Transcript
APPLICATION FOR REGISTRATION UNDER FOOD ACT 2014 (TEMPLATE FOOD CONTROL PLAN OR NATIONAL PROGRAMME) Adobe Acrobat V11 is required to fill this form online Download for free http://get.adobe.com/reader/
FOOD BUSINESS WITH A SINGLE SITE IN UPPER HUTT CITY DISTRICT During the planning stage of any new food premises please contact Upper Hutt City Council to ensure the proposed premises meets all relevant requirements. Speak to:
Environmental Health Officer for suitability of the Building and Food Act requirements Resource Consents Planner about compatibility with Council’s District Plan Building Consents for Building Act requirements Trade Waste (regarding requirements for grease traps)
Before you start, let’s check that you have everything you will need:
Complete the application form
Attach site plan Scale floor plan (1:50) of the layout, showing physical boundaries (kitchen, dining area and any outdoor seating areas), detailing all floor, wall and ceiling surfaces, essential features or use attached physical boundaries and layout sheet (see attached guidance notes)
Written proposal on what you intend to do (see attached guidance notes)
Attach copies of company registration certificates if you have a registered limited liability company If your business is a registered limited liability company, a copy of the company registration certificate. See www.companies.govt.nz
Registration fee must be paid when this application is submitted. Ask Council about the fee amount
If there are any changes to the details provided in this application after it has been sent, tells us in writing immediately
Attach completed scope of operations document. Available from Upper Hutt City Council or www.mpi.govt.nz
Attach a letter from your verifier if that isn’t Council (National Programmes only) If you are applying for a National Programme (NP) registration, you can choose your verifier. You will need a confirming letter from your verifier to attach to this application. A list of recognised verification (or audit) agencies can be found on the MPI website, www.mpi.govt.nz, under ‘registers and lists’. The law requires councils to verify businesses registered under the template food control plan
Building Consent number if applicable Resource Consent number if applicable
IF YOU ARE HAVING PROBLEMS WITH WHAT TO DO WITH THIS FORM, PLEASE GO TO OUR GUIDANCE NOTES ON PAGE 7 OFFICE USE ONLY:
Receipt no.
____________________________________
1. SAO _________________
Date ___________________
Date
____________________________________
2. TWO _________________
Date ___________________
Type of registration
FCP
NP1
NP2
NP3
Class type
____________________________________
Registration fee
____________________________________
Environmental Health | Upper Hutt City Council | 838-842 Fergusson Drive, Private Bag 907, Upper Hutt 5140 | upperhuttcity.com | 04 527 2169 RSF-FORM-101F | July 2016
1.
What type of registration are you applying for?
MPI template food control plan: food service, and food retail NP 1
NP 2
NP 3
(Hint – you will know which type after completing the scope of operations document)
2.
If you were registered before 1 March 2016, what was your registration ID number/s? (Hint – If premises currently operates a VIP Food Control Plan – ID number on certificate or ask Council)
3.
Is this a new or existing business?
4.
New business
Existing business (eg change of owner)
Who is the operator of the food business?
Legal name(s) of operator (eg registered company, partnership or individual)
Natural person Public company Private company Partnership
A territorial authority A trustee Body corporate Board or other organisation
A department of the State or Crown
I have attached a copy of the company name registration form from the New Zealand Companies Office (www.companies.govt.nz)
Applicant business details Full legal name of owner of the business (eg company, partnership)
NZ Business Number
If you have a New Zealand Business Number (NZBN), provide this. For more information about NZBN’s, including how to get one, see https://www.business.govt.nz/companies
Trading name, if any (ie ‘Trading As’)
Same as legal name above
RSF-FORM-101F | July 2016
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Operator address and contact details You must provide this information to be registered. However, if the address is a dwellinghouse, you may ask that the address is withheld from the public register by ticking the box below.
Postal address
Physical/courier address (if different to postal address)
Address
Address
Town/city
Town/city
Postcode
Postcode
Country
Country
This address is a private dwellinghouse and I wish it to be withheld from the public register
This address is a private dwellinghouse and I wish it to be withheld from the public register
Contact person details The contact person details entered below will be used for communications about your registration, such as sending approval documents and renewal reminders. Contact Upper Hutt City Council if the details change.
Name
Email
By entering an email address you consent to being sent information and notifications electronically, if required
Mobile
Other telephone number
Operator day-to-day manager name and position Name
Position
5.
Who will be doing your verification?
Council
Other – insert name of verification agency
I have attached a confirmation letter from my verification agency
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6.
Premises details
Proposed opening date
Grease trap?
Number of staff
Type of grease trap
Maximum occupancy
Capacity
Is the Grease trap shared?
Yes No
Yes No
Toilet numbers
Urinal stalls
Male
Female
Unisex
Staff only
Accessible
Wash hand basins
7.
Mobile food premises details
Vehicle make
Vehicle registration number
Location where the vehicle will be used
Address where vehicle will be when not in use
8.
Applicant statement
I confirm that: 1. 2. 3.
The information supplied in this application is truthful and accurate to the best of my knowledge and belief; and The operator of the food business is able to comply with the requirements of the Food Act 2014; and Every operator of the food business covered by the Food Control Plan is a resident in New Zealand within the meaning of section YD1 and YD2 (excluding section YD2(2) of the Income Tax Act 2007.
Name
Job title
Signature
Date
Collection of information Collection of personal information
Some of the information collected will be displayed on a public register; and Under Principles 6 and 7 of the Privacy Act 1993, you have the right of access to, and correction of, any personal information that you have provided.
Collection of official information
All information provided to the Upper Hutt City Council is official information and may be subject to a request made under the Official Information Act 1982.
If you have any questions please contact an Environmental Health Officer Upper Hutt City Council 838-842 Fergusson Drive Private Bag 907 Upper Hutt 5140
RSF-FORM-101F | July 2016
phone (04) 527 2169 email:
[email protected]
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Health registration – fees and charges (from 1 July 2016) Licence Fees Additional inspection fee or Food Control Plan re-audit fee
Fee Per Inspection
Duplicate Licence
$45.00
Food Stall
Per Event
Late Fees
Applies to all annual licenses
Mobile and travelling shop
150% of licence fee
$93.00 Including Voluntary Implementation Programme premises
Multi-licence premises i.e. supermarkets
Eating Houses
$24.00
$148.00
Transfer of Licence Retail
$110.00
$330.00 + $110.00 for each additional unit
Including Voluntary Implementation Programme Premises
As below;
Accomodation provided for not more than 25 persons
$330.00
For more than 25 but not more than 100 persons
$385.00
For more than 100 persons
$440.00
Wholesale Food Manufacturing
$330.00
New Premises - Establishment Fee
$87.00
ADDITIONAL CHARGES Replacement FCP (photocopy and bound)
$25.00
Replacement Diary (photocopy and bound)
$25.00
Thermometer
$25.00
RSF-FORM-101F | July 2016
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APPLICATION FOR REGISTRATION UNDER FOOD ACT 2014 – GUIDANCE NOTES Scope of operations: The Scope of Operations document is slightly different to a business plan, as it provides information about what you make or sell, how products are sourced and/or supplied, how products are processed and how products are sold. Everyone needs to complete Card 1. Cards 2 to 7 will be completed depending on what sectors your business operates within. If your application is for multiple sites you will need to complete the Scope of Operations for each individual site. For help in completing the scope of operations document please contact the Council or MPI.
Site plan: The site plan should show the physical boundaries of the kitchen, dining and any internal/external seating areas. It should detail the floor, wall, ceiling surfaces and any essential features such as sinks, basins, ovens, extract hoods, fridges/freezers, walk in chillers, prep benches, dishwasher/pot wash, dry storage, toilets. An example plan is included in Appendix A and a blank page for your plan can be found in Appendix B. If your application is for multiple sites you will need to copy Appendix B and supply a site plan for each site.
Written proposal: The written proposal should resemble a business proposal covering the following topics:
The reason for the business The types of food to be provided and/or example menus The operating times of the business Whether any food will be transported or labelled The training/qualifications/experience of any staff The number of staff to be employed If operating a home kitchen, how will goods be separated between domestic and commercial use, and how much food is to be produced weekly/monthly
A blank page has been included in Appendix C for this information. For multiple site applications you may need to copy Appendix C so that you can provide all the relevant details for each individual site.
Company registration certificate: A company registration certificate can be obtained from www.companies.govt.nz. An example of what the certificate looks like is included in Appendix D.
Type of registration: For help in selecting the type of registration you are applying for, please see the MPI where do I fit tool: https://www.mpi.govt.nz/food-safety/food-act-2014/where-do-i-fit/
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Appendix A – Example plan
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Appendix B – Physical boundaries and layout
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Appendix C – Written proposal
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Scope of Operations What does ‘Scope of Operations’ mean? The term ‘Scope of Operations’ is used to describe the activities of your food business and also includes: • the sector(s) a food business operates under the Food Act 2014, • what products a food business makes and/or sells, • how products are sourced and/or supplied, • how products are processed, if applicable, and • how products are sold.
Why do I need to complete a ‘Scope of Operations’? If you are operating a food business you need to tell your local council or Ministry for Primary Industries (MPI) exactly what your business does. One way to do this is by filling out the ‘Scope of Operations’ cards. You need to complete the ‘Scope of Operations’ before you register. If you decide to do this by filling out the following ‘Scope of Operations’ cards, make sure you include your completed ‘Scope of Operations’ cards with your application form. Businesses that are exempt from registration are defined in section 31 and Schedule 3 of the Food Act 2014. You can view these exemptions at www.legislation.govt.nz.
What do I need to do? You can do this by completing the appropriate ‘Scope of Operations’ cards for your business and submitting them with your application for registration to your local council or MPI.
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Card 1 All businesses must complete this card.
1. Trading Operations – how you source and supply your products / services Tick at least one of the trading operations from this section. If your business is involved in more than one trading operation tick all the relevant activities.
Caterer Provides food, supplies and services for a social occasion or function or within an education or other facility.
Eat-in premises Examples: Restaurant, café, residential care early childhood education (ECE) centres and kōhanga reo.
Export Home delivery
Storage provider Examples: Cold stores and warehouses.
Takeaway Ready-to-eat meals sold for immediate consumption at another location.
Transport provider Ambient or temperature-controlled transport.
Wholesale Premises selling to retailers.
Examples: Pizza delivery, meals-on-wheels and grocery delivery.
Import Either as a registered food importer or through an agent who is a registered importer.
Internet On-line selling of food products.
Market Example: Stall at farmers’ or other market.
Mobile Example: Food truck.
On-licence Eat-in premises that sell alcohol for consumption at the same location.
Retail Examples: Supermarket, dairy or other premises selling direct to the consumer.
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Card 1 Continued
2. What processes do you use in your food business? Acidification
Holding at serving temperature
Using acid (low pH) to preserve food products. Examples: Mayonnaise, pickles and shelf stable condiments.
Holding at serving temperature in a pie warmer or bain-marie.
Aseptic processing/ packaging Apply heat treatment to preserve food products for an extended period of time. Examples: UltraHigh-Temprature (UHT) milk, UHT beverages, UHT stocks and soups.
Canning/ retorting Apply high temperature and pressure to make canned food products that have an extended shelf life. Examples: Canned baked beans/ spaghetti, canned fish, and canned fruit.
Concentration Increase the thickness of food products by removing water for example malt extract or condensed milk.
Drying Remove moisture from food to make products such as dried meat, milk powder and vegetable powder.
Fermentation Using micro-organisms to make or preserve food products. Examples: Kimchee, yoghurt, feta cheese, uncooked comminuted fermented meats and salami.
Handling chilled RTE products Handling chilled ready-to-eat (RTE) products with a shelf-life of more than 5 days. Example: Sliced cooked ham.
High-pressure processing Using high pressure to extend shelf-life of food. Examples: Salad dressing, juice, salads, guacamole, smoothies and meat.
Irradiation Apply radiation to preserve food products, or destroy pathogens. Examples: Irradiated herbs and spices.
Novel or unique process Applying any of the follow processes to food products: Ohmic, cold plasma, ultrasonication, hydrodynamic, electromagnetic processes (pulsed electric field, radio frequency, ultraviolet (UV) etc), microwave pasteurisation, experimental cuisine and/ or molecular gastronomy.
Pasteurisation (with heat) Apply heat treatment to preserve food and drink products. Examples: Milk, beer, juice or meat (pâte’).
Processing chilled RTE (ready-toeat) products Processes to produce chilled ready-to-eat products with a shelf-life of more than 5 days. Examples: Cooked ham, cooked small goods (requiring time/ temperature combinations to control pathogens such as Listeria).
Reheating Reheating a food that has been previously cooked for immediate consumption. Examples: Reheating a frozen cooked ready-to-eat meal.
Slow or low temperature cooking Examples: Sous vide, hangi, umu and smoking.
None of the above None of the above processes are used.
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3. How do I complete the remaining cards? In which sector does your business operate? Step 1: Select (tick) all that apply to you. Step 2: For the ones you have (ticked) complete those card(s) Grow and / or pack fresh fruit or vegetables
Retail food Sells food or drink directly to customers in a retail store or shop. Examples: Bakeries, dairies, fishmongers, retail butchers, and supermarkets that have an on-site butchery, bakery, or delicatessen .
Food service – serves / sells food directly to customers to be eaten straight away Examples: Cafés, restaurants / hospitals / takeaway shops, pubs that prepare food.
Manufacture, bake or process food Food not for direct sale to consumers.
2
Businesses that grow, harvest, and/or minimally process horticultural produce following harvest. Examples: Drying of nuts in their shells, or wholesale of horticultural produce that was grown by others.
Transport, distribute or warehouse food
3
Where these are the only / main activities of your food business.
Provide food to pre-school children
4
Businesses providing food as part of paid service in a centre-based service settings. Examples: Early childhood education (ECE) centres and kōhanga reo.
5
6
7
Exempt Extracts and packs honey
Part of my business is exempt from registration as referenced in Schedule 3 of the Food Act 2014.
1
Page 03
3
Page 08
5
Page 22
2
Page 06
4
Page 09
6
Page 23
7
Page 24
Where can I go for assistance? Contact your local council or Ministry for Primary Industries (MPI) if required.
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Card 2 Retail — Sell food or drink to customers in a retail store or shop Step 1. Tick the boxes beside each of the section titles (1-5) to show what your business sells. Step 2. For each section you have selected tick the products that you sell, or make and sell. If the food products don’t seem to be those you make or sell then re-consider whether this card is relevant or not as there could be a better match.
1. Sell only hot beverages and shelf-stable pre-packed food
2. Sell only ice cream and iced confectionery (In manufacturers’ packaging).
Food which does not require chilling or freezing.
Ice Cream Hot beverage
Examples: Coffee, tea and cocoa.
Packaged food (shelf-stable products)
Iced confectionery Examples: Ice blocks, frozen yoghurt
In manufacturers’ packaging.
3. Sell only manufacturer packaged chilled or frozen food Food which requires chilling or freezing including raw and heat processed foods that must be kept chilled or frozen to ensure safety on consumption (excluding ice cream, iced confectionery and iced dessert).
Baked products (without filling or icing)
Processed meat, poultry & seafood products
Examples: Parbaked bread and rolls.
Chilled or frozen, smoked, cooked, marinated, dried and processed products. Examples: Smoked chicken, cold smoked fish, salami, sausages, fish fingers, processed comminuted meat. May be cooked or raw.
Baked products, with filling or icing Examples: Iced cake, custard square, cream bun, sandwiches and filled roll.
Dairy products Examples: Cheese, yoghurt, curd, smoothie, milkshake and cut cheese.
Eggs Pickled eggs.
Processed fruits & vegetables Processed and/ or cooked fruit & vegetable products. Examples: Pesto, juice, frozen vegetables, fruit salad, rice salad, coleslaw, pasta salad.
Raw meat, poultry & seafood Chilled or frozen poultry, meat, insects, fish, shellfish, live shellfish.
Ready-to-eat meals & snacks Examples: Ready-to-eat meal, pizza, meat pie, savoury, filled roll, sandwiches and filled wrap.
Sauces, soups, dressings & toppings Not shelf-stable. Examples: Dressing, dip, stock, bouillon and gravy.
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Card 2 Continued
4. Sell products made by others You may open and handle these products. Examples reheating, repacking or thawing.
5. Sell products that you prepare and / or make Select this section if your business prepares or manufactures / makes products from the list below: If your business is:
Baked products (without filling or icing)
3
If you are making food only to serve for immediate consumption go to card 3
Baked products, with filling or icing
4
A wholesale bakery go to 4.18
Dairy products
Example: Scooping ice cream.
Eggs Infant formula Examples: Infant formula, follow-on formula and infant formula products for special dietary use.
Minimally processed fruits & vegetables Examples: Washed apple and trimmed beetroot.
Processed fruits & vegetables Processed meat, poultry & seafood products Raw meat, poultry & seafood Ready-to-eat meals & snacks Sauces, soups, dressings & toppings Shelf-stable products Under ambient conditions. Examples: Packet of biscuits, can of tomato soup and jar of mayonnaise. They may be sold in manufacturers’ packaging or removed from the manufacturers’ packaging. Example: Bulk bin foods.
A bakery that makes only bread and bread products go to 4.2 If your business prepares or manufactures or makes meat, poultry, or fish products you also need to complete 4.22 If you business makes shelf-stable grain-based products go to 4.5
Baked products (without filling or icing) Baked products, with filling or icing Dairy products Eggs Infant formula Minimally processed fruits & vegetables Processed fruits & vegetables Processed meat, poultry & seafood products Raw meat, poultry & seafood Ready-to-eat meals & snacks Sauces, soups, dressings & toppings Shelf-stable products 7
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Card 3
3
Serve/ sell food directly to customers to be eaten straight away Select this card if your business prepares or manufactures and /or serves meals, snacks, or beverages, e.g. cafés, restaurants / hospitals / takeaway shops.
4
If your business prepares meals, snacks or beverages for immediate consumption to vulnerable populations go to 4.19
7
If you are only serving food to pre-school children in a early childhood education setting go to 7.1
1. What types of food does your food service produce? Ready-to-eat meals & snacks Examples: Restaurant meal, catered food, takeaway, sandwiches, pie, filled roll, smoothies, milkshake and fresh juice. If you are doing any of the other foods below, also tick them.
Chinese style roast duck Doner meat Meals or snacks made using doner meat. Examples: Kebab and wrap.
Minimally processed fruits and vegetables Example: Washed apples.
Sushi Sushi rolls and sashimi.
Note: If all the food you make is for serving you’re done now.
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Card 4
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Manufacture, bake or process food Step 1: Complete this card if your business is involved in any of the listed activities (these food products are not usually for direct sale to consumers). National Programme 1 go to page 9 •
Make sugar related products
National programme 2 go to page 10 •
Makes bread, grain-based products and / or confectionery
•
Processes fruits and vegetables, nuts and seeds and / or shelf-stable condiments
National Programme 3 go to page 14 •
Makes dry mixes or food additives
•
Makes liquids or spices
Food Control plan go to page 17 •
Makes ready-to-eat food and/or prepare meals
•
Makes commercially sterilized, cold processed, and / or protein foods
•
Dairy products
Step 2: Tick the boxes besides each of the section titles (1-27) to show what your business manufacturers / makes or processes. Step 3. If you have not selected a product find a different card that applies to you.
National Programme 1 — Make sugar related products 1. Manufacture / make sugar or related products 1
If your business is involved in extracting and packing honey, you only need to tick section 1.3 in card 1.
Sugar Raw, brown, white and caster sugar.
Sugar products Examples: Syrups (glucose), molasses, golden syrup and treacle.
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Card 4 Continued
National Programme 2 — Makes bread, grain-based products and / or confectionery
2. Bake only bread and bread products You should select this section if you bake bread and bread products only. If you make other products such as cakes, muffins, slices, biscuits or filled sandwiches or rolls then you should consider the following sections to see if they are more relevant.
2 4
4
If your business makes or manufacturers nut snacks go to 4.10
For other snack products use this section.
Retail bakery go to 2.5
Crisps & chips
Wholesale bakery go to 4.18
Examples: Potato and reconstituted potato chips, cassava and vegetable chips, rice crisps, corn chips, extruded chips and snacks, pretzels, bagel/ pita chips and crisps.
Breads Examples: Bread, bread rolls, bagels, pita bread and raisin bread.
3. Manufacture / make confectionery 4
4. Manufacture / make crisps, popcorn, pretzels or similar snack products
Snack products Includes: Dried fruit and nut mixes and puffed wheat. Baked, fried and or curried pulses, popped corn and rice. Include examples: Bhuja mixes, rice snacks (nuts/seeds may be a minor component), curried peas, roasted chickpeas, 'popped' popcorn and puffed rice.
If your business makes ice, iced confectionery, and iced desserts or water based products go to 4.6
Chocolate & cocoa products Includes chocolate, carob and compound chocolate products such as individual chocolates, blocks and bars, filled or enrobed products. Example: Scorched almonds.
Sugar confectionery Examples: Caramels, toffees, hard boiled sweets, gums & jellied sweets, liquorice, fudge, marshmallow, nougat, icing, frosting, chewing gum and sherbet.
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Card 4 Continued
National Programme 2 — Makes bread, grain-based products and / or confectionery
5. manufacture / make shelfstable grain-based products 4
If your business makes snacks such as popcorn, rice crisps, cassava and vegetable chips, corn chips, extruded chips, bagel/ pita chips and/ or crisps, or pretzels go to 4.4
Baked products (without filling or icing) Shelf-stable. Examples: Savoury biscuits, sweet biscuits, enrobed biscuits, crackers, crispbreads, corn cakes, rice cakes, wafers, shelf-stable wraps, shelf-stable fruit cakes, panforte, panettone, cereal/muesli bars that contain fruit, nuts, seeds etc as minor components.
Baked products, with filling or icing Shelf-stable. Baked products that are filled or iced after baking. Example: Iced cake.
6. Manufacture / make waterbased products (Including ice, iced confectionery, and iced desserts) If your business manufactures / makes:
4
Dairy desserts go to 4.27 Fruit or vegetable juice based products go to 4.13 under non-alcoholic beverages
Ice Ice for direct consumption or to be used in packing or processing operations (party ice, bulk ice, salt-flaked ice) or water-based product (frozen or to be frozen).
Water-based desserts Water-based chilled desserts or confections. Example: Jelly.
Breakfast cereals Examples: Muesli, cornflakes and extruded brans.
Pasta Shelf-stable pasta.
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Card 4 Continued National Programme 2 — Processes fruits and vegetables, nuts and seeds and / or shelf-stable condiments.
7. Manufacture / make dried or dehydrated fruit or vegetables 4
If your business processes herbs or spices go to 4.16
5
If your business grows and packs fresh fruit or vegetables go to 5.1
9. Manufacture / make shelfstable condiments (Including sauces, spreads or preserves)
4
If your business only makes or manufacturers: Dairy products go to 4.27 Margarine or vegetable oils go to 4.14 Non Shelf-stable condiments go to 4.25
Dried fruit & nut mixes Examples: Peanuts and raisins, mixed fruit and nut combination and scroggin mix.
Fermented fruit & vegetable products
Processed fruits & vegetables
Shelf-stable. Examples: Sauerkraut, kimchee and pickle.
Dried, dehydrated or candied fruits and vegetables. Dried split lentils or pulses. Examples: Fruit chips, crystallised fruit, fruit leather, desiccated coconut and split peas.
Fermented sauces Shelf-stable. Examples: Soy sauce and black bean sauce.
Nut & seed products
8. Manufacture / make frozen fruit or vegetables Select this section if you are cutting, shelling, dicing, and blanching fruit and / or vegetables and then freezing them.
4
If your business makes dry or dehydrated fruit or vegetables go to 4.7
Processed fruits & vegetables Frozen fruit & vegetables. Examples: Frozen beans, frozen mixed vegetables, frozen stir-fry vegetables, frozen berry pulp, frozen chips, frozen hash browns.
Shelf-stable nut & bean-based butters, spreads & pastes. Examples: Peanut butter and sweet bean paste.
Processed fruits & vegetables Shelf-stable. Examples: Jam, fruit puree, relish, pickle, chutney, preserve, marinade, sauce, salsa, hummus, pesto tapenade, tahini, guacamole and mustard.
Processed meat, poultry & seafood products Shelf-stable. Example: Fish paste in a jar.
Sauces, soups, dressings & toppings Shelf-stable. Examples: Mayonnaise, aioli, tartare sauce, hollandaise sauce, béarnaise sauce, stock, bouillon, gravy, fruit topping for ice-cream and honey-based spread.
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Card 4 Continued
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National Programme 2 — Processes fruits and vegetables, nuts and seeds and / or shelf-stable condiments.
10. Process nuts, seeds and / or coffee Select this section if you carry out processes such as coating, roasting, salting or mixing or make bars where nuts or seeds are the main ingredient.
4
If your prepare nut or seed confectionery such as scorched almonds go to 4.3
Coffee bean products Coffee beans whether raw, roasted or ground. Examples: Roasted and ground coffee beans.
Dried fruit & nut mixes Nut & seed products Examples: Nut or seed flour and nut/seed snack bars (where nuts/seeds are the principle component).
Nuts & seeds Mixed nuts or seeds, whether raw, roasted, ground, flavoured or salted excluding raw nuts or seeds of one type only. Examples: Roasted almonds and spiced cashews.
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Card 4 Continued National Programme 3 — Makes dry mixes or food additives
11. Manufacture / make dry mix products Select this section if your business prepares, manufactures / makes, blends, or packs dry mix powder products, including powdered desserts, drinks, flavouring, soups or sauces. If your business makes or manufacturers:
4
Dairy powders / blends go to 4.27 Dried fruit or vegetable powders go to 4.7 Infant or follow-on formula go to 4.19 Dried meat powders go to 4.22 Dried egg products go to 4.23
Dried mixes containing animal products Dried soups and stocks, meal bases, sauces and gravies containing meat, poultry or seafood. Example: Gravy powder.
Dried mixes not containing animal products Dried soups, meal bases, sauces and gravies, baking mixes, beverage mixes, batter mixes, coating and stuffing mixes and dessert mixes. Examples: Bread mix, cakes mix, pancake mix, breadcrumbs, custard powder, flavoured drink powder, sports drink powder, milkshake mix, instant tea and coffee mix, tea bags, chocolate and malt drink powder, coffee substitute powder and non-dairy coffee whitener.
12. Manufacture / make food additives, processing aids, vitamins, minerals, or other nutrients for adding to food Food additives Examples: Acidity regulators, anti-caking agents, antioxidants, bulking agents, colourings, colour fixatives, emulsifiers, firming agents, flavours and flavour enhancers, foaming agents, gelling agents, glazing agents, humectants, intense sweeteners, preservatives, propellants, raising agents, sequestrants, stabilisers and thickeners.
Processing aids Examples: Isinglass, (clarifying agent), Hydrogen peroxide (bleaching agent). Enzymes of animal origin. Example: Pepsin. Enzymes of plant origin. Example: Actinidin.
Vitamins & minerals Examples: Folic acid, iodine and vitamin C.
Yeast & yeast products Examples: Baker's and brewer's yeast.
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Card 4 Continued National Programme 3 — Makes liquids or spices
13. Manufacture / make non-alcoholic beverages If your business manufactures or makes:
3
Freshly squeezed juices served directly to customers go to 3.1
4
Ultra-High-Temperature (UHT) processed beverages go to 4.24
14. Manufacture / make oils or fats for food Select this section if your business prepares, manufactures / makes oil or fat-based products or oil or fat products derived from vegetable or animal sources (including a mixture of those sources).
4
If you make dairy-based fats or spreads go to 4.27
Dairy beverages go to 4.27 Infant or follow-on formula go to 4.19
Animal fats Examples: Tallow, lard and duck fat.
Formulated drinks Examples: Energy, sports and electrolyte drinks.
Fruit & vegetable juice Shelf-stable or non-shelf-stable. Examples: Fruit and vegetable juices, juice concentrates, berry juice smoothie drink and chilled juice.
Soft drinks
Edible oils Vegetable/ Seed/ Fruit/ Nut oils. Examples: Canola, sunflower, rice bran, olive, avocado, coconut, hazelnut oils, also oils infused with flavouring (and may contain the flavouring product e.g. cloves of garlic).
Margarine & table spreads Fat and oil based products.
Examples: Cola drinks, soft drinks, mixers, cordials, post mix syrup, ready-to-drinks based on coffee, tea or herbs, kombucha, Water Kefir and traditional brewed ginger beer.
Water Bottled water - still, carbonated, flavoured.
15 Version dated 02 Feb 2016
4
Card 4 Continued National Programme 3 — Makes liquids or spices
15. Manufacture / make vinegar, alcoholic beverages or malt extract
16. Processes of herbs or spices Select this section if you prepare or manufacture spices or herbs or buy bulk herbs or spices and blend and/ or repack them.
Alcoholic Beverages - other Products other than beer, wine, fruit & vegetables, wine or spirits. Example: Ready-to-drink.
Herbs & spices More than minimal processing. Examples: Grinding, blending, repacking, drying or extracting.
Beer Examples: Stout, light beer, lager, ale, pilsner and draught.
Salt Examples: Salt and flavoured salt.
Processed cereal & meal products Example: Malt extract.
Spirits & liqueurs Examples: Gin and brandy.
Wine & wine products (Excludes: Wine for export). Grape wine, fruit & vegetable wine, fruit & vegetable wine products. Examples: Cider, pear cider/ perry, innovative fruit wines with grape wine/ cider, beer/ grape wine and grape wine with strawberry flavouring, mead.
Vinegar Example: Wine vinegar.
17. Process grain Select this section if you mill, malt, roll or roast grains.
4
If you manufacture / make breakfast cereals or muesli bars go to 4.5 If you manufacture / make popcorn go to 4.4.
Processed cereal & meal products Flours, meals, starches, malted grains, rolled/ flaked grains, heat treated & torrefied grains. Examples: White and wholemeal flours, grits, semolina, polenta, cornflour, rolled oats, flaked rice, bulgur, freekeh and puffed wheat.
Whole grains Whole grains & kibbles. Examples: Pearl barley, groats, kibbled wheat, rice, rye and maize.
16 Version dated 06 May 2016
4
Card 4 Continued Food Control Plan — Makes ready-to-eat food and / or prepare meals
18. Bake and wholesale products Tick and complete the section of the card that is relevant to your business.
2 4
If your business is a retail bakery go to 2.5 If your business makes only bread and bread products go to 4.2 If your business prepares or manufactures only shelf stable products such as savoury or sweet biscuits go to 4.5
Baked products (without filling or icing) Examples: Muffin, slice, cake and biscuits.
Baked products, with filling or icing Baked products that are filled or iced after baking. Examples: Iced cake, custard square, cream bun, sandwiches and filled roll.
19. Manufacture / make food for vulnerable populations Complete this section if your business manufactures or makes food products specifically for the following people: •
Children under 5
•
People over 65
•
Pregnant women or
•
People with compromised immune systems
3
If your business prepares meals, snacks or beverages for immediate consumption to consumers other than vulnerable populations go to 3.1.
Foods for infants
Examples: Puree, rusks, baby cereal, ready to eat baby food, fruit drink and vegetable drink.
Formula meals & supplementary foods
Ready-to-eat meals & snacks
These are foods for individuals whose dietary management can not be completely achieved without their use. They are intended to be used under medical supervision. Example: Powdered food contained in an individual sachet
Examples: Meat pie, samosa, pizza and quiche.
Infant formula
Breads Examples: Bread, bread rolls.
Examples: Infant formula, follow-on formula and infant formula products for special dietary use.
Ready-to-eat meals & snacks These prepared meals cover a large array of frozen, chilled or shelf-stable food products. They may require heating or not before consumption. Examples: Frozen heat-and-eat meal,chilled meal or snack, TV dinner or frozen pizza.
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4
Card 4 Continued Food Control Plan — Makes ready-to-eat food and / or prepare meals
20. Manufacture / make fresh ready-to-eat salads Fruit & vegetable salads With or without dressing. Examples: Fruit salad, green salad (bagged or binned), coleslaw, salad kit and mixed vegetable salad.
Salads containing grains or animal products Salads containing pasta, bean, rice and other grain based salads. Examples: Quinoa salad, couscous salad. Salads containing meat, poultry, seafood, cheese or eggs. Example: Caesar salad.
21. Manufacture / make meals and prepared foods 4
22. Manufacture / make meat, poultry or fish products 2
If your business manufactures or makes raw meat or poultry or fish to sell directly to consumers such as retail butchers and fish mongers go to 2.5
Other animal products
Examples: Gelatine powder and edible casings.
Processed meat, poultry & seafood products Chilled, frozen or shelf-stable smoked, cooked, marinated, dried and processed products. Examples: Jerky, smoked chicken, cold smoked fish, salami, sausages, fish fingers and processed comminuted meat. May be cooked or raw.
Raw meat, poultry & seafood Chilled, frozen or shelf-stable poultry, meat, insects, fish, shellfish, live shellfish.
If you are doing ice cream and yoghurt go to 4.27 If you are doing water based dessert go to 4.6
Desserts Frozen, chilled, or shelf-stable desserts. Examples: Shelf-stable steamed pudding, frozen juice-based sorbet or dessert.
Pasta Examples: Fresh pasta and fresh noodles.
Processed fruits & vegetables Frozen or chilled fruit and vegetables (or their products) that have undergone more than sorting, washing and minimal processing.
Ready-to-eat meals & snacks Frozen, chilled, or shelf-stable ready meals, snacks or meal component. Examples: Frozen heat-and-eat meal, chilled meal or snack, TV dinner and frozen pizza.
Version dated 06 May 2016
23. Manufacture / make / processes egg products Select this section if the egg component of your product is the main ingredient
Dried egg products Examples: Dried whole egg, dried egg white (albumen) and dried egg yolk.
Frozen egg products Examples: Frozen egg whites, yolks, pulp and quiche mixes.
Liquid egg products Examples: Pasteurised whole egg pulp, pasteurised egg white and pasteurised egg yolk.
Processed eggs Examples: Boiled, smoked, pickled, salted or preserved eggs. Omelette mix, scrambled egg mix and quiche mix.
18
4
Card 4 Continued
Food Control Plan — Makes commercially sterilized, cold processed and / or protein foods
24. Manufacture / make commercially sterilized food products Dairy products Examples: Ultra-High-Temperature (UHT) milk, cream and custard in tetra pak.
Fruit & vegetable products Examples: Canned corn and canned fruit.
25. Manufacture / make sauces, spreads, dips, soups, broths, gravies or dressings that are not shelf-stable (These products need to be kept chilled or frozen) If your business only makes or manufacturers:
4
Dairy products go to 4.27 Margarine or vegetable oils go to 4.14 Shelf-stable condiments go to 4.9
Processed fruits & vegetables Examples: Low acid canned fruit or vegetables, juice in bottles, pasta sauce in jars, UHT soy milk and UHT almond milk.
Processed meat, poultry & seafood products Examples: Canned fish, canned beef and canned chicken.
Sauces, soups, dressings & toppings Shelf stable. Examples: Curry sauce, soup or stock in a pouch.
Fermented fruit & vegetable products Chilled or frozen. Examples: Sauerkraut, kimchee and pickle.
Processed fruits & vegetables Chilled or frozen Examples: Fruit puree, jam, relish, pickle, chutney, preserve, marinade, sauce, salsa, hummus, pesto tapenade, tahini, guacamole, mustard and wasabi.
Processed meat, poultry & seafood Products chilled or frozen. Examples: Pâté, fish paste and potted meat.
Sauces, soups, dressings & toppings Chilled or frozen. Examples: Mayonnaise, aioli, tartare sauce, hollandaise sauce, béarnaise sauce, dip, stock, broth, bouillon and gravy.
19 Version dated 06 May 2016
Card 4 Continued
4
Food Control Plan — Makes commercially sterilized, cold processed and / or protein foods
26. Manufacture / make vegetable proteins or other proteins 4
If your business makes or manufacturers dairy protein products go to 4.27
Fermented fruit & vegetable products Examples: Tempeh, natto, soy-yoghurt, fermented soy bean curd, tofu cheese, pickled tofu, soy cheese and miso.
Non-fermented vegetable protein products Examples: Tofu, bean curd, soy sausage, lentil patties, hydrolysed vegetable proteins, soy flour, soy protein isolate, soy paste, functional proteins, soy ice-cream, soy frozen desserts. Vegetable-based beverages that are not commercially sterilised. Examples: Soy milk, coconut milk, oat milk, rice milk. Algae and algae derived products. Examples: Spirulina, agar-agar. Gluten and gluten products.
Yeast & yeast products Yeast extract. Examples: Brewer's yeast extracts and yeast extract spreads.
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Card 4 Continued
4
Food Control Plan — Dairy Products
27. Manufacture / make dairy products Complete this section if your business prepares or manufactures products whose main ingredients are derived from dairy material or dairy products.
Blended and / or encapsulated dairy products Examples: Colostrum tablets, sports protein powder.
Butter products Examples: Butter, garlic butter.
Cheese Soft and hard cheeses, fresh and ripened cheeses.
Condensed & evaporated milk Example: Sweetened condensed milk.
Cream products Examples: Clotted cream, cultured cream and sour cream.
Dairy desserts Examples: Cheesecake, mousse and custard.
Dried dairy products Milk powder, protein powder and whey powder. Excludes infant formula.
Fermented or renetted dairy products Examples: Yoghurt and cultured buttermilk.
Ice cream Liquid milk In consumer packs.
Raw milk dairy products Any dairy product made using raw milk.
Sauces, soups, dressings & toppings 21 Version dated 06 May 2016
Card 5
5
Grow and/ or pack fresh fruit or vegetables If you are doing any of the following:
4
Ready-to-eat salads go to 4.20 Frozen fruit or vegetables go to 4.8 Non-alcoholic beverages go to 4.13 If you process herbs or spices go to 4.16
1. What types of food does your business grow and/ or pack? Herbs & spices Fresh herbs & spices, cut or planted. Handled by the grower, packer or wholesaler. Minimal processing - is limited to rinsing, trimming, planting and packing.
Minimally processed fruits & vegetables Fresh fruit & vegetables handled by the grower, packer or wholesaler. Minimal processing - is limited to rinsing, trimming, shelling, waxing and packing. Excludes peeling and cutting. Excludes sprouts and microgreens.
Mushrooms Mushrooms and fungi handled by the grower, packer or wholesaler. Minimal processing - is limited to rinsing and packing.
Nuts & seeds Nuts and seeds handled by the grower, packer or wholesaler. Minimal processing - is limited to drying, shelling and packing.
Sprouts & microgreens Growing, harvesting or processing sprouts or microgreens.
22 Version dated 06 May 2016
Card 6
6
Transport and distribute or warehouse food (Where these are the main activities of the food business)
1. What type of food does your business transport and distribute or store in a warehouse? Bulk food Bulk food in a container for transport. Examples: Grain, honey or juice in a drum, tank or tanker.
Chilled food In manufacturers’ packaging.
Frozen food In manufacturers’ packaging.
Hot food In manufacturers’ packaging.
Shelf-stable food In manufacturers’ packaging.
23 Version dated 06 May 2016
Card 7
7
Provides food to pre-school children Complete this card if your business prepares or makes and / or serves meals, snacks, or beverages for immediate consumption by children of pre-school age (including children under 5 years of age) in a centre-based service setting (for example early childhood education service centres and kōhanga reo.
1. What type of food does your business provide to pre-school children? Infant formula Prepares infant formula for consumption by children attending pre-school. Examples: Infant formula, follow-on formula and infant formula products for special dietary use.
Ready-to-eat meals & snacks Where the food is prepared or reheated by the food business. Examples: Meals, snacks, sandwiches or similar products that may need cooking and temperature control.
24 Version dated 06 May 2016
01
National Programme (NP) An Overview
Higher Risk
FCP: Custom or Template
•
Makes alcoholic / non-alcoholic drinks, fats / oil
•
Processes herbs, spices, grains
•
Handles and sells food but does not prepare or make it. e.g. Reheats meat pies or scoops ice cream.
Include activities such as: •
Early childhood education services and kōhanga reo
•
Makes confectionary, crisps and snacks, shelf-stable sauces and condiments, breakfast cereals and biscuits (grain-based), water / ice based products such as jellies and ice blocks
•
No plan or programme Lower Risk
Records All businesses under a National Programme must use good food safety practices and keep written records. A summary of what you have to do is outlined below and more information is on the following pages.
Getting Registered
NP 2 Businesses
NP1
If businesses have good food safety steps in place and are following them the verifer will visit:
Include activities such as:
NP3
NP2
Verification
NP 3 Businesses
Bakes bread
NP 1 Businesses Include activities such as: •
‘Makes’ Honey
•
Grows vege / fruit
•
Sells hot drinks, pre-packaged shelf stable foods
•
Transports food
People
All businesses that come under the National Programme (NP) under the Food Act 2014 must register. If your business started after 1 March 2016, you must register under the Food Act 2014 before you open. If your business started before 1 March 2016 check the transition timetable on the MPI website (here) for the date you must register by. Until then keep your current arrangements in place.
NP3 At least every 2 years
•
Make sure staff have the right skills and record it.
•
Staff need to be healthy, handle food hygienically and wear clean clothing. Record sickness or lack of appropriate clothing worn.
Places •
Record any pest infestations, and the action you took.
•
Keep records to show food is kept safe when being transported and if there is was a problem what you did to correct it.
NP2 At least once every 3 years
Products •
Keep records of who supplys your food, the type, date and amount received.
•
Record action taken if food is contaminated.
•
If food is recalled, record issue, extent and action taken.
Processes •
Keep records when cooking poultry.
NP1 Once at the start and then only if a problem occurs
02
National Programme
What you need to do to keep food safe People
Places
•
Make sure all staff have the right training, so they know how to make safe food
•
The place you make food in must be clean and hygienic, so that food won’t be contaminated
•
If you’re unwell, don’t help with food
•
•
Wash and dry your hands before touching food
Check and remove anything – e.g. glass, metal, plastic, dust, fumes – that could get into your food
•
Staff need to be healthy, handle food hygienically and wear clean clothing
•
Keep the food preparation area pest free, and destroy any food contaminated by pests.
•
Throw waste away, so it can’t contaminate food or attract pests
•
Make sure water used for food and cleaning is safe to drink
Product • • •
You must know where your food has come from, and who you sell it to (e.g. other businesses or final consumer) Make sure your ingredients are safe, in good condition and at the right temperature Make sure that allergen free food isn’t contaminated by contact with other food, surfaces or equipment that has been in contact with foods containing allergens
•
Make sure chemicals used for cleaning are used according to manufacturer’s instructions
•
Use safe packaging that won’t contaminate food
•
Meet labelling requirements
•
Make sure food can be recalled if necessary
Processes •
Clean utensils, surfaces and equipment before preparing food
•
Make sure food is cooked or processed so that harmful germs can’t survive.
•
Keep cooked and ready-to-eat food separate from raw food
•
Store food in clean, sealed containers
•
Keep cold food cold and hot food hot – including when transporting food. Keep cold food below 5 degrees in the fridge.
03
National Programme
Recording Requirements The following is a break down of the National Programs regulations outling the Records you must keep to prove that your business is providing safe and suitable food.
People Competency and training Record the skills needed by staff to ensure food is safe and suitable. Keep records to show they have these skills. These are generally kept in personnel files’
Regular record keeping needed
!
Protection against contamination
Records needed if something goes wrong
!
Keep a record of any instance where personal hygiene, clothing or behaviour compromises the safety and suitability of food (e.g. staff cooked food when they were sick, or allowed hair to get into food). Record any actions taken to prevent contamination of food
Places
Products
Protection during transportation
Receiving and sourcing food
Keep Records to show that food is kept safe when it is transported. If there is a problem, keep records to show the actions you took
To make sure you know where your food comes from you must record:
Maintenance compounds
!
If chemicals (e.g. cleaning products) contaminate food, record: •
The incident
•
The actions you took
Pest control
!
If you find pests or evidence of pests keep a record showing: •
The type of pest found
•
The extent of the infestation
1. The names and contact details of suppliers 2. The type and amount of food received and any batch codes 3. The temperature of food at the time it is received, if it is meant to be hot or cold 4. Any actions taken if food is not safe and suitable when you received it
Identification and tracing of food If there is a problem with your food, you need to know where it came from, what you used it in, and where it went. Keep records to enable your food to be identified and traced. Batch codes can also be useful here
Records
04
Processes !
Maintenance
Corrective actions
Record any maintenance that is carried out on:
You must keeprecords of what you when things go wrong with the processes you have in place to make food safe. These should include:
•
The building
•
Equipment
•
Facilities
Cooking Poultry Poultry is high risk. When you cook poultry keep a record of: •
The product (e.g. drumsticks or whole chicken)
•
The date cooked
•
The temperature you cooked it to and the time it was kept at this temperature
•
What you did with the poultry if it was not cooked properly
•
A description of what went wrong
•
How you fixed the problem
•
What you did with the food that was affected
•
What or who caused it, and whether people need more training
•
What you did to stop it happening again
•
Any other actions you took
Recall of food or food-related accessory If your food is recalled keep records of: •
The problem and extent of the problem
Cooling Food
•
Actions taken to identify and remove the food from sale
You have to be careful when cooling high risk foods such as chicken or meat. You must keep a record showing:
•
Actions taken to prevent the problem happening again
•
Any monitoring of the recall process
•
The food
•
The date the food is cooked
•
The time it took to cool it to the required temperature
•
What you did with the food if it did not cool quickly enough
Requirements in relation to operators using self-supplied water If your business uses water that is not from the town supply, a record must be kept of: •
Any test results
•
Any actions you took when any test result did not meet requirements
!
Decision matrix What form do you need to complete and who should you submit it to? That is either your local council or MPI Does your food business operate from one or several sites?
Does your food business operate in one or several areas?
Which risk based measure applies to your food business?
You will need to apply with either your local council or MPI — see below.
You will need to apply with either your local council or MPI (as indicated below) and complete the following application form.
Single Site
One
National Programme 1 National Programme 2 National Programme 3 or Template FCP
Your local council
Application form to be provided by local council
Multiple Site
One
National Programme 1 National Programme 2 National Programme 3 or Template FCP
Your local council
Application form to be provided by local council
Multiple Site
Several
National Programme 1 National Programme 2 National Programme 3
You can either:
If registering with council, application form to be provided by local council
1.
register each premises with the respective local council or
2.
Multiple Site
Several
Food Control Template
register all premises under one application with MPI
You can either: 1.
register each premises with the respective local council or
2.
Single & Multi Site
One & several
Custom Food Control Plan
register all premises under one application with MPI
MPI
If registering with MPI, use Application Form - FA10MSNP New multi-site food business subject to National Programme under Food Act 2014 If registering with council, application form to be provided by local council If registering with MPI, use Application Form – FA10MST New Multi-Site Template Food Control Plan under Food Act 2014 Application Form - FA10C New Custom Food Control Plan under Food Act 2014
Apply with local council
Apply with local council or MPI
Apply with MPI
Food Act 2014: Frequently asked questions When do I need to follow the Food Act 2014? All new food businesses need to register under the Food Act before they start selling food. If your business existed before 1st March 2016 you have time to make changes. Check the transition timetable to see when your type of business needs to move to the new rules. How do I register under the Food Act 2014? First, check how the new law applies to your business. Use the Where do I fit? tool on the MPI website. The tool will tell you whether you need to use a food control plan or national programme. You’ll need to register with your local council or MPI. This depends on where you operate, and what type of plan or programme you are registering. The table below shows where you need to register: Type of plan or programme Template food control plan (by a business primarily engaged in food service or food retail) National programme (any sector)
Custom food control plan (or a template FCP used by a primarily manufacturing or wholesale business)
Where your business is based Based in one local council area, operating a mobile food business, or selling online. Based in more than one local council area
Anywhere
Who to register with Local council
Option of registering each site with the corresponding local council in each area, or else you can register all sites under one registration with MPI. MPI
If registering with your local council, contact them for application forms and details of how to register. If registering with MPI, step by step details of how to register, along with application forms, can be found on the MPI website. See the ‘steps’ pages, under food control plans or national programmes. What is a food control plan? Higher risk food businesses, like those who cook meals or make ready to eat products, must use a written plan to keep food safe. This is called a food control plan. The plan helps you manage risks to food safety on a day to day basis, and makes it easy to keep a record of what you do
Food service businesses – like restaurants, cafes and caterers, and retailers – like butchers, fishmongers, supermarkets and delis, can use a template created by MPI. If you make and serve food as part of a service – at a school, hospital or rest home for example – you can also use one of these templates. See the steps to getting a template food control plan. Those who use unique processes, like manufacturers of higher risk products, need to write their own plan. This is called a custom food control plan. These plans are flexible, and let you manage food safety in a way that suits your business. See the steps to getting a custom food control plan.
What is a national programme? Lower and medium risk businesses follow a national programme. This means that you don’t need to use a written plan, but must register your business, meet food safety standards, keep some records, and get checked. For guidance about what you need to do, and what records you need to keep, see national programmes. There are 3 levels of national programmes, based on the level of food safety risk involved in your business. Level 1 is the lowest risk. I sell food for fundraising, what do I need to do? If you sell food for fundraising on up to 20 occasions in a calendar year, you don’t need to register the activity. However, you must provide safe and suitable food. More information can be found on the Community Food page. If you sell food on more than 20 occasions, your business will need to operate with a food control plan or national programme. Can I donate food? A business donating food must make sure that it is safe and suitable at the time it is donated, and provide the recipient with the information needed to keep it safe and suitable. You don’t need to register the activity. I sell food at community events, such as food fairs or local markets, what do I need to do? If you sell food once in a calendar year you don’t need to register. However, you must make sure that the food is safe and suitable. If you do this more than once (e.g. at a number of local events, markets etc.) then you will need to register with a food control plan or national programme, depending on the type of food you sell. If you sell food at a fundraising event, such as sausage sizzles or school fairs, you can do so up to 20 times a year without registering. Again, you must make sure that the food is safe and suitable. More information see: Community Food Can I sell home kill? No. It is not legal to sell home killed meat or recreationally caught fish. Recreationally caught meat (such as venison, pig) can only be sold if it has been inspected and cleared for sale at a primary processor operating under the Animal Products Act 1999.
Ministry for Primary Industries
Food Act 2014: FAQs
I want to make and sell alcohol. What do I need to do? Under the new Food Act, brewers, distillers, and manufacturers of vinegar, alcoholic beverages or malt extract will operate under a national programme 3. See steps to a national programme 3. Grape wine for domestic consumption, mead and fruit wines can be made under the Food or Wine Acts. If you sell food as well as make wine, you can register all your activities together under the Food Act. However, if you want to export wine, you need to operate under the Wine Act. Manufacturers of alcoholic beverages should also check their obligations under the Customs and Excise Act 1996
Can I sell food I make at home? Under the Food Act 2014, it is okay to use a home kitchen, as long as you meet the same food safety standards as other businesses. This means that you will probably need to register with a food control plan or a national programme, depending on the type of food you make. Find out what you need to do by using Where do I fit? If you are only making food very occasionally, you may not need to register, but you will still have to make sure that food is safe to eat. You must also meet all the relevant council requirements and bylaws. You should contact your local council to find out about these. Can I sell food online? Whether you sell food from a shop, at a market, or on the internet your business must meet the requirements of the Food Act 2014. For example, you may need to register with a food control plan or national programme. Find out what rules apply to your type of business by using Where do I fit?
I run an early childhood education (ECE) service, what do I need to do? The law requires all ECE providers to make sure their food is safe and suitable. What else you need to do depends on the type of food you make or sell, and where you operate from. If staff cook food at an ECE centre or kōhanga reo, and there are fees to attend, you will need to register under national programme 2. If staff only prepare fruit or pre-packaged snacks, for example, then there is no need to register. If you operate a home-based service, you also don’t need to register. Other activities, like children bringing packed lunch, or preparing food with the children as part of the curriculum, are outside the scope of the Food Act. More information: ECE guidance I run a hospital, rest-home or prison, what do I need to do?
Ministry for Primary Industries
Food Act 2014: FAQs
Hospitals, rest homes and prisons that make food (i.e. cook or prepare meals or snacks) will need to use a written plan to keep food safe. This is called a food control plan. The plan helps you manage risks to food safety on a day-to-day basis. You can use a template provided by MPI, called the ‘food service’ template. See steps to getting a template food control plan. If you would like more flexibility, you can write your own plan. See steps to getting a custom food control plan. I’m a school, what do I need to do? What you need to do depends on the type of food you make or sell. Schools that make food (i.e. cook or prepare meals or snacks) will need to use a written plan to keep food safe. This is called a food control plan. You can use a template provided by MPI, called the ‘food service’ template. See steps to getting a template food control plan. Schools that sell only lower risk food (such as packaged food) may be able to follow a national programme, which means you must register and get checked, but don’t need a written plan. Other food activities, such as curriculum catering, may not need to be registered. For more details see ‘how does the Food Act apply to education providers?’
I have a registered food safety programme (FSP), when do I need to register under the new Food Act? Existing business with a food safety programme have until 28 February 2019 to transition to the new Act, unless they make a major change to their operation. You must apply to register by 30 November 2018. You can choose to transition earlier if you want to.
Can I make changes to my food safety programme? If you make a minor change to your food safety programme, i.e. a change of responsible person, phone number, contact details, you can update your current approval. A form (FA1) is available on the MPI website. If it is a significant change to your operation i.e. a change of location, or adding a new type of product that has different food safety risks to be managed, then you will have to apply to register your business under the new Food Act.
How does compliance work? All food businesses need to get checked to make sure they are selling safe food. You will be checked by someone from your local council or an independent verifier. They will check to make sure you are following good safety practices and keeping records. The focus will not be on your kitchen looking a certain way, but on making sure you are doing the most important things to keep food safe. How often you get checked will depend on whether you are a high or low risk business. It will also depend on how well you manage food safety. Those who are doing well, will be checked less frequently.
Ministry for Primary Industries
Food Act 2014: FAQs
For more information, see ‘steps to a food control plan’ and ‘steps to a national programme’ web pages. How much will the Food Act cost me? Businesses need to pay costs of registering and getting checked (known as verified). These costs depend on the level of risk involved in your business. Registration fees for MPI are shown below (GST inclusive). Councils set their own fees. If registering with your local council, contact them directly to find out how much they charge.
Custom food control plan
Registration fee (if with MPI) $401.06
Template food control plan
$222.81
National Programme 3
$133.69
National Programme 2
$133.69
National Programme 1
$133.69
Renew your registration Annually – renewal fee is $89.13 Annually – renewal fee is $89.13 Every 2 years – renewal fee is $89.13 Every 2 years – renewal fee is $89.13 Every 2 years – renewal fee is $89.13
Verification costs Once you open for business, a verifier needs to check that you are making safe food. Independent verifiers and local councils set their own fees. You can get some quotes to find out how much it will cost. See list of verifiers How often you get checked will depend on whether you are a high or low risk business, as well as how you manage food safety. Those who are doing well, will be checked less frequently. Evaluation costs Custom Food Control Plans need to be independently evaluated before registration. As above, the cost will need to be advised by the selected evaluator.
Ministry for Primary Industries
Food Act 2014: FAQs
