National Programme 1 Day-to-Day Manager Training

About this course

Turn National Programme 1 requirements into practical daily decisions. This course is for owners, day-to-day managers and supervisors whose actual food activities are confirmed as NP1. It helps you connect staff skills, food handling, relevant records, problem responses and verification evidence.

Follow Kauri Link Foods, a fictional NP1 storage and distribution business handling original sealed packaged foods. Owner Aroha and manager Sam prepare relief driver Lee for work, check incoming food and investigate incomplete temperature evidence for an earlier part of a delivery. Work out what is known, what remains uncertain and how to protect stock at the depot and with a business customer. A proposed tasting activity creates a separate question about the business's registered scope. The case does not authorise release of real food or classify your business.

Twelve substantial interactive lessons cover programme fit; operator and manager responsibilities; practical staff competence; contamination and personal hygiene; sourcing and receiving; storage and transport; cleaning and maintenance; water, pests and waste; allergens and product information; tracing and recall awareness; required records and corrective action; and verification preparation. Practical decisions give useful feedback for every option. Worked examples, notebook exercises and marked lesson checks help you apply the teaching.

NP1 activities are not all the same. Additional examples explain why honey, horticulture, sugar products, retailers of manufacturer-packaged ice cream or iced confectionery and relevant mobile hot-drink businesses need controls appropriate to their own activities. Transport-condition records for NP1 transporters and distributors are distinguished from the scoped exemption for other NP1 businesses. The sole-operator training-record qualification is explained without removing the duty to be competent. Optional forms and good practice are kept separate from actual required controls and records. Use current MPI guidance and your applicable requirements alongside the course.

Allow approximately 3 hours including practice and assessment; individual pace varies. Pass all 12 marked lesson checks before the 30-question final exam. At least 24 correct answers (80%) are required to pass. The fee is NZ$50 plus NZ$7.50 GST: NZ$57.50 total per learner. Enrol through the existing secure student account and payment process.

Successful completion earns an Access Food course-completion certificate. The course does not register, verify or approve a business, qualify a regulatory verifier, approve a product or process, or establish practical workplace competence on its own. It is not MPI, NZQA or ISO accreditation. NP1 does not create a universal requirement to buy a food safety certificate.

Confirm the correct programme from your actual activities, using MPI's My Food Rules tool and your registration authority where needed. Mixed activities, new processing, repacking or serving food can change what applies. For a fuller practical tracing exercise, see Food Traceability and Mock Recall. Detailed labelling study is available in NZ Food Labelling and Allergen Checks.

Who this course is for

• Owners whose actual food activities are confirmed as NP1
• Day-to-day managers and supervisors applying NP1 in practice
• Relevant storage, transport, distribution and other NP1 operators

Learning outcomes

• Check programme fit against actual and proposed activities
• Assign practical daily tasks and escalation while retaining operator responsibility
• Train and check staff for the food safety tasks they actually perform
• Apply relevant receiving, storage, contamination and transport controls
• Recognise sector-specific questions and obtain appropriate official guidance
• Distinguish required evidence and records from optional forms and routine logs
• Trace affected food, respond honestly to problems and prepare for verification

Course outline

1. Check that NP1 fits your activities
2. Operator, manager and staff responsibilities
3. Teach and check practical skills
4. Prevent contamination in everyday work
5. Source, receive and identify food
6. Storage, transport and handover
7. Clean premises, equipment and maintenance
8. Water, pests, waste and site conditions
9. Allergen and product-information changes
10. Tracing, withdrawal and recall awareness
11. Required records and fixing problems
12. Prepare for verification and review changes

How you will learn

Move through presentation-style slides at your own pace. Select topics to reveal more detail, work through practical scenarios and complete the knowledge checks along the way. The final exam presents one question at a time with an answer-review screen before submission. Your student account saves completed lessons and assessment results.

Assessment and completion

Pass all 12 marked lesson checks before the 30-question final exam. At least 24 correct answers (80%) are required to pass. Practice decisions provide feedback for every option and do not count towards the final score. Notebook activities are guided self-review using fictional or anonymised information, not approval of real food or a substitute for the business's required records.

Access Food course-completion certificate after the required learning and a passing final exam. No MPI, NZQA or ISO accreditation, regulatory-verifier qualification, business, product or process approval, or automatic practical workplace competence. NP1 does not require every operator to buy a course certificate.

Before you enrol

Your actual activities must be confirmed as NP1; the course does not determine or change registration. No prior qualification is required. Read alongside current applicable business requirements and seek advice on uncertain or changed activities. Internet access and a suitable reading device are required. Use fictional or anonymised notes and keep staff, supplier and customer information private.