New Zealand Gazette – 2002 – No. 137

Page 3659

✨ Food Standards Amendment



17 SEPTEMBER

NEW ZEALAND GAZETTE

(b) food is made and packaged on the premises from which it is sold;

must be –

(c) displayed on or in connection with the display of the food; or

(d) provided to the purchaser upon request.

(4) Subclause (1) and subclause (3) do not apply to –

(a) food packaged in the presence of the purchaser; or

(b) foods for catering purposes; or

(c) food delivered packaged and ready for immediate consumption at the express order of the purchaser; or

(d) prepared filled rolls, sandwiches, bagels and similar products; or

(e) food sold at fund raising events; or

(f) food in a small package; or

(g) food standardised in Standard 2.9.1; or

(h) cured and/or dried meat flesh in whole cuts or pieces; or

(i) alcoholic beverages standardised in Part 2.7 of this Code.

Editorial note:
Cured and/or dried meat flesh in whole cuts or pieces is defined in Standard 2.2.1.

These declarations must be considered in the light of the prohibitions on false, misleading or deceptive representations in the Food or Health Acts and fair trading laws of New Zealand and the States, Territories and the Commonwealth. In so doing it is necessary to consider whether a false or misleading impression is conveyed to a purchaser of a particular food product.

In order to determine whether the characterising components or characterising ingredients of a food should be declared, a manufacturer of food should consider which declaration best reflects the nature of the food as sold. For example, milkfat is not typically an ingredient in ice cream, but would be considered to be a characterising component in ice cream, and should be so declared.

[8.3] omitting subclause 3(1), substituting –

(1) Subject to clause 4 and clause 4A, the proportion of a characterising ingredient or category of ingredients must be calculated in accordance with this clause, by dividing the ingoing weight of the ingredient or total weight of the ingredients within the category of ingredients by the total weight of all the ingoing ingredients of the food, and multiplying this amount by 100.

[8.4] inserting immediately following subclause 3(4) –

(5) The proportion of a characterising ingredient or category of ingredients may be calculated using the ingoing weight or minimum ingoing weight of the characterising ingredient or category of ingredients, provided that where a minimum ingoing weight is used, the declaration is made in accordance with paragraph 5(3)(b).



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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2002, No 137


Gazette.govt.nz — PDF NZ Gazette 2002, No 137




✨ LLM interpretation of page content

🏥 Amendment No. 62 to the Food Standards Code (continued from previous page)

🏥 Health & Social Welfare
Food Standards, Amendment, Code, Labelling, Nutrition Information, Characterising Ingredients