What’s Happening
Simply Safe and Suitable record blank updates
The record blanks (‘templates’ ‘forms’) have been refreshed. Note that recording requirements have not changed. The refresh is about making the record blanks easier to use. They are also now available in Word and Excel. A new ‘Record Keeping Guidance’ has been created which includes a record requirements list, examples of completed records and ways to keep records.
Please see the following links for the updates:
Main Changes
Added “Opening and closing checks”, “Internal audit/verification”, “Thermometer checks/calibration”, “Daily cleaning tasks” and biltong record templates.
“Return to contents” link added to pages in the PDF and Excel versions.
Reminder - Update Changes to your My Food Plan by 30 April 2026
The revised My Food Plan (MFP) was published in December 2025. You can find the latest MFP on the "Steps to an MFP" webpage. Businesses registered under MFP must update their plan by 30 April 2026.
National programmes under the Food Act 2014
In December 2025 the National Programme guidance for levels 1, 2 and 3 were updated. Updates include rules around suitable water, plain English allergen labelling and mock recalls that businesses must follow.
If you follow the national programme guidance It is best to replace your whole National Programme. You can do this by downloading one of the new National Programmes.
National Programme 1 guidance [PDF, 2.1 MB]
National Programme 2 guidance [PDF, 2.5 MB]
National Programme 3 guidance [PDF, 2.3 MB]
It’s not compulsory to use a National Programme guidance document. You can use other resources to follow the rules. However, the National Programme guidance documents are designed to help businesses follow the rules and the Ministry for Primary Industries (MPI strongly encourages you to use these.
If you use other resources to follow the rules businesses will need to updates these to include key updated changes (e.g. suitable water, plain English allergen labelling and mock/ simulated recalls).
Voluntary folic acid fortification of bread by some bakeries has been occurring in New Zealand since 2014, but from mid August 2023, folic acid must be added to non-organic wheat flour that is suitable for making bread sold within New Zealand.
Mandatory Folic Acid Fortification of Flour and Bread Required by mid August 2023
By 14 August 2023, flour millers must fortify with folic acid non-organic wheat flour that is sold as suitable for making bread with at least 2mg/kg, and no more than 3mg/kg of folic acid.
To help you understand and meet the requirements New Zealand Food Safety has worked with industry to develop the guide Changes to Rules around Folic Acid Fortification of Bread and Flour. Click here to find out more or download the guide.
Mandatory Folic Acid Fortification of Flour and Bread Required by mid August 2023
Labelling of folic acid-fortified food
If you make flour that is fortified with folic acid, or products made with fortified flour this guide tells you what information you must give to your customers, or put on your product label, if the product is packaged.
Click here to find out more or download the guide to labelling flour fortified with folic acid.
Simply Safe & Suitable Template Food Control Plan Updated
The Simply Safe & Suitable Template Food Control Plan (FCP) has been updated to “v39-00005”
All food businesses registered under the SSS FCP need to be working under the new plan by 30 April 2026.
The updated SSS template food control plan is now numbered "v39-00005"
The changes are:-
Added the ‘Making biltong’ card
Corrected minor errors to the following cards: −
Using acid to control bugs
Managing self-supply water
Checking the plan is working well
Using water activity to control bugs
Hot-smoking to control bugs
Sourcing, receiving, and storing food
Making Chinese style roast duck
Template Food Control Plan Forms
The template food control plan forms have also been updated in line with the template food control plan changes. The updated MPI blank forms that can be used with the Simply Safe and Suitable Template Food Control Plan can be downloaded from here.
Energy Labelling for Packaged Alcoholic Beverages
In August 2025 new Energy Labelling statement for packaged alcoholic beverages has been approved and will be updated in the ANZFSC. The transition period is 3 years from 13 August 2025 for retail labels to comply.
From 13 August 2028, labels on alcoholic beverages will need to include energy content per serving, energy content per 100 mL, the number of servings per package, serving size and the number of standard drinks per serving.
More information can be found at this website.
New guidance and an online calculator are now available to help businesses get ready for upcoming energy labelling requirements for alcoholic beverages.
Check out the guidance and calculator.
MPI Cooking Guide for Shellfish and Stay Safe from Vibrio
MPI Vibrio Cooking Guide for Shellfish. Click here to find out more.
Latest MPI labelling guidelines for alcoholic beverages
Latest MPI labelling guidelines for alcoholic beverages issued November 2022. Click here to find out more.
Food health star ratings get tougher on sugar and salt
Food health star ratings are changing. Click here to find out more.
Updated MPI guidelines for tour operators
There are updated MPI guidelines for tour operators. Click here to find out more.
First phase-out of problematic plastics begins
The first phase-out of problematic plastics begins: guidance for sellers and manufacturers of products banned from 1 October 2022. Click here to find out more.
Hepatitis A cases associated with frozen berries
Since 28 June 2022, 23 locally acquired cases of hepatitis A associated with frozen berry consumption have been identified, including two in the past week. All New Zealand cases have reported significant consumption of uncooked imported frozen berries. Click here to find out more.
If you use frozen imported berries, follow the MPI berry poster and boil the berries for 1 minute before using. Click here for MPI Berry Poster.
Announcement: MPI Food Control Plan Templates being Reviewed
The template food control plan and my food plan and the national programmes guidance are currently under review. Click here to find out more.
MPI Recall Guidance
Updated May 2022 and effective July 2022. Click here to find out more.
Codex Alimentarius Updated
The General Principles of Food Hygiene CXC 1-1969 has a new format. Adopted in 1969. Amended in 1999. Revised in 1997, 2003, 2020, 2022, and 2023. New format in 2023. Click here to download. As well as the new format, the latest updates relate to Annex IV, Figure 1 and Table 1 which introduce tools to determine the critical control points in a hazard analysis and critical control point (HACCP) system.
NZFS helpful food safety guidelines in the event of natural disasters
Food safety in natural disasters and emergencies. Click here to find out more.
NZFS handling chicken safely this summer
NZFS handling chicken safely this summer. Click here to find out more.
Safe cooking of livers: information for chefs
Keep your customers safe from harmful bacteria by following the rules in your food control plan for handling and cooking livers. This page has more information to help you safely cook and handle livers.
Click here for the MPI webpage link for updated information for cooking livers.
Support for Food Importers
MPI have launched a website page and a targeted newsletter, which aim to better support food importers in meeting their requirements.
Click here for the MPI link for more information and help for food importers.