Lower and medium risk businesses follow a national programme. If you're under a national programme, you don't need a written plan (or develop written procedures), but must register, meet food safety standards, keep some records, and get checked. Like food control plans, national programmes require food businesses to develop a system to demonstrate food is safe to eat and they are compliant with the Food Act 2014.
There are three levels of national programmes, which are based on the food safety risk of the activities a business does:
- Level 1 – lower risk
- Level 2 – medium risk
- Level 3 – higher risk.
Guidance documents are available from MPI for food businesses working under national programmes to help manage food safety risks. However, businesses will need to assess the material and apply it to their premises as appropriate. This may involve developing your own processes in order to manage food safety risks at your business.
All national programmes require:
- record keeping to show that you're selling safe food
- registration of business details with your local council (or with MPI if you operate in more than one local area)
- one or more visits from a verifier recognised by MPI
if you are involved in processing food, you must meet national programme processing requirements.
National Programme 1 will apply to businesses such as:
- transporters or distributors of food products
- horticultural food producers and horticultural packing operations (packhouses)
- retailers of manufacturer-packaged ice cream and iced confectionery.
National Programme 2 will apply to businesses such as:
- bread bakeries
- manufacturers of jams, chips and confectionery
- manufacturers of sauces and spreads.
National Programme 3 will apply to businesses such as:
- brewers and distillers
- food additive manufacturers
- fruit drink and flour manufacturers.
Registration and Renewal
National Programmes are renewed every two years. Renewal forms will be sent out to you before your current one expires.