Export Control (Dried Fruits) Orders

Part 7 Storage, transport and security of dried fruits

Note on Part 7:

Note: Loading

Note: An authorized officer may inspect the loading of prescribed goods into a container system unit, aircraft or ship.

21 Storage

Dried fruits shall be stored in accordance with Part 2 of Schedule 1 to these Orders.

22 Transport

Dried fruits that have been inspected and passed by an authorized officer as suitable for export shall not be transported between registered establishments unless an authorized officer has issued a transfer certificate in an approved form or an export permit in accordance with order 75 of the General Orders.

Note: Unauthorized interference with an official mark: Where an official mark has been applied to prescribed goods and the official mark is removed, altered, interfered with or broken an authorized officer will detain the goods under security.

23 Application of official marks

An official mark, may be applied by an authorized officer:

(a) on request of the occupier of a registered establishment; or

(b) at the direction of the Secretary.

Note on order 24: Where an authorized officer considers it necessary to ensure security of dried fruits during transport or storage an official mark, the design of which is specified in Schedule 6 or 9 to the General Orders, may be applied to the dried fruits in accordance with order 23.

24 Resubmission of rejected goods

Where dried fruits that have been found by an authorized officer to be unsuitable for export are resubmitted for inspection by an authorized officer the exporter or packer of the dried fruits shall advise the authorized officer in writing:

(a) that the goods are being resubmitted for inspection; and

(b) indicate the nature of any further preparation, treatment or processing operations that have been undertaken in relation to the dried fruits to render them suitable for export.

Note: Rejected dried fruits resubmitted for export

Note: Dried fruits that do not comply with orders but that are fit for human consumption may be:

Note: (a) where an authorized officer permits, reprocessed and resubmitted for inspection by an authorized officer; or

Note: (b) where an authorized officer has determined the defects to be of a hazardous nature, treated and resubmitted for inspection.

25 Rejected goods not submitted for reassessment

Dried fruits that are declared by an authorized officer to be unsuitable for export and that are not resubmitted for inspection shall have all references to export or suitability for export removed or defaced from the goods or containers holding the goods as soon as possible.

26 Dried fruits not fit for human consumption

Dried fruits that have been found by an authorized officer as not being fit for human consumption shall be moved in accordance with directions of an authorized officer.

Note:

Note: Dried fruits not fit for human consumption

Note: Where an authorized officer has found dried fruits to be not fit for human consumption the Department may notify the relevant Department or Statutory Authority of the State or Territory in which the goods are located.

Schedule 1 Requirements for registered establishment

Part 1 Construction requirements

1 Siting of establishment

An establishment in which dried fruits are intended to be prepared shall be sited so that any adjacent or adjoining buildings, activities and land use do not present a source of:

(a) interference with, or potential contamination of, the hygienic operation of the establishment; or

(b) cross infestation to the dried fruits.

2 Maintenance and services

2.1 Access ways to buildings at the establishment shall be paved, graded and drained.

2.2 Building surrounds shall be maintained in a manner that will prevent infestation and contamination of the dried fruits.

2.3 Provision shall be made for the efficient and hygienic disposal of:

(a) all liquid and solid waste from the establishment;

(b) stormwater; and

(c) sewage.

3 General building requirements

3.1 A building that is to be used or is used for the receipt, processing, packing or storage of dried fruit shall be designed and constructed to effectively restrict the:

(a) entry and harbourage of pests; and

(b) entry of environmental contaminants.

3.2 Areas of an establishment in which dried fruits are handled or processed shall be designed and constructed to:

(a) allow the hygienic handling of dried fruits;

(b) separate operations that may cause cross contamination of the dried fruits;

(c) provide separate storage for unprocessed fruit, processed dried fruits and inedible material;

(d) protect dried fruits from contamination; and

(e) prevent deterioration of dried fruits by exposure.

3.3 All parts of an establishment shall be easily accessible for inspection and effective cleaning.

4 Internal walls and partitions

The finished surfaces of internal walls, ceilings or machinery shall not come into contact with dried fruit unless the surface of the wall, ceiling or machinery is:

(a) non‑toxic; and

(b) capable of withstanding:

(i) hosing with hot water and detergents; and

(ii) a reasonable degree of impact.

5 Doors, hatches and windows

All external doors, windows and ventilation openings shall be effectively proofed against the entry of pests and dust.

6 Ceilings and underside of roofs

Ceilings and the underside of roofs shall be constructed to minimize the accumulation of dirt, condensation, mould development and flaking.

7 Floors

7.1 Floors of an establishment shall:

(a) be evenly graded towards drainage outlets; and

(b) be constructed of dense waterproof concrete or any other impact resistant impervious substance that permits:

(i) effective cleaning; and

(ii) in fumigation areas, effective fumigation of dried fruits.

7.2 Floor joints in areas where dried fruits are processed shall be sealed with impervious materials and be finished flush with the floor surface.

8 Drainage

8.1 Floor drains shall be adequate in size, number and location to allow the maximum flow of water under usual working conditions.

8.2 All drains at the establishment shall:

(a) be effectively sealed by a water trap;

(b) except in the case of open drains, be adequately vented to the exterior of the establishment;

(c) have adequate access for cleaning; and

(d) be adequately covered to stop any safety or hygiene hazard.

8.3 Septic tanks at the establishment shall be:

(a) located in a place that does not present a hygiene hazard to dried fruits or fruit from which dried fruits are prepared; and

(b) away from any processing or storage area, or entrance to the establishment.

8.4 Waste water from processing areas and equipment shall be disposed of by direct discharge in the establishment’s drainage system.

8.5 Save‑all or waste traps shall not be located in a place that may cause a hygiene hazard to dried fruits.

9 Sanitary drainage

Sanitary drainage shall:

(a) not be connected with any other drains within the establishment; and

(b) be directed to a septic tank or sewerage system.

10 Stormwater drainage

Where a stormwater drainage system is connected to the effluent treatment system at an establishment, it shall be designed and maintained to ensure flooding is unlikely to occur.

11 Lighting

11.1 The lighting in each area of an establishment shall be suitable for the function carried out in that area, and in areas used for sorting or inspection shall provide a minimum illumination of 600 lx.

11.2 The light produced shall not distort colours, and shall be arrange in a manner that ensures that shadow free lighting that is equivalent to day-light is available at inspection points.

11.3 Light fittings shall be of an approved type or equipped with a cover or other suitable means that will prevent contamination of dried fruits from broken lights.

12 Stairs, platforms, stands, etc

Stairs, catwalks, stands, platforms, ladders located in areas of an establishment where processing of dried fruits takes place shall be:

(a) made of materials that are impervious, non‑slip, impact resistant and able to be effectively cleaned; and

(b) situated and constructed so that dried fruit are not contaminated by particles falling from them into dried fruits or dried fruits processing equipment.

13 Ventilation

Adequate ventilation shall be provided in all processing areas and where fumigants are used, to remove contaminated air, prevent condensation build up, and to maintain reasonable and safe working conditions.

14 Storage of materials and equipment

An establishment shall have a separate area for the storage of:

(a) cleaning materials and equipment;

(b) rodenticides, fumigants, insecticides and other toxic substances; and

(c) any other material that may contaminate or be a source of infestation of dried fruit.

15 Storage of waste

An establishment shall have adequate facilities for the storage of waste and material not fit for human consumption.

16 Packaging materials storage

Areas of an establishment used for the storage of cartons, wrapping materials and empty dried fruit containers shall be separate from areas used for the storage of cleaning compounds, other chemicals and unprocessed dried fruits.

17 Storage racks and shelving

Storage racks and shelving in an establishment shall be designed and constructed from suitable materials which will:

(a) minimize deterioration of these racks or shelving; and

(b) allow effective cleaning of the racks and shelving, and be suitable for the safe storage of dried fruits.

