Food Sanitation Regulation 2007 (S. I. No. 1 of 2007)

Default Penalty: A fine not exceeding K5000 1 STATUTORY INSTRUMENT. No. 01 of 2007. Food Sanitation Regulation 2007. ARRANGEMENT OF SECTIONS. PART 1. – PRELIMINARY. 1. Interpretation - “component” “Council” “food inspection laboratory” “ingredient” “Local Medical Authority” “prepared” “stall” “very short life” “short life” “longer life” PART II. – FOOD INSPECTORS AND ANALYSTS. 2. Qualifications for Food Inspectors. 3. Qualifications for Food Analysts PART 111. - FOOD AND FOOD ADDITIVES. 4. Standards for food and food additives. 5. Irradiated food and food additives. 6. Meat from disease suffering animal. PART IV. - APPARATUS, PACKAGE AND LABELLING. 7. Cleanliness and sanitation of package and apparatus. 8. Package or apparatus recycling. 9. Foreign objects in food or packages. 10. Package structure and composition. 11. Labelling. 12. Particulars or labelling. 13. Prohibited labelling. - ii - 14. Form and manner or labelling. 15. Date Marking. PART V. - INSPECTION AND ANALYSIS. 16. Laboratories for food inspection. 17. Powers and duties of Inspectors. 18. Seizure, condemnation and sampling of articles. 19. Tender of payment for samples. 20. Collecting samples. 21. Labelling samples. 22. Submitting samples for analysis. 23. Analysis of samples. 24. Certificate of analysis. PART VI. – CLEANLINESS AND SANITATION. 25. No liability against the state, etc. 26. Cleanliness and sanitation of premises, etc., 27. Cleanliness and sanitation of utensils and appliances. 28. Food Hygiene. 29. Imported food, food additive, package and apparatus. 30. Food-borne diseases. PART VII. – INSTALLATION OF PREMISES. 31. Construction of premises for food, etc., 32. Premises where eating and drinking utensils are used by customers. 33. Construction of designated premises and markets. PART VIII. – REFRIGERATED OR FROZEN FOODS. 34. Transport and delivery of refrigerated or frozen foods. PART IX. – LICENCES. 35. Prescribed business. 36. Application for licence. 37. Form of licence. 38. Licence fees. PART X. – MISCELLANEOUS. 39. Meat, poultry and fish not for human consumption. 40. Butcher’s shops. 41. Alcoholic beverages. 42. Storage of perishable foods. 43. Ice. 44. Open packages. - iii - PART XI. – OFFENCES AND PENALTIES. 45. General penalty. S C H E D U L E S. Schedule 1 – Maximum Microbial Loads Permitted Schedule 2 – Permitted Food Additives Schedule 3 – Prescribed Animal Diseases Schedule 4 – Test for Packages and Apparatus Schedule 5 – Standards Acceptable for Statements of Ingredients and Component of Imported Food Schedule 6 – Audit Frequency Schedule 7 – Priority Classification Systems for Food Businesses Schedule 8 – Implementation Schedule Schedule 9 – Alcoholic Drinks Schedule 10 – Forms INDEPENDENT STATE OF PAPUA NEW GUINEA. STATUTORY INSTRUMENT. No. 01 of 2007. Food Sanitation Regulation 2007. Being a Regulation, MADE by the Head of the State, acting with, and in accordance with the advice of the National Executive Council under the Food Sanitation Act 1991. PART I. – PRELIMINARY. 1. INTERPRETATION. In this Regulation, unless the contrary intention appears – “component” means any substance which forms a part of a substance; “Council” means the Food Sanitation Council established under Section 3 of the Act; “food inspection laboratory” means a laboratory for food inspection appointed under Section 16 of the Act; “ingredient” means any substance, including a food additive, used in the manufacture or preparation of a food and present in the final product; “Local Medical Authority” means a Local Medical Authority appointed by or under Section 4 of the Public Health Act (Chapter 226), and includes an Assistant Local Medical Authority appointed under Section 7 of that Act; “prepared” means prepared in advance and ready for retail sale; “stall” means any small, open fronted shop or table or any area or space occupied in or outside a market that is used for the storage, handling, display for sale or sale of food, a food additive, apparatus or package used with food or a food additive; “very short life” means food with a minimum durable life of less then 7 days; “short life” means food with a minimum durable life of 7 days or longer but less than 90 days; “longer life” means food with a minimum durable life of 90 days or longer but less than 2 years. Food Sanitation Regulation2007 - 2 - PART II. – FOOD INSPECTORS AND ANALYSTS. 2. QUALIFICATIONS FOR FOOD INSPECTORS. For the purpose of Section 8(1)(a) of the Act, the required qualifications for a food inspector are :- (a) a diploma of the Royal Society of Health for the Public Health Inspectors and has been engaged in the duties and responsibilities of a food inspector for at least two years or more; or (b) a diploma of the Royal Society of Health for the Public Health Inspectors and has satisfactorily completed a programme of study, approved by the Minister, specializing in food science or food surveillance; or (c) or a diploma or degree in environmental health, or its equivalent, from a tertiary education institution approved by the Minister. 