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Consultation - Production of processed meats

The proposed COP is to assist meat processors comply with the requirements of the Food Act 1981 and the Animal Products Act 1999 (APA) when producing processed meats such as fresh sausages, cooked cured meats, cooked uncured meats, bacon, uncooked comminuted fermented meats, dry-cured meats and dried meats.

The proposed COP has been written for processors operating a Food Safety Programme (FSP) under the Food Act, or a Risk Management Programme (RMP) under the APA. However, the information is also recommended for those operating under the Food Hygiene Regulations 1974

Closing date

This consultation closed on Friday 6 November 2009.

Consultation documents

• Draft Code of Practice: Production of Processed Meats Part 1: Overview
• Draft Code of Practice: Production of Processed Meats Part 2: GMP - Hygiene and Sanitation, and Quality Assurance
• Draft Code of Practice: Production of Processed Meats Part 3: GMP - Process Control
• Draft Code of Practice: Production of Processed Meats Part 4: HACCP Application
• Cover letter