An Introduction to HACCP
Food Safety Information for New Zealand Businesses

Date of publication: June 2000 (Revised Edition)

Revised Edition May 2003

This publication has been revised and is now published by, and available from, the New Zealand Food Safety Authority. The latest revised document is available as a PDF document on the NZFSA website at this link: An Introduction to HACCP - Food Safety Information for New Zealand Businesses (PDF, opens in new window)


HACCP – Hazard Analysis Critical Control Point

Too many people in New Zealand are being affected by food poisoning. Around 10,000 cases of food-related illness are reported every year. However, many never report having suffered illness and the actual number is estimated to be around 300,000.

While food contamination can happen after food has been bought and taken home, some New Zealand food businesses are having problems in consistently providing safe food. We need an approach that will address the basic issue of how to achieve safe food all the time. Information is already available to help the public increase food safety in the home. Now, the Ministry of Health is looking at ways to improve food safety standards in the food industry.

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Document availability

This document has now been updated and is available from the New Zealand Food Safety Authority:

An Introduction to HACCP - Food Safety Information for New Zealand Businesses (PDF, opens in new window)

Go to information about ordering and downloading publications

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Related information:

Food homepage

Publications relating to food and nutrition

New Zealand Food Safety Authority