Food at Fairs, Markets and Occasional Events
If food is sold more than once in a calendar year and it is NOT for fundraising purposes, the activity is subject to registration under Food Safety Legislation. You must sell safe and suitable food.
If you sell food at a single one-off event ONLY ONCE in a calendar year, your only requirement is to ensure you make safe and suitable food.
Please refer to the guidelines on the MPI website below.
Sale of Food by Non-profit Organisations
No Application Is required if under 20 times per calendar year:
Please note, If you are selling food to raise funds, or for charity, it must be "safe and suitable". That means it must be safe to eat - no one should get sick from eating your food. Please refer to the guidelines on the MPI website.
Event Organisers
Food safety tips
When you begin planning your event, contact an Environmental Health Officer (EHO) at your local council.
Food Control Plans
What are Food Control Plans?
Food Control Plans are a new and different approach to regulating how food businesses will be operated in the future. Rather than having a rigid set of rules that are applied to all businesses throughout the country in the same way, these plans are customised according to the type of activity that is involved. Different plans will be produced for different food sectors.
How will they work?
Food Control Plans require there to be a Food Control Plan Manager always available, rather like a bar manager for licensed premises. There must also be arrangements to provide cover if a Manager is absent.
Managers are responsible for ensuring that all those people involved in the operation are trained in the plan and are properly supervised to ensure that they obey its requirements. There is extensive record keeping that will have to be maintained. This is to prove that the plan is being properly complied with.
Who will have to have one?
Everyone who sells food will have to have a Food Control Plan. The only exceptions are where people can apply for Food Handling Guidance such as fundraising activities by community groups or people who provide meals with accommodation. There are separate rules which determine eligibility for such Guidance. The Council can give advice on this if requested. Many groups and societies sell food, either as a direct sale or as an inclusion within a ticket price and this system has been in place in a similar format for many years.
How much will they cost?
Food Control Plans will have to registered each year and the inspections/audits will also be charged for. Food Handling Guidance should be hopefully available free of charge. At this stage it is not predictable how much registration and audit fees will cost. There will in all likelihood be additional fees for any re-visits that are made to confirm that infringements have been corrected.
How will they be audited?
The current inspection system merely involves an Environmental Health Officer calling unannounced and touring the premises. There are no records that are required to be kept and it is not normal to question staff as to how they work.
Under the new system the audit will consist of three stages;
- Records examination
- Premises inspection
- Questioning staff as to working practices to confirm awareness of the Food Control Plan
The three stages are necessary to prove that the plan is being properly implemented. It is a more exhaustive process and it is designed to identify any areas where the plan is not being adhered to. In the event of any problems being identified infringements can be required to be corrected or an audit can be considered to have failed. Under these circumstances the frequency of audit can be reduced so that they are conducted more frequently. This will add more compliance costs to the operation.
The new legislation will also bring additional powers for councils to issue formal notices. Prosecution powers will remain and at some time in the future NZFSA has indicated that it intends to introduce Premises Grading on a national basis.
Food Control Plan and Diary
A template Food Control Plan (FCP) is a step by step guide on food safety procedures that can be tailored to suit the needs of your business.
It's a management tool for food business operators. It includes pre-printed records, forms and a diary.
Operating with the FCP will help your business meet its food safety and suitability requirements and demonstrate your commitment to food safety.
View the Ministry for Primary Industries' video to learn more about Food Control Plans.
More details, including template plans, can also be found on the Ministry for Primary Industries website. Go to the website and search for Food Control Plans.
