1. Meat exports – New Zealand requirements
Find out the New Zealand requirements for export meat including beef, lamb, goat, pork and other mammals, ostrich and emu. This is one step in a 5 step process.
On this page:
- Comply with NZ legislation and food standards
- Operate under a risk management programme
- When you don't need an RMP
- Complete animal status declarations
- Check use of hormonal growth promotants
- Get official devices for your products
- Find out more – other steps to exporting meat
You need to meet labelling requirements and all relevant food standards and regulations, including the:
To get an official assurance for exporting meat, the meat must be produced and processed under a registered and verified risk management programme (RMP). Other suppliers in your export chain – for example, storage facilities, processors, and transporters – also need to operate under an RMP. RMPs help you manage hazards and ensure that your product is fit for purpose and meets legal requirements.
Information in the RMP will form part of your application for official assurance – you'll need to log this information in E-cert throughout the process. If at any point the meat is processed, transported, or stored outside of an approved RMP, you can’t get an official assurance and your meat will lose its eligibility for export.
Develop and register your RMP
Transport operators must operate under either a regulated control scheme or a risk management programme.
Verify your RMP
After developing and registering your programme, you must get it verified regularly by an MPI recognised verification agency.
In some circumstances, depending on the destination market's requirements and the type of meat you're exporting, you might not need to operate under a RMP.
If you send animals for processing, or move them between properties or to saleyards, you need to complete an animal status declaration (ASD).
The use of hormonal growth promotants (HGPs) is strictly controlled in bovine animals (cattle). You cannot export meat from animals implanted with HGP to the European Union and some other countries where the use of HGP is banned.
Meat products must be packed and labelled to ensure they're secure and the contents can be traced to the official assurances (export certificates) that apply to them. Official devices, which help protect the integrity of the products, have to be approved by MPI.