The purpose of the Food Act 2014 (the Act) includes achieving the safety and suitability of food for sale, maintaining and improving confidence in New Zealand's food safety regime, and providing for risk-based measures that minimise and manage risks to public health.
Section 383(8)(a) of the Act empowers the chief executive of the Ministry for Primary Industries to specify the maximum amount of contaminants or residues that may be present in food by notice under section 405.
Part 6 of the Food Regulations 2015 (the regulations) also applies. These regulations:
Specify the criteria for setting by notice the maximum residue levels, or exemptions, for agricultural compounds for specified foods; and
Prohibit the sale of food containing residues that exceed levels specified by notice; and
Provide for a default residue level of 0.1 mg/kg where levels are not otherwise provided by notice.
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