Australia New Zealand Food Standards Code - Standard 1.4.2 - Maximum Residue Limits Amendment Instrument No. APVMA 5, 2015

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Australia New Zealand
Food Standards Code —
Standard 1.4.2 — Maximum Residue Limits Amendment Instrument No. APVMA 5, 2015
 
 
 
I, Rajumati Bhula, Executive Director, Scientific Assessment and Chemical Review and delegate of the Australian Pesticides and Veterinary Medicines Authority, acting in accordance with my powers under subsection 11(1) of the Agricultural and Veterinary Chemicals (Administration) Act 1992, make this instrument for the purposes of subsection 82(1) of the Food Standards Australia New Zealand Act 1991.
 
 
 
 
 
 
 
Rajumati Bhula
Delegate of the Chief Executive Officer of the Australian Pesticides and Veterinary Medicines Authority
 
 
 
Dated this Twenty sixth day of June 2015
 
Part 1                 Preliminary
1                Name of Instrument
                  This Instrument is the Australia New Zealand Food Standards Code — Standard 1.4.2 — Maximum Residue Limits Amendment Instrument
No. APVMA 5, 2015.
2                Commencement
                  Pursuant to subsection 82(8) of the Food Standards Australia New
Zealand Act 1991, this Amendment Instrument commences on the day a
copy of it is published in the Gazette.
 
Note:      A copy of the variations made by the Amendment Instrument was published in the Commonwealth of Australia Agricultural and Veterinary Chemicals Gazette No. APVMA 14 of
14 July 2015.
3                Object
                  The object of this Instrument is for the APVMA to make variations to Standard 1.4.2 — Maximum Residue Limits of the Australia New Zealand Food Standards Code to include or change maximum residue limits
pertaining to agricultural and veterinary chemical products. 
4                Interpretation
                  In this Instrument: —
                  APVMA means the Australian Pesticides and Veterinary Medicines
Authority established by section 6 of the Agricultural and Veterinary Chemicals (Administration) Act 1992; and
                  Principal Instrument means Standard 1.4.2 — Maximum Residue Limits
of the Australia New Zealand Food Standard Code as defined in Section 4
of the Food Standards Australia New Zealand Act 1991 being the code published in Gazette No. P 27 on 27 August 1987 together with any amendments of the standards in that code.  The whole of the Australia New Zealand Food Standard Code (including Standard 1.4.2) was further published in Gazette P 30 of 20 December 2000.
Part 2                 Variations to Standard 1.4.2 —
Maximum Residue Limits
 
5                Variations to Standard 1.4.2
                  The Schedule to this Instrument sets out the variations made to the Principal Instrument by this Amendment Instrument. 
Schedule
Variations to Standard 1.4.2 — Maximum Residue Limits
1                Variations
(1)The Principal Instrument is varied by:
 
(a)           omitting from Schedule 1 all entries for the following chemicals with the associated chemical definitions –
 
Fluopyram

Commodities of plant origin:  Fluopyram
Commodities of animal origin for enforcement:  Sum of fluopyram and 2-(trifluoromethyl)-benzamide, expressed as fluopyram
Commodities of animal origin for dietary exposure assessment:  Sum of fluopyram, 2-(trifluoromethyl) benzamide and the combined residues of N-{(E)-2-[3-chloro-5-(trifluoromethyl)pyridin-2-yl]ethenyl}-2-(trifluoromethyl) benzamide and N-{(Z)-2-[3-chloro-5-(trifluoromethyl)pyridin-2-yl]ethenyl}-2-(trifluoromethyl) benzamide, all expressed as fluopyram

 
Fluopyram

Fluopyram

 
 
(b)           inserting in alphabetical order in Schedule 1 –
 
Fenpyrazamine

Fenpyrazamine

Dried grapes (currants, raisins and sultanas)
20

Edible offal (mammalian)
*0.01

Eggs
*0.01

Meat (mammalian)
*0.01

Milks
*0.005

Poultry, edible offal of
*0.01

Poultry meat
*0.01

Table grapes
5

Wine grapes
0.05

 
Fluopyram

Commodities of plant origin:  Fluopyram
Commodities of animal origin:  Sum of fluopyram and 2-(trifluoromethyl)-benzamide, expressed as fluopyram

Almonds
T0.5

Banana
0.1

Cherries
T5

Dried grapes (currants, raisins and sultanas)
15

Edible offal (mammalian)
T0.7

Grapes
2

Hops, dry
100

Meat (mammalian)
T0.05

Milks
T0.2

Pome fruits
T0.5

Stone fruits [except cherries]
T2

 
(c)           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

Fruiting vegetables, cucurbits [except cucumber; squash, Summer]
T*0.01

Litchi
T0.05

 
 

Azoxystrobin

Azoxystrobin

Oats
0.1

 
 

Difenoconazole

Difenoconazole

Coriander (leaves, stems, roots)
T20

 
 

Mandipropamid

Mandipropamid

Leafy vegetables
T20

 
 

Sulfoxaflor

Sulfoxaflor

Persimmon, Japanese
T1

 
 
(d)           omitting from 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

Melons, except watermelon
T0.02

Watermelon
T0.02

 
 
(e)           omitting from Schedule 1, under the entries for the following chemicals, the maximum residue limit for the food, substituting –
 
Azoxystrobin

Azoxystrobin

Barley
0.2

Wheat
0.1

 
 

Cyfluthrin

Cyfluthrin, sum of isomers

Litchi
T0.3

 
 

Difenoconazole

Difenoconazole

Parsley
T20

 
 

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