Federal Register of Legislation - Australian Government

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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
General Comments: This Standard was made by the Australia New Zealand Food Authority on 13 December 2002.
Exempt from sunsetting by the Legislative Instruments Act 2003 s 54(1), Food Standards Australia New Zealand Act 1991 s 82(2)
Registered 23 Dec 2008
Gazetted 13 Dec 2002
Date of repeal 19 Mar 2014
Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014

FOOD STANDARDS AUSTRALIA NEW ZEALAND

 

VARIATIONS TO THE FOOD STANDARDS CODE

 

(AMENDMENT NO. 64)

 

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.

 

These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.

 

2.           Citation

 

These variations may be collectively known as Amendment No. 64 to the Code.

 

3.           Commencement

 

These variations commence on gazettal, with the exception of Items [2.1], [2.2] and [4] which commence on 20 December 2002, and Items [24.1], [24.2], [24.3], [24.4], [24.7] and [24.8] which commence 12 months from gazettal.

 

4.           Correction of Typographical Errors

 

Amendment No. 62 published on 17 September 2002 contained the following typographical error -

 

·               On page 12 (Item [10]) – the table should be as follows -

 

Quinine

 

Mixed alcoholic drinks not elsewhere classified

300

Tonic drinks, bitter drinks and quinine drinks

100

Wine based drinks and reduced alcohol wines

300

 

 

 

Note:  These variations were published in the Commonwealth of Australia Gazette No. FSC 6 on 13 December 2002.

 

SCHEDULE

 

[1]          Standard A16 is varied by inserting into Table III immediately after Ethylene diamine tetraacetic acid -


 

Ethylene Oxide

 

This permission ceases to have effect on 30 September 2003.

This permission is an Australia Only Standard

Subclauses 1(2), 1(3) and 1(4) of Standard 1.1.1 do not apply to this permission

Sterilisation of herbs, spices, and dried vegetables used as seasonings – herbs, spices, and dried vegetables used as seasonings sterilised by the application of ethylene oxide may only be sold or imported into Australia 21 days after such sterilisation

20

 

 

[2]          The TABLE OF CONTENTS for Volume 2 is varied by -

 

[2.1]       omitting in PART 1.1 the entry for -

 

Standard 1.1.3      Transitional and Temporary Standards

 

[2.2]       inserting immediately following the last entry in PART 1.1 -

 

PART 1.1A         Transitional Standards (to commence on 20 December 2002)

 

Standard 1.1A.1   Transitional Standard for Infant Formula Products

Standard 1.1A.2   Transitional Standard for Health Claims

Standard 1.1A.3   Transitional Standard for Country of Origin Labelling Requirements

Standard 1.1A.4   Transitional Standard for the Labelling of Pollen and Royal Jelly

Standard 1.1A.5   Transitional Standard for the Warning Statement for Condensed Milk, Modified Milk and Skim Milk

Standard 1.1A.6   Transitional Standard for Special purposes Foods (Including Amino Acid Modified Foods) (New Zealand Only)

 

[2.3]       inserting immediately following the last entry in PART 2.3 -

 

Standard 2.3.2                    Jam

 

[2.4]       inserting immediately following the last entry in PART 2.6 -

 

Standard 2.6.4                    Formulated Caffeinated Beverages

 

[3]          Standard 1.1A.5 is varied by omitting Division 1, substituting -

 

Division 1 - Application

 

1            Application

 

(1)          Milk products specified in this Standard, produced or imported into Australia or New Zealand must comply with Division 2 of this Standard, Division 3 of this Standard, or Standard 1.2.3, but not a combination of any of these.

 

(2)          This Standard ceases to have effect on 17 September 2004.

 


[4]          The Food Standards Code is varied by inserting immediately following Standard 1.1A.6 -

 

Standard 1.1A.7

 

TRANSITIONAL STANDARD FOR CAFFEINE IN artificial drinks

 

 

(New Zealand only)

 

Purpose

 

This Standard incorporates paragraph 215(2)(e) of the former New Zealand Food Regulations (1984), in so far as it permits the addition of caffeine to artificial drinks.  This Standard operates as a transitional standard only and ceases to have effect on 20 December 2003.

