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Export Requirements for New Zealand

NZ-42 (May 7, 2014)

Asterisks (*) indicate the most recent revision to these requirements. To search, click on your browser's "Edit" menu, then click on "Find (on this page)". Enter "*" in the "Find What" field, then click "Find" or "Find Next" until all asterisks have been identified.

Eligible/Ineligible Products

  1. Eligible products

    The following are products regulated by FSIS that are currently being exported to New Zealand. This is not an exhaustive list and other product may be eligible for export. For further information on export requirements for product not specified please contact the Import Export Coordination and Policy Development Staff, (importexport@fsis.usda.gov), FAX (202) 720-7990, Phone (202) 720-0082 or (855) 444-9904, or animalimports@maf.govt.nz.
    1. Pork
      • Cooked Pork Products
      • Canned (or equivalent) pork products
      • Unprocessed fresh/frozen pork for cooking at a designated New Zealand establishment
      • Unprocessed fresh/frozen pork in consumer-ready packages of less than 3 kg (6.6 lb)*
    2. Poultry
      • Canned (or equivalent) poultry products
    3. Venison
      • Canned (or equivalent) venison products
      • Meat product manufactured from venison of New Zealand origin
    4. Beef and beef products require an eligibility assessment on a case-by-case basis, See Requirements for Beef and Beef Products.
      • Canned (or equivalent) beef products
      • Unprocessed beef products
    5. Casings
      • Sheep
      • Pork
  2. Ineligible products
    1. Fresh/frozen poultry products


Processing Requirements

Cooked Poultry Products - At this time, the New Zealand standard for cooked chicken/turkey from the United States is cooking to a minimum internal temperature of 70°C for at least 50 minutes, 80°C for 9 minutes, or 100°C for at least one minute.

Documentation Requirements

All FSIS export certificates accompanying the product must be signed by a FSIS veterinarian. The veterinary degree (DVM or equivalent) must be indicated after the signature.

The veterinary signature must be applied in a different color of ink to that of the printing.*

  1. The appropriate FSIS export certificates must be completed and be presented to MAF Biosecurity New Zealand upon arrival of the shipment. The following additional information is required on the FSIS Form 9060-5:
    1. Establishment number, name and address of slaughter and processing establishments
    2. Number of the container and container seal number
    3. Weight in kilograms (kg)
    4. Destination of the Consignment:
      • Port of loading/disembarkation
      • Vessel/voyage number
      • Port of destination in New Zealand
  2. Fresh/frozen pork, cooked pork and canned pork products - Obtain FSIS Form 9060-5, Meat and Poultry Certificate of Wholesomeness.
    1. Manufacturer's Declarations
      1. Each consignment of pork must be accompanied by one of the following statement signed by an authorized establishment official:

        The pork or pork products are derived entirely from pigs which were :
        • Resident in the United States of America, OR
        • Resident in Canada and exported to the United States of America for slaughter, OR
        • Resident and slaughtered in Canada and exported to the United States of America for further processing. I have determined the Canadian establishment(s) to be eligible for export to New Zealand, and I have provided a copy of the Canadian export certificate(s) to the FSIS certifying official.

        And

        • That during manufacture, quality control measures were in place to ensure that no cross contamination of untreated and treated products has occurred.
      2. Additional manufacturer's declarations for pork cooked in U.S. Establishments:

        The pork products have been subjected to a minimum core temperature of _____°C for at least ____ minutes.

        Note: New Zealand requires pork to be cooked to one of the following time/temperature combinations:

        56° C for 60 minutes
        57° C for 55 minutes
        58° C for 50 minutes
        59° C for 45 minutes
        60° C for 40 minutes
        61° C for 35 minutes
        62° C for 30 minutes
        63° C for 25 minutes
        64° C for 22 minutes
        65° C for 20 minutes
        66° C for 17 minutes
        67° C for 15 minutes
        68° C for 13 minutes
        69° C for 12 minutes
        70° C for 11 minutes

        An additional cooking alternative is 88°C for 60 seconds by microwave.

        An alternative procedure to cooking is processing in a manner so that the pH of the pork is 5 or below, OR the product is fermented (lactic curing) to a pH of 6.0 or lower and age-cured/ripened for at least 21 days; or qualified for official certification as Prosciutto di Parma or an equivalent 12 month curing process.

        Note: If the fresh/frozen pork is exported for cooking in New Zealand, the import permit will designate the name and address of the "Transitional Quarantine Facility" in New Zealand which will cook the product to one of the above time/temperature combinations.

        Additional information required to be provided by the exporter for canned product:
        • establishment number, name, and address of the thermal processing establishment
        • product description
        • thermal process description.
    2. FSIS Certification required for all pork products. The following statements are to be typed in the "Remarks" section of FSIS Form 9060-5 or on a FSIS Letterhead Certificate:
      1. African swine fever, Foot-and-Mouth disease, hog cholera, rinderpest, and swine vesicular disease have not occurred in the United States of America during the previous 12 months.
      2. The pig meat/pig meat products are derived from animals born, continuously raised and slaughtered in Canada and/or the United States of America.
      3. The products were derived from animals that passed veterinary ante-mortem and post mortem inspection at the time of slaughter.
      4. The products originate from a government licensed slaughtering establishment that slaughters animals for human consumption and operates under Government Veterinary Supervision.
      5. The products are sound and fit for human consumption.
      6. After examination of all records and documentation on which the Manufacturer's Declaration is based, and subsequent enquiry, I have no reason to doubt the veracity of the Manufacturer's Declaration."
  3. Requirements for Canned (or Equivalent) Pork Products
    1. The product must be shelf-stable (i.e. does not require refrigeration or freezing before opening).
    2. The product must be commercially prepared and packaged.
    3. The product must be in its original sealed packaging on arrival.
    4. Product must be either
      1. Heated in an unopened hermetically sealed container for a time and to a temperature, by superheated steam under pressure of 121 Celsius for 3 minutes (Fo3) and accompanied by an original manufacturer's declaration attesting to this. The manufacturer's declaration must accompany each shipment. It must be an original document that has been prepared by the manufacturer on letterhead paper and must be signed by the quality manager or equivalent.

        Note: No additional USDA certification is required if the product meets the above requirements.

        OR
      2. Product may be heated to one of the following equivalent Fo3 time/temperature parameters as long as it is accompanied by an original manufacturer's declaration attesting to this that is endorsed by a government official.

        110 degrees Celsius for 40 minutes
        111 degrees Celsius for 32 minutes
        112 degrees Celsius for 25 minutes
        113 degrees Celsius for 20 minutes
        114 degrees Celsius for 16 minutes
        115 degrees Celsius for 13 minutes
        116 degrees Celsius for 11 minutes
        117 degrees Celsius for 9 minutes
        118 degrees Celsius for 7 minutes
        119 degrees Celsius for 6 minutes
        120 degrees Celsius for 5 minutes
        121 degrees Celsius for 3 minutes
        122 degrees Celsius for 3 minutes
        123 degrees Celsius for 3 minutes
        124 degrees Celsius for 3 minutes
        125 degrees Celsius for 2 minutes
        126 degrees Celsius for 1 minute
        127 degrees Celsius for 46 seconds
        128 degrees Celsius for 37 seconds
        129 degrees Celsius for 29 seconds
        130 degrees Celsius for 23 seconds
        131 degrees Celsius for 18 seconds
        132 degrees Celsius for 15 seconds
        133 degrees Celsius for 12 seconds
        134 degrees Celsius for 9 seconds
        135 degrees Celsius for 7 seconds
        136 degrees Celsius for 6 seconds
  4. Requirements for Unprocessed Fresh/Frozen Pork for Cooking at a Designated New Zealand Establishment
    1. The products shall be identifiable as originating from the Unites States of America.
    2. The product must be accompanied by an import permit directing the consignment to the specific approved New Zealand establishment. This is available from animalimports@maf.govt.nz.
    3. The products shall be commercially packed in the original unopened packaging. Full containers of meat shall be sealed
    4. A manufacturer's declaration attesting to the following is required to accompany imports of unprocessed pork.

