Import Health Standard  
Issued under the Biosecurity Act 1993   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Egg Products  
EGGPRODS.GEN  
[Document Date]  
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TITLE  
Import Health Standard : Egg Products  
COMMENCEMEN T 
This Import Health Standard  comes into force on  [Effective Date ]  
REVOCATION  
 This Import Health Standard revokes and replaces the following:  
a) Import Health Standard: Egg Products, EGGPRODS.GEN, 23 January 2018  
ISSUING AUTHORITY  
This Import Health Standard  is issued under section 24A of the Biosecurity Act 1993.  
 
Dated at Wellington this  day of           2019 
 
 
Howard Pharo  
Manager , Import and Export Animals  
Ministry for Primary Industries  
(acting under dele gated authority of the Director -General)  
 
Contact  for further information  
Ministry for Primary Industries (MPI)  
Regulation & Assurance  
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  5 
1.6 Packaging  6 
1.7 Import permit  6 
1.8 The documentation that must accompany good s 6 
Part 2:  General processing requirements  9 
2.1 Specified shelf -stable products containing egg  9 
2.2 Specified products containing no more than 5% egg  9 
2.3 Specified products containing more tha n 5% egg and less than 21% egg ingredients  10 
2.4 Processed egg products derived from chicken ( Gallus gallus ) eggs  10 
Part 3:  Specified Requirements for Identified Risk Organisms  13 
3.1 Angara disease [caused by fowl adenoma virus - type 4(FAdV -4)] 13 
3.2 High pathogenicity avian influenza  13 
Schedule 1 – Document History  14 
Schedule 2 – Definitions  15 
Schedule 3 – Equivalent Time and Temperature Parameters  17 
 
 
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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  the heat treated egg products that are managed by  the 
requirements of  Part 3  of this  IHS are:  
• Group 1 avian adenoviruses associated with Angara disease [fowl adenoma virus 4 (FAdV -4)]. 
• Highly pathogenic avian influenza viruses.  
The general processing requirements of Part 2  of this IHS manage other biosecurity risk organisms 
associated with egg products.  
Background  
The Biosecurity Act 1993 (the Act) provides the legal basis for excluding, eradicating and eff ectively 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.  
A guidance document accompanies this IHS providing  information on how the requirements may be met . 
Guidance boxes are also included within this  IHS for explanatory purposes. The guidance included in these 
boxes is for information only and has no legal effect.  
Who should read this  Import Health Standard ? 
This IHS applies to importers of egg products . 
Why is this important?  
It is the im porter’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 biosecurity 
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 involved with documentation, 
transport, storage and obtaining a biosecurity clearance must be co vered by the importer or agent.  
See guidance document for more information about importer responsibilities.  
 
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Equivalence  
The Chief Technical Officer (CTO) may issue a direction under section 27(1 )(d)(iii) of the Act, that measures 
different from those set out in this IHS  may be applied to effectively manage risks associated with the 
importation of these goods.  If an equivalent measure is approved an import permit may be issued under 
section 24D(2) of the Act, if the Director -Genera l considers it appropriate to do so.  
See guidance document for more information about  equivalence.  
Biosecurity clearance  
A biosecurity clearance, under section 26 of the Act, may be issued when the egg product  meet s all the 
requirements of this IHS, pr ovided the applicable requirements of section 27 in the Act are met.  
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 Sta ndards Code and the 
Animal Products Act 1999. It is the responsibility of the importer of processed egg products 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 (i.e. Salmonella  not detected in 25g), specified in Schedule 27.  
See guidance document for more information about the Food Act 2014  and Animal Products Act 1999  and for 
information about inspection and verification of consignments.  Import Health Standard : Egg Products   
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Part 1:  Requirements  
1.1 Application  
(1) This IHS applies to imports of egg products  from all countries  into New Zealand.   
1.2 Incorporation by reference  
(1) The following international standards are incorporated by reference in this IHS under section 142M of 
the Act:   
a) The most recent version of 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) 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 t o be published before material that amends or 
replaces the standards, guideline or lists incorpora ted under clauses 1.2(1)  above has legal effect as 
part of this IHS.  
1.3 Definitions  
(1) Terms used in this IHS 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 . 
1.4 Requirements for clearance  
(1) In order to obtain biosecurity clear ance, egg products must:  
a) Meet the requirements of clause 1. 6 and Part 2 ; and  
b) Be accompanied by a manufacturer’s declaration as required by clause 1.8.2; and  
c) Be accompanied by an import permit where required by clause 1.7 that meets the requirements 
of clau se 1.8.4.  
(2) To obtain biosecurity clearance for egg products described in clause 2.4, the egg products must also:  
a) Be imported from a country that the CTO is satisfied meets the export country systems and 
certification requirements of clause 1.5; and  
b) Meet the  requirements of Part 3 ; and  
c) Be accompanied by a veterinary certificate that meets the requirements of clause 1.8.3.  
1.5 Exporting country systems and certification  
(1) Importers may import e gg products described in clause 2.4  of this IHS  only if a CTO is satisfied, on the 
basis of evidence, that the Veterinary Services of the exporting country are capable 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 
commodity from that exporting country:  
a) The ability of the exporting country’s Competent Authority to verify the animal health status of 
poultry populations in the exporting country, zone or co mpartment, with respect to the risk 
organisms identified in Part 3  of this IHS.  Import Health Standard : Egg Products   
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b) The adequacy of the national systems and/or programmes and standards in the exporting 
country for regulatory over sight of the poultry industry.   
c) The capability of the exportin g 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 a CTO has determined that the Veterinary Services of 
the exporting country are no longer capable of ensur ing that egg products imported from that country 
can meet the requirements of this IHS.  
 
Guidance  for exporting country systems and certification  
• The evidence will be obtained during evaluation of the Veterinary Services of the Competent 
Authority of the e xporting country in accordance with Section 3  of the Code . 
• 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 cert ification.  
• In order 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 egg products.  
• See Guidance Document  for more information about exporting country systems  and certification , 
and for a list of currently approved countries and country -specific veterinary certificates . 
1.6 Packaging  
(1) Consignment s of egg products must be clearly identified and the identifier must be stated on the 
veterinary certificate and manufacturer’s declaration , where applicable.  
(2) Packaging containing the egg products must be clean, secure, and free of any organic contaminants.  
(3) Egg product for export to New Zealand must be sealed at the time of manufacture in tamper -proof 
packaging.   
1.7 Import permit  
(1) An import permit under section 24D (2) of the Act is required if a CTO has issued a direction under 
section 27(1)(d) (iii) prior to import for a measure that is different from that set in this IHS that may be 
applied to effectively manage risks.  
(2) An import permit is not required where a CTO has issued a direction under section 27(1)(d) (iii) 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 incorpo rated into that certificate . 
 
