Scope of Operations for Food Business Needing a Template Food Control Plan or National Programme
|
|
- Andrea Brown
- 6 years ago
- Views:
Transcription
1 Scope of Operations for Food Business Needing a Template Food Control Plan or National Programme Why do I need to do this? If you re starting up or operating a food business you need to tell the council and Ministry for Primary Industries (MPI) exactly what your business does. This is done by filling out a scope of operations form which you attach to your application. Once you ve registered with the council, you can check your business details on MPI s website Tell us what types of food you ll be making and selling. Attach a copy of your menu if you have one. Important Please read the information and complete scope of operations correctly. Council will register your business based on the information provided in your application and scope of operations. If there are any changes or it s found that your food activity doesn t fit the registration type this may affect your verification outcome. If changes are found, you will be required to submit a new application and/or scope of operations. This will incur additional cost. Definitions Risk Based Measure Means registration type and it can be a Food Control Plan or a National Programme or a Monitoring Programme. Wholesaler Means you are making food and selling to other businesses who sell it to the public. Food Service Food service incorporates businesses that prepare meals, snacks and drinks to customer on order to be consumed on site or off site. Food Retailer Food retail incorporates businesses that make and sell their own food or reheat, repack and sell food made by other business. Food can be eaten as soon as purchased e.g. pie, sandwiches and or food that need further preparation to make it safe to eat e.g. fish fillet, lamb chops. For example you are a retail bakery/butcher/fishmonger. Which type of registration i.e. plan or programme (Risk Based Measure) should I apply under? If you operate a café, restaurant, takeaway, lunch bar, catering company, retail butcher, retail fish shop, retail bakery, or supermarket with an onsite butchery, bakery or delicatessen. your type of registration will be a Template Food Control Plan (TFCP) If you are a business that doesn t cook and you only reheat or repack food made by others for example a dairy or a service station your type of registration will be a National Programme 3 If you are a business that only bakes bread EH-053 Scope of Operations version 3.0 Aug-17 Page 1 of 9
2 your type of registration will be a National Programme 2 If you only sell hot beverages and shelf-stable manufacturer food your type of registration will be a National Programme 1 For more examples of food businesses that fall under National Programme click on the link here Table 1: TFCP and NP examples Risk Based Food Activity Measure TFCP I am a restaurant/café/bakery/lunch bar/ takeaway and I sell direct to the public. I use my home kitchen for preparation and cook at the market and sell direct to the public. TFCP I bake cakes and biscuits on order and sell over the internet TFCP TFCP TFCP TFCP I am a rest home and I cook and prepare meals/snacks for my residents and guests I am a butcher/fishmonger and I sell direct to the public I am a fish and chip takeaway and I also sell raw fish I am a supermarket with an onsite takeaway, butchery and/or bakery that sells directly to the public I am a business/dairy/gas station/fruit and vege shop that sells direct to the public: Pre-packaged hot food e.g. pies, pizzas, that I reheat Sell lollies that I repack Sell fruits and vegetables and I sometimes cut and wrap fruit or vegetable for display NP2 Pre-packaged chilled/frozen food NP1 Pre-packaged ice cream and/or ice blocks NP1 Make and sell hot beverages What Sections do I fill Section 1 and 3 Section 3 - select applicable activity Section 2 - select applicable codes from the TFCP section Section 1 and 3 Section 3 - select applicable activity Section 2 - select applicable codes from the TFCP section Section 2 - select applicable codes from the TFCP section Section 1, 2 and 3 Section 2 - select applicable codes from the TFCP section Section 3 - select applicable activity Section 2 - You will register under the higher NP level 3. Depending on your food activity you will select codes from, NP2 and NP1, see example below. Retailers that handle food- Ready to eat meals and snacks Retailers that handle food- Shelf-stable products Retailers that handle food- Minimally processed fruits and vegetables Retailer of manufacturer-packaged chilled/frozen food Retailers of manufacturer-packaged icecream/iced confectionery Retailers of hot beverage Scope of Operations EH-053 Version 3.0 Aug-17 Page 2 of 9
3 NP 3 I am a registered importer of cocoa and sugar and I repack the products in my warehouse and distribute to outlets around New Zealand I am a registered importer of cocoa and sugar and I repack the products in my warehouse and distribute to outlets around New Zealand I am a bar that doesn t cook food or make salads or sandwiches but I reheat food supplied from another registered business and I make cheese platters. Section 1, 4 and 6 Section 4 - select applicable codes from manufacturer of sugar and manufacturer of confectionery products Section 6 - select applicable activity Section 1, 4 and 6 Section 4 - select applicable codes from manufacturer of sugar and manufacturer of confectionery products Section 6 - select applicable activity Section 2- select applicable activity NP 2 I am a business that only makes bread Section 1 and 4 NP 2 I am an early childhood centre that Section 1 and 7 prepares meals and snacks. Section 7- select applicable activity NP 2 NP 1 I am a business that makes candyfloss and sell at the market I am a coffee cart that only sell hot beverages and manufacturer-packaged shelf stable products (e.g. muffins/cookies in manufacture packaging) Section 1 and 4 Section 4 - from manufacturers of confectionery select applicable activity Section 2 - select applicable activity from retailers of hot beverage and shelf-stable packaged food Important: Businesses covered by a Template Food Control plan that also wholesale need to MPI info@mpi.govt.nz to see if the wholesale side of the operation requires a Custom Food Control Plan. For more information, click on this link: Other businesses that may need to register a Custom Food Control Plan with MPI include: wholesale bakery - bake and wholesale products manufacturer of food specifically for vulnerable populations o children under 5 years o people over 65 years o pregnant women o people with compromised immune systems manufacturer and wholesaler of fresh ready-to-eat salads manufacturer and wholesaler of meals and prepared foods manufacturer of meat, poultry or fish products (not for direct sale to the public) manufacturer of processed egg products manufacturer of commercially sterilised food products manufacturer of non-shelf-stable sauces, spreads, dips, soups, broths, gravies or dressings manufacturer of vegetable or other proteins manufacturer of dairy products. Scope of Operations EH-053 Version 3.0 Aug-17 Page 3 of 9
