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

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.

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.