New Zealand Gazette – 2002 – No. 158

Page 4014

✨ Food Standards Amendments



NEW ZEALAND GAZETTE

No. 158

General Section

Food Standards Australia New Zealand

Food Standards Australia New Zealand Act 1991

Food Standards Australia New Zealand Variations to the Food Standards Code (Amendment No. 63)

  1. Preamble

The variations set forth in the Schedule below are variations to the Food Standards Code (hereinafter called “the Code”) which was published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, and which has been varied from time to time.

These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.

  1. Citation

These variations may be collectively known as Amendment No. 63 to the Code.

  1. Commencement

These variations commence on gazettal.

  1. Correction of Typographical Errors

The typographical errors referred to in Amendment No. 62 should have referred to Amendment No. 60, not Amendment No. 61.

SCHEDULE

[1] Standard A18 is varied by inserting into Column 1 of the Table to clause 2, immediately after the last occurring entry –

Oil and linters derived from insect-protected cotton
lines containing event 15985

[2] Volume 2 is varied by inserting immediately following CHAPTER 3 in the TABLE OF CONTENTS –

CHAPTER 4 – PRIMARY PRODUCTION STANDARDS (AUSTRALIA ONLY)

PART 4.1

Standard 4.1.1 Wine Production Requirements (Australia only)

[3] Standard 1.5.2 is varied by inserting into Column 1 of the Table to clause 2, immediately after the last occurring entry –

Oil and linters derived from insect-protected cotton
lines containing event 15985

[4] Standard 2.7.4 is varied by omitting clause 3 and the following Editorial note.

[5] Volume 2 is varied by inserting immediately after Standard 3.2.3 –

STANDARD 4.1.1

WINE PRODUCTION REQUIREMENTS

(Australia only)

Purpose

This Standard includes requirements for the production of wine in Australia only.

Table of provisions

  1. Interpretation
  2. Application
  3. Substances used in production
  4. Processing aids
  5. Composition
  6. Sparkling wine
  7. Fortified wine

Schedule Specifications for the purposes of this Standard

Clauses

1 Interpretation

In this Standard –

brandy means the spirit obtained by the distillation of wine in such a manner as to ensure that the spirit possesses the taste, aroma and other characteristics generally attributed to brandy, in accordance with the requirements set out in the Schedule to this Standard.

fortified wine means the product consisting of wine to which has been added grape spirit, brandy or both.

grape spirit means the spirit obtained from the distillation of wine or the by-products of wine making or the fermented liquor of a mash of dried grapes and contains methanol in a proportion not exceeding 3 g/L at 20°C of the ethanol content.

sparkling wine means the product consisting of wine that by complete or partial fermentation of contained sugars has become surcharged with carbon dioxide.



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VUW Te Waharoa — PDF NZ Gazette 2002, No 158


Gazette.govt.nz — PDF NZ Gazette 2002, No 158




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🏥 Food Standards Australia New Zealand Variations to the Food Standards Code (Amendment No. 63)

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Food Standards, Code Amendments, Typographical Errors, Wine Production Requirements, Australia