Scope of Operations for Food Business Needing a Template Food Control Plan or National Programme

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1 Scope of Operations for Food Business Needing a Template Food Control Plan or National Programme Why do I need to do this? If you re starting up or operating a food business you need to tell the council and Ministry for Primary Industries (MPI) exactly what your business does. This is done by filling out a scope of operations form which you attach to your application. Once you ve registered with the council, you can check your business details on MPI s website Tell us what types of food you ll be making and selling. Attach a copy of your menu if you have one. Important Please read the information and complete scope of operations correctly. Council will register your business based on the information provided in your application and scope of operations. If there are any changes or it s found that your food activity doesn t fit the registration type this may affect your verification outcome. If changes are found, you will be required to submit a new application and/or scope of operations. This will incur additional cost. Definitions Risk Based Measure Means registration type and it can be a Food Control Plan or a National Programme or a Monitoring Programme. Wholesaler Means you are making food and selling to other businesses who sell it to the public. Food Service Food service incorporates businesses that prepare meals, snacks and drinks to customer on order to be consumed on site or off site. Food Retailer Food retail incorporates businesses that make and sell their own food or reheat, repack and sell food made by other business. Food can be eaten as soon as purchased e.g. pie, sandwiches and or food that need further preparation to make it safe to eat e.g. fish fillet, lamb chops. For example you are a retail bakery/butcher/fishmonger. Which type of registration i.e. plan or programme (Risk Based Measure) should I apply under? If you operate a café, restaurant, takeaway, lunch bar, catering company, retail butcher, retail fish shop, retail bakery, or supermarket with an onsite butchery, bakery or delicatessen. your type of registration will be a Template Food Control Plan (TFCP) If you are a business that doesn t cook and you only reheat or repack food made by others for example a dairy or a service station your type of registration will be a National Programme 3 If you are a business that only bakes bread EH-053 Scope of Operations version 3.0 Aug-17 Page 1 of 9

2 your type of registration will be a National Programme 2 If you only sell hot beverages and shelf-stable manufacturer food your type of registration will be a National Programme 1 For more examples of food businesses that fall under National Programme click on the link here Table 1: TFCP and NP examples Risk Based Food Activity Measure TFCP I am a restaurant/café/bakery/lunch bar/ takeaway and I sell direct to the public. I use my home kitchen for preparation and cook at the market and sell direct to the public. TFCP I bake cakes and biscuits on order and sell over the internet TFCP TFCP TFCP TFCP I am a rest home and I cook and prepare meals/snacks for my residents and guests I am a butcher/fishmonger and I sell direct to the public I am a fish and chip takeaway and I also sell raw fish I am a supermarket with an onsite takeaway, butchery and/or bakery that sells directly to the public I am a business/dairy/gas station/fruit and vege shop that sells direct to the public: Pre-packaged hot food e.g. pies, pizzas, that I reheat Sell lollies that I repack Sell fruits and vegetables and I sometimes cut and wrap fruit or vegetable for display NP2 Pre-packaged chilled/frozen food NP1 Pre-packaged ice cream and/or ice blocks NP1 Make and sell hot beverages What Sections do I fill Section 1 and 3 Section 3 - select applicable activity Section 2 - select applicable codes from the TFCP section Section 1 and 3 Section 3 - select applicable activity Section 2 - select applicable codes from the TFCP section Section 2 - select applicable codes from the TFCP section Section 1, 2 and 3 Section 2 - select applicable codes from the TFCP section Section 3 - select applicable activity Section 2 - You will register under the higher NP level 3. Depending on your food activity you will select codes from, NP2 and NP1, see example below. Retailers that handle food- Ready to eat meals and snacks Retailers that handle food- Shelf-stable products Retailers that handle food- Minimally processed fruits and vegetables Retailer of manufacturer-packaged chilled/frozen food Retailers of manufacturer-packaged icecream/iced confectionery Retailers of hot beverage Scope of Operations EH-053 Version 3.0 Aug-17 Page 2 of 9

3 NP 3 I am a registered importer of cocoa and sugar and I repack the products in my warehouse and distribute to outlets around New Zealand I am a registered importer of cocoa and sugar and I repack the products in my warehouse and distribute to outlets around New Zealand I am a bar that doesn t cook food or make salads or sandwiches but I reheat food supplied from another registered business and I make cheese platters. Section 1, 4 and 6 Section 4 - select applicable codes from manufacturer of sugar and manufacturer of confectionery products Section 6 - select applicable activity Section 1, 4 and 6 Section 4 - select applicable codes from manufacturer of sugar and manufacturer of confectionery products Section 6 - select applicable activity Section 2- select applicable activity NP 2 I am a business that only makes bread Section 1 and 4 NP 2 I am an early childhood centre that Section 1 and 7 prepares meals and snacks. Section 7- select applicable activity NP 2 NP 1 I am a business that makes candyfloss and sell at the market I am a coffee cart that only sell hot beverages and manufacturer-packaged shelf stable products (e.g. muffins/cookies in manufacture packaging) Section 1 and 4 Section 4 - from manufacturers of confectionery select applicable activity Section 2 - select applicable activity from retailers of hot beverage and shelf-stable packaged food Important: Businesses covered by a Template Food Control plan that also wholesale need to MPI info@mpi.govt.nz to see if the wholesale side of the operation requires a Custom Food Control Plan. For more information, click on this link: Other businesses that may need to register a Custom Food Control Plan with MPI include: wholesale bakery - bake and wholesale products manufacturer of food specifically for vulnerable populations o children under 5 years o people over 65 years o pregnant women o people with compromised immune systems manufacturer and wholesaler of fresh ready-to-eat salads manufacturer and wholesaler of meals and prepared foods manufacturer of meat, poultry or fish products (not for direct sale to the public) manufacturer of processed egg products manufacturer of commercially sterilised food products manufacturer of non-shelf-stable sauces, spreads, dips, soups, broths, gravies or dressings manufacturer of vegetable or other proteins manufacturer of dairy products. Scope of Operations EH-053 Version 3.0 Aug-17 Page 3 of 9

4 Please select and tick relevant sections (see example in table 1 if unsure) Food Retail sector (Section 2) Transport, distribute or warehouse food (Section 6) Food Service sector (Section 3) Provides food to pre-school children (Section 7) Manufacture, bake or process food for wholesale (Section 4) Extract and pack honey (32_010) (Section 1 only) Grow and/or pack fresh fruit or vegetables (Section 5) Exempt (38_010) (Section 1 only) Section 1: Trading operations and Processes (all businesses must fill both section 1.1 and 1.2) Select and tick the relevant operations and process Section 1.1 Trading Operations TAK Takeaway OLC On Licence RET Retail EAT Eat in premises CAT Catering MAR Market MOB Mobile INT Internet IMP Import HOM Home delivery WHO Wholesale EXP Export STP Storage provider TRP Transport provider How do you make your food? Tick each process you use in your business Section Processes REH Reheating Reheating food cooked for immediate eating, e.g. reheating a frozen/chilled, cooked ready-to-eat meal or reheating pies HOL Holding at serving Holding at serving temperature in a pie warmer, bain-marie or rice cooker temperature HCL Handling chilled ready to eat (RET) products Products with a shelf-life of more than five days, e.g. slicing cooked ham, sliced cheese, smoked meats PAS Pasteurisation (with heat) Batch or continuous processing of products, e.g. pasteurising raw milk, making beer, juice or meat (pâté). Don t select this if you heat milk for hot beverages. CAN Canning/Retorting Applying high temperature and pressure to make canned food products with an extended shelf-life, e.g. canned baked beans, canned fruit HPP High pressure processing Using high level of pressure to extend the shelf-life of food or to improve food safety PCL Processing chilled RTE products You make a product(s) with a shelf life of more than five days, e.g. cooked ham, cooked small goods (requiring time/temperature combinations to control pathogens such as Listeria) DRY Drying Remove moisture from food to make products, e.g. dried meat, milk powder and vegetable powder CON Concentration Increasing the thickness of food products by removing water, e.g. malt extract or condensed milk ACD Acidification Using acid (low ph) to preserve food, e.g. shelf-stable condiments SLL Slow or low temperature e.g. sous vide, smoking or using a slow cooker cooking NOV Novel or unique process Ohmic, cold plasma, ultrasonication, hydrodynamic, electromagnetic processes (pulsed electric field, radio frequency, UV, etc.), microwave pasteurisation, experimental cuisine and/or molecular gastronomy IRR Irradiation Irradiating food to preserve products or destroy pathogens, e.g. herbs or spices Don t select this if you use a microwave to cook or reheat food. FER Fermentation Products, e.g. kimchee, yoghurt, beer and uncooked, ground, fermented meats such as salami and pepperoni ASE Aseptic processing/packaging Applying heat treatment to preserve food for an extended period of time. Ultra-High Temperature treated milk, beverages, stocks or soups. N/A Not applicable None of the above Scope of Operations EH-053 Version 3.0 Aug-17 Page 4 of 9

