For individuals
Mā te takitahi
Sitemap
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Bring or send to NZ
- Pets travelling to NZ
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Bringing and posting items to NZ
- Check if you can bring or send an item to NZ
- How to declare items when arriving in NZ
- What happens if you fail to declare
- Information in Chinese about what can be brought or posted to NZ
- Bringing and sending items from India
- Declare or dispose information in other languages
- Paying fines for undeclared items
- Clearance of personal goods and mail to NZ
- Arriving in NZ in your own boat or aircraft
- Take or send from NZ
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Outdoor activities
- Boating and watersports tips to prevent spread of pests
- Recreational fishing
- Gardening: finding and reporting pests
- Holding an outdoor event: tips to prevent spread of pests
- Hunting and gathering: biosecurity and food safety
- Tramping tips to prevent spreading pests and diseases
- Visiting Waiuku Forest
- Learn more about biosecurity
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Food safety at home
- Food recalls and complaints
- Food and pregnancy
- Safe food for babies
- Food allergies and intolerances
- Food for people with low immunity
- How to read food labels
- How Health Star Ratings work
- Food additives and preservatives
- Nutrients added to food
- Preparing and storing food safely at home
- Food safety tips for fishing, hunting, and homekill
- What is organic food?
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Is it safe to eat?
- Apricot kernels and apple and pear seeds are unsafe to eat
- Are defects and lumps in meat safe to eat?
- Making imported frozen berries safe to eat
- Modified atmosphere and vacuum packaging of food
- Natural radioactivity in food
- Natural toxins in vegetables and beans
- Is it safe to drink raw milk and eat raw milk products?
- Raw seed sprouts are a risk to eat
- How do trans-fatty acids affect your health?
- How to make sure shellfish and fish are safe to eat
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Safe levels of chemicals in food
- How safe levels are set for chemical residues in food
- Arsenic: safe levels in food
- Dioxins: safe levels in food
- Mercury levels in fish
- Plastic packaging, microplastics, and food safety
- Residues in wild animals and food safety
- PFAS: how these manufactured chemicals can get in food
- Fertilisers, pesticides, hormones, and medicines in food
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Food poisoning: symptoms and causes
- Food poisoning and bacteria and viruses in food
- Bacillus cereus bacteria in rice and other starchy food
- Campylobacter infection: symptoms and advice
- E. coli (STEC) infection: symptoms and advice
- Listeria infection: symptoms and advice
- Norovirus infection: symptoms and advice
- Salmonella symptoms and advice
- Fundraising, community, and social event food safety
- Food safety tips when you're sick
- Food safety in natural disasters and emergencies
- Food safety resources
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Food business
- Food Safety Rules
- Starting a food business
- Exemptions from Food Act requirements
- Food safety toolkit
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Running a food business
- Food control plans
- National Programmes: steps
- Forms and documents for food plans and programmes
- Verifying your food business
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Risk management programmes (RMPs)
- Overview of risk management programmes
- Develop a risk management programme
- Resources for developing a risk management programme
- Update or change a risk management programme
- Stop or suspend a risk management programme
- Fees and charges for risk management programmes
- Registers and lists for risk management programmes
- Risk management programme policy
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Regulators and verifiers
- Information for authorities that register food businesses
- Become a recognised verifier or evaluator of food businesses
- Food Safety Academy
- Titiro: Food Act verification and enforcement recording
- Working as a food safety officer
- Food Act guidance: practice notes
- Verification for winemaking
- Food news: a Food Act newsletter for regulators and verifiers
- Food Act 2014
- Food recalls
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Dairy products processing, manufacture, and testing requirements
- Getting started in dairy
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Dairy manufacturing
- Introduction to dairy manufacturing requirements
- Choosing the right food safety programme for your dairy business
- Approved criteria, codes of practice, and guidance for dairy
- Notices and standards under dairy legislation
- Guidance and forms for dairy processors
- Reports and documents about food safety for the dairy industry
- Specific dairy products
- Monitoring and testing dairy products
- Maintenance compounds used in dairy processing
- Fees and charges for dairy
- Bakery and grain-based products
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Honey and bee products processing requirements
- Introduction to honey and bee product processing
- Honey and bee product risk management programmes
- Labelling and composition of honey and bee products
- Managing tutin contamination in honey
- Mānuka honey testing
- Honey and bee product forms, templates, and requirements
- Fees and charges for honey and bee product services
- Beekeeping, bee product, and honey industry organisations
- Exporting honey and bee products
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Meat and game processing requirements
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Meat processing
- Introduction to meat processing
