A guidance document issued by    
Guidance Document  
 
 
Turkey Meat and Turkey 
Meat Products  
POUTURIC.GEN  
22 June 2015  
 
 
 
 
 
 
 
 
  
 Guidance Document :  Turkey Meat and Turkey Meat Pr oducts  
 . 22 June 2015  
Ministry for Primary Industries     Page  1 of 10 Title 
Guidance Document :  Turkey Meat and Turkey Meat Products  
About this document  
This guidance document contains information about acceptable ways of ensuring compliance with the 
requirements in the Import Health Standard (IHS): Turkey Meat and Turkey 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 outline d 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 partic ular 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: Turkey Meat and 
Turkey Meat Products.  
Related requirements  
Import Health Standard: Turkey Meat and Turkey Meat Pro ducts.  
Document  history  
Refer to Appendix 1.  
Contact d etails  
For further information and questions about this gu idance document, please contact:  
 
Ministry for Primary Industries  
Regulation & Assurance  
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 ensure the information in this guidance is accurate, the Ministry for Primary Industries does not 
accep t any responsibility or liability whatsoever for any error of fact, omission, interpretation or opinion that 
may be present, however it may have occurred.  
Copyright  Guidance Document :  Turkey Meat and Turkey Meat Pr oducts  
 . 22 June 2015  
Ministry for Primary Industries     Page  2 of 10 Contents   Page 
1 Purpose  3 
2 Background  3 
3 Definitions  3 
4 Importer responsibilities  3 
5 Guidance  3 
5.1 Equivalence  3 
5.2 Inspection and verification  4 
5.3 Food and Animal Products Acts  4 
5.4 Retorted product  4 
5.5 Incorporation of material by reference  4 
5.6 Exporting country systems and certification  5 
5.7 Diagnostic tests and vaccines for international trade  5 
6 Veterinary Certification  6 
6.1 Model veterinary cert ificate  6 
6.2 Country -specific veterinary certificates  9 
Appendix 1 – Document History  10 
 
 
 Guidance Document :  Turkey Meat and Turkey Meat Pr oducts  
 . 22 June 2015  
Ministry for Primary Industries     Page  3 of 10 1 Purpose  
(1) This guidance document has been issued to accompany the IHS: Turkey Meat and Turkey Meat 
Products . This guidance document should be read in conjunction with that IHS.  
(2) This document includes:  
a) A table listing c ountries with MPI approved export systems to import turkey meat and turkey meat 
products into New Zealand  
b) Model veterinary certificates  
c) Negotiated country -specific veterinary certificates  
2 Background  
(1) The IHS: Turkey Meat and Turkey Meat Products , which this guidance document accompanies,  
contains generic import requirements. These are the rules to manage the biosecurity risk of importing 
turkey meat and 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 serves as the basis for 
country -to-country (bilateral) negotiations. This guidance document contains a model veterinary 
certificate and the bilaterally -agreed veterinary certification  for trade in turkey meat and turkey meat 
products . This country -specific veterinary certificate represents what will be certified prior to exporting 
consignments of turkey meat and turkey meat produ cts from the country specified.  
(2) General information abou t importing poultry  can be found here:  
http://mpi.govt.nz/importing/food/poultry/  
3 Definitions  
(1) Refer to Schedule 2 in IHS: Turkey Meat and Turkey Meat Products . 
4 Importer responsibilities  
(1) The costs to MPI in performing functions relating to the importation of turkey meat and turkey meat 
products  will be recovered in accordance with the Biosecurity Act 1993  (the Act)  and any regulations 
made under that Act. All costs involved with documentat ion, transport, storage and obtaining a 
biosecurity clearance must be covered by the importer or agent.  
(2) Consignments that do not comply with the requirements of the IHS may be re -shipped, or destroyed 
using an MPI -approved destruction method . 
5 Guidance  
5.1 Equi valence  
(1) MPI may accept an alternative method, system or process that can be shown to achieve the 
biosecurity requirements of the IHS (i.e. equivalence).  
(2) MPI’s preference is that the exporting country’s Competent Authority makes equivalence requests. 
Equiva lence requests can be lodged with  animalimports@mpi.govt.nz . 
(3) Note that a permit to import is not required to import turkey meat and turkey meat products into New 
Zealand provided the requirements of the IHS are met.  Guidance Document :  Turkey Meat and Turkey Meat Pr oducts  
 . 22 June 2015  
Ministry for Primary Industries     Page  4 of 10 (4) A permit may be required where specific equivalence measures are approved by MPI  other than by a 
negotiated veterinary certificate as specified in the IHS . A permit to import serves as evidence of 
equivalence decisions which will be written as sp ecific notes in the special conditions section of the 
permit.  
(5) Permit to import application forms can be found on the MPI website at: 
http://www.biosecurity.govt.nz/regs/imports/anima ls/forms . 
(6) Completed applications are lodged with animalimports@mpi.govt.nz . 
5.2 Inspection and verification  
(1) 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.  
(2) Inspectors are able to inspect and verify due to their authorised powers under the Act.  
(3) These requirements are independent of the IHS requirements.  
5.3 Food and Animal Products Act s 
(1) 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, 
and the Australia New Zealand Food Standards Code. I mporters 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/ . 
(2) The importation of the following animal material or product must comply with the inspection 
requirements issued in Overseas Market Access Requirements (OMAR) 01/172 under the Animal 
Products Ac t 1999:  
a) Imported animal material or product, or product containing animal material or product, that is of 
New Zealand origin and have been returned to New Zealand for domestic sale or use, or for re -
export, and  
b) Imported animal material or product of forei gn origin intended for export or further processing for 
export.  
(3) A prerequisite requirement of this OMAR is biosecurity clearance. The inspection requirements can be 
found at: http://foodsafety.govt.nz/industry/general/animal -products/omars/01 -172.htm  or obtained from 
your local Verification Services office http://www.foodsafety.govt.n z/about/verification -
agency/contact.htm . 
5.4 Retorted product  
(1) The requirements for retorted product are st ated in the MPI IHS: Importing Specified F oods for Human 
Consumption EDIPROIC.ALL . 
5.5 Incorporation of  material by reference  
(1) Incorporation by reference means that standards, guidelines or lists are incorporated into the IHS and 
they form part of the requirements. This is done because technical documents are too large or 
impractical to include in the IHS.  
(2) For international standards,  importers need to refer to the most recent version of the standards that are 
incorporated by reference in the IHS.  Guidance Document :  Turkey Meat and Turkey Meat Pr oducts  
 . 22 June 2015  
Ministry for Primary Industries     Page  5 of 10 5.6 Exporting country systems and certification  
5.6.1 Approval of exporting systems  
(1) MPI recommends Competent Authorities that request the approval of their exporting systems refer to 
Section 3 of the Code  titled Quality of Veterinary Services , to prepare evidence for MPI regarding 
capabilities and preferences of the exporting country’s Competent Authority.  
(2) The table below li sts those exporting countries that meet the requirements set out in the IHS: Turkey 
Meat and Turkey Meat Products.  
 
Countries with approved 
exporting systems  Details of any disease free 
compartments or zones  Date agreed  
   
5.6.2 Agreed country -specific veterinary certificates  
(1) Requests from exporting countries to negotiate veterinary certification for the import of turkey meat and 
meat products  into New Zealand will be prioritised according to MPI resources available at the time of 
application.  
(2) A model ve terinary certificate is provided in this guidance document and can be used by the 
Competent Authority as a reference for country -specific veterinary certificate negotiation.  
(3) All country -specific veterinary certificates agreed between an exporting country’s  Competent Authority 
and MPI are included in the table below:  
 
Country  Link to certificate  S27 CTO 
direction #  Date agreed  Date applicable 
for use  
     
 
(4) Country -specific veterinary certificates with equivalent measures will be recorded with a number 
relevant to a Chief Technical Officer ( CTO ) direction under section 27(1)d(iii) of the Act,  to enable 
border staff to clear the goods and record the number in the MPI database.  
(5) 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 
previous veterinary certificates for that country can no longer be used.  
5.7 Diagnostic tests and vaccines for international  trade  
(1) MPI lists all approved diagnostic tests and vaccines in the MPI document: Approved Diagnostic Tests, 
Vaccines, Treatments and Post -Arrival Testing Laboratories for Animal Import Health Standards  
MPI-STD-TVTL . 
(2) Where OIE recommended diagnostic tests and vaccines are listed, details can be found 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/  
(3) The OIE Terrestrial Animal Health Code  Chapter li sting the prescribed and alternative diagnostic tests 
for 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 :  Turkey Meat and Turkey Meat Pr oducts  
 . 22 June 2015  
Ministry for Primary Industries     Page  6 of 10 6 Veterinary Certification  
6.1 Model veterinary certificate  
Country:  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)**: Not applicable    
I.15. Description of commodity:  I.16. Commodity code (HS Code) :  
I.17. Total quantity:  
Gross Weight:                     Net weight:  
I.18.  Temperature of commodities for transport      
Chilled      Frozen       I.19.  Total number of packages:  
I.20 Container identification or seal number:  
 I.21. Type of packaging:  
I.22.  Commodities intended for use as:  
Human Consumption                                  Animal Feed                      Further Processing                             
Technical Use                                             Other                                                   
I.23. Not Applicable  
I.24.  Identification of commodity:           Domestic turkey ( Meleagris gallopavo gallopavo)  
*   Optional         **  If referenced in Part II  
 Nature of commodity  Treatment type  Approval no. of 
establishment  Lot ID  Net weight  Date of production  
      
