ICE CREAM HACCP GUIDLINES

Guidelines
for the development
of a
Food Safety Programme
Risk Management
Programme
for
Ice CreamE
Reviewed by
Eng. Akram Malkawi

These Guidelines have been based on The New Zealand Ice Cream Manufacturers’
Association (Inc) (NZICMA) and a owned by (NZICMA).
The templates and other information in these Guidelines may be used for
the purposes of designing, implementing, operating, and maintaining a Food
Safety Programme (FSP) or Risk Management Programme (RMP).

i
Contents
Contents i
1.0 About these Guidelines 1
1.1 Owner/Sponsor of the Guidelines for Ice Cream 1
1.2 Maintenance and Review of the Guidelines for Ice Cream 1
1.3 Purpose of the Guidelines for Ice Cream 2
1.4 Scope of the Guidelines for Ice Cream 3
1.5 HACCP Principles 4
1.6 Instructions for Use of Guidelines for Ice Cream for the Development of a
Programme 5
2.0 Components of a Food Safety Programme/Risk Management Programme 7
2.1 Scope of your Programme 7
2.2 Authorities and Responsibilities 8
2.3 Product Name and Intended Purpose (intended use/intended consumer) 8
2.4 Limits – From a Food Safety Perspective 10
2.5 Process Flow Description 14
2.6 HACCP identification and analysis 17
3.0 Supporting Systems – Process-Related Activities 35
3.1 Purchasing and Acceptance of Incoming Goods 35
3.2 Food Contact Materials – Equipment and Packaging 39
3.3 Raw Dairy Ingredients 40
3.4 Hygienic Processing 42
3.5 Processing of Inclusions 46
3.6 Control of Foreign Matter by Filtration 47
3.7 Cleaning and Sanitation 48
3.8 Process Monitoring 53
4.0 Supporting Systems - Premises, Facilities, Equipment, People & Services 58
4.1 Design of Premises and Equipment 58
4.2 Repairs and Maintenance of Premises and Equipment 60
4.3 Calibration 62
4.4 Personal Hygiene 64
4.5 Potable Water 66
4.6 Product Contact Air 68
4.7 Pest Control 70
4.8 Waste Disposal 72
4.9 Handling and Storage of Raw Materials and Finished Products 73
4.10 Refrigeration Management (chiller/freezer, processing rooms) 78

GU I D E L I N E S F O R IC E CR E A M FSP O R RMP
PU B L I S H E D : NZICMA MA R C H 2004
R E V I E W E D : MPI AP R I L 2012
ii
5.0 Supporting Systems – Other Programme Activities 80
5.1 Laboratory Facilities, Equipment and Methodology 80
5.2 Traceability and Labelling 82
5.3 Corrective Action (including non-conformances, complaints, recalls) 84
5.4 Training 89
5.5 Documentation and Record Keeping 91
5.6 Validation 93
5.7 Operator Verification 96
5.8 Programme Approval or Registration (regulator roles, auditor roles) 98
Appendix 1: Definitions 101
Appendix 2: Background Information on Food Safety Hazards 104
Appendix 3: Information on New Zealand Food Legislation for Specialist Ice
Cream Makers 117
Attachments (examples of forms) 123
Attachment 1: Internal Audit Checklist 123
Attachment 2: Delivery Record – Ambient Deliveries 130
Attachment 3: Delivery Record – Chilled/Frozen Deliveries 131
Attachment 4: Storage Temperature Record 132
Attachment 5: Batch Production Record 133
Attachment 6: Supplier Assessment – Questionnaire 134
Attachment 7: Supplier Assessment – Audit 140
Attachment 8: Thermometer Check 143
Attachment 9: Procedure for Corrective Action 144
Attachment 10: Cleaning Schedule 145
Attachment 11: Training Record 146
Attachment 12: Pest Control Inspection Sheet 147
Attachment 13: Staff Sickness Record 150
Attachment 14: Customer Complaint Record 151
Attachment 15: Check Sheet to Review Label Requirements of the ANZ Food
Standards Code 152

1
1.0 About these Guidelines
1.1 Owner/Sponsor of the Guidelines for
Ice Cream
The owner and sponsor of these Guidelines is:
The New Zealand Ice Cream Manufacturers’ Association (Inc).
PO Box 9364
WELLINGTON.
1.2 Maintenance and Review of the Guidelines for
Ice Cream
The maintenance and review of the success of the Guidelines for Ice Cream will be a permanent
agenda item at the Annual General Meeting of The New Zealand Ice Cream Manufacturers’
Association (Inc).
The Guidelines will be reviewed with input from the stakeholders. The stakeholders are
identified as:
· the general public who consume ice cream;
· all ice cream manufacturers;
· New Zealand regulators;
· third party auditors.
The review shall consider the impact of:
· any legislative changes that affect the Guidelines;
· the review of any Ministry for Primary Industries (MPI) Dairy Standards;
· review of public health data on foodborne outbreaks for the past year;
· review of any international audits conducted;
· any major changes to the ice cream industry (e.g. new technologies or science, new
equipment, new ingredients);
· any third party agency concerns or recommendations;
· audit standards and the application of audits by third party auditors;
· review of information gained from the implementation of Programmes.

2
Important:
The above information is to be requested from the regulators one month prior to the Annual
General Meeting by the chairperson of The New Zealand Ice Cream Manufacturers’ Association
(Inc.) or by a designated person.
The review will be chaired by the chair of the Technical Committee of the above association.
The session will be open to all parties having an interest in the Guidelines for Ice Cream, and
will be advertised on the Ice Cream Manufactures’ Association (Inc.) website prior to the
Association’s meeting.
1.3 Purpose of the Guidelines for Ice Cream
The Guidelines contain requirements for the safe production of ice cream.
· The Guidelines form a basis from which businesses can develop a Food Safety
Programme (FSP) for the production of ice cream in New Zealand and for its
sale in New Zealand and Australia if manufacturing under the Food Act 1981.
· The Guidelines and additional requirements under the Animal Products Act 1999
and any Overseas Market Access requirements (OMARs) form a basis from
which businesses can develop a Risk Management Programme (RMP) for the
export of ice cream from New Zealand to any country.
The requirements are ways which industry and the regulators have agreed are suitable for
achieving effective control of food safety hazards.
A purpose of the Guidelines is to make the implementation of a programme easier. It does this by:
· providing a format and information for hazard analysis and critical control point
identification that can be edited and used directly;
· providing information about supporting systems that state the criteria that need
to be met, and where possible, providing examples of procedures that can be
edited and used directly;
· providing information that needs to be included and used directly;
· providing forms for record keeping that can be edited and used directly.
Hereafter in these Guidelines, a Food Safety Programme and a Risk Management
Programme will be referred to as a Programme.

3
Food Safety Programmes must comply with the requirements of the Food Act 1981, the Food
(Safety) Regulations 2002 and the joint Australia New Zealand Food Standards Code.
In addition, Risk Management Programmes must also comply with the requirements of the
Animal Products Act 1999, Animal Products (Dairy) Regulations 2005, Animal Products (Risk
Management Programme Specifications) Notice 2008 and the Animal Products (Dairy
Processing Specifications) Notice 2006.
1.4 Scope of the Guidelines for Ice Cream
The scope of the Guidelines is from receipt of raw dairy ingredients through to distribution and
the primary aim is to manage food safety.
The following diagram illustrates the scope:
The Guidelines include typical processes for:
· ice cream, as defined by the Australia New Zealand Food Standards Code (FSC); and
· frozen dessert systems, which include:
- gelato and sorbet
- water ices
- frozen yoghurts
- milk ices
- ice confections
- soft serve wet mixes with frozen step.
References throughout the Guidelines to “ice cream” or “finished product” should be interpreted
(as appropriate) as references to any of the above processes and their associated products.
For individual users of the Guidelines, this is a guide to developing a Programme. Users will
need to put in their own information for the scope of their programme (see later).
Raw dairy ingredients
(on receipt at factory)
Processing Packing DistributionOther dairy ingredients
Non-dairy ingredients

4
1.5 HACCP Principles
Hazard Analysis and Critical Control Point (HACCP) is defined by the Codex Alimentarius
Commission as “the process for collecting and evaluating information on hazards and
conditions leading to their presence to decide which are significant for food safety and therefore
should be addressed in the HACCP Plan”.
The Codex definition of hazard is “a biological, chemical or physical agent in, or condition of,
food with the potential to cause an adverse health effect”.
HACCP is a management tool to assess food safety hazards (either biological, chemical or
physical) and to identify Critical Control Points (CCPs) to eliminate or control these hazards to
acceptable levels.
The following outlines the principles of HACCP and stages in the implementation of HACCP.
Principle 1 Conduct a hazard analysis. Hazard analysis is the process of
collecting and evaluating information on hazards and conditions
leading to their presence in order to decide which are significant for
food safety and therefore should be addressed in the HACCP Plan.
Principle 2 Determine the Critical Control Points (CCPs). A “Critical Control
Point” is a step at which control can be applied and is essential
(CCP) to prevent or eliminate a food safety hazard or reduce it to
an acceptable level.
Principle 3 Establish critical limits. A critical limit is a criterion that separates
acceptability from unacceptability.
Principle 4 Establish a system to monitor control of the CCP. Monitor is the
act of conducting a planned sequence of observations or
measurements of control parameters to assess whether a CCP is
under control.
Principle 5 Establish the corrective action to be taken when monitoring indicates
that a particular CCP is not under control. Corrective action is any
action to be taken when the results of monitoring at the CCP indicate
a loss of control.
Principle 6 Establish procedures for verification to confirm that the HACCP
system is working effectively. Verification is the application of
methods, procedures, tests and other evaluations, in addition to
monitoring to determine compliance with the HACCP Plan.
Principle 7 Establish documentation concerning all procedures and records
appropriate to these principles and their application.
Conduct a
hazard
analysis
Determine
the CCPs
Establish
critical
limits
Establish
system to
monitor
control of the
CCP
Establish
the
corrective
action for
CCP
Establish
procedures
for
verification
Establish
document-
ation for
procedures
and records

5
Information about the HACCP principles
Further information about the HACCP principles and guidelines for their use is available on the
Web at www.codexalimentarius.net. Other information is available from MPI at
www.foodsafety.govt.nz.
1.6 Instructions for Use of Guidelines for Ice
Cream for the Development of a Programme
The New Zealand Guidelines for Ice Cream is a reference and support document for the
development of a Programme for an ice cream manufacturer.
The purpose of the Guidelines is to provide advice and guidance for the manufacture and storage
of ice cream in order to provide products that are safe to consume.
The Guidelines have been designed to facilitate the development of a Programme. To develop a
Programme, start at section 2.0, “Components of a Food Safety Programme/Risk Management
Programme” and work through each sub section. Continue working through sections 3.0, 4.0
and 5.0 on supporting systems.
Throughout the Guidelines the words “may”, “must”, “shall” and “should” are used.
· Where the words “must” or “shall” are used, these items are essential to your
Programme. They are mandatory.
· Where the words “may” or “should” are used, these are matters that need to be
considered, and a decision made as to whether or not to include as part of your
Programme. In other words, they are recommendations.
If you are not familiar with the requirements of a Programme, the relevant legislation, or
the HACCP principles, it is strongly recommended that you attend a training course or
consult someone with the necessary competency.
It is important to note that you will need to complete your own hazard analysis based on your
manufacturing process flow diagram. You may use the information in section 2.6, “HACCP
Worksheets” as a template and edit it accordingly.
Where information in these Guidelines is directly applicable to your Programme, you may refer
to, or insert a copy of it, in your Programme. Where information in these Guidelines is relevant,
but has omissions or needs amendment, you should take the electronic version of the appropriate
section and edit it accordingly.

6
Important Notes:
1. The hazard analysis offered in the Guidelines relies heavily on the supporting
systems being effective, and controlling the hazards for which they were designed.
If hazards, which are meant to be controlled by a supporting system, are not
effectively controlled at levels of acceptability, then you must make changes to
achieve effective control.
If, for some reason, this is not possible, you may need to examine the assumptions
made in the hazard analysis in these Guidelines, and reconsider the nature of the
supporting systems and/or the Critical Control Points.
2. It is essential to include corrective actions when developing your Programme.
Identify what corrective actions must be taken in the event of a critical control point
failure.
3. Monitoring is an important part of your Programme.

7
2.0 Components of a Food Safety
Programme/Risk Management
Programme
2.1 Scope of your Programme
Your programme will require Yes/No Action
Procedures? Yes A scope statement shall be prepared.
Records? No
Outcomes
Your programme must state:
· the location of the premises used, and where necessary, a unique identifier for the
location;
· the scope of the operations, including physical boundaries, to be covered by the
programme;
· the products made (e.g. categories, brands);
· the processes used.
Example
ABC Ice Cream Company Ltd
Scope Statement
Prepared by J Wilson Date: 1 February 2003
The following are the details of the scope of the Programme for the manufacture of ice cream at
ABC Ice Cream Ltd.
Products: 5 l, 2 l, 500 ml, novelty lines
Brands: Brent’s Best
ABC Super Cool
Processes: Treated cream purchased
All processes are mix and freeze
Chocolate coating
Range of fruit and nuts added pre-freezing
Legal owners: ABC Ice Cream Limited
Contact details: 123 Main Road, Masterton
Phone (06) 123-4567
Email: jack@abccream.co.nz

8
Personnel: J Wilson is the manager.
T Thomas co-ordinates the Programme, OSH procedures, and reports
directly to J Wilson.
Product recall: T Thomas is responsible for co-ordinating any complaint or product recall.
Authorities and
responsibilities:
S Smith is responsible for staff training
2.2 Authorities and Responsibilities
Procedures? Yes Statements of management responsibility and
authority shall be documented.
Records? No
Outcomes
Your programme must state:
· the name of the manager of the business;
· the person(s) responsible for the operation of your programme;
· the person who is legal owner of the business;
· responsibilities and authorities in relation to Critical Control Points, supporting
systems, and verification, where appropriate.
Example
See information in the example given in section 2.1, “Scope of your Programme”.
Other responsibilities and authorities
Statements, responsibilities and authorities in relation to verification activities, Critical Control
Points and supporting systems should be included in the procedures that make up this
programme.
More detailed comments are made in the various sections of this document.
2.3 Product Name and Intended Purpose
(intended use/intended consumer)
Procedures? Yes Include information about the intended use and at
risk customers.
Records? No

9
Outcomes
The product description programme shall include:
· products, names and brands (see scope statement);
· product use (e.g. consumer sale, further processing);
· intended customer (e.g. general human consumption or specific groups of the
population (e.g. high-risk groups).
The product description may also include the following (you may wish to include this
information on product description at this stage in your programme):
· ingredients;
· specifications;
· product storage requirements;
· preparation and serving procedures;
· packaging used;
· transport and distribution;
· label warnings.
Example: product information and intended use
Details
Product use(s) For sale to consumers, directly or in trade.
Intended customers General population including high-risk groups.
Ingredients Cream, sugar, milk powder, stabilisers, emulsifiers,
flavourings
Product composition
(specifications, formulations)
See specification tables (confidential).
Product Storage
Requirements
Storage life is 2 years.
Storage and transport must be below minus 25o
C.
Preparation and Serving
Procedures
All products are sold in consumer packs.
Packaging Tubs and foil wraps.
Transport and distribution Product is delivered by freezer truck.
Label Warnings Labelling in accordance with ANZ Food Standards Code

10
2.4 Limits – From a Food Safety Perspective
Procedures? Yes A business shall establish in its Programme.
Records? No
Linkages
Section 3.8, “Process Monitoring”.
Section 5.6, “Validation”.
Section 5.7, “Verification”.
Outcomes
The limits in your programme must be measurable criteria, where possible, for biological,
chemical, and physical hazards.
A regulatory limit is a measurable regulatory requirement that is critical to the fitness for
intended purpose e.g. pasteurisation parameters for milk. Regulatory limits must be
documented in your programme and must be met. You must consider all relevant legislation.
Operator-defined limits are measurable limits that are established by you to manage the fitness
for intended purpose of your products. These are limits that are essential for food safety but have
not been set in legislation for the specific product or risk factor of concern.
Examples of possible operator-defined limits are:
• intrinsic parameters of the final product (e.g. moisture content or water activity)
• microbiological criteria defining the maximum acceptable level of a hazard in a product for
food safety.
• maximum levels of physical hazards (e.g. foreign material such as rubber, fibres, metal); and
• maximum levels of chemical hazards.
You must demonstrate that the operator-defined limits are appropriate to your product,
considering its intended use, intended consumer and expected handling after leaving your
control.
A business may also prepare specifications for other biological, chemical, physical, sensory and
functional characteristics that the business is targeting for quality control and customer purposes.
These are not addressed in these Guidelines.
Testing requirements are matters are addressed under section 3.8, “Process Monitoring”, section
5.7, “Verification” and section 5.8, “Validation”.

11
Limits – for biological hazards
The finished product shall be safe to consume. It shall not contain pathogens at levels that can
lead to food-borne illness.
The following are suggested standards for businesses operating in accordance with these
Guidelines.
Aerobic Plate Count @ 30°C less than 100,000 cfu/g
(Note: The above Aerobic Plate Count standard will not be applicable to frozen yoghurt.
Manufacturers of frozen yoghurt have to set their own limits).
Coliforms or enterobacteriaceae less than 100 cfu/g
Term Meaning
Aerobic Plate Count
@ 30o
C, for 3 days
This gives a general indication of the hygienic quality. Large numbers of
mesophilic aerobic bacteria, irrespective of their origin, exceeding the above
standard may be considered as an indication of unsatisfactory hygienic
conditions or highly contaminated raw materials.
Coliforms Coliforms are heat-sensitive bacteria and are easily destroyed by
pasteurisation. Their presence in the product after pasteurisation indicates
post-pasteurisation contamination or inadequate heat treatment. Coliforms
may be pathogenic and their presence is an indicator of non-hygienic
conditions.
Testing for indicator bacteria is generally quicker than testing for specific pathogens. Indicator
bacteria are not normally harmful to health but can be regularly isolated from test samples in
sufficient numbers to provide useful information on the microbiological quality of the
ingredients, the processing environment and how these change over time. Since most laboratory
tests will return a numerical result, indicator numbers can be plotted on a graph showing
microbiological trends.
Enterobacteriaceae
These are a large and diverse collection of more than 30 different species of bacteria. The
numbers of Enterobacteriaceae present in a test sample can be thought of as a general indicator
of the degree of contamination acquired from faecal material, contaminated water, insects,
wildlife, soil, etc. The testing of ice cream product for Enterobacteriaceae should provide
important information on the hygienic status of the processing lines. High levels of
Enterobacteriaceae may then trigger investigative sampling for pathogens.
Coliforms and faecal coliforms
Coliforms are a subgroup of the Enterobacteriaceae. Some members of the coliform group can
also be isolated from the environment although they are a better indicator of contamination from
faeces than the true Enterobacteriaceae. Faecal coliforms are a sub group of the coliforms and
they are isolated using a higher incubation temperature. The use of a higher incubation
temperature selects for bacteria that have been recently deposited or shed. A very high
percentage (more than 80%) of a faecal coliform count is typically made up of E. coli.

12
A positive product test for faecal coliforms or enterobacteriaceae indicates pathogenic bacteria
may be present. Procedures should be in place to trigger further testing and investigation if a
positive test result is obtained. At this point, testing for Salmonella should also be undertaken.
E. coli
E. coli is an indicator for the faecal contamination of water or milk as E. coli is found in the
faeces of all warm-blooded animals. Most E. coli do not cause illness in humans however E. coli
O157 is one individual sub group of E. coli that may cause foodborne illness.
The hygiene of the plant and equipment should be monitored using a documented environmental
sampling programme, including Listeria. The environmental sampling programme should outline
the action taken if a positive test result is obtained.
Trend analysis of product and environmental microbiological test results is a useful tool to
indicate when action needs to be taken eg to initiate additional hygiene measures in specific
areas of the plant. See section 3.8.
Product safety limits (PSLs) for Pathogenic Bacteria (Human Consumption)
Pathogen General PSLs1,3
Specific
PSLs2,3
Explanatory Notes / Comments
Salmonella spp. ND/25g ND/250g ND = not detected in the volume tested
Composite of samples collected throughout
the production run as defined by the
manufacturer’s RMP
L.monocytogenes ND/25g4
ND/25g ND= not detected in the volume tested
Composite of samples collected
throughout the production run as defined
by the manufacturer’s RMP
Coagulase Positive
Staphylococci
(S. aureus)
1000/g 100/g It is critical that sampling and testing are
performed in a way that correctly estimates
the maximum number of S. aureus reached
in a product. This is important because the
risk posed by released enterotoxin is
‘estimated’ by the bacterial load
B.cereus 1000/g 100/g5
E.coli 100/g 10/g
1
General PSLs: For product to be consumed by the general population.
2
Specific PSLs: For products that are specifically designated for, and are likely to form, a substantial part of the dietary intake of
more susceptible members of the population (i.e. infants and young children, the old, pregnant and immunocompromised).
3
Sampling Rates: If testing is required, the rate of sampling for each organism/product combination should be decided as part of a
HACCP analysis performed on the manufacturing process
4
Listeria monocytogenes: A figure of 100/g has been proposed by the Joint FAO/WHO Food Standards Programme, Codex
Committee on Food Hygiene in the “Draft Guidelines for the Control of Listeria monocytogenes in Foods" and is obtaining
increasingly wide acceptance. In the future, it may be appropriate to adopt a PSL of 100/g in circumstances where it can be shown
that growth is extremely unlikely to occur during the life of the product. However, before this occurs, MPI and the dairy industry will
need to be convinced that the 100/g figure has become accepted by reputable food safety authorities worldwide.
5
Bacillus cereus: This limit only applies to product designated as infant formula

13
This information is from the document DPC 1: Animal Products (Dairy): Approved Criteria for
General Dairy Processing. The document can be found on the MPI website.
Various methods, including rapid test methods, are available for process monitoring, validation,
and verification. Refer to the section 3.8, “Process Monitoring”, section 5.6, “Validation” and
section 5.7, “Verification” for further details.
A business may establish specific limits for biological hazards.
Limits – for physical hazards
The finished product shall be safe to consume. It shall not contain foreign objects (e.g. glass,
plastic, wood, walnut shell), which may cause injury or distress to the consumer.
A business may establish specific limits for physical hazards. These may be expressed in terms
of a product specification as in the example given below for walnut ice cream.
Parameter
e.g. additive
Specification
(ANZ Food Standards Code example)
Walnut shell May contain small fragments
Limits – for chemical hazards
The finished product shall be safe to consume. It shall not contain food additives, chemicals or
processing aids (e.g. emulsifiers, stabilisers, flavours, colours) in excess of the levels stated in
the ANZ Food Standards Code).
A business may establish specific limits for chemical hazards.
It shall not contain chemicals from water supply and treatment, and from cleaning practices at
levels that might be unsafe.
If label claims are made which assert the absence of particular substances (e.g. the absence of
peanut protein, lactose, gluten) that may cause an allergic reaction, your programme must
identify these hazards and the controls that are used to assure absence.
The levels of toxic trace metals in dairy product shall not exceed the limits specified in the ANZ
Food Standards Code (Standard 1.4.1 Contaminants and Natural Toxicants). Maximum residue
limits (MRLs) and extraneous residue limits (ERLs) are published by Codex and the New
Zealand (Maximum Residue Limits of Agricultural Compounds) Food Standards 2002.

14
2.5 Process Flow Description
Procedures? Yes A flow description must be prepared for the
manufacturing processes used by the business.
Records? No
The following flow chart is a broad description of the process for making ice cream. It may
not be applicable for some products e.g. frozen yoghurt, where hazards associated with
additional steps such as fermentation will need to be addressed.
In the process illustrated in this section, raw milk (milk that is not filtered or heat treated) or
other raw dairy ingredients used as an ingredient in the ice cream manufacturing process will
need to meet the requirements for raw milk harvesting, collection and supply (harvesting of milk
must be covered by a risk management programme.)
At the product/programme level, a detailed process description is needed. This may be
expressed as a flow chart or a written description. All steps need to be identified so that hazard
analysis identifies all likely hazards and their causes.
An ice cream business should adapt this flow chart for its own business by appropriate
editing and, as necessary, adding, deleting or amending information. Add additional
details such and temperatures and times specific to your process.
It is suggested that the team developing your programme “walks the floor” to ensure that the
flow chart is representative of what happens and to check for hazards that may not be apparent in
the meeting room.
Generic Ice Cream Process Overview
Process flow step CCP or Control
Measure (CM)?
(see note
below)
Objective of step Inputs
1. Design product CM Food safety objectives met while meeting
new product brief
2. Purchase
ingredients
(including milk) and
packaging
CM Ensure supplier can meet FSP/ RMP
requirements
Ingredients supplied meet the
requirements of the ANZ Food Standards
Code
Ingredients selected for functionality
3. Receive
ingredients and
packaging
CM Ensure ingredients receipted in, meet raw
material specification
4. Store ingredients
and packaging
CM Ensure ingredients stored correctly to
protect from degradation and deterioration
of ingredient quality

15
Measure (CM)?
(see note
below)
5. Measure
ingredients
CM Correct quantity of ingredient added
Current date-marked ingredient used
Food ingredients
which meet the
requirements of the
ANZ Food Standards
Code
Raw dairy
ingredients
6. Mix tank CM To ensure a uniform distribution of all the
ingredients for subsequent efficient
treatment
Proteins and stabilising agents begin to
hydrate
Opportunity for microbiological
amplification
7. Filter CCP (optional)
CM
Removes foreign matter
Removes clumped ingredients e.g.
stabiliser
8. Heat treatment CCP (raw milk)
CM (ingredients
previously
pasteurised)
Heat treatment to ensure pasteurisation
CM Degree of hydration of the water binding
substances is increased
Whey proteins partially destabilised
Protein substances and the milk reactive
stabilising agents form complexes
Activate the emulsifier (5 to 10•C higher
than the dropping point)
9. Homogenisation Basis of the ice cream structure is formed
Aim is to make a stable and uniform
suspension of the fat
10. Cooling CM Rapidly reduce temperature after heat
treatment to below 4°C
Reduces opportunity for microbiological
amplification
11. Ageing vat CM Opportunity for microbiological
amplification as average minimum ageing
time required is between two to 20 hours
Can check for the presence of heat
sensitive organisms e.g. coliforms prior
release of product batches
Allows the proteins and the stabilising
agents to obtain complete water hydration
Adsorption of proteins and emulsifiers
continues
Subcooled fat is allowed the opportunity to
crystallise

16
Measure (CM)?
(see note
below)
12. Colour and
flavour
Addition of
inclusions
CM Limit holding time to reduce opportunity
for microbiological amplification
Can check for the presence of heat
sensitive organisms e.g. coliforms prior to
release of product batches
Food ingredients not
heat treated added
after this point e.g.
colour/flavour/fruit/
water
13. Churn CM Reduce temperature of ice cream base mix
to below 0°C
Preservation step
Introduction of inclusions into the ice
cream
Final formation of the structure takes
place
Approximately 50% of the water content
of the mix is frozen to ice
Air is incorporated and distributed through
the ice cream as small air cells
Fat globules agglomerate and coalesce
Formation of ice crystal nuclei
Food ingredients not
heat treated added
at this point e.g.
inclusions such as
confectionery,
ripples
Air
14. Package CM Protects finished product Packaging
15. Harden CM Further freezing of water takes place
(10–15 percent of water remains
unfrozen)
Note: Guidelines for
soft serve base mix
process ends at this
point
16. Store in freezer CM Protects finished product
Heat shock commences
17. Distribution CM Maintain finished product as cold as
possible, preferably -18o
C or colder, with
minimum temperature fluctuation. It is
intended that the product shall be
consumed frozen.
Note:
1. The choice of Critical Control Points must be based on the “decision tree” described in the Codex HACCP guidelines.
2. Where a Critical Control Point is described as optional in the table, each business must determine whether hazards are likely to
occur in accordance with the Critical Control Point determination process.

17
2.6 HACCP identification and analysis
Your programme will require Yes / No Action
Procedures? Yes This section must either be adapted or a new
section developed which is equivalent.
Records? No
Preparation of HACCP worksheets
This section details the information about the way in which the hazard analysis can be applied to
an ice cream operation, and Critical Control Points established.
The subsequent pages provide a detailed analysis of the hazards and control measures that may
apply to a typical ice cream process.
This analysis of hazards models a typical ice cream process, and care is required if a business has
other steps that introduce other hazards, or the analysis applies to other products and processes.
Sometimes hazards are identified that are particular to a business, or to a certain type of product
e.g. frozen yoghurt, and care is required to identify these and to apply the appropriate controls.
The analysis is based on the assumption that the supporting systems are in place and are
effective. This analysis therefore includes only the hazards arising from process inputs and the
process steps themselves.
In this presentation, Hazards and Control Measures (Principle 1) are identified at each step.
Critical Control Points (Principle 2) are also recommended where appropriate. Critical Limits
(Principle 3), Monitoring (Principle 4) and Corrective Action (Principle 5) are included only if a
Critical Control Point is present. Information about Verification (Principle 7) and Procedures
and Records (Principle 6) is covered where appropriate, but otherwise addressed in the various
sections on supporting systems.
A hazard analysis will need to be conducted for each individual process.
An ice cream business may adapt the HACCP information on the following pages for its
own business by adding, deleting or amending information in this section. This can be
included directly in a Programme.
There are alternative ways of presenting hazard analysis information (such as the use of tables
and charts); a business may do this but should comment on the source of the methodology used
in its programme.

18
Step 1, 2 – Purchase and receipt of ingredients
Principle 1 (conduct a hazard analysis)
An ice cream business should list all the ingredients that it uses. List these here or on an
attached sheet. Identify all suppliers likely to be used. Include treated dairy ingredients.
See also the list of ingredients and hazards in section (13).
e.g. egg pulp, supplied by ABC Egg Company.
(i) Hazard – Something biological, chemical or physical that can cause an adverse health
effect.
(a) Potential for pathogens to be present.
e.g. egg pulp may contain pathogens such as Salmonella
Note – Toxin production must also be considered eg Aflotoxins.
(b) Foreign matter may be present if the product is contaminated by the manufacturer.
e.g. sugar may contain foreign matter such as stones, packaging debris.
(c) Chemical contamination may be present if the product is contaminated by the
manufacturer.
e.g. egg pulp may contain pesticide residues.
An ice cream business should provide further examples of hazards that are likely to
be associated with each ingredient. Ingredients with common hazards may be
grouped.
(ii) Control – any action that can prevent, eliminate or reduce a food safety hazard to an
acceptable level.
Either:
· require any supplier to have an approved programme; and/or
· require any supplier to be registered by the local council and be working towards a
programme (to be completed in one year); and/or
· issue supplier specifications and inspect each product; and/or
· if the ingredient is likely to be contaminated with pathogens, heat treatment on-site is
necessary (see step 4); and/or
· visually inspect ingredients at receipt.
An ice cream business should identify other control measures that it uses. Include
them here and reference the supporting system used.
Links to supporting systems
Section 3.1, “Purchasing and Acceptance of Inwards Goods”.

19
Principle 2 (determine the critical control points)
Critical Control Points (CCPs) – A step at which control can be applied, and which is essential
to prevent, eliminate or reduce a food safety hazard to an acceptable level.
A Critical Control Point is not recommended where hazards are effectively controlled by the
supplier or a later control measure in the ice cream process (either by a Critical Control Point or
a supporting system). This should be reconsidered by a business if there are ingredients that
contain high levels of hazards.
Note:
1. It is assumed that the controls agreed and established with the supplier allow
ingredients to be received with hazards at or below acceptable levels, recognising the
control that may occur at subsequent process steps and through supporting systems.
Control is implemented through procedures for purchasing and inwards inspection.
If this assumption is not correct, the suitability of the controls must be revisited.
2. It is noted that subsequent steps involve heat treatment and filtration. Where there is
no subsequent step for heat treatment, such as for some inclusions, controls must be
more stringent.
Step 2, 3 – Purchase and receipt of packaging
An ice cream business should list all packaging items that it uses. List these here or on an
attached sheet. Identify all suppliers likely to be used.
e.g. plastic tubs supplied by XYZ Extruders.
effect.
(a) Potential for pathogens to be present.
e.g. pathogens that can contaminate items during handling, transport and
storage, such as Salmonella from bird droppings.
(b) Foreign matter contamination may be present if the packaging is contaminated by the
manufacturer.
e.g. glass, plastic from the process environment.
(c) Chemical contamination may be present if the ingredient is contaminated by the
manufacturer.
e.g. pesticides from incorrect fumigation practices, chemical hazards from
manufacturing process or chemical residues from packaging
be associated with each package.

20
(ii) Control – Any action that can prevent, eliminate or reduce a food safety hazard to an
acceptable level.
Either:
· require any supplier to have an approved programme; and/or
· require any supplier to be registered by the local council and be working towards a
programme (to be completed in one year); and/or
· issue supplier specifications; and/or
· visually inspect packages at receipt for evidence of spoilage or contamination by
foreign matter.
Section 3.1, “Purchasing and Acceptance of Inwards Goods”.
Section 3.2, “Food Contact Materials – Equipment and Packaging”.
A Critical Control Point is not recommended where hazards are controlled by the supplier. This
should be reconsidered by a business if there are package types that contain high levels of
hazards, and which are not effectively controlled by the supplier or a control measure in the ice
cream process (either by a Critical Control Point or a supporting system).
Note:
It is assumed that the controls agreed and established with the supplier allow
packaging to be received with hazards at or below acceptable levels, recognising the
control that may occur at subsequent process steps and through supporting systems.
Control is implemented through procedures for purchasing and inwards inspection.
If this assumption is not correct, the suitability of the controls must be revisited.
Step 2, 3 – Purchase and receipt of raw dairy ingredients
An ice cream business should list all suppliers of raw dairy ingredients that it uses. List
these here or on an attached sheet. Include other ingredients under Step 1,2 – Purchase
and receipt of ingredients.
e.g. raw cream supplied by Independent Dairy Company.

21
(i) Hazard – something biological, chemical or physical that can cause an adverse health
effect.
(a) Pathogens which may have originated from the cow, dairy shed or transport may be
present in the raw milk.
e.g. raw cream may contain Salmonella, Listeria, Mycobacterium bovis
(TB), Clostridium perfringens, Bacillus cereus.
High somatic cell count may also be present, but this is more likely to indicate
quality defects. High somatic cell counts may also be indicative of pathogens
present in the udder.
(b) Physical hazards may occur with extraneous matter from the farm dairy shed or from
the transport vehicle entering the product.
e.g. raw cream may contain dirt, rubber, glass, plastic, metal.
(c) Chemical residues from the cow, dairy shed or transport maybe present.
e.g. raw cream may contain antibiotics, pesticides.
be associated with raw milk or cream.
acceptable level.
(a) Risk Management Programme for farm, including farm dairy and transport
(mandatory).
(b) Heat treatment during processing (see Step 4 in this section).
(c) Filtration during processing (see Step 4 in this section).
(d) Chemical residue testing (e.g. pesticides, etc.) programme (within the Product Safety
Programme)
(e) Contractual arrangements for supply (with farmer or with supplying company).
(f) Inhibitory substances (e.g. antibiotics) and other testing at receipt to factory.
Section 3.1, “Purchasing and Acceptance of Incoming Goods”.
Section 4.9, “Handling and storage of raw materials and finished products”.
Principle 2 (determine the Critical Control Points)

22
A Critical Control Point is not recommended if hazards are controlled by the supplier. This
should be reconsidered by a business if the raw dairy ingredients contain hazards that are not
effectively controlled by the supplier or a control measure later in the ice cream process.
Note:
It is noted that the controls agreed and established with the supplier allow
raw dairy ingredients to be received with biological and physical hazards at
unacceptable levels, recognising that heat treatment and filtration will occur
at subsequent process steps.
Step 4 – Storage of raw dairy ingredients, ingredients, and packaging
(i) Hazard – something biological, chemical or physical that can cause an adverse health
effect.
(a) Pathogens may increase if liquid ingredients are stored for excessive time and
temperature.
e.g. pathogens in raw dairy ingredients if not kept chilled, such as Listeria
and Salmonella.
e.g. aflotoxins during storage (nuts etc).
(b) Foreign matter from the environment and storage containers.
e.g. foreign matter such as wood and stones if outer packaging of
ingredients is damaged.
(c) Chemical residues from cleaning or the storage environment.
e.g. cleaning residues following cleaning.
be associated with the storage of raw dairy ingredients, ingredients and packaging.
acceptable level.
(a) Check “best before” dates, and ensure that packaging is intact.
(b) Ensure ingredients and raw dairy ingredients are kept at correct temperatures and for
correct times.
(c) Ensure materials are stored and protected from contamination.
(d) Retest raw material prior to use.

23
Section 3.7, “Cleaning and Sanitation”.
Section 4.9, “Handling and Storage of Raw Materials Finished Product”.
A Critical Control Point is not recommended if effective control measures are implemented
through procedures identified above.
This should be reconsidered by a business if there are activities that cause high levels of hazards
to be present, and which are not effectively controlled by the control measures in the ice cream
process (either by a Critical Control Point or a supporting system).
Note:
It is assumed that the controls agreed and established allow storage of raw dairy
ingredients, ingredients and packaging so hazards are at acceptable levels,
recognising the control that may occur at subsequent process steps or through
supporting systems. If this assumption is not correct, the suitability of the controls
must be revisited.
Step 5, 6 – Preparation of ice cream mix
Principle 1
effect.
(a) Pathogens may increase if time and temperature are not controlled e.g. pathogens
from:
· ingredient sources such as Salmonella, Listeria, Mycobacterium
bovis (TB), Clostridium perfringens, Bacillus cereus;
· environmental sources or from unclean equipment, such as
Salmonella, Listeria, E. coli, Staphylococcus.
(b) Foreign matter from the environment and from ineffective cleaning.
e.g. foreign matter such as wood, stones.
(c) Chemical residues from cleaning.
e.g. cleaning residues such as nitrates and nitrite following acid cleaning.
be associated with the preparation of ice cream mix.

24
acceptable level.
(a) Ensure ice cream mix is kept at correct temperatures and extended storage is
avoided.
(b) Ensure cleaning is effective.
(c) Ensure mix vessels are appropriately protected.
(d) Eliminate potential foreign matter from the process environment (e.g. by using glass
free processing environment).
(e) Keep records of batching activities.
Section 3.4, “Hygienic Processing”.
Section 4.9, “Handling and Storage of Raw Materials and Finished Products”.
A Critical Control Point is not recommended if effective control measures are implemented
through procedures identified above.
Note:
It is assumed that the controls agreed and established allow the preparation of the ice
cream mix so hazards are at acceptable levels, recognising the control that may occur
at subsequent process steps and through supporting systems. If this assumption is
not correct the suitability of the controls must be revisited.

25
Step 7, 8, 9 – Heat treatment (pasteurisation), filtration and homogenisation
Notes:
1) Heat treatment may not be required if pasteurised milk, cream or eggs are used (i.e.
biological hazards are controlled through processes operated by the supplier, say, a dairy
factory). If this is the case, the flow chart and hazard analysis should be adapted
accordingly.
2) Heat treatment (pasteurisation), as considered in this section, is a step specifically designed
to destroy vegetative pathogens (but not necessarily spores or microbial toxins).
3) Heat treatment may also be used to activate stabilisers and for other technological reasons,
although the times and temperatures required are not considered in this analysis.
An ice cream business should amend the flow chart to properly represent the steps in its
own process.
effect.
(a) Pathogens present in raw materials prior to heat treatment may survive if the heat
treatment is inadequate.
e.g. pathogens from ingredient sources such as Salmonella, Listeria,
Mycobacterium bovis (TB), Clostridium perfringens, Bacillus cereus;
e.g. pathogens from environmental sources or from unclean equipment,
such as Salmonella, Listeria, E. coli, Staphylococcus.
(b) Foreign matter from ingredients, the environment and from ineffective cleaning.
e.g. foreign matter such as wood, stones, metal parts.
(c) Chemical residues from cleaning.
be associated with heat treatment, homogenisation and filtration.
acceptable level.
(a) Ensure effective heat treatment.
(b) Ensure effective filtration of the ice cream base mix.

26
Section 3.6, “Control of Foreign Matter by Filtration”.
(a) Optional – heat treatment – a CCP will exist at this point if “raw” dairy ingredients
or raw egg products are used or if there are other sources used that cause the base
mix to have unacceptable levels of biological hazards.
This is the last point in the process where an effective heat treatment can be applied to
change hazards from unacceptable to acceptable levels.
(b) Optional – filtration – a CCP will exist at this point if the hazard analysis identifies
unacceptable levels of hazard in the ice cream mix.
This is the last point in the process where effective filtration can be applied and is able to
eliminate or reduce physical hazards from unacceptable to acceptable levels.
Principle 3 (establish critical limits)
Critical limits – accept or reject criteria (applies to CCPs).
(a) Heat treatment – refer to the critical limits in section 3.4, “Hygienic Processing”.
(b) Filtration - minimum practical mesh size.
The business should refer to the detailed information about critical limits in section 3.4,
“Hygienic Processing” and section 3.6, “Control of Foreign Matter”.
An ice cream business should state the specific limits that apply at the CCP.
Principle 4 (establish a system to monitor control of the CCP)
Establish the method of monitoring each CCP.
(a) Heat treatment – use temperature measurement, automatic divert and other fail safe
devices, as appropriate to the installation and the performance criteria in section 3.4,
“Hygienic Processing”.
(b) Filtration – inspection of filter at end of each day for integrity.
The business should refer to the detailed information covering monitoring in section 3.4,
“Hygienic Processing” and section 3.6, “Control of Foreign Matter by Filtration”.
An ice cream business should state the specific monitoring actions it uses.

27
Principle 5 (establish the corrective action to be taken when monitoring indicates that a
particular CCP is not under control)
(a) Heat treatment – reject the batch, investigate the reason for loss of control, re-establish
control and reprocess the mix.
(b) Filtration – reject the batch, investigate the reason for loss of control, replace the filter
medium and reprocess all material at risk.
The business should refer to the detailed information about corrective action in section 3.4,
“Hygienic Processing” and section 3.6, “Control of Foreign Matter by Filtration”.
An ice cream business should state the specific corrective actions it takes.
Principle 6 (establish procedures for verification to confirm that the HACCP system is
working effectively)
Refer to section 5.6, “Validation” and section 5.7, “Verification”.
An ice cream business should prepare procedures for validation and verification.
Principle 7 (establish documentation concerning all procedures and records appropriate to
these principles and their application)
Establish procedures for each Critical Control Point, and keep simple, clear records of all
monitoring and corrective action.
e.g. temperature chart, operations log sheet.
An ice cream business should prepare procedures and state any records it uses.
Step 10 – Cooling
effect.
(a) Spores may become vegetative and grow if time and temperature are abused.
e.g. Clostridium and Bacillus spores from raw milk, if mix is cooled too
slowly.
(b) Pathogens may contaminate if product is cooled in unclean equipment.
e.g. pathogens, such as E. coli, Listeria, from unclean equipment.
(c) Pathogens from cross contamination from “raw” ingredients.
e.g. pathogens, such as Salmonella, E. coli, from raw cream.
(d) Foreign matter from the environment and from ineffective cleaning.

28
(e) Chemical residues from cleaning.
be associated with cooling.
acceptable level.
(a) Ensure ice cream mix is kept at correct temperatures and slow cooling is avoided.
Section 4.10, “Refrigeration Management (chiller/freezer, processing rooms).
A Critical Control Point is not recommended if hazards are effectively controlled through
procedures identified above.
Note:
It is assumed that the controls for cooling are such that hazards are at acceptable
levels, recognising the control that may occur at subsequent process steps and
through supporting systems. If this assumption is not correct, the suitability of the
controls must be revisited.
Step 11, 12 – Ageing, ingredient addition (pre-churn)
effect.

29
Pathogens may grow if the mix is not sufficiently chilled.
e.g. Clostridium and Bacillus spores from milk, if mix is held warm.
e.g. the slow growth of Listeria under chilled conditions and/or extended
storage conditions.
(b) Pathogens may contaminate if product is held in unclean equipment.
(c) Pathogens from added ingredients.
e.g. pathogens, such as Salmonella, E. coli, in the ingredient.
(d) Pathogens from cross contamination from “raw” ingredients.
(e) Foreign matter from added ingredients, the environment and from ineffective
cleaning.
(f) Chemical residues from cleaning.
be associated with the storage of base mix and the addition of ingredients.
acceptable level.
(a) Ensure ice cream mix is kept for correct time and at correct temperatures.
(c) Ensure ingredients are free of pathogens, foreign matter and chemical contamination.
(d) Pre-treat ingredients according to the likelihood of hazards being present.
Section 3.5, “Processing of Inclusions”.
Section3.7, “Cleaning and Sanitation”.

30
This should be reconsidered by a business if there are ingredients added at this point that cause
high levels of hazards to be present, and which are not effectively controlled by the control
measures in the ice cream process (either by a Critical Control Point or a supporting system).
Note:
1. It is assumed that the controls agreed and established are suitable for managing
hazards at acceptable levels, recognising the control that may occur at subsequent
process steps and through supporting systems. If this assumption is not correct, the
suitability of the controls must be revisited.
2. It is suggest that, where possible, flavour and colour is added as late as possible in
the process to minimise the opportunity for micro-organisms to grow during storage
steps.
Step 13 – Initial freeze in ice cream churn; addition of ingredients (post-churn)
effect.
e.g. Clostridium and Bacillus spores from raw milk, if mix is held warm.
(b) Pathogens may contaminate if product is held in unclean equipment.
(c) Pathogens from added ingredients.
e.g. pathogens, such as Salmonella, E. coli, in the ingredient.
(d) Pathogens from cross-contamination from “raw” ingredients.
(e) Foreign matter from added ingredients, the environment and from ineffective
cleaning.
(f) Chemical residues from cleaning.

31
be associated with churning and ingredient addition.
acceptable level.
(a) Ensure ice cream mix is kept at correct temperatures and time.
(c) Ensure ingredients are free of pathogens, foreign matter and chemical contamination.
(d) Pre-treat ingredients according to the likelihood of hazards being present.
Section 3.5, “Processing of Inclusions”.
Note:
It is assumed that the controls agreed and established are suitable for managing
process steps. Control is implemented through procedures in various supporting
systems. If this assumption is not correct, the suitability of the controls must be
revisited.

32
Step 14 – Package
effect.
(a) Pathogens may contaminate if product is held in unclean equipment. It is unlikely
that microbes will grow once the ice cream temperature is below 0°C.
(b) Pathogens from cross-contamination from “raw” ingredients.
(c) Pathogens from human sources.
e.g. pathogens such as Staphyloccocus, Salmonella from food handler.
(d) Chemical residues from cleaning.
(e) Foreign matter from packaging and the environment.
be associated with freezing and packaging.
acceptable level.
(a) Ensure equipment is clean and staff use hygienic techniques.
(c) Ensure hygienic handling when ice cream is packed.
(d) Ensure the frozen state is maintained.
Section 4.10, “Refrigeration Management (chiller/freezer, processing rooms)”.

33
Note:
Steps 15, 16, 17 – Hardening, storage, distribution
effect.
(a) Contamination by pathogens if product is damaged and packaging compromised
(unlikely under normal conditions).
e.g. pathogens such as Salmonella.
(b) Contamination by foreign matter if product is damaged and packaging compromised
e.g. foreign matter such as wood, stones.
(c) Contamination by chemicals if product is damaged and packaging compromised
e.g. chemicals such as sanitisers and fumigants.
be associated with storage and despatch.
acceptable level.
(a) Ensure the frozen state is maintained.
(b) Ensure product handling takes place with care.

34
Note:
Helpful hint:
You must have adequate controls to prevent cross-contamination.

35
3.0 Supporting Systems –
Process-Related Activities
The following sections provide information about supporting systems that you may use in your
programme.
3.1 Purchasing and Acceptance of Incoming Goods
Procedures? Yes The business shall prepare procedures for the
purchasing and acceptance of incoming goods.
Records? Yes Records shall be kept of supplier approval and
acceptance of incoming goods.
Linkages
Food Standards Australia New Zealand User Guide, “Overview of Food Labelling”.
http://www.foodstandards.gov.au/foodstandards/userguides/overviewoffoodlabell1267.cfm
Outcome
The business shall have effective and documented procedures for purchasing and acceptance of
incoming goods (raw materials, ingredients, packaging), which ensure they are suitable for the
intended purpose.
Criteria for supplier quality assurance
It is important to be satisfied that all materials purchased are of adequate quality and safety.
A system of supplier quality assurance is required to ensure this. Any supplier, including new
suppliers, must be chosen and approved on a systematic basis, and only suppliers approved on
this basis should be used. The system of approval should relate both to the supplier and the
product supplied.
Any change to a product formulation or specification should result in a review of the approval.
Approvals should also be reviewed following incidents such as rejected incoming goods or
complaints.

36
The system of approval can be based on a number of criteria. Such criteria include:
· reputation and previous history;
· evidence of registration with statutory authorities, i.e. MPI, local council;
· the supplier having an approved Food Safety Programme or Risk Management
Programme;
· certification or accreditation through third party auditing e.g. ISO 9002;
· completion of a questionnaire;
· periodic external auditing.
For examples of forms that could be used, see Attachment 6: Supplier Assessment -
Questionnaire and Attachment 7: Supplier Assessment - Audit.
A specification may be available for incoming ingredients and packaging, in which case, this
should be reviewed to ensure that it is appropriate. If a specification is not available, or it is not
appropriate, a specification should be discussed with the supplier and agreed. Incoming
ingredients and packaging can then be checked against the specification and rejected if
unsatisfactory.
Criteria for acceptance of incoming goods
A written procedure shall be followed for receipt of goods. For an example of forms that can be
used, see Attachment 2: Delivery Record - Ambient Deliveries and Attachment 3: Delivery
Record – Chilled/Frozen Deliveries.
A Certificate of Conformance with a unique identifier allowing traceability may also be available
from suppliers, or if not, this can be discussed with the supplier. Having a Certificate of
Conformance for each delivery assures the quality and safety of that delivery and ensures the
safety of ingredients and packaging. It will also contribute to establishing that all due diligence
was undertaken, and should a problem occur, it can be traced back to incoming ingredients or
packaging.
Other raw materials e.g. flavours and colourings may be required to have a statement to comply
with the Hazardous Substances and New Organisms Act 1996.
See the next two sections for specific requirements for packaging and raw dairy ingredients.

