Food Control Plan Checklist - Tararua District Council

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RecordCooking poultry temperatureDate Time Food Type of check Temp SignedIndividualOne ofa batch 1st probe 2nd probe
Record2hr hot-held foodHot-held food is kept hot at 60ºC or above. Any food that has been held for two hours is checked with atemperature probe to check that it is still at, or above 60ºC (this temperature check is repeated every two hoursthat the food is hot-held).Date Time* Food items 2hr temp Time of check Comments / action Initials* Time the food commenced hot-holdingWhat if food is below 60ºC?If hot food has been held at a temperature below 60ºC but higher than 21ºC for more than two hours it must be thrown away.If hot food has been held at a temperature below 60ºC for two hours or less it can either be:• thoroughly reheated to 60ºC, or above, and served hot (above 60ºC), or• cooled to 4ºC within four hours and kept at this temperature until it’s eaten.Food Control Plan Version 3.0 2011R5
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Food Control PlanVersion 3.0Food Se
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ContentsVersion RefIntroductionCont
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IntroductionGetting startedThis off
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IntroductionHow to use the DiaryThe
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ManagementManagement detailsThe Foo
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ManagementDocumentation and record
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ManagementTraining and supervision1
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The BasicsWater supply1 Goal 2 Why?
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The BasicsHealth and sickness1 Goal
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The BasicsPersonal hygiene1 Goal 2
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The BasicsDesigning a cleaning sche
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The BasicsFood allergens1 Goal 2 Wh
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The BasicsFood labelling1 Goal 2 Wh
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The BasicsWaste management1 Goal 2
Page 51: The BasicsMaintenance1 Goal 2 Why?T
Page 55: The BasicsMaintenance schedule*Reco
Page 59: Serve SafeChecking temperatures1 Go
Page 63: Serve SafeStorage1 Goal 2 Why?To st
Page 67: Serve SafeDefrosting frozen food1 G
Page 71: Serve SafeCooking poultry1 Goal 2 W
Page 74 and 75: Serve Safe:Poultry time/temperature
Page 77: Serve SafeCooking1 Goal 2 Why?To en
Page 81: Serve SafeCooling hot prepared food
Page 85: Serve SafeDisplay and self-service1
Page 89: Serve SafeTransporting food1 Goal 2
Page 93: RecordDay-to-day manager’s traini
Page 97 and 98: RecordSicknessNameSymptoms (state i
Page 99 and 100: GuidanceExclusion of infected perso
Page 101: RecordCooking poultry temperatureDi
Page 106 and 107: RecordTransporting readily perishab
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Food Control Plan Checklist - Tararua District Council

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