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Export Requirements for New Zealand

NZ-31 (May 12, 2008)

Asterisks (*) indicate the most recent revision to these requirements. To search, click on your browser's "Edit" menu, then click on "Find (on this page)". Enter "*" in the "Find What" field, then click "Find" or "Find Next" until all asterisks have been identified.


Eligible/Ineligible Products
  1. Eligible product
    1. Cooked pork products (note processing requirements below)
    2. Canned pork products
    3. Fully cooked poultry (note processing requirements below)
    4. Canned poultry products
    5. Any meat product manufactured from venison of New Zealand origin
    6. Fresh/Frozen pork for cooking at a designated New Zealand establishment
    7. Beef and beef products require an eligibility assessment on a case-by-case basis at this time. The New Zealand Food Safety Authority (NZFSA) completes this assessment, which focuses on the likelihood of the product containing Specified Risk Material (SRM). U.S. exporters should apply directly or through their NZ importer to NZFSA Domestic & Imported Food Group for assessment of beef products prior to exporting. Applications and questions should be directed to Hilary Eade, Advisor (Technical Policy-Imported Food). Email: hilary.eade@nzfsa.govt.nz.

      Upon completion of the assessment NZFSA will either advise via email that the product cannot be imported or advise that it is approved for import.  If it is approved for import then NZFSA will advise of how the import of the product will be facilitated and any documentation requirements. Exporters should contact the Import Export Programs Staff at (202) 720-0082 for assistance in obtaining any FSIS certification required by NZFSA for approved products.
    8. Sheep casings, only New Zealand origin that have either been reprocessed or repackaged in the United States. The sheep casings reprocessed in third countries are not eligible for export to New Zealand.*
    9. Pork casings of U.S. origin and processed in the US.*
  2. Ineligible product
    1. Fresh/frozen poultry products

Processing Requirements
  1. Cooked Poultry Products - At this time, the New Zealand standard for cooked chicken/turkey from the United States is cooking to a minimum internal temperature of 70°C for at least 50 minutes, 80°C for 9 minutes, or 100°C for at least one minute.

Documentation Requirements
  1. Certification Requirements
    1. Fresh/Frozen pork, cooked pork and canned pork products - Obtain FSIS Form 9060-5 (05/06/1999) Meat and Poultry Certificate of Wholesomeness.
      1. Manufacturer's Declarations
        1. Each consignment of pork must be accompanied by one of the following statement signed by an authorized establishment official:

          The pork or pork products are derived entirely from pigs which were:

          • Resident in the United States of America, OR
          • Resident in Canada and exported to the United States of America for slaughter, OR
          • Resident and slaughtered in Canada and exported to the United States of America for further processing. I have determined the Canadian establishment(s) to be eligible for export to New Zealand, and I have provided a copy of the Canadian export certificate(s) to the FSIS certifying official.
        2. Additional manufacturer's declarations for pork cooked in U.S. Establishments:

          The pork products have been subjected to a minimum core temperature of _____°C for at least ____ minutes.

          Note: New Zealand requires pork to be cooked to one of the following time/temperature combinations:

          56° C for 60 minutes
          57° C for 55 minutes
          58° C for 50 minutes
          59° C for 45 minutes
          60° C for 40 minutes
          61° C for 35 minutes
          62° C for 30 minutes
          63° C for 25 minutes
          64° C for 22 minutes
          65° C for 20 minutes
          66° C for 17 minutes
          67° C for 15 minutes
          68° C for 13 minutes
          69° C for 12 minutes
          70° C for 11 minutes

          An additional cooking alternative is 88°C for 60 seconds by microwave.

          An alternative procedure to cooking is processing in a manner so that the pH of the pork is pH5 or below, OR pH7 or above.

          Note: If the fresh/frozen pork is exported for cooking in New Zealand, the import permit will designate the name and address of the "Transitional Quarantine Facility" in New Zealand which will cook the product to one of the above time/temperature combinations.

