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Version 2 of the food service and catering Food Control Plan

Version 2 of the food service and catering Food Control Plan was released in June 2009 and includes new:

• advice for businesses using town water and refers operators of businesses using private water supplies to the website to download information on ‘Surface water or groundwater supply’ or Water - roof water

• recommendations on cooking chicken safely. The changes are a result of new research that shows pathogens of concern are killed at 75^OC or by using a time/temperature combination (eg, holding poultry at 65^OC for 10 minutes)

• information on food labelling, food composition and displaying food for retail sale. This increases the number of businesses covered by the Plan to include those with some food for retail sale (food that is taken away from the shop to be eaten).

Download the version 2 Plan

Food Control Plan version 2 – one file [PDF: 6.9MB, 96 pages]

Download the Food Control Plan in sections:

Introduction [PDF: 1.8MB, 12 pages]

Section 1: Management [PDF: 2.2MB, 13 pages]

Section 2: The Basics [PDF: 2.1MB, 28 pages]

Section 3: Serve Safe [PDF: 2.5MB, 34 pages]

Section 4: Records [PDF: 0.2MB, 14 pages]

Files with background colour removed:

Introduction [PDF: 1.8MB, 8 pages]

Section 1: Management no background colour [PDF: 0.3MB, 5 pages]

Section 2: The Basics no background colour [PDF: 2.1MB, 15 pages]

Section 3: Serve Safe no background colour [PDF: 2.3MB, 18 pages]

Section 4: Records no background colour [PDF: 0.2MB, 11 pages]

The Diary

Diary for food service and catering businesses [PDF: 2.7MB, 145 pages]

Converting a version 1 Plan to version 2

An update pack [PDF: 1.1MB, 12 pages] includes all pages in one download to convert a version 1 Plan to version 2 and update instructions provide step-by-step guidance.

Each new page can also be downloaded individually:

Contents page [PDF: 0.7MB, 1 page]

Cooking Poultry [PDF: 0.3MB, 1 page]

Checking poultry is cooked [PDF: 0.2MB, 1 page]

Poultry time/temperature settings [PDF: 0.8MB, 2 pages]

Cooking poultry temperature records [PDF: 0.7MB, 2 pages]

Water supply [PDF: 0.2MB, 2 pages]

Food labelling [PDF: 0.2MB, 1 page]

Food composition [PDF: 0.3MB, 1 page]

Displaying food for retail sale [PDF: 0.2MB, 1 page]