Australia New Zealand Food Standards Code – Schedule 19 – Maximum levels of contaminants and natural toxicants

This Schedule (Australia New Zealand Food Standards Code , Schedule 19) sets numeric maximum levels for specified contaminants and natural toxicants in listed foods, and prescribes calculation and sampling rules for measuring certain contaminants, most notably mercury in fish, crustacea and molluscs. The instrument is presented as a standard under the Food Standards Australia New Zealand Act 1991 (Cth) and forms part of the Australia New Zealand Food Standards Code (see the Note at the head of the Schedule and S19,1). The Schedule commenced on 1 March 2016 (S19,1 and the commencement note).

Mechanically, the Schedule contains:

definitions relevant to the Schedule (S19,2);
rules about how to calculate contaminant levels for the purposes of the maximums, including special rules for seaweed and dried or concentrated foods (S19,3);
tables of maximum levels for metal contaminants (S19,4), non-metal contaminants (S19,5) and natural toxicants (S19,6);
specific methodology and sample-size and sampling-unit rules for determining mean and maximum mercury levels in fish, crustacea and molluscs (S19,7).

The Schedule operates as part of Standard 1.4.1 and is called in by subsection 1.4.1,3(1) (it "lists contaminants and natural toxicants for food for subsection 1.4.1,3(1)"), and subsection 1.4.1,3(2) (the Schedule “sets out the requirements for and method of calculating the level of mercury in fish” , see the Note immediately after S19,1). The Schedule does not itself set out general enforcement mechanisms or sanctions; it is a numerical standard to be applied under the Food Standards Code framework.

The Schedule also records that the Code provisions apply in New Zealand by incorporation or adoption under the New Zealand Food Act 2014 (NZ) (headnote Note 2). A separate New Zealand standard (New Zealand Food (Tutin in Honey) Standard 2010) is noted as providing options for demonstrating compliance with the tutin limit for honey (S19,6 note).

Schedule 19 Maximum levels of contaminants and natural toxicants

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.

Maximum levels of contaminants and natural toxicants are regulated by subsection 1.1.1—10(6) and Standard 1.4.1. This Standard lists contaminants and natural toxicants for food for subsection 1.4.1—3(1), and sets out the requirements for and method of calculating the level of mercury in fish for subsection 1.4.1—3(2).

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.

S19—1 Name

This Standard is Australia New Zealand Food Standards Code – Schedule 19 – Maximum levels of contaminants and natural toxicants.

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.

S19—2 Definitions

In this Schedule:

arsenic is taken to be a metal.

ergot means the sclerotium or dormant winter form of the fungus Claviceps purpurea.

honey includes comb honey.

hydrocyanic acid, total means all hydrocyanic acid including hydrocyanic acid evolved from cyanogenic glycosides and cyanohydrins during or following enzyme hydrolysis or acid hydrolysis.

MU means the unit of measurement for neurotoxic shellfish poisons described in Recommended procedures for examination of seawater and shellfish, Irwin N. (ed) fourth edition, American Public Health Association Inc.

ready-to-eat cassava chips means the product made from sweet cassava that is represented as ready for immediate consumption with no further preparation required, and includes crisps, crackers and ‘vege’ crackers.

Note In this Code (see section 1.1.2—3):

honey means the natural sweet substance produced by honey bees from the nectar of blossoms or from secretions of living parts of plants or excretions of plant sucking insects on the living parts of plants, which honey bees collect, transform and combine with specific substances of their own, store and leave in the honey comb to ripen and mature.

S19—3 Calculating levels of contaminants and toxicants

(1) In this Schedule:

(a) a reference to a metal is taken to include a reference to each chemical species of that metal; and

(b) for a food for which only a portion is ordinarily consumed—a reference to the food is taken to be a reference to that portion; and

(d) subject to subsection S19—7(3), if food other than seaweed is dried, dehydrated or concentrated—calculations are to be based on the food or its ingredients prior to drying, dehydration or concentration.

(2) For paragraph (1)(d), calculations must be based on 1 or more of:

(a) the manufacturer’s analysis of the food; or

(b) the actual amount or *average quantity of water in the ingredients of the food; or

S19—4 Maximum levels of metal contaminants

Note For mean levels of mercury in fish, crustacea and molluscs, see section S19—7.

For each metal contaminant listed below, the maximum level (in mg/kg) for a particular food is listed in relation to that food:

Maximum levels of metal contaminants

<table cellspacing="0" cellpadding="0" style="margin-left:5.4pt; border-collapse:collapse"><thead><tr><td style="width:109.7pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Contaminant</span></p></td><td style="width:208.9pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Food</span></p></td><td style="width:59.5pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Maximum level</span></p></td></tr></thead><tbody><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Aluminium</span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Infant formula, follow-on formula and special medical purpose product for infants (other than special medical purpose product for infants formulated for pre-term infants)</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.5</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Soy-based infant formula products</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Special medical purpose product for infants formulated for pre-term infants</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.2</span></p></td></tr><tr><td style="width:109.7pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Arsenic (total)</span></p></td><td style="width:208.9pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Cereal grains and milled cereal products (as specified in Schedule 22 - except sweet corns)</span></p></td><td style="width:59.5pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td></tr><tr><td style="width:109.7pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Salt</span></p></td><td style="width:59.5pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.5</span></p></td></tr><tr><td rowspan="4" style="width:109.7pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Arsenic (inorganic)</span></p></td><td style="width:208.9pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Crustacea</span></p></td><td style="width:59.5pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2</span></p></td></tr><tr><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Fish</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2</span></p></td></tr><tr><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Molluscs</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td></tr><tr><td style="width:208.9pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Seaweed</span></p></td><td style="width:59.5pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td></tr><tr><td style="width:109.7pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Cadmium</span></p></td><td style="width:208.9pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Amaranth, grain</span></p></td><td style="width:59.5pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Chinese cabbage (Pe-tsai)</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Chocolate and cocoa products</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.5</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Kidney of cattle, sheep and pig</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2.5</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Leafy vegetables (as specified in Schedule 22)</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Liver of cattle, sheep and pig</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1.25</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Meat of cattle, sheep and pig (excluding offal)</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.05</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Molluscs (excluding dredge/bluff oysters and queen scallops)</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Peanuts</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.5</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Rice</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Root and tuber vegetables (as specified in Schedule 22)</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Salt</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.5</span></p></td></tr><tr><td style="width:109.7pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Wheat</span></p></td><td style="width:59.5pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Lead</span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Brassicas</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.3</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Cereals (except sweet corns), pulses and legumes</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.2</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Edible offal of cattle, sheep, pig and poultry</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.5</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Fish</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.5</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Fruit</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Infant formula products</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.01</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Meat of cattle, sheep, pig and poultry (excluding offal)</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Molluscs</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Salt</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2</span></p></td></tr><tr><td style="width:109.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p><span></span></p></td><td style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Sweet corns</span></p></td><td style="width:59.5pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Vegetables (except brassicas)</span></p></td><td style="width:59.5pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span>Mercury</span></p></td><td style="width:208.9pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Fish, crustacea and molluscs</span></p></td><td style="width:59.5pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>See S19—7</span></p></td></tr><tr><td style="width:109.7pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.9pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Salt</span></p></td><td style="width:59.5pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.1</span></p></td></tr><tr><td style="width:109.7pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Tin</span></p></td><td style="width:208.9pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>All canned foods</span></p></td><td style="width:59.5pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>250</span></p></td></tr></tbody></table>

