Requirements for a food control plan in New Zealand in 2026

If your business handles, prepares, serves or sells food in New Zealand, you are likely required to operate under a food safety programme. For most food businesses, this means registering a food control plan (FCP) — a written document that identifies food safety risks in your operation and sets out how you will manage them.

The Food Act 2014 governs food safety in New Zealand. Under this law, the Ministry for Primary Industries (MPI) oversees the national food safety framework, while your local territorial authority (your city or district council) is responsible for registering and verifying your food control plan. Getting this right before you open — or before your next verification audit — protects your customers and keeps your business legally compliant.

What this procedure is and what it is for

A food control plan (FCP) is a written food safety management document required under the Food Act 2014. It describes the food your business makes or sells, the steps in your process, the hazards that could arise at each step, and the controls you put in place to prevent those hazards from harming people.

FCPs apply to food businesses that handle high-risk food — for example, businesses that cook, cool, reheat, or serve ready-to-eat food to the public. This includes restaurants, cafes, catering companies, food manufacturers, supermarkets with deli counters, and similar operations.

Businesses that sell only low-risk food (such as pre-packaged shelf-stable products) may instead operate under a national programme (NP), which has lighter requirements. MPI provides a tool on its website to help you determine whether you need an FCP or a national programme.

Official bodies responsible:

Ministry for Primary Industries (MPI) — sets the national food safety rules, approves template FCPs, and provides guidance.
Your local territorial authority (city or district council) — registers your FCP, conducts verification audits, and issues your registration certificate.

You can find MPI’s food safety resources at www.mpi.govt.nz/food-safety and your council’s contact details at www.localcouncils.govt.nz.

Documents required

The exact documents depend on whether you use an MPI-approved template FCP or write a custom FCP. Most small-to-medium food businesses use a template, which simplifies the process significantly.

If you are using an MPI-approved template FCP

Completed template food control plan (the relevant MPI template filled in with your business-specific details — available free from the MPI website)
Business details: legal business name, trading name, physical address of the premises, and contact information
Description of food activities: the types of food you handle and the processes you use (e.g., cooking, cooling, packaging)
Site plan or floor plan of your food premises (a simple hand-drawn plan is acceptable for most councils; check with your council for their specific requirements)
Proof of legal right to occupy the premises — for example, a signed lease agreement or property ownership document (original or certified copy)
Food handler training records or evidence that the person responsible for the FCP has completed relevant food safety training (e.g., a New Zealand Certificate in Food Safety or equivalent)
Completed registration application form (provided by your local council — available on the council’s website or at the council office)
Payment of the registration fee (amount varies by council — see the Fees and timelines section)

If you are writing a custom (non-template) FCP

All of the above, plus:

A fully written custom FCP document that meets the requirements set out in the Food Act 2014 and MPI’s Food Control Plan specifications
Evidence that the FCP has been reviewed by a suitably qualified food safety professional or verifier (some councils require this before registration)

Notes on documents

No apostille or translation is required for standard New Zealand business documents.
Councils may request originals for sighting and return them, or accept certified copies — confirm with your specific council.
If your business operates from multiple sites, each site requires its own registration.

Steps to complete the procedure

Determine which food safety programme you need. Use MPI’s online tool at www.mpi.govt.nz/food-safety/food-act-2014/food-businesses to confirm whether your business requires an FCP or a national programme.
Choose your FCP type. Decide whether to use an MPI-approved template FCP (recommended for most businesses) or write a custom FCP. Download the relevant template from the MPI website at no cost.
Complete your FCP. Fill in all sections of the template with your specific business details, food processes, hazard controls, and staff responsibilities. MPI provides guidance documents and worked examples to help you.
Prepare your supporting documents. Gather your site plan, proof of right to occupy, training records, and any other documents your council requires (see the Documents required section).
Contact your local territorial authority. Find your city or district council and obtain the registration application form. Many councils allow you to download the form from their website; some require you to collect it in person. No appointment is generally required to submit documents, but check with your council.
Submit your application. Lodge your completed FCP, application form, supporting documents, and registration fee with your local council. Submission is typically done:
- Online through the council’s portal (available in many larger councils)
- In person at the council’s customer service office
- By post (confirm the address with your council)
Await assessment. Your council will review your FCP to ensure it meets the requirements of the Food Act 2014. They may contact you to request additional information or corrections.
Receive your registration certificate. Once approved, your council issues a registration certificate. You must display this certificate at your premises.
Implement your FCP and prepare for verification. Once registered, you must operate according to your FCP at all times. Your council will schedule periodic verification audits (typically once or twice a year for high-risk operations) to confirm you are following your plan.

