v14… · web viewacetone, 1.3.3.8, table; 1.3.3.11, table; ... aliphatic alcohol ethoxylates,...

Index to the Australia New Zealand Food Standards Code

Guide to the reference:

The location reference consists of a minimum of two figures separated by a full stop, and is read as follows:

‘1.2’ refers to Part 1.2‘1.2.1’ refers to Standard 1.2.1‘1.2.1.2’ refers to clause 2 in Standard 1.2.1‘1.2.1, schedule 1’ refers to Schedule 1 in Standard 1.2.1.

References within a standard and to different standards are separated by a semicolon.

abamectin, 1.4.2, schedule 1Abrus cantoniensis, 1.4.4, schedule 1Abrus precatorius, 1.4.4, schedule 1Acacia

food additive code number, 1.2.4, schedule 2acephate, 1.4.2, schedule 1acesulphame potassium

food additive code number, 1.2.4, schedule 2maximum level, 1.3.1 schedule 1

acetamiprid, 1.4.2, schedule 1acetic acid, 2.10.1.2; 4.5.1.5(5)

food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1, schedule 2

acetolactate decarboxylase, 1.3.3.17, tableacetone, 1.3.3.8, table; 1.3.3.11, table; 1.3.3.13, tableacetylated diglycerides, 1.3.3.9, tableacetylated distarch adipate

food additive code number, 1.2.4, schedule 2acetylated distarch phosphate

food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

acetylated monoglycerides, 1.3.3.9, tableacetylated oxidised starch, 1.3.1, Schedule 2acibenzolar-S-methyl, 1.4.2, schedule 1acid, declaration of, 1.2.4, schedule 1acidity regulator, declaration of, 1.2.4, schedule 1

technological functions 1.3.1, schedule 5acifluorfen, 1.4.2, schedule 1acequinocyl, 1.4.2, schedule 1Acokanthera schimperi, 1.4.4, schedule 1Aconite, see Aconitum spp.Aconitum spp., 1.4.4, schedule 1Acorus calamus, 1.4.4, schedule 1acrylonitrile, 1.3.3.8, table; 1.3.3.11, table; 1.4.1.3,

tableactinidin, 1.3.3.16, tableactivated carbon, 1.3.3.3, table; 4.5.1.4, tableActs, references to, 1.1.1.4Additives, see food additivesadenine, 1.3.3.18, tableadipic acid, 1.2.4, schedule 2Adonis vernalis, 1.4.4, schedule 1adonitol, 1.3.3.18, tableadvertising, 1.1.1.13

health claims, 1.1A.2see also labels and labelling

advisory statements and declarations, 1.2.3.2; 1.2.3.5soy and rice beverages, 1.2.3.2, tablesee also warning statements and declarations

advantamefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 2specifications for purity and identity, 1.3.4,

scheduleAesculus hippocastanum, 1.4.4, schedule 1aflatoxin, 1.4.1.3, tableagar, 1.2.4, schedule 2; 4.5.1.4, tableagaric acid, 1.4.1.4, tableAgaricus, see Amanita muscariaagarose ion exchange resin, see ion exchange resinagricultural chemicals, 1.4.2albendazole, 1.4.2, schedule 1alcohol, 2.7.3.2

in brewed soft drinks, 2.6.2.3declaration of alcohol by volume, 2.7.1.(1)(2)energy factor, 1.2.8.2(2), table 1in food, 2.7.1.2(1), table

alcoholic beverages, 1.1A.2.(3)(f)(i); 1.2.4.2(b); 1.2.8.3(b); 2.6.2.5; 2.7; 2.7.1.2(1), table

permitted additives, 1.3.1, schedule 1production kit, 1.2.8.3(n)

aldicarb, 1.4.2, schedule 1aldoxycarb, 1.4.2, schedule 1aldrin, 1.4.2, schedule 2ale (beer), 2.7.2Alginates

in wine production 4.5.1.4, tablealginic acid, 1.2.4, schedule 2aliphatic alcohol ethoxylates, 1.4.2, schedule 1alitame


alkali, declaration of, 1.2.4, schedule 1alkanet

food additive code number, 1.2.4, schedule 2allura red AC

food additive code number, 1.2.4, schedule 2Alocasia macrorrhiza, 1.4.4, schedule 1, p2aloin, 1.4.1.4, tablealpha-linolenic acid, 1.2.8.13(3)–(5)Alstonia, see Alstonia constrictaAlstonia constricta, 1.4.4, schedule 1altrenogest, 1.4.2, schedule 1aluminium


aluminium lakes, 1.3.1.10aluminium phosphide, 1.4.2, schedule 1

As at 25 February 2014 1 Index

aluminium silicatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 2

aluminium sulphate, 1.3.3.7, table; 1.3.3.11, tableAmanita muscaria, 1.4.4, schedule 1Amanita mushroom, see Amanita spp.Amanita spp., 1.4.4, schedule 1amaranth


American mandrake, see Podophyllum peltatumAmerican sassafras oil, see Sassafras albidumAmetoctradin, 1.4.2, schedule 1ametryn, 1.4.2, schedule 1amino acids, 1.1A.6; 2.9.4.2(b)aminoethoxyvinylglycine, 1.4.2, schedule 1aminopeptidase, 1.3.3.17, tableaminopyralid, 1.4.2, schedule 1amitraz, 1.4.2, schedule 1amitrole, 1.4.2, schedule 1Ammi visnaga 1.4.4, schedule 1ammonia, 1.3.3.3, table, 1.3.3.8, tableammonium acetate


ammonium adipatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

ammonium alginatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1, schedule 2

ammonium bicarbonate, 1.2.4, schedule 2ammonium carbonate

maximum level, 1.3.1, schedule 1, schedule 2ammonium chloride, 1.2.4, schedule 2; 1.3.3.3, tableammonium citrate


ammonium dihydrogen phosphates, 1.2.4, schedule 2ammonium fumarate


ammonium hydrogen carbonate, 1.2.4, schedule 2ammonium hydroxide, 1.3.3.3, tableammonium lactate


ammonium malatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 2

ammonium persulphate, 1.3.3.14, tableammonium phosphates

food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.4, tablemaximum level, 1.3.1, schedule 1, schedule 2

ammonium saltsfatty acids, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1phosphatidic acid, 1.2.4, schedule 2

ammonium sulphate, 1.3.3.11, table; 1.3.3.14, table; 1.3.3.18, table

ammonium sulphite, 1.3.3.18, tableamoxycillin, 1.4.2, schedule 1ampicillin, 1.4.2, schedule 1amprolium, 1.4.2, schedule 1amylase, 1.3.3.16, table; 1.3.3.17, table

food additive code number, 1.2.4 schedule 2

amylomaltase, 1.3.3.17, tableAnadenanthera peregrina, 1.4.4, schedule 1Analogues derived from legumes

of beverages, permitted addition of vitamins and minerals, 1.3.2.3, table

of cheese, permitted addition of vitamins and minerals, 1.3.2.3, table

of ice cream, permitted addition of vitamins and minerals, 1.3.2.3, table

of meat, permitted addition of vitamins and minerals, 1.3.2.3, table

of yoghurt and dairy desserts, permitted addition of vitamins and minerals, 1.3.2.3, table

Anchusa officinalis, 1.4.4, schedule 1Animal, 3.2.2.24animal origin, permitted enzymes of, 1.3.3.15Animal Products Act 1999, 1.6.2.3-7annatto, 1.3.1.5(2)annatto extracts


anthocyanins, 1.2.4, schedule 2anticaking agent, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5antioxidant, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5anti-stick agents, 1.3.3.9antifoam agents, 1.3.3.4; 1.2.4, Schedule 1ANZS, 1.1.1.2AOAC, 1.1.1.2; 1.2.8.18(2)‘Ape, see Alocasia macrorrhizaApocynum androsaemifolium, 1.4.4, schedule 1Apocynum cannabinum, 1.4.4, schedule 1Apple of Sodom, see Sophora sodomeumapramycin, 1.4.2, schedule 1ARA, see arachidonic acidarabinofuranosidase, 1.3.3.17, table,arabinogalactan, 1.2.4, schedule 2arachidonic acid

-rich oil, specifications for purity and identity, derived from Mortierella alpina, 1.3.4, schedule

Areca catechu nut, 1.4.4, schedule 1arginine, 1.3.3.18, tableargon, 1.3.3.3, table

in wine production, 4.5.1.4, tableArgyreia nervosa, 1.4.4, schedule 1Aristolochia spp., 1.4.4, schedule 1Arnica, see Arnica spp.Arnica spp., 1.4.4, schedule 1Arrow poison tree, see Abrus precatoriusarsenic, 1.3.4.4; 1.4.1.1(1); 2.6.2.2(2), table;

2.10.2.2(2);maximum levels of metal contaminants,

1.4.1.2, tableArtemisia absinthium, 1.4.4, schedule 2Artemisia cina Berg, 1.4.4, schedule 2Artemisia maritima, 1.4.4, schedule 2Artemisia vulgaris, 1.4.4, schedule 2AS, 1.1.1.2Ascorbates

maximum level, 1.3.1, schedule ascorbic acid



ascorbyl palmitatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

asparaginase, 1.3.3.17, tableasparagine, 1.3.3.18, tableaspartame

food additive code number, 1.2.4, schedule 2food containing, advisory statement, 1.2.3.2,

tablemaximum level, 1.3.1, schedule 1, schedule 2

aspartame-acesulphame saltadvisory statement, 1.2.3.2, tablefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1, schedule 2

aspartic acid, 1.3.3.18, tableassisted service display cabinet, 1.2.1.1asulam, 1.4.2, schedule 1atrazine, 1.4.2, schedule 1Atropa belladonna, 1.4.4, schedule 1Australia New Zealand Food Authority, 1.1.5; 1.3.1.11;

1.5.2.3(1)(a)–(b)Australia New Zealand Food Standards Code, 1.1.1Australian Approved Names List, 1.1.1.2Australian Shellfish Quality Assurance Program

Operations Manual, see seafoodAutumn crocus, see Colchicum autumnaleaverage energy content, 1.2.8.1; 1.2.8.5(1)(d);

1.2.8.6(1)–(2); 1.2.8.7(2)(b)–(3); 1.2.8.11formulated meal replacements, 2.9.3.2(1)formulated supplementary foods, 2.9.3.4(1)formulated supplementary foods for young

children, 2.9.3.6(1)infant foods, 2.9.2.6(3)low joule claims, 1.2.8.14small packages, 1.2.8.8(b), (d)

average quantities, 1.1.1.2formulated meal replacements, 2.9.3.3(1)formulated supplementary foods, 2.9.3.5(1)formulated supplementary foods for young

children, 2.9.3.7(2)nutrient information/claims, 1.2.8.5(1)-(2);

1.2.8.6; 1.2.8.8; 1.2.8.11vitamin or mineral content, 1.3.2.9(1)(d), (2)

avermectin B1, 1.4.2, schedule 1avilamycin, 1.4.2, schedule 1azaconazole, 1.4.2, schedule 1azamethiphos, 1.4.2, schedule 1azaperone, 1.4.2, schedule 1azimsulfuron, 1.4.2, schedule 1azinphos-ethyl, 1.4.2, schedule 1azinphos-methyl, 1.4.2azorubine, 1.2.4, schedule 2azoxystrobin, 1.4.2, schedule 1

bacitracin, 1.4.2, schedule 1bacteriophage, see phagebagels, 1.2.10.2, 3(d)baked-for date, 1.2.5.1, 2(2)(a), 4(3)baked-on date, 1.2.5.1, 2(2)(b), 4(4)bakery products

permitted additives, 1.3.1, schedule 1bamboo shoots, 1.2.1.2(2)(e); 1.2.6.2-3, tableBanisteria, see Banisteriopsis spp.Banisteriopsis spp., 1.4.4, schedule 1barium, 2.6.2(2), tablebarley, see cereals and cereal productsbean

Calabar, see Physostigma venenosumCarob, gum, 1.2.4, schedule 2Castor, see Ricinus communisIgnatius, see Strychnos ignatiiLocust, gum


Mescal, see Sophora secundifloraOrdeal, see Physostigma venenosumtree, see Laburnum anagyroides

bee pollen, warning statement, 1.2.3.2, table

beer, 2.7.2beeswax


beet red, 1.2.4, schedule 2Beggar’s lice, see Cynoglossum officinalebenalaxyl, 1.4.2, schedule 1bendiocarb, 1.4.2, schedule 1benfluralin, 1.4.2, schedule 1benomyl, 1.4.2, schedule 1bensulfuron-methyl, 1.4.2, schedule 1bensulide, 1.4.2, schedule 1bentazone, 1.4.2, schedule 1bentonite, 4.5.1.4, table

food additive code number, 1.2.4, schedule 2;specifications for purity and identity, 1.3.4,

schedulebenzoates, maximum level, 1.3.1, schedule 1benzocaine, 1.4.2, schedule 1benzofenap, 1.4.2, schedule 1benzoic acid, 1.3.1.5(2)

food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1permitted microbial nutrient, 1.3.3.18, table

benzoyl peroxide, 1.3.3.12, tablebenzyl alcohol, 1.3.3.10, table; 1.3.3.13, table

maximum level, 1.3.1, schedule 1; benzyl G penicillin, 1.4.2, schedule 1benzyladenine, 1.4.2, schedule 1berberine, 1.4.1.4, tablebest-before date, 1.2.5.1; 1.2.5.2(1)(b)–(c); 1.2.5.4(1);

1.2.5.5–6betacyfluthrin, 1.4.2, scheduleBetel nut, see Areca catechu nutbeverages, permitted addition of vitamins and

minerals, 1.3.2.3, tablesoy and rice beverages, see labels and

labellingsee also alcoholic beverages; non-alcoholic

beveragesBHC, 1.4.2, schedule 2bifenazate, 1.4.2, schedule 1


bifenthrin, 1.4.2, schedule 1biologically active substances, 1.2.8.1; 1.2.8.5(1)(g);

1.2.8.6; 1.2.8.8(1)(a); 1.2.8.11bioresmethrin, 1.4.2, schedule 1biotechnology, 1.5.2biotin, 1.1.1, schedule; 1.3.3.18, tableBirthwort, see Aristolochia spp.Bishops weed, see Ammi spp.Bisnaga, see Ammi visnagabitertanol, 1.4.2, schedule 1Bitter root, see Apocynum androsaemifoliumBittersweet twigs, see Solanum dulcamarabivalve molluscs, see molluscsBlack henbane, see Hyoscyamus nigerBlack locust, see Robinia pseudoacaciablackcurrant extract, 1.2.4, schedule 2Blackeye root, see Tamus communisbleached starch, 1.2.4, schedule 2bleaching agents, 1.3.3.12blood, see meat flesh; offalBloodroot, see Sanguinaria canadensisBloodwort, see Sanguinaria canadensisBlue bindweed, see Solanum dulcamaraBoldo, see Peumus boldusbone phosphate, 1.3.3.3, table


Borage, see Borago officinalisBorago officinalis, 1.4.4, schedule 1borate, 2.6.2(2), tableboscalid, 1.4.2, schedule 1bovine spongiform encephalopathy

in meat and meat products, 2.2.1.11Boxthorn, see Lycium ferocissimum

African, see Lycium ferocissimumBrachyglottis spp. 1.4.4, schedule 1Bracken fern, see Pteridium aquilinumbrain, see offalbrands, 2.2.1.7; see also labels and labellingbrandy, 2.7.4.2, 3(2); 2.7.5.1–3; 4.5.1.1; 4.5.1,

schedulebrassicas, 1.4.1.2, tablebread, 2.1.1

date marking, 1.2.5.1, 2(2); 1.2.5.4(3)–(4)fortified with folate, 1.1A.2.3(e), tablepermitted addition of vitamins and minerals,

1.3.2.3, tablepermitted additives, 1.3.1, schedule 1;

bread rolls, 1.2.10breakfast cereals

permitted addition of vitamins and minerals, 1.3.2.3, table

brewed soft drinks, 2.6.2.1; 2.6.2.3brilliant black BN or PN, 1.2.4, schedule 2brilliant blue FCF, 1.2.4, schedule 2brine, 1.2.4.3(c)

fruit and vegetables in, 2.3.1.2brodifacoum, 1.4.2, schedule 1bromacil, 1.4.2, schedule 1bromelain, 1.3.3.16, tablebromo-chloro-dimethylhydantoin, 1.3.1.12, table

specifications for purity and identity, 1.3.4, schedule

bromopropylate, 1.4.2, schedule 1bromoxynil, 1.4.2, schedule 1broth, 1.2.4.3(c)brown HT. 1.2.4, schedule 2

Brunfelsia uniflora, 1.4.4, schedule 1Bryonia alba, 1.4.4, schedule 1Bryonia dioica, 1.4.4, schedule 1bryony

Black, see Tamus communisEuropean white, see Bryonia albaWhite, see Bryonia dioica

BSE, see bovine spongiform encephalopathyBuckeye, see Aesculus hippocastanumBugloss, see Anchusa officinalisbulk cargo container, 1.1.1.2bulking agent, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5Bullibulli, see Solanum avicularebupirimate, 1.4.2, schedule 1buprofezin, 1.4.2, schedule 1business address, 1.1.1.2, 1.2.2.3butafenacil, 1.4.2, schedule 1butane, 1.3.3.13, table


butanol, 1.3.3.4, table; 1.3.3.13, table; 1.3.3.14, tablebutroxydim, 1.4.2, schedule 1butter, 2.5.5


made from unpasteurised milk/milk products, microbiological limits 1.6.1.5, schedule

Butterbur, see Petasites spp.butylated hydroxyanisole


butylated hydroxytoluenefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1


Caapi, see Banisteriopsis spp.Cacalia spp., 1.4.4, schedule 1Cactus

Cane, see Opuntia cylindricaSan Pedro cactus, see Opuntia cylindrica

cadmium, 1.4.1.1(6)in packaged water, 2.6.2.2(2), tablein salt, 2.10.2.2(2)maximum levels of metal contaminants,

1.4.1.2, tablecadusafos, 1.4.2 schedule 1caffeine, 1.2.4.8(9); 2.6.4.1

maximum level, 1.3.1, schedule 1Calamus oil, see Acorus calamuscalcium

added to chewing gum, 2.10.3food additive code number, 1.2.4, schedule 2in formulated beverages, 1.3.2.3, tablemaximum level, 1.3.1, schedule 2permitted forms, 1.1.1, schedule

calcium acetatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 2

calcium alginatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 2

calcium aluminium silicatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1, schedule 2

calcium ascorbatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1; 1.3.1,

schedule 2calcium benzoate, 1.2.4, schedule 2calcium carbonate

food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.4, tablemaximum level, 1.3.1, schedule 1

calcium chloride, 2.6.2.6(3)food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1; 1.3.1,

schedule 2calcium citrate, 2.6.2.6(3)


calcium cyclamate, 1.2.4, schedule 2calcium di-L-glutamate, see calcium glutamatecalcium disodium EDTA,


calcium fumaratefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 2

calcium gluconatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 2

calcium glutamate, 1.2.4.8(7)food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 2

calcium hydrogen phosphate, 1.2.4, schedule 2 calcium hydroxide


calcium hypochlorite, 1.3.3.11, table; 1.3.3.12, tablecalcium lactate, 2.6.2.6(3)


calcium lactylate food additive code number, 1.2.4, schedule 2

calcium lakes, 1.3.1.10calcium lignosulphonate


calcium malatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 2

calcium oleyl lactylate, 1.2.4, schedule 2calcium oxide, 1.2.4, schedule 2calcium pantothenate, 1.1.1, schedule; 1.3.3.18, tablecalcium phosphates, 2.6.2.6(3)


calcium propionatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1permitted microbial nutrient, 1.3.3.18, table

calcium saccharine, 1.2.4, schedule 2calcium salts

in wine production, 4.5.1.4, tablecalcium sodium polyphosphate, 1.3.3.11, tablecalcium silicate


calcium sorbatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

calcium stearoyl lactylate, 1.2.4, schedule 2calcium sulphate


calcium tartrate, 1.2.4, schedule 2in wine production, 4.5.1.4, table

Calico bush, see Kalmia latifoliaCalotropis, see Calotropis spp.Calotropis spp., 1.4.4, schedule 1Camaticaro, see Virola sebiferaCamphor tree oil, see Cinnamomum camphoraCannabis spp, 1.4.4, schedule 1canola, genetically modified, 1.5.2.2, tablecape tulip

