Those in the business of food need to comply with the Food Act 2014. The act mainly addresses food safety and hygiene by looking at establishments’ practices around such aspects as cleanliness, food storage, grease disposal, smoking zones and toilet cleaning.
All food premises must comply with the Food Act 2014 to ensure safe and suitable food production. Our Environmental Health Officers can help you work your way through this - just call or visit our Customer Services team to get started.
The Act brings in the following new food safety measures:
1. Food Control Plans: A food control plan sets out the steps a business making or selling higher-risk foods needs to take to make safe food. It is used to identify food safety risks, and to show how they're being managed.
2. National Programmes: A national programme is the way that lower-risk food businesses operate under the Food Act 2014.To find out where you fit in, you can use the ‘Where Do I Fit?’ tool on the Ministry of Primary Industries website.
When you have a location in mind, you can submit a brief business proposal by emailing firstname.lastname@example.org and we will be in contact with you to help with the opening of your food business.
Our Environmental Health Officers will identify whether you might need to talk to the Resource Consents team to ensure that what you are planning is in fact a permitted activity at that particular location. You may also need to contact the Building Consents team to ensure that your premises will meet the building requirements.
When you're ready to open, and your premises have complied with all consent requirements, contact our Environmental Health Officer’s (EHO) and we will take you through what's required under the Food Act 2014. You will need to apply for a Notice of Registration (note fees apply). You may not open until Registration has been completed.
For specific information regarding food safety for consumers, MPI provides guidance on their food safety for consumers webpage.
For further information surrounding food safety and helping to protect the health and wellbeing of consumers, MPI has provided a range of tools for both consumers and food businesses on their food safety webpage.
From 10 December 2004, hospitality venues (bars, clubs, restaurants, cafés, casinos and gaming machine venues) were required to become 100 percent smoke-free indoors.
The Area Health Board has smoke-free area signs and stickers available for sale.
Food Handling Certificate which is available through the Eastern Institute of Technology
0800 22 55 348
Innovative Educators & Hospitality Training Solutions Ltd
Innovative Educators & Hospitality Training Solutions Ltd - We are able to offer food safety units 167 and 168. Level 3 Food Safety Planning and an APL process for National Certificate in Professional Cookery Level 4. We also offer the Licence Controllers Qualification (units 4646 and 16705) and a Liquor Licensing Service.
+64 6 835 0429
+64 27 326 7109
0800 929 8646
Hospitality Training Professionals - David and Poppy Clapperton
Areas of training include Food Safety, training for Managers of Licensed Premises, Barista, Customer Service, Leadership, Communication skills, Health and Safety and First Aid.
0800 464 487
Workforce Development Ltd
If you’re not seeking a full qualification or you require specific unit standards or skills, then we may be able to assist you through our short course programmes or through a tailored package to suit your needs.
0800 833 5581
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