The variations set forth in the Schedule below are variations to the Australia New Zealand Food Standards Code (hereinafter called æthe 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.
These variations are published pursuant to section 26 (4) of the Food Standards Australia New Zealand Act 1991.
These variations may be collectively known as Amendment No. 71 to the Code.
These variations commence on the date of gazettal.
 Standard 1.4.2 is varied by -
[1.1] inserting after the third sentence in the Purpose text -
Also, if an agricultural or veterinary chemical is not listed in Schedule 1, there must be no detectable residue of that chemical and no detectable residue of any metabolites of that chemical in food (whether or not that the particular food is listed in Schedules 1, 2 or 4). However, this Standard does not limit the presence of substances, including ingredients, food additives and processing aids that are otherwise permitted in the Code. Nor does it limit the presence of a substance naturally present in food, such as water or salt, or the presence in a food of substances that are formed naturally during processing of the food.
[1.2] omitting the definition of chemical in clause 1, substituting -
chemical means an agricultural or veterinary chemical, whether or not listed in bold type in the shaded boxes in Schedules 1 or 2, but excludes -
(a) a substance naturally present in food, for example, water or salt, before the food is processed; and
(b) a substance in the food when naturally formed during processing, for example, heat treating, of the food; and
(c) ingredients, food additives and processing aids that are permitted in this Code to be present in food.
[1.3] inserting after subclause 2 (2) -
2 (3) If a chemical is not listed in this Standard there must be no detectable residue of -
(a) that chemical in food (whether or not the food is listed in Schedules 1, 2 or 4); and
(b) metabolites of that chemical in food (whether or not the food is listed in Schedules 1, 2 or 4).