IMPORT HEALTH STANDARD FOR TURKEY MEAT 
PREPARATIONS FROM THE EUROPEAN UNION 
 
Issued pursuant to Section 22 of the Biosecurity Act 1993 
Dated: 10th March 2010 
 
USER GUIDE 
 
The inform ation in this im port health standard is in four parts: 
Part A. GENERAL INFORMATION describes the legal basis for this im port health standard 
and the general responsibilities of the im porter. 
Part B. IMPORTATION PROCEDURE outlines whether a perm it is required, the conditions 
of eligibility, and docum entation that m ay need to accom pany the consignm ent. 
Part C. CLEARANCE PROCEDURE describe s the clearance requirem ents at the New 
Zealand border and, if necessary, whether the consignm ent m ust go to a transitional facility or 
containm ent facility.  
Part D. ZOOSANITARY CERTIFICATION contai ns m odel health certification which m ust 
be fully com pleted and accom pany the consignm ent to New Zealand.  
 
PART A: GENERAL INFORMATION  
 
1 IMPORT HEALTH STANDARD  
1.1 Pursuant to section 22 of the Biosecurity Act 1993, this docum ent is the im port health 
standard for turkey m eat preparations from  member countries of the European Union.  
1.2 To obtain biosecurity clearance the consignm ent m ust meet the requirem ents of this 
import health standard.  
 
2 IMPORTER'S RESPONSIBILITIES  
2.1 It is the im porter’s responsibility to ensure com pliance with the current relevant im port 
health standard at the tim e of im portation. Current im port health standards are available 
online . A register of im port health standards is also publicly available for inspection at 
the office of the Director-General of the Mini stry of Agriculture and Forestry, Pastoral 
House, 25 The Terrace, W ellington, New Zealand. 
2.2 The costs to MAF Biosecurity New Zealand  in perform ing functions relating to the 
importation of turkey m eat preparations from  member countries of the European Union 
must be recovered in accordance with the Biosecurity Act and any regulations m ade 
under that Act. All costs involved with docum entation, transport, storage and obtaining 
a biosecurity clearance m ust be covered by the im porter or agent. 
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2.3 Com mercial consignm ents of products im ported into New Zealand for hum an 
consum ption in New Zealand m ust com ply with the Food Act 1981. These requirem ents 
are independent of the im port health standard requirem ents and are m anaged by the 
New Zealand Food Safety Authority (NZFSA). Im porters are advised to contact the 
NZFSA or consult the NZFSA website . 
 
3  EQUIVALENCE  
3.1    The im port health standard has been agr eed as suitable for trade between the exporting and 
the im porting countries. It is expected that the consignm ent will m eet the im port health 
standard conditions in every respect.  
7.1 Occasionally, due to circum stances beyond the control of the im porter or exporter, a 
consignm ent will not com ply with the im port hea lth sta ndard. In such cases, an application 
for equivalence m ay be considered, equivalen ce granted and a perm it to im port issued at 
the discretion of MAF Biosecurity New Zeala nd, but only if the following inform ation is 
forwarded by the certifying governm ent's Veterinary Authority:  
7.1.1 which clause(s) of the im port health standard cannot be m et and how this 
has occurred; 
7.1.2 the reason(s) why the consignm ent is c onsidered to be of an "equivalent 
health" status; 
7.1.3 the reason(s) why the Veterinary Au thority of the country of origin 
believes this proposal should be accepta ble to the New Zealand Ministry 
of Agriculture and Forestry and their recom mendation for its acceptance. 
 