Guidance  for import permits  
• Completed applications can be submitted to Animal Imports animal.imports@mpi.govt.nz  
• Application forms can be found on the MPI website at: http://mpi.govt.nz/dmsdocument/3124 -
permit -to-import -animal -products  
• See Guidance Document  for more information about applying for a permit, equivalence and 
country specific veteri nary certificates.  
1.8 The documentation that must accompany goods  
1.8.1 Documents  
(1) The consignment must arrive in New Zealand with the following documentation as specified in clauses 
1.8.2 to 1.8.4 below.  Import Health Standard : Egg Products   
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(2) All documents must be original and, unless otherwise stated : 
a) Accompany the imported goods.  
b) Be in English or have an English translation that is clear and legible.  
c) 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.  
1.8.2 Manufacturer’s declaration  
(1) A manufacturer’s declaration must accompany the following egg products:  
a) Processed  egg products derived from chicken eggs , specifically:  
i) Shelf-stable spray -dried whole egg powder/cry stal. 
ii) Shelf-stable spray -dried egg yolk powder/crystal.  
iii) Shelf-stable spray -dried egg albumen powder/crystal.  
iv) Liquid pasteurised egg products.  
v) Products containing no more than 5% egg ingredients where the percentage of egg is not 
clearly stated on the label . 
b) Products that contain more than 5% egg ingredients and less than 21% egg ingredients as 
specified in clause 2.3 of Part 2 . 
c) Products containing from 5% to 100% egg as specified in clause 2.4.4 (including products that 
are not shelf -stable, and those that are composed entirely of egg but excluding those that meet 
the description and requirements in clauses 2.1, 2.2 or 2.3 of Part 2 ), such as whole cooked 
chilled or frozen eggs, non -shelf stable items like omelettes or chilled and frozen baked goods.  
d) Specifi ed shelf -stable products containing egg , specifically:  
i) Mayonnaise and salad dressing with no more than 20% egg ingredient, where the 
percentage of egg ingredient is not clearly stated on the product label.  
ii) Alkalised duck or chicken eggs (also known as ‘pi dan’, ‘Century’, ‘preserved egg’, ‘100 
year old eggs’, ‘thousand year egg’, or ‘millennium egg’) . 
iii) Mooncakes.  
iv) Non-alcoholic drinks (such as eggnog) containing more than 5% egg yolk.  
v) Retorted products and equivalent heat processed products.  
(2) A manufacturer’s  declaration must:  
a) Include statements that the correct processing and heat treatment for the egg product as 
required by Part 2  and Part 3  of this IHS have been complied with.  
b) Be prepared by the manufacturer on letterhead paper.  
c) Be signed and dated by the quality manager or equivalent.  
d) Must be endorsed by the competent authority for products described in Part 2 , clause 2.1(1)(i)(ii) . 
1.8.3 Veterinary certification  
(1) A veterinary certificate issued by the Competent Authority  of the exporting country  must accompany 
the following consignments of egg products  derived from chicken eggs : 
a) Shelf-stable spray -dried whole egg  powder/crystal . 
b) Shelf-stable spray -dried egg yolk powder/crystal . 
c) Shelf-stable spray -dried egg albumen  powder/crystal . 
d) Liquid pasteurised egg products . 
e) Products containing from 5% to 100% chicken egg as specified in clause 2.4.4 (including 
products that are not shelf -stable, and those that are composed entirely of egg but excluding 
those that meet the descriptio n and requirements in clause s 2.1, 2.2 or 2. 3 of Part 2 ), such as 
whole cooked chilled or frozen eggs, non -shelf stable items like omelettes or chilled and frozen 
baked goods.  
(2) A veterinary certificate must :  Import Health Standard : Egg Products   
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a) State that the general processing requirements and specified requirements set out in Part 1,  Part 
2 and Part 3  respectively of this IHS have been met.  
b) Be completed by the exporting country’s Official Veterinarian.  
c) Include the following  information : 
i) A unique consignment identifier.  
ii) The description, source species, and amount of product.  
iii) Name and a ddress of the importer (consignee) and exporter (consignor).  
iv) Name, signature and contact details of the Official Veterinarian.  
 
