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Regulating food safety in the processed food and retail sale sector

Until recently food being sold in New Zealand had to be made in premises that were registered and inspected by local authority Environmental Health Officers (EHOs). Food premises were inspected for compliance with the Food Hygiene Regulations 1974.

In 1996, an alternative risk management system was introduced under the Food Act 1981. This constituted a major reform for the food industry, designed to replace compliance with the dated prescriptive Food Hygiene Regulations 1974.

Food businesses in New Zealand now have the option to develop Food Safety Programmes based on the Hazard Analysis Critical Control Point (HACCP) System and be exempt from the Food Hygiene Regulations 1974. The process is applicable to any size and type of food business.

Premises that operate an approved Food Safety Programme are not required to register with, or be inspected by, the local council. Instead an independent New Zealand Food Safety Authority approved auditor must audit the business on a predetermined frequency.

The HACCP process involves documenting a food production process, the potential hazards, what can go wrong, and controls to prevent the hazards from occurring. Monitoring of the controls and corrective actions for when things go wrong also need to be documented. When completed and implemented each business has a comprehensive plan it follows on a day-to-day basis.