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Food Safety

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Food Recalls

The Northern Territory Department of Health has received notification from Food Standards Australia New Zealand (FSANZ) that:



RL Adams is conducting a recall on the following products:
2015-03-13 FSANZ2015_9.pdf (Adobe PDF document - 22KB)

Brand Name
  1. Darling Downs Mountain Range Eggs
    2015-03-13 Darling Downs Fresh Eggs - Mountain Range.pdf (Adobe PDF document - 334KB)
  2. Darling Downs Fresh Eggs
    2015-03-13 Darling Downs Fresh Eggs - Cage.pdf (Adobe PDF document - 358KB)
PackagingMoulded Recycled Paper
  1. 350g, 500g, 600g and 700g
  2. 300g, 350g, 500g, 600g, 700g, 800g and 1500g
Date MarkingBest Before Dates between 26/03/15 AE and 22/04/15 AE
Julian Date Code range is 036 to 063.  Julian date stamped on each individual egg.
Reason for RecallDirty Eggs (potential for microbial contamination)
CommentThis product is stocked in independent supermarkets, fruit and veg stores and butcher shops


Food Business Registration and Renewal

The Northern Territory food safety legislation takes a preventative approach to reducing food-borne illness, to enhance the Northern Territory's reputation for clean and safe foods, and assist businesses to provide food that is safe and wholesome.

The legislation requires all food businesses be registered. This registration allows the Department to identify the risks of the business, provide them with information about food safety including recalls, identify sources of food borne illness, target inspections and respond to complaints more effectively.

With the introduction of the Food Regulations on 1 January 2015 food businesses will now be required to pay a prescribed period for their registration annually. Fees are expressed in revenue units rather than dollar amounts and are adjusted on 1 July of each year in line with increases in the Darwin Consumer Price Index.

The schedule of prescribed fees applicable to food businesses are detailed in Schedule 1 of the Food Regulations are extrapolated in the following table for the period 1 January 2014 to 30 June 2015 based on 1 revenue unit = $1.11

Food businesses are classified into three different risk categories. For further information on risk classification please refer to Fact Sheet 229.


Risk Classification of Food Business

Fee in Revenue UnitsFee in Dollar Value

Exceptions to registration apply to those businesses that are of a community based, one-off nature.

Application to Renew Registration of a Food Business

Please Note: The Online Application Form is currently unavailable.
Please use these hard-copy forms available below:

Food Premises Application FormUpdatedNo.

Application to Register a Food Business (49KB)

Jan 2015.
Application to Renew Registration of a Food Business (44KB)Jan 2015.

For Food Business applicants on private water supplies, please read the following:

Food Business Water Samples (Adobe PDF document - 35KB)

Mar 2013415

 Food Safety Standards

The NT Food Act adopts the national Food Safety Standards, which set down the rules for how food must be handled and how premises and equipment must be maintained to uphold food safety. These standards are:

  • Standard 3.1.1 Interpretation and Application
  • Standard 3.2.1 Food Safety Programs
  • Standard 3.2.2 Food Safety Practices and General Requirements
  • Standard 3.2.3 Premises and Equipment
  • Standard 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons

These Food Safety Standards and more can be found at Food Standards Australia New Zealand website.

Food Safety for Vulnerable Populations

The NT adopts the Australian and New Zealand Food Standards Code by reference without amendment, therefore Standard 3.3.1 Food Safety Programs for Vulnerable Populations has in effect come into force in the Northern Territory. Whilst this is the case, the Department of Health and Families is still in the process of developing regulations under its head legislation, the Food Act 2004, to allow for the audit infrastructure needed to support the standard. At this stage organisations are not being audited against the Standard by our Department, however we are encouraging development of programs that comply with 3.3.1 ahead of the legislation necessary for the NT to implement the audit system.

Templates to develop a food safety program can be found at SA Department of Health Food Industry Sector Information.

If you have any questions regarding the food safety legislation, please contact either your local Environmental Health Officer or email the program at [click here to send email]

Food Labelling

This is a guide to the labelling requirements of the Australia New Zealand Food Standards Code ("the Code") that has been adopted into food law by all States and Territories.

This guide is designed to help small businesses prepare basic food labels for retail sale. 

Food Surveillance

One of the key roles of the Environmental Health Branch is monitoring food safety. A comprehensive monitoring and surveillance program is in place, which includes, compliance checking of premises and a food-sampling program.

The Branch works collaboratively with other jurisdictions and Food Standards Australia New Zealand (FSANZ) in developing priority-sampling plans. Surveys in which the NT has participated in recently include:

  • Tthe detection of illegal food colourings in spices
  • Microbiological quality of sushi
  • Sulphur dioxide in mince meat
  • Microbiological quality of ready to eat market food.

The NT regularly participates in the Australian Total Diet Survey (ATDS). The ATDS is Australia's most comprehensive assessment of consumer's dietary exposure to pesticide residues, contaminants and other substances.

Dietary Advice for Pregnant Women


Listeria in Foodhttp://www.foodstandards.gov.au/consumerinformation/listeria/
Mercury in Fishhttp://www.foodstandards.gov.au/consumerinformation/mercuryinfish.cfm

Fact Sheets - Food Safety

Information for Food Handlers (48KB)Jan 2015200
Skills and Knowledge (47KB)Jan 2015201
Sausage Sizzles and Barbeques (47KB)Jan 2015202
Doggy Bags (269KB)Jan 2015203
Starting a Food Business (46KB)Jan 2015204
Temperature Control (48KB)Jan 2015205
Cleaning and Sanitising (101KB)Jan 2015206
Pest Control (45KB)Jan 2015207
Food Safety Legislation (46KB)Jan 2015208
Use of Thermometers (203KB)Jan 2015209
Hazardous Foods, Cooling and Reheating (106KB)Jan 2015210
Defrosting (45KB)Jan 2015211
Temperature Control - 2 to 4 Hour Guide (46KB)Jan 2015212
Transporting Food (47KB)Jan 2015213
Hand Washing (147KB)Jan 2015214
Best Before & Use By Explained (47KB)Jan 2015215
Stacking the Refrigerator (47KB)Jan 2015216
Purchasing an Existing Food Premises (46KB)Jan 2015217
Charities Community Groups and Volunteers (47KB)Jan 2015218
Temperature Log Book (48KB)Jan 2015219
Mobile Food Vehicles (47KB)Jan 2015220
Food Safety for Tour Operators (56KB)Jan 2015221
Mercury in Fish (52KB)Jan 2015223
Cut Fruit, Fruit Juices and Smoothies (47KB)Jan 2015225
Egg Safety for Businesses (62KB)Jan 2015226
Egg Safety for Consumers (65KB)Jan 2015227
Fruit and Vegetables at Market Stalls (222KB)Jan 2015228
Risk Classification (48KB)Jan 2015229
Prescribed Fees - Food Regulations (50KB)Jan 2015230