Food Safety Plan Example
Example document for Food Safety Plan. Use this as a reference when creating your own.
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Document: Food Safety Plan
Example Document
Last updated 7/30/2026
Food Safety Plan for Joe's Cafe
Business Details
- Business Name: Joe's Cafe Pty Ltd
- Business Address: 12 Smith Street, Richmond, VIC 3121
- Phone Number: 03 5555 1234
- Proprietor Name: Joe Bloggs
- Date Plan Created: 01/07/2023
- Last Review Date: 01/06/2024
1. Food Safety Management
1.1 Food Safety Supervisor
- Name: Sarah Smith
- FSS Certificate Number: 12345ABC
- Issuing Organisation: TAFE Safe Food Institute
1.2 Notification
We have notified the Yarra City Council of our food activity details.
2. Menu and Food Types
This plan covers the following menu items or food processes:
- Bacon and Eggs
- Chicken Caesar Salad
- Coffee and Milk beverages
- Tuna Sandwiches
3. Food Receipt
3.1 Hazard
Milk and meat delivered at incorrect temperature.
3.2 Control Measures
- Reject any chicken that smells bad.
- Reject milk if the temperature is above 5°C.
3.3 Monitoring
Temperature check of milk crate and 1 chicken breast upon delivery.
3.4 Records
Delivery Log
| Date | Supplier | Item Checked | Temperature | Condition | Receiver Initials |
|---|---|---|---|---|---|
| 01/07/2023 | Fresh Farms | 2L Milk | 3°C | OK | SS |
| 01/07/2023 | Meat Bros | Chicken Breast | 2°C | OK | SS |
4. Food Storage
4.1 Hazard
Raw chicken juices dripping on salad mix in the fridge.
4.2 Control Measures
- Store raw chicken on the bottom shelf.
- Keep salad mix in sealed container on top shelf.
- Fridge temperature set to 3°C to ensure it stays below 5°C.
4.3 Monitoring
Fridge temperature checked at 8:00 AM and 4:00 PM.
4.4 Records
Temperature Log
| Date | Fridge/Freezer ID | Time | Temperature | Corrective Action | Initials |
|---|---|---|---|---|---|
| 01/07/2023 | Fridge 1 | 08:00 | 3°C | N/A | SS |
| 01/07/2023 | Fridge 1 | 16:00 | 4°C | N/A | SS |
Notes
Key Decisions:
- Storage Separation: The example specifically separates raw chicken and salad mix. This addresses a major cross-contamination hazard. The plan explicitly states the storage location (bottom shelf vs top shelf) to make it clear for staff.
- Frequency of Monitoring: Fridge temperatures are checked twice daily. This is a practical schedule for a cafe operating from 7 AM to 5 PM. It ensures the temperature is checked immediately after opening and just before close.
- Record Keeping: The Delivery Log shows a simple check. Only one representative item (Milk, Chicken) is checked per delivery type. This saves time while maintaining compliance.
About this Example
Part of the Food Safety Plan document collection
Document Type
Food Safety Plan
A written document outlining how a business handles food to ensure it is safe for consumption. It identifies hazards and outlines control measures.