New Zealand Gazette – 2005 – No. 196

Page 4933

✨ Food Standards Amendments



24 NOVEMBER 2005
NEW ZEALAND GAZETTE, No. 196
4933

SULPHADIAZINE
SULPHADIAZINE
EGGS
T*0.02

SULPHADIMIDINE
SULPHADIMIDINE
EGGS
T*0.01

SULPHAQUINOXALINE
SULPHAQUINOXALINE
EGGS
T*0.01

TRIMETHOPRIM
TRIMETHOPRIM
EGGS
T*0.02

[4.2] omitting from Schedule 1, under the entries for the following chemicals, the maximum residue limit for the food, substituting –

LASALOCID
LASALOCID
EGGS
POULTRY, EDIBLE OFFAL OF
POULTRY MEAT
POULTRY SKIN/FAT
0.05
0.4
0.1
1.0

SULPHAQUINOXALINE
SULPHAQUINOXALINE
POULTRY, EDIBLE OFFAL OF
POULTRY MEAT
[5]
0.1
0.1

Standard 1.5.2 is varied by inserting into Column 1 of the Table to clause 2 –

Food derived from insect-protected, glufosinate
ammonium-tolerant corn line DAS-59122-7
Food derived from sugar beet line H7-1
[6]
[7]

Standard 1.6.2 is varied by omitting clause 9.

The Australia New Zealand Food Standards Code is varied by inserting –

STANDARD 4.2.2
PRIMARY PRODUCTION AND PROCESSING STANDARD FOR POULTRY MEAT

(Australia only)

Purpose and commentary
Reserved

Table of Provisions
Division 1 – Reserved
1 Reserved
2 Reserved

Division 2 – Reserved

Division 3 – Production of ready-to-eat poultry meat
3 Requirements for producers of ready-to-eat poultry meat

Clauses

Division 1 – Reserved
1 Reserved
2 Reserved

Division 2 – Reserved



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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2005, No 196


Gazette.govt.nz — PDF NZ Gazette 2005, No 196




✨ LLM interpretation of page content

🏥 Amendment to Australia New Zealand Food Standards Code (continued from previous page)

🏥 Health & Social Welfare
Food Standards, Amendment, Australia New Zealand Food Standards Code, Food Safety, Regulations, Maximum Residue Limits, Poultry Meat, Eggs