Wine Standards Management Plans (WSMPs) for fruit wine, cider, mead makers
When developing your WSMP, find out about the WSMP WA4 form, completing an outline, the Code of Practice, HACCP, and registering your plan.
Applying to register a WSMP
To register a WSMP you need to complete a WA4 registration form and send it to MPI, together with the application fee.
- WA4 – Registration of wine standards management plan [PDF, 207 KB]
- WA4 – Registration of wine standards management plan [DOC, 420 KB]
You also need to complete a WSMP outline and send it to MPI.
Completing your WSMP outline
When you complete a WSMP outline, you need to include the following:
- whether or not you are following an approved Code of Practice (COP)
- a nominated contact for your WSMP
- confirmation from the recognised agency that will undertake your annual verification
- administrative and legal information.
Approved WSMP Code of Practice (COP) for fruit wine, cider and mead makers
The WSMP COP for fruit wine, cider and mead outlines procedures and requirements to meet wine Standards. It includes guidance on how to manage your record-keeping requirements.
- Wine standards management plan code of practice for fruit wine, cider and mead [PDF, 271 KB]
- Waiver of the requirement to provide an independent evaluation report [PDF, 60 KB]
- Approval of New Zealand Winegrowers’ wine standards management plan code of practice [PDF, 71 KB]
It is not mandatory to follow the COP. If you choose not to follow the COP, you need to provide alternative documentation that has been independently evaluated to ensure your procedures meet WSMP requirements.
Generic Hazard Analysis Critical Control Point (HACCP) plan for fruit wine, cider and mead
Your WSMP must document HACCP processing steps, and hazards and controls for making fruit wine, cider and mead. You can follow the processing steps, hazards and their controls outlined in the generic HACCP application for production of fruit wine, cider and mead.
If you carry out a process that is not covered by the generic HACCP plan, then you will need to develop an additional HACCP plan for that process.
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