 

Table of Provisions

 

1            Interpretation

2            Application

3            Composition

 

Clauses

 

1            Interpretation

 

In this Standard -

 

artificial drink means a non-alcoholic beverage that is an unfermented mixture of drinking water which may contain other foods.

 

2            Application

 

(1)          Subject to subclause (2), for the matters regulated in this Standard, food produced in or imported into New Zealand must comply with this Standard.

 

(2)          This Standard does not apply to food produced or imported into Australia.

 

(3)          This Standard ceases to have effect on 20 December 2003.

 

3            Composition

 

(1)          An artificial drink may contain no more than 200 mg/kg of caffeine.

 

[5]          Standard 1.2.3 is varied by -

 

[5.1]       omitting clause 1, substituting -

 

1            Deleted


[5.2]       omitting from the Table to clause 2 -

 

Unpasteurised milk and liquid milk products

 

substituting -

 

Unpasteurised milk and unpasteurised liquid milk products

 

[5.3]       inserting in Columns 1 and 2 respectively in the Table to clause 2 -

 

Bee pollen

Statement to the effect that the product contains bee pollen which can cause severe allergic reactions

Propolis

Statement to the effect that the product contains propolis which can cause severe allergic reactions

 

[5.4]       inserting in Columns 1 and 2 respectively in the Table to clause 3 -

 

Royal jelly when presented as a food; or

Food containing royal jelly as an ingredient as defined in Standard 1.2.4

This product contains royal jelly which has been reported to cause severe allergic reactions and in rare cases, fatalities, especially in asthma and allergy sufferers

 

[5.5]       omitting the Drafting note immediately following the Table to clause 3.

 

[5.6]       omitting from the Table to clause 4 the entry for -

 

Nuts and sesame seeds and their products

 

substituting

 

Tree nuts and sesame seeds and their products

 

[5.7]       omitting from the Table to clause 4 -

 

Royal jelly presented as a food or royal jelly present in a food

Bee pollen

Propolis

 

[5.8]       omitting the heading Editorial notes: following the Table to clause 4, substituting -

 

Editorial note:

 

[5.9]       inserting immediately following the last entry in the Editorial note following the Table to clause 4 -

 

6.           Coconut is the fruit of the palm (Cocos nucifera) and is not generally considered to be a tree nut.

 

[6]          Standard 1.2.4 is varied by -

 

[6.1]       omitting from the Table to clause 4 -


 

cereals

Where the cereal is wheat, rye, barley, oats or spelt then the specific name of the cereal must be declared.

 

substituting

 

cereals

Where the cereal is wheat, rye, barley, oats or spelt or their hybridised strains then the specific name of the cereal must be declared.

 

[6.2]       omitting the entries in Part 1 and Part 2 of Schedule 2 for -

 

Butane

-

 

substituting

 

Butane

943a

 

[6.3]       omitting the entry in Part 1 and Part 2 of Schedule 2 for -

 

Distarch phosphate or Distarch phosphate esterified with sodium trimetaphosphate; esterified with phosphorous oxychloride

1412

 

substituting

 

Distarch phosphate

1412

 

[6.4]       omitting the entries in Part 1 and Part 2 of Schedule 2 for -

 

Isobutane

-

 

substituting

 

Isobutane

943b

 

[6.5]       omitting the entries in Part 1 and Part 2 of Schedule 2 for -

 

L-cystine monohydrochloride

920

 

substituting

 

L-cysteine monohydrochloride

920

 

[6.6]       omitting the entries for Neotame in Part 1 and Part 2 of Schedule 2 for -

 

Neotame

-

substituting

 

Neotame

961

 


[6.7]       omitting the entries in Part 1 and Part 2 of Schedule 2 for -

 

Octafluorocyclobutane

-

 

substituting

 

Octafluorocyclobutane

946

 

[6.8]       omitting the entries in Part 1 and Part 2 of Schedule 2 for

 

Propane

-

 

substituting

 

Propane

944

 

[6.9]       omitting the entry in Part 1 and Part 2 of Schedule 2 for -

 

Starch acetate esterified with acetic anhydride

1420

 

substituting

 

Starch acetate

1420

 

[7]          Standard 1.2.8 is varied by –

 

[7.1]       omitting paragraph 3(n), substituting –

 

(n)          jam setting compound; or

(o)          a kit which is intended to be used to produce an alcoholic beverage standardised in Part 2.7 of this Code.

