New Zealand Gazette – 2000 – No. 170

Page 4670

✨ Food Processing Standards



4670 NEW ZEALAND GAZETTE No. 170

(3) A fermented comminuted processed meat is cooked if it has had its core temperature maintained at 65°C for a period of at least 10 minutes, or an equivalent combination of time and higher temperature.

(4) A fermented meat product must not contain mechanically separated meat or rendered trimmings unless it has been cooked in accordance with subclause (3).

Editorial note:

Processed meat in this clause includes processed meat and manufactured meat in accordance with Standard 2.2.1, irrespective of the prescribed names set out in that Standard.

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.

Editorial note for New Zealand:

For New Zealand purposes, processing requirements for fermented comminuted processed meat are regulated under the Food Act 1981.

9 Production of fermented comminuted meat which has not been cooked

(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 during production; 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; and

        (ii)   produces microbial inhibitors; and

        (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.

(5) The pH of fermenting comminuted meat products which will not be cooked, measured in accordance with Method 1 in the Schedule, and the fermentation room temperature, must be monitored and recorded during fermentation.

(6) Measurements recorded under subclauses (4) and (5) must be kept either for 1 year after the end of the minimum durable life of the product, or 2 years, whichever is the greater.



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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2000, No 170


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




✨ LLM interpretation of page content

🏥 Standard 1.6.2 - Processing Requirements for Foods (continued from previous page)

🏥 Health & Social Welfare
Food processing, Fermented comminuted processed meat, Cooking standards, Food safety, Food Act 1981