18 Refrigeration facilities

18.1 Internal walls of refrigerated rooms at establishments shall have:

(a) a smooth impervious finish; and

(b) coved joints at the floor‑to‑wall intersections and the wall‑to‑wall intersections.

18.2 Prefabricated walls of refrigeration rooms at establishments shall have:

(a) internal panel linings that adhere directly to the insulating material to form an integral wall section; and

(b) tight fitting and waterproof edges on all joining moulds.

19 Equipment and utensils

19.1 Equipment and utensils used in an establishment shall be designed, constructed, installed, operated and maintained in a manner that will prevent hygiene hazards and permit easy and thorough cleaning.

19.2 Surfaces over which dried fruit pass shall be kept clean and free of debris, residues and other potential contaminants.

20 Thermometers

20.1 Any thermometer used in the establishment shall be of a size and design that permits the division to be read easily to 1°C and located in such a position that allows it to be easily read.

20.2 Any thermometer constructed of glass that is located in an area where processing of dried fruits takes place shall be protected against breakage.

21 Dehydration equipment

The dehydration equipment shall be:

(a) designed and constructed of materials that may be cleaned effectively and that will not contaminate dried fruits or fruit from which dried fruits are derived; and

(b) located in a manner to enable effective cleaning of adjoining areas.

22 Steam

Steam or any other heating medium used in an establishment shall not contain substances that may be hazardous to health or contaminate fruit.

23 Compressed air

Compressed air that comes into direct contact with fruit from which dried fruits are prepared shall:

(a) not contain oil or other substances that are hazardous to health; and

(b) be generated by a machine that has a filtered air intake that is located in a clean place.

24 Water supply

A registered establishment shall be connected to, or maintain a supply of water that is:

(a) of adequate pressure;

(b) of suitable temperature;

(c) distributed to all areas of the establishment; and

(d) protected against contamination.

25 Water quality

25.1 Except where permitted by subclause 25.2 potable water shall be used in a registered establishment.

25.2 Water that is not potable water may be used for steam production, refrigeration, fire control and other purposes where the water does not come into direct contact with fruit.

26 Water reticulation

The water reticulation system at a registered establishment shall have:

(a) no cross connection between potable and non-potable water reticulation system;

(b) non‑return devices installed, where necessary to prevent back-siphonage into the reticulation systems;

(c) no deadends; and

(d) non‑potable water outlets clearly identified.

27 Water treatment

The occupier of a registered establishment shall not treat water at the establishment other than by chlorination, ozone or ultraviolet treatment.

28 Reuse of potable water

Potable water that is re‑used as a source of in‑feed water during the preparation of dried fruits shall:

(a) be chlorinated so that the level of free residual chlorine is not less than 1.0 ppm sampled at any point within the system; and

(b) be filtered before re‑use.

29 In‑plant storage tanks

In‑plant water storage tanks at an establishment shall be covered in a manner that will prevent the entry of pests and contaminants.

30 Protective clothing racks

Where appropriate, racks for protective clothing shall be provided within or adjacent to the processing area.

31 Equipment and utensil washing

Facilities shall be provided at a registered establishment for the washing of movable equipment, utensils, product containers, protective clothing and similar items.

32 Hose points

An establishment shall have sufficient hose points with suitable hose racks constructed of rust resistant material.

33 Handwashing facilities

33.1 Handbasins and notices stating that personnel must wash their hands before handling dried fruits or fruit from which dried fruits are to be prepared shall be provided at accessible locations throughout processing areas of an establishment.

33.2 Handwashing facilities shall be:

(a) located adjacent to entrances through which persons enter areas in which processing of dried fruits takes place at an establishment; and

(b) sufficient in number to enable all persons to wash their hands immediately on entering the processing area.

33.3 Handbasins shall be supplied with:

(a) hot and cold water, or a controlled warm water supply;

(b) a dispenser containing an approved liquid soap; and

(c) a dispenser containing paper towels and a method for the disposal of used paper towels, or another means of single use hand drying.

34 Processing equipment

34.1 Where an establishment is to be used for the processing and packaging of dried fruits, machinery capable of detecting and removing foreign material from the fruit during processing and packaging shall be provided.

34.2 Except where otherwise approved by the Secretary, each processing line along which packed and processed dried fruits pass shall incorporate an electrically operated metal detector that shall have an accuracy sufficient to warn, either by:

(a) a signal indicating the presence of an object to the size of a 5 millimetre metal ball; or

(b) automatic removal of an object to the size of a 5 millimetre metal ball.

34.3 Equipment shall be provided at an establishment suitable for the removal and collection of dust and screenings from the dried fruits during processing.

34.4 An establishment at which dried fruits are to be prepared shall have suitable facilities (or access to these facilities) for analysis of dried fruits and records of any analysis shall be maintained at the establishment.

34.5 Where fumigation of dried fruit is to be undertaken at an establishment, it shall have equipment suitable for the purpose and for the removal of hazardous fumes in accordance with the NH&MRC ‘Code of Practice for the Fumigation of Dried Fruit with Methyl Bromide’, 1971 edition.

35 Inspection facilities

Where dried fruits are to be inspected at an establishment, an inspection area adjacent to the processing or storage area that is free of steam, obnoxious fumes, excessive noise and dust shall be provided for the exclusive use of authorized officers and shall have:

(a) lighting of at least 600 lx that is equivalent to daylight; and

(b) a table or bench:

(i) of not less than 1.5 metres in length by one metre in breadth;

(ii) that is surfaced with white plastic coated board or other impervious material; and

(iii) constructed to permit the quick return of the dried fruits to the container from which the fruit was removed; and

(c) access to a hand basin.

36 Accommodation for authorized officers

36.1 Where an authorized officer is located at an establishment for at least an aggregate of two days of the working week a private room or area of at least nine square metres shall be provided for use by the authorized officer.

36.2 The room or area prescribed in subclause 36.1 shall be increased by 6.6 square metres for each additional authorized officer located at an establishment.

36.3 The room or area described in subclause 36.1 shall be equipped with:

(a) a serviceable telephone;

(b) office equipment including a clothes locker, desk, chair and lockable filing cabinet;

(c) facilities for boiling water; and

(d) equipment that will maintain the temperature of the room between 15°C and 30°C.

36.4 Where authorized officers are not located at an establishment an authorized officer carrying out duties at the establishment shall be provided with access to a desk, chair, and when required, telephone, under conditions of reasonable privacy.

37 Staff amenities

37.1 Change rooms and separate toilet rooms shall be provided for all persons employed at an establishment in the handling and processing of dried fruits.

37.2 The entrance to toilet rooms from areas where dried fruits are prepared shall be through:

(a) an intervening change room; or

(b) an air lock that is vented to external air.

37.3 Handwash basins shall be provided in each toilet room in accordance with clause 33.

Note: The number of toilet bowls or urinals provided should be adequate for the number of persons employed at peak processing times.

38 Loading docks

An establishment shall have a loading dock that is:

(a) located in an area that is convenient to the storage area; and

(b) enclosed or provided with an awning to protect the dried fruits during loading and unloading.

39 Dried fruits store

A building used as a store for dried fruits or fruit from which dried fruits are to be prepared shall be of sound construction and designed and maintained in a manner that:

(a) prevents the entry of pests and other contaminants; and

(b) allows the store to be cleaned effectively.

40 Container depots and terminals

40.1 Roads, access ways and storage areas for container system units at a container depot or terminal shall be adequately sealed and drained.

40.2 A container depot or terminal shall be equipped with:

(a) cleaning facilities for container system units or access to such facilities; and

(b) an area with a desk, chair and telephone that may be used by an authorized officer in reasonable privacy.

Part 2 Operation requirements

41 Condition of establishment

The occupier of an establishment shall maintain the establishment, its surrounds, and fittings and equipment at the establishment in a hygienic condition.

