Codes of Practice, RMP templates for manufacturing food and drink
MPI Codes of Practice and risk management programmes (RMPs) for manufacturing food and beverages.
RMP documents
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.
- 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]
Code of Practice documents
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.
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.
- Processed meats - Code of practice - Cover letter - Amendment 1 [PDF, 44 KB]
- Processed meats - Code of practice [PDF, 1542 KB]
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.
- Processing of seafood product - Code of practice part 3 [PDF, 126 KB]
- Processing of seafood products - Code of practice part 2: Good operating practice [PDF, 1439 KB]
- Generic RMP Models for the Processing of Seafood Product [PDF, 568 KB]
- Seafood Code of Practice and Replacement of IAIS - Amendment 0 [PDF, 54 KB]
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.
- Code of practice for cold and dry stores part 4: RMP template [PDF, 420 KB]
- Risk Management Programme [DOCX, 30 KB]
- Code of Practice for Cold and Dry Stores: Part 2 schedule 1: Specification for Operator Supply of Potable Water [DOCX, 84 KB]
- Code of Practice for cold and dry stores: Part 2 Schedule 1: Specification for operator supply of Potable water [PDF, 117 KB]
- Approval for the Code of Practice for Cold and Dry Stores [PDF, 66 KB]
- Code of practice for cold and dry stores part 3: HACCP application, and the identification and control of other risk factors [PDF, 148 KB]
- Code of practice for cold and dry stores part 2: Good operating practice [PDF, 281 KB]
- Code of practice for cold and dry stores part 1: Overview [PDF, 101 KB]
- Risk Management Programme [PDF, 100 KB]
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.
- Code of Practice: Rendering Part 2: Good Operating Practice [PDF, 468 KB]
- Code of Practice: Rendering Part 1: Overview [PDF, 93 KB]
- Code of Practice: Rendering Part 3: HACCP Application, and the Identification of Other Risk Factors and their Controls [PDF, 114 KB]
- Generic RMP Model for Rendering [PDF, 277 KB]
- Code of Practice: Rendering [PDF, 39 KB]
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.