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M E M O R A N D U M
To |
Meat Industry Association – Caryll Shailer, Kevin Cresswell Abattoir Association – Stephen Macaulay Ostrich and Emu Standards Council – Ross Davies Venison Industry New Zealand – Mark O’Connor |
CC |
Tim Knox, NZ Standards Group Carol Barnao, Export Standards Group Bob Jackman, Science Group Chris Mawson, Su Langdon, NZFSA VA, Dudley Morrison, CIG |
Date |
15 September 2006 |
From |
Judy Barker Assistant Director ( Production and Processing) |
Subject |
CONSULTATION ON DRAFT CHAPTERS FOR MEAT CODE – LARGE MAMMALS AND LARGE BIRDS |
Background and update
The meat industry has used for many years, and still currently uses a range of industry/industry-agreed standards that need updating, including for the following reasons:
• Content covers more than the New Zealand standard;
• Current legislation is not covered;
• Modern processing technology often not considered;
• Terminology is out-of-date;
• Many references are present to overseas market access requirements both generally and specifically.
Much discussion has been had over the years, between NZFSA and interested parties within the meat industry, on the topic of modernising these standards. Initial revision work centred on slaughter and dressing in 2004 and industry comments were received in relation to that draft work. Since then, progress has been slow for various reasons, not the least of which has been resourcing constraints. Notwithstanding this, initial drafting work has occurred across most Industry/Industry Agreed Standards and generic HACCP plans and this work now continues as part of a New Zealand Standards Group project dedicated to addressing meat industry issues. Prioritisation has been given to slaughter and dressing through to disposition of examined product, and this is now being followed by revision of IS/IAS 6 (with the inclusion of new material on spray chilling, refrigeration and PHI) and IS/IAS3.
The proposed Code of Practice which covers the NZ standard is expected to consist of the following parts:
• Part 1 –Overview to Code of Practice
• Part 2 – Good operating practice
• Part 3 – HACCP application (Generic RMP models)
• Part 4 – Identification and control of risk factors related to wholesomeness and labelling
It is proposed Part 2 would contain the following chapters:
Chapter 1 –Introduction
Chapter 2 – Design and construction
Chapter 3 – Cleaning and sanitation
Chapter 4 – Procurement/supply of animal material (with guidance annex on animal welfare)
Chapter 5 – Slaughter and dressing
Chapter 6 – Presentation for Post-Mortem examination
Chapter 7 – Post-Mortem examination
Chapter 8 – Dispositions
Chapter 9 – Further processing
Chapter 10 – Transport
The highlighted chapters are those currently being circulated in draft form for consultation.
Each chapter has been presented in the following way:
• Purpose and Scope;
• Regulatory requirements;
• Procedures (for compliance);
• Guidance (boxed text);
• Any relevant appendices
This layout would be consistent with other Codes of Practice being developed with other Animal Product Sectors. Export and market access requirements will be issued separately.
Accompanying documents
Please find the following draft chapters that are ready for your perusal:
• Processing of Meat Products – Part1: Overview
• Chapter 5 - Slaughter and dressing
• Analysis of submissions – Chapter 5 (last round of consultation)
• Chapter 6 - Presentation for Post-Mortem examination
• Chapter 7 – Post-Mortem examination
• Chapter 8 – Dispositions
Information not used in these draft documents has been salvaged for consideration for:
• inclusion in another chapter, or
• for GREX; or
• for OMAR; or
• for deletion.
I propose that we establish a working group of industry and regulatory persons in November 2006 to discuss the contents of these chapters.
Can you please send any comments on the drafts to us by 31 October 2006. Please address comments to:
Sian Reynolds
Coordinator (Administration)
NZFSA
P O Box 2835
WELLINGTON
Or email sian.reynolds@nzfsa.govt.nz
Yours faithfully
Judy Barker
Assistant Director (Production & Processing)
New Zealand Standards
New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND
Phone: +64 4 894 2500
Fax: +64 4 894 2501
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