New Winemakers Food Safety Template

July 22, 2018 at 11:48 AM


MPI has launched a new Winemakers' Food Safety template.

The template can be used if winemakers:
• make grape wine, fruit wine, cider or mead for local or export
markets and make other food (including beer or spirits) and/or
have cafe or restaurant,
• make grape wine, fruit wine, cider or mead for local or export
markets and make other food (including beer or spirits) and/
serve food made by others in a cellar-door tasting room or cafe,
• make grape wine, fruit wine, cider or mead for local or export

This template does not require evaluation prior to registration with MPI (unless changes are made to it).

You can view and download the template here


Tags: WSMP template Winemakers Food Safety Template
Category: News



carbon monoxideLupinglazed seafood weightsGuidelines for National Programmesfood industry crisis managementHACCP trainingsulphites in meatCOVID 19Hepatitis in frozen berriesmetal detector functionalityfish processingfood associations with pathogensFood Notice for Food Control Plans and National Programmes Food labelingEgg labellingbrix pH and water activitycrisis management guidelinesFood labellingListeria testing of ready to eat foodsCovid 19 implications for food manufacturinglisteria online trainingNational ProgrammesFood safety and Covid 19Novel food processing technologiesFood labelling for food service and cateringStandard 1.6.1 Listeria testingsalami food safety guidelinesAlcohol labelling guideImported forzen berriesFood Standards Code FCP evaluationWSMP templateAllergen management and labelling guidefood safety updatesOffice administrator positionFSANZ Food Allergen Portalfood packagingPrivate LabelHemp seed can be sold as foodallergen labellingFood business registrationrare or lightly cooked meat guidelinesImported Food Risk Advicefood preservationEnvironmental swabbing2020 General Principles of Food HygieneHPP for milkImported FoodsHeat treatments for meat and seafoodx ray detector functionalitypreservatives in meatHamburger meat cookingfood allergen labellingWater activity seminarforeign object auditsSignificant amendments to Food Control PlansIntentional SubstitutionFood Safety Culture resourcesCalculating alcohol in brewed soft drinksListeria Outbreak Rock MelonFood Standards Code revisionMisrepresentationCoronavirusFurther Processing guidelinesFood safety governanceFood Allergen Portalfood importer registrationMeat smokingFood Fraud ToolkitAcidificationFood Recall StatisticsFood Regulations 2015Health Star RatingFood labelling for retailPregnancy warning labels on alcoholCustomise Your National ProgrammeFood safety and CoronavirusAcidifying FoodUnexpected allergens in foodJob Vacancyhydrogen cyanide and apricot kernelsHemp seed food labellingAssured Food Safety new websitefood standards code indexNational ProgrammeCross contamination E coli 0157weights and measursFood Safety training coursesHome based food businessescarbon monoxide in fish processingvacuum packingFood fermentationFSSC 22000Front of pack labellingImporting food New ZealandFood safety cultureListeria monocytogenes in ready to eat foodsFood Safety Assessor positionFood Act 2014 resourcesDietary Supplements requirementsHepatitis A in frozen berriesLabelling of irradiated foodFood Safety data captureDehydrating foodsNovel foodscontrol of Hepatits A in berriesmodified atmosphere packingFood Safety postersFood RecallsFood allergenFood safety trendsMicrobiological Limits in FoodFood Act 2014 exemptionsSummary of Changes to Food Standards Codealcohol warning labelsHACCP updatesweights and measuresFood Control Plan evaluationreview of food traceability practicesMercury in FishListeria trainingPet FoodFermenting vegetablesListeria samplingfresh produce sanitationMaking food for animalsRMP template formsFood labelling guidecustom Food Control Planalcoholic beverages composition requirementsPathogen swabbingWinemakers Food Safety TemplateUCFM Guidelineswhat pathogens to test food forListeria guidelinesNational Programme guidanceMilk allergen in dark chocolateInternal Audit trainingStarting a Food businessraw milk safetyCountry of Origin labelling for foodNPDFood Fraudpre-op inspectionsDrying fruits and vegetables for food safetyStandards for food premisesSushi guidelines2020 HACCPHousehold RefrigeratorsFood Safety WatchEgg shelf lifePreparing food industry sanitisersFood Recall Procedureshow to determine shelf life of foodsfood and botulism riskHot holding meat and seafoodFoodRecall templateE coli 0157 HACCP podcastirradiated foodshelf life determinationRMP resourcesHepatitis Afood legislation updatesDomestic fridgesFood Act 2014part time food safety rolelabel reviewsCoronavirus and food safetysale of raw milkFood Safety Buddy magazineAllergen managementFood Safety ToolkitFood safety and pregnancyfood weights and measuresFood Protection ForumFood premises requirementsCooking meat and seafoodAllergens in foodFood processing criteriaFeeding food waste to pigsSafe fish consumptionraw milkTotal Diet SurveyStorage of meat and seafoodFood recall Risk ManagementHPPFood labelling for selling to manufacturersfood safety auditorfood safety roleWhich microbiological limits do I useNutrition Panel CalculatorTop 5 Food Safety TopicsHurdle TechnologyTemplate Food Control PlanListeria monocytogenes in ready to eat foodImported Food made with fortified ingredientsNew Product DevelopmentMicrobiological reference criteriaImported foodCountry of Origin labellingBacterial levels in foodsous videCommercial sterilisationListeria swabbingTemplate FCPLaboratory training coursesFood Recall guidelinesListeria outbreakFood allergensnew rules for allergen labellingsous vide for foodservicefood traceabilityFood safety training resourcesAlcohol in kombuchaSelf supply watergluten freefood safety programme templatesKombucha food safetycontract food safety specialistfood defenceEating safely when pregnantSalami manufactureshelfe life guidelinesfood contact packagingCodex HACCP updatesPregnancy warning labelsNational Programme guidelinesHigh Pressure Processingapricot kernels and food safetyintended use codingpreserving food with acidsMy Food PlanCalculate sanitiserFood Safety Assessment KombuchaFree Listeria training moduleConcentration and Drying