No person may put, keep, or sell any disinfectant, antiseptic, or detergent, or a substance that could cause poisoning, in any container or package that—

• (a) bears any brand, picture, word, mark, or statement—

  • (i) indicating the presence in the container of any food; or

  • (ii) that is likely to mislead any person into believing that the contents of the container are intended for the purposes of human consumption; or

• (b) is of a distinctive type in which articles of food have been commonly or are currently being sold, whether or not it bears any brand, picture, word, mark, or statement.

(1) No person may sell an article—

• (a) that is intended for use in the storage, preparation, cooking, presentation, or consumption of food; and

• (b) that is either—

  • (i) capable of imparting lead, antimony, arsenic, cadmium, or any other toxic substance to any food stored, prepared, or cooked in it; or

  • (ii) not resistant to vinegar.

(2) Despite subclause (1), no person may sell an article that is made of enamelware or ceramicware, and that is intended for use in the storage, preparation, cooking, presentation, or consumption of food, if the article fails to satisfy the test set out in Schedule 1.

(3) An article is treated as not being intended for use in the storage, preparation, cooking, presentation, or consumption of food if—

• (a) it is made or rendered unsuitable for the purpose by some artifice such as holes bored through the potential food contact surfaces; or

• (b) a label, incapable of obliteration, is permanently affixed to the article's surfaces, stating clearly that the article is not for food use, together with a statement of the hazard associated with the article if it is used for food purposes.

(1) No person may sell an article that is used, or is intended to be used, for the preparation or storage of food unless there is marked on, or attached to, the article—

• (a) the trading name and business address of the manufacturer, or the owner of the rights of manufacture, or the seller of the article, or of the principal or the agent of any of them; or

• (b) the trade mark, duly registered in New Zealand, of any of those persons.

(2) Subclause (1) does not apply to an article that is used, or is intended to be used, only once.

(1) No person may sell a food in a bottle that bears a label on its surface unless the label is of a size and is placed so that cleaning and inspection of the interior of the bottle are not hindered.

(2) Subclause (1) does not apply to a bottle that is used, or is intended to be used, only once.

(1) No person referred to in subclause (2) may be engaged, or employed, in the manufacture, preparation, storage, packing, carriage, or delivery, for sale, of—

• (a) a food; or

• (b) an article used or likely to be used as a food; or

• (c) any material or article that is used, or is likely to be used, as a wrapper, package, or container for a food.

(2) The persons are—

• (a) a person who is suffering from a communicable disease:

• (b) a person who is a carrier as defined in the Health Act 1956:

• (c) a person who is suffering from a condition causing a discharge of pus or serum from any part of the head, neck, hands, or arms.

(1) A Medical Officer of Health or designated officer may, by serving notice in writing on any person who has been in recent contact with a person to whom regulation 10 applies, prohibit the person from engaging in, or being employed in, the manufacture, preparation, storage, packing, carriage, or delivery, for sale, of a food.

(2) If, in the opinion of the Medical Officer of Health or the designated officer, there is no longer any risk of any food becoming infected by a person on whom the notice has been served, the Medical Officer of Health or designated officer must—

• (a) revoke the notice; and

• (b) notify the person in writing of the revocation.

(3) No person may be engaged, or be employed, in a business in contravention of a notice served under subclause (1).

(4) No person may knowingly employ any other person in contravention of a notice served on that other person under subclause (1).

(1) If a Medical Officer of Health or designated officer suspects on reasonable grounds that any food is infected with an organism capable of causing food poisoning or a communicable disease within the meaning of the Health Act 1956, he or she may, by notice in writing served on any person,—

• (a) describe, by postal address or otherwise, the source from which the Medical Officer of Health or designated officer believes the food to have been supplied; and

• (b) prohibit the person on whom the notice is served from selling any food that the person knows or has reason to believe has been obtained at, or from, the source specified.

(2) Unless sooner revoked by a Medical Officer of Health or designated officer, a notice served under subclause (1) remains in force for the period, not exceeding 1 month, specified in the notice.