37
Specific ingredient hazards and control measures
The following table provides information about particular hazards that are known to be present
in various ingredients i.e. biological (B), physical (P) or chemical (C). Comments are made
about any particular control measures that might be applied where they are not included in the
process hazard analysis.
Ingredient Class Examples of hazards Additional control measures
(if available)
Sweeteners … … …
Dairy ingredients … … …
Tankered liquid
raw materials
… Contamination from previous
loads
Apply a HACCP analysis for
transport of ingredients
Consider need for further heat
treatment
Bulking agents … … …
Stabilisers C Addition at excess levels Pre-weighing of materials
Reconciliation of stocks
Emulsifiers C Addition at excess levels Pre-weighing of materials
Non-dairy fats … … …
Flavours C Addition at excess levels Pre-weighing of materials
Colours C Addition at excess levels Pre-weighing of materials
Functional
ingredients
C Addition at excess levels
Addition of permitted functional
ingredients (see ANZ Food
Standards Code)
Pre-weighing of materials
Fruited ripples P
B
Presence of foreign matter such
as seeds
Presence of excess fungi
Test certification of raw materials
Non-fruit ripples CPB Dependent on ingredients Test certification of raw materials
Confectionery CPB Dependent on ingredients Test certification of raw materials
Dried fruit P
B
Presence of foreign matter e.g.
seeds, sticks
Presence of pathogens such as
Salmonella, E. coli
Test certification of raw materials
Inspection before use
Bakery CPB Dependent on ingredients Test certification of raw materials
Peanuts/nuts C Presence of aflatoxins Test certification of raw materials
P Shells Inspection before use

38
Ingredient Class Examples of hazards Additional control measures
(if available)
Water C Presence of chemicals above
drinking water standards
Consider negotiating a contract
with your water supplier and/or
treat water
P Presence of foreign matter such
as grit
B Presence of pathogens such as
Salmonella, E. coli
Note :
1 The process flow chart (section 2.5, “Process Flow Description”) and hazard analysis (section 2.6, “HACCP worksheets”) should
be adapted to include details of ingredient specific hazards.
2 Hazards may be biological, chemical or physical.
3 One of the control measures above is “reconciliation of stocks”. In this method, a stock take is done at the end of each day
that reconciles the change in stock of ingredients on hand against the amount of ingredients that should theoretically be in
product.
Genetically modified ingredients
The ANZ Food Standards Code requires the use of any genetically modified ingredient to be
approved, and requires the business to follow particular labelling requirements.
Refer ANZ Food Standards Code, Standard 1.5.2, “Food produced using gene technology".
Irradiated ingredients
The ANZ Food Standards Code prohibits the use of irradiated ingredients unless a specific
permission is given. Criteria are provided for acceptable uses.
Refer ANZ Food Standards Code, Standard 1.5.3, “Food Irradiation”.
Ingredients (not of New Zealand Origin)
The ANZ Food Standards Code contains requirements for country of origin labelling (Australia
only). These do not apply to food for sale in New Zealand.
For ice cream products that are exported, there may be requirements to:
· demonstrate traceability between products and the sources of ingredients;
· provide declarations of ingredient origin for export certification purposes; and
· provide sanitary certification statements from the country where the ingredient has
been sourced.

39
Procedures for non-conforming product
Procedures for purchasing and acceptance of ingredients and packaging shall include the means
for handling non-conforming product.
A business may include non-conformance procedures within a supporting system or use a
generic procedure (refer to section 5.3, “Corrective Action (including non-conformances,
complaints, recalls”).
3.2 Food Contact Materials – Equipment and
Packaging
Procedures? Yes Refer purchasing and acceptance of incoming
goods.
Records? Yes Records shall be kept for purchasing activities.
Linkages
Outcome
The business shall ensure that food contact materials and packaging materials are suitable for the
intended purpose.
Equipment
The risk of product contamination can be minimised by preventing contact with unsuitable
materials. Food contact materials must not impart any hazardous chemicals or taints into the
ingredients or finished product.
For processing equipment, where possible, mixing vessels, pipework, etc. should be made using
appropriate specification stainless steel e.g. pipes and pasteurisers – use 304 and vats and silos –
use 306.
Other materials, such as copper or aluminium, may be suitable. However, care must be taken to
ensure that reactive metals do not come into contact with acidic or alkaline materials such as
caustic cleaners or acidic fruits as the metal could be dissolved and taken into solution. Care
must also be taken to ensure that dissimilar reactive metals, such as aluminium and copper, are
not joined as electrolytic corrosion may also dissolve metals into the product. Soldering of
materials is unacceptable as these materials contain lead and are not suitable for food use.

40
Materials such as glass, china, foil, and wood are not acceptable in the processing environment.
Any plastics used for food contact materials must be food grade to avoid leaching of toxic
materials into the product (plastics should comply with a suitable standard e.g. AS 2070 – 1999
Plastics materials for food contact use).
Packaging materials
When choosing a packaging material, the life of the material and conditions of use should be
considered. All materials in contact with food must also be smooth, non-absorbent and easily
cleaned.
Note: Extra care should be taken because some food packaging manufacturers do not have
premises or systems designed for the production of food grade packaging. Some sensible checks
on the hygienic nature of the production environment should be made.
3.3 Raw Dairy Ingredients
Your FSP/PSP will require Yes/No Action
Procedures? Yes The business shall prepare a procedure for the
processing of raw dairy ingredients.
Records? Yes Records shall be kept of key activities.
Linkages
Section 4.9, “Handling and Storage of Raw Materials and Finished Product”.
Section 4.10, “Refrigeration Management”.
Outcome for raw dairy ingredients
The business shall have effective and documented procedures which ensure raw dairy
ingredients received by a processor are suitable for processing.
Raw dairy ingredients shall be accepted from a supplier only with an appropriate Risk
Management Programme approved by and registered with MPI.
Outcome for processing
The business shall have effective and documented procedures for the separation, holding, and
treatment of raw dairy ingredients.

41
General
The removal of cream or skim milk from the parent stream may be required prior to being re-
blended with more or less of either into a single stream destined for further processing.
Subsequent steps may involve the addition of ingredients, heat treatment, pasteurisation,
homogenisation, cooling and churning.
Separation
This may be either cold or hot.
Normally milk is separated at about 50°C. The warmer the product the more effective the
cream/fat removal from the whole milk stream.
After separation and formulation, it is important to cool the mix to below 7°C to minimise the
growth of pathogens and regeneration of spores.
Fat levels are determined by the specification for the particular product required (quality matter).
Monitoring of product for both temperature and product specification is essential for quality and
label requirements of the completed final product.
Standardisation
Standardisation involves the blending of the cream and the skim milk stream (or other variants)
as well as some dry goods such as milk powder and fortifiers, as determined by specification.
Heat treatment
See also section 3.4, “Hygienic Processing”.
Pasteurisation may be used for the destruction of pathogenic organisms in raw materials and to
eliminate other biological hazards that arise from ingredients and the processing environment.
Heat treatment may be required to activate stabilisers and emulsifiers.
Heat treatment may also be used on fruits and other ingredients to inactivate enzymes and
pathogens that may be present to ensure these products are safe to add later in the process.
Ingredients
Due to the potential for ingredients to carry pathogens and other undesirable contaminants, all
raw materials shall be considered suspect.

42
This requires controls on the suppliers to supply products within specification, and appropriate
control measures on receiving, handling and storage.
Such controls may include the receiving and storage of these products in a separate facility to
that of partially or finished product. There might be specific handling and processing
instructions on the best method of using these products to prevent cross-contamination.
The treatment of raw materials can be anything from screening to filtering and visual inspection
to heat treatment in order to eliminate or minimise the extent of undesirable hazards. Each raw
material should be assessed to determine its potential risk and to determine the control measures
necessary to prevent undesirable inclusion.
3.4 Hygienic Processing
Procedures? Yes The business shall establish control measures for
hygienic processing that ensure a safe food
outcome.
Records? Yes Records shall be kept of key activities.
Linkages
Section 2.4, “Product Limits – From a Food Safety Perspective”.
Section, 5.7, “Verification”.
Outcome
The business shall have effective and documented procedures for the hygienic processing of ice
cream products.
General
Base mix ingredients shall be hygienically processed to ensure a safe wholesome food outcome.
Ingredients may be heat treated to ensure biological hazards are at acceptable levels – see below
for specific requirements.

43
If a manufacturer uses pasteurised dairy or egg ingredients, further heat treatment may not be
required. However, it is important that all other sources of biological hazards are considered
when determining the overall nature of sanitary measures. Hygiene controls will be required.
The combination of control measures chosen must be relevant to the hygiene status of the ice
cream product and raw materials used, with consideration given to the relevant pathogens of
concern.
An essential requirement for hygienic processing is the cleanliness of all plant and equipment –
refer section 3.7, “Cleaning and Sanitation”.
Production records
Production records shall be kept of monitoring and corrective action information, as detailed
elsewhere in the Guidelines.
An example of a form for production activities is provided (see Attachment 5: Batch
production Record).
Dairy heat treatments – pasteurisation
If a business uses dairy ingredients or egg products that have not previously received a heat
treatment at pasteurising temperatures, then such a treatment shall be provided in the
manufacturing process.
If a business treats its raw materials using HTST or batch systems, or uses equivalent treatments,
it shall ensure that:
· equipment is of appropriate design;
· equipment is installed and operated;
· critical limits are established for the ice cream product mix, and for any particles it
may contain.
Pasteurising heat treatments shall be established as a Critical Control Point.
Pasteurisation equipment shall not be used unless it meets the performance outcomes.
Dairy heat treatments – activation of functional ingredients
If a business uses a heat treatment for the purpose of activating functional ingredients, this step
need not be considered as a Critical Control Point. Such heat treatment is not otherwise
considered in these Guidelines as it relates to the achievement of quality characteristics.

44
Critical limits – pasteurisation
The process must be capable of achieving a 100,000-fold reduction in the numbers of
Mycobacterium tuberculosis, Mycobacterium bovis, and Coxiella burnetii.
This equates to the follow temperature and time conditions for ice cream mixes with particles
<1000•m diameter:
Process Temperature (minimum) Holding Time (minimum)
High temperature
short time (HTST)
85.5°C 10 seconds
79.5°C 15 seconds
Batch 74.0°C 10 minutes
69.0°C 20 minutes
This data is obtained from DPC 3: Animal Products (Dairy): Approved Criteria for the
Manufacturing of Dairy Material and Product, see table A4.3 and Appendix One: Dairy Heat
Treatments. This document is available on the MPI website.
Design and operational criteria – pasteurisers
The heat treatment equipment shall be designed, installed, and operated in a manner that ensures
that:
· no untreated or partially treated dairy produce passes forward;
· contamination is not possible by coolant, heating media, cleaning solutions or
untreated produce.
The following table specifies the causes of contamination and failure modes inherent in the
operation of pasteurisers, and the performance outcomes that must be achieved in the control
measures used to allow reliable operation.

45
Cause of biological hazard Performance outcome
Product does not achieve the
specified time and temperature
The pasteurisation temperature is measured and achieved.
The minimum holding time is achieved.
Particle size is controlled.
Temperature, flow, and holding time are monitored as
appropriate and the data collected and recorded.
Raw ingredients, heating media,
cooling media and cleaning
solutions are able to contaminate
heat treated ingredients
The corrective action system prevents untreated produce from
feeding forward in the event of a failure.
Pasteurised produce does not come in contact with untreated
produce or services.
Contamination from unclean
equipment
Product contact surfaces are clean and sanitary before initial
start up.
Regeneration of pathogenic
sporeformers after heating
The cooling system rapidly reduces the ingredients or mix to
the temperature specified in your programme.
System controls can be adjusted
without authorisation
Management and control systems cannot be modified without
authorisation.
Design and operational criteria for heat treatment for functional
purposes
The following table specifies the causes of the hazards inherent in the operation of plate heat
exchangers and batch heaters, and the performance outcomes that must be achieved in the
control measures used to allow reliable operation. Criteria are less stringent because some
failure modes do not have the same consequences.
Cause of biological hazard Performance outcome
Raw ingredients, heating media,
cooling media and cleaning solutions
are able to contaminate heat treated
ingredients
Heat treated ingredients or mix do not come in contact
with untreated produce or services.
Contamination from unclean
equipment
Product contact surfaces are clean and sanitary before
initial start up.
Regeneration of pathogenic
sporeformers after heating
The cooling system rapidly reduces the produce to the
temperature specified in your programme.
Note: For helpful advice on cooling temperatures, refer to “Introduction to Food Engineering” by R. Paul Singh, Dennis R. Heldman
(ISBN 0-12-646381-6, Academic Press, Second Edition 1993).
Requirements for validation and evaluation
Refer section 5.6

46
3.5 Processing of Inclusions
Procedures? Yes The business shall prepare procedures for the processing of
inclusions.
Records? Yes Records shall be kept of the processing of inclusions, as
detailed in this section.
Linkages
Outcome
The business shall have effective and documented procedures for the processing of inclusions as
appropriate to ensure there are no hazards at unacceptable levels in the finished product.
Treatment of added ingredients and inclusions
Each ingredient or inclusion must be subject to hazard analysis to determine the likelihood of
hazards being present and to establish appropriate control measures.
Some examples are provided in the table below:
Inclusion or component Example of hazards Control option (example)
Liquid sugar, milk or similar
base
Pathogens such as E. coli,
Salmonella
Heating of the liquid to suitable
temperatures.
Nuts Pathogens such as E. coli,
Salmonella
Dry heat in oven.
Heating in a fryer.
Lemon rind Pathogens such as E. coli,
Salmonella
Washing in an appropriate sanitiser.
Raisins Foreign matter such as stones
and sticks
Visually inspect.
If products are unable to be heat treated or inspected, they should be subject to appropriate
control measures at purchase, or subject to testing before use.
Temperature and times for heat treatment will require validation, as appropriate to the method
used.

47
3.6 Control of Foreign Matter by Filtration
Procedures? Yes The business shall prepare procedures for the control of
foreign matter.
Records? Yes Records shall be kept of any monitoring or corrective actions.
Linkages
Section 2.6, “HACCP Worksheets” (see steps 7, 8 and 9 on heat treatment, filtration, and
homogenisation.
Outcome
The business shall use effective measures to prevent or minimise the presence of foreign matter
in the finished product.
General
Foreign matter hazards have been identified in many of the supporting systems in these
Guidelines. Control measures appropriate for those hazards have also been identified, e.g.
purchasing, processing. A business may also control physical hazards by the use of procedures,
e.g. requiring a glass-free zone.
This supporting system addresses the need for filtration.
Filtration
The manufacturing process may have a filter at some point prior to churning.
The need for a filter should be determined from hazard analysis and be based on the likelihood of
there being physical hazards in product at unacceptable levels.
The filter shall be checked at the end of each run to see that it is in place and is undamaged and
capable of retaining particulate matter. Depending on the filter design, there may be sense in
checking filter condition just prior to the start of a processing run.

48
The mesh size is not specified in these Guidelines because the viscosity of the product mix will
often create flow restrictions if the mesh size is too small.
In larger installations the filter arrangement may be duplex to allow checking during a
processing run and to allow changes to occur if fouling of the filter does occur. In some cases, it
may be useful to monitor the pressure drop across the filter medium.
It is recommended that filters are established as a Critical Control Point.
Records of checks of filter condition should be made at appropriate intervals.
It is good practice for the operator to inspect the material retained on the filter at the inspection
interval. Corrective action should be taken if the material is not expected to be present; the
retained material may give clues as to the suitability of ingredients or issues arising with
equipment condition.
If the filter has failed, then corrective action must be carried out. The cause of the filter failure
should be investigated. Appropriate preventive measures should be taken.
Validation
Records of visual inspection of filter after sufficient uses to show the filter is working.
3.7 Cleaning and Sanitation
Procedures? Yes The business shall prepare a cleaning schedule as appropriate
to the business.
Records? Yes Records of cleaning shall be kept.
Linkages
Outcome
The business shall have an effective and documented cleaning and sanitation programme to
minimise the chance of contaminants from the processing environment and food contact surfaces
making their way into the finished product. This should include methods (inspection, swabbing)
to assess cleaning effectiveness.

49
Effective cleaning
To be effective, cleaning requires careful planning. A schedule for cleaning and sanitising of the
building (housekeeping), and of all associated equipment should be documented and
implemented.
An example of a cleaning plan is shown in Attachment 10: Cleaning Schedule.
Consider:
· what to clean;
· how to clean;
· when to clean;
· who will clean;
· cleaning records required.
Staff must be trained to ensure correct cleaning and sanitation steps are used and adhered to. It is
important that they always have regard to health and safety. Suitable protective clothing may
have to be supplied and worn by staff who clean.
Effective cleaning and sanitising cannot be undertaken on damaged surfaces of equipment. Any
surface or equipment of this nature identified in your workplace requires repair or replacement.
Five cleaning stages
Cleaning and sanitising normally consists of five basic but
important stages
Example of hazards
Physically remove food particles, soil, dust by sweeping, wiping or
pre-rinsing in water.
Biological such as Listeria,
Salmonella, E. coli
Rinse any equipment that has been in contact with high-protein
product with water (hot water will cause proteins to be baked
onto surfaces).
As above
Wash equipment in water with appropriate cleaners (as per
manufacturer’s instructions) to remove grease and dirt.
Chemical residues such as nitrates
or caustic
Rinse well to remove dirt and detergent, and air dry where
possible.
Chemical residues
Sanitise equipment and work surfaces, e.g. by using a chemical
sanitiser (as per manufacturer’s instructions), or by immersing in
hot water at 82°C.
Chemical residues such as sanitisers
Note: Use food grade cleaning and sanitising chemicals and take care if you are using high pressure hoses – these can cause
cross-contamination by creating aerosols.

50
Methods of cleaning
(a) Soak tanks
· These are useful for small, easily damaged items, especially when items are
dismantled for cleaning.
(b) Mists/foam/gel
· Mists for sanitising surfaces and fumigating surface environments.
· Foams form layers of bubbles above the surface. The outer film holds the chemical
and as the bubble collapses the surface is “wetted” with fresh chemical solution.
Ideal for vertical and ceiling surfaces.
· Gels will bind to the surface almost indefinitely, but need specialist applicators.
(c) Specialised equipment
· There is a wide range of cleaning equipment available on the market designed to
make the job easier, such as foam applications and mechanical scrubbers. Scrubbers
may also vacuum up residues.
(d) Cleaning-in-place (CIP)
· Multi-use system – combine recovery and single use of cleaning solutions for
cleaning of vessels and pipes with automated programmes for dispensing
combinations of water, caustic soda, acid and acidified rinses plus sterilising
functions. Temperatures and contact times are also controlled.
· Cleaning equipment should be dedicated to specific areas and used with care, so as
not to incur the risk of product contamination. It may be colour coded for use in
specific areas.
Note: Where vacuum cleaning methods are used, it is preferable to have a portable
vacuum cleaner dedicated to one area to ensure contaminants are not carried from
one room to another. A vacuum with a central collecting system is ideal.
Cleaning equipment care
To avoid cleaning equipment becoming ineffective and/or
contributing to surface contamination, ensure that:
Examples of hazards
Mops, brooms, scrubbing brushes and cloths are stored clean in a
designated, well-ventilated area. Cleaning equipment should be
allowed to drain, or to dry overnight. It should be regularly
disinfected.
Wooden handles on equipment should be avoided.
Biological e.g. Listeria, Salmonella
Physical e.g. bristles
Replace equipment that shows signs of wear, e.g. bristles missing,
bristles ‘turned up’, fraying cloths or hoses, etc.
Physical e.g. bristles, foreign matter
Note: The use of abrasive pads may be a source of physical contamination.

51
Cleaning evaluation
The best time to conduct a visual inspection of cleaning efficiency is immediately after the
cleaning but before the sanitising step. This allows time to reclean any areas that are obviously
still dirty, before work next resumes.
Aids to visual inspection
· Scrape the cleaned surface with your fingernail or wipe with a white tissue. Look for
scrape marks on the cleaned surface or residues on the tissue.
· Do the surfaces feel greasy or gritty?
· Remove side panels or partially dismantle equipment to check inside.
· Use a torch (where appropriate).
· Check hard-to-get-at places (underneath workbenches).
· Does water runoff the surface evenly? Water forms a continuous flow over properly
cleaned surfaces.
· Have all food residues been removed?
· Use your nose – smell for product or offensive odours.
· Do the surfaces look dull or shiny?
A two-step process
Clean first, sanitise second is more effective than a combined one-step operation.
Sanitiser effectiveness
Many sanitisers lose their efficiency if organic matter (food particles) is present.
Therefore, it is critical to clean equipment before applying a sanitiser.
Cleaning equipment condition
Bacterial contamination may be spread by inappropriate cleaning tools (ragged brushes,
frayed hoses, disintegrating ‘pot mitts’, wooden handles).
Cleaning chemicals
Training is recommended for all staff using cleaning chemicals and is often available from
your cleaning chemical supplier.
You must ensure that all maintenance compounds (eg detergents, sanitisers) are suitable
for their intended use.

52
A list of chemicals approved for the food industry is available on the MPI website. See
Register of Approved & Recognised Dairy Maintenance compounds.
Hygiene testing
For critical hygiene areas swabbing, use of contact slides and other rapid methods on cleaned
and sanitised surfaces or “first off” the line product tests (very effective for monitoring and trace-
back) provides an indication that cleaning and sanitising are effective at removing bacterial
contaminants. Swabbing can be used to detect:
· TPC (Total Plate Count) or APC (Aerobic Plate Count) – broad test for a large group
of biological contaminants;
· Coliform test or enterobacteriaceae test – good indicator of the presence of
potentially dangerous pathogenic bacteria. The testing of enterobacteriaceae rather
than coliforms would present a wider and better indication on the effectiveness of the
cleaning within the processing environment particularly in processing areas that are
kept dry;
· yeast and moulds – these can cause serious spoilage and are an indication of the
control of environmental factors such as air quality;
· ATP (adenosine-5’-triphosphate) levels (using specialised testing equipment). ATP,
a chemical compound, indicates the presence of biological contamination.
Note: This is a guide only, and not an exhaustive list.
Cleaning sanitation checks
To maintain effective sanitation, ensure that: Examples of hazards
Plant and equipment are cleaned and serviced immediately after use. Biological e.g. Listeria, Salmonella
Any faults (including wear) are reported.
Missing parts such as nuts, springs, clips, etc. are reported immediately
to management.
Physical e.g. foreign matter
Plant and equipment are checked for cleanliness and integrity before
use.
Biological, Listeria, Salmonella,
Staphylococcus
Chemical e.g. cleaning chemicals
All premises, including processing areas, laboratories, stores, passage
ways, air filtration equipment and external surroundings are maintained
in a clean and tidy condition, and cleaned before and after extended
shutdown.
Microbiological e.g. Listeria,
Salmonella

53
Helpful hints
Good housekeeping
General good housekeeping should be practised i.e. prompt removal of waste material,
precautions to minimise spillage or leakage, prompt removal and clean-up of any articles
that might enter the product as foreign matter.
Simply…
... if it looks dirty CLEAN IT!
Prevention of chemical contamination
All cleaning chemicals shall be stored securely so that there is no risk of accidental
contamination of ingredients and product.
All chemical containers shall be of a shape and size, and clearly labelled, so that there is no risk
of there being confusion with ingredient or product containers.
Cleaning shall occur in such a way that the risk of contamination of product is minimised.
3.8 Process Monitoring
Procedures? Yes The business shall prepare procedures for the monitoring of
product.
Records? Yes Records shall be kept of all test results.
Linkages

54
Outcome
The business shall have effective and documented procedures to monitor product and processes,
as may be appropriate, for the purposes of:
· detecting deviations from standard procedures;
· confirming the effectiveness of Critical Control Points and supporting systems;
· assuring conformance to microbiological and compositional standards (your own
standards and your customers’ standards), and regulatory standards;
· detecting other hazards (as appropriate).
Testing of product (Aerobic Plate Count, coliforms)
A business operating in accordance with these Guidelines should monitor finished product on an
ongoing basis for Aerobic Plate Count and coliforms.
Control limits are established on the basis of recent historical performance.
If a business moves outside the control limits that are established, then corrective action shall
take place. This may involve product testing and/or appropriate investigation.
A business shall define the monitoring process used and the corrective action that takes place if
the hygiene results are above the control limit.
The frequency of testing needs to be justified based on:
· other monitoring tools used;
· history of results;
· the effectiveness of the supporting systems in place;
· batch versus continuous processing;
· size of the run or batch.

