Change your custom food control plan

About this category

Significant amendments are changes that are considered to have a higher level of food safety risk. You will need to update your FCP for these changes and get it evaluated. This could include an on-site check at your premises, for example when your businesses moves locations. If you are making a change to a My Food Plan, an MPI staff member will interview you.

After your evaluation or interview, submit the change to MPI for approval.

How to get your FCP changes evaluated and approved

Changes in this category

Change of address

Moving manufacturing or processing operations to a new site or address. This doesn't apply for mobile businesses where it is already permitted.

Adding a new location

• Adding a new site for manufacturing or processing operations.
• Changing a single-site FCP to a multi-site FCP.

Altering a location

• New building/construction on existing site where this is not a duplication of an existing operation or facility.
• Construction on a new site.
• Changing the use of a room from a lower standard to a higher standard. This could include:
  • changing an office space to a food processing area
  • changing raw product environment to a cooked product environment, or
  • creating a critical hygiene area (except where the FCP already contains buildings or facilities of a similar higher standard).

Change to product intended use

• Where a ready-to-eat product will be processed and the FCP does not cover this.
• Adding in vulnerable populations as intended consumers.

Adding a critical control point (CCP)

Using a new type of process not currently covered in the FCP, such as drying.

Removal of a critical control point

Removing a CCP that is a step where pathogens are killed.

Change in critical control point

Changing a CCP that is a step where pathogens are killed.

Change to product shelf-life

Extending the "use-by" date

New business owner or a change of ownership

Owner/operator business (such as a takeaway shop) changes hands, resulting in a change of staff and day-to-day manager. If you have a standard custom FCP (not a My Food Plan) you don't need to get this evaluated.

Altering your process or equipment

• Where you want to make a change to the preservation process which heightens the food safety risk. For example, reduction in cooking temperatures or higher water activity for a dried product.
• New processing equipment that is essential for food safety, unless the new equipment duplicates existing equipment.

Change to a sector or product

Where new product fits under a new sector that is higher or at the same level as what the FCP already covers. An example could be adding an FCP-level sector to a business operating under a national programme for food safety.

How to get your changes evaluated

The steps for evaluation differ depending on whether you have a My Food Plan or a standard custom FCP.

My Food Plan

Go through the My Food Rules online tool to get your updated My Food Plan. Then follow the instructions. The tool will provide you with any new cards you need based on the changes you are making.

My Food Rules 

Custom FCP

1. Update your custom FCP.
2. Get the plan evaluated.

About this category

These changes are considered significant amendments but may not require an interview or evaluation. You may be required to have a verification audit within 6 weeks of the change being approved by MPI.

How to get your changes approved

Changes in this category

Change of address

Relocating a non-manufacturing operation (such as food service, distribution, or retailing) to a new physical address (except where this is already permitted for mobile businesses).

Altering a location

• An increase or reduction in an FCP boundary that introduces new hazards or affects processes.
• Removal of building/facilities that prevents essential processes from being carried out. For example, removal of a blast freezer if a blast freezer is required.

Change to product intended use

Changing from retail sale to wholesale.

Change to product formulation

New formulation/ingredients that will introduce new hazards or affect processes.

About this category

Changes in this category are considered to have a lower level of food safety risks. These changes are likely to require you to update your plan but do not require an evaluation or a My Food Plan interview.

How to get your changes approved

List of changes in this category

Change of address

Council-driven change (re-numbering of a road).

Adding a new location

• Removing a location from a multi-site registration.
• Constructing a new storage facility where the FCP already includes storage.

Removal of buildings/facilities/equipment

Removal of redundant or disused facilities, buildings, or equipment.

Building alterations

Construction in non-processing areas (such as amenities or support facilities) providing it doesn't change them to a higher standard of use.

Change of FCP boundary

An increase or reduction in an FCP boundary that does not introduce new hazards and/or affect processes.

Altering your process or equipment

Altering a process but still achieving the critical product parameter – for example, altering a drying process but still achieving the approved water activity parameter.

Change to product intended use

• Removing vulnerable populations as intended consumers.
• Changing from wholesale to retail only.

Change to product shelf-life

Extending a ‘best before' date.

Change to product formulation

• Making a new flavour in an existing line of products.
• New formulation or ingredients that will not introduce new hazards or affect processes.

Removal of a critical control point (CCP)

Removing a CCP that is actually a control point (CP) and had been incorrectly designated a CCP.

About this category

Changes in this category require notification. These changes are considered to be administrative or have very low food safety risks. When making these changes you must contact MPI.

How to get your changes approved

List of changes in this category 

• Business changes hands with no change to staff or procedures – for example, an existing fast food restaurant branch is sold to a new franchisee.
• New day-to-day manager.
• New operator name.
• Additional operator to a multi-business FCP.
• New contact details (email/phone/postal).
• Change of verification agency.
• Voluntary suspension of operations.