Setting the Standard in Food Safety

New Zealand sets the standard in food safety.

Some of the most sophisticated food safety systems in the world are in place to ensure that New Zealand Beef and Lamb is safe and, microbiologically, very clean.

As well as their own strict processing hygiene protocols, many meat processors have achieved internationally recognised quality assurance standards, such as ISO 9002.

Since January 1999, all New Zealand meat processors exporting to the United States have implemented the principles of HACCP (Hazard Analysis Critical Control Points). HACCP has been chosen because it is a process with:

  • International recognition - adopted by the US, EU, Australia, Canada and many other importing and producing countries, and promoted by the Codex Alimentarius Commission (CAC).
  • A focus on preventive measures throughout the food chain, in addition to end-product testing.
  • The ability to focus resources on critical high-risk areas.