Notice Type
General Notices
Australia New Zealand Food Authority Variations to the Food Standards Code (Amendment No. 34) 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 October 1996, January 1997, April 1997 and May 1997. 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. 34 to the code. 3. Commencement These variations commence on the date of publication of this New Zealand Gazette with the exception of item 3. which will commence on 10 March 1997 and will cease to have effect no later than 9 March 2000. Schedule 1. Standard A1 is varied by 1.1 omitting ``as defined in Standard B5'' from paragraph (10) (c); 1.2 omitting ``as defined in Standard B5'' from paragraph (10A) (c); 1.3 inserting after clause (32) ``(33) A representation that malt extract has diastatic power must not be made unless the diastatic power of the malt extract is such as to ensure that 10 g of the extract will, in 30 minutes at a temperature of 40 c, convert 25 g of pure anhydrous potato starch into an equivalent amount of maltose.''; 1.4 inserting in Parts 1 and 2 of the Schedule, in columns 1 and 2 respectively ``Dimethyl dicarbonate 242''; and 1.5 inserting in Parts 1 and 2 of the Schedule, in columns 1 and 2 respectively ``Processed eucheuma seaweed 407a''. 2. Standard A4 is varied by inserting ``dimethyl dicarbonate'' in clause (2) (a) after ``benzoic acid and its salts''. 3. Standard A5 is varied by 3.1 inserting after clause (2) ``(2A) (a) The synthetic colouring substance erythrosine (CI 45430), including its aluminium and calcium lakes, is permitted for use in preserved cherries known as maraschino or cocktail cherries and glac cherries.''; and 3.2 inserting after clause (6) ``(6A) Shellac may be used as a base for a colouring when applied to the surface of a food, provided the food is permitted to contain colouring.''. 4. Standard A8 is varied by 4.1 inserting after paragraph (3) (e) (i) ``(ia) acesulphame potassium;''; 4.2 omitting ``not permitted'' from the table to clause (5) in the column headed ``Acesulphame potassium'' in relation to the entry for ``Electrolyte drink and electrolyte drink base'' and substituting ``150 mg/kg''; 4.3 inserting in the table to clause (5A), in columns 1, 2 and 3 respectively ``Cordials acesulphame potassium 1 g/kg alitame 40 mg/kg aspartame 1 g/kg sucralose 250 mg/kg''; 4.4 inserting in the table to clause (5A), in columns 1, 2 and 3 respectively ``Syrups and toppings acesulphame potassium alitame 4 g/kg 200 mg/kg aspartame 4 g/kg sucralose 1 g/kg''; and 4.5 inserting in columns 2 and 3 respectively of the table to clause (5A), in relation to the entry in column 1 for ``Soft drinks'' ``acesulphame potassium 150 mg/kg''. 5. Standard A9 is varied by 5.1 inserting at the end of the definition of `claimable food' in clause (1) ``excluding butter, oil, table spread or margarine''; 5.2 omitting from the table to clause 3 the entries in columns 1 to 5 relating to ``Butter, table spreads, margarine'' and substituting ``Butter 10 g vitamin A vitamin D 110 g (15%) 1.0 g (10%) 125 g 1.6 g Table spreads and margarine: containing not more than 200 g of saturated fatty acids per 1 kg of total fatty acids 10 g vitamin A vitamin D vitamin E 110 g (15%) 1.0 g (10%) 3.5 mg (35%) 125 g 1.6 g Oils: 10 g sunflower oil safflower oil other oils containing not more than 200 g of saturated fatty acids per 1 kg of total fatty acids vitamin E 7.0 mg (70%) 7.0 mg (70%) 3.0 mg (30%) ''; and 5.3 inserting after the table to clause 3 ``Editorial Note Some categories of food in column 1 of the table have subcategories, indicated by a dash, e.g.: Table spreads and margarine containing not more than 200 g of saturated fatty acids per 1 kg of total fatty acids 10 g vitamin A vitamin D vitamin E 110 g (15%) 1.0 g (10%) 3.5 mg (35%) 125 g 1.6 g Each category and subcategory of food has, in column 3 of the table, a list of permitted vitamins and minerals which may be added to the foods in that category or subcategory. The vitamins and minerals which may be added to foods in a category may also be added to all foods in any subcategory of that category. In the above example Vitamin A and Vitamin D may be added to all table spreads and margarine, and those table spreads and margarine which contain not more than 200 g of saturated fatty acids per 1 kg of total fatty acids may contain Vitamin E in addition to Vitamin A and Vitamin D.''