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Food Premises

In New Zealand we have numerous pieces of legislation that link together to provide the insurance that foods available to New Zealand consumers and overseas importers of our food stuffs are guaranteed safe product.

Food Premises

Covid-19 Update: 24 April 2020:

Preparing Food Businesses for Alert Level 3 - What you need to know.

Are you looking to re-open your business under alert level 3?

Are you looking to change your scope of what you currently provide under your food control plan?

If so, as we move from alert level 4 to alert level 3 there is key information below that you need to know in order to make that sure you are prepared.

Here are links to the packs available for food businesses wanting to change their scope, refer to the packs below:

-          Selling takeaway food

-          Delivering/transporting food

-          Meal kits and breaking bulk food into smaller packaging for retail

-          Making chilled / frozen prepared food

-          All businesses must follow a COVID-19 safe practice plan

 Refer to our web page for more information here: https://www.mpi.govt.nz/protection-and-response/coronavirus/coronavirus-and-food-safety/covid-19-and-food-safety-in-alert-level-3/re-opening-or-making-changes-to-a-food-business-in-alert-level-3/.

 We are here to help you through this process.  If you are looking to change your scope of what you are going to provide under alert level 3, please ensure that you complete the following:

  1. Advise us that you are looking to change your scope by contacting us on (06) 857 8060 or emailing us at customerservice@chbdc.govt.nz
  2. Complete the Re-opening a Food Business Checklist attached.
  3. Follow your safe practice plan, templates available here.

Please note that once COVID-19 restrictions are lifted, you will need to formally advise MPI Approvals if you want to continue with the additional or changed operations.

Here are some golden rules for all businesses that are opening under alert level 3:

  • If your business requires close physical contact it can’t operate.
  • Customers cannot come onto your premises (unless you are a supermarket, dairy, petrol station, pharmacy or permitted health service).
  • Your business must be contactless. Your customers can pay online, over the phone or in a contactless way. Delivery or pick-up must also be contactless.
  • Basic hygiene measures must be maintained. Physical distancing, hand washing and regularly cleaning surfaces. Workers must stay home if they are sick.
  • If you used PPE in your business before COVID-19, then keep using it in the same way. If you didn’t use PPE in your business before COVID-19, you don’t need it now.
  • Visit health.govt.nz for more advice.
  • You must meet all other health and safety obligations.

For those of you who are looking to open under alert level 3, our team will aim to be in contact with you to ensure that you have all of the information and support that you need.

If you have any questions or concerns, please don’t hesitate to contact us on (06) 857 8060 or email us at customerservice@chbdc.govt.nz or alternatively you can also contact MPI on 0800 00 83 33 or email MPI at foodactinfo@mpi.govt.nz.

In New Zealand we have numerous pieces of legislation that link together to provide the insurance that foods available to New Zealand consumers and overseas importers of our food stuffs are guaranteed safe product.

Food Act

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

New food safety measures
The Act brings in the following new food safety measures:

1. Food Control Plans (FCP)

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. Further information on FCPs can be found on the Ministry of Primary Industries website.

2. National Programmes

A national programme is the way that lower-risk food businesses operate under the Food Act 2014. For further information on National Programmes see the Ministry of Primary Industries website.

Verification of Food Control Plans or National Programmes

Your business will need to be verified (audited) when you first register it. For information on the frequency of subsequent verifications required for food businesses, please contact an Environmental Health Officer at the Central Hawke's Bay District Council.

Please note:

Currently Council is not providing a verification service for businesses on National Programmes. Therefore you will need to find a private auditor and arrange to have verifications from them. You will need to specify who your auditor is when you register your business. View a list of approved auditors on the Ministry of Primary Industries website.

Where does your business fit in the new food regime?

To help you find out what food safety measure your business needs to operate under, the Ministry of Primary Industries (MPI) have developed a “where do I fit tool?” which can be viewed on the Ministry of Primary Industries website.

Businesses currently operating under the Food Hygiene Regulations 1974

Existing businesses will transition from the old Food Hygiene Regulations 1974 over the next three years. Some food businesses such as restaurants holding an alcohol licence must transition during the first year. See the Transition Timetable on the Ministry of Primary Industries website for more information.

At the end of the three-year transition period the Food Hygiene Regulations 1974 will be revoked.

Registering your business

An application form for a Food Control Plan or National Programme by contacting the Customer Service team at the Council, or you can download the forms from the Ministry of Primary Industries website.

Australian New Zealand Food Standards Code

The Australian New Zealand Food Standards Code took full effect in Australia and New Zealand on 20th December 2002.

Parts of the Code are excluded from applying in New Zealand, including:

  • Volume 2
  • Standard 1.1A.3 (2) Country of Origin Labelling
  • Standard 1.4.2 Maximum Residue Limits
  • Standard 1.6.2 Processing Requirements
  • Standard 2.1.1 (4)(2) Thiamine in Bread
  • Standard 2.4.2 (2)(3) Vitamin D in Margarine
  • Chapter 3 Food Safety Requirements
  • View NZ Food Safety Authority Website

Health Act

The Health Act 1956 s. 117 (1) (w) requires the production of safe food for sale or supply to the public

Building Act

The Building Act 2004 includes a code for best practicable solutions for design and construction of food premises to ensure safe food production

USEFUL INFORMATION

For further help please email Ministry for Primary Industries info@mpi.govt.nz or Central Hawke's Bay District Council: customerservice@chbdc.govt.nz

Online Application for Registration Under Food Act 2014

Follow this link if the form fails to load. online form.
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