food control plan basics packsafefoodhandler.com/fcp/retail-bake-pack.pdffood control plan – dec...

Food Control Plan – Dec 2015 INTRO 1.1 page 1

Name of business:

Food Control Plan Food Service and Food Retail

Official Template – December 2015

Basics Pack

For all food service and food retail businesses.

Ministry for Primary IndustriesINTRO 1.1 page 2 Food Control Plan – Dec 2015

Ministry for Primary Industries Food Control Plan – Dec 2015 INTRO 1.1 page 3

Contents1.0

Basics Pack– For all food businesses Introduction

Element Needed? Yes No MPI Issue

1.1 Contents Dec 2015

1.2 Amendment record Dec 2015

1.3 Getting started Dec 2015

1.4 How to use the plan Dec 2015

1.5 How to use the diary Dec 2015

1.6 Getting started checklist Dec 2015

1.7Summary of requirements for a food control plan applied to this template Dec 2015

2.0 Management2.1 Business management details Dec 2015

2.2 Physical boundaries and layout Dec 2015

2.3 Documents, records and reporting Dec 2015

2.4 Design, location and use of food places Dec 2015

2.5 Facilities, equipment and essential services Dec 2015

2.6 Training, supervision, competence Dec 2015

2.7 Managing Listeria Dec 2015

2.8 Managing Listeria in the care sector Dec 20153.0 Places Basic3.1 Preventing cross contamination Dec 2015

3.2 Using shared places for commercial food Dec 2015

3.3 Water supply Dec 2015

3.4 Roof water supply Dec 2015

3.5 Surface water or ground water supply Dec 2015

3.6 Cleaning Dec 2015

3.7 Designing a cleaning schedule Dec 2015

3.8 Cleaning schedule Dec 2015

3.9 Waste management Dec 2015

3.10 Pest and animal control Dec 2015

3.11 Maintenance Dec 2015

3.12 Designing a maintenance schedule Dec 2015

3.13 Maintenance schedule Dec 20154.0 People Basics4.1 Sickness Dec 2015

4.2 Exclusion of infected persons Dec 2015

4.3 Hand hygiene Dec 2015

4.4 Personal hygiene Dec 20155.0 Food Basics5.1 Potentially hazardous food Dec 2015

5.2 Checking temperatures Dec 2015

5.3 Purchasing and receiving goods Dec 2015

5.4 Perishable and shelf-stable food storage Dec 2015

5.5 Chilled and frozen food storage Dec 2015

5.6 Fruit and vegetables Dec 2015

5.7 Food stalls, food promotions & tastings Dec 2015

5.8 Food vending machines Dec 2015

5.9 Making and selling ice Dec 2015

5.10 Customers reheating food Dec 2015

5.11 Food allergens Dec 2015

5.12 Food composition Dec 2015

5.13Equipment, packaging and other items in contact with food Dec 2015

5.14 Food labelling Dec 2015

5.15 Transporting food Dec 2015


5.16 Customer complaints Dec 2015

5.17 Supplying (wholesaling) and tracing food Dec 2015

5.18 Recall of food and recall of items in contact with food Dec 2015

5.19Reopening a food business after a power cut or civil emergency Dec 2015

5.20Reopening a food business after a power cut or civil emergency – checklist Dec 2015

5.21 Donating food Dec 2015

5.22 Directly importing food Dec 20156.0 Records - Basics6.1 Staff training Dec 2015

6.2 Sickness Dec 2015

6.3 Transporting potentially hazardous food Dec 2015

6.4 Hot-held food temperature Dec 2015

6.5 Suppliers Dec 2015

6.6 Imported food consignments Dec 2015

7.0 Diary7.1 Using the diary Dec 2015

7.2 Diary checks Dec 2015

7.3 Diary checks – using shared places Dec 2015

7.4 Thermometer calibration Dec 2015

7.5 Week commencing Dec 2015

7.6 Notes Dec 2015

7.7 Four week review Dec 2015

8.0 Retail Basics8.0 Contents

8.1 Establishing shelf life Dec 2015

8.2 Cooling hot food and freezing food Dec 2015

8.3 Defrosting frozen food Dec 2015

8.4 Hot-holding food Dec 2015

8.5 Reheating food Dec 2015

8.6 Handling, displaying, serving potentially hazardous food Dec 2015

8.7 Slicing and packaging Dec 2015

8.8 Re-using food that has been for sale Dec 2015

8.9 Bulk foods Dec 2015

8.10 Non-food retail items Dec 2015

9.0 Records - Retail Basics9.1 Staff training – Retail Basics Dec 2015

9.2 Foods that can be reused Dec 2015


9.4 Ready-to-eat foods list Dec 2015

9.5 Ready-to-eat foods – batch record Dec 2015

Introduction


SPECIALIST SECTIONS – Use those that apply

TOPICElement Needed?

Yes No MPI Issue10.0 Serve Safe Processes10.1 Defrosting frozen food Dec 2015

10.2 Preparation Dec 2015

10.3 Cooking poultry Dec 2015

10.4 Proving that a time/temperature cooks poultry Dec 2015

10.5 Checking poultry is cooked Dec 2015

10.6 Cooking Dec 2015

10.7 Hot holding prepared food Dec 2015

10.8 Cooling hot prepared food Dec 2015

10.9 Reheating prepared food Dec 2015

10.10 Display and self service Dec 2015

10.11 Displaying food for retail sale Dec 2015

10.12 Off-site catering Dec 2015

10.13 Sushi made using acidified rice Dec 2015

10.14 Chinese Style roast duck Dec 2015

10.15 Proving a drying method for Chinese style roast duck Dec 2015

10.16 Doner kebab Dec 2015

10.17 Cooking using the sous vide technique (cook-serve) Dec 2015

10.18 Cooking using the sous vide technique (cook-chill) Dec 2015

10.19 Proving a cooking method for sous vide Dec 2015

10.20Additional food safety information for sous vide procedure Dec 2015

10.21Catering for vulnerable people: Texture modified foods, nutritional supplements and shakes Dec 2015

10.22Catering for vulnerable people: Fresh produce (fruit and vegetables) Dec 2015

10.23 Ice Dec 201511.0 Records – Serve Safe11.0 Staff training – Serve Safe Dec 2015

11.1 Hot-held food temperatures Dec 2015

11.2 Offsite catering pre-event checklist Dec 2015

11.3 Cooking poultry temperature Dec 2015

11.4 Sushi rice pH record Dec 2015

11.5 Chinese style roast duck drying record Dec 2015

11.6 Proving a cooking method for sous vide Dec 2015

11.7 Sous vide control sheet Dec 2015

11.8 Transporting potentially hazardous food Dec 201512.0 Bakery Safe12.1 Food Additives in bread and bakery products Dec 2015

12.2 Limits for harmful microbes in bakery products Dec 2015

12.3 Composition of bread and bakery products Dec 2015

12.4 Preparing raw meat, poultry and fish Dec 2015

12.5 Making bread, cakes and slices Dec 2015

12.6 Making other bakery products Dec 2015

12.7 Baking and finishing Dec 2015

12.8 Cooking meat and poultry Dec 2015

12.9 Validating a cooking process Dec 2015

12.10 Checking meat and poultry items are cooked Dec 2015

12.11 Cooking other foods Dec 2015

12.12 Filled sandwiches, rolls, wraps Dec 2015

Dec 2015


13.0 Records – Bakery Safe13.1 Staff training – specialist Bakery Dec 2015

13.2 Cooking temperature checks Dec 2015

13.3 Once a week meat and poultry temperature checks Dec 2015

13.4 Transported food temperature checks Dec 201514.0 Fishmonger Safe14.1 Food Additives in fish and fish products Dec 2015

14.2 Limits for harmful microbes in fish products Dec 2015

14.3 Composition of fish and fish products Dec 2015

14.4 Making and using ice Dec 2015

14.5 Live shellfish Dec 2015

14.6 Preparing raw seafood Dec 2015

14.7 Batters, marinades, and coatings Dec 2015

14.8 Cooking seafood and other foods Dec 2015

14.9 Validating a seafood cooking or hot smoking process Dec 2015

14.10 Checking seafood is cooked Dec 2015

14.11 Hot smoking products Dec 201515.0 Records – Fishmonger Safe15.1 Staff training – specialist Fish Dec 2015


15.3 Hot smoking record Dec 2015

15.4 Transported food temperature checks Dec 201516.0 Butchery Safe16.1 Food additives in meat products Dec 2015

16..2 Limits for harmful microbes in meat products Dec 2015

16.3 Composition of meat products Dec 2015

16.4 Defrosting meat Dec 2015

16.5 Preparing raw meat and poultry Dec 2015

16.6 Marinades and coatings Dec 2015

16.7 Brining and pickling meat Dec 2015


16.9 Validating a meat and poultry cooking process Dec 2015



16.12 Making dried meat products Dec 2015

16.13 Hot smoking products Dec 2015

16.14 Making fermented meat products Dec 2015

16.15 Validating water activity Dec 2015

16.16 Testing finished product Dec 201517.0 Records – Butchery Safe17.1 Staff training – specialist Butchery Dec 2015


17.3 Once-a-week meat and poultry temperature checks Dec 2015

17.4 Drying products – batch record Dec 2015

17.5 Hot smoking products – batch record Dec 2015

17.6 Transported food temperature checks Dec 2015

Introduction


18.0 Delicatessen Safe18.1 Food additives in deli products Dec 2015

18.2 Limits for harmful microbes in deli products Dec 2015

18.3 Composition of deli foods Dec 2015

18.4 Batters, marinades and coatings Dec 2015


18.6 Preparing and handling ready-to-eat deli foods Dec 2015

18.7 Deli dairy products Dec 2015

18.8 Sushi made using acidified rice Dec 2015


18.10 Validating a meat and poultry cooking process Dec 2015


18.12 Cooking seafood Dec 2015


18.14 Serving ice cream and making milkshakes Dec 201519.0 Records – Delicatessen Safe19.1 Staff training – specialist Deli Dec 2015


19.3 Once-a-week meat and poultry temperature checks Dec 2015

19.4 Once-a-week seafood temperature checks Dec 2015


19.6 Sushi rice pH record Dec 2015

Introduction


Amendment record (To be used with hard copy only.)

It is the owner’s responsibility to make sure they are meeting current law at all times.This is particularly important for requirements that are subject to regular change such as those in the Food Standards Code. Business owners are advised that MPI will update the template as soon as practicable after relevant changes in food law have been made. From time to time MPI will also make other changes to the template to make it clearer or easier to use after considering feedback from businesses.

Updating your Food Control Plan

When you receive an amendment:• remove the appropriate outdated pages and replace them with the new issue pages supplied;• markas“outdated”theremovedpages(keepthematthebackofyourplanorfilethemsafely–theyneedtobekeptforatleastfour

years and made available on request);• filetheinformationthataccompaniesthenewissueatthebackofyourFoodControlPlan;• sign off and date the Amendment record (this page).

Complete instructions will be given with the information that accompanies the amendment.

If you have any queries, please ask your verifier or registration authority.

Amendment No. Date Initials

1

2

3

4

5

6

7

8

9

10

Amendment No. Date Initials

11

12

13

14

15

16

17

18

19

20

Introduction


Getting started with the template Is this template for me?

This template has been developed by the Ministry for Primary Industries (MPI) to help food retail, food service and catering businesses meet requirements under the Food Act 2014 (the Act) and the Australia New Zealand Food Standards Code (the Code). It provides a set of procedures that can be tailored by an operator to become the business’ food control plan (FCP). It identifies hazards to food and how they are managed at the business. It also contains pre-printed forms for records and a diary that a business can use when it checks that FCP is being followed.

It is important that your FCP fits your business. You will need to think about the types of food, and the processing and handling that your business does. You will need to make sure that your plan covers the types of things you do, wherever you do them.

What types of businesses does this template apply to?

This template is written for businesses that operate in the following food sectors identified in Schedule 1 of the Food Act 2014:

Food retail sector where food businesses prepare or manufacture and sell food - such as a butcher, a fishmonger, a retail baker, or a business that combines one or more of these activities such as a delicatessen or supermarket; and

Food Service Sector – such as a restaurant, cafe, takeaway or caterer, including those providing catering to schools. The template may also be used by operators of residential care facilities.

The template does not cover:

• businessesinfoodsectorssubjecttoafoodcontrolplanforwhichthereisnoMPItemplate;

• anybusinessrequiredtooperatewithaRiskManagementProgrammeregisteredundertheAnimalProductsAct1999,oraWineStandardsManagementPlanregisteredundertheWineAct2003;

• Businesses subject to a national programme.

You may change the order of pages in the template FCP, use your own record sheets if they capture the same required information as the record sheets in the template, or place pages that are not relevant at the back of the template. There’s more information on this in the Documents and reporting page. Speak to your local council before you make any changes to your FCP and find out what you will need to do.

Significant amendments: If your business makes a food or carries out production, processing and handling activities that are not covered by, or are different to what MPI has written in this template FCP, you need to stop the activities that are not covered by the template. If you wish to re-introduce the activities you will need to develop a custom procedure to cover those particular activities. If you choose to develop a custom procedure to add to your template FCP it will need to be evaluated by a recognised evaluator then be registered with MPI as this will become a custom FCP. Alternatively, you may develop a fully custom FCP that covers the full scope of your business operations and requires evaluation by a recognised evaluator instead of using the template FCP.

It is illegal to sell home kill and recreationally caught fish. It is also illegal to sell recreationally caught meat or meat products, such as venison shot in the wild that has not then gone through the regulated system.

What’s in the plan?

The template FCP consists of a number of parts. All food service and retail businesses need to use the Basics Pack. All retail businesses also need to use the Retail Pack. Businesses then select which additional specialist packs also apply to their business.

Basics Pack – for all food service and retail businesses

1.0 Introduction – provides information about how to turn the template into your FCP and integrate it into your business. All businesses should have this section.

2.0 Management – contains your business details, document control requirements and training and supervision requirements. All businesses need this section to provide information required by the Act.

3.0 Places Basic – includes the procedures that are needed to ensure that the place where the food business operates from is suitable before food is prepared, handled and sold. All businesses need this section to meet requirements of the Act.

4.0 People Basic – includes the procedures that need to be in place for the people at the business, before food is prepared, handled and sold. All businesses need this section to meet requirements of the Act.

5.0 Food Basic – includes the procedures that need to be in place for food preparation, handling and sale. All businesses need this section to meet requirements of the Act.

6.0 Records Basic – provides records for use by all businesses to meet requirements of the Act. Alternative records may be used so long as they capture the same information.

7.0 Diary – contains pre-printed pages that the business completes to confirm that important tasks have been carried out and to record what action was taken if something went wrong.

Retail Pack – for retail businesses

8.0 Retail Basics – includes the additional procedures that need to be in place for food retailing. All retail businesses need this section to meet requirements of the Act.

9.0 Records – Retail Basics – provides additional records for use by retail businesses to meet requirements of the Act. Alternative records may be used so long as they capture the same information.


What’s in the plan?

Specialist Packs - use those that apply

10 to 19 Specialist sections – a range of specialist food business sections with procedures for the safe handling and processing of food for sale. An operator selects the section(s) that cover the scope of their business food activities, adds them to the first two sections and moves each “Contents” page to the front of the plan. All businesses will need some procedures from these specialist sections to meet requirements of the Act.

How does it work?

Simply put: the plan doesn’t work, unless you do! The plan provides you with a system to help you meet Food Act requirements and produce safe food for your customers.

The key to success is leadership. If management is committed to following the plan and producing safe food then staff will be more likely to take their responsibility seriously.

Making it yours

The first step in making the template into your plan is to take the Introduction and Management and Basics sections and add the specialist section(s) for the types of food(s) you sell. Your plan will need to include all your food activities.

Take time to read through the template. Some procedures require you to identify the way you do things in your business (this is referred to as “tailoring the plan”). It is important that you take time to do this because you have a duty under the Food Act to ensure that you operate your business in the ways you’ve identified in your Plan. You may do something very similar to, but not exactly as described by, a procedure in the template. This may be okay, provided it achieves the same outcome that is intended by the procedure – see the “goal” of the procedure. Talk it through with your verifier.

You may find procedures in specialist sections that don’t apply to your business; for example the Transporting food procedure if you don’t transport food. You can remove this procedure and any pre-printed records associated with it and put it at the back of the Plan (in case you later decided to transport food), or you can leave the page in your Plan but mark it as “not applicable,” Update the Plan Contents page so that it is clear that this activity is not a part of your business. If in doubt, check with your local council.

You may find that it helps to do just a few procedures at a time, and to involve staff in the process. This can help them become familiar with the Plan and develop a sense of ownership.

Once the Plan has been tailored make sure the people who work in the business are familiar with the procedures that relate to their job (see the Training, Supervision and Competence procedure).

Use the Getting started checklist to assist in implementing the Food Control Plan.

Introduction


How to use the plan

All of the procedures contained in the Basics and Specialist Safe sections are formatted in the same way.

Goal This box contains a statement about the aim of the procedure and the relevant requirements of the Act.

Why? This box explains why the goal is important.

What if there is a problem? This box contains examples of the types of things you might need to do in the event that something goes wrong.

Write it down If there is anything that you need to write down, you will find instructions here.

How this is done This section provides requirements and procedures you must follow to comply with the Act, Regulations and Notices.

Tailor the procedure Some procedures will require you to write down what you do, or to tick a box to indicate what option applies to you.

Food Control Plan Version 5.0 2013Ministry for Primary Industries

The Basics Hand hygiene

How this is done

Everyone (including contractors) follows good hand hygiene practices by washing and drying their hands, especially:• whenenteringanyareawhereunwrappedready-to-eatfood

ishandled;• beforetouchingunwrappedready-to-eatfoods;• aftertouchingrawfood(meat,vegetablesetc);• beforeputtingonglovesandafterremovingthem;• aftercoughingandsneezing;• afterusingthetoilet.

Hand washing

Step 1: Clean under each fingernail using warm running water, soap and a nail brush.

Step 2: Wash hands with warm running water and soap, rubbing vigorously (front, back and between fingers).

Step 3: Dry hands thoroughly (front, back and between fingers) by using: [tick option]

single-use cloth (roller) towel Rub hands on two sections of towel.

single-use paper towel Rub hands on two paper towels.

air blower Rub hands whilst air blower operating.

Using gloves

Using gloves is not a substitute for hand washing.

Gloves are changed between tasks (e.g. after handling uncooked food and before handling ready-to-eat foods etc).

Goal Why?

To prevent food and food contact surfaces from becoming contaminated by unclean hands through effective hand washing and drying.

• Handwashinganddryingisoneofthebestwaystopreventharmfulmicrobesfromgettingontofood.

• Harmfulmicrobescarriedonhands(orgloves)canbepassedontofoodbyeithertouchingfooddirectlyorbytouchingotherthingsthatthefoodcomesintocontactwith(e.g.benches,knives,choppingboardsetc).

How this is done

Gloves are only worn for the following tasks:

Hand jewellery and finger nails

To enable good hand hygiene, fingernails should be kept short. Hand jewellery should not be worn, if the food handler is working with unwrapped food.

What if there is a problem?

When a staff member doesn’t follow correct hand hygiene discuss the issue straight away with the person to find out why.

You may need to:• demonstratethecorrectproceduretothem;• provideahandwashbasinatamoreconvenientlocation;• changethetypeofhandcleaningmaterials;• provideinformation,e.g.onaposterabovethebasin.

If there is not a supply of soap and hand towels, renew supply. Review restocking practice.

Write it downWrite down in the Diary when employees are noticed not following good hand hygiene and what was done to correct them.

B4

It can be hard to judge time, so it is recommended you develop a habit that will help you measure the required washing time (e.g. try singing twice through the “happy birthday” song).

Gloves do not protect food from cross-contamination (e.g. passing microbes from raw food to cooked food). Gloves, just like hands, can transfer microbes from raw food, equipment, utensils and surfaces to ready-to-eat food. Hands need to be washed when dirty gloves are removed and before clean gloves are put on.

Key for Food Control Plan

Helpful explanation. You don’t have to do this, it is just a suggestion. It is not a requirement of your plan.

Important information. It helps to identify why things need to be done. It is not a requirement of your plan


How to use the plan

Pages that look like this provide guidance and information for operators of Food Control Plans.

Ministry for Primary IndustriesFOOD 5.36 Food Control Plan – Dec 2015

Guidance Customer complaints Complaints about food

If a customer is the first to identify a problem with food, the information that they provide can be vital in identifying what went wrong. An unusual taste or foreign object might be a “one-off,” but it could be the first warning of a batch-wide problem.

Investigating a complaint will help determine the scope of the issue, what needs to be done and ensure that other customers aren’t compromised. Foreign objects in food can sometimes be dangerous if they are small enough to be swallowed or are sharp.

Receiving customer complaints

If a customer makes a complaint about a food sold by the business the following action is taken:

Obtain as much information about the food from the customer as possible including:• what the customer believes is wrong (if possible see the food

and what the problem is) e.g.: – a foreign object and what it’s made of (metal, plastic, glass, wood, insect/pest etc.);

– an unusual taste (describe);• when it was sold (if possible see the till receipt);• how the food was packaged;• information provided with the food (e.g. batch details, date

code) to help identify other food that may be affected);• how the customer has kept and handled the food since

purchase.

Guidance on investigating customer complaints:• Complaints about foreign objects in food are investigated to find

the cause and to identify action needed to prevent it happening again.

• Identify the likely source of the object – could it have come from your business or from somewhere else? Consider: – ingredients – talk to suppliers; – staff – jewelry, clothing, hair, Band-Aids; – environment – walls, windows, overhead lights, wooden pallets;

– packaging – when product was opened or when product was packaged.

• Identify what went wrong and what might need to change.

The complaint is investigated to determine the likely cause.• If it related to food that wasn’t made or packaged by your

business, notify the manufacturer/supplier with the details.• If food was processed or packaged by your business, find out

whether the complaint has arisen from these activities: – If it has, identify what went wrong, how it happened and what can be done to stop it happening again;

– If it hasn’t, notify the supplier/manufacturer with the details.

Complaint about a foodborne illness

If illness has been caused by a food certain facts need to be

known that may not be available to the business, such as:• what type of harmful organism caused the illness;• the symptoms and when they started;• a history of food consumed and other matters that could have

caused illness.

If a customer suspects that they have a foodborne illness advise them to contact the local public health service: phone number:

Contact the local public health service as soon as possible to advise them of the suspected foodborne illness and seek further advice.

If a customer has concerns about their health advise them to see their doctor.

Following up complaints

If someone with a complaint is not satisfied with your investigation and answer, advise them to contact their local council.

If a problem is traced to food processed and handled by your business you must take the necessary steps to ensure that it does not happen again.

Let a customer know about what you have done to investigate their complaint and what you found.• record in the Diary the date and time that the complaint is

made;• customer details (name, address, telephone number – so that

the business can contact them after investigating the problem);• what the complaint is about (the product, what the customer is

concerned about);• date/time the item was purchased (so that the business can

identify what batch/ delivery/supplier might be involved).

You should write down in the Diary what you did to investigate the issue, what you found and what you did to prevent the problem from happening again.

Introduction

Introduction

Ministry for Primary Industries December 2015 Food Control Plan INTRO 1.5 page 1

How to use the diary

Ministry for Primary IndustriesFood Control Plan Diary Version 5.0 20138

Week commencing / /

Monday (Any problem or changes – what were they and what did you do?)

Tuesday (Any problem or changes – what were they and what did you do?)

Wednesday (Any problem or changes – what were they and what did you do?)

Thursday (Any problem or changes – what were they and what did you do?)

Friday (Any problem or changes – what were they and what did you do?)

Saturday (Any problem or changes – what were they and what did you do?)

Sunday (Any problem or changes – what were they and what did you do?)

Once a week checks

Weekly and fortnightly cleaning tasks completed Signs of pest activity: No Yes

Weekly and fortnightly maintenance tasks completed

The procedures in our Food Control Plan were followed and effectively supervised this week.

Name: Signed:

(If yes, write down what you did above)

Week one

Are there plenty of hand washing materials at the hand washbasins?

1 Date Write Monday’s date here

2 Problems or changes Write down in the Diary anything that went wrong that day and what you did to put things right.

3 Once a week checks Tick the boxes after completing the tasks.

4 Sign off At the end of each week, the day-to-day manager should sign the Diary to confirm that the plan has been followed.


Week commencing / /








Once a week checks




Name: Signed:


Week one



Week commencing / /








Once a week checks




Name: Signed:


Week one



Week commencing / /








Once a week checks




Name: Signed:


Week one


The Diary contains records of checks made during the week. Each week is presented on two pages. The Diary is also used to record any food safety problems that arise and show how they are dealt with. Every four weeks there is a page to review the activities of the previous month and confirm that any changes at the business are in accordance with the plan.

The Diary can also be used to keep other day-to-day records that you use to follow your plan. You can download the Diary and replacements from www.mpi.govt.nz

www.mpi.govt.nz


How to use the diary

Daily chilled and hot-held food checks

• Each day, write down the food temperature (see Checking temperatures procedure) within each unit used to hold either hot or chilled food.

Unit

Mon Tue Wed Thu Fri Sat Sun

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

Temperature Time temperature taken

Once a week poultry temperature checks (+meat and poultry if a butcher, deli or baker)Cooking poultry – checking a proven cooking procedure • Select one poultry item or dish that you cook using a proven time and temperature setting – see Proving that a time/temperature

setting cooks poultry or +validating a meat and poultry cooking process. Check its cooked temperature to confirm that it is cooked by either: – reaching at least 75oC; or – meeting the time/temperature combinations in Cooking poultry.

• If you cook more than one item or dish that contains poultry, select a different item or dish each week.

Day: + Poultry item:

Action taken if temperature not reached

Method (how was the meat and poultry cooked?)

Select cooking time/temperature setting used:

Time started cooking

1st probe* 2nd probe

time temp time temp

Cooked to 75ºC

Cooked at ºC for seconds/minutes

*If the core temperature of the food when it is first probed is above 75oC, it isn’t necessary to probe it a second time.

Reheating poultry +• Select one poultry + item or dish that is reheated and check that its reheated temperature is at least 75oC. Complete the table below.• If you reheat more than one item or dish that contains poultry+, select a different item or dish each week.

Day Poultry item

Reheating

Action taken if temperature not reachedMethod (How was the poultry reheated?)

Time started reheating

Time finished reheating

Finished core temp**

**The core temperature of the food should be 75oC or above. If the food has not reached this temperature, keep reheating it until it does.

Cooling potentially hazardous food (only required if food has been cooked or heated and then cooled)

Day Food item

Cooling

Action taken if temperature not reachedMethod (How was the food cooled?)

Time started cooling

Temp after 2 hours***


***Food must be cooled from 60oC to 21°C within 2 hours and from 21°C to below 5°C within 4 hours – see Cooling hot food.

Ministry for Primary Industries

Diary

Food Control Plan – Dec 2015 DIARY 8.6 page 1

Week 2 commencing / /These numbers refer to the numbers you assigned to your chiller units on page one.

This section is only used if you serve dishes that contain poultry.

Every business day, record the “food” temperature in each unit along with the time that you did the check.



Unit


1

2

3

4

5

6

7

8

9

10

11

12

13

14

15











time temp time temp

Cooked to 75ºC




Day Poultry item

Reheating







Day Food item

Cooling







Diary


Week 2 commencing / /Daily chilled and hot-held food checks


Unit


1

2

3

4

5

6

7

8

9

10

11

12

13

14

15











time temp time temp

Cooked to 75ºC




Day Poultry item

Reheating







Day Food item

Cooling







Diary


Week 2 commencing / /



Unit


1

2

3

4

5

6

7

8

9

10

11

12

13

14

15











time temp time temp

Cooked to 75ºC




Day Poultry item

Reheating







Day Food item

Cooling







Diary


Week 2 commencing / /

Introduction

The Diary contains records of checks made during the week. Each week is presented on two pages. The Diary is also used to record any food safety problems that arise and show how they are dealt with. Every four weeks there is a page to review the activities of the previous month and confirm that any changes at the business are in accordance with the plan.

The Diary can also be used to keep other day-to-day records that you use to follow your plan. You can download the Diary and replacements from www.mpi.govt.nz

www.mpi.govt.nz

Introduction


Getting started checklist

Use the following checklist to assist you to tailor and introduce the Food Control Plan to your business.

1Start with the Basics section and add the specialist section(s) that cover the scope of your retail and/or food service activities.

Done

2Read through all the pages in each section of the template and where there are blanks or tick boxes fill them in to show what happens in your business. Complete the site plan of your business.

Done

3If there are things you do that you think are not covered by the template, stop and contact your local council for advice to see if the plan is appropriate for your business.

Done

4Remove any pages or mark as ‘not appropriate’ any that do not apply to your business (keep them at the back of your plan in case you change what you do and need them later) or mark them as “not appropriate.” Update the Contents pages and keep these at the front of the plan.

Done

5Complete the cleaning and maintenance schedules. You may want to keep these with your Diary. Done

6Write in the diary the equipment used for cold storage and holding food and write the opening and closing checks carried out each day.

Done

7If you use a particular time and temperature setting for cooking poultry, complete the Proving that a time/temperature setting cooks poultry procedure.

Done

8Make sure that everyone who works in the business is trained and is familiar with your Plan and start a training record for each member of staff.

Done

9Register your completed Food Control Plan and arrange for a verification visit. Done

10Follow the procedures contained in your Food Control Plan.

11Review your plan when things change (to ensure that your FCP still fits your business) or go wrong (to prevent them happening in the future), and make amendments as required. Refer to significant amendments on page 1.3.

Done

After your FCP is registered your business will be regularly checked (verified/audited) against the Plan. The verifier will want to confirm that your Plan reflects your business activities, that you are meeting Food Act requirements, see your Diary and other completed records and discuss with you and your staff what you do to ensure that the food you sell is safe.

Helpful stuff - Contact your registration authority if you need further guidance on how to complete and register your plan.

Introduction


S. 36 in Food Act 2014 Where this is found in template

A food control plan is a plan designed for a particular food business to identify, control, manage, and eliminate or minimise hazards or other relevant factors for the purpose of achieving safe and suitable food, taking into account—

(a) each type of food that the food business trades in; and

(b) each type of process or operation that is applied to the food; and

(c) each place in which the food business trades in food.

The template recognises the range of foods and operations that are within the general scope of businesses operating in the sector.

The Basics sections 3 to 6 cover matters relation to places, people and food that are relevant to the business. The Retail Basics section covers matters common to retailers.

Specialist sections 10–19 cover matters specific to particular businesses, activities, foods or processes.

This allows a business operator to tailor the template to recognise the range of operations at their business.

S. 39 Food control plan: chief executive’s power to issue official template or model

(1) The chief executive may, by notice under section 405, issue a template or model for different types of food sectors or food businesses.

This template is issued by the Food Notice – Official Template Food Control Plan for Schedule 1 Food Businesses: Food Service and Food Retail, December 2015. See www.mpi.govt.nz

S. 41 Food control plan: form

A food control plan must be in writing in a form acceptable to the appropriate registration authority.

This template is issued by Notice. When it has been correctly completed by a food business it will become acceptable for registration.

S. 42 Food control plan content

A food control plan must set out:

(a) the name, trading name, and business address (including the electronic address, if available) of—

(i) the food business or businesses covered by the plan; and

(ii) if the plan applies to only one food business, the operator of the food business; and

(iii) if the plan applies to more than one food business, the operator of the plan and the operator of each food business covered by the plan;

This is in the Business and Management details: Section 2 of this template.

(b) the operators’ physical and electronic addresses for the purposes of section 378(3)(a);

This is in the Business and Management details.

(c) the physical address or, if appropriate, the location of the food business or its nominated home base;


(d) the name, or the position or designation, and the area of responsibility (if appropriate) of the person who is responsible for the day-to-day management of the plan, as nominated by the person in control of the food business or businesses


(e) the scope of the plan, including (without limitation)—

(i) the type of food to which it applies; and

(ii) the nature of the food business or businesses covered by the plan; and

(iii) the trading operations under the plan.

(i) Template title provides the scope, e.g. Food Service and Retail Food Control Plan;

(ii) The scope of the plan is also identified in the Plan Introduction Section 1.0– 1.7;

(iii) The scope of trading is also identified by the elements of the FCP that are ticked as relevant on the contents page by the business operator.

Summary of requirements for a food control plan applied to this template

Introduction

www.mpi.govt.nz


S. 42 Food control plan content cont... Where this is found in template

(f) how the applicable requirements of this Act (as defined in section 8(1)) will be met under the plan

The template enables a business operator to meet the applicable requirements of the Act when they tailor the template to become their food control plan by ticking relevant boxes on the contents page and filling out other pages as indicated in the template.

(g) a description of the hazards and other factors that are reasonably likely to occur or arise

Procedures in the template identify and describe particular hazards that can arise, for example in the “why?” section

(h) procedures to achieve the safety and suitability of food, including (without limitation)—

(i) good operating practice; and

(ii) control of all relevant hazards and other factors that are reasonably likely to occur or arise; and

(iii) monitoring of appropriate parameters and limits; and

(iv) preventative actions; and

(v) corrective actions; and

(vi) operator verification activities; and

(vii) document control and record keeping

Procedures in the template are set out in each respective section (3 - 19) of the template covering a particular topic:

(i) describe good operating practices to control, eliminate or reduce the risk that particular hazards will occur or arise, for example in the “how this is done” section;

(ii) identify where checks are needed;

(iii) identify preventative actions. Good operating practices can be, in themselves, preventative actions. Highlighted information contained in the ‘important information’ boxes may also identify preventative actions;

(iv) describe corrective actions should a hazard occur, for example in the ‘what if there is a problem?’ section;

(v) incorporates verification checks for the operator such as equipment calibration, confirming cleaning has been carried out; making sure that the plan is up to date/new staff have been trained;

(vi) identifies what needs to be written, such as in the ‘write it down’ section. The template also includes pre-printed forms for keeping records and provides for document control – such as with version numbers; contents pages and an amendment record.

(i) any validation information as appropriate Where the template includes practices that may require validation, procedures provide a validation process, such as to confirm that a temperature setting for a particular length of time will consistently meet a cooking parameter identified in the template.

Where MPI has specified particular times, temperatures and other measurable requirements, these have been based on relevant science.

http://www.foodsafety.govt.nz/elibrary/industry/Technical_Guidance-Explains_Been.htm

(j) any other matters that may be specified in regulations or in Notices under section 405

Elements in the template take into account requirements set in regulations (and Notices) – see below.

S.45 amendment to a Food Control Plan based on a template

(2) if the amendment to the Food Control Plan is not a significant amendment, the operator must give written notice of the amendment to the registration authority

Information about amending the plan is included in the introduction section 1.0 - 1.7.

(3) If the amendment is a significant amendment, the operator must apply to the registration authority for the plan to be registered

Information about amending the plan is included in the introduction.

Also note – Significant amendments are define in Part 3 of the Food Notice – Food Control Plans and National Programmes.

S.50 Duties of operators of registered food control plans Information about the duties of operators is incorporated in the introduction included in section 2.3 Documents, records and reporting.



Introduction


S.51 Operator of a registered FCP must notify registration authority of significant change in circumstances

Information about significant change in circumstances is included in Section 2.3 Documents, records and reporting.

R. 6 Additional contents of a food control plan

6(2) A FCP must:• describe the physical boundaries and layout of the place in

which the food business is operating by providing a diagram or site plan; and

• describe the activities of the food business that are carried out within those physical boundaries; and

• describe any activities carried out within those physical boundaries that are not activities of the food business; and

(ii) how those activities pose a risk to food safety and suitability; and

(iii) how any such risk to food safety and suitability will be managed to ensure that food safety and suitability is not compromised;

• describe the activities that are carried out in neighbouring premises that pose a risk to the safety and suitability of food.

This is in the Business and Management details section reference 2.1 - 2.8.

R1-6,12-38,83-85,88,90

The Food Regulations 2015 provide the details of things that businesses subject to food control plans need to take into account and do. These matters include:• interpretation;• thedesign,constructionandlocationoffoodbusiness

places,andfacilities,equipmentandessentialservices;• supportingactivitiessuchaspestcontrol,waste

management,cleaningandmaintenance;• sourcing and receiving food;• protecting food from contamination by people and during

production,processingandhandling;• competency and training;• corrective action;• record keeping and reporting;• verificationandfrequency.

Some parts in various sections of the template, for example, Design, location and use of food places, Training, supervision and competence and Water supply are included as these are required by the regulations.

Verification is in Business and Management details.

Food Standards Code (The Code)

The Food Standard Code provides requirements for things such as composition, labelling, substances added to food and microbiological limits.

Note that the Code is regularly amended and it is the food business’s responsibility to refer to the current code for the latest requirements.

See www.foodstandard.gov.au

References to the Code are scattered throughout the template to assist businesses about where they are relevant.

It is not intended or advised that a food business place reliance on this guidance material to ensure legal obligations with Code requirements are fully met. A food business must know and ensure all relevant standards in the Code as enacted are complied with. Code changes or amendments may not be reflected in the template. If a food business is unsure about what Code standards apply or their interpretation, it is recommended that the food business seek independent legal advice.


Management

Food Control Plan – Dec 2015 MGMT 2.0 page 1

Food Service and Retail Food Control Plan

Management

Ministry for Primary IndustriesMGMT 2.0 page 2 Food Control Plan – Dec 2015


Management


Business management details

Business details

Legal name

Trading name

Legal status

[tick as appropriate]

sole trader partnership limited liability company

other [specify]:

Type of business


single outlet managed branch of company franchise

other [specify]:

Activity


Food Service: dine in takeaway on-site catering off-site catering

other [specify]:

Food Retail: butcher delicatessen bakery fishmonger fresh produce grocery

transport/delivery

supply other businesses transport/logistics other (specify):

mobile food service or retail

Postal address

Telephone

Fax

Email

Location(s)

Street address (1) (premises where food business operates)

Water supplyAdditional sites [continue on a separate sheet if needed and attach]

List below any other premises that are used in connection with the food business (e.g. premises used for storage or pre-preparation of food). These activities and sites will also be covered by this FCP. If water is used for food purposes, identify the source of the water supply.

Street address (2)

Activities/water supply source

Street address (3)

Activities/water supply source

Street address (4)

Activities/water supply


Management

Operator The operator is the owner or other person in control of the food business. If the food control plan applies to more than one food business, the operator is the person responsible for the food control plan*

NamePhysical address (Business or Residential)

Electronic addressTelephone

*Operator of each food business (if plan applies to more than one food business)

Add additional rows as necessary.

NamePhysical address (Business or Residential)

Electronic address

Telephone

Day-to-day manager [write ‘as above’ if the day-to-day manager is the operator] The day-to-day manager is the person who has the overall responsibility to make sure that the FCP is being followed and the appropriate checks and records are completed.

Name and/or position

Telephone

Delegated responsibilitiesIn some cases, specific tasks maybe undertaken by someone other than the day-to-day manager. Delegated tasks and the people responsible are identified below (unless otherwise stated, the back-up person for these tasks is the day-to-day manager).

Name and/or positionDelegated duty [write name of procedure or task that is delegated]




Registration authority (this will be your local council unless your FCP covers premises situated in more than one council jurisdiction or you have a third-party verifier in which case it will be MPI)

Registration authority

Contact person

Address

Telephone

FaxEmail

Verifier (if not local council)

Verifier (agency)

Contact person

Address

Telephone

Fax

Email

Introduction Business management details


Management


Physical boundaries and layout Using the grid below draw a diagram showing the physical boundaries, the layout of the place where you operate your business, and the types of activity carried out there. You must also show the location of any other activities within the physical boundaries that are not activities of your food business. You do not need to show activities that happen outside the physical boundaries unless the activities on neighbouring properties pose a rick to the safely and suitability of food. Use the box below the grid to describe what these activities are.

If you operate from more than one place you can copy this page to provide the information about each location. Your FCP must include details of how you keep food safe and suitable if the other activities could affect the safety and suitability of your food. This is included in Using shared places for commercial food.

Business name

Site address

A description of the activities that are not activities of this business:


Management


Documents, records and reportingRecord keeping

Keeping accurate records is a requirement of the Act (section 50) and regulations (regulations 35 - 38). This template includes important record-keeping documents your business may require depending on your food business including:• a list of suppliers;• staff training;• sickness record;• pest control;• cleaning.

Completing the Diary is an important part of record keeping. It helps to show how you correct things that go wrong and could affect the safety or suitability of food. You can use the diary to:• write down anything that goes wrong;• write down what was done to correct the problem and prevent customers from being affected;• write down what was done to prevent a problem from happening again;• confirm that the procedures in the FCP have been followed.

The Diary also contains space for keeping records of temperatures of cooked, stored and displayed food and thermometer calibrations.

There’s more information on how to use the Diary in the introduction and in the Diary itself.

Pre-printed documents for recording other checks are also provided for specific activities, for example:• recording the shelf life of foods;• checking meat is cooked;• re-using food.

Making changes

If you carry out any food activities that aren’t identified in this plan, they may require evaluating and approval before you can incorporate them into the plan. Changes that will require evaluation and approval are set out in Part 3 of the Food Control Plans and National Programmes Notice 2015: What constitutes a significant amendment to a food control plan. They include major alterations of processing facilities; processing food not covered by the plan; setting up a new process not covered by the plan; making changes that introduce new hazards; and other activities that are not covered by the procedures in this template. If you make a significant amendment your plan becomes a custom FCP and must be registered with MPI.

Changes that are not likely to require evaluation and approval include: • using your own record sheets as long as they contain at least the same information as those provided in the template;• changing the order of procedures; • removing or marking as “not applicable” parts of the template that do not apply to your business (e.g. removing Transporting food

if you don’t transport food).

If you make a significant change to your plan (see above), make sure that the contents pages and procedures in your FCP are updated with the date the change was made and a new version number. If you update your plan with an Amendment issued by MPI, also update the Amendment record.

If you change any Business management details in section 2.1 or the information that accompanied your application for registration, you must notify your registration authority. This includes details on the death of the owner or operator, bankruptcy, liquidation, receivership etc.

All documents, including versions that are no longer used, and all records must be kept for at least four years and made available on request (e.g. by a Verifier or Food Safety Officer).

If you’re unsure whether a proposed change may require approval, contact your registration authority for advice.

Reporting

If something goes wrong at your business that either results in food that is not safe and suitable, or food that may not be safe or suitable and the situation could make people sick you must report this to your verifier.

You might find it useful to keep your Cleaning and Maintenance schedules in the Diary so that you can easily confirm that they are being followed


Design, location and use of food places

How this is done

The places used by the business must be appropriate for producing safe and suitable food.

The following matters must be considered and managed in the design, location and use of places to prevent or minimise contamination or cross-contamination of food:• external environmental factors (including dust, pests, dirt,

fumes, smoke);• internal environmental factors (including transfer of

contaminants from surfaces and between foods, dust from overhead fittings);

• the build-up of dirt, mould, condensation and the shedding of particles;

• size of food places is sufficient in regard to the number of people working there, the nature of the business, the potential patronage and the volume and range of food prepared and served;

• working conditions facilitate good operating practices and ensure cross-contamination and deterioration of food is minimised;

• allows for the easy movement of people involved with preparing/serving food and provides good access to areas for cleaning, checking and maintenance;

• materials used in the construction of structures and surfaces must not be a source of contamination for the food (e.g. they should not impart chemicals or toxic matter to the food) and can be easily cleaned.

In addition, places used for food are exclusively used for the purpose of food business activities while the business is operating.

Goal Why?

Places used for food are located, designed and constructed appropriately, so they can be used to prepare and/or serve food that is safe and suitable.

Act requirements: • The design must exclude, where possible, dirt, dust, fumes,

smoke, pests and other contaminants. • The design, construction and location of the place of food

business must enable food to be safe and suitable.• Any risk posed to food safety and suitability relating to the

location of the place (e.g. from previous use; or proximity to activities that could result in food becoming contaminated) must be identified and managed.

• A place must have adequate space for processing and handling activities, fixtures and fittings.

• The design must provide for easy access for effective cleaning and maintenance.

• Food may be contaminated and customers made ill from: – toxic materials left over from previous uses of places; – contaminants such as dust, fumes, spray-drift; – materials unsuitable for contact with food that are used in construction of places.

• Good design and layout of places provides sufficient space for: – people to work in ways that won’t contaminate food; – effective cleaning and maintenance.

Management


Management


Facilities, equipment and essential services

How this is done

The location, design, construction and operation of facilities, equipment and essential services must prevent or minimise contamination or cross-contamination of food:• appliances and food containers are not a source of

contamination of the food (e.g. they should not impart chemicals to the food or easily break i.e. glass), and are made of materials that can be easily cleaned, sanitised and sterilised (as appropriate to their use);

• adequate lighting that gives sufficient natural or artificial light for all activities including cleaning;

• sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours, and in the case of a mechanically assisted air flow the intake must be positioned to draw clean air;

• adequate self-drainage of floors to minimise water ponding;• provision of adequate supply of suitable water;• an adequate hot water capacity for the nature of the

business;• suitable facilities that can meet temperature control

requirements for the hygienic preparation and storage of food (e.g. chillers, freezers, ovens);

• an adequate number of hand washbasins with warm running water and supplies for hygienic cleaning, sanitising and drying of hands or another suitable means of cleaning, sanitising and drying hands;

• adequate facilities and appliances for cleaning and sanitising the premises, facilities and appliances;

• adequate storage for cleaning materials and staff personal items that cannot be taken into work areas.

Goal Why?

To ensure that facilities, equipment and essential services are designed, constructed and located so that they may be operated in ways that that keeps food safe and suitable.

Act requirements: • The design, construction and location of facilities,

equipment and essential services at a business must enable food to be safe and suitable.

• Facilities, equipment and essential services must not be operated beyond their capacity or capability.

• Food may be contaminated and customers made ill from: – poorly designed equipment that can’t be adequately cleaned;

– equipment constructed of unsuitable materials for contact with food;

– facilities, equipment and essential services operated beyond their designed capacity and capability.


Training, supervision, competence

How this is done

The day-to-day manager must be familiar with and understand all of the procedures in the FCP.

The day-to-day manager must ensure that each member of staff is skilled and has the competency required to carry out each safe practice and procedure relevant to their work.

All staff and visitors where appropriate must be trained in the following practice and procedures before they can work:• hand hygiene;• personal hygiene;• health and sickness;• potentially hazardous food;• cleaning and sanitising;• food allergens;

•

•

•

•

Staff must also be trained in other procedures appropriate to the tasks before they are expected to carry them out.

When to train staff:• before new staff start working;• when introducing new procedures;• when existing procedures are changed;• whenever something goes wrong due to staff failing to

follow procedures.

Goal Why?

To ensure that all staff have a good understanding of the Plan’s requirements and food safety matters related to their area of work.

Visitors to processing and handling areas, such as maintenance or delivery personnel, understand what they must do to keep food safe and suitable.

Appropriate training and supervision is provided.

Act requirements:• The instruction, training and supervision of staff to achieve

the safety and suitability of food must be adequately implemented and resourced.

• Any person who can affect the safety or suitability of food or carries out any activities in relation to food must have the competency required to carry out their tasks.

• Staff and visitors (such as delivery or maintenance personnel), must understand what they must do while at the place of business to keep food safe and suitable.

• Food may be contaminated and customers made ill if people do not understand and put in place practices that keep food safe.

• Some staff may need supervision due to inexperience, ability, size of operation etc.

• Staff need to be competent in what they do if the plan is to be successfully implemented.


Retrain staff if necessary.

You should also consider:• reviewing staff training to see if it can be improved;• improving staff knowledge of why it’s important to follow safe

food practices;• making sure staff have access to the relevant procedures

from the Plan;• the need to increase supervision.

Write it downYou must:Complete a Staff training record for each person who works in the business.Sign off each task on an employee’s Staff training record when he or she has received training in a task, has demonstrated a good understanding and has been observed consistently following the correct procedures.Record any retraining or refresher training in an employee’s Staff training record.Write down in the Diary if something went wrong that was caused by inadequate training, supervision or lack of skill. Identify what went wrong, why it happened and what you have done to help prevent it from happening again.

Unless a staff member has received training in a specific task, then they are not allowed to perform that activity.

Management


Management


Managing Listeria

How this is done

Special care must be taken when handling foods that are potentially hazardous – see Potentially hazardous foods. Follow the instructions below carefully. This is because they are foods that:• will support growth of Listeria monocytogenes;• may not be processed further to make them safe to eat;• are stored refrigerated; and• can be stored for long periods.

You must thoroughly clean, and if necessary, sanitise processing areas and equipment.

It is important that if potentially hazardous foods are taken out of their packaging, they are handled hygienically to prevent them becoming contaminated.

In the rest of this template, the “important information” box below is used for procedures where it is particularly important to control the spread of Listeria.

Goal Why?

To prevent ready-to-eat (RTE) food becoming contaminated with the bacterium Listeria monocytogenes.

Act requirements:• All food that is produced or processed and handled must

be handled in a way that minimises contamination or deterioration.

• There must be procedures in place that prevent, eliminate or reduce hazards during the production, processing and handling of food.

• To prevent ready-to-eat (RTE) food becoming contaminated with the bacterium Listeria monocytogenes.

• Listeria bacteria can be found everywhere and will grow in food processing and storage areas

• Listeria monocytogenes causes the foodborne illness listeriosis. A significant proportion of people who get listeriosis die, including babies who can become infected by their mothers.

• Consumers with lower immunity, have a greater risk of getting sick from food than other people. These people include the very young and the elderly; people who are ill, those either recovering from illness or on medication and women during pregnancy.

• Listeria is particularly associated with long shelf life, refrigerated RTE processed foods.

• Listeria monocytogenes is considered the most dangerous pathogen of chilled processed foods as it can grow under refrigerated temperatures, in air, in no air (e.g. a vacuum pack), and under relatively acidic conditions.

Controlling Listeria monocytogenes is an important part of this process.

How this is done

People and places

All handlers of potentially hazardous foods must follow good hygiene practices when they are in the food preparation area. This includes washing and drying hands thoroughly before handling food and after touching nose, hair and other surfaces where harmful organisms are likely to be present. Food surfaces and equipment must be cleaned and sanitised before starting preparation. All handlers must wear clothing that is dedicated to food handling activities.• Self-service areas must be kept clean. • Used utensils must be regularly replaced with clean ones;

Food spillages must be dealt with promptly.

To prevent a build-up of food waste discard food scraps often.

Cleaning and sanitising

To control the presence, spread, and growth of Listeria monocytogenes you must:• keep processing areas clean; and • clean and sanitise equipment that comes into contact with

potentially hazardous processed food.

Equipment where food can accumulate, such as slicers and can openers, must be cleaned and sanitised before and after use and between different food types. This may require taking the equipment apart to get at hidden areas where small particles of food have lodged.


How this is done

Storing food

You must keep cooked and ready-to-eat foods separate from other foods so that they don’t accidentally become contaminated. Potentially hazardous foods must be stored chilled below 5ºC, or kept hot above 60ºC.

All foods must be stored and used according to instructions provided on the original labelling, or within two days of opening. Once their original packaging is opened, they must be stored covered until used.

Frozen food must be thoroughly defrosted before cooking, or cooking times extended to ensure they are cooked right through.

Check that stored food is still within its “Use-by” or “Best- Before” date. If the date has passed, or the storage conditions have not been met, throw the food away.

Bulk food containers e.g. containers of jams, pickles, sauces must be emptied and cleaned and sanitised before re-use.

You must regularly check that fridges and chillers are keeping the food stored in them at or below 5ºC.

Cooking food

When cooking potentially hazardous food, it must be cooked thoroughly. Use a probe thermometer to measure the temperature in the thickest part of the food has reached 70ºC for three minutes or 75ºC for 30 seconds. After cooking, serve high-risk food promptly.

Serving food

Take extra care when preparing and serving salads (e.g. pasta, rice, tabbouleh, and cold meat salads), cold cuts, pies, quiches etc and sandwiches – especially those containing salad ingredients.

Check the labelling on salad packaging and unless it clearly states that the salad ingredients are ready to eat, wash them in clean water.

Prepare these foods as close to meal time as practical and store them chilled until needed. If any of these foods are left at room temperature they must be eaten within four hours – otherwise the food must be thrown away.

If cold cuts are on the menu, slice and serve them as close to meal time as possible.

Further information on the control of Listeria monocytogenes in ready-to-eat foods can be found at www.mpi.govt.nz including:• Listeria management;• Good operating practices;• Microbiological testing for

verification of the control of Listeria monocytogenes;

• Guidance for the Control of Listeria monocytogenes in ready-to-eat foods;

• Fact sheet on Managing Listeria in the Care Sector.

Guidance

Ministry for Primary Industries Food Control Plan – Dec 2015 MGMT 2.8 page 1

For those catering for the elderly, very young and other vulnerable people Listeria monocytogenes (Listeria) causes the foodborne illness listeriosis. Those who are at greater risk from severe/invasive listeriosis are people with lower immunity (either because of an illness or medication), the very young, frail older people and pregnant women. Listeria can also cause miscarriage, stillbirth or premature birth, and serious illness or even death to newborn babies. Although invasive listeriosis affects very few people each year in New Zealand, it is a very serious illness and a significant proportion of these people will die.

Listeria bacteria are naturally found in the environment and on raw food products and the bacteria are easily introduced into food preparation, processing and storage areas. Listeriosis is most likely to be associated with foods that are ready-to-eat (processed) and are stored chilled. This is because these foods are often contaminated after processing, e.g. after cooking, and unlike most other organisms that cause foodborne illness Listeria monocytogenes can grow under refrigeration temperatures, in air, in no air (e.g. a vacuum-pack), and under relatively acidic conditions.

See Food Standards Australia New Zealand Standard 1.6.1. Microbiological Limits for Food.

Food and Listeria

It is vital that you and your staff understand the risk from Listeria and know how to prevent its spread when serving food to vulnerable consumers. Make sure that this is included as part of your staff training programme.

Cooked and ready-to-eat foods, that are stored chilled and have a long shelf-life are of particular concern. They are among a group of foods termed “high risk” foods. This is because they are foods that may contain the harmful organisms that can cause illness and may support the growth of Listeria monocytogenes if not kept under temperature control. See the list of common high risk foods on this page.

To reduce the risk of listeriosis you may wish to use foods that have been heat processed in their final container, such as retort-processed foods, canned foods and some pouched foods. These foods will have been cooked or processed to remove harmful organisms.

Purchasing food

Make sure you source food from a supplier who has processes to ensure their food is safe and suitable, and who will consistently supply food in clean and undamaged packaging. The food should have a “Use-by” or “Best-Before” date. It is a good idea to order quantities that you will use straight away to avoid the risk of your stored food becoming out-of-date. You should also check that the manufacturer has a Listeria

Management Plan1 in place.

Cleaning and sanitising

Regular and thorough cleaning and drying of food preparation areas and equipment will help prevent Listeria becoming established.

Even if you can’t see dirt Listeria may be present. You won’t know if it is there unless you test for it. Listeria is particularly at home in slicers and other areas that are hard to clean, also wet places, such as drains, drainage channels and wet areas around waste containers from where it can easily be spread to other places. Dirty cloths and damaged hoses are great hiding places for Listeria.

You can develop a cleaning schedule that identifies specific areas and equipment for cleaning, when it needs to be done, how it is to be cleaned (and if necessary sanitised) and who is to make sure it is done. This will help to make sure that nothing is missed out.

You can also develop a sampling programme to check key places and identify whether Listeria is in the food environment.

Take particular care with these common high risk foods: • fresh produce which is difficult to wash e.g. seed sprouts, • pre-cut bagged salads, raspberries; • pre-prepared ready to serve packaged fruit and vegetables; • ready-to-eat foods that may contain cooked and uncooked

ingredients such as sushi, dips, hummus and mixed vegetable and protein salads;

• cooked meats, uncooked ready-to-eat meats such as salami or jerky, cold cooked chicken;

• vegetable pates, pastes and terrines unless sealed in jars or cans;

• soft cheeses, blue cheeses and grated cheese (unless it is going to be cooked before serving);

• raw or unpasteurised milk, or dairy products made from raw or unpasteurised milk;

• fish and other seafood that is going to be served raw or lightly cooked;

• processed chilled seafood (e.g. hot and cold smoked fish and shellfish, pre-cooked prawns and crab, surimi); and

• processed foods, especially meat and fish where the salt or acid have been reduced or the moisture increased compared to traditional shelf-stable product.

Managing Listeria in the care sector

1 Information on Listeria Management Plans can be found at http://www.foodsafety.govt.nz/science- risk/programmes/hazard-risk-management/listeria.htm

Guidance


Places basics

Ministry for Primary Industries Food Control Plan – Dec 2015 PLACES 3.0 page 1


Places Basics

Ministry for Primary IndustriesPLACES 3.0 page 2 Food Control Plan – Dec 2015

Places basics


Preventing cross-contamination Goal Why?

To prevent foods becoming contaminated from contact with people, dirty surfaces and other foods.

The Act requires: • Food must be processed and handled in ways that minimise

the contamination or deterioration of food and prevents food from containing any biological or chemical agents or other substance that would be unexpected and unreasonable in food.

• Food that becomes contaminated by harmful microbes, chemicals and dirt can make people ill.

• An allergen-free product could become contaminated with an allergen.

How this is done

Everyone involved with processing and handling food must carry out good hygiene practices before handling foods – see Hand hygiene and Personal hygiene.

Cleaning practices must manage the presence of harmful microbes (like Listeria monocytogenes) in processing areas, to prevent the contamination of ready-to-eat (RTE) food – see Cleaning. Cleaning practices must also be followed to make sure allergen free foods do not become contaminated with small amounts of allergens.

One of the following methods must be used to minimise the contamination of food during processing and handling:

Method 1. Physical separation using different places and equipment

Cross-contamination is prevented by keeping RTE foods and raw foods, or allergen free/allergen containing foods, totally separate from one another by using different:• rooms;• people;• refrigerators and freezers;• preparation/handling areas;• display cabinets;• equipment and utensils (including cleaning equipment)

dedicated to each type of food.

If it isn’t possible for different people to handle and process raw and RTE food or allergen free/allergen containing foods, anyone processing and handling these foods must carry out good hygiene practices before handling them. For example, hand washing (and hand sanitising where appropriate); or changing overclothing between tasks involving raw and RTE foods, or allergen free/allergen containing foods are options. See the People Basics and Food Allergens sections of the Plan.

Method 2. Separation using different areas and equipment

Cross-contamination is prevented by keeping RTE foods and raw foods, or allergen free/allergen containing foods, separate from one another, even though they may be handled in the same place and at the same time. They are kept apart by using:• dedicated, clearly defined handling areas for each product;• storage on different sides of the same refrigerator or freezer;• partitioned-off parts of the same display cabinet;• staff dedicated to either raw or RTE food; and• equipment and utensils(including cleaning equipment)

dedicated to each type of food.

How this is done

Method 3. Separation by time and cleaning

Cross-contamination is prevented by keeping RTE foods and raw foods, or allergen free/allergen containing foods, separate from one another, even though they may be handled in the same place and using the same equipment. They are kept apart by:• carrying out different tasks at different times – e.g. handling

and preparing RTE foods before raw foods, or allergen free foods first;

• thoroughly cleaning and sanitising surfaces, equipment and utensils before they are used for RTE foods or allergen free foods (using dedicated cleaning equipment).

Anyone processing and handling both raw and RTE foods or allergen free and allergen containing foods must carry out good hygiene practices before handling foods e.g. hand washing (and hand sanitising where appropriate); changing overclothing between tasks involving raw and RTE foods. See the People Basics and Food Allergens sections of the Plan.


If foods that need to be kept apart are not properly separated, stop activities until they are.

If you cannot use one of the three available methods to keep RTE food apart from raw food, do not handle unwrapped RTE foods.

RTE or allergen free food that has been cross-contaminated must not be sold unless it can be made safe and suitable. If in doubt, throw it away.

Find out what happened and take action to prevent it happening again.

Review staff training.


Food can become contaminated from touching other foods and unhygienic surfaces and hands during storage, preparation, handling, packaging, transport and display for sale.

It is particularly important to keep cooked and ready-to-eat foods(RTE) apart or from contact with surfaces used for raw products as RTE foods will not be cooked/processed further to make them safe to eat.

Using different surfaces – such as dedicated cutting boards that can be readily identified with a particular food e.g. by colour - will also help reduce the risk of cross-contamination. Let everyone in the business

know which colour is used with which food, and why.Cross-contamination by types of food It’s good practice when handling/packaging a range of raw foods to not mix types. Always clean surfaces and equipment between meat species and between different foods.

Write it downYou must:• tailor the parts of the plan that require you to identify how you separate raw from cooked/ready-to-eat foods, and allergen free from allergen containing foods Write down in the Diary:• what you did if foods needing separation were not kept apart;• what you did if cleaning and sanitising has not been carried out correctly.

Places basics


Using shared places for commercial food Goal Why?

To ensure that food is safe and suitable when processed and handled at places shared with other activities (such as another businesses, or in a home kitchen).

The Act requires: • The design, construction, and location of a place of food

business enables food to be safe and suitable.• A food control plan must describe activities that are not

activities of the food business, how those activities affect food safety and suitability, and how any risk to food safety or suitability will be managed.

• A business operator must ensure that food is produced or processed and handled in a way that minimises the contamination or deterioration of food.

Food for sale that is stored, processed and handled at a place shared with other activities can become contaminated:• by those activities (e.g. the activities aren’t compatible with

food);• from the effects of those activities (e.g. dust, fumes);• by people involved with those other activities (e.g. they don’t

need to meet standards for food handlers); and• by foods at those activities (e.g. home kill or recreational

catch)

Contaminated food could make people ill.

How this is done

This template does not allow you to make food for sale at the same time that a place is being used for other activities. If you want to do that you will need to make changes to your Plan and register it as a custom FCP.

A diagram showing the physical boundaries and layout of places used by the food business must be made. There is a pre-printed page to do this in the Management section.

Where processing and handling food for sale is shared with other activities at the place, the diagram must show or describe what the activities are and where they take place.

Using a place for food for sale and other activities

In order to use this template at a place shared with other activities one of the following options must be followed [tick the box to show which of these you do]:

1. Physically separate food for sale handling from other activities

All matters affecting safety and suitability that may arise from other activities shall be managed by keeping food for sale operations and other activities separate from one another by using different rooms and equipment.

When food for sale is being processed or handled the plan must be followed.

2. Using the same place (e.g. a home kitchen) for food for sale and other activities but at different times

All matters affecting safety and suitability that may arise from other activities must be managed by keeping food for sale operations and other activities separate from one another by taking place at different times, even though they happen in the same area.

Whenever the place is being used for food for sale:• Food for sale must be prepared and handled at a different

time to any other activities.• Before food for sale is processed or handled:

– the place must be cleared of any items that could present a hazard to the processing and handling of the food; and

How this is done

– surfaces, equipment and utensils must be thoroughly cleaned and sanitised using cleaning equipment dedicated to the food business.

• When food for sale is being processed or handled: – the plan must be followed; – no other activities take place that could affect the safety or suitability of the food; and

– Food for sale is be stored separately from any other food that may be present and in ways that prevents other food from being used in, or contaminating, food for sale.

Food for sale must not be processed or handled when ill people are present at the place (e.g. sick family members)

Homekill or recreationally caught seafood [tick the box to show which of these apply]

No home-killed or recreationally caught animal products are ever handled at the place.

Home killed or recreationally caught animal products might be handled at the place.

Home killed or recreationally caught products are prevented from becoming food for sale by [describe the practices to keep non-regulated food from being sold]:


Write it downYou must write down: • In the ‘Diary checks: using shared places’ page the daily and other checks that you make when you use a shared place for commercial food. [NOTE: the Diary checks: using shared places page is provided in the Basics records section. Take it and replace the Diary checks page in the Diary.] • Your method for keeping commercial food separate from other activities.• In the Diary what you did to deal with a problem, what you did with any affected food and what action you took to prevent this happening again. .


If you cannot meet one of the separation options you must not process or handle commercial food at the place. Speak with your registration authority to find out what you will need to do.

If foods that need to be kept apart are not properly separated, stop activities until they are.

If other activities at the place start while commercial food is being processed or handled: stop work, protect food from contamination and don’t restart until separation of activities is restored. Thoroughly clean and sanitise affected surfaces before restarting business activities.

Throw away food that has been contaminated.

Find out what happened and take action to prevent it happening again.

Places basics


Goal Why?

To ensure water is kept clean and safe for making food, for personal hygiene such as hand washing, for cleaning and for serving to customers.

Act requirements:• To ensure that water is suitable for the purpose for which

it is used and does not adversely affect the safety and suitability of food.

• To ensure that the capacity of the water supply is adequate for the operations of the food business

• Water may carry harmful microbes and chemicals that can cause illness.

• Water can be contaminated during on-site storage and distribution around food premises.

• Insufficient amount of water can mean cleaning and hygiene tasks aren’t carried out and food gets contaminated.

• Water systems need to be able to cope with times of high demand.

Water supply


If you suspect your water supply is not safe, don’t use it unless it has been: • boiled for one minute; or• disinfected by adding chlorine.

Alternatively, use a temporary supply of safe water (e.g. bottled water or water from a registered water supplier).• Throw away any food that could have become contaminated.• Clean any contaminated surfaces used for food preparation.

Water contaminated on site

If water could have become contaminated from something that happened on site, identify the problem, arrange for its repair and don’t use the water until you’re notified that it’s safe to do so.

Notification of contamination by supplier

If the water supplier gives notice that the water supply might not be safe, follow their instructions until the supply is safe again.

Contact your verifier and advise them of the action you’ve taken.

Write it downYou must write down: • the annual checks for backflow devices and tanks in your Maintenance schedule.• any problem with the water supply and what you did about it, (e.g. in the appropriate day in the Diary.)

How this is done

Water is sourced from: [tick as appropriate]

Registered supplier (e.g. council supply)

Name of supplier

Surface or ground water

Roof water

If you ticked registered supplier, this page and the extra information overleaf will give you the information you need. If you ticked “Surface or ground water” or “Roof water”, there are other pages in this FCP covering them and you will need to meet the requirements set in a Food Act Notice for self-supplied water in order to operate with this FCP. More information is available from the food safety website (www.mpi.govt.nz) or your local council.

As an operator, you are responsible for the safety of supplied water from the point at which it enters your business.

Water pipes must:• be kept in a sound condition to prevent contaminants

entering the system;• flushed after repairs or maintenance to clean the system;• flushed to remove stagnant water, if they’re not used for

more than seven days.

Water tanks must be:• kept clean and in good repair to prevent any build up of

sediment (see Cleaning schedule);• have covered and screened openings to protect against

access by animals, birds and debris.

Lower quality water Water tanks, pipes and outlet taps of any water supplies on site that are not suitable for food processing, or personal hygiene, or cleaning must be clearly identified (e.g. grey water for irrigation).

These water supplies must not be used for food processing, or personal hygiene, or cleaning.

Backflow devices Backflow devices must be maintained in accordance with the manufacturer’s instructions to prevent contamination of clean water.

Helpful information. Backflow is the unplanned reversal of flow of water or mixtures of water and contaminants into the water supply. Backflow devices like valves or an air gap are

used to prevent this reverse flow occurring. In a food business, you will usually find a backflow device either on individual equipment (e.g. dishwashers, glass washers, drink dispensers with carbonators, some ovens) or in the reticulation line covering several equipment items or processing areas.

www.mpi.govt.nz


What is it?

Extra information about keeping water safeDefinitions

Cross-connection Connections between pipe work that can result in different water flows mixing

Dead end Unused pipe ends within a reticulation system

Systems that are not routinely flushed with normal use

When you provide drinking water or sell food as part of your business you have a responsibility to make sure that the water you use will not harm your customers. The relevant legislation that applies is the Food Act 2014 and associated regulations. Legislation requires any water used for processing, producing and handling food, personal hygiene, cleaning or any other purpose to be suitable for use and to not adversely alter the safety and suitability of food.

The Ministry of Health Drinking-water Standards for New Zealand 2005 (Revised 2008) contain a series of maximum acceptable values for:• Escherichia coli (less than one in 100mL of sample);• total pathogenic protozoa (less than one infectious oocyst per

100L of sample);• chemicals.

Useful pamphlets provided by the Ministry of Health include:

Water Collection Tanks and Safe Household Water www.healthed.govt.nz/resource/water-collection-tanks-and-safe-household-water

Household Water Supplies www.healthed.govt.nz/resource/household-water-supplies

Secure Groundwater Bores and Wells for Safe Household Water www.healthed.govt.nz/resource/secure-groundwater-bores-and-wells-safe-household-water

Water pipes, equipment and tanks

The pipes, pumps and storage tanks that deliver the water from its source to the tap are collectively called the reticulation system. It’s important your business’s water system doesn’t contaminate any water and is kept clean and in good repair. Pipes and outlet taps from an unsuitable water source should be clearly identified to prevent this water being used (cross-connected) for any food-related activity.

How to flush your business’s water system

Open taps to allow a substantial water flow. The length of time the water will need to flow will depend on the size of your building and water system. Enough water should be run through the taps to ensure pipes end up with fresh water in them.

Design and construction

Your water systemEnsure your water system is or has been designed and installed to prevent cross-connections, dead ends, unused pipes and backflow.

TanksEnsure all overflow, blow-off, clean-out or vent pipes are turned downwards to prevent rain entering the water system. Screen the tanks with removable, fine-mesh screens to keep out vermin and other contamination.

Ensure all inlet and outlet pipes of storage tanks are properly supported and located to minimise the effects of settling, i.e. they don’t allow sediment that has settled at the bottom of the tank to enter the pipes.

Use a cover on treated water storage tanks. Covers should be watertight, constructed of permanent materials (i.e. not wood), provided with handles and locks, and designed to drain freely, i.e. they don’t encourage pooling and they prevent the contamination of the stored water.

Maintenance of the water system

Disinfect all tanks before they’re put into service and after extensive repairs or cleaning. Develop a schedule of regular maintenance and inspection. Parts of your water system that need to have checks (at least annually) include backflow devices to make sure they are working correctly and water storage tanks to ensure they are clean and in good repair.

Complete the Maintenance schedule to identify the checks and when they need to be carried out.

Focus cleaning on removing accumulated sediments, leaf litter and other objects, such as insects and animals, that may have got into the tank.

Sediment can build up in the bottom of tanks and this might need to be removed. You can do this by either using tank cleaning contractors or installing a tank vacuum. For more details on how to clean out your tank, refer to the Ministry of Health information pamphlet Water Collection Tanks and Safe Household Water.

If you repair or change your water system, make sure you flush it with clean water before using the water for food processing.

Water supply

Warning!

If you need to enter the tank to clean it, make sure the tank has adequate ventilation and that someone else is present.

Guidance

www.healthed.govt.nz/resource/water

www.healthed.govt.nz/resource/household

www.healthed.govt.nz/resource/secure

Places basics

Ministry for Primary Industries Food Control Plan – Dec 2015 PLACES 3..4 page 1

How this is done

The water treatment system must be installed and maintained in accordance with the manufacturer’s instructions. See also Design and use of food premises and Maintenance sections.

Checking the treatment system is working The water treatment system must be regularly checked against the manufacturer’s instructions to ensure it’s working effectively.


If you suspect your water supply is not safe, don’t use it unless it has been: • boiled for one minute; or • disinfected by adding chlorine.Alternatively, use a temporary supply of safe water (e.g., bottled water or water from a registered water tanker). Throw away any food that could have become contaminated. Clean any food preparation surfaces that could have become contaminated. Water contaminated on-site If water could have become contaminated from something that happened on-site, identify the problem, arrange for its repair and don’t use the water until you’re notified that it’s safe to do so (see Maintenance section) Dispose of contaminated water or arrange treatment to remove the contaminant – don’t use this water until it has been treated and the contaminant removed. Treatment system is not working If the treatment system isn’t working, arrange for repairs to be carried out and checks to be made to ensure the treatment system is operating properly. Use an alternative clean water supply until this work has been completed. Water shortage Before you’re affected by a water shortage, identify a safe alternative water source. Transport the water using a registered water tanker. Record any action taken in the Maintenance schedule. Consult your water specialist for advice about undertaking any repairs. Contact your verifier and advise them of the action you have taken. Refer Places Basic – Roof water supply above.

Goal Why?

To ensure water is kept clean and safe for making food, for personal hygiene such as hand washing, for cleaning and for serving to customers.

Act requirements:• To ensure that water is suitable for the purpose for which

it is used and does not adversely affect the safety and suitability of food.

• To ensure that the capacity of the water supply is adequate for the operations of the food business.

• Roof water can carry harmful microbes and chemicals that can cause illness.

• Clean water used with food doesn’t contain E. coli or harmful organisms that could make people ill.

• Insufficient supply of clean water can mean cleaning and hygiene tasks aren’t carried out and food gets contaminated.

Roof water supply

How this is done

Self-supplied water (water that isn’t provided by a drinking water supplier) must be safe to use with food and meet requirements for clean water.

Clean water must be provided in sufficient quantities to enable food activities identified in the Plan to be carried out hygienically.

Initial assessment and treatment of a water supplyAn operator supplying clean water for use at the place of food business must ensure that chemical and physical hazards from the water source are identified and managed and water at point of use meets the criteria in Table 1: Table 1: Testing requirements for a self-supply source

Criteria for Clean Water from a Self-supply Water Source

Measurement Criteria

Escherichia coli Less than 1 in any 100 ml sample

TurbidityMust not exceed 5 Nephelometric Turbidity Units (NTU)

Chlorine (when chlorinated)

Not less than 0.2 mg/l (ppm) free available chlorine with a minimum of 20 minutes contact time

pH (when chlorinated) 6.5–8.0

Reassessment of water supplyThe operator must ensure that tests are carried out to determine that water meets the criteria in Table 1 – a) whenever an operator obtains water from a new source;

andb) as soon as practicable and not later than within one

week of the operator becoming aware of a change to the environment or activities in or around a water source that may affect the safety and suitability of water from that source.

Water collection • Water must be collected only from roofs and gutters that

have been made from safe substances (e.g. no lead-based paint, bitumen, exposed timber, or copper guttering).

• Contamination from birds, animals, and leaves must be reduced by screening guttering, removing overhanging branches and vegetation.

• Aerials and satellite dishes must be mounted away from the roof to reduce contamination from birds.

• A first flush device must be installed and used to divert the first flush of water when it rains.

Water treatmentA water treatment system must be able to provide clean water at point of use.

The water treatment system used is: (tick appropriate box/es) filtration chlorination UV disinfection other

Write it downYou must write down in the “Maintenance schedule” regular inspection and maintenance identified for the water treatment system (e.g. changing filters) Include in your “Cleaning schedule” any regular cleaning of water treatment equipment (e.g. UV light equipment). You must write down (e.g. in the Diary) the results of regular checks of your water supply and equipment and any water testing (e.g. for Free Available Chlorine (FAC), other chemicals or microbes) that you or your local council carries out. You must write down (e.g. in the Diary) any problems you had with the water supply and what you did about it. You must keep a record of checks made that the water treatment system is working effectively and produce clean water at point of use.

Guidance


What is it?

Extra information about managing your roof water supplyIdentifying possible microbial or chemical contamination

Identify anything that could contaminate your water source. Your local council is a good source of information for likely naturally occurring chemicals in the area. Discuss any potential issues with your verifier.

To confirm whether contamination has affected your water source it might be necessary to test for the microbial or chemical contamination of concern. Testing should be carried out by accredited laboratory. MPI doesn’t expect food business operators to test their water for all possible microbes or chemicals found in water, but to concentrate on the microbes or chemicals that are most likely to be an issue for your water source and could be a possible risk to food.

If the water source has become contaminated with microbes or chemicals, stop using the water and take immediate action. Consider measures to protect the water source from contaminants or schedule routine water treatment. (See above -What if there is a problem)

Treating your roof water supply

A roof water supply is unlikely to be safe for consumers unless it’s filtered and disinfected before use.

A range of treatment processes is available, but the effectiveness of each type depends on the contaminants that require control. A water treatment professional will be able to assist you select and design a water treatment system that best suits your particular water supply and business needs. (e.g. look in the “Yellow Pages” under “Water treatment”.)

Treatment processes include:• Filtration• Chlorine disinfection• UV disinfection

1. Filtration

Filtration can remove particles, chemicals, algal toxins and parasites.

You’ll need a filtration system if your water supply:• Is turbid or contains a lot of suspended particles (above 1NTU

– defined below). Filtering the water first will help ensure further treatment (chlorination and UV) is successful;

• Is at risk of contamination with sewage, farm run-off, animals that may contain parasites such as Cryptosporidium and Giardia; or

• Contains chemical contaminants or is at risk of chemical contamination

Topics to discuss with your water professional

Factors determining a filter’s ability to remove specific types of contaminants include the material the filter is made from, the filter grade (how fine the filter is) and the flow rate of water through the filter.

• Filters are usually installed in the reticulation system between the water source (e.g. tank, bore, dam, and creek) and other treatment steps (e.g. chlorine disinfection, UV light disinfection)

• Cloudy or dirty-looking water will require filtration before it can be disinfected. Particles and dirt in the water make disinfection less effective. Filtering water with a high sediment load can be made more effective by adding a coagulation chemical before the water is filtered. Coagulation chemicals cause small particles in the water to clump together.

• Types of filters include cartridge filters, filters containing sand or silica, ceramic filters, activated carbon filters and reverse osmosis filtration. The choice of filter and filtration method will be determined by the contaminants that need to be removed.

Maintenance

All equipment used with food (including water equipment) must be maintained so that it doesn’t make food unsafe. You need to ensure filters are regularly replaced or cleaned (in accordance with the manufacturer’s instructions) in order to remain effective. Filters should allow a steady flow of clean water to pass through them. Dirty filters enable bacteria to grow which can then be released and re-contaminate the filtered water. Clogged filters can also lead to more wear on the pump and the need for more maintenance. The manufacturer’s operating and maintenance instructions must be carefully followed.

Monitoring

Water quality needs to be regularly checked after filtration. If the flow-rate decreases or the water becomes turbid (dirty or cloudy), the filter may need replacing more frequently than scheduled. Some filter systems include a pressure gauge that indicates when filters need replacing.

Proving your water supply is safe

You might need to consider testing the effectiveness of your treatment (e.g. by turbidity testing). Ask your water professional for advice.


Refer Places Basics – Roof water supply above.

2. Chlorine disinfection

Chlorine controls many harmful microbes, but is not very effective in controlling parasites such as Giardia and Cryptosporidium, or treating water with a high sediment load. Parasites and sediment are better dealt with by filtering the water before adding chlorine (see above).

Topics to discuss with your water professional• Chlorine can be manually dosed directly into the tank (a good

method for emergency disinfection) but treatment is better carried out using an automated system to regularly inject and maintain a suitable level of chlorine.

• Chlorine is an accessible, economical and effective means of treating a large volume of water.

Guidance Roof water supply

Guidance


Roof water supplyWhat is it?

Maintenance

You must maintain the chlorine dosing equipment so the correct amount of chlorine is used. It’s important to make sure there is enough chlorine in the water.

Monitoring

If checking for free chlorine and an online chlorine meter is not incorporated into the treatment system, a suitable test kit (such as a swimming pool chlorine kit) must be used. This will measure and monitor levels of chlorine and pH in the system and identify whether your chlorine dosing needs adjusting. You should regularly (e.g. weekly) monitor the amount of chlorine in the water as it leaves the taps, to check the level of disinfectant – especially if the treatment system has not been used for a while. It is desirable to have at least 0.2 mg/L free chlorine in water used for drinking, hand washing and food preparation.

For chlorine to work effectively, the pH of the water must be 6.5 - 8.0. A pH of greater than 8 can decrease the efficiency of chlorine disinfection.


It is recommended that the water is tested weekly for checks on the level of free available chlorine (FAC) or regularly for E.coli (at least every three months). Ask your water professional for advice.


Refer Places Basic – Roof water supply above.

3. Ultraviolet (UV) light disinfection

Ultraviolet (UV) light kills many kinds of harmful microbes. Some UV light systems are effective against Giardia and Cryptosporidium. You’ll need to check this with your water professional.

Topics to discuss with your water professional• UV light can’t penetrate dirty or cloudy water so filtration is

often necessary (see Filtration above).• In a power outage alternative disinfection (e.g. chlorination)

will be needed.

Maintenance

A UV light system needs a reliable power source, regular inspection, and careful maintenance to ensure it remains effective. Always follow the manufacturer’s instructions. UV lamps have a limited effective life span and need to be replaced regularly in accordance with the manufacturer’s instructions, or every six months whichever is the most often.

A UV light system needs regular checking to ensure:• It has a stable power supply and the system is switched on.• The lamps are intact, operating and free from a build-up of

scum.

Any repairs or replacement identified should be carried out promptly.


It is recommended that the water is tested regularly for E.coli (at least every three months). Ask your water professional for advice.


Refer Places Basic – Roof water supply above.

It is recommended that you get a water assessor at a public health unit to review your water treatment to ensure that it is suitable.

E.coli

E.coli

Places basics


Goal Why?

To ensure water from surface (streams, creeks, lakes) or underground (bore) sources is clean and safe for making food, for cleaning food areas and for serving to customers.

Act requirements:• To ensure that water is suitable for the purpose for which it

is used.• To ensure that the capacity of the water supply is adequate

for the operations of the food business.

• Water taken from surface or groundwater sources can carry harmful microbes and chemicals that can cause illness.

• Clean water used with food doesn’t contain E.coli or harmful organisms that could make people ill.

• Insufficient supply of clean water can mean cleaning and hygiene tasks aren’t carried out and food gets contaminated.

• To ensure that self-supplied water is clean water.

Surface water or groundwater supply

How this is done

• Silage – is not stored near the water source. • Human waste – there is clear space (buffer zone) between

the water source and land used for human effluent disposal (e.g. septic tank drainage fields, long drop toilets).

The local council must be contacted to determine naturally occurring chemicals that are likely to be present in source water.

These are:

Checks have been carried out for activities that may cause chemical contamination of the water supply (e.g. industry, landfills, and chemical storage areas) upstream of, and surrounding, the water source.

The following activities/contaminants might be of concern to the water supply:

The potential hazards identified above must be taken into account in water treatment.

Regular checks are made to identify any new sources of hazards or changes to hazards (see Maintenance section).

Groundwater sources

The bore head must be designed correctly and maintained so that it is protected against surface contamination (see extra information on next page).

Water treatment

A water treatment system must be able to provide water that meets the Notice at point of use.

The water treatment system used is: (tick appropriate box/es) filtration chlorination UV disinfection other

The water treatment system must be installed and maintained in accordance with the manufacturer’s instructions.

Checking the treatment system is working:

The treatment system must be regularly checked against the manufacturer’s instructions to ensure it’s working effectively.

How this is done

Self-supplied water (water that isn’t provided by a drinking water supplier) must be safe to use with food and meet requirements for clean water.

Clean water must be provided in sufficient quantities to enable food activities identified in the Plan to be carried out hygienically.

Initial assessment and treatment of a water supplyAn operator supplying clean water for use at the place of food business must ensure that chemical and biological hazards from the water source are identified and managed and water at point of use meets the criteria in Table 1: Table 1: Testing requirements for a self-supply source

Criteria for Clean Water from a Self-supply Water Source

Measurement Criteria

Escherichia coli Less than 1 in any 100 ml sample

TurbidityMust not exceed 5 Nephelometric Turbidity Units (NTU)

Chlorine (when chlorinated)

Not less than 0.2 mg/l (ppm) free available chlorine with a minimum of 20 minutes contact time

pH (when chlorinated) 6.5–8.0

Reassessment of water supplyThe operator must ensure that tests are carried out to determine that water meets the criteria in Table 1 – a) whenever an operator obtains water from a new source;

andb) as soon as practicable and not later than within one

week of the operator becoming aware of a change to the environment or activities in or around a water source that may affect the safety and suitability of water from that source.

Water is sourced from: [tick as appropriate] surface or insecure groundwater (follow instructions on

this page) secure groundwater (a supply that meets the definition of

“secure” in the Drinking Water Standards for New Zealand, (while you continue to meet this definition you need to do nothing further.)

a supply that is currently subject to a Public Health Risk Management Programme. (While you continue to follow this programme you need do nothing further).

Surface or insecure groundwater

Wherever possible on-site water intakes must be protected from: • Livestock – fenced-off from access to the water source (e.g.

stream, lake, bore). • Animal effluent – manure spreading does not take place on

pastures near the water source.


Places basics Surface water or groundwater supply

It is recommended that you get a water assessor at a public health unit to review your water treatment to ensure that it is suitable.


If you suspect your water supply is not safe, don’t use it unless it has been: • boiled for one minute; or• disinfected by adding chlorine.

Alternatively, use a temporary supply of safe water (e.g., bottled water or water from a registered water tanker).

Throw away any food that could have become contaminated. Clean any food preparation surfaces that could have become contaminated.

Water contaminated on-site

If water could have become contaminated from something that happened on-site, identify the problem, arrange for its repair and don’t use the water until you’re notified that it’s safe to do so (see Maintenance section).

Dispose of contaminated water or arrange treatment to remove the contaminant – don’t use this water until it has been treated and the contaminant removed.

Treatment system is not working

If the treatment system isn’t working, arrange for repairs to be carried out and checks to be made to ensure the treatment system is operating properly. Use an alternative clean water supply until this work has been completed.

Water shortage

Before you’re affected by a water shortage, identify a safe alternative water source. Transport the water using a registered water tanker.

Record any action taken in the Maintenance schedule

Consult your water specialist for advice about undertaking any repairs.

Contact your verifier and advise them of the action you have taken.

Write it downYou must write down in the “Maintenance schedule” regular inspection and maintenance identified for the water treatment system (e.g. changing filters) Include in your “Cleaning schedule” any regular cleaning of water treatment equipment (e.g. UV light equipment). You must write down (e.g. in the Diary) the results of regular checks of your water supply and equipment and any water testing (e.g. for Free Available Chlorine (FAC), other chemicals or microbes) that you or your local council carries out. You must write down (e.g. in the Diary) any problems you had with the water supply and what you did about it. You must keep a record of checks made that the water treatment system is working effectively to produce clean water at point of use.

Guidance


What is it?

Extra information about managing your surface or groundwater supplyBore head security for groundwater supplies

Poorly constructed and maintained well bore heads can introduce contamination into the groundwater.• Seal the area between the casing and the surrounding

ground with concrete to stop rain or surface water carrying contaminants into the well.

• Seal between the casing and any hoses or cables going down the well shaft.

• Lock a protector cap on an unused well.• Keep rubbish, pesticides, fertiliser, animals and compost away

from the well bore head.• Seal any free-flowing wells.• Regularly check that the well bore head is protected from

surface contamination

Sanitary protection of a typical bore

Source: Ministry of Health (2005), Source Waters, The Guidelines for Drinking-water Quality Management for New Zealand, pg 22

Identifying possible microbial contamination

Identify anything that could contaminate your water source.

You can do this by inspecting the intake point or bore head and the area within 50 metres of your water source. Things to be concerned about include a faulty bore head, offal pits/soak holes or effluent discharge (see above for more examples).

To confirm whether contamination has affected your water source it might be necessary to test for Escherichia coli (E. coli). Testing should be carried out by an accredited laboratory. E.coli is found in human and animal faeces, so its presence in the water sample indicates contamination and possibly disease causing microbes like Campylobacter and Salmonella.

If the water source has become contaminated with E. coli, and you don’t have a treatment system to manage E.coli, stop using the water and take immediate action. Consider measures to protect the water source from contaminants, alternative supplies of clean water, and water treatment. (See previous page – What if there is a problem).

Identifying possible chemical contamination

Identify anything that could contaminate your water source. You can do this by inspecting the intake point or bore head and the area within 50 metres of your source. Things to be concerned about include local agricultural activity, mining operations or geothermal activity (see above for more examples). Your local council is a good source of information for likely naturally occurring chemicals in the area. Discuss any potential issues with your verifier.

To confirm whether contamination has affected your water source it might be necessary to test for the chemical of concern. Testing should be carried out by an accredited laboratory. MPI doesn’t expect food business operators to test their water for all possible chemicals found in water, but to concentrate on the chemicals that are most likely to be an issue for your water source and could be a possible risk to food.

If the water source has become contaminated with chemicals, stop using the water and take immediate action. Consider measures to protect the water source from contaminants, alternative supplies of clean water, and water treatment. (See previous page – What if there is a problem).

Treating your surface or groundwater

A water supply is unlikely to be safe for consumers unless it’s filtered and disinfected before use. However, if you have a secure well bore head, as defined in the Ministry of Health Drinking Water Standards (www.moh.govt.nz), disinfection won’t be necessary.

A range of treatment processes is available, to treat non-secure water sources, but the effectiveness of each treatment depends on the contaminants that require control. A water treatment professional will be able to assist you select and design a water treatment system that best suits your particular water supply and business needs. (e.g. look in the Yellow Pages under “Water treatment”.)

Treatment processes include: 1. Filtration 2. Chlorine disinfection 3. UV disinfection

Filtration

Filtration can remove particles, chemicals, algal toxins and parasites.

You’ll need a filtration system if your water supply:• Is turbid or contains a lot of suspended particles (above 1NTU

– defined below). Filtering the water first will help ensure further treatment (chlorination and UV) is successful.

• Is at risk of contamination with sewage, farm run-off, or from animals that may contain parasites such as Cryptosporidium and Giardia.

• Contains chemical contaminants or is at risk of chemical contamination.

Surface water or groundwater supply

E.coli

www.moh.govt.nz


What is it?

Topics to discuss with your water professional• Factors determining a filter’s ability to remove specific types

of contaminants include the material the filter is made from, the filter grade (how fine the filter is) and the flow rate of water through the filter.

• Filters are usually installed in the reticulation system between the water source (e.g. tank, bore, dam, and creek) and other treatment steps (e.g. chlorine disinfection, UV light disinfection).

• Cloudy or dirty-looking water will require filtration before it can be disinfected. Particles and dirt in the water make disinfection less effective. Filtering water with a high sediment load can be made more effective by adding a coagulation chemical before the water is filtered. Coagulation chemicals cause small particles in the water to clump together.

• Types of filters include cartridge filters, filters containing sand or silica, ceramic filters, activated carbon filters and reverse osmosis filtration. The choice of filter and filtration method will be determined by the contaminants that need to be removed.

• Turbidity suspended particles in water can be measured and expressed as nephlometric turbidity units (or NTU). Water filtered for disinfection should measure 1 NTU or less.

Maintenance

All equipment used with food (including water equipment) must be maintained so that it doesn’t make food unsafe. You need to ensure filters are regularly replaced or cleaned (in accordance with the manufacturer’s instructions) in order to remain effective. Filters should allow a steady flow of clean water to pass through them. Dirty filters enable bacteria to grow which can then be released and re-contaminate the filtered water. Clogged filters can also lead to more wear on the pump and the need for more maintenance. The manufacturer’s operating and maintenance instructions must be carefully followed.

Monitoring

Water quality must be regularly checked after filtration. If the flow-rate decreases or the water becomes turbid (dirty or cloudy), the filter might need replacing. Some filter systems include a pressure gauge that indicates when filters need replacing.


You might need to consider testing the effectiveness of your treatment (e.g. by turbidity testing). Ask your water professional for advice.

2. Chlorine disinfection

Chlorine controls many harmful microbes, but is not very effective in controlling parasites such as Giardia and Cryptosporidium, or treating water with a high sediment load. Parasites and sediment are better dealt with by filtering the water before adding chlorine (see above).

Topics to discuss with your water professional• Chlorine can be manually dosed directly into the tank (a good

method for emergency disinfection) but treatment is better carried out using an automated system to regularly inject and maintain a suitable level of chlorine.

• Chlorine is an accessible, economical and effective means of treating a large volume of water.

Maintenance

You must maintain the chlorine dosing equipment so the correct amount of chlorine is used. It’s important to make sure there is enough chlorine in the water.

Monitoring

If checking for free chlorine and an online chlorine meter is not incorporated into the treatment system, a suitable test kit (such as a swimming pool chlorine kit) must be used. This will measure and monitor levels of chlorine and pH in the system and identify whether your chlorine dosing needs adjusting. You should regularly (e.g. weekly) monitor the amount of chlorine in the water as it leaves the taps, to check the level of disinfectant – especially if the treatment system has not been used for a while. It is desirable to have at least 0.2 mg/L free chlorine in water used for drinking, hand washing and food preparation.

For chlorine to work effectively, the pH of the water must be 6.5 - 8.0. A pH of greater than 8 can decrease the efficiency of chlorine disinfection.


It is recommended that the water is tested weekly for checks on the level of free available chlorine (FAC) or regularly for E.coli (at least every three months). Ask your water professional for advice.


Refer Places Basic – Roof water supply.

3. Ultraviolet (UV) light disinfection

Ultraviolet (UV) light kills many kinds of harmful microbes. Some UV light systems are effective against Giardia and Cryptosporidium. You’ll need to check this with your water professional.

Topics to discuss with your water professional• UV light can’t penetrate dirty or cloudy water so filtration is

often necessary (see Filtration on previous page).• In a power outage alternative disinfection (e.g. chlorination)

will be needed.

Maintenance

A UV light system needs a reliable power source, regular inspection, and careful maintenance to ensure it remains effective. Always follow the manufacturer’s instructions. UV lamps have a limited effective life span and need to be replaced regularly in accordance with the manufacturer’s instructions, or every six months whichever is the most often.

A UV light system needs regular checking to ensure:• It has a stable power supply and the system is switched on.• The lamps are intact, operating and free from a build-up of

scum.

Any repairs or replacement identified should be carried out promptly.


It is recommended that the water is tested regularly for E.coli (at least every three months). Ask your water professional for advice.


Refer Places Basic – Roof water supply.

Guidance Surface water or groundwater supply

E.coli

E.coli

Places basics


Cleaning

How this is done

Places, (e.g. the kitchen or food processing space) facilities, (e.g. storage areas, amenities) and equipment (e.g. chopping boards, work surfaces, containers, machinery) must be cleaned in accordance with a documented cleaning schedule.

Other items that may contaminate food indirectly (e.g. by contaminating a food worker’s hands) must also be regularly cleaned and sanitised. For example, handles of doors and refrigerators; taps, hand washbasins.

This is done by identifying what needs to be cleaned, and where necessary sanitised, and the frequency with which this is to be carried out. Information about how to do this is in Designing a cleaning schedule.

The manufacturer’s instructions must be followed when using chemicals and cleaning equipment.

Food must be appropriately protected or removed before cleaning or sanitising.

General cleaning requirements• Cleaning must occur between tasks (“clean as you go”).• Items must be left to air dry.• Cloths must be changed daily or more frequently if needed.• Used towels (e.g. ones used for floor cleaning) must be

stowed for laundering and not mixed with in-use cloths.

Dishwasher

Where dishwashers are used they must be operated and serviced according to the manufacturer’s instructions.

For items that can’t be put through the dishwasher

1. Pre-clean – remove visible dirt and food residue.2. Main clean – wash with hot water and the correct amount

of detergent.3. Rinse with clean, hot water.

4. Air dry or use a single-use drying cloth.

For clean surfaces that will come into contact with ready-to-eat food:

1. Sanitise -with a food-safe sanitiser.2. Rinse (if sanitiser instructions require).

3. Air dry or use a single-use drying cloth.

Using cloths• Single-use cloths are used whenever possible and thrown

away after each task.• When using reusable cloths they must be thoroughly

washed, sanitised and dried between tasks.

Goal Why?

To ensure places, facilities and equipment are kept clean.

Act requirements:• To establish and carry out procedures for cleaning and

sanitising places, facilities and equipment.• To ensure that cleaning equipment and cleaning compounds

are appropriate for the task and used in accordance with the manufacturer’s instructions.

• To ensure that food is produced or processed and handled in a way that minimises the contamination or deterioration of the food.

• Cleaning removes dirt and grease. Sanitising kills harmful microbes on surfaces.

• Unclean premises and equipment will enable microbes to grow, which, if they contaminate food, can make people sick.

• Dirty premises can attract pests, like mice, rats and cockroaches, that can spread disease.

How this is done

• A new or freshly cleaned cloth must always be used to wipe surfaces that come into contact with ready-to-eat food.

• Outside tables etc must be cleaned using cloths designated for these tasks only (and are not to be used for other cleaning).

• A re-usable cloth must be be identified, (e.g. by its colour) with a type of cleaning activity to prevent cross-contamination (e.g. a cloth used in the toilet can’t be used in a food preparation area).

Equipment used for cleaning• Cleaning materials must be clearly identified and away from

food.• Cleaning equipment must be kept in good repair and not

used for any other purpose.• Cleaning equipment must be regularly cleaned and

sanitised.• Chemicals must be clearly labelled.• Chemicals must never be stored in a food container.• Staff using cleaning chemicals must be trained how to use

chemicals safely.


If an area, equipment or utensils etc are dirty, clean them. Discuss the problem with staff members involved and find out why the cleaning wasn’t effective. Take the action needed to reduce the likelihood of it happening again.

The solution might include:• providing more training or assistance;• changing the type of cleaning chemicals and materials used;• replacing the item to be cleaned with something that is

easier to clean.

Throw out any ready-to-eat food that may have become contaminated.

Write it downYou must write down:• in the Cleaning schedule what items need to be cleaned, how they are to be cleaned and, if necessary, sanitised, how often and who will do it.• in the Diary when weekly cleaning tasks have been satisfactorily completed.


When operating correctly, items in the dishwasher will be too hot to handle immediately after the rinse cycle.

Cleaning and Listeria When you process and handle foods that support the growth of Listeria you will need to take particular care with your cleaning. Further information about dealing with Listeria will be found throughout the plan.

Places basics


Designing a cleaning schedule

How this is done

Identify all:• surfaces that must be cleaned; and • surfaces that must be cleaned and sanitised.

Identify how they must be cleaned (the cleaning method), and how often this must be done out in order to keep food safe and suitable, and who is responsible for doing this.

Guidance on designing your cleaning schedule

Walk through your business and make a list of everything that needs cleaning. You may find it helpful to go through the examples opposite.

High-priority cleaning:• Items that come into contact with food, including slicers;• work surfaces and chopping boards;• utensils, e.g. knives, scoops, tongs;• interior of ‘fridges, display cabinets;• equipment with moving parts, e.g. food mixers, slicers and

processors;• sinks and soap dispensers;• reusable cloths and work clothes;• ice machines• vacuum-packing equipment

Frequently touched items:• rubbish bins, broom and mop handles;• door handles, taps, switches and controls;• can openers, telephones.

Other cleaning:• floors, walls, ceilings;• storage areas and freezers;• waste areas, drains, grease traps;• microwaves, ovens, dishwashers, • places where customers handle food.• Toilets and staff facilities.

For each item, or group of items, write down what should be done to clean them (and sanitise where appropriate).

Make sure that food is protected from contamination (e.g. from water sprays/aerosols) during cleaning.

Include details on:• how to clean the item(s) including dismantling where

necessary to get to all surfaces that touch food or could get a build up of food;

• how to sanitise items;• what chemicals to use (and in what dilutions);• what equipment to use; how often to clean the item(s).• how to clean without affecting any food being prepared

Review your schedule regularly and check that all cleaning is being done properly.

Let staff know what is on the cleaning schedule, so they know what they have to do and when. Supervise cleaning.

A template cleaning schedule is included in this FCP, or you can create your own. Complete it when you tailor your plan – see the Getting started checklist – and keep it handy for referring to, e.g. in the Diary.

Goal Why?

To ensure that places, facilities, equipment and utensils are cleaned on a regular basis.

The Act requires that:• To establish and carry out procedures for cleaning and

sanitising places, facilities and equipment. • Cleaning facilities and equipment must be maintained

and otherwise kept in a state of repair and condition that facilitates cleaning and sanitising; and prevents the contamination of food.

• Cleaning removes dirt and grease. Sanitising kills harmful microbes on surfaces.

• Unclean premises and equipment will enable microbes to grow, which, if they contaminate food, can make people sick.

• Dirty premises can attract pests, like mice, rats and cockroaches, that can spread disease.

Places basics


Cleaning schedule

Item

s an

d ar

eas

to b

e cl

eane

d

Freq

uenc

y of

cle

anin

g [ti

ck]

Met

hod

of c

lean

ing

(incl

udin

g m

anuf

actu

ers

inst

ruct

ions

for d

ilutio

n of

che

mic

als)

Who

is re

spon

sibl

e e.

g. k

itche

nhan

d

Afte

r us

eEv

ery

shift

Dai

lyW

eekl

yO

ther

Places basics


Waste management

How this is done

Waste and recycling material must be stored so that it is clearly identifiable and cannot be mistaken as usable.

Bins and other equipment used for waste and recyclable material must not be used for any other purpose.

Food preparation areas• An adequate number of watertight waste bins must be

provided.• Where appropriate, bins with foot-operated lid openers are

used.• Bins must be emptied when full, and at least daily.

External storage areas

External waste bins must be pest proof and easy to clean.Cleaning

Rubbish bins and other receptacles must be cleaned regularly as part of the cleaning schedule.Grease traps and converters

Grease traps and converters must be used in accordance with the manufacturer’s instructions and cleaned regularly. Waste from grease traps is collected every

(specify when) and as needed by:

Contractor

Phone Rubbish and recycling collection

Waste is collected and removed from the site every (specify when)

and as needed by:

Contractor

Phone

Waste liquids The sewage and waste-water system must be adequate for the volume of liquid at the place, and operates so that it doesn’t contaminate food.

Goal Why?

To effectively manage the hygienic collection, storage and disposal of waste and recyclable material.

Act requirements:• Waste must be managed in a way that ensures the safety

and suitability of food.• Waste must be collected, stored and disposed of in ways

that prevents it from becoming a source of contamination, or being mistaken for food for sale and attracting or harbouring pests.

Rubbish and recyclable material that is not stored appropriately and collected regularly can:• prevent effective cleaning;• encourage pests;• contaminate food and food-handling areas.

Waste food that is used in food for sale may make people ill.

How this is done

Supplying food waste for feeding pigs -Guidance

If you supply food waste to someone else for feeding to pigs, the Biosecurity (Meat and Food Waste for Pigs) Regulations 2005 apply to you. One way to ensure you meet your obligations under the regulations is to seek written assurance from the person who you supply the food waste to that it will be treated according to the regulations. (NOTE: seeking written assurance is not a regulatory requirement).

MPI has a template you can use for the written assurance. The template and additional information on the regulations are available at: www.biosecurity.govt.nz/foodwaste, or you can email any queries to [email protected].

Contact details of pig waste collector(s) used (if any):


If rubbish and recyclable material is not being stored appropriately, check to make sure there are enough bins and that they are located appropriately.

Review staff work habits and refresh staff training as necessary.

Resolve any problems with the waste collector as they arise. If problems persist and can’t be fixed use another, more reliable waste collector.

Write it downYou must:• write down the cleaning instructions for bins and areas used to store waste and recyclable material in the Cleaning schedule.• include the grease traps and converters in the Maintenance schedule.Keep any written assurances from your food waste collectors with your other records.

www.biosecurity.govt.nz/foodwaste

mailto:[email protected]


Places basics Pest and animal control

How this is done

Remove things that attract pests

Rubbish – bins must be kept covered and rubbish removed regularly (see Waste management).

Cleaning – clearing and cleaning must be carried out regularly (“clean as you go”). Spills etc are cleaned up straight away. Cleaning schedule tasks are completed. Outdoor dining areas are cleaned and cleared frequently, and used tableware, waste etc is not left to build up.

Food storage – open and/or unpackaged food must be stored in pest-proof containers. Keep pests out

Maintenance – gaps and holes that could allow pest entry must be repaired in a timely manner (e.g. holes in fly screens etc).

Incoming goods – must be checked to make sure pests are not inside the packaging.Keep a look out for pest activity

Places must be checked at least weekly for signs of pests.

Traps and bait stations etc must be looked at as part of regular checks.

Our pest control contractor is (if any):Company

Phone

Email

The pest control contractor’s records are kept:

Pesticides and pest control equipment

Pest control equipment, such as bait stations, electric insect killers, traps etc, must be installed and located so that it doesn’t cause contamination.

Using pesticidesAll food must be removed before treating the premises with insecticides or chemical sprays. Food-contact surfaces (e.g. benches) must be cleaned to remove the chemical before using them again.

Goal Why?

To remove conditions that attract pests (e.g. birds, insects, other animals) and prevent pests from entering premises.

To ensure that animals do not contaminate food on site.

Act requirements:• To establish and carry out procedures to control pests

including carrying out regular checks for pests, removing sites where pests could breed, and taking action to eradicate pests where found.

• To dispose of food or any food-related accessory, that has been contaminated by pests .

• Food must be processed and handled in a way that minimises the contamination of the food.

• Pests, such as mice, rats, birds, cockroaches and flies, carry microbes that can cause illness if these microbes come into contact with food.

