Food Act

Chapter number: 
83
In force: 
Yes

 

EDITORS' NOTE: The digital versions of legislation accessible through SeyLII are UNOFFICIAL and provided solely in the interests of increasing access to legal information.  Their currency and accuracy cannot be warranted.  Official versions of Seychelles legislation can only be obtained in hard copy from the Attorney-General’s Chambers, Department of Legal Affairs

This Cap has been repealed by the Food Act, 2014, but the latter Act has not yet been brought into operation

 

 

CONSOLIDATED TO 30 JUNE 2012

LAWS OF SEYCHELLES

CHAPTER 83

 

Act 14 of 1987

FOOD ACT

[1st May, 1990]

 

ARRANGEMENT OF SECTIONS

PART I - PRELIMINARY

1.      Short Title

2.      Interpretation

3.      Binding Republic.

PART II – GENERAL PROVISIONS

4.            Food which is injurious to health

5.            Saleof poisonous or unwholesome food

6.            Deception

7.            General protection for food purchase

8.            Preparation of food under insanitary conditions

9.            Designation of slaughterhouse

PART III - IMPORTATION

10.        Importation

11.        Relabelling or reconditioning

PART IV – ADMINISTRATION AND ENFORCEMENT

12.        Board

13.        Authorized officer

14.        Powers of authorized officer

15.        Powers to seize and dispose of unfit carcass

16.        Power to call for information regarding composition of substances in food

17.        Official laboratory and public health analyst

18.        Samples and analysis

19.        Regulations

PART V – LEGAL PROCEEDINGS

20.    Penalties

21.    Power of court to dispose of articles

22.  Report of analysis and presumption

23.  Defence of warrant

24.  Saving of other written laws

_________________

 

PART I – PRELIMINARY

 

1.            This Act may be cited as the Food Act.

 

2.            In this Act-

“advertisement” means any notice, circular, label, wrapper, public announcement, display and representation, by whatever means, for the purpose of promoting directly or indirectly the sale of food;

 

“animal” does not include poultry or fish;

 

“article” includes-

 

(a)          any food or any labeling or advertising material in respect thereof; or

(b)         anything used for the preservation, preparation, packing or storing of any food;

(c)           

“authorized officer” means an officer authorized under section 13;

 

“drink” does not include water but includes aerated water;

 

“food” includes drink, chewing gum and any product prepared, sold, represented or intended for use as food or drink for human consumption and nay ingredients used in the preparation of food, but does not include-

 

(a)          water, live animals, live birds or live fish (excluding shellfish); and

(b)         materials used only for drugs;

 

“label” includes any tag, brand, mark, pictorial or other descriptive matter written, printed stenciled, marked, embossed or impressed on or attached to or included in, belonging to or accompanying any food;

 

“meat” means the flesh of animals and includes fat, offal and uncooked meat products;

 

“official laboratory” means a laboratory designated by the Minister under section 17 to be an official laboratory for the purpose of this Act;

 

“premises” includes any building, tent or other structure permanent or otherwise together with the land on which the same is situated and any vehicle or conveyance, vessel or aircraft;

 

“public health analyst” means a person appointed by the Minister under section 17 to act as an analyst;

 

“sell” includes transmit, convey or deliver in pursuance of a sale, exchange, raffler or other disposal;

 

“slaughterhouse” means a place for slaughtering animals or poultry, the flesh of which is intended for sale for human consumption and includes a place used in connection therewith for the confinement of animals or poultry while awaiting slaughter or for keeping, or subjecting to any treatment or process, products of the slaughtering of animals or poultry.

 

3.            This Act binds the Republic.

 

PART II – GENERAL PROVISIONS

 

      4.      Any person who adds any substance to food, uses any substance as an ingredient in the preparation of food, abstracts any constituent from food or subjects food to any process or treatment, so as to render the food injurious to health with intent that the food shall be sold in that state is guilty of an offence.

 

      5.      Any person who sells food which-

(a)     contains any substance which is poisonous, harmful or otherwise injurious to health;

(b)     consists in whole or in part of any filthy, putrid, rotten, decomposed or diseased substance or foreign matter; or

               (c)     is otherwise unfit for human consumption,

is guilty of an offence.

 

      6.      Any person who labels, packages or advertises or is a party to the publication of an advertisement of any food in contravention of this Act, or in a manner that is false, misleading or deceptive as regards its character, nature, substance, quality, composition, merit or safety, is guilty of an offence.

 

      7.      (1)     Any person who sells to the prejudice of a purchaser any food which is not of the nature, substance or quality of the food demanded by the purchaser is guilty of an offence.

               (2)     In proceedings under this section it shall not be a defence to allege that the purchaser bought for analyses or examination and therefore was not prejudiced.

 

      8.      Any person who sells, prepares, packages, stores or displays for sale any food under insanity conditions, whereby the food may be contaminated with filth or may be rendered unfit for human consumption, is guilty of an offence.

 

      9.      (1)     The Minister may, be notice in the Gazette, designate any premises as a slaughterhouse for the slaughter of animals or poultry.

               (2)     Any person who slaughters any animal or poultry or causes or permits any animal or poultry to be slaughtered with intent to sell the meat of that animal or poultry for human consumption, except in a slaughterhouse designated under subsection (1) and in accordance with this Act, is guilty of an offence.

               (3)     No person shall sell the meat of any animal or poultry for human consumption other that that of any animal or poultry slaughtered in a slaughterhouse designated under subsection (1):

               Provided that the preceding provisions of this subsection shall not apply to any meat or poultry imported into Seychelles and approved by the Chief veterinary Officer.

               (4)     Any person who contravenes subsection (3) is guilty of an offence.

 

PART III - IMPORTATION

 

      10.    (1)     Subject to section 11, the importation of nay food which does not comply with this Act is hereby prohibited.

               (2)     Any person who imports any food in contravention of subsection (1) is guilty of an offence.

 

      11.    (1)     where any food sought to be imported into Seychelles, if sold in Seychelles, contravenes this Act, the food may, with the approval of the Minister, be imported into Seychelles for the purpose of relabelling or reconditioning it so as to comply with this Act.

               (2)     Where relabelling or reconditioning of food imported under subsection (1) is not carried out in compliance with this Act within a period of 90 days commencing from the date of importation, the food shall be exported or destroyed by the importer, in a manner approved by the Minsiter or any authorized officer, within a period of 30 days thereafter or such period as the Minister or the authorized officer may determine.

               (3)     Any person who does not-

                        (a)     relabel or recondition; or

(b)     export or destroy,

in compliance with subsection (2) any food imported by him under subsection (1) is guilty of an offence.

 

PART IV – ADMINISTRATION AND ENFORCEMENT

 

      12.    (1)     These is hereby established a Board to be known as the Food Control Board, hereafter to as the “Board”.

               (2)     The Board shall consider and advise the Minister on matters necessary for the administration of this Act including the making of regulations under this Act.

               (3)     The Board shall consist of-

                        (a)     a Chairman to be appointed by the Minister; and

(b)     such other members appointed by the Minister as appearing to him to represent-

(i)      the Ministry responsible for Community Development;

(ii)     other Government ministries, departments and public bodies responsible for matters dealing with food;

(iii)    food manufacturers, processors, retailers and consumers.

(4)         The members appointed under subsection (3)(b)-

(a)          shall hold office for a period of 3 years and the eligible for reappointment;

(b)         may at any time resign by instrument in writing addressed to the Chairman.

               (5)     Appointments made under subsection (3) shall be notified in the Gazette.

               (6)     The quorum of the Board shall be such number of members as the Minister may at the time of appointment determine.

               (7)     The Board shall meet at such time as the Chairma may determine.

               (8)     The Board may invite any person to attend any meeting of the Board  for the purpose of assisting or advising the Board but such person shall not have any right to vote at such meeting.

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

 

      13.    (1)     The Minister may authorize any public officer to act as an authorized officer under this Act, and such authority may relate to a specific matter or to all matters under this Act.

               (2)     The Minister shall issue to every person authorized to act as an authorized officer a certificate of his authority so to act.

 

      14.    (1)     An authorized officer may-

(a)     at any reasonable hour or whenever work is in progress in any premises dealing in food, enter any premises where he believes that any article is prepared, packaged or stored, examine the article, take samples thereof and examine anything which he believes is used or capable of being used for the preparation, packaging or storing of any article;

(b)     stop, search or detain any vehicle or vessel in which he believes that any article to which this Act applies is conveyed, examine the article and take samples thereof;

(c)     open and examine any receptacle or package which, he believes, contains any article to which this Act applies, examine the article and take samples thereof;

(d)     call for any books, documents or other records which, he believes, contains any information relevant to the enforcement of this Act with respect to any article, make copies thereof, and take extracts therefrom;

(e)          require any occupier of any premises or employee of any business where food is processed, kept, or sold, to undergo a medical examination if there is a  reasonable suspicion that the occupier or employee may be a carrier of a communicable disease or suffering from such a disease;

(f)          seize and detain, for such time as may be necessary, any article by means of, or in relation to, which, he believes, this Act has been contravened;

(g)          exercise any other functions assigned to him by the Minister.

               (2)     An authorized officer shall release any article seized by him under subsection (1) where he is satisfied that the provisions of this Act in relation to the article have been complied with.

               (3)     An authorized officer shall in the exercise of his powers under subsection (1), if requested by any person affected thereby, produce the certificate of authority issued to him under section 13(2).

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

               (5)     Where an authorized officer is unable to obtain the consent required under subsection (4) for the destruction of the destruction of the article referred to in that subsection, he may, with notice to the owner or the person in whose possession the article was at the time of seizure, apply to the magistrate’s court for the destruction or disposal of the article and the owner or such person may oppose the application.

               (6)     If it appears to the magistrate’s court that the article seized is unfit for human consumption, the court may make an order for its destruction or disposal so as to prevent it being used for human consumption.

               (7)     Any owner, occupier or person in charge of any premises entered into by an authorized officer pursuant to subsection (1) or any employer found therein or any person who, when requested to give information or any assistance to an authorized officer-

(a)     fails to give the information or assistance reasonably requested or;

(b)     knowingly makes any mis-statement in respect to any information requested;

is guilty of an offence

               (8)     A person who willfully obstructs an authorized officer in the execution of his functions under this Act is guilty of an offence.

               (9)     Any person who without the permission of an authorized officer removes, alters or interferes in any way with any article seized under this Act is guilty of an offence.

 

      15.    Notwithstanding Section 14, where an authorized officer is of the opinion that an animal or poultry received into a slaughterhouse for the purpose of slaughter for food, or the carcass of an animal, poultry or fish is diseased or unfit for human consumption, he may seize it and cause it to be destroyed or disposed of in such manner as he may direct without seeking any consent or permission and no compensation shall be payable to any person in respect to the destruction or disposal.

 

      16.    (1)     An authorized officer may, by order in writing, require any person who carries on a business which includes the preparation, importation or use of substances of any kind specified in the order to furnish to the authorized officer named in the order such particulars as may be so specified of the composition and use of the substances sold in the course of that business for use in the preparation of food.

               (2)     Without prejudice to the generality of subsection (1), an order made under that subsection may require the following particulars to be furnished in respect to any substance, namely-

(a)    particulars of the composition and the chemical nature of the substance;

(b)   particulars of the manner in which the substance I used or proposed to be used in the preparation of food;

(c)    particulars of any investigation carried out by or to the knowledge of the person carrying on the business concerned, for the purposes of determining whether and to what extent the substance used in the preparation of food is injurious to, or in any way affects, health;

(d)   particulars of any investigation carried out by or to the knowledge of the person carrying on the business concerned for the prupose of determining the cumulative effect on the health of a person consuming the food in ordinary quantities.

               (3)     A person who fails to comply with the requirements of an order made under subsection (1) or furnished in particulars which to his knowledge are false or misleading in respect of those requirements is guilty of an offence.

               (4)     Save for the purposes of any proceedings for an offence against this Act, no particulars furnished in accordance with an order made under subsection (1) and no information relating to any individual business obtained by means of those particulars, shall, without the previous consent of the person carrying on the business concerned, be disclosed to anyone.

               (5)     A person who discloses any particulars of information contrary to subsection (4) is guilty of an offence.

 

      17.    (1)     The Minister may by notice published in the Gazette designate a laboratory to be an official laboratory for the purposes of this Act.

               (2)     The Minister may appoint any person as a public health analyst who shall perform official analyses or examinations for the purposes of this Act or, if requested by the Minister to do so, for the purposes of any other Act.

 

      18.    (1)     An authorized officer who takes a sample of any article pursuant to his powers under section 14 shall divide the sample into 3 parts (provided that division of the procured quantity of the sample would not interfere with analysis or examination), each part to be marked and sealed or fastened in such manner as its nature permits and shall-

(a)     give one part to the person appearing to him to be the owner or the person in possession of the article of which the sample is taken;

(b)     submit the second part to an official laboratory for analysis; and

(c)     keep the third part in the custody of the official laboratory for future comparison.

               (2)     The person in charge of the official laboratory shall cause the sample submitted for analysis under subsection (1)(b) to be analyzed as soon as practicable and shall give to the authorized officer who requested the analysis a report specifying the result of the analysis.

 

      19.    (1)     The Minister may make regulations generally for carrying any of the purposes and provisions of this Act into effect, which may include regulations for all or any of the following purposes-

(a)     requiring, prohibiting or regulating the addition or abstraction of any specified class to or from food or the use of any substance as an ingredient in the preparation of food;

(b)     prohibiting, restricting or regulating the preparation or the sale, consignment or delivering of food or any ingredients thereof;

               (c)     prohibiting or restricting the importation or the use of any specified materials or of apparatus or utensils designed for use in the preparation of food and the sale or importation for sale of apparatus or utensils designed for such use and containing any specified materials or of any specified class;

(d)     imposing requirements as to the labeling, marking or advertising of food and the descriptions which may be applied to food;

(e)     securing the observance of sanitary conditions and practices and wholesome methods in connection with the preparation, transport, storage, packing, marking, sale, service, or delivery of food;

(f)     imposing requirements as to the conditions, layout, drainages, equipment, maintenance, cleanliness, ventilation and extraction of fumes or heat, lighting, water supply and use of premises in, at, or from which food is sold or prepared for sale (including any parts of the premises in which apparatus and utensils are cleansed or in which refuse is disposed of or stored);

(g)     prohibiting or regulating the sale for human consumption or the possession, distribution or collection for sale for human consumption of shellfish;

(h)     regulating the importation and exportation of food in order to ensure compliance with this Act;

(i)      regulating or controlling the slaughtering of animals or poultry for food;

(j)      imposing requirents as to the maintenance and cleanliness of slaughterhouses, the methods of slaughtering to be applied, the examination and inspection of animals and poultry intended for slaughter, and of carcasses of animals and poultry slaughtered;

(k)     prescribing fees and charges for any matter done under this Act;

(l)      exempting any food from all or any of the provisions of this Act and prescribing the conditions of such exemption.

               (2)     Any person who contravenes any regulation made under this Act or any provision therein is guilty of an offence.

               (3)     Where any regulations made under this Act prohibit or restrict the addition of any preservative or other ingredient or material to any to any food, the addition of such preservative, ingredient or material, if made in contravention of the regulations, shall, for the purpose of this Act, be deemed to render the food injurious to health, and section 4 applies.

               (4)     Where any regulations made under this Act prescribe the composition of any article of food intended for sale, the purchasers of such article shall be deemed to have demanded an article complying with the regulations as regards the presence or amount of any constituent, ingredient or material specified in the regulations, and section 7 applies.

 

      20.    (1)     Subject to subsection (2), a person found guilty of an offence under this Act shall be liable on conviction-

(a)     in the case of a first offence to a fine R.10,000 and to imprisonment for 3 months;

(b)     in the case of a subsequent offence to a fine of R.25,000 and to imprisonment for 6 months.

               (2)     Where a court is satisfied that a person committed an offence under section 14(8) or section 14(9) with intent to prevent discovery of some other offence under this Act, that person shall be liable on conviction for any offence under section 14(8) or section 14(9) to imprisonment for 12 months.

 

      21.    Where a person is convicted of an offence under this Act, the court may in addition to any other penalty, order that any article, by means of which or in relation to which the offence was committed, be forfeited and upon such order being made the article maybe disposed of as the court may direct.

 

 

      22.    (1)     In any proceedings under this Act-

(a)     a report of analysis signed or purporting to be signed by a public health analyst shall be prima facie evidence of the facts stated therein provided that-

(i)      the party against whom it is produced may require the attendance before court of the public health analyst for the purposes of cross-examination; and

(ii)     no such report shall be received in evidence unless the party intending to produce it at the trial 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 report.

(b)     contents of any package appearing to be intact and in the original state of packing by its manufacturer and bearing the name, address or registered mark of the manufacturer shall be presumed, unless the contrary is proved, to be the contents described in the package or any label printed on, attached to or accompanying the package and manufactured by the person described as the manufacturer on the package or label;

(c)     any article commonly used for human consumption, if sold or kept for sale shall be presumed until the contrary is proved, to have been sold or kept for sale for human consumption;

(d)     any article commonly used for human consumption which is found on premises used for the sale, preparation or storage of products for human consumption shall be presumed, until the contrary is proved, to be intended for sale, or for manufacturing products for sale, for human consumption;

(e)     any article capable of being used in the composition or preparation of any food which is found on premises on which that food is prepared shall, until the contrary is proved, be presumed to be intended for such use.

 

      23.    (1)     Subject to this section, in nay proceedings under this Act for an offence consisting of the sale of any food it shall be a defence-

(a)     that the food was purchased by the person charged for that offence as food that could be lawfully sold and with a written warranty to that effect;

(b)     that he has no reason at the time of the commission of the offence that the food was otherwise; and

(c)     that the food was at the time of the commission of the offence in the same state as when he purchased it.

               (2)     A warranty shall only be a defence under subsection (1) if the person charged-

(a)     has not later than 3 days before the date of the hearing sent to the prosecutor a copy of the warranty with a notice that he intends to rely on it and specifying the name and address of the person from whom he received it; and

(b)     establishes to the satisfaction of the court that he has sent a similar notice of his intention to the person from whom he received the warranty.

               (3)     When the person charged for an offence described in subsection (1) is a servant or employee of the person whom purchased the food under a warranty, he shall be entitled to rely on the provisions of this section in the same way as his employer would have been entitled to do if the employer had been charged.

 

      24.    The provisions of this Act shall be in addition to and not in derogation of the provision of any other written law.

_____________________

LAWSOF SEYCHELLES

FOOD ACT

CHAPTER 107

 

SUBSIDIARY LEGISLATION

SECTION 19

 

S.I. 30 of 1992.

Food Act (General Labelling) Regulations

[1st March,, 19927]

 

      1.      These Regulations may be cited as the Food Act (General Labelling) Regulations.

 

2.            In these Regulations-

“bulk” means any food which is sold in a raw state and is readily identifiable by the purchaser and includes a packaged food which is in a container and which is not normally purchased by a consumer because of its large size.

“inner label” means the label on or affixed to an immediate container of any food;

“label” means any tag, brand, mark or pictorial or descriptive matter which accompanies or is written, printed, stenciled, marked, embossed or impressed on, attached to or included in any food;

“outer label” means a label affixed to the outside of the package of any food;

“pull date” means the period from the date of manufacture or packing of any food within which the food may be sold or consumed.

 

      3.      A person shall not sell or expose for sale a manufactured, processed or repacked food unless a label has been affixed or applied to the food.

 

      4.      Any information required under any written law or otherwise to appear on the label of any food or appearing on a label of any food shall be-

               (a)        clearly and prominently displayed on the label;

(b)        readily discernible to the purchaser or consumer under the customary conditions or purchase and use.

 

      5.      (1)        A label applied to a food shall carry-

               (a)        on the main panel-

(i)         the brand or trade mark, if any, of the food;

(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 or, if applicable, drained 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 preservative used in the food;

(ii)               a declaration of permitted colour added to the food;

(iii)             except in the case of liquors and alcoholic beverages, a declaration of any artificial or imitation flavouring preparation added to the food;

(iv)             in the case of food consisting of more than one ingredient, a complete list of acceptable common names of the ingredients in descending order of their proportions, unless the quantity of each ingredient is stated in terms of percentage or proportionate composition;

(v)               any other statement required under these Regulations or any other written law which is required to be declared on a label;

(c)                on any panel-

(i)                 the name and address of the manufacturer, packer or distributor of the food, as the case may be;

(ii)               any necessary direction for handling and storing the food;

(iii)             the country of origin of the food;

(iv)             where the food has been treated with ionizing radiation, a statement to this effect.

               (2)        For the purposes of subregulation 1(c)(iii), where any food has undergone processing in a second country and such processing has changed the original nature of the food, the country in which the processing was done shall be considered the country of origin of the food.

 

      6.      Regulation 5 shall not apply to food sold in bulk, or packages from bulk, at the place where the food is retailed.

 

      7.      A statement, information or declaration that is required by these Regulations or any other written law to appear on the label of any food shall be in a national language of Seychelles in addition to any other language which may appear thereon.

 

      8.      Where both the inner and outer labels are used on a package of food, the declaration, statement and information required by these Regulations or any other written law to appear in respect of the food shall appear on both the inner and outer labels.

 

      9.      No direct or indirect reference to any written law shall be made on any label of, or in any advertisement for, a food unless the reference is a specific requirement of the written law.

 

      10.    Where any food has more than one name, whether common or proper, a reference to that food by any of its names shall be deemed to be a reference to it by all its names.

 

      11.    Where a pull date is placed on a packaged food by a manufacturer, processor or packer or is fixed under any regulations under the Act, the date shall be considered as the shelf

life of the food and the food shall not offered or displayed for sale after that date.

 

      12.    A manufacturer, processor or packer of food who uses a code number, letter or mark to signify the date of manufacture, processing or packaging on a label shall, upon request of an authorized officer, divulge the date signified by the code number, letter or mark.

 

      13.    The Minister may, by notice in writing, exempt any food from compliance with any provisions of these Regulations.

 

__________________

 

 
 

S.I. 31 of 1992

 

Food Act (Special Dietary Uses) Regulations

[1st March, 1992]

 

      1.      These Regulations may be cited as the Food Act (Special Dietary Uses) Regulations.

 

      2.      In these Regulations-

               “special dietary food” includes-

               (a)     any food intended-

(i)      for supplying a particular dietary need, however arising, of a person; or

(ii)     for fortifying the ordinary diet of a person with any vitamin, mineral or other dietary property;

(b)     an artificial sweetener intended to regulate the intake of calories and available carbohydrates or for use in diets of diabetics.

 

      3.      (1)        A person shall not sell any food containing a non-nutritive sweetening agent unless the food-

(a)        meets the requirements for special dietary food under these Regulations;

(b)     carries a label containing a statement indicating the special dietary use of the food.

               (2)     A person shall not sell any food intended for babies which contains a non-nutritive sweetening agent.

 

      4.      (1)     A special dietary food recommended for or as a carbohydrate or sugar reduced diet shall contain not more than 50% of glycogenic carbohydrate normally present in any food of the same class.

               (2)     For the purposes of subregulation (1), any food may be described as sugarless, sugar free, low in carbohydrates or by any other synonymous expression if it contains not more than 0.25% glycogenic carbohydrates.

 

      5.      (1)     A special dietary food recommended for or as a calorie reduced diet shall contain not more than 50% of the total calories normally present in any food of the same class.

               (2)     For the purposes of subregulation (1), any food may be described as low calorie or by any other synonymous expression if it contains not more than-

                        (a)     15 calories per average serving; and

                        (b)     30 calories in a reasonable daily intake.

 

      6.      (1)     A special dietary food recommended for or as a sodium reduced diet shall contain not more than 1/6 the number of milligrams of sodium contained in a reasonable daily intake of the same food.

               (2)     For the purposes of subregulation (1), any food may be described as low sodium or by any other synonymous expression if it contains not more than-

                        (a)     10 milligrams sodium in an average serving; and

                        (b)     20 milligrams in a reasonable daily intake.

 

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

               (2)     Where a statement or claim relating to the carbohydrate, sugar or starch content is made on the label, or in any advertisement in respect, of any food, the label or advertisement shall carry a statement of the carbohydrate content in grammes, on a percentage basis or on a per average serving basis.

               (3)     Where a statement or claim relating to the calorie content is made on the label, or in any advertisement in respect, of any food, the label or advertisement shall carry a statement of the calorie content in calories per 100 grammes or average serving basis.

               (4)     Where a statement or claim relating to the sodium content is made on the label, or in any advertisement in respect, of any food, the label or advertisement shall carry a declaration of the sodium content in milligrams per 100 grammes or per average serving basis.

               (5)     Food containing such synthetic sweetener as aspartame, saccharin or any of its salts shall carry a label stating-

                        (a)     the name of the synthetic sweetener;

(b)     the fact that the sweetener is a non-nutritive artificial sweetener.

 

_________________

 

 

S.I. 32 of 1992

Food Act (Breast-milk Substitute) Regulations

 

[1st March, 1992]

 

      1.      These Regulations may be cited as the Food Act (breast-Milk Substitute) Regulations.

 

      2.      In these Regulations-

“advertising” includes a point-of-sale advertising or the giving of samples, discounts, coupons or premiums or tie-in sales or any other promotion device intended to or which may induce sale;

“breast-milk substitute” means any food which is marketed or otherwise represented as a partial or total replacement for breast-milk;

“complementary food”, “weaning food” or “breast-milk supplement” means any food suitable as a complement to breast-milk or infant formula when breast-milk or infant formula, as the case may be, becomes insufficient to satisfy the nutritional requirement of an infant;

“infant formula” means a breast-milk substitute formulated industrially in accordance with the applicable Codex Alimentarius standards established from time to time by the World Health Organisation to satisfy the normal nutritional requirement of infant up to between four and six months old and adapted to their physiological characteristics.

 

      3.      (1)     Subject to these Regulations, a person shall not advertise or otherwise promote by any means whatsoever the use of infant formula or similar products.

               (2)     Notwithstanding subregulation (1), a person may donate or sell at concessionary prices to a governmental institution or nay other institution approved by the Ministry responsible for Health supplies of infant formula or other similar products for use in the institution or distribution to the public.

               (3)     Any distribution of infant formula or other similar products by an institution referred to in subregulation (2) of supplies of infant formula or other similar products acquired in terms of subregulation (2) does not constitute an advertisement or promotion under subregulation (1).

               (4)     A person who has donated or sold at concessionary prices under subregulation (2) supplies of infant formula or similar products shall not use this fact for advertisement or as sale inducement.

 

      4.      (1)     A label used in respect of infant formula or similar product shall-

(a)     be designed so as to provide the necessary information in a national language about the appropriate use of the product and so as not to discourage breast-feeding;

(b)     contain in clear and easily readable print the word “Important Notice” followed by-

         (i)      a statement of the superiority of breast-feeding;

(ii)     a statement that the product shall be used only on the advice of a health worker regarding its use and proper method of use;

(iii)       instruction for appropriate preparation;

(iv)       a warning against the health hazards of inappropriate preparation;

(c)     not have pictures of infants or other pictures or text which may idealize the use of infant formula;

(d)     not contain such words as “humanized”, “materialized” or other similar expression when describing the qualities of infant formula;

(e)     not discourage breast-feeding;

(f)     state-

         (i)      the ingredients used in the infant formula;

         (ii)     the composition or analysis of the product;

(iii)       the batch number;

(iv)       the date before which the product is to be consumed, taking into account the local climatic and storage conditions.

               (2)     The wrapper or the container of infant formula shall comply with subregulation (1)(c), (d), and (e).

 

_________________

 

Food Act (General Hygiene) Regulations

(1st March, 1992)

 

      1.      These Regulations may be cited as the Food Act (General Hygiene) Regulations.

 

      2.      In these Regulations-

“certificate of fitness” means a certificate issued by a medical practitioner indicating that a person is not a carrier of a communicable disease;

“Director-General” means the person performing the functions of Director General of Primary Health care in the Ministry responsible for Health;

“food handler” includes a person involved in the slaughtering of animals or poultry or the transportation, packing, storing or preparation of meat or other food for sale;

“food plant” means a building or any part thereof used for or in connection with the preparation, packing, storing or sale of food.

 

      3.      (1)     A person who owns, operates or is in charge of a food plant shall ensure that a person working in direct contact with food-

(a)     wears clean cuter garments and conforms to hygienic practices while on duty;

(b)     washes his hands thoroughly, remove all jewellery from his hands before handling any food and take all other necessary precautions to prevent contamination of food with microorganisms or other foreign substances;

(c)     refrains from using tobacco in areas where food is prepared, handled, stored or sold;

(d)     where it is necessary to prevent contamination of food, wears effective head-dress such as hair net, headband or cap when preparing, handling or storing food;

(e)     refrains from storing his clothing or other personal belongings or eating or drinking in any area where food is prepared, handled, stored or otherwise exposed or where equipment or utensils are cleaned or stored;

               (2)     A person who owns, operates or is in charge of a food plant shall ensure that the supervisory personnel of the food plant are properly trained in the production of clean and safe food and are knowledgeable in identifying food contamination and failure in sanitary or hygienic procedures which are aimed at preventing food contamination at the plant.

               (3)     The supervisory personnel of a food plant shall ensure that food handlers are made cognizant of all proper techniques and procedures relating to the protection of food against contamination at the plant and of the consequences of failing to comply with the techniques and procedures.

 

      4.      (1)     A person who owns, operates or is in charge of a food plant shall not employ a person to work as a food handler at the food plant unless that person holds a certificate of fitness.

               (2)     A certificate of fitness referred to in subregulation (1) shall be valid for a maximum period of 12 months from the date of its issue.

 

      5.      (1)     A person who is a carrier of a communicable disease or is affected with any disease in a communicable form shall not work or be employed to work in a food plant.

               (2)     A person who is employed at a food plant or to transport meat, poultry or other food shall, immediately on becoming aware that he is suffering from any infection or disease, or has any symptom of any infection or disease, which is known to cause food poisoning or contaminate food, advise his employer or person in charge of the food plant or the operation in respect of which he is employed of this fact.

               (3)     Where an employer or person in charge referred to in subregulation (2) is informed as provided in that subregulation, the employer or person in charge shall immediately inform the Director-General.

 

      6.      Where a person licensed to provide medical services under the Licences Act, a registered nurse or any officer of the Ministry of Health becomes aware or suspects that a person under his care or supervision is suffering from food poisoning, he shall immediately notify the Director-General of this fact specifying-

               (a)     the name, age, sex and address of the person;

               (b)     the nature of the food which it is suspected cause the food poisoning;

               (c)     the particulars of the food poisoning from which the person is or is suspected to be suffering.

 

      7.      (1)     Where the Director-General is informed or reasonably suspects that any food of which a sample has been procured under the Act is likely to cause food poisoning, the Director General shall, by notice in writing to the person n charge of the food, or the owner or person in charge of the food plant or operation where the food is being handled, stored or sold, advice the owner or person in charge that the food shall not be used for human consumption nor removed from any place specified in the notice except to a place specified in the notice.

               (2)     Where after investigation the Director General is satisfied that the food referred to in subregulation (1) is likely to cause food poisoning, the Director General shall immediately direct an authorized officer to seize the food, but shall withdraw the notice issued under subregulation (1) where he is satisfied that the food is fit for human consumption.

 

_________________

 

 
 

S.I. 34 of 1992

 

Food Act (Sanitation) Regulations

[1st March, 1992]

 

      1.      These Regulations may be cited as the Food Act (Sanitation) Regulations.

 

      2.      In these Regulations-

“adequate” means that which is needed to accomplish the intended purpose in keeping with good public health practice;

“clean” includes the adequate treatment of surfaces by a process that is effective in destroying vegetative cells of pathogenic bacteria and in substantially reducing other micro-organisms, without adversely affecting the quality or safety of any food;

“contamination” means the occurrence of any objectionable matter in a product;

“disinfect” means the reduction, by means of hygienically satisfactory chemical agents or physical methods of the number of micro-organisms to a level that will not lead to harmful contamination of food without adversely affecting the food;

“food contact surface” means a surface which comes into contact with food during its preparation, packaging, storing or sale;

“food hygiene” means the measures necessary to ensure the safety, soundness and wholesomeness of food at all stages from its growth, harvesting, production, manufacture and until its final consumption;

“food plant” means the building or any part thereof used for or in connection with the preparation, packaging, storing or sale of food;

“pests” means any animal or insect capable of directly or indirectly contaminating food.

 

      3.      A person who owns, operates or is in charge of the growing or harvesting operation of food or raw material for use in the preparation of food shall ensure that the operation is of a clean and sanitary nature and, without prejudice to the generality of the forgoing, shall ensure that-

(a)          the food or raw material is not grown or harvested where the presence of potentially harmful substances might lead to unaccepatable level of the substances in the food or raw material;

(b)         the food or raw material is protected from contamination by human, animal, domestic, industrial or agricultural waste which may be present at levels likely to be a hazard to health;

(c)          food or raw material which is unfit is removed during harvesting and disposed of in such a manner and at such a place that it cannot contaminate other food or raw material, water supply to a food plant or any other crop;

(d)         the handling of or the manner of conveying, food or raw material is such as to-

(i)           prevent spoilage and contamination of; and

(ii)         minimize damage to,

food or raw material and where, having regard to such factor as time or distance, the nature of the food or raw material requires special equipment or refrigeration in connection with the storage or transport of the food or raw material, such special equipment or refrigeration is so used;

(e)     where ice is used in contact with food or raw material, the ice is made from potable water.

 

      4.      (1)     A person who owns, operates or is in charge of a food plant shall keep the ground surrounding the food plant free from any condition which may give rise to contamination of food prepared, packed, stored or sold at the plant and, without prejudice to the generality of the foregoing, shall ensure in particular that the ground is kept free from-

(a)          improperly stored equipment and waste which may attract or constitute breeding places for pests and other animals or insects;

(b)         inadequately drained areas that may contribute to the contamination of food prepared, packed, stored or sold at the plant through seepage or foot-borne filth or provide breeding places for pests and other animals or insects.

               (2)     Where the grounds adjacent to a food plant are not under the control of the owner, the operator or person in charge of the food plant, the owner, operator or person in charge shall exercise care in the plant so as to exclude pests, dirt and other organisms or matter that may be a source of contamination to food prepared, packed, stored or sold at the plant.

 

      5.      (1)     A food plant shall be of suitable design, layout, and construction to facilitate easy maintenance and sanitary production of food.

               (2)     A food plant shall comply with the following requirements-

(a)     the floors, walls and ceilings of the plant shall be so constructed that the plant can be adequately cleaned and maintained in a clean and good state of repair;

(b)     the aisles or working spaces between equipment and walls in the plant shall e unobstructed and of sufficient width (at least 9 m2 per employee) to permit an employee to perform his duties without contaminating the food and food contact surfaces with his clothing and personal contact;

(c)     it shall have separate areas, either by partition, location or other effective means, for those operations which may cause the contamination of food or food contact surface with undesirable microorganisms, chemical, filth and other extraneous material;

(d)     the fixtures, ducts and pipes of the plant shall not be suspended over areas where drips and condensate may contaminate food, raw material or food contact surfaces;

(e)     light bulbs, fixtures, skylights and other glass of the plant which are 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;

(f)     it shall have adequate lighting to handwashing areas, dressing and locker rooms and toilets and areas where food or food ingredients are examined, processed or stored and where equipment and utensils are cleaned shall have a minimum of power of 300 Lux;

(g)     it shall have adequate ventilation or control equipment to minimize odour and noxious fumes or vapours particularly in areas where such odour, noxious fumes or vapour may contaminate food;

(h)     it shall have, where necessary, effective screening or other protection against pests and other animals or insects.

 

      6.      Notwithstanding any other provision of these Regulations, a person who owns, operates or is in charge of a food plant shall ensure that-

(a)     the building, fixtures and other facilities of the plant are kept in a state of good repair and maintained in a hygienic condition;

(b)     cleaning operations at the plant are conducted in such a manner as to minimize the danger of contamination of food and food contact surfaces;

(c)     any materials used in cleaning operations at the plant are free from microbiological 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, plant and equipment maintenance or the preparation of food are used or stored at the plant;

(e)     no animals are allowed in the plant except, in the case of a slaughterhouse, animals intended for slaughter;

(f)     effective measures are taken to exclude pests and other animals or insects from food areas and to protect the contamination of food in or on the premises by dirt, micro-organisms or pests or other animals or insects; and

(g)     the use of pesticides at the plant or grounds around the plant is done under such precautions and restrictions as to prevent the contamination of food, packaging material, utensils or equipment at the plant.

 

      7.      (1)     A person shall not use any premises as a food plant unless-

(a)     sanitary facilities are provided at the premises 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 is potable.

(c)     where ice is used with food products, it is made from potable water and handled and stored so as to protect it from contamination;

(d)     hot and cold running water is provided in all areas of the premises where the processing of food and the cleaning of equipment, utensils and containers is carried on;

(e)     the drainage of effluent from the premises is made through an adequate sewerage system or disposed of through other adequate and approved means;

(f)     the plumbing at the premises is of adequate size and design and so installed and maintained as to provide adequate supply of water to the premises, properly convey the sewage and waste from the premises and provide adequate floor drainage resulting from cleaning operations;

(g)     refuse and offal are stored, conveyed and disposed of so as to minimize noxious odour, prevent waste which might attract or provide a breeding place for micro-organisms or pests or other animals or insects and prevent contamination of food, food contact surfaces, ground surface and water supplies.

 

      8.      (1)     A person who owns, operates or is in charge of a food plant shall ensure that-

                        (a)     utensils and equipment used in the food plant are-

                                 (i)      suitable for their intended purpose

(ii)     so designed and of such material and workmanship that they can be adequately cleaned and they do not contaminate food by lubricants, fuel, metal fragments, contaminated water and other contaminants;

(iii)    cleaned and disinfected prior to use to prevent contamination of food products by microorganisms; 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 disinfected on a predetermined schedule using adequate methods;

(b)     a food contact surface is-

(i)      smooth and free from pits, crevices and loose scale;

(ii)     non-toxic;

(iii)    capable of withstanding repeated cleaning and disinfecting; and

(iv)    non-absorbent, unless the nature of a particular and otherwise acceptable process renders the use of an absorbent surface, such as wood, necessary;

(c)     cleaned and disinfected equipment and utensils with food contact surfaces are stored in such area and manner that the food contact surfaces are protected from splash, dust and other contaminants;

(d)     adequate and convenient facilities for hand washing, and, where applicable, hand cleaning are provided at each place where good hygiene practice requires employees to wash or clean and dry their hands, by hygienic towel service or suitable drying devices;

(e)     cleaning and disinfecting agents used in the plant are effective and safe;

(f)     no procedure, machine or device is used for cleaning and disinfecting equipment or utensils at the plant unless an authorized officer is satisfied that the procedure, machine or device provides adequate cleaning and disinfecting treatment.

 

      9.      A 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 at the plant-

(a)     all operations relating to the reception, inspection, handling, segregation, preparation, processing, storing and transport of raw material or food are conducted in a hygienic manner;

(b)     raw material and other ingredients used at the plant are cleaned, inspected and segregated to ensure that they are clean, wholesome and fit for processing as food;

(c)     containers and carriers of raw material or other ingredients used at the plant are inspected at the time such raw material or ingredients are delivered to the food plant;

(d)     overall sanitation of the plant is done under the supervision of a person or persons specially assigned to supervise the sanitation processes in the plant;

(e)     reasonable precautions are taken to ensure that production procedures do not contribute to the contamination of food by filth, harmful chemicals, undesirable micro-organisms or any other contaminants;

(f)     food processing areas and equipment used in processing food are not used to process feed or inedible products unless there is no possibility of contaminating food for human consumption;

(g)     packaging processes and materials are such as not to transmit contaminants to the food or other products produced or manufactured at the plant and provide adequate protection from contamination;

(h)     storage and transport of food and other products are done under such conditions as to prevent contamination or deterioration of the food;

(i)      chemical, microbiological or extraneous material testing procedures are used, where necessary, to identity sanitation failures or food contamination, and all food, raw material or other ingredients that have been contaminated are rejected or, where this can be properly done,  adequately treated or processed to eliminate the contamination.

 

      10.    (1)     Where a 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, operates or is in charge of the food plant requiring him-

(a)     to clean, reconstruct or repair the premises in the manner and period specified in the notice; and

(b)     not to use the plant until the conditions stated in the notice have been fulfilled.

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

               (3)     Where a person has appealed to the Minister under subregulation (2), the notice served under this regulation shall remain effective unless the Minister, on the appeal, decides otherwise.

               (4)     It shall be sufficient compliance with a notice served under this regulation if the person on whom the notice is served ceases to use the premises as a food plant.

________________

 

S.I. 35 of 1992

Food Act (Food Additive) Regulations

(1st March, 1992)

 

      1.      These Regulations may be cited as the Food Act (Food Additive) Regulations.

 

      2.      In these Regulations-

“Board” means the Food Control Board established under section 12 of the Act;

“Bureau of Standard” means the Seychelles Bureau of Standards established under section 3 of the Seychelles Bureau of Standards Act;

“food additive” means a substance or any source of radiation, the use of which results, or may reasonably be expected to result, in its or its products, becoming part of or affecting the characteristics of food, but does not include-

(a)          vitamins, mineral nutrients or animo acids;

(b)         spices, seasonings, natural flavouring preparations, essential oils, oleoresins or natural extractives;

(c)          pesticides residues;

(d)         food packaging material or any components thereof;

(e)          residues of drugs administered to animals which may be consumed as foods from these animals.

 

      3.      (1)     The Schedule shall apply for the purpose of identifying food or colour additives, and specifying the maximum level of such food or colour additives, that may be present in certain food sol in Seychelles.

               (2)     In the Schedule column 1 specified the name of the food, column 2 specified the food or colour additives which may be present in the food specified in the correspondent entry in column 1 and column 3 specifies the maximum level of the food or colour additives specified in the corresponding entry in column 2 which may be present in the food specified in the corresponding entry in column 1.

               (3)     In the Schedule, where the limit prescribed for the any food or colour additive is stated to be “Good Manufacturing Practise,” referred to in the Schedule as “G.M.P.”, the amount of the food or colour additive added to a food when manufacturing or processing the food shall not exceed the amount required to accomplish the intended effect for that additive;

               (4)     Where a specification is set out in the Schedule for food or colour additives, the food or colou additives shall be in accordance with the specification.

               (5)     Where the Schedule does not provide any specification for a food or colour additive but a specification has been established by the Standard Bureau, the specification as established by the Standard Bureau shall apply to the food or colour additive;

               (6)     Where the Schedule does not provide any specification, or the Standard Bureau has not established a specification, for a food or colour additive, but a specification has been established by the Joint Expert Committee on Food Additives of the food and Agricultural Organisation and the World Health Organisation of the United Nations, the specification established by the Joint Expert Committee shall apply to the food or colour additive.

               (7)     Where the Schedule does not provide any specification, or the Standard Bureau or the Joint Expert Committee referred to in subregulation (6) has not established any specification, for a food or colour additive, the Minister may use any specification established by any other body to determine the specification for additive permissible in food sold in Seychelles.

 

      4.      (1)     A person may apply in writing to the Minister requesting that a food or colour additive be added to or deleted from the Schedule and the Minister may accept or reject the application.

               (2)     The Minister shall inform the applicant in writing of his decision.

               (3)     The decision of the Minister under subregulation (1) is final.

               (4)     A person making an application under subregulation (1) shall submit with his application sufficient information to enable the Minister to make an informed decision on the application and the Minister may require the applicant to submit such additional information as the Minister thinks fit before making his decision.

 

      5.      A person shall not sell a substance containing any food or colour additive unless the substance is labeled and the label carries-

               (a)     a statement of the amount of the additive present, or

(b)     carries a list of the food or colour additives present in descending order of their proportions together with directions for their use which, if followed, would produce a food containing additives not in excess of the maximum levels permitted under these Regulations.

 

                                                       SCHEDULE                                   (reg.3)

Part I – FRUIT PRODUCTS

 

FOOD              ADDITIVE OR COLIUR         MAXIMUM LEVEL

                                                                        OR COLOUR

1.   Apple (Canned)           Antioxidants:

                                                Isoascorbic Acid          150 mg/kg. single

                                                                                    or in combination

                                                                                    with Ascorbic Acid.

                                          Colours:

                                                Indigotine                    200 mg/kg. singly

                                          Sunset Yellow FCF                        or in combination

                                                                                    with other colours.

                                          Flavour:

                                          Natural Flvour                   Limited by GMP

2.   Fruit Cocktail               Antioxidants:

      (Canned)                            Ascorbic Acid              500 mg/kg

                                          Colour:

                                                Erythrosine                  Limited By GMP

                                                                                    (Cherries only)

                                          Flavour:

                                                Bitter Almond Oil        40 mg/kg total

                                                                                    product to flavour

                                                                                    articially coloured

                                                                                    cherries only

                                          Cherry Laurel Oil               10 mg/kg total

                                                                                    product to flavour

                                                                                    artificially coloured

                                                                                    cherries only

                                          Natural Flavour                  Limited by GMP

                                          Natural Fruit Essence

3.   Mandarin Oranges       Acidity Regulators:

      (Canned)                      Citric Acid                         Limited by GMP

                                          Thickener Gelling Agents:

                                          Methyl Cellulose                10 mg/kg

4.   Pineapple (Canned       Acidity Regulators:

                                                Citric Acid                   Limited by GMP

                                          Anti Foaming Agents:

                                          Dimethyl Polysiloxane       10 mg/k

                                          Flavours:

                                                Mint Flavour                Limited by GMP

                                                Natural Fruit Essence

5.   Peaches (Canned)              Antioxidant:

                                                Ascorbic Acid              550 mg/kg

                                          Flavours:

                                                Natural Flavour

                                                Natural Fruit Essence   Limited by GMP

6.   Pears (Canned)            Acidity Regulators:

                                                Citric Acid                   Limited GMP

                                                Lactic Acid

                                                Malic Acid

                                                Tartaric Acid (L(+)-)

                                          Colours:

                                                Amaranth                     200 mg/kg, singly

                                                Erythrosine                  or in combination

                                                Fast Green FCF                        with other colours

                                                Ponceau 4R                 in speciality packs

                                                Tartrazine                    only

                                          Flavour:

                                                Natural Flavours          Limited by GMP

7.   Strawberries (Canned)Acidity Regulators:

                                                Citric Acid                   Limited GMP

                                                Lactic Acid

                                                Malic Acid

                                                Tartaric Acid (L(+)-)

                                          Colours:

                                                Erythrosine                  300 mg/kg, singly

                                                Ponceau 4R                 or in combination

                                          Stabilizers:

                                                Calcium Gluconate      350 mg/kg, singly

                                                Calcium Lactate           or in combination

                                                                                    with other firming

                                                                                    agents,

calculated as Cal-

cium

8.   Tropical Fruit               Acidity Regulator:

                                                Citric Acid                   Limited by GMP

                                          Antioxidant:

                                                Ascorbic Acid              100 mg/kg

                                          Colour:

                                                Erythrosine                  Limited by GMP

                                                (Cherries only)

                                          Flavours:

                                                Bitter Almond Oil        40 mg/kg total

                                                                                    product, to flavour

                                                                                    artificially

                                                                                    coloured cherries

                                                                                    only

                                          Cherry Laurel Oil               10 mg/kg total pro-

                                                                                    duct, to flavour

                                                                                    artificially coloured

                                                                                    cherries only

 

                                          Natural Flavour                  Limited by GMP

                                          Stabilizers:

                                                Calcium Chlorine         350 mg/kg, singly

                                                Calcium Gluconate      or in combination

                                                Calcium Lactate           with other firming

                                                                                    agents, calculated

                                                                                    as Calcium

9.   Pineapple Juice            Preseratives:

      (Concentrated)                   Benzoic Acid               1,000 mg/kg, singly

                                                Calcium Benzoate        or in combination

                                                Potassium Benzoate     with Scorbic Acid,

                                                                                    their salts Sodium

                                                                                    Benzoate and

                                                                                    sulphites, but

                                                                                    sulphites not to

                                                                                    exceed 500 mg/kg

                                                                                    (for manufacturing

                                                                                    only)

Calcium Sorbate                1,000 mg/kg, singly

Potassium Sorbate              or in combination

Sodium Sorbate                 with the acid, Ben-

Sorbic Acid                        zoic Acid, their

                                          Salts and sulphites,

                                          But sulphites not

                                          exceeding 500

                                          mg/kg (for

                                          manufacturing

                                          only)

                                          Potassium Bisulphite          500 mg/kg singly or

                                                Potassium Sulphite       in combination with

                                                Sodium Hydrogen        sulphites, Benzoic

                                                Sulphite                       Acid Sorbic Acid

                                                Sulphur Dioxide          and their salts

                                                                                    Calculated as SO2)

                                                                                    (for manufacturing

                                                                                    only)

 

                                          Acidity Regulators:

                                                Citric Acid                   Limited By GMP

                                                Malic Acid                   (for manufacturing

                                                                                    Only)

                                          Anti-Foaming Agent:

                                            Dimenthyl Polysiloxiane 10 mg/kg (in the

                                                                                    reconstituted juice

                                                                                    and for manufactur-

                                                                                    ing only)

                                          Antioxidant:                       Limited by the GMP

                                                Ascorbic Acid              (for manufacturing

                                                                                    only)

10.Jams (Fruit Preser-       Preservatives:

      ves and Jellies)            Calcium Hydrogen Sulphite           200 mg/kg, singly or

                                                                                    in combination with

                                                                                    other firming agents,

                                                                                    expressed as Calcium

                                          Ethyl P-Hydoxy Benzoate1,000 mg/kg, singly

                                                Methyl P-Hydroxy       or in combination of

                                                      Benzoate                benzoate, Sorbic Acid

                                          Propyl P-Hydroxy              and Potassium

                                                Benzoate                      Sorbate

                                          Sodium Benzoate

                                          Sorbic Acid

                                          Sulphur Dioxide                100 mg/kg, resulting

                                                                                    From carrying over

                                          Acidity Regulators:

                                                Calcium Citrate            to maintain the ph at

                                                Calcium Malate            a level between 2.8

                                                Citric Acid                   and 3.5

                                                Lactic Acid

                                                Malic Acid

                                                Potassium Carbonate

                                                Potassium Dihydrogen Citrate

                                                Potassium Hydrogen Malate

                                                Potassium Hydrogen Carbonate

                                                Potassium Lactate

                                                Potassium Malate (DL-)

                                                Sodium Carbonate

                                                Sodium Dihydrogen Citrate

                                                Sodium Hydrogen Carbonate

                                                Sodium Hydrogen Malate (DL-)

                                                Sodium Lactate

                                                Tri Potassium Citrate

                                                Tri Sodium Citrate

                                          Calcium Lactate                 to maintain the pH

                                                                                    between 2.8 and 3.5;

                                                                                    200 mg/kg, singly or in

                                                                                    combination with other

                                                                                    firming agents, expres-

                                                                                    sed as Calcium

                                          Calcium Fumarate              3 g/kg, singly or in

                                                Fumaric Acid               combination with the

                                                Potassium Fumarate     acid, tartaric acid and

                                                Sodium Fumarate         their salts, expressed

                                                                                    as acid, to maintain th

                                                                                    the pH between 2.8

                                                                                    and 3.5

                                          Calcium Tartarate              3 g/kg, singly or in

                                          Potassium L(+) Tartarate    combination with the

                                          Potassium Sodium Tartarate           Acid Fumaric Acid

                                          Sodium L (+) Tartarate       and their salts, expres-

                                          Tartaric Acid                      sed as Acid, to main-

                                                                                    tain the pH between

                                                                                    2.8 and 3.5

                                          Anti-Foaming Agent:

                                                Dimenthypolysiloxane10 mg/kg

                                          Antioxidant:

                                                Ascorbic Acid              500 mg/kg

                                          Colours:

                                                Amaranth

                                                Beta-Apo-8-Cardtenic

                                                Acid and Methyl          200 mg/kg, singly

                                                And Ethyl Esters          or in combination

                                                Brilliant Blue FCF        with other colours

                                                Canthaxanthin

                                                Caramel Colour

                                                Chlorophyll

                                                Erythrosine

                                                Fast Green FCF

                                                Indigotine

                                                Ponceau 4R

                                                Sunset Yellow FCF

                                                Tartrazine                   

                                                Emulsifier:                   Not more than neces-

                                                Mono and Diglycerides            sary to prevent foam-

                                                                                    ing (anti-foaming

                                                                                    agent)

                                          Flavours:

                                                Cinnamon Flavour       Limited by GMP

                                                Mint Flavour

                                                Natural Fruit Essence

                                                Vanilla extract

                                                Vanillin

                                          Stabilisers:

                                                Calcium Chloride         200mg/kg, singly

                                                Calcium Carbonate      or in combination

                                                Calcium Gluconate      with other firming

                                                                                    agents, calculated as

                                                                                    Calcium

Thickeners – Gelling Agents:

      Pectin (Amidated)        5 g/kg

      Pectin (Non-Amidated)            Limited by GMP

11.Citrus Marmalade              Preservatives:

                                                Potassium Sorbate        500 mg/kg, singly or

                                                Sorbic Acid                  in combination

                                                Sulphur Dioxide          100 mg/kg, resulting

                                                                                    From carrying over

 

                                          Acidity Regulators:

                                                Calcium Citrate

                                                Calcium Malate

                                                Citric Acid

                                                Lactic Acid

                                                Malic Acid

                                                Potassium Carbonate   To maintain the pH

                                                Potassium Dihydrogenat a level between

                                                Citrate                          2.8 and 3.5

                                                Potassium Hydrogen Malate

                                                Potassium Hydrogen Carbonate

                                                Potassium Lactate

                                                Potassium Malate (DL-)

                                                Sodium Carbonate

                                                Sodium Dihydrogen Citrate

                                                Sodium Hydrogen Carbonate

                                                Sodium Hydrogen Malate (DL-)

                                                Sodium Lactate

                                                Sodium Malate

                                                Tri Potassium Citrate

                                                Tri Sodium Citrate

                                                Calcium Fumarate        3 g/kg, singly or in

                                                Fumaric Acid               combination with the

Potassium Fumarate     acid, tartaric acid

Sodium Fumarate         and their salts,

                                    expressed as acid, to

                                    maintain the pH

                                    between 2.8 and 3.5

                                                Potassium L(+)             3 g/kg, singly or in

                                                      Tartarate                combination with the

                                                      Potassium SodiumAcid, Fumaric Acid

Tartarate                      and their salts,

                     Sodium L (+) Tartarate       expressed as Acid,

                     Tartaric Acid                      to maintain the pH

                                                               Between 2.8 and 3.5

                     Calcium Lactate                 To maintain the pH at

                                                               A level between 2.8 and

                                                               3.5; 200 mg/kg, singly

                                                               or in combination with

                                                               other firming agents

                                                               expressed as calcium

                     Anti-Foaming Agent:

                           Dimenthylpolisiloxane10 mg/kg

                     Antioxidants:

                           Ascorbic Acid              500 mg/kg

                     Colours:

                           Caramel Colours (Ammo-

                           nidated Sulphite Process)  1.5 g/kg

                           Caramel Colour (Plain)            Limited by GMP

                     Fast Green FCF

                           Tartrazine                    100 mg/kg, singly or

                                                               In combination in

                                                               Lime marmalade only

                           Sunset Yellow FCF      200 mg/kg

                     Emulsifier:

                           Mono and DilyceridesNot more than

                                                               necessary to prevent

                                                               foaming (anti foam-

                                                               ing agent)

                     Flavour:

                           Natural Citrus Fruit      Limited by GMP

                                 Essence

                     Thickeners – Gelling Agents:

                           Pectin (Amidated)        5 g/kg

 

            Pectin (Non-Amidated)               Limited by GMP

12.Apricot (Dried)            Preservations:

                                                Potasium Sorbate         500 mg/kg, singly or

                                                Sodium Sorbate           in combination with

                                                Sorbic Acid                  Sorbic Acid and

                                                                                    Potassium Sorbate,

                                                                                    Expressed as Sorbic

                                                                                    Acid

                                          Sulphur Dioxide                2,000 mg/kg

13.Raisins                         Preservatives:

                                                Mineral Oil                  5 g/kg

                                                Sulphur Dioxide          1,500 mg/kg for

                                                                                    Bleached raisins only

14.Olives (Table)              Preservatives:

                                          Benzoic Acid                     1,000 mg/kg, singly

                                          Potassium Benzoate           or in combination

                                                Sodium Benzoate         the acid, expressed

                                                                                    As Sorbic Acid

                                          Acidity Regulators:

                                                Citric Acid                   15 g/kg

                                                Lactic Acid

                                                Sodium Hydroxide      Limited by GMP,

                                                                                    For use in Alkaline

                                                                                    Lye

                                          Antioxidant:

                                                Ascorbic Acid              200 mg/kg

                                          Colour Stabiliser:

                                                Ferrous Gluconate       150 mg/kg, as total

                                                                                    Fe in the fruit, solely

                                                                                    to stabilise colour of

                                                                                    treated olives darke-

                                                                                    ned by oxidation.

 

Part II – VEGETABLE PRODUCTS

 

1.   Beans (Green and                    Colour:                 

                                                      Tartrazine              100 mg/kg

                                                Flavour Enhancer:

                                                Mono Sodium L-Glutamate  Limited by GMP

                                                Modified Starches:

                                                Acethylated Distarch

                                                Adipate                        10 g/kg singly, or in

                                                Acid Treated Starch     combination with

                                                Alkaline Treated Starch           thickeners, when the

                                                Bleached Starch           commodity contains

                                                Distarch Phosphate      butter or other fats

                                                Hydroxy Propyl           or oils

                                                Distarch Glycerol

                                                Hydroxy Propyl Starch

                                                Mono Starch Phosphate

                                                Oxidized Starch

                                                Phosphated Distarch

                                                Phosphate

                                                Starch Acetate

                                                Thickeners – Gelling

                                                Agents:

                                                Ammonium Alginate   10 g/kg, singly or in

                                                Calcium Alginate         combination with

                                                Carrageenan                 other thickeners,

                                                Furcellaren                   when the commodity

                                                Guar Gun                     contains butter or

                                                Gum Arabic                 other fats or oils

                                                Potassium Alginate

                                                Propylene Glycol Alginate

                                                Sodium Alginate

 

2.   Peas (Green Canned)   Colours:

                                          Beta-Carotene                    100 mg/kg, singly or

                                          Brilliant Blue FCF              in combination with

                                          Tartrazine                          other colours

                                          Flavour Enhancer:

                                          Mono Sodium L-Glutamate           Limited by GMP,

                                                                                    When the commodity

                                                                                    Contains butter or

                                                                                    Other fats or oils

                                                Flavour:

                                                      Mint Flavour          Limited By GMP

                                                Modified Starches:

                                                Acetylated Distarch

                                                      Adipate                  10 g/kg, singly or in

                                                Acetylated Distarch     combination with

                                                      Glycerol                 other thickeners,

                                                Acetylated Distarch     when the product

                                                      Phosphate              contains butter

                                                Acid Treated Starch     or other fats or oils

                                                Alkaline Treated Starch

                                                Bleached Starch

                                                Distarch Glycerol

                                                Distarch Phosphate

                                                Hydroxy Prophyl

                                                      Distarch Glycerol

                                                Hydroxy Prophyl Starch

                                                Mono Starch Phosphate

                                                Oxidized Starch

                                                Phosphated Distarch Phosphate

                                                Starch Acetate

                                                Stabilisers:

                                                      Calcium Chloride   350 mg/kg singly or

                                                      Calcium Gluconate            in combination with

                                                      Calcium Lactate     other firming agents,

                                                                                    Calculated as

                                                                                    Calcium

                                                Thickener – Gelling Agents:

                                                Ammonium Alginate   10 g/kg singly or in

                                                      Calcium Alginate   combination with

                                                      Carrageenan           other thickeners

                                                      Furcellaren             when the com-

                                                      Guar Gum              modity contains

                                                      Gum Arabic           butter or other fats

                                                      Pectin (Amidated)  or oils

                                                      Pectin (Non-Amidated)

Potassium Alginate

Propylene Glycol Alginate

Sodium Alginate

 

3.   Peas (Mature Processed

               Canned)                    Colours:

                                                      Brilliant Blue CFC200 mg/kg singly or

                                                      Fast Green FCF      in combination with

                                                      Tartrazine              other colours

                                                Flavour:

                                                      Natural Flavour      Limited by GMP

                                                Stabilisers:

                                                      Calcium Chloride   350 mg/kg singly or

                                                      Calcium Gluconate            in combination with

                                                      Calcium Lactate     other firming agents,

                                                                                    calculated as Cal-

                                                                                    cium (firming agents

                                                                                    and softening agents

                                                                                    may not to be used

                                                                                    in the same product)

                                                Sodium Hydrogen

                                                      Carbonate              150 mg/kg singly or

                                                      Trisodium Citrate   in combination,

                                                                                    Expressed as sodium

                                                                                    (firming agents and

                                                                                    softening agents

                                                                                    may not to be used

                                                                                    in the same product)

4.   Tomatoes (Canned)     Acidity Regulators:

                                                Acetic Acid                  Limited by GMP

                                                Citric Acid

                                                Lactic Acid

                                                Malic Acid

                                                Tartaric Acid (L (+)-)

                                          Stabilisers:

                                                Calcium Chloride         800 mg/kg singly or

                                                Calcium Citrate            in combination with

                                                Calcium Gluconate      other firming agents,

                                                Calcium Lactate           calculated as Cal-

Calcium Sulphate         cium, styles in the

Mono Calcium             “diced”, “sliced” and

      Phosphate,             “wedges”, 450 mg/

Mono Basic                 kg singly or in

                                    combination with

                                    other firming agents,

                                    calculated as Cal-

                                    cium, in the styles

                                    “whole”, “whole and

                                    pieces” and “pieces”

5.   Tomato (Processed

               Concentrated)     Acidity Regulators:

                                                Citric Acid                   To maintain the pH

                                                Lactic Acid                  at a level not above

                                                Malic Acid                   4.3

                                          Sodium Hydrogen Carbonate

                                          Tartaric Acid (L (=)-)

6.   Mushrooms (Canned)  Acidity Regulator:

                                                Citric Acid                   Limited By GMP

                                          Antioxidant:

                                                Ascorbic Acid              Limited By GMP

                                          Colour:

                                                Caramel Colour           Limited by GMP,

                                                                                    For use in sauces

                                                                                    Only

                                          Flavour Enhancer:

                                          Mono Sodium 2-Glutamate            Limited by GMP

                                          Modified Starches:

                                          Acetylated Distarch

                                                Adipate                        10 g/kg singly or in

                                          Acetylated Distarch           combination with

                                                Glycerol                       other thickeners

                                          Acetylated Distarch           when the

                                                Phosphate                    commodity contains

                                          Acid Treated Starch           butter or other fats

                                          Alkaline Treated Starch     or oils

                                          Bleached Starch

                                          Distarch Glycerol

Distarch Phosphate

Hydroxy Propyl Distarch Glycerol

Hydroxy Propyl Starch

Mono Starch Phosphate

Oxidized Starch

Phosphated Distarch Phosphate

Starch Acetate

            Stabilisers:

                     Ammonium Alginate         10g/kg singly or in

                     Calcium Alginate               combination with

                     Carrageenan                       other thickeners when

                     Furcellaren                         the commodity con-

                     Guar Gum                          tains butter or other

                     Gum Arabic                       fats or oils

                     Pectin (Amidated)

                     Pectin (Non-Amidated)

