Food Control Plan Checklist - Tararua District Council

Serve SafeDisplaying food for retail sale1 Goal 2 Why?To display all retail food for customer self-selection safely andappropriately.• Displaying readily perishable foods too warm can allowharmful microbes to grow.• Food that is not sold before its ‘Use By’ date could result inconsumers becoming ill.• Food that is not displayed properly could become contaminated.3 How this is doneSee also the following procedures:• Purchasing and receiving goods• Storage• Hot holding prepared food• Display and self-service• Food labellingFood on display• Ready-to-eat food on display is either wrapped or otherwisecovered to protect it from contamination.• Readily perishable food is displayed under temperaturecontrol (See also Display and self-service).• Pre-packaged food is displayed in accordance with anymanufacturer/supplier’s storage instructions.• Bulk food that is repackaged for sale is labelled asappropriate.• Raw foods are stored so they can’t contaminate cooked orready-to-eat foods.• Food cans that are bulging, corroded or damaged arethrown away or returned to the supplier.• Food is thrown away if its packaging or wrapping has beendamaged to the extent that the food is exposed, or nolonger contained in the wrapping.Stock rotation• A ‘first in first out’ policy for displayed food is used. Oldstock is displayed so that it is used or sold first; new stock isplaced behind old stock.• Readily perishable food on display is checked daily to ensurethat it is within its ‘Use By’ date. Food dated that day iseither used or thrown away at the end of the trading day.• Food that has reached its ‘Best Before’ date is removed fromdisplay or sold clearly marked as past its ‘Best Before’ date.Tips for increasing the effectiveness of a chilled/frozen food display cabinet to keep food cold (andreducing running costs). (See also Design and use offood premises and Maintenance sections).• Use display cabinets that have doors, plastic curtains orother ways of containing cold air. Open display cabinetshave to work harder to keep food chilled.• Keep the shop cool so the display cabinet motors willnot have to work as hard to keep food cool.• Site open display cabinets away from strong draftsas they remove cold air from the unit, affect thetemperature of food and make the motor work harder.• Keep air vents clear of stock. This will help the unitoperate as intended by the manufacturer.• Display food within the load lines. This will help keepit at the intended temperature and prevent foodwastage.• Keep door seals free from ice build-up and defrostregularly. This will stop cold air leaking out and meanthe motor does not have to work as hard.• Regularly clean dust from heat exchange and motorsurfaces to help display cabinets run more effectively.4 What if there is a problem?If food is displayed past its ‘Use By’ date identify why andreview staff training and incoming goods as needed.If chilled food is above 4ºC or frozen food has thawed (ie, thefood is too warm) follow actions in the Breakdown/CorrectiveActions and Chilled/frozen food storage sections.If packaging has been damaged, identify why and review stafftraining, handling activities and incoming goods checks asneeded.5Write it downWrite down what action you have taken iffood has not been stored correctly.Food Control Plan Version 3.0 2011S15