Type
Operational codes
Subjects
Processing, Food and beverage, Risk Management Programmes
Related
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
Published
Last updated
