Food Control Plan - Food Service and Catering PDF

Diary
Version 3.0
Food Service and Catering
Te Pou Oranga Kai o Aotearoa

www.nzfsa.govt.nz
New Zealand Food Safety Authority
86 Jervois Quay, PO Box 2835, Wellington
NEW ZEALAND
Telephone 04 894 2500

Facsimile 04 894 2501
DISCLAIMER
Every effort has been made to ensure the information in this guide
is accurate. NZFSA does not accept any responsibility or liability
whatsoever for any error of fact, omission, interpretation or
opinion that may be present, however it may have occurred.
ISBN 978-0-478-32267-5 (Print)
ISBN 978-0-478-32268-2 (Online)
Version 3.0 2010 Food Control Plan Diary

Using the Diary
Completing the Diary is a requirement of your Food Control Plan. It allows you to prove that you have been
following the safe procedures written in your Food Control Plan.
The Diary will be checked by your verifier to see if the procedures in the Food Control Plan have been followed.
For copies of the Diary and record sheets, either photocopy the masters provided in the Food Control Plan
or download them from the New Zealand Food Safety Authority’s website: www.nzfsa.govt.nz.
Responsibility
The day-to-day manager or delegated person must sign the Diary. When you sign, you are confirming that you and your staff have:
• followed the procedures
• performed the daily opening and closing checks
• performed the temperature checks
• made food safely.
Four week review

Review sheets are included in the dairy at four weekly intervals.
At the end of every four week period the day-to-day manager will review the Diary entries for the past four weeks to identify any
reoccurring problems that need fixing.
The four weekly review is also an important check to make sure the Food Control Plan is up to date. It is used to identify any
changes that might have occurred (eg, new staff, equipment etc) and to make sure the appropriate action has been taken.
Cold holding equipment

List below all the equipment used for cold holding readily perishable food (eg, walk-in chillers, fridges, display cabinets).
Frozen food temperatures do not need to be recorded unless you choose to include these.
If possible, label the equipment with the unit number that you have assigned to it. This will make it easier when recording the
temperature checks in the diary.
Chillers and cold-holding units
eg, fridges, walk-in chillers, cold display cabinets etc.
Unit 1: Unit 9:
Unit 2: Unit 10:
Unit 3: Unit 11:
Unit 4: Unit 12:
Unit 5: Unit 13:
Unit 6: Unit 14:
Unit 7: Unit 15:
Unit 8:
Food Control Plan Diary Version 3.0 2010 1

Diary checks
The following checks are part of the Food Control Plan requirements and must be made each day.
Daily checks
Opening checks
The following checks will be done at the beginning of each working day:
• Staff are fit for work, clean and presentable.
• Food preparation areas are clean (surfaces, equipment, utensils, floor etc).
• Plenty of hand washing and cleaning materials (soap, paper towels, cloths etc) are available.
•
•
•
Closing checks
The following checks will be done at the end of each working day:
• Readily perishable self-service cold and hot-held food on display has been thrown away.
• Food past its ‘Use by’ date has been thrown away.
• Cleaning has been completed (see Cleaning schedule).
• Waste has been removed and fresh bags have been put in place.
•
•
•
Temperature checks
The following checks will be done each working day:
• Write down the temperature of chillers / cold cabinets storing or displaying readily perishable food.
• Write down the temperature of food held in bains-maire / hot cabinets and other equipment used to keep food hot.
Other checks
There are a number of other checks that must be made during the week. These are indicated in the ‘week one’, ‘week two’,
‘week three’ and ‘week four’ boxes in the diary.
Examples include:
• Hot food temperatures (once a week).
• Signs of pest activity (once a week).
• Maintenance tasks.
Any problems or changes

If anything goes wrong it must be written in the diary along with details on what was done to correct the problem. This is proof
that you understand food safety and know what to do when things go wrong.
There is a section What if it there is a problem in each safe practice procedure that includes information on what to do when things
go wrong and how to stop it happening again.
2 Version 3.0 2010 Food Control Plan Diary

Record:
Approved suppliers
. Food can only be purchased from our approved suppliers (see Purchasing and receiving goods).
Food suppliers must be registered food businesses.
Approved supplier Approved supplier
Business name: Business name:
Contact person: Contact person:
Phone: Phone:
Fax: Fax:
Address: Address:
Lead time for placing an order (eg, Mon for Wed) Lead time for placing an order (eg, Mon for Wed)
Delivery day(s): Delivery day(s):

