COP's

Using a Code of Practice (CoP) is one way a business can develop a Food Safety Programme (FSP).

The following points provide guidance for business in effective use of a Code of Practice, and assist in the FSP approval process:
1. A company developing an FSP in compliance with a CoP will need to either hold a copy of the Code, or have ready access to a copy, and may need to make the CoP available to Public Health Units or Auditors as part of assessment or verification activities.
2. The FSP should include a statement clearly identifying which CoP the FSP complies with, and whether the CoP has been adopted in part or in full.
2. If a CoP is adopted in part, provide a clear statement or summary indicating which parts have not been adopted.
3. If a CoP provides reference to generally accepted control mechanisms (e.g. temperature values) related to a Critical Control Point (CCP), selection of these controls will not usually require additional validation.
4. Where a company chooses control measures for CCP's that are not included in theCoP, these will require full validation.
5. Note any restrictions in the use of the CoP (i.e ensure your business is eligible to apply the CoP, and also note whether certain sections
indicate compulsory requirements for FSP's)

The following is a list of Codes of Practice able to be used to develop a Food Safety Programme:

Codes of Practice

Code

Approval* or Recognition**

Notes

Code owner contact details for Food Businesses wanting to use Code

FoodService Operation

Recognition

FoodService Association of NZ

Ph: 09 378 8403

NZ Avocado Industry Council Code of Practise for Food Safety for the New Zealand Avocado Industry

Recognition

NZ Avocado Industry Council

Ph: 07 571 6147

NZ Baking Society

Recognition

All applications made against this Code are to be sent to: Advisor (Food Service, Sale and Imports), Approvals and ACVM Group, NZFSA, PO Box 2835, Wellington

NZ Baking Society

Ph: 0800 862 253

NZ Fruit Juice Association

Recognition

NZ Fruit Juice Association

c/- Zymus International Ph: 09 820 0075

NZ Ice Cream Manufacturers Association

Approval

Approved by NZFSA via Circular 81, issued under the Dairy Industry Regulations (1990) on 6 April 2004.

Ice Cream manufacturers wishing to operate under the Food Act 1981 must comply with this Code.
For more information see also: http://www.nzfsa.govt.nz/processed-food-retail-sale/dairy-fsps/index.htm

NZ Ice Cream Manufacturers Association

Ph: 09 272 7786

NZ Pork Industry Board

Recognition

Code of Practice is known as PQIP07

Must be registered as a COP Holder by the NZ Pork/ Pork Processors Association to be eligible to adopt this Code.

Pork Industry Board

Ph: 04 917 4750

Specialist Cheese Makers Association

Approval

Approved by NZFSA via Circular 80, issued under the Dairy Industry Regulations (1990) on 6 April 2004.

Cheese manufacturers wishing to operate under the Food Act 1981 must comply with this Code.
For more information see also: http://www.nzfsa.govt.nz/processed-food-retail-sale/dairy-fsps/index.htm

Specialist Cheese Makers Association

Ph: 07 846 1666

Spotless Services

Recognition

Community & Public Health (Christchurch) process all applications made against this Code

Must be part of Spotless Service to be used.

Spotless Service (NZ) Ltd.

Ph: 03 353 5618

NZ Fresh Produce Approved Supplier Programme

Recognition

NZ Fresh Produce Approved Supplier Programme

Ph: 04 472 3795

*Approval: CoP is deemed to be equivalent to a legislative standard.

**Recognition: CoP is recognised as "a document providing a sound basis for the design, implementation, and operation of a Food Safety Programme" but has no legislative standing.