Food Standards (Proposal P1029 – Maximum Level for Tutin in Honey) 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 Standard commences on the date specified in clause 3 of this variation.
Dated 12 January 2015
Acting Standards Management Officer
Delegate of the Board of Food Standards Australia New Zealand
This variation will be published in the Commonwealth of Australia Gazette No. FSC 94 on 15 January 2015. This means that this date is the gazettal date for the purposes of clause 3 of the variation.
This instrument is the Food Standards (Proposal P1029 – Maximum Level for Tutin in Honey) 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.
The variation commences on the date of gazettal.
 Standard 1.4.1 is varied by
[1.1] inserting in subclause 5(1) in alphabetical order
“honey includes comb honey.”
[1.2] omitting subclause 5(5), and substituting
“(5) Subclause 1(2) of Standard 1.1.1 does not apply to honey for the purposes of the Table to clause 5.
(6) Notwithstanding subclauses 5(2) and (3), honey that was packaged for retail sale before the commencement of the Food Standards (Proposal P1029 – Maximum Level for Tutin in Honey) Variation is taken to comply with this clause if the product otherwise complied with the Code before that variation commenced.”
[1.3] omitting from the Table to clause 5
Tutin in honey
Tutin in comb honey
[1.4] inserting after the Table to clause 5
The New Zealand Food (Tutin in Honey) Standard 2010 also regulates beekeepers, packers and exporters of honey in New Zealand. It provides options for demonstrating compliance with the maximum level for tutin in honey set by clause 5 of Standard 1.4.1.
 Standard 1.4.4 is varied by omitting the Editorial Note after clause 1, and substituting
Subclause (1) is not intended to prohibit the natural presence of plants and fungi in food; or the unintentional addition of plants and fungi to food that occur within the bounds of recognised acceptable Good Agricultural Practice or Good Manufacturing Practice. If a public health and safety concern is identified because of the presence of such substances, they will be addressed through the setting of a limit on these substances in final food products. Standard 1.4.1 establishes maximum limits for some natural toxicants in food.