Food Control Plan Day-to-Day Manager Training

About this course

Build the day-to-day judgement needed to run a cafe, restaurant, takeaway or catering operation using MPI's Simply Safe & Suitable template Food Control Plan. Work through original cafe, off-site catering and chilled-meal cases, make food-safety decisions, practise checking evidence and learn how to answer a verifier honestly. Sixteen substantial interactive lessons cover people, premises, suppliers, allergens, temperature controls, cooling, service, delivery, labels, records and corrective action. Worked examples explain what to do when controls fail and distinguish required records from optional management tools. The course focuses on the current August 2026 template; custom and industry plans may have different requirements. Specialist processes need their applicable plan procedures and appropriate expertise. Allow approximately 4–6 hours including activities and the final exam; individual pace varies. The fee is NZ$65 plus NZ$9.75 GST, NZ$74.75 total per learner.

Who this course is for

• Day-to-day managers and shift leaders of cafes, restaurants and takeaways using the Simply Safe & Suitable template FCP
• Catering supervisors responsible for preparation, transport and off-site service
• Owners and supervisors managing eligible direct-to-consumer chilled or frozen meals within their registered scope

Learning outcomes

• Check the actual registered plan, scope, responsibilities and change controls
• Manage staff competence, illness, hygiene, suppliers, allergens and premises
• Apply the current template's cooking, cooling, storage, reheating, display and delivery controls
• Distinguish checks and records required by the applicable plan from optional logs
• Use evidence to explain decisions, handle problems and prepare for verification
• Work through realistic cafe, catering and chilled-meal scenarios and an assessed final exam

Course outline

1. Your registered plan, scope and manager responsibilities
2. Staff competence, illness and personal hygiene
3. Premises, water and reliable equipment
4. Suppliers, receiving and tracing ingredients
5. Allergens, recipes, substitutions and customer information
6. Cold and frozen storage, dates and stock decisions
7. Separation, preparation, thawing and time controls
8. Reliable temperature measurement, cooking and proven methods
9. Batch cooling and freezing
10. Reheating, hot holding, display and service
11. Catering, delivery and eligible chilled meals
12. Cleaning, pests, chemicals and maintenance
13. Packing, labelling and shelf life
14. Required records and verification
15. Problems, holds, complaints, recall and corrective action
16. An integrated opening-to-closing case and exam preparation

How you will learn

Move through presentation-style slides at your own pace. Select topics to reveal more detail, work through practical scenarios and complete the knowledge checks along the way. The final exam presents one question at a time with an answer-review screen before submission. Your student account saves completed lessons and assessment results.

Assessment and completion

Complete and pass all 16 marked lesson checks before the 40-question final exam. At least 32 correct answers (80%) are required to pass. Practice decisions give feedback and do not count towards the final score. Written case exercises are personal learning practice; they do not replace workplace evidence or practical assessment.

Successful completion earns an Access Food course-completion certificate. This is not MPI, NZQA or ISO accreditation, regulatory verifier recognition, business approval or proof of all workplace competence.

Before you enrol

Basic food-handling knowledge is recommended. Use your business's current registered Food Control Plan, selected cards and operating procedures alongside the course. You need internet access and a device capable of reading interactive lessons; pause and return when needed.