A guidance document issued by the Ministry for Primary Industries   
Guidance Document  
 
 
 
 
 Importing Duck Meat and 
Duck Meat Products 
 
 
01 October  2013 
 
 
 
 
 
 
 
 
  
 Guidance Document: Importing Duck Meat and Duck Meat Products  
About this document  
This guidance document  contain s information about acceptable way s of ensuring compliance with  the 
requirements  in the  Import Health Standard (IHS) : Duck Meat and Duck Meat Products .  
 
Any guidance on how to comply with the applicable requirements may not be the only way to achieve 
compliance. Stakeholders are encouraged to discuss departures from the approaches outlined in this 
guidance document with the Ministry for Primary Industries ( MPI) to avoid expending resources on the 
development of alternative approaches which may later be considered unsuitable.  
 
The term “must” is not typically used in guidance. In this particular document  if the  term “must” is  used, it  is 
used in the context of quoting or paraphrasing the requirements set out in the related  IHS: Duck Meat and 
Duck Meat Products . 
Review and Amendment  
This guidance document is subject to ongoing review and amendment . All stakeholders are responsible for 
ensuring that the most recent version of the guidance document, as available on the MPI website, is used.  An 
amendment table can be found at the back of this guidance document.  
Contact Details  
For further information and questions about this guidance document , please contact;  
 
Ministry for Primary Industries  
Standards Branch  
Animal Imports  
PO Box 2526   
Wellington 6140  
Email: animalimports@mpi.govt.nz  
Disclaimer  
This guidance does not constitute, and should not be regarded as, legal advice. While every effort has been 
made to ens ure the information in this guidance is accurate, the MPI  does not accept any responsibility or 
liability whatsoever for any error of fact, omission, interpretation or opinion that may be present, however it 
may have occurred.  
Copyright  
 
 
Crown copyright ©. This copyright work is licensed under the Creative Commons Attribution 3.0 New Zealand licence. In essence, you are free t o copy, 
distribute and adapt the work, as long as you attribute the work to the Ministry for Primary Industries and abide by the ot her licence terms. To view a 
copy of this licence, visit http://creativecommons.org/licenses/by/3.0/nz/. Please note that no governmental emblem, logo or Coat of Arms may be used 
in any way which infringes any provision of the Flags, Emblems, and Names Protection Act 1981 or would infringe such provision if the relevant  use 
occurred within New Zealand. Attribution to the Ministry for Primary Industries should be in written form and not by reproduc tion of any such emblem, 
logo or Coat of Arms.  
  
Guidance Document: Importing Duck Meat and Duck Meat Products  
 
Contents  Page 
 
1 Purpose  1 
2 Background  1 
3 Guidance  1 
3.1 Equivalence  1 
3.2 Incorporation of material by reference  1 
3.3 Food Act 1981 and Animal Products Act 1999 2 
3.4 Retorted product  2 
3.5 Inspection/verification  2 
3.6 Exporting country systems and certification  2 
3.7 OIE prescribed diagnostic test(s) and vaccines for international trade 2 
3.8 Agreed country specific veterinary certificates  3 
3.9 Specified requirements for risk organisms and use of the term surveillance  3 
3.10  Model veterinary certificate 4 
3.11  Change history  9 
 
 
 Guidance Document for Duck Meat and Duck Meat Products  
Ministry for Primary Industries   01 October 2013    Page  1 of  9 1 Purpose  
This guidance document has been issued to accompany the IHS: Duck Meat and Duck Meat Products . This 
guidance document should be read in conjunction with that standard .  
 
This document includes : 
 
