Food Authority
Amendment No. 53
to the
Food Standards Code
AUSTRALIA NEW ZEALAND FOOD AUTHORITY
VARIATIONS TO THE FOOD STANDARDS CODE
(AMENDMENT No. 53)
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 November and December 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. 53 to the Code.
3. Commencement
These variations commence on the date of gazettal with the exception of:
1. Division 2 of Standard 1.5.2 - Food produced Using Gene Technology, which will commence on 7 December 2001; and
2. clause 2 of Standard 1.5.1 - Novel Foods, which will commence on 16 June 2001.
SCHEDULE
[1] Inserting the following Transitional Standard before the Table of Contents of the Food Standards Code -
TRANSITIONAL STANDARD FOR THE OPERATION OF VOLUME 1 AND
VOLUME 2 OF THE
FOOD STANDARDS CODE
Purpose
This Standard will operate from the time Volume 2 of the Food Standards Code (known as the joint Australia New Zealand Food Standards Code) comes into effect until such time as both Volume 1 (known as the Australian Food Standards Code) and relevant regulations within the New Zealand Food Regulations 1984 are repealed.
During this transitional period, this Standard requires that food either comply with Volume One (existing Australian Food Standards Code) or with Volume 2 (the joint Australia New Zealand Food Standards Code). In New Zealand, Volume One and Volume Two operate as alternatives to the New Zealand Food Regulations 1984. Therefore, for New Zealand purposes, food must comply with the New Zealand Food Regulations 1984 or Volume One or Volume Two, but not a combination of any two or three.
Manufacturers will need to choose which volume they wish to manufacture to for the food manufactured. Food may not comply with a combination of parts of Volume One, parts of Volume Two and, in New Zealand parts of the Food Regulations. It should be noted that, other than those Standards in Chapter 3 of Volume Two, which only apply in Australia, the requirement does not apply to the manufacturer but rather the food being manufactured. Therefore, if the manufacturer makes two kinds of food, this Standard allows one kind of food to be manufactured, say to Volume One requirements, and the other kind of food to Volume Two.
Table of Provisions
1 Interpretation
2 Transitional operation of Volume One and Volume Two
Clauses
1 Interpretation
Volume One means Volume One of the Australia New Zealand Food Standards Code published under the name 'Food Standards Code' or, in the case of New Zealand, that Code other than Standard A14 and clauses (2) and (4) of Standard K2.
Volume Two means Volume Two of the Australia New Zealand Food Standards Code, published under the name 'Food Standards Code' or in the case of New Zealand, that Code other than Chapter 3.
2 Transitional operation of Volume One and Volume Two
(1) Food must comply with -
(a) Volume One; or
(b) Volume Two;
but not a combination of the both.
(2) Notwithstanding the operation of subclause (1) -
(a) food businesses and food handlers must comply with Chapter 3 of Volume Two; and
(b) food must comply with Standard A18 of Volume One; and
(c) for the purposes of infant formula products, Volume One exclusively applies.
(3) Paragraphs (2)(a) and (b) do not apply in New Zealand.
Editorial note:
In New Zealand, Volume One and Volume Two operate as alternatives to the New Zealand Food Regulations 1984. Therefore, for New Zealand purposes, food must comply with the New Zealand Food Regulations or Volume One or Volume Two, but not a combination of any two or three.
[2] Inserting the following after the Amendments History of the Food Standards Code -
TABLE OF CONTENTS
VOLUME 2
TABLE OF CONTENTS
COMMENTARY
FOOD STANDARDS
CHAPTER 1 - GENERAL FOOD STANDARDS
PART 1.1 Preliminary
Standard 1.1.1 Preliminary Provisions - Application, Interpretation and General Prohibitions
Standard 1.1.2 Supplementary Definitions for Foods
Standard 1.1.3 Transitional and Temporary Standards
PART 1.2 Labelling and other Information Requirements
Standard 1.2.1 Application of Labelling and Other Information Requirements
Standard 1.2.2 Food Identification Requirements
Standard 1.2.3 Mandatory Advisory Statements and Declarations
Standard 1.2.4 Labelling of Ingredients
Standard 1.2.5 Date Marking of Packaged Food
Standard 1.2.6 Directions for Use and Storage
Standard 1.2.7 Reserved (Representations about Food)
Standard 1.2.8 Nutrition Information Requirements
Standard 1.2.9 Legibility Requirements
Standard 1.2.10 Characterising Ingredients and Components of Food
PART 1.3 Substances Added to Food
Standard 1.3.1 Food Additives
Standard 1.3.2 Vitamins and Minerals
Standard 1.3.3 Processing Aids
Standard 1.3.4 Identity and Purity
PART 1.4 Contaminants and Residues
Standard 1.4.1 Contaminants and Natural Toxicants
Standard 1.4.2 Maximum Residue Limits (Australia Only)
Standard 1.4.3 Articles and Materials in Contact with Food
Standard 1.4.4 Prohibited and Restricted Plants and Fungi
PART 1.5 Foods Requiring Pre-Market Clearance
Standard 1.5.1 Novel Foods
Standard 1.5.2 Food Produced Using Gene Technology
Standard 1.5.3 Food Irradiation
PART 1.6 Microbiological and Processing Requirements
Standard 1.6.1 Microbiological Limits for Food
Standard 1.6.2 Processing Requirements (Australia Only)
CHAPTER 2 - FOOD PRODUCT STANDARDS
PART 2.1 Cereals
Standard 2.1.1 Cereals and Cereal Products
PART 2.2 Meat, Eggs and Fish
Standard 2.2.1 Meat and Meat Products
Standard 2.2.2 Egg and Egg Products
Standard 2.2.3 Fish and Fish Products
PART 2.3 Fruits and Vegetables
Standard 2.3.1 Fruit and Vegetables
PART 2.4 Edible Oils
Standard 2.4.1 Edible Oils
Standard 2.4.2 Edible Oil Spreads
PART 2.5 Dairy Products
Standard 2.5.1 Milk
Standard 2.5.2 Cream
Standard 2.5.3 Fermented Milk Products
Standard 2.5.4 Cheese
Standard 2.5.5 Butter
Standard 2.5.6 Ice Cream
Standard 2.5.7 Dried Milks, Evaporated Milks and Condensed Milks
PART 2.6 Non-alcoholic Beverages
Standard 2.6.1 Fruit Juice and Vegetable Juice
Standard 2.6.2 Non-Alcoholic Beverages and Brewed Soft Drinks
Standard 2.6.3 Kava
PART 2.7 Alcoholic Beverages
Standard 2.7.1 Labelling of Alcoholic Beverages and Food Containing Alcohol
Standard 2.7.2 Beer
Standard 2.7.3 Fruit Wine and Vegetable Wine
Standard 2.7.4 Wine and Wine Product
Standard 2.7.5 Spirits
PART 2.8 Sugars and Honey
Standard 2.8.1 Sugars
Standard 2.8.2 Honey
PART 2.9 Special Purpose Foods
Standard 2.9.1 Reserved (Infant Formula Products)
Standard 2.9.2 Foods for Infants
Standard 2.9.3 Formulated Meal Replacements and Formulated Supplementary Foods
Standard 2.9.4 Formulated Supplementary Sports Foods
Standard 2.9.5 Reserved (Medical Foods)
Standard 2.9.6 Reserved (Foods Formulated for Special Diets)
Standard 2.9.7 Reserved (Macronutrient Modified Foods)
PART 2.10 Standards for Other Foods
Standard 2.10.1 Vinegar and Related Products
Standard 2.10.2 Salt and Salt Products
CHAPTER 3 - FOOD SAFETY STANDARDS
(AUSTRALIA ONLY)
PART 3.1 Preliminary
Standard 3.1.1 Interpretation and Application
PART 3.2 Food Safety Requirements
Standard 3.2.1 Food Safety Programs
Standard 3.2.2 Food Safety Practices and General Requirements
Standard 3.2.3 Food Premises and Equipment
COMMENTARY
THE AUSTRALIA NEW ZEALAND FOOD STANDARDS SYSTEM
The Australia New Zealand food standards system is a cooperative arrangement between Australia, New Zealand and the Australian States and mainland Territories to develop and implement uniform food standards.
The system for the development of joint Australia New Zealand food standards is established under a treaty between Australia and New Zealand signed in December 1995. Within Australia, the system is based upon a 1991 Commonwealth, State and Territory Agreement in relation to the adoption of uniform food standard.
The system is implemented by food legislation in each State and Territory and in New Zealand, and by the Australia New Zealand Food Authority Act 1991 (the ANZFA Act) of the Commonwealth of Australia. The ANZFA Act establishes the mechanisms for the development of joint food regulatory measures (a food standard or a code of practice) and creates the Australia New Zealand Food Authority as the agency responsible for the development and maintenance of a joint Australia New Zealand Food Standards Code.
Although food standards are developed by the Australia New Zealand Food Authority, responsibility for enforcing and policing food standards rests with the States and Territories in Australia and the New Zealand government in New Zealand. Each government has one or more agencies responsible for food surveillance within their health administration charged with the task of ensuring the requirements of the Food Standards Code are met.
Australia New Zealand Food Standards Code
The Food Standards Code is a collection of individual food standards. Standards on related matters are grouped together into Parts, which in turn are collected together into three Chapters. Chapter 1 deals with standards which apply to all foods, however, New Zealand regulates its own Maximum Residue Limits (MRLs) for food, and Standard 1.4.2 regulates MRLs in Australia only. Chapter 2 deals with standards affecting particular classes of foods. Chapter 3 deals with food hygiene issues in Australia. New Zealand has its own food hygiene arrangements, and food hygiene is not part of the joint food standards system.
Food standards have the force of law. It is an offence in New Zealand, and a criminal offence in Australia to supply food which does not comply with relevant food standards. Notwithstanding food standards, it is also an offence to sell food which is damaged, deteriorated or perished, which is adulterated, or which is unfit for human consumption. Because food standards are given legal effect by State, Territory and New Zealand laws, it is important to read this Food Standards Code in conjunction with the relevant food legislation.
This Code should also be read in conjunction with other applicable laws, such as the Australian Trade Practices Act and the New Zealand and State and Territory Fair Trading Acts. The provisions in these Acts, particularly relating to conduct which is false, misleading or deceptive, apply to the supply of food in trade and commerce.
Food standards are developed or varied by the Australia New Zealand Food Authority, either by application from any agency or body or by a proposal of its own initiative. Notices are published in Australia and New Zealand seeking comment from the public on applications and proposals.
When assessing a food regulatory measure matter, the Authority is required to take into account:
o any submissions received from the public in response to its public notices;
o three statutory objectives listed in order of priority:
(a) the protection of public health and safety;
(b) the provision of adequate information relating to food to enable consumers to make informed choices;
(c) the prevention of misleading or deceptive conduct;
· Other factors set out in the Act, are:
(a) the need for standards to be based on risk analysis using the best available scientific evidence;
(b) the promotion of consistency between domestic and international food standards;
(c) the desirability of an efficient and internationally competitive food industry; and
(d) the promotion of fair trading in food.
o relevant New Zealand standards; and
o any other relevant matters.
Standards or variations to standards developed by the Authority are recommended for adoption to a council of Health Ministers known as the Australia New Zealand Food Standards Council. This Council is the decision-making body about food standards. It meets approximately twice a year, but most business is conducted out-of-session through correspondence.
Standards adopted by the Council are published in the Commonwealth of Australia Gazette and the New Zealand Gazette. Where appropriate, a commencement date for the standard is also specified. The standards published in the Gazettes are adopted by reference and without amendment into the food laws of the States and Territories and of New Zealand.
How to seek a variation to a food standard
If you wish to apply for the development of a new standard, or variation of an existing standard, an application form can be obtained by writing to the Standards Liaison Officer at either of the addresses shown below:
Australia New Zealand Food Authority Australia New Zealand Food Authority
PO Box 7186 PO Box 10559 The Terrace
Canberra MC ACT 2610 Wellington 6036
AUSTRALIA NEW ZEALAND
Standard 1.1.1
Preliminary Provisions - Application, Interpretation and General Prohibitions
Purpose
This Standard sets out preliminary provisions which apply generally to the Australia
New Zealand Food Standards Code. General application and interpretation provisions are contained in this Standard. Application and interpretation provisions specific to individual food standards are to be found in those specific standards.
This Standard should always be consulted as a starting point in the use of the Code because it regulates the general operation of the Code in its entirety. Many definitions which have general application to the Code are contained in this Standard.
Editorial note:
This Code is adopted as the required standards for food produced in New Zealand and the States, Territories and Commonwealth of Australia in relation to food sold and/or imported into both countries under the following Acts -
Food Act 1981 (New Zealand)
Health Act 1911 (Western Australia)
Food Act 1992 (Australian Capital Territory)
Food Act 1981 (Queensland)
Food Act 1989 (New South Wales)
Food Act 1998 (Tasmania)
Food Act 1986 (Northern Territory)
Food Act 1984 (Victoria)
Food Act 1985 (South Australia)
Imported Food Control Act 1992 (Commonwealth)
Table of Provisions
Division 1 - Interpretation and Application
1 Application of this Code
2 Interpretation
3 Prescribed standards for food
4 Reference to Acts
5 Guidelines and Editorial notes
6 Units of measurement
7 Interpretation of compositional provisions
8 Glossary of symbols and units
Division 2 - General Prohibitions
9 Prohibition on addition of nutritive substances to food
10 Addition of "other foods"
11 Prohibition on altering labels
12 Modification of prescribed statement
13 Application of labelling provisions to advertising
Schedule Permitted forms, Recommended Dietary Intakes (RDIs) and the Estimated Safe and Adequate Daily Dietary Intakes (ESADDIs) for vitamins and minerals
Clauses
Division 1 - Interpretation and Application
1 Application of this Code
Unless specifically provided elsewhere in this Code, the provisions of this Code apply to food which is -
(a) sold or prepared for sale in Australia and/or New Zealand; and/or
(b) imported into Australia and/or New Zealand.
Editorial note:
Food for which no specific standard is contained in Chapter 2 of this Code, must comply with the general provisions of Chapter 1.
2 Interpretation
Unless expressly defined elsewhere in this Code -
Act means the Act, as amended or, as the case may be, Ordinance of a State, Territory, External Territory, Commonwealth or New Zealand, under the authority of which this Code is enforced.
ANZS means a joint Australia New Zealand Standard published by Standards Australia.
AOAC means the publication entitled "Official methods of Analysis of AOAC International" published by AOAC International, Virginia USA and includes earlier editions of this publication under its previous name.
AS means an Australian Standard published by Standards Australia.
Australian Approved Name means a name included in the "Herbal Substances AAN List" of the "Australian Approved Names List".
Australian Approved Names List means the list of names or terms included in the document entitled "Australian Approved Names for Pharmaceutical Substances" published by the Therapeutic Goods Administration in its edition "TGA Approved Terminology for Medicines" dated July 1999.

average quantity in relation to a substance in a food is the quantity determined from one or more of the following -
(a) the manufacturer's analysis of the food; or
(b) calculation from the actual or average quantity of nutrients in the ingredients used; or
(c) calculation from generally accepted data;
which best represents the quantity of the substance that the food contains, allowing for seasonal variability and other known factors that could cause actual values to vary.
Editorial note:
The substances referred to in the definition of 'average quantity' are, for example, sodium, potassium, fatty acids, amino acids and vitamins and minerals.
bulk cargo container means an article of transport equipment, being a lift van, movable tank, or other similar structure -
(a) of a permanent character and accordingly strong enough to be suitable for repeated use; and
(b) specifically designed to facilitate the carriage of goods by one or more modes of transport, without immediate repacking; and
(c) fitted with devices permitting its ready handling and its transfer from one mode of transport to another; and
(d) so designed as to be easy to fill and empty; and
(e) having an internal volume of one cubic metre or more; and
(f) includes the normal accessories and equipment of the container, when imported with the container and used exclusively with it; and
(g) shipping container or aircraft cargo container;
but does not include -
(h) any vehicle, or any ordinary packing case, crate, box, or other similar article used for packing.
business address means a description of the location of the premises from which the business in question is being operated, but does not include a postal address.
claim means any statement, representation, information, design, words or reference in relation to a food which is not mandatory in this Code.
Editorial note:
A claim may be made for example, on the label on a package of food or in an advertisement.
Code means the Australia New Zealand Food Standards Code as defined in section 3 of the Australia New Zealand Food Authority Act 1991.
code number, used in relation to a food additive, means either -
(a) the number set out in the Schedules to Standard 1.3.1 in relation to that food additive; or
(b) the number referred to in (a) preceded by the letter "E".
Commonwealth means the Commonwealth of Australia.
component means any substance including a food additive used in the preparation of an ingredient and present in the final product in a primary or modified form.
ESADDI means, for a vitamin or mineral in column 1 of the Schedule, the Estimated Safe and Adequate Daily Dietary Intake, specified for that vitamin or mineral -
(a) in column 3; and
(b) in column 4 for children aged one to three years;
calculated and expressed in the form specified in column 2.
fund raising events means events that raise funds solely for community or charitable causes and not for personal financial gain.
label means any tag, brand, mark or statement in writing or any representation or design or descriptive matter on or attached to or used in connection with or accompanying any food or package.
lot means a quantity of food which is prepared or packed under essentially the same conditions usually -
(a) from a particular preparation or packing unit; and
(b) during a particular time ordinarily not exceeding 24 hours.
lot identification means information which indicates, in a clearly identifiable form, the -
(a) premises where the food was packed or prepared; and
(b) lot of the food in question.
nutrition information panel or panel means a panel which complies with the requirements of Division 2 of Standard 1.2.8.
nutritive substance means a substance not normally consumed as a food in itself and not normally used as an ingredient of food, but which, after extraction and/or refinement, or synthesis, is intentionally added to a food to achieve a nutritional purpose, and includes vitamins, minerals, amino acids, electrolytes and nucleotides.
NZS means a New Zealand Standard published by Standards New Zealand.
package means any container or wrapper in or by which food intended for sale is wholly or partly encased, covered, enclosed, contained or packaged and, in the case of food carried or sold or intended to be carried and sold in more than one package, includes every such package, but does not include -
(a) bulk cargo containers; or
(b) pallet overwraps; or
(c) crates and packages which do not obscure labels on the food; or
(d) transportation vehicles.
permitted form means a form of a vitamin or mineral specified in column 2 of the Schedule.
prescribed name means a name by which a food is defined or described in a Standard, and is declared in this Code to be a prescribed name.
RDI means, for a vitamin or mineral in column 1 of the Schedule, the Recommended Dietary Intake, specified for that vitamin or mineral -
(a) in column 3; and
(b) in column 4 for children aged one to three years;
calculated and expressed in the form specified in column 2.
Editorial note:
The RDIs used in this Code are based on those published by the National Health and Medical Research Council (NHMRC) of Australia in 1991.
relevant authority means the authority responsible for the enforcement of this Code.
State means a State of the Commonwealth of Australia.
statement of ingredients means a statement as required in Standard 1.2.4 in this Code.
supplier means the packer, manufacturer, vendor or importer of the food in question.
Territory means a Territory of the Commonwealth of Australia.
warning statement means a statement required to be expressed in the text as so prescribed in this Code, in -
(a) clause 3 of Standard 1.1.3; and
(b) clause 3 of Standard 1.2.3; and
(c) clause 3 of Standard 2.6.3; and
(d) subclauses 15(1), 15(3), and 27(1) of Standard 2.9.1; and
(e) ragraph 5(3)(c) and subclause 6(2) of Standard 2.9.2; and
(f) subclauses 3(3) and 3(4) of Standard 2.9.4.
3 Prescribed standards for food
A reference in this Code to the nature, substance, composition, strength, weight, volume, quantity, purity or quality of any food, article, ingredient or component is the prescribed standard for that food, article, ingredient or component.
Editorial note:
It is an offence under State and Territory and Commonwealth legislation for food not to comply with a prescribed standard where a prescribed standard has been established for that food. This Code establishes that "prescribed standard".
It is an offence under the New Zealand Food Act 1981 for food not to comply with applicable food standards issued under that Act.
4 Reference to Acts
In this Code, a reference to an Act includes any regulations made under that Act.
5 Guidelines and editorial notes
(1) In this Code, guidelines as developed by the Australia New Zealand Food Authority pursuant to paragraph 7(1)(c) of the Australia New Zealand Food Authority Act 1991, to assist in the interpretation of the Code are not legally binding.
(2) In this Code, editorial notes are for information only and are not legally binding.
6 Units of measurement
(1) A symbol of measurement used in this Code -
(a) has the meaning assigned to it under the Australian National Measurement Act 1960 as amended, or the New Zealand Weights and Measures Act 1987; or
(b) if there is no meaning assigned under the Australian National Measurement Act 1960 as amended, or the New Zealand Weights and Measures Act 1987 as amended has the meaning assigned to it in the Systeme Internationale d'Unites; or
(c) if there is no meaning assigned in the Australian National Measurement Act 1960 or the New Zealand Weights and Measures Act 1987 as amended or the Systeme Internationale d'Unites, has the same meaning assigned to it in the Glossary of Units in this Standard.
(2) Where a unit of measurement is referred to in the heading of a table in this Code, the amounts specified in the table are to be measured according to those units unless a different unit of measurement is specified in relation to a particular item in the table.
7 Interpretation of compositional provisions
A reference to a compositional permission or requirement in this Code is a reference to the composition of the final food, unless expressly stated otherwise.
8 Glossary of symbols and units
Symbols and units used in this Code have the following meanings -
Symbol/Unit Meaning
% per cent
Bq becquerel
°C degrees Celsius
cfu/g colony forming units per gram
Cal or kcal kilocalorie
cm2 square centimetre
cm centimetre
dm2 square decimetre
g gram
gN/kg gram of nitrogen/kg
Gy Grays
J joule
kg kilogram
kJ kilojoule
kPa kilopascal
L or l litre
M Molar concentration
mg milligram
mg/kg milligram/kilogram
milliequiv milliequivalent
mL or ml millilitre
m/m mass per mass
mm millimetre
mmol millimole
mOsm milliosmoles
nm nanometre
Osm osmoles
Pa pascal
ppm parts per million
mg or mcg microgram
mg/kg microgram/kilogram
mL or ml microlitre
mm micrometre
Division 2 - General Prohibitions
9 Prohibition on addition of nutritive substances to food
Nutritive substances must not be added to food unless expressly permitted in this Code.
10 Addition of "other foods"
(1) A reference to the addition or use of "other foods" in the composition of a food for which a standard is prescribed is not a permission for the addition or use of a nutritive substance, vitamin, mineral, processing aid or food additive in the food.
(2) A reference to the addition or use of "foods" in Part 1.3 of this Code, is not a permission for the addition of a nutritive substance, vitamin, mineral, processing aid or food additive to a food.
(3) In cases where no specific foods are authorised for addition in a standard, any other food or anything that may be lawfully added to that food may be added.
(4) Compositional requirements for a food apply to the final food irrespective of any presence or permission to add other foods.
11 Prohibition on altering labels
(1) Subject to subclause (2), the label on package of food must not be altered, removed, erased, obliterated or obscured except with the permission of the relevant authority.
(2) A package of food may be relabelled by placing a new label over the incorrect one provided that the new label is not able to be removed so that the incorrect information is visible.
12 Modification of prescribed statements
A statement or information which is required by this Code or the relevant Act to be included in a label or advertisement for food, may include words which modify that statement or information provided that those words do not contradict, or detract from the intended effect of, the required statement or information.
13 Application of labelling provisions to advertising
Advertisements for food must not contain any statement, information, designs or representations which are prohibited by this Code from being included in a label for that food.
Schedule
Permitted Forms of Recommended Dietary
Intakes (RDIs) and Estimated Safe and Adequate Daily Dietary Intakes (ESADDIs) for Vitamins and Minerals
Column 1 Column 2 Column 3 Column 4
Vitamin or Mineral Permitted Forms RDI (unless stated otherwise) RDI (unless stated otherwise) for children aged 1 - 3 years
Vitamins
Vitamin A Retinol Formsvitamin A (retinol)vitamin A acetate (retinyl acetate)vitamin A palmitate (retinyl palmitate)vitamin A propionate (retinyl propionate) Carotenoid Formsbeta-apo-8'-carotenalbeta -carotene-synthetic carotenes-naturalbeta -apo-8'-carotenoic acid ethyl ester 750 µg retinol equivalents1 300 µg retinol equivalents1
Thiamin (Vitamin B1) thiamin hydrochloridethiamin mononitratethiamin monophosphate 1.1 mg thiamin 0.5 mg thiamin
Riboflavin (Vitamin B2) riboflavin riboflavin 5'-phosphate sodium 1.7 mg riboflavin 0.8 mg riboflavin
Niacin niacinamide (nicotinamide)nicotinic acid 10 mg niacin2 5 mg niacin2
Folate folic acid 200 µg folic acid 100 µg folic acid
Vitamin B6 pyridoxine hydrochloride 1.6 mg pyridoxine 0.7 mg pyridoxine
Vitamin B12 cyanocobalaminhydroxocobalamin 2.0 µg cyanocobalamin 1.0 µg cyanocobalamin
Schedule (Continued)
Column 1 Column 2 Column 3 Column 4
Vitamin or Mineral Permitted Forms RDI (unless stated otherwise) RDI (unless stated otherwise) for children aged 1 - 3 years
Vitamins (Continued)
Biotin No permitted form specified 30 µg biotin (ESADDI) 8 µg biotin (ESADDI)
Pantothenic acid No permitted form specified 5.0 mg pantothenic acid (ESADDI) 2.0 mg pantothenic acid (ESADDI)
Vitamin C L-ascorbic acidascorbyl palmitatecalcium ascorbatepotassium ascorbate sodium ascorbate 40 mg in total of L-ascorbic acid and dehydroascorbic acid 30 mg in total of L-ascorbic acid and dehydroascorbic acid
Vitamin D vitamin D2 (ergocalciferol)vitamin D3 (cholecalciferol) 10 µg cholecalciferol3 5 µg cholecalciferol3
Vitamin E dl-alpha-tocopherold- alpha -tocopherol concentratetocopherols concentrate, mixedd- alpha -tocopheryl acetatedl- alpha -tocopheryl acetated- alpha -tocopheryl acetate concentrated- alpha -tocopheryl acid succinate 10 mg alpha -tocopherol equivalents4 5 mg alpha -tocopherol equivalents4
Vitamin K No permitted form specified 80 µg phylloquinone (ESADDI) 15 µg phylloquinone (ESADDI)
Minerals
Calcium calcium carbonatecalcium chloridecalcium chloride, anhydrouscalcium chloride solutioncalcium citratecalcium gluconate 800 mg calcium 700 mg calcium
Schedule (Continued)
Column 1 Column 2 Column 3 Column 4
Mineralscontinued
Vitamin or Mineral Permitted Forms RDI (unless stated otherwise) RDI (unless stated otherwise) for children aged 1 - 3 years
Calcium (Continued) calcium glycerophosphatecalcium lactatecalcium oxidecalcium phosphate, dibasiccalcium phosphate, monobasiccalcium phosphate, tribasiccalcium sodium lactatecalcium sulphate 800 mg calcium 700 mg calcium
Chromium No permitted form specified 200 µg chromium (ESADDI) 60 µg chromium (ESADDI)
Copper No permitted form specified 3.0 mg copper (ESADDI) 0.8 mg copper (ESADDI)
Iron ferric ammonium citrate, brown or greenferric ammonium phosphateferric citrateferric hydroxideferric phosphateferric pyrophosphateferric sulphate (iron III sulphate)ferrous carbonateferrous citrateferrous fumarateferrous gluconateferrous lactateferrous succinateferrous sulphate (iron II sulphate)ferrous sulphate, driediron, reduced (ferrum reductum) 12 mg iron 6 mg iron
Schedule (Continued)
Column 1 Column 2 Column 3 Column 4
Mineralscontinued
Vitamin or Mineral Permitted Forms RDI (unless stated otherwise) RDI (unless stated otherwise) for children aged 1 - 3 years
Iodine potassium iodatepotassium iodidesodium iodatesodium iodide 150 µg iodine 70 µg iodine
Magnesium magnesium carbonatemagnesium chloridemagnesium gluconatemagnesium oxidemagnesium phosphate, dibasicmagnesium phosphate, tribasicmagnesium sulphate 320 mg magnesium 80 mg magnesium
Manganese No permitted form specified 5.0 mg manganese (ESADDI) 1.5 mg manganese (ESADDI)
Molybdenum No permitted form specified 250 µg molybdenum (ESADDI) 50 µg molybdenum (ESADDI)
Phosphorus calcium phosphate, dibasiccalcium phosphate, monobasiccalcium phosphate, tribasicbone phosphatemagnesium phosphate, dibasicmagnesium phosphate, tribasiccalcium glycerophosphatepotassium glycerophosphatephosphoric acidpotassium phosphate, dibasicpotassium phosphate, monobasicsodium phosphate, dibasic 1000 mg phosphorus 500 mg phosphorus
Schedule (Continued)
Column 1 Column 2 Column 3 Column 4
Vitamin or Mineral Permitted Forms RDI (unless stated otherwise) RDI (unless stated otherwise) for children aged 1 - 3 years
Mineralscontinued
Selenium No permitted forms specified 70 µg selenium 25 µg selenium
Zinc zinc acetate zinc chloridezinc gluconatezinc lactatezinc oxidezinc sulphate 12 mg zinc 4.5 mg zinc
FOOTNOTES TO SCHEDULE
1 Calculation of retinol equivalents for carotenoid form of vitamin A.
Carotenoid Form Conversion Factor(µg/1 µg retinol equivalents)
beta-apo-8'-carotenal 12
beta-carotene-synthetic 6
carotenes-natural 12
beta-apo-8'-carotenoic acid ethyl ester 12
2 This figure represents the proportion of the RDI provided by pre-formed niacin in foods and excludes the niacin provided from the conversion of the amino acid tryptophan.
3 Recommended daily oral intake as a supplement, for those Australians not exposed to sunlight. Because of the major role of sunlight in determining vitamin D status, a RDI for vitamin D was not developed for the Australian population.
4 Calculation of alpha-tocopherol equivalents for vitamin E.
Vitamin E Form Conversion Factor(µg/1 µg alpha-tocopherol equivalents)
dl-alpha-tocopherol 1.36
d-alpha-tocopherol concentrate *
tocopherols concentrate, mixed *
d-alpha-tocopherol acetate 1.10
dl-alpha-tocopherol acetate 1.49
d-alpha-tocopherol acetate concentrate *
d-alpha-tocopherol acid succinate 1.23
*Conversion factor determined by composition of the form of Vitamin E.
Standard 1.1.2
Supplementary Definitions for Foods
Purpose
This Standard sets out definitions for foods which do not have specific compositional requirements elsewhere in this Code.
Table of Provisions
1 Definitions
Clauses
1 Definitions
In this Code -
chocolate means the confectionery product characterised by the presence of cocoa bean derivatives prepared from a minimum of 200g/kg of cocoa bean derivatives.
cocoa means the powdered product prepared from cocoa beans from which a portion of the fat may have been removed, with or without the addition of salt and/or spices.
coffee means the product prepared by roasting and/or grinding of coffee beans.
decaffeinated coffee means coffee from which most of the caffeine has been removed and which contains no more than 1g/kg of anhydrous caffeine on a dry basis.
decaffeinated soluble coffee or instant coffee and decaffeinated soluble or instant tea mean soluble or instant coffee or soluble or instant tea from which most of the caffeine has been removed and which contains no more than 3g/kg of anhydrous caffeine on a dry basis.
decaffeinated tea means tea from which most of the caffeine has been removed and which contains no more than 4g/kg of anhydrous caffeine on a dry basis.
gelatine means a protein product prepared from animal skin, bone or other collagenous material, or any combination thereof.
instant coffee or soluble coffee means the dried soluble solids prepared or extracted from the water extraction of coffee.
instant tea or soluble tea means dried soluble solids obtained from the water extraction of tea.
tea means the product made from the leaves and leaf buds of one or more of varieties and cultivars of Camelia sinensis (L.) O. Kuntz.
Standard 1.1.3
Transitional and Temporary Standards
Purpose
This Standard temporarily applies a number of provisions of the Australian Food Standards Code to this Code (the Australia New Zealand Food Standards Code) for a 'transitional period'. This transitional period operates from the commencement of this Code to the concurrent repeal of the Australian Food Standards Code and the New Zealand Food Regulations 1984.
Table of Provisions
1 Prohibition on the making of health claims in relation to food
2 Country of origin labelling requirements
3 Warning statement for condensed milk, modified milk and skim milk
4 Labelling of royal jelly or food containing royal jelly
Clauses
1 Prohibition on the making of health claims in relation to food
(1) Save where otherwise expressly prescribed by this Code, any label on a package containing or any advertisement for food shall not include a claim for therapeutic or prophylactic action or a claim described by words of similar import.
(2) Any label on a package containing or an advertisement for a food shall not include the word 'health' or any word or words of similar import as a part of or in conjunction with the name of the food.
(3) Save where otherwise expressly prescribed by this Code, any label on a package containing or any advertisement for food shall not contain any word, statement, claim, express or implied, or design that directly or by implication could be interpreted as advice of a medical nature from any person.
(4) Save where otherwise expressly prescribed by this Code, the label on a package containing or any advertisement for food shall not contain the name of or a reference to any disease or physiological condition.
(5) Subject to subclauses (6), (7) and (8), a food listed in column 1 of the Table to this subclause may have a health claim listed in column 3 of the Table made in respect of that food, provided that the food meets the relevant eligibility criteria in column 2 of the Table.
Table to subclause 1(5) - Permitted Health Claims
Column 1Food Column 2Eligibility CriteriaAmounts specified are per each serving as specified in the nutrition information panel Column 3Permitted Claim
PRIMARY FOODSEggsEggsFruitAvocadoGrapefruitOrangeLegumesMcKenzie's Borlotti BeansMcKenzie's Cannellini BeansMcKenzie's Chick PeasMcKenzie's Dried (Whole Green) PeasMcKenzie's Green Split PeasMcKenzie's Haricot BeansMcKenzie's Italian Style Soup MixMcKenzie's Lima BeansMcKenzie's Red Kidney BeansMcKenzie's Red Split LentilsMcKenzie's Soya BeansMcKenzie's Whole Green LentilsMcKenzie's Yellow Split PeasMellow Yellow Red Kidney BeansMellow Yellow Soya BeansMellow Yellow Chick PeasSanitarium Red Kidney BeansNutsPeanutsVegetablesBeetrootBroccoliBrussels Sprouts Primary foods as defined in Standard 1.3.2Contains at least 40 micrograms folate.Other foodsContains at least 40 micrograms folate and not more than - (A) 14 g fat, of which no more than 5 g is saturated fat;(B) 500 mg sodium; and(C) 10 g in total of added sugars and honey. A claim which states -(a) that increased maternal folate consumption in at least the month before and 3 months following conception may reduce the risk of fetal neural tube defects; and(b) the recommendation that women consume a minimum of 400 micrograms folate per day in at least the month before and at least the first 3 months following conception.
Table to subclause 1(5) - Permitted Health Claims (Continued)
Column 1Food Column 2Eligibility CriteriaAmounts specified are per each serving as specified in the nutrition information panel Column 3Permitted Claim
CabbageCauliflowerEnglish SpinachGreen beansHarvest FreshCuts Vegetable MedleyLeeksLettuceMushroomsParsnipZucchiniSweet cornWatties Garden PeasWatties Baby PeasWatties Choice Cut Green BeansWatties Supersweet CornPROCESSED FOODSBreadBurgen Sunflower Barley and Sunflower Seed LoafBurgen High Bake Heritage RyeBurgen High Bake Heritage WhiteBurgen High Bake Heritage Granary MaltBurgen High Bake Heritage Soy and LinseedBurgen High Bake Heritage WholemealBurgen Mixed Grain LoafBurgen Mixed Grain Fruit LoafBurgen Oat Bran and Honey LoafBurgen Traditional Rye LoafBurgen Soy-Lin LoafPro-RolSwiss MaidTip Top English MuffinsTip Top Holsom's WholemealTip Top Holsom's Wholemeal ToastTip Top Holsom's Wholemeal with WheatgermTip Top Holsom's Wholemeal with Wheatgerm ToastTip Top Hyfibe WhiteTip Top Hyfibe White MuffinsTip Top Hyfibe White ThickTip Top Multigrain Primary foods as defined in Standard 1.3.2Contains at least 40 micrograms folate.Other foodsContains at least 40 micrograms folate and not more than - (A) 14 g fat, of which no more than 5 g is saturated fat;(B) 500 mg sodium; and(C) 10 g in total of added sugars and honey. A claim which states -(a) that increased maternal folate consumption in at least the month before and 3 months following conception may reduce the risk of fetal neural tube defects; and(b) the recommendation that women consume a minimum of 400 micrograms folate per day in at least the month before and at least the first 3 months following conception.
Table to subclause 1(5) - Permitted Health Claims (Continued)
Column 1Food Column 2Eligibility CriteriaAmounts specified are per each serving as specified in the nutrition information panel Column 3Permitted Claim
Tip Top Multigrain 9 GrainTip Top Multigrain 9 Grain MuffinsTip Top Multigrain 9 Grain ToastTip Top Multigrain MuffinsTip Top Multigrain ToastTip Top Pro-Rol ThickTip Top Sunblest ThickTip Top Sunblest SandwichTip Top The White StuffTip Top The White Stuff MuffinsUncle Tobys Vitagold BreadUncle Tobys Energy White BreadUncle Tobys GrainsPlus BreadCerealsGoodman Fielder Nature's GoldJackaroo FlourKellogg's All BranKellogg's All Bran Fruit 'n OatsKellogg's Bran FlakesKellogg's Corn FlakesKellogg's Golden WheatsKellogg's GuardianKellogg's Just RightKellogg's Mini-Wheats ApricotKellogg's Mini-Wheats BlackcurrantKellogg's Mini-Wheats StrawberryKellogg's Mini-Wheats Whole WheatKellogg's Special KKellogg's Sultana BranLowan Flake Medley with Wild BerriesSanitarium Cornflakes *Sanitarium Fruity Bix - Apricot *Sanitarium Fruity Bix - Tropical *Sanitarium Fruity Bix - Wild Berry * Sanitarium Good Start *Sanitarium Light 'n TastySanitarium Lite-Bix *Sanitarium Weet-BixSanitarium Weet-Bix HiBran Soy & LinseedSanitarium Weet-Bix plus Oat BranUncle Tobys Lite Start Breakfast BarsUncle Tobys Lite Start Breakfast Cereal Primary foods as defined in Standard 1.3.2Contains at least 40 micrograms folate.Other foodsContains at least 40 micrograms folate and not more than - (A) 14 g fat, of which no more than 5 g is saturated fat;(B) 500 mg sodium; and(C) 10 g in total of added sugars and honey. A claim which states -(a) that increased maternal folate consumption in at least the month before and 3 months following conception may reduce the risk of fetal neural tube defects; and(b) the recommendation that women consume a minimum of 400 micrograms folate per day in at least the month before and at least the first 3 months following conception.
Table to subclause 1(5) - Permitted Health Claims (Continued)
Column 1Food Column 2Eligibility CriteriaAmounts specified are per each serving as specified in the nutrition information panel Column 3Permitted Claim
Fruit/VegetablesGolden Circle Kernel CornGolden Circle Sliced & Baby BeetrootJuicesBerri Orange Juice (Long Life) - No Added SugarBerri Orange Juice (Long Life) - PremiumBerri Pure N' Fresh (Chilled Orange Juice)Citrus Tree Orange JuiceColes Orange Juice - No Added Sugar(Sourced from Berri Ltd)Coles Orange and Mango Juice - No Added Sugar(Sourced from Berri Ltd)Coles Apple and Blackcurrent Juice - No Added Sugar(Sourced from Berri Ltd)Coles Apple Juice - No Added Sugar(Sourced from Berri Ltd)Coles VitenFernland Balance Orange JuiceGolden Circle Cloudy Apple JuiceGolden Circle Orange JuiceGolden Circle Pineapple JuiceJust Juice AppleJust Juice OrangeMcCoy Orange JuiceQuelch Just Squeezed OrangeStefans Orange JuiceSoy ProductsSoy Feast Soy & Corn FrittersExtractsSanitarium MarmiteSupplementary FoodsNational Foods Edge* approved pending folate fortification
Editorial notes:
(1) Subclauses (5), (6), (7), (8) and (9) implement a pilot trial of a management system for health claims. The outcomes of the pilot will be used to assist in the evaluation of a proposal to allow wider use of health claims in food labels and advertisements. The subclauses cease to have effect on 13 August 2002.
(2) The Australia New Zealand Food Authority maintains a Register which contains the most up to date list of approved foods/products for the folate pilot.
(3) Standard 1.2.8 - Nutrition Labelling and Standard 1.3.2 - Vitamins and Minerals should be read in conjunction with clause 1 of this Standard.
(6) A health claim must not be made in respect of the following foods -
(a) food standardised in Part 2.7 of this Code; and
(b) food standardised in Standards 2.9.1, 2.9.2 and 2.9.4 of this Code; and
(c) formulated meal replacements as standardised in Standard 2.9.3; and
(d) soft cheeses and pâté.
(7) The label on a package of food, in respect of which a health claim set out in the Table has been made, must include -
(a) a nutrition information panel in accordance with Standard 1.2.8 of this Code, which additionally includes the average quantity of folate in one serving of the food, beside the proportion of the RDI of folate contributed by one serving of the food; and
(b) an asterisk accompanying the word 'folate' in the nutrition information panel which refers to a footnote advising that the RDI of 200 micrograms referred to is for adults, whereas for women, at least one month before and during pregnancy, the recommended folate intake is 400 micrograms per day; and
(c) an accompanying statement that it is important to maintain a varied diet; and
(d) a statement of particular storage, handling or cooking requirements, where the ability of a food to contain at least 40 micrograms folate per each serving depends on those requirements.
(8) Where a label, in respect of which a health claim set out in the Table has been made, is displayed on or in connection with a food which is displayed for retail sale other than in a package, the label must include -
(a) a nutrition information panel in accordance with Standard 1.2.8 of this Code, which additionally includes the average quantity of folate in one serving of the food, beside the proportion of the RDI of folate contributed by one serving of the food; and
(b) an asterisk accompanying the word 'folate' in the nutrition information panel which refers to a footnote advising that the RDI of 200 micrograms referred to is for adults, whereas for women, at least one month before and during pregnancy, the recommended folate intake is 400 micrograms per day; and
(c) an accompanying statement that it is important to maintain a varied diet; and
(d) a statement of particular storage, handling or cooking requirements, where the ability of a food to contain at least 40 micrograms folate per each serving depends on those requirements.
(9) Where a health claim may be made in relation to a food in accordance with this Standard the same claim in relation to that food may be made in an advertisement, provided the advertisement includes a statement that it is important to maintain a varied diet.
2 Country of origin labelling requirements
(1) This clause does not apply to food produced in or imported into New Zealand.
(2) For the purposes of this Code, the following provisions of the Australian Food Standards Code apply -
(a) clause (4) of Standard A1; and
(b) clause (4A) of Standard D1; and
(c) clause (5) of Standard F1; and
(d) clause 1 of Standard M4; and
(e) clause (2A) of Standard N1; and
(f) clauses 8 and 9 of Standard O2; and
(g) clauses (8) and (9) of Standard O7; and
(h) Part 3 of Standard O9; and
(i) paragraphs (1)(e), (12)(b), (12)(c) and (12)(d) of Standard P3.
3 Warning statement for condensed milk, modified milk and skim milk
(1) For the purposes of this Code, either the provisions of the Australian Food Standard Code set out in this subclause or the provisions set out in subclauses (2), (3), (4), (5) and (6) apply -
(a) subclauses (13)(c) of Standard H1; and
(b) subclauses (14)(a) and (14)(g) of Standard H1; and
(c) clauses (4) and (7) of Standard H3; and
(d) subclause (2)(b) of Standard H4.
(2) The label on each package of skim milk or non-fat milk shall bear, in 3mm lettering, in the principal display panel, the words "not suitable as a complete milk food for infants"; and those words shall form the first line or lines in the panel, and no other word shall appear in the same line or lines.
(3) The label on each package of reduced-fat milk shall bear, in 3mm lettering, in the principal display panel, the words "not suitable as a complete milk food for infants"; and those words shall form the first line or lines in the panel, and no other word shall appear in the same line or lines.
(4) The label on each package of evaporated skim milk shall bear, in 3mm lettering, in the principal display panel, the words "not suitable as a complete milk food for infants"; and those words shall form the first line or lines in the panel, and no other word shall appear in the same line or lines.
(5) The label on each package of skimmed sweetened condensed milk shall bear, in 3mm lettering, in the principal display panel, the words "not suitable as a complete milk food for infants"; and those words shall form the first line or lines in the panel, and no other word shall appear in the same line or lines.
(6) The label on each package of skim milk powder shall bear, in 3mm lettering, in the principal display panel, the words "not suitable as a complete milk food for infants"; and those words shall form the first line or lines in the panel, and no other word shall appear in the same line or lines.
(7) For the purposes of subclauses (2) and (3) -
skim milk and non-fat milk means milk from which milk fat or cream has been removed.
reduced-fat milk means -
(i) milk from which milk fat or cream has been partially removed; or
(ii) a mixture of non-fat milk with milk or standard milk; or
(iii) the product produced from a combination of the products specified in subparagraphs (i) and (ii).
standardised milk means pasteurised or ultra heat treated milk -
(i) from which no substance has been removed except milk fat or cream; and
(ii) to which no substance has been added except non-fat milk or non-fat milk solids.
Editorial note:
Subclause 3(1) of this Standard sets out certain labelling requirements for condensed, modified and skim milk which are contained in the Australian Food Standards Code.
Subclauses (2) - (6) set out certain labelling requirements for skim and non-fat milk, reduced-fat milk, evaporated skim milk, skimmed sweetened condensed milk and skim milk powder. These subclauses set out the same requirements as those in the New Zealand Food Regulations 1984.
Clause 3 does not regulate the composition of any these products.
Clause 3 of this Standard will be reviewed prior to the Australia New Zealand Food Standards Code becoming the sole Food Standards Code in Australia and New Zealand.
4 Labelling of royal jelly or food containing royal jelly
For the purposes of this Code, the provisions of the Australian Food Standards Code set out in clause (8) of Standard K2 apply.
Standard 1.2.1
Application of Labelling and Other Information Requirements
Purpose
This Standard sets out the application of general labelling and other information requirements contained in Part 1.2. and labelling and information requirements specific to certain foods in Chapter 2 of this Code. This Part sets out the labelling requirements for food for sale and information that must be provided in conjunction with the sale of certain foods, where labelling is not required. Food Product Standards in Chapter 2 may impose additional labelling and information requirements for specific classes of food.
Table of Provisions
1 Interpretation
2 Labelling of food for retail sale or for catering purposes
3 Labelling of food not for retail sale etc.
4 Provision of information in relation to food etc.
Clauses
1 Interpretation
In this Part-
foods for catering purposes means those foods for use in restaurants, canteens, schools, caterers or self catering institutions, where food is offered for immediate consumption.
intra company transfer means a transfer of food between elements of a single company, between subsidiaries of a parent company or between subsidiaries of a parent company and the parent company.
retail sale means sale to the public.
small package means a package with a surface area of less than 100cm2.
transportation outer means a package which encases packaged or unpackaged foods for the purpose of transportation and distribution and which is removed before the food is used or offered for retail sale or which is not taken away by the purchaser of the food.
2 Labelling of food for retail sale or for catering purposes
(1) Subject to subclause (2), food for retail sale or for catering purposes must bear a label setting out all the information prescribed in this Code, except where -
(a) the food is other than in a package; or
(b) the food is in inner packages not designed for sale without an outer package other than individual portion packs which must bear a label containing a declaration of certain substances in accordance with clause 4 of Standard 1.2.3; or
(c) the food is made and packaged on the premises from which it is sold; or
(d) the food is packaged in the presence of the purchaser; or
(e) the food is whole or cut fresh fruit and vegetables, except sprouting seeds or similar products, in packages that do not obscure the nature or quality of the fruit or vegetables; or
(f) the food is delivered packaged, and ready for consumption, at the express order of the purchaser; or
(g) the food is sold at a fund raising event.
(2) Notwithstanding subclause (1), food for retail sale or for catering purposes must comply with any requirements specified in -
(a) subclause 2(2) of Standard 1.2.3; and
(b) subclause 3(2) of Standard 1.2.3; and
(c) subclause 4(2) of Standard 1.2.3; and
(d) subclause 5(2) of Standard 1.2.3; and
(e) subclause 4(2) of Standard 1.2.8; and
(f) subclause 4(3) of Standard 1.2.8; and
(g) clause 6 of Standard 1.5.3; and
(h) subclause 2(2) of Standard 1.2.10; and
(i) subclause 4(3) of Standard 2.2.1; and
(j) clauses 5, 6, and 10 of Standard 2.2.1; and
(k) clause 3 of Standard 2.2.3; and
(l) subclause 3(2) of Standard 2.6.3.
3 Labelling of food not for retail sale etc.
Food -
(a) not for retail sale; or
(b) not for catering purposes; or
(c) supplied as an intra company transfer;
must bear a label containing the information prescribed in clauses 1, 2 and 3 of Standard 1.2.2, except where the -
(d) food is other than in a package; or
(e) food is in an inner package or packages contained in an outer package where the label on the outer package includes the information prescribed in clauses 1, 2 and 3 of Standard 1.2.2; or
(f) food is in a transportation outer where the information that would be required on the transportation outer is clearly discernible on the labels on or attached to the packages contained within the transportation outer.
4 Provision of information in relation to food not for retail sale etc.
(1) Where a purchaser or relevant authority has so requested, a package of food which is -
(a) not for retail sale; or
(b) not for catering purposes; or
(c) supplied as an intra company transfer;
must be accompanied by sufficient information in relation to that food to enable the purchaser to comply with the -
(d) compositional requirements of this Code; and
(e) labelling or other declaration requirements of this Code.
(2) The information referred to in subclause (1) must be supplied in writing where the relevant authority or purchaser has so requested.
Editorial note:
Under paragraph 3(b) food for catering purposes must be labelled in accordance with clause 2. Therefore, the labelling requirements for food for retail sale also apply to food for catering purposes.
Standard 1.2.2
Food Identification Requirements
Purpose
This Standard requires that certain information must be included on the label on a food in order to be able to identify the food in question. The labels on a package of food for retail sale, other than in the circumstances listed in Standard 1.2.1 must include, in addition to the information prescribed in this Standard, the information prescribed elsewhere in Part 1.2 of this Code.
Table of Provisions
1 Name of food
2 Lot identification
3 Name and address of supplier
Clauses
1 Name of food
(1) The label on a package of food must include -
(a) the prescribed name of the food, where the name of a food is declared in this Code to be a prescribed name; and
(b) in any other case, a name or a description of the food sufficient to indicate the true nature of the food.
(2) For the purposes of paragraph (1)(b), the definitions of certain foods as set out in Chapter 2 of this Code, do not of themselves establish the name of the food.
Editorial note:
For example, the definitions for -
1. Bread in Standard 2.1.1
2. Fermented milk in Standard 2.5.3
3. Ice cream in Standard 2.5.6
2 Lot identification
The label on a package of food must include its lot identification, unless the food is -
(a) an individual portion of ice cream or ice confection; or
(b) in small packages, and the bulk packages and the bulk container in which the food is stored or displayed for sale includes lot identification.
3 Name and address of supplier
The label on a package of food must include the name and business address in Australia or New Zealand, of the supplier of the food.
Editorial note:
"Supplier" is defined in Standard 1.1.1 to include the packer, manufacturer, vendor or importer of the food in question.
Standard 1.2.3
Mandatory Warning and Advisory Statements and Declarations
Purpose
This Standard sets out mandatory advisory statements and declarations which must be made in relation to certain foods or foods containing certain substances.
Table of Provisions
1 Interpretation
2 Mandatory advisory statements and declarations
3 Mandatory warning statements and declarations
4 Mandatory declaration of certain substances in food
5 Advisory statement in relation to foods containing polyols or polydextrose
Clauses
1 Interpretation
In this Standard -
bee pollen means pollen collected from the legs of bees.
pollen means the fine powdery substance discharged from the anthers of flowers.
propolis means the reddish resinous cement collected by bees from the buds of trees which is used to stop up crevices in hives and strengthen the cells.
royal jelly means the milky white viscous secretion from the salivary glands of honey bees.
2 Mandatory advisory statements and declarations
(1) The label on a package of food listed in column 1 of the Table to this clause must include the advisory statement listed in relation to that food in column 2 of the Table.
(2) Where a food listed in column 1 of the Table to this clause is not required to bear a label pursuant to clause 2 of Standard 1.2.1, the advisory statement listed in relation to that food in column 2 of the Table, must be -
(a) displayed on or in connection with the display of the food; or
(b) provided to the purchaser upon request.
Editorial note:
Paragraph 2(2)(b) allows the retailer of a food to provide the information specified in the Table to clause 2 verbally or in writing.
Table to clause 2
Column 1Food Column 2Advisory Statement
Unpasteurised milk and liquid milk products Statement to the effect that the product has not been pasteurised
Food containing aspartame Statement to the effect that the product contains phenylalanine
Unpasteurised egg products Statement to the effect that the product is unpasteurised
Food containing quinine Statement to the effect that the product contains quinine
Kola beverages containing added caffeine Statement to the effect that the product contains caffeine
Food containing guarana or extracts of guarana Statement to the effect that the product contains caffeine
Editorial note:
The requirement for warning statements on condensed, skim and modified milks is contained in Standard 1.1.3, Transitional Standards.
3 Mandatory warning statements and declarations
(1) The label on a package of food listed in column 1 of the Table to this clause must include the warning statement listed in relation to that food in column 2 of the Table.
(2) Where a food listed in column 1 of the Table to this clause, is not required to bear a label pursuant to clause 2 of Standard 1.2.1, the warning statement listed in relation to that food in column 2 of the Table, must be displayed on or in connection with the display of the food.
Table to clause 3
Column 1Food Column 2Warning Statement
Drafting note:
ANZFA in Proposal P154 is currently considering the necessity and/or content of a prescribed warning statement in relation to food containing royal jelly. Until Proposal P154 settles this issue, the existing requirements in Australia and New Zealand remain unchanged. In Australia, Standard 1.1.3 of Volume 2 requires compliance with Standard K2. In New Zealand the mandatory food standard in relation to royal jelly remains in force.
4 Mandatory declaration of certain substances in food
(1) The presence in a food of any of the substances listed in the Table to this clause, must be declared in accordance with subclause (2), when present as -
(a) an ingredient; or
(b) an ingredient of a compound ingredient; or
(c) a food additive or component of a food additive; or
(d) a processing aid or component of a processing aid.
(2) Any substances required to be declared by subclause (1) must be -
(a) declared on the label on a package of the food; or
(b) where the food is not required to bear a label pursuant to clause 2 of Standard 1.2.1 -
(i) displayed on or in connection with the display of the food; or
(ii) provided to the purchaser upon request.
Editorial note:
Paragraph 4(2)(b) allows the retailer of a food to provide the information specified in the Table to clause 2 verbally or in writing.
Table to clause 4
Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt and their hybridised strains other than where these substances are present in beer and spirits standardised in Standards 2.7.2 and 2.7.5 respectively
Crustacea and their products
Egg and egg products
Fish and fish products
Milk and milk products
Nuts and sesame seeds and their products
Peanuts and soybeans, and their products
Added Sulphites in concentrations of 10mg/kg or more
Royal jelly presented as a food or royal jelly present in a food
Bee pollen
Propolis
Editorial notes:
1. Clause 4 can be complied with by listing those substances in the Table in the ingredient list.
2. Any exemptions in relation to ingredient listing do not override the requirement to declare the presence of the substances listed in the Table to clause 4.
3. Manufacturers occasionally substitute one ingredient for another within the same class of foods. Where this involves a substance listed in the Table to clause 4 there must be an indication on the label that the substance is in the food. Manufacturers may indicate in the ingredient list that the product contains one substance or another (eg. brazil nuts or cashew nuts) in cases where substitutions occur regularly.
4. Expressions such as 'egg and egg product' or 'crustacea and their products' include all products derived from the substance listed in the Table to clause 4.
5. Sulphites should be declared in the same manner as other food additives.
5 Advisory statement in relation to foods containing polyols or polydextrose
(1) The label on a package of food must include an advisory statement to the effect that excess consumption of the food may have a laxative effect, where the food contains any of the substances -
(a) listed in Table 1 to this clause, either singularly or in combination at a level of or in excess of 10g/100g; or
(b) listed in Table 2 to this clause, either singularly or in combination at a level of or in excess of 25g/100g; or
(c) listed in Table 1 in combination with any of the substances listed in Table 2 at a level of or in excess of 10g/100g.
(2) Where food containing any of the substances referred to in subclause (1) is not required to bear a label pursuant to clause 2 of Standard 1.2.1, an advisory statement to the effect that excess consumption of the food may have a laxative effect, must be -
(a) displayed on or in connection with the display of the food; or
(b) provided to the purchaser upon request.
Editorial note:
Paragraph 5(2)(b) allows the retailer of a food to provide the information specified in the Table to clause 2 verbally or in writing.
Table 1 to clause 5
Substance
Lactitol
Maltitol
Maltitol syrup
Mannitol
Xylitol
Table 2 to clause 5
Substance
Erythritol
Isomalt
Polydextrose
Sorbitol
Standard 1.2.4
Labelling of Ingredients
Purpose
This Standard sets out specific requirements for the labelling and naming of ingredients and compound ingredients.
Table of Provisions
1 Interpretation
2 Requirement for statement of ingredients
3 All ingredients to be listed in a statement of ingredients
4 Ingredients to be listed by common, descriptive or generic name
5 Ingredients to be listed in descending order of ingoing weight
6 Declaration of compound ingredients
7 Declaration of alternative ingredients
8 Declaration of food additives
9 Declaration of vitamins and minerals
Clauses
1 Interpretation
In this Standard -
compound ingredient means an ingredient of a food which is itself made from two or more ingredients.
ingredient means any substance, including a food additive, used in the preparation, manufacture or handling of a food.
2 Requirement for statement of ingredients
The label on a package of food must include a statement of ingredients unless-
(a) the food is labelled with the name of the food which would otherwise be those ingredients listed in the ingredient list; or
(b) the food is an alcoholic beverage standardised in Part 2.7 of this Code; or
(c) the food is contained in a small package; or
(d) the food is liquid milk and milk products and cream and cream products sold in glass bottles with no label other than that on the foil cap.
Editorial note:
Clause 4 of Standard 1.2.3 requires the presence of certain substances in food (which are listed in the Table to the clause) to always be declared in the label, for example, egg and egg products. Therefore, the exemptions listed in clause 2 of this Standard do not apply in relation to those substances.
"INGREDIENTS", "INGREDIENTS IN DESCENDING ORDER", "MADE FROM", "CONSISTS OF" or "CONTAINS" or words to that effect may be used as a heading to the statement of ingredients.
3 All ingredients to be listed in a statement of ingredients
A statement of ingredients must list every ingredient in the food unless the
ingredient is -
(a) an ingredient of a flavouring as defined in Schedule 5 of Standard 1.3.1; or
(b) a volatile ingredient which is completely removed during manufacture; or
(c) added water where -
(i) the water is added to reconstitute dehydrated or concentrated ingredients;
(ii) the water forms part of broth, brine or syrup which is declared in the ingredient list or is part of the name of the food; or
(iii) the water constitutes less than 5% of the final food; or
(d) a substance used as a processing aid in accordance with Standard 1.3.3.
4 Ingredients to be listed by common, descriptive or generic name
Ingredients must be declared in the statement of ingredients using -
(a) the common name of the ingredient; or
(b) a name that describes the true nature of the ingredient; or
(c) where applicable, a generic name set out in the Table to this clause.
Editorial note:
The term 'common name' does not have a technical meaning for the purposes of paragraph 4(a), and should be given its ordinary meaning.
The names of ingredients should be sufficiently detailed and accurate to ensure they are not false, misleading or deceptive, or likely to mislead or deceive. The generic names listed in the Table to Clause 5 may be accompanied by a suitable word or words to further specify the ingredient for example, cheese powder, poultry meat fillets, dried vegetables.
Table to Clause 4
Generic name Conditions for Use
cereals Where the cereal is wheat, rye, barley, oats or spelt then the specific name of the cereal must be declared.
cheese No specific condition set
cocoa butter No specific condition set
crystallised fruit No specific condition set
fats or oils 1. Must be qualified as to whether the source is animal or vegetable2. Where the source of vegetable oil is peanut, soy bean or sesame the specific source name must be declared3. In the case of dairy products, including icecream, the source of animal fats or oils must be specifically declared
fish If crustacea, the specific name of the crustacea must be declared
fruit No specific condition set
gum base No specific condition set
herbs No specific condition set
meat No specific condition set
milk protein No specific condition set
milk solids No specific condition set
nuts The specific name of the nut must be declared
poultry meat No specific condition set
spices No specific condition set
starch Where the source of the starch is wheat, rye, barley, oats or spelt then the specific name of the cereal must be declared.The name 'starch' may be used for any unmodified starch or any starch which has been modified by either physical means or enzymes
sugar 1. May be used to describe; white sugar, white refined sugar, caster sugar, castor sugar, loaf sugar, or cube sugar, icing sugar, coffee sugar, coffee crystals, raw sugar2. The word 'sugars' must not be used in a statement of ingredients
vegetables No specific condition set
Editorial note:
'Milk solids' may be used to describe milk powder, skim milk powder, dried milk products standardised in this Code and/or any two or more of the following ingredients: whey, whey powder, whey proteins, lactose, caseinates, milk proteins and milk fat.
5 Ingredients to be listed in descending order of ingoing weight
(1) Ingredients must be declared in the statement of ingredients in descending order of ingoing weight, except -
(a) where a dehydrated or concentrated ingredient is reconstituted during preparation, manufacture or handling of the food, in which case, the position of that ingredient in the statement of ingredients may be determined by the weight of the ingredient before concentration or dehydration; and/or
(b) where any dehydrated or concentrated food is intended to be reconstituted in accordance with directions, in which case, the ingredients may be stated in descending order of proportion by weight in the reconstituted product, provided it is clear that the ingredients are being declared in order of their weight when reconstituted; and/or
(c) added water and volatile ingredients, which must be declared in accordance with subclause 5(2); and/or
(d) compound ingredients, which must be declared in accordance with clause 6.
Editorial note:
The statement of ingredients may be headed, for example, by the words "ingredients when reconstituted" to make it clear that the ingredients are being declared in order of their weight when reconstituted.
(2) Added water or a volatile ingredient must be declared in the statement of ingredients immediately following the ingredient with the closest higher ingoing weight but shall be calculated in accordance with the ingoing weight of the added water or volatile ingredient minus the amount of that ingredient that is removed and/or used for reconstitution of dehydrated or concentrated ingredients during preparation, manufacture or handling of the food.
6 Declaration of compound ingredients
(1) A compound ingredient must be declared in the statement of ingredients either-
(a) except in the case of food standardised in Standard 2.9.2, by declaring the compound ingredient by name in its appropriate place in the statement of ingredients, and listing its ingredients in accordance with subclause (2); or
(b) by declaring all of the ingredients of the compound ingredient separately as if they were individual ingredients of the final food.
Editorial note:
For example, the statement of ingredients for canned spaghetti might read
'spaghetti (flour, egg, water), meat, sugar, water'
under option (a) or
'flour, meat, egg, sugar, water'
under option (b).
(2) Except in the case of an alcoholic beverage specified in Part 2.7 of this Code, those ingredients of a compound ingredient must be declared by listing them in brackets after the name of the compound ingredient, in descending order of ingoing weight in the compound ingredient as specified in the Table to this clause.
Table to clause 6
Amount of compound ingredient in the food Ingredients of the compound ingredient to be included in the statement of ingredients
5% or more all ingredients
less than 5% subject to clause 4 of Standard 1.2.3, all food additives in the compound ingredient where the food additive is performing a technological function in the final food
Editorial note:
Determining when a food additive is performing a technological function in a food may be difficult at times and will depend on the nature of the compound ingredient which contains the additive and the food in which the compound ingredient is used. In this regard, manufacturers should consider what the critical factors are in the final food (eg. shelf life, colour, texture) and determine whether the food additives added via compound ingredients are functioning in such a way as to affect these critical factors. If they are, then it is likely that the food additives are performing a technological function in the final food and should therefore be declared.
Some food additives, added as part of the compound ingredients, may not be performing a technological function in the final food because of some processing. For example, a preservative in apple pulp will not necessarily be performing a technological function once the apple pulp has been added to a pie and then baked.
Editorial note (Continued):
Likewise, lecithin in milk powder which is then incorporated into a cake mix is not likely to be performing a function in the cake. Manufacturers need to consider this when designing labels. Manufacturers could obtain information from ingredient suppliers or food additive manufacturers about whether a food additive may or may not be performing a technological function in the final food. This type of information would also be valuable should a manufacturer be asked to substantiate why a particular additive is or is not being declared in an ingredient list.
7 Declaration of alternative ingredients
Where the composition of a food may be subject to minor variations by the substitution of an ingredient which performs a similar function, the statement of ingredients may list both ingredients in a way which makes it clear that alternative or substitute ingredients are being declared.
Editorial note:
For example the statement of ingredients for a biscuit may read; flour, safflower oil or sunflower oil, sugar, water.
8 Declaration of food additives
(1) Food additives must be declared in accordance with the ingredient labelling requirements of this Standard.
(2) Where an additive must be declared and can be classified in one of the classes of additives listed in Schedule 1 of this Standard the additive must be declared by the name of that class followed by the additive's specific name or code number in brackets, as indicated in Schedule 2 of this Standard.
(3) Subclause (2) does not apply to the declaration of the optional class name 'enzyme'.
(4) Where a food additive is capable of being classified in more than one class, the most appropriate class name must be used.
(5) A food additive that cannot be classified in one of the classes specified in Schedule 1 must be declared in the statement of ingredients by use of its prescribed name.
(6) Subject to subclause (9), where a flavouring is added to or used in a food as an ingredient it must be declared in the statement of ingredients by either -
(a) the word 'flavouring' or 'flavour'; or
(b) a more specific name or description of the flavouring.
(7) Where L-glutamic acid, monosodium glutamate, monopotassium L-glutamate, calcium di-L-glutamate, monoammonium L-glutamate, magnesium di-L-glutamate, disodium guanylate, disodium inosinate, and disodium 5¢-ribonucleotides are added to a food as a flavouring, their presence must be specifically declared by their name or code number.
(8) Where the composition of a food may be subject to minor variations by the substitution of an additive which performs a similar function, the statement of ingredients may list both additives in a way which makes it clear that alternative or substitute additives are being declared.
(9) Where caffeine is added to a food it must be declared in the ingredient list as caffeine.
Editorial note:
For the purposes of subclause 8(3), enzymes need only be declared by the class name 'enzyme' and not by specifically declaring the name of the enzyme.
An example for subclause 8(8) is where a manufacturer chooses to use preservative X for 6 months of the year and preservative Y for the rest of the year, one label may indicate that either preservative was used in the preparation, manufacture or handling of the food eg. preservative (X or Y) where X and Y may be expressed as either the additive's specific name or code number, if any.
Manufacturers may use additional words to qualify class names or food additives, subject to the following -
In Australia, the provisions of the State and Territory Food and Health Acts, State and Territory Fair Trading Acts, and Trade Practices Act 1974 as they relate to false, misleading or deceptive conduct and/or representations; and
In New Zealand, the Food Act 1981 and the Fair Trading Act 1986, as they relate to false, misleading or deceptive conduct and/or representations.
9 Declaration of vitamins and minerals
Where a vitamin or mineral is added to a food, the vitamin or mineral may be declared in accordance with clause 8 of this Standard using the class name 'vitamin' or 'mineral'.
Schedule 1
Prescribed Optional
Acid Antifoaming Agent
Acidity Regulator Emulsifying Salt
Alkali Enzyme
Anticaking Agent Mineral Salt
Antioxidant Modified Starch
Bulking Agent Vegetable Gum
Colour
Emulsifier
Firming Agent
Flavour Enhancer
Foaming Agent
Gelling Agent
Glazing Agent
Humectant
Preservative
Raising Agent
Stabiliser
Sweetener
Thickener
Schedule 2, Part 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name CodeNo.
Acacia or gum Arabic 414
Acesulphame potassium 950
Acetic acid, glacial 260
Acetic and fatty acid esters of glycerol 472a
Acetylated distarch adipate 1422
Acetylated distarch phosphate 1414
Acid treated starch 1401
Adipic acid 355
Agar 406
Alginic acid 400
Alitame 956
Alkaline treated starch 1402
Alkanet or Alkannin 103
Allura red AC 129
Aluminium 173
Aluminium calcium, sodium, magnesium, potassium and ammonium salts of fatty acids 470
Aluminium silicate 559
Amaranth 123
Ammonium acetate 264
Ammonium adipates 359
Ammonium alginate 403
Ammonium bicarbonate 503
Ammonium chloride 510
Ammonium citrate 380
Ammonium fumarate 368
Ammonium hydrogen carbonate 503
Ammonium lactate 328
Ammonium malate 349
Ammonium phosphate, dibasic 342
Ammonium phosphate, monobasic or Ammonium dihydrogen phosphates 342
Ammonium salts of phosphatidic acid 442
a-Amylase 1100
Annatto extracts 160b
Anthocyanins or Grape skin extract or Blackcurrent extract 163
Arabinogalactan or larch gum 409
Ascorbic acid 300
Prescribed Name CodeNo.
Ascorbyl palmitate 304
Aspartame 951
Azorubine or Carmoisine 122
b-apo-8' Carotenoic acid methyl or ethyl ester 160f
b-apo-8' Carotenal 160e
Beeswax, white and yellow 901
Beet red 162
Bentonite 558
Benzoic acid 210
Bleached starch 1403
Bone phosphate 542
Brilliant black BN or Brilliant Black PN 151
Brilliant Blue FCF 133
Brown HT 155
Butylated hydroxyanisole 320
Butylated hydroxytoluene 321
Calcium acetate 263
Calcium alginate 404
Calcium aluminium silicate 556
Calcium ascorbate 302
Calcium benzoate 213
Calcium carbonate 170
Calcium chloride 509
Calcium citrate 333
Calcium disodium ethylenediaminetetraacetateor calcium disodium EDTA 385
Calcium fumarate 367
Calcium gluconate 578
Calcium glutamate 623
Calcium hydroxide 526
Calcium lactate 327
Calcium lactylate 482
Calcium malate 352
Calcium oleyl lactylate 482
Calcium oxide 529
Calcium phosphate, dibasic or calcium hydrogen phosphate 341
Calcium phosphate, monobasic or calcium dihydrogen phosphate 341
Calcium phosphate, tribasic 341
Schedule 2, Part 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name CodeNo.
Calcium propionate 282
Calcium silicate 552
Calcium sorbate 203
Calcium stearoyl lactylate 482
Calcium sulphate 516
Calcium tartrate 354
Caramel I 150a
Caramel II 150b
Caramel III 150c
Caramel IV 150d
Carbon blacks or Vegetable carbon 153
Carbon dioxide 290
Carnauba wax 903
Carotene 160a
Carrageenan 407
Cellulose microcrystalline 460
Cellulose, powdered 460
Chlorophyll 140
Chlorophyll-copper complex 141
Chlorophyllin copper complex, sodium and potassium salts 141
Choline salts 1001
Citric acid 330
Citric and fatty acid esters of glycerol 472c
Cochineal or carmines or carminic acid 120
Cupric sulphate 519
Curcumin 100
Cyclamate or calcium cyclamate or sodium cyclamate 952
Dextrin roasted starch 1400
Diacetyltartaric and fatty acid esters of glycerol 472e
Dimethyl dicarbonate 242
Dioctyl sodium sulphosuccinate 480
Disodium 5'-ribonucleotides 635
Disodium 5'-guanylate 627
Disodium 5'-inosinate 631
Prescribed Name CodeNo.
Distarch phosphate or Distarch phosphate esterified with sodium trimetaphosphate; esterified with phosphorous oxychloride 1412
Dodecyl gallate 312
Enzyme treated starches 1405
Erythorbic acid 315
Erythrosine 127
Ethyl maltol 637
Fast green FCF 143
Ferric ammonium citrate 381
Ferrous gluconate 579
Flavoxanthin 161a
Fumaric acid 297
Gellan gum 418
Glucono d-lactone or Glucono delta-lactone 575
Glucose oxidase 1102
L-glutamic acid 620
Glycerin or glycerol 442
Glycerol esters of wood rosins 445
Glycine 640
Gold 175
Green S 142
Guar gum 412
4-hexylresorcinol -
Hydrochloric acid 507
Hydroxypropyl distarch phosphate 1442
Hydroxypropyl methylcellulose 464
Hydroxypropyl starch 1440
Indigotine 132
Iron oxide 172
Isomalt 953
Karaya gum 416
Kryptoxanthin 161c
L-cystine monohydrochloride 920
L-Leucine 641
Lactic acid 270
Lactic and fatty acid esters of glycerol 472b
Lactitol 966
Schedule 2, Part 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name CodeNo.
Lecithin 322
Lipases 1104
Locust bean gum or carob bean gum 410
Lutein 161b
Lycopene 160d
Lysozyme 1105
Magnesium carbonate 504
Magnesium chloride 511
Magnesium gluconate 580
Magnesium glutamate 625
Magnesium lactate 329
Magnesium oxide 530
Magnesium phosphate, dibasic 343
Magnesium phosphate, monobasic 343
Magnesium phosphate, tribasic 343
Magnesium silicate or Talc 553
Magnesium sulphate 518
Malic acid 296
Maltitol and maltitol syrup or hydrogenated glucose syrup 965
Maltol 636
Mannitol 421
Metatartaric acid 353
Methyl ethyl cellulose 465
Methyl cellulose 461
Methylparaben or Methyl-p-hydroxy-benzoate 218
Mixed tartaric, acetic and fatty acid esters of glycerol' or 'tartaric, acetic and fatty acid esters of glycerol (mixed)' 472f
Mono- and di-glycerides of fatty acids 471
Monoammonium L-glutamate 624
Monopotassium L-glutamate 622
Monosodium L-glutamateor MSG 621
Monostarch phosphate 1410
Natamycin or pimaricin 235
Nisin 234
Nitrogen 941
Nitrous oxide 942
Prescribed Name CodeNo.
Octyl gallate 311
Oxidised polyethylene 914
Oxidised starch 1404
Paprika oleoresins 160c
Pectin 440
Petrolatum or petroleum jelly 905b
Phosphated distarch phosphate 1413
Phosphoric acid 338
Polydextrose 1200
Polydimethylsiloxane or Dimethylpolysiloxane 900a
Polyethylene glycol 8000 1521
Polyglycerol esters of fatty acids 475
Polyglycerol esters of interesterified ricinoleic acid 476
Polyoxyethylene (40) stearate 431
Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate 435
Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate 436
Polysorbate 80 or Polyoxyethylene (20) sorbitan monooleate 433
Polyvinylpyrrolidone 1201
Ponceau 4R 124
Potassium acetate 261
Potassium adipate 357
Potassium alginate 402
Potassium aluminium silicate 555
Potassium ascorbate 303
Potassium benzoate 212
Potassium bicarbonate 501
Potassium bisulphite 228
Potassium carbonate 501
Potassium chloride 508
Potassium citrate 332
Potassium dihydrogen citrate 332
Potassium ferrocyanide 536
Potassium fumarate 366
Potassium gluconate 577
Potassium lactate 326
Schedule 2, Part 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name CodeNo.
Potassium malate 351
Potassium metabisulphite 224
Potassium nitrate 252
Potassium nitrite 249
Potassium phosphate, dibasic 340
Potassium phosphate, monobasic 340
Potassium phosphate, tribasic 340
Potassium polymetaphosphate 452
Potassium propionate 283
Potassium pyrophosphate 450
Potassium silicate 560
Potassium sodium tartrate 337
Potassium sorbate 202
Potassium sulphate 515
Potassium sulphite 225
Potassium tartrate or Potassium acid tartrate 336
Potassium tripolyphosphate 451
Processed eucheuma seaweed 407a
Propionic acid 280
Propyl gallate 310
Propylene glycol 1520
Propylene glycol alginate 405
Propylene glycol mono - and di-esters or Propylene glycol esters of fatty acids 477
Propylparaben or Propyl-p-hydroxy-benzoate 216
Proteases (papain, bromelain, ficin) 1101
Quinoline yellow 104
Rhodoxanthin 161f
Riboflavin 101
Riboflavin 5'-phosphate sodium 101
Rubixanthin 161d
Saccharin or calcium saccharin or sodium saccharine or potassium saccharine 954
Saffron or crocetin or crocin 164
Shellac 904
Silicon dioxide, amorphous 551
Silver 174
Prescribed Name CodeNo.
Sodium acetate 262
Sodium acid pyrophosphate 450
Sodium alginate 401
Sodium aluminium phosphate 541
Sodium aluminosilicate 554
Sodium ascorbate 301
Sodium benzoate 211
Sodium bicarbonate 500
Sodium bisulphite 222
Sodium carbonate 500
Sodium carboxymethylcellulose 466
Sodium citrate 331
Sodium diacetate 262
Sodium dihydrogen citrate 331
Sodium erythorbate 316
Sodium ferrocyanide 535
Sodium fumarate 365
Sodium hydrogen malate 350
Sodium lactate 325
Sodium lactylate 481
Sodium malate 350
Sodium metabisulphite 223
Sodium metaphosphate, insoluble 452
Sodium nitrate 251
Sodium nitrite 250
Sodium oleyl lactylate 481
Sodium phosphate, dibasic 339
Sodium phosphate, monobasic 339
Sodium phosphate, tribasic 339
Sodium polyphosphates, glassy 452
Sodium propionate 281
Sodium pyrophosphate 450
Sodium sorbate 201
Sodium stearoyl lactylate 481
Sodium sulphate 514
Sodium sulphite 221
Sodium tartrate 335
Sodium tripolyphosphate 451
Sorbic acid 200
Sorbitan monostearate 491
Sorbitan tristearate 492
Sorbitol or sorbitol syrup 420
Schedule 2, Part 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name CodeNo.
Stannous chloride 512
Starch acetate esterified with acetic anhydride 1420
Starch sodium octenylsuccinate 1450
Stearic acid or fatty acid 570
Succinic acid 363
Sucralose 955
Sucrose acetate isobutyrate 444
Sucrose esters of fatty acids 473
Sulphur dioxide 220
Sunset yellow FCF 110
Tannic acid or tannins 181
Tartaric acid 334
Tartrazine 102
tert-Butylhydroquinone 319

Prescribed Name CodeNo.
Thaumatin 957
Titanium dioxide 171
a-Tocopherol 307
d-Tocopherol 309
g-Tocopherol 308
Tocopherols concentrate, mixed 306
Tragacanth gum 413
Triacetin 1518
Triammonium citrate 380
Triethyl citrate 1505
Violoxanthin 161e
Xanthan gum 415
Xylitol 967
Schedule 2, Part 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name CodeNo.
4-hexylresorcinol -
Curcumin 100
Riboflavin 101
Riboflavin 5'-phosphate sodium 101
Tartrazine 102
Alkanet or Alkannin 103
Quinoline yellow 104
Sunset yellow FCF 110
Cochineal or carmines or carminic acid 120
Azorubine or Carmoisine 122
Amaranth 123
Ponceau 4R 124
Erythrosine 127
Allura red AC 129
Indigotine 132
Brilliant Blue FCF 133
Chlorophyll 140
Chlorophyll-copper complex 141
Chlorophyllin copper complex, sodium and potassium salts 141
Green S 142
Fast green FCF 143
Caramel I 150a
Caramel II 150b
Caramel III 150c
Caramel IV 150d
Brilliant black BN or Brilliant Black PN 151
Carbon blacks or Vegetable carbon 153
Brown HT 155
Carotene 160a
Annatto extracts 160b
Paprika oleoresins 160c
Lycopene 160d
b-apo-8' Carotenal 160e
b-apo-8' Carotenoic acid methyl or ethyl ester 160f
Flavoxanthin 161a
Lutein 161b
Kryptoxanthin 161c
Prescribed Name CodeNo.
Rubixanthin 161d
Violoxanthin 161e
Rhodoxanthin 161f
Beet red 162
Anthocyanins or Grape skin extract or Blackcurrent extract 163
Saffron or crocetin or crocin 164
Calcium carbonate 170
Titanium dioxide 171
Iron oxide 172
Aluminium 173
Silver 174
Gold 175
Tannic acid or tannins 181
Sorbic acid 200
Sodium sorbate 201
Potassium sorbate 202
Calcium sorbate 203
Benzoic acid 210
Sodium benzoate 211
Potassium benzoate 212
Calcium benzoate 213
Propylparaben or Propyl-p-hydroxy-benzoate 216
Methylparaben or Methyl-p-hydroxy-benzoate 218
Sulphur dioxide 220
Sodium sulphite 221
Sodium bisulphite 222
Sodium metabisulphite 223
Potassium metabisulphite 224
Potassium sulphite 225
Potassium bisulphite 228
Nisin 234
Natamycin or pimaricin 235
Dimethyl dicarbonate 242
Potassium nitrite 249
Sodium nitrite 250
Sodium nitrate 251
Potassium nitrate 252
Acetic acid, glacial 260
Potassium acetate 261
Sodium acetate 262
Schedule 2, Part 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name CodeNo.
Sodium diacetate 262
Calcium acetate 263
Ammonium acetate 264
Lactic acid 270
Propionic acid 280
Sodium propionate 281
Calcium propionate 282
Potassium propionate 283
Carbon dioxide 290
Malic acid 296
Fumaric acid 297
Ascorbic acid 300
Sodium ascorbate 301
Calcium ascorbate 302
Potassium ascorbate 303
Ascorbyl palmitate 304
Tocopherols concentrate, mixed 306
a-Tocopherol 307
g-Tocopherol 308
d-Tocopherol 309
Propyl gallate 310
Octyl gallate 311
Dodecyl gallate 312
Erythorbic acid 315
Sodium erythorbate 316
tert-Butylhydroquinone 319
Butylated hydroxyanisole 320
Butylated hydroxytoluene 321
Lecithin 322
Sodium lactate 325
Potassium lactate 326
Calcium lactate 327
Ammonium lactate 328
Magnesium lactate 329
Citric acid 330
Sodium citrate 331
Sodium dihydrogen citrate 331
Potassium citrate 332
Potassium dihydrogen citrate 332
Calcium citrate 333
Tartaric acid 334
Sodium tartrate 335
Prescribed Name CodeNo.
Potassium tartrate or Potassium acid tartrate 336
Potassium sodium tartrate 337
Phosphoric acid 338
Sodium phosphate, dibasic 339
Sodium phosphate, monobasic 339
Sodium phosphate, tribasic 339
Potassium phosphate, dibasic 340
Potassium phosphate, monobasic 340
Potassium phosphate, tribasic 340
Calcium phosphate, dibasic or calcium hydrogen phosphate 341
Calcium phosphate, monobasic or calcium dihydrogen phosphate 341
Calcium phosphate, tribasic 341
Ammonium phosphate, dibasic 342
Ammonium phosphate, monobasic or Ammonium dihydrogen phosphates 342
Magnesium phosphate, dibasic 343
Magnesium phosphate, monobasic 343
Magnesium phosphate, tribasic 343
Ammonium malate 349
Sodium hydrogen malate 350
Sodium malate 350
Potassium malate 351
Calcium malate 352
Metatartaric acid 353
Calcium tartrate 354
Adipic acid 355
Potassium adipate 357
Ammonium adipates 359
Succinic acid 363
Sodium fumarate 365
Schedule 2, Part 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name CodeNo.
Potassium fumarate 366
Calcium fumarate 367
Ammonium fumarate 368
Ammonium citrate 380
Triammonium citrate 380
Ferric ammonium citrate 381
Calcium disodium ethylenediaminetetraacetateor calcium disodium EDTA 385
Alginic acid 400
Sodium alginate 401
Potassium alginate 402
Ammonium alginate 403
Calcium alginate 404
Propylene glycol alginate 405
Agar 406
Carrageenan 407
Processed eucheuma seaweed 407a
Arabinogalactan or larch gum 409
Locust bean gum or carob bean gum 410
Guar gum 412
Tragacanth gum 413
Acacia or gum arabic 414
Xanthan gum 415
Karaya gum 416
Gellan gum 418
Sorbitol or sorbitol syrup 420
Mannitol 421
Polyoxyethylene (40) stearate 431
Polysorbate 80 or Polyoxyethylene (20) sorbitan monooleate 433
Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate 435
Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate 436
Pectin 440
Prescribed Name CodeNo.
Ammonium salts of phosphatidic acid 442
Glycerin or glycerol 442
Sucrose acetate isobutyrate 444
Glycerol esters of wood rosins 445
Potassium pyrophosphate 450
Sodium acid pyrophosphate 450
Sodium pyrophosphate 450
Potassium tripolyphosphate 451
Sodium tripolyphosphate 451
Potassium polymetaphosphate 452
Sodium metaphosphate, insoluble 452
Sodium polyphosphates, glassy 452
Cellulose microcrystalline 460
Cellulose, powdered 460
Methyl cellulose 461
Hydroxypropyl methylcellulose 464
Methyl ethyl cellulose 465
Sodium carboxymethylcellulose 466
Aluminium calcium, sodium, magnesium, potassium and ammonium salts of fatty acids 470
Mono- and di-glycerides of fatty acids 471
Acetic and fatty acid esters of glycerol 472a
Lactic and fatty acid esters of glycerol 472b
Citric and fatty acid esters of glycerol 472c
Diacetyltartaric and fatty acid esters of glycerol 472e
Mixed tartaric, acetic and fatty acid esters of glycerol' or 'tartaric, acetic and fatty acid esters of glycerol (mixed)' 472f
Schedule 2, Part 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name CodeNo.
Sucrose esters of fatty acids 473
Polyglycerol esters of fatty acids 475
Polyglycerol esters of interesterified ricinoleic acid 476
Propylene glycol mono - and di-esters or Propylene glycol esters of fatty acids 477
Dioctyl sodium sulphosuccinate 480
Sodium lactylate 481
Sodium oleyl lactylate 481
Sodium stearoyl lactylate 481
Calcium lactylate 482
Calcium oleyl lactylate 482
Calcium stearoyl lactylate 482
Sorbitan monostearate 491
Sorbitan tristearate 492
Sodium bicarbonate 500
Sodium carbonate 500
Potassium bicarbonate 501
Potassium carbonate 501
Ammonium bicarbonate 503
Ammonium hydrogen carbonate 503
Magnesium carbonate 504
Hydrochloric acid 507
Potassium chloride 508
Calcium chloride 509
Ammonium chloride 510
Magnesium chloride 511
Stannous chloride 512
Sodium sulphate 514
Potassium sulphate 515
Calcium sulphate 516
Magnesium sulphate 518
Cupric sulphate 519
Calcium hydroxide 526
Calcium oxide 529
Magnesium oxide 530
Sodium ferrocyanide 535
Potassium ferrocyanide 536
Sodium aluminium phosphate 541
Prescribed Name CodeNo.
Bone phosphate 542
Silicon dioxide, amorphous 551
Calcium silicate 552
Magnesium silicate or Talc 553
Sodium aluminosilicate 554
Potassium aluminium silicate 555
Calcium aluminium silicate 556
Bentonite 558
Aluminium silicate 559
Potassium silicate 560
Stearic acid or fatty acid 570
Glucono d-lactone or Glucono delta-lactone 575
Potassium gluconate 577
Calcium gluconate 578
Ferrous gluconate 579
Magnesium gluconate 580
L-glutamic acid 620
Monosodium L-glutamateor MSG 621
Monopotassium L-glutamate 622
Calcium glutamate 623
Monoammonium L-glutamate 624
Magnesium glutamate 625
Disodium 5'-guanylate 627
Disodium 5'-inosinate 631
Disodium 5'-ribonucleotides 635
Maltol 636
Ethyl maltol 637
Glycine 640
L-Leucine 641
Polydimethylsiloxane or Dimethylpolysiloxane 900a
Beeswax, white and yellow 901
Carnauba wax 903
Shellac 904
Petrolatum or petroleum jelly 905b
Oxidised polyethylene 914
L-cystine monohydrochloride 920
Nitrogen 941
Schedule 2, Part 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name CodeNo.
Nitrous oxide 942
Acesulphame potassium 950
Aspartame 951
Cyclamate or calcium cyclamate or sodium cyclamate 952
Isomalt 953
Saccharin 954
Sucralose 955
Alitame 956
Thaumatin 957
Maltitol and maltitol syrup or hydrogenated glucose syrup 965
Lactitol 966
Xylitol 967
Choline salts 1001
a-Amylase 1100
Proteases (papain, bromelain, ficin) 1101
Glucose oxidase 1102
Lipases 1104
Lysozyme 1105
Polydextrose 1200
Polyvinylpyrolidone 1201
Dextrin roasted starch 1400
Prescribed Name CodeNo.
Acid treated starch 1401
Alkaline treated starch 1402
Bleached starch 1403
Oxidised starch 1404
Enzyme treated starches 1405
Monostarch phosphate 1410
Distarch phosphate or Distarch phosphate esterified with sodium trimetaphosphate; esterified with phosphorous oxychloride 1412
Phosphated distarch phosphate 1413
Acetylated distarch phosphate 1414
Starch acetate esterified with acetic anhydride 1420
Acetylated distarch adipate 1422
Hydroxypropyl starch 1440
Hydroxypropyl distarch phosphate 1442
Starch sodium octenylsuccinate 1450
Triethyl citrate 1505
Triacetin 1518
Propylene glycol 1520
Polyethylene glycol 8000 1521
Standard 1.2.5
Date Marking of Packaged Food
Purpose
This Standard prescribes a date marking system for packaged food and the form in which those foods must be date marked. The Standard requires packaged food, with some exceptions, to be date marked, and prohibits the sale of packaged food after the expiration of the use-by date, where such a date mark is required. In particular, clause 2 of this Standard sets out the circumstances in which a use-by date must be used instead of a best-before date.
Table of Provisions
1 Interpretation
2 Food must be date marked
3 Prohibition on sale of food after the use-by date
4 Prescribed form of date mark
5 Prescribed form of date
6 Statement of storage conditions
7 Exclusive date marking system to be used
Clauses
1 Interpretation
In this Standard -
baked-for date, in relation to bread, means a date not later than 12 hours after the time the bread was baked.
baked-on date, in relation to bread, means the date on which the bread was baked.
best-before date, in relation to a package of food, means the date which signifies the end of the period during which the intact package of food, if stored in accordance with any stated storage conditions, will remain fully marketable and will retain any specific qualities for which express or implied claims have been made.
use-by date, in relation to a package of food, means the date which signifies the end of the estimated period if stored in accordance with any stated storage conditions, after which the intact package of food should not be consumed because of health and safety reasons.
2 Food must be date marked
(1) Unless otherwise expressly prescribed in this Code, the label on a package of food must include -
(a) its use-by date, where the food should be consumed before a certain date because of health or safety reasons; or
(b) where paragraph 2(1)(a) does not apply, its best-before date;
unless -
(c) the best-before date of the food is two years or more; or
(d) the food is -
(i) an individual portion of ice cream or ice confection; or
(ii) in a small package, except where the food should be consumed before a certain date because of health or safety reasons.
Editorial note:
ANZFA's "Guide to the Use of 'Use-by' and 'Best-Before' Dates for Food Manufacturers" provides guidance on paragraphs 2(1)(a) and (b).
Standard 1.2.1 sets out the exemptions to the general labelling requirements in this Code, and provides a definition of 'small package'.
(2) The label on a package of bread with a shelf life less than 7 days, may include instead of a best-before date -
(a) its baked-on date; or
(b) its baked-for date.
3 Prohibition on sale of food after the use-by date
Food must not be sold past its use-by date.
4 Prescribed form of date mark
(1) A best-before date must use the words -
' Best Before'
accompanied by the date or a reference to where the date is located in the label.
(2) A use-by date must use the words -
'Use By'
accompanied by the date or a reference to where the date is located in the label.
(3) A baked-for date must use either the words -
'Baked For'; or
'Bkd For'
accompanied by the date or a reference to where the date is located in the label.
Editorial note:
The 'baked-for date' indicates the date the bread is being baked for, and has been included to overcome problems associated with bread that is baked later in the day for sale the following day. This date cannot be later than 12 hours after the time the bread was baked. Hence, bread that is baked after 12:00pm (midday) can include a 'baked-for date' that specifies the following day. However, bread baked before 12:00pm (midday) cannot.
(4) A baked-on date must use either the words -
'Baked On'; or
'Bkd On'
accompanied by the date or a reference to where the date is located in the label.
5 Prescribed form of date
(1) The best-before date and use-by date must consist at least of -
(a) the day and the month for products with a best-before date or use-by date of not more than 3 months; or
(b) the month and the year for products with a best-before date or use-by date of more than 3 months.
(2) The best-before date and use-by date must be expressed in uncoded numerical and chronological form, other than the month, which may be expressed in letters.
(3) The day, month and year so expressed within the best-before or used-by date must be distinguishable.
Examples:
For paragraph 5(1)(a) -
3 Dec or 3 12
3 12 99 or 3 Dec 99
For paragraph 5(1)(b) -
Dec 99 or 12 99
3 12 99 or 3 Dec 99
6 Statement of storage conditions
(1) The label on a package of food must include a statement of any specific storage conditions required to ensure that the food will keep for the specified period indicated in the -
(a) use-by date; or
(b) best-before date.
(2) Subclause 6(1) does not apply to liquid milk and milk products and cream and cream products sold in glass bottles with no label other than that on the foil cap.
7 Exclusive date marking system to be used
(1) Subject to subclause (2), the label on a package of food must not include a date marking system other than that prescribed by this Standard.
(2) Subclause (1) does not preclude the addition of a manufacturer's or packer's code on the label on a package of food.
Standard 1.2.6
Directions for Use and Storage
Purpose
This Standard requires either directions for use and/or directions for storage of food, to be included on the label, where, for reasons of health and safety, the consumer should be informed of specific use or storage requirements.
Table of Provisions
1 Interpretation
2 Circumstances where food must be labelled with directions
Clauses
1 Interpretation
In this Standard -
use or storage includes use and storage.
2 Circumstances where food must be labelled with directions
The label on a package of food must include appropriate directions for the use or storage of the food, where the food is of a nature as to warrant such directions for reasons of health or safety.
Editorial note:
This clause operates in addition to clause 6 of Standard 1.2.5 which requires the label on a package of food to include a statement of the conditions of storage where this is necessary to ensure that the food will keep for the specified period indicated by the use-by date or best-before date.
Food Product Standards in Chapter 2 of this Code may contain directions for use and/or storage specific to that individual commodity.
Standard 1.2.7
Representations about Food
Reserved
Standard 1.2.8
Nutrition Information Requirements
Purpose
This Standard sets out nutrition information requirements in relation to food that is required to be labelled under this Code and for food exempt from these labelling requirements. This Standard prescribes when nutritional information must be provided, and the manner in which such information is provided.
This Standard does not apply to infant formula products except where Standard 2.9.1 (Infant Formula Products) otherwise provides. Standard 2.9.1 sets out specific nutrition labelling requirements that apply to infant formula products. Standard 1.3.2 (Vitamins and Minerals) sets out the labelling requirements for claims made about the vitamin and mineral content of foods.
Division 1 - Interpretation
1 Definitions
2 Energy factors
Division 2 - Nutrition information panels
3 Nutrition information requirements and exemptions
4 Requirements for nutrition information panels where nutrition claims are made in relation to food
5 Prescribed declarations in a nutrition information panel
6 Expression of average energy content and quantities of nutrients and biologically active substances
7 Percentage daily intake information
8 Food in small packages
9 Food in dehydrated or concentrated form
10 Food that must be drained before consumption
11 Food to be prepared or consumed with other food
Division 3 - Conditions for making certain nutrition claims
12 Claims in relation to polyunsaturated or monounsaturated fatty acid content of foods
13 Claims in relation to omega fatty acid content of foods
14 Low joule claims in relation to food
15 Lactose claims in relation to food
16 Claims in relation to gluten content of food
17 Claims in relation to salt, sodium or potassium content of food
Division 4 - Miscellaneous
18 Prescribed methods of analysis for the determination of dietary fibre in food
Division 1 - Interpretation
Clauses
1 Definitions
In this Standard -
average energy content means the energy content of a food determined by multiplying the average amount of each food component per 100 grams of the food by the energy factor for that food component and summing the amounts calculated for each using the following formula -
Average energy (kJ/100 g) = † Wi Fi
Where -
Wi means the average weight of the food component (g/100 g food); and
Fi means the energy factor assigned to that food component (kJ/g).
biologically active substance means a substance, other than a nutrient, with which health effects are associated.
Editorial note:
Examples of biologically active substances are phytoestrogens.
carbohydrate means carbohydrate by difference, calculated by subtracting from 100, the average quantity expressed as a percentage of water, protein, fat, dietary fibre, ash, and if quantified, any other unavailable carbohydrate and the substances listed in column 1 of Table 2 to subclause 2(2).
fat means total fat.
gluten means the main protein in wheat, rye, oats, barley, triticale and spelt relevant to the medical conditions, Coeliac disease and dermatitis herpetiformis.
monounsaturated fatty acids means the total of cis-monounsaturated fatty acids and declared as monounsaturated fat.
nutrition claim means a representation that states, suggests or implies that a food has a nutritional property whether general or specific and whether expressed affirmatively or negatively, and includes a reference to -
(a) energy; or
(b) salt, sodium or potassium; or
(c) amino acids, carbohydrate, cholesterol, fat, fatty acids, fibre, protein, starch or sugars; or
(d) vitamins or minerals; or
(e) any other nutrient; or
(f) a biologically active substance;
but does not include -
(g) a reference in a statement of ingredients, a prescribed name, or any other prescribed information; or
(h) the provision of particulars relating to a nutrient or energy that is required by clause 5; or
(i) a reference in the commonly accepted name of a food; or
(j) a reference to a quantitative or qualitative declaration of certain nutrients, ingredients or energy in the label where that declaration is required otherwise by the Act or this Code; or
(k) a reference to a reduction in alcohol content.
Editorial note:
'Sweetened', 'salted' and 'calcium enriched' are examples of nutrition claims that are expressed affirmatively. Examples of nutrition claims that are expressed negatively are 'unsweetened', 'no added sugar' and 'low in fat'.
Examples of a reference in a commonly accepted name of a food are 'sweet corn', 'sweet potato' and 'sweetbread'.
A reference to a nutrient that is not required by clause 5 in a nutrition information panel is a nutrition claim and, depending upon the nutrient claimed, may trigger the need for particulars of further nutrients to be included in the panel.
polyunsaturated fatty acids means the total of polyunsaturated fatty acids with cis-cis-methylene interrupted double bonds acids and declared as polyunsaturated fat.
saturated fatty acids means the total of fatty acids containing no double bonds acids and declared as saturated fat.
sugars means monosaccharides and disaccharides.
trans fatty acids means the total of unsaturated fatty acids where one or more of the double bonds are in the trans configuration acids and declared as trans fat.
unit quantity means, in the case of a solid or semi-solid food, 100 grams or, in the case of a beverage or other liquid food, 100 millilitres.
2 Energy factors
(1) In this clause -
energy factor means the metabolisable energy (ME) of the food component calculated according to the following formula, expressed in kilojoules per gram of food component, rounded to the nearest whole number -
ME = GE - FE - UE - GaE - SE
Where -
ME means metabolisable energy
GE means gross energy (as measured by bomb calorimetry)
FE means energy lost in faeces
UE means energy lost in urine
GaE means the energy lost in gases produced by fermentation in the large intestine
SE means the energy content of waste products lost from surface areas
(2) Energy factors in relation to the food components listed in column 1 of Table 1 and column 1 of Table 2 to this subclause are specified in the corresponding entry in column 2 of Table 1 and Table 2.
Table 1 to subclause 2(2)
Column 1Food Component Column 2Energy factor (kJ/g)
Alcohol 29
Carbohydrate (excluding unavailable carbohydrate) 17
Unavailable carbohydrate (including dietary fibre) 8
Fat 37
Protein 17
Table 2 to subclause 2(2)
Column 1Food Component Column 2Energy factor (kJ/g)
Erythritol 1
Glycerol 18
Isomalt 11
Lactitol 11
Maltitol 16
Mannitol 9
Organic acids 13
Polydextrose 5
Sorbitol* 14
Xylitol 14
Editorial note:
Average energy content may also be expressed as Calories. The conversion factor is one Calorie for each 4.18 kilojoules.
* Energy factor for sorbitol taken as an average of calculated range determined with or without ingestion of other foods.
Division 2 - Nutrition information panels
3 Nutrition information requirements and exemptions
Subject to clause 4, the label on a package of food must include a nutrition information panel except where the food is -
(a) sold at fund-raising events; or
(b) an alcoholic beverage standardised in Part 2.7 of this Code; or
(c) a herb, a spice, a herbal infusion, water; or
(d) vinegar and related products as standardised in Standard 2.10.1; or
(e) salt and salt products as standardised in Standard 2.10.2; or
(f) tea, decaffeinated tea, decaffeinated instant or soluble tea, instant or soluble tea, coffee, decaffeinated coffee, decaffeinated instant or soluble coffee, as defined in Standard 1.1.2; or
(g) an additive as defined in Standard 1.3.1; or
(h) a processing aid as defined in Standard 1.3.3; or
(i) fruit, vegetables, meat, poultry, and fish that comprise a single ingredient or category of ingredients; or
(j) in a small package.
4 Requirements for nutrition information panels where nutrition claims are made in relation to food
(1) Where a nutrition claim is made in relation to a food, a nutrition information panel must be included on the label on the package of the food.
(2) Subject to subclause (3), where a nutrition claim is made in relation to a food which is not required to bear a label pursuant to clause 2 of Standard 1.2.1, the information prescribed in clause 5, must be -
(a) declared in a nutrition information panel displayed on or in connection with the display of the food; or
(b) provided to the purchaser upon request.
(3) Where a nutrition claim is made in relation to a food in a small package, the label must include the information prescribed in clause 8.
5 Prescribed declarations in a nutrition information panel
(1) A nutrition information panel must include the following particulars -
(a) the number of servings of the food in the package; and
(b) the average quantity of the food in a serving expressed, in the case of a solid or semi-solid food, in grams or, in the case of a beverage or other liquid food, in millilitres; and
(c) the unit quantity of the food; and
(d) the average energy content, expressed in kilojoules or both in kilojoules and in Calories (kilocalories), of a serving of the food and of the unit quantity of the food; and
(e) subject to clause 12, the average quantity, expressed in grams of, protein, fat, saturated fat, carbohydrate and sugars, in a serving of the food and in a unit quantity of the food; and
(f) the average quantity, expressed in milligrams or both milligrams and millimoles, of sodium in a serving of the food and in the unit quantity of the food; and
(g) the name and the average quantity of any other nutrient or biologically active substance in respect of which a nutrition claim is made, expressed in grams, milligrams or micrograms or other units as appropriate, that is in a serving of the food and in the unit quantity of the food;
set out, unless otherwise prescribed in this Code, in the following format -
NUTRITION INFORMATIONServings per package: (insert number of servings)Serving size: g (or mL or other units as appropriate)
Quantity per Serving Quantity per 100 g (or 100 mL)
Energy kJ (Cal) kJ (Cal)
Protein g g
Fat, total- saturated gg gg
Carbohydrate, total- sugars gg gg
Sodium mg (mmol) mg (mmol)
(insert any other nutrient or biologically active substance to be declared) g, mg, µg (or other units as appropriate) g, mg, µg (or other units as appropriate)
(2) A nutrition information panel must clearly indicate that -
(a) the average quantities set out in the panel are average quantities; and
(b) any minimum and maximum quantities set out in the panel are minimum and maximum quantities.
Editorial note:
'Average quantity' is determined in accordance with the definition set out in clause 2 of Standard 1.1.1. Average quantities may be indicated, for example, by inserting the word 'Average' or the abbreviation 'Ave' at the beginning of 'Quantity per Serving' and the 'Quantity per 100 g (or 100 mL)' columns, or including a note at the end of the panel stating that all specified values are averages.
No format is prescribed for the indication of minimum and maximum quantities. They may be indicated, for example, by inserting the bracketed abbreviations '(min)' and '(max)' immediately after the relevant quantities in the Quantity per Serving column and the Quantity per 100 g (or 100 ml) column.
Clause 12 explains when minimum and maximum quantities may be indicated.
(3) The word 'serving' may be replaced in the nutrition information panel by -
(a) the word 'slice', 'pack' or 'package'; or
(b) the words 'metric cup' or 'metric tablespoon' or other appropriate word or words expressing a unit or common measure.
(4) The nutrition information panel must include declarations of the trans, polyunsaturated and monounsaturated fatty acids in accordance with subclause (7), where a nutrition claim is made in respect of -
(a) cholesterol; or
(b) saturated, trans, polyunsaturated or monounsaturated fatty acids; or
(c) omega-3, omega-6 or omega-9 fatty acids.
(5) The nutrition information panel must include declarations of the type of carbohydrate and dietary fibre in accordance with subclause (7), where a nutrition claim is made in respect of -
(a) fibre; or
(b) sugars; or
(c) any other type of carbohydrate.
(6) The nutrition information panel must include declarations of unavailable carbohydrate other than dietary fibre, and those substances listed in column 1 of the Table 2 to subclause 2(2) where they have been subtracted from the carbohydrate declaration as defined in clause 1.
(7) The information prescribed in subclause (4) and subclause (5), where required to be included in a nutrition information panel, must be set out in the following format -
NUTRITION INFORMATIONServings per package: (insert number of servings)Serving size: g (or mL or other units as appropriate)
Quantity per Serving Quantity per 100g (or 100mL)
EnergyProtein, total -*Fat, total - saturated - ** - trans - ** - polyunsaturated - ** - monounsaturated - ** CholesterolCarbohydrate, total - sugars -** - * - **Dietary fibre, total -**Sodium(insert any other nutrient or biologically active substance to be declared) kJ (Cal)gggggggggggmggggggggmg (mmol)g, mg, µg (or other units as appropriate) kJ (Cal)gggggggggggmggggggggmg (mmol)g, mg, µg (or other units as appropriate)
*a sub-group nutrient **a sub-sub-group nutrient
Editorial note:
This format sets out how sub-groups and sub-sub-groups of nutrients may be included. The number of these nutrient groupings that may be displayed in the panel is not limited by this format.
The word 'total' following 'fat', 'carbohydrate', 'dietary fibre' or 'protein' in the first column of the panel need be included only if it is immediately followed by a sub-group.
(8) The declaration of dietary fibre in a panel must be a declaration of dietary fibre determined in accordance with clause 18.
6 Expression of average energy content and quantities of nutrients and biologically active substances
(1) The average energy content, and average or minimum or maximum quantities of nutrients and biologically active substances must be expressed in the panel to not more than three significant figures.
(2) Where the average energy content of a serving or unit quantity of the food is less than
40 kJ, that average energy content may be expressed in the panel as 'LESS THAN 40 kJ'.
(3) Where the average quantity of protein, fat, classes of fatty acids, carbohydrate, sugars or dietary fibre in a serving or unit quantity of the food is less than 1 gram, that average quantity may be expressed in the panel as 'LESS THAN 1 g'.
(4) Where the average quantity of sodium or potassium in a serving of the food, the unit quantity of the food is less than 5 milligrams, that average quantity may be expressed in the panel as 'LESS THAN 5 mg'.
7 Percentage daily intake information
(1) Information relating to the percentage daily intake of nutrients set out in a nutrition information panel may be included in the panel.
(2) Where percentage daily intake information is included in a panel -
(a) the percentage daily intake of dietary fibre may be included in the panel; and
(b) the following matters must be included in the panel -
(i) the percentage daily intake of energy, fat, saturated fatty acids, carbohydrate, sugars, protein and sodium; and
(ii) the statement -
"*Percentage daily intakes are based on an average adult diet of 8700 kJ. Your daily intakes may be higher or lower depending upon your energy needs.".
Editorial note:
The inclusion of '% Daily Intake' information is voluntary. An example of a recommended nutrition information panel for mandatory nutrients incorporating the optional '% Daily Intake' element is set out below.
EXAMPLE:
NUTRITION INFORMATIONServings per package: (insert number of servings)Serving size: g (or mL or other units as appropriate)
Quantity per Serving % Daily Intake*(per Serving) Quantity per 100 g (or 100 mL)
Energy kJ (Cal) % kJ (Cal)
Protein g % g
Fat, total -saturated gg %% gg
Carbohydrate, total - sugars gg %% gg
Sodium mg (mmol) % mg (mmol)
(insert any other nutrient or biologically active substance to be declared) g, mg, µg (or other units as appropriate) % g, mg, µg (or other units as appropriate)
*Percentage Daily Intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs.
(3) The percentage daily intakes of the food components listed in column 1 of the Table to this subclause, that are included in the panel, must be calculated using the corresponding reference value specified in column 2.
Table to subclause 7(3)
Column 1Food component Column 2Reference Value
Energy 8700 kJ
Protein 50 g
Fat 70 g
Saturated fatty acids 24 g
Carbohydrate 310 g
Sodium 2300 mg
Sugar 62 g
Dietary fibre (if included) 30 g
8 Food in small packages
(1) Subject to subclause (2), where a nutrition claim is made in relation to a food in a small package, the label on that package must include a declaration, expressed in accordance with clause 5 and subclause 13(5), of the -
(a) average quantity of the claimed nutrient or biologically active substance present per unit quantity of the food; and
(b) average quantity of energy, carbohydrate, sugars and dietary fibre present per unit quantity of the food where a nutrition claim is made in respect of -
(i) fibre; or
(ii) sugars; or
(iii) any other type of carbohydrate; and
(c) saturated fatty acids, trans fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids content of the food where a nutrition claim is made in respect of -
(i) cholesterol; or
(ii) saturated fatty acids, trans fatty acids, polyunsaturated fatty acids or monounsaturated fatty acids; or
(iii) omega-3, omega-6 or omega-9 fatty acids; and
(d) average quantity of energy present per unit quantity of the food where a nutrition claim is made that the food is fat-free, sugar-free, low joule or any similar term.
(2) The information required to be declared in subclause (1) need not be set out in the prescribed panel format.
Editorial note:
Standard 1.2.1 defines 'small package' as a package with a surface area of less than 100 cm2. Food in a small package is not required to have a nutrition information panel although the information that must be declared under clause 8 may be declared in a panel.
9 Food in dehydrated or concentrated form
Where a food in dehydrated or concentrated form is labelled with directions that indicate that the food should be reconstituted with water before consumption, the label on the package of that food must include the particulars set out in each column of the panel expressed as a proportion of the food as so reconstituted.
10 Food that must be drained before consumption
The label on a package of food with directions indicating that the food should be drained before consumption, must clearly indicate that the particulars set out in each column of the panel relate to the drained food.
11 Food to be prepared or consumed with other food
The label on a package of food intended to be prepared or consumed with at least one other food, may include an additional column at the right hand side of the panel specifying, in the same manner as set out in the panel, descriptions and quantities of the foods in question together with the average energy content of the food and the average quantities of nutrients and biologically active substances declared in the panel.
Division 3 - Conditions for making certain nutrition claims
12 Claims in relation to polyunsaturated or monounsaturated fatty acid content of foods
(1) A nutrition claim, subject to clause 13, must not be made in relation to the polyunsaturated fatty acid content or monounsaturated fatty acid content of a food unless -
(a) the total of saturated fatty acids and trans fatty acids comprises no more than 28 per cent of the total fatty acid content of the food; and
(b) the fatty acid in respect of which the nutrition claim is made comprises no less than 40 per cent of the total fatty acid content of the food.
(2) Where a claim is made in relation to the polyunsaturated fatty acid content or monounsaturated fatty acid content of foods for which there are compositional requirements specified in Standard 2.4.1 or Standard 2.4.2, the quantity of saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids and trans fatty acids may be set out in the panel as a minimum or maximum quantity in a serving of the food.
Editorial note:
Subclause 12(2) provides manufacturers of edible oils and edible oil spreads with the option of setting out the minimum and maximum fatty acid content of the types of fatty acids referred to in subclause 12(2) instead of their average quantity. Total fat must still be expressed as an average quantity in accordance with paragraph 5(1)(e).
13 Claims in relation to omega fatty acid content of foods
(1) Where a nutrition claim using the word 'omega' is made in relation to the omega fatty acid content of a food, the word 'omega' must be qualified by the type of omega fatty acid present and this qualification must appear immediately after the word 'omega'.
Editorial note:
For example, in the format 'Omega-3', 'Omega-6' or 'Omega-9'.
(2) Subject to subclause (3) and subclause (4), a claim must not be made in relation to the omega-3 fatty acid content of a food, other than fish or fish products that have no added saturated fatty acids, unless the -
(a) total of saturated fatty acids and trans fatty acids is less than 28 per cent of the total fatty acid content of the food; or
(b) food contains no more than 5 g of saturated fatty acids and trans fatty acids per 100 g of the food.
(3) A nutrition claim must not be made in relation to the omega-3 fatty acid content of a food, unless the food satisfies the requirements of subclause (2) and contains no less than -
(a) 200 mg alpha-linolenic acid per serving; or
(b) 30 mg total eicosapentaenoic acid and docosahexaenoic acid per serving.
(4) A nutrition claim must not be made that a food is a 'good source' of omega-3 fatty acid or words of similar import, unless the food satisfies the requirements of subclause (2) and contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid per serving.
(5) Where a nutrition claim is made in accordance with subclause (3) or subclause (4), the declarations in the nutrition information panel must indicate the source of omega 3 fatty acids, namely, alpha-linolenic acid, docosahexaenoic acid and/or eicosapentaenoic acid.
(6) A nutrition claim must not be made in relation to the omega-6 or omega-9 fatty acid content of a food, unless the -
(a) total of saturated fatty acids and trans fatty acids content of the food is no more than 28 per cent of the total fatty acid content of the food; and
(b) fatty acid in respect of which the nutrition claim is made comprises no less than 40 per cent of the total fatty acid content of the food.
Editorial note:
The omega-3, omega-6 or omega-9 fatty acid content of a food that is the subject of such a claim should be set out in the nutrition information panel in the format immediately following subclause 5(6) as a sub-sub-group of polyunsaturated fatty acids or monounsaturated fatty acids, as the case may be.
14 Low joule claims in relation to food
(1) Subject to subclause (2), a claim to the effect that a food is a low joule food, must not be made unless the average energy content of the food is no more than -
(a) 80 kJ per 100 mL of beverages or other liquid foods; and
(b) 170 kJ per 100 g of solid or semi-solid foods.
(2) Where a food is to be prepared as directed on the label, the average energy content of the food must be calculated for the food as prepared.
Editorial note:
Low joule food claims are nutrition claims as they make reference to the energy content of a food.
The term describing the energy content of a food intrinsically low in energy must not precede the name of the food (e.g.: "low joule" [name of the food]), but should refer to the whole class of foods, and be in the following form -
"[class of the food] is a low joule food"
15 Lactose claims in relation to food
(1) A claim to the effect that a food is low lactose must not be made unless the food contains no more than 0.3 g of lactose per 100 g of the food.
(2) A claim to the effect that a food is lactose free must not be made unless the food contains no detectable lactose.
(3) A claim to the effect that a food is lactose reduced must be accompanied by a declaration of the proportion by which the lactose content of the food has been reduced.
Editorial note:
Where a claim is made that a food is lactose reduced, the proportion of lactose in the food should be declared in words to the effect -
"[here state percentage] % lactose reduced"
(4) Where a claim is made in relation to the lactose content of a food, particulars of the lactose and galactose content of the food must be provided in accordance with subclause 5(1).
Editorial note:
The declaration of the lactose and galactose content of a food in a nutrition information panel should be in the following form:
Carbohydrate , total
- sugars
- lactose
- galactose
16 Claims in relation to gluten content of food
(1) Claims in relation to the gluten content of food are prohibited unless expressly permitted by this Code.
Editorial note:
This subclause does not prohibit the declaration of the presence of gluten, for example, in an ingredient list on the label on a food.
(2) A claim to the effect that a food is gluten free must not be made in relation to a food unless the food contains no -
(a) detectable gluten; and
(b) oats or malt.
(3) A claim to the effect that a food has a low gluten content, must not be made in relation to a food unless the food contains no -
(a) more than 20 mg gluten per 100 g of the food; and
(b) oats or malt.
Editorial note:
Subclauses (2) and (3) of this clause permit claims to the effect that a food is gluten free or has a low gluten content, providing certain specified conditions are met.
(4) A claim to the effect that a food contains gluten or is high in gluten may be made in relation to a food.
Editorial note:
Subclause 16(1) prohibits all claims about gluten unless expressly permitted. Subclauses 16(2), (3) and (4) provide those express permissions.
17 Claims in relation to salt, sodium or potassium content of food
(1) A claim to the effect that a food is low in sodium content must not be made unless the food contains no more than 120 mg of sodium per 100 g of the food.
(2) Where a nutrition claim is made in respect of the salt, sodium or potassium content of a food, or any two or all of them, then particulars, including particulars relating to both the sodium and potassium content of the food, must be provided in relation to the food in accordance with subclause 5(1).
Editorial note:
If the claim is made for a food naturally or intrinsically low in sodium, it should refer to the whole class of similar foods.
Division 4 - Miscellaneous
18 Prescribed methods of analysis for the determination of dietary fibre in food
(1) The methods set out in this clause are the prescribed methods of analysis for the determination of dietary fibre content of food.
(2) Proceed according to Section 985.29 of the 4th Supplement (1998) to the A.O.A.C, 16th Edition (1995), or in the alternate to Section 991.43 of the A.O.A.C, 16th Edition (1995), in so far as these methods measure as the endpoint, the total dietary fibre and not the soluble and insoluble fractions of dietary fibre.
Standard 1.2.9
Legibility Requirements
Purpose
This Standard sets out general and specific legibility requirements for the labelling of packaged foods.
Table of Provisions
1 Interpretation
2 General requirements
3 Legibility requirements for warning statements
Clauses
1 Interpretation
In this Standard -
size of type means the measurement from the base to the top of a letter or numeral.
2 General requirements
(1) Unless otherwise expressly permitted by this Code, each word, statement, expression or design prescribed to be contained, written or set out in a label must, wherever occurring, be so contained, written or set out legibly and prominently such as to afford a distinct contrast to the background, and in the English language.
(2) Where a language other than English is used in addition to the English language on a label on a package of food or in association with a display of food the information in that language must not negate or contradict the information on the label in the English language.
Editorial note:
Subclause 2(1) does not require lot identification to be set out in the English language.
Where a language other than English is used on a label, in addition to the English language, it must not contravene the provisions of this Code.
3 Legibility requirements for warning statements
Unless otherwise prescribed in this Code, each word, statement, expression or design prescribed to be contained, written or set out in a warning statement on a label must, wherever occurring, be so contained, written or set out -
(a) in a size of type of not less than 3mm; or
(b) in the case of a small package, in a size type of not less than 1.5mm.
Editorial Notes:
1. 'Warning statement' is defined in Standard 1.1.1.
2. 'Small package' is defined in Standard 1.2.1 Application of Labelling and Other Information Requirements.
Standard 1.2.10
Characterising Ingredients and Components of Food
Purpose
This Standard sets out specific requirements for the declaration of the percentage of characterising ingredients and components of certain food products which are required to be declared.
Table of Provisions
1 Interpretation
2 Declaration of characterising ingredients and characterising components
3 Method of calculating the proportion of characterising ingredients by ingoing weight
4 Method of calculating the proportion of characterising ingredients where moisture loss occurs
5 Method of declaration of characterising ingredients
6 Method of calculating the proportion of characterising components
7 Method of declaration of characterising components
Clauses
1 Interpretation
In this Standard -
category of ingredients means ingredients declared in the statement of ingredients using a generic name set out in the Table to Clause 4 of Standard 1.2.4.
characterising component means a component of a food that -
(a) appears in the name of a food; or
(b) is usually associated with the name of a food by the consumer; or
(c) is emphasised on the label of a food in words, pictures or graphics; or
(d) is essential to characterise a food, and to distinguish it from other foods with which it might be confused because of its name or appearance.
Editorial note:
Two examples of characterising components of food, are milkfat in ice cream and cocoa solids in chocolate.
characterising ingredient means an ingredient or category of ingredients that -
(a) appears in the name of a food; or
(b) is usually associated with the name of a food by the consumer; or
(c) is emphasised on the label of a food in words, pictures or graphics; or
(d) is essential to characterise a food, and to distinguish it from other foods with which it might be confused because of its name or appearance;
but does not include -
(e) an ingredient or a category of ingredients which is used in small quantities for the purposes of a flavouring; or
(f) an ingredient that is the sole ingredient of a food; or
(g) a category of ingredients that comprises the whole of the food; or
(h) an ingredient or category of ingredients which, while appearing in the name of the food, is not such as to govern the choice of the consumer, because the variation in the quantity is not essential to characterise the food, or does not distinguish the food from other foods; or
(i) an ingredient or category of ingredients declared as a characterising component of a food in accordance with this Standard.
Editorial note:
Standard 1.2.4 defines 'ingredient' as 'any substance, including a food additive, used in the preparation manufacture or handling of a food'. A component of a food that is naturally present in a food is not an ingredient of the food and therefore cannot be a characterising ingredient. For example, caffeine that is naturally present in coffee or tea cannot be a characterising ingredient. Food components that are mentioned in the name of a food, but which have not actually been used in its preparation eg cream in 'cream biscuit' are not ingredients of the food and therefore cannot be characterising ingredients.
Examples of ingredients that appear in the name of the food include "strawberry yoghurt", and "steak and kidney pie". An example of a category of ingredients that appears in the name of the food that should be declared as a percentage is 'vegetables' in a "vegetable pastie" and 'meat' in a "meat pie". Examples of ingredients that are usually associated with the name of a food by the consumer are 'meat' (a category of ingredients that may be declared using a generic name) with salami, or unpackaged pastry encased products such as meat pies and sausage rolls.
Examples of ingredients that are emphasised on the label of a food in words, pictures or graphics would include 'fruit and nuts' in fruit and nut chocolate, or 'cheese' if it is emphasised by words on the label such as 'extra cheese'.
Under Standard 1.2.4, ingredients include compound ingredients. An example of a compound ingredient that would require percentage labelling is 'spaghetti' in a tin of spaghetti and tomato sauce that is either pictured on the tin of spaghetti and tomato sauce or that is part of the name of such a food.
2 Declaration of characterising ingredients and characterising components
(1) Subject to subclause (3), the label on a package of food must include a declaration of the proportion of characterising ingredients and characterising components of the food, calculated and expressed in accordance with this Standard.
(2) Subject to subclause (3), a declaration of the percentage of the characterising ingredients and characterising components of a food, calculated and expressed in accordance with this Standard, where the -
(a) food is unpackaged; or
(b) food is made and packaged on the premises from which it is sold;
must be -
(c) displayed on or in connection with the display of the food; or
(d) provided to the purchaser upon request.
(3) Subclause (1) and subclause (2) do not apply to -
(a) food assembled in the presence of the purchaser; or
(b) food for catering purposes; or
(c) food delivered packaged and ready for immediate consumption at the express order of the purchaser; or
(d) prepared filled rolls, sandwiches, bagels and similar products; or
(e) food sold at fund raising events; or
(f) food in a small package; or
(g) food standardised in Standard 2.9.1; or
(h) cured and/or dried meat flesh in whole cuts or pieces.
Editorial note:
Where the proportion of a characterising component of a food is declared in accordance with this Standard, the ingredients, category of ingredients or parts thereof, comprising that characterising component are not required to be declared as a characterising ingredient or category of ingredients of the food.
These declarations must be considered in the light of the prohibitions on false, misleading or deceptive representations in the Food or Health Acts and fair trading laws of New Zealand and the States, Territories and the Commonwealth. In so doing it is necessary to consider whether a false or misleading impression is conveyed to a purchaser of a particular food product.
In order to determine whether the characterising components or characterising ingredients of a food should be declared, a manufacturer of food should consider which declaration best reflects the nature of the food as sold or imported. For example, milkfat is not typically an ingredient in ice cream, but would be considered to be a characterising component in ice cream, and should be so declared.
3 Method of calculating the proportion of characterising ingredients by ingoing weight
(1) Subject to clause 4, the proportion of an ingredient or category of ingredients must be calculated in accordance with this clause, by dividing the ingoing weight of the ingredient or total weight of the ingredients within the category of ingredients by the total weight of all the ingoing ingredients of the food and multiplying this amount by 100.
(2) The weight of added water or volatile ingredients removed in the course of manufacture of the food must not be included in the weight of the ingoing ingredients for the purposes of the calculation set out in subclause (1).
(3) Where a concentrated or dehydrated ingredient or category of ingredients is reconstituted during the manufacture of the food, the weight of the reconstituted ingredient or category of ingredients may be used in the calculation set out in subclause (1).
(4) The proportion of a characterising ingredient or category of ingredients of a food that requires reconstitution prior to consumption may be calculated as a proportion of the food as reconstituted.
4 Method of calculating the proportion of characterising ingredients where moisture loss occurs
Where moisture loss occurs in the processing of a food, the proportion of the characterising ingredient or category of ingredients in the final food, may be calculated taking into account any such moisture loss, on the basis of the weight of the characterising ingredient or category of ingredients in the final food.
5 Method of declaration of characterising ingredients
(1) The proportion of an ingredient or category of ingredients must be declared as a percentage, and where declared in a statement of ingredients, immediately after the common, descriptive or generic name of the ingredient.
(2) The declared percentage must be rounded to the nearest whole number or to the nearest 0.5 decimal place in those cases where it is below 5%.
(3) The percentage of an ingredient or category of ingredients must be declared as either -
(a) the actual percentage; or
(b) a minimum percentage.
(4) Where a minimum percentage is declared it must be clearly indicated that it is a minimum percentage.
(5) The proportion of a characterising ingredient or category of ingredients of a food that requires reconstitution prior to consumption as calculated in accordance with subclause 3(4) may be declared as a percentage of the food as reconstituted, provided that the basis of this declaration is clearly indicated.
Editorial note:
Clause 5 may be complied with, for example, by asterisking all declared minimum percentages and including an asterisked note at the end of the ingredient list stating "minimum percentage".
6 Method of calculating the proportion of characterising components
(1) The characterising component of a food must be calculated by dividing the weight of the characterising component of the food by the total weight of the food and multiplying this amount by 100.
(2) The proportion of a characterising component of a food that requires reconstitution prior to consumption may be calculated as a proportion of the food as reconstituted.
7 Method of declaration of characterising components
(1) The proportion of a characterising component of a food must be declared as a percentage.
(2) The percentage declared must be rounded to the nearest whole number or to the nearest 0.5 decimal place in those cases where it is below 5%.
(3) The percentage of a characterising component of a food must be declared as either -
(a) the actual percentage; or
(b) a minimum percentage.
(4) Where a minimum percentage is declared it must be clearly indicated that it is a minimum percentage.
(5) The proportion of a characterising component of a food that requires reconstitution prior to consumption may be declared as a percentage of the food as reconstituted, provided that the basis of this declaration is clearly indicated.
Standard 1.3.1
Food Additives
Purpose
A food additive is any substance not normally consumed as a food in itself and not normally used as an ingredient of food, but which is intentionally added to a food to achieve one or more of the technological functions specified in Schedule 5. It or its by-products may remain in the food. Food additives are distinguishable from processing aids (see Standard 1.3.3) and vitamins and minerals added to food for nutritional purposes (see Standard 1.3.2).
This standard regulates the use of food additives in the production and processing of food. A food additive may only be added to food where expressly permitted in this standard. Additives can only be added to food in order to achieve an identified technological function according to Good Manufacturing Practice.
Standard 1.3.4 prescribes standards for the identity and purity of food additives.
Table of Provisions
1 Definitions
2 General prohibition on the use of additives
3 Permitted use of additives
4 Requirements for use of intense sweeteners
5 Maximum permitted levels of additives
6 Additives performing the same function
7 Carry-over of additives
8 Food for use in preparation of another food
9 The addition of a garnish to food
10 Colours and their aluminium and calcium lakes
11 Permitted synthetic flavourings
Schedule 1 - Permitted uses of food additives by food type
Schedule 2 - Miscellaneous additives permitted to GMP in processed foods specified in Schedule 1
Schedule 3 Colours permitted to GMP in processed foods specified in Schedule 1
Schedule 4 Colours permitted to specified levels in processed foods specified in Schedule 1
Schedule 5 Technological functions which may be performed by food additives
Clauses
1 Definitions
In this standard -
maximum permitted level means the maximum amount of additive which may be present in the food as set out in relation to that food in Schedule 1.
processed food means food which has undergone any treatment resulting in a substantial change in the original state of the food.
technological function means a function set out in Schedule 5.
Editorial note:
This definition of 'processed food' is used to determine some additive permissions.
Processes such as dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing or freezing, milling or husking, packing or unpacking are not considered to result in a substantial change to the original state of the food.
2 General prohibition on the use of additives
Unless expressly permitted in this Standard, food additives must not be added to food.
3 Permitted use of additives
The additives listed by name or number in Schedules 1,2,3 and 4 may be added to a food or class of food to perform technological functions provided that:
(a) the use complies with any restrictions on use listed in Schedule 1; and
(b) the proportion of the additive does not exceed the maximum level necessary to achieve one or more technological functions under conditions of Good Manufacturing Practice (GMP).
Editorial note:
The Codex Alimentarius Commission Procedural Manual sets out the following relevant criteria for use in assessing compliance with Good Manufacturing Practice:
(a) the quantity of additive added to food shall be limited to the lowest
possible level necessary to accomplish its desired effect;
(b) the quantity of the additive that becomes a component of food as a
result of its use in the manufacture, processing or packaging of a
food and which is not intended to accomplish any physical, or other
technical effect in the finished food itself, is reduced to the extent
reasonably possible; and
(c) the additive is prepared and handled in the same way as a food ingredient.
The manner in which a food is intended to be presented (eg. by the use of such quality descriptors as natural, pure, traditional etc) may affect the type and level of food additives that could be used in accordance with GMP. Similarly, the type and level of food additives used may affect the way in which a food may be presented.
4 Requirements for use of intense sweeteners
Save where otherwise expressly stated in Schedule 1 and not withstanding any specific level specified in a Schedule to this Standard, intense sweeteners may only be added to food in an amount necessary to replace the sweetness normally provided by sugars or as a flavour enhancer.
Editorial Note:
In general, the use of intense sweeteners is limited to:
1. foods meeting the definition of 'reduced joule' or 'low joule';
2. "no added sugars" food eg artificially sweetened canned fruit without added sugar; or
3. specific foods in which the use of the sweetener is in addition to sugar rather than as an alternative eg chewing gum, brewed soft drink (these foods are listed in Schedule 1 on a case-by-case basis).
Conditions relating to the use of reduced/low joule and no added sugar claims can be found in Standard 1.2.8 or in ANZFA's Code of Practice on Nutrient Claims in Food Labels and in Advertisements (Commonwealth of Australia, AGPS 1995).
Polyols, isomalt and polydextrose may be considered to be food additives when used as humectants and texturisers. Where these substances constitute a significant part of the final food they would be regarded as a food in their own right rather than food additives. Polyols, isomalt and polydextrose are not considered to be bulking agents if used in large amounts to replace sugars as they may contribute significantly to the available energy of the food.
5 Maximum permitted levels of additives
(1) Where a maximum level for an additive in a food is prescribed, unless otherwise stated, the level refers to the maximum amount which may be present in the food as sold or, where there are directions for preparation, when prepared for consumption according to label directions.
(2) For the purposes of this Standard:-
annatto and annatto extracts shall be calculated as bixin.
benzoic acid and its salts shall be calculated as benzoic acid.
cyclamate and its salts shall be calculated as cyclohexyl-sulphamic acid.
propionic acid and its salts shall be calculated as propionic acid.
saccharin and its calcium and sodium salts shall be calculated as saccharin.
sorbic acid and its salts shall be calculated as sorbic acid.
sulphur dioxide, sulphites including bisulphites and metabisulphites shall be calculated as sulphur dioxide.
6 Additives performing the same function
(1) Where two or more additives may be added to a food for the purpose of achieving the same technological function, those additives may be used singly or in combination.
(2) Where two or more additives are used in combination to achieve the same technological function, the sum of the fractions obtained by dividing the amount of each food additive used by the maximum amount permitted for that food additive must not exceed 1.
Example
A food can have a maximum amount of 40 mg/kg of preservative X or 20 mg/kg of preservative Y. Some of the permitted combinations of the two preservatives are:
Preservative X Fraction for Preservative Y Fraction for Sum of
Preservative X Preservative Y Fractions
40 mg/kg 1 nil 0 1
30 mg/kg 0.75 5 mg/kg 0.25 1
20 mg/kg 0.5 10 mg/kg 0.5 1
10 mg/kg 0.25 15 mg/kg 0.75 1
nil 0 20 mg/kg 1 1
7 Carry-over of additives
Other than by direct addition, an additive may be present in any food as a result of carry-over from an ingredient, provided that the level of the additive in the final food is no greater than would be introduced by the use of the ingredient under proper technological conditions and good manufacturing practice.
Editorial note:
In clause 7, the ingredient can itself be a food additive.
The additive must be permitted to be present in the ingredient and must not be present in any greater quantity than permitted.
8 Food for use in preparation of another food
A food intended for use in the preparation of another food may contain any or all of the additives in a quantity permitted in the final food.
9 The addition of a garnish to food
The addition of a garnish to a food does not render that food a mixed food for the purposes of this Standard.
Editorial note:
Examples of the addition of a garnish to a food include lemon slice to fish or pepper to steak to make pepper steak.
10 Colours and their aluminium and calcium lakes
A reference to a colour listed in Schedules 1, 3 and 4 of this Standard includes a reference to the aluminium and calcium lakes prepared from that colour.
11 Permitted synthetic flavourings
Permitted synthetic flavourings, for the purposes of this Standard, are those synthetic flavourings listed in at least one of the following publications:
(1) Food Technology, A Publication of the Institute of Food Technologists, Generally Recognised as Safe (GRAS) lists of flavouring substances published by the Flavor and Extract Manufacturers' Association of the United States from 1960 to October 1998;
(2) Flavouring Substances and Natural Sources of Flavourings, 4th Edition, Volume 1, Chemically-defined flavouring substances, Council of Europe, 1992;
(3) United States Code of Federal Regulations, 1996, 21 CFR Part 172.515.
Editorial note:
The Flavour and Fragrance Association of Australia and New Zealand (FFAANZ) has prepared a list of permitted synthetic flavourings in the three publications for ease of reference. This list is available from FFAANZ or from the Australia New Zealand Food Authority.
SCHEDULE 1
INS Number Additive Name Max level Applications
0 GENERAL PROVISIONS
Additives in Schedule 2 may be present in processed foods as a result of use in accordance with GMP except where expressly prohibited in this schedule.
Colours in Schedule 3 may be present in processed foods as a result of use in accordance with GMP except where expressly prohibited in this schedule.
Colours in Schedule 4 may be present to a maximum level of 290 mg/kg in solid and 70 mg/L in liquid processed foods except where expressly prohibited in this schedule.
0.1 Preparations of food additives
Additives in Schedules 3&4 must not be present in preparations of food additives unless expressly permitted below Does not apply to preparations of colours or flavours
- Ethanol GMP Preparations of colours and flavours only
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg
216 Propyl p -hydroxybenzoate (propylparaben) 2500 mg/kg
218 Methyl p -hydroxybenzoate (methylparaben) 2500 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 350 mg/kg
304 Ascorbyl palmitate GMP
306 Tocopherols concentrate mixed GMP
307 Tocopherol, d-alpha-, concentrate GMP
308 Synthetic gamma-tocopherol GMP
309 Synthetic delta-tocopherol GMP
310 Propyl gallate 100 mg/kg
311 Octyl gallate 100 mg/kg
312 Dodecyl gallate 100 mg/kg
319 Tertiary butylhydroquinone 200 mg/kg
320 Butylated hydroxyanisole 200 mg/kg
385 Calcium disodium EDTA 500 mg/kg
baking compounds
541 Sodium aluminium phosphate GMP
flavourings
- Benzyl alcohol 500 mg/kg
- Ethyl acetate GMP
- Glycerol diacetate GMP
- Glyceryl monoacetate GMP
- Isopropyl alcohol 1000 mg/kg
320 Butylated hydroxyanisole 1000 mg/kg
1505 Triethyl citrate GMP
renneting enzymes
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 9000 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 9000 mg/kg
1 DAIRY PRODUCTS (excluding butter and butter fats)
1.1 Liquid milk and liquid milk based drinks
1.1.1 Liquid milk (including buttermilk)
Additives in Schedules 2,3&4 must not be present in liquid milk (including buttermilk) unless expressly permitted below
- Additives in Schedule 2 UHT goat milk only
1.1.2 Liquid milk products and flavoured liquid milk*
160b Annatto extracts 10 mg/kg
950 Acesulphame potassium 500 mg/kg
956 Alitame 40 mg/kg
1.2 Fermented and rennetted milk products
1.2.1 Fermented milk and rennetted milk
Additives in Schedules 2,3&4 must not be present in fermented milk and rennetted milk
1.2.2 Fermented milk products and rennetted milk products*
160b Annatto extracts 60 mg/kg
950 Acesulphame potassium 500 mg/kg
956 Alitame 60 mg/kg
1.3 Condensed milk and evaporated milk*
1.4 Cream and cream products
1.4.1 Cream, reduced cream and light cream
Additives in Schedules 2,3&4 must not be present in cream, reduced cream and light cream unless expressly permitted below
- Additives in Schedule 2 UHT creams and creams receiving equivalent or greater heat treatments only
1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc.)*
234 Nisin 10 mg/kg
whipped thickened light cream
475 Polyglycerol esters of fatty acids 5000 mg/kg
1.5 Dried milk, milk powder, cream powder*
304 Ascorbyl palmitate 5000 mg/kg
320 Butylated hydroxyanisole 100 mg/kg
343 Magnesium phosphates 10000 mg/kg
431 Polyoxyethylene (40) stearate GMP
481 Sodium lactylates GMP
530 Magnesium oxide 10000 mg/kg
542 Bone phosphate 1000 mg/kg
555 Potassium aluminium silicate GMP
1.6 Cheese and cheese products*
160b Annatto extracts 50 mg/kg
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 3000 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphates 300 mg/kg
234 Nisin GMP
235 Pimaricin (natamycin) 15 mg/kg on cheese surfaces, based on individual cheese weight
251 252 Nitrates (potassium and sodium salts) 50 mg/kg calculated as nitrate ion
338 Phosphoric acid GMP
481 Sodium lactylates 5 mg/kg fresh cheese only
555 Potassium aluminium silicate 10000 mg/kg
560 Potassium silicate 10000 mg/kg
2 EDIBLE OILS AND OIL EMULSIONS
160b Annatto extracts 20 mg/kg
304 Ascorbyl palmitate GMP
306 Tocopherols concentrate mixed GMP
307 Tocopherol, d-alpha-, concentrate GMP
308 Synthetic gamma-tocopherol GMP
309 Synthetic delta-tocopherol GMP
310 Propyl gallate 100 mg/kg
311 Octyl gallate 100 mg/kg
312 Dodecyl gallate 100 mg/kg
319 Tertiary butylhydroquinone 200 mg/kg
320 Butylated hydroxyanisole 200 mg/kg
321 Butylated hydroxytoluene 100 mg/kg
2.1 Edible oils essentially free of water*
475 Polyglycerol esters of fatty acids 20000 mg/kg shortening only
476 Polyglycerol esters of interesterified ricinoleic acids 20000 mg/kg shortening only
900a Polydimethylsiloxane 10 mg/kg frying oils only
olive oil
Additives in Schedules 3&4 must not be present in olive oil
2.2 Oil emulsions (water in oil)
2.2.1 Oil emulsions (>80% oil)
2.2.1.1 Butter
Additives must not be present in butter unless expressly permitted below
160a Carotenes GMP
160b Annatto extracts 20 mg/kg
160e Carotenal, b-apo-8'- GMP
160f Carotenic acid, b-apo-8'-, methyl or ethyl esters GMP
508 Potassium chloride GMP
2.2.1.2 Butter products*
2.2.1.3 Margarine and similar products*
475 Polyglycerol esters of fatty acids 5000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acids 5000 mg/kg
2.2.2 Oil emulsions (<80% oil)*
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 2000 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg
234 Nisin GMP
281 Sodium propionate GMP
282 Calcium propionate GMP
475 Polyglycerol esters of fatty acids 10000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acids 10000 mg/kg
3 ICE CREAM AND EDIBLE ICES*
123 Amaranth 290 mg/kg
160b Annatto extracts 25 mg/kg
950 Acesulphame potassium 1000 mg/kg
956 Alitame 100 mg/kg
ice confection sold in liquid form
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 25 mg/kg
4 FRUITS AND VEGETABLES (including fungi, nuts, seeds, herbs and spices)
4.1 Unprocessed fruits and vegetables
Additives in schedules 2,3&4 must not be present in unprocessed fruits and vegetables unless expressly permitted below
grapes packed with permeable envelopes
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 10 mg/kg
4.1.1 Untreated fruits and vegetables
Additives in schedules 2,3&4 must not be present in untreated fruits and vegetables
4.1.2 Surface treated fruits and vegetables
Additives in schedules 2,3&4 must not be present in surface treated fruits and vegetables unless expressly permitted below
342 Ammonium phosphates GMP
473 Sucrose esters of fatty acids 100 mg/kg
901 Beeswax, white & yellow GMP
903 Carnauba wax GMP
904 Shellac GMP
citrus fruit
914 Oxidised polyethylene 250 mg/kg
1520 Propylene glycol 30000 mg/kg
walnut and pecan nut kernels
304 Ascorbyl palmitate GMP
320 Butylated hydroxyanisole 70 mg/kg
321 Butylated hydroxytoluene 70 mg/kg
4.1.3 Peeled and/or cut fruits and vegetables
Additives in schedules 3&4 must not be present in peeled and/or cut fruits and vegetables unless expressly permitted below
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 375 mg/kg
products for manufacturing purposes
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 200 mg/kg apples and potatoes only
root and tuber vegetables
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 50 mg/kg
920 L-cysteine monohydrochloride GMP
4.2 Frozen unprocessed fruits and vegetables
Additives in Schedules 2,3&4 must not be present in frozen unprocessed fruits and vegetables unless expressly permitted below Note: additives permitted in category 4.1 may be present in category 4.2 due to carry-over
frozen avocado
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 300 mg/kg
4.3 Processed fruits and vegetables*
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 20 mg/kg ginger only
mushrooms in brine or water and not commercially sterile
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 500 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 500 mg/kg
preserved cherries known as maraschino cherries, cocktail cherries or glace cherries
127 Erythrosine 290 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg
tomato products pH < 4.5
234 Nisin GMP
4.3.1 Dried fruits and vegetables*
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 3000 mg/kg
desiccated coconut
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 50 mg/kg
4.3.2 Fruits and vegetables in vinegar, oil, brine or alcohol*
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg
950 Acesulphame potassium 3000 mg/kg
956 Alitame 40 mg/kg
products made from bleached vegetables
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 750 mg/kg
4.3.3 Commercially sterile fruits and vegetables in hermetically sealed containers*
512 Stannous chloride 100 mg/kg asparagus not in direct contact with tin only
950 Acesulphame potassium 500 mg/kg
952 Cyclamates 1350 mg/kg
954 Saccharin 110 mg/kg
4.3.4 Fruit and vegetable spreads including jams, chutneys and related products*
123 Amaranth 290 mg/kg
281 Sodium propionate GMP
282 Calcium propionate GMP
950 Acesulphame potassium 3000 mg/kg
952 Cyclamates 1000 mg/kg
954 Saccharin 1500 mg/kg
956 Alitame 300 mg/kg
chutneys, low joule jam and low joule spread
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 285 mg/kg
4.3.5 Candied fruits and vegetables*
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 500 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 2000 mg/kg
4.3.6 Fruit and vegetable preparations including pulp*
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 350 mg/kg
234 Nisin GMP
chilli paste
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 3000 mg/kg
fruit and vegetable preparations for manufacturing purposes
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 1000 mg/kg
4.3.7 Fermented fruit and vegetable products*
lactic acid fermented fruits and vegetables
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 500 mg/kg
4.3.8 Other fruit and vegetable based products*
dried instant mashed potato
304 Ascorbyl palmitate GMP
320 Butylated hydroxyanisole 100 mg/kg
imitation fruit
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 500 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 3000 mg/kg
5 CONFECTIONERY
123 Amaranth 300 mg/kg
160b Annatto extracts 25 mg/kg
173 Aluminium GMP
174 Silver GMP
175 Gold GMP
950 Acesulphame potassium 2000 mg/kg Clause 4 limits do
951 Aspartame 10000 mg/kg not apply to the
955 Sucralose 2500 mg/kg use of permitted
956 Alitame 300 mg/kg sweeteners in chewing gum and bubble gum
fruit filling for confectionery containing not less than 200 g/kg of fruit
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 500 mg/kg
5.1 Chocolate and cocoa products
Additives in Schedules 3&4 must not be present in chocolate and cocoa products unless expressly permitted below Colours permitted on the surface of chocolate only
476 Polyglycerol esters of interesterified ricinoleic acids 5000 mg/kg
477 Propylene glycol esters of fatty acids 4000 mg/kg
5.2 Sugar confectionery*
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg
bubble gum and chewing gum
304 Ascorbyl palmitate GMP
310 Propyl gallate 200 mg/kg
320 Butylated hydroxyanisole 200 mg/kg
321 Butylated hydroxytoluene 200 mg/kg
low joule chewing gum
952 Cyclamates 20000 mg/kg
954 Saccharin 1500 mg/kg
5.3 not assigned
5.4 Icings and frostings*
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1500 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg
6 CEREALS AND CEREAL PRODUCTS
6.1 Cereals (whole and broken grains)
Additives in Schedules 2,3&4 must not be present in cereals (whole and broken grains) unless expressly permitted below
471 Mono- and diglycerides of fatty acids GMP precooked rice only
6.2 Flours, meals and starches
Additives in Schedules 2,3&4 must not be present in flours, meals and starches note: flour, meal and starch products (eg self raising flour, bakers flour) sold at wholesale or retail for use in the preparation of other foods may contain such additives as are permitted in those foods in accordance with clause 8.
6.3 Processed cereal and meal products*
160b Annatto extracts 100 mg/kg extruded and/or puffed cereal products only
6.4 Flour products (including noodles and pasta)*
160b Annatto extracts 25 mg/kg
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 300 mg/kg
234 Nisin 250 mg/kg Flour products that are cooked on hot plates only eg. crumpets, pikelets, flapjacks, etc.
280 Propionic acid 2000 mg/kg
281 Sodium propionate 2000 mg/kg
282 Calcium propionate 2000 mg/kg
283 Potassium propionate 2000 mg/kg
481 Sodium lactylates GMP
482 Calcium lactylates GMP
950 Acesulphame potassium 200 mg/kg
956 Alitame 200 mg/kg
7 BREADS AND BAKERY PRODUCTS*
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1200 mg/kg
280 Propionic acid 4000 mg/kg
281 Sodium propionate 4000 mg/kg
282 Calcium propionate 4000 mg/kg
283 Potassium propionate 4000 mg/kg
481 Sodium lactylates GMP
482 Calcium lactylates GMP
7.1 Breads and related products*
7.2 Biscuits, cakes and pastries*
160b Annatto extracts 25 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 300 mg/kg
475 Polyglycerol esters of fatty acids 15000 mg/kg cake only
950 Acesulphame potassium 200 mg/kg
956 Alitame 200 mg/kg
8 MEAT AND MEAT PRODUCTS (including poultry and game)
8.1 Raw meat, poultry and game

Additives in Schedules 2,3&4 must not be present in raw meat, poultry and game unless expressly permitted below fresh poultry
262 Sodium acetates 5000 mg/kg
8.2 Processed meat, poultry and game products in whole pieces or cuts*
commercially sterile canned cured meat
249 250 Nitrites (potassium and sodium salts) 50 mg/kg
total of nitrates
cured meat and nitrites,
249 250 Nitrites (potassium and sodium salts) 125 mg/kg calculated as
251 252 Nitrates (potassium and sodium salts) 125 mg/kg sodium nitrite
dried meat
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1500 mg/kg
249 250 Nitrites (potassium and sodium salts) 125 mg/kg total of nitrates and nitrites, calculated as sodium nitrite
slow dried cured meat
249 250 Nitrites (potassium and sodium salts) 125 mg/kg total of nitrates and nitrites,
251 252 Nitrates (potassium and sodium salts) 500 mg/kg calculated as sodium nitrite
8.3 Processed comminuted meat, poultry and game products*
160b Annatto extracts 100 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 500 mg/kg
249 250 Nitrites (potassium and sodium salts) 125 mg/kg total of nitrates and nitrites, calculated as sodium nitrite
fermented, uncooked processed comminuted meat products
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1500 mg/kg
235 Pimaricin (natamycin) 1.2 mg/dm2 when determined in a surface sample taken to a depth of not less than 3mm and not more than 5mm including the casing, applied to the surface of food.
251 252 Nitrates (potassium and sodium salts) 500 mg/kg total of nitrates and nitrites, calculated as sodium nitrite
sausage and sausage meat containing raw, unprocessed meat
Additives must not be present in sausage and sausage meat containing raw, unprocessed meat, unless expressly permitted below
- Additives in Schedule 2
220 221 222 223 Sulphur dioxide and sodium and potassium sulphites 500 mg/kg
224 225 228
8.4 Edible casings*
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 500 mg/kg
8.5 Animal protein products*
9 FISH AND FISH PRODUCTS
9.1 Unprocessed fish and fish fillets (including frozen and thawed)

Additives in Schedules 2,3&4 must not be present in unprocessed fish and fish fillets (including frozen and thawed) unless expressly permitted below
frozen fish
300 301 302 303 Ascorbic acid and sodium, calcium, potassium ascorbates 400 mg/kg
315 316 Erythorbic acid and sodium erythorbate 400 mg/kg
339 340 341 Sodium, potassium and calcium phosphates GMP fillets only
450 Pyrophosphates GMP
451 Triphosphates GMP
452 Polyphosphates GMP
uncooked crustacea
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 100 mg/kg
300 301 302 303 Ascorbic acid and sodium, calcium and potassium ascorbates GMP
315 316 Erythorbic acid and sodium erythorbate GMP
330 331 332 333 380 Citric acid and sodium, potassium, calcium and ammonium citrates GMP
500 Sodium carbonates GMP
504 Magnesium carbonates GMP
- 4-hexylresorcinol GMP
9.2 Processed fish and fish products*
cooked crustacea
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 30 mg/kg
roe
123 Amaranth 300 mg/kg
9.3 Semi preserved fish and fish products*
160b Annatto extracts 10 mg/kg
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 2500 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 2500 mg/kg
roe
123 Amaranth 300 mg/kg
9.4 Fully preserved fish including canned fish products*
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 30 mg/kg
385 Calcium disodium EDTA 250 mg/kg
canned abalone (paua)
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 1000 mg/kg
roe
123 Amaranth 300 mg/kg
10 EGGS AND EGG PRODUCTS
10.1 Eggs
Additives in Schedules 2,3&4 must not be present in eggs
10.2 Liquid egg products
Additives in Schedules 3&4 must not be present in liquid egg products unless expressly permitted below 234 Nisin GMP
1505 Triethyl citrate 12500 mg/kg liquid white only
10.3 Frozen egg products
Additives in Schedules 3&4 must not be present in frozen egg products
10.4 Dried and/or heat coagulated egg products
Additives in Schedules 3&4 must not be present in dried and/or heat coagulated egg products 11 SUGARS, HONEY AND RELATED PRODUCTS
11.1 Sugar
Additives in Schedules 2,3&4 must not be present in sugar unless expressly permitted below
460 Cellulose, microcrystalline and powdered GMP
rainbow sugar*
- Additives in Schedules 2, 3 and 4
11.2 Sugars and syrups

Additives in Schedules 2,3&4 must not be present in sugars and syrups unless expressly permitted below
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 450 mg/kg
11.3 Honey and related products
Additives in Schedules 2,3&4 must not be present in honey and related products
11.3.1 Dried honey
- Additives in Schedule 2
11.4 Tabletop sweeteners*
636 Maltol GMP
637 Ethyl maltol GMP
640 Glycine GMP
641 L-Leucine GMP
950 Acesulphame potassium GMP
951 Aspartame GMP note - duplication of schedule 2
955 Sucralose GMP note - duplication of schedule 2
956 Alitame GMP
1201 Polyvinylpyrolidone GMP
11.4.1 Tabletop sweeteners - liquid preparations*
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates GMP
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates GMP
954 Saccharin GMP
11.4.2 Tabletop sweeteners - tablets or powder or granules packed in portion sized packages*
954 Saccharin GMP
12 SALTS AND CONDIMENTS
12.1 Salt and salt substitutes
12.1.1 Salt
Additives in Schedules 2,3&4 must not be present in salt unless expressly permitted below
341 Calcium phosphates GMP
381 Ferric ammonium citrate GMP
504 Magnesium carbonates GMP
535 Sodium ferrocyanide 50 mg/kg total of sodium
536 Potassium ferrocyanide 50 mg/kg and potassium ferrocyanide
551 Silicon dioxide (amorphous) GMP
552 Calcium silicate GMP
554 Sodium aluminosilicate GMP
556 Calcium aluminium silicate GMP
12.1.2 Reduced sodium salt mixture*
12.1.3 Salt substitute*
359 Ammonium adipate GMP
363 Succinic acid GMP
1001 Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid GMP
12.2 not assigned
12.3 Vinegars and related products
Additives in Schedules 2 & 4 must not be present in vinegars and related products unless expressly permitted below 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 100 mg/kg
300 301 302 303 Ascorbic acid and sodium, calcium and potassium ascorbates 100 mg/kg
315 316 Erythorbic acid and sodium erythorbate 100 mg/kg
- Flavourings, (including permitted synthetic flavourings) but excluding quinine and caffeine
12.4 not assigned
12.5 Yeast and yeast products
Colours in Schedule 4 must not be present in yeast and yeast products unless expressly permitted below dried yeast
481 Sodium lactylates duplication of permission already permitted in baked goods etc.
12.6 Vegetable protein products
Colours in Schedule 4 must not be present in vegetable protein products
13 FOODS INTENDED FOR PARTICULAR DIETARY USES
13.1 Infant formula products
Additives in Schedules 2,3&4 must not be present in infant formula products unless expressly permitted below 270 Lactic acid GMP
304 Ascorbyl palmitate 10 mg/L
306 Tocopherols concentrate mixed 10 mg/L
322 Lecithin 5000 mg/L
330 Citric acid GMP
331 Sodium citrate GMP
332 Potassium citrate GMP
410 Locust bean (carob bean) gum 1000 mg/L
412 Guar gum 1000 mg/L
471 Mono- and diglycerides of fatty acids 4000 mg/L
526 Calcium hydroxide GMP
soy-based infant formula
1412 Distarch phosphate 5000 mg/L
1413 Phosphated distarch phosphate 5000
1414 Acetylated distarch phosphate 5000 Clause 6 (1) applies
1440 Hydroxypropyl starch 5000 mg/L
liquid infant formula products
407 Carrageenan 300 mg/L
infant formula products for specific dietary use based on protein substitutes
407 Carrageenan 1000 mg/L
471 Mono- and diglycerides of fatty acids 5000 mg/L
472c Citric and fatty acid esters of glycerol 9000 mg/L
472e Diacetyltartaric and fatty acid esters of glycerol 400 mg/L
1412 Distarch phosphate 25000 mg/L
1413 Phosphated distarch phosphate 25000
1414 Acetylated distarch phosphate 25000 Clause 6 (1) applies
1440 Hydroxypropyl starch 25000 mg/L
13.2 Foods for infants
Additives in Schedules 2,3&4 must not be present in foods for infants unless expressly permitted below
- Ethyl vanillin 70 mg/kg
- Vanillin 70 mg/kg
- Flavourings, (excluding synthetic flavourings) but excluding quinine and caffeine GMP
170i Calcium carbonate GMP
260 261 262 263 264 Acetic acid and its potassium, sodium, calcium and ammonium salts 5000 mg/kg
270 325 326 327 328 Lactic acid and its sodium, potassium, calcium and ammonium salts 2000 mg/kg
300 301 302 303 Ascorbic acid and its sodium, calcium and potassium salts 500 mg/kg
304 Ascorbyl palmitate 1000 mg/kg
306 Tocopherols, concentrate mixed 300 mg/kg of fat in total
307 Tocopherols, d-alpha-, concentrate 300 Clause 6 (1) applies
322 Lecithin 15000 mg/kg
330 331 332 333 380 Citric acid and sodium, potassium, calcium and ammonium citrates GMP
407 Carrageenan 10000 mg/kg
410 Locust bean (carob bean) gum 10000 mg/kg
412 Guar gum 10000 mg/kg
414 Gum arabic (Acacia) 10 mg/kg
415 Xanthan gum 10000 mg/kg
440 Pectin 10000 mg/kg
471 Mono- and diglycerides of fatty acids 5000 mg/kg
500 Sodium carbonates GMP
501 Potassium carbonate GMP
503 Ammonium carbonates GMP
1412 Acetylated distarch phosphate 500
1413 Phosphated distarch phosphate 500
1414 Distarch phosphate 500 mg/kg in total
1422 Acetylated distarch adipate 500
1440 Hydroxypropyl starch 500
13.3 Formula meal replacements and formulated supplementary foods*
13.4 Formulated supplementary sports foods*
123 Amaranth 300 mg/kg
160b Annatto extracts 100 mg/kg
13.4.1 Solid formulated supplementary sports foods*
210 211 212 213 Benzoic acid and sodium, potassium, and calcium benzoates 400 mg/kg
220 Sulphur dioxide 115 mg/kg
280 Propionic acid 400 mg/kg
281 Sodium propionate 400 mg/kg
282 Calcium propionate 400 mg/kg
13.4.2 Liquid formulated supplementary sports foods*
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium, and calcium benzoates 400 mg/kg
220 Sulphur dioxide 115 mg/kg
14 NON-ALCOHOLIC AND ALCOHOLIC BEVERAGES
14.1 Non-alcoholic beverages
14.1.1 Waters
14.1.1.1 Mineral water
Additives in Schedules 2,3&4 must not be present in mineral water unless expressly permitted below 290 Carbon dioxide GMP
14.1.1.2 Carbonated, mineralised and soda waters*
14.1.2 Fruit and vegetable juices and fruit and vegetable juice products
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/kg GMP principle
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg precludes the use of preservatives in
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 115 mg/kg juices represented as not preserved
242 Dimethyl dicarbonate 250 mg/kg by chemical or
281 Sodium propionate GMP heat treatment
282 Calcium propionate GMP
14.1.2.1 Fruit and vegetable juices
Additives in Schedules 2,3&4 must not be present in fruit and vegetable juices unless expressly permitted below applies to fruit and vegetable juices separated by mechanical means only
270 Lactic acid GMP
290 Carbon dioxide GMP
296 Malic acid GMP
330 Citric acid GMP
334 335 336 337 353 354 Tartaric acid and sodium, potassium and calcium tartrates GMP
coconut milk, coconut cream and coconut syrup
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg
tomato juices pH < 4.5
234 Nisin GMP
14.1.2.2 Fruit and vegetable juice products*
123 Amaranth 30 mg/kg
160b Annatto extracts 10 mg/kg
950 Acesulphame potassium 500 mg/kg
956 Alitame 40 mg/kg
fruit drink
385 Calcium disodium EDTA 33 mg/kg carbonated products only
444 Sucrose acetate isobutrate 200 mg/kg
445 Glycerol esters of wood rosins 100 mg/kg
480 Dioctyl sodium sulphosuccinate 10 mg/kg
low joule fruit and vegetable products
950 Acesulphame potassium 3000 mg/kg
952 Cyclamates 400 mg/kg
954 Saccharin 80 mg/kg
14.1.3 Water based flavoured drinks*
- Quinine 100 mg/kg tonic drinks, bitter drinks and quinine drinks only
123 Amaranth 30 mg/kg
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 115 mg/kg
242 Dimethyl dicarbonate 250 mg/kg
385 Calcium disodium EDTA 33 mg/kg products containing fruit flavouring, juice or pulp or orange peel extract only
444 Sucrose acetate isobutrate 200 mg/kg
445 Glycerol esters of wood rosins 100 mg/kg
480 Dioctyl sodium sulphosuccinate 10 mg/kg
950 Acesulphame potassium 3000 mg/kg
952 Cyclamates 600 mg/kg
954 Saccharin 80 mg/kg
956 Alitame 40 mg/kg
electrolyte drink and electrolyte drink base
951 Aspartame 150 mg/kg
kola type drinks
- Caffeine 145 mg/kg
338 Phosphoric acid 570 mg/kg
14.1.3.1 Brewed soft drink*
950 Acesulphame potassium 1000 mg/kg
951 Aspartame 1000 mg/kg
952 Cyclamates 400 mg/kg Clause 4 limits
954 Saccharin 50 mg/kg
955 Sucralose 250 mg/kg do not apply
956 Alitame 40 mg/kg
957 Thaumatin GMP
14.1.4 not assigned
14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products
Additives in Schedules 3&4 must not be present coffee, coffee substitutes, tea, herbal infusions and similar products
950 Acesulphame potassium 500 mg/kg
14.2 Alcoholic beverages (including no and low alcohol)
14.2.1 Beer and related products
Additives in Schedules 2,3&4 must not be present in beer and related products unless expressly permitted below
150a Caramel I - plain GMP
150b Caramel II - caustic sulphite process GMP
150c Caramel III - ammonia process GMP
150d Caramel IV - ammonia sulphite process GMP
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 25 mg/kg
234 Nisin GMP
290 Carbon dioxide GMP
300 301 302 303 Ascorbic acid and sodium, calcium and potassium ascorbates GMP
315 316 Erythorbic acid and sodium erythorbate GMP
405 Propylene glycol alginate GMP
941 Nitrogen GMP
- Flavourings, (including permitted synthetic flavourings) but excluding quinine and caffeine GMP
14.2.2 Wine, sparkling wine and fortified wine
Additives in Schedules 2,3&4 must not be present in wine, sparkling wine and fortified wine unless expressly permitted below
150a Caramel I - plain GMP
150b Caramel II - caustic sulphite process GMP
150c Caramel III - ammonia process GMP
150d Caramel IV - ammonia sulphite process GMP
163ii Grape skin extract GMP
170 Calcium carbonates GMP
181 Tannins GMP
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 200 mg/kg
242 Dimethyl dicarbonate 200 mg/kg
270 Lactic acid GMP
290 Carbon dioxide GMP
296 Malic acid GMP
297 Fumaric acid GMP
300 Ascorbic acid GMP
315 Erythorbic acid GMP
330 Citric acid GMP
334 Tartaric acid GMP
336 Potassium tartrate GMP
337 Potassium sodium tartrate GMP
341 Calcium phosphates GMP
342 Ammonium phosphates GMP
353 Metatartaric acid GMP
431 Polyoxyethylene (40) stearate GMP
491 Sorbitan monostearate GMP
500 Sodium carbonates GMP
501 Potassium carbonates GMP
wine, sparkling wine and fortified wine containing greater than 35 g/L residual sugar
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 400 mg/kg
wine, sparkling wine and fortified wine containing less than 35 g/L residual sugar
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 250 mg/kg
14.2.3 Wine based drinks and reduced alcohol wines*
- Quinine 300 mg/kg
123 Amaranth 30 mg/kg
160b Annatto extracts 10 mg/kg
175 Gold 100 mg/kg
14.2.4 Fruit wine, vegetable wine and mead (including cider and perry)
Additives in Schedules 2,3&4 must not be present in fruit wine, vegetable wine and mead (including cider and perry) unless expressly permitted below
150a Caramel I - plain 1000 mg/kg
150b Caramel II - caustic sulphite process 1000 mg/kg
150c Caramel III - ammonia process 1000 mg/kg
150d Caramel IV - ammonia sulphite process 1000 mg/kg
170i Calcium carbonate GMP
181 Tannins GMP
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg
242 Dimethyl dicarbonate 200 mg/kg
260 Acetic acid, glacial GMP
270 Lactic acid GMP
290 Carbon dioxide GMP
296 Malic acid GMP
297 Fumaric acid GMP
300 Ascorbic acid GMP
315 Erythorbic acid GMP
330 Citric acid GMP
334 Tartaric acid GMP
336 Potassium tartrate GMP
341 Calcium phosphates GMP
342 Ammonium phosphates GMP
353 Metatartaric acid GMP
491 Sorbitan monostearate GMP
500 Sodium carbonates GMP
501 Potassium carbonates GMP
503 Ammonium carbonates GMP
516 Calcium sulphate GMP
Fruit wine, vegetable wine and mead containing greater than 5 g/L residual sugar
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 300 mg/kg
Fruit wine, vegetable wine and mead containing less than 5 g/L residual sugar
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 200 mg/kg
14.2.4.1 Fruit and vegetable wine products*
14.2.5 Spirits and liqueurs*
123 Amaranth 30 mg/kg
160b Annatto extracts 10 mg/kg
173 Aluminium GMP
174 Silver GMP
175 Gold GMP
14.3 Mixed alcoholic drinks not elsewhere classified*
- Quinine 300 mg/kg
160b Annatto extracts 10 mg/kg
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 250 mg/kg
342 Ammonium phosphates GMP
20 MIXED FOODS*
20.1 Beverages*
160b Annatto extracts 10 mg/kg
20.2 Foods other than beverages*
160b Annatto extracts 25 mg/kg
custard mix, custard powder, blanc mange powder and jelly
950 Acesulphame potassium 500 mg/kg
956 Alitame 100 mg/kg
dairy and fat based desserts, dips and snacks
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 500 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 700 mg/kg
234 Nisin GMP
475 Polyglycerol esters of fatty acids 5000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acids 5000 mg/kg
481 Sodium lactylates GMP
482 Calcium lactylates GMP
950 Acesulphame potassium 500 mg/kg
956 Alitame 100 mg/kg
sauces and toppings (including mayonnaises and salad dressings)
200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg
210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg
220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 350 mg/kg
234 Nisin GMP
281 Sodium propionate GMP
282 Calcium propionate GMP
385 Calcium disodium EDTA 75 mg/kg
444 Sucrose acetate isobutrate 200 mg/kg
445 Glycerol esters of wood rosins 100 mg/kg
475 Polyglycerol esters of fatty acids 20000 mg/kg
480 Dioctyl sodium sulphosuccinate 50 mg/kg
950 Acesulphame potassium 3000 mg/kg
952 Cyclamates 1000 mg/kg
954 Saccharin 1500 mg/kg
956 Alitame 300 mg/kg
soup bases (made up as directed)
950 Acesulphame potassium 3000 mg/kg
954 Saccharin 1500 mg/kg
956 Alitame 40 mg/kg
*Additives in Schedules 2, 3, and 4 are permitted
SCHEDULE 2
Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1
Alphabetical Listing
INS number Additive name
260 Acetic acid, glacial
472a Acetic and fatty acid esters of glycerol
1422 Acetylated distarch adipate
1414 Acetylated distarch phosphate
1401 Acid treated starch
355 Adipic acid
406 Agar
400 Alginic acid
1402 Alkaline treated starch
1100 Alpha-amylase
559 Aluminium silicate
470 Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids
264 Ammonium acetate
403 Ammonium alginate
503 Ammonium carbonates
380 Ammonium citrates
368 Ammonium fumarate
328 Ammonium lactate
349 Ammonium malate
342 Ammonium phosphates
442 Ammonium salts of phosphatidic acid
409 Arabinogalactan (larch gum)
300 Ascorbic acid
951 Aspartame (technological use consistent with Clause 4 only)
901 Beeswax, white & yellow
558 Bentonite
1403 Bleached starch
263 Calcium acetate
404 Calcium alginate
556 Calcium aluminium silicate
302 Calcium ascorbate
170 Calcium carbonates
509 Calcium chloride
333 Calcium citrate
367 Calcium fumarate
578 Calcium gluconate
623 Calcium glutamate, Di-L-
SCHEDULE 2
Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1
Alphabetical Listing
INS number Additive name
526 Calcium hydroxide
327 Calcium lactate
352 Calcium malates
529 Calcium oxide
341 Calcium phosphates
552 Calcium silicate
516 Calcium sulphate
354 Calcium tartrate
290 Carbon dioxide
903 Carnauba wax
407 Carrageenan
460 Cellulose, microcrystalline and powdered
330 Citric acid
472c Citric and fatty acid esters of glycerol
519 Cupric sulphate
1400 Dextrins, white & yellow, roasted starch
472e Diacetyltartaric and fatty acid esters of glycerol
627 Disodium guanylate, 5'-
631 Disodium inosinate, 5'-
635 Disodium ribonucleotides, 5'-
1412 Distarch phosphate
1405 Enzyme treated starches
315 Erythorbic acid
381 Ferric ammonium citrate
579 Ferrous gluconate
- Flavourings (including permitted synthetic flavourings) but excluding quinine and caffeine
297 Fumaric acid
418 Gellan gum
575 Glucono delta-lactone
1102 Glucose oxidase
422 Glycerin (glycerol)
412 Guar gum
414 Gum arabic (Acacia)
507 Hydrochloric acid
1442 Hydroxypropyl distarch phosphate
464 Hydroxypropyl methylcellulose
1440 Hydroxypropyl starch
953 Isomalt
SCHEDULE 2
Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1
Alphabetical Listing
INS number Additive name
416 Karaya gum
620 L -glutamic acid
270 Lactic acid
472b Lactic and fatty acid esters of glycerol
966 Lactitol
322 Lecithin
1104 Lipases
410 Locust bean (carob bean) gum
1105 Lysozyme
504 Magnesium carbonates
511 Magnesium chloride
625 Magnesium glutamate, Di-L-
329 Magnesium lactate
343 Magnesium phosphates
553 Magnesium silicates
518 Magnesium sulphate
296 Malic acid
965 Maltitol & maltitol syrup
421 Mannitol
353 Metatartaric acid
461 Methyl cellulose
465 Methyl ethylcellulose
471 Mono- and diglycerides of fatty acids
624 Monoammonium glutamate, L-
622 Monopotassium glutamate, L-
621 Monosodium glutamate, L-
1410 Monostarch phosphate
941 Nitrogen
942 Nitrous oxide
1404 Oxidised starch
440 Pectins
905b Petrolatum (petroleum jelly)
1413 Phosphated distarch phosphate
1200 Polydextroses
900a Polydimethylsiloxane
1521 Polyethylene glycol 8000
433 Polyoxyethylene (20) sorbitan monooleate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
SCHEDULE 2
Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1
Alphabetical Listing
INS number Additive name
452 Polyphosphates
261 Potassium acetate
357 Potassium adipate (Salt reduced and low sodium foods only)
402 Potassium alginate
303 Potassium ascorbate
501 Potassium carbonates
508 Potassium chloride
332 Potassium citrates
366 Potassium fumarate
577 Potassium gluconate
326 Potassium lactate
351 Potassium malates
340 Potassium phosphates
337 Potassium sodium tartrate
515 Potassium sulphate
336 Potassium tartrate
407a Processed eucheuma seaweed
1520 Propylene glycol
405 Propylene glycol alginate
477 Propylene glycol esters of fatty acids
1101 Proteases
450 Pyrophosphates
904 Shellac
551 Silicon dioxide (amorphous)
262 Sodium acetates
401 Sodium alginate
554 Sodium aluminosilicate
301 Sodium ascorbate
500 Sodium carbonates
466 Sodium carboxymethylcellulose
331 Sodium citrates
316 Sodium erythorbate
365 Sodium fumarate
325 Sodium lactate
350 Sodium malates
339 Sodium phosphates
514 Sodium sulphate
335 Sodium tartrate
SCHEDULE 2
Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1
Alphabetical Listing
INS number Additive name
491 Sorbitan monostearate
492 Sorbitan tristearate
420 Sorbitol
1420 Starch acetate (esterified with acetic anhydride)
1450 Starch sodium octenylsuccinate
570 Stearic acid
955 Sucralose (technological use consistent with Clause 4 only)
473 Sucrose esters of fatty acids
334 Tartaric acid
472f Tartaric, acetic and fatty acid esters of glycerol (mixed)
957 Thaumatin
413 Tragacanth gum
1518 Triacetin
451 Triphosphates
415 Xanthan gum
967 Xylitol
SCHEDULE 2
Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1
Numeric Listing
INS number Additive name
- Flavourings (including permitted synthetic flavourings) but excluding quinine and caffeine
170 Calcium carbonates
260 Acetic acid, glacial
261 Potassium acetate
262 Sodium acetates
263 Calcium acetate
264 Ammonium acetate
270 Lactic acid
290 Carbon dioxide
296 Malic acid
297 Fumaric acid
300 Ascorbic acid
301 Sodium ascorbate
302 Calcium ascorbate
303 Potassium ascorbate
315 Erythorbic acid
316 Sodium erythorbate
322 Lecithin
325 Sodium lactate
326 Potassium lactate
327 Calcium lactate
328 Ammonium lactate
329 Magnesium lactate
330 Citric acid
331 Sodium citrates
332 Potassium citrates
333 Calcium citrate
334 Tartaric acid
335 Sodium tartrate
336 Potassium tartrate
337 Potassium sodium tartrate
339 Sodium phosphates
340 Potassium phosphates
341 Calcium phosphates
342 Ammonium phosphates
343 Magnesium phosphates
349 Ammonium malate
SCHEDULE 2
Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1
Numeric Listing
INS number Additive name
350 Sodium malates
351 Potassium malates
352 Calcium malates
353 Metatartaric acid
354 Calcium tartrate
355 Adipic acid
357 Potassium adipate (Salt reduced and low sodium foods only)
365 Sodium fumarate
366 Potassium fumarate
367 Calcium fumarate
368 Ammonium fumarate
380 Ammonium citrates
381 Ferric ammonium citrate
400 Alginic acid
401 Sodium alginate
402 Potassium alginate
403 Ammonium alginate
404 Calcium alginate
405 Propylene glycol alginate
406 Agar
407 Carrageenan
407a Processed eucheuma seaweed
409 Arabinogalactan (larch gum)
410 Locust bean (carob bean) gum
412 Guar gum
413 Tragacanth gum
414 Gum arabic (Acacia)
415 Xanthan gum
416 Karaya gum
418 Gellan gum
420 Sorbitol
421 Mannitol
422 Glycerin (glycerol)
433 Polyoxyethylene (20) sorbitan monooleate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
440 Pectins
442 Ammonium salts of phosphatidic acid
SCHEDULE 2
Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1
Numeric Listing
INS number Additive name
450 Pyrophosphates
451 Triphosphates
452 Polyphosphates
460 Cellulose, microcrystalline and powdered
461 Methyl cellulose
464 Hydroxypropyl methylcellulose
465 Methyl ethylcellulose
466 Sodium carboxymethylcellulose
470 Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids
471 Mono- and diglycerides of fatty acids
472a Acetic and fatty acid esters of glycerol
472b Lactic and fatty acid esters of glycerol
472c Citric and fatty acid esters of glycerol
472e Diacetyltartaric and fatty acid esters of glycerol
472f Tartaric, acetic and fatty acid esters of glycerol (mixed)
473 Sucrose esters of fatty acids
477 Propylene glycol esters of fatty acids
491 Sorbitan monostearate
492 Sorbitan tristearate
500 Sodium carbonates
501 Potassium carbonates
503 Ammonium carbonates
504 Magnesium carbonates
507 Hydrochloric acid
508 Potassium chloride
509 Calcium chloride
511 Magnesium chloride
514 Sodium sulphate
515 Potassium sulphate
516 Calcium sulphate
518 Magnesium sulphate
519 Cupric sulphate
526 Calcium hydroxide
529 Calcium oxide
551 Silicon dioxide (amorphous)
552 Calcium silicate
553 Magnesium silicates
SCHEDULE 2
Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1
Numeric Listing
INS number Additive name
554 Sodium aluminosilicate
556 Calcium aluminium silicate
558 Bentonite
559 Aluminium silicate
570 Stearic acid
575 Glucono delta-lactone
577 Potassium gluconate
578 Calcium gluconate
579 Ferrous gluconate
620 L -glutamic acid
621 Monosodium glutamate, L-
622 Monopotassium glutamate, L-
623 Calcium glutamate, Di-L-
624 Monoammonium glutamate, L-
625 Magnesium glutamate, Di-L-
627 Disodium guanylate, 5'-
631 Disodium inosinate, 5'-
635 Disodium ribonucleotides, 5'-
900a Polydimethylsiloxane
901 Beeswax, white & yellow
903 Carnauba wax
904 Shellac
905b Petrolatum (petroleum jelly)
941 Nitrogen
942 Nitrous oxide
951 Aspartame (technological use consistent with Clause 4 only)
953 Isomalt
955 Sucralose (technological use consistent with Clause 4 only)
957 Thaumatin
965 Maltitol & maltitol syrup
966 Lactitol
967 Xylitol
1100 Alpha-amylase
1101 Proteases
1102 Glucose oxidase
1104 Lipases
1105 Lysozyme
SCHEDULE 2
Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1
Numeric Listing
INS number Additive name
1200 Polydextroses
1400 Dextrins, white & yellow, roasted starch
1401 Acid treated starch
1402 Alkaline treated starch
1403 Bleached starch
1404 Oxidised starch
1405 Enzyme treated starches
1410 Monostarch phosphate
1412 Distarch phosphate
1413 Phosphated distarch phosphate
1414 Acetylated distarch phosphate
1420 Starch acetate (esterified with acetic anhydride)
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl distarch phosphate
1450 Starch sodium octenylsuccinate
1518 Triacetin
1520 Propylene glycol
1521 Polyethylene glycol 8000
SCHEDULE 3
Colours permitted in accordance with GMP in processed foods
specified in Schedule 1
Alphabetical Listing
INS number Additive name
103 Alkanet (& Alkannin)
163 Anthocyanins
162 Beet Red
150a Caramel I - plain
150b Caramel II - caustic sulphite process
150c Caramel III - ammonia process
150d Caramel IV - ammonia sulphite process
160e Carotenal, b-apo-8'-
160a Carotenes
160f Carotenoic acid, b-apo-8'-, methyl or ethyl esters
140 Chlorophylls
141 Chlorophylls, copper complexes
120 Cochineal and carmines
100 Curcumins
161a Flavoxanthin
172 Iron oxides
161c Kryptoxanthin
161b Lutein
160d Lycopene
160c Paprika oleoresins
161f Rhodoxanthin
101 Riboflavins
161d Rubixanthan
164 Saffron, crocetin and crocin
171 Titanium dioxide
153 Vegetable carbon
161e Violoxanthin
SCHEDULE 3
Colours permitted in accordance with GMP in processed foods
specified in Schedule 1
Numeric Listing
INS number Additive name
100 Curcumins
101 Riboflavins
103 Alkanet (& Alkannin)
120 Cochineal and carmines
140 Chlorophylls
141 Chlorophylls, copper complexes
150a Caramel I - plain
150b Caramel II - caustic sulphite process
150c Caramel III - ammonia process
150d Caramel IV - ammonia sulphite process
153 Vegetable carbon
160a Carotenes
160c Paprika oleoresins
160d Lycopene
160e Carotenal, b-apo-8'-
160f Carotenoic acid, b-apo-8'-, methyl or ethyl esters
161a Flavoxanthin
161b Lutein
161c Kryptoxanthin
161d Rubixanthan
161e Violoxanthin
161f Rhodoxanthin
162 Beet Red
163 Anthocyanins
164 Saffron, crocetin and crocin
171 Titanium dioxide
172 Iron oxides
SCHEDULE 4
Colours permitted to a maximum level of 70mg/L in beverages and 290mg/kg in foods other than beverages specified in Schedule 1
Alphabetical Listing
INS number Additive name
129 Allura red AC
122 Azorubine / Carmoisine
151 Brilliant black BN
133 Brilliant blue FCF
155 Brown HT
143 Fast green FCF
142 Green S
132 Indigotine
124 Ponceau 4R
104 Quinoline yellow
110 Sunset yellow FCF
102 Tartrazine
SCHEDULE 4
Colours permitted to a maximum level of 70mg/L in beverages and 290mg/kg in foods other than beverages specified in Schedule 1
Numeric Listing
INS number Additive name
102 Tartrazine
104 Quinoline yellow
110 Sunset yellow FCF
122 Azorubine / Carmoisine
124 Ponceau 4R
129 Allura red AC
132 Indigotine
133 Brilliant blue FCF
142 Green S
143 Fast green FCF
151 Brilliant black BN
155 Brown HT
Schedule 5 Technological functions which may be performed by food additives
Functional classsub-classes Definition
Acidity regulator acid, alkali, base, buffer, buffering agent, pH adjusting agent alters or controls the acidity or alkalinity of a food
Anti-caking agentanti-caking agent, anti-stick agent, drying agent, dusting powder reduces the tendency of individual food particles to adhere or improves flow characteristics
Antioxidantantioxidant, antioxidant synergist retards or prevents the oxidative deterioration of a food
Bulking agentbulking agent, filler contributes to the volume of a food without contributing significantly to its available energy
Colouring adds or restores colour to foods
Colour fixativecolour fixative, colour stabiliser stabilises, retains or intensifies an existing colour of a food
Emulsifieremulsifier, emulsifying salt, plasticiser, dispersing agent, surface active agent, surfactant, wetting agent facilitates the formation or maintenance of an emulsion between two or more immiscible phases
Firming agent contributes to firmness of food or interact with gelling agents to produce or strengthen a gel
Flavour enhancer flavour enhancer, flavour modifier, tenderiser enhances the existing taste and/or odour of a food
Flavouring(excluding herbs and spices and intense sweeteners) intense preparations which are added to foods to impart taste and/or odour, which are used in small amounts and are not intended to be consumed alone, but do not include herbs, spices and substances which have an exclusively sweet, sour or salt taste.
Foaming agentwhipping agent, aerating agent facilitates the formation of a homogeneous dispersion of a gaseous phase in a liquid or solid food
Gelling agent modifies food texture through gel formation
Glazing agentcoating, sealing agent, polish imparts a coating to the external surface of a food
Humectant moisture/water retention agent, wetting agent retards moisture loss from food or promotes the dissolution of a solid in an aqueous medium
Intense sweetener replaces the sweetness normally provided by sugars in foods without contributing significantly to their available energy
Preservativeanti-microbial preservative, anti-mycotic agent, bacteriophage control agent, chemosterilant, disinfection agent retards or prevents the deterioration of a food by micro organisms
Propellant gas, other than air, which expels a food from a container
Raising agent liberates gas and thereby increase the volume of a food
Sequestrant forms chemical complexes with metallic ions
Stabiliserbinder, firming agent, water binding agent, foam stabiliser maintains the homogeneous dispersion of two or more immiscible substances in a food
Thickenerthickening agent, texturiser, bodying agent increases the viscosity of a food
Standard 1.3.2
Vitamins and Minerals
Purpose
This Standard regulates the addition of vitamins and minerals to foods, and the claims which can be made about the vitamin and mineral content of foods, other than those special purpose foods standardised in Part 2.9, the addition of iodine to certain salt products in Standard 2.10.2, the addition of thiamin to flour for bread making in Standard 2.1.1, the addition of vitamin D to table edible oil spreads and margarine in Standard 2.4.2 and certain claims permitted elsewhere in this Code.
Table of Provisions
1 Interpretation
2 Prohibition on adding vitamins and minerals to food
3 Permitted addition of vitamins and minerals to food
4 Restrictions on claims in relation to vitamin and mineral content of food
5 Claims in relation to the vitamin and mineral content of foods listed in the Table to clause 3
6 Claims in relation to the vitamin and mineral content of food
7 Claim that a food is a good source of a vitamin or mineral
8 Calculation of maximum quantity of a vitamin or mineral which may be claimed in a reference quantity of a claimable food
9 Labelling of foods with respect to vitamin or mineral content
Clauses
1 Interpretation
In this Standard -
claimable food means a food which consists of at least 90% by weight of -
(a) (i) primary foods; or
(ii) foods listed in the Table to clause 3; or
(b) (i) a mixture of primary foods; and/or
(ii) water; and/or;
(iii) foods listed in the Table to clause 3 excluding butter, cream and cream products, edible oils, edible oil spreads and margarine.
primary food means fruit, vegetables, grains, legumes, meat, milk, eggs, nuts, seeds and fish.
reference quantity means -
(a) in relation to a food specified in the Table to clause 3, either the quantity specified in that Table for that food or, in relation to a food which requires dilution or reconstitution according to directions, the quantity of the food which when diluted or reconstituted produces the quantity specified in column 2 of the Table; or
(b) in relation to all other claimable foods, either a normal serving or, in relation to a food which requires dilution, reconstitution, draining or preparation according to directions, the quantity of the food which when diluted, reconstituted, drained or prepared produces a normal serving.
2 Prohibition on adding vitamins and minerals to food
A vitamin or mineral must not be added to a food unless the -
(a) addition of that vitamin or mineral is specifically permitted in this Code; and
(b) vitamin or mineral is in a permitted form specified in the Schedule to Standard 1.1.1, unless stated otherwise in this Code.
3 Permitted addition of vitamins and minerals to food
A vitamin or mineral specified in column 3 of the Table to this clause may be added to a food specified in column 1 in relation to that vitamin or mineral, provided that the total of the naturally occurring and added quantity of that vitamin or mineral present in a reference quantity of the food, does not exceed the quantity specified in column 5 in relation to that vitamin or mineral.
Table to clause 3
Column 1 Column 2 Column 3 Column 4 Column 5
Food Reference Quantity Vitamins & Minerals That May Be Added Maximum Claim Per Reference Quantity(proportion RDI) Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity
Cereals and cereal products
Biscuits containing 35g thiamin 0.55 mg (50%)
not more than riboflavin 0.43 mg (25%)
200 g/kg fat and niacin 2.5 mg (25%)
not more than vitamin B6 0.4 mg (25%)
50 g/kg sugar vitamin E 2.5 mg (25%)
folate 100 µg (50%)
iron 3.0 mg (25%)
magnesium 80 mg (25%)
zinc 1.8 mg (15%)
Table to clause 3 (Continued)
Column 1 Column 2 Column 3 Column 4 Column 5
Food Reference Quantity Vitamins & Minerals That May Be Added Maximum Claim Per Reference Quantity(proportion RDI) Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity
White bread, brown 50g thiamin 0.55 mg (50%)
bread, wholemeal riboflavin 0.43 mg (25%)
bread, rye bread niacin 2.5 mg (25%)
vitamin B6 0.4 mg (25%)
vitamin E 2.5 mg (25%)
folate 100 µg (50%)
iron 3.0 mg (25%)
magnesium 80 mg (25%)
zinc 1.8 mg (15%)
Breakfast cereals, as purchased a normal serving carotene forms of vitamin A 200 µg (25%)
thiamin 0.55 mg (50%)
riboflavin 0.43 mg (25%)
niacin 2.5 mg (25%)
vitamin B6 0.4 mg (25%)
vitamin C 10 mg (25%)
vitamin E 2.5 mg (25%)
folate 100 µg (50%)
calcium 200 mg (25%)
iron 3.0 mg (25%)
magnesium 80 mg (25%)
zinc 1.8 mg (15%)
Cereal flours 35g thiamin 0.55 mg (50%)
riboflavin 0.43 mg (25%)
niacin 2.5 mg (25%)
vitamin B6 0.4 mg (25%)
vitamin E 2.5 mg (25%)
folate 100 µg (50%)
iron 3.0 mg (25%)
magnesium 80 mg (25%)
zinc 1.8 mg (15%)
Pasta that thiamin 0.55 mg (50%)
quantity riboflavin 0.43 mg (25%)
which is niacin 2.5 mg (25%)
equiv- vitamin B6 0.4 mg (25%)
alent to vitamin E 2.5 mg (25%)
35g of folate 100 µg (50%)
uncooked iron 3.0 mg (25%)
dried magnesium 80 mg (25%)
pasta zinc 1.8 mg (15%)
Table to clause 3 (Continued)
Column 1 Column 2 Column 3 Column 4 Column 5
Food Reference Quantity Vitamins & Minerals That May Be Added Maximum Claim Per Reference Quantity(proportion RDI) Maximum Permitted Level of Vitamin or Mineral per Reference Quantity
Dairy products
Dried milks 200mL vitamin A 110 µg (15%) 125 µg
riboflavin 0.4 mg (25%)
vitamin D 2.5 µg (25%) 3.0 µg
calcium 400 mg (50%)
Modified milks 200mL vitamin A 110 µg (15%) 125 µg
and skim milk vitamin D 1.0 µg (10%) 1.6 µg
calcium 400 mg (50%)
Cheese and cheese 25g vitamin A 110 µg (15%) 125 µg
products calcium 200 mg (25%)
phosphorus 150 mg (15%)
vitamin D 1.0 µg (10%) 1.6 µg
Yoghurts (with or 150g vitamin A 110 µg (15%) 125 µg
without other vitamin D 1.0 µg (10%) 1.6 µg
foods) calcium 320 mg (40%)
Dairy desserts 150g vitamin A 110 µg (15%) 125 µg
containing no less vitamin D 1.0 µg (10%) 1.6 µg
than 3.1% m/m milk protein calcium 320 mg (40%)
Ice cream and ice confections containing no less than 3.1% m/m milk protein 75g calcium 200 mg (25%)
Cream and cream 30mL vitamin A 110 µg (15%) 125 µg
products containing no more than 40% m/m milkfat
Butter 10g vitamin A 110 µg (15%) 125 µg
vitamin D 1.0 µg (10%) 1.6 µg
Edible oils and spreads
Edible oil spreads and margarine: 10g vitamin A vitamin D 110 µg (15%) 1.0 µg (10%) 125 µg 1.6 µg
- containing no more than 28 % total saturated fatty acids and trans fatty acids vitamin E 3.5 mg (35%)
Sunflower oil and 10g vitamin E 7.0 mg (70%)
safflower oil
- other edible oils - containing no more than 28 % total saturated fatty acids and trans fatty acids 3.0 mg (30%)
Table to clause 3 (Continued)
Column 1 Column 2 Column 3 Column 4 Column 5
Food Reference Quantity Vitamins & Minerals That May Be Added Maximum Claim Per Reference Quantity(proportion RDI) Maximum Permitted Level of Vitamin or Mineral per Reference Quantity
Extracts
Extracts of meat, 5g thiamin 0.55 mg (50%)
vegetables or yeast riboflavin 0.43 mg (25%)
(including modified niacin 2.5 mg (25%)
yeast) and foods vitamin B6 0.4 mg (25%)
containing no less vitamin B12 0.5 µg (25%)
than 800 g/ kg of folate 100 µg (50%)
extracts of meat, vegetables or yeast (including modified yeast) iron 1.8 mg (15%)
Fruit juice, vegetable
juice, fruit drink and
fruit cordial
Fruit juice, 200mL folate 100 µg (50%)
reconstituted fruit
juice, concentrated
fruit juice:
- Blackcurrant vitamin C 500 mg (12.5 times)
- Guava 400 mg (10 times)
- Other fruit juice 120 mg (3 times)
- Mango carotene forms of vitamin A 800 µg (1.1 times)
- Pawpaw 300 µg (40%)
- Other fruit juice 200 µg (25%)
Tomato juice, 200mL vitamin C 60 mg (1.5 times)
concentrated tomato carotene forms 200 µg (25%)
juice of vitamin A
folate 100 µg (50%)
Vegetable juice 200mL vitamin C 60 mg (1.5 times)
carotene forms 200 µg (25%)
of vitamin A
folate 100 µg (50%)
Fruit drinks containing 200mL folate refer to clause 8
at least 250 mL/L of vitamin C refer to clause 8
the juice, puree or comminution of the fruit; fruit drink concentrate which contains in a reference quantity at least 250 mL/L of the juice, puree or comminution of the fruit carotene forms of vitamin A refer to clause 8
Fruit cordial, fruit cordial base 200mL vitamin C refer to clause 8
Table to clause 3 (Continued)
Column 1 Column 2 Column 3 Column 4 Column 5
Food Reference Quantity Vitamins & Minerals That May Be Added Maximum Claim Per Reference Quantity(proportion RDI) Maximum Permitted Level of Vitamin or Mineral per Reference Quantity
Analogues derived from legumes
Beverages 200mL vitamin A 110 µg (15%) 125 µg
containing no less thiamin no claim permitted 0.10 mg
than 3 % m/m protein riboflavin 0.43 mg (25%)
derived from legumes vitamin B6 no claim permitted 0.12 mg
vitamin B12 0.8 µg (40%)
vitamin D 1.0 µg (10%) 1.6 µg
folate no claim permitted 12 µg
calcium 240 mg (30%)
magnesium no claim permitted 22 mg
phosphorus 200 mg (20%)
zinc no claim permitted 0.8 mg
iodine 15 µg (10%)

Analogues of meat, 100g thiamin 0.16 mg (15%)
where no less than 12% riboflavin 0.26 mg (15%)
of the energy value of niacin 5.0 mg (50%)
the food is derived vitamin B6 0.5 mg (30%)
from protein, and the vitamin B12 2.0 µg (100%)
food contains 5 g folate no claim permitted 10 µg
protein per serve of the iron 3.5 mg (30%)
food magnesium no claim permitted 26 mg
zinc 4.4 mg (35%)

Analogues of 150g vitamin A 110 µg (15%) 125 µg
yoghurt and dairy thiamin no claim permitted 0.08 mg
desserts containing riboflavin 0.43 mg (25%)
no less than 3.1% m/m vitamin B6 no claim permitted 0.11 mg
protein derived vitamin B12 0.3 µg (15%)
from legumes vitamin D 1.0 µg (10%) 1.6 µg
folate 20 µg (10%)
calcium 320 mg (40%)
magnesium no claim permitted 22 mg
phosphorus 200 mg (20%)
zinc no claim permitted 0.7 mg
iodine 15 µg (10%)
Analogues of 75g vitamin A 110 µg (15%) 125 µg
ice cream containing riboflavin 0.26 mg (15%)
no less than 3.1% m/m vitamin B12 0.2 µg (10%)
protein derived calcium 200 mg (25%)
from legumes phosphorus no claim permitted 80 mg

Analogues of 25g vitamin A 110 µg (15%) 125 µg
cheese containing riboflavin 0.17 mg (10%)
no less than 15% m/m vitamin B12 0.3 µg (15%)
protein derived vitamin D 1.0 µg (10%) 1.6 µg
from legumes calcium 200 mg (25%)
phosphorus 150 mg (15%)
zinc no claim permitted 1.0 mg
iodine no claim permitted 10 µg
4 Restrictions on claims in relation to vitamin and mineral content of food
A claim must not be made in relation to a food -
(a) that a vitamin or mineral is present in the food unless the claim is permitted in this Code; or
(b) comparing, whether expressed or implied, the vitamin or mineral content of the food with that of any other food except where expressly permitted in this Code; or
(c) that a vitamin or mineral is present in the food if such a claim is prohibited elsewhere in this Code.
5 Claims in relation to the vitamin and mineral content of foods listed in the Table to clause 3
A claim must not be made that a food listed in column 1 of the Table to clause 3 to which a vitamin or mineral has been added, contains in a reference quantity of the food, that vitamin or mineral, both added and naturally present, in greater proportion than that specified in column 4.
6 Claims in relation to the vitamin and mineral content of food
A claim may be made in relation to the presence of a vitamin or mineral in a food if -
(a) the claim is specifically permitted elsewhere in the Code; or
(b) (i) the vitamin or mineral is listed in column 1 of the Schedule to Standard
1.1.1; and
(ii) the food is a claimable food; and
(iii) a reference quantity of the food contains at least 10% of the RDI or ESADDI, for that vitamin or mineral.
7 Claim that a food is a good source of a vitamin or mineral
A claim to the effect that a food is a good source of a vitamin or mineral may be made if a reference quantity of the food contains no less than 25% of the RDI or ESADDI for that vitamin or mineral.
8 Calculation of maximum quantity of a vitamin or mineral which may be claimed in a reference quantity of a claimable food
(1) Where a claimable food contains more than one ingredient, the maximum claim permitted in relation to a vitamin or mineral present in a reference quantity of the claimable food, is calculated by adding together the quantity calculated for each ingredient in accordance with the formula set out in subclause (2), rounding to the nearest multiple of 5.
(2) In this subclause -
A means the quantity of a vitamin or mineral permitted to be claimed in relation to each ingredient calculated in accordance with the formula.
B means, whichever is the lesser of the -
(a) quantity of the vitamin or mineral present in a reference quantity of the ingredient; or
(b) maximum permitted claim for the vitamin or mineral in a reference quantity of the ingredient.
C means the proportion of the ingredient in the food.
D means the reference quantity of the claimable food.
E means the reference quantity of the ingredient.
Formula:
A = B x C x D/E (rounded to the nearest multiple of 5)
Editorial note:
EXAMPLE CALCULATION
Vitamin C claim for an apple and blackcurrant fruit drink (42% juice, apple 40%, blackcurrant 2%) in a reference quantity of 200 mL:
(a) Apple juice: 120 mg (maximum claim) x 40/100
(proportion of juice in final product) = 48 mg
Blackcurrant juice: 500 mg (maximum claim) x 2/100
(proportion of juice in final product) = 10 mg
(b) 48 mg + 10 mg = 58 mg
(c) Maximum claim for the food is 60 mg (result rounded to nearest
multiple of 5 mg)
9 Labelling of foods with respect to vitamin or mineral content
(1) Where a claim is made in relation to the presence of a vitamin or mineral in a food, the label must include a statement containing the following information -
(a) the serving size of the food; and
(b) the number of servings per package of the food; and
(c) the vitamin or mineral in respect of which the claim is made; and
(d) the average quantity of the vitamin or mineral in 100 g or 100 mL of the food as the case may be; and
(e) (i) the proportion of the RDI, of that vitamin or mineral contributed by one serving of the food; or
(ii) the average quantity of the vitamin or mineral for which an ESADDI has been prescribed in the Schedule to Standard 1.1.1 in a serving of the food.
Editorial note:EXAMPLE(a) 'Servings per package 20Serving size 50 g
Proportion Per 100 g
of RDI* per
serving
thiamin 15% 0.33 mg
niacin 20% 4.0 mg
manganese N/A 2 mg
* Recommended dietary intake'OR(b) 'One 50 mL serving of Anzfood contains 25% of the recommended dietary intake of vitamin C. 100 mL of Anzfood contains not less than 20 mg of vitamin C. 20 servings per pack'.
* Recommended dietary intake
(2) The statements required by paragraph (1)(d) and subparagraph 1(e), may be an entry in a nutrition information panel for the vitamin or mineral, provided the average quantity of the vitamin or mineral in a serving of the food is also specified.
(3) The statement required by subparagraph (1)(e)(ii) may be an entry in a nutrition information panel.
EXAMPLE
NUTRITION INFORMATIONServings per package: 20 Serving size: 50 mL
Quantity per Serving Quantity per 100g (or 100 mL)
Energy 86 kJ 172 kJ
Protein LESS THAN 1 g LESS THAN 1 g
Fat LESS THAN 1 g LESS THAN 1 g
Carbohydrate 5 g 10 g
Sodium LESS THAN 5 mg LESS THAN 5 mg
Vitamin C 10 mg (25% RDI) 20 mg
Manganese 1 mg 2 mg
Standard 1.3.3
Processing Aids
Purpose
This Standard regulates the use of processing aids in food manufacture, prohibiting their use in food unless there is a specific permission within this Standard.
Standard 1.3.1 regulates the use of food additives.
Table of Provisions
1 Interpretation
2 General prohibition on the use of processing aids
3 Generally permitted processing aids
4 Permitted antifoam agents
5 Permitted catalysts
6 Permitted decolourants, clarifying and filtration agents
7 Permitted desiccating preparations
8 Permitted ion exchange resins
9 Permitted lubricants, release and anti-stick agents
10 Permitted carriers, solvents and diluents
11 Permitted processing aids used in packaged water and in water used as an ingredient in other foods
12 Permitted bleaching agents, washing and peeling agents
13 Permitted extraction solvents
14 Permitted processing aids with miscellaneous functions
15 Permitted enzymes of animal origin
16 Permitted enzymes of plant origin
17 Permitted enzymes of microbial origin
18 Permitted microbial nutrients and microbial nutrient adjuncts
Clauses
1 Interpretation
In this Standard-
EC [number] (Enzyme Commission number) means the number which the Enzyme Commission uses to classify the principal enzyme activity.
GMP means Good Manufacturing Practice.
maximum permitted level means the maximum amount of the processing aid which may be present in the food as specified in the Schedule.
processing aid means a substance listed in clauses 3 to 18, where -
(a) the substance is used in the processing of raw materials, foods or ingredients, to fulfil a technological purpose relating to treatment or processing, but does not perform a technological function in the final food; and
(b) the substance is used in the course of manufacture of a food at the lowest level necessary to achieve a function in the processing of that food, irrespective of any maximum permitted level specified.
2 General prohibition on the use of processing aids
Unless expressly permitted in this Standard, processing aids must not be added to food.
3 Generally permitted processing aids
The following processing aids may be used in the course of manufacture of any food at a level necessary to achieve a function in the processing of that food -
(a) foods, including water; and
(b) food additives listed in Schedule 2 of Standard 1.3.1; and
(c) a processing aid specified in the Table to this clause.
Table to clause 3
Activated carbon
Aluminium stearate
Ammonia
Ammonium chloride
Ammonium hydroxide
Bone phosphate
Calcium stearate
Carbon monoxide
Diatomaceous earth
Ethoxylated fatty alcohols
Ethyl alcohol
Fatty acid polyalkylene glycol ester
Furcellaran
Hydrogenated glucose syrups
Isopropyl alcohol
Kaolin
Magnesium hydroxide
Magnesium stearate
Oleic acid
Oleyl oleate
Oxygen
Perlite
Phospholipids
Phosphoric acid
Polyethylene glycols
Polyglycerol esters of fatty acids
Polyglycerol esters of interesterified ricinoleic acid
Polyoxyethylene 40 monostearate
Polypropylene glycol alginate
Potassium hydrogen tartrate
Potassium hydroxide
Potassium oleate
Potassium stearate
Silicates
Sodium ethoxide
Sodium hydroxide
Sodium lauryl sulphate
Sodium methoxide
Sulphuric acid
Tannic acid
White mineral oil
Editorial note:
'Silicates' include, but are not limited to, calcium aluminium silicate, calcium silicate, magnesium silicate, sodium aluminosilicate, sodium calcium polyphosphate silicate, sodium hexafluorosilicate, sodium metasilicate and sodium silicate.
4 Permitted antifoam agents
The processing aids listed in the Table to this clause may be used as an antifoam agent in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 4
Substance Maximum permitted level (mg/kg)
Butanol 10
Dimethylpolysiloxane 10
Methylphenylpolysiloxane 10
Oxystearin GMP
Polyethylene glycol dioleate GMP
Polyethylene/ polypropylene glycol copolymers GMP
Polysorbate 60 GMP
Polysorbate 65 GMP
Polysorbate 80 GMP
Soap GMP
Sorbitan monolaurate 1
Sorbitan monooleate 1
5 Permitted catalysts
The processing aids listed in the Table to this clause may be used as a catalyst in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 5
Substance Maximum permitted level (mg/kg)
Chromium 0.1
Copper 0.1
Molybdenum 0.1
Nickel 1.0
Peracetic acid 0.7
Potassium ethoxide 1.0
Potassium (metal) GMP
Sodium (metal) GMP
6 Permitted decolourants, clarifying and filtration agents
The processing aids listed in the Table to this clause may be used as decolourants, clarifying and filtration agents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 6
Substance Maximum permitted level (mg/kg)
Acid clays of montmorillonite GMP
Chloromethylated aminated styrene divinylbenzene resin GMP
Copper sulphate GMP
Dimethylamine-epichlorohydrin copolymer 150
Dimethyldialkylammonium chloride GMP
Divinylbenzene copolymer GMP
High density polyethylene co extruded with kaolin GMP
Iron oxide GMP
Fish collagen, including Isinglass GMP
Magnesium oxide GMP
Modified polyacrylamide resins GMP
Nylon GMP
Phytates (including phytic acid, magnesium phytate & calcium phytate) GMP
Polyester resins, cross-linked GMP
Polyethylene GMP
Polypropylene GMP
Polyvinyl polypyrrolidone 100
Potassium ferrocyanide 0.1
7 Permitted desiccating preparations
The processing aids listed in the Table to this clause may be used as desiccating preparations in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 7
Substance Maximum permitted level (mg/kg)
Aluminium sulphate GMP
Ethyl esters of fatty acids GMP
Short chain triglycerides GMP
Sodium stearoyl lactylate GMP
8 Permitted ion exchange resins
The processing aids listed in the Table to this clause may be used as an ion exchange resin in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 8
Substance Maximum permitted level (mg/kg)
Completely hydrolysed copolymers of methyl acrylate and divinylbenzene GMP
Completely hydrolysed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile GMP
Cross-linked phenol-formaldehyde activated with one or both of the following: triethylene tetramine and tetraethylenepentamine GMP
Cross-linked polystyrene, chloromethylated, then aminated with trimethylamine, dimethylamine, diethylenetriamine, or dimethylethanolamine GMP
Diethylenetriamine, triethylene-tetramine, or tetraethylenepentamin cross-linked with epichlorohydrin GMP
Divinylbenzene copolymer GMP
Epichlorohydrin cross-linked with ammonia GMP
Epichlorohydrin cross-linked with ammonia and then quaternised with methyl chloride to contain not more than 18% strong base capacity by weight of total exchange capacity GMP
Hydrolysed copolymer of methyl acrylate and divinylbenzene GMP
Methacrylic acid-divinylbenzene copolymer GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 2% by weight of divinylbenzene, aminolysed with dimethylaminopro-pylamine GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 3.5% by weight of divinylbenzene, aminolysed with dimethylaminopro-pylamine GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% by weight divinylbenzene and not more than 0.6% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 7% by weight divinylbenzene and not more than 2.3% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine and quaternized with methyl chloride GMP
Reaction resin of formaldehyde, acetone, and tetraethylenepentamine GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated, whereby the amount of epichlorohydrin plus propylene oxide employed does not exceed 250% of the starting quantity of cellulose GMP
Styrene-divinylbenzene cross-linked coploymer, chloromethylated then aminated with dimethylamine and oxidised with hydrogen peroxide whereby the resin contains not more than 15% of vinyl N,N-dimethylbenzylamine-N-oxide and not more than 6.5% of nitrogen GMP
Sulphite-modified cross-linked phenol-formaldehyde, with modification resulting in sulphonic acid groups on side chains GMP
Sulphonated anthracite coal GMP
Sulphonated copolymer of styrene and divinylbenzene GMP
Sulphonated terpolymers of styrene, divinylbenzene, and acrylonitrile or methyl acrylate GMP
Sulphonated tetrapolymer of styrene, divinylbenzene, acrylonitrile, and methyl acrylate derived from a mixture of monomers containing not more than a total of 2% be weight of acrylonitrile and methyl acrylate GMP
9 Permitted lubricants, release and anti-stick agents
The processing aids listed in the Table to this clause may be used as lubricants, release and anti-stick agents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 9
Substance Maximum permitted level (mg/kg)
Acetylated mono- and diglycerides 100
Mineral oil based greases GMP
Polysorbate 60 GMP
Sodium stearoyl lactate GMP
Talc GMP
Thermally oxidised soya-bean oil 320
10 Permitted carriers, solvents and diluents
The processing aids listed in the Table to this clause may be used as carriers, solvents and diluents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 10
Substance Maximum permitted level (mg/kg)
Anhydrous sodium sulphate GMP
Benzyl alcohol 500
Croscarmellose sodium GMP
Ethyl acetate GMP
Ethyl alcohol GMP
Glycerol diacetate GMP
Glyceryl monoacetate GMP
Glycine GMP
Isopropyl alcohol 1000
L-Leucine GMP
Talc GMP
Triethyl citrate GMP
11 Permitted processing aids used in packaged water and in water used as an ingredient in other foods
The processing aids listed in the Table to this clause may be used in the course of manufacture of packaged water and in water used as an ingredient in other foods provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 11
Substance Maximum permitted level (mg/kg)
Aluminium sulphate GMP
Ammonium sulphate GMP
Calcium hypochlorite 10 (available chlorine)
Calcium sodium polyphosphate GMP
Chlorine 10 (available chlorine)
Chlorine dioxide 10 (available chlorine)
Cobalt sulphate GMP
Copper sulphate GMP
Cross-linked phenol-formaldehyde activated with one or both of triethylenetetramine or tetraethylenepentamine GMP
Cross-linked polystyrene, first chloromethylated then aminated with trimethylamine, dimethylamine, diethylenetriamine or dimethylethanolamine GMP
Diethylenetriamine, triethylenetetramine or tetraethylenepentamine cross-linked with epichlorohydrin GMP
Ferric chloride GMP
Ferric sulphate GMP
Ferrous sulphate GMP
Hydrofluorosilic acid (fluorosilic acid) GMP
Hydrolyzed copolymers of methyl acrylate and divinylbenzene GMP
Hydrolyzed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile GMP
Hydrogen peroxide 5
1-Hydroxyethylidene-1,1-diphosphonic acid GMP
Lignosulphonic acid GMP
Magnetite GMP
Maleic acid polymers GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 2% divinylbenzene aminolysed with dimethylaminopropylamine GMP
Methacrylic acid-divinylbenzene copolymer GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% divinylbenzene and not more than 0.6% diethylene glycol divinyl ether, aminolysed with dimethylaminopropylamine GMP
Modified polyacrylamide resins GMP
Monobutyl ethers of polyethylene-polypropylene glycol GMP
Ozone GMP
Phosphorus acid GMP
Polyaluminium chloride GMP
Polydimethyldiallyl ammonium chloride GMP
Polyelectrolytes (acrylamide monomers) GMP
Polyoxypropylene glycol GMP
Potassium permanganate GMP
Reaction resin of formaldehyde, acetone and tetraethylenepentamine GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide GMP
Silver ions 0.01
Sodium aluminate GMP
Sodium fluoride GMP
Sodium fluosilicate (Sodium silicofluoride) GMP
Sodium fumate GMP
Sodium glucoheptonate 1 (measured as cyanide)
Sodium gluconate GMP
Sodium hypochlorite 10 (available chlorine)
Sodium lignosulphonate GMP
Sodium metabisulphite GMP
Sodium nitrate GMP
Sodium polymethacrylate 2.5
Sodium sulphite (neutral or alkaline) GMP
Styrene-divinylbenzene cross-linked copolymer GMP
Sulphonated copolymer of styrene and divinylbenzene GMP
Sulphonated terpolymers of styrene, divinylbenzene acrylonitrile and methyl acrylate GMP
Sulphite modified cross-linked phenol-formaldehyde GMP
Tannin powder extract GMP
Tetrasodium ethylene diamine tetraacetate GMP
Zinc sulphate GMP
12. Permitted bleaching agents, washing and peeling agents
The processing aids listed in the Table to this clause may be used as bleaching agents, washing and peeling agents in the course of manufacture of the corresponding foods specified in the Table provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 12
Substance Food Maximum permitted level (mg/kg)
Benzoyl peroxide All foods 40 (measured as benzoic acid)
Calcium hypochlorite All foods 1.0 (available chlorine)
Chlorine All foods 1.0 (available chlorine)
Chlorine dioxide All foods 1.0 (available chlorine)
Diammonium hydrogen orthophosphate All foods GMP
2-Ethylhexyl sodium sulphate All foods 0.7
Hydrogen peroxide All foods 5
Oxides of nitrogen All foods GMP
Ozone All foods GMP
Peracetic acid All foods GMP
Sodium chlorite All foods 1.0 (available chlorine)
Sodium dodecylbenzene sulphonate All foods 0.7
Sodium hypochlorite All foods 1.0 (available chlorine)
Sodium laurate All foods GMP
Sodium metabisulphite Root and tuber vegetables 25
Sodium peroxide All foods 5
Sodium persulphate All foods GMP
Triethanolamine Dried vine fruit GMP
13 Permitted extraction solvents
The processing aids listed in the Table to this clause may be used as extraction solvents in the course of manufacture of the corresponding foods specified in the Table provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 13
Substance Food Maximum permitted level (mg/kg)
Acetone Flavourings 2
Other foods 0.1
Benzyl alcohol All foods GMP
Butane Flavourings 1
Other foods 0.1
Butanol All foods 10
Cyclohexane All foods 1
Dibutyl ether All foods 2
Diethyl ether All foods 2
Ethyl acetate All foods 10
Glyceryl triacetate All foods GMP
Hexanes All foods 20
Isobutane Flavourings 1
Other foods 0.1
Methanol All foods 5
Methylene chloride Decaffeinated coffee 2
Decaffeinated tea 2
Flavourings 2
Methylethyl ketone All foods 2
Propane All foods 1
Toluene All foods 1
Trichloroethylene All foods 2
14 Permitted processing aids with miscellaneous functions
The processing aids listed in the Table to this clause may be used for the corresponding function specified in the Table, provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
Table to clause 14
Substance Function Maximum permitted level (mg/kg)
Ammonium persulphate Yeast washing agent GMP
Ammonium sulphate Decalcification agent for edible casings GMP
b-Cyclodextrin Used to extract cholesterol from eggs GMP
Butanol Suspension agent for sugar crystals 10
Carbonic acid Bleached tripe washing agent GMP
Cetyl alcohol Coating agent on meat carcasses and primal cuts to prevent desiccation 1.0
Ethyl acetate Cell disruption of yeast GMP
Ethylene diamine tetraacetic acid Metal sequestrant for edible fats and oils and related products GMP
Gibberellic acid Barley germination GMP
Gluteral Manufacture of edible collagen casings GMP
Hydrogen peroxide Inhibiting agent for dried vine fruits, fruit and vegetable juices, sugar, vinegar and yeast autolysate 5
Removal of glucose from egg products 5
Removal of sulphur dioxide 5
Indole acetic acid Barley germination GMP
L-Cysteine (or HCl salt) Dough conditioner 75
Morpholine Solubilising agent for coating mixtures on fruits GMP
Oak chips For use in the manufacture of wine GMP
Paraffin Coatings for cheese and cheese products GMP
Polysorbate 80 Manufacture of edible collagen casings GMP
Polyvinyl acetate Preparation of waxes for use in cheese and cheese products GMP
Potassium bromate Germination control in malting 0.1
Sodium bromate Germination control in malting 0.1
Sodium gluconate Denuding, bleaching & neutralising tripe GMP
Sodium glycerophosphate Cryoprotectant for starter culture GMP
Sodium metabisulphite Dough conditioner 60
Removal of excess chlorine 60
Softening of corn kernels for starch manufacture 60 (in the starch)
Treatment of hides for use in gelatine and collagen manufacture GMP
Sodium sulphide Treatment of hides for use in gelatine and collagen manufacture GMP
Sodium sulphite Dough conditioner 60
Stearyl alcohol Coating agent on meat carcasses and primal cuts to prevent desiccation GMP
Sulphur dioxide Control of nitrosodimethylamine in malting 750
Treatment of hides for use in gelatine and collagen manufacture 750
Sulphurous acid Softening of corn kernels GMP
Treatment of hides for use in gelatine and collagen manufacture GMP
Triethanolamine Solubilising agent for coating mixtures for fruits GMP
Urea Manufacture of concentrated gelatine solutions 1.5 times the mass of the gelatine present
Woodflour from untreated Pinus radiata Gripping agent used in the treatment of hides GMP
15 Permitted enzymes of animal origin
The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in the Table.
Table to clause 15
Enzyme Source
Lipase EC [3.1.1.3] Bovine stomach; salivary glands or forestomach of calf, kid or lamb; porcine or bovine pancreas
Pepsin EC [3.4.23.1] Bovine or porcine stomach
Phospholipase A2 EC [3.1.1.4] Porcine pancreas
ThrombinEC [3.4.21.5] Bovine or porcine blood
Trypsin EC [3.4.21.4] Porcine or bovine pancreas
16 Permitted enzymes of plant origin
The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in the Table.
Table to clause 16
Enzyme Source
ß-Amylase EC [3.2.1.2] Sweet potato (Ipomoea batatas]
Actinidin Kiwifruit (Actinidia deliciosa)
Bromelain EC [3.4.22.4] Pineapple stem (Ananas comosus]
Ficin EC [3.4.22.3] Ficus sp
Malt carbohydrases a-Amylase & ß Amylase combined EC [3.2.1.1] / EC [3.2.1.2] Malted cereals
Papain EC [3.4.22.2] Carica papaya
17 Permitted enzymes of microbial origin
(1) The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source or sources specified in the Table.
(2) The sources listed in the Table to this clause may contain additional copies of genes from the same organism.
Table to clause 17
Enzyme Source
a-Acetolactate decarboxylase EC [4.1.1.5] Bacillus subtilisBacillus subtilis, containing the gene for a-Acetolactate decarboxylase isolated from Bacillus brevis
Aminopeptidase EC [3.4.11.1] Lactocococcus lactisAspergillus oryzae
a -Amylase EC [3.2.1.1] Aspergillus nigerAspergillus oryzaeBacillus licheniformisBacillus licheniformis, containing the gene for a -Amylase isolated from Bacillus stearothermophilusBacillus subtilisBacillus subtilis, containing the gene for a -Amylase isolated from Bacillus stearothermophilus
b-Amylase EC [3.2.1.2] Bacillus subtilis
Arabinase EC [3.2.1.99] Aspergillus niger
Arabino-furanosidaseEC [3.2.1.55] Aspergillus niger
Carboxyl proteinase EC [3.4.23.6] Aspergillus melleusAspergillus nigerAspergillus oryzaeRhizomucor miehei
Catalase EC [1.11.1.6] Aspergillus nigerMicroccocus luteus
Cellulase EC [3.2.1.4] Aspergillus nigerTrichoderma reeseiTrichoderma viride
ChymosinEC [3.4.23.4] Aspergillus niger var awamoriEscherichia coli K-12 strain GE81Kluyveromyces lactis CHY 1
Cyclodextrin glucanotransferaseEC [2.4.1.19] Paenibacillus macerans
Dextranase EC [3.2.1.11] Chaetomium gracilePenicillium lilacinum
Esterase EC [3.1.1.1] Rhizomucor miehei
a -GalactosidaseEC [3.2.1.22] Aspergillus niger
b -Glucanase EC [3.2.1.6] Aspergillus nigerAspergillus oryzaeBacillus subtilisDisporotrichum dimorphosporumHumicola insolensTalaromyces emersoniiTrichoderma reesei
Glucoamylase EC [3.2.1.3] Aspergillus nigerAspergillus oryzaeRhizopus delemarRhizopus oryzaeRhizopus niveus
Glucose isomerase or glucose isomerase xylose isomeraseEC [5.3.1.5] Actinoplanes missouriensisBacillus coagulansMicrobacterium arborescensStreptomyces olivaceusStreptomyces olivochromogenesStreptomyces murinusStreptomyces rubiginosus
Glucose oxidase EC [1.1.3.4] Aspergillus niger
a -Glucosidase (maltase)EC [3.2.1.20] Aspergillus oryzaeAspergillus niger
b -Glucosidase EC [3.2.1.21] Aspergillus niger
b -Glucosidase exo-1,3EC [3.2.1.58] Trichoderma harzianum
Hemicellulase endo-1,3-?b -xylanaseEC [3.2.1.32] Humicola insolens
Hemicellulase endo-1,4-?b -xylanase or xylanaseEC [3.2.1.8] Aspergillus nigerAspergillus oryzaeAspergillus oryzae, containing the gene for Hemicellulase endo-1,4-?a -xylanase isolated from Aspergillus aculeatusAspergillus oryzae, containing the gene for Hemicellulase endo-1,4-?a -xylanase isolated from Thermomyces lanuginosusBacillus subtilisHumicola insolensTrichoderma reesei
Hemicellulase multicomponent enzymeEC [3.2.1.78] Aspergillus nigerBacillus subtilisTrichoderma reesei
InulinaseEC [3.2.1.7] Aspergillus niger
InvertaseEC [3.2.1.26] Saccharomyces cerevisiae
Lactase b -GalactosidaseEC [3.2.1.23] Aspergillus nigerAspergillus oryzaeSaccharomyces fragilisSaccharomyces lactis
Lipase, monoacylglycerolEC [3.1.1.23] Penicillium camembertii
Lipase, triacylglycerolEC [3.1.1.3] Aspergillus nigerAspergillus oryzaeAspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Humicola lanuginosaRhizopus arrhizusRhizomucor mieheiRhizophus niveusRhizophus oryzae
Maltogenic amylase EC [3.2.1.133] Bacillus subtilis containing the gene for maltogenic amylase isolate from ?Bacillus stearothermophilus
MetalloproteinaseEC [3.4.24.4] Aspergillus oryzaeBacillus subtilisBacillus coagulans
MucorpepsinEC [3.4.23.23] Aspergillus oryzaeAspergillus oryzae, containing the gene for Aspartic proteinase isolated from Rhizomucor meiheiRhizomucor meiheiCryphonectria parasitica
Pectin lyase [EC 4.2.2.10] Aspergillus niger
Pectin methylesterase or Pectinesterase [3.1.1.11] Aspergillus niger
PhytaseEC [3.1.3.8] Aspergillus niger
Polygalacturonase or Pectinase multicomponent enzymeEC [3.2.1.15] Aspergillus nigerAspergillus oryzaeTrichoderma reesei
Pullulanase EC [3.2.1.41] Bacillus acidopullulyticusBacillus licheniformisBacillus subtilisKlebsiella pneumoniae
Serine proteinase EC [3.4.21.14] Bacillus lentusBacillus licheniformisBacillus subtilisAspergillus oryzae
TransglutaminaseEC [2.3.2.13] Streptomyces mobaraense
Editorial note:
Bacillus subtilis covers the strain known under the name Bacillus amyloliquefaciens.
The Aspergillus niger group covers strains known under the names Aspergillus aculeatus, A. awamori, A. ficuum, A. foetidus, A. japonicus, A. phoenicis, A. saitor and A. usamii.
Trichoderma reesei is also known as Trichoderma longibrachiatum.
Saccharomyces fragilis is also known as Kluyveromyces fragilis and Kluyveromyces marxianus var. marxianus.
Saccharomyces lactis is also known as Kluyveromyces lactis.
Mucor miehei is the former name for Rhizomucor miehei.
Micrococcus lysodeikticus is the former name for Microccocus luteus.
Bacillus macerans is the former name for Paenibacillus macerans.
Penicillium emersonii is the former name for Talaromyces emersonii.
Klebsiella aerogenes is the former name for Klebsiella pneumoniae
Streptoverticillium mobaraense is the former name for Streptomyces mobaraense
18 Permitted microbial nutrients and microbial nutrient adjuncts
The processing aids listed in the Table to this clause may be used as microbial nutrients or microbial nutrient adjuncts in the course of manufacture of any food.
Table to clause 18
Adenine Manganese chloride
Adonitol Manganese sulphate
Ammonium sulphate Niacin
Arginine Nitric acid
Asparagine Pantothenic acid
Aspartic acid Peptone
Benzoic acid Phytates
Biotin Polysorbate 80
Calcium pantothenate Polyvinylpyrrolidone
Calcium propionate Pyridoxine hydrochloride
Copper sulphate Riboflavin
Cystine Sodium formate
Cysteine monohydrochloride Sodium molybdate
Dextran Sodium tetraborate
Dextrin Thiamin
Ferrous sulphate Threonine
Glutamic acid Trehalose
Glycine Uracil
Guanine Urea
Histidine Xanthine
Hydroxyethyl starch Zinc chloride
Inosine Zinc sulphate
Inositol
Standard 1.3.4
Identity and Purity
Purpose
This Standard ensures that substances added to food in accordance with this Code meet appropriate specifications for identity and purity of food additives, processing aids, vitamins and minerals and other added nutrients. In general, these specifications are those used by the international community.
Table of Provisions
1 Application
2 Substances with specifications in primary sources
3 Substances with specifications in secondary sources
4 Additional and supplementary requirements
Schedule
Clauses
1 Application
This Standard applies to substances added to food in accordance with this Code, and to such substances sold for use in food.
2 Substances with specifications in primary sources
A substance must comply with a relevant monograph (if any) in one of -
(a) Food and Nutrition Paper 52 Compendium of Food Additive Specifications Volumes 1 and 2, including addenda 1 to 7, published by the Food and Agriculture Organisation of the United Nations in Rome (1992); or
(b) the fourth edition of the Food Chemicals Codex published by the National Academy of Sciences and the National Research Council of the United States of America in Washington, D.C. (1996), including supplements published to take effect on 1 December 1997 and 31 March 2000; or
(c) the Schedule to this Standard.
3 Substances with specifications in secondary sources
If there is no monograph applying to a substance under clause 2, the substance must comply with a relevant monograph (if any) published in one of -
(a) the British Pharmacopoeia Volumes 1 and 2 1993, HMSO, London, 16th Edition (1998); or
(b) The United States Pharmacopeia, 24th Revision andThe National Formulary, 19th Edition. Official from January 1,2000. United States Pharmacopeial Convention Inc. Rockville, Md. (1994); or
(c) The Pharmaceutical Codex, 12th Edition, Council of the Pharmaceutical Society of Great Britain. The Pharmaceutical Press, London (1994); or
(d) Martindale The Extra Pharmacopoeia, 31st Edition, JEF Reynolds (Ed), The Pharmaceutical Press London (1996); or
(e) the European Pharmacopoeia 3rd Edition, Council of Europe, Strasbourg (1996); or
(f) the International Pharmacopoeia 3rd Edition, Volumes 1, 2, 3 and 4, World Health Organisation, Geneva (1994); or
(g) The Merck Index, 12th Edition, Merck and Co. Ltd. Whitehouse Station, N.J. (1996); or
(h) Regulatory Aspects of Enzymes, the Association of Manufacturers of Fermentation Enzyme Products, 5th Edition (1997); or
(i) Code of Federal Regulations of the United States of America, 1 April, 2000; or
(j) The Japanese Standard for Food Additives 6th Edition (1994).
4 Additional and supplementary requirements
Where no monograph applies to a substance by virtue of clauses 2 or 3, or where a monograph contains no specifications for identity and purity of a substance relating to arsenic or heavy metals, the substance must not contain on a dry weight basis more than -
(a) 2 mg/kg of lead;
(b) 1 mg/kg of arsenic;
(c) 40 mg/kg in total of heavy metals other than lead.
SCHEDULE
This Schedule contains specifications of identity and purity for substances added to food where there are no references in the monographs specified in this Standard.
Specification for high chromium yeast
Physical Tests
Appearance: Fine, free-flowing powder
Colour: Light off-white or light tan
Odour: Slight yeast aroma
Particle size: Min. 90% through a #100 USS screen
Chemical Tests
Moisture: Maximum 6%
Chromium: 1.8 - 2.25 g/kg
Specification for high molybdenum yeast
Physical Tests
Appearance: Fine, free-flowing powder
Colour: Light off-white or light tan
Odour: Slight yeast aroma
Particle size: Min. 85% through a #100 USS screen
Chemical Tests
Moisture: Maximum 6%
Molybdenum: 1.8 - 2.25 g/kg
Specification for oxidised polyethylene
Oxidised polyethylene (CAS 68441-17-8)# is the polymer produced by the mild air oxidation of polyethylene.
Average molecular weight min 1200 (osmometric)
Viscosity at 125°C min 200cP
Oxygen content max 9.1%
Acid value: max 70 mgKOH/g
(ASTM D 1386)*
Drop point: min 95° C
(ASTM D 566)*
Density (20°C) 0.93 - 1.05 g/cm3
(ASTM D 1298, D 1505)*
Extractable constituents (See note 1):
in water max. 1.5%
in 10% ethanol max 2.3%
in 3% acetic acid max 1.8%
in n-pentane max 26.0%
# CAS is the Chemical Abstracts Service (CAS) Registry Number.
* ASTM refers to standard test methods prepared by the American Society for Testing and Materials.
Note 1: Extraction of oxidised Polyethylene
25.0g of finely ground oxidised polyethylene powder (particle size 300-1000mm) are extracted for 5 hours in the Soxhlet apparatus with 350 ml of solvent. The solvent is then distilled off and the distillation residue is dried in a vacuum oven at 80-90-C. After weighing the obtained residue, the components soluble in the solvent are calculated in % weight (based on the initial weight used).
SPECIFICATIONS FOR NUCLEOTIDES
DESCRIPTION/ PHYSICAL CONSTRAINTS
Inosine - 5' monophosphate disodium salt (IMP)
1. Empirical chemical formula: C10 H11 N4 Na2 O8 P. 7.5H2 O
In addition the compound must be of the 5 species, ie the disodium monophosphate structure is attached to the fifth carbon in the central structure.
2. Molecular weight: 527.25
3. Structure/ Physical character: Occurs as a colourless or white crystal or as a white crystalline powder. It is odourless and has a characteristic taste.
4. Solubility: 24 g is soluble in 100 g of water at 20°C; is stable in acid liquids under the identical conditions
Uridine - 5' monophosphate disodium salt (UMP)
1. Empirical chemical formula: C9 H11N2 O9 PNa2
In addition the compound must be of the 5 species, ie the disodium monophosphate structure is attached to the fifth carbon in the central structure.
2. Molecular weight: 368.15
3. Structure/ Physical character: Occurs as a colourless or white crystal or as a white crystalline powder. It is odourless and has a characteristic taste.
4. Solubility: Freely soluble in water; very slightly soluble in alcohol.
Adenosine- 5' monophosphate (AMP)
1. Empirical chemical formula: C10 H14N5 O7 P
In addition the compound must be of the 5 species, ie the monophosphate structure is attached to the fifth carbon in the central structure.
2. Molecular weight: 347.22
3. Structure/ Physical character: Occurs as a colourless or white crystal or as a white crystalline powder. It is odourless and has a characteristic acidic taste.
4. Solubility: Very slightly soluble in water; practically insoluble in alcohol.
Cytidine - 5' monophosphate
1. Empirical chemical formula: C9 H14N3 O8 P
In addition the compound must be of the 5 species, ie the monophosphate structure is attached to the fifth carbon in the central structure.
2. Molecular weight: 323.20
3. Structure/Physical character: Occurs as a colourless or white crystal or as a white crystalline powder. It is odourless and has a characteristic slightly acidic taste.
4. Solubility: Very slightly soluble in water; practically insoluble in alcohol.
Guanosine - 5' monophosphate disodium salt
1. Empirical chemical formula: C10 H12N5 Na2 O8 P. 7.OH2O
In addition the compound must be of the 5 species, ie the disodiummonophosphate structure is attached to the fifth carbon in the central structure.
2. Molecular weight: 533.26
3. Structure/ Physical character: Occurs as a colourless or white crystal or as a white crystalline powder. It is odourless and has a characteristic taste.
4. Solubility: 20 g is soluble in 100g of water at 20°C; becomes gelatinous in acid liquids under the identical conditions
TESTING REQUIREMENTS FOR NUCLEOTIDES
1. Physical inspection: white crystals or crystalline powder
2. Identification:
a) Ultraviolet absorbance: a 1 in 12,500 solution of the powder in 0.01N hydrochloric acid exhibits an absorbance maximum at:
Absorbance Nucleotide
250+- 2nm Inosine - 5' monophosphate disodium salt
260+- 2nm Uridine - 5' monophosphate disodium salt
257+- 2nm Adenosine- 5' monophosphate
280+- 2nm Cytidine - 5' monophosphate
256+- 2nm Guanosine - 5' monophosphate disodium salt
b) IMP, UMP and GMP must test positive for sodium phosphate
c) IMP,UMP,AMP, CMP and GMP must test positive for organic phosphate
3. Assay (HPLC):
Optimum - not less than 96% (corrected for moisture content).
4. IMP and GMP have a pH of a 1 in 20 solution: between 7.0 and 8.5
5. Clarity and colour of solution:
500mg/10mL H2O for IMP: is colourless and shows only a trace of turbidity
100mg/10mL H2O for GMP: is colourless and shows only a trace of turbidity
6. Moisture
Nucleotide Moisture
Inosine - 5' monophosphate disodium salt Not more than 28.5%: Karl Fischer
Uridine - 5' monophosphate disodium salt Not more than 26.0%: Karl Fischer
Guanosine - 5' monophosphate disodium salt Loss in drying - not more than 25% (4 hrs @ 120°C
Cytidine - 5' monophosphate Not more than 6.0%: Loss in drying (4 hrs @ 120°C
Adenosine- 5' monophosphate Not more than 6.0%: Loss in drying (4 hrs @ 120°C
7. Impurities - all nucleotides
Impurity Nucleotide
Amino acids: negative IMP, GMP
Ammonium salts: negative IMP, GMP
Arsenic: not more than 2ppm IMP, UMP, AMP, CMP, GMP
Heavy metals: not more than 10ppm IMP, UMP, AMP, CMP, GMP
8. Related foreign substances:
For IMP: only 5' - inosinic acid is detected by thin layer chromatography
For GMP: only 5' - guanylic acid is detected by thin layer chromatography
9. Bacteriological profile
(a) SPC: not more than 1000/g, test per current FDA/BAM procedures
(b) Coliforms: Negative by test; test per current FDA/BAM procedures
(c) Yeast and mold: not more than 300/g, test per current FDA/BAM procedures
(d) Salmonella: negative, test per current FDA/BAM procedures.
Standard 1.4.1
Contaminants and Natural Toxicants
Purpose
This Standard sets out the maximum levels (MLs) of specified metal and non-metal contaminants and natural toxicants in nominated foods. As a general principle, regardless of whether or not a ML exists, the levels of contaminants and natural toxicants in all foods should be kept As Low As Reasonably Achievable (the ALARA principle).
A ML has been established only where it serves an effective risk management function and only for those foods which provide a significant contribution to the total dietary exposure. Food not listed in this Standard may contain low levels of contaminants or natural toxicants. However, MLs have not been assigned to these foods because they present a low public heath risk. The general provisions of the Food Acts relating to the availability of safe foods apply to all foods.
MLs have been set at levels that are consistent with public health and safety and which are reasonably achievable from sound production and natural resource management practices. Consideration has also been given to Australia's and New Zealand's international trade obligations under the World Trade Organization's Sanitary and Phytosanitary Agreement and Technical Barrier to Trade Agreement.
In order to assist both enforcement agencies and industry to maintain contaminant levels at the lowest achievable levels, Generally Expected Levels (GELs), have been established to complement the use of MLs. GELs, while not legally enforceable, provide a benchmark against which to measure contaminant levels in foods. The list of GELS is provided in a separate document to this Standard.
Table of Provisions
1 Interpretation
2 Maximum levels of metal contaminants in food
3 Maximum levels of non metal contaminants in food
4 Maximum levels of natural toxicants from the addition of flavouring substances to food
5 Maximum levels of other natural toxicants in food
6 Sampling plan for mercury in fish and fish products etc.
Clauses
1 Interpretation
(1) In this Standard -
arsenic is considered to be a metal.
maximum level (ML) means the maximum level of a specified contaminant, or specified natural toxicant, which is permitted to be present in a nominated food expressed, unless otherwise specified, in milligrams of the contaminant or the natural toxicant per kilogram of the food (mg/kg).
(2) Where food contains a metal and any other chemical species of that metal, all chemical species of that metal must be expressed as the metal.
(3) The maximum level must be calculated for the edible content of the food that is ordinarily consumed.
(4) The level for a food which is dried, dehydrated or concentrated is to be calculated on the basis of the mass of the food, or the mass of the ingredients of the food, prior to drying, dehydration or concentration determined from one or more of the following -
(a) the manufacturer's analysis of the food; and
(b) calculation from actual or average quantity in water in the ingredients used; and
(c) generally accepted data.
(5) The level for seaweed (edible kelp) whether dried, dehydrated, concentrated or not is to be calculated with respect to the mass of the seaweed at 85% hydration.
(6) The prescribed formula for the purposes of this Standard is -
Formula
ML1 = (MLA x Total A) + (MLB x Total B) + CF x (Total - (Total A + Total B)
Total Total Total
In this formula -
ML1 = ML which applies to the contaminant or natural toxicant in the mixed food
MLA = ML for contaminant or natural toxicant in food A
MLB = ML for contaminant or natural toxicant in food B
Total = total weight of mixed food
Total A = total weight of food A
Total B = total weight of food B
CF = Background Calculation Factor where, in the case of -
(a) lead, CF = 0.01 mg/kg; and
(b) cadmium, CF = 0.005 mg/kg; and
(c) other contaminants, CF = 0.
Editorial note:
It is recognised both lead and cadmium are ubiquitous in the environment and occur at low levels in foods other than those listed in the Standard. Therefore, in order to assist with the enforcement of MLs in mixed foods which may contain these contaminants, the calculation requires the inclusion of a representative contaminant level for those foods that do not have an allocated ML. In the past, an ML was set for "all other foods". As the category for "all other foods" was discontinued, a representative level is selected for the contaminants cadmium and lead. These levels are set at the limit of quantification (LOQ), and are 0.01 mg/kg for lead and 0.005 mg/kg for cadmium. These LOQs constitute CF in the prescribed formula. These selected LOQs are consistent with those published in the Australian Market Basket Survey (1996).
It is acknowledged that the LOQ may change with time as analytical techniques became more sensitive. The Standard will be reviewed periodically in respect to this issue.
The calculation for mixed food for all other contaminants with an ML will assume that the contributing commodity, eg. peanuts in peanut sauce, contains all of the contaminant.
2 Maximum levels of metal contaminants in food
(1) In this clause -
food means the food or class of foods listed in unbolded type in column 1 of the Table to this clause.
metal contaminant means a substance listed in bold type in column 1 of the Table to this clause and includes compounds of a metal.
(2) The maximum levels for metal contaminants in food are listed in column 2 of the Table to this clause, expressed in mg/kg, unless otherwise specified.
(3) Where a mixed food contains food or class of foods listed in unbolded type in column 1 of the Table to this clause, the proportion of the metal contaminant permitted to be present in the mixed food (ML1) is calculated in accordance with the formula prescribed in subclause 1(6).
Table to clause 2
Column 1 Column 2
Arsenic (total)
Cereals 1
Arsenic (inorganic)
Crustacea 2
Fish 2
Molluscs 1
Seaweed (edible kelp) 1
Cadmium
Chocolate and cocoa products 0.5
Kidney of cattle, sheep and pig 2.5
Leafy vegetables (as specified in Schedule 4 to Standard 1.4.2) 0.1
Liver of cattle, sheep and pig 1.25
Meat of cattle, sheep and pig (excluding offal) 0.05
Molluscs (excluding dredge/bluff oysters and queen scallops) 2
Peanuts 0.1
Rice 0.1
Root and tuber vegetables (as specified in Schedule 4 to Standard 1.4.2) 0.1
Wheat 0.1
Lead
Brassicas 0.3
Cereals, Pulses and Legumes 0.2
Edible offal of cattle, sheep, pig and poultry 0.5
Fish 0.5
Fruit 0.1
Infant formulae 0.02
Meat of cattle, sheep, pig and poultry (excluding offal) 0.1
Molluscs 2
Vegetables (except brassicas) 0. 1
Table to clause 2 (Continued)
Column 1 Column 2
Mercury
Crustacea mean level of 0.5*
Fish (as specified in Schedule 4 to Standard 1.4.2) and fish products, excluding gemfish, billfish (including marlin), southern bluefin tuna, barramundi, ling, orange roughy, rays and all species of shark mean level of 0.5*
Gemfish, billfish (including marlin), southern bluefin tuna, barramundi, ling, orange roughy, rays and all species of shark mean level of 1*
Fish for which insufficient samples are available to analyse in accordance with clause (6) 1
Molluscs mean level of 0.5*
Tin
All canned foods 250
* A reference to a mean level in the Table to clause 2 in this Standard is to the mean level of mercury in the prescribed number of sample units as described in clause 6 of this Standard.
3 Maximum levels of non metal contaminants in food
(1) In this clause -
ergot means the sclerotium or dormant winter form of the fungus, Claviceps purpuria.
food means the food or class of foods listed in unbolded type in column 1 of the Table to this clause.
MU means the unit of measure described in 'Recommended procedures for examination of seawater and shellfish', Irwin N. (ed.) 4th Ed. 1970, American Public Health Association Inc.
non-metal contaminant means a substance listed in bold type in column 1 of the Table to this clause.
(2) The maximum levels for non metal contaminants in food are listed in column 2 of the Table to this clause, expressed in mg/kg, unless otherwise specified.
(3) Where a mixed food contains food or class of foods listed in unbolded type in column 1 of the Table to this clause, the proportion of the non metal contaminant permitted to be present in the mixed food (ML1) is calculated in accordance with the formula prescribed in subclause 1(6).
Table to clause 3
Column 1 Column 2
Acrylonitrile
All food 0.02
Aflatoxin
Peanuts 0.015
Tree nuts (as specified in Schedule 4 to Standard 1.4.2 0.015
Amnesic shellfish poisons (Domoic acid equivalent)
Bivalve molluscs 20
Diarrhetic shellfish poisons (Okadaic acid equivalent)
Bivalve molluscs 0.2
Ergot
Cereal grains 500
Methanol
Red wine, white wine and fortified wine 3 g of methanol per litre of ethanol
Whisky, Rum, Gin and Vodka 0.4 g of methanol per litre of ethanol
Other spirits, fruit wine, vegetable wine and mead 8 g of methanol per litre of ethanol
Neurotoxic shellfish poisons
Bivalve mollusc 200 MU/kg
Paralytic shellfish poisons (Saxitoxin equivalent)
Bivalve molluscs 0.8
Phomopsins
Lupin seeds and the products of lupin seeds 0.005
Polychlorinated biphenyls, total
Mammalian fat 0.2
Poultry fat 0.2
Milk and milk products 0.2
Eggs 0.2
Fish 0.5
Vinyl chloride
All food 0.01
4 Maximum levels of natural toxicants from the addition of flavouring substances to food
food means the food or class of foods listed in unbolded type in column 1 of the Table to this clause.
natural toxicant from the addition of a flavouring substance means a substance listed in bold type in column 1 of the Table to this clause.
(2) The maximum levels for natural toxicants from the addition of a flavouring substance in food are listed in column 2 of the Table to this clause, expressed in mg/kg, unless otherwise specified.
(3) Where a mixed food contains food or class of foods listed in unbolded type in column 1 of the Table to this clause, the proportion of the natural toxicant from the addition of a flavouring substance permitted to be present in the mixed food (ML1) is calculated in accordance with the formula prescribed in subclause 1(6).
Table to clause 4
Column 1 Column 2
Agaric acid
Food containing mushrooms 100
Alcoholic beverages 100
Aloin
Alcoholic beverages 50
Berberine
Alcoholic beverages 10
Coumarin
Alcoholic beverages 10
Hydrocyanic acid, total
Confectionery 25
Stone fruit juices 5
Marzipan 50
Alcoholic beverages 1 per 1% alcohol content
Hypericine
Alcoholic beverages 2
Pulegone
Confectionery 350
Beverages 250
Quassine
Alcoholic beverages 50
Table to clause 4 (Continued)
Column 1 Column 2
Safrole
Food containing mace and nutmeg 15
Meat products 10
Alcoholic beverages 5
Santonin
Alcoholic beverages 1
Sparteine
Alcoholic beverages 5
Thujones (alpha and beta)
Sage stuffing 250
Bitters 35
Sage flavoured foods 25
Alcoholic beverages 10
5 Maximum levels of other natural toxicants in food
(1) In this clause -
food means the food or class of foods listed in unbolded type in column 1 of the Table to this clause.
natural toxicant means a substance listed in bolded type in column 1of the Table to this clause.
(2) The maximum levels for natural toxicants in food are listed in column 2 of the Table to this clause, expressed in mg/kg, unless otherwise specified.
(3) Where a mixed food contains food or class of foods listed in unbolded type in column 1 of the Table to this clause, the proportion of the natural toxicants permitted to be present in the mixed food (ML1) is calculated in accordance with the formula prescribed in subclause 1(6).
Table to clause 5
Column 1 Column 2
Erucic acid
Edible oils 20 g/kg
Lupin alkaloids
Lupin flour, lupin kernel flour, lupin kernel meal and lupin hulls 200
6 Sampling plan for mercury in fish, fish products, crustacea and molluscs
(1) The methods specified in this clause are the prescribed methods for the sampling for analysis of mercury in fish, fish products, crustacea and molluscs.
(2) For the purposes of this sampling plan -
(a) A sample must consist of a prescribed number of sample units, and a sample unit must consist of a quantity, taken from the edible portions of the fish, fish products, crustacea or molluscs, sufficient for the purposes of analysis.
(b) In the lot under investigation, the number of random sample units must be as detailed in paragraphs 6(3)(a) or 6(3)(b) of this Standard.
(c) In the case of samplings where the prescribed number of sample units are not available, 5 sample units must be taken.
(3) The number of random sample units to be taken for the purposes of analysis is as
follows -
(a) fish, fish products, including packaged fish -
(i) lots up to and including 5 tonnes ... sample units from 10 fish, or 10 packages; or
(ii) lots over 5 tonnes, up to 10 tonnes ... sample units from 15 fish, or 15 packages; or
(iii) lots over 10 tonnes, up to 30 tonnes ... sample units from 20 fish, or 20 packages; or
(iv) lots over 30 tonnes, up to 100 tonnes ... sample units from 25 fish, or 25 packages; or
(v) lots over 100 tonnes, up to 200 tonnes ... sample units from 30 fish, or 30 packages; or
(vi) lots over 200 tonnes ... sample units from 40 fish, or 40 packages.
(b) crustacea, and molluscs, including packaged crustacea and molluscs -
(i) lots up to and including 1 tonne ... 10 sample units, or 10 packages; or
(ii) lots over 1 tonnes, up to 5 tonnes ... 15 sample units, or 15 packages; or
(iii) lots over 5 tonnes, up to 30 tonnes ... 20 sample units, or 20 packages; or
(iv) lots over 30 tonnes, up to 100 tonnes ... 25 sample units, or 25 packages; or
(v) lots over 100 tonnes ... 30 sample units, or 30 packages.
(4) Interpretation of the Analysis -
(a) Samples with 10 or more sample units -
(i) if the concentration of mercury in any of the sample units is greater than 1.0 mg/kg in the case of gemfish, billfish (including marlin), southern bluefin tuna, barramundi, ling, orange roughy, rays and all species of shark, or is greater than 0.5 mg/kg in the case of crustacea, molluscs and other fish which can be sampled in accordance with this clause the overall mean of the sample units should be examined; or
(ii) if the overall mean of the lot is less than or equal to 1.0 mg/kg in the case of gemfish, billfish (including marlin), southern bluefin tuna, barramundi, ling, orange roughy, rays and all species of shark, or is less than or equal to 0.5 mg/kg in the case of crustacea, molluscs, and other fish which can be sampled in accordance with this clause and there are no individual sample units within the lot having a mercury concentration exceeding 1.5 mg/kg, the lot must be reported as complying with the standard.
(b) Samples with 5 sample units -
(i) if the overall concentration of mercury in the sample is less than or equal to 1.0 mg/kg in the case of gemfish, billfish (including marlin), southern bluefin tuna, barramundi, ling, orange roughy, rays and all species of shark, or is less than or equal to 0.5 mg/kg in the case of crustacea, molluscs and other fish which can be sampled in accordance with this clause and minced fish products, the lot must be reported as complying with the standard.
(c) Notwithstanding subclause 1(4), the mercury content of dried or partially dried fish must be calculated on an 80% moisture basis.
Standard 1.4.2
Maximum Residue Limits
(Australia Only)
Purpose
This Standard lists the maximum permissible limits for agricultural and veterinary chemical residues present in food. Schedule 1 lists all of the agricultural and veterinary chemical limits in particular foods. If a maximum residue limit for an agricultural or veterinary chemical in a food is not listed in Schedule 1 there must be no detectable residues of that agricultural or veterinary chemical in that food. Schedule 2 lists all extraneous agricultural chemical limits in particular foods. If an extraneous residue limit for an agricultural chemical in a food is not listed in Schedule 2 there must be no detectable residues of that agricultural chemical in that food. Schedule 3 groups certain agricultural or veterinary chemicals according to their chemical groups. Commodity and commodity groups which are referred to in this Standard are listed in Schedule 4. Schedule 4 also specifies the part of the commodity to which the maximum or extraneous residue limit refers.
For New Zealand purposes, maximum residue limits for agricultural compounds are regulated in the New Zealand (Maximum Residue Limits of Agricultural Compounds) Mandatory Food Standard 1999 (and subsequent amendments) issued under sections 11C and 11Z of the Food Act 1981. Regulation 257 of the New Zealand Food Regulations 1984 also refers to MRLs, but if any inconsistency arises between Regulation 257 and the MRL Standard, the MRL Standard prevails.
Table of Provisions
1 Interpretation
2 Maximum residue limits
3 Extraneous residue limits
4 Determination of maximum and extraneous residue limits
Schedules
1 Maximum Residue Limits
2 Extraneous Residue Limits
3 Chemical Groups
4 Foods and Classes of Food
Clauses
1 Interpretation
(1) Commodity names specified in Schedule 4 of this Standard may differ to those used in other parts of this Code.
(2) Commodity names specified in Schedule 4 apply only for the purposes of this Standard and Standard 1.4.1.
(3) An asterix "*" appearing in Schedules 1 or 2 denotes that the maximum residue limit or the extraneous residue limit is set at or about the limit of determination.
(4) A "T" appearing in Schedules 1 or 2 denotes that the maximum residue limit or the extraneous residue limit is a temporary maximum residue limit or extraneous residue limit.
(5) An "E" appearing in Schedule 2 denotes an extraneous residue limit.
(6) In this Standard -
chemical means an agricultural or veterinary chemical listed in bold type in the shaded boxes in Schedules 1 or 2.
extraneous residue limit (ERL) means the maximum permitted limit of a pesticide residue, arising from environmental sources other than the use of a pesticide directly or indirectly on the food, expressed in milligrams of the chemical per kilogram of the food (mg/kg).
food means either a food or class of foods listed in unbolded type in Schedules 1, 2 or 4.
maximum residue limit (MRL) means the maximum level of a chemical which is permitted to be present in a food, expressed in milligrams of the chemical per kilogram of the food (mg/kg) unless otherwise stated.
residue definition means the residue to which the MRL or ERL applies for each chemical compound, appearing below the chemical listed in the shaded boxes in Schedules 1 and 2.
2 Maximum residue limits
(1) The permitted MRL for a chemical in food is listed in Schedule 1.
(2) If a MRL for a chemical is not listed in this Standard there must be no detectable residue of that chemical in that food.
Editorial note:
The MRLs for chemicals in water are listed under 'Pesticides' in Schedule 3 of the 'Guidelines for Drinking Water Quality in Australia' (1987) AWRC-NHMRC (Australian Water Resources Council - National Health and Medical Research Council).
3 Extraneous residue limits
(1) The permitted ERL for a chemical in food is listed in Schedule 2.
(2) If an ERL for a chemical is not listed in this Standard there must be no detectable residue of that agricultural chemical in that food.
4 Determination of maximum and extraneous residue limits
(1) Schedule 4 of this Standard specifies the portion of food to which the MRL or ERL applies.
(2) Unless Schedules 1 or 2 specify a separate MRL or ERL for a processed food, the MRL or ERL applies to that food whether raw or processed.
(3) Where a food contains more than one of the chemicals listed in any group in Schedule 3 of this Standard, the combined proportions of those chemicals must not exceed unity.
Sample calculation
Amount of chemical A present + Amount of chemical B present £ 1
MRL or ERL for chemical A MRL or ERL for chemical B
(4) Where there is no MRL or ERL specified for a chemical in a food which has ingredients, the MRL or ERL of the chemical in that food is the combined proportionate quantities of the MRL or ERL specified for the ingredients of that food.
Sample calculation
MRL1 =Total A x MRL A + Total B x MRL B
Total Total
In this calculation -
MRL1 = the MRL which applies to the chemical in the mixed food
MRL A = the MRL for the chemical which applies to food A
MRL B = the MRL for the chemical which applies to food B
Total A = total weight of food A
Total B = total weight of food B
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
ABAMECTIN
SUM OF AVERMECTIN B 1A, AVERMECTIN B 1B AND D-8,9 ISOMER OF AVERMECTIN B 1A
APPLE 0.01
CATTLE, EDIBLE OFFAL OF 0.1
CATTLE FAT 0.1
CATTLE MEAT 0.005
CATTLE MILK 0.005
CITRUS FRUITS 0.01
COTTON SEED *0.01
EGGPLANT 0.02
HOPS, DRY 0.1
PEAR 0.01
PEPPERS 0.02
SHEEP, EDIBLE OFFAL OF 0.05
SHEEP MEAT (IN THE FAT) 0.05
TOMATO 0.01
STRAWBERRY 0.02
ACEPHATE
ACEPHATE (NOTE: THE METABOLITE METHAMIDOPHOS HAS SEPARATE MRLS)
BANANA 1
BANANA, DWARF 1
BRASSICA (COLE OR CABBAGE) VEGETABLES 5
CITRUS FRUITS 5
COTTON SEED 2
EDIBLE OFFAL (MAMMALIAN) 0.2
EGGS 0.2
LETTUCE, HEAD 10
LETTUCE, LEAF 10
MACADAMIA NUTS *0.1
MEAT (MAMMALIAN) [EXCEPT SHEEP MEAT] 0.2
PEPPERS, SWEET 5
POTATO 0.5
SHEEP MEAT *0.01
SOYA BEAN (DRY) 1
SUGAR BEET 0.1
TOMATO 5
TREE TOMATO (TAMARILLO) 0.5
ACIFLUORFEN
ACIFLUORFEN
EDIBLE OFFAL (MAMMALIAN) *0.1
EGGS 0.01
LEGUME VEGETABLES 0.1
MEAT (MAMMALIAN) *0.01
MILKS *0.01
PEANUT 0.05
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT *0.01
PULSES 0.1
ALBENDAZOLE
SUM OF ALBENDAZOLE, ITS SULFOXIDE, SULFONE AND SULFONE AMINE, EXPRESSED AS ALBENDAZOLE
CATTLE, EDIBLE OFFAL OF *0.1
CATTLE MEAT *0.1
GOAT, EDIBLE OFFAL OF *0.1
GOAT MEAT 0.1
SHEEP, EDIBLE OFFAL OF 3
SHEEP MEAT 0.2
ALBENDAZOLE SULPHOXIDE
SEE ALBENDAZOLE
ALDICARB
SUM OF ALDICARB, ITS SULFOXIDE AND ITS SULFONE, EXPRESSED AS ALDICARB
CEREAL GRAINS *0.02
CITRUS FRUITS 0.05
COTTON SEED *0.05
GRAPES 0.05
POTATO 0.2
STRAWBERRY 0.2
SUGAR CANE 0.02
ALDOXYCARB
SUM OF ALDOXYCARB AND ITS SULFONE, EXPRESSED AS ALDOXYCARB
CATTLE, EDIBLE OFFAL OF 0.2
CATTLE MEAT *0.02
EGGS 0.1
MILKS *0.02
POULTRY, EDIBLE OFFAL OF 0.2
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
POULTRY MEAT *0.02
WHEAT *0.02
ALIPHATIC ALCOHOL ETHOXYLATES
ALIPHATIC ALCOHOL ETHOXYLATES
CATTLE, EDIBLE OFFAL OF *0.1
CATTLE MEAT *0.1
CATTLE MILK 1
ALLOXYDIM
ALLOXYDIM
BULB VEGETABLES T0.1
BEETROOT T0.1
CARROT T0.2
FRUITING VEGETABLES, CUCURBITS *0.1
POPPY SEED T0.3
POTATO T0.1
STRAWBERRY T0.1
TOMATO T0.2
ALLOXYDIM SODIUM
SEE ALLOXYDIM
ALTRENOGEST
ALTRENOGEST
PIG MEAT *0.005
PIG, EDIBLE OFFAL OF 0.005
ALUMINIUM PHOSPHIDE
SEE PHOSPHINE
AMETRYN
AMETRYN
COTTON SEED 0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.05
PINEAPPLE *0.05
POME FRUITS 0.1
SUGAR CANE 0.05
AMITRAZ
SUM OF AMITRAZ AND N-(2,4-DIMETHYLPHENYL)-N '-METHYLFORMAMIDINE, EXPRESSED AS AMITRAZ
APPLE 0.5
COTTON SEED *0.1
COTTON SEED OIL, CRUDE 1
EDIBLE OFFAL OF CATTLE, PIGS AND SHEEP 0.5
MEAT OF CATTLE, PIGS AND SHEEP 0.1
MILKS 0.1
STONE FRUITS [EXCEPT CHERRIES] 0.5
AMITROLE
AMITROLE
AVOCADO *0.01
BANANA *0.01
CEREAL GRAINS *0.01
CITRUS FRUITS *0.01
EDIBLE OFFAL (MAMMALIAN) *0.01
GRAPES *0.01
MEAT (MAMMALIAN) *0.01
MILKS *0.01
PAPAYA (PAWPAW) *0.01
PASSIONFRUIT *0.01
PECAN *0.01
PINEAPPLE *0.01
POME FRUITS *0.01
POTATO *0.05
STONE FRUITS *0.02
SUGAR CANE *0.01
AMOXYCILLIN
INHIBITORY SUBSTANCE, IDENTIFIED AS AMOXYCILLIN
CATTLE MILK *0.01
EDIBLE OFFAL (MAMMALIAN) *0.01
MEAT (MAMMALIAN) *0.01
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT *0.01