4 Please select and tick relevant sections (see example in table 1 if unsure) Food Retail sector (Section 2) Transport, distribute or warehouse food (Section 6) Food Service sector (Section 3) Provides food to pre-school children (Section 7) Manufacture, bake or process food for wholesale (Section 4) Extract and pack honey (32_010) (Section 1 only) Grow and/or pack fresh fruit or vegetables (Section 5) Exempt (38_010) (Section 1 only) Section 1: Trading operations and Processes (all businesses must fill both section 1.1 and 1.2) Select and tick the relevant operations and process Section 1.1 Trading Operations TAK Takeaway OLC On Licence RET Retail EAT Eat in premises CAT Catering MAR Market MOB Mobile INT Internet IMP Import HOM Home delivery WHO Wholesale EXP Export STP Storage provider TRP Transport provider How do you make your food? Tick each process you use in your business Section Processes REH Reheating Reheating food cooked for immediate eating, e.g. reheating a frozen/chilled, cooked ready-to-eat meal or reheating pies HOL Holding at serving Holding at serving temperature in a pie warmer, bain-marie or rice cooker temperature HCL Handling chilled ready to eat (RET) products Products with a shelf-life of more than five days, e.g. slicing cooked ham, sliced cheese, smoked meats PAS Pasteurisation (with heat) Batch or continuous processing of products, e.g. pasteurising raw milk, making beer, juice or meat (pâté). Don t select this if you heat milk for hot beverages. CAN Canning/Retorting Applying high temperature and pressure to make canned food products with an extended shelf-life, e.g. canned baked beans, canned fruit HPP High pressure processing Using high level of pressure to extend the shelf-life of food or to improve food safety PCL Processing chilled RTE products You make a product(s) with a shelf life of more than five days, e.g. cooked ham, cooked small goods (requiring time/temperature combinations to control pathogens such as Listeria) DRY Drying Remove moisture from food to make products, e.g. dried meat, milk powder and vegetable powder CON Concentration Increasing the thickness of food products by removing water, e.g. malt extract or condensed milk ACD Acidification Using acid (low ph) to preserve food, e.g. shelf-stable condiments SLL Slow or low temperature e.g. sous vide, smoking or using a slow cooker cooking NOV Novel or unique process Ohmic, cold plasma, ultrasonication, hydrodynamic, electromagnetic processes (pulsed electric field, radio frequency, UV, etc.), microwave pasteurisation, experimental cuisine and/or molecular gastronomy IRR Irradiation Irradiating food to preserve products or destroy pathogens, e.g. herbs or spices Don t select this if you use a microwave to cook or reheat food. FER Fermentation Products, e.g. kimchee, yoghurt, beer and uncooked, ground, fermented meats such as salami and pepperoni ASE Aseptic processing/packaging Applying heat treatment to preserve food for an extended period of time. Ultra-High Temperature treated milk, beverages, stocks or soups. N/A Not applicable None of the above Scope of Operations EH-053 Version 3.0 Aug-17 Page 4 of 9
5 TFCP NP2 NP1 Section 2 Retail I am a retail baker/retail butcher/fishmonger/fish and chip takeaway shop that sells raw fish/business that makes food and sell direct to the public 01_010 Eggs 01_020 Raw meat, poultry and seafood 01_030 Processed meat, poultry and seafood products 01_040 Dairy products 01_050 Minimally processed fruits and vegetables 01_060 Processed fruits and vegetables 01_070 Baked products, without filling or icing 01_080 Baked products, with filling or icing 01_090 Ready-to-eat meals and snacks 01_100 Sauces, soups, dressings and toppings 01_110 Infant formula 01_120 Shelf-stable products I am a business that sells food made by other business. I may reheat/ repack food made by other business. I don t cook food. 18_010 Eggs 18_020 Raw meat, poultry and seafood 18_030 Processed meat, poultry and seafood products 18_040 Dairy products- e.g. scooping ice-cream 18_050 Minimally processed fruits and vegetables 18_060 Processed fruits and vegetables 18_070 Baked products, without filling or icing 18_080 Baked products, with filling or icing 18_090 Ready-to-eat meals and snacks 18_100 Sauces, soups, dressings and toppings 18_110 Infant formula 18_120 Shelf-stable products I am a retailer of manufacturer-packaged chilled or frozen food (excluding ice cream, iced confectionery, and iced desserts) 30_010 Eggs 30_020 Raw meat, poultry and seafood 30_030 Processed meat, poultry and seafood products 30_040 Dairy products 30_050 Processed fruits and vegetables 30_060 Baked products, without filling or icing 30_070 Baked products, with filling or icing 30_080 Ready-to-eat meals and snacks 30_090 Sauces, soups, dressings and toppings I am a retailer of hot beverages and shelf-stable manufacturer-packaged foods 35_010 Hot beverages 35_020 Shelf-stable products I am a retailer of manufacturer-packaged ice cream or iced confectionery 36_010 Ice cream 36_020 Iced confectionery Scope of Operations EH-053 Version 3.0 Aug-17 Page 5 of 9
