CHAPTER 303 - FOOD AND DRUGS ACT: SUBSIDIARY LEGISLATION
INDEX TO SUBSIDIARY LEGISLATION
Food and Drugs (Food in Airtight Containers) Regulations
Food and Drugs (Tariff of Fees) Regulations
Food and Drugs (Marketing of Breast Milk Substitutes) Regulations
[Section 23]
Arrangement of Regulations
Regulation
PART I
PRELIMINARY AND GENERAL
1. Title
2. Interpretation
3. Application
4. Power to delegate
5. Copies of prescribed methods to be furnished
6. Reference by one name deemed reference by any other
7. Manner of designating lot or batch number
8. Language on label to include English
9. All information required on label to be prominently displayed and discernible
10. Jurisdiction of authorised officer
11. Authorised officer to have identification
12. Power to take photographs
13. Prohibition on selling to vendor without warranty
14. Formalities for taking sample by, and form of certificate of analysis or examination given by public analyst to, authorised officer
PART II
FOOD
15. Interpretation of terms in Part II
LICENSES
16. License required for use of premises for sale or manufacture of food
17. Validity of permit or license
18. Application for license
19. License not to be granted except where facilities comply with regulations 410 to 422
20. Renewal or grant of license may be refused
21. License not transferable
POLICY
22. Composition of standardised food
23. Unstandardised food to contain only permitted additives and in quantities within prescribed limits
24. Use of additives not conforming to prescribed specifications prohibited in food
25. When food is adulterated
26. Exceptions to regulation 25
27. Restriction on sale of babies’ food containing food additive
28. Package intended to hold food to be used for no other purpose
29. Package not intended to hold food not to be used to hold food
LABELLING
30. Prohibition from sale of unlabelled food
31. Declaration to be included in label
32. Label information not to be at bottom of container
33. Manner of displaying multi-worded common name and declaration of net contents
34. Waiver of declaration of net contents of certain packages
35. Position or size of letters of declaration of net contents not to apply on labels of certain foods
36. Label declaration to appear on inner and outer labels
37. Restriction on referring to this Act on label or in advertisement
38. In certain cases food may be sold unlabelled and label declaration dispensed with
39. Acceptable common names of certain foods for purpose of regulation 31(b)(iv)
40. Label declaration not required to indicate presence of caramel as food colour in certain foods
41. Label declaration not required to indicate presence of added flavouring preparation in certain foods
42. Specific label requirement in prescribed standard for food also to be followed
43. Misleading description or presentation on label prohibited
44. Country of origin of food to be declared
45. Restriction on manufacturing, etc., food subjected or exposed to ionising radiation
46. Grade designation to be understandable and not to be misleading
47. Marking of disposable metal container designed to release pressurised contents
48. Marking of disposable metal container designed to release pressurised contents not meeting certain tests
49. Certain markings in case of disposable metal container designed to release pressurised contents not exceeding 50 grams may be waived
SPECIAL DIETARY FOODS
50. Type of diet to be declared on label of, or in advertisement for, special dietary food
51. Label declaration of food containing saccharin or its salt
52. Standard for carbohydrate or sugar reduced diet
53. When food may be declared as sugarless, sugar-free or low in carbohydrates
54. Claim relating to carbohydrate, sugar or starch content on label of, or in advertisement for, food to be supported by declaration of carbohydrate content
55. Standard for calorie reduced diets
56. Conditions for describing food as low calorie
57. Claim relating to calorie content on label of, or in advertisement for, food to be supported by declaration of calorie content
58. Standard for low sodium and very low sodium diet
59. Claim relating to sodium content on label of, or in advertisement for, food to be supported by declaration of sodium content
60. Restriction on selling foods containing non-nutritive sweetening agent
61. Application
62. Interpretation
63. Standard for whisky
64. Restriction on claim of age of whisky
65. Standard for malt whisky
66. Standard for grain whisky
67. Standard for Scotch whisky
68. Standard for blended whisky
69. Label declaration where neutral spirit is added to blended whisky
70. Standard for rum
71. Standard for blended rum
72. Label declaration where neutral spirit is added to blended rum
73. Standard for gin
74. Standard for dry gin
75. Prohibition from claiming age of gin
76. Standard for blended gin
77. Label declaration where neutral spirit is added to blended gin
78. Standard for brandy
79. Restriction on claim of age of brandy
80. Standard for Cognac brandy or Cognac
81. Standard for Armagnac brandy or Armagnac
82. Standard for blended brandy
83. Label declaration where neutral spirit is added to blended brandy
84. Standard for fruit brandy
85. Standard for liqueurs and alcoholic cordials
86. Standard for vodka
87. Standard for blended vodka
88. Label declaration where neutral spirit is added to blended vodka
89. Standard for wine
90. Limit for volatile acid in wine for sale
91. Standard for cider
92. Limit for volatile acid in cider for sale
93. Standard for perry
94. Standard for beer, etc.
95. Standard for near beer
96. Standard for opaque beer
BAKING POWDER
97. Interpretation
98. Standard for baking powder
CACAO PRODUCTS
99. Application
100. Standard for cocoa beans
101. Standard for cacao nibs
102. Standard for chocolate
103. Processing cacao products
104. Labelling of certain processed cocoa products and limits for processing agents
105. Ash limits for cacao products processed with alkali may be increased
106. Standard for sweet chocolate
107. Standard for milk chocolate, etc.
108. Standard for cocoa or powdered cocoa
109. Standard for cacao butter
COFFEE AND CHICORY
110. Standard for green coffee
111. Standard for roasted coffee
112. Standard for soluble coffee
113. Standard for coffee-chicory mixture
114. Standard for chicory
FOOD COLOURS
115. Interpretation
116. Colours permitted for sale for use in food
117. Prohibition from selling food containing colours not permitted for sale for use in food
118. Prohibition from selling food containing synthetic colour exceeding prescribed limit
119. Limit for carotenal or carotenoate in food for sale
120. Limit for metallic contaminants in food colour for sale
121. Labelling description for synthetic food colour for sale
122. Labelling description for mixture or preparation of food colour for sale
SPICES, DRESSING AND SEASONING
123. Standard for cloves
124. Standard for ginger
125. Standard for limed ginger
126. Standard for allspice or pimento
127. Standard for cinnamon or cassia
128. Standard for Ceylon cinnamon
129. Standard for mace
130. Standard for nutmeg
131. Standard for black pepper
132. Standard for white pepper
133. Standard for cayenne pepper
134. Standard for turmeric
135. Standard for sage
136. Standard for thyme
137. Standard for caraway seed
138. Standard for cardamon seed
139. Standard for celery seed
140. Standard for coriander seed
141. Standard for dill seed
142. Standard for mustard seed
143. Standard for mustard
144. Standard for marjoram
145. Standard for dried herbs, spices and curry powder
146. Standard for mayonnaise
147. Standard for French dressing
148. Standard for salad dressing
MILK PRODUCTS
149. Application
150. Interpretation
151. Milk product deemed adulterated if it contains other fat
152. Standard for milk and designation of milk obtained from animals other than cow
153. Standard for pasteurised milk or milk products
154. Standard for standardised milk
155. Standard for sterilsed milk
156. Standard for ultra high temperature heat-treated milk
157. Standard for skimmed milk
158. Standard for, and prohibition from selling, partly skimmed milk without label declaration of milk fat content
159. Standard for reconstituted milk
160. Standard for and prohibition from selling without certain label declaration reconstituted milk products
161. Standard for evaporated milk and declaration of origin when manufactured from milk other than cow’s milk
162. Standard for evaporated skimmed milk and declaration of origin when manufactured from milk other than cow’s milk
163. Standard for sweetened condensed milk and declaration of origin when manufactured from milk other than cow’s milk
164. Standard for skimmed sweetened milk and declaration of origin when manufactured from milk other than cow’s milk
165. Standard for whole milk powder and declaration of origin when manufactured from milk other than cow’s milk
166. Standard for partially skimmed milk powder and declaration of origin when manufactured from milk other than cow’s milk
167. Standard for skimmed milk powder and declaration of origin when manufactured from milk other than cow’s milk
168. Standard for, and labelling of, flavoured milk
169. Standard for chocolate drink
170. Standard for malted milk
171. Limits of bacteria and sediment in milk for sale for manufacture in daily products
172. Manufacturer of dairy products not to purchase milk believed to contravene regulation 171
173. Standard for flavoured skimmed milk
174. Standard for cheese
175. Milk for manufacture of cheddar, etc., may be treated with hydrogen peroxide and catalase preparation
176. Label declaration of cheese for sale and prohibition from sale of cheese not made from pasteurised source unless stored
177. Standard for cheddar cheese
178. Standard for recognised varieties of cheese and hard grating cheese
179. Standard for skim milk cheese
180. Standard for cream cheese
181. Standard for process cheese, etc.
182. Relish
183. Standard for skim milk process cheese
184. Standard for cottage cheese
185. Standard for creamed cottage cheese
186. Dairy products in preparation of cottage cheese to be from pasteurised source
187. Limit of coliform bacteria in cottage cheese for sale
188. Standard for butter and declaration of origin when obtained from origin other than cow
189. Standard for butter oil
190. Standard for cream
191. Standard for, and labelling of fat content in, reduced cream
192. Standard for ice cream
193. Standard for dairy whip
194. Standard for milk ice
195. Standard for ice confection
196. Standard for yoghurt
197. Standard for non-fat yoghurt
FATS AND OILS
198. General standard for vegetable oils
199. General standard for animal fats
200. General standard for refined oil or fat
201. Standard for arachis oil
202. Standard for cottonseed oil
203. Standard for maize oil
204. Standard for mustardseed oil
205. Standard for olive oil
206. Standard for rapeseed oil
207. Standard for safflowerseed oil
208. Standard for seasameseed oil
209. Standard for soya bean oil
210. Standard for sunflowerseed oil
211. Standard for refined oil or mixture of refined oils
212. Labelling of refined vegetable oil
213. Label declaration of mixture of animal and vegetable fats for sale
214. Standard for lard
215. Standard for edible tallow
216. Standard for shortening
217. Standard for margarine
218. Labelling of container of margarine
FLAVOURING PREPARATIONS
219. Standard for flavour extract or essence
220. Standard for artificial or imitation extract or essence
221. Standard for flavour
222. Standard for artificial or imitation flavour
223. Standard for fruit extract or essence naturally fortified
224. “Artificial” or “imitation” to be integral part of name in labelling of, or advertisement for, artificial flavouring preparation
225. Standard for almond essence, extract or flavour
226. Standard for anise essence, extract or flavour
227. Standard for celery seed essence, extract or flavour
228. Standard for cassia essence, extract, cinnamon essence, extract, flavour, or cinnamon flavour
229. Standard for Ceylon cinnamon essence, extract or flavour
230. Standard for clove essence, extract or flavour
231. Standard for ginger essence, extract or flavour
232. Standard for lemon essence, extract or flavour
233. Standard for nutmeg essence, extract or flavour
234. Standard for orange essence, extract or flavour
235. Standard for peppermint essence, extract or flavour
236. Standard for rose essence, extract or flavour
237. Standard for savory essence, extract or flavour
238. Standard for spearmint essence, extract or flavour
239. Standard for sweet basil essence, extract or flavour
240. Standard for sweet marjoram essence, extract or flavour
241. Standard for thyme essence, extract or flavour
242. Standard for vanilla essence, extract or flavour
243. Standard for wintergreen essence, extract or flavour
FRUITS, VEGETABLES AND THEIR PRODUCTS
244. Interpretation
245. Standard for canned vegetable
246. Standard for frozen vegetable
247. Standard for canned tomatoes
248. Added salt and firming agent in canned tomatoes to be declared on label
249. Standard for tomato juice
250. Added salt in tomato juice to be declared on label
251. Standard for tomato paste
252. Standard for concentrated tomato paste
253. Standard for tomato pulp
254. Added salt in tomato paste, tomato pulp, tomato puree or concentrated tomato paste to be declared on label
255. Standard for tomato catsup, etc.
256. Label declaration of catsup manufactured from tomato trimmings or products therefrom
257. Limits for mould filaments in canned tomatoes, tomato juice or vegetable juice for sale
258. Limits for mould filaments in tomato puree, tomato paste, tomato pulp or tomato catsup for sale
259. Standard for pickles or relishes
260. Standard for canned fruits
261. Standard for frozen fruits
262. Label declaration of canned or frozen fruit packed in syrup
263. Sweetening ingredient in frozen fruit packed in sugar invert, sugar dextrose or glucose to be declared on label
264. Label declaration of frozen fruit containing added ascorbic acid
265. Food additives on canned or frozen fruit to be declared on label
266. Standard for fruit juice
267. General standard for fruit juice
268. Standard for apple juice
269. Standard for grape juice
270. Standard for grapefruit juice
271. Standard for lemon juice
272. Standard for lime juice or lime fruit juice
273. Standard for orange juice
274. Standard for pineapple juice
275. Standard for carbonated fruit juice
276. Standard for carbonated fruit juice
277. Standard for fruit jam
278. Standard for citrus fruit marmalade
279. Standard for fruit jelly
280. Standard for lemon curd
281. Standard for mincemeat
GELLING AGENTS
282. Standard for gelatin
283. Standard for agar
GRAIN AND BAKERY PRODUCTS
284. Standard for flour
285. Standard for enriched flour
286. Standard for whole wheat meal
287. Standard for crushed wheat
288. Standard for cracked wheat
289. Standard for self-raising flour
290. Standard for maize roller meal
291. Standard for maize breakfast food
292. Standard for maize flour
293. Standard and label declaration for maize rice
294. Standard for maize samp
295. Standard for rice
296. Standard for bread
297. Standard for enriched bread
298. Standard for brown bread
299. Bread for sale to be wrapped and bakery product for sale to be contained
MEAT, ITS PREPARATION AND PRODUCTS
300. Interpretation
301. Standard for meat
302. Standard for meat by-product
303. Meats, or meat by-products or preparations adulterated if certain preservatives and colours are present therein
304. Standard for prepared meat or prepared meat by-product
305. Labelling of food consisting of meat or meat by-product, etc.
306. Composition of pumping or cover pickle and dry cure used in curing preserved meat by-product
307. Prohibition from selling as food, dead animal
308. Prohibition from selling as food, meat or meat products or preparations from dead animal
309. Definition of dead animal
310. Meat, meat product or meat preparation packed in hermetically sealed container for sale to be heat-processed
311. Conditions under which meat packed in hermetically sealed container and not complying with regulation 310 may be sold
312. Standard for minced beef or ground beef
313. Limits for filler, meat binder, etc., and moisture in prepared meat or prepared meat by- product for sale
314. Standard for preserved meat or preserved meat by-product
315. Standard for sausage or sausage meat
316. Standard for potted meat, meat paste or meat spread
317. Standard for potted meat by-product, meat by-product paste or meat by-product spread
318. Standard for meat loaf, meat roll, meat lunch or luncheon meat
319. Standard for meat by-product loaf or meat and meat by-product loaf
320. Standard for headcheese
321. Standard for brawn
322. Added gelling agent in prepared meat or prepared meat by-product to be declared on label
323. Standard for edible bone meal
POISONOUS SUBSTANCES IN FOOD
324. Exemption limits for poisonous or harmful substances in food for sale
FOOD ADDITIVES
325. Interpretation
326. Label declaration of substances used as food additives for sale
327. Conditions for request to add or change food additives
328. Minister’s approval of addition to, or change in, Nineteenth Schedule to be in writing
329. Conditions for allowing more than one Class II Preservative
330. Foods exempted from provisions of regulations 22(c) and 23(a)
331. Conditions for sale of food containing food additive
332. Limits for certain food additives used in flour
333. Limits for food additives that may be used as bleaching, maturing and dough conditioning agents for flour
334. Substance for sale as food additive to be listed in Nineteenth Schedule Salt
335. Standard for salt
336. Standard for table salt
SWEETING AGENTS
337. Standard for sugar
337A. Standard for fortificant
337B. Standard for packaging
338. Standard for icing sugar
339. Revoked
340. Standard for refined sugar syrup, refiners’ syrup or golden syrup
341. Standard for dextrose or dextrose monohydrate
342. Standard for glucose syrup or liquid glucose
343. Standard for honey
VINEGAR
344. Standard for vinegar
345. Reference to strength of vinegar on label or in advertisement to be in terms of per centum of acetic acid
346. Standard for wine vinegar
347. Standard for spirit vinegar, etc.
348. Standard for malt vinegar
349. Standard for cider vinegar
350. Standard for imitation vinegar
351. Labelling of imitation vinegar
TEA
352. General standard for tea
353. Standard for black tea
354. Standard for green tea
MARINE AND FRESH WATER ANIMAL PRODUCT
355. Application
356. Interpretation
357. Standard for fish
358. Standard for meat
359. When fish and meat products or preparations thereof are adulterated
360. Standard for prepared fish or prepared meat
361. Standard for fish binder
362. Prohibition against sale of filler or fish binder without adequate label direction for use
363. Prohibition against sale of prepared fish or meat containing certain amounts of filler, fish binder, etc.
364. Standard for preserved fish or meat
365. Standard for finnan haddie
366. Limit for filler or fish binder in lobster paste
367. Restriction on sale of smoked fish or its product packaged in sealed containers
POULTRY, POULTRY MEAT, THEIR PREPARATIONS AND PRODUCT
368. Interpretation
369. Standard for poultry
370. Standard for poultry meat
371. Standard for poultry meat by-product
372. Standard for giblets
373. When poultry meat, poultry meat by-product or preparation thereof is adulterated
374. Standard for prepared poultry meat or prepared poultry meat by-product
375. Label declaration of food consisting of poultry meat by-product or prepared poultry meat by-product
376. Prohibition against sale of poultry administered with preparation having oestrogenic activity or of poultry meat or poultry meat by-product containing exogenous substances
377. Restriction on sale of prepared poultry meat or prepared poultry meat by-product
378. Standard for preserved poultry meat or preserved poultry meat by-product
379. Standard for canned poultry
380. Standard for broth
381. Label declaration of canned poultry containing gelling agent
382. Standard for boneless poultry
383. Standard for liquid, dried or frozen whole egg, etc
384. Egg product or liquid egg for sale as food to be free from salmonella bacteria
SOFT DRINKS
385. Application
386. Standard for soft drinks
387. Optional ingredients for soft drinks and their use regulated
388. Designation for soft drinks
VITAMINS, MINERAL NUTRIENTS AND AMINO ACIDS IN FOOD
389. Interpretation
390. Application
391. Restriction on statements in advertisement for, or on label of, food relating to vitamins
392. Conditions for statement relating to vitamin content of food
393. Limitations and conditions for advertisement relating to vitamins in foods to which no vitamin has been added
394. Manner of advertising or label statement relating to food to which vitamin has been added
395. Manner of label declaration where vitamin has been added to food for sale
396. Level of vitamin contents and conditions for label declaration of vitamins in food solely for feeding children under two years.
397. Minimum quantity of vitamins in, and condition for sale of, food to which vitamin has been added
398. Quantity of vitamins in, and conditions for sale of, food, solely for feeding children under two years, to which vitamin has been added
399. Miximum quantity of vitamins in, and conditions for sale of, food to which vitamin has been added
400. Assurance in advertising or on label of food relating to result of vitamin in food or testimonial prohibited
401. Restriction on advertising or on label of food for sale relating to mineral nutrient content
402. Conditions for statement relating to mineral nutrient content of food
403. Limitations and conditions for advertising relating to mineral nutrients in food to which no mineral nutrient has been added
404. Manner of advertising or label statement on food to which mineral nutrient has been added
405. Manner of label declaration on food for sale to which mineral nutrient has been added
406. Level of mineral nutrient contents and conditions for label declaration of mineral nutrients in food solely for feeding children under two years
407. Assurance in advertising or on label of food relating to result of mineral nutrient in food or testimonial prohibited.
408. Minimum quantity of mineral nutrients in, and conditions for sale of, food to which mineral nutrient has been added
409. Food to which vitamins, mineral nutrients or amino acids may be added
FOOD HYGIENE
410. Interpretation
411. Growing and harvesting of raw materials to be of clean and sanitary nature
412. Grounds in or adjacent to food plant to be free from contaminating conditions
413. Plant and facilities
414. Construction and design
415. Equipment and utensils
416. Sanitary conveniences and control
417. General maintenance
418. Animal and vermin control
419. Sanitation of equipment and utensils
420. Storage and handling of cleaned portable equipment and utensils with product-contact surfaces
421. Process and controls
422. Personnel
MISCELLANEOUS
423. Revocation of certain statutory instruments
[Regulations by the Minister after consultation with the Food and Drugs Board]
SI 133 of 1978,
SI 37 of 1992,
SI 38 of 1992,
SI 39 of 1992,
SI 40 of 1992,
SI 93 of 1992,
SI 155 of 1998.
PART I
PRELIMINARY AND GENERAL
These Regulations shall come into operation—
(a) except in respect of regulations 30 to 49 and regulation 299, on the expiration of a period of six months after the day on which they shall be published in the Gazette; (b) in respect of regulations 30 to 49 and regulation 299, on the expiration of a period of twelve months after the day on which they shall be published in the Gazette.')">*
These Regulations may be cited as the Food and Drugs Regulations.
In these Regulations, unless the context otherwise requires—
“Act” means the Food and Drugs Act;
“cubic centimetre” and its abbreviation “cc”, shall be deemed to be interchangeable with the term “millilitre” and its abbreviation “ml”;
“inner label” means the label on or affixed to an immediate container of a food, drug, cosmetic or device;
“lot number” means any combination of letters, figures, or both, by which any food, drug or device can be traced in manufacture and identified in distribution;
“manufacturer” means a person who, under his own name, or under a trade, design or word mark, trade name or other name, word or mark controlled by him, sells a food, drug, cosmetic or device;
“outer label” means the label on or affixed to the outside of a package of food, drug, cosmetic or device;
“prescribed method” means a method of analysis or examination which shall be used as indicated;
“sugar” means refined sugar, white sugar, brown sugar, yellow sugar or golden sugar.
[Reg. 2 am by reg 2 of SI 155 of 1998.]
These Regulations, where applicable, prescribe the standards of composition, strength, potency, purity, quality or other property of the article of food, drug, cosmetic or device to which they refer.
The Minister may, by writing under his hand, delegate his authority as he deems fit.
5. Copies of prescribed methods to be furnished
The Minister shall, upon request, furnish copies of prescribed methods.
6. Reference by one name deemed reference by any other
Where a food, drug, cosmetic or device has more than one name, whether proper or common, a reference in these Regulations to the food, drug, cosmetic or device by any of its names is deemed to be a reference to the food, drug, cosmetic or device by all of its names.
7. Manner of designating lot or batch number
When a lot or batch number is required by these Regulations to appear on any article, container, package or label it shall be preceded by one of the following designations—
(a) “lot number” or “batch number”;
(b) “lot no.” or “batch no.”;
(c) “lot” or “batch”;
8. Language on label to include English
(1) Any statement, information or declaration that is required by these Regulations to appear on the label of any food, drug, cosmetic or device, shall be in the English language.
(2) Any other language may be used in addition to English.
9. All information required on label to be prominently displayed and discernible
All information required by these Regulations to appear on a label of a food, drug, cosmetic or device shall be—
(a) clearly and prominently displayed on the label; and
(b) readily discernible to the purchaser, customer or recipient under the customary conditions of purchase or use.
10. Jurisdiction of authorised officer
Within limits specified by the Minister, the authority of an authorised officer extends to and includes the whole of Zambia.
11. Authorised officer to have identification
Every authorised officer shall have a suitable identification to indicate that he has been appointed as an authorised officer.
An authorised officer may take photographs of such premises and such articles referred to in section 24 of the Act as may be relevant to the administration of the Act.
13. Prohibition on selling to vendor without warranty
No manufacturer or distributor of, or dealer in, any article shall sell such article to a vendor unless he gives to the vendor a warranty in Form 1 or Form 2 in Part I of the First Schedule and applicable to such sale.
14. Formalities for taking sample by, and form of certificate of analysis or examination given by public analyst to, authorised officer
(1) When taking a sample pursuant to section 24 of the Act, an authorised officer shall—
(a) notify the owner thereof, or the person from whom the sample is obtained, of the fact that the sample is so taken and that, if he considers it necessary, he would submit the sample to a public analyst for analysis or examination;
(b) identify the entire quantity as the sample;
(c) seal the sample in such a manner that it cannot be opened without breaking the seal; and
(d) forward the sample to a public analyst for analysis or examination.
(2) A public analyst after analysis or examination of a sample sent to him shall give the authorised officer a certificate, specifying the result of analysis or examination, in a form in Part II of the First Schedule.
PART II
FOOD
15. Interpretation of terms in Part II
In this Part, unless the context otherwise requires—
“close proximity” means, with reference to the common name, immediately adjacent to the common name without any intervening, printed, written or graphic matter;
“common name” means, with reference to food, any name set out in column 2 of Part I of the Second Schedule and referred to in the regualation set out in column 3 opposite thereto or, if the name is not so set out, any name in English by which that food is generally known;
“component” means any substance which forms part of an ingredient;
“flavouring preparation” includes any food for which a standard is provided in regulations 219 to 243;
“food additive” means any substance, including any source of radiation, the use of which results, or may reasonably be expected to result in it, or its byproducts becoming a part of affecting the characteristics of a food, but does not include—
(a) any nutritive material that is used, recognised, or commonly sold as an article or ingredient of food;
(b) vitamins, mineral nutrients and amino acids;
(c) species, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives;
(d) pesticides;
(e) packaging materials and components thereof; and
(f) drugs in foods from animal sources;
“food colour” means those colours permitted for use in or upon food by regulation 116;
“gelling agent” includes any food for which a standard is provided in regulations 282 and 283;
“ingredient” means any substance, including a food additive, used in the manufacture or preparation of a food and present in the final product;
“per centum ” means per centum by weight, unless otherwise stated, and may be symbolised as %;
“license” means a license granted under regulation 16;
“sweeteing agent” includes any food for which a standard is provided in regulations 337 to 343;
“unstandardised food” means any food for which a standard is not prescribed in this Part.
[Reg 15 am by reg 3 of SI 155 of 1998.]
LICENSES
16. License required for use of premises for sale or manufacture of food
No person shall use any premises for sale or manufacture for sale of any food unless he shall first have obtained a license from the local authority authorising him to use them in such a way:
Provided that this regulation shall not apply to the sale of liquor in any case in which the provisions of the Liquor Licensing Act do not apply.
17. Validity of permit or license
(1) A license may be issued for a period not exceeding one calendar year and no license shall continue in force beyond the 31st December of the year in which it was issued.
(2) The permits, licenses, or certificates of registration, if any, issued under the regulations revoked by these Regulations and which are in force at the time of the commencement of these Regulations shall be deemed licenses issued under regulation 16 of these Regulations.
Any person desiring a license shall send to the local authority a written application on a form to be obtained from the office of the local authority and shall furnish all the information required by such form.
19. License not to be granted except where facilities comply with regulations 410 to 422
No license shall be granted unless the authorised officer is satisfied that the premises and manufacturing facilities in respect of which such license is desired comply with regulations 410 to 422.
20. Renewal or grant of license may be refused
(1) The local authority may refuse to grant or renew any license, or may grant such license on such conditions as it may lay down.
(2) A breach of any condition attached to a license shall be deemed to be a breach of these Regulations.
No license shall be transforable from the premises in respect of which it is granted to any other premises.
POLICY
22. Composition of standardised food
Where a standard for a food is prescribed in this Part—
(a) the food shall contain only the ingredients included in the standard for that food;
(b) each ingredient shall be incorporated in the food in a quantity within any limits prescribed for that ingredient; and
(c) if the standard permits an ingredient to be used as a food additive for a specified purpose, that ingredient shall be a food set out in one of the Parts of the Nineteenth Schedule for use as an additive to that food for that purpose.
23. Unstandardised food to contain only permitted additives and in quantities within prescribed limits
Where a standard for a food is not prescribed in this Part—
(a) the food shall not contain any food additives except food additives set out in a Part of the Nineteenth Schedule for use as additives to that food for the purpose set out, except in the case of Part VIII of the said Schedule, at the heading to that Part and in the case of Part VIII of the said Schedule, in the column marked “column 4” thereof;
(b) each such food additive shall be incorporated in the food in a quantity within any limits prescribed for that food and food additive in that Part.
24. Use of additives not conforming to prescribed specifications prohibited in food
Where an ingredient is permitted to be used as a food additive in or upon a food, no person shall use that food additive unless—
(a) where specifications are set out for that additive in this Part, it meets those specifications; and
(b) where no specifications are set out for that additive in this Part but specifications are set out for that additive in publication 1406, “Food Chemical Codex”, published by the National Academy of Sciences Natural Research Council of the United States of America, it meets those specifications.
Subject to the provisions of regulation 26, a food is adulterated if any of the following substances or classes of substances are present therein or have been added thereto:
(a) mineral oil or paraffin wax or any preparation thereof;
(b) coumarin, an extract of tonka beans, the seed of Dipteryx odorate Willd. or Dipteryx oppositifolia Willd,;
(c) non-nutritive sweetening agents other than saccharin or its salts;
(d) cottonseed flour that contains more than four hundred and fifty parts per million of free gossypol;
(e) fatty acids and their salts containing chicken-oedema factor or other toxic factors;
(f) dihydrosafrole;
(g) isosafrole;
(h) oil of American sassafras from Sassfras albidum (Nutt). Nees;
(i) oil of Brazilian sassafras from Octes Sp. H.B.K.;
(j) oil of camphor sassafras from Cinnamonum Camphorum Sieb;
(k) oil of micranthum from Cinnamomum micranthum Hayata;
(l) safrole; or
(m) oil, extract, root or Rhizome of calamus from Acorus calamus L.
26. Exceptions to regulation 25
Notwithstanding anything contained in regulation 25—
(a) a food is not adulterated if it contains less than 0.3 per centum of mineral oil, if good manufacturing practices require the use of mineral oil;
(b) chewing gum is not adulterated by reason only that it contains a paraffin wax base;
(c) fresh fruits and vegetables, except turnips, are not adulterated if they are coated with less than 0.3 per centum of paraffin wax and petrolatum, if good manufacturing practices require the use of such coating; and
(d) turnips and cheese are not adulterated if they are coated with paraffin wax in accordance with good manufacturing practice.
27. Restriction on sale of babies’ food containing food additive
(1) Subject to the other provisions of this regulation, no person shall sell a food that is represented as for use for babies if the food contains a food additive unless permission for such use has been granted by the Minister.
(2) Sub-regulation (1) shall not apply to—
(a) ascorbic acid used in dry cereals containing bannas; or
(b) soyabean lecithin in rice cereals represented as for use for babies.
28. Package intended to hold food to be used for no other purpose
A package intended, or customarily considered suitable, to hold food shall be used for no other purpose.
29. Package not intended to hold food not to be used to hold food
A package not intended, or not customarily considered suitable, to hold food shall not be used to hold food.
LABELLING
30. Prohibition from sale of unlabelled food
Subject to the other provisions of these Regulations, no person shall sell a food unless a label has been applied to that food.
31. Declaration to be included in label
(1) The label applied to a food shall carry—
(a) on the main panel—
(i) the brand or trade name, if any of the food;
(ii) the common name of the food; and
(iii) in close proximity to the common name, a correct declaration of the net contents in terms of weight, volume or number in accordance with the usual practice in describing the food;
(b) grouped together on any panel—
(i) a declaration by name of any Class II, Class III or Class IV Preservative in the food;
(ii) a declaration of any food colour added to the food;
(iii) a declaration of any artificial or imitation flavouring preparation added to a food other than a food listed in regulation 41;
(iv) in the case of a food consisting of more than one ingredient, unless specifically exempted by the Minister, a complete list of the ingredients by their acceptable common names in descending order of their proportions, unless the quantity of each ingredient is stated in terms of per centum or proportionate composition; and
(v) any other statement required by these Regulations to be declared, such as meaningful coding and date-marking referred to in regualtion 421(4)(i) and (ii);
(c) on any panel, the name and address of the manufacturer, packer, distributor, importer, exporter or vendor of the food.
(2) For the purposes of sub-regulation (1)(a)(ii) and (iii), the size of the letters used for the common name and in declaring the net contents shall be at least half of the size of the letters used for the brand or trade name.
(3) For the purpose of sub-regulation (1)(b)(iv), in the case of food consisting of more than one ingredient, the size of the letters used in the complete list shall be at least one quarter of the size of the letters used for the brand or trade name.
32. Label information not to be at bottom of container
Notwithstanding anything contained in regulation 31, the information required by that regulation shall not be placed at the bottom of the container of any food or on a panel at the bottom thereof.
33. Manner of displaying multiworded common name and declaration of net contents
For the purposes of regulations 9(a) and 31(a)—
(a) a common name consisting of more than one word shall be deemed to be clearly and prominently displayed on the main panel of the label if each word, other than articles, conjunctions or prepositions, is in identical type and identically displayed as the brand or trade name; and
(b) a declaration of net contents, including each numeral in any indicated fraction, on a package of food shall be deemed to be clearly and prominently displayed thereon if it is in boldface type.
34. Waiver of declaration of net contents of certain packages
Notwithstanding anything contained in regulation 31(a)(iii), a declaration of net contents on a package of food the weight of which, including the package, is less than 50 grams, may be waived by the Minister.
35. Position or size of letters of declaration of net contents not to apply on labels of certain foods
Regulations 9 and 31(a)(iii) shall not apply to the position or size of the letters of the declaration of net contents on the label of—
(a) a package of food where the manner of declaration is described or prescribed by any other Act of Parliament or any regulation made thereunder;
(b) a food packed in glass containers on which the declaration of net contents appears in blown lettering;
(c) alcoholic beverages or soft drinks;
(d) margarine, shortening, lard and similar packaged food fats when packed in packages of 250 grams or multiples thereof;
(e) eggs packed in cartons.
36. Label declaration to appear on inner and outer labels
Where inner and outer labels are employed on a package of food, all label declarations required by these Regulations shall appear on both the inner and outer labels.
37. Restriction on referring to this Act on label or in advertisement
No reference, direct or indirect, to this Act shall be made upon any label of, or in any advertisement for, a food unless the reference is a specific requirement of this Act.
38. In certain cases food may be sold unlabelled and label declaration dispensed with
Regulations 30 and 31 shall not apply to a food sold in bulk or packaged from bulk at the place where the food is retailed.
Provided that packages of such food may bear—
(i) the name of the food; and
(ii) the net contents of the package.
39. Acceptable common names of certain foods for purpose of regulation 31b)(iv)
For the purpose of regulation 31(b)(iv), a name set out in column 1 of Part II of the Second Schedule is an acceptable common name for the food set out in column 2 thereof relating to the same item.
40. Label declaration not required to indicate presence of caramel as food colour in certain foods
Notwithstanding the provisions of regulation 31(b)(ii), a label declaration is not required to indicate the presence of caramel as a food colour in—
(a) non-excisable fermented beverages;
(b) sauces;
(c) spirituous liquors;
(d) vinegar, except vinegar or blends containing spirit vinegar;
(e) wine;
(f) soft drinks.
41. Label declaration not required to indicate presence of added flavouring preparation in certain foods
A label declaration is not required to indicate the presence of added artificial or imitation flavouring preparation in liqueurs, alcoholic beverages and soft drinks.
42. Specific label requirement in prescribed standard for food also to be followed
Where a standard for a food is prescribed in this Part, any specific label requirement in the standard shall also be followed.
43. Misleading description or presentation on label prohibited
Food in a package shall not be described or presented on any label by words, pictures or other marks which, either directly or indirectly, refer to, or are suggestive of, any other product with which such food might be confused, or in such manner as to lead the purchaser or consumer to suppose that the food is connected with such other product.
44. Country of origin of food to be declared
(1) The country of origin of a food shall be declared.
(2) When a food undergoes processing in a second country and changes its nature, the country in which the processing is performed shall, for the purposes of labelling, be considered to be the country or origin.
45. Restrictions on manufacturing, etc., food subjected or exposed to ionising radiation
No person shall manufacture, produce, pack or sell any food which has been subjected or exposed to ionising radiation unless, upon application, the Minister approves the radiation of such food. Food which has thus been permitted to such subjection or exposure shall be so designated.
46. Grade designations to be understandable and not to be misleading
Grade designations used on the label shall be readily understandable and in no way misleading or deceptive.
47. Marking of disposable metal container designed to release pressurised contents
(1) Subject to regulation 49, the main panel of the label applied to a food packaged in a disposable metal container designed to release pressurised contents by means of a manually operated valve that forms an integral part of the container shall prominently show—
(a) the signal word, “Caution”; and
(b) the nature of the primary hazard, such as “Container may explode if heated”.
(2) One panel of the label applied to a food referred to in sub-regulation (1) shall show—
(a) the nature of the secondary hazard as “Contents under pressure”; and
(b) statements of precaution, such as “Do not place in hot water or near radiators, stoves or other sources of heat” and “Even when empty, do not puncture or incinerate container or store at temperatures above 50ºC”.
(3) The requirements of sub-regulations (1) and (2) shall not apply where, in relation to a food, in the opinion of the Minister, the design of the container, the material used in its construction, or the incorporation of a safety device, eliminates the potential hazard therein.
48. Marking of disposable metal container designed to release pressurised contents not meeting certain tests
(1) Subject to regulation 49, the main panel of the label applied to a food referred to in regulation 47(1) shall, where it does not meet the flame projection test and the closed drum test, as determined by the prescribed method, prominently show—
(a) the applicable signal word, “Danger”, “Warning” or “Caution”; and
(b) the nature of the primary hazard, as “Extremely Flammable”.
(2) Where the flashpoint of the product is less than 65ºC, one panel of the label shall, in addition to the requirements of paragraphs (a) and (d) of sub-regulation (1), show the statement of precaution, such as “Keep away from open flame or spark”.
49. Certain markings in case of disposable metal container designed to release pressurised contents not exceeding 50 grams may be waived
Where the net contents of a container of a food, referred to in regulation 47(1) or 48, do not exceed 50 grams, the label may, by waiver from the Minister, be required to show only the information described in paragraphs (a) and (b) of sub-regulation (1) of regulation 47 or paragraphs (a) and (b) of sub-regulation (1) of regulation 48, as the case may be.
SPECIAL DIETARY FOODS
50. Type of diet to be declared on label of, or in advertisement for special dietary food
Where a statement or claim implying a special dietary use is made on any label of, or in any advertisement for, a food the label shall carry a statement of the type of diet for which that food is recommended.
51. Label declaration of food containing saccharin or its salt
A food containing saccharin or its salt shall carry on the label a statement to the effect that it contains (naming the non-nutritive sweetener) a non-nutritive sweetener.
52. Standard for carbohydrate or sugar-reduced diet
Special dietary foods recommended for carbohydrate or sugar-reduced diets shall be foods that contain not more than 50 per centum of the glycogenic carbohydrates normally present in foods of the same class.
53. When food may be declared as sugarless, sugar-free or low in carbohydrates
For the purposes of these Regulations, a food may, if it contains not more than 0.25 per centum of glycogenic carbohydrates, be described as sugarless, sugar-free, low in carbohydrates or by any other appropriate synonymous terms.
54. Claim relating to carbohydrate, sugar or starch content on label of, or in advertisement for, food to be supported by declaration of carbohydrate content
Where a statement of claim relating to the carbohydrate, sugar or starch content is made on the label of, or in any advertisement for, a food, the label shall carry a statement, on a percentage basis, of the carbohydrate content.
55. Standard for calorie-reduced diets
Special dietary foods recommended for calorie-reduced diets shall be foods that contain not more than 50 per centum of the total calories normally present in foods of the same class.
56. Conditions for describing food as low calorie
For the purposes of these Regulations, a food may be described as low calorie or by any other appropriate synonymous term if it contains not more than—
(a) 15 kilo calories per average serving; and
(b) 30 kilo calories in a reasonable daily intake.
57. Claim relating to calorie content on label of, or in advertisement for, food to be supported by declaration of calorie content
Where a statement of claim relating to the calorie content is made on the label of, or in any advertisement for, a food, the label shall carry a statement of the calorie content in kilo calories per 100 grams.
58. Standard for low sodium and very low sodium diets
For the purposes of these Regulations, a food may be described as—
(a) “low sodium”, or by any other appropriate synonymous term, if it is a food which has been processed without the addition of sodium salts; and the sodium content of the food is not more than one-half of that of the comparable normal product as consumed; and it is not more than 120 milligrams per 100 grams of the final product as normally consumed;
(b) “very low sodium” or by any other appropriate synonymous term, if it is a food which has been processed without the addition of sodium salts; and the sodium content of the food is not more than one-half of the comparable normal product as consumed; and is not more than 40 milligrams per 100 grams of the final product as normally consumed.
59. Claim relating to sodium content on label of, or in advertisement for, food to be supported by declaration of sodium content
Where a statement of claim relating to the sodium content is made on the label of, or in any advertisement for, a food, the label shall carry a declaration of the sodium content in milligrams per 100 grams.
60. Restriction on selling foods containing non-nutritive sweetening agents
No person shall sell a food containing a non-nutritive sweetening agent unless—
(a) that food meets the requirements for special dietary foods as prescribed in regulation 52 or 55; and
(b) the label carries a statement implying a special dietary use.
ALCOHOLIC BEVERAGES
The foods referred to in regulations 61 to 96 are included in the term “alcoholic beverages”.
For the purposes of regulations 61 to 96, unless the context otherwise requires—
“absolute alcohol” means alcohol of a strength of 100 per centum;
“age” means the period during which an alcoholic beverage is kept under such conditions of storage as may be necessary to render it potable or to develop its characteristic flavour or bouquet;
“alcohol” means ethyl alcohol (ethanol);
“grain spirit” means an alcoholic distillate, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzyme and fermented by the action of yeast and from which all or nearly all of the naturally occurring substance other than alcohol and water have been removed;
“flavouring” means other domestic or imported spirit or wine customarily used, or permitted under the Customs and Excise Act;
“neutral spirit” means the alcoholic distillate obtained from the fermentation of carbohydrate materials and rectified at a strength of not less than 81.84 per centum of absolute alcohol; and
“small wood” means wood casks or barrels of not greater than 750 litres capacity.
Whisky shall be a potable alcoholic distillate, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or other natural enzyme and fermented by the action of yeast and aged not less than three years, may contain a flavouring or caramel, and shall contain not less than 34.49 per centum of absolute alcohol.
64. Restriction on claim of age of whisky
(1) Subject to sub-regulation (2), no person shall make any claim with respect to the age of whisky other than for the period during which the whisky has been stored in small wood.
(2) Where whisky has been aged in small wood for at least three years, any period not exceeding six months during which that whisky was held in other containers may be claimed as age.
Malt whisky shall be whisky obtained by the pot-still distillation of a mash consisting substantially of barley malt fermented by the action of yeast or a mixture of such whiskies.
Grain whisky shall be whisky that has been distilled in such a manner as to retain some of the volatile congeneric substance produced during fermentation.
67. Standard for Scotch whisky
Scotch whisky shall be the whisky distilled in Scotland as Scotch whisky in accordance with the laws of the United Kingdom for consumption in that country.
68. Standard for blended whisky
Blened whisky shall be a potable alcoholic distillate obtained from a mash of cereal grain products saccharified by the diastase of malt or other natural enzyme and fermented by the action of yeast or a mixture of such distillate to which neutral spirit may be added, may contain a flavouring or caramel and shall contain not less than 34.49 per centum of absolute alcohol.
69. Label declaration where neutral spirit is added to blended whisky
If neutral spirit is added in the manufacture of blended whisky, the label shall clearly and legibly bear the words “Blended with neutral spirit”.
Rum shall be a potable alcoholic distillate obtained from sugarcane products fermented by the action of yeast or a mixture of yeast and other organisms, or a mixture of such distillates which has been aged and held for a period of not less than two years in small wood, may contain caramel, and be flavoured with fruit or other botanical substances or flavouring, and shall contain not less than 34.49 per centum of absolute alcohol.
Blended rum shall be a potable alcoholic distillate obtained from sugarcane products fermented by the action of yeast or a mixture of such distillates to which neutral spirit may be added, may contain caramel and be flavoured with fruit or other botanical substances or flavouring, and shall contain not less than 34.49 per centum of absolute alcohol.
72. Label declaration where neutral spirit is added to blended rum
If neutral spirit is added in the manufacture of blended rum, the label shall clearly and legibly bear the words “Blended with neutral spirit”.
Gin shall be the product obtained by redistillation of suitable rectified grain spirit or other carbohydrate material with or over juniper berries, may contain other aromatic botanical substances, sugar and salt, and shall contain not less than 34.49 per centum of absolute alcohol.
Dry gin shall be the gin to which no sugar has been added.
75. Prohibition from claiming age of gin
No person shall make any claim with respect to the age of gin, but gin that has been held in suitable containers may bear a label declaration to that effect.
Blended gin shall be a potable alcoholic product obtained by the redistillation of suitable rectified grain spirit with or over juniper berries, may contain aromatic botanical substances, sugar and salt and to which neutral spirits may be added, and shall contain not less than 34.49 per centum of absolute alcohol.
77. Label declaration where neutral spirit is added to blended gin
If neutral spirit is added in the manufacture of blended gin, the label shall clearly and legibly bear the words “Blended with neutral spirits”.
Brandy shall be a potable alcoholic distillate obtained by the distillation of wine in the manufacture of which no additional sugar has been used or a mixture of such distillates which has been aged and held for a period of not less than two years in small wood, may contain caramel, and be flavoured with fruit or other botanical substances or flavouring, and shall contain not less than 34.49 per centum of absolute alcohol.
79. Restriction on claim of age of brandy
No person shall make any claim with respect to the age of brandy other than for the period during which it has been held in small wood.
80. Standard for Cognac brandy or Cognac
Cogna brandy or Cognac shall be brandy manufactured in the Cognac district of France in accordance with the laws of the French Republic for consumption in that country.
81. Standard for Armagnac brandy or Armagnac
Armagnac brandy or Armagnac shall be brandy manufactured in the Armagnac district of France in accordance with the laws of the French Republic for consumption in that country.
82. Standard for blended brandy
Blended brandy shall be a potable alcoholic distillate obtained by the distillation of wine in the manufacture of which no additional sugar has been used, or a mixture of such distillates to which neutral spirit may be added, may contain caramel, and be flavoured with fruit or other botanical substances or flavouring, and shall contain not less than 34.49 per centum of absolute alcohol.
83. Label declaration where neutral spirit is added to blended brandy
If neutral spirit is added in the manufacture of blended brandy, the label shall clearly and legibly bear the words “Blended with neutral spirit”.
Fruit brandy or (naming the fruit) brandy shall be—
(a) a potable distillate obtained by the distillation of—
(i) fruit wine or a mixture of fruit wines;
(ii) a mixture of wine and fruit wine; or
(iii) fermented mash of sound ripe fruit or a mixture of fruits; or
(b) a mixture of such distillates as are referred to in paragraph (a) of this regulation.
85. Standard for liqueurs and alcoholic cordials
Liqueurs and alcoholic cordials shall be the products obtained by the mixing or distillation of grain spirit, brandy or other distilled spirits with or over fruits, flowers, leaves or other botanical substances or their juices, or with extracts derived by infusion, percolation or maceration of such botanical substances, shall have added to them during the course of manufacture, sucrose or dextrose or both in an amount that is not less than 2.5 per centum of the finished product, shall contain not less than 23 per centum of absolute alcohol by volume, and may contain neutral or artificial flavouring preparations and colour.
Vodka shall be the potable alcoholic beverage obtained by the treatment of grain or other carbohydrate spirit with charcoal and shall contain not less than 34.49 per centum of absolute alcohol.
87. Standard for blended vodka
Blended vodka shall be the potable alcoholic beverage obtained by the treatment of grain or potable spirit with charcoal to which neutral spirit may be added, and shall contain not less than 34.49 per centum of absolute alcohol.
88. Label declaration where neutral spirit is added to blended vodka
If neutral spirit is added to the manufacture of blended vodka, the label shall clearly and legibly bear the words “Blended with neutral spirit”.
Wine shall be the product of alcoholic fermentation of the juices of grapes or other fruits, may have added to it yeast, concentrated grape juice, sugar, dextrose, or invert sugar, or aqueous solutions of any of the yeast foods, brandy or fruit spirit, carbon dioxide or oxygen, and may be treated, prior to filtration, with a strongly acid cation exchange resin in the sodium ion form or weak basic ion exchange resin in the hydroxyl form and, if food additives or food colours are used in the course of manufacture of wine, their use and limits shall conform to those specified in the Nineteenth Schedule.
90. Limit for volatile acid in wine for sale
No person shall sell wine that contains more than 0.35 per centum weight by volume of volatile acid calculated as acetic acid as determined by the prescribed method.
Cider shall be the product of the alcoholic fermentation of apple juice or of apple juice to which has been added not more than 10 per centum weight by volume of sugar, dextrose or invert sugar, shall contain not less than 2.5 per centum and not more than 13 per centum by volume of absolute alcohol; and 100 millilitres of it, measured at a temperature of 20ºC, shall—
(a) contain not less than 2 grams and not more than 12 grams of total acids and not more than 8 grams of sugar calculated as dextrose sugars; and
(b) yield not less than 0.2 gram and not more than 0.4 gram of ash.
92. Limit for volatile acid in cider for sale
No person shall sell cider that has more than 0.2 per centum weight by volume of volatile acidity calculated as acetic acid as determined by the prescribed method.
Perry shall be the product of alcoholic fermentation of pear juice or pear juice to which has been added not more than 10 per centum weight by volume of sugar, dextrose or invert sugar, shall contain not less than 2.5 per centum and not more than 13 per centum by volume of absolute alcohol; and 100 millilitres of it, measured at a temperature of 20ºC, shall—
(a) contain not less than 2 grams and not more than 12 grams of total solids and not more than 8 grams of sugar calculated as dextrose sugar; and
(b) yield not less than 0.2 gram and not more than 0.4 gram of ash.
Beer, ale, stout, porter, lager beer and black beer shall be that food produced as a result of alcoholic fermentation of an extract derived from barley malt or cereal grain or starch or saccharine matter and hop derivatives in potable water with other suitable ingredients in such a manner as to possess the aroma, taste, and character commonly attributed to the relevant food; and if food additives are used in the course of their manufacture, their use and limits shall conform to those specified in the Nineteenth Schedule, and they shall contain—
(a) absolute alcohol, not less than 3.2 per centum ;
(b) total solids, not less than 3.5 per centum weight by volume; and
(c) total ash, not less than 0.12 per centum weight by volume.
Near beer shall be the beer that contains, notwithstanding regulation 94, not less than 0.96 and not more than 2.0 per centum of absolute alcohol; and, 100 millilitres of light beer measured at a temperature of 20ºC shall yield not less than 0.12 grams of total ash.
Opaque beer or chibuku shall mean the potable liquid derived by the fermentation of a mash of cereal grain or vegetables or grain or vegetable products with or without the addition of sucrose and containing the mash or the residue of the mash from which it is derived in such a manner as to possess the aroma, taste, and character attributed to it, and shall contain not less than 2 per centum and not more than 6 per centum of absolute alcohol.
For, the purposes of regulation 98, “acid-reacting material” means one or any combinations of—
(a) lactic acid or its salts;
(b) tartaric acid or its salts;
(c) acid salts of phosphoric acid; and
(d) acid compounds of aluminium.
98. Standard for baking powder
Baking powder shall be a combination of sodium or potassium bicarbonate with an acid- reacting material; may contain starch or other neutral material and an anti-caking agent, and shall yield not less than 10 per centum of its weight of carbon dioxide as determined by the prescribed method.
The foods referred to in regulations 99 to 109 shall be derived from cacao beans and are included within the term cacao product.
Cacao beans or cocoa beans shall be the seeds of the cocoa tree (Theobroma cacao L.) which may or may not have been fermented.
Cacao nibs, cocoa nibs or cracked cocoa shall be the product obtained from cocoa beans which have been cleaned and freed from shells as thoroughly as is technically possible; and shall contain, calculated on the fat-free dry matter, not more than—
(a) 4 per centum of cocoa shell;
(b) 0.3 per centum of ash insoluble in hydrochloric acid; and
(c) 8.0 per centum of moisture.
Chocolate, bitter chocolate or chocolate liquor shall be the product obtained by grinding cacao nibs, to which cocoa butter may be added; and shall contain not less than 50 per centum of cocoa butter calculated on the dry matter.
103. Processing cacao products
Cacao products may be processed with hydroxides, carbonates or bicarbonates of ammonium, sodium or potassium or hydroxides or carbonates of magnesium.
104. Labelling of certain processed cocoa products and limits for processing agents
No person shall sell a cacao product that is processed with hydroxides or carbonates of magnesium unless—
(a) the main panel of the label carries, immediately preceding or following the name of the cacao product and without intervening written, printed, or graphic matter, one of the following phrases: “Processed with Alkali”; “Processed with (naming the alkali)”; or “Alkali Treated”; and
(b) the total weight of such processing agents used with each one hundred parts by weight of cacao nibs used in the preparation of such cacao products shall not be greater in neutralising value, calculated from the respective combining weights of such processing agents, than the neutralising value of three parts by weight of anhydrous potassium carbonate.
105. Ash limits for cacao products processed with alkali may be increased
The ash limits provided for cacao products in regulations 99 to 109 may be increased for cacao products processed with alkali as provided in regulation 104 by the amount of ash from the processing agent used.
106. Standard for sweet chocolate
Sweet chocolate or sweet chocolate coating shall be chocolate mixed with sugar or with a combination of not less than 75 per centum of sugar and not more than 25 per centum of dextrose; may contain cacao butter, spices, other flavouring material (see regulations 219 to 243) and not more than a total of 1.5 per centum of emulsifying agents in the finished product (see Part IV of the Nineteenth Schedule); and shall contain, on the dry, sugar-free and fat-free basis, no greater proportion of crude fibre, total ash, or ash insoluble in hydrochloric acid respectively than does chocolate on the dry, fat-free basis.
107. Standard for milk chocolate, etc.
Milk chocolate, sweet milk chocolate, milk chocolate coating or sweet milk chocolate coating shall be the cacao product obtained from chocolate by grinding with sugar or with a combination of not less than 75 per centum of sugar and not more than 25 per centum of dextrose; may contain cacao butter, spices, other flavouring material (see regulations 219 to 243) and not more than a total of 1.5 per centum of emulsifying agents in the finished product (see Part IV of the Nineteenth Schedule); and shall contain, in the finished product, not less than 12.0 per centum of milk solids of which milk fat shall be not less than 3.65 per centum by weight in the finished product.
108. Standard for cocoa or powdered cocoa
Cocoa or powdered cocoa shall be chocolate from which part of the cocoa and butter has been removed, may contain spices, flavouring materials (see regulations 219 to 243) and not more than a total of 1.5 per centum of emulsifying agents in the finished product (see Part IV of the Nineteenth Schedule), shall contain, on the dry, fat-free basis, no greater proportion of crude fibre, total ash or ash insoluble in hydrochloric acid, respectively, than does chocolate on the dry, fat-free basis, may be designated “Breakfast Cocoa”, if it contains 20 per centum or more of cocoa butter, and shall be designated “Low Fat Cocoa” if it contains less than 8 per centum of cocoa butter.
109. Standard for cacao butter
Cacao butter or cocoa butter shall be the fat from sound cacao beans, obtained either before or after roasting, and free from foreign odour and taste, and shall have a refractive index, at 40ºC, of between 1.453 and 1.459, a saponification value of between 188 and 198, free fatty acids (expressed as per centum of oleic acid) to a maximum of 1.75, and iodine value (Wijs) of between 32 and 43.
110. Standard for green coffee
Green coffee, raw coffee or unroasted coffee shall be the seed of all varieties of coffea Arabica L., Liberica Hiern, or C. Canephora and C. excelsa freed from most of its spermoderm.
111. Standard for roasted coffee
Roasted coffee or coffee shall be roasted green coffee and shall have—
(a) not more than 5 per centum of total ash;
(b) not less than 3.4 ml and not more than 4.4 ml of N/10 acid as alkalinity of soluble ash per gram of dried roasted coffee;
(c) not less than 25 and not more than 32 per centum of aqueous extract by the prescribed method.
112. Standard for soluble coffee
Soluble coffee shall be the free flowing soluble coffee powder derived by dehydration of aqueous extract of freshly roasted and ground coffee having the colour, taste and flavour characteristic of coffee, shall dissolve readily in boiling water with moderate stirring, and shall contain—
(a) not more than—
(i) 3.5 per centum of water;
(ii) 15 per centum of total ash;
(b) not less than 2.8 per centum of caffeine content.
113. Standard for coffee-chicory mixture
(1) Coffee-chicory mixture or coffee mixed with chicory or coffee and chicory shall contain not less than 50 per centum of coffee.
(2) The expression “French coffee” may be used for the coffee-chicory mixture, if it is followed by the words “mixed with chicory”.
For the purpose of regulation 113, chicory shall mean the roasted chicory powder obtained by roasting the cleaned and dried roots of Chicorium intybus Linn.
FOOD COLOURS
For the purposes of regulations 115 to 122, unless the context otherwise requires—
“diluent” means any substance suitable for human consumption other than a synthetic colour present in a colour mixture or preparation;
“dye” means the principal dye and associated subsidiary and isomeric dyes contained in a synthetic colour;
“mixture” means a mixture of two or more synthetic colours or a mixture of one or more diluents;
“preparation” means a preparation of one or more synthetic colours containing less than 3 per centum of dye and sold for household use;
“synthetic colour” means any organic colour, other than caramel, that is produced by chemical synthesis and has no counterpart in nature.
116. Permitted colours for sale for use in foods
No person shall sell for use in or upon food any colour other than—
(a) natural colours, being alkanet, anatto, b-apo-8¢-carotenal, b carotene, beet red, chlorophyll, chlorophyll copper complex, cochineal, ethyl and methyl b-apo-8¢-caroteneates, orchil, paprika, riboflavin, saffron, sandalwood, sodium and potassium chlorophyllin copper, turmeric, xanthophyll capsanthin, lycopere flavoxanthin lutein cryptoxanthin nubixanthin violaxanthin rhodoxanthin cantnaxanthin or their colouring principles whether isolated from natural sources or produced synthetically, and caramel;
(b) inorganic colours, being charcoal, carbon black, iron oxide, titanium dioxide, metallic aluminium and metallic silver; and
(c) synthetic colours, being amaranth (colour index number 1971, 16185), brilliant blue FCF (colour index number 1971, 42090), erythrosine (colour index number 1971, 45430), fast green FCF (colour index number 1971, 42053), indanthrene blue RS (colour index number 1971, 69800), indigotine (colour index number 1971, 73015), patent blue V (colour index number 1971, 42051), ponceau 4R (colour index number 1971, 16255), quinoline yellow (colour index number 1971, 47005), sunset yellow FCF (colour index number 1971, 15985), tartrazine (colour index number 1971, 19140), wool green BS (colour index number 1971, 44090) and aluminium or calcium lakes of these colours, brilliant blue PN (colour index Number 28440), carmosine (colour index number 14720, curaumin (colour index number 75300 and red 2G colour index number 18050)
[Am by SI 89 of 1988.]
117. Prohibition from selling food containing colours not permitted for sale for use in food
No person shall sell a food to which has been added any colour other than those mentioned in regulation 116(a), (b) and (c).
118. Prohibition from selling food containing synthetic colour exceeding prescribed limit
No person shall sell a food, other than a synthetic colour or flavouring mixture preparation, that contains, when prepared for consumption according to label direction, more than—
(a) 300 parts per million of indigotine (colour index number 1971, 73015), tartrazine (colour index number 1971, 19140), sunset yellow FCF (colour index number 1971, 15985), or any combination of those colours;
(b) 100 parts per million of amaranth (colour index number 1971, 16185), brilliant blue FCF (colour index number 1971, 42090), erythrosine (colour index number 1971, 45430), fast green FCF (colour index number 1971, 42053), indanthrene blue RS (colour index number 1971, 69800), patent blue V (colour index number 1971, 42051), ponceau 4R (colour index number 1971, 16255), quinoline yellow (colour index number 1971, 47005), wool green BS (colour index number 1971, 44090); or
(c) 300 parts per million of any combination of the synthetic colours named in paragraphs (a) and (b) of this regulation and within the limits set by these paragraphs.
119. Limit for carotenal or carotenoate in food for sale
No person shall sell a food to which has been added more than 35 parts per million of b- apo-8¢-carotenal or ethyl or methyl b-apo-8¢-carotenoate.
120. Limit for metallic contaminants in food colour for sale
No person shall sell a food colour for use in or upon food that contains more than—
(a) 3 parts per million of arsenic, calculated as arsenic, as determined by the prescribed method;
(b) 10 parts per million of lead, calculated as lead, as determined by the prescribed method; or
(c) except in the case of iron oxide and lakes, a total of 100 parts per million of iron and copper, calculated as iron and copper; and if other heavy metals are present, the colour shall be deemed to be adulterated.
121. Labelling description for synthetic food colour for sale
No person shall sell a “synthetic colour” for use in or upon food unless the label carries—
(a) the common name of the synthetic colour;
(b) the lot number of the manufacture of the synthetic colour; and
(c) the words “Food Colour”.
122. Labelling description for mixture or preparation of food colour for sale
No person shall sell a mixture or preparation of food colour for use in or upon food, unless the label carries—
(a) the lot number of the mixture or preparation;
(b) the words “Food Colour”; and
(c) the common names of individual colours present in the mixture or preparation.
SPICES, DRESSING AND SEASONING
Cloves, whole or ground, shall be the dried flower buds of Eugenia caryophyllata Thumb, and shall contain—
(a) not more than—
(i) 5.0 per centum of clove stems;
(ii) 8.0 per centum of total ash;
(iii) 0.5 per centum of ash insoluble in hydrochloric acid;
(iv) 10 per centum of crude fibre;
(b) not less than 15 per centum of volatile ether extract.
Ginger, whole or ground, shall be the washed and dried or decorticated and dried rhizome of Zingiber officinale Roscoe, and shall contain not more than 12 per centum of moisture, and, on the dry basis, not less than 11.4 per centum of cold water extractive as determined by the prescribed method, and 1.9 per centum of ash soluble in water, and may contain not more than 1.1 per centum of calcium, calculated as calcium oxide, 8 per centum of total ash, and 2.3 per centum of ash insoluble in hydrochloric acid.
125. Standard for limed ginger
Limed ginger or bleached ginger, whole or ground, shall be the ginger coated with calcium carbonate, and shall conform to the standards provided in regulation 126, except that it shall contain not more than 2.5 per centum of calcium, calculated as calcium oxide and not more than 12 per centum of total ash.
126. Standard for allspice or pimento
Allspice or pimento, whole or ground, shall be the whole berry Pimento dioica, L., Merrill and shall contain not more than 27.5 per centum of crude fibre, 4.5 per centum of total ash, and 0.4 per centum of ash insoluble in hydrochloric acid.
127. Standard for cinnamon or cassia
Cinnamon or cassia, whole or ground, shall be the dried bark or cultivated varieties of Cinnamomum zeylanicum Nees, or C. Cassia L., from which the outer layers may have been removed, and shall contain not more than 5 per centum of ash and not more than 2 per centum of total ash insoluble in hydrochloric acid.
128. Standard for Ceylon cinnamon
Ceylon cinnamon shall be the whole cinnamon obtained exclusively from Cinnamomum zeylanicum Nees.
Mace, whole or ground, shall be the dried arillus of Myristica fragrans Houttyn, and shall contain not more than 7.0 per centum of crude fibre, 3.0 per centum of total ash, and 0.5 per centum of ash insoluble in hydrochloric acid, 5.0 per centum of non-volatile ethyl ether extract obtained after extraction of mace using petroleum ether and 33 per centum of the sum of the non-volatile extracts using petroleum ether and ethyl ether.
Nutmeg, whole or ground, shall be the dried seed of Myristica fragrans Houttyn, may have a thin coating of lime, and shall contain—
(a) not less than 25 per centum of non-volatile ether extract;
(b) not more than—
(i) 5 per centum of total ash; and
(ii) 0.5 per centum of ash insoluble in hydrochloric acid.
131. Standard for black pepper
Black pepper, whole or ground, shall be the dried, whole berry of Piper nigrum L., and shall contain not more than 8.0 per centum of total ash and not more than 1.4 per centum of ash insoluble in hydrochloric acid.
132. Standard for white pepper
White pepper, whole or ground, shall be the dried mature berry of Piper nigrum L., from which the outer coating of pericarp has been removed, and shall contain not more than 6 per centum of crude fibre, 4 per centum of total ash, and 0.2 per centum of ash insoluble in hydrochloric acid.
133. Standard for cayenne pepper
Cayenne pepper or cayenne or chillies, whole or ground, shall be the dried, ripe fruit of Capsicum frutescens L., Capsicum baccatum L., Capsicum annum or other small-fruited species of Capsicum, and shall contain—
(a) not more than—
(i) 28 per centum of crude fibre;
(ii) 8 per centum of total ash; and
(iii) 1.25 per centum of ash insoluble in hydrochloric acid; and
(b) not less than 15 per centum of non-volatile ether extract.
Tumeric, whole or ground, shall be the dried rhizome of Curcuma longa L.
Sage, whole or ground, shall be the dried leaves of Slavia offinalis L., and shall contain not more than 12 per centum of stems (excluding peticles) and other foreign material.
Thyme, whole or ground, shall be the dried leaves and flowering tops of Thymus vulgaris L., and shall contain not more than 12.0 per centum of total ash and not more than 4.0 per centum of ash insoluble in hydrochloric acid.
137. Standard for caraway seed
Caraway seed shall be the dried fruit of Carum carvi L., and shall contain not more than 8 per centum of total ash and not more than 1.5 per centum of ash insoluble in hydrochloric acid.
138. Standard for cardamom seed
Cardamom seed shall be the dried seed of Elettaria cardamomum L., and shall contain not more than 8 per centum of total ash and not more than 3 per centum of ash insoluble in hydrochloric acid.
Celery shall be the dried fruit of Apium graveolens L., and shall contain not more than 10 per centum of total ash and not more than 2.0 per centum of ash insoluble in hydrochloric acid.
140. Standard for coriander seed
Coriander seed shall be the dried fruit of Coriandrum Sativum L., and shall contain not more than 7.0 per centum of total ash and not more than 1.5 per centum of ash insoluble in hydrochloric acid.
Dill seed shall be the dried fruit of Anethum graveolens L., and shall contain not more than 10.0 per centum of total ash and not more than 3.0 per centum of ash insoluble in hydrochloric acid.
142. Standard for mustard seed
Mustard seed shall be the seed of Brassica Bois, B. hirta Moench, B. nigra (L) Kuch, B. Juncea (L) Czern, or seed of species closely related to B. nigra and B. Juncea, a shall contain not more than 1.5 per centum of ash insoluble in hydrochloric acid and not more than 8.0 per centum of total ash, on the oil-free basis.
Mustard, mustard flour or ground mustard, shall be the powder made from mustard seed with the hulls largely removed and from which a portion of the fixed oil may be removed, shall contain not more than 1.5 per centum of starch and, on the oil-free basis, not more than 8.0 per centum of total ash, and shall yield not less than 0.40 per centum of volatile mustard oil as determined by the prescribed method.
Marjoram, whole or ground, shall be the dried leaves of Majorana hortensis Moench, may contain a small proportion of the flowering tops of the marjoram plant, and shall contain not more than 10 per centum of stems and foreign material, 16 per centum of total ash, and 4.5 per centum of ash insoluble in hydrochloric acid.
145. Standard for dried herbs, spices and curry powder
Dried herbs, spices and curry powder shall be any combination of turmeric with spices and seasoning, shall contain not more than 5.0 per centum of salt and may contain up to 15 per centum of starch and farinacious matter.
Mayonnaise, mayonnaise dressing or mayonnaise salad dressing, shall be a combination of edible vegetable oil, whole egg or egg yolk in liquid, frozen or dried form and vinegar or lemon juice, may contain water, salt, a sweetening agent, spice or other seasoning (except turmeric or saffron), citric, tartaric or lactic acid, and a sequestering agent (see Part XII of the Nineteenth Schedule), and shall contain not less than 65 per centum of edible vegetable oil.
147. Standard for French dressing
French dressing shall be a combination of edible vegetable oil and vinegar or lemon juice; may contain water, salt, a sweetening agent, spice, and tomato or other seasonings; and shall contain not less than 35 per centum of edible vegetable oil.
148. Standard for salad dressing
Salad dressing shall be a combination of edible vegetable oil, whole egg or egg yolk in liquid, frozen or dried form, vinegar or lemon juice, and cereal; may contain water, salt, a sweetening agent (see regulations 337 to 343), spice, or other seasoning, an emulsifying agent (see Part IV of the Nineteenth Schedule), citric, tartaric or lactic acid; and a sequestering agent (see Part XII of the Nineteenth Schedule); and shall contain not less than 35 per centum of edible vegetable oil.
MILK PRODUCTS
The foods referred to in regulations 150 to 197 are included in the term “milk products”.
For the purposes of regulations 174 to 187 “pasteurised source”, when used in relation to cheese, means milk, skim milk, cream, reconstituted milk powder, or reconstituted skim milk powder, butter milk or a mixture thereof that has been pasteurised by being held at a temperature of not less than 63ºC for a period of not less than 30 minutes, or for a time and a temperature that is equivalent thereto in phosphatase destruction as determined by the prescribed method.
151. Milk product deemed adulterated if it contains other fat
Except as provided in these Regulations, a milk product that contains a fat, other than milk fat, is adulterated.
152. Standard for milk and designation of milk obtained from animals other than cow
(1) Milk or whole milk shall be the normal mammary secretion, free from colostrum and obtained from the mammary gland of the cow, genus Bos, and shall contain not less than 3.2 per centum of milk fat and 8.5 per centum of milk solids-not-fat.
(2) Normal mammary secretion obtained from other animals shall be designated, preceded by the origin from which such mammary secretion has been obtained; for example, “Goat milk”, “Sheep milk”, etc.
[Am by SI 38 of 1992.]
153. Standard for pasteurised milk or milk products
Except as otherwise provided in these Regulations, the term, “pasteurised”, when used in association with milk or milk products, shall be taken to refer to the process of heating all the milk—
(a) to a temperature of not less than 63ºC, and holding it at such a temperature for not less than 30 minutes and immediately thereafter reducing it to a temperature below 4ºC; or
(b) to a temperature of not less than 71.5ºC and retaining it at such a temperature for at least fifteen seconds or at any other approved time-temperature combination, and immediately thereafter reducing the milk to a temperature below 4ºC and conforming to the following standard:
(i) the standard plate count determined by the prescribed method shall be not more than 50,000 per millilitre;
(ii) the coliform count determined by the prescribed method shall be not more than 5 per millilitre and faecal coliform shall be nil per millitre;
(iii) the dye-reduction time determined by the methylene blue-keeping quality test by the prescribed method shall be not less than two hours; and
(iv) the phosphatase test determined by the prescribed method shall give a reading of not more than 10 micrograms of p-nitrophenol for one millilitre of milk.
154. Standard for standardised milk
Standardised milk means pasteurised milk or whole milk that has been standardised to a minimum of 3 per centum of milk fat by abstraction or addition of milk or by addition or substraction of skim milk.
155. Standard for sterilised milk
Sterilised milk shall be milk which has been heat-treated and after packaging shall—
(a) satisfy the keeping quality tests by the prescribed method; and
(b) give no turbidity when subjected to the prescribed method.
156. Standard for ultra high temperature heat- treated milk
(1) Ultra high temperature heat-treated milk (or UHT milk) shall be milk which has been subjected to a continuous flow heating process at a high temperature for a short time and which afterwards has been asepticaly packaged.
(2) The heat treatment shall be such that the milk shall—
(a) pass the keeping quality tests by the prescribed method;
(b) give turbidity when subjected to the prescribed method.
157. Standard for skimmed milk
Skimmed milk or skim milk shall be milk from which all or most of the milk fat has been removed and which contains not more than 0.1 per centum of milk fat.
158. Standard for, and prohibition from selling without label declaration of milk fat content, partly skimmed milk
(1) Partly skimmed milk (partly skim milk or partially skim milk or partially skimmed milk) shall be milk from which part of the milk fat has been removed.
(2) No person shall sell partly skim milk unless the label thereof carries a statement of the percentage of milk fat contained therein.
159. Standard for reconstituted milk
Reconstituted milk (recombined milk) shall be the pasteurised homogenised product prepared from milk fat, non-fat-milk solids and water, with or without whole milk, may contain permitted stabilisers/emulsifiers (see Part IV of the Nineteenth Schedule), and shall have not less than 3.0 per centum of milk fat and not less than 8.5 per centum of milk solids-not-fat.
160. Standard for, and prohibition from selling without certain label declaration, reconstituted milk product
(1) Reconstituted milk product (recombined milk product) shall be the pasteurised homogenised milk product prepared from milk fat, non-fat milk solids, and water, with or without skim milk or whole milk; may contain permitted stabilisers/emulsifiers (see Part IV of the Nineteenth Schedule), and shall have not less than 2.0 per centum of milk fat and not less than 9.0 per centum of milk solids-not-fat.
(2) No person shall sell a reconstituted milk product unless the label thereof carries a statement of the percentage of milk fat and milk solids-not-fat.
161. Standard for evaporated milk and declaration of origin when manufactured from milk other than cow’s milk
(1) Evaporated milk (unsweetened condensed milk) shall be the liquid product obtained by the partial removal of water only from milk, shall have not less than 7.5 per centum of milk fat and not less than 17.5 per centum of milk solids-not-fat, and may contain permitted stabilisers (see Part IV of the Nineteenth Schedule).
(2) When milk other than cow’s milk is used for the manufacture of the product or any part thereof, it shall be so designated along with such origin, for example “evaporated goat milk” or “evaporated cow and goat milk” or “evaporated goat and cow milk”, depending upon the proportion of the milk contents, the one in larger proportion being indicated first.
162. Standard for evaporated skimmed milk and declaration of origin when manufactured from milk other than cow’s milk
(1) Evaporated skimmed milk (evaporated skim milk, unsweetened condensed skimmed milk) shall be the product obtained by the partial removal of water only from skimmed milk, shall have not less than 20 per centum of milk solids, and may contain permitted stabilisers (see Part IV of the Nineteenth Schedule).
(2) When milk other than cow’s milk is used for the manufacture of the product or any part thereof, it shall be so designated along with such origin.
163. Standard for sweetened condensed milk and declaration of origin when manufactured from milk other than cow’s milk
(1) Sweetened condensed milk (condensed milk) shall be the product obtained by the partial removal of water only from milk with the addition of sugars, shall have not less than 8 per centum of milk fat and not less than 20 per centum of milk solids-not-fat, and may contain permitted stabilisers (see Part IV of the Nineteenth Schedule).
(2) When milk other than cow’s milk is used for the manufacture of the product or any part thereof, it shall be so designated along with such origin.
164. Standard for skimmed sweetened condensed milk and declaration of origin when manufactured from milk other than cow’s milk
(1) Skimmed sweetened condensed milk (skim sweetened condensed milk) shall be the product obtained by the partial removal of water only from skimmed milk with the addition of sugars, shall have not less than 24 per centum of milk solids, and may contain permitted stabilisers (see Part IV of the Nineteenth Schedule).
(2) When milk other than cow’s milk is used for the manufacture of the product or any part thereof, it shall be so designated along with such origin.
165. Standard for whole milk powder
(1) Whole milk powder (dried full cream milk, full cream milk powder, dry whole milk, milk powder, dried milk, dry milk, powdered milk or powdered whole milk) shall be the product obtained by the removal of water only from milk, after adjusting of fat and milk solids, if necessary, shall have not less than 26 and not more than 40 per centum of milk fat and not more than 5 per centum of water, and may contain permitted stabilisers (see Part IV of the Nineteenth Schedule) and added vitamins.
(2) Permitted emulsifiers (see Part IV of the Nineteenth Schedule) may be used in the case of powders for instant use.
(3) When milk, other than cow’s milk, is used for the manufacture of the product or any part thereof, it shall be so designated along with such origin.
166. Standard for partially skimmed milk powder and declaration of origin when manufactured from milk other than cow’s milk
(1) Partially skimmed milk powder (partly skimmed dried milk, partially skim milk powder, partly skim dried milk) shall mean the product obtained by the removal of water from partly skimmed milk, shall have not less than 1.5 and not more than 26 per centum of milk fat and not more than 5.0 per centum of water, and may contain permitted stabilisers (see Part IV of the Nineteenth Schedule).
(2) Permitted emulsifiers (see Part IV of the Nineteenth Schedule) may be used in the case of powders for instant use.
(3) When milk, other than cow’s milk, is used for the manufacture of the product or any part thereof, it shall be so designated along with such origin.
167. Standard for skimmed milk powder and declaration of origin when manufactured from milk other than cow’s milk
(1) Skimmed milk powder (skim milk powder, skim-milk powder, dry skim milk, dry skimmilk, dry skimmed milk, powdered skim milk, or powdered skimmilk, non-fat dry milk, dried skim milk) shall be the product obtained by the removal of water from skimmed milk, and shall have not more than 1.5 per centum of milk fat and not more than 5.0 per centum of water, and may contain permitted stabilisers (see Part IV of the Nineteenth Schedule).
(2) Permitted emulsifiers (see Part IV of the Nineteenth Schedule) may be used in the case of powders for instant use.
(3) When milk other than cow’s milk is used for the manufacture of the product or any part thereof it shall be so designated along with such origin.
168. Standard for, and labelling of, flavoured milk
(1) Flavoured milk shall be the pasteurised or sterilised liquid product made from milk, milk powder, milk fat, skim milk or skim milk powder, a flavouring preparation, and a sweetening agent; may contain a food colour (see Part III of the Nineteenth Schedule), a stabilising agent (see Part IV of the Nineteenth Schedule) and salt; and shall contain not less than 3.0 per centum of milk fat.
(2) Flavoured milk shall be labelled (naming the flavour) milk.
169. Standard for chocolate drink
Chocolate drink shall be the pasteurised or sterilised liquid product made from milk, skim milk, skim milk powder or milk fat, cocoa or chocolate, and a sweetening agent; may contain added lactose, a food colour (see Part III of the Nineteenth Schedule), a stabilising agent (see Part IV of the Nineteenth Schedule) or salt; and shall contain not less than 2.0 per centum of milk fat.
Malted milk or malted milk powder shall be the product made by combining milk with the liquid separated from the mash of ground barely malt and meal, may have added to it, in such a manner as to secure the full enzyme action of the malt extract, salt and sodium carbonate or potassium carbonate, may have water removed from it, and shall then contain not less than 7.5 per centum of milk fat and not more than 3.5 per centum of water.
171. Limits of bacteria and sediment in milk for sale for manufacture into dairy products
No person shall sell milk for manufacture into dairy products, if it contains more than 2,000,000 bacteria per millilitre or 2 milligrams of sediment for 450 millitres as determined by the prescribed method.
172. Manufacturer of dairy products not to purchase milk believed to contravene regulation 171
No manufacturer of dairy products shall purchase milk for manufacture into other dairy products if he has reason to believe it does not meet the requirements of regulation 171.
173. Standard for flavoured skim milk
(1) Flavoured skim milk shall be the product made from skim milk or skim milk powder, a flavouring preparation, and a sweetening agent; may contain food colour (see Part III of the Nineteenth Schedule), a stabilising agent (see Part IV of the Nineteenth Schedule), or salt; shall contain not more than 0.1 per centum of milk fat and not less than 8.0 per centum of milk solids-not-fat.
(2) Flavoured skim milk shall be labelled (naming the flavour) skim milk.
Cheese shall be the fresh or matured non-liquid product, obtained by draining after coagulation, of milk, cream, skimmed or partly skimmed milk, butter milk or a combination of some or all of these products; and may contain salt, seasoning, special flavouring materials, food colour, a firming agent and a Class III Preservative (see Part XIC of the Nineteenth Schedule).
175. Milk for manufacture of cheddar, etc., may be treated with hydrogen peroxide and catalase preparation
The milk used in the manufacture of cheddar, colby, granular, Swiss and washed curd cheese may be treated with hydrogen peroxide in an amount not exceeding 500 parts per million and a suitable catalase preparation in such amount that the catalase added does not exceed 20 parts per million, if this treatment is carried out in a manner that does not alter the characteristics of the cheese.
176. Label declaration of cheese for sale and prohibition from sale of cheese not made from pasteurised source unless stored
(1) No person shall sell any cheese, except cheddar cheese weighing 5 kilogram or more, unless the label thereof carries a statement of the variety or type of cheese.
(2) No person shall sell cheese that is not made from a pasteurised source, unless it has been kept, held or stored at a temperature of 1.6ºC or more for 60 days or more from the date of the beginning of the manufacturing process.
177. Standard for cheddar cheese
Cheddar cheese shall be the cheese made from the matted and milled curd of milk by the cheddar process, or from milk by another procedure that produces a finished cheese having the same physical and chemical properties as the cheese produced by the cheddar process; and shall contain, on the dry basis, not less than 50 per centum of milk fat.
178. Standard for recognised varieties of cheese and hard grating cheese
(1) The varieties or types of cheese listed in column 1 of the Third Schedule are those cheese recognised as belonging to those varieties or types, and shall contain, on the dry basis, not less than the percentage of milk fat set opposite thereto in column 2 of the said Schedule for that variety or type of cheese.
(2) Hard grating cheese shall contain not more than 34 per centum of moisture.
179. Standard for skim milk cheese
Skim milk cheese shall be the cheese, other than cottage cheese, that contains, on the dry basis, not more than 15 per centum of milk fat.
180. Standard for cream cheese
Cream cheese shall be the cheese made from milk to which cream has been added, with or without further processing; may contain not more than 0.5 per centum of stabilising agent (see Part IV of the Nineteenth Schedule); and shall contain not more than 55 per centum of moisture and, on the dry basis, not less than 65 per centum of milk fat.
181. Standard for process cheese, etc.
Process cheese, processed cheese, emulsified cheese, process cheese spread, processed cheese spread, and when made from a cream cheese base, process cream cheese, processed cream cheese, process cream cheese spread or processed cream cheese spread, shall be the food produced by comminuting or mixing one or more lots of cheese into a homogenous mass with the aid of emulsifying agents and a sufficient degree of heat to bring about pasteurisation in the manner described in regulation 150; and may contain water, solids derived from milk, food colour, seasoning, fruit, vegetable, relish, condiment, pH adjusting agent (see Part X of the Nineteenth Schedule) and a Class III Preservative (see Part XIC of the Nineteenth Schedule):
Provided that the finished product shall contain—
(a) in the case of a product manufactured from a cream cheese base with or without seasoning or condiment—
(i) not more than 55 per centum of moisture; or
(ii) on the dry basis, not less than 65 per centum of milk fat;
(b) in the case of a product manufactured from any cheese named in column 1 of Part I or Part II of the Third Schedule—
(i) not more than 43 per centum of moisture; or
(ii) on the dry basis, not less than 48 per centum of milk fat;
(c) in the case of a product manufactured from any other cheese base—
(i) not more than 43 per centum of moisture; or
(ii) on the dry basis, not less than 45 per centum of milk fat.
For the purposes of regulation 181 and 184, “relish” means chives, dates, horseradish, olives, onions, pickles, pimentos and pineapple or any combination thereof.
183. Standard for skim milk process cheese
Skim milk process cheese or skim processed cheese shall conform to the standard for process cheese except that it shall contain not more than 55 per centum of water and, on the dry basis, not more than 15 per centum of milk fat.
184. Standard for cottage cheese
Cottage cheese shall be the product, in the form of discrete curd particles, prepared from skim milk, evaporated skim milk or skim milk powder and harmless acid-producing bacterial cultures; may contain milk, cream, milk powder, rennet salt, calcium chloride, added lactose, pH adjusting agents, stabilising agents (see Part IV of the Nineteenth Schedule), relish, fruits or vegetables; and shall contain not more than 80 per centum of moisture.
185. Standard for creamed cottage cheese
Creamed cottage cheese shall be the cottage cheese containing cream or a mixture of cream with milk or skim milk or both, in such a quantity that the final product shall contain not less than 4.0 per centum of milk fat, and not more than 80 per centum of moisture.
186. Dairy products in preparation of cottage cheese to be from pasteurised source
All dairy products used in the preparation of cottage cheese shall be from a pasteurised source.
187. Limit for coliform bacteria in cottage cheese for sale
No person shall sell cottage cheese or creamed cottage cheese that contains more than 10 coaglase positive staphylococci per gram or any faecal coliform per gram as determined by the prescribed method.
188. Standard for butter and declaration of origin when obtained from origin other than cow
Butter shall be the fatty product derived exclusively from milk; may contain permitted food colours (see Part III of the Nineteenth Schedule), permitted neutralising salts for pH adjustment (see Part X of the Nineteenth Schedule) or harmless lactic acid producing bacterial cultures; and shall have not less than 80 per centum of milk fat, not more than 2.0 per centum of milk solids-not-fat, 3.0 per centum of salt and 16 per centum of water. When obtained wholly or partly from a milk origin other than a cow, butter shall be so designated along with such a word denoting the animal from which the milk has been derived.
Butter oil (ghee) shall be the product obtained exclusively from butter or cream and resulting from the removal of practically the entire water and solids-not-fat content, may contain Class IV Preservatives (antioxidants) (see Part XID of the Nineteenth Schedule), and shall have not less than 99.3 per centum of milk fat and not more than 0.5 per centum of water.
Cream shall be the pasteurised fatty liquid prepared from milk by separating the milk constituents in such a manner as to increase the milk fat content, shall contain not less than 35 per centum of milk fat, and not more than a total bacteria count of 100,000 per gram and not more than 10 coliform organisms per gram.
191. Standard for, and labelling of fat content in, reduced cream
(1) Reduced cream shall be the cream with a content of less than 18 per centum of milk fat.
(2) The label of reduced cream may specify the percentage of the fat content in it.
(1) Ice cream shall be the pasteurised frozen food made from ice cream mix by freezing; may contain cocoa or chocolate syrup, fruit, nuts or confections; and shall contain not less than 36 per centum of solids; 10 per centum of milk fat, 171 grams of solids per litre, not more than a total bacteria count of 100,000 per gram and 10 coliform organisms per gram as determined by the prescribed method.
(2) For the purpose of regulation 192, “ice cream mix” shall be the unfrozen pasteurised combination of cream milk or other milk products and sweetened with sugar, invert sugar, honey, dextrose, glucose, corn syrup or corn syrup solids; and may contain egg, a flavouring preparation, cocoa or chocolate syrup, a food colour (see Part III of the Nineteenth Schedule), pH adjusting agents (see Part X of the Nineteenth Schedule), a stabilising agent (see Part IV of the Nineteenth Schedule), and a sequestering agent and added lactose.
Dairy whip shall be the pasteurised frozen preparation of milk products and other food ingredients; may contain added food colour, pH adjusting agents, a stabilising agent and a sequestering agent (see Part XII of the Nineteenth Schedule); and shall contain not less than 10 per centum of milk solids-not-fat not more than a total bacteria count of 100,000 per gram and not more than 10 coliform organisms per gram.
Milk ice shall be the pasteurised frozen preparation of milk products and other food ingredients, may contain added food colour (see Part III of the Nineteenth Schedule), pH adjusting agents (see Part X of the Nineteenth Schedule), a stabilising agent (see Part IV of the Nineteenth Schedule), and a sequestering agent (see Part XII of the Nineteenth Schedule); shall contain not less than 10 per centum of milk solids, not more than a total bacteria count of 100,000 per gram and not more than 10 coliform organisms per gram.
195. Standard for ice confection
Ice confection shall be a pasteurised frozen preparation; may contain milk products or other food ingredients, added food colour, pH adjusting agents, a stabilising agent, and a sequestering agent (see Part XII of the Nineteenth Schedule); and shall contain not more than a total bacteria count of 100,000 per gram, and not more than 10 coliform organisms per gram.
Yoghurt shall be the coagulated pasteurised milk product obtained, by lactic acid fermentation through the action of Lactobacillus bulgaricus or Streptococcus thermophilus and, if desired, other suitable lactic acid producing cultures, from cream, concentrated or unconcentrated milk, partly skimmed milk or skimmed milk, with or without the addition of skimmed milk powder, concentrated whey, whey powder, cream, and sugars. Before lactic acid producing cultures are added, the mixture of dairy products to be so treated shall be pasteurised. Yoghurt may contain flavours, food colours (see Part III of the Nineteenth Schedule), stabilisers (see Part IV of the Nineteenth Schedule), pH adjusting agents (see Part X of the Nineteenth Schedule), and preservatives (see Part XI of the Nineteenth Schedule). It shall contain not less than 8.5 per centum of milk solids-not-fat and not less than 2.0 per centum of milk fat.
197. Standard for non-fat yoghurt
Non-fat-yoghurt shall be yoghurt but shall contain not more than 0.5 per centum of milk fat, and not less than 8.5 per centum of milk solids-not-fat.
FATS AND OILS
198. General standard for vegetable oils
Vegetable oils shall be derived from the botanical source after which they are named and indicated under the regulations for individual oils. They shall be free from foreign and rancid odour and taste. An addition of certain colours in oils (see regulations 115 to 122) is permitted for the purpose of standardising colours, as long as the added colours do not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be more than its actual value. Natural flavours and their identical synthetic equivalents, except those which are known to represent a toxic hazard, and other approved synthetic flavours are permitted for the purpose of restoring natural flavours lost in processing or for the purpose of standardising flavours, so long as the added flavours do not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be more than its actual value. Vegetable oils may contain permitted Class IV Preservatives (see Part XID of the Nineteenth Schedule), an antifoaming agent (see Part VIII of the Nineteenth Schedule), and crystallisation inhibitor (see Part VIII of the Nineteenth Schedule):
Provided that vegetable oils shall not contain any food additives or food colour when sold as virgin oils.
199. General standard for animal fats
Animal fats shall be the fats obtained entirely from animals healthy at the time of slaughter and fit for human consumption as certified by a competent authority. They may contain a Class IV Preservative (see Part XID of the Nineteenth Schedule).
200. General standard for refined oil or fat
Refined oil or fat shall be the product that has been subjected to a process of purification and neutralisation and may be, depending upon the virgin oils, subjected to a process of de- colourisation, deodourisation and winterisation.
Arachis oil (peanut oil, groundnut oil) shall be derived from groundnuts (the seeds of Arachis hypogaea L.), and shall have the composition and quality factors set out in the Fourth Schedule.
202. Standard for cottonseed oil
Cottonseed oil shall be derived from the seeds of various cultivated species of Gossypium, and shall have the composition and quality factors set out in the Fifth Schedule.
Maize oil shall be derived from maize germ (the embryo of Zea Mays L.), and shall have the composition and quality factors set out in the Sixth Schedule.
204. Standard for mustard-seed oil
Mustardseed oil shall be derived from the seeds of the white mustard (Sinapis alba L. synonym: Brassica hirta, Moench), the brown mustard (Brassica juncea (L.) Czern. and Coss), and the black mustard (Brassica nigra (L.) Koch), and shall have the composition and quality factors set out in the Seventh Schedule.
Olive oil shall be the oil obtained from the fruit of the olive tree (Olea europaea L.), and shall have the composition and quality factors set out in the Eighth Schedule.
206. Standard for rapeseed oil
Rapeseed oil (turnip rape oil, colza oil, ravision oil, sarson oil, toria oil) shall be derived from the seeds of Brassica campetris L., Brassica napus L., and Brassica tournefortti Gouan, and shall have the composition and quality factors set out in the Ninth Schedule.
207. Standard for safflower seed oil
Safflowerseed oil (safflower oil, carthamus oil, kurdee oil) shall be derived from safflower seeds (the seeds of Carthamus tinctorius L.), and shall have the composition and quality factors set out in the Tenth Schedule.
208. Standard for sesameseed oil
Sesameseed oil (sesame oil, gingelly oil, bene oil, benne oil, till oil, tillie oil) shall be derived from sesame seeds (the seeds of Sesamum indicum L.), and shall have the composition and quality factors set out in the Eleventh Schedule.
209. Standard for soya bean oil
Soya bean oil (soybean oil) shall be derived from soya beans (the seeds of Glycine max L., Merr), and shall have the composition and quality factors set out in the Twelfth Schedule.
210. Standard for sunflower-seed oil
Sunflowerseed oil (sunflower oil) shall be derived from sunflower seeds (the seeds of Helianthus annus L.), and shall have the composition and quality factors set out in the Thirteenth Schedule.
211. Standard for refined oil or mixture of refined oils
Refined oil or a mixture of refined oils, shall have the composition and quality factors set out in the Fourteenth Schedule.
212. Labelling of refined vegetable oil
If a refined oil is obtained from a single oil, it shall, in addition to the trade name, if any, be so stated on the label; for example, “Refined sunflowerseed oil”; and if it is entirely constituted of vegetable oils, a declaration that it is “a vegetable oil product” shall be suitably made on the label.
213. Label declaration of mixture of animal and vegetable fats for sale
No person shall sell a mixture of animal fat and vegetable fat unless the label of that mixture carries the declaration “Contains animal fat.”
Lard shall be the fat rendered from fresh, clean, sound fatty tissues from swine (Sus scrofa). The tissue shall not include bones, detached skin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings and the like, and shall reasonably be free from muscle tissues, and blood. Lard shall have its characteristic odour and taste and be free from foreign odours and tastes and, when subjected to processing may, as long as it is so declared on the label in a descending order of proportion, contain refined lard, lard stearine and hydrogenated lard, and shall have the composition and quality factors set out in the Fifteenth Schedule.
215. Standard for edible tallow
Edible tallow (dripping) shall be the product obtained by rendering the clean, sound, fatty tissues (including trimming and cutting fats), attendant muscles and bones of bovine animals (Bos taurus) or sheep (Ovis aries). It shall have its characteristic odour and taste, and be free from foreign odour and tastes. It shall have the composition and quality factors set out in the Sixteenth Schedule.
Shortening, other than butter or lard, shall be the food prepared from fats, oils or a combination of fats and oils; may be processed by hydrogenation; and may contain a Class IV Preservative (see Part XID of the Nineteenth Schedule), an anti-foaming agent (see Part VIII of the Nineteenth Schedule), stearly, monoglycaridyl citrate and other emulsifying agents (see Part IV of the Nineteenth Schedule), the use and limits of all of which shall be as prescribed in their respective schedules.
Margarine shall mean the food generally known as margarine, being an emulsion of edible oils and fats, with water or skimmed milk or other substances with or without the addition of colouring matter capable of being used for the same purpose as butter. It may contain preservatives (see Part XI of the Nineteenth Schedule) and emulsifying agents (see part IV of the Nineteenth Schedule); and shall contain not less than 80 per centum of fat, not more than 10 per centum of milk fat, not more than 16 per centum of water, not less than 2 per centum of sesame oil or, alternatively, 0.1 per centum of potato, wheat or corn starch, not less than 26 and not more than 33 international units per gram of vitamin A when determined by the prescribed method, and not less than 3 and not more than 4 international units of vitamin D per gram when determined by the prescribed method.
218. Labelling of container of margarine
The label of the container in which margarine is packed shall, on the principal display panel, legibly and very conspicuously bear the word, ‘MARGARINE’.
FLAVOURING PREPARATIONS
219. Standard for flavour extract or essence
(Naming the flavour) extract or (naming the flavour) essence shall be a solution in ethyl alcohol, glycerol, propylene glycol or any combination of these, of sapid or odorous principles, or both, derived from the plant after which the flavouring extract or essence is named, and may contain water, a sweetening agent (see regulations 337 to 343), food colour (see Part III of the Nineteenth Schedule), and a Class II Preservative or a Class IV Preservative (see Parts XIB and XID of the Nineteenth Schedule).
220. Standard for artificial or imitation extract or essence
Artificial (naming the flavour) extract, artificial (naming the flavour) essence, imitation (naming the flavour) extract or imitation (naming the flavour) essence, shall be a flavouring extract or essence except that the flavouring principles shall be derived in whole, or in part, from sources other than the aromatic plant after which it is named; and if such extract or essence is defined in these Regulations, the flavouring strength of the artificial or imitation extract or essence shall be not less than that of the extract or essence.
(Naming the flavour) flavour shall be a preparation, other than a flavouring preparation described in regulation 219, of sapid or odorous principles or both, derived from the aromatic plant after which the flavour is named; may contain a sweetening agent (see regulations 337 to 343), food colour (see Part III of the Nineteenth Schedule), Class II Preservative (see Part XIB of the Nineteenth Schedule), Class IV Preservative (see Part XID of the Nineteenth Schedule), a stabilising agent (see Part IV of the Nineteenth Schedule), an emulsifying agent (see Part IV of the Nineteenth Schedule), or a density adjusting agent (see Part VIII of the Nineteenth Schedule); and may have added to it water, ethyl alcohol, glycerol, propylene glycol and edible vegetable oil.
222. Standard for artificial or imitation flavour
Artificial (naming the flavour) flavour or imitation (naming the flavour) flavour, shall be a flavour, except that the flavouring principles may be derived in whole or in part from sources other than the aromatic plant after which it is named; and if such a flavour is defined in these Regulations, the flavouring strength of the artificial or imitation flavour shall be not less than that of the flavour.
223. Standard for fruit extract or essence naturally fortified
Notwithstanding regulations 219 and 221, a (naming the fruit) extract naturally fortified, (naming the fruit) essence naturally fortified or (naming the fruit) flavour naturally fortified shall be an extract, essence or flavour derived from the named fruit to which other natural extractives have been added, and 51 per centum of the flavouring strength shall be derived from the named fruit.
224. “Artificial” or “imitation” to be integral part of name in labelling of or advertisement for artificial flavouring preparation
On any label of or in any advertisement for any artificial or imitation flavouring preparation the word “artificial” or “imitation” shall be an integral part of the name of such flavouring preparation and in identical type, and identically displayed, with such name.
225. Standard for almond essence, extract or flavour
Almond essence, almond extract or almond flavour shall be the essence, extract or flavour derived from the kernels of the bitter almond, apricot or peach, and shall contain not less than 1.0 per centum by volume of volatile oil, and not more than one part per million of hydrocyanic acid.
226. Standard for anise essence, extract or flavour
Anise essence, anise extract or anise flavour shall be the essence, extract or flavour derived from natural or terpeneless oil of anise, and shall correspond, in flavouring strength, to an alcoholic solution containing not less than 3.0 per centum by volume of oil of anise, the volatile oil obtained from the fruit of Pimpinella anisum L., or Illicium verum Hook.
227. Standard for celery seed essence, extract or flavour
Celery seed essence, celery seed extract or celery seed flavour shall be the essence, extract or flavour derived from celery seed, or oil of celery seed, or terpeneless oil of celery seed, and shall correspond, in flavouring strength, to an alcoholic solution containing not less than 0.3 per centum by volume of volatile oil of celery seed.
228. Standard for cassia essence, extract, cinnamon essence, extract, flavour, or cinnamon flavour
Cassia essence, cassia extract, cassia cinnamon essence, cassia cinnamon extract, cassia flavour or cassia cinnamon flavour shall be the essence, extract or flavour derived from natural or terpeneless oil, obtained from leaves and twigs of Cinnamomum cassia L., containing not less than 80 per centum of cinnamic aldehyde, and shall correspond, in flavouring strength, to an alcoholic solution containing not less than 2.0 per centum by volume of volatile oil of cassia cinnamon.
229. Standard for Ceylon cinnamon essence, extract or flavour
Ceylon cinnamon essence, Ceylon cinnamon extract or Ceylon cinnamon flavour shall be the essence, extract or flavour derived from the volatile oil obtained from the bark of Cinnamomum zeylanicum Nees, and shall contain not less than 2.0 per centum by volume of oil of Ceylon cinnamon and 65.0 per centum of cinnamic aldehyde and not more than 10.0 per centum of eugenol.
230. Standard for clove essence, extract or flavour
Clove essence, clove extract or clove flavour shall be the essence, extract or flavour derived from the volatile oil obtained from clove buds, and shall contain not less than 2.0 per centum by volume of oil of clove.
231. Standard for ginger essence, extract or flavour
Ginger essence, ginger extract or ginger flavour shall be the essence, extract or flavour derived from ginger, and shall contain, in 100 millilitres, the alcohol-soluble matter from not less than 20 grams of ginger.
232. Standard for lemon essence, extract or flavour
Lemon essence, lemon extract or lemon flavour shall be the essence, extract or flavour prepared from natural or terpeneless oil of lemon or from lemon peel, and shall contain not less than 0.2 per centum of citral derived from oil of lemon.
233. Standard for nutmeg essence, extract or flavour
Nutmeg essence, nutmeg extract or nutmeg flavour shall be the essence, extract or flavour prepared from natural or terpeneless oil of nutmeg, and shall correspond, in flavouring strength, to an alcoholic solution containing not less than 2.0 per centum by volume of oil of nutmeg.
234. Standard for orange essence, extract or flavour
Orange essence, orange extract or orange flavour shall be the essence, extract or flavour prepared from sweet orange peel, oil or sweet orange or terpeneless oil of sweet orange, and shall correspond, in flavouring strength, to an alcoholic solution containing 5.0 per centum by volume of oil of sweet orange, the volatile oil obtained from the fresh peel of Citrus aurantium L., that shall have an optical rotation, at a temperature of 25ºC, of not less than +95º, using a tube 100 millimetres in length.
235. Standard for peppermint essence, extract or flavour
Peppermint essence, peppermint extract or peppermint flavour shall be the essence, extract or flavour prepared from peppermint or oil of peppermint, obtained from the leaves and flowering tops of Mentha piperita L., or of Mentha arvensis De. C., var. piperascens Holmes, and shall correspond, in flavouring strength, to an alcoholic solution of not less than 3 per centum by volume of oil of peppermint, containing not less than 50 per centum of free and combined menthol.
