Codes of practice documents

See all the codes of practice (COPs) that MPI maintains for food safety, as well as some other documents related to COPs.

Bee Products COP

We're updating the code of practice

We’re updating the honey and bee product code of practice. Parts 1 to 4 have been replaced by this document:

We’re reviewing Part 5. We'll update this page when it’s available.

Find out more

In 2018, we ran a public consultation about proposed changes to the code of practice.

Expand All
Bee code of practice (COP) part 5-1: Risk Management Plan (RMP) template for honey and dried pollen - PDF
Codes of practice
Bee code of practice (COP) part 5-2: Risk Management Plan (RMP) template for bulk honey storage - PDF
Codes of practice
Bee code of practice (COP) part 5: Risk Management Plan (RMP) template for bee product processing
Codes of practice

Cold and dry stores COP

Expand All
Code of practice for cold and dry stores part 1: Overview
Codes of practice
Code of practice for cold and dry stores part 2: Good operating practice
Codes of practice
Code of practice for cold and dry stores part 3: HACCP application, and the identification and control of other risk factors
Codes of practice
Code of practice for cold and dry stores part 4: RMP template
Codes of practice

Dairy COP

Expand All
Code of Practice: Additional measures for raw milk products - March 2010
Codes of practice
Dairy - Heat treatment - Code of practice
Codes of practice
NZCP2: Code of Practice for the Assessment of Farm Dairies
Codes of practice
Operational Code: NZCP1: Design and Operation of Farm Dairies
Codes of practice

Further Processing COP

Expand All
Further Processing – Guidance document
Guidance
Further Processing – Part 2 Good Operating Practice
Codes of practice

Pet food processing COP

Expand All
Operational Code: Petfood Processing
Good Operating Practices

Poultry processing COP

The poultry code of practice provides industry-agreed guidance for poultry processors

Expand All
Processing of Poultry Part 1: Overview
Codes of practice
Processing of Poultry Part 2 Good Operating Practice – Code of Practice
Codes of practice

Processing of Seafood Products COP

Expand All
Generic RMP Models for the Processing of Seafood Product
Risk Management Proposal
Processing of Seafood Products – Operational Code
Codes of practice
Part 3: HACCP application and other risk factors and controls
Codes of practice

Red Meat COP

Expand All
Slaughter and Dressing Red Meat Code of Practice Chapter 5
Codes of practice
Presentation for post-mortem examination - Red meat code of practice chapter 6
Codes of practice
Post-mortem examination - Red meat code of practice chapter 7
Codes of practice
Post-mortem dispositions - Red meat code of practice chapter 8
Codes of practice
Post-slaughter activity - Red Meat Code of Practice chapter 9
Codes of practice

Other documents

Expand All
NEW ZEALAND WINEGROWERS WINE STANDARDS MANAGEMENT PLAN CODE OF PRACTICE GRAPE WINE
Codes of practice
Wine standards management plan - Code of practice for Fruit Wine, Cider and Mead
Codes of practice
Handling of animal material and product at wharves - RCS
Template
Processed meats - Code of practice
Codes of practice
Rendering - Code of practice
Codes of practice
Egg Producers Federation of New Zealand Inc Code of Practice - Appendix C: Technical Annex
Codes of practice
Last reviewed: