{"id":"F2015L00402","name":"Australia New Zealand Food Standards Code – Standard 1.3.3 – Processing aids","slug":"f2015l00402","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":315740,"registerId":"commonwealth-F2015L00402-current","compilationNumber":null,"startDate":"2026-04-08","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code – Standard 1.3.3 – Processing aids","content":"Standard 1.3.3 Processing aids\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\nNote 3 Paragraph 1.1.1—10(6)(c) provides that a food for sale must not have, as an ingredient or a component, a substance that is used as a processing aid, unless expressly permitted by this Code. Section 1.1.2—13 defines the expression ‘used as a processing aid’. This Standard contains the relevant permissions.\n\nDivision 1 Preliminary\n\n1.3.3—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Standard 1.3.3 – Processing aids.\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\n1.3.3—2 Definitions\n\nNote Section 1.1.2—13 (Definition of used as a processing aid) provides as follows:\n\nReferences to substances that are used as a processing aid\n\n(1) In this Code, a reference to a substance that is used as a processing aid in relation to a food is a reference to a substance that is used during the course of processing:\n\n(a) to perform a technological purpose in the course of processing; and\n\n(b) does not perform a technological purpose in the food for sale; and\n\n(c) is identified in subsection (3).\n\nReferences to foods that are used as a processing aid\n\n(2) In this Code, a reference to a food that is used as a processing aid in relation to another food:\n\n(a) is a reference to a food that:\n\n    (i) is not a substance identified in subsection (3); and\n    (ii) is used or added to the other food during the course of processing to perform a technological purpose in the course of processing; and\n    (iii) does not perform a technological purpose in the food for sale; and\n\n(b) is a reference to so much of the food as is necessary to perform the technological purpose.\n\nNote 1 This Code does not prohibit the use of foods as processing aids (other than foods that are substances referred to in subsection (3)). There are special labelling requirements that apply in relation to foods and substances that are used as processing aids—see paragraphs 1.2.4—3(2)(d), 1.2.4—3(2)(e) and subparagraph 1.2.8—5(a)(vii).\n\nNote 2 If a food is used as a processing aid in relation to another food, and the amount of the food used is greater than the amount that is necessary to perform the technological purpose, the excess amount of the food is not taken to be used as a processing aid in the other food and is not exempted from a requirement to declare ingredients—see section 1.2.4—3(2)(e).\n\n(3) For subsections (1) and (2), the substances are the following:\n\n(a) a substance that is listed in Schedule 18;\n\n(b) an additive permitted at GMP.\n\nNote ‘additive permitted at GMP’ is a defined term—see section 1.1.2—11.\n\n1.3.3—3 Permission to use substance as processing aid\n\nA substance may be used as a processing aid in relation to food if:\n\n(a) the substance is permitted to be used as a processing aid for that food by this Standard; and\n\n(b) the proportion of the substance that is used is no more than the maximum level necessary to achieve the technological purpose under conditions of GMP.\n\nNote No permission is required to use a food (other than a substance referred to in paragraph (2)(a) of the definition of used as a food additive) as a processing aid.  \n\nDivision 2 Processing aids that may be used with any food\n\n1.3.3—4 Generally permitted processing aids for all foods\n\n(1) A substance listed in subsection (2) may be \\*used as a processing aid in any food if it is used at a level necessary to achieve a technological purpose in the processing of that food.\n\n(2) For subsection (1), the substances are:\n\n(a) an \\*additive permitted at GMP; or\n\n(b) any substance listed in section S18—2.\n\nRestriction on the use of carbon monoxide in the processing of fish\n\n(3) Despite subsection (1), carbon monoxide (other than carbon monoxide that is naturally present or occurring in smoke used in the processing of fish) must not be used in the processing of fish if its use results in a change to or fixes the colour of the flesh of the fish.\n\n1.3.3—5 Processing aids for certain purposes for all foods\n\nA substance listed in section S18—3 may be \\*used as a processing aid in any food, if the substance is:\n\n(a) used to perform a technological purpose listed in relation to that substance; and\n\n(b) not present in the food at a level greater than the maximum permitted level indicated in the corresponding row of the table.\n\nNote The purposes listed in section S18—3 are the following:\n\n anti-foaming;\n\n catalysis;\n\n decolouring, clarifying, filtering or adsorbing;\n\n desiccating;\n\n ion exchange;\n\n lubricating, releasing or anti-stick;\n\n a carrier, solvent or diluent.\n\n1.3.3—6 Enzymes\n\nAn enzyme listed in section S18—4 may be \\*used as a processing aid to perform any technological purpose if the enzyme is derived from the corresponding source specified in the table.\n\nNote 1 Section S18—4 lists enzymes of animal origin, enzymes of plant origin and enzymes of microbial origin.\n\n1.3.3—7 Microbial nutrients and microbial nutrient adjuncts\n\nA substance listed in section S18—5 may be \\*used as a processing aid to perform the technological purpose of a microbial nutrient or a microbial nutrient adjunct in the course of manufacture of any food.