Import Health Standard for Turkey Meat and Meat Products  
 
 
 
Import Health Standard 
for 
Turkey Meat and Meat Products 
 
 
 
    
Ministry of Agriculture and Forestry 
P.O Box 2526 
Wellington 6011 New Zealand 
pouturic.gen 04 October 2010  Page 1 of 14  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 2 of 14 Issuing Authority 
 
This standard is issued under section 22 of the Biosecurity Act 1993 (the Act).  
Dated at Wellington this  04th day of October 2010 
  Manager Animal Imports and Exports Ministry of Agriculture and Forestry (MAF) For Director General Ministry of Agriculture and Forestry (Issued under delegated authority)   
  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 3 of 14 Import Health Standard for Turkey Meat and Meat Products 
Contents 
The information in this Import Heal th Standard is in five parts: 
Part A. In troducti on..................................................................................................... 3  
Part B. General requirements..................................................................................... 5  
Part C. Specified requirements for identified ri sk organism s ...................................... 7  
Part D. Equi valence.................................................................................................. 10  
Part E. A ppendices ................................................................................................... 11  
Appendix 1 - Production system outline requi rements.............................................. 11  
Appendix 2 - Compartm ent requirements................................................................. 13  
Part A. Introduction 
 Background 
1. Under section 22 of the Act, this doc ument is the Import Health Standard for 
turkey meat and meat products. 
2. A Guidance Document will be issued by MAF to accompany this Import 
Health Standard. The docum ent will provide guidance information relevant to 
how requirements may be met including def initions of common Import Health 
Standard terms used in this standard.  
3. Consignments of product imported into New Zealand for human consumption 
in New Zealand must comply with t he Food Act 1981. These requirements 
are independent of the Import Heal th Standard requirements.  
Scope  
4. This standard specifies the requirements that must  be met to import turkey 
meat and meat products into New Zealand.  
5. For the purposes of this standard, turkey meat and meat products may be 
one or more of the following: 
 Whole turkey carcasses (including head-and-feet-on carcasses); 
 Bone-in turkey meat and meat products; 
 Boneless turkey meat and meat products; 
 Reconstituted turkey meat and meat products.  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 4 of 14                                                 6. Turkey meat and meat products i mported into New Zealand shall be: 
 Derived from any member of t he domesticated avian sub-species 
Meleagris gallopavo gallopavo  
 Derived from birds slaughtered at or after 8 weeks of age 
 Derived from birds slaughtered in  processing plants which operate 
effective Good management Practice (GMP) and Hazard Analysis Critical 
Control Point (HACCP) programmes 
7. The turkey meat and meat products must meet the general requirements 
contained in Part B of this standard and the specific requirements contained 
in Part C of this standard where they apply. 
Outcomes 
8. All imports of turkey meat and m eat products must be subject to risk 
management measures for specified risk organisms. Based on the likelihood 
of risk organism entry and/or estab lishment in New Zealand and consequent 
impacts.  
9. The risk organisms associated with tu rkey meat and meat products that are 
subject to specific risk management requirements are: 
 Avian paramyxovirus-1, Newcastle disease virus (NDV) 
 Highly pathogenic notifiable av ian influenza virus (HPNAI) 
 Salmonella arizonae  
 Avian paramyxovirus-2  (APMV-2) and APMV-3  
 Turkey coronavirus (TCV) 
 Turkey viral hepatitis (TVH) 
10. For each risk organism, specific ri sk management requirements are specified 
in Part C using the general format: 
 Country, zone or compartment  freedom; or 
 Specified measures to verify premises and/or flock freedom; or 
 Specified thermal treatment. 
11. MAF and the Veterinary Authority of the exporting country will negotiate the 
content of the zoosanitary certificate to determine how the level of risk 
management specified by this standard wil l be achieved, taking into account: 
 
 Compartment requirements see PART E Appendix 2 
  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 5 of 14  The verifiable health status of the exporting country/zone/compartment; 
and 
 The national systems, legislation and standards in the exporting country 
for regulatory oversight of t he turkey meat industry; and 
 The capabilities and preferences of the exporting country’s Veterinary 
Authority.  
12. Upon conclusion of negotiations, count ry-specific zoosanitary certificate 
templates will be included in the Gui dance Document for this standard. 
Part B. General requirements 
Approved countries  
13. Countries must be approved by MAF to export turkey  meat and meat 
products to New Zealand.  A list of eligible countries is included in the 
Guidance Document for this standard. 