                     Potassium Alginate

                     Propylene Glycol Alginate

                     Sodium Alginate

                     Sequestrants:

                     Calcium Disodium             200 mg/kg

                           Ethylene

                     Diamine Tetra Acetate

7.   Carrots (Quick             Acidity Regulators:

               Frozen)                     Citric Acid                   Limited by GMP

                                                Sodium Hydroxide

8.   Cauliflower                        Acidity Regulators:

               (Quick Forzen)   Citric Acid                         Limited By GMP,

                                          Malic Acid                         as processing aid

                                                                                    in the balancing

                                                                                    or cooling water

9.   Potatoes (Quick Frozen

      French Fried)               Preservatives:

                                          Potassium Bisulphite          50 mg/kg, singly or

                                          Potassium Sulphite             in combination with

                                          Sodium Hydrogen              sulphites,

                                          Sulphite                             expressed as

Sodium Meta Bisulphite     SO2

Sodium Sulphite

            Potassium Meta Bisulphite          50 mg/kg, singly

                                                               or in combination

                                                               with other sulp-

                                                               hites, expressed

                                                               as P2 05

 

                                 Acidity Regulators:

                                          Citric Acid                         Limited by GMP

                                          Malic Acid

                                          Potassium Hydroxide

                                          Sodium Hydroxide

 

                                 Anti-Foaming Agent:

                                          Dimenthylpolysiloxiane     10 mg/kg, on fat basis

 

                                 Anti-Oxidant:

                                          Ascorbic Acid                    100 mg/kg, singly or

                                                                                    In combination with

                                                                                    Other sequestrants

                                                                                    (phosphates expres-

                                                                                    sed P2 05)

 

                                 Phosphate:

                                          Disodium Pyrophosphate   100 mg/kg, singly or

                                                                                    in combination with

                                                                                    other sequestrants,

                                                                                    phosphates expressed

                                                                                    as anhydrous sub-

                                                                                    stances

 

                                 Stabiliser:

                                          Disodium Pyrophosphate   100 mg/kg, singly or

                                          Terasodium Pyrophosphate           in combination with

                                                                                    Other sequestrants,

                                                                                    Phosphates expressed

                                                                                    As anhydrous sub-

                                                                                    Stances

 

                                 Sequestrants:

                                          Calcium Disodium Ethylene          100 mg/kg, singly or

                                          Diamine Tetra acetate        in combination with

                                                                                    Other sequestrants,

                                                                                    phosphates expressed

                                                                                    as P2 05

 

10.Cucumbers                  Preservatives:                                

      (Pickled)             Benzoic Acid

                                 Potassium Benzoate

                                 Potassium Sorbate                       1,000 mg/kg,

                                 Sodium Benzoate                        singly or in

                                                                                    Combination

 

                                 Sulphur Dioxide                         50 mg/kg, as a carry

                                                                                    Over from raw

                                                                                    Product

 

                                 Acidity Regulators:

                                          Acetic Acid                        Limited by GMP

                                          Citric Acid

                                          Lactic Acid

                                          Malic Acid

 

                                 Colours:

                                 Annatto Extracts                         300 mg/kg, singly

                                          Beta-Carotene                    or in combination

                                 Brilliant Blue FCF                       with, other

                                 Caramel Colour                          colours

                                 Chlorophyll Copper Complex

                                 Fast Green FCF

                                 Ribo Flavin

                                 Sunset Yellow FCF

                                 Tartrazine

                                 Tumeric

                                 Emulsifier:

                                          Polyoxyethylene (ZO)       500 mg/kg, singly

                                          Sorbitan                             or in combination

                                          Monooleate                        with other solubi-

                                                                                    lizing and dispers-

                                                                                    ing agents

                                 Flavours:

                                          Natural Flavour                  Limited By GMP

                                 Paprika Oleoresins                      300 mg/kg, singly

                                                                                    or in combination

                                                                                    with other

                                                                                    colours

                                 Stabilisers:

                                          Calcium Chloride               250 mg/kg, singly or

                                          Calcium Gluconate            in combination with

                                          Calcium Lactate                 other firming agents

                                 Thickeners – Gelling Agents:

                                          Aluminium Alginate          500 mg/kg, singly

                                          Calcium Alginate               or in combination

                                          Carrageenan                       with other solubi-

                                          Furcellaren                         lising and disper-

                                          Gum Arabic                       sing agents

                                 Potassium Alginate

                                 Propylene Glycol Alginate

                                 Sodium Alginate

                                 Xanthan Gum

                                 Carob Bean Gum                        Limited by GMP

                                 Guar Gum                                   (in mustard type

                                                                                    Only)

 

PART III – DIARY PRODUCTS

 

1.   Cream Powder    Anti-Caking Agents:

                                 Calcium Phosphate                     5 g/kg singly or in

                                          Tribasic                              combination with

                                                                                    Other stabilizers,

                                                                                    Expressed as

                                                                                    Anhydrous

                                                                                    Substances

                                 Calcium Silicate                          1,000 mg/kg

                                 Magnesium Carbonate                singly or combi-

                                 Magnesium Oxide                       nation with other

                                 Magnesium Phophate                  anti-caking

                                                Tribasic                        agents, for

                                          Magnesium Silicate            vending machines

                                          Silicone Dioxide Amorphus           only

                                          Sodium Alumino Silicate  

                                          Emulsifiers:

                                                Lecithin                       5 g/kg, in instant

                                                                                    Powders only

                                          Mono and Diglycerides      2.5 g/kg in instant

                                                                                    Powders only

                                          Stabilisers:

                                                Calcium Chloride         5 g/kg singly or in

                                                Calcium Citrate            combination with

                                                Calcium Carbonate      other

                                                Calcium Hydrogen       stabilizers

                                                  Carbonate                  expressed as

                                                Calcium hydrogen       anhydrous

                                                  Phosphate                  substances

                                          Calcium Polyphosphate

                                          Dipotassium Hydrogen

                                                  Phosphate

                                          Disodium Hydrogen

                                                  Phosphate

                                          Mono Calcium Phosphate,

                                                Mono Basic

                                          Mono Potassium

                                                  Mono Phosphate

                                          Mono Sodium Mono

                                                  Phosphate

                                          Penta Tripotassium

                                                  Triphosphate

                                          Penta Sodium Triphosphate

                                          Potassium Carbonate

                                          Potassium Chloride

                                          Potassium Dihydrogen Citrate

                                          Potassium Hydrogen Carbonate

                                          Potassium phostate

                                          Potassium Polyphosphate

Sodium carbonate

Sodium Dihydrogen Citrate

Sodium Hydrogen Carbonate

Sodium Phosphate

Sodium Polyphosphate

Tripotassium Citrate

Trisodium Citrate

2.   Milk Powder:               Anti Caking Agents:

                                                Calcium Phosphate      5 g/kg singly or in

                                                Tribasic                        combination with

                                                                                    Other stabilizers,

                                                                                    Expressed as

                                                                                    Anhydrous

                                                                                    Substances

                                          Calcium Silicate                 10 g/kg singly or

                                          Magnesium Carbonate       in combination

                                          Magnesium Oxide              with other anti-

                                          Magnesium Phosphate       caking agents, for

                                                Tribasic                        vending machines

                                          Magnesium Silicate            only

                                          Silicone Dioxide Amorphus

                                          Sodium Alumino Silicate

                                          Emulsifiers;

                                                Lecthins                       5 g/kg, in instant

                                                                                    Milk powders only

                                          Mono and Diglycerides      2.5 g/kg in instant

                                                                                    Milk powsers only

                                          Stabilisers:

                                                Calcium Chloride         5 g/kg singly or in

                                                Calcium Citrate            combination with

                                                Calcium Carbonate      other stabilisers

                                                Calcium Hydrogen       expressed as

                                                Carbonate                    anhydrous

                                                Calcium Hydrogen       substances

                                          Phosphate

                                          Calcium Polyphosphate

                                          Dipotassium Hydrogen

                                           Phosphate

                                          Disodium Hydrogen

      Phosphate

Mono Calcium Phosphate,

      Mono Basic

Mono Potassium Mono Phosphate

Mono Sodium Mono Phosphate

Penta Tripotassium Triphosphate

Penta Sodium Triphosphate

Potassium Carbonate

Potassum Chloride

Potassium Dihydrogen Citrate

Potassium Hydrogen Carbonate

Potassium Phosphate

Potassium Polyphosphate

Sodium Carbonate

Sodium Dihydrogen Citrate

Sodium Hydrogen Carbonate

Sodium Phosphate

Soidum Polyphosphate

Tripotassium Citrate

Trisodium Citrate

3.   Butter and

               Whey Butter       Acidity Regulations:

                                                Calcium Hydroxide     2 g/kg, singly or

                                                Sodium Carbonate       in combination

                                                Sodium Hydrogen        with other

                                                Carbonate                    neutralizing

                                                Sodium Hydroxide      agents, for pH

                                                Sodium Phosphate       adjustment only

                                                                                    expressed as

                                                                                    anhydrous

                                                                                    substances

                                          Colours:

                                                Annatto Extracts          Limited by GMP

                                                Beta Carotene

                                                Curcumin

4.   Cream                          Preservatice:

                                                Carbon Dioxide           Limited by GMP

                                          Emulsifiers:

                                                Lecthins                       5 g/kg singly or in

                                                Mono and Diglycerides            combination with

                                                                                    other thickening

                                                                                    and modifying

                                                                                    agents, only for

                                                                                    whipped pasteu-

                                                                                    rized cream or

                                                                                    UHT cream and

                                                                                    Cream for

                                                                                    Whipping

                                          Flavours:

                                                Ethyl Vanillin              Limited by GMP

                                                Vanillin Extract

                                                Vanillin

                                          Stabilisers:

                                                Calcium Citrate            2 g/kg singly or in

                                                Calcium Carbonate      combination with

                                                Calcium Hydrogen       other stabilizers

                                                      Carbonate              expressed as

                                                Calcium Hydrogen       anhydrous

                                                      Phosphate              substances

                                                Calcium Phosphate

                                                      Tri-Basic

                                                Calcium Polyphosphate

                                                Dipotassium Hydrogen

                                                      Phosphate

                                                      Mono Calcium

                                                      Phosphate, Mono Basic

                                                      Mono Potassium

                                                      Mono Phosphate

                                                Mono Sodium Phosphate

                                                Nitrous Oxide

                                                Penta Potassium Triphosphate

                                                Penta Sodium Triphosphate

                                                Potassium Carbonate

                                                Potassium Chloride

                                                Potassium Dihydrogen Citrate

                                                Potassium Dihydrogen Carbonate

                                                Potassium Phosphate

                                                Potassium Polyphosphate

                                                Sodium Carbonate

                                                Sodium Dihydrogen Citrate

                                                Sodium Hydrogen Carbonate

                                                Sodium Phosphate

                                                Sodium Polyphosphate

                                                Tripotassium Citrate

                                                Trisodium Citrate

                                                Thickeners – Gelling Agents:

                                                      Agar                       5 g/kg singly or in

                                                      Calcium Alginate   combination with

                                                      Carob Bean Gum   other thickening

                                                      Carrangeenan         and modifying

                                                      Cellulose Micro     agents, only for

                                                        Crystalline           whipped

                                                      Edible Gelatin        pasteurized cream

                                                      Guar Gum              or UHT

                                                      Gum Arabic           cream and cream

                                                      Pectin (Amidated)  for whipping

                                                      Pectin (Non-Amidated)

                                                      Potassium Carboxy

                                                      Sodium Carboxy

                                                        Methyl Cellulose

                                                        Sodium Alginate

                                                      Xanthan Gum

5.   Milks (Evaporated and

      Sweetened Condensed)                                          Stabilisers:

                                                      Calcium Chloride   2 g/kg singly, 3

                                                      Calcium Citrate      g/kg in combina-

                                                      Calcium Carbonate            tion with other

                                                      Calcium Hydrogenstabilizers

                                                        Carbonate            expressed as

                                                      Calcium Hydrogenanhydrous

                                                        Phosphate            substances

                                                      Calcium Phosphate

                                                        Tri-Basic

                                                      Calcium Polyphosphate

                                                      Dipotassium Hydrogen

                                                        Phosphate

                                                      Mono Calcium Phosphate,

                                                        Mono Basic

                                                      Mono Potassium Mono

                                                        Phosphate

                                                Mono Sodium Mono

                                                  Phosphate

                                                Penta Tripotassium

                                                  Triphosphate

                                                Penta Sodium Triphosphate

                                                Potassium Carbonate

                                                Potassium Chloride

                                                Potassium Dihydrogen Citrate

                                                Potassium Hydrogen

                                                  Carbonate

                                                Potassium Phosphate

                                                Potassium Polyphosphate

                                                  Sodium Carbonate

                                                Sodium Dihydrogen Citrate

                                                Sodium Hydrogen Carbonate

                                                Sodium Phosphate

                                                Sodium Polyphosphate

                                                Tripotassium Citrate

                                                Trisodium Citrate

                                                Thickeners – Gelling Agent:

                                                Carrageenan                 150 mg/kg

6.   Yoghurt (Flavoured

      and Products Heat-

      Treated after

      Fermentation)                    Colour:

                                                  Azorubine                  57 mg/kg (from

                                                                                    Flavouring sub-

                                                                                    Stances as a result

                                                                                    Of carry-over)

                                                Brilliant Black PN        12 mg/kg (from

                                                unset yellow FCF         flavouring sub-

                                                                                    stances as a result

                                                                                    of carry-over)

                                                Caramel Colour           150 mg/kg (from

                                                                                    flavouring sub-

                                                                                    stances as a result

                                                                                    of carry-over)

                                                Cochineal and

                                                      Carminic Acid       20 mg/kg (from

                                                                                    flavouring sub-

                                                                                    stances as a result

                                                                                    of carry-over)

                                                Erythrosine                  27 mg/kg (from

                                                                                    flavouring sub-

                                                                                    stances as a result

                                                                                    of carry-over)

                                                Indigotine                    6 mg/kg (from

                                                                                    flavouring sub-

                                                                                    stances as a result

                                                                                    of carry-over)

                                                Ponceau 4R                 48 mg/kg (from

                                                                                    flavouring sub-

                                                                                    stances as a result

                                                                                    of carry-over)

                                                Red 2G                        30 mg/kg (from

                                                                                    flavouring sub-

                                                                                    stances as a result

                                                                                    of carry-over)

                                                Tartrazine                    18 mg/kg (from

                                                                                    flavouring sub-

                                                                                    stances as a result

                                                                                    of carry-over)

                                                Flavours:

                                                Artificial Flavouring

                                                      Substances             Limited by GMP

                                                Natural Flavours

                                                Modified Starch:

                                                Acetylated Distarch

                                                Adipate                        10 mg/kg singly

                                                Acetylated Distarch     or in combination

                                                Phosphate                    with other

                                                Acid Treated Starch     starches

                                                Alkaline Treated Starch

                                                Bleached Starch

                                                Dextrins, Roasted

                                                Starch, White and Yellow

                                                Distarch Phosphate

                                                Hydroxy Propyl

                                                Distarch Phosphate

                                                Hydroxy Propyl Starch

                                                Mono Starch Phosphate

                                                Oxidized Starch

                                                Phosphated Distarch

                                                Phosphate

                                                Starch Acetate

                                          Thickening – Gelling Agents:

                                                Agar                             5,000 mg/kg

                                                Ammonium Alginate   singly or in

                                                Calcium Alginate         combination with

                                                Garob Bean Gum         other stablizers

                                                Carrageenan

                                                Furcellaran

                                                Guar Gum

                                                Gum Arabic

                                                Karaya Gum

                                                Potassium Alginate

                                                Propylene Glycol Alginate

                                                Sodium Alginate

                                                Sodium Carboxy Methyl

                                                      Cellulose

                                                Xanthan Gum

                                          Edible Gelagin                   10 g/kg

                                          Pectin (Amidated)              10 g/kg singly or

                                          Pectin (Non-Amidated)      in combination

7.   Chedder Cheese           Preservatives:

                                                Potassium Sorbate        1,000 mg/kg

                                                Sodium Sorbate           singly or in

                                                Sorbic Acid                  combination with

                                                                                    The acid

                                          Colour:

                                                Beta Carotene              600 mg/kg singly, or

                                                                                    In combination with

                                                                                    Annatto

                                          Enzyme:

                                                Rennett                        Limited by GMP

                                          Stabilizer:

                                                Calcium Chloride         200 mg/kg of the milk

                                                                                    Used

8.   Processed Cheeses

      (Processed Cheeses

      Preparations)                Preservatives:

                                                Calcium Propionate     3,000 mg/kg or in

                                                Potassium Propionate   combination with

                                                Propionic Acid             Sorbic Acid

                                                Sodium Propionate      and their salts

                                                Potassium Sorbate        3,000 mg/kg or in

                                                Sodium Sorbate           combination with

                                                Sorbic Acid                  acid, Proionic Acid

                                                                                    And their salts

                                          Nison                                 12.5 mg/kg

                                          Acid Regulators:

                                                Acetic Acid                  40 mg/kg singly or

                                                Citric Acid                   in combination

                                                Lactic Acid                  with other

                                                                                    Acidifiers and

                                                                                    Emulsifiers, cal-

                                                                                    Culated as anhy-

                                                                                    Drous substances

                                          Phosphoric Acid                9 g/kg total

                                                                                    Phosphorous

                                                                                    Compounds added,

                                                                                    Calculated as Phos-

                                                                                    Phorus

                                          Colours:

                                          Annatto Extracts                Limited by GMP

                                          Beta Carotene

                                          Chlorophyll

                                          Chlorophyll Copper

                                                Complex

                                                Curcumin

                                                Riboflavin

                                          Emulsifying Salts:

                                                Calcium Hydrogen

                                                Carbonate                    9 g/kg total

                                                Calcium Hydrogen       phosphates

                                                      Phosphate              calculated as

                                                Calcium Phosphate      phosphorus

                                                 TriBasic

                                                Calcium Polyphosphate

                                                Dipotassium Diphosphate

                                                Dipotassium Hydrogen

                                                Phosphate

                                                Disodium Hydrogen

                                                Phosphate

                                                Disodium Pyrophosphate

                                                Mono Calcium Phosphate,

                                                Mono Basic

                                                Mono Potassium

                                                Mono Phosphate

                                                Mono Sodium Mon Phosphate

                                                Penta Potassium Triphosphate

                                                Penta Sodium Triphosphate

                                                Potassium Phosphate

                                                Potassium Polyphosphate

                                                Sodium Aluminium

                                                Phosphate (Basic)

                                                Sodium Phosphate

                                                Sodium Polyphosphate

                                                Tetra Potassium Pyrophosphate

                                                Tetra Sodium Pyrophosphate

                                          Flavour:

                                                Paprika Oleoresing       Limited by GMP

                                          Flavour Enhancer:

                                          Mono Sodium L –Glutamate Limited by GMP

                                          Stabilizers:

                                                Calcium Citrate            40 g/kg, singly or

                                                Calcium Carbonate      in combination

                                                Disodium Hydrogen    with other

                                                Phosphate                    emulsifiers and

                                                Potassium Dihydrogenacidi-

                                                      Citrate                    ficers calculated as

                                                Sodium Dihydrogen     anbydrous

                                                      Citrate                    substances

                                                Thickening – Gelling Agents:

                                                Agar                             8 g/kg singly or in

                                                Ammonium Alginate   combination with

                                                Calcium Alginate         other thickeners in

                                                Garob Bean Gum         processed cheese

                                                Carrageenan                 preparations

                                                Gelatin, Edible

                                                Guar Gum

                                                Gum Arabic

                                                Karaya Gum

                                                Pentin (Amidated)

                                                Pectin (Non-Amidated)

                                                Potassium Alginate

                                                Propylene Glycol Alginate

                                                Sodium Carboxy Methyl

                                                      Cellulose

                                                Sodium Alginate

PART IV – INFANT FOOD

1.   Baby Food (Canned)         Preservative:

                                                Potassium Ascorbate    500 mg/kg,

                                                                                    expressed as

                                                                                    ascorbic Acid

                                                      Acidity Regulators:

                                                      Acetic Acid            Limited by GMP

                                                      Calcium Carbonate

                                                      Sodium Hydroxide

                                                      Citric Acid             15 g/kg

                                                      Lactic Acid            2 g/kg

                                                      Antioxidants:

                                                      Alpha-Tocopherol300 mg/kg fat,

                                                      Mixed Tocopherolsingly or

                                                      Concentrate           in combination

                                                Ascorbyl Palmitate       200 mg/kg fat

                                                Ascorbic Acid              500 mg/kg,

                                                Sodium Ascorbate       expressed as

                                                                                    Ascorbic Acid

                                                Emulsifiers:

                                                      Lecithin                 5 g/kg

                                                Mono and Diglycerides            1.5 g/kg

                                                Flavours:

                                                Ethyl Vanillin              70 mg/kg of the

                                                Vanillin                        ready-to-cat

                                                                                    Product

                                                Vanilling Extract          Limited by GMP

                                                Modified Starches:

                                                Acetylated Distarch

                                                Adipate                        60 g/kg singly or in

                                                Acetylated Distarch     combination with

                                                Glycerol                       other starches

                                                Acetylated Distarch

                                                Phosphate

                                                Distarch Glycerol

                                                Distarch Phosphate

                                                Hydroxy Propyl Starch

                                                Phosphated Distarch

                                                Phosphate

                                                Stabilizers:                   Limited by GMP

                                                Potassium Hydroge

                                                Carbonate

                                                Sodium Carbonate

                                                Trisodium Citrate

                                                Thickner – Gelling

                                                Agents:                        2 g/kg of the

                                                Carob Bean Gum         ready-to-eat product

                                                Pectin (Non-Amidated)            10 g/kg in canned

                                                                                    Food-based products

                                                                                    Only in the ready-to-

                                                                                    Eat product

2.   Infant Formula                   Acidity Regulators       Limited by GMP

                                                      Calcium Hydroxide

                                                      Citric Acid

                                                      Lactic Acid

                                                      Potassium Citrate

                                                Antioxidants:               10 mg/1,000 ml of

                                                      Ascorbyl                the ready-to-drink

                                                                                    Product all types

                                                                                    Of infant formulae

                                                Mixed Tocopherol       10 ml/1,000 ml of

                                                Concentrates                the ready-to-drink

                                                                                    Product

                                                Emulsifiers:

                                                Lecithin                       5 g/kg

                                                Mono and Diglycerides            4g/kg

                                                Modified Starches:

                                                      Acetylated Distarch           5 g/kg, singly or

                                                      Phosphate              in combination

                                                      Distarch Phosphate            with other starches

                                                      Hydroxy Propyl     in soy based types;

                                                      Starch                    25 g/kg

                                                Phosphated Distarch    singly or in aom-

                                                      Phosphate              bination with

                                                                     Other starches, in

                                                                     products based on

                                                                     aminoacids and

                                                                     for hydrolysed

                                                                     proteins

                                 Stabilizers:                   Limited by GMP

                                 Potassium Carbonate

                                                Potassium Hydrogen

                                                      Carbonate

                                                Sodium Carbonate

                                                Sodium Hydrogen Carbonate

                                                Tripotassium Citrate

                                                Trisodium Citrate

                                                Thickeners – Gelling Agents:

                                                      Agar                       1 g/kg

                                                      Guar Gum              1 g/kg

                                                Carrageenan                 300 mg/kg in regu-

                                                                                    Lar, milk and soy-

                                                                                    Based types only, 1

                                                                                    g/kg in hydrolysed

                                                                                    protein and amino-

                                                                                    based products

 

3.   Processed Cereal-

      Baed Foods

      For Infants and

      Children                             Preservatives:

                                                      Potassium Ascor-   500 mg/kg expres-

                                                      Bate                       sed as the acid

                                                Acidity Regulators:

                                                Calcium Carbonate      Limited by GMP

                                                Citric Acid                   25 g/kg, on a dry

                                                                                    Weight basis

                                                Lactic Acid                  15 g/kg, on a dry

                                                                                    Weight basis

                                                Antioxidants:

                                                      Alpha Tocopherol  300 mg/kg fat,

                                                      Mixed Tocopherolsingly or in com-

                                                        Concentrates        bination

                                                Ascorbic Acid              500 mg/kg, expres-

                                                Sodium Ascorbate       sed as the Acid

                                                Ascorbyl Palmitate       200 mg’kg fat

                                                Emulsifiers:

                                                      Lecithin                 15 g/kg on a dry

                                          Mono and Diglycerides      weight basis

                                          Ezymes:

                                                Malt Carbohydrases     Limited by GMP

                                          Flavours:

                                                Ethyl Vanillin              70 mg/kg of the

                                                Vanillin                        ready-to-eat

                                                                                    Product

                                                Vanillin                        Limited by GMP

                                                Stabilizers:                   Limited by GMP

                                                Potassium Hydrogen

                                                      Carbonate

                                                Sodium Hydrogen Carbonate

PART V – FATS AND OILS

1.   Edible Fats                         Acidity Regulator:        100 mg/kg, singly

      and Oils                                   Phosphoric Acid    or in combination

                                                                                    with Isoprophyl

                                                                                    Citrate mixture

                                                                                    And Monoglyce-

                                                                                    Ride Citrate

                                                Anti-foaming Agent:

                                                      Dimenthylpolysi-   10 mg/kg, single

                                                        Loxiane               or in combination

                                                                                    With Silicon

                                                                                    Dioxide

                                                Antioxidents:

                                                      Alpha Tocopherol  Limited by GMP

                                                      Mixed Tocopherol

                                                        Concentrate

                                                Dilauryl + Hiodiro-      200 mg/kg

                                                      Pionate

                                                Silicon Dioxide Amor-10 mg/kg, singly

                                                Phus                             or in combination

                                                                                    With dimethyl-

                                                                                    Polysiloxane

                                                Isopropyl Citrate          100 mg/kg, sinly

                                                      Mixture                  or in combination

                                                Monoglyceride Citratewith Isoprophyl

                                                                                    Citrate mixture

                                                                                    And Phosphoric

                                                                                    Acid

                                                Ascorbyl Palmitate       200 mg/kg, singly

                                                Ascorbyl Stearate         or in combination

                                                Butylated Hydroxy      200 mg/kg, singly

                                                      Anisole                  or in combination

                                                Butylated Hydroxy      with galla tes, but

                                                      Toluene                 not to exceed 100

                                                Tertiary Butylhydro     mg/kg

                                                      Quinone

                                                Dodecyl Gallate           100 mg/kg, singly

                                                Octyl Gallate                or in combination

                                                Prophyl Gallate            with other gallates

                                                Colours:

                                                      Annato Extracts     Limited by GMP,

                                                      Beta-Apo-8’ – Caro- to restore colour

                                                      Tenoic Acid and    lost in processing

                                                      Methyl and Ethyl

                                                      Esters

                                                      Beta Carotene

                                                      Canthaxanthin

                                                      Curcumin

                                                Flavours:

                                                      Natural Flavours    Limited by GMP,

                                                                                    To restore flavour

                                                                                    Lost in processing

                                                Antioxidant Synergisis:

                                                      Citric Acid             Limited by GMP

                                                      Trisodium Citrate

                                                Crystallization Inhibitors 1,250 mg/kg

                                                      Oxystearin

2.   Margarine                          Preservatives:

                                                      Benzoic Acid         1,000 mg/kg singly

                                                      Potassium Benzoate or in combination

                                                      Sodium Benzoate   with the acid,

                                                                                    Sorbic Acid and

                                                                                    Their salts, expres-

                                                                                    Sed as the acid

                                                      Calcium Sorbate    1,000 mg/kg, sin-

                                                      Potassium Sorbate  gly or in combina-

                                                      Sodium Sorbate     tion with the acid,

                                                      Sorbic Acid            Benzoic Acid and

                                                                                    Their salts expre-

                                                                                    Sed as acid

                                                Acid Regulators:

                                                      Citric Acid             Limited by GMP

                                                      Lactic Acid

                                                      Potassium l(+) Tartarate

                                                      Potassium Lactate

                                                      Potassium Sodium L(+)

                                                        Tartarate

                                                      Sodium Hydroxide

                                                      Sodium L(+) Tartarate

                                                      Sodium Lactate

                                                      Tartaric Acid

                                                Antioxidants:

                                                      Alpha- Tocopherol            Limited by GMP

                                                      Mixed Tocopherol

                                                        Concentrate

                                                Ascorbyl Palmitate       200 mg/kg, singly

                                                Ascorbyl Stearate         or in combination

                                                Isopropyl Citrate Mixture         100 mg/kg

                                                Antioxidants:               100 mg/kg, singly

                                                      Butylated Hydroxy            or in combination

                                                        Anisole

                                                Butylated Hydroxy Toluene

                                                Dodecyl Gallate

                                                Octyle Gallate

                                                Propyl Gallate

                                                Colours:

                                                Annatto Extracts          Limited by GMP

                                                Beta-Apo-8’ Carotenic

                                                Acid and Methyl and

                                                      Ethyl Esters

                                                Beta-Apo-Carotenol

                                                Beta Carotene

                                          Canthaxanthin

                                          Curcumin

                                          Emulsifiers:

                                                Citric and Fatty Asic    10 g/kg, singly or

                                                Esthers of Glycerol      in combination

                                                Diacetyl Tartaric and   with other emulsi-

                                                Fatty                            fier

                                                Acid Esters of Glycerol

                                                Lactic and Fatty Acid

                                                Esters of Glycerol

                                          Mixed tartaric Acetic         10 g/kg, singly or

                                                And Fatty                     in combination

                                          Acid Esters of Glycerol     with other thick-

                                                                                    ners

                                          Lecthin                                          Limited byGMP

                                          Mono and Diglycerides      Limited by GMP,

                                                                                    Singly or in com-

                                                                                    Bination with other

                                                                                    Emulsifiers

                                          Polyclycerol Esters

                                                Of Fatty Acids             5 g/kg

                                          Polyoxyethylene (20)

                                                Sorbitan                       10 g/kg

                                          Monopalmitate

                                          Polyoxyethylene (20)

                                                Sorbitan                       10 g/kg

                                          Tristearate

                                          Emulsifiers:

                                                Propylene Glycol         20 g/kg

                                                Esters of Fatty Acids

                                          Surcrose Esters of

                                                Fatty Acids                  10 g/kg

                                          Sucroglycerides                 10 g/kg

                                          Flavour:

                                                Natural Flavours          Limited by GMP,

                                                                                    To restore colour

                                                                                    Lost in processing

                                                Stabilisers:

                                                      Potassium Dihydrogen

                                                            Citrate              Limited by GMP

                                                Sodium Carbonate

                                                Sodium Dihydrogen Citrate

                                                Sodium Hydrogen Carbonate

                                                Tripotassium Citrate

                                                Antioxidant Synergist:

                                                      Trisodium Citrate   Limited by GMP

PART VI – COCOA AND CHOCOLATE

3.   Cocoa Powders

      and Dry Cocoa-

      Sugar Mixtures                   Acidity Regulators:

                                                Ammonium Hydroxide            50 g/kg, singly or

                                                Potassium Hydroxide   in combination

                                                Sodium Hydorxide      with carbonates

                                                                                    Hydrogen carbo-

                                                                                    Nates and hydro-

                                                                                    Xides, expressed as

                                                                                    Anhydrous K2 CO3

                                                                                    On a fat-free cocoa

                                                                                    Fraction

                                                Citric Acid                   50 g/kg, singly or in

                                                                                    Combination with

                                                                                    L-Tartaric Acid on the

                                                                                    Cocoa fraction (in

                                                                                    Alternative with Phos-

                                                                                    Phoric Acid)

                                                Tartaric Acid (L(+)-)    5 g/kg, singly or in

                                                                                    Combination with

                                                                                    Citric Acid, on the

                                                                                    Cocoa fraction (in

                                                                                    Alternative with

                                                                                    Phosphoric Acid)

                                                Phosphoric Acid          2.5 g/kg on the Cocoa

                                                                                    Fraction, expressed as

 

