A Food Safety programme (FSP) sets out the process by which the safety of the food product can be assured.
The business owner/operator, an employee, or an outside agent may design the FSP. There are experienced, qualified consultants available for this purpose.
A variety of factors influence food safety and each FSP must be tailored to the specific food operation or process in each business. The programme must be approved by the NZ Food Safety Authority and will be subject to an independent audit by a suitably qualified and NZ Food Safety Authority approved auditor.
Premises with approved Food Safety Programmes are exempt from the requirement to be registered by the Council.
For further information, please refer to an Environmental Health Officer.
Food Control Plans and the Voluntary Implementation Programme
Food businesses that are within the Food Service and Catering sectors of the food industry (restaurants, takeaways, cafes/lunchbars, and catering businesses), can be exempted from the Food Hygiene Regulations 1974 by adopting an Off-the-Peg Food Control Plan. Food Control Plans (FCP) can be downloaded from
New Zealand Food Safety Authority's website.
Food business proprietors need to complete an application form, this is available from the Council, then have this application approved by the Council to gain exemption from the Food Hygiene Regulations 1974.
Proprietors need to complete the FCP and arrange for an audit of the food business to be performed within three months.