\n\nDivision 3 Processing aids that can be used with specified foods\n\n1.3.3—8 Processing aids for water\n\nA substance listed in section S18—6 may be \\*used as a processing aid in the course of manufacture of:  \n\n(a) packaged water; or\n\n(b) water that is used as an ingredient;\n\nif the substance is not present in the water at a level greater than the maximum permitted indicated in the corresponding row of the table.\n\nNote This section contains the permissions for fluoride to be used in water that is used as an ingredient in other foods, but not in water presented in packaged form. Standard 2.6.2 contains a permission to add fluoride to water presented in packaged form.\n\n1.3.3—9 Bleaching, washing and peeling agents—various foods\n\nA substance listed in section S18—7 may be \\*used as a processing aid to perform the technological purpose of:\n\n(a) a bleaching agent; or\n\n(b) a washing agent; or\n\n(c) a peeling agent;\n\nfor a food if the substance:\n\n(d) is used in relation to a food listed in the corresponding row of the table; and\n\n(e) is not present in the food at a level greater than the maximum permitted indicated in the corresponding row of the table.\n\n1.3.3—10 Extraction solvents—various foods\n\nA substance listed in section S18—8 may be \\*used as a processing aid to perform the technological purpose of an extraction solvent if the substance:\n\n(a) is used in relation to a food listed in the corresponding row of the table; and\n\n(b) is not present in the food at a level greater than the maximum permitted indicated in the corresponding row of the table.\n\n1.3.3—11 Processing aids that perform various technological purposes\n\nA substance specified in a row in the table to section S18—9 may be \\*used as a processing aid:\n\n(a) in relation to:\n\n    (i) if a food is specified in that row—that food; or\n    (ii) if no food is specified in that row—any food; and\n\n(b) for the corresponding technological purpose specified in that row; and\n\n(c) if the substance is not present in the food at a level greater than the maximum permitted level indicated in that row.\n\n1.3.3—12 Microbial control agent—dimethyl dicarbonate\n\n(1) Dimethyl dicarbonate may be \\*used as a processing aid to perform the technological purpose of a microbial control agent during the manufacture of a food for sale listed in section S18—10 at a concentration no greater than the corresponding maximum permitted addition level indicated in the table.\n\n(2) Dimethyl dicarbonate must not be present in a food for sale.\n\n1.3.3—13 Antimicrobial agent—cetylpyridinium chloride\n\nCetylpyridinium chloride may be \\*used as a processing aid to perform the technological purpose of an antimicrobial agent during the processing of a food for sale listed in section S18—11 if:\n\n1.  cetylpyridinium chloride is not present in the food at a level greater than the maximum permitted level indicated in that section for that food; and\n2.  any conditions for use specified in that section are complied with.\n\n1.3.3—14 Fermentation aid—a fermented preparation of Lentinula edodes (shiitake mushroom) mycelia\n\n(1) In this section, a fermented preparation means a fermented preparation of Lentinula edodes (shiitake mushroom) mycelia.\n\n(2) A fermented preparation may be \\*used as a processing aid to perform the technological purpose of a fermentation aid in fermentation of any of the following foods if the conditions listed in subsections (3) and (4) are complied with:\n\n(a) pea protein;\n\n(b) rice protein;\n\n(c) pea and rice protein.\n\n(3) The proportion of the fermented preparation that is used is no more than the maximum level necessary to achieve the technological purpose listed in subsection (2) under conditions of GMP.\n\n(4) The fermented preparation must be produced from a glycerol stock of Lentinula edodes (shiitake mushroom) mycelia that complies with each of the following specifications:\n\n(a) species—Lentinula edodes;\n\n(b) arsenic—not more than 10 µg/kg;\n\n(c) cadmium—not more than 5 µg/kg\n\n(d) lead—not more than 5 µg/kg;\n\n(e) mercury—not more than 5 µg/kg;\n\n(f) aerobic plate count—not more than 10 cfu/g.\n\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. 5 of Standard 1.3.3 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 Legislative Instruments 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 1.3.3 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00402 –- 31 March 2015) and has since been amended as follows:\n\n| Section affected | A’ment No. | FRLI registrationGazette                   | Commencement(Cessation) | How affected | Description of amendment                                                                        |\n| ---------------- | ---------- | ------------------------------------------ | ----------------------- | ------------ | ----------------------------------------------------------------------------------------------- |\n| 1.3.3—3          | 157        | F2015L013741 Sept 2015FSC993 Sept 2015     | 1 March 2016            | am           | Correction of typographical error.                                                              |\n| 1.3.3—13         | 211        | F2022L0112526 Aug 2022FSC1511 Sept 2022    | 1 September 2022        | ad           | Anti-microbial agent—cetylpyridinium chloride                                                   |\n| 1.3.3—13         | 220        | F2023L0100411 July 2023FSC16019 July 2023  | 19 July 2023            | am           | Omit “anti-microbial” wherever occurring, substitute “antimicrobial”                            |\n| 1.3.3-14         | 240        | F2025L0085621 July 2025FSC 18022 July 2025 | 22 July 2025            | ad           | Insert Fermentation aid—a fermented preparation of Lentinula edodes (shiitake mushroom) mycelia |\n| 1.3.3—6 (Note 2) | 243        | F2025L0098826 August 2025FSC1832 Sept 2025 | 2 September 2025        | rep          | Note 2                                                                                          |","sortOrder":0}],"analysis":{"flash_summary":{"complexity_score":5,"scope_assessment":{"changed":true,"description":"The scope has been expanded since original publication by amendments adding new permitted processing aids and specific permissions—for example the antimicrobial agent cetylpyridinium chloride was added (Amendment No. 211, amended 220) and a fermented shiitake mycelia preparation was inserted (Amendment No. 240). A Note was also repealed (Amendment No. 243). These changes increase the range of permitted processing aids and introduce specific production and contaminant requirements (see Amendment History entries for ss 1.3.3‑13 and 1.3.3‑14)."},"complexity_factors":["Extensive cross‑referencing to Schedule S18 for lists and tables (creates reliance on external schedules for substance details).","Use of qualitative limits (‘no more than the maximum necessary’ under GMP) that require operational judgment and documentation (s 1.3.3‑3).","Varied categories with differing rules (general permits, purpose‑specific lists, enzymes, solvents, microbial agents) increasing compliance permutations (ss 1.3.3‑4 to 1.3.3‑13).","Specific production and contaminant specifications for certain aids (e.g. shiitake fermented preparation metals and microbial counts in s 1.3.3‑14(4)), requiring testing and supplier controls.","Prohibitions and special conditions (e.g. carbon monoxide restriction in s 1.3.3‑4(3); dimethyl dicarbonate must not be present in the final food in s 1.3.3‑12(2)) that add measurement and verification burdens.","Interactions with labelling and ingredient declaration rules (see notes referencing ss 1.1.2‑13 and 1.2.4‑3) mean compliance requires coordination across multiple Code provisions.","Amendment history and staggered commencements require tracking of temporal applicability for different permissions (Amendments 211, 220, 240, 243)."],"plain_english_summary":"This Standard lists which substances may be used as processing aids in foods, sets maximum residual levels and Good Manufacturing Practice (GMP) limits, and gives specific permissions for categories such as enzymes, extraction solvents, antimicrobial agents, fluoride in ingredient water and a shiitake fermentation preparation. It also forbids certain uses (for example, carbon monoxide that fixes fish colour).\n\nIt affects food processors, ingredient suppliers and regulators: processors must verify permitted status and keep residues within specified or GMP limits (see ss 1.3.3‑3 and 1.3.3‑4–14), bearing compliance, testing and recordkeeping costs."},"flash_summary_failed":{"failed":true,"reason":"Unauthenticated. Configure AI_GATEWAY_API_KEY or use a provider module. Learn more: https://ai-sdk.dev/unauthenticated-ai-gateway","source":"analysis-cron"},"kimi_summary":{"content_quality":"ok","complexity_score":6,"scope_assessment":{"changed":true,"description":"The Standard has expanded beyond its original framework of general processing aid permissions. The amendment history shows incremental additions of highly specific, technical provisions: antimicrobial agents for poultry (2022), and most notably a detailed fermentation aid provision for shiitake mushroom mycelia in plant protein production (2025). This latter addition includes microbiological specifications and heavy metal limits that resemble additive or ingredient standards rather than traditional processing aid permissions. The Standard has evolved from a broad permissions framework to include niche, product-specific technical regulations that border on ingredient approval territory."},"complexity_factors":["Heavy reliance on external schedules (S18-2 through S18-11) which are not included in the provided text — the Standard is essentially a framework pointing to tables elsewhere in the Code","Nested conditional logic: permissions depend on multiple cumulative conditions (technological purpose + maximum permitted level + specific food type + GMP compliance)","Cross-references to at least 6 other sections of the Code (1.1.1—3, 1.1.1—10, 1.1.2—11, 1.1.2—13, 1.2.4—3, 1.2.8—5) and Standard 2.6.2","Dual definition structure for 'used as a processing aid' with separate tracks for substances vs foods, plus a carve-out list in subsection (3)","Specific technical restrictions with precise measurement requirements (e.g., arsenic limits in shiitake preparation specified in micrograms per kilogram, aerobic plate counts in colony forming units)","Exception to general permission in section 1.3.3—4(3) regarding carbon monoxide in fish processing"],"plain_english_summary":"This Standard defines and regulates processing aids — substances used during food manufacture that don’t have a technological function in the finished product. It lists permitted aids, sets limits and GMP requirements, and bans specified uses, with special conditions for certain agents.\n\nIt applies to food manufacturers and importers in Australia and New Zealand and protects consumers by ensuring safe, appropriate use of these substances."}},"importantCases":[],"_links":{"self":"/api/acts/f2015l00402","history":"/api/acts/f2015l00402/history","analysis":"/api/acts/f2015l00402/analysis","conflicts":"/api/acts/f2015l00402/conflicts","importantCases":"/api/acts/f2015l00402/important-cases","documents":"/api/acts/f2015l00402/documents"}}