                                                                                    P2 05 (in alternative

                                                                                    With Citric and L-Tar-

                                                                                    Taric Acid)

                                                Anticaking Agents:

                                                Magnesium Carbonate50 g/kg, singly or in

                                                                                    Combination with

                                                                                    Hydroxides carbonates

                                                                                    And hydrogen carbo-

                                                                                    Nates, expressed as

                                                                                    Anhydrous K2 CO3 on

                                                                                    The fat-free cocoa

                                                                                    Fraction

                                                Calcium Phosphate      10 g/kg, singly or

                                                      Tribasic                  in combination

                                                Silicone Dioxide          with other anti-

                                                      Amorphus              caking agents, in

                                                Sodium Alumino         cocoa-sugar mix-

                                                      Silicate                   tures for vending

                                                                                    Machines only

                                                Emulsifiers

                                                      Lecithins                10 g/kg, of the ace-

                                                                                    Tone insoluble com-

                                                                                    Ponent of lecithin (15

                                                                                    g/kg total emulsifiers)

                                                Mono and Digycerides15 g/kg, singly or in

                                                                                    Combination with other

                                                                                    Emulsifiers, on the

                                                                                    Finished product

                                                Sucrose esters of          10 g/kg, singly or

                                                      Fatty Acids            in combination with

                                                                                    Other emulfiers, on

                                                                                    The finished product

                                                                                    (15 g/kg total)

                                                Flavours:

                                                      Ethyl Vanillin        In small amounts to

                                                      Vanillin                  balance the flavour

                                                Natural Flavour            Limited by GMP,

                                                                                    Other than those which

                                                                                    Would imitate natural

                                                                                    Chocolate or milk

                                                                                    Flavours

                                                Stabilisers:

                                                Ammonium Carbonate            50 g/kg singly or

                                                Ammonium Hydrogenin combination

                                                      Carbonate              with hydroxides,

                                                Calcium Carbonate      hydrogen carbona-

                                                Magnesium Carbonatetes and carbona-

                                                Potassium Carbonate   tes, expressed as

                                                Potassium Hydrogen    anhydrous K2 C03

                                                      Carbonate              on the fat-free

                                                Sodium Carbonate       cocoa fraction

                                                Sodium Hydrogen

                                                      Carbonate

                                                Ammonium Salts of

                                                      Phosphatidic          7 g/kg on the

                                                Acid                             finished product

                                                                                    (total emulsifiers

                                                                                    15 g/kg) product

2.   Chocolate                    Acidity regulator:

                                                Phosphoric Acid          As a Carry-Over from

                                                                                    The raw materials (2.5

                                                                                    g/kg expressed as P2

                                                                                    05 on the Cocoa

                                                                                    fraction

                                          Anti-Caking Agent:

                                                Magnesium CarbonateProportion of 50 g/kg

                                                                                    Carried over by the use

                                                                                    Of cocoa beans, rib,

                                                                                    Mass, press cake and

                                                                                    Dust

                                                Emulsifiers:

                                                      Lecithin                 5-10 g/kg of the

                                                                                    Acetone insoluble

                                                                                    Component of lecithin

                                                                                    Depending on the type

                                                                                    Of chocolate (15 g/kg

                                                                                    Total emulsifiers)

                                          Mono and Digycerides       15 g/kg, singly or in

                                                                                    Combination with other

                                                                                    Emulsifiers

                                          Polyglycerol Esters            5 g/kg, singly or in

                                          Of Inter-Sterified               combination with

                                          Ricinoleic Acid                  other emulsifiers

                                                                                    (15 g/kg total emu

                                                                                    lsifiers)

                                          Poloxyethylene (20)          10 g/kg, singly or

                                                Sorbitan                       in combination

                                          Mono Stearate                    with other emulsi-

                                          Poloxethylene (20)            fiers (15 g/kg total

                                                Sorbitan                       emulsifiers)

                                          Tristearate

 

                                          Flavours:

                                                Ethyl and Vanillin        In small amounts

                                                Vanillin                        to balance the

                                                                                    Flavours

                                          Natural Flavours                In small quantities to

                                                                                    Balance the flavour,

                                                                                    Except those which

                                                                                    Would imitate natural

                                                                                    Chocolate or milk

                                                                                    Flavours

                                          Stabilisers:

                                                Ammonium Carbonate            Proportion of 50g/

                                                Calcium Carbonate      kg carried over by

                                                Potassium Carbonate   the use of cocoa

                                                Sodium Carbonate       beans, rib, mass,

                                                                                    Press cake and dust

                                          Ammonium Salts               7 g/kg (total emul-

                                                of Phosphatic               sifiers 15 g/kg)

                                          Acid

PART VII – MEAT PRODUCTS

1.   Chopped Meat             Acidity Regulators:

      (Cooked Cured)           Glucono Delta-Lactone      3 g/kg

                                          Antioxidants:

                                                Ascorbic Acid              500 mg/kg singly

                                                Isoascorbic Acid          or in combination

                                                Sodium Ascorbate       with Iso-Ascorbic

                                                Sodium Erythorbate     Acid and their

                                                                                    Sodium salts ex-

                                                                                    Pressed as Ascor-

                                                                                    Bic Acid

                                          Flavour:

                                                Natural Flavours          Limited by GMP

                                          Flavour Enhancers:

                                                Disodium 5’ Guanylate            500 mg/kg, expres-

                                                Disodium 5’ Insosinate            sed as the acid

                                                Mono Sodium Gluta-   5 g/kg expressed

                                                      Mate                      as glutamic acid

                                          Phospates:

                                                Dipotassium Diphos-   3 g/kg, singly or

                                                      Phate                      in combination

                                                Dipotassium Hydrogen            with other phos-

                                                      Phosphate              phates expressed

                                                Disodium Hydrogen    as P2 05

                                                Phosphate

                                                Disodium Pyrophosphate

                                                Mono Potassium

                                                Mono Phosphate

                                                Mono Sodium Mono

                                                      Phosphate

                                                Penta Potassium Tri-

                                                      Phosphate

                                                Penta Sodium Triphosphate

                                                Potassium Phosphate

                                                Potassium Polyphosphate

                                                Sodium Phosphate

                                                Sodium Polyphosphate

                                                Tetra Potassium Pyro-

                                                      Phosphate

                                                Tetra Sodium Pyrophos-

                                                      Phate

                                                Stabilisers:

                                                      Potassium Nitritel   25 mg/kg singly or in

                                                                                    Combination with

                                                                                    Sodium Nitrite, ex-

                                                                                    Pressed as Sodium

                                                                                    Nitirte

                                                Trisodium Citrate         Limited by GMP

2.   Corned Beef (Canned)       Preservatives:

                                                      Sodium Nitratel      25 mg/kg expressed as

                                                                                    Sodium Nitrite, singly

                                                                                    Or in combination with

                                                                                    Potassium Nitirte

                                                Antioxidants

                                                      Ascorbic Acid        500 mg/kg expres-

                                                      Sodium Ascorbatesed as the acid

                                                Stabiliser:

                                                      Potassium Nitrite    500 mg/kg expressed

                                                                                    As Sodium Nitrite,

                                                                                    singly or in combination

                                                                                    with Potassium Nitirte

3.   Ham (Cooked

      Cured)                               Preservatives:

                                                      Sodium Nitrate       500 mg/kg, expres-

                                                                                    Sed as Sodium Nit-

                                                                                    Rate, singly or in com-

                                                                                    bination with Potassium

                                                                                    Nitrate

                                                      Sodium Nitrite       125 mg/kg total

                                                                                    Nitrite, expressed as

                                                                                    Sodium Nitrite, singly

                                                                                    Or in combination with

                                                                                    Potassium Nitrite

                                                Antioxidants:               500 mg/kg singly

                                                      Ascorbic Acid        or in combination

                                                      Isoascrobic Acid

                                                      Sodium Ascorbate

                                                      Sodium Erythorbate

                                                Flavours:

                                                      Natural Flavours    Limited by GMP

                                                      Smoke Flavour

                                                Flavour Enhancers:

                                                Disodium 5’ Guanylate            500 mg/kg, expres-

                                                Disodium 5’ Inosinatet            sed as the acid

                                                Mono Sodium Glu-      2 g/kg, expressed

                                                Tamate

                                                Phosphates:

                                                Dipptassium Diphos-   3 g/kg, singly or

                                                      Phate                      in combination

                                                Dipotassium Hydrogen            with other phos-

                                                      Phosphate              phates expressed

                                                Disodium Hydrogen    as P2 05

                                                      Phosphate

                                                Disodium Pyrophos-

                                                      Phate

                                                Mono Potassium

                                                      Mono Phosphate

                                                Mono Sodium Mono

                                                      Phosphate

                                                Penta Potassium Tri-

                                                      Phosphate

                                                Penta Sodium Tripho-

                                                      Sphate

                                                Potassium Phosphate

                                                Potassium Polyphosphate

                                                Sodium Phosphate

                                                Sodium Polyphosphate

                                                Tetra Potassium Pyro-

                                                      Phosphate

                                                Tetra Sodium Pyrophosphate

                                          Stabilisers:

                                                Potassium Nitrate         500 mg/kg, expres-

                                                                                    Sed as Sodium Nit-

                                                                                    Rate, singly or in com-

                                                                                    Bination with Sodium

                                                                                    Nitrate

                                                Potassium Nitrite 1       25 mg/kg total ni-

                                                                                    Trite, expressed as

                                                                                    Sodium Nitrite, singly

                                                                                    Or in combination with

                                                                                    Sodium Nitrite

                                                Thickeners – Getting Agents:

                                                      Agar                       Limited by GMP

                                                      Carrageenan

                                                      Gelatin, Edible

                                                      Potassium Alginate

                                                      Sodium Alginate

4.   Luncheon Meat                  Preservative:

                                                      Sodium Nitrate       50 mg/kg, expressed

                                                                                    as Sodium Nitrite,

                                                                                    singly or in combina-

                                                                                    tion with Potassium

                                                                                    Nitrite

                                                Acidity Regulator:

                                                Glucono Delta-Lactone               5 g/kg

                                                Antioxidants:

                                                      Ascorbic Acid        500 mg/kg singly

                                                      Isoascorbic Acid    or in combination

                                                      Sodium Ascorbatewith Ascorbic Acid

                                                      Sodium Erythorbate           and its salts, ex-

                                                                                    Pressed as Ascor-

                                                                                    Bic Acid

                                                Colour:

                                                      Erythrosine            15 mg/kg (to replace

                                                                                    loss of colour for the

                                                                                    product with binder

                                                                                    only

                                                Flavour:

                                          Natural Flavour                  Limited by GMP

                                          Flavour Enhancers:

                                                Disodium 5’ Guanylate            500 mg/kg, expres-

                                                Disodium 5’ Inosinatesed as acid

                                                Mono Sodium Glutamate 5 g/kg expressed

                                                                                    As the acid

                                          Phosphate:

                                                Dipotassium Diphosphate 3 g/kg, singly or

                                                                                    In combination

                                                Dipotassium Hydrogen            with other phos-

                                                      Phosphate              phates expressed

                                                Disodium Hydrogen    as P2 05

                                                      Phosphate

                                                Disodium Pyrophosphate

                                                Mono Potassium

                                                Mono Phosphate

                                                Mono Sodium Mono

                                                      Phosphate

                                                Penta Potassium Tri-

                                                      Phosphate

                                                Penta Sodium Triphosphate

                                                Potassium Phosphate

                                                Potassium Polyphosphate

                                                Sodium Phosphate

                                                Sodium Polyphosphate

                                                Tetra Potassium Pyro-

                                                      Phosphate

                                                Tetra Sodium Pyrophosphate

                                                Stabilisers:

                                                      Potassium Nitrate   125 mg/kg, expres-

                                                                                    Sed as Sodium Nit-rate,

                                                                                    singly or in combination

                                                                                    with Sodium Nitrate

                                                      Trisodium Citrate   Limited by GMP

 

PART VIII – MISCELLANEOUS

 

1.   Bouillon and

               Consommes              Preservations:

                                                Calcium Ascorbate      1,000 mg/kg, singly

                                                Potassium Ascorbate    or in combination

                                                                                    With Ascorbic Acid

                                                                                    And other ascorbates

                                                                                    (Calculated as Ascor-

                                                                                    bic Acid) on a ready-

                                                                                    to-eat basis

                                                Acidity Regulators:

                                                      Acetic Acid            Limited by GMP

                                                      Citric Acid

                                                      Lactic Acid

                                                      Potassium Lactate

                                                      Sodium Acetate

                                                      Sodium Lactate

                                                      Potassium L(+) Tartarate

                                                      Potassium Sodium L(+)      250 mg/kg, on a

                                                            Tartarate          ready-to-eat basis

                                                      Sodium L(+) Tartarate

                                                      Tartaric Acid L(+)-)

                                                Anticaking Agents:

                                          Calcium Phosphate Tribasic           15 g/kg on dry

                                          Silicon Dioxide Amorphus            matter, singly or in

                                          Salts of Myristic, Palmitic combination (dehydrates)

                                          And Steric Acids                products only)

                                          Anti Foaming Agent:

                                                Dimenthylpolsiloxane  Limited by GMP

                                          Antioxidants:

                                                Ascorbic Acid              1,000 mg/kg, singly

                                                Sodium Ascorbate       or in combination

                                                                                    Ascorbic Acid and

                                                                                    Other ascorbates

                                                                                    (calculated as Ascor-

                                                                                    bic Acid) on a ready-

                                                                                    to-eat basis)

                                                Alpha Tocopherol        50 mg/kg, singly or

                                                Mixed Tocopherol       in combination,

                                                      Concentrate           on a ready-to-eat basis

                                                Colour:

                                                      Annatto Extracts    150 mg/kg, on a

                                                                                    Ready-to-eat basis

                                          Beta-Apo-8 Carotenic Acid           200 mg/kg, singly

                                          And Methyl and Ethyl Esters in combination,

                                          Beta-Apo-Carotene            on a ready-to-eat basis

                                          Beta Carotene

                                          Canthaxanthin                   30 mg/kg on a

                                                                                    Ready-to-eat basis

                                          Caramel Colour (ammoniated 3,000 mg/kg, on a

                                                Sulphite Process           ready-to-eat basis

                                          Caramel Colour (Plain)      Limited by GMP

                                          Chlorophyll Copper Complex 400 mg/kg, on

                                                                                    Ready-to0eat basis

                                          Curcumin                           50 mg/kg, on a

                                                                                    Ready-to-eat basis

                                          Riboflavin                         200 mg/kg, on a

                                                                                    Ready-to-eat basis

                                          Emulsifiers:

                                                Lecithin                       Limited by GMP

                                                Mono and Diglycerides

                                          Flavours:

                                          Artificial Flavouring          Limited by GMP

                                                Substance

                                          Natural Flavour

                                          Flavour Enhancers:

                                                Calcium Glutamate      10 g/kg, singly or in

                                                Glutamate Acid L(+)    combination with

                                                Mono Sodium Glutamate a glutamic acid and

                                                                                    Its salts, on a ready-

                                                                                    To-eat basis

                                                Disodium 5’ Guanylate            Limited by GMP

                                                Disodium 5’ Inosinate

                                                Guanylic Acid

                                                Inosinic Acid

                                                Potassium Guanylate

                                                Potassium Inosinate

                                                Modified Starches:       Limited by GMP

                                                Acetylated Distarch Adipate

                                                Acetylated Distarch

                                                      Phosphate

                                                Acid Treated Starch

                                                Bleached Starch

                                                Dextrins, Roasted Starch

                                                White and Yellow

                                                Distarch Phosphate

                                                Hydroxy Propyl Starch

                                                Mono Starch Phosphate

                                                Oxidized Starch

                                                Phosphate Distarch

                                                      Phosphate

                                                Starch Acetate

                                                Starches, Enzyme Treated

                                                Phosphates:

                                                Dipotassium Diphosphate  1,000 mg/kg (sum: of

                                                Dipotassium Hydrogen            phosphates, expressed

                                                      Diphosphate          as P2 05 on a ready-

                                                Disodium Hydrogen    to-eat)

