Food Standards Australia New Zealand Act 1991
Preamble
The variations set forth in the Schedule below are variations to Standards in the Australia New Zealand Food Standards Code published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on
27 August 1987, which have been varied from time to time.
These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.
Citation
These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 83 – 2005.
Commencement
These variations commence on gazettal with the exception of Items [6], [7] and [8] which commence 12 months from gazettal.
SCHEDULE
[1] Standard 1.2.8 is varied by omitting from Column 2 of Table 2 to subclause 2(2) the energy factor for Maltitol, substituting –
13
[2] Standard 1.3.3 is varied by –
[2.1] inserting in the Table to clause 14 –
Ice Structuring Protein type III HPLC 12 Manufacture of ice cream and edible ices 100
[2.2] inserting in the Editorial note following the Table to clause 14 –
For Ice Structuring Protein type III HPLC 12 in the Table to clause 14, the manufacturer and patent holder, Unilever, has undertaken to voluntarily label products where the processing aid has been used in the manufacturing process. This labelling will appear on the product as ‘ice structuring protein’. Unilever will also have information about ice structuring protein available to consumers.
[2.3] inserting into the Table to clause 17 –
Lipase, triacylglycerol EC [3.1.1.3] Candida rugosa
[3] Standard 1.3.4 is varied by inserting in the Schedule –
Specification for ice structuring protein type III HPLC 12 preparation
Ice structuring protein type III HPLC 12 preparation is a protein excreted from the fermentation of a genetically modified yeast (Saccharomyces cerevisiae) to which a synthetic gene encoding for the protein has been inserted into the yeast’s genome.
Assay Not less than 5 g/L active ice structuring protein type III HPLC 12
pH 3.0+/-0.5
Ash Not more than 2%
Appearance Light brown aqueous preparation
Heavy metals Not more than 2 mg/L
Microbial limits
Total microbial count <3000 per g
Coliforms <10 per g
Yeast and mould count <100 per g
Listeria sp. Absent in 25 g
Salmonella sp. Absent in 25 g
Bacillus cereus <100 per g
[4] Standard 1.4.2 is varied by –
[4.1] inserting in alphabetical order in Schedule 1, the foods and associated MRLs for the following chemicals –
AMOXYCILLIN
INHIBITORY SUBSTANCE, IDENTIFIED AS AMOXYCILLIN
EGGS T*0.01

SULPHADIAZINE
SULPHADIAZINE
EGGS T*0.02

SULPHADIMIDINE
SULPHADIMIDINE
EGGS T*0.01

SULPHAQUINOXALINE
SULPHAQUINOXALINE
EGGS T*0.01

TRIMETHOPRIM
TRIMETHOPRIM
EGGS T*0.02

[4.2] omitting from Schedule 1, under the entries for the following chemicals, the maximum residue limit for the food, substituting –
LASALOCID
LASALOCID
EGGS *0.05
POULTRY, EDIBLE OFFAL OF 0.4
POULTRY MEAT *0.1
POULTRY SKIN/FAT 1.0

SULPHAQUINOXALINE
SULPHAQUINOXALINE
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1

[5] Standard 1.5.2 is varied by inserting into Column 1 of the Table to clause 2 –
Food derived from insect-protected, glufosinateammonium-tolerant corn line DAS-59122-7
Food derived from sugar beet line H7-1
[6] Standard 1.6.2 is varied by omitting clause 9.
[7] The Australia New Zealand Food Standards Code is varied by inserting –
STANDARD 4.2.2
PRIMARY PRODUCTION AND PROCESSING STANDARD FOR
POULTRY MEAT


(Australia only)
Purpose and commentary
Reserved
Table of Provisions
Division 1 – Reserved
1 Reserved
2 Reserved
Division 2 – Reserved
Division 3 – Production of ready-to-eat poultry meat
3 Requirements for producers of ready-to-eat poultry meat
Clauses
Division 1 – Reserved
1 Reserved
2 Reserved
Division 2 – Reserved
Division 3 – Production of ready-to-eat poultry meat
3 Requirements for producers of ready-to-eat poultry meat
Division 3 of Standard 4.2.3 (production of ready-to-eat meat) applies to the producers of ready-to-eat poultry meat.
[8] The Australia New Zealand Food Standards Code is varied by inserting –
STANDARD 4.2.3
PRODUCTION AND PROCESSING STANDARD FOR MEAT


