Australia New Zealand Food Standards Code — Standard 1.4.2 — Maximum Residue Limits Amendment Instrument No. APVMA 4, 2013

Link to law: https://www.comlaw.gov.au/Details/F2013L01498

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Australia New Zealand
Food Standards Code —
Standard 1.4.2 — Maximum Residue Limits Amendment Instrument No. APVMA 4, 2013
 
 
 
I, Rajumati Bhula, Program Manager, Pesticides Program and delegate of the Australian Pesticides and Veterinary Medicines Authority for the relevant purposes pursuant to 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
Program Manager
Pesticides Program
 
 
Dated this thirtieth day of July 2013
 
 
 
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 4, 2013.
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 16 of
13 August 2013.
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 the chemical residue definition for Fluazifop-p-butyl and substituting the following chemical residue definition–
 
“Sum of fluazifop-butyl, fluazifop and their conjugates, expressed as fluazifop”
 
omitting from Schedule 1 the chemical residue definition for Isoxaflutole and substituting the following chemical residue definition–
 
“The sum of isoxaflutole and 2-cyclopropylcarbonyl-3-(2-methylsulfonyl-4-trifluoromethylphenyl)-3-oxopropanenitrile, expressed as isoxaflutole”
 
(b)           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

Popcorn
T*0.01

 
 

Bifenthrin

Bifenthrin

Ginger, root
T*0.01

 
 

Boscalid

Commodities of plant origin: Boscalid
Commodities of animal origin: Sum of boscalid, 2-
chloro-N-(4′-chloro-5-hydroxybiphenyl-2-yl)
nicotinamide and the glucuronide conjugate of 2-
chloro-N-(4′-chloro-5-hydroxybiphenyl-2-yl)
nicotinamide, expressed as boscalid equivalents

Leafy vegetables
30

Legume vegetables
3

Root and tuber vegetables
1

 
 

Chlorantraniliprole

Plant commodities and animal commodities other
than milk: Chlorantraniliprole
Milk: Sum of chlorantraniliprole, 3-bromo-N-[4-
chloro-2-(hydroxymethyl)-6-
[(methylamino)carbonyl]phenyl]-1-(3-chloro-2-
pyridinyl)-1H-pyrazole-5-carboxamide, and 3-bromo-
N-[4-chloro-2-(hydroxymethyl)-6-
[[((hydroxymethyl)amino)carbonyl]phenyl]-1-(3-
chloro-2-pyridinyl)-1H-pyrazole-5-carboxamide,
expressed as chlorantraniliprole

Mung bean (dry)
T0.5

Soya bean (dry)
T0.05

 
 

Chlorothalonil

Commodities of plant origin: Chlorothalonil
Commodities of animal origin: 4-hydroxy-2,5,6-
trichloroisophthalonitrile metabolite, expressed as
chlorothalonil

Leafy vegetables [except lettuce]
T100

 
 

Dimethoate

Sum of dimethoate and omethoate, expressed as
dimethoate
see also Omethoate

Olive oil, refined
T0.1

 
 

Fluazifop-p-butyl

see Fluazifop-butyl

Assorted tropical and sub-tropical fruits — inedible peel [except avocado and banana]
0.05

Avocado
*0.02

Banana
*0.02

Berries and other small fruits
0.2

Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead brassicas
1

Celery
*0.02

Chia
T2

Citrus fruits
*0.02

Coriander (leaves, stem, roots)
T2

Date
T0.2

Edible offal (mammalian)
*0.05

Egg plant
T0.1

Eggs
*0.05

Fruiting vegetables, cucurbits
0.1

Garlic
0.05

Ginger, root
0.05

Herbs
T2

Hops, dry
0.05

Leafy vegetables [except lettuce, head]
T2

Leek
T0.5

Legume vegetables
0.1

Lettuce, head
0.05

Lupin (dry)
0.1

Meat (mammalian)
*0.05

Milks
0.1

Oilseed
0.5

Onion, bulb
0.05

Onion, Welsh
0.05

Peppers, Sweet
*0.02

Pome fruits
*0.01

Potato
0.05

Poultry, edible offal of
*0.05

Poultry meat
*0.05

Pulses
0.5

Root and tuber vegetables [except potato; sweet potato]
T1

Shallot
0.05

Spring Onion
0.05

Stone fruits
0.05

Sugar cane
T*0.1

Sweet potato
T0.1

Tea, green, black
T50

Tomato
0.1

 
 

Glufosinate and Glufosinate-ammonium

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

Cereal grains
*0.1

Oilseeds [except cotton seed; rape seed (canola)]
*0.1

Pulses [except soya bean (dry)]
*0.1

 
 

Isoxaflutole

The sum of isoxaflutole, 2-cyclopropylcarconyl-3-(2-
methylsulfonyl-4-trifluoromethylphenyl)-3-
oxopropanenitrile and 2-methylsulfonyl-4-
trifluoromethylbenzoic acid expressed as isoxaflutole

Cereal grains
*0.02

 
 

Mandipropamid

Mandipropamid

Poppy seed
*0.01

 
 

Penflufen

Penflufen

Rape seed (canola)
*0.01

 
 

Spinosad

Sum of spinosyn A and spinosyn D

Milk fats
0.7

Poultry meat (in the fat)
0.5

Wheat bran, unprocessed
2

 
 

Terbuthylazine

Terbuthylazine

Cotton seed
T0.01

 
 

Trifloxystrobin

Sum of trifloxystrobin and its acid metabolite ((E,E)-
methoxyimino-[2-[1-(3-trifluoromethylphenyl)-
ethylideneaminooxymethyl]phenyl] acetic acid),
expressed as trifloxystrobin equivalents

Rape seed (canola)
*0.02

 
 

 
(c)           omitting from Schedule 1 the foods and associated MRLs for each of the following chemicals –
 
Boscalid

Commodities of plant origin: Boscalid
Commodities of animal origin: Sum of boscalid, 2-
chloro-N-(4′-chloro-5-hydroxybiphenyl-2-yl)
nicotinamide and the glucuronide conjugate of 2-
chloro-N-(4′-chloro-5-hydroxybiphenyl-2-yl)
nicotinamide, expressed as boscalid equivalents

Beans [except broad bean and soya bean]
T3

Brassica leafy vegetables
T30

Carrot
T1

Lettuce, head
T15

Lettuce, leaf
T15

Peas
T5

Potato
0.5

 
 

Chlorothalonil

Commodities of plant origin: Chlorothalonil
Commodities of animal origin: 4-hydroxy-2,5,6-
trichloroisophthalonitrile metabolite, expressed as
chlorothalonil

Chard (silver beet)
T50

Leafy vegetables [except chard (silver beet); spinach]
T10

Spinach
T100

 
 

Fluazifop-butyl

Fluazifop-butyl

Assorted tropical and sub-tropical fruits — inedible peel [except avocado and banana]
0.05

Avocado
*0.02

Banana
*0.02

Berries and other small fruits
0.2

Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead brassicas
1

Celery
*0.02

Chia
T2

Citrus fruits
*0.02

Coriander (leaves, stem, roots)
T2

Date
T0.2

Edible offal (mammalian)
*0.05

Egg plant
T0.1

Eggs
*0.05

Fruiting vegetables, cucurbits
0.1

Garlic
0.05

Ginger, root
0.05

Herbs
T2

Hops, dry
0.05

Leafy vegetables [except lettuce, head]
T2

Leek
T0.5

Legume vegetables
0.1

Lettuce, head
0.05

Lupin (dry)
0.1

Meat (mammalian)
*0.05

Milks
0.1

Oilseed
0.5

Onion, bulb
0.05

Onion, Welsh
0.05

Peppers, Sweet
*0.02

Pome fruits
*0.01

Potato
0.05

Poultry, edible offal of
*0.05

Poultry meat
*0.05

Pulses
0.5

Root and tuber vegetables [except potato; sweet potato]
T1

Shallot
0.05

Spring Onion
0.05

Stone fruits
0.05

Sugar cane
T*0.1

Sweet potato
T0.1

Tea, green, black
T50

Tomato
0.1

 
 

Spinosad

Sum of spinosyn A and spinosyn D

Poultry fat/skin
T0.2

Poultry meat
*0.01

 
 

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

Bifenthrin

Chervil
T10

 
 

Boscalid

Commodities of plant origin: Boscalid
Commodities of animal origin: Sum of boscalid, 2-
chloro-N-(4′-chloro-5-hydroxybiphenyl-2-yl)
nicotinamide and the glucuronide conjugate of 2-
chloro-N-(4′-chloro-5-hydroxybiphenyl-2-yl)
nicotinamide, expressed as boscalid equivalents

Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead brassicas
2

 
 

Isoxaflutole

The sum of isoxaflutole, 2-cyclopropylcarconyl-3-(2-
methylsulfonyl-4-trifluoromethylphenyl)-3-
oxopropanenitrile and 2-methylsulfonyl-4-
trifluoromethylbenzoic acid expressed as isoxaflutole

Chick-pea (dry)
*0.02

Edible offal (mammalian)
0.1

 
 

Spinosad

Sum of spinosyn A and spinosyn D

Cereal grains
1

Eggs
0.05

Milks
0.1

Poultry, edible offal of
0.05