INTERIM CODE OF PRACTICE:
NOW FREELY AVAILABLE
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.
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.
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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