Guidance Document 
For the 
Turkey Meat and Meat Products 
Import Health Standard 
 
 
 
 
 
Ministry of Agriculture and Forestry 
P.O Box 2526 
Wellington 6011 
New Zealand 
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 1 of 11   
Contents page 
Part A. Foreword............................................................................................................... ......... 3  
Part B. Review and amendment of the Guidanc e Document ..................................................... 3  
Part C. MAF animal impor ts contact details ............................................................................... 3 
Part D. Terms and definitions  contained in the standard............................................................ 4  
Part E. Exporting country approval............................................................................................. 5 
Part F. Applying for a permit to  import........................................................................................ 6 
Part G. Review of the import pr ocess......................................................................................... 6  
Part H. Applying for equiva lence............................................................................................... .7 
Part I. OIE and MAF reco mmended diagnosti c tests
................................................................. 7  
Part J. OIE model zoosanit ary certificat e template..................................................................... 8  
Part K. Agreed zoosanitary certificates for tr ade...................................................................... 11  
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 2 of 11   
Part A. Foreword 
This Guidance Document has been issued to accompany the MAF Import 
Health Standard (the “standar d”) for turkey meat and m eat products. It is not a 
legally binding document  and, although it can be r ead independently of the 
standard, it should be read in conjunction with it to ensure that all matters 
relating to meeting the requirements of the standard are fully understood. 
Importers are strongly advised to familiarise themselves with this Guidance Document and associated standard and to seek MAF guidance if they are 
unclear on any part, prior to undertaki ng any activities relating to the 
importation of turkey meat and meat products. 
Part B. Review and amendment of the Guidance Document 
This Guidance Document is subject to  review and amendment at any time to 
ensure that it continues to meet it s purpose. Reviews and amendments will be 
notified to stakeholders and published on the MAF website.  
MAF is committed to ensuring that  guidanc
e and advice is sought and 
considered from affected stakeholders prior to amendments being finalised.  
All stakeholders are responsible for ensur ing that the most recent version of 
the Guidance Document is used.  
Part C. MAF animal imports contact details 
For all matters relating to the interpre tation, review and amendment of this 
Guidance Document, please contact:  
Animal Imports Group  
MAF  PO Box 2526  
WELLINGTON 6011  
Fax: +64 4 894 0733 
Email: animalimports@maf.govt.nz  
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 3 of 11   
Part D. Terms and definitions contained in the standard 
Import Health 
Standard Term Definition 
Abattoir Premises (including facilities for moving or lair aging animals) used for the slaughter of animals to 
produce animal products and approved by the Official Ve terinarian of the Veterinary Authority of the 
exporting country 
Ante-mortem 
inspection An Official Veterinarian or Veterinary Author ity approved veterinarian inspection on the day of 
slaughter to determine freedom from clinical signs of infectious diseases in turkey flocks destined for 
product for export to New Zealand 
Biosecurity plan A plan that identifies potential pathways for the introduction and spread of disease in a zone or 
compartment, and describes the measures which ar e being or will be applied to mitigate the disease 
risks, if applicable, in accordance with the recommendations in the OIE Code. A Biosecurity plan must comply with the OIE Code Chapters on zoning and compartmentalisation and application of 
compartmentalisation 
Carcasses The processed body of a slaughtered animal after ev isceration procedures to ensure the removal of 
all offal, including giblets. For the purposes of the standard for turkey meat and meat products, 
carcasses may be uncooked, unskinned and may include the head and feet 
Commercially prepared and packaged A product that has been manufactured in a commercial manner by a commercial enterprise and is packaged in tamper proof packaging 
Commodity Live animals, products of animal origin, animal g enetic material, biological products and pathological 
material 
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, contro l and biosecurity measures have been applied for the 
purpose of international trade 
Flock A number of birds of one kind kept together and share the same likelihood of exposure to a pathogen e.g. the same environment and the same management practises.  
Food Act 1981 In New Zealand, food is regulated under the Food Act 1981 and delegated legislation under that Act. The Food Act 1981:  • Defines relevant terms, such as, food and sale  • Outlines prohibitions on sale (including unfit food) 
• Prohibits misleading labelling and advertising  
• Provides powers of enforcement and offences  • Contains provisions to make regulations and food standards 
Giblets The edible offal of poultry  
MAF The New Zealand Ministry of Agriculture and Forestry 
Meat Skeletal muscles of mammalian, reptilian and bird species with naturally included or adherent tissue 
or bone. This definition excludes animal by-products, offal and giblets 
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 4 of 11   
Meat products Products prepared from or with meat which has under gone treatment such that the cut surface shows 
that the product no longer has the characteristics of fresh meat (e.g. cooked or cured).  The following 
are not regarded as meat products: meat whic h has undergone only cold treatment, or raw meat, 
which has been minced or seasoned 
Official 
Veterinarian A veterinarian authorised by the Veterinary Authorit y of the country to perform certain designated 
official tasks associated with animal health and/or public health and inspections of commodities and, 
when appropriate, to certify in conformity with the pr ovisions of the Section 5.2 of the Terrestrial Code 
pertaining to principles of certification 
OIE Code The World Organisation for Animal Health Terrestrial Animal Health Code. Any reference in the 
import health standard to the OIE Code is to the most current as found on the OIE website: 
http://www.oie.int/eng/normes/mcode/en_sommaire.htm  
OIE Manual The World Organisation for Animal Health Manual of Diagnostic Tests and Vaccines for Terrestrial Animals. Any reference in the import health standard to the OIE Manual  is to the most current as 
found on the OIE website: http://www.oie.int/eng/normes/mmanual/A_summry.htm
 
