Guidance Document for the Turkey Meat and Meat Products Import Health Standard

Contents page

Part A. Foreword

This guidance document has been issued to accompany the MAF Import Health Standard (the “standard”) for turkey meat and meat products. It is not a legally binding document and, although it can be read independently of the standard, it should be read in conjunction with it to ensure that all matters relating to meeting the requirements of the standard are fully understood. Importers are strongly advised to familiarise themselves with this guidance document and associated standard and to seek MAF guidance if they are unclear on any part prior to undertaking any activities relating to the importation of turkey meat and meat products.

Part B. Review and amendment of the guidance document

This guidance document is subject to review and amendment at any time to ensure that it continues to meet its purpose. Reviews and amendments will be notified to stakeholders and published on the MAF website.

MAF is committed to ensuring that guidance and advice is sought and considered from affected stakeholders prior to amendments being finalised.

All stakeholders are responsible for ensuring that the most recent version of the guidance document is used.

Part C. MAF animal imports contact details

For all matters relating to the interpretation, review and amendment of this guidance document, please contact:

Animal Imports Group
MAF
PO Box 2526
WELLINGTON 6011
Fax: +64 4 894 0733
Email: animalimports@maf.govt.nz

Part D. Terms and definitions contained in the standard

Import Health Standard TermDefinition
Commercially prepared and packaged A product that has been manufactured in a commercial manner by a commercial enterprise and is packaged in tamper proof packaging.
Commodity Live animals, products of animal origin, animal genetic material, biological products and pathological material.
Food Act 1981 In New Zealand, food is regulated under the Food Act 1981 and delegated legislation under that Act. The Food Act 1981:
  • Defines relevant terms, such as, food and sale
  • Outlines prohibitions on sale (including unfit food)
  • Prohibits misleading labelling and advertising
  • Provides powers of enforcement and offences
  • Contains provisions to make regulations and food standards.
MAF The New Zealand Ministry of Agriculture and Forestry.
Meat Skeletal muscles of mammalian, reptilian and bird species with naturally included or adherent tissue or bone. This definition excludes animal by-products, offal and giblets.
Meat products Products prepared from or with meat which has undergone treatment such that the cut surface shows that the product no longer has the characteristics of fresh meat (e.g. cooked or cured). The following are not regarded as meat products: meat which has undergone only cold treatment, or raw meat, which has been minced or seasoned.
Official Veterinarian A veterinarian authorised by the Veterinary Authority of the country to perform certain designated official tasks associated with animal health and/or public health and inspections of commodities and, when appropriate, to certify in conformity with the provisions of the Section 5.2 of the Terrestrial Code pertaining to principles of certification.
OIE Code The World Organisation for Animal Health Terrestrial Animal Health Code. Any reference in the import health standard to the OIE Code is to the most current as found on the OIE website: http://www.oie.int/eng/normes/mcode/en_sommaire.htm (offsite link to www.oie.int).
Risk organism Any organism capable or potentially capable of causing harm to any human or animal health as determined by an import risk analysis.
Surveillance The systematic ongoing collection, collation, and analysis of information related to animal health and the timely dissemination of information to those who need to know so that action can be taken.
Terrestrial Manual The World Organisation for Animal Health Manual of Diagnostic Tests and Vaccines for Terrestrial Animals. Any reference in the import health standard to the Terrestrial Manual is to the most current as found on the OIE website: http://www.oie.int/eng/normes/mmanual/A_summry.htm (offsite link to www.oie.int).
Veterinary Authority The exporting Governmental Authority of an OIE Member, comprising veterinarians, other professionals and para-professionals, having the responsibility and competence for ensuring or supervising the implementation of animal health and welfare measures, international veterinary certification and other standards and recommendations in the Terrestrial Code in the whole territory.
Veterinary certificate A certificate, issued in conformity with the provisions of Chapter 5.2. of the OIE Code, describing the animal health and/or public health requirements which are fulfilled by the exported commodities.

Part E. Exporting country approval

The countries from which New Zealand imports turkey meat and meat products must be specifically approved by MAF, meeting the conditions set out in the standard for turkey meat and meat products, and includes the submission of:

  • Acceptable veterinary certification from the Veterinary Authority of the exporting country;
  • The animal health status of avian populations in the country, with respect to biosecurity risk organisms of concern.

Note - To approve a country and their associated veterinary certification for the import of turkey meat and meat products into New Zealand, all requests will be prioritised according to MAF resources available at the time of application. Before any prospective exporting country develops veterinary certification MAF recommends contacting animal imports: animalimports@maf.govt.nz.

There are currently no countries approved by MAF to export turkey meat and meat products to New Zealand.

Part F. Applying for a permit to import

A Veterinary Authority approved production system outline (and biosecurity plan) must be submitted for approval to MAF. Upon MAF approval of the production system outline (and biosecurity plan) an importer/exporter may apply to MAF for a permit to import as required by the standard for turkey meat and meat products. Application forms can be found on the MAF website at: http://www.biosecurity.govt.nz/regs/imports/animals/forms

Completed applications should be submitted to the contact details listed under Part C of this document.

