An import h ealth standard issued under  the Biosecurity Act 1993   
 
Import Health Standard  
 
 
Turkey Meat and Turkey 
Meat Products  
POUTURIC.GEN  
22 June 2015  
 Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  1 of 15 TITLE  
Import Health Standard :  Turkey Meat and Turkey Meat Products  
COMMENCEMEN T 
This Import Health Standard  comes into force on  22 June 2015 .  . 
ISSUING AUTHORITY  
This import health standard  is issued under section 24A of the Biosecurity Act 1993.  
 
Dated at Wellington this  22nd  day of   June  2015 
 
 
 
 
 
 
Grant Clarke  
(Acting) Manager, Import and Export Animals  
Ministry for Primary Industries  
(acting under delegated authority of the Director General)  
 
 
Contact for further information  
Ministry for Primary Industries  (MPI)  
Regulation & Assurance  Branch  
Animal Imports  
PO Box 2526  
Wellington 6140  
Email:  animalimports@mpi.govt.nz  
 
 
 
 Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  2 of 15 Contents  Page 
Introduction  3 
Part 1:  Requirements  5 
1.1 Application  5 
1.2 The outcome this IHS is seeking to achieve  5 
1.3 Incorporation of material by reference  5 
1.4 Definitions  6 
1.5 Exporting country systems and cer tification  6 
1.6 Diagnostic testing and vaccination  7 
1.7 Processing  7 
1.8 Packaging and storage  7 
1.9 Import permit  7 
1.10  The documentation that must accompany goods  8 
Part 2:  Specified Requirements for Identified Risk Organisms  9 
2.1 Avian paramyxovirus (APMC -1), Newcastle disease virus (NDV)  9 
2.2 Avian paramyxovirus -2 (APMV -2) and APMV -3 9 
2.3 Highly pathogenic avian influenza virus (HPAI)  9 
2.4 Turkey coronavirus (TCV)  10 
2.5 Turkey viral hepatitis virus  10 
2.6 Salmonella arizonae  10 
Schedule 1 – Document History  11 
Schedule 2 – Definitions  12 
Schedule 3 – Product ion System Outline Requirements  15 
 
