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Letter of Introduction

Ref: 1110-2-97

Date: 24 March 1997

To: All holders of Manual 2: Construction Guidelines

Subject: Introduction of VISC Industry Agreed Standard 2: Design and Construction

Industry Standard 2 (IS 2): Design and Construction has been developed over the past 12 months by a working group comprising industry, MAF Quality Management and MAF Regulatory Authority (Meat and Seafood) representatives. It replaces the existing Manual 2: Construction Guidelines and represents a substantial change in philosophy and format from the existing manual. IS 2 is a performance standard and has been structured on the basis of outcomes and principles to provide maximum flexibility to industry to implement new and innovative concepts and ideas.

IS 2 has been developed as a New Zealand standard for design and construction for premises licensed, in terms of the Meat Act 1981, and premises approved by MAF RA (M&S). Specific importing country requirements relating to design and construction will be included in Manual 12. IS 2 excludes reference to the seafood industry in its present form, not withstanding, it is anticipated that with future industry consultation, design and construction standards for all industries will be aligned as far as is possible.

It is recognised that the introduction of new standards for design and construction may result in close scrutiny of the status of existing premises. Apart from the standards in IS 2 that are new or have been varied, the existing level of compliance with Manual 2 (if satisfactory) is the accepted application of the outcomes and principles in IS 2. If the existing level of compliance is unsatisfactory according to Manual 2 and that particular standard is unchanged in IS 2, then the normal procedures for identifying and rectifying non-compliance shall be used.

Given the structure of IS 2, uplifting any one section in isolation will not provide a coherent stand alone standard. In this regard, it will be crucial for users to initially focus on the introductory section of IS 2 which outlines its applicability and how it should be used.

As an essential component of the wider manual revision developments currently being undertaken a streamlining process will be necessary to ensure consistency across all manuals. Hence, while future amendments to IS 2 are inevitable, its concept, style, format and layout will remain the same.

IS 2 has been published with an optional cover design in accordance with the requirements of the Meat Industry Hygiene Council and the Venison Industry Standards Council. Where either cover could be used the choice is at the discretion of the user. Irrespective of the cover design the contents remain the same.

Regulations to be amended:

The development of IS 2 as a performance standard has proceeded on the basis of anticipated amendments to the current legislation. However, until such time as the necessary amendments to the Meat Regulations 1969 and the Game Regulations 1975 have occurred it will not be possible to implement some of the revised standards included in IS 2. It is anticipated that the necessary legislative amendments may not occur before 1 August 1997. The following table details the specific regulations affected. The requirement outlined in the regulation is to be applied until revoked or amended. MAP RA (M&S) will notify licensees when this has been enacted.

Meat Regulation		Industry Standard 2
31(a)	walls coved to 75mm	4.3.4	junctions to facilitate cleaning, if wet cleaning, to be coved to provide smooth transition
31(b)	walls to a height of 3m		No requirement
31(1)	stairs to have side curbs to a height of 150mm	4.8.1	stairs constructed to prevent contamination, box suggests 150 mm height
39(2)	room temperature 10 C	10.3.1&11.2.5	reference to Manual 3
62(1)(c)	facilities to be labelled INEDIBLE 50mm in height	6.7&9.2.11	facilities to be suitably identified
68(1)	inspectors amenities to have showers	7.6.3	showers not required in premises solely handling protected product
69(1)	employees amenities to have showers	7.7.2	showers not required in premises solely handling protected product
69(4)	locker base to be 300mm clear of floor	7.4.1	lockers to be sufficient distance clear of floor or flush with wall
91(4)	requirement for post mortem facility		No requirement
204(a)(i)	CKP, coving to 75mm	4.3.4	junctions to facilitate cleaning, if wet cleaning, to be coved to provide smooth transition
204(a)(ii)	CKP, walls to 1.8m		No requirement
255(2)	BPW, separate entrance for dead stock		No requirement
198	S, 69(1) employees amenities to have showers	7.7.2	showers not required in premises solely handling protected product

 

Meat Regulation		Industry Standard 2
38(2)(a)(iii)	angles between floor and wall rounded to height of 80 mm	4.3.4	junctions to facilitate cleaning, if wet cleaning, to be coved to provide smooth transition
38(2)(b)(I)	walls to a height of 3m		No requirement
38(2)(e)&(f)	stairs and walkways to have side curbs to a height of 150mm	4.8.1	stairs constructed to prevent contamination, box suggests 150mm height
44(2)	facilities for condemned or retained game to be identified in 50mm height letters	9.2.9.1,9.2.11,6.7	facilities to be suitably identified
44(3)	facilities to be labelled Inedible in 50mm height letters	9.2.11&6.7	facilities to be suitably identified
48	establishments to have foot or knee operated hand wash facilities	7.3.3	foot, knee or other approved method, exception for premises solely handling protected product
		15.3.6.1	GD, suitable means provided for cleaning premises, equipment and personnel
48(1)(a)	foot or knee operated hand wash facilities next to every toilet	7.3.3	foot, knee or other approved method, exception for premises solely handling protected product
50(2)	inspectors amenities to have showers	7.6.3	showers not required in premises solely handling protected product
51(1)	employees amenities to have showers	7.7.2	showers not required in premises solely handling protected product
51(3 )	locker base to be 25cm clear of floor	7.4.1	lockers to be sufficient distance clear of floor or be flush to walls

Interpretations of Regulations:

In conjunction with the implementation of IS 2 the following interpretations of the Meat
Regulations 1969 and the Game Regulations 1975 have been authorised by the Chief Meat
Veterinary Officer.