Post-mortem inspection An Official Veterinarian or Veterinary Aut hority approved veterinarian necropsy inspection at 
slaughter to determine freedom from gross pathological si gns of infectious diseases in turkey flocks 
destined for product for export to New Zealand 
Risk organism Any organism capable or potentially capable of causing harm to any human or animal health as 
determined by an import risk analysis 
Surveillance The systematic ongoing collection, collation, and analysis of information related to animal health and the timely dissemination of information to those who need to know so that action can be taken 
Veterinary Authority The exporting Governmental Authority of an OIE Member, comprising veterinarians, other 
professionals and para-professionals, having the responsibility and competence for ensuring or 
supervising the implementation of animal health a nd welfare measures, international veterinary 
certification and other standards and recommendations in the Terrestrial Code in the whole territory 
Zone A clearly defined part of a territory containing an animal subpopulation with a distinct health status 
with respect to a specific disease for which requi red surveillance, control and biosecurity measures 
have been applied for the purpose of international trade 
Zoosanitary 
certificate A certificate, issued in conformity with the provisi ons of Chapter 5.2. of the OIE Code, describing the 
animal health and/or public health requirements which are fulfilled by the exported commodities 
Part E. Exporting country approval 
The countries from which New Zeal and imports turkey meat and meat 
products must be specifically approved by MAF, meeting the conditions set 
out in the standard for turkey meat and meat products, and includes the 
submission of:  
Acceptable zoosanitary certification fr om the Veterinary Authority of the 
exporting country. 
The animal health status of avian populat ions in the country, with respect to 
biosecurity risk organisms of concern.  
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 5 of 11   
Note – To approve a country and their associated zoosanitary certification for 
the import of turkey meat  and meat products into New Zealand, all requests 
will be prioritised according to MAF re sources available at the time of 
application. Before any prospective ex porting country develops zoosanitary 
certification MAF recommends contacting animal imports: animal.imports@maf.govt.nz
.  
There are currently no countries approv ed by MAF to export turkey meat and 
meat products to New Zealand. 
Part F. Applying for a permit to import 
A Veterinary Authority approved production plan outline (+/- biosecurity plan) 
must be submitted for approval to MAF. Upon MAF approval an 
importer/exporter may apply to MAF for a permit to import as required by the 
standard for turkey meat and meat pr oducts. Application forms can be found 
on our website at http://www.biosecurity.govt.nz/regs/imports/animals/forms   
Completed applications should be submitted to the contact details listed under Part C of this document.  
Part G. Review of the import process 
Process flowchart - Importation of turkey meat and meat products into New Zealand
Country-Country 
Bilateral 
Negotiations
VA approval of 
production 
system outline 
(+/- biosecurity 
plan)
MAF approval of 
production 
system outline 
(+/- biosecurity 
plan)
Develop 
production 
system outline 
(+/- biosecurity 
plan)  that meets 
the requirements 
of Appendix 1 of 
the IHS
Surveillance programmes 
and biosecurity systems 
established on the farm(s) 
and processing plant(s) 
meeting the requirements 
in the approved 
zoosanitary certificate
Country-specific 
approved 
zoosanitary 
certificate
Application for a 
permit to import
Permit to Import
Approved 
production 
system outline 
(+/- biosecurity 
plan)
Country-Country 
Bilateral 
Negotiations
Exporter wants to 
export turkey 
meat and meat 
products to New 
Zealand
Importer wants to 
import turkey 
meat and meat 
products to New 
Zealand
Processing of 
product for New 
Zealand
VA certification of 
zoosanitary 
certificate and 
laboratory reports
Sealed 
consignment 
ready for export
Contact made with 
the New Zealand 
Quarantine Service 
providing flight 
number/ship 
number and arrival 
time 
Product arrives at 
the border and 
required documents 
checked
VA certified 
zoosanitary 
certificate
Permit to 
Import
VA certified 
Laboratory 
reports
Approval of zoosanitary 
certificates (This 
work will be 
prioritised 
according to 
resources 
available)
Production 
System Outline 
+/- Biosecurity 
Plan received and 
work prioritised 
according to 
resources 
available)
VA certified zoosanitary 
certificate
 