                                                      Phosphate

                                                Disodium Pyrophosphate

                                                Mono Potassium

                                                      Mono Phosphate

                                                Mono Sodium Mono

                                                      Phosphate

                                                Penta Potassium Tri-

                                                      Phosphate

                                                Penta Sodium Triphosphate

                                                Potassium Phosphate

                                                Potassium Polyphosphate

                                                Sodium Phosphate

                                                Sodium Polyphosphate

                                                Tetra Potassium Pyro-

                                                      Phosphate

                                                Tetra Sodium Pyrosphos-

                                                      Phate                      Limited by GMP

                                                Potassium Acetate

                                                Potasium Dihydrogen

                                                      Citrate

                                                Sodium Dihydorgen Citrate

                                                Tripotassium Citrate

                                                Trisodium Citrate

                                                Thickener – Gelling Agents:

                                                      Agar                       Limited by GMP

                                                      Carob Bean Gum

                                                      Guar Gum

                                                      Pectin (Non-Amidated)

                                                      Carrageenan           5,000 mg/kg, singly

                                                      Furcellaren             or in combination

                                                      Potassium Alginate            3,000 mg/kg, singly

                                                      Sodium Alginate    or in combination on

                                                                                    A ready-to-eat basis

                                                Sodium Carboxyl Methyl 4,000 mg/kg, on a

                                                      Cellulose                ready to-eat basis

                                                Xanthan Gum              3000 mg/kg, on a

                                                                                    Ready-to-eat basis

2.   Sugar (Powdered)                    Preservative:

                                                      Sulphure Dioxide   20 mg/kg, resulting

                                                                                    From carrying over

                                                Anticaking Agents:

                                          Calcium Aluminium Silicate 15 g/kg, singly or in

                                          Calcium Phosphate Tribasic           combination with

                                          Calcium Silicate                 other anticaking

                                          Magnesium Carbonate       agents, provided

                                 Silicone Dioxide Amorphus        present

                                          Salts of Mystric, Palmitic,

                                          And Stearic Acids

______________________

 

S.I. 36 of 1992

Food Act (Control of Slaughtering) Regulations

(1st March, 1992)

 

      1.      These Regulations may be cited as the Food Act (control of Slaughtering) Regulations.

 

      2.      In these Regulations-

“carcass” means the body of a slaughtered animal after bleeding and dressing and, in relation to poultry, the whole body of a bird after bleeding, plucking and eviscerating;

“dressing” means-

(a)          in relation to the slaughtering of pigs, the removal of hair and bristles, claws, eyelids, viscera, genital organs and urinary bladder;

(b)         in relation to the slaughtering of an animal other than pigs, the removal of the head, hide or skin, viscera, genital organs, urinary bladder, udders, in the case of a lactating animal, and feet up to the carpal and tarsal joints; or

(c)          in relation to the plucking and eviscerating of poultry, the removal of legs at the tarsus or the head is optional;

“edible offal” means such offals as have been passed as fit for human consumption;

“giblets” means the liver from which the bile sac has been removed, the heart with or without the pericardial sac and the gizzard from which the lining and contents have been removed and any other edible material;

“fit for human consumption” means meat, poultry or giblets which have been passed as such by an authorized officer and in which no changes due to disease, decomposition or contamination have subsequently been found;

“pest” means any animal or insects capable directly or indirectly of contaminating food;

“poultry” means any domesticated bird and the flesh thereof;

“poultry processing plant” means any premises designated under section 9 of the Act as a slaughterhouse for the slaughter of poultry.

 

      3.      A person shall not deliver to a slaughterhouse or poultry processing plant any animal or poultry which, as a result of an accident or by reason of any defect or disease or by the administration of any drug or chemical, might not be suitable for human consumption.

 

      4.      Where pest or disease control measures are undertaken in respect of animals or poultry intended for human consumption, the measures shall be in accordance with the direction of an authorized officer to ensure that no toxic residues are present in the animal or poultry.

 

      5.      A vehicle for the conveyance of animals to a slaughter-house shall be so constructed as to-

               (a)     facilitate loading and unloading;

               (b)     minimize soiling by excreta deposited on the floor of the vehicle, and

               (c)     enable easy cleaning and disinfecting when necessary.

 

      6.      Vehicles and crates used for the conveyance of poultry to a poultry processing plant shall be suitable and be of such design and construction as to permit thorough cleaning and disinfecting.

 

      7.      Animals or poultry shall, prior to slaughter-

(a)          be identified by appropriate means to ensure the ability to trace the location from which the animals or poultry originated;

(b)         be adequately rested and supplied with drinking troughts with potable water;

(c)          undergo examination unless delay would cause undue suffering to animals or poultry requiring emergency slaughter.

      8.      A slaughterhouse or poultry processing plant shall be of suitable design, layout and construction to facilitate easy maintenance and sanitary slaughtering and dressing operations and, without prejudice to the generality of the foregoing, a slaughterhouse or poultry processing plant shall comply with the following requirements-

(i)      its floors shall be of durable, impervious material and adequately sloped to permit unimpeded flow of waste water from processing rooms to a hygienic wastewater system;

(ii)     its walls shall be constructed of non-absorbent permanent materials and finished in a light coloured washable surface;

(iii)    its ceiling shall be so constructed and finished as to minimize condensation, mold development or accumulation of dirt;

(iv)    it slaughtering facility shall be of sufficient size for the intended purpose without crowding of equipment or personnel;

(v)     its facilities, in the case of a slaughterhouse, for scalding and dehairing pigs, or, in the case of a poultry processing plant, for plucking poultry shall be situated in an area separated from other operations;

(vi)    it shall have separate areas for the handling and inedible material;

(vii)     it shall have appropriate layout to facilitate proper supervision of sanitation, including performance of meat inspection;

(viii)   it shall have an efficient effluent system which is in good working order and repair and which is sufficiently large to accommodate peak loads;

(ix)       it shall have separate slaughter and dressing areas which are sufficiently isolated from each other to enable work to be performed in a manner so as to preclude contamination of the finished product;

(x)         in the case of a slaughterhouse, it shall have a separate room for storing hides, horns, hooves and inedible animal fats unless these are removed daily;

(xi)       it shall have a separate room or part of a room which is capable of being controlled or locked for storage of suspect carcasses, offal or giblets;

(xii)     it shall have a separate room or part of a room which can be used for the secure holding of condemned meat or poultry, as the case may be, unless other arrangements for disposal exist;

(xiii)   it shall have facilities of sufficient size for holding chilled or refrigerated meat or poultry, as the case may be;

(xiv)   in the case of a slaughterhouse, it shall be equipped with an overhead rail for transporting meat in order to reduce the likelihood of contamination through contact with floors, walls or other fixed structures;

(xv)     it shall have adequate ventilation and lighting;

(xvi)   shall be so constructed as to prevent entrance and harbouring of pests or other animals or insects or micro-organisms.

 

      9.      (1)     A slaughterhouse or poultry processing plant shall have-

(a)     sanitary facilities which shall be equipped with hot and cold water and have adequate lighting and ventilation, which shall not be opended directly to any work areas, for all persons working at the slaughterhouse or poultry processing plant;

(b)     an ample supply of potable water, at sufficient pressure for its intended purpose;

(c)     an adequate supply of hot potable water at not less than 82°C during working hours.

(d)     adequate ventilation and any ventilation opening shall be secured;

(e)     doors which are sufficiently wide and, in the case of doors which give access to areas where edible material is handled, self-closing or snug fitting and double action;

(f)     adequate facilities for washing hands in the rooms used for slaughtering and processing;

(g)     solution for cleaning and disinfecting implements such as knives, steels and other implements in the rooms used for slaughtering and processing.

               (2)     The equipment and utensils used in a slaughterhouse or poultry processing plant shall-

(a)     in the case of equipment and utensils which come in contact with meat or poultry, have an impervious surface, and be resistant to corrosion, non-toxic and capable of withstanding repeated exposure to cleaning and disinfecting;

(b)     in the case of equipment and utensils used for slaughtering and dressing, not be used otherwise than for slaughtering and dressing;

(c)     in the case of equipment and utensils used for inedible or condemned material, be properly identified and not used for edible products.

 

      10.    A person who owns, operates or is in charge of a slaughterhouse or poultry processing plant shall-

(a)     ensure that a person employed at the slaughterhouse or poultry processing plant who handles at any stage of any process or come into contact with animals or poultry or meat or any edible part of any animal or poultry at the slaughterhouse or poultry processing plant holds a medical certificate of fitness in accordance with the Food Act (General Hygiene) Regulations;

(b)     arrange for adequate and continuing training of persons employed at the slaughterhouse or poultry processing plant in hygienic handling of meat or poultry, as the case may be, and in sanitary principles in order to provide additional precautions against the contamination of meat or poultry;

(c)     draw the attention of each person employed at the slaughterhouse or poultry processing plant to the Food Act (General Hygiene) Regulations and discuss with such persons the contents of, and provide each one of them with a copy of, those Regulations.

                        (d)     ensure that-

(i)           equipment and utensils at the slaughterhouse or poultry processing plant are

A.           cleaned at frequent intervals during the day;

B.           thoroughly cleaned and disinfected whenever they have been in contact with diseased material or become contaminated;

C.           cleaned and disinfected at the conclusion of each working day;

(ii)         carcasses are not contaminated during any of the processes at the slaughterhouse or poultry processing plant;

(iii)       detergents and disinfectants used at the slaughterhouse or poultry processing plant are safe and effective for their intended purpose;

(iv)       no cleaning preparation or any paint which is likely to contaminate meat or poultry or any edible part of animal or poultry is used in the slaughterhouse or poultry processing plant;

(v)         an effective and continuous programme for the control of pests or other animals or insects or micro-organisms within the slaughterhouse or poultry processing plant is carried out and maintained;

(vi)       pesticides and toxic substances are secured and handled only by authorized and properly trained persons;

(e)   ensure that-

(i)      animals or poultry slaughtered at the slaughterhouse or poultry processing plant undergo ante and post-mortem inspection;

(ii)     animals or poultry which are in an unreasonably dirty condition are cleaned before they are allowed to enter the killing floor;

(iii)    subject to these Regulations, animals or poultry brought into facilities for slaughtering are slaughtered without delay;

(iv)    the bleeding of animals or poultry are as complete as possible and blood intended to be used in food preparation is collected and handled hygienically;

(v)     stunning, sticking, or bleeding of any animals or poultry does not proceed at a rate faster than that at which the carcasses can be properly dressed;

(vi)    the sticking, bleeding and dressing of animals and poultry are carried out with care so as to ensure the production of clean carcasses, edible offals and giblets;

(vii)     evisceration is effected without delay;

(viii)   offals intended for human consumption are removed from the carcasses in a manner that will prevent contamination of the organ removed;

(ix)       meat, poultry or giblets passed as fit for human consumption are removed without undue delay from the dressing area;

(x)         meat, poultry or giblets passed as fit for human consumption are handled, stored, or transported in a manner that will protect the meat, poultry or giblets from contamination or deterioration;

(xi)       where carcasses or edible offals are placed in a room for chilling, a reliable method of monitoring chilling temperatures is established;

(xii)     no person removes any carcasses, organs, viscera or fat that have been condemned by au authorized officer, except under the officer’s direction and supervision;

(f)     designate a person who shall be responsible for the cleanliness and sanitary condition of the slaughterhouse or poultry processing plant.

 

      11.    Where it is not practical or efficient to build a slaughterhouse or poultry processing plant in accordance with these Regulations in any place, the Minister may, after consultation with the Director of Veterinary Services, exempt any building designated as a slaughterhouse from any or all the provisions of these Regulations.

 

_________________

 

S.I. 37 of 1992

Food Act (Low-Acid Canned Food) Regulations

(1st March, 1992)

 

      1.      These Regulations may be cited as the Food Act (Low-Acid Canned Food) Regulations,

 

2.            In these Regulations-

“commercial process” means the operation of a commercial processor to which these Regulations apply;

“commercial processor” includes a person engaged in the  processing of food for the purpose of trade or for any institution;

“commercial sterility”, in relation to thermally processed food, means the condition achieved-

(a)          by the application of heat which renders food free of-

(i)           micro-organisms capable of reproducing in food under non-refrigerated condition of storage and distribution; and

(ii)         viable micro-organisms, including spores, of public health significance; or

(b)         by the control of water activity and application of heat, which renders the food free of micro-organisms capable of reproducing in the food under normal non-refrigerated condition of storage and distribution;

“critical factor” means any property, characteristic, condition, aspect or other parameter, variation of which may affect the scheduled process and the attainment of commercial sterility;

“heremetically sealed container” means a container that is designed and intended to be secure against the entry of micro-organisms and thereby maintain the commercial sterility of its contents after processing;

“incubation” means the holding of a sample at a specified temperature for a specified period of time for the purpose of permitting or stimulating the growth of micro-organisms;

“institution” includes a school, hospital, prison or working place;

“low-acid food” means any food, other than alcoholic beverages or tomatoes or tomato products having finished equilibrium pH less than 4.7, with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85;

“minimum thermal process” means the application of heat to food, either before or after sealing in a hermetically sealed container, for a period of time and at a temperature scientifically determined to be adequate to ensure destruction of mricro-organisms of public health significance;

“retort” means the process selected by the processor of food as adequate under the conditions of manufacture for a given product to achieve commercial sterility;

“water activity” means a measure of the free moisture in a product obtained by dividing the water vapour pressure of the substance by the vapour pressure of pure water at the same temperature.

 

3.            These Regulation apply to a commercial processor of thermally processed low-acid food which is packaged in hermetically sealed container.

 

4.            The operation of a commercial processor to which these Regulations apply, shall be under the supervision of a person who is knowledgeable in food preservation technology.

 

5.            (1)     A commercial processor and a person in charge of the operations of a commercial processor shall ensure that the raw materials used in a scheduled process are suitable for the purpose for which they are intended prior to processing the materials.

               (2)     A commercial processor and person in charge of the operations of a commercial processor shall ensure that there is established by a person who has the required expertise in thermal processing requirements for low-acid food in hermetically sealed containers a scheduled process for each product produced by a commercial process.

               (3)     A scheduled process established under subregulation (2)-

(a)     shall be no less than the minimum thermal process necessary to achieve commercial sterility for the product; and

(b)     shall specify the critical factors which may affect the process.

               (4)     A commercial processor and person in charge of the operations of a commercial processor shall ensure that-

 

(a)          production in respect of a commercial process is organized and conducted in such a manner as to ensure that food produced by the  commercial process is processed in accordance with the scheduled process;

(b)         water used for cooling processed low-acid food is chlorinated or otherwise treated so as to avaoid product contamination;

(c)          necessary checks are made of critical factors and a written record of these checks are kept;

(d)         whenever a process is found to be less than the scheduled process, the food processed by the scheduled process is reprocessed or set aside for further evaluation and a record is kept of the evaluation;

(e)          furnished products of the commercial process are tested, where necessary, to ensure that the products have achieved commercial sterility.

 

6.            A commercial operator shall ensure that-

(a)     retorts used in a commercial process are-

(i)      equipped with easily readable thermometers, pressure gauges and steam controllers to maintain retort temperature;

(ii)     fitted with steam inlet of sufficient size for proper operation and other additional plumbing such as steam spreaders, venting and air or water cooling necessary for the intended use of the retorts;

(b)     thermometers used with retorts are tested against known standard, and retested at least once a year thereafter, to ensure their accuracy and that records of the test specifying the date of the test, standard used and name of the person performing the test are kept;

 

(c)     there are accurate timing devices in close proximity to the retorts.

 

7.            (1)     A commercial operator and person in charge of the operation of a commercial process shall ensure-

(a)          that regular checks of containers for closure defects are made by a qualified closure inspector and that such checks shall include visual examinations as well as teardown examination to ensure can seam integrity;

(b)         that each hermetically sealed container of a low-acid food produced by the commercial process is marked with-

(i)           identifying code that is traceable to the commercial process where the container is packed;

(ii)         the day and year when the container is packed.

 

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