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At peak season, New Zealand’s red meat industry supports over 25,000 people at more than 60 locations throughout the country. Ensuring the health and safety of these workers is critical and comes with its own unique set of challenges.

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Collectively, ourselves and our members believe that the value proposition for New Zealand’s meat industry includes not only the quality of our meat but also the ethical and safe manner in which it has been produced.

This is why the MIA has helped to facilitate our members to work together and develop a set of Health and Safety guidelines that we believe set the standard for the world’s meat industry.

This section encompasses the health and safety guidelines devised by our members as well as information to assist with training. If you need some assistance to find specific information ourside of that shown using the drop down menu to the left then please do not hesitate to contact us directly.