31 JULY 2014 NEW ZEALAND GAZETTE, No. 82 2275

2B Application of Division to retail sale activities
This Division does not apply to the retail sale activities of a meat producer.

2C Inputs
A meat producer must take all reasonable measures to ensure that inputs do not adversely affect the safety or suitability of meat or meat products.

2D Waste disposal
A meat producer must store, handle and dispose of waste in a manner that will not adversely affect the safety or suitability of meat or meat products.

2E Traceability
A meat producer must have a system to identify the persons -
(a) from whom animals were received; and
(b) to whom animals were supplied.

Editorial note:
State and Territory laws govern the slaughter and processing of animals for human consumption, including of animals in the wild, and the preparation, packing, transportation or storage of meat or meat products. These laws require persons involved in such activities to comply with the following Australian Standards:

• AS 4464:2007 – Hygienic Production of Wild Game Meat for Human Consumption
• AS 4466:1998 – Hygienic Production of Rabbit Meat for Human Consumption
• AS 4467:1998 – Hygienic Production of Crocodile Meat for Human Consumption
• AS 4696: 2007 – Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
• AS 5008: 2007 – Hygienic rendering of animal products
• AS 5010: 2001 – Hygienic Production of Ratite Meat for Human Consumption
• AS 5011: 2011 – Hygienic productions of natural casings for human consumption.

[2.2] updating the Table of Provisions to reflect these variations.

Food Standards (Proposal P1017 – Criteria for Listeria monocytogenes – Microbiological Limits for Foods) 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 25 July 2014.
Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand.

Note:
This variation will be published in the Commonwealth of Australia Gazette No. FSC 91 on 31 July 2014. This means that this date is the gazettal date for the purposes of clause 3 of the variation.

1 Name
This instrument is the Food Standards (Proposal P1017 – Criteria for Listeria monocytogenes – Microbiological Limits for Foods) Variation.

2 Variation to Standards in the Australia New Zealand Food Standards Code
The Schedule varies Standards in the Australia New Zealand Food Standards Code.

3 Commencement
The variations commence on gazettal.

SCHEDULE

[1] Standard 1.6.1 is varied by

[1.1] omitting the heading of the Standard “MICROBIOLOGICAL LIMITS FOR FOOD” and substituting “MICROBIOLOGICAL LIMITS IN FOOD”

[1.2] omitting the Purpose and substituting

Purpose
This Standard specifies the microbiological food safety criteria which determine the acceptability of a lot or consignment of food for sale or intended for sale. The Schedule to the Standard sets out sampling plans and the limits that a lot or consignment of food must comply with. Foods that fail to meet these limits may pose a risk to human health and must not be offered for sale.

[1.3] inserting in clause 1, in alphabetical order

"listericidal process means a process that reduces Listeria monocytogenes microorganisms in the food to a safe level."

*"ready-to-eat food means a food that –
(a) is ordinarily consumed in the same state as that in which it is sold; and
(b) will not be subject to a listericidal process before consumption; and
(c) is not one of the following –
(i) shelf stable foods;
(ii) whole raw fruits;
(iii) whole raw vegetables
(iv) nuts in the shell;
(v) live bivalve molluscs."