Food Premises


Food Premises

The new Food Act came into force on 1 March 2016.  This national legislation is about making sure that businesses prepare and sell food that is safe and suitable to eat.

Transition period

There is a transition period for these changes to take place.

During the first year (1 March 2016 to end of February 2017) all businesses within the food service and catering sectors with an alcohol on-license (restaurants, takeaways cafes/lunch bars, and catering businesses), will need to operate with a registered template FCP.

The transition for other types of food premises will following according to a transition schedule.

How the new rules affect you

The Ministry of Primary Industries tool Where Do I Fit? Can help you work out where your food activity or business fits with the new Food Act rules.

Also, see how the new rules impact existing businesses.

Also, see registering a food premise.

What is a Food Control Plan?

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 businesses 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.

You can view or print the template FCP and Scope of Operations from the Ministry of Primary Industries website.

Food Control Plan Diaries

Food Control Plan Diary - 4 weeks

Food Control Plan Diary - 48 weeks

 To view these files Adobe.jpg you will need Adobe Reader, click here to download it for free if required.

MDC Fees and Charges

Registration for Single Food Premise

Registration for Multi Sites

Registration for Change to Risk Based Measure

Registration Fees are set annually as part of the Long Term Plan (LTP) process.