Documents for HACCP
Codes of practice, RMP templates and plans
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.
Part 3: HACCP Application, and the Identification of Other Risk Factors and their Controls
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.
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.
- Processed meats - Code of practice - Cover letter - Amendment 1 [PDF, 44 KB]
- Processed meats - Code of practice [PDF, 1542 KB]
Provides guidance on good manufacturing practice, process control, and the application of HACCP principles for processed meats.
This template applies to businesses that are involved in the manufacture of cheese and is an acceptable alternative to an individually tailored RMP.
This RMP template applies to businesses that are involved in the manufacture of ice cream and is an acceptable alternative to an individually tailored RMP. For an RMP template relating to farm dairy activities please see the RMP Template for Farm Dairies – Domestic Supply.
This RMP template applies to businesses that are involved in the manufacture of Liquid Milk and is an acceptable alternative to an individually tailored RMP. For an RMP template relating to farm dairy activities please see the RMP Template for Farm Dairies – Domestic Supply.
This RMP template applies to businesses that are involved in the manufacture of yoghurt and is an acceptable alternative to an individually tailored RMP. For an RMP template relating to farm dairy activities please see the RMP Template for Farm Dairies – Domestic Supply
This risk management programme (RMP) template applies to the milk harvesting and storage activities at farm dairies.
- RMP dual operator butchers template [DOCX, 232 KB]
- Risk management programme template for Dual Operator Butchers – Attachment U - Listeria management procedures for Wholesale butchers who sell ready-to-eat animal products [PDF, 543 KB]
- Registering rmp dual operator butchers checklist [PDF, 24 KB]
- Approval for the risk management programme template for dual operator butchers [PDF, 27 KB]
- Resource-manual-rmp-dual-operator-butchers [PDF, 355 KB]
- Guidance Document - How to use attachment U - Listeria management procedures for Wholesale Butchers Who Sell Ready-to-eat Animal Products [PDF, 1108 KB]
- Approval for Attachment U – Listeria Management Procedures for Wholesale Butchers Who Sell Ready-To-Eat Animal Products [PDF, 268 KB]
Manuals and guidelines
This document has been produced by the Fishing Industry Inspection and Certification
Council (FIICC) to provide:
- background information from which an understanding of the hazard analysis
critical control point (HACCP) approach to food safety can be obtained;
- guidance in the design and implementation of a HACCP plan for food safety;
- a template for seafood applications;
- generic models for the application of the template to selected products;
- guidance on other HACCP-based applications.
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.
DPC 3: Animal Products (Dairy): Approved Criteria for the Manufacturing of Dairy Material and Product.
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”.
- What is Validation? [PDF, 250 KB]
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.
Scientific research
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.
Standards
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.