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Simply Safe & Suitable
Simply Safe & Suitable
template food control plan followed by NZ hospitality industry
By Minesh
1 author
34 articles
Simply Safe and Suitable
Simply Safe & Suitable Resource Centre
Setup
Water Supply: Roof water and Surface or groundwater
Business details
Business Layout
Checking the plan is working well
Training and Competency
Managing risks near your business
Water Supply: Registered supplier
Setup
Checking for pests
Keeping food cold
Protecting food from contamination by staff
Wash Hands
Preparing
Sourcing, receiving and storing food
Preparing food safely
Separating food
Making + Cooking
Cooking food
Cooking poultry, minced meat and chicken liver
Proving the method you use to kill bugs works every time
Reheating food
Cooling freshly cooked food
Defrosting food
Using water activity, acid or hot-smoking to control bugs
Serving + Selling
Selling your food to other businesses
Packaging and labelling your food
Knowing what’s in your food
Displaying food and customers serving themselves
Transporting your food
Keeping food hot
Closing
Maintaining equipment and facilities
Cleaning up
Troubleshooting
Recalling your food
Tracing your food
Dealing with customer complaints
When something goes wrong
