2025Year5Month13Day, New Zealand Ministry for Primary Industries(MPI)AmendedFoodControl Plan(FCP),Which came into effect on the date of issue. The main points are as follows:

　　Check that the inspection plan is operating well;

　　The management water standard is shown in the table below;

　　Food purchasing, receiving and storage process;

　　Using water activity to control insect pests:the water activity of dried products must be less than or equal to0.85; pickled and cured products are not allowed to be diluted, and the necessary concentration of food additives and salt must be maintained;

　　Using acidic substances to control pests:Finished food acidifiedpHvalue must be stable at3.6or lower;pHvalue stable at3.6to4.6Finished products must be pasteurized or thoroughly cooked;

　　High temperature fumigation method to prevent pest damage:Meat fumigated at high temperature must be cooked at75℃ for at least30 seconds, and the refrigeration temperature after fumigation must be equal to or less than5℃.