      "I, being the manager of the factory where the pig meat or pig meat products identified in this Zoosanitary Certificate have been manufactured certify that the pigmeat or pig meat products were derived entirely from pigs that were":
      1. resident in the United States of America;

        OR

      2. resident in Canada and exported to the United States of America for slaughter;

        OR

      3. resident and slaughtered in Canada and exported to the United States of America for further processing (NB: In this instance, a certificate must be provided by the Canadian Food Inspection Agency certifying that the pig meat or pig meat products described on this certificate have been produced in premises listed for the United States of America and are eligible for export to the United States of America and New Zealand.)
      4. The name and address of the processing premises.
      5. The processing premises registration number.
      6. A description (form and packaging) of the commodity contained in the consignment.
      7. Amount/weight (in kgs) of the consignment.
      8. The name and address of New Zealand importer.
      9. The signature of manufacturer and date on which it was signed.
    5. The following certification attestations are to be typed in the "Remarks" section of FSIS Form 9060-5 or on a FSIS Letterhead Certificate:*
      1. African swine fever, foot and mouth disease, hog cholera, rinderpest, and swine vesicular disease have not occurred in the United States of America during the previous 12 months.
      2. The pig meat/pig meat products are derived from animals born, continuously raised and slaughtered in Canada and/or the United States of America
      3. The products were derived from animals that passed veterinary ante-mortem and post mortem inspection at the time of slaughter.
      4. The products originate from a government licensed slaughtering establishment that slaughters animals for human consumption and operates under Government Veterinary Supervision.
      5. The products are sound and fit for human consumption.
      6. After examination of all records and documentation on which the Manufacturer's Declaration is based, and subsequent enquiry, I have no reason to doubt the veracity of the Manufacturer's Declaration.
  5. Unprocessed fresh/frozen pork in consumer-ready packages of less than 3 kg (6.6 lb): Obtain FSIS Form 9060-5, Meat and Poultry Certificate of Wholesomeness and an FSIS letterhead Certificate with the statements shown below and a Manufacturer’s Declaration shown below.*
    1. FSIS Letterhead Certificate statements:
      1. African swine fever, Foot-and-Mouth disease, hog cholera, rinderpest, and swine vesicular disease have not occurred in the United States of America during the previous 12 months.
      2. The pig meat/pig meat products are derived from animals born, continuously raised and slaughtered in Canada and/or the United States of America. Or Per NZ document The pig meat/pig meat products are derived from animals born, continuously raised and slaughtered in ……………………………………………(insert Canada and/or the United States of America)
      3. The products originate from a government licensed slaughtering establishment that slaughters animals for human consumption and operates under Government Veterinary Supervision. OR per NZ doc The pig meat/pig meat products have been prepared in establishments operating under ……………………………………………(insert Canadian or United States of America) Government Veterinary Supervision
      4. The products were derived from animals that passed veterinary ante-mortem and post mortem inspection at the time of slaughter.
      5. The products are sound and fit for human consumption.
      6. After examination of all records and documentation on which the Manufacturer's Declaration is based, and subsequent enquiry, I have no reason to doubt the veracity of the Manufacturer's Declaration.
    2. Manufacturer's Declaration
      I, …………………………………………… being the Manager of the factory where the pig meat/pig meat products identified in this Zoosanitary Certificate have been manufactured, certify that::

      The consignment includes prepared as consumer-ready cuts packaged for direct retail sale, not including minced (ground) meat, not including the head and neck, not exceeding 3kg per package, with the following tissues removed: axillary, medial and lateral iliac, sacral, iliofemoral (deep inguinal), mammary (superficial inguinal), superficial and deep popliteal, dorsal superficial cervical, ventral superficial cervical, middle superficial cervical, gluteal and ischiatic lymph nodes; and any other macroscopically visible lymphatic tissue (i.e. lymph nodes and lymphatic vessels) encountered during processing.

      Signature of: ________________________

      Date: _____________________________
  6. Cooked and canned poultry requirements - Obtain FSIS Form 9060-5, Meat and Poultry Certificate of Wholesomeness.
    1. Cooked Poultry Products - The following statements should be typed in the "Remarks" section of FSIS Form 9060-5 or on a FSIS Letterhead Certificate:
      1. The poultry products covered by this certificate have been derived from poultry slaughtered at a processing plant under the continuous control of the United States Department of Agriculture.
      2. No case of exotic Newcastle disease or avian influenza has occurred within a 10-kilometer radius from the plant supplying poultry to the processing plant in the preceding 2 months.
      3. All products were cooked to an internal temperature of 70° C for at least 50 minutes \ (80° C for at least 9 minutes or 100° C for at least one minute).
    2. Specified Cooked Poultry Products - Import health standards have been developed for specific named products that do not comply with the cooked poultry products standards listed above. In addition to the FSIS Form 9060-5, obtain a preprinted USDA/FSIS Letterhead Certificate from the FSIS Technical Service Center (Sanitary/Veterinary Certificate for Cooked Poultry Exported to New Zealand from the United States).
    3. FSIS Certification of canned poultry - The following statement should be typed in the "Remarks" section of FSIS Form 9060-5 or on a FSIS Letterhead Certificate:

