Federal Register of Legislation - Australian Government

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Food Standards as made
This instrument amends the Australia New Zealand Food Standards Code through variations adopted by the Australia New Zealand Food Standards Council.
Administered by: Health
General Comments: This Standard was made by the Australia New Zealand Food Authority on 1 November 2001.
Exempt from sunsetting by the Legislative Instruments Act 2003 s 54(1), Food Standards Australia New Zealand Act 1991 s 82(2)
Registered 10 Dec 2008
Gazetted 01 Nov 2001
Date of repeal 19 Mar 2014
Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014

AUSTRALIA NEW ZEALAND FOOD AUTHORITY

 

VARIATIONS TO THE FOOD STANDARDS CODE

 

(AMENDMENT NO. 57)

 

1.           Preamble

 

The variations set forth in the Schedule below are variations to the 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.

 

The Schedule contains variations adopted by the Australia New Zealand Food Standards Council in October 2001.

 

These variations are published pursuant to section 32 of the Australia New Zealand Food Authority Act 1991.

 

2.           Citation

 

These variations may be collectively known as Amendment No. 57 to the Code.

 

3.           Commencement

 

These variations commence on the date of gazettal.

 

4.           Correction of Typographical Error

 

Amendment 55 published on 30 August 2001 contained the following typographical error:

 

·                on page 6 (Item [6.2]) - there should be a closing bracket after ‘collagen’ in paragraph (a).

 

Note:  These variations were published in the Commonwealth of Australia Gazette No. P 27 on 1 November 2001.

 

SCHEDULE

 

[1]           Standard A12 is varied by inserting the following immediately after clause (6) -

 

(6A)        The proportion of 3-chloro-1,2-propanediol in soy sauce and oyster sauce must not be greater than 0.2 mg/kg, calculated on a 40% dry matter content.

 

(6B)        The proportion of 1,3-dichloro-2-propanol in soy sauce and oyster sauce must not be greater than 0.005 mg/kg, calculated on a 40% dry matter content.

 

[2]          Division 2 of Standard A18 and Standard 1.5.2 is varied by inserting immediately after subclause 4(4) –

 


(5)          This Division does not apply to food packaged or manufactured prior to 7 December 2001 for a period of 12 months after the commencement of that Division.

 

(6)          Subclause (5) ceases to have effect on 7 December 2002.

 

Editorial Note: 

 

Subclause 4(5) will cease to operate on 7 December 2002.  From this date all food will need to comply with the labelling requirements in Division 2.  Subclause 4(5) only applies to the labelling requirements in this Standard and has no effect on the provisions in Division 1.

 

[3]          Standard 1.2.8 is varied by –

 

[3.1]       omitting the definition of carbohydrate in clause 1, substituting –

 

carbohydrate means –

 

(a)          ‘carbohydrate by difference’, calculated by subtracting from 100, the average quantity expressed as a percentage of water, protein, fat, dietary fibre, ash, alcohol, and if quantified or added to the food, any other unavailable carbohydrate and the substances listed in column 1 of Table 2 to subclause 2(2); or

(b)          ‘available carbohydrate’, calculated by summing the average quantity of total available sugars and starch, and if quantified or added to the food, any available oligosaccharides, glycogen and maltodextrins.

 

[3.2]       omitting subclause 5(6), substituting –

 

(6)          The nutrition information panel must include declarations of unavailable carbohydrate where the unavailable carbohydrate has been subtracted in the calculation of ‘carbohydrate by difference’ as defined in clause 1.

 

(6A)       The reference to ‘unavailable carbohydrate’ in subclause (6) does not include dietary fibre.

 

(6B)       The nutrition information panel must include individual declarations of those substances listed in column 1 of Table 2 to subclause 2(2) where they are present, either singly or in combination, in the final food in an amount of no less than 5g/100g, and where –

 

(a)          any of the substances listed in column 1 have been subtracted in the calculation of ‘carbohydrate by difference’ as defined in clause 1;  or

(b)          any of the substances listed in column 1 have been quantified or added to the food, if ‘available carbohydrate’ as defined in clause 1 is used.

 

(6C)       The reference to ‘substances listed in column 1 of Table 2 to subclause 2(2)’ in subclause (6B) does not include organic acids.

 

[3.3]       omitting Carbohydrate, total from the Table immediately following subclause 5(1) titled NUTRITION INFORMATION, substituting -


Carbohydrate

 

[3.4]       omitting Carbohydrate, total from the Table immediately following subclause 5(7) titled NUTRITION INFORMATION, substituting -

 

Carbohydrate

 

[3.5]       omitting Carbohydrate, total from the Table immediately following subclause 7(2) titled NUTRITION INFORMATION, substituting -

 

Carbohydrate

 

[3.6]       omitting the second sentence in the Editorial note to following subclause 5(7), substituting –

 

The word ‘total’ following ‘fat’, dietary fibre’ or ‘protein’ in the first column of the panel need only be included if it is immediately followed by the sub-group.

 

[3.7]       omitting the Editorial note immediately following subclause 15(4), substituting -

 

Editorial note:

 

The declaration of the lactose and galactose content of a food in the nutrition information panel should be in the following form:

 

Carbohydrate

              - sugars

                        -   lactose

                        -   galactose

 

[4]           Standard 1.4.1 is varied by inserting the following into Columns 1 and 2 respectively of the Table to clause 3 –

 

3-chloro-1,2-propanediol

 

Soy sauce and oyster sauce

0.2

calculated on a 40% dry matter content

1,3-dichloro-2-propanol

0.005

Soy sauce and oyster sauce

calculated on a 40% dry matter content