Australia New Zealand Food Standards Code - Amendment No. 60

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Australia New Zealand Food Standards Code - Amendment No. 60 - 2002

- F2008B00798
No longer in force

Food Standards as made

This instrument amends the Food Standards Code through variations adopted by the Australia New Zealand Food Standards Council.

Administered by: Health

Registered	19 Dec 2008

Gazetted	20 Jun 2002
Date of repeal	19 Mar 2014
Repealed by	Health (Spent and Redundant Instruments) Repeal Regulation 2014

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AUSTRALIA NEW ZEALAND FOOD AUTHORITY

VARIATIONS TO THE FOOD STANDARDS CODE

(AMENDMENT NO. 60)

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 April and May 2002.

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. 60 to the Code.

3. Commencement

These variations commence on the date of gazettal.

4. Correction of Typographical Error

Amendment 59 published on 9 May 2002 contained the following typographical error -

· On page 5 (Item [3.1]) - under the definition for ‘technological function’, the second last and last lines should read ‘manner which suggests that the organoleptic qualities have not been altered, other than through the process.’.

· On page 6 (Item [3.5]) - clause 11(a)(iii) should read ‘United States Code of Federal Regulations, 1996, 21 CFR Part 172.515; or’.

Note: These variations were published in the Commonwealth of Australia Gazette No. FSC 2 on 29 June 2002.

SCHEDULE

[1] Standard A1 is varied by omitting the Editorial Notes immediately after the Table to subclause 19(e), substituting –

Editorial Notes:

(1) Subclauses (e), (f), (g), (h) and (i) implement a pilot trial of a management system for health claims. The outcomes of the pilot will be used to assist in the evaluation of a proposal to allow wider use of health claims in food labels and advertisements.

(2) Due to anticipated delays in the publication of amendments into the Food Standards Code, the approved foods/products listed in Column 1 to subclause (e) are also listed in a Register which is held at and by the Australia New Zealand Food Authority. The Register contains the most up to date list of approved foods/products.

(3) Clause (13) of Standard A1 should be read in conjunction with Standard A9 – Vitamins and Minerals.

[2] Standard A11 is varied by -

[2.2] inserting in the Schedule into Column 1 and Column 2 respectively, immediately after the entry for Anthocyanins –

Arachidonic acid (ARA)–rich oil derived from the fungus Mortierella alpina

Addendum 18

[2.2] inserting in the Schedule into Column 1 and Column 2 respectively, immediately after the entry for Divinylbenzene copolymer –

Docosahexaenoic acid (DHA)–rich dried marine micro-algae (Schizochytrium sp.)	Addendum 14
Docosahexaenoic acid (DHA)–rich oil derived from marine micro-algae (Schizochytrium sp.)	Addendum 15
Docosahexaenoic acid (DHA) – rich oil derived from the algae Crypthecodinium cohnii	Addendum 17

[2.3] inserting in the Schedule into Column 1 and Column 2 respectively, immediately after the entry for Talc -

Tall oil phytosterols

Addendum 16

[2.4] inserting, immediately after ADDENDUM 13 –

ADDENDUM 14

SPECIFICATION FOR Docosahexaenoic acid (DHA) – rich dried marine micro-algae (schizochytrium sp.)

Full chemical name for DHA	4,7,10,13,16,19-docosahexaenoic acid (22:6n-3 DHA)
Appearance	Free flowing coarse powder
Colour	Golden (yellow to light orange)
Odour	Slight marine
Solids (%)	min. 95.0
Crude oil (%)	min. 37.0
DHA (%)	min. 15.0
Peroxide value (meq/kg)	max. 10.0
Ash (%)	max. 12
Sodium (%)	max. 3
Heavy metals (ppm) (as Pb)	max. 20
Lead (ppm)	max. 2
Arsenic (ppm)	max. 1
Microbiological
Total count (cfu/g)	max. 10,000
Yeast (cfu/g)	max. 300
Mould (cfu/g)	max. 300
E. coli	Negative to test
Salmonella	Negative to test

ADDENDUM 15

SPECIFICATION FOR Docosahexaenoic acid (DHA) – rich oil derived from MARINE MICRO-ALGAE (schizochytrium sp.)

Full chemical name for DHA	4,7,10,13,16,19-docosahexaenoic acid (22:6n-3 DHA)
Appearance	Free flowing oil
Colour	Pale light yellow to orange
Odour	Characteristic bland to fish-like
DHA (%)	min. 32 max. 45
Tetradecanoic acid 14:0 (%)	min. 5 max. 11
Hexadecanoic acid 16:0 (%)	min. 18 max. 25
Eicosapentaenoic acid 20:5n-3 (%)	min. 0.5 max. 4
Docosapentaenoic acid 22:5n-6 (%)	min. 10 max. 20
Peroxide value (meq/kg)	max. 10
Moisture and volatiles (%)	max. 0.10
Non-saponifiables (%)	max. 4.5
Trans fatty acids (%)	max. 2.0
Free fatty acid	max. 0.25
Lead (ppm)	max. 0.2
Arsenic (ppm)	max. 0.2
Copper (ppm)	max. 0.05
Iron (ppm)	max. 0.25
Mercury (ppm)	max. 0.2
Hexane (ppm)	max. 20

ADDENDUM 16

SPECIFICATION FOR TALL OIL PHYTOSTEROLS DERIVED FROM TALL OILS

Tall oil phytosterols (non-esterified) are derived from tall oil soap, a by-product of the pulping process, and then purified.

Total phytosterol/phytostanol content (%) min. 95.0

Loss on drying (water (%) max. 5.0

Solvents (%) max. 0.5

Residue on ignition (%) max. 0.1

Total heavy metals (ppm) max. 10

Cadmium (ppm) max. 1.0

Mercury (ppm) max. 1.0

Arsenic (ppm) max. 2.0

Lead (ppm) max. 0.25

Total aerobic count (CFU/g) max. 10,000

Combined moulds and yeasts (CFU/g) max. 100

Coliforms Negative to test

E. coli Negative to test

Salmonella Negative to test

Major Sterol profile (%) as below -

Campesterol min. 4.0 max. 25.0

Campestanol min. 0.0 max. 14.0

β-Sitosterol min. 36.0 max. 79.0

β-Sitostanol min. 6.0 max. 34

ADDENDUM 17

SPECIFICATION FOR DOCOSAHEXAENOIC ACID (DHA) - RICH OIL DERIVED FROM THE ALGAE Crypthecodinium cohnii

Full chemical name for DHA 4,7,10,13,16,19-docosahexaenoic acid (22:6n-3)

Appearance Free flowing oil

Colour Yellow to orange

Odour Characteristic

DHA (%) min. 40 max. 45

Dodecanoic acid 12:0 (%) min. 0 max. 6

Tetradecanoic acid 14:0 (%) min. 10 max. 20

Hexadecanoic acid 16:0 (%) min. 10 max. 20

Octadecenoic acid 18:1 (%) min. 10 max. 30

Peroxide value (meq/kg) max. 5

Moisture and volatiles (%) max. 0.01

Non-saponifiables (%) max. 3.5

Trans fatty acids (%) max. 1.0

Free fatty acid (%) max. 0.4

Lead (ppm) max. 0.2

Arsenic (ppm) max. 0.5

Copper (ppm) max. 0.1

Iron (ppm) max. 0.5

Mercury (ppm) max. 0.2

Hexane (ppm) max. 0.3

ADDENDUM 18

SPECIFICATIONS FOR ARACHIDONIC ACID (ARA) – RICH OIL DERIVED FROM THE FUNGUS Mortierella alpina

Full chemical name for ARA 5,8,11,14-eicosatetraenoic acid (20:4n-6)

Appearance Free flowing oil

Colour Yellow

Odour Characteristic

ARA (%) min. 38 max. 44

Hexadecanoic acid 16:0 (%) min. 3 max. 15

Octadecanoic acid 18:0 (%) min. 5 max. 20

Octadecenoic acid 18:1 (%) min. 5 max. 38

Octadecadienoic acid 18:2 (%) min. 4 max. 15

Peroxide value (meq/kg) max. 5

Moisture and volatiles (%) max. 0.05

Non-saponifiables (%) max. 3.5

Trans fatty acids (%) max. 1.0

Free fatty acid (%) max. 0.4

Lead (ppm) max. 0.2

Arsenic (ppm) max. 0.5

Copper (ppm) max. 0.1

Iron (ppm) max. 0.5

Mercury (ppm) max. 0.2

Hexane (ppm) max. 0.3

[3] Standard A14 is varied by -

[3.1] inserting in clause 2, immediately following the definition for food -

‘Schedule 1’ means Schedule 1 and Schedule 2 in Standard 1.4.2 in Volume 2.

