11 OCTOBER 2012 NEW ZEALAND GAZETTE, No. 124

3567

[7.4] omitting from the Table to clause 16

"Bromelain Pineapple stem (Ananas comosus)"
EC 3.4.22.4

and substituting

"Stem bromelain Pineapple stem (Ananas comosus)
EC 3.4.22.32
Fruit bromelain Pineapple fruit (Ananas comosus)"
EC 3.4.22.33

[7.5] omitting from the Table to clause 17 "Lactocococcus" and substituting "Lactococcus"

[7.6] omitting from the Table to clause 17 "Microccocus" and substituting "Micrococcus"

[7.7] omitting from the Table to clause 17 "Rhizophus" (twice occurring) and substituting "Rhizopus"

[7.8] omitting from the Table to clause 17 "amyloliquifaciens" and substituting "amyloliquefaciens"

[7.9] omitting from the second Editorial note to clause 17 "Microccocus luteus" and substituting "Micrococcus luteus"

[8] Standard 1.3.4 is varied by

[8.1] inserting in paragraph 2(b) "and FAO JECFA Monographs 11 (2011)" after "and FAO JECFA Monographs 10 (2010)"

[8.2] omitting paragraph 2(c) and substituting

"(c) Food Chemicals Codex (8th Edition) published by Unites States Pharmacopoeia (2012)."

[8.3] omitting from the Specifications for nucleotides in the Schedule

"Inosine – 5' monophosphate disodium salt (IMP)

1. Empirical chemical formula: C₁₀H₁₁N₄Na₂O₈P·7.5OH₂O
   In addition the compound must be of the 5 species, ie the disodium monophosphate structure is attached to the fifth carbon in the central structure.

2. Molecular weight: 527.25

3. Structure/ Physical character: Occurs as a colourless or white crystal or as a white crystalline powder. It is odourless and has a characteristic taste.

4. Solubility: 24 g is soluble in 100 g of water at 20°C; is stable in acid liquids under the identical conditions"

[8.4] omitting from the Specifications for nucleotides in the Schedule

"Guanosine – 5' monophosphate disodium salt (GMP)

1. Empirical chemical formula: C₁₀H₁₂N₅Na₂O₈P·7.5OH₂O
   In addition the compound must be of the 5 species, ie the disodium monophosphate structure is attached to the fifth carbon in the central structure.

2. Molecular weight: 533.26

3. Structure/ Physical character: Occurs as a colourless or white crystal or as a white crystalline powder. It is odourless and has a characteristic taste.

4. Solubility: 20 g is soluble in 100 g of water at 20°C; becomes gelatinous in acid liquids under the identical conditions"

[9] Standard 1.4.1 is varied by

[9.1] omitting from the Purpose "a ML" and substituting "an ML"

[9.2] omitting from the Purpose "A ML" and substituting "An ML"

[9.3] omitting from the Table to clause 5 "The ML for Tutin to cease on 31 March 2011"

[10] Standard 1.5.2 is varied by inserting in Item 1.2 of the Schedule "lines" after "canola"

[11] Standard 2.5.4 is varied by omitting from paragraph (a) of the definition of cheese in clause 1 "coagulating wholly or partly milk" and substituting "wholly or partially coagulating milk"

[12] Standard 3.2.2 is varied by

[12.1] omitting from clause 1 and subclauses 14(1), 16(1) and 16(3) "food-borne" (wherever occurring) and substituting "foodborne"

[12.2] omitting from paragraph 5(2)(b) "an appropriate designation" and substituting "a name or a description of the food sufficient to indicate the true nature of the food"

[13] Standard 3.2.3 is varied by omitting from the Editorial note to clause 1 "2004"

[14] Standard 4.1.1 is varied by

[14.1] omitting the Table of Provisions and substituting

"Table of Provisions

Division 1 – Preliminary

1 Interpretation

2 Application

3 When an animal or food is unacceptable

Division 2 – General food safety management requirements

4 The general food safety management requirements

5 Food safety management statements"

[14.2] inserting before clause 1

"Division 1 – Preliminary"