• Countries with MPI approved exporting systems to import duck meat and duck meat products into 
New Zealand;  
• Information about approved : 
  Production System Outline s and Compartment s; 
 Exporting country’s systems  
• A model (sample) Veterinary Certificate;  
• Negotiated c ountry s pecific sample Veterinary Certificates -  the certificate that will be signed  by the 
Official Veterinarian before goods are exported to New Zealand.   
2 Background  
The IHS: Duck Meat and Duck Meat Products , which  this Guidance Document accompanies , contain s 
generic import requirements. These are the rules to manage the biosecurity risk of importing duck meat and duck meat products  from all countries that can meet the requirements of the IHS  and in 
doing so meet New Zealand’s appropriate level of protection.  The generic IHS  serve s as the basis for 
country -to-country (bilateral) negotiations countries. This  Guidance Document  contains  a model 
(sample) veterinary certificate and the bilaterally -agreed Veterinary Certification for trade in duck meat 
and duck meat  products . This country -specific Veterinary C ertificate represents  what will be certified 
prior to export ing consignments of duck meat and duck meat products  from the country specified.  
3 Guidance  
3.1 Equivalence  
• MPI’s preference is that the exporting country’s Competent Authority makes equivalence 
requests . Equivalence requests can be lodged with animalimports@mpi.govt.nz  
• MPI may accept an alternative method, system or process that can be shown to achieve the 
biosecurity requirements of the IHS  (i.e. equivalence).  
• Note that a permit to import is not required to import duck meat and duck meat products into 
New Zealand.  
• A permit may be required where specific equivalence measures are approved by MPI as per th e 
equivalence clause in the IHS. A permit to import serves as evidence of equivalence decisions and will be written as specific notes in the special conditions section of the permit . 
• Permit to import application forms can be found on the MPI website at: 
http://www.biosecurity.govt.nz/regs/imports/animals/forms . 
• Completed applications are lodged with animal imports animalimports@mpi.govt.nz . 
3.2 Incorporation of material by reference  
• Incorporation by reference means that standards, guidelines or lists are incorporated into th e 
IHS and they form part of the requirements. This is done because technical documents are too 
large or impractical to incl ude in the IHS . 
• Where the IHS states that section 142O(1) of the Biosecurity Act does not apply , this means 
that importers need to refer to the most recent version of any standards, guidelines or lists that are incorporated by reference in the IHS.  Guidance Document for Duck Meat and Duck Meat Products  
Ministry for Primary Industries   01 October 2013    Page  2 of  9 3.3 Food Act 1981 and Animal Products Act 1999  
• Importers of food intended for sale for human consumption must be listed with MPI. These 
requirements are independent of the IHS requirements. Importers are advised to consult MPI’s 
food safety website: http://www.foodsafety.govt.nz/industry/importing/ . 
• Animal material or product, or products containing animal material or products, of NZ origin returning to New Zealand for domestic use or re- export; and imp orted foreign animal material or 
products containing animal material or product intended for re -export must comply with the 
inspection requirements issued in Official Market Access Requests (OMARs) under the Animal 
Products Act 1999. A prerequisite require ment is Biosecurity clearance. The inspection 
requirements can be found at: 
http://foodsafety.govt.nz/industry/general/animal -
products/omars/01 -172.htm  or from your l ocal Verification Services office 
http://www.foodsafety.govt.nz/about/verification -agency/contact.htm . 
3.4 Retorted product  
• The requirements for retorted product are stated in the MPI IHS: Importing Specified Foods for 
Human Consumption Containing Animal Products . 
3.5 Inspection/verification  
• On arrival, all documentation accompanying the consignment will be verified by an inspector. 
The inspector may also inspect the consignment, or a sample of the consignment on arrival.  
• Inspectors are able to inspect and verify due to their authorised powers un der the Act . 
• These requirements are independent of the IHS  requirements.  
3.6 Exporting country systems and certification  
• MPI recommends Competent Authorities refer to Section 3  of the Code titled “Quality of 
Veterinary S ervices ,” to prepare evidence for MPI regarding capabilities and preferences of the 
exporting country’s Competent Authori ty. 
• Requests from exporting countries to negotiate veterinary certification for the import of duck 
meat and duck meat products into New Zealand will be prioritised according to MPI resources 
available at the time of application . 
• A model ( sample ) veterinary certificate is provided in this guidance document and can be used 
by the Competent Authority as a reference for country -specific veterinary cer tificate negotiation . 
• The table below lists those exporting countries and poultry systems (including production 
system outline, and biosecurity plan when applicable)  that meet the requirements  set out in 2.2 
of the IHS: D uck Meat and Duck Meat Products:  
Countries with approved 
exporting systems  Production System Outline 
Name  Biosecurity Plan Name  Date 
agreed  
    
