What's new – Risk Management Programmes

This page lists updates relevant to the Risk Management Programmes section of the MPI Food Safety website. Items are in date order, with the most recent listed first.

23 May 2017

31 March 2017

24 March 2017

7 March 2017

  • New: UHT Training Courses June 2017

    The FoodBowl and DWC FoodTech are running the Approved Persons Course for UHT Processing and Aseptic Packaging and also a new course called Operators and Supervisors Course for UHT Processing. The approved persons course fulfils a competency requirement for some recognised evaluators. Details available at the link provided above.

24 February 2017

  • New: Animal Products Notice: Dairy Recognised Agencies and Persons Specifications

    Following consultation the revised Animal Products Notice: Dairy Recognised Agencies and Persons Specifications has been published. This notice revokes and replaces the Animal Products Notice: Dairy Recognised Agency and Recognised Persons Specifications dated 26 August 2015. A summary of the submissions received during the consultation is also available.

    http://www.mpi.govt.nz/news-and-resources/consultations/proposed-animal-products-notice-dairy-recognised-agencies-and-persons-specifications/

14 February 2017

13 January 2017

1 December 2016

10 November 2016

  • New: RMP application process

    MPI has published a flow diagram which has information on MPI RMP registration application timeframes, and tips on how to submit a complete application.

2 November 2016

  • New: Publication of Swabbing for Listeria video

    Swabbing for Listeria video has been developed to help Risk Management Programme operators create an environmental testing programme. The video provides instructions on how to collect environmental samples from processing area for Listeria testing.
    https://www.youtube.com/watch?v=a2phaBPMn0U

26 October 2016

  • New Consultation: Have your say on food safety rules

    The Ministry for Primary Industries (MPI) is proposing some changes to food safety rules – and calling on businesses to give them feedback.

    Watch the video:
    https://www.youtube.com/watch?v=O7nfDuvB-_E

    The rules are part of the new Food Act, which came into effect in March this year. MPI has been monitoring the new law, and listening to feedback from businesses. We are now making changes to help the new law work better.

    Changes include reducing record keeping requirements for some lower risk businesses, getting rid of outdated rules, and making it easier for businesses to organise their first verification. There are also changes for national programme businesses using specific processes, like fermentation or pasteurisation.

    To find out about all the changes, see the MPI website. You can have your say in several ways, from making a formal submission to filling in a quick survey.

    Find out more:
    http://www.mpi.govt.nz/news-and-resources/consultations/have-your-say-about-food-safety-rules/

21 September 2016

  • New: Publication of Listeria fact sheets for producers of ready-to-eat animal products

    MPI has developed a series of fact sheets that provide information on Listeria monocytogenes for producers and manufacturers of ready-to-eat animal products. These fact sheets help to support the implementation of Part 15: Requirements for Listeria of the Animal Products Notice: Specifications for Products Intended for Human Consumption that come into force on 1st October 2016.

    These fact sheets provide information about the foodborne bacteria Listeria and key good operating practices and control measures that can help to minimise contamination in the processing area.

    These factsheets are available on the Listeria – resources and documents webpage at:
    http://www.foodsafety.govt.nz/science-risk/programmes/hazard-risk-management/listeria.htm

    Further information about the Animal Products Notice: Specifications for Products Intended for Human Consumption is available from:

    http://www.foodsafety.govt.nz/elibrary/industry/animal-products-specifications-asd/index.htm

13 September 2016

8 August 2016

9 June 2016

  • New: Guidance Document: How to Determine the Shelf Life of Food

    This guidance document has been developed to help operators to determine the shelf life of their food products and to apply the appropriate date marking. It provides useful information to assist operators preparing and handling foods for retail sale. Any legal requirements are shown in boxes with quotation marks. They are either directly quoted from the requirements (including any clause numbers) or are summarised when the requirement is too long to include completely. It is the operator’s responsibility to be aware of and comply with all applicable current legislation including any requirements that amend, replace or correspond to the requirements referenced in this guidance document. This guidance document was amended in June 2016 to: * correct a legal error in section 8 of the guidance document; * include a copy of the date mark alteration application form; and * update the references to the Food Standards Code.

3 June 2016