236. Standard for rose essence, extract or flavour
Rose essence, rose extract or rose flavour shall be the essence, extract or flavour prepared from the volatile oil obtained from the petals of rose and shall contain not less than 0.4 per centum by volume of attar of rose.
237. Standard for savory essence, extract or flavour
Savory essence, savory extract or savory flavour shall be the essence, extract or flavour prepared from savory or oil of savory, and shall contain not less than 0.35 per centum by volume of oil of savory.
238. Standard for spearmint essence, extract or flavour
Spearmint essence, spearmint extract or spearmint flavour shall be the essence, extract or flavour prepared from spearmint or from oil of spearmint, obtained from the leaves and flowering tops of Mentha spicata L., and Mentha cardiaca, and shall contain not less than 3.0 per centum by volume of oil of spearmint.
239. Standard for sweet basil essence, extract or flavour
Sweet basil essence, sweet basil extract or sweet basil flavour shall be the essence, extract or flavour prepared from sweet basil or from oil of sweet basil, obtained from the leaves and tops of Ocymum basilicum L., and shall contain not less than 0.1 per centum by volume of oil of sweet basil.
240. Standard for sweet marjoram essence, extract or flavour
Sweet marjoram essence, sweet marjoram extract or sweet marjoram flavour or marjoram flavour shall be the essence, extract or flavour prepared from marjoram or from oil of marjoram, and shall contain not less than 1.0 per centum by volume of oil of marjoram.
241. Standard for thyme essence, extract or flavour
Thyme essence, thyme extract or thyme flavour shall be the essence, extract or flavour prepared from thyme or from oil of thyme, and shall contain not less than 0.2 per centum by volume of oil of thyme.
242. Standard for vanilla essence, extract or flavour
Vanilla essence, vanilla extract or vanilla flavour shall be the essence, extract or flavour prepared from the vanilla bean, the dried, cured fruit of Vanilla planifolia Andrews, or Vanilla tahitensis J. W. Moore, shall contain, in 100 millilitres, regardless of the method of extraction, at least the quantity of soluble substances in their natural proportions that are extractable by the prescribed method from not less than 10 grams of vanilla beans, where such beans contain 25 per centum or less of moisture, and not less than 7.5 grams of vanilla beans, on the moisture- free basis, where such beans contain more than 25 per centum of moisture; and shall, notwithstanding regulations 219 and 221, contain no added colour.
243. Standard for wintergreen essence, extract or flavour
Wintergreen essence, wintergreen extract or wintergreen flavour shall be the essence, extract or flavour prepared from oil of wintergreen, the volatile oil distilled from the leaves of Gaultheria procumbens L., or from Betula lenta L., and shall contain not less than 3.0 per centum by volume of oil of wintergreen.
FRUITS, VEGETABLES AND THEIR PRODUCTS
For the purposes of regulations 245 to 281, unless the context otherwise requires—
“acid ingredient” means citric, malic, tartaric or lactic acid; lemon or lime juice; or vinegar;
“fruit juice” means the unfermented liquid expressed from sound, ripe, fresh fruit, and includes any such liquid that is heat-treated and chilled;
“sweetening ingredient” means sugar, invert sugar, dextrose, in dry or liquid form, or a combination of not less than 75 per centum of sugar, invert sugar or dextrose and not more than 25 per centum of liquid glucose, calculated on the dry basis.
245. Standard for canned vegetable
Canned (naming the vegetable) shall be the product obtained by heat processing in an appropriate manner before or after being sealed in a container so as to prevent spoilage of the named fresh vegetable after it has been properly prepared, and it may contain sugar, invert sugar or dextrose, in a dry or liquid form, salt, a firming agent (see Part VI of the Nineteenth Schedule), if declared by name on the label, and other suitable ingredients which are not food additives, or food colours as specified in the Nineteenth Schedule or, if the ingredients are food additives, their use shall conform to the limits specified in the Nineteenth Schedule and, if they are food colours, their use and limits shall be as prescribed in Part I of the Seventeenth Schedule.
246. Standard for frozen vegetable
Frozen (naming the vegetable) shall be the product obtained by freezing the named fresh vegetable after it has been properly prepared and subjected to a blanching treatment and may contain added sugar, suitable flavourings and salt, if such addition is declared on the label.
247. Standard for canned tomatoes
Canned tomatoes shall be the product prepared from washed ripened tomatoes conforming to the characteristics of the fruit of Lycopersicum esculentum P. Mill, of red or reddish varieties (cultivars) which are clean, substantially sound and packed with or without a suitable liquid packing medium (other than added water) and spice or other seasoning ingredients appropriate to the product and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. The tomatoes shall have had the stems and calices removed and, except where the internal core is insignificant as to texture and appearance, have been cored, and may contain sugar, invert sugar or dextrose, in a dry form, salt, a firming agent, namely, calcium chloride or other suitable calcium salts (see Part VI of the Nineteenth Schedule), and citric, acetic, lactic, malic or tartaric acid, and shall contain not less than 50 per centum of drained tomatoes as determined by the prescribed method.
248. Added salt and firming agent in canned tomatoes to be declared on label
The label of canned tomatoes shall carry a declaration of added salt and firming agent, and the name of added ingredients, such as citric or acetic acid, sugar, invert sugar, dextrose, etc.
249. Standard for tomato juice
Tomato juice shall be the pasteurised liquid containing a substantial portion of fine tomato pulp, extracted from sound, ripe, whole tomatoes from which all stems and skins, seeds or other coarse or hard objectionable portions have been removed, and may contain salt, and shall contain not less than 6 per centum of tomato solids, determined by the refractometer at 20ºC, uncorrected for acidity and read as degree brix on the International Sucrose Scale.
250. Added salt in tomato juice to be declared on label
The label for tomato juice shall carry a declaration of added salt.
251. Standard for tomato paste
Tomato paste shall be the product made by evaporating a portion of the water from tomato juice obtained from sound tomato trimmings, may contain salt and Class II Preservatives (see Part XIB of the Nineteenth Schedule), and shall contain not less than 24 per centum of tomato solids as determined by the prescribed method.
252. Standard for concentrated tomato paste
Concentrated tomato paste shall be the tomato paste containing not less than 32 per centum of tomato solids as determined by the prescribed method.
[Am by SI 38 of 1992.]
Tomato pulp (tomato puree) shall be the heat-processed product made from concentrated tomato juice from whole, ripe tomatoes or sound tomato trimmings, and may contain salt and a Class II Preservative (see Part XIB of the Nineteenth Schedule). It shall contain not less than 8 per centum and not more than 24 per centum of tomato solids.
254. Added salt in tomato paste, tomato pulp, tomato puree or concentrated tomato paste to be declared on label
The label for tomato paste, tomato pulp, tomato puree or concentrated tomato paste, shall carry a declaration of added salt.
255. Standard for tomato catsup, etc.
Tomato catsup, cutsup, ketchup, tomato relish or tomato sauce or products whose common names are variants of the word catsup shall be the heat-processed product made from the juice of red-ripe tomatoes or sound tomato trimmings from which skins and seeds have been removed; shall contain vinegar, salt and seasoning; sugar, invert sugar, glucose or dextrose, in a dry or liquid form; and not less than 6 per centum of tomato solids; and may contain a Class II Preservative (see Part XIB of the Nineteenth Schedule), and a food colour (see Part III of the Nineteenth Schedule).
256. Label declaration of catsup manufactured from tomato trimmings or products therefrom
Where tomato trimmings or tomato products made from tomato trimmings are used in the manufacture of a catsup, the label shall carry a declaration of the use of such materials.
257. Limit for mould filaments in canned tomatoes, tomato juice or vegetable juice for sale
No person shall sell canned tomatoes, tomato juice or a vegetable juice that contains mould filaments in more than 25 per centum of the microscopic fields when examined by the prescribed method.
258. Limit for mould filaments in tomato puree, tomato paste, tomato pulp or tomato catsup for sale
No person shall sell tomato puree, tomato paste, tomato pulp or tomato catsup that contains mould filaments in more than 50 per centum of the microscopic fields when examined by the prescribed method.
259. Standard for pickles or relishes
Pickles or relishes shall be the product prepared from vegetables or fruit with salt and vinegar, and may contain spices, seasonings, sugar, invert sugar, dextrose or glucose, in a dry or liquid form, a food colour (see Part III of the Nineteenth Schedule), a Class II Preservative (see Part XIB of the Nineteenth Schedule), a firming agent (see Part VI of the Nineteenth Schedule), polyoxythylene (20) sorbitan monooleate in an amount not exceeding 0.05 per centum , lactic acid, vegetable oils, and in the case of relishes and mustard pickles, an approved thickening agent (see Part IV of the Nineteenth Schedule).
260. Standard for canned fruits
Canned (naming the fruit) shall be the product obtained from the named fresh fruit after it has been properly prepared and subsequently processed by heat in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage, and may contain sugar, invert sugar, dextrose or glucose, in a dry or liquid form, and food additives whose use and limits shall conform to those specified in the Nineteenth Schedule and, if they are food colours, their use and limits shall be as prescribed in Part II of the Seventeenth Schedule.
261. Standard for frozen fruits
Frozen (naming the fruit) shall be the product obtained by freezing the named fresh fruit after it has been properly prepared, and may contain sugar, invert sugar, dextrose or glucose, in a dry or liquid form, ascorbic acid, to prevent discolouration, and in the case of frozen sliced apples, a firming agent (see Part VI of the Nineteenth Schedule), and sulphurous acid.
262. Label declaration of canned or frozen fruit packed in syrup
The label of canned or frozen fruit packed in syrup shall be so declared.
263. Sweetening ingredient in frozen fruit packed in sugar, invert sugar dextrose or glucose to be declared on label
The label of frozen fruit packed in sugar, invert sugar, dextrose or glucose, in a dry form, shall carry a declaration of each sweetening ingredient added.
264. Label declaration of frozen fruit containing added ascorbic acid
The label of frozen fruit containing added ascorbic acid shall carry the statement “Contains ascorbic acid to prevent discolouration”.
265. Food additives on canned or frozen fruit to be declared on label
The label of canned or frozen fruit shall carry a declaration of any food additives.
(Naming the fruit) juice shall be the juice obtained from the named fruit and may contain sugar, invert sugar or dextrose, in a dry form, and a Class II Preservative (see Part XIB of the Nineteenth Schedule).
267. General standard for fruit juices
Notwithstanding regulation 266, the fruit juice prepared from any fruit named in any regulations 268 to 274 shall conform to the standard prescribed for that fruit juice in that regulation.
Apple juice shall be the fruit juice obtained from apples, may contain a Class II Preservative (see Part XIB of the Nineteenth Schedule) and ascorbic acid, shall have not less than 10 per centum of soluble solids as determined by the refractometer at 20ºC and read as degrees brix on the international sucrose scales, and not exceeding 0.4 gram per kilogram of volatile acid expressed as acetic acid.
Grape juice shall be the fruit juice obtained from grapes, may contain citric acid, sugar, invert sugar or dextrose in a dry form, a Class II Preservative (see Part XIB of the Nineteenth Schedule), and ascorbic acid, shall have not less than 15 per centum of soluble solids as determined by the refractometer at 20ºC and read as degrees brix on the international sucrose scales, and not exceeding 0.4 gram per kilogram of volatile acid expressed as acetic acid.
270. Standard for grapefruit juice
Grapefruit juice shall be the fruit juice obtained from grapefruit, may contain sugar, invert sugar or dextrose in a dry form and a Class II Preservative (see Part XIB of the Nineteenth Schedule), and shall contain, exclusive of added sweetening agents, not less than 9 per centum of soluble solids as determined by the refractometer at 20ºC and read as degrees brix on the international sucrose scales.
Lemon juice shall be the fruit juice prepared from lemons, shall contain not less than 6 per centum of soluble lemon solids as determined by the refractometer at 20ºC and read as degrees brix on the international sucrose scales, and the total titratable acidity of lemon juice shall be not less than 4.5 per centum expressed as anhydrous citric acid.
272. Standard for lime juice or lime fruit juice
Lime juice or lime fruit juice shall be the fruit juice obtained from limes, may contain sugar, invert sugar or dextrose in a dry form and a Class II Preservative (see Part XIB of the Nineteenth Schedule), shall contain, exclusive of added sweetening agents, soluble solid contents of not less than 6.0 per centum as determined by the refractometer at 20ºC and read as degrees brix on the international sucrose scales, and the total titratable acidity of lime juice shall be not less than 4.5 per centum expressed as anhydrous citric acid.
273. Standard for orange juice
Orange juice shall be the fruit juice obtained from oranges; shall contain, exclusive of added sweetening agents, not less than 10 per centum of soluble solids as determined by the refractometer at 20ºC on the international sucrose scales; may contain sugar, invert sugar or dextrose, in a dry form, and a Class II Preservative (see Part XIB of the Nineteenth Schedule); have the pulp and natural orange oil content adjusted in accordance with good manufacturing practice; and may have added the natural orange juice flavour lost during processing.
274. Standard for pineapple juice
Pineapple juice shall be the fruit juice obtained from pineapple; may contain sugar, invert sugar or dextrose, in a dry form, a Class II Preservative (see Part XIB of the Nineteenth Schedule), and ascorbic acid; and shall contain, exclusive of sweetening agents, not less than 10 per centum of soluble solids as determined by the refractometer at 20ºC on the international sucrose scales.
275. Standard for carbonated fruit juice
Carbonated (naming the fruit) juice or sparkling (naming the fruit) juice shall be the named fruit juice impregnated with carbon dioxide under pressure and shall contain a minimum of 3.0 per centum of the fruit obtained from the named fruit.
[Am by SI 40 of 1992.]
276. Standard for concentrated fruit juice
Concentrated (naming the fruit) juice shall be fruit juice that has been concentrated to at least one-half its original volume by the removal of water, and may contain ascorbic acid, food colour (see Part III of the Nineteenth Schedule), sugar, invert sugar or dextrose, in a dry form, and a Class II Preservative (see Part XIB of the Nineteenth Schedule).
(1) (Naming the fruit) jam shall be the product obtained by processing fruit, fruit pulp, or canned fruit, by boiling to a suitable consistency with water and a sweetening ingredient; shall contain not less than 40 per centum of the named fruit and 65 per centum of water soluble solids as estimated by the refractometer; and may contain such amount of added pectin, or acid ingredients, as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit, a Class II Preservative (see Part XIB of the Nineteenth Schedule) and an antifoaming agent (see Part VIII of the Nineteenth Schedule).
(2) In this regulation, “fruit” includes ginger, rhubarb and marrow.
278. Standard for citrus fruit marmalade
(Naming the citrus fruit) marmalade shall be the product obtained by processing a combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient, shall contain not less than 65 per centum of water soluble solids as estimated by the refractometer, and may contain such amount of acid ingredients as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit, a pH adjusting agent (see Part X of the Nineteenth Schedule), an antifoaming agent (see Part VIII of the Nineteenth Schedule), and pectin.
(Naming the fruit) jelly shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient; shall contain not less than 65 per centum of water soluble solids as estimated by the refractometer; and may contain such amount of added pectin, or acid ingredients as reasonably compensates for any deficiency of the natural pectin content or acidity of the named fruit, a pH adjusting agent (see Part X of the Nineteenth Schedule), and an antifoaming agent (see Part VIII of the Nineteenth Schedule).
Lemon curd shall be the product manufactured by boiling together, cornflour or wheat flour, margarine or butter, egg, citric acid, oil of lemon, food colour (see Part III of the Nineteenth Schedule) and water, and shall contain not less than 65 per centum of soluble solids.
GELLING AGENTS
Mincemeat shall be the product manufactured by mixing together, without heating, apples, dried fruits, mixed peel, sugar, suet, acetic acid, flavouring preparations and salt, and shall contain not less than 65 per centum of soluble solids.
Gelatin or edible gelatin shall be the protein produced by partial hydrolysis of collagen in skin, tendons, ligaments and bones of animals; may contain sulphurous acid or its salts; shall dissolve completely in warm water to get a clear translucent collodial solution which sets to a jelly when cooled to and maintained at 15.5º for two hours; and shall contain, on the dry basis, not more than 2.0 per centum of total ash, less than 10,000 total plate count per gram and a nil coliform count in 1.0 gram.
Agar or agar-agar shall be the dried, purified, mucilaginous food obtained by aqueous extraction of seaweeds of the species Gelidium, shall contain, on the dry basis, not more than 7.0 per centum of total ash and 1.0 per centum of ash insoluble in hydrochloric acid and shall yield, with water, a practically colourless and tasteless solution.
GRAIN AND BAKERY PRODUCTS
Flour shall be the food prepared by the grinding of cleaned milling grades of wheat, and bolting through cloth having openings not larger than those of woven nylon or wire cloth having an aperture of 180 microns, and free from bran coat and germ to such an extent that it does not exceed 1.20 per centum of ash, calculated on a moisture-free basis. It shall have not more than 15.0 per centum of moisture, and may contain malted wheat flour, malted barley flour in an amount not exceeding 1.0 per centum of the weight of the flour, and food additives the use and limits of which shall conform to those specified in regulations 325 to 334.
285. Standard for enriched flour
Enriched flour shall be the flour to which has been added thiamine, riboflavin, nicotinic acid and iron in a harmless carrier and in such amounts that one kilogram of enriched flour shall contain not less than 4.5 milligrams and not more than 5.5 milligrams of thiamine, not less than 2.7 milligrams and not more than 3.3 milligrams of riboflavin, not less than 35.5 milligrams and not more than 44.4 milligrams of nicotinic acid or niacinamide, not less than 28.9 milligrams and not more than 36.7 milligrams of iron, and may contain calcium carbonate in an amount that will provide in one kilogram of enriched flour not less than 1,111 milligrams and not more than 1,444 milligrams of calcium.
286. Standard for whole wheat meal
Whole wheat meal (whole wheat flour) shall be the food prepared by the grinding and bolting of cleaned, milling grades of wheat from which a part of the outer bran or epidermis layer may have been separated; shall contain the natural constituents of the wheat berry to the extent of not less than 95 per centum of the total weight of the wheat from which it is milled, have not less than 1.25 per centum and not more than 2.25 per centum of ash, calculated on a moisture-free basis, and not more than 15.0 per centum of moisture and such a degree of fineness that not less than 90 per centum of it bolts freely through a 2,380 micron sieve, and less than 50 per centum of it through an 840 micron sieve, and may contain malted wheat flour, malted barley flour in an amount not exceeding 1.0 per per centum of the flour, and food additives the use and limits of which shall conform to those specified in regulations 325 to 334.
287. Standard for crushed wheat
Crushed wheat shall be the food prepared by so crushing clean wheat that 40 per centum or more of it passes through a 2,380 micron sieve and less than 50 per centum of it through an 840 micron sieve, the proportions of the natural constituents of such wheat, other than moisture, remaining unaltered, and shall have not less than 1.25 per centum and not more than 2.25 per centum of ash, calculated on a moisture-free basis. It shall have not more than 15.5 per centum of moisture.
288. Standard for cracked wheat
Cracked wheat shall be the food prepared by so cracking or cutting cleaned wheat into angular fragments that not less than 90 per centum of it passes through a 2,380 micron sieve and not more than 20 per centum of it through an 840 micron sieve, the proportions of the natural constituents of such wheat, other than moisture, remaining unaltered and shall have not less than 1.25 per centum and not more than 2.25 per centum of ash, calculated on a moisture- free basis. It shall have not more than 15.5 per centum of moisture.
289. Standard for self-raising flour
Self-raising flour shall be an intimate mixture of flour and sodium bicarbonate and one or more of the acid reacting substances, namely, monocalcium phosphate, sodium acid pyrophosphate, or sodium aluminium phosphate, may be seasoned with common salt, and shall evolve not less than 0.4 per centum of carbon dioxide when tested by the prescribed method.
290. Standard for maize roller meal
Maize roller meal (mealie meal) shall be the product obtained by grinding and bolting cleaned milling grades of maize such that not less than 95 per centum of it passes through a mesh of 800 microns aperture, and shall have not more than 15.0 per centum of moisture, not more than 4.5 per centum of maize oil, not more than 2.0 per centum of crude fibre, not more than 1.5 per centum of total ash, not more than 0.3 per centum of ash insoluble in hydrochloric acid and not more than 0.1 per centum alcoholic acid expressed as sulphuric acid.
[Am by SI 37 of 1992, 93 of 1992.]
291. Standard for maize breakfast food
Maize breakfast food (degerminated maize meal) shall be the product obtained by grinding and bolting cleaned milling grades of degerminated maize from which a portion of the bran and germ has been removed and not less than 95 per centum of which passes through a wire mesh sieve of 800 microns aperture, and shall have not more than 15.0 per centum of moisture, not more than 3.0 per centum of maize oil, not more than 1.5 per centum of crude fibre, not more than 1.0 per centum of total ash, not more than 0.2 per centum of ash insoluble in hydrochloric acid and not more than 0.1 per centum alcoholic acid expressed as sulphuric acid.
[Am by SI 39 of 1992, 93 of 1992.]
Maize flour shall be the product obtained by grinding and bolting cleaned milling grades of maize such that not less than 95 per centum of it passes through a wire mesh of 180 microns aperture, and shall have not more than 15.0 per centum of moisture, not more than 3.0 per centum of maize oil, not more than 1.0 per centum of crude fibre, not more than 1.0 per centum of total ash and not more than 0.2 per centum of ash insoluble in hydrochloric acid.
293. Standard and label declaration for maize rice
Maize rice shall be the product obtained by grinding and bolting cleaned milling grades of maize such that not less than 95 per centum of it passes through a mesh of 2,380 microns and not more than 10 per centum of it passes through a mesh of 1,800 microns, and shall have not more than 15.0 per centum of moisture, not more than 1.5 per centum of maize oil, not more than 1.0 per centum of crude fibre, not more than 1.0 per centum of total ash, and not more than 0.2 per centum of ash insoluble in hydrochloric acid; and the main panel of the label shall carry the words, “an entirely maize product”.
Maize samp shall be the product obtained by degerminating cleaned milling grades of maize and removal of bran and germ such that not more than 10 per centum of it passes through a mesh of 2,380 microns and shall have not more than 15.0 per centum of moisture, not more than 2.0 per centum of maize oil, not more than 1.0 per centum of crude fibre, not more than 0.5 per centum of total ash, and not more than 0.1 per centum of acid insoluble ash.
Rice shall be the dehulled, or dehulled and polished seed of the rice plant (Oryz sativa), and may contain glucose.
Bread or white bread shall be the food made by baking a yeast-leavened dough prepared with flour and water; and may contain salt, shortening, lard, butter or margarine, milk or milk product, whole egg, egg-white, egg-yolk (fresh, dried or frozen), a sweetening agent, malt syrup, malt extract or malt flour, inactive dried yeast of the genus Saccharomyces cerevisiae in an amount not greater than 2 parts by weight for each 100 parts of flour used, oatmeal, maize flour, cassava flour, potato flour, rice flour, soya-bean flour, barley flour, vegetable flours, maize starch, cassava starch, potato starch, wheat starch, any of which may be wholly or partially dextrinised, in an amount not greater than 5 parts by weight of all such additions for each 100 parts of flour, vinegar, acetic acid or citric acid, a Class III Preservative (see Part XIC of the Nineteenth Schedule), and food additives (see the Nineteenth Schedule) the use and limits of which shall conform to those specified in regulations 325 to 334.
297. Standard for enriched bread
Enriched bread or enriched white bread shall be the bread baked from a yeast-leavened dough, and shall contain, for each 100 parts of flour used, not less than 2 parts by weight of skim milk solids, or 4 parts by weight of dried whey powder, and in each kilogram, not less than 2.4 milligrams and not more than 5.3 milligrams of thiamine, not less than 1.8 milligrams and not more than 4.0 milligrams of riboflavin, not less than 22.2 milligrams and not more than 33.3 milligrams of nicotinic acid or niacinamide, and not less than 18.0 milligrams and not more than 27.7 milligrams of iron.
Brown bread shall be the bread made by the use of whole wheat meal and bran and which has acquired a brown colour.
299. Bread for sale to be wrapped, and bakery product for sale to be contained
(1) Bread for sale shall be wrapped, and bakery product for sale shall be contained, in such a manner as to be adequately protected from contamination. Wrapping material or container which is not clean or which is liable to contaminate the bread or bakery product and, in particular (without prejudice to the generality of the foregoing), any printed material, other than printed material designed exclusively for wrapping or containing food, shall not be used for wrapping bread or containing any such bakery product.
(2) For the purpose of this regulation, “adequate” shall have the meaning assigned thereto in regulation 410.
For the purposes of regulations 301 to 323, unless the context otherwise requires—
“animal” means any animal used as food, but does not include marine and fresh water animals or poultry;
“filler” means—
(a) flour or meal prepared from grain, wheat tube or soyabeans, including soya protein isolates;
(b) bread, biscuits, or bakery products, but not those containing or made with a legume;
(c) milk powder, skim milk powder, buttermilk powder, whey powder or caseinates (potassium. sodium or calcium);
“lean meat content” means the total weight of lean meat free from visible fat, when raw or after curing or after any other similar processing, contained in any canned meat product expressed as a percentage of the total weight of that product;
“meat content” means the total weight of meat, when raw or after curing or after any other similar processing, contained in any canned meat product expressed as a percentage of the total weight of that product.
Meat shall be the edible part of the skeletal muscle of an animal that was healthy at the time of slaughter, and may contain an accompanying and overlaying fat together with portions of skin, sinew, nerve and blood vessels that normally accompany the muscle tissue and are not separated from it in the process of dressing but, subject to regulation 320, does not include muscle found in the lip, snout, scalp or ear.
302. Standard for meat by-product
Meat by-product shall be any edible part of an animal, other than meat, that has been derived from one or more animals that were healthy at the time of slaughter.
303. Meats, meat by- products or preparations adulterated if certain preservatives and colours present therein
Meats, meat by-products or preparations thereof are adulterated if any of the following substances or class of substances are present therein or have been added thereto:
(a) preservatives, other than those provided for in regulations 300 to 323; and
(b) colours, other than those provided for in regulations 300 to 323.
304. Standard for prepared meat or prepared meat by-product
Prepared meat or prepared meat by-product shall be meat or meat by-product respectively, whether comminuted or not, to which has been added any other ingredient permitted by these Regulations, or which has been preserved, canned or cooked and, in the case of prepared hams, may contain shoulders, butts, picnics, and backs, and gelatin and, in the case of partially defatted pork fatty tissues, or partially defatted beef fatty tissues and a Class IV Preservative (see Part XID of the Nineteenth Schedule).
305. Labelling of food consisting of meat or meat by-product, etc.
A food that consists wholly or in part of a meat by-product or a prepared meat by-product shall be labelled with the words, “meat by-product”, or with the name of the meat by-product.
306. Composition of pumping or cover pickle and dry cure used in curing preserved meat or preserved meat by-product
Pumping pickel, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product may contain preservatives as prescribed in Part XI of the Nineteenth Schedule, citric acid, sodium citrate or vinegar, dextrose or glucose, salt, spices or seasoning, sodium bicarbonate or sodium hydroxide, in the case of pumping pickle for cured pork and beef cuts, such disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate, as shall result in the finished product contain-ing not more than 3,000 milligrams per kilogram expressed as P2O5, in the case of pumping pickle for cured beef briskets, enzymes, and in the case of dry cure, an anticaking agent (see Part I of the Nineteenth Schedule) or a humectant (see Part VIII of the Nineteenth Schedule).
307. Prohibition from selling as food, dead animal
No person shall sell as food a dead animal or any part thereof.
308. Prohibition from selling as food, meat or meat by-products or preparations from dead animal
No person shall sell as food, meat, meat by-products, preparations containing meat or meat derivatives obtained, prepared or manufactured from a dead animal.
309. Definition of dead animal
For the purposes of regulations 307 and 308, “dead animal” means a dead animal that was not killed for the purpose of food in accordance with the commonly accepted practice of killing animals for the purpose of food, or was affected with disease at the time it was killed and which disease, in the opinion of veterinarians, renders it unfit for use as meat.
310. Meat, meat product or meat preparation packed in hermetically sealed container for sale to be heat-processed
Subject to the provision of regulation 311, no person shall sell a meat, meat by-product or any preparation thereof packed in a hermetically sealed container unless it has been heat- processed, after or at the time of sealing, at a temperature and for a time sufficient to prevent the survival of any pathogenic micro-organism.
311. Conditions under which meat packed in hermetically sealed container and not complying with regulation 310 may be sold
Notwithstanding regulation 310, meat, meat by-product or any preparation thereof, packed in a hermetically sealed container that has not been processed as required by regulation 310, may be sold if it has been stored continuously under refrigeration at a temperature lower than 4ºC the label thereof carrying a statement on the main panel to the effect that the product is perishable and that it shall be kept refrigerated at a temperature lower than 4ºC; or has been maintained continuously in the frozen state, the label thereof carrying a statement on the main panel to the effect that the product is perishable and that it shall be kept frozen; or contains preservatives as specified in Part XI of the Nineteenth Schedule, has been heat-processed, after or at the time of sealing, at a temperature and for a time sufficient to prevent the formation of any bacterial toxins; or has been subjected to a dehydration procedure in accordance with good manufacturing practice; or has a pH of 4.4 or less.
312. Standard for minced beef or ground beef
Minced beef or ground beef shall be comminuted beef meat and shall contain not more than 20 per centum of fat:
Provided that where the produce is represented by any means whatsoever as being lean, it shall contain not more than 10 per centum of fat.
313. Limits for filler, meat binder, etc., and moisture in prepared meat or prepared meat by-product for sale
No person shall sell prepared meat or prepared meat by-product, except black pudding, and white pudding, that contains more than that amount of filler, meat binder or other ingredient, that is represented by 4 per centum of reducing sugars, calculated as dextrose, as determined by the prescribed method, or 60 per centum of moisture where such prepared meat or prepared meat by-product contains filler.
314. Standard for preserved meat or preserved meat by-product
Preserved meat or preserved meat by-product shall be cooked or uncooked meat or meat by-product that is salted, pickled, corned, cured or smoked; may be glazed and may contain a Class I Preservative (see Part XIA of the Nineteenth Schedule), dextrose, glucose or sugar, spices and seasonings, vinegar, or smoke flavouring or artificial smoke flavouring, in which case the main panel of the label shall carry, immediately preceding or following the common name, the statement, “Smoke Flavouring Added”, or “Artificial Smoke Flavouring Added”, as the case may be.
315. Standard for sausage or sausage meat
Sausage or sausage meat shall be the fresh or preserved comminuted meat to which has been added salt, a Class I Preservative (see Part XIA of the Nineteenth Schedule), and spices (see regulations 325 to 334); may be enclosed in a casing, dipped in vinegar, smoked or cooked; and may contain animal fat, filler, beef tripe, liver, fresh blood from meat cattle, sugar, dextrose or glucose, other seasonings, harmless Lacto bacilli cultures, lactic acid starter culture, Pediococcus cerevisiae, meat binder, blood plasma or, in the case of preserved comminuted meat, smoke flavouring or artificial smoke flavouring, in which case the main panel of the label shall carry, immediately preceding or following the common name, the statement, “Smoke Flavouring Added” or, “Artificial Smoke Flavouring Added”, as the case may be; or, if cooked, glucona delta lactone, partially defatted beef fatty tissue, and a dried skim milk product, obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding 3 per centum of the finished food or, in the case of a dry sausage or dry sausage meat, glucone delta lactone; and shall contain not less than 65 per centum of meat and, in a case of a product sold as fresh sausage, not more than 40 per centum of fat as determined by the prescribed method.
316. Standard for potted meat, meat paste or meat spread
Potted meat, meat paste or meat spread shall be the comminuted and cooked or preserved meat, and may contain meat, binder, salt, sugar, dextrose, glucose, spices, other seasonings or a gelling agent and shall contain not less than 65 per centum of meat.
317. Standard for potted meat by-product, meat by-product paste or meat by-product spread
Potted meat by-product, meat by-product paste or meat by-product spread shall be the food consisting, wholly or in part, of meat by-products, and shall otherwise conform to the standard prescribed for potted meat.
318. Standard for meat loaf, meat roll, meat lunch or luncheon meat
Meat loaf, meat roll, meat lunch or luncheon meat shall be the comminuted and cooked, or preserved meat, pressed into shape and may contain a dried skim milk product obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding 3 per centum of the finished food, filler, meat binder, salt, sugar, dextrose, glucone delta lactone, glucose, spices, other seasonings, milk, eggs, a gelling agent and partially defatted beef fatty tissue or partially defatted pork fatty tissue; it shall contain not less than 65 per centum of meat.
319. Standard for meat by-product loaf or meat and meat by-product loaf
Meat by-product loaf or meat and meat by-product loaf shall be the food consisting, wholly or in part, of meat by-product, and shall otherwise conform to the standard prescribed for meat loaf.
(1) Headcheese shall be the comminuted, cooked preserved meat, shall not contain less than 65 per centum of head meat, and may contain scalp, snout, lip and ear, beef tripe, salt, spices, seasonings and an added gelling agent.
(2) For the purpose of this regulation, scalp, snout, lip or ear shall, notwithstanding regulation 301, be deemed head meat.
Brawn shall be headcheese, except that it need not contain 50 per centum of head meat.
322. Added gelling agent in prepared meat or prepared meat by-product to be declared on label
The label of prepared meat by-product, to which a gelling agent has been added as permitted by these Regulations, shall carry a declaration of the presence of the added gelling agent, or the word, “jellied”, as an integral part of the name of the food.
323. Standard for edible bone meal
Edible bone meal or edible bone flour shall be the food prepared by grinding dry, defatted bones obtained from animals, healthy at the time of slaughter, and shall contain not less than 85 per centum of ash, not more than a total micro-organism count of 1,000 per gram and no Escherichia coli as determined by the prescribed method.
POISONOUS SUBSTANCES IN FOOD
324. Food Additives Exemption limits for poisonous or harmful substances in food for sale
Except as provided in these Regulations, a food named in Part I or Part II of the Eighteenth Schedule, and which contains in or upon it any or all of the poisonous or harmful substances listed in amounts not exceeding the quantities stated in the said Schedule and in parts per million for that food and no other poisonous or harmful substance, is hereby exempted from the provision of paragraph (a) of section 3 of the Act.
FOOD ADDITIVES
In regulations 326 to 334, unless the context otherwise requires—
“soft drinks” means any of the foods included in regulations 385 to 388, including a beverage base, beverage mix and beverage concentrate. In the case of a beverage base, beverage mix and beverage concentrate, the maximum levels of food additives permitted shall be for the finished drink.
326. Label declaration of substances used as food additives for sale
No person shall sell any substance or mixture of substances for use as a food additive unless the label carries a quantitative statement of the amount of each additive present, or carries a complete list of the food additives present in descending order of their proportions, including directions for their use which, if followed, shall produce a food that shall not contain such additives in excess of the maximum levels of use prescribed by these Regulations.
327. Conditions for request to add or change food additives
A request that a food additive be added to, or a change made in, the Nineteenth Schedule shall be accompanied by a submission to the Minister in a form, manner and content satisfactory to him and shall include—
(a) a description of the food additive, including its chemical name and the name under which it is proposed to be sold, method of its manufacture, chemical and physical properties, composition and specifications and, where that information is not available, a detailed explanation;
(b) a statement of the amount of the food additive proposed for use, and the purpose for which it is proposed, together with all directions, recommendations and suggestions for use;
(c) where necessary, in the opinion of the Minister, an acceptable method of analysis suitable for regulatory purposes that shall determine the amount of the food additive and of any substance resulting from the use of the food additive in the finished food;
(d) data establishing that the food additive shall have the intended physical or other technical effect;
(e) detailed reports of tests made to establish the safety of the food additive under the conditions of use recommended;
(f) data to indicate the residues that may remain in or upon the finished food when the food additive is used in accordance with good manufacturing practice;
(g) a proposed maximum limit for residues of the food additive in or upon the finished food;
(h) specimens of the labelling proposed for the food additive; and
(i) a sample of the food additive in the form in which it is proposed to be used in foods, a sample of the active ingredient and, on request, a sample of food containing the food additives.
328. Minister’s approval of addition to, or change in, Nineteenth Schedule to be in writing
The Minister shall inform in writing the person filing the submission of his decision to approve the request for the addition to or change in the Nineteenth Schedule.
329. Conditions for allowing more than one Class II Preservative
More than one Class II Preservative shall be allowed:
Provided that the sum of the ratios of the quantities of each preservative present in the product to the quantities permitted under this regulation shall not exceed unity.
330. Foods exempted from provisions of regulations 22(c) and 23(a)
Notwithstanding the other provisions of these Regulations, paragraph (c) of regulation 22 and paragraph (a) of regulation 23 shall not apply to spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives.
331. Conditions for sale of food containing food additive
No person shall sell a food containing a food additive except as provided for in regulations 22 and 23.
332. Limits for certain food additives used in flour
In respect of regulations 284 to 299 and Part XIV of the Nineteenth Schedule, ammonium chloride, ammonium sulphate, calcium carbonate, calcium lactate, diammonium phosphate, dicalcium phosphate, monoammonium phosphate or any combination thereof shall be used in an amount not greater than 0.25 part by weight of all such additives for each 100 parts of flour.
333. Limits for food additives that may be used as bleaching, maturing and dough conditioning agents for flour
In respect of regulations 284 to 299 and Part II of the Nineteenth Schedule, potassium bromate, calcium peroxide, ammonium persulphate, potassium persulphate or any combination thereof, shall be used in an amount not greater than 0.01 part by weight of all such additives for each 100 parts of flour.
334. Substance for sale as food additive to be listed in Nineteenth Schedule
No person shall sell any substance as a food additive unless the food additive is listed in one or more of the Parts in the Nineteenth Schedule.
SALT
Salt shall be the crystalline sodium chloride, and shall contain not less than 97.0 per centum of sodium chloride on a moisture-free basis, not more than 0.2 per centum of matter insoluble in water, and one part of potassium iodide per 20,000 parts of salt.
Table salt shall be the fine grained refined crystalline salt with the addition of harmless anticaking agents (see Part I of the Nineteenth Schedule) to secure free running properties.
SWEETENING AGENTS
(1) Sugar shall be fortified with Vitamin A premix and shall have the following compositional specifications:
(a) Refined Sugar
|
Polarisation |
Not less than 99.7 oS |
|
Sucrose |
Not less than 99.7% |
|
Invert sugar content |
Not more than 0.04%m/m |
|
Conductivity ash |
Not more than 0.1%m/m |
|
Humidity (after 3 hours at 105oC) |
Not more than 0.1%m/m |
|
Colour |
Not more than 150 ICUMSA units |
|
Vitamin A content (as retinal) |
Not less than 10mg/kg |
(b) White Sugar
|
Polarisation |
Not less than 99.7 oS |
|
Sucrose |
Not less than 99.7% |
|
Invert sugar content |
Not more than 0.04%m/m |
|
Conductivity ash |
Not more than 0.1%m/m |
|
Humidity (after 3 hours at 105oC) |
Not more than 0.1%m/m |
|
Colour |
Not more than 150 ICUMSA units |
|
Vitamin A content (as retinal) |
Not less than 10mg/kg |
(c) Brown Sugar, Yellow Sugar or Golden Sugar
|
Sucrose plus invert sugar expressed as sucrose |
Not less than 93% |
|
Moisture content |
Not more than 1.00%m/m |
|
Sulphated ash |
Not more than 3.5% m/m |
|
Vitamin A content (as retinal) |
Not more than 10mg/kg |
(d) Contaminants Level
|
Arsenic |
Not more than 1mg/kg |
|
Copper |
Not more than 2mg/kg |
|
Lead |
Not more than 0.5mg/kg |
(2) A person shall not sell, display or distribute sugar unless the sugar complies with compositional specifications set out in the sub-regulation (1)
(3) Sugar shall be packaged in a plastic film or paper bag made of non-toxic material.
(4) without prejudice to regulation 31, the label for a package of sugar shall indicate-
(a) the retinol content; and
(b) the words “fortified with vitamin A” in bold letters on the panel.
[Reg 337 subs by reg 4 of SI 155 of 1998.]
337A. Standard for fortificant
(1) Vitamin A fortificant shall contain the following:
(a) retinol content of not less than 15kg;
(b) vegetable oil of not more than 5 milli equivalent/kg peroxides; and
(c) an antoxidant at levels adequate to prevent peroxidation and rancidity.
(2) Vitamin A fortificant premix shal contain–
(a) Vitamin A;
(b) A type of sugar in which it will be diluted;
(c) Vegetable oil of a low proportion of unsaturated fatty acids; and
(d) An antioxidant.
(3) Vitamin A fortificant premix shall readily dissolve in water.
(4) The packing for a Vitamin A fortificant premix shall be of such quality and design as to protect the fortificant premix form contamination.
[Reg 337A ins by reg 4 of SI 155 of 1998.]
Notwithstanding regulation 31, the label on a packaging of a Vitamin A fortificant premix shall carry the following information:
(a) the date of manufacture;
(b) the retinol content; and
(c) the words “VITAMIN A PREMIX NOT FOR DIRECT HUMAN CONSUMPTION” in letters half the size of the letters of the trade name.
[Reg 337B ins by reg 4 of SI 155 of 1998.]
Icing sugar shall be the finely pulverised white sugar with or without the addition of an anticaking agent. It may contain not more than 5 per centum of starch, if no other anticaking agent is used. If an anticaking agent is used, its use and limits shall conform to those specified in Part I of the Nineteenth Schedule. It may contain not more than 20 parts per million of residual sulphur dioxide from the white sugar used.
[Reg 339 revoked by reg 5 of SI 155 of 1998.]
340. Standard for refined sugar syrup, refiners’ syrup or golden syrup
Refined sugar syrup, refiners’ syrup or golden syrup shall be the food made from the syrup originating in the sugar refining process, and partly hydrolysed and shall contain not more than 35 per centum of moisture, and not more than 2.5 per centum of sulphated ash.
341. Standard for dextrose or dextrose monohydrate
Dextrose or dextrose monohydrate, for the purposes of regulations 15 to 421, shall be the food chemically known as dextrose or d-glucose or dextrose monohydrate, and shall contain not less than 90 per centum of total solids and not more than 0.25 per centum of sulphated ash.
342. Standard for glucose syrup or liquid glucose
Glucose syrup or liquid glucose shall be the purified concentrated aqueous solution of nutritive saccharides obtained from starch, may contain sulphurous acid or its salt (see Part XIB of the Nineteenth Schedule), and shall contain not less than 70 per centum of total solids, not more than 1.0 per centum of total ash and not less than 20 per centum of reducing sugars calculated as d-glucose on a dry basis.
343. Vinegar Standard for honey
Honey shall be the sweet substance produced by honey bees from the nectar of blossoms or from secretions, or on living parts, of plants, which they collect, transform and combine with specific substances, and store in honey combs; and shall contain not more than 21 per centum of moisture, not more than 10 per centum of sucrose, and not less than 60 per centum of invert sugar.
VINEGAR
Vinegar shall be the liquid obtained by the acetous fermentation of an alcoholic liquid, and 100 millititres of it, measured at 20ºC, shall contain not less than 4.0 grams of acetic acid.
345. Reference to strength of vinegar on label or in advertisement to be in terms of per centum of acetic acid
If any reference is made by any statement, mark, or device, on the label, or in any advertisement, for a vinegar, to the strength of the vinegar, the label shall carry a statement of the strength of the vinegar declared as per centum of acetic acid.
346. Standard for wine vinegar
Wine vinegar shall be the vinegar made from wine and may contain caramel.
347. Standard for spirit vinegar, etc.
Spirit vinegar, alcohol vinegar, white vinegar or grain vinegar shall be the vinegar made from diluted distilled alcohol.
348. Standard for malt vinegar
Malt vinegar shall be the vinegar made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, may contain caramel, and shall contain, in 100 millilitres, measured at 20ºC, not less than 1.8 grams of solids, and not less than 0.2 gram of ash.
349. Standard for cider vinegar
Cider vinegar or apple vinegar shall be the vinegar made from the liquid expressed from apples, and may contain caramel.
350. Standard for imitation vinegar
Imitation vinegar means the product prepared by diluting acetic acid, conforming to British pharmacopoeia, with water, shall contain not less than 4.0 grams of acetic acid per 100 millilitres measured at 20ºC, and may contain caramel.
351. Labelling of imitation vinegar
Imitation vinegar shall be distinctly labelled, “IMITATION-PREPARED FROM ACETIC ACID”.
TEA
Tea shall be the dried leaves and buds and tender stems of species of the camellia genus produced by acceptable process.
Black tea (generally known as tea) shall be the tea derived exclusively and produced by acceptable process, from the leaves, buds and tender stems of species of the camellia genus known to be suitable for making tea, and includes all types of tea, except green tea and instant tea, and shall have—
(a) a minimum of 32 per centum of water extract;
(b) between 4 and 8 per centum of total ash;
(c) a maximum of 1.0 per centum of acid insoluble ash;
(d) a minimum of 45.0 per centum of water soluble ash as per centum of total ash;
(e) between 1.2 and 2.6 per centum of alkalinity of water-soluble ash (as KOH);
(f) a maximum of 17 per centum of crude fibre.
Green tea shall be the tea derived exclusively and produced by acceptable process, from the leaves, buds and tender stems of species of the camellia genus known to be suitable for making tea, and shall contain not more than 5.0 per centum of moisture.
MARINE AND FRESH WATER ANIMAL PRODUCTS
The foods referred to in regulations 356 to 367 are included in the term marine and fresh water animal products.
In regulations 355 to 367, unless the context otherwise requires—
“filler” shall have the meaning assigned thereto in regulation 300;
“marine and fresh water animal” includes—
(a) fish;
(b) crustaceans, molluses, other marine invertebrates; and
(c) marine mammals.
Fish shall be the clean, whole or dressed edible portion of fish, with or without salt or seasoning, and may contain food additives as permitted in the Nineteenth Schedule.
For the purposes of regulations 359, 360, 361, 363 and 364, meat shall be the clean, dressed flesh of crustanceans, molluses, other marine invertebrates, and marine mammals, whether comminuted or not, with or without salt or seasoning, and may contain food additives as permitted in the Nineteenth Schedule.
359. When fish and meat products or preparations thereof are adulterated
Fish and meat products or preparations thereof are adulterated if any of the following substances or any substance in one of the following classes is present therein or has been added thereto:
(a) preservatives, other than those provided for in regulations 356 to 365, except—
(i) sorbic acid or its salts in dried fish that has been smoked or salted, and in cold- processed, smoked and salted fish paste; and
(ii) benzoic acid or its salts, methyl-p-hydroxy benzoate, propyl-p-hydroxy benzoate in marinated or similar cold-processed, packaged fish and meat products; and
(b) food colour, except as provided for in regulations 356 to 365.
360. Standard for prepared fish or prepared meat
Prepared fish or prepared meat shall be the whole or comminuted food prepared from fresh or preserved fish or meat, respectively, may be canned, retorted or cooked, and may—
(a) in the case of lobster paste or fish roe, contain food colour (see Part III of the Nineteenth Schedule);
(b) in the case of canned shellfish, canned spring mackerel and frozen cooked shrimp, or prawn, contain citric acid or lemon juice;
(c) in the case of fish paste, contain filler, fish binder or monoglyceride;
(d) in the case of canned sea foods, excepting tuna, contain sodium hexametaphosphate and sodium acid pyrophosphate;
(e) in the case of canned salmon, lobster, crabmeat and shrimp or prawn, contain calcium disodium ethylenediaminetertraacetate (EDTA) and aluminium sulphate, if such addition is declared on the label;
(f) in the case of canned cod livers, canned sardines or canned kippered snacks, contain liquid smoke flavour, if such addition is declared on the main panel of the label;
(g) contain edible oil, vegetable broth and tomato sauce or puree, if such addition is declared by name on the label;
(h) contain a gelling agent, if the label carries the word, “jellied”, as an integral part of the name;
(i) contain salt;
(j) in the case of cooked canned clams, contain calcium disodium ethylenediaminertertaacetate (EDTA), if such addition is declared on the label.
Fish binder, for use in or upon prepared fish or prepared meat, shall be filler with any combination of salt, sugar, dextrose, spices and other seasonings.
362. Prohibition against sale of filler or fish binder without adequate label direction for use
No person shall sell filler or a fish binder, represented either by label or in any advertisement, as for use in fish products, unless the label carries adequate directions for use in accordance with the limits provided in regulation 363.
363. Prohibition against sale of prepared fish or meat containing certain amounts of filler, fish binder, etc.
No person shall sell prepared fish or prepared meat that contains more than that amount of filler, fish binder or other ingredients that is represented by 4 per centum of reducing sugars, calculated as dextrose, as determined by the prescribed method.
364. Standard for preserved fish or meat
Preserved fish or preserved meat shall be the cooked or uncooked fish or meat that is dried, salted, pickled, cured or smoked, and may contain Class I Preservatives, dextrose, glucose, spices, sugar and vinegar; and dried fish that has been smoked or salted, and cold-processed smoked and salted fish paste, may contain sorbic acid or its salts; and smoked fish may contain food colour (see Part III of the Nineteenth Schedule); and packaged fish and meat products that are marinated or otherwise cold-processed may contain sandalwood, benzoic acid or its salts, methyl-p-hydroxy benzoate and propyl-p-hydroxy benzoate.
{mprestriction ids="2,3,5"}
365. Standard for finnan haddie
Finnan haddie, when canned, shall be the preserved fish made from smoked haddock.
366. Limit for filler or fish binder in lobster paste
Notwithstanding regulation 363, lobster paste shall not contain more than 2 per centum of filler or fish binder.
367. Restriction on sale of smoked fish or its product packaged in sealed containers
No person shall sell smoked fish or a smoked fish product packed in a container that has been sealed to exclude air, unless it has been heat-processed after sealing to destroy all spores of the species Clostridium botulinum or it contains not less than 6 per centum of salt, as determined by the prescribed method.
POULTRY, POULTRY MEAT, THEIR PREPARATIONS AND PRODUCTS
For the purpose of regulation 377, “filler” shall have the meaning assigned thereto in regulation 300.
Poultry shall be any bird that is commonly used as food.
370. Standard for poultry meat
Poultry meat shall be the clean, dressed flesh, exclusive of the giblets, of eviscerated poultry that is healthy at the time of slaughter.
371. Standard for poultry meat by-product
Poultry meat by-product shall be the clean parts of poultry other than poultry meat commonly used as food, and includes the giblets and skin, but excludes the oesophagus, feet and head.
Giblets shall be the heart, without the pericardial sac, liver, from which the bile sac (gall bladder) has been removed, and gizzard, from which the lining and contents have been removed, of poultry.
373. When poultry meat, poultry meat by-product or preparation thereof is adulterated
Poultry meat, poultry meat by-product or preparation thereof is adulterated if any of the following substances or any substance in the following classes is present therein or had been added thereto:
(a) any organ or portion of poultry that is not commonly sold as food;
(b) preservatives, other than those provided for in regulations 368 to 384;
(c) colour, other than caramel.
374. Standard for prepared poultry meat or prepared poultry meat by-product
Prepared poultry meat or prepared poultry meat by-product shall be the poultry meat or poultry meat by-product, whether comminuted or not, that has been preserved, canned or cooked.
375. Label declaration of food consisting of poultry meat by-product or prepared poultry meat by-product
A food that consists wholly or in part of a poultry meat by-product or a prepared poultry meat by-product shall carry on the label the words “poultry meat by-product” or the name of the poultry meat by-product.
376. Prohibition against sale of poultry administered with preparation having oestrogenic activity or of poultry meat or poultry meat by-product containing exogenous substances
No person shall sell, for consumption as food, poultry to which has been administered any preparation having oestrogenic activity, or any residue of poultry meat or poultry meat by- product that contains any residues of exogenous substances.
377. Restriction on sale of prepared poultry meat or prepared poultry meat by-product
No person shall sell a prepared poultry meat or a prepared poultry meat by-product that contains more than that amount of filler or other ingredient that is represented by 4.0 per centum of reducing sugars, calculated as dextrose, as determined by the prescribed method, or 60 per centum of moisture where such prepared poultry meat or prepared poultry meat by- product contains filler.
378. Standard for preserved poultry meat or preserved poultry meat by-product
Preserved poultry meat or preserved poultry meat by-product shall be the cooked or uncooked poultry meat or poultry meat by-product that is cured or smoked and may contain Class I Preservatives (see Part XIA of the Nineteenth Schedule), dextrose, glucose, spices, sugar and vinegar.
379. Standard for canned poultry
Canned (naming the poultry) shall be prepared from poultry meat, and may contain those bones or pieces attached to the portion of the poultry meat that is being canned, broth, salt, seasoning, gelling agents, and not more than 5 per centum of added fat.
Broth that is used in canned (naming the poultry) for the purpose of regulation 379 shall be the liquid in which the poultry has been cooked.
381. Label declaration of canned poultry containing gelling agent
Canned (naming the poultry) containing gelling agent shall, as an integral part of the name of the food, carry on the label a declaration of added gelling agent or the word “Jellied”.
382. Standard for boneless poultry
Boneless (naming the poultry) shall be the canned poultry meat from which the bones and skin have been removed and shall contain not less than 50 per centum of the named poultry meat, as determined by the prescribed method, and may contain broth having a specific gravity of not less than 1.000 at a temperature of 50ºC.
383. Standard for liquid, dried, or frozen whole egg, etc
Liquid, dried or frozen whole egg, egg-yolk, egg-white, egg-albumen, or a mixture of these, shall be the egg products obtained by removing the shell of wholesome fresh eggs or wholesome stored eggs and processing them, and may contain salt, sugar and stabilising agents (see Part IV of the Nineteenth Schedule); in the case of dried whole egg, egg-yolk, egg-white and egg-albumen, 2 per centum of anticaking agent (see Part I of the Nineteenth Schedule); and in the case of liquid, dried or frozen egg-whites, a whipping agent (see Part VIII of the Nineteenth Schedule).
384. Egg product or liquid egg for sale as food to be free from Salmonella bacteria
No person shall sell any egg product or liquid egg for use as food unless it is free from Salmonella bacteria, as determined by the prescribed method.
SOFT DRINKS
The foods referred to in regulations 386 to 388 are included in the term “soft drinks”.
Soft drinks are the class of beverages made by absorbing carbon dioxide in potable water with or without various added substances. The amount of carbon dioxide used shall not be less than that which shall be absorbed by the beverage at a pressure of one atmosphere and at a temperature of 15.6ºC. It shall contain either no alcohol or only such ethyl alcohol (ethanol), not in excess of 0.5 per centum of the finished beverage, as is contributed by a flavouring ingredient used.
387. Optional ingredients for soft drinks and their use regulated
(1) A soft drink may contain optional ingredients, but if any such ingredient is a food additive, a food colour or a flavouring preparation as defined in regulation 15, it shall be used only in conformity with regulations 325 to 334, 115 to 122 and 219 to 243, respectively.
(2) The optional ingredients that may be used in soft drinks in such proportions as are reasonably requied to accomplish their intended effects are—
(a) nutritive sweeteners consisting of the dry or liquid form of sugar, invert sugar, dextrose, fructose, glucose syrup, sorbitol, or any combination of them;
(b) flavouring preparations permitted in soft drinks and conforming to regulations 219 to 243;
(c) food colours permitted in soft drinks and found in regulations 115 to 122 and Part III of the Nineteenth Schedule;
(d) one or more of the food additives for soft drinks found in Part X of the Nineteenth Schedule;
(e) one or more of the food additives for soft drinks found in Part IV of the Nineteenth Schedule, and when one or more of these food additives are used, dioctyl sodium sulfosuccinate, complying with Part VIII of the Nineteenth Schedule, may be used;
(f) one or more of the food additives for soft drinks found in Part VIII of the Nineteenth Schedule;
(g) quinine, as a flavouring preparation in an amount not to exceed 83 parts per million by weight of the finished soft drink in which case the label shall bear a prominent declaration to the effect that it contains quinine;
(h) one or more of the food additives for soft drinks found in Parts XIA to XID of the Nineteenth Schedule;
(i) in the case of canned carbonated soft drinks, stannous chloride, in a quantity not to exceed 11 parts per million calculated as tin (Sn), with or without one or more of the other chemical preservatives permitted in sub-regulation 2(h) of this regulation.
388. Designation of soft drinks
(1) —
(a) The name of the soft drink for which this standard is established, which is neither flavoured nor sweetened, is “soda water”, “club soda”, or “soda”.
(b) The name of each soft drink containing flavouring ingredients as provided in regulation 387 is “soda” or “ soda water” or “carbonated beverage” or “soft drink”, the blank being filled in with the word that designates the characteristing flavour of the soft drink; for example, “grape soda”.
(c) If the soft drink is one generally designated by a particular common name, for example, ginger ale, root beer, or sparkling water, that name may be used in lieu of the name prescribed by this regulation.
(2) For the purposes of this regulation, a proprietary name that is commonly used by the public as the designation of a particular kind of soft drink may likewise be used in lieu of the name prescribed in this regulation.
VITAMINS, MINERAL NUTRIENTS AND AMINO ACIDS IN FOOD
For the purposes of regulations 390 to 409, unless the context otherwise requires—
“advertise” means to advertise to the general public;
“mineral nutrient” means any of the following chemical elements, whether alone or in a compound with one or more other chemical elements:
(a) calcium;
(b) phosphorus;
(c) iron;
(d) sodium;
(e) potassium;
(f) iodine;
(g) zinc;
(h) copper;
(i) magnesium; and
(j) manganese;
“reasonable daily intake”, in respect of a food named in column 1 of the Twentieth Schedule, means the amount of that food set out opposite thereto in column 2 of that Schedule;
“testimonial”, with respect to a food that is represented as containing a vitamin, mineral nutrient or an amino acid, means any pictorial, written or oral representation as to the result that is, has been or may be, produced by the addition to a person’s diet of that vitamin, mineral nutrient, or amino acid, as the case may be;
“vitamin” means any of the following vitamins or their synonymous names:
(a) vitamin A (including retinol and retinol derivatives, excluding carotenes);
(b) vitamin B1 or thiamine;
(c) vitamin B2 or riboflavine;
(d) nicotinic acid or nicotinamide;
(e) vitamin B6 or pyridoxine;
(f) folic acid;
(g) d-pantothenic acid;
(h) biotin;
(i) vitamin B12 or cyanocobalamine;
(j) vitamin C or l-ascorbic acid;
(k) vitamin D;
(l) vitamin E;
(m) vitamin K1;
(n) any salt or derivative of a vitamin listed in paragraphs (a) to (m) of this regulation.
Regulations 389 to 406 shall apply only to a food that is represented as containing a vitamin, mineral nutrient or an amino acid for use in human nutrition.
391. Restriction on statements in advertisement for, or on label of, food relating to vitamins
Any statement, in an advertisement for, or on a label of, a food for sale, relating to or based on the vitamin content of that food, not conforming to regulations 392 to 396, shall be deemed to contravene section 4 of the Act.
392. Conditions for statement relating to vitamin content of food
Where the amount of a vitamin referred to in this regulation that is contained in a food is not less than the amount mentioned in paragraph (b) of regulation 393 in respect of that vitamin, a person may, in advertising that food or on a label of that food, state—
(a) in the case of vitamin C, that it is a factor in the normal development and maintenance of bones, cartilage, teeth and gums;
(b) in the case of vitamin D, that it is a factor in the normal development and maintenance of bones and teeth, especially in infancy and childhood; and
(c) in the case of any of the vitamins listed in paragraph (b) of regulation 393, that it is a factor in the maintenance of good health.
393. Limitations and conditions for advertisement relating to vitamins in foods to which no vitamin has been added
A person may, in advertising a food to which no vitamin has been added or on a label of such food, state—
(a) that the food is “a good source” or “a good dietary source” of any of the vitamins referred to in paragraph (a) of this regulation, if a reasonable daily intake of that food by a person would result in the daily intake by such person of not less than—
(i) in the case of vitamin A, 600 International Units;
(ii) in the case of vitamin B1, 0.25 milligram;
(iii) in the case of vitamin B2, 0.4 milligram;
(iv) in the case of nicotinic acid, 2.5 milligrams; and
(v) in the case of vitamin C, 7.5 milligrams; or
(b) that the food is an “excellent source” or “an excellent dietary source” of any of the vitamins referred to in this regulation, if a reasonable daily intake of that food by a person would result in the daily intake by such person of not less than—
(i) in the case of vitamin A, 1,200 International Units;
(ii) in the case of vitamin B1, 0.45 milligrams;
(iii) in the case of vitamin B2, 0.75 milligram;
(iv) in the case of nicotinic acid, 4.5 milligrams;
(v) in the case of vitamin C, 15 milligrams; and
(vi) in the case of vitamin D, 300 International Units.
394. Manner of advertising or label statement relating to food to which vitamin has been added
A person may, in advertising a food to which a vitamin has been added or on a label of such a food, state that the food contains the added vitamin and the amount of the added vitamin that is contained in a specified quantity of the food.
395. Manner of label declaration where vitamin has been added to food for sale
No person shall sell a food to which a vitamin has been added unless the amount of the vitamin present in the food is expressed on the label of the food—
(a) in the case of vitamin A, vitamin D or vitamin E, in International Units per one hundred grams or millilitres of the food; and
(b) in the case of vitamin B1, vitamin B2, nicotinic acid, vitamin B6, d-pantothenic acid, folic acid, biotin, vitamin B12, vitamin C or vitamin K1, in milligrams per one hundred grams or millilitres of the food;
together with the name of the vitamin.
396. Level of vitamin contents and conditions for label declaration of vitamins in food solely for feeding children under two years
Where a food sale to which no vitamin has been added is represented as being solely for use in the feeding of children under two years of age, a person may state, on the label of the food, the amount of any of the vitamins referred to in this regulation and that are present in the food, if a reasonable daily intake of that food by a child under two years of age would result in the daily intake by the child of not less than—
(a) in the case of vitamin A, 600 International Units;
(b) in the case of vitamin B1, 0.25 milligram;
(c) in the case of vitamin B2, 0.4 milligram;
(d) in the case of nicotinic acid, 2.5 milligrams;
(e) in the case of vitamin B6, 0.25 milligram; and
(f) in the case of vitamin C, 7.5 milligrams.
397. Minimum quantity of vitamins in, and condition for sale of, food to which vitamin has been added
Subject to regulation 398, no person shall sell a food to which any of the vitamins referred to in this regulation have been added unless a reasonable daily intake of that food by a person would result in the daily intake by such person of not less than—
(a) in the case of vitamin A, 1,600 International Units;
(b) in the case of vitamin B1, 0.6 milligram;
(c) in the case of vitamin B2, 1.0 milligram;
(d) in the case of nicotinic acid, 6 milligrams;
(e) in the case of vitamin C, 20 milligrams; and
(f) in the case of vitamin D, 300 International Units.
398. Quantity of vitamins in, and condition for sale of, food solely for feeding children under two years to which vitamin has been added
Where a food to which a vitamin has been added is represented as being solely for use in the feeding of children under two years of age, no person shall sell such food unless a reasonable daily intake of that food by a child under two years of age would result in the daily intake by the child of not less than—
(a) in the case of vitamin A, 1,000 International Units;
(b) in the case of vitamin B1, 0.4 milligram;
(c) in the case of vitamin B2, 0.6 milligram;
(d) in the case of nicotinic acid, 4 milligrams;
(e) in the case of vitamin B6, 0.6 milligram;
(f) in the case of vitamin C, 20 milligrams;
(g) in the case of vitamin D, 300 International Units; and
(h) in the case of vitamin E, 5 International Units.
399. Maximum quantity of vitamins in, and condition for sale of, food to which vitamin has been added
No person shall sell a food to which any of the vitamins referred to in this regulation have been added if a reasonable daily intake of that food by a person would result in the daily intake by such a person of more than—
(a) in the case of vitamin A, 2,500 International Units;
(b) in the case of vitamin B1, 2 milligrams;
(c) in the case of vitamin B2, 3 milligrams;
(d) in the case of nicotinic acid, 20 milligrams;
(e) in the case of vitamin B6, 1.5 milligrams;
(f) in the case of vitamin C, 60 milligrams;
(g) in the case of vitamin D, 400 International Units; and
(h) in the case of vitamin E, 15 International Units.
400. Assurance in advertising or on label of food relating to result of vitamin in food or testimonial prohibited
Any statement in advertising a food that is represented as containing a vitamin or on a label of such food, which—
(a) gives any assurance or guarantee of any kind with respect to the result that may be, has been or will be, obtained by the addition of the vitamin to a person’s diet; or
(b) refers to, reproduces or quotes, any testimonial;
shall be deemed to contravene section 4 of the Act.
401. Restriction on advertising or on label of food for sale relating to mineral nutrient content
Any statement, in an advertisement for or on a label of a food for sale, relating to or based on the mineral nutrient content of that food, not conforming to regulations 402 to 407, shall be deemed to contravene section 4 of the Act.
402. Conditions for statement relating to mineral nutrient content of food
Where the amount of a mineral nutrient referred to in this regulation and that is contained in a food is not less than the amount mentioned in paragraph (b) of regulation 403 in respect of that mineral nutrient, a person may, in advertising that food or on a label of that food, state—
(a) in the case of calcium or phosphorus, that it is a factor in the normal development and maintenance of bones and teeth, especially in infancy and childhood;
(b) in the case of iron, that it is a factor in the prevention of anaemia due to iron deficiency; and
(c) in the case of calcium, phosphorus or iron, that it is a factor in the maintenance of good health.
403. Limitations and conditions for advertising relating to mineral nutrients in food to which no mineral nutrient has been added
A person may, in advertising a food to which no mineral nutrient has been added or on a label of such food, state—
(a) that the food is “a good source” or “a good dietary source” of any of the mineral nutrients referred to in this regulation, if a reasonable daily intake of that food by a person would result in the daily intake by such person of not less than—
(i) in the case of calcium, 150 milligrams;
(ii) in the case of phosphorus, 150 milligrams; and
(iii) in the case of iron, 2 milligrams;
(b) that the food is “an excellent source” or “an excellent dietary source” of any of the nutrients referred to in this regulation, if a reasonable daily intake of that food by a person would result in the daily intake by such person of not less than—
(i) in the case of calcium, 300 milligrams;
(ii) in the case of phosphorus, 300 milligrams; and
(iii) in the case of iron, 4 milligrams.
404. Manner of advertising or label statement on food to which mineral nutrient has been added
A person may, in advertising a food to which a mineral nutrient has been added or on a label of such food, state—
(a) that the food contains the added mineral nutrient; and
(b) the amount of the added mineral nutrient that is contained in a specified quantity of the food.
405. Manner of label declaration of food for sale to which mineral nutrient has been added
No person shall sell any food, other than salt for table or general household use, to which a mineral nutrient has been added, unless the amount of the mineral nutrient present in the food is expressed on the label of the food—
(a) by using the name for that mineral nutrient; and
(b) in milligrams per one hundred grams or millilitres of the food.
406. Level of mineral nutrient contents and conditions for label declaration of mineral nutrients in food solely for feeding children under two years
Where a food for sale to which no mineral nutrient has been added is represented as being solely for use in the feeding of children under two years of age, a person may state on the label of the food the amount of any of the mineral nutrients referred to in this regulation and that are present in the food, if a reasonable daily intake of that food by a child under two years of age would result in the daily intake by the child of not less than—
(a) in the case of calcium, 150 milligrams;
(b) in the case of phosphorus, 150 milligrams;
(c) in the case of iron, 2 milligrams; and
(d) in the case of iodine, 0.05 milligram.
407. Assurance in advertising or on label of food relating to result of mineral nutrient in food or testimonial prohibited
Any statement in advertising a food that is represented as containing a mineral nutrient or on a label of such food, which—
(a) gives any assurance or guarantee of any kind with respect to the result that may be, has been or will be, obtained by the addition of the mineral nutrient to a person’s diet; or
(b) refers to, reproduces or quotes, any testimonial;
shall be deemed to contravene section 4 of the Act.
408. Minimum quantity of mineral nutrients in, and conditions for sale of, food to which mineral nutrient has been added
No person shall sell a food to which any of the mineral nutrients referred to in this regulation has been added, unless a reasonable daily intake of that food by a person would result in the daily intake by such person of not less than—
(a) in the case of calcium, 300 milligrams;
(b) in the case of phosphorus, 300 milligrams;
(c) in the case of iron, 4 milligrams; and
(d) in the case of iodine, 0.10 milligram.
409. Food to which vitamins, mineral nutrients or amino acids may be added
No person shall sell a food to which a vitamin, mineral nutrient or an amino acid has been added, unless the food is listed in column 1 of the Twenty-first Schedule and the vitamin, mineral nutrient or amino acid, as the case may be, is listed opposite thereto in column 2 of the said Schedule.
FOOD HYGIENE
For the purpose of regulations 411 to 422, unless the context otherwise requires—
“adequate” means that which is needed to accomplish the intended purpose in keeping with good public health practice;
“plant” means building or part thereof used for or in connection with the manufacturing, processing, handling, packaging, labelling, storing, selling or transporting of food;
“sanitise” means to adequately treat surface by a process that is effective in destroying vegetative cells of pathogenic bacteria and in substantially reducing other micro-organisms; such treatment shall not adversely affect food product and shall be safe for the consumer.
411. Growing and harvesting of raw materials to be of clean and sanitary nature
Growing and harvesting operations shall be of a clean and sanitary nature, including, but not limited to, the following:
(a) unfit raw materials shall be segregated out during harvesting and disposed of in such a place and in such a manner that they cannot contaminate food and water supplies or other crops;
(b) harvesting containers shall not constitute a source of contamination to raw materials; and containers which are re-used shall be of such material and construction as shall facilitate thorough cleaning.
412. Grounds in or adjacent to food plant to be free from contaminating conditions
(1) The grounds in or adjacent to a food plant under the control of the operator shall be free from conditions which may result in the contamination of food and shall include, but are not limited to, the following:
(a) improperly stored equipment, litter, waste and refuse within the immediate vicinity of the buildings, structures, or conveyances that may constitute an attractant, breeding place, or harbourage for rodents, insects, and other pests;
(b) inadequately drained areas that may contribute contamination to food produce through seepage or food-borne filth and provide a breeding place for insects or micro-organisms.
(2) If the grounds about a food plant are bordered by grounds not under the operator’s control of the kind described in paragraphs (a) and (b) of sub-regulation (1) of this regulation, care shall be exercised in the plant by inspection, extermination, or other means to effect seclusion of pests, dirt, and other filth that may be a source of food contamination.
(1) All plant construction and structure shall be suitable in size, construction and design to facilitate maintenance and hygienic food operation.
(2) The plant and facilities shall provide—
(a) sufficient space for such placement of equipment and storage of materials as is necessary for sanitary operations, production and transporation of food;
(b) separation, by partition, location, or other effective means, for those operations which may cause contamination of food or food contact surfaces with undesirable micro-organisms, chemicals, filth, or other extraneous material;
(c) adequate dressing and locker rooms, not being any part used for storing or handling food, where persons working in the plant may store or change clothes, and shall include, if not provided separately, resting facilities;
(d) adequate lighting to hand-washing areas, dressing and locker rooms and toilet and to all areas where food or food ingredients are examined, processed or stored and where equipment and utensils are cleaned;
(e) adequate ventilation or control equipment to minimise odours and noxious fumes or vapours (including steam), particularly in areas where they may contaminate food, so, however, that such ventilation or control equipment shall not create a condition that may contribute to food contamination by air-borne contaminations;
(f) where necessary, effective screening or other protection against birds, animals and vermin (including, but not limited to, insects and rodents).
(1) Floors, walls, and ceilings in the plant shall be of such construction as to be adequately cleanable and shall be kept clean and in good repair.
(2) Fixtures, ducts and pipes shall not be so suspended over areas where drip or condensate may contaminate foods, raw materials or food-contact surfaces.
(3) Aisles or working spaces between equipment, and between equipment and walls, shall be unobstructed and of a sufficient width to permit employees to perform their duties without contamination of food or food-contact surfaces with clothing or personal contact.
(4) Light bulbs, fixtures, skylights or other glass suspended over exposed food in any step of preparation shall be of the safety type or otherwise protected to prevent food contamination in case of breakage.
(1) All plants, equipment and utensils shall be—
(a) suitable for their intended use;
(b) so designed and of such material and workmanship as to be adequately cleanable; and
(c) properly maintained.
(2) Food contact surfaces shall be—
(a) smooth and free from pits, crevices and loose scale;
(b) non-toxic;
(c) unaffected by food products;
(d) capable of withstanding repeated exposure to normal cleaning and sanitising; and
(e) non-absorbent, unless the nature of a particular and otherwise acceptable process renders the use of a surface, such as wood, necessary.
(3) The design, construction, and use of such equipment and utensils referred to in sub- regulation (1), shall preclude the adulteration of food with lubricant, fuel, metal fragments, contaminated water, or any other contaminants.
(4) All equipment shall be so installed and maintained as to facilitate the cleaning of the equipment and of all adjacent spaces.
416. Sanitary conveniences and control
(1) Areas, other than those in a caravan or market stall, where food is manufactured, processed, handled, packaged, labelled or stored for sale, shall be provided with adequate sanitary convenience including, but not limited to, the provision of adequate water supply, drainage, plumbing, hand-washing, rubbish-storage and offal disposal facilities.
(2) The water supply shall be sufficient for the operations intended and shall be derived from an adequate source. Any water that contacts food or food-contact surfaces shall be safe and of adequate quality. Running water at a suitable temperature and under pressure as needed shall be provided in all areas where the processing of food, the cleaning of equipment, utensils, or containers, and the employee sanitary conveniences require.
(3) The drainage of effluents shall be made through an adequate sewerage system or disposed of through other adequate and approved means.
(4) The plumbing shall be of such adequate a size and design and so adequately installed and maintained as to—
(a) carry sufficient quantities of water to required locations;
(b) properly convey sewage and liquid disposal waste;
(c) constitute no source of contamination to ingredient foods, food products, water supplies, equipment, or utensils;
(d) provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or liquid waste on the floor.
(5) The sanitary convenience, with adequate toilet and associated hand-washing facilities, shall be provided for use by employees; and where persons of both sexes are or are intended to be employed, the conveniences shall afford proper, separate accommodation for each sex. The conveniences shall be maintained in a sanitary condition and kept in good repair. Doors to toilet rooms shall be self-closing and shall not open directly into areas where food is exposed to airborne contamination, except where alternate means have been taken to prevent such contamination (such as double doors, positive air-flow systems, etc.). Signs shall be posted directing employees to wash their hands with cleaning soap or detergents after toilet.
(6) Adequate and convenient installation for hand-washing and, where appropriate, hand- sanitising shall be provided at each location where good hygienic practices require employees to wash or sanitise and dry their hands. Such installations shall be furnished with running water at a suitable temperature for hand-washing, effective hand-cleaning and sanitising preparations (including nail brushes), hygienic towel service or suitable drying devices, and, where appropriate, easily cleanable waste receptables.
(7) Rubbish and any offal shall be so conveyed, stored, and disposed of as to minimise the development of odour, prevent waste from becoming an attractant and harbourage or breeding place for vermin, and prevent contamination of food, food-contact surfaces, ground surfaces, and water supplies.
Buildings, fixtures, and other physical facilities of the plant shall be kept in good repair and shall be maintained in a hygienic condition. Cleaning operations shall be conducted in such a manner as to minimise the danger of contamination of food and food-contact surfaces. Supplies employed in cleaning and sanitising procedures shall be free from significant microbiological contamination and shall be safe and effective for their intended uses. Only such toxic materials as are required to maintain sanitary conditions, for use in laboratory testing procedures, for plant and equipment maintenance and operation, or in manufacturing or processing operations, shall be used or stored in the plant. These materials shall be identified and used only in such manner and under such conditions as shall be safe for their intended uses.
418. Animal and vermin control
No animals or birds, other than those essential as raw materials, shall, subject to the provisions of regulation 50 of the Public Health (Meat, Abattoir and Butcheries) Regulations, be allowed in any food plant. Effective measures shall be taken to exclude pests from food areas and to protect against the contamination of foods in or on the premises by animals and vermin (including, but not limited to, rodents and insects). The use of pesticides shall be permitted only under such precautions and restrictions as shall prevent the contamination of food or packaging materials
419. Sanitation of equipment and utensils
(1) All utensils and product-contact surfaces or equipment shall be cleaned as frequently as necessary to prevent contamination of food and food products.
(2) Non-product-contact surfaces of equipment shall be cleaned as frequently as necessary to minimise accumulation of food particles, dust, dirt, and other debris.
(3) Single-service articles (such as utensils intended for one-time use, paper cups, paper towels, etc.) shall be stored in appropriate containers and handled, dispensed, used, and disposed of in a manner that prevents contamination of food or food-contact surfaces.
(4) Where necessary, to prevent the introduction of undesirable microbiological organisms into food products, all utensils and product-contact surfaces of equipment used in the facilities shall be cleaned and sanitised prior to such use and following any interruption during which such utensils and contact surfaces may have become contaminated.
(5) Where such equipment and utensils are used in a continuous production operation, the contact surface of such equipment and utensils shall be cleaned and sanitised on a predetermined schedule using adequate methods for cleaning and sanitising.
(6) Sanitising agents shall be effective and safe under conditions for use.
(7) Any procedure, machine, or device may be acceptable for cleaning and sanitising equipment and utensils if it is established that such procedure, machine, or device shall routinely render equipment and utensils clean and provide adequate sanitising treatment.
420. Storage and handling of cleaned portable equipment and utensils with product-contact surface
Cleaned and sanitised portable equipment and utensils with product-contact surfaces shall be stored in such a location and manner that product-contact surfaces are protected from splash, dust, and other contamination.
(1) All operations in the receiving, inspecting, handling, segregating, preparing, processing, packaging, storing and transporting of food shall be conducted in such a manner and environment as not to expose the food to risk of contamination from dust, dirt or any other material objectionable to the processed product.
(2) Overall sanitation of the plant shall be under the supervision of an individual assigned responsibility for this function.
(3) All reasonable precautions shall be taken to ensure that production procedures shall not contribute to contamination, such as filth, harmful chemicals, undesirable micro-organisms, or any other material objectionable to the processed product.
(4) The precautions referred to in sub-regulation (3) shall include the following:
(a) —
(i) raw materials and ingredients shall be inspected and segregated as necessary to ensure that they are clean, wholesome, and fit for processing into food. and shall be stored under conditions that shall protect against contamination and minimise deterioration;
(ii) raw materials shall be washed or cleaned as required to remove soil or other contamination;
(iii) water used for washing, rinsing, or conveying of food products shall be of adequate quality, and shall not be re-used for washing, rinsing, or conveying products in a manner that may result in contamination of food products;
(b) containers and carriers of raw ingredients shall be inspected on receipt to ensure that their condition cannot contribute to the contamination or deterioration of the products;
(c) when ice is used in contact with food products, it shall be made from potable water of adequate quality and shall be manufactured, handled, stored and transported, so as to protect it from contamination;
(d) food-processing areas and equipment used for processing food shall not be used for processing animal feed or inedible products unless there is no reasonable possibility of contamination of the human food;
(e) —
(i) processing equipment shall be maintained in a sanitary condition through frequent cleaning, including sanitising, where indicated;
(ii) in so far as necessary, equipment shall be taken apart for thorough cleaning and sanitising, where indicated;
(f) all food processing, including packaging and storage, shall be conducted under such conditions and controls as are necessary to minimise the potential for undesirable bacterial or other micro-biological growth, toxin formation, or deterioration or contamination of the processed product or ingredients and this may require careful monitoring of such physical factors as time, temperature, humidity, pressure, flow-rate and such processing operations as freezing, dehydration, heat-processing and refrigeration as to ensure that mechanical breakdowns, time delays, temperature fluctuations, and other factors shall not contribute to the decomposition or contamination of the processed products;
(g) chemical, micro-biological, or extraneous materialtesting procedures shall be utilised where necessary to identify sanitation failures or food contamination; and all foods and ingredients that have become contaminated shall be rejected or adequately treated or processed to eliminate the contamination where this may be properly accomplished;
(h) packaging processes and materials shall not transmit contaminants or substances objectionable to the products, and shall provide adequate protection from contamination;
(i) —
(i) meaningful coding of products sold or otherwise distributed from a manufacturing, processing, packing, or repacking activity shall be utilised to enable positive lot identification to facilitate, where necessary, the segregation of specific food lots that may have become contaminated or otherwise unfit for their intended use;
(ii) specific products, as may be specified by the Minister, shall bear prominently a date- marking, showing the last day, month and year (for instance, 1 May 76 or 1.5.76) the product may be sold;
(j) storage and transportation of finished products shall be under such conditions as shall prevent contamination, including development of pathogenic or toxigenic micro-organisms or of both, and shall protect against undesirable deterioration of the product and the container.
Management shall take all reasonable measures and precautions to ensure-
(a) disease control, so that—
(i) no person affected by disease in a communicable form or while a carrier of such a disease, or affected with boils, sores, infected wounds, or micro-biological contamination, shall work in a food plant in any capacity in which there is a reasonable possibility of food ingredients becoming contaminated by such person or the disease being transmitted by such person to other individuals;
(ii) thorough medical examinations shall be made on individuals prior to their employment and at regular intervals of not more than six months while they are employed in the manner referred to in sub-paragraph (i) of paragraph (a) of this regulation;
(b) cleanliness, so that all persons while working in direct contact with food preparations, food ingredients, or surfaces or coming into contact therewith shall—
(i) wear clean outer garments, maintain a high degree of personal cleanliness, and conform to hygienic practices while on duty, to the extent necessary to prevent contamination of food products;
(ii) wash their hands thoroughly (and sanitise them, if necessary, to prevent contamination by undesirable micro-organisms) in an adequate hand-washing installation before starting work, after each absence from a work station, and at any other time when the hands may have become soiled or contaminated;
(iii) remove all insecure jewellery and, during periods where food is manipulated by hand, any jewellery, from the hands that cannot be adequately sanitised;
(iv) if gloves are used in food handling, maintain them in an intact, clean, and sanitary condition; and such gloves shall be of an impermeable material, except where their usage would be inappropriate or incompatible with work involved;
(v) as is necessary for the area of operation, wear effective hair restraints, such as hair nets, head-bands or caps;
(vi) refrain from storing clothing or other personal belongings, or from eating food or from drinking beverages, in areas where food is, or food ingredients are, exposed or in areas used for washing equipment or utensils;
(vii) take any other necessary precautions to prevent contamination of foods with micro- organisms or foreign substances including, but not limited to, perspiration, hair, cosmetics, tobacco, chemicals and medicaments;
(viii) refrain from smoking, snuffing, chewing or using tobacco in any form in areas where food is, or food ingredients are, exposed or in areas used for washing equipment or utensils;
(c) education and training, so that—
(i) personnel responsible for identifying sanitation failures or food contamination shall have a background of education or experience, or a combination thereof, to provide a level of competency necessary for production of clean and safe food;
(ii) food handlers and supervisors shall receive appropriate training in proper food-handling techniques and food-protection principles and shall be cognisant of the danger of poor personal hygiene and insanitary practices:
(iii) copies of regulations 410 to 422 so prominently displayed in appropriate places in a food plant;
(d) supervision, so that—
(i) responsibility for ensuring compliance by all personnel with all the requirements of regulations 411 to 422 shall be clearly assigned to competent supervisory personnel;
(ii) without prejudice to the generality of the foregoing, food handlers and supervisors, whilst engaged as such, shall ensure and take such special precautions as shall reasonably be necessary, to protect the food from risk of contamination.
MISCELLANEOUS
423. Revocation of certain statutory instruments
Regulation 50 of the Public Health (Infectious Diseases) Regulations, of the Public Health Act, in Volume 17 of the Laws, and the Statutory Instruments set out in the Twenty-second Schedule hereto are hereby revoked.
[Regulations 13 and 14]
WARRANTY AND FORM OF CERTIFICATE OF ANALYSIS OR EXAMINATION
FORM 1
PART I
[Regulation 13]
WARRANTY FOR A SINGLE TRANSACTION
Invoice No ....................................................................................................... Date of sale ......................................
Place of sale ..............................................................................................................................................................
From ..........................................................................................................................................................................
To: ..............................................................................................................................................................................
Nature and quality of article: .......................................................................................................................................
Quantity: .....................................................................................................................................................................
Price: ...........................................................................................................................................................................
I/We hereby certify that the article/articles listed herein above is/are warranted to be of the nature and quality mentioned herein.
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....................................................................... |
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Signature of manufacturer, |
FORM 2
WARRANTY FOR A CONTINUING TRANSACTION
From: ...........................................................................................................................................................................
To: ................................................................................................................................................................................
......................................................................................................................................................................................
I/We hereby give a warranty that each article/the articles I/we shall supply to you hereafter shall be of the nature and quality mentioned in our invoice recording the sale of such article/articles to you.
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....................................................................... |
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Signature of manufacturer, |
PART II
[Regulation 14]
FORM OF CERTIFICATE OF ANALYSIS OR EXAMINATION
I, ....................................................................................................................................................... , a public analyst
duly appointed under the provisions of the Food and Drugs Act, 1972, hereby certify that
I received, on the .............................................................................. day of .........................................., 19...............,
from .......................................................................................... , a sample of ............................................................
for analysis/examination and I found the collector’s identification on package thereof tallying with that mentioned in the sample form and the seal intact and unbroken.
I further certify that I have analysed or examined the aforementioned sample and I declare the results of the analysis or examination as follows:
.......................................................................................................................................................................................
.......................................................................................................................................................................................
.......................................................................................................................................................................................
.......................................................................................................................................................................................
.......................................................................................................................................................................................
.......................................................................................................................................................................................
.......................................................................................................................................................................................
and I am of the opinion that ...........................................................................................................................................
Signed this ......................................................................................... day of............................................... 20.............
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Signature |
.............................................................................. |
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(Name to be typed or printed) |
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Public Analyst |
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Full Address: |
.............................................................................. |
|
.............................................................................. |
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.............................................................................. |
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.............................................................................. |
[Regulations 15 and 39]
COMMON NAMES, AND ACCEPTABLE COMMON NAMES OF CERTAIN FOODS FOR PURPOSE OF REGULATION 31(b)(iv)
PART I
[Regulation 15]
Common Names
|
Column 1 |
Column 2 |
Column 3 |
|
Item No. |
Name |
Regulation |
|
1. |
Whisky ................................................................................................... |
63 |
|
2. |
Malt whisky .............................................................................................. |
65 |
|
3. |
Grain spirit ............................................................................................... |
66 |
|
4. |
Scotch whisky .......................................................................................... |
67 |
|
5. |
Blended whisky ......................................................................................... |
68 |
|
6. |
Rum ......................................................................................................... |
70 |
|
7. |
Blended rum ............................................................................................. |
71 |
|
8. |
Gin ........................................................................................................... |
73 |
|
9. |
Dry gin ...................................................................................................... |
74 |
|
10. |
Blended gin ................................................................................................ |
76 |
|
11. |
Brandy ....................................................................................................... |
78 |
|
12. |
Cognac brandy, Cognac .............................................................................. |
80 |
|
13. |
Armagnac brandy, Armagnac ....................................................................... |
81 |
|
14. |
Blended brandy ............................................................................................ |
82 |
|
15. |
Fruit brandy, (naming the fruit) brandy ........................................................... |
84 |
|
16. |
Liqueurs, alcoholic cordials ........................................................................... |
85 |
|
17. |
Vodka .......................................................................................................... |
86 |
|
18. |
Blended vodka .............................................................................................. |
87 |
|
19. |
Wine ........................................................................................................... |
89 |
|
20. |
Cider ........................................................................................................... |
91 |
|
21. |
Perry ........................................................................................................... |
93 |
|
22. |
Beer, ale, stout, porter, lager beer, black beer ............................................. |
94 |
|
23. |
Near beer ..................................................................................................... |
95 |
|
24. |
Opaque beer, chibuku ................................................................................... |
96 |
|
25. |
Cacao beans, cocoa beans ........................................................................... |
100 |
|
26. |
Cacao nibs, cocoa nibs, cracked cocoa ......................................................... |
101 |
|
27. |
Chocolate, bitter chocolate, chocolate liquor .................................................. |
102 |
|
28. |
Sweet chocolate, sweet chocolate coating ..................................................... |
106 |
|
29. |
Milk chocolate, sweet milk chocolate, milk chocolate coating, sweet milk chocolate coating ......................................................................................... |
107 |
|
30. |
Cocoa, powdered cocoa .............................................................................. |
108 |
|
31. |
Cacao butter, cocoa butter ........................................................................... |
109 |
|
32. |
Green coffee, raw coffee, unroasted coffee ................................................... |
110 |
|
33. |
Roasted coffee, coffee ................................................................................. |
111 |
|
34. |
Soluble coffee ............................................................................................. |
112 |
|
35. |
Coffee-chicory mixture, coffee mixed with chicory, coffee and chicory ........... |
113 |
|
36. |
Gloves ........................................................................................................ |
123 |
|
37. |
Ginger ........................................................................................................ |
124 |
|
38. |
Limed ginger, bleached ginger ...................................................................... |
125 |
|
39. |
Allspice, pimento .......................................................................................... |
126 |
|
40. |
Cinnamon, cassia ......................................................................................... |
127 |
|
41. |
Coylon cinnamon .......................................................................................... |
128 |
|
42. |
Mace ........................................................................................................... |
129 |
|
43. |
Nutmeg ........................................................................................................ |
130 |
|
44. |
Black pepper ................................................................................................ |
131 |
|
45. |
White pepper ............................................................................................... |
132 |
|
46. |
Cayenne pepper, cayenne, chillies ................................................................ |
133 |
|
47. |
Turmeric ...................................................................................................... |
134 |
|
48. |
Sage ............................................................................................................ |
135 |
|
49. |
Thyme ......................................................................................................... |
136 |
|
50. |
Caraway seed .............................................................................................. |
137 |
|
51. |
Cardamom seed ........................................................................................... |
138 |
|
52. |
Celery seed ................................................................................................. |
139 |
|
53. |
Coriander seed ............................................................................................ |
140 |
|
54. |
Dill seed ...................................................................................................... |
141 |
|
55. |
Mustard seed ............................................................................................... |
142 |
|
56. |
Mustard, mustard flour, ground mustard ......................................................... |
143 |
|
57. |
Marjoram ..................................................................................................... |
144 |
|
58. |
Curry powder ............................................................................................... |
145 |
|
59. |
Mayonnaise, mayonnaise dressing, mayonnaise salad dressing .................... |
146 |
|
60. |
French dressing ........................................................................................... |
147 |
|
61. |
Salad dressing ............................................................................................. |
148 |
|
62. |
Milk, whole milk ............................................................................................ |
152 |
|
63. |
Standardised milk ......................................................................................... |
154 |
|
64. |
Sterilised milk ............................................................................................... |
155 |
|
65. |
Ultra high temperature heat-treated milk, UHT milk ........................................ |
156 |
|
66. |
Skimmed milk, skim milk ............................................................................... |
157 |
|
67. |
Partly skimmed milk, partially skim milk, partially skim milk partially skimmed |
158 |
|
68. |
Reconstituted milk, recombined milk .............................................................. |
159 |
|
69. |
Reconstituted milk product, recombined milk product ................................... |
160 |
|
70. |
Evaporated milk, unsweetened condensed milk .............................................. |
161 |
|
71. |
Evaporated skimmed milk, evaporated skim milk, un- sweetened condensed skimmed milk .............................................................................................. |
162 |
|
72. |
Sweetened condensed milk, condensed milk ................................................. |
163 |
|
73. |
Skimmed sweetened condensed milk, skim sweetened condensed milk ....... |
164 |
|
74. |
Whole milk powder, dried full cream milk, full cream milk powder, dry whole milk, milk powder, dried milk, dry milk, powdered milk, powdered whole milk .. |
165 |
|
75. |
Partially skimmed milk powder, partly skimmed dried milk, partially skim milk powder, partly skim dried milk ................................................................... |
166 |
|
76. |
Skimmed milk powder, skim milk powder, skimmilk powder, dry skim milk, dry skimmilk, dry skimmed milk, powdered skim milk, powdered skimmilk, non-fat dry milk, dried skim milk ............................................................. |
167 |
|
77. |
Flavoured milk .......................................................................................... |
168 |
|
78. |
Chocolate drink ......................................................................................... |
169 |
|
79. |
Malted milk, malted milk powder ................................................................... |
170 |
|
80. |
Flavoured skim milk .................................................................................... |
173 |
|
81. |
Cheese ..................................................................................................... |
174 |
|
82. |
Cheddar cheese ........................................................................................ |
177 |
|
83. |
Skim milk cheese ....................................................................................... |
179 |
|
84. |
Cream cheese ............................................................................................ |
180 |
|
85. |
Process cheese, processed cheese, emulsified cheese, process cheese spread, processed cheese spread and, when made from a cream cheese base, process cream cheese,processed cream cheese, process cream cheese spread, processed cream cheese spread ...................................... |
181 |
|
86. |
Skim milk process cheese, skim processed cheese ..................................... |
183 |
|
87. |
Cottage cheese ......................................................................................... |
184 |
|
88. |
Creamed cottage cheese ............................................................................ |
185 |
|
89. |
Butter ........................................................................................................ |
188 |
|
90. |
Butter oil, ghee ........................................................................................... |
189 |
|
91. |
Cream ........................................................................................................ |
190 |
|
92. |
Reduced cream .......................................................................................... |
191 |
|
93. |
Ice cream ................................................................................................... |
192 |
|
94. |
Dairy whip .................................................................................................. |
193 |
|
95. |
Milk ice ...................................................................................................... |
194 |
|
96. |
Ice confection ............................................................................................ |
195 |
|
97. |
Yoghurt ..................................................................................................... |
196 |
|
98. |
Non-fat yoghurt ......................................................................................... |
197 |
|
99. |
Refined oil, refined fat ................................................................................ |
200 |
|
100. |
Arachis oil, peanut oil, groundnut oil ............................................................ |
201 |
|
101. |
Cottonseed oil ........................................................................................... |
202 |
|
102. |
Maize oil ................................................................................................... |
203 |
|
103. |
Mustardseed oil .......................................................................................... |
204 |
|
104. |
Olive oil ..................................................................................................... |
205 |
|
105. |
Rapeseed oil, turnip rape oil, colza oil, ravision oil, sarson oil, toria oil ......... |
206 |
|
106. |
Safflower seed oil, safflower oil, carthamus oil, kurdee oil ............................ |
207 |
|
107. |
Sesameseed oil, sesame oil, gingelly oil, bene oil, benne oil, till oil, tillie oil .. |
208 |
|
108. |
Soya bean oil, soybean oil .......................................................................... |
209 |
|
109. |
Sunflowerseed oil, sunflower oil ................................................................... |
210 |
|
110. |
Refined, oil, mixture of refined oils ............................................................... |
211 |
|
111. |
Lard .......................................................................................................... |
214 |
|
112. |
Edible tallow, dripping ................................................................................. |
215 |
|
113. |
Shortening ................................................................................................. |
216 |
|
114. |
Margarine .................................................................................................. |
217 |
|
115. |
(Naming the flavour) extract, (naming the flavour) essence .......................... |
219 |
|
116. |
Artificial (naming the flavour) extract, artificial (naming the flavour) essence, imitation (naming the flavour) extract, imitation (naming the flavour) essence .. |
220 |
|
117. |
(Naming the flavour) flavour ....................................................................... |
221 |
|
118. |
Artificial (naming the flavour) flavour, imitation (naming the flavour) flavour .. |
222 |
|
119. |
(Naming the fruit) fruit extract naturally fortified, (naming the fruit) essence naturally fortified, (naming the fruit) flavour naturally fortified ......................... |
223 |
|
120. |
Almond essence, almond extract, almond flavour ......................................... |
225 |
|
121. |
Anise essence, anise extract, anise flavour ................................................. |
226 |
|
122. |
Celery seed essence, celery seed extract, celery seed flavour ..................... |
227 |
|
123. |
Cassia essence, cassia extract, cassia cinnamon essence, cassia cinnamon extract, cassia flavour, cassia cinnamon flavour ........................................... |
228 |
|
124. |
Ceylon cinnamon essence, Ceylon cinnamon extract, Ceylon cinnamon flavour .. |
229 |
|
125. |
Clove essence, clove extract, clove flavour..................................................... |
230 |
|
126. |
Ginger essence, ginger extract, ginger flavour ............................................... |
231 |
|
127. |
Lemon essence, lemon extract, lemon flavour ................................................ |
232 |
|
128. |
Nutmeg essence, nutmeg extract, nutmeg flavour ..................................... |
233 |
|
129. |
Orange essence, orange extract, orange flavour ............................................ |
234 |
|
130. |
Peppermint essence, peppermint extract, peppermint flavour ....................... |
235 |
|
131. |
Rose essence, rose extract, rose flavour ....................................................... |
236 |
|
132. |
Savory essence, savory extract, savory flavour ............................................. |
237 |
|
133. |
Spearmint essence, spearmint extract, spearmint flavour ............................... |
238 |
|
134. |
Sweet basil essence, sweet basil extract, sweet basil flavour ......................... |
239 |
|
135. |
Sweet majoram essence, sweet marjoram extract, sweet marjoram flavour, marjoram flavour ....................................................................................... |
240 |
|
136. |
Thyme essence, thyme extract, thyme flavour .............................................. |
241 |
|
137. |
Vanilla extract, vanilla essence, vanilla flavour .............................................. |
242 |
|
138. |
Wintergreen essence, wintergreen extract, wintergreen flavour ..................... |
243 |
|
139. |
Canned (naming the vegetable) .................................................................. |
245 |
|
140. |
Frozen (naming the vegetable) ................................................................... |
246 |
|
141. |
Canned tomatoes ...................................................................................... |
247 |
|
142. |
Tomato juice ............................................................................................. |
249 |
|
143. |
Tomato paste ............................................................................................ |
251 |
|
144. |
Concentrated tomato paste ........................................................................ |
252 |
|
145. |
Tomato pulp, tomato puree ......................................................................... |
253 |
|
146. |
Tomato catsup, catsup, ketchup, tomato relish, tomato sauce ........................ |
255 |
|
147. |
Pickles, relishes ........................................................................................ |
259 |
|
148. |
Canned (naming the fruit) .......................................................................... |
260 |
|
149. |
Frozen (naming the fruit) ............................................................................ |
261 |
|
150. |
(Naming the fruit) juice ............................................................................... |
266 |
|
151. |
Apple juice ................................................................................................ |
268 |
|
152. |
Grape juice ................................................................................................ |
269 |
|
153. |
Grapefruit juice .......................................................................................... |
270 |
|
154. |
Lemon juice ............................................................................................... |
271 |
|
155. |
Lime juice, lime fruit juice ............................................................................ |
272 |
|
156. |
Orange juice .............................................................................................. |
273 |
|
157. |
Pineapple juice .......................................................................................... |
274 |
|
158. |
Carbonated (naming the fruit) juice, sparkling (naming the fruit) juice) .......... |
275 |
|
159. |
Concentrated (naming the fruit) juice .......................................................... |
276 |
|
160. |
(Naming the fruit) jam ................................................................................ |
277 |
|
161. |
(Naming the citrus fruit) marmalade ............................................................ |
278 |
|
162. |
(Naming the fruit) jelly ................................................................................. |
279 |
|
163. |
Lemon curd ................................................................................................ |
280 |
|
164. |
Mincemeat ................................................................................................. |
281 |
|
165. |
Gelatin, edible gelatin .................................................................................. |
282 |
|
166. |
Agar, agar-agar ......................................................................................... |
283 |
|
167. |
Flour ......................................................................................................... |
284 |
|
168. |
Enriched flour ............................................................................................ |
285 |
|
169. |
Whole wheat meal, whole wheat flour ........................................................... |
286 |
|
170. |
Crushed wheat ........................................................................................... |
287 |
|
171. |
Cracked wheat ........................................................................................... |
288 |
|
172. |
Self-raising flour ......................................................................................... |
289 |
|
173. |
Maize roller meal, mealie meal ..................................................................... |
290 |
|
174. |
Maize breakfast food, degerminated maize meal ............................................ |
291 |
|
175. |
Maize flour ................................................................................................. |
292 |
|
176. |
Maize rice .................................................................................................. |
293 |
|
177. |
Maize samp ................................................................................................ |
294 |
|
178. |
Rice .......................................................................................................... |
295 |
|
179. |
Bread, white bread ..................................................................................... |
296 |
|
180. |
Enriched bread, enriched white bread .......................................................... |
297 |
|
181. |
Brown bread .............................................................................................. |
298 |
|
182. |
Meat ....................................................................................................... |
301 |
|
183. |
Meat by-product ......................................................................................... |
302 |
|
184. |
Prepared meat, prepared meat by-product ................................................... |
304 |
|
185. |
Minced beef, ground beef ........................................................................... |
312 |
|
186. |
Preserved meat, preserved meat by-product ................................................. |
314 |
|
187. |
Sausage, sausage meat .............................................................................. |
315 |
|
188. |
Potted meat, meat paste, meat spread ........................................................... |
316 |
|
189. |
Potted meat by-product, meat by-product paste, meat by- product spread ... |
317 |
|
190. |
Meat loaf, meat roll, meat lunch, luncheon meat ............................................ |
318 |
|
191. |
Meat by-product loaf, meat and meat by-product loaf .................................... |
319 |
|
192. |
Headcheese ............................................................................................. |
320 |
|
193. |
Brawn ...................................................................................................... |
321 |
|
194. |
Edible bone meal, edible bone flour ............................................................ |
323 |
|
195. |
Salt .......................................................................................................... |
335 |
|
196. |
Table salt ................................................................................................... |
336 |
|
197. |
White sugar .............................................................................................. |
337 |
|
198. |
Icing sugar ................................................................................................ |
338 |
|
199. |
Brown sugar, yellow sugar, golden sugar ..................................................... |
339 |
|
200. |
Refined sugar syrup, refiners’ syrup, golden syrup ...................................... |
340 |
|
201. |
Dextrose, dextrose monohydrate ................................................................. |
341 |
|
202. |
Glucose syrup, liquid glucose ..................................................................... |
342 |
|
203. |
Honey ....................................................................................................... |
343 |
|
204. |
Vinegar ..................................................................................................... |
344 |
|
205. |
Wine vinegar .............................................................................................. |
346 |
|
206. |
Spirit vinegar, alcoholic vinegar, white grain vinegar, grain vinegar ............ |
347 |
|
207. |
Malt vinegar ............................................................................................... |
348 |
|
208. |
Cider vinegar, apple vinegar ........................................................................ |
349 |
|
209. |
Imitation vinegar ......................................................................................... |
350 |
|
210. |
Black tea or tea .......................................................................................... |
353 |
|
211. |
Green tea .................................................................................................. |
354 |
|
212. |
Fish .......................................................................................................... |
357 |
|
213. |
Prepared fish, prepared fish meat ............................................................... |
360 |
|
214. |
Fish binder ................................................................................................ |
361 |
|
215. |
Preserved fish, preserved fish meat ............................................................. |
364 |
|
216. |
Finan haddie .............................................................................................. |
365 |
|
217. |
Poultry ....................................................................................................... |
369 |
|
218. |
Poultry meat ............................................................................................... |
370 |
|
219. |
Poultry meat by-product .............................................................................. |
371 |
|
220. |
Giblets ....................................................................................................... |
372 |
|
221. |
Prepared poultry meat, prepared poultry meat by-product .............................. |
374 |
|
222. |
Preserved pultry meat, preserved poultry meat by-product ............................. |
378 |
|
223. |
Canned (naming the poultry) ........................................................................ |
379 |
|
224. |
Broth .......................................................................................................... |
380 |
|
225. |
Boneless (naming the poultry) ...................................................................... |
382 |
|
226. |
Liquid, dried or frozen whole egg, egg-yolk, egg white, egg albumen ........... |
383 |
PART II
[Regulation 39]
Acceptable Common Names of certain Foods for the purpose of regulation (b)(iv)
|
Column 1. |
Column 2 |
|
|
Common Name. |
Foods |
|
|
1. |
Vegetable gum. |
One or more of acacia gum, agar, algin, carob bean gum, carrageenan, guar gum, karaya gum, locust bean gum, oat gum, pectin, propylene glycol alginate, tragacanth gum |
|
2. |
Animal fat.................................................... |
One or more animal fats |
|
3. |
Animal oil..................................................... |
One or more animal oils |
|
4. |
Vegetable fat.............................................. |
One or more veetable fats |
|
5. |
Vegetable oil.............................................. |
One or more vegetable oils |
|
6. |
Marine oil. |
One or more marine fats, and oils |
|
7. |
Bleaching, maturing or dough conditioning agent.......................................................... |
One or more of the food additives listed in Part II of the Nineteenth Schedule |
|
8. |
Yeast foods............................................... |
One or more of the food additives listed in Part XIV of the Nineteenth Schedule |
|
9. |
Glazing or polishing agent...................... |
One or more of the food additives listed in Part VII of the Nineteenth Schedule |
|
10. |
Colour........................................................ |
One or more of the colours listed in Part III of the Nineteenth Schedule |
|
11. |
Flavour....................................................... |
One or more of the natural flours |
|
12. |
Artificial flavour......................................... |
One or more of the artificial flavours |
|
13. |
Spices or seasoning............................... |
One or more of the spices or seasonings |
|
14. |
Leavening agent...................................... |
One or more of the leavening agents |
|
15. |
Herbs........................................................ |
One or more of the herbs |
|
16. |
Starches................................................... |
One or more of the starches except modified starches |
|
17. |
Anti-caking agents................................... |
One or more of the food additives listed in Part I of the Nineteenth Schedule |
|
18. |
Anti-oxidants............................................. |
One or more of the permitted anti-oxidants |
|
19. |
Emulsifiers................................................ |
One or more of the food additives listed in Part IV of the Nineteenth Schedule |
|
20. |
Preservatives........................................... |
One or more of the food additives listed in Part XIA of the Nineteenth Schedule |
|
21. |
Stabilisers................................................ |
One or more of the food additives listed in Part IV of the Nineteenth Schedule |
|
22. |
Thickening agents (including modified starches)................................................. |
One or more of the food additives listed in Part IV of the Nineteenth Schedule |
[Regulation 178]
VARIETIES OR TYPES OF RECOGNISED CHEESE AND THEIR MINIMUM MILK FAT CONTENTS ON THE DRY BASIS
|
Column 1 |
Column 2 |
|
Varieties or Types of Recognised Cheese |
Minimum Milk |
PART I
|
Cheddar, and wensleydale .................................................................... |
50 |
PART II
|
Alpin, asiago, blue vein, bel paese, brick, camembert, Cheshire, feta, gouda, gorgonzola, granular, Stilton, limburger, neufchatel, port du |
|
PART III
|
Esrom, havarti, maribo, pasta filata, samsoe, steppe, tilsiter .......... |
45 |
PART IV
|
Emmenthal or emmentaler, gruyere, Swiss ................................... |
43 |
PART V
|
Brie, edam, leyden .................................................................... |
40 |
PART VI
|
Parmesan, romano, other hard grating cheese ............................ |
32 |
PART VII
|
Part skim pizza, part skim mozzarella, part skim scamorza ........... |
30 |
[Regulation 201]
COMPOSITION AND QUALITY FACTORS OF ARACHIS OIL
|
Relative density (20ºC/water at 20ºC)........... |
Not less than 0.914 and not more than 0.917 |
|
Refractive index at 40ºC................................. |
Not less than 1.460 and not more than 1.465 |
|
Saponification value (milligram KOH per gram). |
Not less than 187 and not more than 196 |
|
Iodine value (Wijs).......................................... |
Not less than 80 and not more than 106 |
|
Unsaponifiable matter.................................... |
Not more than 10 grams per kilogram |
|
Arachidic and higher fatty acid...................... |
Not more than 48 grams per killogram |
|
Acid value....................................................... |
Not more than 4 milligrams KOH per gram |
|
Peroxide value............................................... |
Not more than 10 milliequivalents peroxide oxygen per kilogram |
|
Insoluble impurities....................................... |
Not more than 0.05 per centum |
|
Matter volatile at 105ºC................................. |
Not more than 0.2 per centum |
|
Soap content................................................. |
Not more than 0.005 per centum |
[Regulation 202]
COMPOSITION AND QUALITY FACTORS OF COTTONSEED OIL
|
Relative density (20ºC/water at 20ºC)........... |
Not less than 0.918 and not more than 0.926 |
|
Refractive index at 40ºC................................. |
Not less than 1.458 and not more than 1.466 |
|
Saponification value (milligram KOH per gram) |
Not less than 189 and not more than 198 |
|
Iodine value (Wijs).......................................... |
Not more than 99 and not less than 119 |
|
Unsaponifiable matter.................................... |
Not more than 15 grams per kilogram |
|
Halphen test................................................... |
Positive |
|
Acid value...................................................... |
Not more than 0.6 milligrams KOH per gram |
|
Peroxide value.............................................. |
Not more than 10 milliequivalents peroxide oxygen per kilogram |
|
Insoluble impurities...................................... |
Not more than 0.05 per centum |
|
Matter volatile at 105ºC................................ |
Not more than 0.2 per centum |
|
Soap content................................................. |
Not more than 0.005 per centum |
[Regulation 203]
COMPOSITION AND QUALITY FACTORS OF MAIZE OIL
|
Relative density (20ºC/water at 20ºC)............ |
Not less than 0.917 and not more than 0.925 |
|
Refractive index at 40ºC................................. |
Not less than 1.465 and not more than 1.468 |
|
Saponification value (milligram KOH per gram). |
Not less than 187 and not more than 195 |
|
Iodine value (Wijs).......................................... |
Not less than 103 and not more than 128 |
|
Unsaponifiable matter.................................... |
Not more than 28 grams per kilogram |
|
Acid value....................................................... |
Not more than 4 milligrams KOH per gram |
|
Peroxide value............................................... |
Not more than 10 milliequivalents peroxide oxygen per kilogram |
|
Matter volatile at 105ºC................................. |
Not more than 0.2 per centum |
|
Insoluble impurities....................................... |
Not more than 0.05 per centum |
|
Soap content................................................. |
Not more than 0.005 per centum |
[Regulation 204]
COMPOSITION AND QUALITY FACTORS OF MUSTARD SEED OIL
|
Relative density (20ºC/water at 20ºC)............. |
Not less than 0.910 and not more than 0.921 |
|
Refractive index at 40ºC.................................. |
Not less than 1.461 and not more than 1.469 |
|
Saponification value (milligram KOH per gram). |
Not less than 170 and not more than 184 |
|
Iodine value (Wijs)........................................... |
Not less than 92 and not more than 125 |
|
Unsaponifiable matter..................................... |
Not more than 15 grams per kilogram |
|
Allyl isothiocyanate......................................... |
Not more than 4 grams per kilogram |
|
Acid value....................................................... |
Not more than 4 milligram KOH per gram |
|
Peroxide value............................................... |
Not more than 10 milliequivalents peroxide oxygen per gram |
|
Matter volatile at 105ºC................................. |
Not more than 0.2 per centum |
|
Insoluble impurities....................................... |
Not more than 0.05 per centum |
|
Soap content................................................. |
Not more than 0.005 per centum |
[Regulation 205]
COMPOSITION AND QUALITY FACTORS OF OLIVE OIL
|
Relative density(20ºC/water at 20ºC)............. |
Not less than 0.910 and not more than 196 |
|
Refractive index at 20ºC................................. |
Not less than 1.468 and not more than 1.471 |
|
Saponification value (milligram KOH per gram). |
Not less than 184 and not more than 196 |
|
Iodine value (Wijs).......................................... |
Not less than 75 and not more than 94 |
|
Unsaponifiable matter..................................... |
Not more than 15 grams per kilogram |
|
Bellier index..................................................... |
Not more than 17 |
|
Semi-siccative oil test..................................... |
Negative |
|
Olive residue oil test....................................... |
Negative |
|
Cottonseed oil test......................................... |
Negative |
|
Teaseed oil test.............................................. |
Negative |
|
Sesameseed oil test...................................... |
Negative |
|
Acid value....................................................... |
Not more than 6.6 milligrams KOH per gram oil |
|
Peroxide value............................................... |
Not more than 20 milliequivalents peroxide oxygen per kilogram |
|
Matter volatile at 105ºC................................. |
Not more than 0.2 per centum |
|
Insoluble impurities....................................... |
Not more than 0.1 per centum |
|
Soap test........................................................ |
Negative |
[Regulation 206]
COMPOSITION AND QUALITY FACTORS OF RAPESEED OIL
|
Relative density (20ºC/water at 20ºC)................ |
Not less than 0.910 and not more than 0.920 |
|
Refractive index at 40ºC.................................. |
Not less than 1.465 and not more than 1.469 |
|
Saponification value (milligram KOH per gram). |
Not less than 168 and not more than 181 |
|
Iodine value (Wijs)......................................... |
Not less than 94 and not more than 120 |
|
Crismer value................................................ |
Not less than 80 and nt more than 85 |
|
Unsaponifiable matter.................................... |
Not more than 20 grams per kilogram |
|
Acid value.................................................... |
Not more than 4 milligrams KOH per gram |
|
Peroxide value.............................................. |
Not more than 10 milliequivalents peroxide oxygen per kilogram |
|
Matter volatile at 105ºC.................................. |
Not more than 0.2 per centum |
|
Insoluble impurities....................................... |
Not more than 0.05 per centum |
|
Soap content................................................ |
Not more than 0.005 per centum |
[Regulation 207]
COMPOSITION AND QUALITY FACTORS OF SAFFLOWERSEED OIL
|
Relative density (20ºC/water at 20ºC)............... |
Not less than 0.922 and not more than 0.927 |
|
Refractive index at 40ºC.................................... |
Not less than 1.467 and not more than 1.470 |
|
Saponification value (milligram KOH per gram oil).................................................................. |
Not less than 186 and not more than 198 |
|
Iodine value (Wijs).......................................... |
Not less than 135 and not more than 150 |
|
Unsaponifiable matter...................................... |
Not more than 15 grams per kilogram |
|
Acid value...................................................... |
Not more than 0.6 milligrams KOH per gram |
|
Peroxide value................................................ |
Not more than 10 milliequivalents peroxide oxygen per kilogram |
|
Matter volatile at 105ºC.................................... |
Not more than 0.2 per centum |
|
Insoluble impurities......................................... |
Not more than 0.05 per centum |
|
Soap content.................................................. |
Not more than 0.005 per centum |
[Regulation 208]
COMPOSITION AND QUALITY FACTORS OF SESAMESEED OIL
|
Relative density (20ºC/water at 20ºC)................ |
Not less than 0.1915 and not more than 0.923 |
|
Refractive index at 40ºC.................................. |
Not less than 1.465 and not more than 1.469 |
|
Saponification value (milligram KOH per gram). |
Not less than 187 and not more than 195 |
|
Iodine value (Wijs)......................................... |
Not less than 104 and not more than 120 |
|
Unsaponifiable matter.................................... |
Not more than 20 grams per kilogram |
|
Acid value.................................................... |
Not more than 4 milligrams KOH per gram |
|
Peroxide value.............................................. |
Not more than 10 milliequivalents peroxide oxygen per kilogram |
|
Matter volatile at 105ºC................................... |
Not more than 0.2 per centum |
|
Insoluble impurities........................................ |
Not more than 0.05 per centum |
|
Soap content................................................ |
Not more than 0.005 per centum |
[Regulation 209)
COMPOSITION AND QUALITY FACTORS OF SOYA BEAN OIL
|
Relative density (20ºC/water at 20ºC)................ |
Not less than 0.919 and not more than 0.925 |
|
Refractive index at 40ºC.................................. |
Not less than 1.466 and not more than 1.470 |
|
Saponification value (milligram KOH per gram oil)................................................................ |
Not less than 189 and not more than 195 |
|
Iodine value (Wijs)........................................ |
Not less than 120 and not more than 143 |
|
Unsaponifiable matter.................................... |
Not more than 15 grams per kilogram |
|
Acid value.................................................... |
Not more than 4 milligrams KOH per gram |
|
Matter volatile at 105ºC.................................. |
Not more than 0.2 per centum |
|
Insoluble impurities....................................... |
Not more than 0.05 per centum |
|
Soap content................................................ |
Not more than 0.005 per centum |
[Regulation 210]
COMPOSITION AND QUALITY FACTORS OF SUNFLOWERSEED OIL
|
Relative density (20ºC/water at 20ºC).............. |
Not less than 0.918 and not more than 0.923 |
|
Refractive index at 40ºC................................ |
Not less than 1.467 and not more than 1.469 |
|
Saponification value (milligram KOH per gram). |
Not less than 188 and not more than 194 |
|
Iodine value (Wijs)......................................... |
Not less than 110 and not more than 143 |
|
Unsaponifiable matter..................................... |
Not more than 15 grams per kilogram |
|
Acid value..................................................... |
Not more than 4 milligrams KOH per gram |
|
Peroxide value.............................................. |
Not more than 10 milliequivalents peroxide oxygen per gram |
|
Matter volatile at 105ºC.................................. |
Not more than 0.2 per centum |
|
Insoluble impurities....................................... |
Not more than 0.05 per centum |
|
Soap content................................................ |
Not more than 0.005 per centum |
[Regulation 211]
COMPOSITION AND QUALITY FACTORS OF REFINED OIL
|
Acid value...................................................... |
Not more than 0.6 milligrams KOH per gram |
|
Peroxide value............................................... |
Not more than 10 milliequivalents peroxide oxygen per gram |
|
Matter volatile at 105ºC................................... |
Not more than 0.2 per centum |
|
Insoluble impurities........................................ |
Not more than 0.05 per centum |
|
Soap content................................................. |
Not more than 0.005 per centum |
[Regulation 214]
COMPOSITION AND QUALITY FACTORS OF LARD
|
Relative density (40ºC/water at 20ºC)............... |
Not less than 0.896 and not more than 0.904 |
|
Refractive index at 40ºC................................. |
Not less than 1.448 and not more than 1.460 |
|
Titre (ºC)....................................................... |
Not less than 32 and not more than 45 |
|
Saponification value (milligram KOH per gram). |
Not less than 192 and not more than 203 |
|
Iodine value (Wijs)......................................... |
Not less than 45 and not more than 70 |
|
Unsaponifiable matter.................................... |
Not more than 10 grams per kilogram |
|
Acid value.................................................... |
Not more than 1.3 milligrams KOH per gram |
|
Peroxide value.............................................. |
Not more than 10 milliequivalents peroxide oxygen per kilogram |
|
Matter volatile at 105ºC.................................. |
Not more than 0.3 per centum |
|
Impurities.................................................... |
Not more than 0.05 per centum |
|
Soap content............................................... |
Nil |
[Regulation 215]
COMPOSITION AND QUALITY FACTORS OF EDIBLE TALLOW
|
Relative density (40ºC/water at 20ºC)............... |
Not less than 0.893 and not more than 0.904 |
|
Refractive index at 40ºC................................. |
Not less than 1.448 and not more than 1.460 |
|
Titre (ºC)...................................................... |
Not less than 40 and not more than 49 |
|
Saponification value (milligram KOH per gram). |
Not less than 190 and not more than 202 |
|
Iodine value (Wijs)........................................ |
Not less than 32 and not more than 50 |
|
Unsaponifiable matter.................................... |
Not more than 12 grams per kilogram |
|
Acid value.................................................... |
Not more than 2.5 milligrams KOH per gram |
|
Peroxide value............................................. |
Not more than 16 milliequivalents peroxide oxygen per kilogram fat |
|
Matter volatile at 105ºC.................................. |
Not more than 0.3 per centum |
|
Impurities..................................................... |
Not more than 0.05 per centum |
|
Soap content................................................ |
Not more than 0.005 per centum |
[Regulation 245 and 260]
USE OF AND LIMITS FOR FOOD COLOURS PERMITTED IN CANNED VEGETABLES AND CANNED FRUITS
PART I
[Regulation 245]
Use of and Limits for Food Colours Permitted in Canned Vegetables
|
Name of Canned Vegetable |
Permitted Food Colour |
Maximum Limits |
|
Green beans, axe beans |
Tartrazine. |
100 milligrams per kilogram |
|
Mushrooms |
Caramel-for use in sauces |
Limited by good manufacturing practice |
|
Green peas |
Tartrazine, brilliant blue FCF, carotene |
100 milligrams per kilogram singly or in combination |
|
Mature process peas |
Tartrazine |
100 milligrams per kilogram |
PART II
[Regulation 260]
Use of and Limits for Food Colours Permitted in Canned Fruits
|
Name of Canned Fruit |
Permitted Food Colour |
Maximum Limits |
|
Canned plum (in red or purple plums only) |
Erythrosine. |
100 milligrams per kilogram |
|
Canned raspberries. |
Erythrosine. |
100 milligrams per kilogram |
|
Canned fruit. |
Erythrosine (to colour cherries only, if artificially coloured cherries are used) |
100 milligrams per kilogram |
|
Canned pears. |
Erythrosine, amaranth, fast green FCF, tartrazine. |
100 milligrams per kilogram singly or in combination |
|
Canned tropical fruit |
Erythrosine (to colour cherries only, if artificially coloured cherries are used) |
100 milligrams per kilogram |
|
Canned strawberries. |
Erythrosine. |
100 milligrams per kilogram |
[Regulation 324]
EXEMPTION LIMITS FOR POISONOUS OR HARMFUL SUBSTANCES IN FOOD FOR SALE
PART I
Substance in parts per million
Foods
Arsenic
Copper
Iron
Lead
Mercury
Tin
Zinc
Fluorine
Mineral impurities insoluble in 10% HCI
1. Aluminium compounds
3.0
50.0
-
10.0
-
-
50.0
2.0
-
2. Apple juice
-
5.0
10.0
0.3
-
150.0
5.0
-
20.0
3. Apricot nectar
0.2
-
15.0
0.3
-
250.0
5.0
-
-
4. Baking powder
2.0
50.0
-
10.0
-
-
50.0
10.0
-
5. Beverages, as consumed and bottled water, other than mineral water
0.1
2.0
-
0.2
-
-
5.0
2.0
-
6. Calcium phosphate
4.0
30.0
-
5.0
-
-
30.0
30.0
-
7. Canned fruits and vegetables
-
-
-
0.5
-
250.0
-
-
-
8. Citric acid
1.0
50.0
-
10.0
-
-
50.0
2.0
-
9. Cocoa butter
0.5
0.4
20.0
0.5
-
-
-
-
-
10. Cream of tartar
2.0
50.0
50.0
20.0
-
-
50.0
2.0
-
11. Dextrose, anhydrous
1.0
2.0
-
2.0
-
-
-
-
-
12. Dextrose monohydrate
1.0
2.0
-
2.0
-
-
-
-
-
13. Dried herbs, spices and curry powder
50.0
50.0
-
10.0
-
-
50.0
20.0
-
14. Edible bone meal..
1.0
20.0
-
10.0
-
-
150.0
650.0
-
15. Fish protein
3.5
-
-
0.5
-
-
-
150.0
-
16. Fish, tuna
-
-
-
-
0.3
-
-
-
-
17. Fish, other
-
-
-
-
0.2
-
-
-
-
18. Foods not specified
1.0
20.0
10.0
2.0
0.1
250.0
50.0
10.0
-
19. Fresh fruits
2.0
50.0
-
7.0
-
-
50.0
2.0
-
20. Fresh vegetables
1.0
50.0
-
2.0
-
-
50.0
2.0
-
21. Gelatin
2.0
30.0
-
7.0
-
-
100.0
60.0
-
22. Gelling agents, except gelatin
2.0
50.0
-
20.0
-
-
200.0
2.0
-
23. Glucose syrup
1.0
5.0
-
2.0
-
-
-
-
-
24. Glucose syrup, dried
1.0
5.0
-
2.0
-
-
-
-
-
25. Grapefruit juice
-
5.0
15.0
0.3
-
250.0
5.0
-
-
26. Grape juice
-
5.0
15.0
0.3
-
-
5.0
-
20.0
27. Lactose
1.0
2.0
-
2.0
-
-
-
-
-
28. Lemon juice
-
5.0
15.0
1.0
-
250.0
5.0
-
-
29. Liver
1.0
150.0
-
2.0
-
-
100.0
2.0
-
30. Marine and fresh water animal products
5.0
100.0
-
10.0
-
-
100.0
25.0
-
31. Orange juice
-
5.0
15.0
0.3
-
250.0
5.0
-
-
32. Peach nectar
0.2
5.0
15.0
0.3
-
250.0
5.0
-
-
33. Pear nectar
-
5.0
15.0
0.3
-
250.0
5.0
-
-
34. Phosphoric acid
4.0
30.0
-
5.0
-
-
30.0
20.0
-
35. Refined oils and fats
0.1
0.1
1.5
0.1
-
-
-
-
-
36. Self-raising flour
-
-
-
-
-
-
-
3.0
-
37. Sodium bicarbonate
2.0
50.0
-
5.0
-
-
50.0
2.0
-
38. Sodium nitrite
1.0
50.0
-
20.0
-
-
50.0
2.0
-
39. Sodium and potassium nitrates
1.0
50.0
-
10.0
-
-
50.0
2.0
-
40. Sodium, potassium and ammonium phosphates
4.0
30.0
-
5.0
-
-
30.0
20.0
-
41. Sugar, powdered
1.0
2.0
-
2.0
-
-
-
-
-
42. Sugar, soft
1.0
10.0
-
2.0
-
-
-
-
-
43. Sugar, white
1.0
2.0
-
2.0
-
-
-
-
-
44. Tartaric acid
1.0
50.0
-
10.0
-
-
50.0
2.0
-
45. Tea..
1.0
150.0
-
10.0
-
-
50.0
100.0
-
46. Tomato juice
-
5.0
15.0
0.3
-
-
5.0
-
20.0
47. Virgin oils.
0.1
0.4
5.0
0.1
-
-
-
-
-
PART II
|
Trade name, |
|||||
|
Common name |
Chemical name |
if any, in |
Tolerance* |
Foods |
Remarks |
|
use in Zambia |
p.p.m. |
||||
|
2-methyl-2-(methylthio) |
0.1 |
Cottonseed |
|||
|
Aldrin |
1,2,3,4,10,10-hexachloro-1,4,4a, ,8,8a-hexahydro-exo-1,4- |
0.2 |
Beets, carrots, parsnips, potatoes, turnips |
Dieldrin residue to be included in the analysis |
|
|
ndo-5,8-di ethanonaphthalene |
0.1 |
Maize grain, marrows, sorghum grain, spinach, sweet corn |
|||
|
Aluminium |
Aluminium phosphide |
Phostoxin |
0.1 |
Raw cereals |
Calculated as |
|
phosphide |
0.01 |
Flour and other milled |
hydrogen phosphide |
||
|
products, breakfast |
|||||
|
cereals, dried |
|||||
|
vegetables, spices |
|||||
|
Anilazine |
2,4-dichloro-6-(2-chloroanilino)- |
Dyrene |
20 |
Strawberries |
|
|
1,3,5-triazine |
10 |
Blueberries, celery, |
|||
|
5 |
Blackberries, |
||||
|
1.0 |
Potatoes |
||||
|
Atrazine |
2-chloro-4-ethylamino-6- |
0.25 |
Maize grain, sorghum |
||
|
0.02 |
Eggs, milk, meat, fat |
||||
|
Azinphosmethyl |
S-[3,4-dihydro-4-oxobenzo(d)- |
Guthion |
4.0 |
Apricots, grapes |
|
|
(1,2,3)-triazin-3-ylmethyl] |
1.0 |
Other fruits |
|||
|
dimethyl |
0.5 |
Vegetables |
|||
|
phosphorothiolothionate |
|||||
|
Benomyl |
Methyl-N-[1-(butylcarbamoyl)- |
Benlate |
15 |
Apricots, cherries, |
|
|
2-benzimi-dazole] carbamate |
nectarines, peaches, plums |
||||
|
(including fresh prunes) |
|||||
|
2.0 |
Snap beans (succulent) |
||||
|
1.0 |
Cucumbers, melons, |
||||
|
summer squash, |
|||||
|
winter squash |
|||||
|
0.2 |
Banana pulp, peanuts, |
||||
|
sugarbeet roots |
|||||
|
Binapacryl |
2-(1-methyl-n-propyl)4,6- |
Morocide |
1.0 |
Peaches, cherries |
|
|
dinitrophenyl |
0.5 |
Apples, pears, grapes |
|||
|
2-methylcrotonate |
0.3 |
Plums |
|||
|
0.2 |
Nectarines |
||||
|
Bonaid |
Ethyl 4-hydroxy-6,7- |
0.4 |
Poultry meat and |
||
|
0.1 |
Muscle of poultry |
||||
|
Bromophos |
4-bromo-2,5-dichlorophenyl |
1.5 |
Apples |
||
|
Calcium cyanide |
Calcium cyanide |
25 |
Barley, maize, rice, rye, |
Calculated as |
|
|
Captafol |
N-(1,1,2,2-tetrachloroethylthio)- |
Diflotan |
15 |
Peaches |
|
|
3a,4,7,7a- |
10 |
Cherries (sour) |
|||
|
tetrachydrophthalimide |
2.0 |
Cherries (sweet) |
|||
|
5 |
Tomatoes |
||||
|
2.0 |
Melons (whole) |
||||
|
1.0 |
Cucumbers (whole) |
||||
|
0.5 |
Apricots |
||||
|
0.2 |
Plums |
||||
|
Captan |
N-(trichloro-methylthio)-3a,4, |
40 |
Apples, cherries |
||
|
7,7a-tetrahydrophthalimide |
30 |
Pears |
|||
|
20 |
Appricots |
||||
|
15 |
Citrus fruits, peaches, |
||||
|
10 |
Strawberries, raspberries, cranberries, cucumbers, greenbeans, lettuce, marrows, peppers |
||||
|
5 |
Raisins |
||||
|
Carbaryl |
l-naphthyl methylcarbamate |
Sevin |
10 |
Raspberries, blackberries, boysenberries, peaches, nectarines, asparagus, okra, leafy vegetabeles (except brassica), nuts (whole), olives (fresh), sunflower seed entire, avacadoes |
|
|
7 |
Citrus fruits, figs, guavas, mangoes, ulberries, strawberries, blueberries, pomegranates |
||||
|
5 |
Apples, bananas (pulp), grapes, beans, peas (including pod), brassica, tomatoes, peppers, eggplant, poultry (skin) |
||||
|
0.5 |
Poultry (total) (edible portions) |
||||
|
3.0 |
Cucurbits (including |
||||
|
2.5 |
Rice |
||||
|
1.0 |
Cottonseed (whole), sweetcorn (kernels), nuts, maize, millets (shelled), olives (processed), meat of cattle, goats and sheep; sorghum |
||||
|
0.5 |
Onions |
||||
|
0.2 |
Potatoes |
||||
|
Carbofuran |
2,3-dihydro-2,2,-dimethyl |
Furadan |
0.5** |
Turnips |
|
|
benzofuran-7-yl |
0.2** |
Rice |
|||
|
methylcarbamate |
0.1** |
Maize grain, sugar cane |
|||
|
Carbophenothion |
S-(4-chlorophenylthiomethyl) |
Trithion |
2.0 |
Grapefruit, lemons, |
|
|
diethyl |
Garrathion |
limes, oranges, |
|||
|
phosphorothiolothionate |
sorghum grain, sorghum grain, tangelos, tangerines |
||||
|
0.8 |
Apples, apricots, beans snap (succulent form), beans, lime (succulent form), beetroots, cantaloupes, cherries, crabapples, cucumbers, eggplants, figs, grapes, nectarines, olives, onions (dry bulb), onions (green), peaches, pears, peas (succulent form), peppers, pimentos, plums (fresh prunes), quinces, soybeans (succulent form), spinach, strawberries, summer squash, tomatoes, watermelons |
||||
|
0.2 |
Maize (kernels plus cob with husk removed) |
||||
|
0.1 |
Fat of cattle, goats, hogs and sheep |
||||
|
Chinomethionat |
6-methyl-2-oxo-1,3-dithiolo |
Morestan |
6.0 |
Strawberries |
|
|
(4,5-b)-quinoxaline |
4.0 |
Apricots, peaches |
|||
|
3.0 |
Cherries |
||||
|
1.5 |
Apples, honeydew melons, muskmelons (cantaloupes), pears, summer squash |
||||
|
1.0 |
Plums (fresh prunes) |
||||
|
0.75 |
Cucumbers, water-melons, winter squash |
||||
|
Chlorbenside |
4-chlorobenzyl 4-chlorophenyl sulphide |
3.0 |
Apples, apricots, crabapples, eggplants, grapes, nectarines, peaches, plums, quinces, strawberries, tomatoes |
Includes its sulfoxide and sulphone oxidation products |
|
|
Chlordane |
1,2,4,5,6,7,8,8-octachloro- |
0.3 |
Potatoes, sweet potatoes, rutabagas, turnips, parsnips, sugarbeet, radishes |
||
|
0.2 |
Asparagus, broccoli, Brussels sprouts, cabbage, celery, cauliflower, mustard greens, spinach |
||||
|
0.2 |
Swiss chard, lettuce |
||||
|
0.02 |
Beans, peas, eggplant, tomatoes, collards, wheat, rye, oats, rice (polished), maize, popcorn |
||||
|
0.05 |
Sorghum |
||||
|
0.1 |
Cantaloupes, cucumbers, pumpkins, squash, watermelons |
||||
|
0.1 |
Almonds, bananas, figs, guavas, fiberts, mangoes, olives, passion fruit, papayas, pecans |
||||
|
0.1 |
Pomegranates, pineapples, strawberries, walnuts |
||||
|
0.02 |
Citrus, pome and stone fruits |
||||
|
0.5 |
Crude soyabean and linseed oils |
||||
|
0.1 |
Crude cottonseed oil |
||||
|
0.02 |
Edible cottonseed oil |
||||
|
0.02 |
Edible soyabean oil |
||||
|
0.05 |
Milk and milk products (fat basis) |
||||
|
0.05 |
Fat of meat and poultry |
||||
|
0.02 |
Eggs (shell-free) |
||||
|
Chlorfenson |
4-chlorophenyl |
Ovex |
5.0 |
Citrus fruits |
|
|
4-chlorobenzenesulphonate |
Ovotran |
3.0 |
Apples, peaches, pears, plums, prunes |
||
|
Chlorfenvinphos |
2-chloro-1-(2,4-dichloro- |
Birlane |
0.4 |
Carrots, celery |
|
|
phenyl) vinyl diethyl |
0.2 |
Meat (fat basis) |
|||
|
phosphate |
0.2 |
Milk and milk products |
|||
|
0.1 |
Cauliflower, radish, horseradish, tomatoes |
||||
|
0.05 |
Brussels sprouts, cabbage, broccoli, swedes, turnips, potatoes, sweet potatoes, onions, leeks, aubergines, mushrooms, peanuts (shelled), maize, wheat grain, cottonseed, rice (raw and polished) |
||||
|
Clopidol |
3,5-dichloro-2,6-dimethyl-4-pyridinol |
25 |
Uncooked liver and kidney of poultry |
||
|
10 |
Uncooked tissue of poultry |
||||
|
Chlorobenzilate |
Ethyl 4,4’- |
5.0 |
Apples, pears (whole fruit) |
||
|
dichlorodiphenylglycollate or |
|||||
|
ethyl 4,4’-dichlorobenzilate |
1.0 |
Citrus fruit (whole) |
|||
|
0.2 |
Almonds, walnuts (without shells) |
||||
|
1.0 |
Melons, cantaloupes |
||||
|
Chlorphenamidine |
NN-dimethyl-N’-(2-methyl-4- |
5.0 |
Pears |
||
|
chlorophenyl)-formamidine |
4.0 |
Peaches |
|||
|
3.0 |
Apples |
||||
|
Chlorophenamidine hydrochloride |
NN-dimethyl-N’-2(-methyl-4- chlorophenyl)-formamidine hydrochloride |
5.0 |
Pears |
Calculated as chlorophenamidine base equivalent |
|
|
4.0 |
Peaches, plums, prunes |
||||
|
3.0 |
Apples, Brussels sprouts, cauliflower |
||||
|
2.0 |
Broccoli |
Calculated as chlorophenamidine base equivalent |
|||
|
0.5 |
Cabbages |
Calculated as chlorophenamidine base equivalent |
|||
|
Chlorpropham |
Isopropyl N-(3-chlorphenyl) |
Chloro-IPC |
50 |
Potatoes |
|
|
carbamate |
CIPC |
||||
|
Chloropropylate |
Isopropyl 4,4’-dichlorobenzilate |
3.0 |
Apples, pears, citrus fruit (whole) |
||
|
1.0 |
Tomatoes, cantaloupes |
||||
|
Chlorthal methyl |
Dimethyl ester of 2,3,5,6-tetra- |
Dacthal |
5 |
Mustard greens, turnip greens |
|
|
chloroterephthalic acid |
|||||
|
2.0 |
Beans, black-eyed peas, collards, kale, lettuce, peppers, pimentos, potatoes, soybeans, strawberries, sweet potatoes, turnips, yams |
||||
|
1.0 |
Broccoli, Brussels sprouts, cabbage, cantaloupes, garlic, honeydew melons, onions, summer squash, tomatoes, water melons, winter squash |
||||
|
0.05 |
Maize grain, popcorn, sweetcorn (kernels plus cob with husk removed) |
||||
|
Coumaphos |
3-chloro-4-methyl-7-coumarinyl |
Co-Ral |
0.05 |
Eggs (shell-free) |
|
|
diethyl phosphorothionate |
0.5 |
Meat (including poultry) on fat basis |
|||
|
Crufomate |
4-tertiary butyl-2-chlorophenyl |
0.05 |
Whole milk |
||
|
methyl-N-methylphosphoroamidate |
1.0 |
Meat (fat basis) |
|||
|
Dalapon-Na |
Sodium 2,2 dichloropropionate |
Dowpon |
35 |
Peaches, plums |
|
|
Radapon |
30 |
Asparagus |
|||
|
15 |
Peas |
||||
|
10 |
Maize grain, dried ear corn (kernels and cobs), potatoes, cranberries, citrus fruits |
||||
|
5 |
Bananas, grapefruit, sugarbeets (roots and tops), tangerines, fresh corn (including sweet corn kernels plus cobs with husk removed) |
||||
|
3.0 |
Apples, grapes, pears, pineapples |
||||
|
2.0 |
Coffee |
||||
|
1.0 |
Apricots |
||||
|
DDT |
1,1,1-trichloro-2,2-di-(4- chlorophenyl) ethane |
Arkotine |
7 |
Apples, pears, peaches, apricots, small fruit (except strawberries), vegetables (except root), meat or poultry (on fat basis) |
|
|
1.0 |
Maize, millets, sorghum, wheat grain, sunflower seed (entire), nuts (shelled), strawberries, root vegetables |
||||
|
3.5 |
Cherries, plums, citrus and tropical fruit |
||||
|
0.5 |
Whole milk |
||||
|
1.25 |
Milk products (fat basis) |
||||
|
0.5 |
Eggs (shell-free) |
||||
|
Dehydroacetic acid (sodium salt) |
3-acetyl-6-methyl-2,4-pyran-dione, sodium salt |
65 |
Strawberries |
Calculated as dehydro acetic acid |
|
|
10 |
Bananas (edible pulp) |
||||
|
Demeton |
A mixture of diethyl 2- |
1.25 |
Grapes, hops |
||
|
(ethylthio)ethyl |
0.75 |
Almonds, apples, apricots, |
|||
|
phosphorothionate and |
barley grain, broccoli, |
||||
|
diethyl-2-(ethylthio) ethyl |
Brussels sprouts, cabbage, |
||||
|
phosphorothionate |
cauliflower, celery, filberts, grapefruit, lemon, lettuce, muskmelons, nectarines, oat grain, oranges, peaches, pears, peas, pecans, peppers, plums, potatoes, strawberries, tomatoes, walnuts, wheat grain |
||||
|
0.5 |
Sugarbeets |
||||
|
0.2 |
Sorghum grain |
||||
|
Diazinon |
Diethyl 2-isopropyl-6-methyl-4- |
Basudin |
0.7 |
Peaches, citrus fruits, cherries |
|
|
phosphorothionate |
0.5 |
Other fruits |
|||
|
0.7 |
Leafy vegetables |
||||
|
0.5 |
Other vegetables |
||||
|
0.1 |
Wheat, barley, rice (polished) |
||||
|
0.5 |
Almonds, walnuts, filberts, pecans, peanuts (shelled) |
||||
|
0.5 |
Cottonseed, safflower seed, sunflower seed |
||||
|
0.7 |
Sweet corn (kernels and cobs with husks removed) |
||||
|
2.0 |
Olives and olive oil |
||||
|
0.7 |
Fat of meat of cattle, sheep and hogs |
||||
|
Dibromo- |
1,2-dibromo-3-chloropropane |
Fumazone |
130 |
Endive, lettuce |
|
|
chloropropane |
Nemagon |
125 |
Bananas (in pulp) |
||
|
Fumagon |
75 |
Beans, carrots, celery, figs, okra, parsnips, radishes, turnips |
|||
|
50 |
Broccoli, Brussels sprouts, cabbage, cantaloupes, cauliflower, eggplants, honeydew melons, muskmelons, peppers, pineapples, tomatoes |
||||
|
25 |
Blackberries. boysenberries, cucumbers, dewberries, grapes, loganberries, raspberries, summer squash |
||||
|
20 |
Citrus fruits |
||||
|
10 |
Strawberries, walnuts |
||||
|
5 |
Apricots, nectarines, peaches |
||||
|
Dichlone |
2,3-dichloro-1,4-naphtho- |
15 |
Strawberries |
||
|
quinone |
3.0 |
Apples, beans, celery, cherries, peaches, plums (fresh prunes), tomatoes |
|||
|
Dichlorvos |
2,2 dichloro-vinyl dimethyl |
DDVS |
5.0 |
Cocoa beans |
|
|
DDVP |
phosphate |
Nogos |
2.0 |
Raw grain (wheat, rice, |
|
|
Vapona |
rye, oats, barley, maize, sorghum, etc.) |
||||
|
0.5 |
Milled products from raw grain |
||||
|
2.0 |
Coffee beans, soyabeans, lentils, peanuts |
||||
|
0.5 |
Mushrooms |
||||
|
0.5 |
Fresh vegetables (except lettuce) |
||||
|
1.0 |
Lettuce |
||||
|
0.5 |
Tomatoes |
||||
|
0.1 |
Fresh fruit (apples, pears, peaches, strawberries, etc.) |
||||
|
0.05 |
Meat of cattle, sheep, goats, pigs and poultry |
||||
|
0.05 |
Eggs (shell-free) |
||||
|
0.02 |
Milk (whole) |
||||
|
0.1 |
Miscellaneous food items not otherwise specified |
||||
|
Dicloran |
2,6-dichloro-4-nitroaniline |
Botran |
20 |
Apricots, nectarines, |
|
|
Allisan |
peaches, sweet cherries, snap beans |
||||
|
15 |
Blackberries, boysenberries, celery, raspberries, strawberries |
||||
|
5 |
Cucumbers, garlic, onions, tomatoes |
||||
|
1.0 |
Plums (fresh prunes) |
||||
|
0.25 |
Potatoes |
||||
|
Dicofol |
2,2,2-trichloro-1,1-di(4-chlorophenyl)ethanol |
Kelthane |
5 |
Fruit, hops, vegetables, tea (dry manufactured) |
|
|
Dieldrin |
1,2,3,4,10,10-hexachloro-6,7-epoxy-1,4,4a,5,6,7,8,8a octahydro-exo-1,4-endo exo-5,8 dimethanonaphthalene |
0.1 |
Asparagus, beans, broccoli, Brussels sprouts, cabbage, cauliflower, chinese cabbage, cow peas, cucumber, eggplant, horseradish, kale, kohlrabi, onions, parsnips, peanuts, peppers, pimentos, radishes, radish tops, soyabeans, turnips |
||
|
0.1 |
Fruit (other than citrus), maize grain |
||||
|
0.05 |
Citrus fruit, sugar |
||||
|
0.02 |
Rice (rough) |
||||
|
0.2 |
Potatoes |
||||
|
0.2 |
Carrots, lettuce, fat of meat |
||||
|
0.15 |
Milk and milk products (fat basis) |
||||
|
0.02 |
Raw cereals (other than rice) |
||||
|
0.1 |
Eggs (shell-free) |
||||
|
Dimethoate |
Dimethyl S-(N- |
0.1 |
Eggs (shell-free) |
||
|
methylcarbamoylmethyl) |
2.0 |
Tree fruit (including citrus) |
Residue to be determined as demethoate and its oxygen analogue and expressed as dimethoate |
||
|
1.0 |
Maize, millets and sorghum, tomatoes and peppers |
||||
|
2.0 |
Other vegetables |
||||
|
Dioxathion |
1,4-dioxan-2,3-ylidene bis(OO-diethyl) phosphorothiolothionate |
Delnav |
5.0 |
Pome fruit |
Residue of cis and |
|
2.0 |
Grapes |
trans isomers of |
|||
|
3.0 |
Citrus fruit |
principal active |
|||
|
1.0 |
Meat, excluding poultry |
ingredient to be determined and expressed as sum of both |
|||
|
Diphenyl |
Biphenyl, or phenyl benzene |
110 |
Citrus fruit |
||
|
Diphenamid |
NN-dimethyl-2,2- diphenylacetamide |
1.0 |
Potatoes, strawberries |
||
|
0.1 |
Eggplants, peppers, pimentos, tomatoes |
||||
|
Diphenylamine |
Diphenylamine |
10.0 |
Apples |
||
|
Diquat (cation) |
9,10-dihydro-8a,10a-diazoniaphenanthrene ion |
5 |
Rice (in husk) |
||
|
2.0 |
Rape seed, sorghum |
||||
|
0.1 |
Peas, beans, sunflower seed |
||||
|
0.1 |
Onions, potatoes, maize, rice (polished) |
||||
|
0.1 |
Edible oils (sesame seed, sunflower seed, rape seed, cottonseed) |
||||
|
Disul-sodium |
Sodium 4,dichlorophenoxy ethyl sulphate |
2.0 |
Asparagus, strawberries |
||
|
6 |
Potatoes, peanuts |
||||
|
Disulfoton |
Diethyl S-[2-(ethylthio)ethyl] phosphorothiolothionate |
0.75 |
Barley grain, beans, broccoli, Brussels sprouts, cabbage, cauliflower, cottonseed, lettuce, oatgrain, peanuts, peas, pecans, pineapples, potatoes, rice, sorghum grain, spinach, tomatoes |
||
|
0.5 |
Hops, sugar beets |
||||
|
0.3 |
Coffee, maize grain, sugar cane, wheat grain |
||||
|
0.1 |
Peppers, soyabeans |
||||
|
Diuron |
3-(3,4-dichlorophenyl)-1,1, dimethylurea |
7 |
Asparagus |
||
|
1.0 |
Apples, artichokes, barley grain, blackberri- es, blue- berries, boysenberries, citrus fruits, maize in grain or ear form (including sweet corn, field corn, popcorn), cottonseed, currants, dewberries, gooseberries, grapes, huckleberri-es, logan- berries, oatgrain, olives, pears, peas, pineapple, potatoes, raspberries, rye grain, sorghum grain, sugar cane, vetch (seed), wheat grain |
||||
|
Dodine |
Dodecylguanidine acetate |
Melprex |
5 |
Apples, cherries, peaches pears |
|
|
10 |
Strawberries |
||||
|
2.0 |
Peanuts, peas, potatoes, soyabeans |
||||
|
0.3 |
Black walnuts and pecans |
||||
|
0.2 |
Maize, millets, sorghum, wheat |
||||
|
Endosulfan |
6,7,8,9,10,10-hexachloro- 1,5,5a,6,9,9a- hexahydro-6,9-methano-2,4,3-benzo(e) dioxathiopin-3-oxide |
Thiodan |
30 |
Tea (dry manufactured) |
|
|
Thionex |
2.0 |
Fruit, vegetables |
|||
|
0.5 |
Cottonseed |
||||
|
0.2 |
Cottonseed oil (crude) |
||||
|
0.1 |
Rice, unpolished |
||||
|
Endrin |
1,2,3,4,10,10-hexachloro-6,7- epoxy- 1,4,4a,5,6,7,8,8a- octahydro-exo-1,4-exo-5,8- dimethanonaphthalene |
Cottonseed, cottonseed oil (crude) |
|||
|
0.2 |
Edible cottonseed and maize oil |
||||
|
0.02 |
Apples, wheat, barley, sorghum, rice (husked and/or polished) |
||||
|
0.02 |
Milk and milk products (fat basis) |
||||
|
1.0 |
Fat of poultry |
||||
|
0.2 |
Eggs (shell-free) |
||||
|
EPN |
Ethyl 4-nitrophenyl phenylphosphonothionate |
3.0 |
Apples, apricots, beans, beets, black- berries, boysenberries, cherries, citrus fruits, maize, dewberries, grapes, lettuce, logan- berries, nectarines, olives, peaches, pears, pineapples, plums (fresh prunes), quinces, raspberries, rutabagas, spinach, straw- berries, sugar beets (not tops), tomatoes, turnips, youngberries |
||
|
0.5 |
Almonds, cottonseed, pecans, walnuts |
||||
|
0.05 |
Soyabeans |
||||
|
Ethion |
Tetraethyl SS’methylene bis (phosphorothiolothionate) |
2.0 |
Grapes |
||
|
1.0 |
Other fruit |
||||
|
0.5 |
Vegetables |
||||
|
7 |
Tea |
||||
|
2.5 |
Meat (fat basis) |
||||
|
Etoxyquin |
1,2 dihydro-6-ethoxy- 2,2,4- trimethyl quinoline |
3.0 |
Apples, pears |
||
|
Ethylene |
1,2-dibromoethane dibromide EDB |
75 |
Broccoli, carrots, melons, |
||
|
parsnips, potatoes |
|||||
|
50 |
Eggplant, okra, summer squash, sweet corn, sweet potatoes, tomatoes, barley, maize, sorghum and wheat |
||||
|
40 |
Pineapple |
||||
|
30 |
Cucumbers, lettuce, peppers |
||||
|
25 |
Cottonseed, peanuts |
||||
|
10 |
Asparagus, cauliflower |
||||
|
5 |
Lima beans, strawberries |
||||
|
Fenchlorphos |
Dimethyl 2,4,5-trichlorophenyl phosphorothionate |
7.5 |
Meat (fat basis) |
Residues of fenchlorphos to be determined and expressed as fenchlorfos |
|
|
0.05 |
Egg yolk |
||||
|
0.04 |
Whole milk |
||||
|
Fenitrothion |
Dimethyl 3-methyl-4- nitrophenyl phosphorothionate |
Sumithion |
2.0 |
Maize and sorghum |
|
|
Folithion Danathion |
0.5 |
Apples, cherries, grapes, lettuce |
|||
|
0.3 |
Red cabbage, tea (greenat harvest) |
||||
|
0.2 |
Tomatoes |
||||
|
0.1 |
Cocoa, coffee beans |
||||
|
0.05 |
Milk products (fat basis) |
||||
|
0.03 |
Meat or fat of meat |
||||
|
0.02 |
Milk (whole) |
||||
|
Fentin acetate |
Triphenyl tin acetate |
Brestan |
1.0 |
Celery |
Tolerances on |
|
Fentin hydroxide |
Triphenyl tin hydroxide |
Du-ter |
0.2 |
Sugarbeet, carrots |
root crops |
|
0.1 |
Potatoes, celeriac |
expressed on |
|||
|
0.05 |
Peanuts (shelled) |
‘soil free’ basis Tolerances to refer to the total amount of fentin compound present,expressed as fentin hydroxide |
|||
|
Fensulfothion |
Diethyl 4-(methylsulphinyl) phenyl phosphorothionate |
0.1 |
Maize grain, onions (dry), potatoes, tomatoes |
||
|
0.05 |
Peanuts, pineapples, sugarbeets |
||||
|
0.02 |
Bananas, sugar cane |
||||
|
0.02 |
Meat, fat and meat by-products of cattle, goats and sheep |
||||
|
Fenthion |
Dimethyl 3-methyl-4-methylthiophenyl phosphorothionate |
Lebayeid |
2.0 |
Apples, peaches, cherries, fat of meat |
|
|
1.0 |
Cabbage, cauliflower, olives, olive oil |
||||
|
0.5 |
Grapes, oranges, peas, meat |
||||
|
0.2 |
Squash |
||||
|
Fenzaflor |
Phenyl 5,6-dichloro-2- trifluoromethylbenzimidazole- 1-carboxylate |
Lovozal |
2.0 |
Apples |
|
|
Ferbam |
Ferric dimethyldithiocarbamate |
7 |
Apples, apricots, asparagus, beans, beets, blackberries, black-eyed peas, blueberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, collards, maize, cranberries, cucumbers, currants, dates, eggplants, gooseberries, grapes, guavas, huckleberries, kale, kohlrabi, lettuce, loganberries, mangoes, melons, mustard greens, nectarines, onions, papayas, peaches, peanuts, pears, peas, peppers, plums (fresh prunes), pumpkins, quinces, radishes, raspberries, rutabagas, spinach, squash, strawberries, summer squash, tomatoes, turnips |
Calculated as zinc ethylene bis dithio-carbamate |
|
|
0.1 |
Almonds |
||||
|
Folpet |
N-(trichloromethylthio) phthalimide |
Phaltan |
30 |
Currants (fresh) |
|
|
25 |
Grapes, blueberries |
||||
|
15 |
Cherries, raspberries |
||||
|
10 |
Apples, citrus fruit |
||||
|
5 |
Tomatoes, strawberries |
||||
|
2.0 |
Cucumbers, cantaloupes (whole), water melons (whole), onions |
||||
|
Fonofos |
O-ethylphenyl ethylphosphonothiolathionate |
0.1 |
Asparagus, maize grain, peanuts, beets, carrots, chicory, garlic, green onions, horseradish, Jerusalem artichokes, leeks, onions, parsnips,potatoes, radishes, rutabagas, salsify, shallots, spring onions, sugar beets, sweet potatoes, turnips, yams |
||
|
Formothion |
S-(N-formyl-N-methylcarbamoylmethyl) dimethyl phosphorothiolothionate |
0.3 |
Strawberries |
||
|
2.0 |
Blackcurrants |
||||
|
Glyodin |
2-heptadecyl-2-imidazoline acetate |
Crab Fungicide 341 |
5 |
Apples, cherries, peaches, pears |
|
|
Heptachlor |
1,4,5,6,7,8,8-heptachloro-3a,4,7,7a-tetrahydro-4,7-methanoindene |
0.15 |
Milk and milk products (fat basis) |
||
|
0.2 |
Fat of meat and poultry |
||||
|
0.02 |
Raw cereals, tomatoes, cottonseed, soyabeans, edible soyabean oil |
||||
|
0.05 |
Vegetables (except where otherwise specified), eggs (shell-free) |
||||
|
0.2 |
Carrots |
||||
|
0.5 |
Crude soyabean oil |
||||
|
0.01 |
Citrus fruit |
||||
|
HHC (BHC) |
Mixed isomers of 1,2,3,4,5,6-hexachlorocyclohexane |
1.0 |
Apples, apricots, asparagus, avacados, broccoli, Brussels, sprouts, cabbage, cauliflower, celery, cherries, collards, cucumbers, eggplants, grapes, kale, kohlrabi, lettuce, melons, nectarines, okra, onions (dry bulb only), peaches, pears, peppers, plums (fresh prunes), pumpkins, spinach, strawberries, squash, summer squash, swiss chard, tomatoes |
||
|
Hydrogen cyanide |
Hydrogen cyanide |
75 |
Raw cereals |
||
|
6 |
Flour |
||||
|
Lindane |
Gamma isomer of benzene hexachloride |
0.5 |
Raw cereals |
||
|
3.0 |
Vegetables |
||||
|
3.0 |
Cranberries, cherries, grapes, plums, stawberries |
||||
|
2.0 |
Fat of meat (cattle, pigs, sheep) |
||||
|
1.0 |
Maize and sorghum, beans (dried) |
||||
|
0.2 |
Eggs (yolk) |
||||
|
0.1 |
Milk and milk products (fat basis) |
||||
|
0.7 |
Poultry (fat basis) |
||||
|
Linuron |
3-(3,4-dichlorophenyl)-1- |
1.0 |
Carrots, potatoes, soyabeans, meat, fatand meat by-productsof cattle, goats, hogs,horses and sheep |
||
|
0.25 |
Maize in grain or ear form, sweet corn and popcorn, cottonseed,barley, oats, rye, sorghum and wheat |
||||
|
Malathion |
S-[1,2-di(ethoxycarbonyl)ethyl] dimethyl phosphorothiolothionate |
Maladrex |
8 |
Raw cereals, nuts, dried fruits |
|
|
2.0 |
Whole meal and flour from rye and wheat |
||||
|
4.0 |
Citrus fruit |
||||
|
8 |
Blackberries, raspberries, lettuce, endive, cabbage, chinese cabbage, marrow, soyabean, spinach, maize, sorghum |
||||
|
6 |
Avacado, cherries, guava, mango, mulberry, peaches, plums, pomegranates |
||||
|
5 |
Broccoli |
||||
|
3.0 |
Tomatoes, kale, turnips |
||||
|
2.0 |
Beans (green), apples |
||||
|
1.0 |
Strawberries, celery |
||||
|
0.5 |
Pears, blueberries, peas (in pod), cauliflower, peppers, eggplant, kohlrabi, roots (except turnips), swiss chard, collards |
||||
|
Maleic hydrazide |
6-hydroxy-3-(2H)-pyridazinone |
50 |
Potatoes |
||
|
30 |
Beets, carrots, rutabagas |
||||
|
15 |
Onions |
||||
|
Mancozeb |
A complex of zinc and maneb containing 20% manganese and 2.5% zinc |
Dithane M-45 |
2.0 |
Marrows and pumpkins |
Sum of the dithio-carbamates present |
|
1.0 |
Potatoes |
||||
|
Maneb |
Manganese ethylene-1,2- |
Dithane M-22 |
2.0 |
Bananas (edible pulp) |
|
|
bisdithiocarbamate |
10 |
Apricots, beans (succulent), broccoli, Brussels sprouts, cabbage, cauliflower, celery, chinese cabbage, collards, endive (escarole), kale, kohlrabi, lettuce, mustard greens, nectarines, papayas, peaches, rhubarb, spinach, turnip tops |
Calculated as zineb |
||
|
7 |
Apples, beans (dry), carrots, cranberries, cucumbers, eggplants, figs, grapes, melons, onions, peppers, pumpkins, summer squash, sweet corn (kernels plus cob with husks removed), tomatoes, turnip roots, winter squash |
Calculated as zineb |
|||
|
0.1 |
Almonds, potatoes |
||||
|
Mercapto- benzothiazole |
Mercaptobenzothiazole |
0.1 |
Apples |
Calculated as 2,2'-dithiobis benzo- thiazole |
|
|
Methomyl |
1-(methylthio)ethylidenea mino N-methylcarbamate |
Lannate |
5 |
Cabbage |
|
|
0.2 |
Fruiting vegetables and leafy vegetables (except cabbage) |
||||
|
0.1 |
Maize grain (including popcorn), fresh corn including sweet corn (kernels plus cob with husks removed) |
||||
|
Methoxychlor |
1,1,1-trichloro-2,2-di-(4-methoxyphenyl)ethane |
14 |
Apples, apricots, asparagus, beans, beets, blackberries, blueberries, boysenberries, broccoli, Brussels sprouts, cabbage, cauliflower, cherries, collards, maize (in husk), cranberries, cucumbers, currants, dewberries, eggplants, gooseberries, grape, kale, kohlrabi, lettuce, loganberries, melons, mushrooms, nectarines, peaches, peanuts, pears, peas, peppers, pineapple, plums (fresh prunes), pumpkins, quinces, radishes, raspberries, rutabagas, spinach, squash, strawberries, summer squash tomatoes, turnips, youngberries |
||
|
7 |
Sweet potatoes, yams |
||||
|
3.0 |
Fat of meat from cattle, goats, hogs, horses or sheep |
||||
|
2.0 |
Barley, maize, grains of oats, rice, rye, sorghum, wheat |
||||
|
1.0 |
Potatoes |
||||
|
Methyl bromide |
Bromomethane |
Dowfume |
100 |
Nuts, peanuts |
|
|
50 |
Raw cereals, cocoa beans |
||||
|
20 |
Dried fruits |
||||
|
10 |
Milled cereal products |
||||
|
0.5 |
Bread, other cooked |
||||
|
cereal products, dried |
|||||
|
fruits and nuts, peanuts |
|||||
|
Methyl ester of |
Methyl ester of a-naphthalene |
9 |
Potatoes |
||
|
a-naphthalene |
acetic acid |
||||
|
acetic acid |
|||||
|
Methyl formate |
Methyl formate |
250 |
Currants, dates |
Calculated as |
|
|
formic acid |
|||||
|
Mevinphos |
2-methoxy-carbonyl-1-methylvinyl dimethyl phosphate |
Phosdrin |
0.25 |
Apples, asparagus, broccoli, Brussels sprouts, cabbage, cauliflower, celery, collards, kale, lettuce, mustard greens, onions (green), pears, peaches, plums, raspberries, spinach, strawberries, tomatoes, turnip tops |
|
|
Monuron |
3-(4-chloro |
7 |
Asparagus |
||
|
1.0 |
Avacados, citrus fruits, grapes, grapefruit, cottonseed, kumquats, lemons, limes, oranges, pineapple, spinach, sugar cane, tangelos, tangerines |
||||
|
Nabam |
Disodium ethylene-1,2- bisdithiocarbamate |
7 |
Apples, apricots, beans, beets, blackberries, black-eyed peas, broccoli, Brussels sprouts, cabbage, celery, carrots, cauliflower, cherries, citrus fruits, maize, cranberries, cucumbers, currants, eggplants, endive, gooseberries, grapes, guavas, kohlrabi, loganberries, melons, mushrooms, nectarines, onions, parsley, peaches, peanuts, pears, peas, peppers, plums, pumpkins, quinces, radishes, raspberries, rutabagas, salsify, squash, strawberries, summer squash, swiss chard, tomatoes, turnips |
||
|
Naled |
1,2-dibromo-2,2-dichloroethyl dimethyl phosphate |
Dibrom |
0.5 |
Beans (dry and succulent forms), cucumbers, eggplants, melons (cantaloupes, honeydew melons, musk melons, water melons and others), peas (dry and succulent forms), peppers, pumpkins, rice, soya beans (dry and succulent forms), summer squash, tomatoes, winter squash |
|
|
1.0 |
Broccoli, Brussels sprouts, cabbage, cauliflower, lettuce, strawberries |
||||
|
3.0 |
Chard, grapefruit, lemons, oranges, spinach, tangerines, turnip tops |
||||
|
Nicotine |
-3-(1-methyl-2-pyrrolidyl) pyridine |
2.0 |
Apples, apricots, artichokes, asparagus, beans, beets, beet tops, blackberries, black-eyed peas, boysenberries, broccoli, Brussels sprouts, cabbage, cantaloupes, cauliflower, celery, cherries, collards, maize, cucumbers, eggplants, grapefruits, green beans, green onions, kale, kohlrabi, lemons, lettuce, lima beans, limes, mushrooms, musk melons, mustard greens, nectarines, okra, onions, oranges, parsley, parsnips, peaches, pears, peas, peppers, pimentos, plums, prunes, pumpkins, quinees, radishes, rutabagas, snapbeans, spinach, strawberries, summer squash, swiss chard, tangerines, tomatoes, turnips, watermelons, winter squash, youngberries |
||
|
Omethoate |
Dimethyl S-(N- methylcarbamoyl-methyl) phosphorothioate |
2.0 |
Apples, beans, broccoli, cabbage, cauliflower, collards, endive (escarole), kale, lemons, lettuce, oranges, pears, peas, peppers, spinach, swiss chard, tomatoes, turnips |
||
|
1.0 |
Melons |
||||
|
0.2 |
Potatoes |
||||
|
0.1 |
Pecans |
||||
|
0.04 |
Wheat grain |
||||
|
0.02 |
Meat, fat and meat by- products of cattle, goats, hogs, horses and sheep |
||||
|
Omite |
2-(P-T-butylphenoxy) cyclohexyl propargyl sulphite |
3.0 |
Apples, citrus, pears, plums, prunes |
||
|
4.0 |
Nectarines |
||||
|
7 |
Apricots, peaches, grapes, strawberries |
||||
|
30 |
Hops (dried) |
||||
|
Paraquat |
1,1'-dimethyl-4,4'- bipyridylium ion |
Gramoxone |
0.2 |
Cottonseed |
|
|
0.1 |
Potatoes |
||||
|
0.05 |
Cottonseed meal, cottonseed oil (edible), sugar cane juice |
||||
|
0.7 |
Vegetables (except |
||||
|
carrots) |
|||||
|
1.0 |
Peaches, apricots, |
||||
|
citrus fruit |
|||||
|
0.5 |
Other fresh fruit |
||||
|
Parathion |
Diethyl 4-nitrophenyl phosphorothionate |
Folidol |
0.7 |
Vegetables (except carrots) |
|
|
1.0 |
Peaches, apricots, citrus fruit |
||||
|
0.5 |
Other fresh fruit |
||||
|
Parathion-methyl |
Dimethyl 4-nitrophenyl phosphorothionate 1,1-dichloro-2,2-bis (4-ethylphenyl)ethane |
0.2 |
Fruit, cole crops, cucurbits |
||
|
1.0 |
Other vegetables |
||||
|
0.05 |
Cottonseed oil |
||||
|
- |
Perthane |
15 |
Apples, broccoli,Brussels sprouts, cabbage, cauliflower, cherries, chinese cabbage, endive, kale, kohlrabi, lettuce, mustard greens, parsley, pears, spinach |
||
|
2-phenyl phenol(and sodium salts) |
2-hydroxydiphenyl |
120 |
Cantaloupes (whole) |
||
|
25 |
Pears |
||||
|
20 |
Carrots, peaches |
||||
|
15 |
Sweet potatoes, apples, plums (including fresh prunes) |
||||
|
10 |
Citrus fruit, cucumbers, peppers, cantaloupes (edible portions), pineapples, tomatoes |
||||
|
3.0 |
Cherries, nectarines |
||||
|
Phorate |
Diethyl S-(ethylthiomethyl) phosphorothiolothioate |
0.5 |
Hops, potatoes |
||
|
0.3 |
Sugar beet roots |
||||
|
0.1 |
Barley grain, beans, maize grain, sweet corn, (kernels plus cob with husk removed), lettuce, peanuts, rice, sorghum grain, sugar cane and tomatoes |
||||
|
Phosalone |
S-(6-chloro-2-oxobenzoxazolin- 3-yl)methyl diethyl phosphorothiolothionate |
4.0 |
Peaches |
||
|
6 |
Cherries |
||||
|
10 |
Apples, pears |
||||
|
Phosmet |
OO-dimethyl phtalimidomethyl phosphorothionate |
Imidan |
5 |
Plums |
|
|
7 |
Cherries |
||||
|
10 |
Apples, grapes, peaches, |
||||
|
pears |
|||||
|
Phosphamidon |
2-chloro-2-diethylcarbamoyl-1- 1-methylvinyl dimethyl phosphate |
0.1 |
Raw cereals |
||
|
0.5 |
Apples, pears |
||||
|
0.4 |
Citrus fruit |
||||
|
0.2 |
Other fruit, cole crops |
||||
|
0.1 |
Tomatoes, lettuce, cucumbers, watermelons |
||||
|
0.2 |
Other vegetables (except root vegetables for which a tolerance is not required) |
||||
|
Piperonyl |
5-[2-(2-butoxyethoxy)ethoxy- methyl]-6-propyl-1,3- benzodioxole |
20 |
Raw cereals |
||
|
8 |
Fresh fruit and vegetables, dried fruit and vegetables, oil seeds, treenuts |
||||
|
1.0 |
Dried cod fish |
||||
|
Pyrethrins |
4 hydroxy-3-methyl 2-(2,4-pentadienyl)-2-cyclopenten-1-one-2,2-dimethyl-3(2-& methyl-propenyl)cy clopropane-carboxylate and 4-hydroxy-3-methyl-2-(2,4-pentadienyl)-2-cyclopenten-1-one 1-methyl 3-carboxy- a,2,2-trimethylcyclopropane-acrylate ester |
3.0 |
Raw cereals |
||
|
1.0 |
Fresh fruit and vegetables, dried fruit and vegetables, treenuts |
||||
|
0.1 |
Dried cod fish |
||||
|
Quinomethionate |
6-methyl-2-oxo-1,3-dithiolo (4,5-b)-quinoxaline |
Morestan |
6 |
Strawberries |
|
|
4.0 |
Apricots, peaches |
||||
|
3.0 |
Cherries |
||||
|
1.5 |
Apples, honeydew melons, musk melons, cantaloupes, pears, summer squash |
||||
|
1.0 |
Plums (fresh prunes) |
||||
|
0.75 |
Cucumbers, watermelons, winter squash |
||||
|
Quintozene |
Pentachloronitrobenzene |
10 |
Mushrooms |
||
|
5 |
Peanuts (whole) |
||||
|
1.0 |
Bananas (whole) |
||||
|
0.3 |
Lettuce, peanuts (kernels) |
||||
|
0.2 |
Beans (navy), potatoes |
||||
|
0.1 |
Tomatoes |
||||
|
0.03 |
Cottonseed |
||||
|
0.02 |
Bananas (pulp), Brussels sprouts, broccoli, cabbage, chinese cabbage, cauliflower, kale, kohlrabi, turnips |
||||
|
0.01 |
Beans (other than navy) peppers (bell) |
||||
|
Schradan |
bis-NNN'N'-tetramethyl- phosphorodiamidic anhydride |
0.75 |
English walnuts |
||
|
Simazine |
2-chloro-4,6-bis(ethylamino)- |
10 |
Asparagus |
||
|
1,3,5-triazine |
0.5 |
Artichokes |
|||
|
0.25 |
Almonds, apples, avacados, cherries, fresh corn including sweet corn (kernels plus cobs with husks removed), maize grain, cranberries, currants, dewberries, filberts, grapefruit, grapes, lemons, loganberries, macadamia nuts, olives, oranges, peaches, pears, plums, raspberries, strawberries, walnuts |
||||
|
0.02 |
Eggs, milk, meat, fat and meat by-products of cattle, goats, hogs, horses, poultry and sheep |
||||
|
Sodium |
O-phenyl phenol, sodium salt |
125 |
Cantaloupes |
||
|
orthophenyl |
25 |
Apples, pears |
|||
|
phenate |
20 |
Carrots, peaches, plums |
|||
|
15 |
Sweet potatoes |
||||
|
10 |
Citrus fruits, cucumbers, peppers (bell), pineapples, tomatoes |
||||
|
5 |
Cherries, nectarines |
||||
|
Sutan |
S-ethyl-NN-di-iso butylthiolcarbamate |
0.1 |
Maize |
||
|
Tecnazene |
1,2,4,5-tetrachloro-3-nitrobenzene |
Fusarex |
25 |
Potatoes |
|
|
Tetrachlorvinphos |
Cisisomer of 2-chloro-1-(2,4,5- trichlorophenyl) vinyl dimethyl phosphate |
Gardona |
10 |
Apples, sweet corn (kernels plus cob with husks removed), maize grain |
|
|
8 |
Sorghum |
||||
|
0.75 |
Fat of meat of poultry |
||||
|
0.1 |
Eggs, meat and meat by- products of poultry |
||||
|
Tetradifon |
2,4,4',5-tetrachlorodophenyl Sulphone |
100 |
Peppermint, spearmint |
||
|
30 |
Fresh hops |
||||
|
10 |
Figs |
||||
|
5 |
Apples, apricots, crabapples, cherries, grapes, nectarines, peaches, pears, plums, prunes, quinces, strawberries |
||||
|
2.0 |
Citrus fruits |
||||
|
1.0 |
Cucumbers, melon, pumpkins, tomatoes, winter squash |
||||
|
TDE |
1,1,dichloro-2,2-di- (4 chlorophenyl) ethane |
7 |
Apples, apricots, beans, |
||
|
blueberries, cucumbers, |
|||||
|
eggplants, grapes, |
|||||
|
melons, nectarines, |
|||||
|
peaches, pears, peppers, |
|||||
|
pumpkins, quinces, |
|||||
|
squash, summer squash, |
|||||
|
tomatoes |
|||||
|
3.5 |
Broccoli, Brussels sprouts, cabbage, carrots, cauliflower, kohlrabi, lettuce, peas, rutabagas, spinach, turnips |
||||
|
TDE- |
1.0 |
Broccoli, Brussels sprouts, cabbage, carrots, cauliflower, kohlrabi, lettuce, peas, rutabagas, spinach, turnips |
|||
|
Tetrasul |
4-chlorophenyl 2,4,5-trichlorophenyl sulphide |
0.1 |
Apples |
||
|
Thiabendazole |
2-4(4'-thiazolyl)benzimidazole |
Tector |
6 |
Citrus fruit |
|
|
3.0 |
Bananas |
||||
|
0.4 |
Bananas (pulp) |
||||
|
Thiram |
Bis(dimethylthiocarbamoyl) disulphide |
7 |
Apples, celery, peaches, strawberries, tomatoes |
||
|
1.0 |
Bananas (edible pulp) |
||||
|
0.5 |
Onions (dry bulb) |
||||
|
Toxaphene |
Chlorinated camphene having a chlorine content of 67-69% |
7 |
Apples, apricots, beans, blackberries, boysenberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, citrus fruit, collards, maize, cranberries, cucumbers, dewberries, eggplants, fat of meat from cattle, goats, hogs, horses and sheep, hazelnuts, hickorynuts, horseradish, kale, kohlrabi, lettuce, loganberries, nectarines, okra, onions, parsnips, peaches, peanuts, pears, peas, pecans, peppers, pimentos, quinces, radishes, raspberries, rutabagas, spinach, strawberries, tomatoes, walnuts, youngberries |
||
|
5 |
Barley, oats, rice, rye, sorghum grain, wheat |
||||
|
2.0 |
Soyabeans (dry) |
||||
|
Tricyclohexyltin hydroxide |
Tricyclohexyltin hydroxide |
2.0 |
Apples, pears |
||
|
Trifluralin |
2,6-dinitro-NN-dipropyl-4- trifluoro- methylamiline |
Treflan |
1.0 |
Carrots |
|
|
0.5 |
Citrus fruits, cottonseed, cucurbits, fruiting vegetables, grapes, hops, leafy vegetables, nuts, peanuts, root crop vegetables (except carrots), safflower seed, seed and pod vegetables, stonefruits, sugar cane, sunflower seed, wheat grain |
||||
|
Trizone |
Methylbromide with added chloropierin and propargyl bromide |
25 |
Broccoli, cauliflower, peppers, pineapples, strawberries |
Calculated as inorganic bromide |
|
|
40 |
Muskmelons, tomatoes |
||||
|
60 |
Eggplants |
||||
|
Zineb |
Zinc ethylene-1,2- bisdithiocarbamate |
Dithane Z-78 |
60 |
Hops |
|
|
25 |
Chinese cabbage, collards, endive, kale, lettuce, mustard greens, romaine, spinach, swiss chard |
||||
|
7 |
Apples, apricots, beans, beets, black- berries, boysenberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, citrus fruits, maize, cranberries, cucumbers, currants, dewberries, eggplants, gooseberries, grapes, guavas, kohlrabi, loganberries, melons, mushrooms, nectarines, onions, parsley, peaches, peanuts, pears, peas, peppers, plums (fresh prunes), pumpkins, quinces, radishes, raspberries, rutabagas, salsify, squash, strawberries, summer squash, tomatoes, turnips, youngberries |
||||
|
1.0 |
Wheat |
||||
|
Ziram |
Zinc dimethyldithiocarbamate |
7 |
Apples, apricots, beans, beets, blackberries, blueberries, boysenberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, collards, cranberries, cucumbers, dewberries, eggplants, gooseberries, grapes, kale, kohlrabi, lettuce, loganberries, melons, nectarines, onions, peaches, peanuts, pears, peas, peppers, pumpkins, quinces, radishes, raspberries, rutabagas, spinach, squash, strawberries, summer squash, tomatoes, turnips, youngberries |
||
|
0.1 |
Almonds |
||||
|
2,4-D |
(2,4-dichlorophenoxy)acetic acid |
0.2 |
Barley, oats, rye, wheat |
Residues from esters, inorganic salts and amine salts |
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
**Including its metabolite 2,3-dihydro-2,2-dimethyl-3-hydroxy-7-benzofuranyl N- methylcarbamate.
[Regulation 334]
SUBSTANCES THAT MAY BE USED AS FOOD ADDITIVES
PART I
FOOD ADDITIVES THAT MAY BE USED AS ANTICAKING AGENTS
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 C.1 |
Calcium aluminium silicate |
(1) Salt (free-running) |
(1) 1.0% |
|
(2) Flour salt; garlic salt; onion salt |
(2) 2.0% |
||
|
(3) Unstandardised dry mixes |
(3) Good manufacturing practice |
||
|
2 C.2 |
Calcium phosphate, tribasic |
(1) Salt (free-running) |
(1) 1.0% |
|
(2) Flour salt; garlic salt; onion salt |
(2) 2.0% |
||
|
(3) Dry cure |
(3) Good manufacturing practice |
||
|
(4) Unstandardised dry mixes |
(4) Good manufacturing practice |
||
|
(5) Oil soluble annatto |
(5) Good manufacturing practice |
||
|
(6) Icing sugar |
(6) If used either singly or in combination with calcium silicate, magnesium carbonate, magnesium silicate, magnesium stearate, silicon dioxide or sodium aluminium silicate, the total shall not exceed 1.5% |
||
|
3 C.3 |
Calcium silicate |
(1) Salt (free-running) |
(1) 1.0% |
|
(2) Flour salt; garlic salt; onion salt |
(2) 2.0% |
||
|
(3) Baking powder |
(3) 5.0% |
||
|
(4) Dry cure |
(4) Good manufacturing practice |
||
|
(5) Unstandardised dry mixes |
(5) Good manufacturing practice |
||
|
(6) Icing sugar |
(6) If used either singly or in combination with calcium phosphate tribasic, magnesium carbonate, magnesium silicate, magnesium stearate, silicon dioxide or sodium aluminium silicate, the total shall not exceed 1.5% |
||
|
4 C.4 |
Calcium stearate |
(1) Salt (free-running) |
(1) 1.0% |
|
(2) Flour salt; garlic salt; onion salt |
(2) 2.0% |
||
|
(3) Unstandardised dry mixes |
(3) Good manufacturing practice |
||
|
5 M.1 |
Magnesium carbonate |
(1) Salt (free-running) except when used in preparations of meat and meat by-products (regulations 300 to 323) |
(1) 1.0% |
|
(2) Flour salt; garlic salt; onion salt, except when used in preparations of meat and meat by-products (regulations 300 to 323) |
(2) 2.0% |
||
|
(3) Unstandardised dry mixes (except when used in preparations of meat and meat by-products (regulations 300 to 323) |
(3) Good manufacturing practice |
||
|
(4) Icing sugar |
(4) If used either singly or in combination with calcium phosphate tribasic, calcium silicate, magnesium silicate, magnesium stearate, silicon dioxide or sodium aluminum silicate, the total shall not exceed 1.5% |
||
|
6 M.2 |
Magnesium oxide |
Unstandardised dry mixes, except when used in- preparations of meat and meat by-products (regulations 300 to 323) |
Good manufacturing practice |
|
7 M.3 |
Magnesium silicate |
(1) Salt (free-running) |
(1) 1.0% |
|
(2) Flour salt; garlic salt; onion salt |
(2) 2.0% |
||
|
(3) Unstandardised dry mixes |
(3) Good manufacturing practice |
||
|
(4) Icing sugar |
(4) If used either singly or in combination with calcium phosphate tribasic, calcium silicate, magnesium carbonate, magnesium stearate, silicon dioxide or sodium aluminium silicate, the total shall not exceed 1.5% |
||
|
8 M.4 |
Magnesium stearate |
(1) Salt (free-running) |
(1) 1.0% |
|
(2) Flour salt; garlic salt; onion salt |
(2) 2.0% |
||
|
(3) Unstandardised dry mixes |
(3) Good manufacturing practice |
||
|
(4) Icing sugar |
(4) If used either singly or in combination with calcium phosphate tribasic, calcium silicate, magnesium carbonate, magnesium silicate, silicon dioxide or sodium aluminium silicate, the total shall not exceed 1.5% |
||
|
9 P.1 |
Propylene glycol |
Salt (free-running) |
0.035% |
|
10 S.1 |
Silicon dioxide |
(1) Garlic salt; onion salt |
(1) 1.0% |
|
(2) Celery salt: celery pepper |
(2) 0.5% |
||
|
(3) Unstandardised dry mixes |
(3) Good manufacturing practice |
||
|
(4) Icing sugar |
(4) If used singly or in combination with calcium phosphate, phosphate tribasic, calcium silicate, magnesium carbonate, magnesium silicate, magnesium stearate, or sodium aluminium silicate, the total shall not exceed 1.5% |
||
|
11 S.2 |
Sodium aluminium silicate |
(1) Salt (free-running) |
(1) 1.0% |
|
(2) Icing sugar |
(2) If used either singly or in combination with calcium phosphate tribasic, calcium silicate, magnesium carbonate, magnesium silicate, magnesium stearate, silicon dioxide, the total shall not exceed 1.5% |
||
|
(3) Dried egg products; flour; salt; garlic salt; onion salt |
(3) 2.0% |
||
|
(4) Unstandardised dry mixes |
(4) Good manufacturing practice |
||
|
12 S.3 |
Sodium ferrocyanide, decahydrate |
Salt (free-running) |
5 parts per million by weight (hereinafter abbreviated as p.p.m.), calculated as anhydrous sodium ferrocyanide |
PART II
FOOD ADDITIVES THAT MAY BE USED AS BLEACHING, MATURING AND DOUGH CONDITIONING AGENTS
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Acetone peroxide |
(1) Bread; flour; whole wheat flour |
(1) Good manufacturing practice |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
2 A.1A |
Alpha amylase bacillus |
(1) Bread |
(1) Good manufacturing practice |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
3 A.2 |
Ammonium persulphate |
(1) Flour; whole wheat flour |
(1) 250 p.p.m. |
|
(2) Bread |
(2) 100 p.p.m. of flour. For combinations, see regulation 333 |
||
|
(3) Unstandardised bakery foods |
(3) Good manufacturing practice |
||
|
4 A.2A |
Ascorbic acid |
(1) Bread; flour; whole wheat flour |
(1) 200 p.p.m. of flour |
|
(2) Unstandardised bakery foods |
(2) 200 p.p.m. of flour |
||
|
5 A.3 |
Aspergillus flavus oryzae enzyme |
(1) Bread; flour; whole wheat flour |
(1) Good manufacturing practice |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
6 A.3A |
Aspergillus niger enzyme |
(1) Bread |
(1) Good manufacturing practice |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
7 A.4 |
Azodicarbonamide |
Bread; flour; whole wheat flour |
45 p.p.m. of flour |
|
8 B.1 |
Benzoyl peroxide |
Flour; whole wheat flour |
150 p.p.m. |
|
9 C.1 |
Calcium peroxide |
(1) Bread |
(1) 100 p.p.m. of flour. For combinations, see regulation 333 |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
10 C.2 |
Calcium stearoyl-2-lactylate |
(1) Bread |
(1) 5,000 p.p.m. of flour |
|
(2) Unstandardised bakery foods |
(2) 5,000 p.p.m. of flour |
||
|
11 C.3 |
Chlorine |
Flour; whole wheat flour |
Good manufacturing practice |
|
12 C.4 |
Chlorine dioxide |
Flour; whole wheat flour |
Good manufacturing practice |
|
13 C.5 |
1-Cysteine (hydrochloride) |
(1) Bread; flour; whole wheat flour |
(1) 90 p.p.m. |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
14 P.1 |
Potassium bromate |
(1) Flour; whole wheat flour |
(1) 50 p.p.m. |
|
(2) Bread |
(2) 100 p.p.m. of flour. For combinations see regulation 333 |
||
|
(3) Unstandardised bakery foods |
(3) Good manufacturing practice |
||
|
15 P.2 |
Potassium persulphate |
(1) Bread |
(1) 100 p.p.m. of flour. For combinations see regulation 333 |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
16 S.1 |
Sodium stearoyl-2-lactylate |
(1) Bread |
(1) 5,000 p.p.m. of flour |
|
(2) Unstandardised bakery foods; pancakes and pancake mixes; waffles and waffle mixes |
(2) Good manufacturing practice |
||
|
17 S.2 |
Sodium stearyl fumarate |
(1) Bread |
(1) 5,000 p.p.m. of flour |
|
(2) Unstandardised bakery foods |
(2) 5,000 p.p.m. of flour |
||
|
18 S.3 |
Sodium sulphite |
Biscuit dough |
5,000 p.p.m. calculated as sulphur dioxide |
PART III
FOOD ADDITIVES THAT MAY BE USED AS COLOURING AGENTS
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 |
Alkanet |
(1) Apple (or rhubarb) and (naming the fruit) jam; bread; butter; cheese; chocolate drink; concentrated fruit juice; (naming the flavour) dairy drink; liquid; dried or frozen whole egg and egg-yolk; fig marmalade with pectin; ice cream mix; ice milk mix; icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; liqueurs and alcoholic cordials; (naming the flavour) milk; pickles and relishes; pineapple marmalade with pectin; sherbet; smoked fish; lobster paste and fish roe (caviar); tomato catsup; marinated or similar cold processed, packaged fish and meat |
(1) Good manufacturing practice |
|
Titanium dioxide |
|||
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
1A |
beta-apo-8 carotenal ethyl and methyl beta-apo-8'-carotenoate |
(1) Apple (or rhubarb) and (naming the fruit) jam; bread; butter; cheese; chocolate drink; concentrated fruit juice; (naming the fruit flavour) dairy drink; fig marmalade with pectin; ice cream mix; ice milk mix; icing sugar; (naming the fruit) jelly with pectin; liqueurs and alcoholic cordials; (naming the flavour) milk; pickles and relishes; pineapple marmalade with pectin; sherbet; smoked fish; lobster paste and fish roe (caviar); tomato catsup; soft drinks |
(1) 35 p.p.m. |
|
(2) Unstandardised foods |
(2) 35 p.p.m. |
||
|
2 |
Caramel |
(1) Ale; apple (or rhubarb) and (naming the fruit) jam; beer; brandy; bread; brown bread; butter; cheese; chocolate drink; cider vinegar; concentrate fruit juice; (naming the flavour) dairy drink; fig marmalade with pectin; Holland's gin; ice cream mix; ice milk mix; icing sugar; (naming the fruit) jam with pectin; light beer; liqueurs and alcoholic cordials; malt vinegar; (naming the flavour) milk; mince meat; pickles and relishes; pineapple marmalade with pectin; porter; rum; sherbet; smoked fish; soft drinks; lobster paste and fish roe (caviar); stout; tomato catsup; whiskey; wine; wine vinegar; honey wine |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
3 |
Indigotine |
(1) Apple (or rhubarb) and (naming the fruit) jam; bread; butter; cheese; chocolate drink; concentrated fruit juice; (naming the flavour) dairy drink; fig marmalade with pectin; ice cream mix; ice milk mix; icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; liqueurs and alcoholic cordials; (naming the flavour) milk; pickles and relishes; pineapple marmalade with pectin; sherbet; smoked fish; lobster paste and fish roe (caviar); tomato |
(1) 300 p.p.m. singly or in combination in accordance with regulation 118 |
|
(2) Unstandardised foods |
(2) 300 p.p.m. singly or in combination in accordance with regulation 118 |
||
|
4 |
Amaranth |
(1) Apple (or rhubarb) and (naming the fruit jam; bread; butter; cheese; chocolate drink; concentrated fruit juice; (naming the flavour) dairy drink; fig marmalade with pectin; ice cream mix; ice milk mix; icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; liqueurs and alcoholic cordials; (naming the flavour) milk; pickles and relishes; pineapple marmalade with pectin; sherbet; smoked fish; lobster paste and fish roe (caviar); tomato catsup; soft drinks |
(1) 100 p.p.m. singly or in combination in accordance with regulation 118 |
|
(2) Unstandardised foods |
(2) 100 p.p.m. singly or in accordance with regulation 118 |
||
|
5 |
Ponceau 4R and aluminum or calcium lakes of this colour |
Fruit peel; glace fruits; maraschino cherries; soft drinks |
100 p.p.m. singly or in combination in accordance with regulation 118 |
PART IV
FOOD ADDITIVES THAT MAY BE USED AS EMULSIFYING, GELLING, STABILISING AND THICKENING AGENTS
|
Column 1 |
Column2 |
Column3 |
Column4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Acacia gum |
(1) Ale; beer; chocolate drink; cream; (naming the flavour) dairy drink; French dressing; light beer; alt liquor; (naming the flavour) milk; mustard pickles; porter; process cheese; process cream cheese; relishes; salad dressing; (naming the flavour) skim milk; skim milk process cheese; soft drinks; stout |
(I) Good manufacturing practice |
|
(2) Cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); ice cream; ice cream mix; ice milk; ice milk mix |
(2) 0.5% |
||
|
(3) Sherbet |
(3) 0.75% |
||
|
(4) Unstandardised foods |
(4) Good manufacturing practice |
||
|
2 A.2 |
Acetylated mono-glycerides |
Unstandardised foods |
Good manufacturing practice |
|
3 A.3 |
Acetylated tartaric acid esters of mono- and diglycerides |
Unstandardised foods |
Good manufacturing practice |
|
4 A.4 |
Agar |
(1) Brawn; canned (naming the poultry); chocolate drink; cream; (naming the flavour) dairy drink; headcheese; (naming the fruit) jelly with pectin;meat binder (when sold for use in prepared meat or meat by-products in which a gelling agent is a permitted ingredient); meat by-product loaf; meat loaf; (naming the flavour) milk; mustard pickles; potted meat by-product; prepared fish or prepared meat; cheese; process cream cheese; relishes; (naming the flavour) skim milk; skim milk process cheese |
(1) Good manufacturing practice |
|
(2) Cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); ice cream; ice cream mix; ice milk; ice milk mix |
(2) Good manufacturing practice |
||
|
(3) Sherbet |
(3) 0.75% |
||
|
(4) Unstandardised foods |
(4) Good manufacturing practice |
||
|
5 A.5 |
Algin |
(1) Ale; beer; chocolate drink; cream; (naming the flavour) dairy drink; French dressing; light beer; malt liquor; (naming the flavour) milk; mustard pickles; porter; process cheese; process cream cheese; relishes; salad dressing; (naming the flavour) skim milk; skim milk process cheese; soft drinks; stout |
(1) Good manufacturing practice |
|
(2) Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish);creamed cottage cheese; ice cream; ice cream mix; ice milk; ice milk mix |
(2) 0.5% |
||
|
(3) Sherbet |
(3) 0.75% |
||
|
(4) Unstandardised foods |
(4) Good manufacturing practice |
||
|
6 A.6 |
Alginic acid |
Same foods as listed for algin |
Same levels as prescribed for algin |
|
7 A.7 |
Ammonium alginate |
Same foods as listed for algin |
Same levels as prescribed for algin |
|
8 A.8 |
Ammonium earrageenan |
Same foods as listed for earrageenan |
Same levels as prescribed for algin |
|
9 A.9 |
Ammonium furcelleran |
Same foods as listed for furcelleran |
Same levels as prescribed for furcelleran |
|
10 A.9A |
Ammonium salt of phosphorylated glyceride |
(1) Bread; chocolate drink; cream; (naming the flavour) dairy drink; (naming the flavour) milk;mustard pickles; process cheese; process cream cheese; relishes; (naming the flavour) skim milk;skim milk process cheese |
(1) Good manufacturing practice |
|
(2) Cocoa; milk chocolate; sweet chocolate |
(2) A total of 1.5% of emulsifying agents in accordance with regulations 106, 107 and 108 |
||
|
(3) Ice cream; ice cream mix; ice milk; ice milk mix |
(3) A total of 0.5% of emulsifying agents |
||
|
(4) Sherbet |
(4) 0.75% |
||
|
(5) Unstandardised foods |
(5) Good manufacturing practice |
||
|
11 A.10 |
Arabinogalactan |
Essential oils, non-nutritive sweeteners, unstandardised dressings, pudding mies, soft drinks and pie filling mix |
Good manufacturing practice |
|
12 C.1 |
Calcium alginate |
Same foods as listed for algin |
Same levels as prescribed for algin |
|
13 C.2 |
Calcium carbonate |
Unstandardised foods |
Good manufacturing practice |
|
14 C.3 |
Calcium carrageenan |
Same foods as listed for carrageenan |
Same levels as prescribed for carrageenan |
|
15 C.4 |
Calcium citrate |
(1) Process cheese; process cream cheese; skim milk process cheese |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
16 C.5 |
Calcium furcelleran |
Same foods as listed for furcelleran |
Same levels as prescribed for furcelleran |
|
17 C.6 |
Calcium gluconate |
Unstandardised foods |
Good manufacturing practice |
|
18 C.7 |
Calcium glycero-phosphate |
Unstandardised dessert mies |
Good manufacturing practice |
|
19 C.8 |
Calcium hypophosphate |
Unstandardised dessert mies |
Good manufacturing practice |
|
20 C.9 |
Calcium phosphate dibasic |
(1) Process cheese, process cream cheese; skim milk process cheese |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
21 C.10 |
Calcium phosphate, tribasic |
Unstandardised foods |
Good manufacturing practice |
|
22 C.11 |
Calcium sulphate |
(1) Ice cream; ice cream mix; ice milk; ice milk |
|
|
mix |
(1) 0.5% |
||
|
(2) Sherbet |
(2) 0.75% |
||
|
(3) Unstandardised food |
(3) Good manufacturing practice |
||
|
23 C.12 |
Calcium tartrate |
Unstandardised foods |
Good manufacturing practice |
|
24 C.13 |
Carboxymethyl cellulose |
Same foods as listed for sodium carboxymethyl cellulose |
Same levels as prescribed for sodium carboxymethyl cellulose |
|
25 C.14 |
Carob bean gum |
(1) Chocolate drink; cream; (naming the flavour) dairy drink; French dressing; (naming the flavour) milk; mustard pickles; process cheese; process cream cheese; relishes; salad dressing; (naming the flavour) skim milk; skim milk process cheese; soft drinks |
(1) Good manufacturing practice |
|
(2) Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); creamed cottage cheese; ice cream mix; ice milk; ice milk mix |
(2) 0.5% |
||
|
(3) Sherbet |
(3) 0.75% |
||
|
(4) Unstandardised foods |
(4) Good manufacturing practice |
||
26 C.15
Carrageenan
(1) Ale; beer; brawn; canned (naming the poultry; chocolate drink; cream; (naming the flavour) dairy drink; French dressing; head-cheese;(naming the fruit) jelly with pectin; light beer; malt liquors; meat binder (when sold for use in prepared meat or prepared meat by-products in which a gelling agent is a permitted ingredient); meat by-product loaf; meat loaf; (naming the flavour) milk; mustard pickles; potted meat by-product; porter; prepared fish or prepared meat; process cheese; process cream cheese; relishes; salad dressing; (naming the flavour) skim milk; skim milk process cheese; stout; soft drinks
(1) Good manufacturing practice
(2) Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); creamed cottage cheese; ice cream; ice cream mix; ice milk; ice milk mix
(2) 0.5%
(3) Evaporated milk
(3) 0.015%
(4) Sherbet
(4) 0.75%
(5) Unstandardised foods
(5) Good manufacturing practice
27 C.16
Cellulose gum
Same foods as listed for sodium carboxymethyl cellulose
Same levels as prescribed for sodium carboxymethyl cellulose
28 C.17
Cholic acid
Dried egg whites
0.1%
29 D.1
Desoxycholic acid
Dried egg whites
0.1%
30 F.1
Furcelleran
(1) Ale; beer; light beer; malt liquor; porter; stout
(1) Good manufacturing practice
(2) Unstandardised foods
(2) Good manufacturing practice
31 G.1
Gelatin
(1) Brawn; canned (naming the poultry); chocolate drink; cream; (naming the flavour) dairy drink;headcheese; (naming the fruit) jelly with pectin; meat binder (when sold for use in prepared meat; by-products in which a gelling agent is a permitted ingredient); meat by-product loaf; meat loaf; (naming the flavour) milk; mustard pickles; potted meat; potted meat by-product; prepared fish or prepared meat; prepared hams; shoulders, butts and picnics; process cheese; process cream cheese; relishes; (naming the flavour) skim milk; skim milk process cheese
(1) Good manufacturing practice
(2) Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); creamed cottage cheese; ice cream; ice cream mix; ice milk; ice milk mix
(3) Sherbet
(3) 0.75%
(4) Unstandardised foods
(4) Good manufacturing practice
32 G.2
Glycocholic acid
Dried egg whites
0.1%
33 G.3
Guar gum
(1) Chocolate drink; cream; (naming the flavour) dairy drink; French dressing; (naming the flavour) milk; mince meat; mustard pickles; process cheese; process cream cheese; relishes; salad dressing; (naming the flavour) skim milk; skim milk process cheese; soft drinks
(1) Good manufacturing practice
(2) Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); creamed cottage cheese; ice cream; ice cream mix; ice milk; ice milk mix
(2) 0.5%
(3) Sherbet
(3) 0.75%
(4) Unstandardised foods
(4) Good manufacturing practice
34 G.4
Gum arabic
Same foods as listed for acacia gum
Same level as prescribed for acacia gum
35 H.1
Hydroxylated lecithin
(1) Cocoa; milk chocolate; sweet chocolate
(1) A total of 1.5% of emulsifying agents in accordance with regulations 106, 107 and 108
(2) Soft drinks
(2) Good manufacturing practice
(3) Unstandardised foods
(3) Good manufacturing practice
36 H.1A
Hydroxypropyl cellulose
Unstandardised foods
Good manufacturing practice
37 H.2
Hydroxypropyl methyl- cellulose
(1) Chocolate drink; (naming the flavour) dairy drink; French dressing; (naming the flavour) milk; mustard pickles; relishes; (naming the flavour) skim milk; salad dressing
(1) Good manufacturing practice
(2) Unstandardised foods
(2) Good manufacturing practice
38 I.1
Irish moss gelose
Same foods as listed for carrageenan
Same levels as prescribed for carrageenan
39 K.1
Karaya gum
(1) Chocolate drink; (naming the flavour) dairy drink; French dressing; (naming the flavour) milk; mustard pickles; process cheese; process cream cheese; relishes; (naming the flavour skim milk; salad dressing; skim milk process cheese
(1)Good manufacturing practice
(2) Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); creamed cottage cheese; ice cream; ice cream mix; ice milk; ice milk mix
(2) 0.5%
(3) Sherbet
(3) 0.75%
(4) Unstandardised foods
(4) Good manufacturing practice
40 L.1
Lactylated mono- and di-
(1) Shortening
(1) 8.0% (except that the total combined and mono- and di-glycerides and lactylated mono- and di-glycerides shall not exceed 20.0% of the shortening)
(2) Unstandardised foods
(2) 8.0% of the fat content
41 L.1A
Lactylic esters of fatty acids
Unstandardised foods
Good manufacturing practice
42 L.2
Lecithin
(1) Bread; chocolate milk; cream; (naming the flavour) milk; mustard pickles; process cheese; process cream cheese; relishes; (naming the flavour) skim milk; skim milk process cheese; soft drinks; margarine
(1) Good manufacturing practice
(2) Cocoa; milk chocolate; sweet chocolate
(2) A total of 1.5% of emulsifying agents in accordance with regulations 106, 107 and 108
42 L.2
Lecithin
(3) Ice cream; ice cream mix; ice milk; ice milk mix
(3) A total of 0.5% of emulsifying agents
(4) Sherbet
(4) 0.75%
(5) Unstandardised foods
(5) Good manufacturing practice
43 L.3
Locust bean gum
Same foods as listed for carob bean gum
Same levels as prescribed for carob bean gum
44 M.1
Methylcellulose
(1) Ale; beer; French dressing; light beer; porter;
(1) Good manufacturing practice
malt liquor; process cheese; process cream cheese; salad dressing; skim milk process cheese; soft drinks; stout
(2) Unstandardised foods
(2) Good manufacturing practice
45 M.2
Methyl ethyl cellulose
Unstandardised foods
Good manufacturing practice
46 M.3
Mono-glycerides
(1) Bread; cream; process cheese; process cream cheese; skim milk process cheese; fish paste
(1) Good manufacturing practice
(2) Cocoa; milk chocolate; sweet chocolate
(2) A total of 1.5% of emulfying agents in accordance with regulations 106, 107 and 108
(3) Ice cream; ice cream mix; ice milk; ice milk mix; reconstituted milk; yogurt
(3) A total of 0.5% of emulsifying agents
(4) Sherbet
(4) 0.75%
(5) Shortening
(5) 10.0% (except that the total combined mono- and di-glycerides and lactylated mono- and di-glycerides shall not exceed 20.0% of the shortening)
(6) Margarine
(6) 1.0%
(7) Unstandardised foods
(7) Good manufacturing practice
47 M.4
Mono- and di-glycerides
(1) Bread; cream; process cheese; process cream cheese; skim milk process cheese; soft drinks
(1) Good manufacturing practice
(2) Cocoa; milk chocolate; sweet chocolate
(2) A total of 1.5% of emulsifying agents in accordance with regulations 106, 107 and 108
(3) Ice cream; ice cream mix; ice milk; ice milk mix; reconstituted milk; yogurt
(3) A total of 0.5% of emulsifying agents
(4) Sherbet
(4) 0.75%
(5) Shortening
(5) 10.0% (except that the total combined mono- and di-glycerides shall not exceed 20.0% of the shortening)
(6) Margarine
(6) 1.0%
(7) Unstandardised foods
(7) Good manufacturing practice
48 O.1
Oat gum
(1) Process cheese; process cream cheese; skim milk process cheese
(1) Good manufacturing practice
(2) Cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish)
(2) 0.5%
(3) Unstandardised foods
(3) Good manufacturing practice
49 O.2
O bile extract
Dried egg whites
0.1%
50 P.1
Pectin
(1) Apple (or rhubarb) (and naming the fruit) jam; chocolate drink; cream; (naming the flavour) dairy drink; fig marmalade; fig marmalade with pectin; French dressing; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; (naming the flavour) milk; mincemeat; mustard pickles; pineapple marmalade with pectin; relishes; salad dressing; (naming the flavour) skim milk; soft drinks; sour cream
(1) Good manufacturing practice
(2) Ice cream; ice cream mix; ice milk; ice milk mix; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish)
(2) 0.5%
(3) Sherbet
(3) 0.75%
(4) Unstandardised foods
(4) Good manufacturing practice
51 P.1A
Polyglycerol esters of fatty acids
(1) Soft drinks
(1) Good manufacturing practice
(2) Unstandardised foods
(2) Good manufacturing practice
52 P.1B
Polyglycerol esters of interesterified castor oil fatty acids
Milk chocolate; sweet chocolate
A total of 1.5% of emulsifying agents inaccordance with regulations 106 and 107
53 P.2
Polyoxyethylene (2) sorbitan monooleate; polysorbate 80
(1) Ice cream; ice cream mix; ice milk; ice milk mix; sherbet
(1) 0.1%. If polyoxyethelene (2) sorbitan tristearate is also used, the total shall not exceed 0.1%
(2) Unstandardised frozen desserts
(2) 0.1%
(3) Pickles and relishes
(3) 0.05%
(4) Soft drinks
(4) 0.05% of the beverage. If sorbitan monostearate is also used the total shall not exceed 0.05% of the beverage
(5) Imitation dry cream
(5) 0.1%. If polyoxyethylene (20) sorbitan monostearate, polyoyethylene (20) sorbitan tristearate or sorbitan monostearate, either singly or in combination, is also used, the total shall not exceed 0.4%
(6) Whipped vegetable oil topping
(6) 0.05%. If polyoxyethylene (20) sorbitan monostearate, polyoxyethylene, either singly or in combination, is also used, the total shall not exceed 0.4%
(7) Cake icing; cake icing mix
(7) 0.5% of the finished cake icing. If polyoxyethylene (20) sorbitan monostearate, either singly or in combination, is also used, the total shall not exceed 0.5% of the finished cake icing
(8) Salt
(8) 10 p.p.m.
(9) Whipped cream
(9) 0.1%
54 P.3
Polyoxyethylene (20) sorbitan monostearate; polysorbate 60
(1) Imitation dry cream mix; vegetable oil creaming agent; whipped vegetable oil topping; vegetable oil topping mix
(1) 0.4%. If polyoyethylene (20) sorbitan tristearate; sorbitan monostearate or polyoxyethylene (20) sorbitan monooleate, either singly or in combination, is also used, the total shall not exceed 0.4%, except that in the case of whipped vegetable oil topping, a combination of polysorbate 60 and sorbitan monostearate may be used in excess of 0.4%, if the amount of the polysorbate 60 does not exceed 0.77% and the amount of sorbitan does not exceed 0.27% of the whipped vegetable oil topping
(2) Cakes
(2) 0.5% on a dry weight basis. If polyoxyethylene (20) sorbitan tristearate is also used, the total shall not exceed 0.5% on a dry weight basis
(3) Cakes; cake mixes
(3) 0.5% on a dry weight basis. If sorbitan monostearate is also used, the total shall not exceed 0.7% on a dry weight basis
(4) Unstandardised confectionery coatings
(4) 0.5%. If sorbitan monostearate is also used, the total shall not exceed 1.0%
(5) Cake icing; cake icing mix
(5) 0.5% of the finished cake icing. If sorbitan monostearate or polyoxyethylene (20) sorbitan, either singly or in combination, is also used the total shall not exceed 0.5% of the finished cake icing
(6) Pudding; pie filling
(6) 0.5% on a dry weight basis
(7) Soft drinks
(7) 0.05% of the beverage. If sorbitan mono-stearate is also used the total shall not exceed 0.05% of the beverage
(8) Sour cream substitute
(8) 0.1%
(9) Unstandardised dressings; unstandardised prepared canned cooking sauces
(9) 0.3%
(10) Fat base formulation for self-basting of poultry by injection
(10) 0.25%
55 P.4
Polyoxyethylene (20) sorbitan tristearate
(1) Chocolate drink; (naming the flavour) dairy drink; (naming the flavour) milk; (naming the flavour) skim milk
(1) 0.5%
(2) Ice cream; ice cream mix; ice milk; ice milk mix; sherbet
(2) 0.1%. If polyoxyethylene (20) sorbitan mono-oleate is also used, the total shall not exceed 0.1%
(3) Unstandardised frozen desserts
(3) 0.1%
(4) Cakes
(4) 0.3% on a dry weight basis. If poly- oxyethylene (20) sorbitan monostearate is also used, the total shall not exceed 0.5% on a dry weight basis
(5) Soft drinks
(5) 0.05% of the beverage. If sorbitan monstearate is also used, the total shall not exceed 0.05% of the beverage
(6) Unstandardised confectionery coatings
(6) 0.5%. If sorbitant monostearate is also used, the total shall not exceed 0.7%
(7) Imitation dry cream mix; vegetable oil creaming agent; whipped vegetable oil topping; vegetable oil topping mix
(7) 0.4%. If polyoxyethylene (20) sorbitan monostearate, sorbitan monostearate or polyoxyethylene (20) sorbitan monooleate, either singly or in combination, is also used, the total shall not exceed 0.4%
56 P.5
Polyoxyethylene (8) stearate
Unstandardised bakery foods
0.4%
57 P.6
Potassium alginate
Same foods as listed for algin
Same levels as prescribed for algin
58 P.7
Potassium carrageenan
Same foods as listed for carrageenan
Same levels as prescribed for carrageenan
59 P.8
Potassium chloride
Unstandardised foods
Good manufacturing practice
60 P.9
Potassium citrate
Process cheese; process cream cheese; skim milk process cheese
Good manufacturing practice
61 P.10
Potassium furcelleran
Same foods as listed for furcelleran
Same levels as prescribed for furcelleran
62 P.11
Potassium phosphate dibasic
Process cheese; process cream cheese; skim milk process cheese
Good manufacturing practice
63 P.12
Propylene glycol alginate
(1) Ale; beer; French dressing; light beer; malt liquor; mustard pickles; porter; process cheese; process cream cheese; relishes; salad dressing; skim milk process cheese; soft drinks; stout
(1) Good manufacturing practice
(2) Cottage cheese; creamed cottage cheese; ice cream; ice cream mix; ice milk; ice milk mix; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish)
(2) 0.5%
(3) Sherbet
(3) 0.75%
(4) Unstandardised foods
(4) Good manufacturing practice
64 P.13
Propylene glycol other of methyl-cellulose
Same foods as listed for hydroxypropyl methyl-cellulose
Same levels as prescribed for hydroxypropyl methyl-cellulose
65 P.14
Propylene glycol mono fatty acid esters
Unstandardised foods
Good manufacturing practice
66 S.1
Sodium acid pyrophosphate
Process cheese; process cream cheese; skim milk process cheese
Good manufacturing practice
67 S.2
Sodium alginate
(1) Same foods as listed for algin
(1) Same levels as prescribed for algin
(2) Coarse crystal salt
(2) 15 p.p.m.
68 S.2A
Sodium aluminum phosphate
Process cheese; process cream cheese; skim milk process cheese
Good manufacturing practice
69 S.3
Sodium carboxymethyl cellulose
(1) Chocolate drink; cream (naming the flavour) dairy drink; French dressing; (naming the flavour) milk; mustard pickles; process cheese; process cream cheese; relishes; salad dressing; (naming the flavour) skim milk; skim milk process cheese; soft drinks
(1) Good manufacturing practice
(2) Cottage cheese; creamed cottage cheese; ice cream; ice cream milk; ice milk; ice milk mix
(2) 0.5%
(3) Sherbet
(3) 0.75%
(4) Unstandardised foods
(4) Good manufacturing practice
70 S.4
Sodium carrageenan
Same foods as listed for carrageenan
Same levels as prescribed for carrageenan
71 S.5
Sodium cellulose glycolate
Same foods as listed for sodium carboxymethyl cellulose
Same levels as prescribed for sodium carboxymethyl cellulose
72 S.6
Sodium citrate
(1) Process cheese; process cream cheese; skim milk process cheese
(1) Good manufacturing practice
(2) Evaporated milk
(2) 0.1% of total stabiliser in finished product
(3) Ice cream; ice cream mix; ice milk; ice milk mix
(3) 0.5%
(4) Sherbet
(4) 0.75%
(5) Soft drinks
(5) 300 p.p.m.
73 S.7
Sodium furcelleran
Same foods as listed for furcelleran
Same levels as prescribed for furcelleran
74 S.8
Sodium gluconate
Process cheese; process cream cheese; skim milk process cheese
Good manufacturing practice
75 S.9
Sodium heametaphosphate
(1) Mustard pickles; process cheese; process cream cheese; relishes; skim milk process cheese; soft drinks
(1) Good manufacturing practice
(2) Ice cream; ice cream mix; ice milk; ice milk mix
(2) 0.5%
(3) Sherbet
(3) 0.75%
(4) Unstandardised foods
(4) Good manufacturing practice
76 S.10
Sodium lauryl sulphate
(1) Egg white solids
(1) 0.1%
(2) Frozen egg whites
(2) 0.0125%
77 S.11
Sodium phosphate, dibasic
(1) Chocolate drink; (naming the flavour) dairy drink; (naming the flavour) milk; mustard pickles; process cheese; process cream cheese; relishes; (naming the flavour) skim milk; skim milk process cheese
(1) Good manufacturing practice
(2) Cottage cheese; creamed cottage cheese
(2) 0.5%
(3) Evaporated milk
(3) 0.1% of total stabiliser in finished product
(4) Unstandardised foods
(4) Good manufacturing practice
78 S.12
Sodium phosphate, monobasic
(1) Process cheese; process cream cheese; skim milk process cheese
(1) Good manufacturing practice
(2) Unstandardised foods
(2) Good manufacturing practice
79 S.13
Sodium phosphate, tribasic
(1) Process cheese; process cream cheese; skim milk process cheese
(1) Good manufacturing practice
(2) Unstandardised foods
(2) Good manufacturing practice
80 S.14
Sodium potassium tartrate
(1) Process cheese; process cream cheese; skim milk process cheese
(1) Good manufacturing practice
(2) Unstandardised foods
(2) Good manufacturing practice
81 S.15
Sodium pyrophosphate, tetrabasic
(1) Process cheese; process cream cheese; skim milk process cheese
(1) Good manufacturing practice
(2) Unstandardised foods
(2) Good manufacturing practice
82 S.15A
Sodium stearoyl-2-lactylate
Icing and icing mixes; fillings and filling mixes; puddings and pudding mixes
Good manufacturing practice
83 S.16
Sodium tartrate
Process cheese; process cream cheese; skim milk process cheese
Good manufacturing practice
84 S.17
Sodium taurocholate
Dried egg whites
0.1%
85 S.18
Sorbitan monosterate
(1) Imitation dry cream mix; vegetable oil creaming agent; whipped vegetable oil topping; vegetable oil topping mix
(1) 0.4%. If polyoxyethylene (2) sorbitan tristearate, polysorbate 60 of polyoxy-ethylene (20) sorbitan monoleate, either singly or in combination, is also used, the total shall not exceed 0.4%, except that in the case of whipped vegetable oil topping a combination of sorbitan monostearate and polysorbate 60 may be used in excess of 0.4%, if the amount of sorbitan monostearate does not exceed 0.27% and the amount of polysorbate 60 does not exceed 0.77% of the weight of the whipped vegetable oil topping
(2) Cake; cake mix
(2) 0.6% on a dry weight basis. If polyoy- ethylene (20) sorbitan monostearate is also used, the total shall not exceed 0.7% on a dry weight basis
(3) Unstandardised confectionery coatings
(3) 1.0%. If polyoxyethylene (20) sorbitan monostearate is also used, the total shall not exceed 1.0%. If polyoy- ethylene (20) sorbitan tristearate is also used, the total shall not exceed 1.0%
(4) Cake icing; cake icing mix
(4) 0.7% of the finished cake icing. If polyoxyethylene (20) sorbitan mono- oleate or polyoxyethylene (20) sorbitan monostearate, either singly or in combination, is also used, the total shall not exceed 0.7% of the finished cake icing
(5) Beverage base or mix
(5) 0.05% of the beverage. If polyoxyethylene (20) sorbitan monooleate is also used, the total shall not exceed 0.05% of the beverage. If polyoxyethylene (20) sorbitan mono- stearate is also used, the total shall not exceed 0.05% of the beverage
86 S.19
Stearyl monoglyceridyl citrate
Shortening
Good manufacturing practice
87 T.1
Taurocholic acid
Dried egg white
0.1%
88 T.2
Tannic acid
Honey wine; wine
200 p.p.m.
89 T.3
Tragacanth gum
(1) French dressing; mustard pickles; process cheese; process cream cheese; salad dressing; relishes; skim milk process cheese; soft drinks
(1) Good manufacturing practice
(2) Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); creamed cottage cheese; ice cream; ice cream mix; ice milk; ice milk mix
(2) 0.5%
(3) Sherbet
(3) 0.75%
(4) Unstandardised foods
(4) Good manufacturing practice
90 T.4
Triethyl citrate
Egg white
0.25%
91 .1
anthan gum
Unstandardised foods
Good manufacturing practice
PART V
FOOD ADDITIVES THAT MAY BE USED AS FOOD ENZYMES
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 B.1 |
Bromelain |
(1) Ale; beer; light beer; malt liquor; porter; stout |
(1) Good manufacturing practice |
|
(2) Frozen meat cuts; meat tenderisers; pumping pickle employed in the curing of beef cuts; sugar wafers; waffles; pancakes |
(2) Good manufacturing practice |
||
|
2 C.1 |
Carbohydrate (1) fromAspergillus niger group |
(1) (a) Ale; beer; light beer; bread; malt liquor; porter; stout |
(1) (a) Good manufacturing practice |
|
(b) Production of dextrose; high conversion syrups from starch |
(b) Good manufacturing practice |
||
|
(c) Unstandardised bakery foods |
(c) Good manufacturing practice |
||
|
(2) from Aspergillus flavus oryzae group |
(2) (a) Ale; beer; bread; flour; light beer; malt liquors; porter; stout; whole wheat flour |
(2) (a) Good manufacturing practice |
|
|
(b) High conversion syrups from starch; chocolate syrups |
(b) Good manufacturing practice |
||
|
(c) Unstandardised bakery foods |
(c) Good manufacturing practice |
||
|
(3) from Bacillus subtilisgroup |
(3) (a) Ale; beer; light beer; malt liquors; porter; stout |
(3) (a) Good manufacturing practice |
|
|
(b) Cooked cereals; chocolate syrups; high conversion syrups from starch |
(b) Good manufacturing practice |
||
|
3 C.2 |
Catalase: fromAspergillus |
Cheddar, colby, granular, Swiss, and washed curd cheese |
20 p.p.m. |
|
4 C.3 |
Cellulase: fromAspergillus niger group |
Liquid coffee concentrate |
Good manufacturing practice |
|
5 F.1 |
Fiein |
(1) Ale; beer; light beer; porter; stout |
(1) Good manufacturing practice |
|
(2) Frozen meat cuts; meat tenderisers |
(2) Good manufacturing practice |
||
|
6 G.1 |
Glucose oidasecatalase |
Egg whites; soft drinks |
Good manufacturing practice |
|
7 I.1 |
Invertase |
(1) Confectionery |
(1) Good manufacturing practice |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
8 P.1 |
Pancreatin |
Cooked cereals; dried egg whites; sugar syrups |
Good manufacturing practice |
|
9 P.2 |
Papain |
(1) Ale; beer; light beer; malt liquor; porter; stout |
(1) Good manufacturing practice |
|
(2) Beef before slaughter; malt beverages; meat cuts; meat tenderisers; pumping pickle employed in the curing of beef cuts |
(2) Good manufacturing practice |
||
|
10 P.3 |
Pectinase |
Wine |
Good manufacturing practice |
|
11 P.4 |
Pepsin |
(1) Cheese; cottage cheese |
(1) Good manufacturing practice |
|
(2) Instant cereals |
(2) Good manufacturing practice |
||
|
(3) Ale; beer; light beer; malt liquor; porter; stout |
(3) Good manufacturing practice |
||
|
(4) Defatted soya flour |
(4) Good manufacturing practice |
||
|
12 P.5 |
Protease: |
(1) (a) Bread |
(1) (a) Good manufacturing practice |
|
(b) Unstandardised bakery foods |
(b) Good manufacturing practice |
||
|
(2) from Aspergillus flavus oryzaegroup; |
(2) (a) Ale; beer; frozen meat cuts; light beer; malt liquor; meat tenderisers; porter; stout |
(2) (a) Good manufacturing practice |
|
|
(b) Unstandardised bakerg foods |
(b) Good manufacturing practice |
||
|
(3) from Bacillus subtilis group |
(3) (a) Ale; beer; light beer; malt liquor; porter; stout |
(3) (a) Good manufacturing practice |
|
|
(b) Unstandardised bakery foods |
(b) Good manufacturing practice |
||
|
13 R.1 |
Rennet |
(1) Cheese; cottage cheese |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
PART VI
FOOD ADDITIVES THAT MAY BE USED AS FIRMING AGENTS
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Aluminum sulphate |
(1) Canned crabmeat, lobster, salmon, shrimp and tuna; pickles and relishes |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
2 A.2 |
Ammonium aluminum sulphate |
(1) Pickles and relishes |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
3 C.1 |
Calcium chloride |
(1) Tomatoes; canned apples; canned vegetables; frozen apples |
(1) 0.026% calculated as calcium |
|
(2) Cheese; cottage cheese |
(2) Good manufacturing practice |
||
|
4 C.2 |
Calcium citrate |
(1) Tomatoes; canned apples; canned vegetables; frozen apples; frozen sliced apples |
(1) 0.026% calculated as calcium |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
5 C.3 |
Calcium gluconate |
Unstandardised foods |
Good manufacturing practice |
|
6 C.4 |
Calcium phosphate, dibasic |
Unstandardised foods |
Good manufacturing practice |
|
7 C.5 |
Calcium phosphate, monobasic |
(1) Tomatoes, canned apples, canned vegetables; frozen apples |
(1) 0.026% calculated as calcium |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
8 C.6 |
Calcium sulphate |
Tomatoes; canned apples; canned vegetables; frozen apples |
0.026% calculated as calcium |
|
9 D.1 |
Potassium aluminium sulphate |
(1) Pickles and relishes |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
10 S.1 |
Sodium aluminium sulphate |
(1) Pickles and relishes |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
PART VII
FOOD ADDITIVES THAT MAY BE USED AS GLAZING AND POLISHING AGENTS
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Acetylated monoglycerides |
(1) Confectionery |
(1) 0.4% |
|
(2) Frozen fish |
(2) Good manufacturing practice |
||
|
2 B.1 |
Beeswax |
Confectionery |
0.4% |
|
3 C.1 |
Carnauba wax |
Confectionery |
0.4% |
|
4 C.2 |
Candelilla wax |
Confectionery |
0.4% |
|
5 C.1 |
Gum arabic |
Confectionery |
0.4% |
|
6 G.2 |
Gum benzoin |
Confectionery |
0.4% |
|
7 M.1 |
Magnesium silicate |
Confectionery |
0.4% |
|
8 M.2 |
Mineral oil |
Confectionery |
0.15% |
|
9 P.1 |
Petrolatum |
Confectionery |
0.15% |
|
10 S.1 |
Shellac |
Cake decorations; confectionery |
0.4% |
|
11 S.2 |
Spermaceti wax |
Confectionery |
0.4% |
|
12 Z.1 |
Zein |
Confectionery |
1.0% |
PART VIII
MISCELLANEOUS FOOD ADDITIVES
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
Column 5 |
|
Item No. |
Additive |
Permitted in or upon |
Purpose of use |
Maximum level of use |
|
1 A.1 |
Acetylated monoglycerides |
Unstandardised foods |
Coating; release agent |
Good manufacturing practice |
|
2 B.1 |
Bead oil |
Wine |
Antifoaming agent |
5 p.p.m |
|
3 B.2 |
Beeswax |
Unstandardised foods |
Antisticking agent |
0.4% |
|
4 C.1 |
Caffeine |
Cola type soft drinks |
To characterise the product |
200 p.p.m in the finished product |
|
5 C.2 |
Caffeine citrate |
Cola type soft drinks |
To characterise the product |
200 p.p.m. calculated as caffeine, in the finished product |
|
6 C.3 |
Calcium carbonate |
(1) Flour; whole wheat flour |
(1) Carrier of benzoyl peroxide |
(1) 900 p.p.m. |
|
(2) Flour; whole wheat flour |
(2) Carrier of potassium bromate |
(2) 150 p.p.m. |
||
|
(3) Confectionery |
(3) Creaming and filling agent |
(3) Good manufacturing practice |
||
|
(4) Chewing gum |
(4) Filler |
(4) Good manufacturing practice |
||
|
(5) Unstandardised foods |
(5) Carrier and dusting agent |
(5) Good manufacturing practice |
||
|
7 C.4 |
Calcium phosphate, dibasic |
(1) Flour; whole wheat flour |
(1) Carrier of benzoyl peroxide |
(1) 900 p.p.m. |
|
(2) Flour; whole wheat flour |
(2) Carrier of potassium bromate |
(2) 150 p.p.m. |
||
|
8 C.5 |
Calcium phosphate, tribasic |
Flour; whole wheat flour |
Carrier of benzoyl peroxide |
900 p.p.m. |
|
9 C.6 |
Calcium silicate |
Oil-soluble annatto |
Carrier |
Good manufacturing practice |
|
10 C.7 |
Calcium stearate |
Confectionery |
Release agent |
Good manufacturing practice |
|
11 C.8 |
Calcium stearoyl-2-lactylate |
(1) Liquid and frozen egg whites |
(1) Whipping agent |
(1) 0.05% |
|
(2) Dried egg whites |
(2) Whipping agent |
(2) 0.5% |
||
|
(3) Vegetable fat toppings |
(3) Whipping agent |
(3) 0.3% |
||
|
(4) Dehydrated potatoes |
(4) Conditioning agent |
(4) 0.5% |
||
|
12 C.9 |
Calcium sulphate |
(1) Flour; whole wheat flour |
(1) Carrier of benzoyl peroxide |
(1) 900 p.p.m. |
|
(2) Baking powder |
(2) Neutral filler |
(2) Good manufacturing practice |
||
|
13 C.10 |
Carbon dioxide |
(1) Ale; beer; carbonated (naming the fruit) juice; light beer; malt liquor; porter; soft drinks; stout; wine |
(1) Carbonation |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Carbonation and pressure dispensing agent |
(2) Good manufacturing practice |
||
|
14 C.11 |
Castor oil |
Confectionery |
Release agent |
Good manufacturing practice |
|
15 C.12 |
Cellulose, microcrystalline |
(1) Ice milk mix agent |
(1) Bodying and texturising |
(1) 1.5% |
|
(2) Sherbet |
(2) Bodying and texturising agent |
(2) 0.5% |
||
|
(3) Carbohydrate or calorie reduced diatetic foods |
(3) Filler |
(3) Good manufacturing practice |
||
|
(4) Whipped vegetable oil topping |
(4) Bodying and texturising agent |
(4) 1.5% |
||
|
(5) Unstandardised frozen desserts |
(5) Bodying and texturising agent |
(5) 0.5% |
||
|
16 C.12A |
Chloro I.P.C. (Isopropyl N-(3-chlorophenyl) carbonate (99% pure) |
Potatoes |
Anti-sprouting agent |
50 p.p.m. |
|
17C.13A |
Chloropentafluoroethane |
Unstandardised foods |
Pressure dispensing and aerating agent |
Good manufacturing practice |
|
18 C.13B |
4-chlorophenoyacetic acid |
Mung beans |
Sprout activator |
2 p.p.m. in the harvested bean sprouts |
|
19 C.14 |
Citric acid |
(1) Beef blood |
(1) Anti-coagulant |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Culture nutrient |
(2) Good manufacturing practice |
||
|
20 D.1 |
Dimethylpolysiloxane formulations |
(1) Apple (or rhubarb) and (naming the fruit) jam; fats and oils; fig marmalade; fig marmalade with pectin; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade; (naming the citrus fruit) marmalade with pectin; pineapple marmalade with pectin; shortening; skim milk powder; soft drinks; wine |
(1) anti-foaming agent |
(1) 10 p.p.m. of dimethylpolysiloxane |
|
(2) Unstandardised foods |
(2) Anti-foaming agent |
(2) 10 p.p.m. of dimethlpolysiloxane |
||
|
21 D.2 |
Dioctyl sodium sulfosuccinate |
Soft drinks |
Wetting agent |
10 p.p.m. in the finished drink |
|
22 E.1 |
Ethylene oxide |
Whole or ground spice (except mixtures containing salt) |
Fumigation |
Good manufacturing practice (residues of ethylene chlorohydrin not to exceed 1,500 p.p.m.) |
|
23 F.1 |
Ferrous gluconate |
Ripe olives |
Colour retention |
Good manufacturing practice |
|
24 G.1 |
Gamma radiation from cobalt 60 source |
(1) Potatoes, onions |
(1) Anti-sprouting agent |
(1) 15,000 rads |
|
(2) Wheat, flour, whole wheat flour |
(2) For de-infestation |
(2) 75,000 rads |
||
|
25 G.2 |
Gibberellic acid |
Ale; beer; light beer; malt liquor porter; stout |
Sprout activator |
0.5 p.p.m. in finished beverage |
|
26 G.2A |
Glucono delta lactone |
(1) Cooked sausage, meat loaf |
(1) To accelerate colour filling |
(1) 0.5% |
|
(2) Dry sausage |
(2) To assist in curing |
(2) Good manufacturing practice |
||
|
27 G.3 |
Glycerol |
(1) Meat curing compounds; sausage ceasings |
(1) Humectant |
(1) Good manufacturing practice |
|
(2) Preserved meats (regulations 300-323 |
(2) Glaze for preserved meats |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Humectant; plactiser |
(3) Good manufacturing practice |
||
|
(4) Soft drinks |
(4) Humectant |
(4) Good manufacturing practice |
||
|
28 H.1 |
Heane |
Hop extract for use in malt liquors |
Solvent |
2.2% |
|
29 I.1 |
Isopropyl alcohol |
Fish protein |
To extract moisture, fat and other soluble components from fish |
Good manufacturing practice |
|
30 L.1 |
Lactylic esters of fatty acids |
Unstandardised foods |
Plasticising agent |
Good manufacturing practice |
|
31 L.2 |
Lanolin |
Chewing gum |
Plasticising agent |
Good manufacturing practice |
|
32 M.1 |
Magnesium aluminium silicate |
Chewing gum |
Dusting agent |
Good manufacturing practice |
|
33 M.2 |
Magnesium carbonate |
(1) Flour; whole wheat flour |
(1) Carrier of benzoyl peroxide |
(1) 900 p.p.m. |
|
(2) Flour; whole wheat flour |
(2) Carrier of potassium bromate |
(2) 150 p.p.m. |
||
|
(3) Confectionery |
(3) Release agent |
(3) Good manufacturing practice |
||
|
34 M.3 |
Magnesium silicate |
(1) Confectionery |
(1) Release agent |
(1) Good manufacturing practice |
|
(2) Chewing gum |
(2) Dusting agent |
(2) Good manufacturing practice |
||
|
(3) Rice |
(3) Coating |
(3) Good manufacturing practice |
||
|
35 M.4 |
Magnesium stearate |
Confectionery |
Release agent |
Good manufacturing practice |
|
36 M.5 |
Maleic hydrazide (MH) (1, 2-dihydropyridizine-3, 6-dione) |
(1) Onions |
(1) Anti-sprouting agent |
(1) 15 p.p.m. |
|
(2) Beets; carrots; rutabags |
(2) Anti-sprouting agent |
(2) 30 p.p.m. |
||
|
(3) Potatoes |
(3) Anti-sprouting agent |
(3) 50 p.p.m. |
||
|
37 M.5A |
Mannitol |
(1) Dietetic foods |
(1) To modify texture |
(1) Good manufacturing practice |
|
(2) Confectionery |
(2) Release agent |
(2) Good manufacturing practice |
||
|
38 M.5B |
Methyl ester of a naphthalene acetic acid |
Potatoes |
Anti-sprouting agent |
9 p.p.m. |
|
39 M.5C |
Methyl ethyl cellulose |
Unstandardised foods |
Aerating agent |
Good manufacturing practice |
|
40 M.5D |
Methylene chloride |
Hop extract for use in malt liquors |
Solvent |
2.2% |
|
41 M.5E |
Methanol |
Hop extract |
Solvent |
2.2% |
|
42 M.6 |
Microcrystalline cellulose |
Same foods as listed for cellulose microystalline |
Filler |
Same levels as prescribed for cellulose, microcrystalline |
|
43 M.7 |
Mineral oil |
(1) Bakery products; confectionery; seeded raisins |
(1) Release agent |
(1) 0.3% in accordance with regulation 26 |
|
(2) Fresh fruits and vegetables |
(2) Coating |
(2) 0.3% in accordance with regulation 26 |
||
|
44 M.8 |
Monoacetin |
Unstandarised bakery foods |
Plastiser |
Good manufacturing practice |
|
45 M.9 |
Mono- and diglycerides |
(1) Apple (or rhubarb) and (naming the fruit) jam; fats and oils; fig marmalade; fig marmalade with pectin; (naming the fruit) jam with (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; pineapple marmalade; pineapple marmalade with pectin; soft drinks |
(1) Anti-foaming agent |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Anti-foaming agent; a humectant; release agent |
(2) Good manufacturing practice |
||
|
46 M.10 |
Monoglycerides |
(1) Oil-soluble annatto |
(1) Solvent |
(1) Good manufacturing practice |
|
(2)Unstandardised foods |
(2) Anti-foaming agent; humectant; release agent |
(2) Good manufacturing practice |
||
|
47 M.11 |
Monosodium |
Unstandardised foods except foods for infants under one year of age |
Flavour enhancer |
Good manufacturing practice |
|
48 N.1 |
Nitrogen |
Unstandardised foods |
Pressure dispensing agent |
Good manufacturing practice |
|
49 N.2 |
Nitrous oxide |
Unstandardised foods |
Pressure dispensing agent |
Good manufacturing practice |
|
50 N.3 |
Nonyl alcohol |
Potatoes |
Anti-sprouting agent |
Good manufacturing practice |
|
51 0.1 |
Octafluorocyclobutane |
Unstandardised foods |
Pressure dispensing and aerating agent |
Good manufacturing practice |
|
52 O.2 |
Oystearin |
Cotton seed oil; peanut oil; soya bean |
To inhibit crystal formation |
0.125% |
|
53 P.1 |
Pancreas extract |
Acid producing bacterial cultures |
To control bacteriophages |
Good manufacturing practice |
|
54 P.1A |
Paraffin wax |
(1) Fresh fruits and vegetables |
(1) Coating |
(1) 0.3% in accordance with regulation 26 |
|
(2) Cheese and turnips |
(2) Coating |
(2) Good manufacturing practice in accordance with regulation 26 |
||
|
55 P.2 |
Petrolatum |
Fresh fruits and vegetables |
Coating |
0.3% in accordance with regulation 26 |
|
56 P.2A |
Polyglycerol ester of wood rosin (ester gum) |
Soft drinks |
Density adjusting agent |
100 p.p.m. |
|
57 P.3 |
Polyvinylpyrrolidone |
Ale; beer; light beer; malt liquor; porter; stout; wine |
Clarifying agent |
2 p.p.m. in the finished product |
|
58 P.4 |
Potassium aluminium sulphate |
Flour; whole wheat flour |
Carrier of benzoyl peroxide |
900 p.p.m. |
|
59 P.5 |
Potassium stearate |
Chewing gum |
Plasticising agent |
Good manufacturing practice |
|
60 P.6 |
Propane |
Unstandardised foods |
Pressure dispensing and aerating agent |
Good manufacturing practice |
|
61 P.7 |
Propylene glycol |
(1) Oil-soluble annatto |
(1) Solvent |
(1) Good manufacturing practice |
|
(2) Soft drinks |
(2) Solvent |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Humectant |
(3) Good manufacturing practice |
||
|
62 Q.1 |
Quillaia |
Beverage bases; beverage mixes; soft drinks |
Foaming agent |
Good manufacturing practice |
|
63 S.1 |
Saponin |
Soft drinks |
Foaming agent |
Good manufacturing practice |
|
64 S.2 |
Sodium aluminium sulphate |
Flour; whole wheat flour |
Carrier of benzoyl peroxide |
900 p.p.m. |
|
65 S.3 |
Sodium bicarbonate |
(1) Confectionery |
(1) Aerating agent |
(1) Good manufacturing practice |
|
(2) Salt |
(2) To stabilise potassium iodate in salt |
(2) Good manufacturing practice |
||
|
66 S.3A |
Sodium carbonate |
Fish fillets, frozen lobser; frozen crab frozen clam and frozen shrimp, in combination with sodium heameta-phosphate |
To reduce thaw drip |
15% of the combination of sodium carbonate and sodium heameta- phosphate |
|
67 S.4 |
Sodium citrate |
Beef blood |
Anticoagulant |
0.2% |
|
68 S.5 |
Sodium ferrocyanide decahydrate |
Dentritic salt |
Adjuvant in the production of dentritic salt crystals |
13 p.p.m. calculated as anhydrous sodium ferrocyanide |
|
69 S.6 |
Sodium heametaphosphate |
(1) Beef blood |
(1) Anticoagulant |
(1) 0.2% |
|
(2) Frozen fish fillets; frozen lobster; frozen crab; frozen clam and frozen shrimp |
(2) To reduce thaw drip |
(2) 0.5% total added phosphate |
||
|
70 S.7 |
Sodium phosphate, dibasic |
(1) Frozen fish |
(1) To prevent cracking of glaze |
(1) Good manufacturing practice |
|
(2) Frozen mushrooms |
(2) To prevent discoloration |
(2) Good manufacturing practice |
||
|
71 S.8 |
Sodium silicate |
Canned drinking water |
Corrosion inhibitor |
Good manufacturing practice |
|
72 S.9 |
Sodium stearate |
Chewing gum |
Plasticising agent |
Good manufacturing practice |
|
73 S.9A |
Sodium stearoyl-2 lactylate |
(1) Liquid and frozen egg whites |
(1) Whipping agent |
(1) 0.05% |
|
(2) Dried egg whites |
(2) Whipping agent |
(2) 0.5% |
||
|
(3) Oil toppings or topping mixes |
(3) Whipping agent |
(3) 0.3% |
||
|
74 S.9B |
Sodium sulphate |
Frozen mushrooms |
To prevent discoloration |
Good manufacturing practice |
|
75 S.9C |
Sodium sulphite |
Canned flaked tuna |
To prevent discoloration |
300 p.p.m. |
|
76 S.10 |
Sodium thiosulphate |
Salt |
To stabilise potassium iodate in salt |
Good manufacturing practice |
|
77 S.11 |
Sodium tripolyphosphate |
Frozen fish fillets; frozen lobster; frozen crab; frozen clam and frozen shrimp |
To reduce thaw drip |
0.5% total added phosphate |
|
78 S.12 |
Sorbitol |
(1) Confectionery |
(1) Release agent |
(1) Good manufacturing practice |
|
(2) Marshmallows; shredded coconut |
(2) Humectant |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) To modify texture |
(3) Good manufacturing practice |
||
|
79 S.13 |
Stannous chloride |
(1) Asparagus packed in glass containers; concentrated fruit juices; lemon juice; lime juice |
(1) Flavour and colour stabiliser |
(1) Good manufacturing practice |
|
(2) Soft drinks |
(2) Flavour and colour stabiliser |
(2) Good manufacturing practice |
||
|
80 S.14 |
Stearic acid |
(1) Confectionery |
(1) Release agent |
(1) Good manufacturing practice |
|
(2) Chewing gum |
(2) Plasticising agent |
(2) Good manufacturing practice |
||
|
81 S.15 |
Sodium methyl sulphate |
Pectin |
As processing aid, the result of methylation of pectin by sulphuric acid and methyl alcohol and neutralised by sodium bicarbonate |
0.1% of pectin |
|
82 S.16 |
Sucrose acetate isobutyrate |
Soft drinks |
Density adjusting agent |
300 p.p.m. in the beverage as consumed |
|
83 T.1 |
Tannic acid |
Chewing gum |
To reduce adhesion |
Good manufacturing practice |
|
84 T.2 |
Triacetin |
Cake mixes |
Wetting agent |
Good manufacturing practice |
PART IX
FOOD ADDITIVES THAT MAY BE USED AS NON-NUTRITIVE SWEETENING AGENTS
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Ammonium saccharin |
Carbohydrate or calorie reduced dietetic foods meeting the requirements of regulations 52 and 55 |
Good manufacturing practice |
|
2 C.1 |
Calcium saccharin |
Carbohydrate or calorie reduced dietetic foods meeting the requirements of regulations 52 and 55 |
Good manufacturing practice |
|
3 S.1 |
Saccharin |
Carbohydrate or calorie reduced dietetic foods meeting the requirements of regulations 52 and 55 |
Good manufacturing practice |
|
4 S.2 |
Sodium saccharin |
Carbohydrate or calorie reduced dietetic foods meeting the requirements of regulations 52 and 55 |
Good manufacturing practice |
PART X
FOOD ADDITIVES THAT MAY BE USED AS PH ADJUSTING AGENTS, ACID-REACTING MATERIALS AND WATER
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Acetic acid |
(1) Soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
2 A.2 |
Adipic acid |
(1) Soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
3 A.3 |
Ammonium aluminium sulphate |
(1) Baking powder |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
4 A.4 |
Ammonium bicarbonate |
(1) Chocolate; cocoa; milk chocolate; sweet chocolate |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
5 A.5 |
Ammonium carbonate |
(1) Chocolate; cocoa; milk chocolate; sweet chocolate |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
6 A.6 |
Ammonium citrate, dibasic |
Unstandardised foods |
Good manufacturing practice |
|
7 A.7 |
Ammonium citrate, monobasic |
Unstandardised foods |
Good manufacturing practice |
|
8 A.8 |
Ammonium hydroxide |
(1) Chocolate; cocoa; milk choclate; sweet chocolate |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
9 A.9 |
Ammonium phosphate, dibasic |
(1) Ale; bacterial cultures; baking powder; beer; light beer; malt liquor; porter; stout |
(1) Good manufacturing practice |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
10 A.10 |
Ammonium phosphate, monobasic |
(1) Ale; bacterial cultures; baking powder; beer; light beer; malt liquor; porter; stout |
(1) Good manufacturing practice |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
11 C.1 |
Calcium acetate |
(1) Ale; beer; light beer; malt liquor; porter; soft drinks; stout |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
12 C.2 |
Calcium bicarbonate |
Soft drinks |
Good manufacturing practice |
|
13 C.2A |
Calcium carbonate |
(1) Chocolate drinks; ice cream mix; ice milk mix; wine; soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
14 C.3 |
Calcium chloride |
(1) Ale; beer; light beer; malt liquor; porter; soft drinks; stout |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
15 C.4 |
Calcium citrate |
(1) Soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
16 C.5 |
Calcium fumarate |
Unstandardised foods |
Good manufacturing practice |
|
17 C.6 |
Calcium gluconate |
(1) Soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
18 C.7 |
Calcium hydroxide |
(1) Ale; beer; ice cream mix; ice milk mix; light beer; malt liquor; porter; stout |
(1) Good manufacturing practice |
|
(2) Canned peas |
(2) 0.01% |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
19 C.8 |
Calcium lactate |
(1) Baking powder; soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
20 C.9 |
Calcium oxide |
(1) Ale; beer; chocolate drink; ice cream mix; ice |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
21 C.10 |
Calcium phosphate, dibasic |
Unstandardised foods |
Good manufacturing practice |
|
22 C.11 |
Calcium phosphate, monobasic |
(1) Baking powder; malt liquors |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
23 C.12 |
Calcium phosphate, tribasic |
Unstandardised foods |
Good manufacturing practice |
|
24 C.13 |
Calcium sulphate |
Ale; beer; light beer; malt liquor; porter; soft drinks; stout; wine |
Good manufacturing practice |
|
25 C.14 |
Citric acid |
(1) Ale; apple (or rhubarb) and (naming the fruit) jam; beer; canned artichokes; canned asparagus; Canned bean sprouts; canned onions; canned pears; canned shellfish; canned spring mackerel; cottage cheese; creamed cottage cheese; fig marmalade; fig marmalade with pectin; French dressing; frozen cooked shrimp; grape juice; honey wine; ice cream mix; ice milk mix; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin; light beer; malt liquor; (naming the citrus fruit) marmalade; (naming the citrus fruit) marmalade with pectin; mayonnaise; mincemeat; pineapple marmalade; pineapple marmalade with pectin; porter; process cheese; process cream cheese; salad dressing; sherbet; skim milk process cheese; stout; tomatoes; wine; soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
26 C.15 |
Cream of tartar |
Same foods as listed for potassium acid tartrate |
Same levels as prescribed for potassium acid tartrate |
|
27 F.1 |
Fumaric acid |
(1) Soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
28 G.1 |
Gluconic acid |
(1) Soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
29 G.2 |
Gluconodeltalactone |
Unstandardised foods |
Good manufacturing practice |
|
30 H.1 |
Hydrochloric acid |
Ale; beer; light beer; malt liquor; porter; stout |
Good manufacturing practice |
|
31 L.1 |
Lactic acid |
(1) Ale; baking powder; beer; bread; cottage cheese; creamed cottage cheese; French dressing; ice cream mix; ice milk; mix; light beer; malt liquor; mayonnaise; olives; pickles and relishes; porter; process cheese; process cream cheese; salad dressing; sherbet; skim milk process cheese; soft drinks; stout |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
32 M.2 |
Magnesium carbonate |
(1) Chocolate; chocolate drink; cocoa; ice cream mix; ice milk mix; milk chocolate; soft drinks; sweet chocolate |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
33 M.3 |
Magnesium citrate |
Soft drinks |
Good manufacturing practice |
|
34 M.4 |
Magnesium fumarate |
Unstandardised foods |
Goods manufacturing practice |
|
35 M.5 |
Magnesium hydroxide |
(1) Chocolate; cocoa; ice cream mix; ice milk mix; milk chocolate; sweet chocolate |
(1) Good manufacturing practice |
|
(2) Canned peas |
(2) 0.05% |
||
|
36 M.6 |
Magnesium oxide |
Chocolate drink; ice cream mix; ice milk mix |
Good manufacturing practice |
|
37 M.7 |
Magnesium sulphate |
Ale; beer; light beer; malt liquor; porter; soft drinks; stout |
Good manufacturing practice |
|
38 M.8 |
Malic acid |
(1) Apple (or rhubarb) and (naming the fruit) jam; fig marmalade; fig marmalade with pectin; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; pineapple marmalade; pineapple marmalade with pectin; soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
39 P.1 |
Phosphoric acid |
(1) Ale; beer; chocolate; cocoa; cottage cheese; creamed cottage cheese; malt liquor; light beer; milk chocolate; mono- and di-glycerides; soft drinks; porter; stout; sweet chocolate |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
(3) Fish protein |
(3) Good manufacturing practice |
||
|
40 P.2 |
Potassium acid tartrate |
(1) Baking powder |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
41 P.3 |
Potassium aluminum sulphate |
(1) Ale; baking powder; beer; light beer; malt liquor; oil soluble annatto; porter; stout |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
42 P.4 |
Potassium bicarbonate |
(1) Baking powder; chocolate; cocoa; malted milk; malted milk powder; milk chocolate; soft drinks; sweet chocolate |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
43 P.5 |
Potassium carbonate |
(1) Chocolate; cocoa; milk chocolate; soft drinks; sweet chocolate |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
44 P.6 |
Potassium chloride |
Ale; beer; light beer; malt liquor; porter; soft drinks; stout |
Good manufacturing practice |
|
45 P.7 |
Potassium citrate |
(1) Soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
46 P.8 |
Potassium fumarate |
Unstandardised foods |
Good manufacturing practice |
|
47 P.9 |
Potassium hydroxide |
(1) Oil soluble annatto |
(1) 1.0% |
|
(2) Chocolate; cocoa; milk chocolate; sweet chocolate |
(2) Good manufacturing practice |
||
|
48 P.10 |
Potassium phosphate, dibasic |
Unstandardised foods |
Good manufacturing practice |
|
49 P.11 |
Potassium sulphate |
(1) Ale; beer; light beer; malt liquor; porter; soft drinks; stout |
Good manufacturing practice |
|
50 S.1 |
Sodium acetate |
(1) Soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
51 S.2 |
Sodium acid pyrophosphate |
(1) Baking powder |
(1) Good manufacturing practice |
|
52 S.3 |
Sodium acid tartrate |
Baking powder |
Good manufacturing practice |
|
53 S.4 |
Sodium aluminum phosphate |
Unstandardised foods |
Good manufacturing practice |
|
54 S.5 |
Sodium aluminum sulphate |
(1) Banking powder |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
55 S.6 |
Sodium bicarbonate |
(1) Apple (or rhubarb) and (naming the fruit) jambaking powder; chocolate; chocolate drink; cocoa; ice cream mix; ice milk mix; (naming the fruit) jam: (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin; malted milk; malted milk powder; (naming the citrus fruit) marmalade; (naming the citrus fruit) marmalade with pectin; milk chocolate; oil-soluble annatto; pineapple marmalade or fig marmalade; pineapple marmalade with pectin or fig marmalade with pectin; pumping pickle; cover pickle and dry cure employed in the curing of preserved meat (regulations 300 to 323) or preserved meat by-product; soft drinks; sweet chocolate; |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
56 S.7 |
Sodium bisulphate |
Ale; beer; light beer; malt liquor; porter; stout |
Good manufacturing practice |
|
57 S.8 |
Sodium carbonate |
(1) Apple (or rhubarb) and (naming the fruit) jamchocolate; chocolate drink; cocoa; ice cream mix; ice milk mix; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade; (naming the fruit) marmalade with pectin; meat binder for preserved meat by-product (regulations 300 to 323); soft drinks; |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
58 S.9 |
Sodium citrate, dibasic |
(1) Cottage cheese; cream; creamed cottage cheese; ice cream mix; ice milk mix; sherbet |
(1) Good manufacturing practice |
|
(2) Soft drinks |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
59. S.10 |
Sodium citrate, monobasic |
(1) Cottage cheese; cream; creamed cottage cheese; ice cream mix; ice milk mix; sherbet |
(1) Good manufacturing practice |
|
(2) Soft drinks |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
60 S.11 |
Sodium citrate, tribasic |
(1) Apple (or rhubarb) and (naming the fruit) jam; cottage cheese; cream; creamed cottage cheese; ice cream mix; ice milk mix; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; pineapple marmalade or fig marmalade; pineapple marmalade with pectin or fig marmalade with pectin; sherbet |
(1) Good manufacturing practice |
|
(2) Soft drinks |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
61 S.12 |
Sodium fumarate |
Unstandardised foods |
Good manufacturing practice |
|
62 S.13 |
Sodium gluconate |
(1) Soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
63 S.14 |
Sodium heametaphosphate |
Unstandardised foods |
Good manufacturing practice |
|
64 S.15 |
Sodium hydroxide |
(1) Chocolate; chocolate drink; cocoa; ice cream mix; ice milk mix; milk chocolate; sweet chocolate; pumping pickle; cover pickle and dry cure employed in the curing of preserved meat by-products (regulations 300 to 323) |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
65 S.16 |
Sodium lactate |
(1) Soft drinks |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
66 S.17 |
Sodium phosphate, dibasic |
(1) Ale; bacterial culture; beer; cream; light beer; malt liquors; porter; stout |
(1) Good manufacturing practice |
|
(2) Soft drinks |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
67 S.18 |
Sodium phosphate, monobasic |
(1) Ale; beer; light beer; malt liquor; porter; stout |
(1) Good manufacturing practice |
|
(2) Soft drinks |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
68 S.19 |
Sodium phosphate, tribasic |
(1) Ale; beer; light beer; malt liquor; porter; stout |
(1) Good manufacturing practice |
|
(2) Soft drinks |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
69 S.20 |
Sodium potassium tartrate |
(1) Apple (or rhubarb) and (naming the fruit) jam(naming the fruit) jam with pectin; (naming the fruit jelly; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade; (naming the citrus fruit) marmalade with pectin; pineapple marmalade or fig marmalade; pineapple marmalade with pectin or fig marmalade with pectin; |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
70 S.21 |
Sodium pyrophosphate, tetrabasic |
Unstandardised foods |
Good manufacturing practice |
|
71 S.22 |
Sodium tripolyphosphate |
Unstandardised foods |
Good manufacturing practice |
|
72 S.23 |
Sulphuric acid |
Ale; beer; light beer; malt liquor; porter; stout |
Good manufacturing practice |
|
73 T.1 |
Tartaric acid |
(1) Ale; apple (or rhubarb) and (naming the fruit) jam; baking powder; beer; fig marmalade; fig marmalade with pectin; French dressing; honey wine; ice cream mix; ice milk mix; (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin; light beer; malt liquors; (naming the citrus fruit) marmalade; (naming the citrus fruit) marmalade with pectin; mayonnaise; pineapple marmalade; pineapple marmalade with pectin; porter; salad dressing; sherbet; wine; soft drinks; stout |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
PART XI A
FOOD ADDITIVES THAT MAY BE USED AS CLASS I PRESERVATIVES
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Acetic acid |
(1) Preserved fish; preserved meat; preserved meat by-product; preserved poultry meat; preserved poultry meat by-product; pumping pickle and dry cure employed in the curing of preserved meat or preserved meat by-product |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
2 A.2 |
Ascorbic acid |
(1) Ale; beer; canned mushrooms; canned tuna; frozen fruit; glaze of frozen fish; light beer; malt liquor; meat binder for preserved meat and preserved meat by-product (regulations 300 to 323); porter; preserved fish; preserved meat; preserved meat poultry meat by-product; pumping pickle; cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; soft drinks; stout; wine |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
3 C.1 |
Calcium ascorbate |
Same foods as listed for ascorbic acid |
Same levels as prescribed for ascorbic acid |
|
4 E.1 |
Erythorbic acid |
(1) Ale; beer; frozen fruit; light beer; malt liquor; meat binder for preserved meat and preserved meat by-product (regulations 300 to 323); porter; preserved fish; preserved meat; preserved meat by-product; pumping pickle; cover pickle and dry cure employed in the curing of preserved meat or prepared meat by-product; soft drinks; stout; wine |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
5 I.1 |
Iso-ascorbic acid |
Same foods as listed for erythorbic acid |
Same levels as prescribed for erythorbic acid |
|
6 P.1 |
Potassium nitrade |
Meat binder for preserved meat and preserved meat by-product (regulations 300 to 323); preserved meat nitrite such that the final product shall by-product; preserved poultry meat; preserved poultry not contain more than 200 p.p.m of nitrite, meat by-product; pumping pickle; cover pickle and calculated as sodium nitrite dry cure employed in the curing of preserved meat or preserved meat by-product (regulations 300 to 323) |
Alone or in any combination of nitrate and |
|
7 P.2 |
Potassium nitrite |
Meat binder for preserved meat and preserved meat by-product (regulations 300 to 323); preserved meat; preserved meat by-product (regulations 300 to 323); preserved poultry meat; preserved poultry meat by-product; pumping pickle; cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product (regulations 300 to 323) |
Alone or in any combination of nitrate and nitrite such that the final product shall not contain more than 200 p.p.m. of nitrite, calculated as sodium nitrite |
|
8 S.1 |
Sodium ascorbate |
Same foods as listed for ascorbic acid |
Same levels as prescribed for ascorbic acid |
|
9 S.2 |
Sodium erythorbate |
Same levels as listed for erythorbic acid |
Same levels as prescribed for erythorbic acid |
|
10 S.3 |
Sodium iso-ascorbate |
Same foods as listed for erythorbic acid |
Same levels as prescribed for erythorbic acid |
11 S.4
Sodium nitrate
Meat binder for preserved meat and preserved meat by-product (regulations 300 to 323); preserved meat (regulations 300 to 323); preserved meat by-product; preserved poultry meat; preserved poultry meat by-productt; pumping pickle; cover pickle and dry cure employed in the curing of preserved meat and preserved meat by-product (regulations 300 to 323)
Alone or in any combination of nitrate and nitrite such that the final product shall not contain more than 200 p.p.m. of nitrite, calculated as sodium nitrite
12 S.5
Sodium nitrite
Meat binder for preserved meat and preserved meat by-product (regulations 300 to 323); preserved meat (regulations 300 to 323); preserved meat by-product; preserved poultry meat; preserved poultry meat by-product; pumping pickle; cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product (regulations 300 to 323)
Alone or in combination of nitrate and nitrite such that the final product shall not contain more than 200 p.p.m. of nitrite, calculated as sodium nitrite
13 W.1
Wood smoke
(1) Preserved fish; preserved meat (regulations 300 to 323); preserved meat by-product (regulations 300 to 323); preserved poultry meat; preserved poultry meat by-product; sausage
(1) Good manufacturing practice
(2) Unstandardised foods
(2) Good manufacturing practice
PART XI B
FOOD ADDITIVES THAT MAY BE USED AS CLASS II PRESERVATIVES
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 B.1 |
Benzoic acid |
(1) Apple (or rhubarb) and (naming the fruit) jam; fig marmalade with pectin; fruit juices; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; marinated or similar cold processed, packaged fish and meat; (naming the citrus fruit) marmalade with pectin; mincemeat; pickles and relishes; pineapple marmalade with pectin; soft drinks; tomato catsup; paste; tomato pulp; tomato puree |
(1) 1,000 p.p.m. in accordance with regulation 329 |
|
(2) Unstandardised foods [except unstandardised preparations of- (a) meat and meat by-product (regulations 300 to 323); (b) fish; and (c) poultry meat and poultry meat by-product] |
(2) 1,000 p.p.m. in accordance with regulation 329 |
||
|
2 C.1 |
Calcium sorbate |
Same foods as listed for sorbic acid |
1,000 p.p.m. calculated as sorbic acid |
|
3 M.1 |
Methyl-p-hydroxy benzoate |
(1) Apple (or rhubarb) and (naming the fruit) jam; fig marmalade with pectin; fruit juices; (naming the fruit) jam; (naming the fruit) jelly with pectin; marinated or similar cold processed, packaged fish and meat; (naming the citrus fruit) marmalade with pectin; mincemeat; pickles and relishes; pineapple marmalade with pectin; soft drinks; tomato catsup; tomato paste; tomato pulp; tomato puree |
(1) 1,000 p.p.m. in accordance with regulation 329 |
|
(2) Unstandardised foods [except unstandardised preparations of- (a) meat and meat by-product (regulations 300 to 323); (b) fish; and (c) poultry meat and poultry meat by-product] |
(2) 1,000 p.p.m. |
||
|
4 M.2 |
Methyl paraben |
Same foods as listed for methyl-p-hydroxy benzoate |
Same levels as prescribed for methyl-p-hydroxy benzoate |
|
5 P.1 |
Potassium bisulphite |
Same foods as listed for sulphurous acid |
Same levels as prescribed for sulphurous acid |
|
6 P.2 |
Potassium metabisulphite |
Same foods as listed for sulphurous acid |
Same levels as prescribed for sulphurous acid |
|
7 P.3 |
Potassium sorbate |
Same foods as listed for sorbic acid |
1,000 p.p.m. calculated as sorbic acid |
|
8 P.4 |
Propyl-p-hydroxy benzoate |
(1) Apple (or rhubarb) and (naming the fruit) jam; fig marmalade with pectin; fruit juices; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; marinated or similar cold-processed, packaged fish and meat; (naming the citrus fruit) marmalade with pectin; mincemeat; pickles and relishes; pineapple marmalade with pectin; soft drinks; tomato catsup; tomato paste; tomato pulp; tomato puree |
(1) 1,000 p.p.m. in accordance with regulation 329 |
|
(2) Unstandardised foods [except unstandardised preparations of- (a) meat and meat by-product (regulations 300 to 323); (b) fish; and (c) poultry meat and poultry meat by-product] |
(2) 1,000 p.p.m. in accordance with regulation 329 |
||
|
9 P.5 |
Propyl paraben |
Same foods as listed for propyl-p-hydroxy benzoate |
Same levels as prescribed for propyl-p-hydroxy benzoate |
|
10 S.1 |
Sodium benzoate |
Same foods as listed for benzoic acid |
1,000 p.p.m. calculated as benzoic acid in accordance with regulation 329 |
|
11 S.2 |
Sodium bisulphite |
Same foods as listed for sulphurous acid |
Same levels as prescribed for sulphurous acid |
|
12 S.3 |
Sodium metabisulphite |
Same foods as listed for sulphurous acid |
Same levels as prescribed for sulphurous acid |
|
13 S.4 |
Sodium salt of methyl-p-hydroxy benzoic acid |
