This statement is made for the purposes of clause 7.5 of the Animal Products Notice Specifications for Products Intended for Animal Consumption 2014.
This guidance document has been developed to help processors of uncooked comminuted fermented meat (UCFM) products to comply with the Food (Uncooked Comminuted Fermented Meat) Standard 2008 (UCFM Standard). It covers the processing requirements and Good Operating Practices for the production of safe UCFM products.
An epidemic of Salmonella Brandenburg abortions in sheep in the South Island, peaking in 2000, and consequential increase in human cases and detections on sheep meat resulted in a "Quantitative risk assessment of Salmonella in sheep meat produced in New Zealand (Sal-QRA)". The Sal-QRA programme has identified the prevalence and levels on carcass meat of Salmonella after slaughter, and demonstrated a significant decrease during processing. Similarly, the failure to identify any cases-control association with consumption of sheep meat suggests that a foodborne route of infection is not contributing significantly to the burden of S. Brandenburg cases.
This report describes the development of a quantitative risk model to investigate Campylobacter spp. contamination in the processing and consumption stages of the New Zealand poultry food chain. It covers work during the period 2003-2006.
This is a Codex document, it is not part of the MPI Code of Practice. This document provides international best practice guidance on food safety.
The New Zealand Food Safety Authority (NZFSA) administers the Animal Products Act 1999
and its associated legislation.
The Animal Products Act 1999 has the objective of managing and minimising the risks to
human and animal health from the production and processing of animal material and
products, and of facilitating overseas market access.
Climate change on arable farming food safety and systems (Excel)
Climate change impact on Mahinga kai/Wild foods
Climate change impact on seafood and aquaculture
Fish and fish material. Includes finfish, crustaceans, cephalopods, echinoderms, molluscs and gastropods
Hand hygiene is considered to be a key component of infectious disease control from both food and clinical safety perspectives.