Applies to transport operators that handle dairy products, but does not apply to the transport of bulk unpackaged dairy material.

This template is intended for small to medium sized operations which manufacture cheese for the domestic market (Australia and New Zealand only) in accordance with the permitted methods of processing as described in the Food (Milk and Milk Products Processing) Standard 2007

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 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.

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.

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.

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 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.

The Operational Code: Processing of Seafood Products was developed to assist seafood processors to meet the requirements of the Animal Products Act 1999. This Operational Code will replace Parts 1 and 2 of the Seafood Code of Practice (COP) that was published in 2011. The COP has been updated to:

• align with changes to the legislation;
• review and update technical requirements
• combine existing parts into 1 document; and
• align its format with MPI’s standardised template.

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.

The Rendering Code of Practice applies to businesses producing rendered animal products intended for animal consumption, such as meat and bone meal, dried blood, fish meal, poultry meal, feather meal, tallow, fish oil and poultry fat.

This code of practice is designed to help fruit wine, cider and mead makers meet the requirements under the Wine Act 2003.