Australia New Zealand Food Standards Code — Standard 1.4.2 — Maximum Residue Limits Amendment Instrument No. APVMA 8, 2015

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Australia New Zealand
Food Standards Code —
Standard 1.4.2 — Maximum Residue Limits Amendment Instrument No. APVMA 8, 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 ninth day of September 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 8, 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 20 of
6 October 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)           inserting in Schedule 1 –
 
Fluensulfone

Sum of fluensulfone, 3,4,4-trifluorobut-3-ene-1-sulfonic acid (M-3627) and 5-chloro-thiazole-2-sulfonic acid (M-3625)

All other foods
1

Edible offal (mammalian)
*0.03

Eggs
*0.03

Fruiting vegetables, cucurbits
2

Fruiting vegetables, other than cucurbits
1

Meat (mammalian)
*0.03

Milks
*0.03

Poultry, Edible offal of
*0.03

Poultry meat
*0.03

 
 
(b)           omitting from Schedule 1 the foods and associated MRLs for each of the following chemicals –
 
Glufosinate and Glufosinate ammonium

Sum of glufosinate-ammonium, N-acetyl glufosinate and 3-[hydroxy(methyl)-phosphinoyl] propionic acid, expressed as glufosinate (free acid)

Lemon myrtle
T20

Native foods [except lemon myrtle]
T0.1

 
 

Methomyl

Methomyl

Fruiting vegetables, other than cucurbits
1

 
 

Spinetoram

Sum of Ethyl-spinosyn-J and Ethyl-spinosyn-L

Pistachio nut
T0.05

 
 
(c)           inserting in alphabetical order in Schedule 1, the foods and associated MRLs for each of the following chemicals –
 
Ethephon

Ethephon

Papaya
T1

 
 

Glufosinate and Glufosinate ammonium

Sum of glufosinate-ammonium, N-acetyl glufosinate and 3-[hydroxy(methyl)-phosphinoyl] propionic acid, expressed as glufosinate (free acid)

Native foods
*0.05

 
 

Imidacloprid

Sum of imidacloprid and metabolites containing the 6-chloropyridinylmethylene moiety, expressed as imidacloprid

Carrot
T0.5

Podded Pea (young pods) (snow and sugar snap)
T0.1

 
 

Methomyl

Methomyl

Celeriac
0.1

Fruiting vegetables, other than cucurbits [except peppers]
1

Peppers
T2

 
 

Spinetoram

Sum of Ethyl-spinosyn-J and Ethyl-spinosyn-L

Tree nuts [except almonds]
0.02

 
 

Spirotetramat

Sum of spirotetramat, and cis-3-(2,5-dimethylphenyl)-4-hydroxy-8-methoxy-1-azaspiro[4.5]dec-3-en-2-one, expressed as spirotetramat

Eggs
*0.02

Poultry, edible offal of
*0.02

Poultry meat
*0.02

 
 

Spiroxamine

Commodities of plant origin:  Spiroxamine
Commodities of animal origin:  Spiroxamine carboxylic acid, expressed as spiroxamine

Podded pea (young pods) (snow and sugar snap)
T*0.02

 
(d)           omitting from Schedule 1, under the entries for the following chemicals, the maximum residue limit for the food, substituting –
 
Glufosinate and Glufosinate ammonium

Sum of glufosinate-ammonium, N-acetyl glufosinate and 3-[hydroxy(methyl)-phosphinoyl] propionic acid, expressed as glufosinate (free acid)

Date
*0.05

Sugar cane
*0.2

Tea, green, black
*0.05

 
 

Methoxyfenozide

Methoxyfenozide

Almonds
0.2

 

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