New Act enhances food safety
The Food Act 2014 promotes food safety by focusing on the processes of food production, not the premises where food is made.
A central feature of the new Act is a sliding scale where businesses that are higher risk, from a food safety point of view, will operate under more stringent food safety requirements and checks than lower-risk food businesses.
The new law recognises that each business is different – unlike the old Food Act 1981 and its one-size-fits-all approach to food safety. The new Act means that a corner dairy operator who reheats meat pies won't be treated in the same way as the meat pie manufacturer.
The Act brings in new food safety measures:
- food control plans (FCPs) for higher-risk activities
- national programmes for lower-risk activities.
Help available to find out where you fit
MPI has developed a tool— Where Do I Fit?—to help you work out where your food activity or business fits within the new Food Act rules. By answering a series of questions you can find out what you'll need to do to comply with the Act.
After you complete the tool
The answers you give in the tool help determine where your activity or business fits under the Act. It will tell you whether you have to operate under:
Some types of businesses will be able to choose whether they operate under the Animal Products Act or the Food Act.
And some food activities are exempt from having to work under a plan or a programme.
A few businesses may have to contact us for advice after completing the tool. You can email info@mpi.govt.nz .
Transition times for existing businesses
Existing businesses will shift to the new Act between 2016 and 2019.
Check the timetable to find out when your type of food business has to transition.
Transition timetable for businesses
You can choose to transition any time between 1 March 2016 and the end of your nominated transition period.
From the start of each transition period, MPI will focus on providing additional guidance and support to specific food businesses in that sector when their transition period begins.
Other law changes
The new Act introduces other changes. They include:
- the way food recalls are managed
- changes for food importers
- penalties and enforcement.
Food recall changes
Changes to the law around food recalls are already in force.
The Food Act 2014 gives the chief executive of MPI the power to direct a food recall if needed. Previously a recall under the Food Act 1981 could only be directed by the Minister for Food Safety.
There are no other changes to how businesses should manage food recalls, and they should continue to plan for food recalls as they have always done.
Changes for food importers
From 1 March 2016, new laws are being introduced for food importers. They must:
- either register with MPI as a food importer, or use a registered food importer to import on their behalf.
- start paying a fee to register.
- renew their registration each year.
- have their details published on a public register.
What you need to know before importing food into New Zealand
Getting clearance for your food - how to import food into New Zealand
Enforcement of the Food Act 2014
The new Act includes a better food safety compliance system than the Food Act 1981. Minor and technical offences will be dealt with faster and more effectively, and penalties for the worst offences have been strengthened.
'Safe and suitable food' defined
Under the Food Act 2014, anyone who sells or provides food needs to make sure it is safe and suitable to eat. Safe and suitable food is defined in the Act. In summary it means that:
- 'safe food' won't make people sick
- 'suitable food' meets compositional, labelling and identification requirements and is in the right condition for its intended use.
Find out more
Food Act 2014 – NZ Legislation website
Read about the public consultation on Food Act regulations
Refer to food sector information for existing businesses
Who to contact
If you have questions about the Food Act 2014, email info@mpi.govt.nz .