55
Control limits for finished product
This note illustrates a method for establishing control limits using historical performance data.
This example is for Aerobic Plate Count (APC) at 30°C.
Notes:
The value 100,000 is the limit agreed by the industry group as a maximum acceptable level for safe food. Above this limit, ZONE 3,
product must be reprocessed or dumped, or, if in the market, recalled.
The control limit between ZONES 1 and 2 is a limit based on historical performance. Here it is set at 1500. It can be calculated
statistically, but it is acceptable for a business to set this limit based on visual estimation from trends.
If the business exceeds this limit (ZONE 2), it reacts as if something is not right, and investigates the reasons. Product rejection is
not contemplated unless performance is in ZONE 3. Typically, a review of hygienic practices should occur.
If performance is in ZONE 1, then the situation is acceptable and business occurs as normal.
Note that a log scale should be used for the vertical axis in this graph.
105
102
103
104
current point in time
e.g daily / weekly / monthly hygiene sample
time
ZONE 1
ZONE 3
ZONE 2
1500 control limit
100,000 reject limit
*
* *
*
*
*
Numbers
of colonies
cfu/gram

56
This example is for coliforms tested using a quantitative method.
Notes:
The value 100 for coliforms is the limit agreed by the industry group as a maximum acceptable level for safe food. Above this limit,
ZONE 3, product must be reprocessed or dumped, or, if in the market, recalled.
The control limit between ZONES 1 and 2 is a limit based on historical performance. Here it is set at 5. It can be calculated
statistically, but it is acceptable for a business to set this limit based on visual estimation from trends.
If the business exceeds this limit (ZONE 2), it reacts as if something is not right, and investigates the reasons. Product rejection is
not contemplated unless performance is in ZONE 3. Typically, a review of hygienic practices should occur.
If performance is in ZONE 1, then the situation is acceptable and business occurs as normal.
Note that a log scale should be used for the vertical axis in this graph.
Testing of product (other tests)
A business may carry out other microbial tests in accordance with other product or process
outcomes that may be established.
It may establish control limits and determine corrective action, as appropriate.
In-process tests
A business may decide to carry out other tests to confirm the hygienic status of its process and
products. The nature and amount of testing should be guided by the hazard analysis (see section
2.6, “HACCP Worksheets”, and the results of any product testing.
102
10-1
100
101
current point in time
e.g daily / weekly / monthly hygiene sample
time
ZONE 1
ZONE 3
ZONE 2
5 control limit
100 reject limit
*
*
*
*
*
*
Numbers
of coliforms
cfu/gram

57
Examples of tests that might occur are:
· samples of ingredients to confirm the levels provided by suppliers, or to gather a
profile of levels for new suppliers;
· samples after heat treatment, such as tests for coliforms in the base mix;
· samples of ice cream mix, if say, the storage time has been longer than usual or there
has been a problem with cleaning; Listeria or coliforms might be tested;
· samples of first product off the line to check cleaning effectiveness;
· swabs to determine the hygiene condition of equipment surfaces, and points with a
history of being, say, difficult to clean; coliforms can be a useful indicator; rapid test
kits may also be suitable for this application;
· samples of rinse water at the end of cleaning cycles;
· swabs of critical items after cleaning to check cleaning effectiveness; e.g. the
homogenisation valve after cleaning;
· swabs of floors in cool rooms to check the build-up of organisms such as Listeria. If
the process is not a closed system, include swabs from eg door handles, switches
mixing vats, product contact surfaces (see MPI website for more information on
developing a Listeria management plan)
Note: Sampling and testing should be used wisely by the business, and as appropriate to provide
evidence that the process operates in a hygienic manner. Staff should be encouraged to highlight
events where there is a likelihood of pathogens being present in product; it is sensible to focus
testing actions at these times.

58
4.0 Supporting Systems - Premises,
Facilities, Equipment, People &
Services
4.1 Design of Premises and Equipment
Procedures? No
Records? No
Linkages
Section 4.2, “Repairs and Maintenance of Premises and Equipment”.
Section 4.7, “Pest Control”.
Outcome
The business shall have physical facilities and/or systems that minimise/control contamination or
deterioration of the product, and which comply with any criteria in this section. The suitability
of premises and equipment will be assessed by inspection.
A good premises
Building integrity should be maintained. All facilities must also be maintained in a good state of
repair and hygiene. This requires regular assessments to be undertaken, documentation of
deficiencies and subsequent corrective action.
To control the hazards premises should:
· control contamination (rubbish disposal, dust, odours, etc.) from surrounding activities
such as heavy industry, chemical manufacturers, etc.;
· allow for separation of products as necessary to control cross-contamination;
· provide adequate space to allow workflow and supervision;
· be maintained in good repair and clean state to prevent contamination of food;
· provide protection from entry of foreign matter;
· control potentially pathogenic organisms.

59
Advice for inside a good premises
To control the hazards premises should provide for: Examples of hazards
Ceilings of easily cleaned materials Biological e.g. yeast and mould, Listeria,
Salmonella
Walls of smooth impervious materials to facilitate cleaning
Floors of impervious materials free from cracks and open joints
coved to walls in critical hygiene areas
Biological e.g. Listeria, (coving may
eliminate pathogen growth in corners),
Salmonella
Sufficient lighting (e.g. >1000 lux for inspection areas) Physical e.g. plastic
All entry points for building services (pipes, ducting, cable
trunking) through walls, ceilings and floors should be sealed and
flashed off
Drains to be fit for purpose and be trapped to prevent pest
access, inhibit waste odours and prevent large food particles
entering waste flow
Physical e.g. feathers
Change and locker areas should be segregated from
manufacturing areas
No toilet to open directly into food handling areas Biological (human hazards) e.g. Shigella, E.
coli
Protection of despatch/load out and receipt of goods areas Biological e.g. Listeria, Salmonella from
birds
Waste to be effectively contained in covered containers and
regularly disposed of
Adequate air ventilation fit for purpose Biological e.g. Listeria, Salmonella
Correct placing of insect control devices and air vents to ensure
they are away from open product
Handwashing facilities Biological e.g. Staphylococcus
Cleaning facilities for both equipment and premises Chemical e.g. cleaning materials
Physical e.g. bristles
Biological e.g. Listeria, Salmonella,
Staphylococcus
Environmental controls Physical e.g. insects, objectionable matter

60
Equipment
Equipment must also be maintained in a good state of repair and hygiene. This will require
regular assessments, documentation of deficiencies, and subsequent corrective action; refer
section 4.2, “Repairs and Maintenance of Premises and Equipment”.
Equipment to control the hazards should: Examples of hazards
Be constructed of suitable materials and be easily cleaned Physical e.g. rust, metal, wood
Be able to be inspected for cleanliness and cracks, fractures
and failures
Physical e.g. metal
Ideally, be self-draining Chemical e.g. cleaning material
Be designed to prevent product build-up or contamination
from leaking glands, lubricants or through unauthorised
modifications to the equipment
Biological e.g. Listeria, Salmonella,
Staphylococcus
Where desirable, be able to be cleaned without disassembly by
a suitable cleaning-in-place (CIP) system
Chemical e.g. cleaning material
4.2 Repairs and Maintenance of Premises and
Equipment
Procedures? Yes The business shall prepare a procedure for
preventive maintenance and repairs.
Records? Yes Records shall be kept of all maintenance activities.
Linkages
Section 4.1, “Design of Premises and Equipment”.
Outcome
The business shall have effective and documented procedures for regular repairs and
maintenance, including preventive maintenance, which ensure the efficient operation of plant
and equipment, and which minimise risks of product contamination.

61
Major repairs and maintenance (in product contact areas)
“Major repairs and maintenance” refers to an engineering process where product quality can or
will be affected by or during the maintenance of production equipment, particularly when working
on internal parts or surfaces of equipment.
To ensure the production of safe food: Examples of hazards
Ensure all tools are clean. It may be necessary to include an
intrusive maintenance step.
Chemical e.g. oil and grease
Biological e.g. Listeria, Salmonella, E. coli
Physical e.g. metal, nuts and bolts
When working on the item requiring repair, ensure that no
possible contamination can occur in other production areas,
e.g. if using a grinder, either remove the item to a workshop
or provide sufficient screening.
Physical hazards, such as metallic debris
If installing repaired and/or new parts into product contact
areas, have these parts cleaned prior to assembly.
Chemical
Biological
When assembling any machinery, ensure no tools or extra
parts remain inside
Physical
Ensure only food grade production materials are used,
including food grade lubricant
Chemical
Following repair, plant should be checked and adequately
cleaned. This should include areas around the plant, and the
exterior of the plant.
Chemical
Biological
Physical
Preventive maintenance
All operators should design a regular preventive maintenance programme to suit their plant.
A schedule should be prepared identifying the maintenance required, when it is to be done, and
who is to do it.
The cleaning regime after maintenance should be specified.
Items that might be included in a maintenance schedule are:
· liquid filters;
· dry powder sifters or screens;
· magnets;
· chillers and freezers;
· pressure vessels;
· bearings;
· compressors for air, water and their filters;
· heat treatment equipment.

62
Alternatively, an inspection checklist can be developed to include buildings, equipment, etc.
All contractors should be made aware of hygienic requirements or otherwise be appropriately
supervised.
4.3 Calibration
calibration of process instruments.
Records? Yes Records of calibrations shall be kept.
Linkages
Section 5.1, “Laboratory Facilities, Equipment and Methodology”.
Outcome
The business shall have an effective and documented procedure for calibration.
Calibration of process instruments
Any instrument that is used to monitor process or product characteristics, and where the
measurement will have direct impact on product safety requirements, shall be calibrated and be
traceable to a recognised national standard.
A reference thermometer may be available through your auditor.
Instruments requiring calibration could include:
· temperature gauges;
· temperature recorders;
· weigh scales.
Calibration should be covered by procedures or as a separate supporting system, appropriate to
the food business. These may include the use of technical experts to carry out calibration
activities.

63
Where high levels of accuracy are required, calibration must occur according to recognised
methods, be traceable to national standards and generally be in facilities that are IANZ
accredited (see note below).
Checks should be performed between calibrations to confirm that the calibration is maintained.
Ice point checks
An ice point is made with clean water frozen in clean trays in a freezer. It is preferable for the
ice to be shaved in a food processor or purpose-built shaver. Alternatively, the ice is crushed in
a clean cloth with a mallet or a hammer and put into a thermos flask deep enough to immerse the
thermometer to the correct level. Water is then added until the whitish ice colour disappears and
clear ice remains. Excess water should then be drained off but the whitish colour should not
return.
Once the thermometer has stabilised record the reading. Repeat the measurement at least twice.
An ice point used for extended periods should have the excess water drained off occasionally.
Record results and retain within the record-keeping system.
Records
An example of a record for calibration using ice point and boiling point checks is shown in
Attachment 8: Thermometer Check.
Note:
1. If temperature measurement is required accurate to ±0.2°C, then the thermometer can be
calibrated only in a specialist laboratory that has IANZ registration for this purpose.
Calibration should occur using comparative measurements near to any critical limits that
are used in the process.
2. If temperature measurement is required accurate to ±1.0°C, then calibration using ice point
and boiling point is acceptable. The thermometer must be of a quality design and sensible
checks should be completed to confirm repeatability.
3. IANZ is the acronym for International Accreditation New Zealand; it is the only agency in
New Zealand that has government recognition for the accreditation of laboratories. It may
accredit laboratories for chemical, biological, physical, sensory and function testing; and
may accredit calibration laboratories. It operates in accordance with various international
standards.

64
4.4 Personal Hygiene
Procedures? Yes The business shall prepare procedures covering dress,
personal hygiene, and infectious disease control.
Records? Yes Records shall be kept of notifiable diseases and other staff
illness.
Linkages
Outcome
The business shall have effective and documented procedures for personal hygiene to
minimise/control/prevent, as appropriate, contamination of the finished product.
Personal hygiene
High standards of personal hygiene must be observed throughout all manufacturing processes.
Rules covering the movement of personnel between work areas should be in place where
appropriate, e.g. in moving from raw to cooked areas. It is the responsibility of managers and
supervisors to ensure all persons are aware of, and comply with, these requirements, e.g.
personnel involved with maintenance, research and development, quality assurance and visitors.
A training programme should cover the general requirements for personal hygiene within the
manufacturing plant and any specific critical requirements.
Procedures should cover the way in which hazards in the table below are controlled.

65
An example of a record sheet for staff health is shown in Attachment 13: Staff Sickness
Record.
Personal hygiene requirements Example of hazards
The provision of clean protective clothing which must only be
worn within food premises and should be stored to prevent
contamination when not in use.
Biological e.g. dirt from street clothes
Physical e.g. objects in pockets
The wearing of protective aprons and hair and beard coverings
where necessary.
Biological e.g. Staphylococcus on
clothes and hair
Thoroughly wash and dry hands before commencing or resuming
work or after using the toilet.
Biological e.g. Staphylococcus,
Shigella, E. coli
Keep hands, body and clothing clean. Biological e.g. Staphylococcus aureus
from skin
Do not eat introduced foods in critical hygiene areas.
Drinking water should be in suitable containers.
Biological
Do not smoke within food manufacturing areas. Biological e.g. Staphylococcus aureus
from skin
An employee, who has a notifiable infectious disease shall not
work in a food premises until that person provides a medical
certificate indicating he/she is free from that infection.
An employee who has visible illness, such as vomiting or
diarrhoea, discharge or pus from head, neck, hands or arms, shall
not work in a food premises.
Biological e.g. Staphylococcus aureus
from skin, food poisoning organism
If a manager believes or suspects that an employee is likely to
have any of the symptoms in the previous paragraph, and is likely
to handle food, then that person should not work in the food
premise, and should be referred to their medical practitioner.
from skin, food poisoning organism
All cuts or abrasions must be covered by a waterproof dressing.
Precautions shall be taken to ensure first aid dressings are not lost
in food (e.g. coloured and/or with a metal strip for detection).
from pus
Physical e.g. presented by band aid
Provide readily accessible first aid materials. Biological e.g. cross-contamination by
blood borne disease-causing
organisms (e.g. Hepatitis)
Note:
The employer is responsible for providing and maintaining the facilities and equipment required for employees to comply with these
requirements. These may include washing facilities (adequate in number, design and location), storage facilities for street clothing,
work clothing and protective clothing.
The employee is responsible for taking all reasonable precautions to ensure safe food, and to minimise the risk of cross-
contamination of infections to the product.
The above should be viewed as minimum requirements. Managers should institute more stringent controls where there are risks of
compromising food safety.

66
4.5 Potable Water
Procedures? Yes The business shall prepare procedures for the maintenance of
the water supply and any quality control activities.
Records? Yes Records must be kept of maintenance and quality control
tests, and any correspondence with the supplier.
Linkages
Outcome
The business shall have an effective and documented procedure for the supply of water. All
water used for food, or in contact with food contact surfaces, shall be of potable water quality as
defined in the “Drinking-Water Standards for New Zealand 2000” (available from the Ministry
of Health).
Water supply and assessment of quality
For premises on town supply the water quality will be officially graded. One grade is given for
the source/treatment; another grade is given for the distribution zone. Grades range from A
(good) to E (totally unsatisfactory). You can check your grading by looking in the “Register of
Community Drinking Water Supplies” at your local library, or by contacting your water supplier,
local Council or your local Health Protection Officer (HPO). The Food business can then assess
what the risk to food safety is (if any) and put additional control measures in place if required.
Note: Water quality and treatment is a specialised area. It is appropriate to seek help from an
expert in this field.
It is poor practice to use storage or header tanks in your cold water system, as these can be
susceptible to contamination. Tanks, and pipework with dead ends, should be avoided.
Backflow prevention devices may be needed.
For properties on a private water supply, the supply may be graded, and may be classified as a
“Community Drinking Water Supply” (CDWS). In this case, the supply should be subject to a
“Public Health Risk Management Plan” (PHRMP), which is a type of HACCP assessment.
Further information is available from your local Health Protection Officer.

67
Where the private supply is not classified as a CDWS, an assessment of the quality of the water
should be undertaken. This is the same procedure as undertaking a PHRMP. Further
information on undertaking an assessment is available from your local HPO. Useful
information, including PHRMP guides to various supplier situations is also available on the
Ministry of Health website ( www.moh.govt.nz ).
Treatment of water supply
In the case of roof-collected water, this assessment will involve consideration of the potential for
both microbiological contamination (such as from birds, opossums and nearby trees) and
chemical contamination (such as from the roof material or covering).
In the case of surface water or ground water, again an assessment must be made of
microbiological contamination (such as from animals or septic tanks) and chemical
contamination (such as from pesticides, naturally occurring dissolved metals, etc).
Where assessment shows that contamination is possible, a system must be installed to ensure that
the water is adequately treated. This may involve the installation of mesh filters (course),
cartridge filters (fine), back-washable media filters (extra fine), and disinfection, e.g. UV light or
hypochlorite. Additional treatment may be necessary, e.g. adjustment of the pH for water that is
too acidic or too alkaline. A regular maintenance programme is necessary to identify potential
hazards. Random sampling may also be undertaken.
An example is given below.
A maintenance programme to control hazards in a treated
water supply should consider:
Examples of hazards
Checking condition and security of the source Biological e.g. E. coli, coliforms
Chemical e.g. heavy metals,
pesticides
Cleaning of collection surfaces, pipework, tanks etc As above
Cleaning, backwashing or replacement of filters As above
Cleaning of UV tube covers As above
Periodic replacement of UV tubes As above
Maintenance and calibration of chemical dosing systems As above
Sampling and testing of the water As above
Checking of UV safety cut out As above
Criteria for water supplies
The following criteria apply to water supplies:
· Water that comes into direct or indirect contact with dairy produce and dairy
products is suitable if it is potable water.

68
· An alternative water quality standard may be used by the manufacturer provided that
the water quality standard is determined by an analysis of hazards and other risk
factors; the water is safe for its intended use at the point of use; the water will not
compromise the safety of the dairy produce or dairy product being manufactured.
· Non-potable water is permitted in exceptional cases for steam production, fire
control, refrigeration equipment and other similar purposes, provided that the pipes
installed for this purpose preclude the use of this water for other purposes and
present no direct or indirect risk of contamination of the product.
· Lines containing water that is not potable water are clearly labelled as such and are
not connected to lines or tanks containing potable water.
· Records are kept for as long as necessary for traceback purposes and for inspection.
The person accountable for the programme must implement a water management plan that
includes:
· the water quality standard and criteria as determined through an analysis of hazards
and other risk factors;
· any additional treatments to the water;
· a water sampling and testing programme for compliance monitoring and process
control monitoring;
· record keeping;
· an action plan in the event of non-compliance with the water management plan;
· the procedures covering water reticulation.
4.6 Product Contact Air
treatment of product contact air.
Records? Yes Records shall be kept of maintenance activities.
Linkages
Outcome
The business shall have effective and documented procedures to ensure that air is free from
contamination (safety) and allows the finished product to be of correct sensory and functional
characteristics (quality).

69
General
To be most enjoyable on eating, most frozen dessert must contain air that is whipped in as
minute bubbles. The air content of frozen dessert or the increase in volume of product over the
volume of mix due to incorporation of air is termed “overrun”.
Some churns operate at atmospheric pressure, so air that is incorporated exists at the same
pressure both inside and outside the churn and it can be generated by whipping/rapid agitation.
However, the freezing cylinder of a continuous churn is held under pressures up to about 100 psi
and therefore requires continuous flow of compressed air generated by an air compressor.
Air that is incorporated into the product may be a source of microbial and foreign matter
contamination. It must therefore be of good quality and should preferably be filtered.
The good quality of air generated by an air compressor can be achieved only by the use and
routine maintenance programme of the compressor, refrigeration compressed air drier and
multistage filtration.
Example of an air supply system
The following diagram is an example of a modern multi-stage air filtration system.
The air compressor should be checked, oil changed and serviced every six months or as per
manufacturer’s recommendation.
The refrigeration compressed air drier removes moisture from compressed air by cooling the air
to increase the relative humidity of the air, and causes water and oil to condense. The
condensate is automatically drained. The air drier is serviced by changing the filters (first filter
is placed prior to the drier and second filter is placed after the drier) every 12 months or if flow
gauge moves to indicate restricted air flow, or in accordance with manufacturer’s instructions.
The multistage filtration system is usually placed directly prior to the churn and it consists of:
· prefilter: removes bulk liquid and particles down to three microns. This filter
should be replaced every six months or as per manufacturer’s recommendation.
· coalescer: removes liquid and particles down to 0.01 microns; residual oil content
0.01 mg/m3
. This filter should be replaced every six months or as per manufacturer’s
recommendation.
· activated carbon coalescer: removes odours, oil vapours liquid and particles below
0.01 microns; residual oil content 0.003 mg/m3
. This filter should be replaced every
six months or as per manufacturer’s recommendation.
Air
compressor
Air
receiver
First
filter
Refrigerated
drier
Second
filter
Multistage
filtration system
Chum

70
4.7 Pest Control
Procedures Yes The business shall prepare a plan for pest control.
Records Yes Records of checks of traps and maintenance shall
be kept.
Linkages
Section 4.2, “Repairs and Maintenance of Equipment and Premises”.
Outcome
The business shall have effective and documented records to ensure that pests (e.g. rats, mice,
birds, cats, dogs, and flying and crawling insects) and their residues do not contaminate product.
The procedure shall specify the competency required of people using chemicals (e.g. rodent
baits, insecticides).
Pest control
Pests should be kept to an absolute minimum in food manufacturing premises. Pests consist of:
· crickets;
· rats and mice;
· insects – flies, moths, cockroaches etc.;
· cats and dogs;
· birds;
· opossums.
Pests present physical hazards (such as faeces, insect parts and rodent hairs) and biological
hazards (such as E. coli and Salmonella).
Barrier control (enclosed building design, etc.) is an essential preventive step.
Poisons are the normal control measure used for rodents. It is essential to keep records of
poisons used, and any activity should be noted.
Each poison station should be attached to its location, numbered and recorded on a log. Each
station should be regularly checked by a responsible person, and a record kept. It is usual for
this to take place at least once a month.

71
Where sprays are used to control insects, an accurate record of the chemical strength, location
sprayed and date of spraying should be kept. If insect traps are used, it is preferable to use the
“sticky trap”. The “electro-blitz” type of trap should be kept well clear of any product areas to
ensure that “exploding” insects do not enter the product. Sprays should not be used as a
substitute for good housekeeping and cleaning.
Cats and dogs should not be able to access processing or storage areas.
Bird control is vital, as they have been known in recent times (around year 2000) to be
responsible for the spread of Salmonella. Birds should not be able to enter the premises.
All chemicals shall be stored securely so that there is no risk of accidental contamination of
ingredients and product.
All chemical containers shall be clearly labelled and of such shape and size that there is no risk
of confusion with ingredient or product containers.
Application of chemicals shall occur in such a way that the risk of contamination is minimised.
Particular care is required with the application of fumigants in processing and storage areas.
Note: It is recommended that bait is rotated regularly.
Helpful hint:
You must ensure that all maintenance compounds (eg pesticides) are suitable for their
intended use.
A list of chemicals approved for the food industry is available on the MPI website. See
Register of Approved & Recognised Dairy Maintenance compounds. You may also check
the Approved Maintenance Compounds (Non-Dairy) Manual on the MPI website, or the
Assessed Products list on the AsureQuality website.
An example of an inspection sheet is shown in Attachment 12: Pest control inspection record.

72
4.8 Waste Disposal
Procedures? Yes The business shall prepare a procedure for waste
disposal.
Records? No
Linkages
Outcome
The business shall have effective and documented procedures to control waste, including storage
and regular disposal, and prevent contamination of product.
Waste management
Containers for refuse should be marked as such, and be made of a material that is easily
cleanable. They should be designed so as to prevent access by pests.
The containers should be placed in an area that is easily washable and away from foods in order
to prevent cross-contamination. If possible the containers should be located out of direct
sunlight so as to eliminate odour and prevent the growth of micro-organisms.
Waste should be removed on a regular basis.
At all times common sense should prevail.
Note:
It is advisable to contact your local authority to identify specific requirements or regulations
imposed for waste disposal.
In addition, it may be necessary to comply with provisions of the Resource Management Act
1991 or those imposed by the Department of Conservation.

73
4.9 Handling and Storage of Raw Materials and
Finished Products
Procedures? Yes The business shall prepare procedures for handling
and storage.
Records? Yes Records shall be kept of materials received, and
stock dispatched.
Linkages
Section 5.2, “Traceability and Labelling”.
Outcome
The business shall have effective and documented procedures for the handling and storage of
raw materials, products-in-process requiring storage and finished product. The procedures shall
prevent or otherwise minimise the chance of contamination.
General
All raw materials and packaging must be handled and stored appropriately. This will ensure that
quality of the finished product is not compromised.
When considering handling and storage of raw materials and finished product any outcome will
need to be based on the principles of HACCP. This programme actually covers the handling and
storage of raw materials after receipt as well as the handling and storage of finished product
from the end of the manufacturing cycle to despatch.
Raw materials
Once raw materials have been accepted into the factory or workplace according to product
specifications, and an examination and acceptance system is in place, a standard procedure may
be followed that ensures that the raw materials are rapidly and safely taken to the appropriate
storage areas and stored correctly.

