NZ Food Safety Guides
Plain-English answers to the questions NZ food businesses actually ask — every regulatory claim cited to MPI or the legislation, and reviewed on a schedule.
How long do you need to keep food safety records in NZ?
The 4-year rule, where it comes from (regs 36 & 81), and what "keeping" a record actually means.
Read guideCan I keep my food safety records digitally?
Yes — MPI's February 2026 guidance lists spreadsheets, online forms and phone-accessible storage as acceptable methods.
Read guideHow often is food verification — and how do you earn 18 months?
The frequency steps for FCPs and National Programmes, and how two good outcomes in a row cut your verification costs.
Read guideWhat happens at a food verification visit?
Before, during and after: what verifiers check, what records they ask for, and how to be ready.
Read guideFailed your verification? What happens next
Corrective actions, frequency changes, and the realistic path back to a normal cycle.
Read guideWhat temperature should a commercial fridge be in NZ?
The short answer, the food-safety reasoning, and how to log it so your verifier is satisfied.
Read guideWhat does food verification cost in NZ?
Registration fees, hourly verification rates, the MPI levy step-up — the published figures in one place.
Read guideMarket stall & sausage sizzle food rules
When fundraising and occasional stalls are exempt, and when a stall needs to register.
Read guideSelling food from home in NZ
The home-baking exemption, who it covers, and what everyone else needs before selling.
Read guideHow to calibrate a food thermometer
The check your plan expects, how often, and what you record — less than you might think.
Read guideNew guides ship every week — verification costs by council, choosing a verifier, market-stall rules, selling food from home, and more.
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