{"id":"F2015L00383","name":"Australia New Zealand Food Standards Code – Standard 1.1.1 – Structure of the Code and general provisions","slug":"australia-new-zealand-food-standards-code-standard-1-1-1-structure-of-the-code-and-general-provision","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":92937,"registerId":"commonwealth-F2015L00383-current","compilationNumber":null,"startDate":"2026-04-02","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code – Standard 1.1.1 – Structure of the Code and general provisions","content":"Standard 1.1.1 Structure of the Code and general provisions\n\nNote 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.\n\nNote 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.\n\nDivision 1 Preliminary\n\n1.1.1—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Standard 1.1.1 – Structure of the Code and general provisions.\n\nNote Commencement: \nThis 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.\n\n1.1.1—2 Structure of the Code\n\n(1) All the standards of the Code are read together as a single instrument.\n\n(2) The standards of the Code are arranged into Chapters, Parts and a set of Schedules as shown below:\n\nNote The Chapters cover the following material:\n\n(a) Chapter 1:\n\n(i) preliminary material; and\n\n(ii) provisions that apply to all foods;\n\n(b) Chapter 2—provisions that apply only to particular foods;\n\n(c) Chapter 3—food hygiene (applies in Australia only);\n\n(d) Chapter 4—the primary production and processing of food (applies in Australia only);\n\nSchedules 1 to 29 follow Chapter 4.\n\nChapter 1 Introduction and standards that apply to all foods\n\nPart 1.1 Preliminary\n\nStandard 1.1.1 Structure of the Code and general provisions\n\nStandard 1.1.2 Definitions used throughout the Code\n\nPart 1.2 Labelling and other information requirements\n\nStandard 1.2.1 Requirements to have labels or otherwise provide information\n\nStandard 1.2.2 Information requirements – food identification\n\nStandard 1.2.3 Information requirements – warning statements, advisory statements and declarations\n\nStandard 1.2.4 Information requirements – statement of ingredients\n\nStandard 1.2.5 Information requirements – date marking of food for sale\n\nStandard 1.2.6 Information requirements – directions for use and storage\n\nStandard 1.2.7 Nutrition, health and related claims\n\nStandard 1.2.8 Nutrition information requirements\n\nNote There is no Standard 1.2.9 \n\nStandard 1.2.10 Information requirements – characterising ingredients and components of food\n\nPart 1.3 Substances added to or present in food\n\nStandard 1.3.1 Food additives\n\nStandard 1.3.2 Vitamins and minerals\n\nStandard 1.3.3 Processing aids\n\nPart 1.4 Contaminants and residues\n\nStandard 1.4.1 Contaminants and natural toxicants\n\nStandard 1.4.2 Agvet chemicals\n\nNote Applies in Australia only\n\nNote There is no Standard 1.4.3\n\nStandard 1.4.4 Prohibited and restricted plants and fungi\n\nPart 1.5 Foods requiring pre-market clearance\n\nStandard 1.5.1 Novel foods\n\nStandard 1.5.2 Genetically modified food\n\nStandard 1.5.3 Irradiation of food\n\nStandard 1.5.4 Cell-cultured foods\n\nPart 1.6 Microbiological limits and processing requirements\n\nStandard 1.6.1 Microbiological limits in food\n\nStandard 1.6.2 Processing requirements for meat\n\nNote Applies in Australia only\n\nChapter 2 Food standards\n\nPart 2.1 Cereals\n\nStandard 2.1.1 Cereal and cereal products\n\nPart 2.2 Meat, eggs and fish\n\nStandard 2.2.1 Meat and meat products\n\nStandard 2.2.2 Eggs and egg products\n\nStandard 2.2.3 Fish and fish products\n\nPart 2.3 Fruit and vegetables\n\nStandard 2.3.1 Fruit and vegetables\n\nStandard 2.3.2 Jam\n\nPart 2.4 Edible oils\n\nStandard 2.4.1 Edible oils\n\nStandard 2.4.2 Edible oil spreads\n\nPart 2.5 Dairy products\n\nStandard 2.5.1 Milk\n\nStandard 2.5.2 Cream\n\nStandard 2.5.3 Fermented milk products\n\nStandard 2.5.4 Cheese\n\nStandard 2.5.5 Butter\n\nStandard 2.5.6 Ice cream\n\nStandard 2.5.7 Dried milk, evaporated milk and condensed milk\n\nPart 2.6 Non-alcoholic beverages\n\nStandard 2.6.1 Fruit juice and vegetable juice\n\nStandard 2.6.2 Non-alcoholic beverages and brewed soft drinks\n\nStandard 2.6.3 Kava\n\nStandard 2.6.4 Formulated caffeinated beverages\n\nPart 2.7 Alcoholic beverages\n\nStandard 2.7.1 Labelling of alcoholic beverages and food containing alcohol\n\nStandard 2.7.2 Beer\n\nStandard 2.7.3 Fruit wine, vegetable wine and mead\n\nStandard 2.7.4 Wine and wine product\n\nStandard 2.7.5 Spirits\n\nPart 2.8 Sugars and honey\n\nStandard 2.8.1 Sugar and sugar products\n\nStandard 2.8.2 Honey\n\nStandard 2.8.3 Native bee honey\n\nPart 2.9 Special purpose foods\n\nStandard 2.9.1 Infant formula products\n\nNote Applies in Australia only\n\nStandard 2.9.2 Food for infants\n\nStandard 2.9.3 Formulated meal replacements and formulated supplementary foods\n\nStandard 2.9.4 Formulated supplementary sports foods\n\nStandard 2.9.5 Food for special medical purposes\n\nStandard 2.9.6 Transitional standard for special purpose foods (including amino acid modified foods)\n\nNote Applies in New Zealand only\n\nPart 2.10 Standards for other foods\n\nStandard 2.10.1 Vinegar and related products\n\nStandard 2.10.2 Salt and salt products\n\nStandard 2.10.3 Chewing gum\n\nStandard 2.10.4 Miscellaneous standards for other foods\n\nChapter 3 Food safety standards\n\nNote Applies in Australia only\n\nStandard 3.1.1 Interpretation and Application\n\nStandard 3.2.1 Food Safety Programs\n\nStandard 3.2.2 Food Safety Practices and General Requirements\n\nStandard 3.2.2A Food Safety Management Tools\n\nStandard 3.2.3 Food Premises and Equipment\n\nStandard 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons\n\nStandard 3.4.1 Food Safety requirements for processing of cell-cultured food\n\nChapter 4 Primary production standards\n\nNote Applies in Australia only\n\nStandard 4.1.1 Primary Production and Processing Standards – Preliminary Provisions\n\nStandard 4.2.1 Primary Production and Processing Standard for Seafood\n\nStandard 4.2.2 Primary Production and Processing Standard for Poultry Meat\n\nStandard 4.2.3 Primary Production and Processing Standard for Meat\n\nStandard 4.2.4 Primary Production and Processing Standard for Dairy Products\n\nStandard 4.2.5 Primary Production and Processing Standard for Eggs and Egg Product\n\nStandard 4.2.6 Production and Processing Standard for Seed Sprouts\n\nStandard 4.2.7 Primary Production and Processing Standard for Berries\n\nStandard 4.2.8 Primary Production and Processing Standard for Leafy Vegetables\n\nStandard 4.2.9 Primary Production and Processing Standard for Melons\n\nStandard 4.5.1 Wine Production Requirements\n\nSchedules\n\nSchedule 1 RDIs and ESADDIs\n\nSchedule 2 Units of measurement\n\nSchedule 3 Identity and purity\n\nSchedule 4 Nutrition, health and related claims\n\nSchedule 5 Nutrient profiling scoring method\n\nSchedule 6 Required elements of a systematic review\n\nSchedule 7 Food additive class names (for statement of ingredients)\n\nSchedule 8 Food additive names and code numbers (for statement of ingredients)\n\nSchedule 9 Mandatory advisory statements and declarations\n\nSchedule 10 Generic names of ingredients and conditions for their use\n\nSchedule 11 Calculation of values for nutrition information panel\n\nSchedule 12 Nutrition information panels\n\nSchedule 13 Nutrition information required for food in small packages\n\nSchedule 14 Technological purposes performed by substances used as food additives\n\nSchedule 15 Substances that may be used as food additives\n\nSchedule 16 Types of substances that may be used as food additives\n\nSchedule 17 Vitamins and minerals\n\nSchedule 18 Processing aids\n\nSchedule 19 Maximum levels of contaminants and natural toxicants\n\nSchedule 20 Maximum residue limits\n\nNote Applies in Australia only\n\nSchedule 21 Extraneous residue limits\n\nNote Applies in Australia only\n\nSchedule 22 Foods and classes of foods\n\nSchedule 23 Prohibited plants and fungi\n\nSchedule 24 Restricted plants and fungi\n\nSchedule 25 Permitted novel foods\n\nSchedule 25A Permitted cell-cultured foods\n\nSchedule 26 Genetically modified food\n\nSchedule 27 Microbiological limits in food\n\nSchedule 28 Formulated caffeinated beverages\n\nSchedule 29 Special purpose foods\n\nDivision 2 Application and interpretation\n\nNote Definitions that are used throughout the Code are contained in Standard 1.1.2.\n\n1.1.1—3 Application of Code\n\n(1) Unless this Code provides otherwise, this Code applies to food that is:\n\n(a) sold, processed or handled for sale in Australia or New Zealand; or\n\n(b) imported into Australia or New Zealand. \n\nNote 1 The following provisions have not been incorporated by reference into a food standard under the Food Act 2014 (NZ):\n\n(i) Standard 1.4.2 (agvet chemicals);\n\n(ii) Standard 1.6.2 (processing requirements for meat);\n\n(iii) section 2.1.1—5 (requirement for thiamin in bread);\n\n(iv) section 2.2.1—12 (bovine must be free from bovine spongiform encephalopathy);\n\n(v) Standard 2.2.2 (eggs);\n\n(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);\n\n(vii) Standard 2.9.1 (infant formula products);\n\n(viii) Chapter 3 (food safety standards);\n\n(vix) Chapter 4 (primary production and processing standards).\n\nNote 2 Standard 2.9.6 (Transitional standard for special purpose foods (including amino acid modified foods)) does not apply in Australia.\n\n(2) Subsection (1) does not apply to wine that:\n\n(a) has a shelf life of more than 12 months; and\n\n(b) was bottled before 20 December 2002; and\n\n(c) complies with all food standards in the case of Australia and all food standards in the case of New Zealand, that would have applied on the date of bottling; and\n\n(d) is labelled with a 2002 vintage date or earlier.\n\n1.1.1—4 Application of interpretation legislation\n\nThis Code is to be interpreted in accordance with the rules of interpretation:\n\n(a) in Australia—the Acts Interpretation Act 1901 (Cth); and\n\n(b) in New Zealand—the Interpretation Act 1999 (NZ).\n\n1.1.1—5 References to other instruments\n\n(1) In this Code:\n\n(a) a reference to an Act, including an Act of a State or Territory or of New Zealand, includes any instruments made under that Act; and\n\n(b) a reference to the Code of Federal Regulations, or CFR, is a reference to the 2022 compilation of the United States Code of Federal Regulations.\n\nNote In this Code, the Code of Federal Regulations is cited in the following format:\n\n\\[title number\\] CFR § \\[section number\\]\n\n(2) Guidelines developed by FSANZ in accordance with paragraph 13(1)(c) of the FSANZ Act are to assist in the interpretation of this Code and are not legally binding.\n\n1.1.1—6 How average quantity is to be calculated\n\n(1) This section applies where this Code requires an \\*average quantity of a substance to be declared in the labelling of a food for sale, whether as a percentage or as the amount of the substance in a serving or other amount of the food.\n\nNote The term average quantity is defined in section 1.1.2—2.\n\nExample The Code requires the ‘average quantity’ of a variety of substances to be listed in the nutrition information about a food for sale, for example protein, carbohydrate and sugars.