MEAT CODE READY

Press, Volume CIII, Issue 30568, 10 October 1964, Page 1

MEAT CODE READY

(From Our Own Reporter) WELLINGTON, October 9.

A comprehensive revision and consolidation of the Meat Regulations, setting significantly higher standards of hygiene and quality control have been completed and will probably be finally approved next week.

The regulations, the subject of considerable study and negotiation since July lak year, embody stringent restrictions and will eVen forbid smoking in any freezing works’ department in which edible products are handled. They are the final phase of a campaign to meet the most exacting health requirements abroad. Already, about 200 extra meat inspectors have been re-

cruited. About 100 of them are currently attending a course.

Freezing works have spent almost £4 million on improvements to works. For this the Government authorised bank overdrafts and advances from the Meat Industry Reserve Account.

These are repayable over 15 years for buildings and over seven years for plant and equipment. But repayment has not yet begun, pending a Government decision on the freezing firms’ application for special depreciation allowances—2o per cent—on the work carried out.

The regulations should take effect on Thursday night, in time for the new killing season about to begin. Because of local droughts, killing this year may begin in the South Island a week ahead of the official start of the season in Hawke’s Bay after Labour week-end. The regulations are to be introduced for this season under the existing Meat Act,

without waiting for its replacement by the Meat Bill, at present before Parliament. The regulations should ensure that New Zealand meets strict standards set by the World Federation of Veterinary Hygienists, of which the Dominion is a member. They will require longer standing time for stock between pasture and the slaughter, new techniques of dressing and of inspection and new sterilisation systems. The regulations will not insist on it, but the new “beef-on-the-rails” production-line system already introduced at the Hellaby works at Auckland and the J. C. Hutton plant at Eltham, are about to be emulated by several other export slaughter-houses. Because of varying labelling and dressing requirements, however, it will not be possible to issue one standard certificate, valid in all markets abroad.