74
Liquid products in bulk
Large volume liquid raw materials can arrive on site by tanker transport and be transferred to on-
site storage units, e.g. ice cream mix, cream, skimmed milk, milk.
In the case of tanker transport all systems, including valves, pipe work and vats dispensing and
accepting the raw material, are to be washed, sanitised and rinsed following written in-house
procedures. Point of transfer should be under sterile conditions and actual transfer to holding
vessels should be filtered. Once deposited in storage vessels control of temperature is essential
and records should be kept of temperatures during the storage period.
It is likely that the incoming raw material, once in holding vessels, will be evaluated for taint,
bacteriological quality and other aspects outlined in the product specification. Frequency and
manner of testing will be according to HACCP and in-house requirements to manage risk.
Chilled holding temperatures should be maintained until the raw material is required by
production.
Dry products
A wide and diverse range of raw materials are packed in multi-wall bags, cartons, sacks and
similar materials e.g. bulk bags (milk powders, sugar), cartons, confectionery inclusions. After
receipt and acceptance such raw materials need to be transferred to a preferably cool, dark and
dry covered storage area free of dust, rodents, pests and taint. The storage area should be
allocated for that specific purpose and should not also house other support activities such as
engineering. Each product type should be stored on pallets off the floor or on shelving, being
clearly marked with identification particulars and, in particular, details of receipt and “use by”
date if appropriate. Incoming products could best be stored using a first in, first out principle
ensuring the shortest shelf life product is used first. Stock rotation is important. It is advised
that a system to implement this be part of the stock handling policy. The policy should also
include steps to be taken to handle incoming goods not meeting expectations.
Opened product containers should not be returned to store unless in a clean sealed container.
Products should not be despatched to production contained in the original outer pack but taken
out of the outer, usually in a plastic inner, and carefully transferred. There are instances where
this cannot be done and great care should be exercised to prevent contamination.
Goods packed in glass should not be taken into production areas but transferred into more
suitable containers such as sanitised plastic bottles. Glass is to be avoided at all costs.
Chilled products
Chilled products are of two types. The first is the group delivered to site e.g. fruit juice, dairy
products such as milk and cream and accepted by way of a raw material acceptance system; the
second is a group manufactured in-house as intermediate products e.g. ripples, yoghurt. Both
groups need to be treated in the same way.

75
As soon as chilled products are accepted they should be transferred to a correctly operating
chiller with minimal delay. Manufactured intermediate products should likewise be transferred
to a chiller or freezer as appropriate.
It is presumed that the chiller is maintained, regularly checked for temperature and clean. Chiller
temperatures are to be monitored and recorded regularly, at least daily.
Chilled products will normally have a short shelf life. A sound system of recording and
monitoring of date of receipt, and “use by” dates should be in place. An in-house system of
labelling products with such information is necessary.
Stock rotation is most important in a chiller and any out-of-date product will be rejected and a
record probably kept of such action. A similar record would be kept of the action taken as a
result of any compressor or equipment failure and subsequent rise in temperature.
Always store chilled products off the floor, preferably on wire or slat shelves for air circulation.
Never store unprocessed raw materials, such as raw egg pulp, alongside or above processed or
pre-packed products. The unprocessed raw materials must be stored apart from processed raw
materials in a clearly segregated area.
Note: Good manufacturing practice requires raw products to be stored below pasteurised products.
Frozen products
It is presumed that the freezer is maintained, regularly checked for temperature and clean.
Storage freezer temperatures are to be monitored and recorded regularly, at least daily.
Frozen products e.g. bulk fruit, egg products, ice cream mix, should be transferred to the freezer
as soon as possible after acceptance. Raw materials would be best stored in a dedicated freezer
used only for raw materials or in a separated and dedicated segment of a freezer containing
packed finished goods only. Raw materials are not to be stored in a freezer in which unpacked
or part processed manufactured product is hardening or stored.
All raw materials are to be stored on pallets, or shelving off the floor.
Whilst stock rotation in freezers is not as much of a problem as in chillers, rotation should be
carried out and a monitoring system should be in place.
A system of recording action is necessary to record the action taken as a result of a compressor
or equipment failure and subsequent rise in temperature.
Helpful hint:
When intermediate products are stored in a freezer the use of an adhesive label
detailing batch number and product details is recommended.

76
Packaging
This is material that is used to contain product and it is therefore critical that it be handled and
stored to minimise the chance of contamination. Packaging does not normally undergo any
further cleaning or sanitation process and it is obvious that such materials have to be stored
correctly. Correct storage means clean and dry enclosed storage areas where the possibility of
contamination is excluded.
Primary packaging (contains product) is not to be used for any purpose other than that for which
it was intended (refer to note below).
Pallets and packaging outers or cartons should not be allowed into the process or manufacturing
area. Any packaging received with the MAF AFE (Approved For Export) mark should be
destroyed, not reused.
The introduction of wood into a critical hygiene area must be managed by a HACCP Plan.
Finished products
Finished products may be classified as those products in final packaging ready for distribution to
end users or retailers.
It is important to transfer the packaged product from the packing station to the holding or
distribution freezer in the minimum time. In some instances packaged products may pass into an
intermediate freezer room for palletisation prior to passing into the final holding freezer.
The holding temperature of the final freezer is a decision for each manufacturer. It should be
held at a temperature suited to the product. Storage freezer temperatures are to be monitored and
recorded regularly, at least daily.
Finished product must be stored off the floor on pallets or shelving. The freezer must be clean
and tidy and nothing should be placed directly on the floor.
Finished stock should ideally be stored in a dedicated freezer or in a clearly defined segregated
part of a freezer. Uncooked raw material should be stored apart and be clearly identified.
A stock rotation and monitoring system will probably be in place to control stock on a first in,
first out principle.
Note: Reusable bulk containers such as pallecons (usually painted or galvanised) need to be
properly cleaned then checked for paint flakes or other forms of contamination e.g. biological
(pathogens), physical (wood).
It would be a good in-house practice not to re-use primary packaging.
When contracting out holding and storage of either raw materials or finished product off-site, or
when transporting the finished product by contractor to a supplier, a manufacturer must ensure
that storage (including temperature control) is appropriate for the product.

77
Product transport
Transport of finished and packed product has to be done in such a way as to protect the product
from in-transport damage. Delivery vehicles must be maintained in a clean and hygienic
condition and the cooling equipment well maintained.
In the case where transport is being carried out by a third party transport arrangements should be
covered in your programme. In particular, it would be sensible to include in any contract with a
third party transport operator a requirement to sight the programme of that contractor, which
should include actions that prevent risks associated with transport of products.
Temperature control has a major bearing on product quality and should be a major consideration
in the maintenance of the cold chain delivery cycle.
Hazards associated with transport
Integrity of packaging – damage to packaging during transport could lead to contamination of
the product, i.e. bacterial and physical.
Cross contamination – it is possible that mixed cargoes will contaminate product. This is
particularly a problem in third party subcontracting of product transport.
Taint and bacterial contamination – products must be transported in clean and hygienic vehicles
offering no risk of taint or bacterial contamination. A regular vehicle cleaning schedule should
be available for staff and results recorded (signature to confirm action). In third party cases,
check FSP of the carrier.
Transport of the product is often out of the control of the manufacturer, and most problems
associated with transporting product are not hazards, but temperature related. It is recommended
that product temperatures are checked on a regular basis by use of inexpensive data and
temperature loggers.
Typical problems experienced in ice cream product transport include carriage with chilled goods
or with large quantities of high temperature meat or other products (minus 8°C to minus 12°C)
and delays in transhipping and consequent re-freezing in carriers’ freezers. Care must be taken
to prevent such problems occurring. Be sure to check insurance liability accepted by the carrier.
Appropriate care should be taken in handling
raw materials and finished products to avoid:
Examples of hazards
Incorrect handling of material Chemical e.g. cleaning materials
Biological e.g. cross-contamination between
raw and cooked foods
Physical e.g. wood and cardboard
Cross-contamination of incorrectly stored materials Chemical e.g. cleaning materials
Biological e.g. raw and cooked foods
Physical e.g. plastic

78
4.10 Refrigeration Management (chiller/freezer,
processing rooms)
refrigeration maintenance.
Records? Yes Records of chiller and freezer temperatures and
maintenance activities shall be kept.
Linkages
Section 4.2, “Repairs and Maintenance of Equipment and Premises”.
Section 4.3, “Calibration”.
Section 5.3, “Corrective Action”.
Outcome
The business shall have effective and documented procedures to ensure that microbiological
growth in raw materials, product-in-process and finished product is minimised (safety), and that
the sensory and function characteristics desired in finished product are achieved (quality).
Overview
The efficiency of the cold chain cannot be emphasised enough, as it is the cold chain that
protects the integrity of the product and that of the manufacturer/supplier.
Frozen foods should be maintained at a temperature of minus 18°C or below.
In the age of Quality Assurance it is the “Cold Environment” that is given the overall
consideration when assessing the cold chain principles.
The processor’s responsibilities:
· should have a facility that has the capacity to cool and maintain product at cooler
than minus 18°C;
· shall have a temperature logging system in place to provide monitoring and
verification;
· should have a preventive maintenance programme in place, which includes the use
and maintenance of calibration equipment;
· should have systems within the freezers to readily identify product batches to
facilitate freezer management i.e. newest product in, oldest product out. Should also
have systems for segregation and identification of “on-hold” product.

79
A documented housekeeping programme shall include cleaning and routine maintenance of
freezer systems.
The distribution environment is critical to maintaining the integrity of the product. Dispatch and
transport specifications should be documented.
Modern technology enables the temperature integrity to be logged virtually continuously from
store to customer. In fact some customers will insist on that requirement for verification of the
delivery environment.
The use of HACCP analysis of the cool chain will determine the critical control points necessary
to protect the product.
Equipment
The process of manufacturing ice cream products requires the use of equipment that chills the
product during its final working stage.
The following can be used to manage product safety –
· cleaning: cleaning schedules
· maintenance: routine and preventative
· monitoring: temperature, glycol levels, microbiological.
Record keeping
This will assist in the verification process.
An example of a record for checks of chiller/freezer temperatures is shown in Attachment 4:
Storage Temperature Record.

80
5.0 Supporting Systems –
Other Programme Activities
5.1 Laboratory Facilities, Equipment and
Methodology
Procedures? Yes The business shall prepare procedures for
laboratory sampling and testing.
Records? Yes Laboratory monitoring and calibration records.
Product and process test records.
Linkages
Outcome
The business shall have effective and documented procedures to monitor, validate and verify
processes (including Critical Control Points and supporting systems) and products.
Laboratory methods for sampling and testing shall afford the levels of precision or accuracy that
are appropriate.
For process monitoring:
· The establishment should be equipped with or have access to laboratory facilities
which are sufficiently resourced to carry out all testing required to monitor all
products and processes in a reliable manner.
· An in-house laboratory requires a competent person to undertake laboratory testing.
· Sampling methods and laboratory analytical methods should follow manufacturer
instructions or be based on reputable and published methodologies.
· Rapid methods are acceptable to monitor process control.

81
· The laboratory quality assurance programme needs to take into account equipment
management, control, calibration and maintenance.
Note: Where there is a need to provide test information to support export certification and/or test
for specific pathogenic organisms, the laboratory shall operate a quality assurance programme
that meets NZS/ISO/IEC 17025: 1999 General requirements for the competence of testing and
calibration laboratories and be accredited by IANZ.
Accredited laboratories shall participate in an inter-laboratory comparison programme.
Care needs to be taken to avoid contamination from the laboratory to the production area.
Laboratories should be separated from production rooms.
Microbiological analyses should be carried out separate from chemical, physical and sensory
analyses. Microbiological laboratories should be designed and operated in accordance with good
laboratory practice.
Testing for pathogenic organisms must be carried out by an appropriately qualified person and
only in a laboratory suitable for that purpose.
Process and product checks
There should be a written schedule of sampling and testing procedures, prepared on the basis of a
review of the HACCP analysis for each process incorporating:
· what;
· where;
· how often;
· responsible person.
The frequency of testing will need to be justified based on:
· monitoring in place;
· history of results to prove confidence of processing;
· supporting programmes in place;
· batch versus continuous processing;
· size of run or batch.
Quality standards or specifications should be defined for each input and finished product. In-
process product may also be defined. These will include the four features following:
· Sampling points
To be specified as a result of the hazard analysis and, in particular, the application of
control measures, and in accordance with legal requirements and where appropriate,
overseas market access requirements.

82
· Quality control
An overall parameter in every specification could be: “meets the requirements of the
ANZ Food Standards Code or equivalent”. Specifications can be used for all inputs (e.g.
dairy ingredients, packaging, air, cleaning chemicals), in-process product and finished
products. Specifications can include microbiological, physical (including functional
aspects) and chemical limits.
· Frequency of sampling and testing
To be established for each item separately depending on frequency of use, possibility of
deterioration, shelf life, etc.
· Analytical methods
Where accuracy of measurement is required validated test methods must be used.
Legally established or (inter)nationally standardised methods should be used. A number
of publications are available: AOAC (Association of Analytical Chemists), USFDA
BAM (United States Food and Drug Administration Bacteriological Analysis Manual).
MPI also publishes validated methods.
If rapid methods are used they may need to be calibrated against a standard method.
Note:
A validated test method is one where scientific studies have shown that the accuracy and
repeatability of the method is equivalent to an already established method or with some primary
standard of measurement.
A rapid method is one where studies have shown that there is a good association between the
rapid method and a validated method, but the two are not equivalent. However, for the purposes
of providing a quick result or a trend, a rapid method provides useful information. Rapid
methods are often used for hygiene monitoring.
5.2 Traceability and Labelling
labelling of its products in accordance with the
ANZ Food Standards Code.
Records? Yes Records shall be kept of all product released to
the market place.
Linkages
Section 5.3, “Corrective Action (including non-conformance, complaints, recalls)”.
Section 5.5, “Documentation and Record Keeping”.

83
Outcome
The business shall have effective and documented procedures so product is labelled in
accordance with the ANZ Food Standards Code.
Labelling
Standard 1.2.5, “Date Marking of Packaged Foods” says that the label on a package of food must
include:
· its “use by” date where the food should be consumed before a certain date because of
health or safety reasons;
· or where this does not apply, a “best before” date, unless:
· the “best before” date of the food is two years or more; or
· the food is:
· an individual portion of ice cream or ice confection; or
· in a small package, except where the food should be consumed before a certain date
because of food or safety reasons.
Each product shall contain an accurate list of ingredients, in descending order of ingoing weight
according to the ANZ Food Standards Code. This list needs to be reviewed if the product
specification or the ingredients added have been changed.
Every other statement on the label shall be accurate and truthful and shall not deceive (Fair
Trading Act 1986).
Each label must comply with the requirements of the ANZ Food Standards Code (refer to
www.foodstandards.gov.au ).
An example of a check list for labelling is shown in Attachment 15: Check Sheet to Review
Label Requirements of the ANZ Food Standards Code.
Traceability
Correct labelling and traceability are key steps that allow product to be identified, and which
allow efficient corrective action in the case of non-conformance, complaints or recall.
An important part of any non-conformance, complaint investigation or recall procedure, is for
the business to have the ability accurately to identify individual products and link these to
manufacturing records. It is vital that either each item, or each outer, or each carton (i.e. each
bulk pack, or minimum level as required by regulation) is marked or recorded in such a manner
that identification is simple and absolutely accurate. The Julian numbering system is commonly
used. Each finished product must be linked to a production sheet that clearly identifies the
batches of ingredients used.

84
Note: The extent of traceability is the decision of the business. But some businesses may find it
useful to record the identification of ingredients, people, times, production lines, batches of
packaging, etc., so that the source of problems can be identified in detail.
5.3 Corrective Action (including non-
conformances, complaints, recalls)
corrective action and procedures for recall.
Records? Yes Records shall be prepared in accordance with the
procedures.
Linkages
Section 5.2, “Traceability and Labelling”.
Outcomes
The business shall have an effective and documented procedure for corrective action to put right
product and system failures. The procedure shall include procedures, where appropriate, for the
restoration of control, the control of non-conforming product and preventive action. It shall
include procedures for handling complaints and conducting recalls.
General
Corrective action shall be stated for situations where monitoring indicates ingredients, product or
process is outside critical limits or when operations are not in compliance with some aspect of a
supporting system.
Corrective action may be used as a tool to correct or improve your Programme.
Corrective action may be included as a part of supporting systems. Specific corrective actions
need to be identified for each of the Critical Control Points. However, it is important for your
Programme to include a procedure that deals with product and process problems in a more
general sense.
Programme requirement
The purpose of corrective action is to ensure that safe product results, that any deficiencies in
your Programme are put right and that, where possible, the systems are improved.

85
All programmes shall have a corrective action procedure including a recall procedure.
The procedure needs to be stated in a way that can be adapted to deal with any form of product
or process failure and to take on board ideas for improvement.
The following issues need to be included in corrective action processes:
· Who is responsible for corrective action? There are no strict rules here but generally
people should have appropriate experience if they are to undertake investigations and
devise solutions. In small businesses the manager should be involved in the
decisions made.
· How is control to be restored? There needs to be some comment about the need to
identify the cause of the problem and the action needed to put things right,
particularly to ensure that the process is stable and in control.
· What happens to any risk product? This is an essential element. Is there any
ingredient, product-in-process at risk? What happens to that product? Can it be
accepted as is or does it need to be reprocessed in some way?
· What happens to prevent such problems recurring? This looks at the long-term
solution; production may recommence but investigations continue to find solutions
that stop similar problems happening again.
· What records are kept? Generally, notes in a diary or on a log sheet are sufficient.
However, in some cases, such as pathogen contamination incidents and recalls, more
detail may be required.
A short procedure should be developed by the business to capture the above outcomes.
Corrective action at Critical Control Points
Corrective action at Critical Control Points shall be stated in the requirements for each Critical
Control Point. This may be in a CCP table or in a procedure linked to the CCP table. It is highly
recommended you refer to the Risk Management Programme Manual on the MPI website for
examples and guidance on how to develop a CCP table.
Corrective action in supporting systems
Corrective action for supporting systems may be stated in the procedure for the supporting
system or in a generic corrective action procedure.
Generic corrective action procedure
An example of a procedure is shown in Attachment 9: Procedure for Corrective Action.
This procedure should be reviewed and adapted as appropriate to include all elements that apply
to the activities of the business.

86
You must document corrective action procedures and ensure they are implemented when a
critical limit is not met. Corrective action procedures should include:
· the identity of the person or position responsible for taking corrective action
· procedures for restoration of control
· procedures for control and disposition of non-complying product, including checking
of product back to the last good result, where possible
· action to prevent a reoccurrence
· escalating response if preventative action fails; and
· records to be kept.
Non-conforming product
The business shall ensure non-conforming product is identified, food safety hazards are assessed
and the product is reworked, repacked, or disposed of in such a way that product is always fit for
human consumption.
Identification of non-conforming product
· Non-conforming product must be properly and clearly marked e.g. reject stickers.
· Non-conforming product must be securely quarantined.
· Records of all reworking/repacking/rejection activities to ensure traceability through to
ultimate disposal or disposition of the product must be kept.
Options for non-conforming product
Options for disposal of non-
conforming product:
Reference Notes
Can the product be reworked or
repacked? What is the nature of the
hazard identified?
See section 2.4, “Product Limits –
From a Food Safety Perspective”
See section below on
reworking and repacking.
Can the product be sold for inclusion
in animal feed?
Check the Agricultural Compounds
and Veterinary Medicines Act 1997.
Destruction. Check local council bylaws.
If your programme is a RMP, check
“Animal Products (Disposal of non-
conforming dairy material or dairy
product) Notice 2012”
In most cases dumping or
destruction will need to be
supervised so that product is
not salvaged by others.

87
Repacking or rework systems
Procedures should be in place that clearly define what product can be reworked/repacked. It can
be possible to rework/repack and produce a product safe to consume.
Options for reworking of non-conforming product (examples) Examples of hazards
Metal detection, screening, sieving may satisfactorily intercept and remove
foreign matter.
Physical, such as metal
particles
Further heat treatments may be appropriate for some micro-organisms. Care
is required if the contamination is by spore formers or by microbial toxins;
these may not be rectified by further heat treatment.
Microbiological, such as
coliforms
Note: It is important when reworking non-conforming product that the allergen status of the finished product is considered.
Identification of reworked or repacked product
When relabelling packs, any identifying marks carried by the original labels should be carried by
the new labels. Where the pack carries a “best before” date (or equivalent) on the label, the new
label must carry an appropriate date mark.
Records of all reworking/repacking activities to ensure traceability through to ultimate disposal
or disposition of the product must be kept.
Recall
Adequate records and procedures will ensure that a defective product is quickly and efficiently
recalled, and that customers are not put at risk. Information on developing a recall procedure can
be found on the MPI website www.mpi.govt.nz
In exceptional circumstances, a fault may have occurred that has resulted in finished product
being distributed and posing a risk to health.
In these circumstances, a recall is necessary in order to retrieve affected product, and/or to ensure
that it is not consumed.
On becoming aware of a problem it is essential to act quickly and urgently. The following
actions must be undertaken:
· identify the affected product;
· establish the nature and extent of the problem;
· establish the location of affected product;
· commence the recall by notifying customers, wholesalers, retailers, etc. (this must be
done by the quickest possible means, e.g. phone or fax);
· notify your local Food Act Officer, Verifier and/or appropriate authority, and keep
them informed of your actions;

88
· if the problem has arisen through a supplier, notify that supplier;
· isolate and quarantine affected stock;
· where you have product liability insurance, notify your insurer.
If product has been sold through retailers, then a public recall may be necessary. This will
involve placing advertisements in the media. Further information and advice must be sought
from your local Food Act Officer and/or appropriate authority.
A strategy should be in place at all times just in case a recall becomes necessary. This will
involve identifying responsibilities for decision making, notifying customers, liaising with other
parties, etc. An up-to-date list of 24-hour contacts should be maintained.
Where a recall is undertaken it is important to document events should you need to justify your
actions at a later date. This will involve keeping a log of events, contacts, telephone calls,
mailing lists, letters sent, etc. Keeping a chronological summary of events and phone calls
throughout the recall would be useful.
Complaints
It is useful if all complaints and feedback about product quality are recorded by sales and other
staff who are in contact with wholesalers, distributors and retailers. A register should be kept.
Often the “signals” from complaints provide the triggers for recall and other issues relating to
product quality.
When comments are received from the market, the following information should be recorded:
· name and contact details of the person providing the feedback;
· batch code, and date information;
· information about the product;
· any details about sickness or injury.
The person should be requested to hold any product or packaging as this may be required in
subsequent follow-up.
If there is evidence of sickness or injury the person should be urged to contact their doctor. The
business should notify their Health Protection Officer.
There should always be prompt investigation of the reasons for the issue.
Records are an important part of complaint handling.

89
An example is shown in Attachment 14: Customer Complaint Record.
Useful hint
In the case of re-work from churn start-up, if this cannot be re-worked within 24 hours,
then it should be frozen and re-worked later.
5.4 Training
Procedures? Yes The business shall prepare a training plan for each task (or group
of tasks), detailing the skills required to achieve each task, and
the way a person will be trained.
Records? Yes Records shall be maintained of a person’s training.
Linkages
New Zealand Industry Training Organisation (see www.nzito.co.nz ).
Outcome
The business shall have effective and documented procedures for training.
General
Appropriate staff facilities and procedures are needed to ensure adequate personal hygiene and
safe food handling. Staff need the appropriate knowledge of food safety for the operation and
type of product handled. Staff have a responsibility to conduct themselves so as not to
compromise food safety.
Training procedures
Training procedures shall have the following elements:
· an analysis of tasks;
· a training-needs analysis against each task;
· a method to provide training;
· a record of a person’s competence;
· provision for ongoing review and implementation.
An example of a training record sheet is shown in Attachment 11: Training Record.

90
Recruitment and induction
All staff should have job descriptions or access to appropriate procedures. Recruitment and
selection should be made on a person’s ability to do the job at the time unless training is to be
provided. A person should not be placed in the job unless capable of doing the job described.
This is crucial for health and safety and food safety reasons.
If the position to be filled is complex and detailed recording is required, relevant competencies
or qualifications should be considered. These may be:
· a tertiary or New Zealand Qualifications (NZQA) qualification;
· demonstrated level of reading and writing ability;
· demonstrated ability of visual competence and/or colour blindness where a high level
of inspection skills are required;
· demonstrated ability of sensory capability where flavour, odour and textures are
evaluated in food.
The induction process should initially prepare new personnel for the business culture.
The induction process should progressively initiate the new entrant through the business’s
quality system, responsibilities, reporting, supervision, disciplinary process, the task skills and
expectations and the use of documented work instructions.
Competence
All personnel should receive basic training and be able to demonstrate competence in hygiene
practices and quality management. Personnel should also receive detailed training relating to
their job and should have an understanding of the operating principles of the process.
Contractors should also receive appropriate training.
At no time should staff compromise food safety. Staff need to be able to demonstrate an
understanding of the food process they are responsible for such as monitoring, corrective action
and verification requirements.
No person who falls below the minimum level of competence required should be allowed to
perform that task without supervision.
Competence is the demonstrated ability of a person to perform a task correctly the first time
without assistance.
Training and competence should be regularly audited and reviewed to identify training needs.