 
3.7 OIE prescribed diagnostic test(s)  and vaccines for international trade  
• The OIE Terrestrial Animal Health Code  Chapter listing the prescribed and alternative 
diagnostic tests f or OIE listed diseases is found on the OIE website : 
http://www.oie.int/index.php?id=169&L=0&htmfile=chapitre_1.1.3.htm  Guidance Document for Duck Meat and Duck Meat Products  
Ministry for Primary Industries   01 October 2013    Page  3 of  9 • The OIE requirements f or vaccines are  described in the OIE Manual of Diagnostic Tests and 
Vaccines found on the OIE website: http://www.oie.int/en/international -standard -
setting/terrestrial -manual/access -online/   
• MPI may approve alternative tests  and vaccines  which will be listed in the MPI document, 
Approved diagnostic tests, vaccines, treatments and post -arrival testing laboratories for animal 
import health standards (MPI -STD-TVTL)  
3.8  Agreed country specific veterinary certificates  
• All country -specific veterinary certificates agreed between an exporting country’s Competent 
Authority and MPI are included in the table below:  
Country  Link to c ertificate  S27 CTO direction #  Date agreed  Date applicable 
for use  
     
 
• Country -specific veterinary certificates with equivalent measures will be recorded with a CTO 
direction number to enable border staff to clear the goods and record  the number  in the MPI 
database.  
• When a newly negotiated country -specific veterinary certificate replaces one which is currently 
in use, the application of new import conditions will apply according to the dates listed in the 
table. At that time p revious veterinary certificates for that c ountry can no longer be used . 
• Currently there are no country -specific veterinary certificates for duck meat and duck meat 
product imports into New Zealand . 
3.9 Specified requirements for risk organisms and use of the term surveillance  
• The risk management requi rements  for identified risk organisms are outlined in Part 3 of the 
IHS using the general format:  
 country, zone or compartment freedom; or  
 measures to verify premise or flock freedom; or  
 thermal treatment . 
• Note where surveillance is mentioned in the  IHS: Duck Meat and Duck Meat Products  it is as 
defined Appendix 2 the IHS . 
 
 
  Guidance Document for Duck Meat and Duck Meat Products  
Ministry for Primary Industries   01 October 2013    Page  4 of  9 3.10 Model veterinary certificate  
• Below is a model ( sample ) veterinary certificate for trade in duck meat and duck meat products, this 
model  meets the requirements of the IHS  
• This mode l veterinary certificate format is based on the Code Chapter for model veterinary 
certificates for international trade in live animals, hatching eggs and products of animal origin  
COUNTRIES:  Part I: Details of dispatched consignment  I.1.   Consignor (Exporter):  
Name:  
Address:  I.2.  Certificate reference number:  
I.3.  Competent Authority:  
I.4.  Consignee (Importer):  
Name:  
Address:  
I.5. Country of origin                                               
ISO Code *  I.6.   Zone or compartment of origin**:  
I.7. Country of destination:                                      ISO Code *  I.8.   Zone or compartment of destination**:
  
I.9.  Place of origin:  
Name:  
Address:  
I.10.  Place of shipment:  I.11. Date of departure:  
 
I.12.  Means of transport:  
Aeroplane            Ship            
Identification:  I.13.  Expected border post:  
I.14.  CITES permit No(s)**:    
I.15. Description of commodity:  I.16. Commodity code (HS Code ) : 
I.17. Total quantity:  
I.18.  Temperature of commodities for transport      
Chilled      Frozen       I.19.  Total number of packages:  
I.9.  Place of origin:  
Name:  
Address:  
 I.21. Type of packaging:  
I.22.  Commodities intended for use as:  
Human Consumptio n                                  Animal Feed                       Further Processing                             
Technical Use                                               Other                                                     Guidance Document for Duck Meat and Duck Meat Products  
Ministry for Primary Industries   01 October 2013    Page  5 of  9 I.23.  Not Applicable  
I. 24.  Identification of 
commodities:  
Species (Scientific name)  
 Domestic Duck ( Anas 
platyrhynchos domestica ) 
 Peking Duck ( Anas peking ) 
 Muscovy Duck  ( Cairina 
moschata)  
 Hybrid of Muscovy duck  
Number of packages:  Nature of commodity:  
 
Approval number of 
establishments : 
 
 
 
Net weight:  Treatment type:  
    
 
 
Lot ID/date code:  
* Optional.  
** If referenced in Part II.  
COUNTRIES:  Part II: Zoosanitary information   II.a. Certificate reference number:  
The undersigned Official Veterinarian certifies that the duck meat or duck meat products 
described above satisfy the following requirements:  
Commodity eligibility  
1) Were derived from ducks that passed ante -mortem and post -mortem inspection 
carried out by the Competent Authority.  
2) The commodity for export contains the following eligible cuts (delete as necessary):  
a) whole duck carcasses that have been subject to routine evisceration 
procedures. These may be uncooked, unskinned, and may include the head 
and feet;  
b) bone -in duck products such as wings or legs;  
c) boneless duck meat products such as breasts, boned -out thighs;  
d) reconstituted duck meat products comprised of meat and skin.  
Approval of export systems  
3) Were derived from a Competent Authority approved:  
a) production system  <name>, with a production system outline that is to the 
satisfaction of MPI; and  
b) specific disease free compartment  <name> with a Biosecurity Plan that is to 
the satisfaction of MPI (delete this clause if not applicable)  
Laboratory testing requirements  
4) Sampling of flocks for diagnostic testing was randomised, and representative of the 
flock from which the product is derived.  
5) Samples were collected under the supervision of the Official Veterinarian.  
6) Laboratory samples from birds were collected, processed, and stored in accordance 
with the recommendations in the OIE Code  and/or Terrestrial Manual , and/or specified 
by MPI.  
7) Laboratory or other diagnostic tests used on birds were those prescribed for that Guidance Document for Duck Meat and Duck Meat Products  
Ministry for Primary Industries   01 October 2013    Page  6 of  9 disease by the OIE for use during international trade, and/or those  approved by MPI.  
Packaging and storage requirements  
8) The commercially prepared and packaged product for export has been stored and 
subsequently transported in a hygienic manner and is free of contaminants.  
9) The container in which the product for export is to be transported has been sealed under Competent Authority supervision, and the unique seal number and date of sealing is recorded on the veterinary certificate.  
Specified requirements for identified risk organisms  
(Delete those clauses not applicable to t he product for export).  
For avian paramyxovirus -1 (APMV -1), Newcastle disease virus (NDV)  
10) The product for export has been cooked in accordance with the Code  
recommendations for inactivation of NDV in meat (as listed below) and the product has reached a cor e temperature of <enter temperature in degrees Celsius>  for <enter 
time> seconds.  
a) 65°C for 39.8 seconds  
b) 70°C for 3.6 seconds  
c) 74 °C for 0.5 seconds  
d) 80 °C for 0.03 seconds; or  
11) The product for export was derived from flocks;  
a) kept in a country/zone/compartme nt free from NDV since hatching or for the 
21 days before export, with current Code  surveillance requirements being met 
to claim freedom; and  
b) with a vaccination status of:  
i. not vaccinated for ND; or      
ii. vaccinated for ND using an inactivated vaccine; 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  
For avian paramyxovirus -2 (APMV -2)     
12) The product for export does 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  
13) The product for export includes entire carcasses  or cuts of d uck that may contain 
remnants of adherent viscera and one of the following requirements apply:  
a) The product was derived from flocks kept in a country/zone/compartment 
free from APMV -2 since hatching or for the 21 days before export in 
accordance with the s urveillance requirements approved by MPI; or  
b) The product was 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. an MPI approve d diagnostic test; or  
c) The product has been cooked in accordance with the Code  recommendations 
for inactivation of NDV  in meat (as listed below) and the product has reached a core temperature of <enter temperature in degrees Celsius>  for <enter 
time> seco nds. 
i. 65°C for 39.8 seconds  
ii. 70°C for 3.6 seconds  
iii. 74 °C for 0.5 seconds  
iv. 80 °C for 0.03 seconds  Guidance Document for Duck Meat and Duck Meat Products  
Ministry for Primary Industries   01 October 2013    Page  7 of  9 For highly pathogenic avian influenza (HPAI)  
14) The product for export was derived from flocks kept in a country/zone/compartment 
free from HPAI since hatching or for the 21 days before export, with current Code  
surveillance requirements being met to claim freedom; or  
