NEW ZEALAND GAZETTE, No. 51 — 8 MAY 2015

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.

Extraneous residue limits are regulated by subsection 1.1.1—10(5) and Standard 1.4.2. This Standard identifies active constituents of agvet chemicals, and their permitted residues, for the purpose of section 1.4.2—5.

Note 2 This Standard applies in Australia only. In New Zealand, extraneous residue limits for agricultural compounds are set out in a Maximum Residue Limits Standard.

S21—1 Name

This Standard is Australia New Zealand Food Standards Code – Schedule 21 – Extraneous residue limits.

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.

S21—2 Interpretation

In this Schedule:

(a) an asterisk () indicates that the ERL is set at the limit of determination; and

(b) the symbol ‘T’ indicates that the ERL is a temporary ERL; and

(c) the symbol ‘E’ indicates an ERL.

S21—3 Extraneous residue limits

For section 1.4.2—5, the *agvet chemicals, permitted residues, and amounts are as follows, expressed in mg per kg:

| Agvet chemical: Aldrin and Dieldrin |
| Permitted residue: Sum of HHDN and HEOD |
|-------------------------------------------|
| Extraneous residue limits |
|-------------------------------------------|
| Asparagus | E0.1 |
| Banana | E0.05 |
| Brassica (cole or cabbage) vegetables, |
| Head cabbages, Flowerhead brassicas | E0.1 |
| Cereal grains | E0.02 |
| Citrus fruits | E0.05 |
| Crustaceans | E0.1 |
| Diadromous fish | E0.1 |
| Edible offal (mammalian) | E0.2 |
| Egg plant | E0.1 |
| Eggs | E0.1 |
| Freshwater fish | E0.1 |
| Fruit | E0.05 |
| Fruiting vegetables, cucurbits | E0.1 |
| Lettuce, head | E0.1 |
| Lettuce, leaf | E0.1 |
| Marine fish | E0.1 |
| Meat (mammalian) (in the fat) | E0.2 |
| Milks (in the fat) | E0.15 |
| Molluscs (including cephalopods) | E0.1 |
| Onion, bulb | E0.1 |
| Peanut | E0.05 |
| Peppers, sweet | E0.1 |
| Pimento, fruit | E0.1 |
| Poultry, edible offal of | E0.2 |
| Poultry meat (in the fat) | E0.2 |
| Radish leaves (including radish tops) | E0.1 |
| Root and tuber vegetables | E0.1 |
| Sugar cane | E*0.01|

| Agvet chemical: BHC (other than the gamma |
| isomer, Lindane) | |

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