Approved criteria for dairy operations
If you operate under a risk management programme (RMP) or Food Control Plan (FCP) you can use approved criteria as a reference for technical information. You can also use them as a reference if you verify or audit RMPs or FCPs.
Approved criteria documents for dairy manufacturing requirements
Codes of practice and associated guidance for dairy manufacturers
Codes of Practice (COP) and guidance can help you meet technical requirements for your dairy RMP or FCP.
Heat treatment requirements
This code of practice and guidance can help you meet the design, construction, and operation requirements of dairy heat treatment equipment.
Heat treatment code of practice [PDF, 889 KB]
Operational guideline: Dairy heat treatments [PDF, 193 KB]
If you make a significant change to your dairy heat treatment equipment, you will need to take certain actions. Find out how to decide if the change is significant and what you need to do:
Hazard Analysis and Critical Control Point (HACCP) plans
Get help to develop a HACCP plan for your dairy operation.
HACCP is used to:
- identify and manage significant food safety hazards
- help ensure food safety for your business.
Operational guideline: Dairy HACCP plans [PDF, 127 KB]
Find out more about HACCP
Water management plans
Developing a water management plan is one of the requirements of an RMP. Use approved criteria, standards, and guidance to help you.
Drinking-water standards for New Zealand [PDF, 1.66 MB]
Design and construction of dairy premises guidelines
If you're planning to build or upgrade your dairy premises, there are guidelines you need to follow.
The guideline covers:
- laying out your dairy site and buildings
- how to design and construct them
- requirements for dairy manufacturing equipment
- bulk transport of dairy products.
Who to contact
If you have questions about approved criteria, codes of practice, or guidance for dairy, email firstname.lastname@example.org