New Zealand Gazette – 2000 – No. 170

Page 4661

✨ Food Safety Regulations

20 DECEMBER NEW ZEALAND GAZETTE 4661

Standard 1.6.1

Microbiological Limits for Food

Purpose

This Standard lists the maximum permissible levels of foodborne microorganisms that pose a risk to human health in nominated foods, or classes of foods. This Standard includes mandatory sampling plans, used to sample lots or consignments of nominated foods or classes of foods, and the criteria for determining when a lot or consignment of food poses a risk to human health and therefore should not be offered for sale, or further used in the preparation of food for sale. The microbiological standards included in the Schedule to this Standard are applicable to the foods listed in the Schedule.

Table of Provisions

1 Interpretation
2 Application
3 Sampling of foods for microbiological analysis
4 Prescribed methods of analysis
5 Microbiological limits in food

Schedule

Clauses

1 Interpretation

In this Standard -

n means the minimum number of sample units which must be examined from a lot of food as specified in Column 3 of the Schedule in this Standard.

c means the maximum allowable number of defective sample units as specified in Column 4 of the Schedule.

m means the acceptable microbiological level in a sample unit as specified in Column 5 of the Schedule.

M means the level specified in Column 6 of the Schedule, when exceeded in one or more samples would cause the lot to be rejected.

defective sample unit means a sample unit in which a microorganism is detected in a sample unit of a food at a level greater than m.

food means a food product listed in Column 1 of the Schedule.

microorganism means a microbiological agent listed in Column 2 of the Schedule.

VUW Te Waharoa — NZ Gazette 2000, No 170

Gazette.govt.nz — NZ Gazette 2000, No 170

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✨ LLM interpretation of page content

🏥 Standard 1.6.1 - Microbiological Limits for Food (continued from previous page)

Domain🏥 Health & Social Welfare
KeywordsFood safety, Microbiological limits, Sampling plans, Health risk, Food analysis, Standards, Schedule, Interpretation, Application

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