42 Records to be maintained

The occupier of the establishment shall maintain records of all control checks and corrective action taken, and shall ensure that the records are readily accessible to an authorized officer.

43 Cleaning of establishment and equipment

43.1 The establishment shall be thoroughly cleaned and the walls sprayed each year with an approved insecticide that is suitable for use in food preparation areas, immediately prior to the main intake of fruit from which dried fruits are prepared and at any other time that an authorized officer directs.

43.2 Fruit debris, waste and screenings that are not to be further processed shall be removed:

(a) unless otherwise approved by an authorized officer, at least once a day from the building used for processing or packing dried fruits; and

(b) at least once a week from the establishment.

43.3 Immediately before the commencement of each packing season and at any other time that an authorized officer directs, all second‑hand hessians, plastic sheets, sweat boxes, bulk bins, drying trays and packing boxes shall have all fruit and debris cleaned from the surface of them and shall be treated in accordance with directions of an authorized officer.

43.4 Machinery, equipment and the surrounding floor area shall be thoroughly cleaned of all dried fruit and debris where:

(a) only one kind of dried fruit is processed and packed at the establishment — at intervals not exceeding one week, or at such other times as an authorized officer directs;

(b) two or more kinds of dried fruits are processed and packed at the establishment — immediately after the processing and packing of one kind of dried fruits has been completed; or

(c) more than three days has elapsed since processing or packing ceased — prior to the commencement of processing or packing of dried fruits.

44 Storage of toxic substances

44.1 Toxic substances shall:

(a) not be stored in an area of a building where dried fruits are prepared; and

(b) be stored and used in a manner that does not contaminate prescribed goods.

44.2 Material that may be a source of contamination or cause infestation of dried fruits shall not be stored or handled in a building used for the processing, packing or storage of the dried fruits.

45 Animals excluded from premises

Animals shall be excluded at all times from the areas of the establishment where preparation of dried fruits takes place.

46 Glass

Glass, other than glass containers that are to be used for packaging of dried fruits shall not be permitted in the processing areas of the establishment.

47 Handwashing facilities

Handwashing facilities and toilets at the establishment shall be kept in a sanitary condition at all times.

48 Protection of dried fruits from contamination and pest

Dried fruits, fruit from which dried fruits are to be prepared and packaging materials shall be stored under hygienic conditions and protected from contamination, rodent and insect infestation and any other deterioration.

49 Storage of dried fruits

49. Processed and unprocessed dried fruit, fresh fruits and packaging materials that are not stored under refrigeration shall be:

(a) where a solid impenetrable wall does not exist, separated by at least three metres; and

(b) 500 millimetres from any wall.

49.2 An effective insect barrier shall be laid around all unprocessed dried fruits that are not stored under refrigeration.

50 Spraying or fogging of establishment

An establishment shall be sprayed or fogged with an approved insecticide and effective insect barriers that shall be laid at least once each week during the period 1 September to 31 May (inclusive) and at any other time that an authorized officer directs.

51 Clothing of persons in establishment

51.1 All persons in the processing areas of an establishment shall be attired in clean clothing.

51.2 Adequate protective clothing (including hats, hairnets, footwear, coats, aprons and gloves) shall be worn where necessary to protect dried fruits from contamination.

51.3 Persons in food processing areas shall where appropriate, wear hairnets, caps or other effective hair restraints.

51.4 Gloves used for handling dried fruits shall be:

(a) maintained in a sound, clean and sanitary condition; and

(b) made from an impermeable material.

51.5 Protective clothing used in the establishment shall not be worn outside the establishment.

52 Personal hygiene and conduct

52.1 No person who:

(a) is suffering from a communicable disease;

(b) is a carrier of a communicable disease;

(c) is suffering from a condition causing a discharge of pus or serum from any part of the head, neck, hands or arms; or

(d) has reason to believe or suspect that there is a likelihood of transmitting disease producing organisms to dried fruits shall engage in the preparation, processing, packing or handling of prescribed goods or any material likely to come into contact with those goods.

52.2 Where the occupier of an establishment engaged in the processing or handling of dried fruits has reason to believe or suspect that any person is likely to transmit disease‑producing organisms to dried fruits, the occupier shall ensure that person is excluded from entering the establishment until that person furnishes a certificate from a medical practitioner indicating that person is free from infection or any condition likely to transmit disease producing organisms to dried fruits.

52.3 Persons handling dried fruits during processing shall have clean hands.

52.4 All persons shall wash their hands with the aid of approved liquid soap:

(a) on entering areas in which dried fruits are prepared;

(b) after using a toilet facility;

(c) after handling dirty or contaminated material; and

(d) after smoking, eating or drinking.

52.5 Processing personnel shall keep their fingernails clean.

52.6 All persons handling dried fruits or fruits from which dried fruits are to be prepared with bare hands shall not wear fingernail varnish.

52.7 Cuts or sores shall be covered with a clean waterproof dressing that is securely attached and in the case of cuts or sores on the hands, gloves shall also be worn.

52.8 Adhesive dressings or their equivalent shall not be worn unless covered or enclosed by a clean waterproof dressing that is securely attached.

52.9 Loose jewellery that is not effectively covered, shall not be worn on the hands when handling prescribed goods during processing.

52.10 No person shall spit, smoke or consume food in a processing area.

52.11 No person shall drink in a processing area other than by use of a disposable cup in the vicinity of a water fountain.

Schedule 2 Standards for dried fruits

Part 1 Preliminary

1 Definitions

In this Schedule, unless the contrary intention appears:

bold means fleshy and full-bodied.

buck currant means currants which contain seeds.

clusters means dried vine fruit with main stem attached which are not size graded but measured lengthwise in accordance with size requirements.

dipped in relation to dried vine fruit, means the application of an approved oil emulsion to the fruits by means of immersion or spraying of the fruits.

disease means any abnormal condition of, or in, dried fruits, including any condition arising from physiological disorders or caused by, or due to, the presence, operation, development, growth or decay of any insect, fungus, bacterium, virus or other parasite.

dirty fruit means fruit embedded with mineral impurities or harmless organic matter that is larger than 1 millimetre.

excessive core, in relation to a piece of dried apple, means a seed‑cell (endocarp) aggregating more than 15 millimetres in diameter that is attached to the piece.

foreign matter means an organic or inorganic substance other than:

(a) fruit material;

(b) dirty fruit; or

(c) other dried fruits.

fruit material, in relation to:

(a) dried tree fruits, and dried fruit general means, pits, stones, seeds, peel and colyces and any other plant matter that is derived from a fruit used for drying or the plant on which the fruit was grown; and

(b) dried vine fruits, means, loose leaf matter, capstem clusters, and fine woody vegetative material which does not exceed one millimetre in cross sectional width when measured at any point along its length but not adjacent to capstem connection points.

heavy blemish, in relation to dried tree fruit, means:

(a) in the case of medium and large size dried apricots and dried nectarines, a total area exceeding that of a circle seven millimetres in diameter; and

(b) in the case of dried peaches and dried pears, extra large and jumbo size dried apricots and dried nectarines, and slabs a total area exceeding that of a circle 10 millimetres in diameter.

immature, in relation to dried vine fruits, means berries that are very light in mass, hard or lacking in sugar.

immature, in relation to dried apricots, nectarines, peaches and pears, means fruit that is:

(a) lacking in sugar;

(b) tough and bitter to taste;

(c) green or of another colour indicative of immature fruit of that kind; or

(d) wrinkled in appearance.

lexias, means dried grapes produced from Waltham Cross grapes or Gordo Blanco grape varieties that have been dipped or sprayed.

light blemish in relation to dried tree fruits means:

(a) for medium and large size dried apricots and dried nectarines, a total area not less than 3 millimetres in diameter and not exceeding in aggregate that of a circle seven millimetres in diameter;

