New Zealand Gazette – 2006 – No. 114

Page 3393

✨ Food Standards Amendment



5 OCTOBER 2006
NEW ZEALAND GAZETTE, No. 114
3393

Editorial note:

‘Process’ in relation to food is defined in Standard 3.2.2 as an activity conducted to prepare food for sale including chopping,
cooking, drying, fermenting, heating, pasteurising, thawing and washing, or a combination of these activities.
A number of the definitions of the facilities listed in the Schedule are adapted from the National Health Data Dictionary,
version 12. This Dictionary contains core definitions endorsed by the Australian Health Ministers Advisory Council as the
authoritative source of national standard definitions for use in clinical care delivery.

(2)

This Standard also applies to delivered meals organisations that –

(a) are food businesses; and

(b) process food for service to six or more vulnerable persons at any given time, and the food served is ready to eat
food which includes ready to eat potentially hazardous food.

Editorial note:

‘Potentially hazardous food’ is defined in Standard 3.2.2 as food that has to be kept at certain temperatures to minimise the
growth of any pathogenic micro-organisms that may be present in the food or to prevent the formation of toxins in the food.

(3)

This Standard does not apply to –

(a) food businesses that only serve milk or soy milk as, or in, a beverage; or

(b) delivered meals organisations that only deliver food.

(4)

Subclause 1(2) of Standard 1.1.1 does not apply to this Standard.

2

Interpretation

(1)

Unless the contrary intention appears, the definitions in Parts 3.1 and 3.2 of this Code apply in this Standard.

(2)

In this Standard –

milk includes flavoured and modified milk.

ready to eat in relation to food means food that is ready for consumption, but includes food that may be re-heated,
portioned or garnished or food that undergoes similar finishing prior to service.

vulnerable person means a person who is in care in a facility listed in the Schedule or a client of a delivered meals
organisation.

3

Food safety programs

(1)

A food business to which this Standard applies must comply with Standard 3.2.1.

(2)

Clause 6 of Standard 3.2.1 applies to a food business to which this Standard applies.

SCHEDULE

Column 1 Column 2
Facility Definition
Acute care hospitals Establishments which provide at least minimal medical, surgical or obstetric services for inpatient treatment or care, and which provide round-the-clock comprehensive qualified nursing services as well as other necessary professional services. Most patients have acute conditions or temporary ailments and the average stay per admission is relatively short. Acute care hospitals include: (a) Hospitals specialising in dental, ophthalmic aids and other specialised medical or surgical care; (b) Public acute care hospitals; (c) Private acute care hospitals; (d) Veterans’ Affairs hospitals.
Psychiatric hospitals Establishments devoted primarily to the treatment and care of inpatients with psychiatric, mental or behavioural disorders including any: (a) Public psychiatric hospital; (b) Private psychiatric hospital.
Nursing homes for the aged Establishments which provide long-term care involving regular basic nursing care to aged persons and including any: (a) Private charitable nursing home for the aged; (b) Private profit nursing home for the aged; (c) Government nursing home for the aged.
Hospices Freestanding establishments providing palliative care to terminally ill patients, including any: (a) Public hospice; (b) Private hospice.


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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2006, No 114


Gazette.govt.nz — PDF NZ Gazette 2006, No 114




✨ LLM interpretation of page content

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

🏥 Health & Social Welfare
Food standards, Amendment, Australia New Zealand Food Standards Code, Food Standards Australia New Zealand Act 1991