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 14 October 2004.
Exempt from sunsetting by the Legislative Instruments Act 2003 s 54(1), Food Standards Australia New Zealand Act 1991 s 82(2)
Registered 24 Dec 2008
Gazetted 14 Oct 2004
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Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014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. 74)

 

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. 74 to the Code.

 

3.           Commencement

 

These variations commence on the date of gazettal. 

 

Note:  These variations were published in the Commonwealth of Australia Gazette No. FSC 16 on 14 October 2004.

 

SCHEDULE

 

[1]          Standard 1.2.4 is varied by inserting in the Table to clause 4, for the Generic name fats or oils, under the Conditions for Use –

 

 

4.        Must not be used for Diacylglycerol oil.

 

[2]          Standard 1.2.8 is varied by –

 

[2.1]       omitting subclause 16(2), substituting –

 

(2)          A claim to the effect that a food is gluten free must not be made in relation to a food unless the food contains –

 

(a)          no detectable gluten; and

(b)                   no –

 

(i)           oats or their products; or

(ii)          cereals containing gluten that have been malted, or their products.

 

[2.2]       omitting subclause 16(3), substituting –

 

(3)          A claim to the effect that a food has a low gluten content must not be made in relation to a food unless the food contains no more than 20 mg gluten per 100 g of the food.


[2.3]       inserting in the Table to subclause 18(1) –

 

Total dietary fibre (including resistant maltodextrins)

Section 2001.03 of the AOAC, 17th Edition, 1st Revision (2002)

 

[2.4]       inserting in the Editorial note after subclause 18(2) –

 

Total dietary fibre as determined by Section 985.29, or Section 991.43 of the AOAC, 17th Edition (2000) may include resistant maltodextrins.  However, these methods cannot fully determine resistant maltodextrins as total dietary fibre, and should not be used for this purpose.  Section 2001.03 of the AOAC, 17th Edition, 1st Revision (2002) is an accurate method for determining resistant maltodextrins as dietary fibre, and should be used to ascertain total dietary fibre content where full analysis of resistant maltodextrins is required.

 

Added resistant maltodextrins must comply with Standard 1.3.4 – Identity and Purity

 

[3]          Standard 1.3.4 is varied by inserting in the Schedule

 

Specification for resistant maltodextrins

 

Chemical structure

Glucopyranose linked by α(1-4), α(1-6), a/b(1-2), and a/b(1-3) glucosidic bonds; and contains levoglucosan.

Dextrose equivalent

8-12

Appearance

Free-flowing fine powder

Colour

White

Taste/odour

Slightly sweet/odourless

Solution

Clear

pH (in 10% solution)

4-6

Moisture (%)

max. 5

Ash (%)

max. 0.2

Arsenic (ppm)

max. 1

Heavy metals (ppm)

max. 5

Microbiological

Standard plate count (cfu/g)

max. 300

Yeast and mould (cfu/g)

max. 100

Salmonella

Negative to test

Coliforms

Negative to test

 

[4]          Standard 1.4.2 is varied by –

 

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

 

Fenchlorphos

Fenoprop

Methacrifos

Promacyl

 

[4.2]       inserting in Schedule 1 the foods and associated MRLs for the following chemicals –

 


 

Bifenazate

Sum of bifenazate and bifenazate diazene (diazenecarbolxylic acid, 2-(4-methoxy-[1,1’-biphenyl-3-yl] 1-methylethyl ester), expressed as bifenazate

Edible offal (mammalian)

*0.01

Meat (mammalian) (in the fat)

*0.01

Milks

*0.01

Pome fruits

2

 

 

Bioresmethrin

bioresmethrin

Mango

T0.5

 

 

Florfenicol

Sum of florfenicol and its metabolites florfenicol alcohol, florfenicol oxamic acid, monochloroflorfenicol and florfenicol amine expressed as florfenicol amine