 
 Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  3 of 15 Introduction  
This introduction is not part of the  legal requirements of this  import health standard (IHS) , but is intended to 
indicate its general effect.  
Purpose  
(1) This IHS specifies t he minimum requirements that must be met when importing turkey meat and turkey 
meat products . 
Backgro und 
(1) The Biosecurity Act 1993 (the Act) provides the legal basis for excluding, eradicating and effectively 
managing pests and unwanted organisms.  
(2) 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, befor e biosecurity clearance can be given.  
(3) A guidance document accompanies this IHS providing information on how the requirements may be 
met. 
Who should read this import health standard ? 
(1) Importers of turkey meat and meat products.  
Why is this important ? 
(1) 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/or 
further information may be sought from importers. Consig nments that do not comply with the 
requirements of this IHS may be re -shipped or destroyed under the Act or  treated  in accordance with 
this IHS prior to release or equivalence determined. Importers are liable for all associated expenses.   
See guidance docu ment for more information about importer responsibilities . 
Equivalence  
(1) The Chief Technical Officer (CTO) may approve measures under section 27(1)(d) of the Act, different 
from those set out in this IHS that  may be applied to effectively manage risks asso ciated with the 
importation of these goods.  
See guidance document for more information about equivalence and permits.  
Document history  
(1) Refer to Schedule 1.  
Biosecurity clearance  
(1) A biosecurity clearance, under section 26 of the Act, may be issued when tu rkey meat and turkey meat 
products meet all the requirements of this IHS, provided the applicable requirements of section 27 in 
the Act are met.  
Other information  Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  4 of 15 (1) This is not an exhaustive list of compliance requirements and it is the importer’s responsibi lity to be 
familiar with and comply with all New Zealand laws.  
See guidance document for more information about inspection and verification of consignments.  
Food Act 1981 , Food Act 2014  and Animal Products Act 1999  
(2) Commercial consignments of products impor ted into New Zealand for human consumption must 
comply with relevant requirements of the Food Act 1981 and the Food Act 2014 as it comes into force, 
the Australia New Zealand Food Standards Code, and the Animal Products Act 1999.  
See guidance document for more information about the Food Act 1981  and Animal Products Act 1999 . Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  5 of 15 Part 1:  Requirements  
1.1 Application  
(1) This IHS applies to:  
a) Whole turkey carcasses that have been subjected to routine evisceration procedures. This may 
be uncooked, unskinned, and may include th e head and feet.  
b) Bone -in turkey meat and turkey meat products such as wings or legs.  
c) Boneless turkey meat and turkey meat products such as breasts and boned -out thighs.  
d) Reconstituted turkey meat and turkey meat products comprised of meat and skin.  
See the  guidance document for information on retorted products.  
(2) Turkey meat and turkey meat products must be derived from any member of the domesticated avian 
sub-species Meleagris gallopavo gallopavo . 
(3) This IHS applies to imports of turkey meat and turkey meat pr oducts from all countries.  
1.2 The outcome this IHS is seeking to achieve  
(1) The outcome this IHS is seeking to achieve is the effective management of biosecurity risks associated 
with eligible consignments of turkey meat and turkey meat products.  
(2) The biosecuri ty risk organisms associated with turkey meat and turkey meat products  that are 
managed by the requirements of this IHS are:  
a) Avian paramyxovirus type 1 (APMV -1), Newcastle disease virus.  
b) Highly pathogenic avian influenza virus.  
c) Salmonella arizonae .  
d) Avian paramyxovirus type  2 (APMV -2) and APMV -3. 
e) Turkey coronavirus.  
f) Turkey viral hepatitis.  
1.3 Incorporation of material by reference  
(1) The following international standards are incorporated by reference in this IHS under section 142M of 
the Act:  
a) The World Organ isation for Animal Health (OIE) Manual of Diagnostic Tests and Vaccines for 
Terrestrial Animals  (the Manual ) (available at the OIE website: http://www.oie. int/international -
standard -setting/terrestrial -manual/access -online/).  
b) The OIE Terrestrial Animal Health Code  (the Code ) (available at the OIE website: 
http://www.oie.int/international -standard -setting/terrestrial -code/access -online/).  
(2) The following material is incorporated by reference in this IHS under section 142M of the Act:  
a) MPI Approved Diagnostic Tests, Vaccines, Treatments and Post -arrival Testing Labo ratories for 
Animal Import Health Standards  (MPI-STD-TVTL ). 
(3) Under section 142O(3) of the Act it is declared that section 142O(1) 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 above listed standards, guideline or lists has legal effect as part of these documents.  
See guidance document for more information about incorporation by reference and section 142 O(1).  Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  6 of 15 1.4 Definitions  
(1) For the purposes of this standard and the attached guidance document, terms used that are defined in 
the Act have the meanings set out there. The Act is available at the following website: 
http://www.legislation.govt.nz/    
(2) See Schedule 2 for additional  definitions that apply . 
1.5 Exporting country systems and certification  
(1) Turkey meat and turkey meat products  to which this IHS applies may only be imported from a country 
where the Competent Auth ority has provided the following evidence to the satisfaction of the CTO:  
a) The verifiable animal health status of avian populations in the exporting country, zone or 
compartment, with respect to biosecurity risk organisms of concern.  
b) The national systems/pr ogrammes and standards in the exporting country for regulatory 
oversight of the poultry industry.  
c) The capabilities and preferences of the exporting country’s Competent Authority with respect to 
achieving equivalent outcomes to requirements stated in this IHS. 
See guidance document for more information about countries with CTO approved exporting s ystems 
that meet the requirements above.  
(2) Once satisfied with the exporting country systems, MPI and the Competent Authority may commence 
negotiation of a country -specific veterinary certificate.   
See guidance document for more information about country -specific veterinary certificates that have 
been agreed for trade.  
(3) The product must be from turkey  flocks with a production system outline that meets the requirements 
detailed in Schedule 3 of this IHS.   
(4) Specified r equirements in Part 2 of this IHS may be met by a specific disease -free compartment  
established  in accordance with the Code  Chapters for Zoning and Compartmentalisation and 
Application of Compartmentalisatio n. Turkey meat and turkey meat products may be imported from 
applicable disease free compartments where evidence is provided to the satisfaction of the CTO that 
there is a  biosecurity plan in accordance with the Code  endorsed by the Competent Authority  of the 
exporting country .  
See the guidance document for more information about compartments  that have been agreed for 
trade.  
(5) Specified requirements in Part 2 of this IHS may be met by a specific disease -free zone established in 
accordance with the Code  Chapt ers for Zoning and Compartmentalisation. Turkey meat and turkey 
meat products may be imported from applicable disease free zones where evidence is provided , to the 
satisfaction of the CTO , by the Competent Authority of the exporting country of  the systems in place to 
establish and maintain  disease free zones  in accordance with the Code .  
See the guidance document for  approved disease free zones.  
(6) Prior to commencing the production cycle for product for export to New Zealand the production system 
outline (and  biosecurity plan when applicable) must be presented to MPI and the evidence provided 
must be to the satisfaction of a CTO.  
MPI reserves the right to perform an in -country or desk -top audit at any time, including prior to the first 
shipment of turkey meat and turkey meat products.  Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  7 of 15 1.6 Diagnostic testing and vaccination  
(1) Any laboratory conducting any pre-export or surveillance testing where required by this  IHS must be 
approved by the Competent Authority of a country approved to export  the product  to New Zealand.  
(2) Laboratory samples must be collected, processed, and stored in accordance with the 
recommendations in the Code  and/or the Manual  or as described in MPI -STD-TVTL.  
(3) Diagnostic test(s) and vaccines used must be approved by MPI and listed in MPI -STD-TVTL.  
(4) Wher e flock testing options are used to satisfy requirements in Part 2, sampling of turkeys  for 
diagnostic testing must be randomised, and representative of the flock from which the product is 
derived and samples must be collected under the supervision of the Official Veterinarian. The sample 
size selected must be sufficiently large to give 95% confidence of detecting infection where there is  at 
least a 5% prevalence in the flock.  
(5) All products and vaccinations administered to meet the specific disease requireme nts in Part 2 must be 
administered according to the manufacturer’s instruction in a country approved to export to New 
Zealand. All vaccinations were either the final dose of a primary course or the recommended booster 
to complement the primary course.  
(6) All product names, manufacturers, active ingredients (where applicable), dose and date of treatment 
must be recorded on the veterinary certificate.  
(7) All vaccine names, whether they are inactivated or modified live virus, and the virus types and strains 
included  in the vaccine must be recorded on the veterinary certificate.  
See guidance document for more information about diagnostic tests and vaccines for international 
trade.  
1.7 Processing  
(1) Every turkey  must be slaughtered in an abattoir approv ed by the Compet ent Aut hority for export of the 
product to New Zealand, and pass ante -mortem and post -mortem inspection. The abattoir and 
processing plant must operate Good Manufacturing Practice  (GMP ) and Hazard Analysis and Critical 
Control Point  (HACCP ) programme s to the sati sfaction of the Competent Authority . 
1.8 Packaging and storage  
(1) The product for export must be commercially packaged in sealed, leak proof packaging.  
(2) The product for export must be stored and subsequently transported in a hygienic manner and be kept 
free of con taminants.  
(3) The container that the product for export will be transported in must be sealed under Competent 
Authority supervision and the unique seal number and date of sealing must be recorded on the 
veterinary certificate.  
1.9 Import permit  
(1) An import permit u nder section 24D(2) of the Act is required if a CTO has approved an equivalent 
measure prior to import  under section 27(1)(d) of the Act, different from that set in this IHS that may be 
applied to effectively manage biosecurity risks.  
a) The importer must app ly to the Director -General for an import permit  and include the following 
information to obtain a permit:  Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  8 of 15 i) the name and address of the exporter  
ii) the type of product  
iii) the name and address of the New Zealand importer  
iv) the date of proposed importation  
(2) An import p ermit is not required where a CTO has approved an equivalent measure prior to import 
under section 27(1)(d) of the Act, different from that set in the IHS in the form of a negotiated 
veterinary certificate.  
See the guidance document for more information ab out equivalence and permits.  
1.10 The documentation that must accompany goods  
(1) The consignment must arrive in New Zealand with:  
a)  A veterinary certificate , that  must include all of the following:  
i) a unique consignment identifier  
ii) the description, species, and amoun t of product  
iii) date(s)  of production  
iv) name and address of the importer (consignee) and exporter (consignor)  
v) name, signature and contact details of the Official Veterinarian  
vi) certification and endorsements that the requirements outlined in Part 1 and Part 2 of this 
IHS have been met   
vii) all diagnostic test(s), treatments and vaccines used to meet this IHS, and date of 
application to the supply flock  
b) A copy of a n import permit if required by clause 1.9 (1). 
c) Original laboratory reports; copies of laboratory reports e ndorsed by the Official Veterinarian; or a 
tabulated summary of laboratory results endorsed by the Official Veterinarian must include:  
i) unique identification for each animal, consistent with the veterinary certificate  
ii) dates of sample collection  
iii) test type  
iv) test result  
(2) A country -specific veterinary certificate must accompany the consignment where equivalent measures 
have been negotiated and approved by a CTO under section 27(1)(d) of the Act.  
See guidance document for more information about country -specific ve terinary certificates that have 
been agreed for trade.  
(3) A separate veterinary certificate must be supplied for each flock from which the turkey meat and turkey 
meat products have been sourced.  
(4) All documents must:  
a) be original, unless otherwise stated  
b) accomp any the imported goods  
c) be in English or have an English translation that is clear and legible  
d) be endorsed on every page by the Official Veterinarian with their original stamp, signature and 
date or be endorsed in the space allocated and all pages have pape r based alternative security 
features.  
(5) Documentation copies must be sent to the Biosecurity Inspector at the airport/port of arrival at least 
one working day in advance of importation.  Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  9 of 15 Part 2:  Specified Requirements for Identified Risk Organisms  
(1) The Competent Auth ority of the exporting country is required to issue a signed, stamped and dated 
veterinary certificate containing declarations regarding the following diseases:  
See guidance document for a model veterinary certificate and agreed country -specific veterinary  
certificates for trade in turkey meat and turkey meat products.  
2.1 Avian paramyxovirus (APMC -1), Newcastle disease  virus  (NDV) 
(1) The turkey meat or turkey meat products  must be derived from flocks:  
a) kept in a country, zone or compartment free from Newcastle dis ease (ND) since hatching or for 
the 21 days before slaughter for export, with Code  surveillance requirem ents being met to claim 
freedom; and  
b) with a vaccination status of:  
i) not vaccinated for ND; or 
ii) vaccinated using an inactivated vaccine for ND; and/or  
iii) vaccinated with a live lentogenic vaccine strain where the master seed virus has been 
demonstrated to have an intracerebral pathogenicity index (ICPI) not exceeding 0.4; or  
(2) The turkey meat or turkey meat products  must be cooked in accordance with the Code  
recommendations for inactivation of NDV in meat.  
2.2 Avian paramyxovirus -2 (APMV -2) and APMV -3 
(1) The turkey meat or turkey meat products  must not include entire turkey carcasses or cuts of turkey that 
may contain remnants of adherent viscera, such as bone -in breast  and leg quarter or thighs with back 
bone; or  
(2) One of the following requirements apply:  
a) The turkey meat or turkey meat products  must be derived from turkeys kept in a country, zone or 
compartment free from APMV -2 and APMV -3 since hatching or for the 21 days  before slaughter 
for export in accordance where surveillance demonstrates the absence of disease or infection; or  
b) The turkey meat or turkey meat products  must be derived from flocks demonstrated to be free 
from APMV -2 and APMV -3 by carrying out testing on  a statistically valid randomly selected 
sample of within the 7 day period before slaughter with a  diagnostic test listed in MPI -STD-TVTL; 
or 
c) The turkey meat or turkey meat products  have been cooked in accordance with the Code  
recommendations for inactivat ion of NDV in meat.  
2.3 Highly pathogenic avian influenza virus (HPAI)  
(1) The turkey meat or turkey meat products  must be derived from turkeys kept in a country, zone or 
compartment free from HPAI since hatching or for the 21 days before slaughter for export, wit h current 
OIE Code  surveillance requirements being met to claim freedom from HPAI; or  
(2) The turkey meat or turkey meat products  must be cooked in accordance with the Code  
recommendations for inactivation of avian influenza virus in meat.  Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  10 of 15 2.4 Turkey coronavirus ( TCV)  
(1) The turkey meat or turkey meat products  must not include entire turkey carcasses and must be free 
from bursa of Fabricius  tissue; or  
(2) One of the following requirements apply:  
a) The turkey meat or turkey meat products  must  be derived from birds in a count ry, zone or 
compartment where no known case of TCV has been recorded; or  
b) The turkey meat or turkey meat products  must be derived from flocks demonstrated to be free 
from TCV by testing at least 60 birds within the 7 day period before slaughter wit h a test listed in 
MPI-STD-TVTL; or 
c) The turkey meat or turkey meat products  must be  cooked in accordance with the Code  
recommendations for inactivation of NDV  in meat . 
2.5 Turkey viral hepatitis virus  
(1) The turkey meat or turkey meat products  must  not include entire turk ey carcasses, and must be  free 
from liver, pancreatic and intestinal tissue; or  
(2) The turkey meat or turkey meat products  must be  derived from birds slaughtered in a Competent  
Authority approved abattoir with documented evidence that demonstrates liver conde mnation rates are 