Commodity Eligibility 
14. Eligible product shall meet all conditions outlined in the scope section of this 
Import Health Standard 
Documentation requirements  
See Guidance Document for permit to import information and model documentation 
15. The documentation that accompanies the consignment to New Zealand must 
consist of: 
 Zoosanitary certificate (Negotiat ed export certificate) – signed and 
stamped on every page by an Official Veterinarian of the Veterinary 
Authority of the exporting country 
 Laboratory reports – original or certified copies 
 Permit to import 
16. The documentation specified must: 
 Be original, unless otherwise specified; and  Accompany the imported goods; and 
 Be in English or have an English translation. 
Approval of export systems 
17. All turkey meat and meat products must be derived from a production system 
that is approved by MAF.   
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 6 of 14 18. Production system approval require s a production system outline to be 
submitted to MAF. This must be endorsed by the exporting country’s 
Veterinary Authority, as detailed in Part  E, Appendix 1.  In the case of a 
specific disease free compartment, a bios ecurity plan shall also be submitted 
(according to Part E, Appendix 2). 
19. MAF approval of the production system  outline (+/- biosecurity plan) is 
required prior to an importer/exporter submitti ng an application for a permit to 
import for a consignment. MAF reserves the right to audit facilities from 
countries approved to export  product to New Zealand. 
Processing requirement 
20. Birds must be slaughtered, in an abattoir approved by the Veterinary 
Authority for export of turkey meat and meat products to  New Zealand, and 
passed ante-mortem and post-mortem inspection on the day of slaughter.  
Laboratory testing requirements 
21. Laboratory testing must be conducted at a laboratory approved by the 
Veterinary Authority of the exporting c ountry, to conduct the required export 
testing. 
22. Where flock testing options are used to satisfy specified requirements for 
identified risk organisms (Part C), samp ling of birds for diagnostic testing 
shall be randomised, and repr esentative of the flock from which the product 
is derived. 
23. Laboratory samples from birds must be collected, processed, and stored in 
accordance with the recommendations in  the OIE Code and/or OIE Manual, 
and/or specified by MAF.  
24. OIE diagnostic test(s) for internat ional trade shall be used unless otherwise 
stated in the standard. 
Packaging and storage requirements 
25. The commercially prepared and pack aged product for export has been stored 
and subsequently transported in a hy gienic manner and is free of 
contaminants. 
26. The container in which the product fo r export is to be transported must be 
sealed by either the Veterinary Aut hority approved veterinarian or by an 
Official Veterinarian and the unique seal  number and date of sealing must be 
recorded on the zoosanitary certificate.  
Retorted product 
27. The requirements for retorted produc t are stated in the MAF Import Health 
Standard for: Importing Specified Foods for Human Co nsumption Containing 
Animal Products .  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 7 of 14 Part C. Specified requirement s for identified risk organisms 
Avian paramyxovirus (APMV- 1), Newcastle disease (ND) 
28. The product for export is derived from  flocks with a vaccination status of: 
 Not vaccinated for ND;  
or 
 Vaccinated for ND using an inactivated vaccine;  
or 
 Vaccinated with a live lentogenic va ccine strain where sequence analysis 
of the F0 gene has demonstrated no more than two basic amino acids 
between residues 113 and 116 and no pheny lalanine at residue 117;  
AND EITHER 
29. The product for export is der ived from birds kept in a 
country/zone/compartment free from ND virus since hatching or for the 21 
days before export, with current OIE Code surveillance requirements being 
met to claim freedom;  
OR 
30. The product for export is derived from flocks demonstrated to be free of ND 
virus by testing at least 60 birds withi n the 7 day period before slaughter. The 
diagnostic test used is one recomm ended for international trade by the 
current OIE Code for virus detection;  
OR 
31. The product for export has been cook ed and reached a core temperature of 
one of the following: 
(i) 65°C for 840 seconds; or (ii) 70°C for 574 seconds; or (iii) 74°C for 280 seconds; or 
(iv) 80°C for 203 seconds. 
