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)

Tags

Standards for food premises Assured Food Safety new website Food labelling food packaging Self supply water Customise Your National Programme review of food traceability practices HPP for milk Unexpected allergens in food Imported forzen berries FSSC 22000 FoodRecall template Egg labelling Listeria sampling FSANZ Food Allergen Portal Guidelines for National Programmes Winemakers Food Safety Template HACCP podcast Free Listeria training module Food allergens Food Control Plan evaluation how to determine shelf life of foods Coronavirus and food safety Importing food New Zealand Heat treatments for meat and seafood Egg shelf life food industry crisis management preserving food with acids foreign object audits Summary of Changes to Food Standards Code Preparing food industry sanitisers food defence Food Standards Code Lupin Food safety trends Food Safety posters Laboratory training courses rare or lightly cooked meat guidelines Pathogen swabbing Hemp seed can be sold as food Food labeling shelfe life guidelines Pregnancy warning labels on alcohol gluten free Food Safety Assessor position Listeria guidelines Food Recall Statistics Pet Food brix pH and water activity Salami manufacture food importer registration Nutrition Panel Calculator Food Act 2014 resources My Food Plan Food Standards Code revision weights and measurs Alcohol labelling guide Food Safety training courses National Programmes Hepatitis in frozen berries Top 5 Food Safety Topics allergen labelling vacuum packing Food business registration Front of pack labelling Private Label Hamburger meat cooking Food safety and pregnancy carbon monoxide intended use coding Making food for animals sale of raw milk food contact packaging pre-op inspections Food safety and Coronavirus Drying fruits and vegetables for food safety E coli 0157 raw milk Listeria Outbreak Rock Melon HPP 2020 General Principles of Food Hygiene Food Safety Culture resources Novel foods Food Regulations 2015 Commercial sterilisation Further Processing guidelines Meat smoking Which microbiological limits do I use Food Recall guidelines glazed seafood weights Food Safety Assessment Kombucha Health Star Rating Eating safely when pregnant Allergens in food Pregnancy warning labels control of Hepatits A in berries Cooking meat and seafood Feeding food waste to pigs label reviews Codex HACCP updates Food safety and Covid 19 Food allergen Standard 1.6.1 Listeria testing UCFM Guidelines Domestic fridges Imported Foods High Pressure Processing Alcohol in kombucha Listeria swabbing crisis management guidelines Food safety training resources Calculate sanitiser irradiated food apricot kernels and food safety Fermenting vegetables preservatives in meat Imported Food Risk Advice food safety updates modified atmosphere packing Country of Origin labelling for food Starting a Food business food preservation National Programme Microbiological Limits in Food Food Act 2014 exemptions Food premises requirements Office administrator position Listeria training Home based food businesses Job Vacancy NPD Coronavirus FCP evaluation Food Notice for Food Control Plans and National Programmes Imported food Food Safety Buddy magazine alcoholic beverages composition requirements custom Food Control Plan Template Food Control Plan new rules for allergen labelling Template FCP food allergen labelling food safety role weights and measures Hepatitis A Environmental swabbing Dietary Supplements requirements Misrepresentation fresh produce sanitation Covid 19 implications for food manufacturing food safety auditor Internal Audit training food safety programme templates Food safety governance RMP resources Listeria outbreak Cross contamination E coli 0157 Acidification Allergen management and labelling guide Food Safety Toolkit Food Recalls shelf life determination food legislation updates Dehydrating foods Food Safety data capture Concentration and Drying Mercury in Fish Food fermentation Significant amendments to Food Control Plans Food Recall Procedures Milk allergen in dark chocolate RMP template forms carbon monoxide in fish processing contract food safety specialist Microbiological reference criteria WSMP template Safe fish consumption Bacterial levels in food Allergen management Storage of meat and seafood Kombucha food safety Listeria testing of ready to eat foods alcohol warning labels sous vide metal detector functionality part time food safety role Food Fraud HACCP updates x ray detector functionality sulphites in meat Food Protection Forum Food Fraud Toolkit 2020 HACCP listeria online training Listeria monocytogenes in ready to eat foods Food safety culture Hot holding meat and seafood fish processing hydrogen cyanide and apricot kernels salami food safety guidelines food weights and measures sous vide for foodservice Total Diet Survey Water activity seminar Listeria monocytogenes in ready to eat food New Product Development Novel food processing technologies National Programme guidelines COVID 19 Acidifying Food Food Safety Watch Hurdle Technology food and botulism risk National Programme guidance Labelling of irradiated food food standards code index Food Allergen Portal Food recall Risk Management food traceability Hepatitis A in frozen berries Household Refrigerators HACCP training Intentional Substitution Imported Food made with fortified ingredients Food processing criteria raw milk safety Food Act 2014 Calculating alcohol in brewed soft drinks Hemp seed food labelling Sushi guidelines

Resources and Useful Links

Regulatory Websites for Food Businesses

Useful Information

Professional Organizations

Categories

Tags

Archive

2019

2020

2021