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Tools and Resources

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The links here cover a range of tools and resources that can assist you to comply with the legislation ensuring you provide safe food for your customers.
Water Carrier fact sheet for Operators (PDF 131KB) 
Water Carriers - Residents receiving water (PDF 142KB)
Food Poisoning (PDF 34.6KB) 
Cleaning (PDF 36.5KB)  
Pest Management(PDF 34.8KB) 
Waste Management (PDF 59.5KB) 
Animals and Pests in Food Premises (PDF 135KB) 
No Animals Please (Poster) (PDF 722KB) 
Don’t Feed the Birds (Poster - Design 1) (PDF 722KB) 
Don’t Feed the Birds (Poster - Design 2) (PDF 1,4MB) 
Temperature Control
Food Safety information for doggy bags (PDF 213KB) 
Thermometers
Food Safety Supervisor (PDF 241KB) 
Complying with a food safety program (PDF 235KB) 
Food Safety (English, Chinese, Italian and Vietnamese)(PDF 1.28MB) 
FSANZ - Food Safety fact sheets including foreign language translations
Food Safety in Non-Profit Organisations (PDF 254KB) 
Buffet Style Self-Service Food (PDF 458KB) 
Four-Hour/Two-Hour Guide (PDF 1.65KB) 
Safe Food Storage Temperatures (Poster) (PDF 735KB) 
Food safety Poster (Various Languages)
FSANZ - Asian ducks, chickens and pork displayed out of temperature control (PDF 289KB)
Preparing food from vertical rotating spits (PDF 212KB) 
Food Safety Program- Caterers (PDF 258KB) 
Food Safety Program- Vulnerable Persons (PDF 266KB) 
Food Safety Program- Choosing to have a Food Safety Program (PDF 217KB) 
Food Safety Program- Choosing an Approved Auditor (PDF 210KB) 
Food Safety Program - Complying with a food safety program (PDF 235KB) 
Cooling and reheating hazardous foods (PDF 208KB) 
Food-borne illness: Information for consumers and food business (PDF 554KB) 
Licensing guidelines for mobile food premises (PDF 241KB)  
Personal hygiene for food handlers (PDF 287KB)  
General requirements for all Queensland food businesses (PDF 249KB) 
Due diligence (PDF 238KB) 
What to do if a patron alleges food poisoning (PDF 198KB) 
Escolar and oilfish health warning (PDF 257KB) 
A guide to the safe handling of ice (PDF 220KB) 
Cleaning and sanitising (PDF 257KB) 
Cross Contamination (PDF 188KB) 
Food recalls (PDF 237KB) 
Use by and Best Before dates (PDF 233KB) 
Becoming an approved auditor (PDF222KB) 
Listeria and food (PDF 240KB) 
Egg Safety (PDF 242KB) 
Food allergies (PDF 282KB) 
Lunchbox safety (PDF 195KB) 
Donating Food (PDF 255KB) 
Food safety in an emergency (PDF 278KB) 
Sushi safety (PDF 247KB) 
Making a complaint about a food business (PDF 147KB) 
Naturally occurring seafood toxins (PDF 243KB) 
Food safety when outdoors (PDF 197KB) 
The facts about food irradiation (PDF 490KB) 
What to do if you suspect a food business is operating without a licence (PDF 189KB) 
Seafood substitution in restaurants and takeaways (PDF 244KB) 
Sulphur dioxide in meat (PDF 238KB) 
Use of non-reticulated water in a food business (PDF 194KB) 
Food safety regulation roles and responsibilities (PDF 341KB) 
Labelling of imported alcoholic beverages (PDF 250KB) 
Food safety for fundraising events (PDF 989KB)