The new Food Act 2014 that came into effect on 1 March has been designed to modernise food safety in New Zealand. The new law involves anyone owning a business that makes, sells, grows or transports food commercially, including corner dairies, market stalls and restaurants.
“We’ve made it easy for businesses to see how the new law applies to them with an online tool. They should visit the MPI website and use ‘Where do I fit?’,” said Scott Gallacher, deputy director general regulation and assurance, Ministry for Primary Industries.
“The new law moves from a one-size-fits-all approach, to one that regulates businesses according to risk. This will help regulation and costs down for many businesses, especially lower risk businesses, like those who grow fruit and vegetables or sell only pre-packed food.”
The law recognises that businesses are different and it gives them greater flexibility. Even though the Food Act is already in place, existing companies will benefit of a three-year transition period.
A MODERN FOOD SAFETY LEGISLATION
