Bee products COPs
- Operational Code: Processing of bee products [PDF, 1.9 MB]
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Codes of Practice documents
Codes of Practice (COPs) are a set of guidelines to follow to help you comply with recommended standards and requirements. Codes of Practice may also be referred to as Operational Codes.
Cold and dry stores COPs
- Code of Practice: Cold and dry stores – Part 1: Overview [PDF, 101 KB]
- Code of Practice: Cold and dry stores – Part 2: Good operating practice [PDF, 281 KB]
- Code of Practice: Cold and dry stores – Part 3: HACCP application, and the identification and control of other risk factors [PDF, 147 KB]
- Code of Practice: Cold and dry stores – Part 2 schedule 1: Specification for operator supply of potable water checklist [PDF, 117 KB]
- Code of Practice: Cold and dry stores – Part 2 schedule 1: Specification for operator supply of potable water checklist [DOCX, 84 KB]
Dairy COPs
- Code of Practice: Dairy heat treatment [PDF, 889 KB]
- Code of Practice: Additional measures for raw milk products [PDF, 175 KB]
- NZCP1: Design and operation of farm dairies [PDF, 996 KB]
- NZCP2: Code of Practice for the assessment of farm dairies [PDF, 823 KB]
Egg COPs
Further processing COPs
- Further processing: Good operating practice [PDF, 344 KB]
- Further processing: Guidance [PDF, 1.2 MB]
Live animal and germplasm export COPs
- Operational Code: General Live Animal Export [PDF, 547 KB]
- Operational Code: Export germplasm [PDF, 1.2 MB]
Pet food COP
- Operational Code: Pet food processing [PDF, 1.6 MB]
Poultry COPs
The Poultry processing code of practice provides industry-agreed guidance for poultry processors:
- Code of Practice: Processing of poultry – Part 1: Overview [PDF, 99 KB]
- Operational Code: Processing of poultry – Part 2: Good operating practice [PDF, 1.8 MB]
If you export poultry and need official assurance, find agreed standards in:
- Operational Code: Export poultry [PDF, 1.2 MB]
Processed meats COPs
- Code of Practice: Processed meats – Part 1: Overview [PDF, 81 KB]
- Code of Practice: Processed meats – Part 2: GMP – Hygiene and sanitation, and quality assurance [PDF, 410 KB]
- Code of Practice: Processed meats – Part 3: GMP – Process control [PDF, 255 KB]
- Code of Practice: Processed meats – Part 4: HACCP application [PDF, 919 KB]
- Code of Practice: Processed meats (full document – 309 pages) [PDF, 1.5 MB]
Red meat COPs
- Code of Practice: Red meat – Chapter 5: Slaughter and dressing [PDF, 552 KB]
- Code of Practice: Red meat – Chapters 6, 7, and 8: Post-mortem examination [PDF, 811 KB]
- Code of Practice: Red meat – Chapter 9: Post-slaughter activity [PDF, 932 KB]
- Further processing: Guidance [PDF, 1.2 MB]
Code of Practice: Red meat – Chapter 9 guidance
- How to complete a post slaughter management cooling validation summary [PDF, 388 KB]
- Post slaughter management validation summary [PDF, 184 KB]
Rendering COPs
- Code of Practice: Rendering – Part 1: Overview [PDF, 92 KB]
- Code of Practice: Rendering – Part 2: Good operating practice [PDF, 467 KB]
- Code of Practice: Rendering – Part 3: HACCP application [PDF, 114 KB]
- Code of Practice: Rendering (full document – 207 pages) [PDF, 802 KB]
Seafood COPs
- Operational Code: Processing of seafood products [PDF, 2.3 MB]
- Code of Practice: Processing of seafood products – Part 3: HACCP application and other risk factors and controls [PDF, 126 KB]
- Generic RMP models for the processing of seafood product [PDF, 623 KB]
- Further processing: Good operating practice [PDF, 344 KB]
- Further processing: Guidance [PDF, 1.2 MB]
