An import health standard issued under the Biosecurity Act 1993  
  
 
 
Import Health Standard  
 
Egg Products  
EGGPRODS.GEN  
. 
 Import He alth Standard :  Egg Products  
 Draft for Consultation  . 
Ministry for Primary Industries    Page  1 of 16 
TITLE  
Import Health Standard :  Egg Products  
COMMENCEMEN T 
This Import Health Standard  comes into force on .. 
REVOCATION  
This Import Health Standard  revokes and replaces the following:  
 
a) Import Health Standard for the Importation of Products Containing Pasteurised Egg into New 
Zealand from Australia, 24 February 1999 . 
b) Import Health Standard for Shelf -Stable Spray Dried Egg Powders or Egg Crystals from 
Specified Countries, 1 September 2009 . 
c) Import Health Standard for the Importation of Whole Egg Powder for Use as a Bovine Animal 
Remedy into New Zealand from Japan, 27 July 1998 . 
d) Import Health Standard for the Importation into New Zealand of Spray -Dried -Egg Products for 
Further Processing into Animal Food from the Unites States of America, 28 January 2000.  
e) Import Health Standard for Frozen Pasteurised Egg White Products from Austr alia, 24 February 
1999 . 
f) Import Health Standard for the Importation into New Zealand of Spray -Dried Egg Products for 
Further Processing into Animal Food from the United States, 28 January 2000 . 
ISSUING AUTHORITY  
This Import Health Standard  is issued  under section 24A of the Biosecurity Act 1993.   
 
Dated at Wellington this   ... day of   ......... 201 6 
 
 
 
 
 
 
Howard Pharo  
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 and Assurance  Branch  
Animal and Animal Products Directorate  
PO Box 2526   
Wellington 6140  
Email: standards@mpi.govt.nz  
 
 
 
 Import He alth Standard :  Egg Products  
 Draft for Consultation  . 
Ministry for Primary Industries    Page  2 of 16 
Contents  Page 
Introduction  3 
Part 1:  General 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  5 
1.5 Exporting country systems and certification  5 
1.6 Packaging  6 
1.7 The documentation that must accompany goods  6 
1.8 Biosecurity clearance  8 
Part 2:  General processing requirements  9 
2.1 Processed egg products derived from chicken ( Gallus gallus ) eggs  9 
2.2 Specified shelf -stable products containing egg  9 
2.3 Other products containing chicken egg  10 
Part 3:  Specified requirements for identified risk organisms  12 
3.1 Angara disease [caused by fowl adenoma virus - type 4(FAdV -4)] 12 
3.2 High pathogenicity avian influenza  12 
Schedule 1 – Document History  13 
Schedule 2 – Definitions  14 
Schedule 3 – Equivalent Time and Temperature Parameters  16 
 
 
 Import He alth Standard :  Egg Products  
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Ministry for Primary Industries    Page  3 of 16 
Introduction  
This introduction is not part of the import health standard (IHS) , but is intended to indicate its general effect.  
Purpose  
(1) This IHS specifies the minimum requirements , under the Biosecurity Act, that must be met when 
importing egg products  into New Zealand.  
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 he alth 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.  
(3) A guidance document accompanies this IHS providing information on how the requirements may be 
met. 
Who should read this import health standard ? 
(1) This IHS applies  to importers of egg 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. Consi gnments 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 ass ociated with the 
importation of these  goods.  If an equivalent measure is approved a n import permit  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 e quivalence and permits . 
Document history  
(1) Refer to Schedule 1.  
Other information  
(1) 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.  
 Import He alth Standard :  Egg Products  
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Ministry for Primary Industries    Page  4 of 16 
Food Act 1981 , Food Act 2014 and Animal Products Act 1999  
(2) Commercial consignments of products imported 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 Zea land Food Standards Code, and the Animal Products Act 1999.  
See guidance document for more information about the Food Act 1981, Food Act 2014 and Animal 
Products Act 1999.  
See guidance document for more information about inspection and verification of cons ignments.  Import He alth Standard :  Egg Products  
 Draft for Consultation  . 
Ministry for Primary Industries    Page  5 of 16 
Part 1:  General Requirements  
1.1 Application  
(1) This IHS applies to all importers of egg products imported 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 biosecuri ty risks associated 
with eligible consignments of egg products.  
(2) The biosecurity risk organisms associated with  the heat treated  egg products that are managed by  the 
requirements of  Part 3 of this  IHS are:  
a) Group 1 avian adenoviruses associated with Angara disease [fowl adenoma virus 4 (FAdV -4)]. 
b) Highly pathogenic avian influenza viruses.  
(3) The general processing requirements of Part 2 of this IHS manage other biosecurity risk organisms 
associated with egg prod ucts.  
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 OIE Terrestrial Animal Health Code  (the Code ) (available at the OIE Website: 
http://www.oie.int/international -standard -setting/terrestrial -code/access -online/ ). 
See guidance document for more information about incorporation by reference.  
1.4 Definitions  
(1) For the purposes of this IHS 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) Egg products described in section 2.1 and 2.3 (2) of this IHS  may only be imported from a country 
where the Competent Authori ty has provided evidence to the satisfaction of a CTO of the following:  
a) The verifiable animal health status of poultry 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. 
(2) Once satisfied, MPI and the Competent Authority may commence negotiation of country -specific 
veterinary certification.  
See guidance document for more information about exporting country systems and certification.  Import He alth Standard :  Egg Products  
 Draft for Consultation  . 
Ministry for Primary Industries    Page  6 of 16 
In order to be satisfied with the evid ence provided an in -country or desk -top audit may be carried out at 
any time, including prior to the first shipment of egg products.  
1.6 Packaging  
(1) The consignment must be clearly identified and that identifier stated on the  veterinary certificate and 
manufactu rer’s declaration where applicable.  
(2) The packaging containing the egg products must be clean, secure, and free of any organic 
contaminants.  
(3) The product for export to New Zealand must be sealed at the time of manufa cture in tamper -proof 
packaging . 
1.7 The docum entation that must accompany goods  
(1) All documents must:  
a) Be original, unless otherwise stated.  
b) Accompany the imported goods.  
c) Be in English or have an English translation that is clear and legible.  
1.7.1 Manufacturer’s declaration  
(1) A manufacturer’s declaration m ust accompany the following egg products:  
a) Processed  egg products derived from chicken ( Gallus gallus ) eggs , specifically:  
i) Shelf-stable spray -dried whole egg.  
ii) Shelf-stable egg yolk powder/crystal.  
iii) Shelf-stable egg albumen powder/crystal.  
iv) Liquid pasteurised who le egg.  
v) Liquid pasteurised egg yolk.  
vi) Liquid pasteurised egg white.  
b) Specified shelf -stable products containing egg , specifically:  
i) Mooncakes  
ii) Non-alcoholic drinks (such as eggnog) containing greater than 5% egg yolk  
iii) Retorted products and equivalent heat processed products containing egg  
c) Other products containing chicken egg, specifically:   
i) Products containing less than 5% egg ingredients.  
ii) Products containing 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 baked goods).  
(2) A manufacturer’s declaration must:  
a) Contain the correct processing and heat treatment statements for the commodity as required by 
Part 2  of this IHS.  
b) Be prepared by the manufacturer on letterhead paper.  
c) Be signed and dated by the quality manager or equivalent.  
d) Be verified and endorsed by the Competent Authority.  Import He alth Standard :  Egg Products  
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Ministry for Primary Industries    Page  7 of 16 
1.7.2 Veterinary certification  
(1) Prior to import,  equivalent measures , different from those in this IHS,  may be negotiated and approved 
by the MPI CTO  under section 27(1)(d) of the Act . These CTO approved measures must  be set out in 
a country -specific veterinary certificate  for the commodity . 
See guidance document for more information about  country -specific veterinary certification.  
(2) A veterinary certificate m ust accompany the following consignments of egg products:  
a) Shelf-stable spray -dried whole egg.  
b) Shelf-stable egg yolk powder/crystal.  
c) Shelf-stable egg albumen powder/crystal.  
d) Liquid pasteu rised whole egg.  
e) Liquid pasteurised egg yolk.  
f) Liquid pasteurised egg white.  
g) Products containing chicken egg  (including products that are not shelf -stable, and those that are 
composed entirely of egg  but excluding those that meet the description and require ments in 
clause 2.3 (1)] , such as whole cooked chilled or frozen eggs, non -shelf stable items like 
omelettes or chilled and frozen baked goods ). 
(3) A veterinary certificate m ust : 
a) State that the general requirements, general processing requirements and specif ied 
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) Be endorsed on every page by the Official Veterinarian with their original stamp, signature and 
date or be endorsed in the space allocated and have paper based alternative security features  
for all pages , unless otherwise stated  in the IHS. 
d) Include the following:  
i) A unique consignment identifier.  
ii) The description, source species, and amount of product . 
iii) The name and address of the importer (consignee) and exporter (consignor).  
iv) The name, signature and contact details of the Official Veterinarian.  
1.7.3 Import Permit  
(1) An import permit under section 24D of the Act is required if a CTO has approved an equivalent 
measu re prior to import under section 27(1)(d) of the Act that is different from those in this IHS that 
may be applied to effectively manage risks.  
(2) An import permit is not required if, prior to import, a CTO has approved an equivalent measure under 
section 27(1)(d) of the Act that is different from those in this IHS in the form of a negotiated veterinary 
certificate.  
(3) If required by clause 1.7.3 (1)  the importer must apply to the Director -General for an import permit and 
include the following information in t he application:  
a) The name and address of the exporter.  
b) The type of product.  
c) The name and address of the New Zealand importer.  
d) The date of proposed importation.  
e) The name and address of the post -arrival destination in New Zealand to which the consignment 
is to proceed following importation.  
See guidance  document for more information about applying for a permit, equivalence and country -
specific veterinary certificate s. Import He alth Standard :  Egg Products  
 Draft for Consultation  . 
Ministry for Primary Industries    Page  8 of 16 
1.8 Biosecurity clearance  
(1) A biosecurity clearance, under section 26 of the Act 1993, may be issued when the egg products m eet 
all the requirements of this IHS, provided the applicable requirements of section 27 in the Act are met.  Import He alth Standard :  Egg Products  
 Draft for Consultation  . 
Ministry for Primary Industries    Page  9 of 16 
Part 2:  General processing requirements  
2.1 Processed egg produ cts derived from chicken ( Gallus gallus ) 
eggs  
(1) For shelf -stable spray -dried whole egg, egg yolk or albumen powder or crystal, and liquid pasteurised 
whole egg, yolk or white the following general processing requirements apply and compliance with 
those requi rements must be stated  on a manufacturer’s declaration  and endorsed by the Competent 
Authority.  
a) The eggs used to manufacture the product were from chickens ( Gallus gallus ) and were 
inspected prior to being broken and found to be intact, free from dirt, blo od, 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 
proces sing 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 contro l measures were in place to prevent contamination of egg 
products . 
(2) Processed egg products derived from chicken ( Gallus gallus ) eggs  must also meet the general heat 
treatment requirements  specified in clauses  2.1.1, 2.1.2, 2.1.3, and 2.1.4  and any applicab le 
requirements for specified risk organisms listed in Part 3 of this IHS.  
2.1.1 For shelf -stable spray -dried whole egg and egg yolk powder/crystal  
(1) The product must be heat treated and have reached a core temperature of at least 60°C for at least  
3.5 minutes . 
2.1.2 For shelf -stable spray -dried egg albumen powder/crystal  
(1) The product must be heat treated and have reached core temperature of at least 54.4°C for at least  7 
days .  
2.1.3 For liquid pasteurised whole egg or egg yolk  
(1) The product must be heat treated and  have reach ed a core temperature of  either : 
a) at least 64°C for at least 2.5 minutes; or  
b) at least 60°C for at least 3.5 minutes .  
2.1.4 For liquid pasteurised egg white  
(1) The product must be heat treated and have reached a core temperature of at least 55°C for at least 
than 9 .5 minutes .  
2.2 Specified shelf -stable products containing egg  
(1) The following products are eligible for import from any country provided they are shelf -stable and meet 
any additional requirements set out in this section:  
a) Alcoholic drinks (including e gg liqueur , advocaat , avocat or advokat ) containing chicken egg yolk 
that contain at least 14% alcohol.  Import He alth Standard :  Egg Products  
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Ministry for Primary Industries    Page  10 of 16 
b) Alkalised duck or chicken eggs (“Century or 100 year old eggs”).  
c) Baked confectionery, bread, biscuits, cakes, cracker and puddings containing egg ingredients.  
d) Dietary protein supplements containing egg ingredients.  
e) Pasta and noodles containing egg.  
f) Mayonnaise and salad dressing from Australia, USA, Canada, and Japan. For mayonnaise from 
other countries the requirements in section 2.3 must be met.  
g) Mooncakes contain ing whole 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.  
h) Non-alcoholic drinks (such a s 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) Retorted products must be subjected to a retort process of Fo3 or greater measured at the core 
(refer to Schedule 3 for time and temperatures to achieve Fo3 measured at the core); or  
j) Retorted products must be  subjected to an equivalent thermal process of F o3 or greater (see 
Schedule 3).  
Note: Other ingredients contained in these products must meet the requirements of the applicable IHS. 
See the IHS EDIPROIC.ALL for requirements for private consignments.  
2.3 Other products containing chicken egg  
(1) Products (other than those specified in 2.1 and 2.2 of this IHS) containing less than 5% egg ingredients 
may be imported from any country provided all the following requirements are met;  
a) The product is commercially prepared and packaged,  
b) The product is in the original sea led packaging on arrival,  
c) The product must be:  
i) Accompanied by a manufacturer’s declaration which certifies that the product contains less 
than 5% egg ingredients; or  
ii) Contained in the original commercial packaging which states the product contains less 
than 5% egg ingredients.  
Note: Other ingredients contained in these products 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) Products [other than those specified in sections 2.1, 2.2 and 2.3 (1) of this IHS ] containing 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 baked 
goods) may be imported from any country provided  the product is 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 o f at 
least:  
i) 60° C for at least 3.5 minutes, or  
ii) 70° C for at least 2 minutes.  Import He alth Standard :  Egg Products  
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Ministry for Primary Industries    Page  11 of 16 
Note: 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 He alth Standard :  Egg Products  
 Draft for Consultation  . 
Ministry for Primary Industries    Page  12 of 16 
Part 3:  Specified requirements for identified risk o rganisms  
See guidance document for a summary table of biosecurity requiremen ts for the various commodities.  
3.1 Angara disease [caused by fowl adenoma virus - type 4( FAdV -4)] 
(1) Angara disease measures are required for the following egg products derived from chicken ( Gallus 
gallus ) eggs:  
a) Shelf-stable spray -dried whole egg.  
b) Shelf-stable egg yolk powder/crystal.  
c) Shelf-stable egg albumen powder/crystal.  
d) Liquid pasteurised whole egg.  
e) Liquid pasteurised egg yolk.  
f) Liquid pasteurised egg white.  
g) Products (other than those specified in sections 2.1, 2.2 and 2.3 (1) of this IHS) containing 
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 baked goods) . 
(2) The egg products specified in 3.1(1)  must be accompanied by a veterinary certificate  stating that 
either:  
a) The egg products o riginated from flocks in a country, zone or compartment where Angara 
disease has not been recognised (i.e.no cases reported); or  
b) The product  or the egg ingredients  were heat treated and have reached a core temperature of at 
least 60°C for at least one hour.  
3.2 High pathogenicity avian influenza  
(1) High pathogenicity avian influenza  disease measures are required for the following egg products 
derived from chicken ( Gallus gallus ) eggs:  
a) shelf -stable spray -dried egg albumen powder/crystal.  
b) liquid pasteurised egg white.  
(2) The egg products specified in 3.2 (1) must be accompanied by a veterinary certificate stating  either:  
a) The product was derived from eggs originating from flocks in a c ountry, zone or compartment 
which is free from high pathogenicity avian influenza in poultry as described in the Code ; or 
b) The product has been  processed to ensure the destruction of avian influenza viruses in 
accordance with the Code  or is heat treated and  has reached one of the following time and 
temperature parameters : 
i) At least 54.4°C for at least 21.38 days ; or  
ii) At least 60°C for at least 10 days;  or 
iii) At least 67°C for at least 0.83 days.  Import He alth Standard :  Egg Products  
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Ministry for Primary Industries    Page  13 of 16 
Schedule 1 – Document History  
 