Part G. Review of the import process

Part H. Applying for equivalence

MAF acknowledges that there are a variety of means by which importers/exporters can ensure that the associated biosecurity risk has been managed effectively. To ensure that any method, system or process used to achieve equivalent status is validated as such, it must be approved by MAF prior to being used.

The exporting country’s Veterinary Authority may request MAF to approve a method, system or process that can be shown to achieve the biosecurity requirements of the standard.

Equivalence requests made from authorities to MAF must be lodged on an equivalence request form. This form is available by contacting animalimports@maf.govt.nz

Part I. OIE and MAF recommended diagnostic tests

Prescribed test recommendations are made for international trade by the OIE for diseases listed as notifiable. The current OIE Code lists these recommendations for avian (Aves).

MAF may approve tests for those diseases not notifiable to the OIE; these are listed in the table below.

Disease nameMAF recommended test(s)OIE Code (2011) Chapter reference(s)OIETerrestrial Manual Reference
Salmonella arizonae Salmonella culture 6.4. Hygiene and disease security procedures in poultry breeding flocks and hatcheries; And
6.5. Prevention, detection and control of Salmonella in poultry
N/A
Turkey viral hepatitis ”post-mortem” inspection and associated liver condemnation, interpreted at flock level (<2% condemnation) N/A N/A
Turkey coronavirus RT-PCR 1.4. Animal health surveillance N/A
APMV-2 & APMV-3 Virus isolation 1.4. Animal health surveillance N/A

N/A – Not Applicable

Part J. OIE model veterinary certificate template

Part I: Details of dispatched consignment

I.1. Consignor:
Name:

I.2. Certificate reference number:

Address:

I.3. Veterinary Authority:

I.4. Consignee:
Name:

Address:

I.5. Country of origin ISO code*

I.6. Zone or compartment of origin**:

I.7. Country of destination: ISO code*

I.8. Zone or compartment of destination**:

I.9. Place of origin:
Name:

 

Address:

 

I.10. Place of shipment:

I.11. Date of departure:

 

I.12. Means of transport:



Aeroplanes Ships Railway wagons

Road vehicles Others

Identification:

I.13. Expected border post:

 

I.14. CITES permit No(s)**:

 

I.15. Description of commodity:

I.16. Commodity code (ISO code*) :

 

I.17. Total quantity:

 

I.18. Temperature of product:
Ambients Chilleds Frozens

I.19. Total number of packages:

 

I.20. Identification of container/serial number:

I.21. Type of packaging:

 

I.22. Commodities intended for use as:

Human ConsumptionsAnimal Feeds


Further Processings Technical Uses


Others

 

I.23

 

I.24. Identification of commodities:

Species (Scientific name)
Meleagris gallopavo gallopavo

 

 

Number of packages

 

Nature of commodity

 

Approval number of establishments

 

Net Weight

 

Treatment type

 

 

 


Lot ID/date code

Part II. Zoosanitary Information

Example veterinary certificate for the export of turkey meat and meat products to New Zealand

II.a. Certificate reference number:

 

II. The undersigned Official Veterinarian certifies that the products of animal origin described above satisfy(ies) the following requirements:

General requirements:

Commodity eligibility

1. The turkey meat and meat products for export to New Zealand:

  • Were derived from birds slaughtered at or after 8 weeks of age; and
  • Were derived from birds slaughtered and processed in plants which operate effective Good Management Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) programmes.

Approval of export systems

2. Were derived from a MAF approved:

  • Production system, with a MAF approved production system outline; and
  • Specific disease free compartment with a MAF approved Biosecurity Plan

Processing requirement

3. Were derived from birds slaughtered in an abattoir approved by the Veterinary Authority for export of turkey meat and meat products to New Zealand, and passed ante-mortem and post-mortem inspection.

Laboratory testing requirements

4. Laboratory testing was conducted at a laboratory approved by the Veterinary Authority of the exporting country, to conduct the required export testing;

5. Sampling of birds for diagnostic testing was randomised, and representative of the flock from which the product is derived;

6. Samples were collected under the supervision of the Official Veterinarian;

7. Laboratory samples from birds were collected, processed, and stored in accordance with the recommendations in the OIE Code and/or Terrestrial Manual, and/or specified by MAF;

8. Laboratory or other diagnostic tests used on birds were those prescribed for that disease by the OIE for use during international trade, and/or those approved by MAF.

Packaging and storage requirements

9. The commercially prepared and packaged product for export has been stored and subsequently transported in a hygienic manner and is free of contaminants; and

10. The container in which the product for export is to be transported has been sealed under Veterinary Authority supervision, and the unique seal number and date of sealing is recorded on the veterinary certificate.

