Welcome to Food Safe's Training Resources
These 360° Virtual Reality (VR) videos go over Personal Hygiene and Temperature Monitoring
Tip: Understand why personal hygiene and temperature monitoring matter
*After you click play you can spin the video
These 360° VR videos go over Allergen Management and Equipment Cleaning
Tip: Understand what the key allergens are and how to lower the risk from cross-contamination and bio-film
These 360° VR videos go over Customer Complaint Management and Record-Keeping
Tip: Understand the steps to complaint-handling and key records for a Food Control Plan
This video explains the science behind Allergic Reactions to food and why you should be aware of the allergens on your menu
Food Safety Learning Resource Slides
Tip: Understand the law and the science behind why microbiology pose a food safety risk
Food Safety Resource Book
*Click on zoom (top right) to focus
Food Control Plan
*Click on zoom (top right) to focus
Food Safety Records
*Click on zoom (top right) to focus
Additional learning: Show-me-how videos
These videos go over how bacteria and virus like COVID-19 spread and how you can practically apply all you have learned
Tip: Understand how the risk from viruses is controlled and how learning practically applies
*Click on pop-out icon at top right of video to view larger
Aim for nothing less than an 'A' Grade!
Since 01 March 2016 the new Food Grade Assessments below have come into effect along with the Food Act 2014 across all of New Zealand!
So, how does your food business pass verification or get an 'A' Food Grade or equivalent now?
Here are the Critical Priority items
The brief checklist below applies
1. Pest control: There are no discernible pest control issues i.e. no evidence of weevils, cockroaches, mice or rats. ☐
2. Temperature control: Dishwashers are working to the required temperatures. Refrigerators/ freezers are working to required temperatures (e.g.4C and -15C as appropriate). ☐
3. Food protection: Is food stored to protect from contamination e.g. red meat will not drip on other food, food stored in the open covered and protected from contamination, sneeze guards in place for displayed food etc. ☐
4. Premises are well cleaned and well maintained and meet the standards of the Food Hygiene Regulations e.g. sinks/hot water etc. ☐
5. Food Control Plan records and Diary in use (this is currently voluntary for food businesses but included in all our public training) ☐
High Priority items
1. Staff are trained and aware of food protection and food safety practices. ☐
2. Public display of registration certificate and current grading certificate. ☐
3. Hand washing practices – good awareness of issue and dedicated hand washing basin available with hot and cold water.
☐ 4. Have adequate cleaning / sanitising schedule and pest control plan in place and which is available for inspection. ☐
5. Ventilation is adequate for cooking of food. ☐
6. Meets building code requirements (e.g. provision of toilets) or applicable building standards at time. ☐
Some additional Learning:
Food Safety Guidance to Find your way and Get Started with a Food Control Plan FCP
*Click on the top right of windows to pop-out in full screen and '+' to zoom-in
Food Safety Guidance on Custom FCP and National Programmes
*Click on the top right of windows to pop-out in full screen and '+' to zoom-in
Food Safety Guidance on Early Childhood Centres and Scope verification
*Click on the top right of windows to pop-out in full screen and '+' to zoom-in
Food Safety Guidance on Guidance for Maraes and Wild Foods
*Click on the top right of windows to pop-out in full screen and '+' to zoom-in
