This guideline is designed to assist manufacturers operating under a Product Safety
Programme (PSP)/Risk Management Programme (RMP) and other interested parties (e.g.
Compliance and Investigation Group (CIG), Third Party Agencies (TPAs)) in the practical
implementation of the NZFSA Standard D110.2, “Dairy HACCP Plans”.

This guideline is provided to assist the Recognised Agencies (RAs) to perform Loadout checks on export consignments of dairy material and dairy product. Additionally it serves to reiterate the obligations of Exporters of Dairy Material and Dairy Product to the EU as
prescribed in section 2.1 of the European Union, Animal Products: Overseas Market Access Requirements.

This guideline is designed to provide dairy product manufacturers, heat treatment validators,
TPA/NZFSA evaluators and verifiers with information to assist in complying and assessing compliance with NZFSA Standard D121.1 Dairy Heat Treatments.

This document provides guidance and examples for each of the clauses in the Animal Products (Dairy Risk Management Programme Specifications) Notice 2005 relevant to significant amendments

Criteria relating to the design and construction of Dairy Premises and plant were originally
published by MAF within the documents DDM1A, DDM1B, DDM1C. The ownership of these
documents was then transferred to MQM and the documents were renamed as MQD1A, MQD1B, MQD1C.

6th – 10th August 2018 (Auckland)

Updated on-arrival guidance for importations of breakbulk or containerised vehicles, machinery and equipment to verify potential Stink Bug contamination.

This handbook was developed to assist people who are already implementing a Sustainable Farming Fund (SFF) project or plan to apply for SFF support, as well as people who have an idea, technology or information they want to share. The handbook will help readers think about how to develop an effective programme that will assist participants in understanding new or changed practices, accessing information or resources, and changing their practice or behaviour if required.

Guide to what items are not allowed to be brought to New Zealand (banned) and what items you need to declare on arrival.

Experience tells us that contamination of manufactured foods typically occurs during the
manufacture process. That is, from the processing environment, or from inadequate process
control. Therefore, effective management of pathogens can be achieved by controlling
pathogens in the process environment, and by ensuring appropriate process controls. This
document provides guidance to manufacturers for pathogen management. For some food
industries a pathogen management plan is a regulatory requirement. For others, it is not
mandatory, but all manufacturers are strongly encouraged to adopt these useful principles
for ensuring food safety