Documents for HACCP

This generic HACCP plan is intended to serve as guide to assist poultry processing premises in the development of their own HACCP plans. It is very important that individual premises customise their HACCP plan to their specific product, process and premises.

This Part of the Code of Practice (COP) has been developed by the New Zealand Food
Safety Authority (NZFSA), in consultation with an industry working group, to provide
guidance on the application of Hazard Analysis and Critical Control Point (HACCP) principles
to the storage of animal products, including dairy. It also covers the identification and control
of risk factors related to the wholesomeness and labelling of animal products.

If you produce eggs for sale, you can use this COP Technical annex to develop your risk management programme (RMP).

This generic Risk Management Programme (RMP) model has been developed by the New
Zealand Food Safety Authority, in consultation with industry, to assist rendering operators in
the development of their RMP

Generic RMP for Slaughter, Dressing, Cooling and Boning of Pigs

These generic Risk Management Programme (RMP) models have been produced by the New Zealand Seafood Industry Council and the Ministry of Agriculture and Forestry (now MPI), in consultation with an industry working group, to assist seafood product processors in the development of their RMPs.

Purpose of this Document
The Animal Products Act 1999 requires primary processors, including those involved in the slaughter and dressing of farmed mammals, to operate under a risk management
programme (RMP). These generic RMP models have been produced by the New Zealand
Food Safety Authority, in consultation with an industry working group, to assist processors in the development of their RMP. It shows how the principles of Hazard Analysis and Critical Control Points (HACCP) can be applied and how RMP components could be written for a slaughter and dressing, and cutting and boning operation. It is emphasised that these models are not intended to represent the outcome of a complete RMP. Individual premises
must customise their RMP to their specific products, processes and premises.

Provides guidance on good manufacturing practice, process control, and the application of HACCP principles for processed meats.

Part 3 of the Code of Practice (COP) has been developed by the New Zealand Seafood Standards Council and the Ministry of Agriculture and Forestry (now MPI) to provide guidance on the application of HACCP principles to seafood product processing operations.

The RMP Template for Eggs has been reviewed to update current legislative requirements and to transfer it into the new 'Know, Do, Show and Reference' format based on a plain English approach. The revised format clearly sets out what the operators need to know, what they need to do, records they need to show to their verifier and a reference section on the relevant regulatory requirements. The template reflects the new Animal Products Notice: Specifications for Products Intended for Human Consumption that came into force on the 2 December 2019. The RMP Template for Harvesting, Candling or Packing Eggs comes into effect on 3 February 2020 and operators are expected to implement the new template from this date. Your verifier will check compliance of your transition to the new revised RMP Template for Harvesting, Candling or Packing Eggs on the next scheduled verification visit.

This generic HACCP plan is intended to serve as guide to assist poultry processing premises in the development of their own HACCP plans. It is very important that individual premises customise their HACCP plan to their specific product, process and premises.

If you are a primary processor of poultry, you can use this example to develop your RMP.

(1) This Code has been developed to provide guidance for meeting the requirements for the development, registration and implementation of a risk management programme (RMP).
(2) This Code has been developed for petfood processors and manufacturers operating an RMP. MPI recommends that ‘further (petfood) processors’ follow relevant procedures (e.g. Chapter 2: Good Operating Practice) given in this Code, although they are not required to document and implement an RMP.

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”.

The RMP manual is designed to help you develop and operate your RMP. The manual includes what is needed in an RMP, and how to get an RMP evaluated and registered.

DPC 3: Animal Products (Dairy): Approved Criteria for the Manufacturing of Dairy Material and Product.

This document outlines how MPI will apply the Codex HACCP principles in a technically sound manner, and MPI’s additional expectations for HACCP application in the New Zealand context.

This is a Codex document, it is not part of the MPI Code of Practice. This document provides international best practice guidance on food safety.