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National Programme 2 · Intermediate
NP2 Sauces, Preserves and Condiment Manufacturing Training
Practical NP2 training for eligible New Zealand sauce, jam, chutney, pickle and condiment manufacturers. Learn process evidence, batch decisions, allergens, records and verification through original cases.
Enrol now · Self-paced onlineAbout this course
Build the judgement needed to manage an eligible National Programme 2 sauce, jam, chutney, pickle or condiment business, including production from a home kitchen. Work through original manufacturing cases, interpret evidence, make hold and release decisions, and practise answering a verifier honestly.
Sixteen substantial interactive lessons cover scope and responsibilities; food safety hazards and preservation barriers; premises, water and people; ingredients, recipes and allergens; acidity and water activity; heat treatment and packaging; batch production and changes; shelf life, labels, cleaning, tracing, recalls and corrective action. Each lesson includes practical decisions with feedback, a worked exercise and a marked knowledge check.
The course uses current MPI NP2 guidance and the applicable Food Notice. It distinguishes required controls and records from optional forms and management tools. National Programme eligibility depends on actual foods, processes and sales activities. Chilled dips, garlic in oil, low-acid canned or retort products and fermented products are not automatically covered. Confirm your own registration and process requirements before starting or changing production.
This course does not supply approved recipes or validate a food process, package or shelf life. Specialist process design and low-acid canning supervision need their own appropriate expertise and regulatory route. The certificate is an Access Food course-completion certificate; it does not approve a business or establish practical competence on its own.
Allow approximately 4–6 hours including activities and the final exam; individual pace varies. Pass all 16 lesson checks before the 40-question final exam. At least 32 correct answers, 80%, are required to pass. The fee is NZ$65 plus NZ$9.75 GST: NZ$74.75 total per learner.
Who this course is for
- Owners and day-to-day managers of eligible NP2 sauce, jam, chutney, pickle and condiment businesses
- Production supervisors responsible for process checks, batch records and release decisions
- Home-based producers and growing manufacturers working within their confirmed registered scope
Learning outcomes
- Check the actual NP2 scope, responsibilities and requirements before production or change
- Identify hazards and explain how supported preservation barriers work together
- Evaluate acidity, water activity, heat-treatment and packaging evidence for the actual product
- Manage suppliers, recipes, substitutions, allergens and label information
- Control batches, missing evidence, changes, storage and supported shelf-life decisions
- Distinguish required checks and records from optional forms and routine logs
- Trace ingredients and products, respond to complaints and recalls, and check corrective actions work
- Prepare honest evidence for verification and complete scenario-based assessment
Course outline
- Actual NP2 scope and manager responsibilities
- Hazards and preservation barriers
- Premises, water, equipment and staff competence
- Supplier and raw-ingredient controls
- Formulation, allergens and recipe version control
- Acidity measurement and representative product evidence
- Water activity, soluble solids and proof
- Heat treatment, process evidence, packaging and closure
- Controlled production and batch records
- Recipe, ingredient, jar, load and scale changes
- Storage, shelf life and date marking
- Labels, claims and customer information
- Cleaning, maintenance, chemicals and pests
- Tracing, complaints and recalls
- Verifier preparation and corrective evidence
- Integrated hold and release case and final exam preparation
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
Complete and pass all 16 marked lesson checks before the 40-question final exam. At least 32 correct answers (80%) are required to pass. Practice decisions give choice-specific feedback and do not count towards the final score. Written exercises are guided personal learning practice; they do not replace workplace practical assessment or evidence.
Successful completion earns an Access Food course-completion certificate. This is not MPI, NZQA or ISO accreditation, business or recipe approval, recognised verifier status, a low-acid canning supervisor qualification or proof of all workplace competence.
Before you enrol
Basic food-handling knowledge is recommended. Use your own current registered scope, applicable MPI requirements and product-specific process evidence alongside the course. You need internet access and a device suitable for reading interactive lessons. Do not enter confidential business, recipe or personal information into practice exercises.