New Zealand Gazette – 2000 – No. 170

Page 4681

✨ Food Standards

20 DECEMBER NEW ZEALAND GAZETTE 4681

Standard 2.2.3

Fish and Fish Products

Purpose

This Standard defines the term ‘fish’ and provides a compositional standard specific to histamine in fish and fish products. This Standard also requires the provision of certain cooking instructions for raw fish which has been joined using a binding system without the application of heat.

Table of Provisions

1 Interpretation
2 Composition
3 Labelling etc of formed or joined raw fish

Clauses

1 Interpretation

In this Code -

fish means any of the cold-blooded aquatic vertebrates and aquatic invertebrates including shellfish, but does not include amphibians and reptiles.

Editorial note:

This Standard does not define specific names for fish.

In Australia, guidance on the specific naming of fish may be found in the Australian Seafood Handbook 1999.

In New Zealand, guidance may be found in the following publications:

the ‘Authorised Fish Names Circular’ (1995) issued by the New Zealand Fishing Industry Agreed Implementation Standards pursuant to Regulation 19 of the Fish Export Processing Regulations 1995; and

the Commerce Commission’s booklet titled ‘Food Labelling, Promotion and Marketing - A Guide for Manufacturers, Importers and Retailers’ (1998).

2 Composition

The level of histamine in fish or fish products must not exceed 200mg/kg.

VUW Te Waharoa — NZ Gazette 2000, No 170

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

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✨ LLM interpretation of page content

🏥 Standard 2.2.3: Fish and Fish Products

Domain🏥 Health & Social Welfare
KeywordsFood standards, Fish, Fish products, Composition, Histamine, Labelling, Cooking instructions

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