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 29 Jun 2010
Tabling HistoryDate
Tabled HR28-Sep-2010
Tabled Senate28-Sep-2010
Date of repeal 19 Mar 2014
Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014

Australia New Zealand Food Standards Code – Amendment No. 117 – 2010

 

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.

 

Citation

 

These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 117 – 2010.

 

Commencement

 

These variations commence on 1 July 2010.                                                

 

Correction of Typographical Errors

 

Amendment No. 115 published on 8 April 2010 contained the following typographical error –

 

·                Under Item [5.1], the text to be inserted in subclause 5(2) should have ended with a full stop.

 

Amendment No. 116 published on 20 May 2010 contained the following typographical error –

 

·              Under item [5], the definition for ‘handling’ should be –

 

handling of food includes the producing (including growing, cultivation, picking, harvesting or catching), collecting, extracting, processing, manufacturing, storing, transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying of food.

 

Note:  These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 59 on 1 July 2010.

 

SCHEDULE

 

[1]          Standard 1.3.1 is varied by

 

[1.1]       omitting from the Qualifications column in Schedule 1 under item 0.1 Preparations of food additives –

 

 

 

 

 

 

 

Does not apply to preparations of colours or flavours

 


 

[1.2]       omitting from Schedule 1 under item 0.1 Preparations of food additives –

 

 

-

Ethanol

GMP

 

 

Preparations of colours and flavours only

 

[1.3]       inserting in Schedule 1, under item 0.1, sub-item baking compounds –

 

                   colourings

 

 

Additives in Schedule 3 and 4

 

 

 

 

 

-

Ethanol

GMP

 

 

 

 

[1.4]       inserting in Schedule 1, under item 0.1, sub-item flavourings –

 

 

 

Additives in Schedule 3 and 4

 

 

 

 

 

-

Ethanol

GMP

 

 

 

 

[1.5]       inserting in Schedule 1 under item 5.4 icings and frostings* –

 

 

127

Erythrosine

2

mg/kg

 

 

 

[2]          Standard 1.3.3 is varied by –

 

[2.1]       inserting the subclause number (1) before the words In this Standard in clause 1, and inserting after that subclause –

 

(2)          In this Standard, the letters ‘ATCC’ followed by a number is a reference to the number which the American Type Culture Collection uses to identify a prokaryote.

 

[2.2]       inserting in the Table to clause 17 for the enzyme β-Galactosidase EC 3.2.1.23 the source

 

Bacillus circulans ATCC 31382

 

[2.3]       inserting in the Table to clause 17

 

Maltotetraohydrolase, protein engineered variant

EC 3.2.1.60

Bacillus licheniformis, containing the gene for maltotetraohydrolase isolated from Pseudomonas stutzeri

 

[2.4]       inserting after subclause 17(2) –

 

Editorial note:

 

See Division 2 of Standard 1.5.2 – Food produced using Gene Technology for labelling requirements that apply to processing aids produced using gene technology.

 

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

 

Food derived from herbicide-tolerant corn line DP-098140-6