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Consultation on the proposal for a New Zealand Standard for the Production of Uncooked Comminuted, Fermented Meat.

The New Zealand Food Safety Authority (NZFSA) is inviting public comment on a discussion document and draft standard for the Production of Uncooked Comminuted, Fermented Meat (UCFM). UCFM includes all naturally fermented uncooked salami products such as salami, bier sticks and metworst.

Summary of Proposed Changes

NZFSA proposes to:

• Implement a New Zealand Standard for the production of Uncooked Comminuted Fermented Meat. The standard will require that manufacturers control the production process so that the levels of E.coli within the product are compliant with the Food Standards Australia New Zealand standard. This can be found under the Food Standards Code section 1.6.1 - Microbiological Limits for Food. http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm

• Require UCFM to be produced under either a Risk Management Programme or a Food Safety Programme. This ensures that the process is validated and well documented.

Discussion Documents

PDF and html versions of the following documents, for downloading and printing are available at: http://www.nzfsa.govt.nz/consultation/.

• Draft New Zealand Food Standard for the Production of Uncooked Comminuted, Fermented Meat,

• Proposal for a New Zealand Standard for the Production of Uncooked Comminuted, Fermented Meat – Discussion Document

Submissions

The NZFSA seeks submissions from all interested parties on any of the discussion documents. Please provide technical support for your argument. Please include the following information in your submission:

• your name, and title (if applicable)

• your organisation’s name (if applicable)

• your address and contact details.

All submissions will be considered and analysed before a recommendation is made to the Minister for Food Safety, the Hon Annette King, who makes the final decision on issuing the Food Standards. This is the consultation draft. The final version of may change after the consultation process.

Please note that your submission is public information and subject to the Official Information Act 1982. Therefore, if you consider that any or all information in your submission should be treated as confidential or is commercially sensitive, please state this clearly when making your submission.

Please note that the deadline for receipt of submissions is 30 March 2007

For Further Information

Queries, submissions and requests for hard copies should be directed to:

Andrew Baily Gibson

Programme Manager (Animal Products and Processed Food)
New Zealand Food Safety Authority
PO Box 2835
WELLINGTON

Email: andrew.bailygibson@nzfsa.govt.nz
Facsimile: 04 894 2643