1. Preamble
The variations set forth in the Schedule below are variations to the Food Standards Code (hereinafter called "the Code") which was published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, and which has been varied from time to time.
The Schedule contains variations adopted by the Australia New Zealand Food Standards Council in September 2001.
These variations are published pursuant to section 32 of the Australia New Zealand Food Authority Act 1991.
2. Citation
These variations may be collectively known as Amendment No. 56 to the Code.
3. Commencement
These variations commence on the date of gazettal.
SCHEDULE
[1] Standard A16 is varied by inserting into Table III immediately after Ethylene diamine tetraacetic acid -
Ethylene Oxide

This permission ceases to have effect on 30 September 2003.
This permission is an Australia Only Standard Sterilisation of herbs, spices and dried vegetable seasonings - herbs and spices sterilised by the application of ethylene oxide may only be sold or imported into Australia 21 days after such sterilisation 20

[2] Standard A17 is varied by omitting the Table to clause 4, substituting -
Table to clause 4
Column 1 Column 2 Column 3
Food Minimum and Maximum Dose
(kGy) Conditions
Herbs and spices as described in Schedule 3 to Standard A14

Herbal infusions - fresh, dried or fermented leaves, flowers and other parts of plants used to make beverages, excluding tea Minimum: Subject to the condition specified in Column 3 - none
Maximum: 6 kGy Food may only be irradiated for the purposes of controlling sprouting and pest disinfestation, including control of weeds.

The minimum dose to achieve the above technological purposes.

Food must be handled before and after irradiation according to good manufacturing practice (GMP).
Herbs and spices as described in Schedule 3 to Standard A14 Minimum: 2 kGy
Maximum: 30 kGy Food may only be irradiated for the purposes of decontamination.

Food must be handled before and after irradiation according to good manufacturing practice (GMP).
Herbal infusions - fresh, dried or fermented leaves, flowers and other parts of plants used to make beverages, excluding tea Minimum: 2 kGy
Maximum: 10 kGy Food may only be irradiated for the purposes of decontamination.

Food must be handled before and after irradiation according to good manufacturing practice (GMP).

[3] Standard 1.3.3 is varied by inserting into the Table to clause 14 immediately after Ethylene diamine tetraacetic acid -
Ethylene Oxide

This permission ceases to have effect on 30 September 2003.
This permission is an Australia Only Standard. Sterilisation of herbs, spices and dried vegetable seasonings - herbs and spices sterilised by the application of ethylene oxide may only be sold or imported into Australia 21 days after such sterilisation 20

[4] Standard 1.5.3 is varied by omitting the Table to clause 4, substituting -
Table to clause 4
Column 1 Column 2 Column 3
Food Minimum and Maximum Dose (kGy) Conditions
Herbs and spices as described in Schedule 4 to Standard 1.4.2

Herbal infusions - fresh, dried or fermented leaves, flowers and other parts of plants used to make beverages, excluding tea Minimum: Subject to the condition specified in Column 3 - none
Maximum: 6 kGy Food may only be irradiated for the purposes of controlling sprouting and pest disinfestation, including control of weeds.

The minimum dose to achieve the above technological purposes.

Food must be handled before and after irradiation according to good manufacturing practice (GMP).
Herbs and spices as described in Schedule 4 to Standard 1.4.2 Minimum: 2 kGy
Maximum: 30 kGy Food may only be irradiated for the purposes of decontamination.

Food must be handled before and after irradiation according to good manufacturing practice (GMP).
Herbal infusions - fresh, dried or fermented leaves, flowers and other parts of plants used to make beverages, excluding tea Minimum: 2 kGy
Maximum: 10 kGy Food may only be irradiated for the purposes of decontamination.

Food must be handled before and after irradiation according to good manufacturing practice (GMP).
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