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Appendix C
RECOMMENDED PRE-REQUISITE REQUIREMENTS FOR HACCP
OF NEW ZEALAND (MAF, 1999)
Prior to starting the HACCP Plan, the HACCP team 13 should ensure that all relevant pre-requisite
programmes such as Codex Principles of Food Hygiene, the appropriate Codex Codes of Practice, and the
appropriate food safety regulations are documented and effectively being implemented.
The following is a list of recommended pre-requisite requirements by the Ministry of Agriculture
and Forestry–Food Assurance Group of the New Zealand (MAF, 1999).
• sanitary design;
• potable water quality;
• sanitation and clean-up procedures for edible areas and food contact surfaces (pre-operational
and operational);
• personal hygiene (protective clothing requirements, personal equipment and use of amenities,
hygienic practices);
• training of personnel;
• hygienic processing (processing techniques and procedures including separation of raw and
cooked product);
• rework procedures;
• recall procedures;
• food contact materials (specifications, handling and storage);
• supplier quality assurance (ingredient specifications, supplier audits, product testing);
• handling and storage of incoming raw materials and finished product;
• product testing procedures;
• calibration, installation and maintenance of processing equipment and instruments;
• repairs and maintenance of equipment;
• control of chemicals;
• pest control;
• waste management;
• handling and disposition of detained and non-conforming products.
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13 HACCP team is a multidisciplinary team that has specific knowledge and expertise appropriate to the
product. Where such expertise is not available on site, expert advice should be obtained from other
sources. (CACx, 1997).
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