Codes of practice (COPs)
Use COPs and templates to help you meet regulatory requirements and to develop an RMP or FSP for your food operation. A COP or template reflects acceptable industry-agreed practice.
- New Consultation: 03 Oct 2017Proposed operational code for processing bee products
- Updated Consultation: 26 Sep 2017Chapter 5 (Slaughter and Dressing) of the Red Meat Code of Practice
- New Consultation: 19 Sep 2017Proposed Animal Products Notice: Specifications for bivalve molluscan shellfish for human consumption
- New Consultation: 06 Sep 2017Proposed guidance document on the production of uncooked comminuted fermented salami (UCFM)