Fresh to the Chef Accreditations

We are commited to preserving and protecting food safety.

Fresh to the Chef operates under a HACCP Food Safety Programme which is audited by the Ministry for Primary Industry. Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system to identify and manage significant food safety hazards, and ensure food safety for your business.


HACCP can be used throughout all stages of the food chain, from primary production to final consumption, forming an important part of risk-based food safety programmes for:

Approved Supplier Programme

Fresh to the Chef has an Approved Supplier Programme to ensure traceability of products from start to finish. Approved Suppliers to Fresh to the Chef have been assessed for compliance with our food safety requirements. We also QA all our produce to ensure quality is top notch.


New Zealand Food Service Standards

Our dedicated and experienced team are always on the look out for new developments in the Food Service and related industries. We talk your language and we understand your needs.

Local people, local service. For fresh and prepared produce at 4ºC.