Mon Tue Wed Thu Fri Sat Sun Mon Tue Wed Thu Fri Sat Sun
Goods supplied Goods supplied
Comments Comments

Record:
Approved suppliers
Phone: Phone:
Fax: Fax:
Address: Address:

Comments Comments

Record:
Approved suppliers
Phone: Phone:
Fax: Fax:
Address: Address:

Comments Comments

Record:
Approved suppliers
Phone: Phone:
Fax: Fax:
Address: Address:

Comments Comments

Record:
Thermometer calibration
Checking the thermometer
Thermometers must be checked every 12 weeks to make sure that they are providing accurate temperature readings, or whenever
there is reason to think the thermometer is not working correctly.
How to do this
Ice point check
This check is to be done if the thermometer is used for checking cold foods and equipment used for such foods.
1. Scrape off some ice from inside your freezer into a glass (1/2 filled).
2. Add a small amount of water (until it is visible at the bottom of the glass).
3. Insert the thermometer into the mixture, leave until the temperature display is steady.
4. Do not let the let the thermometer touch the sides or bottom of the glass.
The readings in iced water should be between -1ºC to +1ºC; if outside this range the unit should be replaced or
returned to the supplier to be recalibrated.
5. Record the result in the table below. If the result is outside this range, write down the action taken in the table.
Boiling point check

This check only needs to be done if the thermometer is used for checking hot foods.
1. Boil unsalted water in a pot.
2. Once boiling, insert thermometer and leave it until the temperature display is steady.
3. Do not let the thermometer touch the sides, or bottom of the pot.
The readings in boiling water should be between 99ºC and 101ºC; if outside this range the unit should be replaced or
4. Record the result in the table below. If the result is outside the stated range write down what the action taken in the table.
Thermometer calibration record
Reading Reading
Date of in iced in boiled
calibration Thermometer water water Checked by Action taken
ºC ºC
ºC ºC
ºC ºC

Week one:
Week commencing DD / MM / YY
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?)
Are there
Wednesday (Any problem or changes - what were they and what did you do?)
plenty
of hand
washing
materials
Thursday (Any problem or changes - what were they and what did you do?) at the hand
washbasins?
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 cleaning tasks completed Signs of pest activity: No Yes
Weekly maintenance tasks completed (If yes, write down what you did)
The procedures in our Food Control Plan were followed and effectively supervised this week.
Name: Signed:

Daily chilled food checks
• Each day write down the food temperature (see Checking temperatures procedure) within each unit used to hold chilled food.
Mon Tue Wed Thu Fri Sat Sun
Unit
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

Cooking/reheating poultry
• Select one poultry item that is cooked using a standard time/temperature and check it to confirm it reaches 75ºC (this is only
necessary if you cook using standard time/temperature settings).
• Select one poultry item that is reheated and check that it reaches 75ºC.
• If you cook/reheat more than one item that contains poultry select a different item each week.
Cooking (Standard time/temp) Action taken if temperature not

Day Food item Method (How was the poultry item cooked?) Final core temp* reached
Standard cooking procedure
Poultry item:
Time started 1st probe* 2nd probe

Select the time/temperature setting used Date cooking time temp time temp
Cooked to 75ºC
Cooked at ºC for seconds/minutes
Reheating* Action taken if temperature not

Day Food item Method (How was the poultry item reheated?) Final core temp* reached
* 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 poultry (only required if food has been cooked or heated and then cooled)
• Select one item that contains poultry and check that it cools within the time frame required in the Food Control Plan.
• If you cook and cool more than one item that contains poultry select a different item each week.
Cooling
Method (How was Time started Temp at Temp after Action taken if temperature not
Day Food item the food cooled?) cooling 2hr* total 6hr* reached
* Poultry must be cooled from 60ºC to 21ºC in two hours and from 21ºC to 4ºC in four hours. See Cooling hot prepared food.

Week two:
Have you
checked
that date-
Wednesday (Any problem or changes - what were they and what did you do?) labelled
food is not
out of date?
Remember the
Thursday (Any problem or changes - what were they and what did you do?)
‘first in first
out’ principle.
Once a week checks

Weekly and fortnightly cleaning tasks completed Signs of pest activity: No Yes
Weekly and fortnightly maintenance tasks completed (If yes, write down what you did)
Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are there
enough
cleaning
Thursday (Any problem or changes - what were they and what did you do?) products in
stock?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Have used
cloths been
disposed
of or
thoroughly
washed and
sanitised
Thursday (Any problem or changes - what were they and what did you do?) before
reuse?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Notes:

Week four:
Four week review
Every four weeks the procedures used will be reviewed by the day-to-day manager to check that they are up to
date, and still being followed correctly.
What’s gone wrong?

