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How HACCP is applied to off-the-peg Food Control Plans

Hazard Analysis and Critical Control Point (HACCP) is a system that controls food safety by determining and controlling biological, chemical, and physical hazards in a food process.

Each off-the-peg Food Control Plan released by NZFSA will have a supporting technical explanation of how HACCP has been applied to it. These reports will be useful for operators wanting to use their off-the-peg Food Control Plan as a basis to develop an individual food safety management programme.

Technical background reports

Applying HACCP to the Food Service and Catering off-the-peg Food Control Plan

Applying HACCP to the traditional sushi and chinese style duck