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 6 of 11   
Part H. Applying for equivalence 
MAF acknowledges that there a variety of means by which 
importers/exporters can ensure that the associated biosecurity risk has been 
managed effectively.  To ens ure that any method, system or process used to 
achieve equivalent status is validated as such, it must be approved by MAF 
prior to being used.  
The exporting country’s Veterinary Authority may request MAF to approve a 
method, system or process that can be shown to achieve the biosecurity 
requirements of the standard. 
Equivalenc
e requests made from authorities to MAF must be lodged on an 
equivalence request form. This form is available by contacting animalimports@maf.govt.nz
 
Part I. OIE and MAF recommended diagnostic tests 
Prescribed test recommendations are made  for international trade by the OIE 
for diseases listed as notifiable. The following table below lists these 
recommendations for avian (Aves). 
Included in the second half of the table is the current recommended MAF tests for 
those diseases not notifiable to the OIE.  
Disease 
name  OIE Prescribed 
test(s)  OIE Code Chapter and Article 
reference(s) OIE Manual 
Reference 
Avian influenza Virus isolation with 
pathogenicity testing 10.4. Avian influenza  
(10.4.27. 10.4.28. to 10.4.34.) 2.3.4. Avian  Influenza 
Newcastle disease Virus isolation 10.13. Newcastle disease (10.13.22. 
to 10.13.26.) 2.3.14. Newcastle disease 
Disease 
name  MAF recommended 
test(s)  OIE Code Chapter reference(s) OIE Manual 
Reference 
Salmonella 
arizonae  Virus isolation 6.4. Hygiene and disease security 
procedures in poultry breeding flocks 
and hatcheries; And 6.5. Prevention, detection and control of Salmonella  in poultry N/A 
Turkey viral hepatitis No current test available N/A N/A 
Turkey coronavirus RT-PCR  1.4. Animal health surveillance N/A 
APMV-2 & APMV-3 Virus isolation 1.4. Animal health surveillance N/A 
N/A – Not Applicable 
 
 
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 7 of 11   
Part J. OIE model zoosanitary certificate template  
I.1.   Consignor: 
Name: I.2.  Certificate reference number: 
 
Address: I.3.  Veterinary Authority: 
 
I.4.  Consignee: 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**:                 Part I: Details of dispatched consignment I.9.  Place of origin: 
Name:                                                      
 
 
Address: 
 I.10.  Place of shipment: I.11.  Date of departure: 
I.13.  Expected border post: I.12.  Means of transport:               Aeroplane            Ship            Railway wagon    
 
        Road vehicle           Other          
Identification: 
 I.14. CITES permit No(s)**:   
I.16. Commodity code (ISO code*) : I.15. Description of commodity: 
 I.17. Total quantity: 
I.18.  Temperature of product:                Ambient                    Chilled                       Frozen I.19.  Total number of packages: 
I.20.  Identification of container/ser ial number: I.21.  Type of packaging: 
I.22. Commodities intended for use as: 
 
                    Human Consumption                                                                                                 Animal Feed 
 
                                              
                       Further Processing                                                                                              Technical Use         
 
                                                      Other 
 
I.23 
                            
I.24.  Identification of commodities: 
 
Species (Scientific name) 
Meleagris gallopavo gallopavo 
   
 
Number of packages 
   
Nature of commodity 
  
Approval number of establishments 
  
Net Weight 
  
 
Treatment type 
  
  
 
