[Video begins. Animations play during the video. The animations demonstrate what the narrator is talking about, giving visual examples of the scenarios and information.]
Narrator: "In the last video we talked about why there are rules, how the rules you need to follow will depend on the food you’re making or selling and suggested you use the ‘Where Do I Fit?’ Tool to find the right rules that apply to you. The ‘Where Do I Fit?’ Tool would have told you whether you need to register under a Food Control Plan or a National Programme. "What’s the difference? And what does that mean for me?", I hear you ask. That’s a great question. Both are fancy legal names for different sets of rules and each comes with different things you need to do to apply the rules. This video explains the difference between a Food Control Plan and a National Programme. Let’s take a closer look.
"The main differences between Food Control Plans and National Programmes are that Food Control Plans require you to have written procedures for how you will manage food safety and suitability risk in your business. And National Programmes don’t. Food Control Plans are used by businesses where there are lots of potential food risks, like the bakery in the previous video. A Food Control Plan requires written procedures, because businesses using this plan are using technically challenging processes and products and managing lots of risks to make and sell safe and suitable food every time.
"Keeping all of this information in your head at one time can be pretty hard so it’s best to write down and follow the steps each time to make sure you don’t forget something and make people sick. National Programmes apply to businesses where there are fewer potential risks, like the local dairy in the previous video. A National Programme doesn’t require written procedures as there are fewer risks or the processes are shorter and easier to learn and remember.
"Just for something different, let’s think about shoes. A shoe maker making shoes for a range of brands has lots of things to think about when making the shoes, and the process is different for different styles and brands of shoes. Sure, they’ll be skilled enough to make a basic shoe without needing to follow written instructions every time – but when they have to make thousands of pairs of shoes, and maintain quality and consistency, they’ll have written instructions for each type to make sure they get it right every time (Louboutin are not going to be happy if the shoemaker forgets to put the red sole on some pairs, or uses white stitching on some and black on others).
"There are lots of variables and processes to learn and manage and lots of opportunities for things to go wrong. A person learning to tie their shoe only needs to learn one process, it’s the same every time and there’s not much room for things to go wrong. In food safety terms, the shoe maker would need a food control plan and the person learning to tie their shoe would need a national programme.
"A Food Control Plan sets out the rules you will follow in your business to produce safe and suitable food. It needs to include information about what you’re making, where you’re making it, how you make it, the risks to food safety and suitability that you need to manage, how you plan to manage them, who is responsible for making sure things are done, and what you will do if things go wrong.
"Just because you need a plan doesn’t mean you need to write it yourself. New Zealand Food Safety has created template food control plans that some food businesses can pick up, tailor, follow and register. These plans set out, for each rule that applies to you, what you need to know, what you need to do, and what you need to show your verifier (the person who checks your plan is right for you and is working).
"If there isn’t a template food control plan available for your type of food business or if you want to do things your way, you can write your own plan that shows that you can make safe and suitable food. This is called a Custom Food Control Plan.
"We call National Programmes the ‘just tell me what to do’ option. They are a set of rules you must follow. You don’t need any written procedures but you still need to understand how to keep risks under control and how to keep people from getting sick. There are three levels of National Programme, with more rules that apply as you go up the levels:
"The lowest level, with the fewest rules, is National Programme 1 for food businesses that have fewer risks, or simpler processes, to manage like horticulture growers and food transporters.
"National Programme 2 is for food businesses like jam makers and people who make chips and confectionery.
"National Programme 3 is for food businesses that make drinks, people who process herbs and spices, and the local dairy operator reheating pies.
"Some of the rules in National Programmes specify how you must complete certain processes. If you have a way of doing something that isn’t how the rule says you must do it you can choose to write your own rules – as long as you can prove they still result in safe and suitable food - by using a food control plan.
"So what do I have to do? If you haven’t already found your rules, head over to the ‘Where do I fit’ tool to help you work out whether you need a Food Control Plan or National Programme. The next thing to do is follow the steps on either the Food Control Plan or National Programmes web page. Then get cooking!"
[The following title appears: Food Act 2014. The logo for 'New Zealand Food Safety – Ministry for Primary Industries – Manatū Ahu Matua' appears.]
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