Export Control (Dried Fruits) Orders (Amendment)

COMMONWEALTH OF AUSTRALIA

EXPORT CONTROL (ORDERS) REGULATIONS

Export Control Orders No. 12 of 1988

Export Control (Dried Fruits) Orders

(Amendment)

I, THE MINISTER OF STATE FOR RESOURCES, hereby make the following Orders under the Export Control (Orders) Regulations.

Dated this 26th day of September 1988.

PETER COOK

__________

Amendment to the Export Control (Dried Fruits) Orders

1.1 The Export Control (Dried Fruits) Orders are amended by replacing the leaf or leaves the page numbers of which are specified in Column 1 below with the attached leaf or leaves, the page numbers or which are specified in Column 2 below.

1.2 The Export Control (Dried Fruits) Orders as amended by these Orders and by other orders from time to time may be cited as the “Export Control (Dried Fruits) Orders as amended”.

Note:  Notes explaining provisions refer to orders in abbreviated form. For example,

Orders No. 12 of 1987 is referred to as ‘12/87’.

Dehydration equipment

21. The dehydration equipment shall be―

(a) designed and constructed of materials that may be cleaned effectively and that will not contaminate dried fruits or fruit from which dried fruits are derived; and

(b) located in a manner to enable effective cleaning of adjoining areas.

Note on clause 21: amended by 12/88.

Steam

22. Steam or any other heating medium used in an establishment shall not contain substances that may be hazardous to health or contaminate fruit.

Compressed air

23. Compressed air that comes into direct contact with fruit from which dried fruits are prepared shall―

(a) not contain oil or other substances that are hazardous to health; and

(b) be generated by a machine that has a filtered air intake that is located in a clean place.

Water supply

24. A registered establishment shall be connected to, or maintain a supply of water that is―

(a) of adequate pressure;

(b) of suitable temperature;

(c) distributed to all areas of the establishment; and

(d) protected against contamination.

Water quality

25.1 Except where permitted by sub-clause 25.2 potable water shall be used in a registered establishment.

25.2 Water that is not potable water may be used for steam production, refrigeration, fire control and other purposes where the water does not come into direct contact with fruit.

Water reticulation

26. The water reticulation system at a registered establishment shall have―

(a) no cross connection between potable and non-potable water reticulation system;

(b) non-return devices installed, where necessary to prevent back-siphonage into the reticulation systems;

(c) no deadends; and

(d) non-potable water outlets clearly identified.

Water treatment

27. The occupier of a registered establishment shall not treat water at the establishment other than by chlorination, ozone or ultraviolet treatment.

Reuse of potable water

28. Potable water that is re-used as a source of in-feed water during the preparation of dried fruits shall―

(a) be chlorinated so that the level of free residual chlorine is not less than 1.0 ppm sampled at any point within the system; and

(b) be filtered before re-use.

In-plant storage tanks

29. In-plant water storage tanks at an establishment shall be covered in a manner that will prevent the entry of pests and contaminants.

Protective clothing racks

30. Where appropriate, racks for protective clothing shall be provided within or adjacent to the processing area.

Equipment and utensil washing

31. Facilities shall be provided at a registered establishment for the washing of movable equipment, utensils, product containers, protective clothing and similar items.

Hose points

32. An establishment shall have sufficient hose points with suitable hose racks constructed of rust resistant material.

Handwashing facilities

33.1 Handbasins and notices stating that personnel must wash their hands before handling dried fruits or fruit from which dried fruits are to be prepared shall be provided at accessible locations throughout processing areas of an establishment.

33.2 Handwashing facilities shall be―

(a) located adjacent to entrances through which persons enter areas in which processing of dried fruits takes place at an establishment; and

(b) sufficient in number to enable all persons to wash their hands immediately on entering the processing area

33.3 Handbasins shall be supplied with―

(a) hot and cold water, or a controlled warm water supply;

(b) a dispenser containing an approved liquid soap; and

(c) a dispenser containing paper towels and a method for the disposal of used paper towels, or another means of single use hand drying.

Container depots and terminals

40.1 Roads, access ways and storage areas for container system units at a container depot or terminal shall be adequately sealed and drained.

40.2 A container depot or terminal shall be equipped with―

(a) cleaning facilities for containers system units or access to such facilities; and

(b) an area with a desk, chair and telephone that may be used by an authorized officer in reasonable privacy.

PART 2―OPERATION REQUIREMENTS

Condition of establishment

41. The occupier of an establishment shall maintain the establishment, its surrounds, and fittings and equipment at the establishment in a hygienic condition.

Records to be maintained

42. The occupier of the establishment shall maintain records of all control checks and corrective action taken, and shall ensure that the records are readily accessible to an authorized officer and are held for a period of two years after the date of final packaging.

Penal Provision

Note on clause 42: Amended by 12/88.

Cleaning of establishment and equipment

43.1 The establishment shall be thoroughly cleaned immediately prior to the main intake of fruit from which dried fruits are prepared and at any other time that an authorized officer directs.

43.2 Fruit debris, waste and screenings that are not to be further processed shall be removed―

(a) unless otherwise approved by an authorized officer, at least once a day from the building used for processing or packing dried fruits; and

(b) at least once a week from the establishment.

43.3 Immediately before the commencement of each packing season and at any other time that an authorized officer directs, all second-hand hessians, plastic sheets, sweat boxes, bulk bins, drying trays and packing boxes shall have all fruit and debris cleaned from the surface of them and shall be treated in accordance with directions of an authorized officer.

43.4 Machinery, equipment and the surrounding floor area shall be thoroughly cleaned of all dried fruit and debris where―

(a) only one kind of dried fruit is processed and packed at the establishment—at intervals not exceeding one week, or at such other times as an authorized officer directs;

(b) two or more kinds of dried fruits are processed and packed at the establishment―immediately after the processing and packing of one kind of dried fruits has been completed; or

(c) more than three days has elapsed since processing or packing ceased―prior to the commencement of processing or packing of dried fruits.

Note on clause 43: Subclause 43.1 amended by 12/88.

Storage of toxic substances

44.1 Toxic substances shall―

(a) not be stored in an area of a building where dried fruits are prepared; and

(b) be stored and used in a manner that does not contaminate prescribed goods.

44.2 Material that may be a source of contamination or cause infestation of dried fruits shall not be stored or handled in a building used for the processing, packing or storage of the dried fruits.

Animals excluded from premises

45. Animals shall be excluded at all times from the areas of the establishment where preparation of dried fruits takes place.

Glass

46. Glass, other than glass containers that are to be used for packaging of dried fruits shall not be permitted in the processing areas of the establishment.

Handwashing facilities

47. Handwashing facilities and toilets at the establishment shall be kept in a sanitary condition at all times.

Protection of dried fruits from contamination and pests

48. Dried fruits, fruit from which dried fruits are to be prepared and packaging materials shall be stored under hygienic conditions and protected from contamination, rodent and insect infestation and any other deterioration.

Storage of dried fruits

49. Processed and unprocessed dried fruit, fresh fruits and packaging materials that are not stored under refrigeration shall be―

(a) where a solid impenetrable wall does not exist, separated by at least three metres; and

(b) 500 millimetres from any wall.

49.2 An effective insect barrier shall be laid around all unprocessed dried fruits that are not stored under refrigeration.

 along its length, but not adjacent to branching points, but does not include the fine fruit material which directly connects to capstems;

“seeded” means fruit from which the seeds have been removed;

“semi-processed” means “for further processing” or words of similar meaning;

“slab” means a sound, thoroughly cured piece of dried fruit that is irregular in shape, size and thickness and does not include whole fruit;

“stem-end puncture”, in relation to dried apricots, peaches and nectarines, means a visible hole left by the stem within a half of the fruit;

“sound”, in relation to dried fruits, means practically free from disease, damage, fermentation, mould or decay; and

“white cut surface”, in relation to dried pears, means that the cut surface of the pear that is wholly white with the flesh and skin otherwise characteristic of dried pears.  (Amended by 12/88).

Fruit drying

2. Fruit shall be dried inside or outside the confines of the buildings of a registered establishment and precautions shall be taken to protect the fruit from―

(a) insect infestation, or

(b) contamination with―

  (i) insect refuse; or

 (ii) other foreign matter.

Delivery for processing

3. Fruit from which dried fruits are to be prepared shall―

(a) be delivered to a registered establishment in clean containers constructed of material that does not adversely affect the conditions of the fruits;

(b) be protected against dirt, dust and other forms of contamination by being covered with a tarpaulin or any other suitable covering while being conveyed to a registered establishment; and

(c) not contain pesticide residues that exceed the limits specified by the laws of the country to which the dried fruits are to be exported.

Note on clause 3: Amended by 12/88.

Fumigation of dried fruits

4. Dried fruits (other than dried apples, banana, paw paw, mangoes and figs) shall be―

(a) in the case of bulk packs that are stored for more than 14 days, treated with eranol at the time of packaging if the packs are not to be fumigated prior to export;

(b) in the case of final consumer packs, be treated with eranol or fumigation, within 14 days, prior to packaging;

12/88

(c) in the case of bulk packs of dried fruits that are stored for a period of more than one month following treatment with eranol or fumigation―

  (i) fumigated each month; and

 (ii) fumigated no more than three days prior to loading into containers for export.

Note on clause 4: Amended by 12/88.

Fumigation

5. Fumigation shall be carried out with methyl bromide, in accordance with the “Code of Practice for Fumigation of Dried Fruit with Methyl Bromide”, 1971 Edition published by the NH & MRC.

Note on clause 5: Amended by 12/88.

PART 2―DRIED FRUITS IN GENERAL

Dried fruits general standard

6.1 Dried fruits, other than dried fruits specified in a Division of this Schedule, may contain sulphur dioxide and shall―

(a) be manufactured from sound, reasonably mature fruit that is dried and thoroughly cured;

(b) be practically free from foreign matter;

(c) have a reasonably typical flavour, texture and colour;

(d) contain only one style;

(c) not have, a moisture content exceeding―

  (i) in the case of banana, 23 per cent;

 (ii) in the case of figs, 26 per cent;

(iii) in the case of mangoes, 25 per cent; and

 (iv) in the case of paw paw; 25 per cent;

(f) be reasonably uniform in size; and

6.2 In the case of an immediate package of dried fruit, (other than dried fruit specified in a Division of this Schedule)―

(a) only one style of dried fruit shall be packed in the container;

(b) no fruit in the container shall have a defect which is not listed in Column 1 of the table below;

(c) the number of fruit in the container which have a defect listed in Column 1 of the table shall no exceed 50 per cent by count of the total fruit in the container;

(d) the number of fruit in the container which have a Major Defect listed in Part 1 of Column 1 of the table shall not exceed 15 per cent by count of the total fruit in the container; and

(e) the number of fruit in the container which have a particular defect listed in Column 1 of the table shall not exceed the Defect Limit specified in Column 2, adjacent to that particular defect.

12/88

 Note on clause 6: Amended by 12/88.

PART 3―DRIED VINE FRUIT

Division I―General requirements

Basic requirements for currants, raisins and sultanas

7. Currants, raisins and sultanas may contain edible fats and oils and shall―

(a) be manufactured from sound and reasonably mature fruit;

(b) be practically free from foreign matter;

(c) not have mineral impurities exceeding 75 milligrams per 100 grams; and

(d) not have a moisture content exceeding―

  (i) for bulk packed fruit, 18 per cent, and

 (ii) for final consumer packed fruit, 20 per cent.

Division II―Currants

Six crown currants

8. Six crown currants shall consist of currants that comply with clause 7 and―

(a) are bold, dark coloured berries that still retain their natural bloom;

(b) have a typical flavour and texture;

(c) are practically free of shotty, pin-head and red berries;

(d) do not contain more than three per cent by count of buck currants; and

(e) pass through a 10 millimetre riddle and over a seven millimetre riddle.

Five crown currants

9. Five crown currants shall consist of currants that―

(a) comply with clause 7 and paragraphs 8 (a) and (b);

(b) are practically free from shotty and pin-head berries;

(c) do not contain more than―

  (i) five per cent by count of red berries, and

 (ii) three per cent by count of buck currants; and

(d) pass through a 10 millimetre riddle and over a four millimetre riddle.

Four crown or fancy currants

10. Four crown or fancy currants shall consist of currants that―

(a) comply with clause 7 and paragraph 8 (b);

(b) are reasonably bold, dark coloured berries that still retain some of their natural bloom;

(c) are practically free from shotty and pin-head berries;

(d) do not contain more than―

  (i) 15 per cent by count of red berries; and

 (ii) three per cent by count of buck currants; and

(e) pass through a 10 millimetre riddle and over a four millimetre riddle.

Note on clause 10:  paragraph (a) amended and paragraph (b) inserted by 12/88.

Three crown or choice currants

11. Three crown or choice currants shall consist of currants that―

(a) comply with clause 7 and paragraphs 10 (a) and 10 (c);

(b) are dark coloured berries;

(c) do not contain―

  (i) more than 25 per cent of red berries; and

 (ii) three per cent by count of buck currants; and

(d) pass through a 10 millimetre riddle and over a four millimetre riddle.

Note on clause 11: amended by 12/88.

Two crown currants

12. Two crown currants shall consist of currants that―

(a) comply with clause 7 and paragraphs 10 (c) and 11 (b);

(b) have a reasonable and typical flavour and texture;

(c) do not contain more than―

  (i) 35 per cent by count of red berries; and

 (ii) three per cent by count of buck currants; and

(d) pass through a 10 millimetre riddle and over a four millimetre riddle.

Note on clause 12: paragraph (a) amended by 12/88.

One crown or standard currants

13. One crown or standard currants shall consist of currants that―

(a) comply with clause 7 and paragraphs 10 (c) and 11 (b);

(b) have a reasonably typical flavour and texture;

(c) do not contain more than―

  (i) 40 per cent by count of red berries; and

 (ii) three per cent by count of buck currants; and

(d) pass through a 10 millimetre riddle and over a four millimetre riddle.

Note on clause 13: paragraph (a) amended by 12/88.

(e) pass through a 15 millimetre riddle and over a four millimetre riddle.

14.2 Manufacturing or MF currants shall not be packed in final consumer packs.

Semi-processed currants

15.1 Semi-processed currants shall consist of currants that―

(a) comply with clause 7 and paragraph 14.1 (b);

(b)          are reasonably free from shotty, pin-head and red berries; and

(c)          pass through a 10 millimetre riddle over a four millimetre riddle.

15.2 Semi-processed crown currants shall not be packed in final consumer packs.

Maximum permissible defects for currants

16. An immediate package of currants shall not contain defects other than those specified in the following table, which defects shall not exceed any single defect limit specified in the appropriate column of the table in relation to the type of currants to which that column applies;

TABLE

Defect limits for currants

Division III―Sultanas

Seven crown sultanas

17. Seven crown sultanas shall consist of sultanas that comply with clause 7 and―

(a) are bold, bright golden coloured berries;

(b) have a typical flavour and texture;

(c) do not contain amber coloured or darker berries; and

(d) do not pass through a 10 millimetre riddle.

Division III―Sultanas

Seven crown sultanas

17. Seven crown sultanas shall consist of sultanas that comply with clause 7 and―

(a) are bold, bright golden coloured berries;

(b) have a typical flavour and texture;

(c) do not contain amber coloured or darker berries; and

(d) do not pass through a 10 millimetre riddle.

Six crown sultanas

18. Six crown sultanas shall consist of sultanas that comply with clause 7 and―

(a) have a typical flavour and texture;

(b) in the case of natural type sultanas―

  (i) are bold, uniform dark blue-brown coloured berries that still retain their natural bloom; and

 (ii) do not contain more than 5 per cent by count of light or off-coloured berries;

(c) in the case of light type sultanas―

  (i) are bold, bright amber coloured berries; and

 (ii) do not contain more than five per cent by count of dark berries.

Five crown or fancy sultanas

19. Five crown or fancy sultanas shall consist of sultanas that comply with clause 7 and―

(a) have a typical flavour and texture;

(b) in the case of light type sultanas―

  (i) are of a light amber colour; and

 (ii) do not contain more than 10 per cent by count of dark coloured berries;

(c) in the case of brown type sultanas―

  (i) are of a dark amber colour; and

 (ii) do not contain more than 10 per cent by count of dark brown berries; and

(d) in the case of natural type sultanas―

  (i) are of a reasonably uniform blue-brown colour that still retain their natural bloom; and

 (ii) do not contain more than 10 per cent of light or off-coloured berries.

Four crown or choice sultanas

20. Four crown or choice sultanas shall consist of sultanas that comply with clause 7 and―

(a) have a typical flavour and texture;

(b) in the case of light type sultanas―

  (i) are of an average amber colour; and

  (ii) do not contain more than 15 per cent by count of dark coloured berries; and

(c) in the case of brown type sultanas―

  (i) are of a dark amber to brown colour; and

 (ii) do not contain more than 15 per cent of dark coloured berries

(d) in the case of natural type sultanas―

  (i) are of a reasonably uniform blue-brown colour, that still retain some of their natural bloom; and

 (ii) contain not more than 15 per cent by count of light or off-coloured berries.

Three crown sultanas

21. Three crown sultanas shall consist of sultanas that comply with clause 7 and―

(a) have a typical flavour and texture;

(b) in the case of light type sultanas―

  (i) are of an amber to light brown colour; and

 (ii) do not contain more than 20 per cent by count of dark coloured berries;

(c) in the case of brown type sultanas―

  (i) are of a reasonably uniform brown colour; and

 (ii) do not contain more than 20 per cent by count of dark brown berries; and

(d) in the case of natural type sultanas―

  (i) are of a reasonably uniform blue-brown colour; and

 (ii) do not contain more than 20 per cent by count of light or off-coloured berries.

Two crown or standard sultanas

22. Two crown or standard sultanas shall consist of sultanas that comply with clause 7 and―

(a) have a typical flavour and texture;

(b) In the case of light type sultanas―

  (i) are of a light brown colour; and

 (ii) do not contain more than 50 per cent by count of dark coloured berries; and

(c) in the case of brown type sultanas, are of a reasonably uniform dark colour

(d) in the case of natural type sultanas―

  (i) are of a dark colour; and

 (ii) do not contain more than 50 per cent by count of light or off-coloured berries.

One crown sultanas

23. One crown sultanas shall consist of sultanas that comply with clause 7 and are of a reasonably typical colour, flavour and texture.

Manufacturing or MF and semi-processed sultanas

24.1 Manufacturing or MF sultanas shall consist of sultanas that comply with clause 7 and have a reasonably typical colour, flavour and texture.

24.2 Manufacturing or MF sultanas shall not be packaged in final consumer packages.

Maximum permissible defects for sultanas

25. An immediate package of sultanas shall not contain defects other than those specified in the following table, which defects shall not exceed any single defect limit specified in the appropriate column of the table in relation to the type of sultanas to which that column applies:

TABLE

Table amended by 12/88.

Sizing of sultanas

26. Sultana berries shall be classified according to size, as follows:

(a) in the case of “Extra Small” or “XS” the berries shall pass through an 8 millimetre riddle and over a 5 millimetre riddle;

(b) in the case of “Small” or “S” sultanas, the berries shall pass through a 10 millimetre riddle and over a 5 millimetre riddle;

(c) in the case of “Large” or “L” sultanas, the berries shall pass through a 15 millimetre riddle and over a 10 millimetre riddle;

(d) in the case of “Extra Large” or “XL” sultanas, the berries shall pass through a 15 millimetre riddle and over a 12 millimetre riddle;

(e) in the case of “Jumbo” or “J” sultanas, the berries shall pass through a 20 millimetre riddle and over a 12 millimetre riddle; or

(f) in the case of “Unspecified size” or “U” sultanas, the berries shall pass through a 15 millimetre riddle and over a 5 millimetre riddle.

Division IV―Raisins

Six crown or fancy raisins

27. Six crown or fancy raisins shall consist of raisins that comply with clause 7 and―

(a) have a typical flavour and texture;

(b) in the case of light raisins―

  (i) consist of uniform bright, amber coloured berries;

 (ii) do not contain―

 (A) dark coloured berries; and

 (B) more than 10 per cent by count of clear brown berries; and

(c) in the case of natural raisins, consist of bold uniform blue-brown colour berries that retain their natural bloom.

