Food Control Plan: Who Qualifies and What You Get
Learn how hotels can obtain legal certification to operate a kitchen and the specific requirements for maintaining food safety standards.
A Food Control Plan is a formal requirement used to ensure that food businesses are operating safely and meeting all necessary legal standards for food safety.
Who it's for
This scheme is designed specifically for any hotel that serves food to its guests. If your hotel business provides meals, you fall under these regulations to ensure the safety of everything served to your customers.
What you get
By successfully implementing and maintaining this plan, you receive the legal certification required to operate a kitchen. This certification is a vital part of your business operations, providing the official authorization needed to serve food within your hotel.
What it costs you
There are costs associated with this scheme, primarily in the form of registration fees. It is important to note that these fees vary depending on your local council, so you should check with your specific area for the exact amount. Beyond the financial cost, this scheme requires a significant investment of time and effort to maintain the necessary documentation and rigorous record-keeping standards required for compliance.
The catch to know
The most common mistake made by businesses is failing to document temperature checks on a daily basis. During a food safety audit, this is the most frequent reason for failure. To avoid this, you must ensure that your staff are consistently recording food temperatures every single day to satisfy the requirements of the plan.
How to apply
- Confirm that your hotel's food service operations fall under the requirements for this plan.
- Prepare your internal documentation and establish your daily safety record protocols.
- Contact your local council to find out the specific registration fees for your area.
- Complete the registration process via the official portal: https://www.mpi.govt.nz