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Processed food & retail sale - Food safety programmes

How to protect your customers and your business

The following publications and resources are designed to help you develop a food safety programme (FSP) for your business.

A food safety programme is a written programme designed to manage food safety. It examines all of the steps involved in producing food (from ingredient purchase through to final sale), identifying things with the potential to cause harm to the consumer (the hazards), and implementing controls to eliminate or control such hazards.

For further information or general guidance on developing and implementing a food safety programme in your business contact NZFSA at: approvals.fssi@nzfsa.govt.nz

	An Introduction to Food Safety Programmes: Managing food safety is your business (PDF) A small leaflet that gives a brief outline of the concept of food safety programmes and the approval process. This leaflet provides a good starting point for those who are unfamiliar with food safety programmes and HACCP. A4 (leaflet)
	An Introduction to HACCP (PDF) This booklet that explains the basic concepts of the Hazard Analysis Critical Control Point (HACCP) system. You will find out why we are changing our approach to food safety and learn some practical ways steps to designing a food safety programme based on HACCP. 24pp (booklet)
	What Does a Food Safety Programme Look Like? (PDF) Practical guidance on how to write a food safety programme for your business. The booklet gives you logical steps to follow, and points to consider, when writing a food safety programme. 28pp (booklet)

Other useful information

• Off the peg food control plans
• Food Safety Programme Application Form
• Separation Requirements for Ready to Eat and Raw Meat Products for Food Safety Programme Approval
• Codes of Practice information
• What Does the Food Act 1981 Require?
• Frequently asked questions
• How to apply for exemption from the Food Hygiene Regulations
• Information on HACCP and food safety