It is important that milk and milk products offered for sale do not contain residues at levels that exceed allowable maximum residue limits (MRL). Accordingly NZFSA specifications require that risk management programmes (RMP’s) must ensure that intervention occurs when they become aware of residues above the maximum residue limit (MRL), or suspect that the dairy material may contain residues above the MRL.

This guideline sets out a process for assessing disposition options for dairy material or dairy product manufactured from raw milk which contained, or may have contained, residues of an inhibitory substance, veterinary medicine or agricultural compound.

New Zealand Food Safety Technical Paper No: 2019/01

The Ministry for Primary Industries (MPI) is responsible for ensuring that the food New Zealand produces, imports and exports is safe and suitable for domestic and international consumers. This is a responsibility we take seriously.

Use this form to apply for MPI confirmation of acceptance of a novel technology or an alternative premise or equipment design under clause 3.10 of Operational Code: NZCP1: Design and Operation of Farm Dairies.

This guideline is designed to assist manufacturers operating under a Product Safety
Programme (PSP)/Risk Management Programme (RMP) and other interested parties (e.g.
Compliance and Investigation Group (CIG), Third Party Agencies (TPAs)) in the practical
implementation of the NZFSA Standard D110.2, “Dairy HACCP Plans”.

This guideline is provided to assist the Recognised Agencies (RAs) to perform Loadout checks on export consignments of dairy material and dairy product. Additionally it serves to reiterate the obligations of Exporters of Dairy Material and Dairy Product to the EU as
prescribed in section 2.1 of the European Union, Animal Products: Overseas Market Access Requirements.

This document provides guidance and examples for each of the clauses in the Animal Products (Dairy Risk Management Programme Specifications) Notice 2005 relevant to significant amendments

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

Safe food is that which does not contain pathogens, toxins or other injurious substance above a level that is likely to endanger consumer health