Federal Register of Legislation - Australian Government

Primary content

Food Standards as made
This instrument amends food standards in the Australia New Zealand Food Standards Code.
Administered by: Health
General Comments: This instrument varies the Australia New Zealand Food Standards Code by inserting Standard 4.2.4A - Primary Production and Processing Standard for Specific Cheeses.
Exempt from sunsetting by the Legislative Instruments Act 2003 s 54(1), Food Standards Australia New Zealand Act 1991 s 82(2)
Registered 22 Sep 2005
Tabling HistoryDate
Tabled Senate05-Oct-2005
Tabled HR10-Oct-2005
Date of repeal 19 Mar 2014
Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014

Australia New Zealand Food Standards Code – Amendment No. 81 – 2005

 

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. 81 – 2005.

 

Commencement

 

These variations commence on gazettal.

 

Note:  These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 23 on 22 September 2005.

 


SCHEDULE

 

[1]          Standard 1.4.2 is varied by –

 

[1.1]       omitting from Schedule 1 all entries for the following chemicals

 

Fenchlorazole-ethyl

 

[1.2]       omitting from Schedule 1 the residue definition for the chemical appearing in Column 1 of the Table to this sub-item, substituting the residue definition appearing in Column 2

 

Column 1

Column 2

Abamectin

sum of avermectin b1a, avermectin b1b and (z)-8,9 avermectin b1a, and (z)-8,9 avermectin b1b

Dinitolmide

Sum of dinitolmide and its metabolite 3-amino-5-nitro-o-toluamide, expressed as dinitolmide equivalents

Fluometuron

sum of fluometuron and 3-trifluoromethylaniline, expressed as fluometuron

Imidacloprid

Sum of imidacloprid and metabolites

containing the 6-chloropyridinylmethylene moiety, expressed as imidacloprid

 

[1.3]       inserting in Schedule 1 –

 

Fenbuconazole

Fenbuconazole

Banana

0.5

Edible offal (mammalian)

*0.01

Eggs

*0.01

Meat (mammalian)

*0.01

Milks

*0.01

Nectarine

0.5

Poultry, edible offal of

*0.01

Poultry meat

*0.01

Stone fruits [except nectarine]

T1

 

 

Flumioxazin

Flumioxazin

Broad bean (dry)

*0.1

Cereal grains

*0.05

Chick-pea (dry)

*0.1

Cotton seed

*0.1

Edible offal (mammalian)

*0.01

Eggs

*0.01

Field pea (dry)

*0.1

Lentil (dry)

*0.1

Lupin (dry)

*0.1

Meat (mammalian)

*0.01

Milks

*0.01

Poultry, edible offal of

*0.01

Poultry meat

*0.01

Rape seed

*0.1

 

 

 

[1.4]       omitting from Schedule 1 the foods and associated MRLs for each of the following chemicals –

 

Neomycin

Inhibitory substance, identified as neomycin

Edible offal (mammalian)

*0.5

Milk

0.5

 

 

Spinosad

Sum of spinosyn a and spinosyn d

Cucumber

0.2

Soya bean

T0.05

 

 

 

[1.5]       inserting in alphabetical order in Schedule 1, the foods and associated MRLs for each of the following chemicals –

 


Abamectin

Sum of avermectin b1a, avermectin b1b and (z)-8,9 avermectin b1a, and (z)-8,9 avermectin b1b

Ground cherries

T0.01

 

 

Azoxystrobin

Azoxystrobin

Banana

T0.5

 

 

Chlorothalonil

Chlorothalonil

Peas (pods and succulent, immature seeds)

10

 

 

Chlorpyrifos

Chlorpyrifos

Peppers, sweet

T1

 

 

Cyproconazole

Cyproconazole, sum of isomers

Eggs

*0.01

Poultry, edible offal of

*0.01

Poultry meat

*0.01

 

 

Difenoconazole

Difenoconazole

Macadamia nuts

*0.01

 

 

Dimethomorph

Sum of E and Z isomers of Dimethomorph

Shallot

T0.5

 

 

Etoxazole

Etoxazole

Apple

0.2

 

 

Fluazifop-butyl

Fluazifop-butyl

Shallot

0.05

Spring Onion

0.05

 

 

Neomycin

Inhibitory substance, identified as neomycin

Kidney of cattle, goats, pigs and sheep

T10

Liver of cattle, goats, pigs and sheep

T0.5

Milks

T1.5

 

 

Spinosad

Sum of spinosyn a and spinosyn d

Fruiting vegetables, cucurbits

T0.2

 

 


 

[1.6]       omitting from Schedule 1, under the entries for the following chemicals, the maximum residue limit for the food, substituting –

 


Azoxystrobin

Azoxystrobin

Barley

*0.02

Wheat

*0.02

 

 

Cyproconazole

Cyproconazole, sum of isomers

Barley

*0.02

Edible offal (mammalian)

1

Meat (mammalian)

0.03

Wheat

*0.02

Dithiocarbamates

Total dithiocarbamates, determined as carbon disulphide evolved during acid digestion and expressed as milligrams of carbon disulphide per kilogram of food

Chick-pea (dry)

0.5

Lentil (dry)

0.5

 

 

Etoxazole

Etoxazole

Cotton seed

0.2

Edible offal (mammalian)

*0.01

Eggs

*0.01

Meat (mammalian) (in the fat)

*0.02

Milks

*0.01

Poultry, edible offal of

*0.01

Poultry meat (in the fat)

*0.02

 

 

Imidacloprid

Sum of imidacloprid and metabolites

containing the 6-chloropyridinylmethylene moiety, expressed as imidacloprid

Citrus fruits

T2

Sugar cane

*0.05

 

 

Methidathion

Methidathion

Persimmon, Japanese

0.5

 

 

Neomycin

Inhibitory substance, identified as neomycin

Fats (mammalian) [except milk fats]

T0.5

Meat (mammalian)

T0.5

 

 

Spinosad

Sum of spinosyn a and spinosyn d

Pulses

0.01

 

 

Trifloxystrobin

Sum of trifloxystrobin and its acid metabolite ((E,E)-methoxyimino-[2-[1-(3-trifluoromethylphenyl)-ethylideneaminooxymethyl]phenyl] acetic acid), expressed as trifloxystrobin equivalents

Banana

0.5

 

 


 

[2]          Standard 1.6.2 is varied by omitting paragraph 2(1)(c), substituting –

 

(c)          in accordance with clause 1 of Standard 4.2.4A.

 

[3]          Standard 2.1.1 is varied by omitting from clause 1 the definition of wholegrain, substituting

 

wholegrain means the intact grain or the dehulled, ground, milled, cracked or flaked grain where the constituents – endosperm, germ and bran – are present in such proportions that represent the typical ratio of those fractions occurring in the whole cereal, and includes wholemeal.

 

[4]          Standard 2.5.4 is varied by –

 

[4.1]       omitting the Table of Provisions, substituting -

 

Table of Provisions

 

1            Interpretation

2            Composition of cheese

3            Deleted

4            Processing of milk and milk products in New Zealand

 

[4.2]       omitting clause 3 and the associated Editorial note, substituting –

 

3            Deleted

 

[5]          The Australia New Zealand Food Standards Code is varied by inserting –

 

Standard 4.2.4A

 

PRIMARY PRODUCTION AND PROCESSING STANDARD FOR SPECIFIC CHEESES

 

 

(Australia only)

 

Purpose and commentary

 

This Standards sets out primary production and processing requirements for Gruyere, Sbrinz, Emmental and Roquefort cheese.

 

Table of Provisions

 

1            Requirements for certain cheese and cheese products

 

Clauses

 

1            Requirements for certain cheese and cheese products

 

Cheese and cheese products specified in Column 1 of the Table to this clause may be manufactured from milk and milk products that have been produced and processed using a method that –

 

(a)          ensures that the cheese produced achieves an equivalent level of safety protection as cheese prepared from milk or milk products that have been heat treated in accordance with paragraph 2(1)(a) of Standard 1.6.2; and

(b)          is set out in the legislation or documentation listed in Column 2 of the Table to this clause; and

(c)          complies with the conditions, if any, specified in Column 3 of the Table to this clause.

 

Table to clause 1

 

Column 1

Column 2

Column 3

Cheese and cheese products

Legislation or documentation

Conditions

Gruyere, Sbrinz or Emmental cheese

The Ordinance on Quality Assurance in the Dairy Industry of the Swiss Federal Council of 18 October 1995

 

Roquefort

The Ministerial Order of 30 December 1993 on requirements relating to the premises, equipment and operation of milk collection or standardization centres and of establishments involved in the treatment or processing of milk or milk-based products

The Ministerial Order of 18 March 1994 on the hygiene of milk products and collection

The Ministerial Order of 30 March 1994 on the microbiological criteria that drinking milk and milk-based products must satisfy in order to be placed on the market

The Ministerial Order of 28 June 1994 on the identification and sanitary approval of establishments placing on the market animal foodstuffs or foodstuffs of animal origin and on health marking

The Ministerial Order of 2 March 1995 on the approval of milk collection, standardization or treatment centres and of establishments involved in the processing of milk and milk-based products

(1) The following matters must be monitored and recorded during cheese production:

(a) pH during the acidification process; and

(b) salt concentration; and

(c) moisture content.

(2) Unpasteurised milk for cheese production must be tested and demonstrated to have no detected levels of Listeria monocytogenes in 25 ml of milk per tanker.

(3) The cheese must be stored at an appropriate temperature for a period of no less than 90 days from the date of manufacture.

 

Editorial note:

 

Legislation or documentation will only be listed in the Table to clause 1 if it incorporates or provides for methods which provide a level of safety protection equivalent to that provided by a process that includes treatment of the milk or milk product in accordance with paragraph 3(2)(a) of Standard 4.2.4, and has adequate hazard identification and process controls.

 

AQIS quarantine requirements for the importation of dairy products from approved countries define the date of manufacture for cheese as the date the curd is set.

 

Cheese and cheese products must also be manufactured using measures to ensure compliance with requirements in Standard 1.6.1 – Microbiological Limits for Food, Chapter 3 - Food Safety Standards to the extent that these requirements are not specifically covered in clause 3 of this Standard, and any applicable State and Territory requirements in relation to cheese production, including any specific requirements in relation to the safety of raw milk and raw milk cheese production.

 

In relation to condition (1)(a) for Roquefort, the monitoring of pH should ensure that rapid acidification occurs, that is, the pH should fall to below pH 5.0 within the first 6 to 8 hours following addition of the starter culture.

 

Clause 4 of Standard 1.2.4 requires ingredients to be declared using the common name of the ingredient, or a name that describes the true nature of the ingredient, or if applicable a generic name.  This requirement means that in relation to cheese made from unpasteurised milk, the ingredient declaration should include a statement that the milk is unpasteurised, and in the case of cheese made other than from cow’s milk, should also include the common name of the species from which the milk is sourced.