5 TFCP NP2 NP1 Section 2 Retail I am a retail baker/retail butcher/fishmonger/fish and chip takeaway shop that sells raw fish/business that makes food and sell direct to the public 01_010 Eggs 01_020 Raw meat, poultry and seafood 01_030 Processed meat, poultry and seafood products 01_040 Dairy products 01_050 Minimally processed fruits and vegetables 01_060 Processed fruits and vegetables 01_070 Baked products, without filling or icing 01_080 Baked products, with filling or icing 01_090 Ready-to-eat meals and snacks 01_100 Sauces, soups, dressings and toppings 01_110 Infant formula 01_120 Shelf-stable products I am a business that sells food made by other business. I may reheat/ repack food made by other business. I don t cook food. 18_010 Eggs 18_020 Raw meat, poultry and seafood 18_030 Processed meat, poultry and seafood products 18_040 Dairy products- e.g. scooping ice-cream 18_050 Minimally processed fruits and vegetables 18_060 Processed fruits and vegetables 18_070 Baked products, without filling or icing 18_080 Baked products, with filling or icing 18_090 Ready-to-eat meals and snacks 18_100 Sauces, soups, dressings and toppings 18_110 Infant formula 18_120 Shelf-stable products I am a retailer of manufacturer-packaged chilled or frozen food (excluding ice cream, iced confectionery, and iced desserts) 30_010 Eggs 30_020 Raw meat, poultry and seafood 30_030 Processed meat, poultry and seafood products 30_040 Dairy products 30_050 Processed fruits and vegetables 30_060 Baked products, without filling or icing 30_070 Baked products, with filling or icing 30_080 Ready-to-eat meals and snacks 30_090 Sauces, soups, dressings and toppings I am a retailer of hot beverages and shelf-stable manufacturer-packaged foods 35_010 Hot beverages 35_020 Shelf-stable products I am a retailer of manufacturer-packaged ice cream or iced confectionery 36_010 Ice cream 36_020 Iced confectionery Scope of Operations EH-053 Version 3.0 Aug-17 Page 5 of 9

6 TFCP Section 3 Food service I am a restaurant/café/lunch bar/takeaway/catering company that makes meals, snacks or beverages to be eaten immediately on site or off site 02_010 Ready-to-eat meals and snacks 02_020 Minimally processed fruits and vegetables 02_030 Sushi 02_040 Doner meat 02_050 Chinese style roast duck NP1 NP2 Section 4 Manufacture, bake or process food I manufacture sugar or sugar related products 34_010 Sugar 34_020 Sugar products I bake only bread and bread products 21_010 Breads I manufacture confectionery 23_010 Chocolate and cocoa products 23_020 Sugar confectionery I manufacture crisps, popcorn, pretzels, or similar snack products 25_010 Crisps and chips 25_020 Snack products I manufacture shelf-stable grain-based products 28_010 Baked products, without filling or icing 28_020 Baked products, with filling or icing 28_030 Breakfast cereals 28_040 Pasta I manufacture water-based products including ice, iced confectionery, and iced desserts 29_010 Ice 29_020 Water-based desserts I manufacture dried or dehydrated fruit or vegetables 26_010 Processed fruits and vegetables 26_020 Dried fruit and nut mixes I manufacture frozen fruit or vegetables 31_010 Processed fruits and vegetables I manufacture shelf-stable condiments (including sauces, spreads, or preserves) 27_010 Processed fruits and vegetables 27_020 Fermented fruit and vegetable products 27_030 Processed meat, poultry and seafood products 27_040 Sauces, soups, dressings and toppings 27_050 Fermented sauces 27_060 Nut and seed products I process nuts seeds and/or coffee 24_010 Nuts and seeds 24_020 Coffee bean products 24_030 Nut and seed products 24_040 Dried fruit and nut mixes I manufacture dry mix products 20_010 Dried mixes containing animal products 20_020 Dried mixes not containing animal products Scope of Operations EH-053 Version 3.0 Aug-17 Page 6 of 9

7 I manufacture food additives, processing aids, vitamins, minerals, or other nutrients intended to be added to food 16_010 Food additives 16_020 Vitamins and minerals 16_030 Processing aids 16_040 Yeast and yeast products I manufacture non-alcoholic beverages 14_010 Water 14_020 Soft drinks 14_030 Formulated drinks 14_040 Fruit and vegetable juice I manufacture oils or fats for human consumption. If you make dairy-based fats or oils you will need to register a Custom-FCP with MPI 15_010 Edible oils 15_020 Margarine and table spreads 15_030 Animal fats I am a brewer, distiller or manufacturer of vinegar, alcoholic beverages, or malt extract 13_010 Beer 13_020 Processed cereal and meal products 13_030 Wine and wine products 13_040 Alcoholic Beverages - other 13_050 Vinegar 13_060 Spirits and liqueurs I process herbs or spices 19_010 Herbs and spices 19_020 Salt I process grains 17_010 Whole grains 17_020 Processed cereal and meal products NP1 Section 5 Grow and/or pack fresh fruit or vegetables I grow and pack food products 33_010 Minimally processed fruits and vegetables 33_020 Herbs and spices 33_030 Nuts and seeds 33_040 Mushrooms 33_050 Sprouts and Microgreens NP1 Section 6 Transport and distribute or warehouse food I transport or distribute food products 37_010 Frozen food 37_020 Chilled food 37_030 Shelf-stable food 37_040 Bulk food 37_050 Hot food Scope of Operations EH-053 Version 3.0 Aug-17 Page 7 of 9

8 NP2 Section 7 Provides food to pre-school children I provide food service to pre-school children (including children under 5 years of age) in a centre-based service setting 22_010 Ready-to-eat meals and snacks 22_020 Infant formula Important: Custom Food Control Plan (CFCP) If your business is making and selling products described below please contact MPI info@mpi.govt.nz as you may need to register a Custom Food Control Plan with MPI. CFCP CFCP Section 4 Manufacture, bake or process food I bake and wholesale products 10_010 Breads 10_020 Baked products, without filling or icing 10_030 Baked products, with filling or icing 10_040 Ready-to-eat meals and snacks I only manufacture food specifically for vulnerable populations. Children under 5 years People over 65 years Pregnant women People with compromised immune systems 05_010 Infant formula 05_020 Foods for Infants 05_030 Formula meals and supplementary foods 05_040 Ready-to-eat meals and snacks I manufacture fresh ready-to-eat salads 06_010 Fruit and vegetable salads 06_020 Salads containing grains or animal products I manufacture meals and prepared foods (not covered elsewhere in this schedule) 07_010 Ready-to-eat meals and snacks 07_020 Desserts 07_030 Pasta 07_040 Processed fruits and Vegetables I manufacture meat, poultry or fish 08_010 Raw meat, poultry and seafood 08_020 Processed meat, poultry and seafood products 08_030 Other animal products - gelatine powder, edible casings I manufacture processed egg products 11_010 Dried egg products 11_020 Liquid egg products 11_030 Frozen egg products 11_040 Processed eggs I manufacture commercially sterilised food products 03_010 Processed fruits and vegetables 03_020 Sauces, soups, dressings and toppings 03_030 Processed meat, poultry and seafood products 03_040 Fruit and vegetable products 03_050 Dairy products Scope of Operations EH-053 Version 3.0 Aug-17 Page 8 of 9

9 CFCP I manufacture non-shelf-stable sauces, spreads, dips, soups, broths, gravies, or dressings 09_010 Processed fruits and vegetables 09_020 Fermented fruits and vegetable products 09_030 Processed meat, poultry and seafood products 09_040 Sauces, soups, dressings and toppings I manufacture vegetable proteins or other protein products 12_010 Non-fermented vegetable protein products 12_020 Fermented fruit and vegetable products 12_030 Yeast and yeast products I manufacture dairy products 04_010 Liquid milk 04_020 Raw milk dairy products 04_030 Fermented or rennetted dairy products 04_040 Condensed and evaporated milk 04_050 Cream products 04_060 Dried dairy products 04_070 Cheese 04_080 Dairy desserts 04_090 Butter products 04_100 Ice cream 04_110 Blended and/or encapsulated dairy products 04_120 Sauces, soups, dressings and toppings 04_010 Liquid milk Scope of Operations EH-053 Version 3.0 Aug-17 Page 9 of 9

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