Guidance  for veterinary certification  
• Statements in the veterinary certificate regarding the general processing requirements in Part 2  
of the IHS and specified requirements in Part 3  of the IHS may be covered by reference to the 
manufacturer’s declaration . 
• Where equivalent measures have been negotiated and agreed with MPI, and a CTO has, prior to 
import, issued a direction under section 27(1)(d) (iii) 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.  
1.8.4 Import Permit   
(1) An import permit (copy acceptab le) as required by clause 1.7.  Import Health Standard : Egg Products   
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Part 2:  General processing requirements  
2.1 Specified shelf -stable products containing egg  
(1) The following products may be import ed from any country provided they are commercially 
manufactured and packaged,  shelf -stable , and meet any additional requirements set out in the 
individual product  clause  below : 
a) Alcoholic drinks (including e gg liqueur , advocaat , avocat or advokat ) containing chicken egg yolk 
that contain at least 14% alcohol.  
b) Baked confectionery, bread, biscuits, cakes, cracker s and puddings containing egg ingredients.  
c) Dietary protein supplements containing egg ingredients.  
d) Pasta and noodles containing egg.  
e) Mayonnaise and salad dressing containing no more than 20% egg ingredient , where the 
percentage egg is stated on the product l abel or an accompanying manufacturer’s declaration . 
f) Alkalised duck or chicken eggs ( also known as  ‘pidan ’, ‘Century’, ‘preserved egg ’, ‘100 year old 
eggs’, ‘thousand year egg ’, or ‘millennium egg ’) must be accompanied by a manufacturer’s 
declaration stating that:  
i) The eggs have been transformed in an alkaline salt to a pH of  10-12 during the curing 
process . 
g) Mooncakes containing who le egg must be accompanied by a  manufacturer’s declaration stating 
that:  
i) The product does not contain meat or meat product filling; and  
ii) The product reached a core temperature of at least 60°C for at least 3.5 minutes  or 70°C 
for at least  2 minutes . 
h) Non-alcoholic drinks (such as eggnog) containing greater than 5% egg yolk must be 
accompanied by a manufacturer’s declaration  stating the egg achieved a core temperature of at 
least:  
i) 69°C for at least 30 minutes;  or 
ii) 80°C for at least 25 seconds ; or 
iii) 83°C for at least 15 seconds . 
i) Products that have been either : 
i) Subjected to a retort process of F 03 or greater measured at the core as declared in an 
accompanying manufacturer’s declaration ; or 
ii) Subjected to an equivalent thermal process of F 03 or greater (see Schedule 3 ) as declared 
in an accompanying Competent A uthority endorsed  manufactu rer’s declaration . 
2.2 Specified products containing no more than  5% egg 
(1) Products (other than those specified in clauses 2.1, 2.3 and 2.4 of this IHS) containing no more than  
5% egg ingredients may be imported from any country provided all the following requir ements are met : 
a) The product is com mercially prepared and packaged . 
b) The product is in the origi nal sealed packaging on arrival . 
c) The product is: 
i) Accompanied by a manufacturer’s declaration which states  that the product contains no 
more than 5% egg ingredients; or  
ii) Contained in the original commercial packaging which states the product contains no more 
than 5% egg ingredients.  
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Guidance  for specified products  
• Other ingredients contained in these products must meet the requirements of the applicable IH S. 
See the IHS EDIPROIC.ALL  for requirements for products that also contain less than 5% fish, 
dairy or meat ingredients.  
2.3 Specified products containing more than 5% egg and less than 
21% egg ingredients  
(1) Products containing paste urised egg in quantities more  than 5% and less than 21% may be imported 
from any country  provided that:  
a) The product(s) is accompanied by manufacturer’s declaration  specifying that at any stage of the 
manufacturing process  the product or the egg ingredients were heat treated and ha ve reached 
one of the following time temperature parameters:  
i) At least 60°C for at least 60 minutes; or  
ii) At least 80°C for at least 10 minutes; or  
iii) At least 100°C for at least 5 minutes.  
 
Guidance  for specified products  
• Other ingredients contained in these p roducts must meet the requirements of the applicable IHS. 
See the IHS EDIPROIC.ALL  for requirements for products that also contain less than 5% fish, 
dairy or meat ingredients.  
2.4 Processed egg products derived from chicken ( Gallus gallus ) 
eggs  
(1) The products described in this clause may be imported from any country provided that  the 
requirements of this clause are met  and subject also to compliance with clauses 1. 5 (exporting country 
systems and certification ), 1.8.3 (requirement for veterinary certificate) and the requirements of Part 3 .  
(2) For shelf -stable spray -dried whole egg  powder/crystal , shelf -stable spray -dried egg yolk  powder/crystal  
or shelf -stable spray -dried  albumen powder /crystal, and liquid pasteurised egg products  the following 
general processing requirements apply and compliance with th ese requirements must be stated on a 
manufacturer’s declaration and certified by the Competent Authority.  
a) The eggs used to manufacture the product were from chickens ( Gallus gallus ) and were 
inspected  by the manufacturer  prior to being broken and found to be intact, free from dirt, blood, 
faecal contamination and other foreign matter.  
b) The egg products contain no more than 100 mg/kg of eggshell remains, egg membrane and 
other particles.  
c) The egg products comply with relevant national standards of the exporting country for hygienic 
processing of egg products.  
d) The product for export to New Zealand was sealed in tamper -proof packaging as part of the 
manufacturing process  and has  remained separated from non -processed product not of 
equivalent health status.  
e) During manufacturing quality control measures were in place to prevent contamination of egg 
products.  
(3) Processed egg products derived from chicken eggs  must also meet the genera l heat treatment 
requirements specified in clauses  2.4.1, 2.4.2, 2.4.3 and 2.4 .4 below , and any applicable requirements 
for specified risk organisms listed in Part 3  of this IHS.  
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Guidance  for products requiring veterinary certification  
• See Guidance D ocument  for more information about countries with approved export systems.  
2.4.1 For shelf -stable spray -dried whole egg and egg yolk powder /crystal s 
(1) The product must be heat treated and have reached a core temperature of at least 60°C for at least 
3.5 minutes.  
2.4.2 For shelf -stable spray -dried egg albumen powder /crystal s 
(1) The product must be heat treated and have reached core temperature of at least 54.4°C for at least  7 
days .  
2.4.3 For liquid p asteurised egg  
(1) The products must have been heat treated in accordance with the  parameters in the table below:  
 