S19—5 Maximum levels of non-metal contaminants

For each non-metal contaminant listed below, the maximum level (in mg/kg unless specified otherwise) for a particular food is listed in relation to that food:

Maximum levels of non-metal contaminants

<table cellspacing="0" cellpadding="0" style="width:448.35pt; margin-left:12.5pt; border-collapse:collapse"><thead><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Contaminant</span></p></td><td style="width:208.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Food</span></p></td><td colspan="3" style="width:69.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Maximum level</span></p></td></tr></thead><tbody><tr><td style="width:138.05pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Acrylonitrile</span></p></td><td style="width:208.45pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>All food</span></p></td><td colspan="3" style="width:69.45pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.02</span></p></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Aflatoxin</span></p></td><td style="width:208.45pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Peanuts</span></p></td><td colspan="3" style="width:69.45pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.015</span></p></td></tr><tr><td style="width:138.05pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.45pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Tree nuts (as specified in Schedule 22)</span></p></td><td colspan="3" style="width:69.45pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.015</span></p></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Amnesic shellfish poisons (Domoic acid equivalent)</span></p></td><td style="width:208.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Bivalve molluscs</span></p></td><td colspan="3" style="width:69.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>20</span></p></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>3-chloro-1,2-propanediol</span></p></td><td style="width:208.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Soy sauce and oyster sauce</span></p></td><td colspan="3" style="width:69.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.2</span><br><span>calculated on a 40% dry matter content</span></p></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Diarrhetic shellfish poisons (Okadaic acid equivalent)</span></p></td><td style="width:208.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Bivalve molluscs</span></p></td><td colspan="3" style="width:69.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.16</span></p></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1,3-dichloro-2-propanol</span></p></td><td style="width:208.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Soy sauce and oyster sauce</span></p></td><td colspan="3" style="width:69.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.005</span><br><span>calculated on a 40% dry matter content</span></p></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Ergot</span></p></td><td style="width:208.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Cereal grains</span></p></td><td colspan="3" style="width:69.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>500</span></p></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Methanol</span></p></td><td style="width:208.45pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Red wine, white wine and fortified wine</span></p></td><td colspan="3" style="width:69.45pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>3 g methanol / L of ethanol</span></p></td></tr><tr><td style="width:138.05pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.45pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Whisky, rum, gin and vodka</span></p></td><td colspan="3" style="width:69.45pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.4 g methanol / L of ethanol</span></p></td></tr><tr><td style="width:138.05pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:208.45pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Other spirits, fruit wine, vegetable wine and mead</span></p></td><td colspan="3" style="width:69.45pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>8 g methanol / L of ethanol</span></p></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Neurotoxic shellfish poisons</span></p></td><td style="width:208.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Bivalve molluscs</span></p></td><td colspan="3" style="width:69.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>200 MU/kg</span></p></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Paralytic shellfish poisons (Saxitoxin dihydrochloride equivalent)</span></p></td><td style="width:208.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Bivalve molluscs</span></p></td><td colspan="3" style="width:69.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.8</span></p></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Phomopsins</span></p></td><td colspan="2" style="width:208.9pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Lupin seeds and the products of lupin seeds</span></p></td><td style="width:67.15pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.005</span></p></td><td style="border-top:0.75pt solid #000000; vertical-align:top"></td></tr><tr><td rowspan="5" style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Polychlorinated biphenyls, total</span></p></td><td colspan="2" style="width:208.9pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Mammalian fat</span></p></td><td style="width:67.15pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.2</span></p></td><td style="vertical-align:top"></td></tr><tr><td colspan="2" style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Poultry fat</span></p></td><td style="width:67.15pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.2</span></p></td><td style="vertical-align:top"></td></tr><tr><td colspan="2" style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Milk and milk products</span></p></td><td style="width:67.15pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.2</span></p></td><td style="vertical-align:top"></td></tr><tr><td colspan="2" style="width:208.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Eggs</span></p></td><td style="width:67.15pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.2</span></p></td><td style="vertical-align:top"></td></tr><tr><td colspan="2" style="width:208.9pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Fish</span></p></td><td style="width:67.15pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.5</span></p></td><td style="vertical-align:top"></td></tr><tr><td style="width:138.05pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Vinyl chloride</span></p></td><td colspan="2" style="width:208.9pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>All food except packaged water</span></p></td><td style="width:67.15pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.01</span></p></td><td style="vertical-align:top"></td></tr><tr style="height:0pt"><td style="width:148.85pt"></td><td style="width:219.25pt"></td><td style="width:0.45pt"></td><td style="width:77.95pt"></td><td style="width:1.85pt"></td></tr></tbody></table>

S19—6 Maximum levels of natural toxicants

(1) For each natural toxicant listed below, the maximum level (in mg/kg) for a particular food is listed in relation to that food:

Maximum levels of natural toxicants

Natural toxicant	Food	Maximum level
Agaric acid	Food containing mushrooms	100
	Alcoholic beverages	100
Aloin	Alcoholic beverages	50
Berberine	Alcoholic beverages	10
Coumarin	Alcoholic beverages	10
Hypericine	Alcoholic beverages	2
Lupin alkaloids	Lupin flour, lupin kernel flour, lupin kernel meal and lupin hulls	200
Pulegone	Confectionery	350
	Beverages	250
Quassine	Alcoholic beverages	50
Quinine	Mixed alcoholic drinks not elsewhere classified	300
	Tonic drinks, bitter drinks and quinine drinks	100
	Wine based drinks and reduced alcohol wines	300
Safrole	Food containing mace and nutmeg	15
	Meat products	10
	Alcoholic beverages	5
Santonin	Alcoholic beverages	1
Sparteine	Alcoholic beverages	5
Thujones (alpha and beta)	Sage stuffing	250
	Bitters	35
	Sage flavoured foods	25
	Alcoholic beverages	10

(2) For each natural toxicant listed below, the maximum level (in mg/kg) for a particular food is listed in relation to that food:

Maximum levels of natural toxicants

Natural toxicant	Food	Maximum level
Erucic acid	Edible oils	20 000
Histamine	Fish and fish products	200
Hydrocyanic acid, total	Confectionery	25
	Stone fruit juices	5
	Marzipan	50
	Ready-to-eat cassava chips	10
	Alcoholic beverages	1 mg per 1% alcohol content
Tutin	Honey	0.7

Note The New Zealand Food (Tutin in Honey) Standard 2010 also regulates beekeepers, packers and exporters of honey in New Zealand. It provides options for demonstrating compliance with the maximum level for tutin in honey set by section 1.4.1—3.

S19—7 Mean and maximum levels of mercury in fish, crustacea and molluscs

(1) For subsection 1.4.1—3(2), the following table applies:

<table cellspacing="0" cellpadding="0" style="width:453.6pt; margin-right:auto; margin-left:auto; border-collapse:collapse"><tbody><tr><td style="width:95.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>For:</span></p></td><td style="width:150.6pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>if:</span></p></td><td style="width:82.6pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>the mean level of mercury in sample units must be no greater than:</span></p></td><td style="width:81.75pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>the maximum level of mercury in any sample unit must be no greater than:</span></p></td></tr><tr><td rowspan="3" style="width:95.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>gemfish, billfish (including marlin), southern bluefin tuna, barramundi, ling, orange roughy, rays and all species of shark;</span></p></td><td style="width:150.6pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblPara"><span>(a)</span><span style="width:8.85pt; text-indent:0pt; display:inline-block"> </span><span>both of the following are satisfied:</span></p><p class="FSCtblSubpara"><span>(i)</span><span style="width:11.86pt; text-indent:0pt; display:inline-block"> </span><span>10 or more sample units are available;</span></p><p class="FSCtblSubpara"><span>(ii)</span><span style="width:9.86pt; text-indent:0pt; display:inline-block"> </span><span>the concentration of mercury in any sample unit is greater than 1.0 mg/kg:</span></p></td><td style="width:82.6pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1.0 mg/kg</span><span></span></p></td><td style="width:81.75pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1.5 mg/kg</span></p></td></tr><tr><td style="width:150.6pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblPara"><span>(b)</span><span style="width:8.85pt; text-indent:0pt; display:inline-block"> </span><span>5 sample units are available:</span></p></td><td style="width:82.6pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1.0 mg/kg</span></p></td><td style="width:81.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>(no level set)</span></p></td></tr><tr><td style="width:150.6pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblPara"><span>(c)</span><span style="width:9.36pt; text-indent:0pt; display:inline-block"> </span><span>there are insufficient samples to analyse in accordance with subsection S19—7(2):</span></p></td><td style="width:82.6pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:81.75pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1.0 mg/kg</span></p></td></tr><tr><td rowspan="3" style="width:95.45pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>other fish, fish products, crustacea and molluscs;</span></p></td><td style="width:150.6pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblPara"><span>(a)</span><span style="width:8.85pt; text-indent:0pt; display:inline-block"> </span><span>both of the following are satisfied:</span></p><p class="FSCtblSubpara"><span>(i)</span><span style="width:11.86pt; text-indent:0pt; display:inline-block"> </span><span>10 or more sample units are available;</span></p><p class="FSCtblSubpara"><span>(ii)</span><span style="width:9.86pt; text-indent:0pt; display:inline-block"> </span><span>the concentration of mercury in any sample unit is greater than 1.0 mg/kg:</span></p></td><td style="width:82.6pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.5 mg/kg</span></p><p class="FSCbasetbl"><span></span></p></td><td style="width:81.75pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1.5 mg/kg</span></p></td></tr><tr><td style="width:150.6pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblPara"><span>(b)</span><span style="width:8.85pt; text-indent:0pt; display:inline-block"> </span><span>5 sample units are available:</span></p></td><td style="width:82.6pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0.5 mg/kg</span></p></td><td style="width:81.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>(no level set)</span></p></td></tr><tr><td style="width:150.6pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblPara"><span>(c)</span><span style="width:9.36pt; text-indent:0pt; display:inline-block"> </span><span>there are insufficient samples to analyse in accordance with subsection S19—7(2):</span></p></td><td style="width:82.6pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCbasetbl"><span></span></p></td><td style="width:81.75pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1.0 mg/kg</span></p></td></tr></tbody></table>

(2) For the table in subsection (1), calculations must be done on the basis of the following number of sample units:

(a) for fish other than crustacea or molluscs:

(i) for a \*lot of not more than 5 tonnes—10;
(ii) for a lot of more than 5 but not more than 10 tonnes—15;
(iii) for a lot of more than 10 but not more than 30 tonnes—20;
(iv) for a lot of more than 30 but not more than 100 tonnes—25;
(v) for a lot of more than 100 but not more than 200 tonnes—30;
(vi) for a lot of more than 200 tonnes—40;

(b) for crustacea and molluscs:

(i) for a lot of not more than 1 tonne—10;
(ii) for a lot of more than 1 but not more than 5 tonnes—15;
(iii) for a lot of more than 5 but not more than 30 tonnes—20;
(iv) for a lot of more than 30 but not more than 100 tonnes—25;
(v) for a lot of more than 100 tonnes—30;

(3) In this section, the mercury content of dried or partially dried fish must be calculated on an 80% moisture basis.

Definition of sample unit

(4) In this section:

sample unit means a sample:

(a) that has been randomly selected from the *lot being analysed; and

(b) that has been taken from the edible portion of a fish, mollusc or crustacean, whether packaged or otherwise; and

(5) Each sample unit must be taken from a separate fish, mollusc, crustacean or package of fish product.

____________________

Application, saving and transitional provisions

The table below details information on application, saving or transitional provisions in instruments affecting this Standard.

<table cellspacing="0" cellpadding="0" style="width:455.1pt; border:0.75pt solid #000000; border-collapse:collapse"><tbody><tr style="height:23.45pt"><td style="width:41.35pt; border-right:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:top"><p style="margin-bottom:2pt; font-size:8pt"><span style="font-weight:bold">Instrument items affected</span></p></td><td style="width:27.15pt; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:top"><p style="margin-bottom:2pt; font-size:8pt"><span style="font-weight:bold">A’ment No.</span></p></td><td style="width:50pt; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:top"><p style="margin-bottom:2pt; font-size:8pt"><span style="font-weight:bold">FRLI registration</span></p><p style="margin-bottom:2pt; font-size:8pt"><span style="font-weight:bold">Gazette</span></p></td><td style="width:57pt; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:top"><p style="margin-bottom:2pt; font-size:8pt"><span style="font-weight:bold">Instrument’s transitional provision</span></p></td><td style="width:228.35pt; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:top"><p style="margin-bottom:2pt; font-size:8pt"><span style="font-weight:bold">Description of transitional arrangement</span></p></td></tr><tr style="height:18.65pt"><td colspan="5" style="width:444.25pt; border-top:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:middle"><p style="margin-bottom:2pt; font-size:9pt"><span style="font-weight:bold; font-style:italic">Food Standards (Proposal P1028 – Infant Formula Products – Consequential Amendments) Variation</span></p></td></tr><tr><td style="width:41.35pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:top"><p style="font-size:8pt"><span>Items [22] and [23] of Schedule 2</span></p></td><td style="width:27.15pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:top"><p style="margin-left:3.8pt; text-indent:-3.8pt; font-size:8pt"><span>231</span></p></td><td style="width:50pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:top"><p class="FSCtblAmendmain"><span style="color:#2d2d31; background-color:#ffffff">F2024L01151</span></p><p class="FSCtblAmendmain"><span>13 Sept 2024</span></p><p class="FSCtblAmendmain"><span>FSC 171</span></p><p style="margin-left:3.8pt; text-indent:-3.8pt; font-size:8pt"><span>13 Sept 2024</span><span></span></p></td><td style="width:57pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:top"><p style="margin-left:3.8pt; text-indent:-3.8pt; font-size:8pt"><span>Clause 4</span></p><p style="margin-left:3.8pt; text-indent:-3.8pt; font-size:8pt"><span></span></p></td><td style="width:228.35pt; border-top:0.75pt solid #000000; border-left:0.75pt solid #000000; padding-right:4.68pt; padding-left:4.68pt; vertical-align:top"><p class="fsctblamendmain0" style="margin-top:0pt; margin-bottom:0pt; font-size:8pt"><span style="font-family:Arial, sans-serif">Clause 4 establishes a transitional arrangement for variations to the Code made by Items [22] and [23] of Schedule 3 and by </span><span style="font-family:Arial, sans-serif; font-style:italic">the Food Standards (Proposal P1028 – Infant Formula Products – Consequential Amendments) Variation.</span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-left:3.8pt; margin-bottom:0pt; text-indent:-3.8pt; font-size:8pt"><span style="font-family:Arial, sans-serif"></span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-bottom:0pt; font-size:8pt"><span style="font-family:Arial, sans-serif; font-weight:bold">The transition period is the period of time that commences on 13 September 2024 and ends on 13 September 2029.</span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-left:3.8pt; margin-bottom:0pt; text-indent:-3.8pt; font-size:8pt"><span style="font-family:Arial, sans-serif"></span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-bottom:0pt; font-size:8pt"><span style="font-family:Arial, sans-serif">Subclause 4(1) provides that section 1.1.1—9 of the Code does not apply to the variations.</span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-left:3.8pt; margin-bottom:0pt; text-indent:-3.8pt; font-size:8pt"><span style="font-family:Arial, sans-serif"></span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-bottom:0pt; font-size:8pt"><span style="font-family:Arial, sans-serif">Subclause 4(2) provides that during the transition period a food product may be sold if the product complies with one of the following:</span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-left:3.8pt; margin-bottom:0pt; text-indent:-3.8pt; font-size:8pt"><span style="font-family:Arial, sans-serif"></span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-left:24.45pt; margin-bottom:0pt; text-indent:-12.2pt; font-size:8pt"><span style="font-family:Arial, sans-serif">(a)</span><span> </span><span style="font-family:Arial, sans-serif">the Code as in force without the above variations;</span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-left:24.45pt; margin-bottom:0pt; text-indent:-12.2pt; font-size:8pt"><span style="font-family:Arial, sans-serif">(b)</span><span> </span><span style="font-family:Arial, sans-serif">the Code as amended by the above variations.</span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-left:3.8pt; margin-bottom:0pt; text-indent:-3.8pt; font-size:8pt"><span style="font-family:Arial, sans-serif"></span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-bottom:0pt; font-size:8pt"><span style="font-family:Arial, sans-serif">Subclause 4(3) provides that a food product that was labelled before the end of the transition period may be sold after the transition period if the product complies with one of the following:</span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-left:3.8pt; margin-bottom:0pt; text-indent:-3.8pt; font-size:8pt"><span style="font-family:Arial, sans-serif"></span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-left:24.45pt; margin-bottom:0pt; text-indent:-12.2pt; font-size:8pt"><span style="font-family:Arial, sans-serif">(a)</span><span> </span><span style="font-family:Arial, sans-serif">the Code as in force without the above variations;</span></p><p class="fsctblamendmain0" style="margin-top:0pt; margin-left:24.45pt; margin-bottom:0pt; text-indent:-12.2pt; font-size:8pt"><span style="font-family:Arial, sans-serif">(b)</span><span> </span><span style="font-family:Arial, sans-serif">the Code as amended by the above variations.</span><br><span></span></p></td></tr></tbody></table>

