Register a food business

Food control plans are used by businesses making or selling higher-risk food. Having a plan helps make sure the food you make is safe and that any risks are identified and managed. MPI has put together a range of food control plan templates that businesses can use. If you use a food control plan template you can register it with NPDC. If you prefer to create a custom food control plan you will need to register with MPI. To find out the type of food plan best suited to your business use the My Food Rules tool.

More information on template food control plans

National programmes are used by medium to low risk food businesses. You have to register your business, meet food safety standards and get checked regularly. There are three levels within the national programmes, to find out which rules apply to you check the My Food Rules tool. Businesses operating under a national programme can register with and be checked (verified) by NPDC. You can also choose to be verified by another recognised agency or person.

National Programme 1 is for lower risk businesses such as:

• transporters or distributors of food products
• horticultural food producers and horticultural packing operations (packhouses)
• retailers of manufacturer-packaged ice cream and iced confectionery.
  
  

National Programme 2 is for medium risk businesses such as:

• bread bakeries
• food service in childcare centres for children under 5
• manufacturers of jams, chips and confectionery 
• manufacturers of shelf-stable condiments like sauces and spreads. 
  
  

National Programme 3 is for higher risk businesses:

• brewers and distillers
• food additive manufacturers
• retailers that handle food (but do not manufacture it).
  
  

For more information on the national programmes check out National Programmes on the MPI website.

To register with NPDC under a template food control plan or national programme you will need to: 

• complete and submit an application form and the relevant fee
• complete and submit a relevant Scope of Operations form for your business, you can find these forms on the MPI website

Six weeks after you register with NPDC one of our verifiers will come and check your business. It is a good idea to register your business close to your opening date, this means you will be up running with your regular processes in place when we come and check that all food safety practices are in place.

Application for registration of a food business

We will come and check that you are continuing to comply with all Food Safety requirements at regular intervals, depending on the type of business you run.

• Template Food Control Plans: at least once a year as long as the results of previous verifications are of an acceptable standard.

• National Programmes
  • Level 3 (higher risk): verification will be required at least once every two years as long as the results of previous verifications are of an acceptable standard.
  • Level 2 (medium risk): verification will be required at least once every three years as long the results of previous verifications are of an acceptable standard and no compliance matters exist against the business.
  • Level 1 (lower risk): no subsequent verifications are required unless the initial verification resulted in an unacceptable outcome, or compliance matters exist. 

In addition to our Environmental Health Team, you can also work with our planning and building consents teams to ensure you meet all the relevant health and building regulations.

The Planning Team can offer advice on our District Plan and information on parking requirements, advertising and likely future patterns of development in that area.

Building Consent Officers can help with construction requirements, change of use conditions, grease traps, plumbing and drainage, egress, number of sanitary fixtures and access for disabled people. A building consent will be required for any work done.

The Environmental Health Officers can provide information on health requirements, inspections and the issue of registration to sell food.

Contact us for more information.

If you intend to sell alcohol on your premises or have patrons bring alcohol for consumption on the premises while dining, you will need to apply for the appropriate licence as a requirement of the Sale and Supply of Alcohol Act 2012. Alcohol cannot be sold until a separate licence has been obtained.

This act prohibits any person to smoke in the indoor area of a hospitality venue. This includes indoor workplaces, restaurants, cafes, eateries, casinos or gaming machine rooms and licensed premises. 

An indoor area is enclosed by walls, sides, screens or similar surfaces (including closable openings such as windows and doors) and an overhead surface such as a ceiling. Open decks, verandas, gardens and open-sided gazebos are not considered "indoors" so  the smoke-free provisions do not apply. In this instance, proprietors may choose to allow people to smoke in these areas.