Meat manuals

Note: Amendments are listed on the amendments page.

Industry standard 2 design and construction (MISC) / Industry agreed standard 2 design and construction (VISC)
Construction guidelines for premises, plant and equipment are documented. Industry Standard 2 deals with premises location, plans, water supply, hand wash and steriliser facilities, wash down and cleaning facilities, drainage, construction, vermin and insect proofing, staff amenities, stock yards and pens, freezers and coldstores. 

Industry standard 3 / Industry agreed standard 3 hygiene and sanitation (MISC &VISC)
This manual covers; hygiene within the meat industry, construction of premises, equipment, ventilation, water, drainage, cleanliness of work areas and equipment in edible and inedible areas, vermin control, cleanliness and handling of stock, hygienic dressing and product handling. Hygiene, medical examinations, protective clothing, equipment and amenities for personnel are also covered.

Industry standard 4 procurement of animals for food
Industry Standard 4 provides outcomes and principles for procurement and pre-slaughter handling of animals (stock, game and game meat) intended for human consumption. The hunting of animals in the wild for human consumption, provided for in this standard, is currently under review. This standard is therefore issued as a working draft and full implementation as an industry standard will be reviewed by the 1st October 2002.

Ostrich and emu processing standard 5
This manual is written in broad principles rather than defined work instructions. Contains the specifications for pre-slaughter, slaughter and dressing, and ante- and post-mortem inspection for ostriches and emus process in licensed premises.

Poultry industry processing standard 5
This manual is written in broad principles rather than defined work instructions. Contains the specifications for pre-slaughter, slaughter and dressing, post-slaughter requirements and ante- and post-mortem inspection for poultry processed in approved poultry processing premises.

Industry standard 6 / industry agreed standard 6 processing of edible product
Covers the branding, grading, wrapping, chilling, freezing, thawing, cutting, boning, canning and control of edible meat and meat products. It also covers process approvals, casings, bungs, fats, tallow and non meat substances used with edible product. It covers carcasses from grading until where they leave the premises. 

Industry standard 7 byproducts
This has been developed as the New Zealand standard for processing and handling of byproducts in all premises licensed or approved by NZFSA.

Industry standard 8 quality Assurance (MISC) / Industry agreed standard 8 quality assurance (VISC)
Encompasses procedures for the quality control of product, instructions for carton and product sampling, sampling and defect criteria.

Industry standard 9 storing and transport
IS 9 describes the requirements for the storage and transport of products and byproducts. These requirements shall apply whenever products and/or byproducts are stored in licensed or MAF Food Safetyapproved premises, transported between licensed or MAF Food Safetyapproved stores, or transported to a port in preparation for export. For the purposes of this industry standard, product does not include seafood.

Manual 11 contagious and exotic diseases
This manual contains details and guidelines on procedures in regard to contagious and exotic diseases. It lists: Salmonellosis.

Manual 15 approvals
This manual lists the approvals for brands, inspection legend material and container seals.

Manual 16 post-mortem inspection
Contains the requirements for Post-mortem inspection.

Manual 17 laboratory procedures
Lists meat and fat sampling, procedures for chemical residue, pathological specimens, species verification and trichinella testing. Laboratory equipment, instructions and procedures are documented.

Red Meat Code of Practice
Red Meat Code of Practice chapters 6, 7 and 8 are being issued to replace Manual 16. These will come into force on May 31 2015.