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
SHEEP MILK *0.01
AMPICILLIN
INHIBITORY SUBSTANCE, IDENTIFIED AS AMPICILLIN
HORSE, EDIBLE OFFAL OF *0.01
HORSE MEAT *0.01
AMPROLIUM
AMPROLIUM
EGGS 4
POULTRY, EDIBLE OFFAL OF 1
POULTRY MEAT 0.5
APRAMYCIN
APRAMYCIN
EDIBLE OFFAL (MAMMALIAN) 2
MEAT (MAMMALIAN) *0.05
POULTRY, EDIBLE OFFAL OF 1
POULTRY MEAT *0.05
ASULAM
ASULAM
APPLE *0.1
EDIBLE OFFAL (MAMMALIAN) *0.1
HOPS, DRY *0.1
MEAT (MAMMALIAN) *0.1
MILKS *0.1
POPPY SEED *0.1
POTATO *0.4
SUGAR CANE *0.1
ATRAZINE
ATRAZINE
EDIBLE OFFAL (MAMMALIAN) 0.1
LUPIN (DRY) *0.02
MAIZE *0.1
MEAT (MAMMALIAN) T*0.01
MILKS T*0.01
POTATO *0.01
RAPE SEED 0.02
SORGHUM *0.1
SUGAR CANE *0.1
SWEET CORN (CORN-ON-THE-COB) *0.1
AVERMECTIN B1
SEE ABAMECTIN
AVOPARCIN
AVOPARCIN
EDIBLE OFFAL (MAMMALIAN) *0.1
MEAT (MAMMALIAN) *0.1
MILKS *0.01
POULTRY, EDIBLE OFFAL OF *0.1
POULTRY MEAT *0.1
AZACONAZOLE
AZACONAZOLE
MUSHROOMS 0.1
AZAMETHIPHOS
AZAMETHIPHOS
CEREAL GRAINS 0.1
EGGS 0.05
POULTRY, EDIBLE OFFAL OF 0.05
POULTRY MEAT 0.05
WHEAT BRAN, UNPROCESSED 0.5
AZAPERONE
AZAPERONE
PIG, EDIBLE OFFAL OF 0.2
PIG MEAT 0.2
AZINPHOS-ETHYL
AZINPHOS-ETHYL
CEREAL GRAINS 0.2
CITRUS FRUITS 2
EDIBLE OFFAL (MAMMALIAN) *0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.05
OILSEED *0.05
POME FRUITS 2
VEGETABLES 1
AZINPHOS-METHYL
AZINPHOS-METHYL
BLUEBERRIES 1
CITRUS FRUITS 2
EDIBLE OFFAL (MAMMALIAN) 0.05
GRAPES 2
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
KIWIFRUIT 2
LITCHI 2
MACADAMIA NUTS *0.01
MEAT (MAMMALIAN) *0.05
MILKS *0.05
OILSEED *0.05
POME FRUITS 2
RASPBERRIES, RED, BLACK 1
STONE FRUITS 2
BACITRACIN
INHIBITORY SUBSTANCE, IDENTIFIED AS BACITRACIN
CHICKEN, EDIBLE OFFAL OF *0.5
CHICKEN FAT *0.5
CHICKEN MEAT *0.5
EGGS *0.5
MILKS *0.5
BENALAXYL
BENALAXYL
FRUITING VEGETABLES, CUCURBITS 0.2
GARLIC 0.1
GRAPES 0.5
LETTUCE, HEAD *0.01
LETTUCE, LEAF *0.01
ONION, BULB 0.1
BENDIOCARB
COMMODITIES OF PLANT ORIGIN: UNCONJUGATED BENDIOCARB; COMMODITIES OF ANIMAL ORIGIN: SUM OF CONJUGATED AND UNCONJUGATED BENDIOCARB, 2,2-DIMETHYL-1,3-BENZODIOXOL-4-OL AND N-HYDROXYMETHYLBENDIOCARB, EXPRESSED AS BENDIOCARB
BANANA *0.02
CATTLE, EDIBLE OFFAL OF 0.2
CATTLE MEAT 0.1
EGGS 0.05
MILKS 0.1
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.05
BENFLURALIN
BENFLURALIN
EDIBLE OFFAL (MAMMALIAN) *0.01
LETTUCE, HEAD *0.05
LETTUCE, LEAF *0.05
MEAT (MAMMALIAN) *0.01
MILKS *0.01
BENOMYL
SEE CARBENDAZIM
BENSULFURON-METHYL
BENSULFURON-METHYL
RICE *0.02
RICE BRAN, PROCESSED *0.05
BENSULIDE
BENSULIDE
FRUITING VEGETABLES, CUCURBITS *0.1
BENTAZONE
BENTAZONE
BEANS, EXCEPT BROAD BEAN AND SOYA BEAN *0.1
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) *0.1
PEANUT *0.1
PULSES *0.01
SWEET CORN (CORN-ON-THE-COB) *0.1
BENZOFENAP
SUM OF BENZOFENAP, BENZOFENAP-OH AN BENZOFENAP-RED, EXPRESSED AS BENZOFENAP
RICE 0.02
BENZYLADENINE
BENZYLADENINE
APPLE 0.2
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
BENZYL G PENICILLIN
INHIBITORY SUBSTANCE, IDENTIFIED AS BENZYL G PENICILLIN
EDIBLE OFFAL (MAMMALIAN) *0.06
EGGS *0.018
MEAT (MAMMALIAN) *0.06
MILKS *0.0015
POULTRY, EDIBLE OFFAL OF 0.06
POULTRY MEAT 0.06
BETACYFLUTHRIN
SEE CYFLUTHRIN
BIFENTHRIN
BIFENTHRIN
APPLE *0.05
BANANA 0.1
BARLEY 0.02
CATTLE, EDIBLE OFFAL OF 0.5
CATTLE MEAT (IN THE FAT) 2
CEREAL GRAINS 2
CHERVIL 0.5
COTTON SEED 0.05
EGG PLANT 0.5
EGGS *0.05
FIELD PEA (DRY) 0.01
GALANGAL, RHIZOMES 0.5
GOAT, EDIBLE OFFAL OF 0.5
GOAT MEAT (IN THE FAT) 2
GRAPES 0.01
HERBS 0.5
LUPIN (DRY) 0.02
MILKS 0.5
OKRA 0.5
PEAR 0.5
PEPPERS 0.5
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT (IN THE FAT) *0.05
PULSES 0.02
RAPE SEED *0.02
RUCOLA (ROCKET) 0.5
SHEEP, EDIBLE OFFAL OF 0.5
SHEEP MEAT (IN THE FAT) 2
SUGAR CANE 0.01
TOMATO 0.5
TURMERIC ROOT 0.5
WHEAT 0.01
BIORESMETHRIN
BIORESMETHRIN
CEREAL GRAINS 5
WHEAT BRAN, UNPROCESSED T10
WHEAT GERM T10
BITERTANOL
BITERTANOL
APPLE 1
BEANS, EXCEPT BROAD BEAN AND SOYA BEAN 0.3
CEREAL GRAINS *0.05
EDIBLE OFFAL (MAMMALIAN) 1
EGGS *0.01
MEAT (MAMMALIAN) (IN THE FAT) 1
MILKS (IN THE FAT) 2
PEANUT *0.2
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.2
POULTRY MEAT (IN THE FAT) 1
PULSES 0.3
BRODIFACOUM
BRODIFACOUM
CEREAL GRAINS 0.0002
EDIBLE OFFAL (MAMMALIAN) 0.0005
MEAT (MAMMALIAN) 0.0005
PULSES 0.0002
SUGAR CANE *0.0005
BROMACIL
BROMACIL
ASPARAGUS *0.04
CITRUS FRUITS *0.04
EDIBLE OFFAL (MAMMALIAN) *0.04
MEAT (MAMMALIAN) *0.04
MILKS *0.04
PINEAPPLE *0.04
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
BROMOPROPYLATE
BROMOPROPYLATE
POME FRUITS 5
STONE FRUITS 5
BROMOXYNIL
BROMOXYNIL
CEREAL GRAINS *0.2
EDIBLE OFFAL (MAMMALIAN) *0.02
EGGS *0.02
LINSEED *0.02
MEAT (MAMMALIAN) *0.02
MILKS *0.02
POULTRY, EDIBLE OFFAL OF *0.02
POULTRY MEAT *0.02
SUGAR CANE *0.02
BROMUCONAZOLE
BROMUCONAZOLE, SUM OF ISOMERS
PEACH 0.1
POME FRUITS 0.1
STONE FRUITS 0.1
GRAPES 0.05
BUPIRIMATE
BUPIRIMATE
APPLE 1
MELONS, EXCEPT WATERMELON 1
CADUSAFOS
CADUSAFOS
BANANA *0.01
GINGER, ROOT 0.1
SUGAR CANE *0.01
TOMATO *0.01
CAPTAN
CAPTAN
EDIBLE OFFAL (MAMMALIAN) 0.05
GRAPES 10
MEAT (MAMMALIAN) 0.05
MILKS 0.01
POME FRUITS 10
STONE FRUITS 20
STRAWBERRY 25
CARBARYL
CARBARYL
APRICOT 10
ASPARAGUS 10
AVOCADO 10
BANANA (IN THE PULP) 5
BLACKBERRIES 10
BLUEBERRIES 7
BRAZILIAN CHERRY (GRUMICHAMA) 5
CARAMBOLA 5
CEREAL GRAINS T5
CHERRIES 5
CITRUS FRUITS 7
COTTON SEED 1
CUSTARD APPLE 5
DEWBERRIES (INCLUDING BOYSENBERRY, LOGANBERRY AND YOUNGBERRY) 10
EDIBLE OFFAL (MAMMALIAN) T0.2
EGGS T0.2
ELEPHANT APPLE 5
FEIJOA 5
FRUITING VEGETABLES, CUCURBITS 3
GRANADILLA 5
GRAPES 5
GUAVA 5
JABOTICABA 5
JACKFRUIT 5
JAMBU 5
KIWIFRUIT 10
LEAFY VEGETABLES 10
LITCHI 5
LONGAN 5
MANGO 5
MEAT (MAMMALIAN) T0.2
MILKS T*0.05
NECTARINE 10
OKRA 10
OLIVES 10
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
OLIVES, PROCESSED 1
PAPAYA (PAWPAW) 5
PASSIONFRUIT 5
PEACH 10
PLUMS (INCLUDING PRUNES) 5
POME FRUITS 5
POTATO 0.2
POULTRY, EDIBLE OFFAL OF T5
POULTRY MEAT T0.5
RAMBUTAN 5
RASPBERRIES, RED, BLACK 10
SAPODILLA 5
SAPOTE, BLACK 5
SAPOTE, GREEN 5
SAPOTE, MAMMEY 5
SAPOTE, WHITE 5
STRAWBERRY 7
SUGAR CANE 0.05
SUNFLOWER SEED 1
SWEET CORN (CORN-ON-THE-COB) 1
TREE NUTS 1
TREE NUTS (WHOLE IN SHELL) 10
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 5
WHEAT BRAN, UNPROCESSED T20
CARBENDAZIM
SUM OF CARBENDAZIM AND 2-AMINOBENZIMIDAZOLE, EXPRESSED AS CARBENDAZIM
AVOCADO 3
BANANA 1
BERRIES AND OTHER SMALL FRUITS [EXCEPT GRAPES] 5
CEREAL GRAINS *0.05
CHICK PEA (DRY) 1
CITRUS FRUITS 10
EDIBLE OFFAL (MAMMALIAN) 0.2
EGGS *0.1
EGG PLANT 0.02
FRUITING VEGETABLES, CUCURBITS 2
FRUITING VEGETABLES, OTHER THAN CUCURBITS [EXCEPT MUSHROOMS] 2
GINGER, ROOT 10
GRAPES 3
HERBS 3
LITCHI 10
MANGO 5
MEAT (MAMMALIAN) 0.2
MILKS 0.1
MUSHROOMS 10
PAPAYA (PAWPAW) T20
PEANUT 0.2
PEPPERS 0.02
POME FRUITS 5
POULTRY, EDIBLE OFFAL OF *0.1
POULTRY MEAT *0.1
STONE FRUITS 10
SUGAR CANE 0.1
TURMERIC ROOT 3
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 3
CARBETAMIDE
CARBETAMIDE
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
CARBOFURAN
SUM OF CARBOFURAN AND 3-HYDROXYCARBOFURAN, EXPRESSED AS CARBOFURAN
BANANA *0.1
COTTON SEED 0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
MAIZE 0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
RICE 0.2
SORGHUM 0.05
SUGAR CANE *0.1
SUNFLOWER SEED 0.05
SWEET CORN 0.05
WHEAT *0.2
CARBON DISULPHIDE
CARBON DISULFIDE
CEREAL GRAINS 10
PULSES 10
CARBONYL SULPHIDE
CEREAL GRAINS 0.2
PULSES 0.2
RAPESEED 0.2
CARBOXIN
CARBOXIN
CEREAL GRAINS 0.1
CHINOMETHIONAT
SEE OXYTHIOQUINOX
CHLORFENAPYR
CHLORFENAPYR
BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGES, FLOWERHEAD BRASSICAS 0.5
COTTON SEED T0.5
EDIBLE OFFAL (MAMMALIAN) 0.1
EGGS 0.01
MEAT (MAMMALIAN) (IN THE FAT) 0.1
MILKS 0.01
PEACH 1
PEAR 0.5
POULTRY, EDIBLE OFFAL OF 0.01
POULTRY MEAT (IN THE FAT) 0.02
CHLORFENVINPHOS
CHLORFENVINPHOS, SUM OF E AND Z ISOMERS
BROCCOLI 0.05
BRUSSELS SPROUTS 0.05
CABBAGES, HEAD 0.05
CARROT 0.4
CATTLE, EDIBLE OFFAL OF 0.2
CATTLE MEAT (IN THE FAT) 0.2
CAULIFLOWER 0.1
CELERY 0.4
COTTON SEED 0.05
EGG PLANT 0.05
GOAT, EDIBLE OFFAL OF 0.2
GOAT MEAT (IN THE FAT) 0.2
HORSERADISH 0.1
LEEK 0.05
MAIZE 0.05
MILKS (IN THE FAT) 0.2
MUSHROOMS 0.05
ONION, BULB 0.05
PEANUT 0.05
POTATO 0.05
RADISH 0.1
RICE 0.05
SHEEP, EDIBLE OFFAL OF 0.2
SHEEP MEAT (IN THE FAT) 0.2
SWEDE 0.05
SWEET POTATO 0.05
TOMATO 0.1
TURNIP, GARDEN 0.05
WHEAT 0.05
CHLORFLUAZURON
CHLORFLUAZURON
CATTLE, EDIBLE OFFAL OF 0.1
CATTLE MEAT (IN THE FAT) 1
CATTLE MILK 0.1
COTTON SEED 0.1
COTTON SEED OIL, CRUDE 0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
COTTON SEED OIL, EDIBLE *0.05
EGGS 0.2
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT (IN THE FAT) 1
CHLORHEXIDINE
CHLORHEXIDINE
MILKS 0.05
CHLORIDAZON
CHLORIDAZON
BEETROOT *0.05
CHLORMEQUAT
CHLORMEQUAT CATION
DRIED GRAPES 0.75
GRAPES 0.75
MILKS *0.1
WHEAT 5
3-(2-CHLORO-THIAZOL-5-YLMETHYL)-5-METHYL-[1,3,5]OXADIAZINAN-4-YLIDENE-N-NITROAMINE
3-(2-CHLORO-THIAZOL-5-YLMETHYL)-5-METHYL-[1,3,5]OXADIAZINAN-4-YLIDENE-N-NITROAMINE
COTTON SEED 0.05
COTTON SEED OIL 0.05
MAIZE 0.05
SORGHUM 0.05
SWEET CORN 0.05
CHLOROPICRIN
CHLOROPICRIN
CEREAL GRAINS *0.1
CHLOROTHALONIL
CHLOROTHALONIL
ALMONDS T0.1
APRICOT 7
BANANA 3
BRUSSELS SPROUTS 7
CARROT 7
CELERY 10
CHERRIES 10
CURRANT, BLACK 10
FRUITING VEGETABLES, CUCURBITS 5
GARLIC 10
GRAPES 10
HERBS 7
LEAFY VEGETABLES 7
LEEK 10
NECTARINE 7
ONION, BULB 10
PEACH 30
PEANUT T0.2
PLUMS (INCLUDING PRUNES) 10
POTATO 0.1
SPRING ONIONS 10
TOMATO 10
TURMERIC ROOT 7
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 7
CHLOROXURON
SUM OF CHLOROXURON AND ALL METABOLITES HYDROLYSED TO P-CHLOROPHENOXYANILINE, EXPRESSED AS CHLOROXURON
STRAWBERRY 0.5
CHLORPROPHAM
CHLORPROPHAM
GARLIC 0.05
ONIONS, BULB 0.05
POTATO 30
CHLORPYRIFOS
CHLORPYRIFOS
ASPARAGUS 0.5
AVOCADO 0.5
BANANA 0.5
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.5
CASSAVA *0.02
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
CATTLE, EDIBLE OFFAL OF 2
CATTLE MEAT (IN THE FAT) 2
CELERY 5
CEREAL GRAINS [EXCEPT SORGHUM] 0.1
CITRUS FRUITS 0.5
COTTON SEED 0.05
COTTON SEED OIL, CRUDE 0.2
DRIED FRUITS 2
EGGS *0.01
GINGER, ROOT *0.01
GRAPES 0.01
KIWIFRUIT 2
MANGO *0.05
MILKS (IN THE FAT) 0.2
OILSEED [EXCEPT COTTON SEED] 0.01
PASSIONFRUIT *0.05
PIG, EDIBLE OFFAL OF 0.1
PIG MEAT (IN THE FAT) 0.1
PINEAPPLE 0.5
POME FRUITS 0.2
POTATO 0.05
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT (IN THE FAT) 0.1
SHEEP, EDIBLE OFFAL OF 0.1
SHEEP MEAT (IN THE FAT) 0.1
SORGHUM 3
STONE FRUITS 1
STRAWBERRY 0.05
SUGAR CANE 0.1
TOMATO 0.5
TREE NUTS 0.02
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] *0.01
CHLORPYRIFOS-METHYL
CHLORPYRIFOS-METHYL
CEREAL GRAINS [EXCEPT RICE] 10
COTTON SEED 0.01
COTTON SEED OIL 0.01
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
LUPIN (DRY) 10
MEAT (MAMMALIAN) (IN THE FAT) *0.05
MILKS (IN THE FAT) *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT (IN THE FAT) *0.05
RICE 0.1
WHEAT BRAN, UNPROCESSED 20
WHEAT GERM 30
CHLORSULFURON
CHLORSULFURON
CEREAL GRAINS *0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.05
CHLORTETRACYCLINE
INHIBITORY SUBSTANCE, IDENTIFIED AS CHLORTETRACYCLINE
CATTLE MEAT 0.1
PIG MEAT 0.1
POULTRY, EDIBLE OFFAL OF 0.6
POULTRY MEAT 0.1
CHLORTHAL-DIMETHYL
CHLORTHAL-DIMETHYL
EGGS *0.05
MEAT (MAMMALIAN) *0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
MILKS *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
VEGETABLES 5
CLAVULANIC ACID
CLAVULANIC ACID
CATTLE, EDIBLE OFFAL OF *0.01
CATTLE MEAT *0.01
CATTLE MILK 0.01
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
CLETHODIM
SEE SETHOXYDIM
CLODINAFOP-PROPARGYL
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
(R)-2-[4-(5-CHLORO-3-FLUORO-2-PYRIDINYLOXY) PHENOXY] PROPANOIC 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
CLOFENTEZINE
CLOFENTEZINE
BANANA *0.01
HOPS, DRY *0.2
POME FRUITS 0.1
STONE FRUITS 0.1
CLOMAZONE
CLOMAZONE
RICE 0.01
CLOPYRALID
CLOPYRALID
CEREAL GRAINS 2
EDIBLE OFFAL (MAMMALIAN) [EXCEPT KIDNEY] 0.5
KIDNEY OF CATTLE, GOATS, PIGS AND SHEEP 5
MEAT (MAMMALIAN) 0.1
MILKS 0.05
RAPE SEED 0.5
CLOQUINTOCET-MEXYL
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
5-CHLORO-8-QUINOLINOXYACETIC 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
CLORSULON
CLORSULON
CATTLE, EDIBLE OFFAL OF *0.1
CATTLE MEAT *0.1
CLOSANTEL
CLOSANTEL
SHEEP, EDIBLE OFFAL OF 5
SHEEP MEAT 2
CLOXACILLIN
INHIBITORY SUBSTANCE, IDENTIFIED AS CLOXACILLIN
CATTLE MILK *0.01
COUMAPHOS
SUM OF COUMAPHOS AND ITS OXYGEN ANALOGUE, EXPRESSED AS COUMAPHOS
CATTLE, EDIBLE OFFAL OF 1
CATTLE MEAT (IN THE FAT) 1
EGGS 0.05
GOAT, EDIBLE OFFAL OF 0.5
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
GOAT MEAT (IN THE FAT) 0.5
MILKS (IN THE FAT) 0.1
PIG, EDIBLE OFFAL OF 0.5
PIG MEAT (IN THE FAT) 0.5
POULTRY, EDIBLE OFFAL OF 1
POULTRY MEAT (IN THE FAT) 1
SHEEP, EDIBLE OFFAL OF 0.5
SHEEP MEAT (IN THE FAT) 0.5
CYANAMIDE
CYANAMIDE
BLUEBERRIES 0.05
GRAPES *0.05
KIWIFRUIT *0.1
PEAR, ORIENTAL (NASHI) *0.1
PISTACHIO NUTS 0.05
CYANAZINE
CYANAZINE
BULB VEGETABLES *0.02
CEREAL GRAINS *0.01
PEAS 0.02
POTATO 0.02
PULSES *0.01
SWEET CORN (CORN-ON-THE-COB) *0.02
CYCLANILIDE
SUM OF CYCLANILIDE AND ITS METHYL ESTER, EXPRESSED AS CYCLANILIDE
COTTON SEED 0.2
COTTON SEED OIL, CRUDE 0.01
EGGS 0.01
MEAT (MAMMALIAN) 0.05
EDIBLE OFFAL (MAMMALIAN) 2
MILKS 0.05
POULTRY, EDIBLE OFFAL OF 0.01
POULTRY MEAT 0.01
CYFLUTHRIN
CYFLUTHRIN, SUM OF ISOMERS
BEANS [EXCEPT BROAD BEAN AND SOYA BEAN] 0.5
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.5
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 0.5
CEREAL GRAINS 2
COTTON SEED 0.01
EDIBLE OFFAL (MAMMALIAN) *0.01
EGG PLANT 0.2
EGGS *0.01
LEGUME VEGETABLES 0.5
MACADAMIA NUTS 0.05
MAMMALIAN FATS [EXCEPT MILK FATS] 0.5
MEAT MAMMALIAN (IN THE FAT) 0.02
MILKS 0.1
OKRA 0.2
ONION, BULB 0.02
PEPPERS, SWEET (CAPSICUMS) 0.2
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT (IN THE FAT) *0.01
PULSES 0.5
SHEEP MEAT (IN THE FAT) 0.05
TOMATO 0.2
WHEAT BRAN, UNPROCESSED 5
CYHALOTHRIN
CYHALOTHRIN, SUM OF ISOMERS
ALL OTHER FOODS *0.01
BARLEY 0.2
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.1
CATTLE MEAT (IN THE FAT) 0.5
CITRUS FRUITS *0.01
COTTON SEED *0.02
EDIBLE OFFAL (MAMMALIAN) *0.02
EGGS *0.02
GOAT MEAT (IN THE FAT) 0.1
LEGUME VEGETABLES 0.1
MILKS (IN THE FAT) 0.5
PIG MEAT (IN THE FAT) 0.1
POTATO *0.01
POULTRY, EDIBLE OFFAL OF *0.02
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
POULTRY MEAT *0.02
PULSES [EXCEPT SOYA BEAN (DRY)] 0.2
RAPE SEED 0.02
SHEEP MEAT (IN THE FAT) 0.1
SORGHUM 0.2
SOYA BEAN (DRY) *0.02
SUNFLOWER SEED *0.01
TOMATO 0.02
WHEAT *0.05
CYPERMETHRIN
CYPERMETHRIN, SUM OF ISOMERS
ALL OTHER FOODS *0.01
ASPARAGUS 0.5
BRASSICA (COLE OR CABBAGE) VEGETABLES 1
CATTLE, EDIBLE OFFAL OF 0.05
CATTLE MEAT (IN THE FAT) 0.5
CEREAL GRAINS [EXCEPT WHEAT] 1
COMMON BEAN (PODS AND/OR IMMATURE SEEDS) (DRY) 0.05
COTTON SEED 0.2
COTTON SEED OIL, CRUDE *0.02
EGGS 0.05
FIELD PEA (DRY) 0.05
GOAT, EDIBLE OFFAL OF 0.05
GOAT MEAT (IN THE FAT) 0.5
GRAPES 0.05
HORSE, EDIBLE OFFAL OF *0.05
HORSE MEAT (IN THE FAT) *0.05
LETTUCE, HEAD 2
LETTUCE, LEAF 2
LINOLA OIL, EDIBLE 0.1
LINOLA SEED 0.1
LINSEED 0.5
LUPIN (DRY) *0.01
MILKS (IN THE FAT) 1
MUNG BEAN (DRY) 0.05
PIG, EDIBLE OFFAL OF *0.05
PIG MEAT (IN THE FAT) *0.05
POME FRUITS 1
POTATO *0.01
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT (IN THE FAT) *0.05
RAPE SEED 0.2
RAPE SEED OIL, EDIBLE 0.2
SHEEP, EDIBLE OFFAL OF 0.05
SHEEP MEAT (IN THE FAT) 0.5
SOYA BEAN (DRY) 0.05
SOYA BEAN OIL, CRUDE 0.1
STONE FRUITS [EXCEPT CHERRIES] 1
SUGAR CANE 0.02
SUNFLOWER SEED 0.1
SUNFLOWER SEED OIL, CRUDE 0.1
SWEET CORN (CORN-ON-THE-COB) 0.05
TOMATO 0.5
CYPROCONAZOLE
CYPROCONAZOLE, SUM OF ISOMERS
BANANA T0.5
EDIBLE OFFAL (MAMMALIAN) 0.01
GRAPES T0.5
MEAT (MAMMALIAN) 0.01
MILKS *0.01
PEANUT 0.02
POTATO *0.02
CYPRODINIL
CYPRODINIL
EDIBLE OFFAL (MAMMALIAN) 0.01
GRAPES 2
MEAT (MAMMALIAN) 0.01
MILKS 0.01
POME FRUITS 0.05
CYROMAZINE
CYROMAZINE
GOAT, EDIBLE OFFAL OF 0.2
GOAT MEAT 0.2
SHEEP, EDIBLE OFFAL OF 0.2
SHEEP MEAT 0.2
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
2,4-D
2, 4-D
CEREAL GRAINS 0.2
CITRUS FRUITS 5
EDIBLE OFFAL (MAMMALIAN) 2
EGGS *0.05
LEGUME VEGETABLES *0.05
LUPIN (DRY) *0.05
MEAT (MAMMALIAN) 0.2
MILKS *0.05
OILSEED *0.05
PEAR 0.05
POTATO 0.1
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
PULSES *0.05
SUGAR CANE 5
DAMINOZIDE
DAMINOZIDE
EDIBLE OFFAL (MAMMALIAN) 0.2
EGGS 0.2
MEAT (MAMMALIAN) 0.2
MILKS *0.05
PEACH 30
PEANUT 20
POME FRUITS 30
POULTRY, EDIBLE OFFAL OF 0.2
POULTRY MEAT 0.2
2,4-DB
2, 4-DB
CEREAL GRAINS *0.02
EDIBLE OFFAL (MAMMALIAN) 0.2
EGGS *0.05
MEAT (MAMMALIAN) 0.2
MILKS *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
DEF
SEE TRIBUFOS
DELTAMETHRIN
DELTAMETHRIN
BRASSICA (COLE OR CABBAGE) VEGETABLES *0.05
CATTLE, EDIBLE OFFAL OF 0.1
CATTLE MEAT (IN THE FAT) 0.5
CATTLE MILK (IN THE FAT) 0.5
CEREAL GRAINS 2
EGGS 0.01
FRUITING VEGETABLES, OTHER THAN CUCURBITS 0.1
GOAT, EDIBLE OFFAL OF 0.1
GOAT MEAT (IN THE FAT) 0.1
GOAT MILK (IN THE FAT) 0.2
LEGUME VEGETABLES 0.1
OILSEED 0.1
PIG, EDIBLE OFFAL OF 0.01
PIG MEAT (IN THE FAT) 0.1
POULTRY, EDIBLE OFFAL OF 0.01
POULTRY MEAT 0.01
PULSES 0.1
SHEEP, EDIBLE OFFAL OF 0.1
SHEEP MEAT (IN THE FAT) 0.1
SHEEP MILK (IN THE FAT) 0.2
SWEET CORN (KERNELS) 0.1
WHEAT BRAN, UNPROCESSED 5
WHEAT GERM 3
DEMETON-S-METHYL
SUM OF DEMETON-S, DEMETON-O, THEIR SULFOXIDES AND THEIR SULFONES, EXPRESSED AS DEMETON-S-METHYLSEE ALSO DISULFOTON
CEREAL GRAINS 0.5
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
HERBS 0.5
HOPS, DRY 0.5
MACADAMIA NUTS *0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.05
OILSEED 0.5
POME FRUITS 0.5
POULTRY, EDIBLE OFFAL OF *0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
POULTRY MEAT *0.05
STONE FRUITS 0.5
STRAWBERRY 0.5
VEGETABLES 0.5
DEXAMETHASONE AND DEXAMETHASONE TRIMETHYLACETATE
DEXAMETHASONE
CATTLE, EDIBLE OFFAL OF 0.1
CATTLE MEAT 0.1
CATTLE MILK *0.05
HORSE, EDIBLE OFFAL OF 0.1
HORSE MEAT 0.1
PIG, EDIBLE OFFAL OF 0.1
PIG MEAT 0.1
DIAFENTHIURON
SUM OF DIAFENTHIURON; N-[2,6-BIS(1-METHYLETHYL)- 4-PHENOXYPHENYL]-N'-(1,1-DIMETHYLETHYL)UREA; AND N-[2,6-BIS(1-METHYLETHYL)-4-PHENOXYPHENYL]- N'-(1,1-DIMETHYLETHYL)CARBODIIMIDE, EXPRESSED AS DIAFENTHIURON
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.5
COMMON BEAN (PODS AND/OR IMMATURE SEEDS) T0.1
COTTON SEED T0.2
POTATO T0.1
TOMATO T0.5
DIAZINON
DIAZINON
CEREAL GRAINS 0.1
CITRUS FRUITS 0.7
EDIBLE OFFAL (MAMMALIAN) 0.7
EGGS *0.05
FRUIT [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.5
KIWIFRUIT 0.5
MEAT (MAMMALIAN) (IN THE FAT) 0.7
MILKS (IN THE FAT) 0.5
OLIVE OIL, CRUDE 2
OLIVES 2
PEACH 0.7
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
SUGAR CANE 0.5
SWEET CORN (CORN-ON-THE-COB) 0.7
TREE NUTS 0.1
VEGETABLE OILS, CRUDE [EXCEPT OLIVE OIL, CRUDE] 0.1
VEGETABLES 0.7
DICAMBA
DICAMBA
CEREAL GRAINS *0.05
EDIBLE OFFAL (MAMMALIAN) 0.05
EGGS *0.05
MEAT (MAMMALIAN) 0.05
MILKS 0.1
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
SUGAR CANE 0.1
SUGAR CANE MOLASSES 2
DICHLOBENIL
DICHLOBENIL
CITRUS FRUITS 0.1
GRAPES 0.1
POME FRUITS 0.1
STONE FRUITS 0.1
TOMATO 0.1
DICLORAN
DICLORAN
BEANS [EXCEPT BROAD BEAN AND SOYA BEAN] 20
BERRIES AND OTHER SMALL FRUITS [EXCEPT GRAPES] 20
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 20
CARROT 15
GRAPES 10
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
LETTUCE, HEAD 20
LETTUCE, LEAF 20
ONION, BULB 20
STONE FRUITS 15
SWEET POTATO 20
TOMATO 20
DICOFOL
SUM OF DICOFOL AND 2,2,2- TRICHLORO-1-(4-CHLOROPHENYL)-1-(2-CHLOROPHENYL)ETHANOL, EXPRESSED AS DICOFOL
ALMONDS 5
COTTON SEED 0.1
CUCUMBER 2
FRUIT [EXCEPT STRAWBERRY] 5
GHERKIN 2
HOPS, DRY 5
STRAWBERRY 1
TEA, GREEN, BLACK 5
TOMATO 1
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 5
DICYCLANIL
SUM OF DICYCLANIL AND ITS TRIAMINOPYRIDYL METABOLITE EXPRESSED AS DICYCLANIL
SHEEP FAT 0.3
SHEEP KIDNEY 0.3
SHEEP LIVER 0.3
SHEEP MEAT 0.3
DIELDRIN
SEE ALDRIN AND DIELDRIN
DIFENOCONAZOLE
DIFENOCONAZOLE
BANANA T0.5
CARROT 0.2
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.01
PEANUT 0.1
POME FRUITS 0.3
POTATO *0.02
POULTRY MEAT *0.05
POULTRY, EDIBLE OFFAL OF *0.05
TOMATO 0.5
WHEAT 0.02
DIFLUBENZURON
DIFLUBENZURON
CATTLE, EDIBLE OFFAL OF 0.02
CATTLE MEAT 0.02
CATTLE MILK 0.05
CEREAL GRAINS 2
MUSHROOMS 1
SHEEP KIDNEY 0.05
SHEEP LIVER 0.05
SHEEP MEAT (IN THE FAT) 0.05
SHEEP MILK 0.05
WHEAT BRAN, UNPROCESSED 5
DIFLUFENICAN
DIFLUFENICAN
BARLEY 0.05
EDIBLE OFFAL (MAMMALIAN) 0.1
LUPIN 0.05
MEAT (MAMMALIAN) 0.01
MILKS 0.01
OATS 0.05
PEAS 0.05
PULSES 0.05
RYE 0.05
TRITICALE 0.05
WHEAT 0.02
DIMETHIPIN
DIMETHIPIN
COTTON SEED 0.5
COTTON SEED OIL, CRUDE 0.1
COTTON SEED OIL, REFINED 0.1
MILKS 0.01
MEAT (MAMMALIAN) 0.01
EDIBLE OFFAL (MAMMALIAN) 0.01
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
EGGS 0.02
POULTRY MEAT 0.01
POULTRY, EDIBLE OFFAL OF 0.01
DIMETHIRIMOL
DIMETHIRIMOL
FRUITING VEGETABLES, CUCURBITS 1
DIMETHOATE
SUM OF DIMETHOATE AND OMETHOATE, EXPRESSED AS DIMETHOATESEE ALSO OMETHOATE
CEREAL GRAINS *0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
FRUIT [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 2
LITCHI 5
FRUITING VEGETABLES, CUCURBITS 2
LUPIN (DRY) 0.5
MEAT (MAMMALIAN) *0.05
MILKS *0.05
OILSEED [EXCEPT PEANUT] 0.1
PEACHES 3
PEANUT *0.05
PEPPERS, SWEET 1
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
QUANDONG 5
STRAWBERRY 5
TOMATO 1
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 2
DIMETHOMORPH
FRUITING VEGETABLES, CUCURBITS 0.5
GRAPES 2
LETTUCE, HEAD 0.3
LETTUCE, LEAF 0.5
ONION, BULB 0.05
POTATO 0.02
DIMETRIDAZOLE
DIMETRIDAZOLE
PIG, EDIBLE OFFAL OF *0.005
PIG MEAT *0.005
POULTRY, EDIBLE OFFAL OF *0.005
POULTRY MEAT *0.005
DINITOLMIDE
DINITOLMIDE
POULTRY, EDIBLE OFFAL OF 6
POULTRY FATS 2
POULTRY MEAT 3
DINITRO-O-TOLUAMIDE
SEE DINITOLMIDE
DINOCAP
DINOCAP AND RELATED NITRO-OCTYLPHENOLS, EXPRESSED AS DINOCAP
FRUITING VEGETABLES, CUCURBITS 0.1
GRAPES 0.1
POME FRUITS 0.1
STONE FRUITS 0.1
STRAWBERRY 0.1
DIOFENOLAN
DIOFENOLAN
AVOCADO T0.5
CITRUS FRUITS T0.5
MACADAMIA NUTS T0.5
MANGO T0.5
PAPAYA (PAWPAW) T0.5
POME FRUITS T0.5
SHEEP, EDIBLE OFFAL OF 0.2
SHEEP MEAT 5
STONE FRUITS T0.5
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
DIPHENAMID
DIPHENAMID
TOMATO T*0.1
DIPHENYLAMINE
DIPHENYLAMINE
APPLE 5
PEAR 7
DIQUAT
DIQUAT CATION
BARLEY 5
BEANS, EXCEPT BROAD BEAN AND SOYA BEAN 1
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 1
COTTON SEED 1
COTTON SEED OIL, CRUDE 0.1
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.01
FRUIT *0.05
LINSEED *0.01
LUPIN (DRY) 0.5
MAIZE 0.1
MEAT (MAMMALIAN) *0.05
MILKS *0.01
OATS 5
ONION, BULB 0.1
PEAS 0.1
POPPY SEED 5
POTATO 0.2
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
RAPE SEED 2
RAPE SEED OIL, CRUDE 0.1
RICE 5
RICE, POLISHED 1
RYE 2
SESAME SEED OIL, CRUDE 0.1
SORGHUM 2
SOYA BEAN (DRY) 1
SUGAR BEET 0.1
SUGAR CANE *0.05
SUNFLOWER SEED 1
SUNFLOWER SEED OIL, CRUDE 1
TREE NUTS 0.05
TRITICALE 2
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.05
WHEAT 2
DISULFOTON
SUM OF DISULFOTON AND DEMETON-S AND THEIR SULFOXIDES AND SULFONES, EXPRESSED AS DISULFOTONSEE ALSO DEMETON-S-METHYL
COTTON SEED 0.5
EDIBLE OFFAL (MAMMALIAN) 0.02
EGGS *0.02
HOPS, DRY 0.5
MEAT (MAMMALIAN) 0.02
MILKS 0.01
POTATO 0.5
POULTRY, EDIBLE OFFAL OF *0.02
POULTRY MEAT *0.02
VEGETABLES 0.5
DITHIANON
DITHIANON
FRUIT 2
DITHIOCARBAMATES
TOTAL DITHIOCARBAMATES, DETERMINED AS CARBON DISULPHIDE EVOLVED DURING ACID DIGESTION AND EXPRESSED AS MILLIGRAMS OF CARBON DISULPHIDE PER KILOGRAM OF FOOD
ALMONDS T3
ASPARAGUS T1
BANANA 2
BEANS (DRY) 0.5
BEANS [EXCEPT BROAD BEAN AND SOYA BEAN] 2
BEETROOT T1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
BERRIES AND OTHER SMALL FRUIT [EXCEPT STRAWBERRIES] T5
BRASSICA (COLE OR CABBAGE) VEGETABLES 2
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 2
BROAD BEANS (DRY) (FAVA BEAN) 0.5
BULB VEGETABLES 4
CARROT 1
CELERY 5
CEREAL GRAINS 0.5
CHICK-PEA (DRY) 0.5
CITRUS FRUITS T0.2
COCONUT 5
COFFEE BEANS 5
COMMON BEAN (PODS AND/OR IMMATURE SEEDS) 2
COTTON SEED T*0.05
EDIBLE OFFAL (MAMMALIAN) 2
EGG PLANT (AUBERGINE) 3
EGGS 0.5
FIG 3
FRUITING VEGETABLES, CUCURBITS 2
GARLIC 4
HOPS T10
LEAFY VEGETABLES 5
MANGO 1
MEAT (MAMMALIAN) *0.5
MILKS *0.2
OKRA 3
PAPAYA (PAWPAW) T30
PARSLEY 5
PASSION FRUIT (INCLUDING GRANADILLA) T3
PEANUT 0.2
PEAS T2
PEAS (DRY) T0.5
PEPPERS (CAPSICUMS) T3
PERSIMMON, JAPANESE 5
POME FRUITS T3
POMEGRANATE 3
POULTRY, EDIBLE OFFAL OF *0.5
POULTRY MEAT *0.5
RHUBARB 2
ROSELLE (ROSELLA) 5
STONE FRUITS T3
STRAWBERRY T3
SUNFLOWER SEED T*0.05
SWEET CORN (CORN-ON-THE-COB) 0.5
TOMATO 3
DIURON
SUM OF DIURON AND 3,4- DICHLOROANILINE, EXPRESSED AS DIURON
ASPARAGUS 2
CATTLE, EDIBLE OFFAL OF 3
CATTLE MEAT 0.1
CATTLE MILK 0.1
CEREAL GRAINS 0.1
COTTON SEED OIL, CRUDE 0.5
FIELD PEA (DRY) *0.05
FRUIT 0.5
OILSEED 0.5
PINEAPPLE 0.5
SUGAR CANE 0.2
DODINE
DODINE
POME FRUITS 5
STONE FRUITS 5
DORAMECTIN
DORAMECTIN
CATTLE, EDIBLE OFFAL OF 0.1
CATTLE FAT 0.1
CATTLE MEAT 0.01
2,2-DPA
2,2-DICHLOROPROPIONIC ACID
AVOCADO *0.1
BANANA *0.1
CEREAL GRAINS *0.1
CITRUS FRUITS *0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
COTTON SEED *0.1
CURRANTS, BLACK, RED, WHITE 15
EDIBLE OFFAL (MAMMALIAN) 0.2
GRAPES 3
MEAT (MAMMALIAN) 0.2
MILKS *0.1
PAPAYA (PAWPAW) *0.1
PECAN *0.1
PINEAPPLE *0.1
POME FRUITS *0.1
SHEEP, EDIBLE OFFAL OF 0.0025
SHEEP MEAT 0.0025
STONE FRUITS 1
SUGAR CANE *0.1
SUNFLOWER SEED *0.1
VEGETABLES *0.1
EDB
1,2-DIBROMOETHANE
FRUIT T0.1
VEGETABLES T0.1
EDC
SEE ETHYLENE DICHLORIDE
EDCNO RESIDUE DEFINITION
BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGES, FLOWERHEAD CABBAGES 0.005
COTTON SEED 0.005
ENDOSULFAN
SUM OF A- AND B- ENDOSULFAN AND ENDOSULFAN SULPHATE
CARROT 0.2
CATTLE, EDIBLE OFFAL OF 0.2
CATTLE MEAT (IN THE FAT) 0.2
CEREAL GRAINS 0.2
COMMON BEAN (DRY) 1
COTTON SEED OIL, CRUDE 0.5
EGGS *0.05
FRUITING VEGETABLES, OTHER THAN CUCURBITS 2
FRUIT 2
GOAT, EDIBLE OFFAL OF 0.2
GOAT MEAT (IN THE FAT) 0.2
LUPIN (DRY) 1
MILKS (IN THE FAT) 0.5
MUNG BEAN (DRY) 1
OILSEED 1
ONION, BULB 0.2
PEANUT 1
POTATO 0.2
POULTRY, EDIBLE OFFAL OF 0.2
POULTRY MEAT (IN THE FAT) 0.2
RICE 0.1
SHEEP, EDIBLE OFFAL OF 0.2
SHEEP MEAT (IN THE FAT) 0.2
SOYA BEAN (DRY) 1
SWEET CORN (CORN-ON-THE-COB) 0.2
SWEET POTATO 0.2
TEA, GREEN, BLACK 30
TREE NUTS 0.2
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 2
ENDOTHAL
ENDOTHAL
COTTON SEED 0.1
POTATO 0.1
ENILCONAZOLE
SEE IMAZALIL
EPRINOMECTIN
EPRINOMECTIN B1A
CATTLE FAT 0.5
CATTLE MILK 0.03
CATTLE MEAT 0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
CATTLE, EDIBLE OFFAL OF 2
DEER MEAT 0.1
DEER, EDIBLE OFFAL OF 2
EPTC
EPTC
CEREAL GRAINS *0.04
EDIBLE OFFAL (MAMMALIAN) *0.1
EGGS *0.01
MEAT (MAMMALIAN) *0.1
MILKS *0.1
OILSEED 0.1
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
VEGETABLES *0.04
ERYTHROMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED AS ERYTHROMYCIN
EDIBLE OFFAL (MAMMALIAN) *0.3
EGGS *0.3
MEAT (MAMMALIAN) *0.3
MILKS *0.04
POULTRY, EDIBLE OFFAL OF 0.3
POULTRY MEAT 0.3
ESFENVALERATE
SEE FENVALERATE
ETHEPHON
ETHEPHON
APPLE 1
BARLEY T1
CHERRIES 15
COTTON SEED 2
COTTON SEED OIL, CRUDE *0.1
CURRANT, BLACK 1
EDIBLE OFFAL (MAMMALIAN) 0.2
EGGS 0.2
GRAPES 10
KIWIFRUIT 0.1
MACADAMIA NUTS *0.1
MANDARINS 2
MEAT (MAMMALIAN) 0.1
MILKS 0.1
ORANGES, SWEET, SOUR 2
PEACH 0.5
PINEAPPLE 2
POULTRY, EDIBLE OFFAL OF 0.2
POULTRY MEAT 0.1
SUGAR CANE 0.5
SUGAR CANE MOLASSES 7
TOMATO 2
TRITICALE T1
WHEAT T1
ETHION
ETHION
CATTLE, EDIBLE OFFAL OF 2.5
CATTLE MEAT (IN THE FAT), 2.5
CITRUS FRUITS 1
GRAPES 2
MILKS (IN THE FAT) 0.5
POME FRUITS 1
STONE FRUITS 1
TEA, GREEN, BLACK 5
ETHOFUMESATE
ETHOFUMESATE
BEETROOT 0.1
CHARD (SILVER BEET) 1
EDIBLE OFFAL (MAMMALIAN) 0.5
GARLIC 0.1
MEAT (MAMMALIAN) (IN THE FAT) 0.5
MILKS (IN THE FAT) 0.2
ONION, BULB *0.1
POPPY SEED *0.02
ETHOPABATE
ETHOPABATE
POULTRY, EDIBLE OFFAL OF 15
POULTRY MEAT 5
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
ETHOPROPHOS
ETHOPROPHOS
BANANA *0.05
CEREAL GRAINS *0.005
CUSTARD APPLE *0.02
GRAPES T*0.01
LITCHI *0.02
POTATO T0.02
SUGAR CANE *0.1
SWEET POTATO *0.02
TOMATO *0.01
BUTROXYDIM
BUTROXYDIM
EDIBLE OFFAL (MAMMALIAN) 0.01
EGGS 0.01
LEGUME VEGETABLES 0.01
MEAT (MAMMALIAN) 0.01
MILKS 0.01
OILSEED 0.01
POULTRY MEAT 0.01
POULTRY, EDIBLE OFFAL OF 0.01
PULSES 0.01
ETHOXYQUIN
ETHOXYQUIN
APPLE 3
PEAR 3
ETHYL FORMATE
ETHYL FORMATE
DRIED FRUITS 1
ETHYLENE DICHLORIDE (EDC)
1,2-DICHLOROETHANE
CEREAL GRAINS 50
ETHYLENE OXIDE
EHTYLENE OXIDENOTE: THE MRLS FOR ETHYLENE OXIDE CEASE TO HAVE EFFECT ON 30 SEPTEMBER 2001
HERBS 20
SPICES 20
ETRIDIAZOLE
ETRIDIAZOLE
BEETROOT *0.02
COTTON SEED *0.02
PEANUT *0.02
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.2
FAMPHUR
FAMPHUR
CATTLE, EDIBLE OFFAL OF 0.05
CATTLE MEAT 0.05
FEBANTEL
FEBANTEL
CATTLE, EDIBLE OFFAL OF 0.5
CATTLE MEAT 0.1
GOAT, EDIBLE OFFAL OF 0.5
GOAT MEAT 0.1
MILK FATS 4
MILKS 0.5
SHEEP, EDIBLE OFFAL OF 0.5
SHEEP MEAT 0.1
FENAMIPHOS
SUM OF FENAMIPHOS, ITS SULFOXIDE AND SULFONE, EXPRESSED AS FENAMIPHOS
ALOE VERA 1
BANANA *0.05
BRASSICA (COLE OR CABBAGE) VEGETABLES *0.05
CELERY *0.05
CITRUS FRUITS *0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
FRUITING VEGETABLES, CUCURBITS *0.05
GINGER, ROOT *0.05
GRAPES *0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
LEAFY VEGETABLES [EXCEPT LETTUCE, HEAD;LETTUCE, LEAF] *0.05
LETTUCE, HEAD 0.2
LETTUCE, LEAF 0.2
MEAT (MAMMALIAN) *0.05
MILKS *0.005
MUSHROOMS 0.1
ONION, BULB *0.05
PEANUT *0.05
PINEAPPLE *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
ROOT AND TUBER VEGETABLES 0.2
STRAWBERRY 0.2
SUGAR CANE *0.05
TOMATO 0.5
FENARIMOL
FENARIMOL
CURRANT, BLACK T0.1
FRUITING VEGETABLES, CUCURBITS 0.2
GRAPES 0.1
POME FRUITS 0.2
FENBENDAZOLE
FENBENDAZOLE
CATTLE, EDIBLE OFFAL OF *0.1
CATTLE MEAT *0.1
GOAT, EDIBLE OFFAL OF 0.5
GOAT MEAT 0.5
MILKS 0.1
PIG, EDIBLE OFFAL OF 0.1
PIG MEAT 0.1
SHEEP, EDIBLE OFFAL OF 0.5
SHEEP MEAT 0.5
FENBUTATIN OXIDE
BIS[TRIS(2-METHYL-2-PHENYLPROPYL)TIN]-OXIDE
BERRIES AND OTHER SMALL FRUITS 1
CITRUS FRUITS 5
CITRUS PEEL 30
HOPS, DRY 20
PEACH 3
POME FRUITS 3
TROPICAL AND SUB-TROPICAL 5
FRUITS - INEDIBLE PEEL
FENCHLORAZOLE-ETHYL
FENCHLORAZOLE-ETHYL
BARLEY *0.05
CHICK-PEA (DRY) *0.05
RYE *0.05
TRITICALE *0.05
WHEAT *0.05
FENCHLORPHOS
FENCHLORPHOS
EDIBLE OFFAL (MAMMALIAN) 7
EGGS *0.05
MEAT (MAMMALIAN) (IN THE FAT) 7
POULTRY, EDIBLE OFFAL OF 7
POULTRY MEAT (IN THE FAT) 7
FENITROTHION
FENITROTHION
APPLE 0.5
CABBAGES, HEAD 0.5
CACAO BEANS 0.1
CEREAL GRAINS 10
CHERRIES 0.5
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
FRUIT [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.1
GRAPES 0.5
LETTUCE, HEAD 0.5
LETTUCE, LEAF 0.5
MEAT (MAMMALIAN) *0.05
MILKS (IN THE FAT) *0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
RICE, POLISHED 0.1
SOYA BEAN (DRY) 0.3
SUGAR CANE 0.02
TEA, GREEN, BLACK 0.5
TOMATO 0.5
TREE NUTS 0.1
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.1
WHEAT BRAN, UNPROCESSED 20
WHEAT GERM 20
FENOPROP
FENOPROP
APPLE 0.02
EDIBLE OFFAL (MAMMALIAN) *0.02
EGGS *0.02
MEAT (MAMMALIAN) *0.02
MILKS *0.02
POULTRY, EDIBLE OFFAL OF *0.02
POULTRY MEAT *0.02
SUGAR CANE *0.02
FENOXAPROP-ETHYL
SUM OF FENOXAPROP-ETHYL (ALL ISOMERS) AND 2-(4-(6-CHLORO-2-BENZOXAZOLYLOXY)PHENOXY)-PROPANOATE AND 6-CHLORO-2,3-DIHYDROBENZOXAZOL-2-ONE, EXPRESSED AS FENOXAPROP-ETHYL
BARLEY *0.01
CHICK-PEA (DRY) *0.01
EDIBLE OFFAL (MAMMALIAN) 0.2
EGGS *0.02
MEAT (MAMMALIAN) 0.05
MILKS 0.02
POULTRY, EDIBLE OFFAL OF *0.1
POULTRY MEAT *0.01
RYE *0.01
TRITICALE *0.01
WHEAT *0.01
FENOXYCARB
FENOXYCARB
BRASSICA (COLE OR CABBAGE) VEGETABLES T0.5
CURRANTS, BLACK T2
CURRANTS, RED 2
GOOSEBERRY 2
GRAPES T2
MACADAMIA NUTS 0.05
POME FRUITS T2
STONE FRUITS T0.5
FENPICLONIL
FENPICLONIL
COTTON SEED 0.02
FENPYROXIMATE
FENPYROXIMATE
APPLE 0.3
PEAR 0.3
FENTHION
SUM OF FENTHION, ITS OXYGEN ANALOGUE, AND THEIR SULFOXIDES AND SULFONES, EXPRESSED AS FENTHION
CATTLE, EDIBLE OFFAL OF 1
CATTLE MEAT 1
CITRUS FRUITS 2
EGGS *0.05
FIG 2
FRUITING VEGETABLES, CUCURBITS 2
FRUITING VEGETABLES, OTHER THAN CUCURBITS 2
GRAPES 2
GUAVA 2
MILKS 0.2
PERSIMMON, JAPANESE 2
PIG, EDIBLE OFFAL OF 0.5
PIG MEAT 0.5
POME FRUITS 2
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
SHEEP, EDIBLE OFFAL OF 0.2
SHEEP MEAT 0.2
STONE FRUITS 5
TROPICAL AND SUB-TROPICAL FRUITS - INEDIBLE PEEL 2
FENTIN
FENTIN HYDROXIDE, EXCLUDING INORGANIC TIN AND DI- AND MONO-PHENYLTIN
CACAO BEANS *0.1
CARROT 0.2
CELERIAC 0.1
CELERY 1
COFFEE BEANS *0.1
PEANUT *0.05
PECAN *0.05
POTATO 0.1
RICE *0.1
SUGAR BEET 0.2
FENVALERATE
FENVALERATE, SUM OF ISOMERS
BRASSICA (COLE OR CABBAGE) VEGETABLES 1
BRASSICA LEAFY VEGETABLES 1
CATTLE MEAT (IN THE FAT) 0.2
CEREAL GRAINS 2
CELERY 2
EDIBLE OFFAL (MAMMALIAN) 0.02
GOAT MEAT (IN THE FAT) 0.5
GRAPES *0.05
LEGUME VEGETABLES 0.5
MILKS (IN THE FAT) 0.2
OILSEED 0.5
POME FRUITS 1
PULSES 0.5
SHEEP MEAT (IN THE FAT) 0.5
STONE FRUITS 1
STRAWBERRY 1
SWEET CORN (CORN-ON-THE-COB) 0.05
TOMATO 0.2
WHEAT BRAN, UNPROCESSED 5
FIPRONIL
SUM OF FIPRONIL, THE SULPHENYL METABOLITE (5-AMINO-1-[2,6-DICHLORO-4-(TRIFLUOROMETHYL)PHENYL]-4-[(TRIFLUOROMETHYL) SULPHENYL]-1H-PYRAZOLE-3-CARBONITRILE),THE SULPHONYL METABOLITE (5-AMINO-1-[2,6-DICHLORO-4-(TRIFLUOROMETHYL)PHENYL]-4-[(TRIFLUOROMETHYL)SULPHONYL]-1H-PYRAZOLE-3-CARBONITRILE), AND THE TRIFLUOROMETHYLMETABOLITE (5-AMINO-4-TRIFLUOROMETHYL-1-[2,6-DICHLORO-4-(TRIFLUOROMETHYL)PHENYL]-1H-PYRAZOLE-3-CARBONITRILE)
BANANA 0.01
BRASSICA (COLE OR CABBAGE) VEGETABLES T0.05
BROCCOLI 0.03
BRUSSEL SPROUTS 0.1
CABBAGES, HEAD 0.03
COTTON SEED 0.1
COTTON SEED OIL, CRUDE 0.05
CAULIFLOWER 0.03
MUSHROOMS 0.05
PEANUT 0.02
PEANUT OIL, CRUDE 0.05
PECAN 0.01
POTATO 0.05
RICE *0.005
SORGHUM 0.005
SUGAR CANE 0.1
FLAMPROP-M-METHYL
SEE FLAMPROP-METHYL
FLAMPROP-METHYL
FLAMPROP-METHYL
EDIBLE OFFAL (MAMMALIAN) *0.01
LUPIN (DRY) 0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
MEAT (MAMMALIAN) *0.01
MILKS *0.01
SAFFLOWER SEED *0.05
TRITICALE 0.05
WHEAT 0.05
FLAVOPHOSPHOLIPOL
FLAVOPHOSPHOLIPOL
EGGS *0.02
FLUAZIFOP-BUTYL
FLUAZIFOP-BUTYL
AVOCADO *0.02
BANANA *0.02
BERRIES AND OTHER SMALL FRUITS 0.2
BRASSICA (COLE OR CABBAGE) VEGETABLES 1
CARROT 0.1
CELERY *0.02
CHERVIL 1
CITRUS FRUIT 0.02
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
ENDIVE 0.05
FRUITING VEGETABLES, CUCURBITS 0.1
GALANGAL, RHIZOMES 1
GARLIC 0.05
GINGER, ROOT 0.05
HERBS 1
HOPS, DRY 0.05
LEEK 0.2
LEGUME VEGETABLES 0.1
LETTUCE, HEAD 0.05
LETTUCE, LEAF 0.05
LUPIN (DRY) 0.1
MEAT (MAMMALIAN) *0.05
MILKS 0.1
OILSEED 0.5
ONION, BULB 0.05
PEPPERS, SWEET *0.02
POME FRUITS *0.01
POTATO *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
RUCOLA (ROCKET) 1
STONE FRUITS 0.05
TOMATO 0.1
TROPICAL AND SUB-TROPICAL FRUITS - INEDIBLE PEEL [EXCEPT AVOCADO AND BANANA] 0.05
TURMERIC ROOT 1
FLUAZINAM
FLUAZINAM
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.01
FLUAZURON
FLUAZURON
CATTLE, EDIBLE OFFAL OF 0.5
CATTLE MEAT (IN THE FAT) 7
FLUCYTHRINATE
FLUCYTHRINATE
COTTON SEED *0.1
COTTON SEED OIL, CRUDE *0.1
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
FLUDIOXONIL
FLUDIOXONIL
GRAPES T2
POTATO 0.05
FLUFENOXURON
FLUFENOXURON
SHEEP MEAT (IN THE FAT) 0.1
SHEEP, EDIBLE OFFAL OF 0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
FLUMETHRIN
FLUMETHRIN, SUM OF ISOMERS
CATTLE, EDIBLE OFFAL OF T0.05
CATTLE MEAT (IN THE FAT) 0.2
CATTLE MILK T0.05
HONEY 0.005
HORSE, EDIBLE OFFAL OF 0.1
HORSE MEAT 0.1
FLUMETSULAM
FLUMETSULAM
BARLEY 0.05
EGGS *0.1
GARDEN PEA *0.1
MAIZE 0.05
MEAT (MAMMALIAN) *0.1
MILKS *0.1
OATS 0.05
POULTRY, EDIBLE OFFAL OF *0.1
POULTRY MEAT *0.1
PULSES 0.05
PEANUT 0.05
RYE 0.05
TRITICALE 0.05
WHEAT *0.05
FLUPROPANATE
FLUPROPANATE
EDIBLE OFFAL (MAMMALIAN) 0.1
MEAT (MAMMALIAN) (IN THE FAT) 0.1
FLUOMETURON
SUM OF FLUOMETURON AND 4-TRIFLUOROMETHYLANILINE, EXPRESSED AS FLUOMETURON
CEREAL GRAINS *0.1
CITRUS FRUITS 0.5
COTTON SEED *0.1
PINEAPPLE *0.1
FLUORINE (INORGANIC SALTS)
FLUORIDE ION
CEREAL GRAINS 7
FRUIT 7
VEGETABLES 7
FLUQUINCONAZOLE
FLUQUINCONAZOLE
APPLE T0.5
PEAR T0.5
FLUROXYPYR
FLUROXYPYR
CEREAL GRAINS 0.2
EDIBLE OFFAL (MAMMALIAN) 2
MEAT (MAMMALIAN) 0.1
SUGAR CANE (IN THE JUICE) 0.2
SWEET CORN (CORN-ON-THE-COB) 0.2
FLUSILAZOLE
FLUSILAZOLE
BANANA 0.2
GRAPES 0.5
POME FRUITS 0.2
STONE FRUITS 0.05
SUGAR CANE *0.02
FLUTRIAFOL
FLUTRIAFOL
BARLEY 0.2
CEREAL GRAINS [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.02
EDIBLE OFFAL (MAMMALIAN) 0.5
EGGS 0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.05
POULTRY, EDIBLE OFFAL OF 0.05
POULTRY, MEAT 0.05
RAPE SEED *0.02
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
FLUVALINATE
FLUVALINATE, SUM OF ISOMERS
APPLE 0.1
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.5
COTTON SEED T0.1
HONEY 0.01
NECTARINE 0.1
TABLE GRAPES 0.05
TOMATO 0.5
FORMOTHION
FORMOTHION
CEREAL GRAINS T*0.05
EDIBLE OFFAL (MAMMALIAN) T*0.05
EGGS T*0.05
FRUIT T2
MEAT (MAMMALIAN) T*0.05
MILKS T*0.05
OILSEED [EXCEPT PEANUT] T0.1
PEANUT T*0.05
PEPPERS, SWEET T1
POULTRY, EDIBLE OFFAL OF T*0.05
POULTRY MEAT T*0.05
TOMATO T1
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] T2
FOSETYL ALUMINIUM
FOSETYL
APPLE 1
AVOCADO 5
DURIAN 5
PEACH 1
PINEAPPLE 5
GLUFOSINATE AND GLUFOSINATE AMMONIUM
SUM OF GLUFOSINATE-AMMONIUM AND 3-[HYDROXY(METHYL)-PHOSPHINOYL] PROPIONIC ACID, EXPRESSED AS GLUFOSINATE (FREE ACID)
BERRIES AND OTHER SMALL FRUITS 0.1
CITRUS FRUITS 0.1
EDIBLE OFFAL (MAMMALIAN) 5
MEAT (MAMMALIAN) 0.1
MILKS 0.05
POME FRUIT 0.1
STONE FRUIT 0.05
TREE NUTS 0.1
TROPICAL AND SUB-TROPICAL FRUIT - INEDIBLE PEEL 0.2
GLYPHOSATE
GLYPHOSATE
AVOCADO *0.05
BABACO *0.05
BANANA 0.2
BARLEY 20
BERRIES AND OTHER SMALL FRUITS *0.05
BULB VEGETABLES *0.1
CEREAL GRAINS [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.1
CITRUS FRUITS 0.5
COTTON SEED 1
COTTON SEED OIL, CRUDE *0.1
CUSTARD APPLE *0.05
EDIBLE OFFAL (MAMMALIAN) 2
EGGS *0.05
FIG *0.05
FRUITING VEGETABLES, CUCURBITS *0.1
FRUITING VEGETABLES, OTHER THAN CUCURBITS *0.1
GUAVA *0.05
KIWIFRUIT *0.05
LEAFY VEGETABLES *0.1
LEGUME VEGETABLES *0.1
LITCHI 0.2
MANGO *0.05
MEAT (MAMMALIAN) *0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
MILKS *0.1
MONSTERO *0.05
OILSEED [EXCEPT COTTON SEED] *0.1
OLIVES *0.1
PAPAYA (PAWPAW) *0.05
PERSIMMON, AMERICAN *0.05
PERSIMMON, JAPANESE *0.05
POME FRUITS *0.05
POULTRY, EDIBLE OFFAL OF *0.1
POULTRY MEAT *0.1
PULSES *0.1
RAPE SEED T5
RAPE SEED OIL, CRUDE T0.05
RAPE SEED, EDIBLE T0.05
ROLLINIA *0.05
ROOT AND TUBER VEGETABLES *0.1
STALK AND STEM VEGETABLES *0.01
STONE FRUITS 0.2
SUGAR CANE *0.05
TREE NUTS 0.2
WHEAT 5
WHEAT BRAN, UNPROCESSED 20
GUAZATINE
GUAZATINE
CITRUS FRUITS 5
MELONS, EXCEPT WATERMELON 5
TOMATO 5
HALOFUGINONE
HALOFUGINONE
POULTRY, EDIBLE OFFAL OF 1
POULTRY MEAT *0.05
HALOSULFURON-METHYL
HALOSULFURON-METHYL
COTTON SEED *0.05
EDIBLE OFFAL (MAMMALIAN) T0.2
MAIZE *0.05
MEAT (MAMMALIAN) T*0.01
MILKS T*0.01
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT *0.01
SORGHUM 0.05
SOYA BEAN (IMMATURE SEEDS 0.5
SOYA BEAN (DRY) 0.5
SUGAR CANE *0.05
WHEAT 0.2
HALOXYFOP
SUM OF HALOXYFOP, ITS ESTERS AND CONJUGATES, EXPRESSED AS HALOXYFOP
BERRIES AND OTHER SMALL FRUITS *0.05
CATTLE FAT 0.1
CATTLE, EDIBLE OFFAL OF 0.5
CATTLE MEAT 0.02
CATTLE MILK 0.02
CITRUS FRUITS *0.05
COTTON SEED 0.1
EGGS 0.05
GARLIC 0.05
ONION, BULB 0.05
PEANUT 0.05
PERSIMMON, JAPANESE *0.05
POME FRUITS *0.05
POULTRY, EDIBLE OFFAL OF 0.5
POULTRY FATS 0.5
POULTRY MEAT 0.2
PULSES 0.05
RAPE SEED 0.1
STONE FRUITS *0.05
SUNFLOWER SEED *0.02
TREE NUTS *0.05
TROPICAL AND SUB-TROPICAL FRUITS - INEDIBLE PEEL *0.05
HEXACONAZOLE
HEXACONAZOLE
APPLE 0.1
GRAPES 0.05
PEAR 0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
HEXAZINONE
HEXAZINONE
EDIBLE OFFAL (MAMMALIAN) *0.1
EGGS *0.05
MEAT (MAMMALIAN) *0.1
MILKS *0.05
PINEAPPLE 1
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1
SUGAR CANE *0.1
HEXYTHIAZOX
HEXYTHIAZOX
BERRIES AND OTHER SMALL FRUITS [EXCEPT GRAPES] 1
POME FRUITS 1
STONE FRUITS 1
HYDROGEN PHOSPHIDE
SEE PHOSPHINE
IMAZALIL
IMAZALIL
CHICKEN, EDIBLE OFFAL OF *0.01
CHICKEN MEAT *0.01
CITRUS FRUITS 10
POME FRUITS 5
POTATO 5
IMAZAPIC
SUM OF IMAZAPIC AND ITS HYDROXYMETHYL DERIVATIVE
EDIBLE OFFAL (MAMMALIAN) 0.05
EGGS 0.01
MEAT (MAMMALIAN) (IN THE FAT) 0.05
MILKS 0.01
POULTRY, EDIBLE OFFAL OF 0.01
POULTRY MEAT 0.01
SUGAR CANE 0.05
IMAZETHAPYR
IMAZETHAPYR
EDIBLE OFFAL (MAMMALIAN) 0.1
EGGS 0.1
LEGUME VEGETABLES 0.1
MEAT (MAMMALIAN) 0.1
MILKS 0.1
PEANUT 0.1
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1
PULSES 0.1
IMIDACLOPRID
SUM OF IMIDACLOPRID AND METABOLITES CONTAINING THE 6-CHLOROPYRIDINYMETHYLENEMOIETY, EXPRESSED AS IMIDACLOPRID
APPLE 0.5
CELERY 0.05
CEREAL GRAINS 0.05
COTTON SEED T*0.02
EGGS *0.02
EDIBLE OFFAL (MAMMALIAN) 0.05
FRUITING VEGETABLES, CUCURBITS 0.2
FRUITING VEGETABLES, OTHER THAN CUCURBITS 0.5
LUPIN (DRY) 0.05
MAIZE 0.02
MEAT (MAMMALIAN) *0.02
MILKS *0.02
POTATO 0.5
POULTRY, EDIBLE OFFAL OF *0.02
POULTRY MEAT *0.02
RAPE SEED 0.05
SORGHUM 0.02
STONE FRUITS 0.5
SUGAR CANE 0.02
SUNFLOWER SEED 0.02
SWEET POTATO 0.05
IMIDOCARB (DIPROPIONATE SALT)
IMIDOCARB
CATTLE, EDIBLE OFFAL OF 5
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
CATTLE MEAT 1
CATTLE MILK 0.2
INORGANIC BROMIDE
BROMIDE ION
AVOCADO 75
CEREAL GRAINS 50
CITRUS FRUITS 30
DATES, DRIED 100
DRIED FRUITS [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 30
DRIED GRAPES 100
DRIED HERBS 400
DRIED PEACH 50
FIGS, DRIED 250
FRUIT [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 20
PEPPERS, SWEET 50
PRUNES 20
SPICES 400
STRAWBERRY 30
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 20
IOXYNIL
IOXYNIL
LEEK 0.02
ONION, BULB 0.02
SUGAR CANE 0.02
SUGAR CANE MOLASSES 0.02
IPRODIONE
IPRODIONE
BEANS [EXCEPT BROAD BEAN AND SOYA BEAN] 0.2
BERRIES AND OTHER SMALL FRUITS [EXCEPT GRAPES] 12
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 0.2
CELERY 2
EDIBLE OFFAL (MAMMALIAN) *0.1
GRAPES 20
HERBS 5
KIWIFRUIT 10
LETTUCE, HEAD 5
LETTUCE, LEAF 5
LUPIN (DRY) *0.1
MACADAMIA NUTS 0.2
MEAT (MAMMALIAN) *0.1
MILKS *0.1
PASSIONFRUIT 10
PEANUT 0.05
POME FRUITS 3
POTATO *0.05
RAPE SEED 1
SOYA BEAN (DRY) 0.05
STONE FRUITS 10
TARO *0.05
TOMATO 2
TURMERIC ROOT 5
ISOEUGENOL
ISOEUGENOL, SUM OF CIS- AND TRANS- ISOMERS
DIADROMOUS FISH (WHOLE COMMODITY) 100
FRESHWATER FISH (WHOLE COMMODITY) 100
MARINE FISH (WHOLE COMMODITY) 100
ISOFENPHOS
ISOFENPHOS
BANANA *0.02
SUGAR CANE *0.01
IVERMECTIN
IVERMECTIN, SUM OF ISOMERS
CATTLE KIDNEY 0.01
CATTLE LIVER 0.1
CATTLE MEAT (IN THE FAT) 0.04
CATTLE MILK 0.02
DEER KIDNEY 0.01
DEER LIVER 0.01
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
DEER MEAT (IN THE FAT) 0.01
HORSE, EDIBLE OFFAL OF 0.01
HORSE MEAT 0.01
PIG KIDNEY 0.01
PIG LIVER 0.01
PIG MEAT (IN THE FAT) 0.02
SHEEP KIDNEY 0.01
SHEEP LIVER 0.01
SHEEP MEAT (IN THE FAT) 0.05
KITASAMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED AS KITASAMYCIN
EGGS *0.2
PIG, EDIBLE OFFAL OF *0.2
PIG MEAT *0.2
POULTRY, EDIBLE OFFAL OF *0.2
POULTRY MEAT *0.2
LASALOCID
LASALOCID
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
MEAT (MAMMALIAN) *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
LENACIL
LENACIL
STRAWBERRY T*0.04
LUFENURON
LUFENURON
COTTON SEED 0.02
LEVAMISOLE
LEVAMISOLE
EDIBLE OFFAL (MAMMALIAN) 1
EGGS 1
GOAT MILK 0.1
MEAT (MAMMALIAN) 0.1
MILKS [EXCEPT GOAT MILK] 0.3
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1
LINCOMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED AS LINCOMYCIN
EDIBLE OFFAL (MAMMALIAN) [EXCEPT SHEEP, EDIBLE OFFAL OF] 0.1
GOAT MILK *0.1
MEAT (MAMMALIAN) [EXCEPT SHEEP MEAT] 0.1
LINDANE
LINDANE
FRUIT [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.5
MEAT (MAMMALIAN) (IN THE FAT) 2
MILKS (IN THE FAT) 0.2
LINURON
SUM OF LINURON PLUS 3,4-DICHLOROANILINE, EXPRESSED AS LINURON
CEREAL GRAINS *0.05
CORIANDER, SEED 0.2
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS 0.05
HERBS 0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.05
POULTRY, EDIBLE OFFAL OF 0.05
POULTRY MEAT 0.05
TURMERIC ROOT 0.05
VEGETABLES *0.05
MADURAMICIN
MADURAMICIN
POULTRY, EDIBLE OFFAL OF 1
POULTRY MEAT 0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
MAGNESIUM PHOSPHIDE
SEE PHOSPHINE
MALATHION
SEE MALDISON
MALDISON
MALDISON
BEANS (DRY) 8
BLACKCURRANTS 2
BLUEBERRIES 0.5
CAULIFLOWER 0.5
CEREAL GRAINS 8
CHARD (SILVER BEET) 0.5
CITRUS FRUITS 4
DRIED FRUITS 8
EDIBLE OFFAL (MAMMALIAN) 1
EGG PLANT 0.5
EGGS 1
FRUIT [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 2
GARDEN PEA 0.5
GRAPES 8
KALE 3
KOHLRABI 0.5
LENTIL (DRY) 8
MEAT (MAMMALIAN) (IN THE FAT) 1
MILKS (IN THE FAT) 1
PEANUT 8
PEAR 0.5
PEPPERS, SWEET 0.5
POULTRY, EDIBLE OFFAL OF 1
POULTRY MEAT (IN THE FAT) 1
ROOT AND TUBER VEGETABLES 0.5
STRAWBERRY 1
TOMATO 3
TREE NUTS 8
TURNIP, GARDEN 0.5
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 2
WHEAT BRAN, UNPROCESSED 20
MALEIC HYDRAZIDE
SUM OF FREE AND CONJUGATED MALEIC HYDRAZIDE, EXPRESSED AS MALEIC HYDRAZIDE
GARLIC 15
ONION, BULB 15
POTATO 50
MANCOZEB
SEE DITHIOCARBAMATES
MCPA
MCPA
CEREAL GRAINS *0.02
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
MCPB
MCPB
CEREAL GRAINS *0.02
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
LEGUME VEGETABLES *0.02
MEAT (MAMMALIAN) *0.05
MILKS *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
PULSES *0.02
MEBENDAZOLE
MEBENDAZOLE
EDIBLE OFFAL (MAMMALIAN) *0.02
MEAT (MAMMALIAN) *0.02
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
MECOPROP
MECOPROP
CEREAL GRAINS *0.05
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
MEFENPYR-DIETHYL
MEFENPYR-DIETHYL
CEREAL GRAINS 0.01
EDIBLE OFFAL (MAMMALIAN) 0.05
EGGS 0.01
MEAT (MAMMALIAN) 0.05
MILKS 0.01
POULTRY, EDIBLE OFFAL OF 0.05
POULTRY MEAT 0.05
MEPIQUAT
MEPIQUAT
COTTON SEED 1
COTTON SEED OIL, CRUDE 0.2
EDIBLE OFFAL (MAMMALIAN) 0.1
EGGS 0.05
MEAT (MAMMALIAN) 0.1
MILKS 0.05
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1
METALAXYL
METALAXYL
AVOCADO 0.5
BULB VEGETABLES 0.1
FRUITING VEGETABLES, CUCURBITS 0.2
GRAPES 1
LEAFY VEGETABLES 0.3
MACADAMIA NUTS 1
PINEAPPLE 0.1
POME FRUITS 0.2
STONE FRUITS 0.2
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.1
METALDEHYDE
METALDEHYDE
FRUIT 1
HERBS 1
VEGETABLES 1
TURMERIC ROOT 1
METHABENZTHIAZURON
METHABENZTHIAZURON
CEREAL GRAINS *0.05
GRAPES 0.1
LEEK 0.05
ONION, BULB *0.05
METHACRIFOS
METHACRIFOS
BARLEY T10
PEAS (DRY) 5
WHEAT T10
WHEAT BRAN, UNPROCESSED T20
WHEAT GERM T30
METHAM SEE DITHIOCARBAMATES
METHAM-SODIUM
SEE METHAM
METALAXYL
METALAXYL
METHAMIDOPHOS
SEE ALSO ACEPHATE
BANANAS 0.2
BANANAS, DWARF 0.2
BRASSICA (COLE OR CABBAGE VEGETABLES) 1
CELERY 2
CITRUS FRUITS 0.5
COTTON SEED 0.1
CUCUMBER 0.5
EGG PLANT 1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
HOPS, DRY 5
LETTUCE, HEAD 1
LETTUCE, LEAF 1
LUPIN (DRY) 0.5
MILKS *0.01
PEACH 1
PEANUT *0.02
PEPPERS, SWEET 2
POTATO 0.25
RAPE SEED 0.1
SOYA BEAN (DRY) 0.1
SUGAR BEET 0.05
TOMATO 2
TREE TOMATO (TAMARILLO) *0.01
METHAZOLE
METHAZOLE
ONION, BULB T*0.1
METHIDATHION
METHIDATHION
APPLE 0.2
AVOCADO 0.5
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.1
CATTLE, EDIBLE OFFAL OF 0.5
CATTLE MEAT (IN THE FAT) 0.5
CEREAL GRAINS *0.01
CITRUS FRUITS [EXCEPT MANDARINS] 2
CUSTARD APPLE 0.2
EDIBLE OFFAL (MAMMALIAN) [EXCEPT CATTLE, EDIBLE OFFAL OF] 0.05
EGGS *0.05
FRUITING VEGETABLES, OTHER THAN CUCURBITS 0.1
GARLIC *0.01
GRAPES 0.5
LEGUME VEGETABLES 0.1
LETTUCE, HEAD 1
LETTUCE, LEAF 1
LONGAN 0.5
MACADAMIA NUTS *0.01
MANDARINS 5
MANGO 2
MEAT (MAMMALIAN) [EXCEPT CATTLE MEAT (IN THE FAT)] *0.05
MILKS (IN THE FAT) 0.5
OILSEED 1
ONION, BULB *0.01
PASSIONFRUIT 0.2
PEAR 0.2
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
PULSES 0.1
ROOT AND TUBER VEGETABLES *0.01
STONE FRUITS *0.01
STRAWBERRY *0.01
TOMATO 0.1
VEGETABLE OILS, EDIBLE 0.1
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.1
METHIOCARB
SUM OF METHIOCARB, ITS SULFOXIDE AND SULFONE, EXPRESSED AS METHIOCARB
FRUIT [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.1
GRAPES 0.5
VEGETABLES 0.1
WINE 0.1
METHOMYL
SUM OF METHOMYL AND METHYL HYDROXYTHIOACETIMIDATE ('METHOMYL OXIME'), EXPRESSED AS METHOMYL
SEE ALSO THIODICARB
APPLE 1
AVOCADO 0.05
BLACKBERRIES 2
BLUEBERRIES 2
CABBAGES, HEAD 1
CEREAL GRAINS *0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
CHERRIES 2
CITRUS FRUITS 1
COTTON SEED *0.1
DRIED GRAPES *0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.02
FRUITING VEGETABLES, OTHER THAN CUCURBITS 1
GINGER, ROOT *0.1
GRAPES 2
HOPS, DRY 0.5
LEAFY VEGETABLES 1
LEGUME VEGETABLES 1
LINSEED *0.1
MEAT (MAMMALIAN) 0.05
MILKS 0.05
MINTS 0.5
NECTARINE 1
PEACH 1
PEANUT *0.05
PEAR 3
PLANTAGO OVATA SEED 0.05
POPPY SEED *0.05
POTATO 1
POULTRY, EDIBLE OFFAL OF *0.02
POULTRY MEAT *0.02
PULSES 1
RAPE SEED 0.5
SESAME SEED *0.1
STRAWBERRY 0.5
SUNFLOWER SEED *0.1
SWEET CORN (CORN-ON-THE-COB) 0.1
METHOPRENE
METHOPRENE, SUM OF CIS- AND TRANS- ISOMERS
CATTLE MILK 0.1
CEREAL GRAINS 2
EDIBLE OFFAL (MAMMALIAN) 0.01
MEAT (MAMMALIAN) 0.3
WHEAT BRAN, UNPROCESSED 5
WHEAT GERM 10
METHYL BENZOQUATE
METHYL BENZOQUATE
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1
METHYL BROMIDE
METHYL BROMIDE
CEREAL GRAINS 50
DRIED FRUITS 0.05
FRUIT 0.05
HERBS 0.05
SPICES 0.05
VEGETABLES 0.05
METIRAM
SEE DITHIOCARBAMATES
METOLACHLOR
METOLACHLOR
ASPARAGUS 0.02
BEANS, EXCEPT BROAD BEAN AND SOYA BEAN 0.02
BRASSICA (COLE OR CABBAGE) VEGETABLES *0.02
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 0.05
CEREAL GRAINS [EXCEPT MAIZE AND SORGHUM] *0.01
COTTON SEED *0.05
EDIBLE OFFAL (MAMMALIAN) 0.5
FRUITING VEGETABLES, CUCURBITS *0.05
MAIZE 0.1
MEAT (MAMMALIAN) *0.05
MILKS *0.05
PEANUT *0.05
RAPE SEED *0.02
SAFFLOWER SEED *0.05
SESAME SEEDS 0.05
SORGHUM *0.05
SOYA BEAN (DRY) *0.05
SUGAR CANE *0.05
SUNFLOWER SEED *0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
SWEET CORN (KERNELS) 0.1
SWEET POTATO *0.2
METOSULAM
METOSULAM
CEREAL GRAINS *0.02
EDIBLE OFFAL (MAMMALIAN) *0.01
EGGS *0.01
LUPIN (DRY) *0.02
MEAT (MAMMALIAN) *0.01
MILKS *0.01
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT *0.01
METRIBUZIN
METRIBUZIN
ASPARAGUS 0.2
CEREAL GRAINS *0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.05
PEAS, SHELLED *0.05
POTATO *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
PULSES [EXCEPT SOYA BEAN (DRY)] *0.01
SOYA BEAN (DRY) *0.05
TOMATO 0.1
METSULFURON-METHYL
METSULFURON-METHYL
CEREAL GRAINS *0.02
EDIBLE OFFAL (MAMMALIAN) *0.1
MEAT (MAMMALIAN) *0.1
MILKS *0.1
SAFFLOWER SEED *0.02
MEVINPHOS
MEVINPHOS
BRASSICA (COLE OR CABBAGE) VEGETABLES T0.25
EDIBLE OFFAL (MAMMALIAN) T*0.05
MEAT (MAMMALIAN) T*0.05
MOLINATE
MOLINATE
RICE *0.05
MONENSIN
MONENSIN
CATTLE, EDIBLE OFFAL OF *0.05
CATTLE MEAT *0.05
CATTLE MILK *0.01
GOAT, EDIBLE OFFAL OF *0.05
GOAT MEAT *0.05
POULTRY, EDIBLE OFFAL OF 0.5
POULTRY MEAT (IN THE FAT) 0.5
MONOCROTOPHOS
MONOCROTOPHOS
APPLE 0.5
BANANA 0.5
BEANS, EXCEPT BROAD BEAN AND SOYA BEAN 0.2
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 0.2
CEREAL GRAINS *0.02
COTTON SEED 0.1
EDIBLE OFFAL (MAMMALIAN) *0.02
EGGS *0.02
MEAT (MAMMALIAN) *0.02
MILKS 0.002
PEAR 0.5
POTATO 0.1
POULTRY, EDIBLE OFFAL OF *0.02
POULTRY MEAT *0.02
SWEET CORN (CORN-ON-THE-COB) *0.01
TOMATO 0.5
VEGETABLE OILS, EDIBLE *0.05
MORANTEL
MORANTEL
CATTLE, EDIBLE OFFAL OF 2
GOAT, EDIBLE OFFAL OF 2
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
MEAT (MAMMALIAN) 0.3
MILKS *0.1
PIG, EDIBLE OFFAL OF 5
SHEEP, EDIBLE OFFAL OF 2
MOXIDECTIN
MOXIDECTIN
CATTLE, EDIBLE OFFAL OF 0.5
CATTLE MEAT (IN THE FAT) 1
CATTLE MILK (IN THE FAT) 2
DEER MEAT (IN THE FAT) 1
DEER, EDIBLE OFFAL OF 0.2
SHEEP, EDIBLE OFFAL OF 0.05
SHEEP MEAT (IN THE FAT) 0.5
MSMA
TOTAL ARSENIC, EXPRESSED AS MSMA
SUGAR CANE 0.3
MYCLOBUTANIL
MYCLOBUTANIL
GRAPES 1
POME FRUITS 0.5
NAPHTHALENE ACETIC ACID
1-NAPHTHELENE ACETIC ACID
APPLE 1
PEAR 1
PINEAPPLE 1
NAPHTHALOPHOS
NAPHTHALOPHOS
GOAT, EDIBLE OFFAL OF *0.1
GOAT MEAT *0.1
SHEEP, EDIBLE OFFAL OF *0.01
SHEEP MEAT *0.01
NAPHTHOXYACETIC ACID
2-NAPHTHOXYACETIC ACID
TOMATO T1
NAPROPAMIDE
NAPROPAMIDE
ALMONDS *0.1
BERRIES AND OTHER SMALL FRUITS *0.1
STONE FRUITS *0.1
TOMATO *0.1
NAPTALAM
NAPTALAM
FRUITING VEGETABLES, CUCURBITS *0.1
NARASIN
NARASIN
CATTLE, EDIBLE OFFAL OF 0.05
CATTLE MEAT 0.05
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1
NEOMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED AS NEOMYCIN
EDIBLE OFFAL (MAMMALIAN) *0.5
FATS (MAMMALIAN) [EXCEPT MILK FATS] *0.02
MEAT (MAMMALIAN) *0.5
MILKS (IN THE FAT) *0.02
NETOBIMIN
SEE ALBENDAZOLE
NICARBAZIN
NICARBAZIN
POULTRY, EDIBLE OFFAL OF 20
POULTRY MEAT 5
NITROTHAL-ISOPROPYL
NITROTHAL-ISOPROPYL
APPLE 1
NITROXYNIL
NITROXYNIL
CATTLE, EDIBLE OFFAL OF 1
CATTLE MEAT 1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
GOAT, EDIBLE OFFAL OF 1
GOAT MEAT 1
SHEEP, EDIBLE OFFAL OF 1
SHEEP MEAT 1
NORFLURAZON
NORFLURAZON
CITRUS FRUITS 0.2
COTTON SEED 0.1
GRAPES 0.1
POME FRUITS *0.2
STONE FRUITS *0.2
TREE NUTS *0.2
NORGESTOMET
NORGESTOMET
EDIBLE OFFAL (MAMMALIAN) *0.0001
MEAT (MAMMALIAN) *0.0001
NOVOBIOCIN
NOVOBIOCIN
CATTLE, EDIBLE OFFAL OF *0.1
CATTLE MEAT *0.1
CATTLE MILK *0.1
ODB
1,2-DICHLOROBENZENE
SHEEP, EDIBLE OFFAL OF *0.01
SHEEP MEAT (IN THE FAT) *0.01
OLAQUINDOX
SUM OF OLAQUINDOX AND ALL METABOLITES WHICH REDUCE TO 2-(N-2-HYDROXYETHYLCARBAMOYL)-3-METHYL QUINOXALONE, EXPRESSED AS OLAQUINDOX
PIG, EDIBLE OFFAL OF 0.3
PIG MEAT 0.3
POULTRY, EDIBLE OFFAL OF 0.3
POULTRY MEAT 0.3
OLEANDOMYCIN
OLEANDOMYCIN
EDIBLE OFFAL (MAMMALIAN) *0.1
MEAT (MAMMALIAN) *0.1
OMETHOATE
OMETHOATE
SEE ALSO DIMETHOATE
CEREAL GRAINS *0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
FRUIT 2
LUPIN (DRY) 0.1
MEAT (MAMMALIAN) *0.05
MILKS *0.05
OILSEED *0.05
PEPPERS, SWEET 1
