Requirements under the Food Act 2014

Everyone working in the food industry has a responsibility to make sure that the food we buy is safe and suitable to eat.

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 law recognises that each business is different for example a corner dairy operator who reheats meat pies won't be treated in the same way as the meat pie manufacturer.

The Act brings the following food safety measures:

  • Food Control Plans (FCPs) for higher-risk activities
  • National Programmes for lower-risk activities

To find out where your business fits, use the 'My Food Rules' tool on the MPI website.

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