Managing risk

Operating under the Food Act

Rules for food businesses are changing – we're moving from the Food Act 1981 to the Food Act 2014. From 1 March 2016, all new businesses must operate under the Food Act.

Existing businesses (registered under the Food Act 1981 or Food Hygiene Regulations 1974 before 29 February 2016) will shift to the new Act between 2016 and 2019. Check the timetable to find out when your type of business has to transition.

Find out which risk management measures apply to your operation, so that you can meet your legal obligation to provide safe and suitable food.

Selecting your programme or plan

You meet your food safety requirements through applying various plans and programmes to your business procedures. Depending on your business, you may need to operate under:

  • a Risk Management Programme (RMP), which can be supported by the Processing of Seafood Product or Rendering Codes of Practice (COP)
  • a Food Control Plan (FCP), or
  • the Food Hygiene Regulations 1974 (FHR).

Using the menu on the left, you can find information about requirements of RMPs, FCPs and the FHR specific to seafood.

Visit the General requirements & programmes section of this site to find out more about developing and implementing your programme or plan.

General Requirements

Codes of practice

You can prepare a successful RMP by using the COPs for processing of seafood product or rendering. These have been developed by MPI in consultation with the seafood industry.

The more information about the various Codes of Practice can be found in Codes of Practice in the menu on the left.

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