Food safety

Allergen awareness

Free online Food Allergy Training courses are available from the National Allergy Council.

These courses have been designed to assist:

  • food business owners and managers;
  • cooks, chefs and caterers;
  • food service attendants and front of house staff;
  • other staff working in general food service.

Courses can be completed within one hour and help staff working in food businesses to:

  • gain knowledge about food allergens;
  • communicate with customers about their food allergy;
  • read food labels to identify food allergens in products;
  • recognise food preparation methods to minimise the risk of an allergic reaction.

A certificate is issued at the completion of the course.

Council newsletters for Ku-ring-gai food businesses

Newsletters for food businesses in Ku-ring-gai for information on the latest rules for your business, changes to NSW food legislation, Council inspections and other important food safety messages.

COVID-19 and food business 

Keep yourself informed and up to date with the latest information about COVID-19 by visiting NSW government website. 

Additionally, NSW Food Authority explains food safety aspects of COVID-19, how to protect your workers, how to deal with customers and staff that are ill and other workforce impacts.

The best way to prevent the spread of COVID-19 and protect your business is through good personal hygiene and food safety practices. All food businesses should:

  • Train all staff in how to wash their hands properly.
  • Maintain a supply of soap and paper towel at all hand-wash basins.
  • Ensure frequent hand washing during preparation and service of foods, after going to the bathroom, touching the face or hair and at any other times that hands may be a source of contamination.
  • Maintain thorough cleaning and sanitising of facilities, equipment and transport vehicles.
  • Clean and sanitise all food contact surfaces and equipment, as well as front counters, door handles, light switches and other high-touch areas that staff or customers may touch.
  • Exclude any worker with a suspected communicable disease, such as coughing, sneezing, flu-like symptoms, gastrointestinal illness 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.
  • Regularly clean public areas and surfaces particularly where people touch countertops, door handles of self-service refrigerators and freezers.
  • Encourage the use of pay wave facilities rather than cash transactions.

 

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