Review the Diary entries and other records for the last four weeks. If the same thing went wrong three times or more make a note
of it here, find out why and do something about it.
Did the same thing go wrong three or more times? Yes No

Were there any customer complaints? Yes No
Details:
What action has been taken?
New workers?
Are there any new food handlers (including front of house)? Yes No
If so, have they been trained and records completed? See Training and supervision. Yes No
If training has not been received what action has been taken?
Have there been any changes?

Are you now preparing or selling any new types of food? Yes No
Do you have any new suppliers? Yes No
Are you using any new /different equipment? Yes No
Have there been any other significant changes? Yes No
Has the Food Control Plan been updated as required? Yes No

See Documentation and record keeping.
If you answered yes to any of the above write down the changes made:
Do any of these changes require council approval? Yes No
If council approval has not been obtained write down what you did to get approval:
Signed: Dated:

Week one:
Are staff
fit for work
Thursday (Any problem or changes - what were they and what did you do?) and dressed
to cook?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Are raw and
ready-to-eat
foods being
stored
correctly?
Remember:
• Store raw and
Wednesday (Any problem or changes - what were they and what did you do?) ready-to-eat foods
separately.
• If in the same fridge,
store raw meat and
poultry below ready-
to-eat foods.
• Cover cooked and
other read-to-eat
foods.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are
cleaning
tasks being
Thursday (Any problem or changes - what were they and what did you do?) completed
properly?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Are
cleaning
products
and
equipment
Thursday (Any problem or changes - what were they and what did you do?) stored
safely?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Notes:

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are there
plenty
of hand
washing
materials
washbasins?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Have you
checked
that date-
food is not
out of date?
Remember the
‘first in first
out’ principle.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are there
enough
cleaning
stock?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Have used
cloths been
disposed
of or
thoroughly
washed and
sanitised
reuse?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

How to do this
Ice point check
5. Record the result in the table below. If the result is outside this range write down the action taken in the table.
Boiling point check

Thermometer Calibration Record
Reading Reading
ºC ºC
ºC ºC
ºC ºC

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are staff
fit for work
to cook?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Are raw and
ready-to-eat
foods being
stored
correctly?
Remember:
• Store raw and
separately.
store raw meat and
to-eat foods.
other read-to-eat
foods.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are
cleaning
tasks being
properly?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Are
cleaning
products
and
equipment
safely?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Notes:

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are there
plenty
of hand
washing
materials
washbasins?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Have you
checked
that date-
food is not
out of date?
Remember the
‘first in first
out’ principle.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are there
enough
cleaning
stock?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Have used
cloths been
disposed
of or
thoroughly
washed and
sanitised
reuse?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Notes:

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are staff
fit for work
to cook?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Are raw and
ready-to-eat
foods being
stored
correctly?
Remember:
• Store raw and
separately.
store raw meat and
to-eat foods.
other read-to-eat
foods.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are
cleaning
tasks being
properly?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Are
cleaning
products
and
equipment
safely?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

How to do this
Ice point check
Boiling point check

Reading Reading
ºC ºC
ºC ºC
ºC ºC

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are there
plenty
of hand
washing
materials
washbasins?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Have you
checked
that date-
food is not
out of date?
Remember the
‘first in first
out’ principle.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are there
enough
cleaning
stock?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Have used
cloths been
disposed
of or
thoroughly
washed and
sanitised
reuse?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Notes:

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are staff
fit for work
to cook?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Are raw and
ready-to-eat
foods being
stored
correctly?
Remember:
• Store raw and
separately.
store raw meat and
to-eat foods.
other read-to-eat
foods.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are
cleaning
tasks being
properly?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Are
cleaning
products
and
equipment
safely?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Notes:

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are there
plenty
of hand
washing
materials
washbasins?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Have you
checked
that date-
food is not
out of date?
Remember the
‘first in first
out’ principle.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are there
enough
cleaning
stock?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Have used
cloths been
disposed
of or
thoroughly
washed and
sanitised
reuse?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