6 TFCP Section 3 Food service I am a restaurant/café/lunch bar/takeaway/catering company that makes meals, snacks or beverages to be eaten immediately on site or off site 02_010 Ready-to-eat meals and snacks 02_020 Minimally processed fruits and vegetables 02_030 Sushi 02_040 Doner meat 02_050 Chinese style roast duck NP1 NP2 Section 4 Manufacture, bake or process food I manufacture sugar or sugar related products 34_010 Sugar 34_020 Sugar products I bake only bread and bread products 21_010 Breads I manufacture confectionery 23_010 Chocolate and cocoa products 23_020 Sugar confectionery I manufacture crisps, popcorn, pretzels, or similar snack products 25_010 Crisps and chips 25_020 Snack products I manufacture shelf-stable grain-based products 28_010 Baked products, without filling or icing 28_020 Baked products, with filling or icing 28_030 Breakfast cereals 28_040 Pasta I manufacture water-based products including ice, iced confectionery, and iced desserts 29_010 Ice 29_020 Water-based desserts I manufacture dried or dehydrated fruit or vegetables 26_010 Processed fruits and vegetables 26_020 Dried fruit and nut mixes I manufacture frozen fruit or vegetables 31_010 Processed fruits and vegetables I manufacture shelf-stable condiments (including sauces, spreads, or preserves) 27_010 Processed fruits and vegetables 27_020 Fermented fruit and vegetable products 27_030 Processed meat, poultry and seafood products 27_040 Sauces, soups, dressings and toppings 27_050 Fermented sauces 27_060 Nut and seed products I process nuts seeds and/or coffee 24_010 Nuts and seeds 24_020 Coffee bean products 24_030 Nut and seed products 24_040 Dried fruit and nut mixes I manufacture dry mix products 20_010 Dried mixes containing animal products 20_020 Dried mixes not containing animal products Scope of Operations EH-053 Version 3.0 Aug-17 Page 6 of 9
7 I manufacture food additives, processing aids, vitamins, minerals, or other nutrients intended to be added to food 16_010 Food additives 16_020 Vitamins and minerals 16_030 Processing aids 16_040 Yeast and yeast products I manufacture non-alcoholic beverages 14_010 Water 14_020 Soft drinks 14_030 Formulated drinks 14_040 Fruit and vegetable juice I manufacture oils or fats for human consumption. If you make dairy-based fats or oils you will need to register a Custom-FCP with MPI 15_010 Edible oils 15_020 Margarine and table spreads 15_030 Animal fats I am a brewer, distiller or manufacturer of vinegar, alcoholic beverages, or malt extract 13_010 Beer 13_020 Processed cereal and meal products 13_030 Wine and wine products 13_040 Alcoholic Beverages - other 13_050 Vinegar 13_060 Spirits and liqueurs I process herbs or spices 19_010 Herbs and spices 19_020 Salt I process grains 17_010 Whole grains 17_020 Processed cereal and meal products NP1 Section 5 Grow and/or pack fresh fruit or vegetables I grow and pack food products 33_010 Minimally processed fruits and vegetables 33_020 Herbs and spices 33_030 Nuts and seeds 33_040 Mushrooms 33_050 Sprouts and Microgreens NP1 Section 6 Transport and distribute or warehouse food I transport or distribute food products 37_010 Frozen food 37_020 Chilled food 37_030 Shelf-stable food 37_040 Bulk food 37_050 Hot food Scope of Operations EH-053 Version 3.0 Aug-17 Page 7 of 9
8 NP2 Section 7 Provides food to pre-school children I provide food service to pre-school children (including children under 5 years of age) in a centre-based service setting 22_010 Ready-to-eat meals and snacks 22_020 Infant formula Important: Custom Food Control Plan (CFCP) If your business is making and selling products described below please contact MPI info@mpi.govt.nz as you may need to register a Custom Food Control Plan with MPI. CFCP CFCP Section 4 Manufacture, bake or process food I bake and wholesale products 10_010 Breads 10_020 Baked products, without filling or icing 10_030 Baked products, with filling or icing 10_040 Ready-to-eat meals and snacks I only manufacture food specifically for vulnerable populations. Children under 5 years People over 65 years Pregnant women People with compromised immune systems 05_010 Infant formula 05_020 Foods for Infants 05_030 Formula meals and supplementary foods 05_040 Ready-to-eat meals and snacks I manufacture fresh ready-to-eat salads 06_010 Fruit and vegetable salads 06_020 Salads containing grains or animal products I manufacture meals and prepared foods (not covered elsewhere in this schedule) 07_010 Ready-to-eat meals and snacks 07_020 Desserts 07_030 Pasta 07_040 Processed fruits and Vegetables I manufacture meat, poultry or fish 08_010 Raw meat, poultry and seafood 08_020 Processed meat, poultry and seafood products 08_030 Other animal products - gelatine powder, edible casings I manufacture processed egg products 11_010 Dried egg products 11_020 Liquid egg products 11_030 Frozen egg products 11_040 Processed eggs I manufacture commercially sterilised food products 03_010 Processed fruits and vegetables 03_020 Sauces, soups, dressings and toppings 03_030 Processed meat, poultry and seafood products 03_040 Fruit and vegetable products 03_050 Dairy products Scope of Operations EH-053 Version 3.0 Aug-17 Page 8 of 9
9 CFCP I manufacture non-shelf-stable sauces, spreads, dips, soups, broths, gravies, or dressings 09_010 Processed fruits and vegetables 09_020 Fermented fruits and vegetable products 09_030 Processed meat, poultry and seafood products 09_040 Sauces, soups, dressings and toppings I manufacture vegetable proteins or other protein products 12_010 Non-fermented vegetable protein products 12_020 Fermented fruit and vegetable products 12_030 Yeast and yeast products I manufacture dairy products 04_010 Liquid milk 04_020 Raw milk dairy products 04_030 Fermented or rennetted dairy products 04_040 Condensed and evaporated milk 04_050 Cream products 04_060 Dried dairy products 04_070 Cheese 04_080 Dairy desserts 04_090 Butter products 04_100 Ice cream 04_110 Blended and/or encapsulated dairy products 04_120 Sauces, soups, dressings and toppings 04_010 Liquid milk Scope of Operations EH-053 Version 3.0 Aug-17 Page 9 of 9
Scope of Operations for Food Business needing a Template Food Control Plan or National Programme
Scope of Operations for Food Business needing a Template Food Control Plan or National Programme 17-PRO-1029 Why do I need to do this? If you re starting up or operating a food business you need to tell
More informationScope of Operations for Food Business needing a Template Food Control Plan or National Programme
Scope of Operations for Food Business needing a Template Food Control Plan or National Programme Why do I need to do this? If you re starting up or operating a food business you need to tell the council
More informationApplication for registration under Food Act 2014 with Ashburton District Council
Application for registration under Food Act 2014 with Ashburton District Council Food business with one site The law requires Councils to verify businesses registered under an MPI template food control
More informationSCOPE OF OPERATIONS FOR NP2 BUSINESSES
SCOPE OF OPERATIONS FOR NP2 BUSINESSES What does Scope of Operations mean? The term Scope of Operations is used to describe the activities of your food business and also includes: the sector(s) a food
More informationBefore you start, let s check that you have everything you need: Read these notes before you start filling out the form.
