✨ Food Standards
4674 NEW ZEALAND GAZETTE No. 170
Standard 2.2.1
Meat and Meat Products
Purpose
This Standard includes definitions, compositional and labelling requirements for meat and meat products. Processing requirements for processed meat products, including fermented comminuted meat products are contained in Standard 1.6.2.
The Agriculture and Resource Management Council of Australia and New Zealand (ARMCANZ) prescribe mandatory standards in Australia, but not New Zealand, that control the hygienic slaughter of animals for human consumption.
Table of Provisions
Division 1 - Interpretation
1 Interpretation
Division 2 - Compositional requirements
2 Limit on fluid loss from thawed poultry
3 Composition of sausage
Division 3 - Information Requirements
4 Declaration of the presence of offal in food
5 Mandatory fat declaration where a reference is made to the fat content of minced meat
6 Information required in relation to raw meat joined or formed into the semblance of a cut of meat
7 Inspection brands
8 Labelling of fermented comminuted processed meat
9 Labelling of fermented comminuted manufactured meat
10 Unpackaged fermented comminuted manufactured meat and fermented comminuted processed meat products
Schedule
Clauses
Division 1 - Interpretation
1 Interpretation
In this Code -
cured and/or dried meat flesh in whole cuts or pieces means meat flesh including any attached bone containing no less than 160g/kg meat protein on a fat free basis.
Next Page →
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
🏥 Standard 2.2.1 - Meat and Meat Products
🏥 Health & Social WelfareFood standards, Meat, Meat products, Compositional requirements, Labelling