Five crown or choice raisins

28. Five crown or choice raisins shall consist of raisins that comply with clause 7 and―

(a) have a typical flavour and texture;

(b) in the case of brown type raisins―

  (i) consist of reasonable, uniform brown or brownish-green coloured berries; and

 (ii) do not contain more than 20 per cent by count of dark coloured berries; and

(c) in the case of natural type raisins―

  (i) consist of reasonable, uniform blue-brown coloured berries that retain some of their natural bloom; and

 (ii) not contain more than 10 per cent by count of light or off-coloured berries.

Four crown or standard raisins

29. Four crown or standard raisins shall consist of raisins that comply with clause 7 and―

(a) have a typical flavour and texture;

(b) in the case of brown type raisins―

  (i) consist of brown, dark-brown or dark brownish-green coloured berries; and

 (ii) do not contain more than 30 per cent by count of dark coloured berries; and

(c) in the case of natural type raisins―

  (i) consist of reasonably uniform blue-brown coloured berries; and

 (ii) do not contain more than 30 per cent by count of light or off-coloured berries.

Three crown or standard raisins

30. Three crown or standard raisins shall consist of raisins that comply with clause 7 and―

(a) have a reasonable, uniform and typical colour; and

(b) have a reasonably typical flavour and texture.

Manufacturing or MF and semi-processed raisins

31.1 Manufacturing or MF raisins and semi-processed raisins shall consist of raisins that comply with clause 7 and have a reasonably typical colour, flavour and texture.

31.2 Manufacturing or MF raisins shall not be packaged in final consumer packs.

Maximum permissible defects for raisins

32. An immediate package of raisins shall not contain defects other than those specified in the following table, which defects shall not exceed any single defect limit specified in the appropriate column of the table in relation to the type of raisins to which that column applies:

TABLE

Note on table: amended by 12/88.

Sizing of raisins

33. Raisin berries shall be sized and classified as follows:

(a) berries that pass over a 20 millimetre riddle―“Extra large”;

(b) berries that pass over a 14 millimetre riddle and through a 20 millimetre riddle―“Large”;

(c) berries that pass over a 10 millimetre riddle and through a 14 millimetre riddle―“Small”;

(d) berries that pass over a 6 millimetre riddle and through a 10 millimetre riddle―“Midget”; and

(e) berries that pass over a 10 millimetre riddle―“Unspecified”.

PART 4―DRIED TREE FRUIT

Division I―Dried Apples

Dried apples―basic requirements

34. Dried apples may contain sulphur dioxide and shall―

(a) be manufactured from sound and reasonably mature fruit;

(b) be practically free of foreign matter;

(c) be properly peeled, bored and trimmed;

(d) contain only one style of apples;

(f) not have a moisture content exceeding―

  (i) 22 per cent; or

 (ii) in the case of low moisture dried apples, six per cent;

(g) be reasonably uniform in size; and

(h) pass over a 3 millimetre riddle.

Fancy dried apples

35. Fancy dried apples shall consist of dried apples that comply with clause 34 and―

(a) have a typical colour, texture, flavour and odour that is free from smoke; and

(b) do not contain more than 10 per cent by weight of apple pieces that have excessive core or other permitted defects.

Choice dried apples

36. Choice dried apples shall consist of dried apple pieces that comply with clause 34 and―

(a) have a typical colour, texture, flavour and odour that is free from smoke; and

(b) do not contain more than 15 per cent by weight of apple pieces that have excessive core or other permitted defects.

Standard dried apples

37. Standard dried apples shall consist of dried apple pieces that comply with clause 34 and―

(a) have a reasonable and typical colour, texture, flavour and odour that is free from smoke; and

(b) do not contain more than 20 per cent by weight of apples pieces that have excessive core or other permitted defects.

Manufacturing or MF dried apples

38.1 Manufacturing or MF dried apples shall consist of dried apples that comply with clause 34 and―

(a) have a reasonably typical colour, texture, flavour and odour: and

(b) do not contain more than 50 per cent by weight of apple pieces that have excessive core or other permitted defects.

38.2 Manufacturing of MF dried apples shall not be packed in final consumer packages.

Division II―Dried Apricots

Basic requirements for dried apricots

39. Dried apricots may contain sulphur dioxide and shall―

(a) be manufactured from sound and reasonably mature apricots that are dried and thoroughly cured;

(b) be practically free of foreign matter;

(c) contain only one style of apricot; and

(d) not have a moisture content exceeding 25 per cent.

Fancy dried apricots

40. Fancy dried apricots shall consist of apricots that comply with clause 39 and―

(a) have a typical colour, texture, flavour and odour;

(b) do not contain more than 15 per cent by count of apricot pieces that vary from the principal apricot colour;

(c) are sized as either, jumbo, extra large, large or medium; and

(d) may possess―

  (i) pale yellow green areas around the stem that do not exceed 30 per cent of the surface area of the apricot piece; and

 (ii) pale and lacy white centres.

Note on clause 40: Amended by 12/88

Choice dried apricots

41. Choice dried apricots shall consist of apricots that comply with clause 39 and―

(a) have a typical colour, texture, flavour and odour;

(b) are graded into the sizes of, ‘extra large’ or ‘large’; and

(c) may possess―

  (i) pale yellow green areas around the stem that do not exceed 30 per cent of the surface area of the apricot piece; and

 (ii) pale and lacy white centres that are completely white.

Note on clause 41: Amended by 12/88.

Standard dried apricots

42. Standard dried apricots shall consist of apricots that comply with clause 39 and―

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) when halved, pass over a 15 millimetre riddle.

(b) be practically free of foreign matter;

(c) contain the same style of peach; and

(d) not have a moisture content exceeding 24 per cent.

Fancy dried peaches

55. Fancy dried peaches shall consist of dried peaches that comply with clause 54 and―

(a) have a typical colour, texture, flavour and odour; and

(b) are size graded as either, ‘extra large’, ‘large’ or ‘medium’.

Choice dried peaches

56. Choice dried peaches shall consist of dried peaches that comply with clause 54 and―

(a) have a typical colour, texture, flavour and odour; and

(b) are size graded as either, ‘extra large’ or ‘large’.

Standard dried peaches

57. Standard dried peaches shall consist of dried peaches that comply with clause 54 and―

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) when halved, pass over a 30 millimetre riddle.

Note on clause 57: Amended by 12/88.

Dried peach slabs

58. Dried peach slabs shall consist of slabs of dried peaches that comply with clause 54 and―

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) pass over a 30 millimetre riddle.

Manufacturing or MF dried peaches

59. Manufacturing or MF dried peaches shall consist of dried peaches that comply with clause 54 and―

(a) have a typical colour, texture, flavour and odour; and

(b) when halved, pass over a 20 millimetre riddle.

Semi-processed dried peaches

60.1 Semi-processed dried peaches shall consist of dried peaches that comply with clause 54 and pass over a 30 millimetre riddle.

60.2 Semi-processed dried peaches shall not be packed in final consumer packages.

Size grading of dried peaches

61. Dried peaches that are size graded shall―

(a) in the case of ‘extra large’ peaches, contain 90 per cent of fruit that―

  (i) when unpeeled, passes over a 50 millimetre riddle; or

 (ii) when peeled, passes over a 43 millimetre riddle;

(b) in the case of ‘large’ peaches, contain 90 per cent of fruit that―

  (i) when unpeeled, passes over a 40 millimetre riddle; or

 (ii) when peeled, passes over a 33 millimetre riddle; and

(c) in the case of ‘medium’ peaches, contain fruit that―

  (i) when unpeeled, passes over a 30 millimetre riddle; or

 (ii) when peeled, passes over a 23 millimetre riddle.

Maximum permissible defect levels for apricots, nectarines and peaches

62.1 Immediate containers of dried apples, dried apricots, dried nectarines or dried peaches shall not contain any defects other than those specified in the following table, which levels shall not exceed―

(a) in the case of fancy, choice or standard grades and dried slabs―

  (i) any single defect limit;

 (ii) the total major defects limit;

(iii) the combined total of major and minor defects; and

(b) in the case of manufacturing grade―

  (i) any single defect limit; or

 (ii) the total major defect limit; or

(iii) the combined total of major and minor defects.

62.2 In subclause 62.3, “Column 2” means―

(a) for Fancy grade dried fruit, other than medium sized, Part 1 of Column 2;

(b) for medium sized Fancy grade dried fruit, Part 2 of Column 2;

(c) for Choice grade dried fruit, Part 3 of Column 2;

(d) for Standard grade dried fruit, Part 4 of Column 2;

(e) for Slabs grade dried fruit, Part 5 of Column 2;

(f) for Manufacturing grade dried fruit, Part 6 of Column 2.

62.3 In the case of an immediate container of dried apricots, dried nectarines or dried peaches―

(a) no fruit in the container shall have a defect which is not listed in Column 1 of the table below;

(b) the number of fruit in the container which have a defect listed, in Column 1 of the table shall not exceed the Total Defect Limit specified in Column 2, adjacent to the words “Total Defect Limit”;

(c) the number of fruit in the container which have a Major Defect listed in Part 1 of Column 1 of the table shall not exceed the Major Defect Limit specified in Column 2, adjacent to the words “Major Defect Limit”; and

(d) the number of fruit in the container which have a particular defect listed in Column 1 of the table shall not exceed the Defect Limit specified in Column 2, adjacent to that particular defect.

Note on clause 62: Subclauses 62.2 and 62.3 inserted and table amended by 12/88.

Division V―Dried Pears

Basic requirements for dried pears

63. Dried pears may contain sulphur dioxide and shall―

(a) be manufactured from sound, reasonably mature fruit, that is dried and thoroughly cured;

(b) be practically free of foreign matter;

(c) contain only one style of pears; and

(d) not have a moisture content exceeding 24 per cent.

Fancy dried pears

64. Fancy dried pears shall consist of dried pears that comply with clause 63 and―

(a) have a typical colour, texture, flavour and odour;

(b) are graded as “extra large”, “large” or “medium”; and

(c) do not contain more than five per cent by count of dried pear pieces that have a white cut surface.

Choice grade dried pears

65. Choice grade dried pears shall consist of dried pears that comply with clause 63 and―

(a) have a typical colour, texture, flavour and odour;

(b) are graded as “extra large” or “large”; and

(c) do not contain more than 15 per cent by count of dried pear pieces that have a white surface.

Standard dried pears

66. Standard dried pears shall consist of dried pears that comply with clause 63 and―

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) pass over―

  (i) when unpeeled halves, a 30 millimetre riddle; or

 (ii) when peeled halves, a 23 millimetre riddle.

Dried pear slabs

67. Dried pear slabs shall consist of slabs of dried pears that comply with clause 63 and―

(a) have a reasonably typical colour, texture, flavour and odour;

(b) are not size graded; and

(c) do not contain more than 10 per cent of dried pear pieces that have a white surface cut.

Manufacturing or MF dried pears

68. Manufacturing or MF dried pears shall consist of dried pears that comply with clause 63 and―

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) when halved, pass over a 15 millimetre riddle.

Semi-processed dried pears

69.1 Semi-processed dried pears shall consist of pears that comply with clause 63 and―

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) pass over a 15 millimetre riddle.

69.2 Semi-processed dried pears shall not be packed in final consumer packages.

Sizing of dried pears

70. Dried pears that are graded to size as follows, shall―

(a) in the case of ‘extra large’ pears, consist of 90 per cent of fruit that―

  (i) when unpeeled passes over a 50 millimetre riddle; or

 (ii) when peeled passes over a 43 millimetre riddle;

(b) in the case of ‘large’ pears, consist of 90 per cent of fruit that―

  (i) when unpeeled passes over a 40 millimetre riddle; or

 (ii) when peeled passes over a 33 millimetre riddle; and

(c) in the case of ‘medium’ pears, consist of fruit that―

  (i) when unpeeled passes over a 30 millimetre riddle; or

 (ii) when peeled passes over a 23 millimetre riddle.

Maximum permissible defect levels for dried pears

71.1 In subclause 71.2, “Column 2” means―

(a) for Fancy grade dried pears, Part 1 of Column 2;

(b) for Choice grade dried pears, Part 2 of Column 2;

(c) for Standard grade dried pears, Part 3 of Column 2;

(d) for dried Slabs, Part 4 of Column 2;

(e) for Manufacturing grade dried pears, Part 5 of Column 2.

71.2 In the case of an immediate container of dried pears―

(a) no fruit in the container shall have a defect which is not listed in Column 1 of the table below;

(b) the number of fruit in the container which have a defect listed in Column 1 of the table shall not exceed the Total Defect Limit specified in Column 2, adjacent to the words “Total Defect Limit”;

(c) the number of fruit in the container which have a Major Defect listed in Part 1 of Column 1 of the table shall not exceed the Major Defect Limit specified in Column 2, adjacent to the words “Major Defect Limit”; and

(d) the number of fruit in the container which have a particular defect listed in Column 1 of the table shall not exceed the Defect Limit specified in Column 2, adjacent to that particular defect.

TABLE

Note on clause 71: Amended by 12/88.

PART 5―MIXED DRIED FRUIT

Dried fruit salad

72. Dried fruit salad shall consist of a mixture of dried tree fruit that―

(a) comply with the standard grade requirement for each dried tree fruit specified in this Schedule;

(b) where the trade description uses the words “fancy”, “choice” or “standard”, all the dried tree fruits shall comply with the requirements of that grade.

Dried fruit medley

73.1 Dried fruit medley shall consist of a mixture of dried tree fruit which has been cut into smaller portions than halves that―

(a) comply with the standard grade requirement for each dried tree fruit specified in this Schedule; or

(b) where the trade description uses the words “fancy”, “choice” or “standard”, all the dried tree fruits shall comply with the grade requirement.

73.2 Dried fruit medley may contain―

(a) not more than 35 per cent of dried vine fruit; and

(b) edible fats or oils.

Mixed dried fruit

74.1 Mixed dried fruit shall consist of a mixture of dried vine fruit to the level of not less than 70 per cent and―

(a) where the trade description has no specified grade, the vine fruit shall comply with the one crown grade requirement for each dried vine fruit specified in this Schedule; and

(b) where the trade description uses the word “fancy”, “choice” and “standard”, all the dried vine fruits shall comply with the grade requirement.

74.2 Mixed dried fruit may contain―

(a) citrus peel of not more than 150 grams per kilogram;

(b) glaced fruits,

(c) nuts;

(d) sugar or glucose;

(e) glycerol;

(f) sorbitol;

(g) imitation fruit of not more than 150g per kg; or

(h) edible fats and oils.

Other dried fruit mixtures

75. Other dried fruit mixtures shall contain a mixture of dried fruit 50 per cent or more and may contain―

(a) dried tree fruit;

(b) dried vine fruit;

(c) nuts;

(d) glaced fruits;

(e) glycerol;

(f) sorbitol;

(g) imitation fruit; or

(h) edible fats and oils.

