Free guide
Build accurate menu information from recipes and supplier evidence, then keep a reviewed version available to the team.
Sources checked 2026-09-12 · your local authority always has the final say.
Check wheat and gluten separately, individual tree nuts including pine nuts, and the other required declarations. Review ingredients, compound ingredients, additives and processing aids.
The MPI labelling guide specifies added sulphites at 10 mg/kg or more. Check the current supplier specification and final product, including substitutions.
NZ sites have separate choices for wheat, gluten and individual tree nuts in the menu matrix. Review cross-contact before recording precautionary statements.
Publish a checked version for staff and PDF export. Review information after ingredient changes and after moving an existing site to the NZ configuration.
Food sold without a required label still needs accurate allergen information available as the rules require. Packaged retail labels have additional content and formatting duties.
ProCafe kitchen labels are internal operational labels. Keep the retail-labelling review with your product and supplier evidence.
Common questions
Your registration authority and recognised verifier have their own roles. ProCafe helps you organise and keep the records for your plan; it does not grant approval or certification.
Links verified 2026-09-12. Spotted something out of date? Tell us and we'll correct it.
More guides: New Zealand Food Control Plan records for cafes · Two-stage cooling records for New Zealand kitchens
ProCafe turns these checks into clean, time-stamped records on your team's phones — organised by site and ready to show at an inspection.
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