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Te Pou Oranga Kai O Aotearoa
 

Hazard analysis and critical control point (HACCP)

Hazard analysis and critical control point (HACCP) is a system which identifies, evaluates, and controls hazards that are significant for food safety.

Draft generic HACCP plans/RMPs

HACCP application in risk management programmes (RMP)

HACCP application - meat code of practice

HACCP meat

HACCP seafood

Hazard database

Unit standards and assessment material

Unit standards and assessment material

The following unit standards have been developed primarily to ensure that key NZFSA staff including those from the NZ Standards Group (NZSG), Approvals Group, Compliance and Investigation Group (CIG) and NZFSA Verification Agency (NZFSA VA) can achieve competency in the subjects of HACCP, RMPs and evaluation, as relevant to implementation of the Animal Products Act 1999.

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Contact for enquiries

New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND

Phone: +64 4 894 2500
Fax: +64 4 894 2501

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