This guide assists people planning to establish and operate a marine farm in New Zealand. It covers: applying for a new marine farm, government iwi settlement obligations, farm structures, food safety regulations, biosecurity, water pollution, and national organisations and contacts.
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ISBN Online
978-0-478-40536-1
Guideline for Dairy Criteria relating to Dairy Factory Water (stated in DPC3)
Compliance Documents for dairy, Processing, Dairy Products, Dairy manufacturing requirements
This guideline is designed to assist staff of regulated parties (dairy product manufacturers, etc), Recognised Agencies (RAs) and New Zealand Food Safety Authority (NZFSA) in the practical implementation of the NZFSA Criteria for Dairy Factory Water. It provides guidance for the development of a Water Management Plan
The Fish Export Processing Regulations, First Schedule to the Regulations, Part II clase 22, states:
"All fish premises shall have in place an approved quality control programme that provides for-
Hand hygiene is considered to be a key component of infectious disease control. The New Zealand Food Safety Authority and the Ministry of Health recommend that handwashing is carried out according to the ‘20+20 rule’. This involves washing of hands for 20 seconds with soap and hot water and drying for 20 seconds with a clean, dry towel or paper towel.
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How to determine the shelf life of food - Guidance document
This guidance document has been developed to help operators to determine the shelf life of their food products and to apply the appropriate date marking. It provides useful information to assist operators preparing and handling foods for retail sale. Any legal requirements are shown in boxes with quotation marks. They are either directly quoted from the requirements (including any clause numbers) or are summarised when the requirement is too long to include completely. It is the operator’s responsibility to be aware of and comply with all applicable current legislation including any requirements that amend, replace or correspond to the requirements referenced in this guidance document.
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Importing foods made with fortified ingredients into New Zealand
Food Safety, Food safety and suitability research, Food risk assessment
The Meat Industry Association stated in its 2005 presentation to the NZFSA Verification Agency that one of the strategic goals of the meat Industry in Towards 2006 is…..” To be at the forefront of international food safety.” This goal is thoroughly supported by NZFSA and is unarguably an approach that will assist New Zealand in maintaining its deserved reputation as the world’s largest exporter of sheep-meat of the highest quality
These reference criteria are formulated as a guide for regulators to assess when foods can be considered unacceptable or unsafe. They apply until the end of the given shelf life of a particular food. The Ministry of Health recommends industry strive for more stringent specifications.
A National Programme (NP) is a set of rules that medium and lower risk food businesses need to follow to comply with the Food Act 2014. These rules are there to help you manage food safety risks and stop people getting sick. There are three levels of NPs based on the food safety risk involved in particular types of food business. Level 1 is the lowest risk.
A National Programme (NP) is a set of rules that medium and lower risk food businesses need to follow to comply with the Food Act 2014. These rules are there to help you manage food safety risks and stop people getting sick. There are three levels of NPs based on the food safety risk involved in particular types of food business. Level 1 is the lowest risk.
A National Programme (NP) is a set of rules that medium and lower risk food businesses need to follow to comply with the Food Act 2014. These rules are there to help you manage food safety risks and stop people getting sick. There are three levels of NPs based on the food safety risk involved in particular types of food business. Level 1 is the lowest risk.
Compliance Documents for dairy, Dairy Products, Processing, Dairy manufacturing requirements
Experience tells us that contamination of manufactured foods typically occurs during the
manufacture process. That is, from the processing environment, or from inadequate process
control. Therefore, effective management of pathogens can be achieved by controlling
pathogens in the process environment, and by ensuring appropriate process controls. This
document provides guidance to manufacturers for pathogen management. For some food
industries a pathogen management plan is a regulatory requirement. For others, it is not
mandatory, but all manufacturers are strongly encouraged to adopt these useful principles
for ensuring food safety