Food Overview |
Food Premise Registration |
Complaints About Food Premises |
Hygiene Standards For Food Premises |
Personal Hygiene |
Dealing With Pests |
Cleaning Schedule |
Cleaning Cloths |
Temperature Control |
Registered Food Premises |
Food Control Plan
Food has the potential to cause illness if it is not prepared or stored in a clean manner. In order to serve food safely, it is necessary to understand how food-borne illnesses are caused, and how, as food handlers, you can prevent food from becoming spoiled.
The Food Safety Bylaw requires all food premises registered with us to have staff trained in food safety (hygiene). This will assist in minimising food-borne illness by ensuring the proper preparation, packaging, storage and handling of food. The bylaw puts food premises into two categories: high risk and low risk.
A “food handler” is any person employed in a food premise, who at any time may be involved in the manufacturing, preparation or packing of food for sale.
It does not include supermarket checkout operators or those employed exclusively in the handling of packaged goods, delivery and the wholesale/retail sale of fruit or vegetables.
High risk food premises are any food premises which are involved in the preparation of food for sale - excluding premises predominately selling fruit or vegetables, and pre-packed foods which are not readily perishable.
Training needs- SupervisorsEvery food premise should have at least one person employed in a supervisory capacity who holds the following, or equivalent, certificates:
- Other staffAt least half of the other food handlers must have passed NZQA Unit Standard Level One, 15620 – food technology and nutrition, or an equivalent certificate approved by us. Return to top
Low risk food premises include dairies, fruit and vegetable shops, and other premises where there is no preparation of food, other than washing and sorting.
Training needsThese businesses must have at least one person who has passed NZQA Unit Standard Level One, 15620 – food technology and nutrition, or an equivalent certificate approved by us.
Is training compulsory?Yes. The owner (licensee) should make sure that staff are trained in food safety. A pre-employment check for training in food safety would be useful in considering new staff.
We recognise food premises which comply with the food training requirements with an achievement award. Proprietors are encouraged to display the award in a public area.
Agriquality NZWebsite: www.agriquality.co.nzEmail: firstname.lastname@example.orgPhone: 0508 00 11 22Hospitality Training Professionals Website: www.htpnz.co.nzEmail: email@example.comPhone: 0800 4 Poppy or 021 529669The Open Polytechnic of New ZealandWebsite: www.openpolytechnic.ac.nzEmail: firstname.lastname@example.orgPhone: 0508 650 200Western Institute of Technology (WITT)Website: www.witt.ac.nzContact: John HudsonEmail: email@example.comPhone: 06-757 3100Mobile: 027 436 2257Return to top