Amendment History

The Amendment History provides information about each amendment to the Schedule. The information includes commencement or cessation information for relevant amendments.

These 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.

About this compilation

This is compilation No. 6 of Schedule 19 as in force on 13 September 2024 (up to Amendment No. 231). It includes any commenced amendment affecting the compilation to that date.

Prepared by Food Standards Australia New Zealand on 13 September 2024.

Uncommenced amendments or provisions ceasing to have effect

To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Schedule 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.

The following abbreviations may be used in the table below:

ad = added or inserted am = amended

exp = expired or ceased to have effect rep = repealed

rs = repealed and substituted

Schedule 19 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00454 –- 1 April 2015) and has since been amended as follows:

Section affected	A’ment No.	FRL registrationGazette	Commencement(Cessation)	How affected	Description of amendment
S19—2	157	F2015L013741 Sept 2015FSC993 Sept 2015	1 March 2016	ad	Definition of ‘honey’ and related Note previously included in the Code as part of P1029.
table to S19—6(2)	157	F2015L013741 Sept 2015FSC993 Sept 2015	1 March 2016	ad	Entry for tutin and related Note previously included in the Code as part of P1029.
S19—7(2)	168	F2017L0041411 April 2017FSC11013 April 2017	13 April 2017	am	Correction of typographical error.
S19—7(2)(c)	200	F2021L006842 June 2021FSC1413 June 2021	3 June 2021	am	Correction of typographical error.
S19—4	211	F2022L0111826 Aug 2022FSC1511 Sept 2022	1 September 2022	am	Entry for Cadmium
S19—4	211	F2022L0111826 Aug 2022FSC1511 Sept 2022	1 September 2022	am	Entry for Lead
S19—5	225	F2024L0008018 January 2024FSC16519 January 2024	19 January 2024	rs	Repeal and substitute table items, Diarrhetic shellfish poisons - maximum level and paralytic shellfish poison – contaminant.
S19—4	231	F2024L0115113 Sept 2024FSC17113 Sept 2024	13 September 2024	ad	Insert entry for aluminium into S19—4 table.
S19—4	231	F2024L0115113 Sept 2024FSC17113 Sept 2024	13 September 2024	rs	Repeal the maximum level of lead in infant formula products (0.01) and substitute 0.02

1 Australia New Zealand Food Standards Code – Schedule 19 – Maximum levels of contaminants and natural toxicants

Schedule 19 Maximum levels of contaminants and natural toxicants

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.

S19—1 Name

This Standard is Australia New Zealand Food Standards Code – Schedule 19 – Maximum levels of contaminants and natural toxicants.

S19—2 Definitions

In this Schedule:

arsenic is taken to be a metal.

ergot means the sclerotium or dormant winter form of the fungus Claviceps purpurea.

honey includes comb honey.

hydrocyanic acid, total means all hydrocyanic acid including hydrocyanic acid evolved from cyanogenic glycosides and cyanohydrins during or following enzyme hydrolysis or acid hydrolysis.

Note In this Code (see section 1.1.2—3):

The Schedule organises regulatory control around a small number of legal and technical concepts. Those concepts determine how the numeric limits are to be applied.

Contaminants and natural toxicants: The instrument distinguishes between metal contaminants (listed in S19,4), non-metal contaminants (S19,5) and natural toxicants (S19,6). The tables pair named contaminants or toxicants with particular foods and specify maximum levels (numerical limits). For example, aluminium is given maximum levels for infant formula and related products in S19,4; histamine for fish and fish products appears in S19,6; aflatoxin appears in S19,5 with peanuts and certain tree nuts (S19,5 table).

Definitions that affect measurement and applicability are in S19,2. A few key definitional points in the Schedule are:

arsenic is “taken to be a metal” (S19,2);
ergot is defined as the sclerotium or dormant winter form of Claviceps purpurea (S19,2);
honey has an expanded note that cross-refers to the Code definition in section 1.1.2,3 (S19,2 note);
MU is defined for neurotoxic shellfish poisons as the unit described in the American Public Health Association manual cited (S19,2).

How to calculate levels: S19,3 is the central calculation rule. It contains multiple sub-rules:

a reference to a metal includes each chemical species of that metal (S19,3(1)(a));
if only a portion of a food is ordinarily consumed, references to the food are taken to mean that portion (S19,3(1)(b));
calculations for seaweed must be based on seaweed at 85% hydration (S19,3(1)(c));
subject to S19,7(3), if food other than seaweed is dried, dehydrated or concentrated, calculations are to be based on the food or its ingredients prior to drying, dehydration or concentration (S19,3(1)(d)).

S19,3(2) specifies permitted bases for those pre-drying calculations: the manufacturer’s analysis, the actual amount or average quantity of water in the ingredients, or generally accepted data. That gives manufacturers an explicit, Schedule‑authorised choice among data sources for back-calculating to pre-dried concentrations.

