FOOD SAFETY INFORMATION COUNCIL
The Food Safety Information Council aims to reduce the number of Australians getting sick from food poisoning by providing simple, easy to follow consumer information on the handling, storage and preparation of food.
The Australian Health Department estimates 5.4 million Australians get sick annually from eating food contaminated with bacteria or viruses. This figure is outrageously high considering Australia has one of the safest food supplies in the world due to effective working partnerships between food manufacturers, food handlers, retailers and government regulators.
A good proportion of this figure is due to us, consumers, who mistreat or mishandle food. Often we do this because of lack of information – that's the gap the Council wants to fill.
HACCP stands for Hazard Analysis Critical Control Point. HACCP is a risk management methodology used by the food and related industries for the control of food safety hazards to acceptable risk levels.
HACCP Australia is a leading food science organisation specialising in the HACCP Food Safety Methodology and its applications within the food and related non food industries.
- Cooking For a Party
- Cross Contamination
- Food Poisoning Bacteria
- Young People Leaving Home
- Work and School
- Tiny Tummies (babies) and Senstive Systems
- Young Children
- Healthy Holidays - e.g. Christmas