The Food Act 2014

Food safety rules have changed from 1 March 2016

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

New businesses

New businesses that started trading after 1 March 2016 will operate under the requirements of the Food Act 2014 and its regulations.


Setting fees under the Food Act 2014

Section 205(1) of the Food Act empowers territorial authorities to set fees to recover their costs in delivering registration, verification and compliance functions under the Food Act.

Council is permitted to recover costs associated with performing the following functions:

  • Registration: Registration includes providing advice to new businesses, recording food premises details and providing licences and certificates.  
  • Verification: Auditing of food premises, including preparation (booking appointments, checking resource and building consents, checking prior history), travel time, actual on-site time, completing reports and recording system entries.  
  • Compliance and monitoring activity: Investigation of complaints and issuing of improvement notices. 

The fees have been effective since 30 May 2016

The new fees and charges are available at our fees and charges page.