What's new on our site

This page lists changes to the FoodSafety website.

17 November 2017

  • Update: Processing of Poultry Part 2: Good Operating Practice â Operational Code

    Part 2 (Good Operating Practice) of the Processing Poultry Code of Practice is published

  • Update: Complying with the Uncooked Comminuted Fermented Meat (UCFM) Standard

    November 2017: Summary of Submissions on the updated Guidance Document: Production of Uncooked Comminuted Fermented Meat (UCFM)

    MPI has updated an existing guide about the processing of uncooked salami. This guide can be used by butchers and salami makers to help them comply with food safety requirements when they are making uncooked salami. The updated guide will make it easier for butchers and salami makers to understand how to implement the 2008 food standard regarding production of UCFM.

    The draft updated guide was made available for public comment through the MPI website during September and October 2017. Industry groups were generally supportive of the update. One submission was received on the guide, which was generally positive. As a result of the consultation process some minor changes have been made to further clarify sections relating to processing aids and bacterial counts on the ingoing meat.

    The updated version of the guide and the 2008 UCFM standard it relates to is available here:
    New Guidance document: http://www.mpi.govt.nz/document-vault/13482
    Standard 2008: http://www.mpi.govt.nz/document-vault/11398

16 November 2017

13 November 2017

9 November 2017

8 November 2017

7 November 2017

3 November 2017

31 October 2017

24 October 2017

19 October 2017

18 October 2017

17 October 2017