3. QUALIFICATION OF FOOD ANALYST. (1) Subject to Subsection (2), a person appointed as a food analyst under Section 8 of the Act may be appointed as an analyst to conduct microbiological analysis or chemical and physical analysis or both. (2) For the purposes of Section 8(1)(b) of the Act, the required qualifications for a food analyst are :- (a) a diploma, degree or post graduate diploma or higher qualification in science or applied science from a tertiary institution approved by the Minister; or (b) a general tertiary qualification and practical experience that together may be deemed by the Minister to be equivalent to the qualifications under Paragraph (a); and (i) in the case of a food analyst, to conduct microbiological analysis, specializing in microbiology; or ( ii ) in the case of a food analyst, to conduct chemical and physical analysis, specializing in chemistry or food technology; or (iii) in the case of an appointment to both positions in Paragraphs (i) and (ii), the appointee shall have received appropriate training in analytical chemistry and microbiology. PART III. – FOOD AND FOOD ADDITIVES. 4. STANDARDS FOR FOOD AND FOOD ADDITIVES. (1) For the purposes of Section 9(b) of the Act, the Minister, in consultation with the National Institute of Standards and Industrial Technology and the Food Sanitation Council, may, by notice in the National Gazette, fix standards for chemical contaminants, chemical residues and microorganisms and their toxins in food and food additives. Food Sanitation Regulation2007 - 3 - (2) Where no standard is fixed under Subsection (1), the following standards shall apply – (a) a person shall not manufacture, sell, import, process, use, prepare, store or display for sale – (i ) any food or food additive which contains viable microorganisms in numbers greater than those specified in Schedule 1; or (ii) any detectable antibiotic residues except antibiotic nisin commonly used in the preservation of cheese and canned foods which have been sufficiently heat-processed to destroy spores of Clostridium botulinum; (iii) any food additive including any colouring, flavoring, preservative, antioxidant, artificial sweetener, vitamin, mineral, modifying agent or other substance to food and food additives, unless otherwise specified in standards fixed under this section. (3) Where no standard is fixed for a particular food or food additive, a food additive may be permitted to be added to an article where the food additive is prescribed for that article in Schedule 2. (4) A person who manufactures, sells, imports, processes, uses, prepares, stores or displays for sale any food or food additive containing any food additive which does not comply with standards fixed under the Act or in contravention of this Regulation is guilty of an offence. Penalty: A Fine not exceeding K50,000.00 or imprisonment or both. (5) A person who manufactures, sells, imports, processes, uses, prepares, stores or displays for sale any food or food additive which does not comply with standards for chemical contaminants, chemical residues and microorganisms and their toxins fixed under the Act or in contravention of this Regulation is guilty of an offence. Penalty: A fine not exceeding K10,000.00 or imprisonment or both 5. IRRADIATED FOOD AND FOOD ADDITIVES. (1) For the purposes of this section, “ionizing radiation” means radiation of a wavelength not greater than 100 nanometers capable of producing ions directly or indirectly in passage through matter. (2) A person shall not manufacture, sell, import, process, use, prepare, store or display for sale any food or food additive – (a) that has been intentionally exposed to ionizing radiation without the prior written approval of the Minister to irradiate the food or food additive; or (b) that has been accidentally exposed to ionizing radiation. 6. MEAT FROM DISEASE SUFFERING ANIMALS. For the purposes of Section 12 of the Act, the prescribed animal diseases are as specified in Schedule 3. Food Sanitation Regulation2007 - 4 - PART IV. APPARATUS, PACKAGE AND LABELLING. 7. CLEANLINESS AND SANITATION OF PACKAGE AND APPARATUS. For the purposes of Section 15(a) of the Act, and in addition to any standard fixed under Section 14 of the Act, the packaging or apparatus in which food or a food additive for sale is to be or is packed or enclosed shall – (a) be clean and free from any foreign matter; and (b) not be chipped, dented, broken, ripped or cracked; and (c) be maintained in a manner that protects it from contamination by dust, vermin or other likely sources of contamination. 8. PACKAGE OR APPARATUS RECYCLING. (1) A package or apparatus that is intended for use or used in the preparation, packing, storage, delivery or exposure of food or a food additive shall not be a package or apparatus that has been used for any other purpose. (2) The package or apparatus in which food or a food additive is packed or enclosed shall not include any second-hand seal, wad, cork or cork ring. (3) For the purposes of Subsections (1) and (2), it is sufficient proof of recycling of a package, apparatus or sealing material used in such package or apparatus if the package, apparatus or sealing material bears any mark or label belonging to another food or food additive. 