‘Schedule 2’ means Schedule 3 in Standard 1.4.2 in Volume 2.

‘Schedule 3’ means Schedule 4 in Standard 1.4.2 in Volume 2.

[3.2] omitting subclause 3(3), substituting -

(3) The limits for pesticides in drinking water are listed under ‘Pesticides’ in Chapter 3 of the Australian Drinking Water Guidelines (1996) NHMRC - ARMCANZ (National Health and Medical Research Council - Agriculture and Resource Management Council of Australia and New Zealand).

Editorial note:

The Australian Drinking Water Guidelines (1996) are available on the Internet at www.nhmrc.gov.au/advice/publications.

[3.3] omitting Schedule 1, Schedule 2 and Schedule 3.

[4] Standard A16 is varied by omitting Footnote 9 to Table IV - Enzymes, Group III - Microbial Origin, substituting -

⁹ Lipase may be produced from a genetically manipulated strain of Aspergillus oryzae containing the gene for lipase isolated from (i) Humicola lanuginosa and inserted by plasmids pBoel1960 and p3SR2 or (ii) Rhizomucor miehei or (iii) Fusarium oxysporum.

[5] Standard A18 is varied by inserting into Column 1 of the Table to clause 2, immediately after the last occurring entry -

Food derived from glyphosate-tolerant corn line NK603

[6] Standard A19 is varied by -

[6.1] inserting in the Table to clause 2, into Column 1 and Column 2 respectively -

Docosahexaenoic acid (DHA) – rich dried marine micro-algae (Schizochytrium sp.)

May only be added to food according to Standard A11.

Docosahexaenoic acid (DHA) – rich oil derived from marine micro-algae (Schizochytrium sp.)

May only be added to food according to Standard A11

Tall oil phytosterols

May only be added to food -

(1) according to Standard G2 or G5 and Standard A11; and

(2) where the total fatty acid present in the food is not more than 280 g/kg of saturated fatty acids.

The name ‘tall oil phytosterols’ or ‘plant sterols’ must be used when declaring the ingredient in the ingredient list, as prescribed in clause 5 of Standard A1.

The label on or attached to a package of food containing tall oil phytosterols must include statements to the effect that -

1. the product should be consumed in moderation as part of a diet low in saturated fats and high in fruit and vegetables;

2. the product is not recommended for infants, children and pregnant or lactating women unless under medical supervision; and

3. consumers on cholesterol-lowering medication should seek medical advice on the use of this product in conjunction with their medication.

[6.2] inserting immediately after the Table to clause 2 -

Editorial note:

The Table to clause 2 contains conditions relating to novel foods. Nothing contained in this Code permits the mixing of phytosterol esters and tall oil phytosterols.

[7] Standard G2 is varied by omitting subparagraph (1)(b)(ii)(J), substituting -

(J) not more than 137 g/kg of phytosterol esters; or

(K) not more than 80 g/kg of tall oil phytosterols.

[8] Standard G5 is varied by omitting paragraph 2(3)(o), substituting -

(o) not more than 137 g/kg of phytosterol esters; or

(p) not more than 80 g/kg of tall oil phytosterols.

[9] Table of Contents for Volume 2 is varied by -

[9.1] omitting the heading Standard 1.2.3 Mandatory Advisory Statements and Declarations, substituting -

Standard 1.2.3 Mandatory Warning and Advisory Statements and Declarations

[10] omitting the following –

Standard 2.9.1 Reserved (Infant Formula Products)

substituting –

Standard 2.9.1 Infant Formula Products

[11] Standard 1.1.1 is varied by –

[11.1] inserting in clause 2 after the definition for business address –

category of ingredients means ingredients declared in the statement of ingredients using a generic name set out in the Table to Clause 4 of Standard 1.2.4.

[11.2] omitting from clause 2, in the definition for warning statement subclause (d) –

substituting

(d) subclauses 14(1), 14(3) and 26(1) of Standard 2.9.1; and

[11.3] omitting paragraph (e) in the definition of warning statement in Clause 2, substituting –

(e) paragraph 5(3)(c) and subclause 6(2) of Standard 2.9.2; and

[12] Standard 1.1.3 is varied by –

[12.1] omitting the Editorial notes immediately after the Table to subclause 1(5), substituting –

Editorial note:

(1) Subclauses (5), (6), (7), (8) and (9) implement a pilot trial of a management system for health claims. The outcomes of the pilot will be used to assist in the evaluation of a proposal to allow wider use of health claims in food labels and advertisements.

(2) The Australia New Zealand Food Authority maintains a Register which contains the most up to date list of approved foods/products for the folate pilot.

(3) Standard 1.2.8 – Nutrition Labelling and Standard 1.3.2 – Vitamins and Minerals should be read in conjunction with clause 1 of this Standard.

[12.2] inserting immediately after subclause 1(9) –

(10) Subclauses (5), (6), (7), (8) and (9) cease to have effect on –

(a) 13 February 2004; or

(b) the commencement of Standard 1.1A.2;

whichever occurs sooner.

[12.3] omitting from subclause 3(7) the definition for reduced-fat milk, substituting –

reduced-fat milk means –

(a) milk from which milk fat or cream has been partially removed; or

(b) a mixture of non-fat milk with milk or standard milk; or

[12.4] omitting from subclause 3(7) the definition for standardised milk, substituting –

standardised milk means pasteurised or ultra heat treated milk –

(a) from which no substance has been removed except milk fat or cream; and

(b) to which no substance has been added except non-fat milk or non-fat milk solids.

[13] Standard 1.2.3 is varied by inserting in the Table to clause 2, into Column 1 and Column 2 respectively -

Food regulated in Standard 2.4.2 containing tall oil phytosterols.

Statements to the effect that -

1. the product should be consumed in moderation as part of a diet low in saturated fats and high in fruit and vegetables;

2. the product is not recommenced for infants, children and pregnant or lactating women unless under medical supervision; and

3. consumers on cholesterol-lowering medication should seek medical advice on the use of this product in conjunction with their medication.

[14] Standard 1.2.4 is varied by –

[14.1] omitting from the Editorial note to Clause 4 the reference to –

Table to Clause 5

substituting –

Table to Clause 4

[14.2] omitting from Schedule 2, Part 1 Food Additive Code Numbers (alphabetical order) –

Aluminium calcium, sodium, magnesium, potassium and ammonium salts of fatty acids

470

substituting

Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids

470

[14.3] omitting from Schedule 2, Part 1 Food Additive Code Numbers (alphabetical order) –

Glycerin or glycerol

442

substituting

Glycerin or glycerol

422

[14.4] omitting from Schedule 2, Part 2 Food Additive Code Numbers (numerical order) –

Aluminium calcium, sodium, magnesium, potassium and ammonium salts of fatty acids

470

substituting

Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids

470

[14.5] omitting from Schedule 2, Part 2 Food Additive Code Numbers (numerical order) –

Glycerin or glycerol

442

[14.6] inserting in Schedule 2, Part 2 Food Additive Code Numbers (numerical order) after the entry for Mannitol 421 –

Glycerin or glycerol

422

[15] Standard 1.2.10 is varied by omitting the definition for category of ingredients from Clause 1 Interpretation.

