Food Standards Code—Schedule 21
Made under the Food Standards Australia New Zealand Act 1991
DRAFT
v 15
Schedule 21
21 February 2014
Extraneous residue limits
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 The provisions of the Code that apply in New Zealand are incorporated by reference into a
food standard under the Food Act 1981 (NZ). See also section 1.1.1—3.
S21—1
Name
This Standard is Australia New Zealand Food Standards Code — Schedule
21 — Extraneous residue limits.
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 active constituents, permitted residues, and
amounts are as follows, expressed in mg per kg:
Active constituent: Aldrin and Dieldrin
Permitted residue: Sum of HHDN and
HEOD
Fish
Asparagus
Molluscs (including cephalopods)
Banana
E0.1
E0.05
Brassica (cole or cabbage) vegetables,
Head cabbages, Flowerhead brassicas
E0.1
Meat (mammalian) (in the fat)
Milks (in the fat)
E0.01
E0.3
E0.1
E0.01
Peanut
E0.1
Poultry, edible offal of
E0.3
Poultry meat (in the fat)
Sugar cane
E0.3
E0.005
Cereal grains
E0.02
Citrus fruits
E0.05
Crustaceans
E0.1
Diadromous fish
E0.1
Edible offal (mammalian)
E0.2
Active constituent: Chlordane
Permitted residue: Sum of cis- and transchlordane and in the case of animal
products also includes ‘oxychlordane’
Egg plant
E0.1
Cereal grains
E0.02
Eggs
E0.1
Citrus fruits
E0.02
Freshwater fish
E0.1
Cotton seed oil, crude
E0.05
E0.05
Cotton seed oil, edible
E0.02
Fruit
Fruiting vegetables, cucurbits
E0.1
Crustaceans
E0.05
Lettuce, head
E0.1
Edible offal (mammalian)
E0.02
Lettuce, leaf
E0.1
Eggs
E0.02
Marine fish
E0.1
Fish
E0.05
Meat (mammalian) (in the fat)
E0.2
Fruiting vegetables, cucurbits
E0.05
Linseed oil, crude
E0.05
Milks (in the fat)
E0.15
Molluscs (including cephalopods)
E0.1
Meat (mammalian) (in the fat)
Onion, bulb
E0.1
Milks (in the fat)
E0.05
Peanut
E0.05
E0.2
Molluscs (including cephalopods)
E0.05
Peppers, sweet
E0.1
Pineapple
E0.02
Pimento, fruit
E0.1
Pome fruits
E0.02
Poultry, edible offal of
E0.2
Soya bean oil, crude
E0.05
Poultry meat (in the fat)
E0.2
Soya bean oil, refined
E0.02
Radish leaves (including radish tops) E0.1
Stone fruits
E0.02
Root and tuber vegetables
Sugar beet
E0.1
Sugar cane
E0.1
E*0.01
Active constituent: BHC (other than the
gamma isomer, Lindane)
Permitted residue: Sum of isomers of
1,2,3,4,5,6-hexachlorocyclohexane, other
than lindane
Cereal grains
E0.1
Crustaceans
E0.01
Edible offal (mammalian)
E0.3
Eggs
E0.1
Vegetables [except as otherwise listed
under this chemical]
E0.02
Active constituent: DDT
Permitted residue: Sum of p,p ′-DDT; o,p
′-DDT; p,p ′-DDE and p,p ′-TDE (DDD)
Cereal grains
Crustaceans
Edible offal (mammalian)
Eggs
Fish
E0.1
E1
E5
E0.5
E1
Fruit
Meat (mammalian) (in the fat)
Milks (in the fat)
Molluscs (including cephalopods)
Peanut
E1
Molluscs (including cephalopods)
E0.05
E5
Peanut
E0.01
Pineapple
E0.01
E1.25
E1
E0.02
Poultry, edible offal of
E0.2
Poultry meat
E0.2
Poultry, edible offal of
E5
Soya bean
Poultry meat (in the fat)
E5
Soya bean oil, crude
E0.5
Vegetable oils, edible
E1
Soya bean oil, refined
E0.02
Vegetables
E1
Sugar cane
E0.02
Tomato
E0.02
Active constituent: HCB
Permitted residue: Hexachlorobenzene
Cereal grains
E0.05
Crustaceans
E0.1
Diadromous fish
E0.1
E0.02
Vegetables [except as otherwise listed
under this chemical]
E0.05
Active constituent: Lindane
Permitted residue: Lindane
Edible offal (mammalian)
E1
Apple
E2
Eggs
E1
Cereal grains
E0.5
E0.5
Freshwater fish
E0.1
Cherries
Marine fish
E0.1
Cranberry
E3
Crustaceans
E1
Meat (mammalian) (in the fat)
Milks (in the fat)
Molluscs (including cephalopods)
Peanut
E1
E0.5
Edible offal (mammalian)
E0.1
Eggs
E0.01
Fish
Poultry, edible offal of
E1
Poultry meat (in the fat)
E1
Active constituent: Heptachlor
Permitted residue: Sum of heptachlor and
heptachlor epoxide
Carrot
E0.2
Cereal grains
E0.02
Citrus fruits
E0.01
Cotton seed
E0.02
Crustaceans
E0.05
Edible offal (mammalian)
E0.2
Eggs
E0.05
Fish
E0.05
Meat (mammalian) (in the fat)
Milks (in the fat)
E0.2
E0.15
E2
E0.1
E1
Fruits [except as otherwise listed in
Schedules 1 and 2]
E0.5
Grapes
Meat (mammalian) (in the fat)
Milks (in the fat)
Molluscs (including cephalopods)
Oilseed [except peanut]
Peach
Peanut
E0.5
E2
E0.2
E1
E0.05
E2
E0.05
Plums (including prunes)
E0.5
Poultry, edible offal of
E0.7
Poultry meat (in the fat)
E0.7
Strawberry
E3
Sugar cane
E*0.002
Vegetables
E2
__________
Section S21—3
Extraneous residue limits
Food Standards Code—Schedule 21
v 15
5
DRAFT 21 February 2014