Food Control Plans
A Food Control Plan (FCP) sets out what steps a business making or selling higher-risk foods needs to take to make safe food.
The highest risk businesses must have their own ‘individual tailored’ FCP.
Medium to high risk businesses can take advantage of a template FCP that is ‘done for you’.
Exempted
Activities
Community events like sausage sizzles, and cake stalls, are popular fundraisers.
Find what you need to do if you’re making and selling food for fundraising, and what other types of food activities are exempt from registration.
Template FCP's
MPI have done an awesome job in producing the Simply Safe and Suitable template FCP.
It is done in simple English and explains things really well. There are 8 other language versions that you can use too.
Simply Safe and Suitable
This will link you directly to the English version of this template.
Non-English Versions
MPI have listed all the over available languages of the Simply Safe and Suitable template FCP for convenience.
Toolkit
Food Safety Culture
No, not the kind of culture that grows on cheese or causes food poisoning!
MPI are interested in the attitude food businesses have about food safety and suitability.
The news is mostly positive but we can do better – Have a read!
Raw Milk
I am not a fan of raw milk based on my 50 years experience as an Environmental Health Officer.
Here is some MPI info that says you need to heat raw milk to 70C for a minute before drinking it!!! – Sounds like pasteurization to me!