Food safety and regulations
How to meet food safety standards and prevent food poisoning.
If you run a food business you must also make sure it's registered.
- 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.
- Temperature logbook
Example temperature logbook and when you should use it.
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
Training sessions for food handlers, and making sure your staff know how to handle food correctly.
How to set up a handwashing basin in a food business, including how to wash your hands.
- 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Information about best before and use by dates on packaged food, including selling out of date food.
- 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.
- Mobile food vehicles
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
Food recalls in the Northern Territory, including why food recalls happen.
- Mercury in fish
How much fish you should eat, including information about mercury in fish.