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Amendment No 154 – 10 April 2015

Download: Amendment 154 ​(pdf 3505 kb - combined standards) | (word zip file 7444 kb - individual standards)

Amendment No. 154 contains the following new Standards and Schedules in the Australia New Zealand Food Standards Code which take effect on 1 March 2016, following the repeal on the same day of the standards currently in Chapters 1 and 2.

The Proposal under which these amendments have been made is:


1.1.1 Structure of the Code and general provisions

1.1.2 Definitions used throughout the Code

1.2.1 Requirements to have labels or otherwise provide information

1.2.2 Information requirements – food identification

1.2.3 Information requirements – warning statements, advisory statements and declarations

1.2.4 Information requirements – statement of ingredients

1.2.5 Information requirements – date marking of food for sale

1.2.6 Information requirements – directions for use and storage

1.2.7 Nutrition, health and related claims

1.2.8 Nutrition information requirements

Note     There is no Standard 1.2.9

1.2.10 Information requirements – characterising ingredients and components of food

1.2.11 Information requirements – country of origin labelling requirements

1.3.1 Food additives

1.3.2 Vitamins and minerals

1.3.3 Processing aids

1.4.1 Contaminants and natural toxicants

1.4.2 Agvet chemicals

Note     There is no Standard 1.4.3

1.4.4 Prohibited and restricted plants and fungi

1.5.1 Novel foods

1.5.2 Food produced using gene technology

1.5.3 Irradiation of food

1.6.1 Microbiological limits in food

1.6.2 Processing requirements for meat

2.1.1 Cereal and cereal products

2.2.1 Meat and meat products

2.2.2 Eggs and egg products

2.2.3 Fish and fish products

2.3.1 Fruit and vegetables

2.3.2 Jam

2.4.1 Edible oils

2.4.2 Edible oil spreads

2.5.1 Milk

2.5.2 Cream

2.5.3 Fermented milk products

2.5.4 Cheese

2.5.5 Butter

2.5.6 Ice cream

2.5.7 Dried milk, evaporated milk and condensed milk

2.6.1 Fruit juice and vegetable juice

2.6.2 Non-alcoholic beverages and brewed soft drinks

2.6.3 Kava

2.6.4 Formulated caffeinated beverages

2.7.1 Labelling of alcoholic beverages and food containing alcohol

2.7.2 Beer

2.7.3 Fruit wine, vegetable wine and mead

2.7.4 Wine and wine product

2.7.5 Spirits

2.8.1 Sugar and sugar products

2.8.2 Honey

2.9.1 Infant formula products

2.9.2 Food for infants

2.9.3 Formulated meal replacements and formulated supplementary foods

2.9.4 Formulated supplementary sports foods

2.9.5 Food for special medical purposes

2.9.6 Transitional standard for special purpose foods (including amino acid modified foods)

2.10.1 Vinegar and related products

2.10.2 Salt and salt products

2.10.3 Chewing gum

2.10.4 Miscellaneous standards for other foods

5.1.1 Revocation and transitional provisions—2014 revision

Schedule 1 RDIs and ESADDIs

Schedule 2 Units of measurement

Schedule 3 Identity and purity

Schedule 4 Nutrition, health and related claims

Schedule 5 Nutrient profiling scoring method

Schedule 6 Required elements of a systematic review

Schedule 7 Food additive class names (for statement of ingredients)

Schedule 8 Food additive names and code numbers (for statement of ingredients)

Schedule 9 Mandatory advisory statements

Schedule 10 Generic names of ingredients and conditions for their use

Schedule 11 Calculation of values for nutrition information panel

Schedule 12 Nutrition information panels

Schedule 13 Nutrition information required for food in small packages

Schedule 14 Technological purposes performed by food additives

Schedule 15 Substances that may be used as food additives

Schedule 16 –Types of substances that may be used as food additives

Schedule 17 Vitamins and minerals

Schedule 18 Processing aids

Schedule 19 Maximum levels of contaminants and natural toxicants

Schedule 20 Maximum residue limits

Schedule 21 Extraneous residue limits

Schedule 22 Foods and classes of foods

Schedule 23 Prohibited plants and fungi

Schedule 24 Restricted plants and fungi

Schedule 25 Permitted novel foods

Schedule 26 Food produced using gene technology

Schedule 27 Microbiological limits for foods

Schedule 28 Formulated caffeinated beverages

Schedule 29 Special purpose foods ​


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