✨ Food Standards Variation
NEW ZEALAND GAZETTE, No. 71
26 MAY 2011
(4) In this clause -
validate means -
(a) confirming a control measure for a critical control point or process is effective to minimise a food safety hazard; and
(b) providing objective evidence to confirm paragraph (a).
Table to clause 21
| Column 1 | Column 2 | Column 3 | Column 4 |
|---|---|---|---|
| Egg product | Retention temperature to be no less than (°C) | Retention time to be no less than (minutes) | Maximum temperature to be immediately rapidly cooled to (°C) |
| Egg pulp (without any sugar or salt) | 64 | 2.5 | ≤ 7 |
| Liquid egg yolk | 60 | 3.5 | ≤ 7 |
| Liquid egg white | 55 | 9.5 | ≤ 7 |
Editorial note:
For subclause 21(1), Standard 1.6.1 regulates microbiological limits for processed egg products.
22 Storage or transport of processed egg product
A processor must ensure that egg product processed under clause 21 is stored or transported under time and temperature conditions that control the growth of pathogenic micro-organisms.
23 Sale or supply
(1) An egg processor must not sell or supply eggs or egg product for human consumption if the processor knows, ought to reasonably know or to reasonably suspect, that the eggs or egg product are unacceptable.
(2) Subclause (1) does not apply to an egg processor that sells or supplies unacceptable eggs to an egg processor for processing in accordance with clause 21.
(3) An egg processor must not sell liquid egg white or liquid egg yolk unless it is processed in accordance with clause 21.
Editorial note:
Standard 1.2.3 requires unpasteurised egg products to be labelled with a statement that the product is unpasteurised.
Food Standards (Proposal P301 – Primary Production and Processing Standard for Egg and Egg Products – Consequential) Variation
The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on the date specified in clause 3 of this variation.
Dated this 20th day of May 2011.
Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand.
FOOD STANDARDS (PROPOSAL P301 – PRIMARY PRODUCTION AND PROCESSING STANDARD FOR EGG AND EGG PRODUCTS – CONSEQUENTIAL) VARIATION
1 Name
This instrument is the Food Standards (Proposal P301 – Primary Production and Processing Standard for Egg and Egg Products – Consequential) Variation.
2 Variation to Standards in the Australia New Zealand Food Standards Code
The Schedule varies the Standards in the Australia New Zealand Food Standards Code.
3 Commencement
These variations commence on 26 November 2012.
SCHEDULE – VARIATIONS TO THE AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE
[1] Standard 1.1.1 is varied by inserting in clause 2 -
egg product means the contents of an egg in any form including egg pulp, dried egg, liquid egg white and liquid egg yolk.
[2] Standard 1.6.1 is varied by -
[2.1] inserting in clause 1 -
processed in relation to egg product means pasteurised or subjected to an equivalent treatment.
[2.2] omitting from the Schedule, Pasteurised egg products, substituting -
Processed egg product
[3] Standard 1.6.2 is varied by omitting clause 3, substituting -
3 Deleted
[4] Standard 2.2.2 of the Australia New Zealand Food Standards Code is repealed.
Standard 2.2.2 – Eggs
The Board of Food Standards Australia New Zealand gives notice of the making of this Standard under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on 26 November 2012.
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NZ Gazette 2011, No 71
✨ LLM interpretation of page content
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Food Standards Australia New Zealand Act 1991 - Amendment No. 123 – 2011
(continued from previous page)
🏥 Health & Social Welfare20 May 2011
Food Standards, Australia New Zealand, Amendment, Eggs, Egg Product
- Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand