Import Health Standard  
Issued under the Biosecurity Act 1993   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Pig Meat and Pig Meat 
Products from Australia  
MEAPORIC.AUS  
[Document Date]  
 Import Health Standard : DRAFT FOR CONSULTATION Pig Meat and Pig Meat Products from Australia   
 Draft for Consultation  [Document Date]  
Ministry for Primary Industries   Page  1 of 12 
TITLE  
Import Health Standard : DRAFT FOR CONSULTATION P ig Meat and Pig Meat Products from Australia  
COMMENCEMEN T 
This Import Health Standard  comes into force on  [Effective Date ]  
REVOCATION  
This Import Health Standard revokes and replaces the following:  
a) Import Health Standard for the Importation into New Zealand of Pig Meat and Meat Products for 
Human Consumption from Australia, MEAPORIC.AUS, 23 May 2000  
ISSUING AUTHORITY  
This Import Health Standard  is issued under section 24A of the Biosecurity Act 1993.  
 
Dated at Wellington , [Document Date]  
 
 
Vicki Melville  
Manager  (Acting) , Import and Export Animals  
Ministry for Primary Industries  
(acting under dele gated authority of the Director -General)  
 
Contact for further information  
Ministry for Primary Industries (MPI)  
Agriculture and Investment Services Business Unit  
Animal Imports  
PO Box 2526  
Wellington 6140  
 
