Bob's Resources

The following resources are all pdf format
You can download these and either print them yourself or email the file to your local print shop to do the job.
Click the icon to link.

All About the Food Act 2014

The Food Act and Regulations together with other legal provisions provide the basis for food safety laws in New Zealand.
But actual provision of food safety (and suitability) is all down to YOU!

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.

Cold and Hot Hold Record Charts

Inspired by hospital charts these will make critical temperature recording simple, fast and meaningful. They work well with my 'Simplified Diary'.
The charts produce a month to month graph presentation to cover the whole of the 2020 period.
There is also some really useful information on how to check temperatures and calibrate your thermometers.

Cold Hold

This chart enables quick review of how you fridge is performing as it uses a chart rather than a list of actual temperatures.

Hot Hold

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.

 

FCP Template and NP Guidelines Tools

I developed these tools for verifiers but they are great for anyone wanting to have an interactive option to quickly check on any particular topic.
They include cross references to several other languages plus links to MPI record options.
Best thing is to download and have a 'play'.

FCP Contents

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.

FCP Index

This index provides a super easy cross reference for other language options.

It also has links to MPI record options and some training

NP-FCP X-Ref

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

Original 2017 Food Control Plan Template Extracts

I know that a lot of food businesses need 'a bit more' information to help with certain processes and whilst the Simply Safe and Suitable Template is excellent it does lack some of the content provided in the original version.
Here are some of the most requested extracts.
If you need any other extracts added let me know otherwise go to MPI Resources page for the complete set of chapters.

2.3
Records

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
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.

3.7
Cleaning Schedule

Designing and using a cleaning schedule is important o ensure that places, facilities, equipment and utensils are cleaned on a regular basis.

4.2
Sickness

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.

5.8
Vending Machines

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
Emergency Recovery

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.

5.21
Donated Food

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.

5.22
Importing Food

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.

8.7
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.

8.9
Bulk Foods

This requirement highlights the safe and hygienic storage, handling, display,
repackaging or customer-packaging of bulk foods.

10.12 & 11.2
Off-Site Catering

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.