Part 1: Overview

Part 2: Good Operating Practice

Part 3: HACCP Application, and the Identification of Other Risk Factors and their Controls

Reflects acceptable industry-agreed practice for the design, construction and operation of dairy heat treatment equipment.

The further processing Code of Practice contains guidance for good operating practices (GOP) for a range of processing operations.

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

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.

This Code of Practice (COP) has been developed by the New Zealand Food Safety Authority (NZFSA) and the Pork Processors Association. It has been developed to assist meat processors comply with the requirements of the Food Act 1981 and the Animal Products Act 1999 (APA), and produce processed meats from mammals, ostriches and emus that are safe and suitable for their intended purpose

This Code of Practice (COP) has been developed by the New Zealand Food Safety Authority
(NZFSA) and the Pork Processors Association to assist meat processors comply with the
requirements of the Food Act 1981 and the Animal Products Act 1999, and produce products
that are safe and suitable for their intended purpose.

This Code of Practice (COP) has been developed by the New Zealand Food Safety Authority
(NZFSA) and the Pork Processors Association to assist meat processors comply with the
requirements of the Food Act 1981 and the Animal Products Act 1999 (APA), and produce
processed meats that are safe and suitable for their intended purpose.

Provides guidance on good manufacturing practice, process control, and the application of HACCP principles for processed meats.

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.

This code of practice (COP) has been developed by the New Zealand Seafood Standards Council and the Ministry of Agriculture and Forestry (now MPI), in consultation with an industry working group.

Part 2 of this code of practice (COP) covers Good Operating Practice (GOP) essential for the consistent production of seafood products that are fit for their intended purpose, and meets relevant regulatory requirements.

A code of practice (COP) for the cold and dry storage of animal products has been developed by the NZFSA (now MPI) in consultation with industry.