Pack, Storage and Traceability

Three short sections: food-contact packaging, shelf-life and storage, and lot coding plus how long you keep records. Use the Shelf Life Calculator if you still need to think about chilled growth conditions.

Answer Yes, No, N/A, or Not sure – I need some help. Use Add note only when you need to explain something.

Guidance only — not MPI clearance and not an approval to import. You remain responsible for your own importer records under the Food Notice. Need help? Email help@mockrecalls.co.nz.

All registered food importer tools

The JSON file stays on your device. It contains whatever you typed into this form so you can pause and continue later. It is not uploaded until you submit the form.

    Your details

    Importer / business name *

    Contact email *

    Product / SKU name *

    Supplier / manufacturing site

    Country of origin

    For each item below, choose one answer. Select Not sure - I need some help wherever you need help. Tick Add note only when you want to leave a comment on that item.

    This checklist is guidance only. It is not MPI clearance and it does not mean the food is approved for import. You remain responsible for your own importer records.

    Storage picture

    How this food is stored and moved

    Stated shelf-life (as you understand it)

    Need help with chilled growth conditions? Open the Shelf Life Calculator.

    1. Packaging and food contact

    1.1 The packaging that touches the food is suitable for food contact for this use (including any liners or inner packs)


    1.2 I hold evidence or a statement that supports food-contact suitability — or I have marked N/A with a reason


    1.3 The pack will protect the food from contamination and damage in transit, and keep labels readable


    1.4 If a seal or atmosphere is part of safety (for example a hermetic pack), that is specified and will be checked


    2. Shelf-life and storage

    2.1 Shelf-life is known and is supported for the way the food will be stored in New Zealand


    2.2 Required temperature (and humidity, if it matters) is written down for transport and storage


    2.3 The place you will store the food can keep those conditions and is clean, sound and spacious enough


    2.4 Food that is suspected unsafe or unsuitable can be identified, isolated and held so it is not released by mistake


    3. Lot coding and records

    3.1 Each unit or outer has lot or batch coding that lets you identify the food


    3.2 You can show one step back (who supplied this lot) and one step forward (who you sent it to)


    3.3 Importer records for this food can be kept legible, dated, and retrievable for the period required (commonly at least four years)


    3.4 If a withdrawal or recall is needed, you can find the lots quickly


    Related: Shelf Life Calculator · Product risk assessment

    Need a hand with this one? Choosing “Not sure” or flagging a gap does not fail the product — it means a person should look at it before you rely on the record.

    Email help@mockrecalls.co.nz and we can review this with you. Completing the form still emails you a summary to keep.

    Anything else you want us to know?

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    Mock Recalls team

    Guidance only — not MPI clearance. Records remain the importer’s duty. Contact help@mockrecalls.co.nz.