 

[7.2]       omitting from the Editorial note to subclause 5(7) -

 

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.

 

substituting

 

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

 

[8]          Standard 1.3.1 of Volume 2 is varied by -

 

[8.1]       omitting from subclause 11(a)(i) -

 

June 2000

 

substituting

 


December 2001

 

[8.2]       omitting from Item 4.3.4 in Schedule 1 -

 

                   chutneys, low joule jam and low joule spread

 

substituting

 

                   low joule chutneys, low joule jams and low joule spreads

 

[8.3]       inserting in Item 5 in Schedule 1 under the column heading INS Number in relation to Neotame -

 

961

 

[8.4]       omitting from Item 20.2 in Schedule 1 -

 

                   custard mix, custard powder, blanc mange powder and jelly

 

substituting

 

                   custard mix, custard powder and blanc mange powder

 

[8.5]       inserting in Schedule 1, immediately following the entry for custard mix, custard powder, and blanc mange powder -

 

                   jelly

 

123

Amaranth

300

mg/kg

 

 

 

950

Acesulphame potassium

500

mg/kg

 

 

 

956

Alitame

100

mg/kg

 

 

 

[8.6]       omitting from Schedule 2, the entries for -

 

-

Butane (for pressurised food containers only)

 

substituting

 

943a

Butane (for pressurised food containers only)

 

[8.7]       omitting from Schedule 2, the entries for -

 

-

Isobutane (for pressurised food containers only)

substituting

 

943b

Isobutane (for pressurised food containers only)

 

[8.8]       omitting from Schedule 2, the entries for -

 

-

Neotame (technological use consistent with clause 4 only)

 


substituting

 

961

Neotame (technological use consistent with clause 4 only)

 

[8.9]       omitting from Schedule 2, the entries for -

 

-

Octafluorocyclobutane (for pressurised food containers only)

 

substituting

 

946

Octafluorocyclobutane (for pressurised food containers only)

 

[8.10]     omitting from Schedule 2, the entries for -

 

-

Propane (for pressurised food containers only)

 

substituting

 

944

Propane (for pressurised food containers only)

 

[8.11]     omitting from Schedule 2, the entries for -

 

1420

Starch acetate (esterified with acetic anhydride)

 

substituting

 

1420

Starch acetate

 

[9]          Standard 1.3.2 is varied by omitting from the Table to clause 3 -

 

White bread, brown bread, wholemeal bread, rye bread

 

substituting

 

Bread

 

[10]        Standard 1.3.3 of Volume 2  is varied by -

 

[10.1]     omitting from the Table of Provisions -

 

6            Permitted decolourants, clarifying and filtration agents

 

substituting

 

6            Permitted decolourants, clarifying, filtration and adsorbent agents

 

[10.2]     omitting clause 6, substituting -

 


6            Permitted decolourants, clarifying, filtration and adsorbent agents

 

The processing aids listed in the Table to this clause may be used as decolourants, clarifying, filtration and adsorbent agents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

 

[10.3]     inserting into the Table to clause 14 immediately after Ethylene diamine tetraacetic acid -

 

Ethylene Oxide

 

This permission ceases to have effect on 30 September 2003.

This permission is an Australia Only Standard.

Subclauses 1(2), 1(3) and 1(4) of Standard 1.1.1 do not apply to this permission

Sterilisation of herbs, spices, and dried vegetables used as seasonings – herbs, spices, and dried vegetables used as seasonings sterilised by the application of ethylene oxide may only be sold or imported into Australia 21 days after such sterilisation

20

 

 

[11]        Standard 1.4.2 of Volume 2 is varied by -

 

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

 

Febantel

Febantel

 

[11.2]     inserting in Schedule 1 -

 

Ethametsulfuron methyl

ethametsulfuron methyl

Edible offal (mammalian)

T*0.02

Eggs

T*0.02

Lupin (dry)

T*0.02

Meat (mammalian)

T*0.02

Milks

T*0.02

Poultry, edible offal of

T*0.02

Poultry meat

T*0.02

 

