An overview of New Zealand’s Food Safety System is shown in the following graph.
(https://www.mpi.govt.nz/law-and-policy/legal-overviews/food-safety/)
The Ministry for Primary Industries (MPI) is responsible for legislation that covers all aspects of food safety,
including production, processing, transport and retailing. Its responsibilities mainly include developing, regulating,
and implementing food standards, providing official assurances and other certification for wine, animal and plant
food products for exporters to governments in overseas markets, tightly controlling the products that can be used
in agriculture, and responding to food safety incidents and suspected breaches of legislation. There are four Acts
regulating the safety of food that’s produced in New Zealand and is sold locally or to export markets. You may
read the food safety related Acts on the New Zealand Legislation website.
Agricultural Compounds and Veterinary Medicines Act 1997
The core part of the food safety system is the evaluation and verification of food safety. MPI evaluates and
verifies that all animal products follow appropriate risk management and food safety programmes. It also audits
New Zealand’s food safety systems and monitors food imported into New Zealand to make sure food with safe
limits for chemical residues, contaminants or toxins. In addition, MPI identifies any new food safety issues. For
unsafe or unsuitable foods, it investigates breaches of the Food Act and the Animal Products Act and issue food
recalls when needed.
In New Zealand legislation, products for domestic market abide by Food Act and meet the requirement of Food
Control Plans based on HACCP. Export animal products, e.g. dairy, meat, seafood and poultry, need comply with
Animal Products Act (APA) and Risk Management Programme (RMP) based on HACCP as well. An RMP is a
written programme designed to manage hazards, wholesomeness and labeling of animal material and products.
There are four steps to assure food safety in RMP. Step 1 is the preliminary risk management activities including
identifying hazard, goals, commission risk assessment and rank risks. Step 2 is the identification and selection of
risk management options according to appropriate criteria, such as size, extent and impact of food safety issue,
costs and benefits. Step 3 is the implementation of risk management options at all appropriate points in the food
chain. The implemented measure will relate to production and processing, importing, transportation and storage,
sales of food and food-related products. Step 4 is the monitoring and review monitoring. Activities are monitored
at appropriate points in the food chain. Monitoring is used to gather information on levels of hazards, and to
review effectiveness of any related regulatory measures and other risk management activities.
Based on APA 1999, Animal Products regulations, specifications, and guidelines are developed. HACCP is
introduced in the specifications. APA 1999 requires all animal products that are traded (including exported) to be
fit for intended purpose. The main way of achieving this is through a MPI registered HACCP-based RMP to prove
that company is able to export. Various food safety standards, e.g., ISO 22000, FSSC 22000, BRC, SQF, IFS,
WQA, BK, McDonalds are based on HACCP.
DAIRY LEGISLATION
General guidance: Animal Products Act 1999 and the Food Act 2014.
Food Act 2014
- Part 2 Risk Based Measures
- Part 3 Food Imported For Purpose Of Sale
- Part 5 Miscellaneous Provisions
Regulations
New Zealand Legislation: Food Regulations 2015
New Zealand Legislation: Food (Fees and Chargers) Regulations 2015
New Zealand Legislation: Food (Fees and Chargers) Amendment Regulations 2015
Regulations in force until 28 February 2019
New Zealand Legislation: Food Hygiene Regulations 1974
New Zealand Legislation: Food (Safety) Regulations 2002
Animal Products Act 1999
- Part 2 Risk Management Programmes (RMPs)
Regulations
Animal Products (Dairy Industry Fees, Charges and Levies) Regulations 2015
Animal Products (Dairy) Regulations 2005
Animal Products (Exemptions and Inclusions) Order 2000
- Part 3 Regulated Control Schemes (RCSs)
Regulations
Animal Products (Dairy Industry Fees, Charges and Levies) Regulations 2015
Animal Products (Regulated Control Scheme—Dairy Export Quota Products) Regulations 2008
Animal Products (Exemptions and Inclusions) Order 2000
Dairy Industry (National Residue Monitoring Programme) Regulations 2002
Raw milk for Sale to Consumers Regulations 2015
- Part 4 Animal Product Standards and Specifications
Regulations
Animal Products (Dairy Industry Fees, Charges and Levies) Regulations 2015
Animal Products (Dairy) Regulations 2005
Animal Products (Exemptions and Inclusions) Order 2000
- Part 5 Expor of Animal Material and Products
Regulations
Animal Products (Dairy Industry Fees, Charges and Levies) Regulations 2015
Animal Products (Exemptions and Inclusions) Order 2000
- Part 8 Recognised Agencies and Persons
Regulations
- Animal Products (Dairy Industry Fees, Charges and Levies) Regulations 2015
- Animal Products (Dairy) Regulations 2005
- Animal Products (Exemptions and Inclusions) Order 2000