Mercury in fish: S19,7 sets out a different treatment for mercury. It provides a table that pairs categories of fish and seafood with mean and maximum allowable mercury levels, but the application of those numbers depends on sampling rules and whether certain conditions are met (S19,7(1)). The Schedule sets out:

the relevant mean and maximum thresholds (e.g. for “gemfish, billfish (including marlin), southern bluefin tuna…all species of shark” the mean must be no greater than 1.0 mg/kg (in certain sample circumstances) and the maximum must be no greater than 1.5 mg/kg) (S19,7(1) table);
how many sample units to use for calculation depending on lot size and product type (S19,7(2) , detailed lot-size-to-sample-number scaling for fish and for crustacea and molluscs);
that dried or partially dried fish mercury content must be calculated on an 80% moisture basis (S19,7(3));
the definition of a sample unit and that each sample unit must be taken from a separate fish, mollusc, crustacean or package (S19,7(4)-(5)).

Measurement units and special notations: Some entries use specific units or calculation bases. Examples:

“MU/kg” for neurotoxic shellfish poisons (S19,2 definition; S19,5 table);
methanol limits for wines and spirits expressed as grams of methanol per litre of ethanol or mg per 1% alcohol content for certain beverages in S19,5 and S19,6;
certain toxin equivalents (e.g. amnesic shellfish poisons expressed as domoic acid equivalent in S19,5).

Transitional mechanics: The compilation includes an application/saving/transitional table that records a transitional arrangement for certain variations (notably those introduced by Amendment No. 231 relating to infant formula products), with an explicit transition period from 13 September 2024 to 13 September 2029 and wording that a food may be sold during the transition period if it complies with either the Code as in force before the variations or the Code as amended by the variations (transitional description attached to Amendment No. 231).

These concepts determine how the numeric maximums are to be computed in practice and how sampling is to be designed where mercury is in issue. The Schedule supplies precision for technical measurement, rather than procedural enforcement detail.

The Schedule’s numerical limits and calculation rules reach across the supply chain and laboratory services. The primary affected parties, by function, are:

Food manufacturers and formulators: Any business that produces foods listed in the tables must ensure products meet the specified maximums. Named product categories include, for example, infant formula, follow-on formula and special medical purpose infant products (including soy-based and pre-term formulations) for aluminium limits (S19,4); cereal grains and milled cereal products for arsenic (S19,4); listed vegetables, cereals, meats and offal across the metal contaminants table (S19,4); and specific categories in the non-metal and natural toxicant tables (S19,5 and S19,6).
Seafood harvesters, processors and packers: The mercury provisions (S19,7) and several metal non-metal entries apply directly to fish, crustacea and molluscs. The Schedule’s sample-unit rules (S19,7(4)-(5)) and lot-sizing sampling requirements (S19,7(2)) require fishery or processing businesses to design sampling regimes and testing in accordance with the lot definitions and sample counts in S19,7.
Importers and exporters: The Code is an instrument under the Food Standards Australia New Zealand Act 1991 and its provisions apply in New Zealand by adoption or incorporation via the NZ Food Act 2014 (headnote Note 2). For honey, the Schedule explicitly notes the New Zealand Food (Tutin in Honey) Standard 2010 as an additional compliance route (S19,6 note). Importers must therefore align consignments with the Schedule numeric limits and with any New Zealand‑specific standards where exports or imports cross jurisdictions.
Retailers and distributors: They are indirectly affected because they carry product liability and supply obligations under the Code once a product is in the market. The transitional clause recorded in the Amendment History allows products to be sold during the transition period if they comply with either the old or new Code (transitional description in the Amendment History for Amendment No. 231), which affects inventory management decisions for retailers.
Laboratories and testing services: The Schedule prescribes sampling units and bases for calculation (S19,3 and S19,7). Accredited laboratories will need to align analytical methods, reporting units, and sample‑handling procedures with the Schedule’s sampling and calculation criteria (for example, the 85% hydration basis for seaweed in S19,3(1)(c), the 80% moisture basis for dried fish in S19,7(3), and the MU unit for neurotoxic shellfish poisons in S19,2).
Food safety regulators and enforcement agencies: At Commonwealth, state and territory level (and in New Zealand), regulators responsible for administering the Food Standards Code will need to interpret the Schedule when assessing compliance. The Schedule itself is a standard under the FSANZ Act (headnote and S19,1).

Who pays: The Schedule imposes obligations that fall economically on producers, packers, importers and possibly processors and distributors. Compliance requires testing, formulation changes, sourcing raw materials that meet limits, sampling programmes (particularly for mercury), and record-keeping to support the authorised calculation bases in S19,3(2) (manufacturer’s analysis; water content data; generally accepted data). Those are direct costs to businesses in the supply chain.

Who decides: The Schedule sets the technical limits and calculation rules; decisions about whether a product complies with them are factual and will be made by the supplier using testing, or by the regulator upon inspection or sampling. The Schedule authorises manufacturers to use their analysis (S19,3(2)(a)), or specified data sources, as the basis for calculations. Regulatory action and penalties are matters outside the text of this Schedule (the Schedule is part of the Code and the FSANZ Act regime) and are not defined in these pages of the Schedule itself.

Duties established by the Schedule are technical and product-specific. The Schedule prescribes maximum concentrations and the permissible methods for calculating and demonstrating compliance. Key duties include:

Observe the numerical maximums in the tables: Producers must ensure that the concentration of the named contaminant or natural toxicant in the named food does not exceed the maximum level stated in the relevant table (S19,4, S19,5, S19,6). For mercury in fish, crustacea and molluscs the mean and/or maximum thresholds in S19,7(1) apply depending on sample availability and the category of fish.
Apply the calculation rules: When a food is ordinarily consumed only in part, calculations are to be made on that portion (S19,3(1)(b)). For seaweed, calculations must assume 85% hydration (S19,3(1)(c)). Except for seaweed and subject to the S19,7(3) mercury rule, dried, dehydrated or concentrated foods are to be calculated on the food prior to drying, dehydration or concentration (S19,3(1)(d)).
Use permitted bases for water-adjusted calculations: When back-calculating concentrations to pre-dried status, manufacturers may use any of the bases listed in S19,3(2): the manufacturer’s analysis of the food, the actual amount or average quantity of water in the ingredients, or generally accepted data. That is a statutory right to rely on one or more of those data sources for the calculations required by S19,3(1)(d).
Follow the mercury sampling and calculation protocol: For mercury, the Schedule prescribes the number of sample units to be used depending on lot size and whether the product is fish, crustacea or molluscs (S19,7(2)). The Schedule specifies that each sample unit must be randomly selected from the lot, taken from the edible portion, and be sufficient for analysis (S19,7(4)); and each sample unit must come from a separate fish, mollusc, crustacean or package (S19,7(5)). Dried or partially dried fish must be calculated on an 80% moisture basis for mercury (S19,7(3)). These are mandatory procedural duties for any party determining mercury compliance.
If a product is calculated on the basis of a portion, the portion is the legally relevant comparator (S19,3(1)(b)); obligations flow from the measured concentration in the portion ordinarily consumed.

