FCP Template and NP Guidelines Tools
Original 2017 Food Control Plan Template Extracts
2.4, 2,5 & 3.2
Food Places
You need to ensure that places, facilities, equipment and services used for food are designed, locate and constructed, so they can be used to prepare and/or serve safe and suitable food.
Also need 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).
2.7 & 2.8
Listeria
Knowing how to manage Listeria is very important if you cater for ‘vulnerable’ people.
Such people are those 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.
5.1 & 8.6
High Risk Foods
High risk foods or potentially hazardous foods are foods that meet all of the following criteria:
• the food may contain bugs that can cause illness; and
• the food allows such bugs to grow; and
• the food will unsafe or unsuitable incorrect holding temperatures all the bugs to grow.
10.21 & 10.22
Catering for Vulnerable People
This requirement adds requirements for such as food shakes and supplements and ready-to-eat fruits and vegetables.
These requirements are especially important in aged care homes but also for those recovering from illness and for early childhood centres catering for very young children.
Also see the listeria management requirements.