Current Legislation
Food Industry
The New Zealand Food Safety Authority are currently working on a new Food Bill. However until this become law they are asking cafes, restaurants, takeaways and catering establishments to voluntarily prepare and comply with the new regulations.
A new Food Control Plan has been designed for food establishments to follow. It will show operators procedures on how to prepare safe food and comply with the law. This will control and minimise the risks involved in preparing and selling food. A Food Control Plan guides the operator step by step through food safety procedures.
While this is currently a voluntary compliance it will be compulsory for food establishments to follow. Once the Food Control Plan is in place, operators will have 5 years to comply. With a Food Control Plan in place, establishments will be exempt from Food Hygiene Regulations. For more information on the new legislation and to download a custom made Food Control Plan please go to http://www.nzfsa.govt.nz/policy-law/projects/domestic-food-review/index.htm
Childcare Centres
The new Food Bill will affect Early Childcare Centres. NZFSA plan to include ECE in year two of the five year implementation of the new Food Bill.
Two Food Safety Tools have been proposed:
Centres where children bring their own lunches will be offered a Food Handler Guidance - this will be an educational tool and be informational only. This will only be used in low risk frequency operations.
Centres where meals are prepared for the children will need to use a Food Control Plan. Off the peg programs and more information is available from http://www.nzfsa.govt.nz/policy-law/projects/domestic-food-review/early-childhood-centres/
HACCP
Hazard Analysis Critical Control Point – an estimated 300,000 food related illnesses are suffered every year in New Zealand. It is vital that businesses in the food industry have systems in place to manage their food production. These systems are designed to prevent food related illnesses occurring. A food safety program highlights potential problem areas or hazards and offers solutions for staff to follow. An introductory booklet on HACCP is available at http://www.nzfsa.govt.nz/processed-food-retail-sale/fsp/haccp.pdf.
