Manuals & guidelines – Manufacturers of food & beveragess
Here are all MAF food safety manuals and guidelines for Manufacturers of food & beverages.
If you can't find a document, search the Industry eLibrary, using the link above.
If you're not sure which document you need, read the other pages in the Manufacturers of food & beverages section.
A Guide to Calculating the Shelf Life of Foods (460 KB PDF)
Publication type: Manuals & guidelinesContains background information on the factors that influence shelf life and a procedure to assist you to calculate the shelf life of foods.
Approved Maintenance Compounds (Non-Dairy) Manual
Publication type: Multi-part documentsApplies to maintenance compounds used by operators processing non-dairy animal products for human or animal consumption under the Animal Products Act.
Food (Uncooked Comminuted Fermented Meat)
Publication type: Multi-part documentsCovers the processing requirements and Good Manufacturing Practices for the production of safe UCFM products.
Guidance Material for the development of a Food Safety Programme (Food Act 1981) for Yoghurt Manufacture (89 KB PDF)
Publication type: Manuals & guidelinesThe purpose of this document is to supplement information provided in the Interim Code of Practice for Specialist Cheese and provide advice and guidance for th...
High Level Comparison of Risk Management Programme (RMP) vs Food Safety Plan (FSP) Requirements (51 KB PDF)
Publication type: Manuals & guidelinesThis document shows a high level comparison of Risk Management Programme (RMP) vs Food Safety Plan (FSP) Requirements.
MAF Food Labelling Guide
Publication type: Multi-part documentsSets out the detailed information on what a food label needs to include. Anyone who is developing or checking food labels using the Australia New Zealand Food ...
Microbiological Reference Criteria for Food (121 KB PDF)
Publication type: Manuals & guidelinesReference criteria as a guide to assess when foods can be considered unacceptable or unsafe. They apply until the end of the shelf life of a food.
New Zealand supplemented foods standard user guide
Publication type: Multi-part documentsHelps manufacturers, retailers, and Food Act Officers interpret and apply the requirements of the Supplemented Food Standard.
Risk management programme manual
Publication type: Multi-part documentsThe RMP manual is designed to help you develop and operate your RMP. The manual includes what is needed in an RMP, and how to get an RMP evaluated and register...
The addition of folic acid and iodised salt to bread: New Zealand User Guide on implementing the requirements (112 KB PDF)
Publication type: Manuals & guidelinesFor manufacturers, retailers and Food Act Officers on the mandatory addition of iodised salt to bread and voluntary addition of folic acid.
