Our Latest Blog Posts
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.
Listeria Outbreak Investigation - Summary Report Following the recent national listeriosis outbreak linked to rockmelons which affected 22 people (6 from NSW), an environmental and epidemiological investigation were both conducted. ) Tragically, the outbreak also included 7 deaths and one miscarriage. NSW DPI conducted the environmental investigation into the outbreak and causative factors which have been summarised into a report titled Listeria Outbreak Investigation - Summary Report for the Melon Industry, October 2018.
New Further Processing guidelines (with a focus on meat and seafood products) have been published by MPI.
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)