- Primary meat processing (slaughter and butchery) requirements
- Dual operator butcher requirements
- Rendering business requirements
- Grazing sheep in vineyards could affect their meat
- Maintenance compounds used in processing meat, seafood, and other non-dairy animal products
- Homekill, hunting, game and wild meat requirements
- Animal material depots holding meat and game
- Meat and game Codes of Practice and risk management programme documents
- Meat and game processing notices
- Meat and game processing forms and declarations
- Meat manuals, guides, standards, and list of amendments
- Levies and fees to the meat and game processing industry
- Meat industry organisations
- Meat industry registers and lists
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Meat processing
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Seafood processing, storage, and testing
- Introduction to fish and seafood harvest, processing and sale
- Risk management in seafood and fish processing
- Bivalve molluscan shellfish growing, harvesting, and processing
- Land-based seafood processing and food safety
- Aquaculture food safety requirements
- Processing requirements for fishing vessels
- Fish names and labelling fish for NZ and export markets
- Monitoring and testing fish and seafood
- Animal material depots holding seafood
- Manuals and guidelines for seafood processing
- Maintenance compounds used in processing seafood
- Seafood industry registers and lists
- Exporting seafood
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Winemaking standards, requirements, and testing
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Wine standards management plans
- Introduction to wine standards management plans
- Create a wine standards management plan
- Grape winemakers: Wine Standards Management Plan (WSMP)
- Cider, mead and fruit wine makers: Wine Standards Management Plan (WSMP)
- Changing your wine standards management plan
- Wine businesses exempt from needing a wine standards management plan
- Supplying grapes and wine ingredients (commodities)
- Labelling requirements for alcoholic drinks (including wine)
- Laboratory testing of water supply and wine analysis
- Verification for winemaking
- Exporting New Zealand grape wine
- Guides, forms, and templates for winemaking
- Wine legislation, specifications, and notices
- Wine industry registers and lists
- Wine industry fees and charges
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Wine standards management plans
- Poultry and egg processing requirements
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Transport, wharf, and cold and dry store operator food safety
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Transport operator food safety
- Introduction to food safety requirements for transport operators
- Which way? Find out how to manage food safety risks if you're a food transporter
- Transporting animal products for export
- Risk management programmes for transport operators
- Regulated control scheme for transport operators
- Documents, guidance, and registers for transport operators
- Food safety for cold and dry stores, and animal material depots
- Wharf operator food safety
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Transport operator food safety
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Labelling and composition of food and drinks
- Introduction to labelling and composition requirements
- Meeting requirements for labelling and composition
- Food and drink labelling and composition requirements
- Foods exempt from labelling
- Documents for labelling and composition of food
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Specific product labelling
- Labelling requirements for genetically modified food
- Labelling requirements for alcoholic drinks (including wine)
- Labelling and composition of honey and bee products
- Fish names and labelling fish for NZ and export markets
- Labelling requirements for irradiated food
- Labelling hemp seed and food containing hemp seed
- Labelling requirements for eggs and egg products
- Health Star Ratings and food labelling
- Health and nutrition content claims for food and drink
- Maintenance and cleaning products in animal product processing
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Food monitoring and surveillance
- Monitoring programmes under the Animal Products Act
- National Microbiological Database programme for meat
- National Chemical Residues Programme
- National Chemical Contaminants Programme
- Monitoring and testing fish and seafood
- Monitoring and testing dairy products
- Food Residues Survey Programme
- New Zealand Total Diet Study
- Food safety and suitability research
- Food safety in natural disasters and emergencies
- Food safety registers and lists
- Food safety codes and standards
- Food safety legislation
- Food safety training courses and events
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Export
- Exporting from NZ: how it works
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Meeting NZ standards for export
- Introduction to meeting New Zealand standards for export
- Exporting under a plan or programme
- Export non-conformances
- Requirements for exporting animal products
- Transport, wharf, and cold and dry store operator food safety
- Official export devices for animal products
- Export tests for live animals
- Production and Handling Site Identification Number (PHSIN) for plant products
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Export requirements
- Export requirements for animal products, processed food, wine, and organics
- OMARs for live animals, semen, and embryos
- Importing Countries Phytosanitary Requirements (ICPRs)
- Getting an export certificate
- Register as an exporter
- Brexit and what it means for New Zealand’s primary industries
- COVID-19 and the effects on trade
- Exporting food and beverages