Australia New Zealand Food Standards Code – Amendment No. 113 – 2009 (Cth)
– Amendment No. 113 – 2009 Food Standards CodeNew ZealandAustralia
Food Standards AustraliaNew 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.
Citation
These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 113 – 2009.
Commencement
These variations commence on 5 November 2009.
Note: These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 55 on 5 November 2009.
SCHEDULE
Standard 1.3.1 is varied by –
[1.1] inserting in Schedule 1, under item 4.1 Unprocessed fruits and vegetables –
| blueberries | ||||||
| 220 221 222 223 224 225 228 | Sulphur dioxide and sodium and potassium sulphites | 10 | mg/kg | |||
[1.2] omitting from Schedule 1, under item 4.1 Unprocessed fruits and vegetables –
| Longans | ||||||
| 220 221 222 223 224 225 228 | Sulphur dioxide and sodium and potassium sulphites | 10 | mg/kg | |||
substituting –
| longan | ||||||
| 220 221 222 223 224 225 228 | Sulphur dioxide and sodium and potassium sulphites | 10 | mg/kg | edible aril only, that is, the edible portion of the fruit | ||
Standard 1.4.2 is varied by –
[2.1] omitting from Schedule 1, the commodity name under the chemical appearing in Column 1 of the Table to this sub-item, substituting the commodity name appearing in Column 2 –
| COLUMN 1 | COLUMN 2 |
| MALDISON | CURRANT, BLACK |
[2.2] omitting from Schedule 1 the chemical residue definition for the chemical appearing in Column 1 of the Table to this sub-item, substituting the chemical 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 AVERMECTIN B1B |
| PROPACHLOR | SUM OF PROPACHLOR AND METABOLITES HYDROLYSABLE TO N-ISOPROPYLANILINE, EXPRESSED AS PROPACHLOR |
[2.3] inserting in Schedule 1 –
| FLUBENDIAMIDE | |
| COMMODITIES OF PLANT ORIGIN: FLUBENDIAMIDE COMMODITIES OF ANIMAL ORIGIN: SUM OF FLUBENDIAMIDE AND 3-IODO-N-(2-METHYL-4-[1,2,2,2-TETRAFLUORO-1-(TRIFLUOROMETHYL)ETHYL]PHENYL)PHTHALIMIDE, EXPRESSED AS FLUBENDIAMIDE | |
| BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGES, FLOWERHEAD BRASSICAS | T3 |
| COMMON BEAN (PODS AND/OR IMMATURE SEEDS) | T2 |
| LETTUCE, HEAD | T5 |
| LETTUCE, LEAF | T5 |
| PEPPERS, SWEET | T1 |
| SWEET CORN (CORN-ON-THE-COB) | T*0.05 |
| TOMATO | T2 |
| PROFOXYDIM | |
| SUM OF PROFOXYDIM AND ALL METABOLITES CONVERTED TO DIMETHYL-3-(3-THIANYL)GLUTARATE-S-DIOXIDE AFTER OXIDATION AND TREATMENT WITH ACIDIC METHANOL, EXPRESSED AS PROFOXYDIM | |
| EDIBLE OFFAL (MAMMALIAN) | 0.5 |
| EGGS | *0.05 |
| MEAT (MAMMALIAN) | *0.05 |
| MILKS | *0.01 |
| POULTRY, EDIBLE OFFAL OF | *0.05 |
| POULTRY MEAT | *0.05 |
| RICE | 0.05 |
| PYROXSULAM | |
| PYROXSULAM | |
| 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 |
| WHEAT | *0.01 |
| SULPHUR DIOXIDE | |
| SEE STANDARD 1.3.1 | |
[2.4] omitting from Schedule 1 the foods and associated MRLs for each of the following chemicals –
| AZOXYSTROBIN | ||||
| AZOXYSTROBIN | ||||
| LEEK | 0.5 | |||
| BIFENTHRIN | ||||
| BIFENTHRIN | ||||
| EGG PLANT | T0.5 | |||
| OKRA | T0.5 | |||
| PEPPERS | T0.5 | |||
| TOMATO | 0.5 | |||
| ETOXAZOLE | ||||
| ETOXAZOLE | ||||
| APPLE | 0.2 | |||
| PEAR | T0.2 | |||
| STONE FRUITS | T0.5 | |||
| FENVALERATE | ||||
| FENVALERATE, SUM OF ISOMERS | ||||
| STRAWBERRY | 1 | |||
| HALOFUGINONE | ||||
| HALOFUGINONE | ||||
| CATTLE MEAT | T*0.01 | |||
| INDOXACARB | ||||
| SUM OF INDOXACARB AND ITS R-ISOMER | ||||
| STRAWBERRY | T1 | |||
| ISOXAFLUTOLE | ||||
| THE SUM OF ISOXAFLUTOLE, 2-CYCLOPROPYLCARCONYL-3-(2-METHYLSULFONYL-4-TRIFLUOROMETHYLPHENYL)-3-OXOPROPANENITRILE AND 2-METHYLSULFONYL-4-TRIFLUOROMETHYLBENZOIC ACID EXPRESSED AS ISOXAFLUTOLE | ||||
| CEREAL GRAINS | T*0.05 | |||
| LINURON | ||||
| SUM OF LINURON PLUS 3,4-DICHLOROANILINE, EXPRESSED AS LINURON | ||||
| VEGETABLES [EXCEPT CELERY AND LEEK] | *0.05 | |||
| PHOSPHOROUS ACID | ||||
| PHOSPHOROUS ACID | ||||
| ASSORTED TROPICAL AND SUBTROPICAL FRUITS – INEDIBLE PEEL | T100 | |||
| PIRIMICARB | ||||
| SUM OF PIRIMICARB, DEMETHYL-PIRIMICARB AND THE N-FORMYL-(METHYLAMINO) ANALOGUE (DEMETHYLFORMAMIDO-PIRIMICARB), EXPRESSED AS PIRIMICARB | ||||
| VEGETABLES [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL] | 1 | |||
[2.5] inserting in alphabetical order in Schedule 1, the foods and associated MRLs for each of the following chemicals –
| AZOXYSTROBIN | |||
| AZOXYSTROBIN | |||
| BULB VEGETABLES [EXCEPT FENNEL, BULB; ONION, BULB] | T7 | ||
| BIFENAZATE | |||
| SUM OF BIFENAZATE AND BIFENAZATE DIAZENE (DIAZENECARBOXYLIC ACID, 2-(4-METHOXY-[1,1’-BIPHENYL-3-YL] 1-METHYLETHYL ESTER), EXPRESSED AS BIFENAZATE | |||
| CUCUMBER | T0.5 | ||
| PEPPERS, SWEET | T2 | ||
| TOMATO | T0.5 | ||
| BIFENTHRIN | |||
| BIFENTHRIN | |||
| FRUITING VEGETABLES, OTHER THAN CUCURBITS | 0.5 | ||
| BOSCALID | |||
| COMMODITIES OF PLANT ORIGIN: BOSCALID COMMODITIES OF ANIMAL ORIGIN: SUM OF BOSCALID, 2-CHLORO-N-(4’-CHLORO-5-HYDROXYBIPHENYL-2-YL) NICOTINAMIDE AND THE GLUCURONIDE CONJUGATE OF 2-CHLORO-N-(4’-CHLORO-5-HYDROXYBIPHENYL-2-YL) NICOTINAMIDE, EXPRESSED AS BOSCALID EQUIVALENTS | |||
| APPLE | 2 | ||
| CARBOFURAN | |||
| SUM OF CARBOFURAN AND 3-HYDROXYCARBOFURAN, EXPRESSED AS CARBOFURAN | |||
| GARLIC | T0.1 | ||
| CYHALOTHRIN | |||
| CYHALOTHRIN, SUM OF ISOMERS | |||
| GARLIC | *0.05 | ||
| CYPERMETHRIN | |||
| CYPERMETHRIN, SUM OF ISOMERS | |||
| BERRIES AND OTHER SMALL FRUITS [EXCEPT GRAPES] | 0.5 | ||
| DITHIOCARBAMATES | |||
| TOTAL DITHIOCARBAMATES, DETERMINED AS CARBON DISULPHIDE EVOLVED DURING ACID DIGESTION AND EXPRESSED AS MILLIGRAMS OF CARBON DISULPHIDE PER KILOGRAM OF FOOD | |||
| HERBS [EXCEPT PARSLEY] | T5 | ||
| ETOXAZOLE | |||
| ETOXAZOLE | |||
| CHERRIES | 1 | ||
| CITRUS FRUITS | T0.1 | ||
| DRIED GRAPES | 1.5 | ||
| FRUITING VEGETABLES, OTHER THAN CUCURBITS | T0.1 | ||
| POME FRUITS | 0.2 | ||
| STONE FRUITS [EXCEPT CHERRIES] | 0.1 | ||
| FENHEXAMID | |||
| FENHEXAMID | |||
| KIWIFRUIT | 15 | ||
| FENVALERATE | |||
| FENVALERATE, SUM OF ISOMERS | |||
| BERRIES AND OTHER SMALL FRUITS | 1 | ||
| GLUFOSINATE AND GLUFOSINATE-AMMONIUM | |||
| SUM OF GLUFOSINATE-AMMONIUM, N-ACETYL GLUFOSINATE AND 3-[HYDROXY(METHYL)-PHOSPHINOYL] PROPIONIC ACID, EXPRESSED AS GLUFOSINATE (FREE ACID) | |||
| MAIZE | 0.2 | ||
| SOYA BEAN (DRY) | 2 | ||
| HALOFUGINONE | |||
| HALOFUGINONE | |||
| CATTLE FAT | 0.025 | ||
| CATTLE MUSCLE | 0.01 | ||
| INDOXACARB | |||
| SUM OF INDOXACARB AND ITS R-ISOMER | |||
| BERRIES AND OTHER SMALL FRUITS [EXCEPT GRAPES] | T1 | ||
| CELERY | T5 | ||
| LINURON | |||
| SUM OF LINURON PLUS 3,4-DICHLOROANILINE, EXPRESSED AS LINURON | |||
| CELERIAC | T0.5 | ||
| VEGETABLES [EXCEPT CELERIAC; CELERY; LEEK] | *0.05 | ||
| METHOMYL | |||
| SUM OF METHOMYL AND METHYL HYDROXYTHIOACETIMIDATE (‘METHOMYL OXIME’), EXPRESSED AS METHOMYL SEE ALSO THIODICARB | |||
| ONION, WELSH | 1 | ||
| RADISH | T1 | ||
| SHALLOT | 1 | ||
| SPRING ONION | 1 | ||
| SWEDE | T1 | ||
| TURNIP, GARDEN | T1 | ||
| METRIBUZIN | |||
| METRIBUZIN | |||
| SUGAR CANE MOLASSES | 0.1 | ||
| PHOSPHOROUS ACID | |||
| PHOSPHOROUS ACID | |||
| ASSORTED TROPICAL AND SUB-TROPICAL FRUITS – INEDIBLE PEEL [EXCEPT AVOCADO] | T100 | ||
| AVOCADO | T500 | ||
| PIRIMICARB | |||
| SUM OF PIRIMICARB, DEMETHYL-PIRIMICARB AND THE N-FORMYL-(METHYLAMINO) ANALOGUE (DEMETHYLFORMAMIDO-PIRIMICARB), EXPRESSED AS PIRIMICARB | |||
| SOYA BEAN (DRY) | T0.5 | ||
| VEGETABLES [EXCEPT LEAFY VEGETABLES; LUPIN (DRY); SOYA BEAN (DRY)] | 1 | ||
| PROCHLORAZ | |||
| SUM OF PROCHLORAZ AND ITS METABOLITES CONTAINING THE 2,4,6-TRICHLOROPHENOL MOIETY, EXPRESSED AS PROCHLORAZ | |||
| MANDARINS | T10 | ||
| PYRACLOSTROBIN | |||
| COMMODITIES OF PLANT ORIGIN: PYRACLOSTROBIN COMMODITIES OF ANIMAL ORIGIN: SUM OF PYRACLOSTROBIN AND METABOLITES HYDROLYSED TO 1-(4-CHLORO-PHENYL)-1H-PYRAZOL-3-OL, EXPRESSED AS PYRACLOSTROBIN | |||
| APPLE | 1 | ||
| SUNFLOWER SEED | T0.3 | ||
[2.6] omitting from Schedule 1, under the entries for the following chemicals, the MRL for the food, substituting –
| ABAMECTIN | |||
| SUM OF AVERMECTIN B1A, AVERMECTIN B1B AND (Z)-8,9 AVERMECTIN B1A, AND (Z)-8,9 AVERMECTIN B1B | |||
| CURRANT, BLACK | 0.02 | ||
| PEAS | T0.5 | ||
| BIFENTHRIN | |||
| BIFENTHRIN | |||
| COMMON BEAN (PODS AND/OR IMMATURE SEEDS) | T1 | ||
| DITHIOCARBAMATES | |||
| TOTAL DITHIOCARBAMATES, DETERMINED AS CARBON DISULPHIDE EVOLVED DURING ACID DIGESTION AND EXPRESSED AS MILLIGRAMS OF CARBON DISULPHIDE PER KILOGRAM OF FOOD | |||
| LITCHI | 5 | ||
| ETOXAZOLE | |||
| ETOXAZOLE | |||
| GRAPES | 0.5 | ||
| GLUFOSINATE AND GLUFOSINATE-AMMONIUM | |||
| SUM OF GLUFOSINATE-AMMONIUM, N-ACETYL GLUFOSINATE AND 3-[HYDROXY(METHYL)-PHOSPHINOYL] PROPIONIC ACID, EXPRESSED AS GLUFOSINATE (FREE ACID) | |||
| RAPE SEED | 5 | ||
| HALOFUGINONE | |||
| HALOFUGINONE | |||
| CATTLE KIDNEY | 0.03 | ||
| CATTLE LIVER | 0.03 | ||
| ISOXAFLUTOLE | |||
| THE SUM OF ISOXAFLUTOLE, 2-CYCLOPROPYLCARCONYL-3-(2-METHYLSULFONYL-4-TRIFLUOROMETHYLPHENYL)-3-OXOPROPANENITRILE AND 2-METHYLSULFONYL-4-TRIFLUOROMETHYLBENZOIC ACID EXPRESSED AS ISOXAFLUTOLE | |||
| CHICK-PEA (DRY) | *0.03 | ||
| 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 | ||
| SUGAR CANE | *0.01 | ||
| METHOMYL | |||
| SUM OF METHOMYL AND METHYL HYDROXYTHIOACETIMIDATE (‘METHOMYL OXIME’), EXPRESSED AS METHOMYL SEE ALSO THIODICARB | |||
| BEETROOT | 1 | ||
| METRIBUZIN | |||
| METRIBUZIN | |||
| SUGAR CANE | *0.02 | ||
| PYMETROZINE | |||
| PYMETROZINE | |||
| ALMONDS | T*0.01 | ||
| TRINEXAPAC-ETHYL | |||
| 4-(CYCLOPROPYL-A-HYDROXY-METHYLENE)-3,5-DIOXO-CYCLOHEXANECARBOXYLIC ACID | |||
| SUGAR CANE | T0.2 | ||
[2.7] omitting from Schedule 2 the foods and associated ERLs for each of the following chemicals –
| ALDRIN AND DIELDRIN | |
| SUM OF HHDN AND HEOD | |
| CARROT | E0.1 |
| CUCUMBER | E0.1 |
| HORSERADISH | E0.1 |
| PARSNIP | E0.1 |
| POTATO | E0.1 |
| RADISH | E0.1 |
[2.8] inserting in alphabetical order in Schedule 2, the foods and associated ERLs for each of the following chemicals –
| ALDRIN AND DIELDRIN | |
| SUM OF HHDN AND HEOD | |
| FRUITING VEGETABLES, CUCURBITS | E0.1 |
| ROOT AND TUBER VEGETABLES | E0.1 |
0
0
0