M-Wakili

Foods Drugsand Chemical Substances Act Cap 254 - as Plain Text by MWakili

LAWS OF KENYA FOOD, DRUGS AND CHEMICAL SUBSTANCES ACT CHAPTER 254 Revised Edition 2012 [1992] Published by the National Council for Law Reporting with the Authority of the Attorney-General www.kenyalaw.org [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances CHAPTER 254 FOOD, DRUGS AND CHEMICAL SUBSTANCES ACT ARRANGEMENT OF SECTIONS PART I PRELIMINARY Section 1.

Short title.

2.

Interpretation.

PART II GENERAL PROVISIONS A Food 3.

Prohibition against sale of unwholesome, poisonous of adulterated food.

4.

Deception.

5.

Standards of foods.

6.

Prohibition against sale of food not of nature, substance or quality demanded.

7.

Preparation of food under insanitary conditions.

B Drugs 8.

Prohibited sale of drugs.

9.

Deception.

10.

Standards of drugs.

11.

Prohibition against sale of drugs not of the nature, substance or quality demanded.

12.

Preparation of drug under insanitary conditions.

C Cosmetics 13.

Prohibited sale of cosmetics.

14.

Standards of cosmetics.

15.

Preparation of cosmetic under insanitary conditions.

D Devices 16.

Prohibited sale of devices.

17.

Deception.

18.

Standards of devices.

19.

Preparation of devices under insanitary conditions.

E Chemical Substances 20.

Adulteration of chemical substances.

21.

Deception.

22.

Standards of chemical substances.

23.

Professed standards.

24.

Disposal of chemical substances in certain manner prohibited.

25.

Prohibited sales of chemical substances.

26.

Preparation of chemical substances under insanitary conditions.

3 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances PART III ADMINISTRATION AND ENFORCEMENT Section 27.

Establishment of Board.

28.

Regulations.

29.

Inspection of animals by authorized officers.

30.

Powers of authorized officers.

31.

Power of Director of Medical Services or Director of Agriculture to have articles analysed.

32.

Duty of municipal council to enforce Act.

33.

Power of Minister to obtain particulars of certain food ingredients.

PART IV LEGAL PROCEEDINGS 34.

Power of court to order licence to be cancelled.

35.

Prosecution.

36.

Penalties.

37.

Certificates of analysis and presumptions.

38.

Saving of Public Health Act and Dangerous Drugs Act.

39.

Ministers power to amend Schedule.

PART V REPEAL 40.

Amendment of Cap.

63 41.

Amendment of Cap.

244 42.

Amendment of Cap.

127 (1948) SCHEDULE [Issue 1] 4 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances CHAPTER 254 FOOD, DRUGS AND CHEMICAL SUBSTANCES ACT [Date of assent: 5th May, 1965.] [Date of commencement: 11th May, 1965.] An Act of Parliament to make provision for the prevention of adulteration of food, drugs and chemical substances and for matters incidental thereto and connected therewith [Act No.

8 of 1965, L.N.

41/1970, L.N.

72/1977, Act No.

20 of 1989, Act No.

2 of 2002.] PART I PRELIMINARY 1.

Short title This Act may be cited as the Food, Drugs and Chemical Substances Act.

2.

Interpretation In this Act, except where the context otherwise requires advertisement includes any representation by any means whatsoever for the purpose of promoting directly or indirectly the sale or disposal of any food, drug, cosmetic, device or chemical substance; article includes (a) any food, drug, cosmetic, device or chemical substance and any labelling or advertising materials in respect thereof; (b) anything used for the preparation, preservation, packing or storing of any food, drug, cosmetic, device or chemical substance; authorized officer means a medical officer of health, a public health officer or any suitably qualified person authorized in writing by a municipal council for the purposes of this Act, and (a) for the purpose of any provision of this Act relating to the taking of samples, includes a police officer of or above the rank of sub-inspector; (b) for the purpose of section 29, includes a Veterinary Surgeon registered or licensed under the Veterinary Surgeons Act (Cap.

366); (c) for the purpose of any proceedings under section 35 of this Act, includes the clerk of a municipal council; Board means the Public Health (Standards) Board established by section 27; chemical substance means any substance or mixture of substances prepared, sold or represented for use as (a) a germicide; (b) an antiseptic; (c) a disinfectant; 5 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances (d) a pesticide; (e) an insecticide; (f) a rodenticide; (g) a vermicide; or (h) a detergent, or any other substance or mixture or substances which the Minister may, after consultation with the Board, declare to be a chemical substance; container includes any basket, pail, tray, package or receptacle of any kind, whether open or closed; cosmetic includes any substance or mixture of substances manufactured, sold or represented for use in cleansing, improving or altering the complexion, skin, hair, eyes or teeth, and includes deodorants and perfumes; device means any instrument, apparatus or contrivance, including components, parts and accessories thereof, manufactured, sold or represented for use in the diagnosis, treatment, mitigation or prevention of a disease, disorder or abnormal physical state, or the symptoms thereof, in man or animal; drug includes (a) any substance included in any publication mentioned in the Schedule; and (b) any substance or mixture of substances prepared, sold or represented for use in (i) the diagnosis, treatment, mitigation or prevention of a disease, disorder or abnormal physical state, or the symptoms thereof, in man or animal; or (ii) restoring, correcting or modifying organic functions in man or animal; food includes any article manufactured, sold or represented for use as food or drink for human consumption, chewing gum, and any ingredient of such food, drink or chewing gum; insanitary conditions means such conditions or circumstances as might contaminate food, a drug or a cosmetic with dirt or filth or might render the same injurious or dangerous to health; label includes any legend, work or mark attached to, included in, belonging to or accompanying any food, drug, cosmetic, device or chemical substance; medical officer of health means a person appointed as a medical officer of health in accordance with the Public Health Act (Cap.

242), and includes a deputy medical officer of health and an assistant medical officer of health so appointed; package includes anything in which any food, drug, cosmetic, device or chemical substance is wholly or partly placed or packed; [Issue 1] 6 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances premises includes any building or tent together with the land on which the same is situated and any adjoining land used in connection therewith, and includes any vehicle, conveyance or vessel; preparation includes manufactured and any form of treatment, and prepared shall be construed accordingly; public analyst means a person appointed by the Minister, or by a municipal council with the approval of the Minister, to act as an analyst for the purposes of this Act: Provided that no person shall be appointed a public analyst for any area in which he is engaged directly in any trade or business connected with the sale of food, drugs, cosmetics, devices or chemical substances; public health officer means any person for the time being lawfully appointed as such by the Minister or by a municipal council to be a public health officer; sell includes offer, advertise, keep, expose, transmit, convey, deliver or prepare for sale or exchange, dispose of for any consideration whatsoever, or transmit, convey or deliver in pursuance of a sale, exchange or disposal as aforesaid; ship includes any boat or craft; substance includes liquid.

[L.N.

41/1970, L.N.

72/1977.] PART II GENERAL PROVISIONS A Food 3.

Prohibition against sale of unwholesome, poisonous or adulterated food Any person who sells any food that (a) has in or upon it any poisonous or harmful substance; or (b) is unwholesome or unfit for human consumption; or (c) consists in whole or in part of any filthy, putrid, disgusting, rotten, decomposed or diseased substance or foreign matter; or (d) is adulterated, shall be guilty of an offence.

4.

Deception Any person who labels, packages, treats, processes, sells or advertises any food in contravention of any regulations made under this Act, or in a manner that is false, misleading or deceptive as regards its character, nature, value, substance, quality, composition, merit or safety, shall be guilty of an offence.

5.

Standards of foods Where a standard has been prescribed for any food, any person who labels, packages, sells or advertises any food which does not comply with that standard, in such a manner that it is likely to be mistaken for food of the prescribed standard, shall be guilty of an offence.

7 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances 6.

Prohibition against sale of food not of nature, substance or quality demanded Any person who sells to the prejudice of the purchaser any food which is not of the nature, or is not of the substance, or is not of the quality, of the article demanded by the purchaser shall be guilty of an offence.

7.

Preparation of food under insanitary conditions Any person who sells, prepares, packages, conveys, stores or displays for sale any food under insanitary conditions shall be guilty of an offence.

B Drugs 8.

Prohibited sale of drugs Any person who sells any drug that (a) is adulterated; or (b) consists in whole or in part of any filthy, putrid, disgusting, rotten, decomposed or diseased substance or foreign matter, shall be guilty of an offence.

9.

Deception Any person who labels, packages, treats, processes, sells or advertises any drug in contravention of any regulations made under this Act, or in a manner that is false, misleading or deceptive as regards its character, constitution, value, potency, quality, composition, merit or safety, shall be guilty of an offence.

10.

Standards of drugs (1) Where a standard has been prescribed for a drug, any person who labels, packages, sells or advertises any substance in such a manner that it is likely to be mistaken for that drug shall be guilty of an offence unless the substance is the drug in question and complies with the prescribed standard.

(2) Where a standard has not been prescribed for a drug but a standard for the drug is contained in any of the publications specified in the Schedule, any person who labels, packages, sells or advertises any other substance or article in such a manner that it is likely to be mistaken for such drug shall be guilty of an offence.

(3) Any person who labels, packages, sells or advertises any drug for which no standard has been prescribed, or for which no standard is contained in any of the publications specified in the Schedule, shall be guilty of an offence unless such drug (a) is in accordance with the professed standard under which it is labelled, packaged, sold or advertised; and (b) does not resemble, in a manner likely to deceive, any drug for which a standard has been prescribed or which is contained in any of the publications specified in the Schedule.

[Issue 1] 8 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances 11.

Prohibition against sale of drugs not of nature, substance or quality demanded Any person who sells to the prejudice of the purchaser any drug which is not of the nature, or is not of the substance, or is not of the quality, of the article demanded by the purchaser shall be guilty of an offence.

12.

Preparation of drug under insanitary conditions Any person who sells, prepares, preserves, packages, stores or conveys for sale any drug under insanitary conditions shall be guilty of an offence.

C Cosmetics 13.

Prohibited sale of cosmetics Any person who sells any cosmetic that (a) has in or upon it any substance that may cause injury to the health of the user when the cosmetic is used (i) according to the directions on the label of or accompanying such cosmetic; or (ii) for such purposes and by such methods of use as are customary or usual therefor; or (b) consists in whole or in part of any filthy, disgusting, rotten, decomposed or diseased substance or of any injurious foreign matter; or (c) was prepared, preserved, packed or stored under insanitary conditions, shall be guilty of an offence.

14.

Standards of cosmetics Where a standard has been prescribed for a cosmetic, any person who labels, packages, sells or advertises any article in such a manner that it is likely to be mistaken for a cosmetic of the prescribed standard shall be guilty of an offence unless the article complies with the prescribed standard.

15.

Preparation of cosmetic under insanitary conditions Any person who sells, prepares, preserves, packages, conveys, stores or displays for sale any cosmetic under insanitary conditions shall be guilty of an offence.

D Devices 16.

Prohibited sale of devices Any person who sells any device that, when used according to directions on the label or contained in a separate document delivered with the device or under such conditions as are customary or usual, may cause injury to the health of the purchaser or user thereof shall be guilty of an offence.

9 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances 17.

Deception Any person who labels, packages, treats, processes, sells or advertises any device in contravention of any regulations made under this Act, or in a manner that is false, misleading or deceptive as regards its character, value, composition, merit or safety, shall be guilty of an offence.

18.

Standards of devices Where a standard has been prescribed for a device, any person who labels, packages, sells or advertises any article in such a manner that it is likely to be mistaken for that device shall be guilty of an offence unless the article complies with the prescribed standard.

19.

Preparation of device under insanitary conditions Any person who sells, prepares, preserves, packages, stores or conveys for sale any device under insanitary conditions shall be guilty of an offence.

E Chemical Substances 20.

Adulteration of chemical substances Any person who sells any chemical substance that (a) is adulterated; or (b) consists in whole or in part of any filthy, putrid, disgusting, rotten, decomposed or diseased substance or foreign matter, shall be guilty of an offence.

21.

Deception Any person who labels, packages, treats, processes, sells or advertises any chemical substance in contravention of any regulations made under this Act, or in a manner that is false, misleading or deceptive as regards its character, value, quality, composition, merit or safety, shall be guilty of an offence.

22.

Standards of chemical substances Where a standard has been prescribed for a chemical substance, any person who labels, packages, sells or advertises any other substance in such a manner that it is likely to be mistaken for that chemical substance shall be guilty of an offence unless the substance complies with the prescribed standard for such chemical substance.

23.

Professed standards Any person who sells any chemical substance which (a) is not in accordance with the professed standard under which it is sold; and (b) resembles in a manner likely to deceive any branded chemical substance sold under a professed standard, shall be guilty of an offence.

[Issue 1] 10 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances 24.

Disposal of chemical substances in certain manner prohibited Any person who uses or disposes of any chemical substance in a manner likely to cause contamination of food or water for human consumption or in a manner liable to be injurious or dangerous to the health of any person shall be guilty of an offence.

25.

Prohibited sales of chemical substances Any person who sells any chemical substance which, when used according to the instructions of the manufacturer or under such conditions as are customary or usual, might cause injury to the health of any person shall be guilty of an offence.

26.

Preparation of chemical substances under insanitary conditions Any person who sells, prepares, preserves, packages, stores or conveys for sale any chemical substance under insanitary conditions shall be guilty of an offence.

PART III ADMINISTRATION AND ENFORCEMENT 27.

Establishment of Board (1) There is hereby established a Board, to be known as the Public Health (Standards) Board, which shall consist of ten members appointed by the Minister unless otherwise provided.

(2) The members of the Board shall be (a) a chairman, who shall be the Director of Medical Services, or a person deputed by him in writing for the purposes of this Act; (b) a vice-chairman, who shall be the Chief Public Health Officer of the Ministry of Health and Housing, or a person deputed by him in writing for the purposes of this Act; (c) four members appointed to represent the Government; (d) one member with special knowledge of the food-packing industry; (e) one member representing municipal councils; (f) one member nominated by the Pharmaceutical Society of Kenya; and (g) one member representing the National Assembly.

(3) All appointments made under this section shall be notified in the Gazette.

(4) The members of the Board appointed under paragraphs (d), (e), (f) and (g) of subsection (2) (a) shall each hold office for a period of three years, and shall then retire but shall be eligible for reappointment; (b) may at any time resign by instrument in writing addressed to the chairman.

(5) The quorum of the Board shall be four.

11 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances (6) The Board may invite any person to attend any particular meeting for the purpose of assisting or advising the Board, but no such person shall have any right to vote at such meeting.

(7) Subject to this Act, and to any general or special directions in writing by the Minister, the Board shall regulate its own proceedings.

[L.N.

41/1970 Sch., L.N.

72/1977.] 28.

Regulations (1) The Minister, after consultation with the Board, may make regulations (a) declaring that any food, drug or chemical substance or class of food, drugs or chemical substances is adulterated if any prescribed substances or class of substances is present therein or has been added thereto or extracted or omitted therefrom; (b) respecting (i) the labelling and packing and the offering, exposing and advertising for sale of food, drugs, chemical substances, cosmetics and devices; (ii) the size, dimensions and other specifications of packages of food, drugs, chemical substances, cosmetics and devices; (iii) the sale or the conditions of sale of any food, drug, chemical substance, or cosmetic or device; and (iv) the use of any substance as an ingredient in any food, drug, chemical substance or cosmetic or device, to prevent the consumer or purchaser thereof from being deceived or misled as to its quality, quantity, character, value, composition, effect, merit or safety or to prevent injury to the health of the consumer or to purchaser; (c) prescribing standards of composition, strength, potency, purity, quality or other property of any food, drug, chemical substance, cosmetic or device; (d) respecting the importation or exportation of food, drugs, chemical substances, cosmetics and devices in order to ensure compliance with this Act and any regulations made thereunder; (e) respecting the method of preparation, preserving, packing, storing, conveying and testing of any food, drug, chemical substance, cosmetic or device in the interests of, or for the prevention of injury to the health of the consumer, user or purchaser; (f) respecting the carriage of goods subject to the provisions of this Act, including the licensing of vehicles used in such carriage; (g) requiring person who sell food, drugs, chemical substances, cosmetics or devices to maintain such books and records as the Board considers necessary for the proper enforcement and administration of this Act and any regulations made thereunder; (h) requiring manufacturers of any drugs or chemical substances to submit test portions of any batch of such drugs or chemical substances; [Issue 1] 12 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances (i) providing for the analysis of food, drugs, chemical substances, cosmetics or devices for the purposes of this Act or to for any other purpose and prescribing a tariff of fees to be paid for such analysis and for prescribing methods of analysis; (j) providing for the taking of samples of any article for the purposes of this Act or for any other purpose; (k) exempting any food, drug, cosmetic, chemical substance or device from all or any of the provisions of this Act and prescribing the conditions of such exemption.

(2) Where any regulations made under this Act or under the Public Health Act (Cap.

242) prohibit or restrict the addition of any preservative or other ingredient or material to any food, the addition of such preservative, ingredient or material, if made in contravention of the regulations, shall, for the purposes of this Act, be deemed to render the food injurious to health.

(3) Where any regulations made under this Act or under the Public Health Act (Cap.

242) prescribes the composition of any article of food intended for sale, or prohibit or restrict the addition of any preservative or other ingredient or material to any such article, the purchaser of such article shall, unless the contrary is proved, be deemed for the purposes of this section to have demanded an article complying with the provisions of the regulations as regards the presence or amount of any constituent, ingredient or material specified in the regulations.

(4) The Minister, after consultation with the Board, may make regulations generally for carrying any of the purposes or provisions of this Act into effect.

29.

Inspection of animals by authorized officers An authorized officer may, for the purposes of this Act, inspect any animal intended for slaughter and may seize and examine any meat which he considers to be unfit for consumption.

30.

Powers of authorized officers (1) An authorised officer may, at any hour reasonable for the proper performance of his duty (a) enter any premises where he believes any article to which this Act or any regulations made hereunder apply is prepared, preserved, packaged, stored or conveyed, examine any such article and take samples thereof, and examine anything that he believes is used or capable of being used for such preparation, preservation, packaging or storing or conveying; (b) stop or search or detain any aircraft, ship or vehicle in which he believes that any article subject to the provisions of this Act is being conveyed and to examine any such article and take samples thereof for the purposes of this Act; (c) open and examine any receptacle or package which he believes contains any article to which this Act or any regulations made thereunder apply; 13 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances (d) examine any books, documents, or other records found in any place mentioned in paragraph (a) of subsection (1) of this section that he believes contain any information relevant to the enforcement of this Act with respect to any article to which this Act or any regulations made hereunder apply and make copies thereof or take extracts therefrom; (e) seize and detain for such time as may be necessary any article by means of or in relation to which he believes any provision of this Act or any regulations made thereunder has been contravened.

(2) An authorized officer acting under this section shall, if so required, produce his authority.

(3) Any owner, occupier or person in charge of any premises entered by an authorized officer pursuant to paragraph (a) of subsection (1) of this section, or any person found therein, who does not give to the authorized officer all reasonable assistance in his power and furnish him with such information as he may reasonably require, shall be guilty of an offence.

(4) Any person who obstructs or impedes any authorized officer in the course of his duties or by any gratuity, bribe, promise, or other inducement prevents, or attempts to prevent the due execution by the authorized officer of his duty under this Act or any regulations made hereunder shall be guilty of an offence.

(5) Any person who knowingly makes any false or misleading statement either verbally or in writing to any authorized officer engaged in carrying out his duties under this Act or any regulations made thereunder, shall be guilty of an offence.

(6) An authorized officer shall release any article seized by him under this Act when he is satisfied that all the provisions of this Act and any regulations made thereunder with respect thereto have been complied with.

(7) Where an authorized officer has seized an article under this Act and the owner thereof or the person in whose possession the article was at the time of seizure consents to the destruction thereof, the article may be destroyed or otherwise disposed of as the authorised officer may direct.

(8) Where a person has been convicted of an offence under this Act or any regulations made hereunder, the court may order that any article by means of or in relation to which the offence was committed or anything of a similar nature belonging to or in the possession of the convicted person or found with such article, be forfeited, and upon such order being made such articles and things may be disposed of as the court may direct.

(9) Where any article has been seized under the provisions of paragraph (e) of subsection (1) of this section and the owner thereof has been convicted of an offence under this Act, the article may be destroyed or otherwise disposed of as the authorized officer may direct.

(10) Any article seized under this Act may at the option of an authorized officer be kept or stored in the premises where it was seized or may at the direction of an authorized officer be removed to any other proper place; and any person who removes, alters or interferes in any way with articles seized under this Act without the authority of an authorized officer shall be guilty of an offence.

[Issue 1] 14 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances (11) An authorized officer may submit any article seized by him or any sample taken by him to a public analyst for analysis or examination; and a public analyst shall as soon as practicable analyse or examine any sample sent to him in pursuance of this Act and shall give the authorized officer a certificate specifying the result of the analysis or examination and such certificate shall be in such form as may be prescribed by the Minister on the advice of the Board.

(12) In this section, premises includes a street, open space, place of public resort, or bicycle or other vehicle utilised for the preparation, preservation, packaging, storage or conveyance of any article.

31.

Power of Director or Medical Services or Director of Agriculture to have articles analysed The Director of Medical Services in relation to any matter appearing to him to affect the general interests of the consumer, and the Director of Agriculture in relation to any matter appearing to him to affect the general interests of agriculture in Kenya, and any other person authorized in writing by the Minister so to do, may direct a public officer to procure for analysis samples of any food, drug, device, cosmetic or chemical substance, and thereupon that officer shall have all the powers of an authorized officer under this Act and this Act shall apply as if the officer were an authorized officer.

32.

Duty of municipal council to enforce Act (1) It shall be the duty of every municipal council to exercise such powers with which it is invested as may be, in its special circumstances, reasonably practicable so as to provide proper safeguards for the sale of food, drugs, cosmetics, devices and chemical substances in a pure and genuine condition, and in particular to direct its officers to procure samples for analysis.

(2) If the Minister is of the opinion that a municipal council has failed to execute or enforce any of the provisions of this Act in relation to any article and that its failure affects the general interests of the consumer, the Minister may by order empower an officer to execute and enforce those provisions or to procure the execution and enforcement thereof in relation to any article mentioned in the order.

(3) The expenses incurred under any such order shall be recoverable by the Minister from the municipal council and the amount so recovered shall be treated as expenses incurred by the municipal council under this Act.

[L.N.

41/1970.] 33.

Power of Minister to obtain particulars of certain food ingredients (1) The Minister may direct any person who at the date of the direction or at any subsequent time carries on a business which includes the production, importation or use of substances of any class to which this Act applies to furnish to him, within such time as may be specified in such direction, such particulars as may be so specified of the composition and use of any such substance sold or for sale in the course of that business or used in the preparation of food or drugs.

15 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances (2) Without prejudice to the generality of subsection (1), a direction made thereunder may require the following particulars to be furnished in respect of any substance, that is to say (a) particulars of the composition and chemical formula of the substance; (b) particulars of the manner in which the substance is used or proposed to be used in the preparation of food; (c) particulars of any investigations carried out by or to the knowledge of the person carrying on the business in question, for the purpose of determining whether and to what extent the substance, or any product formed when the substance is used as aforesaid, is injurious to, or in any other way affects health; (d) particulars of any investigations or inquiries carried out by or to the knowledge of the person carrying on the business in question for the purpose of determining the cumulative effect on the health of a person consuming the substance in ordinary quantities.

(3) No particulars furnished in accordance with a direction under this section, and no information relating to any individual business obtained by means of such particulars shall, without the previous consent in writing of the person carrying on the business in question, be disclosed except (a) in accordance with regulations made by the Minister, so far as may be necessary for the purposes of section 26; (b) for the purposes of any proceedings for an offence against the order or any report of those proceedings, and any person who discloses any such particulars or information in contravention of this subsection shall be guilty of an offence.

PART IV LEGAL PROCEEDINGS 34.

Power of court to order licence to be cancelled On the conviction of any person for any offence under this Act or any regulations made thereunder, the court may, in addition to any other penalty which it may lawfully impose, cancel any licence issued under this Act, or any regulations made thereunder, to such person.

35.

Prosecution (1) An authorized officer may take out proceedings for an offence under this Act or the regulations before any magistrate having jurisdiction in the place where any article sold was actually delivered to the purchaser or where the sample was taken.

(2) In any proceedings under this Act, the contents of any container appearing to be intact and in the original state of packing by the manufacturer thereof shall be deemed, unless the contrary is proved, to be an article of the description specified on the label.

[Act No.

20 of 1989, Sch.] [Issue 1] 16 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances 36.

Penalties (1) A person who is guilty of an offence under this Act for which no special penalty is provided shall be liable (a) in the case of a first offence, to a fine not exceeding five hundred thousand shillings or to imprisonment for a term not exceeding two years, or to both such fine and imprisonment; (b) in the case of a subsequent offence, to a fine not exceeding seven hundred thousand shillings or to imprisonment for a term not exceeding five years, or to both such fine and imprisonment.

(2) In any prosecution under this Act the summons shall state the particulars of the offence or offences alleged and also the name of the prosecutor and shall not be made returnable in less than fourteen days from the date on which it is served.

[Act No.

2 of 2002, Sch.] 37.

Certificates of analysis and presumptions In any proceedings under this Act (a) a certificate of analysis purporting to be signed by a public analyst shall be accepted as prima facie evidence of the facts stated therein: Provided that (i) the party against whom it is produced may require the attendance of the public analyst for the purposes of cross- examination; and (ii) no such certificate of a public analyst shall be received in evidence unless the party intending to produce it has, before the trial given to the party against whom it is intended to be produced, reasonable notice of such intention together with a copy of the certificate; (b) evidence that a package containing any article to which this Act or any regulations made thereunder apply bore a name, address or registered mark of the person by whom it was manufactured or packed shall be prima facie evidence that such article was manufactured or packed, as the case may be, by that person; (c) any substance commonly used for human consumption shall, if sold or offered, exposed or kept for sale, be presumed, until the contrary is proved, to have been sold or, as the case may be, to have been or to be intended for sale for human consumption; (d) any substance commonly used for human consumption which is found on premises used for the preparation, storage, or sale of that substance and any substance commonly used in the manufacture of products for human consumption which is found on premises used for the preparation, storage or sale of those products, shall be presumed, until the contrary is proved, to be intended for sale, or for manufacturing products for sale, for human consumption; 17 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances (e) any substance capable of being used in the composition or preparation of any substance commonly used for human consumption which is found on premises on which that substance is prepared shall, until the contrary is proved, be presumed to be intended for such use.

38.

Saving of Public Health Act and Dangerous Drugs Act The provisions of this Act shall be in addition to and not in derogation of the provisions of the Public Health Act (Cap.

242) and the Dangerous Drugs Act (Cap.

245).

39.

Ministers power to amend Schedule The Minister may, by order, amend the Schedule to this Act.

PART V REPEAL Amendment of Cap.

63 Sections 187 to 190 (inclusive) of the Penal Code are hereby repealed.

Amendment of Cap.

244 Section 36 of the Pharmacy and Poisons Act is hereby repealed.

Amendment of Cap.

127 (1948) The Food and Drugs (Adulteration) Act is hereby repealed.

SCHEDULE [Sections 2 and 10.] The current editions of: Name Abbreviation Pharmacopoeia Internationalis.

(Ph.I.) The British Pharmacopoeia.

(B.P.) The Pharmacopeia of the United States of America.

(U.S.P) Codex Francais.

(Codex) The Canadian Formulary.

(C.F.) The British Pharmaceutical Codex.

(B.P.C.) The National Formulary.

(N.F.) The British Veterinary Codex.

(B.Vet.C.) [Issue 1] 18 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] CHAPTER 254 FOOD, DRUGS AND CHEMICAL SUBSTANCES ACT SUBSIDIARY LEGISLATION List of Subsidiary Legislation Page 1.

Food, Drugs and Chemical Substances (General) Regulations, 1978.

21 2.

Food, Drugs and Chemical Substances (Food Hygiene) Regulations, 1978 25 3.

Specification of Products to be Marked with Last Date Sale, 1988.

37 4.

Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) Regulations, 1978.

39 19 [Issue 1] [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOOD, DRUGS AND CHEMICAL SUBSTANCES (GENERAL) REGULATIONS, 1978 ARRANGEMENT OF REGULATIONS Regulation 1.

Citation.

2.

Interpretation.

3.

Official methods to be furnished.

4.

Manner of designating lot or batch number.

5.

Names of reference.

6.

Statement, information, etc., on label.

7.

Information on label to be prominently displayed and readily discernible.

8.

Importation of food, etc., in violation of the Act prohibited.

9.

Certain prohibited articles to be admitted for specific purposes.

10.

Export of food, etc.

in violation of the Act prohibited.

11.

Procedure for taking samples and form of certificate of analysis.

SCHEDULE CERTIFICATE OF ANALYSIS OR EXAMINATION 21 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOOD, DRUGS AND CHEMICAL SUBSTANCES (GENERAL) REGULATIONS, 1978 [L.N.

105/1978, L.N.

228/1978, L.N.

190/1988.] REGULATIONS UNDER SECTION 28 1.

Citation These Regulations may be cited as the Food, Drugs and Chemical Substances (General) Regulations, 1978 and shall come into operation on the 1st May, 1979.

[L.N.

228/1978.] 2.

Interpretation In these Regulations, unless the context otherwise requires inner label means the label on or affixed to an immediate container of any food, drug, cosmetic, device or chemical substance; lot or batch number means any combination of letters or figures or both by which any food, drug, cosmetic, device, or chemical substance can be traced in manufacture or identified in distribution; official method means a method of analysis or examination, designated as such by the Minister, for use in the carrying into effect the provisions of the Act; outer label means the label on, or affixed to, the outside of a package of any food, drug, cosmetic, device, or chemical substance.

3.

Official methods to be furnished The Minister shall, upon request by any person, furnish official methods.

4.

Manner of designating lot or batch number Where a lot or batch number is required by any regulations made under the Act 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; or (d) L or B.

5.

Names of reference (1) Where any food, drug, cosmetic, device, or chemical substance has more than one name, whether common or proper, a reference to that food, drug, cosmetic, device, or chemical substance by any of its names shall be deemed to be a reference to it by all its names.

(2) The term cubic centimetre and its abbreviation cc shall, wherever applicable, be deemed to be interchangeable with the term millilitre and its abbreviation ml.

6.

Statement, information, etc., on label (1) Any statement, information, or declaration that is required by any regulations made under the Act to appear on the label of any food, drug, cosmetic, device, or chemical substance shall be in the English language in addition to any other language which may appear thereon.

[Issue 1] 22 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (2) The English language type size shall be equivalent to, or greater than, the type size used for any other language and shall be displayed on the main panel.

7.

Information on label to be prominently displayed and readily discernible Any information appearing on a label of any food, drug, cosmetic, device, or chemical substance shall be (a) clearly and prominently displayed on the label; and (b) readily discernible to the purchaser or consumer under the customary conditions of purchase and use.

8.

Importation of food, etc., in violation of the Act prohibited (1) Subject to regulation 9, no person shall import into Kenya any food, drug, cosmetic, device, or chemical substance where an authorized officer is satisfied, after the examination or analysis of a sample thereof in accordance with subsection (11) of section 30 of the Act, that the sale of such an article in Kenya would be a violation of the Act or any regulations made thereunder.

(2) Where an authorized officer finds, as a result of an examination or analysis, that any food, drug, cosmetic, device, or chemical substance should not be admitted into Kenya, he shall forthwith send a copy of the report of analysis or examination to the Commissioner of Customs and Excise and to the importer of the food, drug, cosmetic, device, or chemical substance.

9.

Certain prohibited articles to be admitted for specified purposes (1) Where any food, drug, cosmetic, device, or chemical substance sought to be imported into Kenya would, if sold in Kenya, constitute a violation of the Act or any of the regulations made thereunder, it may be admitted into Kenya for the purposes of relabelling or reconditioning under the supervision of an authorized officer.

(2) Where the relabelling or reconditioning under paragraph (1) is not satisfactorily carried out within three months and where the conditions specified in the public analysts report are not complied with, the food, drug, cosmetic, device, or chemical substance shall be exported out of Kenya to a destination disclosed to the authorized officer.

(3) Where the food, drug, cosmetic, device, or chemical substance is not exported within three months, it shall be forfeited to the Government and shall be disposed of in such manner as the Minister may direct; but the Minister may extend the period for complying with the provisions of paragraph (2).

10.

Export of food, etc., in violation of the Act prohibited (1) No person shall export out of Kenya any food, drug, cosmetic, other than a food, drug, device or chemical substance exported under regulation 9, unless an export health certificate in such form as may be prescribed is issued by an authorized officer.

(2) An authorised officer may require (a) any food, drug, cosmetic, device or chemical substance to be examined or analysed in accordance with subsection (11) of section 30 of the Act; and (b) any other relevant information, before issuing an export health certificate.

(3) A fee of five hundred shillings shall be payable for every Export Health Certificate issued under this Regulation.

[L.N.

190/1988, s.

2.] 23 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 11.

Procedure for taking samples and form of certificate of analysis (1) Where an authorized officer takes a sample pursuant to section 30 of the Act, he shall notify the owner thereof or the person from whom the sample was obtained of his intention to submit the sample to the public analyst for analysis or examination; and (a) where, in his opinion, division of the procured quantity of the sample would not interfere with the analysis or examination he shall (i) divide the quantity into two parts; (ii) identify the two parts as the owners portion and the sample and where only one part bears the label, that part shall be identified as the sample; (iii) seal each part in such a manner that it cannot be opened without breaking the seal; and (iv) deliver the part identified as the owners portion to the owner or the person from whom the sample was obtained and forward the sample to the public analyst for analysis or examination; or (b) where, in his opinion, division of the procured quantity of the sample would interfere with analysis or examination he shall (i) identify the entire quantity as the sample; (ii) seal the sample in such manner that it cannot be opened without breaking the seal; and (iii) forward the sample to the public analyst for analysis or examination.

(2) The public analysts certificate specifying the result of his analysis or examination of a sample sent to him by an authorised officer in accordance with paragraph (1) of this Regulation shall be in the form set out in the Schedule to these Regulations.

SCHEDULE [Regulation 10.] CERTIFICATE OF ANALYSIS OR EXAMINATION I,., a public Analyst appointed under the provisions of the Food, Drugs and Chemical Substances Act (Cap.

254), hereby certify that the seal on the sample of.

received by me on the.

was unbroken.

I further certify that the sample has been analysed by me or under my direction and the result of analysis is as follows.

.

.

and I am of the opinion that.

.

.

Given under my hand this.

day of ., 20.

.

Public Analyst* Full Address.

* Name to be typed or printed.

[Issue 1] 24 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOOD, DRUGS AND CHEMICAL SUBSTANCES (FOOD HYGIENE) REGULATIONS, 1978 ARRANGEMENT OF REGULATIONS Regulation 1.

Citation.

2.

Interpretation.

3.

Premises not to be used unless licensed.

4.

Application for registration of premises.

5.

Issue and expiry of licence.

6.

Growing and harvesting operations to be of a sanitary nature.

7.

Grounds surrounding a food plant to be kept free from contaminating conditions.

8.

Layout and construction of food plants and facilities.

9.

Construction of floors, walls, etc., of food plants.

10.

Equipment, utensils and food contact surfaces.

11.

Sanitary facilities and controls.

12.

General maintenance of the plant.

13.

Sanitation of utensils and equipment.

14.

Process and controls.

15.

Health measures to be taken in a food plant.

16.

Notice to clean, reconstruct or repair food plant.

17.

Offences and penalties.

SCHEDULES FIRST SCHEDULE SECOND SCHEDULE THIRD SCHEDULE RANGE OF FEES FOR FOOD HYGIENE LICENCES 25 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOOD, DRUGS AND CHEMICAL SUBSTANCES (FOOD HYGIENE) REGULATIONS, 1978 [L.N.

106/1978, L.N.

228/1978, L.N.

120/1980, L.N.

62/1986, L.N.

425/1988, L.N.

364/1989, L.N.

165/1990, L.N.

273/1990.] 1.

Citation These Regulations may be cited as the Food, Drugs and Chemical Substances (Food Hygiene) Regulations, 1978 and shall come into operation on 1st May, 1979.

[L.N 228/1978.] 2.

Interpretation In these Regulations, unless the context otherwise requires adequate means that which is needed to accomplish the intended purpose in keeping with good public health practice; food contact surface means any surface which comes into contact with food during the sale, preparation, packaging, conveying or storing of such food; food plant means the building or part thereof used for or in connection with the sale, preparation, packaging, or storing of food; health authority, in relation to the area of a municipality, means the municipal council of the municipality concerned, and, in relation to any other area, means the Minister; sanitise means to adequately treat surfaces by a process that is effective in destroying vegetative cells of pathogenic bacteria and in substantially reducing other micro-organisms such that the treatment shall not adversely affect the food and shall be safe for the consumer.

3.

Premises not to be used unless licensed (1) No person shall use any premises or being the owner or occupier thereof permit or allow the premises to be used for the purposes of selling, preparing, packaging, storing, or displaying for sale any food unless that person is in possession of a licence issued under these Regulations.

(2) No licence shall be issued under these Regulations unless (a) the health authority is satisfied that the provisions of these Regulations have been complied with; and (b) the fee prescribed in the second column of the Third Schedule has been paid to the health authority.

[L.N.

165/1990, s.

2.] 4.

Application for registration of premises Every person desiring a licence in respect of any premises used or to be used for the purpose of selling, preparing, storing, or displaying for sale any food shall make application in Form A set out in the First Schedule, to the health authority and shall, on request, supply any information which may be required by the health authority for the purposes of these Regulations.

5.

Issue and expiry of licence (1) Every licence issued under these Regulations shall be in Form B set out in the First Schedule, and shall expire on the 31st December next following the date of issue.

[Issue 1] 26 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (2) No person to whom a licence has been issued under these Regulations shall lend, hire, sell, transfer or otherwise dispose of that licence to any person without the approval of the health authority which approval shall be endorsed on the licence.

(3) No licence shall be transferred from the premises in respect of which it was issued to any other premises.

6.

Growing and harvesting operations to be of a sanitary nature Every person who owns, operates or is in charge of the growing and harvesting operations for raw materials to be used in the preparation of food shall ensure that such operations are of a clean and sanitary nature and that (a) unfit raw materials are segregated out during harvesting and disposed of in such place and such manner that they cannot contaminate food or the water supply to a food plant or any other crops; and (b) harvesting containers do not constitute a source of contamination to raw materials and are of such construction as to facilitate thorough cleaning.

7.

Grounds surrounding a food plant to be kept free form contaminating conditions (1) Every person who owns, operates or is in charge of a food plant shall keep the grounds surrounding the food plant free from conditions which may result in the contamination of food and more particularly he shall keep such grounds free from (a) improperly stored equipment, litter, waste and refuse which may attract, harbour or constitute breeding places for rodents, insects and other pests; and (b) inadequately drained areas that may contribute to the contamination of food products through seepage or foot-borne filth and provide breeding places for insects or micro-organisms.

(2) Where the grounds adjacent to a food plant are not under the control of the owner or the operator of the food plant, the owner, operator or person in charge shall exercise care in the plant by inspection, extermination or other means to effect seclusion of pests, dirt and other filth that may be a source of contamination to food.

8.

Layout and construction of food plants and facilities (1) All food plants shall be of suitable design, layout and construction to facilitate easy maintenance and sanitary food production.

(2) The food plant and the facilities installed therein shall have (a) sufficient space for such placement of equipment and storage of materials as is necessary for sanitary operations; (b) separate areas, either by partition, location or other effective means, for those operations which may cause the contamination of food or food contact surfaces with undesirable micro-organisms, chemicals, filth or other extraneous materials; (c) adequate lighting to hand-washing areas, dressing and locker rooms, toilets and to all areas where food or food ingredients are examined, processed or stored and where equipment and utensils are cleaned; (d) adequate ventilation or control equipment to minimize odours and noxious fumes or vapours (including steam), particularly in areas where such odours and noxious fumes or vapours may contaminate food, so however that such ventilation or control equipment shall not create conditions that contribute to food contamination by air-borne contaminants; and 27 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (e) where necessary, effective screening or other protection against birds, animals and vermin (including, but not limited to, insects and rodents).

9.

Construction of floors, walls, etc., of food plants (1) The floors, walls and ceiling of a food plant shall be of such construction as to be adequately cleanable and maintained in a clean and good state of repair.

(2) The fixtures, ducts and pipes shall not be suspended over areas where drips or condensate may contaminate food, raw materials or food contact surfaces.

(3) Aisles or working spaces between equipment and walls shall be unobstructed and of sufficient width to permit the employees to perform their duties without contaminating the food or food contact surfaces with their clothing or personal contact.

(4) Light bulbs, fixtures, skylights or other glass suspended over exposed food in any stage of preparation shall be of the safety type or otherwise protected to prevent the contamination of food in case of breakage.

10.

Equipments, utensils and food contact surfaces (1) Every utensil and equipment used in a food plant shall be (a) suitable for their intended use; (b) so designed and of such materials and workmanship as to be adequately cleanable; and (c) properly maintained.

(2) Every food contact surface shall be (a) smooth and free from pits, crevices and loose scale; (b) non-toxic; (c) capable of withstanding repeated cleaning, disinfection and sanitizing; and (d) non-absorbent, unless the nature of a particular and otherwise acceptable process renders the use of an absorbent surface such as wood necessary.

(3) The design, construction and use of the utensils and equipment referred to in paragraph (1) of this Regulation shall be such as to prevent the contamination of food by lubricants, fuel, metal fragments, contaminated water, or any other contaminants.

(4) The equipment in a food plant shall be installed and maintained in such manner as to facilitate the cleaning of such equipment and the adjoining areas.

11.

Sanitary facilities and controls (1) No person shall use any premises as a food plant unless (a) adequate sanitary conveniences are provided for use by employees and every premises where food is prepared and served are provided with adequate separate sanitary conveniences for public use; (b) the water supply to the premises is derived from an adequate source, sufficient for the intended operations and potable; (c) running water at a suitable temperature is provided in all areas where the processing of food, and the cleaning of equipment, utensils and containers are carried on; (d) the drainage of effluents is made through an adequate sewerage system or disposed of through other adequate and approved means; [Issue 1] 28 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (e) the plumbing is of adequate size and design and so installed and maintained as to (i) carry sufficient quantities of water to all areas where the water is required; (ii) properly convey sewage and liquid disposal waste; (iii) provide adequate floor drainage in all areas where the floors are subject to flooding type cleaning or where normal operations release or discharge water or other liquid waste on the floor; or (iv) constitute no source of contamination to food ingredients, food products and water supplies; (f) refuse and offal is conveyed and disposed of so as to minimize noxious odour, to prevent waste which attract or harbour or provide a breeding place for vermin and to prevent the contamination of food, food contact surfaces, ground surfaces and water supplies.

(2) The sanitary conveniences provided under this Regulation shall conform to the following conditions (i) separate conveniences shall be provided for members of each sex and each shall be maintained in a sanitary condition and kept in conditions of good repair at all times; (ii) toilets shall be furnished with sufficient toilet tissue, clean towels and soap; (iii) doors to toilet rooms shall be self-closing and not open directly into areas where food is exposed to air-borne contaminants except where alternate means have been devised to prevent contamination of such food; and (iv) signs shall be posted in appropriate places directing employees to wash their hands with soap after using the toilet.

(3) Adequate and convenient facilities for hand-washing, and where applicable hand- sanitizing, shall be provided at each place where good hygiene practices require employees to wash or sanitize and dry their hands, and such facilities shall have running water at a suitable temperature for effective hand-washing and sanitizing preparation and include nail brushes, hygienic towel service or suitable drying devices and, where appropriate, cleanable waste receptacles.

12.

General maintenance of the plant Notwithstanding any other provisions of these Regulations, every person who owns, operates or is in charge of a food plant shall ensure that (a) the buildings, fixtures and other facilities of the plant are kept in a state of good repair and maintained in a hygienic condition; (b) cleaning operations are conducted in such a manner as to minimize the danger of contamination of food and food contact surfaces; (c) supplies used in cleaning and sanitizing procedures are free from micro- biological contamination and are safe and effective for their intended use; (d) only such toxic materials as are required to maintain sanitary conditions, or for use in laboratory testing procedures, or plant and equipment maintenance, or in the preparation of food, are used or stored in the plant; (e) no animals or birds, other than those essential as raw materials, are allowed in the plant; (f) effective measures are taken to exclude pests from food areas and to protect against the contamination of food in or on the premises by animals and vermin; and 29 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (g) the use of pesticides is done under such precautions and restrictions as to prevent the contamination of food or packaging material.

13.

Sanitation of utensils and equipment (1) Every person who owns, operates or is in charge of a food plant shall ensure that (a) all utensils and food contact surfaces or equipment are cleaned as frequently as necessary to prevent contamination of food products; (b) single-service articles are stored in appropriate containers and handled, dispensed, used and disposed of in a manner that prevents contamination of food or food contact surfaces; (c) all utensils and the equipment used in the plant are cleaned and sanitized prior to use to prevent the contamination of food products by micro- biological organisms; except that where such utensils and equipment are used in a continuous operation, the contact surfaces of the utensils and equipment shall be cleaned and sanitized on a predetermined schedule using adequate methods; and (d) sanitizing agents used in the plant are effective and safe.

(2) Any procedure, machine or device may be used for cleaning and sanitizing equipment or utensils if it is established, to the satisfaction of an authorized officer, that such procedure, machine or devices provide adequate sanitizing treatment.

(3) Cleaned and sanitized equipment and utensils with food contact surfaces shall be stored in such areas and manner that the food contact surfaces are protected from splash, dust and other contaminants.

14.

Process and controls Every person who owns, operates or is in charge of a food plant shall comply with the following requirements as regards the overall control of the operations carried on therein, that is to say (a) all operations in the receiving, inspecting, handling, segregating, preparing, processing, storing and transportation of food are conducted in a hygienic manner; (b) overall sanitation of the plant is done under the supervision of a person or persons specially assigned to supervise the sanitizing processes in the plant; (c) reasonable precautions, as set out in Part A of the Second Schedule to these Regulations, are taken to ensure that production procedures shall not contribute to the contamination of food by filth, harmful chemicals, undesirable micro-organisms or any other contaminants; (d) each container shall be embossed or otherwise permanently marked in code or in clear to identify the producing factory and the lot; (e) specific products, as may be specified by the Minister, bear prominently a date-marking, showing the last day, month and year (for instance, 1 May, 1978 or 1.5.78) the product may be sold and any product bearing a date marking showing the last day, month and year on which the product may be sold in accordance with the law, regulations, practice or conventions of the country in which the product was manufactured shall be deemed to be a specified product for the purpose of these Regulations; (f) packaging processes and materials are such as not to transmit contaminants to the products and provide adequate protection from contamination.

[L.N.

62/1986, s.

2.] [Issue 1] 30 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 15.

Health measures to be taken in a food plant (1) Every person who owns, operates or is in charge of a food plant shall take all reasonable measures and precautions to ensure that (a) no person suffering from any disease in a communicable form or having boils, sores or infected wounds works in a food plant in any capacity where there is a reasonable possibility of food ingredients becoming contaminated by such person or the disease being transmitted to the other employees; (b) thorough medical examination is carried out in a Government medical institution or by a medical officer of health on all employees prior to their employment and at regular intervals of not more than twelve months; and the health certificate and health records of each employee showing the dates and results of the health examination are kept at the food plant; (c) all persons while working in direct contact with food, food ingredients or food contact surfaces comply with requirements as to general cleanliness set out in Part B of the Second Schedule; (d) the personnel responsible for identifying sanitation failures or food contamination are properly trained to provide a level of competency necessary for the production of clean and safe food, and in the case of food handlers and supervisors, proper techniques and food protection principles to make them cognisant of the danger of poor personal hygiene and insanitary practices; and (e) proper supervision is provided so that responsibility for ensuring the compliance by all employees with the requirements of these Regulations (copies of which shall be prominently displayed in all appropriate places in the plant) is assigned to competent supervisory personnel.

(2) (a) The owner, operator or the person in charge of a food plant shall, in pursuance of the provisions of paragraph (1)(b), apply to the health authority for a medical examination of all persons employed at the food plant.

(b) Every application for medical examination under subparagraph (a) shall be made in the form prescribed in Form C in the First Schedule and shall be accompanied by a fee of one hundred shillings.

(3) The certificates of medical examination issued by health authority under this regulation shall be in the form prescribed in Form D in the First Schedule.

[L.N.

165/1990, s.

5.] 16.

Notice to clean, reconstruct or repair food plant (1) Where any food plant, by reason of its situation, construction or disrepair, is in such a condition that any food in the premises may be exposed to contamination or deterioration or become dirty, an authorized officer may serve a notice in writing on the person who owns or operates the food plant requiring him (a) to clean, reconstruct or repair the premises in the specified manner and period; or (b) not to use the plant until the conditions stated in such notice have been fulfilled.

(2) Any person, on whom a notice is served under paragraph (1) of this Regulation may, within fourteen days from the date he receives such notice, appeal to the Minister who shall make such order thereon as he thinks fit and whose decision shall be final.

(3) A notice served under this Regulation shall remain effective until such a time as the person on whom it is served receives a copy of the Ministers decision and complies with any direction which may be given by the Minister.

31 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (4) It shall be sufficient compliance with a notice served under this regulation if the person on whom such notice is served ceases to use the premises as a food plant.

17.

Offences and penalties Any person who contravenes the provisions of these Regulations shall be guilty of an offence and liable (a) in the case of a first offence, to a fine not exceeding two thousand shillings or to imprisonment for a term not exceeding three months, or to both such fine and imprisonment; and (b) in the case of a second or subsequent offence, to a fine not exceeding four thousand shillings or to imprisonment for a term not exceeding six months, or to both such fine and imprisonment.

[L.N.

120/1980, s.

2.] FIRST SCHEDULE Form A [Regulations 4 and 5(1), L.N.

165/1990, s.

3.] FOOD, DRUGS AND CHEMICAL SUBSTANCES (FOOD HYGIENE) REGULATIONS, 1978 APPLICATION FOR A LICENCE To the Health Authority: I hereby apply for a licence under the above Regulations.

Name of applicant.

Name of person, firm or company to be issued with the licence.

.

.

Full name of partners and/or directors.

Nature of occupation for which a licence is required.

.

Owner of premises.

Plot No.

.

L.R.

No.

.

Fronting on.

.

.

General business postal address.

I enclose a fee of.

.

shillings in respect of this application in accordance with regulation 3(2) of the Food, Drugs and Chemical Substances (Food Hygiene) Regulations.

.

.

Date.

Applicant [Issue 1] 32 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FIRST SCHEDULEcontinued Form B [Cap.

254, Sub.

Leg, L.N.

271/1990, s.

2.] REPUBLIC OF KENYA FOOD DRUGS AND CHEMICAL SUBSTANCES (FOOD HYGIENE) REGULATIONS [Cap.

254, Sub-Leg.] LICENCE Serial No.

.

LICENCE is hereby granted to.

.

to sell, prepare, pack, store or display food at plot No.

.

L.R.

No.

.

situated at.

Nature of business.

This licence expires on the 31st December, 20.

This licence is not transferable to any other person without the health authority endorsed hereon.

This licence is not transferable to any other premises.

KSh.

.

Receipt.

Date.

Name and signature of issuing officer.

Official stamp of the office Form C [L.N.

165/1990, s.

6.] REPUBLIC OF KENYA MINISTRY OF HEALTH MEDICAL EXAMINATION CERTIFICATE UNDER REGULATION 15 OF THE FOOD, DRUGS AND CHEMICAL SUBSTANCES (FOOD HYGIENE) REGULATIONS Name and address of health authority.

.

.

To: The Medical Officer in-charge.

.

.

Mr./Mrs./Miss.

working at.

.

(food plant).

33 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FIRST SCHEDULE FORM Ccontinued Plot No.

.

Town.

is sent herewith for medical examination to determine fitness to work at.

food plant.

KSh.

100 Receipt No.

.

.

Designation.

Signature.

Date Form D FOOD, DRUGS AND CHEMICAL SUBSTANCES ACT [Cap.

254.] CERTIFICATE OF MEDICAL EXAMINATION Microscopy Culture Throat Swab Urine Stool Sputum Chest X-Ray if Sputum is TB Positive I hereby certify that I have this day examined Mr./Mrs./Miss.

and that in my opinion he/she is fit under the Food, Drugs and Chemical Substances (Food Hygiene) Regulations to work at.

(Name of Food Plant), Plot No.

.

Town/Market.

This certificate is valid for six months with effect from 20 to.

.

.

.

.

.

(Signature and Name of Medical Officer) (Official Stamp of Medical Date.

Institution) [Issue 1] 34 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] SECOND SCHEDULE [Regulations 14(c) and 15(c).] PART A The following precautions shall be taken to ensure that production procedures do not contribute to contamination of food (a) raw materials and ingredients shall be cleaned, inspected and segregated to ensure that they are clean, wholesome and fit for processing into food; (b) water used for cleaning of food products shall be of potable quality; (c) containers and carriers of raw ingredients shall be inspected at the time such ingredients are delivered to the food plant; (d) where ice is used with food products, it shall be made from potable water, and shall be prepared, handled, stored and conveyed in such manner as to protect it from contamination; (e) food processing areas and equipment used in processing food shall not be used to process animal feed or inedible products unless there is no reasonable possibility of contaminating the human food; (f) chemical, micro-biological or extraneous material testing procedures shall be utilised where necessary to identify sanitation failures or food contamination and all foods and ingredients that have become contaminated shall be rejected or adequately treated or processed to eliminate the contamination where this may be properly accomplished; (g) storage and transportation of food shall be under such conditions as shall prevent contamination, including development of pathogenic or toxigenic micro-organisms or both.

PART B The following requirements shall be complied with as regards the cleanliness of all persons working in direct contact with food (a) they shall wear clean outer garments and conform to hygienic practices while on duty; (b) they shall wash their hands thoroughly, remove all jewellery, and take any other necessary precautions to prevent contamination of food with micro- organisms or foreign substances; (c) refrain from smoking, snuffing, chewing or using tobacco in areas where food is prepared, stored or handled; (d) if gloves are used in food handling, they shall be maintained in a clean, intact and sanitary condition; (e) as is necessary for the work on which the employee is engaged, he shall wear effective head-dress, such as hair net, head-band or cap; and (f) all employees shall refrain from storing their clothing or any other personal belongings or from eating food or drinking beverages, in areas where food is or food ingredients are exposed or areas used for washing equipment or utensils.

35 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] THIRD SCHEDULE [L.N.

165/1990, s.

4.] RANGE OF FEES FOR FOOD HYGIENE LICENCES Categories of Premises Fees Sh.

A Market stalls, posho mills (no packaging) and retail shops.

100 B Canteens, rural dairies and milk bars.

200 C Fish shops, butcheries, eating houses, cafes, bars, restaurants and members clubs.

300 D Hotels, night clubs, slaughter houses/slabs, warehouses, wholesalers and jaggeries.

500 E Bakeries, bottling plants, canning plants, cremeries, abbatoirs flour mills, sugar factories and other food processing plants.

1,000 [Issue 1] 36 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] SPECIFICATION OF PRODUCTS TO BE MARKED WITH LAST DATE SALE, 1988 UNDER REGULATION 14 [L.N.

425/1988, L.N.

364/1989.] IN ACCORDANCE with regulation 14(e) of the Food, Drugs and Chemical Substances (Food Hygiene) Regulations, the Minister for Health specifies the products in the Schedule to be the products which shall bear prominently (a) a date-marking, showing the last day, month and year on which the product may be sold; and (b) the proper storage instructions.

This notice shall come into operation on 10th April, 1989.

Legal Notice No.

188 of 1988 is revoked.

SCHEDULE 1.

Packed Ultra Heat Treated (U.H.T.) liquid milk (long life), fermented milk, yoghurt, cream.

2.

Canned liquid evaporated milk.

3.

Packed and canned butter.

4.

Canned condensed milk.

5.

Packed and canned milk powder.

6.

Canned ghee.

7.

All prepacked baby foods.

8.

All prepacked cereal flours.

9.

Packed pasta products (macaroni, vermicelli, nodules).

10.

Pre-packed biscuits, cookies.

11.

Prepacked cakes.

12.

All packed breakfast cereals.

13.

Prepacked flavoured mixed spices.

14.

Canned and packed vegetables and fruits.

15.

Bottled, packed tomato sauces, ketchup, paste, puree, juice or whole tomatoes.

16.

Bottled, or packed chilli sauce, mayonnaise, etc.

17.

Packed dehydrated vegetables and fruits.

18.

Canned or packed fats or oils.

19.

Packed or canned margarine.

20.

Packed or bottled drinks, cordial, squash and juices (excluding carbonated soft drinks in bottles).

21.

Canned and bottled beer, cider and perry.

22.

Canned non-alcoholic beverages.

23.

Canned meat, canned fish.

24.

Canned githeri.

37 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 25.

Canned or packed sausages.

26.

Packed or canned chocolate drink, cocoa sugar mixtures, powdered premix drinks.

27.

Packed chocolate, sweets.

28.

Canned or packed cheese.

29.

Packed or canned jams, marmalade, jellies.

30.

Packed or bottled honey.

31.

Packed fried peanuts, crisps.

32.

Packed or wrapped bread.

33.

Deleted by L.N.

364/1989 34.

Deleted by L.N.

364/1989 [Issue 1] 38 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOOD, DRUGS AND CHEMICAL SUBSTANCES (FOOD LABELLING, ADDITIVES AND STANDARDS) REGULATIONS, 1978 ARRANGEMENT OF REGULATIONS PART I PRELIMINARY Regulation 1.

Citation.

2.

Interpretation.

PART II LABELLING, SPECIAL DIETARY FOODS AND POLICY 3.

Sale of unlabelled food prohibited.

4.

Declarations to be included on food labels.

5.

Labelling information not to appear at bottom of container.

6.

Manner of displaying common names and declaration of net contents.

7.

Position or size of declaration of net contents on labels of certain glass containers.

8.

Label declarations to appear clearly on both the inner and outer labels.

9.

Restriction on references to the Act on the label or in advertisement.

10.

Food sold in bulk exempted from requirements of label declarations.

11.

Acceptable common names for certain foods.

12.

Label declaration not required to indicate the presence of caramel as food colour in certain foods.

13.

Exemption of label declaration from indicating the presence of sulphurous acid in certain foods.

14.

Exemption of label declaration from indicating the presence of artificial flavourings in certain foods.

15.

Statement implying special dietary use.

16.

Label declaration of food containing an artificial sweetener.

17.

Standard for carbohydrate or sugar reduced foods.

18.

Condition for describing food as sugarless, etc.

19.

Mode of declaration of carbohydrate content in food.

20.

Standard for calorie reduced special dietary foods.

21.

Conditions for describing food as low calorie.

22.

Mode of declaring calorie content in food.

23.

Standard for sodium reduced special dietary food.

24.

Conditions for describing food as low sodium and mode of declaration.

25.

Restriction on the sale of food containing non-nutritive sweetening agents.

26.

Composition of standardized food.

27.

Limits for food additives stated to be good manufacturing practice.

28.

Food additives to meet specifications.

29.

Restriction on sale of baby food containing food additives.

30.

Components of food ingredients.

31.

Country of origin of food to be declared on the label.

32.

Label declaration for irradiated food.

33.

Misleading grade designations prohibited.

33A.

Expiry date to be on label and prohibition on sale of expired goods.

39 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] PART III FOOD ADDITIVES Regulation 34.

Limit for food additives prescribed for soft drinks.

35.

Labelling of substances used as food additives.

36.

Conditions for a request to add to or change food additives.

37.

Conditions for using more than one Class II preservative.

38.

Sale of only listed food additives.

PART IV FOOD COLOURS 39.

Exempted foods.

40.

Conditions for sale of food containing food additives.

41.

Interpretation of Part.

42.

Colours permitted for sale for use in or upon foods.

43.

Prohibition against selling food containing food colours not permitted for sale for use in food.

44.

Standard for food colours.

45.

Prohibition against selling food containing food colours exceeding prescribed limits.

46.

Limits for metallic contaminants in food colours.

47.

Limit for carotenal in food.

48.

Labelling of synthetic colours.

49.

Labelling of mixture or preparations of colours.

PART V POISONOUS SUBSTANCES IN FOOD 50.

Limits for poisonous or harmful substances in food.

PART VI FLAVOURING PREPARATIONS 51.

Standard for flavour, extract or essence.

52.

Standard for artificial or imitation extract or essence.

53.

Standard for flavour.

54.

Standard for artificial or imitation flavour.

55.

Standard for fruit extract or essence naturally fortified.

56.

Labelling of or advertisement for artificial flavouring preparations.

57.

Standard for almond essence, extract or flavour.

58.

Standard for anise essence, extract or flavour.

59.

Standard for celery seed essence, extract or flavour.

60.

Standard for cassia essence, extract or flavour or cassia cinnamon extract, essence or flavour.

61.

Standard for Ceylon cinnamon essence, extract or flavour.

62.

Standard for clove essence, extract or flavour.

63.

Standard for ginger essence, extract or flavour.

64.

Standard for lemon essence, extract or flavour.

65.

Standard for nutmeg essence, extract or flavour.

66.

Standard for orange essence, extract or flavour.

67.

Standard for peppermint essence, extract or flavour.

68.

Standard for rose essence, extract or flavour.

69.

Standard for savoury essence, extract or flavour.

70.

Standard for spearmint essence, extract or flavour.

71.

Standard for sweet basil essence, extract or flavour.

[Issue 1] 40 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] Regulation 72.

Standard for sweet marjoram essence, extract or flavour.

73.

Standard for thyme essence, extract or flavour.

74.

Standard for vanilla essence, extract or flavour.

75.

Standard for wintergreen essence, extract or flavour.

PART VII SWEETENING AGENTS 76.

Standard for sugar.

77.

Standard for liquid sugar.

78.

Standard for invert sugar.

79.

Standard for liquid invert sugar.

80.

Restriction of sale of liquid sugar or liquid invert sugar.

81.

Standard for icing sugar.

82.

Standard for brown sugar.

83.

Standard for refined sugar syrup.

84.

Standard for dextrose or dextrose monohydrate.

85.

Standard for liquid glucose.

86.

Standard for glucose solids.

87.

Standard for glucose syrup.

88.

Standard for honey.

PART VIII MEAT, ITS PREPARATION AND PRODUCTS 89.

Interpretation of Part.

90.

Standard for meat.

91.

Meaning of meat products.

92.

Addition of certain preservatives and colours to meat and meat products prohibited.

93.

Standard for prepared meat or prepared meat product.

94.

Labelling of food consisting of meat products or prepared meat products.

95.

Composition of pumping pickle, etc., used for curing preserved meat or preserved meat products.

96.

Prohibition against the selling of dead animals, or meat products obtained from such dead animals as food.

97.

Conditions for sale of meat in hermetically sealed containers.

98.

Standard for minced or ground beef.

99.

Limits for filler, binder, etc., in prepared meat or meat products.

100.

Standard for preserved meat or preserved meat product.

101.

Standard for sausage or sausage meat.

102.

Standard for potted meat, meat paste or meat spread.

103.

Standard for potted meat product, meat product paste or meat product spread.

104.

Standard for meat loaf, meat roll, etc.

105.

Standard for meat product loaf or meat and meat product loaf.

106.

Standard for meat pies.

107.

Label declaration for prepared meat or prepared meat product to which a gelling agent has been added.

108.

Standard for edible bone meal.

109.

Standard for gelatin.

41 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] PART IX POULTRY, POULTRY MEAT, THEIR PREPARATION AND PRODUCTS Regulation 110.

Interpretation of Part.

111.

Meaning of Poultry.

112.

Standard for poultry meat.

113.

Standard for poultry meat product.

114.

Standard for giblets.

115.

Standard for prepared poultry meat or prepared poultry meat product.

116.

Addition of certain substances to poultry meat, poultry meat products or preparations prohibited.

117.

Labelling of food consisting of poultry meat products.

118.

Sale of certain poultry and meat products prohibited.

119.

Limits for filler, etc., in poultry meat and prepared meat products.

120.

Standard for preserved poultry meat and preserved poultry meat product.

121.

Standard for canned poultry.

122.

Label declaration of canned poultry containing a gelling agent.

123.

Standard for boneless poultry.

124.

Standard for liquid, dried or frozen whole egg, etc.

125.

Egg products or liquid egg to be free from salmonella.

PART X MARINE AND FRESH WATER ANIMAL PRODUCTS 126.

Interpretation of Part.

127.

Standard for fish.

128.

Standard for fish meat.

129.

Addition of certain substances to fish and fish meat products prohibited.

130.

Standard for prepared fish or prepared fish meat.

131.

Standard for fish binders.

132.

Conditions for sale of filler or fish binder.

133.

Limits for filler and moisture in prepared fish or fish meat.

134.

Standard for preserved fish or fish meat.

135.

Conditions for sale of smoked fish or fish product in sealed container.

136.

Standard for fish paste.

137.

Standard for oysters and other shellfish.

138.

Conditions for sale of shucked oyster.

PART XI MILK PRODUCTS 139.

Milk product adulterated if containing other fats.

140.

Standard for milk.

141.

Standard for pasteurized milk or milk products.

142.

Standard for ultra high temperature heat treated milk.

143.

Standard for reduced fat milk.

144.

Standard for skimmed milk.

145.

Standard for evaporated milk.

146.

Standard for evaporated skimmed milk.

147.

Standard for sweetened condensed milk.

148.

Standard for skimmed sweetened condensed milk.

[Issue 1] 42 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] Regulation 149.

Standard for milk powder.

150.

Standard for skimmed milk powder.

151.

Designation of milk or milk products.

152.

Labelling and standard for flavoured milk.

153.

Labelling and standard for flavoured skim milk.

154.

Standard for chocolate drink.

155.

Standard for cheese.

156.

Standard for cheddar cheese.

157.

Fat content for varieties of cheese.

158.

Standard for skim milk cheese.

159.

Standard for cream cheese.

160.

Standard for process cheese, etc.

161.

Standard for skim milk process cheese.

162.

Standard for cottage cheese.

163.

Standard for cream cottage cheese.

164.

Dairy products to be made from a pasteurized source.

165.

Restriction on sale of cottage cheese.

166.

Label declaration for cheese.

167.

Standard for butter.

168.

Standard for ghee.

169.

Standard for cream.

170.

Standard for ice-cream.

171.

Standard for dairy whip.

172.

Standard for milk ice.

173.

Standard for ice confection.

174.

Standard for yoghurt.

PART XII NON-NUTRITIVE SWEETENERS 175.

Interpretation of Part.

176.

Sale of food containing non-nutritive sweeteners prohibited.

177.

Restriction on sale of non-nutritive sweeteners.

178.

Labelling of food containing non-nutritive sweeteners.

179.

Labelling of packages containing non-nutritive sweeteners.

PART XIII FRUITS, VEGETABLES AND THEIR PRODUCTS 180.

Interpretation of Part.

181.

Standard for canned vegetables.

182.

Standard for frozen vegetables.

183.

Standard for canned tomatoes.

184.

Label declaration for canned tomatoes.

185.

Standard for tomato juice.

186.

Label declaration for tomato juice.

187.

Standard for tomato paste.

188.

Standard for concentrated tomato paste.

189.

Standard for tomato pulp, etc.

43 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] Regulation 190.

Label declaration for tomato paste, etc.

191.

Standard for tomato catsup.

192.

Limit for mould in tomato products.

193.

Standard for pickles and relishes.

194.

Standard for olives.

195.

Standard for canned fruit.

196.

Standard for frozen fruit.

197.

Label declaration for canned fruit packed in syrup.

198.

Labelling of frozen fruit packed in sugar, etc.

199.

Labelling of frozen fruit containing added ascorbic acid.

200.

Labelling of canned or frozen fruit containing food additives.

201.

Standard for fruit juice.

202.

Fruit juice to conform to standard.

203.

Standard for apple juice.

204.

Standard for grape juice.

205.

Standard for grapefruit juice.

206.

Standard for lemon juice.

207.

Standard for lime juice.

208.

Standard for orange juice.

209.

Standard for pineapple juice.

210.

Standard for carbonated fruit juice.

211.

Standard for concentrated fruit juice.

212.

Standard for jam.

213.

Standard for fruit jelly.

214.

Standard for mincemeat.

PART XIV ALCOHOLIC BEVERAGES 215.

Interpretation of Part.

216.

Restriction on sale of distilled alcoholic beverage, liqueur or cordial.

217.

Standard for whisky.

218.

Claim with respect to age of whisky.

219.

Standard for Scotch whisky.

220.

Standard for Irish whiskey.

221.

Standard for Canadian whisky, etc.

222.

Standard for rum.

223.

Standard for gin.

224.

Standard for dry gin.

225.

Standard for brandy.

226.

Standard for Cognac brandy or Cognac.

227.

Standard for Armagnac brandy or Armagnac.

228.

Standard for imported brandy.

229.

Standard for fruit brandy.

230.

Standard for liqueurs and alcoholic cordials.

231.

Standard for vodka.

232.

Standard for wine.

[Issue 1] 44 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] Regulation 233.

Limit for volatile acid in wine.

234.

Standard for fruit wine.

235.

Standard for vermouth or flavoured wine.

236.

Standard for cider.

237.

Limit for volatile acid in cider.

238.

Standard for beer, ale, stout, porter, lager beer,etc.

239.

Standard for opaque beer.

PART XV SOFT DRINKS 240.

Standard for, and labelling of, soft drinks.

PART XVI TEA 241.

Standard for tea.

PART XVII COFFEE 242.

Standard for green coffee.

243.

Standard for roasted coffee.

244.

Standard for instant or soluble coffee.

245.

Restriction on sale of decaffeinated coffee.

PART XVIII BAKING POWDER 246.

Standard for baking powder.

PART XIX GRAIN AND BAKERY PRODUCTS 247.

Standard for flour and wholemeal atta.

248.

Standard for sooji or semolina.

249.

Standard for enriched flour.

250.

Standard for crushed wheat or cracked wheat.

251.

Standard for corn starch.

252.

Standard for rice.

253.

Standard for maizemeal.

254.

Minimum amount of egg yolk solid specified in egg macaroni, etc.

255.

Standard for white bread.

256.

Standard for brown bread.

257.

Standard for speciality bread.

PART XX FATS AND OILS 258.

General standard for vegetable fats and oils.

259.

Standard for animal fats and oils.

260.

Standard for olive oil.

261.

Standard for cotton seed oil.

262.

Standard for maize oil.

263.

Standard for groundnut oil.

264.

Standard for soya bean oil.

265.

Standard for sunflower seed oil.

266.

Standard for coconut oil.

267.

Standard for sesame seed oil.

45 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] Regulation 268.

Standard for refined vegetable oil.

269.

Standard for shortening.

270.

Standard for lard.

271.

Standard for margarine.

272.

Standard for dripping.

PART XXI SPICES, DRESSINGS AND SEASONINGS 273.

Standard for cloves.

274.

Standard for ginger.

275.

Standard for mustard.

276.

Standard for allspice or pimento.

277.

Standard for cinnamon.

278.

Standard for Ceylon cinnamon.

279.

Standard for mace.

280.

Standard for nutmeg.

281.

Standard for black pepper.

282.

Standard for white pepper.

283.

Standard for cayenne pepper.

284.

Standard for turmeric.

285.

Standard for sage.

286.

Standard for thyme.

287.

Standard for caraway seed.

288.

Standard for cardamom.

289.

Standard for celery seed.

290.

Standard for coriander seed.

291.

Standard for dill seed.

292.

Standard for mustard seed.

293.

Standard for marjoram.

294.

Standard for curry powder.

295.

Standard for mayonnaise.

296.

Standard for French dressing.

297.

Standard for salad dressing.

PART XXII SALT 298.

Standard for salt.

299.

Standard for table salt or salt for general household use.

300.

Revoked.

PART XXIII VINEGAR 301.

Standard for vinegar.

302.

Mode of reference to the strength of vinegar.

303.

Standard for wine vinegar.

304.

Standard for spirit vinegar, etc.

305.

Standard for malt vinegar.

306.

Standard for cider vinegar or apple vinegar.

[Issue 1] 46 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] Regulation 307.

Standard for imitation vinegar or vinegar substitute.

308.

Labelling of imitation vinegar or vinegar substitute.

PART XXIV COCOA PRODUCTS 309.

Standard for cacao beans.

310.

Standard for cacao nibs.

311.

Standard for chocolate.

312.

Ingredients for processing cocoa products.

313.

Restriction on the sale of cocoa products processed with hydroxides or carbonates of magnesium.

314.

Limits of ash for cocoa products processed with alkali.

315.

Standard for sweet chocolate.

316.

Standard for milk chocolate.

317.

Standard for cocoa.

318.

Standard for cocoa butter.

PART XXV OFFENCES AND PENALTY 319.

Offences and penalties.

SCHEDULES FIRST SCHEDULE COMMON NAMES AND ACCEPTABLE COMMON NAMES OF CERTAIN FOODS FOR PURPOSE OF REGULATION 4(B)(IV) SECOND SCHEDULE THIRD SCHEDULE STANDARDS FOR SPECIFIED FOOD COLOURS FOURTH SCHEDULE EXEMPTION LIMITS FOR POISONOUS OR HARMFUL SUBSTANCES IN FOOD FIFTH SCHEDULE 47 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOOD, DRUGS AND CHEMICAL SUBSTANCES (FOOD LABELLING, ADDITIVES AND STANDARDS) REGULATIONS, 1978 [L.N.

107/1978, L.N.

228/1978, L.N.

55/1979, L.N.

296/1979, L.N.

121/1980, L.N.

206/1985, L.N.

63/1986, L.N.

189/1988, L.N.

516/1988, L.N.

37/1999, L.N.

154/2009, L.N.

105/2010, L.N.

62/2012.] PART I PRELIMINARY 1.

Citation These Regulations may be cited as the Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) Regulations, 1978 and shall come into operation on 1st May, 1979.

[L.N.

228/1978.] 2.

Interpretation In these Regulations, unless the context otherwise requires close proximity means, with reference to the common name, immediately adjacent to the common name without any intervening printed or written graphic matter; common name means, with reference to food, any name set out in column 2 of Part I of the First Schedule to these Regulations or if the name is not so set out, any name in English by which any food is generally known; components means any substances which form part of an ingredient; flavouring preparation includes any food for which a standard is prescribed in Part VI of these Regulations; 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 products becoming part of or affecting the characteristics of a food, but does not include (a) any nutritive material that is recognized or commonly sold as an article or ingredient of food; (b) vitamins, mineral nutrients and amino acids; (c) spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives; (d) pesticides; (e) food packaging materials and components thereof; and (f) drugs, recommended for administration to animals that may be consumed as food; food bio-fortification means addition of nutrients through a process of genetic manipulation to mitigate the dietary deficiency in a food article; food colour means those colours prescribed for use in or upon food under Part IV of these Regulatiions; food enrichment means addition of nutrients to replace nutrients lost during processing or addition of nutrients to enhance existing nutrients in a food article; food fortification means addition of nutrients to bridge the dietary deficiency in a food article; gelling agent means gelatin, agar, or carrageenan and their salts; ingredient means any substance, including a food additive, used in the manufacture or preparation of a food and present in the final product; [Issue 1] 48 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] Minister means the Minister for the time being responsible for matters related to public health and sanitation; parts per million means parts per million by weight and may be symbolized as p.p.m.; per cent means per centum by weight and may be symbolized as %; sweetening agent includes any food for which a standard is prescribed under Part VII of these Regualtions; unstandardized food means any food for which a standard is not prescribed in any part of these Regulations.

[L.N.

62/2012, s.

2.] PART II LABELLING, SPECIAL DIETARY FOODS AND POLICY 3.

Sale of unlabelled food prohibited No person shall sell a manufactured, processed or prepacked food, unless a label has been affixed or applied to that food.

4.

Declarations to be included on food labels The label applied to a food shall carry (a) on the main panel (i) the brand or trade name of that food (if any); (ii) the common name of the food; (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 preservatives used in the food; (ii) a declaration of permitted food colour added to the food; (iii) a declaration of any artificial or imitation flavouring preparation added to the food; (iv) in the case of a food consisting of more than one ingredient, a complete list of their acceptable common names in descending order of their proportions, unless the quantity of each ingredient is stated in terms of percentages or proportionate compositions; and (v) any other statement required under the provisions of these Regulations to be declared on the label.

(c) on any panel, the name and address of the manufacturer, packer or distributor of the food.

5.

Labelling information not to appear at bottom of container Notwithstanding regulation 4 of these Regulations, the information required to appear on the label shall not be placed at the bottom of any food container.

6.

Manner of displaying common names and declaration of net contents.

Supra For the purposes of regulation 7 of the Food, Drugs and Chemical Substances (General) Regulations and regulation 4(a) of these Regulations (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; and 49 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (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 bold face type.

7.

Position or size of declaration of net contents on labels of certain glass containers Regulation 7 of the Food, Drugs and Chemical Substances (General) Regulations, 1978 and regulation 4(a)(iii) of these Regulations shall not apply to the position or size of the declaration of net contents on the label of a food packed in glass containers on which the declaration appears twice on the shoulder or upper part of the container in block lettering or to the containers of alcoholic beverages and soft drinks.

[L.N.

296/1979, Sch.] 8.

Label declarations to appear clearly on both the inner and outer label Where both the inner and the outer labels are used on a package of food, the label declarations required by these Regulations to appear thereon shall appear on both the inner and outer labels.

9.

Restriction on reference to the Act on the label or in advertisement No direct or indirect references to the Act or to these Regulations shall be made upon any label of, or in any advertisement for, a food unless the reference is a specific requirement of the Act or these Regulations.

10.

Food sold in bulk exempted from requirements of label declarations Regulations 3 and 4 shall not apply to food sold in bulk or packaged from bulk at the place where the food is retailed.

11.

Acceptable common names for certain foods For the purposes of regulation 4(b)(iv), a name set out in column 2 of Part II of the First Schedule to these Regulations is the acceptable common name for the food set out in column 3 thereof in relation to the same item.

12.

Label declaration not required to indicate the presence of caramel as food colour in certain foods Notwithstanding the provisions of regulation 4(b)(ii), it shall not be necessary to indicate the presence of caramel as a food colour on the label in (a) non-excisable fermented beverages; (b) sauces; (c) spirituous liquors; (d) vinegar, except spirit vinegar or blends containing spirit vinegar; (e) wine; and (f) soft drinks.

13.

Exemptions of label declaration from indicating the presence of sulphurous acid in certain foods Notwithstanding the provisions of regulation 4(b)(i), it shall not be necessary to indicate the presence of sulphurous acids including salts thereof in or upon the label of (a) glucose; (b) glucose solids; (c) syrup; [Issue 1] 50 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (d) confectionery; (e) malt liquor; (f) wine; and (g) soft drinks.

14.

Exemption of label declaration from indicating the presence of artificial flavourings in certain foods Notwithstanding the provisions of regulation 4(b)(iii), it shall not be necessary to indicate the presence of added artificial or imitation flavouring preparations on the label of liqueurs and alcoholic beverages.

15.

Statement implying special dietary use Where a statement or claim implying a special dietary use is made on the label of, or in any advertisement for, any food the label shall carry a statement of the type of diet for which the food is recommended.

16.

Label declaration of food containing an artificial sweetener A food containing saccharin or its salts shall carry on the label a statement to the effect that it contains (naming the synthetic sweetener) a non-nutritive artificial sweetener.

17.

Standard for carbohydrate or sugar reduced foods Special dietary foods recommended for carbohydrate or sugar reduced diets shall be food that contains not more than 50 per cent of the glycogenic carbohydrate normally present in foods of the same class.

18.

Condition for describing food as sugarless, etc.

For the purposes of these Regulations a food may be described as sugarless, sugar free, low in carbohydrates or by any other synonymous terms if it contains not more than 0.25 per cent glycogenic carbohydrates.

19.

Mode of declaration of carbohydrate content in food Where a statement or 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 of the carbohydrate content in grams per 100 grams or on a percentage basis.

20.

Standard for calorie reduced special dietary foods Special dietary foods recommended for calorie reduced diets shall be foods that contain not more than 50 per cent of the total calories normally present in foods of the same class.

21.

Conditions for describing food as low calorie For the purposes of these Regulations a food may be described as low calorie or by any synonymous term if it contains not more than (a) 15 calories per average serving; and (b) 30 calories in a reasonable daily intake.

22.

Mode of declaring calorie content in food Where a statement or 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 calories per 100 grams.

51 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 23.

Standard for sodium reduced special dietary food The number of milligrams of sodium contributed by a reasonable daily intake of a special dietary food recommended for a sodium reduced diet shall not exceed one-sixth the number of milligrams of sodium contained in a reasonable daily intake of the same food.

24.

Conditions for describing food as low sodium and mode of declaration (1) For the purposes of these Regulations a food may be described as low sodium or by any synonymous term if it contains not more than (a) 10 mg.

sodium in an average serving; and (b) 20 mg.

in a reasonable daily intake.

(2) Where a statement or 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.

25.

Restriction on the sale of food 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 17 or 20; (b) the label carries a statement indicating a special dietary use.

26.

Composition of standardized food (1) Where a standard for a food is prescribed in these Regulations (a) that food shall contain only the ingredients included in the standard for that food; (b) each ingredient shall be incorporated in the food in the quantity within the limits prescribed for that ingredient; and (c) if the standard includes an ingredient to be used as a food additive for a specified purpose, that ingredient shall be a food additive set out in any of the tables contained in the Second Schedule for use as an additive to that food for that purpose.

(2) Where a standard for a food is not prescribed in these Regulations (a) the food shall not contain any food additive except the food additives set out in any of the tables contained in the Second Schedule for use as additives to that food for the purpose set out in those tables; and (b) that food additive shall be incorporated in the food in a quantity within the limits prescribed for that food and food additive in those tables.

27.

Limits of food additives stated to be good manufacturing practice Where the limit prescribed for a food additive in any of the tables in the Second Schedule to these Regulations is stated to be good manufacturing practice, the amount of the food additive added to a food in manufacturing and processing shall not exceed the amount required to accomplish the purpose for which that additive is required to be added to that food.

28.

Food additives to meet specifications (1) A food additive shall, where specifications are set out in any part of these Regulations for that additive, meet those specifications.

(2) Where no specifications are set out in any part of these Regulations for a food additive but specifications have been established for that additive under the Standards Act [Issue 1] 52 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (Cap.

496) or by the Joint Expert Committee on Food Additives of the Food and Agricultural Organization of the United Nations and the World Health Organization, that additive shall meet those specifications.

(3) Where no specifications for a food additive are set out in any part of these Regulations or established under the Standards Act (Cap.

496) or by the Joint Expert Committee on Food Additives of the Food and Agricultural Organization of the United Nations and the World Health Organization, but specifications are set out for that additive in publication number 1406 for Food Chemical Codexsecond edition (published by the National Academy of the United States of America), that food additive shall meet those specifications.

29.

Restriction on sale of baby food containing food additives (1) No person shall sell a food that is represented for use for babies if the food contains food additives unless permission for such use has been granted by the Minister.

(2) The provisions of paragraph (1) shall not apply to (a) ascorbic acid used in dry cereals containing banana; or (b) soya bean lecithin in rice cereals represented as being for use as baby food.

30.

Components of food ingredients Where an ingredient of a food has more than one component, the name of all the components shall be included in the list of ingredients, except where such an ingredient is a food for which a standard has been established and such standard does not require a complete list of the ingredients.

31.

Country of origin of food to be declared on the label (1) The country of origin of a food shall be declared on the label.

(2) Where a food undergoes processing in a second country and such processing changes its nature, the country in which the processing was done shall, for the purpose of paragraph (1) of this Regulation, be considered to be the country of origin.

32.

Label declaration for irradiated food Food which has been treated with ionising radiation shall be so designated on the label.

33.

Misleading grade designations prohibited Grade designations used on the label shall be readily understood and not misleading or deceptive.

33A.

Expiry date to be on label and prohibition on sale of expired goods (1) For the purposes of these Regulations the last day, month and year required to be marked on food produces pursuant to regulation 14(e) of Food, Drugs and Chemical Substances (Food Hygiene) Regulations shall be marked on the label.

(2) No person shall sell any food whose date marking has expired after that date.

[L.N.

63/1986, s.

2.] PART III FOOD ADDITIVES 34.

Limit for food additives prescribed for soft drinks For the purpose of this Part, unless the context otherwise requires, where a limit for a food additive has been prescribed or exemptions from label declaration in regard to food 53 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] additives have been permitted under these Regulations for soft drinks it shall include that for a beverage base, beverage mix and beverage concentrate, and the maximum level prescribed for the food additive shall be for the finished drink.

35.

Labelling of substances used as food additives No person shall sell any substance for use as a food additive unless the label (a) carries a statement of the amount of each additive present; or (b) carries a complete list of the food additives present in descending order of their proportion as well as directions for their use which, if followed, shall produce a food not containing such additives in excess of the maximum levels of use prescribed by these Regulations.

36.

Conditions for a request to add to or change food additives (1) Any person who wishes to request for a food additive to be added to or a change to be made in any of the tables set out in the Second Schedule to these Regulations shall submit his request to the Minister in a form, manner and content satisfactory to the Minister.

(2) The request made in accordance with paragraph (1) shall include (a) a description of the food additive, including its chemical name and the name under which it is to be sold, the method of its manufacture, chemical and physical properties, composition and specification, 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 of which it is proposed to be used together with 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 the fact 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 recommended conditions for use; (f) data to indicate the residue that may remain in or upon the finished food product when the food additive is used 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 food, a sample of the active ingredients and, on request by the Minister, a sample of the food containing the food additive.

(3) The Ministers decision on a request made under paragraph(1) shall be final and he shall inform in writing the person filing the request of his decision.

37.

Conditions for using more than one Class II preservative The use of more than one Class II preservative shall be allowed provided the sum of the ratios of the quantities of each preservative present in the product to the quantities permitted under these Regulations shall not exceed one.

[Issue 1] 54 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 38.

Sale of only listed food additives No person shall sell any substance as a food additive unless the substance is listed in one or more of the tables set out in the Second Schedule.

39.

Exempted foods Notwithstanding the provisions of these Regulations, subparagraph (c) and (a) of paragraphs (1) and (2) of regulation 26 shall not apply to spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives.

40.

Conditions for sale of food containing food additives No person shall sell a food containing a food additive except as prescribed in regulations 26 and 27 of these Regulations.

PART IV FOOD COLOURS 41.

Interpretation of Part For the purposes of this Part colour index numbers means the numbers allocated to different colours in the colour index published by the Society for Dyers and Colourists of the United Kingdom and the Association of Textile Chemists and Colourists of the United States of America; 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 synthetic colour; lake means a straight colour extended on a substraction by adsorption, co- precipitation or chemical combination that does not include any combination of the ingredients made by a simple mixing process; mixture means a mixture of two or more synthetic colours or a mixture of one or more synthetic colours with one or more diluents; preparation means a preparation of one or more synthetic colours containing less than three per cent 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.

42.

Colours permitted for sale for use in or upon foods No person shall sell for use in or upon food any colour other than (a) natural colours, that is alkanet, anatto -apo-8-carotenal, -carotene, beet red, chlorophyll, chlorophyll copper complex, cochineal, ethyl and methyl - apo-8-carotenoates, orchil, paprika, riboflavin, saffron, sandalwood, sodoum and potassium chlorophyllin copper, turmeric, xanthophyll or their colouring principles whether isolated from natural sources or produced synthetically, and caramel; (b) inorganic colours, that is charcoal, carbon black, iron oxide, titanium dioxide, metallic aluminium and metallic silver; and (c) synthetic colours, that is brilliant blue FCF (colour index number 42090, 1971), carmoisine (colour index number 14720, 1971), erythrosine (colour index number 45430, 1971), indigotine (colour index number 73015, 1971), 55 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ponceau 4R (colour index number 16255, 1971), sunset yellow FCF (colour index number 15985, 1971), tartrazine (colour index number 19140, 1971), green S (colour index number 44090, 1971) and aluminium or calcium lakes of these colours.

[L.N.

37/1999.] 43.

Prohibition against selling food containing food colours not permitted for sale for use in food No person shall sell a food to which has been added any colour other than the colours specified in regulation 42 of these Regulations.

44.

Standard for food colours The food colours listed in regulation 42(c) of these Regulations shall be of the standard set out in the table contained in the Third Schedule.

45.

Prohibition against selling food containing food colours exceeding prescribed limits No person shall sell a food, other than a synthetic colour or flavouring mixture prepar- ation, that contains when prepared for consumption according to label direction, more than (a) 300 parts per million of carmoisine (colour index number 14720, 1971), indigotine (colour index number 73015, 1971), sunset yellow FCF (colour index number 15985, 1971), tartrazine (colour index number 15985, 1971) or any combination of these colours; (b) 100 parts per million of brilliant blue FCF (colour index number 42090, 1971), erythrosine (colour index number 45430, 1971), ponceau 4R (colour index number 16255, 1971); or (c) 300 parts per million of any combination of the synthetic colours specified in paragraphs (a) and (b) of this Regulation and within the limits set by those paragraphs.

46.

Limits for metallic contaminants in food colours 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 official method; (b) 10 parts per million of lead, calculated as lead as determined by the official method; or (c) except in 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.

47.

Limit for carotenal in food No person shall sell food to which has been added more than 35 parts per million of - apo-8-carotenal or ethyl -apo-8-carotenal or methyl -apo-8-carotenoate.

48.

Labelling of synthetic colours 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 synthetic colour; and (c) the words Food Grade Colour.

[Issue 1] 56 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 49.

Labelling of mixture or preparations of colours No person shall sell a mixture or preparation for use in or upon food, unless the label carries (a) the lot number of the mixture or preparation; (b) the words Food Grade Colour; and (c) the common names of the individual colours in the mixture or preparation.

PART V POISONOUS SUBSTANCES IN FOOD 50.

Limits for poisonous or harmful substances in food Except as provided in these Regulations, a food specified in Part I or Part II of the table set out in the Fourth Schedule to these Regulations which contains (a) any or all of the poisonous or harmful substances listed in Part I or Part II of the table in amounts not exceeding the quantities stated therein in parts per million (p.p.m.) for that food; and (b) no other poisonous or harmful substances, shall be exempted from the provisions of paragraph (a) of section 3 of the Act.

PART VI FLAVOURING PREPARATIONS 51.

Standard for flavour, extract or essence (Naming the flavour) extract or (Naming the flavour) essence of a named flavour shall be a solution in ethyl alcohol, glycerol, propylene glycol or any combination of these, of sapid or odorous extract principles, or both, derived from the plant after which the flavouring extract or essence is named, and may contain water, a sweetening agent, food colour and a Class II or Class IV preservative as prescribed in the Second Schedule.

52.

Standard for artificial or imitation extract or essence Artificial (Naming the flavour) extract, artificial (Naming the flavour) essence, imitation (Naming the flavour) extract and 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.

53.

Standard for flavour A named flavour (a) shall be a preparation, other than a flavouring preparation prescribed in regulation 51 of these Regulations of sapid or odorous principles or both, derived from the aromatic plant after which the flavour is named; (b) may contain a sweetening agent, food colour, a Class II preservative, a Class IV preservative or an emulsifying agent as prescribed in the Second Schedule; and (c) may have added to it the following liquids only (i) water; (ii) ethyl alcohol; (iii) glycerol; (iv) propylene glycol; and (v) edible vegetable oil.

