FOOD STANDARDS AUSTRALIA NEW ZEALAND
VARIATIONS TO THE AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE
(AMENDMENT NO. 74)
1. Preamble
The variations set forth in the Schedule below are variations to the Australia New Zealand Food Standards Code (hereinafter called ‘the Code’) which was published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, and which has been varied from time to time.
These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.
2. Citation
These variations may be collectively known as Amendment No. 74 to the Code.
3. Commencement
These variations commence on the date of gazettal.
Note: These variations were published in the Commonwealth of Australia Gazette No. FSC 16 on 14 October 2004.
SCHEDULE
[1] Standard 1.2.4 is varied by inserting in the Table to clause 4, for the Generic name fats or oils, under the Conditions for Use –
| 4. Must not be used for Diacylglycerol oil. |
[2] Standard 1.2.8 is varied by –
[2.1] omitting subclause 16(2), substituting –
(2) A claim to the effect that a food is gluten free must not be made in relation to a food unless the food contains –
(a) no detectable gluten; and
(b) no –
(i) oats or their products; or
(ii) cereals containing gluten that have been malted, or their products.
[2.2] omitting subclause 16(3), substituting –
(3) A claim to the effect that a food has a low gluten content must not be made in relation to a food unless the food contains no more than 20 mg gluten per 100 g of the food.
[2.3] inserting in the Table to subclause 18(1) –
Total dietary fibre (including resistant maltodextrins) | Section 2001.03 of the AOAC, 17th Edition, 1st Revision (2002) |
[2.4] inserting in the Editorial note after subclause 18(2) –
Total dietary fibre as determined by Section 985.29, or Section 991.43 of the AOAC, 17th Edition (2000) may include resistant maltodextrins. However, these methods cannot fully determine resistant maltodextrins as total dietary fibre, and should not be used for this purpose. Section 2001.03 of the AOAC, 17th Edition, 1st Revision (2002) is an accurate method for determining resistant maltodextrins as dietary fibre, and should be used to ascertain total dietary fibre content where full analysis of resistant maltodextrins is required.
Added resistant maltodextrins must comply with Standard 1.3.4 – Identity and Purity
[3] Standard 1.3.4 is varied by inserting in the Schedule –
Chemical structure | Glucopyranose linked by α(1-4), α(1-6), /(1-2), and /(1-3) glucosidic bonds; and contains levoglucosan. | |
Dextrose equivalent | 8-12 | |
Appearance | Free-flowing fine powder | |
Colour | White | |
Taste/odour | Slightly sweet/odourless | |
Solution | Clear | |
pH (in 10% solution) | 4-6 | |
Moisture (%) | max. 5 | |
Ash (%) | max. 0.2 | |
Arsenic (ppm) | max. 1 | |
Heavy metals (ppm) | max. 5 | |
Microbiological | Standard plate count (cfu/g) | max. 300 |
Yeast and mould (cfu/g) | max. 100 | |
Salmonella | Negative to test | |
Coliforms | Negative to test | |
[4] Standard 1.4.2 is varied by –
[4.1] omitting from Schedule 1 all entries for the following chemicals -
Fenchlorphos
Fenoprop
Methacrifos
Promacyl
[4.2] inserting in Schedule 1 the foods and associated MRLs for the following chemicals –
Bifenazate | ||
Sum of bifenazate and bifenazate diazene (diazenecarbolxylic acid, 2-(4-methoxy-[1,1’-biphenyl-3-yl] 1-methylethyl ester), expressed as bifenazate | ||
Edible offal (mammalian) | *0.01 | |
Meat (mammalian) (in the fat) | *0.01 | |
Milks | *0.01 | |
Pome fruits | 2 | |
|
| |
Bioresmethrin | ||
bioresmethrin | ||
Mango | T0.5 | |
|
| |
Florfenicol | ||
Sum of florfenicol and its metabolites florfenicol alcohol, florfenicol oxamic acid, monochloroflorfenicol and florfenicol amine expressed as florfenicol amine | ||
Cattle kidney | 0.5 | |
Cattle liver | 3 | |
Cattle meat | 0.3 | |
Pig fat/skin | 1 | |
Pig kidney | 1 | |
Pig liver | 3 | |
Pig meat | 0.5 | |
|
| |
[4.3] omitting from Schedule 1 the foods and associated MRLs for each of the following chemicals –
Dithiocarbamates | |
Total dithiocarbamates, determined as carbon disulphide evolved during acid digestion and expressed as milligrams of carbon disulphide per kilogram of food | |
Bulb Vegetables [except spring onion] | 4 |
Spring onion | T10 |
|
|
Pyrethrins | |
Sum of pyrethrins i and ii, cinerinsi i and ii and jasmolins i and ii, determined after calibration by means of the international pyrethrum standard | |
Pumpkins | T0.02 |
|
|
Triadimefon | |
Sum of triadimefon and triadimenol, expressed as triadimefon see also Triadimenol | |
Mung bean (dry) | T0.1 |
|
|
[4.4] inserting in alphabetical order in Schedule 1 the foods and associated MRLs for the following chemicals –
Azoxystrobin | |
Azoxystrobin | |
Radish | T0.3 |
|
|
Benalaxyl | |
Benalaxyl | |
Spring onion | T0.1 |
|
|
Buprofezin | |
Buprofezin | |
Passionfruit | T2 |
|
|
Cyproconazole | |
Cyproconazole, sum of isomers | |
Barley | T*0.02 |
Wheat | T*0.02 |
|
|
Difenoconazole | |
Difenoconazole | |
Cereal grains | T*0.01 |
|
|
Dimethomorph | |
Sum of E and Z isomers of dimethomorph | |
Chard (silver beet) | T2 |
Leek | 0.5 |
|
|
Dithiocarbamates | |
Total dithiocarbamates, determined as carbon disulphide evolved during acid digestion and expressed as milligrams of carbon disulphide per kilogram of food | |
Bulb vegetables [except garlic and onion, bulb] | T10 |
Onion, bulb | 4 |
Walnuts | T*0.2 |
|
|
Haloxyfop | |
Sum of Haloxyfop, its esters and conjugates, expressed as haloxyfop | |
Linola seed | 0.1 |
Linseed | 0.1 |
|
|
Lasalocid | |
Lasalocid | |
Poultry skin/fat | T1.2 |
|
|
Metalaxyl | |
Metalaxyl | |
Cereal grains | T*0.05 |
Milks | T*0.05 |
|
|
Propiconazole | |
Propiconazole | |
Eggs | *0.05 |
|
|
Propyzamide | |
Propyzamide | |
Chicory leaves | *0.2 |
|
|
Tebufenozide | |
Tebufenozide | |
Blueberries | T2 |
|
|
[4.5] omitting from Schedule 1 under the entries for the following chemical, the maximum residue limit for the food, substituting –
Acetamiprid | ||
Commodities of plant origin: acetamiprid Commodities of animal origin: sum of acetamiprid and N-dimethyl acetamiprid ((E)-N1-[(6-chloro-3-pyridyl)methyl]-N2-cyanoacetamidine), expressed as acetamiprid | ||
Cotton seed | *0.05 | |
Edible offal (mammalian) | *0.05 | |
Eggs | *0.01 | |
Meat (mammalian) | *0.01 | |
Milks | *0.01 | |
Potato | *0.05 | |
Poultry, edible offal of | *0.05 | |
Poultry meat | *0.01 | |
|
| |
Cyproconazole | ||
Cyproconazole, sum of isomers | ||
Edible offal (mammalian) | T1 | |
Meat (mammalian) | T0.03 | |
|
| |
Difenoconazole | ||
Difenoconazole | ||
Asparagus | *0.05 | |
|
| |
Dimethomorph | ||
sum of E and Z isomers of Dimethomorph | ||
Lettuce, leaf | T2 | |
|
| |
Dithiocarbamates | ||
Total dithiocarbamates, determined as carbon disulphide evolved during acid digestion and expressed as milligrams of carbon disulphide per kilogram of food | ||
Stone fruits | 3 | |
|
| |
Fipronil | ||
Sum of fipronil, the sulphenyl metabolite (5-amino-1-[2,6-dichloro-4-(trifluoromethyl)phenyl]-4-[(trifluoromethyl) sulphenyl]-1H-pyrazole-3-carbonitrile), the sulphonyl metabolite (5-amino-1-[2,6-dichloro-4-(trifluoromethyl)phenyl]-4-[(trifluoromethyl)sulphonyl]-1H-pyrazole-3-carbonitrile), and the trifluoromethyl metabolite (5-amino-4-trifluoromethyl-1-[2,6-dichloro-4-(trifluoromethyl)phenyl]-1H-pyrazole-3-carbonitrile) | ||
Asparagus | 0.2 | |
|
| |
Fluvalinate | ||
Fluvalinate, sum of isomers | ||
Asparagus | 0.2 | |
|
| |
Glyphosate | ||
Glyphosate | ||
Passionfruit | 3 | |
|
| |
Lasalocid | ||
Lasalocid | ||
Eggs | T*0.05 | |
Poultry, edible offal of | T*0.7 | |
Poultry meat | T*0.05 | |
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| |
[5] Standard 1.4.4 is varied by inserting in Schedule 1 –
Nicotiana spp. | Tobacco |
[6] Standard 1.5.1 is varied by inserting in the Table to clause 2 –
Diacylglycerol oil (DAG-Oil) | ‘Diacylglycerol oil’ is a prescribed name.
Notwithstanding clause 4 of Standard 1.2.4, diacylglycerol oil must be declared in the statement of ingredients using the prescribed name. |
[7] Standard 2.4.1 is varied by omitting from clause 1, the definition of edible oils, substituting –
edible oils mean the triglycerides and/or diglycerides of fatty acids of plant or animal origin.