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Frequently asked questions (NPC)
Frequently asked questions (NPC) Here you'll find frequently asked questions about the Nutrition Panel Calculator (NPC) and how to create Nutrition Information Panels (NIP). On this page
- What are the requirements for an NIP?
- What do I do if I can't find my ingredient in the NPC database?
- Where can I find information on the foods in the NPC database?
- Where can I find information on the nutrients reported in the NPC?
- Who should I contact?
Published December 2023
Nutrients in the NPC
Nutrients in the NPC Learn about the nutrients included in the Nutrition Panel Calculator (NPC) and where the data is sourced from. On this page
- Nutrients reported in the NPC
- How carbohydrates are defined and calculated
- How energy is defined and calculated
- How fat and saturated fat data are derived
- How sodium data is derived
- How protein data is derived
- How sugars data is derived
Published December 2023
Quick Start Guide
Quick Start Guide We've designed the Nutrition Panel Calculator (NPC) to be an easy to use application. We have a simple Quick Start Guide outlining a three step process to create a Nutrition Information Panel (NIP). Before you start, there are a few things you need to know:
- naming your recipe - this can be anything you choose, but must be unique within your current list of available recipes. Recipe names can include any combination of letters, numbers and special characters (such as > & % #) but can't be changed once they have been saved.
- the ingredients and amounts you use in your recipe
- details of any custom ingredients you plan to add
- your final recipe batch weight
- the serve size and serves per package of your…
Published December 2023
Reference list
Reference list Last update: 15 September 2020 The references on this page was compiled in August 2011. Download this list (PDF 81 kb) | (Word 30 kb) 1. Brand Miller J, James KW and Maggiore P. (1993) Tables of Composition of Australian Aboriginal Foods. Canberra: Aboriginal Studies Press. 2. United States Department of Agriculture National Nutrient Databank for Standard Reference. (2006) Release 19. www.nal.usda.gov/fnic/foodcomp/search 3. United States Department of Agriculture National Nutrient Databank for Standard Reference. (2010) Release 23.…
Published December 2023
NPC user guide
NPC user guide This guide gives you details on how to use the Nutrition Panel Calculator (NPC). Learn how to create recipes, add ingredients and define other aspects of your recipe to produce a Nutrition Information Panel (NIP). On this page
COVID-19 advice for take-away food, donated food and food delivery
COVID-19 advice for take-away food, donated food and food delivery
Remember: all normal requirements for food businesses to produce safe food remain in place.This advice can help food businesses doing home delivery and take-aways during COVID-19 restrictions. You must ensure you have the skills and knowledge to manage any food safety risks. Know your food safety requirements You must comply with all the food safety requirements that apply to your food operations. There are strict health and hygiene requirements to prevent food contamination. The Food Standards Code Standard 3.2.2 includes requirements for hygiene, food handling,…
Published December 2023
COVID-19 advice for food business general health and hygiene
COVID-19 advice for food business general health and hygiene The best ways to prevent the community spread of coronavirus disease (COVID-19) are for everyone to maintain effective hygiene and follow social distancing rules. The Food Standards Code requires food businesses to take all practicable steps to prevent contamination of their food service or processing environment. Effective hygiene Maintaining effective hygiene includes:
- regular handwashing
- cleaning and sanitising facilities and equipment
- maintaining strict requirements around worker health and hygiene
- implementing social distancing.
- all…
Published December 2023
Minimising business impacts caused by COVID-19
Minimising business impacts caused by COVID-19 On this page
- What you can do to protect your employees and customers
- What to do if staff have symptoms or test positive for COVID-19
- COVID-19 regulatory compliance and global supply issues
- More information
Published December 2023
Staying up to date with COVID-19 requirements
Staying up to date with COVID-19 requirements It is important that businesses keep up to date with requirements, which vary between states and territories and may change regularly during the COVID-19 pandemic response. Some states and territories may have specific requirements such as completing a COVID-19 Food safety checklist. Food regulators have developed a voluntary tool to help food businesses. Download the Food safety checks for food businesses (such as cafes and restaurants) preparing to recommence pre-restriction operations (PDF 215 KB). State and territory web pages on COVID-19 and food business operations: ACT:
- …
Published December 2023
Reducing acrylamide exposure in food
Reducing acrylamide exposure in food FSANZ is working with international food regulators and the food industry to look at ways to reduce consumer exposure to acrylamide. If you're a food manufacturer or producer it's important that you take steps to reduce the level of acrylamide in your food to as low as reasonably achievable. To help you do this, Food and Drink Europe has developed a toolkit with strategies to help reduce levels of acrylamide formation during the manufacturing process and in agriculture practices. Not all methods will apply to your industry, but the toolbox is a good way to help you evaluate your current production methods and recipes and which strategies can be best applied to your business. You can access the Acrylamide toolbox from the Food and Drink Europe…
Published December 2023