9. FOREIGN OBJECTS IN FOOD OR PACKAGES. (1) For the purposes of Section 15(b) of the Act, and in addition to any standard fixed under Section 14 of the Act, a person shall not pack, import, store, display for sale or sell food or a food additive in a package or apparatus where the food or food additive is in contact with – (a) written, printed or other graphic matter upon the package or apparatus; or (b) any extraneous object or thing, unless he has taken appropriate precautions under Subsection (2). (2) It is not an offence under Subsection (1) if – (a) where the food or food additive is in contact with written, printed or other graphic matter, the writing, printing or other graphic matter is coated with protective material that prevents contamination or chemical migration into the food or food additive and the writing, printing or other graphic matter includes a statement to the effect that it has a protective coating as may be prescribed under Section 15 of the Act; and (b) where the food or food additive is in contact with any extraneous object or thing – (i) the object or thing is composed of materials that will not contaminate or migrate into the food or food additive and is enclosed in a sealed impervious package or apparatus that is composed of a material that will not contaminate or migrate into the food or food additive; and Food Sanitation Regulation2007 - 5 - (ii) the object or thing is not capable of being swallowed or obstructing either alimentary or respiratory passages and is not otherwise likely to cause bodily harm, distress or discomfort. (2) Notwithstanding Subsection (2)(b)(ii), it is an offence if the food or food additive contains foreign objects including metal nuts, hair, insect fragments, coins, worms, bolts, crews, nails, torn cloth, fragments of metal, rubber or plastic or any similar material or object. (3) An inspector, processor or chef may insert a thermometer into food or a food additive for the purpose of carrying out tests provided the temperature gauge of the thermometer is made of a material that will not migrate into or contaminate the food or food additive and has been sanitized prior to insertion. 10. PACKAGE STRUCTURE AND COMPOSITON. For the purposes of Section 15(b) of the Act, and in addition to any standard fixed under Section 14 of the Act, a person who sells, manufactures or imports for sale or uses for business a package or apparatus that contains food or a food additive, that package or apparatus shall – (a) where any surface is likely to be in contact with the food or food additive, satisfy the test described in Schedule 4; and (b) shall not be soldered inside; and (c) in the case of tin packages, shall be lacquered in such a manner that the lacquer completely covers the inner surface of the package material; and (d) shall not contain or be stained with – (i) more than 5 mg/kg of vinyl chloride monomer where that package or apparatus consists, in whole or in part, of polyvinyl chloride and is of a rigid or semi rigid nature; or (ii) more than 1 mg/kg acrylonitrile monomer where that package or apparatus consists, in whole or in part, of polyvinyl chloride and is a flexible film; and (iii) more than 10 mg/kg acrylonitrile monomer where that package or apparatus consists, in whole or in part, of acrylonitrile butadiene styrene, polystyrene or styrene acrylonitrile; or (iv) urine, manure, bone dust, superphosphate, poison or any other harmful or detrimental material. 11. LABELLING For the purposes of Section 16 of the Act, and in addition to any standard fixed under Section 14 of the Act, any word, statement, information or direction that is required to appear as a label on a package or apparatus shall – (a) (i) in the case of infant formula requiring reconstitution; and (ii) any imported food specifically packaged for export to Papua New Guinea; be in English; and Food Sanitation Regulation2007 - 6 - (b) in the case of imported food and food additives other than those prescribed in Paragraph (a), be in English; and (c) in the case of food and food additives produced, prepared, manufactured, processed or packed in Papua New Guinea, be in English. 12. PARTICULARS OF LABELLING. (1) For the purposes of Section 16 of the Act, and in addition to any standard fixed under Section 14 of the Act, any package or apparatus containing food or food additives for sale shall bear on or attached to it a label containing – (a) a trade name that does not misrepresent the composition, property or quality of the product and does not give a false or misleading indication of the origin or place of manufacture; and (b) a description of the name and business address of the vendor, manufacturer, packer or importer that includes the name, road or street, road or street number (where one is officially designated), (if any), locality and country; and (c) identification of a lot number on a label or packaging for that product ; and (d) a statement that identifies the country in which the food or food additive was made or produced; and (e) a statement of the ingredients and components