This link is to an overview of the Food Act and gives background and explanation of what its all about.
In this version I have provided enough pages to cover a whole years worth of records.
Here are some video clips showing real life examples of food businesses that are working under the Food Act provisions
Have a look and see how things work for the different kinds of businesses.
My business fit
Here is an awesome tool to help you find out the food safety rules for your type of business or activity.
Find out where you fit and what you need to do.
Food Control Plans
A Food Control Plan (FCP) sets out what steps a business making or selling higher-risk foods needs to take to make safe food.
The highest risk businesses must have their own ‘individual tailored’ FCP.
Medium to high risk businesses can take advantage of a template FCP that is ‘done for you’.
Manufacturers of high-risk foods or businesses which need multiple Food Act registrations will need a custom Food Control Plan (FCP) and register it with MPI.
Other businesses can also choose this type of plan to personalise the way they manage food safety.
Here are the created step-by-step processes so you can see what’s involved.
Template (done for you) Plans
Many food businesses can use a Template Food Control Plan to meet the requirements of the Food Act.
Find out if you can use one of the templates in your business by using My Food Rules.
National Programmes (NP’s) are the way that medium to lower-risk food businesses operate under the Food Act 2014.
There are guidelines for each of the 3 risk categories of NP’s ranging from NP 3 (higher), NP 2 (medium) to NP 1 (lower).
There are 3 levels of National Programmes, which are based on the food safety risk of the activities a business does. We’ve developed guidance documents for food businesses working under National Programmes which will help you manage your food safety risks.
- National Programme 1 – lower risk National Programme 1 guidance [PDF, 1 MB]
- National Programme 2– medium risk National Programme 2 guidance [PDF, 1.2 MB]
- National Programme 3 – higher risk. National Programme 3 guidance [PDF, 1.1 MB]
Community events like sausage sizzles, and cake stalls, are popular fundraisers.
Find what you need to do if you’re making and selling food for fundraising, and what other types of food activities are exempt from registration.
If you’re preparing and serving food on the marae, you probably do not need to register under the Food Act 2014 or follow a food safety plan or programme.
You just need to make sure food is safe and suitable. Find out about any rules you might need to follow.
Know, Do, Show
Both the template FCP (Simply Safe & Suitable) and National Programme Guidelines have easy to follow topics covering just about every aspect of 'what you need to do'
The process is simple - first Know what keeps food safe and suitable, then (of course Do it then make sure you can prove how you make safe and suitable food so you can Show your verifier.
MPI have done an awesome job in producing the Simply Safe and Suitable template FCP.
It is done in simple English and explains things really well. There are 8 other language versions that you can use too.
Simply Safe and Suitable
This will link you directly to the English version of this template.
MPI have listed all the over available languages of the Simply Safe and Suitable template FCP for convenience.
There are 3 levels of National Programmes, which are based on the food safety risk of the activities a business does.
These guidelines will help manage your food safety risks.
NP 1 Guide
NP 2 Guide
NP 3 Guide
Food Safety Culture
No, not the kind of culture that grows on cheese or causes food poisoning!
MPI are interested in the attitude food businesses have about food safety and suitability.
The news is mostly positive but we can do better – Have a read!
I am not a fan of raw milk based on my 50 years experience as an Environmental Health Officer.
Here is some MPI info that says you need to heat raw milk to 70C for a minute before drinking it!!! – Sounds like pasteurization to me!
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.
For all food service and food retail businesses.
Covers full index and introduction.
Food Service and Retail Food Control Plan Management.
3.0 - 6.0
Basics - Places
People & Food
Food Service and Retail Food Control Plan -The Basics.
A diary for keeping records of food safety checks – note 4 weeks worth only – get my version for a full year (pre-dated too!).
8.0 - 9.0
Retail Basics For retail businesses that process and handle food.
10.0 - 11.0
Specialist Food Service and Catering – Serve Safe.
12.0 - 13.0
For retail businesses that process and handle bakery products.
14.0 - 15.0
For retail businesses that process and handle fish and fish products.
16.0 - 17.0
For retail businesses that process and handle meat and meat products.
18.0 - 19.0
For retail businesses that make and handle delicatessen products.
Make sure you have this version in your FCP!
Make sure you have this version in your FCP!
Go to the registers and lists of Food Act recognised agencies and persons, food control plans and businesses subject to a national programme, registered food importers, and food safety verifiers.
Fees & Charges
You’ll be charged for services provided by MPI and other service providers when registering and verifying checking your business under the Food Act 2014.
If you are a template FCP or MP check with your Council first.
Here is a link to the MPI forms and documents you may need when registering a food control plan or national programme.
Food safety risk management is founded on a system know as Hazard Analysis Critical Control Points.
Its a globally adopted system.
This link may help explain how it all works but best used for those on Custom Food Control Plans or Risk Management Programmes.
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.
As well as being a regulator, MPI NZ Food Safety engages in several research programmes to help ensure food is safe and suitable in New Zealand and overseas.