One-leaved, see Homeria collinaTwo-leaved, see Homeria miniata

captan, 1.4.2, schedule 1caramels

food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.7(3)maximum level, 1.3.1, schedule 1

carbaryl, 1.4.2, schedule 1carbendazim, 1.4.2, schedule 1carbofuran, 1.4.2, schedule 1carbohydrates, 1.2.8.1; 1.2.8.5(1)(e); 1.2.8.5(5)–(7);

1.2.8.6(3); 1.2.8.7(2)(b)–(3); 1.2.8.8(1)(b)electrolyte drinks and electrolyte drink bases,

2.6.2.7(a)energy factor, 1.2.8.2(2) table 1reference value, 1.2.8.7(3), tablesupplementary sports food, 2.9.4.7, 8(1)(c)

carbon blacks, 1.2.4, schedule 2carbon dioxide, 2.6.2.2(1)

food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.3, table; 4.5.1.4,

table; 4.5.1.6(3)maximum level, 1.3.1, schedule 1, schedule 2

carbon disulphide, 1.4.2, schedule 1


carbon monoxide, 1.3.3.3, table; 1.3.3.3Acarbonic acid, 1.3.3.14, tablecarbonyl sulphide, 1.4.2, schedule 1carbosulfan, 1.4.2, schedule 1carboxin, 1.4.2, schedule 1carboxyl proteinase, 1.3.3.17, tablecarboxylesterase, 1.3.3.17, tablecarboxymethyl cellulose ion exchange resins, see ion

exchange resinscarfentrazone-ethyl, 1.4.2, schedule 1carmines 1.2.4, schedule 2carminic acid, 1.2.4, schedule 2carnauba wax


carotenal, b-apo-8’food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

carotenes food additive code number, 1.2.4, schedule 2in formulated beverages, 1.3.2.3, tablemaximum level, 1.3.1, schedule 1

carotenoic acid methyl or ethyl ester, , b-apo-8’, 1.2.4, schedule 2

carrageenan food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1, schedule 2

carriers, 1.3.3.10Cassava, 1.4.4, schedule 1; see also sweet cassavacaster sugar, see sugarsCastor oil plant, see Ricinus communiscatalase, 1.3.3.17, tablecatalysts, 1.3.3.5Catha edulis, 1.4.4, schedule 1Catharanthus spp., 1.4.4, schedule 1Cebil colorado, see Piptadenia macrocarpaceftiofur, 1.4.2, schedule 1cefuroxime, 1.4.2, schedule 1celandine

Common, see Chelidonium majusGreater, see Chelidonium majus

cellulase, 1.3.3.17, tablecellulose

food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.4, tablemaximum level, 1.3.1, schedule 1, schedule 2regenerated, 1.3.3.8, table; 1.3.3.11, tablesee also ion exchange resins

cephalonium, 1.4.2, schedule 1cephapirin, 1.4.2, schedule 1cereal-based beverages, 1.2.3.3, table; 1.3.2.3, tablecereal-based food, 2.9.2.1, 2.9.2.2(3)(a); 2.9.2.3;

2.9.2.8(5), table 1cereals and cereal products, 2.1.1; 1.4.2, schedule 4

added to other foods, 2.7.2.2gluten, 1.2.8.1, 1.2.8.16milled, 1.4.2, schedule 4permitted addition of vitamins and minerals,

1.3.2.3 tablemaximum levels of metal contaminants,

1.4.1.2, tablepermitted additives, 1.3.1, schedule 1;to be listed, 1.2.4.4, tablesee also bread

cereal flours, permitted addition of vitamins and minerals, 1.3.2.3, table

Cestrum nocturnum, 1.4.4, schedule 1

cetyl alcohol, 1.3.3.14, tableChalmoogra seed, see Hydnocarpus anthelmenticaChat, see Catha edulischeese and cheese products, 1.1A.2.(3)(f)(iii); 2.5.4,

4.2.4Apermitted addition of vitamins and minerals,

1.3.2.3, tablemicrobiological limits, 1.6.1.5, scheduleprocessing of dairy products to make,

4.2.4.16raw milk cheeses, 4.2.4Asoft, 1.1A.2.(3)(f)(iii)specific cheeses, primary production and

processing, 4.2.4Ato be listed, 1.2.4.4, table

Chelidonium majus, 1.4.4, schedule 1Chenopodium ambrosioides, 1.4.4, schedule 1chewing gum, 2.10.3chicken, see poultrychildren, see infants and young childrenChinaberry, see Melia azedarachchinomethionat, 1.4.2, schedule 1chitosan, 1.3.3.14, table; 4.5.1.4, tablechlorantraniliprole, 1.4.2, schedule 1chlordane, 1.4.2, schedule 2chlorfenapyr, 1.4.2, schedule 1chlorfenvinphos, 1.4.2, schedule 1chlorfluazuron, 1.4.2, schedule 1chlorhexidine, 1.4.2, schedule 1chloridazon, 1.4.2, schedule 1chlorine, 1.3.3.11, table; 1.3.3.12, tablechlorine dioxide, 1.3.3.11, table; 1.3.3.12, tablechlormequat, 1.4.2, schedule 1chloromethylated aminated styrene-divinylbenzene

resin, 1.3.3.6, tablechlorophyll, 1.2.4, schedule 2chlorophyll-copper complex, 1.2.4, schedule 2chloropicrin, 1.4.2, schedule 13-chloro-1,2-propanediol, see chloropropanolschloropropanols, 1.4.1.3, tablechlorothalonil, 1.4.2, schedule 1chlorpropham, 1.4.2, schedule 1chlorpyrifos, 1.4.2, schedule 1chlorpyrifos-methyl, 1.4.2 schedule 1chlorsulfuron, 1.4.2, schedule 1chlortetracycline, 1.4.2, schedule 1chlorthal-dimethyl, 1.4.2, schedule 1chocolate, 1.1.2.1

maximum levels of metal contaminants, 1.4.1.2, table

cholesterol, 1.2.8.5(4)(a); 1.2.8.1(c)choline

nutrition content claims, 1.2.7.13choline salts

food additive code number, 1.2.4, schedule 2maximum levels, 1.3.1, schedule 1

Christmas rose, see Helleborous nigerchromium, 1.1.1, schedule

in packaged water, 2.6.2.2(2), tablepermitted catalyst, 1.3.3.5, table

Chrysanthemum balsamita, 1.4.4, schedule 2Chrysanthemum parthenium, 1.4.4, schedule 2chymosin, 1.3.3.17, tableCicuta virosa, 1.4.4, schedule 1cider, 2.7.3.1Cinchona, see Cinchona spp.Cinchona spp., 1.4.4, schedule 2


Cinnamomum camphora, 1.4.4, schedule 2Cinnamomum micranthum, 1.4.4, schedule 2cinnamon, microbiological limits, 1.6.1.5, schedulecitation of United States Code of Federal Regulations,

1.1.1.2citric acid


citric and fatty acid esters of glycerolfood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1, schedule 2

claimable food, 1.3.2.8claims, 1.1.1.2; 1.1A.2.(2)(3)

calcium in chewing gum, 2.10.3.3-5electrolyte drinks, 2.6.2.7-8formulated meal replacements, 2.9.3.3formulated supplementary food, 2.9.3.7formulated supplementary sports food,

2.9.4.4–5gluten, 1.2.8.16; 2.9.5.15health, see health claimsinfant foods, 2.9.2.6(3); 2.9.2.8see also nutrition claims; vitamin and mineral

content claimclarifying agents, 1.3.3.6clavulanic acid, 1.4.2, schedule 1clethodim, 1.4.2, schedule 1Clitocybe spp., 1.4.4, schedule 1clodinafop acid, 1.4.2, schedule 1clodinafop-propargyl, 1.4.2, schedule 1clofentezine, 1.4.2, schedule 1clomazone, 1.4.2, schedule 1clopyralid, 1.4.2, schedule 1cloquintocet-mexyl, 1.4.2, schedule 1clorsulon, 1.4.2, schedule 1closantel, 1.4.2, schedule 1clothianidin, 1.4.2, schedule 1cloxacillin, 1.4.2, schedule 1cobalt sulphate, 1.3.3.11, tablecochineal, 1.2.4, schedule, 2cocoa, 1.1.2.1cocoa butter, 1.2.4.4, tablecocoa powder, microbiological limits, 1.6.1.5, schedulecoconut, 1.2.3.4, table

dried, chipped, desiccated, microbiological limits, 1.6.1.5, schedule

mandatory labelling requirements, 1.2.3.4, table

code numbers, 1.1.1.2; 1.2.4.8(2), (7); 1.2.4, schedule 2; 1.3.1, schedules 1–4

coffee, 1.1.2.1; 1.2.8.3(f)coffee sugar, see sugarsCohoba, see Piptadenia peregrinaCohoba yope, see Anadenanthera peregrinaColchicum autumnale, 1.4.4, schedule 1collagen, 4.5.1.4, tablecolour, declaration of, 1.2.4, schedule 1colour fixative, technological function, 1.3.1, schedule

5colouring, technological function, 1.3.1, schedule 5colours, 1.3.1.10, schedule 1, schedule 4

decolourants, 1.3.3.6meat inspection brands, 2.2.1.7permitted, 1.3.1, schedule 3, schedule 4

Coltsfoot, see Tussilago farfara

comfreyCommon, see Symphytum officinalePrickly, see Symphytum asperumRussian, see Symphytum X uplandicum

comminuted meat, see meat and meat productsCommon ink cap, see Coprinus atramentariusCommon wormwood, see Artemisia absinthiumcomponents, 1.1.1.2

characterising, 1.2.10.1, 2, 6–7food produced using gene technology,

1.5.2.3(2)(c)irradiated food, 1.5.3.6(3)see also ingredients

composition, 1.1.1.7, 10(4)bread, 2.1.1.2edible oils, 2.4.1.2; 2.4.2.2fish and fish products, 2.2.3.2formulated meal replacements, 2.9.3.2formulated supplementary foods, 2.9.3.4formulated supplementary sports food,

2.9.4.2fruit and vegetables in brine etc, 2.3.1.2fruit juice and vegetable juice, 2.6.1.2honey, 2.8.2.2infant foods, 2.9.2.2–4milk and milk products, 2.5.1.2–3; 2.5.2.2;

2.5.3.2; 2.5.4.2; 2.5.5.2; 2.5.6.2; 2.5.7.2–3, schedule

non-alcoholic beverages, 2.6.2.2–3, 5salt and salt products, 2.10.2.2–4, 6–7sausage, 2.2.1.3vinegar and related products, 2.10.1.2white sugar, 2.8.1.3see also food additives; ingredients

concentrated food, 1.2.8.9added water, 1.2.4.3(c); 1.2.4.5(2)for infants, 2.9.2.10maximum levels (MLs) of contaminants or

natural toxicants, 1.4.1.1(4)–(5)condensed milk, see milk and milk productsconfectionery

permitted additives, 1.3.1, schedule 1Conium maculatum, 1.4.4, schedule 1Conocybe siligineoides, 1.4.4, schedule 1conserve, see jamcontaminants, 1.4; see also metal contaminantsConvallaria majalis, 1.4.4, schedule 1cooking instructions, 2.2.1.6, 8(3); 2.2.3Coonties, see Zamia integrifoliaCopelandia spp., 1.4.4, schedule 1copper, 1.1.1, schedule

in packaged water, 2.6.2.2(2), tablepermitted catalyst, 1.3.3.5, table

copper sulphate, 1.3.3.6, table; 1.3.3.11, table; 1.3.3.18, table; 4.5.1.4, table

Coprinus atramentarius, 1.4.4, schedule 1Corkwood, see Duboisia spp.Coriaria spp., 1.4.4, schedule 1corn, genetically modified, 1.5.2.2, tableCornyocarpus laevigatus seed, 1.4.4, schedule 1Coronilla spp., 1.4.4, schedule 1Cortinarius spp, 1.4.4, schedule 1Coryanthe yohimbe, 1.4.4, schedule 1Costmary, see Chrysanthemum balsamitacotton, genetically modified, 1.5.2.2, table

oil and linters derived from, 1.5.2.2, table


coumarin, 1.4.1.4, tablesee Cinnamomum camphora; Cinnamomum

micranthumcountry of origin labelling, see labels and labellingCowbane, see Cicuta virosacow’s milk, see milk and milk productsCoxoba, see Piptadenia peregrinacracked eggs, see eggs and egg productscream and cream products, 1.2.4.2(d); 1.2.5.6(2);

2.5.2permitted addition of vitamins and minerals,

1.3.2.3, tablecrocetin, 1.2.4, schedule 2crocin, 1.2.4, schedule 2crocodile meat, 1.6.2.6croscarmellose sodium, 1.3.3.10; 1.3.3, tableCrotolaria, see Crotolaria spp.Crotolaria spp., 1.4.4, schedule 1Croton, see Croton tigliumCroton tiglium, 1.4.4, schedule 1Crown vetch, see Coronilla spp.crustacea, 1.4.2, schedule 4


mandatory declaration, 1.2.3.4, tablemicrobiological limits, 1.6.1.5, schedulesee also fish and fish products

Crypthecodinium cohnii, see docosahexaenoic acid, derived from marine micro-algae

Cuajo negro, see Virola sebiferaCunjevoi, see Alocasia macrorrhizacupric citrate, 1.3.3.14, table

in wine production, 4.5.1.4, tablecupric sulphate, 1.2.4, schedule 2curcumin, 1.2.4, schedule 2cured meat flesh, 1.2.10.2(3)(h); 2.2.1.1Cura pag, see Piptadenia macrocarpacut fruit and vegetables, see fruit; vegetablescut of fish, raw fish resembling, 2.2.3.3cut of meat, raw meat resembling, 2.2.1.6cyanamide, 1.4.2, schedule 1cyanazine, 1.4.2, schedule 1cyanide, 2.6.2.2(2), tablecyantraniliprole, 1.4.2, schedule 1Cycas media, 1.4.4, schedule 1cyclamate, 1.3.1.5(2)


cyclanilide, 1.4.2, schedule 1α-cyclodextrin, 1.5.1.2, tableγ-cyclodextrin, 1.5.1.2, tablecyclodextrin glucanotransferase, 1.3.3.14, table;

1.3.3.17, tablecyclohexane, 1.3.3.13, tablecyflufenamid, 1.4.2, schedule 1cyfluthrin, 1.4.2, schedule 1cyhalofop-butyl, 1.4.2, schedule 1cyhalothrin, 1.4.2, schedule 1Cynoglossum officinale, 1.4.4, schedule 1cypermethrin, 1.4.2, schedule 1cyproconazole, 1.4.2, schedule 1cyprodinil, 1.4.2, schedule 1cyromazine, 1.4.2, schedule 1cysteine, 1.3.3.18, table

in infant formula products, 2.9.1.22; 2.9.1.32cysteine monohydrochloride, 1.3.3.18, tablecystine, see cysteine

Cytisus scoparius, 1.4.4, schedule 12,4-D, 1.4.2, schedule 12,4-DB, 1.4.2, schedule 1Daffodil, see Narcissus jonquille; Narcissus poeticus;

Narcissus pseudonarcissusdaily intake information, 1.2.8.7; see also Estimated

Safe and Adequate Daily Intakes; Recommended Dietary Intakes

dairy desserts, see milk and milk productsdairy ingredient, 1.3.3.1dairy primary production, 4.2.4

requirements, 4.2.4.4-6dairy processing, 4.2.4

requirements, 4.2.4.12-16dairy products, 4.2.4; see also milk and milk productsdairy transport business, 4.2.4

requirements, 4.2.4.7-11daminozide, 1.4.2, schedule 1Daphne, see Daphne spp.Daphne spp., 1.4.4, schedule 1date marking, 1.2.5Datura, see Datura stramoniumDatura stramonium, 1.4.4, schedule 1DDT, 1.4.2, schedule 2decaffeinated coffee, 1.1.2.1; 1.2.8.3(f)decaffeinated tea, 1.1.2.1; 1.2.8.3(f)decolourants, see coloursDEF, 1.4.2, schedule 1defective sample unit, 1.6.1.1; 1.6.1.5, scheduledefinitions, interpretation, 1.1.1.14dehydrated food, 1.2.8.9; 1.4.1.1(4)–(5); 2.9.2.10dehydrated ingredients, see ingredientsDelphinium spp., 1.4.4, schedule 1deltamethrin, 1.4.2, schedule 1demeton-S-methyl, 1.4.2, schedule 1descriptive matter, see labels and labellingdesiccating preparations, 1.3.3.7designs, see labels and labellingDevil pepper, see Rauwolfia spp.dexamethasone 1.4.2, schedule 1dexamethasone trimethylacetate, 1.4.2, schedule 1dexpanthenol, 1.1.1, scheduledextran, 1.3.3.18, tabledextranase, 1.3.3.17, tabledextrin, 1.2.4, schedule 2dextrose, 2.6.2.6(2)(a); 2.8.1.1DHA, see docosahexaenoic aciddiacetyltartaric and fatty acid esters of glycerol


diacylglycerol oil, 1.5.1.2, tablediafenthiuron, 1.4.2, schedule 1diammonium hydrogen, 1.3.3.12, tablediatomaceous earth, 1.3.3.3, table; 4.5.1.4, tablediazinon, 1.4.2, schedule 1dibasic, 1.2.4, schedule 2 1dibromo-dimethylhydantoin, 1.3.3.12, table


dibutyl ether, 1.3.3.13, tabledicamba, 1.4.2, schedule 1dichlobenil, 1.4.2, schedule 1dichlofluanid, 1.4.2, schedule 11,3-dichloro-2-propanol, see chloropropanols1,4-dichlorobenzene, 1.4.2, schedule 21,3-dichloropropene, 1.4.2, schedule 1dichlorprop, 1.4.2, schedule 1


dichlorvos, 1.4.2, schedule 2diclofop-methyl, 1.4.2, schedule 1dicloran, 1.4.2, schedule 1dicofol, 1.4.2, schedule 1dicyclanil, 1.4.2, schedule 1dieldrin, 1.4.2, schedule 1, schedule 2dietary fibre, 1.2.8.1; 1.2.8.5(5), 1.2.8.5(8); 1.2.8.6(3);

