The Food Act 2014 comes into effect today and places a greater emphasis on operators taking responsibility for managing food safety.

The main changes focus on food production rather than where the food is made, control plans for higher risk operators and a national program for those who are lower risk, and improving enforcement of the new laws.

Businesses with poor safety records will be targeted more and the change means those who already have a good rating won’t come under as much scrutiny as those who don’t.

Ministry for Primary Industries (MPI) food and beverage manager Sally Johnston says some businesses will have to put in more of an effort.

The laws include all businesses that sell food – from restaurants, to corner dairies, market stalls, or internet cake sellers.

It offers businesses greater flexibility and people can sell food they have made at home as long as it meets the same food safety standards as other businesses.