Australia New Zealand Food Standards Code – Standard 1.1.1 – Structure of the Code and general provisions (Cth)

Standard 1.1.1 Structure of the Code and general provisions

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 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3. Division 1 Preliminary 1.1.1—1 Name This Standard is Australia New Zealand Food Standards Code – Standard 1.1.1 – Structure of the Code and general provisions. Note Commencement: This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act. 1.1.1—2 Structure of the Code (1) All the standards of the Code are read together as a single instrument. (2) The standards of the Code are arranged into Chapters, Parts and a set of Schedules as shown below: Note The Chapters cover the following material: (a) Chapter 1: (i) preliminary material; and (ii) provisions that apply to all foods; (b) Chapter 2—provisions that apply only to particular foods; (c) Chapter 3—food hygiene (applies in Australia only); (d) Chapter 4—the primary production and processing of food (applies in Australia only); Schedules 1 to 29 follow Chapter 4. Chapter 1 Introduction and standards that apply to all foods Part 1.1 Preliminary Standard 1.1.1 Structure of the Code and general provisions Standard 1.1.2 Definitions used throughout the Code Part 1.2 Labelling and other information requirements Standard 1.2.1 Requirements to have labels or otherwise provide information Standard 1.2.2 Information requirements – food identification Standard 1.2.3 Information requirements – warning statements, advisory statements and declarations Standard 1.2.4 Information requirements – statement of ingredients Standard 1.2.5 Information requirements – date marking of food for sale Standard 1.2.6 Information requirements – directions for use and storage Standard 1.2.7 Nutrition, health and related claims Standard 1.2.8 Nutrition information requirements Note There is no Standard 1.2.9 Standard 1.2.10 Information requirements – characterising ingredients and components of food Part 1.3 Substances added to or present in food Standard 1.3.1 Food additives Standard 1.3.2 Vitamins and minerals Standard 1.3.3 Processing aids Part 1.4 Contaminants and residues Standard 1.4.1 Contaminants and natural toxicants Standard 1.4.2 Agvet chemicals Note Applies in Australia only Note There is no Standard 1.4.3 Standard 1.4.4 Prohibited and restricted plants and fungi Part 1.5 Foods requiring pre-market clearance Standard 1.5.1 Novel foods Standard 1.5.2 Food produced using gene technology Standard 1.5.3 Irradiation of food Part 1.6 Microbiological limits and processing requirements Standard 1.6.1 Microbiological limits in food Standard 1.6.2 Processing requirements for meat Note Applies in Australia only Chapter 2 Food standards Part 2.1 Cereals Standard 2.1.1 Cereal and cereal products Part 2.2 Meat, eggs and fish Standard 2.2.1 Meat and meat products Standard 2.2.2 Eggs and egg products Standard 2.2.3 Fish and fish products Part 2.3 Fruit and vegetables Standard 2.3.1 Fruit and vegetables Standard 2.3.2 Jam Part 2.4 Edible oils Standard 2.4.1 Edible oils Standard 2.4.2 Edible oil spreads Part 2.5 Dairy products Standard 2.5.1 Milk Standard 2.5.2 Cream Standard 2.5.3 Fermented milk products Standard 2.5.4 Cheese Standard 2.5.5 Butter Standard 2.5.6 Ice cream Standard 2.5.7 Dried milk, evaporated milk and condensed milk Part 2.6 Non-alcoholic beverages Standard 2.6.1 Fruit juice and vegetable juice Standard 2.6.2 Non-alcoholic beverages and brewed soft drinks Standard 2.6.3 Kava Standard 2.6.4 Formulated caffeinated beverages Part 2.7 Alcoholic beverages Standard 2.7.1 Labelling of alcoholic beverages and food containing alcohol Standard 2.7.2 Beer Standard 2.7.3 Fruit wine, vegetable wine and mead Standard 2.7.4 Wine and wine product Standard 2.7.5 Spirits Part 2.8 Sugars and honey Standard 2.8.1 Sugar and sugar products Standard 2.8.2 Honey Standard 2.8.3 Native bee honey Part 2.9 Special purpose foods Standard 2.9.1 Infant formula products Standard 2.9.2 Food for infants Standard 2.9.3 Formulated meal replacements and formulated supplementary foods Standard 2.9.4 Formulated supplementary sports foods Standard 2.9.5 Food for special medical purposes Standard 2.9.6 Transitional standard for special purpose foods (including amino acid modified foods) Note Applies in New Zealand only Part 2.10 Standards for other foods Standard 2.10.1 Vinegar and related products Standard 2.10.2 Salt and salt products Standard 2.10.3 Chewing gum Standard 2.10.4 Miscellaneous standards for other foods Chapter 3 Food safety standards Note Applies in Australia only Standard 3.1.1 Interpretation and Application Standard 3.2.1 Food Safety Programs Standard 3.2.2 Food Safety Practices and General Requirements Standard 3.2.2A Food Safety Management Tools Standard 3.2.3 Food Premises and Equipment Standard 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons Chapter 4 Primary production standards Note Applies in Australia only Standard 4.1.1 Primary Production and Processing Standards – Preliminary Provisions Standard 4.2.1 Primary Production and Processing Standard for Seafood Standard 4.2.2 Primary Production and Processing Standard for Poultry Meat Standard 4.2.3 Primary Production and Processing Standard for Meat Standard 4.2.4 Primary Production and Processing Standard for Dairy Products Standard 4.2.5 Primary Production and Processing Standard for Eggs and Egg Product Standard 4.2.6 Production and Processing Standard for Seed Sprouts Standard 4.5.1 Wine Production Requirements Schedules 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 and declarations 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 substances used as 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 Note Applies in Australia only Schedule 21 Extraneous residue limits Note Applies in Australia only 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 in food Schedule 28 Formulated caffeinated beverages Schedule 29 Special purpose foods Division 2 Application and interpretation