Food Act 2014
NZGAP certification enables growers to achieve both market access and regulatory compliance in one food safety system
The purposes of the Food Act 2014 include achieving the safety and suitability of food for sale, maintaining confidence in New Zealand’s food safety regime and providing for risk-based measures that minimise and manage risks to public health. The Food Act 2014 came into force on 1 March 2016. It applies to all new food businesses from that date but existing food businesses require to be registered by 28th February 2019.
Growing, packing, transporting and wholesale of horticulture products are in the low risk category of National Programme Level 1 (NP1).
Latest News about NZGAP and the Food Act
MPI Approval of NZGAP
NZGAP has been approved by MPI as meeting requirements of the Act as a section 40 Food Control Plan Template.
MPI recognise that the NZGAP system identifies:
- Hazards that are reasonably likely to occur
- Appropriate controls for those hazards
- Steps for monitoring of appropriate limits
- What to do when situations arise that require corrective actions
Where do I fit?
If you grow, pack, transport or wholesale horticulture produce then NZGAP certification can cover your Food Act requirements. Minimal processing includes rinsing and trimming, however if you carry out processes such as slicing, dicing or juicing then NZGAP certification will not cover your entire business for the Food Act.
If unsure, use the "Where Do I Fit" tool on the MPI website to find out what rules you need to follow under the Food Act 2014.