84 NEW ZEALAND GAZETTE No. 1

and (19) (c) and substituting in each case "AS 1766, Food microbiology".

[17.] Standard H4 is varied by omitting "AS 1095, Microbiological Methods for the Dairy Industry" from subclauses (5) (a), (5) (b), (5) (c) and (5) (d) and substituting in each case "AS 1766, Food microbiology".

[18.] Standard H5 is varied by omitting "AS 1095, Microbiological Methods for the Dairy Industry" from subclauses (9) (a), (9) (b) and (9) (c) and substituting in each case "AS 1766, Food microbiology".

[19.] Standard H8 is varied by omitting "AS 1095, Microbiological Methods for the Dairy Industry" from subclauses (11) (a) and (11) (b) and substituting in each case "AS 1766, Food microbiology".

[20.] Standard H9 is varied by—

[21.1] omitting subclause (3) (c) and substituting—

"(c) Reduced fat cheese and reduced fat cheese products may contain...

(i) not more than 20 g/kg of powdered cellulose;

(ii) modifying agents specified in Group I set out in Standard A10.";

[21.2] omitting clause (7) and substituting—

"(7) (a) Cheese may be coated with beeswax, paraffin wax, microcrystalline wax or a mixture of two or more thereof, with or without precoating using a polyvinyl acetate emulsion. Colourings used in waxes to which this clause applies shall be those specified in Standard A5 and no others.

(b) Cheese and cheese products may be coated with an edible coating containing a mixture of—

(i) glycerin;

(ii) modifying agents specified in Group I and Group IV of Table 1 to Standard A10; and

(iii) natamycin or sorbic acid, provided that the amount of natamycin or sorbic acid, once that coating is applied to cheese or a cheese product, does not exceed 15 mg/kg of the food to which the coating is applied.";

[21.3] omitting clause (8B) and substituting—

"(8B) Shredded or grated cheese may contain—

(a) not more than 20 g/kg in total of—

(i) powdered cellulose;

(ii) silicon dioxide or mixtures of these; and

(iii) modifying agents specified in Group I set out in Standard A10."; and

[21.4] omitting "AS 1095, Microbiological Methods for the Dairy Industry" from subclauses (22) (a) and (22) (b) and substituting in each case "AS 1766, Food microbiology".

[22.] Standard H10 is varied by omitting "AS 1095, Microbiological Methods for the Dairy Industry" (twice occurring) from subclause 5 (2) and substituting in each case "AS 1766, Food microbiology".

[23.] Standard K2 is varied by omitting clause (7A) and substituting—

"(8) The label on or attached to a package containing royal jelly, or a food containing royal jelly, must include, immediately following the name of the food (whether prescribed name, appropriate designation or trade name) and in type of 3mm, the statement—

THIS PRODUCT CONTAINS ROYAL JELLY WHICH HAS BEEN REPORTED TO CAUSE SEVERE ALLERGIC REACTIONS AND IN RARE CASES, FATALITIES, ESPECIALLY IN ASTHMA AND ALLERGY SUFFERERS.".

[24.] Standard K3 is varied by inserting after paragraph (1) (a) (iv)—

"(v) xylitol."

[25.] Standard L1 is varied by—

[25.1] omitting subparagraph (1) (b) (ii) (I);

[25.2] omitting "14 g/kg" from paragraph 1 (b) (ii) and substituting "20 g/kg";

[25.3] omitting subparagraph (3) (b) (ii) (G);

[25.4] omitting "14 g/kg" from paragraph 3 (b) (ii) and substituting "20 g/kg";

[25.5] omitting paragraph (5) (b) (viii);

[25.6] omitting "14 g/kg" from subclause 5 (b) and substituting "44 g/kg";

[25.7] omitting subparagraph (7) (d) (ii) (F); and

[25.8] omitting "14 g/kg" from paragraph 7 (d) (ii) and substituting "20 g/kg".

[26.] Standard N1 is varied by—

[26.1] omitting subclause (1A) (a) and substituting—

"(a) Raw peeled, sliced or cored fruits, 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."; and

[26.2] inserting after clause (10)—

"(10A) Raw peeled, sliced or cored fruits may be coated with an edible coating containing a mixture of—

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

(b) ascorbic acid or erythorbic acid; and

(c) sorbic acid, provided that the amount of sorbic acid, once that coating is applied to a fruit, does not exceed 80 mg/kg of the food to which the coating is applied."

[27.] Standard O2 is varied by omitting "(4) (a)" from paragraph 3 (6) (b) and substituting "(4A)".

[28.] Standard O8 is varied by omitting "AS 1095, Microbiological Methods for the Dairy Industry" from subclause 7 (a) and substituting "AS 1766, Food microbiology".

[29.] Standard R2 is varied by omitting subclause (3) (f).

[30.] Standard R7 is varied by omitting "AS 1095, Microbiological Methods for the Dairy Industry" from subclauses (7) (a), (7) (b), (7) (c) and (7) (d) and substituting in each case "AS 1766, Food microbiology".

[31.] Standard S4 is varied by omitting the words "Meat products, uncooked fermented" from Column 1 of Table 1 and substituting "Fermented comminuted meat products which have not been cooked".

[32.] Standard S5 is varied by omitting "AS 1095, Microbiological Methods for the Dairy Industry" from subclauses 4 (a) and 4 (b) and substituting in each case "AS 1766, Food microbiology".

[33.] The Food Standards Code is varied by omitting "AS 1766, Methods for the Microbiological Examination of Food" wherever occurring and substituting "AS 1766, Food microbiology".

Editorial Note: The above variation amends the following clauses—

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