\n\n(2) The \\*average quantity is to be calculated by the manufacturer or producer using whichever of the methods in subsection (3) the manufacturer or producer considers to best represent the average quantity, taking into account any factors that would cause the actual amount of the substance in the food to vary from lot to lot, including seasonal variability.\n\n(3) The methods are:\n\n(a) the amount that the manufacturer or producer of the food determines, based on an analysis, to be the average amount of the substance in a serving or other amount of the food; or\n\n(b) the calculation of the actual amount of the substance, or the calculation of the average amount of the substance, in the ingredients used for the food; or\n\n(c) the calculation from generally accepted data relevant to that food.\n\n1.1.1—7 Units of measurement\n\n(1) A symbol of measurement used in this Code has the meaning assigned to it by the table in Schedule 2.\n\n(2) If a symbol is not assigned a meaning by the table, it has the meaning assigned to it:\n\n(a) in Australia—by the National Measurement Act 1960 (Cth); or\n\n(b) in New Zealand—by the Weights and Measures Act 1987 (NZ).\n\n(3) If a symbol is not assigned a meaning by the table or subsection (2), it has the meaning assigned to the symbol by the Systeme Internationale d’Unités.\n\n(4) Where a unit of measurement is referred to in the heading of a table in this Code, the amounts specified in the table are to be measured according to those units unless a different unit of measurement is specified in relation to a particular item in the table.\n\n1.1.1—8 Compliance with requirements for mandatory statements or words\n\n(1) If a provision of this Code requires a warning statement or specific words to be used, the warning statement or words must be expressed in the words set out in this Code without modification.\n\n(2) If a provision of this Code requires a statement other than a warning statement to be used:\n\n(a) that statement may be modified; and\n\n(b) any modification must not contradict or detract from the effect of the statement.\n\nDivision 3 Effect of variations to Code\n\n1.1.1—9 Effect of variations to Code\n\n(1) Unless this Code, or an instrument varying this Code, provides otherwise, if:\n\n(a) this Code is varied; and\n\n(b) a food was compliant for a kind of sale immediately before the variation commenced;\n\nthe food is taken to be compliant for that kind of sale for a period of 12 months beginning on the date of the variation.\n\n(2) In this section, a food is compliant for a kind of sale if:\n\n(a) when a labelling requirement of this Code applies to the kind of sale—the labelling of the food complies with the requirement; and\n\n(b) when a packaging requirement of this Code applies to the kind of sale—the packaging of the food complies with the requirement; and\n\n(c) the food complies with any provisions of this Code relating to the composition of food of that kind.\n\nDivision 4 Basic requirements\n\nNote 1 In Australia, the Code is enforced under application Acts in each State and Territory, and under Commonwealth legislation dealing with imported food. In outline, this scheme operates as follows:\n\n(1) The application Acts comprise a uniform legislative scheme based on Model Food Provisions that are annexed to the Food Regulation Agreement, an agreement between the Commonwealth, States and Territories. Under those Acts, a person:\n\n(a) must comply with any requirement imposed on the person by a provision of this Code in relation to:\n\n (i) the conduct of a food business; or\n (ii) food intended for sale; or\n (iii) food for sale; and\n\n(b) must not sell any food that does not comply with any requirement of this Code that relates to the food; and\n\n(c) must not sell or advertise any food that is packaged or labelled in a manner that contravenes a provision of this Code; and\n\n(d) must not sell or advertise for sale any food in a manner that contravenes a provision of this Code; and\n\n(e) must not, for the purpose of effecting or promoting the sale of any food in the course of carrying on a food business, cause the food to be advertised, packaged or labelled in a way that falsely describes the food.\n\n(2) For paragraph (1)(e), food is falsely described if:\n\n(a) it is represented as being of a particular nature or substance; and\n\n(b) the Code provides a prescribed standard for such food; and\n\n(c) the food does not comply with the prescribed standard.\n\n(3) The relevant Acts are:\n\n(a) Food Act 2003 (New South Wales)\n\n(b) Food Act 1984 (Victoria)\n\n(c) Food Act 2006 (Queensland)\n\n(d) Food Act 2008 (Western Australia)\n\n(e) Food Act 2001 (South Australia)\n\n(f) Food Act 2003 (Tasmania)\n\n(g) Food Act 2001 (Australian Capital Territory)\n\n(h) Food Act 2004 (Northern Territory).\n\n(4) Under the Imported Food Control Act 1992 (Cth), a person is prohibited from:\n\n(a) importing into Australia food that does not meet applicable standards of this Code, other than those relating to information on labels of packaged food; and\n\n(b) dealing with imported food that does not meet applicable standards relating to information on labels of packaged food.\n\nNote 2 In New Zealand, under the Food Act 2014 (NZ) a person commits an offence if the person breaches or fails to comply with:\n\n(a) a requirement in an adopted joint food standard or a domestic food standard;\n\n(b) …\n\n1.1.1—10 Requirements relating to food for sale\n\n(1) This section applies in relation to food for sale.\n\nCompositional requirements\n\n(2) Subject to this section, food for sale may consist of, or have as an ingredient, any food.\n\n(3) Food for sale must comply with any provisions of this Code relating to the composition of food of that kind (including provisions relating to the presence of other substances in food of that kind).