New Zealand Gazette – 2000 – No. 170

Page 4682

✨ Food Standards



4682 NEW ZEALAND GAZETTE No. 170

3 Labelling etc of formed or joined raw fish

Where raw fish has been formed or joined in the semblance of a cut or fillet of fish using a binding system without the application of heat, whether coated or not, a declaration that the fish 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 on the label on the packaged of the fish; or

(b) if the food is not required to be labelled, must be provided to the purchaser.

Editorial Notes

Circumstances in which food is not required to be labelled are set out in Standard 1.2.1.

The Codex Alimentarius Standards for fish provide histamine levels as indicators for -

  1. Decomposition; and

  2. Hygiene and handling.

For decomposition, the relevant Standards state -

"The products shall not contain more than 10mg/100g of histamine based on the average of the sample unit tested. This applies only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenidae families."

For hygiene and handling, the relevant Standards state -

"No sample unit shall contain histamine that exceeds 20mg per 100g . This applies only to species of the families Scombridae, Clupeidae, Coryphaenidae, Scombresocidae and Pomatomidae."

These Codex Standards cover -

a) Quick frozen fish fillets;

b) Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh;

c) Eviscerated and uneviscerated quick frozen finfish;

d) Quick frozen fish sticks (fish fingers), fish portions and fish fillets - breaded or battered;

e) Canned sardines and sardine type products; and

f) Canned tuna and bonito.



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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 2.2.3: Fish and Fish Products (continued from previous page)

🏥 Health & Social Welfare
Food standards, Fish, Fish products, Labelling, Cooking instructions, Histamine, Decomposition, Hygiene