Import Health Standard  
Issued under the Biosecurity Act 1993   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Egg Products  
EGGPRODS.GEN  
[Document Date]  
 Import Health Standard: Egg Products   
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Ministry for Primary Industries   Page  1 of 19 
TITLE  
Import Health Standard : Egg Products  
COMMENCEMENT  
This consolidated import health standard comes into force on [date].  
 
This import health standard amends the Import Health Standard: Egg Products , which came into force on 16 
August 2019 , and consolidates all amendments made up to commencement of this not ice: [Document Date]   
 
The amendment history to this import health standard is set out in Schedule 1 .  
ISSUING AUTHORITY 
This Import Health Standard  is issued under section 24A of the Biosecurity Act 1993  and incorporates 
amendments made in accordance with section 24B(1)(a) of that Act . 
 
Dated at Wellington , [Document Date]  
 
 
Stephen Cobb  
Manager , Animal  Health  
Ministry for Primary Industries  
(acting under dele gated authority of the Director -General)  
 Contact for further information  
Ministry for Primary Industries (MPI)  
Animal and Plant Health   
Animal Imports  
PO Box 2526  
Wellington 6140  
Email: animal.imports@mpi.govt.nz  
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Contents  Page 
Introduction 3 
Part 1:  Requirements  5 
1.1 Application  5 
1.2 Incorporation by reference  5 
1.3 Definitions  5 
1.4 Requirements for clearance  5 
1.5 Exporting country systems and certification  6 
1.6 Processing 6 
1.7 Packaging and transport  7 
1.8 Third country product  7 
1.9 Import  permit information  7 
1.10  The documentation that must accompany goods  8 
1.11  Transition period  9 
Part 2 : Requirements for specified egg products  10 
2.1 Specified shelf -stable egg products  10 
2.2 Retail ready products containing up to 30% egg  10 
2.3 Other products containing up to 100% egg  11 
2.4 Egg powder or liquid egg  11 
Part 3:  Requirements for identified risk organisms  13 
3.1 High pathogenicity avian influenza virus (HPAI) and Newcastle disease (ND)  13 
3.2 High pathogenicity avian influenza virus (HPAI) only  13 
3.3 Newcastle disease (ND) only  14 
Schedule 1 – Document History  16 
Schedule 2 – Definitions  17 
Schedule 3 - F 03 Time and Temperature  19 
 
 
  Import Health Standard: Egg Products   
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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  egg products  into New 
Zealand . 
The identified  risk organisms associated with  egg products that are managed by  this IHS are: 
a) Highly pathogenic avian influenza virus.  
b) Newcastle disease virus.  
The minimum processing requirements  manage the other biosecurity risk organism s associated with egg 
products .  
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 during importation, before biosecurity clearance can be given . 
Guidance boxes are included within this IHS for expla natory purposes. The guidance included in these boxes 
is for information only and has no legal effect . 
A guidance document accompanies this IHS providing  information on how the requirements may be met . 
Who should read this Import Health Standard?  
This IHS should be read by  importers of egg products . 
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 cleared for entry into New Zealand and 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 b iosecurity 
clearance . Importers are liable for all associated expenses.  
The costs to MPI in performing functions relating to the importation of egg products  will be recovered in 
accordance with the Act and any regulations made under the Act. All costs invo lved with documentation, 
transport, storage and obtaining a biosecurity clearance must be co vered by the importer or agent.  
Equivalence  
The Chief Technical Officer (CTO) may issue a direction under section 27(1)(d) of the Act that measures 
different fr om those set out in this IHS may be applied to effectively manage risks associated with the 
importation of these goods . Import Health Standard: Egg Products   
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If an equivalent measure is approved, an import permit may be issued under section 24D(2) of the Act if 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 that the exporting country’s Competent Authority makes equivalence requests. Equivalence requests can be lodged with animal.imports@mpi.govt.nz
. 
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 into New Zealand intended for sale for human consumption must comply with relevant requirements of the Food Act 2014, and the Australia New Zealand Food Standards Code , and the 
Animal Products Act 1999.  
It is the responsibility of the importer to ensure that consignments of processed egg products imported into New Zealand comply with the requirements in the Australia New Zealand Food Standards Code, including the microbiological limit for Salmonella  in processed  egg products, specified in Schedule 27.  
See Guidance Document for more information about the Food Act 2014 and Animal Products Act 1999 . 
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 IHS: 
Wood Packaging Material 
from all Countries . 
Trade Single Window (TSW) and Customs clearance  
All goods imported into New Zealand need to be cleared by the New Zealand Customs Service (Customs) and the Ministry for Primary Industries (MPI). To gain customs clearance, the required documentation must be lodged through the Trade Single Window (TSW) portal.  
For more information about TSW please visit https://www.customs.govt.nz/business/trade -single- window/
.  Import Health Standard: Egg Products   
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Part 1:  Requirements  
1.1 Application 
(1) This IHS applies to imports of processed egg products  from  all countries  into New Zealand.  
 
