NZ red meat update to operational code post slaughter

To reflect the evolving standards and processes within the red meat industry, New Zealand Food Safety has published the Operational Code: Red meat post slaughter activity (Chapter 9).

The purpose of the code is to assist red meat primary processors to meet the requirements on post slaughter activities under the Animal Products Act 1999. The update was done to reflect:

• changes to Process Hygiene Index (PHI)
• updated references to legislation under the Animal Products Act 1999.

The code sets out requirements for red meat post slaughter activities and provides guidance on how to meet them. These requirements are set out in Regulations and Notices issued under the Animal Products Act 1999 (APA) to ensure red meat continues to be fit for its intended purpose following slaughter and dressing.

The scope of Operational Code: Red meat post slaughter activity applies to:

• farmed animals including sheep, lambs, cattle, bobby calves, deer, goats, pigs, horses, camelids, ostriches and emus
• killed wild animals, game estate animals and farmed gone feral animals of these species where relevant
• other species as relevant (eg, wallabies and chamois).

Click here to access the full document.

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