Animal-based meat production has evolved over thousands of years to meet the demand for safe and affordable sources of protein. Cell-based food production, which is the field of growing animal agricultural products directly from cell cultures, has been explored as an alleged sustainable alternative ...

The 2024 Food Industry Guide to Allergen Management and Labelling for Australia and New Zealand is a partnership document of the Australian Food and Grocery Council and the Allergen Bureau. The Guide describes industry best practice for the management of allergens, allergen labelling, and allergen c...

After almost 23 years of operating Assured Audits New Zealand Ltd, there are some major changes on the horizon. As part of our continued commitment to providing you with the highest quality services, we are pleased to announce that Assured Audits New Zealand Ltd (AANZ) will be merging with Quality A...

The digital version of Simply Safe and Suitable template food control plan and associated record blanks is now available in 10 languages. A link to the translations is found below and includes Māori, Korean, Traditional Chinese, Simplified Chinese, Japanese, Thai, Khmer, Turkish, Vietnamese and Hin...

NZFS have published a refreshed resource, Food Safety Good Governance Guide for directors. The Guide is free to use and helps directors and boards understand their food safety and suitability responsibilities and offers practical tips to incorporate a strong food safety culture at all levels of a bu...

New Zealand Food Safety have announced that from 1st July 2025 a food business levy must be paid by registered businesses operating under a food control plan or national programme, and registered food importers. It will fund core services provided by New Zealand Food Safety, that directly benefit fo...

This e-learning course has been developed by the UK Food Standards Agency (FSA) and Food Standards Scotland (FSS). It aims to provide you with an understanding of the theory and practice of Root Cause Analysis (RCA), and how its use and reporting could reduce the number of recurring food safety inci...

The New Zealand Food Safety (MPI) Campylobacter Action Plan has focused on the poultry food chain to reduce foodborne campylobacteriosis in New Zealand by 20% by the end of 2024.  The plan has used a risk-based, farm-to-plate approach to identify, select, and implement new control measures. &nb...

The British Columbia (Canada) Centre for Disease Control has recently issued an excellent guidance document on the safe production of a range of fermented foods. Each fermented food review includes: A national working group of health inspectors, food safety specialists, and industry fermentation exp...

Coeliac New Zealand has developed an online training programme covering all aspects of what is involved in serving safe gluten-free (GF) food from choosing ingredients, storage, food preparation, and cooking right through to serving customers and labelling your menu. KEY LEARNING OUTCOMES The online...