Guidance  
• Raw egg products and table eggs are not eligible for importation into New Zealand.  
• Processed eggshell and egg membranes can be imported under the IHS SPECPROD.ALL  as a 
dietary supplement or therapeutic product.  
1.2 Incorporation by reference 
(1) The following international standards are incorporated by reference in this IHS under section 142M the 
Act:  
a) The World Organisation for Animal Health : Terrestrial Animal Health Code, available here : 
Terrestrial Code Online Access - World Organisation for Animal Health . 
(2) Under section 142O(3) of the Act it is declared that section 142O(1) of the Act does not apply. That is, 
a notice under section 142O(2) of the Act is not required to be published before material that amends 
or replaces the standards, guideline , or lists incorporated under clause 1.2(1)  above has legal effect as 
part of this IHS. 
 
Guidance  
• Incorporation by reference means that standards, guidelines , or lists are incorporated into this 
IHS and they form part of the requirements . 
1.3 Definitions  
(1) For the purposes of this IHS and the associated guidance, 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 a dditional definitions that apply . 
1.4 Requirements for clearance 
(1) To obtain biosecurity clearance  for ‘Specified shelf -stable egg products ’, the product must: 
a) Meet the requirements of clause s 1.7 and 2.1 of this IHS;  and  
b) Be accompanied by an official certificate as required by clause 1.10 .4 of this IHS ; and  
c) Be accompanied by an import permit where required by clause 1.9 of this IHS. 
(2) To obtain biosecurity clearance for ‘ Retail ready products containing up to 30% egg ’, the product must:  
a) Meet the requirements of clauses 1.7 and  2.2 of this IHS; and  
b) Be accompanied by a manufacturer’s declaration as required by clause 1.10. 3 of this IHS; and  
c) Be accompanied by an import permit where required by clause 1.9  of this IHS. 
(3) To obtain biosecurity clearance for ‘ Other products containing up to 100% egg ’, egg powder, or  liquid 
egg, the product must:  Import Health Standard: Egg Products   
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a) Be imported from a country that the CTO is satisfied meets the export country systems and 
certification requirements of clause 1.5 of  this IHS ; and 
b) Meet the requirements of clause 1.7 of this IHS ( for ‘Other products containing up to 100% egg ’) 
and clauses 1.6 to 1.7 of this IHS ( for egg powder or  liquid egg) ; and                                                                                                                                                                                    
c) Be accompanied by a veterinary certificate that meet s the requirements of cla use 1.10.5 of this 
IHS, has been agreed by the  CTO, and details the measures in clause  2.3, clause 2.4,  or Part 3  
of this IHS that the ex porting country will meet ; and   
d) Be accompanied by an import permit where required by clause 1.9  of this IHS . 
 
Guidance  
• The description egg powder includes egg crystals.  
1.5 Exporting country systems and certification 
(1) Importers may import e gg products only if the CTO is satisfied, on the basis of evidence, that the 
Veterinary Services of the exporting country are capa ble of ensuring that egg products exported from 
that country can meet the requirements of this IHS .  
(2) The evidence must include details about all of the following, that the CTO considers applicable to the 
egg products  from that exporting country:  
a) The abilit y of the exporting country’s Competent Authority to verify the animal health status of 
poultry populations in the exporting country, zone , or compartment, with respect to the risk 
organisms identified in Part 3  of this IHS .  
b) The adequacy of the national sy stems and/or programmes and standards in the exporting 
country for regulatory over sight of the poultry industry.   
c) The capability of the exporting country’s Competent Authority to support the issue of veterinary certificates as required by this IHS.  
(3) Importers may not import from a country where the CTO has determined that the Veterinary Services 
of the exporting country are no longer capable of ensuring that egg products imported from that 
country can meet the requirements of this IHS.  
 
Guidance   
• The evidence will be obtained during evaluation of the Veterinary Services of the Competent 
Authority of the exporting country in accordance with section 3 of the Terrestrial  Code, titled 
Quality of Veterinary Services . 
• Once the CTO is satisfied with the exporting country’s evidence for exporting systems and 
certification, MPI and the Competent Authority may commence negotiation of country -specific 
veterinary certification.  
• For the  CTO to be satisfied with the evidence provided an in- country or desk -top audit may be 
carried out at any time, including prior to the first shipment of the commodity . 
• See the Guidance Document for more information about exporting country systems and 
certification, and for a list of countries and country -specific veterinary c ertificates  that have been 
agreed with MPI . If an exporting  country does not have a negotiated  country -specific veterinary 
certificate recorded in the Guidance Document  or on the MPI website , then the  egg product is not 
eligible for import  into New Zealand . 
1.6 Processing  
(1) Egg powder  or liquid egg that complies with clause 2.4 or  Part 3  of this  IHS must be  derived from 
chicken ( Gallus gallus) eggs , and must : Import Health Standard: Egg Products   
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a) Be prepared from intact, clean eggs  visibly free from dirt, blood, faecal contamination, and other 
foreign contamination ; and  
b) Contain less than 100mg/kg of eggshell remains, egg membrane, and other particles ; and  
c) Be processed as required for the  specified commodity  in clause 2.4 or Part 3  of this IHS ; and  
d) Meet the relevant national standards of the exporting country for hygienic processing of egg 
products . 
1.7 Packaging and t ransport  
(1) The egg products  for export to New Zealand must be packaged and sealed in tamper and leak proof 
packaging at the time of manufacture  and must remain separated from non -processed product that is 
not of equivalent health status . 
(2) The egg products must be stored and transported in a hygienic manner . 
(3) Packaging containing  the egg products  must be clean, secure, and free of any organic contaminants . 
(4) Consignments of egg products must be clearly identified, and the identifier must be stated on the 
manufacturer’s declaration, official certificate, or  veterinary certificate. 
1.8 Third country product  
(1) Where egg products  in clause 2.3, clause 2.4, or Part 3  of th is IHS for export to New Zealand originate 
from a country other than the exporting country, the country of origin (source country) of the egg 
products  must meet the requirements under clause 1.5 of this IHS to export egg products to New 
Zealand .  
 
