{"id":51,"date":"2016-04-03T22:24:45","date_gmt":"2016-04-03T22:24:45","guid":{"rendered":"http:\/\/107.167.183.142\/?page_id=51"},"modified":"2016-04-03T22:24:45","modified_gmt":"2016-04-03T22:24:45","slug":"legislation-regulations","status":"publish","type":"page","link":"http:\/\/www.nzfsc.ac.nz\/index.php\/legislation-regulations\/","title":{"rendered":"Legislation & Regulations"},"content":{"rendered":"

An overview of New Zealand\u2019s Food Safety System is shown in the following graph.<\/p>\n

(https:\/\/www.mpi.govt.nz\/law-and-policy\/legal-overviews\/food-safety\/)<\/p>\n

\"dia\"<\/p>\n

The Ministry for Primary Industries (MPI) is responsible for legislation that covers all aspects of food safety,<\/p>\n

including production, processing, transport and retailing. Its responsibilities mainly include developing, regulating,<\/p>\n

and implementing food standards, providing official assurances and other certification for wine, animal and plant<\/p>\n

food products for exporters to governments in overseas markets, tightly controlling the products that can be used<\/p>\n

in agriculture, and responding to food safety incidents and suspected breaches of legislation. There are four Acts<\/p>\n

regulating the safety of food that\u2019s produced in New Zealand and is sold locally or to export markets. You may<\/p>\n

read the food safety related Acts on the New Zealand Legislation website.<\/p>\n

 <\/p>\n

\uf0a7 Agricultural Compounds and Veterinary Medicines Act 1997<\/a><\/p>\n

\uf0a7 Animal Products Act 1999<\/a><\/p>\n

\uf0a7 Food Act 2014<\/a><\/p>\n

\uf0a7 Wine Act 2003<\/a><\/p>\n

 <\/p>\n

The core part of the food safety system is the evaluation and verification of food safety. MPI evaluates and<\/p>\n

verifies that all animal products follow appropriate risk management and food safety programmes. It also audits<\/p>\n

New Zealand\u2019s food safety systems and monitors food imported into New Zealand to make sure food with safe<\/p>\n

limits for chemical residues, contaminants or toxins. In addition, MPI identifies any new food safety issues. For<\/p>\n

unsafe or unsuitable foods, it investigates breaches of the Food Act and the Animal Products Act and issue food<\/p>\n

recalls when needed.
\nIn New Zealand legislation, products for domestic market abide by Food Act and meet the requirement of Food<\/p>\n

Control Plans based on HACCP. Export animal products, e.g. dairy, meat, seafood and poultry, need comply with<\/p>\n

Animal Products Act (APA) and Risk Management Programme (RMP) based on HACCP as well. An RMP is a<\/p>\n

written programme designed to manage hazards, wholesomeness and labeling of animal material and products.<\/p>\n

There are four steps to assure food safety in RMP. Step 1 is the preliminary risk management activities including<\/p>\n

identifying hazard, goals, commission risk assessment and rank risks. Step 2 is the identification and selection of<\/p>\n

risk management options according to appropriate criteria, such as size, extent and impact of food safety issue,<\/p>\n

costs and benefits. Step 3 is the implementation of risk management options at all appropriate points in the food<\/p>\n

chain. The implemented measure will relate to production and processing, importing, transportation and storage,<\/p>\n

sales of food and food-related products. Step 4 is the monitoring and review monitoring. Activities are monitored<\/p>\n

at appropriate points in the food chain. Monitoring is used to gather information on levels of hazards, and to<\/p>\n

review effectiveness of any related regulatory measures and other risk management activities.
\nBased on APA 1999, Animal Products regulations, specifications, and guidelines are developed. HACCP is<\/p>\n

introduced in the specifications. APA 1999 requires all animal products that are traded (including exported) to be<\/p>\n

fit for intended purpose. The main way of achieving this is through a MPI registered HACCP-based RMP to prove<\/p>\n

that company is able to export. Various food safety standards, e.g., ISO 22000, FSSC 22000, BRC, SQF, IFS,<\/p>\n

WQA, BK, McDonalds are based on HACCP.<\/p>\n

 <\/p>\n

DAIRY LEGISLATION<\/strong><\/p>\n

General guidance: Animal Products Act 1999<\/span><\/strong> and the Food Act 2014<\/strong><\/span>.<\/p>\n

Food Act 2014<\/strong><\/span><\/p>\n