[16] Standard 1.3.1 of Volume 2 is varied by –

[16.1] omitting the heading for Schedule 1, substituting –

SCHEDULE 1

Permitted uses of food additives by food type

[16.2] omitting from Schedule 1 item 10.2 Liquid egg products –

1505

Triethyl citrate

12500

mg/kg

liquid white only

substituting

1505

Triethyl citrate

1250

mg/kg

liquid white only

[16.3] omitting from Schedule 1 item 0.1 the heading –

renneting enzymes

substituting

rennetting enzymes

[16.4] inserting in Schedule 1 item 4.1 Unprocessed fruits and vegetables after the entry for grapes packed with permeable envelopes –

Longans
220 221 222 223 224 225 228	Sulphur dioxide and sodium and potassium sulphites	10	mg/kg

[16.5] inserting in Schedule 1 item 4.3.1 after the heading Dried fruits and vegetables* –

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1000

mg/kg

[16.6] inserting in Schedule 1 item 5 Confectionery after the entry for Alitame –

Neotame

300

mg/kg

[16.7] omitting from Schedule 1 item 11.4 Tabletop sweeteners* –

951	Aspartame	GMP			note – duplication of schedule 2
955	Sucralose	GMP			note – duplication of schedule 2

[16.8] omitting from Schedule 1 item 14.1.2.2 the heading low joule fruit and vegetable products, substituting –

low joule fruit and vegetable juice products

[17] Standard 1.3.2 is varied by omitting the Example to subclause 9(3), substituting –

EXAMPLE

NUTRITION INFORMATION Servings per package: 20 Serving size: 50 mL
	Quantity per Serving	Quantity per 100g (or 100 mL)
Energy	86 kJ	172 kJ
Protein	LESS THAN 1 g	LESS THAN 1 g
Fat, total - saturated	LESS THAN 1 g LESS THAN 1 g	LESS THAN 1 g LESS THAN 1 g
Carbohydrate - sugars	5 g 5 g	10 g 10 g
Sodium	LESS THAN 5 mg	LESS THAN 5 mg
Vitamin C	10 mg (25% RDI)	20 mg
Manganese	1 mg	2 mg

[18] Standard 1.3.3 is varied by deleting the entry for Lipase, triacylglycerol EC [3.1.1.3] and corresponding sources from the Table to clause 17, substituting -

Lipase, triacylglycerol

EC [3.1.1.3]

Aspergillus niger

Aspergillus oryzae

Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Fusarium oxysporum

Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Humicola lanuginosa

Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Rhizomucor miehei

Rhizopus arrhizus

Rhizomucor miehei

Rhizophus niveus

Rhizophus oryzae

[19] Standard 1.3.4 is varied by inserting in the Schedule after the last occurring specification -

Specification for docosahexaenoic acid (DHA) – rich dried marine micro-algae (Schizochytrium sp.)

Full chemical name for DHA	4,7,10,13,16,19-docosahexaenoic acid (22:6n-3 DHA)
Appearance	Free flowing coarse powder
Colour	Golden (yellow to light orange)
Odour	Slight marine
Solids (%)	min. 95.0
Crude oil (%)	min. 37.0
DHA (%)	min. 15.0
Peroxide value (meq/kg)	max. 10.0
Ash (%)	max. 12
Sodium (%)	max. 3
Heavy metals (ppm) (as Pb)	max. 20
Lead (ppm)	max. 2
Arsenic (ppm)	max. 1
Microbiological
Total count (cfu/g)	max. 10,000
Yeast (cfu/g)	max. 300
Mould (cfu/g)	max. 300
E. coli	Negative to test
Salmonella	Negative to test

Specification for docosahexaenoic acid (DHA) – rich oil derived from marine micro-algae (Schizochytrium sp.)

Full chemical name for DHA	4,7,10,13,16,19-docosahexaenoic acid (22:6n-3 DHA)
Appearance	Free flowing oil
Colour	Pale light yellow to orange
Odour	Characteristic bland to fish-like
DHA (%)	min. 32 max. 45
Tetradecanoic acid 14:0 (%)	min. 5 max. 11
Hexadecanoic acid 16:0 (%)	min. 18 max. 25
Eicosapentaenoic acid 20:5n-3 (%)	min. 0.5 max. 4
Docosapentaenoic acid 22:5n-6 (%)	min. 10 max. 20
Peroxide value (meq/kg)	max. 10
Moisture and volatiles (%)	max. 0.10
Non-saponifiables (%)	max. 4.5
Trans fatty acids (%)	max. 2.0
Free fatty acid	max. 0.25
Lead (ppm)	max. 0.2
Arsenic (ppm)	max. 0.2
Copper (ppm)	max. 0.05
Iron (ppm)	max. 0.25
Mercury (ppm)	max. 0.2
Hexane (ppm)	max. 20

Specification for tall oil phytosterols derived from tall oils

Tall oil phytosterols (non-esterified) are derived from tall oil soap, a by-product of the pulping process and then purified.

Total Phytosterol/phytostanol content (%) min. 95

Loss on drying (water (%) max. 5.0

Solvents (%) max. 0.5

Residue on ignition (%) max. 0.1

Total Heavy metals (ppm) max. 10

Cadmium (ppm) max. 1.0

Mercury (ppm) max. 1.0

Arsenic (ppm) max. 2.0

Lead (ppm) max. 0.25

Total aerobic count (CFU/g) max. 10,000

Combined moulds and yeasts (CFU/g) max. 100

Coliforms Negative to test

E. coli Negative to test

Salmonella Negative to test

Major Sterol profile (%) as below -

Campesterol min. 4.0 max. 25.0

Campestanol min. 0.0 max. 14.0

β-Sitosterol min. 36.0 max. 79.0

β-Sitostanol min. 6.0 max. 34

Specification for docosahexaenoic acid (DHA) – rich oil derived from the algae Crypthecodinium cohnii

Full chemical name for DHA 4,7,10,13,16,19-docosahexaenoic acid (22:6n-3)

Appearance Free flowing oil

Colour Yellow to orange

Odour Characteristic

DHA (%) min. 40 max. 45

Dodecanoic acid 12:0 (%) min. 0 max. 6

Tetradecanoic acid 14:0 (%) min. 10 max. 20

Hexadecanoic acid 16:0 (%) min. 10 max. 20

Octadecenoic acid 18:1 (%) min. 10 max. 30

Peroxide value (meq/kg) max. 5

Moisture and volatiles (%) max. 0.01

Non-saponifiables (%) max. 3.5

Trans fatty acids (%) max. 1.0

Free fatty acid (%) max. 0.4

Lead (ppm) max. 0.2

Arsenic (ppm) max. 0.5

Copper (ppm) max. 0.1

Iron (ppm) max. 0.5

Mercury (ppm) max. 0.2

Hexane (ppm) max. 0.3

Specification for arachidonic acid (ARA) – rich oil derived from the fungus Mortierella alpina

Full chemical name for ARA 5,8,11,14-eicosatetraenoic acid (20:4n-6)

Appearance Free flowing oil

Colour Yellow

Odour Characteristic

ARA (%) min. 38 max. 44

Hexadecanoic acid 16:0 (%) min. 3 max. 15

Octadecanoic acid 18:0 (%) min. 5 max. 20

Octadecenoic acid 18:1 (%) min. 5 max. 38

Octadecadienoic acid 18:2 (%) min. 4 max. 15

Peroxide value (meq/kg) max. 5

Moisture and volatiles (%) max. 0.05

Non-saponifiables (%) max. 3.5

Trans fatty acids (%) max. 1.0

Free fatty acid (%) max. 0.4

Lead (ppm) max. 0.2

Arsenic (ppm) max. 0.5

Copper (ppm) max. 0.1

Iron (ppm) max. 0.5

Mercury (ppm) max. 0.2

Hexane (ppm) max. 0.3

[20] Standard 1.4.1 is varied by –

[20.1] omitting from Clause 4 the definitions for food and natural toxicant from the addition of a flavouring substance, substituting –

(1) In this clause –

food means the food or class of foods listed in unbolded type in column 1 of the Table to this clause.

natural toxicant from the addition of a flavouring substance means a substance listed in bold type in column 1 of the Table to this clause.

[20.2] omitting from Column 1 in the Table to clause 3 wherever occurring –

mollusks

substituting

molluscs

[20.3] omitting in Column 1 in the Table to clause 3 wherever occurring –

mollusc

substituting

molluscs

[21] Standard 1.4.2 is varied by -

[21.1] omitting the Schedules heading and Schedules listed in the Table of Provisions, substituting –

Schedule 1 Maximum residue limits

Schedule 2 Extraneous residue limits

Schedule 3 Chemical groups

Schedule 4 Foods and classes of food

[21.2] omitting the editorial note immediately following subclause 2(2), substituting-

Editorial note:

The limits for pesticides in drinking water are listed under ‘Pesticides’ in Chapter 3 of the Australian Drinking Water Guidelines (1996) NHMRC - ARMCANZ (National Health and Medical Research Council - Agriculture and Resource Management Council of Australia and New Zealand). The guidelines are available on the Internet at www.nhmrc.gov.au/advice/publications.

[21.3] omitting from Schedule 1 the entry for Butroxydim after the entry for Ethoprophos and inserting after the entry for Bupirimate –

Butroxydim
Butroxydim
Edible offal (mammalian)	0.01
Eggs	0.01
Legume vegetables	0.01
Meat (mammalian)	0.01
Milks	0.01
Oilseed	0.01
Poultry, edible offal of	0.01
Poultry meat	0.01
Pulses	0.01

[21.4] omitting from Schedule 1 the entry for Lufenuron after the entry for Lenacil

[21.5] inserting in Schedule 1 after the entry for Linuron –

Lufenuron
Lufenuron
Cotton seed	0.02

[21.6] inserting in columns 1 and 2 respectively of Schedule 1, each chemical shown in bold type and its associated food and maximum residue limit for that food -

Aminoethoxyvinylglycine
Aminoethoxyvinylglycine
Apple		T0.1

Avilamycin
Inhibitory substance, identified as avilamycin
Poultry, edible offal of		*0.05
Poultry meat		*0.05

Azoxystrobin
Azoxystrobin
Dried Grapes		5
Edible offal (mammalian)		0.01
Fruiting vegetables, cucurbits		1
Grapes		2
Meat (mammalian)		*0.01
Milks		0.005
Potato		*0.01
Passionfruit		T0.5
Tomato		0.5

Benzocaine
Benzocaine
Abalone	T*0.5
Finfish	T*0.5

Buprofezin
Buprofezin
Citrus fruits		T3
Edible offal (mammalian)		T*0.05
Mango		0.2
Meat (mammalian)		T*0.05
Meat (mammalian) (in the fat)		*0.05
Milks		T*0.01

Butafenacil
Butafenacil
Cereal grains [except maize; sorghum; millet; rice]		T*0.02
Edible offal (mammalian)		T*0.02
Eggs		T*0.01
Meat (mammalian)		T*0.01
Milks		T*0.01
Poultry, edible offal of		T*0.02
Poultry meat		T*0.01

Carbosulfan
see carbofuran

Carfentrazone-ethyl
carfentrazone-ethyl
Cereal grains		*0.05
Edible offal (mammalian)		*0.05
Eggs		*0.05
Meat (mammalian)		*0.05
Milks		*0.025
Poultry, edible offal of		*0.05
Poultry meat		*0.05

Ceftiofur
Desfuroylceftiofur
cattle meat		0.1
Cattle milk		0.1

Cefuroxime
Inhibitory substance, identified as cefuroxime
Cattle, edible offal of		*0.1
cattle meat		*0.1
Cattle milk		*0.1

Cephalonium
Inhibitory substance, identified as cephalonium
Cattle, edible offal of		*0.1
cattle meat		*0.1
Cattle milk		*0.02

Dichlofluanid
Dichlofluanid
Berries and other small fruits [except grapes and strawberry]		T50
Grapes		0.5
Peanut		*0.02
Strawberry		10
Tomato		1

Dichlorvos
Dichlorvos
Cacao beans		5
Cereal grains		5
Coffee beans		2
Edible offal (mammalian)		0.05
Eggs		0.05
Fruit		0.1
Lentil (dry)		2
Lettuce, head		1
Lettuce, leaf		1
Meat (mammalian)		0.05
Milks		0.02
Mushrooms		0.5
Peanut		2
Poultry, edible offal of		0.05
Poultry meat		0.05
Rice Bran, unprocessed		10
Soya bean (dry)		2
Tomato		0.5
Tree nuts		2
Vegetables [except as otherwise listed under this chemical]		0.5
Wheat bran, unprocessed		10
Wheat germ		10

Diclazuril
Diclazuril
Chicken, edible offal of		1
Chicken meat		0.2

Diclobutrazol
Diclobutrazol
Wheat		T0.05

Diclofop-methyl
Diclofop-methyl
Cereal grains		0.1
Edible offal (mammalian)		*0.05
Eggs		*0.05
Lupin (dry)		0.1
Meat (mammalian)		*0.05
Milks		*0.05
Oilseed		0.1
Peas		0.1
Poppy seed		0.1
Poultry, edible offal of		*0.05
Poultry meat		*0.05

Fenhexamid
Fenhexamid
Dried grapes		20
Edible offal (mammalian)		2
Grapes		10
Meat (mammalian) (in the fat)		*0.05
Milks		*0.01
Strawberry		T5

Furathiocarb
see carbofuran. residues arising from the use of furathiocarb are covered by mrls for carbofuran

Imazamox
Imazamox
Field pea (dry)		*0.05
Peanut		*0.05
Soya bean (dry)		*0.05

Imazapyr
Imazapyr
Edible offal (mammalian)			*0.05
Meat (mammalian) (in the fat)			*0.05
Maize			*0.05
Milks			*0.01
Rape seed			*0.05
Wheat			*0.05

Indoxacarb
Indoxacarb
Brassica (cole or cabbage) vegetables, head cabbages and Flowerhead brassicas		2
Chick-pea		T0.2
Cotton seed		1
Edible offal (mammalian)		*0.01
Meat (Mammalian) (in the fat)		0.5
Milk (in the fat)		0.5
Milks		0.05
Pome fruit		2

Iodosulfuron methyl
Iodosulfuron methyl
Edible offal (mammalian)		*0.01
Eggs		*0.01
Meat (mammalian) (in the fat)		*0.01
Milks		*0.01
Poultry, edible offal of		*0.01
Poultry meat (in the fat)		*0.01
Wheat		*0.01

Kresoxim-methyl
Commodities of plant origin: kresoxim-methyl Commodities of animal origin: sum of a-(p-hydroxy-o-tolyloxy)-o-tolyl (methoxyimino) acetic acid and (E)-methoxyimino[a-(o-tolyloxy)-o-tolyl]acetic acid, expressed as kresoxim-methyl
Apple		T0.1
Edible offal (mammalian)		T*0.01
Meat (mammalian)		T*0.01
Milks		T*0.001

Lambda-cyhalothrin
see cyhalothrin

Metasulfuron-methyl
Metasulfuron-methyl
Chick-pea (dry)		T*0.05

Methoxyfenozide
methoxyfenozide
Cotton seed		T*0.05
Tomato		2

Naled
sum of naled and dichlorvos, expressed as naled
Cotton seed		T*0.02
Edible offal (mammalian)		T*0.05
Meat (mammalian)		T*0.05
Milks		T*0.05

Oxydemeton-methyl
Sum of oxydemeton-methyl and demeton-S-methyl sulphone, expressed as oxydemeton-methyl
Brassica (cole or cabbage) vegetables, head cabbages, flower head brassicas		0.5
Cotton seed		*0.01
Cotton seed oil, crude		*0.01
Edible offal (mammalian)		*0.01
Eggs		*0.01
lupin (dry)		*0.01
Meat (mammalian)		*0.01
Milks		*0.01
Poultry, edible offal of		*0.01
Poultry meat		*0.01

Thiamethoxam
Thiamethoxam
Cotton seed		*0.02
Maize		*0.02
Sorghum		*0.02
Sweet corn (corn-on-the-cob)		*0.02

Thiobencarb
Thiobencarb
Rice		*0.05

Tolylfluanid
tolylfluanid
Strawberry		3

Trifloxysulfuron sodium
Trifloxysulfuron
Cotton seed		T*0.01
Cotton seed oil, crude		T*0.01
Sugar cane		T*0.01

Zetacypermethrin
see cypermethrin

Zinc Phosphide
See phosphine

[21.7] omitting from columns 1 and 2 respectively of Schedule 1, in relation to each chemical shown in bold type below, the food and the maximum residue limit for that food -

Aldicarb
Sum of aldicarb, its sulfoxide and its sulfone, expressed as aldicarb
Cereal grains			*0.02
Grapes			0.05
Potato			0.2
Strawberry			0.2

Benzyl G Penicillin
Inhibitory substance, identified as benzyl G penicillin
Eggs			*0.018
Poultry, Edible offal of			0.06
Poultry meat			0.06

Bifenthrin
Bifenthrin
Barley			0.02
Cereal grains			T2
Pulses			0.02
Wheat			0.01

Bupirimate
Bupirimate
Melons [except watermelon]			1

Carbendazim
Sum of carbendazim and 2-aminobenzimidazole, expressed as carbendazim
Peppers			0.02

Chlorfenvinphos
Chlorfenvinphos, sum of E and Z isomers
Milks (in the fat)			0.2

Chlorpyrifos
Chlorpyrifos
Cattle, edible offal of			2
Cattle meat (in the fat)			2
Pig, edible offal of			0.1
Pig meat (in the fat)			0.1
Sheep, edible offal of			0.1
Sheep meat (in the fat)			0.1

