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Tell us about your current Food Control Plan

Tell us about your staff practices

How do you manage your cooler temperatures?

How do you manage your cleaning tasks?

How do you manage chilled received goods?

How do you manage your thermometer calibration?

Tell us how you manage your FCP

Get Your Results

Do you use a paper based or digital Food Control Plan?

Do your staff proactively engage with your current FCP?

How often do you (or your staff) record your fridge and freezer temperatures?

How often do you (or your staff) record your completed cleaning tasks?

How often do you (or your staff) record the temperature of your chilled received goods?

Do you remember to calibrate your thermometers every 12 weeks as required by the Act?

How often do you check that your FCP records are complete?

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