Australia New Zealand Food Standards Code - Amendment No. 69 - 2003

Administered by Department of Health, Disability and Ageing

Legislation au F2008B00816 Not in force Legislative Instrument

Legislation content

FOOD STANDARDS AUSTRALIA NEW ZEALAND

 

VARIATIONS TO THE AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE

 

(AMENDMENT NO. 69)

 

1. Preamble

 

The variations set forth in the Schedule below are variations to the Australia New Zealand Food Standards Code (hereinafter called ‘the Code’) which was published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, and which has been varied from time to time.

 

These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.

 

2. Citation

 

These variations may be collectively known as Amendment No. 69 to the Code.

 

3. Commencement

 

These variations commence on the date of gazettal. 

 

Note:  These variations were published in the Commonwealth of Australia Gazette No. FSC 11 on 17 December 2003.

 

SCHEDULE

 

[1] Standard 1.1A.2 is varied by omitting from clause (1C), 13 February 2004, substituting –

 

13 February 2006

 

[2] Standard 1.2.3 is varied by –

 

[2.1] omitting in the Table to clause 2 –

 

Food containing aspartame

Statement to the effect that the product contains phenylalanine

 

substituting –

 

Food containing aspartame or aspartame-acesulphame salt

Statement to the effect that the product contains phenylalanine

 

[2.2] omitting the Editorial note following the Table to clause 2, substituting –

 


Editorial note:

 

‘Milk’ is defined in Standard 2.5.1. - ‘dried milks’ and ‘evaporated milks’ are defined in Standard 2.5.7.

 

The term ‘reconstituted’ in the Table to clause 2 means, in relation to evaporated milks and dried milks, reconstituted to the original level of hydration.

 

Aspartame-acesulphame salt (INS 962) is specified in the Table to clause 2 because it is a food additive which is distinct from mixtures of aspartame and acesulphame K.

 

[3] Standard 1.2.4 is varied by –

 

[3.1] inserting in Part 1 of Schedule 2 –

 

Aspartame-acesulphame salt

962

 

[3.2] inserting in Part 2 of Schedule 2 –

 

Aspartame-acesulphame salt

962

 

[4] Standard 1.3.1 is varied by –

 

[4.1] inserting in Schedule 1, under item 1.1.2 Liquid milk products and flavoured liquid milk* –

 

 

962

Aspartame-acesulphame salt

1100

mg/kg

 

 

 

[4.2] inserting in Schedule 1, under item 1.2.2 Fermented milk products and rennetted milk products* –

 

 

962

Aspartame-acesulphame salt

1100

mg/kg

 

 

 

[4.3] inserting in Schedule 1, under item 3 ICE CREAM AND EDIBLE ICES* –

 

 

962

Aspartame-acesulphame salt

2200

mg/kg

 

 

 

[4.4] inserting in Schedule 1, under item 4.3.2 Fruits and vegetables in vinegar, oil, brine or alcohol* –

 

 

962

Aspartame-acesulphame salt

6800

mg/kg

 

 

 

[4.5] inserting in Schedule 1, under item 4.3.3 Commercially sterile fruits and vegetables in hermetically sealed containers* –

 

 

962

Aspartame-acesulphame salt

1100

mg/kg

 

 

 

[4.6] inserting in Schedule 1, under item 4.3.4 Fruit and vegetable spreads including jams, chutneys and related products* –

 

 

962

Aspartame-acesulphame salt

6800

mg/kg

 

 

 


[4.7] inserting in Schedule 1, under item 5 CONFECTIONERY –

 

 

962

Aspartame-acesulphame salt

4500

mg/kg

 

 

 

[4.8] inserting in Schedule 1, under item 6.4 Flour products (including noodles and pasta)* –

 

 

962

Aspartame-acesulphame salt

450

mg/kg

 

 

 

[4.9] inserting in Schedule 1, under item 7.2 Biscuits, cakes and pastries* –

 

 

962

Aspartame-acesulphame salt

450

mg/kg

 

 

 

[4.10] inserting in Schedule 1, under item 11.4 Tabletop sweeteners* –

 

 

962

Aspartame-acesulphame salt

GMP

 

 

 

 

[4.11] inserting in Schedule 1, under item 13.3 Formula meal replacements and formulated supplementary foods* –

 

 

962

Aspartame-acesulphame salt

1100

mg/kg

 

 

 

[4.12] inserting in Schedule 1, under item 14.1.2.2 Fruit and vegetable juice products* –

 

 

962

Aspartame-acesulphame salt

1100

mg/kg

 

 

 

[4.13] inserting in Schedule 1, under item 14.1.2.2, sub-item low joule fruit and vegetable juice products –

 

 

962

Aspartame-acesulphame salt

6800

mg/kg

 

 

 

[4.14] inserting in Schedule 1, under item 14.1.3 Water based flavoured drinks* –

 

 

962

Aspartame-acesulphame salt

6800

mg/kg

 

 

 

[4.15] inserting in Schedule 1, under item 14.1.3 Water based flavoured drinks*, sub-item Electrolyte drink and electrolyte drink base –

 

 

962

Aspartame-acesulphame salt

230

mg/kg

 

 

 

[4.16] inserting in Schedule 1, under item 14.1.3.1 Brewed soft drink* –

 

 

962

Aspartame-acesulphame salt

1500

mg/kg

 

Clause 4 limits do not apply

 

[4.17] inserting in Schedule 1, under item 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products –

 

 

962

Aspartame-acesulphame salt

1100

mg/kg

 

 

 

[4.18] inserting in Schedule 1, under item 20.2, sub-item custard mix, custard powder and blanc mange powder –

 


 

962

Aspartame-acesulphame salt

1100

mg/kg

 

 

 

[4.19] inserting in Schedule 1, under item 20.2, sub-item jelly –

 

 

952

Cyclamates

1600

mg/kg

 

 

 

954

Saccharin

160

mg/kg

 

 

 

[4.20] inserting in Schedule 1, under item 20.2, sub-item jelly –

 

 

962

Aspartame-acesulphame salt

1100

mg/kg

 

 

 

[4.21] inserting in Schedule 1, under item 20.2, sub-item dairy and fat based desserts, dips and snacks –

 

 

962

Aspartame-acesulphame salt

1100

mg/kg

 

 

 

[4.22] inserting in Schedule 1, under item 20.2, sub-item sauces and toppings (including mayonnaises and salad dressings) –

 

 

962

Aspartame-acesulphame salt

6800

mg/kg

 

 

 

[4.23] inserting in Schedule 1, under item 20.2, sub-item soup bases (made up as directed) –

 

 

962

Aspartame-acesulphame salt

6800

mg/kg

 

 

 

[5] Standard 1.3.4 is varied by omitting subclause 2(b), substituting –

 

(b) the fourth edition of the Food Chemicals Codex published by the National Academy of Sciences and the National Research Council of the United States of America in Washington, D.C. (1996), including supplements published to take effect on 1 December 1997, 31 March 2000 and 31 December 2001; or

 

[6] Standard 1.4.2 is varied by –

 

[6.1] omitting from Schedule 1 under the entry for the  following chemical the chemical residue definition, substituting –

 

Glufosinate and Glufosinate-ammonium

Sum of glufosinate-ammonium, N-acetyl glufosinate and 3-[hydroxy(methyl)-phosphinol] propionic acid, expressed as glufosinate (free acid)

 

[6.2] inserting in Schedule 1–

 

 

Flunixin

Flunixin

Cattle kidney

0.02

Cattle liver

0.02

Cattle meat (in the fat)

0.02

 

 

ractopamine

{T}ractopamine

Pig fat

T0.02

Pig, kidney

T0.1

Pig, liver

T0.05

Pig meat

T0.02

 

 

2-(thiocyanomethylthio) benzothiazole

2-(thiocyanomethylthio)benzothiazole

Cotton seed

T*0.01

 

 

tolfenamic acid

tolfenamic acid

Cattle, kidney

*0.01

Cattle, liver

*0.01

Cattle meat

0.05

Cattle milk

0.05

Pig, kidney

*0.01

Pig, liver

0.1

Pig meat

*0.01

 

 

 

 

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

 

Azoxystrobin

Azoxystrobin

Pistachio nut

T*0.01

 

 

Bifenthrin

Bifenthrin

Stone fruit

T1

 

 

Carbaryl

Carbaryl

Chervil

T10

Galangal, rhizomes

T5

Herbs

T10

Rucola (Rocket)

T10

 

 

Chlorfenapyr

Chlorfenapyr

Pear

0.5

 

 

Cyfluthrin

Cyfluthrin, sum of isomers

Onion, bulb

0.02

 

 

Cyhalothrin

Cyhalothrin, sum of isomers

All other foods

*0.01

Cattle meat (in the fat)

0.5

Goat meat (in the fat)

0.1

Pig meat (in the fat)

0.1

Sheep meat (in the fat)

0.1

 

 

Dithiocarbamates

Total dithiocarbamates, determined as carbon disulphide evolved during acid digestion and expressed as milligrams of carbon disulphide per kilogram of food

Egg plant (Aubergine)

3

Okra

3

Peppers (Capsicums)

T3

Sweet corn (corn-on-the-cob)

0.5

Tomato

3

 

 

Pyrazophos

Pyrazophos

Fruiting vegetables, cucurbits

0.2

 

 

 

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

 

Azoxystrobin

Azoxystrobin

Mango

T0.5

Tree nuts

T0.02

 

 

Bentazone

Bentazone

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

Rice

*0.03

 

 

Benzyladenine

Benzyladenine

Pear

T0.2

 

 

Bifenthrin

Bifenthrin

Stone fruits [except cherries]

1

 

 

Buprofezin

Buprofezin

Cucumber

T0.5

Egg plant

T1

Grapes

T*0.01

Pear

T*0.01

Squash, summer

T0.5

Tomato

T1

 

 

Captan

Captan

Dried grapes

15

Eggs

*0.02

Poultry, edible offal of

*0.02

Poultry meat

*0.02

Tree nuts

T0.3

 

 

Chlorfenapyr

Chlorfenapyr

Chinese cabbage

0.5

Pome Fruits

0.5

 

 

Chlorothalonil

Chlorothalonil

Rice

T*0.1

 

 

Cyhalothrin

Cyhalothrin, sum of isomers

Meat (mammalian) (in the fat)

0.5

 

 

diafenthiuron

Sum of diafenthiuron; N-[2,6-bis(1-methylethyl)-4-phenoxyphenyl]-N’-(1,1-dimethylethyl)urea; and n-[2,6-bis(1-methylethyl)-4-phenoxyphenyl]-N’-(1,1-dimethylethyl) carbodiimide, expressed as diafenthiuron

Peanut

T0.1

 

 

Diazinon

Diazinon

Parsley

T.07

 

 

Dichlorvos

Dichlorvos

Rape seed

T0.1

 

 

Dithiocarbamates

Total dithiocarbamates, determined as carbon disulphide evolved during acid digestion and expressed as milligrams of carbon disulphide per kilogram of food

Fruiting vegetables, other than cucurbits [except roselle]

3

 

 

Emamectin

Emamectin B1a, plus its 8,9-Z isomer and emamectin B1b, plus its 8,9-z isomer

Fruiting vegetables, other than cucurbits

T*0.01

Lettuce, head

T0.2

Lettuce, leaf

T0.2

 

 

Flutriafol

Flutriafol

Garden pea (young pods)

*0.01

 

 

Glufosinate and Glufosinate-ammonium

Sum of glufosinate-ammonium, N-acetyl glufosinate and 3-[hydroxy(methyl)-phosphinol] propionic acid, expressed as glufosinate (free acid)

Eggs

*0.05

Poultry, edible offal of

*0.1

Poultry meat

*0.05

Rape seed

*0.05

 

 

Indoxacarb

Indoxacarb

Eggplant

0.5

Eggs

*0.01

Mung bean (dry)

0.2

Peppers (capsicums)

0.5

Poultry (edible offal of)

*0.01

Poultry meat (in the fat)

*0.01

Soya bean (dry)

0.2

Soya bean oil, refined

0.2

Stone fruits [except cherries]

2

 

 

Iprodione

Iprodione

Pistachio nut

T*0.05

 

 

Meloxicam

Meloxicam

Cattle milk

0.005

 

 

Methoprene

Methoprene, sum of cis- and trans-isomers

Barramundi

T1

 

 

Methoxyfenozide

methoxyfenozide

Edible offal (mammalian)

*0.01

Meat (mammalian) (in the fat)

*0.01

Milks

*0.01

 

 

Mevinphos

Mevinphos

Milks

*0.05

 

 

Pendimethalin

Pendimethalin

Tomato

T*0.05

 

    

Pirimicarb

Sum of pirimicarb, dimethyl-pirimicarb and N-formyl-(methylamino) analogue and dimethylformamido-pirimicarb, expressed as pirimicarb

Tree nuts

T*0.05

 

 

Propiconazole

Propiconazole

Tree nuts

T0.2

 

  

Pymetrozine

Pymetrozine

Almonds

T*0.02

Egg plant

T0.05

Eggs

*0.01

Pistachio nut

T*0.02

Poultry, edible offal of

*0.01

Poultry meat

*0.01

Tomato

T0.2

 

 

Pyrazophos

Pyrazophos

Cucumber

T2

Fruiting vegetables, cucurbits [except cucumber]

0.2

 

  

Pyridaben

Pyridaben

Tree nuts

T*0.05

 

 

Thiacloprid

Thiacloprid

Edible offal (mammalian)

*0.02

Meat (mammalian)

*0.02

Milks

*0.01

 

 

Trifloxysulfuron sodium

Trifloxysulfuron

Cotton seed oil, edible

*0.01

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

 

 

 

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

 

Azoxystrobin

Azoxystrobin

Edible offal (mammalian)

*0.01

 

 

captan

Captan

Edible offal (mammalian)

*0.05

Meat (mammalian)

*0.05

Milks

*0.01

 

 

Carbendazim

Sum of carbendazim and 2-aminobenzimidazole, expressed as carbendazim

Custard Apple

1

 

 

Chlorothalonil

Chlorothalonil

Persimmon, Japanese

T5

 

 

Cyhalothrin

Cyhalothrin, sum of isomers

Sorghum

0.5

 

 

Dithiocarbamate

Total dithiocarbamates, determined as carbon disulphide evolved during acid digestion and expressed as milligrams of carbon disulphide per kilogram of food

Persimmon, Japanese

3

 

 

Emamectin

Emamectin B1a, plus its 8,9-Z isomer and emamectin B1b, plus its 8,9-z isomer

Edible offal (mammalian)

0.01

Grapes

*0.002

 

 

Ethephon

Ethephon

Nectarine

0.01

 

 

Fluquinconazole

Fluquinconazole

Rape seed

*0.01

 

 

Imidacloprid

Sum of imidacloprid and metabolites containing the 6-chloropyridinymethylenemoiety, expressed as imidacloprid

Celery

0.3

 

 

Indoxacarb

Indoxacarb

Chick-pea

0.2

 

 

Iprodione

Iprodione 

Rape seed

0.5

 

 

Methomyl

Sum of methomyl and methyl hydroxythioacetimidate (‘methomyl oxime’) expressed as methomyl

see also thiodicarb

Guava

3

 

 

Methoxyfenozide

methoxyfenozide

Cotton seed

3

Tomato

3

 

 

Mevinphos

Mevinphos

Brassica (cole or cabbage) vegetables

0.3

Edible offal (mammalian)

*0.05

Meat (mammalian)

*0.05

 

 

Pymetrozine

Pymetrozine

Cotton seed

*0.02

Cotton seed oil, edible

*0.02

Edible offal (mammalian)

*0.01

Meat (mammalian)

*0.01

Milks

*0.01

 

 

Pyriproxyfen

Pyriproxyfen

Cotton seed

T*0.01

Fruiting vegetables, other than cucurbits

T1

 

 

Thiacloprid

Thiacloprid

Pome fruits

1

 

 

Trifloxysulfuron sodium

Trifloxysulfuron

Cotton seed

*0.01

Cotton seed oil, crude

*0.01

 

 

 

[7] Standard 1.5.2 is varied by inserting into Column 1 of the Table to clause 2 –

 

Food derived from insect-protected corn event MON863

 

 

[8] Standard 2.9.2 is varied by –

 

[8.1] omitting paragraph 9(1)(b), substituting –

 

(b) paragraph 5(1)(e) as it relates to saturated fat and subclauses 5(2), 5(4) and 5(5); and

 

[8.2] omitting the nutrition information panel in subclause 9(2), substituting –

 

NUTRITION INFORMATION

Servings per package:   (insert number of servings)

 

Serving size:  g (or mL or other units as appropriate)

 

 

Quantity per Serving

 

 

Quantity per 100g

(or 100 mL)

 

Energy

kJ (Cal)

kJ (Cal)

Protein

g

g

Fat, total

g

g

- (insert claimed fatty acids)

g

g

Carbohydrate

g

g

- sugars

g

g

Sodium

mg (mmol)

mg (mmol)

(insert any other nutrient or biologically active substance to be declared)

 

g, mg, μg (or other units as appropriate)

 

g, mg, μg (or other units as appropriate)

 

Overview

The Food Standards Australia New Zealand Act 1991 was enacted to provide a legislative framework for the regulation of food standards in Australia and New Zealand, ensuring that food available in the market is safe and accurately labelled. This Act established the Food Standards Australia New Zealand (FSANZ) body, which is responsible for developing and maintaining the Australia New Zealand Food Standards Code. The policy objective of the Act is to protect public health and ensure that food is of a high standard and accurately represented to consumers. The Variations to the Australia New Zealand Food Standards Code (Amendment No. 69) legislative instrument was introduced to address certain gaps and update specific standards within the Code. Published under section 23A of the Food Standards Australia New Zealand Act 1991, this amendment was gazetted on 17 December 2003. The amendment modifies various standards to reflect the most current scientific evidence, update food additive listings, and revise maximum residue limits for certain chemicals. This ensures that the food standards remain effective and reflective of contemporary food production and safety practices.

Scope and Application

Amendment No. 69 to the Australia New Zealand Food Standards Code pertains to variations in the food standards that apply across both Australia and New Zealand, administered by Food Standards Australia New Zealand (FSANZ). This legislation impacts various entities involved in the food supply chain, including food manufacturers, processors, importers, and retailers, ensuring compliance with the updated food standards. These variations cover a range of food products and ingredients, particularly focusing on the permissible levels of certain additives and contaminants. The geographic reach of this legislation is national, applying throughout the Commonwealth of Australia and in New Zealand. The variations include updates to standards regarding food additives such as aspartame and aspartame-acesulfame salt, as well as maximum residue limits for various pesticides in different food products. This amendment does not explicitly state exclusions or thresholds but modifies existing standards to reflect current scientific understanding and regulatory practices. The application of these standards may be further detailed or clarified through subordinate instruments issued by FSANZ.

Key Provisions

This legislative instrument contains variations to the Australia New Zealand Food Standards Code (the Code), specifically Amendment No. 69. These variations update and modify certain standards within the Code, ensuring the information remains current and accurate. The changes include modifications to food additives, maximum residue limits for certain chemicals in foods, and updates to nutrition information panels on food products. The variations also extend the deadline for compliance with certain standards, providing more time for stakeholders to adjust to the changes. The variations impose specific obligations on food manufacturers, processors, and retailers. For example, they must ensure that food products containing aspartame or aspartame-acesulphame salt carry a statement indicating the presence of phenylalanine (Schedule [1], [2]). They also must adhere to the updated maximum residue limits for chemicals in foods (Schedule [6]). Moreover, food businesses are required to comply with the new standards for nutrition information panels, including the format and the specific nutrients to be declared (Schedule [8]). Failure to comply with the requirements set out in these variations may result in legal consequences. While the specific penalties are not detailed in the legislative instrument, non-compliance with food standards can generally lead to enforcement actions by relevant authorities, including fines, product recalls, and legal proceedings. In severe cases, persistent non-compliance could result in the suspension or cancellation of business licenses. It is essential for food businesses to stay informed about these variations and ensure they meet all regulatory requirements to avoid potential penalties.

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