✨ Food Standards Variation
2890 NEW ZEALAND GAZETTE, No. 100 11 JULY 2011
[24.5] omitting from clause 10 –
Where a fermented comminuted manufactured meat or a fermented
substituting –
Where fermented comminuted manufactured meat or fermented
[24.6] omitting paragraph 11(3)(b), substituting –
(b) a minor ingredient of a processed product, where that ingredient comprises bovine fat or bovine tallow; and
[24.7] updating the Table of Provisions to reflect these amendments
[25] Standard 2.2.2 of the Australia New Zealand Food Standards Code is varied by omitting the first sentence of the Purpose, substituting –
This Standard provides definitions and requirements for egg and egg products.
[26] Standard 2.2.3 of the Australia New Zealand Food Standards Code is varied by –
[26.1] omitting the Purpose, substituting –
Purpose
This Standard defines the term 'fish' and requires the provision of certain cooking instructions for raw fish which has been joined using a binding system without the application of heat.
[26.2] omitting the Editorial note following clause 1, substituting –
Editorial note:
This Standard does not define specific names for fish. An Australian Fish Names Standard (AS SSA 5300) has been published which provides guidance on standard fish names to be used in Australia.
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Hard copies of the Australian Fish Names Standard (AS-SSA 5300) are available from Seafood Services Australia at http://www.seafood.net.au/shop.
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A searchable database of Australian Standard Fish Names is available at http://www.fishnames.com.au.
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New Zealand common, Maori, and scientific names for fish species are available from the website of the Ministry of Agriculture and Forestry at http://www.foodsafety.govt.nz/industry/sectors/seafood/fish-names/index.htm.
The Table to clause 5 of Standard 1.4.1 prescribes the maximum level of histamine permitted in fish and fish products.
[26.3] omitting clauses 2 and 3, substituting –
2 Labelling etc of formed or joined 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 package of the fish; or
(b) if the food is not required to be labelled, must be provided to the purchaser.
[26.4] updating the Table of Provisions to reflect these amendments
[27] Standard 2.3.1 of the Australia New Zealand Food Standards Code is varied by omitting the definition of peeled and/or cut fruit and vegetables in clause 1
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NZ Gazette 2011, No 100
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Food Standards (Proposal P1013 – Code Maintenance IX) Variation
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🏥 Health & Social WelfareFood Standards, Variation, Code Maintenance, Proposal P1013, Maximum Levels, Schedule Updates, Microorganisms, DHA, Egg Products, Fish Standards