57 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 54.

Standard for artificial or imitation flavour A named artificial or imitation flavour shall be a flavour except that the flavouring principles may be derived wholly or partly from sources other than the aromatic plant after which it is named, and if such flavour is defined in these Regulations the flavouring strength of the artificial or imitation flavour shall be not less than that of the flavour.

55.

Standard for fruit extract or essence naturally fortified Notwithstanding regulations 51 and 53 (a named fruit) extract naturally fortified, (a named fruit) essence naturally fortified or (a named fruit) flavour naturally fortified shall be an extract, essence or flavour derived from the named fruit to which natural extractives have been added fifty-one per cent of the flavouring strength shall be derived from the named plant.

56.

Labelling of or advertisement for artificial flavouring preparations The label of or any advertisement for an artificial or imitation flavouring preparation shall have the word artificial or imitation as an integral part of the name of such flavouring preparation and in identical type and identically displayed with such name.

57.

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 one per cent by volume of hydrocyanic acid-free volatile oil obtained therefrom.

58.

Standard for anise essence, extract or flavour Anise essence, anise extract or anise flavour shall be the essence, extract or flavour derived from the natural or terpeneless oil of anise and shall correspond in flavouring strength to an alcoholic solution containing not less than 3 per cent by volume of oil of anise, the volatile oil obtained from the fruit of Pimpinella anisum L., or illicium verum Hook.

59.

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 the terpeneless oil of celery seed and shall correspond in flavouring strength to an alcoholic solution containing not less than 0.3 per cent by volume of volatile oil of celery seed.

60.

Standard for cassia essence, extract or flavour or cassia cinnamon extract, essence or flavour Cassia essence, cassia extract or cassia flavour or cassia cinnamon essence, cassia cinnamon extract, cassia cinnamon flavour shall be the essence, extract or flavour derived from the natural or terpeneless oil obtained from the leaves and twigs of cinnamomum cassia L.

and containing not less than 80 per cent cinnamic aldehyde, and shall correspond in flavouring strength to an alcoholic solution containing not less than 2 per cent by volume of volatile oil of cassia cinnamon.

61.

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 volatile oil obtained from the bark of cinnamomum Zeylanicum Nees, and shall contain (a) not less than 2 per cent by volume of oil of Ceylon cinnamon; (b) not less than 65 per cent cinnamic aldehyde; and (c) not more than 10 per cent of eugenol.

[Issue 1] 58 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 62.

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 per cent by volume of oil of clove.

63.

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.

64.

Standard for lemon essence, extract or flavour Lemon essence, lemon extract or lemon flavour shall be the essence, extract or flavour prepared from the natural or terpeneless oil of lemon or from lemon peel and shall contain not less than 0.2 per cent citral derived from oil of lemon.

65.

Standard for nutmeg essence, extract or flavour Nutmeg essence, nutmeg extract or nutmeg flavour shall be the essence, extract or flavour prepared from the natural or terpeneless oil of nutmeg and shall correspond in flavouring strength to an alcoholic solution containing not less than 2 per cent by volume of oil of nutmeg.

66.

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 of sweet orange or terpeneless oil of sweet orange, and shall correspond in flavouring strength to an alcoholic solution containing 5 per cent 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 25C., of not less than +95, using a tube 100 millimetres in length.

67.

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 cent by volume of oil of peppermint, containing not less than 50 per cent free and combined menthol.

68.

Standard for rose essence, extract or flavour Rose essence, rose extract or rose flavour shall be the essence, extract or flavour obtained from the petals of Rosa damascene., Mill, or R.

moschata Herrm, and shall contain not less than 0.4 per cent by volume of attar of rose.

69.

Standard for savoury essence, extract or flavour Savoury essence, savoury extract or savoury flavour shall be the essence, extract or flavour prepared from savoury or oil of savoury and shall contain not less than 0.35 per cent by volume of savoury.

70.

Standard for spearmint essence, extract or flavour Spearmint essence, spearmint extract or spearmint flavour shall be the essence, extract or flavour prepared from oil of spearmint obtained from the leaves and flowering tops of Mentha spicata L., and Mentha cardiac, and shall contain not less than 3 per cent by volume of oil of spearmint.

59 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 71.

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 oil of sweet basil obtained from the leaves and tops of Ocymum basilcum L., and shall contain not less than 0.1 per cent by volume of oil of sweet basil.

72.

Standard for sweet marjoram essence, extract or flavour Sweet marjoram essence, sweet marjoram extract or sweet marjoram flavour or marjoram essence, marjoram extract 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 per cent by volume of oil of marjoram.

73.

Standard for thyme essence, extract or flavour Thyme essence, thyme extract or thyme flavour shall be the essence, extract or flavour prepared from oil of thyme and shall contain not less than 0.2 per cent by volume of oil of thyme.

74.

Standard for vanilla essence, extract or flavour Vanilla essence, vanilla extract or vanilla flavour (a) 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; and (b) shall contain in 100 millilitres, regardless of the method of extraction, at least the quantity of soluble substances in the natural proportions that are extractable by the official method from (i) not less than 10 grams of vanilla beans, where such beans contain 25 per cent or less moisture; and (ii) not less than 7.5 grams of vanilla beans on the moisture-free basis, where such beans contain not more than 25 per cent moisture; and (c) notwithstanding regulations 51 and 53 of these Regulations shall not contain added colour.

75.

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 per cent by volume of wintergreen.

PART VII SWEETENING AGENTS 76.

Standard for sugar Sugar shall be the food chemically known as sucrose and shall conform to the following composition (a) polarization, not less than 99.7S; (b) invert sugar, not more than 0.1 per cent; (c) ash, not more than 0.1 per cent; (d) moisture, not more than 0.1 per cent; (e) colour, not more than 500 ICUMSA units.

77.

Standard for liquid sugar Liquid sugar shall be the food obtained by dissolving sugar in water.

[Issue 1] 60 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 78.

Standard for invert sugar Invert sugar shall be the food obtained by the partial or complete hydrolysis of sucrose.

79.

Standard for liquid invert sugar Liquid invert sugar shall be the food consisting of a solution of invert sugar in water.

80.

Restriction of sale of liquid sugar or liquid invert sugar No person shall sell liquid sugar or liquid invert sugar unless the label carries a statement of the percentage of liquid sugar or liquid invert sugar contained therein.

81.

Standard for icing sugar Icing or powdered sugar shall be powdered sugar which may contain either not more than 5 per cent starch or an anti-caking agent in quantities prescribed in the Second Schedule.

82.

Standard for brown sugar Brown sugar, yellow sugar or golden sugar (a) shall be the food obtained from the syrups originating from the sugar refining process; and (b) shall contain not less than 90 per cent sugar and invert sugar and not more than (i) 4.5 per cent moisture; and (ii) 3.5 per cent sulphated ash.

83.

Standard for refined sugar syrup Refined sugar syrup, refiners syrup or golden syrup (a) shall be the food made from syrup or originating from sugar refining process which may be hydrolized; and (b) shall contain not more than (i) 35 per cent moisture; and (ii) 2.5 per cent sulphated ash.

84.

Standard for dextrose or dextrose monohydrate Dextrose or dextrose monohydrate (a) shall be the food chemically known as dextrose; (b) shall contain total solids content of not less than 90 per cent; and (c) shall contain not more than (i) 10 per cent moisture; and (ii) 0.25 per cent ash.

85.

Standard for liquid glucose Liquid glucose or glucose syrup (a) shall be the thick, syrupy nearly colourless food made by the incomplete hydrolysis of starch or of starch containing substance; (b) shall contain not less than 20 per cent reducing sugar calculated as dextrose on moisture-free basis; (c) may contain sulphurous acid or its salts as prescribed in the Second Schedule; and 61 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (d) shall contain not more than (i) 25 per cent moisture; and (ii) 1 per cent ash.

[L.N.

55/1979, Sch.] 86.

Standard for glucose solids Glucose solids (a) shall be the nearly colourless food made by the incomplete hydrolysis of starch or of starch containing substances, and if the glucose is derived from corn may be called corn syrup solids; (b) may contain sulphurous acid or its salts as prescribed in the Second Schedule; (c) shall contain not more than (i) 6 per cent moisture; and (ii) 1.25 per cent ash; and (d) shall not contain less than 15 per cent reducing sugar calculated as dextrose on a moisture-free basis.

87.

Standard for glucose syrup Glucose syrup of a named source (a) shall be glucose; (b) may contain (i) a sweetening agent; (ii) a flavouring preparation; (iii) sorbic acid; and (iv) sulphurous acid or its salts as prescribed in the Second Schedule; and (c) shall contain not more than (i) 35 per cent moisture; and (ii) 3 per cent ash; 88.

Standard for honey Honey (a) shall be the food derived solely from the nectar of flowers and other sweet exudation of plants by bees; (b) shall contain not less than 60 per cent invest sugar; and (c) shall contain not more than (i) 20 per cent moisture; (ii) 8 per cent sucrose; and (iii) 1 per cent ash.

PART VIII MEAT, ITS PREPARATION AND PRODUCTS 89.

Interpretation of Part For the purposes of this Part animal means any animal used as food, but does not include marine and fresh water animals; [Issue 1] 62 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] filler means (i) flour or meat prepared from grain or potato or soya bean; (ii) bread, biscuit, or bakery products; and (iii) milk powder, skim milk powder, butter milk or whey powder.

90.

Standard for meat Meat shall be the clean dressed flesh of a slaughtered animal that has been inspected and found fit for human consumption by an authorized officer.

91.

Meaning of meat products Meat products means the products obtained from meat and shall include those parts of the carcass not usually included in meat, with or without other ingredients.

92.

Addition of certain preservatives and colours to meat and meat products prohibited Meat, meat products or preparations thereof shall be adulterated if preservatives or colours other than those prescribed in the Second Schedule to these Regulations are present therein or have been added thereto.

93.

Standard for prepared meat or prepared meat product Prepared meat or prepared meat products shall be meat or meat products respectively, whether comminuted or not, to which has been added any other ingredient prescribed by these Regulations or which have been preserved, canned, cooked or otherwise processed and may contain (i) in case of hams, shoulders, butts, picnics and backs, gelatine and agar; and (ii) in case of partially defatted pork fatty tissue and partially defatted beef fatty tissue, a class IV preservative as prescribed in the Second Schedule to these Regulations.

94.

Labelling of food consisting of meat products or prepared meat products A food that consists wholly or in part of a meat product or a prepared meat product shall be labelled with the words meat product or with the name of the meat product.

95.

Composition of pumping pickle, etc., used for curing preserved meat or preserved meat products Pumping pickle, cover pickle and dry cure used in the curing of preserved meat or preserved meat products may contain (a) preservatives as prescribed in the Second Schedule; (b) citric acid, sodium citrate or vinegar; (c) dextrose, glucose or sugar; (d) salt, spices and seasonings; (e) sodium carbonate or sodium hydroxide; (f) in the case of pumping pickle for cured pork and beef cuts, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate, as shall result in the finished product containing not more than 0.5 per cent added phosphate; (g) in the case of pumping pickle for cured beef cuts, enzymes; and (h) in the case of dry cure, a prescribed anticaking agent or a humectant.

63 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 96.

Prohibition against the selling of dead animals, etc., as food or meat products obtained from such dead animals as food (1) No person shall sell as food a dead animal or part thereof, or meat products, preparations containing meat or meat products obtained, prepared or manufactured from a dead animal.

(2) For the purposes of paragraph (1) of this Regulation dead animal means a dead animal that was not killed for the purpose of food in accordance with commonly accepted practice of killing animals for the purpose of food.

97.

Conditions for sale of meat in hermetically sealed containers (1) No person shall sell meat, meat products or preparations thereof, packed in a hermetically sealed container unless such meat 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 organisms or micro-organisms capable of producing toxins.

(2) Notwithstanding the provisions of paragraph (1) of this Regulation, a meat, meat products or preparations thereof packed in a hermetically sealed container that has been processed as required thereunder may be sold if (a) it has been stored continuously under refrigeration at a temperature below 4C.

and the label on the container carries a statement on the main panel to the effect that the product is perishable and must be refrigerated; or (b) it has been maintained continuously in the frozen state and the label carries a statement on the main panel to the effect that the product is perishable and must be kept frozen; (c) it contains a prescribed Class I preservative or an appropriate mixture thereof prepared in accordance with good manufacturing practice and has been heat processed after or at the time of sealing at a temperature for a time sufficient to prevent the formation of any bacterial toxins; (d) it has been subjected to a dehydration process in accordance with good manufacturing practice; or (e) it has a pH of 4.4 or less.

98.

Standard for minced or ground beef Minced or ground beef, sold under any name whatsoever, shall be comminuted beef meat containing not more than 30 per cent fat comprised of the fat normally adherent to the beef used, and where the product is represented by any means whatsoever as lean, it shall contain not more than 15 per cent fat.

99.

Limits for filler, binder, etc., in prepared meat or meat products No person shall sell meat or prepared meat products except blood pudding, black pudding and white pudding that contain more than (a) that amount of filler meat binder or other ingredients, that is represented by 4 per cent reducing sugars, calculated as dextrose, as determined by the official method; or (b) 60 per cent moisture where such prepared meat or prepared meat product contains filler.

100.

Standard for preserved meat or preserved meat product Preserved meat or preserved meat products other than refrigerated or frozen meat or meat product shall be the cooked or uncooked meat or meat products which is salted, pickled, canned, cured or smoked, may be glazed and contain (a) a prescribed Class I preservative; [Issue 1] 64 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (b) dextrose, glucose or sugar; (c) spices and seasonings; (d) vinegar; and (e) 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 Smoked Flavouring Added or Artificial Smoked Flavouring Added, whichever term is applicable.

101.

Standard for sausage or sausage meat (1) Sausages or sausage meat shall be the fresh or preserved comminuted meat to which has been added salt and spices which may be enclosed in a casing, dipped in vinegar, smoked or cooked and may contain (a) animal fat; (b) filler; (c) beef tripe; (d) liver; (e) fresh blood from a healthy animal; (f) sugar, dextrose or glucose; (g) harmless lactobacilli culture; (h) lactic acid starter culture, Pediococus cerevisiae; (i) meat binder; (j) blood plasma; (k) in case of preserved comminuted meat, smoke flavouring or artificial smoke flavouring if the main label carries, immediately preceding or following the common name, the statement Smoke Flavouring Added or Artificial Smoke Flavouring Added, whichever term is applicable; (l) if cooked, glucono delta lactone partially defatted fatty tissue and added 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 cent; and (m) in the case of a product sold as dry sausage or sausage meat, glucono delta lactone.

(2) A product sold as sausage or sausage meat shall contain not less than 65 per cent meat for pork and 50 per cent meat for beef as determined by the official method.

102.

Standard for potted meat, meat paste or meat spread Potted meat, meat paste or meat spread shall be the comminuted and cooked fresh or preserved meat and may contain a meat binder, salt, sugar, dextrose, glucose, spices, other seasonings and a gelling agent and shall contain not less than 65 per cent of meat as determined by the official method.

103.

Standard for potted meat product, meat product paste or meat product spread Potted meat products, meat product paste or meat product spread shall be the food consisting wholly or in part of meat products and shall otherwise conform to the standard for potted meat.

65 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 104.

Standard for meat loaf, meat roll, etc.

Meat loaf, meat roll, meat lunch or luncheon meat shall be comminuted and cooked, fresh or preserved meat, pressed into shape and may contain a dried 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 cent of the finished food, filler, meat binder, salt, sugar, dextrose, glucono delta lactone, glucose, spices, other seasonings, milk, eggs, a gelling agent and partially defatted beef fatty tissue and a partially defatted pork fatty tissue and shall contain not less than 65 per cent meat as determined by the official method.

105.

Standard for meat product loaf or meat and meat product loaf Meat product loaf or meat and meat product loaf shall be the food consisting wholly or in part of meat product and shall otherwise conform to the standard prescribed for meat loaf.

106.

Standard for meat pies Meat pies such as beef pie, veal pie and pork pie shall contain only the species identified on the label and not less than 25 per cent of all the ingredients including the crust and shall be computed on the basis of the fresh uncooked meat contained therein.

107.

Label declaration for prepared meat or prepared meat product to which a gelling agent has been added The label of a prepared meat or prepared meat product to which a gelling agent has been added as prescribed by these Regulations shall carry a declaration of the presence of the gelling agent, or the word jellied, as an integral part of the name of the food.

108.

Standard for edible bone meal Edible bone meal or edible bone flour shall be the food prepared by grinding dry, defatted bones obtained from slaughtered animals that have been inspected and found fit for human consumption by an authorized officer, and shall contain (a) not less than 85 per cent ash; (b) not more than 10,000 micro-organisms per gram; and (c) no Escherichia Coli per gram.

109.

Standard for gelatin Gelatin or edible gelatine (a) shall be the purified food obtained by the processing of skin, ligaments or bones of a slaughtered animal that has been inspected and found fit for human consumption by an authorized officer; (b) shall contain (i) not less than 85 per cent ash-free solids when tested by the official method; (ii) not more than 10,000 micro-organisms per gram; (iii) no Escherichia Coli per gram; and (c) may contain (i) not more than 2.6 per cent ash on a dry basis; and (ii) 500 parts per million of sulphurous acid including its salts, calculated as sulphur dioxide.

[Issue 1] 66 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] PART IX POULTRY, POULTRY MEAT, THEIR PREPARATIONS AND PRODUCTS 110.

Interpretation of Part For the purposes of this Part the term filler has the meaning assigned to it under Part VIII of these Regulations.

111.

Standard for poultry Poultry shall be any bird that is commonly used as food.

112.

Standard for poultry meat Poultry meat shall be the clean, dressed flesh, exclusive of giblets, of eviscerated poultry that has been inspected by an authorized officer and found fit for human consumption.

113.

Standard for poultry meat product Poultry meat products means shall be the clean parts of poultry, other than poultry meat, commonly used as food and includes the giblets and the skin.

114.

Standard for giblets Giblets shall be the properly trimmed and washed liver from which the gall bladder has been removed, the heart with or without the pericardial sac and the gizzard from which the lining and contents have been removed.

115.

Standard for prepared poultry meat or prepared poultry meat products Prepared poultry meat or prepared poultry meat product shall be poultry or poultry meat product, whether comminuted or not, which have been preserved, canned or cooked.

116.

Addition of certain substances to poultry meat, poultry meat products or preparations prohibited Poultry meat, poultry meat product or preparations thereof shall be adulterated if any of the following substances or any substance in the following classes is present therein or has been added thereto (a) any organ or portion of poultry that is not commonly used as food; (b) any preservative other than those specified for this product in the Second Schedule; (c) any food colour other than caramel.

117.

Labelling of food consisting of poultry meat products A food that consists wholly or in part of poultry meat products shall carry on the label (a) the words Poultry Meat Products; or (b) specify the name of the parts contained in the poultry meat products.

118.

Sale of certain poultry and poultry meat products prohibited No person shall sell for consumption as food (a) poultry to which has been administered any preparation having oestrogenic activity; or (b) poultry meat or poultry meat products that contain any residues or exogenous oestrogenic substances.

67 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 119.

Limit for filler, etc., in poultry meat and prepared poultry meat products No person shall sell prepared poultry or prepared poultry meat product that contain more than (a) that amount of filler or other ingredients that is represented by 4 per cent reducing sugars, calculated as dextrose, as determined by the official method; or (b) 60 per cent moisture where such prepared poultry or prepared meat product contains filler.

120.

Standard for preserved poultry meat and preserved poultry meat product(s) Preserved poultry meat or preserved poultry meat product shall be the cooked or uncooked poultry meat or poultry meat product that is cured or smoked and may contain dextrose, glucose, spices, sugar, vinegar and Class I preservatives as prescribed in the Second Schedule.

121.

Standard for canned poultry (1) Canned poultry (naming the poultry) shall be prepared from poultry meat and may contain (a) those bones or pieces of bones attached to the portion of poultry meat that is being canned; (b) broth; (c) salt; (d) gelling agents; and (e) not more than 5 per cent fat.

(2) The Broth that is used in canned poultry (naming the poultry) shall be the liquid in which the poultry meat has been cooked.

122.

Label declaration of canned poultry containing a gelling agent Canned poultry (naming the poultry) containing a gelling agent shall carry on the label a declaration indicating the presence of the gelling agent or the word jellied as an integral part of the name of the food.

123.

Standard for boneless poultry Boneless poultry (naming the poultry) shall be the canned poultry meat from which the bones and skin have been removed containing not less than 50 per cent of the named poultry meat, as determined by the official method, and may contain broth having a specific gravity of not less than 1,000 at a temperature of 50C.

124.

Standard for liquid, dried or frozen whole egg, etc.

Liquid, dried or frozen whole egg, egg-yolk, egg-white, egg-albumen or a mixture of these shall be the egg products obtained by removing the shell of wholesome fresh eggs or wholesome stored eggs and processing them, and may contain (a) salt and sugar; (b) stabilizing agent as prescribed in the Second Schedule to these regulations; (c) in case of dried whole egg, egg-yolk, egg-white and egg-albumen, 2 per cent anti-caking agent as prescribed in the Second Schedule; and (d) in the case of liquid, dried or frozen egg-white a whipping agent as prescribed in the Second Schedule.

[Issue 1] 68 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 125.

Egg products or liquid egg to be free from salmonella No person shall sell egg products or liquid eggs for use as food unless it is free from the salmonella bacteria as determined by the official method.

PART X MARINE AND FRESH WATER ANIMAL PRODUCTS 126.

Interpretation of Part For the purposes of this Part filler has the meaning assigned to it by Part VIII of these Regulations; marine and fresh water animal includes (a) fish; (b) crustaceans, molluscs, other marine invertebrates; and (c) marine mammals.

127.

Standard for fish Fish shall be the clean, whole or dressed edible and wholesome part of fish that is ordinarily used for human consumption, with or without salt or seasoning, and may contain food additives as prescribed in the Second Schedule.

128.

Standard for fish meat For the purposes of this Part fish meat shall be the clean, dressed flesh of crustaceans, molluscs, other marine invertebrates, marine mammals and marine reptiles, whether comminuted or not, with or without salt and seasoning, and may contain food additive as prescribed in the Second Schedule to these Regulations.

129.

Addition of certain substances to fish and fish meat products prohibited Fish and fish meat products shall be adulterated if any of the following substances or any substance in any one of the following classes is present therein or has been added thereto (a) any preservatives other than those prescribed in the Second Schedule, 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; (ii) benzoic acid or its salts, methyl-p-hydroxy benzoate in marinated or similar cold processed, packaged fish and meat products; and (b) food colour other than those prescribed in the Second Schedule.

130.

Standard for prepared fish or prepared fish meat Prepared fish or prepared fish meat shall be the whole or comminuted food prepared from fresh or preserved fish or fish meat respectively, may be canned or cooked, and may contain (a) in case of lobster paste and fish (caviar), food colour as prescribed in the Second Schedule; (b) in case of canned shell fish, canned spring mackerel and frozen cooked prawn (shrimp), citric acid or lemon juice; (c) in case of canned salmon, tuna, lobster, crabmeat and prawn (shrimp), calcium disodium ethylenediaminetetraacetate (calcium disodium EDTA) and sulphate as prescribed in the Second Schedule if such addition is declared on the label; 69 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (d) in the case of canned tuna, ascorbic acid; (e) in case of canned sea food, sodium hexametaphosphate and sodium acid pyrophosphate as prescribed in the Second Schedule; (f) in case of canned cod livers, canned sardines and canned kipper snacks, liquid smoke flavour if such addition is declared on the main panel of the label; (g) edible oil, vegetable broth and tomato puree if such addition is declared by name on the label; (h) a gelling agent if the label carries the word jellied as an integral part of the name; (i) salt; and (j) in case of cooked canned clams, calcium disodium ethylene diaminetetra acetate (calcium disodium EDTA) as prescribed in the Second Schedule, if such addition is declared on the label.

131.

Standard for fish binders Fish binder for use in or upon prepared fish or prepared fish meat shall be filler with any combination of salt, sugar, dextrose, glucose, spices and other seasonings.

132.

Conditions for sale of filler or fish binder No person shall sell filler or a fish binder represented for use in fish products either by label or in any advertisement without the label or advertisement carrying adequate directions for use.

133.

Limits for filler and moisture in prepared fish or fish meat (1) No person shall sell prepared fish or prepared fish meat that contains more than (a) that amount of filler, fish binder or other ingredients that is represented by 4 per cent reducing sugars, calculated as dextrose, as determined by the official method; and (b) 70 per cent moisture where such prepared fish contains filler.

(2) Notwithstanding paragraph (1), lobster paste shall not contain more than 2 per cent filler or fish binder.

134.

Standard for preserved fish or fish meat Preserved fish or preserved fish meat, other than frozen fish or frozen fish meat, shall be cooked or uncooked fish or fish meat that is dried, salted, pickled, cured or smoked and may contain dextrose, glucose, spices, sugar, vinegar and Class I preservatives as prescribed in the Second Schedule, and (a) dried fish that has been smoked or salted and cold processed, smoked and salted fish paste may contain sorbic acid or its salts; (b) smoked fish may contain a prescribed food colour; (c) packaged fish and fish 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.

135.

Conditions for sale of smoked fish or fish product in sealed container No person shall sell smoked fish or a smoked fish product packed in a container that has been sealed to exclude air unless (a) it has been heat processed after sealing at a temperature and for a time sufficient to destroy all spores of clostridium botulinum; or [Issue 1] 70 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (b) it contains not less than 9 per cent salt as determined by the official method.

136.

Standard for fish paste Fish paste shall be the paste comprising not less than 70 per cent of one or more kinds of fish that are fresh cured or smoked and may contain filler, fish binder, or monoglyceride as prescribed in the Second Schedule.

137.

Standard for oysters and other shellfish Oysters and other shellfish shall be maintained in a wholesome condition and shall have been harvested from a location that has been approved by a competent authority as free from contamination.

138.

Condition for sale of shucked oyster No person shall sell a shucked oyster that contains by volume more than 10 per cent fluid separable by draining for five minutes through a 1680 micron sieve.

PART XI MILK PRODUCTS 139.

Milk product adulterated if containing other fats Except as provided in these Regulations, a milk product that contains a fat other than milk fat shall be adulterated.

140.

Standard for milk Milk or whole milk shall be the normal mammary secretion free from colostrum, obtained from the mammary glands of a healthy cow and shall (a) contain no added water or preservatives or any other substances; and (b) conform to the following composition (i) not less than 3.25 per cent milk fat; and (ii) not less than 8.5 per cent non-fat milk solids.

141.

Standard for pasteurized milk or milk products (1) The term pasteurized when used in connection with milk or milk products shall be taken to refer to the process of heating all milk to a temperature of not less than 63C.

and not more than 65C.

and holding it at such temperature for not less than 30 minutes or for a time and at a temperature that is equivalent thereto in phosphatase destruction as determined by the official method and immediately thereafter reducing the temperature of the milk to below 4C.

(2) Pasteurized milk shall conform to the following standards (a) the standard plate count as determined by the official method shall not be more than 100,000 per millilitre; (b) the coliform count as determined by the official method shall be not more than 10 per millilitre and the faecal coliform count shall be nil per millilitre; (c) the resasurin test as determined by the official method; (d) the phosphatase test as determined by the official method shall give a reading of not more than 10 micrograms of p-nitro phenol for one litre of milk.

71 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 142.

Standard for ultra high temperature heat treated milk Ultra high temperature heat treated milk or U.H.T.

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 aseptically packaged and the heat treatment shall be such that the milk (a) passes the keeping of quality tests prescribed by the official method; (b) gives turbidity when subjected to the official method.

[L.N.

296/21979, Sch.] 143.

Standard for reduced fat milk Reduced fat milk shall be milk from which part of the milk fat has been removed and shall (a) contain not less than 2.25 per cent milk fat and not more than 3.25 per cent milk fat; and (b) not less than 8.5 per cent non-fat milk solids.

144.

Standard for skimmed milk Skimmed or skim milk shall be milk from which part of milk fat has been removed and which contains not more than 0.5 per cent milk fat and not less than 8.5 per cent milk solids.

145.

Standard for evaporated milk Evaporated milk (unsweetened condensed milk) shall be the product obtained by the partial removal of water from whole milk and (a) may contain stabilizers as prescribed in the Second Schedule; (b) shall have not less than 7.5 per cent fat and 17.5 per cent non-fat milk solids.

[L.N.

296/1979, Sch.] 146.

Standard for evaporated skimmed milk Evaporated skimmed milk (evaporated skim milk, unsweetened condensed skimmed milk) shall be the product obtained by the partial removal of water from skimmed milk; and (a) may contain stabilizers as prescribed in the Second Schedule; (b) shall have not less than 20 per cent milk solids including fat.

147.

Standard for sweetened condensed milk Sweetened condensed milk (condensed milk) shall be the product obtained by the partial removal of water only from milk with the addition of sugars, and (a) may contain stabilizers as prescribed in the Second Schedule; (b) shall have not less than 9 per cent milk fat and 22 per cent non-fat milk solids.

148.

Standard for skimmed sweetened condensed milk 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, and (a) may contain stabilizers as prescribed in the Second Schedule; (b) shall have not less than 26 per cent milk solids including fat.

[Issue 1] 72 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 149.

Standard for milk powder Whole milk powder (dried full cream milk, full cream milk powder, dry whole milk, powdered milk or powdered whole milk) shall be the product obtained by the removal of water only from milk and the adjusting of fat and milk solids, if necessary, and (a) may contain stabilizers and emulsifiers as prescribed in the Second Schedule; and (b) shall have not less than 26 per cent milk fat and not more than 5 per cent water.

150.

Standard for skimmed milk powder (1) Skimmed milk powder (skim milk powder, skimmed milk powder, dry skim milk, powdered skim milk, non-fat dry milk, dried skim milk) shall be the product obtained by the removal of water from skimmed milk.

(2) Dried skimmed milk powder with non-milk fat, skimmed milk powder shall be the product obtained by the removal of milk fat and water from milk and replacing it with (naming the appropriate designation of each aft or oil) vegetable fat or oil, retaining the appearance of skimmed milk powder.

(3) Each of the types of milk powder specified above (a) may contain stabilizers as prescribed in the Second Schedule; (b) shall have not less than 26 per cent vegetable fat or oil and not more than 5 per cent water; (c) shall be enriched with Vitamins A and D; and (d) shall include the following warning in the label: NOT FIT FOR INFANTS.

[L.N.

37/1999, s.

3.] 151.

Designation of milk or milk products For the purpose of regulations 140 to 150 of these Regulations, when milk from any source other than a cow is used for the manufacture of any of the products specified therein, such products shall be designated according to the origin of the milk, and where the milk is from two origins, the one in larger proportion shall be indicated first.

152.

Labelling and standard for flavoured milk Flavoured milk shall be labelled (naming the flavour milk) and shall be the pasteurized or sterilized liquid product made from milk, milk powder, milk fat, skim milk or skim milk powder, a flavouring preparation and a sweetening agent, and (a) may contain a food colour, a stabilizing agent as prescribed in the Second Schedule to these Regulations, and salt; and (b) shall contain not less than 3.25 per cent milk fat.

153.

Labelling and standard for flavoured skim milk Flavoured skim milk shall be labelled (naming the flavour) skim milk and shall be the product made from skim milk or skim milk powder, a flavouring preparation and a sweetening agent, and (a) may contain a food colour, a stabilizing agent as prescribed in the Second Schedule to these Regulations, and salt; and (b) shall contain not more than 0.5 per cent milk fat and not less than 8.5 per cent non-fat milk solids.

73 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 154.

Standard for chocolate drink Chocolate drink shall be the pasteurized or sterilised liquid product made from milk powder, skim milk, skim milk powder or milk fat, cocoa or chocolate and a sweetening agent, and (a) may contain added lactose, food colour, stabilising agent as prescribed in the Second Schedule to these Regulations, or salt; and (b) shall contain not less than 2 per cent milk fat.

155.

Standard for cheese (1) Cheese shall be the fresh or matured non-liquid product obtained by draining whey, after coagulation of milk, cream, skimmed or partially skimmed milk, butter milk or a combination of some or all of these products and may contain salt, seasoning, special flavouring materials, food colour, firming agent and class III preservatives as prescribed in the Second Schedule to these Regulations.

(2) For the purposes of this regulation (2) For the purposes of these Regulations, when used in relation to cheese, the expression pasteurized source means milk, skim milk, cream, reconstituted milk powder or reconstituted skim milk powder, buttermilk or a mixture thereof that has been pasteurized by being heated at a temperature of not less than 63C.

and not more than 65C.

for a period of not less than 30 minutes or for a time and temperature that is equivalent thereto in phosphatase destruction as determined by the official method and immediately thereafter reducing the temperature to below 4C.

156.

Standard for cheddar cheese Cheddar cheese shall be the cheese made from matted or milled curd of milk by the cheddar process or from milk by any other procedure that produces a finished cheese product having the same physical and chemical properties as cheese produced by the cheddar process and shall contain, on the dry basis, not less than 50 per cent milk fat.

157.

Fat content for varieties of cheese The varieties or types of cheese listed in the first column of the Fifth Schedule to these Regulations shall contain, on a dry basis, not less than the percentage of milk fat specified in relation to those varieties or types of cheese in the second column of that Schedule.

158.

Standard for skim milk cheese Skim milk cheese shall be cheese, other than cottage cheese, that contains, on a dry basis, not more than 15 per cent milk fat.

159.

Standard for cream cheese Cream cheese shall be cheese made from cream or from milk to which cream has been added, with or without further processing, and (a) may contain not more than 0.5 per cent stabilizing agent as prescribed in the Second Schedule; (b) shall contain not more than 55 per cent moisture and not less than 65 per cent milk fat on a dry basis.

160.

Standard for process cheese, etc.

(1) 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, shall be the food produced by comminuting or mixing one or more lots of cheese [Issue 1] 74 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] into a homogeneous mass with the aid of emulsifying agents as prescribed in the Second Schedule, and a sufficient degree of heat to bring about pasteurization, and (a) may contain water, solids derived from milk, food colour, seasoning, fruit, vegetable, relish, condiments, pH adjusting agent and a Class III preservative prescribed in the Second Schedule to these Regulations; (b) the finished product shall contain (i) in the case of a product manufactured from a cream cheese base with or without seasoning or condiment, not more than 55 per cent moisture, and, on the dry basis, not less than 65 per cent milk fat; (ii) in the case of a product manufactured from any variety or type of cheese specified in Part I of the Fifth Schedule of these Regulations, not more than 43 per cent moisture and on the dry basis, not less than 48 per cent milk fat; (iii) in the case of a product manufactured from any other cheese base, not more than 43 per cent moisture and on the dry basis, not less than 45 per cent milk fat.

(2) For the purposes of paragraph (1), relish means olives, dates, horse relish, pickles, pimentos, and pineapple or any combination thereof.

161.

Standard for skim milk process cheese Skim milk process cheese or skim milk processed cheese shall conform to the standard for the process cheese specified in regulation 160(1) except that it shall contain (a) not more than 55 per cent water; and (b) not more than 15 per cent milk fat on the dry basis.

162.

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 milk powder and harmless acid producing bacterial cultures, and (a) may contain milk, cream, milk powder, rennet, salt, calcium chloride, added lactose, pH adjusting agent, stabilizing agents as prescribed in the Second Schedule, relishes, fruit or vegetables; (b) shall contain not more than 80 per cent moisture.

163.

Standard for cream cottage cheese Cream cottage cheese shall be cottage cheese containing cream or a mixture of cream with milk or skim milk or both in such quantity that the final product shall contain (a) not less than 4 per cent milk fat; and (b) not more than 80 per cent moisture.

164.

Dairy products to be made from a pasteurised source (1) All dairy products used in the preparation of cottage cheese shall be from a pasteurised source.

(2) For the purposes of this regulation, pasteurised source 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 heated at a temperature of not less than 63C.

and not more than 65C.

for a period of not less than 30 minutes, or for a time and temperature that is equivalent thereto in phosphatase destruction as determined by the official method, and immediately thereafter reducing the temperature to below 4C.

75 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 165.

Restriction on sale of cottage cheese No person shall sell cottage cheese or cream cottage cheese which contains more than 10 coliforms per gram as determined by the official method.

166.

Label declaration for cheese No person shall sell any cheese unless the label carries a statement indicating the variety or type of cheese.

167.

Standard for butter Butter shall be the fatty product exclusively derived from milk and may contain any of the food colours, neutralizing salts for pH adjustment prescribed in the Second Schedule and harmless lactic acid producing bacterial cultures and shall contain (a) not less than 80 per cent milk fat; (b) not more than 2 per cent non-fat milk solids; (c) not more than 3 per cent salt; and (d) not more than 16 per cent water.

[L.N.

296/1979, Sch.] 168.

Standard for ghee Ghee (butter oil) shall be the product exclusively obtained from butter or cream and resulting from the removal of practically the entire water and solids-non-fat content, and (a) may contain antioxidants and preservatives as prescribed in the Second Schedule; (b) shall contain (i) not less than 99 per cent milk fat; (ii) not more than 1 per cent water; (iii) not more than 0.3 per cent fatty acids expressed as oleic acid; and (iv) no coliform bacteria or colouring matter.

169.

Standard for cream Cream shall be the pasteurized fatty liquid prepared from milk by separating milk constituents in such manner as to increase the milk fat content and shall contain (a) not less than 35 per cent milk fat for heavy cream, between 20 and 35 per cent milk fat for medium cream and between 10 and 20 per cent milk fat for light cream; (b) not more than 100,000 standard plate count per gram as determined by the official method; (c) not more than 10 coliform count per gram; and (d) the faecal coliform count shall be nil per gram as determined by the official method.

170.

Standard for ice-cream Ice-cream shall be the pasteurized frozen food made from ice-cream mix by freezing, may contain cocoa or chocolate syrup, fruit, nuts or confections and shall contain (a) no preservatives or more than 1 per cent by weight of the finished product of stabilizer and emulsifier as prescribed in the Second Schedule; (b) not less than 36 per cent solids; (c) not less than 10 per cent milk fat; (d) not less than 171 grams of solids per litre; [Issue 1] 76 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (e) not more than 100,000 standard plate count per gram as determined by the official method; (f) not more than 10 coliform count per gram, and the faecal coliform count shall be nil per gram as determined by the official method.

171.

Standard for dairy whip Dairy whip shall be the pasteurized frozen preparation of milk products and other food ingredients which may contain a food colour, pH adjusting agent, stabilizing agent and sequestering agent as prescribed in the Second Schedule and shall contain (a) not less than 10 per cent non-fat milk solids; (b) not more than 100,000 standard plate count per gram as determined by the official method; (c) not more than 10 coliform count per gram and the faecal coliform count shall be nil per gram as determined by the official method.

172.

Standard for milk ice Milk ice shall be the pasteurized frozen preparation of milk products and other food ingredients which may contain food colour, pH adjusting agent, stabilizing agent and sequestering agent as prescribed in the Second Schedule, and shall contain (a) no preservatives; (b) not more than 0.5 per cent by weight of the finished product of a stabiliser and an emulsifier as prescribed in the Second Schedule; (c) not less than 8 per cent milk solids and not less than 3 per cent milk fat; (d) not more than 100,000 standard plate count per gram as determined by the official method; (e) not more than 10 coliform count per gram and the faecal coliform count shall be nil per gram as determined by the official method.

173.

Standard for ice confection Ice confection shall be the pasteurized frozen preparation which may contain milk products or other food ingredients and food colour, pH adjusting agents, a stabilising agent and sequestering agent as prescribed in the Second Schedule, and shall contain (a) not more than 100,000 standard plate count per gram; (b) not more than 10 coliform count per gram and the faecal coliform count shall be nil per gram as determined by the official method.

174.

Standard for yoghurt Yoghurt shall be the coagulated milk product which has been pasteurised prior to fermentation through the action of Lactobacillus bulgaricus and Streptococcus thermophilus, from cream, concentrated or unconcentrated milk, partly skimmed milk, with or without the addition of wholly skimmed milk, skimmed milk powder, concentrated whey, whey powder, cream and sugars which may contain flavours, colours, stabilizers and pH adjusting agents as prescribed in the Second Schedule, and shall contain (a) not less than 2.25 per cent milk fat; and (b) not less than 8.5 per cent non-fat milk solids.

[L.N.

296/1979, Sch.] 77 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] PART XII NON-NUTRITIVE SWEETENERS 175.

Interpretation of Part For the purposes of this Part non-nutritive sweetener means any substance that does not have nutritive properties and that, when added to food, is capable of imparting sweetness to that food; specified non-nutritive sweetener means saccharin and its sodium, calcium, and ammonium compounds and aspartame.

[L.N.

206/1985, Sch.] 176.

Sale of food containing non-nutritive sweeteners prohibited No person shall sell any food to which a non-nutritive sweetener has been added except as prescribed by these Regulations.

177.

Restriction on sale of non-nutritive sweeteners No person shall sell as suitable for the purpose of sweetening a food any non-nutritive sweetener other than a specified non-nutritive sweetener.

178.

Labelling of food containing non-nutritive sweeteners Every food containing a non-nutritive sweetener shall be labelled in type size not smaller than 2 mm, lettering with the words CONTAINS NON-NUTRITIVE SWEETENER or CONTAINS (state the non-nutritive sweetener).

179.

Labelling of packages containing non-nutritive sweeteners Every package containing a non-nutritive sweetener sold or intended for sweetening food shall be labelled with the words NON-NUTRITIVE SWEETENER or ARTIFICIAL SWEETENER in addition to the name of the sweetener.

PART XIII FRUITS, VEGETABLES AND THEIR PRODUCTS 180.

Interpretation of Part For the purposes of this Part a sweetening ingredient means sugar, invert sugar, dextrose, glucose or glucose solids in dry or liquid form or any combination thereof; an acid ingredient means acetic, citric, fumaric, 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.

181.

Standard for canned vegetables Canned (naming the vegetable) shall be the product obtained by heat processing the named fresh vegetables after they have been properly prepared, shall be packed in hermetically sealed containers, and may contain (a) sugar, invert sugar or dextrose, in dry or liquid form; (b) salt; (c) a firming agent if so declared by name on the label; (d) other suitable ingredients other than food additives; and [Issue 1] 78 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (e) food additives, but not food colour, in which case their use shall be as prescribed in the Second Schedule.

182.

Standard for frozen vegetables Frozen (naming the vegetable) shall be the product obtained by freezing the named fresh vegetables after they have 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.

183.

Standard for canned tomatoes Canned tomatoes shall be the canned product made by heat processing properly prepared fresh ripe tomatoes, which shall contain not less than 50 per cent drained tomato as determined by official method, and may contain (a) sugar, invert sugar or dextrose, in dry form; (b) salt; (c) a firming agent prescribed in the Second Schedule; (d) citric acid; (e) spice or other seasoning.

184.

Label declaration for canned tomatoes The label of canned tomatoes shall carry a declaration of added salt and firming agent, and the name of added citric acid, sugar, invert sugar and dextrose.

185.

Standard for tomato juice Tomato juice shall be the pasteurized 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 portions have been removed and may contain salt, malic, citric or ascorbic acid and shall contain soluble tomato solid content, exclusive of added salt, not less than 5 per cent when determined by refractometer at 20C., uncorrected for acidity and read as degree Brix on the international sucrose scales.

186.

Label declaration for tomato juice The label of tomato juice shall carry a declaration of added salt.

187.

Standard for tomato paste Tomato paste shall be the product made by evaporating a portion of the water from tomato juice obtained from tomatoes or sound tomato trimmings, may contain salt, and benzoic acid not exceeding 750 p.p.m.

and shall contain not less than 25 per cent soluble tomato solids as determined by the official method.

188.

Standard for concentrated tomato paste Concentrated tomato paste shall be tomato paste containing not less than 28 per cent soluble tomato solids as determined by the official method.

[L.N.

55/1979, Sch.] 189.

Standard for tomato pulp, etc.

Tomato pulp and tomato puree shall be the heat processed products made from concentrated tomato juice from whole, ripe tomato or sound tomato trimmings and may contain salt, and benzoic acid not exceeding 750 p.p.m., and shall contain not less than 8.5 per cent and not more than 25 per cent of soluble tomato solids as determined by the official method.

79 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 190.

Label declaration for tomato paste, etc.

The label of tomato paste, tomato pulp, tomato puree or concentrated tomato paste shall carry a declaration of added salt.

191.

Standard for tomato catsup Tomato catsup, catsup, ketchup or products whose common names are variants of the world 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, may contain benzoic acid not exceeding 750 p.p.m., and shall contain (a) vinegar; (b) salt; (c) seasoning; (d) sugar, invert sugar, glucose or dextrose, in dry or liquid form; and (e) any thickening agent prescribed in the Second Schedule.

192.

Limit for mould in tomato products No person shall sell canned tomato, tomato juice or other tomato products which contains mould filaments in excess of 40 per cent of microscopic fields when examined by the official method.

193.

Standard for pickles and relishes Pickles and relishes shall be the product prepared from vegetables or fruit with salt and vinegar, and may contain (a) spices; (b) seasonings; (c) sugar, invert sugar, dextrose or glucose, in dry or liquid form; (d) any prescribed food colour; (e) a prescribed Class II preservative; (f) a prescribed firming agent; (g) polyoxyethylene (20) sorbitan monooleate in an amount not exceeding 0.05 per cent; (h) lactic acid; (i) vegetable oils; and (j) in the case of relishes and mustard pickles, a prescribed thickening agent.

194.

Standard for olives Olives shall be the plain or stuffed fruit of the olive tree, and may contain vinegar, salt, sugar, invert sugar or dextrose, in dry or liquid form, spices, seasoning, lactic acid, and in the case of ripe olives, ferrous gluconate.

195.