less than 2%.  
2.6 Salmonella arizonae  
(1) The turkey meat or turkey meat products  must be derived from flocks kept in a country, zone or 
compartment free from Salmonella arizonae  as demonstrated by surveillance, conducted in 
accordance with the Code Chapter for prevention, detection and control of Salmonella  in poultry; or  
(2) The turkey meat or turkey meat products  must be derived from breeding flocks, hatcheries, and rearing 
farms free from Salmonella arizonae , as demonstrated by surveillance conduc ted in accordance with 
the Code  Chapter for prevention, detection and control of Salmonella  in poultry; or  
(3) The turkey meat or turkey meat products  must be  derived from flocks demonstrated to be free from 
Salmonella  arizonae  by testing at least 60 birds wit hin the 7 day period before slaughter with either:  
a) Salmonella culture on samples of pooled faeces or intestinal content; or  
b) A test listed in  MPI STD-TVTL ; or 
(4) The turkey meat or turkey meat products  must be cooked and reach  a core temperature of one of the  
following  time and temperature parameters : 
a) 60°C for 2030 seconds;  
b) 62°C for 1073 seconds;  
c) 65°C for 370 seconds;  
d) 70°C for 41 seconds;  
e) 72°C for 19 seconds;  
f) 74°C for 9 seconds;  
g) 76°C for 4 seconds;  
h) 79°C for 1 second.  Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  11 of 15 Schedule  1 – Document History  
Date Fi rst Issued  Title Shortcode  
14 April 2011  Import Health Standard : Turkey Meat and Meat 
Products  POUTURIC.GEN  
Date of Issued A mendments  Title Shortcode  
22 June 2015  IHS: Turkey Meat and Meat Products  POUTURIC.GEN  
   Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  12 of 15 Schedule 2 – Definitions  
Abattoir  
Premises (inclu ding facilities for moving or lairaging animals) used for the slaughter of animals to produce 
animal products and approved by the Official Veterinarian of the Competent  Authority of the exporting country.  
Ante Mortem Inspection  
An Official Veterinarian or Competent Authority approved veterinarian inspection on the day of slaughter to 
determine freedom from clinical signs of infectious diseases in turkey flocks destined for product for export to 
New Zealand.  
Biosecurity Clearance  
A clearance under section 26  of the Act for the entry of goods into New Zealand.  
Explanatory note: Goods given a biosecurity clearance by an Inspector are released to t he importer without 
restriction.  
Biosecurity Manual  
A plan that identifies potential pathways for the introduction and spread of disease in a zone or compartment, 
and describes the measures which are being or will be applied to mitigate the disease risks, if applicable, in 
accordance with the recommendations in the OIE Code . A biosecurity plan must comply with the OIE Code  
Chapters on zoning and compartmentalisation and application of compartmentalisation.  
Carcass  
The processed body of a slaughtered animal after evisceration procedures. For the purposes of the standard 
for turkey meat and meat products, carcasses may be  uncooked, unskinned and may include the head and 
feet. 
Compartment  
An animal subpopulation contained in one or more establishments under a common biosecurity management 
system with a distinct health status with respect to a specific disease or specific di seases for which required 
surveillance, control and biosecurity measures have been applied for the purpose of international trade.  
Competent Authority  
The Veterinary or other Governmental Authority of an OIE Member, that has the  responsibility and 
compete nce for ensuring or supervising the implementation of animal health and welfare measures, 
international veterinary certification and other standards and recommendations in the Code  in the whole 
territory . 
CTO Direction  
Chief Technical Officer (CTO) Directi on - equivalent measures recorded by number under section 27(1)d(iii) of 
the Act, to enable border staff to clear the goods and record the number in the MPI database . 
Director -General  
The chief executive of the Ministry for Primary Industries . 
Flock  
A numb er of birds of one kind kept together and share the same likelihood of exposure to a pathogen e.g. the 
same environment and the same management practises.  Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  13 of 15 Giblets  
Edible components of the carcase removed during routine evisceration.  
Inspector  
A person who is appointed an inspector under section 103 of the Act.  
Explanatory note: An Inspector is appointed to undertake administering and enforcing the provisions of the Act 
and controls imposed under the Hazardous Substances and New Organism Act 1996, and the C onvention on 
the International Trade in Endangered Species . 
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 cur ed).  The following are not regarded 
as meat products: meat which has undergone only cold treatment, or raw meat, which has been minced or 
seasoned.  
MPI 
Ministry for Primary Industries , New Zealand.   
Official Veterinarian  
A veterinarian authorised by the C ompetent 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 OIE Code Chapter for  certification procedures . 
OIE 
The World Organisation for Animal Health . 
The Code  
The OIE Terrestrial Animal Health C ode as found on the OIE website.  
The Manual   
The World Organisation for Animal Health (OIE) Manual of Diagnostic Tests and Vaccines for Ter restrial 
Animals . 
Import permit  
A permit issued by the Director General of MPI pursuant to section 24D(2) of the Act .   
Post Mortem Inspection  
An Official Veterinarian or Competent Authority approved veterinarian necropsy inspection at slaughter to 
determi ne freedom from gross pathological signs of infectious diseases in turkey flocks destined for product 
for export to New Zealand.  
Reconstituted Meat 
Reconstituted meat is known as meat slurry or emulsified meat. It is a liquefied meat produce used as a meat  
supplement in foods such as chicken nuggets and food for domestic animals. Poultry is the most common 
meat slurry.  
 