Cyanamide
Cyanamide
Pistachio nuts			0.05

Cyfluthrin
Cyfluthrin, sum of isomers
Beans [except broad bean and soya bean]			0.5
Broad bean (green pods and immature seeds)			0.5
Sheep meat (in the fat)			0.05

Cyhalothrin
Cyhalothrin, sum of isomers
Sweet corn (corn-on-the-cob)			0.01

Cypermethrin
Cypermethrin, sum of isomers
Common bean (pods and/or immature seeds) (dry)			0.05
Sugar cane			0.02

Diazinon
Diazinon
Olives			2

Difenoconazole
Difenoconazole
Peanut			0.1
Wheat			0.02

Diflubenzuron
Diflubenzuron
Wheat			1

2,2-DPA
2,2-dichloropropionic acid
Sheep, edible offal of			0.0025
Sheep meat			0.0025

Endosulfan
Sum of A- and B- endosulfan and endosulfan sulphate
Carrot			0.2
Cattle, edible offal of			0.2
Cattle meat (in the fat)			0.2
Common bean (dry)			1
Fruit			2
Goat, edible offal of			0.2
Goat meat (in the fat)			0.2
Lupin (dry)			1
Mung bean (dry)			1
Peanut			1
Potato			0.2
Sheep, edible offal of			0.2
Sheep meat (in the fat)			0.2
Soya bean (dry)			1
Sweet corn (corn-on-the-cob)			0.2
Sweet potato			0.2
Vegetables [except as otherwise listed under this chemical]			2

Erythromycin
Erythromycin
Eggs			*0.3

Fenarimol
Fenarimol
Currant, black			T0.1

Fenbendazole
Fenbendazole
Pig, edible offal of			0.1
Pig meat			0.1

Fenoxycarb
Fenoxycarb
Brassica (cole or cabbage) vegetables			T0.5
Macadamia nuts			0.05

Fluazifop-butyl
fluazifop-butyl
Chervil			1
Galangal, rhizomes			1
Rucola (rocket)			1
Turmeric root			1

Flumethrin
Flumethrin, sum of isomers
Cattle meat	0.05
Cattle milk	T0.05

Fluquinconazole
fluquinconazole
Apple			T0.5
Pear			T0.5

Flusilazole
Flusilazole
Banana			0.2
Stone fruits			0.05

Fluvalinate
Fluvalinate, sum of isomers
Brassica (cole or cabbage) vegetables			0.5

Glyphosate
Glyphosate
Oilseed [except cotton seed]			*0.1
Pulses [except adzuki beans; mung bean]			*0.1

Haloxyfop
Sum of haloxyfop, its esters and conjugates, expressed as haloxyfop
Cattle, edible offal of			0.5
Cattle fat			0.1
Cattle meat			0.02
Cattle milk			0.02
Poultry fats			0.5
Poultry meat			0.2

Imidacloprid
Sum of imidacloprid and metabolites containing the 6-chloropyridinymethylenemoiety, expressed as imidacloprid
Cereal grains			0.05

Ioxynil
Ioxynil
Sugar cane molasses			0.02

Linuron
Sum of linuron plus 3,4-dichloroaniline, expressed as linuron
Poultry, edible offal of			0.05
Poultry meat			0.05

Maldison
Maldison
Blackcurrants			2

Methacrifos
Methacrifos
Barley			T10
Wheat			T10
Wheat bran, unprocessed			T20
Wheat germ			T30

Methidathion
Methidathion
Cattle meat (in the fat)			0.5

Methyl bromide
Methyl bromide
Fruit			0.5
Vegetables			0.05

Metolachlor
Metolachlor
Asparagus			0.02
Broad bean (green pods and immature seeds)			0.05
Cereal grains [except maize and sorghum]			*0.01
Sesame seeds			0.05

Oxyfluorfen
Oxyfluorfen
Cotton seed			*0.05

Oxytetracycline
Inhibitory substance, identified as oxytetracycline
Edible offal (mammalian)			*0.25
Eggs			*0.3

Paclobutrazol
Paclobutrazol
Almonds			0.05
Pecan			0.005

Permethrin
Permethrin, sum of isomers
Chervil			5
Edible offal (mammalian) [except goat, edible offal of]			0.1
Goat, edible offal of			0.5
Rucola (rocket)			5

Phenothrin
Sum of phenothrin (+)cis- and (+)trans- isomers
Poultry, edible offal of			0.5
Poultry meat			0.5

Procaine Penicillin
Inhibitory substance, identified as procaine penicillin
Eggs			*0.03
Poultry, edible offal of			0.1
Poultry meat			0.1

Pymetrozine
pymetrozine
Melons [except watermelon]		T0.02
Stone fruits			0.02
Watermelon			T0.02

Pyrimethanil
pyrimethanil
Apple		T1.0
Pear		T1.0

Simazine
Simazine
Prawns			0.01
Shrimps			0.01

Spinosad
Sum of spinosyn A and spinosyn D
Lettuce, head			2
Lettuce, leaf			2
Spinach			3
Strawberry			T0.5
Sweet corn (kernels)			0.1

Streptomycin and Dihydrostreptomycin
Inhibitory substance, identified as streptomycin or dihydrostreptomycin
Eggs			*0.2
Poultry, edible offal of			0.3
Poultry meat			0.3

Sulphadimidine
Sulphadimidine
Poultry, edible offal of			0.1

Tebuconazole
Tebuconazole
Broad bean (green and immature seeds)			0.5
Onion, bulb			0.01
Peas			0.5

Tebufenozide
Tebufenozide
Blueberries			2

Terbutryn
Terbutryn
Broad bean (green pods and immature seeds)			*0.1

Thiodicarb
Sum of thiodicarb, methomyl and methomyloxime, expressed as thiodicarb see also methomyl
Sunflower seed			0.05
Sweet corn (kernels)			0.1

Trenbolone acetate
Sum of trenbolone acetate and 17 alpha - and 17 beta-trenbolone, both free and conjugated, expressed as trenbolone
Pig, edible offal of			0.01
Pig meat			0.002

Trichlorfon
Trichlorfon
Oilseed			0.1

Triclopyr
Triclopyr
Milks			0.1

Trifluralin
Trifluralin
Vegetables [except carrot]			*0.05

[21.8] inserting in columns 1 and 2 respectively of Schedule 1, in relation to each chemical shown in bold type below, the food and the maximum residue limit for that food -

Abamectin
Sum of avermectin B 1a, avermectin B 1b and D-8,9 isomer of avermectin B 1a
Pig kidney	0.01
Pig liver	0.02
Pig meat (in the fat)	0.02
Blackcurrants	T0.02

Aldicarb
Sum of aldicarb, its sulfoxide and its sulfone, expressed as aldicarb
Edible offal (mammalian)					*0.01
Meat (mammalian)					*0.01
Milks					*0.01

Ampicillin
Inhibitory substance, identified as ampicillin
Cattle milk					*0.01

Bentazone
Bentazone
Garden pea, shelled					T*0.05

Bifenthrin
Bifenthrin
Avocado				T0.1
Cereal grains				T2
Fruiting vegetables, cucurbits				T*0.1
Pulses [except field pea (dry) and lupin (dry)]				*0.02
Stone fruit				T0.5

Bioresmethrin
Bioresmethrin
Edible offal (mammalian)	T*0.01
Eggs	T0.05
Meat (mammalian) (in the fat)	T0.5
Milks	T0.05
Poultry, edible offal of	T*0.01
Poultry meat (in the fat)	T0.5

Bitertanol
Bitertanol
Broad bean (green pods and immature seeds)					0.3

Bupirimate
Bupirimate
Fruiting vegetables, cucurbits	T1

Captan
Captan
Berries and other small fruits [except blueberries; grapes; strawberry]	T30
Blueberries	20

Carbaryl
Carbaryl
Chervil					T10
Galangal, rhizomes					T5
Herbs					T10
Rucola (rocket)					T10

Carbendazim
Sum of carbendazim and 2-aminobenzimidazole, expressed as carbendazim
Broad beans (dry)					T0.5
Lentils (dry)					T0.5
Macadamia nuts					T0.1

Ceftiofur
Desfuroylceftiofur
cattle meat					0.1
Cattle milk					0.1

Cefuroxime
Inhibitory substance, identified as cefuroxime
Cattle, edible offal of					*0.1
cattle meat					*0.1
Cattle milk					*0.1

