Resources and Useful Links

Also refer to the Resources page of Assured Audits NZ Ltd

Regulatory Websites for Food Businesses

Ministry for Primary Industries

Food Standards Australia New Zealand (FSANZ)

Codex Alimentarius

Food Standards Agency (UK)

Food and Drug Administration (US FDA)

Average Quantity System (to meet New Zealand Weights and Measures requirements)

Useful Information

Food Recall and Withdrawal Guidelines (NZ)

Food Safety Hazard Database (NZ)

Good Operating Practices (GOP)

Food Safety Codes of Practice for food businesses (NZ)

Overview of Food Exporting

Overview of Food Importing

Which Microbiological Limits do I use for Food Testing?

Shelf Life Testing Guidelines (NZ)

Allergen Management Guidelines (Australian Food and Grocery Council)

Allergen Training Module (UK)

Nutrition Information Panel (NIP) calculator (free)

NZ GAP standard

Woolworths Quality Assurance (WQA) Standards

How to Find a Contract Food Manufacturer/Packer

Food Labelling Software - Zubi (NZ)

Product Information Form (PIF)

Public Recalls of Food Products (NZ)

Cold Chain Guidelines (Australia 2013)

Food Additives Booklet (NZ)

Food Control Plan Template (NZ)

Foodborne Pathogen Summaries

Professional Organizations

New Zealand Institute of Food Science and Technology

Australian Institute of Food Science and Technology

Institute of Food Technology (USA)

Institute of Food Science and Technology (UK)

Food and Agriculture Organization (FAO)

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Food Standards Code revision Water activity seminar alcoholic beverages composition requirements Listeria swabbing Household Refrigerators Pregnancy warning labels on alcohol RMP template forms Listeria guidelines Food premises requirements Imported Food made with fortified ingredients Egg shelf life FoodRecall template Food Protection Forum Listeria testing of ready to eat foods Novel foods Country of Origin labelling for food Self supply water Hepatitis in frozen berries fish processing Environmental swabbing Microbiological Limits in Food Listeria training Food processing criteria carbon monoxide in fish processing Food Safety data capture Office administrator position shelfe life guidelines Cooking meat and seafood Food Safety Assessment Kombucha Making food for animals food allergen labelling National Programme guidance Acidification National Programme guidelines FCP evaluation food packaging apricot kernels and food safety pre-op inspections Imported food Feeding food waste to pigs Coronavirus Labelling of irradiated food allergen labelling food standards code index food safety role sous vide Food safety training resources vacuum packing Listeria monocytogenes in ready to eat food Food labelling Assured Food Safety new website Food Safety training courses Food Safety Culture resources part time food safety role COVID 19 Winemakers Food Safety Template Heat treatments for meat and seafood Bacterial levels in food food and botulism risk food contact packaging control of Hepatits A in berries Hepatitis A in frozen berries Milk allergen in dark chocolate Dietary Supplements requirements Free Listeria training module Food allergens Dehydrating foods HACCP training Summary of Changes to Food Standards Code metal detector functionality hydrogen cyanide and apricot kernels Nutrition Panel Calculator Food Act 2014 label reviews My Food Plan custom Food Control Plan rare or lightly cooked meat guidelines Food Control Plan evaluation WSMP template Cross contamination E coli 0157 FSSC 22000 irradiated food Novel food processing technologies Template FCP Imported Foods Food safety and Coronavirus Food safety trends Food labeling Food Fraud Toolkit Food Fraud foreign object audits shelf life determination Food Act 2014 resources raw milk Imported forzen berries preservatives in meat food safety programme templates Food fermentation Starting a Food business Covid 19 implications for food manufacturing Further Processing guidelines Intentional Substitution Listeria monocytogenes in ready to eat foods fresh produce sanitation Food safety and pregnancy Customise Your National Programme Lupin Coronavirus and food safety HPP for milk Acidifying Food FSANZ Food Allergen Portal Sushi guidelines National Programmes Home based food businesses Food Safety posters Standard 1.6.1 Listeria testing Storage of meat and seafood salami food safety guidelines Food Allergen Portal contract food safety specialist Top 5 Food Safety Topics food traceability Hepatitis A HACCP 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registration brix pH and water activity Preparing food industry sanitisers Meat smoking High Pressure Processing Food Notice for Food Control Plans and National Programmes Significant amendments to Food Control Plans food safety updates Hemp seed can be sold as food Microbiological reference criteria Food Safety Assessor position Food recall Risk Management Hot holding meat and seafood Concentration and Drying Commercial sterilisation Food safety culture Food safety governance Calculate sanitiser Food Safety Toolkit x ray detector functionality Template Food Control Plan review of food traceability practices Listeria sampling Food Safety Buddy magazine Health Star Rating Food Act 2014 exemptions Food Recalls Imported Food Risk Advice Food Recall Procedures RMP resources Job Vacancy Pregnancy warning labels Alcohol labelling guide Egg labelling weights and measures food defence Fermenting vegetables preserving food with acids Misrepresentation Pathogen swabbing crisis management guidelines Food Recall guidelines National Programme Food safety and Covid 19 Alcohol in kombucha food legislation updates Drying fruits and vegetables for food safety

Resources and Useful Links

Regulatory Websites for Food Businesses

Useful Information

Professional Organizations

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