Australia New Zealand Food Standards Code – Standard 1.4.2 – Agvet chemicals (Cth)

Standard 1.4.2 Agvet chemicals

Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

Note 2 This Standard is the Maximum Residue Limits Standard for the purposes of the FSANZ Act.

Note 3 This Standard applies in Australia only. In New Zealand, maximum residue limits for agricultural compounds are set out in a Maximum Residue Limits Standard issued under the Food Act 2014.

Note 4 The application Acts provide that food is unsuitable if the food contains, among other things, a chemical agent that is foreign to the nature of the food. Food is not unsuitable if, when it is sold, it does not contain an agvet chemical in an amount that contravenes the Code.

Paragraph 1.1.1—10(6)(d) provides that a food for sale must not have, as an ingredient or a component, a detectable amount of an agvet chemical or a metabolite or a degradation product of the agvet chemical; unless expressly permitted by this Code.

Sections 1.4.2—4 and 1.4.2—5 and associated Schedules set out the relevant permissions. Permitted residues are identified in section S20—3. 1.4.2—1 Name This Standard is Australia New Zealand Food Standards Code – Standard 1.4.2 – Agvet chemicals. Note Commencement: This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act. 1.4.2—2 Purpose of Standard The purpose of this Standard and Schedule 20, Schedule 21 and Schedule 22 is to set out the maximum residue limits and extraneous residue limits for agricultural or veterinary chemicals that are permitted in foods for sale. Note Maximum residue limits have been determined: (a) by the amount of residues of such chemicals that could be present in food when they are used at the minimum effective level and using Good Agricultural Practice (GAP); and (b) after an assessment of the potential risk to public health and safety at that level. 1.4.2—3 Definitions and interpretation