Australia New Zealand Food Standards Code – Amendment No. 107 – 2009

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.

Citation

These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 107 – 2009.

Commencement

These variations commence on 30 April 2009.

Note:  These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 49 on 30 April 2009.

SCHEDULE

[1] Standard 1.3.3 is varied by inserting in the Table to clause 17 for the enzyme Phospholipase A2 EC 3.1.1.4 the Source –

Aspergillus niger, containing the gene isolated from porcine pancreas

[2] Standard 1.4.1 is varied by –

[2.1] inserting in subclause 5(1) –

Hydrocyanic acid, total means all hydrocyanic acid including hydrocyanic acid evolved from linamarin, lotaustralin, acetone cyanohydrin or butanone cyanohydrin during or following enzyme hydrolysis or acid hydrolysis, expressed as milligrams of hydrocyanic acid per kilogram of ready-to-eat cassava chips.

Ready-to-eat cassava chips means the product containing sweet cassava that is represented as ready for immediate consumption with no further preparation required including crisps, crackers or ‘vege’ crackers.

[2.2] inserting after subclause 5(3) –

(4) Subclause 1(2) of Standard 1.1.1 does not apply to ready-to-eat cassava chips for the purposes of the Table to clause 5.

[2.3] inserting in the Table to clause 5 –