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Standard 1.1.1 Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1054 – Pure and highly caffeinated products) Variation
Administered by: Health
Registered 15 Jan 2020
Start Date 12 Dec 2019

Standard 1.1.1       Structure of the Code and general provisions

Note 1        This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

Note 2        The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.

Division 1       Preliminary

1.1.1—1               Name

                            This Standard is Australia New Zealand Food Standards Code – Standard 1.1.1 – Structure of the Code and general provisions.

                                      Note    Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.

1.1.1—2               Structure of the Code

                   (1)      All the standards of the Code are read together as a single instrument.

                   (2)      The standards of the Code are arranged into Chapters, Parts and a set of Schedules as shown below:

                                      Note    The Chapters cover the following material:

                                                  (a)        Chapter 1:

                                                               (i)         preliminary material; and

                                                               (ii)        provisions that apply to all foods;

                                                  (b)        Chapter 2—provisions that apply only to particular foods;

                                                  (c)        Chapter 3—food hygiene (applies in Australia only);

                                                  (d)        Chapter 4—the primary production and processing of food (applies in Australia only);

                                                  Schedules 1 to 29 follow Chapter 4.

                       Chapter 1       Introduction and standards that apply to all foods

                            Part 1.1               Preliminary

                            Standard 1.1.1       Structure of the Code and general provisions

                            Standard 1.1.2       Definitions used throughout the Code

                            Part 1.2               Labelling and other information requirements

                            Standard 1.2.1       Requirements to have labels or otherwise provide information

                            Standard 1.2.2       Information requirements – food identification

                            Standard 1.2.3       Information requirements – warning statements, advisory statements and declarations

                            Standard 1.2.4       Information requirements – statement of ingredients

                            Standard 1.2.5       Information requirements – date marking of food for sale

                            Standard 1.2.6       Information requirements – directions for use and storage

                            Standard 1.2.7       Nutrition, health and related claims

                            Standard 1.2.8       Nutrition information requirements

                                      Note    There is no Standard 1.2.9

                            Standard 1.2.10     Information requirements – characterising ingredients and components of food

                            Part 1.3               Substances added to or present in food

                            Standard 1.3.1       Food additives

                            Standard 1.3.2       Vitamins and minerals

                            Standard 1.3.3       Processing aids

                            Part 1.4               Contaminants and residues

                            Standard 1.4.1       Contaminants and natural toxicants

                            Standard 1.4.2       Agvet chemicals

                                      Note                 Applies in Australia only

                                      Note    There is no Standard 1.4.3

                            Standard 1.4.4       Prohibited and restricted plants and fungi

                            Part 1.5               Foods requiring pre-market clearance

                            Standard 1.5.1       Novel foods

                            Standard 1.5.2       Food produced using gene technology

                            Standard 1.5.3       Irradiation of food

                            Part 1.6               Microbiological limits and processing requirements

                            Standard 1.6.1       Microbiological limits in food

                            Standard 1.6.2       Processing requirements for meat

                                      Note                 Applies in Australia only

                       Chapter 2       Food standards

                            Part 2.1               Cereals

                            Standard 2.1.1       Cereal and cereal products

                            Part 2.2               Meat, eggs and fish

                            Standard 2.2.1       Meat and meat products

                            Standard 2.2.2       Eggs and egg products

                            Standard 2.2.3       Fish and fish products

                            Part 2.3               Fruit and vegetables

                            Standard 2.3.1       Fruit and vegetables

                            Standard 2.3.2       Jam

                            Part 2.4               Edible oils

                            Standard 2.4.1       Edible oils

                            Standard 2.4.2       Edible oil spreads

                            Part 2.5               Dairy products

                            Standard 2.5.1       Milk

                            Standard 2.5.2       Cream

                            Standard 2.5.3       Fermented milk products

                            Standard 2.5.4       Cheese

                            Standard 2.5.5       Butter

                            Standard 2.5.6       Ice cream

                            Standard 2.5.7       Dried milk, evaporated milk and condensed milk

                            Part 2.6               Non-alcoholic beverages

                            Standard 2.6.1       Fruit juice and vegetable juice

                            Standard 2.6.2       Non-alcoholic beverages and brewed soft drinks

                            Standard 2.6.3       Kava

                            Standard 2.6.4       Formulated caffeinated beverages

                            Part 2.7               Alcoholic beverages

                            Standard 2.7.1       Labelling of alcoholic beverages and food containing alcohol