Date First Issued  Title Shortcode  
TBA IHS: Egg Products  EGGPRODS.GEN  
Date of Issued A mendments  Title Shortcode  
   
   Import He alth Standard :  Egg Products  
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Ministry for Primary Industries    Page  14 of 16 
Schedule 2 – Definitions  
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 . 
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 speci fic 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.  
Director -General  
The chief executive of the M inistry for Primary Industries.  
Import permit  
A permit issued by the Director -General of MPI pursuan t to section 24D(2) of the Act.  
Manufacturer’s declaration  
An original document that has been prepared by the manufacturer on letterhead paper and is signe d 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 guidance document for a model manufacturer’s declaration.  
MPI 
Ministry for Primary Industries, New Zealand.  
OIE 
The World Organisation for Animal Health.  
Official Veterinarian  
A veterinarian authorised by the Competent Authority of the country to perform certain d esignated 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.  
Poultry  
Means all domestica ted birds, including backyard poultry, used for the production of meat or eggs for 
consumption . Import He alth Standard :  Egg Products  
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Ministry for Primary Industries    Page  15 of 16 
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 packag e 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 or R egion  
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 biosec urity measures have been 
applied for the purpose of international trade . Import He alth Standard :  Egg Products  
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Ministry for Primary Industries    Page  16 of 16 
Schedule 3 – Equivalent Time and Temperature Parameters  
(1) Equivalent tim e and temperature parameters to 121° C for 3 minutes (Fo3) require the product has 
been processed to/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