1.2.8.7(2)(a); 1.2.8.8(b); 1.2.8.18reference value, 1.2.8.7(3), table

diethyl aminoethyl cellulose ion exchange resin, see ion exchange resin

diethyl ether, 1.3.3.13, tablediethylene glycol divinyl ether, 1.3.3.8, table; 1.3.3.11,

tablediethylenetriamine, 1.3.3.8, table; 1.3.3.11, tabledifenoconazole, 1.4.2, schedule 1diflubenzuron, 1.4.2, schedule 1diflufenican, 1.4.2, schedule 1DHA, see docosahexaenoic acidDigitalia purpurea, 1.4.4, schedule 1dihydrodstreptomycin, 1.4.2, schedule 1diluents, 1.3.3.10dimethenamid-P, 1.4.2, schedule 1dimethipin, 1.4.2, schedule 1dimethirimol, 1.4.2, schedule 1dimethoate, 1.4.2, schedule 1dimethomorph, 1.4.2, schedule 1dimethyl dicarbonate, 1.3.3.19

in wine production, 4.5.1.4, table; 4.5.1.5(5)maximum level, 1.3.1, schedule 1

dimethyl ether, 1.3.3.13, tabledimethylamine, 1.3.3.8, table; 1.3.3.11, tabledimethylamine-epichlorohydrin copolymer, 1.3.3.6,

tabledimethylaminopropylamine, 1.3.3.8, table; 1.3.3.11,

tabledimethyldialkylammonium chloride, 1.3.3.6, tabledimethylenetriamine, 1.3.3.8, tabledimethylethanolamine, 1.3.3.8, table; 1.3.3.11, tabledimethylpolysiloxane

food additive code number, 1.2.4, schedule 2dinitolmide, 1.4.2, schedule 1dinitro-o-toluamide, 1.4.2, schedule 1dinotefuran, 1.4.2, schedule 1dioctyl sodium sulphosuccinate


diphenylamine, 1.4.2, schedule 11-diphosphonic acid, 1.3.3.11, tablediquat, 1.4.2, schedule 1disaccharides, see sugarsdiseases, food-borne, 3.2.1.1

names of, 1.1A.2.(3)(d)disodium 5’-ribonucleotides, 1.2.4.8(7)

food additive code number, 1.2.4, schedule 2disodium guanylate, 1.2.4.8(7)

food additive code number, 1.2.4, schedule 2disodium inosinate, 1.2.4.8(7)

food additive code number, 1.2.4, schedule 2distarch phosphates


disulfoton, 1.4.2, schedule 1dithianon, 1.4.2, schedule 1dithiocarbamates, 1.4.2, schedule 1diuron, 1.4.2, schedule 1divinylbenzene, 1.3.3.8, table; 1.3.3.11, table

divinylbenzene copolymer, 1.3.3.6, table; 1.3.3.8, tableDNA techniques, 1.5.2.1; 1.5.2.4(1)docosahexaenoic acid

derived from marine micro-algae, 1.5.1.2, table

-rich derived oil from marine micro-algae (Schizochytrium sp.), see docosahexaenoic acid, specifications for purity and identity, derived from marine micro-algae

-rich oil derived from marine micro-algae (Ulkenia sp.), see docosahexaenoic acid, specifications for purity and identity, derived from marine micro-algae

Omega-3, omega-6, omega-9 claims 1.2.8.13(3)–(5)

specifications for purity and identity, derived from algae, 1.3.4, schedule

specifications for purity and identity, derived from marine micro-algae, 1.3.4, schedule

dodecyl gallatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

dodine, 1.4.2, schedule 1Dogbane, see Apocynum cannabinumdoramectin, 1.4.2, schedule 1DPA, 2.2; 1.4.2, schedule 1drained food, 1.2.8.10dried food, see dehydrated fooddrinks, see alcoholic beverages; juice; milk and milk

products; non-alcoholic beveragesdrying (desiccating) preparations, 1.3.3.7Dryopteris filix-mas, 1.4.4, schedule 1Duboisia spp., 1.4.4, schedule 1Dwale, see Atropa belladonnaDyeberry, see Phytolacca octandra


EC [number], 1.3.3.1Echium plantagineum, 1.4.4, schedule 1Echium vulgare, 1.4.4, schedule 1EDC, see ethylene dichlorideedible kelp, 1.4.1.1(5)edible oil spreads, see oils, edibleedible oils, see oils, edibleeditorial notes, 1.1.1.5(2)eggs and egg products, 1.4.2, schedule 4

mandatory declaration, 1.2.3.2, table; 1.2.3.4, table

microbiological limits, 1.6.1.1; 1.6.1.5, schedule

pasteurisation, 1.6.2.3; 2.2.2.2; 2.2.2.3(2)permitted additives, 1.3.1, schedule 1white in wine production, 4.5.1.4, tablesee also primary production and processing

eicosapentaenoic acid, 1.2.8.13(3)–(5)electrolyte drinks, 2.6.2.1; 2.6.2.6–8electrons, 1.5.3.3(c)Elephant ear, see Alocasia macrorrhizaemamectin benzoate, 1.4.2, schedule 1emulsifier, technological function, 1.3.1, schedule 5emulsifying salt, 1.2.4, schedule 1

declaration of, 1.2.4, schedule 1endo-arabinase, 1.3.3.17, tableendo-protease, 1.3.3.17, tableendorsements

health claims, 1.2.7.22–23endosulfan, 1.4.2, schedule 1endothal, 1.4.2, schedule 1energy content, see average energy contentenergy drinks, see formulated caffeinated beveragesenergy factors, 1.2.8.2energy, reference value, 1.2.8.7(3), tableenergy supplements, 2.9.4.9enilconazole, 1.4.2, schedule 1Entoloma sinuatus, 1.4.4, schedule 1environmental conditions, 3.2.2.1(1)enzymes, 1.2.4.8(3); 1.3.3.15–17; 4.5.1.4, table

declaration, 1.2.4, schedule 1enzyme treated starches, 1.2.4, schedule 2Ephedra sinica, 1.4.4, schedule 1epichlorohydrin, 1.3.3.8, table; 1.3.3.11, tableepoxiconazole, 1.4.2, schedule 1eprinomectin, 1.4.2, schedule 1EPTC, 1.4.2, schedule 1ergot, see fungiERLs, see extraneous residue limits Erysimum canescens, 1.4.4, schedule 1erythorbic acid


erythritoladvisory statement, 1.2.3.5, table 2energy factor, 1.2.8.2(2), table 2food additive code number, 1.2.4, schedule 2food for special medical purposes, 2.9.5.10(3)

(e), table 2maximum level, 1.3.1, schedule 1

erythromycin, 1.4.2, schedule 1erythrosine


esfenvalerate, 1.4.2, schedule 1

Estimated Safe and Adequate Daily Dietary Intakes (ESADDIs), 1.1.1.2, schedule; 1.3.2.6–7; 1.3.2.9(1)(e)(ii)

formulated meal replacements, 2.9.3.3(2), schedule, table 2

formulated supplementary foods, 2.9.3.5(2)(b)

formulated supplementary foods for young children, 2.9.3.7(2)(b)

ethanolmaximum level, 1.3.1, schedule 1in wine production, 4.5.1.5(1)(2)(4); 4.5.1.6(1)

(2); 4.5.1.7(1)(2); 4.5.1, scheduleethephon, 1.4.2, schedule 1ethion, 1.4.2, schedule 1ethofumesate, 1.4.2, schedule 1ethopabate, 1.4.2, schedule 1ethoprophos, 1.4.2, schedule 1ethoxylated fatty alcohols, 1.3.3.3, tableethoxysulfuron, 1.4.2, schedule 1ethoxyquin, 1.4.2, schedule 1ethyl acetate, 1.3.3.10, table; 1.3.3.13, table; 1.3.3.14,

tablemaximum level, 1.3.1, schedule 1

ethyl alcohol, 1.3.3.3, tableethyl esters of fatty acids, 1.3.3.7, tableethyl formate, 1.4.2, schedule 1ethyl lauroyl arginate, 1.2.4.5(2)

food additive code number, 1.2.4 schedule 2maximum level, 1.3.1, schedule 1

ethyl maltolfood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

ethyl vanillin, maximum level, 1.3.1, schedule 1ethylene diamine tetraacetic acid, 1.3.3.14, tableethylene dibromide (EDB), 1.4.2, schedule 1ethylene dichloride (EDC) 1.4.2, schedule 1ethylhexyl sodium sulphate, 1.3.3.12, tableetoxazole, 1.4.2, schedule 1etridiazole, 1.4.2, schedule 1Euonymus europaeus, 1.4.4, schedule 1Eupatorium rugosum, 1.4.4, schedule 1Euphorbia, see Euphorbia spp.Euphorbia spp., 1.4.4, schedule 1European mandrake, see Mandragora officinarumevaporated milk, see milk and milk productseviscerated poultry, see poultryextraction solvents, 1.3.3.13extracts of meat, vegetables or yeast, permitted

addition of vitamins and minerals, 1.3.2.3, tableextraneous residue limits, 1.4.2.1(3)–(6); 1.4.2.3–4;

1.4.2, schedule 2, schedule 4


False acacia, see Robinia pseudoacaciaFalse Jerusalem cherry, see Solanum diflorumFalse morel, see Gyromitra esculentaFarfugium japonicum, 1.4.4, schedule 1fast green FCF, 1.2.4, schedule 2fat, 1.2.8.1; 1.2.8.5(1)(e); 1.2.8.6(3); 1.2.8.7(2)(b)–(3)

energy factor, 1.2.8.2(2) table 1in sausage, 2.2.1.3in minced meat, 2.2.1.5mammalian products, 1.4.2, schedule 4reference value, 1.2.8.7(3), tablesupplementary sports food, 2.9.4.8(1)(b);

2.9.4.9(3)to be listed, 1.2.4.4, table

fatty acid polyalkylene glycol ester, 1.3.3.3, tablefatty acids, 1.2.8.1; 1.2.8.6(3); 1.2.8.7(2)(b)-(3)

edible oils, 2.4.1in infant formula, 2.9.1.3; 2.9.1.23long chain see in infant formulamono- and di-glycerides of, 1.2.4, schedule 2;

1.3.1, schedule 1monounsaturated, 1.2.8.1; 1.2.8.5(4);

1.2.8.8(1)(c); 1.2.8.12nutrient claims, 1.2.8.12–13nutrition content claims, 1.2.7.11(5)omega, 1.2.8.5(4); 1.2.8.8(1)(c); 1.2.8.13polyunsaturated, 1.2.8.1; 1.2.8.5(4);

1.2.8.8(1)(c); 1.2.8.12trans, 1.2.8.1; 1.2.8.5(4); 1.2.8.8(1)(c);

1.2.8.12; 1.2.8.13(2); 1.2.8.13(6)(a); 2.9.1.23

febuconazole, 1.4.2, schedule 1fenamiphos, 1.4.2, schedule 1fenarimol, 1.4.2, schedule 1fenbendazole, 1.4.2, schedule 1fenbutatin oxide, 1.4.2, schedule 1fenitrothion, 1.4.2, schedule 1fenoxaprop-ethyl, 1.4.2, schedule 1fenoxycarb, 1.4.2, schedule 1fenpropathrin, 1.4.2, schedule 1fenpyroximate, 1.4.2, schedule 1fenthion, 1.4.2, schedule 1fentin, 1.4.2, schedule 1fenvalerate, 1.4.2, schedule 1fermented comminuted meat, see meat and meat

productsfermented milk products, see milk and milk productsferric ammonium citrate


ferric chloride, 1.3.3.11, tableferric sodium edetate, see ironferric sulphate, 1.3.3.11, tableferrous gluconate, 1.2.4, schedule 2ferrous sulphate, 1.3.3.11, table; 1.3.3.18, tableFeverfew, see Tanacetum partheniumfibre, 1.2.8.5(5); 1.2.8.5(8); 1.2.8.6(3), 1.2.8.7(2)(a),

1.2.8.8(1)(b), 1.2.8.18ficin, 1.3.3.16, tablefiltration agents, 1.3.3.6fipronil, 1.4.2, schedule 1firming agent, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5fish and fish products, 1.2.8.3(i); 2.2.3

contaminants, 1.4.1.3; 1.4.1.6diadromous, 1.4.2, schedule 4dried, 1.4.1.6(4)(c); 1.4.2, schedule 4

finfish, ready-to-eat processed, 1.6.1.5, schedule

fish collagen, 1.3.3.6, tablefreshwater, 1.4.2, schedule 4mandatory declaration, 1.2.3.4, tablemarine, 1.4.2, schedule 4maximum levels of metal contaminants,

1.4.1.2, tablenames, 2.2.3.1permitted additives, 1.3.1, schedule 1see also seafoodshellfish poisons, 1.4.1.3, tableto be listed, 1.2.4.4, table

flamprop-methyl, 1.4.2, schedule 1flavophospholipol, 1.4.2, schedule 1Flavour and Fragrance Association of Australia and

New Zealand, 1.3.1.11flavour enhancer, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5flavourings, 1.3.1; 1.2.4.8(6)–(7); 2.4.2.2(1); 2.5.4.2;

2.5.5.2ingredients, 1.2.4.3(a)intense sweeteners, 1.3.1.4maximum level, 1.3.1, schedule 1, schedule 2natural toxicants from, 1.4.1.4synthetic, 1.3.1.11technological function, 1.3.1, schedule 5

flavoxanthin, 1.2.4, schedule 2flonicamid, 1.4.2, schedule 1florasulam, 1.4.2, schedule 1florfenicol, 1.4.2, schedule 1Florida arrowroot, see Zamia integrifoliaflour, 2.1.1.1; 2.1.1.4fluazifop-p-butyl, see fluazifop-butylfluazinam, 1.4.2, schedule 1fluazuron, 1.4.2, schedule 1flubendiamide, 1.4.2, schedule 1flucythrinate, 1.4.2, schedule 1fludioxonil, 1.4.2, schedule 1flumethrin, 1.4.2, schedule 1flumetsulam, 1.4.2, schedule 1flumiclorac pentyl, 1.4.2, schedule 1flumioxazin, 1.4.2, schedule 1flunixin, 1.4.2, schedule 1fluometuron, 1.4.2, schedule 1fluopicolide, 1.4.2, schedule 1fluoride, 2.6.2.2(2), table; 1.3.3.11, table

addition to packaged water, 2.6.2.2A-2Bnutrition content claims, 1.2.7.13

fluoxastrobin, 1.4.2, schedule 1flupropanate, 1.4.2, schedule 1fluquinconazole, 1.4.2, schedule 1fluroxypyr, 1.4.2, schedule 1flusilazole, 1.4.2, schedule 1flutolanil, 1.4.2, schedule 1flutriafol, 1.4.2, schedule 1fluvalinate, 1.4.2, schedule 1fluxapyroxad, 1.4.2, schedule 1Fly agaric, see Amanita muscariafoaming agent, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5folate, 1.1A.2.(3)(e), table; 1.1A.2.(3)(g)(h)

in bread, 1.3.2.3, tablein formulated beverages, 1.3.2.3, tablein infant foods, 2.9.2.3(1)(b); 2.9.2.4(b);

2.9.2.8(4)nutrition content claims, 1.2.7.13


permitted forms, 1.1.1, schedulesee also fortification

folic acid, see folateFood Act 1991, 1.6.2Food Acts, 1.1.1; 1.4.1, Purpose; food additives, 1.1.1.9-10; 1.2.8.3(g); 1.3.1; 1.3.4

code numbers, 1.2.4, schedule 2declaration, 1.2.3.4; 1.2.4.8, schedule 1,

schedule 2general provisions, 1.3.1, schedule 1in wine production, 4.5.1.3, tablepermitted, 1.3.1, schedule 2see also ingredients; processing aids;

vitamins and mineralsfood business, 3.2.1.2(2); 3.2.2

alternative methods of compliance, 3.2.2.6(25)

animals and pests, 3.2.2.6(24)cleaning and sanitising of specific equipment,

3.2.2.5(19)cleanliness, 3.2.2.5(19)duties, general, 3.2.2.4(18)duties relating to health of food handlers,

3.2.2.4(14); 3.2.2.4(16)duties relating to hygiene of food handlers

3.2.2.4(15); 3.2.2.4(17)maintenance, 3.2.2.5(21)notification, 3.2.2.2(4)single use items, 3.2.2.6(23)temperature measuring devices, 3.2.2.6(22)see also diseases, food premises; food-borne

food components, see componentsfood for catering purposes, 1.2.1.1; 1.2.1.2;

1.2.10.3(b); 2.2.2.3(1)labelling, 1.2.1.5provision of information, 1.2.1.6

food for retail sale, 1.2.1.1labelling, 1.2.1.2

food for special medical purposes, 1.5.1.2A; 2.9.5labelling, 2.9.5.8-18

food group, 1.2.7.2food handlers

general requirement, 3.2.2.4(13)skills and knowledge 3.2.2.2(3)health 3.2.2.4(14)hygiene, 3.2.2 4 (15)see also food business

food identification requirements, 1.2.2food ingredients, see ingredientsfood not for retail sale, 1.2.1.1

labelling, 1.2.1.3provision of information, 1.2.1.4

food poisoning, see diseases, food-bornefood premises

connections for specific fixtures, fittings and equipment, 3.2.3.4(13)

design and construction, 3.2.3.2(3)fixtures and fittings, 3.2.3.4(12)floors, 3.2.3.3(10)hand washing facilities, 3.2.3.4(14)lighting, 3.2.3.2(8)sewage and waste water disposal, 3.2.3.2(5)storage facilities, 1.2.6; 3.2.3.5(15)storage of garbage and recyclable matter,

3.2.3.2(6)toilet facilities, 3.2.3.5(16)ventilation, 3.2.3.2(7)

walls and ceilings, 3.2.3.3(11)water supply, 3.2.3.1; 3.2.3.2(4)see also food business

food safetyauditing frequency, 3.2.1.1; 3.2.1.4auditors, 3.2.1.1; 3.2.1.4corrective action 3.2.1.5fund raising events 3.2.1.2(6)hazards, 3.2.1.3(a)-(b); 3.2.1.5(a)-(b),