Standard for canned fruit Canned (naming the fruit) shall be the product prepared by heat processing the named fresh fruit after it has been properly prepared, shall be packed in hermetically sealed containers, and may contain (a) sugar, invert sugar, dextrose or glucose in dry or liquid form; (b) food additives whose use and limits shall conform to those specified in the Second Schedule to these Regulations; and [Issue 1] 80 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (c) food colours whose use and limits shall extend only to the following products Name of Canned Fruit Permitted Food Colour.

Maximum Limits Canned plum (in red or purple plums Erythrosine/ponceau 100 mg./ kg.

singly only).

4R.B or in combination.

Canned raspberries.

Erythrosine/ponceau 100 mg./kg.

singly 4R.B or in combination.

Canned fruit cocktail.

Erythrosine (to colour 100 mg./kg.

Cherries only when artificially coloured cherries are used).

Canned tropical fruit salad.

Erythrosine (to colour 100 mg./kg.

cherries only when artificially coloured cherries are used).

Canned strawberries.

Erythrosine/ponceau 100 mg./kg.

singly 4R.B or in combination.

196.

Standard for frozen fruit Frozen (naming the fruit) shall be the product obtained by freezing the named fresh fruit after it has been properly prepared and may contain (a) sugar, invert sugar, dextrose or glucose, in dry or liquid form; (b) ascorbic acid or erythorbic acid to prevent discoloration; and (c) in the case of frozen sliced apples, a firming agent, and sulphurous acid within the limits prescribed in the Second Schedule.

197.

Label declaration for canned fruit packed in syrup The label of canned or frozen fruit packed in syrup shall carry a declaration of the concentration of syrup if only sugar is used as light syrup, medium syrup and heavy syrup as measured on the Brix hydrometer within the following range Concentration of Syrup Brix Measurement light syrup.

14 or more but less than 18; medium syrup.

18 or more but less than 22; heavy syrup.

22 or more but not more than 35.

[L.N.

55/1979, Sch.] 198.

Labelling of frozen fruit packed in sugar, etc.

The label of frozen fruit packed in sugar, invert sugar, dextrose or glucose, in dry form, shall carry a declaration of each sweetening ingredient added.

199.

Labelling of frozen fruit containing added ascorbic acid The label of frozen fruit containing added ascorbic acid or erythorbic acid shall carry the statement Contains ascorbic acid to prevent discoloration, or Contains erythorbic acid to prevent discoloration.

200.

Labelling of canned or frozen fruit containing food additives The label of canned or frozen fruits shall carry a declaration of any food additives including food colours.

81 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 201.

Standard for fruit juice (Naming the fruit) shall be the juice obtained from the named fruit and may contain (a) sugar, invert sugar or dextrose, in dry form; and (b) a Class II preservative as prescribed in the Second Schedule.

202.

Fruit juice to conform to standard Notwithstanding regulation 201 the fruit juice prepared from any fruit named in any of the regulations 203 to 209 of these Regulations shall conform to the standard prescribed for that fruit juice in those regulations.

203.

Standard for apple juice Apple juice shall be the fruit juice, obtained from apples, which may contain a Class II preservative and ascorbic acid, and shall have soluble solids of not less than 10 per cent at 20C.

by refractometer method and read as degrees Brix on the international sucrose scales and shall not have titrable acidity expressed as acetic acid of more than 0.4g./kg.

204.

Standard for grape juice Grape juice shall be the fruit juice obtained from grapes and may contain citric acid, sugar, invert sugar or dextrose, in dry form, a class II preservative, and ascorbic acid, shall have soluble solids of not less than 15 per cent at 20C.

by refractometer method and read as degrees brix on the international sucrose scales, and shall not have volatile acid exceeding 0.4g./kg.

expressed as acetic acid.

205.

Standard for grapefruit juice Grapefruit juice shall be the fruit juice obtained from grapefruit and may contain sugar, invert sugar or dextrose, in dry form, and a Class II preservative, shall contain, exclusive of added sweetening agents, not less than 9 per cent of soluble solids as determined by the refractometer at 20C.

on the international sucrose scales.

206.

Standard for lemon juice Lemon juice shall be the fruit juice obtained from lemons, and shall contain not less than 6 per cent soluble lemon solids as determined by refractometer at 20C.

and read as degrees brix on the international sucrose scales, and the total titrable acidity of the lemon juice shall not be less than 4.5 per cent expressed as anhydrous citric acid.

207.

Standard for lime juice Lime juice or lime fruit juice shall be the fruit juice obtained from limes and may contain sugar, invert sugar or dextrose, in dry form, and a Class II preservative, and shall contain, exclusive of added sweetening agents, soluble solid contents of not less than 6.0 per cent as determined by refractometer at 20C.

and read as degrees brix on the international sucrose scales, and the total titrable acidity of the lime juice shall not be less than 4.5 per cent expressed as anhydrous citric acid.

208.

Standard for orange juice Orange juice shall be the fruit juice obtained from oranges and (a) shall contain, exclusive of added sweetening agent, not less than 10 per cent of soluble solids as determined by the refractometer at 20C.

on the international sucrose scales; (b) may contain sugar, invert sugar or dextrose, in dry form, and a Class I preservative as prescribed in the Second Schedule; [Issue 1] 82 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (c) may have the pulp and natural orange oil content adjusted in accordance with good manufacturing practice; and (d) may have added the natural orange juice flavour lost during processing.

209.

Standard for pineapple juice Pineapple juice shall be the fruit juice obtained from pineapple, and may contain sugar, invert sugar or dextrose in dry form, a Class II preservative and ascorbic acid, and shall contain, exclusive of sweetening agents, a minimum of 10 per cent of soluble solids as determined by the refractometer at 20C.

on the international sucrose scales.

210.

Standard for carbonated fruit juice Carbonated (naming of fruit) juice or sparkling (naming of fruit) juice shall be the named fruit juice infused with carbon dioxide under pressure.

211.

Standard for concentrated fruit juice Concentrated (naming the fruit) shall be fruit juice that has been concentrated to at least one-half of its original volume by the removal of water and may contain ascorbic acid, sugar, invert sugar or dextrose, in dry form, and a Class II preservative.

212.

Standard for jam Jam of a named fruit shall be the product obtained by processing fruit, fruit pulp, or canned fruit by boiling to a suitable consistency with water and sweetening ingredient, shall contain not less than 35 per cent of the named fruit and 65 per cent water soluble solids as estimated by the refractometer, and may contain (a) such amount of added pectin or acid ingredients as reasonably compensates for any deficiency in the natural acidity of the named fruit; (b) a prescribed pH adjusting agent as prescribed in the Second Schedule; (c) a prescribed antifoaming agent as prescribed in the Second Schedule; and (d) food colours as prescribed in the Second Schedule to these Regulations.

[L.N.

55/1979, Sch.] 213.

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 name dfruit, which has been boiled with water and a sweetening ingredient, shall contain not less than 65 per cent water soluble solids as estimated by the refractometer, and may contain (a) 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; (b) a pH adjusting agent as prescribed in the Second Schedule; (c) an antifoaming agent as prescribed in the Second Schedule; and (d) food colours as prescribed in the Second Schedule.

214.

Standard for mincemeat Mincemeat shall be the product manufactured by mixing together without heating pineapples or apples, or both pineapples and apples, dried fruits, mixed peel,sugar, suet, acetic acid and flavouring preparations and salt, and which contain soluble solids, not less than 65 per cent soluble solids.

[L.N.

296/1979, Sch.] 83 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] PART XIV ALCOHOLIC BEVERAGES 215.

Interpretation of Part For the purpose of this Part absolute alcohol means alcohol of a strength of 100 per cent strength; 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; flavouring means other domestic or imported spirits or wine; 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 substances other than alcohol and water have been removed; molasses spirit means an alcoholic distillate, obtained from sugar-cane by- products fermented by the action of yeast, from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed; small wood means wood casks or barrels of not greater than 750 litres capacity.

216.

Restriction on sale of distilled alcoholic beverage, liqueur or cordial No person shall sell a distilled alcoholic beverage, liqueur or alcoholic cordial that contains less than 37.0 per cent by volume of absolute alcohol unless the main panel of the label carries a declaration of the actual percentage by volume of absolute alcohol contained therein.

217.

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 enzyme and fermented by the action of yeast and aged for a period of not less than three years in small wood; and may contain a flavouring or caramel.

218.

Claim with respect to age of whisky 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 except where whisky has been aged in small wood for at least three years; but any period not exceeding six months during which that whisky was held in other containers may be claimed as age.

219.

Standard for Scotch whisky Scotch whisky shall be whisky distilled in Scotland as Scotch whisky for domestic consumption in accordance with the laws of the United Kingdom.

220.

Standard for Irish whiskey Irish whiskey shall be whisky distilled in Northern Ireland or in the Republic of Ireland as Irish whiskey for domestic consumption in accordance with the laws of Northern Ireland or the Republic of Ireland.

221.

Standard for Canadian whisky, etc.

Canadian whisky, Canadian rye whisky, or rye whisky shall be whisky distilled in Canada as Canadian whisky for domestic consumption in accordance with the laws of Canada.

[Issue 1] 84 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 222.

Standard for rum Rum shall be a potable alcoholic distillate obtained from sugar-cane 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 may be flavoured with fruit or other botanical substances or flavourings.

223.

Standard for gin Gin shall be the product obtained by the redistillation of suitably rectified grain or molasses spirit with or over juniper berries and may contain other aromatic botanical substances, sugar or flavouring.

224.

Standard for dry gin Dry gin shall be gin to which no sugar has been added.

225.

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 may be flavoured with fruit or other botanical substances or flavouring.

226.

Standard for Cognac brandy or Cognac Cognac 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.

227.

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 France for consumption in that country.

228.

Standard for imported brandy Imported brandy shall be a potable alcoholic distillate obtained by the distillation of wine and manufactured in accordance with the laws of the country of origin for domestic consumption and the label shall clearly indicate such country of origin.

229.

Standard for fruit brandy Fruit brandy or brandy of a named fruit shall be a potable distillate obtained by the distillation of fruit wine, a mixture of fruit wines, a mixture of wine and fruit wine, or a mixture of such distillates.

230.

Standard for liqueurs and alcoholic cordials Liqueurs and alcoholic cordials (a) shall be the products obtained by the mixing or distillation of grain spirit, brandy or other distilled spirits with or over fruit flavours, leaves or other botanical substances or their juices, or with extracts derived by infusion, percolation or maceration of such other botanical substances; (b) 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 cent of the finished product; (c) shall contain not less than 23 per cent of absolute alcohol by volume; and 85 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (d) may contain natural or artificial flavouring preparations, and colour as prescribed in the Second Schedule to these Regulations.

231.

Standard for vodka Vodka shall be the potable alcoholic beverage obtained by the treatment of grain, potato spirit or molasses spirit with charcoal so as to render the product without distinctive character, aroma or taste.

232.

Standard for wine Wine shall be the product of alcoholic fermentation of the juice of grape, may have added to it yeast, concentrated grape juice, sugar, dextrose or invert sugar, or aqueous solutions of any of these, yeast food, brandy or fruit spirit, carbon dioxide, oxygen, tartaric or citric acid, pectinase, caramel, 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 any food additives or food colours used in the course of manufacturing shall conform to the prescribed use and limits.

233.

Limit for volatile acid in wine No person shall sell wine that contains more than 0.35 per cent weight by volume of volatile acid calculated as acetic acid as determined by the official method.

234.

Standard for fruit wine Fruit wine or (naming the fruit) wine shall be the product of alcoholic fermentation of the juice of sound ripe fruit or juice of grape together with the juice of sound ripe fruit, and in all other respects shall meet the requirements of the standard for wine as prescribed by regulation 232.

235.

Standard for vermouth or flavoured wine Vermouth or (naming the flavour) wine shall be wine to which has been added bitters, aromatics or other botanical substances or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

236.

Standard for cider Cider shall be the product of the alcoholic fermentation of apple juice or a mixture of the juice of apples and pear with or without the addition of potable water, sugar or concentrated apple or pear juice (but not more than 25 per cent of the juice shall be pear juice, shall contain not less than 2.5 per cent and not more than 13 per cent absolute alcohol by volume, and 100 millilitres of cider, measured at a temperature of 20C., shall contain (a) not less than 2 grams and not more than 12 grams of total solids; (b) not more than 8 grams of sugar calculated as reducing sugars; and (c) a sugar-free extract of not less than 1.3 gram.

237.

Limit for volatile acid in cider No person shall sell cider that has more than 0.2 per cent weight by volume of volatile acid calculated as acetic acid as determined by the official method.

238.

Standard for beer, ale, stout, porter, lager beer, etc.

Beer, ale, stout, porter, lager beer and black beer shall be the product produced as a result of the alcoholic fermentation of an extract derived from barley malt or cereal grain or starch or saccharine matter and hops or hop derivatives in potable water with other suitable ingredients in such a manner as to possess the aroma, taste and character [Issue 1] 86 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] Commonly; attributed to each, may contain food additives, the use and limits of which shall conform to those prescribed in the Second Schedule to these Regulations and shall contain not less than 3.4 per cent absolute alcohol by volume.

239.

Standard for opaque beer Opaque beer shall be the potable liquid derived from the fermentation of a mash of cereal grain or vegetables or grain or vegetable products with or without addition of sucrose or honey 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 2.5 per cent of absolute alcohol by volume.

PART XV SOFT DRINKS 240.

Standard for, and labelling of, soft drinks (1) Soft drinks shall be the class of beverages made by absorbing carbon dioxide in potable water, the carbon dioxide being not less than that which will be absorbed by the beverage at a pressure of one atmosphere and at a temperature of 15.6C., may contain optional ingredients and shall contain no ethyl alcohol or only such ethyl alcohol, not in excess of 0.5 per cent of the finished beverage, as is contributed by a flavouring ingredient used.

(2) The optional ingredients that may be used in soft drinks shall be (a) nutritive sweeteners consisting of the dry or liquid form of sugar, invert sugar, dextrose, fructose, lactose, mannitol, honey, glucose syrup, sorbitol, or any combination of two or more of these; (b) flavouring preparations as prescribed in Part VI; (c) food colours as prescribed for soft drinks in the Second Schedule; (d) one or more of the food additives prescribed for soft drinks in Tables IV, VIII, X and XI set out in the Second Schedule; (e) quinine in an amount not exceeding 83 parts per million by weight of the finished soft drinks; (f) in the case of canned soft drinks, stannous chloride may be used in a quantity not exceeding 11 parts per million calculated as tin (Sn), with or without one or more of the other chemical preservatives prescribed in Table XI set out in the Second Schedule; (g) when one or more of the food additives prescribed for soft drinks in Table IV set out in the Second Schedule is used dioctyl sodium sulfosuccinate as prescribed in that Schedule may be used; and (h) caffeine, in an amount not exceeding 0.02 per cent by weight of the finished beverage; (i) sodium chloride, in an amount not exceeding 300 parts per million in the finished beverage.

(3) The name of the soft drink which is neither flavoured nor sweetened shall be soda water, club soda or soda.

(4) The name of each soft drink containing flavouring ingredients as specified in paragraph 2(b) shall be.

soda or.

soda water or.

carbonated beverage or.

soft drink, the blank being filled in with the word or words, that designate the characterising flavour, of the soft drink such as grape soda.

(5) If the soft drink is one generally designated by a particular common name, such as ginger ale or root beer, that name may be used in lieu of the name prescribed under paragraph (3) or (4).

87 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (6) For the purpose of paragraph (5) of this Regulation, a proprietary name that is commonly used by the public as the designation of a particular kind of soft drink may likewise be used in lieu of the name prescribed under paragraph (3) or (4).

(7) A soft drink containing such optional ingredient as caffeine, artificial flavouring, artificial colouring or any combination of these shall be labelled to show that fact by the label statement with.

or with.

added, the blank to be filled in with the word or words caffeine, artificial flavouring, artificial colouring or a combination of these words as appropriate.

(8) If the soft drink contains one or more of the optional ingredients set forth in Table XI in the Second Schedule to these Regulations it shall be labelled to show that fact by one of the following statements,.

added as a preservative or preserved with ., the blank being filled in with the common name of the preservative as prescribed in the Second Schedule.

(9) If the soft drink contains quinine salts the label shall bear a prominent declaration either by use of the word quinine in the name of the soft drink or by a separate declaration.

(10) Water-based flavoured drinks shall be drinks such as sport, energy or electrolyte drinks and particulated drinks and shall include carbonated and non-carbonated varieties and concentrates, products based on fruit and vegetables juices, coffee, tea and herbal based drinks and shall conform to the following (a) any presentation by use of pictorials including fruit pictorials or words such as contains fruit juice on the label of a water-based flavoured drink shall contain not less than 5 per cent but not more than 10 per cent of the fruit juice; (b) no water-based flavoured drink shall contain a declaration such as Health Drink.

[L.N.

121/1980, s.

2, L.N.

105/2010, s.

2.] PART XVI TEA 241.

Standard for tea Black tea (generally known as tea) shall be the dried leaves, leaf buds and tender stems of camellia genus, suitable for making tea as a beverage for human consumption, produced by an acceptable process and shall conform to the following standard (a) a minimum of 32 per cent of water extract; (b) between 4 and 8 per cent total ash; (c) a maximum of 1.0 per cent of acid insoluble ash; (d) a minimum of 45 per cent water soluble ash as percentage of total ash; (e) between 1 and 3 per cent of alkalinity of watersoluble ash (as KOH); and (f) a maximum of 16.5 per cent of crude fibre.

PART XVII COFFEE 242.

Standard for green coffee Green coffee, raw coffee, or unroasted coffee shall be the seed of one or more of the various species of coffea freed from most of its spermoderm.

243.

Standard for roasted coffee Roasted coffee or coffee shall be roasted green coffee and shall have (a) not more than 6 per cent total ash; and [Issue 1] 88 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (b) not less than 25 and not more than 32 per cent of aqueous extract by the prescribed method.

244.

Standard for instant or soluble coffee Instant or soluble coffee shall be the free flowing soluble coffee powder derived by dehydration or aqueous extract of freshly roasted and ground coffee having the colour, taste and flavour characteristic of coffee and shall dissolve readily in boiling water with moderate stirring, and shall contain not more than 3.5 per cent moisture and 15.0 per cent total ash, and not less than 2.8 per cent caffeine content.

245.

Restriction on sale of decaffeinated coffee No person shall sell decaffeinated coffee unless the percentage of the caffeine content removed is stated on the label and the finished product contains no ingredient other than those normally present in coffee.

PART XVIII BAKING POWDER 246.

Standard for baking powder (1) Baking powder shall be a combination of sodium or potassium bicarbonate, an acid-reacting material, may contain starch or other neutral material, an anti-caking agent as prescribed in the Second Schedule and shall yield not less than 10.0 per cent of carbon dioxide as determined by the official method.

(2) For the purpose of paragraph (1), acid-reacting material means one or any combination of the following (a) lactic acid or its salts; (b) tartaric acid or its salts; (c) acid salts of phosphoric acid; and (d) acid compounds of aluminium.

PART XIX GRAIN AND BAKERY PRODUCTS 247.

Standard for flour and wholemeal atta (1) Flour shall be the product prepared by grinding of cleaned milling grade wheat from which part of the outer layers of the grain has been removed, may contain malted wheat flour, malted barley flour in an amount not exceeding 1.0 per cent, moisture not exceeding 15 per cent and food additives the use and limits of which shall be as prescribed for this product in the Second Schedule.

(2) The flour shall, in addition to the requirements of paragraph (1), conform to natural ash content and sieving specification for the types specified below Type Natural ash content Sieving specification Patent flour 0.42 per cent maximum.

Mark one Atta.

Not less than 0.70 per cent and Not more than 0.5 per cent tails not more than 1 per cent.

on No.

32 standard wire cloth sieve.

Wholemeal Atta or whole-meal Not less than 1.50 per cent and flour.

not more than 2.0 per cent.

Straight run flour (including Not less than 0.48 per cent and Not more than 0.5 per cent tails bakers flour and household not more than 0.60 per cent.

on No.

8 Nylon cloth sieve.

flour) 89 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (3) Selfraising flour shall be a thorough mixture of straight run flour and one or more of the acid reacting substances monocalcium phosphate, sodium acid phosphate and sodium aluminium phosphate, may contain common salt and shall evolve not less than 0.4 per cent carbon dioxide when tested by the prescribed method.

(4) The wheat products named in paragraphs (1) and (2) may be fortified with creta preparata conforming to standards stipulated for it in the British Pharmacopoeia in an amount not exceeding 280 grams for every 90 kilograms of the wheat products.

248.

Standard for sooji or semolina Sooji or Semolina shall be the product prepared from cleaned wheat by the process of grinding and bolting, shall have a natural ash content of not less than 0.48 per cent and not more than 0.80 per cent, and may have the sieving specifications which is in accordance with good manufacturing practices and customer demands.

249.

Standard for enriched flour (1) Enriched flour shall be flour to which has been added thiamine, riboflavin, niacin and iron in a harmless carrier and in such amounts that one kilogram of enriched flour shall contain (a) not less than 4.5 milligrams and not more than 5.5 milligrams of thiamine; (b) not less than 2.7 milligrams and not more than 44.4 milligrams of riboflavin; (c) not less than 35.5 milligrams and not more than 44.4 milligrams of niacin or niacinamide; and (d) not less than 28.5 and not more than 36.5 milligrams of iron.

(2) Packaged wheat flour shall be fortified and conform to the food requirements specified herebelow: Nutrient Fortification Compound Recommended factory Regulatory average requirements (mg/kg) (mg/kg) Vitamin A Vitamin A plam.SD 210.53.0 Thiamine (Vitamin B1) Thiamin Mononitrate 10 55.0 15 Riboflavin (Vitamin B2) Riboflavin 632.59 Niacin (VitaminB3 ) Niacinamide 6015 40 75 Folates Folic acid 1.51.00.52.5 Pyrodoxine (Vitamin B6) Pyrodoxine 6.53.53.0 10 Cabalamine Vitamin B0.1% WS 0.0150.005 0.005 0.025 (Vitamin B ) 12 12 Iron NaFe EDTA 4010 30 50 Total iron 5010 40 60 Zinc oxide 4010 30 50 [L.N.

62/2012, s.

3.] 250.

Standard for crushed wheat or cracked wheat Crushed wheat or cracked wheat shall be the product prepared by grinding cleaned milling grade wheat without removal of any part of the wheatgrain, with granularity according to good manufacturing practices and customer requirements, and shall have (a) not more than 15.5 per cent moisture; and [Issue 1] 90 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (b) not less than 1.6 and not more than 2.4 per cent natural ash content, on moisture-free basis.

251.

Standard for corn starch Corn starch shall be starch made from maize (zea mays L.) and shall contain (a) not less than 84 per cent starch; (b) not more than 1 per cent total protein on dry basis; (c) not more than 15 per cent moisture; and (d) sulphurous acid as prescribed in the Second Schedule.

[L.N.

55/1979, Sch.] 252.

Standard for rice Rice shall be the dehulled or dehulled and polished seed of the rice plant, and may be coated with magnesium silicate and glucose.

253.

Standard for maizemeal (1) Maizemeal shall be the product prepared by grinding and bolting cleaned milling grades of maize and shall contain not more than 13.5 per cent moisture.

(2) Maizemeal shall, in addition to the requirements of paragraph (1), conform to the requirements of fibre, oil and sieving specification for the types specified below Type of Maizemeal Fibre Oil Sieving specification Maizemeal (posho) Not less than 1 per cent and not more than 3 per cent.

Fibrous maizemeal Minimum of 3 per cent on moisture-free basis.

Grade I sifted Not more than 0.7 per Not more than 3.5 per 98 per cent shall pass maizemeal.

cent on moisture- cent on moisture- through a screen free basis.

free basis.

having aperture width of 1,000 microns.

Grade II sifted Not less than 0.7 per Not more than 4.0 per 98 per cent shall pass maizemeal.

cent and not more cent on moisture- through a screen than 1.0 per cent on free basis.

having aperture moisture-free basis.

width of 1,000 microns.

Grade III granulated Not more than 2.5 per 95 per cent shall pass maizemeal.

cent on moisture- through a screen free basis.

having aperture width of 1,000 microns.

Grade IV maizemeal Not more than 3 per 90 per cent shall pass cent on moisture- through a screen free basis.

having aperture width of 1,000 microns.

Grade V fibrous meal Minimum of 3 per cent 90 per cent shall pass on moisture-free through a screen basis, minimum having aperture width of 1,000 microns.

91 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (3) Packaged dry milled maize products shall be fortified and conform to the requirements specified herebelow Nutrient Fortification Compound Recommended Regulatory factory average requirements (mg/kg) (mg/kg) Vitamin A Vitamin A plam.SD 0.50.02 0.21.0 Thiamine (Vitamin B1) Thiamin Mononitrate 4.02.01.56.0 Riboflavin (Vitamin B2) Riboflavin 3.52.01.55 Niacin (VitaminB3 ) Niacinamide 255 15 30 Folates Folic acid 1.51.00.52.5 Pyrodoxine (Vitamin B6) Pyrodoxine 5.02.52.07.5 Cabalamine (Vitamin B ) Vitamin B0.1% WS 0.0050.002 0.002 0.010 12 12 Iron NaFe EDTA 105 5 15 Total iron 205 15 30 Zinc Zinc oxide 3010 20 40 (4) The Minister may, from time to time, amend paragraph (3).

[L.N.

62/2012, s.

4.] 254.

Minimum amount of egg yolk solid specified in egg macaroni, etc.

No person shall sell macaroni, spaghetti, noodles or similar alimentary pastes as egg macaroni, egg spaghetti, egg noodles or egg alimentary pastes respectively unless they contain not less than 4 per cent egg yolk solids derived from whole egg, dried egg, frozen egg or frozen egg yolk respectively.

255.

Standard for white bread White bread shall be the product made by baking fermented dough obtained from patent flour or bakers flour and yeast, shall contain not more than 0.3 per cent of fibre calculated on moisture-free basis and may contain the following ingredients (a) edible common salt; (b) edible oils and fats; (c) milk or milk products; (d) sugars; (e) enzymes and preparations containing enzymes; (f) soya bean flour, as an improver, not exceeding two parts by weight for every hundred parts by weight of flour; (g) poppy seeds, not exceeding two parts by weight for every hundred parts by weight of flour; (h) caraway seeds, not exceeding two parts by weight for every hundred parts by weight of flour; (i) cracked wheat, not exceeding two parts by weight for every hundred parts by weight of flour; (j) oatmeal or oat grain, not exceeding two parts by weight for every hundred parts by weight of flour; [Issue 1] 92 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (k) yeast stimulating preparation containing ammonium chloride and calcium sulphate and dicalcium phosphate such that inorganic additives shall individually or severally not exceed 0.25 per cent part for every hundred parts of weight of flour; (l) propionic acid and calcium or sodium propionate not exceeding 0.3 part for every hundred parts of flour used; (m) vinegar or acetic acid; and (n) other food additives as prescribed in the Second Schedule for bread.

256.

Standard for brown bread Brown bread shall conform to all the requirements of white bread except that it shall have not less than 0.6 per cent of fibre on moisture-free basis and in regard to the types of flour for use in the making of the dough.

257.

Standard for speciality bread (1) Enriched bread shall be bread containing not less than 3 per cent of added edible fat or alternatively not less than 2 per cent of added edible fat together with one-half per cent of glycerol monostearate calculated in each case on the weight of the flour.

(2) Milk bread shall be bread containing not less than 3.6 per cent by weight of whole milk solids or skimmed milk solids calculated on the weight of the loaf.

(3) Wheat germ bread shall be the bread containing not less than 10 per cent by weight of added processed wheat germ calculated on the dry basis of the bread; and wheat germ for the purpose of this paragraph means a product of wheat milling containing not less than 23 per cent protein and not less than 6.5 per cent oil.

(4) Gluten bread shall be bread containing added gluten such that it shall have not less than 16 per cent and not more than 22 per cent of protein calculated on the dry weight of bread.

(5) High protein bread shall be bread containing 22 per cent or more of protein calculated on the dry weight of the bread.

(6) Fruit bread shall be bread made from dough which contains not less than 6 per cent of added fruit in the form of sultanas, currants, fruit peels, or any combination of these ingredients, calculated on the weight of the flour used.

(7) Malt bread shall be bread made from dough which contains not less than 6 per cent of added malt products calculated on the weight of the flour used.

PART XX FATS AND OILS 258.

General standard for vegetable fats and oils (1) Vegetable fats and oils shall be fats and oils obtained entirely from the botanical source after which they are named, shall be free from foreign and rancid odour and taste, may contain Class IV preservatives, antioxidants, antifoaming agents, a crystallization inhibitor as prescribed in the Second Schedule, colours as prescribed in the Second Schedule for the purpose of standardizing colour, flavours for the purpose of restoring natural flavour lost in processing or for the purpose of standardizing flavour, provided the added colour or flavour shall not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value.

(2) Vegetable fats and oils shall be fortified with Vitamin A in accordance with the Kenya Standard for Edible Fats and oils KS326-2:2009.

[L.N.

62/2012, s.

5.] 93 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 259.

Standard for animal fats and oils Animal fats and oils shall be fats and oils obtained entirely from animals healthy at the time of slaughter and fit for human consumption, shall be free from foreign and rancid odour and taste, and may contain Class IV preservatives and antioxidants as prescribed in the Second Schedule.

260.

Standard for olive oil Olive oil shall be the oil derived from the fruit of the olive tree (Olea europaea L.) and shall have (a) a specific gravity (20C./20C.) of not less than 0.910 and not more than 0.916; (b) a refractive index (20C.) of not less than 1.468 and not more than 1.471; (c) an iodine value (Wijs) of not less than 75 and not more than 94; (d) a saponification value of not less than 184 and not more than 196; and (e) an acid value of not more than 7 mg.

KOH/g.; and (f) unsaponifiable matter of not more than 15 g./kg.

261.

Standard for cotton seed oil Cotton seed oil shall be the oil derived from the seeds of various cultivated species of cotton (Gossypium), and shall have (a) a specific gravity (20C./20C.) of not less than 0.918 and not more than 0.926; (b) a refractive index (40C.) of not less than 1.458 and not more than 1.466; (c) an iodine value (Wijs) of not less than 99 and not more than 119; (d) a saponification value of not less than 189 and not more than 198; (e) an acid value of not more than 0.6 mg.

KOH/g.; and (f) unsaponifiable matter of not more than 15 g./kg.

262.

Standard for maize oil Maize oil or corn oil shall be the oil derived from maize germ (the embryos of Zea mays L.), and shall have (a) a specific gravity (20C./20C.) of not less than 0.917 and not more than 0.925; (b) a refractive index (40C.) of not less than 1.465 and not more than 1.468; (c) a saponification value of not less than 187 and not more than 195; (d) an iodine value (Wijs) of not less than 103 and not more than 128; (e) an acid value of not more than 4 mg.

KOH/g.; and (f) unsaponifiable matter of not more than 28 g./kg.

263.

Standard for groundnut oil Groundnut oil, peanut oil or arachis oil shall be the oil derived from groundnuts (the seeds of arachis hypogaea L.), and shall have (a) a specific gravity (20C./20C.) of not less than 0.914 and not more than 0.917; (b) a refractive index (40C.) of not less than 1.460 and not more than 1.465; (c) a saponification value of not less than 187 and not more than 196; [Issue 1] 94 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (d) an iodine value (Wijs) of not less than 80 and not more than 106; (e) an acid value of not more than 4 mg.

KOH/g.; and (f) unsaponifiable matter of not more than 10 g./kg.

264.

Standard for soya bean oil Soya bean oil or soy bean oil shall be the oil derived from soya beans (the seeds of Glycine max (L) Merr.), and shall have (a) a specific gravity (20C./20 C.) of not less than 0.919 and not more than 0.925; (b) a refractive index (40C.) of not less than 1.466 and not more than 1.470; (c) a saponification value of not less than 189 and not more than 195; (d) an iodine value (Wijs) of not less than 120 and not more than 143; (e) an acid value of not more than 0.6 mg.

KOH/g.; and (f) unsaponifiable matter of not more than 15 g./kg.

265.

Standard for sunflower seed oil Sunflower seed oil or sunflower oil shall be the oil derived from sunflower seeds (Helianthus annus L.), and shall have (a) a specific gravity (20C./20C.) of not less than 0.918 and not more than 0.923; (b) a refractive index (40C.) of not less than 1.467 and not more than 1.469; (c) a saponification value of not less than 188 and not more than 194; (d) an iodine value (Wijs) of not less than 110 and not more than 143; (e) an acid value of not more than 4 mg.

KOH/g.; and (f) unsaponifiable matter of not more than 16 g./kg.

266.

Standard for coconut oil Coconut oil shall be the oil derived from the coconut (Cocoa nucifera), and shall have (a) a specific gravity (20C./20C.) of not less than 0.917 and not more than 0.919; (b) a refractive index (40C.) of not less than 1.448 and not more than 1.449; (c) a saponification value of not less than 248 and not more than 264; (d) an iodine value (Wijs) of not less than 7 and not more than 11; (e) an acid value of not more than 14.1 mg.

KOH/g.; and (f) unsaponifiable matter of not more than 8g./kg.

267.

Standard for sesame seed oil Sesame seed oil, sesame oil, gingelly oil, benne oil, bene oil, till oil, or tillie oil shall be the oil derived from sesame seeds (Sesamum indicum L.), and shall have (a) a specific gravity (20C./20C.) of not less than 0.915 and not more than 0.923; (b) a refractive index (40C.) of not less than 1.465 and not more than 1.469; (c) a saponification value of not less than 187 and not more than 195; (d) an iodine value (Wijs) of not less than 104 and not more than 120; 95 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (e) an acid value of not more than 4 mg.

KOH/g.; and (f) unsaponifiable matter of not more than 20 g./kg.

268.

Standard for refined vegetable oil Refined vegetable oil shall have (a) an acid value of not more than 0.6 milligrams KOH/g.; and (b) a peroxide value of not more than 10 milliequivalents peroxide oxygen per gram.

269.

Standard for shortening Shortening, other than butter or lard, shall be the semi-solid food prepared from fats, oils, or a combination of fats and oils, may be processed by hydrogenation and may contain food colour, Class IV preservatives, an anti-foaming agent, stearyl monoglyceridyl citrate and other emulsifying agents, the use and limits of which shall be as prescribed in the Second Schedule.

270.

Standard for lard Lard shall be the rendered fat from fresh, clean, sound fatty tissues from swine (Sus scrofa) in good health at the time of slaughter and fit for human consumption, may contain refined lard, lard stearine and hydrogenated lard, a Class IV preservative and antioxidants, the use and limits of which shall be as prescribed in the Second Schedule, and shall have (a) a relative density (40C./water at 20C.) of not less than 0.896 and not more than 0.904; (b) a refractive index at 40C.

of not less than 1.448 and not more than 1.460; (c) a titre (C.) of not less than 32 and not more than 45; (d) a saponification value (milligram KOH per gram) of not less than 192 and not more than 203; (e) an iodine value (Wijs) of not less than 45 and not more than 70; (f) an acid value of not more than 1.3 mg.

KOH/g.; and (g) unsaponifiable matter of not more than 10 g./kg.

271.

Standard for margarine Margarine shall be a food in the form of a plastic or fluid emulsion of edible oils and fats, with water or skimmed milk or other substances, with or without the addition of colouring matter, may contain preservatives, antioxidants, emulsifying agents, the use and limits of which shall be as prescribed in the Second Schedule, vitamin A and D, and shall contain (a) not less than 80 per cent fat; and (b) not more than 16 per cent water.

272.

Standard for dripping Dripping or edible tallow shall be the product obtained by rendering the clean, sound, fatty tissues (including trimming and cutting fats), attendant muscles and bones of bovine cattle (Bos taurus), and sheep (Ovis aries), in good health at the time of slaughter and fit for human consumption, may contain refined drippings, a Class IV preservative and antioxidants, the use and limits of which shall be as prescribed in the Second Schedule, and shall have (a) a relative density (40C./water at 20C.) of not less than 0.893 and not more than 0.904; [Issue 1] 96 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (b) a refractive index at 40C.

of not less than 1.448 and not more than 1.460; (c) a titre (C.) of not less than 40 and not more than 49; (d) an iodine value (Wijs) of not less than 32 and not more than 50; and (e) unsaponifiable matter of not more than 12 g./kg.; and (f) acid value of not more than 2.5 mg.

KOH/g.

PART XXI SPICES, DRESSINGS AND SEASONINGS 273.

Standard for cloves Cloves, whole or ground, shall be the dried flavour buds of the clove plant, Eugenia caryophyllata Thumb, and shall contain (a) not more than (i) 5 per cent clove stems; (ii) 8 per cent total ash; (iii) 0.5 per cent ash insoluble in hydrochloric acid; (iv) 10 per cent crude fibre; and (b) not less than 15 per cent volatile ether extract.

274.

Standard for ginger Ginger, whole or ground, shall be the washed and dried or decorticated and dried rhizome of the ginger plant, Zingiber officinale Roscoe, and shall contain (a) not more than 12 per cent moisture; (b) on the dry basis, not less than (i) 11.4 per cent cold water extractive as determined by the official method; and (ii) 1.9 per cent ash soluble in water; and (c) may contain not more than (i) 9 per cent crude fibre; (ii) 1.1 per cent calcium, calculated as calcium oxide; (iii) 8.0 per cent total ash; and (iv) 2.3 per cent ash insoluble in hydrochloric acid.

275.

Standard for mustard Mustard, mustard powder or ground mustard shall be the powder made from mustard seed with the hulls largely removed, from which a portion of the fixed oil may be removed, and shall contain (a) not more than 1.5 per cent starch; (b) not more than 8.0 per cent ash, on the oil free basis; and (c) shall yield not less than 0.4 per cent volatile mustard oil as determined by the official method.

276.

Standard for allspice or pimento Allspice or pimento, whole or ground, shall be the dried, nearly ripe fruit of the pimento tree, Pimenta dioica L., Merrill, and shall contain not more than (a) 27.5 per cent crude fibre; 97 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (b) 4.5 per cent total ash; and (c) 0.4 per cent ash insoluble in hydrochloric acid.

277.

Standard for cinnamon Cinnamon or cassia, whole or ground, shall be the dried bark of 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 (a) 5.0 per cent ash; and (b) 2.0 per cent ash insoluble in hydrochloric acid.

278.

Standard for Ceylon cinnamon Ceylon cinnamon shall be whole cinnamon obtained exclusively from Cinnamomum zeylanicum Nees.

279.

Standard for mace Mace, whole or ground, shall be the dried arillus of Myristica fragrans Houttyn, and shall contain not more than (a) 7.0 per cent crude fibre; (b) 3.0 per cent total ash; (c) 0.5 per cent ash insoluble in hydrochloric acid; (d) non-volatile ethyl ether extract, obtained after extraction of mace with petroleum ethershall not exceed 5.0 per cent; and (e) 33 per cent non-volatile extracts with petroleum ether and ethyl ether.

280.

Standard for nutmeg Nutmeg, whole or ground, shall be the dried seed of Myristica fragrans Houttyn, may have a thin coating of lime, shall contain not less than 25.0 per cent non-volatile ether extract and shall contain not more than (a) 5.0 per cent total ash; and (b) 0.5 per cent ash insoluble in hydrochloric acid.

281.

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 (a) 8.0 per cent total ash; and (b) 1.4 per cent ash insoluble in hydrochloric acid.

282.

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 (a) 6.0 per cent crude fibre; (b) 4.0 per cent total ash; and (c) 0.2 per cent ash insoluble in hydrochloric acid.

[Issue 1] 98 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 283.

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., or other small-fruited species of Capsicum, and shall contain (a) not more than (i) 28 per cent crude fibre; (ii) 8.0 per cent total ash; (iii) 1.25 per cent ash insoluble in hydrochloric acid; and (b) not less than 15.0 per cent non-volatile ether extract.

284.

Standard for turmeric Turmeric, whole or ground, shall be the dried rhizome of Curcuma longa L.

285.

Standard for sage Sage, whole or ground, shall be the dried leaves of Slavia officinalis L., and shall contain not more than 12.0 per cent stems (excluding peticles) and other foreign material.

286.

Standard for thyme Thyme, whole or ground, shall be the dried leaves and flowering tops of Thyme vulgaris L., and shall contain not more than (a) 12.0 per cent total ash; (b) 4.0 per cent ash insoluble in hydrochloric acid.

287.

Standard for caraway seed Caraway seed shall be the dried fruit of Carum carvi L., and shall contain not more than (a) 8.0 per cent total ash; and (b) 1.5 per cent ash insoluble in hydrochloric acid.

288.

Standard for cardamom Cardamom shall be the dried seed of Elettaria cardamomum L., and shall contain not more than (a) 8.0 per cent total ash; and (b) 3.0 per cent ash insoluble in hydrochloric acid.

289.

Standard for celery seed Celery seed shall be the dried fruit of Apium graveolens L., and shall contain not more than (a) 10.0 per cent total ash; and (b) 2.0 per cent ash insoluble in hydrochloric acid.

290.

Standard for coriander seed Coriander seed shall be the dried fruit of Coriandrum sativum L., and shall contain not more than (a) 7.0 per cent total ash; and (b) 1.5 per cent ash insoluble in hydrochloric acid.

99 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 291.

Standard for dill seed Dill seed shall be the dried fruit of Anethum graveolens L., and shall contain not more than (a) 10.0 per cent total ash; and (b) 3.0 per cent ash insoluble in hydrochloric acid.

292.

Standard for mustard seed Mustard seed shall be the seed of Brassica bois, B.

hirta Moench, B.

nigra (L.) Koch, B.

juncea (L.) Czern, or seed of species closely related to B.

nigra and B.

juncea, and shall contain (a) not more than 1.5 per cent ash insoluble in hydrochloric acid; and (b) not more than 8.0 per cent total ash, on the oil-free basis.

293.

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 (a) 10.0 per cent stems and foreign material; (b) 16.0 per cent total ash; and (c) 4.5 per cent ash insoluble in hydrochloric acid.

294.

Standard for curry powder Curry powder shall be any combination of turmeric with spices and seasoning and shall contain not more than 5.0 per cent salt and may contain starch and farinaceous matter up to 15.0 per cent.

295.

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, which shall contain not less than 65.0 per cent edible vegetable oil and may contain (a) water; (b) salt; (c) a sweetening agent; (d) spice or other seasoning except turmeric or saffron; (e) citric, tartaric or lactic acid as prescribed in the Second Schedule; and (f) a sequestering agent as prescribed in the Second Schedule.

296.

Standard for French dressing French dressing shall be a combination of edible vegetable oil, and vinegar or lemon juice, which shall contain not less than 35.0 per cent vegetable oil, and may contain (a) water; (b) salt; (c) a sweetening agent; (d) spice, tomato or other seasoning; (e) an emulsifying agent as prescribed in the Second Schedule; and [Issue 1] 100 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] (f) whole egg or egg yolk, in liquid, frozen or dried form; (g) citric, tartaric, or lactic acid as prescribed in the Second Schedule; and (h) a sequestering agent as prescribed in the Second Schedule.

297.

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, and shall contain not less than 35 per cent edible vegetable oil, and may contain (a) water; (b) salt; (c) a sweetening agent; (d) spice or other seasoning; (e) an emulsifying agent as prescribed in the Second Schedule; (f) citric, tartaric or lactic acid as prescribed in the Second Schedule; and (g) a sequestering agent as prescribed in the Second Schedule.

PART XXII SALT 298.

Standard for salt Salt shall be crystalline sodium chloride and shall contain not less than 97.0 per cent of sodium chloride on moisture-free basis and not more than 0.2 per cent of matter insoluble in water.

299.

Standard for table salt or salt for general household use Table salt or salt for general household use shall contain a minimum of 50 mg.

and a maximum of 84 mg.

per kilogram of potassium iodate, the presence of which shall be declared on the label, and may contain harmless anticaking agents to secure free running properties as prescribed in the Second Schedule.

[L.N.

516/1988, s.2, L.N.

154/2009, s.

2.] 300.

Revoked by L.N.

189/1988, s.

2 PART XXIII VINEGAR 301.

Standard for vinegar Vinegar shall be the liquid obtained by the acetous fermentation of an alcoholic liquid and shall contain not less than 4.0 per cent or more than 12.3 per cent acetic acid.

302.

Mode of reference to the strength of vinegar If any reference is made by any statement, mark or device to the strength of a vinegar, the label shall carry a statement of the strength of the vinegar declared in per cent acetic acid.

303.

Standard for wine vinegar Wine vinegar shall be vinegar made from wine and may contain caramel.

304.

Standard for spirit vinegar, etc.

Spirit vinegar, alcohol vinegar, white vinegar, or grain vinegar shall be vinegar made from diluted distilled alcohol.

101 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 305.

Standard for malt vinegar Malt vinegar shall be vinegar from an infusion of malt, undistilled prior to acetous fermentation, which may contain other cereals or caramel, and shall contain, in 100 millilitres measured at a temperature of 20C., not less than (a) 1.8 grams of solids; and (b) 0.2 gram of ash.

306.

Standard for cider vinegar or apple vinegar Cider vinegar or apple vinegar shall be vinegar made from the liquid expressed from apples and may contain caramel.

307.

Standard for imitation vinegar or vinegar substitute Imitation vinegar or vinegar substitute means the product prepared by diluting acetic acid, conforming to the British Pharmacopoeia, with water, shall contain not less than 4 grams of acetic acid per 100 millilitres measured at 20C., and may contain caramel.

308.

Labelling of imitation vinegar or vinegar substitute Imitation vinegar or vinegar substitute shall be distinctly labelled IMITATION VINEGARPREPARED FROM ACETIC ACID or VINEGAR SUBSTITUTE PREPARED FROM ACETIC ACID, all letters being of the same size.

PART XXIV COCOA PRODUCTS 309.

Standard for cacao beans Cacao beans or cocoa beans shall be the seeds of the cacao tree, Theobroma cacao L., or a closely related species.

310.

