New Code of Practice for Poultry Processing Sector

New Zealand Food Safety Authority and the New Zealand Poultry Industry Association have developed a new code of practice (COP) specifically for poultry processing.

For many years, the Poultry Industry Processing Standard 5 (PIPS5) has been the industry's main standard and guidance document. This referred to a number of other meat processing manuals, making it difficult and complex to follow. So in conjunction with the industry NZFSA has developed the COP to capture expected standards in one document.

The Poultry Processing Code of Practice includes:
• improvements for control of Campylobacter identified by NZFSA's Campylobacter Strategy Working Group
• expected standards for Good Manufacturing Practice, and
• procedures to promote compliance with legal requirements set under the Animal Products Act 1999.

The COP is being developed and issued in stages according to priorities set under the Campylobacter strategy. The first stage is completed and the document that has been issued includes:
• Part 1 - which covers the overall structure and purpose of the document, and
• Part 2, Chapter 5 – which covers slaughter and dressing.

Other Parts of the document will be released as they are developed.

The Code will be implemented on March 1 2008. NZFSA will work with the Poultry Industry Association to ensure all poultry processors are aware of the requirements under the new Code.

The Code is available for download from http://www.nzfsa.govt.nz/animalproducts/publications/code-of-practice/index.htm