Anexo C Inventario de maquinaria y equipo del CAM

• places, facilities, equipment and essential services; • supporting systems;

• people;

• ingredients and other inputs;

• production, processing and handling; • finished products;

• documents, records and reports; • corrective action; and

• sampling and testing.

Some of the suggestions below include descriptions of where further requirements may be set. These are highlighted as “For separate consultation” and are included for information only at this stage. Where such additional requirements are considered necessary, MPI will carry out targeted consultation on proposals separately with the affected persons or organisations.

Regulations that relate to places, facilities, equipment and essential services

Regulations are proposed to require food business operators to ensure the places where food is produced, processed, handled and sold are suitable for this purpose; whether or not they set up, own or manage the place.

“Places” have been defined in the Food Act to include:

• any premises, a building, a temporary or permanent structure, a stall, a conveyance, a craft, a vehicle, a bulk cargo container; and

• any land, water or other area where food is produced or may be present.

“Production”, in relation to anything used as food or from which food is derived, includes farming, raising, growing, harvesting, extracting, and gathering.

The meaning given to “processing and handling” under the Food Act includes any one or more of the following:

• preparing the food; • manufacturing the food; • packing the food; • labelling the food; • transporting the food; • storing the food;

• displaying the food; and • serving the food.

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International food safety standards are co-ordinated through the Codex Alimentarius Commission (codex alimentarius is Latin for ‘food code’). New Zealand is an active participant.

The purpose of the proposed regulations is to ensure that food places are fit for purpose and to manage risks relating to contamination or deterioration to the extent to which the food

becomes unsafe or unsuitable, or there are unacceptable residues in the food.

Places used for food are proposed to be designed, constructed and located so that they: • are appropriate for the type of food activities taking place;

• help protect food from the risk of contamination;

• enable hazards to be effectively controlled or minimised, as appropriate, including the protection of food against cross-contamination between and during operations; and • facilitate the effective implementation of supporting systems.

Regulations for places used for food are proposed to include:

• design and location to ensure that such places are suitable with regard to:

- their proximity to incompatible sites and land uses (e.g. spray drift, effluent or industrial discharges from neighbouring activities);

- run-off, flood water, irrigation water, or other environmental contaminants that could introduce hazards; and

- any prior uses that could result in contamination or unacceptable residues in the food; • construction and finishes to ensure they are not a source of food contamination;

• effective maintenance, cleaning and sanitising; • pest control;

• capacity and capability, including space to carry out tasks with regard to food safety, and process flow to protect against cross contamination;

• facilities for hand washing and drying, and appropriate amenities that are readily accessible; and

• storage for chemicals, cleaning materials and equipment, clothing and personal belongings.

Facilities, equipment and essential services used for food will be required to be appropriate to enable hazards to be effectively controlled, including the protection of food against cross- contamination. They would have to also be designed, constructed, located and installed to: • be of sanitary design and minimise contamination of food;

• meet the capability and capacity of the business;

• provide an environment that maintains food safety (e.g. it controls temperature, removes moisture, prevents the build-up of moulds etc);

• be capable of being effectively maintained;

• be capable of being effectively cleaned, sanitised and sterilised, where needed; • prevent harbourage of pests;

• minimise harbourage of pathogens; and • provide:

- water which is fit for purpose;

- sewage and wastewater systems, where relevant;

- storage for food waste, rubbish and recyclable matter; and - appropriate ventilation and sufficient lighting.

For separate consultation:

Specific requirements for places, facilities, equipment and essential services may be set where necessary. The requirements may include issues such as:

• limiting processing to certain areas (e.g. separation may be necessary for certain high risk, novel or ready-to-eat foods);

• placing limitations around the use of certain equipment for certain tasks (e.g. where there are both raw and ready-to-eat foods); and

• requiring identification of equipment (including that used for cleaning, maintenance, handling and processing), where necessary to minimise cross-contamination of food (e.g. with allergens).

Regulations that relate to water at places used for food

Regulations are proposed for food businesses to have an adequate supply of water of an appropriate quality for the purpose for which the water is to be used; for example, irrigating crops, as an ingredient in food, as a processing aid, or for cleaning. The business will also be required to ensure that the reticulation system is fit for purpose.

General requirements for water would include:

• that all water and water products are fit for purpose; for example: - ice and steam;

- re-used and re-circulated water;

- water used at temporary or mobile food places;

- water from particular sources or used for particular purposes; - at an appropriate temperature (where this is specified);

• regular maintenance and checks on water supply and the reticulation and storage system, to ensure they operate as intended;

• treatment of water that may not be fit for purpose (e.g. is not sourced from a town supply, or where a council issued a boil water notice), and effective monitoring of the treatment process, where necessary; and

• keeping records where treatment, monitoring and testing of water are required.

What do you think?

29.Are these proposed requirements sufficient to manage food safety and suitability as it applies to places, facilities, equipment and essential services? If not, please identify the additional requirements needed, and explain why.