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.
Standard 2.10.2 Salt and salt products
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 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.
2.10.2—1 Name
This Standard is Australia New Zealand Food Standards Code – Standard 2.10.2 – Salt and salt products.
Note 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.
2.10.2—2 Definitions
Note In this Code (see section 1.1.2—3):
iodised salt or iodised reduced sodium salt mixture, means a food that is salt, or a reduced sodium salt mixture, as appropriate, or such a food containing any of the following:
(a) potassium iodide;
(b) potassium iodate;
(c) sodium iodide;
(d) sodium iodate; and
added in an amount that is equivalent to:
(e) no less than 25 mg/kg of iodine; and
(f) no more than 65 mg/kg of iodine.
reduced sodium salt mixture means a food that:
(a) is prepared from a mixture of sodium chloride and potassium chloride; and
(b) contains no more than 200 g/kg sodium; and
(c) contains no more than 400 g/kg potassium.
salt means a food that is the crystalline product consisting predominantly of sodium chloride, that is obtained from the sea, underground rock salt deposits or from natural brine.
salt substitute means a food that:
(a) is made as a substitute for salt; and
(b) consists of substances that may be used as food additives in relation to salt substitute in accordance with item 12 of the table to Schedule 15; and
(c) contains no more than 1.2 g/kg of sodium.
2.10.2—3 Requirement for food sold as salt
A food that is sold as ‘salt’ must be salt and contain:
(a) no less than 970 g/kg sodium chloride on a dry basis, exclusive of permitted additives; and
2.10.2—4 Requirement for food sold as reduced sodium salt mixture
A food that is sold as a reduced sodium salt mixture must be a reduced sodium salt mixture.
2.10.2—5 Requirement for food sold as salt substitute
A food that is sold as a salt substitute must be salt substitute.
2.10.2—6 Requirement for food sold as iodised salt
A food that is sold as ‘iodised’ salt must be iodised salt.
2.10.2—7 Requirement for food sold as iodised reduced sodium salt mixture
A food that is sold as ‘iodised’ reduced sodium salt mixture must be iodised reduced sodium salt mixture.
2.10.2—8 Labelling requirement for reduced sodium salt mixtures and salt substitutes
(1) For the labelling provisions, the required information is a declaration of the sodium and potassium content, expressed per 100 g.
(2) The label may include a declaration of the percentage reduction of sodium in the food, relative to salt.
(3) Such a declaration is not a nutrition content claim or a health claim.
Note The labelling provisions are set out in Standard 1.2.1.
____________________
