Food Standards Australia New Zealand Act 1991
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. 90 – 2006.
Commencement
These variations commence on Gazettal.
SCHEDULE
[1] Standard 1.2.11 is varied by –
[1.1] omitting subclause 2(3), substituting –
(3) Where the food listed in Column 1 to the Table to subclause 2(2) is displayed for retail sale other than in a package, and the requirements of Column 2 are being met by a label in connection with the display of the food, in addition to the requirements of Standard 1.2.9 –
(a) the size of type on the label must be at least 9 mm; or
(b) where the food is in an assisted service refrigerated display cabinet, the size of type on the label must be at least 5 mm.
(4) For the purposes of paragraph 2(3)(b), an assisted service refrigerated display cabinet means a refrigerated enclosed or semi-enclosed display cabinet which requires a person to serve the food as requested by the purchaser.
[1.2] omitting the Editorial note following subclause 2(3), substituting –
Editorial note:Subclause 2(2) governs the country of origin requirements for fresh and processed unpackaged produce, or fresh produce that is packaged in such a way that the nature or quality of the food is not obscured, such as in a plastic or mesh bag, that is currently available on the market.Generally, retailers will have two options. They may label the individual commodities, such as with a sticker, as is a common practice with apples, oranges and lemons etc. Alternatively, they may place a label on a sign in association with the food in at least 9 mm type stating the country or countries of origin of the produce or make a ‘qualified claim’ that the foods are a mix of local and/or imported foods as the case may be. This would commonly be the case with soup mixes of whole vegetables that are displayed for retail sale in a plastic bag.However, where the food is displayed in refrigerated glass display cabinets, such as in delicatessens, butchers or fish shops, the label placed in association with the food must be at least 5 mm type.If the mix comprises Australian produce and produce from other countries, the retailer can either declare each country of origin, or that the food is a mix of local and imported produce.If the mix comprises produce from other countries, the retailer may either declare the individual countries of origin, or declare that the food is made up of imported produce.This subclause also applies to unpackaged fish, fruit and vegetables that have undergone some form of processing. In the case of fruit and vegetables, the subclause applies to food products such as olives that have been soaked in salt water or vinegar, sun-dried tomatoes in olive oil or tofu. Where those products have been mixed with other foods not regulated by the subclause, such as pasta, the country of origin provisions do not apply.Standard 1.2.9 provides that 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.Fruit and vegetables are defined in Standard 2.3.1, and that definition includes nuts.
[2] Standard 1.3.3 is varied by –
[2.1] inserting in the Table to clause 17, for the enzyme Lipase, triacylglycerol EC [3.1.1.3], the source –
Hansenula polymorpha, containing the gene for Lipase, triacylglycerol isolated from Fusarium heterosporum
[2.2] inserting in the Editorial note following the Table to clause 17 –
Hansenula polymorpha is also known as Pichia angusta.
[3] Standard 1.4.2 is varied by –
[3.1] omitting from Schedule 1, the commodity name for the chemicals appearing in Column 1 of the Table to this sub-item, substituting the commodity name in Column 2 –
COLUMN 1 COLUMN 2
CARBOFURAN SWEET CORN (KERNELS)
INDOXACARB EGG PLANT
POME FRUITS
KRESOXIM-METHYL POME FRUITS
NOVALURON POME FRUITS
PARATHION-METHYL FRUITING VEGETABLES,OTHER THAN CUCURBITS [EXCEPT SWEET CORN (CORN-ON-THE-COB)]
SWEET CORN (CORN-ONTHE-COB)
[3.2] omitting from Schedule 1 all entries for the following chemical –
Propamocarb
[3.3] omitting from Schedule 1 the chemical residue definitions for the chemicals appearing in Column 1 of the Table to this sub-item, substituting the chemical residue definition appearing in Column 2 –
COLUMN 1 COLUMN 2
CHLOROTHALONIL COMMODITIES OF PLANT ORIGIN: CHLOROTHALONILCOMMODITIES OF ANIMAL ORIGIN: SUMOF CHLOROTHALONIL AND 4-HYDROXY-2, 5, 6-TRICHLOROISOPHTHALONITRILE METABOLITE, EXPRESSED ASCHLOROTHALONIL
GLUFOSINATE AND GLUFOSINATE-AMMONIUM SUM OF GLUFOSINATE-AMMONIUM, N-ACETYL GLUFOSINATE AND 3-[HYDROXY(METHYL)-PHOSPHINOYL]PROPIONIC ACID, EXPRESSED ASGLUFOSINATE (FREE ACID)
SETHOXYDIM SUM OF SETHOXYDIM ANDMETABOLITES CONTAINING THE 5-(2-ETHYLTHIOPROPYL)CYCLOHEXENE-3-ONE AND 5-(2-ETHYLTHIOPROPYL)-5-HYDROXYCYCLOHEXENE-3-ONEMOIETIES AND THEIR SULFOXIDES AND SULFONES, EXPRESSED ASSETHOXYDIM
[3.4] inserting in Schedule 1–