• Faeces and urine from pests, such as rats and mice, can contaminate food and cause illness.

• Pests can damage stock.

How this is done

Animals such as pets and disability assist animals

Animals must not be allowed in any area used for the processing and handling of food.

Sight- and hearing-assistance animals must be allowed in customer areas, provided food on display is protected from contamination (in accordance with the Dog Control Act 1996).

Other pet animals may – at the discretion of the business – be allowed in customer areas provided food on display is protected from contamination.


If you see pests or evidence of pest activity (e.g. droppings, damaged goods etc) take action to:• throw out any food that looks like it has been damaged by

pests;• clean down the affected areas and clean and sanitise areas

where unwrapped food is prepared or handled;• eliminate the pests and ensure that access routes are

removed.

In the case of a severe pest infestation, or an infestation of cockroaches, call in a pest control company.

Write it downYou must:• write in the Diary any sightings of pests or pest activity (including type of pest and extent of infestation) and what action you have taken to fix the problem.• note in the Diary if, when you do your regular checks, there is no evidence of any pests.If you are not using a pest control contractor, you must write down where and what pesticides and/or traps are in use (keep this information in the FCP with this procedure).

Places basics


Maintenance

How this is done

Planned maintenancePlanned maintenance is based on the operator’s knowledge of the places and facilities used for the business, and the recommendation of equipment manufacturers or service persons, and the level of use. • All equipment must be serviced and, if appropriate,

calibrated periodically. See Designing a maintenance schedule.

• The Maintenance schedule is used to check, on a regular basis, that the premises and equipment are in good working condition.

Unplanned maintenance or repairsWhen damage occurs or equipment breaks down, repairs must be done in a timely manner.

Whenever maintenance or repairs are carried out • Maintenance and service personnel must follow all relevant

procedures (including personal hygiene). They should not use tools that have been used in contaminated areas.

• Whenever possible, work is done outside food preparation times.

• Food that could become contaminated must be covered or removed before maintenance tasks are carried out.

• Following maintenance, any surfaces that could have become contaminated must be cleaned (and sanitised if necessary).

Maintenance equipment and Maintenance compounds• Food-grade lubricant etc must be used where necessary.• Maintenance compounds, chemicals, tools and associated

things must be stored in a designated area away from food- handling areas.

Goal Why?

To ensure that places, facilities and equipment enable good hygiene practices, including protecting food from contamination.

To maintain places, facilities and equipment in good working condition.

Act requirements:• To make sure that places, facilities and equipment are

maintained in a way that: – provides easy access for the effective maintenance and cleaning of the fixtures, fittings and equipment used; and

– excludes dirt, dust, fumes, smoke, other contaminants and pests entering and remaining.

• Ensures that construction materials and materials used for the surfaces of the fixtures, fittings and equipment that are likely to come into contact with food are not capable of contaminating food. To make sure that maintenance compounds are appropriate for the task and used in a way that maintains the safety and suitability of food.

• To minimise the contamination or deterioration of food.

• Places, facilities and equipment need to be in good condition to enable the safe preparation and storage of food.

• Facilities and equipment that doesn’t operate efficiently may affect food safety (e.g. fridge not keeping food cold enough thereby allowing harmful microbes to grow; toilets not working).

• Surfaces that get worn or damaged can become hard to clean or sanitise resulting in a build up

How this is done

• Compounds and chemicals: – must be fully labelled, stored, sealed and used in accordance with the manufacturer’s instructions;

– must not be stored in food containers or containers that could be mistaken for food containers;

– must not be stored or transported using packing material that has, or is likely to be, used for storing or transporting food.

General housekeepingAll unused and/or broken equipment must be removed from food-handling areas.


If cracked, broken or damaged surfaces or equipment are noticed, repair or replace as appropriate.

Identify whether the Maintenance schedule needs updating.

Throw away any food that may have become contaminated.

Ensure that staff know what to do if something breaks down when you are not present.

Write it downYou must write down:• regular maintenance tasks in the Maintenance schedule.• unplanned maintenance carried out in the appropriate day in the Diary.


The frequency with which places and equipment need regular maintenance will depend on a range of factors such as the type of the place or equipment, it’s age and frequency of use.

It is the operator’s responsibility to identify the maintenance frequency. This can be based on the information provided by the manufacturer on servicing their equipment or may need to be varied depending on the above factors.

Sometimes things get damaged, go wrong or break (unplanned maintenance) so it is also important to be able to have repairs carried out quickly.

Places basics


Designing a maintenance schedule

How this is done

Identify all things that need regular maintenance:

Identify what maintenance is to be done, how often maintenance must be carried out in order to keep food safe and suitable, and who is responsible for doing this.

Guidance on designing your maintenance schedule

Walk through your business and make a list of everything that needs regular (scheduled) maintenance. You may find it helpful to go through the examples in the opposite column.

You are likely to have other things that are not on this list.

Mechanical/electrical equipment• Ovens• Fridges• Freezers• Dishwashers• Ice machines• Air extraction equipment• Hot/cold holding equipment• Vacuum-packers• Slicers• Mixers• Lighting

Non-mechanical • Cutting/chopping blocks• Fly screens• Surface claddings• Hand tools – knives etc• Waste bins

For each item write down the frequency that it should be checked. (Your manufacturer may give you some guidance relating to this in the manual or when they install it).

How often you plan maintenance may vary and depend on the manufacturer’s information, frequency of use, age of item and its importance to your business.

For each item of equipment or area of your premises write down who will carry out the maintenance and their contact details.

Keep this record up to date in case something breaks down when you are not on site. You may want staff to contact you first to confirm what action to take.

Write down a description of what work is to be undertaken. This might be a general service by a service engineer or work a staff member can carry out, such as checking for damage or removing a build up of material around fridge motors and fans.

Keep a record to confirm that your planned maintenance has been carried out, noting the date that it occurred.

In the Diary, make a note of the maintenance work carried out. You can use the Diary to work out when the next maintenance is due. Increasingly frequent (and costly) maintenance can indicate that it is time to consider replacing a piece of equipment.

Review your maintenance schedule at least annually or when you purchase new equipment or no longer use a piece of equipment.

Regularly reviewing your maintenance schedule identifies whether you have included new equipment and whether some checks are either too frequent or not frequent enough.

A template maintenance schedule is included in this FCP, or you can create your own. Complete it when you tailor your plan – see the Getting started checklist – and keep it handy for referring to – e.g. in the Diary.

Goal Why?

To develop and implement a regular maintenance programme so that the places, facilities and equipment stay in good working condition.

Act requirements:• To make sure that places, facilities and equipment are

maintained in a way that: – provides easy access for the effective maintenance and cleaning of the fixtures, fittings and equipment used; and

– excludes dirt, dust, fumes, smoke, other contaminants and pests entering and remaining.

Regular maintenance of places and equipment:• can identify that things are starting to go wrong before they

become an issue that affects the safety of food;• enables alternative action to be taken in advance of an issue

arising that could affect the safety of food; • will help to prevent a situation arising – such as fire – that

could affect staff and customers and close the business.

Places basics


Maintenance schedule

Equi

pmen

t/ite

m

Freq

uenc

y (e

.g.

daily

, wee

kly,

fortn

ight

ly,

mon

thly

, six

mon

thly

,

annu

ally

)

Cont

ract

or/

pers

on

resp

onsi

ble

Desc

riptio

n of

mai

nten

ance

act

ivity

You must tick the boxes in the Diary to confirm when scheduled maintenance tasks have been carried out.

Use the Diary to plan when the next maintenance task needs doing.

People basics

Ministry for Primary Industries Food Control Plan – Dec 2015 PEOPLE 4.0 page 1


People Basics

Ministry for Primary IndustriesPEOPLE 4.0 page 2 Food Control Plan – Dec 2015

People basics


Sickness

How this is done

1. No one (including a contractor, visitor, etc) is permitted in a food-handling area if suffering from vomiting‡ or diarrhoea†.

Anyone who has vomited or had diarrhoea in the 48 hours before entering the food premises must report it to

.

2. Any food handler who has had diarrhoea two or more times, or any vomiting within 48 hours must seek medical advice and have a faecal specimen tested to identify the cause of illness.

must ensure the food handler is excluded from the premises until they meet the appropriate clearance criteria (see Exclusion of infected persons guidance).

is to determine whether a sick food handler is to be given safe alternative work that does not involve direct contact with open food or surfaces and equipment in any food area.

3. Any vomiting at work must be reported immediately to .

• The food handler must be excluded immediately from all food-handling areas.

• The affected area and all contaminated surfaces, including equipment and utensils, must be cleaned and sanitised.

• Any food that may have become contaminated must be disposed of.

will ensure that this is done.

4. Anyone with jaundice (yellowing of the skin) who is suspected of, or has, hepatitis A, must not be allowed in a food-handling area.

5. Anyone with scaly, weeping or infected skin that cannot be totally covered during food handling must not be permitted to handle food.

Goal Why?

To prevent anyone who is carrying a communicable disease from contaminating food.

Act requirements:• The operator must have procedures to ensure that any

staff member or visitor at the place of food business who is known to be, or suspected of being, sick does not contaminate food or food-related accessories.

• The operator must ensure that the procedures are complied with.

• Sick means being infected by or being a carrierof a disease or illness (including a notifiable infectious disease listed in section A of Part 1 of Schedule 1 of the Health Act 1956) that is likely to be transmitted through food.

• Food can become contaminated by people who are unwell with certain infections or are carrying the organisms in or on their body.

• Harmful microbes can be transmitted through a sick person’s faeces (poo), vomit and in some cases other body fluids.

How this is done

Notes for “How this is done”

‡ Vomiting in the absence of other obvious causes, e.g. morning sickness or alcohol poisoning.

† Diarrhoea other than that associated with conditions such as irritable bowel syndrome, Crohn’s disease or ulcerative colitis.

¤ Food handler any person who comes into direct contact with food or the equipment or utensils used to prepare food (e.g. cooks, waitresses etc).


If staff are not following this procedure you must find out why and retrain them if necessary.

If someone vomits on the premises, you must clean and sanitise the area (including the cleaning equipment). Throw out any food that might have been infected and send the person home.

Write it downYou must write down in the Staff sickness record (see Records section) when employees or others who visit the premises are unwell and what action has been taken.

Excluding food handlers

See the Exclusion of infected persons guidance for further information and clearance requirements.

If you are uncertain whether a food handler may pose a risk, seek advice from MPI or an Environmental Health Officer at your local council.

Keep a vomit kit (disposable apron, gloves, bleach etc) handy to safely clean up any vomiting that may occur.


Guidance Exclusion of infected persons1. Exclusion controls for unspecified vomiting and diarrhoea

Vomiting is an important symptom of a viral or bacterial infection. A food handler who has vomited (in the absence of other obvious causes, e.g. alcohol poisoning, morning sickness etc) in the 48 hours before starting work must be excluded, and the ill person must seek medical advice. The person must tell the doctor that they work as a food handler (the doctor should then arrange for faecal testing).

Diarrhoea other than that associated with conditions such as irritable bowel syndrome, Crohn’s disease or ulcerative colitis may also indicate the presence of an infection – see also section 6 below: Factors not associated with microbiological contamination of food. Anyone suffering from diarrhoea must cease work immediately. If there is only one episode of diarrhoea and no other symptoms, such as ongoing nausea, abdominal cramps or fever, the person may resume food-handling duties again after 48 hours of being symptom free. They should be reminded of the importance of good hand hygiene practice, particularly hand washing and thorough drying. If symptoms persist, the person should seek medical advice. The person must tell the doctor that they work as a food handler (the doctor should then arrange for faecal testing).

2. Exclusion controls for specific illnesses

Organism (Hazard) Action to be taken (Control)Campylobacter Exclude from work until well and without diarrhoea for a period of 48 hours. Cryptosporidium Exclude from work until well and without diarrhoea for a period of 48 hours.Giardia Exclude from work until well and without diarrhoea for a period of 48 hours.Hepatitis A Exclude from work until cleared by the Medical Officer of Health.

Shigella Exclude from work until two consecutive negative faecal specimens (taken 48 hours apart) have been confirmed.*

Salmonella Exclude from work until two consecutive negative faecal specimens (taken 48 hours apart) have been confirmed.*

Organisms causing Typhoid, Paratyphoid and Cholera

Exclude from work until clearance is given by a Medical Officer of Health.

VTEC (such as E.coli 0157:H7)

Exclude from work until two consecutive negative faecal specimens (taken 48 hours apart) have been confirmed.*

Yersinia Exclude from work until well and without diarrhoea for a period of 48 hours.Viruses (such as Norovirus) (presenting as gastrointestinal illness consisting of diarrhoea, nausea or vomiting)

Exclude from work until well and without diarrhoea for a period of 48 hours.

* Illness that requires medical clearance before returning to work. Specimens should be collected at least 48 hours after the last dose of any antibiotic treatment. Negative faecal specimens are required, as the organism may still be excreted even after the symptoms have stopped.

Faecal (poo) testing

It is important that faecal specimens of food handlers who have been ill are tested if they have vomited or have had two or more episodes of diarrhoea.

There are also some specific illnesses where clearance with faecal specimens is required, so it is important to know the identity of the cause of the illness (see next section). Clearance with faecal specimens can be arranged by a doctor or through the local public health unit.

See section 3 below: Illnesses requiring special consideration for further control measures.

See section 3 below: Illnesses requiring special consideration for further control measures.

The number of organisms needed to cause infection is low and the health implications for high-risk groups, such as the elderly, young, pregnant and immuno-compromised, can be serious, with some cases resulting in death.

Highly infective. Virus particles survive in the environment for long periods. Seek immediate advice from the public health unit regarding disinfecting work areas and disposal of potentially contaminated food.

E.coli

People basics


Exclusion of infected persons3. Illnesses requiring special consideration

Hepatitis A

Anyone either infected, or suspected of being infected, with hepatitis A must be excluded from food handling for at least seven days after the onset of symptoms. Most adults will experience the sudden onset of an influenza-like illness followed by muscle aches, headache, loss of appetite, abdominal discomfort, fever and jaundice (yellowing of the skin). Advice in all cases should be sought from the public health unit.

The period of highest infectivity is just before and after the onset of symptoms. This presents a risk, as a person will not normally be diagnosed until after the onset of symptoms. In such cases, the public health unit will need to assess whether other corrective action may need to be taken in addition to excluding the food handler (e.g. sanitising work areas and communal facilities, disposing of food where there has been a risk of contamination and immunising other food handlers or food consumers to reduce their risk of illness). There is often a short time frame to offer protection, so early notification is essential.

Typhoid and paratyphoid

Investigation and management of people with typhoid, paratyphoid or cholera will normally be carried out by the local public health unit, which will usually require people to be excluded from food-handling work until faecal tests indicate that the infecting organism is no longer being excreted.

If food handlers are found to have typhoid, paratyphoid or cholera they should be excluded from all food-handling activities and the local public health unit should be contacted immediately.

4. Skin conditions

An infection of the fingernail-bed or boil on the face or other exposed skin, even if covered with a suitable waterproof dressing, will be considered grounds for exclusion as a food handler.

In contrast, infected lesions on non-exposed skin, e.g. the back of the legs, are not an impediment to food-handling duties; however, the importance of meticulous hand hygiene should be emphasised.

Clean wounds must be totally covered with a distinctively coloured waterproof dressing but there is no need to discontinue food handling.

5. Infections of the eyes, ears, mouth and throat

Any food handler whose eyes, ears, mouth or gums are weeping or discharging must be excluded from food handling until they are better. Those with a persistent sore throat and no other respiratory symptoms, such as a runny nose or cough, may have a streptococcal throat infection and should be referred to a doctor for assessment.

6. Factors not associated with microbiological contamination of food

Non-infective gastrointestinal disorders

Disorders such as irritable bowel syndrome, Crohn’s disease or ulcerative colitis are not a barrier to employment as a food handler, even though they may result in diarrhoea. Workers with these disorders must be aware of the need to seek medical advice and notify the manager if any change from their normal bowel habit occurs, as this must be assumed to be infectious until proven otherwise.

Chest and long-term respiratory diseases

Tuberculosis is not spread through food handling. However, the disease may affect a person’s general health so as to make them unfit for work or they pose a risk of infection to others in the workplace. Contact the public health unit for more information on this.

Bloodborne infections

Infections such as HIV, hepatitis B or C do not themselves present a risk of food contamination. As long as workers are well, there is no reason why people with these infections should not be employed as food handlers.

All blood spills should be treated as if infected, and the affected area should be suitably cleaned and sanitised (e.g. with a diluted bleach solution) and any affected food discarded.

Anyone suffering from typhoid, paratyphoid or cholera must be excluded from working with food.

Food handlers with lesions on exposed skin (hands, face, neck or scalp) that are actively weeping or discharging must be excluded from work until the lesions have healed.

A food handler who is a close personal contact (household, sexual etc) of a person who has hepatitis A must notify their manager. In such cases, the food handler should not handle unwrapped food until advice is sought from the Medical Officer of Health at the public health unit.

Guidance


Hand hygiene

How this is done

Everyone (including contractors) must follow good hand hygiene practices by washing and drying their hands, as described in the steps below especially:• when entering any area where unwrapped ready-to-eat food

is handled;• before touching unwrapped ready-to-eat foods;• after touching raw food (meat, vegetables etc);• before putting on gloves and after removing them;• after coughing and sneezing;• after using the toilet.

Hand washing

Step 1: Clean under each fingernail using warm running water, soap and a nail brush.

Step 2: Wash hands with warm running water and soap, rubbing vigorously (front, back and between fingers).

Step 3: Dry hands thoroughly (front, back and between fingers) by using: [tick option]

single-use cloth (roller) towel

Rub hands on two sections of towel.

single-use paper towel

Rub hands on two paper towels.

air blower

Rub hands whilst air blower operating.

Using gloves

Gloves must be changed between tasks (e.g. after handling uncooked food and before handling ready-to-eat foods etc).

When gloves are first used and whenever they are changed hands must be washed – see hand washing (above)

Gloves are only worn for the following tasks:

Goal Why?

To prevent food and food contact surfaces from becoming contaminated by unclean hands through effective hand washing and drying.

Act requirements:• All staff and visitors must follow appropriate personal

hygiene routines to make sure that the safety and suitability of food is not compromised.

• Hand washing and drying is one of the best ways to prevent harmful microbes from getting onto food.

• Harmful microbes carried on hands (or gloves) can be passed onto food by either touching food directly or by touching other things that the food comes into contact with (e.g. benches, knives, chopping boards etc).

• Gloves are not a substitute for hand hygiene.

How this is done

Hand jewellery and finger nails

To enable good hand hygiene, fingernails should be kept short. Hand jewellery should not be worn, if the food handler is working with unwrapped food.


When a staff member doesn’t follow correct hand hygiene discuss the issue straight away with the person to find out why.

You may need to:• demonstrate the correct procedure to them;• provide a hand washbasin at a more convenient location;• change the type of hand cleaning materials;• provide information, e.g. on a poster above the basin.

If there is not a supply of soap and hand towels, you must renew supply. Review restocking practice.

Write it downYou must write down in the Diary when employees are noticed not following good hand hygiene and what was done to correct them.

It can be hard to judge time, so it is recommended you develop a habit that will help you measure the required washing time (e.g. try singing twice through the “happy birthday” song).

Gloves do not protect food from cross-contamination (e.g. passing microbes from raw food to cooked food). Gloves, just like hands, can transfer microbes from raw food, equipment, utensils and surfaces to ready-to-eat food. Change gloves frequently. Hands need to be washed when dirty gloves are removed and before clean gloves are put on.

Staff that do tasks that don’t involve unwrapped food may be able to keep hands clean by using other cleaning methods, such as hand wipes or gels. Hand sanitisers are not effective unless hands are cleaned first.

Places basics

People basics


Personal hygiene

How this is done

Clothing

Appropriate clean clothing is worn when handling unpackaged food to protect it from contamination.

The following standards of dress apply:

Job/position

Clothing (dress standard)

Job/position


Job/position


Outer protective clothes (e.g. aprons etc) must be removed when a food handler leaves food preparation areas (e.g. to go to the toilet, lunch room, going home etc).

Personal conduct• Food handlers touching nose, mouth, hair and skin during

food preparation must wash their hands before handling food or touching food contact surfaces.

• Food handlers must not spit, sneeze or cough over food.• Disposable tissues should be used to blow nose; hands must

be washed afterwards.• Smoking is not permitted in the food preparation area.• Food handlers must not eat when handling food in food

preparation areas.

Cuts and sores• All cuts and sores on hands and arms must be covered

with a sticking plaster to stop microbes from the wound contaminating food.

• Brightly coloured waterproof sticking plasters are used that can be easily seen if they fall off. A disposable glove is used to cover sticking plasters if they are on the hand.

• If a cut or sore is weeping or infected and cannot be totally covered, the person must not handle food.

Goal Why?

To prevent contamination of food and food contact surfaces for clothing and inappropriate behaviour.

Act requirements:• All staff and visitors must follow appropriate personal

hygiene routines to make sure that the safety and suitability of food is not compromised.

• Where a person’s presence or action may contaminate food they must wear clothing that prevents or, if this is not possible, minimises contamination.

• Customers can become sick if they eat food that has been contaminated with harmful microbes carried by dirty food handlers.

• Dirty or inappropriate clothing can contaminate food.


If staff are not following this procedure you must find out why and retrain them if necessary.

If someone is handling food and has an uncovered weeping sore on their hand, you must stop the person and dispose of any food that might have been infected.

You must not allow the person to handle food until appropriate steps have been taken to ensure they will not infect the food (e.g. retraining, sore is covered etc).

Write it downYou must write down in the Diary what action you took if something goes wrong (e.g. a food handler is observed working with an uncovered open sore on their hand or not wearing clothing that protects food from contamination).

Anyone (including a contractor, visitor etc) entering a food preparation area must wear appropriate clean clothing.

Places basics

Food basics

Ministry for Primary Industries Food Control Plan – Dec 2015 FOOD 5.0 page 1


Food Basics

Ministry for Primary IndustriesFOOD 5.0 page 2 Food Control Plan – Dec 2015

Guidance


Potentially hazardous food

What is it?

Potentially hazardous food must meet the temperature requirements contained in this FCP.

What food is potentially hazardous?

For the purposes of this FCP, food that meets both of the following criteria is considered potentially hazardous:• the food may contain microbes that need to multiply in order to cause illness; and• the food will support the growth of harmful microbes; and• the food will be made unsafe or unsuitable if it is kept at temperatures that allow harmful microbes to grow.

Food that must be kept under temperature control to prevent toxins forming is also considered potentially hazardous. For example, scombroid fish (such as kahawai, tuna, mackerel etc.) need to be kept chilled from shortly after capture to when they are cooked to minimise the formation of histamine.

Examples of foods considered potentially hazardous• raw and cooked meat or foods containing raw or cooked meat, e.g. a tray of boneless chicken, casseroles, curries, lasagne and

meat pies;• dairy products or foods containing dairy products, e.g. yoghurt, custard and dairy-based desserts;• raw and cooked seafood (excluding live seafood) or foods containing seafood, e.g. filleted fish, seafood chowder;• processed fruits and vegetables, e.g. salads and unpasteurised juices;• cooked rice and pasta, e.g. pasta salads;• processed foods containing eggs, beans, nuts or other protein-rich food, e.g. quiche and soya bean products;• foods that contain any of the above foods, e.g. sandwiches and wraps.

What food is not defined as potentially hazardous?

Many foods do not rely on temperature control for safety because they have been processed to ensure that harmful microbes are not present in the food or the food can’t support their growth. These foods are not considered potentially hazardous. Food manufacturers usually achieve food safety by one of the following methods:• destroying any harmful microbes and packaging the food so it cannot be contaminated, e.g. canned and bottled food;• creating an environment in the food that does not support the growth of harmful microbes (this is usually done by making the food

too acidic for microbes to grow, reducing the available water in the food by drying the food and/or adding salt and sugar, using food additives that inhibit bacterial growth or a combination of these things, e.g. dried fruit, salted dried meats and fermented dried meats);

• destroying or reducing the number of harmful microbes in the food and creating an environment that will minimise or prevent the growth of any harmful microbes that are still present and could multiply in the food, e.g. cheeses, spreads, sauces, dried pasta, pasteurised juices, breads, dried milk and dried custard powder etc.

Many raw unprocessed or semi-processed foods are also not potentially hazardous because they either do not support the growth of foodborne pathogens (e.g. raw whole fruits and vegetables, uncooked rice, flour and sugar) or do not contain harmful microbes (e.g. nuts in the shell).

Important information. Potentially hazardous food is food that must be kept at certain temperatures (at or below 5⁰C or above 60⁰C) to minimise the growth of harmful microbes that can be present in the food or to prevent toxins (poisons) forming in the food.

Although the above foods are not considered potentially hazardous they may become so when the food package is opened or the food is altered in some way. For example, a canned beef stew should be considered potentially hazardous once it is opened, and custard powder should be considered potentially hazardous once milk or water is added.


Checking temperatures

How this is done

Using the thermometer

The probe thermometer must be sanitised before probing foods and between probing different items. This is done by: [tick method used]

using sterile wipes

washing the thermometer in hot soapy water, then sanitising

other method

Probe is dried with: [tick method used]

paper towel

air dry.

Checking chilled food temperatures

The temperature of potentially hazardous refrigerated food must be checked. This is best done by checking the internal temperature of the fridge using: [tick process used]

a probe thermometer to measure the inside temperature of:

container of water

cube of jelly

food

other

an infrared (IR) thermometer to check surface temperature of food

an automated system that monitors the internal or surface temperature.

Checking cooked food and hot-held food temperatures

The temperature at the centre of potentially hazardous cooked and hot-held food must be checked. This is done using a probe thermometer.

When cooking batches of food, a sample of items may be probed rather than each one. Items must be probed from different parts of the oven to check that heat is being distributed evenly and that all foods have been cooked properly – see Checking poultry is cooked.

Calibrating the thermometer

This must be done every 12 weeks to check that the thermometer is working correctly (see the procedure in the Diary).

Goal Why?

To accurately measure food temperatures.

Act requirements:• All food that is produced or processed and handled must be

handled in a way that minimises deterioration.• There must be procedures in place that prevent, eliminate

or reduce hazards during the production, processing and handling of food along with the criteria and reason for each criterion.

• Potentially hazardous food must be kept at temperatures that prevent the growth of harmful microbes, or people will be made ill.

• Regular temperature checks of potentially hazardous food will check whether or not it is being kept at a safe temperature.

• A thermometer that is not correctly calibrated may provide inaccurate temperature readings.

• A dirty thermometer can transfer microbes onto food that could make people ill.

How this is done

Automated temperature monitoring system

Any automated system must be commissioned, operated and maintained according to the manufacturer’s instructions.


If the thermometer doesn’t reach 0ºC (plus or minus 1ºC) in the ice point check or 100ºC (plus or minus 1ºC) in the boiling point check, then the thermometer must be either replaced or sent for servicing to:

Use another thermometer until the original has been recalibrated.

If the alarm on an automated system does not activate at the correct temperature, the system must be checked by service personnel and reset.

It’s good practice to regularly check that an automated monitoring system is set correctly by checking food temperatures using an accurate probe or IR thermometer.

Write it downYou must write down in the Management section who is responsible for responding to a temperature alarm You must write down in the Diary.• the date of calibration, method used and calibration results on the Thermometer calibration record.• the date of configuration and calibration checks of automatic systems and retain a copy of the certificates used.• what happened if an automated system was not set at the correct alarm temperature and what was done to put it right. • what was done to check any affected food was still safe.

Food basics

Food basics


Purchasing and receiving goods

How this is done

Food suppliers

The operator must take steps to ensure that food is sourced from suppliers who produce, process and handle it in a way that minimises contamination and deterioration of the food.

Other factors to consider when choosing a food supplier

How quickly do they respond to your concerns?

Do they seem responsible in the way they store, transport and pack their goods?

Can you rely on them to supply the goods you’ve specified, such as when you sell products that need to meet a composition standard?

Receiving incoming goods

The following checks must be made when food is delivered:• packages are free of damage;• fresh produce shows no sign of damage, mould, blight etc.;• packages are properly labelled with the name and address

of the manufacturer or supplier/importer and have a batch code or date mark;

• food is not past its expiry date;• food has been transported hygienically and food has not

been exposed to any hazards (chemicals, machinery etc.) during transportation;

• frozen food is frozen solid when delivered with no sign of thawing or refreezing;

• chilled seafood (not live seafood) is no more than 1ºC, and other potentially hazardous food is delivered chilled (cold to touch) or at a temperature recommended by a manufacturer – if in any doubt, the temperature is checked using a thermometer to confirm it’s at 5ºC or below;

• live shellfish are clean, alive and not damaged with information allowing traceability;

• hot deliveries of potentially hazardous food are at 60ºC or above.

Food that does not meet the above requirements must be rejected and sent back to the supplier unless it can be used according to the FCP.

Chilled, frozen or hot food that’s accepted by the business must be put under the appropriate temperature control straight away, unless it is to be used directly – see Chilled and frozen food storage.

Goal Why?

To take all reasonable steps to assess and confirm that the food received from a supplier, or otherwise sourced by the food business, is safe and suitable.

Act requirements:• Food is produced or processed and handled in a way that

minimises the contamination or deterioration of the food and prevents the food from containing anything which would be unexpected and unreasonable in that food.

• There must be procedures for controlling hazards at each processing and handling step where it is essential to eliminate or reduce a hazard to an acceptable level.

• Food may be contaminated with harmful microbes, chemicals or physical objects during growing, handling, processing or delivery.

• Harmful microbes can grow if potentially hazardous food is not kept cold (or hot) during delivery.

• Pests may have contaminated food that has been poorly stored or handled.

• It is illegal to sell certain foods, e.g. home killed meat or recreationally caught seafood.

• Sufficient information about received goods must be provided to enable you to accurately label food and identify food in the event of a recall.

How this is done

Goods that are delivered outside operating hours must be protected from contamination and temperature abuse. This is achieved by the person delivering the goods storing them: [specify how, where].


Reject or return goods to the supplier if any of the following happens:• frozen products are completely thawed;• frozen products are partially thawed unless they will be used

straight away;• chilled potentially hazardous and ready-to-eat food is too

warm (above 5ºC), unless confident that it has been held at more than 7ºC for less than 2 hours;

• hot, potentially hazardous food is delivered below 60ºC, unless confident that it has been held between 20ºC and 60ºC for less than two hours;

• fresh produce is damaged or mouldy;• date marks have expired;• goods have been transported or handled in a manner that

exposes them to risk of contamination;• packaging/seals are damaged;• there is insufficient information to enable food to be

accurately labeled, unless confident that the supplier will provide it.

Food that is not safe and suitable, and food that is not intended to be sold or used, must be stored separately from other food and clearly marked Not for sale or use.

Contact the supplier to resolve any problems as soon as they arise. If problems persist and can’t be fixed, use a different supplier.

Food basics


Food basics

Write it downYou must write down the information of all suppliers in the Food suppliers record.Keep a record of deliveries (e.g. dispatch notes, invoices) and note the delivery temperature of chilled and hot foods (e.g. in the Diary or on dispatch notes, invoices).You must write down in the Diary when goods are received that do not meet the requirements and what you did to address the problem (include time, condition of goods, supplier, batch numbers and a description of products).

Food basics


Perishable and shelf-stable food storage

How this is done

All food must be stored to protect it from contamination.

Food that is not safe and suitable, and food that is not intended to be sold or used must be stored separately from other food and clearly marked “not for sale or use”.

See also Chilled/frozen food storage.

Storage and display

Areas used for perishable and shelf-stable foods must be kept clean and operated hygienically. See – Cleaning and sanitising, Pest control.

Products must be stored off the floor (this helps with cleaning and prevents them from picking up dirt that could be transferred to work surfaces).

Toilet areas, wash rooms and changing areas must not be used to store food or packaging.

Storage practices prevent or minimise damage to packaging. Food is stored so that its shelf life can be easily identified.

Produce

Fresh produce is stored cool, or chilled or according to type.

Stock checks/stock rotation• Packaged foods must be checked for:

– clear labelling; – damage to packaging that exposes food; – corroded, damaged, leaking or bulging containers.

• the oldest within-date stock is used first; • Food is thrown away at its “use-by” date; • Food is regularly checked to make sure it is within its “best-

before” date.

Food in opened packaging

Food that has been opened/taken out of the manufacturer’s original packaging must be stored covered and labelled with a date by which it must be used. See Labelling and Calculating shelf life.

Eggs – recommended storage times from date of lay

Eggs held at or below 15ºC throughout the supply chain – maximum 35 days.

Eggs held at temperatures higher than 15ºC anywhere in supply chain – maximum 21 days.

Goal Why?

To store and display perishable and shelf-stable food safely and appropriately.

Act requirements:• Food must be produced or processed and handled in a way

that minimises the contamination or deterioration of the food and prevents the food from containing anything which would be unexpected and unreasonable in that food.

• There must be procedures for controlling hazards at each processing and handling step where it is essential to eliminate or reduce a hazard to a level at which a hazard will not prevent food from being safe or suitable.

• All staff and visitors must follow appropriate personal hygiene routines to make sure that the safety and suitability of food is not compromised

• Food can become contaminated if not correctly stored.• Poor handling practices can damage packaging and

contaminate food.• Stock that is not sold before its “use-by” date can result in

customers becoming ill.


If food is found that has passed its “use-by” date throw it away.

Identify why this happened, and review staff training as needed.

Food that has been contaminated by pests (e.g. droppings, eggs, webs etc.) or is in damaged packaging that exposes the food is thrown away.

Review your pest control procedure and take appropriate action to control pests.

Cans that are bulging, corroded or damaged close to the edges or joints are thrown away.

Food that shows signs of mould is thrown away

Find out how any damage to packaging occurred and review handling practices as appropriate.

If chilled perishable food is too warm (i.e. above 5ºC) follow the practices in Chilled/frozen food storage.

Food that is not safe and suitable, and food that is not intended to be sold or used, must be stored separately from other food and clearly marked “not for sale or use”.

Write it downYou must write down in the Diary what action you have taken if food has not been stored correctly.Keep a record in the Diary of any maintenance that was undertaken as a result of something going wrong with food storage.

Food basics


Food basics

Helpful stuff 1

Perishable food

Perishable food is unprocessed or processed food that can be kept at room temperature but may have a relatively short shelf life before showing signs of deterioration or spoilage (such as mould or fur on fruit or bread).

Spoiled food should be removed from storage or display as soon as possible. See also Potentially hazardous food. Keeping perishable foods cool or cold can extend the time before they deteriorate or spoil.

Shelf-stable food

Food that is shelf stable has usually been processed so that it can be safely stored in a sealed container at room temperature for a usefully long shelf life; for example, canned meat, bottled jams and sauces and dried foods such as spices, pasta, flour.

Helpful stuff 2

What to look for when checking cans

Blown – one or both ends of the can bulge outwards from gases caused by reactions (bacterial or chemical) in the can.

Springer – one end bulges outwards when the other end is pushed.

Leaking – can or seal damage causing contents to leak.

