6 New Rules from New Zealand’s MPI Could Reshape Global Food Safety Compliance

On May 13, 2025, New Zealand’s Ministry for Primary Industries (MPI) released an immediate update to its Food Control Plan (FCP), targeting pest control, water standards, and processing protocols. The revised rules aim to strengthen food safety and hygiene across the supply chain.

Under the update, food businesses must actively verify that their control plans are functioning effectively. New water quality standards now require E. coli levels below 1 per 100ml, turbidity under 5 NTU, and chlorine levels of at least 0.2 mg/L when treated. Water pH during chlorination must stay between 6.5 and 8.0.

To minimize pest contamination, MPI introduces stricter processing rules. Dried goods must maintain water activity at or below 0.85, while brined and pickled items cannot be diluted—preservative concentrations must remain stable. For acidified foods, the finished pH must stay at or below 3.6, or undergo either pasteurization or full cooking if pH falls between 3.6 and 4.6.

High-heat fumigation of meat now requires at least 30 seconds at 75°C, followed by storage at 5°C or lower.

These changes reflect MPI’s aggressive stance on microbial risk and its commitment to ensuring safer exports in a competitive international market.