Import Health Standard  
 
 
Duck Meat and Duck Meat 
Products  
DUCMEAIC.GEN  
. 
 
 
 
An import health standard issued under  the Biosecurity Act 1993 Import Health Standard:  Duck Meat and Duck Meat Products  
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      Ministry for Primary Industries   Import Health Standard  Page 1 of 14 
  
 TITLE  
Import Health Standard:  Duck Meat and Duck Meat Products  
PURPOSE 
This import health standard specifies  the minimum requirements that must be met when importing duck meat 
and duck meat products  
COMMENCEMENT  
This Import Health Standard  comes into force on .. 
ISSUING AUTHORITY  
This import health standard is issued under section 24A of the Biosecurity Act 1993.  
 
Dated at Wellington this . 
  
 
 
 
 
Matthew Stone  
Director, Animal and Animal Products, Standards Branch  
Ministry for Primary Industries (MPI)  
(Acting under delegated authority)  
 
 
Contact for further information  
Ministry for Primary Industries  (MPI)  
Standards Branch  
Animal Imports  
PO Box 2526,  
Wellington 6140  
Email:  animalimports@mpi.govt.nz  
 
For all matters rel ating to the operation of this I HS, including inspections, audits and treatments, please 
contact your local MPI office.  
 
 Import Health Standard:  Duck Meat and Duck Meat Products  
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      Ministry for Primary Industries   Import Health Standard  Page 2 of 14 
  
 Contents  Page 
Part 1:  Introduction 3 
1.1 Background  3 
1.2 What and whom this standard applies to  3 
1.3 The outcome this standard is seeking to achieve  3 
1.4 Equivalence  3 
1.5 Consequences of not complying with this standard  4 
1.6 Change history  4 
1.7 Definitions  4 
1.8 Incorporation of material by reference  4 
1.9 Other information 4 
Part 2:  General Requirements  5 
2.1 Eligibility  5 
2.2 What countries this standard applies to 5 
2.3 Exporting country systems and certification  5 
2.4 Diagnostic testing and vaccination  6 
2.5 Processing  6 
2.6 Packaging and storage  6 
2.7 The documentation that must accompany goods  6 
2.8 Biosecurity clearance  7 
Part 3:  Specified Requirements for Identified Risk Organisms 8 
3.1 Avian paramyxovirus -1 (APMV- 1), Newcastle disease virus (NDV)  8 
3.2 Avian paramyxovirus -2 (APMV- 2) 8 
3.3 Highly pathogenic avian influenza (HPAI) viruses  8 
3.4 Duck hepatitis virus (DHV)  9 
3.5 Duck virus enteritis (DVE) virus  9 
3.6 Derzsy’s disease virus  9 
3.7 Salmonella arizonae  10 
Part 4:  Appendices  11 
Appendix 1 –  Change history  11 
Appendix 2 –  Definitions and acronyms  11 
Appendix 3 –  Production system outline requirements  13 
Appendix 4 –  Compartment requirements  13 
 
 
 Import Health Standard:  Duck Meat and Duck Meat Products  
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      Ministry for Primary Industries   Import Health Standard  Page 3 of 14 
  
 Part 1:  Introduction  
1.1 Background 
(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 (IHSs) issued under the Act set out  requirements to be met to effective ly 
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.  
(3) This particular IHS sets out the minimum requirements that must be met when importing duck meat and 
duck meat products into New Zealand.  
(4) A guidance docum ent for duck meat and duck meat products (weblink to be included)  accompanies this 
standard  providing information on how the requirements may be met.  
1.2 What and whom this standard  applies to  
(1) This IHS applies to importers  of eligible consignments of duck meat and duck  meat products.  
1.3 The outcome this standard  is seeking to achiev e 
(1) The outcome this IHS is seeking to achieve is the effective management of biosecurity risks associated 
with eligible consignments. The biosecurity risk organisms associated wi th duck meat and duck meat 
products that are managed by this IHS are:  
a) avian paramyxovirus  type 1 (Newcastle disease virus)  
b) highly pathogenic avian influenza viruses  
c) duck hepatitis virus  
d) Derzsy’s disease virus (Muscovy ducks and their hybrids only)  
e) Salmonella arizonae  
(2) For imported whole duck carcasses  or cuts of duck that may contain adherent viscera , risk 
management requirements are also imposed for:  
a) avian paramyxovirus -2 
b) duck virus enteritis virus  
1.4 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 associated with the 
importation of  these goods.  If an equivalence measure is approved a permit to import may be  issued 
under section 24D(2) of the Act, if the Director -General considers it appropriate to do so.  
See guidance document for more information about equivalence and permits  Import Health Standard:  Duck Meat and Duck Meat Products  
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      Ministry for Primary Industries   Import Health Standard  Page 4 of 14 
  
 1.5 Consequences of not complying with this standard  
(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 . Consignments  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 . 
1.6 Change history  
(1) Refer to Appendix 1  
1.7 10BDefinitions  
(1) Refer  to Appendix 2 . 
1.8 11BIncorporation of material by reference  
(1) The following international standards are incorporated by re ference in this IHS u nder section 142M of 
the Act : 
a) the World Organisation for Animal Health (OIE) Manual  of Diagnostic Test s 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 MPI CTO guidelines and lists are incorporated  by reference in this IHS under section 
142M of the Act : 
a) MPI Approved diagnostic tests, vaccines, treatmen ts and post -arrival testing laboratories for 
animal import health standards (MPI -STD-TVTL) ( include web link here ). 
(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 142O(1) . 
1.9 12BOther information  
Food Act 1981 and Animal Products Act 1999  
(1) Commercial consignments of products imported into New Zealand for human consumption must comply 
with relevant requirements of the Food Act 1981 and the Australia New Zealand Food Standards Code.  
See guidance document for more information about the Food Act 1981 and Animal Products Act 1999 . 
(2) 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.  
See guidance document for more information about retorted products and inspection/verification . Import Health Standard:  Duck Meat and Duck Meat Products  
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      Ministry for Primary Industries   Import Health Standard  Page 5 of 14 
  
 Part 2:  1BGeneral Requirements 
2.1 13BEligibility  
(1) Eligibility is limited to one or more of the following chilled or frozen m eat  and meat products:   
a) whole duck carcasses that have been subject to routine evisceration procedures.  These may be 
uncooked, un -skinned, and may include the head and feet;  
b) bone -in duck meat and duck meat products such as wings or legs;  
c) boneless duck me at and duck meat products such as breasts, boned- out thighs;  
d) reconstituted  duck meat and duck meat products comprised of meat and skin . 
(2) and must be derived from one or more of the following species of ducks:  
a) domestic duck ( Anas platyrhynchos domestica) ; 
b) pekin duck, or ( Anas peking );  
c) Muscovy duck ( Cairina moschata );  
d) Muscovy duck hybrids (mulard or moulard ducks) . 
(3) Eligible ducks must have passed ante -mortem and post -mortem inspection in slaughter and processing 
plants which have Good Manufacturing Practice  (GMP) approval and operate an effective Hazard 
Analysis and Critical Control Point (HACCP) programme.  
2.2 14BWhat countries this standard applies to  
(1) Duck meat and duck meat products may be imported into New Zealand from all countries that meet the 
requirements of this IHS.  
2.3 15BExporting country systems and certification  
(1) The exporting country must provide evidence of the following and the evidence must be to the 
satisfaction of MPI:  
a) The verifiable animal health status of avian populations in the exporting 
country/zone/compartment , with respect to biosecurity risk organisms of concern; and  
b) The national systems /programmes  and standards in the exporting country for regulatory 
oversight of the poultry industry ; and  
c) The capabilities and preferences of the exportin g country’s Competent Authority with respect to 
achieving equivalent outcomes to requirements stated in this IHS.  
See guidance document for more information about exporting country systems . 
(2) Once satisfied, MPI and the Competent Authority may commence negotiation of country -specific 
Veterinary Certification.  
See guidance document for more information about veterinary certificate  negotiation.  
(3) Requirements in Part 3 may be met by a specific disease free compartment endorsed by the Competent Authority. Any specific disease free compartment must meet the requirements in Appendix 
4 of this IHS.  Import Health Standard:  Duck Meat and Duck Meat Products  
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      Ministry for Primary Industries   Import Health Standard  Page 6 of 14 
  
