Food Safety & Compliance

Equipment and probe checks in New Zealand

Choose the NZ process that matches the food and the cards used by your business. Keep cooking, cooling, reheating and storage observations separate instead of reusing a generic fridge check.

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Equipment1 action due

Walk-in fridge

Safe range ≤ 5°C

Checked

Display fridge

Safe range ≤ 5°C

Corrective action

Under-counter freezer

Safe range ≤ −18°C

Checked

Hot hold — counter

Safe range > 60°C

Checked

Weekly check · Probe calibration

Ice point + boiling point, photo — S. Rahman

Done

In the product

Putting this into practice in New Zealand

Build your routines around the food control plan or national programme that applies to your New Zealand business. For cafes using MPI's Simply Safe & Suitable template, the selected cards and your registered activities determine the work. Keep the completed checks and supporting methods ready for your verifier.

MPI: using a Simply Safe & Suitable food control plan

Record the required time observations with each temperature and identify the batch. Keep probe verification evidence so staff know which instrument is fit to use.
Use the plan's corrective-action instructions when control is lost. Keep the decision about the food with the readings and any equipment investigation for the verifier to follow.

What it does

Every unit, one register: Add fridges, freezers, display units and hot-holding per site, each with its own safe-range thresholds.
Daily checks, on your schedule: Choose each unit's daily check windows when you set it up — the day's temperature checks then appear for the team, on the rhythm you picked.
Exceptions become actions: An out-of-range reading raises an exception with a corrective action to complete, so problems are dealt with, not just recorded.
Probe calibration checks: Probe calibration runs as its own scheduled check — ice-point and boiling-point readings with a photo — so you can show your thermometers are trustworthy.
Equipment maintenance: Report faults, schedule servicing, calibration and inspections, then record the work done, evidence reference and next service date. Search the equipment history and see upcoming maintenance in manager reminders.
Contractors, repairs and costs: Coordinate equipment and property repairs with contractor records, bookings in the site time zone, quotes, invoices, costs and warranty documents. Record the completed work and the next service date. Available on web and mobile with an internet connection.

How it works

Register your equipment
Add each unit with its safe range — recorded in °C or °F, set per site.
The team works the windows
The check windows you set appear each day; staff work through them on shift.
Fix what's flagged
Out-of-range readings open an exception; the corrective action closes it with a record.

Equipment history you can show

Each unit carries its own history — readings, exceptions and corrective actions — and your probe calibration checks keep their own record beside them, so “how do you know this fridge is safe?” has a clean answer.