National Programme Verification Audits - Level 1, 2 and 3

Working with a National Programme is the way that lower risk food businesses operate under the Food Act 2014. 

Lower and medium risk businesses follow a National Programme. This means they don't need to use written food control plans, but must register the business, meet food safety standards, keep some records, and get checked.

All National Programmes require:

  • Record keeping to show that you're selling safe food - MPI have put together Food business record blanks 
  • Registration of business details with your local council (or with MPI if you operate in more than one local area)
  • One or more visits from a verifier recognised by MPI
  • If you are involved in processing food, you must meet national programme processing requirements.

 

There are 3 levels of National Programmes, which are based on the food safety risk of the activities a business does:


National Programme 1 - Lower risk and will apply to businesses such as:

  • Transporters or distributors of food products
  • Horticultural food producers and horticultural packing operations (packhouse's)
  • Retailers of manufacturer-packaged ice cream and iced confectionery. 
NP 1 Records Required When something goes wrong
Competency and training  
Water test results (self-supply only)  
Pests  
Maintenance  
Sourcing, receiving and tracing  
Storage and display  
Knowing what’s in your food *  
Separating safe and unsafe food  
Foreign matter  
Packing and labelling  
Transporting food (temperature)  
Checking the programme  
Recalling food  

  


National Programme 2 - Medium risk and will apply to businesses such as:

  • Bread bakeries
  • Manufacturers of jams, chips and confectionery
  • Manufacturers of sauces and spreads. 

 

NP 2 Records  Required When something goes wrong
Competency and training  
Sickness  
Water test results (self-supply only)  
Pests  
Maintenance  
Sourcing, receiving and tracing  
Storage and display  
Separating safe & unsafe food  
Thoroughly cooking or pasteurising food  
Reducing water content  
Making food acidic  
Foreign matter  
Packing and labelling  
Transporting food (temperature)  
Checking the programme is working well  
Recalling food  

  


National Programme 3 - Higher risk and will apply to businesses such as:

  • Brewers and distillers
  • Food additive manufacturers
  • Fruit drink and flour manufacturers.

 

NP 3 Records  Required When something goes wrong
Competency and training  
Sickness  
Water test results (self-supply only)  
Pests  
Maintenance  
Sourcing, receiving and tracing  
Storage and display  
Separating food  
Thoroughly cooking or pasteurising food  
Reducing water content  
Making food acidic  
Foreign matter  
Packing and labelling  
Transporting food (temperature)  
Checking the programme is working well  
Recalling food  

  


Guidance material has been issued by MPI to assist with each level of registration.

 

 Verification Objectives

To verify your documented National Programme documentation and operating practices for compliance against the approved programme and to determine compliance with the Food Act 2014, Food Regulations 2015, MPI approval and conditions, Notices and any applicable codes of practice.

We visit your operations and verify whether your approved programme is in place and is effective. This is carried out by checking your records, interviewing staff and observing practices

  • Any deficiencies identified are reported to you immediately.  Follow this link for more information on verification outcomes  MPI Verification Topic Outcomes
  • An audit report is issued and audit outcomes are communicated to MPI
  • Upon closure of your audit report a certificate will be issued.