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.
The Food Act 1981 includes regulation about:
- What constitutes "sale" of food
- Administrative appointments for implementation of the Act
- Sales and advertising restrictions
- Enforcement - powers and duties of officers regarding seizure and sampling of items
- Enforcement - penalties, liability and defences relating to offences under the Act
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
The Health Act 1956 s. 117 (1) (w) requires the production of safe food for sale or supply to the public
The Building Act 2004 includes a code for best practicable solutions for design and construction of food premises to ensure safe food production
Many Local Authorities also have Bylaws relating to food safety. For example, Central Hawke's Bay District Council, Napier City Council, and Hastings District Council (among others) have bylaws requiring food handlers to hold training qualifications in food safety. These will vary between Local Authorities. Make sure you know what is required in the area you work.
Food safety requirements in New Zealand are currently directly related to the Food Hygiene Regulations 1974 as they include instruction of which premises are required to be registered and how they and the food handling must be conducted.