Federal Register of Legislation - Australian Government

Primary content

Food Standards as made
This instrument varies the standards in the Australia and New Zealand Food Standards Code.
Administered by: Health
Exempt from sunsetting by the Legislation Act 2003 s 54(1)
Registered 12 Dec 2019
Tabling HistoryDate
Tabled HR04-Feb-2020
Tabled Senate04-Feb-2020

Description: FS_Logo_K

 

Food Standards (Proposal P1054 – Pure and highly concentrated caffeine products) Variation

 

 

The Board of Food Standards Australia New Zealand gives public notice of the approval of this variation under section 97 of the Food Standards Australia New Zealand Act 1991.  The variation commences on the date specified in clause 3 of this variation.

 

Dated 11 December 2019

 

 

Standards Management Officer

Delegate of the Board of Food Standards Australia New Zealand

 

 

 

 

 

Note: 

 

Public notice of the approval of the variation will be given in the Food Standards Australia New Zealand Notification Circular Number 105-19 published and issued on 12 December 2019. This means that this date is the date of public notice for the purposes of clause 3 of the variation.

 


 

1             Name

This instrument is the Food Standards (Proposal P1054 – Pure and highly caffeinated products) Variation.

2             Variation to a standard in the Australia New Zealand Food Standards Code

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

3             Commencement

The variation commences on the date of public notice of the approval of the variation.

4             Transitional arrangements

Section 1.1.1–9 of the Australia New Zealand Food Standards Code does not apply to the variations made by this instrument.

 

Schedule

[1]           Standard 1.1.1 is varied by omitting paragraph 1.1.1—10(5)(f), substituting

                            (f)       if the food is for retail sale—raw apricot kernels;

                            (g)      if the food is for retail salea food in which caffeine is present at a concentration of:

                                               (i)       5% or greaterif the food is a solid or semi-solid food; and

                                               (ii)      1% or greaterif the food is a liquid food.