New Zealand Gazette – 2005 – No. 196

Page 4934

✨ Food Standards Amendment



4934 NEW ZEALAND GAZETTE, No. 196 24 NOVEMBER 2005

Division 3 – Production of ready-to-eat poultry meat

3 Requirements for producers of ready-to-eat poultry meat
Division 3 of Standard 4.2.3 (production of ready-to-to-eat meat) applies to the producers of ready-to-eat poultry meat.

[8] The Australia New Zealand Food Standards Code is varied by inserting -

STANDARD 4.2.3

PRODUCTION AND PROCESSING STANDARD FOR MEAT

(Australia only)

Purpose and commentary

Reserved

Table of Provisions

Division 1 – Preliminary
1 Reserved
2 Interpretation

Division 2 – Reserved

Division 3 – Production of ready-to-eat meat
3 Interpretation
4 Requirements on producers of ready-to-eat meat
5 Additional requirements for uncooked comminuted fermented meat

Clauses

Division 1 – Preliminary

1 Reserved

2 Interpretation
(1) Unless the contrary intention appears, the definitions in Chapter 3 of this Code apply for the purposes of this Standard.

Division 2 – Reserved

Division 3 – Production of ready-to-eat meat

3 Interpretation
In this Division -

control means a measure that prevents, eliminates or reduces to an acceptable level, a food safety hazard.

HACCP plan means the -
(a) Codex HACCP plan, Annex to CAC/RCP1 1969, Revision 4 (2003); or
(b) HACCP plan outlined in Australian Standard AS-4696-2002.\n
handling means slicing, shaving or dicing, where it is followed by the packaging of the product in a modified atmosphere package.

producer of ready-to-eat meat means a food business that engages in the -
(a) making, manufacturing, producing, extracting, processing, preparing, treating, preserving, packing, cooking, thawing or handling of ready-to-eat meat; or
(b) handling of ready-to-eat meat for retail sale.

ready-to-eat meat means meat products intended to be consumed without further heating or cooking, and includes -
(a) cooked or uncooked fermented meat; and
(b) pâté; and
(c) dried meat; and
(d) slow cured meat; and
(e) luncheon meat; and
(f) cooked muscle meat including ham and roast beef; and
(g) other ready-to-eat meat that is susceptible to the growth of pathogens or the production of toxins.

4 Requirements on producers of ready-to-eat meat
A producer of ready-to-eat meat must implement a food safety management system that identifies, evaluates and controls hazards, and meets the requirements in Table 1 or Table 2 to this clause.

Table 1 to clause 4

  • Document all stages of production
  • Identify all food safety hazards and controls through the use of a HACCP plan
  • Document compliance with Standard 3.2.2 of this Code
  • Document the management system set out in clauses 3.3 to 3.10 of the Australian Standard AS4696-2002

Table 2 to clause 4

  • Comply with a food safety management system recognised by the relevant authority


Next Page →



Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2005, No 196


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




✨ LLM interpretation of page content

🏥 Amendment to Australia New Zealand Food Standards Code (continued from previous page)

🏥 Health & Social Welfare
Food Standards, Amendment, Australia New Zealand Food Standards Code, Food Safety, Regulations, Maximum Residue Limits, Poultry Meat, Eggs, Production, Processing