Food Standards Australia New Zealand Act 1991
Preamble
The variations set forth in the Schedule below are variations to Standards in the Australia New Zealand Food Standards Code published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, which have been varied from time to time.
These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.
Citation
These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 92 – 2007.
Commencement
These variations commence on Gazettal.
Note: These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 34 on 2 August 2007.
SCHEDULE
[1] Standard 1.3.4 is varied by inserting in the Schedule –
Specification for isomaltulose
Chemical name | 6-O-α-D-glucopyranosyl-D-fructofuranose |
Description | White or colourless, crystalline, sweet substance, faint isomaltulose specific odour |
Isomaltulose (%) | Not less than 98% on a dry weight basis |
Water Other saccharides Ash Lead | Max. 6% Max. 2% on a dry weight basis Max. 0.01% on a dry weight basis Max. 0.1 ppm on a dry weight basis |
[2] Standard 1.4.2 is varied by –
[2.1] omitting from Schedule 1 all entries for the following chemical –
Dinocap
[2.2] omitting from Schedule 1 the chemical residue definition for the chemical appearing in Column 1 of the Table to this sub-item, substituting the chemical residue definition appearing in Column 2 –
Column 1 | Column 2 |
Pinoxaden | Sum of free and conjugated M4 metabolite, 8-(2,6-diethyl-4-hydroxymethylphenyl)-tetrahydro-pyrazolo [1,2-d][1,4,5] oxadiazepine-7,9-dione, expressed as Pinoxaden |
[2.3] inserting in Schedule 1–
Florasulam | ||
Florasulam | ||
Cereal grains | T*0.01 | |
|
| |
Tetraconazole | ||
Tetraconazole | ||
Edible offal (mammalian) | 0.2 | |
Grapes | 0.5 | |
Meat (mammalian) (in the fat) | *0.01 | |
Milks | *0.01 | |
[2.4] omitting from Schedule 1 the foods and associated MRLs for each of the following chemicals –
Chlorothalonil | |
Commodities of plant origin: Chlorothalonil Commodities of animal origin: Sum of chlorothalonil and 4-hydroxy-2, 5, 6-trichloroisophthalonitrile metabolite, expressed as chlorothalonil | |
Herbs | T7 |
|
|
Fenbutatin oxide | |
Bis[tris(2-methyl-2-phenylpropyl)tin]-oxide | |
Berries and other small fruits | 1 |
|
|
Imidacloprid | |
Sum of imidacloprid and metabolites containing the 6-chloropyridinylmethylene moiety, expressed as imidacloprid | |
Leafy vegetables | T5 |
|
|
[2.5] inserting in alphabetical order in Schedule 1, the foods and associated MRLs for each of the following chemicals –
Amitrole | ||||||
Amitrole | ||||||
Blueberries | T*0.01 | |||||
|
| |||||
Bifenazate | ||||||
Sum of Bifenazate and Bifenazate diazene (Diazenecarboxylic acid, 2-(4-methoxy-[1,1’-biphenyl-3-yl] 1-methylethyl ester), expressed as Bifenazate | ||||||
Dried grapes | T2 | |||||
Grapes [except wine grapes] | T1 | |||||
|
| |||||
Boscalid | ||||||
Commodities of plant origin: Boscalid Commodities of animal origin: Sum of Boscalid, 2-chloro-N-(4’-chloro-5-hydroxybiphenyl-2-yl) nicotinamide and glucuronide conjugate of 2-chloro-n-(4’-chloro-5-hydroxybiphenyl-2-yl) nicotinamide, expressed as Boscalid equivalents | ||||||
Bulb vegetables [except onion, bulb] | T3 | |||||
Carrot | T1 | |||||
|
| |||||
Chlorothalonil | ||||||
Commodities of plant origin: Chlorothalonil Commodities of animal origin: Sum of chlorothalonil and 4-hydroxy-2, 5, 6-trichloroisophthalonitrile metabolite, expressed as chlorothalonil | ||||||
Fennel, leaf | 5 | |||||
Fennel, seed | 5 | |||||
Herbs [except fennel, leaf] | T7 | |||||
|
| |||||
Clopyralid | ||||||
Clopyralid | ||||||
Cauliflower | T0.2 | |||||
|
| |||||
Difenoconazole | ||||||
Difenoconazole | ||||||
Parsley | T15 | |||||
|
| |||||
Fenbutatin oxide | ||||||
Bis[tris(2-methyl-2-phenylpropyl)tin]-oxide | ||||||
Berries and other small fruits [except table grapes] | 1 | |||||
Dried grapes | T10 | |||||
Grapes [except wine grapes] | T3 | |||||
|
| |||||
Fenoxycarb | ||||||
Fenoxycarb | ||||||
Olive oil, virgin | T3 | |||||
Olives | T1 | |||||
|
| |||||
Imidacloprid | ||||||
Sum of Imidacloprid and metabolites containing the 6-chloropyridinylmethylene moiety, expressed as Imidacloprid | ||||||
Leafy vegetables [except lettuce, leaf] | T5 | |||||
Lettuce, leaf | T20 | |||||
|
| |||||
Metalaxyl | ||||||
Metalaxyl | ||||||
Parsley | 0.3 | |||||
|
| |||||
Pinoxaden | ||||||
Sum of free and conjugated M4 metabolite, 8-(2,6-diethyl-4-hydroxymethylphenyl)-tetrahydro-pyrazolo [1,2-d][1,4,5] oxadiazepine-7,9-dione, expressed as pinoxaden | ||||||
Wheat bran, unprocessed | 0.5 | |||||
|
| |||||
Propiconazole | ||||||
Propiconazole | ||||||
Beetroot | *0.02 | |||||
|
| |||||
[2.6] omitting from Schedule 1, under the entries for the following chemicals, the maximum residue limit for the food, substituting –
Chlorothalonil | ||
Commodities of plant origin: Chlorothalonil Commodities of animal origin: Sum of chlorothalonil and 4-hydroxy-2, 5, 6-trichloroisophthalonitrile metabolite, expressed as chlorothalonil | ||
Fennel, bulb | 5 | |
|
| |
Cloquintocet-mexyl | ||
Sum of cloquintocet mexyl and 5-chloro-8-quinolinoxyacetic acid, expressed as cloquintocet mexyl | ||
Barley | *0.1 | |
|
| |
Oxytetracycline | ||
Inhibitory substance, identified as oxytetracycline | ||
Honey | 0.3 | |
|
| |
Pinoxaden | ||
Sum of free and conjugated M4 metabolite, 8-(2,6-diethyl-4-hydroxymethylphenyl)-tetrahydro-pyrazolo [1,2-d][1,4,5] oxadiazepine-7,9-dione, expressed as pinoxaden | ||
Barley | 0.1 | |
Edible offal (mammalian) | *0.02 | |
Eggs | *0.02 | |
Meat (mammalian) | *0.02 | |
Milks | *0.01 | |
Poultry, edible offal of | *0.02 | |
Poultry meat | *0.02 | |
Wheat | 0.1 | |
|
| |
[3] Standard 1.5.1 is varied by inserting in the Table to clause 2 –
Isomaltulose |
|
[4] Standard 1.5.2 is varied by inserting into the Table to clause 2 –
Food derived from high lysine corn line LY038 | Unless the protein content has been removed as part of a refining process, the label on or attached to a package of a food derived from high lysine corn line LY038 must include a statement to the effect that the food has been genetically modified to contain increased levels of lysine. |
[5] Standard 4.5.1 is varied by omitting subclause 5(7) and substituting –
(7) Wine, sparkling wine and fortified wine may contain added water in proportion not exceeding 70 mL/L where that water is necessary for the incorporation of any substance specified in clause 3 or clause 4, or where that water is incidental to the winemaking process and where the presence of water in wine is in conformance with good manufacturing practice.