Customise your National Programme

February 28, 2018 at 4:19 PM

MPI have added a new function to their "Where Do I Fit" tool, to enable businesses to customise the National Programme Guidance to better suit their activities.

To use this tool -

If you want to customise the national programme guidance to suit your business you can do this via the MPI website link

            - Answer the questions to determine the type of National Programme you need

            - Shows “Looks like you are an NP X business”

            - Click on “NP X Questions”

            - Click on “Get your personalised NP X guidance” and answer the questions

            - Download you customised NP X guidance-    







Tags: National Programmes National Programme guidance Customise Your National Programme
Category: News



Food Recall StatisticsFurther Processing guidelinescontrol of Hepatits A in berriesFood Safety Watchfood standards code indexHPPFood Act 2014 exemptionscarbon monoxide in fish processingfood safety programme templatesAllergen management and labelling guideUCFM GuidelinesGuidelines for National ProgrammesListeria trainingAllergen managementHemp seed food labellingTop 5 Food Safety Topicsapricot kernels and food safetyHot holding meat and seafoodCovid 19 Alert Level 4rare or lightly cooked meat guidelinesvacuum packingListeria samplingFood Safety Culture resourcesfood defenceDehydrating foodsintended use codingraw milkbrix pH and water activityCooking meat and seafoodImported foodFood labelling for retailBacterial levels in foodListeria Outbreak Rock Melonfood importer registrationfood safety updatesSushi guidelinesFood ProcessingAllergens in foodFSANZ Food Allergen PortalSalami manufactureFeeding food waste to pigsCommercial sterilisationStorage of meat and seafoodRMP template formsEnvironmental swabbingFood Recall ProceduresFood Control Plan evaluationFCP evaluationListeria outbreakCaffeine powders and foodMicrobiological reference criteriaMaking food for animalsFermenting vegetablesmodified atmosphere packingsulphites in meatHurdle Technologyfood safety auditorfood allergen labellingFood safety training resourcesshelf life determinationpreservatives in meatImported FoodsEgg labellingDomestic fridgesAcidificationNational Programme guidanceFood business operating at Alert Level 2Coronavirus and food safetyNovel food processing technologiesFood Protection ForumAlcohol labelling guidesous vide for foodserviceAlcohol in kombuchaFSSC 22000Food premises requirementsWhich microbiological limits do I useIntentional SubstitutionCodex HACCP updatesLaboratory training coursesfood associations with pathogenshydrogen cyanide and apricot kernelsFood labelingcustom Food Control PlanCOVID 19Egg shelf lifeHousehold RefrigeratorsFood labelling guideAssured Food Safety new websiteirradiated foodCustomise Your National Programmex ray detector functionalitycontract food safety specialistFood processing criteriaFood business registrationfood industry crisis managementNew Product DevelopmentPet Foodmetal detector functionalityNovel foodsfish processingJob VacancyCalculate sanitiserTotal Diet SurveyFood RecallsFood Act 2014 resourcesforeign object auditsFood allergensHemp seed can be sold as foodWSMP templateListeria guidelinespre-op inspectionsHealth Star Ratingfood contact packagingFood allergenLupinhow to determine shelf life of foodsFood fermentationCoronavirusDangers of highly concentrated caffeinereview of food traceability practicesHACCP trainingPreparing food industry sanitisersListeria monocytogenes in ready to eat foodsImporting food New ZealandHome based food businessesalcoholic beverages composition requirementsHepatitis Afood packagingpreserving food with acidsFood Standards Code revisionWinemakers Food Safety Templatefolic acid in flourFood Notice for Food Control Plans and National Programmes carbon monoxideFood businesses operating under Alert Level 4Food labelling for selling to manufacturersgluten freeFoodRecall templateConcentration and DryingMy Food PlanHigh Pressure ProcessingPregnancy warning labelsFood Recall guidelinesFortification of flourHACCP updatesweights and measurspart time food safety roleFood safety trendsDietary Supplements requirementsTemplate Food Control Planfood traceabilityallergen labellingHPP for milkSelf supply waterFood Regulations 2015Calculating alcohol in brewed soft drinksDrying fruits and vegetables for food safetyweights and measureslabel reviewsCovid 19 implications for food manufacturingFood processing technologiesFood Safety ToolkitAcidifying FoodCovid 19 Alert Level 2Covid-19 guidanceOffice administrator positionMicrobiological analysisWater activity seminarsale of raw milkMilk allergen in dark chocolateListeria monocytogenes in ready to eat foodSignificant amendments to Food Control PlansMicrobiological testingFood Safety training coursesRMP resourcesStarting a Food businessraw milk safetyFood Fraud ToolkitImported Food made with fortified ingredientsFood safety and Coronavirussalami food safety guidelines2020 General Principles of Food HygieneEating safely when pregnantSafe fish consumptionFood Safety data captureFood labelling for food service and cateringListeria swabbingwhat pathogens to test food forLabelling of irradiated foodFree Listeria training moduleFood Allergen PortalMeat smokingfresh produce sanitationFood safety and pregnancyKombucha food safetyMisrepresentationE coli 0157 Pathogen swabbingfood weights and measuresHepatitis in frozen berriesHepatitis A in frozen berriesPregnancy warning labels on alcoholFood businesses under Alert Level 3alcohol warning labelsglazed seafood weightsFood Safety posterssous videListeria testing of ready to eat foodsNational Programme guidelinesNutrition Panel CalculatorTemplate FCPSummary of Changes to Food Standards CodeFront of pack labellingMercury in FishHamburger meat cookingFood safety governancecrisis management guidelinesImported Food Risk Advicefood and botulism riskNPDCross contamination E coli 0157Imported forzen berriesHACCP podcastfood safety rolelisteria online trainingFood safety cultureshelfe life guidelinesFood Safety Assessment KombuchaHeat treatments for meat and seafoodUnexpected allergens in foodStandard 1.6.1 Listeria testingFood Standards Code 2020 HACCPFood recall Risk ManagementFood Act 2014food preservationMicrobiological Limits in Foodfood legislation updatesInterpreting lab resultsNational ProgrammesInternal Audit trainingStandards for food premisesnew rules for allergen labellingFood Safety Buddy magazineNational ProgrammeFood FraudPrivate LabelFood labellingFood safety and Covid 19Country of Origin labellingFood Safety Assessor positionCountry of Origin labelling for food