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

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

Food Act 2014 - Where Do You Fit?

September 21, 2015 at 4:04 PM

Categories

Tags

Archive

2018

2019

2020