HACCP and Product Safety

The HACCP plan for ensuring the safety of dairy produce/products in compliance with NZFSA DPC1 is attached in Appendix 3. This plan is designed to:

• Ensure that produce/products are kept clean,
• Minimise the risk of contamination and spoilage, and
• Minimise the proliferation of pathogenic micro-organisms and the development of toxins.

The plan is developed in accordance with NZFSA regulations and approved criteria. It is validated, when first developed and following revision, by a validator meeting the requirements specified in the standard. It is evaluated, in accordance with NZFSA regulations and approved criteria, by an NZFSA-recognised service provider, when first developed and following all significant changes.

The Critical Control Points to ensure the safety of dairy produce/products are:

• Hazardous goods are not permitted in companion loads.
• Goods which could contaminate dairy produce/products with hazardous foreign matter (e.g. glass, metal, chemicals) must not be carried at the same time as dairy produce/products are carried.
• Truck decks must be clean of debris and dirt (e.g. stones, sharp objects, soil, glass and metal fragments) before dairy produce/product is loaded onto the truck.