Risk Management Programmes for poultry

If you are a primary processor of poultry, you must operate under a registered Risk Management Programme (RMP). Some secondary processors must also operate under an RMP.

Your RMP documents how you operate your business to ensure you meet the requirements of the Animal Products Act and produce animal products that are fit for their intended purpose.

In general:

  • If you are a primary processor, you must operate under a registered RMP.
  • If you are a secondary processor, and you export, and you require an official assurance, you must operate under a registered RMP.
  • If you are a secondary processor of poultry, and you choose to operate under an RMP, these RMP requirements will also apply to you.

There are some exemptions. You don't need an RMP if you:

  • primary process muttonbirds
  • farm poultry for meat
  • secondary process poultry under the Food Act – unless you are exporting with an official assurance.

For a full list of exemptions, see 'Who doesn't need a risk management programme' in the Overview page of the general Risk Management Programme section.

Overview – Risk Management Programmes

If you need an RMP, you must get it approved and registered by MPI Food Safety, before you start processing.

Developing your RMP

You can base your poultry RMP on the RMP template and the Code of Practice below, or you can write your own from scratch, using the RMP manual as a guide.

Read more about RMPs, including the RMP manual, below.

Risk Management Programmes (RMP)

RMP Model – Broiler processing

If you are a primary processor of poultry, you can use the draft generic RMP model below as a base for your own RMP. This draft uses broilers as an example. If you process other types of poultry, you will need to adapt it to suit.

The RMP model is a joint publication of NZFSA (now MPI) and the Poultry Industry Association of New Zealand (PIANZ).

Generic RMP Model: Poultry - Guidance and generic RMP for slaughter and dressing of broilers (644 KB PDF)

Poultry processing Code of Practice

If you operate under an RMP, or if you are an RMP verifier, you need to refer to the poultry processing Code of Practice (COP).

This COP clarifies the minimum requirements for poultry processing. It provides practical examples of ways you can meet your requirements through your RMP. If you do not cover something in your RMP, then you are assumed to be following the COP.

If you wish to do something differently from the COP, then you need to write this into your RMP and get it registered. If procedures in your RMP are significantly different to the COP, you may need to get it validated and evaluated before it can be registered.

You can also use the Poultry Processing Code of Practice to develop procedures for an FCP.

Note that the current COP does not cover all poultry processing activities. More activities will be added as these sections are developed.

The COP is a joint publication of PIANZ (the Poultry Industry Association of New Zealand) and NZFSA (now MPI).

Poultry processing – Code of practice


PIPS5 is an old meat manual. It has been largely replaced by the new COP chapters. If you are exporting poultry, and procedures are not covered by the new COP, you must still use PIPS5, and the other meat manuals it refers to. Otherwise, you must use the COP.

PIPS 5 Poultry Industry Processing Standard 5 (96 KB PDF)

If you are exporting to a country that requires you to have a HACCP plan, you can use the generic HACCP plan below as a guide for developing your own plan. However, it is very important that you customise your HACCP plan to your specific product, process and premises. Note that this document is a little out of date and is due to be reviewed.

If you export, you must ensure your HACCP plan includes any overseas market requirements.

Appendix IX.4: Generic HACCP plan for slaughter, dressing, portioning and deboning of chicken (broilers) (267 KB PDF)