Australia New Zealand Food Standards Code - Standard 1.4.2 - Maximum Residue Limits Amendment Instrument No. APVMA 6, 2013

Link to law: https://www.comlaw.gov.au/Details/F2013L01878

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Australia New Zealand
Food Standards Code —
Standard 1.4.2 — Maximum Residue Limits Amendment Instrument No. APVMA 6, 2013
 
 
 
I, Rajumati Bhula, Executive Director, 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
Delegate of the Chief Executive Officer of the Australian Pesticides and Veterinary Medicines Authority
 
 
 
Dated this thirty-first day of October 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 6, 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 22 of
5 November 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)           inserting in Schedule 1 –
 
Sulfoxaflor

Sulfoxaflor

Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead brassicas [except cauliflower]
3

Cauliflower
0.1

Cereal grains
*0.01

Cherries
3

Citrus fruits
0.7

Cotton seed
0.3

Dried grapes (currants, raisins and sultanas)
10

Edible offal (mammalian)
0.5

Eggs
*0.01

Fruiting vegetables, cucurbits
0.5

Fruiting vegetables, other than cucurbits
1

Grapes [except wine grapes]
3

Leafy vegetables [except lettuce, head]
5

Lettuce, head
1

Meat (mammalian)
0.2

Milks
0.1

Pome fruits
0.5

Potato
0.01

Poultry, edible offal of
*0.01

Poultry meat
*0.01

Rape seed (canola)
*0.01

Root and tuber vegetables [except potato]
0.05

Soya bean (dry)
0.3

Stone fruits [except cherries]
1

Wine grapes
*0.01

 
 

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

Commodities of plant origin: Acetamiprid
Commodities of animal origin: Sum of acetamiprid
and N-demethyl acetamiprid ((E)-N1-[(6-chloro-3-
pyridyl)methyl]-N2-cyanoacetamidine), expressed as
acetamiprid

Date
T5

 
 

Azoxystrobin

Azoxystrobin

Brassica leafy vegetables [except mizuna]
T10

Mexican tarragon
T50

Mizuna
T50

Tea, green, black
T20

 
 

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

Cherries
T3

Stone fruits [except cherries]
1.7

 
 

Clothianidin

Clothianidin

Apricot
T2

 
 

Etoxazole

Etoxazole

Fruiting vegetables, cucurbits
T0.1

Ivy gourd
T0.1

Pointed gourd
T0.1

 
 

Imidacloprid

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

Date
T1

Hazelnuts
T*0.01

Lemon balm
T5

Teas (tea and herb teas)
T10

 
 

Methoxyfenozide

Methoxyfenozide

Cucumber
T2

Lettuce, leaf
T30

 
 

Paclobutrazol

Paclobutrazol

Broccoli
T*0.01

 
 

Prochloraz

Sum of prochloraz and its metabolites containing the
2,4,6-trichlorophenol moiety, expressed as
prochloraz

Custard apple
T2

 
 

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

Pome fruits
T0.5

 
 

Terbuthylazine

Terbuthylazine

Cereal grains [except maize]
*0.01

 
 

 
Trifloxystrobin

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

Tomato
0.7

 
 

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

Azoxystrobin

Brassica leafy vegetables
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

Stone fruits
1.7

 
 

Terbuthylazine

Terbuthylazine

Barley
T*0.01

Oats
T*0.01

Sorghum
*0.01

Wheat
T*0.01

 
 

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

Sum of avermectin B1a, avermectin B1b and (Z)-8,9
avermectin B1a, and (Z)-8,9 avermectin B1b

Lettuce, leaf
T1

 
 

Azoxystrobin

Azoxystrobin

Bergamot
T50

Burnet, Salad
T50

Chervil
T50

Coriander (leaves, stem, roots)
T50

Coriander, seed
T50

Dill, seed
T50

Fennel, seed
T50

Herbs [except as otherwise listed under this chemical]
T50

Kaffir lime leaves
T50

Lemon grass
T50

Lemon verbena (dry leaves)
T50

Rose and dianthus (edible flowers)
T50

Rucola (rocket)
T50

 
 

Imidacloprid

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

Ginger, root
T0.3

 
 

Indoxacarb

Sum of indoxacarb and its R-isomer

Tomato
T0.5

 
 

Linuron

Sum of linuron plus 3,4-dichloroaniline, expressed as
linuron

Leek
*0.02

 
 

Pyraclostrobin

Commodities of plant origin: Pyraclostrobin
Commodities of animal origin: Sum of pyraclostrobin
and metabolites hydrolysed to 1-(4-chloro-phenyl)-
1H-pyrazol-3-ol, expressed as pyraclostrobin

Passion fruit
T1

 
 

Trifloxystrobin

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

Peppers, Sweet
T0.5

 
 

Uniconazole-p

Sum of uniconazole-p and its Z-isomer expressed as
uniconazole-p

Custard apple
T*0.01