(b) for dried peaches and dried pears extra large and jumbo size dried apricots and dried nectarines, and slabs, a total area not exceeding in aggregate that of a circle 10 millimetres in diameter.

mature means fruit that has attained the optimum degree of ripening, suitable for the processing to which it is to be subjected to produce the desired product characteristics.

muscatels means dried grapes produced from the Waltham Cross or Gordo Blanco varieties that have not been dipped or sprayed.

natural means dried fruits that have not been dipped or sprayed, or treated with preservatives.

nectarines include peacharines.

other defects, in relation to dried apple, means a piece of apple that has one or more of the following defects:

(a) appreciable discolouration;

(b) worm holes;

(c) the calyx stem or seeds attached;

(d) fragments;

(e) red skin attached aggregating in area to that of a circle seven millimetres in diameter; or

(f) green or yellow skin attached aggregating in area to that of a circle 15 millimetres in diameter.

pieces of stalk, in relation to dried vine fruits, means pieces of woody vegetative material originating from the grape bunch which exceed one millimetre in cross sectional width when measured at any point along its length, but not adjacent to branching points, but does not include the fine fruit material which directly connects to capstems.

seeded means fruit from which the seeds have been removed.

semi‑processed means ‘for further processing’ or words of similar meaning.

slab means a sound, thoroughly cured piece of dried fruit that is irregular in shape, size and thickness and does not include whole fruit.

stem‑end puncture, in relation to dried apricots, peaches and nectarines, means a visible hole left by the stem within a half of the fruit.

sound, in relation to dried fruits, means practically free from disease, damage, fermentation, mould or decay; and

white cut surface, in relation to dried pears, means that the cut surface of the pear that is wholly white with the flesh and skin otherwise characteristic of dried pears.

2 Fruit drying

Fruit shall be dried inside or outside the confines of the buildings of a registered establishment and precautions shall be taken to protect the fruit from:

(a) insect infestation; or

(b) contamination with:

(i) insect refuse; or

(ii) other foreign matter.

3 Delivery for processing

Fruit from which dried fruits are to be prepared shall:

(a) be delivered to a registered establishment in clean containers constructed of material that does not adversely affect the conditions of the fruits;

(b) be protected against dirt, dust and other forms of contamination by being covered with a tarpaulin or any other suitable covering while being conveyed to a registered establishment; and

(c) not contain pesticide residues that exceed the limits specified by the laws of the country to which the dried fruits are to be exported.

4 Fumigation of dried fruits

Dried fruits (other than dried apples, bananas, mangoes and figs) shall be:

(a) in the case of bulk packs:

(i) stored for a maximum of 14 days only;

(ii) treated with eranol at the time of packaging; or

(iii) where stored in excess of 14 days be fumigated each month after date storage commenced; or

(iv) stored in an approved manner that causes the dried not to be contaminated; and

(v) fumigated no more than 3 days prior to loading into for export.

(b) in the case of final consumer packs:

(i) treated with eranol; or

(ii) fumigated within 14 days, prior to packaging.

5 Fumigation

Fumigation shall be carried out with methyl bromide, in accordance with the ‘Code of Practice for Fumigation of Dried Fruit with Methyl Bromide’, 1971 Edition published by the NH & MRC.

Part 2 Dried fruits in general

6 Dried fruits general standard

6.1 Dried fruits, other than dried fruits specified in a Division of this Schedule, may contain sulphur dioxide and shall:

(a) be manufactured from sound, reasonably mature fruit that is dried and thoroughly cured;

(b) be practically free from foreign matter;

(c) have a reasonably typical flavour, texture and colour;

(d) contain only one style;

(e) not have a moisture content exceeding:

(i) in the case of banana, 23 per cent;

(ii) in the case of figs, 26 per cent;

(iii) in the case of mangoes, 25 per cent; and

(iv) in the case of paw paw, 25 per cent; and

(f) be reasonably uniform in size.

6.2 In the case of an immediate package of dried fruit, (other than dried fruit specified in a Division of this Schedule):

(a) only one style of dried fruit shall be packed in the container;

(b) no fruit in the container shall have a defect which is not listed in Column 1 of the table below;

(c) the number of fruit in the container which have a defect listed in Column 1 of the table shall not exceed 50 per cent by count of the total fruit in the container;

(d) the number of fruit in the container which have a Major Defect listed in Part 1 of Column 1 of the table shall not exceed 15 per cent by count of the total fruit in the container; and

(e) the number of fruit in the container which have a particular defect listed in Column 1 of the table shall not exceed the Defect Limit specified in Column 2, adjacent to that particular defect.

Part 3 Dried vine fruit

Division I General requirements

7 Basic requirements for currants, raisins and sultanas

Currants, raisins and sultanas may contain edible fats and oils and shall:

(a) be manufactured from sound and reasonably mature fruit;

(b) be practically free from foreign matter;

(c) not have mineral impurities exceeding 75 milligrams per 100 grams or 30 grit units as determined by the CSIRO Gritometer; and

(d) not have a moisture content exceeding:

(i) for bulk packed fruit, 18 per cent; and

(ii) for final consumer packed fruit, 20 per cent.

Note: 1 grit unit = 2.5 mg/100 grams.

Division II Currants

8 Six crown currants

Six crown currants shall consist of currants that comply with clause 7 and:

(a) are bold, dark coloured berries that still retain their natural bloom;

(b) have a typical flavour and texture;

(c) are practically free of shotty, pin‑head and red berries;

(d) do not contain more than three per cent by count of buck currants; and

(e) pass through a 10 millimetre riddle and over a seven millimetre riddle.

9 Five crown currants

Five crown currants shall consist of currants that:

(a) comply with clause 7 and paragraphs 8 (a) and (b);

(b) are practically free from shotty and pin-head berries;

(c) do not contain more than:

(i) five per cent by count of red berries; and

(ii) three per cent by count of buck currants; and

(d) pass through a 10 millimetre riddle and over a four millimetre riddle.

10 Four crown or fancy currants

Four crown or fancy currants shall consist of currants that:

(a) comply with clause 7 and paragraph 8 (b);

(b) are reasonably bold, dark coloured berries that still retain some of their natural bloom;

(c) are practically free from shotty and pin‑head berries;

(d) do not contain more than:

(i) 15 per cent, by count of red berries; and

(ii) three per cent by count of buck currants; and

(e) pass through a 10 millimetre riddle and over a four millimetre riddle.

11 Three crown or choice currants

Three crown or choice currants shall consist of currants that:

(a) comply with clause 7 and paragraphs 10 (a) and 10 (c);

(b) are dark coloured berries;

(c) do not contain more than:

(i) 25 per cent of red berries; and

(ii) three per cent by count of buck currants; and

(d) pass through a 10 millimetre riddle and over a four millimetre riddle.

12 Two crown currants

Two crown currants shall consist of currants that:

(a) comply with clause 7 and paragraphs 10 (c) and 11 (b);

(b) have a reasonable and typical flavour and texture;

(c) do not contain more than:

(i) 35 per cent by count of red berries; and

(ii) three per cent by count of buck currants; and

(d) pass through a 10 millimetre riddle and over a four millimetre riddle.

13 One crown or standard currants

One crown or standard currants shall consist of currants that:

(a) comply with clause 7 and paragraphs 10 (c) and 11 (b);

(b) have a reasonably typical flavour and texture;

(c) do not contain more than:

(i) 40 per cent by count of red berries; and

(ii) three per cent by count of buck currants; and

(d) pass through a 10 millimetre riddle and over a four millimetre riddle.

14 Manufacturing or MF currants

14.1 Manufacturing or MF currants shall consist of currants that:

(a) comply with clause 7;

(b) have a reasonably typical colour, flavour and texture;

(c) are reasonably free from shotty and pin‑head berries;

(d) do not contain more than:

(i) 70 per cent by count of red berries; and

(ii) five per cent by count of buck currants; and

(e) pass through a 15 millimetre riddle and over a four millimetre riddle.

14.2 Manufacturing or MF currants shall not be packed in final consumer packs.

15 Semi‑processed currants

15.1 Semi processed currants shall consist of currants that:

(a) comply with clause 7 and paragraph 14.1 (b);

(b) are reasonably free from shotty, pin-head and red berries; and

(c) pass through a 10 millimetre riddle and over a four millimetre riddle.

15.2 Semi-processed crown currants shall not be packed in final consumer packs.

16 Maximum permissible defects for currants

An immediate package of currants shall not contain defects other than those specified in the following table, which defects shall not exceed any single defect limit specified in the appropriate column of the table in relation to the type of currants to which that column applies;

TABLE

Defect limits for currants

Division III Sultanas

17 Seven crown sultanas

Seven crown sultanas shall consist of sultanas that comply with clause 7 and:

(a) are bold, bright golden coloured berries;

(b) have a typical flavour and texture;

(c) do not contain amber coloured or darker berries; and

(d) and do not pass through a 10 millimetre riddle.

18 Six crown sultanas

Six crown sultanas shall consist of sultanas that comply with clause 7 and:

(a) have a typical flavour and texture;

(b) in the case of natural type sultanas:

(i) are bold, uniform dark blue-brown coloured berries that still retain their natural bloom; and

(ii) do not contain more than 5 per cent by count of light or off-coloured berries;

(c) in the case of light type sultanas:

(i) are bold, bright amber coloured berries; and

(ii) do not contain more than five per cent by count of dark berries.

19 Five crown or fancy sultanas

Five crown or fancy sultanas shall consist of sultanas that comply with clause 7 and:

(a) have a typical flavour and texture;

(b) in the case of light type sultanas:

(i) are of a light amber colour; and

(ii) do not contain more than 10 per cent by count of dark coloured berries;

(c) in the case of brown type sultanas:

(i) are of a dark amber colour; and

(ii) do not contain more than 10 per cent by count of dark brown berries; and

(d) in the case of natural type sultanas:

(i) are of a reasonably uniform blue-brown colour that still retain their natural bloom; and

(ii) do not contain more than 10 per cent of light or off-coloured berries.

20 Four crown or choice sultanas

Four crown or choice sultanas shall consist of sultanas that comply with clause 7 and:

(a) have a typical flavour and texture;

(b) in the case of light type sultanas:

(i) are of an average amber colour; and

(ii) do not contain more than 15 per cent by count of dark coloured berries; and

(c) in the case of brown type sultanas:

(i) are of a dark amber to brown colour; and

(ii) do not contain more than 15 per cent of dark coloured berries; and

(d) in the case of natural type sultanas:

(i) are of a reasonably uniform blue‑brown colour, that still retain some of their natural bloom; and

(ii) contain not more than 15 per cent by count of light or
off-coloured berries.

21 Three crown sultanas

Three crown sultanas shall consist of sultanas that comply with clause 7 and:

(a) have a typical flavour and texture;

(b) in the case of light type sultanas:

(i) are of an amber to light brown colour; and

(ii) do not contain more than 20 per cent by count of dark coloured berries;

(c) in the case of brown type sultanas:

(i) are of a reasonably uniform brown colour; and

(ii) do not contain more than 20 per cent by count of dark brown berries; and

(d) in the case of natural type sultanas:

(i) are of a reasonably uniform blue‑brown colour; and

(ii) do not contain more than 20 per cent by count of light or off‑coloured berries.

22 Two crown or standard sultanas

Two crown or standard sultanas shall consist of sultanas that comply with clause 7 and:

(a) have a typical flavour and texture;

(b) In the case of light type sultanas:

(i) are of a light brown colour; and

(ii) do not contain more than 50 per cent by count of dark coloured berries; and

(c) in the case of brown type sultanas, are of a reasonably uniform dark colour; and

(d) in the case of natural type sultanas:

(i) are of a dark colour; and

(ii) do not contain more than 50 per cent by count of light or off‑coloured berries.

23 One crown sultanas

One crown sultanas shall consist of sultanas that comply with clause 7 and are of a reasonably typical colour, flavour and texture.

24 Manufacturing or MF and semi‑processed sultanas

24.1 Manufacturing or MF sultanas shall consist of sultanas that comply with clause 7 and have a reasonably typical colour, flavour and texture.

24.2 Manufacturing or MF sultanas shall not be packaged in final consumer packages.

25 Maximum permissible defects for sultanas

An immediate package of sultanas shall not contain defects other than those specified in the following table, which defects shall not exceed any single defect limit specified in the appropriate column of the table in relation to the type of sultanas to which that column applies:

TABLE

26 Sizing of sultanas

Sultana berries shall be classified according to size, as follows:

(a) in the case of ‘Extra Small’ or ‘XS’ the berries shall pass through an 8 millimetre riddle and over a 5 millimetre riddle;

(b) in the case of ‘Small’ or ‘S’ sultanas, the berries shall pass through a 10 millimetre riddle and over a 5 millimetre riddle;

(c) in the case of ‘Large’ or ‘L’ sultanas, the berries shall pass through a 15 millimetre riddle and over a 10 millimetre riddle;

(d) in the case of ‘Extra Large’ or ‘XL’ sultanas, the berries shall pass through a 15 millimetre riddle and over a 12 millimetre riddle;

(e) in the case of ‘Jumbo’ or ‘J’ sultanas, the berries shall pass through a 20 millimetre riddle and over a 12 millimetre riddle; or

(f) in the case of ‘Unspecified size’ or ‘U’ sultanas, the berries shall pass through a 15 millimetre riddle and over a 5 millimetre riddle.

Division IV Raisins

27 Six crown or fancy raisins

Six crown or fancy raisins shall consist of raisins that comply with clause 7 and:

(a) have a typical flavour and texture;

(b) in the case of light raisins:

(i) consist of uniform bright, amber coloured berries;

(ii) do not contain:

(A) dark coloured berries; and

(B) more than 10 per cent by count of clear brown berries; and

(c) in the case of natural raisins, consist of bold uniform blue‑brown coloured berries that retain their natural bloom.

28 Five crown or choice raisins

Five crown or choice raisins shall consist of raisins that comply with clause 7 and:

(a) have a typical flavour and texture;

(b) in the case of brown type raisins:

(i) consist of reasonable uniform brown or brownish‑green coloured berries; and

(ii) do not contain more than 20 per cent by count of dark coloured berries; and

(c) in the case of natural type raisins:

(i) consist of reasonable, uniform blue-brown coloured berries that retain some of their natural bloom; and

(ii) do not contain more than 10 per cent by count of light or off-coloured berries.

29 Four crown or standard raisins

Four crown or standard raisins shall consist of raisins that comply with clause 7 and:

(a) have a typical flavour and texture;

(b) in the case of brown type raisins:

(i) consist of brown, dark‑brown or dark brownish‑green coloured berries; and

(ii) do not contain more than 30 per cent by count of dark coloured berries; and

(c) in the case of natural type raisins:

(i) consist of reasonably uniform blue‑brown coloured berries; and

(ii) do not contain more than 30 per cent by count of light or off-coloured berries.

30 Three crown or standard raisins

Three crown or standard raisins shall consist of raisins that comply with clause 7 and:

(a) have a reasonable, uniform and typical colour; and

(b) have a reasonably typical flavour and texture.

31 Manufacturing or MF and semi‑processed raisins

31.1 Manufacturing or MF raisins and semi‑processed raisins shall consist of raisins that comply with clause 7 and have a, reasonably typical colour, flavour and texture.

