New Food Notice for Food Control Plans and National Programmes

June 24, 2017 at 12:55 PM

MPI has issued a new version of the Food Notice - Food Control Plans and National Programmes, that comes into effect on 1st July 2017.

You can download the document here

The main changes are:

National programme requirements have been set for businesses carrying out:
• Pasteurisation
• Acidification
• Fermentation
• Concentration
• Drying
• thoroughly cooking and other processes.

Other processes, which fall outside national programmes, have also been identified. Businesses wanting to carry out cold plasma processing, electromagnetic processing, high pressure processing, hydrodynamic processing and ultrasonification will need to operate under a Food Control Plan.

Another change is that low acid canning requirements have also moved from Regulations to the Food Notice.


Tags: Food Notice for Food Control Plans and National Programmes Food processing criteria Self supply water Significant amendments to Food Control Plans
Category: News



UCFM GuidelinesHigh Pressure Processingraw milk safetyMicrobiological reference criteriapreserving food with acidsLupinCross contamination E coli 0157HACCP trainingsalami food safety guidelinesforeign object auditsfood contact packagingRMP resourcesListeria samplingFood Act 2014 exemptionsFood Recall Proceduresfood allergen labellingfood industry crisis managementCalculate sanitiserMilk allergen in dark chocolateDietary Supplements requirementsLaboratory training coursesmodified atmosphere packingAlcohol labelling guideweights and measursHealth Star RatingWater activity seminarPreparing food industry sanitisersFood Safety Buddy magazineFeeding food waste to pigscustom Food Control Planfood safety auditorRMP template formsStandard 1.6.1 Listeria testingsous vide for foodservicefood weights and measurespreservatives in meatpart time food safety roleHot holding meat and seafoodHousehold RefrigeratorsE coli 0157 Imported forzen berriesListeria outbreakDomestic fridgesNational ProgrammeFood FraudWSMP templateListeria guidelinesFCP evaluationCustomise Your National ProgrammeFood RecallsSushi guidelinesAssured Food Safety new websiteFront of pack labellingapricot kernels and food safetySummary of Changes to Food Standards CodeHome based food businessesraw milklabel reviewsSalami manufacturefresh produce sanitationfood safety programme templatesSignificant amendments to Food Control Plansshelfe life guidelinesshelf life determinationirradiated foodFood Regulations 2015food safety updatesNovel food processing technologiesmetal detector functionalityHeat treatments for meat and seafoodFood Act 2014Food Safety WatchHemp seed food labellingNPDFood safety governanceListeria monocytogenes in ready to eat foodsInternal Audit trainingcrisis management guidelinesFood Safety ToolkitFood Act 2014 resourcesGuidelines for National ProgrammesCountry of Origin labelling for foodCommercial sterilisationFood safety cultureweights and measuresDrying fruits and vegetables for food safetySelf supply waterFood Fraud Toolkitfood standards code indexHepatitis A in frozen berriesTemplate FCPFree Listeria training moduleNational Programme guidanceListeria swabbingsulphites in meatListeria trainingFermenting vegetablesListeria testing of ready to eat foodsStorage of meat and seafoodallergen labellingFSANZ Food Allergen PortalNational ProgrammesFood premises requirementsreview of food traceability practicesFood Safety data capturePathogen swabbingListeria monocytogenes in ready to eat foodFood Control Plan evaluationFood Recall guidelinesvacuum packingFurther Processing guidelinesFood Safety postersgluten freeFood Protection ForumFood safety trendsStandards for food premisesMeat smokingsous viderare or lightly cooked meat guidelinesTotal Diet Surveybrix pH and water activityfood defencefish processingDehydrating foodsFood safety training resourcescontract food safety specialistEgg labellingTop 5 Food Safety TopicsWhich microbiological limits do I useFSSC 22000food traceabilityx ray detector functionalityBacterial levels in foodfood safety rolePrivate Labelfood preservationfood legislation updatesAlcohol in kombuchaFood Safety training coursesHPP for milkFood business registrationListeria Outbreak Rock MelonAcidificationFood Standards Code revisionsale of raw milkCalculating alcohol in brewed soft drinksTemplate Food Control PlanFood recall Risk ManagementHepatitis ALabelling of irradiated foodcarbon monoxideglazed seafood weightsHepatitis in frozen berrieshydrogen cyanide and apricot kernelsNational Programme guidelinescarbon monoxide in fish processingFood processing criteriaalcoholic beverages composition requirementsFood allergensHurdle Technologylisteria online trainingFood Notice for Food Control Plans and National Programmes FoodRecall templateConcentration and DryingEnvironmental swabbingFood fermentationCooking meat and seafoodHACCP podcastWinemakers Food Safety TemplateFood allergenNew Product DevelopmentFood Allergen Portalfood and botulism riskAllergen managementFood labelingHemp seed can be sold as foodHamburger meat cookingEgg shelf lifeFood Standards Code My Food PlanOffice administrator positionHPPMicrobiological Limits in FoodFood labellingAcidifying Foodfood packaginghow to determine shelf life of foodsNovel foodspre-op inspectionscontrol of Hepatits A in berries