      
 Guidance Document :  Turkey Meat and Turkey Meat Pr oducts  
 . 22 June 2015  
Ministry for Primary Industries     Page  7 of 10 Country:  Certificate Reference Number:  Part II: Veterinary Information  The undersigned Official Veterinarian certifies that the turkey  meat or turkey  meat products described above satisfy the 
following requirements:  
 
Commodity eligibility  
 
(1) The commodity for export contains one or more of the following chilled or frozen turkey  meat and turkey  meat 
products derived from domesticated turkey  (Meleagris gallopavo gallopavo ) (delete as necessary) : 
(a) Whole turkey  carcasses that have been subject to routine evisceration procedures. These may be 
uncooked, unskinned, and may include the head and feet.  
(b) Bone -in turkey  products such as wings or legs.  
(c) Boneless turkey  meat products such as breasts  and boned -out thighs.  
(d) Reconstituted turkey  meat products comprised of meat and skin.  
 
Approval of export systems  
(2) The commodity for export was derived from a Competent Authority approved:  
(a) Production system <name>, with a production system outline that is to the satisfaction of an MPI CTO; 
and 
(b) Specific disease free compartment  <name> with a Biosecurity Plan that is to the satisfaction of MPI 
(delete this clause if not applicable)  
 
 Diagnostic testing requirements  
(3) Sampling of flocks for diagnostic testing was randomised, and repr esentative of the flock from which the product 
is derived. The sample size was of a sufficient size to give 95% confidence of detecting infection where there is 
at least a 5% prevalence in the flock, or as specified in the IHS.  
(4) Samples were collected under  the supervision of the Official Veterinarian.  
(5) Laboratory samples from birds were collected, processed, and stored in accordance with the recommendations 
in the OIE Code  and/or Terrestrial Manual , and/or as specified in the MPI document: Approved Diagnosti c Tests, 
Vaccines, Treatments and Post -Arrival Testing Laboratories for Animal Import Health Standards  (MPI-STD-
TVTL)  
(6) Laboratory or other diagnostic tests used on birds were those approved by MPI and listed in the MPI document 
MPI-STD-TVTL.  
 
Processing  
(7) Every turkey has passed ante -mortem and post -mortem inspection in slaughter and processing plants which 
operate GMP and HACCP programme s to the satisfaction of the Competent Authority.  
 