Liquid Egg Product  Retention temperature  
to be no less than ( ºC) Minimum holding time 
requirements in 
minutes  
Album en (without the use of chemicals)  55 9.5 
Whole egg  60 
64 3.5 
2.5 
Whole egg blends (less than 2% added non-
egg ingredients)  61.1 
60.0 3.5 
6.2 
Fortified whole egg blends (24 -38% solids, 
2-12% added non -egg ingredients)  62.2 
61.1 3.5 
6.2 
Salted whole egg (with 2% or more salt 
added)  63.3 
62.2 3.5 
6.2 
Sugared whole egg (with 2% or more salt 
added)  61.1 
60.0 3.5 
6.2 
Plain yolk  60.0 3.5 
Sugared yolk (2% or more sugar added)  63.3 
62.2 3.5 
6.2 
Salted yolk (2 -12% salt added)  
 63.3 
62.2 3.5 
6.2 
2.4.4 For other products containing from 5% to 100% chicken egg  
(1) Products ( other than those specified in clauses 2.1, 2.2 and 2.3  of this IHS ) containing 5% to 100% 
chicken egg (including products that are not shelf -stable, and those that are composed entirely of egg, 
such as whole cooked chilled or frozen eggs, non -shelf stable items like omelettes or chilled and 
frozen bake d goods) must be accompanied by a manufacturer’s declaration that states:  
a) The egg ingredient or the whole product is heat treated and has reached a core temperature of at 
least:  
i) 60°C for at least 3.5 minutes ; or  
ii) 64°C for at least 2.5 minutes ; or 
iii) 70°C for at least 2 minutes.  
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Guidance  for other products  
• 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.  
• Other ingredients contained in these products must meet the requirements of the applicable IHS.  Import Health Standard : Egg Products   
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Part 3:  Specified Requirements for Identified Risk Organisms  
3.1 Angara disease [caused by fowl adenoma virus - type 4( FAdV -4)] 
(1) Egg products listed in clause 2.4 of this IHS  must comply with the following Angara disease measures . 
a) An official veterinarian of the Competent Authority of the exporting country  must certify that the 
egg products originated from flocks in a country, zone or compartment where Angara disease  
has not been recognised (i.e.  no cases reported); or  
b) If disease freedom is not certified , the Competent Authority of the exporting country  must certify 
that they have no reason to doubt the veracity of the manufacturer’s declaration that the  product 
or the egg ingredients were heat treated  and have reached a core temperature of : 
i) At least 60°C for at least 60 minutes; or  
ii) At least 80°C for at least 10 minutes; or  
iii) At least 100°C for at least 5 minutes.  
 
