Food Standards Australia New Zealand Act 1991
Preamble
The variations set forth in the Schedule below are variations to Standards in the Australia New Zealand Food Standards Code published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, which have been varied from time to time.
These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.
Citation
These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 98 – 2008.
Commencement
These variations commence on 15 May 2008, with the exception of Item [3.7] which commences on 15 May 2013.
Note: These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 40 on 15 May 2008.
SCHEDULE
[1] Standard 1.3.1 is varied by inserting in Schedule 1, under item 14.2.2 Wine, sparkling wine and fortified wine –
| - | Yeast mannoproteins | 400 | mg/kg |
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[2] Standard 1.3.4 is varied by omitting paragraph 3(j), substituting –
(j) The Japanese Standard for Food Additives 6th Edition (1994); or
(k) Organisation Internationale de la Vigne et du Vin (OIV) International Oenological Codex (Edition 2006).
[3] Standard 1.4.2 is varied by –
[3.1] omitting from Schedule 1 the chemical residue definition for the chemical appearing in Column 1 of the Table to this sub-item, substituting the chemical residue definition appearing in Column 2 –
Column 1 | Column 2 |
Triclabendazole | Sum of triclabendazole and metabolites oxidisable to keto-triclabendazole and expressed as keto-triclabendazole equivalents |
[3.2] inserting in Schedule 1 –
Prosulfocarb | |
Prosulfocarb | |
Barley | T*0.01 |
Wheat | T*0.01 |
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[3.3] omitting from Schedule 1 the foods and associated MRLs for each of the following chemicals –
Azoxystrobin | ||
Azoxystrobin | ||
Tree nuts | T0.02 | |
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Bifenthrin | ||
Bifenthrin | ||
Peppers, sweet | T0.5 | |
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Carfentrazone-ethyl | ||
Carfentrazone-ethyl | ||
Olives | *0.05 | |
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Endosulfan | ||
Sum of A- and B- endosulfan and endosulfan sulphate | ||
Assorted tropical and sub-tropical fruits – edible peel | T2 | |
Berries and other small fruits [except strawberry] | T2 | |
Cabbage head | T2 | |
Cotton seed oil, crude | T0.5 | |
Legume vegetables | T2 | |
Milks (in the fat) | T0.5 | |
Onion, bulb | T0.2 | |
Rice | T0.1 | |
Shallot | T2 | |
Stone fruits | T2 | |
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Fenvalerate | ||
Fenvalerate, sum of isomers | ||
Oilseed | 0.5 | |
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Flumioxazin | |
Flumioxazin | |
Broad bean (dry) | *0.1 |
Chick-pea (dry) | *0.1 |
Cotton seed | *0.1 |
Field pea (dry) | *0.1 |
Lentil (dry) | *0.1 |
Lupin (dry) | *0.1 |
Rape seed | *0.1 |
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[3.4] inserting in alphabetical order in Schedule 1, the foods and associated MRLs for each of the following chemicals –
Abamectin | ||
sum of avermectin b1a, avermectin b1b and (z)-8,9 avermectin b1a, and (z)-8,9 avermectin b1b | ||
Lettuce, leaf | T0.2 | |
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Azoxystrobin | ||
Azoxystrobin | ||
Almonds | *0.01 | |
Tree nuts [except almonds] | T0.02 | |
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Bifenazate | ||
Sum of bifenazate and bifenazate diazene (diazenecarboxylic acid, 2-(4-methoxy-[1,1’-biphenyl-3-yl] 1-methylethyl ester), expressed as bifenazate | ||
Almonds | T0.1 | |
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Bifenthrin | ||
Bifenthrin | ||
Peppers | T0.5 | |
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Carfentrazone-ethyl | ||
Carfentrazone-ethyl | ||
Assorted tropical and sub-tropical fruits – edible peel | *0.05 | |
Assorted tropical and sub-tropical fruits – inedible peel | *0.05 | |
Citrus fruits | *0.05 | |
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Endosulfan | ||
Sum of A- and B- endosulfan and endosulfan sulphate | ||
Cabbages, head | 1 | |
Milks | 0.02 | |
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Fenvalerate | ||
Fenvalerate, sum of isomers | ||
Oilseed [except peanut] | 0.5 | |
Peanut | T0.1 | |
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Flumioxazin | ||
Flumioxazin | ||
Oilseed | *0.1 | |
Pulses | *0.1 | |
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Imidacloprid | ||
Sum of imidacloprid and metabolites containing the 6-chloropyridinylmethylene moiety, expressed as imidacloprid | ||
Persimmon, Japanese | T1 | |
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Methomyl | ||
Sum of methomyl and methyl hydroxythioacetimidate (‘methomyl oxime’), expressed as methomyl see also thiodicarb | ||
Macadamia nuts | T1 | |
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Oxamyl | ||
Sum of oxamyl and 2-hydroxyimino-N,N-dimethyl-2-(methylthio)-acetamide, expressed as oxamyl | ||
Peppers, Sweet | 1 | |
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Tebufenozide | ||
Tebufenozide | ||
Rambutan | T3 | |
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Thiamethoxam | ||
Commodities of plant origin: Thiamethoxam Commodities of animal origin: Sum of thiamethoxam and N-(2-chloro-thiazol-5-ylmethyl)-N’-methyl-N’-nitro-guanidine, expressed as thiamethoxam | ||
Mango | T0.1 | |
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[3.5] omitting from Schedule 1, under the entries for the following chemicals, the maximum residue limit for the food, substituting –
Abamectin | |
sum of avermectin b1a, avermectin b1b and (z)-8,9 avermectin b1a, and (z)-8,9 avermectin b1b | |
Lettuce, head | 0.05 |
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Endosulfan | |
Sum of A- and B- endosulfan and endosulfan sulphate | |
Assorted tropical and sub-tropical fruits – inedible peel | 2 |
Broccoli | 1 |
Cauliflower | 1 |
Cereal grains | 0.1 |
Citrus fruits | 0.3 |
Edible offal (mammalian) | 0.2 |
Eggs | 0.02 |
Fruiting vegetables, cucurbits | 1 |
Fruiting vegetables, other than cucurbits | 1 |
Oilseed | 1 |
Pome fruits | 1 |
Poultry, edible offal of | *0.01 |
Poultry meat (in the fat) | 0.05 |
Pulses | *0.1 |
Root and tuber vegetables | 0.5 |
Stalk and stem vegetables | 1 |
Tree nuts | 0.05 |
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[3.6] inserting in alphabetical order in Schedule 2 –
1,4-dichlorobenzene | |
1,4-dichlorobenzene | |
honey | TE0.1 |
[3.7] omitting from Schedule 2 –
1,4-dichlorobenzene | |
1,4-dichlorobenzene | |
honey | TE0.1 |
[4] Standard 4.5.1 is varied by inserting in the Table to clause 3 –
Yeast mannoproteins |