New Zealand Food Safety has recently published updated versions of the National Programme guidance for levels 1, 2 and 3. The new National Programmes contain rules around suitable water, plain English allergen labelling and mock recalls that businesses must follow, plus updated format and content. ...

New Further Processing guidelines (with a focus on meat and seafood products) have been published by MPI. The guidelines cover requirements for heat treatments (including pasteurisation), commercial sterilisation, acidification, concentration and drying, smoking, high pressure processing, and hurdle...