 

Flutolanil

commodities of plant origin: flutolanil

commodities of animal origin: flutolanil and metabolites hydrolysed to 2-trifluoromethyl-benzoic acid and expressed as flutolanil

Edible offal (mammalian)

*0.05

Eggs

*0.05

Meat (mammalian) (in the fat)

*0.05

Milks

*0.05

Potato

0.05

Poultry, edible offal of

*0.05

Poultry meat (in the fat)

*0.05

 

 

Pyriproxyfen

Pyriproxyfen

Beans [except broad bean and soya bean]

T0.2

Cotton seed

T0.1

Cotton seed oil, crude

T*0.02

Cotton seed oil, edible

T*0.02

Edible offal (mammalian)

T*0.02

Fruiting vegetables, cucurbits

T0.2

Fruiting vegetables, other than cucurbits

T0.2

Meat (mammalian) (in the fat)

T*0.02

Milks

T*0.02

 

 

Spiroxamine

commodities of plant origin: spiroxamine

commodities of animal origin: spiroxamine carboxylic acid, expressed as spiroxamine

Dried grapes

3

Edible offal (mammalian)

0.5

Grapes

2

Mammalian fats [except milk fats]

0.05

Meat (mammalian)

0.05

Milks

0.05

 

 

Thiacloprid

Thiacloprid

Pome fruits

T1

Stone fruits

T2

 

 

 

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

 

Butafenacil

Butafenacil

Cereal grains [except maize; sorghum; millet; and rice]

T*0.02

 

 

Procymidone

Procymidone

Broccoli

T5

 

 

Profenofos

Profenofos

Sweet corn (kernels)

*0.02

 

 

Pymetrozine

Pymetrozine

Apricot

*0.05

Nectarine

*0.05

Peach

*0.05

Plums (including prunes)

*0.05

 

 

 

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


 

Abamectin

Sum of avermectin B 1a, avermectin B 1b and D-8,9 isomer of avermectin B 1a

Soya bean (dry)

T*0.002

 

 

Benalaxyl

Benalaxyl

Shallot

T0.5

 

 

Bifenthrin

Bifenthrin

Kaffir lime leaves

T10

Lemon balm

T10

Lemon grass

T10

Lemon verbena

T10

Mizuna

T10

 

 

Buprofezin

Buprofezin

Cotton seed

T1

Cotton seed oil, crude

T0.3

 

 

Butafenacil

Butafenacil

Cereal grains [except rice]

*0.02

 

 

Chlorpyrifos

chlorpyrifos

Persimmon, Japanese

T*0.05

 

 

Doramectin

Doramectin

Cattle milk

T0.06

 

 

Fenoxaprop-ethyl

Sum of fenoxaprop-ethyl (all isomers) and 2-(4-(6-chloro-2-benzoxazolyloxy)phenoxy)-propanoate and 6-chloro-2,3-dihydrobenzoxazol-2-one, expressed as fenoxaprop-ethyl

Rice

T*0.02

 

 

Fluazifop-butyl

Fluazifop-butyl

Parsnip

T0.1

 

 

Fludioxonil

Fludioxonil

Rape seed

T*0.01

 

 

Fluquinconazole

Fluquinconazole

Rape seed

T*0.01

 

 

Pirimiphos-Methyl

Pirimiphos-Methyl

Peanut

5

Peanut oil, edible

15

 

 

Procymidone

Procymidone

Brassica (cole or cabbage) vegetables, head cabbages, flowerhead brassicas

T5

Indian mustard

T2

Mustard greens

T2

 

 

Profenofos

Profenofos

Cattle milk

*0.01

Edible offal (mammalian)

*0.05

Eggs

*0.02

Meat (mammalian)

*0.05

Poultry, edible offal of

*0.05

Poultry meat

*0.05

 

 

Propiconazole

Propiconazole

Blueberries

T2

 

 

Pymetrozine

Pymetrozine

Stone fruits

*0.05

 

 

Spinosad

Sum of spinosyn a and spinosyn d

Celery

T*0.25

 

 

Tebufenozide

Tebufenozide

Edible offal (mammalian)

*0.02

Meat (mammalian) (in the fat)

*0.02

Milks

*0.01

 

