- PDF Version (129K) - Print Friendly - Help

Voluntary Implementation Programme

5 Information for Territorial Authorities

In addition to the provision of incentives and training for Territorial Authorities, NZFSA will provide a Toolkit that will assist Territorial Authorities with the implementation of VIP. The Toolkit will cover the application processes, a checklist and process for auditing, outline compliance and regulatory responses, and describe quality systems.

NZFSA will set out the roles and responsibilities of NZFSA, Territorial Authorities, Public Health Units and food businesses. Under the new domestic food regime, the verification (auditing) process is a critical area for the success of food control plans. The fundamental shift from inspection of floors, walls, ceiling and prescribed rules in the Food Hygiene Regulations to an outcome based verification programme against a plan needs to be clearly laid out and explained.

To enable a consistent approach the Toolkit will set out a practical process that may not necessarily meet conventional auditing practices. For instance, in many situations food operators may be single or two person operators and having pre-audit and exit interviews of any duration may not be convenient or a cost effective use of time. The process has to be flexible enough to recognise this.

For convenience, consistency and to provide an audit trail, Territorial Authority auditors should have a “checklist”. The checklist may be a combination of tools including auditing against the plan (documentation checks, questioning etc), observation and inspecting.

While the Food Hygiene Regulations put a large emphasis on the premises structure and maintenance, Food Control Plans will place more importance on food safety issues and outcomes. It is also recognised that under full implementation of the domestic food review Territorial Authorities will be using checklists to place appropriate emphasis or weighting on specific or nominated bottom lines – the main critical issues that make a difference to food safety. NZFSA expects to identify what these issues are nationally and for each sector. Examples are food handling, food storage, hand washing, time/temperature and pest control.

The Toolkit will set out the reporting NZFSA requires. Reporting may occur at a number of levels from reporting back on individual premises that have entered the voluntary scheme to summary activity and statistics reports.

Any regulations or standards that are used (existing or new) to complement the Food Act, Food Safety Programmes or Food Control Plans will be referenced in the Toolkit along with a brief overview. It will also cover offences and sanctions available.

In order to provide consistency, the Toolkit will provide a process for recording and investigating complaints about food premises along with who will be the investigating body. Most importantly it will provide a decision pathway or tree so that Territorial Authority officers that may be acting in the dual role of auditor and Food Act Officer can make sound judgements on when issues should be escalated. This may range from “corrective action requests” as an auditor to sanctions as Food Act Officer to referring to NZFSA. This would also provide direction on the segregation of the dual roles of officer and auditor.

Territorial Authorities are expected to require some time (possibly years) to prepare and implement a quality management system that meets the New Zealand Standard (which incorporates the ISO 17020 standard). Some of the work that Territorial Authorities have done towards accreditation as a Building Consent Authority may cross-over however it is expected a considerable amount of work will still be needed. NZFSA intends to prepare a template for Territorial Authorities that would meet the New Zealand standard and, therefore, the ISO17020 Standard.

Information Territorial Authorities can expect to receive from NZFSA in advance of, and in the early months of VIP will include:

• a proposed training schedule;

• information on competency expectation for VIP versus mandatory implementation (verifier and Food Act Officer);

• information on systems required ie accreditation won't be required but there may be some monitoring undertaken by NZFSA;

• a big picture outline of how VIP is to work - VIP vs business as usual;

• procedures manual/guideline;

• template for quality management system (when available);

• training record sheet;

• a verification checklist;

• activity report sheets;

• a direct contact point within NZFSA; and

• a reference copy of an off-the-peg Food Control Plan.

NZFSA will also issue guidelines for Territorial Authorities that enable Territorial Authorities to grant an exemption under the Food Hygiene Regulations upon registration of a Food Safety Programme.