How to Start a Food Business in New Zealand: A Step-by-Step Guide
Keen to launch your food dream in Aotearoa? Successfully learning how to start a food business means first navigating New Zealand’s crucial food safety regulations.
15 May 2025
Zeyno
Contents
- Step 1: Understand Food Safety Regulations
- Step 2: Develop a Food Control Plan or National Programme
- Main Difference Between FCP & National Programme
- Step 3: Register Your Food Business
- Step 4: Arrange for Verification
- Step 5: Implement Ongoing Food Safety Training
- Ready to launch your dream restaurant in New Zealand
- FAQs on Starting Food Business in New Zealand
- Who do I register with – MPI or my local council?
- Is verification needed once I start a food business
- How often will my food business need to be verified?
- Is food safety training legally required for all staff
- Where can I find reputable food safety training providers in New Zealand?
Step 1: Understand Food Safety Regulations
Embarking on the journey of how to start a food business in New Zealand necessitates a thorough understanding of the nation’s food safety legislation. The cornerstone of this framework is the Food Act 2014, which applies to all businesses involved in the production, preparation, sale, or distribution of food, regardless of size or scope. This Act shifts the focus from inspecting premises to verifying safe food production processes, ensuring that what businesses do to keep food safe is effective.
To simplify the process of identifying your specific obligations under the Food Act 2014, the Ministry for Primary Industries (MPI) offers an invaluable online resource called “My Food Rules.” This tool guides prospective and current food business operators through a series of questions about their business activities, such as the types of food they handle, their preparation methods, and their customer base. Based on these answers, “My Food Rules” will help determine whether your business needs to operate under a Food Control Plan (FCP) or a National Programme, and with whom you need to register.
Utilising tools like “My Food Rules” early in your planning process is a critical step in ensuring your venture into the food industry is built on a compliant and secure foundation. It clarifies the initial regulatory hurdles and sets the stage for developing appropriate food safety management systems indispensable for anyone wondering how to start a food business correctly.
Read more: A tool to find out the food safety rules that apply to your business | NZ Government (mpi.govt.nz)
Step 2: Develop a Food Control Plan or National Programme
Once you have used the “My Food Rules” tool and understand your basic obligations, the next crucial step in how to start a food business is to develop or implement the appropriate food safety management system. Depending on the nature and risk level of your food business, you will either need a Food Control Plan (FCP) or to operate under a National Programme.
A Food Control Plan (FCP) is a written document that details the steps your business takes to make safe food. It is typically required for higher-risk food businesses, such as restaurants, cafés, caterers, and manufacturers of high-risk foods like dairy or meat products. An FCP involves identifying food safety hazards specific to your operation, outlining how you will control these hazards, what actions you will take if something goes wrong, and how you will keep records. MPI provides templates and guidance to help businesses create their own FCPs, or you can develop a custom plan tailored to your specific processes.
Businesses considered lower-risk, such as those that only handle pre-packaged foods that don’t require refrigeration or certain types of agricultural operations, may operate under a National Programme. There are three levels of National Programmes, and “My Food Rules” will indicate which level (if any) applies to your business. Operating under a National Programme means you must meet specific food safety standards and keep minimal records, but it is less intensive than managing a full FCP.
Main Difference Between FCP & National Programme
A Food Control Plan (FCP) is more detailed and is for higher-risk food businesses; it requires you to actively identify and manage food safety risks. A National Programme is for lower-risk businesses and involves following set food safety rules with simpler record-keeping requirements.
Read more: Use a template Food Control Plan | NZ Government (mpi.govt.nz)
Step 3: Register Your Food Business
With your Food Control Plan developed or your National Programme identified, the subsequent administrative step in starting a food business is to officially register your operations. The authority you register with depends on where your business is located and the type of food safety plan you are operating under.
If your business operates under a template Food Control Plan, a custom FCP (that isn’t part of MPI’s approval process for multi-site businesses), or a National Programme, you will generally register with your local territorial authority (your city or district council). Contact your local council directly to understand their specific registration process, forms, and any applicable fees. They are responsible for the oversight of most food businesses within their jurisdiction. A list of councils can be found on the Local Government New Zealand website.
However, if your business operates under certain types of custom FCPs, for example, if you operate in multiple council districts under one FCP, or if you export food, or if you are a food importer, you will likely need to register directly with the Ministry for Primary Industries (MPI). MPI handles registrations for businesses that fall outside the standard local council remit or have more complex national or international operations.
