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A national programme sets out the steps for food businesses to follow, to make kai Sustenance such as food. that is safe to eat.
Businesses making or selling lower-risk kai are more likely to register under a national programme.
There are three levels of national programmes, which are based on the food safety risk of the activities a business does:
- Level 1 – lower risk
- Level 2 – medium risk
- Level 3 – higher risk.