3.2.1.5(d); 3.2.2.1monitoring, 3.2.1.5program, 3.2.1.1; 3.2.1.3; 3.2.2.1; 3.3.1records, 3.2.1.5review 3.2.1.3; 3.2.1.5

food safety practicesapplication, 3.2.2.1(2)display, 3.2.2.3(8)disposal, 3.2.2.3(11)packaging, 3.2.2.3(9)processing, 3.2.2.3(7)ready-to-eat, 3.2.2.1(1)recall, 3.2.2.3(12)receipt, 3.2.2.3(5)sampling, 1.6.1.3storage, 3.2.2.3(6)temperature control, 3.2.2.1(1)transportation 3.1.1.1; 3.2.2.3(10); 3.2.3.5(17)

foods intended for particular dietary usespermitted additives, 1.3.1, schedule 1

forchlorfenuron, 1.4.2, schedule 1formaldehyde, 1.3.3.8, table; 1.3.3.11, tableformed raw fish, 2.2.3.3formed raw meat, 2.2.1.6formulated beverages, 2.6.2.1; 2.6.2.9

maximum levels, 1.3.1, schedule 1permitted addition of vitamins and minerals,

1.3.2.3, tableformulated caffeinated beverages, 2.6.4

advisory statements and declarations, 2.6.4.3(3)-(5)

formulated meal replacements, 1.1A.2.(3)(f)(iv); 2.9.3.1–3; 2.9.3, schedule, tables 1–2; 2.9.4, schedule

formulated supplementary foods, 2.9.3.1, 2.9.3.4–7; 2.9.3, schedule, table 3

formulated supplementary foods for young children, 2.9.3.1; 2.9.3.6–7; 2.9.3, schedule, table 3

formulated supplementary sports foods, 2.9.4.2(a), table; 2.9.4.2(b), table; 2.9.4.2(c)

additional permitted forms and intake amounts for vitamins and minerals, 2.9.4, schedule

fortificationiodised salt to bread, 2.1.1.5thiamin in flour for making bread, 2.1.1.4

fortified wine, see wine and wine productsfosetyl, 1.4.2, schedule 1Foxglove, see Digitalis purpureafrozen poultry, see poultryβ-fructofuranosidase, 1.3.3.17, tablefructooligosaccharide, 1.2.8.18(1), tablefructose, 2.6.2.6(2); 2.8.1.1fruit, 1.2.1.2(1)(e); 1.2.8.3(i); 1.4.2, schedule 4; 2.3.1

crystallised, 1.2.4.4, tabledried, 1.4.2, schedule 4in jam, 2.3.2.2



permitted additives, 1.3.1, schedule 1permitted irradiation of, 1.5.3.4, tableto be listed, 1.2.4.4, table

fruit-based food, 2.9.2.1, 2.9.2.2(3)(d), 2.9.2.4(b), 2.9.2.8(4)

fruit cordial, permitted addition of vitamins and minerals, 1.3.2.3, table

fruit drinks, 2.6.2.1; 2.6.2.4permitted addition of vitamins and minerals,

1.3.2.3, tablefruit juice, see juicefruit wine, 2.7.3fumaric acid


fund raising events, 1.1.1.2; 1.2.1.2(1)(g); 1.2.8.3(a); 1.2.10.2(3)(e); 3.2.1.2(6)

fungi, 1.4.1.3; 1.4.4see Clitocybe spp.; Copelandia spp.;

Cortinarius spp.; Entoloma sinuatus; Galerina spp.; Gymnopilus spp.; Inocybe spp.; Lepiota morgani; Omphalotus spp.; Panaeolus spp.; Pithomyces chartarum; Plugeus spp.; Psylocybe spp; Stropharia cubensis; Tricholoma muscarium

fungus, see fungifurathiocarb, 1.4.2, schedule 1furcellaran, 1.3.3.3, table

galacto-oligosaccharides, 1.1.1.2in foods for infants, 2.9.2.2(2)in infant formula, 2.9.1.9A; 2.9.1.16; 2.9.1.20;

2.9.1, guidelinesin supplementary foods for young children,

2.9.3.6galactose content, 1.2.8.15(4)galactosidase, 1.3.3.17, tableGalanthus nivalis, 1.4.4, schedule 1Galerina spp., 1.4.4, schedule 1game meat, 1.6.2.7gamma rays, 1.5.3.3(a)garnish, 1.3.1.9gelatine, 1.1.2.1; 2.5.4.2; 4.5.1.4, tablegellan gum, 1.2.4, schedule 2gelling agent, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5gels, for infants, 2.9.2.4(a)Gelsemium, see Gelsemium sempervirensGelsemium sempervirens, 1.4.4, schedule 1gene technology, 1.5.2

approved food, 1.5.2.2, tablegeneral level health claims, see health claimsgeneric names of ingredients, see ingredientsgenetically modified foods, 1.5.2geographical indication, 2.7.5.1; 2.7.5.4Geographical Indications Act 1995, 2.7.4gibberellic acid, 1.3.3.14, tableglazing agent, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5glucamylase, 1.3.3.17, tableβ-glucanase, 1.3.3.17, tableglucono δ-lactone, 1.2.4, schedule 2glucose oxidase, 1.3.3.17, table

food additive code number, 1.2.4, schedule 2glucose syrup, 2.6.2.6(2)(a); 2.8.1.1

hydrogenated, 1.2.4, schedule 2glucosidase, 1.3.3.17, tableglufosinate, 1.4.2, schedule 1glufosinate ammonium, 1.4.2, schedule 1glutamic acid, 1.3.3.18, tablegluten, see also cereals and cereal products

nutrition content claims, 1.2.7.11(7)gluteral, 1.3.3.14, tableglycaemic index, 1.2.7.2glycerin, 1.2.4, schedule 2glycerol

acetic and fatty acid esters of, food additive code number, 1.2.4, schedule 1

energy factor, 1.2.8.2(2) table 2esters of wood rosins, food additive code number, 1.2.4, schedule 2

maximum level, 1.3.1, schedule 1food additive code number, 1.2.4, schedule 2lactic and fatty acid esters of, 1.2.4, schedule

2mixed tartaric, acetic and fatty acid esters of,

1.2.4, schedule 2in sugars, 2.8.1.1(i)

glycerophospholipid cholesterol transferase, 1.3.3.17, table

glycerol diacetate, maximum level, 1.3.1, schedule 1; 1.3.3.10, table

glyceryl monoacetate, maximum level, 1.3.1, schedule 1; 1.3.3.10, table

glyceryl triacetate, 1.3.3.13, table


glycine food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1; 1.3.3.10,

tablepermitted microbial nutrient, 1.3.3.18, table

glycogen, 1.2.8.1glyphosate, 1.4.2, schedule 1Golden chain, see Laburnum anagyroidesGolden ragwort, see Senecio aureusGolden rain, see Laburnum anagyroidesGolden seal root or extract, see Hydrastis canadensisGood Manufacturing Practice (GMP), 1.1.1.2;

1.3.1.3(b), schedule 2; 1.3.3.4–14gold


grains, cultured, microbiological limits, 1.6.1.5, schedule

grapes and grape products, 2.7.4.1, 2; 2.7.5.1; 2.7.5.3juice in wine production, 4.5.1.3, tablespirit, 4.5.1.1spirit in wine production, 4.5.1.4, table

grape skin extractfood additive code number, 1.2.4, schedule 2in wine production, 4.5.1.3, tablemaximum level, 1.3.1, schedule 1

grasses, 1.4.2, schedule 4greases, mineral oil based, 1.3.3.9, tablegreen S, 1.2.4, schedule 2guanine, 1.3.3.18, tableguar gum


guarana, 1.2.3.2, tableguazatine, 1.4.2, schedule 1gum arabic, maximum level, .1.3.1, schedule 1

in wine production, 4.5.1.3, tablegum base, 1.2.4.4, tableGymnopilus spp., 1.4.4, schedule 1Gyromitra esculenta, 1.4.4, schedule 1

Haemadictyon amazonica, 1.4.4, schedule 1halofuginone, 1.4.2, schedule 1halosulfuron-methyl, 1.4.2, schedule 1haloxyfop, 1.4.2, schedule 1hamper, 1.1.1.2handling of food, 1.1.1.2

labelling, 1.2.2.3(3)see also primary production and processing

hazard Analysis and Critical Control Point (HACCP) 3.2.1

hazards, see food safety; see also primary production and processing

HCB, 1.4.2, schedule 2health claims, 1.1A.2; 1.2.7; see also nutrition claims

conditions for general level claims, 1.2.7, schedule 3

conditions for high level health claims, 1.2.7, schedule 2

health effect, 1.2.7.2heart, see offalheating processes, 1.6.2.3; 1.6.2.8; 2.2.1.8–10heavy metals, see metal contaminantsHedeoma pulegioides oil, 1.4.4, schedule 2Heliotrope, see Heliotropium spp.Heliotropium spp., 1.4.4, schedule 1Hellebore, see Veratrum spp.

Black, see Helleborous nigerFalse, see Adonis vernalis

Helleborous niger, 1.4.4, schedule 1Hemerocallis fulva, 1.4.4, schedule 1hemicellulase, 1.3.3.17, tableHemlock, see Conium maculatum

European water, see Cicuta virosaHemp, see Cannabis spp.

Canadian, see Apocynum cannabinumIndian, see Apocynum cannabinum

heptachlor, 1.4.2, schedule 2herbal infusions, 1.2.8.3(c)

permission to be irradiated, 1.5.3.4, tableherbs, 1.2.8.3(c); 2.6.1.2; 2.7.2.2; 1.4.2, schedule 4

dried, 1.4.2, schedule 4permission to be irradiated, 1.5.3.4, tableto be listed, 1.2.4.4, table

hexaconazole, 1.4.2, schedule 1hexanes, 1.3.3.13, tablehexazinone, 1.4.2, schedule 1hexose monosaccharides and disaccharides, see

sugarshexose oxidase, 1.3.3.17, table4-hexylresorcinol


hexythiazox, 1.4.2, schedule 1high level health claims, see health claimsHippomane mancinella, 1.4.4, schedule 1histamine levels, in fish and fish products, 2.2.3.2histidine, 1.3.3.18, table; 2.9.1.22, tableHoang nan, see Strychnos gautherianaHolly, see Ilex aquifolium

English, see Ilex aquifoliumHomeria breyniana, 1.4.4, schedule 1Homeria collina, 1.4.4, schedule 1Homeria miniata, 1.4.4, schedule 1honey, 1.4.2, schedule 4; 2.8.2

in alcoholic beverages, 2.7.3.2; 2.7.5.2in infant foods, 2.9.2.2(3)(b); 2.9.2.5(3)(e)mead, 2.7.3


permitted additives, 1.3.1, schedule 1Horse chestnut, see Aesculus hippocastanumHound’s tongue, see Cynoglossum officinalehumectant, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5Hydnocarpus anthelmentica, 1.4.4, schedule 1Hydrastis canadensis, 1.4.4, schedule 1hydrochloric acid, 1.2.4, schedule 2hydrocyanic acid, 1.4.1.4, table; 1.4.1.5(1); 1.4.1,

table; 4.5.1.5(5)hydrofluorosilic acid, 1.3.3.11, tablehydrogen peroxide, 1.3.3.8, table; 1.3.3.11, table;

1.3.3.12, table; 1.3.3.14, table; 4.5.1.4, tablehydrogen phosphide, 1.4.2, schedule 1hydrogenated glucose syrups, 1.3.3.3, tablehydroxyethyl starch, 1.3.3.18, table1-Hydroxyethylidene-1, 1.3.3.11, table1-Hydroxyethylidene-1,1-diphosphonic acid, 1.3.3.14,

tablehydroxypropyl cellulose


hydroxypropyl distarch phosphate, 1.2.4, schedule 2hydroxypropyl methylcellulose, 1.2.4, schedule 2 hydroxypropyl starch


Hyoscyamus niger, 1.4.4, schedule 1hypericine, 1.4.1.4, table

see Hypericum perforatumHypericum perforatum, 1.4.4, schedule 2Hypholoma fasciculare, 1.4.4, schedule 1

ice, packaged, 1.6.1.4(3); 1.6.1.5; 1.6.1. scheduleice confections, permitted addition of vitamins and

minerals, 1.3.2.3, tableice cream, 1.2.2.2(a); 1.2.5.2(1)(d)(i); 2.5.6


permitted additives, 1.3.1, schedule 1ice structuring protein, 1.3.3.14, table

specifications for identity and purity, 1.3.4, schedule

icing, 1.3.1, schedule 1; 2.8.1.1icing sugar, see sugarsidentification, see names of foodidentity and purity, 1.3.4Ilex aquifolium, 1.4.4, schedule 1imazalil, 1.4.2, schedule 1imazamox, 1.4.2, schedule 1imazapic, 1.4.2, schedule 1imazapyr, 1.4.2, schedule 1imazethapyr, 1.4.2, schedule 1imidacloprid, 1.4.2, schedule 1imidocarb, 1.4.2, schedule 1imitation vinegar, see vinegarincorrect labels, see labels and labellingIndian bead tree, see Melia azedarachIndian tobacco, see Lobelia inflataindigotine, 1.2.4, schedule 2indole acetic acid, 1.3.3.14, tableindoxacarb, 1.4.2, schedule 1infants and young children, 2.9.2

cereal-based food, microbiological limits, 1.6.1, schedule

cereal based food, maximum claims per serve, 2.9.2.8, table 1

estimated safe and adequate daily dietary intake, 2.9.2.8, table 3

follow-on formula, 2.9.1.21; . 2.9.1.24food additives, 2.9.2.2-4formulated supplementary foods for young

children, 2.9.3.1; 2.9.3.6–7; 2.9.3, schedule, table 3

guidelines for infant formula products, 2.9.1infant formula products, 1.6.1.2(2); 2.9.1;

2.9.2.1; 2.9.2.7(2)maximum permitted quantity of sodium,

2.9.2.2(3)powdered infant formula, microbiological

limits, 1.6.1.5, schedulerecommended dietary intake, 2.9.2.8, table 2specific dietary use, 2.9.1.34vitamins and minerals, 2.9.1.24; 2.9.1,

schedule 1information requirements, see labels and labellingingredients, 1.2.10.1-5

alternative, 1.2.4.7carrying over additives, 1.3.1.7categories, 1.1.1.2; 1.2.10.3-5characterising, 1.2.10.1-5chemical residues, 1.4.2.4(4)compound, 1.2.3.4; 1.2.4.1; 1.2.4.6concentrated, 1.2.4.5(1)(a)-9(b); 1.2.10.3(3)

added water, 1.2.4.3(c); 1.2.4.5(2)condensed milks, 2.5.7.3(2)dehydrated, 1.2.4.5(1)(a)-(b); 1.2.10.3(3)

added water, 1.2.4.3(c); 1.2.4.5(2)evaporated milks, 2.5.7.3(1)


formulated supplementary sports food, 2.9.4.2(c); 2.9.4.4

generic names, 1.2.4.4genetically modified food, 1.5.2.3(2)(c);

1.5.2.4(2); 1.5.2.5irradiated food, 1.5.3.6(3)labelling, 1.2.3.4; 1.2.4maximum claim in relation to vitamins and

minerals, 1.3.2.8moisture loss, 1.2.10.4to be listed, 1.2.4.4, table; 1.2.4.6(2), tablevolatile, 1.2.4.3(b); 1.2.10.3(2); 1.2.4.5(2)weight, 1.2.4.5; 1.2.4.6(2); 1.2.10.3(i); 2.9.4.4see also components; composition

Inkweed, see Phytolacca octandraInocybe spp. 1.4.4, schedule 1inorganic bromide, 1.4.2, schedule 1inosine, 1.3.3.18, table; see also nucleotidesinositol, 1.3.3.18, tableinspection brands, 2.2.1.7instant coffee, 1.1.2.1; 1.2.8.3(f)instant tea, 1.1.2.1; 1.2.8.3(f)institutions, 1.1.1.2(g); 1.2.1.8intense sweeteners, 1.3.1.4

technological function, 1.3.1, schedule 5intra company transfer, 1.2.1.1; 1.2.1.3–4inulin, 1.2.8.18(1), tableinulin-type fructans, 1.1.1.2; 1.1.1.9A

in foods for infants, 2.9.2.2(2)in infant formula, 2.9.1.9A; 2.9.1.16; 2.9.1.20;

2.9.1, guidelinesin supplementary foods for young children,

2.9.3.6inulinase, 1.3.3.17, tableiodine

in formulated beverages, 1.3.2.3, tablein formulated meal replacements and

formulated supplementary foods, 2.9.3, schedule

permitted forms, 1.1.1, scheduleprocessing aid, 1.3.3.12

iodised reduced sodium salt mixtures, 2.10.2.7iodised salt, 2.10.2.1, 2.10.2.6–7iodosulfuron, 1.4.2, schedule 1ion exchange resins, 1.3.3.8; 1.3.3.14, table

in wine production, 4.5.1.4, tablespecifications for identity and purity, 1.3.4,

scheduleioxynil, 1.4.2, schedule 1ipconazole, 1.4.2, schedule 1Ipomoea burmanni, 1.4.4, schedule 1Ipomoea hederacea, 1.4.4, schedule 1Ipomoea tricolor, 1.4.4, schedule 1Ipomoea violacea, 1.4.4, schedule 1iprodione, 1.4.2, schedule 1iron

in formulated beverages, 1.3.2.3, tablein infant foods, 2.9.2.2(3)(a); 2.9.2.3(1)(a)-(b);

2.9.2.3(2)(a)permitted forms, 1.1.1, schedule

iron oxide, 1.3.3.6, tablefood additive code number, 1.2.4, schedule 2

irradiation of food, 1.5.3isinglass, 1.3.3.6, table; 4.5.1.4, table

isobutane, 1.3.3.13, tablefood additive code number, 1.2.4, schedule 2

maximum level, 1.3.1, schedule 1isoeugenol, 1.4.2, schedule 1isofenphos, 1.4.2, schedule 1isomalt

advisory statement, 1.2.3.5, table 2food additive code number, 1.2.4, schedule 2energy factor, 1.2.8.2(2) table 2food for special medical purposes, 2.9.5.10(3)

(e), table 2in sugars, 2.8.1.1(i)

isomaltulose, 1.5.1.2, tablespecifications for identity and purity, 1.3.4,

scheduleisopropyl alcohol

maximum level, 1.3.1, schedule 1permitted processing aid, 1.3.3.3, table;

1.3.3.10, tableisoxaben, 1.4.2, schedule 1isotonic electrolyte drinks, see electrolyte drinksisoxaflutole, 1.4.2, schedule 1ivermectin, 1.4.2, schedule 1Ivy bush, see Kalmia latifolia

Jam, 2.3.2Jelly, 1.3.1, schedule 1Jequirity seeds, see Abrus cantoniensisJerusalem cherries, see Solanum pseudocapsicumjessamine

Night blooming, see Cestrum nocturnumYellow, see Gelsemium sempervirens

Jimson weed, see Datura stramoniumjoined raw fish, 2.2.3.3joined raw meat, 2.2.1.6Jonquil, see Narcissus jonquille; Narcissus poeticus;

Narcissus pseudonarcissusjuice, 2.6.1

in alcoholic beverages, 2.7.3.2; 2.7.4.2; 2.7.5.3

for infants, 2.9.2.2(2)(a); 2.9.2.2(3)(d); 2.9.2.4(a)

fruit, 2.6.1permitted addition of vitamins and minerals,

1.3.2.3, tablevegetable, 2.6.1; 2.9.2(3)(c), table


juice blend, 2.6.1.1; 2.6.1.3Juniperus sabina oil, 1.4.4, schedule 1


Kaio, see Myoporum laetumKalmia latifolia, 1.4.4, schedule 1Kape, see Alocasia macrorrhizaKaraka kernel, see Cornyocarpus laevigatus seedkaraya gum, 1.2.4, schedule 2kava, 1.2.8.3(q); 2.6.3

nutrition content or health claims, 1.2.7.3kelp, 1.4.1.1(5)ketoprofen, 1.4.2, schedule 1Khat, see Catha edulisKhella, see Ammi spp; Ammi visnagakidney, see offalkitasamycin, 1.4.2, schedule 1Kohoho, see Solanum avicularekola beverages, 1.2.3.2, tableKowhai, see Sophora microphyllaKresoxim-methyl, 1.4.2, schedule 1kryptoxanthin, 1.2.4, schedule 2

Laburnum, see Laburnum anagyroidesLarkspur, see Delphinium spp.L-cysteine, 1.3.3.14, tableL-cysteine monohydrochloride


L-glutamic acid, 1.2.4.8(7)food additive code number, 1.2.4, schedule 2

L-leucine, 1.3.3.10, tablefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

labels and labelling, 1.1.1.2; 1.1.1.11–13; 1.2alcoholic beverages and food containing

alcohol, 2.7.1alteration, 1.1.1.11-12calcium claims in chewing gum, 2.10.3.4-5country of origin, 1.2.11edible oils, 2.4.1.3fish and fish products, 2.2.3.3food produced using gene technology,

1.5.2.4–7formulated caffeinated beverages, 2.6.2.3formulated meal replacements, 2.9.3.3formulated supplementary foods, 2.9.3.5formulated supplementary sports food,

2.9.4.3–6; 2.9.4.7(2)–(3); 2.9.4.8(2)–(3); 2.9.4.9(2)–(4)

health claims, 1.1A.2.(2)(3)infant foods, 2.9.2.6; , 2.9.2.9–11ingredients, 1.2.3.4; 1.2.4irradiated food, 1.5.3.6juice blend, 2.6.1.3kava, 2.6.3.3language used, 1.2.9.2legibility, 1.2.9meat and meat products, 2.2.1.4–10milks, see milk and milk productsnon-alcoholic beverages, 2.6.2.5; 2.6.2.7;

2.6.2.8(2)–(3)salt and salt products, 2.10.2.5soy and rice beverages, see advisory

statements and declarationsvitamin or mineral content, 1.3.2.9see also warning statements

Laburnum anagyroides, 1.4.4, schedule 1lactic acid, 1.6.1.2(2); 2.4.2.2(1); 2.5.5.2(2)(c);

2.9.2.2(2)(b)food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.3, tablemaximum level, 1.3.1, schedule 1

lactitol advisory statement, 1.2.3.5, tableenergy factor, 1.2.8.2(2) table 2food additive code number, 1.2.4, schedule 2in food for special medical purposes,

2.9.5.10(3)(e), table 1in sugars, 2.8.1.1(1)

lactoperoxidase, 1.3.3.14, tablelactose claims, 1.2.7.11(5); 1.2.8.15; 2.9.5.14lager (beer), 2.7.2lambda-cyhalothrin, 1.4.2, schedule 1Lantana, see Lantana camaraLantana camara, 1.4.4, schedule 1larch gum, 1.2.4, schedule 2lasalocid, 1.4.2, schedule 1Laurel

Cherry, see Prunus laurocerasus


Mountain, see Kalmia latifoliaNew Zealand, see Cornyocarpus laevigatus

seedSpurge, see Daphne spp.

