New Zealand Gazette – 2015 – No. 133

Page 4

✨ Food Standards Variations



NEW ZEALAND GAZETTE, No. 133 — 7 DECEMBER 2015

1 Name

This instrument is the Australia New Zealand Food Standards Code – Transitional Variation 2015 (Application A1106 – Food derived from Herbicide-tolerant and Insect-protected Corn Line 4114).

2 Variation to a Standard in the Australia New Zealand Food Standards Code

The Schedule varies Schedule 26 of the Australia New Zealand Food Standards Code.

3 Commencement

The variation commences on 1 March 2016 immediately after the commencement of Standard 5.1.1 – Revocation and transitional provisions – 2014 Revision.

SCHEDULE

[1] The item ‘Corn’ in the Table to subsection S26—3(4) of Schedule 26 is varied by inserting in the appropriate alphabetical position

(w) herbicide-tolerant and insect-protected corn line 4114

Food Standards (Application A1107 – Asparaginase from Bacillus subtilis as a Processing Aid (Enzyme)) Variation

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on the date specified in clause 2 of the variation.

Dated 30 November 2015
Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand.

Note:
This variation will be published in the Commonwealth of Australia Gazette No. FSC 101 on 7 December 2015.

1 Name of instrument

This instrument is the Food Standards (Application A1107 – Asparaginase from Bacillus subtilis as a Processing Aid (Enzyme)) Variation.

2 Commencement

This instrument commences on 1 March 2016 immediately after the commencement of Standard 5.1.1 – Revocation and transitional provisions – 2014 Revision.

3 Variation of Schedules

The Schedule varies a Schedule in the Australia New Zealand Food Standards Code.

Schedule

[1] Schedule 18 is varied by omitting from the table to section S18—4(5)

Asparaginase (EC 3.5.1.1) Aspergillus niger
Aspergillus oryzae

and inserting

Asparaginase (EC 3.5.1.1) Aspergillus niger
Aspergillus oryzae
Bacillus subtilis, containing the gene for asparaginase isolated from Pyrococcus furiosus

Food Standards (Proposal P1016– Hydrocyanic Acid in Apricot Kernels & other Foods) Variation

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991. The variation commences on the date specified in clause 3 of this variation.

Dated 30 November 2015
Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand.

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Online Sources for this page:

Gazette.govt.nz — PDF NZ Gazette 2015, No 133




✨ LLM interpretation of page content

🏥 Transitional Variation for Herbicide-tolerant & Insect-protected Corn Line 4114 (continued from previous page)

🏥 Health & Social Welfare
30 November 2015
Food Standards, Herbicide-tolerant Corn, Insect-protected Corn, Transitional Variation, Australia New Zealand Food Standards Code
  • Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand

🏥 Food Standards Variation for Asparaginase from Bacillus subtilis as a Processing Aid (Enzyme)

🏥 Health & Social Welfare
30 November 2015
Food Standards, Asparaginase, Bacillus subtilis, Processing Aid, Enzyme, Australia New Zealand Food Standards Code
  • Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand

🏥 Food Standards Variation for Hydrocyanic Acid in Apricot Kernels & other Foods

🏥 Health & Social Welfare
30 November 2015
Food Standards, Hydrocyanic Acid, Apricot Kernels, Food Safety, Australia New Zealand Food Standards Code
  • Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand