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Australia New Zealand Food Standards Code – Amendment No. 91 – 2007

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Australia New Zealand Food Standards Code – Amendment No. 91 – 2007
 
Food Standards Australia New Zealand Act 1991
 
Preamble
 
The variations set forth in the Schedule below are variations to Standards in the Australia New Zealand Food Standards Code published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, which have been varied from time to time.
 
These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.
 
Citation
 
These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 91 – 2007.
 
Commencement
 
These variations commence on Gazettal.
 
Note:  These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 33 on 15 February 2007.
 
SCHEDULE
 
[1]          Standard 1.2.4 is varied by –
 
[1.1]       omitting from the start of subclause 6(1), A, substituting –
 
Subject to subclause (3), a
 
[1.2]       omitting from the start of subclause 6(2), Except in the case of an alcoholic beverage specified in Part 2.7 of this Code, those, substituting –
 
.  Those
 
[1.3]       inserting after subclause 6(2) –
 
(3)          Subclause 6(1) does not apply to an alcoholic beverage standardised in Standard 2.7.2 to Standard 2.7.5 of this Code.
 
[2]          Standard 1.2.8 is varied by omitting paragraphs 3(o) to 3(p), substituting –
 
(o)          a kit which is intended to be used to produce an alcoholic beverage standardised in Standard 2.7.2 to Standard 2.7.5 of this Code; or
(p)          a beverage containing no less than 0.5% alcohol by volume that is not standardised in Standard 2.7.2 to Standard 2.7.5 of this Code; or
(q)          kava as standardised in Standard 2.6.3.
 
[3]          Standard 1.2.10 is varied by omitting subparagraph 2(4)(i), substituting –
 
(i)           alcoholic beverages standardised in Standard 2.7.2 to 2.7.5 of this Code; or
(j)           beverages containing no less than 0.5% alcohol by volume that are not standardised in Standard 2.7.2 to Standard 2.7.5 of this Code.
 
[4]          Standard 1.3.1 is varied by omitting from Schedule 2, the entries for –
 
336
Potassium tartrate

514
Sodium sulphate

 
substituting –
 
336
Potassium tartrates

514
Sodium sulphates

 
[5]          Standard 1.3.3 is varied by –
 
[5.1]       omitting from clause 1, the definition of maximum permitted level, substituting –
 
maximum permitted level means the maximum amount of the processing aid which may be present in the food as specified in the Tables to clauses 3 to 18.
 
[5.2]       omitting from the Table to clause 3 –
 

Aluminium stearate

Calcium stearate

Kaolin

Magnesium stearate

Potassium hydrogen tartrate

Potassium oleate

Potassium stearate

Sodium ethoxide

Sodium methoxide

White mineral oil

 
[5.3]       omitting from the Table to clause 3, Polyoxyethylene 40 monostearate, substituting –
 
Polyoxyethylene 40 stearate
 
[5.4]       omitting from the Table to clause 3, Polypropylene glycol alginate, substituting –
 
Propylene glycol alginate
 
[5.5]       omitting from the Table to clause 4 –
 

Methylphenylpolysiloxane
10

Polysorbate 60
GMP

Polysorbate 65
GMP

Polysorbate 80
GMP

[5.6]       omitting from the Table to clause 4 –
 
Dimethylpolysiloxane
10
 
substituting –
 
Polydimethylsiloxane
10
 
[5.7]       omitting from the Table to clause 5, the Substance, Chromium, substituting –
 
Chromium (excluding chromium VI)
 
[5.8]       inserting in the Table to clause 5 –
 

Sodium ethoxide
1.0

Sodium methoxide
1.0

 
[5.9]       omitting from the Table to clause 7 –
 
Sodium stearoyl lactylate
GMP
 
[5.10]     omitting from the Table to clause 9 –
 

Polysorbate 60
GMP

Sodium stearoyl lactate
GMP

Talc
GMP

 
[5.11]     inserting in the Table to clause 9 –
 
White mineral oil
GMP
 
[5.12]     inserting after the Table to clause 9 –
 
Editorial note:
 
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is currently reviewing mineral oils, including white mineral oil.  To ensure consistency with the outcomes of this review, FSANZ will review the permission and nomenclature for white mineral oil three years from the gazettal of this Editorial note.
 
