NZ MPI guidance document: Sulphur dioxide and sulphites in meat

"This document provides general advice to butchers, meat processors/manufacturers, retailers, verifiers and consultants in interpreting and applying the requirements on the use of sulphur dioxide/sulphites (as a preservative) in accordance with the Australia New Zealand Food Standards Code (the Code). This information is a general summary and cannot cover all situations. Food businesses are required to comply with all of the provisions of the Code, the Food Act 2014 and the Animal Products Act 1999."