          Additional information required to be provided by the exporter for canned product:
          • establishment number, name, and address of the thermal processing establishment
          • product description
          • thermal process description.
      2. FSIS Certification required for all pork products. The following statements are to be typed in the "Remarks" section of FSIS Form 9060-5 or on a USDA/FSIS Letterhead Certificate:
        1. African swine fever, Foot-and-Mouth disease, hog cholera, rinderpest, and swine vesicular disease have not occured in the United States of America during the previous 12 months.
        2. The products were derived from animals that passed veterinary ante-mortem and post mortem inspection at the time of slaughter.
        3. The products originate from a government licensed slaughtering establishment that slaughters animals for human consumption and operates under Government Veterinary Supervision.
        4. The products are sound and fit for human consumption.
        5. After examination of all records and documentation on which the Manufacturer's Declaration is based, and subsequent enquiry, I have no reason to doubt the veracity of the Manufacturer's Declaration."
    2. Cooked and canned poultry products - Obtain FSIS Form 9060-5 (05/06/1999) Meat and Poultry Certificate of Wholesomeness,
      1. Cooked Poultry Products - The following statements should be typed in the "Remarks" section of FSIS Form 9060-5:
        1. The poultry products covered by this certificate have been derived from poultry slaughtered at a processing plant under the continuous control of the United States Department of Agriculture.
        2. No case of exotic Newcastle disease or avian influenza has occurred within a 10-kilometer radius from the plant supplying poultry to the processing plant in the preceding 2 months.
        3. All products were cooked to an internal temperature of 70° C for at least 50 minutes (80° C for at least 9 minutes or 100° C for at least one minute).
      2. Specified Cooked Poultry Products - Import health standards have been developed for specific named products that do not comply with the cooked poultry products standards listed above. In addition to the FSIS Form 9060-5, obtain a preprinted USDA/FSIS Letterhead Certificate from the FSIS Technical Service Center (Sanitary/Veterinary Certificate for Cooked Poultry Exported to New Zealand from the United States).
      3. FSIS Certification of canned poultry - The following statement should be typed in the "Remarks" section of FSIS Form 9060-5:

        The poultry products covered by this certificate have been derived from poultry slaughtered at a processing plant under continuous control of the U.S. Department of Agriculture and were cooked to an internal temperature of at least 110°C. for 20 minutes in sealed cans.
    3. Pork casings - Obtain FSIS Form 9060-7 - Animal Casings Export Certificate for Countries Requesting Ante-mortem, Post-mortem, and Fit for Human Food Statements. The following statements must be placed in the "Remarks" section of FSIS 9060-7:*
      1. That the casings are the product of the United States and,

        "Foot and mouth disease and rinderpest have not occurred in the United States of America during the twelve months immediately prior to manufacture of the products." 

        "African swine fever, hog cholera (classical swine fever) and swine vesicular disease have not occurred in the United States of America during the twelve months prior to manufacture of the products." 

        "The products were derived from animals that passed ante-mortem and post-mortem veterinary inspection at the time of slaughter and were processed in premises under the supervision of the controlling authority and in accordance with United States of America regulations."
      2. Name, address, and establishment number of the premises where the product was produced.
      3. Printed name of the signing veterinary officer
      4. Amount of weight in Kilograms

      Casings may be admitted at the ports of Auckland, Gisborne, Napier, New Plymouth, Wanganui, Wellington, Lyttelton, Timaru, Port Chalmer, Dunedin, or Bluff, when accompanied by FSIS Form 9060-7. Only those casings produced in official establishments shall be certified. A copy of each certificate shall be filed in the inspector's office.
    4. Sheep Casings must be clearly identified as being of New Zealand origin, and accompanied by a copy of the original New Zealand export certificate signed and stamped by the veterinary authority of the United States of America.*

