Policy - Australia New Zealand Food Standards Code - Standard 2.1.1 - Cereals and Cereal Products

Date:
September 2016
Published by:
Australia New Zealand Food Authority
Published year:
2015
Is the policy document adopted?:
Yes
Adopted year:
2015
Adopted by:
Australia New Zealand Food Standards Council
Type of policy:
Legislation relevant to nutrition

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Legislation Details

2.1.1-5 Requirement for folic acid and thiamin in bread flour

Note: This section applies in Australia only.

Wheat flour that is sold as suitable for making bread to which this section applies must contain:

     (a)      no less than 2 mg/kg, and no more than 3 mg/kg, of folic acid; and

     (b)      no less than 6.4 mg/kg thiamin.

2.1.1-6 Requirement for iodised salt in bread 

(1)      Iodised salt must be used for making bread to which this section applies where salt would ordinarily be used.

(2)      This section does not prevent:

     (a)      the addition of salt other than iodised salt to the surface of bread; or

                         Example: The addition of rock salt

     (b)      the addition of other food containing salt other than iodised salt during the making of bread.

Reference: 

WHO 2nd Global Nutrition Policy Review 2016-2017

Further notes: 

This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code.

Revision log

DateUserLogState
Tue, 05/29/2018 - 17:28zillmerkadded extractpublished
Mon, 03/18/2013 - 17:23mcdowellaEdited by mcdowella. Added legislation details, topics and PDFdraft