HACCP Requirements
Produco consultants have extensive Infant Formula, Milk Powder, Spray Drying, and complete Dairy manufacturing expertise working with world-leading Dairy companies.
The internationally recognised Hazard Analysis and Critical Control Points system is used to identify, manage and control food safety hazards in your business – to ensure the food you produce is safe. HACCP is applied throughout all stages of the food chain, from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
HACCP forms the backbone of any risk-based food safety programme.
Produco has experienced HACCP specialists and the capability to create high quality Risk Management Programmes (RMPs) and Food Control Plans (FCPs).
PROCESSING ANIMAL PRODUCTS
If you are a primary processor of animal products in New Zealand, you will require an RMP.
If you are a secondary processor of animal products in New Zealand, you’ll require an RMP. Secondary processing activities are Transport and Storage Facilities that export products.
RMP’s are based on the principles of HACCP.
A food business uses these programs to identify and explain how known risks such as chemical, physical and biological risks will be managed. Both programs must be documented.
As a business owner, you need to maintain your RMP or Food Control Plan, which that can be a time-consuming process. Produco can guide you through all your requirements including equipment, ingredients, and processes which need to be captured accurately and all corresponding systems, procedures and documentation updated to reflect the change and risk.
How often should I review my HACCP plan?
If you are a food manufacturer based in New Zealand or Australia, the Food Standards Code requires food businesses conduct a HACCP review at least once every year.
Outside these review periods, your plan needs to be reviewed whenever:
- There is a significant change to what happens at your facility
- The change affects an existing Critical Control Point
- There is an unanticipated food safety event or issue
- A control measure or preventive control is found to be ineffective
- You become aware of new information about potential hazards associated with the food you handle.
HACCP Principles recommended Code of Practice by Codex Alimentarius
The Codex Alimentarius document consists of 2 parts: 1. Good Hygiene Practices (GHP) and 2. Hazard Analysis and Critical Control Points (HACCP) system and the guidelines for application.
- Covers the baseline for all food hygiene systems to support the production of safe and suitable food.
- Outlines the HACCP principles that can be applied throughout the food chain – from primary production to final consumption, and whose implementation should be guided by scientific evidence of risks to human health.
Applying HACCP is a legal requirement for operating a risk-based food safety programme, for example operating a Risk Management Programme (RMP) under the Animal Products Act, or a Food Control Plan (FCP) as part of the Food Act.
Our HACCP specialists will identify what your business requires to be compliant, manufacture safe food consistently, and meet regulatory requirements.
