COVID-19
Safe Work Australia: Food processing and manufacturing: Minimising the risk of exposure to COVID-19
COVID-19 and food safety – FSANZ website
CORONAVIRUS – information for industry – FOOD SA
Food SA Industry Guidelines – CoVID-19 and your workplace
DAIRY INDUSTRY COVID-19 DIRECTORY
COVID-19 BUSINESS INFORMATION and SUPPORT
SA HEALTH MENTAL HEALTH IMPACTS OF COVID-19
Deep clean in response to COVID-19 exposure
COVID-19 HOTLINE – 1800 253 787
Bulletins
Bulletin #8 – Dairy food safety & the Covid-19 Incident
Bulletin #7 – 2020 Dairysafe Workshop Series
Bulletin #5 – Dairy farm food safety arrangements
Bulletin #4 – Managing your food safety audit
Bulletin #3 – Annual Returns and Accreditation Certificates
Bulletin #2 – Cooling of Bulk Raw Milk
Bulletin #1 – Micro testing protects you and your business
Food Safety Guidelines
Guidelines for the safe manufacture of dairy products
ANZDAC Guideline for Validation and Verification of Heat Treatment Equipment and Processes
Dairysafe Microbiological Testing Criteria
Safe Food Australia – A guide to the Food Safety Standards (November 2016)
ANZDAC Guidelines For Food Safety – Dairy Farms
Hygienic design: guidelines for dairy food manufacturing premises (Dairy Food Safety Victoria)
Compendium of Microbiological Criteria for Food
Compendium of Microbiological Criterial for Food, September 2018
Food Safety Recalls
Managing recalls – ‘Recall Ready Reckoner’
Food Recalls – general information and support documents
FSANZ Food Industry Recall Protocol
Developing a recall training program
Recall preparedness self-assessment
Food Safety Issues
Blending Yoghurt – Food Safety Issues
Approved Auditors
Training
Webinar #1 – Shelf-life Validation
Microbiological testing in dairy manufacturing
Understanding food safety programs
The course, developed by Dairy Food Safety Victoria, Safe Food Queensland and Dairy Australia, is ideal for you and your staff as a refresher or to better understand the need for a food safety program. You should also consider using the course for the induction of new staff. This course covers:
- What a food safety program is & why your business needs one
- How to use a food safety program to manage food safety risks in your business
- The 3 main elements of a food safety program
- What to include in the Company Overview section
- What pre-requisite programs are and how they underpin the principles of HACCP
- The 7 principles of HACCP
- Identifying hazards and critical control points in your business
This course is FREE for all dairy manufacturers in Australia and takes approximately 2 hours to complete (though it can be paused and resumed at any time). People can register here on the Dairy Manufacturing Resource Centre website. A certificate will be issued with a completion certificate recognised by all States and territories, and the Commonwealth Government. Note that if you have previously registered for other courses on this site then you won’t need to register again.
Labelling
Guide to labelling requirements – Food Standards Australia New Zealand
Guide to Food Labelling and Food Composition requirements – SA Health