Step 1 - Understand food control plans and national programmes
The Food Act 2014
The Food Act 2014 helps make sure that food sold throughout New Zealand is safe.
A central feature of the new Act is a sliding scale where businesses that are higher risk, from a food safety point of view, will operate under more stringent food safety requirements and checks than lower-risk food businesses. This means that a corner dairy operator who reheats meat pies won't be treated in the same way as the meat pie manufacturer.
The new Act promotes food safety by focusing on the processes of food production, not the premises where food is made. For example, someone who makes and sells food from a food truck must follow the same rules as someone who makes and sells food at a restaurant.
The Act brings in new food safety measures:
- food control plans (FCPs) – written plans for managing food safety on a day-to-day basis. These are used by higher risk businesses
- national programmes – a set of food safety rules for medium and low risk businesses. If you're under a national programme, you don't need a written plan (or develop written procedures), but must register, meet food safety standards, keep some records, and get checked.
So, where do I fit? Which option is best for my business?
For help finding out which plan is most appropriate for your food business, go to the Ministry for Primary Industries website and use the 'My food rules' tool or email us with all your details to premise@westernbay.govt.nz.
What is a food control plan?
A template Food Control Plan (FCP) is a step by step guide on food safety procedures that can be tailored to suit the needs of your business. It's a management tool for food business operators. It includes pre-printed records, forms and a diary. Operating with the FCP will help your business meet its food safety and suitability requirements and demonstrate your commitment to food safety.
View the Ministry for Primary Industries' video to learn more about Food Control Plans.
You can view or print the template FCP and diary from the Ministry for Primary Industries website.
Relevant sections of the Food Act 2014
Section 39 of the Food Act 2014 – NZ Legislation website
Section 40 of the Food Act 2014 – NZ Legislation website
Home-based business under the Food Act 2014
A wide range of food sectors are able to use domestic kitchens under a template FCP. You will need to register your Food Control Plan with Council. You will also need to meet all other legal requirements under the District Plan, bylaws and other relevant acts and regulations.
What is a national programme?
A national programme is used by lower risk food businesses to ensure that food safety procedures are undertaken on site. All national programmes require operators to keep food records to show that they are selling safe food. A food safety guide for national programmes is available. National programmes are levels 1-3 based on the business food safety risk.
If you undertake multiple food activities
Some food businesses carry out many different types of food activities (e.g. supermarket with a bakery).When this happens, your business can choose whether to use a mix of food control plans and national programmes, or whether to use just one of these. If you choose to use a single system, it must be at the highest level
Where to now? How do I apply?
What are the costs involved?
Click here to see or fees and charges.