Meat Regulation		Industry Standard 2 Interpretation
31(a)	floors to be graded and drained	4.3.3	floors subject to wet cleaning to be graded and drained
31(e)(iii)	ceiling, if painted to be light in colour	4.2.9	colour not to disguise contaminants
31(I)	doors to be self closing	4.7.2	doors from exterior or byproduct areas to food and food support areas to be self closing or alternatively have ante room
42(4)	hot water (82 C) in all establishments and RSH	5.4.8.1	hot water (82 C) required in relation to operations and functions of premises
43(2)	condensation prevented from dripping on meat	10.2.2	condensation is minimised (see definition)
49(1)	every room where meat is processed, need conveniently located sterilisers	6.3.1.1	sterilisers provided as appropriate to the nature of process
59(2)	inedible material conveyed through edible department to be covered	6.7	exception to byproducts conveyed from slaughter floors
64	establishments to be vermin proof	4.10	premises to minimise entrance and harbourage of vermin (see definition)
183(1)(a)&(b)	label petfood bins INEDIBLE or red band	6.7	to be suitably identified
198	S, 43(2), condensation prevented from dripping on meat	10.2.2	condensation is minimised (see definition)
	S, 64, establishments to be vermin proof	4.10	premises to minimise entrance and harbourage of vermin (see definition)

 

Meat Regulation		Industry Standard 2 Interpretation
38(2)(a)(ii)	floors to be graded and drained	4.3.3	floors subject to wet cleaning to be graded and drained
38(2)(c)(iii)	ceiling, if painted to be of a light colour	4.2.9	colour not to disguise contaminants
38(2)(d)	doors from exterior to be self closing	4.7.2	doors from exterior or byproduct areas to food and food support areas to be self closing or alternatively have ante room
46(4)	hot water (82C) in all establishments	5.4.8.1	hot water required in relation to operations and functions of premises
47(1)	every room where deer slaughtered, game processed, need conveniently located sterilisers	6.3.1.1	sterilisers provided as appropriate to the nature of process
54	premises to be free of vermin	4.10	premises to minimise entrance and harbourage of vermin (see definition)
69(2)	condensation prevented from dripping on game	10.2.2	condensation is minimised (see definition)

Cancellation of Publications:

The following Manual, Circulars and Technical Directives are to be cancelled as from 1 October 1997:

Manual:
Manual 2:	Construction Guidelines
Circulars:
96/2/1	Sharing of refrigerated air between cold stores and chillers Also cancel other references 96/6/1, 96/9/1
93/2/1	Use of shipping containers as permanent facilities on licensed premises Also cancel other reference 93/RAM/13
89/2/1	Continuous roller towels Also cancel other references 89/MQ/71, 88/MQ/59
88/2/1	Stock yards - construction Also cancel other reference 88/4/1
87/2/2	Waste water containment - EC requirements Alternative circular number 87/5/6 still applies
86/2/1	Approval of processes and operations Alternative circular numbers 86/6/1 and 86/14/1 still apply
83/2/2	Compliance with the EC third country veterinary directive and certification of fresh meat exports Alternative circular numbers 83/12/15, 83/6/9 and 83/3/2 still apply
83/2/1	Personnel wash and implement sterilising facilities Alternative circular numbers 83/3/1 and 83/14/12 still apply
82/2/3	Plan submission and assessment
82/2/2/1	Beef viscera tables
81/2/2	Construction guidelines: rail heights in deer slaughter premises
81/2/1	Construction guidelines: deer yard construction
80/2/3/46	Pooling of water on the floor of edible areas
80/2/2/26	Construction standards: plant and equipment
79/2/1/5	Construction standards: plant and equipment
Note:	Circular 84/2/1 Submission of plans and specifications will remain current as at 1 October 1997.
Technical Directives:
94/72	Water nozzles (27.4.94)
94/141	Provision of drinking water in yards of deer slaughter premises (1.8.94)
94/214	Veterinary clinical examination pens (9.11.94)

Transitional Provisions:

The requirements of Industry Standard 2: Design and Construction shall apply to existing licenced and approved premises and any proposed premises as from 1 April 1997. However, for a transition period of 6 months (ie until 1.10.97) the existing Manual 2: Construction Guidelines will remain in place. Manual 2 is to be cancelled as from 1 October 1997.

Any applications to establish, licence or alter premises, in terms of Sections 25, 26 and 27 of the Meat Act 1981, will be assessed on the basis of compliance with IS 2 unless applicants provide

documented instructions that they wish their application considered on the basis of compliance with Manual 2.

Final Implementation Date:

1.10.97

Andrew McKenzie Chief Meat Veterinary Officer Ministry of Agriculture

Warwick Wilson Chairman Meat Industry Hygiene Council