New Zealand Gazette – 2005 – No. 196

Page 4932

✨ Food Standards Amendment



4932

NEW ZEALAND GAZETTE, No. 196

24 NOVEMBER 2005

Food Standards Australia New Zealand

Food Standards Australia New Zealand Act 1991

Australia New Zealand Food Standards Code – Amendment No. 83 – 2005

Food Standards Australia New Zealand Act 1991

Preamble

The variations set forth in the Schedule below are variations to Standards in the Australia New Zealand Food Standards Code published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, which have been varied from time to time.

These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.

Citation

These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 83 – 2005.

Commencement

These variations commence on gazettal with the exception of Items [6], [7] and [8] which commence 12 months from gazettal.

SCHEDULE

[1] Standard 1.2.8 is varied by omitting from Column 2 of Table 2 to subclause 2(2) the energy factor for Maltitol, substituting –

13

[2] Standard 1.3.3 is varied by –

[2.1] inserting in the Table to clause 14 –

Ice Structuring Protein type III HPLC 12 Manufacture of ice cream and edible ices 100

[2.2] inserting in the Editorial note following the Table to clause 14 –

For Ice Structuring Protein type III HPLC 12 in the Table to clause 14, the manufacturer and patent holder, Unilever, has undertaken to voluntarily label products where the processing aid has been used in the manufacturing process. This labelling will appear on the product as ‘ice structuring protein’. Unilever will also have information about ice structuring protein available to consumers.

[2.3] inserting into the Table to clause 17 –

Lipase, triacylglycerol EC [3.1.1.3] Candida rugosa

[3] Standard 1.3.4 is varied by inserting in the Schedule –

Specification for ice structuring protein type III HPLC 12 preparation

Ice structuring protein type III HPLC 12 preparation is a protein excreted from the fermentation of a genetically modified yeast (Saccharomyces cerevisiae) to which a synthetic gene encoding for the protein has been inserted into the yeast’s genome.

Assay Not less than 5 g/L active ice structuring protein type III HPLC 12
pH 3.0+/-0.5
Ash Not more than 2%
Appearance Light brown aqueous preparation
Heavy metals Not more than 2 mg/L
Microbial limits
Total microbial count <3000 per g
Coliforms <10 per g
Yeast and mould count <100 per g
Listeria sp. Absent in 25 g
Salmonella sp. Absent in 25 g
Bacillus cereus <100 per g

[4] Standard 1.4.2 is varied by –

[4.1] inserting in alphabetical order in Schedule 1, the foods and associated MRLs for the following chemicals –

AMOXYCILLIN INHIBITORY SUBSTANCE, IDENTIFIED AS AMOXYCILLIN EGGS T*0.01


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VUW Te Waharoa — PDF NZ Gazette 2005, No 196


Gazette.govt.nz — PDF NZ Gazette 2005, No 196




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Food Standards, Amendment, Australia New Zealand Food Standards Code, Food Safety, Regulations