. 6. Standard A10 is varied by inserting ``Processed eucheuma seaweed'' in Group 1 of Table 1. 7. Standard A11 is varied by 7.1 omitting clause (1) and substituting ``(1) In this Standard (a) FCC means the third edition (unless otherwise specified) of Food Chemicals Codex, National Academy Press, Washington, D.C. (1981); (suppl. means supplements to the third edition); (b) FNP followed by a number in parentheses means the FAO Food and Nutrition Paper of that number published by the Food and Agriculture Organisation, Rome; (c) FAO followed by a number in parentheses means the FAO Nutrition Meetings Report Series of that number published by the Food and Agriculture Organisation and the World Health Organisation, Rome; (d) NHMRC followed by a number in parentheses means Report of National Health and Medical Research Council of the session indicated in parentheses, Commonwealth Government Printing Office, Canberra; (e) BP means British Pharmacopoeia 1980, HMSO, London; (f) PC means The Pharmaceutical Codex, Eleventh Edition, Council of the Pharmaceutical Society of Great Britain. The Pharmaceutical Press, London (1979); (g) COI means Codex Oenologique International. Specifications for Winemaking Materials. Office international de la vigne et du vin. English translators R. K. Hallon, B. C. Rankine. Australian Wine and Brandy Corporation, Adelaide (1982); (h) JS means The Japanese Standards of Food Additives, 3rd Edition. The Ministry of Health and Welfare (1974); (i) USP means The United States Pharmacopeia, 21st Revision. Official from January 1, 1985. United States Pharmacopeial Convention Inc., Rockville, Md. (1984); (j) NF means The National Formulary, 16th Edition. Official from January 1, 1985. United States Pharmacopeial Convention Inc., Rockville, Md. (1984); (k) CFR means the Code of Federal Regulations of the United States of America in force as at 1 April 1994; (l) Merck means The Merck Index, 11th Edition (unless otherwise specified), Merck and Co. Inc, Rahway, New Jersey (1989); (m) Martindale means Martindale The Extra Pharmacopoeia, 29th Edition (unless otherwise specified), JEF Reynolds (Ed), The Pharmaceutical Press, London (1989); (n) FAO/WHO means Specifications for the identity and purity of some food additives, FAO Food and Nutrition Series No. 1B, WHO Food Add. 11 FAO/WHO Rome (1977); (o) FAO colours means Specifications for identity and purity of food additives - Vol II Food Colours, FAO Rome (1963); (p) AMFEP means The Association of Microbial Food Enzyme Producers - Regulating aspects of microbial food enzymes, 4th edition, Trio Design (1992); (q) AWWA means American Water Works Association (1992); (r) NHMRC (Suppl) means Supplement to the Food Standards Code, National Health and Medical Research Council, Canberra; (s) Addendum 2 means Addendum 2 to this Standard.''; 7.2 omitting ``FAO (45)'' wherever occurring from column 2 of the Schedule and substituting ``FAO (45A)''; 7.3 omitting ``FAO (46)'' wherever occurring from column 2 of the Schedule and substituting ``FAO (46B)''; 7.4 omitting ``WHO (7)'' wherever occurring from column 2 of the Schedule and substituting ``FAO (54B)''; 7.5 omitting ``FAO (1)'' wherever occurring from column 2 of the Schedule and substituting ``FAO/WHO''; 7.6 omitting ``FAO (2)'' wherever occurring from column 2 of the Schedule and substituting ``FAO colours''; 7.7 omitting ``Merck (11)'' wherever occurring from column 2 of the Schedule and substituting ``Merck''; 7.8 omitting ``NHMRC 88th session'' wherever occurring from column 2 of the Schedule and substituting ``NHMRC (88)''; 7.9 inserting after paragraph (1) (s) ``(t) JECFA Compendium/1 means `Compendium of Food Additive Specifications Volume 1 (1992)'. Combined Specifications from 1st through the 37th meeting of the Joint FAO/WHO Expert Committee on Food Additives (19561990).''; 7.10 inserting in the Schedule, columns 1 and 2 respectively ``Dimethyl dicarbonate JECFA Compendium/1 p515''; 7.11 inserting in the Schedule, in colums 1 and 2 respectively ``Lysozyme FNP (52) p61''; 7.12 inserting in the Schedule, in columns 1 and 2 respectively ``Mucorpepsin FCC p107 (enzyme prepara- tions)''; and 7.13 inserting in the Schedule, in columns 1 and 2 respectively ``Processed eucheuma seaweed FNP (52) Addendum 3 p157''. 