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Food Focus August 2007

FCPs to be dished up to industry

A major trial of a prototype off-the-peg Food Control Plan for the food service sector is underway, involving about 80 restaurants, cafés and bars

The key risk management tool in the new food regime approved by Government will be a Food Control Plan (FCP). Basically this is a document showing what your business does to make food that is safe to eat. For many businesses this will mean filling in an off-the-peg, FCP template developed by NZFSA.

A trial is underway to assess the suitability of an off-the-peg FCP (OTP-FCP) that has been developed by NZFSA, with input from the Hospitality Association of New Zealand (HANZ) and the Restaurant Association of New Zealand (RANZ). The trial OTP-FCP was based on several overseas models already in operation.

Assessing the trial

About 80 businesses around the country are implementing and running the trial OTP-FCP for three months. Pre- and post-trial assessments conducted by public health units will then determine its suitability and impact on the practices of participating food workers.

Environmental Health Officers (EHOs) from 14 territorial authorities (TAs) have the task of introducing the OTP-FCP to the business operators and making themselves available to answer queries.

The EHOs will keep a diary of their interactions with the participating operators to help track the issues raised and time spent helping operators get to grips with their OTP-FCP. This vital information will be used to help evaluate the FCP and gain a better understanding of the level of support businesses need to understand and implement the template.

Mike Orchard, NZFSA Programme Manager (Food Service), says the trial is a critical part of the development of the OTP-FCP. “It provides an opportunity to ‘road-test’ the prototype and assess its suitability for businesses.”

The findings of the trial will provide information for NZFSA to further refine the food service FCP, which will be among the first to be implemented when the new Food Bill is in place (the transition period will start in 2008).

The FCP recipe

When developing the OTP-FCP, NZFSA recognised the importance of presenting information in an easily accessible format, with a clear simple layout, written in plain English (other languages will follow) and enhanced by photos.

To encourage operators to use it, the template has to be easy to use and understand, but it also needs to fulfil an educative role.

A folder has been designed with separate sections on: Management (registration details, document control, etc); the Basics (supporting systems); Cook Safe (processing procedures); and Records (training, suppliers, thermometer calibration, etc).

Within each section, there are sheets that deal with typical situations. Each sheet has a goal, followed by explanations of why it is needed, how it should be done, what the operator needs to record and where, and what to do if something goes wrong.

For example, take a sample page on the Basics of Health & Sickness. The goal is clearly explained – to prevent anyone who is carrying a communicable disease from contaminating food. The sheet explains why this is important – food can become contaminated, harmful microbes can be transmitted. Safe food handling procedures are given – exclude workers who are unwell.

It then explains where to record the process – the staff sickness record in the folder.

Finally, there are actions to follow if it all goes wrong – such as keep a vomit kit handy!

Separate diaries will be used to record daily, weekly or monthly activities. The diary is where operators record tasks such as opening/closing checks, pest control, cleaning, cold/hot holding temperatures, and cooking/ cooling/reheating temperatures.

Getting the message out

NZFSA will continue to communicate with its stakeholders, particularly TAs, to raise awareness of what will be required when these changes come in 2008.

Brochures and posters will be distributed highlighting the relevant information. Once the OTP-FCP has been finalised it will be available from TAs. Also keep an eye out for regular updates on NZFSA’s website www.nzfsa.govt.nz.

For further information about the trial, contact Mike Orchard, NZFSA Programme Manager (Food Service), email: mike.orchard@nzfsa.govt.nz.