Guidance  
• New Zealand may be the source country.  
• The ability to export egg products from source countries other than the exporting country will be 
considered during exporting country systems and certification assessment.  
• See the Guidance Document  for more information on third  country processing . 
1.9 Import  permit  information  
(1) An import permit under section 24D of the Act issued by the Director -General is required if the 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 is not required where the CTO has issued a direction under section 27(1)(d) for a 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   
• Ensure you have all relevant documentation prepared prior to applying for an import permit . 
• Application forms can be found on the MPI website at:  
https://www.mpi.govt.nz/dmsdocument/3124- Permit -to-import -animal -products -, or apply for the 
import permit at the following weblink when active: https://animalplantimportpermit.mpi.govt.nz/   
• Completed applications can be submitted to animal.imports@mpi.govt.nz .   Import Health Standard: Egg Products   
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1.10 The documentation that must accompany goods  
1.10.1  Documents  
(1) All documentation that is required by this clause 1. 10 to accompany egg products  must , unless 
otherwise stated : 
a) Be in English or have an English translation that is clear and legible; and  
b) Be original . 
(2) Documentation that is in a paper forma t must, unless otherwise stated, be endorsed on every page by 
the Official or Official Veterinarian with their original stamp, signature and date or be endorsed in the 
space allocated and all pages have paper based alternative security features . 
(3) Documentat ion that is in an electronic format must , unless otherwise stated,  be transmitted directly 
from the Competent Authority of the exporting country to MPI, using an electronic system approved by 
MPI for that purpose . 
(4) The consignment must arrive in New Zealand  with the documentation that is specified in, and meets 
the requirements of, clauses 1.10.2 to 1.10.4 of this IHS . 
1.10.2  Import permit  
(1) An import permit (copy acceptable), where required by this IHS, must meet the requirements of clause 
1.9 of this IHS . 
1.10.3  Manufacturer’s declaration  
(1) A manufacturer’s declaration (copy acceptable), where required by this IHS, must:  
a) Include statements that the processing as required by clause 2.2 of this IHS have been met ; and  
b) Include product descriptors that match with official or commercial documents (e.g. bill of lading ); 
and 
c) Be prepared by the manufacturer on letterhead paper ; and  
d) Be signed and dated within the last 12 months by the quality manager (see Schedule 2  for 
definition) or equival ent. 
1.10.4  Official certificate  
(1) An official certificate from the exporting country’s Official or Official Veterinarian , where required by this 
IHS, must include the following :  
a) A unique consignment identifier ; and  
b) The description, source species, and amount of product ; and  
c) Name and address of the importer (consignee) and exporter (consignor ); and  
d) Name, signature , and contact details of the Official or Official Veterinarian ; and 
e) Certification and endorsement by the Official or Official Veterinarian that the rel evant 
requirements outlined in clause 2. 1 of this IHS have been met.  
1.10.5  Veterinary certificate  
(1) A veterinary certificate from the exporting country’s Competent Authority, where required by this IHS, must include the following : 
a) A unique consignment identifier ; and  
b) The description, source species, and amount of product ; and  
c) Name and address of the importer (consignee) and exporter (consignor ); and  
d) Name, signature , and contact details of the Official  or Official  Veterinarian ; and  
e) Certification and endorsement by the Official or Official Veterinarian that the general 
requirements in clauses 1.6 to 1.7 of this IHS have been me t; and  Import Health Standard: Egg Products   
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f) Certification and endorsement by the Official or Official Veterinarian that the relevant 
requirements  in clause  2.3 (‘Other products containing up to 100% chicken egg ’), clause 2.4 
(‘Egg powder and liquid egg ’), or Part 3 of this IHS have been met excepting for those 
requirements that the  CTO has agreed during negotiation under clause 1.5  of this IHS  as not 
being required for a country -specific veterinary certificate . 
 
Guidance   
• Where equivalent measures have been negotiated and agreed with MPI, and the  CTO has, prior 
to import, issued a direction under section 27(1)(d) of the Act that is different from those in this 
standard in the form of a negotiated veterinary certificate, a country -specific veterinary certificate 
must accompany the consignment .  
• See the Guidance Document  for more information about equivalence and negotiated country -
specific veterinary certificates.  If an exporting  country does not have a negotiated  country -
specific veterinary certificate recorded in the Guidance Document  or on the MPI website , then the 
egg product is not eligible for import  into New Zealand.  
1.11 Transition period  
(1) From <insert date of final issue > to <insert 6 months after the date of issue> , the requirements of this 
import health standard for importing egg products  may be met by complying with the requirements of 
the Import Health Standard: Egg Products , EGGPRODS.GEN , dated 16 August 2019  in force 
immediately before the replacement of the Import Health Standard: Egg Products , EGGPRODS.GEN  
dated <insert date of issue >. Import Health Standard: Egg Products   
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Part 2:  Requirements for specified egg products  
2.1 Specified shelf -stable  egg products 
(1) The following products may be imported  from any country provided they are accompanied by an official 
certificate stating that the product : 
a) Does  not require refrigeration before the package is opened; and  
b) Is commercially manufactured and packaged  into retail packaging; and  
c) Meets the additional  requirements set out in the individual product clause  below : 
i) Alkalised duck or chick en eggs (also known as ‘pidan’, ‘ century’, ‘preserved egg’, ‘100 -
year-old eggs’, ‘thousand- year egg’, or ‘millennium egg’) are transformed in an alkaline salt 
to a pH of 10 or higher in the final preserved egg product . 
ii) Salted cooked duck or chicken eggs  are heat  treated to an F 0 value of 3 or more (see 
Schedule 3 for equivalent time/temperatures combinations) .   
 