      Obtain FSIS form 9060-18-Animal Casings Export Certificate for Countries Requiring Ante-mortem, Post-mortem, and Sound and Clean Statements. The following statements must be places in the Remarks section of the 9060-18.
      1. The sheep casings have been stored or processed in an establishment approved by the Veterinary Authority of the United States of America) that stores or processes meat, meat products or meat by-products for human consumption and operates under Government Veterinary Supervision.
      2. While in the approved establishment, sheep casings (have been maintained as separate from any meat, meat products or animal by-products not of New Zealand origin.
      3. Printed name of the signing veterinary officer
      4. The amount of weight in Kilograms
    5. Venison products, produced in the U.S. from New Zealand origin venison - The following statements are to be typed in the "Remarks" section of FSIS Form 9060-5 or on a USDA/FSIS letterhead certificate:
      1. Foot-and-Mouth disease and rinderpest have not occurred in the U.S. during the twelve months prior to the date of manufacture of the product.
      2. The venison used in for manufacture of these products was transported directly from New Zealand to the U.S.A.
      3. The products were processed in premises under the supervision of the controlling authority and in accordance with U.S. regulations.
      4. The products are sound and fit for human consumption.
    6. Statements allowed when product is to be re-exported to Japan - Upon the request of the exporter, the following information must be provided either in the "Remarks" section of FSIS Form 9060-5 or on an FSIS letterhead certificate (which is signed by the same FSIS Inspector signing the export certificate).
      1. Include the following for all products intended for re-export to Japan: "The meat and/or meat products described herein were processed under sanitary conditions in accordance with laws and regulations of the United States. The laws and regulations of the United States have been deemed to be equivalent to the inspection laws of Japan." Name, address, and establishment number of the slaughter (If product is quarter, half, or whole carcass) or processing plant (if packaged product). "Date (Month/Year) of Slaughter and Inspection," if product is quarter, half, or whole carcass or "Date (Month/Year) of Manufacture," if cuts or processed products, i.e., pack date Note: Slaughter dates must be identified by the phase exactly as presented above: "Date (Month/Year) of Slaughter and Inspection." (do not omit "...and inspection").
      2. For poultry to be re-exported to Japan, also include the following statement:

        "There have been no outbreaks of fowl pest (fowl plague) for at least 90 days in the United States. Further, in the area where birds for export (meat) were produced (such an area being within a minimum radius of 50 kilometers from the production farm), Newcastle disease, fowl cholera, and other serious infectious fowl diseases, as recognized by the United States, have not occurred for at least 90 days."
      3. Poultry is restricted for export to Japan from certain States for specific periods. Certification must be provided that poultry did not originate from or transit unsealed through these States during the restricted periods relative to each affected State. Obtain the appropriate statements from the Japan requirements.
      4. For pork to be re-exported to Japan, also include the following statement:

        "The USA is free of hog cholera; vaccination against hog cholera is prohibited; and importation of pigs vaccinated against hog cholera is prohibited."
    7. Meat and/or meat products exported to New Zealand and subsequently exported to Austalia - Upon the request of the exporter, the following statement must be provided in the "Remarks" section of FSIS Form 9060-5 or an FSIS letterhead certificate if the product is compliant with Australia's requirements. Information about Australia's requirements can be obtained from the Export Library.
      1. "The product described in this certificate was produced in premises that are approved for export to Australia and the product is eligible for export to Australia."
    8. Product for Ship Stores or Airline - Obtain FSIS Form 9060-5, FSIS Meat and Poultry Certificate of Wholesomeness. "For Ship Stores" or "For Airline Food Service" must be added to the "Remarks" section of FSIS Form 9060-5 as applicable. All product types are eligible for Ship Stores or Airline use provided product does not enter New Zealand commerce.
    9. All documentation must be signed by an FSIS Veterinarian.

    Plants Eligible to Export

    All Federally inspected establishments are eligible to export to New Zealand.

    NZ-31 (May 12, 2008)
United States Department of Agriculture Food Safety and Inspection Service