Food safety
MPI leads New Zealand's food safety system, protecting the health and wellbeing of consumers here and overseas. We help guard the international reputation of New Zealand food products and set and monitor food standards.
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Don’t delay. Find out today if your business needs to be registered for the Food Act by 28 February 2019.
Use this online tool to find out what rules your food business has to follow under the Food Act 2014.
Food safety Sitemap
Food Act 2014
- Overview
- Where Do I Fit?
- Food control plans
- National programmes
- Transition timetable
- Food safety toolkit
- Food Act case studies
- Businesses with a deemed food control plan
- Information for regulators and verifiers
- Fundraising & community events
- Marae food
- The food adviser hub
- Requirements
- Fees and charges
- Forms & templates
- Registers & lists
- Food allergies
- Food complaints
- Food labelling
- Recalled food products
- Food safety for babies
- Is it safe to eat?
- Organic food
- People with low immunity
- Food and pregnancy
- Tips for food safety
- Resources
- Clean, cook, chill
Food safety codes and standards
- Food safety programme
- Codes of practice (COPs)
- Hazard Analysis and Critical Control Point
- Good Operating Practice
- Hazard data sheets
- Food standards code
- Regulated control schemes
- Overview
- Developing your RMP
- Registering your RMP
- Getting your RMP verified
- Operating your RMP
- Fees and charges
- Registers and lists
- Codes of practice, templates and plans
- Forms
- Manuals and guidelines - RMP
- Policy
- Specifications and notices
- Standards
- Recalled food products
- Food recall information for consumers
- Food recall information for businesses
- Developing your food recall plan
- Conducting a food recall
- Food recall documents
Food monitoring and surveillance
- Overview of food monitoring programmes
- Regulation of monitoring programmes
- Sampling and testing of food
- Monitoring programmes under the Animal Products Act
- Food Residues Survey Programme
- New Zealand Total Diet Study
- Overview
- Human health surveillance
- Managing the risk of Campylobacter
- Salmonella
- Food safety culture
- Food science research
- Food risk assessment
- Listeria
- Foodborne viruses