How to do this
Ice point check
Boiling point check

Reading Reading
ºC ºC
ºC ºC
ºC ºC

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are staff
fit for work
to cook?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Are raw and
ready-to-eat
foods being
stored
correctly?
Remember:
• Store raw and
separately.
store raw meat and
to-eat foods.
other read-to-eat
foods.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are
cleaning
tasks being
properly?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Are
cleaning
products
and
equipment
safely?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Notes:

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are there
plenty
of hand
washing
materials
washbasins?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Have you
checked
that date-
food is not
out of date?
Remember the
‘first in first
out’ principle.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are there
enough
cleaning
stock?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Have used
cloths been
disposed
of or
thoroughly
washed and
sanitised
reuse?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Notes:

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are staff
fit for work
to cook?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Are raw and
ready-to-eat
foods being
stored
correctly?
Remember:
• Store raw and
separately.
store raw meat and
to-eat foods.
other read-to-eat
foods.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are
cleaning
tasks being
properly?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Are
cleaning
products
and
equipment
safely?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

How to do this
Ice point check
Boiling point check

Reading Reading
ºC ºC
ºC ºC
ºC ºC

Week four:
Four week review


Details:
New workers?


Signed: Dated:

Week one:
Are staff
fit for work
to cook?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week two:
Are raw and
ready-to-eat
foods being
stored
correctly?
Remember:
• Store raw and
separately.
store raw meat and
to-eat foods.
other read-to-eat
foods.
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week three:
Are
cleaning
tasks being
properly?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Week four:
Are
cleaning
products
and
equipment
safely?
Once a week checks

Name: Signed:

Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15


Poultry item:

Cooked to 75ºC

Cooling

Notes:

Week four:
Four week review


Details:
New workers?


Signed: Dated:

www.nzfsa.govt.nz
New Zealand Food Safety Authority
86 Jervois Quay, PO Box 2835, Wellington, NEW ZEALAND
Telephone 04 894 2500, Facsimile 04 894 2501
FOOD SAFETY CONCERNS

0800 NZFSA1 (0800 693 721)

Food Control Plan - Food Service and Catering PDF

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Diary

Food Service and Catering

Te Pou Oranga Kai o Aotearoa

Telephone 04 894 2500

Version 3.0 2010 Food Control Plan Diary

Four week review

Cold holding equipment

Unit 2: Unit 10:

Unit 3: Unit 11:

Unit 4: Unit 12:

Unit 5: Unit 13:

Unit 6: Unit 14:

Unit 7: Unit 15:

Food Control Plan Diary Version 3.0 2010 1

Any problems or changes

2 Version 3.0 2010 Food Control Plan Diary

Approved supplier Approved supplier

Business name: Business name:

Contact person: Contact person:

Delivery day(s): Delivery day(s):

Goods supplied Goods supplied

Food Control Plan Diary Version 3.0 2010 3

Business name: Business name:

Contact person: Contact person:

Delivery day(s): Delivery day(s):

Goods supplied Goods supplied

4 Version 3.0 2010 Food Control Plan Diary

Business name: Business name:

Contact person: Contact person:

Delivery day(s): Delivery day(s):

Goods supplied Goods supplied

Food Control Plan Diary Version 3.0 2010 5

Business name: Business name:

Contact person: Contact person:

Delivery day(s): Delivery day(s):

Goods supplied Goods supplied

6 Version 3.0 2010 Food Control Plan Diary

Boiling point check

Thermometer calibration record

Food Control Plan Diary Version 3.0 2010 7

Once a week checks

8 Version 3.0 2010 Food Control Plan Diary

Once a week poultry temperature checks

Cooking (Standard time/temp) Action taken if temperature not

Standard cooking procedure

Time started 1st probe* 2nd probe

Reheating* Action taken if temperature not

Food Control Plan Diary Version 3.0 2010 9

Once a week checks

10 Version 3.0 2010 Food Control Plan Diary

Once a week poultry temperature checks

Cooking (Standard time/temp) Action taken if temperature not

Standard cooking procedure

Time started 1st probe* 2nd probe

Reheating* Action taken if temperature not

Food Control Plan Diary Version 3.0 2010 11

Once a week checks

12 Version 3.0 2010 Food Control Plan Diary

Once a week poultry temperature checks

Cooking (Standard time/temp) Action taken if temperature not

Standard cooking procedure

Time started 1st probe* 2nd probe

Reheating* Action taken if temperature not