Guidance  for Angara disease  
• If the product is liquid pasteurised egg, only option a) applies.  
3.2 High pathogenicity avian influenza  
(1) Shelf-stable spray -dried egg albumen powder/crystal and liquid pasteurised egg albumen  must comply 
with the following high pathogenicity avian influenza m easures :  
a) An official veterinarian of the Competent Authority of the exporting country  must certify that the  
product was derived from eggs originating from flocks in a country, zone or compartment which is 
free from high pathogenicity avian influenza in poultry as described in the Code ; or 
b) If disease freedom is not certified , the Competent Authority of the expor ting country  must certify 
that they have no reason to doubt the veracity of the manufacturer’s declaration that:  
i) For shelf -stable spray dried egg albumen powder/crystal  
1) The product  has been processed to ensure the inactivation of avian influenza 
viruses in  accordance with the Code ; or  
2) The product ha s been heat treated and has reached a core temperature of  at least 
60°C for at least 10 days.  
ii) For liquid pasteurised egg albumen, the product has been processed to ensure the 
inactivation of avian influenza viru ses in accordance with the Code . 
 
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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  
TBA Import Health Standard: Egg Products  EGGPRODS.GEN  
   
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Schedule 2 – Definitions  
Chicken eggs 
Eggs derived from domestic hens ( Gallus gallus ). 
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 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 OI E 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.  
Egg products  
The contents of an egg derived from poultry in any form including egg pulp, dried egg, liquid egg white and 
liquid egg yolk.  
F03  
Sterilisation defined by F 03 (equivalent to heating for 3 minutes at 121°C) to achieve twelve log reductions in 
the population of Clostridium botulinum  present in food. Foods subjected to such treatment are stable at 
ambient temperatures and therefore considered commercially sterile.  
Manufacturer’s declaration  
An original document that has been prepared by the manufacturer on letterhead paper and is signed by the 
quality manager or equivalent. It must contain the correct statement/s as required by the import conditions. 
For commercial consignments it must be specific to the product and consignment .  
 
See guidanc e document for a model manufacturer’s declaration.  
MPI 
Ministry for Pr imary Industries, New Zealand.  
Official Veterinarian  
A veterinarian authorised by the Competent Authority of the country to perform certain designated official 
tasks associated with an imal 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.  
Poultry  
Means all domesticated birds, including backyard poultry, used for the production of meat or eggs for 
consumption . Import Health Standard : Egg Products   
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Retorted  
Means heated in an unopened hermetically sealed container. Retorted goods may be in cans, jars or 
pouches.  
Shelf -stable  
A product is shelf -stable if all the following matters apply:  
a) The product has been commercially manufactured.  
b) The product has been packaged by the manufacturer.  
c) The product is in that package.  
d) The package has not been opened or broken.  
e) The product:  
i) Is able to be stored in the  package at room or ambient temperature; and  
ii) Does not require refrigeration or freezing before the package is opened.  
The Code  
The OIE Terrestrial Animal Health Code as found on the OIE website.  
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  
Means a clearly defined part of a territory containing an animal subpopulation  with a distinct health status with 
respect to a specific disease  for which required surveillance , control and biosecurity measures have been 
applied for the purp ose of international trade . Import Health Standard : Egg Products   
 Draft for C onsultation  [Document Date]  
Ministry for Primary Industries   Page  17 of 17 
Schedule 3 – Equivalent Time and Temperature Parameters  
(1) Equivalent time and  temperature parameters to 121° C for 3 m inutes (F 03) require the product has 
been processed to  or greater than one of the following minimum core temperature and time 
parameters:  
 
Temperature  Time  Temperature  Time  
110°C  40 minutes  124° C 3 minutes  
111°C  32 minutes  125° C 2 minutes  
112°C  25 minutes  126° C 1 minute  
113°C  20 minutes  127° C 46 seconds  
114°C  16 minutes  128° C 37 seconds  
115°C  13 minutes  129° C 29 seconds  
116°C  11 minutes  130° C 23 seconds  
117°C  9 minutes  131° C 18 seconds  
118°C  7 minutes  132° C 15 seconds  
119°C  6 minutes  133° C 12 seconds  
120°C  5 minutes  134° C 9 seconds  
121°C  3 minutes  135° C 7 seconds  
122°C  3 minutes  136° C 6 seconds  
123°C  3 minutes