(3) However, a Medical Officer of Health or designated officer may, before the notice expires or is revoked, extend the effect of the notice for a further period not exceeding 1 month by serving notice in writing in the same manner as the original notice.

(4) If, in the opinion of the Medical Officer of Health or designated officer, the food in respect of which the notice has been served is no longer infected, he or she must—

• (a) revoke the notice; and

• (b) notify the person on whom the notice was served in writing of the revocation.

(5) While a notice served under subclause (1) or extended under subclause (3) remains in force, no person on whom it has been served, or who knows of its contents, may sell any food that the person knows, or has reason to believe, has been obtained from a source specified in the notice.

(1) This regulation applies to the facilities, methods, practices, and controls used by a commercial processor in the manufacture, processing, or packing of low-acid canned food.

(2) The following persons involved in the manufacture of low- acid canned food must be supervised:

• (a) an operator of a processing system, retort, aseptic processing and packaging system, and product formulating system; and

• (b) a container closure inspector.

(3) The supervisor of a person under subclause (2) must—

• (a) have attended a school approved by a designated officer for giving instruction appropriate to the preservation technology used in the manufacture of low-acid food; and

• (b) have been identified by that school as having satisfactorily completed the prescribed course of instruction.

(4) The supervisor must only supervise a person in respect of those activities for which the school referred to in subclause (3) recognises the supervisor as having satisfactorily completed training.

Commercial processors who manufacture, process, or pack low-acid canned food must do so in accordance with the principles detailed in one of the following codes:

• (a) the Recommended International Code of Hygiene Practice for Low-acid and Acidified Low-acid Canned Foods, as published by the Codex Alimentarius Commission:

• (b) the United States Food and Drug Administration Requirements for Thermally Processed Low-acid Foods Packaged in Hermetically Sealed Containers, as contained in 21 CFR Part 113, and Acidified Foods as contained in 21 CFR Part 114, as appropriate:

• (c) the Code of Practice for the Thermal Processing of Low-acid Canned Food, as published by the Australian National Health and Medical Research Council.

(1) A designated officer may serve notice in writing on the owner or occupier of any premises prohibiting the use of the premises for, or in connection with, the manufacture, processing, or packing of low-acid canned food, if—

• (a) the processor does not have the person required by regulation 13 supervising the required operations whenever the processor is manufacturing, processing, or packing low-acid canned food; or

• (b) the facilities, methods, practices, and controls used by the processor are not in accordance with one of the codes specified in regulation 14.

(2) A notice served under subclause (1) must—

• (a) state the premises to which it relates; and

• (b) state the reason for the prohibition; and

• (c) state the date on which the prohibition commences.

(3) If, in the opinion of the designated officer, the reason for which the notice was served has ceased to exist, the designated officer must—

• (a) revoke the notice; and

• (b) notify the owner or occupier of the premises, and every other person on whom a copy of the notice has been served, in writing of the revocation.

(4) While a notice remains in force,—

• (a) no person on whom it has been served may use, or permit the premises specified in the notice to be used, for the manufacture, processing, or packing of low-acid canned food; and

• (b) no person on whom a copy of the notice has been served, or who knows of its contents, may use the premises for the manufacture, processing, or packing of low-acid canned food.

(1) Any muttonbird that is sold under a description associated with a particular process of preparation for sale must have been prepared in the manner normally associated with that process.

(2) No person may sell any muttonbird (except muttonbird described as titi puku) unless it has a dressed weight of not less than 250 g.

(1) It is sufficient compliance with standard 1.2.2(3) of the Food Standards Code in respect of any package of muttonbird if, instead of the name and address of the packer, the label bears the packer's brand approved under this regulation.

(2) A designated officer in Invercargill may keep a register containing the names and addresses of persons who will be engaged in the preparation and packing of muttonbirds for sale during the next year.

(3) Any such person may submit a brand to the designated officer for approval.

(4) The designated officer may decline approval of a brand if he or she considers that the brand is so similar to another brand already approved under this regulation so as to be likely to mislead.

(5) An approval is effective only for the year in respect of which it is given.

(6) In this regulation, year means a period of 12 months commencing on 1 April.

