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INTERIM CODE OF PRACTICE:
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Introduction
New Zealand's manufacturing ice cream industry has its own set of rigorous food safety standards, covering the safety and quality of the product from farm, to factory, to supermarket freezer. These standards are known as the Interim Code of Practice - click here for full Code and details.

  About the Code of Practice
1. The New Zealand Ice Cream Manufacturers Association is responsible for ownership and ongoing maintenance of the Interim Code of Practice on behalf of the ice cream industry in New Zealand.

2. Purpose: this outcome-based, HACCP-based, science based Code of Practice (COP) for the specialist manufacture of ice cream contains minimum required food safety standards agreed by the Ministry of Agriculture and Forestry (MAF), the Ministry of Health (MOH) (responsibilities now incorporated into the New Zealand Food Safety Authority - NZFSA) and the ice cream industry. The Code of Practice forms a basis from which businesses can develop a food safety programme (FSP) or product safety programme (PSP) for the production of ice cream for sale in New Zealand and Australia.
Scope of the Code of Practice

3. The scope of this Code of Practice is primarily food safety, covering from milk to ice cream, and from farm dairy operation to point of sale. Products it covers include Ice Cream, Frozen Dessert Systems, Gelato, Sorbet, Water Ices, Frozen Yoghurts, Milk Ices, Ice Confections, and Soft Serve wet mixes with a frozen step.

Using the Code of Practice
The Code contains a complete guide to establishing a Product / Food Safety Programme according to HACCP principles, along with necessary supporting programmes, specifically designed for the manufacture, storage and supply of ice cream and related products that are safe to consume.

The Code may also be used as the document against which your Product / Food Safety Programme is audited.
It also contains a full list of technical definitions, background information on food safety hazards, a summary of New Zealand food regulations relevant to the manufacture of ice cream, and a set of example forms that can be used for record keeping.

The COP can be downloaded from this website as a single Word document.
N.B. The Interim Code Of Practice is a controlled document, therefore this complete copy of the COP is the only valid version.

However, for convenience, individual sections of the Code are also available for download as smaller documents, as are the numerous sample forms, templates and checklists included in the Code.

   
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Copyright © 2002-2008 The New Zealand Ice Cream Manufacturers Association (Inc.) - NZ icecream industry, manufacturers and suppliers.
Contact: The Executive Secretary, NZ Ice Cream Manufacturers' Assn., PO Box 9364, Wellington, NEW ZEALAND.
Telephone +64 4 385 1410. Fax No. +64 4 384 3980. E-mail: info@nzicecream.org.nz