APPLICATION FOR TEMPLATE FOOD CONTROL PLAN Under Food Act 2014 Before you start, let s check that you have everything you need: A copy of the site plan for each address identifying physical boundaries.
More informationSCOPE OF OPERATIONS TEMPLATE FOOD CONTROL PLAN BUSINESSES
SCOPE OF OPERATIONS TEMPLATE FOOD CONTROL PLAN BUSINESSES What does Scope of Operations mean? The term Scope of Operations is used to describe the activities of your food business and also includes: the
More informationSCOPE OF OPERATIONS FOR NP3 BUSINESSES
SCOPE OF OPERATIONS FOR NP3 BUSINESSES What does Scope of Operations mean? The term Scope of Operations is used to describe the activities of your food business and also includes: the sector(s) a food
More informationWhy do I need to complete a Scope of Operations?
Scope of Operations What does Scope of Operations mean? The term Scope of Operations is used to describe the activities of your food business and also includes: the sector(s) a food business operates under
More informationSCOPE OF OPERATIONS CUSTOM FOOD CONTROL PLAN BUSINESSES
SCOPE OF OPERATIONS CUSTOM FOOD CONTROL PLAN BUSINESSES What does Scope of Operations mean? The term Scope of Operations is used to describe the activities of your food business and also includes: the
More informationAPPLICATION FOR REGISTRATION UNDER FOOD ACT 2014 (TEMPLATE FOOD CONTROL PLAN OR NATIONAL PROGRAMME)
APPLICATION FOR REGISTRATION UNDER FOOD ACT 201 (TEMPLATE FOOD CONTROL PLAN OR NATIONAL PROGRAMME) Adobe Acrobat V11 is required to fill this form online Download for free http://get.adobe.com/reader/
More informationPart 1 - Food Business Ownership Details Name of the Proprietor. ACN Number Mailing Address Street /Postal address. Business Key Contact:
Food Business Notification Form This Food Business Notification form is designed for a single business location. Where a food business sells food from multiple locations a separate form must be completed
More informationNotification/ Registration Certificate Number: (Attach copy of the verification of notification/ registration certificate)
Application for Notification/Registration of Food Business For Mobile Food Businesses or Temporary Food Businesses Is this application for a mobile or temporary food business? Mobile Food Vehicle or Unit
More informationCITY OF AURORA REGULATION CONCERNING THE TAXATION OF FOOD
CITY OF AURORA REGULATION CONCERNING THE TAXATION OF FOOD For the purposes of this regulation food includes food and drink. Any food, as specified in 7 U.S.C. Section 2012(g), as such section exists on
More informationSQF Edition 8 Food Sector Categories
SQF Edition 8 Food Sector Categories FSC Description Example of Level of Risk 1 Production, Capture and Harvesting of Livestock and Game Animals: Free Range Animal Production Intensive Animal Production
More informationNotification of a Stall
Notification of a Stall health@ Application must be submitted at least 15 working days before the event. This application is for anyone who intends on having a stall selling food or other goods around
More informationProduct and Quality Graduate Date of Issue: (27/01/2016) Both Date of Review: (27/01/2019)
Document Name: Guide for the application of Date marking to Woolworths Own Brand Products Document Reference: Guidance 002 Version: V1 Document Prepared by: (Job title) Audience (internal/ External/ Both)
More informationIs a cottage food production operation a food service establishment? No. A cottage food production operation is not a food service establishment.
Recently there have been questions and concerns regarding the Cottage Food Laws as they apply to business operations. Below is a link from the State of Texas website that explains the regulations as they
More informationGuidelines on the registration of national guides to good practice. In accordance with Article 8 of Regulation (EC) No 852/2004
EUROPEAN COMMISSION HEALTH & CONSUMERS DIRECTORATE-GERAL Brussels, 15 July 2008 Guidelines on the registration of national guides to good practice In accordance with Article 8 of Regulation (EC) No 852/2004
More informationFood Act 1984 (Vic) Application to register food vending machines
Food Act 1984 (Vic) Application to register food vending machines This form is to be used to apply for state-wide registration of one or more food vending machines from which a business sells food. Under
More informationFood (Amendment No. 2) Regulations 2017
Food (Amendment No. 2) Regulations 2017 GN No. 188 of 2017 Government Gazette of Mauritius No. 87 of 14 September 2017 THE FOOD ACT Regulations made by the Minister under section 18 of the Food Act 1.
