Update from Vincent Arbuckle, Deputy Director-General, New Zealand Food Safety

Kia ora koutou,

This month, New Zealand Food Safety released the Food Safety Basics online learning module.

This module is the first in a planned suite that will provide entry-level food safety learning for people working in small to medium food businesses across New Zealand. It is designed for staff who are new to food handling, rather than supervisors or managers.

The first module introduces learners to what food safety is, why it is important, and the role they play as food service workers. The subsequent modules will build on this foundation, helping ensure the basics are consistently applied, which is critical to protecting public health and supporting compliance across the food sector.

For verifiers, your work is always appreciated. Alongside these learning modules, your ongoing, on-the-ground support to food businesses plays a vital role in strengthening baseline food safety capabilities and delivering safe and suitable food.

Ngā mihi nui,

Vincent Arbuckle
Deputy Director-General, New Zealand Food Safety

New practice note released: Multi-site business and multi-business food control plan

New Zealand Food Safety has published Practice Note 16: Multi-site business and multi-business food control plan, providing guidance for both verifiers and food businesses operating across multiple sites under the Food Act.

Historically, approaches to verifying multi-site businesses have differed, creating uncertainty for both verifiers and industry. This practice note introduces a more consistent, risk-based framework to support a clearer and more practical approach nationwide.

Under this approach, all sites will continue to undergo an initial verification. Subsequent verifications will use a structured sampling approach, ensuring appropriate coverage across sites over time.

This updated guidance supports greater national consistency while maintaining New Zealand Food Safety’s regulatory expectations. It provides increased clarity for verifiers and businesses and helps ensure ongoing confidence that food safety and suitability requirements are being met across multi-site operations.

Products and processes outside the scope of My Food Plan custom food control plans and evaluation requirements

“My Food Plan” custom food control plans (FCP) are created by the MPI My Food Rules tool and contain procedures to help food businesses make safe and suitable food and drink. Businesses that register a My Food Plan (MFP) custom FCP agree to follow the limits (for example, time and temperature cooking combinations), conditions, or options in the plan.

Some key products and processes fall outside the scope of the MFP custom FCP. This is because the processing parameters (e.g. critical control points, critical limits), validation and record keeping don’t align with the MFP cards (orange cards). The products and processes that fall outside the scope are below; these are also listed in the FA10MFP application form.  

• Commercially sterilised food products, e.g., UHT, and aseptic processing, canned/retorted foods.
• Other technical processes, e.g., high-pressure processing, radiation, novel or unique processes, cold plasma processing, electromagnetic processing, hydrodynamic processing, ultra sonification.
• Uncooked and cooked comminuted fermented meat.
• Dry cured meats (if dried at temperatures above 5°C and below 60°C for an extended period). These include products like droëwors, coppa, bresaola, prosciutto, Spanish jamon, dried sausages, and similar dry ready-to-eat meats. Biltong is also included if the operator is not using the MPI Biltong card.
• Cold smoked fish/meats (if cold smoked at temperatures above 5°C and stay in the danger zone for too long).
• Hot smoking at temperatures just below 60°C for too long in the danger zone. The MFP has time/temperature parameters for hot smoking.
• Complex products and processes that do not fit MFP processing parameters or novel food products.

These processes require a 'standard' custom FCP with full evaluation (desktop and on-site evaluation).  Standard custom FCPs can use MFP cards as the basis of their plan but require customised sections for products that fall outside the scope of the MFP.

If you are not sure whether the proposed activities fall within the scope of MFP custom FCP, please email approvals@mpi.govt.nz for advice.

Update: New caffeine rules approved (FSANZ proposal P1056)

On 10 March 2026, the Food Standards Australia New Zealand (FSANZ) Board approved changes to the Australia New Zealand Food Standards Code (the Code) introducing new rules for caffeine and guarana extract. Businesses will have two years from the gazettal date to comply with the new caffeine rules.

Key changes

• Prohibition on retail sale of caffeine as a food.
• Caffeine (from any source) cannot be added to food, except for where the Code specifically permits it.  
• The retail sale of guarana extract with high caffeine concentrations will be restricted.
• Packaged coffee beverages that contain high levels of caffeine must declare caffeine per serve and include an advisory statement.
• Caffeine will be permitted in formulated supplementary sports foods up to a maximum one-day quantity of 200 mg, and with concentration limits for liquid and powdered forms. New labelling and packaging requirements apply.

What stays the same

• Existing permissions for caffeine in energy drinks and cola remain unchanged.
• Foods that contain caffeine naturally (e.g. coffee or tea) can still be added to food.
• Novel food rules continue to apply. A food that contains caffeine naturally may still require a pre-market safety assessment if it is a novel food.

Further information on the new requirements for caffeine and guarana extracts in food can be found linked here.

New caffeine rules and supplemented food

MPI is considering the implications of Proposal P1056 for supplemented food.

For the duration of the two-year transition period, supplemented foods can continue to comply with the pre-existing requirements.

Guidance on the changes to the regulation of caffeine will be made available in due course.

2026 Significant Contribution to Food Safety Award – entries close 29 May 2026

Time is running out! Get your entry in to recognise an individual or an organisation that goes above and beyond to improve and implement food safety practices in New Zealand.

New Zealand Food Safety champions the Significant Contribution to Food Safety Award, presented at the annual New Zealand Institute of Food Safety and Technology (NZIFST) Awards.

Nominations for this award close on Friday, 29 May 2026.

Take the time to submit an entry and acknowledge outstanding contributors to the food safety system.

Visit our awards page for more information, including a link to the online entry form.

2026 New Zealand Food Awards – entries close 2 June 2026

Do you know a business or product that is new to market, demonstrates innovation, has a sustainable lifestyle, showcases exceptional food safety and delivers outstanding customer experience? 

New Zealand Food Safety is proud to partner with Te Kunenga ki Pūrehuroa Massey University to sponsor the 2026 Primary Sector Award. 

This award is open to all food and beverage producers, researchers and manufacturers who add value to primary products through:

• the introduction of new varieties, cultivars, or breeds;
• new, innovative, or alternative products; or,
• new, innovative, or alternative methods or technologies for harvesting, processing, packaging products. 

For the purposes of entry, primary products include meats, poultry, seafood, milk, horticultural produce, grains, and honey.

The countdown is on, with entries closing on Tuesday, 2 June 2026. A judging panel will review all entries, and the winner will be presented with their award at the New Zealand Food Awards Gala Dinner in Auckland on 11 October 2026.

Visit the website for more information, including the entry process.  

Updated Food Importing Notice webinar

New Zealand Food Safety invites you to join their upcoming webinar: Updated Food Importing Notice: Key changes explained

This session will provide an overview on the key changes in the new Food Notice: Requirements for Registered Food Importers and Imported Food for Sale 2026.

You’ll learn what’s changed, what’s new and what importers need to do to be ready when the Notice comes into effect on 1 February 2027.

📅 When: Thursday 18 June, 11am–11.30am (including time for Q&A)
 📍 Where: Microsoft Teams
Register online 👉Click here to register