15 JANUARY NEW ZEALAND GAZETTE 83

coated or not), any word or words that would, if the food were packaged, be required by clause 44 to be included in the label on or attached to the package;

must be displayed in connection with the food in type of not less than 9 mm.

(2) Where a fermented comminuted manufactured meat or a fermented comminuted processed meat product is offered for sale other than in a package, the prescribed name of the food must be displayed in connection with the food in type of not less than 9 mm, provided that in the case of—

(a) fermented comminuted manufactured meat which has not been heat treated or cooked; and

(b) fermented comminuted processed meat product which has not been heat treated or cooked;

the words “not heat treated” may be omitted.

[12.12] omitting the heading to clause 60 and substituting—

“Fermented comminuted meat products which have not been cooked”.

[12.13] omitting “Uncooked fermented meat products” and “an uncooked fermented comminuted meat product” from clause 60 and substituting respectively “Fermented comminuted meat products which have not been cooked” and “a fermented comminuted meat product which has not been cooked”.

[12.14] omitting subclauses 60A (1), (2), (3) and (4) and the editorial note to clause 60A and substituting—

“Production of fermented comminuted meat products which have not been cooked.

Editorial Note: Advisory Guidelines for the Hygienic Production of Uncooked Fermented Comminuted Meat Products have been published by the Australia New Zealand Food Authority to assist manufacturers and officials to give effect to the provisions in this clause. A revised edition of these guidelines will be published to reflect changes to Standard C1.

60A. (1) In this clause—

(a) a product has been ‘cooked’ if it has had its core temperature maintained at 65°C for at least 10 minutes or an equivalent combination of time and higher temperature; and

(b) ‘starter culture’ means a preparation of micro-organisms prepared for the purpose of fermenting meat which—

(i) successfully competes for the nutrients in the meat medium;

(ii) produces microbial inhibitors;

(iii) is microbiologically safe; and

(iv) produces a controlled reduction of the pH of the meat mix.

(2) Fermentation of a comminuted meat product which will not be cooked must be initiated through the use of a starter culture.

(3) A previously fermented or fermenting meat product must be cooked prior to use as an ingredient in a fermented comminuted meat product which will not itself be cooked.

(4) The number of Escherichia coli organisms in a fermented comminuted meat product which will not be cooked must be monitored and recorded for the:

(a) ingoing raw meat ingredients; and

(b) product after fermentation and any subsequent process.

[12.15] omitting “uncooked fermenting comminuted meat products” from subclause 60A (5) and substituting “fermenting comminuted meat products which will not be cooked”.

[12.16] omitting “an uncooked fermented comminuted meat product” from subclause 60A (7) and substituting “a fermented comminuted meat product which will not be cooked”.

[12.17] omitting “an uncooked comminuted meat product” from subclause 60A (8) and substituting “a fermented comminuted meat product which has not been cooked”.

[12.18] omitting “uncooked”, wherever occurring, from Methods 2, 3, 4 and 9 of the Schedule.

[13.] Standard F1 is varied by—

[13.1] omitting clause (2) and substituting—

“(2) (a) Raw peeled or sliced vegetables, whether prepared for retail or manufacturing purposes, may contain added ascorbic acid, erythorbic acid, their sodium salts or a mixture of these substances as antioxidants.

(b) Subject to paragraphs (2) (c) and (2A) (b), raw peeled tomatoes, whether whole or sliced, may contain not more than 50 mg/kg of sulphur dioxide.

(c) If raw peeled potatoes are treated with ascorbic acid or erythorbic acid as mentioned in paragraph (a), they must not contain any sulphur dioxide.

[13.2] omitting clause (2A) and substituting—

“(2A) (a) Raw peeled or sliced vegetables may be coated with an edible coating containing a mixture of—

(i) modifying agents specified in Group I, Group II and Group III of Table 1 to Standard A10;

(ii) ascorbic acid or erythorbic acid;

(iii) sorbic acid, provided that the amount of sorbic acid, once that coating is applied to a vegetable, does not exceed 80 mg/kg of the food to which the coating is applied; and

(iv) in the case of raw peeled potatoes only, L-cysteine monohydrochloride.

(b) If raw peeled potatoes are dipped in a solution as mentioned in paragraph (a), they must not contain any sulphur dioxide.”.

[14.] The Food Standards Code is varied by deleting Standard G3.

[15.] Standard H1 is varied by omitting “AS 1095, Microbiological Methods for the Dairy Industry” from subclauses (19) (a), (19) (b) and (19) (c) and substituting in each case “AS 1766, Food microbiology”.

[16.] Standard H2 is varied by—

[16.1] omitting “pasteurised whipped thickened reduced cream, pasteurised whipped thickened light cream” from clause (19) and substituting “pasteurised whipped thickened cream”.

[16.2] omitting “, ultrapasteurised whipped thickened reduced cream and ultrapasteurised whipped thickened light cream” from clause (19) and substituting “and ultrapasteurised whipped thickened cream”.

[16.3] omitting “AS 1095, Microbiological Methods for the Dairy Industry” from subclauses (19) (a), (19) (b).