More informationTOWN OF GAWLER POLICY
TOWN OF GAWLER POLICY Policy Section: Policy Name: Classification: 3. Development, Environment & Regulatory Services Mobile Food Vendors Public Council Policy Adopted: June 2018 Frequency of Review: Triennial
More informationSQF Program Food Sector Categories 2008 FMI 2345 Crystal Drive, Suite 800 Arlington, VA 22202
4th EDITION AMENDED JULY 2010 SQF Program Food Sector Categories 2008 FMI 2345 Crystal Drive, Suite 800 Arlington, VA 22202 Preface The following document provides a list of Food Industry Categories to
More informationVAT on Food and Drink
This document should be read in conjunction with paragraph 8 of Schedule 2 and paragraph 3 of Schedule 3 to the VAT Consolidation Act 2010. Document last reviewed October 2018 1 Table of Contents 1 General...3
More informationGuideline to Food Safety Supervisor Requirements
Guideline to Food Safety Supervisor Requirements The Food Safety Supervisor (FSS) Why is a Food Safety Supervisor important? Food laws in NSW require certain food businesses in the hospitality and retail
More informationMEAT HAWKER GUIDELINES
MEAT HAWKER GUIDELINES Under The Public Health Act regulations, peddlers, brokers or hawkers of meat and meat products must obtain, and be in possession of, a permit from a Public Health Inspector. For
More informationFood and Food Ingredients
Food and Food Ingredients State Sales & Use Tax Guide ARKANSAS DEPARTMENT OF FINANCE AND ADMINISTRATION SALES AND USE TAX SECTION P.O. BOX 1272 LITTLE ROCK, AR 72203-1272 Phone: (501) 682 7104 Fax: (501)
More information2015 NRA Buyers Mission Preliminary Buyer Profiles
Year Founded: 1995 Brazil Spectrus Imp Exp Ltda - SpecialFood www.specialfoods.com.br Position: Business Partner Nature of Business: Importer/distributor/HRI-Foodservice Customers: Convenience stores,
More informationBAF regulates import and export of plants or plant products, animals or animal products, propagating materials, microorganism or vaccines etc.
Biosecurity Authority of Fiji (BAF) is mandated under the Biosecurity Act 2008 to protect Fiji from the entry and establishment of exotic pests and diseases. BAF regulates import and export of plants or
More informationHalal Product Certification No. HPC 0016
is accredited by the GCC Accreditation Center () in accordance with the recognised GSO Standard :2015: Halal Food part 2 Requirements for Halal certification bodies Address: P.O.Box 18556, Jebel Ali, UAE
More informationCode of practice no.1: for the Health Service Executive on the risk categorisation of food businesses (revision 1) / Food Safety Authority of Ireland
Code of practice no.1: for the Health Service Executive on the risk categorisation of food businesses (revision 1) / Food Safety Authority of Ireland Item Type Report Authors Food Safety Authority of Ireland
More informationFOOD SAFETY HACCP CHARTS
FOOD SAFETY HACCP CHARTS Latest Revision July 2016 Reviewer: H&S Mgr. Next Revision July 2017 Compliance Food Hygiene (England & Wales) Regulations 2006 Associated Policies Contents All H&S Policies 1.
More informationSales of Prepared Food by Food Service Providers
Sales of Prepared Food by Food Service Providers TB-71 Issued May 13, 2013 Tax: Sales and Use Tax PREPARED FOOD In general, sales of food and food ingredients purchased for human consumption are exempt
More informationChicken, nuggets/patties Desserts, frozen baked goods Desserts, frozen fruit pies. Dinners, pies, casseroles, shrimp, ham. Pork or
Frozen Foods Bread, bagels Chicken, nuggets/patties Desserts, frozen baked goods Desserts, frozen cream pies Desserts, frozen fruit pies Dinners, pies, casseroles, shrimp, ham. Pork or sausage Dinners:
More information2017 Vendor Guidelines
2017 Vendor Guidelines MARKET INFORMATION Market Season and Hours of Operation: First Thursday in June through the first Thursday in September from 1:00 p.m. 6:00 p.m. Open during Water Fest. Scidmore
More informationClassification of extra foods (NSW Centre for Public Health Nutrition 2008)
Classification of extra foods (NSW Centre for Public Health Nutrition 2008) References Rangan A, Randall D, Hector D, Gill T, Webb K. Consumption of extra foods by Australian children: types, quantities
More informationAnnex A (informative) Classification of sample types and suggested target combinations for validation studies
Annex A (informative) Classification of sample types and suggested target combinations for validation studies This table outlines the classification of foods intended to guide method developers for the
More informationFOOD SAFETY RISK ASSESSMENT FOR CCS CANTEENS AND KITCHENS. General purpose Catering kitchen, Hot & Cold Drinks. Created on 22/11/2010
C C S construction catering services tel 0207 682 2682 email info@constructioncateringservices.com 44 Staverton Rd London NW2 5HL Tel / Fax +44 207 682 2682 info@constructioncateringservices.com www.constructioncateringservices.com
More informationFood safety in non-profit organisations Food Act 2006
Food Safety in Queensland Food safety in non-profit organisations Food Act 2006 1st Edition July 2006 in partnership with Australian Institute of Environmental Health Table of Contents Introduction.................................
