New Zealand  -  Hygiene standards  -  Food safety statement  -  Classification

HACCP-based food safety standards

New Zealand Beef and Lamb sets a world food safety standard. It's meat processing procedures are supported by internationally-recognised food safety systems such as Hazard Analysis Critical Control Points (HACCP), and New Zealand's own strict processing hygiene protocols,

Compared to competing meats, New Zealand Beef and Lamb stand out as microbiologically very clean. Some of the most sophisticated food safety systems are in place to ensure that New Zealand Beef and Lamb is safe to eat. Many meat processors have achieved internationally recognised quality assurance standards, such as ISO 9002.

All plants subject to HACCP

Since January 1999, all New Zealand's meat processors exporting to the United States have implemented the principles of HACCP (Hazard Analysis Critical Control Points) as a means of achieving food safety. HACCP has been chosen because it is a process with:

• International recognition - it is being adopted by the US, EU, Australia, Canada and many other importing and producing countries, and promoted by the Codex Alimentarius Commission (CAC).
• A focus on preventive measures throughout the food chain, in addition to end-product testing.
• The ability to focus resources on critical high-risk areas.

Government assured compliance

The New Zealand Government is responsible for assuring the safety and wholesomeness of food exported from the country.

All meat processed for export through licensed premises or under registered operations in New Zealand is subject to a comprehensive, government-controlled meat inspection process. The government department with overall responsibility for administering and auditing meat inspection in New Zealand is the Ministry of Agriculture and Forestry (MAF).

MAF's Food Assurance Authority (MAF Food) sets the regulations and standards for meat inspection.

Inspection is carried out at various points along the processing chain by trained meat inspectors employed by Asure New Zealand (a stand-alone government agency). Their work is checked and audited by the MAF Verification Agency (MAFVA).

Meat inspectors check each carcass to ensure the meat is free from diseases and fit for human consumption. Any product that is detained for not meeting hygiene standards is strictly separated from other product.

Next: Food safety status statement