import health standard for the importation of turkey meat and turkey meat products into new zealand from the united kingdom available in english 11 pages . the products must originate from bernard matthews ltd establishments which are free from infectious bursal disease virus type 1. the products must originate from an establishment with flock freedom from turkey viral hepatitis on the basis of liver condemnation rates less than 30 . the products either3.1must have originated from birds hatched and kept in an establishment with all the following measures there is no vaccination of broilers for avian influenza virus avian paramyxovirus-1 salmonella pullorum or s.gallinarum the establishment is in a zone free from both notifiable avian influenza and newcastle disease according to definitions given in the current terrestrial code the establishment has flock freedom from infection with avian paramyxovirus-1 based on routine screening using the intra-cerebral pathogenicity index icpi test where negative means icpi less than 0.0 the establishment has routine screening for avian paramyxoviruses other than paramyxovirus-1 using the haemagglutination test and has remained free of evidence of these viruses for the 21 days prior to slaughter of the birds from which the turkey meat or turkey meat products have been derived the establishment has flock freedom from salmonella arizonae s.gallinarum and s. pullorum based on routine screening of parent and broiler flocks using either the rapid slide agglutination or serum agglutination test. or3.2have been cooked so that they reach a minimum core temperature of 79 degrees celsius and then held at a core temperature of 70degrees celsius for at least 30 minutes or 80 degrees celsius for at least 5minutes. the products must be derived from broiler birds that passed veterinary ante- mortem and post-mortem inspection at the time of slaughter. the establishments and product must fully comply with european community law and the product is eligible for intra-community trade without restriction. the products must be fit for human consumption and hazard analysis critical control points haccp were implemented at all points of slaughter and processing. the products must be processed before turkey meat or turkey meat products of lower health status to avoid cross-contamination. the products must be placed in a container with an official seal