CHAPTER 303 - FOOD AND DRUGS ACT: SUBSIDIARY LEGISLATION

INDEX TO SUBSIDIARY LEGISLATION

Food and Drugs Regulations

Food and Drugs (Food in Airtight Containers) Regulations

Food and Drugs (Tariff of Fees) Regulations

Food and Drugs (Marketing of Breast Milk Substitutes) Regulations

FOOD AND DRUGS 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

      FIRST SCHEDULE

      SECOND SCHEDULE

      THIRD SCHEDULE

      FOURTH SCHEDULE

      FIFTH SCHEDULE

      SIXTH SCHEDULE

      SEVENTH SCHEDULE

      EIGHTH SCHEDULE

      NINTH SCHEDULE

      TENTH SCHEDULE

      ELEVENTH SCHEDULE

      TWELFTH SCHEDULE

      THIRTEENTH SCHEDULE

      FOURTEENTH SCHEDULE

      FIFTEENTH SCHEDULE

      SIXTEENTH SCHEDULE

      SEVENTEENTH SCHEDULE

      EIGHTEENTH SCHEDULE

      NINETEENTH SCHEDULE

      TWENTIETH SCHEDULE

      TWENTY-FIRST SCHEDULE

      TWENTY-SECOND SCHEDULE

[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

1.   Title   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.

2.   Interpretation

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.]

3.   Application

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.

4.   Power to delegate

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.

12.   Power to take photographs

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.

18.   Application for license

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.

21.   License not transferable

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.

25.   When food is adulterated

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

61.   Application

The foods referred to in regulations 61 to 96 are included in the term “alcoholic beverages”.

62.   Interpretation

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.

63.   Standard for whisky

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.

65.   Standard for malt whisky

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.

66.   Standard for grain whisky

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”.

70.   Standard for rum

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.

71.   Standard for blended rum

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”.

73.   Standard for gin

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.

74.   Standard for dry gin

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.

76.   Standard for blended gin

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”.

78.   Standard for brandy

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”.

84.   Standard for fruit brandy

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.

86.   Standard for vodka

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”.

89.   Standard for wine

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.

91.   Standard for cider

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.

93.   Standard for perry

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.

94.   Standard for beer, etc.

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.

95.   Standard for near beer

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.

96.   Standard for opaque beer

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.

97.   Interpretation

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.

99.   Application

The foods referred to in regulations 99 to 109 shall be derived from cacao beans and are included within the term cacao product.

100.   Standard for cacao beans

Cacao beans or cocoa beans shall be the seeds of the cocoa tree (Theobroma cacao L.) which may or may not have been fermented.

101.   Standard for cacao nibs

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.

102.   Standard for chocolate

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”.

114.   Standard for 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

115.   Interpretation

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

123.   Standard for cloves

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.

124.   Standard for ginger

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.

129.   Standard for mace

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.

130.   Standard for nutmeg

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.

134.   Standard for turmeric

Tumeric, whole or ground, shall be the dried rhizome of Curcuma longa L.

135.   Standard for sage

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.

136.   Standard for thyme

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.

139.   Standard for celery seed

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.

141.   Standard for dill seed

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.

143.   Standard for mustard

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.

144.   Standard for marjoram

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.

146.   Standard for mayonnaise

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

149.   Application

The foods referred to in regulations 150 to 197 are included in the term “milk products”.

150.   Interpretation

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.

170.   Standard for malted milk

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.

174.   Standard for cheese

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.

182.   Relish

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.

189.   Standard for butter oil

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.

190.   Standard for cream

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.

192.   Standard for ice cream

   (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.

193.   Standard for dairy whip

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.

194.   Standard for milk ice

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.

196.   Standard for yoghurt

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.

201.   Standard for arachis oil

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.

203.   Standard for maize oil

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.

205.   Standard for olive oil

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.”

214.   Standard for lard

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.

216.   Standard for shortening

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.

217.   Standard for margarine

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.

221.   Standard for flavour

(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

244.   Interpretation

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.]

253.   Standard for tomato pulp

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.

266.   Standard for fruit juice

(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.

268.   Standard for apple juice

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.

269.   Standard for grape juice

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.

271.   Standard for lemon juice

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).

277.   Standard for fruit jam

   (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.

279.   Standard for fruit jelly

(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).

280.   Standard for lemon curd

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

281.   Standard for mincemeat

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.

282.   Standard for gelatin

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.

283.   Standard for agar

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

284.   Standard for flour

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.]

292.   Standard for maize flour

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”.

294.   Standard for maize samp

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.

295.   Standard for rice

Rice shall be the dehulled, or dehulled and polished seed of the rice plant (Oryz sativa), and may contain glucose.

296.   Standard for bread

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.

298.   Standard for brown bread

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.

300.   Interpretation

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.

301.   Standard for meat

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.

320.   Standard for headcheese

   (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.

321.   Standard for brawn

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

325.   Interpretation

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

335.   Standard for 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.

336.   Standard for table 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

337.   Standard for sugar

   (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.]

337B.   Standard for packaging

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.]

338.   Standard for icing sugar

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.

339.   ...

[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

344.   Standard for 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

352.   General standard for tea

Tea shall be the dried leaves and buds and tender stems of species of the camellia genus produced by acceptable process.

353.   Standard for black tea

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.

354.   Standard for green tea

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

355.   Application

The foods referred to in regulations 356 to 367 are included in the term marine and fresh water animal products.

356.   Interpretation

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.

357.   Standard for fish

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.

358.   Standard for meat

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.

361.   Standard for fish binder

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.

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