Document ID: chunk:federal_register_of_legislation:F2015L00458:body:0
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Food Standards (Proposal P1025 – Code Revision) Variation

The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on 1 March 2016.

Dated 25 March 2015
Standards Management Officer
Delegate of the Board of Food Standards Australia New Zealand

Note:

This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.

Standard 2.3.1 Fruit and vegetables

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.
2.3.1—1 Name
  This Standard is Australia New Zealand Food Standards Code – Standard 2.3.1 – Fruit and vegetables.
 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.
2.3.1—2 Definitions

Note In this Code (see section 1.1.2—3):
 fruit and vegetables means any of fruit, vegetables, nuts, spices, herbs, fungi, legumes and seeds.

Note In Standards 1.2.7 and 1.2.8 the separate terms fruit and vegetable have different definitions and do not include nuts, spices, herbs, fungi, legumes and seeds.
2.3.1—3 Requirement for food sold as fruit and vegetables in brine, etc
 (1) A food that is fruit and vegetables in brine, oil, vinegar or water must not have a pH greater than 4.6.
 (2) Subsection (1) does not apply to commercially canned fruit and vegetables.
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