Federal Register of Legislation - Australian Government

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Food Standards as made
This instrument varies standards in the revised Australia New Zealand Food Standards Code which commences on 1 March 2016.
Administered by: Health
Made 16 Feb 2016
Registered 18 Feb 2016
Tabled HR 22 Feb 2016
Tabled Senate 22 Feb 2016
Date of repeal 20 Jan 2017
Repealed by Division 1 of Part 3 of Chapter 3 of the Legislation Act 2003

Description: FS_Logo_K

 

Food Standards (Proposal P1040 – Code Revision – Consequential & Corrective Amendments II) Variation

 

 

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991.  The variation commences on the dates specified in clause 3 of this variation.

 

Dated 16 February 2016

Standards Management Officer

Delegate of the Board of Food Standards Australia New Zealand

 

 

 

 

 

Note: 

 

This variation will be published in the Commonwealth of Australia Gazette No. FSC 103 on 22 February 2016. This means that this date is the gazettal date for the purposes of clause 3 of the variation.

 


 

1             Name

This instrument is the Food Standards (Proposal P1040 – Code Revision – Consequential & Corrective Amendments II) Variation.

2             Variation to standards in the Australia New Zealand Food Standards Code

The Schedule varies standards in the Australia New Zealand Food Standards Code.

3             Commencement

(1)           Subject to subsection (2), the variation commences on 1 March 2016 immediately after the commencement of Standard 5.1.1 – Revocation and transitional provisions – 2014 Revision.

(2)           Items 1 and 4 of the Schedule commence on 19 January 2017.

Schedule

Standard 1.1.1 – Structure of the Code and general provisions

[1]           Subsection 1.1.1—2(2)

Omit ‘Standard 1.2.12 – Transitional standard for dietary fibre nutrition content claims’

Standard 1.1.2 – Definitions used throughout the Code

[2]           Subsection 1.1.2—2(3) (definition of individual portion pack)

              Omit ‘1.2.1—6(4)’, substitute ‘1.2.1—6(3)’

[3]           Section 1.1.2—12 (Note)

              Omit ‘S28—2, 0, S29—18’, substitute ‘S28—2, S29—18’

Standard 1.2.7 – Nutrition, health and related claims

[4]           Section 1.2.7—12 (Note)

              Omit the Note

Standard 1.3.1 – Food additives

[4A]        Section 1.3.1—2 (Note)

              Omit ‘that that’, substitute ‘that’

Standard 1.4.1 – Contaminants and natural toxicants

[5]           Subsection 1.4.1—3(3)

              Omit

              substitute

Standard 1.4.2 – Agvet chemicals

[6]           Standard Heading (Note 3)

              Omit ‘2014’, substitute ‘2014.’

Standard 1.5.2 – Food produced using gene technology

[7]           Standard Heading (Note 3)

              Omit ‘1.1.1—10(3)(c) and (4)(g)’, substitute ‘1.1.1—10(5)(c) and (6)(g)’

Standard 2.4.2 – Edible oil spreads

[8]           Section 2.4.2—2 (Note)

              Omit ‘edible oil spread’, substitute ‘edible oil spread

Standard 2.7.1 – Labelling of alcoholic beverages and food containing alcohol

[9]           Section 2.7.1—1

              Omit ‘Alcoholic beverages’, substitute Labelling of alcoholic beverages and food containing alcohol’

Standard 2.7.4 – Wine and wine product

[10]         Standard Heading (Note 3)

              Omit ‘the Wine Australia Corporation Act 1980 (Cth)’, substitute the Australian Grape and Wine Authority Act 2013 (Cth)’

Standard 2.9.4 – Formulated supplementary sports foods

[11]         Paragraph 2.9.4—6(2)(a)

              Omit ‘of reconstitution’, substitute ‘or reconstitution’

Standard 2.9.5 – Food for special medical purposes

[12]         Paragraph 2.9.5—3(b)

              Omit ‘Part 2’, substitute ‘Part 1.2’

Standard 2.9.6 – Transitional standard for special purpose foods (including amino acid modified foods)

[13]         Section 2.9.6—3 (Note)

              Omit ‘published’, substitute ‘published.’

Standard 2.10.2 – Salt and salt products

[14]         Section 2.10.2—3

              Omit all text after the words ‘A food’, substitute ‘that is sold as ‘salt’ must be salt and contain no less than 970 g/kg sodium chloride on a dry basis, exclusive of permitted additives.’

