Resources

These resources give practical advice and information on grading, training and safe food practices.

Food being cooked on BBQ.

Food control plans

New Zealand's food laws help food operators proactively manage food safety.

This risk-based approach allows businesses to use plans developed by the Ministry for Primary industries (MPI) to assist businesses to understand the risks in their businesses. Plans include Food Control Plan (FCP) and National Programmes. Find out more about Food Control Plans and National Programmes.

Food control plan templates

The following templates are available to download from the Ministry of Primary Industries (MPI) website:

Simply safe and suitable food control plan template (1MB PDF)
Record blanks for food service and retail (2.5MB PDF)
Food control plan – Diary (1.1MB PDF)
Food control plan – Basics pack (3.4MB PDF)
Food control plan – Retail basics (769KB PDF)
Food control plan – Serve safe (2.4MB PDF)
Food control plan – Bakery safe (1.1MB PDF)
Food control plan – Fishmonger safe (1MB PDF)
Food control plan – Butchery safe (1.4MB PDF)
Food control plan – Delicatessen safe (1.3MB PDF)

National Programme Guidance 

National Programme 1: Guidance - Ministry of Primary Industries (1.2MB PDF)
National Programme 2: Guidance - Ministry of Primary Industries (1MB PDF)
National Programme 3: Guidance - Ministry of Primary Industries (1MB PDF)

Cleaning

You can treat mildew with a diluted bleach solution. Spray it on, allow it to dry and wipe off with clean water.

Repainting with an enamel-based paint and coating the ceiling with a sealer is also recommended.

Use these information sheets to help you improve and maintain your grading:

Pest control

An infestation can spread rapidly if left unchecked. Keep a record of how it was treated and the name of the pest control operator.

Rats and Mice (51KB PDF)

Grease traps

Regular cleaning and maintenance of your grease traps is essential. The Council's Environmental Health Officers will visit you to make sure you are operating your grease trap properly.

Grease Traps Brochure (125KB PDF)

There are two types of grease traps. One type is the passive grease trap which is usually outside your premises. It works by cooling down the waste water, causing the fats and oils to float to the surface.

Grease Trap Fact Sheet (94KB PDF)

The other type is a mechanical grease separator which is usually kept under a bench in the kitchen. It uses a heater and a skimming wheel and works by skimming liquid fat from the surface of the waste water.

Grease Separator Fact Sheet (244KB PDF)