Food Safety Plan for [Business Name]

Business Details

• Business Name: [Business Name]
• Business Address: [Full Address]
• Phone Number: [Phone Number]
• Proprietor Name: [Proprietor Name]
• Date Plan Created: [Date]
• Last Review Date: [Date]

1. Food Safety Management

1.1 Food Safety Supervisor

• Name: [Name of FSS]
• FSS Certificate Number: [Certificate Number]
• Issuing Organisation: [RTO Name]

1.2 Notification

We have notified the [Name of Local Council/Authority] of our food activity details.

2. Menu and Food Types

This plan covers the following menu items or food processes:

• [Item 1]
• [Item 2]
• [Item 3]

3. Food Receipt

3.1 Hazard

Potentially hazardous food may be received at unsafe temperatures or may be damaged or spoiled.

3.2 Control Measures

• Check deliveries immediately upon arrival.
• Do not accept food if it smells bad, looks damaged or is past the use-by date.
• Check temperatures of potentially hazardous food deliveries. Accept only if below 5°C or frozen solid.

3.3 Monitoring

Record the temperature of at least one randomly selected potentially hazardous food item per delivery.

3.4 Records

Delivery Log

Date	Supplier	Item Checked	Temperature	Condition	Receiver Initials
[Date]	[Supplier]	[Item]	[Temp]	[OK/Reject]	[Initials]

4. Food Storage

4.1 Hazard

Bacterial growth due to temperature abuse or cross contamination from raw to ready-to-eat foods.

4.2 Control Measures

• Store raw foods below ready-to-eat foods in the fridge.
• Ensure fridges are at 5°C or below.
• Ensure freezers are at -15°C or below.
• Cover all food.
• Rotate stock using First In First Out (FIFO).

4.3 Monitoring

Check and record fridge and freezer temperatures daily.

4.4 Records

Temperature Log

Date	Fridge/Freezer ID	Time	Temperature	Corrective Action	Initials
[Date]	[ID]	[Time]	[Temp]	[Action]	[Initials]

5. Food Processing, Preparation and Cooking

5.1 Hazard

Inadequate cooking or thawing may lead to survival of pathogens. Cross contamination during preparation.

5.2 Control Measures

• Thaw food in the fridge or microwave, not on the bench.
• Use separate coloured cutting boards for raw and cooked foods.
• Cook potentially hazardous food to an internal temperature of 75°C.

5.3 Monitoring

Use a probe thermometer to check the temperature of cooked food.

5.4 Records

Cooking Log

Date	Item	Batch ID	Cook Temp (°C)	Time	Initials
[Date]	[Item]	[ID]	[75+]	[Time]	[Initials]

6. Food Display and Service

6.1 Hazard

Growth of bacteria if food is kept in the temperature danger zone (5°C to 60°C) for too long.

6.2 Control Measures

• Cold display: Keep below 5°C.
• Hot display: Keep above 60°C.
• Potentially hazardous food on display for less than 4 hours must be discarded if not used.

6.3 Monitoring

Check display temperatures every 2 hours.

6.4 Records

Display Log

Date	Time	Cold/Hot Unit	Temp	Discard Time (if >4hrs)	Initials

7. Cleaning and Sanitising

7.1 Schedule

Item/Area	Frequency	Cleaning Method	Sanitising Method	Signed
Benches	Daily	Detergent wipe	[Sanitiser name]	[Sign]
Oven	Weekly	Detergent scrub	N/A	[Sign]

8. Pest Control

8.1 Hazard

Contamination of food and premises by pests.

8.2 Control Measures

• Check premises for signs of pests weekly.
• Use a licensed pest control operator [Frequency].

8.3 Records

Pest Inspection Log

Date	Check Result	Action Taken	Initials
[Date]	[No Signs/Signs Found]	[Action]	[Initials]