of the food or food additive using an accepted or appropriate designation for each of these ingredients and components in descending order of proportion by weight. An ingredient, for the purposes of this paragraph , means any substance including a food additive used in the preparation, manufacture or handling of a food; and (f) where a claim is made as to the presence in any food or food additive of any vitamin, mineral, essential amino acid or essential fatty acid, the labelling statement shall set out – (i) in the case of vitamin, the quantity of each in milligrams or micrograms; and (ii) for minerals and essential amino acids, the quantity of each in parts per cent or milligrams; and (iii) for essential fatty acids, the quantity of each in energy per cent or grams, present in a stated quantity of the food or food additive; and (g) in the case of compound, mixed or blended foods, words which indicate that the contents are compounded, mixed or blended, as the case may be; and (h) a statement of the minimum net weight or volume or number of the contents in the package or, for food packed in liquid normally not consumed, the minimum drained weight; and (i) such other particulars as may be determined by the Minister from time to time. (2) Notwithstanding Subsection (1)(e), a statement of the ingredients and components may vary in form provided that form satisfies standards on labelling in the exporting country and that country is specified in Schedule 5. Food Sanitation Regulation2007 - 7 - (3) Notwithstanding Subsection (2), the ingredients and components labelling of imported foods specifically packed for the Papua New Guinea market and of imported infant formula requiring reconstitution, shall present the information in a clear and not misleading manner in English. (4) For the purposes of this section, where ingredients fall in the respective classes, the following class titles may be used – animal fats, animal oils, vegetable fats, vegetable oils, herbs, spices, starches, anti-caking agents, antioxidants, bleaching agents, colours, emulsifiers, flavours, maturing agents, preservatives, stabilizers, thickening agents and vegetable gums. (5) Food additives must be declared in accordance with Subsection (1)(e). (6) Where a food additive is to be declared in accordance with Subsection (5) and can be classified in one of the classes of additives listed in Schedule 2E of this Regulation, the additive must be declared by the name of that class followed by the additive’s specific name or code (INS) number in brackets as specified in Schedule 2. (7) Subject to Subsection (10), where a flavouring is added to or used in a food as an ingredient, it must be declared in the statement of ingredients by either – (a) the word ‘flavouring’ or ‘flavour’; or (b) a most specific name or description of the flavouring agent. (8) Where L-glutamic acid, monosodium glutamate, monopotassium L-glutamate, calcium di-L-glutamate, monoammonium L-glutamate, magnesium di-L-glutamate, disodium guanylate, disodium inosinate, and disodium 5’-ribonucleotides are added to a food as a flavouring, their presence must be specifically declared by their name or INS number. (9) Where the composition of the food may be subject to minor variations by the substitution of an additive which performs a similar function, the statement of ingredients may list both additives in a way which makes it clear that alternative or substitute additives are being declared. (10) Where a vitamin or mineral is added to a food, the vitamin or mineral may be declared in accordance with Subsection 1(e) using the class name ‘vitamin’ or ‘mineral’. (11) The substances specified in Tables A and B must be declared on labels hen present in a food whenever they are used as – (a) an ingredient on a food; or (b) part of a compound ingredient; or (c) a food additive or component of a food additive; or (d) a processing aid or component of a processing aid. Food Sanitation Regulation2007 - 8 - Table A The following list sets out the substances that must be declared when present in a food. Including these substances in a list of ingredients would fulfil the declaration requirements. x Cereals and cereal products containing gluten, namely, wheat, rye, barley, oats, spelt and their hybridised strains (see below for more information on products containing gluten and wheat starch) x Crustaceans and their products x Egg and egg products x Fish and fish products x Milk and milk products x Nuts and sesame seeds and their products x Peanuts and soya beans, and their products x Added sulphites in concentrations of 10mg/kg or more x Royal jelly presented as a food or royal jelly present in a food x Bee pollen x Propolis Table B The following substances must be declared whenever they are used in the manufacture of a food, and the exemptions to these cases. Generic name Conditions for Use Cereals Where the cereal is wheat, rye, barley, oats or spelt then the specific name of the cereal must be declared. Cheese No specific condition set Cocoa butter No specific condition set Crystallised fruit No specific condition set Fish If crustacean, the specific name of