Keith Gutsell, of Invercargill, said the integrity of New Zealand’s world-class meat industry was under threat from the government’s plan to allow meat companies to inspect their own export product.
He believed it was the Meat Industry Association — which represents the country’s processors and exporters — that should lead the fight against the proposal.
Sirma Karapeeva finished with the organisation early last month after six years in the role and her successor is yet to be named.
Mr Gutsell said he had more than 40 years’ senior leadership experience spanning governance, industrial relations, international food safety regulation and public sector reform.
‘‘To counter the threat of privatisation, the MIA needs someone at the helm who understands the industry from the plant floor to the international negotiating table,’’ he said.
While Mr Gutsell acknowledged it was a long shot, he said his application for the role was made seriously.
He feared shortcuts would be taken if the independence of meat inspectors was removed.
New Zealand’s meat inspection had been held up as ‘‘world-class’’ and he questioned why there was a need to change it.
When contacted for comment, New Zealand Food Safety deputy director-general Vincent Arbuckle said food safety had always been, and would always remain, non-negotiable.
‘‘NZFS would never propose changes that would jeopardise the safety or reputation of New Zealand’s meat for export or domestic consumption,’’ he said.
The proposed changes were about further aligning the export requirements for red meat with international best practice, including international guidelines set out in CODEX that were in place to ensure safe, effective trade.
The proposals also sought to align the export rules with New Zealand’s domestic regulatory meat system established under the Animal Products Act.
A government official would still be present on each slaughter chain at the final inspection point.
‘‘We know these changes can be effective because a number of export red meat establishments have been performing company inspection for more than a decade with no food safety incidents. They account for roughly 17% of all slaughter establishments and have exported millions of kilograms of meat.’’
Public consultation closed on January 23 and about 130 submissions were received. NZFS was now considering the submissions, Mr Arbuckle said.
