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 February and March 2000.
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. 48 to the Code.
3. Commencement
These variations commence on the date of publication of this New Zealand Gazette.
Schedule
[1] Standard A14 is varied by-
[1.1] inserting in columns 1 and 2 respectively of Schedule 1 each chemical shown in bold type below and its associated food and maximum residue limit for that food, listed below-
Benzofenap
Rice 0.02
Clomazone
Rice 0.01
Dicyclanil
Sheep fat 0.3
Sheep kidney 0.3
Sheep liver 0.3
Sheep meat 0.3
[1.2] omitting from columns 1 and 2 respectively of Schedule 1, in relation to each chemical shown in bold type below, the food and the maximum residue limit for that food listed below-
Abamectin
Peppers, sweet (capsicum) 0.02
Bifenthrin
Peppers, sweet (capsicum) 0.5
Carbendazim
Vegetables [except fruiting vegetables, cucurbits, fruiting vegetables other than cucurbits, mushrooms] 3
Dithiocarbamates
Garlic 0.2
Onion, bulb 4
Spring onion 4
Fenthion
Milks (in the fat) 0.2
Flumethrin
Cattle meat 0.05
Flumetsulam
Chick-pea (dry) 0.05
Edible offal (mammalian) 0.1
Field pea (dry) 0.1
Methamidophos
Cattle edible offal of 0.01
Cattle fat 0.01
Cattle meat 0.01
Goat, edible offal of 0.01
Goat fat 0.01
Goat meat 0.01
Sheep, edible offal of 0.01
Sheep meat 0.01
Methoprene
Cattle, edible offal of 0.1
Cattle meat (in the fat) 0.3
Pymetrozine
Brassica (cole or cabbage) vegetables 0.1
[1.3] inserting in columns 1 and 2 respectively of Schedule 1, in relation to each chemical shown in bold type below, the food and the maximum residue limit for that food listed below-
Abamectin
Egg Plant 0.02
Peppers 0.02
Bifenthrin
Barley 0.02
Chervil 0.5
Galangal, rhizomes 0.5
Herbs 0.5
Peppers 0.5
Pulses 0.02
Rucola (rocket) 0.5
Sugar cane 0.01
Turmeric root 0.5
Carbendazim
Chick-pea (dry) 1
Herbs 3
Turmeric root 3
Vegetables [except chick-peas, fruiting vegetables, cucurbits, fruiting vegetables other than cucurbits, mushrooms] 3
Chlorothalonil
Herbs 7
Turmeric root 7
Dithiocarbamates
Bulb vegetables 4
Chick-pea (dry) 0.5
Fenthion
Milks 0.2
Fluazifop-butyl
Chervil 1
Galangal, rhizomes 1
Herbs 1
Rucola (rocket) 1
Turmeric root 1
Flumethrin
Cattle meat (in the fat) 0.2
Flumetsulam
Maize 0.05
Pulses 0.05
Peanut 0.05
Fosetyl aluminium
Durian 5
Imidacloprid
Sugar cane 0.02
Iprodione
Herbs 5
Macadamia nuts 0.2
Turmeric root 5
Linuron
Herbs 0.05
Turmeric root 0.05
Metalaxyl
Durian 0.5
Metaldehyde
Herbs 1
Turmeric root 1
Methamidophos
Edible offal (mammalian) 0.01
Meat (mammalian) 0.01
Methidathion
Longan 0.5
Methoprene
Edible offal (mammalian) 0.01
Meat (mammalian) (in the fat) 0.3
Metolachlor
Sesame seeds 0.05
Pendimethalin
Assorted tropical and sub-tropical fruits-inedible peel 0.05
Permethrin
Chervil 5
Galangal, rhizomes 5
Herbs 5
Rucola (rocket) 5
Turmeric root 5
Phosphorous acid
Durian 100
Propargite
Mangosteen 3
Rambutan 3
Pymetrozine
Brassica (cole or cabbage) vegetables, head cabbages, flowerhead cabbages 0.1
Tebuconazole
Broad bean (dry) 0.5
Broad bean (green and immature seeds) 0.5
Bulb vegetables 0.01
Toltrazuril
Pig, edible offal of 2
Pig meat (in the fat) 1
[1.4] omitting from column 2 of Schedule 1 the maximum residue limit in relation to each chemical shown in bold type and each food shown below, and substituting the maximum residue limit shown below-
Cypermethrin
Milks (in the fat) 1
Rape seed 0.2
Rape seed oil, edible 0.2
Dimethoate
Peaches 3
Sethoxydim
Leek 0.3
Tebuconazole
Onion, bulb 0.01
Thiodicarb
Sorghum 0.5
Sunflower seed 0.05
[1.5] omitting the chemicals shown below, and all associated foods and maximum residue limits, from columns 1 and 2 respectively of Schedule 1-
Ceftiofur sodium
4,6-Diamino-2-cyclopropylamino-pyrimidine-5-carbonitrile
Gibberellic acid
[1.6] inserting in Schedule 3, under the heading HERBS AND SPICES subheading HERBS, new commodities specified below in relation to the categories specified.
Category New Commodity
Herbs Kaffir lime leaves;
Lemon balm,
Lemon grass,
Lemon verbena,
Mizuna
[2] Standard C1 is varied by omitting paragraph 60A(1)(a) and substituting-
(a) a product has been "cooked" if it has had its
core temperature maintained at 65°C for at least
10 minutes or an equivalent combination of time and higher temperature during production; and