Schedule 1 – RDIs and ESADDIs

[15]         Section S1—2 (table)

Omit

Vitamin E

RDI

10 mg alpha- tocopherol equivalents4

5 mg alpha- tocopherol equivalents4

4 mg alpha- tocopherol equivalents4

              substitute

Vitamin E

RDI

10 mg alpha- tocopherol equivalents3

5 mg alpha- tocopherol equivalents3

4 mg alpha- tocopherol equivalents3

[15A]       Section S1—2 (Notes)

              Omit

Note 1        See paragraph 1.1.2—14(a).

Note 2        See paragraph 1.1.2—14(b).

Note 3        See paragraph 1.1.2—14(c).

Note 4        See paragraph 1.1.2—14(d).

              substitute

Note 1        See paragraph 1.1.2—14(3)(a).

Note 2        See paragraph 1.1.2—14(3)(b).

Note 3        See paragraph 1.1.2—14(3)(c).

Schedule 2 – Units of measurement

[16]         Section S2—2 (table)

              Omit ‘mJ’, substitute ‘MJ’

Schedule 3 – Identity and Purity

[16A]       Section S3—27

              Omit ‘cfu/kg’, substitute ‘cfu/g’

Schedule 4 – Nutrition, health and related claims

[17]         Section S4—2 (Note - definition of sugars)

              Omit ‘(a)’ (second occurring), substitute ‘(b)

[18]         Section S4—5 (table)

              (a)        Omit

Iodine

Contributes to normal growth and development

Children

 

 

                            substitute

Contributes to normal growth and development

Children

 

 

              (b)          Omit

Selenium

Contributes to the maintenance of normal hair and nails

 

 

                            substitute

Contributes to the maintenance of normal hair and nails

 

 

              (c)          Omit

Energy

Contributes to weight loss or weight maintenance

 

Diet reduced in energy and including regular exercise

The food:

(a)    meets the conditions for making a ‘diet’ nutrition content claim; or

(b)    is a formulated meal replacement and contains no more than 1200 kJ per serving

                            substitute

 

Contributes to weight loss or weight maintenance

 

Diet reduced in energy and including regular exercise

The food:

(a)    meets the conditions for making a ‘diet’ nutrition content claim; or

(b)    is a formulated meal replacement and contains no more than 1200 kJ per serving

Schedule 12 – Nutrition information panels

[19]         Section S12—4 (table)

              Omit ‘Your daily intakes may be higher or lower depending on your energy needs.’

Schedule 15 – Substances that may be used as food additives

[20]         Section S15—5 (table)

              (a)          Omit the following from item 1.4.2 (where second occurring)

234

Nisin

10

 

475

Polyglycerol esters of fatty acids

5 000

Only whipped thickened light cream

              (b)          Insert in item 2.2.2 in numerical order

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

2 000

 

Schedule 18 – Processing aids

[21]         Section S18—3 (table)

Omit

Diethylenetriamine, triethylene-tetramine, or tetraethylenepentamin cross-linked with epichlorohydrin

GMP

substitute

Diethylenetriamine, triethylene-tetramine, or tetraethylenepentamine cross-linked with epichlorohydrin

GMP

Schedule 26 – Food produced using gene technology

[22]         Schedule Heading (Note 1)

              Omit ‘1.1.1—10(3)(c) and (4)(g)’, substitute ‘1.1.1—10(5)(c) and (6)(g)’

[23]         Subsection S26—3(4) (table)

              (a)          Omit

4

Lucerne

(a)    herbicide-tolerant lucerne lines J101 & J163

                            substitute

4

Lucerne

(a)    herbicide-tolerant lucerne lines J101 and J163

              (b)          Omit

 

 

(b)    food derived from reduced lignin lucerne line KK179

                            substitute

 

 

(b)    reduced lignin lucerne line KK179

Schedule 29 – Special purpose foods

[24]         Section S29—17 (Table heading)

              Omit ‘and intake amounts’

[24A]       Section S29—21 (Notes)

              Omit

Note 1        See paragraph 1.1.2—14(3)(a)

Note 2        For niacin, add niacin and any niacin provided from the conversion of the amino acid tryptophan, using the conversion factor 1:60.

Note 3        See paragraph 1.1.2—14(3)(d)

substitute

Note 1        See paragraph 1.1.2—14(3)(a).

Note 2        For niacin, add niacin and any niacin provided from the conversion of the amino acid tryptophan, using the conversion factor 1:60.

Note 3        See paragraph 1.1.2—14(3)(c).