Cephalonium
Inhibitory substance, identified as cephalonium
Cattle, edible offal of					*0.1
cattle meat					*0.1
Cattle milk					*0.02

Chlorfenvinphos
Chlorfenvinphos, sum of E and Z isomers
Cattle milk (in the fat)					T0.2
Deer meat (in the fat)					0.2

Chlorothalonil
Chlorothalonil
Berries and other small fruits [except blackcurrant and grapes]					T10
Persimmons, japanese					T10
Pulses					T7
Wasabi					T7

Chlorpyrifos
Chlorpyrifos
Coffee beans	T0.5
Edible offal (mammalian)	T0.1
Meat (mammalian) (in the fat)	T0.5
Olives	T*0.05

Chlorpyrifos-methyl
Chlorpyrifos-methyl
Cotton seed oil					*0.01

Clodinafop-propargyl
Clodinafop-propargyl
Edible offal (mammalian)					*0.05
Eggs					*0.05
Meat (mammalian)					*0.05
Milks					*0.05
Poultry, edible offal of					*0.05
Poultry meat					*0.05
Wheat					*0.05

Clomazone
Clomazone
Beans [except broad beans and soya beans]					*0.05
Common beans (pod and/or immature seeds)					T*0.05
Fruiting vegetables, cucurbits					*0.05
Poppy seed					*0.05
Potato					*0.05

Clorsulon
Clorsulon
Cattle milk				1.5

Cyanamide
Cyanamide
Stone fruits					T*0.05

Cyfluthrin
Cyfluthrin, sum of isomers
Avocado				0.1
Carambola				T0.1
Rape seed				*0.05

Cypermethrin
Cypermethrin, sum of isomers
Avocado				T0.2
Broad bean (dry) (fava bean)				0.05
Chick-pea (dry)				0.2
Common bean (dry)				0.05
Deer meat (in the fat)				T0.5
Olives				T*0.05
Peas				1
Wheat				0.2

Cyromazine
Cyromazine
Cattle, edible offal of				0.05
Cattle meat				0.05
Eggs				0.2
Milks				*0.01
Pig, edible offal of				0.05
Pig meat				0.05
Poultry, edible offal of				0.1
Poultry meat				0.05

Cyprodinil
cyprodinil
Dried grapes (currants, raisins and sultanas)	5
Stone fruits	T0.5

Diafenthiuron
Sum of diafenthiuron; N-[2,6-bis(1-methylethyl)- 4-phenoxyphenyl]-N'-(1,1-dimethylethyl)urea; and N-[2,6-bis(1-methylethyl)-4-phenoxyphenyl]- N'-(1,1-dimethylethyl)carbodiimide, expressed as diafenthiuron
Common bean (pods and/or immature seeds)					0.1
Cotton seed					0.1
Edible offal (mammalian)					*0.02
Meat (mammalian) (in the fat)					*0.02
Milks					*0.02
Potato					0.1
Tomato					0.5

Difenoconazole
Difenoconazole
Avocado					0.5

Dimethoate
Sum of dimethoate and omethoate, expressed as dimethoate see also Omethoate
Chervil					T2
Galangal, rhizomes					T2
Herbs					T2
Rucola (rocket)					T2
Turmeric, root					T2

Dimethomorph
Dimethomorph
Edible offal mammalian					*0.01
Meat (mammalian)					*0.01
Milks					*0.01
Poppy seed					*0.2

Diofenolan
Diofenolan
Sheep, edible offal of					T0.2
Sheep meat					T5

Diquat
Diquat cation
Lentil (dry)					T0.5
Sesame seed					5

Dithiocarbamates
Total dithiocarbamates, determined as carbon disulphide evolved during acid digestion and expressed as milligrams of carbon disulphide per kilogram of food
Banana, dwarf				2
Herbs [except parsley]				T5
Lentil (dry)				T0.5
Litchi				T5
Pistachio nut				T3
Poppy seed				*0.2
Potato				T1
Tree tomato				T5

Doramectin
Doramectin
Pig kidney					0.03
Pig liver					0.05
Pig meat (in the fat)					0.1
Sheep, edible offal of					0.05
Sheep fat					0.1
Sheep meat					0.02

Emamectin
No residue definition
Bergamot					T0.05
Burnet, Salad					T0.05
Chervil					T0.05
Coriander (leaves, stem, roots)					T0.05
Coriander, seed					T0.05
Dill, seed					T0.05
Fennel seed					T0.05
Grapes					T*0.002
Herbs					T0.05
Kaffir lime leaves					T0.05
Lemon grass					T0.05
Lemon verbena (fresh weight)					T0.05
Mizuna					T0.05
Rucola (rocket)					T0.05

Endosulfan
Sum of A- and B- endosulfan and endosulfan sulphate
Assorted tropical and sub-tropical fruits - edible peel									T2
Assorted tropical and sub-tropical fruits - inedible peel									T2
Berries and other small fruits									T2
Brassica (cole or cabbage) vegetables, head cabbages, flowerhead brassicas									T2
Citrus fruits									T2
Edible offal (mammalian)									T0.2
Fruiting vegetables, cucurbits									T2
Leafy vegetables (including brassica leafy vegetables)									T2
Legume vegetables									T2
Meat (mammalian) (in the fat)									0.2
Pome fruits									T2
Pulses									T1
Root and tuber vegetables									T2
Shallot									T2
Stalk and stem vegetables									T2
Stone fruits									T2

Ethion
Ethion
Cotton seed	0.1
Cotton seed oil, crude	0.05

Fenarimol
Fenarimol
Berries and other small fruits [except grapes ]	T0.1

Fenthion
Sum of fenthion, its oxygen analogue, and their sulfoxides and sulfones, expressed as fenthion
Olive oil, crude					T3
Olives					T1

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				T0.5
Assorted tropical and sub-tropical fruit - inedible peel [except banana]				T*0.01
Bergamot				T0.1
Berries and other small fruits [except strawberry and wine grapes]				T*0.01
Burnet, Salad				T0.1
Chervil
Citrus fruits				T*0.01
Coriander (leaves, stem, roots)				T0.1
Coriander, seed				T0.1
Dill, seed				T0.1
Edible offal (mammalian)				0.02
Eggs				0.02
Fennel, seed				T0.1
Herbs				T0.1
Kaffir lime leaves				T0.1
Lemon grass				T0.1
Lemon verbena (fresh weight)				T0.1
Maize				T*0.005
Meat (mammalian)(in the fat)				0.1
Milks				0.01
Mizuna				T0.1
Peppers				T0.1
Pome fruits				T*0.01
Poultry, edible offal of				*0.01
Poultry meat (in the fat)				0.02
Rape seed				*0.01
Rucola (rocket)				T0.1
Stone fruits				*T0.1
Sunflower seed				T*0.01
Sweet potato				T*0.01

Flavophospholipol
Flavophospholipol
Cattle fat						*0.01
Cattle kidney						*0.01
Cattle liver						*0.01
Cattle meat						*0.01
Cattle milk						T*0.01

Fluazifop-butyl
Fluazifop-butyl
Olives					T0.05
Pulses					0.5
Rhubarb					*0.02

Fluazinam
Fluazinam
Pome fruits					T*0.05
Wine grapes					T*0.05

Fludioxonil
Fludioxonil
Edible offal (mammalian)	*0.05
Meat (mammalian)	*0.01
Milks	*0.01

Flumethrin
Flumethrin, sum of isomers
Cattle meat (in the fat)					T0.2
Milks					T0.05

Flumetsulam
Flumetsulam
Edible offal (mammalian)					*0.2

Fluquinconazole
Fluquinconazole
Edible offal (mammalian)					0.2
Eggs					*0.02
Meat (mammalian)(in the fat)					0.5
Milks					0.1
Pear					0.5
Pome fruits					*0.05
Poultry, edible offal of					*0.02
Poultry meat (in the fat)					*0.02
Wheat					*0.02

Fluroxypyr
Fluroxypyr
Eggs					*0.01
Milks					0.1
Poultry, edible offal of					*0.05
Poultry meat					*0.05

Fluvalinate
Fluvalinate, sum of isomers
Asparagus				T0.2
Cherries				T*0.05
Cauliflower				0.5
Peach				T0.1
Plums (including prunes)				T0.1

Glufosinate and Glufosinate ammonium
Sum of glufosinate-ammonium and 3-[hydroxy(methyl)-phosphinoyl] propionic acid, expressed as glufosinate (free acid)
Olives					T0.1
Tomato					*0.05