91
Personal hygiene
Personal hygiene is important to training (refer to section 4.4, “Personal Hygiene”).
The training programme should cover the general requirements for personal hygiene within the
manufacturing plant and any specific critical requirements.
HACCP
It is highly recommended that at least one member of the business has received HACCP training
to enable the skilled development of a Risk Management/Food Safety Programme. When the
necessary skill is not available the HACCP skill can be contracted in.
Note: The Hospitality Industry Training Organisation (HIS), COMPETNZ (New Zealand
Engineering and Food Manufacturing Industry Training Organisation) and NZITO (New Zealand
Industry Training Organisation – for meat and dairy) will be able to assist in establishing work-site
training programmes and linking these to nationally accepted NZQA qualifications.
5.5 Documentation and Record Keeping
Procedures? Yes Your programme must be written down in accordance
with the various requirements in these Guidelines.
Records? Yes Records are required, as detailed elsewhere.
Linkages
Section 1.6, “Instructions for use of the Ice Cream Guidelines for the Development of a
Programme”.
New Zealand Industry Training Organisation (see www.nzito.co.nz ).
Outcome
Documenting your Risk Management Programme/Food Safety Plan and keeping records are
essential for the following reasons:
· ensuring that your product is made, stored and handled correctly at all times;
· providing evidence that your product has been made, stored and handled correctly
should you ever need to, say, when investigating complaints or recalls. Having
documentation will help you to establish a “good defence” under Section 30 Strict
liability of the Food Act 1981 to prove that you took all reasonable steps should a
complaint or food poisoning incident arise;

92
· to demonstrate your system of food safety to your customers;
· as a tool to assist training.
General
If approval of your programme is required, then the programme must be documented. This will
involve documenting the hazard analysis carried out, together with supporting systems and
identification of the Critical Control Points (CCPs), and other components as detailed in these
Guidelines.
The document, as well as records, can be managed electronically. If this approach is taken, it
must be available for operators and be backed up.
Process records must be kept for all monitoring activities. These must detail the results/values
etc. obtained, together with any corrective actions taken when the product or process moves
outside the limits stated in your programme.
The range of documentation and records needed, and the detail required, will depend on the
types of hazards present and the control measures used.
Requirements for procedures and records are highlighted in a note at the beginning of many of
the sections in these Guidelines.
Document control
Your programme should state the system of document control used by the ice cream business.
The procedure might cover:
· format of documents, including the use of document numbers, versions, and issue
dates;
· authority for issue;
· routines for issue and retrieval of old versions;
· rules for hand alterations;
· rules for making copies;
· routines for review.
Record keeping
Records shall be kept for at least the product life plus the audit interval.
For practical purposes it is recommended that all records be kept for four years (requirement
under the APA).

93
There may be other needs for record keeping that are established in other legislation. A business
needs to be aware of the need to provide evidence supporting its diligence if it is subject to a
customer claim or an action by a regulatory body.
5.6 Validation
Procedures? Yes The business shall prepare a procedure for validation and
revalidation activities.
Records? Yes Records of validation must be kept.
Linkages
It is recommended you read this section in conjunction with the document Risk Management
Programme Manual for Animal Product Processing. This document is available on the MPI
website www.foodsafety.govt.nz.
Outcome
The business shall have effective and documented procedures for validation activities.
Purpose of validation
Validation is the activity of ensuring that control measures are suitable and effective, and
that they will control the hazard at levels required to meet the Product Limits.
Validation is a one-time process that is repeated only when changes are made to your
programme.
Validation needs to be applied to Critical Limits (regulatory and operator defined), to Critical
Control Points and to supporting systems, as these represent the operational control measures
used by the business.

94
Requirements for validation
The business needs to provide information that shows that the control measures are suitable and
effective.
It must provide this information at the time your programme is first evaluated, and whenever
significant changes are made to the programme. If this information is not available at the
evaluation stage, include a validation protocol outlining how this information will be obtained.
More details on validation can be found in the Risk Management Programme Manual for Animal
Product Processing. This document is available on the MPI website www.foodsafety.govt.nz.
Critical limits
If a business selects Critical Limits that are stated in these Guidelines and in the context that
applies, then those limits may be used in a Programme by reference, without further justification.
If a business selects Critical Limits that are different to those stated in these Guidelines, the
business must provide references that demonstrate that those limits are scientifically based. It
may use references from the literature or conduct its own studies.
Pasteurisation/heat treatment
If a business uses dairy ingredients or egg products that have not previously been pasteurised,
then such a treatment must be provided in the manufacturing process (see section 3.4, “Hygienic
Processing”).
If a business treats its raw materials using HTST, or batch systems, or by using equivalent
treatments, it must provide information about the design criteria and operation characteristics of
the system. Criteria have been established in section 3.4, “Hygienic Processing”.
The business may present this information itself or use a suitably competent person to examine
the pasteuriser design and operation and prepare a report.
A report shall be prepared about the design, installation and performance capability of the
pasteuriser to achieve the product limits. Following this, it is necessary to run the pasteuriser
under normal processing conditions to confirm the pasteuriser is achieving the correct
time/temperature combination. Validation is a one-time process that is repeated only when
significant changes are made to the design, installation and operational parameters of the
pasteuriser.
Validation of pasteurisers can be carried out by suitably competent people in the business or the
business may engage a suitably competent person or a suitably qualified auditor to perform this
task.
For heat treatment for functional purposes, the normal assessment at time of audit by a
competent auditor is sufficient.

95
Product and process testing
A manufacturing business may use results of tests of in-process samples, product samples and
environmental samples to confirm the suitability of the control measures.
Due to the cost implications, sampling and testing should be used wisely, and as appropriate by
the business to provide evidence that the control measures are suitable and effective.
Responsibilities of regulators
Regulators have responsibilities to assess the information provided by a business about the
suitability, effectiveness and performance of control measures.
If a business does not provide sufficient information to a regulator, the business will be required
to provide additional supporting information.
Revalidation
The business must revalidate its Critical Control Points and supporting systems if it makes any
changes to those stated in the Programme that would affect the suitability and effectiveness of
those control measures.
The Conditions of Approval of your Programme may state special conditions as may be
appropriate to an individual business.
If a business introduces new products, uses new ingredients or operates new processes, it must
revise its programme and revalidate it. Such significant amendments usually require
application for registration of your amended programme. Check with your regulator or
verifier.
It must identify any new hazards and control measures and ensure that the Programme is
amended in such a way that the programme remains suitable and effective.
If a business makes product and process changes as a matter of routine, it is recommended that
the business has a specific “design and development” procedure so that hazard analysis is
established as a routine prior to commercial production.

96
5.7 Operator Verification
Procedures? Yes The business shall prepare a procedure detailing the
verification methods it uses, noting the mandatory and
optional elements below.
Records? Yes Records shall be prepared in accordance with the
procedures.
Linkages
Section 5.4, “Training”.
It is recommended you read this section in conjunction with the document Risk Management
Programme Manual for Animal Product Processing. This document is available on the MPI
website www.foodsafety.govt.nz.
Outcome
The business shall have effective and documented procedures for verification.
Purpose of verification
Verification is an ongoing management responsibility of the business.
Verification requires the business to provide evidence that all the Critical Control Points and
supporting systems are implemented and operational on an ongoing basis.
Requirements for verification
1. Perform supervisor checks
The manager or a senior staff member shall check all records of Critical Control Points and
supporting systems either on a daily basis or prior to the release of batches of products.
This check shall confirm that all monitoring and corrective actions have occurred in
accordance with the documented procedures. All records checked in this way shall be
signed and dated.

97
2. Conduct a formal review of your programme
At least annually, and whenever necessary, the manager shall conduct a review to see that
all procedures remain suitable and effective and all records are maintained.
The business shall keep a record stating:
· the time of the review;
· the people who participated in the review;
· the procedures that are reviewed;
· the records that are examined;
· any corrective action that is taken.
This review shall also check that:
· job descriptions are used and/or procedures are followed;
· training records are maintained;
· maintenance and repairs are planned and taking place;
· information from customer feedback or complaints has been acted upon;
· findings from product recalls are acted upon;
· information from regulatory assessments and external audits has been acted upon.
Note that it is expected that information about product or manufacturing issues will be
dealt with at the time. The purpose of the review is for the manager and the “team” to
consider again whether all necessary actions have taken place.
3. Process and product tests
A business may use tests of in-process samples, product samples and environmental
samples, to confirm the suitability of the control measures.
Examples of product and process tests have been detailed in section 3.8, “Process
Monitoring”. These may also be used for the purposes of verification.
Due to the cost implications, sampling and testing should be used wisely and as
appropriate by the business to provide evidence that the control measures are suitable and
effective.
A business may carry out other process and product tests in accordance with other product
or process outcomes that may be established.
4. Internal audits
A business may carry out internal audits.
If this is done, audits should be programmed on a periodic basis, as well as taking place
after changes to the process or Programme, or where problems have arisen.
An audit plan for internal audits should be drawn up showing the timetable for the audits,
what activities will be audited, and by whom.

98
A procedure for auditing should also be established. A checklist may be used as the basis
for the procedure. Records must be kept of all audit activities.
An audit checklist is shown in Attachment 1: Internal Audit checklist.
5. Supplier audits
Second party audits of suppliers may be undertaken as part of a Supplier Quality
Assurance Programme section of your Programme. A procedure for this activity should be
developed.
5.8 Programme Approval or Registration
(regulator roles, auditor roles)
Procedures? No
Records? Yes Keep a record of all correspondence and reports
from regulators and auditors.
Linkages
Animal Products Act 1999
Food Act 1981
Outcome
Your programme will need to be approved by the regulator in accordance with the legislation
which applies (A Food Safety Programme under Food Act 1981 or A Risk Management
Programme under Animal Products Act 1999).

99
Choosing your programme
This flowchart is to assist you decide if a FSP or RMP will best suit your ice cream business:
Approval of Food Safety Programmes under the Food Act 1981
A number of pathways for approval are allowed under the Food Act 1981. More details are
available on the MPI website www.foodsafety.govt.nz.
The following is a brief summary of the steps an operator may take to register and operate a
Food Safety Programme:
· Operator develops Food Safety Programme
· Operator engages an approved auditor to prepare audit report
· Operator completes MPI application form and submits Food Safety Programme with
audit report
· MPI reviews information and registers programme if all requirements are met
· Operator runs business according to the programme, and keeps all required records
· Approved Auditor carries out annual audit

100
Registration of Risk Management Programmes under the Animal
Products Act
A Risk Management Programme may be a template programme, or one the operator has
developed. More details on developing and registering a Risk Management Programme are
available on the MPI website www.foodsafety.govt.nz.
The following is a brief summary of the steps an operator may take to register and operate a Risk
Management Programme:
· Operator develops Risk Management Programme or completes template
· Operator carries out validation (or develops a validation protocol)
· Operator contracts the services of a recognised evaluator to complete the evaluation
report. (Evaluation is not required if a template programme is used)
· Operator completes MPI application form and submits Risk Management Programme
and evaluation report
· MPI reviews information and registers programme if all requirements are met
· Operator runs business according to the programme, including any conditions (eg
validation protocol), and keeps all required records
· Recognised verifier carries out verification at the frequency required for the particular
programme (can depend on export requirements etc).

101
Appendix 1: Definitions
Term Definition
Batch A quantity of production with unique characteristics (process or ingredients) covering a
period of time not in excess of 24 hours.
Control (noun) The state wherein correct procedures are being followed and criteria are being met (Codex
definition).
Control (verb) To take all necessary actions to ensure and maintain compliance with criteria established in
the HACCP Plan (Codex definition).
Control measure Any action and activity that can be used to prevent or eliminate a food safety hazard or
reduce it to an acceptable level (Codex definition).
Corrective action Any action to be taken when the results of monitoring at the Critical Control Point (CCP)
indicate a loss of control (Codex definition).
Critical Control Point A step at which control can be applied and is essential to prevent or eliminate a food safety
hazard or reduce it to an acceptable level (Codex definition).
Critical Limit (CL) A criterion that separates acceptability from unacceptability (Codex definition).
Deviation Failure to meet a Critical Limit (Codex definition).
Evaluation Assessment of an individual plan, programme or system to determine compliance with
regulatory requirements. This will involve review of documentation and, in some cases,
review of operations or observation of practice (MPI definition).
Finished product Product as presented to the consumer or user, and as defined by individual product
manufacturers.
Flow diagram A systematic representation of the sequence of steps or operations used in the production
or manufacture of a particular food item (Codex definition).
Food for Retail sale Food for sale to the public and includes food prior to retail sale which is -
(a) manufactured or otherwise prepared, or distributed, transported or stored; and
(b) not intended for further processing, packaging or labelling
(ANZ Food Standards Code)
Food for catering
purposes
Those foods for use in restaurants, canteens, schools, caterers or self-catering institutions,
where food is offered for immediate consumption (FSANZ (formerly ANZFA) definition).
Food Safety
Programme (FSP)
A programme designed to identify and control food safety risk factors in order to establish
and maintain food safety (Food Act 1981)
HACCP Hazard Analysis and Critical Control Point (HACCP) is a system which identifies, evaluates
and controls hazards which are significant for food safety (Codex definition).
Hazard A biological, chemical or physical agent in, or condition, of food with the potential to cause
an adverse health effect (Codex definition).
Hazard analysis The process of collecting and evaluating information on hazards and conditions leading to
their presence in order to decide which are significant for food safety and therefore should
be addressed in the HACCP Plan (Codex definition).

102
Term Definition
Ice cream Ice cream means a sweet frozen food made from cream or other milk products or both,
and other foods, and is generally aerated. It must contain no less than
(a) 100g/kg of milk fat; and
(b) 168g/litre of food solids (ANZ Food Standards Code).
Intra company
transfer
A transfer of food between elements of a single company, between subsidiaries of a parent
company, or between subsidiaries of a parent company and the parent company (ANZ
Food Standards Code).
Monitor The act of conducting a planned sequence of observations or measurements of control
parameters to assess whether a CCP is under control (Codex definition).
Operator-defined limit A measurable limit established by a risk management programme operator to manage the
fitness for purpose of animal material or animal product.
Pasteurisation (a) Heating milk to a temperature of no less than 72o
C, and retaining at such
temperature for no less than 15 seconds, then immediately and rapidly cooling to
either a temperature that is appropriate for further processing, or a storage
temperature that maintains the milk in a wholesome condition during its shelf life.
(b) Heating milk or dairy produce using any other time and temperature combination of
equal or greater lethal effect on pathogenic micro-organisms.
Pasteurisation conditions, as defined heat treatments, are designed to reduce the number
of Mycobacterium tuberculosis, M. bovis and Coxiella burnetii by at least a factor of 105
(log
5). In addition, it results in prolonging the keeping quality of the dairy produce under
refrigerated conditions resulting in only minimal chemical, physical and organoleptic
changes.
Programme A documented programme complying with the principles of HACCP designed to identify and
control food safety risk factors in order to establish and maintain food safety.
Regulatory Limit A measurable regulatory requirement that is critical to fitness for intended purpose of
animal material or animal product.
Risk Management
Programme (RMP)
A risk management programme is a programme designed to both -
(a) identify; and
(b) control, manage and eliminate or minimise -
Hazards and other risk factors in relation to the production and processing of animal
material and animal products in order to ensure that the resulting animal product is fit for
intended purpose.
Ready-to-eat-food Ready-to-eat-food is food that is ordinarily consumed in the same state as that in which it
is sold or distributed. (Food Standards Australia New Zealand (formerly ANZFA) definition)
Small package A package with a surface area of less than 100 cm2
(ANZ Food Standards Code).
Step A point, procedure, operation, or stage in the food chain including raw materials, from
primary production to final consumption (Codex definition).
Transportation outer A container or wrapper which encases packaged or unpackaged foods for the purpose of
transportation and distribution, and which is removed before the food is used or offered for
retail sale, or which is not taken away by the purchaser of the food (ANZ Food Standards
Code).
Validation The process by which evidence is obtained to demonstrate that animal material or animal
product will be fit for intended purpose, through the achievement of any regulatory limit or
operator defined limit.

103
Term Definition
Verification (external) Includes the ongoing checks carried out by recognised persons to determine whether -
(a) Operations that are subject to a risk management programme or a regulated control
scheme are in compliance with the requirements of the programme or the scheme or
of the Act
(b) Animal materials or products for whose export on official assurance is required have
been produced or processed in a way that meets the requirements for the official
assurance
Verification
(internal/operator)
Application of methods, procedures, tests and other checks by the operator to:
§ validate the risk-based programme;
§ determine the ongoing compliance and applicability of the risk-based programme;
§ revalidate the risk-based programme when changes occur that may have a significant
impact on the outcome of the product.

104
Appendix 2: Background Information
on Food Safety Hazards
1 Introduction
The purpose of this technical annex is to provide background information on food safety hazards
to provide guidance in identifying potential hazards within the specialist manufacture of ice
cream. The products included in the scope of this annex are ice cream, frozen dessert systems,
gelato, sorbet, water ices, frozen yoghurts, milk ices, ice confections and soft serve wet mixes
with frozen step.
Foodborne outbreaks associated with ice cream have been minimal in the past century. In the
United States the majority of foodborne outbreaks were contributed to the use of raw milk and
eggs (Bryan, 1983). Ice cream is inherently a safe food when good manufacturing practice is
used. These preventive practices include:
· in-plant process control such as pasteurisation;
· use of pasteurised milk;
· rapid cooling and freezing, which minimises microbial growth;
· cleaning and sanitisation;
· final product testing for pathogens and indicator organisms such as Standard Plate
Counts and coliform testing (Vought and Tatini, 1998).
Data from the United States of America show that the key etiological sources of ice cream
associated foodborne outbreaks from 1993 to 1997 were Salmonella, and one-off cases sourced
from heavy metals and Giardia lamblia. Two outbreaks had unknown etiological sources (CDC,
2000). The majority of ice cream complaints in New Zealand were physical hazards.
Complaints since 1997 have included glass, metal, plastic, paper, hair, fingernail, muslin cloth
and insects. There have been no reports of foodborne outbreaks associated with ice cream in
New Zealand, except for two cases since 1997 derived from “snow freeze” (MoH, 2000b).
“Snow freeze” sold at retail stores is, however, outside the scope of these Guidelines.
2 Ice cream manufacturing process
2.1 Heat processed food ingredients
Milk
Milkfat sources used in ice cream making can include fresh cream, butter oil, sweet butter, whole
milk and other dairy products. Non-fat milk solids are derived from whole milk, skim milk,
condensed milk, dried whey, buttermilk and non-fat dry milk (ICMSF, 1998). The pre-
pasteurisation microflora of the ice cream is the microflora of the individual mix ingredients.

105
Raw milk is a vehicle for milkborne outbreaks. Campylobacteriosis and salmonellosis are well
established as illnesses that may be contracted from milk and milk products. Salmonellae may
contaminate the milk during the milking process via hands, equipment or direct contamination of
the milk by faecal material (Todd, 1989). Listeriosis and hemorrhagic colitis outbreaks have
also been traced to milk (Jay, 1996).
Raw milk held at refrigerator temperatures for several days invariably shows the presence of
several or all bacteria of the following genera: Enterococcus, Lactococcus, Streptococcus,
Leuconostoc, Lactobacillus, Microbacterium, Oerskovia, Propionibacterium, Micrococcus,
Proteus, Pseudomonas, Bacillus, and Listeria and members of at least one of the coliform genera
(ICMSF, 1998).
Stabilisers/emulsifiers
Small amounts of emulsifier(s) improve whipping properties, while stabilisers improve body and
texture and prevent ice crystal formation. Mix ingredients are combined and may be held for a
short time to allow the stabiliser to hydrate. Time–temperature regulations vary from country to
country (ICMSF, 1998).
Water
Water (including ice and steam) that comes into direct or indirect contact with animal material or
animal product must be potable water or clean seawater at the point of use. An alternative water
quality standard determined by the operator can be used provided that the water quality standard
is determined by an analysis of hazards and other risk factors, and that the suitability for
processing of animal material or fitness for intended purpose of animal product is not adversely
affected. Supporting systems should be in place to manage the water quality standard. Such
systems may include a water sampling and testing programme.
Pasteurisation and homogenisation
Heat treatments applied to ice cream mixes extensively destroys microbial growth, yet survivors
are generally spores. Lack of pasteurisation will enable the survival of pathogens. Post-
pasteurisation aerobic plate counts are usually a few hundred cfu/ml or lower.
In the United States parameters for pasteurisation are based on, but are higher than, time–
temperature combinations used for milk. Heat treatments must be 3°C higher than those used for
milk for each minimum holding time (ICMSF, 1998). The following table gives the
pasteurisation requirements of ice cream mix for different countries.
Table A2.1: Some pasteurisation requirements for ice cream
Country Pasteurisation requirement
UK 65.5o
C (150o
F) for at least 30 minutes
71o
C (160o
C) for at least 10 minutes
79.5o
C (175o
F) for at least 15 seconds
148.8o
C for two seconds

106
USA 68o
C (155o
F) for 30 minutes
79o
C (175o
C) for 25 seconds
Japan 68o
C for 30 minutes or by a method having equal or better effect
Denmark At least 65ºC for 30 minutes within one hour of mixing ingredients
France 60-65o
C for at least 30 minutes
Singapore 66o
C for 30 minutes
72o
C for 10 minutes
Source: ICMSF, 1998.
Ice cream mixes are homogenised to improve body and texture of the product. The homogeniser
often functions as the metering pump for the HTST pasteuriser.
2.2 Post-heat treatment
Additional ingredients
Flavours may be added before or after pasteurisation and homogenisation. Other ingredients
may be added post-pasteurisation, such as fruit, nuts, confectionery and flavours. These
ingredients may contribute to contamination through the presence of pathogens and toxins
(ICMSF, 1998).
Spices sometimes contain bacteria that can cause foodborne infections, but are not a major
source of foodborne disease (ICMSF, 1998). Spices contain spore-forming organisms and are
capable of producing gastroenteritis when ingested in large populations. Bacillus cereus was
tested for prevalence and levels in 110 variety of spices. The organism was found in 53 percent
of these samples (Powers et al., 1976). Te Giffel et al. (1996) found in a recent survey B. cereus
levels of 1 × 102
to 1 × 106
in samples tested. Other pathogens found in some spices included
Clostridium perfringens (Powers et al., 1975) and there were several outbreaks of salmonellosis
(ICMSF, 1998).
The New Zealand Microbiological Reference Criteria for Salmonella in herbs and spices
(Ministry of Health, 1995a) is zero in 25 g. New Zealand commercial suppliers of treated spices
usually guarantee that their products meet the set criteria. Bacterial spores may survive cooking
temperatures and temperatures between 3°C and 50°C. Spices containing these spores should be
considered as a potential hazard if the production of, or final product to which the spices are
added, are not properly prepared and handled (ICMSF, 1998). Supporting systems may include
fumigation or irradiation, or treatment parameters to enable proper handling of spices and the
addition of spices into products. The use of spices that have been treated to reduce the microbial
loading is advisable along with sourcing spices from preferred suppliers, setting quality
specifications and managing the procurement of spices under an effective Supplier Quality
Assurance (SQA) programme.

107
Cooling/freezing
The pasteurised mix is cooled and aged to allow physical changes. After ageing, ice cream mix
is promptly frozen, unless it is to be used for soft serve ice cream. Hardened ice cream is frozen
in a two-step process.
The ice cream is firstly partially frozen to minus 5°C to minus 8°C during which air is beaten
into the mix. Partially frozen mix is packaged and placed in a hardening room or freezing tunnel
where complete freezing to minus 25°C to minus 30°C occurs. Microbial spoilage does not
occur if ice cream mix is promptly frozen. The low temperature of frozen ice cream completely
prevents microbial growth. Microbial growth and spoilage can take place when uncontrolled
storage delay between pasteurisation and storage arises (ICMSF, 1998).
Packaging
The following excerpt is extracted from the Animal Products (Specifications for Products
Intended for Human Consumption) Notice 2004 detailing packaging requirements for products
intended for human consumption. (The Notice can be accessed from the MPI website):
1. The composition and where appropriate, the conditions of use of packaging must:
(a) comply with the requirements specified in the current US Code of Federal
Regulations, Title 21, Parts 170–199 (21 CFR 170–199), which apply equally to
coatings and linings of containers and cartons where these are the direct product
contact surface; or
(b) comply with the requirements specified in the current Australian Standard AS2070–
1999 Plastics materials for food contact use; or
(c) be determined by the operator to be suitable for use, based on an analysis of hazards
and other risk factors from the packaging.
2. If compliance with this specification is achieved through meeting the requirements of
subclause (1)(a) or (b), the risk management programme must state the full reference to the
regulation, part, section or standard with which the packaging complies.
Soft serve wet mix
Soft serve ice cream is usually drawn from the freezer at about minus 6°C to minus 7°C. The
wet mix is packed off after the initial freeze of the ice cream making process. Contamination
and temperature abuse of soft serve ice cream mix could occur. Facilities for cleaning and
sanitising freezers and associated equipment are required to prevent contamination. Prevention
of both contamination and temperature abuse of the mix is required. Improper refrigeration may
permit bacterial growth to high levels causing spoilage (ICMSF, 1998). The use of HACCP
(Hazard Analysis Critical Control Point) may be required to control and monitor temperatures of
equipment and product.

108
3 Hazards
There have been no reports in New Zealand of foodborne illness outbreaks associated with
products covered in these Guidelines. In the United States there have been cases of foodborne
outbreaks transmitted through ice cream from 1993-1997 (see Table A3.1).
Table A2.2: Number of reported foodborne disease outbreaks, cases and deaths by contributing
factor transmitted through ice cream in the United States from 1993–97
Year Outbreaks Cases Deaths Etiology
n % n % n % Etiologic agent n
1993 3 0.6 32 0.2 0 0.0 Salmonella 3
1994 5 0.8 919 5.7 0 0.0 Salmonella 3
Heavy metals 1
Unknown 1
1995 1 0.2 60 0.3 0 0.0 Unknown 1
1996 6 1.3 183 0.8 0 0.0 Salmonella 5
Giardia lamblia 1
1997 0 – – – – – – –
The outbreaks of foodborne disease transmitted through ice cream between 1993 and 1997 in the
United States have ranged from zero to six outbreaks, up to 919 cases in 1994 and as low as 32
cases in 1993 with no deaths. The percentage of foodborne disease derived from ice cream range
from 0.2 to 1.3 percent of outbreaks over the period and between 0.2 and 5.7 percent of reported
cases. The majority of outbreaks have been contributed to by Salmonella, one from heavy
metals, one from Giardia lamblia, and two outbreaks had unknown etiological sources.
3.1 Biological hazards
Salmonella
Ice cream made from raw milk and cream is susceptible to similar inherent dangers as the
consumption of raw milk. The ability for Salmonella to survive prolonged periods of time in
frozen foods has been established. S. enteritidis and S. typhimurium were isolated from ice
cream held at –23°C for seven years (D’Aoust, 1989).
Raw or improperly pasteurised eggs containing Salmonella were involved in a number of
outbreaks in the United States.
An outbreak of Salmonella enteritidis in 1994 associated with ice cream products reported 80
confirmed cases (CDC 1994). However the final number of reported cases after the CDC report
was issued was up to 225 000 cases. An investigation found that particular production codes of
the ice cream samples of collected had Salmonella enteritidis. The isolates from the stools and
from the ice cream were of the same bacteriophage type. This served to confirm the ingestion of
S. enteritidis was a direct result of eating these ice creams.

109
The results of this foodborne outbreak investigation found the 95 percent confidence interval for
S. enteritidis among the samples was <0.001 to 2.4 cells/g. The 95 percent upper limit of
S. enteritidis per gram was 0.38 for five of six consumer samples. Based on this the number of
S. enteritidis cells per serving (65g) was 25. Based on the consumption of a single sundae cone
(73g, prepackaged), the infective dose would appear to be no more than 28 cells/serving (Vought
and Tatini, 1998).
The cause of the contamination was thought to have originated during transportation of
pasteurised ice cream mix in tankers that had previously been used to transport unpasteurised
raw egg. The ice cream mix was not subsequently pasteurised (Hennessy et al., 1996, see
ICMSF, 1998).
Transportation procedures should be reviewed and verified so that tanker trucks or transport
vehicles are either dedicated to receiving only pasteurised mix or, if used to transport raw
materials, assurances given that the transport vehicle is adequately cleaned and sanitised to
prevent any contamination.
A number of Salmonella enteritidis outbreaks have been associated with home-made ice cream
in the United States using raw eggs (CDC 1994). In one case the ice cream was properly chilled,
no food-handling errors were identified, and the source was therefore linked to the raw eggs
utilised in the ice cream.
Listeria
Listeria monocytogenes does not survive pasteurisation, so if Listeria is present post
pasteurisation there has been contamination post pasteurisation. The inability to grow at freezing
temperatures minimises the risk associated with this and other pathogens (Kovak et al., 1996,
Ryser and Marth, 1991). The notable foodborne Listeriosis cases traced to dairy products have
mainly been in raw and pasteurised milk and soft cheeses (Jay, 1996). Ice cream and specialty
dairy products have been found to contain Listeria spp, but at a lower frequency and more
sporadically compared to other dairy products (Lovett, 1989).
Overall, standard pasteurisation protocols for milk are adequate for destroying L. monocytogenes
at levels of 105
and 106
/ml. The D values for raw milk pasteurised at 71.7ºC/15secs (high-
temperature, short time-HTST) was adequate to reduce the normally existing levels of this
organism to below detectable levels. The low-temperature, long-time (LTLT) was found to be
even more destructive (Jay, 1996).
This pathogenic micro-organism has the ability to survive at refrigeration temperatures. Scott A
strain has been found to be the most heat resistant strains of Listeria monocytogenes. However,
pasteurisation guidelines for ice cream mixes achieve adequate destruction of the species. Major
ingredients in ice cream, ice milk and milk shake mixes such as some stabilisers, e.g. some
starches, increases the thermal resistance of Listeria monocytogenes (Holsinger et al., 1992).
A study was carried out by members of Environmental Health Departments or Public Health
Laboratories in England and Wales. Of the 150 samples of ice cream that were sampled and
isolated for L. monocytogenes, only three samples contained Listeria species. Products such as
cheese contained a higher frequency of Listeria. Recommendations to use pasteurised milk in

110
the production of cheese and strict attention to hygiene in the dairy premises are required to
prevent contamination of products. These Guidelines can similarly be applied to other dairy
products such as ice cream. The Listeria strains found in the samples were serogroups 4 (one
sample) and 4b (two cases). Most cases of human infection (80 percent) are caused by serogroup
four strains. The levels of Listeria in this study were generally low, but precaution is required
due to the ability of this organism to multiply at refrigeration temperatures.
Bacillus cereus
No foodborne outbreaks associated with ice cream due to Bacillus cereus have been reported.
However B. cereus can be found in milk, causing a “bitty” cream or sweet curdling. Milk
contaminated with B. cereus has been traced to canned milk that was allowed to stand after
emptying and to mastitic cows. Bacillus spores have been found to survive in UHT-processed
milk (Johnson, 1984). Enterotoxigenic strains of B. cereus have been found to contain
85 percent of 83 strains from raw milk being positive for the diarrheagenic toxin (Jay, 1996).
Campylobacter
A number of Campylobacter outbreaks reported in the United States have resulted from the
consumption of raw milk. Campylobacter jejuni was found in the stools of nine out of 12
persons. Campylobacter is present in the intestinal tracts of about 40 percent of dairy cattle
(American Medical Association, 1984). C. jejuni is a heat sensitive bacterium that can be
destroyed by milk pasteurisation temperatures (Jay, 1996).
Campylobacter spp can be found in the faeces of all animals; on many occasions the animals do
not show signs of clinical disease (Johnston, 1990). Since healthy animals may be carriers of
Campylobacter spp., faecal contamination of milk represents a potential route leading to human
infection.
Campylobacteriosis in New Zealand has significantly been associated with the consumption of
raw and undercooked foods (notably poultry and unpasteurised dairy products) and the
consumption of untreated drinking water (ESR, 1996).
Staphylococci
As Staphylococci should be destroyed by heat treatment of the milk, the occasional presence of
enterotoxigenic S. aureus may be due to post-processing contamination either through
cleanliness and sanitation of equipment, handling or storage (Batish and Chander, 1987).
Staphylococcal enterotoxin in ice cream was discovered in several outbreaks reported in the
1930s and 1940s. It was usually found that ice cream mix was contaminated at the time of
preparation, and temperature abuse allowed the Staphylococci to multiply before and during the
long period of cooling before the mix froze (Bryan, 1983). Butter has also been implicated as a
vehicle (Bryan, 1983).
Raw milk, and that sourced from cows with clinical or subclinical mastitis, can frequently
contain Staphylococcus aureus (ICMSF, 1998). It will grow in milk that is not quickly cooled
and kept chilled. High S. aureus populations of greater than 106
CFU /ml are considered
necessary for detectable enterotoxin to form. S. aureus and enterotoxin formation could be
minimised through good animal health and milking practices followed by rapid chilling of the

111
milk and subsequent pasteurisation. Animal strains of S. aureus have rarely been associated with
outbreaks of staphylococcal food poisoning in humans in New Zealand (Wilks and Humble,
1997).
Mycobacterium bovis (TB)
The following table is recent data on the presence of Mycobacterium bovis (TB) presented on the
basis of region (Regional Council Boundary) and TB vector area (a risk area where infection is
present in and transmitted to, cattle from wildlife). The results indicate that Mycobacterium
bovis (TB) may be present in some dairy herds in New Zealand, and that the presence of
Mycobacterium bovis (TB) varies from region to region (see Table A2.2).
Table A2.3: Mycobacterium bovis (TB) infected cattle herds in New Zealand at 30 June 2000
Region Area class Herd type Herds Number infected herds
Northland Free Dairy 1574 0
Auckland Free Dairy 941 0
Auckland Risk Dairy 49 0
Waikato Free Dairy 5653 9
Waikato Risk Dairy 461 8
Bay of Plenty Free Dairy 1032 1
Gisborne Free Dairy 11 0
Hawkes Bay Free Dairy 75 1
Hawkes Bay Risk Dairy 4 0
Taranaki Free Dairy 2462 1
Manawatu/Wanganui Free Dairy 912 1
Manawatu/Wanganui Risk Dairy 207 4
Wellington Risk Dairy 268 15
Nelson/Marlborough Free Dairy 297 2
Nelson/Marlborough Risk Dairy 40 1
West Coast Free Dairy 18 1
West Coast Risk Dairy 429 59
Canterbury Free Dairy 606 1
Canterbury Risk Dairy 191 7
Otago Free Dairy 223 5
Otago Risk Dairy 155 12
Southland Free Dairy 614 3
Southland Risk Dairy 64 0
Escherichia coli
E. coli 0157:H7 infection was first identified in New Zealand in 1993. Between that time to the
end of December 1998, there have been a total of 79 cases of infection by the pathogen, 48 of
which were reported in 1998. Consumption of unpasteurised milk and insufficiently treated
water should be avoided.

112
3.2 Chemical hazards
Chemical hazards are likely to arise through raw materials, for example milk, agricultural
chemicals, environmental contaminants (e.g. heavy metals, organochlorines), and possibly
through ice cream production.
Raw milk
Raw milk is likely to be contaminated directly or indirectly from hazards such as chemical
residues and contaminants. Direct contamination occurs where the contaminant is in direct
contact with milk either through misuse or accidental contamination. The farm dairy’s Risk
Management Programme (RMP) must contain procedures that prevent contamination from the
surroundings, equipment, detergents, sanitisers, extraneous substances, toxic substances,
pesticides or similar substances.
Indirect contamination occurs where the chemical enters the milk from the animal. This usually
occurs through the grazing and feeding of the milking animal and her treatment with animal
remedies. Examples of indirect contamination include:
· environmental contaminants that are ingested with the grass, feed or water
(environmental contaminants include DDE, dieldrin and chemical elements such as
heavy metals);
· pesticides on grass or feed or in water;
· animal remedies such as antibiotics and other antibacterial drugs, endoparasiticides,
ectoparasiticides, etc.;
· illegal drugs (some drugs are not registered for use in New Zealand, e.g. bovine
somatotrophin).
A farm dairy’s RMP must also include procedures to ensure that the milk of animals treated with
an animal remedy within the withholding period is not sold for human consumption. Procedures
must also include the exclusion of contaminated milk from sale.
Manufacturers and raw milk safety
All manufacturers are required to have a RMP that contains provisions that ensure the milk used
for the manufacture of dairy products is safe. All manufacturers are required to test raw milk
from each farm at least three times a month for inhibitory substances, which include antibiotics.
Farms found supplying milk contaminated with inhibitory substances are subject to penalties and
follow-up testing to demonstrate that the contamination has ceased.
To ensure milk safety, some manufacturers also monitor milk for other substances such as DDE,
and take action if milk is found to be contaminated.
National Milk Residues Programme
The National Milk Residues Programme is run by MPI with the provision of sampling and
testing services contracted to AsureQuality. This programme is designed to provide information
on the occurrence of residues and contaminants in raw milk and to investigate and control the
movement of potentially contaminated milk.

113
This programme currently examines raw milk and colostrum at the farm silo, and encompasses
all farm dairies including those supplying milk for domestic consumption and export, and covers
milk and dairy product eligible for export, from cows, goats and sheep.
The National Milk Residues Programme consists of two parts: the monitoring programme and
the surveillance programme.
Each season, the monitoring programme selects a minimum of 300 farms at random from all the
farm dairies supplying export aligned companies, plus additional samples to capture other
species, domestic supply only, and colostrum. Samples of milk are collected from these farms
and analysed for approximately 75 residues and contaminants.
The surveillance programme specifically investigates situations of potential contamination.
Surveillance may be based on particular residues and contaminants, regions, times of the season
or groups of farm dairies. The surveillance plan is agreed annually, based on a review of the
situations of greatest risk. The plan may change during the season if areas of concern emerge.
Where the programme finds that residues and contaminants exceed safe levels (e.g. the
maximum residues limit (MRL) is breached) or unusual results are found, an investigation
supervised by MPI is undertaken.
Where necessary, MPI takes further action to prevent contamination of the food supply. These
actions vary depending on the specific situation and may include disposal of contaminated
product, restriction on supply from specific farms, and changing the registration conditions on a
particular animal remedy or pesticide.
Chemical residues
Chemical residues of pesticides, herbicides and fumigants may be present in herbs and spices.
Of particular concern are residues of methyl bromide, a fumigant used to control insect
infestation in spices, and ethylene oxide, a chemical used for reducing microbial contamination.
The Supplier Quality Assurance (SQA) programme should ensure that chemical residue levels
are below the maximum permissible levels specified in New Zealand and importing country
regulations (where applicable).
The chemical residue status of fresh fruit added to ice cream should be considered as a potential
hazard during the production of, and to, the end product. The New Zealand (Maximum residue
limits of agricultural compounds) Food Standards 2011 states that the MRL of any agricultural
compound present in a food consisting of one or more of the foods listed in Column 4 of
Schedule 1 is calculated as the sum of the MRL specified in Column 5 of Schedule 1 for each
food multiplied by the proportion of that food in the food product.
A person may only sell a food listed in Column 4 of Schedule 1 that contains residues of an
agricultural compound listed in the corresponding row of Column 1 of Schedule 1 (as measured
against the residue listed in the corresponding row in Column 3 of Schedule 1) if the residue
does not exceed the MRL specified in the corresponding row of Column 5 of Schedule 1.
A person may sell a food containing residues of an agricultural compound not exceeding
0.1mg/kg if –

114
(a) that agricultural compound is not specified in Column 1 of Schedule 1; or
(b) Column 5 of Schedule 1 does not specify an MRL for that agricultural compound in
relation to a food of that type, kind, or class.
This could be monitored, or assurances of residue levels could be provided, through an effective
SQA programme.
3.3 Physical hazards
New Zealand’s complaints (Ministry of Health, 2000) indicate that foreign matter is the major
source of hazard in ice cream. The foreign matter complaints include three cases of glass, metal
and plastic respectively, paper, hair, steel bolt, steel rivet, fingernail, muslin cloth and insects.
Complaints associated with ice cream service in New Zealand since 1997 have also been
recorded. Complaints sourced from physical hazards include a bug found in ice cream, blood on
cone/serviette, metal in ice cream and hair on ice cream.
The New Zealand Food Regulations 1984 require that spices shall not contain foreign organic
and inorganic matter, or any other unsuitable or inferior material. Specifications for
commercially available spices normally include a requirement that they be free from foreign
objects. Powdered spices are generally sieved and sometimes undergo metal detection to remove
foreign objects. The SQA programme should ensure that these ingredients are free from foreign
objects that may pose a food safety hazard.
Metal detection
When installing a metal detection system, it is important to take into consideration the types of
metal likely to occur in the product, the capability of the machine, and the characteristics of the
product. The limitations of the detector should be clearly understood and reflected in the food
safety objective set for metal objects. The detection capability of metal detectors is generally
influenced by the type, size, shape and orientation of the metal, and the characteristics of the
product (e.g. moisture content, temperature). Some processors set their critical limits for metal
based on the limit of detection of the machine.
A detailed method for checking the performance of the metal detail is required of the processor.
The procedures should include how the test piece is mounted and passed through the search head
with or without product being present, examination procedure for reject material, frequency and
interval of calibration and testing.
4 Hazard control
Hazards associated with raw materials and processes should be identified and controlled to
acceptable levels to make safe products. Some elements of an effective SQA programme are the
inclusion of agreed customer–supplier specifications, audited suppliers and certificates of
analysis (Mortimer and Wallace, 1994). Manufacturing plants should also have procedures in
place for verification of compliance to agreed specifications, physical inspection and
microbiological testing of incoming raw materials.

115
The key causes of common foodborne outbreaks associated with ice cream were isolated mainly
to raw milk and eggs. Pathogens that are incorporated into ice cream can survive in the frozen
product for many months (Bryan, 1983).
Minimising pathogens causing foodborne illness can be achieved by the use of pasteurised milk
in ice mixes, either omission of eggs or use of pasteurised egg products in these mixes, and rapid
freezing of these mixes.
References
American Medical Association. 1984. Campylobacter outbreak associated with certified raw
milk products – California. JAMA 252: 2386.
Baker M, Eyles R, Bennett J, Nicol, C, Wong W, Garrett N. 1999. Emergence of verotoxigenic
Escherichia coli (VTEC) in New Zealand. New Zealand Public Health Report 6: 1–4.
Batish VK, Chander H. 1987. Occurrence of Staphylococcus aureus and their preformed
enterotoxins in frozen dairy products. Australian Journal of Dairy Technology Mar/Jun, 22–4.
Bryan FL. 1983. Epidemiology of milk-borne diseases. Journal of Food Protection 46: 637–49.
Centres for Disease Control and Prevention. 2000. Surveillance for foodborne-disease outbreaks –
United States, 1993–1997. Morbidity and Mortality Weekly Report 49: 27–42.
Centres for Disease Control and Prevention. 1994. Outbreak of Salmonella enteritidis
associated with homemade ice cream – Florida, 1993. Morbidity and Mortality Weekly Report
43: 669–71.
Centres for Disease Control and Prevention. 1994. Emerging infectious diseases outbreak of
Salmonella enteritidis associated with nationally distributed ice cream products – Minnesota,
South Dakota and Wisconsin, 1994. Morbidity and Mortality Weekly Report 43: 740–1.
D’oust J. 1989. Chapter 9: Salmonella. In: Foodborne Bacterial Pathogens. Doyle MP (ed).
New York: Marcel Dekker, Inc.
ESR [Institute of Environmental Science and Research Ltd., Health]. 1996. Surveillance and
control notes: risk factors for campylobacteriosis identified in the study. New Zealand Public
Health Report 3: 20.
Holsinger VH, Smith PW, Smith JL, Palumbo SA. 1992. Thermal destruction of Listeria
monocytogenes in ice cream mix. Journal of Food Protection 55: 234–7.
ICMSF. 1998. Chapter 16: Milk and dairy products. In: Microorganisms in Foods 6.
International Commission on Microbiological Specifications for Foods of the International
Union of Biological Societies. London: Blackie Academic and Professional.
Jay JM. 1996. Chapter 7: Fermentation and fermented dairy products; Chapter 22: Foodborne
listeriosis. In: Modern Food Microbiology. New York: Chapman & Hall.
Johnson KM. 1984. Bacillus cereus foodborne illness – an update. Journal of Food Protection.
47: 145–53.
Johnston AM. 1990. Foodborne illness: veterinary sources of foodborne illness. Lancet 336:
856–8.

116
Kozak J, Balmer T, Byrne R, Fisher K. 1996. Prevalence of Listeria monocytogenes in foods:
incidence in dairy products. Food Control 7: 215–21.
Lovett J. 1989. Chapter 8: Listeria. In: Foodborne bacterial pathogens. Doyle MP (ed). New
York: Marcel Dekker, Inc.
Martin JH, Blackwood PW. 1971. Effect of pasteurization conditions, type of bacteria, and
storage temperature on the keeping quality of UHT-processed soft-serve frozen dessert mixes.
Journal of Milk and Food Technology 34: 256–9.
Ministry of Agriculture and Forestry. 2000a. A Guide to HACCP Systems in the Meat Industry.
Vol. 2 (Appendix X 4: 27).
Ministry of Agriculture and Forestry. 2000b. Animal Products (Specifications for Products
Intended for Human Consumption) Notice. Wellington, pp 14, 15, 19.
Ministry of Health. 1995a Microbiological Reference Criteria for Food. Wellington: Ministry
of Health.
Ministry of Health. 2000b. Communication: Foodborne illnesses associated with ice cream.
Wellington: Ministry of Health.
Mortimer S, Wallace C. 1994. Chapter 5: Designing safety into products and processes. In:
HACCP: A practical approach. London: Chapman and Hall.
New Zealand Food Regulations. 1984. Wellington.
New Zealand (Maximum Residue Limits of Agricultural Compounds) Mandatory Food Standard.
1999. Wellington.
Powers EM, Lawyer R, Masouka Y. 1975. Microbiology of processed spices. Journal of Milk
and Food Technology 38: 683–7.
Powers EM, Latt TG, Brown T. 1976. Incidence and levels of Bacillus cereus in processed
spices. Journal of Milk and Food Technology .36: 668–70.
Ryser ET, Marth EH. 1991. Listeria, Listeriosis and Food Safety. New York: Marcel Dekker,
Inc.
Smeltz RA, Barnard SE. 1992. Bacterial quality of vanilla ice creams purchased at stores in
Pennsylvania. Dairy, Food and Environment Sanitation 12: 510–11.
Te Giffel MC, Beumer RR, Bonestroo MM, Rombouts FM. 1996. Incidence of Bacillus cereus
and Bacillus subtilis in foods in the Netherlands.
Todd ECD. 1989. Foodborne and Waterborne disease in Canada: 1984 annual summary.
Journal of Food Protection 52: 503–11.
Vought KJ, Tatini SR. 1998. Salmonella enteritidis contamination of ice cream associated with
a 1994 multistate outbreak. Journal of Food Protection 61: 5–10.
Wilks CR, Humble MW. 1997. Zoonoses in New Zealand: A combined veterinary and medical
perspective. Publication No. 178. Palmerston North: Veterinary Continuing Education, Massey
University.

117
Appendix 3: Information on New
Zealand Food Legislation for Specialist
Ice Cream Makers
Legislation administered by the Ministry for Primary Industries
(MPI)
MPI’s responsibility for regulating food safety extends to both the domestic and export sectors –
that is, from ‘farm to fork’. It covers:
· harvesting, manufacturing, processing, packaging, labelling and composition, storage,
transport and sale of wine, animal and plant products intended as food
· food imported into New Zealand
· official assurances and other certification for export of wine, animal and plant products
intended as food
· controls for registration of agricultural compounds and the use of veterinary medicines.
Food legislation
Food-related legislation in New Zealand has 2 main purposes:
· to protect public health and safety
· to facilitate access to domestic and export markets.
The main food legislation, which MPI is responsible for are the following Acts:
· Food Act 1981
· Animal Products Act 1999
· Agricultural Compounds and Veterinary Medicines Act 1997
· Wine Act 2003.
Understanding the legislative framework
Legislation falls into 3 main categories:
· primary legislation – Acts, which become legislation through a majority vote in
parliament
· secondary legislation – Regulations, which are made under Acts and are introduced by
the Minister, approved by Cabinet and issued by the Governor-General

118
· tertiary instruments – Notices, Orders, Specifications and Standards, which, under the
Acts and Regulations, can be issued by the Director General of MPI. Some of these may
be issued by the Minister and may also be classed as ‘Deemed Regulations’, for example
Food Standards.
You can find out more about how this legislation is made by visiting the New Zealand
Parliament website.
Food Act 1981
The Food Act regulates domestic food produced or sold in New Zealand.
New Zealand Legislation: Food Act 1981 (External website)
Under the Act, there are regulations and standards which industry needs to comply with.
Regulations and standards under the Food Act 1981
There are 3 Regulations under the Food Act, which apply to food businesses in New Zealand.
Food Hygiene Regulations (FHR) 1974
The FHR are enforced by local councils (territorial authorities). They set food-handling
requirements and describe registration and inspection of food businesses. Food businesses that
come under the Food Act meet food standards by operating under the Food Hygiene Regulations
or by implementing a Food Safety Programme (FSP). In most cases, the Food Hygiene
Regulations 1974 do not apply to ice cream manufacturers, where there is a requirement to
operate under a Food Safety Programme or a Risk Management Programme.
Food (Safety) Regulations 2002
These regulations include provisions relating to food containers, infected people working with
food, the manufacture of low-acid canned food and provisions relating to particular foods
including muttonbirds, wine labels, fluoridated water and hemp seed oil.
Food (Fees and Charges) Regulations 1997
These Regulations describe the charges which MPI and other authorities may make for services
they undertake for food businesses.
New Zealand Legislation: Food (Fees and Charges) Regulations 1997 (External website)
Standards under the Food Act
Below is a list of Standards that have been developed under the Food Act:

119
Standards for chemical contaminants and residues
The following Standard defines the maximum residue limits (MRLs) allowable in food products.
· New Zealand (Maximum Residue Limits of Agricultural Compounds) Food Standards
2011
Standards for additives or other substances
There are several Standards, which control additives or other substances in food products.
· New Zealand Food (Supplemented Food) Standard 2010
· New Zealand (Mandatory Fortification of Bread with Folic Acid) Food Standard
2007 and its 2009 amendment
· New Zealand (Bee Product Warning Statements – Dietary Supplements) Food Standards
2002
· Food (Tutin in Honey) Standard 2010 and its amendments.
Standards for processing and manufacturing
· Food (Uncooked Comminuted Fermented Meat) Standard 2008.
Standards for imported food
The Standards for imported food ensure that the food meets New Zealand food safety
requirements.
· Food (Prescribed Foods) Standard 2007 and its amendments
· Food (Importer general-requirements) Standard
· Food (Importer listing) Standards
· Food (Imported Milk and Milk Products) Standards 2009.
Australia New Zealand Food Standards Code
The Australia New Zealand Food Standards Code (the Code) also describes requirements that
New Zealand food businesses need to meet eg composition and labelling.
The New Zealand (Australia New Zealand Food Standards Code) Food Standards 2002 gives
effect to the agreement between the governments for a joint food standards system.
Reform of the Food Act
A new Food Bill is being developed. It is currently before parliament (2012).

