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’.

National Programmes

 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).


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.

Template FCP's

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.

Non-English Versions

MPI have listed all the over available languages of the Simply Safe and Suitable template FCP for convenience.

NP Guidelines

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

Non-English Versions


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!

Raw Milk

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!


Basics Pack
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

Retail Basics For retail businesses that process and handle food. 

10.0 - 11.0
Serve Safe

Specialist Food Service and Catering – Serve Safe.

12.0 - 13.0
Bakery Safe

For retail businesses that process and handle bakery products.

14.0 - 15.0
Fishmonger Safe

For retail businesses that process and handle fish and fish products.

16.0 - 17.0
Butchery Safe

For retail businesses that process and handle meat and meat products.

18.0 - 19.0
Delicatessen Safe

For retail businesses that make and handle delicatessen products.


Sushi (revised)

Make sure you have this version in your FCP!

Sous-vide (revised)

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.

Council Contacts


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.