Lot ID/date code 
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 8 of 11  Official Veterinarian signature, 
Official stamp and date  
Example zoosanitary certificate for the export of turkey meat and 
meat products to New Zealand II.a.  Certificate reference number: 
         Part II.  Zoosanitary Information  II.  The undersigned Official Veterinarian cert ifies that the products of animal orig in described above satisfy(ies) the follow ing 
requirements: 
General requirements: 
Commodity eligibility 
1. 
The turkey meat and meat products for export to New Zealand: 
• Were derived from birds slaughtered at or after 8 weeks of age 
• Were derived from birds slaughtered and processed in plants which operate effective Good management Practice 
(GMP) and Hazard Analysis Critical Control Point (HACCP) programmes 
Approval of export systems 2. Were derived from a MAF approved: 
• Production system, with a MAF approved production system outline; and 
• Specific disease free compartment wi th a MAF approved Biosecurity Plan (delete this clause if not applicable) 
Processing requirement 3. Were derived from birds slaughtered in accordance with the OIE Code, in an approved abattoir, and passed ante-mortem 
and post-mortem inspection on the day of slaughter  
Laboratory testing requirements 4. 
Laboratory testing was conducted in a Veterinary Authority approved laboratory to conduct the required export testing 
5. Sampling of flocks for diagnostic test ing was randomised, and representative of  the flock from which the product is 
derived 
6. Laboratory samples from birds were collected, processed,  and stored in accordance with the recommendations in the 
OIE Code and/or OIE Manual, and/or specified by MAF 
7. Laboratory or other diagnostic tests used on birds were thos e prescribed for that disease by the OIE for use during 
international trade, and/or those approved by MAF 
Packaging and storage requirements 8. 
The commercially prepared and packaged product for export has been stored and subsequently transported in a hygienic 
manner and is free of contaminants 
9. The container in which the product for export is to be trans ported has been sealed by me (Official Veterinarian) or by a 
Veterinary Authority approved veterinarian, and the unique seal number and date of sealing is recorded on the 
zoosanitary certificate 
Specified requirements for identified risk organisms 
 (delete those clauses not applicable to the commodity for export) 
For Avian paramyxovirus-1 (A PMV-1), Newcastle disease (ND) 
10. 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 vaccine strain where sequence analysis of the F0 gene has 
demonstrated no more than two basic amino acid s between residues 113 and 116 and no phenylalanine 
at residue 117;  
AND EITHER 
11. The product for export is derived 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 su rveillance requirements being met to claim freedom;  
OR 12. The product for export is derived from flocks demonstrated to be free of ND virus by  testing at least 60 birds within the 7  
day period before slaughter. The diagnostic test used is one recommended for international trade by the current OIE 
Code for virus detection;  
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 9 of 11  Official Veterinarian signature, 
Official stamp and date  
OR 
13. The product for export has been cooked 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. 
For highly pathogenic notifiable avian influenza (HPNAI) 
EITHER 
14. 
The product for export is derived from birds kept in a c ountry/zone/compartment free from HPNAI since hatching or for 
the 21 days before export, with current OIE Code su rveillance requirements being met to claim freedom;  
OR 15. 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 period before slaughter. T he diagnostic test used is one recommended for international 
trade by the current OIE Code for virus detection;  
OR 16. The product for export has been cooked 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. 
For Sa
lmonella arizonae 
EITHER 
17. The product for export is derived from turkeys in a country/zone/compartment free from S. arizonae . The surveillance 
requirements, approved by MAF, have been met to claim freedom;  
OR 18. The product for export is derived from turkey br eeding 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 19. The turkey meat is derived from 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 
20. The product for export has been cooked and reached a core temperature of 79°C.  
For avian paramyxovirus-2 (APMV-2) and APMV-3 
EITHER 
21. 
The product for export does not include entire turkey carcasses, and is free from intestinal and respiratory tissue;  
OR 
22. The product for export includes entire turkey carc asses and one of the following three requirements apply: 
 The turkey carcasses are derived from birds kept  in a country/zone/compartment free from APMV-2 and 
APMV-3 since hatching or for the 21 days before ex port.  The 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 least 60 birds within the 7 day period before slaughter with either: 
Virus isolation on samples of pooled faeces or intestinal content; or 
A MAF approved diagnostic test;  
              or 
 The turkey carcasses have been cooked 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. 
For turkey coronavirus (TCV) 
EITHER 
23. 
The product for export does not include entire turkey carcasses and is free from bursal tissue;  
Official Veterinarian signature, 
Official stamp and date 
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 10 of 11   
Guidance Document for the Import Health Standard for Turkey Meat and Meat Products          
04 October 2010  Page 11 of 11  OR 
24. The product for export includes entire turkey carc asses 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 
within 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 cooked 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. 
For turkey viral hepatitis (TVH) 
EITHER  
25. 
The product for export does not include entire turkey carcasses, and is free fr om liver, pancreatic and intestinal tissue;  
OR 
26. The product for export includes entire turkey carcasse s which were derived from birds slaughtered in an approved 
abattoir with documented evidence that demonstr ates liver condemnation rates less than 30%. 
 
  
Official Veterinarian: 
 Name and address (in capital letters):                                                           Official  Position:  Date:                                                                                                              Signature:  Official Stamp: 
 * Optional 
 ** If referenced in Part II 
 
Part K. Agreed zoosanitary certificates for trade 
There are currently no bilaterally agreed z oosanitary certificates for the import 
of turkey meat and meat product in to New Zealand. Agreed zoosanitary 
certificates are negot iated with prospective countries  for export of turkey meat 
and meat products to New Zealand.