Federal Register of Legislation - Australian Government

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Food Standards as made
This instrument amends food standards in the Australia New Zealand Food Standards Code.
Administered by: Health
Exempt from sunsetting by the Legislative Instruments Act 2003 s 54(1), Food Standards Australia New Zealand Act 1991 s 82(2)
Registered 02 Aug 2007
Tabling HistoryDate
Tabled HR08-Aug-2007
Tabled Senate09-Aug-2007
Date of repeal 19 Mar 2014
Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014

Australia New Zealand Food Standards Code – Amendment No. 92 – 2007

 

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.