4  DEFINITION OF TERMS 
Animal Imports/Exports Group Manager 
The Anim al Im ports/Exports Group Manager, Ministry of Agriculture and Forestry 
Biosecurity New Zealand, or any person who for the tim e being m ay lawfully exercise 
and perform  the delegated power and functions of the Anim al Im ports/Exports Group 
Manager  
Biosecurity clearance  
A clearance under Section 26 of the Biosecurity Act 1993 for the entry of goods into 
New Zealand. ( Explanatory Note: Goods given a biosecurity clearance by an inspector 
are released to the importer without restriction ) 
Council Directive 94/65/EC 
Council Directive 94/65/EC of the Europ ean Union Council of 14 Decem ber 1994 laying 
down the requirem ents for the production and pl acing on the m arket of m inced m eat and 
meat preparations ( Official Journal L 368, 31.12.1994 ) 
European Union 
Austria, Belgium , Bulgaria, Cyprus, Czech Republic, Denm ark, Estonia, Finland, France, 
Germ any, Greece, Hungary, Ireland, Italy, Latv ia, Lithuania, Luxem bourg, Malta, Poland, 
Portugal, Rom ania, Slovakia, Slovenia, Spain, Sweden, The Netherlands and United 
Kingdom  
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Flock 
Means num ber of captive/housed turkeys form ing a single production unit  
Inspector  
Means a person who is appointed an inspect or under section 103 of the Biosecurity Act 
(1993). (Explanatory Note: An Inspector is appointed to undertake administering and 
enforcing the provisions of the Biosecurity  Act and controls impos ed under the Hazardous 
Substances and New Organism Act 1996)   
MAF Biosecurity New  Zealand 
Ministry of Agriculture and Forestry Biosecurity New Zealand 
Meat preparations 
As per the definition of the Council Direc tive 94/65/EC m eat which has had foodstuffs, 
seasonings or additives added to it or whic h has undergone a treatm ent insufficient to 
modify the internal cellular s tructure of the meat and thus to elim inate the characteristics of 
fresh m eat  
For this import health standard, preparations  are defined as uncooked deboned turkey m eat 
roasts and crum bed, flash-fried deboned products, including edible tissues only, that is 
muscle, fat and skin. This does not include o ffal or giblets. The product is derived from  
turkeys that have passed ante-m ortem  and post-m ortem inspection  
NZFSA 
The New Zealand Food Safety Authority 
Official veterinarian 
A veterinarian authorised by the Veterinary Authority of the country to perform  certain 
designated offi cial tasks associat ed with anim al health and/or public health and inspections 
of com modities and, when appropriate, to certif y in conform ity with the provisions of 
Chapter 5.2  of the OIE  Code  pertaining to principles of certification 
OIE Code  
The W orld Organisation for Anim al Health Terrestrial Animal Health Code  
Preparation plant 
Establishm ent where slaughtered turkeys are processed into final products following 
specific standard operating procedures. Slaught ering (also called prim ary processing) and 
processing into m eat preparations can take place in the sam e establishm ent 
Production cycle 
The production cycle com prises all operati ons between the production plant and the 
preparation plant where the turkey m eat is pr ocessed into preparations for export to New 
Zealand 
Production plant (farm of origin) 
Establishm ent f rom which the turkey m eat originates. It includes hatching and rearing 
establishm ents 
Slaughter plant (slaughterhouse) 
Establishm ent where birds are slaughtered before being processed  
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Veterinary Authority 
Means the Governm ental Authority of an OIE Mem ber, com prising veterinarians, other 
professionals and para-professionals, havi ng the responsibility and com petence for 
ensuring or supervising the im plem entation of anim al health and welfare m easures, 
international veterinary certif ication and ot her standards and recom mendations in the OIE  
Code in the whole territory 
Zone/region 
Means a clearly defined part of a territory containing an anim al subpopulation with a 
distinct health status with respect to a specif ic disease f or which required surveillance, 
control and biosecurity m easures have been applied for the purpose of international 
trade 
 
PART B: IMPORTATION PROCEDURE 
 
5        PERMIT TO IMPORT 
5.1 An application for a perm it to im port m ust be m ade in writing prior to the proposed date 
of im portation. The application form  can be found online  or by contacting MAF 
Biosecurity New Zealand anim al im ports team . 
5.3 Once the production system  is assessed by MAF Biosecurity New Zealand and the 
application processed, a perm it to im port m ay be granted for the sam e production 
system  and im porter f or multiple entry f or a period of  up to 12 m onths.  
 
6 DOCUMENTATION 
6.1 The consignm ent m ust be accom panied by appropriately com pleted and certified 
original docum entation. It is the im porter’s responsibility to ensure that any 
docum entation is original (unless otherwise specified) and clearly legible. Failure to do 
so m ay result in rejection of consignm ents or delay in obtaining biosecurity clearance 
and/or direction.  
6.2 A copy of the perm it to im port m ust be attached to the consignm ent.  
6.3 The consignm ent shall be accom panied by appropriately com pleted health certification 
which m eets the requirem ents of Part D Zoosanitary Certification. 
6.4 All pre-export laboratory test results should be attached to the Zoosanitary Certification. 
Test results should have an official stam p of the Official Veterinarian.  
6.5 Docum entation m ust be in English or have an English translation that is clear and 
legible. 
 
7 ELIGIBILITY 
7.1 The m eat preparations m ust be derived fr om turkeys hatched and raised in production 
plants from  member countries of the Europ ean Union and preparati on plant processing has 
occurred in a m ember country of the European Union.  
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7.2  MAF Biosecurity New Zealand and NZFSA  recognise the following requirem ents, 
applicable throughout the European Union, as  providing the appropriate level of risk 
managem ent for im ports of the com modity when com bined with the specific requirem ents 
of this im port health standard:  
7.2.1 The anim al health requirem ents as described in the European council 
directive 94/438/EC and the com mission decision 2002/99/EC; AND 
7.2.2 The public health regulations (EC) 852/2004, 853/2004 and 854/2004, as 
they pertain to m eat preparations derived from  fresh turkey m eat (as 
defined by the council directive 94/65/EC ) originating f rom member states 
of the European Union. 
7.3  The description of the production system  including location of production plant(s) and 
preparation plant(s) as well as an outline of  the system s used to achieve New Zealand 
zoosanitary requirem ents m ust be subm itted to MAF Biosecurity New Zealand by the 
Veterinary Authority of the exporting country with the application for an im port perm it. 
7.4 The product m ust be turkey m eat preparations as defined in this im port health standard. 
7.5 The consignm ent of turkey m eat preparations m ust be clearly identif ied and sealed with an 
official seal. 
 
PART C:  CLEARANCE PROCEDURE 
 
8 BIOSECURITY CLEARANCE 
8.1 The inspector at the port of arrival in New Zealand will inspect the docum entation 
accom panying the consignm ent and m ay also inspect the consignm ent, or a sam ple of 
the consignm ent. 
8.2 Providing that the docum entation m eets all requirem ents noted under Part D. 
Zoosanitary Certification, and the consignm ent m eets the conditions of eligibility, the 
consignm ent m ay, subject to sections 27 and 28 of the Biosecurity Act 1993, be given a 
biosecurity clearance  pursuant to section 26 of the Biosecurity Act 1993. 
 
PART D: ZOOSANITARY CERTIFICATE 
 
9 NEGOTIATED EXPORT CERTIFICATION 
9.1 The following m odel Zoosanitary Certification contains the inform ation required by 
MAF  Biosecurity New Zealand to accom pany im ports into New Zealand of turkey m eat 
preparations for hum an consum ption from  member countries of the European Union.  
 
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MODEL Z OOSANITARY CERTIFICATION  
 
Commodity:   TURKEY MEAT PREPARATIONS 
Exporting Country *: 
……………………………………………………………………………………………...…… 
Certifying Authority**:  
………………………………………………………………………………………...………… 
[*must be a Mem ber Country of the European Uni on; **Veterinary Authority of the exporting country] 
 
DETAILS OF DISPATCHED CONSIGNMENT 
I. Origin of the consignment 
Nam e and address of exporter (consignor) in the exporting country:  
………………………………………………………………………………………………...… 
………………………………………………………………………………………………...… 
………………………………………………………………………………………………...… 
………………………………………………………………………………………………...… 
Nam e(s), address(es) and registration num ber of the production plants for the m eat used in the 
preparations for this consignm ent:  
………………………………………………………………………………………………...… 
………………………………………………………………………………………………...… 
………………………………………………………………………………………………...… 
………………………………………………………………………………………………...… 
Nam e(s), address(es) and registration num ber of the slaughter plant(s) and preparation 
plant(s): 
………………………………………………………………………………………………...… 
………………………………………………………………………………………………...… 
………………………………………………………………………………………………...… 
………………………………………………………………………………………………...… 
II. Description of the consignment  
The com modity contained in this consignm ent is identif ied as: 
…………………………...……. 
Total quantity (in kilogram s) of the consignm ent:..……..………………………………………. 
Type of packaging: ………………………………………………………………………….….. 
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Total num ber of packages 
(units):………………………………………………………….…… 
Batch num ber(s) of product:……………………………………………………………………. 
Unique identification num ber of 
container/seal:……………………………………….………... 
III. Transport to New  Zealand   
Place of shipm ent and date of departure from  exporting country: 
………………………………………………………………………………………...………… 
IV. Destination of the consignment 
Nam e and address of im porter:………………………………………………………………… 
…………………………………………………………………………….., New Zealand 
Expected port of arrival:…………………………………..……………...…...…, New Zealand
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ZOOSANITARY INFORMATION 
VETERINARY CERTIFICATE 
I,.................................................................................., being an Official Veterinarian  of the 
exporting country, certify with respect to the produc ts identified in this zoosanitary certificate 
that: 
 
