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Proposed guidance document on the production of uncooked comminuted fermented salami (UCFM)

Update – November 2017

Guidance document issued 

Industry groups who made submission on the draft guide were generally supportive of the update. Some minor changes have been made to the draft to further clarify sections relating to processing aids and bacterial counts on the ingoing meat. 

Background to consultation

MPI sought feedback on the guidance document – Production of uncooked fermented salami (UCFM).

This document was developed to provide guidance to help processors of uncooked comminuted fermented meat (UCFM) products to comply with the Food (Uncooked Comminuted Fermented Meat) Standard 2008. It has been rewritten to reflect any legislative updates and to transfer to the new requirements and guidance template.

The document covers the processing requirements and good operating practices for the production of safe UCFM products.

Your views sought

MPI invited you to comment on the draft guidance document.

We were particularly interested in feedback on these questions:

  1. Is the level of detail appropriate?
  2. Are the technical aspects correct?
  3. Are the procedures practical and achievable?
  4. Are there any areas that need more guidance?

Consultation documents

Related documents

Making your submission

Submissions closed at 5pm on 29 September 2017.

Submissions are public information

Note, comments you make in a submission are public information. Anyone can ask for copies of all submissions under the Official Information Act 1982 (OIA). The OIA says we must make the information available unless we have a good reason for withholding it. You can find those grounds in sections 6 and 9 of the OIA. Tell us if you think there are grounds to withhold specific information in your feedback. Reasons might include, it's commercially sensitive or it's personal information. However, any decision MPI makes to withhold information can be reviewed by the Ombudsman, who may require the information be released.