Food Safety: How a Food Control Plan Can Help
Food safety is an essential part of running any food business, and as a chef or owner, it is important to understand how to manage and reduce food safety risks.
In New Zealand, the Ministry for Primary Industries (MPI) requires all food businesses to have a Food Control Plan (FCP) in place to ensure that food is handled and prepared safely. An FCP is a set of documented procedures and processes that a food business must follow to ensure that food is handled and prepared safely.
What is a Food Control Plan?
A Food Control Plan is a set of documented procedures and processes that food businesses must follow to ensure that food is safe to eat. An FCP outlines the steps that need to be taken to identify any potential hazards, manage, and reduce food safety risks. The goal of a food control plan is to reduce the risk of contamination, cross-contamination, or other risks that could be harmful to consumers. It covers all aspects of food handling, from receiving and storing ingredients to preparing and serving dishes. In New Zealand, Food Control Plans are based on HACCP principles.
What is HACCP?
HACCP stands for Hazard Analysis Critical Control Point. It is an internationally recognised standard (ISO 22000 FSMS 2011) for managing food safety risks.
Globally, hospitality establishments use HACCP as the basis of their food safety plans providing customers and verifiers assurance that a food safety plan is well managed. In New Zealand, the application of HACCP to your food control plan is mandatory under the Food Act 2014.
Why is a Food Control Plan important?
An FCP is important for several reasons. First and foremost, it helps ensure the safety of your customers. Foodborne illnesses can have serious consequences, including hospitalisation and even death. By following a Food Control Plan, you can reduce the risk of contamination and keep your customers safe.
In addition to protecting your customers, an FCP can also protect your business and brand reputation. If a customer becomes ill after eating at your venue, you could be held liable. Having an FCP in place can demonstrate that you took all reasonable steps to prevent contamination and may help you avoid legal issues and negative publicity.
Finally, an FCP can help you improve your business processes. By documenting your procedures and processes, you can identify areas for improvement and make changes to streamline your operations. This will save you time and money in the long run.
How can a Food Control Plan improve food safety?
An FCP is a comprehensive plan that covers all aspects of food handling. By following the plan, the risk of contamination is reduced and you can ensure that your customers are safe. Here are some ways an FCP can help you improve food safety:
Identify and manage hazards: An FCP requires you to identify potential hazards and put controls in place to manage them. For example, you might identify a hazard in the form of raw chicken, which can carry harmful bacteria. Your FCP will require you to store raw chicken below a certain temperature, cook it to a specific temperature, and prove your cooking method.
Document procedures: An FCP requires you to document your procedures and processes. This documentation provides a record of what you do and when you do it, making it easier to identify areas for improvement. For example, if you notice that food is spoiling quickly, you can review your procedures for storing and handling ingredients to see if changes need to be made.
Train staff: An FCP requires you to provide training to your staff on food safety procedures. This ensures that everyone who handles food in your establishment knows how to do so safely. Training will include topics such as personal hygiene, reporting sickness, and cleaning and sanitising.
Monitor and record: An FCP requires you to monitor your food handling processes and record the results. This helps you identify any issues before they become bigger problems. For example, if you monitor the temperature of your fridge and notice that it's not staying within the safe range, you can take action to fix the problem before any food becomes unsafe.
Review and update: An FCP requires you to review and update your plan regularly. This ensures that your plan remains relevant and effective. As your business changes, your plan may need to be updated to reflect new processes or procedures.
Implementing a Food Control Plan
When it comes to implementing your Food Control Plan, there are two main options for documentation: paper or digital.
While paper-based FCPs can be effective, they can also be time-consuming and prone to errors. With a digital FCP, you can easily update and modify your procedures and processes, making it easier to identify areas for improvement and make changes as needed.
Digital FCPs can also be more cost-effective and environmentally friendly, as they eliminate the need for paper and can be easily accessed on a computer or mobile device. Additionally, digital FCPs can provide real-time monitoring and alerts, making it easier to identify and address potential issues quickly.
Ultimately, the choice between paper and digital FCPs will depend on your business needs and preferences, but it's worth considering the benefits of going digital when implementing your FCP.
Find out more about Chomp’s Digital Food Safety Software