Rights and authorised options in the Schedule include:

Right to rely on manufacturer’s analysis and specified alternative data for pre‑drying calculations (S19,3(2)(a)-(c)). That provides manufacturers with a permitted evidentiary route when calculating concentrations for dried or concentrated foods.
For mercury testing, the Schedule provides a structured set of sampling-size rules (S19,7(2)), which gives producers and regulators a common methodology to determine means and maxima. The Schedule also sets out the outcome rules,e.g. when 10 or more sample units are available and any sample unit concentration is greater than 1.0 mg/kg, a different mean and maximum apply (S19,7(1)). The Schedule therefore gives regulated parties clarity about the numerical thresholds tied to defined sampling regimes.
Transitional selling option during a specified transition period for certain amendments: The Amendment History notes a clause 4 transitional arrangement (attached to Amendment No. 231) which expressly permits sale during the transition period (13 September 2024 to 13 September 2029) of products that comply with either the pre-variation Code or the amended Code, and allows goods labelled before the end of the transition period to be sold after the transition if they comply with either version (Amendment History entry for Items [22] and [23] of Schedule 2 and the Food Standards (Proposal P1028) Variation, as set out in the Amendment History table). That creates a time-limited right to market product under either regulatory regime for affected items.

Duties not in the Schedule: The Schedule sets content standards but does not itself spell out enforcement procedures or penalties. For enforcement and sanctions, the Schedule must be applied within the broader Food Standards Code and the FSANZ Act framework (see the headnote and S19,1).

The Schedule itself contains technical standards and sampling methodology; it does not specify enforcement mechanisms, inspection powers or penalties within its text. The Schedule is presented as a standard under the Food Standards Australia New Zealand Act 1991 (headnote and S19,1), and its maximums are to be applied under the Code. The Schedule does not state monetary fines, criminal offences or administrative penalties in its own wording.

Consequently, compliance and enforcement will operate through the broader legal architecture that gives effect to the Code (the Food Standards Australia New Zealand Act 1991 (Cth) and the statutory schemes in Australian states and territories, and the adoption/incorporation mechanisms in New Zealand under the Food Act 2014), but the Schedule itself does not set out those mechanisms. The headnote explicitly identifies the Schedule as a standard under the FSANZ Act, and Note 2 expressly states that the Code provisions that apply in New Zealand are “incorporated in, or adopted under, the Food Act 2014 (NZ)” (headnote and Note 2). Thus, any enforcement action will be taken under the legal instruments that implement the Code in each jurisdiction rather than under Schedule 19 text.

Two practical implications follow from the Schedule’s silence on penalties:

the Schedule supplies the objective technical yardstick that regulators and courts will apply when determining whether a product complies with the Code; and
procedural and sanctioning questions (inspection, seizure, directions, fines, prosecutions, administrative enforcement) must be sourced to the FSANZ Act, the Code’s enforcement clauses elsewhere, or to state/territory or New Zealand legislation and are not in the Schedule itself.

Users of the Schedule who need to plan risk management or enforcement responses should therefore consult the FSANZ Act, relevant parts of the Code (such as Standard 1.4.1), and the applicable enforcement statutes and regulatory instruments at the Commonwealth, state/territory or New Zealand level to determine sanctioning options and procedures.

The Amendment History contains transitional provisions that affect enforcement during a stated transition period for the P1028-related variations: clause 4 in the recorded variation provides that section 1.1.1,9 of the Code does not apply to the variations and sets out the transition period (13 September 2024 to 13 September 2029). It further allows products to be sold during the transition if they comply with either the Code as in force before the variations or the Code as amended by the variations, and permits products labelled before the end of the transition period to be sold after the transition if they comply with either version. The Amendment History therefore records an explicit temporary change to the enforcement posture for affected products during the transition period (Amendment No. 231 entry).

Because the Schedule contains no penalty clauses, any assertion about monetary amounts, offence provisions, enforcement agency processes and timelines must be drawn from the FSANZ Act and implementing legislation rather than from Schedule 19 itself.

The Schedule is a constituent part of the Australia New Zealand Food Standards Code and explicitly interacts with other parts of the Code and with implementing legislation in Australia and New Zealand.

Statutory relationship with the Food Standards Code and FSANZ Act:

The headnote states that the instrument is “a standard under the Food Standards Australia New Zealand Act 1991 (Cth)” and that the standards together make up the Australia New Zealand Food Standards Code (headnote and S19,1). That positions the Schedule as normative within the Code and subject to the administrative procedures and amendment powers found in the FSANZ Act.
The Schedule is expressly described as listing contaminants and natural toxicants for subsection 1.4.1,3(1) and as setting out the requirements and calculation method for mercury for subsection 1.4.1,3(2). Those cross-references indicate that the Code’s general provisions in Standard 1.4.1 and the cited subsections determine where and how Schedule 19’s table entries apply.

Inter-jurisdictional application:

The Schedule notes that the Code provisions that apply in New Zealand are incorporated in or adopted under the Food Act 2014 (NZ) (headnote Note 2). It further points users to the New Zealand Food (Tutin in Honey) Standard 2010 as a complementary instrument for beekeepers, packers and exporters of honey in New Zealand in relation to the tutin limit (S19,6 note). Thus, the Schedule interacts with New Zealand domestic law by virtue of Code adoption arrangements rather than by direct statutory force in New Zealand.

Cross-reference to other Schedules and Standards:

Some entries in S19,4 and S19,6 refer to product categories specified in other Schedules, for example “leafy vegetables (as specified in Schedule 22)”, “root and tuber vegetables (as specified in Schedule 22)”, and “tree nuts (as specified in Schedule 22)” (S19,4, S19,6). This creates an internal Code dependency: to determine which precise commodities are covered, a reader must consult Schedule 22 definitions and nomenclature.
The mercury rules in S19,7 are tied to subsection 1.4.1,3(2), as the Schedule explicitly states that the table in S19,7 applies “for subsection 1.4.1,3(2)” (S19,7(1) headnote). That embeds S19,7 within the larger structure of Standard 1.4.1.

Interaction with amendment processes and transitional rules:

The Amendment History shows that the Schedule is amended by instruments made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. The Amendment History entries identify which parts of the Schedule were added, amended, repealed or substituted and record commencement dates (for example, Amendment No. 231 commenced 13 September 2024 and added aluminium entries to S19,4 and substituted a new lead maximum for infant formula) (Amendment History).
The compilation includes a recorded transitional provision for the infant formula variation: clause 4 excluded section 1.1.1,9 of the Code from applying to the variations and specified a transitional arrangement that allowed sale of products complying with either old or new versions during the period 13 September 2024 to 13 September 2029. This is an explicit interaction where the amendment instrument adjusts how other Code provisions apply during a defined interval (Amendment History table).

Measurement standards and laboratory practice:

The Schedule prescribes certain measurement units and bases (e.g., MU for neurotoxic shellfish poisons, hydration/moisture bases for seaweed and dried fish) that will interact with laboratory standards, accreditation bodies and recognised analytical methods. While the Schedule does not itself adopt a laboratory method standard, it references units and bases that labs must support for compliance assessment (S19,2; S19,3(1)(c); S19,7(3)).

In sum, Schedule 19 is a technical annex to Standard 1.4.1 of the Code. Its legal effect exists through its incorporation into the Code under the FSANZ Act and, by adoption or incorporation, into New Zealand law under the Food Act 2014. Determinations about enforcement, penalties, and administrative procedures are made under the FSANZ Act and implementing laws; Schedule 19 provides the technical thresholds that those enforcement mechanisms must apply.