Rusting – indicates can is old or has been exposed to damp conditions. Rust weakens can, may cause pin holes and contaminate contents.

Dented – damage/bad dents around rim or seals could have broken the integrity of the can leading to contamination of contents.

Food basics


Chilled and frozen food storage

How this is done

All food must be stored to protect it from contamination. When not being prepared or used chilled and frozen food is kept covered.

Equipment used to hold chilled and frozen food must always be operated within its design capacity and capability – see Equipment.

Chilled food

Chilled fish and seafood (excluding live fish and seafood) must be stored at no more than 1ºC.

Potentially hazardous food must be stored at or below 5ºC unless otherwise directed by the manufacturer’s instructions. Chilled food should only be out of chilled storage if it is being prepared or used or when re-stocking equipment.

Potentially hazardous food that is prepared on site for later use (e.g. a fish pie) and food that has been taken from the manufacturers packaging (e.g. a block of ham, food out of a can) must be marked with the date that it needs to be used by – see Calculating shelf life.

Chilled and frozen food is stored so that its shelf life can be easily identified.

Uncooked, raw food must be separated from cooked or ready-to-eat food. This is done by: [tick method used]

storing cooked and ready-to-eat food above raw, uncooked food in the chiller or fridge; storing cooked and ready-to-eat food in different areas (e.g on different sides) of the chiller or fridge from raw, uncooked food; using separate chillers for storing cooked, ready-to-eat food and raw uncooked food.

Raw poultry must be stored so that it can’t touch or drip juices onto other foods. Where possible, it is stored in a separate refrigerator.

Frozen food

Frozen food must be stored frozen solid or at a temperature recommended by the manufacturer.

Frozen food should only be out of a freezer if it is being thawed, prepared or used or when re-stocking equipment – see Thawing food.

Goal Why?

To protect chilled and frozen food from contamination and prevent microbes growing to harmful levels

Act requirements:• Food must be processed and handled in ways that minimise

its contamination or deterioration.• Measuring equipment needed to ensure that food is safe

and suitable must be provided and used.• Food that is not safe or suitable must be identified and

stored in a way that prevents it being used or contaminating food.

• Storing potentially hazardous foods in the temperature danger zone (5ºC to 60ºC) will allow harmful microbes to grow;

• Stock that is not sold before its “use-by” date could result in customers becoming ill.

• It is illegal to sell food beyond its “use-by” date;

How this is done

Stock checks/stock rotation• Packaged foods are checked for:

– clear labelling; – damage to packaging that exposes food; – corroded, damaged, leaking or bulging containers.

• The oldest within-date stock is used first.• Food is thrown away at the end of its “use-by” date. • Food is regularly checked to make sure it is within its “best-

before” date.


If ready-to-eat food has become contaminated by raw food throw it away.

Throw away food that has passed its “use-by” date. Find out why this happened.

Chilled food above 5ºC

Ready-to-eat potentially hazardous foods that have been stored at temperatures between 5ºC and 60ºC for a total of:• less than two hours must be refrigerated or used

immediately;• between two and four hours must be used immediately;• longer than four hours must be thrown out.

Freezer is not working properly

If food is still frozen solid, move it to another freezer. If this can’t be done, keep the freezer door closed. Arrange for the appliance to be repaired.

If potentially hazardous food has thawed to the point of being soft to the touch, it must be defrosted and used within its normal refrigeration storage time.

If frozen ready-to-eat potentially hazardous food has defrosted and has been above 5ºC for more than four hours, it must be thrown out.

Part-defrosted or fully defrosted food that has not been processed further to make it safe and suitable must not be refrozen.


Food basics


Write it downEach day, note in the Diary the food temperature in each chiller or display used for potentially hazardous food.You must write down • in the Diary what action you took if food has not been stored correctly.• in the Maintenance schedule when chillers and freezers need to be serviced/checkedKeep a record in the Diary of any maintenance that has been undertaken of chillers and freezers.

Helpful stuff

Foods that must be kept cold

Certain foods need to be chilled or frozen to help slow the growth of harmful microbes. These include raw and cooked meat, poultry, seafood and dairy products. See Potentially hazardous food.

Food basics


Fruit and vegetables

How this is done

To make ready-to-eat (RTE) salads, such as leafy greens, pasta, rice etc. see the Delicatessen specialist section of the plan.

Surfaces and equipment used for preparing food must be in sound condition and clean before use. Surfaces in contact with ready-to-eat foods must be sanitised before use - see Cleaning and Equipment, packaging and other items, Food Allergens.

Good hand hygiene and personal hygiene practices must be followed – see Hand hygiene and Personal hygiene.

Storage and display

Fresh produce must be:• stored, processed and handled so that they are protected

from contamination;• kept under conditions that maintain its suitability for use,

according to type, (e.g. the type of produce is best-kept chilled, cool, at ambient temperatures, in humid conditions, in dry conditions, away from sunlight etc);

• removed from sale if they may no longer be safe or suitable (e.g. slimy, mouldy, badly damaged produce; green potatoes).

Preparation for sale• Produce must be checked for bruising, damage, mould etc.

Anything that can’t be used must be thrown away.• Cutting surfaces and utensils must be [identify which

applies]: dedicated for either raw produce or ready-to-eat (RTE) produce, or used for raw and RTE produce but cleaned and sanitised before being used for RTE produce

• Produce must be processed and handled (e.g. cut/trimmed) hygienically.

• Clean water must be used to rinse or moisten produce – see Water.

• Packaging must completely enclose cut surfaces of RTE produce – see Equipment, packaging and items in contact with food.

• Produce is date coded and subject to good stock rotation practices – see Perishable and shelf-stable foods.

Goal Why?

To ensure the hygienic processing and handling of produce.

Act requirements: • Food must be produced or processed and handled in ways

that minimise the contamination or deterioration of food and prevent food containing substances that are unexpected or unreasonable.

• There must be procedures for controlling hazards at each production and processing and handling step where it is essential to eliminate or reduce a hazard to an acceptable level.

• Food must be safe and suitable.

• Fruit and vegetable produce may be contaminated by dirty hands equipment and surfaces.

• Pre-packaged produce that has become contaminated during growing or processing needs to be stored under refrigeration or harmful microbes will grow.

• Poorly stored produce can form toxins that can make people ill.

How this is done

Manufacturer pre-packaged RTE salads and sprouts

Pre-packaged RTE foods must be stored and handled according to manufacturers’ instructions.

Fruit and vegetables prepared as ingredients

Raw fruit and vegetables used as ingredients in other foods must be rinsed in clean running water before use (unless received pre-washed or pre-peeled and ready-to-use).


If equipment or preparation surfaces are not clean, thoroughly clean before using. Review cleaning practices for fruit and vegetable processing and handling.

If produce that is not suitable for sale (e.g. excessively damaged, mouldy, slimy), or food is beyond it’s ‘Use-by’ date and has not been removed from sale, find out why and take action to prevent it from happening again.

Retrain staff as appropriate.

Write it down You must write down (in the Cleaning schedule) the surfaces and equipment that need to be cleaned and sanitised, when and how this is done, and by whom.You must write down (e.g. in the Diary) any problems that occurred and what you did to prevent them from happening again. Also write down any matters that might need following up (e.g. training, review cleaning schedule etc).Write (e.g. in the Diary) any items that you have had to throw away, and why.

Food basics


Write it downWhen you take other manufacturers RTE products from the packaging and you don’t use them straight away, list them with their opened shelf-life in the Ready-to-eat foods list.Use the Ready-to-eat foods - batch list to show how RTE products used/made/sold by the business meet their shelf-life

It is important to understand the range of matters that can affect the shelf life of the foods you make, such as:

• changes that may occur during processing and storage

• changing the storage conditions or repackaging

• factors in or around food that affect shelf-life

• the likely causes of deterioration and spoilage of the types of foods you make

• Information about these issues can be found at: http://www.foodsafety.govt.nz/elibrary/industry/determine-shelf-life-of-food/how-to-determine-the-shelf-life-of-food-revision.pdf

Food basics


Food stalls, food promotions & tastings

How this is done

Safe procedures in the plan must be followed at the stall, food promotion or tasting including: • the hygienic storing, preparing, cooking, display and

transport of food;• hand washing, personal hygiene and cleaning of stall and

equipment;• labelling of food put out for tasting that may contain

allergens or gluten.

Stall construction

Construction of a food stall and the provision of any facilities at a stall must to be appropriate for the food and activities carried out there.

Construction must take into account:• the type of food sold;• the need to protect food from contamination from:

– the elements; – people and activities at the stall and area adjoining the stall; and

– customers.

Surfaces in contact with food must be made of materials that:• won’t contaminate food (e.g. they won’t impart toxins or

splinters to food);• are in good condition;• won’t absorb fluids and can be cleaned (and sanitised if

needed).

See also Food allergens

Stall facilities and equipment

Where potentially hazardous food is processed or handled at the stall, facilities must be provided at or close to the stall that enable activities to be carried out hygienically and procedures in the plan to be followed, including: • people can keep hands clean;• equipment and food surfaces can be regularly cleaned (and

sanitized where needed).

Equipment must be provided to enable activities to be carried out hygienically and procedures in the plan to be followed, including:

Goal Why?

Handle, store and display food safely at a food stall, food promotion event or in-food tasting.

Act requirements: • Food must be processed and handled in ways that minimise

the contamination or deterioration of food and prevent food containing substances that are unexpected or unreasonable.


• Dust, dirt, chemicals, pests and other foreign objects may contaminate unprotected food.

• Harmful microbes can multiply if potentially hazardous food is stored or displayed at temperatures between 5ºC and 60ºC.

• Ready-to-eat (RTE) food that is not adequately separated from raw food, or is poorly handled at a stall can be contaminated by harmful microbes.

• Food that is ‘“given’”away, to promote a food or business is still classed as food for sale. This means that anyone organising or running a food promotion or tasting event needs to understand and follow the relevant procedures in the Plan.

How this is done

Keeping potentially hazardous [identify which applies]:

cold – at or below 5˚C

frozen solid

hot –above 60˚C

Temperatures of cold and hot foods must be regularly checked using a thermometer – see Potentially hazardous food, Checking temperatures.


If the stall, equipment or preparation surfaces are not clean, thoroughly clean before using. Review cleaning practices.

Throw away any food that becomes contaminated.

Throw away potentially hazardous food that has been kept between 5ºC or above 60ºC for more than 2 hours.

Find out why this happened and take steps to ensure that it does not happen again.

If there has been an equipment breakdown or failure arrange to repair or renew equipment.


Write it downYou must write down (in the Cleaning schedule) the surfaces and equipment that need to be cleaned and sanitised, when and how this is done, and by whom.You must write down (e.g. in the Diary):• any problems that occurred and what you did to prevent them from happening again. Also write down any matters that might need following up (e.g. training, review cleaning schedule etc).• the temperatures of chilled/hot stored and displayed food. • any items that you have had to throw away, and why.

Food basics

Food basics


Food vending machines

How this is done

Ingredients must be suitable for any products made – see Purchasing and receiving food, Water Supply.

Surfaces and equipment used for preparing food must be in sound condition and clean before use. Surfaces in contact with ready-to-eat foods must be sanitised before use - see Cleaning and Equipment, packaging and other items.

Good hand hygiene and personal hygiene practices must be followed when marinating or coating meat - see Hand hygiene and Personal hygiene.

See also Potentially hazardous food, Perishable and shelf-stable foods, Cleaning, Transporting food.

Food vending machine

This is a machine that dispenses food in bulk or in a package and does not need re-filling between each sale.

Location

The food vending machine must be sited to:• protect food from becoming contaminated;• enable easy cleaning of the machine and surrounding area;• not offer/provide harbourage for pests.

Maintenance and use• all parts of the vending machine that come into contact

with food or food packaging, must be regularly cleaned and sanitized;

• vending machine location must be kept clean and hygienic;• food in the vending machine must come from a reputable

supplier;• food must be transported, and the vending machine

stocked, hygienically;• food reheated in a vending machine must be reheated

thoroughly – see Reheating food;• potentially hazardous food in a vending machine must be

kept either at or below 5ºC or above 60ºC;• a vending machine must not be able to dispense potentially

hazardous food that has not been kept either at or below 5ºC or above 60ºC;

• a vending machine must not be able to dispense potentially hazardous food that is beyond its “Use-by” date;

• the vending machine must be regularly checked (e.g. when it is restocked) that it is operating as intended.

Goal Why?

To position, stock and replenish food at vending machines to ensure that it is safe.

Act requirements:• Places used for food must be designed, constructed and

located to keep food safe and suitable.• Food must be processed and handled in ways that minimize



• Food prepared for sale from in vending machines can become contaminated from dirty hands, contact surfaces, chemicals, pests and other foreign objects .

• Harmful microbes can multiply if potentially hazardous food is stored or displayed at temperatures between 5ºC and 60ºC.

• A water supply to a vending machine that is not clean may contain harmful microbes that could make customers ill.

How this is done

Vending machines must be operated in ways to prevent pests being attracted (e.g. food spillages are dealt with promptly; rubbish bins are provided for customers to deposit food wrappers).

Liquids dispensed from vending machines• Water supplied to a vending machine must be clean water at

point of use - see Water.• Pipes and taps for dispensing liquids must be regularly

cleaned and sanitised.


Throw away any food that becomes contaminated.

If the machine dispenses food that has not been kept at the correct temperature it must be fixed before further use.

Potentially hazardous food that has been kept between 5ºC and 60ºC for longer than 4 hours must be thrown away. See - Chilled and frozen food storage.

If vending machine equipment breaks down make arrangements to replace or repair it.

Review maintenance schedule and make changes as appropriate.

Write it downYou must write down (in the Cleaning schedule):• the surfaces and equipment that need to be cleaned and sanitised, when and how this is done, and by whom.You must write down (in the Transporting Food Temperature Record):• the temperature of chilled/hot food transported to vending machine sites. You must write down (e.g. in the Diary):• any problems that occurred and what you did to prevent them from happening again. Also write down any matters that might need following up (e.g. training, review cleaning schedule etc).• checks of temperatures taken of chilled/hot food in the vending machine (e.g. when restocking) • any items that you have had to throw away, and why.

Food basics

Food basics


Making and selling ice

How this is done

Surfaces and equipment used for preparing ice must be in sound condition and clean before use. Surfaces in contact with ice must sanitised before use - see Cleaning and Equipment, packaging and other items.

Good hand hygiene and personal hygiene practices must be followed - see Hand hygiene and Personal hygiene.

Ice making equipment

Equipment making ice must use a clean water supply to make cubes or blocks of ice

The ice making equipment must be located or sited to:• prevent ice from becoming contaminated;• enable easy cleaning of equipment and surrounding area;• prevent harbourage for pests.

Water

Water for making ice must be clean and meet requirements for water – see Water.

Seawater used for making ice must not contain any E. coli or other faecal coliforms.

Maintenance and use

During use:• all parts of the ice making equipment that come into contact

with water or ice must be regularly cleaned and sanitised – moulds must not be allowed to grow particularly in areas where condensation occurs (which can often be hard-to-reach places to clean).

• equipment location must be kept clean and hygienic; • shovels, axes, scoops, containers and other equipment that

comes into contact with ice must be regularly cleaned and sanitised;

• equipment/utensils used with ice must be stored hygienically when not being used in ways that prevent contamination;

• ice must be protected from contamination and handled and stored hygienically;

• water used to make ice must be maintained so that it is clean.

Ice from suppliers• delivered blocks/containers of ice must be checked for signs

of contamination;• bagged ice must be delivered in clean, intact bags;• ice storage containers (including freezers) must be clean.

Goal Why?

To ensure that ice is made, used and sold hygienically.

Act requirements:• Food must be processed and handled in ways that minimize



• Ice can become contaminated from hands, contact surfaces, chemicals, pests and other foreign objects.

• A fresh water supply to an ice-making machine that is not of drinkable quality may contain harmful microbes that could make customers ill.

• Seawater used to make ice may contain harmful organisms that could contaminate seafood.

How this is done

Using ice

Ice that has been in contact with non-ready-to-eat food must not be sold, or used with other foods.


Visibly contaminated ice received from suppliers is rejected or only used where it will not come into contact with food.

Ice spilled from broken/split bags/containers is not sold/used.

If cleaning or handling procedures aren’t followed find out why and take action to stop it happening again.


Write it down You must write down (in the Cleaning schedule) the surfaces and equipment that need to be cleaned and sanitised, when and how this is done, and by whom.You must write down (e.g. in the Diary) any problems that occurred and what you did to prevent them from happening again.

Food basics


Customers reheating food

How this is done

See Potentially hazardous food, Perishable and shelf-stable foods.

Equipment for customers to re-heat food• Pre-programmed times, or instructions must be provided

that allow customers to thoroughly re-heat foods.• Areas used by customers must be kept clean and hygienic.• Equipment (e.g. microwave oven) must be cleaned regularly

– see Cleaning.• Regular checks must be carried out to ensure equipment is

working as intended.• Spillages must be cleaned up as soon as possible after they

occur.

Food for customers to reheat• food must be provided in packaging that is appropriate for

the reheating method; or• clear instructions must be provided that packaging is to be

removed before reheating.

See Reheating food

Goal Why?

Provide equipment to enable customers to safely reheat food.

Act requirements:• Food must be produced or processed and handled in ways

that minimize the contamination or deterioration of food and prevent food containing substances that are unexpected or unreasonable.

• Customers need to be able to reheated food thoroughly to destroy any harmful microbes that may be present.

• Equipment provided for customers to reheat food needs to be kept in good condition to enable thorough reheating of food.

• Surfaces and equipment need to be kept clean to prevent contamination of food.


If cleaning is not carried out or spillages are not cleaned up, find out why and take steps to prevent issues from arising in the future.

Revise cleaning schedule.

Retrain staff.

Write it down You must write down (in the Cleaning schedule) the surfaces and equipment that need to be cleaned and sanitised, when and how this is done, and by whom.You must write down (e.g. in the Diary) any problems that occurred and what you did to prevent them from happening again.Write down in the Maintenance schedule when equipment is to be checked.

Food basics


Food allergens

How this is done

If a customer tells you that they have a food allergy, the following staff member must be told:

day-to-day manager

head chef

other

The person identified above must be responsible for providing information to the customer on what allergens could be present in the food.

Know what’s in the food

Someone who has a food allergy needs to know the exact ingredients of the food that they eat.• Be aware of all ingredients used in the food to be served to

customers with a food allergy.• Check all the ingredients in the food, as well as what is

used to cook the food (e.g. oils etc) as well as sauces and garnishes served with, or added to, the food.

• Use the Voluntary Incidental Trace Allergen Labelling system (VITAL® ) to assess the potential impact of allergen cross contact. VITAL® also provides guidance on appropriate precautionary allergen labelling. http://allergenbureau.net/

Common allergens

Foods that most frequently cause allergic reactions include cereals, shellfish, eggs, fish, milk, nuts, sesame seeds, peanuts, soybeans, sulphites, wheat, and bee products such as royal jelly, pollen and propolis. These foods are responsible for over 90 percent of serious reactions.

Goal Why?

To provide customers with accurate information on whether a food contains specific allergens or could have traces of an allergen from cross-contact.


that minimise the contamination of food and prevents food containing unexpected or unreasonable substances.

• There must be procedures for controlling hazards at each processing and handling step where it is essential to eliminate or reduce a hazard to an acceptable level.

• The Australia New Zealand Food Standards Code (the Code) (Standard 1.2.3) requires a business to provide information to customers about allergens.

• Customers must be able to make informed choices about the food they, and people in their care, eat.

• Food allergies can result in life-threatening reactions that affect the whole body, often within minutes of eating the food.

How this is done

Unwrapped food

Details of all the ingredients must be available (e.g. information provided on the packaging or by the supplier, in:• foods that are made on-site (e.g. pies) – also check what is

in manufactured ingredients (e.g. sauce mix);• bulk foods that are sold loose or re-packaged (e.g. coatings).

Avoid cross-contact

Food that is sold as not containing an allergen must not be contaminated with an allergen from surfaces, utensils and equipment that have been used to prepare other foods – see Cross-contamination. Clothing and hands must be clean before handling foods that don’t contain allergens – see Hand hygiene, Personal hygiene.

You must prepare food containing different allergens in separate areas using separate equipment and utensils unless this is not possible.

If not possible, then all equipment and utensils to be used must be thoroughly cleaned and dried before preparing the food.

You must not fry non-allergen food in oil that has previously been used to fry food containing an allergen.


If you think a customer is having a severe allergic reaction:• immediately ring 111 and ask for an ambulance with a

paramedic straight away;• immediately explain that your customer could be having an

allergic reaction.

Identify what led to the customer’s allergic reaction.

Inform your verifier of a customer’s allergic reaction.

Review ingredient labels and recipes to ensure all allergens are known.

Review the way staff prepare food for someone with a food allergy; make changes as appropriate.

Retrain staff to ensure that they understand how important it is to provide accurate information to food allergic customers.

If you are told by a customer that they suffer from an allergy, talk to them about what food you have that may be appropriate for them to order. If you are not confident that you can produce food for them safely don’t. It is better for them to buy food elsewhere than risk an allergic reaction.

If there is any doubt about whether a food contains even a small amount of an allergen, tell the customer – never guess!


Important information

Before any in-store demonstrations or tastings make sure that promoters understand business requirements for allergens.

Write it downKeep details of the ingredients (and what they contain) for all food intended to be served or sold to customers with a food-related allergy.You must write down in the Diary any action taken in the event that someone has an allergic reaction.

Food basics


Food composition

Guidance

Food additive requirements

A food additive is a substance not normally consumed as a food itself but is added to the food to perform a particular function, such as: • colouring; • emulsifier;• flavour enhancer (e.g. MSG);• flavouring;• intense sweetener;• preservative;• raising agent;• stabiliser;• thickener.

The Code Standard 1.3.1 contains a list of the foods that are permitted to contain food additives, and the permitted food additives. Food additives must not be added to food unless they are permitted by the Code.

The Australia New Zealand Food Standards Code can be found at: www.foodstandards.govt.nz

Processing aids requirements

A processing aid is a substance that is added to carry out a technological function during processing, but not in the finished product. For example:• Antifoam agent;• Lubricant;• Catalyst;• Desiccator;• Bleaching agent;• Ion exchange resin;• Release agent;• Washing agent;• Extraction solvent.

The Code Standard 1.3.3 permits certain processing aids. Processing aids that are not permitted by the Code must not be added to food.

Food composition requirements

The Code provides specific definitions, composition and labelling requirements for certain foods. For example:• a pie must contain at least 250g/kg of meat flesh to be called a meat pie;• food marketed to a specific consumer group must not mislead (e.g. if sold as a “vegan” product it must not contain any food of

animal origin).

The Code can also specify the amount of an ingredient that must be present, and an ingredient that must be declared, such as: • sausage must contain no less than 500g/kg of fat-free meat; and the proportion of fat in sausage must be no more than 500g/kg of

the fat-free meat content;• iodised salt must be used for making bread.

Goal Why?

To ensure foods you are selling meet any requirements for composition and food additives.

Act requirements: • Food must be safe and suitable.

• Food sold in New Zealand (and Australia) must meet the requirements of the Australia New Zealand Food Standards Code (the Code).


If a food doesn’t meet a standard required by the Code it must not be sold.

Find out why this happened and take action to prevent it happening again. If necessary retrain staff.

Write it downKeep a record of your composition calculations with your recipes.Keep a record of supplier confirmation that the Code requirements have been met for products

http://www.foodstandards.govt.nz


It’s important to know there is legislation covering what is allowed to be put in food when you sell it – whether you made it or someone else did. The Code contains all this information and provides lists of, for example, permitted food colourings.

Helpful stuff:

When making food:

• Calculate the composition of food at the point of mixing your ingredients (you will also need to allow for any losses on cooking, if appropriate);

• Check that your descriptions of food are correct, for example: - pies containing offal are correctly

identified e.g. steak and kidney pie;- use of the words “cream” or ‘“mock

crème” where appropriate.

Guidance

The Code Chapter 2 details the range of foods to which compositional standards apply.

Microbiological limits - requirements

The Code Standard 1.6.1 sets the maximum permissible levels of harmful organisms (if any) that may be present in certain foods; for example, sprouted seeds must not contain any Salmonella organisms.

Some foods are required to be regularly sampled and tested.

Check what requirements the products that you make or sell are subject to at: http://www.foodstandards.gov.au/code

Sourcing ingredients of the right quality for making products will help in meeting the Code requirements – see Purchasing and receiving food.

There is more information about food composition and microbiological limits in the specialist food sections of the Plan.

Pre-packaged foods

Before purchasing pre-packaged foods a check is made with the supplier that it complies with the Code. See also Food labelling and Allergens sections.

Check the Code to see if products you are making or selling have composition requirements. See also Food allergens and Food labelling.

http://www.foodstandards.gov.au/code

Food basics


Equipment, packaging and other items in contact with food

How this is done

Equipment, packaging materials, tableware and items that come into contact with food, such as labels and tags, must be:• suitable for their intended use and not able to contaminate

or taint food;• capable of being thoroughly cleaned;• protected from contamination when not in use.

See also Storage of perishable and shelf-stable food.

Before purchasing equipment for processing and handling food, a check is made with the supplier that it can be operated in ways that meet the procedures in the Plan.

Before purchasing packaging and other items that come into contact with food (e.g. display trays, containers, plastic bags, disposable drink cups, takeaway trays etc.) a check is made with the supplier that it complies with either:• current requirements specified in the Australian and

New Zealand Food Standards Code (the Code) for articles and materials in contact with food; or

• requirements specified in the current US Code of Federal Regulations; or

• any other appropriate international standard recognised as acceptable by MPI.

Packaging equipment

Equipment used for wrapping and packaging must be capable of being kept clean.

Tableware

All tableware must be suitable for use and not capable of contaminating food, or imparting lead, antimony, arsenic, cadmium or any other hazardous substance to the food.

Misuse of food articles and packaging

Any utensil or equipment used to measure, store or pour chemicals must be clearly identifiable and must not be used for any other purpose.

Food must not be put or stored in any container or package that is commonly used for medicine or chemicals.

Goal Why?

To prevent food becoming contaminated from food equipment (e.g. slicers, vacuum-packers), utensils, packaging (e.g. shrink wrap, food containers), tableware (plates, platters etc.) and other items that come into contact with food (e.g. display labels or tags) and ensure that they are appropriate and meet industry standards.

Act requirements: • Equipment must be designed, constructed and located in a

way that enables food to be safe and suitable.• Equipment must not be operated beyond its capacity.• Packaging and anything else in contact with food must be

able to maintain food safety and suitability.

• Equipment, packaging, tableware and items in contact with food that don’t meet industry standards may contaminate food (e.g. chemicals and other substances may migrate from packaging into food).

• Equipment, packaging, tableware and items in contact with food that are not stored and used correctly, could result in food becoming contaminated (e.g. by transferring dirt to food and food contact surfaces).

• Packaging equipment that is not operated correctly could cross-contaminate food (e.g. by transferring juices from raw to cooked food).


You must reject packaging, tableware or food contact items that do not meet the required standard.

If packaging is not being used appropriately find out why, fix the problem and retrain staff if necessary.

Write it downWrite down how you know that packaging, and other items that come into contact with food, are OK to use. For example, confirmation from the supplier, packaging labels, manufacturers information etc.

When sourcing new equipment, make sure that you will be able to thoroughly clean it, and it won’t harbour food scraps and dirt in hard-to-reach parts that could contaminate food.

If you supply packaging materials and utensils for customers to pack their own selections (e.g.”pick and mix”) make sure that re-usable utensils are regularly cleaned. If customers are permitted to use containers that they provide themselves, these should be visibly clean.

“Food safe” is a term that is sometimes applied to articles likely to come into contact with food that won’t have a detrimental effect on, or taint, the food in any way.

Food basics


Food labelling

How this is done

Pre-packaged food

Pre-packaged food that is purchased for retail sale is checked to make sure that the labelling clearly describes the product in English, is legible and includes:• quantity marking (e.g. net weight);• name and address of manufacturer, supplier or importer

within New Zealand or Australia;• appropriate date marking;• statement of ingredients;• nutrition information (if needed).

Labels must also meet any food identification requirements and if appropriate:• any specific standards;• warning and/or advisory statements;• instructions for storage and use.

Bulk foods brought in for repackaging

Food that is repackaged for retail sale is checked for labelling requirements using MPI’s Labelling Guide.

If labelling is required, the product information supplied with the bulk food is used as a basis to develop labels for the repackaged food. There is more information about food labelling requirements in the Code: http://www.foodstandards.gov.au/code

Foods made and packaged on site

All foods that are being made and packaged for retail sale are checked for labelling requirements using MPI’s Labelling Guide.

Goal Why?

• To ensure that food for sale is labelled correctly.• Food for sale in New Zealand must meet the requirements of

the Australia New Zealand Food Standards Code (the Code).


Your local council will be able to advise you where to get further information.

For labelling very complex products, a food safety consultant or legal professional will be able to advise you further.

Write it downKeep a completed labelling checklist for each product (from using the Food Labelling Guide) handy - they will be a record of how you have identified and applied the labelling requirements of the Code to your food

Guidance

What food will not require labelling?

The following foods are generally unlikely to require full labelling:• food made and packaged on the premises from which it’s sold;• food delivered packaged and ready-to-eat at the express order of the purchaser (e.g. delivered pizza);• food packed in the presence of the purchaser;• food sold at a fundraiser event;• food sold from an assisted display cabinet (e.g. deli counter).

Although some food will not require a label, you may still be required to provide certain information specific to the product if a customer asks for it, such as:• Does this food contain an allergen?• How much apple is in this apple pie?• How can I safely store and cook this product?• When should I eat it by?

It is important, however, to still use the Labelling Guide to check whether there are any product-specific labelling requirements for the food. The guide can be found at: http://www.foodsafety.govt.nz/index.htm


“Use-by” and “Best-before” date marks

“Use-by” is usually applied to chilled, ready-to-eat foods with a short shelf-life. It is the date until when, provided the food has been stored in intact packaging and in accordance with stated storage conditions, it is safe to eat. It is illegal to sell food after its “use-by” date.

‘Best-before’ means the date until when, provided the food has been stored in intact packaging and in accordance with stated storage conditions, it will be fully marketable and retain its quality. Food that is still fit to eat may legally be sold after this date; although customers may feel misled if unknowingly purchasing out of date stock.

It is the supplier’s responsibility to determine the shelf-life of their food and let their customers know what this is. You can find further information to help determine whether a product needs a “Use-by” or “Best-before” date in the MPI Food Labelling Guide.

What food will require labelling?

When considering what labelling may be needed first consider if the food may not require full labelling. The following foods are generally unlikely to require labelling:

• food is made and packaged on the premises from which it’s sold (such as a pack of fish fillets);

• food is packed in the presence of the purchaser (such as loose sweets);

• packaged whole fruit and vegetables (except sprouts), provided the contents are clearly visible;

• food is sold from an assisted display cabinet (e.g. delicatessen foods).

Although some food will not need a label, you may still be required to provide certain information if a customer asks for it, such as ‘how do I keep this product safe to eat?’ or ‘does this food contain an allergen?’ See Food Allergens.

Regularly check your labels and the labelling requirements in the Code to see if any updates are needed.

Guidance

Making a label

Begin by writing down your recipe and ingredients. Work through MPI’s Labelling Guide, filling in the summary in section 15 as you go.

Providing information when labelling is not legally required

It is good practice to always provide information on a product label even if it is not legally required.

Consider including the following:• name or description of the food;• lot identification (date and batch number);• your business name and address;• a “use-by” date if the food must be consumed by this date for food safety reasons;• directions for use and storage;• any of the common food allergens present in the product.

Food basics


Transporting food

How this is done

All food must be transported in a way that protects it from contamination.• The parts of the vehicle where food and food equipment is

carried are clean.• Ready-to-eat food is separated from raw food.• Food is kept separate from non-food retail goods (e.g.

household chemicals, pet food).• Food and food equipment is not transported with anything

that could contaminate the food or equipment (e.g. tools, chemicals etc).

• Animals are not allowed access to the parts of a vehicle used to transport food or food equipment.

Potentially hazardous food

Potentially hazardous food must be transported and delivered at the correct temperature and regular checks made.• Frozen food must be transported so it stays frozen solid;• Potentially hazardous food must only be delivered at

temperatures between 5ºC and 60ºC if it is going to be used or eaten within four hours of being at this temperature.

Potentially hazardous food that will not be used or eaten within four hours must either be transported cold at or below 5ºC; or hot above 60ºC by using: [tick box]

insulated boxes to maintain food at safe temperatures;

portable chillers or hot holding equipment;

other [state method] shaded area for writing.

Goal Why?

To transport food safely including:• from a supplier;• to customers;• to an off-site venue for service at an event.

Act requirements• All food that is produced or processed and handled must be

handled in a way that minimises deterioration.• There must be procedures in place that prevent, eliminate

or reduce hazards during the production, processing and handling of food.

• Dust, dirt, chemicals, pests and other foreign objects can contaminate unprotected food.

• Harmful microbes can multiply if potentially hazardous food is transported at temperatures between 5ºC and 60ºC.

• Harmful microbes can be transferred from raw to ready-to- eat food if transported together without adequate separation.


If parts of a vehicle used for transporting food are dirty, clean them before use.

Throw away food that becomes contaminated.

Throw away potentially hazardous food that has been kept between 5ºC and 60ºC for longer than four hours.

If there has been an equipment breakdown or failure, make arrangements to replace or repair equipment. Review the adequacy of the maintenance schedule and make changes as appropriate.

Retrain transport staff.

Write it downYou must:• record checks made of temperatures of potentially hazardous on the Transporting potentially hazardous food record.• write in the diary what you did if there was a problem with transported food temperatures, and what action you took to ensure that these did not happen again. • write down in the Cleaning schedule transport equipment cleaning requirements

See also:• Hot holding prepared food;• Cooling prepared food;• Reheating prepared food.

Food basics


Customer complaints

How this is done

Investigating customer complaints

The person responsible for dealing with customer complaints is:

Name/position:

Customer complaints must be investigated to determine the cause of the complaint. Where a problem is identified, action is taken to prevent it happening again.

For information on complaints about allergens and food intolerances refer to Food Allergens.

Complaints about foreign objects in food are investigated to find the cause and to identify action needed to prevent it happening again.• Identify the object. What is it made of (e.g. metal, plastic,

glass, insects/pests)?• Identify the likely source. Consider:

– ingredients – talk to suppliers; – staff – jewellery, clothing, hair, band-aids; – environment – walls, windows, overhead lights, wooden pallets;

– packaging – when product is opened or final product packaged.



If a customer has further concerns: If someone has a complaint that relates to an object in the food, such as metal or glass, advise them to contact their local council Environmental Health Officer.

If someone suspects that they have a foodborne illness, advise them to contact the local public health service

[phone number]. Advise them to see their doctor if they have any concerns regarding their health.


If an investigation finds that a food is not safe or suitable to eat, action must be taken to prevent people eating it. See Recall of food and recall of items in contact with food.

If a complaint is traced to something that has happened at the business, take steps to ensure it doesn’t happen again, such as staff training, repair or replace equipment, review or add item to maintenance schedule, change suppliers.

Goal Why?

To receive and investigate complaints from dissatisfied customers.

Act requirements:• A breach of the food control plan must be reported and

records must be kept.• Corrective action requirements must be complied with.

• Investigating complaints made by customers will help identify whether there are food safety problems that need putting right.

Write it downRecallsKeep a copy of the recall notice in the Diary and details of the quantity of affected product found, and action taken.Customer complaintsRecord in the Diary at the time that the complaint is made:• customer details (name, address, telephone

number so that the business can contact them after investigating the problem);

• what the complaint is about (the product, what the customer is concerned about);

• date/time the item was purchased (so that the business can identify what batch/delivery/supplier might be involved).

You may also want to write down in the Diary what you did to investigate the issue, what you found and what you did to prevent the problem from happening again.

Foreign objects in food can be offensive and sometimes dangerous if they are small enough to be swallowed or are sharp.


Guidance Customer complaints Complaints about food

If a customer is the first to identify a problem with food, the information that they provide can be vital in identifying what went wrong. An unusual taste or foreign object might be a “one-off,” but it could be the first warning of a batch-wide problem.

Investigating a complaint will help determine the scope of the issue, what needs to be done and ensure that other customers aren’t compromised. Foreign objects in food can sometimes be dangerous if they are small enough to be swallowed or are sharp.

Receiving customer complaints

If a customer makes a complaint about a food sold by the business the following action is taken:

Obtain as much information about the food from the customer as possible including:• what the customer believes is wrong (if possible see the food

and what the problem is) e.g.: – a foreign object and what it’s made of (metal, plastic, glass, wood, insect/pest etc.);

– an unusual taste (describe);• when it was sold (if possible see the till receipt);• how the food was packaged;• information provided with the food (e.g. batch details, date

code) to help identify other food that may be affected);• how the customer has kept and handled the food since

purchase.

Guidance on investigating customer complaints:• Complaints about foreign objects in food are investigated to find

the cause and to identify action needed to prevent it happening again.

• Identify the likely source of the object – could it have come from your business or from somewhere else? Consider: – ingredients – talk to suppliers; – staff – jewelry, clothing, hair, Band-Aids; – environment – walls, windows, overhead lights, wooden pallets;

– packaging – when product was opened or when product was packaged.


The complaint is investigated to determine the likely cause.• If it related to food that wasn’t made or packaged by your

business, notify the manufacturer/supplier with the details.• If food was processed or packaged by your business, find out

whether the complaint has arisen from these activities: – If it has, identify what went wrong, how it happened and what can be done to stop it happening again;

– If it hasn’t, notify the supplier/manufacturer with the details.

Complaint about a foodborne illness

If illness has been caused by a food certain facts need to be

known that may not be available to the business, such as:• what type of harmful organism caused the illness;• the symptoms and when they started;• a history of food consumed and other matters that could have

caused illness.

If a customer suspects that they have a foodborne illness advise them to contact the local public health service: phone number:


If a customer has concerns about their health advise them to see their doctor.

Following up complaints

If someone with a complaint is not satisfied with your investigation and answer, advise them to contact their local council.

If a problem is traced to food processed and handled by your business you must take the necessary steps to ensure that it does not happen again.

Let a customer know about what you have done to investigate their complaint and what you found.• record in the Diary the date and time that the complaint is

made;• customer details (name, address, telephone number – so that

the business can contact them after investigating the problem);• what the complaint is about (the product, what the customer is

concerned about);• date/time the item was purchased (so that the business can

identify what batch/ delivery/supplier might be involved).

You should write down in the Diary what you did to investigate the issue, what you found and what you did to prevent the problem from happening again.

Food basics


Supplying (wholesaling) and tracing food

How this is done

Supplying food

Food supplied to other businesses:• must be processed and handled according to the

procedures identified in the plan;• must meet requirements in the Code including for:

– composition requirements – see also Food composition – general and food composition procedures for specific foods and Food Allergens;

– shelf-life – see Calculating shelf-life; – labelling – so that food is supplied either:

– accurately labelled for sale by another business (as agreed with that business); or

– is accompanied by information that enables the seller to accurately label it. (see important information about labelling food).

Tracing food

Incoming food and ingredients in food supplied to businesses must be able to be:• traced to a supplier – see Purchasing and receiving food;• identified when stored at the business;• identified in products made by the business.

Batches of food and the amounts supplied, must be able to be traced to business customers.

See also Recalling food.

Goal Why?

To ensure that food supplied to other businesses is safe and suitable.

To be able to successfully trace food:• back to a supplier (e.g. ingredients);• within the business (e.g. stock in hand, used in products);• Supplied to other businesses.

Act requirements:• There must be procedures for identifying food and

tracing the movement of food from the supplier to the food business; within the food business, and from the food business to the next recipient (other than the final consumer) in the supply chain.

• A business that supplies food to another business must meet the requirements of the Australia and New Zealand Food Standards Code (the Code):

• Food that may not be safe or suitable can be identified and traced so that it is not sold or used in products that may make people ill.


Products that don’t meet compositional requirements but which are safe to eat may be reworked using a process shown to make the product safe for use.

Review practices to identify how this happened and work out how to prevent it happening again.

Write it downYou must write down information about suppliers to the business - see Purchasing and receiving food and Supplier record.When you make food that you supply, write down details of the source of ingredients used - see Ingredients record.Keep a record of the businesses that you supply, the type of food and the date and quantity supplied - see Record of food supplied to other businesses.You must write down in the Diary if you needed to trace food (and why), what you did to trace it, what you did with the food once you traced it, and what action you took to prevent this happening again.


Labelling food

A person selling food is responsible for ensuring that it is accurately labelled.

When food is supplied to other businesses there will be different labelling requirements. The Food Standards Code, (the Code) Standard 1.2.1 states requirements for labelling and information provided with food. Standard 1.2.1 sets provisions for:

• food for retail sale - see Labelling;

• food for catering purposes;

• food transferred within a company;

• food that is not for any of these purposes – e.g. it is supplied to make another food.

Labelling exemptions for retail food that is sold from the place where it is made will not apply when the same food is sold elsewhere. A business that sells food wholesale will need to provide sufficient information with the food to enable another business to either use it or to accurately label it before sale.

Check the Code for the requirements for the products that you make or sell at: http://www.foodstandards.govt.nz/code/Pages/Food-Standards-Code-from-1-March-2016.aspx

Information to help you calculate shelf life is at: http://www.foodsafety.govt.nz/elibrary/industry/determine-shelf-life-of-food/how-to-determine-the-shelf-life-of-food-revision.pdf

Retail businesses prepare and/or make food and sell it directly to consumers.

Supply or wholesale businesses prepare or manufacture food that another business sells, or uses.

Tracing food

Traceability is the ability of a business to track a food through all stages of production, processing and distribution; e.g. to trace a food or ingredient back to a supplier (“one step back”), identify where it is in the production and processing chain within the business (‘stock in hand’), and to know which business customers have received it (“one step forward”).

If each business in the supply chain can trace a product received and forwarded, then should a problem later arise with the product it will be possible to identify where it is and stop it being sold.

It is only necessary to be able to trace food supplied to other businesses and not food sold to individual consumers.


Food basics

Food Control Plan – Dec 2015 FOOD 5.18 page 1

Recall of food and recall of items in contact with food

How this is done

A business that makes food that is sold by others (wholesale) must be able to recall that food. Information on how to carry out a recall and develop a plan is available on the MPI website here: http://www.foodsafety.govt.nz/recalls-warnings/

If there is a possibility that the business has made and supplied a food that is unsafe or unsuitable the following actions need to be taken:• Contact an MPI Food Safety Officer to seek advice by

phoning 0800 00 83 33.• Follow the businesses recall plan or follow the instructions

on the MPI website about “Conducting a food recall”• Provide information about the product including quantity

affected, how much has been sold, what the food safety concern is to MPI.

• Use the MPI Recall/hazard risk analysis form to collect all information needed to help decide whether a recall is needed available here: http://www.foodsafety.govt.nz/elibrary/industry/recall-hazard/index.htm

Recalls made by other businesses

A food product, or a piece of food equipment or packaging can be recalled by manufacturers and suppliers if it has been found to be unsafe or unsuitable.

When information is received from a manufacturer, supplier, the authorities or the media that a food or item is being recalled, the following action must be taken:• identify if the recalled food is on display, in storage or been

used as an ingredient in another food; or• identify if the recalled food contact item is being used at the

business, or if it has been supplied to another business; • comply with all instructions provided in the recall

notification;

Goal Why?

To prevent food that is not safe and suitable from being consumed and to arrange for stocks of the food to be removed from sale or where there is doubt about whether it is safe and suitable.

To prevent items that come into contact with food (such as packaging or utensils) from being sold or used if they could contaminate food.

Act requirements:• There must be a procedure to recall:

– a food sold by the business that is not safe or suitable or where there’s doubt about its safety and suitability; and

– a food related accessory sold by the business that has contaminated food or which may have contaminated food or caused food to no longer be safe or suitable.

• Any decision to recall must be reported to MPI.

• Food that isn’t safe and suitable, may make people ill.• Contaminated items that come into contact with food can

contaminate food which may then make people ill.

How this is done

• any recalled product and other food that the product has been used in is removed and put in a separate area clearly marked as “Recalled – do not use”;

• the supplier and/or manufacturer of the recalled product is notified of the quantity of product identified and arrangements made for its collection and disposal;

• an estimate is made of the amount of product already used.


If a problem is traced to food made by the business, investigate what happened and take action to ensure that it does not happen again, e.g. train staff, re-assess the supplier, review maintenance or cleaning programmes, repair/replace equipment.

If a recall notification doesn’t provide details on what to do with recalled product contact the business recalling the product to find out.


Write it downIf initiating a recall, you must provide the information required by the recall procedure or a Food Safety Officer with the recall notice.

Keep a copy of a recall notice in the Diary and details of the quantity of affected product found, and action taken.

Foreign objects in food can be offensive and sometimes dangerous if they are small enough to be swallowed or are sharp.

Ministry for Primary IndustriesFOOD 5.18 page 2 Food Control Plan – Dec 2015 B15a

Food basics


Guidance Reopening a food business after a power cut or civil emergency (e.g. earthquake, flood)

As you get your business up and running again, it’s vital extra steps are taken to ensure food is safe for your customers.

What you do next will depend on the amount of damage to your premises and equipment, the availability and amount of drinking water supply you need, condition of food in stock and the type of food you want to sell.

The following points and the Reopening a food business checklist provide a summary of the most important things to consider as a food retailer reopening for business.

1. Are premises structurally sound for preparing or handling food?

Once the building has formally been declared as safe, you will need to make sure any damage to food areas does not stop you from operating hygienically. Is there a chance that food will become contaminated, such as from leaking sewerage or damaged ceiling or wall claddings falling onto food?

Make sure the services you need for power, water supply and drainage haven’t been damaged or weakened in the premises.

2. Are toilets and personnel hygiene facilities working?

Make sure toilets for staff and customers are in working order. If a “boil water” notice is in effect, staff should wash hands using cooled boiled water or water treated with bleach or chlorine (5 drops of bleach to 1 litre of water); then use a hand sanitiser. Have hand wipes and hand sanitisers available for customer hygiene.

3. Can the premises be thoroughly cleaned before use?

Areas used for food preparation and serving will need to be thoroughly cleaned, and food preparation surfaces and utensils sanitised before use, to ensure there is no risk to food safety.

4. Is the water safe to use?

If a “boil water” notice is in effect, it is recommended that you use a supply of bottled drinking water if you need to use water as an ingredient in food while the notice is in place.

Turn off ice machines until the “boil water” notice has been lifted.

Turn off post-mix and slushy machines until the “boil water” notice has been lifted.

Most coffee machines only heat water to 80–85°C, so these machines need to be supplied with pre-boiled water. Plumbed-in machines should not be used.

Remember to use only cooled boiled water or water treated with bleach or chlorine (5 drops of bleach to 1 litre of water) to wash hands when preparing food. Use a sanitiser after washing hands, especially if water is scarce.

Identify the best way to boil or chlorinate the water needed and make someone responsible for maintaining the supply.

Using disposable gloves might help, but remember to change them regularly and wash your hands in clean water when you do so.

When the “boil water” notice has been lifted, run taps to check the water before you use it. If you notice anything unusual with the colour or cloudiness or smell, contact your water supplier for advice. Don’t use the water until your supplier has confirmed that it is okay. Further information about water in food businesses can be found at: www.foodsafety.govt.nz/elibrary/industry/food-control-food-fcp-plans/water_supply.pdf

5. Is food still safe to use?

Check how long fridges, chillers and freezers have been without power because food safety may have been affected. As a rule:• If power to fridges and chillers was off for less than 24 hours,

and chillers were not opened during the power cut (or opened only briefly to add bags of ice), contents must be checked but should be okay.

• If power was off for more than 24 hours, or chillers were opened (e.g. not to add bags of ice), potentially hazardous food should be discarded.

• In either instance, food beyond its “use-by” date must be thrown out.

Potentially hazardous foods are those that need to be kept at 5°C or below. These are foods containing meat, fish, dairy products; plus prepared salads, sandwiches, cooked rice and pasta and processed foods containing eggs, beans, nuts or other protein-rich foods. Any harmful microbes on these foods can grow when the temperature of the food increases.• Perishable foods in the chiller, for example, fruit and hard

cheeses, may still be safe to use if they are not showing obvious signs of spoilage.

• If a freezer was full, power was off for less than four days and the freezer was not opened during the power cut and there is no evidence of thawing, contents should be okay to use.

• If power was off for more than four days, or the freezer was opened during the power cut, or the freezer was not full, or there is any evidence that contents have completely thawed, or have thawed then refrozen, then DO NOT USE THE FOOD – throw it out. And don’t feed it to your pets.

• Partially thawed food in the freezer should be completely defrosted and used immediately.

Food still frozen with ice crystals throughout can continue to be kept frozen if you are sure it did not thaw out and then refreeze when the power came back on. Frozen food that has defrosted and was refrozen when the power was restored should not be used. This will not always be obvious, but important signs of defrosting and refreezing will be misshapen products, or drip

www.foodsafety.govt.nz/elibrary/industry/food-control-food-fcp-plans/water_supply.pdf

www.foodsafety.govt.nz/elibrary/industry/food-control-food-fcp-plans/water_supply.pdf


Guidance

from packaging that has become frozen, or packages stuck together, or the pooling of frozen fluids in the bottom of sealed packages.

Other foods, such as shelf-stable foods, should be checked for damage. These foods can be used as long as packaging is intact and food is not exposed. Cans should not have damage around edges and seals. Thoroughly clean packaging before opening to prevent contamination of food.

If in doubt, throw it out.

6. Is refrigeration working?

Make sure chillers, freezers, display cabinets and other equipment have not been damaged and will work as intended.

7. Food for sale

Particularly while a “boil water” notice is in place, think about providing food that requires minimum handling or is very thoroughly cooked.

8. Sourcing new supplies

If you are restocking from local suppliers, ensure perishable or frozen foods were not affected by power outages. Check that your supplier has taken the steps indicated in 5 above.

9. Do your staff know what to do?

It is important everyone knows what they must do to produce safe food during an emergency, particularly if there is a disrupted clean water supply. It is vital hands and food preparation surfaces are kept clean. Mark different pots and pans being used to boil or cool water so people know which ones to use. If in any doubt about what you should do, contact the Environmental Health Officer at your local council.

Food basics


Guidance Reopening a food business after a power cut or civil emergency – checklist

1. Call your local authority

Check with your local council before you open up to find out about any post-emergency provisions it may have for food businesses (e.g. a “boil water” notice).

2. Check the building condition

Can you officially use the building (e.g. has it been declared safe after an earthquake)?

If yes, make sure that the condition of the building structure, surface finishes and fittings allow you to hygienically prepare and handle any open food. Can debris drop onto food? Can surfaces used for food be kept clean?

3. Check the condition of the services and equipment

Make sure that services, facilities and equipment are fully functioning. Is sewage contained within the pipework and not flowing through the premises? Have power and water supplies to the building been damaged? If any services cannot be used, have you made adequate provision for:

electricity

gas

drinking water supply (see also 8 below):

boiling/cooling water

tankered-in water

bottled water

disposing of waste water

toilets

hand washing with clean water, soap, towels, hand sanitiser

disposing of rubbish

cooking, refrigerating and freezing food.

4. Is refrigerated food okay? If in doubt, throw it out!

Have fridges been damaged? Have contents been contaminated by water/sewage/debris?

Check how long fridges were without power.

If power was off for less than 24 hours, and chillers were not opened during the power cut, contents must be checked but should be okay.

If power was off for more than 24 hours, or chillers were opened during the power cut (other than to add bags of ice), potentially hazardous food should be discarded.

Throw out all food beyond its “use-by” date.

5. Is frozen food okay? If in doubt, throw it out!

Have freezers been damaged? Have contents been contaminated by water/sewage/debris?

Check how long freezers were without power.

If the freezer was full, power was off for less than four days and the freezer was not opened during the power cut and there is no evidence of thawing, contents should be okay to use.

If power was off for more than four days, or the freezer was opened during the power cut, or the freezer was not full, or there is any evidence that contents have thawed, or thawed and refrozen, then DO NOT USE THE FOOD – throw it out. And don’t feed it to pets or send for pig food. This food should not be used.

6. Check all other food

Throw out cans that leak and have badly dented seams or rims.

Throw out any items with damaged packaging that exposes the food.

7. Cleaning and sanitising

Clean food packaging, if required, before opening it.

Check that all stocks of food packaging materials are clean (e.g. takeaway containers).

Clean all food areas and clean and sanitise food surfaces, utensils and equipment.

Clean customer areas and clean and sanitise crockery and cutlery etc.

8. Before reopening

Check whether food served and stocked could be changed to a simpler and/or “safer” option.

Make sure staff know what to do and understand how your business will be operating until normal service has been resumed.

9. Boil the water?

Check whether there is a “boil water” notice in place for drinking water. Identify who will be responsible for maintaining a supply of boiled water (for drinking and cleaning food surfaces) or chlorinated water (for general cleaning) and also keep hand-washing facilities stocked with soap, clean towels and hand sanitiser.

Additional information about food safety when reopening after an emergency is available from MPI at: www.foodsafety.govt.nz

If you have any specific food safety questions not covered by the available advice please phone 0800 69 37 21 for further information.

www.foodsafety.govt.nz

Food basics


Donating food Guidance

Food that is donated needs to be safe for human consumption. Food is unsafe if it is likely to cause the person eating it harm. There may be circumstances when food that is donated or given away could be construed as food for sale and provisions of the Food Act 2014 would apply. Particular care needs to be taken when donating foods that need temperature control and/or have a “use-by” date.

Issues that should be addressed when donating food include:• food subject to a product recall for safety reasons must not be

donated;

• food marked with a “use-by” date must either be used or thrown away by that date. It must not be donated after that date because it may be unsafe to eat after this date, even though spoilage may not be visible;

• where donated food will be safe to eat for only a limited time, inform the person receiving the food of the time limit;

• inform the person receiving the food about any food in a donation that requires special handling or storage;

• food marked with a “best-before” date can be donated after the date has passed, provided it is otherwise fit to eat. There may be some loss of quality after this date but there should not be any safety issue with the food;

• food withdrawn from sale because of incorrect and/or faulty labelling may be donated; however, correct information about the food needs to be provided with the food so that consumers have the information they need to make informed choices;

• for pre-packaged donated food, the packaging, or at least the inner wrapping, should completely enclose food. Do not donate any pre-packaged food in damaged wrapping that exposes the food – it may have become contaminated;

• food must be clear of mould or slime or other signs of spoilage, e.g. packaging inflated by spoilage gasses;

• cans that are excessively rusty or have been damaged along seams, or “spring” at the end, or are leaking must not be donated;

• fresh meat that will be frozen for donation should be frozen no later than on its “best-before” date. It should be hard-frozen when it leaves donor storage;

• chilled foods for donation should have been maintained in the chill-chain at or below 5°C;

• hot foods for donation should have been thoroughly cooked and kept above 60°C.

Further tips when donating food include:• work closely with the receiving organisation to identify:

– the range of foods that are most useful and can be safely handled;

– the best or most appropriate times for food collection;

• check that the receiving organisation is aware of what needs to be done to keep food safe;

• if reusing boxes and packaging, ensure that these have not been used for anything other than food and have been made clean and hygienic;

• keep food items separated from non-food items;

• keep raw food separate from cooked and/or ready-to-eat food.

Food gifted to family and friends in Care settings

You may want to provide guidance to the families and friends of those in your care on the safe handling of food so that the food they bring in is in the safest condition possible.

Act requirements: • Donated food must be safe and suitable and, if applicable, information on keeping the food safe and suitable must be provided.

Food basics


Directly importing food

How this is done

Importer registration

The business must be registered with MPI to import food.

The business must import food through a registered importer.

The person who is responsible for making sure that imported food requirements are met is: (insert name and/or position)

Identifying safe food to import

The following steps must be taken when selecting products to import:

food, ingredients and manufacturing/handling practices must be checked to make sure they comply with New Zealand food safety standards

food composition and labelling must be checked to make sure that they can meet requirements of the Food Standards Code

suppliers must be asked to provide assurances and product specifications

checks must be made that food can be kept safe during storage and transport to New Zealand

regular checks must be made of the food during storage and transport to New Zealand

records of checks (e.g. temperatures) must be kept to show how food safety has been managed.

Goal Why?

Act requirements:• Food must be safe and suitable.• Records must be maintained to ensure traceability and to

demonstrate that processing and handling requirements are being followed.

• Everyone who imports food needs to comply with food safety laws.

• All food imported for human consumption must be safe to eat.

• Certain foods have to be cleared by MPI for food safety reasons before entering the country.

• Food entering the country needs to be correctly labelled so that the nature of the food can be assessed.

How this is done

Information on each consignment must be provided, in English, through the Joint Border Management System or to a Food Safety Officer. If providing information to a Food Safety Officer use the Record – Imported food consignments:• the name of the vessel or the number of the flight on which

the food is imported; and• the country of origin of the food; and• the name of the port of loading of the vessel or aircraft in the

country of export; and• the date of importation of the food into New Zealand, and

the port of discharge; and• a detailed description of the food, product type, and, where

applicable, brand name and details of any batch or lot identification in relation to the

• consignment; and• the name of the importer importing the food and the contact

person for the importer (including, in each case, a physical or postal address, telephone number, and email or fax details). If the importer is not the registered importer for that particular consignment provide the details for the registered importer instead; and

• the name and contact details of the supplier, manufacturer, or producer of the food; and

• the broker associated with the consignment, if relevant; and• the applicable tariff code; and• the number of packages (if any) in the consignment and the

weight of each package; and• the total weight of the consignment; and• the unique consignment reference.

High or increased regulatory interest imported foods

Certain foods need to have been sampled and tested before they can be sold in New Zealand. This is because they present a greater risk to health than other foods. Examples include: smoked fish, histamine-susceptible species of fish, bovine meat and meat products, pate, peanut butter, shrimps and prawns, tahine, bivalve shellfish, pepper, paprika and spices.

Further information about these foods and the standards that they need to meet is at: www.foodsafety.govt.nz

Using imported food

The business must have a system to be able to trace where food came from and where it has gone in the event of a recall.

Food that a business imports into New Zealand needs to be safe. An importer can help to ensure this by:• sourcing food from operators who can

show how they keep food safe;• making sure that safety of food can

be maintained during storage and transport to New Zealand, and until it is on-sold.

Food brought into New Zealand for sale can only be imported by a food importer registered with MPI.

Food safety information provided with, or about, food is subject to verification (auditing) to confirm that it is correct.



• If the supplier cannot confirm that food has been produced using safe practices, it must not be imported.

• If food has not been stored or transported correctly and has been made unsafe, it must not be imported.

• If the food is incorrectly labelled (e.g. information is not in English) the food cannot be sold until it complies with the Food Standards Code. Information about the Code is at: www.foodstandards.govt.nz

Write it downKeep a record of the results of the assessments you carry out to confirm that the food you’ve imported is safe and suitable. This assessment must be done at the point at which you take responsibility for the imported food. See Recall of food and recall of items in contact with food and Transporting foodComplete the Imported food consignments record for each batch of imported food to show the checks carried out confirm that the food meets imported food requirements. (This information will need to be kept for four years.)

http://www.foodstandards.govt.nz

Record

Ministry for Primary Industries December 2015 Food Control Plan RECORD 6.0 page 1


Basics Records

Ministry for Primary IndustriesRECORD 6.0 page 2 Food Control Plan December 2015

Record


Staff training Name: Telephone:

Position: Start date:

Address:

Topic Relevant Employee signed* Supervisor signed† Date

Essential training

Sickness

Hand hygiene

Personal hygieneCleaning Food allergensPotentially hazardous foodTraining as needed

Preventing cross-contaminationUsing shared places for commercial foodWater supplyWaste managementPest and animal controlMaintenanceChecking temperatures and calibrating thermometersPurchasing and receiving goodsPerishable and shelf-stable food storageChilled and frozen food storageFruit and vegetables

Food stalls, promotions & tastings

Food vending machinesMaking and selling iceCustomers reheating foodFood compositionEquipment, packaging and other items in contact with food

Food labelling

Transporting foodCustomer complaintsSupplying (wholesaling) and tracing foodRecalling foodListeriaImporting food

* I acknowledge that I have received training in the procedure and agree to follow it.

† The employee has been trained and has demonstrated a good understanding of the procedure and has been observed consistently following it.

Other training

Date Details

Record


Sickness

Nam

eSy

mpt

oms

(sta

te

if vo

mite

d at

wor

k)

Dat

e of

sy

mpt

om

onse

tD

ate

noti

fied

Act

ion

take

nFa

ecal

res

ult

(if a

ny)

Dat

e ex

clud

ed

from

wor

kD

ate

retu

rned

to

wor

k

Record


Transporting potentially hazardous food

Date

Type of food (e.g. sandwiches, quiche, cooked chicken wings etc)

Food immediately before transporting

Food after delivery before service

Action taken (if food has been held between 5oC and 60oC for four or more hours)time temp time temp

Ready-to-eat, potentially hazardous food must be transported:• chilled to below 5oC; or • hot at 60oC or above – unless it will be used or eaten within four hours of being at this temperature.

You must use this record when transporting ready-to-eat potentially hazardous food that will not be used or eaten within four hours.

Record


Hot-held food temperatureFood hot-held for longer than 2 hours must be checked to ensure that its temperature remains above 60ºC. Record hot-holding temperatures here.

Date Food TemperatureWhat was done if temperature was below 60ºC

Record


Approved supplier

Business name:

Contact person:

Phone:

Fax:

Address:

Lead time for placing an order (e.g. Mon for Wed)

Delivery day(s):


Goods supplied

Comments

Food should be sourced from suppliers that the business is confident can provide safe and suitable food. These are recorded here as the business’s approved suppliers.

Approved supplier

Business name:

Contact person:

Phone:

Fax:

Address:


Delivery day(s):


Goods supplied

Comments

Suppliers


Approved supplier

Business name:

Contact person:

Phone:

Fax:

Address:


Delivery day(s):


Goods supplied

Comments


Approved supplier

Business name:

Contact person:

Phone:

Fax:

Address:


Delivery day(s):


Goods supplied

Comments

Suppliers Record


Record

Approved supplier

Business name:

Contact person:

Phone:

Fax:

Address:


Delivery day(s):


Goods supplied

Comments


Approved supplier

Business name:

Contact person:

Phone:

Fax:

Address:


Delivery day(s):


Goods supplied

Comments

Suppliers


Approved supplier

Business name:

Contact person:

Phone:

Fax:

Address:


Delivery day(s):


Goods supplied

Comments


Approved supplier

Business name:

Contact person:

Phone:

Fax:

Address:


Delivery day(s):


Goods supplied

Comments

Suppliers Record

Record


Imported Food Consignment Information

Consignment Information

Name of vessel/flight number

Country of origin of food

Export port

Date of importation

Description of food including brand name, batch or lot identification

Importer name

Importer contact person

Importer contact details:

Physical or postal address Telephone number Email or fax number

Name and contact details of supplier, manufacturer or producer

Tick one: Supplier Manufacturer Producer

Broker (if relevant)

Tariff code

Number of packages (if any)

Weight of packages

Total weight

Unique consignment reference (if known)

Registered importer name (if different to above)

Registered importer contact details (if different to above): Physical or postal address Telephone number Email or fax number

Food Control Plan – Dec 2015 RETAIL 8.0 page 1

Name of business:


Official template – December 2015

Retail Basics

For retail businesses that process and handle food.

Add to the food service and retail Basics Pack.

Ministry for Primary IndustriesRETAIL 8.0 page 2 Food Control Plan – Dec 2015

Retail basics

Ministry for Primary Industries Food Control Plan – Dec 2015 RETAIL 8.0 page 3

Contents8.0 Retail Basics


8.0 Contents

8.1 Establishing shelf life Dec 2015

8.2 Cooling hot food and freezing food Dec 2015

8.3 Defrosting frozen food Dec 2015

8.4 Hot-holding food Dec 2015

8.5 Reheating food Dec 2015

8.6 Handling, displaying, serving potentially hazardous food Dec 2015

8.7 Slicing and packing Dec 2015

8.8 Re-using food that has been for sale Dec 2015

8.9 Bulk foods Dec 2015

8.10 Non-food retail items Dec 2015

9.0 Retail Basic – Records9.1 Staff training – Retail Basics Dec 2015

9.2 Foods that can be reused Dec 2015


9.4 Ready-to-eat foods list Dec 2015

9.5 Ready-to-eat foods – batch record Dec 2015

Retail basics


Establishing shelf life

How this is done

Establishing shelf life when making products

The shelf life of products must be established by:

1. Working out whether a “Use-by” date or a “Best-Before” date is required for the product. Refer to the Food Standards Australia New Zealand Guide: Date Marking User Guide to Standard 1.2.5 Date Marking Food.

2. Setting an accurate “Use-by” or “Best-Before” date. Refer to the MPI Guide How to Determine the Shelf Life of Food.

Establishing shelf life when using products made elsewhere

When a potentially hazardous food is opened or taken from its original wrapping a new shelf-life must be established by:

1. using a date provided by the manufacturer for the opened product; or

2. establishing a date when food will still be safe, taking into consideration:a. how the food is processed or handled once out of its

original packaging; andb. storage conditions; andc. allowing for a reasonable amount of time for a

consumer to open and use the food; ord. establishing a date from the results of shelf-life

testing.

Information about the method(s) used for establishing product shelf-life is kept at: (identify where this is)

.

All products• An accurate “Use-by” or “Best-Before” date must be

marked on the product.• Where food must be used or stored in particular ways to

keep it safe after it’s been opened, this information must be provided.

• Stock should be rotated and food must not be sold after a “Use-by” date.

Goal Why?

• To decide whether a “Use-By” or “Best-Before” date is needed on food.

• To establish how long food will be safe to eat or meet a certain nutrient content (“Use-By”).

• To establish how long food will keep its quality attributes (“Best-Before”) .

• Food must meet Australia New Zealand Food Standards Code requirements including: – packaged food with a shelf-life of less than two years must be labelled with a date;

– setting the date mark taking into account realistic storage conditions during distribution, retail and storage by consumers;

– providing instructions for safely storing food until its date mark, and for use and storage once packaging has been opened where needed to keep food safe.

• People need to know how long food will be safe or it has a certain nutrient content, or they could be made ill.

• When food has been taken out of its original packaging it usually won’t last as long, so the date mark needs reviewing.

How this is done

An example of establishing shelf-life of an opened product is on the next page.


Don’t sell food until you have established an accurate “Use-by” or “Best-Before” date for it.

If you don’t know if a food is within its “Use-by” date, throw it away.

If you want to change a manufacturers “Use-by” or “Best-Before” date on unopened food you need permission from MPI.

Write it downWhen you make a potentially hazardous product that won’t be consumed immediately, write down the date it was made and its shelf-life in the Ready-to-eat foods list.When you take a potentially hazardous product from its original packaging, write down the new (opened) shelf-life in the Ready-to-eat foods list.Use the Ready-to-eat foods - batch list to show how you ensure that potentially hazardous products meet their shelf-life.

Guidance


An example of establishing shelf life when a manufactured product is opened

This information is provided to help with establishing the shelf-life of potentially hazardous products taken from their original wrapping.

A vacuum-packed side of smoked salmon was given two months chilled shelf life when packed by the manufacturer. It is opened by a retailer with 12 days shelf life remaining and: • some of the salmon is shaved and placed on a tray on chilled display• the rest is re-wrapped and put back in a chiller with details of the original shelf-life and date of opening.

Information provided by the manufacturer identifies that, once opened:• a whole side has a chilled shelf-life of ten days (which includes the day it is opened);• when shaved, the salmon has a chilled shelf-life of six days.

The business wants to ensure there is no risk that these dates are exceeded. It calculates that: • shaved salmon can be displayed chilled up to 2 days (including the day of shaving), and the customer will be given a

further 2 days from date of sale to use it;• salmon returned to the chiller can be shaved for up to three days (starting with the day the salmon is opened).

The business works out that this would be well-within the manufacturers requirements because:• the latest that salmon could be shaved is day 3;• the latest a customer could be served is day 4;• the latest shelf life given to a customer would be day 6.

Using this example:• the latest that the business would open the smoked salmon would be with 10 days of shelf life remaining;• the product date mark would be “Use-by.”

Retail basics


Cooling hot food and freezing food

How this is done

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with RTE foods must be sanitised before use – see Cleaning and Equipment, packaging and other items, Maintenance and Allergens.

Good hand hygiene and personal hygiene practices must be followed when handling food – see Hand Hygiene and Personal hygiene.

When using a thermometer the procedure Checking temperatures and calibrating thermometers must be followed.

Cooling hot food

When hot, potentially hazardous food that is cooling reaches 60ºC, further cooling must be done quickly so that it spends the least amount of time in the temperature danger zone.

Hot potentially hazardous food must be:• cooled quickly to 5ºC or below;• protected from contamination during cooling.

This must be done by (identify method(s) used):

cooling from 60ºC to 21ºC within 2 hours and from 21ºC to 5ºC within a further 4 hours maximum (total time max. 6 hours). Food is regularly checked to ensure it has cooled within this time frame; or

cooling using a method that has been validated (proven) to show that food is kept safe. Validation documents are available at (identify where this information is kept):

See also Potentially hazardous food, Checking temperatures and Calibrating thermometers.

Using cooled food

Potentially hazardous RTE food that has been cooked and cooled must be stored at or below 5ºC. This food is either: (identify method(s) used)

Goal Why?

To cool hot potentially hazardous food quickly to minimise the length of time it spends in the temperature danger zone.

To freeze foods safely.




• Food that is not chilled quickly and completely, and food in the temperature danger zone (5ºC to 60ºC) will allow harmful microbes (such as Clostridium perfingens or Bacillus cereus) to grow. These microbes can make people ill.

• Cooked and chilled ready-to-eat (RTE) food can be contaminated by Listeria and other harmful microbes after cooking by poor handling and cleaning practices.

How this is done

marked with the date it was cooked and cooled. It is then used, or sold to consumers to use, within 5 days of cooling; or

provided with a “use-by” date that has been established to ensure that the food will be safe to eat until this time – see Establishing shelf life and Chilled and frozen food storage.

Freezing food• food for freezing must be processed and handled in

accordance with procedures in the Plan;• food must not be frozen after its “use-by” or “best-before”

date.

Guidance

Cooling hot food

Ways to speed up cooling include: • using a blast chiller;• putting food into thin layers in a large shallow tray made of a

material (e.g. metal) that conducts heat well;• dividing food into smaller portions to increase surface area;• hanging or placing food on a rack to improve air circulation

around it;• moving hot food to a colder area;• placing sealed packs of food into cold/iced water;• standing pans of hot food in cold/iced water;• stirring hot liquid as it cools;• using the”cool” setting on an oven or prover (the oven/

prover needs to be cool first!).

Freezing food• Food for freezing is best frozen when it is fresh, not at the

end of its shelf-life;• to achieve the best quality, food should be frozen rapidly

until frozen solid;• food freezes quicker when:

– it is packaged in small quantities; – it is placed in the freezer in a way that allows cold air to come into contact with as much of the surface as possible;

– the freezer is not overloaded.

Control of Listeria monocytogenes is an important part of this process (see also Listeria in the management section).



If cooked potentially hazardous food has not been:• cooled from 60ºC to 21ºC in two hours and from 21ºC to 5ºC

in a further 4 hours; or • cooled using a validated method;

it must be thrown away.

Try alternative cooling methods to find one that will cool food to 5ºC within the required time.

Cooked and cooled potentially hazardous RTE food that does not have an accurately calculated “use-by” date and which has not been used within 5 days of cooling must be thrown away.

When putting cooling food in a chiller make sure it is not so hot that it raises the temperature of other food.

Write it down You must write down (e.g. in the Diary):• The temperature checks made on food items that have been cooled down.• Any problems that you have had in cooling food to 5oC in the required time and what action you took.• Any problems that you have had in freezing food and what action you took.• Details of any items that you have had to throw away.• Details of any other matters that you followed-up as a result of the above (e.g. staff training, review of cooling/freezing methods).

Cold tolerant harmful organisms

If you are making vacuum packed chilled foods and you want a shelf life of more than 10 days, you may need to consider controls for cold tolerant Closridium botulinum. This will be important if you have identified Clostridium botulinum as a hazard that is reasonably likely to occur in your ingredients (e.g. because they are imported ingredients). If that is the case, speak to MPI for more advice before you make the product. There’s more information at: http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/vacpack0708.pdf

Retail basics


Defrosting frozen food

How this is done

Food must be defrosted completely (not frozen in the centre) before it is used as an ingredient (e.g. meat in a pie) unless a manufacturer’s instructions say otherwise.

Food items that can be defrosted and sold in a thawed state must be thawed following manufacturer’s instructions.

Defrosting food

When defrosting frozen potentially hazardous food is being defrosted it will be (identify what you do):

thawed following manufacturer’s instructions;

kept in a fridge below 7°C during thawing;

only defrosted outside a ‘fridge if it is for immediate use or if its temperature is under 7°C;

thawed in a way that has been demonstrated as minimising the growth of harmful microbes. This is done by: (state process)

Once thawed, food must be either:• used as soon as possible; or• stored chilled until ready to use within its date code; and• stored so that drips cannot contaminate other foods or

surfaces – for example: – in a dish or container to contain drip; – away from other foods; – below ready-to-eat food.

Thawing foods must be protected against contamination.

A check must be made that the centre of the food has defrosted before using.

Once thawed, food must not be refrozen.

Customers must be informed if any thawed food should not be refrozen after purchase.

Goal Why?

To ensure that thawing is done in ways that minimise contamination of other foods and food surfaces and prevent the growth and spread of microorganisms.

To ensure that defrosted food is thawed thoroughly before processing or sale.

To ensure that previously frozen food is not refrozen.




• Juices from thawing food may contain harmful microbes that might directly contaminate other foods and surfaces used for other foods and could make people ill.

• Food that is still frozen or partially frozen when cooked might not reach cooking temperature needed to destroy harmful microbes.

• Toxins from harmful organisms may have formed in defrosted products before they are refrozen and stored for further processing. These may make the food unsafe even if frozen.


Ready-to-eat potentially hazardous food that has not been thawed according to manufacturer’s instructions, or has exceeded a temperature of 7ºC for more than four hours during thawing must be thrown away.

Other potentially hazardous food which has exceeded a temperature of 7ºC during thawing for no more than 4 hours but which will be processed in a way shown to make it safe must be chilled to below 5ºC until use or used straight away.

If food has not fully thawed, continue to defrost it until no ice crystals are left. Check again before either using or placing on display.

Speed up the defrosting process (e.g. divide the product into smaller portions).

Review training of staff.

Write it downYou must write down (e.g. in the Diary) what action you took if food was not properly defrosted.

Thawing tips If you regularly thaw the same type/size/weight of food, calculate how long it takes to do this so that you’ll be able to allow the

right amount of time in the future. Note down the time you start to thaw the food, the temperature of the refrigerator it’s being thawed in and the time when the centre of the food has defrosted.

It is best to thaw food in a chiller. Plan ahead to allow enough time and space to defrost food – this helps ensure that temperature throughout the product remains uniform. Regularly check

the chiller temperature to make sure that food thaws evenly. Ambient or room temperature thawing is not recommended for readily perishable foods as surfaces will thaw and become warm while the centre remains frozen.

Retail basics


Hot-holding food

How this is done

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with ready-to-eat (RTE) foods must be sanitised before use – see Cleaning and Equipment, packaging and other items, Maintenance and Allergens.


When using a thermometer the procedure Checking temperatures and calibrating thermometers must be followed.

Food must either be thoroughly cooked or reheated-through FIRST before it is hot-held – see Reheating food. Manufacturer’s instructions for using hot-holding equipment must be followed where these are available.

Hot holding

Hot-holding equipment such as warming cabinets:• must be capable of keeping food above 60ºC; • must not be overloaded.

Hot-held food for customer self-selection must be: [identify which applies]:

Pre-wrapped before it is hot-held.

Un-wrapped but covered to protect it from contamination. • Utensils that are provided to assist customers handle hot

foods must be kept clean;• Food that is hot-held for more than 2 hours must be

temperature-checked every 2 hours throughout the trading day to ensure that it is above 60ºC;

• Displays of unwrapped foods must be regularly checked to ensure that they are protected from contamination and that there are sufficient clean utensils provided for customers to use;

• New batches of food must not be mixed with old batches;• Hot-held food that has been kept at 60ºC or above must, at

the end of the trading day, be either [tick which applies]:

If suitable for use the following day - cooled down and stored below 5ºC and sold cold; or

thrown out;

other (please state)

See Cooling hot food and freezing food, Reusing food that has been for sale and Food labelling.

Goal Why?

To keep hot food at a safe temperature.




• Food in the temperature danger zone (5ºC to 60ºC) will allow the rapid growth of harmful microbes that can make people ill.

How this is done

A probe thermometer must be used to check the temperature of food that has been hot held for longer than 2 hours. See Checking temperatures and Calibrating thermometers.


If hot food is at a temperature between 60ºC and 5ºC for more than 2 hours it must either be used straightaway or be thrown away.

Replace food and/or utensils that could have become contaminated through poor food handling practices or misuse.

Throw away food that may have been contaminated by staff or customers.

Retrain staff where necessary.

Write it downYou must: • Write down in the Hot-held food record the temperature of food that has been hot-held for 2 hours or longer. • Write down (e.g. in the Diary) any problems that you have had in hot-holding food at an internal temperature of 60oC and what action you took.• Write down (e.g. in the Diary) any items that you have had to throw away, and why and any matters that might need following up (e.g. maintenance, training, review of cleaning schedule etc.).

Retail basics


Use of plastics in microwave ovens

• Avoid direct contact of plastic film with food when using it to reheat food. Clean white absorbent kitchen paper may be a preferable alternative to prevent splatter;

• Only use plastic containers designed for use in the microwave. Other containers may seem okay to use, but may not be suitable for use at high temperatures (e.g. ice cream containers may not be designed for exposure to high temperatures);

• As chemical migration is more likely to occur into hot fatty foods, glass containers are a suitable choice for heating these products.

Reheating food

How this is done

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with ready-to-eat foods must be sanitised before use – see Cleaning, Equipment, packaging and other items, Maintenance, and Allergens.

Good hand hygiene and personal hygiene practices must be followed when handling food – see Hand hygiene and Personal hygiene.

When using a thermometer the procedure Checking temperatures and Calibrating thermometers is followed.

Only food that has been cooked and then chilled straight away (cook-chill) (e.g. by following the Cooling hot food and freezing food procedure) may be reheated. Food that has been hot-held and then chilled must, if it is safe and suitable for further use, be used cold; otherwise it should be thrown away – see Re-using food that has been for sale.

Food must not be reheated more than once before it is sold.

Reheat food well

Only equipment that can reheat food effectively must be used. Warming cabinets must not be used to reheat food because they can’t reheat food quickly enough.

The following equipment is used to reheat food [tick which applies]:

microwave (note: observe mixing and standing times);

convection/fan oven;

pot/pan etc;

other (state what equipment used) .

When reheating cook-chill foods containing meat or poultry a thermometer must be used to check that it reaches an internal temperature of 75ºC or more – see Checking meat and poultry is cooked.

Where possible stir or mix food to make sure there are no cold spots and the food is evenly reheated.

Other foods must be checked that they have been reheated thoroughly all the way through.

Goal Why?

To reheat food quickly and thoroughly.

To reduce the amount of time potentially hazardous food is held in the temperature danger zone.

The Act requires:• Food must be processed and handled in ways that minimise



• Microbes can survive in food that is not thoroughly reheated to the centre.

• Food in the temperature danger zone (5ºC to 60ºC) will allow harmful microbes to grow that can make people ill.

• Repeatedly reheating and cooling food can allow microbes to grow that produce toxins which are not destroyed by heat.


If food does not reheat sufficiently, increase temperature and/or reheating time.

If reheated food is cooled and reheated further, find out why and take action to stop it happening again and, if needed, retrain staff.

Write it downOnce a week you must write down (eg in the Diary) the temperature of one food item that has been reheated.You must also write down (e.g. in the Diary):- any problem that you had in reheating food, what you did and what action you took to stop it happening again.- any items that you have had to throw away and why.

Retail basics


Handling, displaying, serving potentially hazardous food

How this is done

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with ready-to-eat (RTE) foods must be sanitised before use – see Cleaning and Equipment, packaging and other items, Maintenance and Allergens

Good hand hygiene and personal hygiene practices must be followed when handling food – see Hand Hygiene and Personal hygiene

Products that are not in packaging must be protected from contamination. Displays of food for customer self-selection must be regularly checked that food is protected from contamination, clean utensils are provided, and any temperature control is operating to keep food at the necessary temperature.

Information about foods that must be kept cold or hot to keep them safe is in Potentially hazardous food.

Handling at assisted service displays

RTE foods that are taken out of manufacturers packaging are [tick activity(ies)]:

sliced/cut

displayed

repackaged

other [state] .

See also Slicing and packaging, Establishing shelf life.

Food must be made available for assisted service as soon as possible after being removed from manufacturer’s packaging.

When handling RTE foods:• Clean utensils must be provided for each type of food. Dirty

re-useable utensils must be: – regularly replaced throughout the trading day; or – regularly cleaned and sanitised throughout the trading day.

Goal Why?

To safely handle, display and serve potentially hazardous foods.





• Harmful microbes can contaminate food through unclean people, other foods, equipment and utensils.

• Food contaminated by chemicals or toxins can cause illness.• Objects can fall into uncovered food affecting its suitability

and/or safety.

How this is done

• Single-use items must be thrown away after use.• Other equipment used during assisted service is cleaned

and sanitised regularly – e.g. at least daily.

Display for sale

RTE food must be kept apart from raw food and non-food retail items.

Potentially hazardous food must be displayed:• at a temperature specified by the manufacturer, or • if displayed cold, at a temperature of no more than 5ºC; or• if displayed hot, at a temperature of not less than 60ºC; or• frozen solid if a frozen food.

Potentially hazardous food must not be kept out of temperature control for longer than necessary to complete a task (e.g. when re-stocking displays).

Potentially hazardous food must be given a shelf-life by: [tick method(s) that apply]:

using information specified by the manufacturer. This information can be found at:

.

using information identified through technical assessment. Assessments are found at:

.

storing chilled if not used.

See also Establishing shelf life.

Customers must be informed of any thawed food that must not be refrozen after purchase – see Defrosting frozen food.

Handling and serving

A clean utensil, or a clean surface (such as wrapping film) must be used to minimise hand contact with RTE foods. Hands must be clean.

Gloves, if used, must be changed before touching RTE foods. Hands must be washed after taking off used gloves and before putting on clean gloves.

Control of Listeria monocytogenes is an important part of this process (see also Managing Listeria in the management section).


How this is done

Equipment and utensils used for raw foods must not be used for cooked or RTE foods unless they have been cleaned and sanitised before being used;

Foods made on-site and on display must either: • have information (on or close-by) so that customers can

make an informed choice; or• have staff able to provide information about the food if they

are asked by a customer.

New batches of food must not be mixed with old batches.

Food on display at end of trading

Wrapped and unwrapped potentially hazardous food on display is:• returned to chiller or freezer if suitable for use the next day

i.e. it is within its “use-by” date and has not been displayed in the temperature danger zone; or

• thrown away.

See also Re-using food that has been for sale


Throw away:• food that has been contaminated by dirty equipment or

where contamination is suspected;• food beyond its “Use-by” date code;• food that has not been stored/displayed in accordance with

manufacturer’s instructions, or according to the Plan.

Replace utensils that could have become contaminated.

Change practices and/or retrain staff where necessary.

Write it downYou must write down:• each day (e.g. in the Diary):- the temperatures of foods stored and displayed; - what action you have taken if food has not been handled or displayed correctly. • in the Cleaning schedule the surfaces and equipment used, when they need to be cleaned (and sanitised); how this is done, and by whom.Write down in the RTE foods list each manufactured RTE product used that is taken out of its manufacturers packaging, it’s storage temperature and shelf-life information.Write down in the RTE foods - batch record the details of each batch of RTE product used to show how it meets its shelf-life when sold.

Retail basics


Slicing and packing

How this is done

RTE foods must be protected from coming into contact with potentially contaminated surfaces, such as equipment, raw foods, hands.

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with RTE foods must be sanitised before use – see Cleaning and Equipment, packaging and other items, Maintenance and Food allergens.


Containers, trays, pallets and boxes that have been used for raw materials must not be used for RTE food - See Equipment, packaging and other items in contact with food.

Staff must be able to handle RTE foods hygienically – see Training, supervision and competence.

Slicing and packing

RTE foods (e.g. smoked salmon, cooked meats) must be sliced and packed (identify which applies):

in a separate room to raw foods; or

in a defined area but separate from raw foods; or

in the same place but at a different time to raw foods and with thorough cleaning and sanitising in between. (raw foods should be handled after RTE foods).

RTE foods are sliced and packaged (identify which applies) using:

dedicated equipment (e.g. slicer, vacuum-packer, work surfaces, utensils);

shared equipment that is thoroughly cleaned and sanitised (including, where necessary, taking it apart to clean hard-to-reach places) before use for RTE foods.

When slicing and packaging:• Hands must be clean. A clean utensil, or a clean surface

(such as wrapping film) must be used to minimise hand contact with RTE foods.

• Equipment and utensils used for raw foods must not be used for cooked or RTE foods unless they have been cleaned and sanitised before being used.

• Gloves, if used, must be changed before touching RTE food. Hands must be washed after taking off used gloves and before putting on clean gloves.

Goal Why?

To ensure that slicing and packing of ready-to-eat (RTE) food is carried out hygienically.

• RTE food that is safe to eat without further processing.• Dirty slicing equipment, hands, surfaces and packaging

materials can contaminate RTE food with harmful microorganisms that can make people ill.

How this is done

• Gloves must be changed frequently.• A ready supply of clean utensils, including display trays,

tongs, must be provided for hygienic handling.• Display signs and other items that may come into contact

with unwrapped foods must be cleaned and sanitised at least daily.

• Food must be returned to chilled storage/display after slicing/packing;

• Food must be labelled appropriately according to how it is sold – see Food Labelling, Establishing shelf life, Handling, displaying, serving RTE foods.

• Where RTE foods might be handled at the same time as raw food (e.g. when attending to a customer order) whenever possible, RTE foods are handled before raw foods.

• New batches of sliced products must not be mixed with old batches.


Product past its “Use-By” date must be thrown away.

Food that comes in contact with dirty surfaces (e.g. dropped on floor) must be thrown away.

Surfaces/equipment/utensils that have not been cleaned must be cleaned and sanitised before they are used for RTE foods.

Find out why this happened and take action to prevent it happening again. Review staff training.

Write it downYou must write down in the Cleaning schedule the surfaces cleaned and equipment used to clean them, when they need to be cleaned (and sanitised); how this is done, and by whom.Write down (e.g. in the Diary):• If something goes wrong with slicing and packaging and what you did to put things right • what you did with food that was affected.


Ideally RTE foods are handled in separate places to raw foods using equipment and utensils dedicated to RTE food to minimise the chance of cross-contamination with harmful organisms. See also Managing Listeria.

Retail basics


Re-using food that has been for sale

How this is done

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with RTE foods must be sanitised before use – see Cleaning and Equipment, packaging and other items, Maintenance and Food Allergens.


Special care must be taken to handle food that will be re-used by the business. It must:• have been processed and handled according to the plan;

and • be within its “use-by” date coding.

Hot-held food that can be re-used must be cooled and sold cold. It must not be reheated – see Cooling hot food and freezing food.

Guidance

Example of reusing food

Pieces of chicken have been cooked, portioned, wrapped and hot-held following the procedures in the plan.

They are on display and unsold at the end of the trading day, so are cooled then put in the chiller overnight following the Cooling hot food and freezing food procedure.

The next day some pieces are sold cold from an assisted service display; the rest are shredded and used as sandwich filling.

As the cooled chicken had previously been hot-held before cooling, it was not reheated.

Goal Why?

To safely use food that has been on display for sale.




• It is illegal to sell food past its “Use-By” date code.


Control of Listeria monocytogenes is an important part of this process (see also Managing Listeria in the management section).


If food has not been properly stored, handled or displayed (e.g. it has become contaminated or has spent too much time in the temperature danger zone) it must not be reused.

Throw away food that has been contaminated or may have become contaminated.

Find out why this happened and take steps to prevent this from happening again.

Retrain staff as necessary.

Write it down You must write down in the Food that can be reused list the food being re-used, how it will be re-used and how it will be handled to keep it safe.Each week (e.g. in the Diary) confirm that the practices for reusing food have been followed.You must write down (e.g. in the Diary): • any problem that you have had in re-using food and what action you took to ensure that it did not happen again; and• what you did with food that was affected.

Retail basics


Bulk foods

How this is done

Surfaces and equipment used for preparing food must be in sound condition and clean before use. Surfaces in contact with ready-to-eat foods must be sanitised before use - see Cleaning and Equipment, packaging and other items, Food Allergens.


Stocks of bulk foods must be stored and handled hygienically. Food in opened packaging must be protected from contamination – see Potentially hazardous foods, Perishable and shelf-stable foods.

Restocking • Before restocking containers, new product must be checked

to ensure that there are no signs of pests.• Re-stocking (e.g. of display containers) must be carried out

hygienically and ensure that the oldest stock (that is still within any date coding) is used first.

• After restocking, food in display containers must be protected from contamination (e.g. lid or cover is replaced).

• Opened packs of product that will be used to replenish display containers at a later time must be protected from contamination and returned to storage. They must be marked with the date the packaging was opened and must be sold so that it meets the shelf-life date that has been calculated for it once it has been taken from the manufacturers packaging – See Calculating shelf life.

Bulk foods containing allergens

To prevent foods that do not contain allergens from becoming contaminated by foods that contain allergens:• Keep foods that contain allergens separate from those that

do not contain allergens (e.g. don’t store/display foods containing allergens above or in contact with foods that do not).

• Keep foods apart that look similar if one contains an allergen and the other does not.

Goal Why?

The safe and hygienic storage, handling, display, repackaging or customer-packaging of bulk foods.

Act requirements: • Food must be produced or processed and handled in ways



• Food must be safe and suitable.

• Bulk foods can become contaminated with harmful microbes from unclean utensils and hands e.g. when a quantity is removed for making food or during customer self-selection.

• Objects can fall into poorly protected bulk foods (e.g. poorly-fitting or missing covers to containers)

• Poor storage of bulk items can encourage pests.

How this is done

• When taking food from a bulk container or restocking display containers, minimise airborne carry-over of fine/powdered foods.

See Food Allergens and Cleaning & Sanitising Customer self-service and packaging from bulk displays.

Bulk displays must be set up to minimise possible stock contamination by self-service customers. • All displays of bulk food must:

– be stored off the floor; – be protected from contamination.

• Customers must be able to identify what is in a bulk food display before exposing the food to the risk of contamination (e.g. before the customer takes a lid off a container).

• Customers must be able to handle food hygienically: – Clean utensils (e.g. scoops/tongs) must be provided to each bin for customers to handle food.

– Utensils used for food must be able to be stored hygienically between use.

– Clean bags/containers must be available for customers to wrap food (unless customers bring their own containers).

• A member of staff regularly checks that: – bulk foods are protected from contamination (e.g. lids/covers are in place);

– a clean utensil is available for each food; – utensils are properly stored between use; – dropped/dirty utensils are removed and replaced with a clean one;

– any spillage is cleaned-up promptly.


If equipment is not clean, clean it before use and review Cleaning and Training & Supervision procedures.

If utensils are dirty or not stored hygienically for use, find out why and take action to prevent it from happening again.

Retrain staff as appropriate.

If there are signs that pests may have contaminated the food, do not use the food. Find out the extent of the problem and eliminate pests. Identify the source of the pests and take action to ensure that the situation doesn’t recur. See Pest control.If product is not within any date code, do not use. Throw it away.

It is recommended that top filling is not done. i.e. containers should be emptied where possible before refilling.


Write it downYou must write down (in the Cleaning schedule) the surfaces and equipment that need to be cleaned and sanitised, when and how this is done, and by whom.You must write down (e.g. in the Diary) any problems that occurred and what you did to prevent them from happening again. Also write down any matters that might need following up (e.g. training, review cleaning schedule etc).Write (e.g. in the Diary) any items that you have had to throw away, and why.

Pests

Pests may contaminate food in storage, especially if there’s poor attention to regular cleaning and clearing-up spilled food. Three common pests are:

Flour beetles are very small with a sticky outer covering that food particles stick to. Beetles mainly infest grains, including, but not limited to: cereal, corn meal oats, rice, flour, and crackers. It is the most abundant insect pest of flour mills and once in flour can give a sharp odour or mouldy flavour.

Meal moths can infest a variety of foods including coarsely ground grains, cereals, dried fruits, and herb. They’ve also been found in animal food such as dried dog food and bird seed. The adult moth is small; with grayish, dirty complexion. The larval stage is centered on food sources and can chew through plastic packaging. It will produce silk that loosely binds to food fragments. The pupal stage can be found as tiny cocoons that hang from the ceiling, on walls and near the food source.

The sawtoothed grain beetle is commonly found feeding on items such as cereal, breakfast foods, dried fruits, macaroni, crackers, etc. They are small, active insects, with jaws that allow them to easily break through well sealed and packaged foods. The larvae use pieces of food to form a protective covering around their bodies.

See - Pests and animal control.

Retail basics


Non-food retail items

How this is done

All areas used for non-food retail items (e.g. household chemicals, pet food, fish bait) must be kept clean and free from pests and operated hygienically. See also Cleaning, Pest control.

Food that is not for human consumption (e.g. pet food, fish bait) • Products (such as dog rolls) that are not intended for people

to eat must be stored and displayed so that they cannot be mistaken as food for customers to eat.

Household chemicals• Household chemicals stored and displayed for sale must not

be able to taint or contaminate food. • Spillages must be cleaned up as soon as possible after they

happen.• Empty containers that have held household chemicals must

not be used for food.

Goal Why?

To protect food from contamination or taint from other items that may be for sale e.g. pet food, fish bait, or household chemicals such as cleaning liquids and powders.

Act requirements: • Food must be processed and handled in ways that minimize



• Poor storage and display practices can cause food to become tainted or spoiled by non-food items

• Customers need to be able to easily identify human food from pet food.


Food found tainted or contaminated by pet food, fish bait or household chemicals must be thrown away.

Identify how the contamination occurred and take necessary steps to prevent it from happening again.

Food not for human consumption that could be mistaken for food for people to eat must be clearly labelled as not being for people to eat.

Review handling procedures and staff training as needed.

Write it downYou must write down (e.g. in the Diary) any problems that occurred and what you did to prevent them from happening again. Also write down any matters that might need following up (e.g. training, review cleaning schedule etc).Write (e.g. in the Diary) what action you have taken if pet food etc or household chemicals have not been stored correctly and any items that you have had to throw away, and why

Food basics

Record

Ministry for Primary Industries Food Control Plan – Dec 2015 RECORD 9.0 page 1

Retail Food Control Plan Records – Retail Basics

Record


Staff training - Retail BasicsName: Telephone:


Address:


Essential training

Sickness

Hand hygiene

Personal hygieneCleaning Food allergensPotentially hazardous foodTraining as needed

Establishing shelf lifeCooling hot food and freezing foodDefrosting frozen foodHot-holding foodReheating foodHandling, displaying, serving potentially hazardous foodSlicing and packingRe-using food that has been for saleBulk foods Non-food retail items



Other training

Date Details

Notes:

Ministry for Primary IndustriesRECORD 9.1 page 2 Food Control Plan – Dec 2015

Record


Foods that can be reused List to identify foods that can be reused and how they are handled.

Type

of f

ood

for

reus

e

Has

it b

een

hand

led

in

acco

rdan

ce w

ith

the

FCP

?

Wha

t mus

t be

done

to

kee

p th

e fo

od s

afe

unti

l reu

seW

hat f

ood

is th

e re

used

food

use

d in

Wha

t mus

t be

done

to

kee

p th

e ne

w fo

od

prod

uct s

afe?

Wha

t dat

e co

de is

ap

plie

d to

the

new

fo

od p

rodu

ct?

Who

che

cks

that

this

is

don

e?

Record


Hot-held food temperatureFood hot-held for longer than 2 hours must be checked to ensure that its temperature remains above 60ºC. Record hot-holding temperatures here.

Date Food TemperatureWhat was done if temperature was below 60ºC

Record


Ready-to-eat foods list List here all the types of ready-to-eat foods that you either make, or take out of the manufacturer’s original packaging, and further process e.g. to slice and sell from an assisted display or re-package for self-service.

Food

, and

man

ufac

ture

r H

ow d

oes

it n

eed

to b

e st

ored

?H

ow m

uch

shel

f life

(day

s)

shou

ld it

hav

e?

How

muc

h sh

elf l

ife

(day

s) d

oes

it h

ave

once

op

ened

?

How

muc

h ti

me

do w

e gi

ve c

usto

mer

s to

use

this

fo

od?

How

has

she

lf-l

ife b

een

dete

rmin

ed?

Exam

ple

1kg

Jone

s un

slic

ed v

ac-

pack

ed h

am

Exam

ple

Chill

ed <

5ºC

Exam

ple

28 d

ays

on d

eliv

ery

Exam

ple

10 d

ays

whol

e, 5

day

s in

c da

y fir

st s

liced

Exam

ple

2 da

ys in

clud

ing

day

of

purc

hase

Exam

ple

Info

rmat

ion

from

m

anuf

actu

rer

Exam

ple

1kg

own

roas

t bee

f coo

ked

for

slic

ing

Exam

ple

Chill

ed <

5ºC

Exam

ple

5 da

ys fr

om c

ooki

ngEx

ampl

e n/

aEx

ampl

e 2

days

incl

udin

g da

y of

pu

rcha

se

Exam

ple

Labo

rato

ry s

helf-

life

test

ing

Record


Ready-to-eat foods – batch record A record to show how each batch of ready-to-eat product meets it’s shelf-life requirements – see also Ready-to-eat foods list.

Dat

e m

ade/

re

ceiv

edFo

od a

nd m

anuf

actu

rer

Bat

ch N

o. a

nd U

se-b

y da

teSt

orag

e te

mp.

Dat

e m

anuf

actu

red

food

ope

ned

and

new

Use

-by

date

Last

dat

e fo

r sa

le

Last

dat

e so

ld/

used

and

any

w

asta

geSi

gned

Exam

ple

31st

Mar

chEx

ampl

e 1k

g Jo

nes

unsl

iced

vac

-pac

ked

ham

Exam

ple

Ham

2

May

201

5

Exam

ple

1Chi

lled

<5oC

Exam

ple

Open

ed a

nd

first

slic

ed 2

nd A

pril

Exam

ple

Info

rmat

ion

from

m

anuf

actu

rer

Exam

ple

6th

April

50

gm th

rown

.

Exam

ple

C H

Exam

ple

1st A

pril

Exam

ple

1kg

own

roas

t bee

f coo

ked

for

slic

ing

Exam

ple

Beef

20

6 Ap

ril 2

015

Exam

ple

Chill

ed <

5oC

Exam

ple

n/a

Exam

ple

Labo

rato

ry s

helf-

life

test

ing

Exam

ple

3rd

April

Exam

ple

C H


Foods that can be reused Record of foods that can be reused and how they must be handled when being reused

Type

of f

ood

for

reus

e

Has

it b

een

hand

led

in

acco

rdan

ce w

ith

the

FCP

?

Wha

t mus

t be

done

to

kee

p th

e fo

od s

afe

unti

l reu

seW

hat f

ood

is th

e re

used

food

use

d in

Wha

t mus

t be

done

to

kee

p th

e ne

w fo

od

prod

uct s

afe?

Wha

t dat

e co

de is

ap

plie

d to

the

new

fo

od p

rodu

ct?

Who

che

cks

that

this

is

don

e?

Record

Name of business:


Official template – December 2015

Specialist Retail – Bakery Safe

For retail businesses that process and handle bakery products.

Add to the food service and retail Basics pack.

Bakery Safe

Ministry for Primary Industries Food Control Plan – Dec 2015 BAKE 12.0

Contents12.0 Bakery Safe


12.1 Food Additives in bread and bakery products Dec 2015

12.2 Limits for harmful microbes in bakery products Dec 2015

12.3 Composition of bread and bakery products Dec 2015


12.5 Making bread, cakes and slices Dec 2015

12.6 Making other bakery products Dec 2015

12.7 Baking and finishing Dec 2015


12.9 Validating a cooking process Dec 2015



12.12 Filled sandwiches, rolls, wraps Dec 201513.0 Records – Bakery Safe13.1 Staff training – specialist Bakery Dec 2015


13.3 Once a week meat and poultry temperature checks Dec 2015


Bakery Safe

Ministry for Primary Industries Food Control Plan – Dec 2015 BAKE 12.1 page 1

Food additives in bread and bakery products

How this is done

Reputable suppliers

All ingredients and packaging must come from a supplier you have approved and must be suitable to use in the food made – see Purchasing and receiving goods.

Food additives and ingredients permitted at certain levels by the Code

What can be added to particular products, and the maximum levels permitted, are set out in the Code Standard 1.3.1 at: https://www.comlaw.gov.au.

Check the Code for the requirements for the products that you make or sell at: http://www.foodstandards.govt.nz

Examples of food additive requirements are provided in the Guidance: Food additives.

Voluntary addition of folic acid to bread

In New Zealand it is voluntary to fortify bread with folic acid. The New Zealand (Permitted Fortification of Bread with Folic Acid) Food Standard 2012 allows up to 2.5 micrograms/kg of folic acid to be present in bread.

MPI has developed a user guide to help bakers interpret and apply the requirements. It also contains information for bakers who want to add folic acid to bread at: http://foodsafety.govt.nz

Goal Why?

To ensure that only permitted food additives are used to make bread and bakery products.

Act requirements: • Food must be safe and suitable.• The Australia New Zealand Food Standards Code (the Code)

Standard 1.3.1 prescribes certain food additives and their amounts that can be added to bread and, bakery, fish and meat products.

• Herbs, spices and other ingredients may be contaminated with harmful microorganisms.

• Using a validated and tried and tested recipe helps make a safe product.

• If a non-permitted food additive is in a food, or the amount of a permitted food additive exceeds the limit prescribed in the Code, the food may be unsafe.


If a non-permitted food additive is in food, throw the food away.

If too much of a permitted food additive is present in the finished product, the product must be thrown away unless it can be reworked using a process that is acceptable to the verifier.

Review process to identify how this happened and work out how to prevent it happening again.

Write it downKeep a record of your calculations of food additives to confirm that your products meet requirements of the Code - either in the Diary or with your recipes.

You must write down (e.g. in the Diary) what you did to deal with a problem, what you did with the food and what action you took to prevent this happening again.

Do I need to have a recipe written down?

Writing down and following a tried and tested recipe is a way to make a consistently safe product that meets compositional and other requirements each time it is made. The recipe can also be used to check what should have been added to each batch against the batch records showing what was actually added.

Following a recipe and keeping a record of what went into each batch can also help you to show how you consistently meet requirements in the Act and the Code.

If you change anything in a tried and tested recipe you may affect safety and composition of the end product. You will need to check (i.e. validate) that any change to the recipe, ingredients or process continues to make a safe and suitable food.

Guidance

Ministry for Primary IndustriesBAKE 12.1 page 2 Food Control Plan – Dec 2015

Food additives Guidance on Permitted food additives in bread and bakery products

The Code places limits on the amount of food additives that can be in breads and bakery products, for example:• breads and bakery products must contain no more than

1200mg/kg (parts per million) sorbic acid and sodium, potassium and calcium sorbates;

• biscuits, cakes and pastries must contain no more than 25 mg/kg annatto extracts, and no more than 300mg/kg (parts per million) sulphur dioxide and sodium and potassium sulphites.

Other permitted food additives

The Code places limits on the amount of other food additives that can be in breads and bakery products, such as proprionic acid.

All ingredients and food additives used must be permitted for use by, and comply with, the Code – see also Food composition.

Requirement to use iodised salt

Standard 2.1.1 of the Code requires iodised salt to be used in almost all bread and bread products. There are some exceptions to this including:• organic bread;• salt on the surface of bread, for example rock salt;• other ingredients containing salt that are added to bread;• bread not intended for sale in New Zealand or Australia.

MPI has developed a user guide to help bakers interpret and apply the requirements. It also contains information for bakers who want to add folic acid to bread at: http://foodsafety.govt.nz/elibrary/industry/Addition_Folic-Manufacturers_Retailers.pdf

Adding Vitamins and Minerals

The Code Standard 1.3.2 permits vitamins and minerals to be added to biscuits and bread and prescribes the total of naturally occurring and added quantity that can be present in a reference quantity of product.

