Meat manuals, guides, standards, and list of amendments
Food safety documents for meat and game processing – including manuals, guidance documents and industry standards.
Meat codes of practice
The industry standards for meat and game are gradually being replaced by codes of practice. Find out more:
The purpose of this Guidance Document is to provide guidance for the processing of deer velvet that will undergo further processing prior to human consumption.
Industry Standard 6/ Industry Agreed Standard 6 (IS6/IAS6) was replaced with Operational Code: Post Slaughter Activity – Red Meat Code of Practice Chapter 9 (CoP9) in 2018. During the industry standard revision the intention was to incorporate IS6/IAS6: Chapter 14 on deer velvet processing into Code of Practice 11 (CoP11), this code is still in development. The Guidance Document: Deer Velvet Processing has been developed as an interim measure, and details IS6/IAS6: Chapter 14. Once CoP11 is published, the guidance document will be removed.
The Ministry for Primary Industries (MPI) has developed this guidance document to help micro abattoir businesses to complete the Risk Management Programme (RMP) template for Micro Abattoirs.
- Homekill [PDF, 2055 KB]
This guide explains the requirements of the Animal Products Act 1999 in relation to homekill and recreational catch. It also includes key information on animal welfare and recommendations for food safety.
This Programme is in support of the requirements of Section 7A Movement Controls of the
Meat Act 1981. It should also be noted that the application of sections 52 and 53 of the
Biosecurity Act 1993 are to be considered in the application of this programme to
This guidance document provides information about Cystericercus bovis for farmers.
Preventing cooked or ready-to-eat (RTE) foods from becoming contaminated by other activities in your shop is the most important of your food safety activities. Cross contamination can happen in a variety of ways, such as when there is direct contact between cooked and raw meat, when cooked food is placed on dirty surfaces, when someone touches cooked food after handling raw product.
Provides clarity and a consistent understanding of the application of the phrase "same premises or place" and describes what consitutes adequate separation.
This guidance document has been developed to explain the requirements that apply to the procurement and supply of wild and game estate animals into the regulated food chain and to assist certified suppliers and certified game estate supplier to meet those requirements.
Note: Industry standards for meat and game are gradually being replaced by codes of practice, which can be found on this page:
New Zealand has allowed spray chilling for some time as per the requirements of IS6. The intention of spray chilling is to reduce or compensate for the water loss of the carcass (including sides and quarters) that occurs during the chilling process. Spray chilling also has some microbiological effect in that it allows the surface of the carcass to cool down effectively. The National Microbiological Database (NMD) programme provides verification to this effect.
This industry standard applies to all aspects of design and construction of premises licensed in terms of the Meat Act 1981 and its pursuant regulations, and approved premises that fall within the jurisdiction of MAF RA (M&S), excluding fish packing
houses, limited processing fishing vessels and whole fish processing premises.
Industry Standard 3 / Industry Agreed Standard 3 (IS3/IAS3) lays down the requirements for the establishment and the maintenance of a hygienic production environment in premises licensed under the Meat Act 1981, or approved by NZFSA, excluding fish packing houses, and whole fish processing premises.
IS4 - Industry Standard 4 describes the New Zealand requirements promulgated under the MeatAct 1981 for the procurement of animals intended to be processed into food. These requirements apply to the procurement of animals killed in the field (game) and animals presented for slaughter but do not apply to seafood, poultry or ostriches and emus. The standards for procurement of poultry are in PIPS 5, ostriches and emus in OEPS 5 and those for seafood in IAIS 003 and IAIS 005.
IS7 -Byproducts, according to the Meat Act 1981, includes any article that is derived from
any farmed deer, fish, game, possum, rabbit or stock which is not intended for use, or
capable of being used, for human consumption. In effect, this means that every article
from any animal is in fact a byproduct unless it is intended for human consumption, in
which case it must satisfy a criteria for a product (an article or substance that is fit for
Industry Standard 8 (IS8) describes the quality systems that are necessary to
provide assurance that the food safety and regulatory outcomes which support
branding and certification and for which the Director-General is accountable have
been developed and implemented. Outcomes which are detailed in various ISs
and directives provide the Licensee with flexibility to decide how these outcomes
may be achieved.
IS 9 describes the requirements for the storage and transport of products and byproducts. These requirements shall apply whenever products and/or byproducts are stored in licensed or MAF approved premises, transported between licensed or MAF approved stores, or transported to a port in preparation for export. For the purposes of this industry standard, product does not include seafood.
Details the programme recognised agencies must apply verifiying export animal materials and products (does not apply to live animals or germplasm).