31.2 Manufacturing or MF raisins shall not be packaged in final consumer packs.

32 Maximum permissible defects for raisins

An immediate package of raisins shall not contain defects other than those specified in the following table, which defects shall not exceed any single defect limit specified in the appropriate column of the table in relation to the type of raisins to which that column applies:

TABLE

33 Sizing of raisins

Raisin berries shall be sized and classified as follows:

(a) berries that pass over a 20 millimetre riddle — ‘Extra large’;

(b) berries that pass over a 14 millimetre riddle and through a 20 millimetre riddle — ‘Large’;

(c) berries that pass over a 10 millimetre riddle and through a 14 millimetre riddle — ‘Small’;

(d) berries that pass over a 6 millimetre riddle and through a 10 millimetre riddle — ‘Midget’; and

(e) berries that pass over a 10 millimetre riddle — ‘Unspecified’.

Part 4 Dried tree fruit

Division 1 Dried Apples

34 Dried apples—basic requirements

Dried apples may contain sulphur dioxide and shall:

(a) be manufactured from sound and reasonably mature fruit;

(b) be practically free of foreign matter;

(c) be properly peeled, bored and trimmed;

(d) contain only one style of apples;

(e) not have a moisture content exceeding:

(i) 22 per cent; or

(ii) in the case of low moisture dried apples, six per cent;

(f) be reasonably uniform in size; and

(g) pass over a 3 millimetre riddle.

35 Fancy dried apples

Fancy dried apples shall consist of dried apples that comply with clause 34 and:

(a) have a typical colour, texture, flavour and odour that is free from smoke; and

(b) do not contain more than 10 per cent by weight of apple pieces that have excessive core or other permitted defects.

36 Choice dried apples

Choice dried apples shall consist of dried apple pieces that comply with clause 34 and:

(a) have a typical colour, texture, flavour and odour that is free from smoke; and

(b) do not contain more than 15 per cent by weight of apple pieces that have excessive core or other permitted defects.

37 Standard dried apples

Standard dried apples shall consist of dried apple pieces that comply with clause 34 and:

(a) have a reasonable and typical colour, texture, flavour and odour that is free from smoke; and

(b) do not contain more than 20 per cent by weight of apple pieces that have excessive core or other permitted defects.

38 Manufacturing or MF dried apples

38.1 Manufacturing or MF dried apples shall consist of dried apples that comply with clause 34 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) do not contain more than 50 per cent by weight of apple pieces that have excessive core or other permitted defects.

38.2 Manufacturing or MF dried apples shall not be packed in final consumer packages.

39 Basic requirements for dried apricots

Dried apricots may contain sulphur dioxide and edible fats and oils and shall:

(a) be manufactured from sound and reasonably mature apricots that are dried and thoroughly cured;

(b) be practically free of foreign matter;

(c) contain only one style of apricot; and

(d) not have a moisture content exceeding 25 per cent.

40 Fancy dried apricots

Fancy dried apricots shall consist of apricots that comply with clause 39 and:

(a) have a typical colour, texture, flavour and odour;

(b) do not contain more than 15 per cent by count of apricot pieces that vary from the principal apricot colour;

(c) are sized as either, jumbo, extra large, large or medium; and

(d) may possess:

(i) pale yellow green areas around the stem that do not exceed 30 per cent of the surface area of the apricot piece;

(ii) pale and lacy white centres.

41 Choice dried apricots

Choice dried apricots shall consist of apricots that comply with clause 39 and:

(a) have a typical colour, texture, flavour and odour;

(b) are graded into the sizes of, ‘extra large’ or ‘large’; and

(c) may possess:

(i) pale yellow green areas around the stem that do not exceed 30 per cent of the surface area of the apricot piece; and

(ii) pale and lacy white centres that are completely white.

42 Standard dried apricots

Standard dried apricots shall consist of apricots that comply with clause 39 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) when halved, pass over a 15 millimetre riddle.

43 Dried apricot slabs

Dried apricot slabs shall consist of apricot slabs that comply with clause 39 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) are ungraded.

44 Manufacturing or MF dried apricots

Manufacturing or MF dried apricots shall consist of apricots that comply with clause 39 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) when halved, pass over a 15 millimetre riddle.

45 Semi‑processed dried apricots

45.1 Semi‑processed dried apricots shall consist of apricots that comply with clause 39 and:

(a) have a reasonably typical colour, flavour and odour; and

(b) pass over a 10 millimetre riddle.

45.2 Semi‑processed dried apricots shall not be packed in final consumer packages.

46 Sizing of dried apricots and dried nectarines

Dried apricots and dried nectarines that are graded shall:

(a) in the case of ‘jumbo’ apricots, consist of fruit, 90 per cent of which, passes over a 40 millimetre riddle;

(b) in the case of ‘extra large’ apricots, consist of fruit, 90 per cent of which, passes over a 35 millimetre riddle;

(c) in the case of ‘large’ apricots, consist of fruit, 90 per cent of which, passes over a 25 millimetre riddle; and

(d) in the case of ‘medium’ apricots, consist of fruit that passes over a 15 millimetre riddle.

Division III Dried nectarines

47 Basic requirements for dried nectarines

Dried nectarines may contain sulphur dioxide and edible fats and oils and shall:

(a) be manufactured from sound and reasonably mature fruit that is dried and thoroughly cured;

(b) be practically free of foreign matter;

(c) contain the same style of nectarines; and

(d) not have a moisture content exceeding 24 per cent.

48 Fancy dried nectarines

Fancy dried nectarines shall consist of nectarines that comply with clause 47 and:

(a) have a typical colour, texture, flavour and odour; and

(b) are graded as either, ‘jumbo’, ‘extra large’, ‘large’ or ‘medium’.

49 Choice dried nectarines

Choice dried nectarines shall consist of dried nectarines that comply with clause 47 and:

(a) have a typical colour, texture, flavour and odour;

(b) are graded as either, ‘extra large’ or ‘large’.

50 Standard dried nectarines

Standard dried nectarines shall consist of dried nectarines that comply with clause 47 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) when halved, pass over a 15 millimetre riddle.

51 Dried nectarine slabs

Dried nectarine slabs shall consist of dried nectarine slabs that comply with clause 47 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) are not size graded.

52 Manufacturing or MF dried nectarines

Manufacturing or MF dried nectarines shall consist of dried nectarines that comply with clause 47 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) when halved, pass over a 10 millimetre riddle.

53 Semi‑processed dried nectarines

53.1 Semi‑processed dried nectarines shall consist of dried nectarines that comply with clause 47 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) pass over a 10 millimetre riddle.

53.2 Semi‑processed dried nectarines shall not be packed in final consumer packages.

Division IV Dried Peaches

54 Basic requirements for dried peaches

Dried peaches may contain sulphur dioxide and edible fats and oils and shall:

(a) be manufactured from sound and reasonably mature fruit that is dried and thoroughly cured;

(b) be practically free of foreign matter;

(c) contain the same style of peach; and

(d) not have a moisture content exceeding 24 per cent.

55 Fancy dried peaches

Fancy dried peaches shall consist of dried peaches that comply with clause 54 and:

(a) have a typical colour, texture, flavour and odour; and

(b) are size graded as either, ‘extra large’, ‘large’, or ‘medium’.

56 Choice dried peaches

Choice dried peaches shall consist of dried peaches that comply with clause 54 and:

(a) have a typical colour, texture, flavour and odour; and

(b) are size graded as either, ‘extra large’ or ‘large’.

57 Standard dried peaches

Standard dried peaches shall consist of dried peaches that comply with clause 54 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) when halved, pass over a 30 millimetre riddle.

58 Dried peach slabs

Dried peach slabs shall consist of slabs of dried peaches that comply with clause 54 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) pass over a 30 millimetre riddle.