Estimated total time from application to registration: 10–30 working days, depending on your council’s workload and whether your application is complete on first submission.

Fees and timelines

Fees for FCP registration are set by each territorial authority and vary across New Zealand. The figures below are indicative ranges based on publicly available council fee schedules.

Initial registration fee: approximately NZD $200–$600, depending on your council and the complexity of your operation
Annual renewal fee: approximately NZD $150–$500 per year
Verification audit fee: approximately NZD $150–$350 per audit (billed separately by your council or an approved verifier); frequency depends on your risk level
Processing time: typically 10–30 working days after a complete application is received
Registration validity: FCP registrations are renewed annually; your council will notify you when renewal is due
Template FCP cost: free to download from the MPI website
Custom FCP review (if required): costs vary if you engage a private food safety consultant; budget NZD $500–$2,000+ depending on the complexity of your operation

Contact your local council directly for the exact fee schedule that applies to your premises and food activity type.

Common mistakes and how to avoid them

Submitting an incomplete FCP. The most common reason for delays is missing sections in the template — for example, leaving hazard control steps blank or not describing all food processes. Work through every section of the template carefully and use MPI’s guidance examples before submitting.
Using the wrong template. MPI publishes different template FCPs for different types of food businesses (e.g., one for caterers, one for retail food businesses). Using a template that does not match your food activity type will result in your application being returned. Confirm which template applies to your operation on the MPI website.
Not including a site plan. Many applicants overlook the site or floor plan requirement. Even a simple, clearly labelled hand-drawn plan showing food preparation areas, storage, and handwashing facilities is sufficient for most councils — but it must be included.
Starting to trade before registration is confirmed. Operating a food business that requires an FCP without a current registration is an offence under the Food Act 2014. Do not begin trading until your council has issued your registration certificate.

Frequently asked questions

Do I need a food control plan if I only sell food occasionally, such as at a market stall? It depends on the type of food you sell and how often you sell it. Occasional sellers of low-risk food may qualify for a national programme rather than a full FCP. Some very low-risk activities (such as selling pre-packaged, shelf-stable products) may have lighter requirements. Use MPI’s online tool to check, and contact your local council if you are unsure.

Can I use the same FCP for multiple premises? No. Each food premises must be registered separately, even if the food activities are identical. You will need to submit a separate application and pay a separate registration fee for each site.

What happens during a verification audit? A council verifier (or an approved private verifier) visits your premises to check that you are operating in accordance with your registered FCP. They will review your records, inspect your facilities, and observe your food handling practices. If they find issues, they will issue a corrective action notice and schedule a follow-up. Serious or repeated non-compliance can result in suspension or cancellation of your registration.

Can I update my FCP after it is registered? Yes. If your food activities change significantly — for example, you add a new food process or change your menu substantially — you must update your FCP and notify your council. Minor updates can often be made directly to your plan; major changes may require a formal amendment application. Check with your council before making significant changes.

What is the difference between an FCP and a national programme? A food control plan is required for higher-risk food activities where you handle, cook, or prepare food that could cause serious harm if mismanaged. A national programme applies to lower-risk activities, such as selling pre-packaged food or operating a business where food safety risks are minimal. National programmes have fewer documentation requirements and lower verification frequency. MPI’s website explains the distinction in detail.

What to do next

The most important first step is to confirm whether your business needs an FCP or a national programme — use MPI’s online tool before you do anything else. Once confirmed, download the correct MPI template FCP, complete every section carefully, and contact your local territorial authority to obtain the registration application form and current fee schedule.

Key documents to have ready:

Completed MPI template FCP
Site plan of your premises
Proof of right to occupy the premises
Food handler training records

Requirements, fees and council processes can change. Always verify the current requirements directly with the Ministry for Primary Industries (MPI) at www.mpi.govt.nz and with your local territorial authority before submitting your application.

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