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
TOMATO 1
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 2
OPP
SEE 2-PHENYLPHENOL
ORYZALIN
ORYZALIN
CEREAL GRAINS *0.01
FRUIT 0.1
RAPESEED 0.05
TREE NUTS 0.1
OXABETRINIL
OXABETRINIL
EDIBLE OFFAL (MAMMALIAN) *0.1
EGGS *0.1
MEAT (MAMMALIAN) *0.1
MILKS *0.05
POULTRY, EDIBLE OFFAL OF *0.1
POULTRY MEAT *0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
OXADIXYLX
OXADIXYL
FRUITING VEGETABLES, CUCURBITS 0.5
GRAPES 2
LETTUCE, HEAD 1
LETTUCE, LEAF 1
ONION, BULB 0.5
OXAMYL
SUM OF OXAMYL AND 2-HYDROXYIMINO-N,N-DIMETHYL-2-(METHYLTHIO)-ACETAMIDE, EXPRESSED AS OXAMYL
BANANA 0.2
CEREAL GRAINS *0.02
EDIBLE OFFAL (MAMMALIAN) *0.02
EGGS *0.02
MEAT (MAMMALIAN) *0.02
MILKS *0.02
POULTRY, EDIBLE OFFAL OF *0.02
POULTRY FATS *0.02
POULTRY MEAT *0.02
TOMATO *0.05
OXFENDAZOLE
OXFENDAZOLE
EDIBLE OFFAL (MAMMALIAN) 3
MEAT (MAMMALIAN) *0.1
MILKS 0.1
OXOLINIC ACID
INHIBITORY SUBSTANCE, IDENTIFIED AS OXOLINIC ACID
SALMON, PACIFIC *0.01
OXYCARBOXIN
OXYCARBOXIN
BEANS, EXCEPT BROAD BEAN AND SOYA BEAN 5
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 5
SALMON, PACIFIC *0.01
OXYCARBOXIN
OXYCARBOXIN
BEANS, EXCEPT BROAD BEAN AND SOYA BEAN 5
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 5
OXYCLOZANIDE
OXYCLOZANIDE
CATTLE, EDIBLE OFFAL OF 2
CATTLE MEAT 0.5
GOAT, EDIBLE OFFAL OF 2
GOAT MEAT 0.5
MILKS 0.05
SHEEP, EDIBLE OFFAL OF 2
SHEEP MEAT 0.5
OXYFLUORFEN
OXYFLUORFEN
CEREAL GRAINS *0.05
COTTON SEED T*0.05
EDIBLE OFFAL (MAMMALIAN) 0.01
EGGS 0.05
GARLIC *0.05
GRAPES 0.05
ONION, BULB *0.05
MEAT (MAMMALIAN) (IN THE FAT) 0.01
MILKS 0.01
POME FRUITS 0.05
POULTRY, EDIBLE OFFAL OF 0.01
POULTRY MEAT (IN THE FAT) 0.2
STONE FRUITS 0.05
TREE NUTS 0.05
OXYTETRACYCLINE
INHIBITORY SUBSTANCE, IDENTIFIED AS OXYTETRACYCLINE
EDIBLE OFFAL (MAMMALIAN) *0.25
EGGS *0.3
MEAT (MAMMALIAN) *0.25
MILKS *0.1
POULTRY, EDIBLE OFFAL OF *0.25
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
POULTRY MEAT *0.25
SALMON, PACIFIC T*0.2
OXYTHIOQUINOX
OXYTHIOQUINOX
FRUITING VEGETABLES, CUCURBITS 0.5
POME FRUITS 0.5
STONE FRUITS 0.5
PACLOBUTRAZOL
PACLOBUTRAZOL
ALMONDS 0.05
PECAN 0.005
POME FRUITS 1
STONE FRUITS *0.01
TROPICAL AND SUB-TROPICAL FRUITS - INEDIBLE PEEL *0.01
PARAQUAT
PARAQUAT CATION
CEREAL GRAINS [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICALS] *0.05
COTTON SEED 0.2
COTTON SEED OIL, EDIBLE 0.05
EDIBLE OFFAL (MAMMALIAN) 0.5
EGGS *0.01
FRUIT [EXCEPT OLIVES] *0.05
HOPS, DRY 0.2
MAIZE 0.1
MEAT (MAMMALIAN) *0.05
MILKS *0.01
OLIVES 1
PEANUT *0.01
PEANUT, WHOLE *0.01
POTATO 0.2
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
PULSES 1
RICE 10
RICE, POLISHED 0.5
SUGAR CANE *0.05
TREE NUTS *0.05
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] *0.05
PARATHION
PARATHION
APRICOT 1
CARROT 0.5
CEREAL GRAINS 0.5
COTTON SEED 1
COTTON SEED OIL, CRUDE 0.5
EDIBLE OFFAL (MAMMALIAN) *0.05
FRUIT [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.5
MEAT (MAMMALIAN) *0.05
MILKS *0.05
PEACH 1
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.7
PARATHION-METHYL
PARATHION-METHYL
COTTON SEED 1
COTTON SEED OIL, CRUDE 0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
FRUIT 1
MEAT (MAMMALIAN) *0.05
MILKS *0.05
VEGETABLES 1
PARBENDAZOLE
PARBENDAZOLE
EDIBLE OFFAL (MAMMALIAN) *0.1
MEAT (MAMMALIAN) *0.1
MILKS *0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
PEBULATE
PEBULATE
FRUITING VEGETABLES, OTHER THAN CUCURBITS *0.1
PENCONAZOLE
PENCONAZOLE
BRUSSELS SPROUTS 0.05
GRAPES 0.1
POME FRUITS 0.1
PENCYCURON
PENCYCURON
POTATO 0.05
PENDIMETHALIN
PENDIMETHALIN
ASSORTED TROPICAL AND SUB-TROPICAL FRUITS - INEDIBLE PEEL 0.05
BARLEY *0.05
BERRIES AND OTHER SMALL FRUITS *0.05
BRASSICA (COLE OR CABBAGE) VEGETABLES *0.05
BULB VEGETABLES *0.05
CITRUS FRUITS *0.05
LEAFY VEGETABLES *0.05
LEGUME VEGETABLES *0.05
MAIZE *0.05
OILSEED *0.05
POME FRUITS *0.05
PULSES *0.05
RICE *0.05
ROOT AND TUBER VEGETABLES *0.05
STONE FRUITS *0.05
SUGAR CANE *0.05
SWEET CORN (CORN-ON-THE-COB) *0.05
TREE NUTS *0.05
WHEAT *0.05
PERMETHRIN
PERMETHRIN, SUM OF ISOMERS
BRASSICA (COLE OR CABBAGE) VEGETABLES [EXCEPT BRUSSELS SPROUTS] 1
BRUSSELS SPROUTS 2
CELERY 5
CEREAL GRAINS 2
CHERVIL 5
COMMON BEAN (DRY) 0.1
COMMON BEAN (PODS AND/OR IMMATURE SEEDS) 0.5
COTTON SEED 0.2
EDIBLE OFFAL (MAMMALIAN) [EXCEPT GOAT, EDIBLE OFFAL OF] 0.1
EGGS 0.1
GALANGAL, RHIZOMES 5
GOAT, EDIBLE OFFAL OF 0.5
HERBS 5
KIWIFRUIT 2
LETTUCE, HEAD 5
LETTUCE, LEAF 5
LINSEED 0.1
LUPIN (DRY) 0.1
MEAT (MAMMALIAN) (IN THE FAT) 0.1
MILKS (IN THE FAT) 0.05
MUNG BEAN (DRY) 0.1
MUSHROOMS 2
POTATO 0.05
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT (IN THE FAT) 0.1
RAPE SEED 0.2
RUCOLA, ROCKET 5
SOYA BEAN (DRY) 0.1
SUGAR CANE *0.1
SUNFLOWER SEED 0.2
SWEET CORN (CORN-ON-THE-COB) *0.05
TOMATO 0.4
TURMERIC ROOT 5
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
WHEAT BRAN, UNPROCESSED 5
WHEAT GERM 2
PHENMEDIPHAM
PHENMEDIPHAM
BEETROOT *0.1
EDIBLE OFFAL (MAMMALIAN) *0.1
MEAT (MAMMALIAN) *0.1
MILKS *0.1
PHENOTHRIN
SUM OF PHENOTHRIN (+)CIS- AND (+)TRANS- ISOMERS
EDIBLE OFFAL (MAMMALIAN) *0.5
EGGS *0.5
MEAT (MAMMALIAN) *0.5
MILKS *0.05
POULTRY, EDIBLE OFFAL OF 0.5
POULTRY MEAT 0.5
WHEAT 2
WHEAT BRAN, UNPROCESSED 5
WHEAT GERM 5
2-PHENYLPHENOL
SUM OF 2-PHENYLPHENOL AND 2-PHENYLPHENATE, EXPRESSED AS 2-PHENYLPHENOL
CARROT 20
CHERRIES 3
CITRUS FRUITS 10
CUCUMBER 10
MELONS [EXCEPT WATERMELON] 10
NECTARINE 3
PEACH 20
PEAR 25
PEPPERS, SWEET 10
PINEAPPLE 10
PLUMS (INCLUDING PRUNES) 15
SWEET POTATO 15
TOMATO 10
PHORATE
SUM OF PHORATE, ITS OXYGEN ANALOGUE, AND THEIR SULFOXIDES AND SULFONES, EXPRESSED AS PHORATE
COTTON SEED 0.5
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
VEGETABLES 0.5
PHOSMET
SUM OF PHOSMET AND ITS OXYGEN ANALOGUE, EXPRESSED AS PHOSMET
CATTLE, EDIBLE OFFAL OF 1
CATTLE MEAT (IN THE FAT) 1
CEREAL GRAINS *0.05
GOAT, EDIBLE OFFAL OF *0.05
GOAT MEAT *0.05
KIWIFRUIT 15
MILKS (IN THE FAT) 0.2
PIG, EDIBLE OFFAL OF 0.1
PIG MEAT 0.1
POME FRUITS 1
SHEEP, EDIBLE OFFAL OF *0.05
SHEEP MEAT *0.05
STONE FRUITS 1
PHOSPHINE
ALL PHOSPHIDES, EXPRESSED AS HYDROGEN PHOSPHIDE (PHOSPHINE)
CACAO BEANS *0.01
CEREAL GRAINS *0.1
DRIED FOODS [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] *0.01
DRIED FRUITS *0.01
DRIED VEGETABLES *0.01
HONEY *0.01
OILSEED *0.01
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
PEANUT *0.01
SPICES *0.01
TREE NUTS *0.01
PHOSPHOROUS ACID
PHOSPHOROUS ACID
APPLE 50
AVOCADO 100
CHESTNUTS 50
CITRUS FRUITS 100
CUCURBITS 25
DURIAN 100
EDIBLE OFFAL (MAMMALIAN) 5
GRAPE LEAVES 300
GRAPES 50
MEAT (MAMMALIAN) 1
PEACH 100
PINEAPPLE 50
PLUMS 100
RASPBERRIES 50
WALNUTS 50
PHOXIM
PHOXIM
PIG, EDIBLE OFFAL OF *0.01
PIG FAT 0.5
PIG MEAT *0.01
POTATO *0.05
PICLORAM
PICLORAM
CEREAL GRAINS 0.2
EDIBLE OFFAL (MAMMALIAN) 5
MEAT (MAMMALIAN) *0.05
MILKS *0.05
SUGAR CANE *0.01
PIPERONYL BUTOXIDE
PIPERONYL BUTOXIDE
CATTLE MILK 0.05
CEREAL BRAN, UNPROCESSED 40
CEREAL GRAINS 20
DRIED FRUITS 8
DRIED VEGETABLES 8
EDIBLE OFFAL (MAMMALIAN) *0.1
EGGS 0.1
FRUIT 8
MEAT (MAMMALIAN) 0.1
OILSEED 8
POULTRY, EDIBLE OFFAL OF 0.5
POULTRY MEAT 0.5
TREE NUTS 8
VEGETABLES 8
WHEAT GERM 50
PIRIMICARB
SUM OF PIRIMICARB, DIMETHYL-PIRIMICARB AND N-FORMYL-(METHYLAMINO) ANALOGUE AND DIMETHYLFORMAMIDO-PIRIMICARB, EXPRESSED AS PIRIMICARB
CEREAL GRAINS *0.02
COTTON SEED 0.05
COTTON SEED OIL, CRUDE T0.1
EDIBLE OFFAL (MAMMALIAN) *0.1
EGGS *0.1
FRUIT 0.5
HOPS, DRY 0.5
LUPIN (DRY) *0.02
MEAT (MAMMALIAN) *0.1
MILKS *0.1
POULTRY, EDIBLE OFFAL OF *0.1
POULTRY MEAT *0.1
RAPE SEED 0.2
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 1
PIRIMIPHOS-ETHYL
PIRIMIPHOS-ETHYL
BANANA 0.02
MUSHROOMS 0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
PIRIMIPHOS-METHYL
PIRIMIPHOS-METHYL
BARLEY 7
CEREAL BRAN, UNPROCESSED 20
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
KIWIFRUIT 2
MAIZE 7
MEAT (MAMMALIAN) *0.05
MILKS *0.05
MILLET 10
OATS 7
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
RICE 10
RICE, HUSKED 2
RICE, POLISHED 1
RYE 10
SORGHUM 10
WHEAT 10
WHEAT GERM 30
POLOXALENE
POLOXALENE
EDIBLE OFFAL (MAMMALIAN) T2
MEAT (MAMMALIAN) T2
MILKS T0.5
PRAZIQUANTEL
PRAZIQUANTEL
SHEEP, EDIBLE OFFAL OF *0.05
SHEEP MEAT *0.05
PROCAINE PENICILLIN
INHIBITORY SUBSTANCE, IDENTIFIED AS PROCAINE PENICILLIN
EDIBLE OFFAL (MAMMALIAN) *0.1
EGGS *0.03
MEAT (MAMMALIAN) *0.1
MILKS *0.0025
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1
PROCHLORAZ
SUM OF PROCHLORAZ AND ITS METABOLITES CONTAINING THE 2,4,6-TRICHLOROPHENOL MOIETY, EXPRESSED AS PROCHLORAZ
AVOCADO 5
BANANA 5
LETTUCE, HEAD 2
MANGO 5
MUSHROOMS 3
PAPAYA (PAWPAW) 5
PINEAPPLE 2
SUGAR CANE *0.05
PROCYMIDONE
PROCYMIDONE
BEANS [EXCEPT BROAD BEAN AND SOYA BEAN] 10
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 10
EDIBLE OFFAL (MAMMALIAN) *0.01
EGGS *0.01
GARLIC 5
GRAPES 2
LETTUCE, HEAD 2
LETTUCE, LEAF 2
LUPIN (DRY) *0.01
MEAT OF CATTLE, PIGS AND SHEEP (IN THE FAT) *0.01
MILKS *0.01
ONION, BULB 0.2
POME FRUITS 1
POTATO 0.1
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT (IN THE FAT) *0.01
STONE FRUITS 10
STRAWBERRY 5
TOMATO 2
PROFENOFOS
PROFENOFOS
COTTON SEED 1
COTTON SEED OIL, EDIBLE 0.3
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
SWEET CORN (KERNELS) *0.02
PROMACYL
PROMACYL
CATTLE, EDIBLE OFFAL OF 0.5
CATTLE FAT 2
CATTLE MEAT 0.5
GOAT, EDIBLE OFFAL OF 0.5
GOAT FAT 2
GOAT MEAT 0.5
MILKS (IN THE FAT) 4
SHEEP, EDIBLE OFFAL OF 0.5
SHEEP FAT 2
SHEEP MEAT 0.5
PROMECARB
PROMECARB
BEANS [EXCEPT BROAD BEAN AND SOYA BEAN] T0.5
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) T0.5
CITRUS FRUITS T1
FRUITING VEGETABLES, CUCURBITS T0.5
GRAPES T0.2
ONION, BULB T0.5
STONE FRUITS T0.5
PROMETRYN
PROMETRYN
CATTLE MILK *0.05
CEREAL GRAINS *0.1
COTTON SEED *0.1
EDIBLE OFFAL (MAMMALIAN) *0.05
MEAT (MAMMALIAN) *0.05
PEANUT *0.1
SUNFLOWER SEED *0.1
VEGETABLES *0.1
PROPACHLOR
PROPACHLOR
BEETROOT *0.05
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.6
CEREAL GRAINS *0.05
GARLIC 2.5
ONION, BULB 2.5
PROPAMOCARB
PROPAMOCARB (BASE)
RICE *0.1
PROPANIL
PROPANIL
CATTLE, EDIBLE OFFAL OF *0.1
CATTLE MEAT *0.1
EGGS *0.1
MILKS *0.01
POULTRY, EDIBLE OFFAL OF 3
POULTRY MEAT *0.1
RICE 2
SHEEP, EDIBLE OFFAL OF *0.1
SHEEP MEAT *0.1
PROPAQUIZAFOP
PROPAQUIZAFOP AND ACID AND OXOPHENOXY METABOLITES, MEASURED AS 6-CHLORO-2-METHOXYQUINOXALINE, EXPRESSED AS PROPAQUIZAFOP
OILSEED *0.05
ONION, BULB *0.05
PEAS *0.05
PULSES *0.05
PROPARGITE
PROPARGITE
APPLE 3
BANANA 3
COTTON SEED 0.2
CURRANTS, BLACK 3
EDIBLE OFFAL (MAMMALIAN) *0.1
EGGS *0.1
HOPS, WET T3
MANGOSTEEN 3
MEAT (MAMMALIAN) (IN THE FAT) *0.1
MILKS *0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
PASSIONFRUIT 3
PEAR 3
POULTRY, EDIBLE OFFAL OF *0.1
POULTRY MEAT (IN THE FAT) *0.1
RAMBUTAN 5
STONE FRUITS 3
STRAWBERRY 7
VEGETABLES 3
PROPAZINE
PROPAZINE
VEGETABLES *0.1
PROPETAMPHOS
PROPETAMPHOS
SHEEP, EDIBLE OFFAL OF *0.01
SHEEP MEAT (IN THE FAT) *0.01
PROPICONAZOLE
PROPICONAZOLE
AVOCADO 0.02
BANANA 0.2
CEREAL GRAINS *0.05
EDIBLE OFFAL (MAMMALIAN) 1
GRAPES 1
MEAT (MAMMALIAN) 0.1
MILKS *0.01
MINT OIL 0.2
PEANUT *0.05
PINEAPPLE 0.05
POPPY SEED *0.01
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1
STONE FRUITS 2
SUGAR CANE *0.02
PROPINEB
SEE DITHIOCARBAMATES
PROPOXUR
PROPOXUR
POTATO 10
PROPYZAMIDE
PROPYZAMIDE
CATTLE, EDIBLE OFFAL OF *0.2
CATTLE MEAT *0.05
EGGS *0.05
LETTUCE, HEAD 1
LETTUCE, LEAF 1
MILKS *0.01
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
PROTHIOFOSPOTHIOFOS
BANANA *0.01
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.2
GRAPES 2
POME FRUITS 0.05
PYMETROZINE
PYMETROZINE
BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGES, FLOWERHEAD CABBAGES 0.1
POTATO 0.02
STONE FRUITS 0.02
PRAZOPHOS
PHYRAZOPHOS
FRUITING VEGETABLES, CUCURBITS 0.2
PYRETHRINSSUM OF PYRETHRISNS I AND II, CINERINSI I AND II AND JASMOLINS I AND II , DETERMINED AFTER CALIBRATION BY MEANS OF THE INTERNATIONAL PYRETHRUM STANDARD
CEREAL GRAINS 3
DRIED FRUITS 1
DRIED VEGETABLES 1
FRUIT 1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
OILSEED 1
TREE NUTS 1
VEGETABLES 1
PYRIDABENPYRIDABEN
BANANA 0.5
GRAPES 5
POME FRUITS 0.5
STONE FRUITS 0.5
STRAWBERRY 1
PYRIDATESUM OF PYRIDATE AND METABOLITES CONTAINING 6 CHLORO-4-HYDORXYL-3-PHENYL PYRIDAZINE, EXPRESSED AS PYRIDATE
CHICK-PEA (DRY) *0.1
EDIBLE OFFAL (MAMMALIAN) *0.2
EGGS *0.2
MEAT (MAMMALIAN) *0.2
MILKS *0.2
PEANUT *0.1
POULTRY, EDIBLE OFFAL OF *0.2
POULTRY MEAT *0.2
PRIRENOXPYRIFENOX
APPLE 0.1
Grapes 0.2
PYRIMETHANILPYRIMETHANIL
APPLE T1.0
GRAPES 5.0
PEAR T1.0
STRAWBERRY T5.0
TOMATO T2.0
PYRITHIOBAC SODIUMPYRITHIBOAC SODIUM
COTTON SEED *0.01
COTTON SEED OIL, CRUDE 0.01
COTTON SEED OIL, EDIBLE 0.01
EDIBLE OFFAL (MAMMALIAN) 0.02
EGGS 0.02
MEAT (MAMMALIAN) 0.02
MILKS 0.02
POULTRY, EDIBLE OFFAL OF 0.02
POULTRY MEAT 0.02
QUINTOZENESUM OF QUINTOZENE , PENTACHLOROANILINE AND METHYL PENTACHOLOROPHENYL SULFIDE, EXPRESSED AS QUINTOZENE
BANANA 1
BEANS [EXCEPT BROAD BEAN AND SOYA BEAN] 0.01
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.02
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) 0.01
CELERY 0.3
COMMON BEAN (DRY) 0.2
COTTON SEED 0.03
LETTUCE, HEAD 0.3
LETTUCE, LEAF 0.3
MUSHROOMS 10
ONION, BULB 0.2
PEANUT 0.3
PEPPERS, SWEET 0.01
POTATO 0.2
TOMATO 0.1
QINZALOFOP-ETHYLSUM OF QUIZALOFOP-ETHYL AND QUIZALOFOP ID ACID AND OTHER ESTERS, EXPRESSED AS QUIXZALOFOP-ETHYL
BEETROOT 0.02
CABBAGES, HEAD *0.01
CARROT *0.02
CATTLE, EDIBLE OFFAL OF 0.2
CATTLE MEAT 0.2
CAULIFLOWER *0.05
CHICKEN, EDIBLE OFFAL OF *0.05
CHICKEN EGGS *0.05
CHICKEN MEAT *0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
COMMON BEAN (PODS AND IMMATURE SEEDS) *0.02
CUCUMBER *0.02
GOAT, EDIBLE OFFAL OF 0.2
GOAT MEAT 0.2
GRAPES *0.02
MELONS [EXCEPT WATERMELON] *0.02
MILKS 0.2
ONION, BULB *0.02
PEANUT *0.02
PINEAPPLE *0.05
POTATO *0.01
PULSES 0.1
PUMPKINS *0.02
RADISH *0.02
RAPE SEED *0.02
SAFFLOWER SEED *0.01
SHEEP, EDIBLE OFFAL OF 0.2
SHEEP MEAT 0.2
SUNFLOWER SEED *0.05
TOMATO *0.02
RAFOXANIDERAFOXANIDE
CATTLE, EDIBLE OFFAL OF 0.2
CATTLE FAT 0.2
CATTLE MEAT 0.1
GOAT, EDIBLE OFFAL OF 0.2
GOAT FAT 0.2
GOAT MEAT 0.1
SHEEP, EDIBLE OFFAL OF 0.2
SHEEP FAT 0.2
SHEEP MEAT 0.1
RIMOSULFURON
RIMOSULFURON
TOMATO 0.05
SALINOMYCINSALINMYCIN
CATTLE, EDIBLE OFFAL OF 0.5
CATTLE MEAT *0.05
EGGS *0.02
PIG, EDIBLE OFFAL OF *0.1
PIG MEAT *0.1
POULTRY, EDIBLE OFFAL OF 0.5
POULTRY MEAT 0.1
SETHOXYDIMSUM OF SETHOXYDIM ANDMETABOLITES CONTAINING THE 5-(2-ETHYLTHIOPROPYL)CYCLOHEXENE-3-ONE AND 5-HYDROXYCYCLOHEXENE-3-ONE MOIETIES AND THEIR SULFOXIDES AND SULFOXIDES AND SULFONES, EXPRESSED AS SETHOXYDIM
ASPARAGUS 1
BEANS [EXCEPT BROAD BEAN AND SOYA BEAN] *0.1
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.1
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) *0.1
CELERY 0.1
COTTON SEED 0.2
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
ENDIVE 0.05
FENNEL, BULB *0.01
FRUITING VEGETABLES, CUCURBITS *0.1
GARLIC 0.3
LEEK 0.3
LETTUCE, HEAD 0.1
LETTUCE, LEAF 0.1
LUPIN (DRY) 0.2
MEAT (MAMMALIAN) *0.05
MILKS *0.05
ONION, BULB 0.3
PEANUT 2
PEANUT OIL, CRUDE 2
PEAS *0.1
POPPY SEED 0.2
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
PULSES [EXCEPT LUPIN (DRY)] *0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
RAPE SEED 0.1
ROOT AND TUBER VEGETABLES 1
SPINACH *0.1
STRAWBERRY 0.1
SUNFLOWER SEED *0.1
TOMATO 0.1
SIMAZINESIMAZINE
ASPARAGUS *0.1
BROAD BEAN (DRY) *0.01
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) *0.01
CHICK-PEA (DRY) *0.05
CHICK-PEA (GREEN PODS) *0.05
EDIBLE OFFAL (MAMMALIAN) *0.01
EGGS *0.01
FRUIT *0.1
LUPIN (DRY) *0.05
MEAT (MAMMALIAN) *0.01
MILKS *0.01
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT *0.01
PRANWS 0.01
RAPE SEED 0.02
SHRIMPS 0.01
TREE NUTS 0.1
SPECTINOMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED AS SPECTINOMYCIN
EDIBLE OFFAL (MAMMALIAN) [EXCEPT SHEEP, EDIBLE OFFAL OF] 1
GOAT MILK 2
MEAT (MAMMALIAN) [EXCEPT SHEEP MEAT] 1
POULTRY, EDIBLE OFFAL OF 0.7
POULTRY MEAT 0.7
SPINOSAD
SUM OF SPINOSYN A AND SPINOSYN D
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.1
COTTONSEED *0.01
EDIBLE OFFAL (MAMMALIAN) 0.05
EGG PLANT 0.1
EGGS 0.01
GRAPE 0.1
LETTUCE, HEAD 2
LETTUCE, LEAF 2
MEAT (MAMMALIAN) (IN THE FAT) 0.2
MILKS 0.02
PEPPERS 0.1
POME FRUIT 0.1
POULTRY MEAT 0.01
POULTRY, EDIBLE OFFAL OF 0.01
SPINACH 3
SWEET CORN (KERNELS) 0.1
TOMATO 0.1
SPIRAMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED AS SPIRAMYCIN
PIG, EDIBLE OFFAL OF *1
PIG MEAT *0.1
POULTRY, EDIBLE OFFAL OF *1
POULTRY MEAT *0.1
STREPTOMYCIN AND DIHYDRODSTREPTOMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED AS STREPTOMYCIN OR DIHYROSTEREPTOMYCIN
EDIBLE OFFAL (MAMMALIAN) *0.3
EGGS *0.2
MEAT (MAMMALIAN) *0.3
MILKS *0.2
POULTRY, EDIBLE OFFAL OF 0.3
POULTRY MEAT 0.3
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
SULPHADIAZINESULPHADIAZINE
EDIBLE OFFAL (MAMMALIAN) 0.1
MEAT (MAMMALIAN) 0.1
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1
SULPHADIMIDINE
SULPHADIMIDINE
MEAT (MAMMALIAN) 0.1
EDIBLE OFFAL (MAMMALIAN) 0.1
POULTRY, EDIBLE OFFAL OF 0.1
POULTRY MEAT 0.1
SULPHAQUINOXALINE
SULPHAQUINOXALINE
POULTRY, EDIBLE OFFAL OF T0.1
POULTRY MEAT T0.1
SULPHATROXOZOLE
SULPHATROXOZOLE
CATTLE MILK 0.1
EDIBLE OFFAL (MAMMALIAN) 0.1
MEAT (MAMMALIAN) 0.1
SULPHOSULFURON
SUM OF SULFOSURON AND ITS MEATBOLITES WHICH CAN BE HYDROLYSED TO 2-(ETHYLSULFONYL)IMIDAZO[1,2-A]PYRIDINE, EXPRESSED AS SULFOSULFURON
EDIBLE OFFAL (MAMMALIAN) 0.005
EGGS 0.005
MEAT (MAMMALIAN) 0.005
MILKS 0.005
POULTRY, EDIBLE OFFAL OF 0.005
POULTRY MEAT 0.005
WHEAT 0.005
SULPROFOS
SULPROFOS
COTTON SEED 0.2
PEPPERS, SWEET 0.2
TOMATO 1
TEBUCONAZOLETEBUCONAZOLE
AVOCADO 0.2
BANANA 0.2
BROAD BEAN (DRY) 0.5
BROAD BEAN (GREEN AND IMMATURE SEEDS) 0.5
BULB VEGETABLES 0.01
CEREAL GRAINS 0.2
COTTON SEED T1
EDIBLE OFFAL (MAMMALIAN) 0.5
EGGS 0.1
MEAT (MAMMALIAN) 0.1
MILKS 0.05
ONION, BULB 0.01
PAPAYA (PAWPAWS) 0.2
PEANUT 0.1
PEAS 0.5
POULTRY, EDIBLE OFFAL OF 0.5
POULTRY MEAT 0.1
TEBUFENOZIDETEBUFENOZIDE
APPLES 2
AVOCADO 0.1
BLUEBERRIES 2
DRIED GRAPES T8
GRAPES 2
ORANGES, SWEET, SOUR 1
POME FRUITS T2
TEBUFENPYRADTEBUFENPYRAD
PEACH 1
POME FRUITS 1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
TEBUTHIURON SUM OF TEBUTHIURON, AND HYDROXYDIMETHYLETHYL, N-DIMETHYL AND HYDROXY METHYLAMINE METABOLITES, EXPRESSED AS TEBUTHIURON
EDIBLE OFFAL (MAMMALIAN) 2
MEAT (MAMMALIAN) 0.5
MILKS 0.2
TEMEPHOS
SUM OF TEMEPHOS AND TEMEPHOS SULFOXIDE, EXPRESSED AS TEMEPHOS
CATTLE, EDIBLE OFFAL OF T2
CATTLE MEAT (IN THE FAT) 5
SHEEP, EDIBLE OFFAL OF 0.5
SHEEP MEAT (IN THE FAT) 3
TERBACILTERBACIL
ALMONDS 0.5
PEPPERMINT OIL 0.1
POME FRUITS *0.04
STONE FRUITS *0.04
TERBUFOS
SUM OF TERBUFOS, ITS OXYGEN ANALOGUE AND THEIR SULFOXIDES AND SULFONES, EXPRESSED AS TERBUFOS
BANANA 0.05
CATTLE, EDIBLE OFFAL OF *0.05
CATTLE MEAT *0.05
CATTLE MILK *0.01
CEREAL GRAINS *0.01
EGGS *0.01
PEANUT *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
SUNFLOWER SEED *0.05
TERBUTRYN
TERBUTRYN
BEANS [EXCEPT BROAD BEAN AND SOYA BEAN] *0.1
BROAD BEAN (GREEN PODS AND IMMATURE SEEDS) *0.1
CEREAL GRAINS *0.1
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
MEAT (MAMMALIAN) (IN THE FAT) 0.1
MILKS (IN THE FAT) 0.1
PEAS *0.1
POTATO *0.1
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT (IN THE FAT) 0.1
SUGAR CANE *0.05
TETRACHLORVINPHOS
TETRACHLORVINPHOS
EDIBLE OFFAL (MAMMALIAN) 0.05
LEAFY VEGETABLES 2
MEAT (MAMMALIAN) 0.05
MILKS (IN THE FAT) 0.05
TETRACYCLINE
INHIBHIBITORY SUBSTA NCE, IDENTIFIED AS TETRACYCLINE
MILKS *0.1
TETRADIFONTETRADIFON
COTTON SEED 5
FRUIT 5
HOPS, DRY 5
VEGETABLES 5
THIABENDAZOLE
THIABENDAZOLE OR, IN THE CASE OF ANIMAL PRODUCTS, SUM OF THIABENDAZOLE AND 5-HYDROXYTHIABENDAZOLE, EXPRESSED AS THIABENDAZOLE
APPLE 10
BANANA 3
CITRUS FRUITS 10
EDIBLE OFFAL (MAMMALIAN) 0.2
MEAT (MAMMALIAN) 0.2
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
MILKS 0.05
MUSHROOMS 0.5
PEAR 10
POTATO 5
THIDAZURON
THIDAZURON
COTTON SEED *0.5
EDIBLE OFFAL (MAMMALIAN) *0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.01
THIFENSULFURONTHIFENSULFURON
CEREAL GRAINS [EXCEPT MAIZE, RICE] *0.02
EDIBLE OFFAL (MAMMALIAN) *0.01
EGGS *0.01
MEAT (MAMMALIAN) *0.01
MILKS 0.01
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT *0.01
THIOBENCARB
THIOBENCARB
RICE *0.05
THIODICARB
SUM OF THIODICARB, METHOMYL AND METHOMYLOXIME, EXPRESSED AS THIODICARB SEE ALSO METHOMYL
BRASSICA LEAFY VEGETABLES 1
COTTON SEED *0.1
COTTON SEED OIL, CRUDE *0.1
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.02
MAIZE *0.1
MEAT (MAMMALIAN) *0.05
MILKS *0.05
POULTRY, EDIBLE OFFAL OF 0.5
POULTRY MEAT 0.5
PULSES *0.1
SORGHUM 0.5
SUNFLOWER SEED 0.05
SWEET CORN (CORN-ON-THE-COB) *0.1
SWEET CORN (KERNELS) 0.1
TOMATO 2
THIOMETON
SUM OF THIOMETON, ITS SULFOXIDE ANS SULFONE, EXPRESSED AS THIOMETON
CEREAL GRAINS 1
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
FRUIT 1
LUPIN (DRY) 0.5
MEAT (MAMMALIAN) *0.05
MILKS *0.05
OILSEED *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
VEGETABLES 1
THIOPHANATE
SEE CARBENDAZIM
THIOPHANATE-METHYL
SEE CARBENDAZIM
THIRAM
SEE DITHIOCARBAMATES
TIAMULIN
TIAMULIN
PIG, EDIBLE OFFAL OF *0.1
PIG MEAT *0.1
POULTRY, EDIBLE OFFAL OF *0.1
POULTRY MEAT *0.1
TILMICOSIN
TILMICOSIN
CATTLE, EDIBLE OFFAL OF 1
CATTLE MEAT *0.05
PIG, EDIBLE OFFAL OF 1
PIG MEAT 0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
TOLCLOFOS-METHYL
TOLCLOFOS-METHYL
COTTON SEED *0.01
POTATO 0.1
TOLTRAZURIL
SUM OF TOLTRAZURIL, ITS SULFOXIDE AND SULFONE, EXPRESSED AS TOLTRAZURIL
CHICKEN, EDIBLE OFFAL OF 5
CHICKEN MEAT 2
PIG, EDIBLE OFFAL OF 2
PIG MEAT (IN THE FAT) 1
TRALKOXYDIM
TRALKOXYDIM
CEREAL GRAINS *0.02
TRENBOLONE ACETATE
THE SUM OF TRENBOLONE ACETATE AND 17 ALPHA - AND 17 BETA-TRENBOLONE, BOTH FREE AND CONJUGATED, EXPRESSED AS TRENBOLONE
CATTLE, EDIBLE OFFAL OF 0.01
CATTLE MEAT 0.002
PIG, EDIBLE OFFAL OF 0.01
PIG MEAT 0.002
TRIADIMEFON
SUM OF TRIADIMEFON AND TRIADIMENOL, EXPRESSED AS TRIADIMEFON SEE ALSO TRIADIMENOL
APPLE 1
CEREAL GRAINS 0.5
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.1
FIELD PEA (DRY) 0.1
FRUITING VEGETABLES, CUCURBITS 0.2
FRUITING VEGETABLES, OTHER THAN CUCURBITS 0.2
GARDEN PEA (SHELLED SUCCULENT SEEDS) 0.1
GARDEN PEA (YOUNG PODS, SUCCULENT SEEDS) 0.1
GRAPES 1
FATS (MAMMALIAN) *0.25
MEAT (MAMMALIAN) *0.05
MILKS *0.1
POULTRY, EDIBLE OFFAL OF 0.05
POULTRY MEAT 0.05
SUGAR CANE *0.05
TRIADIMENOL
TRIADIMENOL SEE ALSO TRIADIMEFON
BROCCOLI 0.2
CABBAGES, HEAD 0.5
CAULIFLOWER 0.2
CEREAL GRAINS *0.01
COTTON SEED T0.01
COTTON SEED OIL, CRUDE T0.05
EDIBLE OFFAL (MAMMALIAN) *0.01
EGGS *0.01
FRUITING VEGETABLES, CUCURBITS 0.5
GRAPES 0.5
MEAT (MAMMALIAN) *0.01
MILKS *0.01
PAPAYA (PAWPAW) 0.2
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT *0.01
SUGAR CANE *0.05
TRIALLATE
TRIALLATE
CEREAL GRAINS *0.05
EDIBLE OFFAL (MAMMALIAN) [EXCEPT KIDNEY] *0.1
KIDNEY OF CATTLE, GOATS, PIGS AND SHEEP 0.2
LEGUME VEGETABLES *0.05
FATS (MAMMALIAN) 0.2
MEAT (MAMMALIAN) *0.1
MILKS *0.1
OILSEED *0.05
POULTRY, EDIBLE OFFAL OF 0.2
POULTRY FATS 0.2
POULTRY MEAT *0.1
PULSES *0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
TRIASULFURON
TRIASULFURON
CEREAL GRAINS *0.02
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.01
TRIBENURON-METHYL
TRIBENURON-METHYL
BARLEY *0.01
CHICK PEA (DRY) *0.01
COTTON SEED *0.05
EDIBLE OFFAL (MAMMALIAN) *0.01
MAIZE *0.05
MEAT (MAMMALIAN) *0.01
MILKS *0.01
MUNG BEAN (DRY) *0.01
OATS *0.01
RAPE SEED *0.01
SORGHUM *0.01
SOYA BEAN (DRY) *0.01
SUNFLOWER SEED *0.01
WHEAT *0.01
TRIBUFOS
S,S,S-TRIBUTYL PHOSPHOROTRITHIOATE
COTTON SEED 0.1
TRICHLORFON
TRICHLORFON
BANANA 0.2
BEETROOT 0.2
BRUSSELS SPROUTS 0.2
CATTLE, EDIBLE OFFAL OF 0.1
CATTLE FAT 0.1
CATTLE MEAT 0.1
CAULIFLOWER 0.2
CELERY 0.2
CEREAL GRAINS 0.1
DRIED FRUITS 2
EGGS *0.05
FRUIT [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.1
KALE 0.2
MILKS 0.05
OILSEED 0.1
PEACH 0.2
PIG, EDIBLE OFFAL OF 0.1
PIG FAT 0.1
PIG MEAT 0.1
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
PULSES [EXCEPT SOYA BEAN (DRY)] 0.2
SOYA BEAN (DRY) 0.1
SUGAR BEET 0.05
SUGAR CANE *0.05
SWEET CORN (CORN-ON-THE-COB) 0.2
TREE NUTS 0.1
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 0.1
TRICHLOROETHYLENE
TRICHLOROETHYLENE
CEREAL GRAINS *0.1
TRICLABENDAZOLE
TRICLABENDAZOLE
KIDNEY (MAMMALIAN) 0.5
LIVER (MAMMALIAN) 0.5
MEAT (MAMMALIAN) 0.5
TRICLOPYR
TRICLOPYR
CATTLE, EDIBLE OFFAL OF 5
CATTLE MEAT (IN THE FAT) 0.2
EGGS 0.05
GOAT, EDIBLE OFFAL OF 5
GOAT MEAT (IN THE FAT) 0.2
MILKS 0.1
POULTRY, EDIBLE OFFAL OF 0.05
POULTRY MEAT (IN THE FAT) 0.05
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
SHEEP, EDIBLE OFFAL OF 5
SHEEP MEAT (IN THE FAT) 0.2
SORGHUM 0.1
TRIDEMORPH
TRIDEMORPH
BANANA T*0.05
BARLEY 0.1
FRUITING VEGETABLES, CUCURBITS 0.1
TRIFLUMIZOLE
SUM OF TRIFLUMIZOLE AND (E)-4-CHLORO-A,A,A-TRIFLUORO- N-(1-AMINO-2-PROPOXYETHYLIDENE)-O-TOLUIDINE, EXPRESSED AS TRIFLUMIZOLE
GRAPES 0.5
POME FRUITS 0.5
TRIFLUMURON
TRIFLUMURON
CEREAL GRAINS *0.05
EDIBLE OFFAL (MAMMALIAN) [EXCEPT SHEEP, EDIBLE OFFAL OF] *0.05
EGGS 0.01
MEAT (MAMMALIAN) [EXCEPT SHEEP MEAT, IN THE FAT] *0.05
MILKS *0.05
MUSHROOMS 0.1
POULTRY, EDIBLE OFFAL OF 0.01
POULTRY MEAT (IN THE FAT) 0.1
SHEEP, EDIBLE OFFAL OF 0.1
SHEEP MEAT (IN THE FAT) 2
TRIFLURALIN
TRIFLURALIN
ADZUKI BEAN (DRY) *0.05
BROAD BEAN (DRY) *0.05
CARROT 0.5
CEREAL GRAINS *0.05
CHICK-PEA (DRY) *0.05
COWPEA (DRY) *0.05
EDIBLE OFFAL (MAMMALIAN) *0.05
EGGS *0.05
FRUIT *0.05
HYACINTH BEAN (DRY) *0.05
LUPIN (DRY) *0.05
MEAT (MAMMALIAN) *0.05
MILKS *0.05
MUNG BEAN (DRY) *0.05
OILSEED *0.05
POULTRY, EDIBLE OFFAL OF *0.05
POULTRY MEAT *0.05
SUGAR CANE *0.05
VEGETABLES [EXCEPT CARROT] *0.05
TRIFORINE
TRIFORINE
POME FRUITS 1
STONE FRUITS 10
TRIMETHOPRIM
TRIMETHOPRIM
CATTLE MILK 0.05
EDIBLE OFFAL (MAMMALIAN) 0.05
MEAT (MAMMALIAN) 0.05
POULTRY, EDIBLE OFFAL OF 0.05
POULTRY MEAT 0.05
TRITICONAZOLE
TRITECONAZOLE
CEREAL GRAINS 005
EDIBLE OFFAL (MAMMALIAN) 0.05
EGGS 0.05
MEAT (MAMMALIAN) 0.05
TYLOSIN
TYLOSIN
CATTLE, EDIBLE OFFAL OF *0.1
CATTLE MEAT *0.1
EGGS *0.2
MILKS *0.05
PIG, EDIBLE OFFAL OF *0.2
PIG FAT *0.1
SCHEDULE 1 - MAXIMUM RESIDUE LIMITS
PIG MEAT *0.2
POULTRY, EDIBLE OFFAL OF *0.2
POULTRY FATS *0.1
POULTRY MEAT *0.2
UNICONAZOLE-P
NO RESIDUE DEFINITION
AVOCADO 0.02
VAMIDOTHION
SUM OF VAMIDOTHION,M ITS SULFOXIDE AND SULFONE, EXPRESSED AS VAMIDOTHION
APPLE 1
BRASSICA (COLE OR CABBAGE) VEGETABLES 0.5
PEACH 1
PEAR 1
POTATO 0.5
VERNOLATE
VERNOLATE
PEANUT *0.1
SOYA BEAN (DRY) *0.1
VINCLOZOLIN
SUM OF VINCLOZOLLIN AND ALL METABOLITES CONTAINING 3-5 -DICHLOROROANILINE MOIETY, EXPRESSED AS VINCLOZOLIN
GRAPES T5
VIRGINIAMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED AS VIRGINIAMYCIN
CATTLE, EDIBLE OFFAL OF 0.2
CATTLE FAT 0.2
CATTLE MILK 0.1
CATTLE MEAT *0.1
EGGS *0.1
PIG, EDIBLE OFFAL OF 0.2
PIG FAT 0.2
PIG MEAT *0.1
POULTRY, EDIBLE OFFAL OF 0.2
POULTRY FATS 0.2
POULTRY MEAT 0.1
ZERANOL
ZERANOL
CATTLE, EDIBLE OFFAL OF 0.02
CATTLE MEAT 0.005
ZINEB
SEE DITHIOCARBAMATES
ZIRAM
SEE DITHIOCARBAMATES
SCHEDULE 1 - EXTRANEOUS RESIDUE LIMITS
ALDRIN AND DIELDRIN
SUM OF HHDN AND HEOD
ASPARAGUS E0.1
BANANA E0.05
BRASSICA (COLE OR CABBAGE) VEGETABLES E0.1
CARROT E0.1
CEREAL GRAINS E0.02
CITRUS FRUITS E0.05
CRUSTACEANS E0.1
CUCUMBER E0.1
DIADROMOUS FISH E0.1
EDIBLE OFFAL (MAMMALIAN) E0.2
EGG PLANT E0.1
EGGS E0.1
FRESHWATER FISH E0.1
FRUIT E0.05
HORSERADISH E0.1
LETTUCE, HEAD E0.1
LETTUCE, LEAF E0.1
MARINE FISH E0.1
MEAT (MAMMALIAN) (IN THE FAT) E0.2
MILKS (IN THE FAT) E0.1
MOLLUSCS, INCLUDING CEPHALOPODS E0.1
ONION, BULB E0.1
PARSNIP E0.1
PEANUT E0.05
PEPPERS, SWEET E0.1
PIMENTO, FRUIT E0.1
POTATO E0.1
POULTRY, EDIBLE OFFAL OF E0.2
POULTRY MEAT (IN THE FAT) E0.2
RADISH E0.1
RADISH LEAVES (INCLUDING RADISH TOPS) E0.1
SUGAR CANE E0.01
BHC (OTHER THAN THE GAMMA ISOMER, LINDANE)
SUM OF ISOMERS OF 1,2,3,4,5,6-HEXACHLOROCYCLOHEXANE, OTHER THAN LINDANE
CEREAL GRAINS E0.1
CRUSTACEANS E0.01
EDIBLE OFFAL (MAMMALIAN) E0.3
EGGS E0.1
FISH E0.01
MEAT (MAMMALIAN) (IN THE FAT) E0.3
MILKS (IN THE FAT) E0.1
MOLLUSCS, INCLUDING CEPHALOPODS E0.01
PEANUT E0.1
POULTRY, EDIBLE OFFAL OF E0.3
POULTRY MEAT (IN THE FAT) E0.3
SUGAR CANE E0.005
CHLORDANE
SUM OF CIS- AND TRANS-CHLORDANE AND IN THE CASE OF ANIMAL PRODUCTS ALSO INCLUDES 'OXYCHLORDANE'
CEREAL GRAINS E0.02
CITRUS FRUITS E0.02
COTTON SEED OIL, CRUDE E0.05
COTTON SEED OIL, EDIBLE E0.02
CRUSTACEANS E0.05
EDIBLE OFFAL (MAMMALIAN) E0.2
EGGS E0.02
FISH E0.05
FRUITING VEGETABLES, CUCURBITS E0.05
LINSEED OIL, CRUDE E0.05
MEAT (MAMMALIAN) (IN THE FAT) E0.2
MILKS (IN THE FAT) E0.05
MOLLUSCS, INCLUDING CEPHALOPODS E0.05
PINEAPPLE E0.02
POME FRUITS E0.02
SOYA BEAN OIL, CRUDE E0.05
SOYA BEAN OIL, REFINED E0.02
STONE FRUITS E0.02
SUGAR BEET E0.1
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] E0.02
SCHEDULE 2 - EXTRANEOUS RESIDUE LIMITSDDT
SUM OF P,P '-DDT; O,P '-DDT; P,P '-DDE AND P,P '-TDE (DDD)
CEREAL GRAINS E0.1
CRUSTACEANS E1
EDIBLE OFFAL (MAMMALIAN) E5
EGGS E0.5
FISH E1
FRUIT E1
MEAT (MAMMALIAN) (IN THE FAT) E5
MILKS (IN THE FAT) E1.25
MOLLUSCS, INCLUDING CEPHALOPODS E1
PEANUT E0.02
POULTRY, EDIBLE OFFAL OF E5
POULTRY MEAT (IN THE FAT) E5
VEGETABLE OILS, EDIBLE E1
VEGETABLES E1
HCB
HEXACHLOROBENZENE
CEREAL GRAINS E0.05
CRUSTACEANS E0.1
DIADROMOUS FISH E0.1
EDIBLE OFFAL (MAMMALIAN) E1
EGGS E1
FRESHWATER FISH E0.1
MARINE FISH E0.1
MEAT (MAMMALIAN) (IN THE FAT) E1
MILKS (IN THE FAT) E0.5
MOLLUSCS, INCLUDING CEPHALOPODS E0.1
PEANUT E0.01
POULTRY, EDIBLE OFFAL OF E1
POULTRY MEAT (IN THE FAT) E1
HEPTACHLOR
SUM OF HEPTACHLOR AND HEPTACHLOR EPOXIDE
CARROT E0.2
CEREAL GRAINS E0.02
CITRUS FRUITS E0.01
COTTON SEED E0.02
CRUSTACEANS E0.05
EDIBLE OFFAL (MAMMALIAN) E0.2
EGGS E0.05
FISH E0.05
MEAT (MAMMALIAN) (IN THE FAT) E0.2
MILKS (IN THE FAT) E0.15
MOLLUSCS, INCLUDING CEPHALOPODS E0.05
PEANUT E0.01
PINEAPPLE E0.01
POULTRY, EDIBLE OFFAL OF E0.2
POULTRY MEAT E0.2
SOYA BEAN E0.02
SOYA BEAN OIL, CRUDE E0.5
SOYA BEAN OIL, REFINED E0.02
SUGAR CANE E0.02
TOMATO E0.02
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] E0.05
LINDANE
LINDANE
APPLE E2
CEREAL GRAINS E0.5
CHERRIES E0.5
CRANBERRY E3
CRUSTACEANS E1
EDIBLE OFFAL (MAMMALIAN) E2
EGGS E0.1
FISH E1
GRAPES E0.5
MOLLUSCS, INCLUDING CEPHALOPODS E1
OILSEED [EXCEPT PEANUT] E0.05
PEACH E2
PEANUT E0.05
PLUMS (INCLUDING PRUNES) E0.5
POULTRY, EDIBLE OFFAL OF E0.7
POULTRY MEAT (IN THE FAT) E0.7
STRAWBERRY E3
SUGAR CANE E*0.002
VEGETABLES E2
SCHEDULE 3 - CHEMICAL GROUPS
Group Chemicals
Group A Aldrin, Dieldrin, Endosulfan, Heptachlor
Group B BHC and its isomers, DDT, Dicofol, Fenarimol, Lindane, Quintozene
Group C Azamethiphos, Azinphos-ethyl, Azinphos-methyl, Coumaphos, Demeton, Diazinon, Dichlorvos, Dimethoate, Disulfoton, Dithianon, Ethion, Ethoprophos, Famphur, Fenamiphos, Fenchlorphos, Fenitrothion, Fenthion, Formothion, Maldison, Methamidophos, Methidathion, Mevinphos, Monocrotophos, Naphthalophos, Omethoate, Parathion, Parathion-methyl, Phorate, Phosmet, Pirimiphos-ethyl, Pirimiphos-methyl, Prothiophos, Pyrazophos, Sulprofos, Temephos, Tetrachlorvinphos, Thiometon, Tributylphosphorotrithioate, Trichlorfon, Vamidothion
Group D Mancozeb, Metiram, Propineb, Thiram, Zineb, Ziram
Group E 2,4-D, Diclofop-methyl, MCPA, MCPB, Picloram
Group F Aldicarb, Bendiocarb, Carbaryl, Iprodione, Methomyl, Oxamyl, Phenisopham, Promacyl, Promecarb, Propoxur, Thiobencarb
Group G Diuron, Fluometuron, Linuron, Methabenzthiazuron, Thidiazuron
Group H Parbendazole, Thiabendazole
Group I Benomyl, Carbendazim, Thiophanate, Thiophanate-methyl
Group J Ametryn, Atrazine, Cyanazine, Metribuzin, Prometryn, Propazine, Simazine, Terbutryn
Group K Metolachlor, Propachlor
Group L Chlormequat, Diquat, Paraquat
Group M Captan
Group N Ethylene dibromide (EDB), Ethylene dichloride, Methyl bromide, Trichloroethylene
Group O Fenbutatin Oxide
Group P Bioresmethrin, Cypermethrin, Deltamethrin, Fenvalerate, Permethrin, Pyrethrins
Group Q Etridiazole
Group R Dithiocarbamates, Mancozeb, Metham, Metiram, Propineb, Thiram, Ziram
SCHEDULE 4 - CHEMICAL GROUPS
ANIMAL FOOD COMMODITIES
MAMMALIAN PRODUCTS
Meat (mammalian)
Meats are the muscular tissues, including adhering fatty tissues such as intramuscular, intermuscular and subcutaneous fat from animal carcases or cuts of these as prepared for wholesale or retail distribution. Meat (mammalian) includes farmed and game meat. The cuts offered may include bones, connective tissues and tendons as well as nerves and lymph nodes. It does not include edible offal. The entire commodity except bones may be consumed.
Commodities: Buffalo meat; Camel meat; Cattle meat; Deer meat; Donkey meat; Goat meat; Hare meat; Horse meat; Kangaroo meat; Pig meat; Possum meat; Rabbit meat; Sheep meat; Wallaby meat.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity (without bones). When the commodity description is qualified by (in the fat) a proportion of adhering fat is analysed and the MRLs apply to the fat.
Edible offal (mammalian)
Edible offal is the edible tissues and organs other than muscles and animal fat from slaughtered animals as prepared for wholesale or retail distribution. Edible offal includes brain, heart, kidney, liver, pancreas, spleen, thymus, tongue and tripe. The entire commodity may be consumed.
Commodities: Buffalo, edible offal of; Cattle, edible offal of; Camel, edible offal of; Deer, edible offal of; Donkey, edible offal of; Goat, edible offal of; Hare, edible offal of; Horse, edible offal of; Kangaroo, edible offal of; Pig, edible offal of; Possum, edible offal of; Rabbit, edible offal of; Sheep, edible offal of; Wallaby, edible offal of.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Fats (mammalian)
Mammalian fats, excluding milk fats are derived from the fatty tissues of animals (not processed). The entire commodity may be consumed.
Commodities: Buffalo fat; Camel fat; Cattle fat; Goat fat; Horse fat; Pig fat; Rabbit fat; Sheep fat.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Milks
Milks are the mammary secretions of various species of lactating herbivorous ruminant animals.
Commodities: Buffalo milk; Camel milk; Cattle milk; Goat milk; Sheep milk.
The entire commodity may be consumed.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity. When an MRL for cattle milk or milks is qualified by '(in the fat)' the compound is regarded as fat-soluble, and the MRL applies to the fat portion of the milk. In the case of a derived or a manufactured milk product with a fat content of 2% or more, the MRL also applies to the fat portion. For a milk product with fat content less than 2%, the MRL applied should be 1/50 that specified for 'milk (in the fat)', and should apply to the whole product.
POULTRY
Poultry meat
Poultry meats are the muscular tissues, including adhering fat and skin, from poultry carcases as prepared for wholesale or retail distribution. The entire product may be consumed. Poultry meat includes farmed and game poultry.
Commodities: Chicken meat; Duck meat; Emu meat; Goose meat; Guinea-fowl meat; Ostrich meat; Partridge meat; Pheasant meat; Pigeon meat; Quail meat; Turkey meat.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity (without bones). When the commodity description is qualified by (in the fat) a proportion of adhering fat is analysed and the MRLs apply to the fat.
Poultry, edible Offal
Poultry edible offal is the edible tissues and organs, other than poultry meat and poultry fat, as prepared for wholesale or retail distribution and include liver, gizzard, heart, skin. The entire product may be consumed.
Commodities: Chicken, edible offal of; Duck, edible offal of; Emu, edible offal of; Goose, edible offal of; Ostrich, edible offal of; Turkey, edible offal of.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Note that poultry meat includes any attached skin, but poultry skin on its own (not attached) is considered as 'poultry edible offal'.
Poultry fats
Poultry fats are derived from the fatty tissues of poultry (not processed). The entire product may be consumed.
Commodities: Chicken fat; Duck fat; Goose fat; Turkey fat.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Eggs
Eggs are the reproductive bodies laid by female birds, especially domestic fowl. The edible portion includes egg yolk and egg white after removal of the shell.
Commodities: Chicken eggs; Duck eggs; Goose eggs; Quail eggs.
Portion of the commodity to which the MRL applies (and which is analysed): whole egg whites and yolks combined after removal of shell.
FISH, CRUSTACEANS AND MOLLUSCS
Fish includes freshwater fish, diadromous fish and marine fish.
Diadromous fish
Diadromous fish include species which migrate from the sea to brackish and/or fresh water and in the opposite direction. Some species are domesticated and do not migrate. The fleshy parts of the animals and, to a lesser extent, roe and milt are consumed.
Commodities: Barramundi; Salmon species; Trout species; Eel species
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity including bones and head (in general after removing the digestive tract).
Freshwater fish
Freshwater fish include a variety of species which remain lifelong, including the spawning period, in fresh water. Several species of freshwater fish are domesticated and bred in fish farms. The fleshy parts of the animals and, to a lesser extent, roe and milt are consumed.
Commodities: a variety of species
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity including bones and head (in general after removing the digestive tract).
Marine fish
Marine fish generally live in open seas and are almost exclusively wild species. The fleshy parts of the animals and, to a lesser extent, roe and milt are consumed.
Commodities: a variety of species.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity including bones and head(in general after removing the digestive tract).
Molluscs
Molluscs includes Cephalopods and Coelenterates. Cephalopods and Coelenterates are various species of aquatic animals, wild or cultivated, which have an inedible outer or inner shell (invertebrates). A few species of cultivated edible land snails are included in this group. The edible aquatic molluscs live mainly in brackish water or in the sea.
Commodities: Clams; Cockles; Cuttlefish; Mussels; Octopus; Oysters; Scallops; Sea-cucumbers; Sea urchins; Snails, edible; Squids.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity after removal of shell.
Crustaceans
Crustaceans include various species of aquatic animals, wild and cultivated, which have an inedible chitinous outer shell. A small number of species live in fresh water, but most species live in brackish water and/or in the sea.
Crustaceans are largely prepared for wholesale and retail distribution after catching by cooking or parboiling and deep freezing.
Commodities: Crabs; Crayfish; Lobsters; Prawns; Shrimps.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity or the meat without the outer shell, as prepared for wholesale and retail distribution.
HONEY AND OTHER MISCELLANEOUS PRIMARY FOOD COMMODITIES OF ANIMAL ORIGIN
Honey
Commodity: Honey.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
CROP COMMODITIES
FRUIT
Tropical and sub-tropical fruit - edible peel
Tropical and sub-tropical fruits - edible peel are derived from the immature or mature fruits of a large variety of perennial plants, usually shrubs or trees. The fruits are fully exposed to pesticides applied during the growing season.
The whole fruit may be consumed in a succulent or processed form.
Commodities: Ambarella; Arbutus berry; Babaco; Barbados cherry; Bilimbi; Brazilian cherry (Grumichama); Carambola; Caranda; Carob; Cashew apple; Chinese olive; Coco plum; Cumquats; Date; Fig; Hog plum; Jaboticaba; Jujube; Natal plum; Olives; Otaheite gooseberry; Persimmon, Japanese; Pomerac; Rose apple; Sea grape; Surinam cherry; Tree tomato (Tamarillo).
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity. Dates and olives: Whole commodity after removal of stems and stones but residue calculated and expressed on the whole fruit.
Tropical and sub-tropical fruit - inedible peel
Tropical and sub-tropical fruits - inedible peel are derived from the immature or mature fruits of a large variety of perennial plants, usually shrubs or trees. Fruits are fully exposed to pesticides applied during the growing season but the edible portion is protected by skin, peel or husk. The edible part of the fruits may be consumed in a fresh or processed form.
Commodities: Akee apple; Avocado; Banana (includes banana dwarf); Bread fruit; Canistel; Cherimoya; Custard apple; Doum; Durian; Elephant fruit; Feijoa; Guava; Ilama; Jackfruit; Jambolan; Java apple; Kiwifruit; Longan; Litchi; Mammy apple; Mango; Mangosteen; Marmalade box; Mombin, yellow; Naranjilla; Passionfruit; Papaya (Pawpaw); Persimmon, American; Pineapple; Plantain; Pomegranate; Prickly pear; Pulasan; Rambutan; Rollinia; Sapodilla; Sapote, black; Sapote, green; Sapote, mammey; Sapote, white; Sentul; Soursop; Spanish lime; Star apple; Sugar apple; Tamarind; Tonka bean.
Portion of the commodity to which the MRL applies (and which is analysed): whole fruit. Avocado, mangos and similar fruit with hard seeds: whole commodity after removal of stone but calculated on whole fruit. Banana: whole commodity after removal of any central stem and peduncle. Pineapple: after removal of crown.
Berries and other small fruits
Berries and other small fruits are derived from a variety of perennial plants and shrubs having fruit characterised by a high surface to weight ratio. The fruits are fully exposed to pesticides applied during the growing season. The entire fruit, often including seed, may be consumed in a succulent or processed form.
Commodities: Bilberry; Blackberries; Blueberries; Cranberry; Currants, black, red, white; Dewberries (including Boysenberry, Loganberry and Youngberry); Elderberries; Gooseberry; Grapes; Juneberries; Mulberries; Raspberries, Red, Black; Rose hips; Strawberry; Vaccinium berries.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity after removal of caps and stems. Currants: fruit with stem.
Citrus fruits
Citrus fruits are produced on trees and shrubs of the family Rutaceae. These fruits are characterised by aromatic oily peel, globular form and interior segments of juice-filled vesicles. The fruit is fully exposed to pesticides applied during the growing season. Post-harvest treatments with pesticides and liquid waxes are often carried out to avoid deterioration due to fungal diseases, insect pests or loss of moisture. The fruit pulp may be consumed in succulent form and as a juice. The entire fruit may be used for preserves.
Commodities: Citron; Grapefruit; Lemon; Lime; Mandarins; Oranges, sweet, sour; Shaddock (Pomelo); Tangelo; Tangors.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Pome fruits
Pome fruits are produced on trees and shrubs belonging to certain genera of the rose family (Rosaceae), especially the genera Malus and Pyrus. They are characterised by fleshy tissue surrounding a core consisting of parchment-like carpels enclosing the seeds.
Pome fruits are fully exposed to pesticides applied during the growing season. Post-harvest treatments directly after harvest may also occur. The entire fruit, except the core, may be consumed in the succulent form or after processing.
Commodities: Apple; Crab-apple; Loquat; Medlar; Pear; Quince.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity after removal of stems.
Stone fruits
Stone fruits are produced on trees belonging to the genus Prunus of the family Rosaceae. They are characterised by fleshy tissue surrounding a single hard shelled seed. The entire fruit, except the seed, may be consumed in a succulent or processed form. The fruit is fully exposed to pesticides applied during the growing season. Dipping of fruit immediately after harvest, especially with fungicides, may also occur.
Commodities: Apricot; Cherries; Nectarine; Peach; Plums*.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity after removal of stems and stones, but the residue calculated and expressed on the whole commodity without stem.
*where plums is specified as '(including Prunes)' it includes all relevant prunes.
VEGETABLES
Brassica (cole or cabbage) vegetables
Cole vegetables (cabbage and flowerhead brassicas) are foods derived from the leafy heads and stems of plants belonging to the genus Brassica of the family Cruciferae. The edible part of the crop is partly protected from pesticides applied during the growing season by outer leaves, or skin. The entire vegetable after discarding obviously decomposed or withered leaves may be consumed.
Commodities: Broccoli; Broccoli, Chinese; Brussels sprouts; Cabbages, head; Cauliflower; Kohlrabi.
Portion of the commodity to which the MRL applies (and which is analysed): Head cabbages and kohlrabi, whole commodity as marketed, after removal of obviously decomposed or withered leaves. Cauliflower and broccoli: flower heads (immature inflorescence only). Brussels sprouts: 'buttons' only.
Bulb vegetables
Bulb vegetables are pungent, highly flavoured bulbous vegetables derived from fleshy scale bulbs of the genus Allium of the lily family (Liliaceae). Bulb fennel has been included in this group as the bulb-like growth of this commodity gives rise to similar residues. The subterranean parts of the bulbs and shoots are protected from direct exposure to pesticides during the growing season. Although chives are alliums they have been classified with herbs. The entire bulb may be consumed after removal of the parchment-like skin. The leaves and stems of some species or cultivars may also be consumed.
Commodities: Fennel, bulb; Garlic; Leek; Onion, bulb; Onion, Chinese; Onion, Welsh; Shallot; Spring onion; Tree onion.
Portion of the commodity to which the MRL applies (and which is analysed): Bulb/dry. Onions and garlic: Whole commodity after removal of roots and adhering soil and whatever parchment skin is easily detached. Leeks and spring onions: Whole vegetable after removal of roots and adhering soil.
Fruiting vegetables, cucurbits
Fruiting vegetables, Cucurbits are derived from the immature and mature fruits of various plants, belonging to the botanical family Cucurbitaceae. These vegetables are fully exposed to pesticides during the period of fruit development. The edible portion of those fruits of which the inedible peel is discarded before consumption is protected from most pesticides by the skin or peel, except from pesticides with a systemic action.
The entire fruiting vegetable or the edible portion after discarding the inedible peel may be consumed in the fresh form or after processing.
Commodities: Balsam apple; Balsam pear; Bottle gourd; Chayote; Cucumber; Gherkin; Loofah; Melons, except Watermelon; Pumpkins; Snake gourd; Squash, summer (including Zucchini); Squash, winter; Watermelon.
Portion of the commodity to which the MRL applies (and which is analysed): Whole commodity after removal of stems.
Fruiting vegetables, other than cucurbits
Fruiting vegetables, other than Cucurbits are derived from the immature and mature fruits of various plants, usually annual vines or bushes. The group includes edible fungi and mushrooms, being comparable organs of lower plants. The entire fruiting vegetable or the edible portion after discarding husks or peels may be consumed in a fresh form or after processing. The vegetables of this group are fully exposed to pesticides applied during the period of fruit development, except those of which the edible portion is covered by husks, such as sweet corn.
Commodities: Cape gooseberry (ground cherries); Egg plant; Fungi, edible; Mushrooms; Okra; Pepino; Peppers, sweet, Chilli; Roselle; Sweet corn*; Tomato.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity after removal of stems. Mushrooms: Whole commodity. Sweet corn and fresh corn: kernels plus cob without husk.
*sweet corn is specified as either '(corn-on-the-cob)' to indicate that the MRL is set on the cob plus kernels, or as '(kernels)' to indicate that the MRL is set on the kernels only.
Leafy vegetables (including brassica leafy vegetables)
Leafy vegetables are foods derived from the leaves of a wide variety of edible plants. They are characterised by a high surface to weight ratio. The leaves are fully exposed to pesticides applied during the growing season. The entire leaf may be consumed either fresh or after processing.
Commodities: Amaranth; Box thorn; Chard (silver beet); Chervil; Chicory leaves; Chinese cabbage (Pe-tsai); Choisum; Cress, garden; Dandelion; Dock; Endive; Grape leaves; Indian mustard; Japanese greens; Kale; Kangkung; Komatsuma; Lettuce, Head; Lettuce, Leaf; Marsh marigold; Mustard greens; New Zealand spinach; Pak-choi; Pokeweed; Purslane; Radish leaves (including radish tops); Rape greens; Rucola; Sowthistle; Spinach; Turnip greens; Watercress.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity after removal of obviously decomposed or withered leaves.
Legume vegetables
Legume vegetables are derived from the succulent seed and immature pods of leguminous plants commonly known as beans and peas. Pods are fully exposed to pesticides during the growing season, whereas the succulent seed is protected within the pod from most pesticides, except pesticides with systemic action.
Commodities: Beans, except broad bean and soya bean; Broad bean (green pods and immature seeds); Chick-pea (green pods); Cluster bean (young pods); Common bean (pods and/or immature seeds); Cowpea (immature pods); Garden pea (young pods); Garden pea, shelled; Goa bean (immature pods); Haricot bean (green pods and/or immature seeds); Hyacinth bean (young pods, immature seeds); Lentil (young pods); Lima bean (young pods and/or immature beans); Lupin; Mung bean (green pods); Pigeon pea (green pods and/or young green seeds); Podded pea (young pods); Snap bean (immature seeds); Soya bean (immature seeds);Vetch.
Common bean (pods and/or immature seeds) includes Dwarf bean (immature pods and/or seeds); Field bean (green pods); Flageolet (fresh beans); French bean (immature pods and seeds); Green bean (green pods and immature seeds); Kidney bean (pods and/or immature seeds); Navy bean (young pods and/or immature seeds) and Runner bean (green pods and seeds).
Podded pea (young pods) includes sugar pea (young pods) and snow pea.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity (seed plus pod) unless otherwise specified.
Pulses
Pulses are derived from the mature seeds, naturally or artificially dried, of leguminous plants known as beans (dry) and peas (dry). The seeds in the pods are protected from most pesticides applied during the growing season except pesticides which show a systemic action. There may be registered post harvest treatments for dried peas and beans.
Commodities: Beans (dry); Peas (dry); Adzuki bean (dry); Broad bean (dry); Chick-pea (dry); Common bean (dry); Cowpea (dry); Field pea (dry); Hyacinth bean (dry); Lentil (dry); Lima bean (dry); Lupin (dry); Mung bean (dry); Pigeon pea (dry); Soya bean (dry).
Common bean (dry) includes Dwarf bean (dry); Field bean (dry); Flageolet (dry); Kidney bean (dry); Navy bean (dry).
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity (dried seed only).
Root and tuber vegetables
Root and tuber vegetables are the starchy enlarged solid roots, tubers, corms or rhizomes, mostly subterranean, of various species of plants. The underground location protects the edible portion from most pesticides applied to the aerial parts of the crop during the growing season, however the commodities in this group are exposed to pesticide residues from soil treatments. The entire vegetable may be consumed in the form of fresh or processed foods.
Commodities: Arrowroot; Beetroot; Canna, edible; Carrot; Cassava; Celeriac; Chicory, roots; Horseradish; Jerusalem artichoke; Parsnip; Potato; Radish; Radish, Japanese; Salsify; Scorzonera; Sugar beet; Swede; Sweet potato; Taro; Turnip, garden; Yams.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity after removing tops. Remove adhering soil (eg by rinsing in running water or by gentle brushing of the dry commodity).
Stalk and stem vegetables
Stalk and stem vegetables are the edible stalks, leaf stems or immature shoots from a variety of annual or perennial plants. Globe artichokes have been included in this group. Depending upon the part of the crop used for consumption and the growing practices, stalk and stem vegetables are exposed, in varying degrees, to pesticides applied during the growing season. Stalk and stem vegetables may be consumed in whole or in part and in the form of fresh, dried or processed foods.
Commodities: Artichoke, globe; Asparagus; Bamboo shoots; Celery; Celtuce; Palm hearts; Rhubarb; Witloof chicory.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity after removal of obviously decomposed or withered leaves. Rhubarb: leaf stems only. Globe artichoke: flowerhead only. Celery and asparagus: remove adhering soil.
GRASSES
Cereal Grains
Cereal grains are derived from the (heads) of starchy seeds produced by a variety of plants, primarily of the grass family (Gramineae). The edible seeds are protected to varying degrees from pesticides applied during the growing season by husks. Husks are removed before processing and/or consumption. There may be registered post harvest treatments for cereal grains.
