Dry Aging Regulations in NZ

Companies selling meat products are typically required to ensure that they comply with the Australia New Zealand Food Standards Code.

Within New Zealand, the dry aging regulations of meat are set by government agencies responsible for food safety and agriculture.

Ministry for Primary Industries (MPI) is among these, focusing on export opportunities for primary industries. Ensuring that food is produced in a safe way, increasing in sector efficiency, increasing sustainable resource use, and overall protect New Zealand from biological risk, is what MPI strives at daily.

MPI establishes guidelines and standards to ensure the safety and quality of meat products throughout the country.

These meats, include dry aged products, that have undergone the dry aging process.

Regulations surrounding the dry aging process, cover aspects such as temperature control, sanitation, labeling requirements, and overall handling procedures to reduce the risk of food poisoning.

Furthermore, ensuring consumer confidence in the product they purchase.

To ensure that the dry aged products you are producing met the dry aging regulations, reach out to the government agency most relevant to your location.