The compilation includes an Amendment History section that records each amendment to Schedule 19 up to the compilation date. The Schedule as published commenced 1 March 2016 (S19,1 note). The Amendment History entries supplied in the compilation identify amendment numbers, FRLI registration references, commencement dates and the substantive changes. The compilation was prepared as at 13 September 2024 (compilation No. 6). The Amendment History entries in the Schedule that are present in the text include:

Amendment No. 157 (FRLI F2015L013741, Sept 2015), commencement 1 March 2016: Addition of the definition of ‘honey’ and related Note into S19,2; addition of an entry for tutin and related Note into the S19,6(2) table. The Amendment History records these as items inserted into the Schedule as part of P1029 (S19,2 and S19,6 entries; Amendment History row).
Amendment No. 168 (FRLI F2017L004141, 11 April 2017), commencement 13 April 2017: An amendment to S19,7(2) described as a correction of a typographical error (Amendment History).
Amendment No. 200 (FRLI F2021L006842, June 2021), commencement 3 June 2021: An amendment to S19,7(2)(c) described as a correction of a typographical error (Amendment History).
Amendment No. 211 (FRLI F2022L0111826, 26 Aug 2022; Gazette FSC1511 Sept 2022), commencement 1 September 2022: Amendments to S19,4 inserting or adjusting entries for cadmium and lead (Amendment History notes “Entry for Cadmium” and “Entry for Lead”).
Amendment No. 225 (FRLI F2024L00080, 18 January 2024; Gazette FSC1651 19 January 2024), commencement 19 January 2024: Repeal and substitution of table items in S19,5, specifically the Diarrhetic shellfish poisons and paralytic shellfish poison entries (Amendment History).
Amendment No. 231 (FRLI F2024L01151, 13 Sept 2024; Gazette FSC171 13 Sept 2024), commencement 13 September 2024: Two recorded actions in S19,4: the insertion of an aluminium entry into S19,4, and the repeal and substitution of the maximum level of lead in infant formula products from 0.01 to 0.02 mg/kg (Amendment History entries). The Amendment History also records a transitional arrangement attached to the instrument implementing parts of Proposal P1028 relating to infant formula products, establishing a transition period from 13 September 2024 to 13 September 2029 and specifying that section 1.1.1,9 does not apply to the variations for that period. The transitional description explains that products may be sold during the transition if they comply with either the old or new Code and that products labelled before the end of the transition period may be sold after the transition if they comply with either version (Amendment History table).

The compilation also provides a brief note that some amendments were merely typographical corrections (Amendment Nos. 168 and 200); it sets out that amendments are made under section 92 of the FSANZ Act unless otherwise indicated. The compilation heading notes that it is compilation No. 6 as in force on 13 September 2024 (up to Amendment No. 231) and that it includes all commenced amendments to that date.

Users must consult the Amendment History entries to determine whether a particular maximum level applied at a specific point in time or whether transitional arrangements permit reliance on older labelling or formulations during a transition window (see the transitional wording attached to Amendment No. 231).

The Schedule itself, as included in this compilation, contains no recorded litigation history. It does not list judicial decisions or tribunal outcomes. The text supplies no reported cases, appeals or enforcement litigation related to its numeric limits or sampling procedures.

Because the Schedule is a technical standard within the Australia New Zealand Food Standards Code and the headnote refers to the Food Standards Australia New Zealand Act 1991 (Cth), any litigation concerning compliance with the Schedule would arise in the context of enforcement action under that Act and the implementing legislation and administrative arrangements of states, territories and New Zealand. However, the Schedule compilation does not itself record or summarise any such proceedings.

For parties wanting litigation precedent or judicial interpretation affecting the Schedule’s application, the Schedule provides the legal text and amendment history; locating litigation would require searching tribunal and court records for cases that reference Standard 1.4.1 or Schedule 19, or enforcement actions taken under the FSANZ Act or state/territory food safety legislation. Such case law is not provided in this Schedule document.

The Schedule contains several technical details and interactions that commonly cause compliance mistakes if overlooked. The following are concrete items to watch, with direct references.

Hydration and moisture bases differ by product category:
- Seaweed calculations are to be based on seaweed at 85% hydration (S19,3(1)(c)). That is a specific conversion basis and is distinct from the moisture basis for dried fish.
- For mercury, dried or partially dried fish must be calculated on an 80% moisture basis (S19,7(3)). Producers and labs must not conflate the 85% hydration rule for seaweed with the 80% moisture basis for dried fish.
Dried, dehydrated or concentrated foods are calculated on a pre-drying basis, except where S19,7(3) applies (S19,3(1)(d)). The Schedule therefore requires back-calculation to the undried state. S19,3(2) permits three different bases for those calculations: the manufacturer’s analysis (S19,3(2)(a)), the actual amount or average water in the ingredients (S19,3(2)(b)), or generally accepted data (S19,3(2)(c)). Choosing among these affects analytical outcomes; the Schedule authorises the choice but does not specify a preferred hierarchy beyond listing them.
Metals and speciation: S19,3(1)(a) states that a reference to a metal is taken to include each chemical species of that metal. Compliance measurement therefore must consider species where relevant. The Schedule’s tables, however, give total-metal numeric limits (for example, cadmium, lead), and the definition clause makes clear that speciation is included conceptually.
Portions ordinarily consumed matter: If only a portion of a food is ordinarily consumed, the reference is taken to be that portion (S19,3(1)(b)). This affects composite foods where only a portion contains the contaminant or where only part of a product is edible. Misapplying whole-product measures to portions can produce incorrect compliance conclusions.
Mercury sampling thresholds are sample-size dependent and conditional:
- The mean and maximum thresholds in S19,7(1) depend on whether 10 or more sample units are available, or if only 5 are available, and the presence of any sample unit with mercury greater than 1.0 mg/kg. For certain high‑mercury species the mean limit is 1.0 mg/kg where the 10+ sample conditional is met, and the maximum must be no more than 1.5 mg/kg (S19,7(1) table).
- The number of sample units required depends on lot size and product type (S19,7(2)). If the required number of sample units is not available, the Schedule prescribes 5 sample units (S19,7(2)(c) as amended).
- Each sample unit must be from a separate fish, mollusc, crustacean or package (S19,7(5)). Failure to take separate sample units can invalidate the sampling plan under the Schedule.
Units and calculation bases vary across entries: Some limits are expressed with non-standard calculation bases (for example, methanol as “3 g methanol / L of ethanol” for wines, or “1 mg per 1% alcohol content” for alcohol in S19,6). Neurotoxic shellfish poisons are expressed in MU/kg (S19,2 definition and S19,5 table entry). Practitioners must ensure laboratories report in the units required by the Schedule.
Transition arrangements can create dual compliance regimes: The Amendment History records a transition period (13 September 2024 to 13 September 2029) for the infant formula variations introduced by Amendment No. 231 and connected Schedule items; during that period a product may comply with either the old or amended Code, and labelled products before the end of the transition period may be sold after the transition if they comply with either version. That duality affects inventories and import/retail decisions for products affected by the amendment (Amendment History entry for Items [22] and [23] of Schedule 2 and associated clause 4).
Cross-references to other Schedules and the Code: Several entries rely on definitions or commodity lists in Schedule 22 or other parts of the Code (e.g., “leafy vegetables (as specified in Schedule 22)”). Compliance requires consulting those cross-referenced parts of the Code to identify the precise products covered.
The Schedule is silent on enforcement and sanctions: The numeric limits do not themselves state penalties or enforcement procedures. Parties seeking to understand consequences for non-compliance must consult the FSANZ Act and jurisdictional enforcement laws (headnote and S19,1). The Schedule provides the standard; how it is enforced is determined elsewhere.
Manufacturer’s analysis is an authorised evidence route but must be robust: S19,3(2)(a) permits reliance on a manufacturer’s analysis. That creates a right to use internal data, but the Schedule does not specify lab accreditation or analytical methods. In practice, regulators examining compliance will want credible, replicable methods and traceable records. The Schedule does not supply method standards, so care is required to ensure that manufacturer analysis will be persuasive to regulators.

