1Australia New Zealand Food Standards Code – Standard 1.4.1 – Contaminants and natural toxicants

Standard 1.4.1 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.

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.

Note 3 Subsection 1.1.1—10(6) provides that a food for sale must comply with any provisions of this Code relating to the composition of, or the presence of specified substances in, food of that kind. This Standard contains provisions relating to the presence of other substances in food.

Note 4 Limits have been set under this Standard when it has been determined that there is a potential risk to public health and safety if the prescribed limits are exceeded, that should be managed by a standard. This Standard is to be read in the context of the requirements imposed in the application Acts that food must be safe and suitable for human consumption. For example, the concentration of contaminants and natural toxicants should be kept as low as reasonably achievable.

1.4.1—1 Name

This Standard is Australia New Zealand Food Standards Code – Standard 1.4.1 – 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.

1.4.1—2 Interpretation

(1) The limits prescribed by this Standard apply to the portion of foods that is ordinarily consumed.

(2) In this Standard and Schedule 19, a reference to:

(a) vegetables is to:

(i) a vegetable described in Schedule 22; and

(ii) sweet corns described in Schedule 22; and

(b) any other particular food is to the food as described in Schedule 22.

1.4.1—3 Levels of contaminants and natural toxicants in food

(1) The level of a contaminant or natural toxicant listed in section S19—4, S19—5 or S19—6 in a food listed in relation to that contaminant or toxicant must not be greater than the corresponding amount listed in that Schedule.

Note Schedule 19 sets out maximum levels of:

 metal contaminants;

 non-metal contaminants;

 natural toxicants; and

 average and maximum levels of mercury in fish.

(2) The level of mercury in fish and fish products, calculated in accordance with section S19—7, must comply with the requirements of subsection S19—7(1) or S19—7(2), as appropriate.