Food Act Improvement Programme

Review levy models

Some businesses have told us they feel the current levy models don’t always reflect business size or risk.

We're exploring alternative levy models based on business size and risk that are cost-effective to administer and don’t require too much additional information from businesses.

Proportionate regulatory controls

Small businesses often face the same requirements and costs as large operators, which can feel disproportionate and unfair. We are going to review and amend the current Food Act schedules which determine what requirements apply to businesses.

We've completed a review on requirements for home-based cake makers and decorators and provided an exemption to reduce regulatory burden for this sector.

Proposed regulatory exemption for home-based cake makers and decorators of shelf-stable cakes

Streamlined horticulture sector requirements

Businesses in the horticulture sector have raised issues with duplication between Food Act requirements and industry schemes. Our plan is to:

• streamline verification and registration requirements between the Food Act and industry schemes 
• review oversight of horticulture verifiers and reporting requirements.

Templates help to assist food businesses to meet food safety and suitability requirements. 

We’ve heard from many businesses that the current Simply Safe and Suitable Food Control Plan template is hard to use. It’s often too technical and doesn’t always fit in with the different ways businesses operate.

We plan to:

• update and simplify templates so they’re easier to understand and use
• explore a flexible approach with a base template and optional add-ons for different types of food businesses
• create specialist procedures for businesses with unique needs
• review scientific guidance for making dried meat products (other than biltong) and Peking Duck
• review the cheesemakers’ template to better support dairy producers.

Understanding critical controls

Operators have also said staff often struggle to understand which food safety risks matter most. We are looking to highlight critical hazards in templates and update and maintain our food safety hazards database.

Simpler record-keeping

Many food businesses told us that keeping records (especially for temperature checks and logs) feels like a lot of work. They want requirements that are simpler and based on real risk. We plan to:

• review current record-keeping requirements
• look for ways to reduce unnecessary record
• create additional user-friendly record blanks options
• update guidance materials to reflect any new requirements.

Food safety training

Operators have identified that it can be expensive and hard to provide training for all staff to ensure they have appropriate food safety knowledge. We plan to develop free online training modules for food service workers.

More resources

Businesses have told us it’s not always easy to find the food safety information they need. They also suggested using existing channels to make this information more widely available. Our improvement programme includes:

• assigning dedicated support resources
• engaging food distributors to expand reach of communication channels
• translating recall, allergen, and labelling guidance into Hindi, simplified and traditional Chinese.

Several businesses have told us they face challenges when moving into exporting. They need better support and clearer information to make the process easier.

We've already developed a webpage to support innovative products exports

Actions under way:

• promote exporter resources and services
• implement exporter exemptions
• explore options to better support small businesses transitioning to exporting.

MPI help for exporters

If you have questions about exporting food and fibre products, contact our Exporter Help team. As well as one-to-one advice, they can provide guidance, education, and ongoing support with exporting requirements.

Get help with exporting

Businesses and councils have told us that advice, processes, and fees vary across regions, creating confusion.

Actions in our improvement programme

• Develop a program of work to ensure consistency across verifications.
• Update guidance and training for councils.
• Review registration and renewal requirements.
• Review the current verification and registration fees and charges set by councils.
• Create multi-site verification guidance.
• Develop templates and guidance for Food Act Evaluators and ensure calibration.
• Develop and deliver additional resources and training for food safety officers.

We’ve heard concerns about unregistered businesses selling food to the public, especially through online channels. Registered businesses, who are following the rules, feel this creates risks to consumers and creates an uneven playing field.

We've already published a web page on buying safe food online

We'll also use social media channels for outreach.