59 Manufacturing or MF dried peaches

Manufacturing or MF dried peaches shall consist of dried peaches that comply with clause 54 and:

(a) have a typical colour, texture, flavour and odour; and

(b) when halved, pass over a 20 millimetre riddle.

60 Semi‑processed dried peaches

60.1 Semi‑processed dried peaches shall consist of dried peaches that comply with clause 54 and pass over a 30 millimetre riddle.

60.2 Semi‑processed dried peaches shall not be packed in final consumer packages.

61 Size grading of dried peaches

Dried peaches that are size graded shall:

(a) in the case of ‘extra large’ peaches, contain 90 per cent of fruit that:

(i) when unpeeled, passes over a 50 millimetre riddle; or

(ii) when peeled, passes over a 43 millimetre riddle;

(b) in the case of ‘large’ peaches, contain 90 per cent of fruit that:

(i) when unpeeled, passes over a 40 millimetre riddle; or

(ii) when peeled, passes over a 33 millimetre riddle; and

(c) in the case of ‘medium’ peaches, contain fruit that:

(i) when unpeeled, passes over a 30 millimetre riddle; or

(ii) when peeled, passes over a 23 millimetre riddle.

62 Maximum permissible defect levels for apricots, nectarines and peaches

62.1 Immediate containers of dried apricots, dried nectarines or dried peaches shall not contain any defects other than those specified in the following table, which levels shall not exceed:

(a) in the case of fancy, choice or standard grades and dried slabs:

(i) any single defect limit;

(ii) the total major defects limit;

(iii) the combined total of major and minor defects; and

(b) in the case of manufacturing grade:

(i) any single defect limit; or

(ii) the total major defect limit; or

(iii) the combined total of major and minor defects.

62.2 In subclause 62.3, ‘Column 2’ means:

(a) for Fancy grade dried fruit, other than medium sized, Part 1 of Column 2;

(b) for medium sized Fancy grade dried fruit, Part 2 of Column 2;

(c) for Choice grade dried fruit, Part 3 of Column 2;

(d) for Standard grade dried fruit, Part 4 of Column 2;

(e) for Slabs grade dried fruit, Part 5 of Column 2;

(f) for Manufacturing grade dried fruit, Part 6 of Column 2.

62.3 In the case of an immediate container of dried apricots, dried nectarines or dried peaches:

(a) no fruit in the container shall have a defect which is not listed in Column 1 of the table below;

(b) the number of fruit in the container which have a defect listed in Column 1 of the table shall not exceed the Total Defect Limit specified in Column 2, adjacent to the words ‘Total Defect Limit’;

(c) the number of fruit in the container which have a Major Defect listed in Part 1 of Column 1 of the table shall not exceed the Major Defect Limit specified in Column 2, adjacent to the words ‘Major Defect Limit’; and

(d) the number of fruit in the container which have a particular defect listed in Column 1 of the table shall not exceed the Defect Limit specified in Column 2, adjacent to that particular defect.

TABLE

Division V Dried Pears

63 Basic requirements for dried pears

Dried pears may contain sulphur dioxide and edible fats and oils and shall:

(a) be manufactured from sound, reasonably mature fruit, that is dried and thoroughly cured;

(b) be practically free of foreign matter;

(c) contain only one style of pears; and

(d) not have a moisture content exceeding 24 per cent.

64 Fancy dried pears

Fancy dried pears shall consist of dried pears that comply with clause 63 and:

(a) have a typical colour, texture, flavour and odour;

(b) are graded as ‘extra large’, ‘large’ or ‘medium’; and

(c) do not contain more than five per cent by count of dried pear pieces that have a white cut surface.

65 Choice grade dried pears

Choice grade dried pears shall consist of dried pears that comply with clause 63 and:

(a) have a typical colour, texture, flavour and odour;

(b) are graded as ‘extra large’ or ‘large’; and

(c) do not contain more than 15 per cent by count of dried pear pieces that have a white surface.

66 Standard dried pears

Standard dried pears shall consist of dried pears that comply with clause 63 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) pass over:

(i) when unpeeled halves, a 30 millimetre riddle; or

(ii) when peeled halves, a 23 millimetre riddle.

67 Dried pear slabs

Dried pear slabs shall consist of slabs of dried pears that comply with clause 63 and:

(a) have a reasonably typical colour, texture, flavour and odour;

(b) are not size graded; and

(c) do not contain more than 10 per cent of dried pear pieces that have a white surface cut.

68 Manufacturing or MF dried pears

Manufacturing or MF dried pears shall consist of dried pears that comply with clause 63 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) when halved, pass over a 15 millimetre riddle.

69 Semi‑processed dried pears

69.1 Semi‑processed dried pears shall consist of pears that comply with clause 63 and:

(a) have a reasonably typical colour, texture, flavour and odour; and

(b) pass over a 15 millimetre riddle.

69.2 Semi‑processed dried pears shall not be packed in final consumer packages.

70 Sizing of dried pears

Dried pears that are graded to size as follows, shall:

(a) in the case of ‘extra large’ pears, consist of 90 per cent of fruit that:

(i) when unpeeled passes over a 50 millimetre riddle; or

(ii) when peeled passes over a 43 millimetre riddle;

(b) in the case of ‘large’ pears, consist of 90 per cent of fruit that:

(i) when unpeeled passes over a 40 millimetre riddle; or

(ii) when peeled passes over a 33 millimetre riddle; and

(c) in the case of ‘medium’ pears, consist of fruit that:

(i) when unpeeled passes over a 30 millimetre riddle; or

(ii) when peeled passes over a 23 millimetre riddle.

71 Maximum permissible defect levels for dried pears

71.1 In subclause 71.2, ‘Column 2’ means:

(a) for Fancy grade dried pears, Part 1 of Column 2;

(b) for Choice grade dried pears, Part 2 of Column 2;

(c) for Standard grade dried pears, Part 3 of Column 2;

(d) for dried Slabs, Part 4 of Column 2;

(e) for Manufacturing grade dried pears, Part 5 of Column 2.

71.2 In the case of an immediate container of dried pears:

(a) no fruit in the container shall have a defect which is not listed in Column 1 of the table below;

(b) the number of fruit in the container which have a defect listed in Column 1 of the table shall not exceed the Total Defect Limit specified in Column 2, adjacent to the words ‘Total Defect Limit’;

(c) the number of fruit in the container which have a Major Defect listed in Part 1 of Column 1 of the table shall not exceed the Major Defect Limit specified in Column 2, adjacent to the words ‘Major Defect Limit’; and

(d) the number of fruit in the container which have a particular defect listed in Column 1 of the table shall not exceed the Defect Limit specified in Column 2, adjacent to that particular defect.

TABLE

Part 5 Mixed dried fruit

72 Dried fruit salad

Dried fruit salad shall consist of a mixture of dried tree fruit that:

(a) comply with the standard grade requirement for each dried tree fruit specified in this Schedule;

(b) where the trade description uses the words ‘fancy’, ‘choice’ or ‘standard’, all the dried tree fruits shall comply with the requirements of that grade.

73 Dried fruit medley

73.1 Dried fruit medley shall consist of a mixture of dried tree fruit which has been cut into smaller portions than halves that:

(a) comply with the standard grade requirement for each dried tree fruit specified in this Schedule; or

(b) where the trade description uses the words ‘fancy’, ‘choice’ or ‘standard’, all the dried tree fruits shall comply with the grade requirement.

73.2 Dried fruit medley may contain:

(a) not more than 35 per cent of dried vine fruit; and

(b) edible fats or oils.

74 Mixed dried fruit

74.1 Mixed dried fruit shall consist of a mixture of dried vine fruit to the level of not less than 70 per cent and:

(a) where the trade description has no specified grade, the vine fruit shall comply with the one crown grade requirement for each dried vine fruit specified in this Schedule; and

(b) where the trade description uses the word ‘fancy’, ‘choice’ and ‘standard’, all the dried vine fruits shall comply with the grade requirement.