Guidance   
• See the IHS SPECPROD.ALL  for import requirements for the following products . 
- Alcoholic drinks (including egg liqueur, advocaat, avocat or advokat) containing at least 14% 
alcohol  
- Biscuits, bread, cakes, confectionery, crackers, and puddings containing egg products (excluding moon cakes)  
- Dry mixes for cakes and other baked goods, puddings, desserts, and sauces containing egg products   
- Dietary protein supplements and bars containing chicken egg  
- Pasta and noodles containing egg  
- Products containing 5% or less of egg products  
- Mayonnaise  and salad dressing containing no more than 20% egg ingredient  
- Mooncake with discernible whole egg  
- Retorted/canned products containing egg (e.g. canned quail eggs).  
• Other animal derived  ingredients contained in the product must meet the requirements of 
applicable  IHSs for that commodity. A search of IHS s can be accessed here: 
All import health 
standards| MPI | NZ Government . 
2.2 Retail ready products containing up to 30% egg 
(1) Retail ready products containing up to 30% chicken egg ingredients may be imported from any country 
provided they are accompanied by a  manufacturer’s declaration stating the product is:  
a) Commercially manufactured and packaged into retail packaging ; and  
b) Derived from chicken ( Gallus gallus) eggs  and the product h as been heat treated to a core 
temperature of at least:  
i) 60°C for no less than  3.5 minutes; or   
ii) 64°C for no less than  2.7 minutes; or  
iii) 70°C for no less than  2 minutes. 
 
Guidan ce  
• The heat treatment may be applied at any stage of the manufacturing process, such as pasteurisation of the egg product prior to inclusion in the final product, or as a heat treatment 
applied to the whole product.  Import Health Standard: Egg Products   
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• Examples of commodities that can be imp orted under clause 2.2 are products composed partially 
of chicken eggs such as omelettes, quiches, non -shelf stable mayonnaise/aioli/salad dressing, 
fresh pasta, non- shelf stable baked goods, non- shelf stable beverages, custards, and other 
composite foods containing egg not covered  under  the IHS SPECPROD.ALL .  
• Other animal derived ingredients contained in the product must meet the requirements of 
applicable  IHSs for that commodity. A search of IHS s can be accessed here: All import health 
standards| MPI | NZ Government .  
2.3 Other products containing up to 100% egg  
(1) Other products containing up to 100% egg may be imported from any country provided that:   
a) The exporting country meets  clause 1.5 of this IHS (exporting country systems and certification) ; 
and 
b) The consignment is accompanied by a bilaterally agreed veterinary certificate between MPI and 
the exporting country’s competent authority ; and  
c) The product meets the requirements set out in clause 1.7  of th is IHS; and 
d) The product is derived from chicken ( Gallus gallus ) eggs and the product has  been heat treated 
to a core temperature of at least : 
i) 60°C for no less than  3.5 minutes; or   
ii) 64°C for no less than  2.7 minutes; or  
iii) 70°C for no less than  2 minute s. 
 
Guidance   
• The heat treatment may be applied at any stage of the manufacturing process, such as pasteurisation of the egg product prior to inclusion in the final product, or as a heat treatment 
applied to the whole product.  
• Examples of commodities that can be imported under clause 2.3 are products composed entirely 
or partially of chicken eggs such as frozen poached eggs, boiled eggs, omelettes, quiches, non -
shelf stable mayonnaise/aioli/salad dressing, fresh pasta, non -shelf  stable baked goods, non-
shelf stable beverages, custards, and other composite foods containing egg not covered under clause 2.2 of  this IHS or the IHS SPECPROD.ALL
. These products do not need to be in retail 
ready packaging.  
• Other animal derived ingredients contained in the product must meet the requirements of 
applicable  IHSs for that commodity. A search of IHS s can be accessed here: All import health 
standards| MPI | NZ Government . 
 
