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Links and downloads

Use the  Correct Food Systems resources below to assist and inform your business managing food safety and compliance.
  • Information for food businesses
  • Introduction to HACCP certification
  • Guidance for Recall Management
  • Training requirements for Food Businesses
  • Importance of induction
Contact us for our informative outlines, that may inform and assist you.

Correct Food Resources- a selection of links and files to assist you:

Correct Food Systems Capability- Outline of what Correct Food Systems can assist you with.
140130_cfs_capability_overview.pdf
File Size: 280 kb
File Type: pdf
Download File

140220_introduction_for_food_businesses.pdf
File Size: 280 kb
File Type: pdf
Download File

Guidance document for labelling requirements
foodlabelling_brochure_nswfa.pdf
File Size: 574 kb
File Type: pdf
Download File

Guidance document for the Country of Origin Food Labelling Information Standard
country_of_origin_labelling_style_guide_pdf.pdf
File Size: 2378 kb
File Type: pdf
Download File

Guidance document for health claims- food labelling
guidance-general-level-health-claims-sept_2013.pdf
File Size: 847 kb
File Type: pdf
Download File

getting_your_claims_right.pdf
File Size: 2065 kb
File Type: pdf
Download File

Guidance document for the Health Star Rating for Food Labels
health_star_rating_style_guide_30_june_2014.pdf
File Size: 1666 kb
File Type: pdf
Download File

front_of_pack_labelling_nswfa.pdf
File Size: 174 kb
File Type: pdf
Download File

FSANZ Recall Protocol V7 and template
fsanzfoodrecallprotocol2014.pdf
File Size: 1953 kb
File Type: pdf
Download File

fsanz_food_recall_plan_template_final.docx
File Size: 186 kb
File Type: docx
Download File

NSW Food Authority Audit Guidelines
NSW Food Authority has published a guidance document outlining the operation and requirements of audits for a range of food businesses, that operate in NSW. 
160316_guidance_on_audits.pdf
File Size: 1049 kb
File Type: pdf
Download File

Find the latest recalled food products
The ACCC has a list of the current food products that have been recalled. The ACCC Food and Grocery link is here.
The FZANZ website also has a list of current food recalls and helpful resources
Food Recall Contact List
A current list of State and territory food recall contacts required for recalls, can be found at the FSANZ website.
 http://www.foodstandards.gov.au/industry/foodrecalls/statecontacts/Pages/default.aspx
FSANZ Food Standards Code
The revised (2016) Australia New Zealand Food Standards Code are applicable to all Australian food businesses.The Food Standards Code outline the obligations and requirements of Australian  commercial food businesses to produce safe and suitable food. Any food busness that invoves the handling or sale of food must follow the FSANZ Food Standards Code. The link to FSANZ is here. The link to the food safety standards codes is here  
FSANZ Nutrition panel calculator
FSANZ’s Nutrition Panel Calculator (NPC) helps food manufacturers calculate the average nutrient content of their food products and prepare a nutrition information panel. Use this link to the FSANZ’s Nutrition Panel Calculator (NPC)  to work up a Nutrition Panel with ingredient listing that meets Standard 1.2.8 Nutrition information requirements.
SAFE FOOD AUSTRALIA - Version 3, 2016
Guidance document  by FSANZ to provide information on how to comply with the 3 food safety standards.
Also has useful record templates that new start up businesses may choose to use. 
NSW Food Authority Food Safety Program- Template
The NSW Food Authority has a editable word doc template , that can be used by businesses to develop a basic food safety program. (This is not a full HACCP food safety program, for businesses that require a HACCP food safety program and certification).
Businesses must not assume that these guidance documents cover all food safety hazards within their business.  If using these document to develop your Food Safety Program then you must adapt these to fit your business, products, and market requirements, and to ensure that all potential food safety hazards are identified and controlled.  
AS4674 and Food Premise requirements
Food premises are to comply with FSANZ Food Safety Standard 3.2.3 “Food Premises and Equipment”. This standard outlines the mandatory requirements for food premises, fixtures, fittings, equipment and food transport vehicles in Australia. The Australian Standard AS 4674-2004 Design, Construction and Fitout of Food Premises also applies to premises designed for food service or retail, and for small scale manufacture. Businesses should ensure food premises meet the requirements in both standards. 

Queensland Health also has an excellent guide to fit out of food premises. This guide is for businesses involved in the design, construction and fit-out . The guide is based on Standard 3.2.3 and Australian Standard 4674-2004: Design, construction and fit-out of food premises. It provides information on how to comply with the requirements of the Standard with acceptable solutions. See file- design and fit out guide.
​
Businesses are advised to liaise with their local council. Correct Food Systems can assist by conducting a compliance inspection and report of food premises pre lease or DA, or pre commissioning.
161122_safe_food_australia_third_edition_web.pdf
File Size: 2935 kb
File Type: pdf
Download File

food_safety_program_template_.doc
File Size: 462 kb
File Type: doc
Download File

160504_design-fit-out-guide.doc
File Size: 4040 kb
File Type: doc
Download File

Metcash Supplier Standard for Food V1a. (two files- the Standard and Matrix)
metcash_supplier_standard_for_food_2015_v1(a).pdf
File Size: 443 kb
File Type: pdf
Download File

ha05-02_nat_-_metcash_supplier_standards_matrix_rev_d_121015.pdf
File Size: 167 kb
File Type: pdf
Download File

Link to The Allergen Bureau to download the VITAL calculator
Picture

Sous Vide Template  
Food Safety Supplementary Practices. Dept of Health Vic
151130_food-safety-program-template-supplementary-practices-section-sous_vide__1__.pdf
File Size: 2553 kb
File Type: pdf
Download File

Calibrate your probe thermometer.
The NSW Food Authority has great resources for a basic food safety program.
Appendix 3 gives instructions to ensure your probe thermometer is accurate, using the ice slurry method (cold calibration to 0oC) and the boiling water method (hot calibration method to 100oC)
Download the resource and instructions to calibrate your probe thermometer here.
Business Development Resources
There are excellent free resources on the web for businesses who wish to need to undertake some business development activities.
www.business.vic.gov.au  is a comprehensive online resource designed for small businesses to help start, run and grow your business.  The information available is extensive; covering common tasks such as starting a business,business and marketing plans,and a variety of tools and templates. These resources are ideal for any business in any state.
Marketing Plan template, Business plan template,Financial Tracking tools such as cash flow forecasts
 Alternatively just explore the free resources available on the internet.

CFS Labelling agreement.

.Download our short Labelling project Agreement - PDF File.
Complete the agreement clearly outlining the work project you require assistance with, and details of your business.
Return email the completed agreement to us 
A qualified labelling specialist will then contact you to commence work on your label information or review
Note: Payment of a minimum charge to commence work on the labelling work for your product will be required before work commences.
210105_cfs_labelling_project_client_agreement.pdf
File Size: 247 kb
File Type: pdf
Download File

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lisa@correctfoodsystems.com.au
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