\n\n(4) Where a compositional requirement permits the use of ‘other foods’ or ‘other ingredients’ as ingredients, the permission does not extend to the addition of a food or a substance that is otherwise not permitted to be added to food, or to the specified food, under this Code.\n\n(5) Unless expressly permitted by this Code, food for sale must not be any of the following:\n\n(a) a \\*prohibited plant or fungus, a \\*restricted plant or fungus, or coca bush;\n\n(b) if the food is for retail sale—a \\*novel food;\n\n(ba) a \\*cell-cultured food;\n\n(c) a \\*genetically modified food;\n\n(d) a food that has been irradiated;\n\n(e) kava or any substance derived from kava;\n\n(f) if the food is for retail sale—raw apricot kernels;\n\n(g) if the food is for retail sale—a food in which caffeine is present at a concentration of:\n\n(i) 5% or greater—if the food is a solid or semi-solid food; and\n\n(ii) 1% or greater—if the food is a liquid food.\n\n(6) Unless expressly permitted by this Code, food for sale must not have as an ingredient or a component, any of the following:\n\n(a) a substance that was \\*used as a food additive;\n\n(b) a substance that was \\*used as a nutritive substance;\n\n(c) a substance that was \\*used as a processing aid;\n\n(d) in Australia—a detectable amount of:\n\n (i) an \\*agvet chemical; or\n (ii) a metabolite or degradation product of an agvet chemical;\n\n(e) a \\*prohibited plant or fungus, a \\*restricted plant or fungus, or coca bush;\n\n(f) if the food is for retail sale—a \\*novel food;\n\n(fa) a \\*cell-cultured food;\n\n(g) a \\*genetically modified food;\n\n(h) a food that has been irradiated;\n\n(i) kava or any substance derived from kava;\n\n(j) raw apricot kernels.\n\nNote 1 Relevant permissions for subsections (5) and (6) are contained in various standards. See in particular:\n\n● food additives—Standard 1.3.1;\n\n● nutritive substances—Standard 1.3.2, Standard 2.6.2, Standard 2.9.1, Standard 2.9.2, Standard 2.9.3, Standard 2.9.4, and Standard 2.9.5;\n\n● processing aids—Standard 1.3.3;\n\n● agvet chemical residues—Standard 1.4.2;\n\n● prohibited plants and fungi—Standard 1.4.4;\n\n● novel foods—Standard 1.5.1;\n\n● genetically modified food—Standard 1.5.2;\n\n● irradiated food—Standard 1.5.3;\n\n● kava—Standard 2.6.3.\n\nNote 2 There is an overlap between some of these categories. For example, some substances may be used as a food additive or as a nutritive substance. For such substances, there will be different provisions permitting use of the substance for different purposes.\n\nNote 3 In some cases, a provision refers to the total amount of a substance added to a food. In these cases, the total amount applies irrespective of whether the substance was used as a food additive, used as a processing aid or used as a nutritive substance.\n\nNote 4 Relevant permissions for raw apricot kernels are contained in Standard 1.4.4.\n\n(7) Subsection (6) does not apply to a substance that is in a food for sale, or in an ingredient of a food for sale, by natural occurrence.\n\nLabelling requirements\n\n(8) If a labelling requirement of this Code applies to the sale of food, the labelling must comply with the requirement.\n\nInformation requirements\n\n(9) If an information requirement of this Code applies to the sale of food, the information must be provided as required.\n\nPackaging requirements\n\n(10) If a packaging requirement of this Code applies to the sale of food, the packaging must comply with the requirement.\n\n(11) Any packaging, and any article or material in the packaging or in contact with the food, must not, if taken into the mouth:\n\n(a) be capable of being swallowed or obstructing any alimentary or respiratory passage; or\n\n(b) be otherwise likely to cause bodily harm, distress or discomfort.\n\nExample Articles or materials include any materials in contact with food, including packaging materials that contain other items such as moisture absorbers, mould inhibitors, oxygen absorbers, promotional materials, writing or other graphics.\n\n1.1.1—11 Microbiological requirements for lot of a food\n\nA \\*lot of a food must not have an unacceptable level of microorganisms as determined in accordance with Standard 1.6.1.\n\nNote For the meaning of lot, see section 1.1.2—2.\n\n1.1.1—12 Applicable standards for importation of food\n\n(1) The provisions of this Code relating to labelling are applicable to food that is imported with the labelling with which it is intended to be sold.\n\n(2) The provisions of this Code relating to packaging are applicable to food that is imported in the packaging in which it is intended to be sold.\n\n(3) The provisions of this Code, other than those relating to packaging and labelling, are applicable to food that is imported.\n\nNote This provision is relevant to the Imported Food Control Act 1992 (Cth), and the provisions of the Food Act 2014 (NZ) that relate to importation of food.\n\n1.1.1—13 Food sold with a specified name or representation\n\n(1) This section applies where a provision of this Code that provides that a food that is sold as a named food, whether or not the name is in quotation marks, must satisfy certain requirements (usually that the food being sold must satisfy the definition of the food in this Code).\n\nExample The provisions in Chapter 2 headed ‘Requirement for food sold as …’, e.g.\n\n2.1.1—3 Requirement for food sold as bread \nA food that is sold as bread must be bread.\n\nIn this example bread is the food and is not in quotation marks.\n\n(2) If the provision specifies the name of the food in quotation marks, any requirement that must be satisfied applies only if that name is used in connection with the sale.\n\nNote The foods to which a requirement that must be satisfied applies only if the name of the food is used include: butter, chocolate, cider, cocoa, coffee, cream, decaffeinated coffee, decaffeinated instant coffee, decaffeinated instant tea, decaffeinated soluble tea, gelatine, ice cream, imitation vinegar, instant tea, iodised reduced sodium salt mixture, iodised salt, margarine, mead, milk, peanut butter, perry, processed cheese, salt, skim milk, soluble coffee, soluble tea, table margarine, tea, vinegar, white sugar, wholegrain, wholemeal and yoghurt. These are foods that are identified in quotation marks in provisions to which subsection (1) applies.\n\nExample A cocoa-based confectionery that is not sold as a chocolate confectionery; or a water-based beverage that contains fruit but is not sold as fruit juice, need not satisfy a requirement about chocolate or fruit juice.\n\n(3) If the provision specifies the name of the food without quotation marks, any requirement that must be satisfied applies to any sale in which a purchaser is likely to assume that the food being sold was the food.\n\nNote A requirement that must be satisfied applies to any sale in which a purchaser is likely to assume that the food being sold is, for example: ale, beer, brandy, bread, cheese, condensed skim milk, condensed whole milk, dried skim milk, dried whole milk, edible oil spread, electrolyte drink, electrolyte drink mix, evaporated skim milk, evaporated whole milk, fermented milk, fruit drink, fruit juice, fruit wine, fruit wine product, jam, lager, liqueur, meat pie, pilsener, porter, sausage, spirit, stout, table edible oil spread, vegetable juice, vegetable wine, vegetable wine product, wine and wine product. These are foods that are not identified in quotation marks in provisions to which subsection (1) applies. Use of the name could be an element of a representation about the identity of the food.\n\nExample 1 Bread sold as sourdough; a cheese or processed cheese sold as cheddar or processed cheddar; or a sausage sold as bratwurst. Jam may be sold as conserve.\n\nExample 2 Steak pie or lamb pie must contain no less than 250 g/kg of meat flesh.\n\n(4) If a food name is used in connection with the sale of a food (for example in the labelling), the sale is taken to be a sale of the food as the named food unless the context makes it clear that this is not the intention.\n\nExamples Section 2.7.2—3, relating to beer, does not prevent the use of ‘ginger beer’ in relation to the soft drink. Such a product is not beer for the purposes of the Code.\n\nSection 2.1.1—3, relating to ‘bread’, does not prevent the use of ‘shortbread’ or ‘crispbread’ in relation to those foods, or ‘unleavened bread’ to describe the food made without the yeast that would be required for it to be sold as ‘bread’. Those products are not bread for the purposes of the Code.\n\nThe context within which foods such as soy milk or soy ice cream are sold is indicated by use of the name soy; indicating that the product is not a dairy product to which a dairy standard applies.\n\n1.1.1—14 Other requirements relating to food\n\nRequirements for handling of food\n\n(1) If this Code sets requirements for the handling of food, the food must be handled in accordance with those requirements.\n\nNote This subsection relates to requirements in Chapter 3 and has application in Australia only.\n\nRequirements for record-keeping\n\n(2) If this Code sets requirements for record-keeping in relation to food, those requirements must be complied with.\n\n1.1.1—15 Identity and purity\n\n(1) This section applies to the following substances when added to food in accordance with this Code, or sold for use in food:\n\n(a) a substance that is \\*used as a food additive;\n\n(b) a substance that is \\*used as a processing aid;\n\n(c) a substance that is \\*used as a nutritive substance;\n\n(d) a \\*novel food;\n\n(e) a \\*cell-cultured food.\n\n(2) The substance must comply with any relevant specification set out in Schedule 3.\n\n1.1.1—16 Use of asterisks to identify terms defined in subsection 1.1.2—2(3)\n\n(1) Many of the terms in this Code are defined in subsection 1.1.2—2(3).\n\n(2) Most of the terms that are defined in subsection 1.1.2—2(3) are identified by an asterisk appearing at the start of the term: as in ‘\\*carbohydrate’.\n\n(3) An asterisk usually identifies the first occurrence of a term in a section (if not divided into subsections), subsection or definition. Later occurrences of the term in the same provision are not usually asterisked.\n\n(4) Terms are not asterisked in headings, notes, examples, explanatory tables, guides, outline provisions or diagrams.\n\n(5) If a term is not identified by an asterisk, disregard that fact in deciding whether or not to apply to that term a definition or other interpretation provision.\n\n(6) The following basic terms used throughout the Code are not identified with an asterisk:\n\nTerms defined in subsection 1.1.2—2(3) that are not identified with asterisks\n\n| Item | Term |\n| ---- | ------------------------ |\n| 1 | claim |\n| 2 | Code |\n| 3 | fat |\n| 4 | food |\n| 5 | food additive |\n| 6 | fruit |\n| 7 | infant |\n| 8 | label |\n| 9 | labelling |\n| 10 | nutrition content claim |\n| 11 | package |\n| 12 | serving |\n| 13 | statement of ingredients |\n| 14 | sugars |\n\n\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\n\n \n\nApplication, saving and transitional provisions\n\nThe table below details information on application, saving or transitional provisions in instruments affecting this Standard.\n\n```html\n

Food Standards (Proposal P1044 – Plain English Allergen Labelling) Variation

Instrument items affected

A’ment No.

FRLI registration

Gazette

Instrument’s transitional provision

Description of transitional arrangement

Item [1] of the Schedule

197

F2021L00145

24 Feb 2021

FSC138

25 Feb 2021

Clause 4

Clause 4 a transitional arrangement for variations to the Code made by Item [1] of the Schedule.

The transition period is the period of time that commences on 25 February 2021 and ends on 25 February 2024.

The post-transition period is the period of time that commences 26 February 2024 and ends on 26 February 2026.

Subclause 4(1) provides that section 1.1.1—9 of the Code does not apply to the variations.

Subclause 4(2) provides that during the transition period a food product may be sold if the product complies with one of the following:

  1. the Code as in force without the above variations;
  2. the Code as amended by the above variations.

Subclause 4(3) provides that a food product packaged and labelled before the end of the transition period may be sold during the post-transition period if the product complies with one of the following:

  1. the Code as in force without the above variations;
  2. the Code as amended by the above variations.

\n```\n\n \n\nAmendment History\n\nThe Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.\n\nThese amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.\n\nAbout this compilation\n\nThis is compilation No. 16 of Standard 1.1.1 as in force on 2 September 2025 (up to Amendment No. 243). It includes any commenced amendment affecting the compilation to that date.\n\nPrepared by Food Standards Australia New Zealand on 2 September 2025.\n\nUncommenced amendments or provisions ceasing to have effect\n\nTo assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislation including or omitting those amendments and provided in the Amendment History once the date is passed.\n\nThe following abbreviations may be used in the table below:\n\nad = added or inserted am = amended\n\nexp = expired or ceased to have effect rep = repealed\n\nrs = repealed and substituted\n\nStandard 1.1.1 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00383 –- 31 March 2015) and has since been amended as follows:\n\n| Section affected | A’ment No. | FRL registrationGazette | Commencement(Cessation) | How affected | Description of amendment |\n| ------------------ | ---------- | ------------------------------------------------------------------------------------- | ----------------------- | ------------ | -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |\n| 1.1.1—2(2) | 157 | F2015L013911 Sept 2015FSC993 Sept 2015 | 1 March 2016 | am | Insertion of reference to new Standard 1.2.12. |\n| 1.1.1—2(2) | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | am | Corrections to names of standards. |\n| 1.1.1—2(2) | 161 | F2016L0012018 Feb 2016FSC10322 Feb 2016 | (19 Jan 2017) | rep | Reference to Standard 1.2.12. |\n| 1.1.1—2(2) | 165 | F2016L0136730 Aug 2016FSC1071 Sept 2016 | (1 July 2018) | rep | Reference to Standard 1.2.11. |\n| Note to 1.1.1—2(2) | 168 | F2017L0041411 April 2017FSC11013 April 2017 | 13 April 2017 | rs | To remove reference to Chapter 5. |\n| 1.1.1—2(2) | 168 | F2017L0041411 April 2017FSC11013 April 2017 | 13 April 2017 | rs | To remove reference to Standard 4.2.4A and Chapter 5. |\n| 1.1.1—3(1) | 165 | F2016L0136730 Aug 2016FSC1071 Sept 2016 | (1 July 2018) | rs | Note 1 to subsection to remove reference to Standard 1.2.11. |\n| 1.1.1—6(1) | 172 | F2017L011426 Sept 2017FSC1147 Sept 2017 | 7 Sept 2017 | am | Correction to typographical error. |\n| 1.1.1—6(2) | 172 | F2017L011426 Sept 2017FSC1147 Sept 2017 | 7 Sept 2017 | am | Correction to typographical error. |\n| 1.1.1—10(5) | 159 | F2015L019132 Dec 2015FSC1017 Dec 2015 | 1 March 2016 | ad | New paragraph (f) relating to raw apricot kernels. |\n| 1.1.1—10(6) | 159 | F2015L019132 Dec 2015FSC1017 Dec 2015 | 1 March 2016 | ad | New paragraph (i) and Note 4 following the subsection relating to raw apricot kernels. |\n| 1.1.1—11 | 172 | F2017L011426 Sept 2017FSC1147 Sept 2017 | 7 Sept 2017 | am | Correction to typographical error. |\n| 1.1.1—13 | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | am | Correction of numbering errors in the notes and examples. |\n| 1.1.1—2(2) | 182 | F2018L0159423 Nov 2018FSC12329 Nov 2018 | 29 Nov 2018 | am | Omit note under Schedule 22 |\n| 1.1.1—10(5)(f) | 189 | F2019L0160711 Dec 2019FSANZ Notification Circular 105-19 (Urgent Proposal)12 Dec 2019 | 12 Dec 2019 | am | Omitting and substituting paragraph 10(5)(f) |\n| 1.1.1—2(2) | 197 | F2021L0014524 Feb 2021FSC13825 Feb 2021 | 25 Feb 2021 | am | Omitting the words ‘Mandatory advisory statements’ from subsection 1.1.1—2(2) and substituting ‘Mandatory advisory statements and declarations’For application, saving and transitional provisions, see above table. |\n| 1.1.1—5(1)(b) | 200 | F2021L006842 June 2021FSC1413 June 2021 | 3 June 2021 | am | Omit ‘2014’, substitute ‘2019’. |\n| 1.1.1—3(Note)(iii) | 220 | F2023L0100411 July 2023FSC16019 July 2023 | 19 July 2023 | rs | Repeal and substitute Note 1 to subparagraph (iii) |\n| 1.1.1—5(1)(b) | 220 | F2023L0100411 July 2023FSC16019 July 2023 | 19 July 2023 | rs | Repeal and substitute Note 1 to subparagraph (iii) |\n| 1.1. 1— 2(2) | 214 | F2022L015868 Dec 2022FSC 1548 Dec 2022 | 8 December 2023 | ad | Insertion of new Standards 3.2.2A Food Safety Management Tools |\n| 1.1.1—2(2) | 229 | F2024L0089418 July 2024FSC 16922 July 2024 | 22 July 2024 | ad | Insertion of new Standard 2.8.3 Native bee honey |\n| 1.1.1—2(2) | 210 | F2022L0106412 Aug 2022FSC 15012 Aug 2022 | 12 February 2025 | ad | Insertion of new Standards 4.2.7, 4.2.8 and 4.2.9. |\n| 1.1.1—2(2) | 239 | F2025L0068918 June 2025FSC 17918 June 2025 | 18 June 2025 | ad | Insertion of new Standard 1.5.4. |\n| 1.1.1—2(2) | 239 | F2025L0068918 June 2025FSC 17918 June 2025 | 18 June 2025 | ad | Insertion of new Standard 3.4.1. |\n| 1.1.1—2(2) | 239 | F2025L0068918 June 2025FSC 17918 June 2025 | 18 June 2025 | ad | Insertion of new Schedule 25A. |\n| 1.1.1—10(5)(b) | 239 | F2025L0068918 June 2025FSC 17918 June 2025 | 18 June 2025 | rs | Repeal and substitute 1.1.1—10(5)(b) to include (b) and (ba). |\n| 1.1.1—10(6)(f) | 239 | F2025L0068918 June 2025FSC 17918 June 2025 | 18 June 2025 | rs | Repeal and substitute 1.1.1—10(6)(f) to include (f) and (fa). |\n| 1.1.1—15(1)(d) | 239 | F2025L0068918 June 2025FSC 17918 June 2025 | 18 June 2025 | rs | Repeal and substitute 1.1.1—15(1)(d) to include (d) and (e). |\n| 1.1.1—2(2) | 240 | F2025L0086118 July 2025FSC 18022 July 2025 | 22 July 2025 | rs | Repeal and substitute Standard 2.9.1 Infant formula products with Note Applies in Australia only |\n| 1.1.1—3(1) | 240 | F2025L0086118 July 2025FSC 18022 July 2025 | 22 July 2025 | rs | Repeal (vii) and substitute (vii), (viii) and (vix) |\n| 1.1.1—2 | 243 | F2025L0098826 August 2025FSC 1832 Sept 2025 | 2 Sept 2025 | rs | Replace Food produced using gene technology with Genetically modified food |\n| 1.1.1—10 | 243 | F2025L0098826 August 2025FSC 1832 Sept 2025 | 2 Sept 2025 | rs | Replace Food produced using gene technology