✨ Food Standards Amendment
NEW ZEALAND GAZETTE, No. 49 — 8 MAY 2015
Note Standard 1.2.1 and Standard 2.2.1 provide for the labelling of cooked fermented comminuted processed meat.
(3) A fermented meat product must not contain mechanically separated meat or rendered trimmings unless it has been cooked so that its core temperature is maintained at 65°C for a period of at least 10 minutes, or an equivalent combination of time and higher temperature.
(4) In this section:
mechanically separated meat means meat that has been separated from bone by a mechanical process that results in comminuted meat.
rendered trimmings means the cooked meat fractions derived from the rendering of meat trimmings, excluding ligamentum nuchae.
2015-gs1888
Standard 2.1.1 – Cereal and Cereal Products – Food Standards (Proposal P1025 – Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154
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 1 March 2016.
Dated 25 March 2015
Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand.
Note:
This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.
Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.
Note 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.
Division 1 Preliminary
2.1.1—1 Name
This Standard is Australia New Zealand Food Standards Code – Standard 2.1.1 – Cereal and cereal products.
Note Commencement: This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.
Division 2 Bread and bread products
2.1.1—2 Definitions
Note In this Code (see section 1.1.2—3):
bread means:
(a) a food that is made by baking a yeast-leavened dough prepared from one or more cereal flours or meals and water; or
(b) such a food with other foods added.
wheat flour includes wholemeal wheat flour.
wholegrain means the intact grain or the dehulled, ground, milled, cracked or flaked grain where the constituents—endosperm, germ and bran—are present in such proportions that represent the typical ratio of those fractions occurring in the whole cereal, and includes wholemeal.
wholemeal means the product containing all the milled constituents of the grain in such proportions that it represents the typical ratio of those fractions occurring in the whole cereal.
2.1.1—3 Requirement for food sold as bread
A food that is sold as bread must be bread.
2.1.1—4 Application of sections 2.1.1—5 and 2.1.1—6
Sections 2.1.1—5 and 2.1.1—6 do not apply to:
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NZ Gazette 2015, No 49
✨ LLM interpretation of page content
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Standard 1.6.2 - Processing Requirements for Meat – Food Standards (Proposal P1025 – Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154
(continued from previous page)
🏥 Health & Social Welfare25 March 2015
Food standards, Meat processing, Amendment, Australia New Zealand Food Standards Code, Standard 1.6.2
🏥 Standard 2.1.1 – Cereal and Cereal Products – Food Standards (Proposal P1025 – Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154
🏥 Health & Social Welfare25 March 2015
Food standards, Cereal products, Amendment, Australia New Zealand Food Standards Code, Standard 2.1.1
- Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand