Australia New Zealand Food Standards Code – Schedule 21 – Extraneous residue limits (Cth)

Schedule 21 Extraneous residue limits

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.

Extraneous residue limits are regulated by subsection 1.1.1—10(6) and Standard 1.4.2. This Standard identifies *active constituents of agvet chemicals, and their permitted residues, for the purpose of section 1.4.2—5.

Note 2 This Standard applies in Australia only. In New Zealand, extraneous residue limits for agricultural compounds are set out in a Maximum Residue Limits Standard. S21—1 Name This Standard is Australia New Zealand Food Standards Code – Schedule 21 – Extraneous residue limits. 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. S21—2 Interpretation In this Schedule: (a) an asterisk (*) indicates that the *ERL is set at the limit of determination; and (b) the symbol 'T' indicates that the ERL is a temporary ERL; and (c) the symbol 'E' indicates an ERL. S21—3 Extraneous residue limits For section 1.4.2—5, the *agvet chemicals, permitted residues, and amounts are as follows, expressed in mg per kg: Extraneous residue limits Agvet chemical: Aldrin and Dieldrin Permitted residue: Sum of HHDN and HEOD Asparagus E0.1 Banana E0.05 Brassica vegetables (except Brassica leafy vegetables) E0.1

Broccoli, Chinese E0.01 Cereal grains (except sweet corns) E0.02 Citrus fruits (except kumquats) E0.05 Crustaceans E0.1 Diadromous fish E0.1 Edible offal (mammalian) E0.2 Egg plant E0.1 Eggs E0.1 Freshwater fish E0.1 Fruit E0.05 Fruiting vegetables, cucurbits E0.1 Lettuce, head E0.1 Lettuce, leaf E0.1 Marine fish E0.1 Meat (mammalian) (in the fat) E0.2 Milks (in the fat) E0.15 Molluscs (including cephalopods) E0.1 Onion, bulb E0.1 Peanut E0.05 Peppers, sweet E0.1 Pimento, fruit E0.1 Poultry, edible offal of E0.2 Poultry meat (in the fat) E0.2 Radish leaves (including radish tops) E0.1 Root and tuber vegetables E0.1 Sugar cane E*0.01