with Genetically modified food |\n| 1.1.1—10 (Note 1) | 243 | F2025L0098826 August 2025FSC 1832 Sept 2025 | 2 Sept 2025 | rs | Replace Food produced using gene technology with Genetically modified food |","sortOrder":0}],"analysis":{"flash_summary_failed":{"failed":true,"reason":"A positive credit balance is required for all requests, including BYOK, so fallback providers remain available. Add credits at https://vercel.com/d?to=%2F%5Bteam%5D%2F%7E%2Fai%3Fmodal%3Dtop-up to continue.","source":"analysis-cron"},"flash_summary":{"complexity_score":6,"scope_assessment":{"changed":true,"description":"Yes. The Standard began as a structural and interpretive instrument for the Code but has been broadened over time by numerous amendments that add substantive subjects and transitional rules. The amendment history shows additions and replacements of specific Standards and Schedules (for example: insertion of Standards for native bee honey (A’ment No. 229, 2024), cell‑cultured foods and related Schedule 25A and Standard 1.5.4 (A’ment No. 239, June 2025), addition/revision of infant formula provisions and other detailed standards (A’ment No. 240, July 2025), and many other insertions). Those changes move the compilation from purely organisational and interpretive material toward a continuously updated gateway that records substantive permissions, prohibitions and transitional arrangements. Concretely, the Standard now not only explains how to read the Code, but also records which specific Standards apply or do not apply in each jurisdiction, special transitional regimes (e.g. the plain‑English allergen labelling transition, items registered F2021L00145), and identifications of newly regulated product categories (e.g. cell‑cultured foods). This expansion increases the Standard’s operational scope beyond its original structural role (see amendment entries cited in the Amendment History and the additions in 1.1.1—2 and related notes)."},"complexity_factors":["Cross-references to numerous other Standards and Schedules (structure lists Chapters 1–4 and Schedules 1–29)","Multiple jurisdictional carve-outs (items that apply in Australia only or New Zealand only) increasing conditional logic","Defined-term mechanics using asterisk convention and separate definitions Standard 1.1.2 (rules in 1.1.1—16 referencing 1.1.2—2)","Transitional and variation rules (12-month continuance plus instrument-specific transitional tables and multi-year transition for some variations)","External references to other Acts and the U.S. Code of Federal Regulations (section 1.1.1—5) that add interpretive dependencies","Several categories of prohibitions and permissions with overlapping scopes (e.g. food additives, processing aids, nutritive substances, novel foods) requiring cross-checking to other Standards (notes to 1.1.1—10(5) and (6))","Procedural detail on labelling, measurement and calculation methods (sections 1.1.1—6, 1.1.1—7, 1.1.1—8)","Amendment history showing frequent updates and insertions (many amendments across 2015–2025), which raises version-control complexity"],"plain_english_summary":"**What this instrument does (mechanically)\n\n- Establishes the structure and general rules of the Australia New Zealand Food Standards Code (the Code). It lists the Chapters, Parts, Standards and Schedules that make up the Code and sets out how the Code is to be read and interpreted (see section 1.1.1—2).\n\n- States where and when the Standard commences (commencement note) and tells users which interpretation Acts apply in each country (section 1.1.1—4).\n\n- Sets out the Code's geographic and subject application: food sold, processed, handled for sale or imported into Australia or New Zealand (section 1.1.1—3). It also records specific items that do or do not apply in New Zealand or Australia (Notes to 1.1.1—3 and the schedule of Standards).\n\n- Imposes the basic legal obligations that apply to food for sale: composition limits, prohibited ingredients and foods, labelling, information and packaging requirements, record-keeping and handling requirements where the Code says they apply (section 1.1.1—10; Division 4 overview and notes on enforcement).\n\n- Provides mechanics for particular labelling and measurement tasks: how to calculate and declare an \"average quantity\" (section 1.1.1—6), which units of measure to use (section 1.1.1—7), and rules about exact wording of mandatory warning statements (section 1.1.1—8).\n\n- Explains the effect of changes to the Code on foods already on the market (12‑month allowance for continued sale in many cases) and records special transitional arrangements where enacted (section 1.1.1—9 and transitional table).\n\n- Sets microbiological and identity/purity requirements by reference to particular Standards and Schedules (microbiological limits: section 1.1.1—11; identity and purity: section 1.1.1—15 and Schedule 3).\n\n- Explains how the Code cross‑refers to other instruments (Acts, Regulations and the U.S. Code of Federal Regulations where cited) and that FSANZ guidance is non‑binding (section 1.1.1—5).\n\n\nWho it affects, in plain terms\n\n- Food businesses and their suppliers: manufacturers, packers, importers, wholesalers, retailers and food service operators selling or handling food for sale in Australia or New Zealand (application: section 1.1.1—3 and Division 4 notes).\n\n- Importers of food into Australia and New Zealand: imported food must meet applicable Code requirements (section 1.1.1—12).\n\n- Regulators and enforcement agencies: State/Territory food authorities in Australia (listed in the notes to Division 4) and New Zealand enforcement under the Food Act 2014 (NZ) for provisions that are adopted in New Zealand (notes to 1.1.1—3 and Division 4 notes).\n\n\nWhy it matters (stated purpose and tested consequences)\n\n- Stated purpose: to provide a single, coherent instrument that organises and sets the general rules for all food standards that follow in the Code (section 1.1.1—2). That purpose is operational: it determines which standards apply, how to interpret them, and how changes take effect.\n\n- Practical consequences and trade‑offs:\n - Compliance obligations fall on food businesses: they must ensure composition, labelling, packaging and information meet the applicable standards before sale (composition and labelling obligations: section 1.1.1—10(3), (8); packaging safety: 1.1.1—10(11)). Those obligations generate direct costs (testing, label changes, reformulation, record-keeping) and ongoing administrative burdens. The Code builds in some easing of short‑term costs through transitional periods and 12‑month continuance rules when the Code is varied (section 1.1.1—9 and the transitional table).\n - Market entry and imports: importers must comply with the Code’s requirements for imported foods (section 1.1.1—12). That can raise administrative and testing costs for overseas suppliers and may affect decisions about which products are imported or how they are labelled for the Australian/New Zealand market.