Home' Hospitality Business : HB MAR 2017 Contents Temperature
Are YOU prepared
with the new
NZ Food Safety
we measure it.
Testo Measuring Instruments
are certified by
Whether in the transport and storage of foods, in restaurants, in large
kitchens or in chain restaurants. Wherever temperature needs to be
recorded, testo measures up and helps you keep compliant.
Are YOU prepared
NZ Food Safety
In the food industry, temperature measurements are part of the daily
routine. The quality of the products can only be tested and guaranteed
by precise measurements. This is also the only way to fulfill HACCP
regulations. The testo range of measuring instruments can carry out
spotcheck measurements in seconds.
Contact your nearest Eurotec office today for more information.
Testo 104 IR
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WHAT’S REQUIRED ?
Most restaurants, cafés, hotels, caterers and other organisations that make
and serve food, including rest homes, can use a template created by the
Ministry of Primary Industries (MPI):
• Download and complete template plans from the MPI website
• Register with your local council (if you are based in more than
one council area, you can choose to register with the Ministry for
Primary Industries (MPI) instead)
• Follow the plan and keep records
• Get checked by a food safety ver ifier. This will likely be an
environmental health officer from your local council
USEFUL RESOURCES INCLUDE:
• Steps to a template food control plan
• Top 5 food safety factors
AUDITING PROCESS – HOW IT WORKS AND WHAT’S IN A FEE
Businesses pay an annual fee to register their FCPs. Most restaurants and
cafés register with their local council, and each council sets their own fees.
Businesses pay a separate cost to be checked, audited or ver ified and
how often they get ver ified depends on how well they manage food
safety. Councils and third party ver ifiers set their own fees, usually
between $115 and $210 per hour. Some councils have a bundled fee
for initial registration and ver ification, but the fees are separate in most
cases. Most restaurants and cafés will be ver ified by their local council.
“The major concer n we’ve had with the Act is the ability for
individual local author ities to implement their own fee structure and
these can be ver y different between the regions.” according to advocacy
and policy manager with Hospitality New Zealand, Dylan Firth.
“Our concer n is that the level of charges set by local councils is
questionably high to just be ‘cost recovery’ and the robustness of the
process to ensure that the costs, and therefore the fees involved, is weak.
Fees and charges are a necessary evil, but we’re concer ned at the levels
that they’re being set and the subsequent impact on business owners.”
WANTED: SUPPLIERS WHO MITIGATE RISK
With the introduction of the new Food Act looming, Jo O’Connell
from Omega Seafood predicts that chefs who are already busy juggling
The introduction of the new Food Act 2014 has seen increased
demands on businesses to comply with the new regulations.
According to Tom Aldridge, Instrumentation & Measurement
business unit manager with Eurotec, the knock on effect of this
applies pressure and extra workload on staff, managers and chefs,
as well as increasing business costs.
“A requirement of the new act includes performing regular
temperature checks using fit-for- purpose instruments. Because of
the added pressure, its likely shortcuts will be taken, questionable
and unreliable data gathered, plus mistakes made,” Aldridge says.
“There’s no escaping the fact that the new Food Act increases costs
but these can be minimised using correct automated processes
such as Testo Saveris 2 Wi-Fi data-logging system, which logs and
alarms all fridges and freezers 24/7. This cost-saving technology
ensures staff are free to carry out work directly related to serving
Through Eurotec, Testo instruments and products such as
contact and non/contact thermometers are used throughout the
country from café operations and restaurants, through to major
food manufacturers and supermarket chains. Each instrument
is endorsed by HACCP International, supplied with calibration
certificates and backed by a two - year manufacturer’s warranty.
FOOD SAFETY & HYGIENE
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