 (4) All duck meat and duck meat p roducts must be from duck flocks with a  production system outline that 
meets the requirements detailed in Appendix 3 of this IHS.    
(5) Prior to commencing the production cycle for product for export to New Zealand  the production system 
outline (and biosecurit y plan when applicable)  must be presented to MPI and the evidence provided 
must be to the satisfaction of MPI.  
See guidance document for more information about exporting countries and poultry systems that meet 
the requirements above . 
(6) MPI reserves the right  to perform an in -country or desk -top audit at any time, including prior  to the first 
shipment of goods.  
2.4 16BDiagnostic testing and vaccination  
(1) Where diagnostic testing is required it must be conducted at a laboratory approved by the Competent Authority of the  exporting country to conduct the required pre -export and/or surveillance testing.  
(2) Where flock testing options are used to satisfy requirements in Part 3,  sampling of birds for diagnostic 
testing must be randomised, and representative of the flock from whi ch the product is derived and 
samples must be collected under the supervision of the Official Veterinarian.  
(3) Laboratory samples from birds must be collected, processed, and stored in accordance with the recommendations in the Code  and/or  the Manual .  
(4) OIE prescribed diagnostic test(s) for international trade and vaccines in accordance with the Manual  
must be used unless otherwise stated in the IHS  or listed in the MPI document, Approved diagnostic 
tests, vaccines, treatments and post -arrival testing lab oratories for animal import health standards (MPI -
STD-TVTL).  
See guidance document for more information about OIE prescribed and alternative tests  and OIE 
requirements for vaccinations . 
2.5 17BProcessing  
(1) Ducks must be slaughtered in an abattoir approved by the Co mpetent  Authority for export of duck meat 
and duck meat products  to New Zealand, and pass  ante-mortem and post -mortem inspection.  The 
abattoir and processing plant must have GMP and HACCP programme  approval . 
2.6 18BPackaging and storage 
(1) The product for export mu st 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 free 
of contaminants.  
(3) The container in which the product for export is to be transported must be sea led under Competent  
Authority supervision and the unique seal number and date of sealing  must be recorded on the 
veterinary certificate . 
2.7 19BThe documentation that must accompany goods  
(1) The consignment must arrive in New Zealand with the following :  Import Health Standard:  Duck Meat and Duck Meat Products  
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 a) veterinary certificate ; and  either  
i) a tabulated summary of laboratory results  (must include dates of sample collection, test 
type, test results, and sample size); or  
ii) copies of laboratory reports;  
(2) The exporting country’s official veterinarian  must certify the consignm ent meets all the requirements of 
this IHS. Where equivalence has been negotiated and agreed with MPI, a country -specific veterinary 
certificate must be certified.  
(3) Veterinary certificate(s) that accompany consignments must include  the following:  
a) unique consignment identifier;  
b) description , species, and amount of product ; 
c) name and address of the importer (consignee) and exporter (consignor) ; 
d) the n ame, signature and contact details of the Official Veterinarian;  
e) general requirements for laboratories, processing and packaging and storage, outlined in Part 2 
of this IHS, to be certified and endorsed by the Official Veterinarian;  
f) specified requirements, outlined in Part 3 of this IHS, to be certified and endorsed by the Official Veterinarian;  
g) the name of d iagnostic test(s) , treatments and vaccines  used to meet this IHS, and date of 
application to the  supply flock .  
(4) A separate veterinary certificate  must be supplied for each flock from which the product for export has 
been sourced.  
See guidance document for  more information about the country -specific veterinary certificates that 
have been agreed for trade and a model (sample) veterinary certificate . 
(5) All documents must :  
a) be original, unless otherwise stated; and  
b) accompany  the imported goods; and  
c) be in  English  or have an English translation that is clear and legible; and  
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 paper based alternative security 
features.  
2.8 20BBiosecurity clearanc e 
(1) A biosecurity clearance, under section 26 of the Act 1993, may be issued when the duck meat and duck 
meat products meet all the requirements of this IHS, provided the applicable requirements of the 
section 27 of the Act are me t. Import Health Standard:  Duck Meat and Duck Meat Products  
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      Ministry for Primary Industries   Import Health Standard  Page 8 of 14 
  
 Part 3:  2BSpecified Requirements for Identified Risk Organisms 
See guidance document for more information about specified requirements for risk organisms and the 
term surveillance . 
3.1 21BAvian paramyxovirus- 1 (APMV -1), Newcastle disease virus (NDV)  
(1) The product for export must be cooked in accordance with the Code  recommen dations for inactivation 
of NDV in meat; or  
(2) The product for export must be derived from flocks ; 
a) kept in a country/zone/compartment free from NDV since hatching or for the 21 days bef ore 
export, with Code  surveillance requirements being met to claim freedom; and 
b) with a vaccination status of not vaccinated for Newcastle disease (ND); or vaccinated using an 
inactivated vaccine for ND; or vaccinated with a live lentogenic vaccine strain w here the master 
seed virus has been demonstrated to have an ICPI not exceeding 0.4 . 
3.2 22BAvian paramyxovirus- 2 (APMV -2) 
(1) The product for export must  not include entire carcasses or cuts of duck that may contain remnants of 
adherent viscera, such as bone -in breas t and leg quarter or thighs with back bone; or  
(2) If the  product for export includes entire carcasses or cuts of duck meat that may contain remnants of 
adherent viscera   one of th e following requirements apply;  
a) The product must be derived from flocks kept in a country/zone/compartment free from APMV -2 
since hatching or for the 21 days before export  and surveillance d emonstrat es the absence of 
disease or infection ; or 
b) The product must be derived from flocks demonstrated to be free of APMV -2 by testing at least 
60 birds at slaughter with either:  
i) virus isolation on samples of pooled faeces or intestinal content; or  
ii) a test for APMV -2  listed in the MPI document, Approved diagnostic tests, vaccines, 
treatments and post -arrival testing laboratories for animal impor t health standards (MPI -
STD-TVTL) ; or 
c) The product for export must be cooked in accordance with the Code  recommendations for 
inactivation of NDV in meat.  
3.3 23BHighly pathogenic avian influenza (HPAI) viruses  
(1) The product for export must be derived from flocks kept in a countr y/zone/compartment free from HP AI 
since hatching or for the 21 days before export, with  Code  surveillance requirements being met to 
claim freedom; or 
(2) The product for export must be cooked in accordance with the Code  recommendations for inactivation 
of avian influenza  virus in meat.  Import Health Standard:  Duck Meat and Duck Meat Products  
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 3.4 24BDuck hepatitis virus (DHV)  
(1) The product for export must be derived from flocks kept since hatching in a country recognised by the 
Competent Authority as free of DHV; or  
(2) The product for expo rt must be d erived from flocks : 
a) kept since hatching in an establishment managed in accordance with the Code Chapter for 
biosecurity procedures in poultry that is free from DHV; and  
b) that s howed no clinical signs of duck viral hepatitis on the day of slaught er; and 
c) that have a vaccination status of e ither not vaccinated for DVE, or vaccinated with a vaccine for 
DVE listed in the MPI document, Approved diagnostic tests, vaccines, treatments and post -arrival 
testing laboratories for animal import health standar ds (MPI -STD-TVTL) ; or 
(3) The product for export  must be  cooked to a core temperature of at least 62 °C for no less than 30 
minutes.  
3.5 25BDuck virus enteritis (DVE) virus  
(1) The product for export must  not include entire carcasses or cuts of duck that may contain remnants of 
adherent viscera, such as bone -in breast and leg quarter or thighs with back bone; or  
(2) If the  product for export includes entire carcasses or cuts of duck that may contain remnants of 
adherent viscera  one of the following requirements apply:  
a) The product for export must be derived from flocks kept since hatching in a country  recognised 
by the Competent Authority as  free of DVE; or  
b) The product for export must be derived from flocks:  
i) kept since hatching in an establishment managed in accordance w ith the Code  Chapter  for 
biosecurity procedures in poultry where DVE has not been recognised; and  
ii) that showed no clinical signs of DVE on the day of slaughter; and  
iii) that have a vaccination status of e ither not vaccinated for DVE, or vaccinated with a  
vaccin e for DVE  listed in the MPI document, Approved diagnostic tests, vaccines, 
treatments and post -arrival testing laboratories for animal import health standards (MPI -
STD-TVTL) ; or 
c) The product for export must be cooked in accordance with the Code  recommendati ons for 
inactivation of NDV in meat.  
3.6 26BDerzsy’s disease virus  
(1) The product for export must not contain duck meat derived from Muscovy ducks ( Cairina moschata ) or 
their hybrids (known as mulard or moulard ducks); or  
(2) If the product for export is derived from Mu scovy ducks or their hybrids:  
a) The product for export must be derived from flocks kept since hatching in a country recognised 
by the Competent Authority as free of Derzsy’s disease; or  
b) The product for export must be derived from flocks;  
i) kept since hatchin g in an establishment managed in accordance with the Code Chapter for 
biosecurity procedures in poultry where Derzsy’s disease has not been recognised; and  
ii) that showed no clinical signs of Derzsy’s disease on the day of slaughter; and  Import Health Standard:  Duck Meat and Duck Meat Products  
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 iii) that have a vaccinati on status of either not vaccinated for Derzsy’s disease, or vaccinated 
with a vaccine for Derzsy’s disease listed in the MPI document, Approved diagnostic tests, 
vaccines, treatments and post -arrival testing laboratories for animal import health 
standards (MPI -STD-TVTL ). 
3.7 27BSalmonella arizonae  
(1) The product for export must be derived from flocks kept in a country/ zone/ compartment free of 
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 product for export must be derived from breeding flocks, hatcheries, and rearing farms free from S. arizonae , as demonstrated by surveillance conducted in accordance with the Code  Chapter for 
prevention, detection and control of Salmonella  in poultry; or  
(3) The product for export must be derived from a flock that has been demonstrated to be free of S. 
arizonae by testing at least 60 birds at slaughter with either:  
a) Salmonella  culture o n samples of pooled faeces or intestinal content; or  
b) A test for S. arizonae listed in the MPI document, Approved diagnostic tests, vaccines, 
treatments and post -arrival testing laboratories for animal import health standards (MPI -STD-
TVTL); or  
(4) The product for export must be  cooked to a time/temperature parameter as specified below:  
 
