Manuals and guidelines
Browse MPI's food safety manuals and guidelines related to manufacturing food and beverages.
If you're not sure which document you need, it may help to refer to the requirements for food and beverage manufacturing:
- What is Validation? [PDF, 250 KB]
The RMP manual is designed to help you develop and operate your RMP. The manual includes what is needed in an RMP, and how to get an RMP evaluated and registered.
- Food (Uncooked Comminuted Fermented Meat) Standard 2008 [PDF, 106 KB]
Guidance Document for the safe production of Uncooked Comminuted Fermented Meat (UCFM) products
This standard sets requirements for the processing of UCFM (including, without limitation, products such as salami and beer sticks). UCFM is also a prescribed food under Food (Prescribed Foods) Standard 2007.
These reference criteria are formulated as a guide for regulators to assess when foods can be considered unacceptable or unsafe. They apply until the end of the given shelf life of a particular food. The Ministry of Health recommends industry strive for more stringent specifications.
The Ministry for Primary Industries (MPI) has developed this User Guide (the “Guide”) in consultation with industry representatives, to assist manufacturers, retailers and Food Act Officers interpret and apply the:
• requirements for the mandatory addition of iodised salt to bread; and
• permissions for the voluntary addition of folic acid to bread
A guidance document to help small businesses make safe UCFM products
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
This guidance has been prepared to assist in meeting labeling requirements for alcoholic beverages
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