FCP Un-Dated Diary
This is the original ‘classic’ Diary that was produced by MPI since the introduction of template Food Control Plans.
In this version I have provided enough pages to cover a whole years worth of records.
2020 Pre-Dated Diary
Again the original ‘classic’ Diary but this has populated dates for the full year 2020.
This saves time having to fill these in yourselves plus helps you keep better on track.
2020 Simplified Diary
For those smaller food businesses that don’t need the MPI diary I have created this simpler option which does the job just as well.
It will easily help you keep track of any problems to show your verifier.
This chart enables quick review of how you fridge is performing as it uses a chart rather than a list of actual temperatures.
This chart is similar to the cold hold meets the requirement of checking hot hold temperatures every 2 hours.
Hot and Cold Hold
For food businesses that have both hot and cold checks to perform this is a good option for record keeping and verification.
I have annotated the template FCP to help users find the topics which need information added, those which the verifier always checks and those that need records.
IMPORTANT – the template FCP is a legal document so do not use this one as your FCP – download the MPI one.
This index provides a super easy cross reference for other language options.
It also has links to MPI record options and some training
A simple cross-reference table showing what topics from the FCP link to the respective NP topic
Useful anyone on a National Programme needs more information as to ‘what do I need to do?’.
NP 3 Index
This index provides a super easy cross-reference to other language options.
Note that the guidelines are just that. Unlike the template FCP they are not a legal document but they are really helpful way to ensure compliance.
NP 2 Index
Same as I have done for NP 3 but this time NP 2
NP 1 Index
Same as I have done for NP 3 but this time NP 1
Keeping accurate records is a requirement of the Food Act 2014 and Food Regulations 2015.
Having good records such as the Diary is an important part of a safe food business. It helps to show how you correct things that go wrong and could affect the safety or suitability of food.
2.4, 2,5 & 3.2
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
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.
Designing and using a cleaning schedule is important o ensure that places, facilities, equipment and utensils are cleaned on a regular basis.
This guideline provides exclusion periods for various kinds of diseases that are likely to be transmitted on or in food by infected staff.
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.
Information and requirements to ensure food sold from vending machines is safe.
5.9 & 10.23
Ice Making & Machines
These two topics cover ice making and selling and also that ice machines are clean and sanitised.
5.19 & 5.20
This guideline provides essential points for reopening a food business following a power outage or other emergencies.
Included is the checklist you will need to complete before reopening.
Food that is donated needs to be safe for human consumption.
Particular care needs to be taken when donating foods that need temperature control and/or have a “use-by” date.
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 checks
to confirm that it is correct.
Slicing & Packing
Specifically this focuses on ready to eat (RTE) foods.
These are some of the highest risk foods as they are not subject to any further process (such as cooking) that may kill harmful bugs.
This requirement highlights the safe and hygienic storage, handling, display,
repackaging or customer-packaging of bulk foods.
10.12 & 11.2
Catering off-site poses additional challenges and risks for food businesses.
Often large groups are catered for thus increasing the impact of any problems with food safety and/or food suitability.
Included in 11.2 is a handy check-list.
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.