Federal Register of Legislation - Australian Government

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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 15 May 2008
Tabling HistoryDate
Tabled HR26-May-2008
Tabled Senate16-Jun-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Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014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. 98 – 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. 98 – 2008.

 

Commencement

 

These variations commence on 15 May 2008, with the exception of Item [3.7] which commences on 15 May 2013.

 

Note:  These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 40 on 15 May 2008.

 

SCHEDULE

 

[1]          Standard 1.3.1 is varied by inserting in Schedule 1, under item 14.2.2 Wine, sparkling wine and fortified wine –

 

 

-

Yeast mannoproteins

400

mg/kg

 

 

 

[2]          Standard 1.3.4 is varied by omitting paragraph 3(j), substituting

 

(j)           The Japanese Standard for Food Additives 6th Edition (1994); or

(k)          Organisation Internationale de la Vigne et du Vin (OIV) International Oenological Codex (Edition 2006).

 

[3]          Standard 1.4.2 is varied by

 

[3.1]       omitting from Schedule 1 the chemical residue definition for the chemical appearing in Column 1 of the Table to this sub-item, substituting the chemical residue definition appearing in Column 2


 

Column 1

Column 2

Triclabendazole

Sum of triclabendazole and metabolites oxidisable to keto-triclabendazole and expressed as keto-triclabendazole equivalents

 

[3.2]       inserting in Schedule 1 –

 

Prosulfocarb

Prosulfocarb

Barley

T*0.01

Wheat

T*0.01

 

 

 

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

 


Azoxystrobin

Azoxystrobin

Tree nuts

T0.02

 

 

Bifenthrin

Bifenthrin

Peppers, sweet

T0.5

 

 

Carfentrazone-ethyl

Carfentrazone-ethyl

Olives

*0.05

 

 

Endosulfan

Sum of A- and B- endosulfan and endosulfan sulphate

Assorted tropical and sub-tropical fruits – edible peel

T2

Berries and other small fruits [except strawberry]

T2

Cabbage head

T2

Cotton seed oil, crude

T0.5

Legume vegetables

T2

Milks (in the fat)

T0.5

Onion, bulb

T0.2

Rice

T0.1

Shallot

T2

Stone fruits

T2

 

 

Fenvalerate

Fenvalerate, sum of isomers

Oilseed

0.5

 

 


 

Flumioxazin

Flumioxazin

Broad bean (dry)

*0.1

Chick-pea (dry)

*0.1

Cotton seed

*0.1

Field pea (dry)

*0.1

Lentil (dry)

*0.1

Lupin (dry)

*0.1

Rape seed

*0.1

 

 

 

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

 


Abamectin

sum of avermectin b1a, avermectin b1b and (z)-8,9 avermectin b1a, and (z)-8,9 avermectin b1b

Lettuce, leaf

T0.2

 

 

Azoxystrobin

Azoxystrobin

Almonds

*0.01

Tree nuts [except almonds]

T0.02

 

 

Bifenazate

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

Almonds

T0.1

 

 

Bifenthrin

Bifenthrin

Peppers

T0.5

 

 

Carfentrazone-ethyl

Carfentrazone-ethyl

Assorted tropical and sub-tropical fruits – edible peel

*0.05

Assorted tropical and sub-tropical fruits – inedible peel

*0.05

Citrus fruits

*0.05

 

 

Endosulfan

Sum of A- and B- endosulfan and endosulfan sulphate

Cabbages, head

1

Milks

0.02

 

 

Fenvalerate

Fenvalerate, sum of isomers

Oilseed [except peanut]

0.5

Peanut

T0.1

 

 

Flumioxazin

Flumioxazin

Oilseed

*0.1

Pulses

*0.1

 

 

Imidacloprid

Sum of imidacloprid and metabolites  containing the 6-chloropyridinylmethylene moiety, expressed as imidacloprid

Persimmon, Japanese

T1

 

 

Methomyl

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

see also thiodicarb

Macadamia nuts

T1

 

 

Oxamyl

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

Peppers, Sweet

1

 

 

Tebufenozide

Tebufenozide

Rambutan

T3

 

 

Thiamethoxam

Commodities of plant origin:  Thiamethoxam

Commodities of animal origin:  Sum of thiamethoxam and N-(2-chloro-thiazol-5-ylmethyl)-N’-methyl-N’-nitro-guanidine, expressed as thiamethoxam

Mango

T0.1

 

 


 

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

 


Abamectin

sum of avermectin b1a, avermectin b1b and (z)-8,9 avermectin b1a, and (z)-8,9 avermectin b1b

Lettuce, head

0.05

 

 

Endosulfan

Sum of A- and B- endosulfan and endosulfan sulphate

Assorted tropical and sub-tropical fruits – inedible peel

2

Broccoli

1

Cauliflower

1

Cereal grains

0.1

Citrus fruits

0.3

Edible offal (mammalian)

0.2

Eggs

0.02

Fruiting vegetables, cucurbits

1

Fruiting vegetables, other than cucurbits

1

Oilseed

1

Pome fruits

1

Poultry, edible offal of

*0.01

Poultry meat (in the fat)

0.05

Pulses

*0.1

Root and tuber vegetables

0.5

Stalk and stem vegetables

1

Tree nuts

0.05

 

 


 


[3.6]       inserting in alphabetical order in Schedule 2 –

 

1,4-dichlorobenzene

1,4-dichlorobenzene

honey

TE0.1

 

[3.7]       omitting from Schedule 2 –

 

1,4-dichlorobenzene

1,4-dichlorobenzene

honey

TE0.1

 

[4]          Standard 4.5.1 is varied by inserting in the Table to clause 3 –

 

Yeast mannoproteins