New Zealand Food Safety invites comments on the proposed changes to the Simply Safe & Suitable template food control plan, Food Notice: Requirements for Food Control Plans and National Programmes and Food Notice: Food Service and Food Retail Business Food Control Plan templates issued under section 39.
Proposed changes to the Simply Safe & Suitable template food control plan include:
- changing the pH requirements for acidified rice in the 'Making sushi' card
- adding time/temperature requirements for hot smoking seafood
- allowing food businesses to prove their method for cooling freshly cooked food, and reheating food
- expanding the scope of the 'Using acid to control bugs' requirements to allow for more than just pickling of meat, fruits and vegetables
- updating the visual description of the two hour/four hour requirement
- adding a visual description of the cooling freshly cooked food requirement
Proposed changes to Food Notice: Requirements for Food Control Plans and National Programmes include:
- remove the expired transitional provision for National Programme operators
- remove the expired information for operators transitioning to a food control plan that prepare or manufacture low-acid canned foods
- update 'Part 2: Requirements for self-supply water at places used for food' to reflect the new water services requirements as set by Taumata Arowai
- update on what constitutes a significant amendment to a food control plan
In the Food Notice: Food Service and Food Retail Business Food Control Plan templates issued under section 39, the plan is to revoke the 'Food Control Plan – Food Service and Food Retail (S39-00001)' in schedule one of this Notice. We propose that all businesses currently using this food control plan will have until February 1 2024, to move to the 'Template Food Control Plan – Simply Safe & Suitable (S39-00004)' described in Schedule two of this Notice. 'Template Food Control Plan – Simply Safe & Suitable (S39-00004)' in Schedule two will then also be amended.
More information can be found on the MPI website.