Laurelia nova-zelandiae, 1.4.4, schedule 1lead, 1.3.4.4; 1.4.1.1(6); 1.4.1.2, table; 2.10.2.2(2);

in packaged water, 2.6.2.2(2), tablelecithin


Lepiota morgani, 1.4.4, schedule 1levamisole, 1.4.2, schedule 1lignins, 1.2.8.1lignosulphonic acid, 1.3.3.11, tableLily of the valley, see Convallaria majalislincomycin, 1.4.2, schedule 1lindane, 1.4.2, schedule 1, schedule 2linuron, 1.4.2, schedule 1lipase, 1.3.3.15, table; 1.3.3.17, table

food additive code number, 1.2.4, schedule 2lipase, monoacylglycerol, 1.3.3.17, tablelipase, triacylglycerol, 1.3.3.17, tablelipids, 2.4.1.2liqueur, 2.7.5.1liquid egg white, see eggs and egg productsliquid egg yolk, see eggs and egg productsliquid milk products, see milk and milk productsliquid whole egg, see eggs and egg productsListeria phage, see phageLithospermum spp., 1.4.4, schedule 1liver, see offalloaf sugar, see sugarsLobelia, see Lobelia inflataLobelia inflata, 1.4.4, schedule 1Lophophora spp., 1.4.4, schedule 1lot identification, 1.1.1.2; 1.2.2.2low alcohol, see alcoholic beverageslow joule claims, 1.2.8.14low lactose claims, see lactose claimslow sodium content, see sodiumlubricants, 1.3.3.9lucerne, genetically modified, 1.5.2.2, tablelufenuron, 1.4.2, schedule 1Lungwort, see Pulmonaria spp.lupin alkaloids, 1.4.1.5, tablelutein, 1.2.4, schedule 2Lycium ferocissimum, 1.4.4, schedule 1lycopene, 1.2.4, schedule 2lysophospholipase, 1.3.3.17, tablelysozyme, 1.2.4, schedule 2

maduramicin, 1.4.2, schedule 1magnesium

food additive code number, 1.2.4, schedule 2in electrolyte drinks and electrolyte drink

bases, 2.6.2.6(3)in formulated beverages, 1.3.2.3, tablein infant foods, 2.9.2.3(1)(b)permitted forms, 1.1.1, schedule

magnesium carbonatesfood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

magnesium chloride, 1.2.4, schedule 2magnesium di-L-glutamate, 1.2.4.8(7)magnesium gluconate, 1.2.4, schedule 2magnesium glutamate, 1.2.4, schedule 2magnesium hydroxide, 1.3.3.3, tablemagnesium lactate, 2.6.2.6(3)

food additive code number, 1.2.4, schedule 2magnesium oxide

food additive code number, 1.2.4, schedule 2permitted decolourant, clarifying and filtration

agent, 1.3.3.6, tablemagnesium phosphates

food additive code numbers, 1.2.4, schedule 2

maximum level, 1.3.1, schedule 1magnesium phosphide, 1.4.2, schedule 1magnesium silicate, 1.2.4, schedule 2magnesium sulphate, 2.6.2.6(3)

food additive code number, 1.2.4, schedule 2magnetite, 1.3.3.11, tableMahonia aquifolium, 1.4.4, schedule 1Ma-huang, see Ephedra sinicamalathion, 1.4.2, schedule 1Malay tea, see Psoralea corylifoliamaldison, 1.4.2, schedule 1Male fern, see Dryopteris filix-masmaleic acid, 1.3.3.11, tablemaleic hydrazide, 1.4.2, schedule 1malic acid


malt, 1.2.8.16(2)–(3); 2.8.1.1(h)maltitol

advisory statement, 1.2.3.5, tableenergy factor, 1.2.8.2(2) table 2food additive code number, 1.2.4, schedule 2food for special medical purposes, 2.9.5.10(3)


maltitol syrupfood for special medical purposes, 2.9.5.10(3)

(e), table 1maltodextrin, 2.6.2.6(2)(a); 2.8.1.1maltodextrins, resistant, 1.2.8.18, table;


maltogenic amylase, 1.3.3.17, tablemaltol


maltotetraohydrolase, 1.3.3.17, tablemanganese, 1.1.1, schedule

in packaged water, 2.6.2.2(2), tablemammalian products, 1.4.2, schedule 4mancozeb, 1.4.2, schedule 1


mandarin juice, 2.6.1.3(2)mandatory statements and declarations, 1.2.3;

2.9.5.11; see also warning statements and declarations

Manaca, see Brunfelsia unifloramandipropamid, 1.4.2, schedule 1Mandragora officinarum, 1.4.4, schedule 1manganese chloride, 1.3.3.18, tablemanganese sulphate, 1.3.3.18, tablemannitol

advisory statement, 1.2.3.5, tableenergy factor, 1.2.8.2(2), table 2food additive code number, 1.2.4, schedule 2food for special medical purposes, 2.9.5.10(3)


manufactured meat, see meat and meat productsmanufacturers’ codes, 1.2.5.7(2)manufacturing processing aids, see processing aidsManzanillo, see Hippomane mancinellamargarine, 2.4.2


Marijuana, see Cannabis spp.market clearance, food requiring, 1.5marks, see labels and labellingmaterials and articles, see packaging materialmaximum levels (MLs), of contaminants and natural

toxicants, 1.4.1.1–5maximum permitted levels

food additives, 1.3.1.1-3, schedule 1processing aids, 1.3.3.1; 1.3.3.4–14vitamins and minerals added to food, 1.3.2.3

maximum residue limits (MRLs), 1.4.2.1(3)–(4), schedule 1, schedule 3, schedule 4

Mayapple, see Podophyllum peltatumMCPA, 1.4.2, schedule 1MCPB, 1.4.2, schedule 1mead, 2.7.3Meadow saffron, see Colchicum autumnalemeal replacements, see formulated meal

replacementsmeals (cereals), 2.1.1.1measurement, units of, 1.1.1.6, 8; 1.4.1.3(1)meat and meat products, 1.2.8.3(i); 1.6.2.4–10; 2.2.1

dried, 1.4.2, schedule 4; 1.6.2.5; 2.2.1.1fermented comminuted processed,

microbiological limits, 1.6.2.8inspection brands, 2.2.1.7mammalian, 1.4.2, schedule 4manufactured, 2.2.1.1; 2.2.1.9-10maximum levels of metal contaminants,

1.4.1.2, tablemeat flesh, 1.2.10.2(b); 1.2.10.2(3)(h);

2.2.1.1; 2.2.1.3meat pie, 2.2.1.1mechanically separated, 1.6.2.8(1); 1.6.2.8(4)minced, 2.2.1.5packaged, microbiological limits, 1.6.1.5,

schedulepackaged heat-treated paste and pate,

1.6.1.5; 1.6.1 schedulepermitted additives, 1.3.1, schedule 1;production and processing, 4.2.3ready-to-eat meatrendered trimmings, 1.6.2.8(1); 1.6.2.8(4)to be listed, 1.2.4.4, table

UCFM, see meat and meat products, uncooked fermented comminuted

uncooked fermented comminuted, microbiological limits, 1.6.1.5; 1.6.1 schedule

uncooked fermented comminuted, production of, 4.2.3.3-5

see also eggs and egg products; fish and fish products; offal

mebendazole, 1.4.2, schedule 1mecoprop, 1.4.2, schedule 1medical advice, see warning statementsMedicines Act 1981, 2.6.2.2.8mefenpyr-diethyl, 1.4.2, schedule 1Melia azedarach, 1.4.4, schedule meloxicam, 1.4.2, schedule 1Menispermum canadense, 1.4.4, schedule 1Mentha pulegium oil, 1.4.4, schedule 2mepanipyrim, 1.4.2, schedule 1mepiquat, 1.4.2, schedule 1mercury, 1.4.1.2, table; 1.4.1.6; 2.10.2.2(2);

in packaged water, 2.6.2.2(2), tablesee also Brunfelsia uniflora

mesosulfuron-methyl, 1.4.2, schedule 1metaflumizone, 1.4.2, schedule 1metal contaminants, 1.3.4.4; 1.4.1.1-2metalaxyl, 1.4.2, schedule 1metalaxyl-M, 1.4.2, schedule 1metaldehyde, 1.4.2, schedule 1metalloproteinase, 1.3.3.17, tablemetatartaric acid

food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.5(3)maximum level, 1.3.1, schedule 1

Metconazole, 1.4.2, schedule 1methabenzthiazuron, 1.4.2, schedule 1methacrylic acid-divinylbenzene, 1.3.3.8, table;

1.3.3.11, tablemetham, 1.4.2, schedule 1metham-sodium, 1.4.2, schedule 1methamidophos, 1.4.2, schedule 1methanol, 1.3.3.13, table; 1.4.1.3, table

in wine production, 4.5.1.5(3)(4)methidathion, 1.4.2, schedule 1methiocarb, 1.4.2, schedule 1methomyl, 1.4.2, schedule 1methoprene, 1.4.2, schedule 1methoxyfenozide, 1.4.2, schedule 1methyl acrylate, 1.3.3.8, table; 1.3.3.11, tablemethyl benzoquate, 1.4.2, schedule 1methyl bromide, 1.4.2, schedule 1methyl cellulose, 1.2.4, schedule 2methyl chloride, 1.3.3.8, tablemethyl ethyl cellulose


methyl isothiocyanate, 1.4.2, schedule 1methyl-p-hydroxy-benzoate,


methylene chloride, 1.3.3.13, tablemethylethyl ketone, 1.3.3.13, tablemethylparaben, 1.2.4, schedule 2L-methyltetrahydrofolate, calcium, 1.1A.2.3(ea); see

also folatemetiram, 1.4.2, schedule 1metolachlor, 1.4.2, schedule 1


metosulam, 1.4.2, schedule 1metribuzin, 1.4.2, schedule 1metsulfuron-methyl, 1.4.2, schedule 1mevinphos, 1.4.2, schedule 1Mexican goosefoot, see Chenopodium ambrosioidesMezereum, see Daphne spp.Micranthum oil, see Cinnamomum micranthummicrobial nutrients and nutrient adjuncts, 1.3.3.18microbial origin, permitted enzymes of, 1.3.3.17microbiological limits for food, 1.6.1microorganisms, 1.6.1.1; 1.6.1.5; 1.6.1, schedule;

2.4.2.2(1); 2.5.3.2(2), (3); 2.5.4.2; 2.5.5.2; 3.2.2; 3.2.3.1; 4.2.1.1; 4.2.3.5; 4.2.4.14-15

cultures in wine production, 4.5.1.4, tablemilbectin, 1.4.2, schedule 1milk and milk products, 1.2.4.2(d); 1.2.5.6(2);

2.4.2.2(1); 2.5; 4.2.4condensed milks, 2.5.7, scheduledairy desserts, 1.3.2.3, tabledried milk, 1.6.1.5, schedule; 2.5.7, scheduleevaporated milks, 2.5.7, schedulefats, 1.4.2, schedule 4; 2.5.1.2-3; 2.5.2.2;

2.5.7.2, schedulefermented milk products, 2.5.3in wine production, 4.5.1.4, tableliquid milk products, 1.2.3.2, tablemammalian products, 1.4.2, schedule 4mandatory declaration, 1.2.3.4, tablepermitted addition of vitamins and minerals,

1.3.2.3, tablepermitted additives, 1.3.1, schedule 1protein, 1.2.4.4, table; 2.5.1(1), tableskim milk, 2.5.1.3(1), 2.5.7, schedulesolids, 1.2.4.4, tableunpasteurised milk, 1.2.3.2, tablewarning statement, 1.2.3.2, table

Milkweed, see Euphorbia spp.minced meat, see meat and meat productsmineral salt, declaration of, 1.2.4, schedule 1mineral water, 1.6.1.4(3) 5, schedule; 2.6.2.1minerals, see metal contaminants; salt and salt

products; vitamins and mineralsmistelle

in wine production, 4.5.1.3, tablemistletoe

American, see Viscum flavescensEuropean, berries, see Viscum album

mixed foodspermitted additives, 1.3.1, schedule 1

modification of labels/statements, see labels and labelling

modified milk, see milk and milk productsmodified starch, see starchmolinate, 1.4.2, schedule 1molluscs, 1.4.2, schedule 4


mercury in, 1.4.1.6microbiological limits, 1.6.1.5, scheduleprimary production and processing, see

4.5.1.15-17processed, 1.6.1.5, schedule

molybdenum, 1.1.1, schedulepermitted catalyst, 1.3.3.5, table

monensin, 1.4.2, schedule 1monepantel, 1.4.2, schedule 1monoammonium L-glutamate, 1.2.4.8(7)

food additive code number, 1.2.4, schedule 2mono-and diglycerides of fatty acids, see fatty acidsmonobutyl ethers of polythene-polypropylene glycol,

1.3.3.11, tablemonopotassium L-glutamate, 1.2.4.8(7)

food additive code number, 1.2.4, schedule 2monosaccharides, see sugarsmonosodium glutamate, 1.2.4.8(7)monosodium L-glutamate (MSG), food additive code

number, 1.2.4, schedule 2monounsaturated fatty acids, see fatty acidsmonostarch phosphate, 1.2.4, schedule 2months, in date marking, 1.2.5.5montmorillonite acid clays, 1.3.3.6, tableMoonseed, see Menispermum canadensemorantel, 1.4.2, schedule 1Morning Glory, see Ipomoea burmanni; Ipomoea

hederacea; Ipomoea violaceaWoolly, see Argyreia nervosa

morpholine, 1.3.3.14, tableMortierella alpina, see arachidonic acidMountain grape root or extract, see Mahonia

aquifoliummoxidectin, 1.4.2, schedule 1MRLs, see maximum residue limitsMSG, see monosodium L-glutamateMSMA. 1.4.2, schedule 1mucorpepsin, 1.3.3.17, tableMugwort, see Artemisia vulgarismyclobutanil, 1.4.2, schedule 1Myoporum laetum, 1.4.4, schedule 1


naled, 1.4.2, schedule 1names

Australian Approved Name, 1.1.1.2Australian Approved Names List, 1.1.1.2diseases or physiological conditions, 1.1A.2.

(3)(d)food additives, 1.2.4.8food identification, 1.2.2‘health’ or similar word prohibited in, 1.1A.2.