 

Triadimenol

Triadimenol

see also Triadimefon

Peppers

T0.5

 

 

Trifluralin

Trifluralin

Parsnips

T0.5

 

 

 

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

 

2,4-D

2,4-D

Cereal grains

0.2

 

 

Bifenthrin

Bifenthrin

Galangal, rhizomes

T10

Herbs

T10

Rucola (rocket)

T10

Turmeric, root

T10

 

 

Butafenacil

Butafenacil

Edible offal (mammalian)

*0.02

Eggs

*0.01

Meat (mammalian)

*0.01

Milks

*0.01

Poultry, edible offal of

*0.02

Poultry meat

*0.01

 

 

Ethylene dichloride (EDC)

1,2-dichloroethane

Cereal grains

*0.1

 

 

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)

Sunflower seeds

*0.01

 

 

Imazapic

Sum of imazapic and its hydroxymethyl derivative

Peanut

*0.1

 

 

Procymidone

Procymidone

Rape seed

T1

Rape seed oil, crude

T3

 

 

Tebufenozide

Tebufenozide

Litchi

T2

Longan

T2

Pome fruits

1

 

 

Trifluralin

Trifluralin

Vegetables [except as otherwise listed under this chemical]

0.05

 

 

 

[12]        Standard 1.5.1 is varied by omitting in the Table to clause 2, Column 2 -


‘phytosterol ester or plant sterol esters’

 

substituting

 

‘phytosterol esters’ or ‘plant sterol esters’

 

[13]        Standard 1.6.2 is varied by omitting clause 2 and the editorial notes immediately following clause 2, substituting -

 

2            Processing of cheese and cheese products

 

(1)          Cheese and cheese products must be manufactured -

 

(a)          from milk and milk products that have been heat treated -

 

(i)           by being held at a temperature of no less than 72°C for a period of no less than 15 seconds, or by using a time and temperature combination providing an equivalent level of bacteria reduction; or

(ii)          by being held at a temperature of no less than 62°C for a period of no less than 15 seconds, and the cheese or cheese product stored at a temperature of no less than 2°C for a period of 90 days from the date of manufacture; or

 

(b)          such that -

 

(i)           the curd is heated to a temperature of no less than 48°C; and

(ii)          the cheese or cheese product has a moisture content of less than 36%, after being stored at a temperature of no less than 10°C for a period of no less than 6 months from the date of manufacture; or

 

(c)          in accordance with clause 3 of Standard 2.5.4.

 

Editorial note:

 

Paragraph 2(1)(b) is to be reviewed within 12 months from its date of gazettal.

 

Cheese under paragraph 2(1)(b) is generally known as ‘extra hard grating cheese’ – see the Codex International Standard for Extra Hard Grating Cheese (CODEX STAN C-35-1978).

 

For Australia, 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, 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.

 

For New Zealand, the processing of cheese and cheese products, other than those manufactured in accordance with clause 3 of Standard 2.5.4, is regulated under the Dairy Industry Act 1952 and the Food Act 1981.

 

[14]        Standard 2.2.2 is varied by omitting subclause 3(2) substituting -


(2)          Egg products derived from cracked eggs sold -

 

(a)          not for retail sale; or

(b)          not for catering purposes;

 

must be pasteurised or have undergone an equivalent treatment so that the egg product meets the microbiological criteria specified in Standard 1.6.1.

 

[15]        Standard 2.2.3 is varied by omitting the Editorial note to clause 1 -

 

substituting

 

Editorial note:

 

This Standard does not define specific names for fish.

 

In Australia, guidance on the specific naming of fish may be found in the Australian Fish Names List, as amended from time to time, which is available from the Seafood Services Australia website at www.seafoodservices.com.au or by contacting Seafood Services Australia on 1300 130 321.

 

In New Zealand, guidance may be found in the following publications:

 

(1)        clause 32 of the Animal Products (Specifications for Products Intended for Human Consumption) Notice 2000; and

(2)        the Authorised Fish Names Circular (1995) issued by the New Zealand Fishing Industry Agreed Implementation Standards pursuant to Regulation 19 of the Fish Export Processing Regulations 1995; and

(3)        the Commerce Commission’s booklet titled Food Labelling, Promotion and Marketing - A Guide for Manufacturers, Importers and Retailers (1998).

