Food Control Plan Checklist - Tararua District Council

The BasicsDesigning a Maintenance Schedule1 Goal 2 Why?To develop and implement a schedule of regular maintenance sothat the premises and equipment stay in good working condition.• Planned maintenance is scheduled when your manufactureror service person may have recommended it.• Unplanned maintenance occurs when equipment breaksand you need it fixed immediately to keep operating safely.(this should be recorded in your diary when it occurs)Equipment that doesn’t operate efficiently may affect foodsafety (eg, a fridge not keeping cold enough allowing harmfulmicrobes to grow or ovens not holding temperature correctlywhich affects your poultry time/ temperature settings,extraction ventilation not working correctly causing a fire riskto your premises.)3 How this is doneMake a list of all your equipment and areas in your premiseswhich could need scheduled maintenance. Some examples areovens, fridges, freezers, large mixers and smaller things likeknives. Fluorescent lighting tubes, external doors. You may needto walk through your premises to make sure you have includedall your and equipment.For each item of equipment write down the frequency thatit should be checked. (Your manufacture may give you someinstructions relating to this in the manual or when they install it)Write down who your service person is and their contact detailsfor each item of equipment or area of your premises.Write down a description of what work is to be undertakenKeep a record to confirm that your planned maintenance hasbeen carried out noting the date that it occurred.Review your maintenance schedule at least annually or whenyou purchase new equipment or no longer use a piece ofequipment.A template maintenance schedule can be found in yourOTPFCP; you can use this or create your own one. Let your staffknow where to find it in case something breaks down whenyou are not around.How often you plan maintenance may vary dependent onmanufacturer’s instructions as well as on how frequentlythe equipment is used, how old the equipment is and howimportant the equipment is to your operation.Keep this record up to date in case something breaks downwhen you are not on site although you may want staff to ringyou first prior to ringing a service person.Eg general service – remove any build up of material aroundfans, check electrical connectionsMonitoring the work completed on you equipment is goodmanagement practice and can indicate that it maybe timeto replace a piece of equipment that is becoming costly tomaintain.Reviewing your maintenance schedule periodically allows you toassess whether your current schedule is adequate, Some checksmaybe too frequent and others not frequent enough.Food Control Plan Version 3.0 2011 B13a