✨ Food Standards Variation
NEW ZEALAND GAZETTE, No. 82
31 JULY 2014
[1.4] omitting subclause 2(2) and substituting
"(2) The limit for SPC in the Schedule does not apply to powdered infant formula products that contain lactic acid producing microorganisms."
[1.5] omitting clause 4 and substituting
"4 Reference methods of analysis
(1) The following reference methods must be used to determine whether a food has exceeded the maximum permissible levels of microorganisms specified in the Schedule in relation to that food -
(a) for a food other than packaged water, packaged ice or mineral water -
(i) the relevant method prescribed by Australian Standard AS5013; or
(ii) the relevant method referenced by Australian Standard AS5013 and prescribed by the International Organization for Standardization; or
(iii) any equivalent method as determined by -
(A) Australian New Zealand Standard AS/NZS 4659; or
(B) ISO 16140:2003; and
(b) for packaged water, packaged ice or mineral water—the relevant method prescribed by Australian New Zealand Standard AS/NZS 4276.
(2) A reference to a Standard in subclause (1) is a reference to that Standard as in force at the commencement of this provision."
[1.6] inserting after clause 5
"6 Food in which growth of Listeria monocytogenes will not occur
(1) For the purposes of the Schedule, growth of Listeria monocytogenes will not occur in a ready-to-eat food if -
(a) the food has a pH less than 4.4 regardless of water activity; or
(b) the food has a water activity less than 0.92 regardless of pH; or
(c) the food has a pH less than 5.0 in combination with a water activity of less than 0.94; or
(d) the food has a refrigerated shelf life no greater than 5 days; or
(e) the food is frozen (including foods consumed frozen and those intended to be thawed immediately before consumption); or
(f) it can be validated that the level of Listeria monocytogenes will not increase by greater than 0.5 log cfu/g over the food’s stated shelf life.
(2) For the purposes of the Schedule, a ready-to-eat food that does not receive a listericidal process during manufacture is taken to be a food in which growth of Listeria monocytogenes will not occur if the level of Listeria monocytogenes will not exceed 100 cfu/g within the food’s expected shelf life.
(3) For the purposes of subclause (2), a ready-to-eat food that does not receive a listericidal process during manufacture is taken to include -
(a) ready-to-eat processed finfish; and
(b) fresh cut and packaged horticultural produce."
[1.7] omitting the Schedule and substituting
"SCHEDULE
Microbiological limits in food
| Column 1 | Column 2 | Column 3 | Column 4 | Column 5 | Column 6 |
|---|---|---|---|---|---|
| Food | Microorganism | n | c | m | M |
| Butter made from unpasteurised milk and/or unpasteurised milk products | Campylobacter | 5 | 0 | not detected in 25 g | |
| Coagulase-positive staphylococci | 5 | 1 | 10 /g | 10² /g | |
| Coliforms | 5 | 1 | 10 /g | 10² /g | |
| Escherichia coli | 5 | 1 | 3 /g | 9 /g | |
| Salmonella | 5 | 0 | not detected in 25 g | ||
| SPC | 5 | 0 | 5x10⁵ /g | ||
| All cheese | Escherichia coli | 5 | 1 | 10 /g | 10² /g |
| Soft and semi-soft cheese (moisture content > 39%) with pH >5.0 | Salmonella | 5 | 0 | not detected in 25 g | |
| All raw milk cheese (cheese made from milk not pasteurised or thermised) | Salmonella | 5 | 0 | not detected in 25 g |
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NZ Gazette 2014, No 82
✨ LLM interpretation of page content
🏥
Food Standards (Proposal P1017 – Criteria for Listeria monocytogenes – Microbiological Limits for Foods) Variation
(continued from previous page)
🏥 Health & Social Welfare25 July 2014
Food Standards, Listeria monocytogenes, Microbiological Limits, Food Safety