Have your say
The New Zealand Defence Force (NZDF) has requested its Defence Manual 4.420 to be approved as a Food Control Plan (FCP) Template under section 40 of the Food Act 2014.
The NZDF scope of operations falls under the risk-based measure for food service. This food sector covers food businesses that prepare or manufacture and serve meals, snacks, or beverages for consumers' immediate consumption and are subject to food control plans.
The plan permits NZDF, any businesses operated by NZDF, or any business authorised by NZDF to prepare, handle, and serve food at NZDF food facilities.
The Ministry for Primary Industries (MPI) has evaluated the NZDF FCP to ensure it meets the requirements of the Food Act.
What do you think?
It's important we get your feedback. Do you see any problems with approving the NZDF FCP?
This consultation will run from 22 December 2021 until 5pm on 26 January 2022.
The NZDF FCP is available only to NZDF, any businesses operated by NZDF, or any business authorised by NZDF. However, you can download MPI's evaluation of the NZDF FCP and the draft Food Notice.
Evaluation of the NZDF Template Food Control Plan [PDF, 367 KB]
Draft Notice: Approved Food Control Plan Template (New Zealand Defence Force) [PDF, 235 KB]
Section 40 of the Food Act 2014 – NZ Legislation
Making your submission
Email your submission by 5pm on 26 January 2022 to email@example.com
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 and beverage team
New Zealand Food Safety
PO Box 2526
Background to section 40 requests
The Food Act 2014, which came into effect in March 2016, introduced a risk-based approach to managing food safety. National Programmes and FCPs 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 Food 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
- make adjustments to the MPI templates to include multi-site or multi-business specific procedures or practices, or to reflect common language or terminology used in the business and have those changes approved.
Submissions are public information
Note that all, part, or a summary of your submission may be published on this website. Most often this happens when we issue a document that reviews the submissions received.
People can also ask for copies of submissions under the Official Information Act 1982 (OIA). The OIA says we must make the content of submissions available unless we have good reason for withholding it. Those reasons are detailed in sections 6 and 9 of the OIA.
If you think there are grounds to withhold specific information from publication, make this clear in your submission or contact us. Reasons may include that it discloses commercially sensitive or personal information. However, any decision MPI makes to withhold details can be reviewed by the Ombudsman, who may direct us to release it.