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.

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

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.

- Approval for the egg risk management programme template [PDF, 90 KB]
- Guidelines for Completing the Egg RMP [PDF, 88 KB]
- Egg Risk Management Programme Attachment A-P [PDF, 197 KB]
- Egg Risk Management Programme Attachment Q [PDF, 116 KB]
- Egg Risk Management Programme Attachment R [PDF, 30 KB]
Applies to egg producers who are required to register a risk management programme before commencing production.

- 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 guidance document provides information to assist meat processors in the development of their Hazard Analysis Critical Control Point (HACCP) systems.

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.

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.