Preamble
The variations set forth in the Schedule below are variations to Standards in the Australia New Zealand Food Standards Code published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on
27 August 1987, which have been varied from time to time.
These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.
Citation
These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 81 – 2005.
Commencement
These variations commence on gazettal.
SCHEDULE
[1] Standard 1.4.2 is varied by –
[1.1] omitting from Schedule 1 all entries for the following chemicals –
Fenchlorazole-ethyl
[1.2] omitting from Schedule 1 the residue definition for the chemical appearing in Column 1 of the Table to this sub-item, substituting the residue definition appearing in Column 2 –

COLUMN 1 COLUMN 2
ABAMECTIN SUM OF AVERMECTIN B1A, AVERMECTIN B1B AND(Z)-8,9 AVERMECTIN B1A, AND (Z)-8,9 AVERMECTINB1B
DINITOLMIDE SUM OF DINITOLMIDE AND ITS METABOLITE 3-AMINO-5-NITRO-O-TOLUAMIDE, EXPRESSED AS DINITOLMIDE EQUIVALENTS
FLUOMETURON SUM OF FLUOMETURON AND 3-TRIFLUOROMETHYLANILINE, EXPRESSED AS FLUOMETURON
IMIDACLOPRID SUM OF IMIDACLOPRID AND METABOLITESCONTAINING THE 6-CHLOROPYRIDINYLMETHYLENE MOIETY, EXPRESSED AS IMIDACLOPRID
[1.3] inserting in Schedule 1 –


FENBUCONAZOLE
FENBUCONAZOLE
BANANA 0.5
EDIBLE OFFAL (MAMMALIAN) *0.01
EGGS *0.01
MEAT (MAMMALIAN) *0.01
MILKS *0.01
NECTARINE 0.5
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT *0.01
STONE FRUITS [EXCEPTNECTARINE] T1




FLUMIOXAZIN
FLUMIOXAZIN
BROAD BEAN (DRY) *0.1
CEREAL GRAINS *0.05
CHICK-PEA (DRY) *0.1
COTTON SEED *0.1
EDIBLE OFFAL (MAMMALIAN) *0.01
EGGS *0.01
FIELD PEA (DRY) *0.1
LENTIL (DRY) *0.1
LUPIN (DRY) *0.1
MEAT (MAMMALIAN) *0.01
MILKS *0.01
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT *0.01
RAPE SEED *0.1


[1.4] omitting from Schedule 1 the foods and associated MRLs for each of the following chemicals –

NEOMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED ASNEOMYCIN
EDIBLE OFFAL (MAMMALIAN) *0.5
MILK 0.5

SPINOSAD
SUM OF SPINOSYN A AND SPINOSYN D
CUCUMBER 0.2
SOYA BEAN T0.05



[1.5] inserting in alphabetical order in Schedule 1, the foods and associated MRLs for each of the following chemicals –


ABAMECTIN
SUM OF AVERMECTIN B1A, AVERMECTIN B1BAND (Z)-8,9 AVERMECTIN B1A, AND (Z)-8,9 AVERMECTIN B1B
GROUND CHERRIES T0.01

AZOXYSTROBIN
AZOXYSTROBIN
BANANA T0.5

CHLOROTHALONIL
CHLOROTHALONIL
PEAS (PODS AND SUCCULENT, IMMATURE SEEDS) 10

CHLORPYRIFOS
CHLORPYRIFOS
PEPPERS, SWEET T1

CYPROCONAZOLE
CYPROCONAZOLE, SUM OF ISOMERS
EGGS *0.01
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT *0.01

DIFENOCONAZOLE
DIFENOCONAZOLE
MACADAMIA NUTS *0.01

DIMETHOMORPH
SUM OF E AND Z ISOMERS OF DIMETHOMORPH
SHALLOT T0.5

ETOXAZOLE
ETOXAZOLE
APPLE 0.2

FLUAZIFOP-BUTYL
FLUAZIFOP-BUTYL
SHALLOT 0.05
SPRING ONION 0.05

NEOMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED ASNEOMYCIN
KIDNEY OF CATTLE, GOATS, PIGS AND SHEEP T10
LIVER OF CATTLE, GOATS, PIGSAND SHEEP T0.5
MILKS T1.5

SPINOSAD
SUM OF SPINOSYN A AND SPINOSYN D
FRUITING VEGETABLES,CUCURBITS T0.2


[1.6] omitting from Schedule 1, under the entries for the following chemicals, the maximum residue limit for the food, substituting –

AZOXYSTROBIN
AZOXYSTROBIN
BARLEY *0.02
WHEAT *0.02

CYPROCONAZOLE
CYPROCONAZOLE, SUM OF ISOMERS
BARLEY *0.02
EDIBLE OFFAL (MAMMALIAN) 1
MEAT (MAMMALIAN) 0.03
WHEAT *0.02

DITHIOCARBAMATES
TOTAL DITHIOCARBAMATES, DETERMINED AS CARBON DISULPHIDE EVOLVED DURING ACID DIGESTION AND EXPRESSED AS MILLIGRAMS OF CARBON DISULPHIDE PER KILOGRAM OF FOOD
CHICK-PEA (DRY) 0.5
LENTIL (DRY) 0.5

ETOXAZOLE
ETOXAZOLE
COTTON SEED 0.2
EDIBLE OFFAL (MAMMALIAN) *0.01
EGGS *0.01
MEAT (MAMMALIAN) (IN THEFAT) *0.02
MILKS *0.01
POULTRY, EDIBLE OFFAL OF *0.01
POULTRY MEAT (IN THE FAT) *0.02

