Document ID: chunk:federal_register_of_legislation:F2016C00173:body:0:p2
Version: federal_register_of_legislation:F2016C00173
Segment Type: other
Provision Reference: 
Character Range: 2421–4918

joined into the semblance of cuts of meat.
Division 2 Requirements for sale
2.2.1—3 Requirement for food sold as sausage
  A food that is sold as sausage must be sausage and:
 (a) contain no less than 500 g/kg of fat free meat flesh; and
 (b) have a proportion of fat that is no more than 500 g/kg of the fat free meat flesh content.
2.2.1—4 Requirement for food sold as meat pie
  A food that is sold as a meat pie must be a meat pie.
2.2.1—5 Requirements for food sold as dried meat or cured and/or dried meat flesh in whole cuts or pieces, manufactured meat or processed meat
 (1) A food that is sold as a dried meat must be dried to a water activity of no more than 0.85.
 (2) A food that is sold as cured and/or dried meat flesh in whole cuts or pieces must contain not less than 160 g/kg of meat protein on a fat free basis.
 (3) A food that is sold as manufactured meat must contain not less than 660 g/kg of meat.
 (4) A food that is sold as processed meat must contain not less than 300 g/kg of meat.
Division 3 Information requirements
2.2.1—6 Statement indicating the presence of offal
  For the labelling provisions:
 (a) brain, heart, kidney, liver, tongue or tripe must be identified as:
 (i) offal; or
 (ii) by the specific name of the type of offal; and
 (b) any other type of offal must be identified by the specific name of the type of offal.
 Note The labelling provisions are set out in Standard 1.2.1.
2.2.1—7 Proportion of fat in minced meat
  For the labelling provisions, a statement of the maximum proportion of fat in minced meat, in g/100 g, is required if a claim is made in relation to the fat content of minced meat.
 Note The labelling provisions are set out in Standard 1.2.1.
2.2.1—8 Information about raw meat joined or formed into the semblance of a cut of meat
  For the labelling provisions, for a food that consists of raw meat that has been formed or joined in the semblance of a cut of meat, whether coated or not, using a binding system without the application of heat, the following information is required:
 (a) a declaration that the food consists of meat that is formed or joined; and
 (b) in conjunction with that information, cooking instructions that would result in microbiological safety of the food being achieved.
 Note The labelling provisions are set out in Standard 1.2.1.
2.2.1—9 Labelling of fermented comminuted processed meat
 (1) The *prescribed name for fermented comminuted processed meat is:
 (a) if the meat has not been heat treated