Australia New Zealand Food Authority Food Standards The Australia New Zealand Food Authority advises progress on the following applications and proposals for the development or variation of standards in the Australian Food Standards Code. You can get further information on each of these matters in information papers which are available from: The Information Officer Australia New Zealand Food Authority P.O. Box 10-559 The Terrace WELLINGTON 6036 NEW ZEALAND Telephone: (04) 473 9942 Facsimile: (04) 473 9855 Matters at Full Assessment The authority has made preliminary assessments, accepted the following applications, and will now make full assessments of them: Fresh and frozen poultry meat temperatures (A332). An application received on 12 December 1996 from the Poultry Industry Association of New Zealand Incorporated, to decrease the temperature to which fresh poultry meat may be stored from 2C to 4C. Lactose free food for specific dietary use (A333). An application received on 2 January 1997 from Harvey Fresh (1994) Limited to define lactose free milk. You are invited to present written submissions to the authority on matters relevant to these applications, including the potential regulatory impact on consumers, industry and government by 3 April 1997. Matters at Inquiry The authority will conduct an inquiry into the variations to standards prepared at full assessment of the following application: Dithiocarbamates (A313). An application from the National Registration Authority for Agricultural and Veterinary Chemicals to allow for the rationalisation of maximum residue limits (MRLs) for existing uses of dithiocarbamates in Australia. You are invited to present written submissions to the authority on matters relevant to these applications, including the potential regulatory impact on consumers, industry and government by 3 April 1997. With respect to this application the authority is satisfied that the application raises issues of minor significance and complexity and has decided to omit to invite public submissions prior to making a full assessment. Matters Before Council The authority has completed inquiries into the variations to standards and new standards prepared at full assessment of the following applications and has made recommendations to the Australia New Zealand Food Standards Council that the variations be adopted into the Australian Food Standards Code: Reduced fat peanut butter and peanut paste (A297). An application from Kraft Foods Limited to include provision for reduced fat peanut butter in Standard M2 Peanut Butter or Peanut Paste. Residues in food (A301). An application from the National Registration Authority for Agricultural and Veterinary Chemicals (NRA) to include a maximum residue limit (MRL) for dimethoate in litchi of 5 mg/kg. Edible coatings on cheese (A302). An application from the Australian Food Industry Science Centre requesting permission to use all of the Group I (vegetable gums) and Group IV (emulsifiers) modifying agents in Table 1 of Standard A10, as well as glycerin, sorbic acid and natamycin, in edible coatings on cheese and cheese products. Testing for Pseudomonas aeruginosa (A305). An application from the Australasian Soft Drink Association in conjunction with the International Bottled Water Association Australian Chapter to refer to an updated Australian standard methodology of testing for Pseudomonas aeruginosa in mineral water, packaged water and packaged ice. Residues in food (A307). An application from the National Registration Authority for Agricultural and Veterinary Chemicals (NRA) to include new or amended maximum residue limits (MRLs) for a number of chemicals.