Find out which risk management measures apply to your operation, so that you can meet your legal obligation to provide safe and suitable food.
Selecting your programme or plan
You meet your food safety requirements through applying various plans and programmes to your business procedures. Depending on your business, you may need to operate under:
- a Risk Management Programme (RMP), which can be supported by the Processing of Seafood Product or Rendering Codes of Practice (COP)
- a Food Control Plan (FCP), or
- the Food Hygiene Regulations 1974 (FHR).
Using the menu on the left, you can find information about requirements of RMPs, FCPs and the FHR specific to seafood.
Visit the General requirements & programmes section of this site to find out more about developing and implementing your programme or plan.
Codes of practice
You can prepare a successful RMP by using the COPs for processing of seafood product or rendering. These have been developed by MPI in consultation with the seafood industry.
The more information about the various Codes of Practice can be found in Codes of Practice in the menu on the left.
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