8. Standard A14 is varied by 8.1 omitting from Schedule 1, all entries in columns 1 and 2 in relation to the chemicals ``Cloquintocet'' and ``Piroxofop''; 8.2 inserting in Schedule 1, entries in columns 1 and 2 respectively for ``Bromochloromethane Cattle meat (in the fat) 0.02 Cattle, edible offal of 0.02; Clodinafop-propargyl Edible offal (mammalian) 0.05 Eggs 0.05 Meat (mammalian) 0.05 Milks 0.05 Poultry, edible offal of 0.05 Poultry meat 0.05 Wheat 0.05; Clodinafop acid Edible offal (mammalian) 0.1 Eggs 0.1 Meat (mammalian) 0.1 Milks 0.1 Poultry, edible offal of 0.1 Poultry meat 0.1 Wheat 0.1; Cloquintocet-mexyl Edible offal (mammalian) 0.05 Eggs 0.05 Meat (mammalian) 0.05 Milks 0.05 Poultry, edible offal of 0.05 Poultry meat 0.05 Wheat 0.05; Cloquintocet acid Edible offal (mammalian) 0.1 Eggs 0.1 Meat (mammalian) 0.1 Milks 0.1 Poultry, edible offal of 0.1 Poultry meat 0.1 Wheat 0.1; 4,6-Diamino-2-cyclopropylamino- pyrimidine-5-carbonitrile Sheep meat (in the fat) 0.5 Sheep, edible offal of 0.5; Doramectin Cattle fat 0.02 Cattle meat 0.005 Cattle, edible offal of 0.02; 2-1-(Ethoxyimino)propyl-3-hydroxy-5-(3- butyrylmesityl) cyclohex-2-enone Oilseed 0.01 Legume vegetables 0.01 Pulses 0.01 Meat (mammalian) 0.01 Edible offal (mammalian) 0.01 Milks 0.01 Poultry meat 0.01 Poultry, edible offal of 0.01 Eggs 0.01; Fluquinconazole Apple 0.3 Pear 0.3 Grapes 0.5; Fluxofenim Sorghum 0.05; S-Hydroprene Sheep meat 0.03 Sheep, edible offal of 0.2; Lufenuron Cotton Seed 0.02; and Pyrithiobac sodium Cotton seed 0.01; 8.3 by inserting in Schedule 1, in relation to each chemical shown below in bold type, additional entries in columns 1 and 2 respectively as set out in relation to that chemical Bromoxynil Sugar cane 0.02 Sugar cane molasses 0.02 Cyhalothrin Citrus fruits 0.01 Potato 0.01 Cyproconazole Banana 0.5 Common bean (pods and/or immature seeds) 0.05 Grapes 0.5 Potato 0.02 Difenoconazole Carrot 0.5 Gibberellic acid Dried grapes 2 Glyphosate Rape seed 5 Rape seed oil, crude 0.05 Rape seed oil, edible 0.05 Imidacloprid Cotton seed 0.01 Cotton seed oil, crude 0.05 Ioxynil Sugar cane molasses 0.02 Metolachlor Sweet potato 0.2 Moxidectin Deer meat (in the fat) 1 Deer, edible offal of 0.2 Triadimenol Cotton seed 0.01 Cotton seed oil, crude 0.05 Virginiamycin Cattle milk 0.1''; and 8.4 omitting from column 2 of Schedule 1 the MRL for each entry relating to a chemical and food specified below, and substituting the MRL specified below ``Cyhalothrin Rape seed 0.02 Tomato 0.02 Difenoconazole Potato 0.02 Pyridaben Grapes 5''. 9. Standard A16 is varied by 9.1 inserting ``Thermomyces lanuginosus'' in column 2 of Group III of Table IV in the Schedule, in relation to the entry in column 1 for ``Hemicellulase endo-1,4--xylanase 3.2.1.8''; and 9.2 inserting after footnote 9 to Group III of Table IV in the Schedule ``Hemicellulase endo-1,4--xylanase may be produced from a genetically manipulated strain of Aspergillus oryzae containing the gene for hemicellulase isolated from Thermomyces lanuginosus and inserted by plasmids pA2X1T1 and pToC90.''. 10.] Standard B1 is varied by omitting ``Diastatic malt extract'' and ``Non-diastatic malt extract'' from the Schedule and inserting in the Schedule ``Malt Extract''. 11. Standard B3 is varied by inserting after paragraph (1) (b) (vii) ``(viii) polydextrose.''. 12. Standard B5 Malt and Malt Extract is deleted. 13. Standard D2 is varied by inserting after subparagraph (1) (b) (ii) (C) ``(D) not more than 250 g/kg of calcium disodium ethylenediaminetetraacetate;''. 14. Standard F1 is varied by inserting after paragraph (2A) (a) (v) ``(vi) vegetable gums specified in Group I of Table 1 in Standard A10.''. 15. Standard G1 is varied by inserting after paragraph (1) (a) (i) (B) ``(BA) may contain vitamins in accordance with Standard A9;''. 16. Standard G2 is varied by omitting ``A and D'' from subparagraph (1) (b) (ii) (H). 17. Standard G5 is varied by omitting ``A and D'' from paragraph 2 (3) (j). 