                            Standard 2.7.2       Beer

                            Standard 2.7.3       Fruit wine, vegetable wine and mead

                            Standard 2.7.4       Wine and wine product

                            Standard 2.7.5       Spirits

                            Part 2.8               Sugars and honey

                            Standard 2.8.1       Sugar and sugar products

                            Standard 2.8.2       Honey

                            Part 2.9               Special purpose foods

                            Standard 2.9.1       Infant formula products

                            Standard 2.9.2       Food for infants

                            Standard 2.9.3       Formulated meal replacements and formulated supplementary foods

                            Standard 2.9.4       Formulated supplementary sports foods

                            Standard 2.9.5       Food for special medical purposes

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

                                      Note                 Applies in New Zealand only

                            Part 2.10             Standards for other foods

                            Standard 2.10.1     Vinegar and related products

                            Standard 2.10.2     Salt and salt products

                            Standard 2.10.3     Chewing gum

                            Standard 2.10.4     Miscellaneous standards for other foods

                       Chapter 3       Food safety standards

                                      Note                 Applies in Australia only

                            Standard 3.1.1       Interpretation and Application

                            Standard 3.2.1       Food Safety Programs

                            Standard 3.2.2       Food Safety Practices and General Requirements

                            Standard 3.2.3       Food Premises and Equipment

                            Standard 3.3.1       Food Safety Programs for Food Service to Vulnerable Persons

                       Chapter 4       Primary production standards

                                      Note                 Applies in Australia only

                            Standard 4.1.1       Primary Production and Processing Standards – Preliminary Provisions

                            Standard 4.2.1       Primary Production and Processing Standard for Seafood

                            Standard 4.2.2       Primary Production and Processing Standard for Poultry Meat

                            Standard 4.2.3       Primary Production and Processing Standard for Meat

                            Standard 4.2.4       Primary Production and Processing Standard for Dairy Products

                            Standard 4.2.5       Primary Production and Processing Standard for Eggs and Egg Product

                            Standard 4.2.6       Production and Processing Standard for Seed Sprouts

                            Standard 4.5.1       Wine Production Requirements

                       Schedules

                            Schedule 1            RDIs and ESADDIs

                            Schedule 2            Units of measurement

                            Schedule 3            Identity and purity

                            Schedule 4            Nutrition, health and related claims

                            Schedule 5            Nutrient profiling scoring method

                            Schedule 6            Required elements of a systematic review

                            Schedule 7            Food additive class names (for statement of ingredients)

                            Schedule 8            Food additive names and code numbers (for statement of ingredients)

                            Schedule 9            Mandatory advisory statements

                            Schedule 10          Generic names of ingredients and conditions for their use

                            Schedule 11          Calculation of values for nutrition information panel

                            Schedule 12          Nutrition information panels

                            Schedule 13          Nutrition information required for food in small packages

                            Schedule 14          Technological purposes performed by substances used as food additives

                            Schedule 15          Substances that may be used as food additives

                            Schedule 16          Types of substances that may be used as food additives

                            Schedule 17          Vitamins and minerals

                            Schedule 18          Processing aids

                            Schedule 19          Maximum levels of contaminants and natural toxicants

                            Schedule 20          Maximum residue limits

                                      Note                 Applies in Australia only

                            Schedule 21          Extraneous residue limits

                                      Note                 Applies in Australia only

                            Schedule 22          Foods and classes of foods    

                            Schedule 23          Prohibited plants and fungi

                            Schedule 24          Restricted plants and fungi

                            Schedule 25          Permitted novel foods

                            Schedule 26          Food produced using gene technology

                            Schedule 27          Microbiological limits in food

                            Schedule 28          Formulated caffeinated beverages

                            Schedule 29          Special purpose foods

Division 2       Application and interpretation

Note           Definitions that are used throughout the Code are contained in Standard 1.1.2.

1.1.1—3               Application of Code

                   (1)      Unless this Code provides otherwise, this Code applies to food that is:

                            (a)      sold, processed or handled for sale in Australia or New Zealand; or

                            (b)      imported into Australia or New Zealand.

                                      Note 1 The following provisions have not been incorporated by reference into a food standard under the Food Act 2014 (NZ):

                                                  (i)         Standard 1.4.2 (agvet chemicals);

                                                  (ii)        Standard 1.6.2 (processing requirements for meat);

                                                  (iii)       section 2.1.1—5 (requirement for folic acid and thiamin in bread);

                                                  (iv)       section 2.2.1—12 (bovine must be free from bovine spongiform encephalopathy);

                                                  (v)        Standard 2.2.2 (eggs);

                                                  (vi)       subsection 2.4.2—3(2) and subsection 2.4.2—3(4) (requirement for food sold as table edible oil spreads and table margarine);

                                                  (vii)      Chapter 3 (food safety standards) and Chapter 4 (primary production and processing standards).

                                      Note 2 Standard 2.9.6 (Transitional standard for special purpose foods (including amino acid modified foods)) does not apply in Australia.

                   (2)      Subsection (1) does not apply to wine that:

                            (a)      has a shelf life of more than 12 months; and

                            (b)      was bottled before 20 December 2002; and

                            (c)      complies with all food standards in the case of Australia and all food standards in the case of New Zealand, that would have applied on the date of bottling; and

                            (d)      is labelled with a 2002 vintage date or earlier.

1.1.1—4               Application of interpretation legislation

                            This Code is to be interpreted in accordance with the rules of interpretation:

                            (a)      in Australia—the Acts Interpretation Act 1901 (Cth); and

                            (b)      in New Zealand—the Interpretation Act 1999 (NZ).

1.1.1—5               References to other instruments

                   (1)      In this Code:

                            (a)      a reference to an Act, including an Act of a State or Territory or of New Zealand, includes any instruments made under that Act; and

                            (b)      a reference to the Code of Federal Regulations, or CFR, is a reference to the 2014 compilation of the United States Code of Federal Regulations.

                                                  Note    In this Code, the Code of Federal Regulations is cited in the following format:

                                                               [title number] CFR § [section number]

                   (2)      Guidelines developed by FSANZ in accordance with paragraph 13(1)(c) of the FSANZ Act are to assist in the interpretation of this Code and are not legally binding.

1.1.1—6               How average quantity is to be calculated

                   (1)      This section applies where this Code requires an *average quantity of a substance to be declared in the labelling of a food for sale, whether as a percentage or as the amount of the substance in a serving or other amount of the food.

                                      Note    The term average quantity is defined in section 1.1.2—2.

                                      Example          The Code requires the ‘average quantity’ of a variety of substances to be listed in the nutrition information about a food for sale, for example protein, carbohydrate and sugars.

                   (2)      The *average quantity is to be calculated by the manufacturer or producer using whichever of the methods in subsection (3) the manufacturer or producer considers to best represent the average quantity, taking into account any factors that would cause the actual amount of the substance in the food to vary from lot to lot, including seasonal variability.

                   (3)      The methods are:

                            (a)      the amount that the manufacturer or producer of the food determines, based on an analysis, to be the average amount of the substance in a serving or other amount of the food; or

                            (b)      the calculation of the actual amount of the substance, or the calculation of the average amount of the substance, in the ingredients used for the food; or

                            (c)      the calculation from generally accepted data relevant to that food.

1.1.1—7               Units of measurement

                   (1)      A symbol of measurement used in this Code has the meaning assigned to it by the table in Schedule 2.

                   (2)      If a symbol is not assigned a meaning by the table, it has the meaning assigned to it:

                            (a)      in Australia—by the National Measurement Act 1960 (Cth); or

                            (b)      in New Zealand—by the Weights and Measures Act 1987 (NZ).

                   (3)      If a symbol is not assigned a meaning by the table or subsection (2), it has the meaning assigned to the symbol by the Systeme Internationale d’Unités.

                   (4)      Where a unit of measurement is referred to in the heading of a table in this Code, the amounts specified in the table are to be measured according to those units unless a different unit of measurement is specified in relation to a particular item in the table.

1.1.1—8               Compliance with requirements for mandatory statements or words

                   (1)      If a provision of this Code requires a warning statement or specific words to be used, the warning statement or words must be expressed in the words set out in this Code without modification.

                   (2)      If a provision of this Code requires a statement other than a warning statement to be used:

                            (a)      that statement may be modified; and

                            (b)      any modification must not contradict or detract from the effect of the statement.

 

Division 3       Effect of variations to Code

1.1.1—9               Effect of variations to Code

                   (1)      Unless this Code, or an instrument varying this Code, provides otherwise, if:

                            (a)      this Code is varied; and

                            (b)      a food was compliant for a kind of sale immediately before the variation commenced;

                            the food is taken to be compliant for that kind of sale for a period of 12 months beginning on the date of the variation.

                   (2)      In this section, a food is compliant for a kind of sale if:

                            (a)      when a labelling requirement of this Code applies to the kind of sale—the labelling of the food complies with the requirement; and

                            (b)      when a packaging requirement of this Code applies to the kind of sale—the packaging of the food complies with the requirement; and

                            (c)      the food complies with any provisions of this Code relating to the composition of food of that kind.

Division 4       Basic requirements

Note 1        In Australia, the Code is enforced under application Acts in each State and Territory, and under Commonwealth legislation dealing with imported food. In outline, this scheme operates as follows:

                                      (1)        The application Acts comprise a uniform legislative scheme based on Model Food Provisions that are annexed to the Food Regulation Agreement, an agreement between the Commonwealth, States and Territories. Under those Acts, a person:

                                                  (a)        must comply with any requirement imposed on the person by a provision of this Code in relation to:

                                                               (i)         the conduct of a food business; or

                                                               (ii)        food intended for sale; or

                                                               (iii)       food for sale; and

                                                  (b)        must not sell any food that does not comply with any requirement of this Code that relates to the food; and

                                                  (c)        must not sell or advertise any food that is packaged or labelled in a manner that contravenes a provision of this Code; and

                                                  (d)        must not sell or advertise for sale any food in a manner that contravenes a provision of this Code; and

                                                  (e)        must not, for the purpose of effecting or promoting the sale of any food in the course of carrying on a food business, cause the food to be advertised, packaged or labelled in a way that falsely describes the food.

                                      (2)        For paragraph (1)(e), food is falsely described if:

                                                  (a)        it is represented as being of a particular nature or substance; and

                                                  (b)        the Code provides a prescribed standard for such food; and

                                                  (c)        the food does not comply with the prescribed standard.

                                      (3)        The relevant Acts are:

                                                  (a)        Food Act 2003 (New South Wales)

                                                  (b)        Food Act 1984 (Victoria)

                                                  (c)        Food Act 2006 (Queensland)

                                                  (d)        Food Act 2008 (Western Australia)

                                                  (e)        Food Act 2001 (South Australia)

                                                  (f)         Food Act 2003 (Tasmania)

                                                  (g)        Food Act 2001 (Australian Capital Territory)

                                                  (h)        Food Act 2004 (Northern Territory).

                                      (4)        Under the Imported Food Control Act 1992 (Cth), a person is prohibited from:

                                                  (a)        importing into Australia food that does not meet applicable standards of this Code, other than those relating to information on labels of packaged food; and

                                                  (b)        dealing with imported food that does not meet applicable standards relating to information on labels of packaged food.

Note 2        In New Zealand, under the Food Act 2014 (NZ) a person commits an offence if the person breaches or fails to comply with:

                                                  (a)        a requirement in an adopted joint food standard or a domestic food standard;

                                                  (b)        …

1.1.1—10             Requirements relating to food for sale

                   (1)      This section applies in relation to food for sale.

Compositional requirements

                   (2)      Subject to this section, food for sale may consist of, or have as an ingredient, any food.

                   (3)      Food for sale must comply with any provisions of this Code relating to the composition of food of that kind (including provisions relating to the presence of other substances in food of that kind).

                   (4)      Where a compositional requirement permits the use of ‘other foods’ or ‘other ingredients’ as ingredients, the permission does not extend to the addition of a food or a substance that is otherwise not permitted to be added to food, or to the specified food, under this Code.

                   (5)      Unless expressly permitted by this Code, food for sale must not be any of the following:

                            (a)      a *prohibited plant or fungus, a *restricted plant or fungus, or coca bush;

                            (b)      if the food is for retail salea *novel food;

                            (c)      a *food produced using gene technology;

                            (d)      a food that has been irradiated;

                            (e)      kava or any substance derived from kava;

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

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

                                               (i)       5% or greater—if the food is a solid or semi-solid food; and

                                               (ii)      1% or greater—if the food is a liquid food.

                   (6)      Unless expressly permitted by this Code, food for sale must not have as an ingredient or a component, any of the following:

                            (a)      a substance that was *used as a food additive;

                            (b)      a substance that was *used as a nutritive substance;

                            (c)      a substance that was *used as a processing aid;

                            (d)      in Australiaa detectable amount of:

                                      (i)       an *agvet chemical; or

                                      (ii)      a metabolite or degradation product of an agvet chemical;

                            (e)      a *prohibited plant or fungus, a *restricted plant or fungus, or coca bush;

                            (f)      if the food is for retail salea *novel food;

                            (g)      a *food produced using gene technology;

                            (h)      a food that has been irradiated;

                            (i)       kava or any substance derived from kava;

                            (j)       raw apricot kernels.

                                      Note 1 Relevant permissions for subsections (5) and (6) are contained in various standards. See in particular:

                                                  ●          food additives—Standard 1.3.1;

                                                  ●          nutritive substances—Standard 1.3.2, Standard 2.6.2, Standard 2.9.1, Standard 2.9.2, Standard 2.9.3, Standard 2.9.4, and Standard 2.9.5;

                                                  ●          processing aids—Standard 1.3.3;

                                                  ●          agvet chemical residues—Standard 1.4.2;

                                                  ●          prohibited plants and fungi—Standard 1.4.4;

                                                  ●          novel foods—Standard 1.5.1;

                                                  ●          food produced using gene technology—Standard 1.5.2;

                                                  ●          irradiated food—Standard 1.5.3;

                                                  ●          kava—Standard 2.6.3.

                                      Note 2 There is an overlap between some of these categories. For example, some substances may be used as a food additive or as a nutritive substance. For such substances, there will be different provisions permitting use of the substance for different purposes.

                                      Note 3 In some cases, a provision refers to the total amount of a substance added to a food. In these cases, the total amount applies irrespective of whether the substance was used as a food additive, used as a processing aid or used as a nutritive substance.

                                      Note 4 Relevant permissions for raw apricot kernels are contained in Standard 1.4.4.

                   (7)      Subsection (6) does not apply to a substance that is in a food for sale, or in an ingredient of a food for sale, by natural occurrence.

Labelling requirements

                   (8)      If a labelling requirement of this Code applies to the sale of food, the labelling must comply with the requirement.

Information requirements

                   (9)      If an information requirement of this Code applies to the sale of food, the information must be provided as required.

Packaging requirements

                   (10)    If a packaging requirement of this Code applies to the sale of food, the packaging must comply with the requirement.

                   (11)    Any packaging, and any article or material in the packaging or in contact with the food, must not, if taken into the mouth:

                            (a)      be capable of being swallowed or obstructing any alimentary or respiratory passage; or

                            (b)      be otherwise likely to cause bodily harm, distress or discomfort.

                                      Example          Articles or materials include any materials in contact with food, including packaging materials that contain other items such as moisture absorbers, mould inhibitors, oxygen absorbers, promotional materials, writing or other graphics.

1.1.1—11             Microbiological requirements for lot of a food

                            A *lot of a food must not have an unacceptable level of microorganisms as determined in accordance with Standard 1.6.1.

                                      Note    For the meaning of lot, see section 1.1.2—2.

1.1.1—12             Applicable standards for importation of food

                   (1)      The provisions of this Code relating to labelling are applicable to food that is imported with the labelling with which it is intended to be sold.

                   (2)      The provisions of this Code relating to packaging are applicable to food that is imported in the packaging in which it is intended to be sold.

                   (3)      The provisions of this Code, other than those relating to packaging and labelling, are applicable to food that is imported.

                                      Note    This provision is relevant to the Imported Food Control Act 1992 (Cth), and the provisions of the Food Act 2014 (NZ) that relate to importation of food.

1.1.1—13             Food sold with a specified name or representation

                   (1)      This section applies where a provision of this Code that provides that a food that is sold as a named food, whether or not the name is in quotation marks, must satisfy certain requirements (usually that the food being sold must satisfy the definition of the food in this Code).

                                      Example           The provisions in Chapter 2 headed ‘Requirement for food sold as …’, e.g.

                                                                             2.1.1—3            Requirement for food sold as bread
                                                   A food that is sold as bread must be bread.

                                                                             In this example bread is the food and is not in quotation marks.

                   (2)      If the provision specifies the name of the food in quotation marks, any requirement that must be satisfied applies only if that name is used in connection with the sale.

                                      Note    The foods to which a requirement that must be satisfied applies only if the name of the food is used include: butter, chocolate, cider, cocoa, coffee, cream, decaffeinated coffee, decaffeinated instant coffee, decaffeinated instant tea, decaffeinated soluble tea, gelatine, ice cream, imitation vinegar, instant tea, iodised reduced sodium salt mixture, iodised salt, margarine, mead, milk, peanut butter, perry, processed cheese, salt, skim milk, soluble coffee, soluble tea, table margarine, tea, vinegar, white sugar, wholegrain, wholemeal and yoghurt. These are foods that are identified in quotation marks in provisions to which subsection (1) applies.

                                      Example          A cocoa-based confectionery that is not sold as a chocolate confectionery; or a water-based beverage that contains fruit but is not sold as fruit juice, need not satisfy a requirement about chocolate or fruit juice.

                   (3)      If the provision specifies the name of the food without quotation marks, any requirement that must be satisfied applies to any sale in which a purchaser is likely to assume that the food being sold was the food.

                                      Note    A requirement that must be satisfied applies to any sale in which a purchaser is likely to assume that the food being sold is, for example: ale, beer, brandy, bread, cheese, condensed skim milk, condensed whole milk, dried skim milk, dried whole milk, edible oil spread, electrolyte drink, electrolyte drink mix, evaporated skim milk, evaporated whole milk, fermented milk, fruit drink, fruit juice, fruit wine, fruit wine product, jam, lager, liqueur, meat pie, pilsener, porter, sausage, spirit, stout, table edible oil spread, vegetable juice, vegetable wine, vegetable wine product, wine and wine product. These are foods that are not identified in quotation marks in provisions to which subsection (1) applies. Use of the name could be an element of a representation about the identity of the food.

                                      Example 1       Bread sold as sourdough; a cheese or processed cheese sold as cheddar or processed cheddar; or a sausage sold as bratwurst. Jam may be sold as conserve.

                                      Example 2        Steak pie or lamb pie must contain no less than 250 g/kg of meat flesh.

                   (4)      If a food name is used in connection with the sale of a food (for example in the labelling), the sale is taken to be a sale of the food as the named food unless the context makes it clear that this is not the intention.

                                      Examples        Section 2.7.2—3, relating to beer, does not prevent the use of ‘ginger beer’ in relation to the soft drink. Such a product is not beer for the purposes of the Code.

                                                               Section 2.1.1—3, relating to ‘bread’, does not prevent the use of ‘shortbread’ or ‘crispbread’ in relation to those foods, or ‘unleavened bread’ to describe the food made without the yeast that would be required for it to be sold as ‘bread’. Those products are not bread for the purposes of the Code.

                                                               The context within which foods such as soy milk or soy ice cream are sold is indicated by use of the name soy; indicating that the product is not a dairy product to which a dairy standard applies.

1.1.1—14             Other requirements relating to food

Requirements for handling of food

                   (1)      If this Code sets requirements for the handling of food, the food must be handled in accordance with those requirements.

                                      Note    This subsection relates to requirements in Chapter 3 and has application in Australia only.

Requirements for record-keeping

                   (2)      If this Code sets requirements for record-keeping in relation to food, those requirements must be complied with.

1.1.1—15             Identity and purity

                   (1)      This section applies to the following substances when added to food in accordance with this Code, or sold for use in food:

                            (a)      a substance that is *used as a food additive;

                            (b)      a substance that is *used as a processing aid;

                            (c)      a substance that is *used as a nutritive substance;

                            (d)      a *novel food.

                   (2)      The substance must comply with any relevant specification set out in Schedule 3.

1.1.1—16             Use of asterisks to identify terms defined in subsection 1.1.2—2(3)

                   (1)      Many of the terms in this Code are defined in subsection 1.1.2—2(3).

                   (2)      Most of the terms that are defined in subsection 1.1.2—2(3) are identified by an asterisk appearing at the start of the term: as in ‘*carbohydrate’.

                   (3)      An asterisk usually identifies the first occurrence of a term in a section (if not divided into subsections), subsection or definition. Later occurrences of the term in the same provision are not usually asterisked.

                   (4)      Terms are not asterisked in headings, notes, examples, explanatory tables, guides, outline provisions or diagrams.

                   (5)      If a term is not identified by an asterisk, disregard that fact in deciding whether or not to apply to that term a definition or other interpretation provision.

                   (6)      The following basic terms used throughout the Code are not identified with an asterisk:

Terms defined in subsection 1.1.2—2(3) that are not identified with asterisks

Item

Term

1

claim

2

Code

3

fat

4

food

5

food additive

6

fruit

7

infant

8

label

9

labelling

10

nutrition content claim

11

package

12

serving

13

statement of ingredients

14

sugars

____________________


 

Amendment History

The Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.

 

These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.

 

About this compilation

 

This is compilation No. 7 of Standard 1.1.1 as in force on 12 December 2019 (up to Amendment No.189). It includes any commenced amendment affecting the compilation to that date.

 

Prepared by Food Standards Australia New Zealand on 12 December 2019

 

Uncommenced amendments or provisions ceasing to have effect

 

To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislation including or omitting those amendments and provided in the Amendment History once the date is passed.

 

 

The following abbreviations may be used in the table below:

 

ad = added or inserted                                          am = amended

exp = expired or ceased to have effect                  rep = repealed

rs = repealed and substituted

 

Standard 1.1.1 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00383 –- 31 March 2015) and has since been amended as follows:

 

Section affected

A’ment No.

FRL registration

Gazette

Commencement

(Cessation)

How affected

Description of amendment

1.1.1—2(2)

157

F2015L01391

1 Sept 2015

FSC99

3 Sept 2015

1 March 2016

 

am

Insertion of reference to new Standard 1.2.12.

1.1.1—2(2)

157

F2015L01374

1 Sept 2015

FSC99

3 Sept 2015

1 March 2016

 

am

Corrections to names of standards.

1.1.1—2(2)

161

F2016L00120

18 Feb 2016

FSC103

22 Feb 2016

(19 Jan 2017)

 

rep

Reference to Standard 1.2.12.

1.1.1—2(2)

165

F2016L01367

30 Aug 2016

FSC107

1 Sept  2016

(1 July 2018)

rep

Reference to Standard 1.2.11.

 

Note to 1.1.1—2(2)

168

F2017L00414

11 April 2017

FSC110

13 April 2017

13 April 2017

 

rs

To remove reference to Chapter 5.

1.1.1—2(2)

168

F2017L00414

11 April 2017

FSC110

13 April 2017

 

13 April 2017

 

rs

To remove reference to Standard 4.2.4A and Chapter 5.

1.1.1—3(1)

165

F2016L01367

30 Aug 2016

FSC107

1 Sept  2016

 

(1 July 2018)

rs

Note 1 to subsection to remove reference to Standard 1.2.11.

 

1.1.1—6(1)

172

F2017L01142

6 Sept 2017

FSC114

7 Sept  2017

 

7 Sept 2017

am

Correction to typographical error.

1.1.1—6(2)

172

F2017L01142

6 Sept 2017

FSC114

7 Sept  2017

 

7 Sept 2017

am

Correction to typographical error.

1.1.1—10(5)

159

F2015L01913

2 Dec 2015

FSC101

7 Dec 2015

1 March 2016

 

ad

New paragraph (f) relating to raw apricot kernels.

1.1.1—10(6)

159

F2015L01913

2 Dec 2015

FSC101

7 Dec 2015

 

1 March 2016

 

ad

New paragraph (i) and Note 4 following the subsection relating to raw apricot kernels.

1.1.1—11

172

F2017L01142

6 Sept 2017

FSC114

7 Sept  2017

 

7 Sept 2017

am

Correction to typographical error.

1.1.1—13

157

F2015L01374

1 Sept 2015

FSC99

3 Sept 2015

 

1 March 2016

 

am

Correction of numbering errors in the notes and examples.

1.1.1—2(2)

182

F2018L01594

23 Nov 2018

FSC123

29 Nov 2018

29 Nov 2018

am

Omit note under Schedule 22

1.1.1—10(5)(f)

189

F2019L01607

11 Dec 2019

FSANZ Notification Circular 105-19 (Urgent Proposal)

12 Dec 2019

 

12 Dec 2019

am

Omitting and substituting paragraph 10(5)(f)