Category: food act 2014

New Zealand has one of the highest rates of food poisoning in the developed world.(1) According to the Public Health Surveillance Report there was an increase in campylobacter in 2016, the most commonly reported illness in New Zealand.(2) Many food poisoning cases in New Zealand are associated with a cafe or restaurant, which can have a dramatic financial impact on the business.

The Food Act 2014 has created uncertainty for many hospitality businesses. It’s not enough to just have safe food practices anymore - recording your food control tasks and actions, and getting through your audit just got a whole lot trickier!

If you’re head down running a busy kitchen, the thought of an impending food safety audit is probably enough to give you chills. For a start, there’s a mountain of paperwork required. You’re heavily reliant on team members constantly remembering their regular tasks and keeping accurate records. Plus, in recent years, hospitality businesses have had to manage the changes from the 1981 Food Act to the 2014 Food Act to make sure they remain compliant.

The 2014 Food Act is now in play and aims to make kitchens safer for everyone. Introduced on the 1st of March 2016, the Act is a new approach to food safety that may result in a few changes for you and your business.

The Food Act 2014 takes a new approach to managing food safety. Find out more about the Food Act and what it means for you.