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This is an unofficial consolidated version of the Australia New Zealand Food Standards Code (the Code) provided for your convenience only. The Code published in the Gazette is the official legal document that is given legal force via State, Territory, Commonwealth and New Zealand food legislation. You are advised to refer to the Code published in the Gazette for legal purposes.

Australia New Zealand Food Standards Code

Up to and including Amendment 104 The Australia New Zealand Food Standards Code is now available on the website as a Word Document (Version Microsoft Word 2000) or in pdf format to maintain the integrity of the orginal document. Opening or downloading a pdf file

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Table of contents

Cover page

Commentary

Amendment History

Index

Table of contents

Chapter 1 - General Food Standards

Chapter 1 deals with standards which apply to all foods, however, New Zealand regulates its own Maximum Residue Limits (MRLs) for food, and Standard 1.4.2 regulates MRLs in Australia only.

Chapter 2 - Food Product Standards

Chapter 2 deals with standards affecting particular classes of foods.

Chapter 3 - Food Safety Standards

Chapter 3 deals with food hygiene issues in Australia. New Zealand has its own food hygiene arrangements, and food hygiene is not part of the joint food standards system.

Chapter 4 - Primary Production Standards

Chapter 4 establishes primary production standards for agricultural commodities

Chapter 1 - General Food Standards

PART 1.1 Preliminary

Standard 1.1.1		Preliminary Provisions - Application, Interpretation and General Prohibitions
Standard 1.1.2		Supplementary Definitions for Foods

PART 1.1A Transitional Standards

Standard 1.1A.2		Transitional Standard for Health Claims
Standard 1.1A.6		Transitional Standard for Special purposes Foods (including Amino Acid Modified Foods) (New Zealand Only)

PART 1.2 Labelling and other Information Requirements

Standard 1.2.1		Application of Labelling and Other Information Requirements
Standard 1.2.2		Food Identification Requirements
Standard 1.2.3		Mandatory Warning and Advisory Statements and Declarations
Standard 1.2.4		Labelling of Ingredients
Standard 1.2.5		Date Marking of Packaged Food
Standard 1.2.6		Directions for Use and Storage
Standard 1.2.7		Reserved (Representations about Food)
Standard 1.2.8		Nutrition Information Requirements
Standard 1.2.9		Legibility Requirements
Standard 1.2.10		Characterising Ingredients and Components of Food
Standard 1.2.11		Country of Origin Requirements

PART 1.3 Substances Added to Food

Standard 1.3.1		Food Additives
		Schedule 1
		Schedules 2,3,4,5
Standard 1.3.2		Vitamins and Minerals
Standard 1.3.3		Processing Aids
Standard 1.3.4		Identity and Purity

PART 1.4 Contaminants and Residues

Standard 1.4.1		Contaminants and Natural Toxicants
Standard 1.4.2		Maximum Residue Limits (Australia Only)
		Schedule 1 (A-L) Schedule 1 (M-Z)
		Schedule 2, Schedule 3, Schedule 4
Standard 1.4.3		Articles and Materials in Contact with Food
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 GeneTechnology
Standard 1.5.3		Irradiation of Food

PART 1.6 Microbiological and Processing Requirements

Standard 1.6.1		Microbiological Limits for Food
Standard 1.6.2		Processing Requirements (Australia Only)

Chapter 2 - Food Product Standards

PART 2.1 Cereals

Standard 2.1.1

Cereals and Cereal Products

PART 2.2 Meat, Eggs and Fish

Standard 2.2.1		Meat and Meat Products
Standard 2.2.2		Egg and Egg Products
Standards 2.2.3		Fish and Fish Products

PART 2.3 Fruits and Vegetables

Standard 2.3.1		Fruit and Vegetables
Standard 2.3.2		Jam and Related Products

PART 2.4 Edible Oils

Standard 2.4.1		Edible Oils
Standard 2.4.2		Edible Oils 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 Milks, Evaporated Milks and Condensed Milks

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 and Vegetable Wine
Standard 2.7.4		Wine and Wine Product
Standard 2.7.5		Spirits

PART 2.8 Sugars and Honey

Standard 2.8.1		Sugars
Standard 2.8.2		Honey

PART 2.9 Special Purpose Foods

Standard 2.9.1		Infant Formula Products
Standard 2.9.2		Foods 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		Reserved (Medical Foods)
Standard 2.9.6		Reserved (Foods Formulated for Special Diets)
Standard 2.9.7		Reserved (Macronutrient Modified Foods)

PART 2.10 Standards for Other Food

Standard 2.10.1		Vinegar and Related Products
Standard 2.10.2		Salt and Salt Products

Chapter 3 - Food Safety Standards (Australia Only)

PART 3.1 Preliminary

Standard 3.1.1

Interpretation and Application

PART 3.2 Food Safety Requirements

Standard 3.2.1		Food Safety Programs
Standard 3.2.2		Food Safety Practices and General Requirements
Standard 3.2.3		Food Premises and Equipment

PART 3.3

Standard 3.3.1

Food Safety Programs for Food Service to Vulnerable Persons

Chapter 4 - Primary Production Standards(Australia Only)

PART 4.2

Standard 4.2.1		Primary Production and Processing Standard for Seafood (Australia only)
Standard 4.2.2		Primary Production and Processing Standard for Poultry Meat (Australia only)
Standard 4.2.3		Primary Production and Processing Standard for Meat (Australia only)
Standard 4.2.4		Primary Production and Processing Standard for Dairy Products (Australia only)
Standard 4.2.4A		Primary Production and Processing Standard for Specific Cheeses (Australia only)

PART 4.5

Standard 4.5.1

Wine Production Requirements (Australia only)

The Code

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Australia New Zealand Food Standards Code

Subscribe to the Code Table of contents

Cover page Commentary Amendment History Index Table of contents

Cover page

Commentary

Amendment History

Index

Table of contents

Chapter 1 - General Food Standards

Chapter 2 - Food Product Standards

Chapter 3 - Food Safety Standards

Chapter 4 - Primary Production Standards

Chapter 1 - General Food Standards

PART 1.1 Preliminary

PART 1.1A Transitional Standards

PART 1.2 Labelling and other Information Requirements

PART 1.3 Substances Added to Food

PART 1.4 Contaminants and Residues

PART 1.5 Foods Requiring Pre-Market Clearance

PART 1.6 Microbiological and Processing Requirements

Chapter 2 - Food Product Standards

PART 2.1 Cereals

PART 2.2 Meat, Eggs and Fish

PART 2.3 Fruits and Vegetables

PART 2.4 Edible Oils

PART 2.5 Dairy Products

PART 2.6 Non-alcoholic Beverages

PART 2.7 Alcoholic Beverages

PART 2.8 Sugars and Honey

PART 2.9 Special Purpose Foods

PART 2.10 Standards for Other Food

Chapter 3 - Food Safety Standards (Australia Only)

PART 3.1 Preliminary

PART 3.2 Food Safety Requirements

PART 3.3

Chapter 4 - Primary Production Standards(Australia Only)

PART 4.2

PART 4.5

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Table of contents

Cover page

Commentary

Amendment History

Index

Table of contents