Food Control Plan Checklist - Tararua District Council

Serve SafeStorage1 Goal 2 Why?To store all food, equipment, utensils and packaging materialssafely and appropriately.• Equipment, utensils and packaging material can becomecontaminated if not correctly stored.• Stock that is not sold before its ‘Use By’ date can result incustomers becoming ill.3 How this is doneSee also Chilled/frozen food storage.All food and food-related material (eg, packaging, tableware,utensils etc) is stored to protect it from contamination.Toilet areas, wash rooms and changing areas are not used tostore food or food-related material.4 What if there is a problem?If food is stored past its ‘Use By’ date, identify why, and reviewstaff training as needed. Throw food out that has passed its‘Use By’ date.Discard food that has signs of pest infestation (eg, droppings,eggs, webs etc). Review your pest control procedure and takeappropriate action to control pests.If chilled, readily perishable food is too warm (ie, above 4ºC)see Chilled/frozen food storage).Dry goods• Products are stored off the floor (this helps with cleaningand prevents them picking up dirt which could betransferred to work surfaces).• Products with damaged packaging are thrown away (eg,cans that are damaged, bulging or corroded).• Food is clearly labelled.• Food is stored in pest proof containers.• Storage areas are kept clean and free of pests (see Cleaningand sanitising, and Pest and animal control).Stock rotation• First in first out policy: Old stock is shifted to the front andnew stock is put at the back.• Throw out product that has passed its ‘Use By’ date.Utensils and equipment• Tableware, packaging, utensils, equipment etc are stored sothey remain clean and protected from contamination.• Tableware that is chipped, broken or cracked awaitingdisposal is stored so that it is clearly identified as ‘Notfor use’.5Write it downWrite down in the Diary what action youhave taken if food or equipment etc has notbeen stored correctly.Keep a record in the Diary of anymaintenance of fridges/freezers etc thathas been undertaken.Food Control Plan Version 3.0 2011S3