Food safety toolkit
Guidance and resources to help food businesses understand and meet their obligations under the Food Act 2014. Resources include links to videos, posters, and templates.
On this page:
- A toolkit to help you
- Record blanks
- Buddy magazine
- Food Act 2014
- Selling food as your business
- Selling food for fundraising or community purposes
- Food in education or residential care
- Directors, executives, and business owners
- The shop
- Who can help
If you own or manage a food business, you know your customers expect the food you make to be safe and suitable. On this page, we've compiled resources to help you navigate what to do and find methods that will suit your business.
A toolkit to help you
We launched our food safety toolkit in 19 July 2018. It's an interactive package of tools to help food businesses using the Simply Safe & Suitable (SSS) Template Food Control Plan (FCP) meet the rules.
The toolkit focuses on some of the most important food safety messages.
In 2018, we sent a toolkit box to every New Zealand business with a registered SSS TFCP. You can access your toolkit from your local council when you register your SSS plan. A number of the toolkit resources are available for free on this page, including the Food Safety Buddy magazine and posters. If you want to buy more toolkits, or if you don’t use a SSS plan but would like to buy a toolkit, visit our Blue Star shop.
What's in the toolkit?
Co-designed with businesses, the toolkit has been built to quickly promote good food safety and suitability practices among staff and to support your training programmes. In each box are:
- posters to display in the workplace
- informative magnets to go on fridges
- the Food Safety Buddy magazine
- the Allergy Aware card game, to help staff learn about food allergies
- and more.
The kits are designed to be customised so your food business can use these in a way that suits your staff and your working methods. Note, the toolkit is not a legal requirement – the rules that businesses must follow are outlined in their Food Control Plans.
If you have any ideas to improve the toolkit, email email@example.com
Toolkit posters: Standard pack [PDF, 2.2 MB]
Toolkit posters: Add-On pack [PDF, 2.7 MB]
Toolkit posters: Low ink pack [PDF, 376 KB]
'Be food safe' poster – English [PDF, 1.3 MB]
'Be food safe' poster – Te reo Māori [PDF, 1.9 MB]
Record blanks for food service and food retail [PDF, 2.5 MB]
Winemakers [PDF, 2.6 MB]
Cheesemakers [PDF, 1.5 MB]
Download Issue 1 (July 2018) [PDF, 12 MB]
Learn more about the toolkit and how it will help your business keep food safe.
Check out a way to prevent cross-contamination of food in your restaurant.
Discover one unique solution to this problem.
Find out a simple way to label food containers.
Some examples of when your hands come in to contact with bugs in the kitchen.
Find out why it’s a good idea to keep records.
Food safety guidance
Exemption from Food Act Registration [PDF, 497 KB]
Find out if your business is exempt, when you could apply for exemption and when an exemption application is unlikely to be approved.
Food Act 2014: The facts [PDF, 364 KB]
A brief summary of the Food Act and what it means for you.
Food Act 2014: Question and answer sheet [PDF, 210 KB]
How do you register under the Food Act 2014 and more.
Find your way through the Food Act [PDF, 2.6 MB]
A guide to finding out what you need to do to comply with the Food Act 2014.
Getting started on your Template Food Control Plan [PDF, 2.7 MB]
These pre-evaluated plans are ready (only available for some sectors) and might work for your business.
Also available in other languages:
Custom Food Control Plans [PDF, 1.1 MB]
A guide to creating your own unique plan that fits your business.
National Programme overview [PDF, 163 KB]
If you are making lower-risk foods or food preparation is only part of your business, you may be covered by a National Programme.
Market guidance [PDF, 473 KB]
Selling food at a local market? Check this guide for help.
Fundraising [PDF, 559 KB]
Running a fundraising activity that involves food? This guide will help.
Clubs, societies and community groups [PDF, 548 KB]
Every group is different. See how yours fits into the Food Act 2014.
Early childhood education services [PDF, 249 KB]
Little people's food needs to be safe and suitable. Find out what early childhood centres need to do.
Schools [PDF, 565 KB]
Primary and secondary schools use foods in many different ways. Check this guide to see how they should be managed.
OSCAR Guidance [PDF, 579 KB]
If you run an Out of School and Recreation programme, find out if you have to register for the Food Act.
A guide to food labelling [PDF, 343 KB]
Many foods need to be labelled accurately if you wish to sell them. Find out what goes into a good food label.
A Guide to Labelling Food Containing Hemp Seeds [PDF, 652 KB]
This guide helps you to create a label to meet the rules of the Australia New Zealand Food Standards Code (the Code), Fair Trading Act and Weights and Measures Regulations.
A Guide to Hemp Seeds as Food [PDF, 511 KB]
This guide helps you to know what’s allowed for food use and how to label it.
You need to know how to label your alcoholic drink if you are a manufacturer, importer or retailer.
Importing foods made with fortified ingredients into New Zealand [PDF, 707 KB]
Check this guide to sell imported foods containing vitamins and minerals due to the use of fortified ingredients.
Thermometer Calibration Guidance [PDF, 292 KB]
Thermometer calibration is like a Warrant of Fitness for your thermometer - it’s a chance to make sure everything is working correctly.
Lupin [PDF, 161 KB]
Lupin is a legume that can cause a strong allergic reaction in some people. Find out how to keep food safe.
A guide to New Zealand Honey Labelling [PDF, 332 KB]
This guide is for honey extractors, packers, manufacturers and importers who sell their honey in New Zealand.
Border Bugs – Processing Times for Imported Foods [PDF, 675 KB]
You can order the toolkit and some other resources online through Blue Star.
- Council contact list – Department of Internal Affairs website
- Verifiers and evaluators under the Food Act