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Chapter 1: Introduction and standards that apply to all foods
Part 1.1 Preliminary
- Standard 1.1.1 Structure of the Code and general provisions
- Standard 1.1.2 Definitions used throughout the Code
Part 1.2 Labelling and other information requirements
- Standard 1.2.1 Requirements to have labels or otherwise provide information
- Standard 1.2.2 Information requirements - food identification
- Standard 1.2.3 Information requirements - warning statements, advisory statements and declarations
- Standard 1.2.4 Information requirements - statement of ingredients
- Standard 1.2.5 Information requirements - date marking of food for sale
- Standard 1.2.6 Information requirements - directions for use and storage
- Standard 1.2.7 Nutrition, health and related claims
- Standard 1.2.8 Nutrition information requirements
- Standard 1.2.10 Information requirements - characterising ingredients and components of food
Part 1.3 Substances added to or present in food
Part 1.4 Contaminants and residues
- Standard 1.4.1 Contaminants and natural toxicants
- Standard 1.4.2 Agvet chemicals [applies in Australia only]
- Standard 1.4.4 Prohibited and restricted plants and fungi
Part 1.5 Foods requiring pre-market clearance
- Standard 1.5.1 Novel foods
- Standard 1.5.2 Food produced using gene technology
- Standard 1.5.3 Irradiation of food
Part 1.6 Microbiological limits and processing requirements
- Standard 1.6.1 Microbiological limits in food
- Standard 1.6.2 Processing requirements for meat [applies in Australia only]
Chapter 2: Food Standards
Part 2.1 Cereals
Part 2.2 Meat, eggs and fish
- Standard 2.2.1 Meat and meat products
- Standard 2.2.2 Egg and egg products
- Standard 2.2.3 Fish and fish products
Part 2.3 Fruit and vegetables
Part 2.4 Edible oils
Part 2.5 Dairy products
- Standard 2.5.1 Milk
- Standard 2.5.2 Cream
- Standard 2.5.3 Fermented milk products
- Standard 2.5.4 Cheese
- Standard 2.5.5 Butter
- Standard 2.5.6 Ice cream
- Standard 2.5.7 Dried milk, evaporated milk and condensed milk
Part 2.6 Non-alcoholic beverages
- Standard 2.6.1 Fruit juice and vegetable juice
- Standard 2.6.2 Non-alcoholic beverages and brewed soft drinks
- Standard 2.6.3 Kava
- Standard 2.6.4 Formulated caffeinated beverages
Part 2.7 Alcoholic beverages
- Standard 2.7.1 Labelling of alcoholic beverages and food containing alcohol
- Standard 2.7.2 Beer
- Standard 2.7.3 Fruit wine, vegetable wine and mead
- Standard 2.7.4 Wine and wine product
- Standard 2.7.5 Spirits
Part 2.8 Sugars and honey
Part 2.9 Special purpose foods
- Standard 2.9.1 Infant formula products
- Standard 2.9.2 Food for infants
- Standard 2.9.3 Formulated meal replacements and formulated supplementary foods
- Standard 2.9.4 Formulated supplementary sports foods
- Standard 2.9.5 Food for special medical purposes
- Standard 2.9.6 Transitional standard for special purpose foods (including amino acid modified foods) [applies in NZ only]
Part 2.10 Standards for other foods
- Standard 2.10.1 Vinegar and related products
- Standard 2.10.2 Salt and salt products
- Standard 2.10.3 Chewing gum
- Standard 2.10.4 Miscellaneous standards for other foods
Chapter 3: Food Safety Standards (Australia only)
Part 3.1 Preliminary
Part 3.2 Food Safety Requirements
- Standard 3.2.1 Food safety programs
- Standard 3.2.2 Food safety practices and general requirements
- Standard 3.2.2A Food safety management tools
- Standard 3.2.3 Food premises and equipment
Part 3.3 Food safety programs for food service to vulnerable persons
Chapter 4: Primary production standards (Australia only)
Part 4.1 Primary production and processing standards - preliminary provisions
Part 4.2 Primary production and processing standards
- Standard 4.2.1 Primary production and processing standard for seafood
- Standard 4.2.2 Primary production and processing standard for poultry meat
- Standard 4.2.3 Primary production and processing standard for meat
- Standard 4.2.4 Primary production and processing standard for dairy products
- Standard 4.2.5 Primary production and processing standard for eggs and egg product
- Standard 4.2.6 Production and processing standard for seed sprouts
- Standard 4.2.7 Primary production and processing standard for berries
- Standard 4.2.8 Primary production and processing standard for leafy vegetables
- Standard 4.2.9 Primary production and processing standard for melons
Part 4.5 Wine production requirements
Schedules
- Schedule 1 – RDIs and ESADDIs
- Schedule 2 – Units of measurement
- Schedule 3 – Identity and purity
- Schedule 4 – Nutrition, health and related claims
- Schedule 5 – Nutrient profiling scoring method
- Schedule 6 – Required elements of a systematic review
- Schedule 7 – Food additive class names (for statement of ingredients)
- Schedule 8 – Food additive names and code numbers (for statement of ingredients)
- Schedule 9 – Mandatory advisory statements
- Schedule 10 – Generic names of ingredients and conditions for their use
- Schedule 11 – Calculation of values for nutrition information panel
- Schedule 12 – Nutrition information panels
- Schedule 13 – Nutrition information required for food in small packages
- Schedule 14 – Technological purposes performed by substances used as food additives
- Schedule 15 – Substances that may be used as food additives
- Schedule 16 – Types of substances that may be used as food additives
- Schedule 17 – Vitamins and minerals
- Schedule 18 – Processing aids
- Schedule 19 – Maximum levels of contaminants and natural toxicants
- Schedule 20 – Maximum residue limits [applies in Australia only]
- Schedule 21 – Extraneous residue limits [applies in Australia only]
- Schedule 22 – Foods and classes of foods
- Schedule 23 – Prohibited plants and fungi
- Schedule 24 – Restricted plants and fungi
- Schedule 25 – Permitted novel foods
- Schedule 26 – Food produced using gene technology
- Schedule 27 – Microbiological limits for foods
- Schedule 28 – Formulated caffeinated beverages
- Schedule 29 – Special purpose foods