✨ Food Standards Amendments
NEW ZEALAND GAZETTE, No. 49 — 8 MAY 2015
(a) the following foods, or to wheat flour used to make those products:
(i) pizza bases;
(ii) breadcrumbs;
(iii) pastries;
(iv) cakes, including brioche, panettone and stollen;
(v) biscuits;
(vi) crackers; or
(b) bread that is represented as organic.
2.1.1—5 Requirement for folic acid and thiamin in bread flour
Note This section applies in Australia only.
Wheat flour that is sold as suitable for making bread to which this section applies must contain:
(a) no less than 2 mg/kg, and no more than 3 mg/kg, of folic acid; and
(b) no less than 6.4 mg/kg thiamin.
2.1.1—6 Requirement for iodised salt in bread
(1) Iodised salt must be used for making bread to which this section applies where salt would ordinarily be used.
(2) This section does not prevent:
(a) the addition of salt other than iodised salt to the surface of bread; or
Example The addition of rock salt
(b) the addition of other food containing salt other than iodised salt during the making of bread.
Division 3 Wholegrain cereals and cereal products
2.1.1—7 Requirement for food sold as wholemeal or wholegrain product
A food that is sold as, or as being made from:
(a) ‘wholemeal’; or
(b) ‘wholegrain’;
must consist of, or have as an ingredient, wholemeal or wholegrain as appropriate.
2015-gs1889
Standard 2.2.1 - Meat and Meat 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
2.2.1—1 Name as an ingredient or a component
This Standard is Australia New Zealand Food Standards Code – Standard 2.2.1 – Meat and meat 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
87
Next Page →
NZ Gazette 2015, No 49
✨ LLM interpretation of page content
🏥
Standard 2.1.1 – Cereal and Cereal Products – 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, Cereal products, Amendment, Australia New Zealand Food Standards Code, Standard 2.1.1, Folic acid, Thiamin, Iodised salt, Wholegrain cereals
🏥 Standard 2.2.1 - Meat and Meat Products - Food Standards (Proposal P1025 - Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154
🏥 Health & Social Welfare25 March 2015
Food standards, Meat products, Amendment, Australia New Zealand Food Standards Code, Standard 2.2.1
- Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand