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?’   

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

Tags: Food Act 2014
Category: News



Food Standards Code WSMP templateFood allergenEgg labellingSummary of Changes to Food Standards CodeFood labelingHemp seed food labellingsous videHACCP podcastcarbon monoxidefood safety updatesMicrobiological reference criteriaRMP resourcesFood Safety postersFoodRecall templateInternal Audit trainingFood Fraud ToolkitHPPAllergen managementSelf supply waterEnvironmental swabbingFood Notice for Food Control Plans and National Programmes Concentration and DryingCustomise Your National ProgrammeHACCP trainingFeeding food waste to pigsHemp seed can be sold as foodcontract food safety specialistfood preservationHepatitis A in frozen berriesDehydrating foodsListeria monocytogenes in ready to eat foodPrivate LabelAcidifying Foodallergen labellingraw milkWhich microbiological limits do I usefood standards code indexListeria outbreakshelfe life guidelineslabel reviewsSignificant amendments to Food Control Plansreview of food traceability practicescrisis management guidelinesMy Food PlanFood recall Risk ManagementTop 5 Food Safety TopicsDomestic fridgesFSSC 22000vacuum packingpre-op inspectionsHepatitis in frozen berriesfood safety programme templatesSalami manufactureHepatitis AFood FraudWater activity seminarListeria guidelinesgluten freeSushi guidelinesirradiated foodLupinlisteria online trainingTemplate Food Control Planraw milk safetyfood allergen labellingcustom Food Control PlanCross contamination E coli 0157FSANZ Food Allergen PortalPreparing food industry sanitisersfood packagingGuidelines for National Programmesforeign object auditsFood Safety data captureEgg shelf lifeFood Recall guidelinesWinemakers Food Safety Templatecontrol of Hepatits A in berriesMilk allergen in dark chocolatemodified atmosphere packingListeria samplingMicrobiological Limits in FoodHurdle TechnologyDrying fruits and vegetables for food safetyAlcohol in kombuchaLabelling of irradiated foodCalculate sanitiserTemplate FCPFood safety training resourcesRMP template formsFront of pack labellingHome based food businessesFood Safety training coursesCountry of Origin labelling for foodx ray detector functionalityNPDLaboratory training coursesFood Act 2014Fermenting vegetablesfood industry crisis managementNational ProgrammesStandards for food premisesHousehold Refrigeratorsmetal detector functionalitysalami food safety guidelinesFood Control Plan evaluationcarbon monoxide in fish processingfood safety roleFood Allergen Portalfood safety auditorPathogen swabbingNovel foodsHPP for milkListeria testing of ready to eat foodsListeria Outbreak Rock Melonalcoholic beverages composition requirementsFood Safety Buddy magazinefood and botulism riskAlcohol labelling guidehow to determine shelf life of foodsFood safety cultureFood Protection Forumfood weights and measuressous vide for foodserviceAcidificationFood allergensfood defenceUCFM GuidelinesCooking meat and seafoodCommercial sterilisationHot holding meat and seafoodImported forzen berriesfresh produce sanitationBacterial levels in foodNational Programmepart time food safety rolepreserving food with acidssulphites in meatbrix pH and water activityHealth Star Ratingweights and measursNovel food processing technologiesStandard 1.6.1 Listeria testingpreservatives in meatFood Recall Proceduresfood traceabilityFurther Processing guidelinesFood processing criteriaFood Safety WatchCalculating alcohol in brewed soft drinksglazed seafood weightsMeat smokingListeria trainingHeat treatments for meat and seafoodListeria monocytogenes in ready to eat foodsFood Regulations 2015Food safety governanceFree Listeria training moduleFood Act 2014 resourcesapricot kernels and food safetyhydrogen cyanide and apricot kernelsAssured Food Safety new websiteFood Act 2014 exemptionsFood business registrationFood premises requirementsListeria swabbingfood contact packagingHigh Pressure ProcessingTotal Diet SurveyNational Programme guidanceOffice administrator positionFood safety trendsFood fermentationStorage of meat and seafoodfish processingFood labellingFood RecallsFood Safety ToolkitNational Programme guidelinesHamburger meat cookingfood legislation updatesDietary Supplements requirementsFood Standards Code revisionE coli 0157 New Product DevelopmentFCP evaluationrare or lightly cooked meat guidelinesweights and measuresshelf life determinationsale of raw milk