Glyphosate
Glyphosate
Broad bean (dry)				2
Chick-pea (dry)				T5
Cowpea (dry)				T10
Field pea (dry)				5
Hops, dry				*0.1
Oilseed [except cotton and rape seed]				*0.1
Passionfruit				T*0.05
Pulses [except as otherwise listed under this chemical]				*0.1

Haloxyfop
Sum of haloxyfop, its esters and conjugates, expressed as haloxyfop
Cotton seed oil, crude										0.2
Edible offal (Mammalian)										0.5
Meat (mammalian) (in the fat)										0.02
Milks										0.02
Poultry meat (in the fat)										*0.01

Imazapic
Sum of imazapic and its hydroxymethyl derivative
Peanut										T*0.1
Rape seed										*0.05
Wheat										*0.05

Imazethapyr
Imazethapyr
Maize					*0.05

Imidacloprid
Sum of imidacloprid and metabolites containing the 6-chloropyridinymethylenemoiety, expressed as imidacloprid
Bergamot					T5
Brassica (cole or cabbage) vegetables					0.5
Burnet, Salad					T5
Cereal grains [except maize and sorghum]					*0.05
Chervil					T5
Citrus fruits					T0.5
Coriander (leaves, stem, roots)					T5
Coriander, seed					T5
Dill, seed					T5
Fennel, bulb					T0.1
Fennel, seed					T5
Galangal, Greater					T0.05
Herbs					T5
Kaffir lime leaves					T5
Lemon grass					T5
Lemon verbena (fresh weight)					T5
Mizuna					T5
Rose and Dianthus (edible flowers)					T5
Rucola (rocket)					T5
Turmeric, root (fresh)					T0.05
Sweet corn (corn-on-the-cob)					*0.02

Ioxynil
Ioxynil
Garlic					*0.02

Iprodione
Iprodione
Brussels sprouts					T*0.05
Herbs					T5
Peanut oil, crude					0.05

Isoxaflutole
The sum of isoxaflutole, 2-cyclopropylcarconyl-3-(2-methylsulfonyl-4-trifluoromethylphenyl)-3-oxopropanenitrile and 2-methylsulfonyl-4-trifluoromethylbenzoic acid expressed an isoxaflutole
Edible offal (mammalian)					T*0.05
Meat (mammalian)					T*0.05
Milks					T*0.05
Sugar cane					T*0.01

Lasalocid
Lasalocid
Cattle milk							*0.01

Maldison
Maldison
Currants, black					T2

Metalaxyl
Metalaxyl
Berries and other small fruits [except grapes ]					T0.5
Durian					T0.5
Herbs					T0.3

Methamidophos
Methamidophos see also Acephate
Edible offal (mammalian)					*0.01
Leafy vegetables [except lettuce head and lettuce leaf]					T1
Meat (mammalian)					*0.01

Methidathion
Methidathion
Coffee beans					T0.1
Litchi					T0.1
Meat (mammalian) (in the fat)					0.05
Olive oil, crude					T2
Olives					T1

Methomyl
Sum of methomyl and methyl hydroxythioacetimidate (‘methomyl oxime’), expressed as methomyl see also Thiodicarb
Bergamot					T5
Burnet, Salad					T5
Chervil					T5
Coffee beans					T1
Coriander (leaves, stem, roots)					T5
Coriander, seed					T5
Dill, seed					T5
Fennel, seed					T5
Fruiting vegetables, cucurbits					T0.2
Galangal, Greater					T*0.02
Guava					T0.5
Herbs					T5
Kaffir lime leaves					T5
Lemon grass					T5
Lemon verbena (dry leaves)					T5
Mizuna					T5
Rose and Dianthus (edible flowers)					T5
Rucola (rocket)					T5
Turmeric, root					T0.02

Methyl bromide
Methyl bromide
Cucumber					*0.05
Fruit [except jackfruit, litchi; mango; papaya]					*0.05
Jackfruit					*0.05
Litchi					*0.05
Mango					*0.05
Papaya (pawpaw)					*0.05
Peppers, sweet					*0.05
Vegetables [except cucumber and peppers, sweet]					*0.05

Metolachlor
Metolachlor
Bergamot					T0.05
Burnet, Salad					T0.05
Chervil					T0.05
Coriander (leaves, stem, roots)					T0.05
Coriander, seed					T0.05
Dill, seed					T0.05
Eggs					*0.01
Fennel, seed					T0.05
Galangal, Greater					T0.1
Herbs					T0.05
Kaffir lime leaves					T0.05
Lemon grass					T0.05
Lemon verbena (dry leaves)					T0.05
Mizuna					T0.05
Poultry, edible offal of					*0.01
Poultry meat					*0.01
Rose and Dianthus (edible flowers)					T0.05
Rucola (rocket)					T0.05
Turmeric, root					T0.1

Myclobutanil
Myclobutanil
Strawberry					T1

Neomycin
Inhibitory substance, identified as neomycin
Eggs								T0.5
Poultry kidney								T10
Poultry liver								T0.5
Poultry meat								T0.5

Novaluron
Novaluron
Pome fruit			T1

Oxamyl
Sum of oxamyl and 2-hydroxyimino-N, N-dimethyl-2-(methylthio)-acetamide, expressed as oxamyl
Banana, dwarf					0.2

Oxytetracycline
Inhibitory substance, identified as oxytetracycline
Honey					T0.3

Pendimethalin
Pendimethalin
Olives					T*0.05

Permethrin
Permethrin, sum of isomers
Edible offal (mammalian)					0.5
Fruiting vegetables, cucurbits					T0.2
Leafy vegetables [except lettuce head and lettuce leaf]					T5

Phosphine
All phosphides, expressed as hydrogen phosphide (phosphine)
Melons [except watermelon]				T*0.01
Pulses				*0.01
Sugar cane				T*0.01

Phosphorous acid
Phosphorous acid
Chervil				T5
Fruiting vegetables, cucurbits				T100
Galangal, rhizomes				T5
Herbs				T5
Pistachio nut				T1000
Rucola (rocket)				T5
Strawberry				T50
Turmeric, root				T5

Pirimicarb
Sum of pirimicarb, dimethyl-pirimicarb and N-formyl-(methylamino) analogue and dimethylformamido-pirimicarb, expressed as pirimicarb
Bergamot					T3
Burnet, Salad					T3
Coriander (leaves, stem, roots)					T3
Coriander, seed					T3
Dill, seed					T3
Fennel, seed					T3
Galangal, Greater					T1
Herbs					T3
Kaffir lime leaves					T3
Leafy vegetables					T3
Lemon grass					T3
Lemon verbena (fresh weight)					T3
Mizuna					T3
Rose and Dianthus (edible flowers)					T3
Turmeric, root (fresh)					T1

Prochloraz
Sum of prochloraz and its metabolites containing the 2,4,6-trichlorophenol moiety, expressed as prochloraz
Pistachio nut					T0.5

Procymidone
Procymidone
Bergamot					T3
Broccoli					T5
Burnet, Salad					T3
Chervil					T2
Coriander (leaves, stem, roots)					T3
Coriander, seed					T3
Dill, seed					T3
Fennel, bulb					T1
Fennel, seed					T3
Galangal, Greater					T0.5
Herbs					T3
Kaffir lime leaves					T3
Lemon grass					T3
Lemon verbena (fresh weight)					T3
Mizuna					T2
Rape seed				1
Rape seed oil, crude				3
Rose and Dianthus (edible flowers)				T3
Rucola (rocket)				T2
Snow peas				T5
Spinach				T2
Turmeric, root (fresh)				T0.5

Propachlor
Propachlor
Radish					T*0.05
Swede					T*0.05

Propaquizafop
Propaquizafop and acid and oxophenoxy metabolites, measured as 6-chloro-2-methoxyquinoxaline, expressed as propaquizafop
Edible offal (mammalian)				*0.02
Meat (mammalian)				*0.02
Milks				*0.01

Propiconazole
Propiconazole
Mushrooms					*0.05
Persimmon, American					T0.2

Pymetrozine
Pymetrozine
Apricot		*0.05
Cotton seed		T0.1
Cotton seed oil, edible		T*0.02
Edible offal (mammalian)		T*0.01
Fruiting vegetables, cucurbits		T0.1
Leafy vegetables		T0.5
Meat (mammalian)		T*0.01
Milks		T*0.01
Nectarine		*0.05
Peach		*0.05
Peppers, sweet		T*0.02
Plums (including prunes)		*0.05

