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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

Draft generic RMP for the slaughter, dressing, cooling and boning of sheep
- Technical annex - generic RMP for the slaughter, dressing, cooling and boning of sheep
Draft generic RMP for the slaughter, dressing, cooling and boning of bobby calves
Draft appendix X.7: generic HACCP plan for rendering
Draft appendix X.8: generic HACCP plan for cold storage of animal products

HACCP application in risk management programmes (RMP)

Risk management programme manual

HACCP application - meat code of practice

HACCP meat

Meat- A guide to HACCP - systems in the meat industry

HACCP seafood

A guide to HACCP systems in the seafood industry

Hazard database

Hazard database

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.

19514 Unit Standard, 15 credits Explain the application of HACCP principles, Version 2 (Word) (NZQA)
19514 Unit Standard, 15 credits Explain the application of HACCP principles, Version 2 (PDF) (NZQA)
- The assessment guide associated with this unit standard is currently being developed.
19515 Unit Standard, 15 Credits, Explain risk management programmes under the Animal Products Act 1999, Version 2 (Word) (NZQA)
19515 Unit Standard, 15 Credits, Explain risk management programmes under the Animal Products Act 1999, Version 2 (PDF) (NZQA)
- The assessment guide associated with this unit standard is currently being developed.