The NSW Food Authority published an updated resource - Food Safety Guidelines for the preparation of raw egg products.
The NSW Food Authority has developed these guidelines to assist businesses to undertake practices that will ensure that they comply with requirements when making products known to cause salmonellosis.
The guidelines advise businesses to use safe alternatives to raw eggs in foods which are not cooked. Alternatives include commercially produced dressings and sauces, or pasteurised egg products. 
Should businesses choose to use raw eggs in products, the guidelines advise suitable control steps for foods and menu items containing raw egg, known to cause cases of salmonellosis, that:
-The  raw egg product is to be acidified to a pH of 4.2 (or less) or effectively heat treated (giving businesses instructions on how to achieve this)
-The treated raw egg product should be stored at or below 5˚C for no longer than 24 hours.
Download this guideline at NSW Food Authority 

This 3rd Edition, November 2016 updated reference provides guidance to the three food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code (the Code).
Businesses can use the guidance information to help them to comply with the standards.
It also provides new guidance for mobile, temporary and home-based vendors, as well as generic food safety record templates.
​Down load the new version of Safe Food Australia

The FSANZ website also launched a "Food Safety Hub", as a page that provides links to

• Recall advice
• Food safety incidents of note
• Resources to improve the food safety culture within a business
• Food safety standards and information

Over 140 people have been affected by food poisoning, with 11 people hospitalized at West Wyalong Hospital , after eating some light refreshments after attending a  funeral wake.
The The Murrumbidgee Local Health District (MLHD) Public Health Unit ​ are assisting in investigations. 

The NSW Food Authority has updated the resources to promote allergen awareness and management, targeted towards advising food service and retail businesses.
The new resources include a revised version of the booklet Be Prepared. Be Allergy Aware , a A2 poster of the 9 nine common allergens, and a new allergy aware checklist.
Food Service retailers are advised to manage allergens by 
1. Know ingredients in menu items
2.Avoid cross contamination
3.Listen and collect accurate allergen information from customers
4.Educate all staff members..
These new resources can be found at http://www.foodauthority.nsw.gov.au/rp/allergies-intolerances
or download the pdf files below

Photo from NSW Food Authority - The usual suspects poster