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Food safety is an important issue. Consumers trust that the food they purchase will be safe and of the quality that would be expected. Consumers also expect to be provided with information that can help them to make informed decisions about the composition of food products, and that this information, whether provided on product labels or through advertising, is not false or misleading.
Queensland’s food regulatory framework is in place to ensure these issues are addressed by all food businesses and there are significant penalties for food businesses that do not comply with these laws.
Each of the links below provide general information about various food safety issues, information on the legislative requirements of food businesses and access to resources for each subject matter for further information.
Notice of Isolation of a Prescribed Contaminant
This form is for use by Queensland laboratories and food businesses for notification of the isolation of a prescribed contaminant in a prescribed food to the Department of Health, as required under the Food Act 2006.
Oral notification to the Department of Health is required immediately, and the completed notice of isolation of a prescribed contaminant must be sent within 24 hours of the isolation.
Guidelines
Please note: The guidance provided in these documents is not legally binding and it is important to note that these guidelines are not subordinate legislation.
Fact Sheet 1: Cooling and reheating hazardous foods
Fact Sheet 2: Food-borne illness: Information for consumers and food businesses
Fact Sheet 3: Licensing guidelines for mobile food premises
Fact Sheet 4: Personal hygiene for food handlers
Fact Sheet 5: General requirements for all Queensland food businesses
Fact Sheet 7: What to do if a patron alleges food poisoning
Fact Sheet 8: Animals and pests in food premises
Fact Sheet 9: Escolar and oilfish health warning
Fact Sheet 10: A guide to the safe handling of ice
Fact Sheet 11: Cleaning and sanitising
Fact Sheet 12: Cross contamination
Fact Sheet 13: Shopping trolleys, baskets and checkout conveyors
Fact Sheet 15: Use By' and 'Best Before' dates
Fact Sheet 16: Food safety information for doggy bags
Fact Sheet 17: Becoming an auditor
Fact Sheet 18: Food safety supervisor
Fact Sheet 19: Listeria and food
Fact Sheet 20: Food safety programs
Fact Sheet 21: Preparing food from vertical rotating spits
Fact Sheet 22: Food safety programs for caterers
Fact Sheet 23: Food safety programs for vulnerable persons
Fact Sheet 24: Choosing to have a food safety program
Fact Sheet 25: Choosing an auditor
Fact Sheet 26: Complying with a food safety program
Fact Sheet 29: Lunchbox safety
Fact Sheet 31: Healthy eating in pregnancy
Fact Sheet 32: Folate and folic acid
Fact Sheet 34: Food safety in an emergency
Fact Sheet 36: Making a complaint about a food business
Fact Sheet 37: Naturally occurring seafood toxins
Fact Sheet 38: Food safety when outdoors
Fact Sheet 39: The facts about food irradiation
Fact Sheet 40: What to do if you suspect a food business is operating without a licence
Fact Sheet 41: Seafood substitution in restaurants and takeaways
Fact Sheet 42: Sulphur dioxide in meat
Fact Sheet 43: Use of non-reticulated water in a food business
Fact Sheet 44: Home based food businesses
Fact Sheet 45: Food safety regulation roles and responsibilities
Fact Sheet 46: Labelling of Imported Alcoholic Beverages
Fact Sheet 47: Licensing requirements for outside school hours care
Fact Sheet 48: Licensing requirements for child care
Fact Sheet 49: Dogs in outdoor dining areas - information for food businesses
Fact Sheet 50: Dogs in outdoor dining areas - infomation for customers
Know your food business: A self-assessment guide to the Food Safety Standards
Food safety for fundraising events
A Guide to food laws for commercial vessels in Queensland
Suspected intentional contamination of food - industry protocol
Food labelling and composition:
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2004
Food safety program development tools
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