Find out how we look after the safety and suitability of New Zealand food

A tool to find out the food safety rules that apply to your business. Use it to find the right plan or programme, where to register, and who can verify

Getting your food business started, hiring a food consultant, how to register

Food control plans, national programmes, risk management programmes, verifying your business

Videos, posters, templates, and staff training resources to help meet food safety rules

Recalled food products list, develop your plan, how to do a recall

How to label what's in your food for retail sale, food sold to caterers, and food sold to other businesses

Information for registration authorities, verifiers, evaluators, and food safety officers

Operators, businesses, and individuals that are registered, recognised, approved, or listed under laws administered by MPI

Food Act 2014, Wine Act 2003, Animal Products Act 1999, Agricultural Compounds and Veterinary Medicines Act 1997 

Avoid foodborne illness during floods, storms, power cuts, and earthquakes

How to import food products, including meat, dairy, grains, seeds, wine, and beverages

How to meet the standards of more than 200 export markets

Getting started, yoghurt, ice cream, cheese, liquid milk, and raw milk products, and monitoring and testing

Iodine and folic acid fortification of bread and bread products

Mānuka honey, managing tutin contamination, RMPs for honey, industry organisations

Primary and secondary meat processing, dual operator butchers, rendering, homekill and wild meat

Fish and seafood harvest, processing, and sale, sea and land-based processing, aquaculture, bivalve molluscan shellfish

Wine standards management plans (WSMP), supplying grapes, labelling requirements, laboratory testing, verifying winemakers

Primary and secondary poultry processing, poultry farming, Whole Flock Health Scheme, egg production, RMPs

Risk management programmes (RMP), regulated control schemes (RCS), transporting and storing animal products for export

Using approved agents in dairy, meat, non-dairy animal, and seafood processing 

Human health surveillance, managing foodborne risks, food science research, food risk assessment

National Chemical Contaminants, National Chemical Residues, and Food Residues Survey programmes

Codes of Practice, Hazard Analysis and Critical Control Point, good operating practice, hazard data sheets, regulated control schemes

A fortnightly bulletin on emerging food safety risks and issues

About the day, getting involved, sharing messages