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CONTENTS |
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Copyright © 2002 by The New Zealand Ice Cream Manufacturers’ Association (Inc).
However, for convenience,
the Contents of the COP are reproduced below, and individual sections
of the Code are available for download or printing as smaller documents,
as
are
the
numerous
sample forms,
templates
and
checklists included in the Code.
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2.0 Components of a Food Safety Programme/Product Safety Programme 2.1 Scope of your Programme 2.2 Authorities and Responsibilities 2.3 Product Name and Intended Purpose (intended use/intended consumer) 2.4 Product Outcomes – From a Food Safety Perspective 2.5 Process Flow Description 2.6 HACCP worksheets 3.0 Supporting Systems – Process-Related Activities 3.1 Purchasing and Acceptance of Incoming Goods 3.2 Food Contact Materials – Equipment and Packaging 3.3 Raw Dairy Ingredients 3.4 Hygienic Processing 3.5 Processing of Inclusions 3.6 Control of Foreign Matter by Filtration 3.7 Cleaning and Sanitation 3.8 Process Monitoring 4.0 Supporting Systems – Premises, Facilities, Equipment, People and Services 4.1 Design of Premises and Equipment 4.2 Repairs and Maintenance of Premises and Equipment 4.3 Calibration 4.4 Personal Hygiene 4.5 Potable Water 4.6 Product Contact Air 4.7 Pest Control 4.8 Waste Disposal 4.9 Handling and Storage of Raw Materials and Finished Products 4.10 Refrigeration Management (chiller/freezer, processing rooms) 5.0 Supporting Systems – Other Programme Activities 5.1 Laboratory Facilities, Equipment and Methodology 5.2 Traceability and Labelling 5.3 Corrective Action (including non-conformances complaints,recalls 5.4 Training 5.5 Documentation and Record Keeping 5.6 Validation 5.7 Verification 5.8 Programme Approval (regulator roles, auditor roles) Appendix 1: Definitions Appendix 2: Background Information on Food Safety Hazards Appendix 3: Information on New Zealand Food Legislation for Specialist Ice Cream Makers Attachments: (examples of forms) Attachment 1: Internal Audit Checklist Attachment 2: Delivery Record – Ambient Deliveries Attachment 3: Delivery Record – Chilled/Frozen Deliveries Attachment 4: Storage Temperature Record Attachment 5: Batch Production Record Attachment 6: Supplier Assessment – Questionnaire Attachment 7: Supplier Assessment – Audit Attachment 8: Thermometer Check Attachment 9: Procedure for Corrective Action Attachment 10: Cleaning Schedule Attachment 11: Training Record Attachment 12: Pest Control Inspection Sheet Attachment 13: Staff Sickness Record Attachment 14: Customer Complaint Record Attachment 15: Check Sheet to Review Label Requirements of the ANZ Food Standards Code |
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