120
Animal Products Act (APA) 1999
The purpose of the APA is to protect human and animal health and facilitate access to overseas
markets. The risk management system under the APA potentially covers operations for all
animal materials and products from production and harvesting to processing, transport, storage
and export.
New Zealand Legislation: Animal Products Act 1999 (External website)
The APA establishes a regulatory regime that requires all animal products traded and used to be
'fit for intended purpose'. Food businesses do this by meeting standards for animal products. The
regime comprises the following types of controls:
Standards – these are issued under the Act as Regulations or Notices
Risk Management Programmes (RMPs), which are implemented by businesses
processing animal material to manage food safety hazards and ensure that resulting
animal products meet relevant standards
Regulated Control Schemes (RCSs) – these are imposed and managed by MPI in
circumstances where it is more efficient to control food-related risks, such as
contaminants and residues, through a national programme
Export controls, which are issued by MPI and include Overseas Market Access
Requirements (OMARs), General Requirements for Export (GREX) and official
assurances.
Regulations under the APA
Regulations under the APA include a number of Regulated Control Schemes (RCSs) and
regulations which cover processing, food safety hazards and levies. You can find more
about the RCSs on the page, Regulated Control Schemes in the left-hand menu, including
links to the schemes themselves. Other APA regulations are as follows:
New Zealand Legislation: Animal Products (Dairy Industry Fees and Charges)
Regulations 2007 (External website)
New Zealand Legislation: Animal Products (Dairy) Regulations 2005 (External website)
New Zealand Legislation: Animal Products (Exemptions and Inclusions) Order 2000
(External website)
New Zealand Legislation: Animal Products Regulations 2000 (External website)
New Zealand Legislation: Animal Products (Fees, Charges and Levies) Regulations 2007
(External website)
New Zealand Legislation: Animal Products (Definition of Primary Processor) Notice
2000(External website)

121
Notices and Specifications under the APA
Under the APA, MPI issues Notices and Specifications to give effect to the Act and to
Regulations issued under the Act. These cover a wide range of requirements for
businesses producing, processing, selling, storing, transporting, importing and exporting
animal and dairy products. You can find a list of the Notices and Specifications issued by
MPI by searching in the elibrary on the MPI foodsafety website.
Of particular importance is the Animal Products (Risk Management Programme
Specifications) Notice 2008.
Overseas Market Access Requirements (OMARs)
Notices are also issued to define the OMARs that MPI has negotiated with destination
countries to facilitate the export of animal and dairy products from New Zealand.
Because they are market-sensitive, you can only view them if you are involved with
exporting. You can find out more about OMARs for animal products and how to get
access to them in the Exporting section of the MPI Foodsafety website.
Agricultural Compounds and Veterinary Medicines (ACVM) Act 1997
The ACVM Act controls the agricultural compounds and veterinary medicines used in
association with animals and plants.
New Zealand Legislation: Agricultural Compounds and Veterinary Medicines Act 1997
(External website)
There are standards under the ACVM Act, which food produced or imported into New Zealand
must meet.
Regulations under the ACVM Act
There are 2 Regulations under the ACVM Act which:
· describe the conditions under which agricultural compounds and veterinary medicines are
exempt from registration and those prohibited from use
· define the fees and charges paid under the Act for setting standards, applying to have
compounds and medicines registered, and compliance and monitoring activities.
Agricultural Compounds and Veterinary Medicines (Exemptions and Prohibited Substances)
Regulations 2011 (External website)
New Zealand Legislation: Agricultural Compounds and Veterinary Medicines (Fees and
Charges) Regulations 2002 (External website)

122
Standards under the ACVM Act
Standards under the ACVM Act apply to animal feed or petfood. They range from detailing the
authorisation process for veterinary medicines to standards for fertilisers and good
manufacturing practice.
Other legislation relevant to food for sale
The Fair Trading Act 1986
The Fair Trading Act 1986 prohibits false or misleading representation of goods or services.
This covers some truth of labelling issues and weights and measures. The Commerce
Commission publishes a guide on food labelling. Copies are available from the Wellington
Office (04 498 0929) (website: www.comcom.govt.nz ).
Medicines Act 1981
The Medicines Act 1981 sets requirements for medicines and related products. This Act, and
regulations made under it, includes a definition for therapeutic purpose which requires that a
product cannot be distributed for a therapeutic purpose without the consent of the Minister of
Health (this prevents false therapeutic claims being made on food products).
Hazardous Substances and New Organisms (HSNO) Act 1996
Administered by Environmental Protection Authority (EPA) [website: www.epa.govt.nz ]

123
Attachments (examples of forms)
The following are examples of forms which may be used for record keeping.
Attachment 1: Internal Audit Checklist
Audit date
Auditor
Reason for audit:
Routine audit
Customer complaint
Alteration of process
Alteration of Programme
Other
Scope and objectives of audit
This checklist is focused on operational compliance; it does not consider matters that
should be addressed in initial Programme approval by regulators or third party
auditors.
In the ‘Comment’ column, record any relevant detail such as records sampled, person
interviewed, product concerned, value obtained, date, etc.

124
Programme details
Programme details Compliance Comment
Have any significant changes been
made to the scope of the Programme?
Changes to products?
Changes to intended purpose?
Changes to processes?
Changes to key personnel?
Changes to responsibilities and
authorities?
Process related activities
Product limits Compliance Comment
Are outcomes established?
Biological hazards?
Physical hazards?
Chemical hazards?
Hazard analysis Compliance Comment
Does the flow chart still represent the
process?
Are there new or changed process
steps?
Have any new hazards been identified?
Are there any new sources of hazard?
Have any control measures been
implemented?
Are the Critical control points still
appropriate?
Purchasing and acceptance Compliance Comment
Are purchasing procedures followed?
Are records being kept?
Are there any new ingredients being
used?
Are criteria for raw dairy ingredients,
ingredients, and packaging specified?

125
Hygienic processing Compliance Comment
Are procedures in place and followed?
Are records kept?
Are pasteurisation heat treatments
correctly monitored and records kept?
Have corrective actions been addressed
appropriately, and records kept?
Is equipment operated in accordance
with its specified criteria?
Are inclusions added in accordance with
the procedures?
Filtration Compliance Comment
Are records kept?
Are filters correctly monitored and
records kept?
Have corrective actions been addressed
appropriately, and records kept?
Cleaning Compliance Comment
Are records kept?
Is there monitoring (visual checks,
swabs) of cleaning effectiveness?
Process monitoring Compliance Comment
Are records kept?
Review APC monitoring results
Review coliform monitoring results
Review pathogen testing results
Review in-process test results
Is corrective action in accordance with
procedures?

126
Supporting systems – premises, facilities, equipment, people, and
services
Premises, equipment, maintenance Compliance Comment
Conduct an inspection of the building
and equipment
Are buildings and equipment in good
condition?
Are repairs and maintenance identified?
Are records of maintenance kept?
Calibration Compliance Comment
Are records kept?
Does the calibration recognise the
working measurement needs?
Are operational checks performed?
Personal hygiene Compliance Comment
Are records kept?
Is clothing appropriate for the
processing task?
Are staff aware of the sickness policy?
Are there any uncontrolled people-to-
product hazards?
Water, air Compliance Comment
Are records kept?
Is there any likelihood of water or air
leading to contaminated product?
Review all hygiene checks

127
Pests Compliance Comment
Are records kept?
Is there any evidence of rodent or
insect presence in the processing
areas?
Is waste removed so that insects are
not attracted to the area?
Handling and storage Compliance Comment
Are records kept?
Is product protected from
contamination and damage?
Are records kept of storage (chilled,
frozen) temperatures?
Are records of maintenance kept?
Supporting systems – other programme activities
Laboratory facilities Compliance Comment
Are records kept?
Are test methods suitable?
Do unacceptable results lead to
corrective action?
Traceability and labelling Compliance Comment
Are records kept?
Examine product labels for
conformance with requirements
Can product be linked to ingredients,
times, processes, people, equipment?

128
Corrective action Compliance Comment
Are records kept?
Examine all product dispositions
Examine all complaints and recalls
Training Compliance Comment
Are records kept?
Examine competence of a sample of
staff
Review records of training plans and
training completed
Documentation Compliance Comment
Are procedures in place and followed
for all processes and supporting
systems detailed in the Ice Cream
Guidelines?
Are records kept?
Examine a sample of historical records
Is record keeping secure?
Validation Compliance Comment
Are critical limits justified?
Is equipment able to achieve the critical
outcomes?
Are all Programme components in
place?
Are there any needs to revalidate
Programme components?

129
Verification Compliance Comment
Are records kept?
Examine supervisor checks
Examine Programme reviews
Examine process and product tests
Examine internal audit reports
Examine external audit reports
Notes:

130
Attachment 2:
Delivery Record – Ambient Deliveries
Date Supplier Product Invoice
no.
Quantity Date/
batch code
Condition Comment Sign
Reject deliveries if:
· product is out of date;
· packaging is damaged;
· product is wet or dirty.
You may wish to inspect product against a specification and request a ‘Certificate of
Conformance’, particularly for large deliveries.

131
Attachment 3:
Delivery Record – Chilled/Frozen Deliveries
Date Supplier Product Invoice
no.
Quantity Date/
batch code
Temp-
erature
Condition Comment Sign
Reject deliveries if:
· product is out of date;
· packaging is damaged;
· product is wet or dirty;
· product is above specified temperature.
You may wish to inspect product against a specification and request a ‘Certificate of
Conformance’, particularly for large deliveries.

132
Attachment 4: Storage Temperature Record
Week commencing:.......................................................................................................
Time Temperature (o
C) Action Sign
1 2 3 4 5 6
Monday
AM
PM
Tuesday
AM
PM
Wednesday
AM
PM
Thursday
AM
PM
Friday
AM
PM
Saturday
AM
PM
Sunday
AM
PM
Freezers should operate at colder than minus 18°C.
Fridges should operate at colder than 4°C.
Immediate action is required if fridges/freezers cannot maintain this temperature (ignoring
defrost cycles).

133
Attachment 5: Batch Production Record
Batch number
Date
Flavour
Operator
Ingredients
Ingredient Supplier code Amount
SMP
AMF
Sugar
Milk
Emulsifier
Stabiliser
Colour
Flavour
Filtration
Filter condition Satisfactory (if not satisfactory – stop)
Ingredients filtered Yes No (if not, which ones)
............................................
............................................
Heat treatment
Pasteurisation start time Temperature (o
C)
Pasteurisation finish time Temperature (o
C)
Production volume ............................................................. kilograms/litres
Pack size Number produced
1 litre
5 litre
10 litre
Batch code ....................................................................................................
Best before....................................................................................................

134
Attachment 6:
Supplier Assessment – Questionnaire
Supplier
Address
Contact
Telephone/email
Product supplied
Date
As part of (company name) food safety procedures, we require certain information from our
suppliers. Completing this form will allow us to be confident about the safety of our product.
Where your answer to a question is yes, please provide details.
If a question is not applicable, please state ‘N/A’.
Management
Do you have a written food safety/quality policy?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Has a food safety risk assessment been undertaken?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Do you have a food safety plan, product safety programme, risk management plan,
HACCP, or other food safety system?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................

135
Are you externally certificated/accredited? e.g. ISO 9002, ISO 17025
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Raw materials
Do you have a system of supplier approval?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Are raw material specifications available?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Are checks made on raw materials (including packaging)?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Please describe your water supply (source, treatment, and storage).
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Production
Are manufacturing instructions documented?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................

136
Is sorting, separation or detection carried out to remove foreign objects?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
For suppliers of perishable product
Is processing to remove micro-organisms carried out?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Is potential growth of micro-organisms controlled?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Are cross-contamination risks controlled?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Finished product
Do you have a recall system?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Are product specifications available?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................

137
Do you have a system for handling customer complaints?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Supporting programmes
Do you have full traceability?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Do you have a system to ensure stock control/stock rotation?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Are personnel trained in food hygiene?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Do you have a cleaning schedule?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Do you have a glass and hard plastics policy, and breakage instructions?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................

138
Do you have a pest control contract?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Is measuring equipment checked and calibrated?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Is any laboratory testing carried out?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Do you have an illness exclusion policy?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Do you carry out any auditing, either internal or external?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Do you have foods on site that could be the cause of food intolerance – cereals
containing gluten, nuts, peanuts, soybeans, eggs, fish, shellfish, foods containing
sulphites (220)?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................

139
Are any products you supply derived from genetically modified foodstuffs or
ingredients?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Are any products you supply derived from foodstuffs or ingredients that have been
subject to irradiation?
Yes No
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Please detail any other matters relevant to food safety which have not been covered
above.
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
Thank you for completing this form.

140
Attachment 7: Supplier Assessment – Audit
Supplier
Address
Contact
Tel/email
Product supplied
Audit date
Auditor
Management Compliance Comment
Is there a management commitment to
food safety, such as a written policy?
Has food safety risk assessment been
undertaken? Does it cover physical,
chemical and microbiological risks?
Is a food safety system in operation e.g.
FSP, PSP, RMP, HACCP, etc?
Is the company certificated/accredited
externally e.g. ISO 9002, ISO 17025?
Raw materials Compliance Comment
Is there a system of supplier approval?
Are raw material specifications available?
Are raw materials checked?
Water supply?
Production Compliance Comment
Are manufacturing instructions
documented?
Is sorting, separation or detection carried
out to remove foreign bodies?
Perishable products Compliance Comment
Is processing sufficient to inactivate
pathogenic micro-organisms?
Is growth of micro-organisms controlled?
Are cross-contamination risks controlled?

141
Finished product Compliance Comment
Is there a recall system?
Are product specifications available?
Is there a customer complaints system?
Supporting systems Compliance Comment
Is there a system of traceability?
Is there a system of stock control/stock
rotation?
Are personnel trained in food hygiene?
Is there a cleaning schedule?
Is there a glass and hard plastics policy?
Are there breakage instructions?
Are there pest monitoring activities? Is
there a pest control contract?
Is measuring equipment checked and
calibrated?
Is any laboratory testing carried out?
Is there an illness exclusion policy?
Is any auditing carried out, either internal
or external?
Are allergenic foods handled on site?
Physical Compliance Comment
Is equipment clean?
Is equipment well maintained?
Are premises clean?
Are premises well maintained?
Are adequate cleaning facilities provided?
Is staff personal hygiene and protective
clothing satisfactory?
Are staff amenities, i.e. toilets and wash
hand basins, clean and well maintained?
Are premises proofed against pest
activity?
Are waste products adequately separated
before disposal?

142
Notes:
Supplier approved?
Yes
Yes, subject to corrective actions
No
Corrective actions
Details Action agreed Completion date Date confirmed

143
Attachment 8: Thermometer Check
Month .............................................. Year ...................................................
Day Upper
temp (o
C)
Lower
temp (o
C)
Record action if out of range Sign
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Upper temperature – check the temperature in boiling water (99°C to 101°C is acceptable).
Lower temperature – Check the temperature of water in melting ice (minus 1°C to 1°C is
acceptable).

144
Attachment 9:
Procedure for Corrective Action
ABC Ice Cream Ltd
Corrective Action
Prepared by J Wilson Date: 1 February 2001
[Note: for those businesses operating a quality system, corrective action under the Codex HACCP
definitions includes non-conformance of product, corrective and preventive action.]
Procedure:
1 It is the absolute policy of this ice cream business that nothing shall compromise the safety,
quality, integrity and image of our ice cream.
2 This is a general procedure for corrective action. More specific actions may be stated
elsewhere for corrective action at Critical Control Points and supporting systems.
3 Any additives, ingredients, ice cream mix, ice cream, or packaging materials that are identified
as being not up to the expected standard shall cause action to halt the process where
appropriate and seek the view of the manager.
4 Action shall be considered to rectify any fault in the product so there is no effect on the safety,
quality or integrity of our ice cream.
5 Whenever a problem occurs it should be noted on the appropriate log sheet, even if it is
quickly resolved. We need to keep track of all these incidents so we can review them at
management level.
6 Whenever a problem occurs we need to understand the likely causes. If these are immediately
apparent they should be noted on the log sheet or discussed with the manager.
7 Again, records of any changes, repairs, maintenance etc. should be made on the log sheet.
8 We must ensure that we fix the problem and that the process is returned to a state of control.
9 We must ensure that any risk product is dealt with in a timely manner.
10 Careful recording is an important part of corrective action and our Programme. In the unlikely
event that a fault escapes our quality control and reaches a customer, good record keeping
demonstrates that we have exercised due diligence. This is also important in relation to our
exports if we are challenged by a regulatory authority.
Records must be kept on a log sheet or in the office diary.

145
Attachment 10: Cleaning Schedule
Frequency Item Product Dilution Method
After each
batch
Mixing vessel Rinse out with water from hose. Use
cleaning bucket with brush. Leave to drain
and dry.
Components
Homogeniser
Scraper
Bowl chopper
Dismantle. Rinse components in sink with
water. Clean in sink with cloth. Place on
rack to drain and leave to dry.
Homogeniser
body
Wipe with wrung cloth at sink. Do not
immerse body in water. Place on rack to
dry.
Body
Scraper
Bowl chopper
Use cleaning bucket with cloth. Leave to
drain and dry.
Scraper – barrel Rinse out with water from hose. Use
cleaning bucket with cloth. Leave to drain
and dry.
Ingredient
buckets
Clean in sink with cloth. Invert, and place
on rack. Leave to drain and dry.
Equipment –
Paddles,
thermometer etc
Rinse in sink with water. Clean in sink with
cloth. Place on rack to drain and leave to
dry.
Hand contact
surfaces, e.g.
door handles, tap
handles, etc.
dry.
Cleaning sink,
drainer and racks
Fill sink and use cloth. Leave to dry.
Floors Mop with designated mop and bucket.
Twice weekly Toilet Use designated toilet bucket and
disposable cloth.
Weekly Fridges, freezers Use cleaning bucket with cloth. Leave to
dry.
Bins Use designated bin bucket and disposable
cloth. Invert and leave to drain dry.
Monthly Walls, ceilings,
doors, etc.
dry.
After each
use
Cleaning
equipment
Launder cloths and scourers. Rinse mops
and buckets – invert and leave to air dry.
Note: Always follow health and safety instructions regarding electrical safety, blade safety and
chemical safety.

146
Attachment 11: Training Record
Name
Date employment commenced
Job position
Date Training received Documents
received
Signature of
trainee
Induction training
Personal hygiene
Illness exclusion
Jewellery
Glass/hard plastic
Company training
Food safety policy
Food safety plan
Company HACCP
On the job training
Delivery checks
Manufacturing instructions
Pasteurisation
Refrigeration
Stock control
Cleaning
Supporting systems training
Pest monitoring
Glass and hard plastics monitoring
Glass breakage
Auditing
External food hygiene training course
A formal course accredited to NZQA Unit Standards
167 – Practise food safety methods in a food business
15274 – Work in a food business under a Food Safety
Programme
168 – demonstrate knowledge of food contamination hazards,
and control methods used in a food business
15276 – Develop, implement, and verify the operation of a
programme for a food business
15275 – Supervise a food business under a Food Safety
Programme

147
Attachment 12:
Pest Control Inspection Sheet

148

149
You will also need to maintain a record of the results of your visual inspection and the corrective
action taken, as shown in the table below:
Visual inspection Corrective action Action taken
Flies in pest eliminators
Moths in pest eliminators
Cat, dog, rat, mouse, bird and
insect faeces
Obvious signs of any other
vermin
Dead vermin
Signed:

150
Attachment 13: Staff Sickness Record
Date Name Illness Dates ill Date returned
Before commencing work, staff must report to their supervisor any symptoms of:
· sickness;
· diarrhoea;
· boils, infected cuts and other skin problems;
· coughs, colds and sore throats;
· sickness and diarrhoea while away on holiday;
· sickness and diarrhoea affecting anyone in their household.

151
Attachment 14: Customer Complaint Record
Customer name
Address
Telephone
Date
Product .........................................................................................................
Flavour .........................................................................................................
Size...............................................................................................................
Batch code ....................................................................................................
Nature of complaint:
Action taken:
Information taken by.....................................................................................

152
Attachment 15:
Check Sheet to Review Label Requirements of the
ANZ Food Standards Code
Note: This check sheet can be used for both retail and catering packs (ANZ Food Standards
Code Standard 1.2.1, “Application of Labelling and Other Information Requirements).
Product
FSANZ
(formerly
ANZFA)
Standard
Notes Date
Required:
1.2.2
Food identification
requirements
Name of food
Lot identification
Name and address of supplier
Yes
1.2.3
Mandatory
advisory
statements and
declarations
Mandatory advisory statements and declarations
Mandatory warning statements and declarations
Mandatory declaration of certain substances in food
Advisory statement in relation to foods containing polyols or
polydextrose
Yes/No
1.2.4
Labelling of
Ingredients
Requirement for statement of ingredients
All ingredients to be listed in a statement of ingredients
Ingredients to be listed by common, descriptive or generic name
Ingredients to be listed in descending order of ingoing weight
Declaration of compound ingredients
Declaration of alternative ingredients
Declaration of food additives
Declaration of vitamins and minerals
Yes
1.2.5
Date Marking of
Packaged Food
Food must be date marked
Prohibition on sale of food after the use-by date
Prescribed form of date mark
Prescribed form of date
Statement of storage conditions
Exclusive date marking system to be used
Yes
1.2.6
Directions for Use
and Storage
Directions for use and/or directions for storage of food to be included
on the label, where, for reasons of health and safety, the consumer
should be informed of specific use or storage requirements
Yes/No

153
Product
FSANZ
(formerly
ANZFA)
Standard
Notes Date
Required:
1.2.8
Nutrition
Information
Requirements
Nutrition information requirements and exemptions
Requirements for nutrition information panels where nutrition claims
are made in relation to food
Prescribed declarations in a nutrition information panel
Expression of average energy content and quantities of nutrients and
biologically active substances
Percentage daily intake information
Food in small packages
Food in dehydrated or concentrated form
Food that must be drained before consumption
Food to be prepared or consumed with other food
Yes
See attached for
minimum
mandatory
nutritional
statement in
prescribed format
1.2.9
Legibility
Requirements
General requirements
Legibility requirements for warning statements
Yes
1.2.10
Characterising
Ingredients and
Components of
Food
Declaration of characterising ingredients and characterising components
Method of calculating the proportion of characterising ingredients by
ingoing weight
Method of calculating the proportion of characterising ingredients where
moisture loss occurs
Method of declaration of characterising ingredients
Method of calculating the proportion of characterising components
Method of declaration of characterising components
Yes
1.5.2
Food Produced
using Gene
Technology
General prohibition on the sale and use of food produced using gene
technology
Exemption to general prohibition on sale and use
Yes/No
2.5.6
Ice Cream
Composition
Processing of milk and milk products in New Zealand
No BUT
compositional
requirements
must be met if the
name “ice cream”
is to be used

154
Nutrition information
Servings per package: (insert number of servings)
Serving size in grams
Average quantity
per serving
Average quantity
per 100 g
Energy kJ kJ
Protein g g
Fat, total
– saturated
g
g
g
g
Carbohydrate, total
– sugars
g
g
g
g
Sodium mg (mmol) mg (mmol)

ICE CREAM HACCP GUIDLINES

More Related Content

What's hot (20)

Similar to ICE CREAM HACCP GUIDLINES (20)

More from Eng. A.karam Al Malkawi (18)

Recently uploaded (20)

ICE CREAM HACCP GUIDLINES