2.4 Egg powder  or liquid egg  
(1) Egg powder or  liquid egg may be imported from any country provided that:  
a) The exporting country meets clause 1.5 of this IHS (exporting country systems and certification); 
and 
b) The consignment is accompanied by a bilaterally agreed veterinary certificate between MPI and the exporting country’s competent authority; and  
c) The product meets the requirements  set out in clause s 1.6 and 1.7 of this IHS; and 
d) The product is derived from chicken ( Gallus gallus ) eggs and the product is  one of the following: 
i) Shelf- stable  spray dried w hole egg powder that  has been heat treated to a core 
temperature of at least:  
1. 60°C for no less than 9.1 minutes; or  
2. 61°C for no less than 6.7 minutes; or   Import Health Standard: Egg Products   
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3. 62°C for no less than 5 minutes; or  
4. 63°C for no less than 3.7 minutes; or  
5. 64°C for no less than 2.7 minutes.  
ii) Shelf- stable spray dried egg yolk powder that has been heated to a core temperature of at 
least 60°C for no less than 4.8 minutes.  
iii) Shelf- stable spray dried egg albumen powder that  has been heat treated to a core 
temperature of at least 54.4°C for no less than 7 days.  
iv) Liquid egg (with and without additives) that has been treated to one of the following 
parameters in the table below.  
 
Liquid egg product  Retention temperature 
to be no less than (ºC) Minimum holding time 
requirements in 
minutes  
Egg albumen  55 
56 
57 37.9 
19.2 
16.4 
Whole egg  60 
61 
62 
63 
64 9.1 
6.7 
5 
3.7 
2.7 
Whole egg blends with less than 2% added 
non-egg ingredients  60 
61.1 6.2 
3.5 
Fortified whole egg blends (24 -38% solids, 
2-12% added non -egg ingredients)  61.1 
62.2 6.2 
3.5 
Salted whole egg with 2% or more salt 
added  62.2 
63.3 6.2 
3.5 
Sugared whole egg with 2 -12% sugar added  60 
61.1 6.2 
3.5 
Plain yolk  60 
61.1 6.02 
3.5 
Salted yolk with 2 -12% salt added  62.2 
63.3 7 
6.09 
Sugared yolk with 2% or more sugar added  62.2 
63.3 7.7 
7 
 
Guidance  
• See Part 3  of th is IHS for import requirements for egg powder or liquid egg  originating from a 
countr y, zone , or compartment  free from : 
- Both high pathogenicity avian influenza (HPAI) and Newcastle disease  (ND); or  
- HPAI  only ; or  
- ND only.  
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Part 3:  Requirements for identified risk organisms  
(1) Where the high pathogenicity avian influenza virus (HPAI ) and Newcastle disease ( ND) status of the 
exporting country has been determined by the  CTO , the following measures for egg powder and liquid 
egg, different to clause 2.4 of this IHS,  may be considered.  
3.1 High pathogenicity avian influenza virus (HPAI)  and Newcastle 
disease (ND)  
(1) The egg product is from a country, zone, or compartment free from HPAI and ND  in accordance with 
the Terrestrial  Code , and the product meets the minimum processing conditions for the specified 
commodity  below . 
a) The product is a shelf- stable spray dried whole egg powder , and the product has been heat 
treated to a core temperature of at least 60°C for no less than 3.5 minutes . 
b) The product is a shelf- stable spray dried egg yolk powder, and the product has been heat treated 
to a core temperature of at least 60°C for no less than 3.5 minutes.  
c) The product is a shelf- stable spray dried egg albumen powder, and the product has been heat 
treated to a core temperature of at least 54.4°C for no less than 7 day s.  
d) The product is liquid egg (with and without additives) , and the product has been treated to one of 
the following parameters in the table below . 
 