Same foods as listed for methyl-p-hydroxy benzoate |
1,000 p.p.m. calculated as methyl-p-hydroxy benzoate in accordance with regulation 329 |
|
14 S.5 |
Sodium salt of propyl-p-hydroxy benzoic acid |
Same foods as listed for propyl-p-hydroxy benzoate |
1,000 p.p.m. calculated as propyl-p-hydroxy benzoate in accordance with regulation 329 |
|
15 S.6 |
Sodium sorbate |
Same foods as listed for sorbic acid |
1,000 p.p.m. calculated as sorbic acid |
|
16 S.7 |
Sodium sulphite |
Same foods as listed for sulphurous acid |
Same levels as prescribed for sulphurous acid |
|
17 S.8 |
Sodium dithionite |
Same foods as listed for sulphurous acid |
Same levels as prescribed for sulphurous acid |
|
18 S.9 |
Sorbic acid |
(1) Apple (or rhubarb) and (naming the fruit) jam; fig marmalade with pectin; fruit juices; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; mincemeat; pickles and relishes; pineapple marmalade with pectin; smoked or salted dried fish paste; soft drinks; (naming the source of the glucose) syrup; tomato catsup; tomato paste; tomato pulp; tomato puree |
(1) 1,000 p.p.m. |
|
(2) Unstandardised foods [except unstandardised preparations of- (a) meat and meat by-product (regulations 300 to 323); (b) fish; and (c) poultry meat and poultry meat by-product] |
(2) 1,000 p.p.m. |
||
|
19 S.10 |
Sulphurous acid |
(1) Honey wine; wine |
(1) 70 p.p.m. in the free state or 350 p.p.m. in the combined state calculated as sulphur dioxide in accordance with regulation 329 |
|
(2) Ale; beer; light beer; malt liquor; porter; stout |
(2) 40 p.p.m. calculated as sulphur dioxide in accordance with regulation 329 |
||
|
(3) Apple (or rhubarb) and (naming the fruit) jam; fancy molasses; fig marmalade with pectin; frozen sliced apples; fruit juices; glucose; glucose solids; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; mincemeat; pickles and relishes; pineapple marmalade with pectin; (naming the source of the glucose) syrup; refiner's molasses; table molasses; tomato catsup; tomato paste; tomato pulp; tomato puree |
(3) 500 p.p.m. calculated as sulphur dioxide in accordance with regulation 329 |
||
|
(4) Soft drinks |
(4) 100 p.p.m. calculated as sulphur dioxidein accordance with regulation 329 |
||
|
(5) Dried fruits and vegetables |
(5) 2,500 p.p.m. calculated as sulphur dioxide in accordance with regulation 329 |
||
|
(6) Gelatin |
(6) 1,000 p.p.m. calculated as sulphur dioxide in accordance with regulation 329 |
||
|
(7) Unstandardised foods [except food recognised as a source of thiamine and unstandardised preparations of- (a) meat and meat by-product (regulations 300 to 323); (b) fish; and (c) poultry meat and poultry meat by-product] |
(7) 500 p.p.m. calculated as sulphur dioxide in accordance with regulation 329 |
||
|
(8) Frozen mushrooms |
(8) 90 p.p.m. calculated as sulphur dioxide in accordance with regulation 329 |
PART XI C
FOOD ADDITIVES THAT MAY BE USED AS CLASS III PRESERVATIVES
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 C.1 |
Calcium propionate |
Same foods as listed for propionic acid |
2,000 p.p.m. calculated as propionic acid |
|
2 C.2 |
Calcium sorbate |
Same foods as listed for sorbic acid |
Same maximum levels of use as listed for sorbic acid |
|
3 P.1 |
Potassium sorbate |
Same foods as listed for sorbic acid |
Same maximum levels of use as listed for sorbic acid |
|
4 P.2 |
Propionic acid |
(1) Bread; cheese |
(1) 2,000 p.p.m. |
|
(2) Unstandardised foods [except unstandardised preparations of- |
(2) 2,000 p.p.m. |
||
|
(a) meat and meat by-product (regulations 300 to 323); |
|||
|
(b) fish; and |
|||
|
(c) poultry meat and poultry meat by-products] |
|||
|
5 S.1 |
Sodium diacetate |
(1) Bread; cheese |
(1) 3,000 p.p.m. |
|
(2) Unstandardised foods [except unstandardised preparations of- |
(2) 3,000 p.p.m. |
||
|
(a) meat and meat by-product (regulations 300 to 323); |
|||
|
(b) fish; and |
|||
|
(c) poultry meat and poultry meat by-products] |
|||
|
6 S.2 |
Sodium propionate |
Same foods as listed for propionic acid |
2,000 p.p.m. calculated as propionic acid |
|
7 S.3 |
Sodium sorbate |
Same foods as listed for sorbic acid |
Same maximum levels of use as listed for |
|
8 S.4 |
Sorbic acid |
(1) Bread |
(1) 1,000 p.p.m. |
|
(2) Cheese |
(2) 3,000 p.p.m. |
||
|
(3) Unstandardised foods except unstandardised preparations of— |
(3) 1,000 p.p.m. |
||
|
(a) meat and meat by-product (regulations 300 to 323); |
|||
|
(b) fish; and |
|||
|
(c) poultry meat and poultry meat by-product] |
|||
|
(4) Wine |
(4) 200 p.p.m. |
PART XI D
FOOD ADDITIVES THAT MAY BE USED AS CLASS IV PRESERVATIVES
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Ascorbic acid |
(1) Fats and oils; lard; monoglycerides and diglycerides; shortening |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
2 A.2 |
Ascorbyl palmitate or stearate |
(1) Fats and oils; lard; manoglycerides and diglycerides; shortening |
(1) 0.02% singly or in combination |
|
(2) Unstandardised foods [except unstandardised preparations of- |
(2) 0.02% singly or in combination |
||
|
(a) meat and meat by-product (regulations 300 to 323); |
|||
|
(b) fish; and |
|||
|
(c) poultry meat and poultry meat by-product] |
|||
|
3 B.1 |
Butylated hydroxyanisole (a mixture of 2-tertiary butyl-4-hydroxyanisole and 3-tertiary butyl-4-hydroxyanisole) |
(1) Fats and oils; lard; monoglycerides and diglycerides; shortening |
(1) 0.02%. If butylated hydroxytoluene or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.02% and gallates shall not exceed 0.01% |
|
(2) Dried breakfast cereals; dehydrated potato products |
(2) 0.005%. If butylated hydroxytoluene or propyl gallate is also used, the total shall not exceed 0.005% |
||
|
(3) Chewing gum |
(3) 0.02%. If butylated hydroxytoluene or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.02% and gallates shall not exceed 0.01% |
||
|
(4) Essential oils; citrus oil flavours; dry flavours |
(4) 0.125%. If butylated hydroxytoluene or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.125% and gallates shall not exceed 0.01% |
||
|
(5) Citrus oils |
(5) 0.5%. If butylated hydroxytoluene or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.5% and gallates shall not exceed 0.01% |
||
|
(6) Partially defatted pork fatty tissue; partially defatted beef fatty tissue |
(6) 0.0065%. If butylated hydroxytoluene is also used, the total shall not exceed 0.0065% |
||
|
(7) Vitamin A liquids for addition to food |
(7) 5 mg/1,000,000 units |
||
|
(8) Dry beverage mixes; dry desert and confection mixes |
(8) 0.009% |
||
|
(9) Active dry yeast |
(9) 0.1% |
||
|
(10) Soft drinks |
(10) 0.02% of the fat or the oil content of the food. If butylated hydroxytoluene or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.02% and gallates shall not exceed 0.01% of the fat or the oil content of the food |
||
|
(11) Other unstandardised foods [except unstandardised preparations of- |
(11) 0.02% of the fat or oil content of the food. If butylated hydroxytoluene or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.02% and gallates shall not exceed 0.01% of the fat or the oil content of the food
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
4 B.2
Butylated hydroxytoluene (3,5-ditertiary butyl-4-hydroxytoluene)
(1) Fats and oils; lard; monoglycerides and diglycerides;shortening
(1) 0.02%. If butylated hydroxyanisole orpropyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.02% and gallates shall not exceed 0.01%
(2) Dried breakfast cereals; dehydrated potato products
(2) 0.005%. If butylated hydroxyanisole or propyl gallate is also used, the total shall not exceed 0.005%
(3) Chewing gum
(3) 0.02%. If butylated hydroxyanisole or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.02% and gallates shall not exceed 0.01%
(4) Essential oils; citrus oil flavours; dry flavours
(4) 0.125%. If butylated hydroxyanisole or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.125% and gallates shall not exceed 0.01%
(5) Citrus oils
(5) 0.5%. If butylated hydroxyanisole or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.5% and gallates shall not exceed 0.01%
(6) Partially defatted pork fatty tissue; partially defattedbeef fatty tissue
(6) 0.0065%. If butylated hydroxyanisole is also used, the total shall not exceed 0.0065%
(7) Vitamin A liquids for addition to food
(7) 5 mg/1,000,000 units
(8) Parboiled rice
(8) 0.0035%
(9) Soft drinks
(9) 0.02% of the fat or the oil content of the food. If butylated hydroxyanisole or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.02% and gallates shall not exceed 0.01% of the fat or the oil content of the food
(10) Other unstandardised foods [except unstandardised preparations of-
(10) 0.02% of the fat or oil content of the food. If butylated hydroxyanisole or propyl, dodecyl or octyl gallate is also used, the total shall not exceed 0.02% and gallates shall not exceed 0.01% of the fat or the oil content of the food
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
5 C.1
Citric acid
(1) Fats and oils; lard; monoglycerides and diglycerides; shortening
(1) Good manufacturing practice
(2) Unstandardised foods [except unstandardised preparations of— (a) meat and meat by-product (regulations 300 to 323); (b) fish; and (c) poultry meat and poultry meat by-product]
(2) Good manufacturing practice
6 G.1
Gallates—
dodecyl, octyl, propyl
(1) Edible fats and oils including shortenings
(1) 0.01% singly or in combination
(2) Butter fat not intended for direct consumption or for use in recombined milk products
(2) 0.01% singly or in combination
(3) Margarine
(3) 0.01% singly or in combination with butylated hydroxyanisole or butylated hydroxytoluene
7 G.2
Gallate propyl
(1) Dried breakfast cereals; dehydrated potato products
(1) 0.005%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total shall not exceed 0.005%
(2) Chewing gum
(2) 0.01%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total shall not exceed 0.02% and gallate shall not exceed 0.01%
(3) Essential oils; dry flavours
(3) 0.1%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total shall not exceed 0.125% and gallate shall not exceed 0.01%
(4) Citrus oils
(4) 0.5%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total shall not exceed 0.5% and gallate shall not exceed 0.01%
(5) Soft drinks
(5) 0.01% of the fat or the oil content of the food. If butylated hydroxytoluene is also used the total shall not exceed 0.01% of the fat or the oil content of the food
(6) Other unstandardised foods [except unstandardised preparations of—
(a) meat and meat by-product (regulations 300 to 323); (b) fish; and (c) poultry meat and poultry meat by-product]
(6) 0.01% of the fat or the oil content of the food. If butylated hydroxyanisole or butylated hydroxytoluene is also used hydroxyanisole or the total shall not exceed 0.01% of the fat or the oil content of the food
8 G.3
Gum guaiac
(1) Fats and oils; lard; monoglycerides and diglycerides; shortening
(1) Good manufacturing practice
(2) Unstandardised foods [except unstandardised preparations of—
(2) Good manufacturing practice
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
9 L.1
Lecithin
(1) Fats and oils; lard; monoglycerides and diglycerides; shortening
(1) Good manufacturing practice
(2) Unstandardised foods [except unstandardised preparations of—
(2) Good manufacturing practice
(a) meat and meat by-product regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
10 L.2
Lecithin citrate
(1) Fats and oils; lard; monoglycerides and diglycerides; shortening
(1) Good manufacturing practice
((2) Unstandardised foods [except unstandardised preparations of—
(2) Good manufacturing practice
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
11 M.1
Monoglycerides citrate
(1) Fats and oils; lard, monoglycerides and diglycerides; shortening
(1) Good manufacturing practice
(2) Unstandardised foods [except understandised preparations of—
(2) Good manufacturing practice
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
13 M.2
Monoisopropyl citrate
(1) Fats and oils; lard; monoglycerides and diglycerides; shortening
(1) Good manufacturing practice
(2) Unstandardised foods [except unstandardised preparations—
(2) Good manufacturing practice of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
13 T.1
L-tartaric acid
(1) Fats and oils; lard; monoglycerides and diglycerides; shortening
(1) Good manufacturing practice
(2) Unstandardised foods [except unstandardised preparations of—
(2) Good manufacturing practice
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
14 V.1
Vegetable oils containing tocopherols
(1) Fats and oils; lard; monoglycerides and diglycerides; shortening
(1) Good manufacturing practice
(2) Unstandardised foods [except unstandardised preparations of—
(2) Good manufacturing practice
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
PART XII
FOOD ADDITIVES THAT MAY BE USED AS SEQUESTERING AGENTS
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Ammonium citrate, dibasic |
Unstandardised foods |
Good manufacturing practice |
|
2 A.2 |
Ammonium citrate, monobasic |
Unstandardised foods |
Good manufacturing practice |
|
3 C.1 |
Calcium citrate |
Unstandardised foods |
Good manufacturing practice |
|
4 C.2 |
Calcium disodium ethylenediaminetetraacetate |
(1) Ale; beer; light beer; malt liquor; porter; stout |
(1) 25 p.p.m. |
|
(2) French dressing; mayonnaise; salad dressing; unstandardised dressings and sauces |
(2) 75 p.p.m. |
||
|
(3) Potato salad; sandwich spread |
(3) 100 p.p.m. |
||
|
(4) Canned shrimp and tuna |
(4) 250 p.p.m. |
||
|
(5) Canned crabmeat; lobster and salmon |
(5) 275 p.p.m. |
||
|
(6) Margarine |
(6) 75 p.p.m. |
||
|
(7) Cooked, canned clams |
(7) 340 p.p.m. |
||
|
5 C.3 |
Calcium phosphate, monobasic |
(1) Ice cream mix; ice milk mix; sherbet |
(1) Good manufacturing practice |
|
(2) Unstandardised dairy products |
(2) Good manufacturing practice |
||
|
6 C.4 |
Calcium phosphate, tribasic |
Ice cream mix; ice milk mix |
Good manufacturing practice |
|
7 C.5 |
Calcium phytate |
Glazed fruit |
Good manufacturing practice |
|
8 C.6 |
Citric acid |
(1) Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
9 D.1 |
Disodium ethylenediaminete traacetate |
(1) Dressing and sauces |
(1) 75 p.p.m. calculated as anhydrous calcium disodium ethylenediaminetetraacetate |
|
(2) Sandwich spread |
(2) 100 p.p.m. calculated as anhydrous ethylenediaminetetraacetate |
||
|
(3) Cancel red kidney beans |
(3) 165 p.p.m. calculated as anhydrous calcium disodium ethylenediamine-tetraacetate |
||
|
(4) Dried banana products |
(4) 295 p.p.m. calculated as anhydrous calcium disodium ethylenediamine-tetraacetate |
||
|
10 G.1 |
Glycine |
Mono- and diglycerides |
0.02% |
|
11 P.1 |
Phosphoric acid |
Mono- and diglycerides |
0.02% |
|
12 P.2 |
Potassium phosphate, monobasic |
(1) Ice cream mix; ice milk mix; sherbet |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
13 P.3 |
Potassium pyrophosphate, |
Meat tenderisers |
Good manufacturing practice tetrabasic |
|
14 S.1 |
Sodium acid pyrophosphate |
(1) Canned sea foods; preserved beef and pork; preserved beef and pork by-products |
(1) 0.5% total added phosphate calculated as sodium phosphate, dibasic |
|
(2) Ice cream mix; ice milk mix; pumping pickle for the curing of pork and beef cuts |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
15 S.2 |
Sodium citrate |
(1) Ice cream mix; ice milk mix; sherbet; pumping pickle; cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product |
(1) Good manufacturing practice |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
16 S.3 |
Sodium heametaphosphate |
(1) Preserved beef and pork; preserved beef and pork by-products |
(1) 0.5% total added phosphate calculated as sodium phosphate, dibasic |
|
(2) Canned seafoods |
(2) 0.1% |
||
|
(3) Ice cream mix; ice milk mix; pumping pickle for the curing of pork and beef cuts |
(3) Good manufacturing practice |
||
|
(4) Unstandardised foods |
(4) Good manufacturing practice |
||
|
17 S.4 |
Sodium phosphate, dibasic |
(1) Preserved beef and pork; preserved beef and pork by-products |
(1) 0.5% total added phosphate calculated as sodium phosphate, dibasic |
|
(2) Ice cream mix; ice milk mix; pumping pickle for the curing of pork and beef cuts; sherbet |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
18 S.5 |
Sodium phosphate, monobasic |
(1) Preserved beef and pork; preserved beef and pork by-products |
(1) 0.5% total added phosphate calculated as sodium phosphate, dibasic |
|
(2) Ice cream mix; ice milk mix; pumping pickle for the curing of pork and beef cuts; sherbet |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
19 S.6 |
Sodium pyrophosphate, tetrabasic |
(1) Preserved beef and pork; preserved beef and pork by-products |
(1) 0.5% total added phosphate calculated as sodium phosphate, dibasic |
|
(2) Ice cream mix; ice milk mix; meat tenderisers; pumping pickle for the curing of pork and beef cuts; sherbet |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
20 S.7 |
Sodium tripolyphosphate |
(1) Preserved beef and pork; preserved beef and pork by-products |
(1) 0.5% total added calculated as sodium phosphate, dibasic |
|
(2) Pumping pickle for the curing of pork and beef cuts |
(2) Good manufacturing practice |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
21 S.8 |
Stearyl citrate |
Margarine |
0.15% |
PART XIII
FOOD ADDITIVES THAT MAY BE USED AS STARCH MODIFYING AGENTS
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Acetic anhydride |
Starch |
Good manufacturing practice |
|
2 A.2 |
Adipic acid |
Starch |
Good manufacturing practice |
|
3 A.3 |
Aluminium sulphate |
Starch |
Good manufacturing practice |
|
4 E.1 |
Epichlohydrin |
Starch |
Good manufacturing practice |
|
5 H.1 |
Hydrochloric acid |
Starch |
Good manufacturing practice |
|
6 H.2 |
Hydrogen peroxide |
Starch |
Good manufacturing practice |
|
7 M.1 |
Magnesium sulphate |
Starch |
0.4% |
|
8 N.1 |
Nitric acid |
Starch |
Good manufacturing practice |
|
9 O.1 |
Octenyl succinic anhydride |
Starch |
Good manufacturing practice |
|
10 P.1 |
Peracetic acid |
Starch |
Good manufacturing practice |
|
11 P.2 |
Phosphorus oychloride |
Starch |
Good manufacturing practice |
|
12 P.3 |
Potassium permanganate |
Starch |
50 p.p.m. of manganese sulphate calculated as manganese |
|
13 P.4 |
Propylene oxide |
Starch |
25% |
|
14 S.1 |
Sodium acetate |
Starch |
Good manufacturing practice |
|
15 S.2 |
Sodium bicarbonate |
Starch |
Good manufacturing practice |
|
16 S.3 |
Sodium carbonate |
Starch |
Good manufacturing practice |
|
17 S.4 |
Sodium chlorite |
Starch |
Good manufacturing practice |
|
18 S.5 |
Sodium hydroxide |
Starch |
Good manufacturing practice |
|
19 S.6 |
Sodium hypochlorite |
Starch |
Good manufacturing practice |
|
20 S.7 |
Sodium trimetaphosphate |
Starch |
400 p.p.m. calculated as phosphorus |
|
21 S.8 |
Succinic anhydride |
Starch |
Good manufacturing practice |
|
22 S.9 |
Sulphuric acid |
Starch |
Good manufacturing practice |
PART XIV
FOOD ADDITIVES THAT MAY BE USED AS YEAST FOODS
|
Column 1 |
Column 2 |
Column 3 |
Column 4 |
|
Item No. |
Additive |
Permitted in or upon |
Maximum level of use |
|
1 A.1 |
Ammonium chloride |
(1) Flour; whole wheat flour |
(1) 2,000 p.p.m. of the flour |
|
(2) Bread |
(2) 2,500 p.p.m. of the flour. For combinations, see, regulation 332 |
||
|
(3) Unstandardised foods |
(3) Good manufacturing practice |
||
|
2 A.2 |
Ammonium phosphate |
(1) Bread |
(1) 2,500 p.p.m. of the flour. For combinations, see regulation 332 |
|
(2) Honey wine; wine |
(2) Good manufacturing practice |
||
|
(3) Unstandardised bakery foods |
(3) Good manufacturing practice |
||
|
3 A.3 |
Ammonium phosphate, monobasic |
(1) Bread see regulation 332 |
(1) 2,500 p.p.m. of the flour. For combinations, |
|
(2) Ale; beer; light beer; malt liquor; porter; stout; wine |
(2) Good manufacturing practice |
||
|
(3) Unstandardised bakery foods |
(3) Good manufacturing practice |
||
|
4 A.4 |
Ammonium sulphate |
(1) Bread |
(1) 2,500 p.p.m. of the flour. For combinations, see regulation 332 |
|
(2) Honey wine; wine |
(2) Food manufacturing practice |
||
|
(3) Unstandardised bakery foods |
(3) Good manufacturing practice |
||
|
5 C.1 |
Calcium carbonate |
(1) Bread |
(1) 2,500 p.p.m. of the flour. For combinations, see regulation 332 |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
6 C.2 |
Calcium chloride |
Unstandardised bakery foods |
Good manufacturing practice |
|
7 C.3 |
Calcium citrate |
Unstandardised bakery foods |
Good manufacturing practice |
|
8 C.4 |
Calcium lactate |
(1) Bread |
(1) 2,500 p.p.m. of the flour. For combinations, see regulation 332 |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
9 C.5 |
Calcium phosphate, dibasic |
(1)Bread |
(1) 2,500 p.p.m. of the flour. For combinations, see regulation 332 |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
10 C.6 |
Calcium phosphate, monobasic |
(1) Bread |
(1) 7,500 p.p.m. of the flour. For combinations, see regulation 332 |
|
(2) Flour |
(2) 7,500 p.p.m. of the flour |
||
|
(3) Unstandardised bakery foods |
(3) Good manufacturing practice |
||
|
11 C.7 |
Calcium phosphate, tribasic |
Unstandardised bakery foods |
Good manufacturing practice |
|
12 C.8 |
Calcium sulphate |
(1) Bread |
(1) 5,000 p.p.m. of the flour |
|
(2) Unstandardised foods |
(2) Good manufacturing practice |
||
|
13 M.1 |
Manganese sulphate |
Ale; beer; lighacturing practice |
|
|
14 P.1 |
Phosphoric acid |
Ale; beer; light beer; malt liquor; proter; stout |
Good manufacturing practice |
|
15 P.2 |
Potassium chloride |
(1) ale; beer; light beer; malt liqor; porter; stout |
(1) Good manufacturing practice |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
|
16 P.3 |
Potassium phosphate; dibasic |
(1) Ale; beer; light beer; honey wine; wine; malt liquor; porter; stout |
(1) Good manufacturing practice |
|
(2) Unstandardised bakery foods |
(2) Good manufacturing practice |
||
17 P.4
Potassium phosphate, monobasic
Ale, beer; malt liquor; honey wine; light beer; wine porter stout
Good manufacturing practice
18 S.1
Sodium sulphate
Unstandardised bakery foods
Good manufacturing practice
19 U.1
Urea
Honey wine; wine
Good manufacturing practice
20 Z.1
Zinc sulphate
Ale; beer; light beer; malt liquor; porter; stout
Good manufacturing practice
[Regulation 389]
REASONABLE DAILY INTAKE FOR VARIOUS FOODS
|
Column 1 |
Column 2 |
|
Name and Description |
Amount |
|
1. Alimentary pastes, dry .................................................................................................................................... |
85 g |
|
2. Beverage bases and mixes, flavoured, for addition to milk (ready to serve) ................................................. |
454 ml |
|
3. Bread, 5 slices ................................................................................................................................................ |
150 g |
|
4. Butter .............................................................................................................................................................. |
57 g |
|
5. Buttermilk ........................................................................................................................................................ |
227 ml |
|
6. Cereals, breakfast or infant ............................................................................................................................ |
28 g |
|
7. Cereals, puffed ............................................................................................................................................... |
14 g |
|
8. Cheese (other than cottage cheese) .............................................................................................................. |
57 g |
|
9. Cheese, cottage .............................................................................................................................................. |
100 g |
|
10. Chocolate drink, chocolate milk .................................................................................................................... |
852 ml |
|
11. Condensed milk ............................................................................................................................................. |
426 ml |
|
12. Cream ............................................................................................................................................................ |
57 g |
|
13. Evaporated milk, evaporated skim milk ........................................................................................................ |
426 ml |
|
14. Fish, shell fish ................................................................................................................................................ |
100 g |
|
15. Fruits, dried .................................................................................................................................................... |
57 g |
|
16. Fruits (other than banana, lemon, lime, watermelon) ................................................................................... |
100 g |
|
17. Fruits, banana ................................................................................................................................................ |
150 g |
|
18. Fruits, lemon .................................................................................................................................................. |
50 g |
|
19. Fruits, lime ..................................................................................................................................................... |
50 g |
|
20. Fruits, watermelon ......................................................................................................................................... |
200 g |
|
21. Fruit drinks, fruit nectars (ready to serve) ..................................................................................................... |
114 ml |
|
22. Fruit drink bases, mixes and concentrates (ready to serve) ......................................................................... |
114 ml |
|
23. Fruit juices (other than lemon juice and lime juice) ...................................................................................... |
114 ml |
|
24. Fruit juices, lemon ......................................................................................................................................... |
28 ml |
|
25. Fruit juices, lime ............................................................................................................................................. |
100 g |
|
26. Ice cream, milk ice ......................................................................................................................................... |
100 g |
|
27. Infant formulas, prepared (ready to serve) .................................................................................................... |
As directed by label |
|
28. Infant breakfast, ready breakfast (ready to serve) ........................................................................................ |
As directed by label |
|
29. Margarine ....................................................................................................................................................... |
57 g |
|
30. Meat, prepared meat ..................................................................................................................................... |
100 g |
|
31. Meat substitutes ............................................................................................................................................. |
100 g |
|
32. Milk, whole .................................................................................................................................................... |
852 ml |
|
33. Milk powder (reconstituted and ready to serve) ............................................................................................ |
852 ml |
|
34. Recombined milk and reconstituted milk products ....................................................................................... |
852 ml |
|
35. Molasses ........................................................................................................................................................ |
43 g |
|
36. Flavoured milk ............................................................................................................................................... |
852 ml |
|
37. Nuts ................................................................................................................................................... |
28 g |
|
38. Peanut butter ................................................................................................................................................. |
28 g |
|
39. Poultry meat, prepared poultry meat ............................................................................................................. |
100 g |
|
40. Skim milk, partly skimmed milk ..................................................................................................................... |
852 ml |
|
41. Flavoured skim milk ....................................................................................................................................... |
852 ml |
|
42. Skim milk powder, partly skimmed milk powder (reconstituted and ready to serve) .................................... |
852 ml |
|
43. Soup (ready to serve) .................................................................................................................................... |
200 ml |
|
44. Sterilised milk, ultra high temperature heat-treated milk .............................................................................. |
852 ml |
|
45. Vegetable juices ............................................................................................................................................ |
114 ml |
|
46. Vegetables (other than baked beans and cooked potatoes) ........................................................................ |
100 g |
|
47. Vegetables, baked beans .............................................................................................................................. |
250 g |
|
48. Vegetables, cooked potatoes ........................................................................................................................ |
200 g |
|
49. Yeast .............................................................................................................................................................. |
14 g |
|
50. Yoghurt, non-fat yoghurt........................................................................................................................ |
150 g |
[Regulation 409]
FOODS TO WHICH A VITAMIN, MINERAL NUTRIENT OR AMINO ACID MAY BE ADDED
|
Column 1 |
Column 2 |
|
Food |
Vitamin, Mineral Nutrient or Amino Acid |
|
1. Breakfast cereals |
Vitamin B1, vitamin B2, nicotine acid, iron |
|
2. Fruit nectars, fruit drinks and bases, concentrates and mixes for fruit drink and a mixture of vegetable juices |
Vitamin C |
|
3. Infant cereal products |
Vitamin B1, vitamin B2, nictinic acid, calcium, phosphorus, iron iodine |
|
4. Margarine and other similar substitutes for butter |
Vitamin A, vitamin D, vitamin E |
|
5. Alimentary pastes |
Vitamin B1, vitamin B2, nicotinic acid and iron |
|
6. Prepared infant formulas |
Vitamin A, vitamin C, vitamin B1, vitamin B2, nicotinic acid, vitamin B6, d-pantothenic acid, folic acid, vitamin B12, vitamin D, vitamin E, vitamin K1, calcium, phosphorus, iron, sodium, potassium, iodine, zinc, copper, magnesium, manganese, lysine, methoinine, tryptophane, biotin |
|
7. Flavoured beverage mixes and bases recommended for addition to milk |
Vitamin A, vitamin B1, nicotinic acid, vitamin C, iron |
|
8. Foods represented as meat or fish substitutes |
Lysine, methionine |
|
9. Ready breakfast, instant breakfast and other similar breakfast replacement foods, however described |
Vitamin A, vitamin B1, vitamin B2, nicotinic acid, vitamin C, iron |
|
10. Condensed milk, milk, standardised milk, sterilised milk, ultra-high temperature heat-treated milk, milk power |
Vitamin D |
|
11. Reconstituted milk, reconstituted milk product, any flavoured milk described in regulation 168, chocolate skimmed milk, partly skimmed milk powder, any flavoured skimmed milk described in regulation 173 |
Vitamin A, vitamin D |
|
12. Evaporated milk |
Vitamin C, vitamin D |
|
13. Evaporated skim milk |
Vitamion A, vitamin C, vitamin D |
14. Apple juice, reconstituted apple juice, grape juice, reconstituted grape juice, pineapple juice, reconstituted pineapple juice, concentrated fruit juice
Vitamin C
15. Enriched flour
Vitamin B1, vitamin B2, nicotinic acid, calcium, iron
16. Salt, table salt, table salt substitutes
Iodine (in the form of potassium iodate)
[Regulation 423]
STATUTORY INSTRUMENTS REVOKED
|
Statutory Instrument Number |
Year of publication |
Title |
|
|
|
|
|
2 |
1933 |
The Public Health (Sale of Ice and Aerated Water) Regulations |
|
108 |
1933 |
The Public Health (Sale of Bakery Products) Regulations |
|
116 |
1962 |
The Public Health (Food in Airtight Receptacles) Regulations |
|
79 |
1951 |
The Public Health (Milk) Regulations |
|
314 |
1953 |
The Public Health (Ice-cream) Regulations |
|
244 |
1972 |
The Food and Drugs (Warranty) Regulations, 1972 |
|
215 |
1973 |
The Poisonous Substances in Food Regulations, 1973 |
FOOD AND DRUGS (FOOD IN AIRTIGHT CONTAINERS) REGULATIONS
[Section 23]
Arrangement of Regulations
Regulation
1. Title
2. Sale of food packed in airtight receptacles
[Regulations by the Minister]
SI 41 of 1992.
1. Title*
These Regulations may be cited as the Food and Drugs (Food in Airtight Containers) Regulations.
2. Sale of food packed in airtight receptacles
No person shall sell or shall prepare, keep, transmit or expose for sale, without reasonable excuse, any articles of food which is packed in an airtight receptacle if such receptacle:
(a) is blown to such a degree that:
(i) there is bulging of the flat or concave sides or ends; or
(ii) gas escapes from it on puncturing; or
(b) is extensively rusted; or
(c) is damaged so that it is not airtight; or
(d) shows evidence of having been punctured and the puncture is re-sealed.
FOOD AND DRUGS (TARIFF OF FEES) REGULATIONS
[Section 23]
[Currency mentioned in this regulation should be re-denominated as stipulated under S 4 of Re-denomination Act, 2012, read with S 29 of Bank of Zambia Act, 1996.]
Arrangement of Regulations
Regulation
1. Title
2. Fees and Charges
3. Exemptions
[Regulations by the Minister]
Act 13 of 1994,
SI 87 of 1992.
These Regulations may be cited as the Food and Drugs (Tariff of Fees) Regulations.
There shall be paid, the tariff of fees set out in the Schedule for the analysis, examination and certification of food, drugs and cosmetics conducted by the Public Analyst.
Without prejudice to the generality of regulation 2, such tariff of fees shall not be paid for samples submitted by authorised officers.
[Regulation 2]
|
1. |
|||
Chemical Analysis:
Fee units
Specific gravity
26
Total Soluble Solids (by Refractometer)
20
Moisture
20
Fat (by Gerber Method)
26
Fat (by Wener-Schmid or Rose-gottiel
36
Crude Protein
40
Carbohydrates (by difference)
16
Acidity
14
Total Sugars
20
Reducing Sugars
38
Starch
28
Preservatives:
(i)
Benzoic Acid
26
(ii)
Others
36
Identification of food colours
26
Total volatile Nitrogen
32
Vitamins
52
Additives in foods
60
Crude fibre
32
Gluten
26
Physical examination of foods (including labelling)
14
Organoleptic test
66
2.
Complete Chemical Analysis of:
(a)
Alcoholic drinks—
(i)
Beer
52
(ii)
Wines and Spirits
108
(b)
Milk Products:
(i)
Liquid milk
36
(ii)
Dried and condensed milk
44
(iii)
Fermented milk products
32
(iv)
Ice Cream
44
(v)
Cheese/butter/margarine
60
(c)
Fats and Oils
(d)
Fruits, Vegetables and their products:
(i)
Jams and marmalades
38
(ii)
Ketchups, puree and sauces
52
(iii)
Fresh produce
32
(e)
Grain and Bakery products:
(i)
Physical examination
20
(ii)
Grain meal flour
52
(iii)
Wheat flour
52
(iv)
Baked products
38
(f)
Meat and Meat products:
(i)
Prepared/processed/cured meats
44
(ii)
Unprocessed meats
66
(g)
Soft Drinks:
(i)
Carbonated
36
(ii)
Uncarbonated (juices, cordials and syrups)
40
(h)
Beverages (tea, coffee and cocoa)
54
(i)
Other Products (sweets, vinegar and yeast
40
3.
Instrumental Analysis
Pesticides:
(i)
Organochlorines-Formulations
108
Residues
100
(ii)
Organophosphates—
Formulations
108
Residues
100
(iii)
Others (carbamates, fungicides, herbicides formulations)
108
4.
Heavy Metals:
(i)
in water
48
(ii)
in foods
76
(iii)
in blood/urine
60
5.
Microbiological Analysis
Plate count
26
Coliform count
380
Identification of E. Coli
40
Mould count
32
Identification of Salmonella
64
Identification of Staphyloccocus
70
Identification of Clostridium
76
Assaying antibiotics
94
6.
Water Analysis
PH
20
Conductivity
20
Nitrates
32
Calcium hardness
38
Total Alkalinity
44
Sulphates
36
Chlorides
30
B.O.D.
44
C.O.D.
52
Total soluble solids
20
Ammonia
26
7.
Serological Analysis
96
8.
Alcohol determination in urine/blood
32
9.
Assays for Pharmaceutical products
(minimum according to B.P., U.S.P. or other Pharmacopea)
128
10.
Poisoning Cases
Complete analysis including identification of poisons
176
Qualitative analysis for pesticides
64
Qualitative analysis for glucocides/cynides
64
Qualitative analysis for metals
20
Estimation of carbon monoxide in blood
112
Qualitative analysis for alkaloids (general)
64
Qualitative analysis for identification of individual alkaloids
76
11.
Public Analyst Certificate
64
[Am by Act 13 of 1994.]
FOOD AND DRUGS (MARKETING OF BREAST MILK SUBSTITUTES) REGULATIONS
[Section 23]
Arrangement of Regulations
Regulation
1. Title
2. Interpretation
3. Manufacturer or distributor not to advertise breast milk substitute and other designated products
4. Health care facility not to be used for promoting breast milk substitutes and other designated products.
5. Prohibition for manufacture and distributor and or to their agents
6. Prohibition for health workers and proprietors
7. Power of relevant authority to permit donations
8. Manufacturer or distributors not to offer financial gifts
9. Marketing personnel
10. Examination for screening information and educational material
11. Labelling of designated product
12. Labelling of infant formula and other breast milk substance
13. Breast milk substitute to be of recognised standard
SI 48 of 2006.
These Regulations may be cited as the Food and Drugs (Marketing of Breast Milk Substitutes) Regulations, 2006.
In these regulations, unless the context otherwise requires–
“advertise” means to make any representation for the purpose of promoting directly or indirectly the sale or disposal of any breast milk substitute or designated product;
“advertisement” means any representation by means whatever for the purpose of promoting directly or indirectly the sale or disposal of any food, drug or device;
“artificial feeding” means feeding an infant on breast milk substitutes;
“breast milk substitute” means any food being marketed or otherwise represented as a partial or total replacement for breast milk, whether or not suitable for that purpose and includes infant and follow up formula;
“care giver” means a person responsible for the feeding and general well-being of an infant;
“complementary food” means any food, manufactured and suitable as a complement to breast milk or to infant formula, when either becomes insufficient to satisfy the nutritional requirements of an infant;
“designated product” includes complementary food, follow-up formula, feeding bottles, teats, pacifiers, cups with spouts and any other item marked or represented for use in the feeding of infants, and any other product the Minister may, by statutory instrument prescribe to be a designated product;
“distributor” means a person, corporation or any other entity engaged in the business, whether wholesale or retail, of marketing a designated product;
“exclusive breast-feeding” means giving an infant no food or drink other than breast milk up to six months;
“follow-up formula” means a milk or similar product of an animal or vegetable origin, formulated industrially, and marketed or represented as suitable for feeding infants and young children;
“health care facility” means a public or private institution or organisation engaged directly or indirectly in the provision of health care or health promotion and includes a nursery or other infant and child care facility;
“health worker” means a person providing or training to provide health services whether professional or non professional, including voluntary worker;
“infant formula” means a milk or similar product of animal or plant origin formulated industrially to satisfy the nutritional requirements of infants up to six months of age;
“label” includes any tag, brand, mark or other descriptive matter written, printed, stencilled, marked, embossed on or attached to the outside of a package of breast milk substitute or designated produce;
“loss leaders” means products that are sold at such low prices compared to similar products that they entice the targeted market;
“manufacturer” means a person, corporation or other entity who, under their own trade name or other name, or under a trade, design or word mark controlled by the manufacturer, manufactures a breast milk substitute or a designated product;
“marketing” means product promotion, distribution, selling, product public relations and information services;
“marketing personnel” means a person who is employed by a manufacturer or a distributor of a designated product and whose duties as such an employee involve the marketing of the designated product; and
“promote” means to employ any method of directly or indirectly encouraging a person to purchase or use a designated product.
3. Manufacturer or distributor not to advertise breast milk substitute and other designated products
A manufacturer or a distributor of breast milk substitute and other designated products shall not–
(a) advertise or promote the breast milk substitutes and other designated products to the public;
(b) provide pregnant women, mothers of infants, their families and care givers with samples of such;
(c) entice sales to consumers and health care facilities in the form of special displays, discount coupons, premiums, rebates, special sales, loss leaders, tie-in sales, prizes and gifts of such products; or
(d) dispense to pregnant women, mothers of infants or their families any gifts or articles which may promote the use of breast milk substitutes and other designated products.
4. Health care facility not to be used for promoting breast milk substitutes and other designated products.
A Health care facility shall not use its premises for–
(a) the purpose of promoting breast milk substitutes and other designated products;
(b) the display of breast milk substitutes and other designated products;
(c) the distribution of material provided by a manufacturer or a distributor other than that specified in Regulation (5);
(d) the distribution of equipment or material within the health care facility that bears the name, logo of the company or trade mark or any designated product; and
(e) the distribution within a health care facility of material including but not limited to note pads, pens, calendars, posters, growth charts and toys.
5. Prohibition for manufacture and distributor and or to their agents
A manufacturer and distributor and or their agents shall not–
(a) offer or give any gift, in kind or in cash to the general public or a health worker for the purpose of promoting a designated product;
(b) pay wholly or in part salary, wages or other income of a person employed in a health care facility if that person’s duties bring that person into contact with pregnant women, mothers of infants or their families;
(c) donate or sell at a price lower than 80 percent of the retail price, any quantity of a designated product to a health worker or to a health care facility;
(d) sponsor an event, contest, telephone counselling line or campaign aimed at pregnant women, mothers of infants or their families.
6. Prohibition for health workers and proprietors
A health worker or proprietor shall not–
(a) distribute or display a material within a health care facility if such material refers to or may promote the use of a designated product;
(b) accept any gifts, contributions or benefits, financial or otherwise, of whatever value, from a manufacturer, distributor or any person on their behalf;
(c) accept or give a gift of a designated product to any person; and
(d) accept scholarships.
7. Power of relevant authority to permit donations
(1) Subject to Regulation 5 the relevant authority may, in writing, permit any manufacturer, distributor or health worker to supply and designated product the supply of which would otherwise be prohibited under these Regulations.
(2) The relevant authority shall not grant permission for the supply of any donation of designated products unless it is satisfied that–
(a) the supply of the designated product is necessitated by a medical condition of the infant or mother;
(b) the designated product is to be used on orphaned infants, infants and orphanages, abandoned infants in the event of disasters or other relief operations; or
(c) permission has been granted for the donation of any designated products:
Provided that the supplies shall be as long as the infants needs them that for a minimum period of 12 months.
8. Manufacturer or distributors not to offer financial gifts
A manufacturer or distributor of breast milk substitutes and other designated products shall not offer financial or material gifts to pregnant women, mothers or infants and their families or health care facilities.
Marketing personnel shall not–
(a) seek or obtain access to any pregnant woman, mother of infants or their families for the purpose of supplying them with or encouraging them to use a designated product;
(b) instruct any pregnant woman, mother of infants or their families in any matter relating to the nutrition or feeding of infants, for the purpose of supplying them with or encouraging them to use breast milk substitutes or any designated product; or
(c) solicit any pregnant woman or mother of an infant or young child to use a designated product.
10. Examination for screening information and educational material
(1) A person who produces or distributes information and educational material in written, audio or visual form on infant and young child nutrition shall ensure that the materials clearly explains the following points.
(a) the importance, benefit and superiority of breast-feeding;
(b) how to prepare for, initiate and maintain breast feeding and maternal nutrition in general;
(c) how and why artificial feeding interferes with breast feeding;
(d) how and why early introduction of other liquids interferes with breast feeding;
(e) the health hazards of using a bottle to feed an infant or young child;
(f) the health hazards of improper preparation of the product;
(g) how to feed an infant or a young child using a cup without a spout; and
(h) materials that include the following points:
(i) the importance of exclusive breast feeding;
(ii) the importance of introducing complementary foods at six months;
(iii) that complementary foods can easily be prepared at home using available local ingredients.
11. Labelling of designated product
No manufacturer or distributor shall offer for sale a designated product if the container or label affixed to it–
(a) includes a photograph, drawing or other graphic representation other than for illustrating the method of preparation;
(b) does not indicate in a clear and easily legible manner in English or any other additional language the following–
(i) introductions for the appropriate preparation and use in words and easily understanding graphics;
(ii) the age of the infant or young child for which the product is recommended in numeric figures;
(iii) the ingredients used, specifying the origin of any milk;
(iv) the composition and nutritional analysis;
(v) the required storage conditions; and
(vi) any other particulars the Minister may prescribe.
12. Labelling of infant formula and other breast milk substance
(1) The label on a container of infant formula and other breast milk substitute shall bear the following information–
(a) “important notice:”“breast milk is the best food for your baby” and the notice shall be in bold capital letters of not less than one third the size of characters in the products’ name and in no case less than 2 millilitres in height;
(b) the word “warning” followed by the words “follow the cleaning and sterilisation instructions carefully” and the label shall contain the warning in bold capital letters of not less than one third the size of characters in the product’s name and in no case less than 1.5 millilitres in height;
(c) a statement that the product shall be used only on the advice of a health worker as to the need for its use and the proper method of use;
(d) instructions for appropriate preparation and a warning against the health hazards of inappropriate preparations;
(e) shall indicate the age at which the product is recommended, subject to rules that shall be prescribed from time to time;
(f) shall be written in the English language in addition to another language which may be used on the label;
(g) shall indicate the ingredients, specifying the origins of any milk product, the composition and analysis of the products, the required storage conditions, the batch number, the date of manufacture and the expiry date.
(2) No label on a container of an infant formula or a breast milk substitute shall contain pictures of an infant which are intended to promote the use of such infant formula or breast milk substitute:
Provided that graphics for easy identification of the products as an infant formula or a breast substitute and for illustrating methods of preparation may be placed on the container, with inserts giving additional information on the product and its proper use.
(3) The label of whole milk shall contain the words in bold capital letters “this product is not suitable for infants below the age of six months”.
(4) The label on a sweetened, condensed or skimmed milk, low fat milk, evaporated milk or filled milk shall contain a notice with the words in bold capital letters “this product is not suitable for infants below six months of age”.
13. Breast milk substitute to be of recognised standard
The quality of the breast milk substitutes to which these Regulations apply shall conform to the standards set by–
(a) the Food and Drugs Act;
(b) the Standard act;
(c) the Codex Alimentarius Commission; and
(d) the Codex Code of Hygienic Practice for Foods for Infants and Children.
{/mprestriction}