[5.13]     omitting from the Table to clause 10 –
 

Anhydrous sodium sulphate
GMP

Ethyl alcohol
GMP

Talc
GMP

 
[5.14]     omitting from the Table to clause 11, for the following substances, the maximum permitted levels, substituting –
 

Calcium hypochlorite
5 (available chlorine)

Chlorine
5 (available chlorine)

Chlorine dioxide
1

Copper sulphate
2

Sodium fluoride
1.5

Sodium fluorosilicate (Sodium silicofluoride)
1.5

Sodium glucoheptonate
0.08 (measured as cyanide)

Sodium hypochlorite
5 (available chlorine)

Sodium nitrate
50 (as nitrate)

Styrene-divinylbenzene cross-linked copolymer
0.03 (as styrene)

 
[5.15]     omitting from the Table to clause 11 –
 
Polyelectrolytes (acrylamide monomers)
GMP
 
substituting –
 
Polyacrylamide (polyelectrolytes)
0.0002 (as acrylamide monomer)
 
[5.16]     omitting from the Table to clause 11, the Substance, Sodium fumate, substituting –
 
Sodium humate
 
[5.17]     omitting from the Table to clause 13 –
 
Trichloroethylene
All foods
2
 
[5.18]     omitting the Editorial note before the Table to clause 14, substituting –
 
Editorial note:
 
Where meat has been treated using lactoperoxidase from bovine milk, the mandatory labelling requirements in clause 4 of Standard 1.2.3 apply.
 
[5.19]     omitting from the Table to clause 14 –
 
Polysorbate 80
Manufacture of edible collagen casings
GMP
 
[5.20]     omitting from the Table to clause 14 –
 
Lactoperoxidase from bovine milk
EC [1.11.1.7]
 
substituting –
 
Lactoperoxidase from bovine milk
EC 1.11.1.7
 
[5.21]     omitting from the Table to clause 14, for the following substances, the maximum permitted levels, substituting –
 
Potassium bromate
Germination control in malting
Limit of determination of bromate

Sodium bromate
Germination control in malting
Limit of determination of bromate

 
[5.22]     omitting from the Table to clause 14 –
 
Urea
Manufacture of concentrated gelatine solutions
1.5 times the mass of the gelatine present
 
substituting –
 
Urea
Manufacture of concentrated gelatine solutions
1.5 times the mass of the gelatine present

 
Microbial nutrient and microbial nutrient adjunct for the manufacture of all foods, except alcoholic beverages
GMP

 
[5.23]     omitting from the Table to clause 18 –
 

Dextrin

Polysorbate 80

Trehalose

Urea

 
[6]          Standard 1.4.2 of the Australia New Zealand Food Standards Code is varied by –
 
[6.1]       omitting from Schedule 1, wherever occurring, the commodity name in Column 1 of the table to this sub-item, substituting the commodity name in Column 2 –
 
Column 1
Column 2

Onions, bulb
Onion, bulb

Sunflower seeds
Sunflower seed

 
[6.2]       omitting from Schedule 1 all entries for the following chemical –
 
2-(thiocyanomethylthio) benzothiazole
 
[6.3]       omitting from Schedule 1 the chemical residue definitions for the chemicals appearing in Column 1 of the Table to this sub-item, substituting the chemical residue definitions appearing in Column 2 –
 
Column 1
Column 2

Bifenazate
 
Sum of bifenazate and bifenazate diazene (diazenecarboxylic acid, 2-(4-methoxy-[1,1’-biphenyl-3-yl] 1-methylethyl ester), expressed as bifenazate

