Manual guards New Zealand market access

“We are responsible for the Meat Industry Microbiology Methods manual; its validation and auditing of current microbiological methods and have been delivering annual reviews of the manual since the early ‘90s.”

“These days the manual is delivered via a website, and its purpose has evolved somewhat over the years. It always was a reference for New Zealand’s meat industry microbiology labs, the difference is that now we try and present the information in a way that makes it accessible to a wider meat industry audience; everyone from the lab workers with their science background to the meat worker on the processing plant floor. Methods that can be upheld internationally are presented in an easy-to-follow format with flowcharts, diagrams and photographs.”

John is the main editor of the manual, with assistance of other AgResearch Food Assurance and Meat Quality team members.

The manual is updated annually after a review of any changes to international standards of meat micro biology processes. Major changes are reviewed by MPI and New Zealand’s Laboratory Accreditation Scheme Panel (a consultative panel, which John sits on as an expert member). Those changes then go out to members for review before finally being adopted.

“We have adapted internationally recognised methods to meet New Zealand conditions, but in a way that are still acceptable to overseas auditors,” says John.

“This allows other markets to accept that New Zealand methods are equal to theirs, which then allows for a simpler, less costly testing procedures for our products in those markets.

“The manual is more than just words on a page, it is a vital part of the day-to-day processes that protect out market access for New Zealand meat products.”