Food Control Plan and National Programme


Please Note:
From 1 March 2016, over a three year transitional period (ending 28 February 2019), the Food Act 2014 is implemented and all food premises will be required to operate under the appropriate risk based measure. It is recommended that you review the following links to help determine where you may fit under the new legislation;

If you require any further assistance to help with understanding with what is required please contact the duty Environmental Health Officer (EHO) by phone on 03 441 0499 (Queenstown) / 03 443 0024 (Wanaka) or by emailing 

A food control plan is a risk based management tool, that encourages food operators to take direct responsibility to provide safe food to customers. This is achieved by giving them nationally consistent measures that are intended to help them manage food safety in their business.

There are two types of food control plan – off-the peg (template) or custom-made. As of the 1 March 2016 the Food Act 2014 comes into effect and all food premises will be required to operate under the appropriate risk based measure.

The type of food control plan a business uses will depend on the level of risk presented by and the uniformity of food businesses in a sector. The level of risk a food business presents is measured by the likelihood of a hazard in the food chain resulting in foodborne illness in terms of a food’s intended use. The uniformity of the food business category is the similarity of businesses operating in a specific category

If you would like to implement a Food Control Plan or to discuss this topic further, please contact an Environmental Health Officer.

The FCP documents can be found on the MPI Website.