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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 22 May 2003.
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 22 May 2003
Date of repeal 19 Mar 2014
Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014

FOOD STANDARDS AUSTRALIA NEW ZEALAND

 

VARIATIONS TO THE AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE

 

(AMENDMENT NO. 66)

 

1.           Preamble

 

The variations set forth in the Schedule below are variations to the Australia New Zealand 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. 66 to the Code.

 

3.           Commencement

 

These variations commence on the date of gazettal. 

 

4.           Typographical error

 

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

 

·               On page 7 (Item [8.2]) – the first line for the definition of ‘characterising ingredient’ should be as follows –

 

characterising ingredient means an ingredient or category of ingredients that -

 

Note:  These variations were published in the Commonwealth of Australia Gazette No. FSC 8 on 22 May 2003.

 

SCHEDULE

 

[1]          Standard 1.3.3 of the Australia New Zealand Food Standards Code is varied by inserting in the Table to clause 17, the enzyme and source -

 

Transglucosidase

EC [2.4.1.24]

Aspergillus niger

 

[2]          Standard 1.3.4 of the Australia New Zealand Food Standards Code is varied by omitting subclause 2(a), substituting -

 

(a)          Food and Nutrition Paper 52 Compendium of Food Additive Specifications Volumes 1 and 2, including addenda 1 to 9, published by the Food and Agriculture Organisation of the United Nations in Rome (1992); or

 


[3]          Standard 1.4.2 of the Australia New Zealand Food Standards Code is varied by –

 

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

 

Monocrotophos

Parathion

Rafoxanide

 

[3.2]       omitting from Schedule 3 all entries for the following chemicals -

 

Monocrotophos

Parathion

 

[3.3]       inserting in Schedule 1–

 

Ketoprofen

Ketoprofen

Cattle, edible offal of

*0.05

Cattle meat

*0.05

Cattle milk

*0.05

 

 

Mesosulfuron-methyl

Mesosulfuron-methyl

Edible offal (mammalian)

T*0.01

Eggs

T*0.01

Meat (mammalian)

T*0.01

Milks

T*0.01

Poultry, edible offal of

T*0.01

Poultry meat

T*0.01

Wheat

T*0.02

 

 

 

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

 

Bifenthrin

Bifenthrin

Cattle, edible offal of

0.5

Cattle meat (in the fat)

2

Goat, edible offal of

0.5

Goat meat (in the fat)

2

Sheep, edible offal of

0.5

Sheep meat (in the fat)

2

 

 

bitertanol

bitertanol

Apple

1

Broad bean (green pods and immature seeds)

0.3

Cereal grains

*0.05

Milks (in the fat)

2

Peanut

*0.2

Pulses

0.3

 

 


carbendazim

sum of carbendazim and 2-aminobenzimidazole, expressed as carbendazim

Macadamia nuts

T0.1

 

 

Dithiocarbamates

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

Peas

T2

 

 

Endosulfan

Sum of a- and b- endosulfan and endosulfan sulphate

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

T2

Leafy vegetables (including brassica leafy vegetables)

T2

 

 

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)

Maize

t*0.005

 

 

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

0.1

 

 


Quizalofop-ethyl

Sum of quizalofop-ethyl and quizalofop  acid and other esters, expressed as quizalofop-ethyl

Cattle, edible offal of

0.2

Cattle meat

0.2

Chicken, edible offal of

*0.05

Chicken eggs

*0.05

Chicken meat

*0.05

Goat, edible offal of

0.2

Goat meat

0.2

Safflower seed

*0.01

Sheep, edible offal of

0.2

Sheep meat

0.2

 

 

Quizalofop-p-tefuryl

sum of quizalofop-p-tefuryl and quizalofop acid, expressed as quizalofop-p-tefuryl

Cattle, edible offal of

0.2

Cattle meat

0.2

Chicken, edible offal of

*0.05

Chicken eggs

*0.05

Chicken meat

*0.05

Goat, edible offal of

0.2

Goat meat

0.2

Safflower seed

*0.01

Sheep, edible offal of

0.2

Sheep meat

0.2

 

 

Triadimenol

Triadimenol

see also Triadimefon

Broccoli

0.2

Cabbages, head

0.5

Cauliflower

0.2

 

 

 

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

 


Azoxystrobin

Azoxystrobin

Peanut

T0.2

Peanut oil, crude

T0.3

Pistachio nut

T*0.01

 

 

Bifenthrin

Bifenthrin

Edible offal (mammalian)

0.5

Meat (mammalian) (in the fat)

2

 

 

Bitertanol

Bitertanol

Milks

0.2

Strawberry

*0.05

 

 

Carbendazim

Sum of carbendazim and 2-aminobenzimidazole, expressed as carbendazim

tree nuts

T0.1

 

 


Ceftiofur

Desfuroylceftiofur

cattle , edible offal of

2

Cattle fat

0.5

 

 

Cyanazine

Cyanazine

leek

0.05

 

 

Cypermethrin

Cypermethrin, sum of isomers

Leafy vegetables (except lettuce head and lettuce leaf)

T2

 

 

Diflufenican

Diflufenican

Eggs

*0.02

Poultry, edible offal of

*0.02

Poultry meat

*0.02

 

 

Dithiocarbamates

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

Macadamia nuts

*0.2

Peas (pods and succulent, immature seeds)

2

Wasabi

T2

 

 

Endosulfan

Sum of a- and b- endosulfan and endosulfan sulphate

Broccoli

T2

Cabbage Head

T2

Cauliflower

T2

 

 

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)

Ginger, root

*0.01

 

 

Imazamox

Imazamox

Edible offal (mammalian)

*0.05

Meat (mammalian)

*0.05

Milks

*0.05

 

 

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

Pome fruit

0.1

 

 

Methidathion

Methidathion

Persimmon, japanese

T0.5

 

 

Pendimethalin

Pendimethalin

Edible offal (mammalian)

*0.01

Eggs

*0.01

Meat (mammalian)

*0.01

Milk

*0.01

Poultry, edible offal of

*0.01

Poultry meat

*0.01

 

 

Procymidone

Procymidone

Fruiting vegetables, cucurbits

T2

 

 

Propachlor

Propachlor

Leek

*0.02

 

 

Propyzamide

Propyzamide

Endive

*0.2

 

 

Quinoxyfen

Quinoxyfen

Edible offal (mammalian)

*0.01

Meat (mammalian) (in the fat)

0.1

Milks

0.01

 

 


Quizalofop-ethyl

Sum of quizalofop-ethyl and quizalofop acid and other esters, expressed as quixzalofop-ethyl

Edible offal (mammalian)

0.2

Eggs

*0.02

Meat (mammalian)

*0.02

Poultry, edible offal of

*0.05

Poultry meat

*0.05

 

 

Quizalofop-p-tefuryl

sum of quizalofop-p-tefuryl and quizalofop acid, expressed as quizalofop-p-tefuryl

Edible offal (mammalian)

0.2

Eggs

*0.02

Meat (mammalian)

*0.02

Poultry, edible offal of

*0.05

Poultry meat

*0.05

 

 

Simazine

Simazine

Leek

*0.01

 

 

Tebufenozide

Tebufenozide

Citrus fruits

1

 

 

Thiamethoxam

Thiamethoxam

Sunflower seed

T*0.02

 

 

Triadimenol

Triadimenol

see also Triadimefon

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

1

 

 


 

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



Bitertanol

Bitertanol

Beans [except broad bean and soya bean]

0.5

Edible offal (mammalian)

3

Meat (mammalian) (in the fat)

0.3

Poultry, edible offal of

*0.01

Poultry meat

*0.01

 

 

Chlorpyrifos

Chlorpyrifos

Ginger, root

*0.02

 

 

Deltamethrin

Deltamethrin

Wheat germ

3

 

 

ethametsulfuron-methyl

ethametsulfuron methyl

Edible offal (mammalian)

*0.02

Eggs

*0.02

Lupin (dry)

*0.02

Meat (mammalian)

*0.02

Milks

*0.02

Poultry, edible offal of

*0.02

Poultry meat

*0.02

 

 

Fluazifop-butyl

Fluazifop-butyl

Leek

T0.5

 

 

Fluazinam

Fluazinam

Wine grapes

*0.05

 

 

Methabenzthiazuron

Methabenzthiazuron

Leek

T0.2

 

 

Methomyl

Sum of methomyl and methyl hydroxythioacetimidate (‘methomyl oxime’), expressed as methomyl

see also Thiodicarb

Strawberry

3

 

 

Pendimethalin

Pendimethalin

Olives

*0.05

 

 

Procymidone

Procymidone

Carrot

T1

 

 

Quinoxyfen

Quinoxyfen

Dried grapes

5

Grapes

2

 

 

Quizalofop ethyl

Sum of quizalofop-ethyl and quizalofop acid and other esters, expressed as quixzalofop-ethyl

Milks

0.1

 

 

Quizalofop-p-tefuryl

sum of quizalofop-p-tefuryl and quizalofop acid, expressed as quizalofop-p-tefuryl

Milks

0.1

 

 

Tebufenozide

Tebufenozide

Avocado

0.5

Custard apple

0.3

Kiwifruit

2

Macadamia nuts

0.05

 

 


 

[4]          Standard 1.5.1 of the Australia New Zealand Food Standards Code is varied by inserting in the Table to clause 2 -

 

g-cyclodextrin

The name ‘gamma cyclodextrin’ or ‘g-cyclodextrin’ must be used when declaring the ingredient in the ingredient list, as prescribed in Standard 1.2.4.

 

[5]          Standard 1.6.1 of the Australia New Zealand Food Standards Code is varied by omitting from the Schedule, under the entry for Cooked crustacea, the entry and associated microbiological limits for Listeria monocytogenes.