Liquid egg product  Retention tempera ture 
to be no less than (ºC) Minimum holding time 
requirements in 
minutes  
Egg albumen  55 9.5 
Whole egg  60 
64 3.5 
2.5 
Whole egg blends with l ess than 2% added 
non-egg ingredients  60 
61.1 6.2 
3.5 
Fortified whole egg blends (24 -38% solids, 
2-12% added non -egg ingredients)  61.1 
62.2 6.2 
3.5 
Salted whole egg with 2% or more salt 
added  62.2 
63.3 6.2  
3.5 
Sugared whole egg with 2 -12% sugar added  60.0 
61.1 6.2 
3.5 
 Plain or pure yolk  60 3.5 
Salted yolk with 2 -12% salt  62.2 
63.3 6.2  
3.5 
Sugared yolk with 2% or more sugar  62.2 
63.3 6.2  
3.5 
3.2 High  pathogenicity avian influenza virus (HPAI)  only 
(1) The egg product is from a HPAI free country, zone, or compartment in accordance with the Terrestrial  
Code, and the product meets the minimum processing conditions for the specified commodity below.  Import Health Standard: Egg Products   
 Draft for Consultation  [Document Date]  
Ministry for Primary Industries   Page  14 of 19 
a) The product is a shelf- stable spray dried whole egg powder, and the product has been heat 
treated to a core temperature of at least: 
i) 60°C for no less than 9.1 minutes; or  
ii) 61°C for no less than 6.7 minutes; or  
iii) 62°C for no less than 5 minutes; or  
iv) 63°C for no less than 3.7 minutes; or  
v) 64°C for no less than 2. 7 minutes . 
b) The product is a shelf- stable spray dried egg yolk powder, and the product has been heated to a 
core temperature of at least 60°C for no less than 3.5 minutes.  
c) The product is a shelf- stable spray dried egg albumen powder, and the product has been heat 
treated to a core temperature of at least 54.4°C for no less than 7 days .  
d) The product is liquid egg (with and without additives), and the product has been heat treated to 
one of the following in the table below.  
 
Liquid egg product  Retention temperature 
to be no less than (ºC) Minimum holding time 
requirements in 
minutes  
Egg albumen  55 
56 
57 37.9 
19.2 
16.4 
Whole egg  60 
61 
62 
63 
64 9.1 
6.7 
5 
3.7 
2.7 
Whole egg blends with less than 2% added 
non-egg ingredients  60 
61.1 6.2 
3.5 
Fortified whole egg blends (24 -38% solids, 
2-12% added non -egg ingredients)  61.1 
62.2 6.2 
3.5 
Salted whole egg with 2% or more salt 
added  62.2 
63.3 6.2 
3.5 
Sugared whole egg with 2 -12% sugar added  60 
61.1 6.2 
3.5 
Plain yolk  60 
61.1 6.02 
3.5 
Salted yolk with 2 -12% salt added  62.2 
63.3 7 
6.09 
Sugared yolk with 2% or more sugar added  62.2 
63.3 7.7 
7 
3.3 Newcastle disease (ND) only  
(1) The egg product is from a ND free country, zone, or compartment in accordance with the Terrestrial  
Code, and the product meets the minimum processing conditions for the specified commodity  below . 
a) The product is a shelf- stable spray dried whole egg powder , and the product has been heat 
treated to a core temperature of at least 60°C for no less than 3.5 minutes.  Import Health Standard: Egg Products   
 Draft for Consultation  [Document Date]  
Ministry for Primary Industries   Page  15 of 19 
b) The product is a shelf- stable spray dried egg yolk powder, and the product has been heated to a 
core temperature of at least 60°C for no less than 4.8 minutes.  
c) The product is a shelf- stable spray dried egg albumen powder, and the product has been heat 
treated to a core temperature of at least: 
i) 54.4°C for no less than 7 days ; or  
ii) 67°C for at least 20 hours . 
d) The product is liquid egg (with and without additives), and the product has been heat treated to 
one of the following in the table below . 
 
