Amendment 154

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