Highly pathogenic notifiable avian influenza (HPNAI) 
EITHER 
32. The product for export is der ived from birds kept in a 
country/zone/compartment free from HPNA I since hatching or for the 21 days 
before export, with current OIE Code su rveillance requirements being met to 
claim freedom;  
OR 
33. The product for export is derived from  flocks demonstrated to be free of H5 
and H7 avian influenza viruses by testing at least 60 birds within the 7 day  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 8 of 14 period before slaughter. The diagnostic test used is one recommended for 
international trade by the current  OIE Code for virus detection;  
OR 
34. The product for export has been cook ed and reached a core temperature of 
one of the following: 
(i) 65°C for 840 seconds; or 
(ii) 70°C for 574 seconds; or (iii) 74°C for 280 seconds; or (iv) 80°C for 203 seconds. 
Salmonella arizonae 
EITHER 
35. The product for export is derived from  turkeys in a country/zone/compartment 
free from S. arizonae . The surveillance requirem ents, approved by MAF, 
have been met to claim freedom;  
OR 
36. The product for export is derived from  turkey breeding flocks, hatcheries, and 
rearing farms free from S. arizonae , with the guidelines in Chapters 6.4 and 
6.5 of the OIE Code being met to claim freedom;  
OR 
37. The turkey meat is derived fr om flocks demonstrated to be free of S. arizonae  
by testing at least 60 birds within the 7 day period before slaughter with 
either: 
(i) Bacteriology culture on samples of pooled faeces or 
intestinal content; or 
(ii) A MAF approved diagnostic test; 
OR 
38. The product for export has been cook ed and reached a core temperature of 
79°C.  
Avian paramyxovirus-2 (APMV-2) and APMV-3 
EITHER 
39. The product for export does not include entire turkey carcasses, and is free 
from intestinal and respiratory tissue;  
OR 
40. The product for export includes enti re turkey carcasses and one of the 
following three requirements apply: 
 The turkey carcasses are der ived from birds kept in a 
country/zone/compartment free from  APMV-2 and APMV-3 since hatching  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 9 of 14 or for the 21 days before export.  T he surveillance requirements, approved 
by MAF, have been met to claim freedom;  
          or 
 The turkey carcasses are derived from  flocks demonstrated to be free of 
APMV-2 and APMV-3 by testing at leas t 60 birds within the 7 day period 
before slaughter with either: 
(i) Virus isolation on samples of  pooled faeces or intestinal 
content; or 
(ii) A MAF approved diagnostic test;  
          or 
 The turkey carcasses have been cook ed and reached a core temperature 
of one of the following: 
(i) 65°C for 840 seconds; or 
(ii) 70°C for 574 seconds; or (iii) 74°C for 280 seconds; or 
(iv) 80°C for 203 seconds. 
Turkey coronavirus (TCV) 
EITHER 
41. The product for export does not include entire turkey carcasses and is free 
from bursal tissue;  
OR 
42. The product for export includes enti re turkey carcasses and one of the 
following three requirements apply: 
 The turkey carcasses are derived from birds in a 
country/zone/compartment where no known case of TCV has been 
recorded; 
or 
 The turkey carcasses are derived from  flocks demonstrated to be free of 
TCV by testing at least 60 birds withi n the 7 day period before slaughter 
with either:  
(i) RT-PCR on samples of pooled faeces or intestinal 
content; or 
(ii) A MAF approved diagnostic test;  
  or 
 The turkey carcasses have been cook ed and reached a core temperature 
of one of the following: 
(i) 65°C for 840 seconds; or 
(ii) 70°C for 574 seconds; or (iii) 74°C for 280 seconds; or 
(iv) 80°C for 203 seconds.  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 10 of 14 Turkey viral hepatitis 
EITHER  
43. The product for export does not include entire turkey carcasses, and is free 
from liver, pancreatic and intestinal tissue;  
OR 
44. The product for export includes entire  turkey carcasses which were derived 
from birds slaughtered in an appro ved abattoir with documented evidence 
that demonstrates liver c ondemnation rates less than 30%. 
Part D. Equivalence 
45. The requirements for im portation of turkey meat and meat products are met 
if, in the opinion of the Director Gener al, the measures taken for managing 
the risks associated with the importati on of those goods are equally effective 
at managing those risks as the requirements specified in (1) to (44) above.  If 
an equivalence measure(s) is approv ed, MAF will issue a permit to import 
(under Section 22 of the Biosecurity Act).  
       See Guidance Document on how to apply for equivalence.  
Import Health Standard for Turkey Meat and Meat Products 
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Appendix 1 - Production system outline requirements 
The production system from which New Zealand imports turkey meat and meat 
products must be specifically approved by MAF on the basis of a production system 
outline submission. This will clarify the systems used to meet the specific risk 
management requirements of the Im port Health Standard and OIE Code 
recommendations, where risk mitigation me asures refer to the OIE Code.  
