Amendment No. 47 to the Food Standards Code Australia New Zealand Food Authority Variations to the Food Standards Code (Amendment No. 47) 1. Preamble The variations set forth in the Schedule below are variations to the 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. The Schedule contains variations adopted by the Australia New Zealand Food Standards Council in October, November and December 1999. These variations are published pursuant to section 32 of the Australia New Zealand Food Authority Act 1991. 2. Citation These variations may be collectively known as Amendment No. 47 to the Code. 3. Commencement These variations commence on the date of publication of this Gazette, with the exception of clause 2 of 8 which commences 18 months from gazettal. Schedule 1 Standard A1 is varied by 1.1 inserting , erythritol in clause (29) immediately after lactitol; 1.2 inserting , erythritol in clause (29A) immediately after lactitol wherever occurring; 1.3 inserting in columns 1 and 2 respectively of Part 1 of the Schedule immediately after Erythorbic acid Erythritol Number pending; and 1.4 inserting in columns 1 and 2 respectively of Part 2 of the Schedule immediately before Curcumin Erythritol Number pending. 2 Standard A6 is varied by deleting from subparagraph 2 (4) (a) (vii) (xviii) deleted; and substituting (xviii) erythritol;. 3 Standard A8 is varied by inserting erythritol in subclause 3(b) immediately after dextrose. 4 Standard A10 is varied by inserting Erythritol into Group V Humectants of Table 1, immediately before Glycerin. 5 Standard A11 is varied by 5.1 inserting (1)(u) Addendum 7 means Addendum 7 to this Standard; 5.2 inserting in columns 1 and 2 respectively of the Schedule Erythritol Addendum 7; and 5.3 inserting immediately after Addendum 6 Addendum 7 Specification for Erythritol Erythritol (CAS Number: 149-32-6) is heat stable and nonhygroscopic, soluble in water, pyridine and slightly soluble in alcohol. Formula: CHO Formula Weight: 122.12 Physical Tests Appearance: Crystalline powder Colour: White Odour: Odourless Chemical Tests: Identification: The retention time of the major peak in the HPLC chromatogram of the Assay Solution corresponds to that in the chromatogram of the Standard Solution obtained in the Assay. Melting Range: 119 to 123c Assay: Not less than 99% Ribitol plus Glycerol: Not more than 0.1% Heavy Metals (as Pb) Not more than 5 mg/kg Lead: Not more than 1 mg/kg Reducing Sugars: (as glucose): Not more than 0.3%. Residue on Ignition: Not more than 0.1%. Loss on Drying: Not more than 0.2% after drying in a vacuum desiccator at 70c for 6 hours. Assay: Mobile Phase: Use deionised water. Standard Solution: Transfer about 2 g of primary standard, previously dried in a vacuum desiccator at 70c for 6 hours and accurately weigh (W), into a 50-mL volumetric flask, dilute to volume with deionised water. Assay Solution: Prepare as directed for Standard Solution, using about 2 g of the sample (w). Chromatographic System: Use a high-pressure liquid chromatograph fitted with a differential refractive index detector and a column packed with a strong cation exchange resin in the hydrogen form operated at a column temperature of 60c, at a flow rate of approximately 0.5 mL/min. Procedure: Chromatograph triplicate 30-L portions of the Standard Solution and record the mean of the erythritol peak areas as A. In a similar manner, chromatograph triplicate 30-L portions of the Assay Solution and record the mean of the erythritol peak areas as a. Calculate the percentage of erythritol in the sample by the formula: % Erythritol 100(W/w)(a/A). 6 Standard A14 is varied by 6.1 inserting in columns 1 and 2 respectively of Schedule 1 each chemical (shown in bold type) and its associated food and maximum residue limit for that food, listed below Carbonyl sulphide Cereal grains 0.2 Pulses 0.2 Rape seed 0.2 Carbosulfan Cotton seed 0.05 Dimethomorph Fruiting vegetables, cucurbits 0.5 Grapes 2 Lettuce, head 0.3 Lettuce, leaf 0.5 Onion, bulb 0.05 Potatoes 0.02 Eprinomectin Cattle fat 0.5 Cattle milk 0.03 Cattle meat 0.1 Cattle, edible offal of 2 Deer meat 0.1 Deer, edible offal of 2 Fluazinam Brassica (cole or cabbage) vegetables 0.01 Halosulfuron-methyl Soya bean (immature seeds) 0.5 Soya bean (dry) 0.5 Wheat 0.2 Imazameth Edible offal (mammalian) 0.05 Eggs 0.01 Meat (mammalian) in the fat 0.05 Milks 0.01 Poultry, edible offal 0.01 Poultry meat 0.01 Sugar Cane 0.05 Mefenpyr-diethyl Cereal grains 0.01 Edible offal (mammalian) 0.05 Eggs 0.01 Meat (mammalian) 0.05 Milks 0.01 Poultry, edible offal of 0.05 Poultry meat 0.05 Pymetrozine Brassica (cole or cabbage) vegetables 0.1 Potato 0.02 Stone fruits 0.02 Rimosulfuron Tomato 0.05 Sulfosulfuron 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 Triticonazole Cereal grains 0.05 Edible offal (mammalian) 0.05 Eggs 0.05 Meat (mammalian) 0.05 Uniconazole-p Avocado 0.02; 6.2 inserting in columns 1 and 2 respectively of Schedule 1, in relation to each chemical shown in bold type below, the food and the maximum residue limit for that food listed below Abamectin Citrus fruits 0.01 Peppers, sweet (Capsicum) 0.02 Sheep, edible offal of 0.05 Sheep meat (in the fat) 0.05 Bendiocarb Cattle, edible offal of 0.2 Cattle meat 0.1 Bifenthrin Cereal grains 2 Field pea (dry) 0.01 Grapes 0.01 Lupin (dry) 0.02 Wheat 0.01 Carbon disulphide Pulses 10 Chlorfenapyr Milks 0.01 Chlorothalonil Chard (Silver beet) 7 Chlorpyrifos Cotton seed 0.05 Cyanamide Blueberries 0.05 Cyclanilide Cotton seed oil, crude 0.01 Eggs 0.01 Meat mammalian 0.05 Edible offal mammalian 2 Milks 0.05 Poultry meat 0.01 Poultry, edible offal of 0.01 Cypermethrin Linola oil, edible 0.1 Linola seed 0.1 Rape seed 0.1 Rape seed oil, edible 0.5 Deltamethrin Eggs 0.01 Pig meat in the fat 0.1 Pig, edible offal of 0.01 Poultry meat in the fat 0.01 Poultry, edible offal of 0.01 Wheat germ 3 Dichlorvos Wheat bran, unprocessed 10 Wheat germ 10 Diflubenzuron Cattle, edible offal of 0.05 Cattle meat 0.05 Cereal grains 2 Dimethipin Cotton seed oil, crude 0.1 Cotton seed oil, refined 0.1 Milks 0.01 Meat (mammalian) 0.01 Edible offal (mammalian) 0.01 Eggs 0.02 Poultry meat 0.01 Poultry, edible offal of 0.01 Dimethoate Quandong 5 Diofenolan Sheep, edible offal of 0.2 Sheep meat in the fat 5 Diquat Tree nuts 0.05 Doramectin Sheep, edible offal of 0.0025 Sheep meat (in the fat) 0.0025 Ethephon Eggs 0.2 Poultry meat 0.1 Poultry, edible offal 0.2 Ethyl formate Cereal grains 1 Pulses 1 Fenbendazole Pig, edible offal of 0.1 Pig meat 0.1 Fipronil Sorghum 0.005 Fluazifop-butyl Citrus fruit 0.02 Fludioxonil Potato 0.05 Flumetsulam Barley 0.05 Chick peas (dry) 0.05 Oats 0.05 Rye 0.05 Triticale 0.05 Flutriafol Barley 0.2 Eggs 0.05 Poultry, edible offal 0.05 Poultry meat 0.05 Fluvalinate Table grapes 0.05 Haloxyfop Onion, Bulb 0.05 Hexaconazole Grapes 0.05 Imidacloprid Apple 0.5 Celery 0.05 Cereal grains 0.05 Edible offal mammalian 0.05 Fruiting vegetables, cucurbits 0.2 Methamidophos Lupin (dry) 0.5 Methomyl Avocado 0.05 Methyl bromide Vegetables 0.05 Oryzalin Rape seed 0.05 Oxyfluorfen Edible offal (mammalian) 0.01 Eggs 0.05 Meat (mammalian) in the fat 0.01 Milks 0.01 Poultry meat in the fat 0.2 Poultry, edible offal of 0.01 Phosphorous acid Chestnuts 50 Plums 100 Piperonyl butoxide Cattle milk 0.05 Eggs 0.1 Poultry, edible offal of 0.5 Poultry meat in the fat 0.5 Prochloraz Lettuce, head 2 Propargite Currants (black) 3 Simazine Prawns 0.01 Shrimps 0.01 Spinosad Brassica (cole or cabbage vegetables) 0.1 Egg plant 0.1 Grape 0.1 Lettuce, head 2 Lettuce, leaf 2 Peppers 0.1 Pome fruit 0.1 Spinach 3 Sweet corn (kernels) 0.1 Tomato 0.1 Tebufenozide Apples 2 Avocado 0.1 Oranges, Sweet, Sour 1 Grapes 2 Terbacil Peppermint oil 0.1 Trenbolone acetate Pig, edible offal of 0.01 Pig meat 0.002; 6.3 omitting from columns 1 and 2 respectively of Schedule 1, in relation to each chemical shown in bold type below, the food and the maximum residue limit for that food listed below Atrazine Citrus fruits 0.1 Grapes 0.1 Pineapple 0.1 Bendiocarb Edible offal (mammalian) 0.1 Meat (mammalian) 0.1 Cyhalothrin Maize 0.01 Sweet corn (corn-on-the-cob) 0.01 Deltamethrin Lupin (dry) 0.1 Dichlorvos All foods for which no other MRL is specified (e.g. bread, cakes, cooked meats etc.) 0.1 Diflubenzuron Wheat 1 Imazethapyr Broad bean (dry) 0.2 Chick pea (dry) 0.2 Field peas (dry) 0.2 Vinclozolin Beans, except broad bean and soya bean 20 Broad bean (green pods and immature seeds) 20 Cabbages, head 5 Carrot 5 Cauliflower 2 Kiwi fruit 10 Lettuce, head 2 Lettuce, leaf 2 Peach 20 Pome fruits 2 Potato 0.1 Stone fruits (except peach) 10 Strawberry 5 Tomato 1; 6.4 omitting from column 2 of Schedule 1 the maximum residue limit in relation to each chemical shown in bold type and each food shown below, and substituting the maximum residue limit shown below Atrazine Edible offal mammalian 0.1 Rape seed 0.02 Cyclanilide Cotton seed 0.2 Dichlorvos Cereal grains 5 Difenoconazole Carrot 0.2 Diflubenzuron Wheat bran, unprocessed 5 Dimethoate Fruit except strawberry; litchi; peach and quandong 2 Doramectin Cattle fat 0.1 Cattle meat 0.01 Cattle, edible offal of 0.1 Ethephon Cotton seed 2 Flutriafol Cereal grains (except barley) 0.02 Edible offal (mammalian) 0.5 Imazalil Citrus fruits 10 Imazethapyr Edible offal (mammalian) 0.1 Eggs 0.1 Legume vegetables 0.1 Meat (mammalian) 0.1 Milks 0.1 Peanut 0.1 Poultry, edible offal of 0.1 Poultry meat 0.1 Pulses 0.1 Imidacloprid Fruiting vegetables, other than cucurbits 0.5 Lupin (dry) 0.05 Potato 0.5 Rape seed 0.05 Stone fruits 0.5 Methyl bromide Dried fruits 0.05 Fruit 0.05 Herbs 0.05 Spices 0.05 Metolachlor Beans, except broad bean and soya bean 0.02 Moxidectin Cattle meat in the fat 1 Simazine Rape seed 0.02; Tebuconazole Onion, bulb 0.2 Temephos Sheep, edible offal of 0.5; 6.5 Omitting 1 2-1-(Ethoxyimino) propyl-3-hydroxy-5-(3-butyrylmesityl)cyclohex-2-enone from the Schedule wherever occurring and substituting Butroxydim; 6.6 Omitting the chemicals shown below, and all associated foods and maximum residue limits, from columns 1 and 2 respectively of Schedule 1 Chloroxuron Etofenprox Gentamycin S-Hydroprene Lysocellin sodium PCP (and its sodium salt); and 6.7 inserting in Schedule 3, under the heading PROCESSED FOODS OF PLANT AND ANIMAL ORIGIN, subheading DERIVED EDIBLE COMMODITIES OF PLANT ORIGIN, new commodities specified below in relation to the categories specified Category New Commodity Vegetable oils, crude Linola oil, crude Vegetable oils, edible Linola oil, edible Miscellaneous Peppermint oil. 7 Standard A12 is varied by omitting clause 5 and substituting (5) The proportion of ergot in grain must not be greater than 0.5 g/kg after cleaning but prior to milling. 8 The Food Standards Code is varied by inserting after Standard A18 Standard A19 Novel Foods Purpose This Standard regulates the sale of novel food and novel food ingredients. The Standard prohibits the sale of these foods unless they are listed in the Table to clause 2, and comply with any special conditions in that Table. The specific permission may impose conditions relating to matters such as the need for preparation or cooking instructions, warning statements or other advice, or the need to meet specific requirements of composition or purity. The purpose of this Standard is to ensure that non-traditional foods which have features or characteristics which raise safety concerns will undergo a risk-based safety assessment before they are offered for retail sale in Australia and/or New Zealand. The Authority will assess the safety for human consumption of each novel food prior to its inclusion in the Table. The safety assessment will be performed in accordance with the Authority's safety assessment guidelines. Editorial Note: Foods produced using gene technology are regulated in Standard A18. Standard A18 will subsequently be located in Standard 1.5.2 of the new Australia New Zealand Food Standards Code (ANZFSC). Foods which have been irradiated are proposed to be regulated in Standard 1.5.3 of the new ANZFSC. Table of Provisions 1. Definitions 2. Sale of novel foods Clauses 1. Definitions In this Standard non-traditional food means a food which does not have a history of significant human consumption by the broad community in Australia or New Zealand. novel food means a non-traditional food for which there is insufficient knowledge in the broad community to enable safe use in the form or context in which it is presented, taking into account (a) the composition or structure of the product; (b) levels of undesirable substances in the product; (c) known potential for adverse effects in humans; (d) traditional preparation and cooking methods; or (e) patterns and levels of consumption of the product. Editorial Note Novel food includes novel foods used as ingredients in another food. 2. Sale of novel foods A novel food must not be sold, by way of retail sale, as food or for use as a food ingredient unless it is listed in column 1 of the Table to this clause and complies with the conditions of use, if any, specified in column 2. Table to Clause 2 Column 1 Column 2 Novel Food Conditions of Use 9 Standard B3 is varied by inserting immediately after subparagraph (1) (b) (v) (H) (i) 70 g/kg erythritol;. 10 Standard H9 is varied by 10.1 omitting ; or from clause (1) (d) (i); and 10.2 inserting after paragraph (1) (d) (ii) ; or (iii) if they are specified in Column 1 of the Table to this subclause, be produced and processed using a method that: (A) ensures that the cheese produced achieves an equivalent level of safety protection as cheese prepared from milk or milk products that have been heat treated in accordance with (1) (d) (i); and (B) is set out in legislation or documentation listed in Column 2 of the Table to this subclause. Table to Subclause (1) (d) Column 1 Column 2 Milk and milk products Legislation or documentation Milk and milk products used to produce Gruyre, Sbrinz or Emmental cheese only The Ordinance on Quality Assurance in the Dairy Industry of the Swiss Federal Council of 18 October 1995 Editorial note: Legislation or documentation will only be listed in the Table to subclause (1) (d) if it incorporates or provides for methods which provide a level of safety protection equivalent to that provided by a process that includes treatment of the milk or milk product in accordance with paragraph (1) (d) (i), and has adequate hazard identification and process controls. 11 Standard K3 is varied by 11.1 inserting immediately after paragraph (1) (a) (v) (vi) erythritol.; and 11.2 inserting after paragraph (4)(a)(iv) (v) erythritol. 12 Standard R2 is varied by 12.1 inserting in the table in clause (2) immediately before 1 g of lactitol yields 9kJ 1 g of erythritol yields 1 kJ; 12.2 deleting paragraph (3) (k), and substituting (k) lactitol; (l) erythritol.; and 12.3 inserting immediately after paragraph (6) (b) (vii) (viii) erythritol . 13 Standard R3 is varied by 13.1 inserting, erythritol in subclause (2) (a) immediately after sorbitol.; 13.2 inserting, erythritol in clause (3) immediately after sorbitol; and 13.3 inserting in subparagraph (6) (b) (i) immediately after (here state number of parts) % SORBITOL (here state number of parts) % ERYTHRITOL.