15) The product for export has been coo ked in accordance with the Code  
recommendations for inactivation of avian influenza virus in meat (as listed below) and 
the product has reached a core temperature of <enter temperature in degrees Celsius>  
for <enter time> seconds.  
a) 60. 0 °C for  507 second s 
b) 65.0 °C for 42 seconds  
c) 70 °C for 3.5 seconds  
d) 73.9 °C for 0.51 seconds  
For duck hepatitis virus (DHV)  
16) The product for export was derived from ducks which have been kept since hatching in 
a country recognised by MPI as free of DHV; or  
17) The product for expor t was derived 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 showed no clinical signs of duck viral hepatitis on the day of slaughter; 
and 
c) have a vaccination status of either;  
i. not vaccinated for DHV, or  
ii. vaccinated  with an MPI approved vaccine for DVH; or  
18) The product for export has been cooked to a core temperature of at least 62°C for no 
less than 30 minutes. The product reached a core te mperature of at least <enter 
temperature in degrees Celsius> for <enter time > minutes.  
For duck virus enteritis (DVE)  
19) The product for export does 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  
20) The product for export includes entire carcasses or cuts of duck that may contain 
remnants of adherent viscera and one of the following requirements apply:  
a) The product for export was derived from flocks kept since hatching in a country recognised by MPI as free of DVE; or  
b) The product for export was derived from flocks:  
i. kept  since hatching in an establishment managed in accordance 
with the Code  Chapter for biosecurity procedures in poultry where 
DVE has n ot been recognised, and 
ii. that  showed no clinical sign of DVE on the day of slaughter, and  
iii. have a vaccination status of either;  
o not vaccinated for DVE; or  
o vaccinated for DVE with an MPI approved 
inactivated vaccine; or  
c) The product for export has been cooked  in accordance with the 
time/temperatures listed below and the product has reached a core 
temperature of <enter temperature in degrees Celsius> for <enter time > 
seconds.  
i.  65°C for 39.8 seconds  
ii. 70°C for 3.6 seconds  
iii. 74 °C for 0.5 seconds  Guidance Document for Duck Meat and Duck Meat Products  
Ministry for Primary Industries   01 October 2013    Page  8 of  9 iv. 80 °C for 0.03 seco nds 
For Derzsy’s disease   
21) The product for export does not contain meat derived from Muscovy ducks (Cairina 
moschata) or their hybrids; or  
22) The product for export is derived from Muscovy ducks or their hybrids,  
                And either:  
a) The product for export was derived from flocks kept since hatching in a 
country recognised by MPI as free of Derzsy’s disease; or  
b) The product for export was derived from flocks  
i. kept since hatching  in an establishment managed in accordance 
with the Code  Chapter for biose curity procedures in poultry 
recognised as free from Derzsy’s disease; and  
ii. that showed no clinical signs of Derzsy’s disease on the day of 
slaughter; and  
iii. have a vaccination status of either;  
o not vaccinated for Derzsy’s disease; or  
o vaccinated for Derzsy’s d isease with an MPI 
approved vaccine  
For Salmonella arizonae  
One of the following requirements must apply:  
        Either:  
23) The product for export was derived from flocks kept in a country/zone/compartment 
that is free of Salmonella arizonae  as demonstrated by surveillance, conducted in 
accordance with the Code  Chapter for prevention, detection and control of Salmonella 
in poultry, and approved by MPI; or  
24) The product  for export was derived from poultry breeding flocks, hatcheries, and rearin g 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, and approved by MPI; or  
25) The product for export was derived from flocks demonstrated  to be free of S. arizonae  
by testing at least 60 at slaughter with either:  
a) Salmonella culture on samples of pooled faeces or intestinal content, or  
b) an MPI approved diagnostic test; or  
26) The product for export has been cooked in accordance with the table below and reached a core temperature of  <enter temperature in degrees Celsius>  for <enter 
time> seconds  
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 f or 1 second  
 Official Veterinarian:  
Name and address (in capital letters):  
Date:  
Stamp:   
Official position:  
Signature:  
 Guidance Document for Duck Meat and Duck Meat Products  
Ministry for Primary Industries   01 October 2013    Page  9 of  9 3.11 Change history  
No. Version Date  Section Changed  Change(s) Description  
1.