Food safety and regulations
How to meet food safety standards and prevent food poisoning.
You must also make sure your food business is registered.
If you're starting a new food business or want to renovate an existing business, your building plans must meet certain requirements.
If your power goes out, read about food safety and power outages.
- Hazardous foods, cooling and reheating
How to keep food at safe temperatures, including hazardous food and how to cool and reheat food. - Use of thermometers
How to use a thermometer to measure the temperature of food, including cleaning and sanitising. - Temperature control - 2 to 4 hour guide
How to keep potentially hazardous food at safe temperatures. - Defrosting
How to safely defrost food in a food business. - Transporting food
How to safely transport hot and cold food to minimise growth of bacteria, including preparing food for transport.
- Cleaning and sanitising
How to clean and sanitise your food businesses, including cleaning procedures. - Using a grease trap for your food business
How and when to check a grease trap for a food business. - Pest control: food businesses
How to control animals and pests that can contaminate food in a food business.
- Information for food handlers
Information for food handlers about health and hygiene responsibilities. - Skills and knowledge for food workers
New food standard rules and requirements for certain food businesses. - Handwashing
How to set up a handwashing basin in a food business, including how to wash your hands. - Food safety programs
Food safety programs show how a business manages the food safety hazards in their food handling activities. Find out how to develop a program.
- Food labelling
Food that must be labelled, and what information must be included on the label. - Doggy bags
How to store and handle leftover food taken home from a restaurant. - Best before and use by explained
Information about best before and use by dates on packaged food, including selling out of date food. - Food allergens
Rules for food businesses on declaring and managing food allergens.
- Cut fruit, fruit juices and smoothies
Standards for selling fruit, fruit juices and smoothies at market stalls. - Fruit and vegetables at market stalls
How to make sure fruit and vegetables at market stalls are prepared and stored so they are safe to eat. - Home-based and mobile food businesses
Food safety standards for mobile food vehicles, including design requirements, rubbish disposal and storage of perishable foods.
- Food safety for tour operators
Food standards for tour operators, including menus, planning, hazardous foods and facilities. - Sausage sizzles and barbeques
How to prepare and serve food at a sausage sizzle or community barbeque. - Food business registration exemptions for charities and community events
When you don't have to follow commercial food business regulations, including selling food at a fundraiser event.
- Stacking the refrigerator
How to correctly stack a refrigerator to reduce the risk of cross contamination. - Fish and bush food containing PFAS chemicals
Health advice and guidance on eating wild fish and bush foods in the NT containing PFAS. Guidelines on how much fish and bush food you can regularly eat and what to avoid. - Food recalls
How to manage food recalls as a food business and where to find current food recalls. - Mercury in fish
How much fish you should eat, including information about mercury in fish. - Reusable containers
Customers can bring their own reusable containers for take-away food and drinks. Food businesses can choose whether to accept them.
- Egg safety for businesses
How to handle, store and prepare eggs if you are a food business. - Egg safety for consumers
How to store, handle and prepare eggs at home so they are safe to eat.
- Primary production and processing standards
Read how the primary production and processing (PPP) standards strengthen food safety and traceability and how it applies to industry.