Pyridaben
Pyridaben
Banana, dwarf					0.5

Pyrimethanil
Pyrimethanil
Berries and other small fruits [except grapes and strawberry]					T5
Pome fruits					*0.05
potato					T*0.01

Sethoxydim
sum of sethoxydim and metabolites containing the 5-(2-ethylthiopropyl)cyclohexene-3-one and 5-hydroxycyclohexene-3-one moieties and their sulfoxides and sulfoxides and sulfones, expressed as sethoxydim
Bergamot					T0.1
Burnet, Salad					T0.1
Chervil					T0.1
Coriander (leaves, stem, roots)					T0.1
Coriander, seed					T0.1
Dill, seed					T0.1
Fennel, seed					T0.1
Herbs					T0.1
Kaffir lime leaves					T0.1
Lemon grass					T0.1
Lemon verbena (fresh weight)					T0.1
Mizuna					T0.1
Rose and Dianthus (edible flowers)					T0.1
Rucola (rocket)					T0.1
Turmeric, root					T1

Spinosad
Sum of spinosyn a and spinosyn d
Assorted tropical and sub-tropical fruits - inedible peel				T0.5
Beans [except broad bean and soya bean]				T0.2
Bergamot				T5
Berries and other small fruits [except grapes]				T0.5
Burnet, Salad				T5
Chervil				T5
Citrus fruits				T0.1
Coriander (leaves, stem, roots)				T5
Coriander, seed				T5
Dill, seed				T5
Fennel, seed				T5
Galangal, Greater				T*0.01
Herbs				T5
Kaffir lime leaves				T5
Leafy vegetables				5
Lemon grass				T5
Lemon verbena (dry leaves)				T5
Mizuna				T5
Peas (pods and succulent and immature seeds)				T0.2
Potato				T*0.01
Pulses				T*0.01
Rucola (rocket)				T5
Sorghum				T*0.01
Stone fruits				T0.2
Strawberry				T0.5
Sweet corn (corn-on-the-cob)				0.02
Tree nuts				T*0.01
Turmeric, root				T*0.01

Sulphadimidine
Sulphadimidine
Poultry, edible offal of [except turkey]					0.1

Sulphosulfuron
sum of the sulfosulfuron and its metabolites which can be hydrolysed to 2-(ethylsulfonyl)imidazo[1,2-a]pyridine, expressed as sulfosulfuron
Triticale				*0.01

Tebuconazole
Tebuconazole
Banana, dwarf					0.2
Legume vegetables					0.5
Sugar cane					T0.1

Tebufenozide
Tebufenozide
Custard apple					T0.2
Coffee beans					T0.05
Litchi					T1
Longan					T1
Macadamia nuts					T0.05
Nectarine					T1
Peach					T1

Tebuthiuron
Sum of tebuthiuron, and hydroxydimethylethyl, N-dimethyl and hydroxy methylamine metabolites, expressed as tebuthiuron
Sugar cane					T0.2

Terbufos
Sum of terbufos, its oxygen analogue and their sulfoxides and sulfones, expressed as terbufos
Banana, dwarf					0.05

Triadimenol
Triadimenol see also Triadimefon
Berries and other small fruits [except grapes and strawberry]					T0.5
Tomato					T0.2

Trichlorfon
Trichlorfon
Oilseed [except peanut]					0.1
Peanut					0.1

Triclopyr
Triclopyr
Milks (in the fat)					0.1

Trifluralin
Trifluralin
Bergamot					T*0.05
Burnet, Salad					T*0.05
Coriander (leaves, stem, roots)					T*0.05
Coriander, seed					T*0.05
Dill, seed					T*0.05
Fennel, bulb					T0.5
Fennel, seed					T*0.05
Galangal, Greater					T0.5
Herbs					T*0.05
Kaffir lime leaves					T*0.05
Lemon grass					T*0.05
Lemon verbena (fresh weight)					T*0.05
Mizuna					T*0.05
Prawns					T0.001
Shrimps					T0.001
Rose and Dianthus (edible flowers)					T*0.05
Turmeric, root (fresh)					T0.5
Vegetables [except as otherwise listed under this chemical]					*0.05

Triticonazole
Triticonazole
Milks					*0.01
Poultry, edible offal of					*0.05
Poultry meat					*0.05

[21.9] omitting from column 2 of Schedule 1, the maximum residue limit in relation to each chemical and food shown below, substituting the maximum residue limit listed -

Abamectin
Sum of avermectin B 1a, avermectin B 1b and D-8, 9 isomer of avermectin B 1a
Eggplant		T0.02
Peppers		T0.02

Albendazole
Sum of albendazole, its sulfoxide, sulfone and sulfone amine, expressed as albendazole
Goat meat		*0.1

Alloxydim
Alloxydim
Fruiting vegetables, cucurbits		T*0.1

Atrazine
Atrazine
Edible offal (mammalian)		T*0.1
Rape seed		*0.02

Azamethiphos
Azamethiphos
Eggs		*0.05
Poultry, edible offal of		*0.05
Poultry meat		*0.05

Benfluralin
Benfluralin
Edible offal (mammalian)		T*0.01
Lettuce, head		T*0.05
Lettuce, leaf		T*0.05
Meat (mammalian)		T*0.01
Milks		T*0.01

Benzofenap
Sum of Benzofenap, benzofenap-OH and Benzofenap-red, expressed as benzofenap
Rice		*0.01

Bifenthrin
Bifenthrin
Chervil		T0.5
Field pea (dry)		T*0.01
Galangal, rhizomes		T0.5
Herbs		T0.5
Lupin (dry)		T*0.02
Okra		T0.5
Peppers		T0.5
Pulses		*0.02
Rucola (rocket)		T0.5
Sugar cane		*0.01
Turmeric root		T0.5

Brodifacoum
Brodifacoum
Cereal grains		T*0.0002
Edible offal (mammalian)		T*0.0005
Meat (mammalian)		T*0.0005
Pulses		T*0.0002

Butroxydim
Butroxydim
Edible offal (mammalian)		*0.01
Eggs		*0.01
Legume vegetables		*0.01
Meat (mammalian)		*0.01
Milks		*0.01
Oilseed		*0.01
Poultry, edible offal of		*0.01
Poultry meat		*0.01
Pulses		*0.01

Captan
Captan
Stone fruits		15
Strawberry		10

Carbaryl
Carbaryl
Sugar cane		T*0.05

Carbendazim
Sum of carbendazim and 2-aminobenzimidazole, expressed as carbendazim
Chick-pea (dry)		T0.5
Herbs		T3
Milks		*0.1
Turmeric root		T3
Vegetables [except as otherwise listed under this chemical]		T3

Carbofuran
Sum of carbofuran and 3-hydroxycarbofuran, expressed as carbofuran
Cotton seed		*0.05
Maize		*0.05
Sorghum		*0.05
Sunflower seed		*0.05
Sweet corn		*0.05
Wheat		0.2

Carbon disulphide
Carbon disulfide
Pulses		T10

Carbonyl sulphide
Carbonyl sulfide
Cereal grains		T0.2
Pulses		T0.2
Rape seed		T0.2

Chlorfenapyr
chlorfenapyr
Cotton Seed		0.5
	Cotton seed	0.5
	Edible offal (mammalian)	*0.05
	Eggs	*0.01
	Meat (mammalian) (in the fat)	0.05
	Milks	*0.01
	Poultry, edible offal of	*0.01
	Poultry meat (in the fat)	*0.01

	Chlorfenvinphos
	Chlorfenvinphos, sum of E and Z isomers
	Broccoli	T0.05
	Brussels sprouts	T0.05
	Cabbages, head	T0.05
	Carrot	T0.4
	Cattle, edible offal of	T*0.1
	Cattle meat (in the fat)	T0.2
	Cauliflower	T0.1
	Celery	T0.4
	Cotton seed	T0.05
	Egg plant	T0.05
	Goat, edible offal of	T*0.1
	Goat meat (in the fat)	T0.2
	Horseradish	T0.1
	Leek	T0.05
	Maize	T0.05
	Mushrooms	T0.05
	Onion, bulb	T0.05
	Peanut	T0.05
	Potato	T0.05

Federal Register of Legislation - Australian Government

Primary content

Australia New Zealand Food Standards Code - Amendment No. 60 - 2002