A guide to meeting grape wine labelling requirements for wine sold in New Zealand
This guideline is designed to assist staff of regulated parties (dairy product manufacturers, etc), Recognised Agencies (RAs) and New Zealand Food Safety Authority (NZFSA) in the practical implementation of the NZFSA Criteria for Dairy Factory Water. It provides guidance for the development of a Water Management Plan
What's involved when export containers of dairy product issued an NZFSA official assurance are officially opened prior to export by NZ Customs officers.
It is important that milk and milk products offered for sale do not contain residues at levels that exceed allowable maximum residue limits (MRL). Accordingly NZFSA specifications require that risk management programmes (RMP’s) must ensure that intervention occurs when they become aware of residues above the maximum residue limit (MRL), or suspect that the dairy material may contain residues above the MRL.
This guideline sets out a process for assessing disposition options for dairy material or dairy product manufactured from raw milk which contained, or may have contained, residues of an inhibitory substance, veterinary medicine or agricultural compound.
Applies to operators who fillet fish on board fishing vessels and sell the filleted fish on the New Zealand Market.
The Fish Export Processing Regulations, First Schedule to the Regulations, Part II clase 22, states:
"All fish premises shall have in place an approved quality control programme that provides for-
This publication provides guidelines for those involved in blood harvesting.
Blood is harvested from livestock in New Zealand for both research and commercial purposes. Whole blood, serum, specific antiserum, “aseptic blood” and a variety of blood products have a variety of uses, both in New Zealand and overseas. New Zealand’s favourable animal disease status means that demand for blood products from overseas markets has continued to grow.
This document explains how to use the Hazard Database. It sets out how you can search for a food type, or a hazard.
Hand hygiene is considered to be a key component of infectious disease control. The New Zealand Food Safety Authority and the Ministry of Health recommend that handwashing is carried out according to the ‘20+20 rule’. This involves washing of hands for 20 seconds with soap and hot water and drying for 20 seconds with a clean, dry towel or paper towel.