Accuracy in your application is paramount. Ensure all documentation, including details of your FCP or National Programme, business particulars, and contact information, is correctly completed and submitted. Incomplete or inaccurate applications can lead to delays in registration and, consequently, delays in legally commencing your food business operations.
Step 4: Arrange for Verification
Once your food business is registered and operating under either a Food Control Plan (FCP) or a National Programme, an essential ongoing requirement is verification. This process involves an independent assessment by an approved verifier to check that your business is effectively implementing your food safety plan and complying with all relevant food safety standards. This is a vital component of managing risk with your new business and continue its operations.
You are responsible for arranging and paying for your verification. You must choose a verifier or verification agency recognised by MPI to conduct these checks. MPI maintains a public register of recognised persons and agencies, allowing you to find an approved verifier suitable for your business type and location.
The frequency of verification depends on several factors, including the type of plan or programme you operate under, includingyour business’s past performance, the inherent risks of your food operations, and the results of previous verifications.
FCPs often require more frequent verification than National Programmes. For instance, a new business under an FCP will typically have its first verification within six weeks of registration being confirmed. The verifier will assess your procedures, records, staff practices, and the overall hygiene of your premises. If any issues are found, you will be required to take corrective actions.
Read more: Getting your food business verified | NZ Government (mpi.govt.nz)
Step 5: Implement Ongoing Food Safety Training
A critical element for the success and compliance of any venture into food business is the commitment to ongoing food safety training for all staff members. While developing an FCP or adhering to a National Programme sets the framework, it is the knowledge and practices of your team that bring these plans to life and ensure food safety on a daily basis. Regulations under the Food Act 2014 require businesses to ensure their staff have the necessary skills and knowledge to handle food safely.
Effective training should cover topics relevant to each staff member’s role, including personal hygiene, temperature control, cross-contamination prevention, cleaning and sanitising procedures, and understanding the specifics of your Food Control Plan. This training should not be a one-off event; regular refresher courses and updates are essential to reinforce best practices, address any new risks, and maintain high standards, especially when staff roles change or new employees are onboarded.
Investing in continuous training offers benefits beyond mere compliance. A well-trained team is less likely to make errors that could lead to foodborne illnesses, protecting your customers and your business’s reputation. Furthermore, knowledgeable staff are often more confident and engaged, contributing to a positive food safety culture within your establishment. Documenting all training activities is also crucial, as this will be reviewed during your verification checks.
Read more: Food safety training requirements (aucklandcouncil.govt.nz)
Ready to launch your dream restaurant in New Zealand?
Starting a food business might seem daunting, but understanding key regulatory steps, like navigating the Food Act 2014, implementing a Food Control Plan, and ensuring proper staff training, sets you on the path to success.
Eats365 provides comprehensive POS solutions designed to support every stage of your restaurant journey. From streamlining order management to boosting operational efficiency, our iPad POS system and integrated tools, like inventory management and customer loyalty programs, can help your business thrive.
Contact Eats365 today for a personalized consultation and discover how our solutions can ensure your restaurant's success in the New Zealand market.
FAQs on Starting Food Business in New Zealand
Who do I register with – MPI or my local council?
Most food businesses, particularly those using template FCPs or operating under National Programmes, register with their local council. Businesses with more complex operations, certain custom FCPs, or those involved in importing/exporting may need to register with MPI. The “My Food Rules” tool and MPI guidelines will help clarify this.
Is verification needed once I start a food business?
Yes, an MPI-approved verifier checks your food safety plan implementation. For FCPs, initial verification is usually within six weeks of registration, with ongoing checks thereafter.
How often will my food business need to be verified?
Verification frequency varies. Initially, for an FCP, it’s usually within six weeks of registration. Subsequent verifications can range from every three months to 18 months for FCPs, and less frequently for National Programmes, depending on performance and risk.
Is food safety training legally required for all staff?
Yes, businesses must ensure staff involved in food handling have adequate skills and knowledge in food safety matters relevant to their work. While specific accredited courses aren’t always mandated for every staff member, the business operator must be able to demonstrate staff competency.
Where can I find reputable food safety training providers in New Zealand?
A range of MPI-recognised training providers offer courses in personal hygiene, temperature control, cross-contamination prevention and other core topics. You can view a full list of accredited organisations on the MPI website.
