Indian Newslink Digital Edition Mar 15, 2016

March 15, 2016 BUSINESSLINK
13
Venkat Raman
venkat@indiannewslink.co.nz
Restaurants, Takeaway
businesses and those
involved in selling food
items either in their own
premises or at outdoor locations
would be obliged to follow the
tenets of a new law that came
into force on March 1, 2016.
‘The Food Act 2014’ provides
for flexibility but empowers
enforcing authorities to take
immediate steps to discipline
erring businesses in a bid to
improve food safety which has
been a cause for concern in
recent years in eating places,
especially those of Indian and
Sub-Continent origin.
Stringent standards
As is the case with all laws
and statutes, those observing
them with own systems and
controls have nothing to worry
about; the new law targets
those who openly flout safety
standards and acceptable norms
of public hygiene.
According to Scott Gallacher,
Deputy Director-General
Regulation and Assurance at the
Primary Industries Ministry said
that the new law also covered
corner diaries, market stalls and
internet cake sellers.
He said that existing businesses
should also comply with
the new measures, although
they may be given more time to
adopt.
New Food Law makes indigestible risks
“Although the new law started
on March 1, 2016, existing food
businesses do not have to make
changes straight away. They
will move over to the new Act at
different times over a three-year
transition period,” he said.
Extensive range
The new law applies to a
wide range of businesses, and
includes any which make,
sell, grow or transport food
commercially. This includes
those who serve food as part of
their business, like education
providers or care homes, Mr
Gallacher said.
Claiming that the new law
makes it easy for businesses
to understand and follow its
provisions, he said that the
Ministry website (www.mpi.
govt.nz) provided simple and
easy-to-understand online tool
for compliance.
“The new law has been
designed to help businesses
and consumers. It moves from
a one-size-fits-all approach, to
one that regulates businesses
according to risk. This will help
keep regulation and costs down
for many businesses, especially
lower risk businesses, like those
who grow fruit and vegetables
or sell only pre-packed food,”
Mr Gallacher said.
“It also offers businesses
greater flexibility. People can
sell food they have made at
home, for example, but must
meet the same food safety
standards as other businesses.
By focusing on what is most
important to food safety, the
law will help ensure safer food
for consumers. At the same
time, keeping costs down for
businesses will also keep costs
down for consumers,” he added.
Helpful measures
‘The Food Act 2014’ is stated to
incorporate a number of other
measures to help businesses to
become more time and cost-effective.
Those who manage
food safety standards would
be obliged to less frequent
inspections.
By making food safety
requirements more efficient
for businesses, the Act fits with
wider government efforts to
deliver better public services.
Mr Gallacher said that
the new law recognises that
businesses are different. It gives
businesses greater flexibility
to manage risks in a way that
suits what they do, and enables
them to focus on what’s most
important to achieve food safety
in their business.
“The move to a risk based
approach will help reduce costs
for many businesses. Those who
are lower risk will have to meet
less strict rules and get checked
less often, reducing time and
costs associated with food safety
regulation,” he said.
According to him, higher
risk businesses such as those
manufacturing ready-to-eat
meals and those running
restaurants should have in place
a written plan for food safety.
“This is called a food control
plan. It helps businesses identify
and manage risks to food safety,
making it easy to show their
food is safe. Primary Industries
Ministry has created templates
to help some businesses create
their plan and this includes
food service businesses like
restaurants and cafes, as well as
retailers like bakeries, butchers,
fishmongers and delicatessens.
Schools, hospitals and rest
homes that make food can
also use these templates,” Mr
Gallacher said.