Standard for cacao nibs Cacao nibs, cocoa nibs or cracked cocoa shall be the product prepared by heating and cracking cleaned, dried or cured cacao beans and removing the shell therefrom, and shall contain (a) not more than 4.0 per cent cacao shell calculated on the fat-free dry matter; and (b) not more than 0.3 per cent ash insoluble in hydrochloric acid calculated on the fat-free dry matter.

311.

Standard for chocolate Chocolate, bitter chocolate or chocolate liquor shall be the product obtained by grinding cacao nibs, shall contain not less than 50 per cent cacao butter and on the dry and fat-free basis shall contain not more than (a) 7 per cent crude fibre; (b) 8 per cent total ash; and (c) 0.4 per cent ash insoluble in hydrochloric acid.

312.

Ingredients for processing cacao products Cacao products may be processed with hydroxides, carbonates, or bicarbonates of ammonium, sodium or potassium or hydroxides or carbonates of magnesium.

[Issue 1] 102 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 313.

Restriction on the sale of cocoa products processed with hydroxides or carbonates of magnesium No person shall sell a cocoa 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 cocoa product, and without intervening written, printed or graphic matter; one of the following phrases: Processed with Alkali, Processed with (a named alkali) or Alkali Treated; and (b) the total weight of such processing agents used with each one hundred parts by weight of cocoa nibs used in the preparation of such cocoa products is not greater in neutralizing value, calculated from the respective combining weights of such processing agents, than the neutralizing value of three parts by weight of anhydrous potassium carbonate.

314.

Limits for ash for cocoa products processed with alkali The ash limits provided for cocoa products in this Part may be increased for cacao products processed with alkali as provided in regulations 310 and 311 by the amount of ash from the processing agent used.

315.

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 cent sugar and not more than 25 per cent dextrose and (a) may contain cacao butter, spices, other flavouring material, and not more than a total of 0.5 per cent of emulsifying agents prescribed for this food in the Second Schedule in the finished product; and (b) 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.

316.

Standard for milk chocolate 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 cent sugar and not more than 25 per cent dextrose and (a) may contain cacao butter, spices, other flavouring material and not more than a total of 0.5 per cent of emulsifying agents prescribed for these foods in the Second Schedule in the finished product; and (b) shall contain in the finished product not less than 12 per cent milk solids which shall be in the proportions that are normal to whole milk.

317.

Standard for cocoa Cocoa or powdered cocoa shall be chocolate from which part of the cacao butter has been removed and (a) may contain spices, flavouring materials, and not more than a total of 0.5 per cent of emulsifying agents prescribed for this food in the Second Schedule in the finished product; (b) 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; 103 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] (c) if it contains 22 per cent or more cacao butter, may be designated breakfast cocoa; and (d) if it contains less than 8 per cent cacao butter, shall be designated low fat cocoa.

318.

Standard for cocoa butter Cocoa butter or cacao butter shall be fat from sound cacao beans, obtained either before or after roasting, shall be free from foreign odour and taste and shall have (a) a refractive index (40C.) of not less than 1.456 and not more than 1.459; (b) a saponification value of not less than 188 and not more than 198; (c) an iodine value (Wijs) of not less than 33 and not more than 42; and (d) maximum free fatty acids (expressed as percentage oleic acid) 1.75.

PART XXV OFFENCES AND PENALTY 319.

Offences and Penalties Any person who contravenes the provisions of these Regulations shall be guilty of an offence and liable (a) in the case of a first offence, to a fine not exceeding two thousand shillings or to imprisonment for a term not exceeding three months or to both such fine and imprisonment; and (b) in the case of a second or subsequent offence, to a fine not exceeding four thousand shillings or to imprisonment for a term not exceeding six months, or to both such fine and imprisonment.

[L.N.

63/1986, s.

2.] 320.

Where no specifications are set out in any part of these regulations for the fortification of any food articles, but specifications have been established by the joint Food and Agricultural Organisation and World Health Organization Codex Alimentarius Commission the Specifications of the Codex Alimentarius Commision shall apply.

[L.N.

62/2012, s.6.] 321.

Labeling of fortified products shall be done in accordance with the relevant Kenyan Standard relating to nutrition.

[L.N.

62/2012, s.

6.] FIRST SCHEDULE [Regulations 2 and 11, L.N.

37/1999, s.

4.] COMMON NAMES AND ACCEPTABLE COMMON NAMES OF CERTAIN FOODS FOR PURPOSE OF REGULATION 4(B)(IV) PART I COMMON NAMES Column 1 Column 2 Item No.

Name 1 (Naming the flavour) extract, (naming the flavour) essence.

2 Artificial (naming the flavour) extract, artificial (naming the flavour) essence, imitation (naming the flavour) extract or imitation (naming the flavour) essence.

3 (Naming the flavour)flavour.

[Issue 1] 104 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FIRST SCHEDULEcontinued Column 1 Column 2 Item No.

Name 4 Artificial (naming the flavour) flavour.

5 (Naming the fruit) extract naturally fortified, (naming the fruit) essence naturally fortified, (naming the fruit) flavour naturally fortified.

6 Almond essence, almond extract, almond flavour.

7 Anise essence, anise extract, anise flavour.

8 Celery seed essence, celery seed extract, celery seed flavour.

9 Cassia essence, cassia extract, cassia cinnamon essence, cassia cinnamon extract, cassia flavour, cassia cinnamon flavour.

10 Ceylon cinnamon essence, Ceylon cinnamon extract, Ceylon cinnamon flavour.

11 Clove essence, clove extract, clove flavour.

12 Ginger essence, ginger extract, ginger flavour.

13 Lemon essence, lemon extract, lemon flavour.

14 Nutmeg essence, nutmeg extract, nutmeg flavour.

15 Orange essence, orange extract, orange flavour.

16 Peppermint essence, peppermint extract, peppermint flavour.

17 Rose essence, rose extract, rose flavour.

18 Savoury essence, savoury extract, savoury flavour.

19 Spearmint essence, spearmint extract or spearmint flavour.

20 Sweet basil essence, sweet basil extract or sweet basil flavour.

21 Sweet marjoram essence, sweet marjoram extract, sweet marjoram flavour, marjoram essence, marjoram extract or marjoram flavour.

22 Thyme essence, thyme extract, thyme flavour.

23 Vanilla essence, vanilla extract, vanilla flavour.

24 Wintergreen essence, wintergreen extract, wintergreen flavour.

25 Sugar.

26 Liquid sugar.

27 Invert sugar.

28 Liquid invert sugar.

29 Icing sugar, powdered sugar.

30 Brown sugar, yellow sugar or golden sugar.

31 Refined sugar syrup, refiners syrup or golden syrup.

32 Dextrose, dextrose monohydrate.

33 Liquid glucose, glucose syrup.

34 Glucose solids.

35 Syrup of a named source of glucose.

36 Honey.

37 Meat.

38 Meat products.

39 Prepared meat, prepared meat products.

40 Minced beef, ground beef.

41 Preserved meat, preserved meat products.

42 Sausage or sausage meat.

43 Potted meat, meat paste, meat spread.

44 Potted meat product, meat product paste, meat product spread.

45 Meat loaf, meat roll, meat lunch, luncheon meat.

105 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FIRST SCHEDULEcontinued Column 1 Column 2 Item No.

Name 46 Meat product loaf, meat and meat product loaf.

47 Meat pie.

48 Edible bonemeal.

49 Gelatine, edible gelatine.

50 Poultry.

51 Poultry meat.

52 Poultry meat products.

53 Giblets.

54 Prepared poultry meat.

55 Preserved poultry meat, preserved poultry meat products.

56 Canned (naming the poultry).

57 Boneless (naming the poultry).

58 Liquid, dried or frozen whole egg, egg-yolk, egg-white, egg-albumen.

59 Fish.

60 Fish meat.

61 Prepared fish meat.

62 Fish binder.

63 Preserved fish or preserved fish meat.

64 Shellfish.

65 Shucked oyster.

66 Milk, whole milk.

67 Pasteurized milk.

68 Ultra high temperature heat treated milk, U.H.T.

milk.

69 Reduced fat milk.

70 Skimmed milk, skim milk.

71 Evaporated milk, sweetened condensed milk.

72 Evaporated skimmed milk, evaporated skim milk, unsweetened condensed skimmed milk.

73 Sweetened condensed milk, condensed milk.

74 Skimmed sweetened condensed milk, skim sweetened condensed milk.

75 Whole milk powder, dried full cream milk, full cream milk powder, dry whole milk, powdered milk, powdered whole milk.

76 Skimmed milk powder, skim milk powder, skimmilk powder, dry skim milk, dry skimmilk, powdered skim milk, powdered skimmilk, skimmed milk powder, non-fat dry milk, dried skim milk.

77 Flavoured milk.

78 Flavoured skim milk.

79 Chocolate drink.

80 Cheese.

81 Cheddar cheese.

82 Skim milk cheese.

83 Cream cheese.

84 Process cheese, processed cheese, emulsified cheese, process cheese spread, processed cheese spread.

85 Skim milk process cheese, skim milk processed cheese.

[Issue 1] 106 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FIRST SCHEDULEcontinued Column 1 Column 2 Item No.

Name 86 Cottage cheese.

87 Cream cottage cheese.

88 Butter.

89 Ghee, butter oil.

90 Cream, heavy cream, medium cream, light cream.

91 Ice-cream.

92 Dairy whip.

93 Milk ice.

94 Ice confection.

95 Yoghurt.

96 Canned vegetables of a given name.

97 Frozen vegetables of a given name.

98 Canned tomatoes.

99 Tomato juice.

100 Tomato paste.

101 Concentrated tomato paste.

102 Tomato pulp, tomato juice.

103 Tomato catsup, catsup, ketchup, tomato sauce.

104 Pickles, relishes.

105 Olives.

106 Canned fruit of a given name.

107 Frozen fruit of a given name.

108 (Naming the fruit) juice.

109 Carbonated (naming the fruit) juice, sparkling (naming the fruit) juice.

110 Concentrate juice of a named fruit.

111 Jam of a named fruit.

112 Jelly of a named fruit.

113 Mincemeat.

114 Whisky.

115 Scotch whisky.

116 Irish whiskey.

117 Canadian whisky, Canadian rye whisky, rye whisky.

118 Rum.

119 Gin.

120 Dry gin.

121 Brandy.

122 Cognac brandy, Cognac.

123 Armagnac brandy, Armagnac.

124 Imported brandy.

125 Brandy of a named fruit.

126 Liqueurs or alcoholic cordials.

127 Vodka.

128 Wine.

129 Wine of a named fruit.

107 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FIRST SCHEDULEcontinued Column 1 Column 2 Item No.

Name 130 Vermouth, (naming the fruit) wine.

131 Cider.

132 Beer, ale, stout, porter, lager beer, black beer.

133 Opaque beer.

134 Black tea, tea.

135 Green coffee, raw coffee, unroasted coffee.

136 Roasted coffee, coffee.

137 Instant coffee, soluble coffee.

138 Decaffeinated coffee.

139 Baking powder.

140 Flour.

141 Patent flour.

142 Mark one atta.

143 Wholemeal atta, whole flour.

144 Straight run flour.

145 Bakers flour.

146 Household flour.

147 Self-raising flour.

148 Sooji or semolina.

149 Enriched flour.

150 Crushed wheat or cracked wheat.

151 Corn starch.

152 Rice.

153 Maize meal (posho).

154 Fibrous maizemeal.

155 Grade I sifted maizemeal.

156 Grade II sifted maizemeal.

157 Grade III granulated maizemeal.

158 Grade IV maizemeal.

159 Grade V fibrous meal.

160 White bread.

161 Brown bread.

162 Enriched bread.

163 Wheat germ bread.

164 Milk bread.

165 Gluten.

166 High protein bread.

167 Fruit bread.

168 Malt bread.

169 Olive oil.

170 Cotton seed oil.

171 Maize oil, corn oil.

172 Groundnut oil, peanut oil, arachis oil.

173 Soya bean oil, soy bean oil.

[Issue 1] 108 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FIRST SCHEDULEcontinued Column 1 Column 2 Item No.

Name 174 Sunflower seed oil, sunflower oil.

175 Coconut oil.

176 Refined (naming the vegetable oil).

177 Sesame seed oil, sesame oil, gingelly oil, benne oil, bene till oil, till oil, tillie oil.

178 Shortening.

179 Lard.

180 Margarine.

181 Dripping, edible tallow.

182 Cloves.

183 Ginger.

184 Mustard, mustard powder, ground mustard.

185 Marjoram.

186 Curry powder.

187 Mayonnaise, mayonnaise dressing, mayonnaise salad dressing.

188 French dressing.

189 Salad dressing.

190 Salt.

191 Table salt.

192 Vinegar.

193 Wine vinegar.

194 Spirit vinegar, alcohol vinegar, white vinegar, grain vinegar.

195 Malt vinegar.

196 Cider vinegar, apple vinegar.

197 Imitation vinegar, vinegar substitute.

198 Cacao beans, cocoa beans.

199 Cacao nibs, cocoa nibs, cracked cocoa.

200 Chocolate, bitter chocolate, chocolate liquor.

201 Sweet chocolate, sweet chocolate coating.

202 Milk chocolate, sweet milk chocolate, milk chocolate coating, sweet milk chocolate coating.

203 Cocoa, powdered cocoa, cacao, powdered cacao.

204 Cocoa butter, cacao butter.

205 Dried skimmed milk powder with non-milk fat.

PART II Column 1 Column 2 Column 3 Item No.

Common Name Foods 1 Vegetable gum.

One or more of acacia gum, agar, algin, carob bean gum, carageenan, guar gum, karaya gum, locust bean gum, cat gum, pectin, propylene glycol alignate, tragacanth gum.

2 Animal fat or oil.

One or more animal fats or oils.

3 Vegetable oil or vegetable fat.

One or more vegetable oils or fats.

4 Marine oil.

One or more marine oils.

109 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FIRST SCHEDULEcontinued Column 1 Column 2 Column 3 Item No.

Common Name Foods 5 Bleaching, maturing or dough One or more of the food additives listed in conditioning agent.

Table II in the Second Schedule.

6 Yeast food.

One or more of the food additives listed in Table XIV in the Second Schedule.

7 Glazing or polishing agent.

One or more of the food additives listed in Table VII in the Second Schedule.

8 Colour.

One or more of the colours listed in Table III in the Second Schedule.

9 Flavour.

One or more of the natural flavours.

10 Artificial flavour.

One or more of the artificial flavours.

11 Spices or seasoning.

One or more of the spices or seasonings.

12 Leavening agent.

One or more of the leavening agents.

13 Herb.

One or more of the herbs.

14 Starch.

One or more of the starches except modified starches.

15 Anti-caking agent.

One or more of the food additives listed in Table I in the Second Schedule.

16 Antioxidant.

One or more of the permitted antioxidants.

17 Emulsifier.

One or more of the food additives listed in Table IV in the Second Schedule.

18 Stabilizer.

One or more of the additives listed in Table IV in the Second Schedule.

19 Thickening agents (including modified One or more of the food additives listed in starches).

Table IV in the Second Schedule 20 Firming agent.

One or more of the food additives listed in Table VI in the Second Schedule.

21 Sequestering agent.

One or more of the food additives listed in Table XII in the Second Schedule.

SECOND SCHEDULE [L.N.

55/1979, Sch, L.N 296/1979, Sch, L.N.

206/1985, Sch, L.N.

37/1999, s .5.] Table No.

Title (i) Food additives that may be used as anti-caking agents.

(ii) Food additives that may be used as bleaching, maturing and dough conditioning agents.

(iii) Food additives that may be used as colouring agents.

(iv) Food additives that may be used as emulsifying, gelling, stabilising and thickening agents.

(v) Food additives that may be used as food enzymes.

(vi) Food additives that may be used as firming agents.

(vii) Food additives that may be used as glazing and polishing agents.

(viii) Miscellaneous food additives.

(ix) Food additives that may be used as non-nutritive sweetening agents.

(x) Food additives that may be used as pH adjusting agents, acid-reacting materials and water-correcting agents.

[Issue 1] 110 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] SECOND SCHEDULEcontinued (xi) (i) Food additives that may be used as Class I preservative.

(ii) Food additives that may be used as class II preservative.

(iii) Food additives that may be used as class III preservative.

(iv) Food additives that may be used as class IV preservative.

(xii) Food additives that may be used as sequestering agents.

(xiii) Food additives that may be used as starch modifying agents.

(xiv) Food additives that may be used as yeast foods.

111 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ilicon htiwnoitanibmoc practice.

n practice.

iroylg COLUMN III nisre Maximum Level of Useh ti manufacturing emanufacturing desuf1.0%.

2.0%.

Good manufacturing practice.

1.0%.

2.0%.

Good Good manufacturing practice.

Good manufacturing practice.

Icalcium silicate, magnesium carbonate, magnesium silicate, magnesium stearate, sdioxide or sodium aluminium silicate the total shall not exceed 1.5%.

1.0%.

2.0%.

5.0%.

Good Good manufacturing practice.

If used either singly or in combination with calcium phosphate tribasic, magnesium carbonate, magnesium silicate, magnesium stearate, silicon dioxide or sodium aluminium silicate the total shall not exceed 1.5%.

) 6 (1) (2) (3) (1) (2) (4) (5) ((1) (2) (5) (6) (3) (3) (4).

continued.

.

.

TABLE I COLUMN II.

[Regulation 26.] Permitted in or upon .powder.

cure sugar cure SECOND SCHEDULESalt (free-running) Flour salt; garlic salt; onion salt Unstandardized dry mixes Salt (free-running) Flour salt; garlic salt; onion salt Dry Unstandardized dry mixes Oil soluble annatto Icing Salt (free-running) Flour salt; garlic salt; onion salt Baking Dry Unstandardized dry mixes Icing sugar (1) (2) (3) (1) (2) (4) (5) (6) (1) (2) (5) (6) (3) (3) (4).

FOOD ADDITIVES THAT MAY BE USED AS ANTI-CAKING AGENTS COLUMN I Additive.

Calcium aluminium silicate Calcium phosphate, tribasic Calcium silicate ITEM C.1C.2C.3 Number [Issue 1] 112 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] htiwnoitanibmo aluminium silicate the ic, calcium silicate, cn um aluminium silicate iroylgn COLUMN III isre Maximum Level of Useh tiedesu1.0%.

f If used either singly or in combination with 2.0%.

Good manufacturing practice.

1.0%.

2.0%.

Good manufacturing practice.

Icalcium phosphate tribasic, calcium silicate, magnesium silicate, magnesium stearate, silicon dioxide or sodiumtotal shall not exceed 1.5%.

1.0%.

2.0%.

Good manufacturing practice.

calcium phosphate tribasmagnesium carbonate, magnesium stearate, silicon dioxide or sodithe total shall not exceed 1.5%.

(1) (2) (3) (3) (4) (1) (2) (3) (4) (1) (2) Good manufacturing practice.

.

xcept continued.e.

.

.

.

.

COLUMN II.

Permitted in or upon oducts) sugar andardized dry mixes (except when Salt (free-running) Flour salt; garlic salt; onion salt Unstandardized dry mixes Salt (free-running) except when used in preparations of meat and meat products Flour salt; garlic salt; onion salt (when used in preparations of meat and meat prUnstandardized dry mixes (except when used in preparations of meat and meat products) .Icing UnstSalt (free-running) Flour salt; garlic salt; onion salt Unstandardized dry mixes Icing sugar (1) (2) (3) (1) (2) (3) (4) (1) (2) (3) (4) SECOND SCHEDULE, TABLE I used in preparations of meat and meat products).

.

.

COLUMN I Additive oxide Calcium stearate Magnesium carbonate Magnesium silicate ITEM C.4M.1M.2 Magnesium M.3 Number 113 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ic, calcium silicate, ic, calcium silicate, ic, calcium silicate, um aluminium silicate um aluminium silicate as anhydrous sodium COLUMN III Maximum Level of Use calculated 1.0%.

2.0%.

Good manufacturing practice.

If used either singly or in combination with calcium phosphate tribasmagnesium carbonate, magnesium silicate, silicon dioxide or sodithe total shall exceed 1.5%.

1.0%.0.5%.

Good manufacturing practice.

If used either singly or in combination with calcium phosphate tribasmagnesium carbonate, magnesium silicate, silicon dioxide or sodithe total shall not exceed 1.5%.

1.0% If used either singly or in combination with calcium phosphate tribasmagnesium carbonate, magnesium silicate, magnesium stearate, silicon dioxide the total shall not exceed 1.5%.

2.0%.

Good manufacturing practice.

p.p.m.

ferrocyanide.

(1) (2) (3) (4) 0.035%.

(1) (2) (3) (4) (1) (2) (4) 5 (3) continued.

lic salt;.

.

pepper y COLUMN II.

Permitted in or upon.

Salt (free-running) Flour salt; garlic salt; onion salt Unstandardized dry mixes Icing sugar Garlic salt; onion salt Celery salt; celerUnstandardized dry mixes Icing sugar Salt (free-running) Icing sugar Dried egg products; flour salt; garonion salt Unstandardized dry mixes (free-running).

(1) (2) (3) (4) Salt (free-running) (1) (2) (3) (4) (1) (2) (3) (4) SECOND SCHEDULE, TABLE I Salt.

.

.

COLUMN I Additive.

Magnesium stearate Propylene glycol Silicon dioxide Sodium aluminium silicate Sodium ferrocyanide decahydrate.

ITEM M.4P.1S.1S.2S.3 Number [Issue 1] 114 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] practice.

ng practice.

COLUMN III flour.

Maximum Level of Use .p.m.

of flour.

manufacturing p.p.m.

of flour.

p Good manufacturiGood manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

250 p.p.m.

100 p.p.m.

of flour.

Good manufacturing practice.

200 p.p.m.

of200 p.p.m.

of flour.

Good manufacturing practice.

Good manufacturing practice.

Good Good manufacturing practice.

100Good manufacturing practice.

5,000 5,000 p.p.m.

of flour.

(1) (2) (1) (2) (1) (2) (3) (1) (2) (1) (2) (1) (2) (2) (2) 45 p.p.m.

of flour.150 p.p.m.

(1) (1).

continued .flour.

foods foods foods foods foods foods foods , MATURING AND DOUGH CONDITIONING AGENTS.

bakery bakery bakery bakery bakery bakery bakery TABLE II COLUMN II whole wheat flour whole wheat flour e wheat flour Permitted in or upon.

Bread; flour; Unstandardized Bread Unstandardized Flour; whole wheat flourBread Unstandardized Bread; flour; Unstandardized bakery foods Bread; flour; whole wheat Unstandardized Bread Unstandardized hole wheat flourBread Unstandardized Bread Unstandardized SECOND SCHEDULE(1) (2) (1) (2) (1) (2) (3) (1) (2) (1) (2) (2) (2) (2) (1) Bread; flour; wholFlour; w (1) (1).

enzyme.

.

enzyme.

.enzyme.

COLUMN I Additive.

peroxide stearoyl-2-lactylate FOOD ADDITIVES THAT MAY BE USED AS BLEACHINGAcetone peroxide Alpha amylase bacillus subtilisAmmonium persulphate Ascorbic acid Aspergillus flavus oryzaeAspergillus nigerAzodicarbonamide Benzoyl peroxide Calcium Calcium ITEM A.1A.2A.3A.4A.5A.6A.7B.1C.1C.2 Number 115 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Useturing practice.

.m.

of flour.

p.m.

of flour.

p.m.

of flour.

ufacturing practice.

p.pp.p.

90 p.p.m.

Good manufacturing practice 50 p.p.m.

100 p.p.m.

of flour.

Good manufacturing practice.

100 Good manufacturing practice.

5,000 Good manufacturing practice.

5,000 5,000 p.p.m.

of flour.

m.

calculated as sulphur dioxide.

(1) (2) (1) (2) (3) (2) (2) (2) Good manGood manufac (1) (1) (1) 500 p.p.

continued.

foods .foods foods foods.

bakery bakery bakery bakery foods; pancakes bakery COLUMN II Permitted in or upon flour; whole wheat flour.

Bread; Unstandardized Flour; whole wheat flour Bread Unstandardized Bread Unstandardized Bread Unstandardized and pancake mixes; waffles and waffle mixes.

Bread Unstandardized (1) (2) (1) (2) (3) (2) (2) (2) SECOND SCHEDULE, TABLE IIFlour; whole wheat flourFlour; whole wheat flour (1) (1) (1) Biscuit dough.

.

.

COLUMN I Additive .fumarate .(hydrochloride) persulphate stearoyl-2-lactylate stearoyl Chlorine Chlorine dioxide Potassium bromate Potassium Sodium Sodium Sodium sulphate ITEM C.3C.4C.5 1Cysteine P.1P.2S.1S.2S.3 Number [Issue 1] 116 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use Good manufacturing practice.

Good manufacturing practice.

35 p.p.m.

(1) (2) (1) alade m continued naming the fruit) naming the fruit).

b) and ( foods b) and ( TABLE III COLUMN II [L.N.

37/1999, s.

5.] Permitted in or upon jelly with pectin; liqueurs and SECOND SCHEDULEApple (or rhubarjam; bread; butter; cheese; chocolate drink; concentrated fruit juice; (naming the flavour) dairy drink; liquid, dried or frozen whole egg and egg-yolk; fig marwith pectin; ice-cream mix; ice milk mix; (naming the fruit) jam with pectin; (naming the fruit)alcoholic cordials; margarine; (naming the flavour) milk; pickles and relishes; pineapple marmalade with pectin; sherbet; shortening; smoked fish; lobster paste and fish roe (caviar); tomato catsup; marinated or similar cold processed, packaged fish and meat.

Unstandardized Apple (or rhubarjam; bread; butter; cheese; chocolate drink; concentrated fruit juice; (naming the flavour) dairy drink; fig marmalade with pectin; ice-cream mix; ice milk mix; (naming the fruit) jelly with pectin; liqueurs and alcoholic cordials; margarine; (naming the flavour) milk; pickles and relishes; pineapple marmalade with pectin; sherbet; shortening; smoked fish; lobster paste and fish roe (caviar); tomato catsup; soft drinks (1) (2) (1) - FOOD ADDITIVES THAT MAY BE USED AS COLOURING AGENTS metallic silver,.

COLUMN I Additive -carotene, charcoal, Alkanet, annatto, beet red, carbon black, chlorophyll, chlorophyll copper complex, cochineal, iron oxide, metallic aluminium,orchil, paprika, riboflavin, saffron, sandalwood, sodium and potassium chlorophyllin copper, titanium dioxide, turmeric, xanthopyll; or their colouring principles whether isolated from natural sources or produced synthetically -apo-8 carotenal, ethyl and methyl apo-8-carotenoate ITEM 12 Number 117 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use p.p.m.

p.p.m.

singly or in combination in 35 Good manufacturing practice.

Good manufacturing practice.

300 p.p.m.

singly or in combination in accordance with regulation 45.

300 accordance with regulation 45.

(1) (2) (1) (2) (2) continued naming.

drink; fig .y.naming the fruit).

foods foods b) and ( foods COLUMN II Permitted in or upon Unstandardized Ale; apple (or rhubarb) and (naming the fruit) jam; beer; brandy; bread; brown bread; butter; cheese; chocolate drink; cider vinegar; concentrated fruit juice; (naming the flavour) dairmarmalade with pectin; Hollands gin; ice-cream mix; ice milk mix; (naming the fruit) jam with pectin; light beer; liqueur and alcoholic cordials; malt vinegar; (the flavour) milk; mincemeat; pickles and relishes; pineapple marmalade with pectin; porter; gum; sherbet; smoked fish; soft drinks; lobster paste and fish roe (caviar); stout tomato catsup; whisky; wine; wine vinegar; honey wine Unstandardized Apple (or rhubarjam; bread; butter; cheese; chocolate drink; concentrated fruit juice; (naming the flavour) dairy drink; fig marmalade with pectin; ice-cream mix; ice milk mix; (naming the fruit) jelly with pectin; liqueurs and alcoholic cordials; (naming the flavour) milk; pickles and relishes; pineapple marmalade with pectin; sherbet; smoked fish, lobster paste and fish roe (caviar); tomato catsup; shortening; soft drinks Unstandardized (1) (2) (1) SECOND SCHEDULE, TABLE III (2) (2).

COLUMN I Additive.

Caramel Carmoisine, indigotine, sunset yellow FCF, tartrazine, and aluminium and calcium lakes of these colours ITEM 34 Number [Issue 1] 118 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III COLUMN III Maximum Level of Use Maximum Level of Use 100 p.p.m.

singly or in combination in accordance with regulation 45.

100 p.p.m.

singly or in combination in accordance with regulation 45.

Good manufacturing practice.

0.5%.

) 2 (1) ( (1) (2) gni mng; ai n ( continued ;ess ma dr.

eh .rc ;enc ; ice ks k cheese; relishes; fish roe (caviar); .n frvegetable or relish); i; heese; chocolate drink; GELLING, STABILISING AND THICKENING AGENTS rk; (naming the flavour) ds; porter; process ess cheese; soft drinks; et foods a th pectin; liqueurs and l cream mix; ice milk mix; ; soft drino COLUMN II - COLUMN II c TABLE IV ohc Permitted in or upon Permitted in or upon ; cheese, fruit, rm; ice-cream mix eet.

b ; el Apple (or rhubarb) and (naming the fruit) jam; bread; butter; cconcentrated fruit juice; (naming the flavour) dairy drink; fig marmalade with pectin; canned fruit products as permitted in Part XII; ice(naming the fruit) jam with pectin; (naming the fruit) jelly wialcoholic cordials; (naming the flavour) milk; pickles and relishes; pineapple marmalade with pectin; sherbet; smoked fish; lobster paste and tomato catsupUnstandardized Athe flavour) dairy drinlight beer; malt liquormilk; mustard picklecheese; process creamsalad dressing; (naming the flavour) skim milk; skim milk procstouCream cheese; cream cheese with (naming the otherice-crea ) ) 21 ( (1) (2) ( SECOND SCHEDULE, TABLE III lcium lakes of these Additive F, erythrosine, ponceau aAdditive COLUMN I COLUMN I.

.gum Brilliant blue FC4R green S aluminium and aluminium and ccoloursAcacia FOOD ADDITIVES THAT MAY BE USED AS EMULSIFYING, ITEM 5 ITEM A.1 Number Number 119 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use 0.75%.

Good manufacturing practice.

1%.

Good manufacturing practice.

1%.

Good manufacturing practice.

Good manufacturing practice.

0.5%.

0.75%.

Good manufacturing practice.

(3) (4) (1) (2) (1) (2) (1) (3) (4) (2) lishes; continued oduct loaf; oduct; eegetable.

foods foods foods .foods COLUMN II.

Permitted in or upon.

jelly with pectin; meat binder oducts in which a gelling agent is.

Sherbet Unstandardized Margarine Unstandardized Margarine Unstandardized Brawn; canned (naming the poultry); chocolate drink; cream; (naming the flavour) dairy drink; headcheese; (naming the fruit)(when sold for use in prepared meat or meat pra permitted ingredient); meat prmeat loaf; (naming the flavour) milk; mustard pickles; potted meat prprepared fish or prepared meat; process cheese; process cream cheese; r(naming the flavour) skim milk; skim process cheese Cream cheese; cream cheese with (naming the other cheese, fruit, vor relish); ice-cream; ice-cream mix; ice milk; ice milk mix Sherbet Unstandardized (4) (2) (2) (1) (2) (4) SECOND SCHEDULE, TABLE IV (3) (1) (1) (3).

.

COLUMN I Additive ic acid esters of mono mono-glycerides.

Acetylated Acetylated tartarand di-glyceridesAgar ITEM A.2A.3A.4 Number [Issue 1] 120 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] carrageenan.

d for furcelleran.

COLUMN III ribed for algin.

Maximum Level of Use as prescribed for algin.

Good manufacturing practice 0.5%.

0.75%.

Good manufacturing practice.

Good manufacturing practice.

A total of 1.5% of emulsifying agents in accordance with the relevant standards prescribed for these products.

(1) (3) (4) Same levelsSame levels as prescSame levels as prescribed for (1) (2) (2) Same levels as prescribe.

; ice lishes; continued .e ; cream; drink; french.

y.

essing; (naming the .foods.

COLUMN II listed for algin ed for carrageenan ed for furcelleran Permitted in or upon.

Ale; beer; chocolate drink(naming the flavour) dairdressing; light beer; malt liquor; (naming the flavour) milk; mustard pickles; porter; process cheese; process cream cheese; relishes; salad drflavour) skim milk; skim milk process cheese; soft drinks; stout Cottage cheese; cream cheese, cream cheese with (naming the other cheese; fruit, vegetable or relish); cream cottage cheese; ice-cream; ice-cream mixmilk; ice milk mix Sherbet Unstandardized Bread; chocolate drink; cream; (naming the flavour) dairy drink; (naming the flavour) milk; mustard pickles; process cheese; process cream cheese; r(naming the flavour) skim milk; skim milk process cheese Cocoa; milk chocolate; sweet chocolate (1) (2) (4) (1) (2) SECOND SCHEDULE, TABLE IV (3) Same foods as listed for algin Same foods as Same foods as listSame foods as list.

.

COLUMN I Additive.

.

Algin Alginic acid Ammonium alginate Ammonium carrageenan Ammonium furcelleran Ammonium salt of phosphorylated glyceride.

ITEM A.5A.6A.7A.8A.9A.10 Number 121 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] for carrageenan.

.

e.

ed for furcelleran.

COLUMN III rib practice.

prescribed for algin.

ng practice.

ng practice.

Maximum Level of Use A total of 0.5% of emulsifying agents.

0.75%.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(3) (4) (5) Same levels as Good manufacturiSame levels as prescribed (1) (2) Same levels as prescGood manufacturiGood manufacturing practiceGood manufacturing practic(1) (2) Good manufacturing Good manufacturing practice.

continued.

; ice milk; ice.

sweeteners; e.

foods for carrageenan foods foods COLUMN II ed for furcelleran dessert mixes ssert mixes Permitted in or upon .de dized foods ocess cheese; process cream cheese; dized foods Ice-cream; ice-cream mixmilk mix Sherbet Unstandardized Prskim milk process cheese Unstandardized Process cheese; process cream cheese; skim milk process cheese.

Unstandardized unstandardized dressings; pudding mixes; beverage base or mix; soft drinks and pie filling mix (1) ) standardized foods (3) (5) Essential oils; non-nutritivSame foods as listed in algin (2) Same foods as list(1(2) SECOND SCHEDULE, TABLE IV (4) UnstandarSame foods as listed UnstandarUnstandardized Unstandardized Un.

.

.

Additive.

COLUMN I carbonate citrate gluconate glycero-phosphate hypophosphate Arabinogalactan Calcium alginate Calcium carrageenan Calcium furcelleran Calcium phosphate, dibasic Calcium phosphate, tribasic ITEM A.11 C.1C.2 Calcium C.3C.4 Calcium C.5C.6 Calcium C.7 Calcium C.8 Calcium C.9C.10 Number [Issue 1] 122 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III bed for sodium carboxymethyl Maximum Level of Use cturing practice.

0.5%.

0.75%.

Good manufacturing practice.

Good manufacturing practice.

0.5%.

0.75%.

Good manufacturing practice.

Good manufacturing practice.

(2) (3) Good manufaSame levels as prescricellulose.

(1) (3) (4) (1) (1) (2) continued ; ice ; ice milk; ice .essing; (naming m milk process .e in prepared foods .foods ; malt liquors; meat COLUMN II Permitted in or upon .hen sold for usoducts in which a gelling agent is eam; ice-cream mixolate drink; cream; (naming the w Ice-crmilk mix.

Sherbet Unstandardized foods listed for sodium carboxymethyl Chocflavour) dairy drink; French dressing; (naming the flavour) milk; mustard pickles; process cheese; process cream cheese; relishes; salad drthe flavour) skim milk; skicheese; soft drinks .Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); cream cottage cheese; ice-cream; ice-cream mixmilk; ice milk mix Sherbet Unstandardized Ale; beer; brawn; canned (naming the poultry); chocolate drink; cream; (naming the flavour) dairy drink; french dressing; headcheese; (naming the fruit) jelly with pectin; light beerbinder (meat pr (1) (3) cellulose (1) (2) (4) (1) SECOND SCHEDULE, TABLE IV (2) Unstandardized foods Same (3).

Additive .cellulose.

COLUMN I.

sulphate Calcium tartrate Carob bean gum Carrageenan ITEM C.11 Calcium C.12 C.13 Carboxymethyl C.14 C.15 Number 123 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use 0.5%.

0.015%.

0.75%.

Good manufacturing practice.

.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice (3) (4) (5) cellulose.

0.1%0.1%.

(1) (2) (1) (2) Same level as prescribed for sodium carboxymethyl continuedoduct loaf;.

binder essing; (naming m milk process .meat .foods foods.pectin; COLUMN II milk.

with yl listed for sodium carboxymethyl l ocess cheese; process cream .e Permitted in or upon j ) tiurfea permitted ingredient); meat prmeat loaf; (naming the flavour) milk; mustard pickles; potted meat; potted meat product; porter; prepared fish or prepared meat; prcheese; relishes; salad drthe flavour) skim milk; skicheese; stout; soft drinksEvaporated Sherbet Unstandardized Ale; beer; light beer; malt liquor; porter; stout.

Unstandardized Brawn; canned (naming the poultry); h Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); cream cottage cheese; ice-cream; ice milk mix chocolate drink; cream; (naming the flavour) dairy drink; headcheese; (naming t(when sold for use in prepared meat products in which a gelling agent is a (2) (5) cellulose.

(1) (2) (1) SECOND SCHEDULE, TABLE IV (3) (4) Same foods asDried egg whites Dried egg whites.

COLUMN I Additive.

gum.

e.

CellulosCholic acid Desoxycholic acid Furcelleran Gelatin ITEM C.16 C.17 D.1F.1G.1 Number [Issue 1] 124 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use 0.5%.

0.75%.

Good manufacturing practice.

Good manufacturing practice.

0.5%.

0.75%.

Good manufacturing practice.

(3) (4) 0.1%.

(1) (3) (4) (2) (2) continued essing; ; ice.

s, butts and.

ess cheese; process .foods lishes; salad drfoods e COLUMN II.

Permitted in or upon .ate drink; cream; (naming the.

permitted ingredient); meat product loaf; meat loaf; (naming the flavour) milk; mustard pickles; potted meat; potted meat product; prepared fish or prepared meat, prepared hams, shoulderpicnics; process cheese; relishes; (naming the flavour) skim milk; skim milk process cheese Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); cream cottage cheese; ice milk; ice milk mix Sherbet Unstandardized Chocolflavour) dairy drink; french dressing; (naming the flavour) milk; mincemeat; mustard pickles; proccream cheese; r(naming the flavour) skim milk; skim milk process cheese; soft drinks.

Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); cream cottage cheese; ice-cream; ice-cream mixmilk; ice milk mix.

Sherbet Unstandardized (2) (4) (1) (2) (4) SECOND SCHEDULE, TABLE IV (3) Dried egg whites (3) COLUMN I Additive.

lic acid.

o gum Glycoch ITEM G.2G.3 Guar Number 125 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] fying agents in practice.

COLUMN III ibed for acacia gum.

practice.

bed for carrageenan.

Maximum Level of Use manufacturing A total of 1.5% of emulsiaccordance with the relevant standards prescribed for these products.

Good Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

0.5%.

0.75%.

Good manufacturing practice.

Same level as prescr(1) (2) (3) (4) (1) (2) (1) (3) (4) Good manufacturing Same levels as prescri (2) continued.

.

; ice e; sweet chocolate.

.

.

.

foods .foods lishes; (naming the .foods e COLUMN II .ed for carrageenan Permitted in or upon.

dized foods Cocoa; milk chocolatShortening Soft drinks Unstandardized Chocolate drink; (naming the flavour) dairy drink; French dressing; (naming the flavour) milk; mustard pickles; relishes; (naming the flavour) skim milk; salad dressing .Unstandardized Chocolate drink; (naming the flavour) dairy drink; french dressing; (naming the flavour) milk; mustard pickles; process cream cheese; rflavour) skim milk; salad dressing; skim milk process cheese Cottage cheese; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relish); cream cottage cheese; ice-cream; ice-cream mixmilk; ice milk mix Sherbet Unstandardized (1) (3) (4) (1) (2) (1) (2) (4) SECOND SCHEDULE, TABLE IVSame foods as listed for acacia gum (2) Unstandar Same foods as list (3).

.

.

Additive.

COLUMN I .cellulose methyl-cellulose.

Gum arabic Hydroxylated lecithin Irish moss gelose Karaya gum ITEM G.4H.1H.2 Hydroxypropyl H.3 Hydroxypropyl I.1K.1 Number [Issue 1] 126 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] ds bean gum.

practice.

practice.

COLUMN III ontent.

g practice.

Maximum Level of Use manufacturing manufacturing 1%.

8.0% (except that the total combined mono and di-glycerides and lactylated mono and di-glycerides shall not exceed 20.0% of the shortening).

8.0% of the fat cA total of 0.5% of emulsifying agents in accordance with relevant standarprescribed for these products A total of 0.5% of emulsifying agents.

0.75%.

Good Good Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(1) (2) (3) (2) (3) (5) (6) (7) (1) (2) Good manufacturinGood manufacturing practice.

(4) Same levels as prescribed for carob lishes; continued e .; ice milk; ice .ob bean gum.

.foods foods COLUMN II.

Permitted in or upon .; french dressing; light beer; Margarine Shortening Unstandardized foods Bread; chocolate drink; cream; (naming the flavour) milk; mustard pickles; process cheese; process cream cheese; r(naming the flavour) skim milk; skim milk process cheese; soft drinks Cocoa; milk chocolate; sweet chocolate .Ice-cream; ice-cream mixmilk mix.

Sherbet Margarine Shortening Unstandardized Ale beerporter; malt liquor; process cheese; process cream cheese; salad dressing; skim milk process cheese; soft drinks; stout Unstandardized (1) (2) (3) (1) (2) (3) (7) (1) (2) SECOND SCHEDULE, TABLE IV Unstandardized foods (4) (5) (6) Same foods as listed for car.

.

Additive.

COLUMN I.

Lactylated mono and diglycerides Lactylic esters of fatty acids Lecithin Locust bean gum Methylcellulose ITEM L.1L.2L.3L.4M.1 Number 127 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] actice.

COLUMN III turing pr Maximum Level of Use ing practice Good manufacturing practice.

A total of 1.5% of emulsifying agents in accordance with the relevant standards prescribed for these products.

A total of 0.5% of emulsifying agents.

0.75%.

Good manufacturing practice.

Good manufacturing practice.

A total of 1.5% of emulsifying agents in accordance with the relevant standards prescribed for these products.

A total of 0.5% of emulsifying agents.

0.75%.

Good manufacturing practice.

Good manufacturing practice.

0.5%.

Goods manufac (1) (2) (3) (4) (5) (1) (2) (3) (4) (5) (1) (3) 0.1%.

Good manufactur (2).

.

continued .egetable ; ice milk; ice .; ice milk; ice.

.foods foods foods COLUMN II.

Permitted in or upon .cheese; process cream cheese; standardized foods Bread; cream; margarine; process cheese; process cream cheese; skim milk process cheese; fish paste; shortening Cocoa; milk chocolate; sweet chocolate .Ice-cream; ice-cream mixmilk mix Sherbet Unstandardized Bread; cream; margarine process cheese; process cream cheese; skim milk process cheese; soft drinks; shortening Cocoa; milk chocolate; sweet chocolate Ice-cream; ice-cream mixmilk mix Sherbet Unstandardized Process skim milk process cheese.

Cream cheese; cream cheese with (naming the other cheese, fruit, vor relish) Unstandardized (1) (2) (3) (5) (1) (2) (3) (5) (1) (2) SECOND SCHEDULE, TABLE IVUn (4) (4) (3) Dried egg whites.

COLUMN I Additive.

.

gum Methyl ethyl cellulose Mono-glycerides Mono and di-glycerides Ox bile extract ITEM M.2M.3M.4O.1 Oat O.2 Number [Issue 1] 128 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] these ds prescribed fored, the total shall not COLUMN III acturing practice.

Maximum Level of Use manuf Good manufacturing practice.

0.5%.

0.75%.

Good manufacturing practice.

Good 0.5%.

Good manufacturing practice.

of 1.5% of emulsifying agents in accordance 0.1%.

If polyoxyethylene (20) sorbitan tristearate is also usexceed 0.1%.

0.1%.

(1) (3) (4) (1) (2) (3) A total with the relevant standarproducts.

(1) (2) (2) continued.

naming the fruit) essing; (naming ; ice milk; ice .; ice milk; ice.

.

b) and (ink; cream; (naming the naming the fruit) jelly; tard pickles; pinapple h) foods foods COLUMN II.

Permitted in or upon naming the flavour) milk; lishes; salad dr.

e drinks Apple (or rhubarjam; chocolate drflavour) dairy drink; fig marmalade; fig marmalade with pectin; french dressing; (naming the fruit) jam; (naming the fruit) jam with pectin; ((naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; (mincemeat; musmarmalade; pineapple marmalade with pectin; rthe flavour) skim milk; soft drinks; sour cream .Ice-cream; ice-cream mixmilk mix; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relisSherbet Unstandardized Soft Margarine Unstandardized Ice-cream; ice-cream mixmilk mix; sherbet Unstandardized frozen desserts (1) (2) (4) (1) (3) (1) (2) SECOND SCHEDULE, TABLE IV (3) (2) Milk chocolate; sweet chocolate.

s.

.

COLUMN I Additive.

Pectin Polyglycerol esters of fatty acid Polyglycerol esters of interesterified castor oil fatty acids Polyoxyethylene (20) sorbitan monooleate; polysorbate 80 ITEM P.1P.2P.3P.4 Number 129 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ) sorbitan 2 singly or in age.

If sorbitan monostearate polysorbate 60 does not re COLUMN III vebeh Maximum Level of Use tfo % p.p.m.

500.05%.

.is also used the total shall not exceed 0.05% of the beverage.

0.1%.

If polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (tristearate or sorbitan monostearate, either singly or in combination is also used, total shall not exceed 0.4%.

0.05%.

If polyoxyethylene (20) sorbitan monostearate, polyoxyethylene, either singly or in combination is also used, the total shall not exceed 0.4%.

0.5% of the finished cake icing.

If polyoxyethylene (20) sorbitan monostearate, or sorbitan monostearate, eithercombination is also used, the total shall not exceed 0.5% of the finished cake icing.

10 0.1%.

0.1%.

If polyoxyethylene (20) sorbitan tristearate, sorbitan monostearate or polyoxyethylene (20) sorbitan mono-oleate either singly or in combination is also used, the total shall not exceed 0.4%, except that in the case of whipped vegetable oil topping a combination of polysorbate 60 and sorbitan monostearate may be used in excess of 0.4%, if the amount of the exceed 0.77% and the amount of sorbitan monostearate does not exceed 0.27% of the whipped vegetable oil topping.

0 ) 4 ( (5) (6) (7) (8) (1) (3) (9) continued.

.

.

COLUMN II relishes .cream Permitted in or upon and drinks.

Pickles Imitation dry cream mix Whipped vegetable oil topping and shortening .Cake icing; cake icing mix Salt Whipped Imitation dry cream mix; vegetable oil creaming agent; whipped vegetable oil topping; vegetable oil topping mix and shortening.

(4) Soft (5) (6) (7) (1) SECOND SCHEDULE, TABLE IV (3) (8) (9).

COLUMN I Additive Polyoxyethylene (20) sorbitan monostearate; polysorbate 60 ITEM P.5 Number [Issue 1] 130 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] ed, the total shall not hylene (20) sorbitan COLUMN III tearate is also used, the total Maximum Level of Use dry weight basis.

If polyoxyethylene a ng.

on 0.5% (20) sorbitan trisshall not exceed 0.5% on a dry weight basis.

0.5% on a dry weight basis.

If sorbitan monostearate is also usexceed 0.7% on a dry weight basis.

0.5%.

If sorbitan monostearate is also used, the total shall not exceed 1.0%.

0.5% of the finished cake icing.

If sorbitan monostearate or polyoxyetmonooleate either singly or in combination is also used the total shall not exceed 0.5% of cake ici0.5% on a dry weight.

0.05% of the beverage.

If sorbitan monostearate is also used the total shall not exceed 0.05% of the beverage.

0.1%.

0.3%.

0.5%.

0.1%.

If polyoxyethylene (20) sorbitan monooleate is also used, the total shall not exceed 0.1%.

0.1%.

(2) (4) (5) (6) (7) (8) (2) (3) (3) (9) (10) 0.25%.

(1).

continued coatings.

.; ice milk; ice.

self-basting of.

confectionery dressings COLUMN II mixes.

Permitted in or upon .cake Cakes Cakes; Unstandardized Cake icing; cake icing mix Pudding; pipe filling Soft drinks Sour cream substitute Unstandardized Fat base formulation forpoultry by injection Chocolate drink; (naming the flavour) dairy drink; (naming the flavour) milk; (naming the flavour) skim milk Ice-cream; ice-cream mixmilk mix; sherbet Unstandardized frozen desserts (4) (5) (6) (7) (8) (1) (2) (3) SECOND SCHEDULE, TABLE IV (2) (3) (9) (10) (20) sorbitan Additive e COLUMN Ine.

lyhteyxoyl tristearate oP ITEM P.6 Number 131 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ed, the total shall not r carrageenan.

ed for furcelleran.

COLUMN III ib dry weight basis.

If polyoxyethylene escribed for algin.

ring practice.

Maximum Level of Use a on 0.3% (20) sorbitan monostearate is also used, the total shall not exceed 0.5% on a dry weight basis.

0.5%.

If sorbitan monostearate is also used the total shall not exceed 1.0%.

0.05% of the beverage.

If sorbitan monostearate is also usexceed 0.05% of the beverage.

0.4%.

If polyoxyethylene (20) sorbitan monostearate, sorbitan monostearate or polyoxyethylene (20) sorbitan monooleate, either singly or in combination is also used, the total shall not exceed 0.4%.

0.4%.

0.4%.

(4) (5) (6) (7) (1) (2) Same levels as prSame levels as prescribed foGood manufactuGood manufacturing practice.

Same levels as prescrGood manufacturing practice.

.

continued coatings.

foods.

confectionery bakery.

COLUMN II .ed for carrageenan ted for furcelleran Permitted in or upon.

listed for algin Cakes Unstandardized Soft drinks Imitation dry cream mix; vegetable oil creaming agent; whipped vegetable oil topping; vegetable oil topping mix and shortening .Shortening Unstandardized (5) (6) (7) (1) milk process cheese ocess cheese; process cream cheese; skim milk process cheese SECOND SCHEDULE, TABLE IV (4) (2) Same foods asSame foods as listUnstandardized foods Process cheese; process cream cheese; skim Same foods as lisPr.

.

.dibasic.

COLUMN I Additive phosphate, Polyoxyethylene (8) stearate Potassium alginate Potassium carrageenan Potassium chloride Potassium citrate Potassium furcelleran ITEM P.7P.8P.9P.10 P.11 P.12 P.13 Potassium Number [Issue 1] 132 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III prescribed for algin.

Maximum Level of Use Good manufacturing practice.

0.5%.

0.75%.

Good manufacturing practice.

2%.

Good manufacturing practice.

Same levels as 15 p.p.m.

Good manufacturing practice.

(1) (3) (4) methylcellulose.

(2) (1) (2) (1) (2) Same levels as prescribed for hydroxypropyl (1) Good manufacturing practice.

Good manufacturing practice.

lishes; continuedocess e.

; ice milk; ice .essing; (naming m milk process.

h) foods foods listed for algin COLUMN II.

Permitted in or upon essing; skim milk process cheese;.

beer; french dressing; light beer; malt Ale; liquor; mustard pickles; porter; prcheese; process cream cheese; rsalad drsoft drinks; stout Cottage cheese; cream cottage cheese; ice-cream; ice-cream mixmilk mix; cream cheese; cream cheese with (naming the other cheese, fruit, vegetable or relisSherbet Unstandardized Margarine Unstandardized Same foods asCoarse crystal salt Chocolate drink; cream (naming the flavour) dairy drink; french dressing; (naming the flavour) milk; mustard pickles; process cheese; process cream cheese; relishes; salad drthe flavour) skim milk; skicheese; shortening; soft drinks (1) (2) (4) methylcellulose.

(2) ocess cheese; process cream cheese; skim milk process cheese (1) (2) ocess cheese; process cream cheese; skim milk process cheese (1) (3) Same foods as listed for hydroxypropyl (1) Pr Pr SECOND SCHEDULE, TABLE IV rs.

.

.

cellulose .phosphate COLUMN I Additive pyrophosphate acid aluminium carboxymethyl Propylene glycol alginate Propylene glycol ether of methylcellulose .Propylene glycol monofatty acid esteSodium alginate ITEM P.14 P.15 P.16 S.1 Sodium S.2S.3 Sodium S.4 Sodium Number 133 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] lleran.

for carrageenan.

COLUMN III Maximum Level of Use total stabilizer in finished product.

of p.p.m.

0.5%.

0.75%.

Good manufacturing practice.

Good manufacturing practice.

0.1% 0.5%.

0.75%.

300 Good manufacturing practice.

0.5%.

0.75%.

Good manufacturing practice.

(3) (4) Same levels as prescribed carboxymethyl cellulose.

(1) (2) (4) (5) Same levels as prescribed for furce(1) (3) (4) (2) Same levels as prescribed for sodium (3) Good manufacturing practice.

(2) continued.

; ice milk; ice , ice milk; ice .; ice milk; ice .s cheese; process.

odium carboxymethyl furcelleran .lishes; skim milk foods for carrageenan.efoods COLUMN II milk.

Permitted in or upon.

drinks heese; process cream cheese; skim foods as listed for socess cheese; process cream cheese; cstard pickles; proces Cottage cheese; cream cottage cheese; ice-cream; ice-cream mixmilk mix.

Sherbet Unstandardized Prskim milk process cheese.

Evaporated Ice-cream; ice-cream mixmilk mix.

Sherbet Soft Mucream cheese; rprocess cheese; soft drinks Ice-cream; ice-cream mixmilk mix Sherbet Unstandardized (2) (4) cellulose.

(1) (3) milk process cheese (1) (2) (4) SECOND SCHEDULE, TABLE IV (3) Same foods as listed Same (2) (4) (5) Same foods as listed for Process (3).

.

.

Additive glycolate.

COLUMN I cellulose citrate gluconate hexametaphosphate Sodium carrageenan Sodium furcelleran ITEM S.5S.6 Sodium S.7 Sodium S.8S.9 Sodium S.10 Sodium Number [Issue 1] 134 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use total stabilizer in finished product.

of 0.1%.

0.0125%.

Good manufacturing practice.

0.5%.

0.1% Good manufacturing practice.

Good manufacturing practice Good manufacturing practice Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(1) (2) (1) (2) (4) (1) (2) (1) (2) (1) (2) (1) (2) (3) Good manufacturing practice.

.

ites.

h continued.

ess cheese; process.

.lishes; (naming the .foods foods foods foods.

e COLUMN II milk Permitted in or upon cheese; process cream cheese; skim Egg white solids Frozen egg whites; liquid egg wChocolate drink; (naming the flavour) dairy drink; (naming the flavour) milk; mustard pickles; proccream cheese; rflavour) skim milk; skim milk process cheese Cottage cheese; cream cottage cheese Evaporated Unstandardized Process cheese; process cream cheese; skim milk process cheese Unstandardized Process cheese; process cream cheese; skim milk process cheese Unstandardized Process cheese; process cream cheese; skim milk process cheese Unstandardized foodsProcess cheese; process cream cheese; skim milk process cheese Unstandardized SECOND SCHEDULE, IV(1) ) ) milk process cheese (1) (2) (2) (4) (1(2) (1(2) (1) (2) (1) (2) (3) Process.

.

.

.

.ic tetra-basic dibasic monobasic tribastartrate COLUMN I Additive.

phosphate, phosphate, phosphate, potassium pyrophosphate, tartrate Sodium lauryl sulphate ITEM S.11 S.12 Sodium S.13 Sodium S.14 Sodium S.15 Sodium S.16 Sodium S.17 Sodium Number 135 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] n xyethylene a ngly or in t oi iy weight bros ) 02 (ed, the total shall not enel ed, the total shall not yhte COLUMN III yxoyl Maximum Level of Use op ng.

fI.

% 00.4%.

If polyoxyethylene (20) sorbitan tristearate, polysorbate 60 or poly(20) sorbitan monooleate, either scombination is also used, the total shall not exceed 0.4%, except that in the case of whipped vegetable oil topping a combination of sorbitan monostearate and polysorbate 60 may be used in excess of 0.4%, if the amount of sorbitan monostearate does not exceed 0.27 % and the amount of polysorbate 60 does not exceed 0.77% of the weight of the whipped vegetable oil topping.

0.6% on a dry weight basis.

If polyethylene (20) sorbitan monostearate is also used, the total shall not exceed 0.7% on drbasis.

.monostearate is also usexceed 1.0%.

If polyoxyethylene (20) sorbitan tristearate is also usexceed 1.0%.

0.5% of the finished cake icing.

If polyoxyethylene (20) sorbitan monooleate or polyoxyethylene (20) sorbitan monostearate, either singly or in combination is also used, the total shall not exceed 0.5% of the finished cake ici 1 ) (1) (2) 3 (4) 0.1%.

1%.

(.

continued coatings.

e oil creaming agent; .confectionery COLUMN II.

Permitted in or upon.

Imitation dry cream mix; margarine; shortening; vegetablwhipped vegetable oil topping; vegetable oil topping mix Cake; cake mix Unstandardized Cake icing, cake icing mix Dried egg whites Margarine (1) (2) (3) (4) SECOND SCHEDULE, TABLE IV.

.

COLUMN I Additive monopalmitate Sodium taurocholate Sorbitan monostearate ITEM S.18 S.19 Sorbitan S.20 Number [Issue 1] 136 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] ne (20) so used, the total shall COLUMN III Maximum Level of Use cturing practice.

uring practice.

0.05% of the beverage.

If polyoxyethylene (20) sorbitan monooleate is also used, the total shall not exceed 0.05% of the beverage.

If polyoxyethylene (20) sorbitan monostearate is also used, the total shall not exceed 0.05% of the beverage.

If polyoxyethylesorbitan tristearate is alnot exceed 0.05% of the beverage.

.m.

Good manufacturing practice.

0.5%.

0.75%.

Good manufacturing practice.

(5) (1) (4) 25%.

Good manufa1%.

1%.

0.1%.

200 p.p (2) (3) 0.Good manufact continued egetable.

.

.

foods.

COLUMN II.

Permitted in or upon .essing; relishes; skim milk.

.

Beverage base or mix French dressing; mustard pickles; process cheese; process cream cheese; salad drprocess cheese; soft drinks Cottage cheese; cream cheese with (naming the other cheese, fruit, vor relish); cream cottage cheese; ice cream; ice-cream mix; ice milk; ice milk mix .Sherbet Unstandardized (5) (1) (2) (4) Egg whites SECOND SCHEDULE, TABLE IV Shortening Margarine Margarine .Dried egg white Honey wine; wine (3) Unstandardized foods.

.

COLUMN I Additive.

.

tristearate Stearyl monoglyceridyl citrate Sucrose esters of fatty acids (including sucroglycerides) .Taurocholic acid Tannic acid Tragacanth gum Triethyl citrate Xanthan gum ITEM S.21 S.22 Sorbitan S.23 T.1T.2T.3T.4X.1 Number 137 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use anufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(a) (b) (c) (a) (b) (a) (b) Good mGood manufacturing practice.

(1) (2) (1) (2) (3) (1) (2) 20 p.p.m.

Good manufacturing practice.

.

.

.

.s continued foods.

bakery.

.

TABLE V COLUMN II.

Permitted in or upon Ale, beer, light beer, bread; malt liquor; porter; stout Production of dextrose; high conversion syrup from starch .Unstandardized Ale; beer; light beer; porter; stout; malt liquor; bread; flour; whole wheat flour .High conversion syrups from starch; chocolate syrups Ale; beer; light beer; porter; malt liquor; stout Cooked cereals; chocolate syrups; high conversion syrups from starch , colby, granular, Swiss, and washed Ale; beer; light beer; malt liquor; porter; stout .Frozen meat cuts; meat tenderisers; pumping pickle employed in the curing of beef cuts; sugar wafers; waffles; pancakes .(a) (b) (c) (a) (b) (a) (b) Ale; beer; light beer; porter; stout Frozen meat cuts; meat tenderizer SECOND SCHEDULE (1) (2) (1) (2) (3) curd cheese (1) (2) CheddarLiquid coffee concentrate.

.

oup group FOOD ADDITIVES THAT MAY BE USED AS FOOD ENZYMES grgroup.

niger pergillus niger Additive s COLUMN I AspergillusA .AspergillusAspergillus flavus oryzaeBacillus subtilis from from from from group .from e.

Bromelain (1) (2) (3) Ficin ITEM B.1C.1 Carbohydrase: C.2 Catalase C.3 CellulasF.1 Number [Issue 1] 138 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] practice.

COLUMN III Maximum Level of Useufacturing practice.

manufacturing man Good Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

od manufacturing practice.

Good manufacturing practice.

GoGood manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good Good manufacturing practice.

Good manufacturing practice.

(b) (a) (b) (2) (1) (2) (2) (3) (4) (1) (a) (2) Good manufacturing practice.

(1) Good manufacturing practice.

Good manufacturing practice.

(1).

continued.

.

foods foods foods.

.bakery ozen meat cuts; bakery .bakery cheese.

COLUMN II .; beer; frers; porter; stout Permitted in or upon erages; meat cuts; meat ers; pumping pickle employed in cottage ; soft drinks Bread Unstandardized Ale beerlight beer; malt liquor; meat tenderizUnstandardized Confectionery Unstandardized Ale; beer; light beer; malt liquor; porter; stout .Malt bevtenderisthe curing of beef cuts .Cheese; Instant cereals Ale; beer; light beer; malt liquor; porter; stout .Defatted soya flour (b) (a) (b) (a) sugar syrups (1) ) ) (1) (2) Cooked cereals; dried egg whites; (2) Wine (1) (2) (3) (4) (1 SECOND SCHEDULE, TABLE VEgg whites (2 oup.

gr COLUMN I Additive .Aspergillus nigerAspergillus flavus oryzae .from from group.

Glucose oxidase-catalase Invertase Pancreatin Papain Pepsin (1) (2) ITEM G.1I.1P.1P.2P.3 Pectinase P.4P.5 Protease: Number 139 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] actice.

COLUMN III facturing practice.

COLUMN III ng practice.

Maximum Level of UseMaximum Level of Use Good manufacturing practice.

Good manufacturing practice.

manu (a) (b) Good Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

0.026% calculated as calcium.

Good manufacturing practice.

0.026% calculated as calcium.

Good manufacturing practice.

(3) (2) (1) (2) (1) (2) (1) (2) (1) (2) (1) Good manufacturiGood manufacturing pr.

continued foods.

.les; frozen sliced.

bakery.

.cheese foods foods foods cheese foods.

COLUMN II TABLE VI COLUMN II relishes Permitted in or upon cottage Permitted in or upon cottage Ale; beer; light beer; malt liquor; porter; stout Unstandardized dized foods (a) (b) Cheese; Unstandardized Canned crabmeat; lobster; salmon; shrimp and tuna; pickles and relishes Unstandardized Pickles and Unstandardized Tomatoes; canned apples; canned vegetables; frozen apples Cheese; Tomatoes; canned apples; canned vegetables; frozen appapples .Unstandardized andardized foods (3) (2) (1) (2) (1) (2) (1) (2) (1) (2) SECOND SCHEDULE, TABLE V (1) UnstandarUnst.

group FOOD ADDITIVES THAT MAY BE USED AS FIRMING AGENTS.

.

COLUMN I Additive COLUMN I Additive.

Bacillus subtilis gluconate from.

(3) Rennet Aluminium sulphate Ammonium aluminium sulphate.

Calcium chloride Calcium citrate Calcium phosphate, dibasic ITEM R.1 ITEM A.1A.2C.1C.2C.3 Calcium C.4 Number Number [Issue 1] 140 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] practice.

g practice.

COLUMN III COLUMN III Maximum Level of Use Maximum Level of Use 0.026% calculated as calcium.

Good manufacturing practice.

Good manufacturing Good manufacturing practice.

Good manufacturinGood manufacturing practice.

0.4%.

Good manufacturing practice.

(1) (2) (1) (2) (1) (2) (1) (2) 0.4%.0.4%.

0.4%.

0.4%.

0.026% calculated as calcium.

0.4%.

0.4%.

continued.

.

foods foods foods AS GLAZING AND POLISHING AGENTS.

COLUMN II TABLE VII COLUMN II.

Permitted in or upon Permitted in or upon.

; canned apples; canned vegetables; ckles and relishes ckles and relishes Tomatoes; canned apples; canned vegetables; frozen apples Unstandardized PiUnstandardized PiUnstandardized Confectionery Frozen fish.

(1) (2) frozen apples.

(1) (2) (1) (2) (2) Confectionery SECOND SCHEDULE, TABLE VI Tomatoes (1) Confectionery Confectionery Confectionery Confectionery Confectionery.

.

.sulphate FOOD ADDITIVES THAT MAY BE USED.

COLUMN I Additive COLUMN I Additive.

monoglycerides .wax wax .silicate sulphate aluminium Arabic benzoin Calcium phosphate, monobasic Potassium aluminium sulphate Acetylated ITEM C.5C.6 Calcium P.1S.1 Sodium ITEM A.1B.1 Beeswax C.1 Carnauba C.2 Candelilla G.1 Gum G.2 Gum M.1 Magnesium Number Number 141 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN IV ood manufacturing Maximum Level of Usep.p.m.

calculated as 900 p.p.m.

150 p.p.m.

Gpractice.

0p.p.m.

in the finished product.

caffeine, in the finished product.

) p.p.m.

.4%.

(1) (2) 3 COLUMN III Good manufacturing practice.

020( 200 5 Maximum Level of Use.

.

%.

agent 15%.

.fixing 0.0.150.4%.

0.4%.

1.0%.

.

agent and COLUMN III Purpose of Use continued Carrier of benzoyl peroxide Carrier of potassium bromate .Antifoaming agent Antisticking agent To characterize the product .(1) (2) (3) Creaming Coating release To characterize the product.

.

COLUMN II TABLE VIII.

Permitted in or upon.

ks COLUMN II Confectionery Confectionery Cake decorations confectionery Confectionery Confectionery MISCELLANEOUS FOOD ADDITIVES Permitted in or upon .Flour, whole wheat flour Flour, whole wheat flour SECOND SCHEDULE, TABLE VII (1) (2) (3) Confectionery Unstandardized foodsWine Unstandardized foods Cola type soft drinks Cola type soft drin.

.

COLUMN I Additive Additive.

.wax COLUMN I.

oil .monoglycerides.

.Bead oil Beeswax Caffeine Caffeine citrate Calcium carbonate Shellac ITEM A.1 Acetylated B.1B.2C.1C.2C.3 ITEM Number M.2 Mineral P.1 Petrolatum S.1S.2 Spermaceti Z.1 Zein Number [Issue 1] 142 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] ggnniirruuttccaaffuunn manufacturing aamm manufacturing COLUMN IV tice.

tice.

tice.

ddoo Maximum Level of UseGood practice.

Good manufacturing practice.

900 p.p.m.

150 p.p.m.

0.05%.

0.5%.

0.3%.

0.5%.

900 p.p.m.

opracopracGood prac GG ) ) 21 (5) (1) (2) (2) (3) (1) (( (4) 900 p.p.m.

Good manufacturing practice.

Good manufacturing practice.

(1) (4) (2) Good manufacturing practice.

.

.

.

.

.

.

.

agent.

.agent filler.

COLUMN III Purpose of Use.

and dusting agent bonation and pressure continued .r Filler CarrierCarrier of benzoyl peroxide Carrier of potassium bromateWhipping Whipping agent Whipping agent Conditioning Carrier of benzoyl peroxide adispensing.

C ) 2 (1) (2) (2) (3) (1) (2) Neutral (1) Carbonation ( (4) (5) Carrier or benzoyl peroxide Carrier Release agent (1) (4) Release agent.

.; malt.

.

.

foods .foods .potatoes gum.

COLUMN II powder juice; light beer Permitted in or upon SECOND SCHEDULE, TABLE VIIIChewing Unstandardized Flour, whole wheat flour Flour, whole wheat flourLiquid and frozen egg whites .Dried egg whites Vegetable fat toppings Dehydrated Flour; whole wheat flour Ale; beer; carbonate (naming the fruit)liquor; porter; soft drinks; stout; wine (1) (2) our, whole wheat flour(1) (2) (3) (1) (2) Baking (1) (2) Unstandardized (4) (5) FlOil-soluble annatto Confectionery (4) Confectionery etalytcal .-.

2 .- l.

yora Additive e.

COLUMN Itsmuic dibasic .l Calcium phosphate Calcium phosphate, tribasic.

Calcium silicate Calcium stearate a Calcium sulphate Carbon dioxide Castor oil C8.

ITEM Number C.4C.5C.6C.7 CC.9C.10 C.11 143 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN IV manufacturing manufacturing Maximum Level of Use1.5%.

0.5%.

Good practice.

1.5%.

0.5%.

Good practice.

Good manufacturing practice.

10 p.p.m.

of dimethyl polysiloxane (1) (2) (3) (4) (5) 50 p.p.m.

2p.p.m.

in the harvested bean sprout.

(1) (2) (1) Good manufacturing practice.

.

.

.

.

COLUMN III Purpose of Use.

continued lture nutrient Bodying and texturizing agent Bodying and texturizing agent Filler.Bodying and texturizing agent Bodying and texturizing agent Anticoagulant CuAnti-foaming agent (1) (2) (4) (5) Anti-sprouting agent agent .Sprout activator (1) (2) (1) (3) Pressure dispensing and aerating.

.

calorie frozen .foods b) and alade; fig or m.

COLUMN II .naming the fruit) jelly; naming the citrus fruit) Permitted in or upon.

SECOND SCHEDULE, TABLE VIIIIce milk Sherbet Carbohydrate reduced dietetic foods Whipped vegetable oil topping .Unstandardized desserts .Beef blood Unstandardized Apple (or rhubar(naming the fruit) jam; fats and oils; fig marmarmalade with pectin; (naming the fruit) jam; (naming the fruit) jam with pectin; ((naming the fruit) jelly with pectin; ( (1) (2) (3) (4) (5) (1) (1) Potatoes Unstandardized foods Mung beans (2).

acid COLUMN I Additive , microcrystalline.

.

e Cellulos Chloro I.P.C.

[Isopropyl N-(3-chlorophenyl) carbamate (99% pure)] ethane.

.Citric acid formulations.

ITEM C.12 C.13 C.14 Chloropentafluoro C.15 4-chlorophenoxyacetic C.16 D.1 Dimethylpoly-siloxane Number [Issue 1] 144 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] of ads.

rads.

r manufacturing COLUMN IV p.p.m.

Maximum Level of Use10 dimethylpolysiloxane.

15,000 75,000 p.m.

in finished beverage.

0.5%.

Good manufacturing practice.

Good practice.

10 p.p.m.

in the finished drink.

(Residues of ethylene chlorophydrin not to exceed 1,500 p.p.m.).

(1) (2) (2) Good manufacturing practice.

Good manufacturing practice.

(1) (2) 0.5p.

(1).

.

agent agent.

.

COLUMN III Purpose of Use .disinfestations continued Anti-foaming Anti-sprouting For To accelerate colour fixing To assist in curing Humectant Wetting agent Fumigation (1) (2) (2) Colour retention.

(1) (2) Sprout activator (1) f.

.

wine.

foods.

.

.onions COLUMN II.

Permitted in or upon es marmalade; (naming the citrus fruit) marmalade with pectin; pineapple marmalade; pineapple marmalade with pectin; shortening; skim milk powder soft drinks; UnstandardiZed Potatoes; Wheat; flour; whole wheat flour.

Cooked sausage; meatloaDry sausage Meat curing compounds; sausage casings SECOND SCHEDULE, TABLE VIII (2) porter; stout.

(1) (2) (1) (2) Wetting agent Fumigation Ripe oliv (1) Ale; beer; light beer; malt liquor;.

.

.

COLUMN I Additive oxide.

sodium sulfosuccinate.

Ferrous gluconate Gamma radiation from cobalt 60 sources Gibberellic acid Glucono delta lactone Glycerol ITEM D.2 Dioctyl E.1 Ethylene F.1G.1G.2G.3G.4 Number 145 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN IV manufacturing manufacturing d manufacturing manufacturing manufacturing Maximum Level of UseGood manufacturing practice.

Good manufacturing practice.

Good practice.

900 p.p.m.

150 p.p.m.

Good practice.

Goopractice.

Good practice.

Good practice.

(2) (3) (4) 2.2%.

Good manufacturing practice.

Good manufacturing practice.

(1) (2) (3) (1) (2) (3) Good manufacturing practice.

Good manufacturing practice.

.

.

.

.

preserved meats .agent agent COLUMN III for ant plasticizer gent agent.

Purpose of Use continuedGlaze HumectHumectant Carrier of benzoyl peroxide Carrier of potassium bromate Release Release Dusting Coating (2) (3) To extract moisture, fat and other soluble components from fish Plasticizing agent Dusting agent (1) (2) (3) (1) (2) (3) (4) Solvent .Plasticizing a.

r.

.

.foods.

.

meats .gum COLUMN II drinks.

Permitted in or upon SECOND SCHEDULE, TABLE VIIIPreserved Unstandardized Soft Flour; whole wheat flouFlour; whole wheat flourConfectionery Confectionery Chewing Rice liquors .Chewing gum (1) (2) (2) (3) (4) Hop extract for use in malt Fish protein Unstandardized foods Chewing gum (3) (1) (2) (3).

.

.

Additive aluminium silicate COLUMN I.

Hexane Isopropyl alcohol Lactylic esters of fatty acids .Lanolin silicate .Magnesium carbonate Magnesium ITEM H.1I.1L.1L.2M.1 Magnesium M.2M.3 Number [Issue 1] 146 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN IV p.p.m.

p.p.m.

manufacturing manufacturing Maximum Level of Useod manufacturing practice.

15 30 p.p.m.

50 Good practice.

Good practice.

manufacturing practice.

0.3%.

0.3%.

Go (1) (2) (3) (2) 9p.p.m.

Good2.2%.

cellulose microcrystalline.

Good manufacturing practice.

(1) Same levels as prescribed for (1) (2) 2.2%.

.

.

agent agent .agent .agent.

COLUMN III Purpose of Use.

continued.

Anti-sprouting Anti-sprouting agent Anti-sprouting To modify texture Release Release Coating (2) (1) Release agent (1) (3) (2) Anti-sprouting agent Aerating agent Solvent .Solvent Filler (1) (2) Plasticizer.

.vegetables .and .bakery COLUMN II .dized foods .products; fruits Permitted in or upon.

SECOND SCHEDULE, TABLE VIIIOnions Beets; carrots; rutabagasPotatoes Dietetic foods Confectionery extract Bakery confectionery; seeded raising .Fresh (2) (1) liquors .microcrystalline .(1) foods.

Confectionery (1) (3) (2) Potatoes UnstandarHop extract for use in malt Hop Same foods as listed for cellulose (2) Unstandardized.

.

.

.

Additive.

COLUMN I .oil etin Magnesium stearate Maleic hydrazide (MH) (1,2-dihydropyridazine-3, 6-dione) Mannitol Methyl ester of a-naphthalene acetic acid Methyl ethyl cellulose Methylene chlorideMicrocrystalline cellulose ITEM M.4M.5M.6M.7M.8M.9M.10 Methanol M.11 M.12 Mineral M.13 Monoac Number 147 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN IV manufacturing manufacturing manufacturing manufacturing ufacturing practice.

Good practice.

Good practice.

practice.

Good practice.

anufacturing practice.

Maximum Level of Use 1) Good (1) (2) ( (2) Good mGood manGood manufacturing practice.

Good manufacturing practice.

0.125%.

.

.

.

agent; agent;.

agent COLUMN III.

Purpose of Use continuedAntifoaming Anti-foaming humectant; release agent Solvent Anti-foaming humectant; release agent (1) (2) (1) (2) Pressure dispensing agent Pressure dispensing agent Anti-sprouting agent Pressure dispensing and aerating agent .To inhibit crystal formation.

alade; fig.

.

b) and m sfoods foods annatto foods foods COLUMN II naming the fruit) jelly; naming the citrus fruit).

Permitted in or upon soluble.

SECOND SCHEDULE, TABLE VIIIApple (or rhubar(naming the fruit) jam; fats and oils; fig marmarmalade with pectin; (naming the fruit) jam; (naming the fruit) jam with pectin; ((naming the fruit) jelly with pectin; (marmalade; (naming the citrus fruit) marmalade with pectin; pineapple marmalade; pineapple marmalade with pectin; soft drinkUnstandardized Oil Unstandardized (1) (2) (1) (2) Unstandardized Unstandardized foods Potatoes Unstandardized Cotton seed oil; peanut oil; soya bean oil.

.

.

COLUMN I Additive.

Mono and di-glycerides Monoglycerides Nitrous oxide Nonyl alcohol Oxystearin ITEM M.14 M.15 N.1 Nitrogen N.2N.3O.1 Octafluoro-cyclobutaneO.2 Number [Issue 1] 148 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] ring practice.

COLUMN IV manufacturing manufacturing manufacturing manufacturing 3%.

Good Maximum Level of Use0.Good practice.

od manufacturing agent.

) Good practice.

practice.

Good practice.

(1) 100 p.p.m.

(1 (2) Good manufactu (2) 2p.p.m.

in the finished product.

900 p.p.m.

GoGood manufacturing practice.

(3) Good manufacturing practice.

Good manufacturing practice.

0.3%.

.

.

.

.

iophages.

COLUMN III.

Purpose of Use.

continuedCoating Coating agents .Solvent Solvent Humectant ontrol bacter (1) (2) Density adjusting agent Carrier or benzoyl peroxide Plasticizing agent (1) (2) Foaming agent To c Coating Clarifying agent Pressure dispensing and aerating (3) Foaming agent.

.

.

ips.

.foods n tur foods.

COLUMN II and.

.drinks.

Permitted in or upon oducing bacterial cultures SECOND SCHEDULE, TABLE VIIIFresh fruit and vegetables Cheese Oil soluble annatto Soft Unstandardized (1) Fresh fruit and vegetables Ale; beer; light beer; malt liquor; porter; stout; wine Unstandardized (1) Beverage bases; beverage mixes; soft drinks Soft drinks Acid pr (2) Soft drinks Flour; whole wheat flourChewing gum (2) (3).

.

.

Additive .aluminium COLUMN I.

Pancreas extract Paraffin wax Petrolatum Polyglycerol ester of wood resin (ester gum) Polyvinyl-pyrrolidene sulphate .Potassium stearate Propylene glycol Quillaia Saponin ITEM P.1P.2P.3P.4P.5P.6 Potassium P.7P.8 Propane P.9Q.1S.1 Number 149 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN IV d manufacturing manufacturing Maximum Level of UseGoopractice.

Good practice.

0.2%.

0.5% total added phosphate.

Good manufacturing practice.

Good manufacturing practice.

od manufacturing practice.

(1) sodium carbonate and sodium hexametaphosphate.

anhydrous sodium ferrocyanide.

(1) (2) (1) (2) Go 900 p.p.m.

(2) 15% of the combination of 13 p.p.m.

calculated as Good manufacturing practice.

0.2%.

.

.

.

.

.

.

.

COLUMN III agent .ent discolouration Purpose of Use prev continued Aerating To stabilize potassium iodate in salt Anti-coagulant To reduce thaw drip To prevent cracking of glaze To (1) (2) dendritic salt crystals (2) (1) Corrosion inhibitor Plasticizing agent Carrier of benzoyl peroxide To reduce thaw drip Anticoagulant As an adjuvant in the production of (1) (2).

.

.

.; frozen.

COLUMN II .mushrooms.

.blood Permitted in or upon Confectionery SECOND SCHEDULE, TABLE VIIISalt blood Beef Frozen fish filletslobsters; frozen crab; frozen clams and frozen shrimp Frozen fish Frozen (1) (2) In combination with sodium hexametaphosphate for use on frozen fish fillets, frozen lobster, frozen crabs, frozen clams and frozen shrimp Beef (2) (1) Canned drinking water Chewing gum Flour; whole wheat flour Dendritic salt (1) (2) sulphate.dibasic.

COLUMN I Additive aluminium bicarbonate citrate ferrocyanide hexametaphosphatephosphate, .Sodium Sodium carbonate decahydrate.

.

Sodium silicate Sodium stearate ITEM S.2 Sodium S.3S.4S.5 Sodium S.6 Sodium S.7 Sodium S.8 Sodium S.9S.10 Number [Issue 1] 150 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN IV facturing practice.

manufacturing manufacturing manufacturing manufacturing Maximum Level of Use0.05%.

0.5%.

0.3%.

p.m.

Good practice.

Good practice.

Good manufacturing practice.

Good practice.

Good manufacturing practice.

practice.

(2) (1) (3) (2) (1) Good (1) (3) Good manu300 p.Good manufacturing practice.

0.5% total added phosphate.

(2) (1).

.

.

.

agent agent.

COLUMN III agent agent Purpose of Use modify texture continuedWhipping Whipping agent Whipping salt .Release Humectant To Flavour and colour stabilizer .Flavour and colour stabilizer Release (2) To stabilize potassium iodate in (1) (1) (2) (1) (1) (3) To prevent discolouration To prevent discolouration To reduce thaw drip (2) (3).

.

shredded foods.

.

; frozen lobster;.

COLUMN II e; lemon juice; lime Permitted in or upon mushrooms.

SECOND SCHEDULE, TABLE VIIILiquid and frozen egg whites .Dried egg whites Oil toppings or topping mixes .Confectionery Marshmallows, coconut .Unstandardized Asparagus packed in glass containers; concentrated fruit juicjuice .Soft drinks Confectionery (1) (2) (3) Frozen ozen fish filletsfrozen crab; frozen clams and frozen shrimp (1) (2) (1) (2) Canned flaked tuna Salt Fr (3) (1).

lactylate.

.

.

Additive.

COLUMN I stearoyl-2 sulphate tripolyphosphate .acid.

Sodium sulphite Sodium thiosulphate Sorbitol Stannous chloride Stearic ITEM S.11 Sodium S.12 Sodium S.13 S.14 S.15 Sodium S.16 S.17 S.18 Number 151 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN IV manufacturing Maximum Level of UseGood practice.

consumed.

(2) 0.1% of pectin.

300 p.p.m.

in the beverage as Good manufacturing practice.

Good manufacturing practice.

COLUMN III ic.

Maximum Level of Use.

agent.

agent .Good manufacturing practice.

Good Manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

COLUMN III.

Purpose of Use continued adjusting agent c Plasticizing ite methylation of pectin by sulphuracid and methyl alcohol and neutralized by sodium bicarbonatet e (2) A processing aid, the result of Density To reduce adhesion Wetting iddecu NON-NUTRITIVE SWEETENING AGENTS de reduced dietetic e reduced dietetic e reduced dietetic ereirol TABLE IX COLUMN II ac.

r [L.N.

206/1958, Sch.] Permitted in or upon oetar gum .dy COLUMN II .hob foods .foods .foods .foods .rfoods.

Permitted in or upon a Chewing .inks .mixes Carbohydrate or caloriCarbohydrate or calorie reduced dietectic Carbohydrate or caloriCarbohydrate or caloriC SECOND SCHEDULE, TABLE VIII (2) Pectin Soft drChewing gum Cake.

.

suphate.

Additive FOOD ADDITIVES THAT MAY BE USED AS COLUMN I Additive COLUMN I methyl acetate isobutyrate.saccharin.

saccharin saccharin SucroseTannic acid Sodium ITEM S.19 Sodium S.20 T.1T.2 Triacetin Number ITEM Number A.1 Ammonium A.2 Aspartame C.1 Calcium S.1 Saccharin S.2 [Issue 1] 152 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] e.

actice.

COLUMN III g practice.

Maximum Level of Use Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practicGood manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(1) (2) (1) (2) (1) (2) (1) (2) (1) (2) (1) (2) (1) (2) Good manufacturinGood manufacturing pr.

continued.

.foods TS, ACID-REACTING MATERIALS AND WATER CORRECTING foods foods foods foods foods .foods bakery.

TABLE X AGENTS COLUMN II.

Permitted in or upon ate; cocoa; milk chocolate; sweet ate; cocoa; milk chocolate; sweet ate; cocoa; milk chocolate; sweet terial cultures; baking powder; Soft drinks Soft drinks king powder ChocolChocolChocole; bac Unstandardized Unstandardized BaUnstandardized chocolate .Unstandardized chocolate .Unstandardized standardized foods standardized foods chocolate .Unstandardized Albeer; light beer; malt liquor; porter; stout Unstandardized (1) (2) (1) (2) (1) (2) (1) (2) (1) (2) (1) (2) (1) (2) UnUn SECOND SCHEDULE, TABLE X.

.

.

COLUMN I Additive bonate phate, dibasic .bicarcarbonate hydroxide Acetic acid Adipic acid Ammonium aluminium sulphate.

Ammonium citrate, dibasic Ammonium citrate, monobasic Ammonium phos FOOD ADDITIVES THAT MAY BE USED AS PH ADJUSTING AGENITEM A.1A.2A.3A.4 Ammonium A.5 Ammonium A.6A.7A.8 Ammonium A.9 Number 153 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN III acturing practice.

Maximum Level of Use turing practice.

d manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

GooGood manufacturing practice.

Good manufacturing practice.

0.01%.

Good manufacturing practice.

Good manufGood manufacturing practice.

(1) (1) (2) (1) (2) Good (1) (2) (1) (2) (1)(2) (2) (1) (2) (3) (1) (2) Good manufac continued.

; light beer; malt.

foods.

.

bakery foods .foods foods foods foods .foods COLUMN II.

Permitted in or upon terial cultures; baking powder; .e drink; ice-cream mix; ice milk peas eer; ice-cream mix Ale; bacbeer; light beer; malt; liquor; porter; stout Unstandardized Ale; beer; light beer; malt liquor; porter; soft drinks; stout Unstandardized Chocolatmix; soft drinks Unstandardized Ale; beer; light beer; malt liquor; porter; soft drinks; stout Unstandardized Soft drinks Unstandardized Soft drinks Unstandardized Ale; bliquor; porter; stout Canned Unstandardized Baking powder; soft drinksUnstandardized foods (1) (2) (1) (2) (1) (2) (1) (2) (1) (2) (1) (2) (1) (3) (1) (2) Soft drinks Unstandardized foods (2) SECOND SCHEDULE, TABLE X.

monobasic.

phate,.

COLUMN I Additive.

phos carbonate Calcium acetate Calcium bicarbonate Calcium chloride Calcium citrate Calcium fumarate Calcium gluconate Calcium hydroxide Calcium lactate ITEM A.10 Ammonium C.1C.2C.3 Calcium C.4C.5C.6C.7C.8C.9 Number [Issue 1] 154 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] ctice.

COLUMN III g practice.

ng practice.

Maximum Level of Use Good manufacturing practice.

Good manufacturing practice.

Good manufacturing praGood manufacturing practice.

Good manufacturing practice.

(1) (2) (1) (2) Good manufacturi(1) Good manufacturin Good manufacturing practice.

m mix; continueda m with.

; ice-cre.

fruit) ja .bean sprouts; canned ; light beer; malt liquor; mincemeat; pineapple heese; stout; tomatoes; foods foods .canned artichokes; canned ming the c.

COLUMN II der; malt liquors essks oc Permitted in or upon prft drin apple (or rhubarb) and (naming the ; im milk el Ale; beer; chocolate drinkice milk; light beer; malt liquor; porter; stout .Unstandardized standardized foods Baking powUnstandardized Afruit) jam; beer; asparagus; canned onions; canned pears; canned shellfish; canned spring mackerel; cottage cheese; cream cottage cheese; fig marmalade; fig marmalade with pectin; French dressing; frozen cooked shrimp; grape juice; honey wine; ice-cream mix; ice milk mix; (naming the fruit) jam; (napectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin(naming the citrus fruit) marmalade; (naming the citrus fruit) marmalade with pectin; mayonnaise; marmalade; pineapple marmalade with pectin; porter; process cheese; process cream cheese; salad dressing; sherbet; skwine; so (1) (2) (1) (2) Ale; beer; light beer; malt liquor; porter; soft drinks; stout; wine (1) Un Unstandardized foods SECOND SCHEDULE, TABLE X.

.

Additive.

COLUMN I.

.

Calcium oxide Calcium phosphate, dibasic Calcium phosphate, monobasic Calcium phosphate, tribasic Calcium sulphate Citric acid ITEM C.10 C.11 C.12 C.13 C.14 C.15 Number 155 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ing practice.

practice.

COLUMN III ng practice.

Maximum Level of Use ring practice.

manufactur Good manufacturing practice.

Good Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

d manufacturing practice.

tartrate.

(2) (1) (2) (1)(2) (1) (2) (1) (2) Same levels as prescribed for potassium acid Good manufactuGood manufacturing GooGood manufacturi.

- eate; cl onnaise; io ;c continued aoco.

.

c ;ilk choe ine; mayk tna .il.

rx; mo dceo .m mix; ice milk mix; light th.

a foods foods a foods l cfoods and vegetables products ; margarot ; malt liquor; porter; stout ce COLUMN II oe .hw cs .;; Permitted in or upon es essing; sherbet; skim milk tk anli.

or dized foods cdothf Unstandardized foodsSoft drinks; fruit Unstandardized Soft drinks Unstandardized Ale; baking powder; beer; bread; cottage cheese; cream cottage cheese; french dressing; ice-crebeer; malt liquorolives; pickles and relishes; porter process cheese; process cream cheese; salad drprocess; soft drinks; stout Unstandardized CoUnstandardized andardized foods cream mix; ice milk mis (2) acid tartrate (1) (2) (1) (2) (1) (2) (1) (2) Same foods as listed for potassium UnstAle; beer; light beer Soft drinks Unstandar SECOND SCHEDULE, TABLE X.

.

COLUMN I Additive .lactone .carbonate fumarate delta Cream of tartar Fumaric acid Gluconic acid Hydrochloric acid Lactic acid Magnesium Magnesium citrate ITEM C.16 F.1G.1G.2 Glucono H.1L.1M.2M.3M.4 Magnesium Number [Issue 1] 156 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use ufacturing practice.

Good manufacturing practice.

0.05% Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manGood manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(1) (1) (2) (1) (2) (3) (1) (2) (1) (2) (2) Good manufacturing practice.

.

.

continued; ice milk naming naming the fruit).

.ilk chocolate; mono naming the citrus fruit) .b) and (sfoods ; m.foods foods COLUMN II ice-cream mix; ice milk mix.

Permitted in or upon e; cocoa; ice-cream mixpeas jam with pectin; (naming the fruit) ; ale; beer; light beer; porter; soft Chocolatmix; milk chocolate; sweet chocolate Canned Apple (or rhubarjam; fig marmalade with pectin; (the fruit)jelly with pectin; (marmalade; (naming the citrus fruit) marmalade with pectin; pineapple marmalade; pineapple marmalade with pectin; soft drinkUnstandardized Ale; beer; chocolate cocoa; cottage cheese; cream cottage cheese; malt liquor; light beerand di-glycerides; soft drinks; porter; stout; sweet chocolate Unstandardized foodsFish protein Baking powder Unstandardized Ale; baking powder; beer; light beer; malt liquor; oil soluble annatto; porter; stout Unstandardized (1) drinks; stout (1) (2) (1) (2) (3) (1) (2) (1) (2) (2) Chocolate drink;Malt liquor SECOND SCHEDULE, TABLE X.

