New Zealand - Export requirements for milk and dairy products

Eligible/ineligible product

Eligible

• All dairy products

Production controls and inspection requirements

• As per Manufacturer's declaration, if milk has a pH of less than 7.0, it must be subjected to a minimum temperature of 72°C for at least 15 seconds – high temperature-short time pasteurisation (HTST) – or otherwise treated by a procedure formally approved by Biosecurity New Zealand, Ministry of Agriculture and Forestry.

Documentation requirements

Certificate

• Zoosanitary Certificate – Dairy products or dairy based foods for human consumption
• Manufacturer's declaration (prepared by the manufacturer)
  • Must be signed by manager of the establishment.
  • Declaration certifies the conditions set out by the New Zealand authorities for the import of dairy products or products containing dairy ingredients for human consumption into their territory.
  • Reference to this Manufacturer's declaration is made on the Zoosanitary Certificate.