Australia New Zealand Food Standards Code — Standard 1.4.2 — Maximum Residue Limits Amendment Instrument No. APVMA 4, 2013 (Cth)
Australia New Zealand
Food Standards Code
—
Standard 1.4.2 — Maximum Residue Limits Amendment Instrument No. APVMA 4, 2013
I, Rajumati Bhula, Program Manager, Pesticides Program and delegate of the Australian Pesticides and Veterinary Medicines Authority for the relevant purposes pursuant to subsection 11(1) of the Agricultural and Veterinary Chemicals (Administration) Act 1992, make this instrument for the purposes of subsection 82(1) of the Food Standards Australia New Zealand Act 1991.
Rajumati Bhula
Program Manager
Pesticides Program
Dated this thirtieth day of July 2013
Part 1 Preliminary
Name of Instrument
This Instrument is the Australia New Zealand Food Standards Code — Standard 1.4.2 — Maximum Residue Limits Amendment Instrument
No. APVMA 4, 2013.
Commencement
Pursuant to subsection 82(8) of the Food Standards Australia New Zealand Act 1991, this Amendment Instrument commences on the day a copy of it is published in the Gazette.
Note: A copy of the variations made by the Amendment Instrument was published in the Commonwealth of Australia Agricultural and Veterinary Chemicals Gazette No. APVMA 16 of
13 August 2013.
Object
The object of this Instrument is for the APVMA to make variations to Standard 1.4.2 — Maximum Residue Limits of the Australia New Zealand Food Standards Code to include or change maximum residue limits pertaining to agricultural and veterinary chemical products.
Interpretation
In this Instrument: —
APVMA means the Australian Pesticides and Veterinary Medicines Authority established by section 6 of the Agricultural and Veterinary Chemicals (Administration) Act 1992; and
Principal Instrument means Standard 1.4.2 — Maximum Residue Limits of the Australia New Zealand Food Standard Code as defined in Section 4 of the Food Standards Australia New Zealand Act 1991 being the code published in Gazette No. P 27 on 27 August 1987 together with any amendments of the standards in that code. The whole of the Australia New Zealand Food Standard Code (including Standard 1.4.2) was further published in Gazette P 30 of 20 December 2000.
Part 2 Variations to Standard 1.4.2 — Maximum Residue Limits
Variations to Standard 1.4.2
The Schedule to this Instrument sets out the variations made to the Principal Instrument by this Amendment Instrument.
Schedule
Variations to Standard 1.4.2 — Maximum Residue Limits
Variations
(1)The Principal Instrument is varied by:
(a)omitting from Schedule 1 the chemical residue definition for Fluazifop-p-butyl and substituting the following chemical residue definition–
“Sum of fluazifop-butyl, fluazifop and their conjugates, expressed as fluazifop”
omitting from Schedule 1 the chemical residue definition for Isoxaflutole and substituting the following chemical residue definition–
“The sum of isoxaflutole and 2-cyclopropylcarbonyl-3-(2-methylsulfonyl-4-trifluoromethylphenyl)-3-oxopropanenitrile, expressed as isoxaflutole”
(b) inserting in alphabetical order in Schedule 1, the foods and associated MRLs for each of the following chemicals –
| Abamectin | |
| Sum of avermectin B1a, avermectin B1b and (Z)-8,9 avermectin B1a, and (Z)-8,9 avermectin B1b | |
| Popcorn | T*0.01 |
| Bifenthrin | |
| Bifenthrin | |
| Ginger, root | T*0.01 |
| 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 | |
| Leafy vegetables | 30 |
| Legume vegetables | 3 |
| Root and tuber vegetables | 1 |
| Chlorantraniliprole | |
| Plant commodities and animal commodities other than milk: Chlorantraniliprole Milk: Sum of chlorantraniliprole, 3-bromo-N-[4- chloro-2-(hydroxymethyl)-6- [(methylamino)carbonyl]phenyl]-1-(3-chloro-2- pyridinyl)-1H-pyrazole-5-carboxamide, and 3-bromo- N-[4-chloro-2-(hydroxymethyl)-6- [[((hydroxymethyl)amino)carbonyl]phenyl]-1-(3- chloro-2-pyridinyl)-1H-pyrazole-5-carboxamide, expressed as chlorantraniliprole | |
| Mung bean (dry) | T0.5 |
| Soya bean (dry) | T0.05 |
| Chlorothalonil | |
| Commodities of plant origin: Chlorothalonil Commodities of animal origin: 4-hydroxy-2,5,6- trichloroisophthalonitrile metabolite, expressed as chlorothalonil | |
| Leafy vegetables [except lettuce] | T100 |
| Dimethoate | |
| Sum of dimethoate and omethoate, expressed as dimethoate see also Omethoate | |
| Olive oil, refined | T0.1 |
| Fluazifop-p-butyl | |
| see Fluazifop-butyl | |
| Assorted tropical and sub-tropical fruits — inedible peel [except avocado and banana] | 0.05 |
| Avocado | *0.02 |
| Banana | *0.02 |
| Berries and other small fruits | 0.2 |
| Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead brassicas | 1 |
| Celery | *0.02 |
| Chia | T2 |
| Citrus fruits | *0.02 |
| Coriander (leaves, stem, roots) | T2 |
| Date | T0.2 |
| Edible offal (mammalian) | *0.05 |
| Egg plant | T0.1 |
| Eggs | *0.05 |
| Fruiting vegetables, cucurbits | 0.1 |
| Garlic | 0.05 |
| Ginger, root | 0.05 |
| Herbs | T2 |
| Hops, dry | 0.05 |
| Leafy vegetables [except lettuce, head] | T2 |
| Leek | T0.5 |
| Legume vegetables | 0.1 |
| Lettuce, head | 0.05 |
| Lupin (dry) | 0.1 |
| Meat (mammalian) | *0.05 |
| Milks | 0.1 |
| Oilseed | 0.5 |
| Onion, bulb | 0.05 |
| Onion, Welsh | 0.05 |
| Peppers, Sweet | *0.02 |
| Pome fruits | *0.01 |
| Potato | 0.05 |
| Poultry, edible offal of | *0.05 |
| Poultry meat | *0.05 |
| Pulses | 0.5 |
| Root and tuber vegetables [except potato; sweet potato] | T1 |
| Shallot | 0.05 |
| Spring Onion | 0.05 |
| Stone fruits | 0.05 |
| Sugar cane | T*0.1 |
| Sweet potato | T0.1 |
| Tea, green, black | T50 |
| Tomato | 0.1 |
| Glufosinate and Glufosinate-ammonium | |
| Sum of glufosinate-ammonium, N-acetyl glufosinate and 3-[hydroxy(methyl)-phosphinoyl] propionic acid, expressed as glufosinate (free acid) | |
| Cereal grains | *0.1 |
| Oilseeds [except cotton seed; rape seed (canola)] | *0.1 |
| Pulses [except soya bean (dry)] | *0.1 |
| 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 | *0.02 |
| Mandipropamid | |
| Mandipropamid | |
| Poppy seed | *0.01 |
| Penflufen | |
| Penflufen | |
| Rape seed (canola) | *0.01 |
| Spinosad | |
| Sum of spinosyn A and spinosyn D | |
| Milk fats | 0.7 |
| Poultry meat (in the fat) | 0.5 |
| Wheat bran, unprocessed | 2 |
| Terbuthylazine | |
| Terbuthylazine | |
| Cotton seed | T0.01 |
| Trifloxystrobin | |
| Sum of trifloxystrobin and its acid metabolite ((E,E)- methoxyimino-[2-[1-(3-trifluoromethylphenyl)- ethylideneaminooxymethyl]phenyl] acetic acid), expressed as trifloxystrobin equivalents | |
| Rape seed (canola) | *0.02 |
(c) omitting from Schedule 1 the foods and associated MRLs for each of the following chemicals –
| 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 | |
| Beans [except broad bean and soya bean] | T3 |
| Brassica leafy vegetables | T30 |
| Carrot | T1 |
| Lettuce, head | T15 |
| Lettuce, leaf | T15 |
| Peas | T5 |
| Potato | 0.5 |
| Chlorothalonil | |
| Commodities of plant origin: Chlorothalonil Commodities of animal origin: 4-hydroxy-2,5,6- trichloroisophthalonitrile metabolite, expressed as chlorothalonil | |
| Chard (silver beet) | T50 |
| Leafy vegetables [except chard (silver beet); spinach] | T10 |
| Spinach | T100 |
| Fluazifop-butyl | |
| Fluazifop-butyl | |
| Assorted tropical and sub-tropical fruits — inedible peel [except avocado and banana] | 0.05 |
| Avocado | *0.02 |
| Banana | *0.02 |
| Berries and other small fruits | 0.2 |
| Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead brassicas | 1 |
| Celery | *0.02 |
| Chia | T2 |
| Citrus fruits | *0.02 |
| Coriander (leaves, stem, roots) | T2 |
| Date | T0.2 |
| Edible offal (mammalian) | *0.05 |
| Egg plant | T0.1 |
| Eggs | *0.05 |
| Fruiting vegetables, cucurbits | 0.1 |
| Garlic | 0.05 |
| Ginger, root | 0.05 |
| Herbs | T2 |
| Hops, dry | 0.05 |
| Leafy vegetables [except lettuce, head] | T2 |
| Leek | T0.5 |
| Legume vegetables | 0.1 |
| Lettuce, head | 0.05 |
| Lupin (dry) | 0.1 |
| Meat (mammalian) | *0.05 |
| Milks | 0.1 |
| Oilseed | 0.5 |
| Onion, bulb | 0.05 |
| Onion, Welsh | 0.05 |
| Peppers, Sweet | *0.02 |
| Pome fruits | *0.01 |
| Potato | 0.05 |
| Poultry, edible offal of | *0.05 |
| Poultry meat | *0.05 |
| Pulses | 0.5 |
| Root and tuber vegetables [except potato; sweet potato] | T1 |
| Shallot | 0.05 |
| Spring Onion | 0.05 |
| Stone fruits | 0.05 |
| Sugar cane | T*0.1 |
| Sweet potato | T0.1 |
| Tea, green, black | T50 |
| Tomato | 0.1 |
| Spinosad | |
| Sum of spinosyn A and spinosyn D | |
| Poultry fat/skin | T0.2 |
| Poultry meat | *0.01 |
(d) omitting from Schedule 1, under the entries for the following chemicals, the maximum residue limit for the food, substituting –
| Bifenthrin | |
| Bifenthrin | |
| Chervil | T10 |
| 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 | |
| Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead brassicas | 2 |
| 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) | *0.02 |
| Edible offal (mammalian) | 0.1 |
| Spinosad | |
| Sum of spinosyn A and spinosyn D | |
| Cereal grains | 1 |
| Eggs | 0.05 |
| Milks | 0.1 |
| Poultry, edible offal of | 0.05 |
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