Cattle kidney

0.5

Cattle liver

3

Cattle meat

0.3

Pig fat/skin

1

Pig kidney

1

Pig liver

3

Pig meat

0.5

 

 

 

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

 

Dithiocarbamates

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

Bulb Vegetables [except spring onion]

4

Spring onion

T10

 

 

Pyrethrins

Sum of pyrethrins i and ii, cinerinsi i and ii and jasmolins i and ii, determined after calibration by means of the international pyrethrum standard

Pumpkins

T0.02

 

 

Triadimefon

Sum of triadimefon and triadimenol, expressed as triadimefon see also Triadimenol

Mung bean (dry)

T0.1

 

 

 


[4.4]       inserting in alphabetical order in Schedule 1 the foods and associated MRLs for the following chemicals –

 


Azoxystrobin

Azoxystrobin

Radish

T0.3

 

 

Benalaxyl

Benalaxyl

Spring onion

T0.1

 

 

Buprofezin

Buprofezin

Passionfruit

T2

 

 

Cyproconazole

Cyproconazole, sum of isomers

Barley

T*0.02

Wheat

T*0.02

 

 

Difenoconazole

Difenoconazole

Cereal grains

T*0.01

 

 

Dimethomorph

Sum of E and Z isomers of dimethomorph

Chard (silver beet)

T2

Leek

0.5

 

 

Dithiocarbamates

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

Bulb vegetables [except garlic and onion, bulb]

T10

Onion, bulb

4

Walnuts

T*0.2

 

 

Haloxyfop

Sum of Haloxyfop, its esters and conjugates, expressed as haloxyfop

Linola seed

0.1

Linseed

0.1

 

 

Lasalocid

Lasalocid

Poultry skin/fat

T1.2

 

 

Metalaxyl

Metalaxyl

Cereal grains

T*0.05

Milks

T*0.05

 

 

Propiconazole

Propiconazole

Eggs

*0.05

 

 

Propyzamide

Propyzamide

Chicory leaves

*0.2

 

 

Tebufenozide

Tebufenozide

Blueberries

T2

 

 


 

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

 


Acetamiprid

Commodities of plant origin: acetamiprid

Commodities of animal origin: sum of acetamiprid and N-dimethyl acetamiprid ((E)-N1-[(6-chloro-3-pyridyl)methyl]-N2-cyanoacetamidine), expressed as acetamiprid

Cotton seed

*0.05

Edible offal (mammalian)

*0.05

Eggs

*0.01

Meat (mammalian)

*0.01

Milks

*0.01

Potato

*0.05

Poultry, edible offal of

*0.05

Poultry meat

*0.01

 

 

Cyproconazole

Cyproconazole, sum of isomers

Edible offal (mammalian)

T1

Meat (mammalian)

T0.03

 

 

Difenoconazole

Difenoconazole

Asparagus

*0.05

 

 

Dimethomorph

sum of E and Z isomers of Dimethomorph

Lettuce, leaf

T2

 

 

Dithiocarbamates

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

Stone fruits

3

 

 

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

0.2

 

 

Fluvalinate

Fluvalinate, sum of isomers

Asparagus

0.2

 

 

Glyphosate

Glyphosate

Passionfruit

3

 

 

Lasalocid

Lasalocid

Eggs

T*0.05

Poultry, edible offal of

T*0.7

Poultry meat

T*0.05

 

 


 

[5]          Standard 1.4.4 is varied by inserting in Schedule 1

 

Nicotiana spp.

Tobacco

 

[6]          Standard 1.5.1 is varied by inserting in the Table to clause 2

 

Diacylglycerol oil (DAG-Oil)

‘Diacylglycerol oil’ is a prescribed name.

 

Notwithstanding clause 4 of Standard 1.2.4, diacylglycerol oil must be declared in the statement of ingredients using the prescribed name.

 

[7]          Standard 2.4.1 is varied by omitting from clause 1, the definition of edible oils, substituting

 

edible oils mean the triglycerides and/or diglycerides of fatty acids of plant or animal origin.