Food Safety Works develops HACCP based Food Control Plans for New Zealand Food Producers, Manufacturers, Retailers, Wholesalers, Distributors and Food Safety Programs for Australia.
A Food Control Plan (New Zealand) or Food Safety Program (Australia) is a written plan for a food business with the aim of managing food safety at all stages involved in producing safe and suitable food. It is based on hazard analysis (identifying food hazards in order to eliminate or reduce them to acceptable levels). To learn a little more about the New Zealand requirements, refer to the points below. For any Australian inquires please contact us for further detail.
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).
MPI (Ministry of Primary Industries) has launched "My Food Plan" (MFP). If you choose the MFP option, it does not require evaluation but has some rules included in a step-by-step process prior to registration.
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 (GOP) must include food hygiene practices, design of your premises, and to name a few Support Procedures we can help with, these include your approved suppliers, cleaning & sanitising, maintenance & repairs, pest control, allergen management, validation, product & environment testing, food recall, traceability, validation and verification. This is not an exhaustive list but it forms some of the prerequisites you need for a successful HACCP based Food Control Plan or "My Food 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.
If you use an expert we take a full brief and in no time create your Food Control Plan. We link all the elements of the plan together in a unique way and provide a far better comprehensive picture of food safety. We help you learn food safety so you can in turn make safer and more suitable food. We update plans as regulations change and your business grows and we are always a phone call away for any advice and help.