11.7.3 New Zealand

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11.7.3.1 General information

The New Zealand Ministry of Agriculture and Fisheries permits the import of Canadian pork and beef products from Canadian registered establishments. All applicable requirements will be specified on the permit, including the requirements for further processing in a New Zealand transitional facility, if applicable. Exporters are advised that before meat products are imported into New Zealand, a permit must be obtained from:

Animal Imports Team
MAFBNZ
PO Box 2526
Wellington 6140
New Zealand
Email: animalimports@maf.govt.nz

The exporter/importer is also responsible for ensuring that the certification provided by the CFIA is in compliance with the requirements appearing on the import permit.

11.7.3.2 Import prohibitions or restrictions

Refer to the additional certification for details.

Pig meat and meat products

(i) The following pig meat and meat products can be exported from Canada to New Zealand for unrestricted entry:

  1. Cooked
  2. Cured
  3. Consumer-ready cuts packaged for direct retail sale, not including minced(ground) meat, not including the head and neck, not exceeding 3 kg per package, with the following tissues removed: axillary, medial and lateral iliac, sacral, iliofemoral (deep inguinal), mammary (superficial inguinal), superficial and deep popliteal, dorsal superficial cervical, ventral superficial cervical, middle superficial cervical, gluteal and ischiatic lymph nodes; and any other macroscopically visible lymphatic tissue(i.e. lymph nodes and lymphatic vessels) encountered during processing

(ii) Pig meat and meat products which do not meet requirements of section (i) above, will only be allowed importation in New Zealand for further processing. Such products will be directed to a transitional facility for processing such as cooking, curing or preparation as consumer-ready cut packaged for direct retail sale, as indicated on the import permit.

Bovine meat Products

Bovine meat products must be derived from animals born, raised and slaughtered in Canada and/or the United States of America.

Poultry Meat

The export of fresh or frozen poultry meat is not permitted. Canned poultry meat may be exported provided that the cooking and canning processes have been approved by the Ministry of Agriculture and Fisheries.

11.7.3.3 Specific or additional inspection procedures

11.7.3.3.1 Pork:

Pig meat and meat products should meet requirements of Annex A.

  • Operators of establishments where pork is manufactured for export to new Zealand must develop and implement effective and verifiable control measures to ensure compliance with all additional New Zealand specific products requirements listed in section 11.7.3.2 above and to ensure that products intended for export to New Zealand can be distinguish at all time from products that are not eligible for export to New Zealand. The procedures have to be approved by VIC/IIC and compliance will be verified through usual inspection activities.
  • The controls measures must include monitoring, verification and deviation procedures.

11.7.3.4 Additional certification

11.7.3.4.1 Pork

Annex A must be issued for pork meat and meat products for human consumption.

11.7.3.4.2 Beef

Annex I must be used.

11.7.3.4.3 Beef-buffalo products for further processing

Annex D must be issued.

11.7.3.4.4 Edible tallow

Annex J must be issued. Edible tallow products include bulk tallow for human consumption, refined tallow and products manufactured from tallow such as shortening.

11.7.3.4.5 Sausage casings

Annex K must be issued.

11.7.3.4.6 Low acid canned foods

The Canadian Food Inspection Agency procedures governing the processing of low acid canned foods comply with the Recommended International Code of Hygiene Practice for Low Acid and Acidified Low Acid Canned Foods as published by the Codex Alimentarius Commission.

At the time of export of such products, the inspector in charge of the exporting establishment should issue a certificate, on departmental letterhead paper, as follows:

Certificate of Compliance to the Codex Alimentarius
Commission Requirements

Name of Exporting Establishment:
Address:
Est. No.:

I space (name and title) certify that the described product on Certificate of Inspection Covering Meat Products, CFIA/ACIA 1454 No. space has been manufactured, processed and packed according to the principles detailed in the recommended International Code of Hygiene Practice for Low Acid and Acidified Low Acid Canned Foods as published by the Codex Alimentarius.

Date:

Signature of exporting
establishment official
inspector in charge

11.7.3.4.7 Bovine or porcine whole blood cells for human consumption

Annex G must be issued.

11.7.3.4.8 Bovine plasma products (fibrinogen or thrombin) for human consumption

Annex H must be issued.

11.7.3.4.9 Annex L

At the request of the exporter/importer, and if all applicable Japanese requirements are met, the certificate in Annex L can be issued.

11.7.3.5 Special marking and packaging requirements

The export stamp must appear on each shipping container.

Beef and pork sides shall be marked with the meat inspection legend on not less than four places (leg, loin, back and shoulder) and be covered with double stockinette or polythene and single stockinette.

Beef cuts and pork cuts or bones must be packed in polythene-lined cartons which must bear the inspection legend of the registered establishment preparing the shipment.

Products exported for pharmaceutical purposes must be labelled as "Inedible - Not for Human Consumption - For Pharmaceutical Use Only" or equivalent.

11.7.3.6 Other requirements

The containers used for transportation must be sealed with an official seal. The seal number must be indicated on the export certificate(s).

See a CFIA inspector to obtain certificates

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