New Zealand Gazette – 2000 – No. 170

Page 4676

✨ Food Standards



4676 NEW ZEALAND GAZETTE No. 170

3 Composition of sausage

Sausage must contain -

(a) no less than 500g/kg of fat free meat flesh; and

(b) the proportion of fat in sausage must be no more than 500g/kg of the fat free meat flesh content.

Division 3 - Information Requirements

4 Declaration of the presence of offal in food

(1) The presence of brain, heart, kidney, liver, tongue or tripe in a food, must be declared in accordance with subclause 4(3), either by the -

(a) class name offal; or
(b) specific type of offal.

(2) Subject to subclause (3), offal other than those specified in subclause (1) is prohibited to be present in food.

(3) Offal, otherwise prohibited in this Standard to be present in food, is not prohibited if the specific name of the offal present in the food -

(a) is declared on the label; or
(b) where the food is not required to bear a label, is otherwise declared to the purchaser.

5 Mandatory fat declaration where a reference is made to the fat content of minced meat

Where express or implied reference is made in relation to the fat content of minced meat, the maximum proportion of fat in the minced meat, expressed in g/100g, must be -

(a) declared on the label on package of the food; or
(b) where the food is not required to bear a label -

    (i) displayed on or in connection with the display of the food; or
    (ii) provided to the purchaser upon request.

6 Information required in relation to raw meat joined or formed into the semblance of a cut of meat

Where raw meat which has been formed or joined in the semblance of a cut of meat using a binding system without the application of heat, whether coated or not, a declaration that the meat is either formed or joined, in conjunction with cooking instructions indicating how the microbiological safety of the product can be achieved -

(a) must be included in the label; or
(b) if the food is not required to be labelled, must be provided to the purchaser.

7 Inspection brands

(1) Colourings permitted in Standard 1.3.1 may be applied to the outer surface of meat as a brand for the purposes of inspection or identification.



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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 2.2.1 - Meat and Meat Products (continued from previous page)

🏥 Health & Social Welfare
Food standards, Meat, Meat products, Compositional requirements, Labelling