For the purposes of this IHS reconstituted turkey meat products are processed turkey comprised of only 
turkey meat and skin.  Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  14 of 15 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.  
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 . 
Zone  
A clearly defined part of a territory containing an animal subpopulat ion with a distinct health status with 
respect to a specific disease for which required surveillance, control and biosecurity measures have been 
applied for the purpose of international trade.  Import Health Standard :  Turkey Meat and Turkey Meat Products  
 . 22 June 2015  
Ministry for Primary Industries    Page  15 of 15 Schedule 3 – Production System Outline Requirements  
(1) A productio n system outline must be provided to the satisfaction of a CTO prior to commencing the 
production cycle for product for export to New Zealand.  
(2) A production system outline must:  
a) Be officially endorsed by the exporting country’s Competent Authority.  
b) Provide  the location of establishments identified in all parts of the production cycle.  
c) Provide specific detail of the turkey farm health monitoring and surveillance programmes/systems 
for risk organisms to meet the requirements of this IHS including the followi ng: 
i) Diagnostic tests used.  
ii) Frequency and timing of testing.  
iii) Number of birds tested and associated flock sizes.  
iv) Measures taken in case of positive results.  
v) Relevant historical laboratory reports.  
vi) Flock management practices from hatching through to slaughter  e.g. all -in-all-out.  
vii) Details of vaccines administered to the source flock (must include vaccine name and 
nature, manufacturer’s recommendation and registration information i.e. use in turkeys).  
viii) Provide evidence that the Competent Authority has verified/a pproved the effectiveness of 
the following:  
1) GMP  
2) HACCP programme  
d) Provide evidence of the laboratory’s approval by the Competent Authority of the exporting 
country to conduct the required pre -export and/or surveillance testing.  
e) Provide evidence of abattoir approval by the Competent Authority.  
f) Provide evidence of the standard operating procedures in place for ante -mortem and post -
mortem inspections carried out under supervision of the Official Veterinarian in accordance with 
the Code  Chapter for Biological ha zards of animal health and public health importance through 
ante- and post -mortem inspection.  
g) Outline the precautions used during processing, storage and transport to avoid contact of the 
commodity with risk organisms.  
(3) Any change to the production system m ust be notified to the Competent Authority and re -approved. 
Re-approval must be to the satisfaction of a CTO.  
(4) MPI reserves the right to audit facilities production systems prior to the export of product to New 
Zealand.