74.2 Mixed dried fruit may contain:

(a) citrus peel of not more than 150 grams per kilogram;

(b) glaced fruits;

(c) nuts;

(d) sugar or glucose;

(e) glycerol;

(f) sorbitol;

(g) imitation fruit of not more than 150g per kg; or

(h) edible fats and oils.

75 Other dried fruit mixtures

Other dried fruit mixtures shall contain a mixture of dried fruit 50 per cent or more and may contain:

(a) dried tree fruit;

(b) dried vine fruit;

(c) nuts;

(d) glaced fruits;

(e) glycerol;

(f) sorbitol;

(g) imitation fruit; or

(h) edible fats and oils.

Part 6 Dried fruit chips

76 Fruit Chips

76.1 Fruit chips shall:

(a) be manufactured from sound and reasonably mature fruit;

(b) be free from any hazardous foreign matter;

(c) contain one style;

(d) be uniform and have a typical colour, flavour, texture and odour;

(e) be practically free from blemishes;

(f) have a moisture content not exceeding 6 per cent.

76.2 Fruit chips may contain:

(a) sugar or glucose or honey;

(b) food acids;

(c) sulphur dioxide;

(d) salt; and

(e) edible fats or oils.

Schedule 3 Trade descriptions

1 Format for trade description

A trade description on any container that includes dried fruits shall include:

(a) the word ‘dried’ or words of a similar meaning, except when the word ‘currants’, ‘sultanas’, ‘raisins’ or ‘chips’, as applicable, are used;

(b) the common name of that fruit or where more than one fruit is included, words that clearly indicate that the container contains a mixture of dried fruits; and

(c) where applicable, the style or form of the dried fruit.

2 Geographic terms not to be used

A trade description applied to dried fruits shall not include a geographic term unless that term is recognised as part of the common name of the dried fruits being described.

3 Exemption from listing of component ingredients

An immediate carton of dried fruit weighing 5 kilograms or more shall not be required to bear the list of ingredients specified in order 60 of the General Orders.

4 Date of final packaging

4.1 The trade description applied to dried fruits shall contain the date of final packaging shown:

(a) by words;

(b) by a use by date; or

(c) in code in accordance with subclause 4.2.

4.2 Where the date of final packaging is shown in code, the code shall consist of figures that indicate the year of packaging followed by figures, beginning with the number one each year, that indicate the number of days from:

(a) in the case of dried tree fruit — 1 January;

(b) in the case of dried vine fruit — 1 March; or

(c) in the case of mixed dried fruit — the date in paragraph (a) or (b) that is relevant to the major dried fruit ingredient in the goods.

4.3 Where two different methods of indicating the date of final packaging are included in the trade description there shall be no discrepancy between the dates.

5 Name and address

For the purposes of paragraph 60 (g) of the General Orders, the name and address of the manufacturer, producer, exporter or consignee of the dried fruits shall be shown as follows:

(a) the town, city or place name of the address, without more detail shall be acceptable; and

(b) the address may be that of the head office of a firm or company that is the occupier of the registered establishment at which the dried fruit was prepared.

6 Country of origin

6.1 The country of origin of dried fruits shall be shown in the trade description applied to dried fruit that is derived from dried fruits imported into Australia in relation to which processing in Australia has not fundamentally altered the nature of the dried fruits.

6.2 The trade description applied to imported dried fruit of the kind described in subclause 6.1 shall:

(a) not include the words ‘PRODUCT OF AUSTRALIA’, or words of a similar meaning; and

(b) contain the words ‘Packed by’ followed by the name of the occupier and the number allotted to the registered establishment at which the dried fruit was packed.

7 Statement of contents

7.1 The net contents of a container of dried fruits shall be indicated by mass, volume, or by count.

7.2 Where an outer container contains a number of immediate containers that are labelled with the net contents the statement of the contents on the outer container shall indicate the number of immediate containers and their net contents.

8 Use of ciphers in trade description

The trade description supplied to dried fruits may include the following ciphers as appropriate:

(a) in the case of brown type sultanas ‘H’;

(b) in the case of dried fruit sized graded as:

(i) ‘Extra Small’ — ‘XS’;

(ii) ‘Small’ — ‘S’;

(iii) ‘Large’ — ‘L’;

(iv) ‘Extra Large’ — ‘XL’;

(v) ‘Jumbo’ — ‘J’; and

(vi) ‘Unspecified’ — ‘U’.

9 Use of certain descriptions

Where the trade descriptions applied to raisins contains:

(a) ‘Midget’, not more than 20 per cent of raisins shall contain seeds;

(b) ‘Seeded’ or ‘Seedless’, not more than 10 per cent of raisins shall contain seeds; and

(c) ‘Cluster’, not more than 10 per cent of loose berries.

Notes:

Note: 1. Trade Description not required on liners, etc

Note: A trade description need not be applied to packaging material such as carton liners, wraps and sheets within blocks to separate prescribed goods, but should any information be applied to such packaging material, that information shall comply with the Act.

Note: Stickers

Note: 2. Stickers may be used in a trade description but will:

Note: (a) be of a type that is destroyed if removed; and

Note: (b) not be applied over a trade description.

Note: 3. Optional lnformation

Note: Any information or pictorial device may be displayed as part of a trade description that is applied to prescribed goods where it:

Note: (a) is not false or likely to mislead;

Note: (b) does not conflict with information required by orders to be applied to the goods;

Note: (c) is sufficiently distinguishable from the name of the goods for that name to remain prominent; and

Note: (d) does not constitute part of the name of the goods.

Notes to the Export Control (Dried Fruits) Orders

Note 1

Note: The Export Control (Dried Fruits) Orders (in force under the Export Control (Orders) Regulations 1982) as shown in this compilation comprise Orders No. 12 of 1987 amended as indicated in the Tables below.

Note: Table of Orders

Note: Table of Amendments

Note: While this compilation of the Export Control (Dried Fruits) Orders shows the full amending history in the Table of Orders, the Table of Amendments below lists only the history since the remake by Order No. 8 of 1989.

<table cellspacing="0" cellpadding="0" style="margin-right:auto; margin-left:auto; border-collapse:collapse"><tbody><tr><td colspan="2" style="width:405.7pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="TableOfAmendHead" style="margin-right:0pt"><span>ad. = added or inserted</span><span> </span><span>am. = amended</span><span> </span><span>rep. = repealed</span><span> </span><span>rs. = repealed and substituted</span></p></td></tr><tr><td style="width:111.1pt; 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="TableColHead"><span>Provision affected</span></p></td><td style="width:283.8pt; 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="TableColHead"><span>How affected</span></p></td></tr><tr><td style="width:111.1pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="TableOfAmend" style="margin-right:0pt"><span style="font-weight:bold">Schedule 2</span></p></td><td style="width:283.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="TableOfAmend" style="margin-right:0pt"><span></span></p></td></tr><tr><td style="width:111.1pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="TableOfAmend" style="margin-right:0pt"><span>cl. 16</span><span style="width:91.89pt; text-indent:0pt; font-family:'Lucida Console', monospace; display:inline-block">................</span></p></td><td style="width:283.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="TableOfAmend" style="margin-right:0pt"><span>am. No. 1, 1992</span></p></td></tr><tr><td style="width:111.1pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="TableOfAmend" style="margin-right:0pt; margin-bottom:3pt"><span>cl. 25</span><span style="width:91.89pt; text-indent:0pt; font-family:'Lucida Console', monospace; display:inline-block">................</span></p></td><td style="width:283.8pt; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="TableOfAmend" style="margin-right:0pt; margin-bottom:3pt"><span>am. No. 1, 1992</span></p></td></tr></tbody></table>