Assured Audits gains MPI approval for Food Control Plan Evaluation

July 25, 2016 at 5:35 PM

Assured Audits NZ Ltd is now able to offer evaluation services for Custom Food Control Plans, under the Food Act 2014.

Check out our evaluation services page for details, including an overview of how the evaluation process works, where it fits into the FCP registration with MPI, and who to contact to discuss your requirements.


Tags: FCP evaluation Food Control Plan evaluation
Category: News



Household Refrigeratorsnew rules for allergen labellingLupinFood Notice for Food Control Plans and National Programmes Food safety governanceListeria testing of ready to eat foodsFood Standards Code revisionglazed seafood weightsEgg labellingshelfe life guidelinesweights and measursFeeding food waste to pigsCustomise Your National ProgrammeSignificant amendments to Food Control Plansx ray detector functionalityfood associations with pathogensHepatitis in frozen berriesAcidificationHeat treatments for meat and seafoodEgg shelf lifesous videWSMP templateListeria outbreakCovid 19 implications for food manufacturingFood Standards Code food weights and measuresHurdle Technologycontrol of Hepatits A in berriesFood Act 2014 exemptionsFood safety and Covid 19brix pH and water activityfood safety auditorImported Food made with fortified ingredientsfood allergen labellingHemp seed can be sold as foodfood legislation updatesCovid 19 Alert Level 2Food Safety data captureWhich microbiological limits do I useAssured Food Safety new websiteMaking food for animalshydrogen cyanide and apricot kernelsListeria trainingHACCP podcastFood labelling for retailTop 5 Food Safety TopicsFood Control Plan evaluationHealth Star Ratinglabel reviewsSafe fish consumptionE coli 0157 Dangers of highly concentrated caffeineUCFM GuidelinesHPP for milkFood businesses operating under Alert Level 4GM Food resourcesAllergens in foodMy Food PlanNovel food processing technologiesfood defenceFood Safety Buddy magazineListeria Outbreak Rock MelonFortification of flourCOVID 19Food labelingSushi guidelinesFood labelling for selling to manufacturersFood Safety training coursesFood Processingfolic acid in flourFood safety and pregnancyCooking meat and seafoodalcohol warning labelspre-op inspectionsEating safely when pregnantcrisis management guidelinesFood business operating at Alert Level 2Food safety trendsListeria swabbingFood Safety ToolkitFood Recall ProceduresNational ProgrammeDrying fruits and vegetables for food safetyKombucha food safetyGM FoodsFood businesses under Alert Level 3New Product Developmentweights and measuresHemp seed food labellingImporting food New ZealandListeria monocytogenes in ready to eat foodsListeria guidelinesraw milkMicrobiological Limits in FoodStandard 1.6.1 Listeria testingImported forzen berriesImported Foodspreserving food with acidsCountry of Origin labelling for foodStandards for food premisesFront of pack labellingfood industry crisis managementreview of food traceability practicesFoodRecall templatefood traceabilityFood labelling guideIntentional SubstitutionPregnancy warning labelsgluten freeFood allergenFood FraudJob Vacancyintended use codingFood Safety Assessment KombuchaMercury in FishGuidelines for National Programmeshow to determine shelf life of foodsWinemakers Food Safety TemplateFood Safety Culture resourcesCodex HACCP updatesFood safety and CoronavirusFood processing technologiesHACCP updatesCalculate sanitiserPreparing food industry sanitisersFood labellingFood labelling for food service and cateringImported foodMeat smokingDehydrating foodsListeria monocytogenes in ready to eat foodCovid 19 Alert Level 4listeria online trainingHigh Pressure Processingraw milk safetyfood and botulism risksulphites in meatAlcohol labelling guideFood Act 2014 resourcesConcentration and DryingTemplate Food Control Planfood safety programme templatesStorage of meat and seafoodCross contamination E coli 0157Food Recall Statisticswhat pathogens to test food forWater activity seminarrare or lightly cooked meat guidelinesCalculating alcohol in brewed soft drinksapricot kernels and food safetyInternal Audit trainingshelf life determinationFood Safety Assessor positioncarbon monoxide in fish processingallergen labellingHACCP trainingLaboratory training coursesAllergen managementCountry of Origin labellingNovel foodsPrivate LabelFood safety training resourcesTotal Diet Surveyfood contact packagingalcoholic beverages composition requirementsforeign object auditsMicrobiological testingSummary of Changes to Food Standards CodeFood business registrationfood safety roleSelf supply waterNPDRMP resourcesTemplate FCPpreservatives in meatFree Listeria training moduleBacterial levels in foodHamburger meat cookingFood RecallsFood fermentationAllergen management and labelling guidepart time food safety roleFurther Processing guidelinesirradiated foodsalami food safety guidelinescarbon monoxideFSSC 22000Food safety culturefresh produce sanitationStarting a Food businessDomestic fridgesFood Allergen PortalFood Act 2014Nutrition Panel CalculatorFood processing criteriaHPPsale of raw milkfood safety updatesListeria samplingmetal detector functionalityHome based food businessesHepatitis A in frozen berriesPregnancy warning labels on alcoholfish processingInterpreting lab resultsHot holding meat and seafoodOffice administrator positionFood recall Risk ManagementFood premises requirementsfood standards code index2020 HACCPcontract food safety specialistDietary Supplements requirementsMicrobiological reference criteriafood importer registrationFCP evaluationFermenting vegetablesEnvironmental swabbingFood Recall guidelinesPet FoodCoronavirusNational Programme guidanceMisrepresentationCoronavirus and food safetyMilk allergen in dark chocolatefood packagingAcidifying Foodvacuum packingHepatitis AFood Fraud ToolkitMicrobiological analysisRMP template formsCovid-19 guidanceCaffeine powders and foodPathogen swabbingAlcohol in kombuchaFSANZ Food Allergen PortalUnexpected allergens in foodImported Food Risk AdviceFood Protection ForumNational Programmessous vide for foodserviceFood Safety Watchmodified atmosphere packingFood allergensCommercial sterilisationLabelling of irradiated foodFood Regulations 2015food preservationNational Programme guidelinescustom Food Control PlanSalami manufacture2020 General Principles of Food HygieneFood Safety posters