Document ID: chunk:federal_register_of_legislation:F2024C00724:front:0:p3
Version: federal_register_of_legislation:F2024C00724
Segment Type: other
Provision Reference: 
Character Range: 5786–8868

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

Note Definitions that are used throughout the Code are contained in Standard 1.1.2.
1.1.1—3 Application of Code
 (1) Unless this Code provides otherwise, this Code applies to food that is:
 (a) sold, processed or handled for sale in Australia or New Zealand; or
 (b) imported into Australia or New Zealand.

 Note 1 The following provisions have not been incorporated by reference into a food standard under the Food Act 2014 (NZ):
 (i) Standard 1.4.2 (agvet chemicals);
 (ii) Standard 1.6.2 (processing requirements for meat);
 (iii) section 2.1.1—5 (requirement for thiamin in bread);
 (iv) section 2.2.1—12 (bovine must be free from bovine spongiform encephalopathy);
 (v) Standard 2.2.2 (eggs);
 (vi) subsection 2.4.2—3(2) and subsection 2.4.2—3(4) (requirement for food sold as table edible oil spreads and table margarine);
 (vii) Chapter 3 (food safety standards) and Chapter 4 (primary production and processing standards).

 Note 2 Standard 2.9.6 (Transitional standard for special purpose foods (including amino acid modified foods)) does not apply in Australia.
 (2) Subsection (1) does not apply to wine that:
 (a) has a shelf life of more than 12 months; and
 (b) was bottled before 20 December 2002; and
 (c) complies