Commodities: Barley; Buckwheat; Maize; Millet; Oats; Popcorn; Rice*; Rye; Sorghum; Triticale; Wheat; Wild rice.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity
* 'Rice' means 'Rice in Husk.'
Grasses for sugar or syrup production
Grasses for sugar or syrup production, includes species of grasses with a high sugar content especially in the stem. The stems are mainly used for sugar or syrup production.
Commodities: Sugar cane.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
NUTS AND SEEDS
Tree nuts
Tree nuts are the seeds of a variety of trees and shrubs which are characterised by a hard inedible shell enclosing an oily seed. The seed is protected from pesticides applied during the growing season by the shell and other parts of the fruit. The edible portion of the nut is consumed in succulent, dried or processed forms.
Commodities: Almonds; Beech nuts; Brazil nut; Cashew nut; Chestnuts; Coconut; Hazelnuts; Hickory nuts; Japanese horse-chestnut; Macadamia nuts; Pecan; Pine nuts; Pili nuts; Pistachio nuts; Sapucaia nut; Walnuts.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity after removal of shell. Chestnuts: whole in skin.
Oilseed
Oilseed consists of seeds from a variety of plants used in the production of edible vegetable oils. Some oilseeds are used directly, or after slight processing, as food or for food flavouring. Oilseeds are protected from pesticides applied during the growing season by the shell or husk.
Commodities: Acacia seed; Cotton seed; Linseed; Mustard seed; Palm nut; Peanut; Plantago ovata seed; Poppy seed; Rape seed; Safflower seed; Sesame seed; Sunflower seed.
Portion of the commodity to which the MRL applies (and which is analysed): seed or kernels, after removal of shell or husk.
Seed for beverages and sweets
Seeds for beverages and sweets are derived from tropical and sub-tropical trees and shrubs. These seeds are protected from pesticides applied during the growing season by the shell or other parts of the fruit.
Commodities: Cacao beans; Coffee beans; Cola nuts.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
HERBS AND SPICES
Herbs
Herbs consist of leaves, flowers, stems and roots from a variety of herbaceous plants, used in relatively small amounts as condiments to flavour foods or beverages. They are used either in fresh or naturally dried form. Herbs are fully exposed to pesticides applied during the growing season. There may be registered post-harvest treatments for dried herbs.
Commodities: Angelica; Balm leaves (Melissa officinalis); Basil; Bay leaves; Burnet, great (Banguisorba officinalis); Burnet, salad; Burning bush (Dictamnus albus); Catmint; Celery leaves; Chives; Curry leaves; Dill (Anethum graveolens); Fennel; Hops; Horehound; Hyssop; Kaffir lime leaves; Lavender; Lemon balm; Lemon grass; Lemon verbana; Lovage; Marigold flowers (Calendula officinalis); Marjoram; Mints; Mizuna; Nasturtium leaves (Tropaeolum majus L.); Parsley; Rosemary; Rue (Ruta graveolens); Sage; Sassafras leaves; Savoury, summer, winter; Sorrel; Sweet cicely; Tansy; Tarragon; Thyme; Winter cress; Wintergreen leaves (Gaultheria procumbens L.); Woodruff (Asperula odorata); Wormwoods (Artemisia spp).
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Spices
Spices consist of the aromatic seeds, roots, berries or other fruits from a variety of plants, which are used in relatively small quantities to flavour foods. Spices are exposed in varying degrees to pesticides applied during the growing season. There may be registered post harvest treatments for dried spices.
Commodities: Angelica seed; Anise seed; Calamus root; Caper buds; Caraway seed; Cardamom seed; Cassia buds; Celery seed; Cinnamon bark; Cloves; Coriander, seed; Cumin seed; Dill seed; Elecampane root; Fennel seed; Fenugreek seed; Galangal, rhizomes; Ginger, root; Grains of paradise; Juniper berry; Licorice root; Lovage seed; Mace; Nasturtium pods; Nutmeg; Pepper, black, white; Pepper, long; Pimento, fruit; Tonka bean; Turmeric, root; Vanilla, beans.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
PROCESSED FOODS OF PLANT AND ANIMAL ORIGIN
DERIVED EDIBLE COMMODITIES OF PLANT ORIGIN
'Derived edible products' are foods or edible substances isolated from primary food commodities or raw agricultural commodities using physical, biological or chemical processing. This includes groups such as vegetable oils (crude and refined), by-products of the fractionation of cereals and teas (fermented and dried).
Cereal grain milling fractions
This group includes milling fractions of cereal grains at the final stage of milling and preparation in the fractions, and includes processed brans.
Commodities: Cereal brans, processed; Maize flour; Maize meal; Rice bran, processed; Rye bran, processed; Rye flour; Rye wholemeal; Wheat bran, processed; Wheat germ; Wheat flour; Wheat wholemeal.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Tea
Teas are derived from the leaves of several plants, principally Camellia sinensis. They are used mainly in a fermented and dried form or only as dried leaves for the preparation of infusions.
Commodities: Tea, green, black
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Vegetable oils, crude
This group includes the crude vegetable oils derived from oil seed, tropical and sub-tropical oil-containing fruits such as olives, and some pulses. Exposure to pesticides is through pre-harvest treatment of the relevant crops or post-harvest treatment of the oilseeds or oil-containing pulses.
Commodities: Vegetable oils, crude; Cotton seed oil, crude; Coconut oil, crude; Maize oil, crude; Linola oil, crude; Olive oil, crude; Palm oil, crude; Palm kernel oil, crude; Peanut oil, crude; Rape seed oil, crude; Safflower seed oil, crude; Sesame seed oil, crude; Soya bean oil, crude.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Vegetable oils, edible
Vegetable oils, edible are derived from the crude oils through a refining and/or clarifying process. Exposure to pesticides is through pre-harvest treatment of the relevant crops or post-harvest treatment of the oilseeds or oil-containing pulses.
Commodities: Vegetable oils, edible; Cotton seed oil, edible; Coconut oil, refined; Linola oil, edible; Maize oil, edible; Olive oil, refined; Palm oil, edible; Palm kernel oil, edible; Peanut oil, edible; Rape seed oil, edible; Safflower seed oil, edible; Sesame seed oil, edible; Soya bean oil, refined; Sunflower seed oil, edible.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Manufactured multi-ingredient cereal products
The commodities of this group are manufactured with several ingredients; products derived from cereal grains however form the major ingredient.
Commodities: Bread and other cooked cereal products; Maize bread; Rye bread; White bread; Wholemeal bread.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Miscellaneous
Commodities: Olives, processed; Peppermint oil; Sugar cane molasses.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
SECONDARY COMMODITIES OF PLANT ORIGIN
The term 'Secondary food commodity' refers to a primary food commodity which has undergone simple processing, such as removal of certain portions, drying (except natural drying), husking, and comminution, which do not basically alter the composition or identity of the product. For the commodities referred to in dried fruits, dried vegetables and dried herbs refer to the commodity groupings for fruits, vegetables and herbs. Naturally field dried mature crops such as pulses or cereal grains are not considered as secondary food commodities.
Dried fruits
Dried fruits are generally artificially dried. Exposure to pesticides may arise from pre-harvest application, post-harvest treatment of the fruits before processing, or treatment of the dried fruit to avoid losses during transport and distribution.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity after removal of stones, but the residue is calculated on the whole commodity.
Dried herbs
Dried herbs are generally artificially dried and often comminuted. Exposure to pesticides is from pre-harvest applications and/or treatment of the dry commodities.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Dried vegetables
Dried vegetables are generally artificially dried and often comminuted. Exposure to pesticides is from pre-harvest application and/or treatment of the dry commodities.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Milled cereal products (early milling stages)
The group 'milled cereal products (early milling stages)' includes the early milling fractions of cereal grains, except buckwheat, such as husked rice, polished rice and the unprocessed cereal grain brans. Exposure to pesticides is through pre-harvest treatments of the growing cereal grain crop and especially through post-harvest treatment of cereal grains.
Commodities: Bran, unprocessed; Rice bran, unprocessed; Rice, husked; Rice, polished; Rye bran, unprocessed; Wheat bran, unprocessed.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
SECONDARY COMMODITIES OF ANIMAL ORIGIN
The term 'secondary food commodity' refers to a primary food commodity which has undergone simple processing, such as removal of certain portions, drying, and comminution, which do not basically alter the composition or identity of the commodity.
Animal fats, processed
This group includes rendered or extracted (possibly refined and/or clarified) fats from mammals and poultry and fats and oils derived from fish.
Commodities: Tallow and lard from cattle, goats, pigs and sheep; Poultry fats, processed.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Dried meat and fish products
For the commodities referred to in dried meat and dried fish products refer to the commodity groupings for meat and fish. Dried meat and fish products includes naturally or artificially dried meat products and dried fish, mainly marine fish.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Milk fats
Milk fats are the fatty ingredients derived from the milk of various mammals.
Portion of the commodity to which the MRL applies (and which is analysed): whole commodity.
Standard 1.4.3
Articles and Materials in Contact with Food
Purpose
This Standard provides permission for articles and materials to be in contact with food in accordance with the conditions set out in this Standard. Standard 1.4.1 sets out the maximum levels for a number of metal and non-metal contaminants and natural toxicants that may be present in food as a result of contact with the articles and materials regulated in this Standard.
Table of Provisions
1 Interpretation
2 Permission for articles and materials
Clauses
1 Interpretation
In this Standard -
articles and materials means any materials in contact with food, including packaging material, which may enclose materials such as moisture absorbers, mould inhibitors, oxygen absorbers, promotional materials, writing or other graphics.
2 Permission for articles and materials
Articles and materials may be placed in contact with food, provided such articles or materials, if taken into the mouth, are not -
(a) capable of being swallowed or of obstructing any alimentary or respiratory passage; and
(b) otherwise likely to cause bodily harm, distress or discomfort.
Editorial note:
This Code does not specify details of materials to be added to or used to produce food packaging materials or articles in contact with food. It is the responsibility of food manufacturers and retailers to ensure that their products are safe and that they comply with all relevant legislation.
Standards Australia has developed an Australian Standard for Plastics Materials for Food Contact Use, Australian Standard AS2070 -1999.
Standard 1.4.4
Prohibited and Restricted Plants and Fungi
Purpose
This standard regulates plants and fungi. It lists the species of plants and fungi that must not be added to food or offered for sale as food. It also lists the species of plants and fungi that may not be used in food except as a source of a flavouring substance.
Table of Provisions
1 Prohibited plants and fungi
2 Restricted plants and fungi
Schedule 1 - Prohibited plants and fungi
Schedule 2 - Restricted plants and fungi
Clauses
1 Prohibited plants and fungi
(1) A plant or fungus, or a part or a derivative of a plant or fungus listed in Schedule 1, or any substance derived therefrom, must not be intentionally added to food or offered for sale as food.
(2) Eurythroxylum coca (coca bush) or any substance derived therefrom must not be present in a food unless the cocaine has been removed.
Editorial note:
Subclause (1) is not intended to prohibit the unintentional addition of plants and fungi to food that occur within the bounds of recognised acceptable Good Agricultural Practice or Good Manufacturing Practice. If a public health and safety concern is identified because of the presence of such substances, they will be addressed through the setting of a limit on these substances in final food products.
2 Restricted plants and fungi
A plant or fungus, or a part or a derivative of a plant or fungus listed in Schedule 2, or any substance derived therefrom, may only be added to or be present in a food if it complies with the requirements for natural toxicants from the addition of a flavouring substance in the Table to clause 4 of Standard 1.4.1.
Editorial Note:
Clause 4 of Standard 1.4.1 imposes maximum levels of natural toxicants arising from the use of certain flavouring substances.
Standard 1.3.1 regulates food additives, including the addition and presence of flavourings in food.
Schedule 1
Prohibited Plants and Fungi
Column 1 Column 2
Species name Common name
Abrus cantoniensis
Abrus precatorius Jequirity seeds
Acokanthera schimperi Arrow poison tree
Aconitum spp. Aconite
Acorus calamus Calamus oil
Adonis vernalis False hellebore, Spring adonis
Aesculus hippocastanum Horse chestnut, Buckeye
Alocasia macrorrhiza Cunjevoi, Elephant ear, Kape, 'Ape, Ta'amu
Alstonia constricta Alstonia
Amanita muscaria Agaricus, Fly agaric
Amanita spp. Amanita Mushroom
Ammi spp. Bishops weed, Khella
Ammi visnaga Bisnaga, Khella
Anadenanthera peregrina Cohoba yope, Niopo
Anchusa officinalis Bugloss
Apocynum androsaemifolium Bitter root, Spreading dogbane
Apocynum cannabinum Canadian hemp, Dogbane, Indian hemp
Areca catechu nut Betel nut
Argyreia nervosa Woolly morning glory
Aristolochia spp. Birthwort, Snakeroot
Arnica spp. Arnica
Artemisia absinthium Common wormwood
Artemisia cina Berg Levant wormseed
Artemisia maritima Levant wormseed
Artemisia vulgaris Mugwort
Atropa belladonna Deadly nightshade, Dwale
Banisteriopsis spp. Banisteria, Caapi
Borago officinalis Borage
Brachyglottis spp. Rangiora
Brunfelsia uniflora Manaca, Mercury
Bryonia alba European white bryony
Schedule 1 (cont)
Prohibited Plants and Fungi
Column 1 Column 2
Species name Common name
Bryonia dioica White bryony
Cacalia spp.
Calotropis spp. Calotropis
Cannabis spp. Hemp, Marijuana
Catha edulis Khat, Chat
Catharanthus spp. Periwinkle
Cestrum nocturnum Queen of the night, Night blooming jessamine
Chelidonium majus Common celandine, Greater celandine
Chenopodium ambrosioides Wormseed, Mexican goosefoot, Pigweed, America wormseed
Cicuta virosa Cowbane, European water hemlock
Clitocybe spp. Fungi
Colchicum autumnale Autumn crocus, Meadow saffron
Conium maculatum Hemlock
Conocybe siligineoides Ya'nte
Conocybe spp.
Convallaria majalisCopelandia spp. Lily of the ValleyFungi
Coprinus atramentarius Common ink cap
Coriaria spp. Tutu, Tuupaakihi, Puuhou, Toot
Cornyocarpus laevigatus seed Karaka kernel, New Zealand laurel
Coronilla spp. Crown vetch
Cortinarius spp. Fungi
Coryanthe yohimbe Yohimbe
Crotolaria spp. Crotolaria
Croton tiglium Croton, Purging croton
Cycas media* Zamia palm
Cynoglossum officinale Hounds tongue, Beggar's lice
Cytisus scoparius* ( see Sarothamnus scoparius)
Daphne spp. Daphne, Mezereum, Spurge laurel
Datura stramonium Jimson weed, Datura, Thornapple
Delphinium spp. Larkspur, Stavesacre
Digitalis purpurea Foxglove
Dryopteris filix-mas Male fern
Duboisia spp. Corkwood, Pituri
Echium plantagineum Pattersons curse, Salvation Jane
Echium vulgare Viper's bugloss
Entoloma sinuatus Fungus
Ephedra sinica Ma-huang
Erysimum canescens
Schedule 1 (cont)
Prohibited Plants and Fungi
Column 1 Column 2
Species name Common name
Euonymus europaeus Spindle tree, Skewer wood
Eupatorium rugosum White snakeroot
Euphorbia spp. Euphorbia, Milkweed, Spurge, Pennyroyal oil
Farfugium japonicum
Galanthus nivalis Snowdrop
Galerina spp. Fungi
Gelsemium sempervirens Yellow Jessamine, Gelsemium
Gymnopilus spp. Fungi
Gyromitra esculenta False morel
Haemadictyon amazonica Yage
Heliotropium spp. Heliotrope
Helleborous niger Black hellebore, Christmas rose
Hemerocallis fulva Pale day lily
Hippomane mancinella Manzanillo
Homeria breyniana (see Homeria collina)
Homeria collina One-leaved cape tulip
Homeria miniata Two-leaved cape tulip
Hydrastis canadensis Goldenseal root or its extract
Hydnocarpus anthelmentica Chalmoogra seed
Hyoscyamus nigerHypholoma fasciculare Black henbane, Stinking nightshadeSulphur tuft
Ilex aquifolium Holly, English holly
Inocybe spp. Fungi
Ipomoea burmanni Morning glory
Ipomoea hederacea Morning glory
Ipomoea tricolor* (see Ipomoea violacea)
Ipomoea violacea Morning glory
Juniperus sabina oilKalmia latifolia Savin oilCalico bush, Mountain Laurel, Ivy Bush
Laburnum anagyroides Laburnum, Golden chain, Golden rain, Bean tree
Lantana camaraLaurelia nova-zelandiae LantanaPukatea
Lepiota morgani Fungus
Lithospermum spp.
Lobelia inflata Indian tobacco, Lobelia
Lophophora spp. Peyote
Lycium ferocissimum Boxthorn, African boxthorn
Mahonia aquifolia Oregon grape or Mountain grape root or its extract
Schedule 1 (cont)
Prohibited Plants and Fungi
Column 1 Column 2
Species name Common name
Mandragora officinarum European mandrake
Melia azedarach White cedar, Indian bead tree, Chinaberry
Menispermum canadense Yellow parilla, Moonseed
Myoporum laetum Ngaio, Kaio
Narcissus jonquille Narcissus, Daffodil, Jonquil
Narcissus poeticus Narcissus, Daffodil, Jonquil
Narcissus pseudonarcissus Narcissus, Daffodil, Jonquil
Nerium oleander Oleander
Oenanthe aquatica* (see Oenanthe phellandrium)
Oenanthe phellandrium Water fennel, Water dropwort
Omphalotus spp. Fungi
Opuntia cylindrica San Pedro cactus, Cane cactus
Panaeolus spp. Fungi
Papaver bracteatum Oriental poppy
Papaver somniferum (other than seeds) Opium poppy
Pausinystalia yohimbe* (see Coryanthe yohimbe)
Peganum harmala Wild rue
Petasites spp. Butterbur
Peumus boldus Boldo
Phoradendron flavascens* (see Viscum flavescens)
Phoradendron serotinum* (see Viscum flavescens)
Phoradendron tomentosum* (see Viscum flavescens)
Physostigma venenosum Calabar bean, Ordeal bean
Phytolacca decandra Red pokeweed, Poke root
Phytolacca americana (see Phytolacca decandra)
Phytolacca octandra Inkweed, Red ink plant, Dyeberry
Pilocarpus spp.
Piptadenia macrocarpa Cebil colorado, Cura pag
Piptadenia peregrina Cohoba, Coxoba, Yoke
Pithomyces chartarumPlugeus spp. FungusFungi
Podophyllum peltatum American mandrake, Mayapple, Podophyllum
Prestonia amazonica (see Haemodictyon amazonica)
Schedule 1 (cont)
Prohibited Plants and Fungi
Column 1 Column 2
Species name Common name
Prunus laurocerasus Cherry laurel
Psoralea corylifolia Malay tea
Psylocybe spp. Fungi
Pteridium aquilinum Bracken Fern
Pulmonaria spp. Lungwort
Punica granatum stem and root bark Pomegranate
Rauwolfia spp. Devil pepper, Rauwolfia
Ricinus communis Castor bean, Castor oil plant
Robinia pseudoacacia Black locust, False acacia
Sanguinaria canadensis Bloodroot, Bloodwort
Sarothamnus scoparius Common broom
Scopolia carniolica Scopolia
Senecio aureus Golden ragwort
Senecio spp. Ragwort
Solanum aviculare Poroporo, Pooporo, Kohoho, Bullibulli
Solanum diflorum False Jerusalem cherry
Solanum dulcamara Bittersweet twigs, Blue bindweed, Woody nightshade, Nightshade
Solanum lactinatum* (see Solanum aviculare)
Solanum linnaenum (see Solanum sodomeum)
Solanum nigrum Black nightshade
Solanum pseudocapsicum Jerusalem cherries
Solanum sodomeum Apple of Sodom
Sophora microphylla Kowhai
Sophora secundiflora Mescal bean
Spartium junceum Spanish broom
Spigela marilandica Pinkroot, Worm grass
Strophanthus gratus Strophanthus
Strophanthus kombe Strophanthus
Stropharia cubensis Fungus
Strychnos gautheriana Hoang nan
Strychnos ignatii Ignatious bean
Strychnos malaccensis*(see Strychnos gautheriana)
Strychnos nux-vomica Poison nut, Nux vomica
Symphytum asperum Prickley comfrey
Symphytum officinale Common comfrey
Symphytum X uplandicum Russian comfrey
Tamus communis Blackeye root, Black bryony
Taxus baccata Yew, European yew, Common yew
Schedule 1 (cont)
Prohibited Plants and Fungi
Column 1 Column 2
Species name Common name
Thevetia neriifolia* (see Thevetia peruviana)
Thevetia peruviana Snake nut
Trichodesma africana
Tricholoma muscarium Fungus
Tussilago farfara Coltsfoot
Veratrum spp. Hellebore
Vinca spp. Periwinkle
Virola sebifera Cuajo negro, Camaticaro
Viscum album European mistletoe berries
Viscum flavescens American mistletoe
Xysmalobium undulatum Uzara, Thornbush
Zamia integrifolia* Coonties, Florida arrowroot
* Not an Australian Approved Name.
Editorial note:
Requirements relating to Kava (Piper methysticum) are contained in Standard 2.6.3 of this Code.
Schedule 2
Restricted Plants and Fungi
Column 1 Column 2 Column 3
Species name Common Name Natural Toxicant
Chrysanthemum balsamita Costmary Thujone
Chrysanthemum parthenium* see Tanacetum parthenium
Cinchona spp. Cinchona Quinine
Cinnamomum camphora Camphor tree oil Safrole, coumarin
Cinnamomum micranthum Micranthum oil Safrole, coumarin
Hedeoma pulegioides oil* American pennyroyalWhite snakeroot oil Pulegone
Hypericum perforatum St John's wort Hypericine
Mentha pulegium oil European pennyroyal oil Pulegone
Sassafras albidum American sassafras oil Safrole
Sassafras officinale* (see Sassafras albidum)
Tanacetum balsamita (see Chrysanthemum balsamita)
Tanacetum parthenium Feverfew Santonin
Tanacetum vulgare Tansy oil Thujone
Thuja occidentalis Thuja, White cedar Thujone
* Not an Australian Approved Name.
Standard 1.5.1
Novel Foods
(Note: Clause 2 Takes Effect on 16 June 2001)
Purpose
This Standard regulates the sale of novel food and novel food ingredients. This Standard prohibits the sale of these foods unless they are listed in the Table to clause 2, and comply with any special conditions of use in that Table. The specific permission may impose conditions relating to matters such as the need for preparation or cooking instructions, warning statements or other advice, or the need to meet specific requirements of composition or purity.
The purpose of this Standard is to ensure that non-traditional foods which have features or characteristics which raise safety concerns will undergo a risk-based safety assessment before they are offered for retail for direct consumption in Australia and/or New Zealand.
The Authority will assess the safety for human consumption of each novel food prior to its inclusion in the Table. The safety assessment will be performed in accordance with the Authority's safety assessment guidelines.
Foods produced using gene technology and foods which have been irradiated are regulated in Standards 1.5.2 and 1.5.3 respectively.
Table of Provisions
1 Definitions
2 Sale of novel foods
Clauses
1 Definitions
In this Standard-
non-traditional food means a food which does not have a history of significant human consumption by the broad community in Australia or New Zealand.
novel food means a non-traditional food for which there is insufficient knowledge in the broad community to enable safe use in the form or context in which it is presented, taking into account -
(a) the composition or structure of the product; or
(b) levels of undesirable substances in the product; or
(c) known potential for adverse effects in humans; or
(d) traditional preparation and cooking methods; or
(e) patterns and levels of consumption of the product.
Editorial Note
Novel food includes novel foods used as ingredients in another food.
2 Sale of novel foods
A novel food must not be sold by way of retail sale as food or for use as a food ingredient unless it is listed in column 1 of the Table to this clause and complies with the conditions of use, if any, specified in column 2.
Table to clause 2
Column 1Novel Food Column 2Conditions of Use
Standard 1.5.2
Food Produced Using Gene Technology
Purpose
Division 1 of this Standard addresses health and safety requirements, regulating the sale of food produced using gene technology, other than additives and processing aids. The Standard prohibits the sale and use of these foods unless they are included in the Table to clause 2 and comply with any special conditions in that Table.
The Authority will assess the safety for human consumption of each food produced using gene technology or such class of food prior to its inclusion in the Table. The safety assessment will be performed according to the Authority's approved safety assessment criteria.
Additives and processing aids which are produced using gene technology are not regulated in Division 1 of this Standard. Other Standards in this Code regulate additives and processing aids and require pre-market approval for these substances.
Division 2 of this Standard specifies labelling and other information requirements for foods, including food additives and processing aids, produced using gene technology.
Table of Provisions
Division 1 - Sale and use of food produced using gene technology
1 Interpretation
2 General prohibition on the sale and use of food produced using gene technology
3 Exemption to general prohibition on sale and use
Division 2 - Labelling etc of food produced using gene technology
4 Interpretation and Application
5 Labelling of genetically modified food
6 Labelling of food which is not genetically modified
7 Additional labelling/information requirements
Clauses
Division 1 - Sale and use of food produced using gene technology
1 Interpretation
For the purposes of this Standard -
a food produced using gene technology means a food which has been derived or developed from an organism which has been modified by gene technology.
Editorial note:
This definition does not include a food derived from an animal or other organism which has been fed food produced using gene technology, unless the animal or organism itself is a product of gene technology.
gene technology means recombinant DNA techniques that alter the heritable genetic material of living cells or organisms.
2 General prohibition on the sale and use of food produced using gene technology
A food produced using gene technology, other than a substance regulated as a food additive or processing aid, must not be sold or used as an ingredient or component of any food unless it is listed in Column 1 of the Table to this clause and complies with the conditions, if any, specified in Column 2.
Table to clause 2
Column 1Food produced using gene technology Column 2Special conditions
Oil derived from glyphosate-tolerant canola line GT73
Food derived from glyphosate-tolerant corn line GA21
Food derived from insect-protected corn line MON 810
Oil and linters derived from glyphosate-tolerant cotton line 1445
Oil and linters derived from insect-protected cotton lines 531, 757 and 1076
Food derived from glyphosate-tolerant soybean line 40-3-2
Food derived from high oleic acid soybean lines G94-1, G94-19 and G168 The label on or attached to a package of a food derived from high oleic acid soy bean lines G94-1, G94-19 and G168 must include a statement to the effect that the food has been genetically modified to contain high levels of oleic acid
3 Exemption to general prohibition on sale and use
(1) For the purposes of this clause -
(a) the Act means the Australia New Zealand Food Authority Act 1991;
(b) the Authority means the Australia New Zealand Food Authority established under the Act;
(c) the Council means the Australia New Zealand Food Standards Council.
(2) The prohibition in clause 2 does not apply to a food produced using gene technology where -
(a) that food is the subject of an application under section 12 of the Act to vary the Table to that clause;
(b) the application has been accepted in accordance with section 13 of the Act by the Authority on or before 30 April 1999;
(c) the Authority has evidence that that food, in one or more countries, other than Australia or New Zealand, is lawfully permitted to be sold or used as an ingredient or component, by a national food regulatory agency; and
(d) the Council has not become aware of evidence that that food poses a significant risk to public health and safety.
Division 2 - Labelling etc of food produced using gene technology
4 Interpretation and Application
(1) For the purposes of this Division -
genetically modified food means food that is, or contains as an ingredient, including a processing aid, a food produced using gene technology which -
(a) contains novel DNA and/or novel protein; or
(b) has altered characteristics;
but does not include -
(c) highly refined food, other than that with altered characteristics, where the effect of the refining process is to remove novel DNA and/or novel protein;
(d) a processing aid or food additive, except where novel DNA and/or novel protein from the processing aid or food additive remains present in the food to which it has been added;
(e) flavours present in the food in a concentration no more than 1g/kg; or
(f) a food, ingredient, or processing aid in which genetically modified food is unintentionally present in a quantity of no more than 10g/kg per ingredient.
altered characteristics means any of the matters specified in paragraphs 7(a), (b), (c) or (d) of this Standard.
novel DNA and/or novel protein means DNA or a protein which, as a result of the use of gene technology, is different in chemical sequence or structure from DNA or protein present in counterpart food which has not been produced using gene technology.
(2) Any statement required by clause 5 may be contained in the statement of ingredients where the genetically modified food is an ingredient or processing aid.
(3) Where genetically modified food is displayed for retail sale other than in a package, any information that would have been required under clause 5 of this Standard on the label on the food if it was packaged, must be displayed on or in connection with the display of the food.
(4) This Division does not apply to food intended for immediate consumption which is prepared and sold from food premises and vending vehicles, including restaurants, take away outlets, caterers, or self-catering institutions.
5 Labelling of genetically modified food
The label on a package of genetically modified food must include the statement 'genetically modified' in conjunction with the name of that food or ingredient or processing aid.
Example for single ingredient genetically modified foods:
Soy Flour
Genetically Modified
Soy Flour
From genetically modified soya beans
Example for genetically modified food ingredients:
Ingredients: Soy Protein Isolate (genetically modified), Maltodextrin, Vegetable Oil; Food Acid (332), Emulsifier (471), Vegetable Gum (407), Water Added.
6 Labelling of food which is not genetically modified
The label on a package of food which is not defined as 'genetically modified food' in clause 4 of this Standard is not required to include any statement about the genetic status of the food.
7 Additional labelling/information requirements
Notwithstanding the provisions of this Division, Column 2 of the Table to clause 2 may specify labelling or other information requirements in relation to food produced using gene technology listed in Column 1 of the Table where -
(a) the genetic modification has resulted in one or more significant composition or nutritional parameters having values outside the normal range of values for existing counterpart food not produced using gene technology;
(b) the level of anti-nutritional factors or natural toxicants are significantly different in comparison to the existing counterpart food not produced using gene technology;
(c) the food produced using gene technology contains a new factor known to cause an allergic response in particular sections of the population;
(d) the intended use of the food produced using gene technology is different to the existing counterpart food not produced using gene technology; or
(e) the genetic modification raises significant ethical, cultural and religious concerns regarding the origin of the genetic material used in the genetic modification.
Editorial notes:
The Compliance Guide for Standard 1.5.2 as published by the Australia New Zealand Food Authority should be read in conjunction with this Standard.
Claims about genetic modification or its absence are subject to the Australian Trade Practices Act 1974 and State and Territory Food Acts, and the Western Australian Health Act, and the New Zealand Fair Trading Act 1986 and Food Act.
Division 2 of this Standard is to be reviewed 3 years from its date of gazettal.
Standard 1.5.3
Irradiation of Food
Purpose
This Standard prohibits the irradiation of food, or ingredients or components of food, unless a specific permission is given. The specific permission may impose conditions relating to matters such as dose, packaging materials, approved premises or facilities.
Even where this Standard permits irradiation, food should only be processed by irradiation where such processing fulfils a technological need or is necessary for a purpose associated with food safety. Food should not be processed by irradiation as a substituted procedure for good manufacturing practices.
The absorbed radiation dose applied for the purpose of irradiating food should be the minimum that is reasonably commensurate with the technological and public health purposes to be achieved. It should also be in accordance with good radiation processing practice.
Food to be processed by irradiation, and the packages and packing materials used or intended for use in connection with food so processed, should be of suitable quality and in an acceptable hygienic condition appropriate for the purpose of such processing. They should also be handled before and after irradiation according to good manufacturing practices, taking into account, in each case, the particular requirements of the technology of the process.
The operation of irradiation facilities and control of the irradiation process should be undertaken in accordance with any relevant State, and Territory, and New Zealand law governing radiation control. They should also be undertaken in accordance with an appropriate Code of Practice such as the 1983 Codex Alimentarius General Standard for Irradiated Foods and its associated Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Foods.
This Standard also sets out permitted sources of radiation, requires the keeping of certain records in relation to the irradiation of food, and requires the labelling of food which has been irradiated.
Table of Provisions
1. Definitions
2. General prohibition on irradiation of food
3. Permitted sources of radiation
4. Foods permitted to be irradiated
5. Record keeping
6. Labelling
Clauses
1 Definitions
In this Standard-
irradiation means the processing of food by subjecting it to the action of ionising radiation, but does not include ionising radiation imparted to food by measuring or inspection instruments, and 'irradiate' and 'irradiated' have corresponding meanings.
re-irradiate does not include the irradiation of food -
(a) prepared from materials that have been irradiated at low dose levels (not exceeding in any case 1 kGy) and are irradiated again; or
(b) which contains less than 50 g/kg of irradiated ingredients; or
(c) where the required full dose of ionising radiation is applied to the food in divided doses for a specific technological reason;
provided that the cumulative maximum radiation dose absorbed by the food does not exceed that specified in the Table to clause 4.
technological need, in relation to the irradiation of food, refers to the minimum dose of ionising irradiation required to ensure the safety or quality of the food, provided the process is performed in accordance with good manufacturing practice, and includes the extension of shelf life, the destruction of certain bacteriological contamination or pest disinfestation.
2 General prohibition on irradiation of food
(1) Food must not be irradiated unless there is a specific permission in this Standard to irradiate the food.
(2) A permission to irradiate a food is not a permission to re-irradiate the food unless re-irradiation is expressly permitted by this Standard.
3 Permitted sources of radiation
Where this Standard permits a food to be irradiated, the ionising radiation must be either-
(a) gamma rays from the radionuclide cobalt 60; or
(b) X-rays generated by or from machine sources operated at an energy level not exceeding 5 megaelectronvolts; or
(c) electrons generated by or from machine sources operated at an energy level not exceeding 10 megaelectronvolts.
4 Foods permitted to be irradiated
(1) Subject to subclause (2), a food listed in column 1 of the Table to this clause may be irradiated, provided that-
(a) the absorbed dose of radiation is not below the minimum dose value or above the maximum dose value specified in column 2 of the Table to this clause; and
(b) the conditions specified in column 3 of the Table to this clause, if any, are met.
(2) A food listed in column 1 of the Table to this clause may only be processed by irradiation where such processing -
(a) fulfills a technological need; or
(b) is necessary for a purpose associated with food hygiene;
and such processing is not a substitute procedure for good manufacturing practice.
Table to clause 4
Column 1 Column 2 Column 3
Food Minimum and Maximum Dose(kGy) Conditions
no entries
Editorial note:
The conditions imposed in column 3 will be those necessary to ensure that the purpose of the standard is achieved. They might relate to matters such as packaging materials used throughout processing and subsequent handling, requirements relating to facilities and premises, and particular operating procedures.
5 Record keeping
(1) Records must be kept at a facility where food is irradiated in relation to -
(a) the nature and quantity of the food treated; and
(b) lot identification; and
(c) the minimum durable life of the food treated; and
(d) the process used; and
(e) compliance with the process used; and
(f) the minimum and maximum dose absorbed by the food; and
(g) an indication whether or not the product has been irradiated previously and if so, details of such treatment; and
(h) date of irradiation.
(2) The records required to be kept by subclause (1) must be kept for a period of time that exceeds the minimum durable life of the irradiated food by 1 year.
6 Labelling
(1) The label on a package of food which has been processed by ionising radiation must include a statement that the food has been treated with ionising radiation.
Examples:
'TREATED WITH IONISING RADIATION'
'TREATED WITH IONISING ELECTRONS'
'IRRADIATED (name of food)'
(2) The label on a package of food containing an irradiated food as an ingredient or component, must include a statement that the ingredient or component has been treated with ionising radiation, either as part of the declaration of that ingredient or component in an ingredient list or elsewhere on the label.
(3) Where an irradiated food, or a food containing an irradiated food as an ingredient or component, is not required to bear a label pursuant to clause 2 of Standard 1.2.1, there must be displayed on or in connection with the display of the food a statement that the food has been treated with ionising radiation, or that it contains an ingredient or component that has been treated with ionising radiation, as the case may be.
(4) Notwithstanding clause 3 of Standard 1.2.1, the label on a package of irradiated food which is sold other than for retail sale must include -
(a) a statement that the food has been irradiated; and
(b) the minimum and maximum dose of the irradiation; and
(c) the identity of the facility where the food was irradiated; and
(d) the date or dates of irradiation.
Standard 1.6.1
Microbiological Limits for Food
Purpose
This Standard lists the maximum permissible levels of foodborne microorganisms that pose a risk to human health in nominated foods, or classes of foods. This Standard includes mandatory sampling plans, used to sample lots or consignments of nominated foods or classes of foods, and the criteria for determining when a lot or consignment of food poses a risk to human health and therefore should not be offered for sale, or further used in the preparation of food for sale. The microbiological standards included in the Schedule to this Standard are applicable to the foods listed in the Schedule.
Table of Provisions
1 Interpretation
2 Application
3 Sampling of foods for microbiological analysis
4 Prescribed methods of analysis
5 Microbiological limits in food
Schedule
Clauses
1 Interpretation
In this Standard -
n means the minimum number of sample units which must be examined from a lot of food as specified in Column 3 of the Schedule in this Standard.
c means the maximum allowable number of defective sample units as specified in Column 4 of the Schedule.
m means the acceptable microbiological level in a sample unit as specified in Column 5 of the Schedule.
M means the level specified in Column 6 of the Schedule, when exceeded in one or more samples would cause the lot to be rejected.
defective sample unit means a sample unit in which a microorganism is detected in a sample unit of a food at a level greater than m.
food means a food product listed in Column 1 of the Schedule.
microorganism means a microbiological agent listed in Column 2 of the Schedule.
SPC means standard plate count at 30°C with an incubation time of 72 hours.
2 Application
(1) The foods listed in column 1 of the Schedule in this Standard must, subject to subclause (2) and subclause (3), comply with the microbiological limits set in relation to that food in the Schedule.
(2) The Standard Plate Count (SPC) in powdered infant formula with added lactic acid producing cultures must not exceed the microbiological limits set in the Schedule, prior to the addition of the lactic acid cultures to the food.
(3) Unpasteurised milk which is not for retail sale, is not required to comply with the microbiological limits set out in the Schedule to this Standard.
3 Sampling of foods for microbiological analysis
(1) At the point of sampling, a lot of a food must have taken from it, n sample units as specified in Column 3 of the Schedule in this Standard, unless specified otherwise in this Standard.
(2) An authorised officer who takes or otherwise obtains a sample of food for the purpose of submitting it for microbiological analysis -
(a) shall not divide that sample into separate parts; and
(b) where the sample consists of one or more than one sealed package of a kind ordinarily sold by retail, must submit for such analysis that sample in that package or those packages in an unopened and intact condition.
(3) Where an authorised officer takes or otherwise obtains a sample of food which is the subject of a suspected food poisoning incident or consumer complaint, the results of an analysis conducted on such food are not invalid by reason that fewer sample units than prescribed have been analysed or that a sample unit analysed is smaller than prescribed.
4 Prescribed methods of analysis
(1) Subject to subclause (2) and subclause (3), the Australian/New Zealand Standard methods for Food Microbiology AS/NZS 1766, as of the date of commencement of this Standard, must be used to determine whether a food has exceeded the maximum permissible levels of the foodborne microorganisms specified in relation to that food in the Schedule.
(2) Any equivalent method to those specified in subclause (1), as determined by the provisions of AS/NZS 4659 as of the date of commencement of this Standard, is permitted to be used for the purposes of this Standard.
(3) The Australia/New Zealand Standard Methods for Water Microbiology AS 4276 must be used for packaged water, packaged ice and mineral water.
5 Microbiological limits in food
A lot of a food fails to comply with this Standard if the -
(a) number of defective sample units is greater than c; or
(b) level of a microorganism in a food in any one of the sample units exceeds M.
Schedule
Column 1Food Column 2Microorganism Column 3n Column 4c Column 5m Column 6M
Butter made from Campylobacter/25g 5 0 0
unpasteurised milk and/or unpasteurised Coagulase-positive staphylococci/g 5 1 10 102
milk products Coliforms/g 5 1 10 102
Escherichia coli/g 5 1 3 9
Listeria monocytogenes/25g 5 0 0
Salmonella/25g 5 0 0
SPC/g 5 0 5x105
All cheese Escherichia coli/g 5 1 10 102
Soft and semi-soft cheese (moisture Listeria monocytogenes/25g 5 0 0
content > 39%) with pH >5.0 Salmonella/25g 5 0 0
All raw milk cheese (cheese made from Listeria monocytogenes/25g 5 0 0
milk not pasteurised or thermised) Salmonella/25g 5 0 0
Raw milk unripened cheeses (moisture content > 50% with pH > 5.0) Campylobacter/25g 5 0 0
Dried milk Salmonella/25g 5 0 0
Unpasteurised milk Campylobacter/25ml 5 0 0
Coliforms/ml 5 1 102 103
Escherichia coli/ml 5 1 3 9
Listeria monocytogenes/25ml 5 0 0
Salmonella/25ml 5 0 0
SPC/ml 5 1 2.5x104 2.5x105
Packaged cooked cured/salted meat Coagulase-positive staphylococci/g 5 1 102 103
Listeria monocytogenes/25g 5 0 0
Salmonella/25g 5 0 0
Packaged heat treated meat paste Listeria monocytogenes/25g 5 0 0
and packaged heat treated pâté Salmonella/25g 5 0 0
Schedule (Continued)
Column 1Food Column 2Microorganism Column 4n Column 5c Column 6m Column 7M
Fermented, comminuted meat which has not been cooked Coagulase-positive staphylococci/gEscherichia coli/g 55 11 1030 104
Salmonella/25g 5 0 0
Cooked crustacea Coagulase-positive staphylococci/g 5 2 102 103
Listeria monocytogenes/25g 5 0 0
Salmonella/25g 5 0 0
SPC/g 5 2 105 106
Raw crustacaea Coagulase-positive staphylococci/g 5 2 102 103
Salmonella/25g 5 0 0
SPC/g 5 2 5x105 5x106
Ready-to-eat processed finfish, other than fully retorted finfish Listeria monocytogenes/ g 5 1 0 102
Molluscs, other than scallops Escherichia coli/g 5 1 2.3 7
Molluscs that have undergone processing other than depuration Listeria monocytogenes/25g 5 0 0
Cereal based Coliforms/g 5 2 <3 20
foods for infants Salmonella/25g 10 0 0
Powdered infant formula Bacillus cereus/g 5 2 10 102
Coagulase-positive staphylococci/g 5 1 0 10
Coliforms/g 5 2 <3 10
Salmonella/25g 10 0 0
SPC/g 5 2 103 104
Powdered infant formula with Bacillus cereus/g 5 2 10 102
added lactic acid producing cultures Coagulase-positive staphylococci/g 5 1 0 10
Coliforms/g 5 2 <3 10
Salmonella/25g 10 0 0
SPC/g 5 2 103 104
Schedule (Continued)
Column 1Food Column 2Microorganism Column 3n Column 4c Column 5m Column 6M
Pepper, paprika and cinnamon Salmonella/25g 5 0 0
Dried, chipped, dessicated coconut Salmonella/25g 10 0 0
Cocoa powder Salmonella/25g 5 0 0
Cultured seeds and grains (bean sprouts, alfalfa, etc) Salmonella/25g 5 0 0
Pasteurised egg products Salmonella/25g 5 0 0
Mineral water Escherichia coli/100ml 5 0 0
Packaged water Escherichia coli/100ml 5 0 0
Packaged ice Escherichia coli/100ml 5 0 0
Standard 1.6.2
Processing Requirements
(Australia Only)
Purpose
This Standard sets out the requirements for processing of foods regulated in Chapter 2 of this Code. This Standard does not apply to food produced in, or imported into, New Zealand.
Table of Provisions
1 Processing of milk and liquid milk products
2 Processing of cheese and cheese products
3 Processing of egg products
4 Eviscerated poultry
5 Dried meat
6 Crocodile meat
7 Game meat
8 Fermented comminuted processed meat
9 Production of fermented comminuted meat which has not been cooked
10 Semi-dry heat-treated processed meat
Schedule - Methods of analysis
Clauses
1 Processing of milk and liquid milk products
(1) Milk must be pasteurised by -
(a) heating to a temperature of no less than 72°C and retaining at such temperature for no less than 15 seconds and immediately shock cooling to a temperature of 4.5°C; or
(b) heating using any other time and temperature combination of equal or greater lethal effect on bacteria;
unless an applicable law of a State or Territory otherwise expressly provides.
(2) Liquid milk products must be heated using a combination of time and temperature of equal or greater lethal effect on the bacteria in liquid milk that would be achieved by pasteurisation or otherwise produced and processed in accordance with any applicable law of a State or Territory.

Editorial note:
For the purposes of clause 1 of this Standard, milk and liquid milk products includes milk and liquid milk products used in the production of any cream and cream products, fermented milks, yoghurt, dried, condensed and evaporated milks, butter and ice cream.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for milk and milk products are regulated under the Dairy Industry Act 1952 and the Food Act 1981.
2 Processing of cheese and cheese products
Milk and milk products used to manufacture cheese or cheese products must -
(a) be heat treated by being held at a temperature of no less than 72°C for a period of no less than 15 seconds, or by using a time and temperature combination providing an equivalent level of bacteria reduction; or
(b) be heat treated by being held at a temperature of no less than 62°C, for a period of no less than 15 seconds, and the final product stored at a temperature of no less than 2°C for a period of 90 days from the date of manufacture of the cheese or cheese product.
Editorial note:
Processing requirements for milk and milk products used in the production of raw Swiss cheeses are contained in Standard 2.5.4.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for cheese and cheese products, other than raw Swiss cheese, are regulated under the Dairy Industry Act 1952 and the Food Act 1981.
3 Processing of egg products
(1) In this clause -
liquid egg white means the white of egg separated as efficiently as practicable from the yolk in liquid form.
liquid egg yolk means the yolk of egg separated as efficiently as practicable from the white in liquid form.
liquid whole egg means the whole egg removed from the shell and includes the product which is frozen or chilled, but does not include reconstituted dried egg.
(2) Liquid whole egg or a mixture of liquid egg yolk and liquid egg white must not be sold or used in the manufacture of food unless it has been pasteurised by being retained at a temperature not lower than 64°C for at least 2.5 minutes and immediately rapidly cooled to a temperature not greater than 7°C.
(3) Liquid egg yolk must not be sold or used in the manufacture of food unless it has been pasteurised by being retained at a temperature not lower than 60°C for at least 3.5 minutes and immediately rapidly cooled to a temperature not greater than 7°C.
(4) Subject to subclause 2(2) of Standard 2.2.2, liquid egg white must not be sold or used in the manufacture of food unless it has been pasteurised by being retained at a temperature not lower than 55°C for at least 9.5 minutes and immediately rapidly cooled to a temperature not greater than 7°C.
Editorial note:
From raw material production to the point of consumption, egg products and products containing egg products should be subject to a combination of control measures, including, for example, pasteurisation, and such measures should be shown to achieve the appropriate level of public health protection.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for egg products are regulated under the Animal Products Act 1999, and until November 2002, the Food Act 1981.
4 Eviscerated poultry
(1) Poultry in the form of an eviscerated carcass may include the gizzard, heart, liver, neck or a combination thereof.
(2) Uneviscerated poultry must not be frozen.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for poultry are regulated under the Animal Products Act 1999, and until November 2002, the Food Act 1981.
5 Dried meat
Dried meat means meat that has been dried to a water activity of no more than 0.85 but does not include slow dried cured meat.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for dried meat are regulated under the Animal Products Act 1999 and the Food Act 1981.
6 Crocodile meat
(1) In this clause -
crocodile meat means the skeletal muscle of the family Crocodylidae including any attached fat, connective tissue, nerve, blood and blood vessels, but does not include head meat.
(2) Crocodile meat must be derived from farmed animals and be handled in accordance with and under the conditions specified in the Standing Committee on Agriculture's Australian Code of Practice for Veterinary Public Health: The Hygienic Production of Crocodile Meat for Human Consumption, 1993, published by the Commonwealth Scientific and Industrial Research Organisation.
(3) A person must not sell as food any part of the carcass of the family Crocodylidae that is not crocodile meat.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for crocodile meat are regulated under the Animal Products Act 1999 and the Food Act 1981.
7 Game meat
(1) In this clause -
game meat means the whole or part of the carcass of any bird, buffalo, camel, deer, donkey, goat, hare, horse, kangaroo, rabbit, pig, possum or wallaby that has been slaughtered in the wild state, but does not include avian eggs, foetuses, parts of foetuses or pouch young.
game meat flesh means skeletal game meat muscle, including any attached fat, connective tissue, nerve, blood, blood vessels and, in the case of birds, skin.
game offal means game meat other than game meat flesh.
(2) Game meat, except game birds, must be obtained -
(a) from a game carcass which has been subjected to governmentally approved post mortem inspection; or
(b) in accordance with a governmentally approved quality assurance program designed to ensure that the game meat is fit for human consumption.
(3) Game meat offal, except for bone or cartilage attached to game meat flesh, must not be sold as or used in the preparation of food.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for game meat are regulated under the Animal Products Act 1999 and the Food Act 1981.
8 Fermented comminuted processed meat
(1) In this clause -
comminuted means chopped, diced or minced.
mechanically separated meat means meat that has been separated from bone by a mechanical process that results in comminuted meat.
rendered trimmings means the cooked meat fractions derived from the rendering of meat trimmings, excluding ligamentum nuchae.
(2) A fermented comminuted processed meat is heat treated if it has had its core temperature maintained at 55°C for a period of at least 20 minutes, or an equivalent combination of time and higher temperature.
(3) A fermented comminuted processed meat is cooked if it has had its core temperature maintained at 65°C for a period of at least 10 minutes, or an equivalent combination of time and higher temperature.
(4) A fermented meat product must not contain mechanically separated meat or rendered trimmings unless it has been cooked in accordance with subclause (3).
Editorial note:
Processed meat in this clause includes processed meat and manufactured meat in accordance with Standard 2.2.1, irrespective of the prescribed names set out in that Standard.
Advisory Guidelines for the Hygienic Production of Uncooked Fermented Comminuted Meat Products have been published by the Australia New Zealand Food Authority to assist manufacturers and officials to give effect to the provisions in this clause.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for fermented comminuted processed meat are regulated under the Food Act 1981.
9 Production of fermented comminuted meat which has not been cooked
(1) In this clause -
(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
(b) starter culture means a preparation of micro-organisms prepared for the purpose of fermenting meat which -
(i) successfully competes for the nutrients in the meat medium; and
(ii) produces microbial inhibitors; and
(iii) is microbiologically safe; and
(iv) produces a controlled reduction of the pH of the meat mix.
(2) Fermentation of a comminuted meat product which will not be cooked must be initiated through the use of a starter culture.
(3) A previously fermented or fermenting meat product must be cooked prior to use as an ingredient in a fermented comminuted meat product which will not itself be cooked.
(4) The number of Escherichia coli organisms in a fermented comminuted meat product which will not be cooked must be monitored and recorded for the -
(a) ingoing raw meat ingredients; and
(b) product after fermentation and any subsequent process.
(5) The pH of fermenting comminuted meat products which will not be cooked, measured in accordance with Method 1 in the Schedule, and the fermentation room temperature, must be monitored and recorded during fermentation.
(6) Measurements recorded under subclauses (4) and (5) must be kept either for 1 year after the end of the minimum durable life of the product, or 2 years, whichever is the greater.
(7) Meat for a fermented comminuted meat product which will not be cooked must, if stored by the manufacturer, be stored at 5°C or below prior to fermentation.
(8) The process of fermentation and any other subsequent processes must reduce prior to sale from the processing factory by 99.9% or greater the number of Escherichia coli organisms potentially present in a fermented comminuted meat product which has not been cooked.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for fermented comminuted meat which has not been cooked are regulated under the Food Act 1981.
10 Semi-dry heat-treated processed meat
Semi-dry heat-treated processed meat must -
(a) have been heat-treated in the primary package so that all parts of the product reach a temperature of not less than 78°C; and
(b) have a pH of not less than 5.5 when determined by Method 1 in the Schedule; and
(c) have a water activity between 0.910 and 0.950 when determined by Section 978.18A-F of the A.O.A.C. 15th Edition.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for semi-dry heat-treated processed meat are regulated under the Food Act 1981.
Schedule
Methods of Analysis
1 Meat Determination of pH.
Mince a representative portion of the sample of fermenting comminuted meat product or semi-dry heat-treated processed meat and place that portion in a stoppered bottle with twice its weight of water. Shake at five minute intervals for 30 minutes and determine the pH value of the liquid electrometrically at 20°C.
2 Escherichia coli
Proceed in accordance with the triplicate tube method specified in current Australian standard method AS 1766.2.3 Food Microbiology, save that for the purpose of this method, when 5 sample units each consisting of 10 grams or more of fermented comminuted meat product are examined as detailed, the result shall be reported as 'Escherichia coli not detected in 0.1 g' only when no Escherichia coli has been detected in at least 4 of the 5 sample units.
Standard 2.1.1
Cereals and Cereal Products
Purpose
This Standard defines a number of products composed of cereals, qualifies the use of the term 'bread', and requires the mandatory fortification of flour for bread making with thiamin in Australia.
Table of Provisions
1 Interpretation
2 Composition of bread
3 Use of the word 'bread'
4 Flour for making bread
Clauses
1 Interpretation
In this Code -
bread means the product made by baking a yeast-leavened dough prepared from one or more cereal flours or meals and water.
flour products means the cooked or uncooked products, other than bread, of one or more flours, meals or cereals.
flours or meals means the products of grinding or milling of cereals, legumes or other seeds.
wholegrain means the unmilled products of a single cereal or mixture of cereals.
wholemeal means the product containing all the milled constituents of the grain in such proportions that it represents the typical ratio of those fractions occurring in the whole cereal.
2 Composition of bread
Bread may contain other foods.
3 Use of the word 'bread'
This Standard does not prohibit the word 'bread' on the label of products that traditionally use that term.
Editorial notes:
1. Clause 3 of this Standard allows products which are traditionally described by names such as 'shortbread', 'soda bread', 'pita bread' and 'crispbread' to continue using such names irrespective of the definition of bread in clause 1.
2. Where food contains certain specified substances, the presence of those substances must always be declared in the label of the food. The Table to clause 4 of Standard 1.2.3 (Mandatory Warning and Advisory Statements and Declarations) lists those substances. The presence in a food of cereals containing gluten, namely, wheat, rye, barley, oats and spelt, and their hybridised strains must always be declared in the label.
4 Flour for making bread
(1) Subclause (2) does not apply to flour for bread making produced in, or imported into, New Zealand.
(2) Flour for making bread must contain no less than 6.4 mg/kg of thiamin.
Editorial note:
Clause 4 of this Standard will be reviewed prior to the Australia New Zealand Food Standards Code becoming the sole Food Standards Code in Australia and New Zealand.
Standard 2.2.1
Meat and Meat Products
Purpose
This Standard includes definitions, compositional and labelling requirements for meat and meat products. Processing requirements for processed meat products, including fermented comminuted meat products are contained in Standard 1.6.2.
The Agriculture and Resource Management Council of Australia and New Zealand (ARMCANZ) prescribe mandatory standards in Australia, but not New Zealand, that control the hygienic slaughter of animals for human consumption.
Table of Provisions
Division 1 - Interpretation
1 Interpretation
Division 2 - Compositional requirements
2 Limit on fluid loss from thawed poultry
3 Composition of sausage
Division 3 - Information Requirements
4 Declaration of the presence of offal in food
5 Mandatory fat declaration where a reference is made to the fat content of minced meat
6 Information required in relation to raw meat joined or formed into the semblance of a cut of meat
7 Inspection brands
8 Labelling of fermented comminuted processed meat
9 Labelling of fermented comminuted manufactured meat
10 Unpackaged fermented comminuted manufactured meat and fermented comminuted processed meat products
Schedule
Clauses
Division 1 - Interpretation
1 Interpretation
In this Code -
cured and/or dried meat flesh in whole cuts or pieces means meat flesh including any attached bone containing no less than 160g/kg meat protein on a fat free basis.
manufactured meat means processed meat containing no less than 660g/kg of meat.
meat means the whole or part of the carcass of any buffalo, camel, cattle, deer, goat, hare, pig, poultry, rabbit or sheep, slaughtered other than in a wild state, but does not include -
(a) the whole or part of the carcass of any other animal unless permitted for human consumption under a law of a State, Territory or New Zealand; or
(b) avian eggs, or foetuses or part of foetuses.
Editorial note:
This definition of meat does not include eggs or fish, as such foods are regulated in Standards 2.2.2 and 2.2.3 respectively.
The generic Standards in Chapter 1 of this Code apply to foods in Chapter 2, Food Product Standards. In particular, it should be noted that clause 3 of Standard 1.2.4 applies to meat and meat products.
meat flesh means the skeletal muscle of any slaughtered animal, and any attached -
(a) animal rind; and
(b) fat; and
(c) connective tissue; and
(d) nerve; and
(e) blood; and
(f) blood vessels; and
(g) skin, in the case of poultry.
meat pie means a pie containing no less than 250g/kg of meat.
offal means those parts of the carcass such as blood, brain, heart, kidney, liver, pancreas, spleen, thymus, tongue and tripe, but excludes meat flesh, bone and bone marrow.
processed meat means a meat product containing no less than 300g/kg meat, where meat either singly or in combination with other ingredients or additives, has undergone a method of processing other than boning, slicing, dicing, mincing or fr Editorial note:eezing, and includes manufactured meat and cured and/or dried meat flesh in whole cuts or pieces.
sausage means processed meat that is minced, or comminuted meat or a combination thereof, which may be combined with other foods, encased or formed into discrete units, but does not include meat formed or joined into the semblance of cuts of meat.
Division 2 - Compositional requirements
2 Limit on fluid loss from thawed poultry
Frozen poultry when thawed must yield no more than 60g/kg of fluid as determined by the method prescribed in the Schedule.
3 Composition of sausage
Sausage must contain -
(a) no less than 500g/kg of fat free meat flesh; and
(b) the proportion of fat in sausage must be no more than 500g/kg of the fat free meat flesh content.
Division 3 - Information Requirements
4 Declaration of the presence of offal in food
(1) The presence of brain, heart, kidney, liver, tongue or tripe in a food, must be declared in accordance with subclause 4(3), either by the -
(a) class name offal; or
(b) specific type of offal.
(2) Subject to subclause (3), offal other than those specified in subclause (1) is prohibited to be present in food.
(3) Offal, otherwise prohibited in this Standard to be present in food, is not prohibited if the specific name of the offal present in the food -
(a) is declared on the label; or
(b) where the food is not required to bear a label, is otherwise declared to the purchaser.
5 Mandatory fat declaration where a reference is made to the fat content of minced meat
Where express or implied reference is made in relation to the fat content of minced meat, the maximum proportion of fat in the minced meat, expressed in g/100g, must be -
(a) declared on the label on package of the food; or
(b) where the food is not required to bear a label -
(i) displayed on or in connection with the display of the food; or
(ii) provided to the purchaser upon request.
6 Information required in relation to raw meat joined or formed into the semblance of a cut of meat
Where raw meat which has been formed or joined in the semblance of a cut of meat using a binding system without the application of heat, whether coated or not, a declaration that the meat is either formed or joined, in conjunction with cooking instructions indicating how the microbiological safety of the product can be achieved -
(a) must be included in the label; or
(b) if the food is not required to be labelled, must be provided to the purchaser.
7 Inspection brands
(1) Colourings permitted in Standard 1.3.1 may be applied to the outer surface of meat as a brand for the purposes of inspection or identification.
(2) The presence of colourings applied to the outer surface of meat as a brand for the purposes of inspection or identification in accordance with subclause (1), is not required to be declared on the label on a package containing such a food.
8 Labelling of fermented comminuted processed meat
(1) The following names are prescribed for fermented comminuted processed meat -
(a) in the case of fermented comminuted processed meat which has not been heat treated or cooked -
'fermented processed meat - not heat treated'; and
(b) in the case of fermented comminuted processed meat which has been heat treated -
'fermented processed meat - heat treated'; and
(c) in the case of fermented comminuted processed meat which has been cooked -
'fermented processed meat - cooked'.
(2) If the label on a package containing fermented comminuted processed meat has a trade name, that trade name must have in association therewith, the following word or words-
(a) in the case of fermented comminuted processed meat which has not been heat treated or cooked -
'fermented';
(b) in the case of fermented comminuted processed meat which has been heat treated -
'fermented heat treated'; and
(c) in the case of fermented comminuted processed meat which has been cooked -
'fermented cooked'.
(3) Except as specified in subclause (1) and subclause (2), the label on a package of fermented comminuted processed meat must not refer to any heating process, unless the heating process is a cooking instruction for the consumer.
9 Labelling of fermented comminuted manufactured meat
(1) The following names are prescribed for fermented comminuted manufactured meat -
(a) in the case of fermented comminuted manufactured meat which has not been heat treated or cooked -
'fermented manufactured meat - not heat treated'; and
(b) in the case of fermented comminuted manufactured meat which has been heat treated -
'fermented manufactured meat - heat treated'; and
(c) in the case of fermented comminuted manufactured meat which has been cooked -
'fermented manufactured meat - cooked'.
(2) If the label on a package containing fermented comminuted manufactured meat has a trade name, that trade name must have in association therewith, the following word or words -
(a) in the case of fermented comminuted manufactured meat which has not been heat treated or cooked -
'fermented'; and
(b) in the case of fermented comminuted manufactured meat which has been heat treated -
'fermented heat treated'; and
(c) in the case of fermented comminuted manufactured meat which has been cooked -
'fermented cooked'.
(3) Except as specified in subclause (1) and subclause (2), the label on a package of a fermented comminuted manufactured meat must not refer to any heating process.
Editorial note:
Subclause 8(3) and subclause 9(3) prevent the use of word 'pasteurised' or any word of similar meaning on the label of a fermented comminuted processed meat product or a fermented comminuted manufactured meat product.
10 Unpackaged fermented comminuted manufactured meat and fermented comminuted processed meat products
Where a fermented comminuted manufactured meat or a fermented comminuted processed meat product is offered for sale other than in a package, the prescribed name of the food must be displayed in connection with the food, provided that in the case of -
(a) fermented comminuted manufactured meat which has not been heat treated or cooked; and
(b) fermented cominuted processed meat product which has not been heat treated or cooked;
the words "not heat treated" may be omitted.
Schedule
Determination of fluid in a package of frozen poultry carcass
Take a double plastic bag of suitable size (approximately 700mm by 300mm) and weigh to the nearest gram - called 'A' in the formula.
Place the frozen carcass, still in its' wrapping, in the double plastic bag. Without taking the frozen carcass from the double plastic bag, remove its wrapping and any included label. Retain in the double plastic bag any ice formed on the inside of the carcass wrapping or on any included label.
Discard the carcass wrapping and any included label.
Weigh the frozen carcass and the double plastic bag to the nearest half gram - called 'B' in the formula.
Suitably suspend the frozen carcass within the double plastic bag and securely close the neck of the bag around the suspending device. (Sharpened 230mm hooks made from 3mm diameter wire are convenient.)
Suspend the frozen carcass and enclosing double plastic bag in an air-space maintained at the temperature of 20 ± 5°C for a period of 14 to 18 hours.
Open the double plastic bag and, without removing the thawed carcass or allowing any fluid to escape, remove and retain any device securing the legs and extract any giblet contained in the carcass.
Drain excess liquid from the giblet pack into the double plastic bag, remove the giblets and suspend them from a wing of the bird by means of a small wire hook. Retain the empty giblet package.
Ensure that all parts of the carcass can drain freely and securely reclose the neck of the double plastic bag.
Weigh the combined empty giblet package and any leg securing device to the nearest gram - called 'C' in the formula.
Drain for a further period of two to four hours. At the end of the period remove the carcass after shaking it to remove any fluid that may be trapped within the bird.
Weigh the double plastic bag and the contents to the nearest gram - called 'D' in the formula.
Where there is no edible oil layer in the double plastic bag:
Use this formula to calculate the proportion of fluid:
Proportion of fluid = D-A x 1000
expressed as g/kg B-A-C 1
Where there is an edible oil layer in the double plastic bag -
Carefully pour the contents of the double plastic bag into a centrifuge tube of suitable volume (approximately 250mL).
Weigh the centrifuge tube and its contents to the nearest gram - called 'E' in the formula.
After centrifugation at 1000g for 5-10 minutes, remove the edible oil layer with the aid of a pasteur pipette.
Reweigh the centrifuge tube and its contents to the nearest gram - called 'F' in the formula.
Use this formula to calculate the proportion of fluid -
Proportion of fluid = D-A-(E-F) x 1000
expressed as g/kg B-A-C 1
Standard 2.2.2
Egg and Egg Products
Purpose
This Standard provides definitions for egg and egg products. Processing requirements for egg products and requirements relating to the sale of cracked eggs are included in this Standard and Standard 1.6.2.
Table of Provisions
1 Interpretation
2 Processing of egg products
3 Sale of cracked eggs
Clauses
1 Interpretation
In this Code -
egg means the reproductive body in shells obtained from any avian species, the shell being free from visible cracks, faecal matter, soil or other foreign matter.
egg products means the content of egg, as part or whole, in liquid, frozen or dried form.
visible cracks includes cracks visible by candling.
2 Processing of egg products
(1) Subject to subclause (2), egg products must be pasteurised or undergo an equivalent treatment so that the egg product meets the microbiological criteria specified in Standard 1.6.1.
(2) Subclause (1) does not apply to the non-retail sale of egg products used in a food which is pasteurised or undergoes an equivalent treatment so that the egg product used in the food meets the microbiological criteria specified in Standard 1.6.1.
3 Sale of cracked eggs
(1) Cracked eggs must not be made available for retail sale or for catering purposes.
(2) Cracked eggs sold for non-retail must be pasteurised or have undergone an equivalent treatment so that the egg product meets the microbiological criteria specified in Standard 1.6.1
Editorial Note:
Standard 1.2.3 requires unpasteurised egg and egg products to be labelled with an advisory statement that the product is unpasteurised.
Standard 2.2.3
Fish and Fish Products
Purpose
This Standard defines the term 'fish' and provides a compositional standard specific to histamine in fish and fish products. This Standard also requires the provision of certain cooking instructions for raw fish which has been joined using a binding system without the application of heat.
Table of Provisions
1 Interpretation
2 Composition
3 Labelling etc of formed or joined raw fish
Clauses
1 Interpretation
In this Code -
fish means any of the cold-blooded aquatic vertebrates and aquatic invertebrates including shellfish, but does not include amphibians and reptiles.
Editorial note:
This Standard does not define specific names for fish.
In Australia, guidance on the specific naming of fish may be found in the Australian Seafood Handbook 1999.
In New Zealand, guidance may be found in the following publications:
1) the 'Authorised Fish Names Circular' (1995) issued by the New Zealand Fishing Industry Agreed Implementation Standards pursuant to Regulation 19 of the Fish Export Processing Regulations 1995; and
2) the Commerce Commission's booklet titled 'Food Labelling, Promotion and Marketing - A Guide for Manufacturers, Importers and Retailers' (1998).
2 Composition
The level of histamine in fish or fish products must not exceed 200mg/kg.
3 Labelling etc of formed or joined raw fish
Where raw fish has been formed or joined in the semblance of a cut or fillet of fish using a binding system without the application of heat, whether coated or not, a declaration that the fish is either formed or joined, in conjunction with cooking instructions indicating how the microbiological safety of the product can be achieved -
(a) must be included on the label on the packaged of the fish; or
(b) if the food is not required to be labelled, must be provided to the purchaser.
Editorial Notes
Circumstances in which food is not required to be labelled are set out in Standard 1.2.1.
The Codex Alimentarius Standards for fish provide histamine levels as indicators for -
1. Decomposition; and
2. Hygiene and handling.
For decomposition, the relevant Standards state -
"The products shall not contain more than 10mg/100g of histamine based on the average of the sample unit tested. This applies only to species of Clupeidae, Scrombridae, Scrombresocidae, Pomatomidae and Coryphaenedae families."
For hygiene and handling, the relevant Standards state -
"No sample unit shall contain histamine that exceeds 20mg per 100g . This applies only to species of the families Scrombridae, Clupeidae, Coryphaenidae, Scrombresocidae and Pomatomidae ."
These Codex Standards cover -
a) Quick frozen fish fillets;
b) Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh;
c) Eviscerated and uneviscerated quick frozen finfish;
d) Quick frozen fish sticks (fish fingers), fish portions and fish fillets - breaded or battered;
e) Canned sardines and sardine type products; and
f) Canned tuna and bonito.
Standard 2.3.1
Fruit and Vegetables
Purpose
This Standard provides specific definitions for fruit and vegetables, which include nuts, spices, herbs, fungi, legumes and seeds based on processing categories in Standard 1.3.1 for the purpose of providing specific additive permissions.
Table of Provisions
1 Interpretation
2 Composition
Clauses
1 Interpretation
In this Code -
fruit and vegetables means fruit, vegetables, nuts, spices, herbs, fungi, legumes and seeds.
peeled and/or cut fruit and vegetables means fruit and vegetables that are peeled and/or cut, whether or not they have been surface treated.
surface treated fruit and vegetables means fruit and vegetables harvested, washed and treated with permitted processing aids and food additives.
2 Composition
Fruit and vegetables in brine, oil, vinegar or water, other than commercially canned fruit and vegetables, must not have a pH greater than 4.6.
Standard 2.4.1
Edible Oils
Purpose
This Standard contains specific labelling and composition requirements for edible oils.
Table of Provisions
1 Interpretation
2 Composition
3 Process declaration
Clauses
1 Interpretation
In this Code -
edible oils mean the triglycerides of fatty acids of plant or animal origin.
Editorial note:
All edible fats are included in the definition of edible oils. 'Plant' includes aquatic plants and 'animal' includes aquatic animals.
This Standard does not define specific names for edible oils.
Guidance on the specific naming of oils may be found in Codex Alimentarius 1983 Volume 8-'Fats, Oils and Related Products' and the 'Agreement to Monitor Olive Oils and Olive Pomace Oils in Australia issued by the Australian Olive Oil Association.'
