✨ Food Processing Requirements
NEW ZEALAND GAZETTE
No. 170
Standard 1.6.2
Processing Requirements
(Australia Only)
Purpose
This Standard sets out the requirements for processing of foods regulated in Chapter 2 of this Code. This Standard does not apply to food produced in, or imported into, New Zealand.
Table of Provisions
1 Processing of milk and liquid milk products
2 Processing of cheese and cheese products
3 Processing of egg products
4 Eviscerated poultry
5 Dried meat
6 Crocodile meat
7 Game meat
8 Fermented comminuted processed meat
9 Production of fermented comminuted meat which has not been cooked
10 Semi-dry heat-treated processed meat
Schedule - Methods of analysis
Clauses
1 Processing of milk and liquid milk products
(1) Milk must be pasteurised by -
(a) heating to a temperature of no less than 72°C and retaining at such temperature for no less than 15 seconds and immediately shock cooling to a temperature of 4.5°C; or
(b) heating using any other time and temperature combination of equal or greater lethal effect on bacteria;unless an applicable law of a State or Territory otherwise expressly provides.
(2) Liquid milk products must be heated using a combination of time and temperature of equal or greater lethal effect on the bacteria in liquid milk that would be achieved by pasteurisation or otherwise produced and processed in accordance with any applicable law of a State or Territory.
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Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 170
Gazette.govt.nz —
NZ Gazette 2000, No 170
✨ LLM interpretation of page content
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Standard 1.6.2 - Processing Requirements for Foods
(continued from previous page)
🏥 Health & Social WelfareFood processing, Milk pasteurisation, Cheese products, Egg products, Poultry, Meat processing, Fermented meat, Heat-treated meat, Australia-only regulations