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Standard 1.4.2 Food Standards as amended, taking into account amendments up to Australia New Zealand Food Standards Code — Standard 1.4.2 — Maximum Residue Limits Amendment Instrument No. APVMA 2, 2015
This Standard amends the Australia New Zealand Foods Standards Code by inserting Standard 1.4.2 into Chapter 1.
Administered by: Health
Registered 25 Feb 2015
Start Date 24 Feb 2015
End Date 29 Apr 2015
Date of repeal 01 Mar 2016
Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision
Table of contents.

Standard 1.4.2

 

Maximum Residue Limits

 

 

(Australia only)

 

Purpose

 

This Standard lists the maximum permissible limits for agricultural and veterinary chemical residues present in food.  Schedule 1 lists all of the agricultural and veterinary chemical limits in particular foods.  If a maximum residue limit for an agricultural or veterinary chemical in a food is not listed in Schedule 1 there must be no detectable residues of that agricultural or veterinary chemical in that food.  Also, if an agricultural or veterinary chemical is not listed in Schedule 1, there must be no detectable residue of that chemical and no detectable residue of any metabolites of that chemical in food (whether or not that the particular food is listed in Schedules 1, 2 or 4).  However, this Standard does not limit the presence of substances, including ingredients, food additives and processing aids that are otherwise permitted in the Code.  Nor does it limit the presence of a substance naturally present in food, such as water or salt, or the presence in a food of substances that are formed naturally during processing of the food.

 

Schedule 2 lists all extraneous agricultural chemical limits in particular foods. If an extraneous residue limit for an agricultural chemical in a food is not listed in Schedule 2 there must be no detectable residues of that agricultural chemical in that food.  Commodity and commodity groups which are referred to in this Standard are listed in Schedule 4.  Schedule 4 also specifies the part of the commodity to which the maximum or extraneous residue limit refers.

 

In New Zealand, the maximum residue limits for agricultural compounds are set in a Maximum Residue Limits Standard issued under section 11C of the Food Act 1981.

 

Table of Provisions

 

1             Interpretation

2             Maximum residue limits

3             Extraneous residue limits

4             Determination of maximum and extraneous residue limits

 

Schedule 1            Maximum residue limits

Schedule 2            Extraneous residue limits

Schedule 3            Reserved

Schedule 4            Foods and classes of food

 

Clauses

 

1             Interpretation

 

(1)           Commodity names specified in Schedule 4 of this Standard may differ to those used in other parts of this Code.

 

(2)           Commodity names specified in Schedule 4 apply only for the purposes of this Standard and Standard 1.4.1.

 

(3)           An asterisk ‘*’ appearing in Schedules 1 or 2 denotes that the maximum residue limit or the extraneous residue limit is set at or about the limit of determination.

 

(4)           A ‘T’ appearing in Schedules 1 or 2 denotes that the maximum residue limit or the extraneous residue limit is a temporary maximum residue limit or extraneous residue limit.

 

(5)           An ‘E’ appearing in Schedule 2 denotes an extraneous residue limit.

(6)           In this Standard –

 

chemical means an agricultural or veterinary chemical, whether or not listed in bold type in the shaded boxes in Schedules 1 or 2, but excludes –

 

(a)           a substance naturally present in food, for example, water or salt, before the food is processed; and

(b)          a substance in the food when naturally formed during processing, for example, heat treating, of the food; and

(c)           ingredients, food additives and processing aids that are permitted in this Code to be present in food.

 

extraneous residue limit (ERL) means the maximum level of a residue of a chemical –

 

(a)           permitted to be present in a food; and

(b)          which arises from environmental sources other than the use of a chemical directly or indirectly on the food.

 

food means either a food or class of foods listed in unbolded type in Schedules 1, 2 or 4.

 

maximum residue limit (MRL) means the maximum level of a residue of a chemical which is permitted to be present in a food.

 

residue definition means the residue to which the MRL or ERL applies for each chemical, appearing below the chemical listed in the shaded boxes in Schedules 1 and 2.

 

(7)           To avoid doubt, the express mention of a particular chemical in the residue definition for a chemical does not exclude other metabolites, degradates or impurities of that chemical.

 

2             Maximum residue limits

 

(1)           The permitted MRL for a residue of a chemical in food is listed in Schedule 1, and is expressed in milligrams per kilogram of food.

 

(2)           If an MRL for a chemical is not listed in this Standard there must be no detectable residue of that chemical in that food.

 

(3)           If a chemical is not listed in this Standard there must be no detectable residue of –

 

(a)          that chemical in food (whether or not the food is listed in Schedules 1, 2 or 4); and

(b)          metabolites of that chemical in food (whether or not the food is listed in Schedules 1, 2 or 4).

 

3             Extraneous residue limits

 

(1)           The permitted ERL for a residue of a chemical in food is listed in Schedule 2, and is expressed in milligrams per kilogram of food.

 

(2)           If an ERL for a chemical is not listed in this Standard there must be no detectable residue of that chemical in that food.

 

4             Determination of maximum and extraneous residue limits

(1)           Schedule 4 of this Standard specifies the portion of food to which the MRL or ERL applies.

 

(2)           Unless Schedules 1 or 2 specify a separate MRL or ERL for a processed food, the MRL or ERL applies to that food whether raw or processed.

 

(3)           Deleted.


 

(4)           Where there is no MRL or ERL specified for a chemical in a food which has ingredients, the MRL or ERL of the chemical in that food is the combined proportionate quantities of the MRL or ERL specified for the ingredients of that food.

 

Editorial note:

 

MRL1 =Total A x MRL A + Total B x MRL B

                Total                        Total

 

In this calculation –

 

MRL1 = the MRL which applies to the chemical in the mixed food

MRL A = the MRL for the chemical which applies to food A

MRL B = the MRL for the chemical which applies to food B

Total A = total weight of food A

Total B = total weight of food B