IMIDACLOPRID
SUM OF IMIDACLOPRID AND METABOLITESCONTAINING THE 6-CHLOROPYRIDINYLMETHYLENE MOIETY,EXPRESSED AS IMIDACLOPRID
CITRUS FRUITS T2
SUGAR CANE *0.05

METHIDATHION
METHIDATHION
PERSIMMON, JAPANESE 0.5

NEOMYCIN
INHIBITORY SUBSTANCE, IDENTIFIED ASNEOMYCIN
FATS (MAMMALIAN) [EXCEPTMILK FATS] T0.5
MEAT (MAMMALIAN) T0.5

SPINOSAD
SUM OF SPINOSYN A AND SPINOSYN D
PULSES 0.01

TRIFLOXYSTROBIN
SUM OF TRIFLOXYSTROBIN AND ITS ACID METABOLITE ((E,E)-METHOXYIMINO-[2-[1-(3-TRIFLUOROMETHYLPHENYL)-ETHYLIDENEAMINOOXYMETHYL]PHENYL]ACETIC ACID), EXPRESSED ASTRIFLOXYSTROBIN EQUIVALENTS
BANANA 0.5


[2] Standard 1.6.2 is varied by omitting paragraph 2(1)(c), substituting –
(c) in accordance with clause 1 of Standard 4.2.4A.
[3] Standard 2.1.1 is varied by omitting from clause 1 the definition of wholegrain, substituting –
wholegrain means the intact grain or the dehulled, ground, milled, cracked or flaked grain where the constituents – endosperm, germ and bran – are present in such proportions that represent the typical ratio of those fractions occurring in the whole cereal, and includes wholemeal.
[4] Standard 2.5.4 is varied by –
[4.1] omitting the Table of Provisions, substituting –
Table of Provisions
1 Interpretation
2 Composition of cheese
3 Deleted
4 Processing of milk and milk products in New Zealand
[4.2] omitting clause 3 and the associated Editorial note, substituting –
3 Deleted

[5] The Australia New Zealand Food Standards Code is varied by inserting –

STANDARD 4.2.4A

PRIMARY PRODUCTION AND PROCESSING STANDARD FOR
SPECIFIC CHEESES


(Australia only)
Purpose and commentary
This Standard sets out primary production and processing requirements for Gruyere, Sbrinz, Emmental and Roquefort cheese.
Table of Provisions
1 Requirements for certain cheese and cheese products
Clauses
1 Requirements for certain cheese and cheese products
Cheese and cheese products specified in Column 1 of the Table to this clause may be manufactured from milk and milk products that have been 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(1)(a) of Standard 1.6.2; and
(b) is set out in the legislation or documentation listed in Column 2 of the Table to this clause; and
(c) complies with the conditions, if any, specified in Column 3 of the Table to this clause.
Table to clause 1

Column 1 Column 2 Column 3
Cheese and cheese products Legislation or documentation Conditions
Gruyere, Sbrinz or Emmental cheese The Ordinance on Quality Assurance in the Dairy Industry of the Swiss Federal Council of 18 October 1995
Roquefort The Ministerial Order of 30 December 1993 on requirements relating to the premises, equipment and operation of milk collection or standardization centres and of establishments involved in the treatment or processing of milk or milk-based productsThe Ministerial Order of 18 March 1994 on the hygiene of milk products and collectionThe Ministerial Order of 30 March 1994 on the microbiological criteria that drinking milk and milk-based products must satisfy in order to be placed on the marketThe Ministerial Order of 28 June 1994 on the identification and sanitary approval of establishments placing on the market animal foodstuffs or foodstuffs of animal origin and on health markingThe Ministerial Order of 2 March 1995 on the approval of milk collection, standardization or treatment centres and of establishments involved in the processing of milk and milk-based products (1) The following matters must be monitored and recorded during cheese production:(a) pH during the acidification process; and(b) salt concentration; and(c) moisture content.(2) Unpasteurised milk for cheese production must be tested and demonstrated to have no detected levels of Listeria monocytogenes in25 ml of milk per tanker.(3) The cheese must be stored at an appropriate temperature for a period of no less than 90 days from the date of manufacture.

Editorial note:Legislation or documentation will only be listed in the Table to clause 1 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(2)(a) of Standard 4.2.4, and has adequate hazard identification and process controls.AQIS quarantine requirements for the importation of dairy products from approved countries define the date of manufacture for cheese as the date the curd is set. Cheese and cheese products must also be manufactured using measures to ensure compliance with requirements in Standard 1.6.1 – Microbiological Limits for Food, Chapter 3 - Food Safety Standards to the extent that these requirements are not specifically covered in clause 3 of this Standard, and any applicable State and Territory requirements in relation to cheese production, including any specific requirements in relation to the safety of raw milk and raw milk cheese production.In relation to condition (1)(a) for Roquefort, the monitoring of pH should ensure that rapid acidification occurs, that is, the pH should fall to below pH 5.0 within the first 6 to 8 hours following addition of the starter culture.Clause 4 of Standard 1.2.4 requires ingredients to be declared using the common name of the ingredient, or a name that describes the true nature of the ingredient, or if applicable a generic name. This requirement means that in relation to cheese made from unpasteurised milk, the ingredient declaration should include a statement that the milk is unpasteurised, and in the case of cheese made other than from cow’s milk, should also include the common name of the species from which the milk is sourced.
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