What Is HACCP and Why Does It Matter in New Zealand?
HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised system used to identify and control significant food safety hazards in food production and handling.
In New Zealand, applying HACCP is mandatory as part of operating a risk-based programme, such as a Food Control Plan under the Food Act 2014, an RMP under the Animal Products Act 1999, and a WSMP under Wine Act 2003. Sfpmfoodconsulting
For businesses using a Template Food Control Plan, MPI has already developed the HACCP framework for you. However, businesses with a Custom Food Control Plan, RMP or WSMP need to develop and maintain their own HACCP-based food safety plan.
Who Needs a HACCP Plan in New Zealand?
You are most likely to need a HACCP-based food safety plan if you are:
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A food manufacturer with a Custom Food Control Plan
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An RMP operator (meat, seafood, dairy or other animal product processor)
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A wine business operating under a Wine Standards Management Plan
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A food business seeking BRCGS, SQF or ISO 22000 certification
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A business supplying supermarkets or retailers with specific food safety requirements
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A business developing new food products or processes
If you are using a Template Food Control Plan, HACCP principles are built in — but understanding how they apply to your operation is still important for passing verification.
The 7 HACCP Principles — Explained Simply
The principles of HACCP as defined by the Codex recommended international code of practice are: conduct a hazard analysis, determine the critical control points, establish critical limits for each CCP, establish a system to monitor the control of the CCP, establish the corrective action when monitoring indicates that a particular CCP is not under control, establish verification procedures, and establish documentation concerning all procedures and records relevant to the HACCP principles. Sfpmfoodconsulting
Here is what each one means in practice:
Principle 1 — Conduct a Hazard Analysis
Identify all the food safety hazards that could reasonably occur in your operation. Hazards fall into three main categories:
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Biological — bacteria, viruses, moulds (e.g. Salmonella, Listeria, E. coli)
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Chemical — cleaning chemicals, allergens, pesticides, additives
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Physical — glass, metal fragments, bones, packaging pieces
For each hazard, assess how likely it is to occur and how serious the harm would be. This helps you decide which hazards need to be controlled.
Principle 2 — Determine Critical Control Points (CCPs)
A Critical Control Point is a step in your process where a control measure can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level. Examples include cooking temperature, chilling temperature, metal detection, pH control and pasteurisation.
Principle 3 — Establish Critical Limits for Each CCP
A critical limit is the boundary between acceptable and unacceptable at a CCP. It must be measurable. For example: minimum internal cooking temperature of 75°C or chilled storage below 5°C.
Principle 4 — Establish a Monitoring System
For each CCP, define how you will check that the critical limit is being met, how often, who is responsible, and how the result will be recorded. Monitoring must be practical for staff to carry out consistently.
Principle 5 — Establish Corrective Actions
Define what your team must do if a monitoring result shows a CCP is out of control. This includes what to do with the affected product, how to fix the problem, and what record to complete.
Principle 6 — Establish Verification Procedures
Verification is how you confirm that your HACCP system is working as intended. This can include reviewing monitoring records, calibrating equipment, testing finished product, conducting internal audits and reviewing the plan after incidents or changes.
Principle 7 — Establish Documentation and Record Keeping
Your HACCP plan must be documented, and records must be kept to demonstrate that controls are being followed. Records are what a verifier or auditor will check during verification.
Common HACCP Plan Mistakes Made by NZ Food Businesses
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HACCP plan does not match the actual process being used
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Process flow diagram is missing or inaccurate
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Hazards not fully identified — allergens often missed
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CCPs not correctly determined
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Critical limits are vague or not measurable (e.g. "cook until done")
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Monitoring records not completed consistently
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Corrective actions not clearly defined for each CCP
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Plan not updated after process, ingredient or equipment changes
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Staff do not understand the CCPs relevant to their role
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Validation evidence missing for key controls
When Should You Review and Update Your HACCP Plan?
Your HACCP plan should be reviewed when:
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You introduce a new product or ingredient
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You change a process, cooking method or equipment
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You change packaging or storage conditions
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A food safety incident or customer complaint occurs
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A non-conformance is raised during verification or audit
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A significant period has passed since the last review
Reviewing your HACCP plans regularly is necessary. Changes occur frequently in manufacturing facilities, so HACCP plans need to capture the processes that actually take place in the plant accurately and verified. QMS Audits
How Access Food Verification & Auditing Limited Can Help
We provide practical HACCP consulting support for New Zealand food businesses. We can help you develop a new HACCP plan, review and update an existing plan, identify gaps before a verification or certification audit, train staff on HACCP principles and prepare your business for BRCGS, SQF or ISO 22000.
Contact us today for free initial guidance. We can help you understand what HACCP support your business needs and the best next step.
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This article provides general information only. HACCP requirements vary depending on your specific food activities, plan or programme type and applicable regulatory framework. Contact us for guidance specific to your situation.