OBS_VALUE: Applying HACCP (international standard) is mandatory as part of operating a risk-based programme, an RMP under the Animal Products Act 1999 and a WSMP under Wine Act 2003. According to Food Act 2014, a person trading in food must operate the business under a risk-based measure (such as a food control plan). A food control plan is a plan designed for a particular food business to identify, control, manage, and eliminate or minimise hazards or other relevant factors for the purpose of achieving safe and suitable food and in this respect, a food control plan is required to be registered (sections 52 ff.). Among the food sectors that are subject to food control plans (as prescribed in Schedule 1 of Source3) lie  the food retail sector, the food service sector, manufacturers of dairy products, etc. http://www.foodsafety.govt.nz/industry/general/haccp/overview.htm