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Food Safe

Food Safe

Food Safe Limited offers Food Safety Training, Health and Safety Training, HACCP Courses, Audit Training and Internal Auditing solutions for food businesses across New Zealand.

Posted by on in Food Safety Training

Marae food safety


Most food prepared and served on marae will not be covered by the food safety plans and programmes of the Food Act 2014.

Customary food activities

Food prepared and served on marae for customary activities such as tangi is outside the scope of the Food Act 2014, and will not be regulated because the food isn’t sold or traded.


Marae that are raising funds for charitable, benevolent, or cultural purposes would not need to operate with a food control plan or under a national programme as long as the trading takes place no more than 20 times a year. However, a marae operating with a food control plan would have unlimited fundraising opportunities. MPI has developed a marae food safety guide that contains more information on food safety and an explanation of tikanga in this context. When you do have to comply with the Act Food businesses that are operating from a marae, and selling food, will be regulated in the same way as other food businesses. The requirements will depend on the type of food business involved.

Why the Act was changed?

The flexible risk-based approach taken by the Act offers an opportunity for marae and other community organisations to develop food manufacturing and food service practices that are consistent with their tikanga.

This could offer business, tourism and employment opportunities in the food sector.

For example, marae around Karapiro registered a food control plan (FCP) based on an MPI template ahead of the Rowing World Cup in 2012 to provide catering services. Other marae are establishing cafes, catering businesses and food manufacturing and horticulture businesses.

The current regulatory system, which focuses on premises rather than skills, offers less support for start-up businesses, and is not flexible enough to accommodate innovative or traditional practices

Who to contact?

If you have questions about marae food, email This email address is being protected from spambots. You need JavaScript enabled to view it.

Source: MPI 


A Marae Food Safety Guide:




Food Safety practices in preparing and cooking a hāngi:

He whakatairanga I ngā ahuatanga mahi mō te tunu hāngi




A Guide to Home-kill and Recreational Catch:




A Home-kill Quick Guide:




A Wild Foods Guide:



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Food Safety Certificate Training: Live Coaching

Our certificate training suits people looking for a job or working in:

  • The Essential Food Services sector
  • Supermarkets, Dairies & Convenience stores
  • Aged-care facilities & Hospitals
  • Child Care Centres (ECE)
  • Food Truck Drivers
  • Food Processing Companies
  • Cold Storage and Supply Chain
  • Produce Handling roles
  • Hygiene and Cleaning jobs
  • Meat, Seafood and Dairy companies

It is also suitable for:

  • Those looking to start home food businesses (so you understand the law),
  • Fruit pickers and farm workers; and
  • People looking to up-skill and re-tool

Purposefully Focused & Job Related Skills including:

  • Hygiene (Viruses & Bacteria)
  • Preventing cross-contamination
  • HACCP Intro.
  • Allergen Management
  • Temperature Control
  • Food Control Record Keeping

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Posted by on in Food Safety Training


Evaluate your training system


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New Food Safety Grading: 5 Main Criteria an A grade is based on and how council scores a business 100%

Food safety grading certificates issued by Auckland council to food businesses (Courtesy: Auckland Council)

Food safety grading / Eatsafe grading is a new grading system introduced by the Auckland city council based on the Food Safety Act, 2014 (FA,14) which was enforced from March 2016. Earlier the food outlets were governed by the Food Hygiene Regulations 1974 (FHR) which is now replaced by the FA,14.

As a result, there are two grading schemes, all the food business which works under the FHR still follow the same procedure while the other business which work on Food Safety Act, 2014 follow the Eatsafe grading system. However, all the FHR operated, and regulated businesses need to implement and register under the FA,14 by the 1st of July 2018.

It is essential for every food outlets/food business owners / retail owners (i.e. takeaways, cafes, restaurants, lunch bars, dairies, supermarkets, butchers, greengrocers, etc) to display the food safety grading certificate to ensure that the public is informed of the food safety standards achieved.

Unlike the previous food safety acts, the 2014 Food Safety Act focuses more on the food processes that the food product has gone through rather than taking account of the premises where the food is manufactured. However, the new grading is based on factors such as food processes, cleanliness, cooking and chilling steps, food operator’s knowledge and experience. In addition, food composition and labelling also play an important role in deciding the grades of eateries/food outlets.


FHR operated businesses are assessed based on their compliance to FHR and food hygiene training requirements of the Auckland Council bylaw. FHR grading does not have C grade, if any critical risk is observed then an automatic E grade is awarded to the food outlet. By the Environment Health Officer (EHO). On the other hand, food businesses under Food Safety Act -14 are assessed based on their compliance to Food Control Plan (FCP).

FCP assessment is based on its verification of three major components:

  • Document review: documented procedures are checked, and the identification of risks and hazards and how the business will address them is also checked
  • Records: the records that the business must keep are examined
  • Reality check: the processes are observed, and staff are questioned to ascertain whether FCP requirements are being followed.


