Food Standards (Proposal P1025 – Code Revision) Variation
The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on 1 March 2016.
Dated 25 March 2015
Standards Management Officer
Delegate of the Board of Food Standards Australia New Zealand
Note:
This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.
Schedule 21 Extraneous residue limits
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.
Extraneous residue limits are regulated by subsection 1.1.1—10(5) and Standard 1.4.2. This Standard identifies *active constituents of agvet chemicals, and their permitted residues, for the purpose of section 1.4.2—5.
Note 2 This Standard applies in Australia only. In New Zealand, extraneous residue limits for agricultural compounds are set out in a Maximum Residue Limits Standard.
S21—1 Name
This Standard is Australia New Zealand Food Standards Code – Schedule 21 – Extraneous residue limits.
Note Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.
S21—2 Interpretation
In this Schedule:
(a) an asterisk (*) indicates that the *ERL is set at the limit of determination; and
(b) the symbol ‘T’ indicates that the ERL is a temporary ERL; and
(c) the symbol ‘E’ indicates an ERL.
S21—3 Extraneous residue limits
For section 1.4.2—5, the *agvet chemicals, permitted residues, and amounts are as follows, expressed in mg per kg:
Extraneous residue limits
Agvet chemical: Aldrin and Dieldrin
Permitted residue: Sum of HHDN and HEOD
Asparagus
E0.1
Banana
E0.05
Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead brassicas
E0.1
Cereal grains
E0.02
Citrus fruits
E0.05
Crustaceans
E0.1
Diadromous fish
E0.1
Edible offal (mammalian)
E0.2
Egg plant
E0.1
Eggs
E0.1
Freshwater fish
E0.1
Fruit
E0.05
Fruiting vegetables, cucurbits
E0.1
Lettuce, head
E0.1
Lettuce, leaf
E0.1
Marine fish
E0.1
Meat (mammalian) (in the fat)
E0.2
Milks (in the fat)
E0.15
Molluscs (including cephalopods)
E0.1
Onion, bulb
E0.1
Peanut
E0.05
Peppers, sweet
E0.1
Pimento, fruit
E0.1
Poultry, edible offal of
E0.2
Poultry meat (in the fat)
E0.2
Radish leaves (including radish tops)
E0.1
Root and tuber vegetables
E0.1
Sugar cane
E*0.01
Agvet chemical: BHC (other than the gamma isomer, Lindane)
Permitted residue: Sum of isomers of 1,2,3,4,5,6-hexachlorocyclohexane, other than lindane
Cereal grains
E0.1
Crustaceans
E0.01
Edible offal (mammalian)
E0.3
Eggs
E0.1
Fish
E0.01
Meat (mammalian) (in the fat)
E0.3
Milks (in the fat)
E0.1
Molluscs (including cephalopods)
E0.01
Peanut
E0.1
Poultry, edible offal of
E0.3
Poultry meat (in the fat)
E0.3
Sugar cane
E0.005
Agvet chemical: Chlordane
Permitted residue: Sum of cis- and trans-chlordane and in the case of animal products also includes ‘oxychlordane’
Cereal grains
E0.02
Citrus fruits
E0.02
Cotton seed oil, crude
E0.05
Cotton seed oil, edible
E0.02
Crustaceans
E0.05
Edible offal (mammalian)
E0.02
Eggs
E0.02
Fish
E0.05
Fruiting vegetables, cucurbits
E0.05
Linseed oil, crude
E0.05
Meat (mammalian) (in the fat)
E0.2
Milks (in the fat)
E0.05
Molluscs (including cephalopods)
E0.05
Pineapple
E0.02
Pome fruits
E0.02
Soya bean oil, crude
E0.05
Soya bean oil, refined
E0.02
Stone fruits
E0.02
Sugar beet
E0.1
Vegetables [except as otherwise listed under this chemical]
E0.02
Agvet chemical: DDT
Permitted residue: Sum of p,p ′-DDT; o,p ′-DDT; p,p ′-DDE and p,p ′-TDE (DDD)
Cereal grains
E0.1
Crustaceans
E1
Edible offal (mammalian)
E5
Eggs
E0.5
Fish
E1
Fruit
E1
Meat (mammalian) (in the fat)
E5
Milks (in the fat)
E1.25
Molluscs (including cephalopods)
E1
Peanut
E0.02
Poultry, edible offal of
E5
Poultry meat (in the fat)
E5
Vegetable oils, edible
E1
Vegetables
E1
Agvet chemical: HCB
Permitted residue: Hexachlorobenzene
Cereal grains
E0.05
Crustaceans
E0.1
Diadromous fish
E0.1
Edible offal (mammalian)
E1
Eggs
E1
Freshwater fish
E0.1
Marine fish
E0.1
Meat (mammalian) (in the fat)
E1
Milks (in the fat)
E0.5
Molluscs (including cephalopods)
E0.1
Peanut
E0.01
Poultry, edible offal of
E1
Poultry meat (in the fat)
E1
Agvet chemical: Heptachlor
Permitted residue: Sum of heptachlor and heptachlor epoxide
Carrot
E0.2
Cereal grains
E0.02
Citrus fruits
E0.01
Cotton seed
E0.02
Crustaceans
E0.05
Edible offal (mammalian)
E0.2
Eggs
E0.05
Fish
E0.05
Meat (mammalian) (in the fat)
E0.2
Milks (in the fat)
E0.15
Molluscs (including cephalopods)
E0.05
Peanut
E0.01
Pineapple
E0.01
Poultry, edible offal of
E0.2
Poultry meat
E0.2
Soya bean
E0.02
Soya bean oil, crude
E0.5
Soya bean oil, refined
E0.02
Sugar cane
E0.02
Tomato
E0.02
Vegetables [except as otherwise listed under this chemical]
E0.05
Agvet chemical: Lindane
Permitted residue: Lindane
Apple
E2
Cereal grains
E0.5
Cherries
E0.5
Cranberry
E3
Crustaceans
E1
Edible offal (mammalian)
E2
Eggs
E0.1
Fish
E1
Fruits [except as otherwise listed in Schedules 1 and 2]
E0.5
Grapes
E0.5
Meat (mammalian) (in the fat)
E2
Milks (in the fat)
E0.2
Molluscs (including cephalopods)
E1
Oilseed [except peanut]
E0.05
Peach
E2
Peanut
E0.05
Plums (including prunes)
E0.5
Poultry, edible offal of
E0.7
Poultry meat (in the fat)
E0.7
Strawberry
E3
Sugar cane
E*0.002
Vegetables
E2
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