Core Temperature (°C)  Time (seconds)  
60 2030  
62 1073  
65 370 
70 41 
72 19 
74 9 
76 4 
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 Part 4:  3BAppendices  
28BAppendix 1 – Change history  
No. Version Date  Section Changed  Change(s)  Description  
1.    
29BAppendix 2 – Definitions and acronyms  
(1) For the purposes of this standard and the attached guidance document, terms used that are defined in 
the Biosecurity Act 1993 have the meanings set out there. The following specific definitions als o apply . 
Abattoir  
Premises (including facilities for moving and lairaging ducks) used for the slaughter of ducks to produce duck 
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 duck 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 the importer without restriction) . 
Biosecurity Plan  
A plan that identifies potential pathw ays 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 Code. A Biosecurity Plan must  comply with the Code Chapters on 
zoning and compartment alisation, and application of compartment alisation.  
Carcass  
The processed body of a slaughtered duck after evisceration procedures. For the purposes of the IHS  for duck 
meat and duck meat products, carcasses may be uncooked, unskinned and may include the head and feet . 
Code  
The OIE Terrestrial Animal Health Code, as found on the OIE website.  
Compartment  
An animal subpopulation contained in one or more establishment s under a common biosecurity managemen t 
system with a distinct health status with respect to a specific disease or specific diseases 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 competence 
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 . 
Giblets  
Edible components of the carcass removed during routine evisceration.  
GMP (Good Manufacturing Practice)  
Part of a food control operation aimed at ensuring that products are consistently manufactured to a specified 
quality appropriate to their intended use.  It thus has two complementary and interacting components; the 
manufacturing operation itself and the c ontrol system and procedures.  Import Health Standard:  Duck Meat and Duck Meat Products  
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      Ministry for Primary Industries   Import Health Standard  Page 12 of 14 
  
 HACCP (Hazard Analysis and Critical Control Point)  
A system that identifies, evaluates and controls hazards that are significant for food safety.  
Flock  
A number 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.  
Inspector  
A person who is appointed an inspector under section 103 of the Biosecurity Act (1993). (Explanatory Note: An 
Inspector is appointed to undertake administeri ng and enforcing the provisions of the Biosecurity Act and controls 
imposed under the Hazardous Substances and New Organism Act 1996, and the Convention on the International 
Trade in Endangered Species . 
Manual   
The OIE Manual of Diagnostic Tests and Vaccines for Terrestrial Animals.  
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 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.  
Permit to import  
A permit issued by the Director General of MPI under  section 24 (D)(2) of the Act . 
Post mortem inspection  
Inspection of the carcass and viscera at slaughter, carried out under supervision of the Official Veterinarian, to 
determine freedom from gross pathological signs of infectious diseases.  
Prescribed diagnostic test  
Prescribed tests are diagnostic tests which are required by the OIE Code for the international movement of 
animals and animal products and are considered optimal for determining the health status of animals . 
Production cycle  
The production cycle refers to all operations tha t take place between and including hatching, and the  processing 
plant(s) associated with the consignment for export to New Zealand.  
Reconstituted meat  
Reconstituted meat is also known as meat slurry or emulsified meat. It is a liquefied meat produce used as a meat supplement in foods and food for domestic animals. Poultry is the most common meat slurry. For the purposes of 
this IHS reconstituted meat products must be comprised of only duck meat and skin.  
Surveillance  
Competent Authority supervised systemat ic ongoing collection, collation, and analysis of information related to 
animal health and the timely dissemination of information so that action can be taken. For the purposes of this IHS, for risk organisms, where disease specific surveillance recommendations are made in the Code , the Code 
recommendations must be met. For other risk organisms, surveillance must meet the recommendations in the 
Code Chapter for animal health surveillance.  
Veterinary Certificate  
A certificate, issued in conformity with the provisions of the OIE 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 subpopulation wi th 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:  Duck Meat and Duck Meat Products  
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      Ministry for Primary Industries   Import Health Standard  Page 13 of 14 
  
 30BAppendix 3 – Production system outline requirements  
(1) A production system outline must be provided to the satisfaction of MPI 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 l ocation of establishments identified in all parts of the production cycle.  
c) Provide s pecific detail of the duck farm health monitoring and surveillance programmes /systems 
for risk organisms to meet the requirements of this IHS including the following:  
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  practi ces from hatching through to s laughter 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 ducks).  
d) Provide e vidence of slaughter and processing plants ’ current  Competent Authority  approval of 
the following:  
i) GMP  
ii) HACCP programme 
e) Provide e vidence of the laboratory’s approval by the Competent Authority of the exporting 
country to conduct the required pre -export and/or surveillance testing.  
f) Provide e vidence of  abattoir approval by the Competent  Authority . 
g) Provide evidence of the standard op erating 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 hazards of animal health and public health importance through 
ante- and post -mortem inspection.  
h) 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  must be notified to the Competent Authority and re -approved. Re-
approval must be to the satisfaction of MPI . 
(4) MPI reserves the right to audit facilities  production systems prior to the export of  product to New 
Zealand . 
31BAppendix 4 – Compartment requirements  
(1) If the option of importing from a specified disease free compartment is selected for any of the identified 
risk organisms a biosecurity plan must be provided, to the satisfaction of MPI prior to commencing the 
production cycle for product for export to New Zealand . 
(2) A biosecurity plan  will: 
a) Be prepared in accordance with the Code .  
b) Be officially endorsed by the exporting country’s Competent  Authority . 
c) Meet the  requirements of a sp ecific disease free compartment.  
d) Include an o riginal letter dated, officially stamped and signed by the Competent Authority of the 
exporting country:  Import Health Standard:  Duck Meat and Duck Meat Products  
 Draft for Consultation 2.0  . 
      Ministry for Primary Industries   Import Health Standard  Page 14 of 14 
  
 i) stating that the compartment’s biosecurity plan under which trade is eligible to occur has 
been officially endorsed;  
ii) stating that the surveillance and monitoring programme in place has been audited against 
the biosecurity plan and that the Competent Authority is satisfied that it can verify that the 
compartment is free of the disease for which the compartment is formed.  
e) Include an o riginal letter dated, officiall y stamped and signed by the Competent Authority of the 
exporting country:  
i) certifying that the compartment has been maintained free of the disease for which the 
compartment is formed for at least the 12 months prior to commencing the production 
cycle for product for export to New Zealand ; 
ii) stating that records of procedures and systems (including test results) of the 
establishment(s) forming the compartment, for at least the 12 months prior to  commencing 
the production cycle for product for export to New Ze aland , are available to MPI upon 
request;  
iii) stating that all procedures, systems and characteristics of the establishment(s) forming the 
compartment have been maintained and are identical to those described in the approved 
biosecurity plan.  
(3) Any change  to the  biosecurity plan or production system outline  must be notified to the Competent 
Authority and re -approved. Re- approval must be to the satisfaction of MPI . 
(4) MPI reserves the right to audit facilities  prior to the export of  product to New Zealand . 
(5) MPI reserv es the right to audit compartments prior to the export of product  to New Zealand .