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