Packaging and storage requirements  
(8) The product for export is packaged in sealed, leak proof packaging.  
(9) The commercially prepared and packaged product for export has been stored and subsequently transported in a 
hygienic manner and is free from contaminants.  
(10) The container in which the product for export is to be transported h as 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 the product for ex port).  
(11) Avian paramyxovirus type 1 (APMV -1), Newcastle disease virus (NDV)  
(a) The turkey meat or turkey meat products were  derived from flocks:  
(i) Kept in a country, zone or compartment ( delete as necessary ) free from Newcastle disease (ND) 
since hatching or for the 21 days before slaughter for export, with the Code  surveillance 
requirements being met to claim freedom; and  
(ii) With a vaccination status of:  
1. Not vaccinated for ND; or      
2. Vaccinated for ND using an inactivated vaccine; and/or    
3. Vaccinated with a live lentogenic vaccine strain where the master seed virus ha s been 
demonstrated to have an intracerebral pathogenicity i ndex (ICPI) not exceeding 0.4  
<enter name of vaccine, manuf acturer, active ingredient > ; or 
(b) The turkey meat or turkey meat products have  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> seconds.   Guidance Document :  Turkey Meat and Turkey Meat Pr oducts  
 . 22 June 2015  
Ministry for Primary Industries     Page  8 of 10 (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.  
(12) Avian paramyxovirus type 2 (APMV -2)  and APMV -3   
(a) The turkey meat or turkey meat products do  not include entire carcasses o r cuts of turkey  that may 
contain remnants of adherent viscera, such as bone -in breast and leg quarter or thighs with back bone; or  
(b) The turkey meat or turkey meat products :  
(i) Were derived from flocks kept in a country, zone or compartment ( delete as necessa ry) free from 
APMV -2 since hatching or for the 21 days before slaughter for export and surveillance 
demonstrates the absence of disease or infection; or  
(ii) Were  derived from flocks demonstrated to be free from APMV -2 by testing <enter number of 
turkeys  tested > turkeys  from each flock within the 7 days prior to slaughter with the following test 
<enter test type>  as listed in MPI -STD-TVTL; or  
(iii) Have  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 at least <enter 
temperature in degrees Celsius>  for at least <enter time> seconds.  
1. 65°C for 39.8 seconds  
2. 70°C for 3.6 seconds  
3. 74°C for 0.5 seconds  
4. 80°C for 0.03 seconds  
(13) Highly pathogenic avian influenza (HPAI)  
(a) The turkey meat or turkey meat products were  derived from flocks kept in a country, zone or 
compartment ( delete as necessary )  free from HPAI since hatching or for the 21 days before slaughter for 
export, with current Code  surveillance requirements being met to claim freedom; or  
(b) The turkey meat or turkey meat products were cooked 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 at least <enter tempe rature in degrees Celsius>  for at least  <enter time> seconds.  
(i) 60.0°C for 507 seconds  
(ii) 65.0°C for 42 seconds  
(iii) 70.0°C for 3.5 seconds  
(iv) 73.9°C for 0.51 seconds  
(14) Turkey corona virus (TCV)  
(a) The turkey meat or turkey meat products do  not include entire turkey carcasses and are free from bursal 
of Fabricius tissue ; or 
(b) One of the following requirements apply:  
(i) The turkey meat or turkey meat products were derived from birds in a country, zone or 
compartment where no known case of TCV has  been recorded; or  
(ii) The turkey meat or turkey meat products were  derived from flocks demonstrated to be free from 
TCV by testing at least 60 birds within the 7 day period before slaughter with a test listed in MPI -
STD-TVT; or  
(iii) The turkey meat or turkey meat products were have  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 at least <enter temperature in degrees Celsius>  for at least <enter time> 
secon ds. 
1. 65°C for 39.8 seconds  
2. 70°C for 3.6 seconds  
3. 74°C for 0.5 seconds  
4. 80°C for 0.03 seconds  
(15) Turkey viral hepatitis  
(a) The turkey meat or turkey meat products do  not include entire turkey carcasse s, and are  free from liver, 
pancreatic and intestinal tissue; or  
(b) The turkey meat or turkey meat products were derived from birds slaughtered in a Competent  Authority 
approved abattoir with documented evidence that demonstrates liver condemnation rates are less than 
2%. 
(16) Salmonella arizonae  
(a) One of the following requiremen ts must apply ( delete as necessary ): 
(i) The turkey meat or turkey meat products were derived from flocks kept in a country, zone or 
compartment ( delete as necessary )  that is free from Salmonella arizonae  as demonstrated by 
surveillance conducted in accordanc e with the Code  Chapter for P revention, detection and 
control of Salmonella in poultry; or  
(ii) The turkey meat or turkey meat products were derived from poultry breeding flocks, hatcheries, 
and rearing farms free from S. arizonae , as demonstrated by surveillan ce conducted in Guidance Document :  Turkey Meat and Turkey Meat Pr oducts  
 . 22 June 2015  
Ministry for Primary Industries     Page  9 of 10 accordance with the Code  Chapter for Prevention, detection and control of Salmonella  in poultry; 
or 
(iii) The turkey meat or turkey meat products were derived from flocks demonstrated to be free from 
S. arizonae  by testing samples from <enter num ber of turkeys  tested> turkeys  from each flock at 
slaughter with the following test <enter test type> as listed in MPI -STD-TVTL.  
(iv) The turkey meat or turkey meat products were derived from flocks demonstrated to be free from 
S. arizonae  by testing at least 6 0 birds within the 7 day period before slaughter with either 
Salmonella  culture on samples of pooled faeces or intestinal content, or the following test < insert 
test> as listed in MPI -STD-TVTL>; or  
(b) The turkey meat or turkey meat products have  been cooked i n accordance with the table below and 
reached a core temperature of  at least <enter temperature in degrees Celsius>  for at least <enter time> 
seconds  
1. 60°C for 2030 seconds  
2. 62°C for 1073 seconds  
3. 65°C for 370 seconds  
4. 70°C for 41 seconds  
5. 72°C for 19 seconds  
6. 74°C for 9 seconds  
7. 76°C for 4 seconds  
8. 79°C for 1 second  
 
 
Official Veterinarian  
 
Name:  
 
Address:  
 
 
 
  
 
 
Official position:  
 
Signature:  
 
Date:  
 
6.2 Country -specific veterinary certificates  
(1) Currently there are no country -specific veterinary certificates for turkey meat and turkey meat product  
imports into New Zealand.  
 
Official Veterinarian signature, 
Official stamp and date  Guidance Document :  Turkey Meat and Turkey Meat Pr oducts  
 . 22 June 2015  
Ministry for Primary Industries     Page  10 of 10 Appendix 1 – Document History  
 
Date First Issued  Title Shortcode  
14 April 2011  Guidance Document: Turkey Meat and Meat 
Products  POUTURIC.GEN  
Date of Issued A mendments  Title Shortcode  
22 June 2015  Guidance Document : Turkey Meat and Turkey 
Meat Products  POUTURIC.GEN