      The poultry products covered by this certificate have been derived from poultry slaughtered at a processing plant under continuous control of the U.S. Department of Agriculture and were cooked to an internal temperature of at least 110°C for 20 minutes in sealed cans.
  7. Requirements for Pork Casings
    1. Obtain and complete FSIS Form 9060-7 (08/26/2011)  - Animal Casings Export Certificate for Countries Requesting Ante-mortem, Post-mortem, and Fit for Human Food Statements.
    2. FSIS 9060-7 must be stamped with the FSIS export stamp indicating the certificate number or replacement certificate number if a replacement certificate is issued.
    3. Printed name of the FSIS signing Veterinary Medical Officer.
    4. The weight in Kilograms.
    5. The following statements must be placed in the Remarks section of FSIS Form 9060-7 or a FSIS Letterhead Certificate:
      1. That the casings are the product of the United States and

        "Foot and mouth disease and rinderpest have not occurred in the United States of America during the twelve months immediately prior to manufacture of the products."

        "African swine fever, hog cholera (classical swine fever) and swine vesicular disease have not occurred in the United States of America during the twelve months prior to manufacture of the products."

        "The products were derived from animals that passed ante-mortem and post-mortem veterinary inspection at the time of slaughter and were processed in premises under the supervision of the controlling authority and in accordance with United States of America regulations."
  8. Requirements for exporting New Zealand origin sheep casings for human consumption
    1. Sheep Casings must be clearly identified as being of New Zealand origin, and accompanied by a copy of the original New Zealand export certificate signed and stamped by the veterinary authority of the United States of America.
    2. The consignment must not include lymph nodes, organs, or mechanically removed meat or any other animal by-products other than natural sheep casings.
    3. Obtain FSIS form 9060-18 (08/25/2011)  - Animal Casings Export Certificate for Countries Requiring Ante-mortem, Post-mortem, and Sound and Clean Statements.
    4. FSIS 9060-18 must be stamped with the FSIS rubber export stamp indicating the certificate number or replacement certificate number if a replacement certificate is issued.
    5. Printed name of the FSIS signing Veterinary Medical Officer.
    6. The weight in Kilograms.
    7. The following statements must be placed in the Remarks section of the 9060-18 or on a FSIS Letterhead Certificate:
      1. The sheep casings have been stored or processed in an establishment approved by the Veterinary Authority of the United States of America) that stores or processes meat, meat products or meat by-products for human consumption and operates under Government Veterinary Supervision.
      2. While in the approved establishment, sheep casings (have been maintained as separate from any meat, meat products or animal by-products not of New Zealand origin.
  9. Requirements for Meat Product Manufactured from Venison of New Zealand origin
    1. The following statements are to be typed in the "Remarks" section of FSIS form 9060-5 or on a FSIS Letterhead Certificate:
      1. Foot-and-Mouth disease and rinderpest have not occurred in the U.S. during the twelve months prior to the date of manufacture of the product.
      2. The venison used in for manufacture of these products was transported directly from New Zealand to the U.S.A.
      3. The products were processed in premises under the supervision of the controlling authority and in accordance with U.S. regulations.
      4. The products are sound and fit for human consumption.
    2. In Addition, the importer must also supply the following information:
      1. The name and address of exporter
      2. The name and address of manufacturer
      3. The description and type of product
      4. The official premises number (if applicable)
  10. Requirements for Beef and Beef Products