Email: animal.imports@mpi.govt.nz  
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Contents  Page 
Introduction  3 
Part 1:  Requirements  6 
1.1 Applicatio n 6 
1.2 Definitions  6 
1.3 Requirements for clearance  6 
1.4 Third country product  6 
1.5 Import permit information  6 
1.6 The documentation that must accompany goods  7 
Part 2:  Specified Requirements for Identified Risk Organisms  8 
2.1 Porcine reproductive and respiratory syndrome (PRRS) virus  8 
Schedule 1 – Document History  9 
Sche dule 2 – Definitions  10 
Schedule 3 – Model veterinary certificate  11 
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Introduction  
This introduction  is not part of the  Import Health Standard  (IHS) , but is intended to indicate its general effect.  
Purpose  
This IHS specifies the minimum requirements that must be met when importing  pig meat and p ig meat 
products from Australia  into New Zealand . 
Background  
The Biosecurity Act 1993 (the Act) provides the legal basis for excluding, eradicating and effectively managing 
pests and unwanted organisms.  
Import health standards issued under the Act set out requirements to be met to effectively manage biosecurity 
risks associated with importing goods. They include requirements that must be met in the exporting country, 
during transit, and before biosecurity  clearance can be given.  
Guidance boxes are included within this IHS for explanatory purposes. The guidance included in these boxes 
is for information only and has no legal effect.  
Who should read this  Import Health Standard ? 
This IHS should be read by importers of pig meat and pig meat products from Australia.  
Why is this important?  
It is the importer’s responsibility to ensure the requirements of this IHS are met. Consignments that do not 
comply with the requirements of this IHS may not be cle ared for entry into New Zealand and/or further 
information may be sought from importers. Consignments that do not comply with the requirements of this IHS 
may be re -shipped or destroyed under the Act or tested/treated in accordance with this IHS prior to r elease or 
equivalence determined. Importers are liable for all associated expenses.  
The costs to MPI in performing functions relating to the importation of pig meat and pig meat products  will be 
recovered in accordance with the Act and any regulations ma de under the Act. All costs involved with 
documentation, transport, storage and obtaining a biosecurity clearance must be covered by the importer or 
agent.  
Equivalence  
The Chief Technical Officer (CTO) may issue a direction under section 27(1)(d) of th e Act that measures 
different from those set out in this IHS may be applied to effectively manage risks associated  with the 
importation of  these goods.  
If an equivalent measure is approved, an import permit may be issued under section 24D(2) of the Act i f the 
Director -General considers it appropriate to do so. The details of the CTO direction on equivalence will be 
included as notes in the special conditions section of the permit to inform the inspector’s assessment of the 
commodity.  
MPI’s preference is t hat the exporting country’s Competent Authority makes equivalence requests. 
Equivalence requests can be lodged with animal.imports@mpi.govt.nz . Import Health Standard : DRAFT FOR CONSULTATION Pig Meat and Pig Meat Products from Australia   
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Inspection  
On arrival, all documentation accompanying the consignment will be verified by an inspector.  
Document History  
Refer to Schedule 1.  
Other information  
This is not an exhaustive list of compliance requirements and it is the importer’s responsibility to be familiar 
with and comply with all New Zealand laws . 
Food Act 2014 and Animal Products Act 1999  
Consignments of food imported for sale into New Zealand for human consumption must comply with relevant 
requirements of the Food Act 2014,  and the Australia N ew Zealand Food Standards Code  and the Animal 
Products Act 1999 .  
Importers of food intended for sale for human consumption must be registered with MPI. These requirements 
are independent of the IHS requirements. Importers are advised to consult MPI’s webs ite: 
http://www.mpi.govt.nz/importing  
Import Health Standards  
Other relevant IHSs must also be complied with before biosecurity clearance will be issued. These may 
include but are not limited to the following:  
a) Containers made of timber must meet the requirements of the following : IHS: Wood Packaging 
Material from All Countries  
Harmonised System (HS) Codes  
The harmonised system is an internatio nal product numbering classification  developed by the World Customs 
Organisation (WCO). The New Zealand harmonised system is found here: http://aria.stats.govt.nz/aria/  
Animal products imported using this IHS  will be under one of the following HS Codes .  
Trade Single Window (TSW)  HS Code  Commodity Description  
0203  Meat of swine; fresh, chilled or frozen  
0206  Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies; fresh, 
chilled or frozen  
0209  Pig fat, free of lean meat, and poultry fat, not rendered or otherwise extracted, fresh chilled 
frozen, salted in brine, dried or smoked  
0210  Meat and edible met offal; salted, in brine, dried or smoked; edible flours and meals of meat 
and meat offal  
1602  Of swine: hams, shoulders and cuts thereof; preserved in airtight cans and jars  Import Health Standard : DRAFT FOR CONSULTATION Pig Meat and Pig Meat Products from Australia   
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All goods imported into New Zealand need to be cleared by the New Zealand Customs Service (Customs) 
and the Ministry for Primary Industries (MPI). This  is achieved by lodging required documentation in through 
the Trade Single Window (TSW) portal.  
For more information about TSW please visit https://www.customs.govt.nz/business/trad e-single -window/  Import Health Standard : DRAFT FOR CONSULTATION Pig Meat and Pig Meat Products from Australia   
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Part 1:  Requirements  
1.1 Application  
(1) This IHS applies to all imports  from Australia of pig meat and pig meat products  derived from domestic 
or wild pig s (Sus scrofa ). 
1.2 Definitions  
(1) For the purposes of this IHS, terms used that are defined in the Act have the meanings set out there. 
The Act is available at http://www.legislation.govt.nz/ . 
(2) See Schedule 2 for additional definitions that apply . 
1.3 Requirements for clearanc e 
(1) In order to obtain biosecurity clearance, pig meat and pig meat products  of Australian  or New Zealand 
origin  must:  
a) Be identifiable as being product originating from Australia  or New Zealand ; and  
b) Be commercially packed in the original unopened packagin g. Full containers of meat must be 
sealed; and  
c) Edible offal must have been frozen to -18°C during transport to New Zealand.  
(2) In order to obtain biosecurity clearance, third country pig meat products  must : 
a) Meet the requirements of clause  1.4 of Part 1 : Requirements ; and  
b) Meet the requirements of  Part 2: Specified Requirements for Identified Risk Organisms ; and 
c) Be accompanied by an import permit where required by clause 1.5(1); and  
d) Be accompanied by a veterinary certificate that meets the requirements of  clause 1.6, has been 
agreed by the CTO, and details the measures in Part 1 and Part2 that exporting country must 
meet.  
1.4 Third  country product  
(1) Where pig meat products  for export to New Zealand originate from a country other than Australia  or 
New Zealand , the product must meet the definition of third country pig meat product s in this IHS.  
1.5 Import permit  information  
(1) An import permit under section 24D of the Act  is required if a CTO has approved an equivalent 
measure prior to import, different from that set in this IHS that may be applied to effectively manage 
risks. 
(2) An import permit  under section 24D of the Act  is not required where a CTO has issued a direction 
under section 27(1)(d) of the Act approving an equivalent  measure that is different from that set in this 
IHS during negotiation of a country -specific veterinary certificate , and the equivalent measure is 
incorporated into that certificate . 
 
Guidance  
 Completed applications can be submitted to Animal Imports animal.imports@mpi.govt.nz  
Application forms can be found on the MPI website at: Permit to Import Animal Products  Import Health Standard : DRAFT FOR CONSULTATION Pig Meat and Pig Meat Products from Australia   
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1.6 The d ocumentation that must accompany goods  
(1) The consignment must arrive in New Zealand with the documentation that is specified in, and meets 
the requirements of, clauses 1. 6.1 to 1. 6.3 below.  
(2) All documentation that is required by this clause 1. 6 to accompany pig meat products  must, unless 
otherwise stated:  
a) Be original.  
b) Accompany the imported goods.  
c) Be in English or have an English translation that is clear and legible.  
d) Be endorsed : 
i) on every page by the Official Veterinarian with their original stamp, signature and date; or  
ii) in the space allocated , where  all pages have paper -based alternative security features.  
1.6.1 Import permit  
(1) An import permit (copy acceptable) if required by clause  1.5(1). 
1.6.2 Veterinary  certificate  
(1) A veterinary  certificate from the Competent Authority  of Australia , if required by clause 1.3 . The 
veterinary  certificate must include the following:  
a) A unique consignment identifier.  
b) The description, source species, and amount of product.  
c) Name and address of the importer (consignee) and exporter (consignor).  
d) Name, signature and contact details of the Competent Authority’s Official Veterinarian .  
e) Certification and endorsement by the Competent Authority  that the pig meat products meet the 
requirements outlined in Part 1: Requirements .   
f) Certification and endorsement by the Competent Authority  that the relevant requirements 
outlined in Part 2: Specified Requirements for Identified Risk O rganisms  of this IHS have been 
met. Import Health Standard : DRAFT FOR CONSULTATION Pig Meat and Pig Meat Products from Australia   
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Part 2:  Specified Requirements for Identified Risk Organisms  
(1) Third country pig meat products  must comply with the following measures for identified risk 
organisms . 
2.1 Porcine reproductive and respiratory syndrome (PRRS) virus  
(1) Pig meat products  must be treated prior to importation to New Zealand  by cooking to achieve one of 
the following a minimum core temperatur e and time parameters : 
 
Core t emperature  
(°C) Minimum time  
(minutes)  
56 60 
57 55 
58 50 
59 45 
60 40 
61 35 
62 30 
63 25 
64 22 
65 20 
66 17 
67 15 
68 13 
69 12 
70 11 
 
