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.

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.

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.

Applies to egg producers who are required to register a risk management programme before commencing production.

Applies to egg producers who are required to register a risk management programme before commencing production. For more information, see the cover letter at <a href="http://www.foodsafety.govt.nz/elibrary/industry/template-eggs/coverletter.htm">http://www.foodsafety.govt.nz/elibrary/industry/template-eggs/coverletter.htm</a>.

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.

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.

The purpose of this document is to supplement information provided in the Interim
Code of Practice for Specialist Cheese and provide advice and guidance for the
manufacture and storage of yoghurt, in order to provide products that are safe to
consume.