✨ Food Standards
NEW ZEALAND GAZETTE, No. 49 — 8 MAY 2015
Standard 3.2.1 Food Safety Programs
Standard 3.2.2 Food Safety Practices and General Requirements
Standard 3.2.3 Food Premises and Equipment
Standard 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons.
Chapter 4 Primary production standards
Note Applies in Australia only
Standard 4.1.1 Primary Production and Processing Standards – Preliminary Provisions
Standard 4.2.1 Primary Production and Processing Standard for Seafood
Standard 4.2.2 Primary Production and Processing Standard for Poultry Meat
Standard 4.2.3 Primary Production and Processing Standard for Meat
Standard 4.2.4 Primary Production and Processing Standard for Dairy Products
Standard 4.2.4A Primary Production and Processing Standard for Specific Cheeses
Standard 4.2.5 Primary Production and Processing Standard for Eggs and Egg Product
Standard 4.2.6 Production and Processing Standard for Seed Sprouts
Standard 4.5.1 Wine Production Requirements
Chapter 5 Revocation, transitionals etc
Standard 5.1.1 Revocation and transitional provisions—2014 revision
Schedules
Schedule 1 RDIs and ESADDIs
Schedule 2 Units of measurement
Schedule 3 Identity and purity
Schedule 4 Nutrition, health and related claims
Schedule 5 Nutrient profiling scoring method
Schedule 6 Required elements of a systematic review
Schedule 7 Food additive class names (for statement of ingredients)
Schedule 8 Food additive names and code numbers (for statement of ingredients)
Schedule 9 Mandatory advisory statements
Schedule 10 Generic names of ingredients and conditions for their use
Schedule 11 Calculation of values for nutrition information panel
Schedule 12 Nutrition information panels
Schedule 13 Nutrition information required for food in small packages
Schedule 14 Technological purposes performed by food additives
Schedule 15 Substances that may be used as food additives
Schedule 16 Definitions for certain types of substances that may be used as food additives
Schedule 17 Vitamins and minerals
Schedule 18 Processing aids
Schedule 19 Maximum levels of contaminants and natural toxicants
Schedule 20 Maximum residue limits
Note Applies in Australia only
Schedule 21 Extraneous residue limits
Note Applies in Australia only
Schedule 22 Foods and classes of foods
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NZ Gazette 2015, No 49
✨ LLM interpretation of page content
🏥
Chapter 2 Food standards
(continued from previous page)
🏥 Health & Social Welfare25 March 2015
Food Standards, Edible oils, Dairy products, Non-alcoholic beverages, Alcoholic beverages, Sugars, Honey, Special purpose foods, Other foods
🏥 Chapter 3 Food Safety Standards
🏥 Health & Social WelfareFood Safety, Food Safety Programs, Food Safety Practices, Food Premises, Equipment, Vulnerable Persons
🏥 Chapter 4 Primary production standards
🏥 Health & Social WelfarePrimary Production, Processing Standards, Seafood, Poultry Meat, Meat, Dairy Products, Cheeses, Eggs, Seed Sprouts, Wine Production
🏥 Chapter 5 Revocation, transitionals etc
🏥 Health & Social WelfareRevocation, Transitional Provisions
🏥 Schedules
🏥 Health & Social WelfareRDIs, ESADDIs, Units of measurement, Identity and purity, Nutrition, Health claims, Nutrient profiling, Systematic review, Food additive class names, Food additive names, Code numbers, Advisory statements, Generic names of ingredients, Nutrition information panel, Small packages, Technological purposes, Food additives, Substances, Vitamins, Minerals, Processing aids, Contaminants, Natural toxicants, Residue limits, Extraneous residue limits, Foods and classes of foods