Clothianidin
 
Commodities of plant origin:  Clothianidin
Commodities of animal origin:  Sum of clothianidin, 2-chlorothiazol-5-ylmethylguanidine, 2-chlorothiazol-5-ylmethylurea, and the pyruvate derivative of N-(2-chlorothiazol-5-ylmethyl)-N’-methylguanidine expressed as clothianidin

Pirimicarb
Sum of pirimicarb, demethyl-pirimicarb and the N-formyl-(methylamino) analogue (demethylformamido-pirimicarb), expressed as pirimicarb

 
[6.4]       inserting in Schedule 1 –
 
Aminopyralid

Commodities of plant origin:  Sum of aminopyralid and conjugates, expressed as aminopyralid
Commodities of animal origin:  Aminopyralid

Cereal grains
0.1

Edible offal (mammalian) [except kidney]
0.02

Eggs
*0.01

Kidney (mammalian)
0.3

Meat (mammalian)
*0.01

Milks
*0.01

Poultry, edible offal of
*0.01

Poultry meat
*0.01

Wheat bran, unprocessed
0.3

 
 

Cymiazole

Cymiazole

Cattle, kidney
T*0.04

Cattle, liver
T*0.04

Cattle fat
T*0.04

Cattle meat
T*0.04

 
 

 
[6.5]       omitting from Schedule 1 the foods and associated MRLs for each of the following chemicals –
 

Ethephon

Ethephon

Triticale
T1

Wheat
T1

 
 

Fluroxypyr

Fluroxypyr

Edible offal (mammalian)
2

Meat (mammalian)
0.1

 
 

Phosphine

All phosphides, expressed as hydrogen phosphide (phosphine)

Cacao beans
*0.01

 
 

Pirimicarb

Sum of pirimicarb, demethyl-pirimicarb and the N-formyl-(methylamino) analogue (demethylformamido-pirimicarb), expressed as pirimicarb

Bergamot
T3

Burnet, Salad
T3

Coriander (leaves, stem, roots)
T3

Coriander, seed
T3

Dill, seed
T3

Fennel, seed
T3

Galangal, Greater
T1

Herbs
T3

Kaffir lime leaves
T3

Lemon grass
T3

Lemon verbena (fresh weight)
T3

Mizuna
T3

Rose and dianthus (edible flowers)
T3

Turmeric, root (fresh)
T1

 
 

Pyrazophos

Pyrazophos

Fruiting vegetables, cucurbits [except cucumber]
0.2

 
  

Sethoxydim

Sum of sethoxydim and metabolites containing the 5-(2-ethylthiopropyl)cyclohexene-3-one and 5-(2-ethylthiopropyl)-
5-hydroxycyclohexene-3-one moieties and their sulfoxides and sulfones, expressed as sethoxydim

Peas
*0.1

 
 

 
[6.6]       inserting in alphabetical order in Schedule 1, the foods and associated MRLs for each of the following chemicals –
 

  Azoxystrobin

  Azoxystrobin

  Carrot
0.2

   
 

  Bifenazate

  Sum of bifenazate and bifenazate diazene (diazenecarboxylic acid, 2-(4-methoxy-[1,1’-biphenyl-3-yl] 1-methylethyl ester), expressed as bifenazate

  Strawberry
T2

   
 

  Bifenthrin

  Bifenthrin

  Cherries
T1

   
 

  Buprofezin

  Buprofezin

  Custard apple
0.1

   
 

  Chlorothalonil

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

  Papaya (pawpaw)
7

   
 

  Cyhalothrin

  Cyhalothrin, sum of isomers

  Onion, bulb
*0.05

   
 

  Cypermethrin

  Cypermethrin, sum of isomers

  Onion, bulb
*0.01

   
 

Fluroxypyr
 
Fluroxypyr
 
Edible offal (mammalian) [except kidney]
0.1
 
Kidney (mammalian)
1
 
Meat (mammalian) (in the fat)
0.1
 
 
 
 
  Forchlorfenuron

  Forchlorfenuron

  Kiwifruit
T*0.01

   
 