More information# 2142 CARAMEL ONE STEP CORN TREAT MIX
Product Overview: Caramel One Step Corn Treat Mix is a specially designed formula for coating popped popcorn. This a blend of refined sugars with an emulsifier and volumizer. It has a caramel aroma and
More informationReduce the Salt in Child Care Menus
Reduce the Salt in Child Care Menus The Dietary Guidelines for Americans 2005 encourages meals with less sodium than are typically eaten by Americans today. Salt is the primary source of sodium in the
More informationMedia Feedback 2015 Category Quantification Report White Milk in South Africa
Media Feedback 2015 Category Quantification Report White Milk in South Africa Product Definitions Product Pasteurised Milk ESL (Extended Shelf Life) Milk Sterilised Milk Definition Milk is heated in one
More informationHEALTH AND HUMAN SERVICES. Facility Checklist PUBLIC HEALTH DIVISION. Establishment Name FOOD PREPARATION
HEALTH AND HUMAN SERVICES PUBLIC HEALTH DIVISION HUMAN SERVICES BUILDING LEVEL 4 401 S. ELM ST. APPLETON, WISCONSIN 54911 TELEPHONE 920.832.5100 Fax 920.832.4924 Facility Checklist Establishment Name Establishment
More informationKAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009)
KAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009) Kawerau District Council General Bylaw Part 4: Food Safety (2009) Explanatory Statement The General Bylaw Part 4: Food Safety (2009) is
More informationMILK HAS LONG BEEN A POPULAR BEVERAGE. not only for its flavor, but because of its unique nutritional package.
providing high-quality protein, vitamins & other minerals HAS LONG BEEN A POPULAR BEVERAGE not only for its flavor, but because of its unique nutritional package. WHAT IS : Milk from a dairy cow is composed
More informationCook Chill. Advantages of traditional Cook chill and Automated Extended Shelf Life technology
Cook Chill Advantages of traditional Cook chill and Automated Extended Shelf Life technology Cook chill is a catering system that is based on cooking food till it is just done followed by rapid blast chilling
More informationFOOD INDUSTRY FORESIGHT
FOOD INDUSTRY FORESIGHT New Zealand Foodservice A RESEARCH STUDY CONDUCTED BY FOOD INDUSTRY FORESIGHT FOR MORE THAN TWO DECADES w w w. F I F o r e s i g h t. c o m THE NEW ZEALAND FOODSERVICE MARKET HAS
More informationWine Notice. Exemption from Wine Standards Management Plan. A wine notice issued under the Wine Act 2003
Wine Notice Exemption from Wine Standards Management Plan. 26 November 2015 A wine notice issued under the Wine Act 2003 TITLE Wine Notice: Exemption from Wine Standards Management Plan COMMENCEMENT This
More informationAPPLICATION GUIDE - FOOD PREMISES LICENCE
APPLICATION GUIDE - FOOD PREMISES LICENCE 1. COMPLETING THE APPLICATION For all types of Food Premises Applications, a copy of the application form may be obtained at any Service New Brunswick office or
More informationVACUUM PACKAGING EVERYTHING YOU NEED TO KNOW ABOUT T : / F :
EVERYTHING YOU NEED TO KNOW ABOUT VACUUM PACKAGING 2555 Alfred Nobel, Drummondville (QC) Canada J2A 0L5 T : 819.395.5151 / 1.855.395.5252 F : 819.395.5343 www.sipromac.com TYPICAL SHELF LIVES OF VACUUM
More informationHONG KONG. Export Dairy Market Tariffs for Hong Kong
HONG KONG Export Dairy Market Tariffs for Hong Kong Duties and Taxes * Hong Kong is a free trade port. There are no duties or tariffs imposed on imports of food and beverages. Dairy Product Import Tariffs
More informationHow can we report a product that is misusing the GFCO logo? By going to or by calling
What does "certified" mean? Can you have "certified gluten-free" on a label if the product tests
More informationGuidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) Plan
STATE OF MARYLAND DHMH Maryland Department of Health and Mental Hygiene 6 St. Paul Street, Suite 1301 Baltimore, Maryland 21202 Martin O Malley, Governor Anthony G. Brown, Lt. Governor John M. Colmers,
More informationNarrative. Description of Process. REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls
National Seafood HACCP Alliance for Training and Education REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls Example: This is a Special Training Model for illustrative purposes
More information12A Sales of Food Products for Human Consumption by Grocery Stores, Convenience Stores, and Supermarkets; Sales of Bakery Products by Bakeries,
12A-1.011 Sales of Food Products for Human Consumption by Grocery Stores, Convenience Stores, and Supermarkets; Sales of Bakery Products by Bakeries, Pastry Shops, or Like Establishments; Drinking Water;
More information# 2090 CONCENTRATED CHOCOLATE CORN TREAT MIX
Product Overview: Concentrated Chocolate Corn Treat Mix is a specially designed formula for coating popped popcorn. This a blend of refined sugars with flavors, an emulsifier, and volumizer. It has a chocolate
More informationConditions and application for Food Stall Holders operating in Waverley
Conditions and application for Food Stall Holders operating in Waverley Schedule of conditions for food stall holders operating in Waverley The following measures must be complied with: 1. Preparation,
More informationHaccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<<
Haccp Manual For Institutional Food Service Operations The HACCP has been prepared by the United States Food and Drug into your operations as those actions that you might take to open in the morning Manual
More informationFOOD INDUSTRY FORESIGHT AUSTRALIAN FOODSERVICE A CONTINUOUS INFORMATION SERVICE
FOOD INDUSTRY FORESIGHT AUSTRALIAN FOODSERVICE A CONTINUOUS INFORMATION SERVICE WWW.FIFORESIGHT.COM AUSTRALIAN FOODSERVICE IS A UNIQUE SERVICE DELIVERING CRITICAL DATA, ANALYSIS AND INSIGHTS INTO THE AUSTRALIAN
More informationCall in number: Pass Code: # Mun Adm
PA Department of Agriculture: Food Inspection Regulations September 11,2013 Call in number: 1-800-309-2350 Pass Code: 2369526# Mun Adm 1 Please mute your phone *6 To ask questions and open your line *6
More information# 2356 NACHO CHEESE SAVORY
Product Overview: Nacho Cheese Savory is a blend of ingredients with a cheddar cheese, flavored and colored to give a light to dark orange appearance. Nacho Cheese is a perfect seasoning to add to freshly
More informationedme.com Natural grains for a fitter future
edme.com Natural grains for a fitter future CONTENTS ABOUT EDME 3 EDME FLAKES & KIBBLES 4 EDME FLOURS 5 EDME WHOLESOFT ORIGINAL 8 EDME WHOLESOFT SPROUTED 9 EDME BLENDS 10 EDME PRODUCT DEVELOPMENT 11 ABOUT
More informationCOTTAGE FOOD GUIDE. Arkansas Department of Health
Arkansas Department of Health May 2012 Table of Contents Introduction 3 NO PERMIT REQUIRED 1. Cottage Food FAQS 3 2. Raw Fresh Fruits and Vegetables 4 3. Maple Syrup, Sorghum, and Honey 4 4. Commercially
More informationFood Act 1984 (Vic) Application to register temporary food premises
Food Act 1984 (Vic) Application to register temporary food premises This form is to be used to apply for state-wide registration of one or more temporary food premises (stall, tent or other covered shelter)
More informationFOOD SAFETY RATING GUIDE. Eat safe essentials. A quick guide to food safety that all food businesses need to know.
FOOD SAFETY RATING GUIDE Eat safe essentials A quick guide to food safety that all food businesses need to know. Food safety is important for the health and well-being of Brisbane residents and visitors.
More informationCatering Plan Review Application
Caterer means a person operating from a permitted food service establishment who makes an agreement with one individual or firm to provide a predetermined quantity of food on a specific date or dates at
More information# 5278 JALAPENO CHEESE SAUCE (BAG)
Product Overview: Jalapeno Cheese Sauce is a specially designed cheese for topping your favorite snack or treat. It is an aseptically processed, shelf stable and ready-to-serve Cheddar Cheese Sauce blended
More informationConsumer Education VCO Processing Methods (Dry & Wet Methods)
Consumer Education VCO Processing Methods (Dry & Wet Methods) Premium ANH-VCO (100% Absolute No Heat Process) Consumer Education on VCO Learn what to look for in good quality VCO. Learn basic processes
More informationCCBA Spring Conference
CCBA Spring Conference How to work with your county health department or Getting a-head of regulatory requirements with yeast resistance! Justin Malan CCDEH Justin@ccdeh.com Heather Buonomo San Diego Co.
More informationO AK L EAF DAIRY PRODUCTS
C OUNTY F OOD INGREDIENTS O AK L EAF DAIRY PRODUCTS DAIRY POWDERS FOR ALL NEEDS Our range of milk powders includes all types of Spray Dried and Roller dried powders through to whey derivatives and proteins.
More information# 2029 BUTTERY TOPPING
Product Overview: Lou Anna Buttery Topping is a specially designed oil for frying, cooking, or popping popcorn. This product is a blend of oil, natural and artificial flavors, and natural color. Product
More informationHoney Baked Ham (Hormel) Homemade Potato Salad Deviled Eggs (National Pasteurized Eggs) Green Bean Casserole (Diversifood)
Honey Baked Ham (Hormel) Homemade Potato Salad Deviled Eggs (National Pasteurized Eggs) Green Bean Casserole (Diversifood) Dinner Roll Banana Cream Pie (Chef Pierre) Easter Daily Spreadsheet Holiday Menu
More informationDepartment of Clinical Haematology Food safety when you are less able to fight infection. Information for patients
Department of Clinical Haematology Food safety when you are less able to fight infection Information for patients Some blood disorders and/or their treatment (such as chemotherapy or bone marrow transplant)
More informationFood Safety 101 for Older Adults. Jaime Murphy USDA Food Safety and Inspection Service
Food Safety 101 for Older Adults Food Safety 101 for Older Adults: Illness Prevention and Educational Resources Jaime Murphy USDA Food Safety and Inspection Service Food Safety 101 Presentations Empowering
More informationProduct Name and Number: 2372 Hot & Spicy Document #: Revision Date: 03/05/2015 Revision #: 1.0 Revision Reason: New Form Reviser: JM
Product Overview: Dry, free flowing powder produced with a uniform savory hot spicy flavor. Salt based product able to maintain quality and consistency of color and flavor. Product Physical Properties
More informationPrepared Food 102D. Prepared food Prepared food is taxable. Prepared food means food that meets any of the following conditions: Taxable prepared food
www.revenue.state.mn.us Prepared Food 102D Sales Tax Fact Sheet 102D Fact Sheet Prepared food Prepared food is taxable. Prepared food means food that meets any of the following conditions: Food that is
More informationNCC FOOD GROUP SERVING COUNT SYSTEM
NCC FOOD GROUP SERVING COUNT SYSTEM Fruits (7 subgroups) Citrus Juice Fruit Juice excluding Citrus Juice Citrus Fruit Fruit excluding Citrus Fruit Avocado and Similar Fried Fruits Fruit based Savory Snack
More information# 2328 PREMIUM CHEDDAR PURE GOLD
Product Overview: Premium Cheddar Pure Gold is a specially designed, shelf stable, formula for use in snack food applications. This a blend of ingredients with an intensified aroma and flavor to create
More informationAlways immediately report any signs or symptoms of infection, like fever or swelling, to your doctor.
Food Safety If you eat food contaminated by germs, you can get foodborne illness (also called food poisoning ), which can be serious or even fatal. Safe food-handling practices can help reduce your risk
More informationFlorida Department of Revenue Tax Information Publication. TIP 98A01-08 DATE ISSUED: Jun 19, 1998
Florida Department of Revenue Tax Information Publication TIP 98A01-08 DATE ISSUED: Jun 19, 1998 CHANGES IN SALES AND USE TAX EXEMPTION FOR FOOD PRODUCTS BEGINNING JULY 1, 1998 The Florida Legislature
More informationSECTION IV PREPARED FOODSTUFFS; BEVERAGES, SPIRITS AND VINEGAR; TOBACCO AND MANUFACTURED TOBACCO SUBSTITUTES CHAPTER 16
SECTION IV PREPARED FOODSTUFFS; BEVERAGES, SPIRITS AND VINEGAR; TOBACCO AND MANUFACTURED TOBACCO SUBSTITUTES CHAPTER 16 Preparations of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates
More informationNutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the
C ULINARY ARTS Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the body for automatic processes. 4 calcium
More informationWinnebago County Food Code Changes
Winnebago County Food Code Changes Promoting a Safer & Healthier Community Since 1854 Purpose of Food Code Changes To adopt the FDA Food Code including the definitions To create an equitable fee structure
More informationFAIRTRADE LICENCE APPLICATION FORM Please complete the form and return by to
FAIRTRADE LICENCE APPLICATION FORM Please complete the form and return by email to Licensing@fairtrade.com.au A non-refundable application fee of $AUD220 (incl GST) is payable on lodgement of this application
More informationProposed Adjustment of Public Health Fees for FY
Proposed Adjustment of Public Health Fees for FY 2011-2012 Public Meetings May 2011 Environmental Health Division Los Angeles County Department of Public Health EH is a regulatory Regulated agency Facilities
More informationGULF COOPERATION COUNCIL
GULF COOPERATION COUNCIL Export Dairy Market Tariffs for Gulf Cooperation Council as of 01/07/2017 Saudi Arabia Subsidies Information In early 2017 the Saudi Arabia Government announced that it would terminate
More informationWhy does my child need to follow a milk and dairy free diet?
Milk and dairy free diet Why does my child need to follow a milk and dairy free diet? Your child has an allergy to milk and dairy products and their ingredients. An allergic reaction to milk and dairy
More informationTemp For Cooking Fresh Pork Roast
What Is The Required Minimum Internal Temp For Cooking Fresh Pork Roast In top to bottom order, how should a fresh pork roast, fresh salmon, a container of What is the minimum internal cooking temperature
More informationM I D D L E S E X- LON DON HEALTH UNIT
AIL M I D D L E S E X- LON DON HEALTH UNIT comrnunlcable disease &sexual heanh. dental heath environmental health & chronlc disease preventlone family health. research, education. evaluation & deveioprneni
More informationDRAFT TANZANIA STANDARD
TBS/AFDC 13 (5361) P3 Rev TZS 1245:2010 ICS: 67.160 DRAFT TANZANIA STANDARD Draught beer Specification TANZANIA BUREAU OF STAND TBS 2010 Second Edition 2010 TANZANIA STANDARD TBS/AFDC 13(5361) P3 / Rev.
More informationRequirements for Certified Food Manager (CFM) in Minnesota
Requirements for Certified Food Manager (CFM) in Minnesota Colleen Zenk, MS, CDM, CFPP, CFM Presented to MN ANFP 2015 Fall Conference October 22, 2015 St. Cloud, MN Certified Food Manager Requirement Added
More informationGMO Labeling Policy FAQ
WHOLE FOODS MARKET GMO Labeling Policy FAQ VERSION 5.1 DECEMBER 18, 2017 If you do not find your question here or have additional questions, please email your primary contact at Whole Foods Market and
More informationThis qualification has been reviewed. The last date to meet the requirements is 31 December 2015.
NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine
More informationBACKGROUND. Scope. ALINORM 03/27, paras
Agenda Item 4(e) CX/PFV 04/22/8 June 2004 JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX COMMITTEE ON PROCESSED FRUITS AND VEGETABLES 22 nd Session, Washington, DC metro area, U.S.A., 27 September 1 October
More informationSAFER EATING GUIDE FOOD SAFETY DURING PREGNANCY
SAFER EATING GUIDE FOOD SAFETY DURING PREGNANCY MEAT, POULTRY & SEAFOOD PROCESSED MEAT (DELI) RAW MEAT POULTRY PÂTE Ham, salami, luncheon, chicken meat, etc. Any raw meat, raw chicken or other poultry,
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Australia And New Zealand
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Australia And New Zealand Notes to the reader: The data used in this
More informationFHRS FREQUENTLY ASKED QUESTIONS
FHRS FREQUENTLY ASKED QUESTIONS What is the food hygiene rating scheme for? The scheme provides information on food hygiene to help you choose where to eat out or shop for food by giving you information
More informationilocos region Food Safety Team
6/26/2012 1 1 Food Hazards Employee Training Health, Hygiene & Hand Washing Cross Contamination Food Preparation Process Controls 6/26/2012 2 2 To understand the basic knowledge of Good Manufacturing Practices
More informationCHAPTER Committee Substitute for Committee Substitute for House Bill No. 315
CHAPTER 98-408 Committee Substitute for Committee Substitute for House Bill No. 315 An act relating to tax on sales, use, and other transactions; amending s. 212.08, F.S.; revising the exemption for food
More informationClause 1. Clause 2 Clause 3. Clause FDA, MOPH.
(Unofficial) Notification of the Ministry of Public Health (NO. 353) B.E.2556 RE: Fermented Milk ------------------------------------ Whereas it is deemed appropriate to revise the Notification of the
More informationA Practical Guide to Biocidal Products and Articles
A Practical Guide to Biocidal Products and Articles Version 2.0 February 2017 Prepared by FIRA International Contents Introduction... 3 A quick step by step guide to help you meet EU Biocides Regulations
More information