Federal Register of Legislation - Australian Government

Primary content

Food Standards as made
This instrument amends food standards in the Australia New Zealand Food Standards Code.
Administered by: Health
Exempt from sunsetting by the Legislative Instruments Act 2003 s 54(1), Food Standards Australia New Zealand Act 1991 s 82(2)
Registered 13 Mar 2008
Tabling HistoryDate
Tabled HR18-Mar-2008
Tabled Senate18-Mar-2008
Date of repeal 19 Mar 2014
Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014

Australia New Zealand Food Standards Code – Amendment No. 97 – 2008

 

Food Standards Australia New Zealand Act 1991

 

Preamble

 

The variations set forth in the Schedule below are variations to Standards in the Australia New Zealand Food Standards Code published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, which have been varied from time to time.

 

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

 

Citation

 

These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 97 – 2008.

 

Commencement

 

These variations commence on 13 March 2008, with the exception of Items [1] and [4] which commence on 27 September 2009.

 

Note:  These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 39 on 13 March 2008.

 

SCHEDULE

 

[1]          Standard 1.3.2 is varied by omitting the Purpose, substituting

 

This Standard regulates the addition of vitamins and minerals to foods, and the claims which can be made about the vitamin and mineral content of foods.  Standards contained elsewhere in this Code also regulate claims and the addition of vitamins and minerals to specific foods, such as, the mandatory replacement of non-iodised salt with iodised salt in bread (New Zealand only) and the mandatory addition of thiamin and folic acid to wheat flour for making bread (Australia only) in Standard 2.1.1, the addition of vitamin D to table edible oil spreads and margarine in Standard 2.4.2, the addition of vitamins to formulated caffeinated beverages in Standard 2.6.4, the addition of vitamins and minerals to special purpose foods standardised in Part 2.9 and the addition of iodine to certain salt products in Standard 2.10.2.

 

[2]          Standard 1.4.2 is varied by

 

[2.1]       omitting from Schedule 1 the food and associated MRL for the following chemical

 

Oxytetracycline

Inhibitory substance, identified as oxytetracycline

Salmonids

T*0.2

 

 

 


[2.2]       inserting in alphabetical order in Schedule 1, the food and associated MRL for the following chemical –

 

Oxytetracycline

Inhibitory substance, identified as oxytetracycline

Fish

T0.2

 

 

 

[3]          Standard 1.5.2 is varied by inserting into the Table to clause 2

 

Food derived from amylase-modified corn line 3272

 

 

[4]          Standard 2.1.1 is varied by –

 

[4.1]       omitting the Purpose, substituting

 

This Standard defines a number of products composed of cereals and qualifies the use of the term ‘bread’.  It also requires the mandatory fortification of wheat flour for making bread with thiamin and folic acid (Australia only) and the mandatory replacement of non-iodised salt with iodised salt in bread (New Zealand only).

 

[4.2]       inserting after clause 4

 

5            Mandatory addition of iodised salt to bread (New Zealand only)

 

(1)          Subclause 1(2) of Standard 1.1.1 does not apply to this clause.

 

(2)          Subclause (3) does not apply to bread produced in, or imported into Australia.

 

(3)          Where salt is added to bread it must be iodised salt.

 

(4)          Subclause (3) does not apply to bread which is represented as organic.

 

Editorial note:

 

The intention of clause 5 is to require the replacement of non-iodised salt with iodised salt where it is used as an ingredient in bread.

 

Clause 5 will be reviewed when sufficient monitoring data are available to assess the impact of this mandatory requirement.

 

Standard 2.10.2 sets out the compositional requirements for iodised salt.