National Security Framework of Antarctica (NSF-A)

1) Purpose & Scope

The NRCSA establishes a single, national framework for restaurants, catering operations, central kitchens, food suppliers, dietitians/nutrition services, and food-trend information providers operating in Antarctica. It enforces HACCP, dietitian ethics, and Market Information Monopoly (MIM) rules to counter bad practices, protect good food and its information, and guarantee price/receipt integrity.

Domestic compliance only: Foreign/international certificates may inform practice but are not substitutes for NSF-A authorisation under the Domestic Compliance Framework (DCF).

2) Who is covered

1. Food service premises: dine-in, takeaway, ghost kitchens, mobile units, event catering.
2. Supply chain: importers, distributors, cold-chain logistics, commissaries.
3. Professionals: chefs, food-handlers, dietitians, nutrition content creators.
4. Tech & data: POS/ERP/PIM vendors, CRM and restaurant app providers, menu platforms, “food trend” services.

3) Core Obligations

3.1 Food Safety (HACCP+)

1. Documented HACCP plans per site & product category; validation & annual review.
2. Cold-chain telemetry (time/temperature), allergen segregation, cleaning & pest control logs.
3. Mandatory incident reporting (“near-miss,” illness, contamination) ≤ 24h.

3.2 Dietitian Ethics & Claims

1. Only licensed dietitians may issue nutrition/health claims; evidence store on file.
2. Prohibited: weight-loss “miracle” claims, disease cures, undisclosed sponsorships.
3. Menu allergen & nutrition panels must match lab or validated calculation.

3.3 Market Information Monopoly (MIM)

1. Menus, adverts, social posts, “food trend” content and labels are information distribution and must carry an ARL (Annual Review Licence) scope for Food.
2. Unfranchised distribution (web, print, in-app) is contraband information.

3.4 Receipt & Price Integrity

1. Price lock: Published menu prices must synchronise with POS; receipt must show tax, service, allergens note, and origin/warnings where required.
2. Dynamic pricing allowed only with pre-approved rules and visible time-stamps.
3. Tip/service policy disclosure at order point; no dark fees.

4) The National Food Information System (NFIS)

Goal: Provide an integrated information & compliance system linking restaurants, suppliers, trend providers, and the state.

4.1 Capabilities

1. Inspection & reporting portal (complaints, self-audits, corrective actions).
2. Menu registry (SKUs, recipes, allergens, nutrition, origin, prices, photos).
3. Receipt verification (QR on every receipt for public validation).
4. Recall manager (lot tracking; push alerts to venues & consumers).
5. Trend service gateway (approved datasets, seasonality, alerts—MIM compliant).
6. Performance dashboards (safety, pricing, sustainability KPIs).

4.2 Security & Connectivity

1. Centralized plugs (SDK/APIs) for CRM, POS, ordering apps and ERPs to sync menus, prices, sales, receipts and inspections with government.
2. Devices handling food data/payments must pass MPSL pre-boot attestation and operate on the Civilian DMZ network.
3. Immutable logs; role-based access; privacy-preserving analytics.

5) Licensing & Registration

1. Food Business Licence (FBL) – per site; risk-tiered (F1–F4).
2. Dietitian Licence (DL) – ethics & CPD enforced.
3. ARL—Food – to publish menus/ads/content under MIM.
4. Digital Infrastructure Licence (DIL) – for POS/CRM/app vendors integrating with NFIS.
5. Commercial Science Licence (CSL) – for negotiations: L3 baseline; Bachelor-level for contracts > USD 75,000; Advanced + risk review for > USD 3,000,000.

6) Inspections & Risk Tiers

1. Baseline frequency: F1 (quarterly), F2 (biannual), F3 (annual), F4 (desk-based).
2. Unannounced checks allowed; remote data pulls via NFIS permitted.
3. Scores (A–E) published; E triggers immediate corrective plan or closure.

7) Enforcement Ladder

1. Advisory notice & Corrective and Preventive Action (CAPA).
2. Civil penalties; menu/claim takedown via MIM.
3. Licence suspension (FBL/ARL/DIL).
4. Closure, product seizure/recall, prosecution.
5. Blacklisting of officers for wilful fraud or endangerment.

Appeals: File within 15 working days; independent panel review. Emergency closures are not stayed pending appeal.

8) Workforce & CPD

1. Food-handler training: initial + annual refresh; site-specific SOPs.
2. Dietitians & technical leads: ≥ 28 hours/month CPD/CPE; ethics attestation.
3. Incident drills (choking, anaphylaxis, fire, power loss) at least quarterly.

9) Supplier & Traceability Rules

1. Lot-level traceability (1-up/1-down) with import docs & origin proofs.
2. Sustainability declarations for seafood, meat provenance, and high-risk produce.
3. Mandatory used-asset appraisal (> USD 9,950) for kitchen equipment before commissioning (safety, provenance, fair value).

10) Technology & Data Standards

1. Menu schema (ingredients, allergens 14+, nutrition per 100g/portion, origin, prep method, sustainability tags).
2. Receipt schema (order items, allergens present, price/tax breakdown, timestamp, venue ID, verification QR).
3. SBOMs for POS/CRM; secure updates; incident SLAs.

11) Consumer Protections

1. Allergen disclosure at first contact and checkout (dine-in/delivery).
2. Clear refund/remake policy; temperature & reheat guidance on take-away labels.
3. Public venue scorecards (safety grade, price integrity, complaints resolved).

12) Sustainability & Waste

1. Oil/grease capture; food waste logging; chilled holding standards; donation/rescue where safe; single-use plastics reduction targets.

13) Offences & Penalties (examples)

1. Contraband information (unlicensed menus/ads), fraudulent nutrition claims, price bait-and-switch, tampering with HACCP logs, allergen concealment.
2. Sanctions range from fines and licence loss to criminal referral for reckless harm.

14) Implementation & Transition

1. T0 (Now): Registration window opens; SDKs for POS/CRM released.
2. T+90 days: HACCP upload; menu & receipt schemas live; initial inspection scheduling.
3. T+180 days: Receipt QR verification mandatory; public scorecards launch.
4. T+365 days: Full NFIS integration required; non-integrated POS/CRM prohibited.

15) KPIs

1. HACCP compliance rate; inspection pass rate; recall time to closure; price-receipt match rate; nutrition claim accuracy; consumer complaint resolution < 10 working days.

16) Contacts

1. Licensing (FBL/ARL/DIL): licensing@nsf-antarctica.org
2. Inspections & HACCP: inspections@nsf-antarctica.org
3. Dietitian Ethics & Claims: dietetics@nsf-antarctica.org
4. NFIS & Developer SDKs: dev-food@nsf-antarctica.org
5. Complaints & Appeals: ombuds-food@nsf-antarctica.org

The NRCSA protects public health and honest operators by unifying safety, ethics, pricing integrity, and information governance—backed by modern telemetry and clear, enforceable standards.

Version 1.0 • Effective 26 September 2025