The "Ministry of Primary Industries" Authority mandate is to protect consumers by providing an effective food regulatory programme covering food produced and consumed in New Zealand as well as imports and exports of food products."
The following are some of the MPI Approval guidelines typical for Kelly Hygiene NZ products. They are an abbreviated guide only and should NOT be used to replace the authorized MPI Approval classifications. For a full explanation please refer to the MPI Approvals handbook.
C 23 This may be used in edible areas. All edible products must be removed from the room. No edible product is permitted in the room until all treated surfaces have been adequately protected with an approved coating.
Where incidental contact with the food surface occurs, the surfaces must be thoroughly cleaned and washed to ensure that no residue remains.
C 31 This may be used in all areas. Before use, all edible product packaging material must be removed from the room. After using the compound food surfaces must be thoroughly rinsed with potable water before production starts.
(Auto Q, Express SR, Express Tanker Wash, Glisten, Phoric 675, Pronto, Quantum, Quick Foam, Sani-Care, Tuff Suds, Uni Universal Cleaner, Vat Clean, Wizzard, Xtra)
C 32 This may be used in edible areas. The perfume must not be used to mask the odours of unsanitary conditions. This compound must be used in a manner that prevents the perfume invading any edible area.
(Blitz, Citrus Kleen, Leader, Lemon Dishwash, Score, Shower Power, Spray N Wipe, Super Blue)
C 33 This is a laundry compound. If treated fabric directly or indirectly comes in contact with edible product, a thorough rinse with potable water must follow the laundering process.
(Action, Gentex, Hytex, Kembuild, Kemtex, Ultra)
C 35 Window cleaner for all areas. No edible product is permitted in the room during cleaning. Incidental contamination of food surfaces must be thoroughly cleansed, then rinsed with potable water.
C 37 General purpose detergent which is not for use on food surfaces, but may be used on floors and walls. Before using this compound in food areas, all product and packaging material must be removed from the room.
(Attack, Kleara Gain, Salt-Off, Super Clean)
C 38 This may be used for cleaning large processing rooms provided the room can be divided into distinct areas, no edible product or packaging material is present in the area during cleaning, and there can be no possibility of contamination of product or packaging material as a result of cleaning. As a general cleaner in all other instances. All edible product and packaging material must be removed from the room before cleaning starts.
(Alka 600, Cyclone, Sani-Foam)
C 41 This may be used in all areas. Before use, all edible product and packaging material must be removed from the room or carefully protected. After use, surfaces must be thoroughly rinsed with potable water before production starts.
(Chlorosan, Express Sani, Phosclean)
C 43 This may be used as a no-rinse sanitiser on clean hard surfaces in licensed premises which are restricted only to the processing of fish. Before use, all edible product and packaging material must be removed.
(Bacstop, Steri Dry)
C 51 Hand washing and sanitising compound for use in all areas. After using this compound, hands must be thoroughly rinsed with potable water. There must be no odour left on the hands.
C 52 Barrier cream, dermatological cream or hand cleaner. This compound cannot be used by persons employed in slaughter or handling of edible product at any stage during dressing or processing. This compound is not permitted in slaughter, dressing or processing areas.
C 54 Hand sanitising compound for use in all areas. This compound must be supplied from a fixed, metered dispenser located a sufficient distance from the processing line to prevent product contamination. Hands must be washed before application of the sanitiser.
C 102 This compound must not be used in any area where edible products are processed, packaged or stored. It may be used in inedible processing areas or external areas. The compound must not be used to mask the odours of unsanitary conditions. Compounds must be used in a manner that prevents any perfume invading an edible area.