For individuals
Mā te takitahi
Sitemap
-
Bring or send to NZ
- Pets travelling to NZ
- Bringing and posting items to NZ
- Clearance of personal goods and mail to NZ
- Arriving in NZ in your own boat or aircraft
- Take or send from NZ
-
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
-
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?
-
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
-
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
-
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
- Reducing food waste at home
-
Food business
- Food Safety Rules
- Starting a food business
- Exemptions from Food Act requirements
- Food safety toolkit
-
Running a food business
- Food control plans
- National Programmes: steps
- Forms and documents for food plans and programmes
- Verifying your food business
-
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
- Reducing food waste: tips for businesses
-
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
-
Dairy products processing, manufacture, and testing requirements
- Getting started in dairy
-
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
-
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
-
Meat and game processing requirements
-
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
-
Meat processing
-
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
-
Winemaking standards, requirements, and testing
-
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 registering 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
- Exporting fruit wine, cider, and mead
- Guides, forms, and templates for winemaking
- Wine legislation, specifications, and notices
- Wine industry registers and lists
- Wine industry fees and charges
-
Wine standards management plans
- Poultry and egg processing requirements
-
Transport, wharf, and cold and dry store operator food safety
-
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
-
Transport operator food safety
-
Labelling and composition of food and drinks
- Food and drink labelling and composition rules
- Labelling food for retail sale
- Labelling food sold to caterers or food service businesses
- Labelling food supplied to a food manufacturer or processor
- Documents for labelling and composition of food
-
Specific product labelling
- Labelling requirements for genetically modified food
- Labelling requirements for wine and other alcoholic drinks
- Labelling and composition of honey and bee products
- Labelling requirements for meat and meat products (including poultry)
- 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
- Allergen declarations, warnings, and advisory statements on food labels
- Maintenance and cleaning products in animal product processing
- Food monitoring and surveillance