PART 6―DRIED FRUIT CHIPS

Fruit Chips

76.1 Fruit chips shall―

(a) be manufactured from sound and reasonably mature fruit;

(b) be free from any hazardous foreign matter;

(c) contain one style;

(d) be uniform and have a typical colour, flavour, texture and odour;

(e) be practically free from blemishes;

(f) have a moisture content not exceeding 6 per cent.

76.2 Fruit chips may contain―

(a) sugar or glucose or honey;

(b) food acids;

(c) sulphur dioxide;

(d) salt; and

(e) edible fats or oils.

TRADE DESCRIPTIONS

TABLE OF CONTENTS

Clause

 1.  Format for trade description

 2.  Geographic term not to be used

 3.  Listing of component ingredients

 4.  Date of final packaging

 5.  Name and address

 6.  Country of origin

 7.  Statement of contents

 8.  Use of ciphers in trade descriptions

 9.  Use of certain descriptions

SCHEDULE 3

TRADE DESCRIPTIONS

Format for trade description

1. A trade description on any container that includes dried fruits include―

(a) the word “dried” or words of a similar meaning, except when the word “currants”, “sultanas”, “raisins” or “chips”, as applicable, are used;

(b) the common name of that fruit or where more than one fruit is included, words that clearly indicate that the container contains a mixture of dried fruits; and

(c) where applicable, the style or form of the dried fruit.

Geographic terms not to be used

2. A trade description applied to dried fruits shall not include a geographic term unless that term is recognised as part of the common name of the dried fruits being described.

Exemption from listing of component ingredients

3. An immediate carton of dried fruit weighing 5 kilograms or more shall not be required to bear the list of ingredients specified in order 60 of the General Orders.

Note on clause 3: Amended by 12/88.

Date of final packaging

4.1 The trade description applied to dried fruits shall contain the date of final packaging shown―

(a) by words;

(b) a use by date; or

(c) in code in accordance with sub-clause 4.2.

4.2 Where the date of final packaging is shown in code, the code shall consist of figures that indicate the year of packaging followed by figures, beginning with the number one each year, that indicate the number of days from―

(a) in the case of dried tree fruit―1 January;

(b) in the case of dried vine fruit―1 March; or

(c) in the case of mixed dried fruit―the date in paragraph (a) or (b) that is relevant to the major dried fruit ingredient in the goods.

4.3 Where two different methods of indicating the date of final packaging are included in the trade description there shall be no discrepancy between the dates.

Name and address

5. For the purposes of paragraph 60 (g) of the General Orders, the name and address of the manufacturer, producer, exporter or consignee of the dried fruits shall be shown as follows―

(a) the town, city or place name of the address, without more detail shall be acceptable; and

(b) the address may be that of the head office of a firm or company that is the occupier of the registered establishment at which the dried fruit was prepared.

Country of origin

6.1 The country of origin of dried fruits shall be shown in the trade description applied to dried fruit that is derived from dried fruits imported into Australia in relation to which processing in Australia has not fundamentally altered the nature of the dried fruits.

6.2 The trade description applied to imported dried fruit of the kind described in sub-clause 6.1 shall―

(a) not include the words “PRODUCT OF AUSTRALIA”, or words of a similar meaning; and

(b) contain the words ‘Packed by’ followed by the name of the occupier and the number allotted to the registered establishment at which the dried fruit was packed.

Note on clause 6: Subclause 6.1 amended by l2/88.

Statement of contents

7.1 The net contents of a container of dried fruits shall be indicated by mass, volume, or by count.

7.2 Where an outer container contains a number of immediate containers that are labelled with the net contents the statement of the contents on the outer container shall indicate the number of immediate containers and their net contents.

Use of ciphers in trade description

8. The trade description supplied to dried fruits may include the following ciphers as appropriate―

(a) in the case of brown type sultanas “H”;

(b) in the case of dried fruit sized graded as―

  (i) “Extra Small”―“XS”;

 (ii) “Small”―“S”;

(iii) “Large”―“L”;

 (iv) “Extra Large”―“XL”;

  (v) “Jumbo”―“J”; and

 (vi) “Unspecified”―“U”.

Use of certain descriptions

9. Where the trade descriptions applied to raisins contains―

(a) “Midget”, not more than 20 per cent of raisins shall contain seeds;

(b) “Seeded” or “Seedless”, not more than 10 per cent of raisins shall contain seeds; and

(c) “Cluster”, not more than 10 per cent of loose berries.

Notes:

1. Trade Description not required on liners, etc

A trade description need not be applied to packaging material such as carton liners, wraps and sheets within blocks to separate prescribed goods, but should any information be applied to such packaging material, that information shall comply with the Act.

Stickers

2. Stickers may be used in a trade description but will―

(a) be of a type that is destroyed if removed; and

(b) not be applied over a trade description.

3. Optional Information

Any information or pictorial device may be displayed as part of a trade description that is applied to prescribed goods where it―

(a) is not false or likely to mislead;

(b) does not conflict with information required by orders to be applied to the goods;

(c) is sufficiently distinguishable from the name of the goods for that name to remain prominent; and

(d) does not constitute part of the name of the goods.

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