    Beef and beef products are permitted entry. However, they require an eligibility assessment on a case-by-case basis. The New Zealand Food Safety Authority (NZFSA) completes this assessment, which focuses on the likelihood of the product containing Specified Risk Material (SRM). U.S. exporters should apply directly or through their NZ importer to NZFSA Import & Export Strategy Group for assessment of beef products prior to exporting. Applications and questions should be directed to import.systems@nzfsa.govt.nz. Countries eligible to export bovine meat and bovine meat products to New Zealand are listed under Section 1.9, Imported Food Requirements: Bovine Meat and Bovine Meat Products.
    1. The following information and attestations are required and must be completed and signed by an Official Government Veterinarian and must accompany the consignment and be presented to MAF Biosecurity New Zealand upon arrival. The following statements must be printed on FSIS Form 9060-5, Meat and Poultry Certificate of Wholesomeness or on a FSIS Letterhead Certificate:
      1. The beef and/or beef product is derived from bovine animals that were slaughtered in the U.S., Canada or [enter name of country], and were processed/manufactured in the USA or Canada in federally registered and inspected establishments.
      2. The beef and/or beef products have been produced in accordance with the OIE standard relevant to the trade in the product certified.
      3. The products do not contain any specified risk materials (SRMs).
      4. That foot and mouth disease and rinderpest have not occurred in Canada and/or the United States of America during the twelve months immediately prior to manufacture of the products.
      5. That the products do not contain any specified risk materials (SRMs) which include tonsils, intestines, brains, eyes, spinal cord, skull and vertebral column (and protein products derived thereof), from bovine animals.
      6. That the products were derived from animals that passed ante-mortem and post-mortem veterinary inspection at the time of slaughter and were processed in premises under the supervision of the controlling authority and in accordance with Canadian and/or United States regulations.
      7. The products are sound and fit for human consumption.
  11. Statements allowed when product is to be re-exported to Japan - Upon the request of the exporter, the following information must be provided either in the "Remarks" section of FSIS Form 9060-5 or on an FSIS letterhead certificate (which is signed by the same FSIS Inspector signing the export certificate).
    1. Include the following for all products intended for re-export to Japan: "The meat and/or meat products described herein were processed under sanitary conditions in accordance with laws and regulations of the United States. The laws and regulations of the United States have been deemed to be equivalent to the inspection laws of Japan." Name, address, and establishment number of the slaughter (If product is quarter, half, or whole carcass) or processing plant (if packaged product). "Date (Month/Year) of Slaughter and Inspection," if product is quarter, half, or whole carcass or "Date (Month/Year) of Manufacture," if cuts or processed products, i.e., pack date. Note: Slaughter dates must be identified by the phase exactly as presented above "Date (Month/Year) of Slaughter and Inspection." (do not omit "...and inspection").
    2. For poultry to be re-exported to Japan include the following statement:

      "There have been no outbreaks of fowl pest (fowl plague) for at least 90 days in the United States. Further, in the area where birds for export (meat) were produced (such an area being within a minimum radius of 50 kilometers from the production farm), Newcastle disease, fowl cholera, and other serious infectious fowl diseases, as recognized by the United States, have not occurred for at least 90 days."
    3. Poultry is restricted for export to Japan from certain States for specific periods. Certification must be provided that poultry did not originate from or transit unsealed through these States during the restricted periods relative to each affected State. Obtain the appropriate statements from the Japan requirements.
    4. For pork to be re-exported to Japan, also include the following statement:

      "The USA is free of hog cholera; vaccination against hog cholera is prohibited; and importation of pigs vaccinated against hog cholera is prohibited."
  12. Meat and/or meat products exported to New Zealand and subsequently exported to Australia - Upon the request of the exporter, the following statement must be provided in the "Remarks" section of FSIS Form 9060-5 or an FSIS letterhead certificate if the product is compliant with Australia's requirements. Information about Australia's requirements can be obtained from the Export Library.
    1. "The product described in this certificate was produced in premises that are approved for export to Australia and the product is eligible for export to Australia."
  13. Product for Ship Stores or Airline - Obtain FSIS Form 9060-5, FSIS Meat and Poultry Certificate of Wholesomeness. "For Ship Stores" or "For Airline Food Service" must be added to the "Remarks" section of FSIS Form 9060-5 as applicable. All product types are eligible for Ship Stores or Airline use provided product does not enter New Zealand commerce.


Plants Eligible to Export

All Federally inspected establishments are eligible to export to New Zealand.

NZ-42 (May 7, 2014)

Last Modified May 07, 2014