Codes of Practice documents

Bee products COPs

• Operational Code: Processing of bee products [PDF, 1.9 MB]

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

• Egg Producers Federation of New Zealand Code of Practice: Technical annex [PDF, 959 KB]

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, 568 KB]
• Further processing: Good operating practice [PDF, 344 KB]
• Further processing: Guidance [PDF, 1.2 MB]