BUPIVACAINE
BUPIVACAINE
SHEEP, EDIBLE OFFAL OF T*0.02
SHEEP MEAT (IN THE FAT) T*0.02

CETRIMIDE
CETRIMIDE
SHEEP, EDIBLE OFFAL OF T*1.0
SHEEP MEAT (IN THE FAT) T*1.0

ISOXABEN
ISOXABEN
ASSORTED TROPICAL AND SUB-TROPICAL FRUITS – EDIBLE PEEL *0.01
ASSORTED TROPICAL AND SUB-TROPICAL FRUITS – INEDIBLE PEEL *0.01
CITRUS FRUITS *0.01
GRAPES *0.01
POME FRUITS *0.01
STONE FRUITS *0.01
TREE NUTS *0.01

LIGNOCAINE
LIGNOCAINE
SHEEP, EDIBLE OFFAL OF T*0.02
SHEEP MEAT (IN THE FAT) T*0.02


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

CHLORTHAL-DIMETHYL
CHLORTHAL-DIMETHYL
VEGETABLES 5

DIFLUFENICAN
DIFLUFENICAN
LUPIN 0.05

ENDOSULFAN
SUM OF A- AND B- ENDOSULFAN ANDENDOSULFAN SULPHATE
BERRIES AND OTHER SMALL FRUITS T2

FIPRONIL
SUM OF FIPRONIL, THE SULPHENYLMETABOLITE (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)
BERRIES AND OTHER SMALL FRUITS [EXCEPT WINE GRAPES] T*0.01

IMIDACLOPRID
SUM OF IMIDACLOPRID AND METABOLITES CONTAINING THE 6-CHLOROPYRIDINYLMETHYLENE MOIETY,EXPRESSED AS IMIDACLOPRID
BRASSICA LEAFY VEGETABLES 5
CHERVIL T5
JAPANESE GREENS 5
LETTUCE, HEAD T5
LETTUCE, LEAF T5
RUCOLA (ROCKET) T5

METALDEHYDE
METALDEHYDE
TURMERIC ROOT T1

METHOMYL
SUM OF METHOMYL AND METHYL HYDROXYTHIOACETIMIDATE (‘METHOMYLOXIME’), EXPRESSED AS METHOMYLSEE ALSO THIODICARB
CABBAGES, HEAD 1

PACLOBUTRAZOL
PACLOBUTRAZOL
ASSORTED TROPICAL AND SUB-TROPICAL FRUITS – INEDIBLE PEEL *0.01

SPINOSAD
SUM OF SPINOSYN A AND SPINOSYN D
ASSORTED TROPICAL AND SUB TROPICAL FRUITS – INEDIBLE PEEL [EXCEPT BANANA AND KIWIFRUIT] T0.5
BANANA 0.2
EGG PLANT 0.2
KIWIFRUIT 0.3
MELONS [EXCEPT WATERMELON] T0.2
PEPPERS, SWEET 0.2
TOMATO 0.2