(1) The name or description of the wine shown on the label of wine must not include any reference to—

• (a) a single variety of grape unless the wine has been manufactured from not less than 75% by volume juice derived from that variety of grape; or

• (b) 2 or more varieties of grape unless—

  • (i) the wine has been manufactured from not less than 75% by volume of juice derived from those varieties of grape; and

  • (ii) the names of the varieties of grape are listed on the label in descending order of proportion.

(2) Wine, sparkling wine, fruit wine, sparkling fruit wine, and mead that is sold in an off-licence must not contain more than 15% alcohol by volume at 20°C.

(1) A person may appeal to a District Court Judge if the person objects—

• (a) to a notice served—

  • (i) by a Medical Officer of Health or designated officer under regulation 11 or regulation 12; or

  • (ii) by a designated officer under regulation 15 or regulation 19; or

• (b) to a refusal—

  • (i) by a Medical Officer of Health or designated officer to revoke a notice served under regulation 11 or regulation 12; or

  • (ii) by a designated officer to revoke a notice served under regulation 15.

(2) An appeal must be made,—

• (a) in the case of an appeal under subclause (1)(a)(i) or (b)(i), within 21 days after the notice has been served or the refusal was made:

• (b) in the case of an appeal under subclause (1)(a)(ii) or (b)(ii), within 3 days after the notice has been served or the refusal was made.

(3) On hearing the appeal, the Judge may—

• (a) confirm the notice or the refusal; or

• (b) revoke the notice.

(1) Every person commits an offence who contravenes or fails to comply with any of the following regulations:

• (a) regulation 6 (which relates to misuse of food containers):

• (b) regulation 7(1) or (2) (which relates to safety of articles):

• (c) regulation 8(1) (which relates to identification of articles):

• (d) regulation 9(1) (which relates to labels on bottles containing food):

• (e) regulation 10 (which relates to infected persons):

• (f) regulation 11(3) or (4) (which relates to persons in contact with infected person):

• (g) regulation 12(5) (which relates to powers of a Medical Officer of Health and designated officer in respect of infected food):

• (h) regulations 13(2) or (3) (which relates to the supervision of persons involved in the manufacture of low-acid canned food):

• (i) regulation 14 (which relates to manufacture of low-acid canned food):

• (j) regulation 15(4)(a) or (b) (which relates to powers of a designated officer in respect of low-acid canned food):

• (k) regulation 16 (which relates to sale of muttonbird).

• (l) [Revoked]

• (m) [Revoked]

• (n) [Revoked]

(2) Every person who commits an offence against subclause (1) is liable to a fine not exceeding $500.

(1) If water may be added to food, the water—

• (a) must be of potable quality; and

• (b) may include the addition of fluoride to generally accepted levels by municipal authorities, or by contractors to municipal authorities managing municipal water supplies.

(2) In this regulation, generally accepted levels means levels that are permitted under the Health Act 1956, the Local Government Act 1974, or in any other enactment regulating water quality or reticulation.

(1) Despite standard 1.4.4 of the Food Standards Code, oil extracted from hemp seed may be sold as food in New Zealand if it complies with the requirements set out in subclause (2).

(2) The requirements are,—

• (a) in the case of hemp seed oil that is produced in New Zealand, the hemp seed oil is derived from cannabis seed from plants that are grown in New Zealand under and in accordance with any conditions attached to a licence to cultivate industrial hemp issued by the Director-General of the Ministry of Health:

• (b) in the case of hemp seed oil that is imported into New Zealand, the hemp seed oil has been tested by an analyst working in a laboratory approved under the Misuse of Drugs Act 1975 and has been authorised for sale and use.

(1) The certificate of the analyst referred to in section 22 of the Act must be in the form set out in Schedule 2.

(2) A person who, in accordance with section 22(4) of the Act, wishes to obtain a copy of the analyst's certificate or report must pay a fee of $2.

(3) A person who, in accordance with section 36(1) of the Act, requires an officer to procure a sample of any food and submit it for analysis must pay a fee of $200.

The Food Regulations 1984 (SR 1984/262) are revoked.