NP3 Day-to-Day Manager Training for Dairies and Superettes

About this course

Build the everyday skills to manage food safety in a New Zealand dairy or superette operating under National Programme 3. This self-paced course uses plain English, illustrated activities, case studies and practical record-completion examples based on current MPI guidance. Work through the lessons and knowledge checks, then pass the final exam to receive an Access Food course-completion certificate.

Who this course is for

• Day-to-day managers and owners of New Zealand dairies and superettes operating under NP3
• Staff who receive milk and pies, reheat bought-in cooked pies, scoop ice cream or repack lollies
• Supervisors who train staff and maintain food safety records

Learning outcomes

• Apply the relevant MPI National Programme 3 rules to everyday retail food tasks
• Check chilled deliveries and respond to warm milk or damaged/frozen-food deliveries
• Use and check a thermometer, thaw pies safely, reheat in a microwave and maintain safe hot holding
• Manage allergens and prevent cross-contact when scooping ice cream and repacking lollies
• Keep original lot and date information, choose supported repacked shelf-life and maintain traceability
• Distinguish required checks and records from optional routine logs
• Complete practical record examples and respond to incidents, complaints and recalls

Course outline

1. Your NP3 shop: responsibilities and safe daily decisions
2. People, clean work areas, pests and safe water
3. Thermometers: measure accurately and check calibration
4. Receiving milk, cooked pies and other deliveries
5. Chilled storage, freezers and safe pie thawing
6. Microwave reheating: follow the pie from cold to safely hot
7. Hot holding: cabinet failures and time decisions
8. Scooped ice cream: hygiene and allergy conversations
9. Lolly repacking: set up safely and control allergens
10. Dates, labels and the story of each lolly bag
11. Record workshop: choose the right MPI blank and fill it honestly
12. Recall, complaints and your final manager challenge

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 all 12 lesson knowledge checks, then pass the 30-question final exam with at least 80% (24 correct answers). Interactive practice decisions and worked record activities support learning throughout. Up to three final-exam attempts are available per 24 hours, with at least 10 minutes of revision between unsuccessful attempts.

After passing, an Access Food certificate of completion is created automatically, available to download and emailed to the student. This is not MPI approval, food-business registration or verification, an NZQA qualification, or proof of workplace practical competence. The business remains responsible for task-specific staff training and safe food practices.

Before you enrol

No formal prerequisite. Designed for businesses whose activities fit National Programme 3; check your own registration scope. Plain-English reading, an email address and an internet-connected phone, tablet or computer are needed. Allow 2–3 hours for lessons, practice activities and the final exam. Have your shop procedures and MPI record blanks available for the practice exercises.