THIODICARB
SUM OF THIODICARB, METHOMYL AND METHOMYLOXIME, EXPRESSED AS THIODICARBSEE ALSO METHOMYL
BRASSICA LEAFY VEGETABLES 1


[3.6] 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
LETTUCE, HEAD T0.05

BUPROFEZIN
BUPROFEZIN
DRIED GRAPES (CURRANTS, RAISINS AND SULTANAS) 1

CHLORFENAPYR
CHLORFENAPYR
SHALLOT T1
SPRING ONION T1

CHLOROTHALONIL
COMMODITIES OF PLANT ORIGIN: CHLOROTHALONILCOMMODITIES OF ANIMAL ORIGIN: SUM OF CHLOROTHALONIL AND 4-HYDROXY-2, 5, 6-TRICHLOROISOPHALONITRILE METABOLITE, EXPRESSED AS CHLOROTHALONIL
EDIBLE OFFAL (MAMMALIAN) T3
MEAT (MAMMALIAN) (IN THE FAT) T2
MILKS T0.05

CHLORPYRIFOS
CHLORPYRIFOS
BLUEBERRIES T1.0

CHLORTHAL-DIMETHYL
CHLORTHAL-DIMETHYL
LETTUCE, HEAD T1
LETTUCE, LEAF T1
VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] 5

CYPRODINIL
CYPRODINIL
PEAS T2

ENDOSULFAN
SUM OF A- AND B- ENDOSULFAN ANDENDOSULFAN SULPHATE
BERRIES AND OTHER SMALL FRUITS [EXCEPT STRAWBERRY] T2
STRAWBERRY T0.5

FLUAZIFOP-BUTYL
FLUAZIFOP-BUTYL
EGG PLANT T0.1

FLUDIOXONIL
COMMODITIES OF ANIMAL ORIGIN: SUM OF FLUDIOXONIL AND OXIDISABLE METABOLITES, EXPRESSED AS FLUDIOXONILCOMMODITIES OF PLANT ORIGIN: FLUDIOXONIL
PEAS T2

GLUFOSINATE AND GLUFOSINATE-AMMONIUM
SUM OF GLUFOSINATE-AMMONIUM, N-ACETYL GLUFOSINATE AND 3-[HYDROXY(METHYL)-PHOSPHINOYL] PROPIONIC ACID, EXPRESSED AS GLUFOSINATE (FREE ACID)
SAFFRON T*0.05

GLYPHOSATE
SUM OF GLYPHOSATE AND AMINOMETHYLPHOSPHONIC ACID (AMPA) METABOLITE, EXPRESSED AS GLYPHOSATE
SAFFRON T*0.05

IMIDACLOPRID
SUM OF IMIDACLOPRID AND METABOLITES CONTAINING THE 6-CHLOROPYRIDINYLMETHYLENE MOIETY,EXPRESSED AS IMIDACLOPRID
BANANA T0.1
LEAFY VEGETABLES T5

IPRODIONE
IPRODIONE
ADZUKI BEAN (DRY) T0.1

METALDEHYDE
METALDEHYDE
CEREAL GRAINS 1
OILSEED 1
PULSES 1
SPICES 1
TEAS (TEA AND HERB TEAS) 1

METHOMYL
SUM OF METHOMYL AND METHYL HYDROXYTHIOACETIMIDATE (‘METHOMYLOXIME’), EXPRESSED AS METHOMYLSEE ALSO THIODICARB
BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGES, FLOWERHEAD BRASSICAS 2

METOLACHLOR
METOLACHLOR
RHUBARB *0.05

PACLOBUTRAZOL
PACLOBUTRAZOL
ASSORTED TROPICAL AND SUB-TROPICAL FRUITS – INEDIBLE PEEL [EXCEPT AVOCADO] *0.01
AVOCADO T0.1

PROPACHLOR
PROPACHLOR
LETTUCE, HEAD *0.02
LETTUCE, LEAF *0.02

PROPICONAZOLE
PROPICONAZOLE
SWEET CORN (CORN-ON-THE-COB) *0.02

SETHOXYDIM
SUM OF SETHOXYDIM AND METABOLITES CONTAINING THE 5-(2-ETHYLTHIOPROPYL)CYCLOHEXENE-3-ONEAND 5-(2-ETHYLTHIOPROPYL)-5-HYDROXYCYCLOHEXENE-3-ONE MOIETIESAND THEIR SULFOXIDES AND SULFONES,EXPRESSED AS SETHOXYDIM
CHARD (SILVER BEET) T*0.1
EGG PLANT T*0.1
PEPPERS T0.7

SPINOSAD
SUM OF SPINOSYN A AND SPINOSYN D
ASSORTED TROPICAL AND SUB-TROPICAL FRUITS – INEDIBLE PEEL 0.3
COFFEE BEANS *0.01
FRUITING VEGETABLES, OTHER THAN CUCURBITS [EXCEPT SWEET CORN (CORN-ON-THE-COB)] 0.2

THIODICARB
SUM OF THIODICARB, METHOMYL AND METHOMYLOXIME, EXPRESSED AS THIODICARBSEE ALSO METHOMYL
BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGES, FLOWERHEAD BRASSICAS 2


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

ABAMECTIN
SUM OF AVERMECTIN B1A, AVERMECTIN B1BAND (Z)-8,9 AVERMECTIN B1A, AND (Z)-8,9 AVERMECTIN B1B
STRAWBERRY 0.1
TOMATO 0.05

AZOXYSTROBIN
AZOXYSTROBIN
POTATO 0.05

BUPROFEZIN
BUPROFEZIN
GRAPES 0.3

FIPRONIL
SUM OF FIPRONIL, THE SULPHENYLMETABOLITE (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)
WINE GRAPES *0.01

FORCHLORFENURON
FORCHLORFENURON
GRAPES *0.01

GLUFOSINATE AND GLUFOSINATE-AMMONIUM
SUM OF GLUFOSINATE-AMMONIUM, N-ACETYL GLUFOSINATE AND 3-[HYDROXY(METHYL)-PHOSPHINOYL] PROPIONIC ACID, EXPRESSED AS GLUFOSINATE (FREE ACID)
OLIVES *0.1

METALDEHYDE
METALDEHYDE
HERBS 1

METHOMYL
SUM OF METHOMYL AND METHYL HYDROXYTHIOACETIMIDATE (‘METHOMYLOXIME’), EXPRESSED AS METHOMYLSEE ALSO THIODICARB
FRUITING VEGETABLES, CUCURBITS 0.1

PROCYMIDONE
PROCYMIDONE
LENTIL (DRY) 0.5

SPINOSAD
SUM OF SPINOSYN A AND SPINOSYN D
CELERY 2.0
CITRUS FRUITS 0.3
FRUITING VEGETABLES, CUCURBITS 0.2


[4] Standard 4.5.1 is varied by –
[4.1] omitting subclause 3(2), substituting –
(2) In this clause –
mistelle means grape must or grape juice prepared from fresh grapes to which grape spirit has been added to prevent fermentation and which has an ethanol content between 120 mL/L and 150 mL/L at 20°C.
[4.2] omitting clause 4 other than the Table to clause 4, substituting –
(1) Subject to any limits imposed by clause 5 of this Standard, any of the substances specified in the Table to this clause may be used in the production of wine, sparkling wine or fortified wine.
(2) In this clause –
cultures of micro-organisms means yeasts or bacteria (including yeast ghosts) used in wine manufacture with or without the addition of any one or more of thiamine hydrochloride, niacin, pyridoxine, pantothenic acid, biotin and inositol.
[4.3] omitting paragraph 5(5)(i), substituting –
(i) 200 mg/L of added dimethyl dicarbonate.