Food Control Plans

Please note: this course is for owners, managers and people who setting up food businesses. We recommend that you have attended Food Safety Course before attending this workshop.

Food Control Plan (FCP) Training

New Zealand School of Food and Wine offers a three hour workshop to explain the FCP templates. In this course you will learn:

  • Where does your business fit?
  • How to register your business
  • Understanding the types of templates are relevant to you

From 1 March 2016, all new businesses must register their plans under the Food Act 2014 before they open. If you're an existing business, there is a transitional timetable for when you need to register a food control plan.

Writing a Food Control Plan

Under the Food Act 2014, a food control plan (FCP) sets out the steps that a business making or selling higher-risk foods needs to take to make safe food. It is used to identify risks and to show how the risks are managed.

The FCP means that customers know that the food you are selling is safe. It is also very good for your business’s reputation.

The Ministry for Primary Industries (MPI) is responsible for this and Auckland Council is delegated to administer FCP for Auckland area. 

There are three options:

1. Ministry of Primary Industries (MPI) Templates

Most hospitality businesses (e.g. restaurants, cafes, takeaways, catering) along with food retailers that prepare or manufacture and sell food (e.g. retail butchers, fishmongers, delis, supermarkets) will complete the MPI template food control plans prepared by Ministry of Primary Industries. 

2. Customised Food Control Plans

You may need to prepare your own Food Control Plan and this is referred as a Custom food control plan

3. National Programmes

Working with a National Programmes is the way that lower-risk food businesses operate under the Food Act 2014.

There are 3 levels of national programmes which are based on the food safety risk of the activities a business does:

  • Level 1 – lower risk
    e.g. transporters or distributors of food products, horticultural food producers and horticultural packing operations (packhouses), retailers of manufacturer-packaged ice cream and iced confectionery
  • Level 2 – medium risk
    e.g. bread bakeries, manufacturers of jams, chips and confectionery, manufacturers of sauces and spreads.
  • Level 3 – higher risk
    e.g. brewers and distillers, food additive manufacturers, fruit drink and flour manufacturers.

Look here for more information about Food Safety Regulations listed on MPI Ministry of Primary Industries website.

Food Stalls or Vendors

If you operate a food stall, you will need to understand the new food safety requirements. Click here to Auckland Council's website.



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