1. The turkey meat preparations are derived from  turkeys that have been hatched and raised in 
a member country of  the Europ ean Union, have been slaughtered, processed and stored in a 
member country of the European Union an have  been kept separated from  any other avian 
species not of equivalent zoosanitary health status.  
2. None of the production plant(s) from  which the m eat preparations are derived are under 
official m ovem ent restrictions for an outbreak of a notifiable avian disease or 
epidem iologically linked to an outbreak of a notifiable avian disease. 
3. The pre-export laboratory tests were carried out  at a laboratory approved by the V eterinary 
Authority of the exporting country.  
4. For infectious bursal disease virus type 1 , the turkey m eat preparations are deriv ed from 
flocks in production plants where there has been no evidence of infection with IBDV-1 
virus on the basis of continuous official surveillance. 
5. For turkey viral hepatitis: the turkey m eat preparations are derived from  flocks in 
production plants in which there has been no clin ical evidence of turkey viral hepatitis prior 
to slaughter. 
6. For avian influenz a the turkey m eat preparations: 
6.1. Are derived from  production plan t(s) where vaccination for avian influenza has not been 
practiced;  
AND  EITHER   
6.2. Are derived from  flocks raised and processe d in a country or zone free from  Notifiable 
Avian Influenza according to the provisions of the OIE Code .  
OR 
6.3. Are derived from  a flock tested negative for No tifiable Avian Influenza prior to or at the 
time of slaughter;  
OR 
6.4. Has been heated to reach a m inimum internal core tem perature and tim e of: 
6.4.1.  60º Celsius for 5 m inutes;  
OR 
6.4.2.  100º Celsius for 1 m inute. 
(Delete 6.2, 6.3 or 6.4.1 or 6.4.2 as appropriate) 
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7. For avian paramyxoviruses the turkey m eat preparations: 
7.1. Are derived from  production plant(s) wher e vaccination with live avian param yxovirus 
vaccines is not practised;  
AND  EITHER  
7.2. Are derived from  flocks raised and processe d in a country or zone free of any avian 
param yxovirus with an ICPI >0.2, according to the provisions of the OIE Code.   
OR 
7.3. Are derived from  flocks which have tested negative for any avian param yxovirus with an 
ICPI >0.2 prior to or at the tim e of slaughter;  
OR 
7.4. Has been heated to reach a m inimum internal core tem perature and tim e of: 
7.4.1.  70º Celsius for 30 m inutes; 
OR 
7.4.2.  80º Celsius for 5 m inutes. 
(Delete 7.2, 7.3 or 7.4.1 or 7.4.2 as appropriate) 
8. For salmonellosis the turkey m eat preparations:   
8.1. Are derived from  flocks where vaccination for Salmonella gallinarum , and S. pullorum is 
not practised;  
AND  EITHER 
8.2. Are derived from  flocks raised and processe d in a country, zone or com partment free of 
Salmonella arizonae , S. gallinarum and S. pullorum ;  
OR 
8.3. Have been heated to achieve an internal core tem perature of 79º Celsius. 
(Delete 8.2 or 8.3 as appropriate) 
9. The preparations are derived from  flocks that  have passed veterinary ante-m ortem  and post-
mortem inspection at the tim e of slaughter and operate Good Managem ent Practice (GMP) 
and Hazard Analysis and Critical Control Point (HACCP) program mes.  
10. The production, slaughter and preparation plant(s) and final products fully com ply with 
European Com munity law and the preparations  are eligible f or intra-com munity trade 
without restriction. 
11. The product is fit for hum an consum ption. 
12. During slaughter, processing and storage the products intended for export to New Zealand 
have had no opportunity for cross-contam ination with other products not of equivalent 
health status.  
13. The turkey m eat preparations for export to  New Zealand have been placed in a clean 
container with an official seal of the exporting country. 
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Signature of Official Veterinarian :  
 
Date:  
 
Nam e and Address of Office:  
 
 
Note : Official stamp of the government Veterinary Authority of the exporting 
country must be applied to all pages of the Z oosanitary Certification 
 
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