Meat manuals, standards and guidelines

MPI's meat manuals, meat industry standards and guidelines for following New Zealand's meat and game processing regulations.

Meat codes of practice

The industry standards for meat and game are gradually being replaced by codes of practice. Find out more:

Manuals and guidelines for meat and game

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Animal Products Export Verification Programme
Requirement
Approved maintenance compounds manual (Non-dairy)
Guidance
Certified Suppliers and Certified Game Estate Suppliers of Wild and Game Estate Animals
Guidance
Guide to HACCP systems in meat industry - vol 1
Guidance
Homekill: Activities occurring at the "same premises or place"
Guidance
How to Use the RMP Template for Micro Abattoirs
Guidance
Operational Code: Official Assurances Programme - Animal Products
Official Assurance Programme
Prevention and control recommendations for Salmonella Brandenburg
Guidance
Sulphur dioxide sulphides in meat.pdf
Guidance
Taenia saginata Programme Management Plan Guidelines
Guidance

Meat manuals and industry standards

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Attachment 1 Amendment 6 - IS6/IAS6: Section 3.8: Amended New Zealand Standard for Spray Chilling – Large Mammals and Large Birds
Amendment
Industry Agreed Standard 2 – Design and Construction
Standard
Industry Standard 3/Industry Agreed Standard 3 (IS3/IAS3) Hygiene and Sanitation
Standard
Industry standard 4: Procurement of animals for food (IS4)
Standard
Industry Standard 7 — Byproducts (IS7)
Standard
Industry Standard 8 — Quality Assurance (IS8)
Standard
Industry Standard 9 — Storage and Transport
Standard
Manual 15: Approvals Brands-Inspection Legend Material — Container Seals
Guidance
Ostrich and emu standards council – Ostrich and emu processing standard 5 – Amendment 1 September 2002
Amendment
Last reviewed: