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 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.

Note 3 This Code does not define specific names for fish. An Australian Fish Names Standard (AS SSA 5300) has been published which provides guidance on standard fish names to be used in Australia.

1. Hard copies of the Australian Fish Names Standard (AS 5300) are available from FRDC’s Online Shop at http://www.seafood.net.au/shop.

2. A searchable database of Australian Standard Fish Names is available at http://www.fishnames.com.au.

3. New Zealand common, Māori, and scientific names for fish species are available at http://www.foodsafety.govt.nz/industry/sectors/seafood/fish-names/index.htm.

2.2.3—1 Name

This Standard is Australia New Zealand Food Standards Code – Standard 2.2.3 – Fish and fish 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.

2.2.3—2 Definitions

Note In this Code (see section 1.1.2—3):

fish means a cold-blooded aquatic vertebrate or aquatic invertebrate including shellfish, but not including amphibians or reptiles.

2.2.3—3 Labelling of formed or joined fish

For the labelling provisions, for a food that consists of raw fish that has been formed or joined in the semblance of a cut or fillet of fish using a binding system without the application of heat, whether coated or not, the following information is required:

(a) a declaration that the food is either formed or joined;

(b) in conjunction with that declaration, cooking instructions that would result in microbiological safety of the food being achieved.

Note 1 The labelling provisions are set out in Standard 1.2.1.

Note 2 Section 1.4.1—3 and section S19—6 prescribe the maximum level of histamine permitted in fish and fish products.