Codes of Practice
Code of hygienic practice for meat [PDF, 376 KB]
Red meat Code of Practice
Red Meat Code of Practice – Chapter 5: Slaughter and Dressing [PDF, 552 KB]
Red Meat Code of Practice – Chapters 6, 7, and 8 : Post-mortem examination [PDF, 811 KB]
Red Meat Code of Practice – Chapter 9: Post-slaughter activity [PDF, 932 KB]
Processed meats Code of Practice
Processed Meats Code of Practice – Part 1: Overview [PDF, 81 KB]
Processed Meats Code of Practice – Part 3: GMP – Process Control [PDF, 255 KB]
Processed Meats Code of Practice – Part 4: HACCP Application (Amendment 1) [PDF, 919 KB]
Processed Meats Code of Practice – Full document [PDF, 1.5 MB] (309 pages)
Rendering code of practice
Code of Practice: Rendering [PDF, 802 KB]
Risk management programme (RMP) templates
Risk management programme template for dual operator butchers [PDF, 1.9 MB]
Risk management programme (RMP) template for micro abattoirs [PDF, 1 MB]
Guidance documents
Guidance document: How to use the RMP or RCS Template [PDF, 2.5 MB]
RMP generic models
Generic RMP model for the slaughter and dressing of pigs [PDF, 213 KB]
Generic RMP models for the slaughter and dressing of farmed mammals [PDF, 602 KB]
Generic RMP model for rendering [PDF, 277 KB]
Who to contact
If you have questions about meat and game processing, email info@mpi.govt.nz
