Federal Register of Legislation - Australian Government

Primary content

Food Standards as made
The instrument varies standards in the Australia New Zealand Food Standards Code.
Administered by: Health and Aged Care
Exempt from sunsetting by the Legislation Act 2003 s 54(1)
Registered 26 Aug 2022
Tabling HistoryDate
Tabled HR05-Sep-2022
Tabled Senate05-Sep-2022
Date of repeal 02 Sep 2022
Repealed by Division 1 of Part 3 of Chapter 3 of the Legislation Act 2003

Title: Food Standards Australia New Zealand - Description: Description: Food Standards Australia New Zealand logo

 

Food Standards (Application A1215 – Cetylpyridinium chloride (CPC) as a processing aid) 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 date specified in clause 3 of this variation.

 

Dated 25 August 2022

 

 

Title: Signature - Description: Dr Matthew O'Mullane 
Delegate of the Board of Food Standards Australia New Zealand

 

 

Dr Matthew O'Mullane

Delegate of the Board of Food Standards Australia New Zealand

 

 

 

 

 

Note: 

 

This variation will be published in the Commonwealth of Australia Gazette No. FSC 151 on 1 September 2022. 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 (Application A1215 – Cetylpyridinium chloride (CPC) as a processing aid) 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

The variation commences on the date of gazettal.

Schedule

Standard 1.3.3—Processing aids

[1]           At the end of Division 3

              Add:

1.3.3—13             Anti-microbial agent—cetylpyridinium chloride

Cetylpyridinium chloride may be *used as a processing aid to perform the technological purpose of an anti-microbial agent during the processing of a food for sale listed in section S18—11 if:

(a)   cetylpyridinium chloride is not present in the food at a level greater than the maximum permitted level indicated in that section for that food; and

(b)   any conditions for use specified in that section are complied with.

 

Schedule 2—Units of measurement

[2]           Table to section S2—2

              Add:

w/v

weight per volume

 

Schedule 18—Processing aids

[3]           After section S18—10

              Add:

S18—11              Permission to use cetylpyridinium chloride as an anti-microbial agent

(1)        For section 1.3.3—13, the food, maximum permitted levels and conditions are set out in the table to subsection (3).

(2)        In this section:

                                      Poultry meat means the whole or any part of a poultry carcass which:

(a)   has skin attached; and

(b)   is intended for human consumption; and

(c)   is not, or does not include, offal.

                                                  Note    Subsection 1.1.2—3(2) defines ‘offal’.

(3)        The table is:

Permission to use cetylpyridinium chloride as an anti-microbial agent (section 1.3.3—13)

Food

Maximum permitted level (mg/kg)

Conditions of use

Raw poultry meat

13.4 (in the skin)

 

(1) The concentration of cetylpyridinium chloride in the aqueous wash solution that is applied to the raw poultry meat must not exceed 1% w/v.

(2) The raw poultry meat, after being treated with cetylpyridinium chloride, must be rinsed in potable water.