Australia New Zealand Food Standards Code – Amendment No. 117 – 2010 (Cth)

– Amendment No. 117 – 2010 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. 117 – 2010.

Commencement

These variations commence on 1 July 2010.  

Correction of Typographical Errors

Amendment No. 115 published on 8 April 2010 contained the following typographical error –

• Under Item [5.1], the text to be inserted in subclause 5(2) should have ended with a full stop.

Amendment No. 116 published on 20 May 2010 contained the following typographical error –

• Under item [5], the definition for ‘handling’ should be –

handling of food includes the producing (including growing, cultivation, picking, harvesting or catching), collecting, extracting, processing, manufacturing, storing, transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying of food.

Note:  These variations were published in the Commonwealth of Australia Food Standards Gazette No. FSC 59 on 1 July 2010.

SCHEDULE

1. Standard 1.3.1 is varied by –

[1.1]       omitting from the Qualifications column in Schedule 1 under item 0.1 Preparations of food additives –

Does not apply to preparations of colours or flavours

[1.2]       omitting from Schedule 1 under item 0.1 Preparations of food additives –

- Ethanol GMP Preparations of colours and flavours only

[1.3]       inserting in Schedule 1, under item 0.1, sub-item baking compounds –

colourings
Additives in Schedule 3 and 4
-	Ethanol	GMP

[1.4]       inserting in Schedule 1, under item 0.1, sub-item flavourings –

Additives in Schedule 3 and 4
-	Ethanol	GMP

[1.5]       inserting in Schedule 1 under item 5.4 icings and frostings* –

127 Erythrosine 2 mg/kg

1. Standard 1.3.3 is varied by –

[2.1]       inserting the subclause number (1) before the words In this Standard in clause 1, and inserting after that subclause –

(2)          In this Standard, the letters ‘ATCC’ followed by a number is a reference to the number which the American Type Culture Collection uses to identify a prokaryote.

[2.2]       inserting in the Table to clause 17 for the enzyme β-Galactosidase EC 3.2.1.23 the source –

Bacillus circulans ATCC 31382

[2.3]       inserting in the Table to clause 17 –

Maltotetraohydrolase, protein engineered variant

EC 3.2.1.60

Bacillus licheniformis, containing the gene for maltotetraohydrolase isolated from Pseudomonas stutzeri

[2.4]      inserting after subclause 17(2) –

Editorial note:

See Division 2 of Standard 1.5.2 – Food produced using Gene Technology for labelling requirements that apply to processing aids produced using gene technology.

1. Standard 1.5.2 varied by inserting in the Table to clause 2 –

Food derived from herbicide-tolerant corn line DP-098140-6