MPI Stuff
The following are all found on the MPI – New Zealand Food Safety website.
There is so much information available so you should find exactly what you want.
But if you get lost just contact me for help.
Click on the icon to link.
To return click on the arrows.
If you want to start a new food business, there are rules you need to follow.
Find out how to make and sell food in a safe and suitable way.
The MPI’s food safety toolkit has resources to help you ensure the food you make and sell is suitable and safe to eat.
When you have a food business, you need to have a plan or programme to manage food safety risks.
Find out how to develop yours and get your food business verified.
Under the Food Act 2014, some low-risk food events and businesses don’t need a food control plan or national programme.
Find out if this applies to you.
Working with a National Programme is the way that lower-risk food businesses operate under the Food Act 2014.
Find out if you can use a National Programme in your business, by using My Food Rules.
A food control plan (FCP) sets out what steps a business making or selling higher-risk foods needs to take to make safe food.
You use it to identify risks and show how they’re being managed.
It means customers will know your food is safe – and it can help you create a successful food business.
The Food Act 2014 takes a common-sense approach to food safety.
If you make or sell food, your business may need to be registered.
Find out more about the Food Act and what it means for you.
Food safety is ensured in various ways, through the application of codes of practice (COPs), Hazard Analysis and Critical Control Point (HACCP) systems, and good operating practices (GOP).
There are rules for what can go into food sold in New Zealand, and what a food label must say.
Find out how to follow these rules for the food you sell.
Read about the industry requirements for food recalls, with procedures and templates to help you develop and follow a recall plan for your business.
Food businesses that involve primary processing of fish, meat and dairy products are covered under the Animal Products Act 1999 (APA).
The APA is New Zealand’s legal framework for processing animal material into food, such as meat and dairy products. It establishes a risk management system that requires all animal products traded and used to be ‘fit for intended purpose’ through meeting New Zealand animal product
standards.
Food businesses operating under the APA will generally be required to use a Risk Management Programme to manage the food safety risks of their businesses.
Food businesses that involve primary processing of fish, meat and dairy products are covered under the Animal Products Act 1999 (APA).
The APA is New Zealand’s legal framework for processing animal material into food, such as meat and dairy products. It establishes a risk management system that requires all animal products traded and used to be ‘fit for intended purpose’ through meeting New Zealand animal product
standards.
Food businesses operating under the APA will generally be required to use a Risk Management Programme to manage the food safety risks of their businesses.
If you’re a meat or game processor, supplier, hunter, importer or exporter, find out about the food safety requirements that apply to you.
Find out about food safety requirements for the seafood industry.
This includes growing, harvesting, processing, storing, testing, and selling seafood for the domestic market and for export.
Find out how to meet New Zealand’s legislation requirements when processing dairy products, including milk, milk powder, butter, yoghurt, cheese, ice cream and more.
Find out how to meet New Zealand’s bee product, honey, and mānuka honey regulations for manufacture, processing, sales, and storage in the beekeeping and honey industries.
Find out how to meet New Zealand’s poultry and egg farming and processing requirements under the Animal Products Act 1999.
Maintenance compounds are products like detergents and sanitisers.
They are used to clean or maintain animal product processing facilities and equipment.
If your business operates a risk management programme, you must use approved maintenance compounds.
These links provide information on issues that need particular focus.
The list is not exhaustive so if you have any more to add just let me know.
If you make bread, cereals, cakes, biscuits, or other baked goods intended for sale, there are food safety requirements you need to meet.
If you make grape or fruit wine, cider, perry, port, sherry, or fruit liquers, or supply their ingredients, here’s how to make sure you’re following the Wine Act 2003.
Natural disasters and adverse events (like floods, storms, power cuts, and earthquakes) can affect your access to clean water and electricity.
Find out how to protect yourself from foodborne illness during and after these events.
Transport, cold and dry store, and wharf operators must meet food safety requirements.
These depend on the product they’re transporting, storing or handling, and whether it’s bound for local or export markets.
Te Kai Manawa Ora provides step-by-step guidance on procedures to keep kai safe while maintaining its sanctity from a tikanga Māori perspective.
Food safety documents for meat and game processing – including manuals, guidance documents, and industry standards.
Most food businesses now use the Simply Safe and Suitable template version but the original version still is used and/or preferred by some businesses.
It also has a lot of content and guideline information that is useful.
These documents are still available on the MPI website but not so easy to find.
They are produced in a format that enables commercial printing.
Basics Pack
For all food service and food retail businesses.
Covers full index and introduction.
A diary for keeping records of food safety checks – note 4 weeks worth only – get my version for a full year (pre-dated too!).
Find details of operators, businesses, and individuals that are registered, recognised, approved, or listed under laws administered by MPI.
Regulators and verifiers help food businesses follow food safety rules.
Find information for authorities that register food businesses, verifiers, evaluators, and food safety officers.
If you need to contact your local Council for information then this list may save you time getting the contact information you need
Monitoring to ensure food safety is one of the vital tasks carried out by MPI.
MPI’s research programmes help to ensure food is safe and suitable in New Zealand and overseas.
Shelf-life is important as it determines how long some foods will be safe (use-by date) or when food quality will be affected (best before date).
This document is technical but a great resource for those engaged in shelf life determination.