There are three main Acts governing the safety of food products provided by retail stores. These are as follows:
Wine Act (2003)
The Wine Act concerns with the manufacturing of wine in New Zealand that include mead, cider, vegetable and fruit wine, and grape wine. Majority of the winemakers meet these requirements by the implementation of Wine Standards Management Plan. The main objectives of this act are as follows:
Provision to set standards in context with the safety, true labelling and identity of wine
Management and minimizing of risks to health of human in association with making wine
Facilitation of entering the product of wine within the international markets
Agricultural Compounds and Veterinary Medicines Act (1997)
The act is responsible for controlling veterinary medicines and agricultural compounds used in association with plants and animals. The act is responsible for regulating the use, sale, manufacture and import of veterinary medicines and agricultural compounds for ensuring to be in compliance with domestic standards of food residue by different activities. It is also responsible for managing risks to the health of public, trade within primary production, agricultural security and animal welfare.
Animal Products Act (1999)
The key purpose of this act is focused on protecting the health of animals and humans, while facilitating the accessibility across overseas market. The system of risk management under this act has a potential coverage of operation for all products and materials of animal from harvesting and production, to export, storage, transport and processing. This law has established a regulatory regime with the requirement for trading and using all animal products for being in alignment with the intended purpose. The retail and food businesses have done this as the animal products are met. The regime consists of the following categories of control:
Standards that have been issued within the Act as Notices or Regulations
Programmes of risk management, the implementation of which has been done by business organizations for processing the material of animal for the management of hazards related to food safety.This is done while ensuring it results in products of animal meeting the significant standards.
Regulated Control Schemes that have been imposed for dealing with circumstances having more efficiency in controlling risks related to food.This includes management of residues and contaminants by a national programme.
Expert controls that include official assurances, General Requirements for Export, and Overseas Market Access Requirements.