2 Composition
Edible oils may contain incidental amounts of free fatty acids, unsaponifiable constituents and other lipids.
Editorial note:
'Other lipids' include naturally occurring gums, waxes and phosphatides.
3 Process declaration
Where the specific name of an oil is used, the label on the package containing that oil must include a statement that describes the nature of any process which has been used to alter the fatty acid composition of the edible oil.
Editorial note:
For example, hydrogenation is a process used to alter the fatty acid composition of fatty acids in an edible oil.
Standard 2.4.2
Edible Oil Spreads
Purpose
This Standard defines edible oil spreads and margarine and sets compositional requirements for these products. Butter is standardised in Standard 2.5.5.
Table of Provisions
1 Interpretation
2 Composition of edible oil spreads and margarine
Clauses
1 Interpretation
In this Code -
edible oil spreads means a spreadable food composed of edible oils and water in the form of an emulsion of the type water-in-oil.
margarine means an edible oil spread containing no less than 800g/kg of edible oils.
2 Composition of edible oil spreads and margarine
(1) Edible oil spreads and margarine may contain -
(a) water; and
(b) edible proteins; and
(c) salt; and
(d) lactic acid producing microorganisms; and
(e) flavour producing microorganisms; and
(f) milk products.
(2) Subclause (3) does not apply to table edible oil spreads and table margarine produced in, or imported into, New Zealand.
(3) Table edible oil spreads and table margarine, must contain no less than 55mg/kg of vitamin D.
Editorial note:
Subclauses (2) and (3) of clause 2 in this Standard will be reviewed prior to the Australia New Zealand Food Standards Code becoming the sole Food Standards Code in Australia and New Zealand.
Standard 2.5.1
Milk
Purpose
This Standard defines milk and skim milk and sets compositional requirements for these products. Processing requirements for milk are contained in Standard 1.6.2. Subclause 4(2) of this Standard does not apply to milk produced in New Zealand.
Table of Provisions
1 Interpretation
2 Composition of cow's milk
3 Composition of skim milk
4 Milk to be processed
Clauses
1 Interpretation
In this Code -
milk means the mammary secretion of milking animals, obtained from one or more milkings for consumption as liquid milk or for further processing but excludes colostrum.
skim milk means milk from which milkfat has been removed.
2 Composition of cow's milk
(1) Subject to subclause (2), packaged cow's milk for retail sale must contain each of the components listed in column 1 of the Table to this subclause in the corresponding proportion specified in column 2.
Table to subclause 2(1)
Column 1 Column 2
milkfat minimum 3.2% m/m
protein (measured as crude protein) minimum 3.1% m/m
(2) Packaged cow's milk for retail sale may be adjusted to comply with the compositional requirements in the Table to subclause (1) by the addition of and/or withdrawal of milk components, provided the adjustment does not alter the whey protein to casein ratio of the milk being adjusted.
3 Composition of skim milk
(1) Skim milk must contain each of the components listed in column 1 of the Table to this subclause in the corresponding proportion specified in column 2.
Table to subclause 3(1)
Column 1 Column 2
milkfat maximum 0.15% m/m
protein (measured as crude protein) minimum 3.1% m/m
(2) The protein requirements specified in the Table to subclause (1) apply exclusively to skim milk derived from cow's milk.
4 Milk to be processed
(1) Subclause 4(2) does not apply to milk produced in New Zealand.
(2) Milk must be processed according to Standard 1.6.2 of this Code.
(3) Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.
Standard 2.5.2
Cream
Purpose
This Standard defines cream and sets a compositional requirement for this product. Processing requirements for cream are contained in Standard 1.6.2.
Table of Provisions
1 Interpretation
2 Composition of cream
3 Processing of milk and milk products in New Zealand
Clauses
1 Interpretation
In this Code -
cream means a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk.
2 Composition of cream
(1) Subject to subclause (2), cream must contain no less than 18% m/m of milkfat.
(2) The final composition of cream obtained by the separation from milk may be adjusted by the addition of milk or products obtained from milk.
3 Processing of milk and milk products in New Zealand
Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.
Standard 2.5.3
Fermented Milk Products
Purpose
This Standard defines and sets compositional requirements for fermented milk, including yoghurt. Processing requirements for fermented milk are contained in Standard 1.6.2.
Table of Provisions
1 Interpretation
2 Composition of fermented milk, including yoghurt
3 Processing of milk and milk products in New Zealand
Clauses
1 Interpretation
In this Code -
fermented milk means a milk product obtained by fermentation of milk and/or products derived from milk, where the fermentation involves the action of microorganisms and results in coagulation and a reduction in pH.
yoghurt means a fermented milk where the fermentation has been carried out with lactic acid producing microorganisms.
2 Composition of fermented milk, including yoghurt
(1) Fermented milk may contain other foods.
(2) Microorganisms used in the fermentation of fermented milk must remain viable in the product.
(3) Fermented milk and the fermented milk portion of a food containing fermented milk must contain each component or parameter listed in Column 1 in the corresponding proportion specified in Column 2 of the Table to this subclause.
Table to subclause 2(3)
Column 1
Component or parameter Column 2
Proportion
Protein (measured as crude protein) minimum 3.1% m/m
pH maximum 4.5
microorganisms from the added culture minimum 1,000,000 cfu/g
(4) The protein requirements in the Table to subclause 2(3) apply exclusively to fermented milk made from cow's milk.
Editorial note:
Reference to microorganisms in the Table to subclause 2(3) means the combined total of microorganisms present in the food.
'cfu/g' means colony forming units per gram.
3 Processing of milk and milk products in New Zealand
Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.
Standard 2.5.4
Cheese
Purpose
This Standard defines cheese and sets compositional requirements for that product. The Standard also defines processed cheese. Processing requirements for cheese are contained in Standard 1.6.2.
Table of Provisions
1 Interpretation
2 Composition of cheese
3 Processing of milk and milk products used to produce Gruyere, Sbrinz or Emmental cheese
4 Processing of milk and milk products in New Zealand
Clauses
1 Interpretation
In this Code -
cheese means the ripened or unripened solid or semi-solid milk product which may be coated and is obtained by one or both of the following processes -
(a) coagulating wholly or partly milk, and/or materials obtained from milk, through the action of rennet or other suitable coagulating agents, partially draining the whey which results from such coagulation; or
(b) processing techniques involving concentration or coagulation of milk and/or materials obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics as the product described in paragraph (a).
processed cheese means a product manufactured from cheese and products obtained from milk, which is heated and melted, with or without added emulsifying salts, to form a homogeneous mass.
2 Composition of cheese
Cheese may contain -
(a) water; and
(b) lactic acid producing microorganisms; and
(c) flavour producing microorganisms; and
(d) gelatin; and
(e) starch; and
(f) vinegar; and
(g) salt.
3 Processing of milk and milk products used to produce Gruyere, Sbrinz or Emmental cheese
Milk and milk products used to manufacture cheese or cheese products specified in Column 1 of the Table to this clause must be produced and processed using a method that -
(a) ensures that the cheese produced achieves an equivalent level of safety protection as cheese prepared from milk or milk products that have been heat treated in accordance with paragraph (2)(a) in Standard 1.6.2; and
(b) is set out in the legislation or documentation listed in Column 2 of the Table to this paragraph.
Table to clause 3
Column 1
Milk and milk products Column 2
Legislation or documentation
Milk and milk products used to produce Gruyere, Sbrinz or Emmental cheese only The Ordinance on Quality Assurance in the Dairy Industry of the Swiss Federal Council of 18 October 1995
Editorial note
(1) From raw material production to the point of consumption, the milk, milk products and products containing milk or milk products should be subject to a combination of control measures, which may include, for example, pasteurisation, and these should be shown to achieve the appropriate level of public health protection.
(2) Legislation or documentation will only be listed in the Table to clause 3 if it incorporates or provides for methods which provide a level of safety protection equivalent to that provided by a process that includes treatment of the milk or milk product in accordance with paragraph 3(a), and has adequate hazard identification and process controls.
4 Processing of milk and milk products in New Zealand
Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.
Standard 2.5.5
Butter
Purpose
This Standard defines the term 'butter' and sets compositional requirements for the product. Processing requirements for butter are contained in Standard 1.6.2.
Table of Provisions
1 Interpretation
2 Composition of butter
3 Processing of milk and milk products in New Zealand
Clauses
1 Interpretation
In this Code -
butter means a product derived exclusively from milk and products obtained from milk, principally in the form of an emulsion of the type water-in-oil.
2 Composition of butter
(1) Butter must contain no less than 80.0% m/m milkfat.
(2) Butter may contain -
(a) water; and
(b) salt; and
(c) lactic acid producing microorganisms; and
(d) flavour producing microorganisms.
3 Processing of milk and milk products in New Zealand
Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.
Standard 2.5.6
Ice Cream
Purpose
This Standard defines the term 'ice cream' and contains a specific compositional requirement for the product. Processing requirements for ice cream are contained in Standard 1.6.2.
Table of Provisions
1 Interpretation
2 Composition
3 Processing of milk and milk products in New Zealand
Clauses
1 Interpretation
In this Code-
ice cream means a sweet frozen food made from cream or other milk products or both, and is generally aerated.
2 Composition
Ice cream must contain no less than 150 g/Litre of food solids, and may contain other foods.
Editorial note:
Standard 1.2.4 requires that where animal fats other than dairy fat are added to ice cream, the specific source of the animal fat must be declared in the ingredient list.
3 Processing of milk and milk products in New Zealand
Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.
Standard 2.5.7
Dried Milks, Evaporated Milks and Condensed Milks
Purpose
This Standard contains specific compositional requirements for dried milks, evaporated milks and condensed milks. Processing requirements for dried, evaporated and condensed milk are contained in Standard 1.6.2.
Table of Provisions
1 Interpretation
2 Composition of dried, evaporated and condensed milks
3 Permitted ingredients
4 Processing of milk and milk products in New Zealand
Schedule
Clauses
1 Interpretation
In this Code -
components of milk products mean the components of the specified milk products listed in column 1 of the Schedule to this Standard in unbolded type.
condensed milks mean either, milk products obtained by the partial removal of water from milk with the addition of sugars, or milk products of the same composition obtained by any other process.
dried milks mean powdered milk products obtained by the partial removal of water from milk.
evaporated milks mean either, milk products obtained by the partial removal of water from milk by heat or milk products of the same composition obtained by any other process.
2 Composition of dried, evaporated and condensed milks
(1) The fat and/or protein content of the milk used to make dried milks, evaporated milks or condensed milks, may be adjusted to comply with the compositional requirements set out in this Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.
(2) Dried milks, evaporated milks and condensed milks must contain no less than 34% m/m milk protein in milk solids-non-fat.
(3) In addition to the general compositional requirements of this Standard, the milk products listed in bold type in Column 1 of the Schedule, when made from cow's milk, must contain the components in the corresponding proportions listed in Column 2 of the Schedule.
3 Permitted ingredients
(1) Evaporated milks may contain -
(a) salt; and
(b) water.
(2) Condensed milks may contain -
(a) salt; and
(b) water; and
(c) sugars.
4 Processing of milk and milk products in New Zealand
Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.
SCHEDULE
Column 1 Column 2
Dried whole milks
milkfat minimum 26% m/m
water maximum 5% m/m
Dried skim milks
milkfat maximum 1.5% m/m
water maximum 5% m/m
Condensed whole milks
milkfat minimum 8% m/m
milk solids minimum 28% m/m
Condensed skim milks
milkfat maximum 1% m/m
milk solids minimum 24% m/m
Evaporated whole milks
milkfat minimum 7.5% m/m
milk solids minimum 25% m/m
Evaporated skim milks
milkfat maximum 1% m/m
milk solids minimum 20% m/m
Standard 2.6.1
Fruit Juice and Vegetable Juice
Purpose
This Standard defines fruit and vegetable juice, sets certain compositional permissions for the product and specifies labelling requirements for juice blends.
Table of Provisions
1 Interpretation
2 Composition
3 Labelling of juice blend
Clauses
1 Interpretation
In this Code -
fruit juice or vegetable juice means the liquid portion, with or without pulp, obtained from -
(a) fruit or vegetables respectively; and
(b) in the case of citrus fruit, other than lime, the endocarp only of the fruit;
and includes products that have been concentrated and later reconstituted with water to a concentration consistent with that of the undiluted juice from which it was made.
juice blend means juice made from a blend of more than one juice.
2 Composition
Fruit juice or vegetable juice may have added to it any of the following foods -
(a) sugars; and
(b) salt; and
(c) herbs and spices.
3 Labelling of juice blend
(1) Subject to subclause (2), the label on a package of juice blend must include -
(a) the names of each juice present in the blend; and
(b) the percentage by volume of each juice present in the blend.
(2) Subclause (1) does not apply to orange juice which contains no more than ten % in total of -
(a) mandarin juice; or
(b) tangelo juice;
or both.
Editorial note:
General labelling requirements for food are contained in Part 1.2 of this Code.
Additive permissions for fruit juice and vegetable juice are contained in Standard 1.3.1.
Permissions for the use of processing aids in the production of fruit juice and vegetable juice are contained in Standard 1.3.3.
Standard 2.6.2
Non-Alcoholic Beverages and Brewed Soft Drinks
Purpose
This Standard deals with packaged waters and water based beverages which contain food additives and in certain cases, nutritive substances. The Standard defines a number of products and sets certain compositional requirements for packaged water, electrolyte drinks and brewed soft drinks. Labelling requirements specific to electrolyte drinks are included in this Standard. This Standard also prohibits the labelling or presentation of non-alcoholic beverages in such a way as to suggest the product is an alcoholic beverage.
Table of Provisions
1 Interpretation
2 Composition of packaged water
3 Composition of brewed soft drink
4 Non-alcoholic beverages not to be labelled/presented as alcoholic beverages
5 Composition of electrolyte drinks and electrolyte drink bases
6 Labelling of electrolyte drinks and electrolyte drink bases
7 Claims in relation to the tonicity of electrolyte drinks
Clauses
1 Interpretation
In this Code -
brewed soft drink means the product prepared by a fermentation process from water with fruit and/or vegetable extractives or fruit and/or vegetable infusions, and sugar.
electrolyte drink means a drink formulated and represented as suitable for the rapid replacement of fluid, carbohydrates, electrolytes and minerals.
electrolyte drink base means a solid or liquid which when made up, makes an electrolyte drink.
fruit drink means a non-alcoholic beverage containing fruit and/or fruit products and other foods except alcoholic beverages.
mineral water or spring water means ground water obtained from subterranean water-bearing strata that, in its natural state, contains soluble matter.
non-alcoholic beverage means -
(a) packaged water; or
(b) a water-based beverage which may or may not contain other foods, except for alcoholic beverages; or
(c) electrolyte drinks.
2 Composition of packaged water
(1) Water presented in packaged form may or may not contain added carbon dioxide.
(2) Water presented in packaged form must not contain the substances listed in column 1 of the Table in greater corresponding proportion than that specified in column 2 of the Table to this subclause.
Table to subclause (2)2
Column 1 Column 2 mg/L
Arsenic 0.05
Barium 1.0
Borate 30 (calculated as H3BO3 )
Cadmium 0.01
Chromium VI 0.05
Copper 1.0
Cyanide 0.01 (calculated as CN-)
Fluoride 2.0 (calculated as F-)
Lead 0.05
Manganese 2.0
Mercury 0.001
Nitrate 45 (calculated as NO3-)
Nitrite 0.005 (calculated as NO2-)
Organic matter 3.0 (KMnO3 digested as O2)
Selenium 0.01
Sulphide 0.05 (calculated as H2S)
Zinc 5.0
3 Composition of brewed soft drink
Brewed soft drink must contain no more than 1.15% alcohol/volume.
4 Non alcoholic beverages not to be labelled/presented as alcoholic beverages
Non alcoholic beverages must not be labelled or otherwise presented for sale in a form which expressly or by implication suggests that the product is an alcoholic beverage.
5 Composition of electrolyte drinks and electrolyte drink bases
(1) An electrolyte drink, or an electrolyte drink base when made up, must contain no less than 10 mmol/L of sodium.
(2) An electrolyte, or an electrolyte drink base when made up according to directions, must contain -
(a) no less than 50 g/L and no more than 100 g/L total -
(i) glucose syrup; and
(ii) dextrose; and
(iii) fructose; and
(iv) maltodextrin; and
(b) no more than 50 g/L fructose.
(3) An electrolyte drink, or an electrolyte drink base when made up, may contain:
(a) calcium phosphates; and
(b) potassium phosphates; and
(c) calcium citrates; and
(d) potassium citrates; and
(e) sodium citrates; and
(f) potassium carbonates, including potassium bicarbonate; and
(g) potassium chloride; and
(h) calcium chloride; and
(i) sodium chloride; and
(j) calcium lactate; and
(k) magnesium lactate; and
(l) magnesium sulphate.
6 Labelling of electrolyte drinks and electrolyte drink bases
The label on a package of electrolyte drink or electrolyte drink base, must include a declaration, as ready to drink -
(a) the average per 100 mL:
(i) energy value; and
(ii) total carbohydrate present, including each type of monosaccharide and disaccharide; and
(iii) milligrams and millimoles of the added minerals and electrolytes; and
(b) the recommended volume and frequency of use.
Editorial note:
When determining the values to be included in the declaration in this clause, it should be done so on the basis that the water added to the electrolyte drink base, to make up the electrolyte drink does not contribute to the declared values.
7 Claims in relation to the tonicity of electrolyte drinks
(1) A claim that an electrolyte drink is isotonic may only be made if the electrolyte drink has an average osmolality of 250 - 340 milliOsmol/L.
(2) Where a claim is made that an electrolyte drink is isotonic, hypertonic or hypotonic, the osmolality of the electrolyte drink as measured in milliOsmols/L must be declared on the label of the package.
(3) The label on a package of isotonic electrolyte drink may include words to the effect that the product is designed to promote the availability of energy and to prevent or treat mild dehydration that may occur as a result of sustained strenuous exercise.
Editorial note:
A claim that an electrolyte drink is isotonic is not considered a nutrition claim for the purposes of Standard 1.2.8 of this Code.
For New Zealand purposes, if a claim is made on a product under subclause 7(3), the claim would contravene the New Zealand Medicines Act, unless the claim has been approved by the Minister.
Standard 2.6.3
Kava
Purpose
This Standard, in conjunction with the National Code of Management on the Restriction of the Sale and Advertising of Kava (the National Code of Kava Management), regulates the sale and distribution of kava in Australia.
While Commonwealth, State and Territory Governments recognise the cultural importance of kava to the Australian South Pacific community, this Standard and the National Code of Kava Management seek to minimise the detrimental effects associated with kava abuse.
In New Zealand this Standard regulates the labelling of sale of kava, and prohibits the addition of kava to foods other than those that comply with New Zealand Dietary Supplements Regulations (1985). The National Code of Kava Management is not in operation in New Zealand.
Table of Provisions
1 Interpretation
2 Prohibition
3 Labelling
1 Interpretation
In this Standard -
kava means the plant, or a derivative of the plant, Piper methysticum, whether or not mixed with water.
2 Prohibition
Kava must not be used as an ingredient in foods other than those products regulated under the Dietary Supplements Regulations (1985) in New Zealand as in force on 1 January 2000.
3 Labelling
(1) There shall be written in the label on or attached to a package containing kava, the following statements-
(a) 'Use in moderation'; and
(b) 'May cause drowsiness'; and
(c) 'The sale and distribution of kava in Australia is subject to the National Code of Kava Management'.
(2) Where kava is offered for sale other than in a package, there must be displayed in connection with the food, the statements that would, if the kava were packaged, be required by subclause (1) to be included in the label on or attached to the package.
Editorial note:
This Standard will be reviewed prior to the Australia New Zealand Food Standards Code becoming the sole Food Standards Code in Australia and New Zealand.
Standard 2.7.1
Labelling of Alcoholic Beverages and Food Containing Alcohol
Purpose
This Standard provides labelling requirements for alcoholic beverages and food containing alcohol.
Table of Provisions
1 Interpretation
2 Declaration of alcohol by volume
3 Standard drink labelling
4 Representations of low alcohol
5 Representations of 'non-intoxicating'
6 Food containing alcohol not to be represented as non-alcoholic
Clauses
1 Interpretation
In this Standard-
standard drink means the amount of a beverage which contains 10 grams of ethanol, measured at 20°C.
2 Declaration of alcohol by volume
(1) The label on a package of food listed in column 1 of the Table to this subclause must include a statement of the alcohol content in the corresponding form specified in column 2.
Table to subclause 2(1)
Column 1 Column 2
Food, including alcoholic beverages, containing more than 1.15 % alcohol by volume Expressed in mL/100g or mL/100mL or X% ALCOHOL BY VOLUME or words and expressions of the same or similar effect
Alcoholic beverages containing not more than 1.15 % alcohol by volume
Beverages containing no less than 0.5% alcohol by volume 'CONTAINS NOT MORE THAN X% ALCOHOL BY VOLUME' or words and expressions of the same or similar effect
(2) The statement required by subclause (1) must, for the foods specified in column 1 of the Table to this subclause, be accurate to within the limits specified in column 2.
Table to subclause 2(2)
Column 1 Column 2
Beer, cider and perry 0.3% alc/vol
Spirits, liqueurs, fortified wine, fortified fruit or vegetable wine, and all other alcoholic beverages containing more than 1.15 % alcohol by volume 0.5% alc/vol
Wine and fruit wine (including sparkling forms), and wine products and fruit or vegetable wine products containing more than 6.5 % alcohol by volume 1.5% alc/vol
3 Standard drink labelling
(1) Subject to subclause (2), the label on a package of a beverage or a food capable of being consumed as a beverage, which contains more than 0.5 % alcohol by volume, measured at 20°C, must include a statement of the approximate number of standard drinks in the package -
(a) in the case of packages containing 10 or less standard drinks, accurate to the first decimal place; or
(b) in the case of packages containing more than 10 standard drinks, accurate to the nearest whole number of standard drinks.
(2) Subclause (1) does not apply to beverages packaged prior to 22 December 2000.
Examples:
For the purposes of subclause 3(1) the following examples are provided.
For a 750 mL bottle of 12.5% wine:
'CONTAINS APPROXIMATELY 7.4 STANDARD DRINKS'
For a 750 mL bottle of 37% spirit:
'CONTAINS APPROXIMATELY 22 STANDARD DRINKS
For a 375 mL can of 4.9% beer:
'CONTAINS APPROXIMATELY 1.4 STANDARD DRINKS
4 Representations of low alcohol
An alcoholic beverage which contains more than 1.15 % alcohol by volume must not be represented as a low alcohol beverage.
5 Representations of 'non-intoxicating'
The label on a package of a beverage containing more than 0.5 % alcohol by volume must not include the words 'non intoxicating' or words of similar meaning.
6 Food containing alcohol not to be represented as non-alcoholic
Food containing alcohol must not be represented in a form which expressly or by implication suggests that the product is a non-alcoholic confection or non-alcoholic beverage.
Standard 2.7.2
Beer
Purpose
This Standard defines the term 'beer' and permits the addition of specified foods during its manufacture.
Table of Provisions
1 Interpretation
2 Addition of other foods during production
Clauses
1 Interpretation
In this Standard-
beer means the product, characterised by the presence of hops or preparations of hops, prepared by the yeast fermentation of an aqueous extract of malted or unmalted cereals, or both.
a reference to beer includes a reference to 'ale', 'lager', 'pilsener', 'porter' and 'stout'.
2 Addition of other foods during production
The following foods may be added to beer during production -
(a) cereal products or other sources of carbohydrate; and
(b) sugar; and
(c) salt; and
(d) herbs and spices.
Editorial note:
Additive permissions and permitted processing aids for the products referred to in this Standard are contained in Standards 1.3.1 (Food Additives) and 1.3.3 (Processing Aids) respectively.
Specific labelling requirements for alcoholic beverages are contained in Standard 2.7.1.
Standard 2.7.3
Fruit Wine and Vegetable Wine
Purpose
This Standard defines the terms fruit and/or vegetable wine, fruit wine and/or vegetable wine product, mead and associated products, and sets out compositional requirements for those products.
Table of Provisions
1 Interpretation
2 Composition
Clauses
1 Interpretation
In this Standard-
cider means the fruit wine prepared from the juice or must of apples and no more than 25 % of the juice or must of pears.
fruit wine and/or vegetable wine means the product prepared from the complete or partial fermentation of fruit, vegetable, grains and/or cereals or preparations of those foods, other than that produced solely from grapes.
fruit wine and/or vegetable wine product means a food containing no less than 700 mL/L of fruit wine and/or vegetable wine, which has been formulated, processed, modified or mixed with other foods such that it is not a fruit wine and/or vegetable wine.
mead means the product prepared from the complete or partial fermentation of honey.
perry means the fruit wine prepared from the juice or must of pears and no more than 25 % of the juice or must of apples.
2 Composition
Fruit wine, vegetable wine and mead may contain -
(a) fruit juice and fruit juice products; and
(b) vegetable juice and vegetable juice products; and
(c) sugars; and
(d) honey; and
(e) spices; and
(f) alcohol; and
(g) water.
Editorial note:
Additive permissions and permitted processing aids for the products referred to in this Standard are contained in Standards 1.3.1 (Food Additives) and 1.3.3 (Processing Aids) respectively.
Specific labelling requirements for alcoholic beverages are contained in Standard 2.7.1.
Standard 2.7.4
Wine and Wine Product
Purpose
This Standard sets general definitions for wine and wine product and provides permissions for the addition of certain foods during the production of wine. This Standard, however, requires wine produced in Australia to comply with the provisions of Standard P4 of the Australian Food Standards Code.
The Australian Wine and Brandy Corporation Act 1980 and the Regulations made under the Act should also be consulted. The Act and the Regulations contain provisions which, for example, regulate:
- the use of geographical indications for wine, sparkling wine and fortified wine;
- limited derogations from the requirements in this Standard for wine, sparkling wine and fortified wine for export;
- blending rules for wine, sparkling wine and fortified wine; and
- the compositional and other requirements for wine, sparkling wine and fortified wine imported into Australia from countries with which Australia has a wine trading agreement prescribed by the Act.
Editorial Note:
The New Zealand Geographical Indications Act 1995 applies to appellations in relation to wine. The Act will come into effect when the relevant regulations are adopted.
Table of Provisions
1 Interpretation
2 Addition of other foods to wine during production
3 Wine and wine product produced in Australia
Clauses
1 Interpretation
In this Standard -
wine means the product of the complete or partial fermentation of fresh grapes, or a mixture of that product and products derived solely from grapes.
wine product means a food containing no less than 700 mL/L of wine as defined in this Standard, which has been formulated, processed, modified or mixed with other foods such that is not wine.
2 Addition of other foods to wine during production
The following foods may be added to wine during production -
(a) grape juice and grape juice products; and
(b) sugars; and
(c) brandy or other spirit; and
(d) added water, where the water is necessary to incorporate any permitted food additive or processing aid.
3 Wine and wine product produced in Australia
(1) Notwithstanding the provisions of this Standard, wine and wine product produced in Australia must comply with the provisions of Standards P4 and P6 respectively of the Australian Food Standards Code.
(2) For the purposes of subclause (1), a reference to brandy or grape spirit in Standard P4 is a reference to those products as standardised in Standard P3 of the Australian Food Standards Code.
Editorial Notes:
It is anticipated that clause 3 of this Standard will be amended to reflect expected amendments to the Australian Wine and Brandy Corporation Act 1980.
Additive permissions and permitted processing aids for the products referred to in this Standard are contained in Standards 1.3.1 Food Additives and 1.3.3 Processing Aids respectively.
Specific labelling requirements for alcoholic beverages are contained in Standard 2.7.1.
Standard 2.7.5
Spirits
Purpose
This Standard defines the words, 'brandy', 'liqueur' and 'spirit', and provides compositional permissions for spirits and brandy, and permissions for the addition of certain foods to brandy during its production.
The Standard also protects geographical indications which represent a given quality, reputation or other characteristic of the product which is essentially attributable to its geographical origin. This protection implements Article 23 of the World Trade Organisation Agreement on Trade and Related Aspects of Intellectual Property Rights ("TRIPs").
Table of Provisions
1 Interpretation
2 Composition of spirit and brandy
3 Addition of other foods to brandy during production
4 Geographical indications
Clauses
1 Interpretation
In this Standard-
brandy means a spirit obtained from the distillation of wine, or fermented preparations of grapes or grape product.
liqueur means a spirit flavoured or mixed with other foods.
geographical indication means an indication, whether express or implied -
(a) which identifies a spirit as originating in a particular country, locality or region; and
(b) where a given quality, reputation or other characteristic of the spirit is essentially attributable to its origin in that particular country, locality or region.
spirit means a potable alcoholic distillate, including whisky, brandy, rum, gin, vodka and tequila, which, unless otherwise required by this Standard, contains at least 37% alcohol by volume, produced by distillation of fermented liquor derived from food sources, so as to have the taste, aroma and other characteristics generally attributable to that particular spirit.
2 Composition of spirit and brandy
Spirit and brandy may contain -
(a) water; and
(b) sugars; and
(c) honey; and
(d) spices.
3 Addition of other foods to brandy during production
During the production of brandy the following foods may be added -
(a) grape juice; and
(b) grape juice concentrates; and
(c) wine; and
(d) prune juice.
4 Geographical indications
(1) A geographical indication must not be used in relation to a spirit, even where the true origin of the spirit is indicated or the geographical indication is used in translation or accompanied by expressions such as 'kind', 'type', 'style', 'imitation' or the like, unless the spirit has been produced in the country, locality or region indicated.
(2) A spirit lawfully exported under a geographical indication, but bottled in Australia or New Zealand, must not be sold under that geographical indication -
(a) unless the concentration of alcohol by volume in the spirit is at a level permitted under the laws for that geographical indication of the country, region or locality indicated by that geographical indication; or
(b) if any other distinctive quality or characteristic of the spirit is altered in a manner that would mislead or deceive the public as to the nature of the product identified by the geographical indication.
Editorial note:
Additive permissions and permitted processing aids for the products referred to in this Standard are contained in Standards 1.3.1 Food Additives and 1.3.3 Processing Aids respectively.
Specific labelling requirements for alcoholic beverages are contained in Standard 2.7.1.
Standard 2.8.1
Sugars
Purpose
This Standard provides specific definitions for sugar and related products. The Standard also sets a compositional requirement for white sugar.
Standard 2.8.2 prescribes standards for honey, and Standard 1.3.1 regulates intense sweeteners.
Table of Provisions
1 Interpretation
2 Reference to 'sugar'
3 Composition of white sugar
Clauses
1 Interpretation
In this Code -
icing means a mixture of sugar and other foods for use as a coating and includes frosting, plastic icing and icing gel.
sugars means -
(a) hexose monosaccharides and disaccharides, including dextrose, fructose, sucrose and lactose; or
(b) starch hydrolysate; or
(c) glucose syrups, maltodextrin and similar products; or
(d) products derived at a sugar refinery, including brown sugar and molasses; or
(e) icing sugar; or
(f) invert sugar; or
(g) fruit sugar syrup;
derived from any source, but does not include -
(h) malt or malt extracts; or
(i) sorbitol, mannitol, glycerol, xylitol, polydextrose, isomalt, maltitol, maltitol syrup or lactitol.
white sugar means purified crystallised sucrose.
2 Reference to 'sugar'
A reference to 'sugar' elsewhere in this Code is, unless otherwise expressly stated, a reference to -
(a) white sugar; or
(b) caster sugar; or
(c) icing sugar; or
(d) loaf sugar; or
(e) coffee sugar; or
(f) raw sugar.
Editorial note:
For the labelling of sugar as an ingredient refer to the Table to clause 4 in Standard 1.2.4. The Table prohibits the use of the word 'sugars' in a statement of ingredients.
3 Composition of white sugar
White sugar must have no less than 99.7% sucrose content, calculated on a dry basis.
Standard 2.8.2
Honey
Purpose
This Standard defines honey and sets certain compositional requirements for the product. This Standard also makes the word 'honey' a prescribed name for the purposes of this Code.
Table of Provisions
1 Interpretation
2 Composition of honey
3 Prescribed name
Clauses
1 Interpretation
In this Code -
honey means the natural sweet substance produced by honey bees from the nectar of blossoms or from secretions of living parts of plants or excretions of plant sucking insects on the living parts of plants, which honey bees collect, transform and combine with specific substances of their own, store and leave in the honey comb to ripen and mature.
2 Composition for honey
Honey must contain -
(a) no less than 60 % reducing sugars; and
(b) no more than 21 % moisture.
3 Prescribed name
The word 'honey' is a prescribed name.
Standard 2.9.1
Infant Formula Products
Reserved
Standard 2.9.2
Foods for Infants
Purpose
This Standard provides for the compositional (including nutritional) and labelling requirements of foods intended and/or represented for use as food for infants. Foods in this Standard are intended to be fed to infants in addition to human milk and/or infant formula products. This Standard does not apply to Infant Formula Products, as they are regulated by Standard 2.9.1, nor does it apply to Formulated Meal Replacements and Formulated Supplementary Foods as they are regulated by Standard 2.9.3.
The Standard recognises the specific needs of infants relating to the texture of the food, the infant's digestion ability, renal capacity and the need for high energy and nutrient intake to support rapid growth. This Standard recognises the particular microbiological and immunological susceptibility of infants including the potential for the development of food allergy.
General labelling requirements are contained in Part 1.2. Microbiological requirements are contained in Standard 1.6.1 - Microbiological Limits for Food.
This Standard amends the application of Standard 1.2.8 - Nutrition Information Requirements in relation to food for infants.
Table of Provisions
1 Interpretation
2 General compositional requirements
3 Additional compositional requirements for cereal-based foods
4 Additional compositional requirements for non-cereal-based foods
5 Labelling
6 Additional labelling requirements relating to specific nutrients and energy information
7 Representations
8 Claims about vitamins and minerals
9 Nutrition information
10 Food in dehydrated or concentrated form
11 Storage requirements
Clauses
1 Interpretation
In this Standard -
cereal-based food means a food for infants that is based on cereal.
ESADDI means, for a vitamin or mineral in column 1 of Table 3 to clause 8, the estimated safe and adequate daily dietary intake specified for that vitamin or mineral in column 2.
food for infants means a food that is intended and/or represented for use as a source of nourishment for infants, but does not include -
(a) infant formula products; and
(b) formulated meal replacements; and
(c) formulated supplementary foods; and
(d) unprocessed fruit and vegetables.
fruit-based food means a food for infants that is based on fruit.
infant means a person up to the age of 12 months.
infant formula product means an infant formula product as defined in Standard 2.9.1.
RDI means, for a vitamin or mineral in column 1 of Table 2 to clause 8, the recommended dietary intake specified in relation to that vitamin or mineral in column 2 calculated and expressed in the form specified in the Table.
sugars includes honey.
Editorial note:
Sugars is defined in Standard 2.8.1
2 General compositional requirements
(1) Food for infants must not contain a food additive or nutritive substance unless -
(a) expressly permitted by this Code; or
(b) the food additive or nutritive substance is naturally present in an ingredient of the food for infants.
(2) Food for infants may contain -
(a) sugars, provided in the case of a juice or a non-alcoholic beverage, the total sugars content of the food is no more than 4 g/100 g; and
Editorial note:
'non-alcoholic beverage' is defined in Standard 2.6.2.
(b) lactic acid producing cultures.
(3) Food for infants must not contain -
(a) more than 50 mg/100 g of total iron in cereal-based food on a moisture free basis; or
(b) honey, unless it has been treated to inactivate Clostridium botulinum spores; or
(c) more than the total quantity of sodium set out in column 2 of the Table to this paragraph for each particular type of food for infants; or
(d) added salt, in the case of ready-to-eat fruit-based foods including juices.
Table to paragraph 2(3)(c)
Maximum permitted quantity of sodium in
food for infants
Column 1 Column 2
Food Type Maximum permitted quantity
Rusks 350 mg/100 g
Biscuits 300 mg/100 g
Flours, pasta, ready-to-eat foods for infants (including cereal-based foods other than rusks and biscuits) 100 mg/100 g
Ready-to-eat fruit-based foods, including juices 100 mg/100 g
(4) Food for infants intended for infants under the age of 6 months must be formulated and manufactured to a consistency that minimises the risk of choking.
Editorial note:
The intent of subclause (4) is to ensure that the food, except in the case of rusks, should have a texture that is soft and free of lumps.
3 Additional compositional requirements for cereal-based foods
(1) Cereal-based food for infants which contains more than 70% cereal, on a moisture free basis, and is promoted as suitable for infants over the age of 6 months -
(a) must contain no less than 20 mg iron/100 g on a moisture free basis; and
(b) may contain added thiamin, niacin, vitamin B6, vitamin C, folate, iron, magnesium in the permitted forms set out in Schedule 1 of Standard 2.9.1; and
(c) may contain added vitamin C in the forms permitted in Schedule 1 of Standard 2.9.1 to a maximum level of 90 mg/100 g on a moisture free basis.
(2) Cereal-based food for infants which contains more than 70% cereal, on a moisture free basis, and is promoted as suitable for infants from 4 months of age may contain added -
(a) iron in the permitted forms as set out in Schedule 1 of Standard 2.9.1; and
(b) vitamin C in the forms permitted in Schedule 1 of Standard 2.9.1 to a maximum level of 90 mg/100 g on a moisture free basis.
4 Additional compositional requirements for non-cereal-based foods
Foods for infants other than cereal-based food for infants -
(a) in the case of juices and gels, must contain no less than 25 mg /100 g of vitamin C; and
(b) in the case of fruit-based foods, may contain vitamin C and/or folate in the permitted forms set out in Schedule 1 of Standard 2.9.1.
5 Labelling
(1) This clause does not apply to packaged water.
(2) The label on a package of food for infants must not include a recommendation, whether express or implied, that the food is suitable for infants less than four months old.
(3) The label on a package of food for infants must include -
(a) a statement indicating the consistency of the food; and
(b) a statement indicating the minimum age, expressed in numbers, of the infants for whom the food is recommended; and
(c) where the food is recommended for infants between the ages of 4-6 months, in association with the statement required by paragraph (b), the words -
"Not recommended for infants under the age of 4 months"; and
(d) where the added sugars content of the food for infants exceeds 4 g/100 g, the word-
"sweetened"; and
(e) where honey has been used as an ingredient, in association with the word "honey, the word-
"sterilised".
Editorial note:
This Standard does not place limits on the use of sugars except for juices and non-alcoholic beverages.
Claims such as 'no added sugar', 'sweetened' or words of similar import are subject to the general labelling provisions.
6 Additional labelling requirements relating to specific nutrients and energy information
(1) Where a reference is made in the label on a package of food for infants to a food source of protein in the food, then the percentage of that food source of protein in the final food must be declared in the label.
Editorial note:
In this Standard, a reference to a food source of protein includes a reference in the name of the food to a source of protein. A food source of protein means milk, eggs, cheese, fish, meat, nuts and legumes. Meat includes poultry.
(2) Where a food for infants contains more than of 3 g/100 kJ of protein, the label on the package must include the words -
"Not suitable for infants under the age of 6 months".
(3) A claim must not be made, whether express or implied, that a food for infants is a source of protein unless no less than 12% of the average energy content of the food is derived from protein.
Editorial note:
Average energy content is defined in Standard 1.2.8.
7 Representations
(1) A food must not be represented as being the sole or principal source of nutrition for infants.
(2) The label on a package of food for infants must not include a recommendation that the food can be added to bottle feeds of an infant formula product.
8 Claims about vitamins and minerals
(1) A claim must not be made, whether express or implied, in relation to a food for infants comparing the vitamin or mineral content of the food with that of any other food unless such a claim is expressly permitted elsewhere in this Standard.
(2) A claim, either express or implied, as to the presence of a vitamin or mineral in a food for infants may be made if the food contains in a normal serve at least 10% of the RDI as specified in Table 2 to this clause or at least 10% of the ESADDI as specified in Table 3 to this clause, for that vitamin or mineral.
(3) A claim, either express or implied, that a food for infants is a good source of a vitamin or mineral may be made if a reference quantity of the food contains at least 25% of the RDI as specified in Table 2 to this clause or at least 25% of the ESADDI as specified in Table 3 to this clause.
(4) A claim, whether expressed or implied, must not be made in relation to a fruit-based food for infants that the food contains more than -
(a) 60 mg/100 g of vitamin C; or
(b) 150 mg/100 g of folate.
(5) A claim must not be made, whether express or implied, in relation to a cereal-based food for infants to which a vitamin or mineral has been added, that the food contains in a normal serve that vitamin or mineral in a quantity greater than that specified in relation to that vitamin or mineral in column 2 of Table 1 to this clause.
Table 1 to clause 8
Maximum claims per serve for cereal-based foods
for infants
Column 1 Column 2
Vitamins & Minerals Maximum claim per serve
Thiamin (mg) 15% RDI
Niacin* (mg) 15% RDI
Folate (mg) 10% RDI
Vitamin B6 (mg) 10% RDI
Vitamin C (mg) 10% RDI
Magnesium (mg) 15% RDI
Table 2 to clause 8
Recommended Dietary Intake for infants
Column 1 Column 2
Vitamins & Minerals Specified RDI
Vitamin A 300 mg as retinol equivalents1
Thiamin 0.35 mg
Riboflavin 0.6 mg
Niacin 3 mg as niacin2
Folate 75mg
Vitamin B6 0.45mg
Vitamin B12 0.7 mg
Vitamin C 30 mg in total of L-ascorbic acid and dehydroascorbic acid
Vitamin D 5 mg cholecalciferol3
Vitamin E 4 mg alpha-tocopherol equivalents4
Vitamin K 10 mg phylloquinone
Calcium 550 mg
Iodine 60 mg
Iron 9 mg, in the case of infants from 6 months
Iron 3 mg, in the case of infants under 6 months
Magnesium 60 mg
Phosphorus 300 mg
Selenium 15 mg
Zinc 4.5 mg
# - These figures represent US Adequate Intake Levels
1, 2, 3, and 4 - these numbers refer to the corresponding numbers in the footnotes in Schedule 1 in Standard 1.1.1
Table 3 to clause 8
Estimated Safe and Adequate Daily Dietary Intake for infants
Column 1 Column 2
Vitamins & Minerals Specified ESADDI
Biotin# (mg) 6
Pantothenic Acid (mg)# 1.8
Copper (mg) 0.65
Manganese (mg) 0.8
Chromium (mg) 40
Molybdenum (mg) 30
# - These figures represent US Adequate Intake Levels
9 Nutrition information
(1) The following provisions of Standard 1.2.8 do not apply to this Standard -
(a) paragraph 3(j); and
(b) paragraphs 3(c), (d), (e) and (f); and
(c) subclause 5(2); and
(d) clause 7; and
(e) clause 8; and
(f) clause 9; and
(g) subclause 17(2).
(2) In addition to the requirements of clause 5 of Standard 1.2.8, the nutrition information panel on a label on a package of food for infants must include the total sugars content.
(3) The nutrition information panel for food for infants must be set out in the following format -
NUTRITION INFORMATION
Servings per package: (here insert number of servings)
Serving size: g (or mL)

Quantity per Serving
(g (or mL))
Quantity per 100g
(or 100 mL)
Energy
kJ (Cal)
kJ (Cal)
Protein
g
g
Fat, total
g
g
- claimed fatty acids
g
g
Carbohydrate, total
g
g
- sugars
g
g
(here insert any other nutrient, or biologically active substance, to be declared)
10 Food in dehydrated or concentrated form
The label on a package of food in dehydrated or concentrated form, must include directions as to how the food should be reconstituted, and the particulars set out in each column of the panel expressed as a proportion of the food as so reconstituted.
Editorial note:
If manufacturers nominate more than one fluid for preparing the food, the particulars set out in the column should be according to the first liquid nominated and a note to this effect made.
11 Storage requirements
The label on a package of food for infants must contain storage instructions covering the period after it is opened.
Editorial note:
Standard 1.2.4 - Labelling of Ingredients applies to this Standard with the exception of paragraph 6(1)(a) - declaration of compound ingredients.

Standard 2.9.3
Formulated Meal Replacements and Formulated Supplementary Foods
Purpose
This Standard provides compositional and labelling requirements for formulated meal replacements and formulated supplementary foods. In addition, this Standard sets out the compositional and labelling requirements for formulated supplementary foods for young children, aged one to three years.
Table of Provisions
Division 1 - Interpretation
1 Interpretation
Division 2 - Formulated meal replacements
2 Compositional requirements for formulated meal replacements
3 Labelling of formulated meal replacements
Division 3 - Formulated supplementary foods
4 Compositional requirements for formulated supplementary foods
5 Labelling of formulated supplementary foods
Division 4 - Formulated supplementary foods for young children
6 Compositional requirements for formulated supplementary foods for young children
7 Labelling of formulated supplementary foods for young children
Schedule
Division 1 - Interpretation
Clauses
1 Interpretation
In this Standard -
formulated meal replacement means a single food or prepackaged selection of foods that is sold as a replacement for one or more of the daily meals but not as a total diet replacement.
formulated supplementary food means a food specifically designed as a supplement to a normal diet to address situations where intakes of energy and nutrients may not be adequate to meet an individual's requirements.
formulated supplementary food for young children means a formulated supplementary food for children aged one to three years.
permitted form means the form of vitamin or mineral specified in column 2 of the Schedule to Standard 1.1.1 and in the case of formulated meal replacements, those listed in column 2 of the Schedule to Standard 2.9.4.
serving means a quantity of the food which constitutes one normal serving when prepared according to manufacturer's directions or when the food requires no further preparation before consumption, and in the case of a formulated meal replacement is equivalent to one meal.
Editorial note:
Recommended Dietary Intake (RDI) and Estimated Safe and Adequate Daily Dietary Intake (ESADDI) are defined in Standard 1.1.1 for the purposes of this Standard.
Division 2 - Formulated meal replacements
2 Compositional requirements for formulated meal replacements
(1) Formulated meal replacements must contain in a serving no less than -
(a) 12 g protein; and
(b) 850 kJ; and
(c) 25 % of the RDI of each of those vitamins and minerals listed in column 1 of Table 1 in the Schedule.
(2) A formulated meal replacement may have added to it the vitamins and minerals listed in -
(a) column 1 of Table 1 in the Schedule, provided the total of the naturally occurring and added quantity of each vitamin or mineral in a serving does not exceed the quantity, where specified, set out in relation to that vitamin or mineral in column 2 of Table 1; and
(b) column 1 of Table 2 in the Schedule, provided the total of the naturally occurring and added quantity of each vitamin or mineral in a serving does not exceed the quantity, where specified, set out in relation to that vitamin or mineral in column 2 of Table 2.
(3) Vitamins and minerals added to formulated meal replacements must be in the permitted form.
3 Labelling of formulated meal replacements
(1) Subject to subclause (2), the nutrition information panel on the label on a package of formulated meal replacement must include a declaration of the average quantities of the vitamins and minerals present in the food and -
(a) listed in column 1 of Table 1 to the Schedule; and
(b) listed in column 1 of Table 2 to the Schedule, and have been added to the food.
(2) A claim as to the presence in a formulated meal replacement of a vitamin or mineral listed in column 1 of Table 1 or Table 2 in the Schedule may be made on the label on a package of formulated meal replacement, provided that -
(a) no less than 10 % of the RDI or ESADDI of that vitamin or mineral is present in a serving of the food; and
(b) where a vitamin or mineral has been added to the food, the claimed quantity of that vitamin or mineral in a serving does not exceed the quantity set out in column 3 of Table 1 or Table 2.
(3) 'Formulated meal replacement' is a prescribed name.
(4) The label on a package of formulated meal replacement must include words to the effect that the product must not be used as a total diet replacement.
Division 3 - Formulated supplementary foods
4 Compositional requirements for formulated supplementary foods
(1) Formulated supplementary foods must contain in a serving no less than -
(a) 8 g protein; and
(b) 550 kJ; and
(c) 20 % of the RDI of no less than one of those vitamins or minerals listed in column 1 of Table 3 in the Schedule, provided the total quantity of each vitamin or mineral in a serving does not exceed the quantity, where specified, set out in relation to that vitamin or mineral in column 4 of Table 3.
(2) The vitamins or minerals listed in column 1 of Table 3 in the Schedule may be added to a formulated supplementary food, provided the total of the naturally occurring and added quantity of each vitamin or mineral in a serving does not exceed the quantity, where specified, set out in relation to that vitamin or mineral in column 4 of Table 3.
(3) Vitamins and minerals added to formulated supplementary foods must be in the permitted form.
5 Labelling of formulated supplementary foods
(1) Subject to subclause (2), the nutrition information panel on the label on a package of formulated supplementary food must include a declaration of the average quantity of a vitamin or mineral present in the food where that vitamin or mineral is listed in column 1 of Table 3 to the Schedule and has been added to the food.
(2) A claim as to the presence in a formulated supplementary food of one or more of those vitamins or minerals listed in column 1 of Table 3 in the Schedule may be made on the label on a package of formulated supplementary food provided that -
(a) no less than 10 % of the RDI of the vitamin or mineral listed in column 1 of Table 3 is present in a serving of the food; and
(b) no less than 10 % of the ESADDI of the vitamin or mineral is present in a serving of the food; and
(c) where a vitamin or mineral has been added to the food, the claimed quantity of that vitamin or mineral in a serving of the food does not exceed the quantity set out in column 5 of Table 3.
(3) The label on a package of formulated supplementary food must include a description of the role of the food as a supplement to a normal diet to address situations where intakes of energy and nutrients may not be adequate to meet an individual's requirements.
(4) 'Formulated supplementary food' is a prescribed name.
Division 4 - Formulated supplementary foods for young children
6 Compositional requirements for formulated supplementary foods for young children
(1) Formulated supplementary foods for young children must contain in a serving no less than -
(a) 2.5 g protein; and
(b) 330 kJ; and
(c) 20 % of the RDI of no less than one of those vitamins or minerals listed in column 1 of Table 3 in the Schedule, provided the total quantity of each vitamin or mineral in a serving does not exceed the quantity, where specified, set out in relation to that vitamin or mineral in column 2 of Table 3.
(2) The vitamins or minerals listed in column 1 of Table 3 in the Schedule may be added to a formulated supplementary food for young children, provided the total of the naturally occurring and added quantity of each vitamin or mineral in a serving does not exceed the quantity, where specified, set out in relation to that vitamin or mineral in column 2 of Table 3.
(3) Vitamins and minerals added to formulated supplementary foods for young children must be in the permitted form.
7 Labelling of formulated supplementary foods for young children
(1) Subject to subclause (2), the nutrition information panel on the label on a package of formulated supplementary food for young children must include a declaration of the average quantity of a vitamin or mineral present in the food where that vitamin or mineral is listed in column 1 of Table 3 to the Schedule and has been added to the food.
(2) A claim as to the presence in a formulated supplementary food for young children of one or more of those vitamins or minerals listed in column 1 of Table 3 in the Schedule may be made on the label on a package of formulated supplementary food provided that -
(a) no less than 10 % of the RDI of the vitamin or mineral listed in column 1 of Table 3 is present in a serving of the food; and
(b) no less than 10 % of the ESADDI of the vitamin or mineral is present in a serving of the food; and
(c) where a vitamin or mineral has been added to the food, the claimed quantity of that vitamin or mineral in a serving of the food does not exceed the quantity set out in column 3 of Table 3.
(3) The label on a package of formulated supplementary food for young children must include a description of the role of the food as a supplement to a normal diet to address situations where intakes of energy and nutrients may not be adequate to meet an individual's requirements.
(4) 'Formulated supplementary food for young children' is a prescribed name.
SCHEDULE
Table 1
Formulated meal replacements
Column 1
Vitamins and minerals Column 2
Maximum quantity per one-meal serving (proportion RDI) Column 3
Maximum claim per one-meal serving (proportion RDI)
Vitamin A 300 mg (40%) 300 mg (40%)
Thiamin No quantity set 0.55 mg (50%)
Riboflavin No quantity set 0.85 mg (50%)
Niacin No quantity set 5.0 mg (50%)
Folate No quantity set 100 mg (50%)
Vitamin B6 No quantity set 0.8 mg (50%)
Vitamin B12 No quantity set 1.0 mg (50%)
Vitamin C No quantity set 20 mg (50%)
Vitamin D 5.0 mg (50%) 5.0 mg (50%)
Vitamin E No quantity set 5.0 mg (50%)
Calcium No quantity set 400 mg (50%)
Iodine 75 mg (50%) 75 mg (50%)
Iron No quantity set 4.8 mg (40%)
Magnesium No quantity set 160 mg (50%)
Phosphorus No quantity set 500 mg (50%)
Zinc No quantity set 4.8 mg (40%)
Table 2
Formulated meal replacements
Column 1
Vitamins and minerals Column 2
Maximum quantity per one-meal serving (proportion ESADDI unless stated otherwise) Column 3
Maximum claim per one-meal serving (proportion ESADDI unless stated otherwise)
Biotin No quantity set 17 mg (17%)
Pantothenic acid No quantity set 1.3 mg (17%)
Vitamin K No quantity set 40 mg (50%)
Chromium:
inorganic 34 mg (17%) 34 mg (17%)
organic 16 mg (8%) 16 mg (8%)
Copper:
inorganic 0.50 mg (17%) 0.50 mg(17%)
organic 0.24 mg (8%) 0.24 mg (8%)
Manganese:
inorganic 0.85 mg (17%) 0.85 mg (17%)
organic 0.4 mg (8%) 0.4 mg(8%)
Molybdenum:
inorganic 42.5 mg (17%) 42.5 mg (17%)
organic 20 mg (8%) 20 mg (8%)
Selenium:
inorganic 17.5 mg (25% RDI) 17.5 mg (25% RDI)
organic 9 mg (13% RDI) 9 mg (13% RDI)
Table 3
Formulated supplementary foods and
formulated supplementary foods young children
Column 1
Vitamins and minerals Column 2
Maximum quantity per serving (young children) (proportion RDI) Column 3
Maximum claim per serving
(young children) (proportion RDI) Column 4
Maximum quantity per serving (adults) (proportion RDI) Column 5
Maximum claim per serving (adults) (proportion RDI)
Vitamin A 135 mg (45%) 105 mg (35%) 340 mg (45%) 265 mg (35%)
Thiamin No quantity set 0.25 mg (50%) No quantity set 0.55 mg (50%)
Riboflavin No quantity set 0.4 mg (50%) No quantity set 0.85 mg (50%)
Niacin No quantity set 2.5 mg (50%) No quantity set 5.0 mg (50%)
Folate No quantity set 50 mg (50%) No quantity set 100 mg (50%)
Vitamin B6 No quantity set 0.35 mg (50%) No quantity set 0.8 mg (50%)
Vitamin B12 No quantity set 0.5 mg (50%) No quantity set 1.0 mg (50%)
Vitamin C No quantity set 15 mg (50%) No quantity set 20 mg (50%)
Vitamin D 2.5 mg (50%) 2.5 mg (50%) 5.0 mg (50%) 5.0 mg (50%)
Vitamin E No quantity set 2.5 mg (50%) No quantity set 5.0 mg (50%)
Calcium No quantity set 350 mg (50%) No quantity set 400 mg (50%)
Iodine 35 mg (50%) 35 mg (50%) 75 mg (50%) 75 mg (50%)
Iron No quantity set 3.0 mg (50%) No quantity set 6.0 mg (50%)
Magnesium No quantity set 32 mg (40%) No quantity set 130 mg (40% )
Phosphorus No quantity set 250 mg (50%) No quantity set 500 mg(50%)
Zinc No quantity set 1.1 mg (25%) No quantity set 3.0 mg (25%)

Standard 2.9.4
Formulated Supplementary Sports Foods
Purpose
This Standard defines and regulates the composition and labelling of foods specially formulated to assist sports people in achieving specific nutritional or performance goals. Such foods are intended as supplements to a diet rather than for use as the sole or principal source of nutrition.
Due to the particular physiological demands of sports people, this Standard provides for the addition to formulated supplementary sports foods of certain micronutrients and other ingredients which are not permitted to be added to other foods. This means that such products are not suitable for consumption by children.
Table of Provisions
Division 1 - Formulated Supplementary Sports Foods Generally
1 Interpretation
2 Composition
3 Required labelling statements
4 Ingredient claims
5 Vitamin and mineral claims
6 Prohibition on representations
Division 2 - Particular Formulated Supplementary Sports Foods
7 High carbohydrate supplement
8 Protein energy supplement
9 Energy supplement
Division 1 - Formulated Supplementary Sports Foods Generally
1 Interpretation
In this Code -
formulated supplementary sports food means a food or mixture of foods specifically formulated to assist sports people in achieving specific nutritional or performance goals.
one-day quantity in relation to formulated supplementary sports food, means the amount of that food which is to be consumed in one day in accordance with directions specified in the label.
2 Composition
A formulated supplementary sports food -
(a) may contain the vitamins and minerals specified in the Table to this paragraph provided that -
(i) the vitamin or mineral is added in a form listed in the Schedule to Standard 1.1.1 or in column 2 of the Schedule to this Standard; and
(ii) the amount of the vitamin or mineral in the food does not exceed the amount, if any, specified in column 3 of the Table; and
Table to Paragraph 2(a)
Column 1Micronutrient Column 2Maximum claimed amount per one-day quantity Column 3Maximum amount perone-day quantity
Vitamin A 375 µg 375 µg
Thiamin 2.2 mg
Riboflavin 3.4 mg
Niacin 20 mg
Folate 400 µg
Vitamin B6 3.2 mg
Vitamin B12 4.0 µg
Vitamin C 80 mg
Vitamin D 2.5 µg 2.5 µg
Vitamin E 20 mg
Biotin 50 µg
Pantothenic acid 3.5 mg
Calcium 1600 mg
Chromium: inorganic forms organic forms 100 µg50 µg 100 µg50 µg
Copper: inorganic forms organic forms 1.5 mg750 µg 1.5 mg750 µg
Iodine 75 µg 75 µg
Iron 12 mg
Magnesium 640 mg
Manganese: inorganic forms organic forms 2.5 mg1.25 mg
Molybdenum: inorganic forms organic forms 125 µg62.5 µg
Phosphorus 1000 mg
Selenium: inorganic forms organic forms 52 µg26 µg 52 µg26 µg
Zinc 12 mg
(b) must not contain added amino acids as such, except for those specified in the Table to this paragraph, provided that the amount of the amino acid added to the food does not exceed the amount specified in column 2 of the Table; and
Table to Paragraph 2(b)
Column 1
Amino Acid
Column 2
Maximum amount added per one-day quantity
Alanine 1200 mg
Arginine 1100 mg
Aspartic acid 600 mg
Cysteine 440 mg
Glutamine 1900 mg
Glutamic acid 1600 mg
Glycine 1500 mg
Histidine 420 mg
Isoleucine 350 mg
Leucine 490 mg
Lysine 420 mg
Methionine 180 mg
Ornithine 360 mg
Phenylalanine 490 mg
Proline 1100 mg
Serine 1400 mg
Taurine 60 mg
Threonine 245 mg
Tyrosine 400 mg
Tryptophan 100 mg
Valine 350 mg
(c) may contain the ingredients listed in the Table to this paragraph added as such, provided that the amount of each ingredient added does not exceed the amount specified in relation to that ingredient in column 2 of the Table; and
Table to Paragraph 2(c)
Column 1 Ingredient
Column 2 Maximum amount added per one-day quantity
L-carnitine 100 mg
Choline 10 mg
Inosine 10 mg
Ubiquinones 15 mg
Creatine 3 g
Gamma-oryzinol 25 mg
(d) must not contain, in a one-day quantity, more than -
(i) 70 mmol sodium; or
(ii) 95 mmol potassium.
3 Required labelling statements
(1) The label on a package of formulated supplementary sports food must include statements to the effect that -
(a) the food is not a sole source of nutrition and should be consumed in conjunction with a nutritious diet; and
(b) the food should be used in conjunction with an appropriate physical training or exercise program.
(2) The label on a package of formulated supplementary sports food must include -
(a) directions stating the recommended quantity and frequency of intake of the food; and
(b) a statement of the recommended consumption in one day; and
(c) a nutrition information panel in accordance with Standard 1.2.8.
(3) The label on a package of formulated supplementary sports food must include, the statement -
"Not suitable for children under 15 years of age or pregnant women: Should only be used under medical or dietetic supervision"
(4) If a formulated supplementary sports food contains added phenylalanine then the label must include, the statement -
"Phenylketonurics: Contains phenylalanine".
(5) Formulated supplementary sports food is a prescribed name.
4 Ingredient claims
(1) If the label on a package of formulated supplementary sports food refers to the presence of a particular ingredient, other than -
(a) vitamins or minerals; or
(b) in a statement required elsewhere in this Code;
the label must also include a statement of the amount by weight (expressed per 100g food or as a percentage) of the ingredient in that food either -
(c) immediately after the statement referring to the presence of the ingredient; or
(d) immediately following the name of that ingredient in the statement of ingredients.
(2) Subclause (1) does not apply if the nutrition information panel lists the particular ingredient and the average quantity by weight of the ingredient in -
(a) a serving of the food; and
(b) per 100g or 100mL of the food.
5 Vitamin and mineral claims
(1) The label on a package of formulated supplementary sports food must not claim the presence of a vitamin or mineral unless -
(a) the reference is required elsewhere in this Code; or
(b) the reference is specifically permitted by this clause.
(2) The label on a package of formulated supplementary sports food may only claim the presence of a vitamin or mineral in the food if -
(a) the food contains -
(i) at least 10% of the recommended dietary intake for that vitamin or mineral in a serving of that food or, in relation to a food which requires dilution or preparation according to directions, the quantity of the food which when diluted or prepared produces a normal serving; or
(ii) at least 10% of the amount specified in column 3 of the Schedule to this Standard for that vitamin or mineral in a normal serving of that food, or in relation to a food which requires dilution or preparation according to directions, the quantity of the food which when diluted or prepared produces a normal serving; and
(b) the amount claimed does not exceed the amount specified in column 2 of the Table to paragraph 2(a); and
(c) the label on the package of the food includes a statement in accordance with clause 9 of Standard 1.3.2.
6 Prohibition on representations
Unless specific permission is given in this Part, the label on a package of formulated supplementary sports food must not include an express or implied representation that relates to any property or proposed use of the food to enhanced athletic performance or beneficial physiological effects.
Division 2 - Particular Formulated Supplementary Sports Foods
7 High carbohydrate supplement
(1) A high carbohydrate supplement is a formulated supplementary sports food for which -
(a) not less than 90% of the energy yield of the product is derived from carbohydrate; and
(b) more than 15% of the product by weight is carbohydrate when prepared as directed.
(2) The label on a package of high carbohydrate supplement must include statements to the effect that -
(a) if used during exercise, the food should be consumed in accordance with directions, to avoid the possibility of gastrointestinal upset; and
(b) the food must be consumed with an appropriate fluid intake.
(3) The label on a package of a high carbohydrate supplement may include statements to the effect that -
(a) the product is useful either before, during and/or after sustained strenuous exercise; and
(b) appropriate usage may assist in the provision of energy in the form of carbohydrates.
8 Protein energy supplement
(1) A protein energy supplement is a formulated supplementary sports food for which -
(a) not more than 30 % and not less than 15% of the energy yield of the product is derived from protein; and
(b) not more than 25 % of the energy yield of the product is derived from fat; and
(c) not more than 70 % of the energy yield of the product is derived from carbohydrate.
(2) The label on a package of protein energy supplement must include a statement to the effect that the food must be consumed with an appropriate fluid intake.
(3) The label on a package of protein energy supplement may include statements to the effect that -
(a) the product may assist in providing a low-bulk diet as may be required during training; and
(b) the product may assist in supplementing the diet with a high energy source as may be required during training; and
(c) usage as directed may assist in the development of muscle bulk; and
(d) the product is useful either before, during and/or after sustained strenuous exercise.
9 Energy supplement
(1) An energy supplement is a formulated supplementary sports food for which not more than 20 % of the energy yield of the product is derived from protein.
(2) The label on a package of energy supplement must include statements to the effect that -
(a) if used during exercise, the food should be consumed in accordance with directions, to avoid the possibility of gastrointestinal upset; and
(b) the food must be consumed with an appropriate fluid intake.
(3) If more than 30% of the energy yield of the energy supplement is derived from fat, the label on the energy supplement must include a statement to the effect that the product is a high fat food and should be used for special fat loading strategies rather than everyday use.
(4) The label on a package of energy supplement may include statements to the effect that -
(a) the product may assist in supplementing the diet with an energy source as may be required during training; and
(b) the product is useful either before, during and/or after sustained strenuous exercise.
SCHEDULE
Additional permitted forms and intake amounts for vitamins and minerals in Formulated Supplementary Sports Foods and in Formulated Meal Replacements
Column 1 Vitamin or Mineral Column 2 Permitted forms
Column 3 Amount1
Biotin d-biotin 100µg
Pantothenic acid d-calcium pantothenate
dexpanthenol
d-sodium pantothenate 7mg
Calcium calcium hydroxide
calcium oxide
calcium sulphate 800mg
Chromium Inorganic forms:
chromic chloride
Organic forms:
high chromium yeast
chromium picolinate
chromium nicotinate
chromium aspartate 200µg
Copper Inorganic forms:
cupric carbonate
cupric sulphate
Organic forms:
copper gluconate
copper-lysine complex
cupric citrate 3.0mg
Magnesium magnesium citrate
magnesium hydroxide 320mg
Manganese Inorganic forms:
manganese carbonate
manganese chloride
manganese sulphate
Organic forms:
manganese citrate 5.0mg
Molybdenum Inorganic forms:
sodium molybdate
Organic forms:
high molybdenum yeast 250µg
SCHEDULE (Continued)
Additional permitted forms and intake amounts for vitamins and minerals in Formulated Supplementary Sports Foods
Column 1
Vitamin or Mineral Column 2
Permitted forms
Column 3
Amount1
Phosphorus magnesium phosphate, monobasic
phosphoric acid
potassium phosphate, dibasic
potassium phosphate, tribasic
sodium phosphate, dibasic
sodium phosphate, monobasic
sodium phosphate, tribasic 1000mg
Selenium Inorganic forms:
sodium selenate
sodium selenite
Organic forms:
selenomethionine 70µg
1 The amount represents the recommended dietary intake for the permitted forms of calcium, magnesium, phosphorus and selenium and the estimated safe and adequate daily dietary intake for the remaining minerals listed in column 1 of the Schedule.
Standard 2.10.1
Vinegar and Related Products
Purpose
This standard contains specific compositional requirements for vinegar, imitation vinegar, blended vinegar and other vinegar products.
Table of Provisions
1 Interpretation
2 Composition of vinegar and imitation vinegar
Clauses
1 Interpretation
In this Standard -
vinegar means the sour liquid prepared by acetous fermentation, with or without alcoholic fermentation, of any suitable foodstuff.
imitation vinegar means the product prepared by mixing water and acetic acid.
2 Composition of vinegar
Vinegar and imitation vinegar must contain no less than 40 g/kg of acetic acid.
Editorial note:
Blended vinegar is a liquid mixture of a number of vinegar products, and as such must also contain no less than 40 g/kg of acetic acid.
Standard 2.10.2
Salt and Salt Products
Purpose
This Standard sets out the compositional and labelling requirements for salt and salt products.
Table of Provisions
1 Interpretation
2 Composition of salt
3 Composition of reduced sodium salt mixtures
4 Composition of salt substitutes
5 Labelling of reduced sodium salt mixtures and salt substitutes
6 Composition of iodised salt
7 Composition of iodised reduced sodium salt mixtures
Clauses
1 Interpretation
In this Code-
iodised salt means a mixture of salt and -
(a) potassium iodide or potassium iodate; or
(b) sodium iodide or sodium iodate.
reduced sodium salt mixture means a product prepared from a mixture of sodium chloride and potassium chloride.
salt means the crystalline product consisting predominantly of sodium chloride, that is obtained from the sea, underground rock salt deposits or from natural brine.
salt substitute means a food made as a substitute for salt consisting of permitted food additives.
2 Composition of salt
(1) Salt must contain no less than 970 g/kg sodium chloride on a dry matter basis, exclusive of permitted food additives.
(2) Salt must contain no more than -
(a) 0.5 mg/kg of arsenic; and
(b) 2 mg/kg of lead; and
(c) 0.5 mg/kg cadmium; and
(d) 0.1 mg/kg of mercury.
3 Composition of reduced sodium salt mixtures
Reduced sodium salt mixtures must contain no more than -
(a) 200 g/kg sodium; and
(b) 400 g/kg potassium.
4 Composition of salt substitutes
Salt substitutes must contain no more than 1.2 g/kg of sodium.
5 Labelling of reduced sodium salt mixtures and salt substitutes
(1) The label on a package of reduced sodium salt mixture or salt substitute -
(a) must declare the sodium and potassium content, expressed per 100 g; and
(b) may include a declaration of the percentage reduction of sodium in the reduced sodium salt mixture or salt substitute, relative to salt.
(2) A declaration in accordance with subclause (1) does not constitute a nutrition claim for the purposes of Standard 1.2.8.
Editorial note:
Where a claim is made in relation to the sodium content of foods to which reduced sodium salt mixtures or salt substitutes have been added, a nutrition information panel in accordance with Standard 1.2.8 is required on the label of such foods.
6 Composition of iodised salt
Iodised salt must contain potassium iodide or iodate, or sodium iodide or iodate equivalent to -
(a) no less than 25 mg/kg of iodine; and
(b) no more than 65 mg/kg of iodine.
7 Composition of iodised reduced sodium salt mixtures
Iodised reduced sodium salt mixtures must contain potassium iodide or iodate, or sodium iodide or iodate equivalent to -
(a) no less than 25 mg/kg of iodine; and
(b) no more than 65 mg/kg of iodine.