Hawkers and Itinerant Traders
Application form for one site operation (PDF, 249KB)
Application for Mobile Trader (PDF, 50KB)
Application for Hawkers and Itinerant Traders (PDF, 46KB)
A guide to opening a food premise (PDF, 139KB)
Where do I fit? tool - online guide to find out how the Food Act 2014 applies to your business
Safe food stalls guide (PDF, 148KB)
Operation of sausage sizzle guidelines (PDF, 70KB)
Environmentally friendly events guide (PDF, 58KB)
Overview of Food Act 2014
The Food Act 2014 came into force on 1 March 2016. It takes a new approach to managing food safety. Find out more about the Food Act and what it means for you.
The Food Act 2014 applies to new food businesses and suppliers who begin trading from that date.
Existing businesses will come under the new law over a three-year period from this date; the Food Hygiene Regulations 1974 will then be revoked.
Businesses do not need to make any immediate changes until the new law commences and consultation has been completed on the regulations and notices.
However, some of the specific sections relating to food recall and the ability to manage a food safety incident have changed and are in force now.
The new law recognises that each business is different and is a positive step forward from the old Act and its one-size-fits-all approach to food safety.
The central feature of the new Act is a sliding scale where businesses that are a higher risk from a food safety point of view will operate under more stringent food safety requirements and checks than lower risk food businesses.
Higher-risk food businesses – for example those that prepare and sell meals or sell raw meat or seafood – will operate under a written food control plan (FCP). In the plan businesses identify food safety risks and steps they need to take to manage these risks. The FCP can be based on a template or business owners can develop their own plan to suit their individual business.
Businesses that produce or sell low to medium risk foods – like non-alcoholic beverages, for example – will come under national programmes. There are three levels of national programmes, based on the level of food safety risk.
Businesses under national programmes won’t have to register a written plan, but will have to make sure they are following the requirements for producing safe food that will be set out in regulations. This includes having to register their business details, keep minimal records and have periodic checks.
The new Act provides a clear exemption to allow Kiwi traditions like fundraising sausage sizzles or home baking at school fairs to take place. The only rule will be that food that is sold must be safe.
Growing food for personal use, sharing it with others or ‘bring a plate’ to a club committee meeting, or providing lunch for a visiting sports team or social group, is outside the scope of the Food Act. The Act only covers food that is sold or traded.
To implement the Food Act and to support the regulations, MPI has developed a package of materials, including:
- a food control plan development manual to assist food businesses to develop a custom food control plan
- food control plan templates for food retail and food service activities
- guidance for food businesses operating under national programmes
- guidance for food sectors that are exempt from having to operate under a national programme or food control plan
- guidance for verifiers and evaluators of food businesses operating under the new food safety regime.
Find full information here: Ministry for Primary Industries - Food Safety