Buller District Council

Food Safety & Licensing Food Premises

Food Businesses

  • The Food Act 2014 came into force on 1 March 2016. There are new laws for businesses that sell food.

The Act places a responsibility on food business operators to ensure that the food they sell is safe and suitable to eat.

In summary safe and suitable means that:

  • ‘Safe food’ won’t make people sick
  • ‘Suitable’ food’ meets compositional, labelling and identification requirementsand is in the right condition for its intended use.

New food safety measures have been introduced that promote food safety by focusing on the processes of food production, not the premises where food is made.

Businesses that are higher risk, from a food safety point of view, will operate undermore stringent food safety requirements and checks than lower-risk food businesses. The new food safety measures are:

  • Food control plans (FCPs) for higher-risk activities
  • National programmes for lower-risk activities.

There is a three year transition period for existing businesses operating under the Food Act 1981 and Food Hygiene Regulations 1974.

Most businesses need to register with their local Council. They can find out how the rules apply to them by using a tool called “Where do I fit?”

Temporary Food Stalls


The Food Act 2014 allows a person or a group to trade in food for the sole purpose of raising money for a charitable, benevolent, philanthropic, or cultural purpose for up to 20 occasions in any calendar year.

Food for sale needs to be safe and suitable and all food must be sourced from registered food premises.


For further help please email Ministry for Primary Industries info@mpi.govt.nz

Where Do I Fit‘ tool to find out what rules you need to follow under the Food Act 2014


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