Liquid egg product  Retention temperature 
to be no less than (ºC) Minimum holding time 
requirements in 
minutes  
Egg albumen  55.6 14.5 
Whole egg  60 
64 3.5 
2.5 
Whole egg blends (less than 2% added non -
egg ingredients)  60 
61.1 6.2 
3.5 
Fortified whole egg blends (24 -38% solids, 
2-12% added non -egg ingredients)  61.1 
62.2 6.2 
3.5 
Salted whole egg with 2% or more salt 
added  62.2 
63.3 6.2 
3.5 
Sugared whole egg with 2-12% sugar  added  60 
61.1 6.2 
3.5 
Plain yolk 60 4.8 
Salted yolk with 2-12% salt added  
 62.2 
63.3 6.2 
3.5 
Sugared yolk with 2% or more sugar added  62.2 
63.3 6.2 
3.5 Import Health Standard: Egg Products   
 Draft for Consultation  [Document Date]  
Ministry for Primary Industries   Page  16 of 19 
Schedule  1 – Document History  
Date First Issued  Title Shortcode  
23 January 2018  Import Health Standard : Egg Products  EGGPRODS.GEN  
Date of Issued Amendments  Title Shortcode  
16 August 2019  Import Health Standard: Egg Products  EGGPRODS.GEN  
TBD Import Health Standard: Egg Products  EGGPRODS.GEN  
 Import Health Standard: Egg Products   
 Draft for Consultation  [Document Date]  
Ministry for Primary Industries   Page  17 of 19 
Schedule 2 – Definitions  
Chicken eggs 
Eggs derived from domestic hens ( Gallus gallus).  
Commercially manufactured 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. This does not include home -made 
products.  
Competent Authority  
The Veterinary or other Governmental Authority of a  World Organisation for Animal Health  (WOAH) 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 recommendations in the  
World Organisation for Animal Health:  Terrestrial Animal Health Code  in the whole territory.  
Egg products  
The contents of an egg derived from poultry, comprising the egg pulp, yolk , or albumen in any form, or from 
the further processing of such products.  
F03  
A measure of the amount of lethal heat which results from a specified thermal process (usually measured at  
the point of lowest lethality in the c ontainer). The F 0 number is the lethal effect equivalent to the number of  
minutes at 121.1°C when assuming instantaneous heating and cooling and a z value of 10°C.  
MPI 
Ministry for Pr imary Industries, New Zealand.  
Official certificate  
A certificate descr ibing the animal health and/or public health requirements which are fulfilled by the exported 
commodities.  
Official or Official Veterinarian  
A person (e.g. veterinarian)  authorised by the Competent Authority of the country to perform certain 
designated off icial 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 World Organisation for Animal Health:  
Terrestrial Animal Health Code  chapter for certif ication procedures.  
Quality manager  
A person employed by the company manufacturing the animal product in question and whose role is to ensure 
that the animal product manufactured by the company meets its minimum standard of quality.  
Retail ready  
Means goods that have been  packaged  for direct sale to households  and that the content s within the package 
have not been exposed to the environment until they are opened  at th ose households. Retail packaged goods 
must be labelled to include product information s uch as name or description of the product, name and address 
of the manufacturer, date marking, batch number, ingredients list, percentage labelling, quantity information, 
and use and storage directions.  Import Health Standard: Egg Products   
 Draft for Consultation  [Document Date]  
Ministry for Primary Industries   Page  18 of 19 
Shelf -stable  
Shelf -stable animal products means anima l products that can be safely stored without refrigeration. For  
example , canned/retorted animal products are considered as shelf -stable because they can be stored ‘on the  
shelf’ at room temperature and remain safe and suitable for consumption for a long ti me.  
Table eggs  
An egg destined to be sold to the end consumer in its shell and without having received any treatment  
modifying its properties . 
The Terrestrial  Code  
The World Organisation for Animal Health: Terrestrial Animal Health Code  as found on the World 
Organisation for Animal Health  website.  
Veterinary certificate  
A certificate, issued in conformity with the provisions of the Terrestrial Code  chapter for certification 
procedures, describing the animal health and/or public health req uirements which are fulfilled by the exported 
commodities.  
WOAH  
The World Organisation for Animal Health.  Import Health Standard: Egg Products   
 Draft for Consultation  [Document Date]  
Ministry for Primary Industries   Page  19 of 19 
Schedule 3 - F 03 Time and Temperature  
(1) Equivalent time/temperature combinations that achieve an F 0 value of 3:  
 
Temperature at the 
slowest heating point 
of the product (°C)  Process time 
(min utes) Temperature at the  
slowest heating point of 
the product (°C)  Process time ( seconds ) 
110 40 127 46 
111 32 128 37 
112 25 129 29 
113 20 130 23 
114 16 131 18 
115 13 132 15 
116 11 133 12 
117 9 134 9 
118 7 135 7 
119 6 136 6 
120 5   
121 3   
122 3   
123 3   
124 3   
125 2   
126 1