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Food Safety

Food should be managed in manner that minimises the risk of contamination and the growth of harmful microbes. Below are some helpful brochures otherwise please Contact Us and speak with a Health Officer.

Safe Sausage Sizzles

Temporary Food Stall Guidelines

Opening a Food Premises

Reheating Prepared Food & Display and Self-Service

What Do New Food Safety Rules Mean For You? Find Out Now!

Do you run a café or restaurant? Maybe you own a dairy? Or sell produce to the supermarket? If your business involves selling or providing food, in any form, then now is the time to find out what new food regulations will mean for you.

MPI has developed a great new tool to make it easy to see how the new Food Act 2014 applies to you.

The new Food Act recognises that all food businesses and providers are different. How you are regulated will depend on the type of food you make or sell, and the level of food safety risk involved. Businesses that are involved in higher risk activities like making cheese or preparing meals, will be regulated differently from those involved in lower risk activities, like selling pre-packaged food or growing vegetables. The new Act comes into force on 1 March 2016, but existing businesses will be given time to transition to the new rules over a three-year period from 1 March 2016 to 28 February 2019.

Information on the Food Act 2014 From MPI.

Find out more