Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more ➡
Download
Standard view
Full view
of .
Add note
Save to My Library
Sync to mobile
Look up keyword
Like this
2Activity
×
0 of .
Results for:
No results containing your search query
P. 1
Food Control Plan Version 3

Food Control Plan Version 3

Ratings: (0)|Views: 300|Likes:
Published by csbwood
Support Services for Foodservice Businesses
Support Services for Foodservice Businesses

More info:

categoriesTopics, Art & Design
Published by: csbwood on Jun 25, 2012
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See More
See less

10/24/2012

pdf

text

original

 
Te Pou Oranga Kai o Aotearoa
Food Control Plan
Food Service and Catering
Version 3.0
 
DISCLAIMER
Every effort has been made to ensure the information in this guideis accurate. NZFSA does not accept any responsibility or liabilitywhatsoever for any error of fact, omission, interpretation oropinion that may be present, however it may have occurred.ISBN 978-0-478-32267-5 (Print)ISBN 978-0-478-32268-2 (Online)
www.foodsafety.govt.nz
New Zealand Food Safety Authority
86 Jervois Quay, PO Box 2835, WellingtonNEW ZEALAND
Telephone
04 894 2500
Facsimile
04 894 2501
Version 3.0 2011
Food Control Plan Diary
 
Contents
VersionRefIntroduction
ContentsVersion
I1
Getting startedVersion
I2
Amendment recordVersion
I2a
How to use the planVersion
I3
How to use the DiaryVersion
I4
Getting started checklistVersion
I5Section 1: Management
Management detailsVersion
M1
Documentation and record keepingVersion
M2
Design and use of food premisesVersion
M3
Training and supervisionVersion
M4Section 2: The Basics
Readily perishable foodVersion
B1
Water supplyVersion
B2a
Roof water supply
(available online if applicable)
Version
B2b
Surface water or ground water supply
(available online if applicable)
Version
B2c
Health and sickness Version
B3
Hand hygieneVersion
B4
Personal hygiene Version
B5
Cleaning and sanitisingVersion
B6
Designing a cleaning scheduleVersion
B6a
Cleaning scheduleVersion
B6b
Food allergensVersion
B7
Tableware and packagingVersion
B8
Food labellingVersion
B9
Food compositionVersion
B10
Waste managementVersion
B11
Pest and animal controlVersion
B12
MaintenanceVersion
B13
Designing a maintenance scheduleVersion
B13a
Maintenance scheduleVersion
B13b
Customer complaints and recallsVersion
B14Section 3: Serve Safe
Checking temperaturesVersion
S1
Purchasing and receiving goods Version
S2
StorageVersion
S3
Chilled/frozen food storageVersion
S4
Defrosting frozen foodVersion
S5
PreparationVersion
S6
Cooking poultryVersion
S7
Poultry time/temperature settingsVersion
S8
Checking poultry is cooked Version
S9
CookingVersion
S10
Hot holding prepared food Version
S11
Cooling hot prepared foodVersion
S12
Reheating prepared food Version
S13
Display and self-service Version
S14
Displaying food for retail saleVersion
S15
Transporting foodVersion
S16
Off-site cateringVersion
S17Section 4: Records
TrainingVersion
R1
SicknessVersion
R2
Exclusion of infected persons (Guidance)Version
R3
Cooking poultry temperatureVersion
R4
2hr hot-held foodVersion
R5
Transporting readily perishable foodVersion
R6
Off-site catering pre-event checklistVersion
R7
Note: Cross out any pages that don’t apply
Food Control Plan
Version 3.0 2011

You're Reading a Free Preview

Download
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->