 

[16]        Standard 2.3.2 is varied by -

 

[16.1]     omitting the heading -

 

Jam and Related Products

 

substituting

 

Jam

 

[16.2]     omitting from the Purpose clause -

 

and marmalade

 

[17]        Standard 2.5.1 is varied by omitting the Editorial note to subclause 4(3), substituting -

 


Editorial note:

 

For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Milk and Milk Products Processing Standard 2002.

 

[18]        Standard 2.5.2 is varied by omitting the Editorial note to clause 3, substituting -

 

Editorial note:

 

For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Milk and Milk Products Processing Standard 2002.

 

[19]        Standard 2.5.3 is varied by omitting the Editorial note to clause 3, substituting -

 

Editorial note:

 

For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Milk and Milk Products Processing Standard 2002.

 

[20]        Standard 2.5.4 is varied by omitting the Editorial note to clause 4, substituting -

 

Editorial note:

 

For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Milk and Milk Products Processing Standard 2002.

 

[21]        Standard 2.5.5 is varied by omitting the Editorial note to clause 3, substituting –

 

Editorial note:

 

For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Milk and Milk Products Processing Standard 2002.

 

[22]        Standard 2.5.6 is varied by omitting the Editorial note to clause 3, substituting -

 

Editorial note:

 

For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Milk and Milk Products Processing Standard 2002.

 

[23]        Standard 2.5.7 is varied by omitting the Editorial note to clause 4, substituting -

 


Editorial note:

 

For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Milk and Milk Products Processing Standard 2002.

 

[24]        Standard 2.9.2 is varied by -

 

[24.1]     omitting paragraph 2(2)(a), substituting -

 

(a)          sugars, provided in the case of a vegetable juice, fruit drink or a non-alcoholic beverage, the total sugars content of the food is no more than 4 g/100 g; and

 

[24.2]     omitting the Editorial note immediately following paragraph 2(2)(a), substituting -

 

Editorial note:

 

Standard 2.6.1 defines ‘vegetable juice’ and Standard 2.6.2 defines ‘fruit drink’ and ‘non-alcoholic beverage’.

 

[24.3]     omitting paragraph 2(3)(d), substituting -

 

(d)          added salt, in the case of ready-to-eat fruit-based foods, fruit drink and vegetable juice.

 

[24.4]     omitting from the Table to paragraph 2(3)(c), Column 1, the entry for Ready-to-eat fruit-based foods, including juices, substituting -

 

Vegetable juices and ready-to-eat fruit-based foods including, fruit drinks

 

[24.5]     omitting paragraphs 3(1)(b) and (c), substituting -

 

(b)          may contain added iron in the following forms:

 

(i)           electrolytic iron; or

(ii)          reduced iron; or

(iii)          in the permitted forms set out in Schedule 1 of Standard 2.9.1; and

 

(c)          may contain added thiamin, niacin, vitamin B6, vitamin C, folate, magnesium in the forms permitted in Schedule 1 of Standard 2.9.1; and

(d)          may contain added vitamin C to a maximum level of 90 mg/100 g on a moisture free basis.

 

[24.6]     omitting paragraph 3(2)(a), substituting -

 

(a)          iron in the following forms:

 

(i)           electrolytic iron; or

(ii)          reduced iron; or


(iii)          in the permitted forms as set out in Schedule 1 of Standard 2.9.1; and

 

[24.7]     omitting paragraph 4(a), substituting -

 

(a)          in the case of vegetable juices, fruit drinks and gels, must contain no less than 25 mg/100 g of vitamin C; and

 

[24.8]     omitting the Editorial note immediately following clause 5, substituting -

 

Editorial note:

 

This Standard does not place limits on the use of sugars except in the case of a vegetable juice, fruit drink and non-alcoholic beverage.

 

Claims such as ‘no added sugar’, ‘sweetened’ or words of similar import are subject to the general labelling provisions.

 

[25]        Standard 2.9.3 is varied by omitting Schedule from the Table of Provisions, substituting –

 

Schedule               Formulated meal replacements and formulated supplementary foods and formulated supplementary foods for young children