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Schedule  1 – Document History  
Date First Issued  Title Shortcode  
23 May 2000  Import Health Standard: for the Importation into 
New Zealand of Pig Meat and Meat Products for 
Human Consumption from Australia  MEAPORIC.AUS  
Date of Issued Amendments  Title Shortcode  
TBD Import Health Standard: Pig Meat and Pig Meat 
Products from Australia  MEAPORIC .AUS  
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Schedule 2 – Definitions  
Commercially Prepared  and Packaged  
A product that has been manufactured in a commercial environment by a commercial enterprise and is 
packaged and labelled in sealed containers or in tamper proof packaging and is intended for retail or 
wholesale. This does not include home -made products.  
Competent Authority  
The Ve terinary or other Governmental Authority of an OIE Member, that has the responsibility and 
competence for ensuring or supervising the implementation of animal health and welfare measures, 
international veterinary certification and other standards and recom mendations in the Code  in the whole 
territory.  
Director -General  
The chief executive of the Ministry for Primary Industries.  
Meat  
All edible parts of an animal . This includes skeletal muscle meat, blood, offal, fat and bone.  
MPI 
Ministry for Primary Industries, New Zealand.  
Official Veterinarian  
A veterinarian authorised by the Competent Authority of the country to perform certain designated official 
tasks associated with animal health and/or public health and inspections of comm odities and, when 
appropriate, to certify in conformity with the provisions of the OIE Code  Chapter for certification procedures.  
OIE 
The World Organisation for Animal Health.  
The Code  
The OIE Terrestrial Animal Health Code  as found on the OIE website.  
Third Country Pig Meat Products  
Third country pig meat products mean  products that originated in the European Union, United States of 
America or Canada,  and were imported into Australia, where they are repackaged or further processed, 
before export to New Zealand.  The imported pig meat and pig meat products meet the requirements in the 
relevant import health standard for th e countr y of origin.   
Veterinary Certificate  
A certificate, issued in conformity  with the provisions of the Code  Chapter for certification procedures, 
describing the animal health and/or public health requirements which are fulfilled by the exported 
commodities.  
 
 
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Schedule 3  – Model veterinary  certificate  
 
(1) Below is a model official certificate for trade in pig meat products. This model meets the 
requirements of the IHS.  
 
 
*Optional     **If referenced in Part 2  Part 1: Details of the dispatched consignment  
 
 
 1.1.  Consignor (Exporter):  
Name:  
Address:  
 1.2.  Certificate reference number:  
 
1.3.  Competent Authority:  
 
1.4.  Consignee (Importer):  
Name:  
Address:  
 
 
1.5.  Country of origin:  
ISO Code*  1.6.  Zone or compartment of origin:**  
 
1.7.  Country of destination :  
ISO Code*  1.8.  Zone o r compartment of destination:**  
1.9.  Place of origin:  
Name:  
Address:  
1.10.   Place of shipment:  1.11.  Date of departure:  
1.12.  Means of transport:  
 
    Aeroplane           Ship  
 
Identification:  
 1.13.  Expected border post:  
1.14.  CITES permit No(s):**  
1.15.  Description of commodity:  
 1.16.  Commodity Code (ISO Code*):  
1.17.  Total number of:  
1.18.  Temperature of commodities for transport:  
 1.19.  Total number of packages:  
1.20.  Identification of container/serial number:  
 1.21.  Type of packaging:  
1.22.   Identification of commodity:  
 Domestic pigs ( Sus scrofa ) 
 Wild pigs ( Sus scrofa ) 
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Part 2:  Veterinary Information  Country:  Certificate reference number:  
I, the undersigned Official Veterinarian, certify that the pig meat products  described above satisfy the following 
requirements:   
Commodity eligibility   
(1) The pig  meat and pig meat products are  imported into Australia from < insert applicable country : Canad a, 
European Union, or United States of America > and further processed in Australia . 
Specified requirements for identified risk organisms  
(2) Porcine reproductive and respiratory syndrome virus   
Pig meat and pig meat products have been  cooked to achieve one of the following a minimum core 
temperature and time parameters :  
 
56°C for 60 minutes;  
57°C for 55 minutes;  
58°C for 50 minutes;  
59°C for 45 minutes;  
60°C for 40 minutes;  
61°C for 35 minutes;  
62°C for 30 minutes;  
63°C for 25 minute s; 
64°C for 22 minutes;  
65°C for 20 minutes;  
66°C for 17 minutes;  
67°C for 15 minutes;  
68°C for 13 minutes;  
69°C for 12 minutes;  
70°C for 11 minutes . 
 
 Official Veterinarian  
Name:  
Address:  
Email:  
  
Signature:   
Date:  
 
Official Veterinarian signature, 
Official  stamp and date