  Imazamox

  Imazamox

  Adzuki bean (dry)
T*0.05

  Rape seed
*0.05

   
 

  Imidacloprid

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

  Assorted tropical and sub-tropical fruits – inedible peel [except banana]
T1

   
 

  Indoxacarb

  Indoxacarb

  Sunflower seed
T1

   
 

  Ioxynil

  Ioxynil

  Shallot
T*0.02

  Spring onion
T3

   
 

  Iprodione

  Iprodione

  Beetroot
T0.1

  Broccoli
T*0.05

  Cabbages, head
T*0.05

  Cauliflower
T*0.05

   
 

  Metalaxyl

  Metalaxyl

  Papaya (pawpaw)
T*0.05

   
 

  Metolachlor

  Metolachlor

  Celeriac
T*0.2

   
 

  Metribuzin

  Metribuzin

  Peas [except peas, shelled]
T*0.05

  Root and tuber vegetables [except Potato]
T*0.05

   
 

  Pendimethalin

  Pendimethalin

  Coffee beans
T*0.01

   
 

  Phosphine

  All phosphides, expressed as hydrogen phosphide (phosphine)

  Assorted tropical and sub-tropical fruits – edible peel
T*0.01

  Pome fruits
T*0.01

  Seed for beverages
T*0.01

  Stone fruits
T*0.01

   
 

  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

  Potato
*0.02

   
 

  Sethoxydim

  Sum of sethoxydim and metabolites containing the 5-(2-ethylthiopropyl)cyclohexene-3-one and 5-(2-ethylthiopropyl)-
5-hydroxycyclohexene-3-one moieties and their sulfoxides and sulfones, expressed as sethoxydim

  Peas (pods and succulent, immature seeds)
T0.5

   
 


 
[6.7]       omitting from Schedule 1, under the entries for the following chemicals, the maximum residue limit for the food, substituting –
 

Buprofezin

Buprofezin

Egg plant
T2

Passionfruit
2

Pear
0.2

Persimmon, Japanese
1

Tomato
T2

 
 

Epoxiconazole

Epoxiconazole

Barley
0.05

Edible offal (mammalian)
0.05

Eggs
*0.01

Milks
*0.005

Poultry, edible offal of
*0.01

Poultry meat (in the fat)
*0.01

Wheat
0.05

Wheat bran, unprocessed
0.3

Wheat germ
0.2

 
 

Flumiclorac pentyl

Flumiclorac pentyl

Cotton seed
0.1

Edible offal (mammalian)
*0.01

Eggs
*0.01

Meat (mammalian)
*0.01

Milks
*0.01

Poultry, edible offal of
*0.01

Poultry meat
*0.01

 
 

Fluquinconazole

Fluquinconazole

Milks
*0.02

 
 

Iprodione

Iprodione

Beans [except broad bean and soya bean]
T1

 
 

Permethrin

Permethrin, sum of isomers

Fruiting vegetables, cucurbits
0.2

 
 

Phosphine

All Phosphides, expressed as Hydrogen phosphide (Phosphine)

Sugar cane
*0.01

 
 

Pymetrozine

Pymetrozine

Leafy vegetables
T5

 
 

Sethoxydim

Sum of sethoxydim and metabolites containing the 5-(2-ethylthiopropyl)cyclohexene-3-one and 5-(2-ethylthiopropyl)-
5-hydroxycyclohexene-3-one moieties and their sulfoxides and sulfones, expressed as sethoxydim

Fennel, bulb
0.2

 
 

Uniconazole-p

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

Avocado
T0.5

 
 


 
[7]          Standard 1.5.2 is varied by inserting into the Table to clause 2 –
 
Food derived from glyphosate-tolerant lucerne J101 and J163
 
 
 
[8]          Standard 2.7.5 is varied by omitting from clause 1, the definition of liqueur, substituting –
 
liqueur means a spirit flavoured or mixed with other foods, which contains more than 15% alcohol by volume, measured at 20°C.