Type
Operational codes
Subjects
Seafood processing requirements, Requirements for cold and dry stores, Cold and dry stores, Seafood, Processing, Codes of Practice, cold and dry stores
This Part of the Code of Practice (COP) has been developed by the New Zealand Food
Safety Authority (NZFSA), in consultation with an industry working group, to provide
guidance on the application of Hazard Analysis and Critical Control Point (HACCP) principles
to the storage of animal products, including dairy. It also covers the identification and control
of risk factors related to the wholesomeness and labelling of animal products.
Published
Last updated