For operational teams, these gotchas are sources of measurement and legal risk. Each is grounded in a Schedule provision cited above, and none rely on external material beyond the Schedule text and amended entries recorded in the compilation.

Compliance under this Schedule is a combination of product identification, correct measurement and conversion, documented analysis, sampling protocol for mercury, and attention to any transitional permissions recorded in the Amendment History. Below are concrete, source-grounded steps that operators and advisers can implement. Each step points to the Schedule provision that authorises or requires the action.

Map your product to the exact Schedule entry:
- Identify the precise food description used in S19,4, S19,5 or S19,6 (for instance “infant formula, follow-on formula and special medical purpose product for infants” in S19,4 for aluminium; “bivalve molluscs” or “fish” in S19,7 for mercury). Where the Schedule refers to commodities “as specified in Schedule 22”, consult Schedule 22 to determine whether your commodity falls within that definition (S19,4 entries and S19,6 entries that refer to Schedule 22). This is the starting point: the Maximum level applies only to the foods paired with the named contaminant.
Choose and document the calculation basis for moisture-adjusted foods:
- If your product is dried, dehydrated or concentrated (other than seaweed), perform calculations based on the food or its ingredients prior to drying, dehydration or concentration (S19,3(1)(d)). Permitted data sources to support that back-calculation are: the manufacturer’s analysis (S19,3(2)(a)); the actual amount or average water quantity in the ingredients (S19,3(2)(b)); or generally accepted data (S19,3(2)(c)). Document which of these you use and why (methodology, data source, dates, and any assumptions). For seaweed, use the 85% hydration base (S19,3(1)(c)). For mercury in dried fish, use the 80% moisture basis (S19,7(3)).
Establish a sampling and testing programme aligned with S19,7 for seafood:
- For fish, crustacea and molluscs, follow the S19,7 sampling-unit definition and sample number schedules. Determine your lot size and refer to S19,7(2) to choose the number of sample units (for example, a lot of not more than 5 tonnes for fish triggers 10 sample units; larger lots require more sample units per S19,7(2)(a)). If you cannot obtain the specified number of sample units, note that S19,7(2)(c) prescribes using 5 sample units.
- Ensure each sample unit is randomly selected from the lot, taken from the edible portion, sufficient for analysis, and comes from a separate fish, mollusc, crustacean or package (S19,7(4)-(5)). Record the randomisation method and chain of custody.
- Apply the mean and maximum comparisons as per S19,7(1): different mean and maximum thresholds apply depending on whether 10+ samples are available, whether 5 samples are available, and whether any sample unit has mercury greater than 1.0 mg/kg for the specified species group.
Use appropriate measurement units and analytical methods:
- Make sure laboratories report results in the units and basis required by the Schedule (e.g., mg/kg; MU/kg for neurotoxic shellfish poisons; methanol per L of ethanol or mg per 1% alcohol content where specified; toxin equivalents where indicated in S19,5 and S19,6). The Schedule prescribes the units; select accredited labs able to deliver those units and calculation bases.
Maintain records to justify the calculation basis and evidence of compliance:
- If relying on the manufacturer’s analysis as permitted in S19,3(2)(a), keep lab reports, method descriptions, calibration certificates and chain-of-custody documentation.
- If relying on actual or average water content (S19,3(2)(b)) or generally accepted data (S19,3(2)(c)), retain the data source, version/date and any internal calculations that demonstrate the basis for the back-calculation.
For products subject to the transitional arrangement recorded in the Amendment History (notably infant formula variations in Amendment No. 231), plan inventory and labelling:
- Amendment No. 231 records a transition period from 13 September 2024 to 13 September 2029 and provides that a product may be sold during the period if it complies with either the Code before the variation or the Code as amended. Products labelled before the end of the transition may be sold after the transition if they comply with either version (Amendment History entry). Where your product falls within the scope of those items, maintain clear labelling records and be explicit in inventory controls about which version of the Code a product complies with.
Check cross-referenced Schedules and standards for precise commodity definitions and complementary standards:
- Where S19 references Schedule 22 for commodity lists, consult Schedule 22 to correctly classify the product (S19,4 cross-references).
- Where S19,6 refers to the New Zealand Food (Tutin in Honey) Standard 2010 as an option in New Zealand, be aware of that separate New Zealand standard if you are a beekeeper, packer or exporter dealing with tutin limits (S19,6 note).
Implement quality assurance and supplier controls:
- Because the Schedule imposes numerical ceilings, consider supplier specifications, upstream testing of raw materials (e.g. rice for arsenic, peanuts for aflatoxin, seaweed suppliers for iodine/arsenic and hydration assumptions), and contractual protections that require suppliers to provide data needed for S19,3(2) back-calculations.
Engage accredited laboratories and competent technical advisers:
- The Schedule does not set analytical methods or accreditation requirements, but it does require specific units and sample-unit definitions. Use laboratories familiar with FSANZ Code requirements and methods capable of delivering results in the Schedule’s units and of performing the moisture and hydration back-calculations that the Schedule expects.
Monitor amendment history and regulatory communications:

The Schedule has a recorded amendment history and explicitly notes the commencement dates for amendments (Amendment History). Changes such as the aluminium insertion and lead substitution in Amendment No. 231 (13 September 2024), cadmium and lead entries in Amendment No. 211 (1 September 2022) and the S19,5 replacements in Amendment No. 225 (19 January 2024) materially change compliance requirements and may come with transition windows. Maintain a system to track these amendments and associated transition clauses.

Prepare for regulatory enquiries and enforcement actions beyond the Schedule:

The Schedule provides the standard; enforcement action will be brought under the FSANZ Act and implementing statutes. While the Schedule does not list penalties, prepare compliance documentation that regulators can request, such as sampling plans, analytical certificates, moisture-adjustment calculations, and chain-of-custody records.

These steps are directly grounded in the Schedule’s text: S19,2 definitions; S19,3 calculation provisions; S19,4, S19,5 and S19,6 maximum-level tables; S19,7 mercury and sampling provisions; and the Amendment History’s transitional descriptions. Implementing them will address the technical requirements the Schedule sets for demonstrating that a food product meets the numeric contaminant and toxicant ceilings contained in Schedule 19.

Australia New Zealand Food Standards Code – Schedule 19 – Maximum levels of contaminants and natural toxicants

Plain English Summary

Deep Dive

What it does

Current sections

Australia New Zealand Food Standards Code – Schedule 19 – Maximum levels of contaminants and natural toxicants

Source text: opening excerpt

1 Australia New Zealand Food Standards Code – Schedule 19 – Maximum levels of contaminants and natural toxicants

Main concepts

Who it affects

Key duties and rights

Penalties and enforcement

How it interacts with other laws

Amendment history

Litigation history

Gotchas

How to comply