION OF OPERATION TO COUNCILS

NOTIFICATION OF OPERATIONS TO THE FOOD AUTHORITY

SERVING FOOD TO VULNERABLE PERSONS

FSS training & other requirements

FOOD SAFETY SUPERVISOR (FSS)

MOBILE FOOD VENDORS

EXISTING COMMERCIAL KITCHENS

• premises are designed to exclude pests where practical

Where can I find more information?

• For more up-to-date information on COVID-19 and primary industries

• Visit the World Health Organization

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