(3)(b)ingredients, 1.2.4.4suppliers, 1.2.2.3see also prescribed names

naphthalene acetic acid, 1.4.2, schedule 1naphthalophos, 1.4.2, schedule 1naphthoxyacetic acid, 1.4.2, schedule 1napropamide, 1.4.2, schedule 1narasin, 1.4.2, schedule 1Narcissus, see Narcissus jonquille; Narcissus

poeticus; Narcissus pseudonarcissusNarcissus jonquille, 1.4.4, schedule 1Narcissus poeticus, 1.4.4, schedule 1Narcissus pseudonarcissus, 1.4.4, schedule 1natamycin, see pimaricinNational Registration Authority, 1.3.1.11natural toxicants, see toxicants, naturalneomycin, 1.4.2, schedule 1neotame

food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 2specifications for purity and identity, 1.3.4,

scheduleNerium oleander, 1.4.4, schedule 1netobimin, 1.4.2, schedule 1new labels, see labels and labellingNgaio, see Myoporum laetumniacin

in formulated beverages, 1.3.2.3, tablein infant foods, 2.9.2.3(1)(b)permitted forms 1.1.1, schedulepermitted microbial nutrient, 1.3.3.18, table

nicarbazin, 1.4.2, schedule 1nickel, 1.3.3.5, tableNicotiana spp., 1.4.4, scheduleNightshade, see Solanum dulcamara

Black, see Solanum nigrumDeadly, see Atropa belladonnaStinking, see Hyoscyamus nigerWoody, see Solanum dulcamara

Niopo, see Anadenanthera peregrinanisin

food additive code number 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

nitrates (potassium and sodium salts)maximum level, 1.3.1, schedule 1in packaged water, 2.6.2.2(2), table

nitric acid, 1.3.3.18, tablenitrites (potassium and sodium salts), 2.6.2.2(2), table

maximum level, 1.3.1, schedule 1nitrogen

food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.4, tablemaximum level, 1.3.1, schedule 1oxides of, 1.3.3.12, table

nitrothal-isopropyl, 1.4.2, schedule 1nitrous oxide, 1.2.4, schedule 2nitroxynil, 1.4.2, schedule 1

non-alcoholic beverages, 1.1.2.1; 2.6food containing alcohol not to be represented

as, 2.7.1.6for infants, 2.9.2.2(2)(a)permitted additives, 1.3.1, schedule 1see also juice; milk and milk products;

packaged waternon-fat (skim) milk, see milk and milk productsnon-metal contaminants, 1.4.1.3norflurazon, 1.4.2, schedule 1norgestomet, 1.4.2, schedule 1novel DNA and/or novel protein, 1.5.2.4(1)novel (non-traditional) foods, 1.5.1

exclusivity of use, 1.5.1.3novobiocin, 1.4.2, schedule 1nucleotides

specifications of identity and purity, 1.3.4, schedule

nutrient profiling score, 1.2.7.2; 1.2.7, schedule 5criteria, 1.2.7, schedule 4

nutrition claims, 1.2.7; 1.2.8.1; 1.2.8.8; 1.2.8.12–17conditions, 1.2.7, schedule 1formulated supplementary sports food,

2.9.4.4–5infant foods, 2.9.2.6(3)labelling, 1.2.7.24–26see also vitamin and mineral content claims

nutrition content claims, see nutrition claimsnutrition information, 1.2.8; 2.9.2.9–10; see also

vitamin and mineral content claimsnutrition information panels, 1.2.8.3–11

exemptions, 1.2.8.3folate, 1.1A.2.(3)(g)(h)formulated meal replacements, 2.9.3.3(1)formulated caffeinated beverages, 2.6.4.3(3)formulated supplementary sports food,

2.9.4.4(2)infant foods, 2.9.2.9–10

nutritive substances, 1.1.1.2; 1.1.1.9A; 1.1.1, schedulesee also vitamins and minerals

nuts, 1.4.2, schedule 4; 1.2.4.4, table; see also tree nuts

Nux vomica, see Strychnos nux-vomicanylon, 1.3.3.6, tableNZS, 1.1.1.2


oak, 1.3.3.14, tablein wine production, 4.5.1.3, table

oats, see cereals and cereal productsobscuring and obliterating labels, see labels and

labellingoctafluorocyclobutane


octyl gallatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

ODB, 1.4.2, schedule 1Oenanthe aquatica, 1.4.4, schedule 1Oenanthe phellandrium, 1.4.4, schedule 1offal, 1.6.2.4(1); 1.6.2.7(1); 1.6.2.7 (3); 2.2.1.1, 4

mammalian, 1.4.2, schedule 4maximum levels of metal contaminants,

1.4.1.2, tablepoultry, 1.4.2, schedule 4

oils, edible, 1.4.2, schedule 4; 2.4definition, 2.4.1.1emulsions, 1.3.1fruit and vegetables in, 2.3.1.2permitted additives, 1.3.1, schedule 1permitted addition of vitamins and minerals,

1.3.2.3, tableprocess declaration, 1.2.4.10; 2.4.1.3spreads, 2.4.2to be listed, 1.2.4.4, tablesee also fatty acids

olaquindox, 1.4.2, schedule 1Oleander, see Nerium oleanderoleandomycin, 1.4.2, schedule 1oleic acid, 1.3.3.3, tableoleyl oleate, 1.3.3.3, tableoligosaccharides, 1.2.8.1omega fatty acids, see fatty acidsomethoate, 1.4.2, schedule 1Omphalotus spp. 1.4.4, schedule 1one-day quantities, 2.9.4.1; 2.9.4.2OPP, 1.4.2, schedule 1Opuntia cylindrica, 1.4.4, schedule 1orange juice, 2.6.1.3(2)Oregon grape root or extract, see Mahonia aquifoliumorganic acids, energy factor, 1.2.8.2(2) table 2organic matter, 2.6.2.2(2), tableorigin labelling, see labels and labellingoryzalin, 1.4.2, schedule 1osmolality of electrolyte drinks, 2.6.2.8oxabetrinil, 1.4.2, schedule 1oxadixyl, 1.4.2, schedule 1oxamyl, 1.4.2, schedule 1oxfendazole, 1.4.2, schedule 1oxidised polyethylene

food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1specifications for purity and identity, 1.3.4,

scheduleoxidised starch, 1.2.4, schedule 2; see also acetylated

oxidised starchoxycarboxin, 1.4.2, schedule 1oxyclozanide, 1.4.2, schedule 1oxydemeton-methyl, 1.4.2, schedule 1oxyfluorfen, 1.4.2, schedule 1oxygen, 1.3.3.3, tableoxystearin, 1.3.3.4, tableoxytetracycline, 1.4.2, schedule 1

oxythioquinox, 1.4.2, schedule 1ozone, 1.3.3.11, table; 1.3.3.12, table


packages, 1.1.1.2nutrition information / claims, 1.2.8.3(j);

1.2.8.8small packages, 1.2.1.1; 1.2.4.2(c); 1.2.5.2(1)

(d)(i); 1.2.10.2(3)(f)transportation outer, 1.2.1.1; 1.2.1.3(f)warning statements, 1.2.9.3see also labels and labelling; small packages

packaged ice, 1.6.1.4(3), schedulepackaged water, 1.3.3.11; 1.6.1.4(3), schedule; 2.6.2.2packaging material, 1.4.3packers’ codes, 1.2.5.7(2)paclobutrazol, 1.4.2, schedule 1Pale day lily, see Hemerocallis fulvaPanaeolus spp. 1.4.4, schedule 1pancreas, see offalpanels, see nutrition information panelspantothenic acid, 1.1.1, schedule; 1.3.3.18, table

in formulated beverages, 1.3.2.3, tablepapain, 1.3.3.16, tablePapaver bracteatum, 1.4.4, schedule 1Papaver somniferum, 1.4.4, schedule 1paprika, microbiological limits, 1.6.1.5, schedulepaprika oleoresins, 1.2.4, schedule 2paraffin, 1.3.3.14, tableparaquat, 1.4.2, schedule 1 parathion-methyl, 1.4.2, schedule 1pasta, permitted addition of vitamins and minerals,

1.3.2.3, tablepasteurisation, 1.6.2.3pâté, 1.1A.2.(3)(f)(iii)Paterson’s curse, see Echium plantagineumPausinystalia yohimbe, 1.4.4, schedule 1pebulate, 1.4.2, schedule 1peanut butter, 1.1.2.1peanuts, 1.2.3.4, table; 1.4.1.2, table; pectin


pectin lyase, 1.3.3.17, tablepectinase multicomponent enzyme 1.3.3.17, tablepectinesterase, 1.3.3.17, tablepeeled fruit and vegetables, see fruit; vegetablespeeling agents, 1.3.3.12Peganum harmala, 1.4.4, schedule 1penconazole, 1.4.2, schedule 1pencycuron, 1.4.2, schedule 1pendimethalin, 1.4.2, schedule 1penflufen, 1.4.2, schedule 1Pennyroyal oil, see Euphorbia spp.

American, see Hedeoma pulegioides oilEuropean pennyroyal oil, see Mentha

pulegium oilpenthiopyrad, 1.4.2, schedule 1pepper, microbiological limits, 1.6.1.5, schedulepepsin EC, 1.3.3.15, tablepeptone, 1.3.3.18, tableperacetic acid, 1.3.3.5, table; 1.3.3.12, tablepercentage daily intake information, see daily intake

informationpercentage labelling, see ingredients, characterisingPeriwinkle, see Catharanthus spp.; Vinca spp.perlite, 1.3.3.3, table

in wine production, 4.5.1.4, tablepermethrin, 1.4.2, schedule 1permitted form, see vitamins and mineralsperry, 2.7.3.1

Petasites spp., 1.4.4, schedule 1petrolatum, 1.2.4, schedule 2petroleum jelly, 1.2.4, schedule 2Peumus boldus, 1.4.4, schedule 1Peyote, see Lophophora spp.pH

fermented milk, 2.5.3.2(3)fruit and vegetables in brine etc, 2.3.1.2

phage, 1.3.3.11, 1.3.3.14, tablespecifications for purity and identity, 1.3.4,

schedulephenmedipham, 1.4.2, schedule 1phenol-formaldehyde, 1.3.3.8, table; 1.3.3.11, tablephenothrin, 1.4.2, schedule 1phenylalanine, 2.9.4.3(4)phenylphenol, 1.4.2, schedule 1phomopsins, 1.4.1.3, tablePhoradendron flavascens, 1.4.4, schedule 1Phoradendron serotinum, 1.4.4, schedule 1Phoradendron tomentosum, 1.4.4, schedule 1phorate, 1.4.2, schedule 1phosmet, 1.4.2, schedule 1phosphated distarch phosphate


phosphine, 1.4.2, schedule 1phospholipase A1, 1.3.3.17, tablephospholipase A2, 1.3.3.15, table; 1.3.3.17, tablephospholipids, 1.3.3.3, tablephosphoric acid

food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1permitted processing aid, 1.3.3.3, table

phosphorous acid, 1.3.3.11, table; 1.4.2, schedule 1phosphorus, 1.1.1, schedule; 4.5.1.5(4)Physostigma venenosum, 1.4.4, schedule 13-phytase, 1.3.3.17, table6-phytase, 1.3.3.17, tablephytates, 1.3.3.6, table; 1.3.3.18, table; 4.5.1.4, tablePhytolacca americana, 1.4.4, schedule 1Phytolacca decandra, 1.4.4, schedule 1Phytolacca octandra, 1.4.4, schedule 1Phytostanols, see phytosterolsphytosterol esters, see phytosterolsphytosterols, 1.1.1.15

advisory statements and declarations, 1.2.3.2, table

health claims, 1.2.7.21in cheese, 2.5.4.3in edible spreads, 1.5.1.2, table; 2.4.2.2in milk, 1.3.1, schedule 1; 2.5.1.5 in yoghurt, 2.5.3.4maximum level, 1.3.1, schedule 1novel foods, 1.5.1.2, tablenutrition claims, 1.2.8.6specifications for purity and identity, 1.3.4,

scheduletall oil, 1.2.3.2, table; 2.5.1.5

picloram, 1.4.2, schedule 1picolinafen, 1.4.2, schedule 1pies, see meat and meat productsPigweed, see Chenopodium ambrosioidesPilocarpus spp., 1.4.4, schedule 1pilsener (beer), 2.7.2pimaricin



Piper methysticum, 2.6.3Pinkroot, see Spigela marilandicapinoxaden, 1.4.2, schedule 1piperonyl butoxide, 1.4.2, schedule 1Piptadenia macrocarpa, 1.4.4, schedule 1Piptadenia peregrina, 1.4.4, schedule 1pirimicarb, 1.4.2, schedule 1pirimiphos-methyl, 1.4.2, schedule 1Pithomyces chartarum, 1.4.4, schedule 1Pituri, see Duboisia spp.plant proteins

in wine production, 4.5.1.4, tableplants

origin of permitted enzymes, 1.3.3.16prohibited and restricted, 1.4.4

Pluteus spp., 1.4.4, schedule 1Podophyllum, see Podophyllum peltatumPodophyllum peltatum, 1.4.4, schedule 1Poison nut, see Strychnos nux-vomicaPoke root, see Phytolacca decandrapollen, 1.2.3.1; 1.2.3.2, table; 1.2.3.4, tablepolyacrylamide, 1.3.3.11, tablepolyacrylamide resins, 1.3.3.6, table; 1.3.3.11, tablepolyaluminium chloride, 1.3.3.11, tablepolychlorinated biphenyls, 1.4.1.3, tablepolydextrose, 1.2.3.5

advisory statement, 1.2.3.5, table 2as dietary fibre, 1.2.8.18(i), tablefood additive code number, 1.2.4, schedule 2energy factor, 1.2.8.2(2), table 2food for special medical purposes, 2.9.5.10(3)


polydimethyldiallyl ammonium chloride, 1.3.3.11, table

polydimethylsiloxane, 1.3.3.4, tablefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

polyester resins, 1.3.3.6, tablepolyethylene, 1.3.3.6, tablepolyethylene glycol dioleate, 1.3.3.4, tablepolyethylene glycols, 1.3.3.3, table

food additive code number 1.2.4, schedule 2polyethylene/polypropylene glycol copolymers, 1.3.3.4,

tablepolygalacturonase, 1.3.3.17, tablepolyglycerol esters of fatty acids

food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1permitted processing aid, 1.3.3.3, table

polyglycerol esters of interesterified ricinoleic acidsfood additive code number, 1.2.4, schedule 1maximum level, 1.3.1, schedule 1permitted processing aid, 1.3.3.3, table

polyols, 1.2.3.5polyoxyethylenes

maximum level, 1.3.1, schedule 1(40) monostearate, 1.3.3.3, table(20) sorbitan monooleate, 1.2.4, schedule 2(20) sorbitan monostearate, 1.2.4, schedule 2(20) sorbitan tristearate, 1.2.4, schedule 2(40) stearate, 1.2.4, schedule 2

polyoxypropylene glycol, 1.3.3.11, tablepolyphosphates, 1.3.1, schedule 1polypropylene, 1.3.3.6, tablepolysaccharides, 1.2.8.1

polysorbatesfood additive code numbers, 1.2.4, schedule

2polystyrene, 1.3.3.8, table; 1.3.3.11, tablepolyunsaturated fatty acids, see fatty acidspolyvinyl acetate, 1.3.3.14, tablepolyvinyl polypyrrolidone, 1.3.3.6, table;

in wine production, 4.5.1.4, table; 4.5.1.5(5)polyvinylpyrrolidone

and co-extruded polystyrene, 1.3.3.6, tablefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1permitted microbial nutrient, 1.3.3.18, table

Pomegranate, see Punica granatumponceau 4R, 1.2.4, schedule 2Pooporo, see Solanum avicularePoppy

Opium, see Papaver somniferumOriental, see Papaver bracteatum

Poroporo, see Solanum aviculareporter (beer), 2.7.2potassium, 2.10.2.3; 2.10.2.5(1)

food additive code number, 1.2.4, schedule 2in electrolyte drinks and electrolyte drink

bases, 2.6.2.6(3)in formulated supplementary sports foods,

2.9.4.2(d)metal, 1.3.3.5, tablenutrient information/claims, 1.2.8.6(4);

1.2.8.17(2)potassium acetate, 1.2.4, schedule 2; 1.3.1, schedule 2potassium acid tartrate, 1.2.4, schedule 2potassium adipate, 1.2.4, schedule 2potassium alginate, 1.2.4, schedule 2potassium aluminium silicate


potassium ascorbatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

potassium benzoatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

potassium bromate, 1.3.3.14, tablepotassium bicarbonate, 1.2.4, schedule 2; 2.6.2.6(3)potassium bisulphite, 1.2.4, schedule 2,potassium carbonate, 2.6.2.6(3)


potassium chloride, 2.6.2.6(3)food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

potassium citrates, 2.6.2.6(3)food additive code number, 1.2.4, schedule 2

maximum level, 1.3.1, schedule 1potassium diacetate, 1.2.4, schedule 2; 1.3.1,

schedule 1potassium dihydrogen citrate, 1.2.4, schedule 2potassium ethoxide, 1.3.3.5, tablepotassium ferrocyanide, 1.3.3.6, table

food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.4, table; 4.5.1.5(5)maximum level, 1.3.1, schedule 1permitted decolourant, clarifying and filtration

agent, 1.3.3.6, tablepotassium fumarate, 1.2.4, schedule 2


potassium gluconate, 1.2.4, schedule 2potassium hydrogen carbonate

in wine production, 4.5.1.4, tablepotassium hydroxide, 1.3.3.3, tablepotassium iodate, 2.10.2.6–7potassium iodide, 2.10.2.6–7potassium lactate, 1.2.4, schedule 2potassium malate, 1.2.4, schedule 2potassium metabisulphite, 1.2.4, schedule 2potassium nitrate, 1.2.4, schedule 2potassium nitrite, 1.2.4, schedule 2potassium permanganate, 1.3.3.11, tablepotassium phosphates, 2.6.2.6(3)

food additive code numbers, 1.2.4, schedule 2

potassium polymetaphosphate, 1.2.4, schedule 2potassium propionate


potassium pyrophosphate, 1.2.4, schedule 2potassium saccharine, 1.2.4, schedule 2potassium salts

in wine production, 4.5.1.4, tablepotassium silicate


potassium sodium tartratefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

potassium sorbatefood additive code number, 1.2.4, schedule 2in wine production, 4.5.1.3, table; 4.5.1.5(5)maximum level, 1.3.1, schedule 1

potassium sulphate, 4.5.1.5(5)potassium sulphite


potassium tartratefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

potassium tripolyphosphate, 1.2.4, schedule 2potato, genetically modified, 1.5.2.2, tablepoultry, 1.2.8.3(i)

edible offal, 1.4.2, schedule 4eviscerated, 1.6.2.4fats, 1.4.2, schedule, 4fluid loss, 2.2.1.2, schedulemeat, 1.4.2, schedule 4maximum levels of metal contaminants,

1.4.1.2, tableprimary production and processing, 4.2.2to be listed, 1.2.4.4, table

praziquantel, 1.4.2, schedule 1pre-market clearance, food requiring, 1.5premises, see business address; lot identificationprepared cultures, see wineprescribed names, 1.1.1.2, 1.2.2.1

fermented comminuted meat, 2.2.1.8–10food additives, 1.2.4.8(5), schedule 2formulated meal replacement, 2.9.3.3(3)formulated supplementary food, 2.9.3.5(4)formulated supplementary food for young

children, 2.9.3.7(4)formulated supplementary sports food,

2.9.4.3(5)honey, 2.8.2.3

prescribed standards, 1.1.1.3prescribed statements, modification of, 1.1.1.12preservative, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5Prestonia amazonica, 1.4.4, schedule 1primary food, 1.3.2.1primary production and processing

dairy, 4.2.4; see also dairy, cheese and cheese products

egg and egg product, 4.2.5; see also eggs and egg products

poultry meat, 4.2.2; see also poultry meatmeat, 4.2.3; see also meatpreliminary provisions, 4.1.1seafood, 4.2.1; see also seafoodseed sprouts, 4.2.6specific cheeses, 4.2.4A; see also cheese

and cheese productswine, 4.5.1; see also wine

procaine penicillin, 1.4.2, schedule 1processed food, 1.3.1.1; 1.6.2

cheese, 2.5.4.1; 2.5.4.3chemical residues, 1.4.2.4(2)meat, 1.6.2.5–10; 2.2.1.1; 2.2.1.8–10milk, 2.5.1.4; 2.5.4

processing aids, 1.1.1.10(1)–(2); 1.2.3.4; 1.3.3; 1.3.4exceptions to Code, 1.2.4.3(d); 1.2.8.3(h)generally permitted processing aids, 1.3.3.3genetically modified food, 1.5.2.4(2); 1.5.2.5permitted aids with miscellaneous functions,

1.3.3.14permitted antifoam agents, 1.3.3.4permitted bleaching agents, washing and

peeling agents, 1.3.3.12permitted carriers, solvents and dilutents,

1.3.3.10permitted catalysts, 1.3.3.5permitted decolourants, clarifying and

filtration agents, 1.3.3.6permitted desiccating preparations, 1.3.3.7permitted enzymes of animal origin, 1.3.3.15permitted enzymes of microbial origin,

1.3.3.17permitted enzymes of plant origin, 1.3.3.16permitted extraction solvents, 1.3.3.13permitted ion exchange resins, 1.3.3.8permitted in packaged water and water used

as an ingredient in other foods, 1.3.3.10permitted lubricants, release and anti-stick

agents, 1.3.3.9permitted microbial nutrients and microbial

nutrient adjuncts, 1.3.3.18prochloraz, 1.4.2, schedule 1procymidone, 1.4.2, schedule 1profenofos, 1.4.2, schedule 1profoxydim, 1.4.2, schedule 1prohexadione-calcium, 1.4.2, scheduleprohibited plants and fungi, 1.4.4.1, schedule 1promacyl, 1.4.2, schedule 1promecarb, 1.4.2, schedule 1prometryn, 1.4.2, schedule 1propachlor, 1.4.2, schedule 1propamocarb, 1.4.2, schedule 1propane, 1.3.3.13, table


propanil, 1.4.2, schedule 1


propaquizafop, 1.4.2, schedule 1propargite, 1.4.2, schedule 1propazine, 1.4.2, schedule 1propellant, technological function, 1.3.1, schedule 5propetamphos, 1.4.2, schedule 1prophylactic actions or claims, 1.1A.2.(3)(a)propiconazole, 1.4.2, schedule 1propineb, 1.4.2, schedule 1propionic acid, 1.3.1.5(2)


propolis, 1.2.3.1; 1.2.3. tablepropoxur, 1.4.2, schedule 1propyl gallate


propylene glycolesters of fatty acids, 1.2.4, schedule 2food additive code number, 1.2.4, schedule 2maximum level 1.3.1, schedule 1mono-and di-esters, 1.2.4, schedule 2

propylene glycol alginate, 1.3.3.3, tablefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1, schedule 2

propylene oxide, 1.4.2, schedule 1propylparaben, 1.2.4, schedule 2propyl-p-hydroxy-benzoate


propylene oxide, 1.3.3.8, table; 1.3.3.11, tablepropyzamide, 1.4.2, schedule 1proquinazid, 1.4.2, schedule 1prosulfocarb, 1.4.2, schedule 1proteases, 1.2.4, schedule 2protein, 1.2.8.5(1)(e); 1.2.8.6(3); 1.2.8.7(2)(b)–(3);

2.4.2.2(1)energy factor, 1.2.8.2(2) table 1energy supplement, 2.9.4.8-9food source of, 2.9.2.6(1)formulated meal replacements, 2.9.3.2(1)formulated supplementary foods, 2.9.3.4(1)formulated supplementary foods for young

children, 2.9.3.6(1)formulated supplementary sports food,

2.9.4.8–9gelatine, 1.1.2.1gluten, 1.2.8.1, 16infant foods, 2.9.2.6milk and milk products, 2.5.1.2–3; 2.5.3.2(3);

2.5.7.2reference value, 1.2.8.7(3), table

prothioconazole, 1.4.2, schedule 1prothiofos, 1.4.2, schedule 1prune juice, 2.7.5.3Prunus laurocerasus, 1.4.4, schedule 1Psoralea corylifolia, 1.4.4, schedule 1Psylocybe spp., 1.4.4, schedule 1Pteridium aquilinum, 1.4.4, schedule 1Pukatea, see Laurelia nova-zelandiaepulegone, 1.4.1.4, table

see Hedeoma pulegioides oil; Mentha pulegium oil

pullulanase, 1.3.3.17, tablePulmonaria spp., 1.4.4, schedule 1Punica granatum stem and root bark, 1.4.4, schedule

1Purging croton, see Croton tiglium

purity and identity, 1.3.4Puuhou, see Coriaria spp.pymetrozine, 1.4.2, schedule 1pyraclofos, 1.4.2, schedule 1pyraclostrobin, 1.4.2, schedule 1pyraflufen-ethyl, 1.4.2, schedule 1pyrazophos, 1.4.2, schedule 1pyrethrins, 1.4.2, schedule 1pyridaben, 1.4.2, schedule 1pyridate, 1.4.2, schedule 1pyridoxine hydrochloride, 1.3.3.18, tablepyrimethanil, 1.4.2, schedule 1pyriproxyfen, 1.4.2, schedule 1pyrithiobac sodium, 1.4.2, schedule 1pyrophosphates, 1.3.1, schedule 1pyroxasulfone, 1.4.2, schedule 1

quassine, 1.4.1.4, tablequaternary amine cellulose ion exchange resins, see

ion exchange resinQueen of the night, see Cestrum nocturnumquillaia extract, 1.2.4, schedule 2;

maximum level, 1.3.1, schedule 1quillaja extract, see quillaia extractquinclorac, 1.4.2, schedule 1quinine, 1.4.1.4, table

maximum level, 1.3.1, schedule 1advisory statement, 1.2.3.2, tablesee Cinchona spp.

quinoline yellow, 1.2.4, schedule 2quinoxyfen, 1.4.2, schedule 1quintozene, 1.4.2, schedule 1quizalofop-ethyl, 1.4.2, schedule 1quizalofop-p-tefuryl, 1.4.2, schedule 1


ractopamine, 1.4.2, schedule 1radiation, 1.5.3rafoxanide, 1.4.2, schedule 1Ragwort, see Senecio spp.raising agent, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5Rangiora, see Brachyglottis spp.Rauwolfia, see Rauwolfia spp.Rauwolfia spp. 1.4.4, schedule 1raw fish, formed or joined, 2.2.3.3raw meat, formed or joined, 2.2.1.6raw sugar, see sugarsre-irradiation, 1.5.3.1readability, see labels and labellingrecommended dietary intakes (RDIs)

folate, 1.1A.2.(3)(g)-(i)formulated meal replacements, 2.9.3.2(1);

2.9.3.3(2), schedule, table 1formulated supplementary foods, 2.9.3.4(1);

2.9.3.5(2)(a), schedule, table 3formulated supplementary foods for young

children, 2.9.3.7(2)(a); 2.9.3, schedule, table 3

formulated supplementary sports food, 2.9.4.4(2)(a)

infant foods, 2.9.2.8(2)–(3), tables 1–2vitamins and minerals, 1.1.1.2, schedule; in

relation to claims, 1.3.2.6–7; 1.3.2.9(1)(e)(i); 1.3.2.9(2)–(3)

reconstituted food, 1.2.8.9; 1.2.10.6(2); 1.2.10.7(5); see also concentrated food; dehydrated food

reconstituted ingredients, see ingredientsrecord keeping, 1.5.3.5Red ink plant, see Phytolacca octandraRed pokeweed, see Phytolacca decandrareduced-fat milk, see milk and milk productsreduced sodium salt mixtures, see salt and salt

productsreference quantity, see vitamins and mineralsrelabelling, see labels and labellingrelease agents, 1.3.3.9removing labels, see labels and labellingrendered trimmings, see meat and meat productsrepresentations, see labels and labellingresidues, 1.4.2resins, for ion exchange, 1.3.3.8restricted plants and fungi, 1.4.4.2, schedule 2retail sale, see saleretinol

permitted forms, 1.1.1, schedulerhodoxanthin, 1.2.4, schedule 2riboflavins

food additive code number, 1.2.4, schedule 2in formulated beverages, 1.3.2.3, tablepermitted forms, 1.1.1, schedulepermitted microbial nutrient, 1.3.3.18, table

rice, 1.4.2, schedule 4beverages, see advisory statements and

declarationsmaximum levels of metal contaminants,

1.4.1.2, tableRicinus communis, 1.4.4, schedule 1rimosulfuron, 1.4.2, schedule 1robenidine, 1.4.2, schedule 1Roquefort, see cheese and cheese productsRobinia pseudoacacia, 1.4.4, schedule 1rolls, 1.2.10.2(3)(d)

royal jelly, 1.2.3.1; 1.2.3.3; 1.2.3.4warning statement, 1.2.3.3, table

rubixanthin, 1.2.4, schedule 2rye, see cereals and cereal products


saccharin, 1.3.1.5(2)food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

saffron, 1.2.4, schedule 2safrole, 1.4.1.4, table

see Cinnamomum camphora; Cinnamomum micranthum; Sassafras albidum

St John’s wort, see Hypericum perforatumsaflufenacil, 1.4.2, schedule 1sale, 1.2.1.1; 1.2.1.2

cow’s milk, 2.5.1.2eggs, 2.2.2.3food produced using gene technology,

1.5.2.1–3, 1.5.2.4(3)irradiated food, 1.5.3.6(4)kava, 2.6.3.3(1)-(2)novel foods, 1.5.1.2prohibited, after use-by date; 1.2.5.3

salinomycin, 1.4.2, schedule 1salt and salt products, 1.2.8.3(e); 1.2.8.17; 2.10.2

in other foods, 2.4.2.2(1); 2.6.1.2; 2.7.2.2; 2.9.2.2(3)(d)

permitted additives, 1.3.1, schedule 1; 2.5.4.2; 2.5.5.2

substitutes, 2.10.2.1; 2.10.2.4–5see also potassium; sodium

Salvation Jane, see Echium plantagineumsampling food for microbiological analysis, see food

safety practicessandwiches, 1.2.10.2(3)(d)Sanguinaria canadensis, 1.4.4, schedule 1santonin, 1.4.1.4, table

see Tanacetum partheniumSarothamnus scoparius, 1.4.4. schedule 1Sassafras albidum, 1.4.4, schedule 2Sassafras officinale, 1.4.4, schedule 2saturated fatty acids, 1.2.8.1; 1.2.8.5(4); 1.2.8.7(2)(a);

1.2.8.8(c); 1.2.8.12reference value, 1.2.8.7(3), table

sausage, 2.2.1.1; 2.2.1.3Savin oil, see Juniperus sabina oilSchizochytrium sp., see docosahexaenoic acidScopolia, see Scopolia carniolicaScopolia carniolica, 1.4.4, schedule 1seafood

primary production and processing, 4.2.1Australian Shellfish Quality Assurance

Program Operations Manual, 4.2.1.15-16, schedule

seaweed, 1.4.1.1(5)maximum levels of metal contaminants,

1.4.1.2, tableprocessed eucheuma, 1.2.4, schedule 2

sedaxane, 1.4.2, schedule 1seed sprouts, see primary production and processingseeds, 1.4.2, schedule 4

cultured, microbiological limits 1.6.1.5, schedule

selenium, 1.1.1, schedulein formulated beverages, 1.3.2.3, tablein infant formula products, 2.9.1, schedule 1in packaged water, 2.6.2.2(2), table

selenium-enriched yeastspecifications for purity and identity, 1.3.4,

scheduleseleno methionine, 1.1.1, schedulesemduramicin, 1.4.2, schedule 1

semi-dry heat-treated processed meat, see meat and meat products

Senecio aureus, 1.4.4, schedule 1sequestrant, technological function, 1.3.1, schedule 5serine proteinase, 1.3.3.17, tableservings

folate, 1.1A.2.(3)(e), table; 1.1A.2.(3)(g)(i); 1.1A.2.(3)(h)(i)

formulated meal replacements, 2.9.3.1; 2.9.3.2(1)–(2); 2.9.3.3(2)

formulated supplementary foods, 2.9.3.1; 2.9.3.4(1)–(2); 2.9.3.5(2); 2.9.3, schedule, table 3

formulated supplementary sports food, 2.9.4.4(2); 2.9.4.5(2)(a)(ii)

nutrition information, 1.2.8.5(1)(a)–(b); 1.2.8.5 (3); 1.2.8.6(2)–(4)

omega-3 fatty acid, 1.2.8.13(3)–(4)vitamin or mineral content claims, 1.3.2.9(1)

(a)–(b)sesame seeds, 1.2.3.4, tablesethoxydim, 1.4.2, schedule 1shelf life, 1.2.5shellac


shellfish, see fish and fish productssilica, see silicatessilicates, 1.3.3.1; 1.3.3.3, tablesilicon dioxide


silverfood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

silver ions, 1.3.3.11, tablesimazine, 1.4.2, schedule 1Skewer wood, see Euonymus europaeusskim milk, see milk and milk productssmall packages, see packagesSnake nut, see Thevetia peruvianaSnakeroot, see Aristolochia spp.

White, see Eupatorium rugosumWhite, oil, see Hedeoma pulegioides oil

Snowdrop, see Galanthus nivalissoap, 1.3.3.4, tablesodium, 1.2.4.8(7); 2.10.2.3–5

electrolyte drinks or electrolyte drink bases, 2.6.2.6(1)

food additive code number, 1.2.4, schedule 2formulated supplementary sports foods,

2.9.4.2(d)infant foods, 2.9.2.2(3)(c)(metal), permitted catalyst, 1.3.3.5, tablenutrient information/claims, 1.2.8.5(1)(f);

1.2.8.6(4); 1.2.8.7(2)(b)–(3); 1.2.8.17reference value, 1.2.8.7(3), table

sodium acetatesfood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

sodium acid pyrophosphate, 1.2.4, schedule 2sodium alginate, 1.2.4, schedule 2sodium aluminate, 1.3.3.11, tablesodium aluminium phosphate



sodium aluminosilicatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

sodium ascorbate, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

sodium benzoatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1 schedule 1

sodium bicarbonate, 1.2.4, schedule 2sodium bisulphite, 1.2.4, schedule 2sodium bromate, 1.3.3.14, tablesodium carbonates


sodium carboxymethylcellulose, 1.2.4, schedule 2; 4.5.1.3, table

maximum level, 1.3.1 schedule 1sodium chloride, 2.6.2.6(3); 2.10.2.2(1); 4.5.1.5(5)sodium chlorite, 1.3.3.12, table; 1.3.3.14, tablesodium citrates, 2.6.2.6(3)


sodium cyclamate, 1.2.4, schedule 2sodium diacetate, 1.2.4, schedule 2sodium dihydrogen citrate, 1.2.4, schedule 2sodium dodecylbenzene sulphonate, 1.3.3.12, tablesodium erythorbate


sodium ethoxide, 1.3.3.5, tablesodium ferrocyanide


sodium fluoride, 1.3.3.11, tablesodium fluorosilicate, 1.3.3.11, tablesodium formate, 1.3.3.18, tablesodium fumarate, 1.2.4, schedule 2sodium glucoheptonate, 1.3.3.11, tablesodium gluconate, 1.3.1, schedule 2; 1.3.3.11, table;

1.3.3.14, tablesodium glycerophosphate, 1.3.3.14, tablesodium humate, 1.3.3.11, tablesodium hydrogen malate, 1.2.4, schedule 2sodium hydroxide, 1.3.3.3, tablesodium hypochlorite, 1.3.3.12, tablesodium iodate, 2.10.2.6–7sodium iodide, 2.10.2.6–7sodium lactate, 1.2.4, schedule 2sodium laurate, 1.3.3.12, tablesodium lauryl sulphate, 1.3.3.3, tablesodium lignosulphonate, 1.3.3.11, tablesodium malate, 1.2.4, schedule 2sodium metabisulphite, 1.3.3.11, table; 1.3.3.12, table;

1.3.3.14, tablefood additive code number, 1.2.4, schedule 2

sodium metaphosphate, insoluble, 1.2.4, schedule 2sodium methoxide, 1.3.3.5, tablesodium molybdate, 1.3.3.18, tablesodium nitrate, 1.3.3.11, table

food additive code number, 1.2.4, schedule 2sodium nitrite, 1.2.4, schedule 2sodium oleyl lactylate, 1.2.4, schedule 2sodium peroxide, 1.3.3.12, tablesodium persulphate, 1.3.3.12, tablesodium phosphates


sodium polymethacrylate, 1.3.3.11, tablesodium polyphosphates, glassy, 1.2.4, schedule 2, sodium propionate


sodium pyrophosphate, 1.2.4, schedule 2sodium saccharine, 1.2.4, schedule 2sodium selenate, 1.1.1, schedule

in infant formula, 2.9.1, schedule 1sodium selenite, 1.1.1, schedule

in infant formula, 2.9.1, schedule 1sodium sorbate


sodium stearoyl lactylatefood additive code number, 1.2.4, schedule 2

sodium sulphatefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1 schedule 1

sodium sulphide, 1.3.3.14, tablesodium sulphite, 1.3.3.11, table; 1.3.3.14, table


sodium tartrate, 1.2.4, schedule 2sodium tetraborate, 1.3.3.18, tablesodium thiocyanate, 1.3.3.14, tablesodium tripolyphosphate, 1.2.4, schedule 2soft cheeses, see cheese and cheese productssoft drinks, see milk and milk products; non-alcoholic

beveragesSolanum aviculare, 1.4.4, schedule 1Solanum diflorum, 1.4.4, schedule 1Solanum dulcamara, 1.4.4, schedule 1Solanum laciniatum, 1.4.4, schedule 1Solanum linnaenum, 1.4.4, schedule 1Solanum nigrum, 1.4.4, schedule 1Solanum pseudocapsicum, 1.4.4, schedule 1Solanum sodomeum, 1.4.4, schedule 1soluble coffee, see coffeesoluble tea, see teasolvents, 1.3.3.10; 1.3.3.13Sophora microphylla, 1.4.4, schedule 1Sophora secundiflora, 1.4.4, schedule 1sorbic acid, 1.3.1.5(2)

food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.3, table; 4.5.1.5(5)maximum level, 1.3.1, schedule 1

sorbitan monolaurate, 1.3.3.4, tablesorbitan monooleate, 1.3.3.4, tablesorbitan monostearate


sorbitan tristearate, 1.2.4, schedule 2sorbitol

advisory statement, 1.2.3.5, table 2food additive code number, 1.2.4, schedule 2energy factor, 1.2.8.2(2), table 2food for special medical purposes, 2.9.5.10(3)


sorbitol syrup, 1.2.4, schedule 2soybeans, 1.2.3.4, tablesoya-bean oil, thermally oxidised, 1.3.3.9, tablesoybean, genetically modified, 1.5.2.2, tableSPC, see Standard Plate CountSpanish broom, see Spartium junceumsparteine, 1.4.1.4, table


Spartium junceum, 1.4.4, schedule 1special purpose foods, 1.1A.6; 2.9; see also food for

special medical purposesmaximum level, 1.3.1 schedule 1

spectinomycin, 1.4.2, schedule 1spelt, see cereals and cereal productsspices, 1.2.4.4, table; 1.2.8.3(c); 1.4.2, schedule 4;

