Food Act 2014 - Where Do You Fit?

September 21, 2015 at 4:04 PM

What do new food safety rules mean for you? Find out now!

Food Control Plan? National Programme? Confused? Food laws are changing from March next year, and you need to be prepared. If you don’t know how the new Food Act applies to you, MPI has developed a great new tool to help you find out. Visit the MPI website and use ‘Where Do I Fit?’ http://www.mpi.govt.nz/food-safety/food-act-2014/where-do-i-fit/   

The new Food Act 2014 recognises that businesses are different. How you are regulated will depend on the type of food you make or sell, and the level of food safety risk involved. Businesses that are involved with higher risk activities like making cheese or preparing meals, will be regulated differently from those involved in lower risk activities like selling pre-packaged goods or growing vegetables. The new Act comes into force on 1 March 2016, but existing businesses will be given time to transition to the new rules over a three-year period from 1 March 2016 – 28 February 2019.

To find out more, check out Where do I fit?

 

For your information: more about the tool

• The purpose of the tool is to give any food business or food provider a quick and easy way to find out how the new Food Act 2014 will apply to them.

• By answering a series of yes or no questions, you will be able to find out whether you need a Food Control Plan, a National Programme, or are exempt from operating with either– and can click links to more information.

• Once you have answered all the questions, you can view your questions and answers at the bottom of the page.

• You need to go through the tool separately for each food activity that you do (for example if you operate a manufacturing bakery and also run a café on site you would need to run through the tool for the bakery and then again for the cafe).

• The tool lets you print your questions and answers and view all the outcomes. This function is useful if you have queries about the results.

• If you think you have got the wrong result, you should speak to your local council or contact MPI (by calling the food safety helpline on 0800 69 37 21, or emailing info@mpi.govt.nz)



Tags: Food Act 2014
Category: News

Categories


Tags

Country of Origin labelling for foodFood Act 2014 exemptionsFood Control Plan evaluationSalami manufactureFree Listeria training modulefood packaginglisteria online trainingshelf life determinationsale of raw milkTotal Diet SurveyMicrobiological reference criteriaEnvironmental swabbingHome based food businessesFood Regulations 2015food allergen labellingrare or lightly cooked meat guidelinespreserving food with acidsTemplate Food Control PlanFood Allergen Portalraw milkNovel foodsfood safety programme templatesPathogen swabbingcontract food safety specialistE coli 0157 Food Recall ProceduresListeria monocytogenes in ready to eat foodsFood Fraud ToolkitMicrobiological Limits in FoodFSANZ Food Allergen PortalFood Act 2014 resourcesSushi guidelinesConcentration and Dryingfood industry crisis managementNational ProgrammesDehydrating foodsfood weights and measuresDrying fruits and vegetables for food safetyFood business registrationsous vide for foodservicehydrogen cyanide and apricot kernelsLabelling of irradiated foodirradiated foodRMP resourcesFood Safety Toolkitcarbon monoxide in fish processingcustom Food Control PlanSummary of Changes to Food Standards Codeapricot kernels and food safetyTop 5 Food Safety TopicsFood safety governanceCustomise Your National ProgrammeFeeding food waste to pigsfresh produce sanitationListeria Outbreak Rock MelonDietary Supplements requirementsPrivate LabelFoodRecall templateHepatitis in frozen berriesTemplate FCPHPPListeria samplingImported forzen berriesHACCP podcastListeria swabbingHepatitis A in frozen berriesalcoholic beverages composition requirementsNPDNational Programme guidelinesFood Safety training coursesStandards for food premisesAlcohol labelling guideFood labelingFood FraudEgg labellingbrix pH and water activityFood allergensFood Recall guidelinesHurdle TechnologyCross contamination E coli 0157HACCP trainingWSMP templatefood standards code indexallergen labellingHigh Pressure ProcessingEgg shelf lifecarbon monoxideStandard 1.6.1 Listeria testingFood premises requirementsglazed seafood weightsgluten freeCalculate sanitiserFront of pack labellingNew Product DevelopmentFood processing criteriasulphites in meatRMP template formsNational Programme guidanceweights and measuresStorage of meat and seafoodfood safety auditorFood Safety postersLaboratory training coursesFCP evaluationHealth Star Ratingfood and botulism riskHamburger meat cookingfood contact packagingfood legislation updatesFurther Processing guidelinespart time food safety roleHemp seed can be sold as foodFood safety cultureshelfe life guidelinesMilk allergen in dark chocolateHousehold Refrigeratorsfood safety updatesforeign object auditsweights and measursFSSC 22000Listeria outbreakListeria guidelinesFood Standards Code how to determine shelf life of foodsmodified atmosphere packingfood safety rolelabel reviewspreservatives in meatFood Act 2014Listeria trainingWhich microbiological limits do I useWater activity seminarGuidelines for National ProgrammesUCFM Guidelinesraw milk safetyfish processingFood safety training resourcesFood labellingFood Safety WatchMeat smokingFood Notice for Food Control Plans and National Programmes pre-op inspectionsfood defenceWinemakers Food Safety TemplateSelf supply waterInternal Audit trainingCooking meat and seafoodreview of food traceability practicesBacterial levels in foodfood traceabilityx ray detector functionalityAssured Food Safety new websiteHeat treatments for meat and seafoodNational Programmesous videvacuum packingCommercial sterilisationLupincontrol of Hepatits A in berriessalami food safety guidelinesfood preservationFood Protection ForumHepatitis AFood Safety Buddy magazineSignificant amendments to Food Control PlansHemp seed food labellingPreparing food industry sanitiserscrisis management guidelinesListeria testing of ready to eat foodsmetal detector functionalityDomestic fridgesAllergen managementListeria monocytogenes in ready to eat foodOffice administrator positionHot holding meat and seafoodFood allergenAcidificationFood Standards Code revision


Archive