Our Latest Blog Posts
MPI has launched My Food Plan - which outlines procedures to help food businesses make safe and suitable food and drink. The plan can be tailored to reflect the type of food and drink a business makes and enable management of any common food safety risks. My Food Plan has already been evaluated, which saves you time and money.
The Allergen Bureau and the Australian Food and Grocery Council has provided guidance to food businesses on declaration of milk in dark chocolate, following the recent recalls in Australia and New Zealand.
Use this on-line calculator for determining the amount of concentrated sanitiser to use to prepare your desired in-use sanitiser concentration.
New Zealand Food Safety (MPI) has amended the shelf life requirements for clean un-cracked eggs to 35 days at room temperature. This change does not affect the shelf life requirements for other types of eggs e.g. cracked or broken eggs. Operators may still choose to chill their clean un-cracked eggs if they choose to do so.
Some food businesses do not need to register under the Food Act 2014 (but do need to ensure the food they make and sell is safe and suitable). MPI have published a useful booklet on businesses that are exempt.
In this podcast Sara Mortimore, co-author of a number of books on HACCP, and a food safety and quality expert with over 30 years experience, discuses aspects of HACCP and food safety management and culture.
Resources and Useful Links
Also refer to the Resources page of Assured Audits NZ Ltd
Regulatory Websites for Food Businesses
Average Quantity System (to meet New Zealand Weights and Measures requirements)