Update – 21 December 2018
A summary of submissions received during the consultation is available to download.
- Bunnings Warehouse submissions summary [PDF, 114 KB]
Have your say
The Bunnings Warehouse New Zealand has requested approval of its Food Control Plan (FCP) under section 40 of the Food Act 2014. The Bunnings Plan is modelled on the Ministry for Primary Industries' (MPI) Simply Safe & Suitable Template Food Control Plan (issued March 2017). The Bunnings Plan is tailored specifically for Bunnings on-site cafés.
Bunnings’ cafes fall under a National Programme 3 risk-based measure for handling and retailing food, and National Programme 1 for making and serving hot beverages.
MPI has evaluated the Bunnings plan to ensure it meets the requirements of the Food Act 2014 and allows for their on-site cafés to receive, store, and serve safe and suitable food.
We want your feedback. Do you see any problems with approving the Bunnings template?
The consultation will run from 1 October 2018 until 5pm on 12 October 2018.
Consultation document
The Bunnings template is available only to Bunnings on-site cafés. However, you can download MPI's evaluation of the Bunnings template.
Making your submission
Email your submission by 5pm on 12 October 2018 to foodact.2014@mpi.govt.nz
Make sure you include in your submission:
- the title of the document in the subject line of your email
- your name and title (if applicable)
- your organisation's name (if applicable)
- your address.
While we prefer email, you can post your submission to:
Food Implementation Programme
Ministry for Primary Industries
PO Box 2526
Wellington 6140
New Zealand.
Background to consultation
The Food Act 2014, which came into effect in March 2016, introduced a risk-based approach to managing food safety. Food Control Plans (FCPs)are written plans that identify food safety risks and set out how they will be managed on a day-to-day basis.
The Food Act 2014 requires that food business operators take responsibility for ensuring food is safe and suitable. Businesses need to be aware of the risks and be able to show how they are managing these. Section 40 of the Food Act 2014 allows MPI's chief executive to approve a template or model FCP which has been developed outside of MPI.
This allows food businesses or industry groups to:
- develop their own FCP and have it approved so that each business using the plan does not need to submit their plan for individual evaluation, and
- make adjustments to the MPI templates to include multi-site or multi-business specific procedures or practices, or to reflect common language/terminology used in the business and have those changes approved.
Submissions are public information
Note, that any submission you make becomes public information. People can ask for copies of submissions under the Official Information Act 1982 (OIA). The OIA says we have to make submissions available unless we have a good reason for withholding it. That is explained in sections 6 and 9 of the OIA.
Tell us if you think there are grounds to withhold specific information in your submission. Reasons might include that it's commercially sensitive or it's personal information. However, any decision MPI makes to withhold information can be reviewed by the Ombudsman, who may tell us to release it.