\n - Centralised permissions and prohibitions: the Code centralises permissioning for additives, nutritive substances, processing aids, novel foods, genetically modified foods, irradiation, kava, etc., by cross‑reference to specific Standards (notes to 1.1.1—10(5) and (6)). This reduces uncertainty about where to look for permissions, but also concentrates decision‑making in FSANZ processes and the standards themselves (affecting how quickly new technology or ingredients can be used in products).\n - Legal clarity vs operational complexity: the Standard aims to create uniformity (single instrument read‑together rule: 1.1.1—2(1)), which helps cross‑jurisdictional trade. At the same time, the Code contains many cross‑references, jurisdictional carve‑outs (parts that apply in Australia only or New Zealand only), and external references to other Acts and regulations, which increase the complexity of compliance (see section 1.1.1—2, notes and section 1.1.1—5).\n - Who pays and who decides: businesses pay for compliance (testing, labelling, packaging, record‑keeping). FSANZ (and Ministers via the legislative process) set and vary the standards; State/Territory authorities and New Zealand regulators enforce them (see Division 4 notes and section 1.1.1—3 for application differences).\n\n\nConcrete behaviour changes required of businesses\n\n- Check whether a product is permitted for sale and, if required, obtain pre‑market authorisation for novel, genetically modified or other specially regulated foods (see notes to 1.1.1—10(5) and relevant Standards in Part 1.5).\n- Ensure labels carry required statements in the exact words where mandated (1.1.1—8(1)), or only allowed modification where permitted (1.1.1—8(2)).\n- Calculate and declare average quantities using one of the permitted methods and keep records supporting the choice (1.1.1—6).\n- Ensure packaging and any materials in contact with food meet safety requirements and will not be swallowed or cause harm (1.1.1—10(11)).\n- Comply with microbiological limits for lots and other compositional limits (1.1.1—11 and 1.1.1—10(3)).\n\n\nImplementation and risk notes\n\n- Transitional relief: the Code includes a standard 12‑month toleration for foods that were compliant immediately before a variation (1.1.1—9), and specific transitional arrangements can be applied (see the transitional table for the plain‑English allergen labelling example and its extended transition in items affecting 2021–2026).\n- Jurisdictional differences increase compliance risk: some standards apply only in Australia or only in New Zealand (noted throughout 1.1.1—2 and the notes to 1.1.1—3). Businesses that trade across both jurisdictions must track these differences.\n- Administrative discretion and timing: many permissions and prohibitions are determined in detail by other Standards and Schedules. Changing permissions (e.g. for novel foods or cell‑cultured foods) requires amendments to those Standards; that is the mechanism by which new products enter or are excluded from the market (see notes to 1.1.1—10(5) and the amendment history entries such as those adding Standards for cell‑cultured foods and other subjects).\n\n\nKey sections to review for compliance\n\n- Structure and how to read the Code: 1.1.1—2. \n- Application (what food and where): 1.1.1—3. \n- How variations affect market: 1.1.1—9. \n- Basic composition, labelling and packaging rules (obligations on food for sale): 1.1.1—10. \n- Average quantity calculation for nutrition/label declarations: 1.1.1—6. \n- Units of measurement: 1.1.1—7. \n- Microbiological limits: 1.1.1—11. \n- Identity and purity requirements: 1.1.1—15. \n\nThis Standard is a foundational, organising instrument: it does not itself set all detailed composition or labelling rules (those are in the Standards and Schedules it lists) but it determines how those rules operate, who they apply to, how they are interpreted and how changes are implemented (see 1.1.1—2, 1.1.1—3, 1.1.1—9 and 1.1.1—10)."},"kimi_summary":{"content_quality":"ok","complexity_score":6,"scope_assessment":{"changed":true,"description":"The Standard has expanded significantly beyond its original 2016 commencement scope. Originally a structural and interpretative framework, it has accumulated substantial substantive content including: new food categories (cell-cultured foods added 2025, native bee honey 2024), new safety standards (Food Safety Management Tools 2023, cell-cultured food processing 2025), primary production standards for berries/leafy vegetables/melons (2025), and updated allergen labelling transitional arrangements (2021). The amendment history shows 25+ modifications, with recent amendments (239, 240, 243 in 2025) substantially altering prohibited food categories and restructuring infant formula provisions. The Standard now functions as both a roadmap AND an active regulatory instrument banning specific substances, rather than merely describing the Code's architecture."},"complexity_factors":["Extensive cross-referencing to other Standards (1.1.2, 1.3.1, 1.4.2, etc.) and external legislation (Acts Interpretation Act, Food Acts of 8 Australian jurisdictions, New Zealand Food Act 2014)","Bilateral application with nuanced territorial differences—16 specific provisions listed as not applying in New Zealand, plus one standard (2.9.6) that applies only in New Zealand","Multiple defined terms marked with asterisks (*novel food, *cell-cultured food, *agvet chemical) requiring reference to Standard 1.1.2","Complex transitional provisions with multiple time periods (transition period vs post-transition period) and conditional compliance pathways","Nested conditional logic in section 1.1.1—10 with 7 prohibited categories in subsection (5) and 10 prohibited ingredient categories in subsection (6), each with 'unless expressly permitted' exceptions","Dual interpretation regimes—Australian and New Zealand interpretation Acts apply simultaneously","Detailed amendment history table tracking 25+ amendments with specific commencement dates and cessation provisions"],"plain_english_summary":"This Standard is the foundational rulebook for the Food Standards Code in Australia and New Zealand: it sets the Code’s structure, who must comply (all food sold, processed or imported in both countries, with some NZ exceptions), core prohibitions (e.g., certain novel, irradiated or high‑caffeine foods), labelling and nutrition rules, and a 12‑month grace period for changes. It matters because it frames and makes enforceable the thousands of specific food safety, composition and labelling rules that affect manufacturers, importers, retailers, primary producers and consumers."}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-standard-1-1-1-structure-of-the-code-and-general-provision","history":"/api/acts/australia-new-zealand-food-standards-code-standard-1-1-1-structure-of-the-code-and-general-provision/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-standard-1-1-1-structure-of-the-code-and-general-provision/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-standard-1-1-1-structure-of-the-code-and-general-provision/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-standard-1-1-1-structure-of-the-code-and-general-provision/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-standard-1-1-1-structure-of-the-code-and-general-provision/documents"}}