Have your say
New Zealand Apples and Pears Inc. has requested approval of the Safe Quality Food Institute Food Safety Code: Primary Plan Production Edition 9 (the SQFI Code) as an official food control plan (FCP) model under section 40 of the Food Act 2014.
The Safe Quality Food Institute Food Safety Code is a plan that was developed to help packhouse operators follow and manage hazards in a food manufacturing setting and is equivalent to The Global Food Safety Initiative (GFSI) benchmark requirements.
The SQFI Code scope of operations falls under the risk-based measure for horticultural production (National Programme 1). However, the Code only applies to packhouse operations and/or coldstore activities.
New Zealand Food Safety has evaluated the SQFI Code to ensure it meets the requirements of a FCP under the Food Act.
We want your feedback. Do you see any problems with approving the SQFI Code?
The consultation will run from 6 September 2024 until 5pm on 27 September 2024.
Consultation documents
The SQFI Code is available to any business that is authorised by New Zealand Apples and Pears Inc. Additionally, you can download New Zealand Food Safety’s evaluation of the SQFI Code and the draft notice.
Draft Food Notice: Approved official templates or models for food control plans developed by third parties [PDF, 295 KB]
Related information
Section 40 of the Food Act 2014 – NZ Legislation
Making your submission
Email your submission by 5pm on 27 September 2024 to foodactinfo@mpi.govt.nz
Make sure you include in your submission:
- the title of the document in the subject line of your email
- your name and title (if applicable)
- your organisation's name (if applicable)
- your address.
While we prefer email, you can post your submission to:
Food Risk Management
New Zealand Food Safety
PO Box 2526
Wellington 6140
New Zealand.
Background to this consultation
The Food Act 2014, which came into effect in March 2016, introduced a risk-based approach to managing food safety. National Programmes and Food Control Plans are plans that identify food safety risks and set out how these will be managed on a day-to-day basis.
The Food Act requires that food business operators take responsibility for ensuring food is safe and suitable. Businesses need to be aware of the risks and be able to show how they are managing these. Section 40 of the Act allows MPI's chief executive to approve a template or model FCP which has been developed outside MPI.
This allows food businesses or industry groups to:
- develop their own FCP and have it approved so that each business using the plan does not need to submit their plan for individual evaluation, and
- make adjustments to the MPI templates to include multi-site or multi-business specific procedures or practices, or to reflect common language/terminology used in the business, and have those changes approved.
