New Zealand's new food safety regime will come with costs to customers, the Hospitality Association says.
The Food Act 2014 - which came into effect yesterday - will enforce more stringent food safety processes on producers and tougher penalties for those flouting the law.
However, the law will increase workloads, with especially tough consequences for small businesses, and that cost will be passed on to customers, Hospitality Association of New Zealand Otago branch president Mark Scully says.
"It's never-ending. It's another piece of regulation at the end of the day,'' he said.
"For small places, it puts lots of demands on them.
"It certainly takes a bit of work getting your head around it.
"If you have just got a full-time chef, they are head-down, arse-up, doing work.''
He was supportive of the assurance the regime would provide customers, but said they needed to be realistic about picking up the tab for the legislation.
"[Customers] will certainly look at whether we are of a certain standard. Whether they are willing to pay for it - we will have to wait and see.''
The Ministry for Primary Industries - which enforces the Act - last year released figures which showed Dunedin businesses were well placed to cope with the demands of the Act.
Businesses were encouraged to voluntarily use food control plans ahead of the Act coming into force.
Last March, 76% of Dunedin's food service sector were using plans - the third highest number in New Zealand after Whangarei (81%) and Selwyn (76%).
Queenstown-Lakes District's adoption rates were better than most at 57%, but other districts in the South did not fare so well. Clutha was at 2%, Central Otago at 12% and Gore at 15%.
Yesterday, Dunedin City Council environmental health manager Ros MacGill said the Act would make it "easier for businesses to make sure their food is safe'' and "modernise food safety''.
New businesses would be subject to the law immediately. However, existing businesses would have from 2016 2019 to adhere, depending on the nature of their business.
The law applied to a wide variety of businesses and included those which served food as part of their business, such as rest-homes or schools.
"In Dunedin, this new law applies to about 715 food operators,'' Ms MacGill said.
"Of those, 481 are already operating voluntarily under the new system.
"Due to the high number of early adopters over the past five years, the transition into the new Act should be relatively seamless for most food business operators in Dunedin.''
The council would send letters this week to local food operators outlining the next steps and where to seek advice.
"Environmental health officers will now be working closely with the remaining businesses to help them with the changes,'' she said.
"The new law is designed to help businesses and consumers.
"It moves from a one-size-fits-all approach to one that regulates businesses according to risk.
"This will help keep regulation and costs down for many businesses, especially lower risk businesses, such as those who grow fruit and vegetables or sell only pre-packed food.''
For more information on the Act people should visit www.mpi.govt.nz/foodact.
Food Act 2014
• Enhances food safety by focusing on the processes of food production, not the premises where food is made.
• Defines what rules businesses are subject to; higher-risk businesses operate under food control plans and lower-risk businesses are subject to national programmes.
• All new businesses from March 1 must comply with the Act immediately.
• Existing businesses will be able to transition to the new rules of the Act between 2016 and 2019, depending on the nature of the business.
• Ministry of Primary Industries chief executive has the power to order a food recall. Previously, only the minister had this power.
• Food importers must register with the ministry and renew their registration annually.
• Penalties for higher-end offences have been strengthened.