(Australia only)
Purpose and commentary
Reserved
Table of Provisions
Division 1 – Preliminary
1 Reserved
2 Interpretation
Division 2 – Reserved
Division 3 – Production of ready-to-eat meat
3 Interpretation
4 Requirements on producers of ready-to-eat meat
5 Additional requirements for uncooked comminuted fermented meat
Clauses
Division 1 – Preliminary
1 Reserved
2 Interpretation
(1) Unless the contrary intention appears, the definitions in Chapter 3 of this Code apply for the purposes of this Standard.
Division 2 – Reserved
Division 3 – Production of ready-to-eat meat
3 Interpretation
In this Division –
control means a measure that prevents, eliminates or reduces to an acceptable level, a food safety hazard.
HACCP plan means the –
(a) Codex HACCP plan, Annex to CAC/RCPI 1969, Revision 4 (2003); or
(b) HACCP plan outlined in Australian Standard AS-4696-2002.
handling means slicing, shaving or dicing, where it is followed by the packaging of the product in a modified atmosphere package.
producer of ready-to-eat meat means a food business that engages in the –
(a) making, manufacturing, producing, extracting, processing, preparing, treating, preserving, packing, cooking, thawing or handling of ready-to-eat meat; or
(b) handling of ready-to-eat meat for retail sale.
ready-to-eat meat means meat products intended to be consumed without further heating or cooking, and includes –
(a) cooked or uncooked fermented meat; and
(b) pâté; and
(c) dried meat; and
(d) slow cured meat; and
(e) luncheon meat; and
(f) cooked muscle meat including ham and roast beef; and
(g) other ready-to-eat meat that is susceptible to the growth of pathogens or the production of toxins.
4 Requirements on producers of ready-to-eat meat
A producer of ready-to-eat meat must implement a food safety management system that identifies, evaluates and controls hazards, and meets the requirements in Table 1 or Table 2 to this clause.
Table 1 to clause 4
Document all stages of production
Identify all food safety hazards and controls through the use of a HACCP plan
Document compliance with Standard 3.2.2 of this Code
Document the management system set out in clauses 3.3 to 3.10 of the Australian Standard AS4696-2002
Table 2 to clause 4
Comply with a food safety management system recognised by the relevant authority
Editorial note:‘Hazard’ is defined in Standard 3.1.1 as a biological, chemical or physical agent in, or condition of, foodthat has the potential to cause an adverse health effect in humans.‘Relevant authority’ is defined in Standard 1.1.1.Examples of a food safety management system that a relevant authority may recognise are the Commonwealth Export Control (Meat and Meat Products) Orders 2005 or the Australian Standard AS4696-2002.
5 Additional requirements for uncooked comminuted fermented meat
(1) In this clause –
audit means a review or examination of any, or all requirements of a food safety program which has been conducted by a person approved as being competent in food safety matters relating to UCFM.
batter mix means all the ingredients in the UCFM recipe that have been combined prior to filling a casing.
starter culture means a preparation of micro-organisms prepared for the purpose of fermenting meat which –
(a) successfully competes for the nutrients in the meat medium; and
(b) produces microbial inhibitors; and
(c) is microbiologically safe; and
(d) produces a controlled reduction of the pH of the meat mix.
UCFM means a comminuted fermented meat which has not had its core temperature maintained at 65°C for at least
10 minutes or an equivalent combination of time and higher temperature during production. To avoid doubt, a UCFM includes comminuted fermented meat which has been heat treated.
validation means obtaining evidence to confirm that the food safety management system is complete and effective and will deliver the expected food safety outcomes.
verification means the use of methods, procedures and tests in addition to monitoring to determine compliance with the food safety management system.
(2) Unless expressly provided elsewhere in this Code, a UCFM must not be sold unless it is produced in accordance with this clause.
(3) For the purposes of subclause 5(2), a UCFM may be sold where it is produced using an alternative technology or method specified elsewhere in this Code, provided that the equivalent food safety outcome in this clause is achieved.
(4) A UCFM must be produced in accordance with a food safety management system under clause 4 which –
(a) has been verified and audited to ensure the number of Escherichia coli organisms in the final UCFM comply with the microbiological limits in Standard 1.6.1 in this Code; and
(b) demonstrates that the production process handles the variations of Escherichia coli contamination in the ingoing raw meat ingredients.
(5) As part of the validation or verification requirements of the food safety management system, the number of Escherichia coli organisms must be recorded for the –
(a) raw meat ingredients used to make a UCFM; and
(b) product after fermentation and any subsequent process.
(6) During UCFM production, the following matters must be monitored and recorded at suitable frequencies –
(a) the pH of a fermenting UCFM; and
(b) the temperature and time of fermentation of UCFM; and
(c) the temperature and time of maturation/drying of UCFM; and
(d) the temperature and time of smoking of UCFM; and
(e) the weight loss or water activity.
(7) The measurements recorded under subclauses (5) and (6) must be kept for 12 months after the use-by date or best-before date of a UCFM.
(8) The fermentation of a UCFM must be initiated through the use of a starter culture.
(9) A previously fermented or fermenting meat must not be used as –
(a) a starter culture; or
(b) an ingredient in a UCFM.
(10) Meat and batter mix used in the preparation of a UCFM must, if stored by the manufacturer, be stored at 5°C or below prior to fermentation.
(11) The pH of a fermenting UCFM must be measured in accordance with Method 1 in the Schedule.
Editorial note:UCFM food businesses should note the skills and knowledge requirements in clause 3 of Standard 3.2.2.

Editorial note for New Zealand:For New Zealand the processing of UCFM is regulated under the Food Act 1981.
SCHEDULE
Methods of Analysis
1 Meat Determination of pH.
Mince a representative portion of the sample of the UCFM and place that portion in a stoppered bottle with twice its weight of water. Shake at five-minute intervals for 30 minutes and determine the pH value of the liquid electrometrically at 20°C.
Alternatively, the pH can be determined through the use of calibrated, direct-contact pH probes or meters.