Standard 5.1.1 Revocation and transitional provisions – 2014 revision

Division 1 Preliminary

5.1.1—1 Name

  This Standard is Australia New Zealand Food Standards Code – Standard 5.1.1 – Revocation and transitional provisions – 2014 revision.

 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 Note 2 This instrument is part of a revision of the Code made in 2014 in which most of the Standards are repealed and replaced by new versions.

 Note 3 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.

 Note 4 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.

Division 2 Revocations

5.1.1—2 Revocation of standards

  The following standards are revoked:

 (a) Standard 1.1.1 – Preliminary Provisions – Application, Interpretation and General Prohibitions;

 (b) Standard 1.1.2 – Supplementary Definitions for Foods;

 (c) Standard 1.1A.6 – Transitional Standard for Special purposes Foods (including Amino Acid Modified Foods);

(ca) Standard 1.1A.8 – Transitional Standard for Dietary Fibre Nutrition Content Claims;

(d) Standard 1.2.1 – Application of Labelling and Other Information Requirements;

 (e) Standard 1.2.2 – Food Identification Requirements;

 (f) Standard 1.2.3 – Mandatory Warning and Advisory Statements and Declarations;

 (g) Standard 1.2.4 – Labelling of Ingredients;

 (h) Standard 1.2.5 – Date Marking of Packaged Food;

 (i) Standard 1.2.6 – Directions for Use and Storage;

 (j) Standard 1.2.7 – Nutrition and Health Claims;

 (k) Standard 1.2.8 – Nutrition Information Requirements;

 (l) Standard 1.2.9 – Legibility Requirements;

 (m) Standard 1.2.10 – Characterising Ingredients and Components of Food;

 (n) Standard 1.2.11 – Country of Origin Requirements;

 (o) Standard 1.3.1 – Food Additives;

 (p) Standard 1.3.2 – Vitamins and Minerals;

 (q) Standard 1.3.3 – Processing Aids;

 (r) Standard 1.3.4 – Identity and Purity;

 (s) Standard 1.4.1 – Contaminants and Natural Toxicants;

 (t) Standard 1.4.2 – Maximum Residue Limits;

 (u) Standard 1.4.3 – Articles and Materials in Contact with Food;

 (v) Standard 1.4.4 – Prohibited and Restricted Plants and Fungi;

 (w) Standard 1.5.1 – Novel Foods;

 (x) Standard 1.5.2 – Food produced using Gene Technology;

 (y) Standard 1.5.3 – Irradiation of Food;

 (z) Standard 1.6.1 – Microbiological Limits in Food;

 (aa) Standard 1.6.2 – Processing Requirements;

 (bb) Standard 2.1.1 – Cereals and Cereal Products;

 (cc) Standard 2.2.1 – Meat and Meat Products;

 (dd) Standard 2.2.2 – Egg and Egg Products;

 (ee) Standard 2.2.3 – Fish and Fish Products;

 (ff) Standard 2.3.1 – Fruit and Vegetables;

 (gg) Standard 2.3.2 – Jam;

 (hh) Standard 2.4.1 – Edible Oils;

 (ii) Standard 2.4.2 – Edible Oils Spreads;

 (jj) Standard 2.5.1 – Milk;

 (kk) Standard 2.5.2 – Cream;

 (ll) Standard 2.5.3 – Fermented Milk Products;

 (mm) Standard 2.5.4 – Cheese;

 (nn) Standard 2.5.5 – Butter;

 (oo) Standard 2.5.6 – Ice Cream;

 (pp) Standard 2.5.7 – Dried Milks, Evaporated Milks and Condensed Milks;

 (qq) Standard 2.6.1 – Fruit Juice and Vegetable Juice;

 (rr) Standard 2.6.2 – Non-Alcoholic Beverages and Brewed Soft Drinks;

 (ss) Standard 2.6.3 – Kava;

 (tt) Standard 2.6.4 – Formulated Caffeinated Beverages;

 (uu) Standard 2.7.1 – Labelling of Alcoholic Beverages and Food containing Alcohol;

 (vv) Standard 2.7.2 – Beer;

 (ww) Standard 2.7.3 – Fruit Wine and Vegetable Wine;

 (xx) Standard 2.7.4 – Wine and Wine Product;

 (yy) Standard 2.7.5 – Spirits;

 (zz) Standard 2.8.1 – Sugars;

 (aaa) Standard 2.8.2 – Honey;

 (bbb) Standard 2.9.1 – Infant Formula Products;

 (ccc) Standard 2.9.2 – oods for Infants;

 (ddd) Standard 2.9.3 – Formulated Meal Replacements and Formulated Supplementary Foods;

 (eee) Standard 2.9.4 – Formulated Supplementary Sports Foods:

 (fff) Standard 2.9.5 – Food for Special Medical Purposes;

 (ggg) Standard 2.10.1 – Vinegar and Related Products;

 (hhh) Standard 2.10.2 – Salt and Salt Products;

 (iii) Standard 2.10.3 – Chewing Gum.

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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 a compilation of Standard 5.1.1 as in force on 1 March 2016 (up to Amendment No. 157). It includes any commenced amendment affecting the compilation to that date.

Prepared by Food Standards Australia New Zealand on 1 March 2016.

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 Legislative Instruments 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 5.1.1 was published in the Commonwealth of Australia Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00496 –- 2 April 2015) and has since been amended as follows: