Code of Practice Red Meat: Slaughter and Dressing
MPI and the Meat Industry Association (MIA) have been working on a range of initiatives to reform the meat regulatory programme to align it with international standards. In addition to the reform of the national meat inspection programme, work is also being undertaken to ensure that the relevant codes of practice (formerly Industry Standards) are being updated to fit in the regulatory environment introduced by the Animal Products Act 1999 (APA).
The Red Meat Code of Practice is intended to give guidance on the currently agreed way to meet the regulatory requirements of MPI under the APA and also what we consider an appropriate level of government control of the production of red meat. In addition, it is an important document to illustrate to our overseas markets how New Zealand meets our agreed obligations.
The Slaughter and Dressing chapter has been developed by a working group consisting of members from MPI and the meat industry. It is one of an expected 10 chapters that will make up the Red Meat Code of Practice, covering all food safety aspects of red meat production and processing.
MPI invites you to comment on the attached draft:
- Red Meat Code of Practice, Chapter 5 Slaughter and Dressing [PDF, 459 KB].
In making submissions, MPI is particularly interested in comments relating to the use of, and proposed implementation of, Statistical Process Control in this context. In commenting on this, we ask you to keep in mind that the principles of the Statistical Process Control that will be used are likely to also be used to demonstrate process control in other processing, such as boning operations.
How to make a submission
Please send any comments on the draft to the address below by 5.00pm, 5 June 2015
Submitters are asked to include the following information with their submission:
- The name and title of the submitter
- Organisation’s name where applicable
- Submitters address and contact details (phone, fax and e-mail if available)
- The title and number of the clause(s) commented on where appropriate.
Submissions can be sent to email@example.com
Written submissions can be posted to:
Emil Murphy, Specialist Adviser
Animal Products Group
Ministry for Primary Industries
PO Box 2526
Submissions are public information
Note that your submission is public information. Submissions may be the subject of requests for information under the Official Information Act 1982 (OIA). The OIA specifies that information is to be made available to requesters unless there are sufficient grounds for withholding it, as set out in the OIA. Submitters may wish to indicate grounds for withholding specific information contained in their submission, such as the information is commercially sensitive or they wish personal information to be withheld. Any decision to withhold information requested under the OIA is reviewable by the Ombudsman.