✨ Food Processing Standards
4668 NEW ZEALAND GAZETTE No. 170
(3) Liquid egg yolk must not be sold or used in the manufacture of food unless it has been pasteurised by being retained at a temperature not lower than 60°C for at least 3.5 minutes and immediately rapidly cooled to a temperature not greater than 7°C.
(4) Subject to subclause (2) of Standard 2.2.2, liquid egg white must not be sold or used in the manufacture of food unless it has been pasteurised by being retained at a temperature not lower than 55°C for at least 9.5 minutes and immediately rapidly cooled to a temperature not greater than 7°C.
Editorial note:
From raw material production to the point of consumption, egg products and products containing egg products should be subject to a combination of control measures, including, for example, pasteurisation, and such measures should be shown to achieve the appropriate level of public health protection
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for egg products are regulated under the Animal Products Act 1999, and until November 2002, the Food Act 1981.
4 Eviscerated poultry
(1) Poultry in the form of an eviscerated carcass may include the gizzard, heart, liver, neck or a combination thereof.
(2) Uneviscerated poultry must not be frozen.
Editorial note for New New Zealand:
For New Zealand purposes, processing requirements for poultry are regulated under the Animal Products Act 1999, and until November 2002, the Food Act 1981.
5 Dried meat
Dried meat means meat that has been dried to a water activity of no more than 0.85 but does not include slow dried cured meat.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for dried meat are regulated under the Animal Products Act 1999 and the Food Act 1981.
6 Crocodile meat
(1) In this clause -
crocodile meat means the skeletal muscle of the family Crocodylidae including any attached fat, connective tissue, nerve, blood and blood vessels, but does not include head meat.
(2) Crocodile meat must be derived from farmed animals and be handled in accordance with and under the conditions specified in the Standing Committee on Agriculture's Australian Code of Practice for Veterinary Public Health: The Hygienic Production of
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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, Egg products, Poultry, Dried meat, Crocodile meat, Animal Products Act 1999, Food Act 1981