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Australia New Zealand Food

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Australia New Zealand Food ...

Australia New Zealand Food Standards Code Amendment No. 92 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. 92 2007.

Commencement

These variations commence on Gazettal.

    Note: These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 34 on 2 August 2007.

    SCHEDULE

    [1] Standard 1.3.4 is varied by inserting in the Schedule

Specification for isomaltulose

    Chemical name 6-O-α-D-glucopyranosyl-D-fructofuranose Description White or colourless, crystalline, sweet substance, faint isomaltulose

    specific odour

    Isomaltulose (%) Not less than 98% on a dry weight basis Water Max. 6%

    Other saccharides Max. 2% on a dry weight basis Ash Max. 0.01% on a dry weight basis Lead Max. 0.1 ppm on a dry weight basis

[2] Standard 1.4.2 is varied by

    [2.1] omitting from Schedule 1 all entries for the following chemical

Dinocap

[2.2] omitting from Schedule 1 the chemical residue definition for the chemical appearing

    in Column 1 of the Table to this sub-item, substituting the chemical residue definition

    appearing in Column 2

    COLUMN 1 COLUMN 2

    PUM OF FREE AND CONJUGATED M4 SINOXADEN

    METABOLITE, 8-(2,6-DIETHYL-4-

    HYDROXYMETHYLPHENYL)-TETRAHYDRO-

    PYRAZOLO [1,2-D][1,4,5] OXADIAZEPINE-

    7,9-DIONE, EXPRESSED AS PINOXADEN

[2.3] inserting in Schedule 1

    FLORASULAM FLORASULAM

    CEREAL GRAINS T*0.01

    TETRACONAZOLE

    TETRACONAZOLE

    EDIBLE OFFAL (MAMMALIAN) 0.2

    GRAPES 0.5

    MEAT (MAMMALIAN) (IN THE *0.01

    FAT)

    MILKS *0.01

[2.4] omitting from Schedule 1 the foods and associated MRLs for each of the following

    chemicals

    CHLOROTHALONIL COMMODITIES OF PLANT ORIGIN:

    CHLOROTHALONIL

    COMMODITIES OF ANIMAL ORIGIN: SUM OF

    CHLOROTHALONIL AND 4-HYDROXY-2, 5, 6-

    TRICHLOROISOPHTHALONITRILE METABOLITE,

    EXPRESSED AS CHLOROTHALONIL

    HERBS T7

    FENBUTATIN OXIDE BIS[TRIS(2-METHYL-2-PHENYLPROPYL)TIN]-

    OXIDE

    BERRIES AND OTHER SMALL 1

    FRUITS

    IMIDACLOPRID

    SUM OF IMIDACLOPRID AND METABOLITES

    CONTAINING THE 6-

    CHLOROPYRIDINYLMETHYLENE MOIETY,

    EXPRESSED AS IMIDACLOPRID

    LEAFY VEGETABLES T5

[2.5] inserting in alphabetical order in Schedule 1, the foods and associated MRLs for

    each of the following chemicals

    AMITROLE IFENAZATE BASMITROLE UM OF BIFENAZATE AND BIFENAZATE BDIAZENE (DIAZENECARBOXYLIC ACID, 2-(4-LUEBERRIES T*0.01

     METHOXY-[1,1’-BIPHENYL-3-YL] 1-

    METHYLETHYL ESTER), EXPRESSED AS

    BIFENAZATE

    DRIED GRAPES T2

    2 Food Standards

GRAPES [EXCEPT WINE GRAPES] T1 ENBUTATIN OXIDE BIS[TRIS(2-METHYL-2-PHENYLPROPYL)TIN]-BOXIDE OSCALID CBOMMODITIES OF PLANT ORIGIN: BOSCALID ERRIES AND OTHER SMALL F1 COMMODITIES OF ANIMAL ORIGIN: SUM OF FRUITS [EXCEPT TABLE

    BOSCALID, 2-CHLORO-N-(4’-CHLORO-5-GRAPES]

    DHYDROXYBIPHENYL-2-YL) NICOTINAMIDE AND RIED GRAPES T10

    GGLUCURONIDE CONJUGATE OF 2-CHLORO-N-(4’-RAPES [EXCEPT WINE GRAPES] T3

     CHLORO-5-HYDROXYBIPHENYL-2-YL)

    FNICOTINAMIDE, EXPRESSED AS BOSCALID ENOXYCARB EQUIVALENTS FENOXYCARB BULB VEGETABLES [EXCEPT OT3 LIVE OIL, VIRGIN T3 ONION, BULB] OLIVES T1 CARROT T1 IMIDACLOPRID CHLOROTHALONIL SUM OF IMIDACLOPRID AND METABOLITES COMMODITIES OF PLANT ORIGIN: CONTAINING THE 6-CHLOROTHALONIL CHLOROPYRIDINYLMETHYLENE MOIETY, COMMODITIES OF ANIMAL ORIGIN: SUM OF EXPRESSED AS IMIDACLOPRID CHLOROTHALONIL AND 4-HYDROXY-2, 5, 6-LEAFY VEGETABLES [EXCEPT T5 TRICHLOROISOPHTHALONITRILE METABOLITE, LETTUCE, LEAF] EXPRESSED AS CHLOROTHALONIL LETTUCE, LEAF T20 FENNEL, LEAF 5 FENNEL, SEED 5 METALAXYL HERBS [EXCEPT FENNEL, LEAF] T7 METALAXYL PARSLEY 0.3 CLOPYRALID CLOPYRALID PINOXADEN CAULIFLOWER T0.2 SUM OF FREE AND CONJUGATED M4 METABOLITE, 8-(2,6-DIETHYL-4-DIFENOCONAZOLE HYDROXYMETHYLPHENYL)-TETRAHYDRO-DIFENOCONAZOLE PYRAZOLO [1,2-D][1,4,5] OXADIAZEPINE-7,9-PARSLEY T15 DIONE, EXPRESSED AS PINOXADEN WHEAT BRAN, UNPROCESSED 0.5

    PROPICONAZOLE

    PROPICONAZOLE

    BEETROOT *0.02

[2.6] omitting from Schedule 1, under the entries for the following chemicals, the

    maximum residue limit for the food, substituting

    CHLOROTHALONIL

    COMMODITIES OF PLANT ORIGIN:

    CHLOROTHALONIL

    COMMODITIES OF ANIMAL ORIGIN: SUM OF

    CHLOROTHALONIL AND 4-HYDROXY-2, 5, 6-

    TRICHLOROISOPHTHALONITRILE METABOLITE,

    EXPRESSED AS CHLOROTHALONIL

    FENNEL, BULB 5

    CLOQUINTOCET-MEXYL SUM OF CLOQUINTOCET MEXYL AND 5-

    CHLORO-8-QUINOLINOXYACETIC ACID,

    EXPRESSED AS CLOQUINTOCET MEXYL

    BARLEY *0.1

    3 Food Standards

    OXYTETRACYCLINE

    INHIBITORY SUBSTANCE, IDENTIFIED AS

    OXYTETRACYCLINE

    HONEY 0.3

    PINOXADEN

    SUM OF FREE AND CONJUGATED M4

    METABOLITE, 8-(2,6-DIETHYL-4-

    HYDROXYMETHYLPHENYL)-TETRAHYDRO-PYRAZOLO [1,2-D][1,4,5] OXADIAZEPINE-7,9-

    DIONE, EXPRESSED AS PINOXADEN

    BARLEY 0.1 EDIBLE OFFAL (MAMMALIAN) *0.02

    EGGS *0.02 MEAT (MAMMALIAN) *0.02 MILKS *0.01 POULTRY, EDIBLE OFFAL OF *0.02

    POULTRY MEAT *0.02 WHEAT 0.1

[3] Standard 1.5.1 is varied by inserting in the Table to clause 2

    Isomaltulose

[4] Standard 1.5.2 is varied by inserting into the Table to clause 2

    Food derived from high lysine corn line LY038 Unless the protein content has been removed as part of

    a refining process, the label on or attached to a

    package of a food derived from high lysine corn line

    LY038 must include a statement to the effect that the

    food has been genetically modified to contain

    increased levels of lysine.

[5] Standard 4.5.1 is varied by omitting subclause 5(7) and substituting

(7) Wine, sparkling wine and fortified wine may contain added water in proportion not

    exceeding 70 mL/L where that water is necessary for the incorporation of any substance

    specified in clause 3 or clause 4, or where that water is incidental to the winemaking process

    and where the presence of water in wine is in conformance with good manufacturing practice.

     4

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