Specified requirements for identified risk organisms
(delete those clauses not applicable to the commodity for export)

For Avian paramyxovirus-1 (APMV-1), Newcastle disease (ND)

11. The product for export is derived from flocks with a vaccination status of:

  • Not vaccinated for ND;
  • or

  • Vaccinated for ND using an inactivated vaccine;
  • or

  • Vaccinated with a live lentogenic vaccine strain where sequence analysis of the F0 gene has demonstrated no more than two basic amino acids between residues 113 and 116 and no phenylalanine at residue 117;

AND EITHER

12. The product for export is derived from birds kept in a country/zone/compartment free from ND virus since hatching or for the 21 days before export, with current OIE Code surveillance requirements being met to claim freedom;

OR

13. The product for export has been cooked and reached a core temperature of one of the following:

    (i) 65°C for 840 seconds; or
    (ii) 70°C for 574 seconds; or
    (iii) 74°C for 280 seconds; or
    (iv) 80°C for 203 seconds.

For highly pathogenic notifiable avian influenza (HPNAI)

EITHER

14. The product for export is derived from birds kept in a country/zone/compartment free from HPNAI since hatching or for the 21 days before export, with current OIE Code surveillance requirements being met to claim freedom;

OR

15. The product for export has been cooked and reached a core temperature of one of the following:

    (i) 60°C for 507 seconds; or
    (ii) 65°C for 42 seconds; or
    (iii) 70°C for 3.5 seconds; or
    (iv) 73.9°C for 0.51 seconds.

For Salmonella arizonae

EITHER

16. The product for export is derived from turkeys in a country/zone/compartment free from S. arizonae as demonstrated by surveillance, conducted in accordance with Chapter 6.4 and 6.5 of the OIE Code, and approved by MAF;

OR

17. The product for export is derived from turkey breeding flocks, hatcheries, and rearing farms free from S. arizonae as demonstrated by surveillance, conducted in accordance with Chapter 6.4 and 6.5 of the OIE Code, and approved by MAF;

OR

18. The turkey meat is derived from flocks demonstrated to be free of S. arizonae by testing at least 60 birds within the 7 day period before slaughter with either:

    (i) Salmonella culture on samples of pooled faeces or intestinal content; or
    (ii) A MAF approved diagnostic test;

OR

19. The product for export has been cooked and reached a core temperature of one of the following:

    (i) 60°C for 2030 seconds; or
    (ii) 62°C for 1073 seconds; or
    (iii) 65°C for 370 seconds; or
    (iv) 70°C for 41 seconds; or
    (v) 72°C for 19 seconds; or
    (vi) 74°C for 9 seconds; or
    (vii) 76°C for 4 seconds; or
    (viii) 79°C for 1 second.

For avian paramyxovirus-2 (APMV-2) and APMV-3

EITHER

20. The product for export does not include entire turkey carcasses,;

OR

21. The product for export includes entire turkey carcasses and one of the following three requirements apply:

  • The turkey carcasses are derived from birds kept in a country/zone/compartment free from APMV-2 and APMV-3 since hatching or for the 21 days before export in accordance with the surveillance requirements approved by MAF;

  • or
  • The turkey carcasses are derived from flocks demonstrated to be free of APMV-2 and APMV-3 by testing at least 60 birds within the 7 day period before slaughter with either:
  • (i) Virus isolation on samples of pooled faeces or intestinal content; or
    (ii) A MAF approved diagnostic test;

    or
  • The turkey carcasses have been cooked and reached a core temperature of one of the following:
  • (i) 65°C for 840 seconds; or
    (ii) 70°C for 574 seconds; or
    (iii) 74°C for 280 seconds; or
    (iv) 80°C for 203 seconds.

For turkey coronavirus (TCV)

EITHER

22. The product for export does not include entire turkey carcasses and is free from bursal tissue;

OR

23. The product for export includes entire turkey carcasses and one of the following three requirements apply:

  • The turkey carcasses are derived from birds in a country/zone/compartment where no known case of TCV has been recorded;

  • or
  • The turkey carcasses are derived from flocks demonstrated to be free of TCV by testing at least 60 birds within the 7 day period before slaughter with either:

    (i) RT-PCR on samples of pooled faeces or intestinal content; or
    (ii)A MAF approved diagnostic test;

    or
  • The turkey carcasses have been cooked and reached a core temperature of one of the following:
  • (i) 65°C for 840 seconds; or
    (ii) 70°C for 574 seconds; or
    (iii) 74°C for 280 seconds; or
    (iv) 80°C for 203 seconds.

For turkey viral hepatitis (TVH)

EITHER

24. The product for export does not include entire turkey carcasses, and is free from liver, pancreatic and intestinal tissue;

OR

25. The product for export includes entire turkey carcasses which were derived from birds slaughtered in a Veterinary Authority approved abattoir with documented evidence that demonstrates liver condemnation rates less than 2%.

 

Official Veterinarian:

Name and address (in capital letters): Official Position:

Date: Signature:

Official Stamp:

* Optional
** If referenced in Part II

Part K. Agreed veterinary certificates for trade

There are currently no bilaterally agreed veterinary certificates for the import of turkey meat and meat product into New Zealand. Agreed veterinary certificates are negotiated with prospective countries for export of turkey meat and meat products to New Zealand.

Page last updated: 28 June 2011