2.6.1.2; 2.7.2.2; 2.7.3.2; 2.7.5.2permission to be irradiated, 1.5.3.4, table

Spigela marilandica, 1.4.4, schedule 1Spindle tree, see Euonymus europaeusspinetoram, 1.4.2, schedule 1spinosad, 1.4.2, schedule 1spirits, 2.7.4.2, 3(2); 2.7.5spirodiclofen, 1.4.2, schedule 1spiromesifen, 1.4.2, schedule 1spirotetramat, 1.4.2, schedule 1spiroxamine, 1.4.2, schedule 1spleen, see offalsports foods, see formulated supplementary sports

foodsSpreading dogbane, see Apocynum androsaemifoliumspreads, see oils, edibleSpring adonis, see Adonis vernalisspring water, 2.6.2.1Spurge, see Euphorbia spp.stabiliser, declaration of, 1.2.4, schedule 1

technological function, 1.3.1, schedule 5standard drink, 2.7.1.1; 2.7.1.3Standard Plate Count, 1.6.1.1(2); 1.6.1.2(2)standardised milk, see milk and milk productsstannous chloride


starch, 2.5.4.2acetate esterified with acetic anhydride, 1.2.4,

schedule 2acid treated, food additive code number,

1.2.4, schedule 2alkaline treated, food additive code number,

1.2.4, schedule 2enzyme treated, food additive code number,

1.2.4, schedule 2modified starch, declaration of, 1.2.4,

schedule 1sodium octenylsuccinate, 1.2.4, schedule 2to be listed, 1.2.4.4, table

starter culture, 1.6.2.9(1)(a)statement of ingredients, see ingredientsstatements, see labels and labelling; warning

statementsStavesacre, see Delphinium spp.stearic acid, 1.2.4, schedule 2stearyl alcohol, 1.3.3.14, tablesteviol glycosides, 1.2.4, schedule 2

maximum level, 1.3.1.5(2)-(3), table, schedule 1

stock in trade, 1.1.1.1genetically modified foods, 1.5.2.4(5)

storage, 1.2.5.6; 1.2.6infant foods, 2.9.2.11

stout (beer), 2.7.2Strophanthus, see Strophanthus gratus; Strophanthus

kombeStrophanthus gratus, 1.4.4, schedule 1Strophanthus kombe, 1.4.4, schedule 1Stropharia cubensis, 1.4.4, schedule 1

styrene, 1.3.3.8, tablestyrene-divinylbenzene, 1.3.3.8, table; 1.3.3.11, tablestreptomycin, 1.4.2, schedule 1Strychnos gautheriana, 1.4.4, schedule 1Strychnos ignatii, 1.4.4, schedule 1Strychnos malaccensis, 1.4.4, schedule 1Strychnos nux-vomica, 1.4.4, schedule 1substitute additives, see food additivessubstitute ingredients, see ingredientssuccinic acid


sucralosefood additive code number, 1.2.4, schedule, 2maximum level, 1.3.1, schedule 1

sucrose acetate isobutyratefood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

sucrose esters of fatty acidsfood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

sugars, 1.2.8.1; 1.2.8.5(5); 1.2.8.6(3); 1.2.8.7(3); 1.2.8.8(1)(b); 2.8.1

alcoholic beverages, 2.7.2.2; 2.7.3.2; 2.7.4.2; 2.7.5.2

electrolyte drinks and electrolyte drink bases, 2.6.2.6(2), 6(a)

fruit juice and vegetable juice, 2.6.1.2(a)in honey, 2.8.2.2(a)infant foods, 2.9.2.1; 2.9.2.2(2)(a); 2.9.2.5intense sweeteners, 1.3.1.4permitted additives, 1.3.1, schedule 1to be listed, 1.2.4.4, tablesee also honey, white sugar

sugarbeet, genetically modified, 1.5.2.2, tablesulfoxaflor, 1.4.2, schedule 1sulfosulfuron, 1.4.2, schedule 1sulfuryl fluoride, 1.4.2, schedule 1sulphadiazine, 1.4.2, schedule 1sulphadimidine, 1.4.2, schedule 1sulphadoxine, 1.4.2, schedule 1sulphaquinoxaline, 1.4.2, schedule 1sulphatroxozole, 1.4.2, schedule 1sulphide, 2.6.2.2(2), tablesulphites, added, 1.2.3.4, tablesulphonic acid, 1.3.3.8, tablesulphonated anthracite coal, 1.3.3.8, tablesulphur dioxide, 1.3.1.5(2); 1.3.3.14, table; 1.4.2,

schedule 1food additive code number, 1.2.4, schedule 2in wine production, 4.5.1.3, table; 4.5.1.5(5)maximum level, 1.3.1, schedule 1

Sulphur tuft, see Hypholoma fascicularesulphuric acid, 1.3.3.3, tablesulphurous acid, 1.3.3.14, tablesulprofos, 1.4.2, schedule 1sunset yellow FCF, 1.2.4, schedule 2supplementary foods, formulated, see formulated

supplementary foodssuppliers, 1.1.1.2; 1.2.2.3surface treated fruit and vegetables, see fruit;

vegetablessweet cassava, 1.1.2.1; 1.2.1.2(2)(g); 1.2.6.2-3;

1.2.6.3, table; 1.4.1.5(1); 1.4.1.5, tablesweeteners

intense, 1.3.1.4declaration of, 1.2.4, schedule 1


see also sugarsSymphytum asperum, 1.4.4, schedule 1Symphytum officinale, 1.4.4, schedule 1Symphytum x uplandicum, 1.4.4, schedule 1synthetic flavourings, see flavouringssynthetic gamma-tocopherol

maximum level, 1.3.1, schedule 1

synthetic delta-tocopherolmaximum level, 1.3.1, schedule 1

syrup, 1.2.4.3(c); see also sugarssystematic review, 1.2.7, schedule 6

Ta’amu, see Alocasia macrorrhizatable edible oil spreads and table margarine, see

margarine; oils, edibleD-tagatose, 1.5.1.1.2, tabletags, see labels and labellingtall oil phytosterols, see phytosterolsTamus communis, 1.4.4, schedule 1Tanacetum balsamita, 1.4.4, schedule 2Tanacetum parthenium, 1.4.4, schedule 2Tanacetum vulgare, 1.4.4, schedule 2tangelo juice, 2.6.1.3(2)tannic acid, 1.3.3.3, table

food additive code number, 1.2.4, schedule 2tannin powder, 1.3.3.11, tabletannins


tansy oil, see Tanacetum vulgaretara gum, 1.3.1, schedule 1


tartaric acidfood additive code number, 1.2.4, schedule 2in wine production, 4.5.1.3, tablemaximum level, 1.3.1, schedule 1

tartrazine, 1.2.4, schedule 2Taxus baccata, 1.4.4, schedule 1tea, 1.1.2.1; 1.2.8.3(f); 1.4.2, schedule 4tebuconazole, 1.4.2, schedule 1tebufenozide, 1.4.2, schedule 1tebufenpyrad, 1.4.2, schedule 1tebuthiuron, 1.4.2, schedule 1technological functions, 1.3.1.1; 1.3.3.3(b); 1.3.3.6,

1.3.3, schedule 5temephos, 1.4.2, schedule 1tepraloxydim, 1.4.2, schedule 1terbacil, 1.4.2, schedule 1terbufos, 1.4.2, schedule 1terbuthylazine, 1.4.2, schedule 1terbutryn, 1.4.2, schedule 1tertiary butylhydroquinone


tetrachlorvinphos, 1.4.2, schedule 1tetraconazole, 1.4.2, schedule 1tetracycline, 1.4.2, schedule 1tetradifon, 1.4.2, schedule 1tetraethylenepentamine, 1.3.3.8, table; 1.3.3.11, tabletetrasodium ethylene diamine tetraacetate, 1.3.3.11,

tabletexture (consistency) of infant foods, see infants and

young childrenthaumatin


thawed poultry, see poultrytherapeutic actions or claims, 1.1A.2Thevetia neriifolia, 1.4.4, schedule 1Thevetia peruviana, 1.4.4, schedule 1thiabendazole, 1.4.2, schedule 1thiacloprid, 1.4.2, schedule 1thiamethoxam, 1.4.2, schedule 1thiamin, 1.1.1, schedule; 1.3.3.18, table; 2.9.2.3(1)(b)

in formulated beverages, 1.3.2.3, tablesee also fortification


thiamin chloridein wine production, 4.5.1.4, table

thiamin hydrochloridein wine production, 4.5.1.4, table

thickener, declaration of, 1.2.4, schedule 1technological function, 1.3.1, schedule 5

thidiazuron, 1.4.2, schedule 1thifensulfuron, 1.4.2, schedule 1thiobencarb, 1.4.2, schedule 1thiodicarb, 1.4.2, schedule 1thiometon, 1.4.2, schedule 1thiophanate, 1.4.2, schedule thiophanate-methyl, 1.4.2, schedule 1thiram, 1.4.2, schedule 1Thornapple, see Datura stramoniumThornbush, see Xysmalobium undulatumthreonine, 1.3.3.18, tablethrombin, 1.3.3.15, tableThuja, see Thuja occidentalisThuja occidentalis, 1.4.4, schedule 2Thujone, see Chrysanthemum balsamita; Tanacetum

vulgare; Thuja occidentalisthujones, 1.4.1.4, tablethymus, see offaltiamulin, 1.4.2, schedule 1tilmicosin, 1.4.2, schedule 1tin, 1.4.1.2, tabletitanium dioxide, 1.2.4, schedule 2tocopherols, 1.1.1, schedule; 1.2.4, schedule 2tocopherols concentrate, mixed


tocopherol, d-alpha, food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

tolclofos-methyl, 1.4.2, schedule 1tolfenamic acid, 1.4.2, schedule 1toltrazuril, 1.4.2, schedule 1toluene, 1.3.3.13, tabletolyfluanid, 1.4.2, schedule 1tongue, see offalToot, see Coriaria spp.toxicants, natural, 1.4.1.1; 1.4.1.4–5; 1.5.2.7(b)Trade Practices Act 1974, 1.5.2, Editorial note

following clause 7tragacanth gum, 1.2.4, schedule 2tralkoxydim, 1.4.2, schedule 1trans fatty acids, see fatty acidstransglucosidase, 1.3.3.17, tabletransglutaminase, 1.3.3.17, tabletransitional standards, 1.1A.2; 1.1A.6transportation outer, 1.2.1.1; 1.2.1.3(f)tree nuts, 1.2.3.4, tabletrehalose, 1.5.1.2, tabletrenbolone acetate, 1.4.2, schedule 1triacetin, 1.2.4, schedule 2triadimefon, 1.4.2, schedule 1triadimenol, 1.4.2, schedule 1triallate, 1.4.2, schedule 1triammonium citrate, 1.2.4, schedule 2triasulfuron, 1.4.2, schedule 1tribenuron-methyl, 1.4.2, schedule 1trichlorfon, 1.4.2, schedule 1trichloroethylene, 1.4.2, schedule 1Trichodesma africana, 1.4.4, schedule 1Tricholoma muscarium, 1.4.4, schedule 1triclabendazole, 1.4.2, schedule 1

triclopyr, 1.4.2, schedule 1tridemorph, 1.4.2, schedule 1triethanolamine, 1.3.3.12, table; 1.3.3.14, tabletriethyl citrate

food additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1; 1.3.3.10,

tabletriethylenetetramine, 1.3.3.8, table; 1.3.3.11, tabletrifloxystrobin, 1.4.2, schedule 1trifloxysulfuron sodium, 1.4.2, schedule 1triflumizole, 1.4.2, schedule 1triflumuron, 1.4.2, schedule 1trifluralin, 1.4.2, schedule 1triforine, 1.4.2, schedule 1triglycerides, short chain, 1.3.3.7, tabletrimethoprim, 1.4.2, schedule 1trimethylamine, 1.3.3.8, table; 1.3.3.11, tabletrinexapac-ethyl, 1.4.2, schedule 1tripe, see offaltriphosphates, 1.3.1, schedule 1triticale, see cereals and cereal productstriticonazole, 1.4.2, schedule 1trypsin, 1.3.3.15, tableturmeric, see curcuminTussilago farfara, 1.4.4, schedule 1tutin, in honey and comb honey, 1.4.1.5, tableTutu, see Coriaria spp.Tuupaakihi, see Coriaria spp.tylosin, 1.4.2, schedule 1type size, see labels and labelling

UCFM, see meat and meat productsuncooked fermented comminuted meat, see meat and

meat productsuniconazole-p, 1.4.2, schedule 1unit quantity, 1.2.8.1; 1.2.8.5(1)(c); 1.2.8.5(1)(f);

1.2.8.6(2)–(4)units of measurement, 1.1.1.6; 1.1.18; 1.4.1.3(1)unpasteurised milk, see milk and milk productsuracil, 1.3.3.18, tableurea, 1.3.3.14, tableurease, 1.3.3.17, tableuse, directions for, see labels and labellinguse-by date, 1.2.5.1; 1.2.5.2(1)(a); 1.2.5.3; 1.2.5.4(2);

1.2.5.5–6Uzara, see Xysmalobium undulatum


vanillin, maximum level, 1.3.1, schedule 1vegetable carbon, 1.2.4, schedule 2vegetable gum, declaration of, 1.2.4, schedule 1vegetable juice, see juicevegetable wine, see winevegetables, 1.2.1.2(1)(e); 1.2.8.3(i); 1.4.2, schedule 4;

2.3.1dried, 1.4.2, schedule 4maximum levels of metal contaminants,

1.4.1.2, tablepermitted additives, 1.3.1, schedule 1protein products, 1.3.1 schedule 1to be listed, 1.2.4.4, table

vending machineslabelling of food, 1.2.2.3(3); 1.2.3

Veratrum spp., 1.4.4, schedule 1vernolate, 1.4.2, schedule 1veterinary chemicals, 1.4.2Vinca spp., 1.4.4, schedule 1vinclozolin, 1.4.2, schedule 1vinegar, 1.2.8.3(d); 2.10.1

fruit and vegetables in, 2.3.1.2vinyl chloride, 1.4.1.3, tablevioloxanthin, 1.2.4, schedule 2Viper’s bugloss, see Echium vulgarevirginiamycin, 1.4.2, schedule 1Virola sebifera, 1.4.4, schedule 1Viscum album, 1.4.4, schedule 1Viscum flavescens, 1.4.4, schedule 1vitamin A, permitted forms, 1.1.1, schedule

carotene forms in formulated beverages, 1.3.2.3, table

vitamin and mineral, permitted addition to food, 1.3.2.3, table

in formulated caffeinated beverages, 2.6.4.1; 2.6.4.2(2); 2.6.4.3

vitamin Bı permitted forms, 1.1.1, schedulevitamin B2 permitted forms, 1.1.1, schedulevitamin B6

in formulated beverages, 1.3.2.3, tablein infant foods, 2.9.2.3(1)(b)permitted forms, 1.1.1, schedule

vitamin B12, permitted forms 1.1.1, schedulein formulated beverages, 1.3.2.3, table

vitamin Cin formulated beverages, 1.3.2.3, tablein infant foods, 2.9.2.3(1)(b)-(c); 2.9.2.3(2)(b);

2.9.2.4; 2.9.2.8(4)permitted forms, 1.1.1, schedule

vitamin D, 2.4.2.2(3)in formulated beverages, 1.3.2.3, tablepermitted forms, 1.1.1, schedule

vitamin E, permitted forms, 1.1.1, schedulein formulated beverages, 1.3.2.3, table

vitamin K, 1.1.1, schedulevitamins and minerals, 1.1.1.10(1)–(2), schedule;

1.3.2; 1.3.4content claims, 1.3.2.4-9declaration, 1.2.4.9food for special medical purposes, 2.9.5,

schedule 1formulated meal replacements, 2.9.3.2–3(2),

schedule, tables 1–2formulated supplementary foods, 2.9.3.4–

5(2), schedule, table 3formulated supplementary foods for young

children, 2.9.3.6–7(2), schedule, table 3

formulated supplementary sports food, 2.9.4.2(a); 2.9.4.5, schedule

electrolyte drinks and electrolyte drink bases, 2.6.2.6(a)

infant foods, 2.9.2.3-4; 2.9.2.8permitted addition to food, 1.3.2.3, tablereference quantity, 1.3.2.1; 1.3.2.3; 1.3.2.8table edible oil spreads and table margarine,

2.4.2.2(3)see also salt and salt products

volatile ingredients, see ingredientsvolume, declaration of alcohol by, 2.7.1.2

warning statements and declarations, 1.1.1.2; 1.2.3.3food for special medical purposes, 2.9.5.10-

11; 2.9.5.17formulated supplementary sports foods,

2.9.4.3(3)–(4)infant foods, 2.9.2.5(3)(c); 2.9.2.6(2)kava, 2.6.3.3legibility requirements, 1.2.9.3

washing agents, 1.3.3.12water; 1.2.8.3(c)

added, 1.2.4.3(c); 1.2.4.5(2); 1.2.10.3(2); 1.3.3.11; 4.5.1.5(7)

food reconstituted with, before consumption, 1.2.8.9

fluid loss, from thawed poultry, 2.2.1.2, schedule

fruit and vegetables in, 2.3.1.2packaged, 1.3.3.11; 1.6.1.4(3); 1.6.1.5,

schedule; 2.6.2.2water, used as ingredient, 1.2.4.3(c); 1.2.10.3(2);

1.3.3.11; 1.3.3.5(2)alcoholic beverages, 2.7.3.2; 2.7.4.2edible oils spreads and margarine, 2.4.2.2(1)milk products, 2.5.5.2(2); 2.5.4.2

water activitydried meat, 1.6.2.5

Water dropwort, see Oenanthe phellandriumWater fennel, see Oenanthe phellandriumweight of ingredients, see ingredientswheat, see cereals and cereal productswheat flour, see flourWhite cedar, see Thuja occidentalis; Melia azedarachwhite mineral oil, 1.3.3.9, tablewhite sugar, 2.8.1wholegrain, 2.1.1.1wholemeal, 2.1.1.1Wild rue, see Peganum harmalawine, 2.7.4

fortified, 4.5.1.1; 4.5.1.7fruit and vegetable, 2.7.3prepared cultures, 4.5.1.3production requirements, 4.5.1sparkling wine, 4.5.1.1; 4.5.1.6

woodflour, 1.3.3.14, tableWorld Trade Organization, 1.4.1 PurposeWorm grass, see Spigela marilandicaWormseed, see Chenopodium ambrosioides

America, see Chenopodium ambrosioidesLevant, see Artemisia cina Berg; Artemisia

maritima


xanthan gumfood additive code number, 1.2.4, schedule 2maximum level, 1.3.1, schedule 1

xanthine, 1.3.3.18, tableX-rays, 1.5.3.3(b)Xylitol

advisory statement, 1.2.3.5, table 1energy factor, 1.2.8.2(2), table 2food additive code number, 1.2.4, schedule 2food for special medical purposes, 2.9.5.10(3)


Xylose isomerase, 1.3.3.17, tableXysmalobium undulatum, 1.4.4, schedule 1

Yage, see Haemadictyon amazonicaYa’nte, see Conocybe siligineoidesyeast, specifications of identity and purity, see also

selenium-enriched yeasthigh chromium, 1.3.4, schedulehigh molybdenum, 1.3.4, schedule

yeast mannoproteins, 1.3.1, schedule 1Yellow parilla, see Menispermum canadenseYew, see Taxus baccata

Common, see Taxus baccataEuropean, see Taxus baccata

Yohimbe, see Coryanthe yohimbeyoghurts, 2.5.3


Yoke, see Piptadenia peregrinayoung children, see infants and young children

Zamia integrifolia, 1.4.4, schedule 1Zamia palm, see Cycas mediazeranol, 1.4.2, schedule 1zetacypermethrin, 1.4.2, schedule 1zinc, permitted forms, 1.1.1, schedule

in packaged water, 2.6.2.2(2), tablezinc chloride, 1.3.3.18, tablezinc phosphide, 1.4.2, schedule 1zinc sulphate, 1.3.3.11, table; 1.3.3.18, tablezineb, 1.4.2, schedule 1ziram, 1.4.2, schedule 1zoxamide, 1.4.2, schedule 1


v14… · web viewacetone, 1.3.3.8, table; 1.3.3.11, table; ... aliphatic alcohol ethoxylates,...

Documents