.

Additive.

COLUMN I hydroxide.

Magnesium oxide Magnesium sulphate Malic acid Phosphoric acid Potassium acid tartrate Potassium aluminium sulphate ITEM M.5 Magnesium M.6M.7M.8P.1P.2P.3 Number 157 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] practice.

ring practice.

actice.

COLUMN III Maximum Level of Use ring practice.

manufactunufacturing practice.

ood manufacturing practice.

ood manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

GGood manufacturing practice.

1.0%.

Good manufacturing practice.

GGood manufacturing practice.

Good manufacturing practice.

(1) (2) (1) (2) (1) (2) (1) (2) (2) (1) Good (2) Good manufacturing practice.

Good manufactu Good manufacturing Good manufacturing practice.

(1) Good maGood manufacturing pr continued.

.

foods foods foods .foods foods.

.

COLUMN II.

Permitted in or upon powder light beer; malt liquor; porter; soft light beer; malt liquor; porter; soft drinks Baking powder; chocolate; cocoa; malted milk; malted milk powder; milk Unstandardized Chocolate; cocoa; milk chocolate; soft drinks; sweet chocolate Unstandardized Soft drinks Unstandardized Oil soluble annatto Chocolate; cocoa; milk chocolate; sweet chocolate .standardized foods Soft Unstandardized ) Baking Unstandardized andardized foods (1) (2) (1) (2) drinks; stout (1) (2) (1) (2) drinks; stout (1) (2) (1(2) Ale; beer; Unstandardized foods UnAle; beer; Baking powder Unst SECOND SCHEDULE, TABLE X.

.dibasic .phosphate te COLUMN I Additive a.

phosphate, pyrophosphate acetate acid aluminium Potassium bicarbonate Potassium carbonate Potassium chloride Potassium citrate Potassium fumarPotassium hydroxide Potassium sulphate Sodium Sodium acid tartrate ITEM P.4P.5P.6P.7P.8P.9P.10 Potassium P.11 S.1S.2 Sodium S.3S.4 Sodium Number [Issue 1] 158 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III uring practice.

ractice.

Maximum Level of Use Good manufactGood manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(1) (2) (1) (2) (1) (2) (3) Good manufacturing p.

alade.

continued m us fruit) ine t chocolate .naming the fruit) e.naming the fruit).

.foods b) and (naming the fruit) jelly uble annatto; pineapple foods malt liquor; porter; stout b) and (foods COLUMN II.

t) marmalade with pectin; milk Permitted in or upon ing powder; chocolate; chocolate inaming the fruit) jelly; (naming the e (or rhubar e (or rhubar Baking powder Unstandardized Appljam; bakdrink; cocoa; ice-cream mix; ice milk mix; (naming the fruit) jam; (naming the fruit) jam with pectin; (with pectin; malted milk powder; (naming the citrus fruit) marmalade; (naming the citrus fruchocolate; oil solmarmalade or fig marmalade; pineapple marmalade with pectin or fig marwith pectin; pumping pickle; cover pickle and dry cure employed in the curing of preserved meat or preserved meat product; soft drinks; sweUnstandardized Appljam; chocolate; chocolate drink; cocoa; ice-cream mix; ice milk mix; (naming the fruit) jam; (naming the fruit) jam with pectin; (fruit) jelly with pectin; (naming the citrus fruit) marmalade; (naming the citrmarmalade with pectin; meat binder for preserved meat product; margarSoft drinks Unstandardized (1) (2) (1) (2) Ale; beer; light beer; (1) (2) (3) SECOND SCHEDULE, TABLE X.

.

COLUMN I Additive bicarbonate carbonate Sodium aluminium sulphate Sodium bisulphate ITEM S.5S.6 Sodium S.7S.8 Sodium Number 159 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use cturing practice.

od manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

GoGood manufacturing practice.

(1) (2) (3) (1) (2) (3) (1) (2) (3) Good manufa (1) (2) continued .naming the fruit).

foods foods b) and (alade with pectin; foods .foods m COLUMN II.

Permitted in or upon fig mar drinks Cottage cheese, cream; cream cottage cheese; ice-cream mix; ice milk mix; sherbet .Soft drinks Unstandardized Cottage cheese, cream; cream cottage cheese; ice-cream mix; ice milk mix; sherbet .Soft drinks Unstandardized Apple (or rhubarjam; cottage cheese; cream; cream cottage cheese; ice-cream mix; ice milk mix; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade; (naming the citrus fruit) marmalade with pectin; pineapple marmalade or fig marmalade; pineapple marmalade with pectin orsherbet .Soft drinks Unstandardized Soft Unstandardized (1) (2) (3) (1) (2) (3) (1) (2) (3) (1) (2) Unstandardized foods SECOND SCHEDULE, TABLE X.

.

.

COLUMN I Additive tribasic citrate, gluconate Sodium citrate, dibasic Sodium citrate, monobasic Sodium fumarate Sodium ITEM S.9S.10 S.11 Sodium S.12 S.13 Number [Issue 1] 160 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] actice.

COLUMN III Maximum Level of Use Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(1) (2) (2) (1) (2) (3) (1) (2) (3) (1) (2) (3) (1) Good manufacturing pr (1) continueda; ice- .naming the fruit) .foods foods s; porter; stout.

foods foods foods b) and ( COLUMN II.

Permitted in or upon ate; chocolate drink; cocoterial culture; beer; cream; light dized foods drinks beer; light beer; malt liquors; porter; beer; light beer; malt liquors; porter; Chocolcream mix; ice milk mix; chocolate; sweet chocolate; pumping pickle; cover pickle and dry cure employed in the curing of preserved meat products Unstandardized Soft Unstandardized Ale; bacbeer; malt liquorSoft drinks Unstandardized Ale;stout .Soft drinks Unstandardized Ale;stout .Soft drinks Unstandardized Apple (or rhubarjam; (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) (1) (2) (1) (2) (1) (2) (3) (1) (2) (3) (1) (2) (3) (1) Unstandar SECOND SCHEDULE, TABLE X.

.

.

ic .monobasic tribas COLUMN I Additive.

hexametaphosphate hydroxide lactate phosphate, phosphate, Sodium Sodium phosphate, dibasic Sodium potassium tartrate ITEM S.14 Sodium S.15 Sodium S.16 S.17 S.18 Sodium S.19 Sodium S.20 Number 161 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ctice.

COLUMN III ng practice.

ing practice.

Maximum Level of Use Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(2) Good manufacturing praGood manufacturi(1) (2) Good manufactur ;.

s alade cream continued m.

naming the citrus fruit) foods .malt liquor; porter; stout ; malt liquors; (naming foods COLUMN II.

Permitted in or upon essing; sherbet; wine; soft drink jelly with pectin; (marmalade; (naming the citrus fruit) marmalade with pectin; pineapple marmalade or fig marmalade; pineapple marmalade with pectin or fig marwith pectin Unstandardized Ale; apple (or rhubarb) and (naming the fruit) jam; baking powder; beer; fig marmalade; fig marmalade with pectin; french dressing; honey wine; ice-mix; ice milk mix; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin; light beerthe citrus fruit) marmalade with pectin; mayonnaise; pineapple marmalade; pineapple marmalade with pectin; porter; salad drstout .Unstandardized (2) standardized foods (1) (2) Unstandardized foods UnAle; beer; light beer; SECOND SCHEDULE, TABLE X.

tetra-basic.

COLUMN I Additive.

.

pyrophosphate, tripolyphosphate Sulphuric acid Tartaric acid ITEM S.21 Sodium S.22 Sodium S.23 T.1 Number [Issue 1] 162 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] ed for ascorbic acid.

b COLUMN III Maximum Level of Use Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(1) (2) (1) (2) Same levels as prescri(1) ; ed ed.

.

.

continued ; stout; wine eserved meat try meat; preserved Sch., L.N.

206/1985, Sch.] ozen fish light beerer for preserved meat oduct; porter; ved meat; preserved sr ascorbic acid oduct; pumping pickle; cover TABLE XI PART I COLUMN II Permitted in or upon oduct; preserved poultry meat; oduct.

oduct; preserved poultry meat; oduct; soft drink ved fish; preserved meat; preserved h., L.N.

296/1979, c Presermeat prpreserved poultry meat product; pumping pickle; cover pickle and dry cure employin the curing of preserved meat or preserved meat prUnstandardized foods .Ale; beer; canned mushrooms; canned tuna; frozen fruit; glaze of frmalt liquor; meat bindand preserved meat prpreserved fish; presermeat prpreserved poultry meat product; pumping pickle; cover pickle and dry cure employin the curing of preserved meat or preserved meat prUnstandardized foods .Ale; beer; frozen fruit; light beer; malt liquor; meat binder for preserved meat and preserved meat product; porter; preserved fish; preserved meat; prproduct; preserved poulpoultry meat prpickle and dry cure employed in the curing of preserved meat or preserved meat product; soft drinks; stout; wine SECOND SCHEDULE(1) (2) (1) (2) (1) Same foods as listed fo [L.N.

55/1979, S FOOD ADDITIVES THAT MAY BE USED AS CLASS I PRESERVATIVE.

COLUMN I Additive.

.acid acid Ascorbic acid Calcium ascorbate ITEM A.1 Acetic A.2C.1E.1 Erythorbic Number 163 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ythorbic acid.

ythorbic acid.

ythorbic acid.

ed for ascorbic acid.

d for er for er ribed for erb practice.

0.00004%, 0.05%.

COLUMN III Maximum Level of Use Good manufacturing practice.

in any combination of nitrite and nitrate in any combination of nitrite and nitrate in any combination of nitrite and nitrate (2) Same levels as prescsuch that the final product shall not contain more than 200 p.p.m.

of nitrite, calculated as sodium nitrite.

Same levels as prescrisuch that the final product shall not contain more than 200 p.p.m.

of nitrite, calculated as sodium nitrite.

such that the final product shall not contain more than 200 p.p.m.

of nitrite, calculated as sodium nitrite.

Alone or Same levels as prescribeSame levels as prescribedAlone orAlone orGood manufacturing.

.

.ng.

continued meat; preserved meat try meat; preserved meat; preserved meat try meat; preserved meat; preserved meat try meat; preserved extracts and flavouri for erythorbic acid r ascorbic acid r erythorbic acid r erythorbic acid COLUMN II oduct; pumping pickle; cover oduct; pumping pickle; cover oduct; pumping pickle; cover Permitted in or upon der for preserved meat and preserved oduct; preserved der for preserved meat and preserved oduct; preserved der for preserved meat and preserved oduct; preserved Unstandardized foods .binbin (2) Same foods as listed Meat binmeat prproduct; preserved poulpoultry meat prpickle and dry cure employed in the curing of preserved meat or preserved meat product Same foods as listed foSame foods as listed foSame foods as listed foMeat meat prproduct; preserved poulpoultry meat prpickle and dry cure employed in the curing of preserved meat or preserved meat product Meat meat prproduct; preserved poulpoultry meat prpickle and dry cure employed in the curing of preserved meat or preserved meat product Essential oils, soft drinks, SECOND SCHEDULE, TABLE XI.

.

COLUMN I Additive.

nitrate nitrite Iso-ascorbic acid .Potassium nitrate Sodium ascorbate .Sodium erythorbate Sodium isoascorbate Tocopherols ITEM I.1P.1S.1S.2S.3S.4 Sodium S.5 Sodium T.2 Number [Issue 1] 164 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III COLUMN III Maximum Level of Use Maximum Level of Usep.p.m.

m.

singly or in combination with p.p.m.

p.p.m.

p.p.

Good manufacturing practice.

Good manufacturing practice.

1,000 750 100 sorbic acid.

1,000 (1) (2) (1) (2) (3) (4).

continued naming the fruit).

; pineapple marmalade mato paste; tomato pulp; eparations of.

COLUMN II COLUMN II b) and (to.

fish; preserved meat; preserved PART II .and oduct) Permitted in or upon oduct; preserved poultry meat; Permitted in or upon catsup; meat and meat product; fish; poultry meat and poultry meat pr Preserved meat prpreserved poultry meat product; sausage Unstandardized foods .Apple (or rhubarjam; fig marmalade with pectin; fruit juices; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; marinated or similar cold-processed, packaged fish and meat; (naming the citrus fruit) marmalade with pectin; mincemeat; pickles and relisheswith pectin; soft drinks Tomato tomato puree Margarine Unstandardized foods (except unstandardized pr(a) (b) (c) (1) (2) (1) (2) (4) (3) SECOND SCHEDULE, TABLE XI FOOD ADDITIVES THAT MAY BE USED AS CLASS II PRESERVATIVE COLUMN I Additive .COLUMN I Additive.

smoke Benzoic acid ITEM W.1 Wood B.1 Number ITEM Number 165 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ous acid.

ed for methyl-p-hydroxy d for sulphur ib ted as sorbic acid.

COLUMN III ulated as sorbic acid.

Maximum Level of Usep.p.m.

p.p.m.

p.p.m.

p.p.m.

1,000 750 1,000 1,000 1,000 p.p.m., calc (1) (2) (3) Same levels as prescrbenzoate.

Same levels as prescribe1,000 p.p.m.

calcula (1).

continued.

.

naming the fruit) naming the citrus .naming the fruit) ; pineapple marmalade mato paste; tomato pulp;.

COLUMN II b) and (to.for sulphurous acid b) and ( ted for sorbic acid and oduct) ed for sorbic acid Permitted in or upon catsup; meat and meat product; fish; poultry meat and poultry meat pr pple (or rhubar pple (or rhubar Ajam; fig marmalade with pectin; fruit juice; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; marinated or similar cold-processed, packaged fish and meat (fruit) marmalade with pectin; mincemeat; pickles and relisheswith pectin; soft drinks Tomato tomato puree Unstandardized foods (except Unstandardized preparations of (a) (b) (c) benzoate .Ajam; fig marmalade with pectin; fruit juices; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; marinated or similar cold-processed, Same foods as lis(1) (2) (3) Same foods as listed for methyl-p-hydroxy Same foods as list(1) Same foods as listed SECOND SCHEDULE, TABLE XI.

.

.

Additive .benzoate .benzoate COLUMN I Calcium sorbate Methyl paraben Potassium bisulphite Potassium sorbate ITEM C.1M.1 Methyl-p-hydroxy M.2P.1P.3P.4 Propyl-p-hydroxy Number [Issue 1] 166 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] ous acid.

ous acid.

ous acid.

ous acid.

opyl-p-hydroxy or sulphur ibed for prd as benzoic acid.

ed for sulphuras propyl-p-hydroxy bed for sulphurbed for sulphur COLUMN III ated as sorbic acid.

Maximum Level of Usep.p.m.

p.p.m.

750 1,000 (2) (3) Same levels as prescrbenzoate.

1,000 p.p.m.

calculateSame levels as prescribSame levels as prescribed f1,000 p.p.m.

calculated as methyl-p-hydroxy benzoate.

1,000 p.p.m.

calculated benzoate.

1,000 p.p.m.

calculSame levels as prescriSame levels as prescri.

continued.

naming the citrus.

; pineapple marmalade mato paste; tomato pulp; eparations of r sulphurous acid COLUMN II to.for benzoic acid for sulphurous acid for sulphurous acid for propyl-p-hydroxy for sulphurous acid and ed for sorbic acid Permitted in or upon catsup; listed for propyl-p-hydroxy benzoate meat and meat product; fish; poultry meat and poultry meat product).

packaged fish and meat (fruit) marmalade with pectin; mincemeat; pickles and relisheswith pectin; soft drinks Tomato tomato puree Unstandardized foods (except unstandardized pr(a) (b) (c).

(2) (3) benzoate .benzoate.

Same food as Same foods as listed Same foods as listed Same foods as listed Same foods as listed for methyl-p-hydroxy Same foods as listed Same foods as listSame foods as listed foSame foods as listed SECOND SCHEDULE, TABLE XI.

.ulphite opyl-phydroxy.

COLUMN I Additive.

Propyl paraben Sodium benzoate Sodium bisulphite Sodium meta-bisSodium salt of methyl-phydroxy benzoic acid Sodium salt of prbenzoic acid Sodium sorbate Sodium sulphite Sodium dithionite ITEM P.5S.1S.2S.3S.4S.5S.6S.7S.8 Number 167 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ed as sulphur dioxide.

ed as sulphur dioxide.

COLUMN III Maximum Level of Usep.p.m.

p.p.m.

m.

in the free state or 350 p.p.m.

in 1,000 1,000 p.p.m.

singly or in combination with benzoic acid.

1,000 70 p.p.the combined state calculated as sulphur dioxide.

40 p.p.m.

calculat500 p.p.m.

calculat (2) (1) (2) (3) (1) (3) continued.

tsup; tomato naming the fruit) a naming the fruit) eparations of .s; fig marmalade with apple; fruit juices; ucose solids; (naming b) and ( ; (naming the source of the b) and ( COLUMN II s oduct) Permitted in or upon naming the citrus fruit) marmalade ied fish; smoked or salted fish .and ozen sliced meat and meat product; fish; poultry meat and poultry meat pr Apple (or rhubarjam; fig marmalade with pectin; fruit juices; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; (with pectin; mincemeat; pickles and relishes; pineapple marmalade with pectin; smoked or salted drpaste; soft drinkglucose) syrup; tomato cpaste; tomato pulp; tomato puree Margarine Unstandardized foods (except unstandardized pr(a) (b) (c) Honey wine; wine Ale; beer; light beer; malt liquor; porter; stout; corn starch Apple (or rhubarjam; fancy molassepectin; frgelatine; glucose; gl (1) (2) (3) (1) (2) (3) SECOND SCHEDULE, TABLE XI Additive.

COLUMN I.

ous acid Sorbic acid Sulphur ITEM S.9S.10 Number [Issue 1] 168 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] as sulphur dioxide.

ed as sulphur dioxide.

as propionic acid.

of use as listed for sorbic COLUMN III COLUMN III Maximum Level of Usem.

calculated as sulphur dioxide.

Maximum Level of Use p.p.

p.m.

calculated as sulphur dioxide.

p.

100 2,500 p.p.m.

calculated 500 p.p.m.

calculat90 acid.

(4) (5) (6) 2,000 p.p.m.

calculatedSame maximum levels (7).

lishes;.

continuede.

.

t) jelly with pectin;.

COLUMN II COLUMN II for propionic acid .oduct) PART III ed for sorbic acid Permitted in or upon jam; (naming the fruit) jam with naming the fruice of the glucose) syrup; refiners and mushrooms Permitted in or upon drinks meat and meat product; fish; poultry meat and poultry meat pr the fruit)pectin; ((naming the citrus fruit) marmalade with pectin; mincemeat; pickles and rpineapple marmalade with pectin; (naming the sourmolasses; table molasses; tomato catsup; tomato paste; tomato pulp; tomato puree Soft Dried fruit and vegetables Unstandardized foods (except in food recognized as a source of thiamine and except unstandardized preparations of (a) (b) (c) Frozen (5) (6) (4) (7) Same foods as listed Same foods as list SECOND SCHEDULE, TABLE XI FOOD ADDITIVES THAT MAY BE USED AS CLASS III PRESERVATIVE.

Additive Additive.

COLUMN I COLUMN I Calcium propionate Calcium sorbate ITEM ITEM C.1C.2 Number Number 169 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] of use as listed for sorbic as propionic acid.

of use as listed for sorbic COLUMN III Maximum Level of Use p.m.

p.p.m.

p.p.m.

p.p.p.m.

p.p.m.

p.p.m.

p.p.m.

2,0002,000 3,000 3,000 3,000 1,000 acid.

(1) acid.

1) 1,000 Same maximum levels (2) (1) (2) 2,000 p.p.m.

calculatedSame maximum levels ( (2) (3).

continued.

.

eparations of .eparations of .eparations of COLUMN II .oduct) oduct) for propionic acid ed for sorbic acid and and ed for sorbic acid Permitted in or upon cheese.

meat and meat product fish; poultry meat and poultry meat prmeat and meat product fish; poultry meat and poultry meat prmeat and meat product Bread; cheese Unstandardized foods (except unstandardized pr(a) (b) (c) Bread; Unstandardized foods (except unstandardized pr(a) (b) (c) Bread Cheese Unstandardized foods (except unstandardized pr(a) (1) (2) (1) (2) (1) (3) Same foods as list Same foods as listed Same foods as list (2) SECOND SCHEDULE, TABLE XI.

Additive.

COLUMN I.

diacetate acid Potassium sorbate Propionic acid Sodium Sodium propionate Sodium sorbate Sorbic ITEM P.1P.2S.1S.2S.3S.4 Number [Issue 1] 170 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III COLUMN III Maximum Level of Use Maximum Level of Use p.p.m.

200 Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

0.01%.

If butylated hydroxytoluene or propyl, octyl or dodecyl gallate is also used the total shall not exceed 0.01%.

(1) (2) (1) (2) Good manufacturing practice.

(1) (4) continued.

foods eparations of COLUMN II oduct) PART IV COLUMN II oduct) Permitted in or upon Permitted in or upon and fish; and poultry meat and poultry meat pr.meat and meat product; fish; poultry meat and poultry meat pr.

(b) (c) Wine Fats and oils; lard; margarine; monoglycerides and di-glycerides; shortening .Unstandardized Fats and oils; lard; margarine; monoglycerides and di-glycerides; shortening .Unstandardized foods (except unstandardized pr(a) (b) (c) ne Fats and oils; lard; monoglycerides and di-glycerides; shortening (4) (1) (2) (1) (2) (1) Margari SECOND SCHEDULE, TABLE XI FOOD ADDITIVES THAT MAY BE USED AS CLASS IV PRESERVATIVE.

COLUMN I Additive COLUMN I Additive butyl-4-hydroxyanisole y Ascorbic acid .Ascorbyl palmitate Ascorbyl stearate Butylated hydroxyanisole (a mixture of 2-tertiarand 3-tertiary butyl-4-hydroxyanisole).

ITEM ITEM A.1A.2A.3B.1 Number Number 171 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] oxytoluene or COLUMN III Maximum Level of Use 0.005%.

If butylated hydrpropyl gallate is also used the total shall not exceed 0.005%.

0.02%.

If butylated hydroxytoluene or propyl gallate is also used the total shall not exceed 0.02%.

0.125% If butylated hydroxytoluene or propyl gallate is also used the total shall not exceed 0.125%.

0.5%.

If butylated hydroxytoluene or propyl gallate is also used the total shall not exceed 0.5%.

0.0065%.

If butylated hydroxytoluene is also used the total shall not exceed 0.0065%.

5 mg/1,000,000 units.

0.009%.

0.1%.

0.02% of the fat or the oil content of the food.

If butylated hydroxytoluene or propyl gallate is also used the total shall not exceed 0.02% of the fat or the oil content of the food.

0.02% of the fat or the oil content of the food.

If butylated hydroxytoluene or propyl gallate is also used the total shall not exceed 0.02% of the fat or the oil content of the food.

(2) (3) (4) (5) (6) (7) (9) (8) (10) (11) continued .on to food.

.eparations of.

COLUMN II.

.and oduct) Permitted in or upon meat and meat product; fish; poultry meat and poultry meat pr Dried breakfast cereals; dehydrated potato products .Chewing gum Essential oils; citrus oil flavours; dry flavours .Citrus oils Partially defatted pork fatty tissues; partially defatted beef fatty tissue Vitamin A liquids for additiDry beverage mixes; dry dessert and confection mixes Active dry yeast Soft-drinks Other unstandardized foods (except unstandardized pr(a) (c) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (b) SECOND SCHEDULE, TABLE XI COLUMN I Additive ITEM Number [Issue 1] 172 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary].

do fo ehtftonet oxyanisole or nor propyl gallate is the oil content of co li ll not exceed 0.02% of oxyanisole or propyl oe th r ontent of the food.

o COLUMN III t fa eht the oil c Maximum Level of Use fo % 200.01%.

If butylated hydroxyanisole or propyl, octyl or dodecyl gallate is also used the total shall not exceed 0.01%.

0.005%.

If butylated hydrpropyl gallate is also used the total shall not exceed 0.005%.

0.02%.

If butylated hydroxyanisole or propyl gallate is also used the total shall not exceed 0.02%.

0.125% If butylated hydroxyanisole or propyl gallate is also used the total shall not exceed 0.125%.

0.5%.

If butylated hydroxyanisole or propyl gallate is also used the total shall not exceed 0.5%.

0.0065%.

If butylated hydroxytanisole is also used the total shall not exceed 0.0065%.

5 mg/1,000,000 units.

0.0035%.

.If butylated hydroxyanisole also used the total shathe fat or0.02% of the fat or the oil content of the food.

If butylated hydrgallate is also used the total shall not exceed 0.02% of the fat orthe food.

) 09 (1) (2) (3) (4) (5) (6) (7) ( (10) (8).

continued to food.

.rdized foods (except eparations of and poultry meat COLUMN II.

meat.

Permitted in or upon rice and unstanda; drinks meat and meat product; fishpoultry product) Fats and oils; lard; margarine monoglycerides and di-glycerides; shorteningDried breakfast cereals; dehydrated potato products .Chewing gum Essential oils; citrus oil flavours; dry flavours Citrus oils Partially defatted pork fatty tissues; partially defatted beef fatty tissue Vitamin A liquids for addition Parboiled Other unstandardized pr(a) (c) (1) (2) (3) (4) (5) (6) (7) (9) Soft (8) (10) (b) SECOND SCHEDULE, TABLE XI COLUMN I Additive Butylated hydroxytoluene (3, 5-di-tertiary butyl-4-hydroxytoluene).

ITEM B.2 Number 173 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] oxyanisole or oxyanisole or combination.

COLUMN III Maximum Level of Use Good manufacturing practice.

Good manufacturing practice.

0.01% singly or in 0.01% singly or in combination.

0.01% singly or in combination with butylated hydroxyanisole or butylated hydroxyltoluene.

0.005%.

If butylated hydrbutylated hydroxytoluene is also used the total shall not exceed 0.005%.

0.01%.

If butylated hydroxyanisole or butylated hydroxytoluene is also used the total shall not exceed 0.01%.

0.125%.

If butylated hydrbutylated hydroxytoluene is also used the total shall not exceed 0.125%.

0.5%.

If butylated hydroxyanisole or butylated hydroxytoluene is also used the total shall not exceed 0.5%.

(1) (2) (1) (2) (3) (1) (2) (3) (4) continued.

.

direct in recombined milk eparations of y flavours COLUMN II oduct).

.

Permitted in or upon and ts and oils, shortening .eakfast cereals; dehydrated potato.

meat and meat product; fish; poultry meat and poultry meat prbr Fats and oils; lard; margarine; monoglycerides and di-glycerides; shortening.

Unstandardized foods (except unstandardized pr(a) (b) (c) Edible faButter fat not intended forconsumption or for use or recombined milk productsMargarine Dried products .Chewing gum Essential oils; drCitrus oils (1) (2) (1) (2) (3) (1) (2) (3) (4) SECOND SCHEDULE, TABLE XI.

COLUMN I Additive.

.propyl Citric acid Gallates, dodecyl, octyl, propyl ITEM C.1G.1G.2 Gallate, Number [Issue 1] 174 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use 0.01%.

of the fat or the oil content of the food.

If butylated hydroxyanisole or butylated hydroxytoluene is also used the total shall not exceed 0.01% 0.01% of the fat or the oil content of the food.

If butylated hydroxyanisole or butylated hydroxytoluene is also used the total shall not exceed 0.01% of the fat or the oil content of the food.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(5) (6) (1) (2) (1) (2) continued.

eparations of .eparations of .eparations of.

COLUMN II .oduct) oduct) oduct) Permitted in or upon and and and meat and meat product; fish; poultry meat and poultry meat prMeat and meat product; fish; poultry meat and poultry meat prmeat and meat product; fish; poultry meat and poultry meat pr Soft drinks Other unstandardized foods (except unstandardized pr(a) (c) Fats and oils; lard; monoglycerides and di-glycerides; shortening Unstandardized foods (except unstandardized pr(a) (b) (c) Fats and oils; lard; monoglycerides and di-glycerides; shortening Unstandardized foods (except unstandardized pr(a) (b) (c) (5) (6) (1) (2) (1) (2) (b) SECOND SCHEDULE, TABLE XI COLUMN I Additive.

.

Gum guaia Lecithin ITEM G.3L.1 Number 175 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use m levels of use as listed for Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Same maximulecithin.

(1) (2) (1) (2) (1) (2) continued.

.

eparations of eparations of eparations of COLUMN II oduct) oduct) oduct) Permitted in or upon and and and meat and meat product; fish; poultry meat and poultry meat prmeat and meat product; fish; poultry meat and poultry meat prand oils; lard; monoglycerides and di-meat and meat product; fish; poultry meat and poultry meat pr Fats and oils; lard; margarine; monoglycerides and di-glycerides; shortening .Unstandardized foods (except unstandardized pr(a) (b) (c) Fats and oils; lard; margarine; monoglycerides and di-glycerides; shortening .Unstandardized foods (except unstandardized pr(a) (b) (c) Fats glycerides; shortening Unstandardized foods (except unstandardized pr(a) (b) (c) (1) (2) (1) (2) (1) (2) Same foods as listed for lecithin SECOND SCHEDULE, TABLE XI.

COLUMN I Additive.

acid Lecithin citrate Monoglyceride citrate Monoisopropyl citrate ITEM L.2M.1M.2T.1 Tartaric Number [Issue 1] 176 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III COLUMN III practice.

Maximum Level of Use Maximum Level of Use acturing practice.

p.p.m.

p.p.m.

Good manufacturing practice.

Good manufacturing practice.

25 75 100 p.p.m.

250 p.p.m.

275 p.p.m.

(1) (2) ood manufacturing practice.

(3) (4) (5) Good manufacturing GGood manuf (1) (2).

.

lmon continued .a.

eparations of.

.

COLUMN II oduct) COLUMN II.

Permitted in or upon and TABLE XII Permitted in or upon meat and meat product; fish; poultry meat and poultry meat pr Fats and oils; lard; monoglycerides and di-glycerides; margarine; shortening Unstandardized foods (except unstandardized pr(a) (b) (c) standardized foods Ale; beer; light beer; malt liquor; porter; soft drinks; stout French dressing; mayonnaise; salad dressing; unstandardized dressings and sauces .Potato salad; sandwich spread Canned shrimp and tuna Canned crabmeat, lobster and s (1) (2) Un Unstandardized foods (1) (2) (3) (4) (5) Unstandardized foods SECOND SCHEDULE, TABLE XI.

FOOD ADDITIVES THAT MAY BE USED AS SEQUESTERING AGENTS COLUMN I Additive COLUMN I Additive.

disodium Vegetable oils containing tocopherols.

Ammonium citrate, dibasic Ammonium citrate, mono- basic .Calcium citrate ethylenediaminetetraacetate.

ITEM V.1 ITEM A.1A.2C.1C.2 Calcium Number Number 177 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] ractice.

COLUMN III Maximum Level of Use p.m.

calculated as anhydrous calcium p.p.m.

75 p.p.m.

340 Good manufacturing practice.

Good manufacturing practice.

manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

75 p.disodium ethylenediaminetetraacetate.

100 p.p.m.

calculated as anhydrous calcium disodium ethylenediaminetetraacetate.

165 p.p.m.

calculated as anhydrous calcium disodium ethylenediaminetetraacetate.

295 p.p.m.

calculated as anhydrous calcium disodium ethylenediaminetetraacetate.

(6) ethylenediaminetetraacetate.

(1) (2) (1) (2) (1) (3) ) (7) Same levels as prescribed for calcium disodium Good manufacturing pGood (2) (4.

continued bet.

.

products.

clams dairy foods.

COLUMN II products Permitted in or upon canned spread .banana Margarine and shortening Cooked, foods as listed for calcium disodium Ice-cream mix; ice milk mix; sherUnstandardized Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat product.

Unstandardized Dressing and sauces Sandwich Canned red kidney beans Dried (6) ethylenediaminetetraacetate .(1) (1) (2) (1) (3) (7) Same (2) Ice-cream mix; ice milk mix Glazed fruit (2) (4) SECOND SCHEDULE, TABLE XII.

.

Additive.

COLUMN I.

Calcium disodium EDTA Calcium phosphate, mono- basicCalcium phosphate, tribasic Calcium phytate Citric acid ethylenediamineteteraacetate.

ITEM C.3C.4C.5C.6C.7D.1 Disodium Number [Issue 1] 178 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use.

0.02%0.02%.

0.02%.

Good manufacturing practice.

Good manufacturing practice.

0.5% total added phosphate calculated as sodium phosphate, dibasic.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

0.5% total added phosphate calculated as sodium phosphate, dibasic.

0.1%.

Good manufacturing practice.

Good manufacturing practice.

(1) (1) (2) (1) (2) (3) (1) (2) (1) (3) (4) (2) Good manufacturing practice.

(2).

.

.

continued bet .erved beef and pork;.

or preserved meat.

.foods foods foods .foods COLUMN II .foods Permitted in or upon sea Mono and di-glycerides Shortening .Ice-cream mix; ice milk mix; sherUnstandardized Canned sea foods; prespreserved beef and pork products.

Ice-cream mix; ice milk mix; pumping pickle for the curing of pork and beef cuts Unstandardized Ice-cream mix; ice milk mix; sherbet; pumping pickle and dry cure employed in the curing of preserved meatproduct .Unstandardized Preserved beef and pork; preserved beef and pork products Canned Ice-cream mix; ice milk mix; pumping pickle for the curing of pork and beef cuts Unstandardized (1) (1) (1) (2) (3) (1) (2) (1) (3) (4) (2) Mono and di-glycerides (2) Meat tenderizers (2) SECOND SCHEDULE, TABLE XII.

.

Additive.

COLUMN I pyrophosphate .acid hexametaphosphate Glycine Phosphoric acid Potassium phosphate, mono-basic .Potassium pyrophosphate, tetrabasic.

Sodium citrate ITEM G.1P.1P.2P.3S.1 Sodium S.2S.3 Sodium Number 179 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use 0.5% total added phosphate calculated as sodium phosphate, dibasic.

Good manufacturing practice.

Good manufacturing practice.

0.5% total added phosphate calculated as sodium phosphate, dibasic.

Good manufacturing practice.

Good manufacturing practice.

0.5% total added phosphate calculated as sodium phosphate, dibasic.

Good manufacturing practice.

Good manufacturing practice.

0.5% total added sodium phosphate calculated as sodium phosphate, dibasic.

Good manufacturing practice.

Good manufacturing practice.

0.15%.

(1) (2) (3) (1) (2) (3) (1) (2) (3) (1) (2) (3) continued.

.

.foods .foods .foods .foods COLUMN II Permitted in or upon ers; pumping pickle for the curing of.

.

Preserved beef and pork; preserved beef and pork products Ice-cream mix; ice milk mix; pumping pickle for the curing of pork and beef cuts; sherbet Unstandardized Preserved beef and pork; preserved beef and pork products Ice-cream mix; ice milk mix; pumping pickle for the curing of pork and beef cuts; sherbet Unstandardized Preserved beef and pork; preserved beef and pork products Ice-cream mix; ice milk mix; meat tenderizpork and beef cuts; sherbet Unstandardized Preserved beef and pork; preserved beef and pork products Pumping pickle for the curing of pork and beef cuts Unstandardized (1) ) (1) (2) (3) (1) (2) (3) (1(2) (3) (2) (3) Margarine SECOND SCHEDULE, TABLE XII.

.

tetrabasic dibasic mono- COLUMN I Additive.

phosphate, phosphate, pyrophosphate, tripolyphosphate citrate basic.

ITEM S.4 Sodium S.5 Sodium S.6 Sodium S.7 Sodium S.8 Stearyl Number [Issue 1] 180 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] COLUMN III Maximum Level of Use manufacturing practice.

manufacturing practice.

.m.

of manganese sulphate calculated d manufacturing practice.

4%.

Good as manganese.

Goo Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

0.Good manufacturing practice.

Good manufacturing practice.

Good50 p.pGood manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

25%.

.

.

.

.

.

.

.

continued COLUMN II TABLE XIII Permitted in or upon.

SECOND SCHEDULEStarch Starch Starch Starch Starch Starch Starch Starch Starch Starch Starch Starch Starch Starch Starch Starch Starch ide.

.

FOOD ADDITIVES THAT MAY BE USED AS STARCH MODIFYING AGENTS.

Additive .anhydr.

COLUMN I .sulphate acid sulphate .oxychloride peroxide succinic acid oxide acetate bicarbonabate carbonate chlorite anhydride acid acid Potassium permanganate ITEM Number A.1 Acetic A.2 Adipic A.3 Aluminium E.1 Epichlorhydrin H.1 Hydrochloric H.2 Hydrogen M.1 Magnesium N.1 Nitric O.1 Octenyl P.1 Peracetic P.2 Phosphorous P.3P.4 Propylene S.1 Sodium S.2 Sodium S.3 Sodium S.4 Sodium 181 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] the flour.

COLUMN III COLUMN III.

of the flour.

of .m.

of the flour.

Maximum Level of UseMaximum Level of Use p.pp.p.m.

00 p.p.m.

of the flour.

.p.m.

calculated as phosphorous.

2,000 p.p.m2,500 p.p.m.

of the flour.

Good manufacturing practice.

2,500 Good manufacturing practice.

Good manufacturing practice.

2,500 Good manufacturing practice.

Good manufacturing practice.

2,5Good manufacturing practice.

Good manufacturing practice.

ood manufacturing practice.

p (1) (2) (3) (2) (3) (2) (3) (2) (3) Good manufacturing practice.

G400 Good manufacturing practice.

Good manufacturing practice.

(1) (1) (1).

continued.

.

.foods foods foods foods .bakery bakery .bakery COLUMN II COLUMN II Permitted in or upon TABLE XIV Permitted in or upon.

.Flour; whole wheat flourBread Unstandardized Bread Honey wine; wine Unstandardized Bread Ale; beer; light beer; malt liquor; porter; stout; wine .Unstandardized Bread Honey wine; wine Unstandardized (1) (2) (3) (2) (3) (2) (3) (1) (2) (3) Starch Starch Starch Starch Starch (1) (1) SECOND SCHEDULE, TABLE XIII.

.FOOD ADDITIVES THAT MAY BE USED AS YEAST FOODS .monobasic .ide phate, dibasic phate, COLUMN I Additive .COLUMN I Additive anhydride acid phos sulphate.

hydroxide hypochlorite trimetaphosphate Ammonium chlor Ammonium phos Ammonium Ammonium ITEM S.5 Sodium S.6 Sodium S.7 Sodium S.8 Succinic S.9 Sulphuric ITEM A.1A.2A.3A.4 Number Number [Issue 1] 182 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] tice.

ng practice.

ractice.

practice.

COLUMN III uring practice.

turing practice.

.m.

of the flour.

Maximum Level of Use p.p.m.

of the flour.

p.p2,500 p.p.m.

of the flour.

Good manufacturing practice.

2,500 p.p.m.

of the flour.

Good manufacturing practice.

2,500Good manufacturing practice.

7,500 7,500 p.p.m.

of the flour.

Good manufacturing practice.

5,000 p.p.m.

of the flour.

Good manufacturing practice.

Good manufacturiGood manufacturing practice.

Good manufacturing practice.

Good manufacturing practice.

(1) (2) (1) (2) (1) (2) (2) (3) ) (2) (1) (2) (1) (2) Good manufactGood manufac (1) Good manufacturing p (1 Good manufacturing pracGood manufacturing.

.

continued.

foods .foods foods foods .foods foods foods lt liquor; porter; stout.

COLUMN II bakery bakery bakery bakery bakery malt liquor; porter; stout eer; malt liquor; porter; stoutbakery bakery Permitted in or upon .zed bakery foods zed bakery foods.

beer; light beer; honey wine; wine; malt Bread Unstandardized Bread Unstandardized Bread Unstandardized Bread Flour Unstandardized andardized bakery foodsBread Unstandardized Ale; beer; light bUnstandardized Ale;liquor; porter; stout Unstandardized (1) (2) (1) (2) (1) (2) (2) (3) (2) (1) (2) (1) (2) UnstandardiUnstandardi (1) Unst (1) Ale; beer; light beer; maAle; beer; light beer; SECOND SCHEDULE, TABLE XIV.

.

.

.dibasic.

COLUMN I Additive.

chloride citrate lactate sulphate phosphate, Calcium carbonate Calcium phosphate, dibasic Calcium phosphate, monobasic Calcium phosphate, tribasic Calcium Manganese sulphate Phosphoric acid Potassium chloride ITEM C.1C.2 Calcium C.3 Calcium C.4 Calcium C.5C.6C.7C.8M.1P.1P.2P.3 Potassium Number 183 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] 0.50.50.5 Intermediate Maximum Percentage COLUMN III ing practice.

g practice.

Ether Matter alkaline Extractable Maximum Percentage (from solution) Maximum Level of Use Good manufacturing practice.

Good manufacturGood manufacturing practice.

Good manufacturinMaximum Percentage.

Subsidiary Dye.

continued Matter 0.220.20.110.20.230.2 Maximum Percentage .Water Insoluble lt liquor; porter; stout COLUMN II .85 82 85 Permitted in or upon .Pure Dye Minimum Percentage ed bakery foods THIRD SCHEDULE [L.N.

296/1979, Sch.] ; malt liquor; honey wine; light beer; wine; Ale; beerporter; stout UnstandardizHoney wine; wine Ale; beer; light beer; ma SECOND SCHEDULE, TABLE XIV STANDARDS FOR SPECIFIED FOOD COLOURS.

Chemical Name Additive.

.

COLUMN I.

sulphate Disodium salt of 2- (4-sulpho -1- naphthylazo) 1-naphthol -4- sulphonic acid Trisodium salt of 1-(4-sulpho-1- naphthylazo) 2-naphthol -6, 8-disulphonic acid Disodium salt or dipotassium salt of 2, 4, 5, 7 tetraiodofluoroscein Potassium phosphate, monobasic Urea .Zinc sulphate.

Name ITEM Number P.4S.1 Sodium U.1Z.1 Carmoisine Ponceau 4R Erythrosine [Issue 1] 184 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] 0.50.50.50.5 Intermediate Maximum Percentage Ether Matter 0.20.2 Extractable Maximum Percentage 13 Maximum Percentage Subsidiary Dye 0.20.10.230.20.210.2 Matter Maximum Water Insoluble Percentage continued 85 85 85 85 Pure Dye Minimum Percentage THIRD SCHEDULE.

(4-sulphophenylazo)-2- methane Chemical Name.

Trisodium salt of 5-hydroxy-1-p-sulphophenyl-4-(p-sulphophenylazo) pyrazole-3- carboxylic acid Sodium salt of 1-naphthol-6- sulphonic acid Disodium bis (p-(N-ethyl-N-p- sulphonatobenzyl) aminophenyl)-(2-sulphonatophenyl) Disodium salt of indigotin-5, 5-disulphonic acid F.

Name Tartrazine Sunset yellow FCF Brilliant blue FCIndigotine 185 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULE [Regulation 50.] EXEMPTION LIMITS FOR POISONOUS OR HARMFUL SUBSTANCES IN FOOD PART I Foods SUBSTANCES IN PARTS PER MILLION Arsenic Lead Copper Zinc Fluorine Mercury Apple juice.

3.55.05.0 Apricot nectar.

0.20.35.0 Grapefruit juice.

0.35.05.0 Grape juice.

0.35.05.0 Lemon juice.

1.05.05.0 Orange juice.

0.35.05.0 Peach nectar.

0.20.35.05.0 Pear nectar.

0.35.05.0 Tomato juice.

0.35.05.0 Dextrose anhydrous.

1.02.02.0 Dextrose monohydrate.

1.02.02.0 Glucose syrup.

1.02.05.0 Dried glucose syrup.

1.02.05.0 Soft sugars.

1.02.0 10.0 White sugar.

1.02.02.0 Powder sugar.

1.02.02.0 Lactose.

1.02.02.0 Cocoa butter.

0.50.50.4 Refined oils and fats.

0.10.10.1 Virgin oils.

0.10.10.4 Canned fruits and vegetables 0.5 Citric acid.

1 10 50 50 2 Tartaric acid.

1 10 50 50 2 Cream of tartar.

2 20 50 50 2 Sodium bicarbonate.

25 50 50 2 Baking powder.

2 10 50 50 10 Phosphoric acid.

45 30 30 20 Calcium phosphate.

45 30 30 30 Sodium potassium and ammonium phosphates.

45 30 30 20 Sodium and potassium nitrates.

1 10 50 50 2 Sodium nitrite.

1 20 50 50 2 Aluminium compounds.

3 10 50 50 2 Marine and fresh water animal products.

5 10 100 100 25 0.5 Liver.

12 150 100 2 Fresh fruits.

27 50 50 2 Fresh vegetables.

12 50 50 2 Gelatine.

27 30 100 60 [Issue 1] 186 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Foods SUBSTANCES IN PARTS PER MILLION Arsenic Lead Copper Zinc Fluorine Mercury Gelling agents, except gelatine.

2 20 50 200 2 Dried herbs, curry powder and spices.

5 10 50 50 20 Beverages as consumed and bottled water excluding mineral water.

0.10.2252 Tea.

1 10 150 50 100 Edible bone meal.

1 10 20 150 650 Fish protein.

3.50.5 150 Foods not specified.

0.5 PART II Common or trade Chemical name Tolerance P.P.M.

Foods name Aldicarb.

2-methyl-2- 0.1 Cottonseed (methylthio) propionaldehyde 0- (methyl carbomoyl) oxime.

Aldrin.

1, 2, 3, 4, 10, 10- 0.2 Beets, carrots, hexachloro-1, 4-, 4a, parsnips, 5, 8, 8a-hexahydro- 0.1 potatoes, turnips.

exo-1, 4- endo-5, 8- dimethano- naphtalene.

Maize grain, marrows, sorghum grain, spinach, sweet corn.

Dieldrin residue to be included in the analysis Aluminium phosphide Aluminium 0.1 Raw cereals.

(Phostoxin).

phosphide.

0.01 Flour and other milled products, breakfast cereals, dried vegetables, spices.

Calculated as hydrogen phosphide Anilazine (Dyrene).

2, 4, dichloro-6-(2- 20 Strawberries.

chloroanilino)-1, 3, 10 Blueberrries, celery, 5-triazine.

cranberries, currants, garlic, gooseberries, huckleberries, leeks, onions, shallots, tomatoes.

187 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 5 Blackberries, cantaloupes, cucumbers, dewberries, honeydew melons, loganberries, muskberries, squash, pumpkins, raspberries, watermelons.

1.0 Potatoes.

0.25 Maize grain, sorghum grain, sugar cane, wheat grain.

Atrazine.

2-chloro-4-ethylamino- 0.02 Eggs, milk, meat, fat 6 -isopropylamino-1, and meat products of 3, 5, triazine.

cattle, goats, hogs, horses, poultry and sheep.

Azinphosmethyl S-(3, 4-dihydro-4- 4.0 Apricots, grapes.

(Guthion).

oxobenzo (d) -(1, 2, 1.0 Other fruits.

3)-triazin-3-yimethyl) 0.5 Vegetables.

dimethyl phosphoro- thiolothionate.

Benomyl (Benlate).

Methyl-N-(1- 15 Apricots, cherries, butylcarbomoyl) -2- nectarines, peaches, benzimidazole) plums (including carbamate.

fresh prunes).

2.0 Snap beans (succulent).

1.0 Cucumbers, melons, summer squash, winter squash.

0.2 Banana pulp, peanuts, sugar beetroots.

Binapacryl (morocide) 2-(1-methyl-n-propyl) 4, 1.0 Peaches, cherries.

6-dinitrophenyl 2- 0.5 Apples, pears, grapes.

methylcrotonate.

0.3 Plums.

0.2 Nectarines Bonaid.

Ethyl 4-hydroxy-6, 7-di- 0.4 Poultry meat and isobutoxy-3- products, kidney and quionoline liver of carboxylate.

poultry, poultry skin and underlying fat.

0.1 Muscle of poultry.

Bromophos.

4-bromo-2, 5- 1.5 Apples.

dichlorophenyl dimethyl phosporothionate.

[Issue 1] 188 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name Calcium cyanide.

Calcium cyanide.

25 Barley, maize, rice, rye, Calculated as oats, sorghum, hydrogen cyanide wheat.

Captafol (Diflotan).

N-(1, 1, 2, 2- 15 Peaches.

tetrachloroethylthio)- 10 Cherries (sour).

3a, 4, 7, 7a- 2.0 Cherries (sweet).

tetrahydrophthalimide 5 Tomatoes.

2.0 Melons (whole).

1.0 Cucumbers (whole) 0.5 Apricots.

0.2 Plums.

Captan.

N-(trichloro-methylthio) 40 Apples, cherries 3a, 4, 7, 7a- 30 Pears.

tetrahydrophthalimi 20 Apricots.

de.

15 Citrus fruits, peaches, plums, rhubarbs, tomatoes.

10 Strawberries, rasp- berries, cran- berries, cucumbers, greenbeans, lettuce, marrows, peppers.

5 Raisins.

Carbaryl (Sevin).

1-naphtyl methyl- 10 Raspberries, carbamate.

blackberries, boysenberries, peaches, nectarines, leafy vegetables (except brassica), nuts (whole), olives (fresh), sunflower seed (entire), avocados.

7 Citrus fruits, figs, guavas, mangoes, mulberries, strawberries, blueberries, pomegranates.

5 Apples, bananas (pulp), grapes, beans, peas (including pod), brassica, tomatoes, peppers, eggplant, poultry (skin).

189 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 0.5 Poultry (total) (edible portions).

3.0 Cucurbits (including melons).

2.5 Rice.

1.0 Cottonseed (whole), sweetcorn (kernels), nuts, maize, millets (shelled), olive (processed), meat of cattle, goats and sheep, sorghum.

0.5 Onions.

0.2 Potatoes.

Carbofuran (Furadan) 2, 3-dihydro-2, 2- 0.5 Turnips.

dimethyl benzofuran- 0.2 Rice.

7-yl 0.1 Maize grain, sugar- methylcarbamate.

cane.

Carbophenothion.

S- (4-chloro- 2.0 Grapefruit, lemons, phenylthiomethyl) limes, oranges, diethyl sorghum grain, phosporothiolothiona tangerines.

te 0.8 Apples, apricots, beans snap (succulent form) beans, lime (succulent form), beetroots, cantaloupes, cherries, crab-apples, cucumbers, egg- plants, figs, grapes, nectarines, olives, onions (dry bulb), onions (green), peaches, pears, peas (succulent form), peppers, pimentos, plums (fresh prunes), quinces, soya beans (succulent form), spinach, strawberries, summer squash, tomatoes, watermelons.

0.2 Maize (kernels plus cob with husk removed).

[Issue 1] 190 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 0.1 Fat of cattle, goats, hogs and sheep.

Chinomethionat 6-methyl-2-oxo-1, 3- 6.0 Strawberries.

(Morestan).

dithiolo (4, 5-b)- 4.0 Apricots, peaches.

quinoxaline.

3.0 Cherries.

1.5 Apples, honeydew- melons, muskmelons (cantaloupes), pears, summer squash.

1.0 Plums (fresh prunes).

0.75 Cucumbers, water melons, winter squash.

Chlorobenside (mitox, 4-chlorobenzyl 4- 3.0 Apples, apricots, crab- Elimite).

chlorophenyl apples, eggplants, sulphide.

grapes, nectarines, peaches, plums, quinces, strawberries, tomatoes.

Chlordane.

1, 2, 4, 5, 6, 7, 8, 8- 0.3 Potatoes, sweet octachloro-3a, 4, 7, potatoes, 7a-tetrahydro-4, 7, rutabagas, methyleneindane.

turnips, parsnips, sugarbeet, radishes.

0.2 Asparagus, broccoli, brussels sprouts, cabbage, celery, cauliflowers, mustard greens, spinach.

0.2 Swiss chard, lettuce.

0.02 Beans, peas, eggplant, tomatoes, collards, wheat, rye, oats, rice (polished), maize, popcorn.

0.05 Sorghum.

0.1 Cantaloupes, cucumbers, pumpkin, squash, watermelons.

0.1 Almonds, bananas, figs, guavas, filberts, mangoes, olives, passion fruit, papayas, pecans; pomegranates, pine- apples, straw- berries, walnuts.

191 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 0.02 Citrus, pome and stone fruits.

0.5 Crude soyabean and linseed oil.

0.1 Crude cottonseed oil.

0.02 Edible cottonseed oil.

0.02 Edible soyabean oil 0.05 Milk and milk products (fat basis).

0.05 Fat of meat and poultry.

0.02 Eggs (shell free).

Chlorfenson 4-chlorophenyl 5.0 Citrus fruits.

(Ovex, Ovotran).

4-chlorobenzene- 3.0 Apples, peaches, sulphonate.

pears, plums, prunes.

Chlorfenvinphos.

2-chloro-1- (2, 4- 0.4 Carrots, celery.

dichlorophenyl) vinyl 0.2 Meat (fat basis).

diethyl phosphate.

0.2 Milk and milk products.

0.1 Cauliflower, relish, horse radish, tomatoes.

0.05 Brussels sprouts, cabbage, broccoli, swedes, turnips, potatoes, sweet potatoes, onions, leeks, mushroom, aubergines, peanuts (shelled), maize, wheat grain, cottonseed, rice (raw and polished).

Clopidol (Coyden 25).

3, 5-dichloro-2, 6- 25 Uncooked liver and dimethyl-4- 10 kidney of poultry.

pyridinol.

Uncooked tissue of poultry.

Chlorobenzilate.

Ethyl-4, 4- 5.0 Apples, pears (whole dichlorodiphenylgly- fruit).

collate or ethyl 4, 4- dichlorobenzilate.

1.0 Citrus fruit (whole).

0.2 Almonds, walnuts (without shells).

1.0 Melons, cantaloupes.

[Issue 1] 192 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name Chlorphenamidine.

NN-dimethyl-N (2- 5.0 Pears.

methyl-4- 4.0 Peaches.

chlorophenyl) 3.0 Apples.

formamidine.

Chlorphenamidine NN-dimethyl-N (2- 5.0 Pears.

hydrochloride.

methyl-4- chlorophenyl)- formamidine 4.0 Peaches, plums, hydrochloride.

prunes.

3.0 Apples, brussels sprouts, cauliflower.

2.0 Broccoli.

0.5 Cabbages.

Calculated as chlorophenamidine base equivalent Chloropropham (CIPC) Isopropyl N-(3- 50 Potatoes.

.

chlorophenyl) carbamate.

3.0 Apples, pears, citrus fruit (whole).

Chloropropylate.

Isopropyl 4, 4- 1.0 Tomatoes, dichlorobenzilate.

cantaloupes.

5 Mustard greens, turnip green.

Chlorthal methyl Dimethyl ester of 2, 3, 2.0 Beans, black-eyed (Dacthal).

5, 6- peas, collards, kale, tetrachlorotereph- lettuce, peppers, thalic acid.

pimentos, potatoes, soyabeans, strawberries, sweet potatoes, turnips, yams.

1.0 Broccoli, brussels sprouts, cabbage cantaloupes, garlic, honeydew melons, onions, summer squash, tomatoes, watermelons, winter squash.

0.05 Maize grain, popcorn, sweetcorn (kernels plus cob with husk removed).

Coumaphos (Co-Ral).

3-chloro-4-methyl-7- 0.05 Eggs (shell free).

coumarinyl diethyl 0.5 Meat (including poultry) phosphorothionate.

on fat basis.

193 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name Cruformate (Ruelene).

4-tertiary butyl-2- 0.05 Whole milk.

chlorophenyl 1.0 Meat (fat basis).

methyl-N- methylphosphoroami date Dalapon-Na (Dawpon Sodium 2, 2 35 Peaches, plums.

Radapon).

dichloropropionate.

30 Asparagus.

15 Peas.

10 Maize grain, dried earcorn (kernels and cobs), potatoes, cranberries, citrus fruits.

5 Bananas, grapefruit, sugar beets (roots and tops), tangerines, fresh corn (including sweet corn kernels plus cobs with husk removed).

3.0 Apples, grapes, pears, pineapples.

2.0 Coffee.

1.0 Apricots.

DDT.

1, 1, 1-trichloro-2, 2-di 7 Apples, pears, (4-chlorophenyl) peaches, apricots, ethane small fruit (except straw- berries), vegetables (except root), meat or poultry (on fat basis).

1.0 Maize, millets, sorghum, wheat grain, sunflower seed (entire), nuts (shelled), strawberries, root vegetables.

3.5 Cherries, plums, citrus and tropical fruit.

0.5 Whole milk.

1.25 Milk products (fat basis).

0.5 Eggs (shell free).

Dehydroacetic acid 3-acety-6-methyl-2, 4- 65 Strawberries.

(sodium salt).

pyrandione, sodium Calculated as salt.

dehydroacetic acid.

10 Bananas (edible pulp).

[Issue 1] 194 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name Demeton (systox).

A mixture of diethyl- 1.25 Grapes, hops.

2 (ethylthio) ethyl phosphorothionate and diethyl-2- (ethylthio) ethyl phosphorothionate.

0.75 Almonds, apples, apricots, barley grain, broccoli, brussels sprouts, cabbage, cauliflower, celery, filberts, grapefruit, lemon, lettuce, muskmelons, nectarines, oat grain, oranges, peaches, pears, peas, pecans, peppers, plums, potatoes, strawberries, tomatoes, walnuts, wheat grain.

0.5 Sugarbeets.

0.2 Sorghum grain.

Diazinon (Basudin).

Diethyl 2-isopropyl-60.7 Peaches, citrus fruits, methyl-4-Pyrimidinyl cherries.

phosphorthionate.

0.5 Other fruits.

0.7 Leafy vegetables.

0.5 Other vegetables.

0.1 Wheat, barley, rice (polished).

0.5 Almonds, walnuts, filberts, pecans, peanuts (shelled).

0.5 Cottonseed, safflower seed, sunflower seed.

0.7 Sweet corn (kernels and cobs with husks removed).

2.0 Olives and olive oil.

0.7 Fat of meat of cattle, sheep and hogs.

Dibromochloropropane 1, 2, dibromo-3- 130 Endive, lettuce.

(Fumazone, chloropropane.

125 Bananas (in pulp).

Nemagon, 75 Beans, carrots, Fumagon).

celery, figs, okra, parsnips, radishes, turnips.

195 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 50 Broccoli, brussels sprouts, cabbage, cantaloupes, cauliflower, eggplants, honeydew melons, muskmelons, peppers, pineapples, tomatoes.

25 Blackberries, cucumbers, boysenberries, dewberries, grapes, loganberries, raspberries, summer squash.

20 Citrus fruits.

10 Strawberries, walnuts.

5 Apricots, nectarines, peaches.

Dichlone.

2, 3-dichloro-1, 4- 15 Strawberries.

naphthoquinone 3.0 Apples, beans, celery, cherries, peaches, plums (fresh prunes), tomatoes.

Dichlorvos DDVP 2, 2, dichloro-vinyl 5.0 Cocoa beans.

(DDVS, Nogos dimethyl phosphate.

2.0 Raw grain (wheat, rice, Vapona).

rye, oats, barley, maize, sorghum, etc.).

0.5 Milled products from raw grain.

2.0 Coffee beans, soyabeans, lentils, peanuts.

0.5 Mushrooms.

0.5 Fresh vegetables (except lettuce).

1.0 Lettuce.

0.5 Tomatoes.

0.1 Fresh fruit (apples, pears, peaches, strawberries, etc.).

0.05 Meat of cattle, sheep, goats, pigs and poultry.

0.05 Eggs (shell free).

0.02 Milk (whole).

[Issue 1] 196 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 0.1 Miscellaneous food items not otherwise specified.

Dicloran (Botran, 2, 6-dichloro-4- 20 Apricots, allisan) nitroaniline nectarines, peaches, sweet cherries, snap beans.

15 Blackberries, boysenberries, celery, raspberries, strawberries.

5 Cucumbers, garlic, onions, tomatoes.

1.0 Plums (fresh prunes).

Dicofol (Kelthane) 2, 2, 2-trichloro-1, 1-di 0.25 Potatoes.

(4-chlorophenyl) 5 Fruit, hops, vegetables, ethanol tea (dry, manufactured).

Dieldrin 1, 2, 3, 4, 10, 10- 0.1 Asparagus, beans, hexachloro-6, 7- broccoli, brussels epoxy-1, 4, 4a, 5, 6, sprouts, cabbage, 7, 8, 8a- cauliflower, octahydroexo-1, 4- chinese cabbage, endo-exo-5, 8 cowpeas, dimethanonaphthale cucumber, eggplant, ne.

horseradish, kale, kohlrabi, onions, parsnips, peanuts, peppers, pimentos, radishes, radish tops, soyabeans, turnips.

0.1 Fruit (other than citrus), maize grain.

0.05 Citrus fruit, sugar.

0.02 Rice (rough).

0.2 Potatoes.

0.2 Carrots, lettuce, fat of meat.

0.15 Milk and milk products (fat basis).

0.02 Raw cereals (other than rice).

0.1 Eggs (shell free).

Dimethoate Dimethyl S- (N- methyl- 2.0 Tree fruit (including carbamoylmethyl) citrus).

phosphoro- 1.0 Maize, millets and thiolothionate sorghum, tomatoes and peppers.

2.0 Other vegetables.

197 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name Dioxathion (Delnav) 1, 4-dioxan-2, 3- 5.0 Pome fruit.

ylidene bis (00- 2.0 Grapes.

diethyl 3.0 phosphorothiolothion ate Citrus fruit.

1.0 Meat, excluding poultry.

Diphenyl Biphenyl or phenyl 110 Citrus fruit.

benzene Diphenamid NN-dimethyl-2, 2- 1.0 Potatoes, strawberries.

diphenylacetamide 0.1 Eggplants, peppers, pimentos, tomatoes.

Diphenylamine Diquat Diphenylamine 9, 10 10.0 Apples.

(cation) dihydro-8a, 10a- 5 Rice (in husk).

diazoniaphenanthren 2.0 Rape seed, sorghum.

e io 0.1 Peas, beans, sunflower seed.

0.1 Onions, potatoes, maize, rice (polished).

0.1 Edible oils (sesame seed, sunflower seed, rape seed, cottonseed).

Disul-sodium Sodium, 4, dichloro- 2.0 Asparagus, penoxy ethyl strawberries.

sulphate.

6 Potatoes, peanuts.

Disulfoton (Disyston) Diethyl S (2-(ethylthio) 0.75 Barley grain, beans, ethyl) phosphoro- broccoli, brussels thiolothionate sprouts, cabbage, cauliflower, cottonseed, lettuce, oat grain, peanuts, peas, pecans, pine-apples, potatoes, rice, sorghum grain, spinach, tomatoes.

0.5 Hops, sugar beets.

0.3 Coffee, maize grain, sugar-cane, wheat grain.

0.1 Peppers, soyabeans.

Diuron 3-(3, 4-dichlorophenyl)- 7 Asparagus.

1, 1, dimethylurea [Issue 1] 198 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 1.0 Apples, artichokes, barley grain, blackberries, blueberries, boysenberries, citrus fruits, maize in grain or ear (including sweet corn, field corn, popcorn), cotton seed, currants, dewberries, gooseberries, grapes, huckleberries, logan- berries, oat grain, olives, pears, peas, pineapple, potatoes, rasp-berries, rye grain, sorghum grain, sugar cane, vetch (seed), wheat grain.

Dodine (Cyprex, Dodecylguanidine 5 Apples, cherries, Melprex) acetate peaches, pears.

10 Strawberries.

2.0 Peanuts, peas, potatoes, soyabeans.

0.3 Black walnuts and pecans.

0.2 Maize, millets, sorghum, wheat.

Endosulfan (Thiodan, 6, 7, 8, 9, 10, 10- 30 Tea (dry thionex) hexachloro-1, 5, 5a, manufactured).

6, 9, 9a-hexahydro- 2.0 Fruit, vegetables.

6, 9-methano-2, 4, 3- benzo (e) 0.5 Cottonseed.

dioxathiopin-3-oxide 0.2 Cottonseed oil (crude).

1.0 Rice, unpolished.

Endrin 1, 2, 3, 4, 10, 10- 0.1 Cottonseed, hexachloro-6-, 7- cottonseed oil epoxy-1, 4, 4a, 5, 6, (crude).

7, 8, 8a-octahydro- 0.2 Edible cotton seed and exo-1, 4-exo-5, 8- maize oil.

dimethanon- 0.02 Apples, wheat, aphthalene barley, sorghum, rice (husked or polished).

0.02 Milk and milk products (fat basis).

1.0 Fat of poultry.

0.2 Eggs (shell free).

199 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name EPN Ethyl 4-nitrophenyl 3.0 Apples, apricots, phenylphosphoro- beans, beets, thionate blackberries, boysenberries, cherries, citrus fruits, maize, dewberries, grapes, lettuce, loganberries, nectarines, olives, peaches, pears, pineapples, plums (fresh prunes), quinces, raspberries, rutabagas, spinach, strawberries, sugar beets (not tops), tomatoes, turnips, youngberries.

0.5 Almonds, cottonseed, pecans, walnuts.

0.05 Soya beans.

Ethion Tetraethyl SS- 2.0 Grapes.

methylene bis 1.0 Other fruit.

(phosphorothiolothio 0.5 Vegetables.

nate) 7 Tea.

2.5 Meat (fat basis).

Etoxyquin 1, 2 dihydro-6-ethoxy- 3.0 Apples, pears.

2, 2, 4-trimethyl- quinoline.

Ethylene dibromide 1, 2-dibromoethane 75 Broccoli, carrots, EDB melons, parsnips, potatoes.

50 Eggplant, okra, summer squash, sweet corn, sweet potatoes, tomatoes, barley, maize, sorghum and wheat.

40 Pineapples.

30 Cucumbers, lettuce, peppers.

25 Cottonseed, peanuts.

10 Asparagus, cauliflower.

5 Lima beans, strawberries.

Calculated as inorganic bromide Fenchlorphos Dimethyl 2, 4, 5- 7.5 Meat (fat basis).

trichlorophenyl 0.05 Egg yolk.

phosphorothionate 0.04 Whole milk.

[Issue 1] 200 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name Fenitrothion Dimethyl 3-methyl-42.0 Maize and (Sumithion, Folithion nitrophenyl sorghum.

Danathion) phosphorothionate 0.5 Apples, cherries, grapes, lettuce.

0.3 Red cabbage, tea (green at harvest).

0.2 Tomatoes.

0.1 Cocoa, coffee beans.

0.05 Milk products (fat basis).

0.03 Meat or fat of meat.

0.02 Milk (whole).

Fentin acetate Triphenyl tin acetate Triphenyl tin hydroxide 1.0 Celery.

Fentin hydroxide 0.2 Sugarbeet, carrots.

(Brestan, Du-ter) 0.1 Potatoes, celeriac.

0.05 Peanuts (shelled).

Fensulfothion Diethyl4- 0.1 Maize grain, (methylsulphinyl) onions, (dry), phenyl potatoes, phosphorothionate).

tomatoes.

0.05 Peanuts, pineapples, sugar beets.

0.02 Bananas, sugar-cane.

0.02 Meat, fat and meat products of cattle, goats and sheep.

Fenthion (Lebaycid) Dimethyl 3-methyl-42.0 Apples, peaches, methylthiophenyl cherries.

phosphorothionate Fat of meat.

1.01.0 Cabbage, cauliflower, olives, olive oil.

0.5 Grapes, oranges, peas, meat.

0.2 Squash.

Fenazaflor (Lovozal) Phenyl 5, 6-dichloro-2- 2.0 Apples.

trifluoromethylbenzi midazole-1- carboxylate 201 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name Ferbam Ferric 7 Apples, apricots, dimethyldithiocarba Calculated as zinc asparagus, beans, mate ethylene bis beets, black-berries, dithiocarbamate black-eyed peas, blueberries, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, collards, maize cranberries, cucumbers, currants, dates, eggplant, gooseberries, grapes, guavas, huckleberries, kale, kohlrabi, lettuce, loganberries, mangoes, melons, mustard greens, nectarines, onions, papayas, peaches, peanuts, pears, peas, peppers, plums (fresh prunes), pumpkins, quinces, radishes, raspberries, rutabagas, spinach, squash, strawberries, summer squash, tomatoes, turnips.

0.1 Almonds.

Folpet (Phaltan) N-(trichloromethylthio) 30 Currants (fresh).

phthalimide 25 Grapes, blueberries.

15 Cherries, raspberries.

10 Apples, citrus fruit.

5 Tomatoes, strawberries.

2.0 Cucumbers, cantaloupes (whole); water melons (whole) onions.

Fonofos O-ethylphenylethyl 0.1 Asparagus, maize phosphoro- grain, peanuts, thiolothionate beets, carrots, chicory, garlic, green onions, horseradish, Jerusalem [Issue 1] 202 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name artichokes, leeks, onions, parsnips, potatoes, radishes, rutabagas, salsify; shallots, spring onions, sugar beets, sweet potatoes, turnips, yams.

Formothion S-(N-formyl-N- 0.3 Strawberries.

methylcarbamoylmet 2.0 Black currants.

hyl) dimethylphosphoro- thiolothionate Glyodin 2-heptadecyl-2- 5 Apples, cherries, imidazoline acetate peaches, pears.

Heptachlor 1, 4, 5, 6, 7, 8, 8- 0.15 Milk and milk products heptachloro-3a, 4, 7, (fat basis).

7a-tetrahydro-4, 7- 0.2 Fat or meat and methanoindene poultry.

0.02 Raw cereals, tomatoes, cottonseed, soyabeans, edible soyabean oil.

0.05 Vegetables (except where otherwise specified), eggs (shell free).

0.2 Carrots.

0.5 Crude soyabean oil.

0.01 Citrus fruit.

HHC (BHC) Mixed isomers of 1, 2, 1.0 Apples, apricots, 3, 4, 5, 6-hexac- asparagus, chlorocyclohexane avocados, broccoli, brussels sprouts, cabbage, cauliflower, celery, cherries, collards, cucumbers, eggplants, grapes, kale, kohlrabi, lettuce, melons, nectarines, okra, onions (dry bulb only), peaches, pears, peppers, plums (fresh prunes) pumpkins, spinach, strawberries, squash, summer squash, swiss chard, tomatoes.

Hydrogen cyanide Hydrogen cyanide 25 Raw cereals, cashew nuts.

6 Flour.

203 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name Lindane Gamma isomer of 0.5 Raw cereals.

benzene hexachloride 3.0 Vegetables.

3.0 Cranberries, cherries, grapes, plums, strawberries.

2.0 Fat of meat (cattle, pigs, sheep).

1.0 Maize and sorghum, beans (dried).

0.2 Eggs (yolk).

0.1 Milk and milk products (fat basis).

0.7 Poultry (fat basis).

Linuron 3-(3, 4-dichlorophenyl)- 1.0 Carrots, potatoes, soya 1-methoxy-1 beans, meat, fat and methylurea meat by-products of cattle, goats, hogs, horses and sheep.

0.25 Maize in grain or ear form, sweet corn and popcorn, cottonseed, barley, oats, rye, sorghum and wheat.

Malathion S-(1, 2-di 8 Raw cereals, nuts, (Maladrex) (ethoxycarbonyl) dried fruit.

ethyl) dimethyl 2.0 Whole meal and flour phosphoro- from rye and wheat.

thiolothionate) 4.0 Citrus fruit.

8 Blackberries, raspberries, lettuce, endive, cabbage, chinese cabbage, marrow, soyabean, spinach, maize, sorghum.

6 Avocado, cherries, guava, mango, mulberry, peaches, plums, pomegranates.

5 Broccoli.

3.0 Tomatoes, kale, turnips.

2.0 Beans (green), apples.

1.0 Strawberries, celery.

[Issue 1] 204 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 0.5 Pears, blueberries, peas (in pod), cauliflower, peppers, eggplants, kohlrabi, roots (except turnips), swiss chard, collards.

Maleic hydrazide 6-hydroxy-3-(2H)- 50 Potatoes.

(MH) pyridazinone 30 Beets, carrots, rutabagas.

15 Onions.

Mancozeb (Dithane M- A complex of zinc and 2.0 Marrows and 45) maneb containing pumpkins.

20% manganese 1.0 Potatoes.

and 2.5% zinc Sum of the dithiocarbamates present Maneb (Dithan M-22).

Manganese ethylene- 2.0 Bananas (edible pulp).

1, 2- bisdithiocarbamate.

10 Apricots, beans (succulent), broccoli, brussels sprouts, cabbage, cauliflower, celery, chinese cabbage, collards, endive (oscarale), kale, kohlrabi, lettuce, mustard greens, nectarines, papayas, peaches, rhubarb, spinach, turnip tops.

7 Apples, beans (dry), carrots, cran-berries, cucumbers, eggplants, figs, grapes, melons, onions, peppers, pumpkins, summer squash, sweet corn (kernels plus cob with husks removed), tomatoes, turnip roots, winter squash.

0.1 Almonds, potatoes.

Calculated as Zineb Mercaptobensothiazole Mercaptobensothiazole 0.1 Apples.

205 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name Methomyl (Lannate) 1-(methylthio) 5 Cabbage.

ethylideneamino N- 0.2 Fruiting vegetables and methylcarbamate leafy vegetables (except cabbage).

0.1 Maize grain (including popcorn), fresh corn including sweet corn (kernels plus cob with husks removed).

Methoxyclor 1, 1, 1-trichloro-2, 2-di 14 Apples, apricots, (4-methoxyphenyl) asparagus, beans, ethane beets, black-berries, blue-berries, boysenberries, broccoli, brussels sprouts, cabbage, cauliflower, cherries, collards, maize (in husk), cranberries, cucumbers, currants, dewberries, eggplants goose- berries, grape, kale, kohlrabi, lettuce, logan-berries, melons, mushrooms, nectarines, peaches, peanuts, pears, peas, peppers, pine- apple, plums (fresh prunes), pumpkins, quinces, radishes, raspberries, rutabagas, spinach, squash, strawberries, summer squash, tomatoes, turnips, youngberries.

7 Sweet potatoes, yams.

3.0 Fat of meat from cattle, goats, hogs, horses or sheep.

2.0 Barley, maize, grains of oats, rice, rye, sorghum, wheat.

1.0 Potatoes.

Methyl bromide Bromomethane 100 Nuts, peanuts.

(Dowfume) 50 Raw cereals, cocoa beans.

20 Dried fruits.

[Issue 1] 206 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 10 Milled cereal products.

0.5 Bread, other cooked cereal products, Calculated as inorganic dried fruits and nuts, bromide peanuts.

Methyl ester of - Methyl ester of - 9 Potatoes.

naphthalene acetic naphthalene acetic acid acid Methyl formate Methyl formate 250 Currants, dates.

Calculated as formic acid Mevinphos (Phosdrin) 2-methoxy-carbonyl-1- 0.25 Apples, asparagus, methylvinyl dimethyl broccoli, brussels phosphate sprouts, cabbage, cauliflower, celery, collards, kale, lettuce, mustard greens, onions (green), pears, peaches, plums, rasp-berries, spinach, strawberries, tomatoes, turnip tops.

Monuron 3-(4-chlorophenyl)-1, 1- 7 Asparagus.

dimethylurea 1.0 Avocados, citrus fruits, grapes, grapefruit, cottonseed, kumquats, lemons, limes, oranges, pineapples, spinach, sugar-cane tangerines.

Nabam Disodium ethylene-1, 7 Apples, apricots, 2-bisdithiocarbamate beans, beets, blackberries, black- eyed peas, broccoli, brussels sprouts, cabbage, celery, carrots, cauliflower, cherries, citrus fruits, maize, cranberries, cucumbers, currants, eggplants, endive, gooseberries, grapes, guavas, kohlrabi, loganberries, melons, mushrooms, nectarines, onions, parsley, peaches, peanuts, pears, 207 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name peas, peppers, plums, pumpkins, quinces, radishes, raspberries, rutabagas, salsify, squash, strawberries, summer squash, Calculated as swiss chard, Zineb tomatoes, turnips.

Naled (Dibrom) 1, 2-dibromo-2, 2- 0.5 Beans (dry and dichloroethyl succulent forms), dimethyl phosphate) cucumbers, eggplants, melons (cantaloupes, honeydew melons, musk melons, water- melons, and others), peas (dry and succulent forms), peppers, pumpkins, rice, soyabeans (dry and succulent forms), summer squash, tomatoes, winter squash.

1.0 Broccoli, brussels sprouts, cabbage, cauliflower, lettuce, strawberries.

3.0 Chard, grapefruit, lemons, oranges, spinach, tangerines, turnip tops.

Nicotine 1-3-(1-methyl-2- 2.0 Apples, apricots, pyrrolidyl) pyridine artichokes, asparagus, beans, beets, beet tops., blackberries, black- eyed peas, boysenberries, broccoli, brussels sprouts, cabbage, cantaloupes, cauliflower, celery, cherries, collards, maize, cucumbers, eggplants, grapefruits, green beans, green onions, kale, kohlrabi, lemons, lettuce, lima beans, limes, mushrooms, musk melons, mustard greens, nectarines, okra, onions, [Issue 1] 208 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name oranges, parsley, parsnips, peaches, pears, peas, peppers, pimentos, plums, prunes, pumpkins, quinces, radishes, rutabagas, snap beans, spinach, strawberries, summer squash, swiss chard, tangerines, tomatoes, turnips, watermelons, winter squash, youngberries Omethoate Dimethyl S-(N- 2.0 Apples, beans, methylcarbamoyl- broccoli, cabbage, methyl) phosphoro- cauliflower, collards, thioate endive (escarole), kale, lemons lettuce, oranges, pears, peas, peppers, spinach, swiss chard, tomatoes, turnips.

1.0 Melons.

0.2 Potatoes.

0.1 Pecans.

0.04 Wheat grain.

0.02 Meat, fat and meat by- products of cattle, goats, hogs, horses and sheep.

Omite 2-(P-T-butylphenoxy) 3.0 Apples, citrus, pears, cyclohexyl propargyl plums, prunes.

sulphite 4.0 Nectarines.

7 Apricots, peaches, grapes, strawberries.

30 Hops (dried).

Paraquat (Gramoxone) 1, 1-dimethly-4, 4- 0.2 Cottonseed.

bipyridylium ion 0.1 Potatoes 0.05 Cottonseed meal, cottonseed oil (edible), sugar cane juice.

0.7 Vegetables (except carrots).

209 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 1.0 Peaches, apricots, citrus fruit.

0.5 Other fresh fruit.

Parathion (Folidol) Diethyl 4-nitrophenyl 0.7 Vegetables (except phosphorothionate carrots).

1.0 Peaches, apricots, citrus fruit.

0.5 Other fresh fruit.

Parathion-methyl Dimethyl 4-nitrophenyl 0.2 Fruit, cole crops, phosphorothionate curcubits.

1.0 Other vegetables.

0.05 Cottonseed oil Perthane 1, 1-dichloro-2, 2-bis 15 Apples, broccoli, (4-ethylphenyl) brussels sprouts, ethane cabbage, cauliflower, cherries, chinese cabbage, endive, kale, kohlrabi, lettuce, mustard greens, parsley, pears, spinach.

2-phenyl phenol (and 2-hydroxydiphenyl 120 Cantaloupes (whole).

sodium salts) 25 Pears.

20 Carrots, peaches.

15 Sweet potatoes, apples, plums (including fresh prunes).

10 Citrus fruit, cucumbers, peppers, cantaloupes (edible portions), pineapples, tomatoes.

Phorate Diethyl S- 0.3 Cherries, (ethylthiomethyl) nectarines.

phosphoro- thiolothionate 0.5 Hops, potatoes.

0.3 Sugar beet roots.

0.1 Barley grain, beans, maize grain, sweet corn (kernels plus cob with husk removed), lettuce, peanuts, rice, sorghum grain, sugar cane and tomatoes.

[Issue 1] 210 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name Phosalone 4.0 Peaches.

S-(6-chloro- 2- oxobenzoxazolin-3- 6 Cherries.

yl) methyl diethyl 10 Apples, pears.

phosphorothiolothion ate.

Phosmet (Imidan) 00-dimethyl 5 Plums.

phthalimido-methyl phosphoro- thiolothionate 7 Cherries.

10 Apples, grapes, peaches, pears.

Phosphamidon 1.0 Raw cereals.

2-chloro-2 diethylcarba-moyl-1- 0.5 Apples, pears.

methylvinyl dimethyl 0.4 Citrus fruits.

phosphate 0.2 Other fruit, cole crops.

0.1 Tomatoes, lettuce, cucumbers, watermelons 0.2 Other vegetables (except root vegetables for which a tolerance is not required).

Piperonyl butoxide 5-(2- (2-butoxyethoxy) 20 Raw cereals.

ethoxymethyl)-6- 8 Fresh fruit and propyl-1, 3- vegetables, dried benzodioxole fruit and vegetables, oil seeds, treenut.

1.0 Dried codfish.

Pyrethrin 3.0 Raw cereals.

4-hydroxy-3-methyl 2- (2, 4-pentadienyl) -2- 1.0 Fresh fruit and cyclopenten-1-one- vegetables, dried 2, 2-dimethyl-3 (2- fruit and vegetables, methylpropenyl) treenuts.

cyclopropane- 0.1 Dried cod fish.

carboxylate and 4- hydroxy-3-methyl-2- (2, 4-pentadienyl)-2- cyclopenten-1-one 1-methyl 3-carboxy- a, 2, 2- trimethylcyclopropan e acrylate ester Quinomethionate 6-methyl-2-oxo-1, 3- 6 Strawberries.

(Morestan) dithiolo (4, 5-b)- 4.0 Apricots, peaches.

quinoxaline 3.0 Cherries.

211 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 1.5 Apples, honeydew melons, musk melons, cantaloupes, pears, summer squash.

1.0 Plums (fresh prunes).

0.75 Cucumbers, watermelons, winter squash.

Quintozene Pentachloronitrobenze 10 Mushrooms.

ne 5 Peanuts (whole).

1.0 Bananas (whole).

0.3 Lettuce, peanuts (kernels).

0.2 Beans (navy), potatoes.

0.1 Tomatoes.

0.03 Cottonseed.

0.02 Bananas (pulp), brussels sprouts, broccoli, cabbage, chinese cabbage, cauliflower, kale, kohlrabi, turnips.

0.01 Beans (other than navy), peppers (bell).

Schradan bis-NN NN- 0.75 English walnuts.

tetramethyl- phosphorodiamidic anhydride Simazine 10 Asparagus.

2-chloro-4, 6-bis (ethylamino)-1, 3, 5- 0.5 Artichokes.

triazine.

0.25 Almonds, apples, avocados, cherries, fresh corn including sweet corn (kernels plus cobs with husks removed), maize grain, cran-berries, currants, dewberries, filberts, grapefruit, grapes, lemon, logan-berries, macadamia nuts, olives, oranges, peaches, pears, plums, raspberries, strawberries, walnuts.

[Issue 1] 212 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 0.02 Eggs, milk, meat, fat and meat products of cattle, goats, hogs, horses, poultry and sheep.

Sodium orthophenyl O-phenyl phenol, 125 Cantaloupes.

phenate sodium salt 25 Apples, pears.

20 Carrots, peaches, plums.

15 Sweet potatoes.

10 Citrus fruits, cucumbers, peppers (bell), pineapples, tomatoes.

Sutan 5 Cherries, S-ethyl-NN-di-iso butyl thiocarbamate nectarines.

0.1 Maize.

Tecnazene (Fusarex) 1, 2, 4, 5-tetrachloro-3- 25 Potatoes.

nitrobenzene Tetrachlorvinphos (Gardona) Cisisomer of 2-chloro- 10 Apples, sweet corn 1- (2, 4, 5- (kernels plus cob trichlorophenyl) vinyl with husks dimethyl phosphate.

removed), maize grain.

8 Sorghum.

0.75 Fat of meat of poultry.

0.1 Eggs, meat and meat by-products of poultry.

Tetradifon (Fedion) 2, 4, 4, 5- 100 Peppermint, spearmint.

tetrachlorodiphenyl 30 Fresh hops.

sulphone 10 Figs.

5 Apples, apricots, crabapples, cherries, grapes, nectarine, peaches, pears, plums, prunes, quinces, strawberries.

2.0 Citrus fruits.

1.0 Cucumbers, melon, pumpkins, tomatoes, winter squash.

213 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name TDE 1, 1-dichloro-2, 2-di-(47 Apples, apricots, chlorophenyl) ethane beans, blue-berries, cucumbers, eggplants, grapes, melons, nectarines, peaches, pears, peppers, pumpkins, quinces, squash, summer squash, tomatoes.

3.5 Blackberries, boysenberries, cherries, citrus fruits, dew-berries, logan- berries, plums (fresh prunes), raspberries, strawberries, sweet corn (kernels plus cob with husks removed).

1.0 Broccoli, brussels sprouts, cabbage, carrots, cauliflower, kohlrabi, lettuce, peas, rutabagas, spinach, turnips.

Tetrasul 4-chlorophenyl 2, 4, 5- 0.1 Apples.

trichlorophenyl sulphide Thiabendazole (Tector) 2-4 (4-thiazolyl) 6 Citrus fruit.

benzimidazole 3.0 Bananas.

0.4 Bananas (pulp).

Thiram Bis (dimethylthiocarba- 7 Apples, celery, moyl) disulphide peaches, strawberries, tomatoes.

1.0 Bananas (edible pulp).

0.5 Onions (dry bulb).

Toxaphene Chlorinated camphene 7 Apples, apricots, having a chlorine beans, black-berries, content of 67-69% broccoli, brussels sprouts, cabbage, carrots, cauliflowers, celery, citrus fruit, collards, maize, cranberries, cucumbers, dewberries, eggplants, fat of meat from cattle, goats, hogs, horses and sheep, [Issue 1] 214 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name hazelnuts, hickery nuts, horseradish, kale, kohlrabi, lettuce, loganberries, nectarines, okra, onions, parsnips, peaches, peanuts, pears, peas, pecans, peppers, pimentos, quinces, radishes, raspberries, rutabagas, spinach, strawberries, tomatoes, walnuts, youngberries.

5 Barley, oats, rice, rye, sorghum grain, wheat.

2.0 Soyabeans (dry).

Tricyclohexyltin Tricyclohexyltin 2.0 Apples, pears.

hydroxide hydroxide Trifluralin (Treflan) 2, 6-dinitro-NN-dipropyl 1.0 Carrots.

-4-trifluoromethyl- 0.5 Citrus fruits, aniline cottonseed, curcubits, fruiting vegetables, grapes, hops, leafy vegetables, nuts, peanuts, root crop vegetables (except carrots), safflower seed, seed and pod vegetables, stone fruits, sugar-cane, sunflower seed, wheat grain.

Trizone Methylbromide with 25 Broccoli, cauliflower, added chloropierin peppers, pineapples, and propargyl strawberries.

bromide 40 Muskmelons, tomatoes.

60 Eggplants.

Calculated as inorganic bromide Zineb Zinc ethylene-1, 2- 60 Hops.

bisdithiocarbamate 25 Chinese cabbage, collards, endive, kale, lettuce, mustard greens, spinach, swiss chard.

215 [Issue 1] CAP.

254 [Rev.

2012] Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name 7 Apples, apricots, beans, beets, blackberries, boysenberries, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, citrus fruits, maize, cranberries, cucumbers, currants, dew-berries, eggplants, goose- berries, grapes, guavas, kohlrabi, loganberries, melons, mushrooms, nectarines, onions, parsley, peaches, peanuts, pears, peas, peppers, plums (fresh prunes), pumpkins, quinces, radishes, raspberries, rutabagas, salsify, squash, straw- berries, summer squash, tomatoes, turnips, youngberries.

1.0 Wheat.

Ziram Zinx dimethyldithio- 7 Apples, apricots, carbamate beans, beets, blackberries, blueberries, boysenberries, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, collard, cranberries, cucumbers, dewberries, eggplants, goose- berries, grapes, kale, kohlrabi, lettuce, loganberries, melons, nectarines, onions, peaches, peanuts, pears, peas, peppers, pumpkins, quinces, radishes, raspberries, [Issue 1] 216 [Rev.

2012] CAP.

254 Food, Drugs and Chemical Substances [Subsidiary] FOURTH SCHEDULEcontinued Common or trade Chemical name Tolerance P.P.M.

Foods name rutabagas, spinach, squash, straw- berries, summer squash, tomatoes, turnips, youngberries.

0.1 Almonds.

2,4-D (2, 4-dichlorophenoxy) 0.2 Barley, oats, rye, acetic acid wheat.

FIFTH SCHEDULE [Regulation 157.] Percentage Variety or type of Cheese minimum fat content on dry basis PART I (a) Cheddar cheese and wensleydale.

50 (b) Alpin, asiago, blue, bel paese, brick, camembert, cheshire, feta, gouda, gorgonzola, granular, stilton, limburger, neufchatel, port salut, roquefort.

48 PART II Esrom, havarti, maribo, pasta filata, samsoe, steppe, tilsiter.

45 PART III Emmentaler, gruyere, swiss.

43 PART IV Bra, edam, leyden.

40 PART V Parmesan, romano and other hard grating cheese.

33 PART VI Part skim pizza, part skim mozzarella, part skim scamorza.

30 217 [Issue 1].

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Everyone can use M-Wakili. Lawyers and law students can use it as a legal research tool, and the general public can use it to get answers to their legal queries.

How can I access M-Wakili?

You can access M-Wakili through our website. Just type in your question, and M-Wakili will provide the answers.

Is M-Wakili a substitute for a human lawyer?

No it cannot and will not be, M-Wakili is designed to assist and provide legal information and is great at that. However, there are still situations where the expertise and personal touch of a real lawyer is necessary, such as in court representation and negotiations.
Fun fact, most of our paying users are lawyers! They use M-Wakili to help them with legal research and analysis.

Is AI going to replace lawyers?

No. M-Wakili AI is great for helping real-life lawyers with legal work and assisting people in understanding legal problems, providing many ways how to handle them. However, AI cannot replace the human touch of a real lawyer. There are still situations where the expertise and personal touch of a real lawyer is necessary, such as in court representation and negotiations.
In fact, most of our paying users are lawyers! They are excited about the possibilities of AI in the legal industry and are leveraging it to save time and energy and focus on higher-level tasks.
AI can make the legal market more convenient for both sides by allowing real lawyers to focus on specialized services while using AI to handle certain tasks.

Is my data secure with M-Wakili?

Yes, we prioritize user data privacy and have implemented strict measures to ensure that your data is secure.

Can M-Wakili represent me in court?

Not yet, M-Wakili cannot represent you in court. It can help you understand the law and your legal situation, but you will need a human lawyer for court representation.

Do I need to pay for M-Wakili services?

Currently, we offer basic features for free while premium services require a subscription fee. Please visit our pricing page for more details.

How can M-Wakili help law students?

M-Wakili can assist law students in learning and practicing their legal research and analysis skills. It may also offer insights into current legal trends and issues, helping prepare them for their future in law.

What does "HHH" mean?

Helpful, Honest, and Harmless (HHH) are three components of building AI systems (like M-Wakili) that are aligned with people’s interests.
- Helpful: M-Wakili wants to genuinely help the user
- Honest: M-Wakili shares information it believes to be true, and avoids made-up information
- Harmless: M-Wakili will not cooperate in aiding the user in harmful activities or lead the user to harms way