For example, no more than 0.55 mg of thiamin may be present in a 50 g sample of bread. (this represents 50% of the recommended daily intake of thiamine)

Bakery Safe Limits for harmful microbes in bakery products


How this is done

Microbiology of bakery products

A check is made with suppliers that pre-packaged bakery products comply with microbiological requirements of the Code – see also Food composition and Listeria.

Herbs, spices or premixes used in products are sourced from suppliers who can provide information to show that they do not contain harmful organisms in amounts that may affect the safety of the food.

The Code Standard 1.6.1 sets maximum permissible levels of harmful organisms that may be present in certain foods. Check the Code for the requirements for the products that you make or sell at: http://www.foodstandards.gov.au/publications/documents/Guidelines%20for%20Micro%20exam.pdf

Other foods that are not included in Standard 1.6.1 may also support the growth of harmful organisms. Guidance on microbiological levels for harmful organisms found in a range of ready-to-eat products is at: http://www.foodsafety.govt.nz/elibrary/industry/Microbiological_Reference-Guide_Assess.pdf

Examples of limits for harmful microbes are provided in the Guidance: Limits for harmful microbes.

Goal Why?

To ensure that bakery products meet microbiological requirements.

Act requirements: • Food must be safe and suitable.• The Australia New Zealand Food Standards Code (the Code)

sets levels for the maximum permissible number of harmful microbes that may be present in food.

• Foods where microbiological limits aren’t set in the Code may still contain harmful organisms if they aren’t adequately processed and handled.


A product that doesn’t meet microbiological limits must not be used. It may be thrown away, returned to the supplier or reworked in a way that is acceptable to the verifier.

Review practices to identify how this happened and take action to prevent it happening again.

Write it downYou must write down (e.g. in the Diary) what you did to deal with a problem, what you did with the food and what action you took to prevent this happening again.

Guidance


Limits for harmful microbesLevels of harmful microbes in bakery products

The Code Standard 1.6.1 sets maximum permissible levels of harmful organisms that may be present in certain foods from a minimum of five sample units from one lot of the product.

Standard 1.6.1 doesn’t list any bakery products; however some bakery products can support the presence of harmful organisms, particularly when containing dairy products such as cream or custard. Guidelines for the microbiological examination of ready - to – eat (RTE) foods published by Food Standards Australia New Zealand provide assistance in the interpretation of microbiological analyses of foods where no other microbiological criteria exist: http://www.foodstandards.gov.au/publications/documents/Guidelines%20for%20Micro%20exam.pdf

The following table provides examples of guideline levels for harmful organisms of significance for bakery products. Microbiological quality is expressed in Colony Forming Units (CFU) per gram:

Test Satisfactory Marginal UnsatisfactoryPotentially hazardous

E. coli per g <3 3-100 >= 100Pathogenic

strains presentCoagulase +ve staphylococci per g

<100 100 -1000 1000 – 10000 >=10000

SET +ve per gB. cereus per g <100 100 -1000 1000 – 10000 >=10000Salmonella spp per g Not detected in 25g Detected

Herbs, Spices and Premixes

Herbs and spices such as capsicums, cinnamon and pepper can contain harmful organisms.

Guidance on microbiological levels for harmful organisms that may be found in herbs and spices is at: http://www.foodsafety.govt.nz. For example, in five 25g samples taken from a lot there should be no Salmonella.

Bakery Safe Composition of bread and bakery products


How this is done

Compositional requirements for bakery products

A check must be made that bakery products sold comply with compositional requirements of the Code – see also Food composition. Check the Code for the requirements for the products that you make or sell at: http://www.foodstandards.govt.nz/code/Pages/Food-Standards-Code-from-1-March-2016.aspx

Examples of composition requirements for bakery products are in the Guidance: Composition.

Goal Why?

To ensure that bakery products meet definition and compositional requirements.

Act requirements: • Food must be safe and suitable.

The Australia New Zealand Food Standards Code (the Code) applies definitions, composition and labelling requirements to foods.


Products that don’t meet compositional requirements but which are safe to eat may be reworked where the process is approved by a Food Safety Officer.

Review process to identify how this happened and work out how to prevent it happening again.

Write it downYou must write down (e.g. in the Diary) what you did to deal with a problem, what you did with the food and what action you took to prevent this happening again.Keep a record of your calculations to confirm that your products meet compositional requirements of the Code - either in the Diary or with your recipes.

Guidance


Composition of bread and bakery products

The information on this page is provided to help with meeting food compositional requirements.

Composition of bakery products

The Code Chapter 2 includes definitions, compositional and labelling requirements for a range of products, including:• Iodised salt must be used for making bread where salt would

otherwise be used;• A pie must contain at least 250 g/kg of meat flesh to be called

a meat pie;• The presence of brain, heart, kidney, liver, tongue or tripe in a

food must be declared either by its specific name (e.g. “liver”, “kidney”) or by the class name “offal”;

• The presence of other offal in a food (i.e. blood, pancreas, spleen, thymus) must be declared by its specific name (e.g. “thymus”);

• It is important to note that in either case above, even if a product containing offal is exempt from being fully labelled, the purchaser must be informed proactively, either verbally or in writing;

• To be called a sausage, the product must contain at least 500g/kg of fat free meat flesh. The proportion of fat in a sausage must be no more than 500g/kg of the fat free meat content;

• To call a product “jam” – e.g. a “jam doughnut” – each kilo of the jam must be made from no less than 400 grams of the fruit or fruits named and contain no less than 650 g/kg of water-soluble solids;

• To call a product “cream” – e.g. a “cream puff” – the cream must contain no less than 350g/kg of milk fat.

Bakery Safe Preparing raw meat, poultry & fish Goal Why?

To prevent cross-contamination between meat, poultry, fish and other foods.

To hygienically prepare food and prevent microbes that may be present in food from multiplying to harmful numbers.




• Ingredients may need to meet requirements in the Australia New Zealand Food Standards Code (The Code).

• Harmful microbes will grow rapidly at temperatures between 5ºC to 60ºC (the temperature danger zone) and people may be made ill.


• Food contaminated by chemicals can cause illness.• Objects can fall into uncovered food affecting its suitability

and/or safety.


How this is done

Places and equipment

Situations where cross-contamination could occur between ready-to-eat (RTE) foods and raw foods such as meat, poultry, fish and vegetables must be identified at the business – see Preventing cross-contamination and Food allergens.

Where possible, surfaces, equipment and places used for preparing raw foods must different to those used for ready-to-eat food – see Potentially hazardous foods, Chilled and frozen food storage.

Surfaces and equipment used for preparing food must be in sound condition and clean before use.

Surfaces in contact with ready-to-eat foods must be sanitised before use - see Cleaning and Equipment, packaging and other items.


Sourcing and preparing

All meat, poultry and fish must come from a supplier you have approved – see Purchasing and receiving goods.Raw meat, poultry and fish must be prepared (identify which option(s) are applied):

in a dedicated area that is physically separate from cooked or RTE food; in the same area, but in a separate zone from the area used for cooked or RTE food; in an area shared with cooked or RTE food but where processing and handling is carried out at different times. Thorough cleaning and sanitising must be carried out before RTE food is handled (as an extra precaution, raw food preparation should be after cooked or RTE food); using dedicated utensils (e.g. knives) for raw foods and for cooked and ready-to-eat foods; using shared utensils but with thorough cleaning and sanitising in between.

Meat, poultry and fish must be kept covered and chilled when not being prepared.

How this is done

When preparing raw meat, poultry and fish:• it must be suitable for its intended use;• ingredients must meet the requirements of the Code,

Standard 2.2.1 – see Food composition, Composition of bread and bakery products;

• it must be chilled or frozen as soon as possible after processing has been completed, or if intended to be sold hot, kept hot at or above 600C;

• packaging must be carried out hygienically and in ways that prevent cross-contamination from people, raw products and food surfaces.

Frozen food

Frozen meat, poultry and fish must be kept frozen solid until used or thawed. See Chilled and frozen food and Defrosting frozen food.

Guidance

Example of keeping raw and RTE food preparation separate by time

A retail bakery follows the procedures identified in their Plan and cooks and cools poultry to make their own sandwich fillings. They don’t have a dedicated raw poultry preparation area so use a preparation board that is identified for ‘chicken only’. Other utensils used to prepare the poultry are used with other foods.

After checking that utensils and boards are clean and have been sanitised the sandwich filling is made by taking cooled shredded cooked chicken from the ‘fridge, adding other ingredients and making a batch of sandwiches. Excess filling is returned to the ‘fridge. This is used to make additional sandwiches to order when the initial batch has been sold and any remaining filling is thrown away at the end of the day.

In the early afternoon, poultry is prepared for cooking. When the birds have been put in the oven, the preparation area, the preparation board and all the utensils are thoroughly cleaned, rinsed, sanitised and air dried. Cooked birds are taken out of the oven, the meat is taken off the bone and shredded, cooled and put in the fridge overnight. The area and utensils are thoroughly cleaned again.



Re-clean and sanitise surfaces and equipment that have not been cleaned (or sanitised) properly.

Find out why this happened and take action to prevent it happening again. Retrain staff where necessary.

Write it down You must write down in the Cleaning schedule the surfaces and equipment used, when they need to be cleaned (and sanitised); how this is done, and by whom.You must write down (e.g. in the Diary) what action you have taken if meat, poultry or fish has not been prepared correctly.

Bakery Safe


Making bread, cakes and slices

How this is done

Surfaces and equipment used for preparing food must be in sound condition and clean before use. Surfaces in contact with ready-to-eat foods must be sanitised before use – see Cleaning, Equipment, packaging and other items, Maintenance and Food Allergens


Preparation

Ingredients and finished products must meet requirements in the Code – see Food Composition, Food allergens, Food additives in Bread and bakery products, Composition of bread and bakery products.

Ingredients must be:• sourced from a supplier you have approved – see

Purchasing and receiving food; • kept chilled (at or below 5°C) or frozen until use if potentially

hazardous;• checked for contamination before being used – e.g. by

sieving or dicing into mix;

See also: Potentially hazardous food, Perishable and shelf-stable food storage, Preparing fruit and vegetables

Equipment

Bread, cakes, slices must be prepared: (identify which option(s) are applied)

in a dedicated area that is physically separate from baked/finished products;

in the same area, but separate from baked/finished products;

in the same area, but processing and handling is at different times with thorough cleaning (and sanitising) in between (preparation should be after use for baked/finished products);

using dedicated utensils (e.g. knives, boards, trays) for preparing and for baked/finished products;

Goal Why?

To prevent bread, cakes and slices from becoming contaminated from:• Physical contaminants – e.g. stones, pieces of wood, metal,

glass etc;• microbes e.g., bacteria and viruses;• chemicals e.g. cleaning chemicals, pesticides etc.

To prevent the growth of harmful microbes.




• Harmful microbes that can cause foodborne illnesses will grow rapidly at temperatures between 5ºC and 60ºC (the temperature danger zone).


• Food contaminated by chemicals can cause illness.• Objects can enter food (e.g. parts left after maintenance,

breakages and poor handling practices) and affect its safety.• Poor storage and cleaning practices can attract pests.

How this is done

using shared utensils but with thorough cleaning and sanitising in between.

Yeast• fresh yeast must be kept chilled and only taken from the

chiller in amounts needed at any one time;• fresh yeast that is dark brown, mouldy, soft or gummy or

shows other signs of deterioration or spoilage must be thrown away.

Dairy products

Milk, cream and dairy ingredients must be kept refrigerated at or below 5ºC until used.

Eggs and egg-pulp• Whole eggs must be clean and free from cracks;• egg-pulp must be pasturised when being used for uncooked

or lightly-cooked foods; and• must be used in accordance with its date mark.

When thawing egg-pulp from frozen you must follow manufacturers’ instructions or the process in Defrosting frozen food.

Making “allergen-free” or “gluten-free” products

Products that are sold as not containing allergens or gluten or similar must be processed and handled so as not to become contaminated by products that contain allergens or the “free” ingredient, such as by: • making and handling products known to contain allergens/

gluten after other products with thorough cleaning in between;

• ensuring allergen/gluten-free products are always stored/retarded/proved/baked/displayed etc. so as not to come into contact with other products.

Equipment used with allergen/gluten-free products – e.g. scale pans, mixer, divider, moulder, tins, trays, knives etc. – are (identify which applies):

dedicated for use with allergen/gluten-free foods and stored separately, or

cleaned thoroughly before using with allergen-free food – see Cleaning.

See also Preventing cross-contamination and Food allergens.



Ready-to-eat food that has been contaminated by dirty equipment, surfaces or hands must be thrown away.

Ready-to-eat food where there is a chance that it may have become contaminated by harmful microbes or objects must be thrown away.

Find out what went wrong and take action to prevent it happening again. Retrain staff where necessary.

Write it down You must write down in the Cleaning schedule the surfaces and equipment used for preparing food - including the approaches taken for allergen/gluten-free food - and how/when they are cleaned (and sanitised); and by whom.You must write down (e.g. in the Diary) what action you have taken if bread, cakes or slices have not been prepared correctly.

Bakery Safe


Making other bakery products

How this is done

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with ready-to-eat foods (RTE) must be sanitised before use – see Cleaning, Equipment, packaging and other items, Maintenance and Food Allergens


Preparation – ingredients, pastry and dough• Ingredients and finished products must meet requirements

in the Code – see Food Composition, Food Allergens, Food additives in Bread and bakery products, Composition of bakery products.

• Bread doughs and pastry (e.g. for pie casings) must be made following procedures in Making bread, cakes and slices.

• Dough and pastry that is purchased pre-made must be used according to manufacturer’s instructions (if any).

• Meat, fish, poultry must be prepared hygienically – see Preparing raw meat, poultry, fish.

• Vegetables and fruit must be prepared and handled hygienically. Raw fruit and vegetables used as ingredients must be rinsed thoroughly in clean water before use unless they are received pre-washed or pre-peeled or purchased as ready-to-use – see Fruit and vegetables.

• The same equipment must not be used for cooked or RTE foods and raw foods unless it has been thoroughly cleaned and sanitised first.

• Potentially hazardous food must be kept at or below 5ºC unless it is being prepared.

See also: Potentially hazardous food, Perishable and shelf-stable food storage, Preparing raw meat, poultry and fish.

Fillings and toppings

Fillings and toppings for cooked products such as pies must be thoroughly cooked. See Cooking meat and poultry and Cooking other foods.

Goal Why?

To prevent bakery products such as pies and sausage rolls from becoming contaminated from:• microbes e.g., bacteria and viruses;• chemicals e.g. cleaning chemicals, pesticides etc;• Physical contaminants – e.g. stones, pieces of wood, metal,

glass etc.

To prevent the growth of harmful microbes.




• Harmful microbes that can cause foodborne illnesses will grow rapidly at temperatures between 5ºC and 60ºC (the temperature danger zone).


• Food contaminated by chemicals can cause illness.• Objects can enter food (e.g. parts left after maintenance,

breakages and poor handling practices) and affect its safety.• Poor storage and cleaning practices can attract pests.

How this is done

If casings are not hot-filled/topped, fillings/toppings must be cooled according to the cooling procedure in the Plan and stored chilled until use. See Cooling hot food and freezing hot food.

Filling casings and topping products must be carried out hygienically.

When filled, products are (identify processes carried out):

cooked thoroughly – see Baking and finishing;

cooled – see Cooling hot food and freezing food;

reheated – see Reheating food;

kept hot – see Hot-holding foods;

not cooked – see Chilled and frozen food storage.

Making “allergen-free” or “gluten-free” products

Products that are sold as not containing allergens or gluten or similar must be processed and handled so as not to become contaminated by products that contain allergens or the “free” ingredient, such as by: • making and handling products known to contain allergens/

gluten after other products with thorough cleaning in between;

• ensuring allergen/gluten-free products are always stored/retarded/proved/baked/displayed etc. so as not to come into contact with other products.

Equipment used with allergen/gluten-free products – e.g. scale pans, mixer, divider, moulder, tins, trays, knives etc. – are (identify which applies):

dedicated for use with allergen/gluten-free foods and stored separately; or

cleaned thoroughly before using with allergen-free food – see Cleaning.

See also Preventing cross-contamination, Food allergens.



Ready-to-eat food that has been contaminated by dirty equipment or surfaces including hands must be thrown away.

Ready-to-eat food where there is a chance that it may have become contaminated by harmful microbes or objects must be thrown away.

Allergen/gluten-free food that may have come into contact with allergen- or gluten-containing products must not be sold as being allergen/gluten-free.

Find out what went wrong and take action to prevent it happening again. Retrain staff where necessary.

Write it down You must write down in the Cleaning schedule the surfaces and equipment used for preparing food - including the approaches taken for allergen/gluten-free food - and how/when they are cleaned (and sanitised), and by whom.You must write down (e.g. in the Diary) what action you have taken if bread, cakes or slices have not been prepared correctly.

Bakery Safe


Baking and finishing

How this is done

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with ready-to-eat foods must be sanitised before use – see Cleaning, Equipment, packaging and other items, Maintenance and Food Allergens.


Baking Bread, cakes and slices• Baking and cooking equipment (such as ovens) must be

pre-heated first.• Doughs, batters and mixes must be baked or cooked-

through thoroughly. • Deep-frying oil:

– Must be regularly changed and filtered; – must not be used for both regular foods and “allergen-free” or “gluten-free” products.

Baking pre-manufactured products (e.g. pre-frozen or pre-chilled or shelf-stable bakery products)• The manufacturer’s instructions must be followed when

baking-off, cooking or re-heating manufactured products; or• A time/temperature setting must be identified that will

consistently cook products thoroughly;

Bakery products containing processed meat, poultry or fish

Foods containing processed meat, poultry or fish (minced, diced) must be thoroughly cooked. A check must be made that they are thoroughly cooked and that either the centre of the thickest part:• has reached a temperature for a length of time specified by

the manufacturer; or• has reached a temperature of more than 75˚C; or • has reached a temperature for a length of time that the

business has proved cooks the product thoroughly. See also Making other bakery products, Cooking meat and poultry and Cooking other foods.

Baking “allergen-free” or “gluten-free” products

Allergen/gluten-free products must be baked separately from other foods (such as on racks above any “non-free” product). See Food Allergens.

Goal Why?

To ensure bread and bakery products are properly cooked.




• Thorough cooking kills harmful microbes.• Microbes are invisible to the human eye and cannot be

physically removed from food.

How this is done

Bakery products with fresh cream or custard fillings

Foods containing fresh cream or custard fillings must be kept refrigerated at no more than 5ºC. At the end of the trading day, foods containing fresh cream or custard fillings that have been kept refrigerated at or below 5ºC must be (identify what happens):

stored refrigerated at or below 5ºC and sold first next day;

thrown away.

Piping bags

Piping bags used must be: (identify which applies)

disposable single-use;

reusable and separate/dedicated to a particular purpose;

reusable and used for a range of purposes and cleaned and sanitised between tasks;

replaced as appropriate.

Packaging and packaged products• products must be packaged hygienically and appropriately

labelled where necessary – see Equipment, packaging and other items in contact with food and Food Labelling;

• products that are not packaged for sale must be protected from contamination – see Potentially hazardous food, Chilled and frozen food storage, Perishable and shelf-stable food storage.


If food is undercooked, cook it for longer. If this happens frequently, change cooking times and/or temperatures, or divide food into smaller quantities or use different equipment.

Retrain staff as necessary.

Write it down If food does not cook properly when following set recipes and procedures you must record (e.g. in the Diary) what you did with the food and what action you took to prevent this happening again.

Bakery Safe


Cooking meat and poultry

How this is done

Meat and poultry must be prepared hygienically – see Preventing cross-contamination, Preparing raw meat, poultry & fish, Defrosting frozen food.

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with ready-to-eat foods must be sanitised before use – see Cleaning, Equipment, packaging and other items in contact with food, Maintenance and Food Allergens


Poultry must be always cooked thoroughly and never sold medium or rare.

Meat – unless it is cooked to customer order for immediate consumption – must be cooked thoroughly using this procedure.

When using a thermometer the procedures Checking temperatures and Calibrating thermometers are followed.

Cooking meat and poultry• Manufacturer’s instructions must be followed to programme

cooking equipment.• Cooking equipment (e.g. oven) must be pre-heated before

cooking starts.• Meat and poultry must be cooked so that the centre of the

thickest part either exceeds 75ºC or reaches one of the temperature/time combinations below:

Internal temperature Time60ºC For 92 minutes63ºC For 31 minutes65ºC For 15 minutes68ºC For 4 minutes70ºC For 3 minutes73ºC For 1 minute75ºC For 30 seconds

Checking meat or poultry is cooked

Any cold spot in the cooking chamber must be taken into account when cooking products.

Goal Why?

To ensure that meat and poultry, (e.g. a roast joint, a sausage roll, a rotisserie chicken) is thoroughly cooked at the centre of the thickest part.




• If meat, and especially poultry, is not cooked thoroughly all the way through to kill harmful microbes customers could be made ill.

How this is done

Processed meats must be cooked according to the procedure for Bakery products containing processed meat, poultry or fish andBaking and finishing.

Meat and poultry that is cooked for immediate consumption must be cooked following the Serve Safe Processes procedures Cooking poultry and Cooking.

A thermometer (probe) must be used to check that the thickest part of the meat (the centre of a meat joint, or breast or innermost part of the thigh of poultry) has reached a temperature of at least 75ºC or one of the time/temperature combinations in the table. This must be done in one of the following ways, either:• each time a meat or poultry item is cooked the temperature

is measured; or• each time a batch of the same items is cooked, the

temperature of one item in the batch is measured (taken from a different place each time); or.

• when a proven cooking procedure is followed, one cooked item is checked periodically, to confirm that the necessary temperature has been reached for the required time – see Validating a cooking process and Checking meat and poultry is cooked.

It is not necessary to temperature probe diced or thinly sliced meat and poultry because smaller pieces are more likely to cook through to the middle easily. It’s also hard to take an accurate reading.


If meat or poultry does not reach a high enough temperature, keep cooking until it does.

When meat or poultry being cooked using a standard time/temperature setting is found not to have been cooked properly, find out why. Here are questions to ask: • Was the procedure followed correctly?• Was there a cold spot or does the equipment (e.g., oven)

need repairing?• Was a different size of food (e.g. meat joint or bird) used?

Identify what needs to be done to prevent this happening again.



Write it down You must keep a record of the temperatures that meat and poultry items are cooked to.Write down in the ‘Checking meat and poultry items are cooked’ procedure each item cooked and identify which option will be used to check that it is cooked thoroughly.For meat and poultry cooked using a standard time/temperature setting• Write down the checks that have been made to prove that the time/temperature combination will either cook the thickest part of the food to at least 75oC or will ensure that the food is kept at the required temperature for the necessary time - see Validating a cooking process.• Write down (e.g. in the Diary) the temperatures of meat or poultry that is checked regularly (e.g. weekly or every fifth batch) to ensure that the cooking process still works as intended. For meat and poultry that are cooked not using a standard time/temperature settingEvery time the food is cooked, you must write down the temperature of each item, or the one item from a batch, checked in the Cooking meat and poultry temperature record.In addition, you must:• Write down (e.g. in the Diary) the action taken if food didn’t reach a safe temperature. • Write down in the Cleaning schedule the surfaces and equipment used and how/when they are cleaned (and sanitised); and by whom.

Bakery Safe


Validating a cooking processThis is what you can do if you regularly cook a meat or poultry item - such as rotisserie-cooking a chicken, roasting a joint, cooking a meat pie, boiling a ham or hot-smoking sausages - and you don’t want to check its temperature each time you cook it.

You must use the same equipment and the same standard ingredients (the same size or weight of the same type of food) each time you cook the product. The following process will enable you to demonstrate (i.e. validate) that a standard cooking procedure will properly cook the food. If you want to validate your cooking process you must follow the steps in this procedure.

1. Cook using a standard cooking method (e.g. a temperature setting for a set time).

2. At the end of the set time, check the temperature of the centre of the thickest part of the food item with a probe thermometer to measure if it has either exceeded 75ºC or met one of the time/temperature combinations from the table below.

Internal temperature Time Internal temperature Time60ºC For 92 minutes 68ºC For 4 minutes63ºC For 31 minutes 70ºC For 3 minutes65ºC For 15 minutes 73ºC For 1 minute

3. Write down the result of your time/temperature checks in the table below.

4. Repeat the standard cooking method in steps 1 and 2 on at least three separate occasions until confident a safe temperature will be consistently reached for the time required.

If the food does not reach a safe temperature on three occasions increase the cooking time and/or cooking temperature and repeat steps 1-3 above.

When you are confident that the standard procedure ensures that the food is cooked, regularly check with a probe thermometer (e.g. once-a-week, or every fifth batch) that the cooking method continues to work as planned.

Food item and description (recipe, size/weight, thickness):

Select the temperature the poultry item will be cooked to: [tick as appropriate]

Cooked to higher than 75ºC Cooked at ºC for

minutes

Cooking details

InitialsDate

Method (How was the food cooked?) What equipment was used? What cooker temperature setting was used? Where was the probed sample positioned in the cooker?



time temp time temp

1st

2nd

3rd

*if the temperature is higher than 75ºC it isn’t necessary to probe a second time





minutes

Cooking details

InitialsDate




time temp time temp

1st

2nd

3rd

*if the temperature is higher than 75ºC it isn’t necessary to probe a second time You can make copies of the above validation tables if you have other items that you cook this way.




minutes

Cooking details

InitialsDate




time temp time temp

1st

2nd

3rd

*if the temperature is higher than 75ºC it isn’t necessary to probe a second time

You can make copies of the above validation tables if you have other items that you cook this way.

Bakery Safe


Checking meat and poultry items are cooked

A

Meat or poultry item (list each type of food)

Temperature probe (tick as appropriate)

E

Temperature item must reach in thickest part (tick as appropriate)

BEvery dish, every time

COne item in every batch

DOne item regularly, e.g. once a week or every 5th batch

75ºC or ºC for mins









Meat, poultry and foods containing raw meat and poultry that are cooked on-site must be thoroughly cooked. The table below enables you to identify the process followed for each meat or poultry item to ensure that it is properly cooked.

Write it downUse the table below to identify and record which checks are done to make sure that meat and poultry items are properly cooked.Step 1 – In column A write down all the meat and poultry items that need checking.

Step 2 – In column E tick the box to show that either the item will be cooked to more than 75ºC, or identify the time/temperature that has been validated as thoroughly cooking the item.

Step 3 – In columns B to D identify how you check that each item is properly cooked.• If you temperature probe each item every time it’s cooked tick the box in column B. Each time you cook this item write the

temperature it has been cooked to on the Cooking temperature record.• If you cook a number of the same items together and temperature probe one item in each batch, tick the box in column C.

Each time you cook a batch of this item write the temperature of the probed item on the Cooking temperature record.• If you have a proven time/temperature setting for the item (you have completed the Validating a cooking process procedure

for that item) tick the box in column D. Then regularly – such as once a week, or every fifth time that the item is cooked – measure the temperature when cooking the item to confirm that the time/temperature still cooks it.

• Write this temperature in the Diary..


Bakery Safe


Cooking other foods

How this is done

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with ready-to-eat foods must be sanitised before use – see Cleaning, Equipment, packaging and other items in contact with food and Maintenance and Allergens.

Food must be prepared hygienically - see Preventing cross-contamination, Preparing raw meat, poultry & fish, and Defrosting frozen food.

Cooking equipment must be checked for cold spots – see Maintenance

Good hand hygiene and personal hygiene practices must be followed when cooking food - see Hand Hygiene and Personal hygiene

When using a thermometer the procedures Checking temperatures and Calibrating thermometers must be followed.

Meat and poultry

Meat and poultry items must be cooked following the Cooking meat and poultry procedure.

Bakery products

Bakery items must be cooked following the Baking and finishing procedure.

Liquids (e.g. sauces, pie filling)• Cold spots must be avoided (e.g. by stirring frequently) so

that an even temperature is reached.• Liquids must be brought to a simmer or boil.

Eggs• Whole eggs must be clean and free from cracks;• egg-pulp must be pasturised when being used for uncooked

and lightly-cooked foods; and• must be used within their “Best-Before” date.

Fish and Shellfish

Fish and shellfish must be checked for thorough cooking. Look for a change in colour and texture when cooked – for fish this will depend on the species. Prawns will turn from blue-grey to pink and scallops become milky white and firm when cooked.

Before cooking, any mussel or clam with a damaged shell or an open shell that won’t close when tapped must be thrown away as it may not be safe to eat.

Goal Why?

To ensure food other than meat and poultry is properly cooked.




• Harmful microbes are present in many foods. Cooking (and reheating) can kill harmful microbes.

How this is done

To check that a mussel or clam is cooked, make sure the shell is open and that the mussel or clam has shrunk inside the shell. If the shell has not opened during cooking, throw it away.

Processed foods

Products must be cooked according to any manufacturers’ instructions, if provided.

Frozen products• Products that need to be thawed before cooking must be

thoroughly defrosted – see Defrosting frozen food;• Manufacturer’s instructions must be followed when cooking

products designed to be cooked from frozen;• Cooked food must be checked that it has been cooked-

through thoroughly.

Making allergen-free foods

See the procedure in Making other bakery products.


An ammonia smell in fish is a sign of decomposition and product must not be sold.

If food is undercooked, cook it for longer.

If this happens frequently, check recipes and change cooking times and/or temperatures, or divide food into smaller quantities or use different equipment.

Write it down If food does not cook properly when following set recipes and procedures you must record (e.g. in the Diary) what you did with the food and what action you took to prevent this happening again.

Bakery Safe


Filling sandwiches, rolls, wraps

How this is done

Surfaces and equipment must be in sound condition and clean before use. Surfaces in contact with ready-to-eat foods are sanitised before use – see Cleaning, Equipment, packaging and other items in contact with food, Maintenance and Food Allergens

Food must be prepared hygienically – see Preventing cross-contamination, Preparing raw meat, poultry & fish and Defrosting frozen food


Products that are not in packaging must be protected from contamination.

Filling sandwiches/rolls/wraps

Potentially hazardous fillings and ingredients must be:• stored and used according to manufacturer’s instructions if

provided; or • kept out of the temperature danger zone (e.g. in a

refrigerated make-table); or • taken from refrigeration in only the quantity needed to fill the

batch (of sandwiches etc.) and kept outside the temperature danger zone whenever they are not being used; and

• kept apart from raw foods.

Salad ingredients such as lettuce, tomatoes and parsley must be either (identify method(s) used):

purchased pre-washed and ready-to-eat;

rinsed in clean, running water before use – see Water.

Produce must not be used if checks find signs of deterioration or spoilage including:• discolouration/appearance;• odour;• texture;• mould/slime.

Goal Why?

Hygienically making and displaying sandwiches, rolls and wraps.

Safely handling manufactured delicatessen foods (cooked meats, cheeses etc.) and salads.

The Act requires:• Food must be produced or processed and handled in ways





• Food contaminated by chemicals can cause illness• Objects can fall into uncovered food affecting its suitability

and/or safety.

How this is done

Fillings that are prepared in bulk must be:• labelled with the date prepared;• thrown away if not used within 48 hours.

An existing batch of filling must not be topped-up from other batches and the remainder of portions removed for use must not be added back to the bulk supply.

Display

Filled sandwiches/rolls/wraps must be given a shelf-life by: [tick method(s) that apply]

storing chilled and selling to consumers within 48 hours of manufacture

using information specified by the manufacturer. This information can be found at:

.

using information identified through technical assessment. Assessments are found at:

.– see also Establishing shelf life


If ready-to-eat food has become contaminated, throw it away

If equipment, surfaces etc. are unclean, clean them before use.

Find out what happened and take action to prevent it from happening again. If needed, retrain staff.

Write it downYou must write down in the Cleaning schedule the surfaces and equipment used and how/when they are cleaned (and sanitised).You must write down (e.g. in the Diary) what happened if fillings were incorrectly used and what was done to stop this from happening again.


Record

Ministry for Primary Industries Food Control Plan – Dec 2015 BAKE 13.0

Specialist retail – bakery

Records Place this page in your Plan Contents section

Specialist bakery records

Staff training – specialist bakery

Cooking temperature checks

Once-a-week meat and poultry temperature checks

Transported food temperature checks

Name of business:

Ministry for Primary IndustriesBAKE 13.0 Food Control Plan – Dec 2015

Record


Staff training – specialist bakeryName: Telephone:


Address:


Essential training

See also Staff member record for the Basics training

Training as needed

Food additives in bread and bakery productsLimits for harmful microbes in bakery productsComposition of bread and bakery productsPreparing raw meat, poultry, seafoodMaking bread, cakes, slicesMaking other bakery productsBaking and finishingCooking meat and poultryValidating a cooking processChecking meat and poultry items are cookedCooking other foodsFilling sandwiches, rolls, wrapsOther



Other training

Date Details

Notes:

Record


Cooking temperature checksMeat, poultry, fish and bakery products containing meat, poultry, or fish that are not cooked using a standard time/temperature setting must be checked each time with a probe thermometer to ensure that they reach at least 75ºC. If the temperature does not reach at least 75ºC, cook the product for longer until it does.

Date Time Food Core Temp Signed1st* 2nd 3rd

*If temperature is more than 75ºC on first probing, further probing will not be necessary.

Record


Once-a-week meat and poultry temperature checks

Cooking meat and poultry to at least 75ºC

Select one product that you cook using a standard time/temperature to reach at least 75ºC. Cook it and check it to confirm that it reaches at least 75ºC. This forms part of your regular diary record.

If you cook more than one product this way select a different one each week. Use the following to record your check:

Day Product

Cooking method and standard time/ Temperature used

Final core temperature

Action taken if Temperature not reached

Cooking below 75ºC

Select a product that you cook using a standard time/temperature to a temperature below 75ºC (for examples see table below). Cook it and check that the centre of the thickest part of the product has stayed at the required temperature for the correct length of time.

Use the following to record your check:


Enter time and temperature used DateTime started cooking

Ist probe* 2nd probeTime Temp Time Temp

cooked at ºC for secs/mins

*second probe is not needed if core temperature reached at least 75ºC

Reheating meat and poultry

Select one product that is reheated and check it reaches 75ºC. Use the following to record your check:

Day ProductReheating method

Final core temperature**

Action taken if Temperature not reached

** The core temperature of the product must be 75ºC or above. If the food has not reached this temperature keep reheating until it does.

Cooling meat and poultry (only required if food has been cooked or heated and then cooled)

Select one hot product and check it cools within the time frame required in the Plan. If you cook and cool more than one meat or poultry product select a different item each week.

Use the following to record your check:

DayPoultry item

Cooling method


Temp at 2hrs***

Temp after total 6 hr***

Action taken If temp not reached

*** Products must be cooled from 60ºC to 21ºC in two hours and 21ºC to 4ºC within a further four hours. See Cooling hot food and freezing food

Record


Transported food temperature checks

Date Type of food Temp

Action taken (if food has been held between 5oC and 60oC for four or more hours) Who checks?

Food that needs to be kept cold (if it is not going to be eaten within 4 hrs of taking out of temperature control) must be transported at or below 5ºC.

Food that needs to be kept hot (if it is not going to be eaten within 4 hrs) must be transported at 60ºC or more.

Record transported food temperatures here.