Introduction to risk management in seafood and fish processing

If you process fish and seafood in New Zealand, you must manage risk to make sure you're providing safe and suitable food. You may need a risk management programme (RMP) or a food control plan (FCP).

Selecting your programme or plan

You meet your food safety requirements by applying various plans and programmes to your business procedures. Depending on your business, you may need to operate under:

  • a risk management programme (RMP), which can be supported by the Processing of seafood product or Rendering codes of practice (COPs)
  • a food control plan (FCP).

Learn about the requirements of RMPs and FCPs relating to seafood:

Find out more about the general requirements for developing and implementing your programme or plan:

Codes of practice

You can prepare a successful RMP by using the COPs for Processing of seafood product or Rendering. These have been developed by MPI in consultation with the seafood industry.

Learn more about the seafood COPs:

Last reviewed: