Documents for HACCP

This generic HACCP plan is intended to serve as guide to assist poultry processing premises in the development of their own HACCP plans. It is very important that individual premises customise their HACCP plan to their specific product, process and premises.

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.

If you produce eggs for sale, you can use this COP Technical annex to develop your risk management programme (RMP).

This generic Risk Management Programme (RMP) model has been developed by the New
Zealand Food Safety Authority, in consultation with industry, to assist rendering operators in
the development of their RMP

Generic RMP for Slaughter, Dressing, Cooling and Boning of Pigs

These generic Risk Management Programme (RMP) models have been produced by the New Zealand Seafood Industry Council and the Ministry of Agriculture and Forestry (now MPI), in consultation with an industry working group, to assist seafood product processors in the development of their RMPs.

Purpose of this Document
The Animal Products Act 1999 requires primary processors, including those involved in the slaughter and dressing of farmed mammals, to operate under a risk management
programme (RMP). These generic RMP models have been produced by the New Zealand
Food Safety Authority, in consultation with an industry working group, to assist processors in the development of their RMP. It shows how the principles of Hazard Analysis and Critical Control Points (HACCP) can be applied and how RMP components could be written for a slaughter and dressing, and cutting and boning operation. It is emphasised that these models are not intended to represent the outcome of a complete RMP. Individual premises
must customise their RMP to their specific products, processes and premises.

Provides guidance on good manufacturing practice, process control, and the application of HACCP principles for processed meats.

Part 3 of the Code of Practice (COP) has been developed by the New Zealand Seafood Standards Council and the Ministry of Agriculture and Forestry (now MPI) to provide guidance on the application of HACCP principles to seafood product processing operations.

This template applies to businesses that are involved in the manufacture of cheese and is an acceptable alternative to an individually tailored RMP.

This RMP template applies to businesses that are involved in the manufacture of ice cream and is an acceptable alternative to an individually tailored RMP. For an RMP template relating to farm dairy activities please see the RMP Template for Farm Dairies – Domestic Supply.

This RMP template applies to businesses that are involved in the manufacture of Liquid Milk and is an acceptable alternative to an individually tailored RMP. For an RMP template relating to farm dairy activities please see the RMP Template for Farm Dairies – Domestic Supply.

This RMP template applies to businesses that are involved in the manufacture of yoghurt and is an acceptable alternative to an individually tailored RMP. For an RMP template relating to farm dairy activities please see the RMP Template for Farm Dairies – Domestic Supply

This risk management programme (RMP) template applies to the milk harvesting and storage activities at farm dairies.