Document ID: chunk:federal_register_of_legislation:F2016C00173:body:0:p1
Version: federal_register_of_legislation:F2016C00173
Segment Type: other
Provision Reference: 
Character Range: 0–2637

Standard 2.2.1 Meat and meat products

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.
Division 1 Preliminary
2.2.1—1 Name
  This Standard is Australia New Zealand Food Standards Code – Standard 2.2.1 – Meat and meat 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.
2.2.1—2 Definitions

Note In this Code (see section 1.1.2—3):
 cured and/or dried meat flesh in whole cuts or pieces includes any attached bone.
 dried meat means meat that has been dried but does not include slow cured dried meat.
 manufactured meat means processed meat containing no less than 660 g/kg of meat.
 meat:
 (a) means the whole or part of the carcass of any of the following animals, if slaughtered other than in a wild state:
 (i) buffalo, camel, cattle, deer, goat, hare, pig, poultry, rabbit or sheep;
 (ii) any other animal permitted for human consumption under a law of a State, Territory or New Zealand; and
 (b) does not include:
 (i) fish; or
 (ii) avian eggs; or
 (iii) foetuses or part of foetuses.
 meat flesh means meat that consists of skeletal muscle and any attached:
 (a) animal rind; or
 (b) fat; or
 (c) connective tissue; or
 (d) nerve; or
 (e) blood; or
 (f) blood vessels; or
 (g) skin, in the case of poultry.
 meat pie means a pie containing no less than 250 g/kg of meat flesh.
            offal includes blood, brain, heart, kidney, liver, pancreas, spleen, thymus, tongue and tripe, and excludes meat flesh, bone and bone marrow.
 processed meat means a food which has, either singly or in combination with other foods, undergone a method of processing other than boning, slicing, dicing, mincing or freezing.
 sausage means a food that:
 (a) consists of meat that has been minced, meat that has been comminuted, or a mixture of both, whether or not mixed with other foods, and which has been encased or formed into discrete units; and
 (b) does not include meat formed or 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