Retail sale of apricot kernels banned

January 07, 2016 at 7:38 AM

From 14 January 2016, the retail sale of raw apricot kernels to consumers in New Zealand is prohibited.

This change was made to the Food Standards Code because Food Standards Australia New Zealand (FSANZ) conducted a risk assessment and found raw apricot kernels (both with and without skin) pose an acute public health and safety risk.

Click here to read more



Tags: apricot kernels and food safety hydrogen cyanide and apricot kernels
Category: News



Food processing criteriaFood Allergen PortalImported Food made with fortified ingredientscontrol of Hepatits A in berriesFood Notice for Food Control Plans and National Programmes Food Control Plan evaluationfood traceabilityCountry of Origin labelling for foodPrivate LabelLaboratory training coursesHemp seed can be sold as foodUnexpected allergens in foodfood standards code indexE coli 0157 Listeria Outbreak Rock MelonImported foodOffice administrator positionFCP evaluationhow to determine shelf life of foodsFood labellingFood safety governanceraw milk safetySignificant amendments to Food Control PlansListeria testing of ready to eat foodsStandards for food premisesallergen labellingmetal detector functionalitygluten freeCross contamination E coli 0157contract food safety specialistNational Programme guidancenew rules for allergen labellingHealth Star RatingAcidificationFood Safety data captureCooking meat and seafoodCoronavirus and food safetyImporting food New Zealandsous videFood Safety Assessor positionFood recall Risk Managementfood defencesalami food safety guidelinesTotal Diet SurveyListeria samplingFoodRecall templateHPPNational ProgrammeListeria trainingweights and measurescarbon monoxide in fish processingMicrobiological Limits in FoodFSANZ Food Allergen PortalImported FoodsNational Programme guidelinesStarting a Food businessFermenting vegetablesKombucha food safetyFood Recall ProceduresSafe fish consumptionreview of food traceability practicesFood Protection Forumsous vide for foodservicefood industry crisis managementMicrobiological reference criteriacarbon monoxideConcentration and DryingFood Safety Assessment KombuchaMilk allergen in dark chocolateHACCP podcastlisteria online trainingfood weights and measuresAllergen management and labelling guideUCFM GuidelinesAcidifying FoodCodex HACCP updatesMercury in Fishfish processingFood Act 2014Storage of meat and seafoodFree Listeria training moduleWater activity seminar2020 HACCPListeria guidelinesFood safety culturevacuum packingHepatitis in frozen berriesweights and measursirradiated foodPregnancy warning labels on alcoholEgg shelf lifeWinemakers Food Safety TemplateIntentional SubstitutionHemp seed food labellingEnvironmental swabbing2020 General Principles of Food HygieneAllergen managementFood RecallsSelf supply wateralcohol warning labelsintended use codingfood allergen labellingSalami manufactureFood Safety postersFurther Processing guidelinesFood Regulations 2015Template Food Control PlanImported forzen berriesCommercial sterilisationFood safety trendsFood safety and pregnancyGuidelines for National ProgrammesHeat treatments for meat and seafoodFood allergensNational ProgrammesHousehold RefrigeratorsFood Recall guidelinesglazed seafood weightsMy Food PlanFood Recall Statisticshydrogen cyanide and apricot kernelsforeign object auditsFeeding food waste to pigsWhich microbiological limits do I useInternal Audit trainingFood labelingDehydrating foodsCalculating alcohol in brewed soft drinksMaking food for animalsLabelling of irradiated foodCOVID 19FSSC 22000CoronavirusAssured Food Safety new websiteWSMP templateNutrition Panel CalculatorFood premises requirementsBacterial levels in foodMeat smokingHPP for milkFront of pack labellingDomestic fridgespreserving food with acidsHACCP trainingListeria swabbingAlcohol in kombucharaw milkfood legislation updatesfood safety auditorCalculate sanitiserFood Safety Toolkitmodified atmosphere packingLupinAllergens in foodfood safety programme templatesHepatitis Afresh produce sanitationNovel food processing technologiesfood and botulism riskSummary of Changes to Food Standards Codepart time food safety roleEating safely when pregnantFood Safety Culture resourcesListeria outbreakfood packagingRMP template formsPreparing food industry sanitisersFood safety and Covid 19Food safety and Coronavirusapricot kernels and food safetycustom Food Control Planfood preservationshelfe life guidelinesAlcohol labelling guideHot holding meat and seafoodcrisis management guidelinesFood Fraud ToolkitFood Safety Buddy magazineFood Standards Code revisionsale of raw milkalcoholic beverages composition requirementsbrix pH and water activitysulphites in meatJob VacancyListeria monocytogenes in ready to eat foodDrying fruits and vegetables for food safetyrare or lightly cooked meat guidelinesSushi guidelinesNew Product Developmentfood safety updatesshelf life determinationTop 5 Food Safety Topicsx ray detector functionalityCustomise Your National ProgrammeTemplate FCPMisrepresentationHamburger meat cookingFood Standards Code Food safety training resourcesfood contact packagingHepatitis A in frozen berriesHigh Pressure ProcessingFood Act 2014 resourcesFood Safety training coursespre-op inspectionsDietary Supplements requirementsFood business registrationFood Safety Watchpreservatives in meatRMP resourcesPathogen swabbingfood importer registrationFood allergenHACCP updatesfood safety roleImported Food Risk AdvicePregnancy warning labelsFood fermentationFood Act 2014 exemptionsPet FoodCovid 19 implications for food manufacturingNovel foodsListeria monocytogenes in ready to eat foodsEgg labellingStandard 1.6.1 Listeria testingHurdle TechnologyNPDFood FraudHome based food businesseslabel reviews