New Auckland Council Food Grade Verification Topics

Criteria for verification steps are explained in the supplementary document below (Courtesy: MPI and Auckland council). Thus, Food safety grading is based on 4 Cs – Cook, Clean, Chill and Conduct, as the Council says.

As a result of the verification outcomes, every food outlet is issued a grade A-E, A grade is 91 -100%, B grade is 90 - 61 %, C grade is 60 – 50 %, D and E grades. All the above grades are monitored and generated electronically by the council verifier. The software will automatically calculate the grade based on the score awarded to a reality check, process or records.

For a food business to be awarded an A or B, the outcome needs to be in acceptable levels. D and E grade would generally mean the levels achieved by the outlet is unsatisfactory /unacceptable. However, a C grade generally denotes an acceptable/ unacceptable outcome with no FSO action (food safety officer).

In any instance, if a verifier identifies a critical risk to food safety with the food outlet, the FSO usually steps in to investigate and comes up with a working measure against the risk. There have been cases where a food business is issued with an E or D grade due to food complaints when the business is unsuccessful in verification.

A 'D' grade is often issued when FSO puts forth a notice of direction/improvement notice in relation to food safety issue and an E grade is issued when the FSO closes the food business due to critical risk as a result of non-compliance, the business will be reopened only when the FSO feels there Is no food safety risk. An E grade certificate must be displayed until the next verification.

Contributor: Maya Murthy Malavalli
Postgraduate student, AUT (Food Science, Food Microbiology & QA)

Contributor acknowledgement: I would like to express my sincere gratitude to Alan Ahmu, Team Leader Food Safety and Health Enforcement, Licensing and Regulatory Compliance from Auckland council and Ministry of Primary Industries, NZ for their extensive support and guidance in giving information on food safety grading. 


If you would prefer to be walked through all the information above by an expert, you do have the option to avail of our Expert-Led LIVE Online Food Safety Training at a nominal cost of $195. More details in this video below.



Read our 5 Facebook & Google trainee reviews


Companies We've Worked With

We have collaborated and delivered training at a number of performance-fuelled organizations and global brands, some of which are outlined below. 


Food Safe food safety training clients



We have a proven track record of delivering customized training at companies throughout New Zealand from Moerewa in Northland to Gore in Southland and across New Zealand from the rugged West Coast to Waiheke Island.


Some useful checklists to help with your food safety management and grading below:


  • Premises checklist
  • Maintenance and services checklist
  • Foodservice cleaning checklist
  • Weekly cleaning programme checklist
  • Temperature checklist
  • Stock rotation checklist



Take the challenge and test your understanding by doing the quiz below!



We have designed a useful mobile-friendly internal audit for you below, to help proactively identify gaps, on a regular and on-going basis rather than only before your verifier audits. Feel free to use it and share it!



If you would prefer to be walked through all the information below by an expert, you do have the option to avail of our Expert-Led LIVE Online Food Safety Training at a nominal cost of $195. More details in this video below.



Read our 5 Facebook & Google trainee reviews


We have a proven track record of delivering customized training at companies throughout New Zealand from Moerewa in Northland to Gore in Southland and across New Zealand from the rugged West Coast to Waiheke Island.


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Under the Food Act 2014 and Food Regulations 2015, all ECE centres must ensure that the food they provide children as part of their service is safe and suitable.


This video gives tips on what ECE centres need to do to get and stay verified. It covers the risks associated with people, places, processes & practices.

Food Safe offers food safety training for ECE Centres in Auckland (North Shore, Manukau South Auckland and Grey Lynn), Hamilton, Christchurch and at sites across New Zealand.

ECE Centres need to check-off that staff know the procedures for:

  • Cleaning and sanitising
  • Managing waste
  • Controlling pests
  • Controlling hazards during food handling – essential process steps:
  • Temperature control (hotter than 60°C, cooler than 5°C)' for ingredients received
  • Chilling cooked dishes to below 5°C within 6 hours
  • Temperature control (hotter than 60°C, cooler than 5°C) for food transferred between centres (e.g. food prepared at a central kitchen, then delivered to sites)
  • Ensuring any person known to be sick does not handle food
  • Supervisor checks
  • Tracing of food prepared offsite, or frozen for later use
  • If any food is transferred between different sites of the company, label it with the food type, the date it was prepared, and the address of the recipient site
  • If any food is prepared, then frozen for later use, label it with the date of preparation.
  • Recall of food
  • Identify and dispose of any food affected by the recall, including any food transferred between sites or frozen
  • Your verifier may ask staff to describe or demonstrate these procedures

Check that records are up-to-date for:

  • Staff competency and training
  • Sickness, hygiene, and protective clothing
  • Pest management
  • Problems with food safety or suitability
  • Contaminated food (e.g. cleaning, pest control, or water treatment products).
  • Cooking Poultry
  • Proving that poultry has reached 75°C, you can record this for:
  • Each time an item is cooked
  • One item each batch
  • Chilled cooked food
  • Temperature of food received or transported
  • Recall for food
  • Record the details of any food identified and disposed of e.g. Notes (Examples) page.
  • Your verifier may ask to see your records

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