18. Standard H2 is varied by 18.1 inserting after paragraph (11) (a) (v) ``(vi) mucorpepsin produced by a strain of Aspergillus oryzae carrying the gene coding for aspartic proteinase from Rhizomucor miehei.''; and 18.2 omitting ``1500 mg/kg'' from clause (18) and substituting ``2500 mg/kg''. 19. Standard H9 is varied by 19.1 omitting paragraph (1) (a) (i) and substituting ``(i) by coagulating milk, liquid milk products or materials obtained from these, through any one or more of (A) the action of protein coagulating enzymes, including (I) chymosin produced from the genetically manipulated organisms Aspergillus niger var awamori, Escherichia coli K-12 strain GE81 or Kluyveromyces lactis CHY 1; and (II) mucorpepsin produced by a strain of Aspergillus oryzae carrying the gene coding for aspartic proteinase from Rhizomucor miehei; (B) heat; or (C) acid; or''. 19.2 inserting after paragraph (1) (b) (vii) ``(viii) lysozyme.''; 19.3 omitting clause (8B) and substituting ``(8B) Shredded or grated cheese may contain not more than 20 g/kg in total of microcrystalline cellulose, powdered cellulose, silicon dioxide or mixtures of these.''; and 19.4omitting paragraph (10) and substituting ``(10) Amsterdam, Danbo, Edam, Esrom, Friese, Fynbo, Gouda, Havarti, Herrgardsost, Hushallsost, Leidse, Maribo, Norvegia, Saint-Paulin, Samsoe, Svecia and Tilsiter type cheeses may contain potassium nitrate or sodium nitrate or both in total proportion of not more than 50 mg/kg in the final product, calculated as the nitrate ion, provided that cheeses to which lysozyme has been added shall not contain added nitrate.''. 20. Standard K1 is varied by omitting ``defined in Standard B5'' from paragraph (j) of the definition of `sugar and related products' in subclause 1 (1). 21. Standard O1 is varied by 21.1 inserting after subparagraph (1) (b) (ii) (H) ``(I) artificial sweetening substances in accordance with Standard A8;''; 21.2 inserting after subparagraph (3) (b) (ii) (H) ``(I) artificial sweetening substances in accordance with Standard A8;''; and 21.3 inserting after subparagraph (6) (b) (ii) (F) ``(G) artificial sweetening substances in accordance with Standard A8;''. 22. Standard O2 is varied by omitting paragraph 3 (3) (c) and substituting ``(c) not more than (i) 115 mg/kg of sulphur dioxide; or (ii) 250 mg/kg of dimethyl dicarbonate; or (iii) 400 mg/kg of sorbic acid; or (iv) 400 mg/kg of benzoic acid;''. 23. Standard O4 is varied by omitting paragraph 2 (1) (k) and substituting ``(k) not more than (i) 115 mg/kg of sulphur dioxide; or (ii) 250 mg/kg of dimethyl dicarbonate; or (iii) 400 mg/kg of sorbic acid; or (iv) 400 mg/kg of benzoic acid;''. 24. Standard O7 is varied by omitting paragraph 1 (b) (ii) and substituting ``(ii) may have added to it (A) not more than 25 g/L of white sugar; (B) not more than 115 mg/L of sulphur dioxide; (C) not more than 400 mg/L of sorbic acid; (D) not more than 400 mg/L of benzoic acid; (E) not more than 250 mg/L of dimethyl dicarbonate; (F) vitamins in accordance with Standard A9.''. 25. Standard O9 is varied by omitting paragraph 2 (2) (k) and substituting ``(k) not more than (i) 115 mg/kg of sulphur dioxide; or (ii) 250 mg/kg of dimethyl dicarbonate; or (iii) 400 mg/kg of sorbic acid; or (iv) 400 mg/kg of benzoic acid;''. 26. Standard Q3 is varied by inserting after paragraph 5 (2) (b) ``(ba) colourings applied to external surfaces;''. 27. Standard R5 is varied by 27.1 inserting after subparagraph (5) (a) (i) ``(ia) in the case of strained foods that contain more than 3 g of protein per 100 kJ, the words `STRAINED (here insert the name of the food) ONLY SUITABLE FOR INFANTS AGED FROM 6 MONTHS';''; and 27.2 omitting paragraphs (7) (a) (ii)(iv) and substituting ``(ii) in the case of strained foods and junior foods, the food shall contain more than 0.75 g of protein per 100 kJ; (iii) in the case of foods for young children aged from 18 months to 3 years, the food shall contain more than 1.5 g of protein per 100 kJ.''. 28. Standard R9 is varied by inserting after subclause 8 (6) ``(7) An electrolyte drink may have added to it not more than 250 mg/kg of dimethyl dicarbonate.''.
Publication Date
15 May 1997

Notice Number

1997-gn2931

Page Number

1142