Food Act 2014

Risk-based measures - National programmes - National programmes

74: National programme: general description

You could also call this:

"Keeping Food Safe: Rules for Food Businesses to Follow"

A national programme is designed to keep food safe by controlling hazards. You can think of hazards as things that might make people sick. A national programme does this by imposing rules on food businesses, such as how they should operate and what records they need to keep. A national programme also manages risks to public health in a way that is fair to food businesses. This means the rules are stricter for food businesses that pose a higher risk to public health.

If you have a food business, you must follow the rules of the national programme that applies to you. A national programme can have different levels of control, which are specified in section 21(3)(b). The level of control depends on the type of food business and the risks it poses to public health.

The levels of control are ranked from 1 to 3, with level 3 being the strictest. A level 3 national programme has stricter rules than a level 2 or level 1 programme. Similarly, a level 2 programme has stricter rules than a level 1 programme.

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View the original legislation for this page at https://legislation.govt.nz/act/public/1986/0120/latest/link.aspx?id=DLM2996177.


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73: Purpose of this subpart, or

"What the national food programme is and what it does"


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75: How national programme may be imposed, or

"How the government can make food businesses follow national food safety rules"

Part 2Risk-based measures
National programmes: National programmes

74National programme: general description

  1. A national programme is a programme designed to identify, control, manage, and eliminate or minimise hazards or other relevant factors for the purpose of achieving safe and suitable food by—

  2. imposing controls on a food business in relation to matters such as (without limitation) good operating practice, documentation requirements, verification requirements, registration requirements, and traceability and recall requirements; and
    1. managing the relevant risks in a manner that ensures the level of control placed on food businesses in a food sector is, among other things, proportional to the level of risk that the food sector generally poses to public health.
      1. A national programme must require every person or food business that is subject to it to comply with the applicable requirements of this Act.

      2. A national programme may be 1 of the 3 levels specified in section 21(3)(b) and each of those levels may differ in the level of control or the set of requirements that it imposes, depending on how high or low the level is.

      3. Accordingly, a level 3 national programme generally imposes a higher level of control on a food business than a level 2 or level 1 national programme, and a level 2 national programme generally imposes a higher level of control than a level 1 national programme.

      Notes
      • Section 74(1)(a): amended, on , by section 15 of the Food Safety Law Reform Act 2018 (2018 No 3).