Australia New Zealand Food Standards Code – Schedule 20 – Maximum residue limits (Cth)

Schedule 20 Maximum residue limits

Note 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.

Maximum residue limits are regulated by subsection 1.1.1—10(6) and Standard 1.4.2. This Standard identifies agvet chemicals, and their permitted residues, for the purpose of section 1.4.2—4. S20—1 Name This Standard is Australia New Zealand Food Standards Code – Schedule 20 – Maximum 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. Note 2 This Standard applies in Australia only. In New Zealand, maximum residue limits for agricultural compounds are set out in a Maximum Residue Limits Standard. S20—2 Interpretation In this Schedule: (a) an asterisk (*) indicates that the maximum residue limit is set at the limit of determination; and (b) the symbol 'T' indicates that the maximum residue limit is a temporary maximum residue limit; and (c) animal food commodities means an animal food commodity listed in Schedule 22, including a secondary commodity of animal origin listed in that Schedule. S20—3 Maximum residue limits For section 1.4.2—4, the *agvet chemicals, permitted residues, and amounts are as follows, expressed in mg per kg: Maximum residue limits Agvet chemical: Abamectin Permitted residue: Avermectin B1a Adzuki bean (dry) *0.002 All other foods except animal food commodities 0.01 Almonds *0.01 Avocado 0.05 Beetroot leaves 0.5 Blueberries T0.1 Bulb vegetables [except chives] 0.05 Cabbages, head T0.05 Cacao beans T0.07 Cane berries 0.2 Cattle, edible offal of 0.1 Cattle fat 0.1 Cattle meat 0.005 Cattle milk 0.02 Celery T0.05 Chinese cabbage (Pe-tsai) T0.5 Chive, dry 0.08 Citrus fruits 0.02 Common bean (dry) (navy bean) *0.002 Cotton seed *0.01 Cranberry 0.05 Cucumber 0.05 Currant, black 0.02 Custard apple *0.01 Dried grapes (currants, raisins and sultanas) 0.1 Fennel, bulb 0.05 Fruiting vegetables, cucurbits [except cucumber; squash, summer] 0.02 Fruiting vegetables, other than cucurbits 0.1 Fungi, edible (except mushrooms) 0.1 Goat fat 0.1 Goat kidney 0.01 Goat liver 0.05 Goat milk 0.005 Goat muscle 0.01 Grapes 0.03 Grape juice 0.05 Hops, dry 0.2 Leafy vegetables [except broccoli, Chinese (Gai lan); lettuce, leaf; whitloof chicory] T0.5 Legume vegetables [except peas (pods and succulent, immature seeds)] T0.1 Lettuce, leaf T1 Litchi 0.05 Macadamia nuts T*0.01 Maize T*0.01 Mung bean (dry) *0.002 Mushrooms 0.05 Orange oil, edible 0.1 Papaya (pawpaw) 0.1 Passionfruit 0.2 Peanut T*0.01 Peas 0.5 Peppers, chili, dried 0.5 Persimmon, Japanese 0.01 Pig kidney 0.01 Pig liver 0.02 Pig meat (in the fat) 0.02 Pineapple T*0.002 Pome fruits [except Persimmon, Japanese] 0.02 Popcorn T*0.01 Rhubarb T0.05 Root and tuber vegetables *0.01 Sheep, edible offal of 0.05 Sheep meat (in the fat) 0.05 Soya bean (dry) *0.002 Squash, summer 0.05 Stone fruits 0.09 Strawberry 0.1 Sweet corn (corn-on-the-cob) 0.05