The production system outline will require all farms and processing plants, associated with product for export to New Zeal and, to meet the standards set out in 
their production system outline.  
The following steps must be addressed prio r to an application for a permit to 
import: 
1. A production system outline, endors ed by the exporting country’s Veterinary 
Authority, is submitted to MAF. 
2. The production system outline is approved by MAF as meeting all 
requirements of the bilaterally agreed zoos anitary certificate (this work will be 
prioritised by MAF and the timeline for co mpletion will be subject to available 
resource). 
The production system outline shall include the following: 
1. Location of establishment s identified in all parts of  the production cycle. The 
production cycle refers to all operati ons between and including the hatching 
and the processing plant(s) associated with a consignment for export to New 
Zealand. 
2. Specific detail of the turkey fa rm health monitoring and surveillance 
programmes for risk organisms to meet the requirements of  this standard. 
Including the following: 
 Diagnostic tests used 
 Frequency and timing of testing 
 Number of birds tested and associated flock sizes 
 Measures taken in case of positive results 
 Relevant historical laboratory reports 
 Flock management  practises from hat ching through to slaughter e.g. all-
in-all-out  
3. Evidence of current operation of the following:  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 12 of 14  Good Management Practice (GMP)  
 Hazard Analysis and Critical Co ntrol Point (HACCP) programme 
4. Evidence of laboratory approval by t he Veterinary Authority for export of 
turkey meat and meat pr oducts to New Zealand. 
5. Evidence of abattoir approval by the Veterinary Aut hority and the standard 
operating procedures in place for ante -mortem and post-mortem inspections 
in accordance with the OIE Code. 
6. Specific detail of the precautions used durin g processing, storage and 
transport to avoid contact of t he commodity with risk organisms. 
Note - Changes to the production system, wit hin a current approval period, shall be 
notified to MAF. 
A permit to import from MAF serves as evi dence of approval of the production system 
outline. Once provided to the prospective im porter/exporter the per mit to import shall 
be valid for 12 months. 
  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 13 of 14 Appendix 2 - Compartment requirements 
The following steps must be addressed prio r to an application for a permit to 
import: 
1. A biosecurity plan, according to  the OIE, and endorsed by the exporting 
country’s Veterinary Authority is submitted to MAF. 
2. The biosecurity plan is approved by  MAF as meeting requirements of a 
specific disease free compartment (thi s work will be prioritised by MAF and 
the timeline for completion will be subj ect to resource availability). 
3. Records of procedures and systems (including test results) of all 
establishments forming the compartm ent for at least the 12 months 
preceding the application for an import permit must be available on request. 
4. Approval of the biosecurity pl an by MAF may include an audit, at the 
importer/exporter’s expense. 
The following documents must be submitted to MAF with an application for a 
permit to import: 
1. Original letter dated, officially st amped and signed by the Veterinary Authority 
of the exporting country: 
 Stating that the compartment’s Bi osecurity plan under which trade is 
eligible to occur has been officially endorsed. 
 Stating that the surveillance and m onitoring programme in place has been 
audited against the biosecurity plan and that the Veterinary Authority is 
satisfied that it can verify that the compartment is free of the disease for 
which the compartment is formed. 
2. Original letter dated, officially st amped and signed by the Veterinary Authority 
of the exporting country:  Certifying that the co mpartment has been maintai ned free of the disease 
for which the compartment is formed fo r at least the 12 months preceding 
the application for an import permit. 
 Stating that records of procedures and systems (including test results) of 
the establishment(s) formi ng the compartment for at  least the 12 months 
preceding the application for an import permit are available to MAF upon 
request. 
 Stating that all procedures, systems and characteristics of the 
establishment(s) forming the compartm ent have been maintained and are 
identical to those described in the approved biosecurity plan. 
3. A permit to import from MAF serves as evidence of approval of the 
compartment. Once provided to the pr ospective importer/exporter the permit  
Import Health Standard for Turkey Meat and Meat Products 
pouturic.gen 04 October 2010  Page 14 of 14 to import shall be valid for 12 mont hs, after which there will be an annual 
reassessment of the com partment by the Veteri nary Authority of the 
exporting country and MAF.  
3. The exporting company must receive either a faxed copy, or a scanned and 
emailed copy, of the permit to impor t, prior to commencing the production 
cycle for product for export to New Zealand.