Documents

Operating under the Food Act

The Food Act 2014 came into force on 1 March 2016. The Act applies to all new food businesses that started from that date.

Existing businesses (registered under the Food Act 1981 or Food Hygiene Regulations 1974 before 29 February 2016) are making the transition between 2016 and 2019. Find out when your type of business has to start operating under the Act.

Codes of practice, templates and plans

For a list of all Codes of Practice to assist you with implementation of Food Safety Programmes (FSPs), refer to:

See MPI’s template for the Simply Safe and Suitable Food Control Plan:

Transport of dairy material and dairy products RMP
Template
Eggs June 2007 RMP Template
Template
Risk Management Programme (RMP) Template for dairy processors – Cheese domestic supply
Template
Risk Management Programme (RMP) Template for dairy processors – Liquid milk domestic supply
Template
Risk Management Programme (RMP) Template for dairy processors – Yoghurt domestic supply
Template
Risk Management Programme (RMP) Template for dairy processors – Ice cream domestic supply
Template
Fruit Wine Cider Mead Code of Practice
Cover letter

Information pamphlets

An introduction to HACCP — Food Safety Information for New Zealand Businesses
Information paper

Forms and templates

Application Form: FA3 Premises listing for the export of beef products produced under a Food Control Plan to Australia
Form
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