Download Processed Meats Code of Practice Part 2: GMP – Hygiene and Sanitation, and Quality Assurance
This Code of Practice (COP) has been developed by the New Zealand Food Safety Authority
(NZFSA) and the Pork Processors Association to assist meat processors comply with the
requirements of the Food Act 1981 and the Animal Products Act 1999, and produce products
that are safe and suitable for their intended purpose.
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