Fresh Hub – Food Safety & Quality, Survey and IVA Newsletter

Fresh Hub is The AgriChain Centre’s own regular communication tool for Food Businesses & Produce Handlers.

We aim to inform and assist produce staff in understanding how to handle the produce to be sure it reaches the consumer in the optimum condition to ensure repeat sales. We also provide the latest developments in the area of Food Safety & Quality, Survey and IVA and assist in understanding how food businesses can satisfy all requirements.

Click here to view our archive of previous newsletters, or scroll down to view the latest news articles.


Welcome to Fresh Hub. This issue is focused on Food Safety and Quality Systems.

This edition, we cover:

International Developments

There is a lot of activity in the Food Safety and Traceability space internationally, some of which will impact New Zealand. Here is a quick snapshot.

Global Food Safety Initiative

Within the Global Food Safety Initiative (GFSI) a new task force has been established to look at risk-based requirements for fresh produce. The benchmarks to version 8 of the GFSI are due for release in February 2020.

The scheme will need to include:

  • Food safety culture awareness
  • Increased number of unannounced audits
  • Environmental monitoring requests will require risk assessments at packhouse level.

Crate Labelling

The USA and Canada have a joint taskforce working upon the standardisation of crate labels. New Canadian requirements may require batch coding to carry through to consumer pre-packs.  Watch this space!


The Food Safety Modernisation Act (FSMA) is shifting the legislative focus from reaction to prevention of food borne illness.  There will be greater emphasis on improving compliance to regulations. Importers in the USA will be requiring proof of compliance from suppliers internationally. Inspection of import systems are underway.


New preventative control requirements for fresh produce are being introduced to Canada in January 2020. The controls are designed to prevent contaminated food entering the Canadian marketplace. This is in parallel with the US initiative.


A review of the NZ trade agreement may potentially result in reduced red tape (and subsequent delays) at the border. This has huge benefits for fresh produce exporters to China. Watch this space!


On the 14th December 2019 new control requirements will be put in place impacting imports to the EU. This will affect phytosanitary certification requirements for New Zealand produce exported to the EU. Work is underway to meet these requirements.

Need help or want to know more? Please contact out team by phone on 0800 247 424, or by email at

Back to Contents

What is the Purpose of a Management Review in Food Safety and Quality Systems?

A management review in any quality system involves the top management meeting and focusing entirely on the performance of the management system. It supports the ‘big picture overview’ of how the system is operating.

The foundation of a good management review is the quality of the goals and objectives established.

The review looks at the ongoing suitability, adequacy and effectiveness of the system. It also considers opportunities for improvement or updates to the system to meet all food safety requirements and goals.

A successful management review requires effective information collection. The review is documented, including decisions made and who within the organization is responsible for completing assigned tasks. Depending on the size of your operation, you may have annual, half-annual or quarterly meetings.

Topics covered in a management review typically include a review of inputs such as:

  • Internal audits results
  • Third-party and regulatory audits findings
  • Status of corrective actions and preventive actions
  • Training requirements
  • Follow-up from previous Management Review implementation requirements
  • New or updated food safety rules or regulations and their impact on the organization
  • Changing food safety circumstances that may affect the organization (both positive & negative)

The review also covers a discussion on outputs such as:

  • Management recommendations for improvement
  • Review of any notices of violations
  • Any other issues that impact the compliance and incident prevention aspect of the program
  • Additional needs of resources

Need help or want to know more? Please contact Yvonne Gao by phone on 09-414-4536, or by email at

Back to Contents

Managing Your Water Supply Is Important

Water is an important food input, from production to processing, including food safety hygiene management.

Water can carry pathogens and chemicals which can make people sick. This is why water used for food production and processing must be clean and uncontaminated. Even water used only for cleaning and staff hygiene purposes needs to be potable (i.e. safe to drink).

Water can be contaminated at the source of supply. If you choose to supply your own clean water (e.g. roof water, surface water, or ground water), you must test it at least annually to make sure it is safe to use.

When a water supply becomes unsafe, the actions we must take are:

  • Not use it, or
  • Boil it for at least 1 minute before use, or
  • Disinfect it with chlorine before use, or
  • Use another supply of water which is safe, for example, bottled water
  • Throw out any food which has become contaminated by the unclean water

As the pressure on water supplies increase due to demand, the need to manage water use and predict the quality and safety of the supply will grow.

Need help or want to know more? Please contact Yvonne Gao by phone on 09-414-4536, or by email at

Back to Contents

Training Courses

The AgriChain Centre provides practical courses for the Fresh Produce Industry. Various modules can be put together to meet the requirements of specific clients and their needs. This includes Phytosanitary Inspections, Quality management and Food Safety programmes.

The trainers for these programmes have many years of experience in fresh produce handling, as well as horticultural qualifications ranging from post graduate Diplomas to Master’s Degrees in Postharvest Science. They are also very experienced in adult education and training programme development. You can view our available training courses on our Training Course Page.

Back to Contents

Fresh Hub newsletter (PDF) archives:

IVA & Survey – October 2019

IVA & Survey – Mid-September 2019

Food Safety – Early September 2019

Food Safety – August 2019

IVA & Survey – Late July 2019

Food Safety – Early July 2019

IVA & Survey – Late June 2019

Horticulture – Early June 2019

Food Safety – May 2019

Survey – Mid April 2019

Food Safety – Early April 2019

IVA – Late March 2019

IVA – Early March 2019

Quality Management and Food Safety – February 2019


Please contact us with any inquiries: Freephone 0800 24 74 24
email us: