Document ID: chunk:federal_register_of_legislation:F2016C00156:body:0:p45
Version: federal_register_of_legislation:F2016C00156
Segment Type: other
Provision Reference: 
Character Range: 121192–124332

NNS (15 years. and above) and the 2002 New Zealand Children's NNS (5–14 years).

The application should include the following information:

     C.4 For foods where consumption has changed in recent years, information on likely current food consumption

This includes any consumption information for foods where there has been a significant change in consumption since the most recent Australian and New Zealand NNSs which relate to the application. This may be based on market share data or sales data or on a similar market in another country.

     3.4.2 Microbiological limits

An Application to vary the Code is required to change the permissible limits for a microorganism in food or to change the sampling provisions, including the sampling plans, the prescribed methods of analysis or other requirements which are specified in Standard 1.6.1 – Microbiological limits in food or Schedule 27 – Microbiological limits in food.

The following information is required to support an Application for a new maximum permissible limit or to change the current maximum permissible limits, or to change other aspects of this standard. This information is in addition to that specified in Guideline 3.1.1 – General requirements.

     A Technical information on food production methods

The Application must contain the following information:

     A.1 Information relating to raw inputs, production and manufacturing process for the food(s)

This includes:

    (a) details of the raw ingredients, production process and methods of manufacture, including key properties that may impact on microbial growth, survival or inactivation (e.g. pH, water properties etc)
    (b) full details of the analytical controls and quality assurance procedures used during the various stages of these manufacturing, processing and packaging operations through to storage conditions of retailer (if applicable).

     A.2 Information on the use of new or amended food technology, if applicable

This includes details of any new or amended food technology to be used to support the proposed changes to the microbiological limits.

     B Information related to food safety

The application must contain the following information:

     B.1 Nature of the microbiological hazard

This includes information on the nature of the microbiological hazard and any dose-response data or available epidemiological data.

     B.2 Data on the source and prevalence of the microbiological contamination

This includes:

    (a) survey results on the prevalence and levels of the pathogen along the entire food production chain, including raw materials
    (b) microbiological validation studies and challenge test data (in either/or both laboratory and pilot-scale studies, if appropriate).

     B.3 Information on consumer handling and use of foods, if applicable

This includes information on consumer use of the product including storage, product shelf life and handling instructions.

     C Information on the nutritional impact

The application must contain the following information:

     C.1 Evidence of the nutritional benefit of the proposed