Food Safety Works (2012) Ltd develops HACCP based Food Control Plans for New Zealand Food Manufacturers and Distributors.
A Food Control Plan is a written plan for a food business with the aim of managing food safety at all stages involved in producing food. It is based on hazard analysis (identifying food hazards in order to eliminate or reduce them to acceptable levels). A Custom Food Control Plan is suitable for foods in a higher risk category. A Food Control Plan written to meet a National Programme (Levels 1,2,3) are for foods usually in a lower risk category and registered through your local Council or MPI (in cases where the business is a Multi-site).
Hazard analysis and the essential type of controls used for product safety is commonly known as HACCP (Hazard Analysis Critical Control Point). Good Operating Procedures already in place around food hygiene practices, design of your premises, your approved suppliers, and pest control make up some of the prerequisites you need for a successful HACCP based Food Control Plan.
HACCP is based on the internationally accepted seven principles as promoted by the Codex Alimentarius Commission, and adopted into New Zealand Legislation. To write the full Food Control Plan other steps are included; firstly the scope of the HACCP plan, followed by full product and process descriptions, and flowcharts. In effect to ensure the food safety objectives for each business the FCP takes the form of a twelve step plan involving the seven HACCP principles.
Food Safety Works (2012) Ltd also writes FCPs to Industry standards including BRC, WQA and SQF and RMP's.
Custom FCPs and National Programmes 2 and 3 are usually required by supermarkets for all suppliers of food or beverages.