This publication provides guidelines for those involved in blood harvesting.
Blood is harvested from livestock in New Zealand for both research and commercial purposes. Whole blood, serum, specific antiserum, “aseptic blood” and a variety of blood products have a variety of uses, both in New Zealand and overseas. New Zealand’s favourable animal disease status means that demand for blood products from overseas markets has continued to grow.
Guidance resources
MPI has a wide range of guidance documents to help you with subjects from food safety in the home to complying with import requirements. Search for a document by subject or title.
- Providing feedback on the Hazard Database [PDF, 93 KB]
This document explains how to use the Hazard Database. It sets out how you can search for a food type, or a hazard.
Hand hygiene is considered to be a key component of infectious disease control. The New Zealand Food Safety Authority and the Ministry of Health recommend that handwashing is carried out according to the ‘20+20 rule’. This involves washing of hands for 20 seconds with soap and hot water and drying for 20 seconds with a clean, dry towel or paper towel.
This kit is designed to help you promote your company’s uptake of the Health Star Rating (HSR) system.
Black-grass (Alopecurus myosuroides) may be present in Canterbury.
An “Unwanted Organism” under the Biosecurity Act 1993, this invasive weed must be eradicated before it has a chance to establish and damage New Zealand’s grain and seed industry. Farmers can help keep New Zealand free of the weed by keeping their eyes open and reporting any suspicious finds. This guide outlines what to look for.
Provides clarity and a consistent understanding of the application of the phrase "same premises or place" and describes what consitutes adequate separation.
Keywords: equine, EU, horses, HORANIE.EU (formerly horaniec.eu), guidance
This guidance document has been developed to help operators to determine the shelf life of their food products and to apply the appropriate date marking. It provides useful information to assist operators preparing and handling foods for retail sale. Any legal requirements are shown in boxes with quotation marks. They are either directly quoted from the requirements (including any clause numbers) or are summarised when the requirement is too long to include completely. It is the operator’s responsibility to be aware of and comply with all applicable current legislation including any requirements that amend, replace or correspond to the requirements referenced in this guidance document.