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

https://www.mpi.govt.nz/food-safety/food-act-2014/where-do-i-fit/

- 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-

Example:

Tags

food industry crisis management Novel foods Food Act 2014 shelf life determination Concentration and Drying contract food safety specialist Food Safety posters Food Safety Assessment Kombucha Domestic fridges Template Food Control Plan Job Vacancy Calculating alcohol in brewed soft drinks Food Fraud Allergen management part time food safety role Front of pack labelling Listeria testing of ready to eat foods Calculate sanitiser HACCP training Assured Food Safety new website National Programme weights and measurs HACCP podcast Self supply water Hepatitis A Food Safety Buddy magazine listeria online training Food Safety Toolkit Food safety governance brix pH and water activity Imported food sous vide Food Safety data capture E coli 0157 Cooking meat and seafood Starting a Food business Food Notice for Food Control Plans and National Programmes vacuum packing UCFM Guidelines pre-op inspections food safety auditor Salami manufacture carbon monoxide Imported Food made with fortified ingredients food allergen labelling Food Control Plan evaluation food standards code index shelfe life guidelines Food Allergen Portal Food fermentation Commercial sterilisation Listeria sampling COVID 19 Acidifying Food Top 5 Food Safety Topics Food Regulations 2015 Safe fish consumption Winemakers Food Safety Template Listeria monocytogenes in ready to eat foods Cross contamination E coli 0157 Dehydrating foods Significant amendments to Food Control Plans food defence Mercury in Fish x ray detector functionality Food business registration carbon monoxide in fish processing Total Diet Survey Kombucha food safety RMP template forms NPD allergen labelling Misrepresentation Health Star Rating Food Safety Watch Template FCP Country of Origin labelling for food Labelling of irradiated food Meat smoking metal detector functionality Milk allergen in dark chocolate Food labeling gluten free Microbiological reference criteria Internal Audit training Dietary Supplements requirements Food Act 2014 exemptions WSMP template Home based food businesses weights and measures irradiated food Food recall Risk Management food weights and measures food safety role Egg labelling Office administrator position Listeria monocytogenes in ready to eat food Customise Your National Programme custom Food Control Plan Preparing food industry sanitisers food contact packaging Guidelines for National Programmes Coronavirus and food safety modified atmosphere packing Making food for animals Novel food processing technologies Sushi guidelines HPP Pregnancy warning labels glazed seafood weights Standard 1.6.1 Listeria testing label reviews Food safety culture hydrogen cyanide and apricot kernels FSSC 22000 Nutrition Panel Calculator preservatives in meat Food labelling Food premises requirements alcoholic beverages composition requirements Environmental swabbing Laboratory training courses Drying fruits and vegetables for food safety Food allergens Food Standards Code revision Food Safety Assessor position review of food traceability practices raw milk Food Recall guidelines My Food Plan food safety updates Which microbiological limits do I use Storage of meat and seafood Imported Foods National Programme guidelines Food processing criteria Feeding food waste to pigs Listeria swabbing Food Safety Culture resources RMP resources Food Fraud Toolkit food preservation Coronavirus Food Safety training courses Food Protection Forum sulphites in meat raw milk safety Food safety and pregnancy Food safety and Covid 19 food packaging Fermenting vegetables Covid 19 implications for food manufacturing Standards for food premises Hamburger meat cooking Water activity seminar apricot kernels and food safety Food Act 2014 resources Private Label Food safety and Coronavirus sale of raw milk Egg shelf life Food Standards Code food safety programme templates Hepatitis in frozen berries Listeria outbreak rare or lightly cooked meat guidelines Hemp seed food labelling how to determine shelf life of foods food and botulism risk salami food safety guidelines High Pressure Processing New Product Development foreign object audits FoodRecall template Summary of Changes to Food Standards Code FSANZ Food Allergen Portal National Programme guidance Alcohol in kombucha Food safety training resources Heat treatments for meat and seafood preserving food with acids Microbiological Limits in Food FCP evaluation Food Recall Procedures Hurdle Technology Pet Food food traceability Hepatitis A in frozen berries Food allergen sous vide for foodservice crisis management guidelines Listeria training Household Refrigerators Hemp seed can be sold as food Bacterial levels in food Intentional Substitution Lupin control of Hepatits A in berries alcohol warning labels HPP for milk Eating safely when pregnant Food safety trends Further Processing guidelines food legislation updates Hot holding meat and seafood Imported forzen berries Food Recalls National Programmes fish processing fresh produce sanitation Pathogen swabbing Acidification Imported Food Risk Advice Listeria Outbreak Rock Melon Listeria guidelines Alcohol labelling guide Pregnancy warning labels on alcohol Free Listeria training module

Customise your National Programme

February 28, 2018 at 4:19 PM

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