the crustacean must be declared Fruit No specific condition set Gum base No specific condition set Herbs No specific condition set Meat No specific condition set Milk protein No specific condition set Milk solids May be used to describe milk powder, skim milk powder, dried milk products standardized in this regulation and/or any two of the following ingredients: whey, whey powder, whey proteins, lactose, caseinates, milk proteins and milk fat. Nuts The specific name of the nut must be declared Poultry meat No specific condition set Spices No specific condition set Starch Where the source of starch is wheat, rye, barley, oats or spelt the specific name of the cereal must be declared. The name ‘starch’ may be used for any unmodified starch or any starch which has been modified by either Food Sanitation Regulation2007 - 9 - physical means or enzymes. Sugar (a) May be used to describe; white sugar, white refined sugar, caster sugar, castor sugar, loaf sugar, or cube sugar, icing sugar, coffee sugar, coffee crystals, raw sugar. (b) The word ‘sugars’ must not be used in a statement of ingredients Vegetables No specific condition set In addition to the mandatory declaration of the presence of the cereal containing gluten in the ingredient listing of a product, the following claims in relation to gluten are permitted:- 'gluten free’ ‘low in gluten’ ‘high in gluten’ or ‘contains gluten’. (12) All genetically modified food and substances used must be declared on the label. 13. PROHIBITED LABELLING. The label attached to a package or apparatus containing or enclosing any food or food additive shall not, unless permitted in a prescribed standard – (a) claim that the article is food or a food additive for specific dietary use; or (b) include the words “sugarless, sugar free” or any similar terms; or (c) include a nutritional claim unless that label also includes a nutrition information panel; or (d) claim any therapeutic or prophylactic action in respect of an ingredient of the food or food additive, nor use words implying such an effect or action; or (e) include any certificate of analysis or any statement that purports to be a certificate of analysis; or (f) make any claim as to the nutritional benefits of the food or food additive in comparison to human milk. 14. FORM AND MANNER OF LABELLING. (1) Subject to Subsection (2), information identified by this Regulation as a requirement for inclusion on a label shall be not less than 3mm unless specified. (2) The name and address of the vendor, manufacturer, packer or importer shall not be less than 1.5mm. (3) Each word, statement or design identified by this Regulation as a requirement for inclusion on a label must be contained, written or set out – (a) legibly and indelibly; and (b) conspicuously; and (c) in a colour contrasting to the background; and (d) in standard type; and (e) in a manner satisfying and standard prescribed under Section 14 of the Act. Food Sanitation Regulation2007 - 10 - 15. DATE MARKING. (1) For the purposes of Section 17 of the Act, and unless otherwise stated by standards established under Section 14 of the Act, the date marking to be included in a label on or attached to a package or container enclosing any food or food additive, shall be in such form as specified in this section. (2) The dates on a label on or attached to a package or container enclosing a very short life food or food additive shall be indicated in accordance with the following specification :- “USE BY” (here insert the date, expressed as day, month, year). (3) A label on or attached to a package or container enclosing a short life food or food additive shall be indicated in accordance with the following specifications :- (a) “BEST BEFORE” (here insert the date, expressed as month, year); or (b) “USE BY” (here insert the date, expressed as day, month, year). (4) The dates on a label on or attached to a package or container enclosing a longer life food or food additive shall be indicated in accordance with the following specification:- “BEST BEFORE” (here insert the date, expressed as month, year or as month and year). (5) All packaged products must have a lot identification include the date of manufacture in any code form. (6) Where only the month and year is stated, the Use By date shall be the end of the month specified. (7) Where the validity of the date marking of any food or a food additive is dependent upon conditions of storage, the storage requirements to achieve the expressed Use By date shall be included on the label. (8) A statement on a label in compliance with this Regulation shall be in lettering contrasting to the label background and of a character not smaller than 1.5mm. Where such statement is embossed not in a colour contrasting to the background, it shall be of a character not less than 3.5mm. (9) No other date marking system other than that specified in this Regulation shall appear on a label other than the manufacturer’s or packer’s code. (10) This section shall not apply to – (a) fresh fruit or vegetables in packages that do not obscure the nature and quantity of the food; and Food Sanitation Regulation2007 - 11 - (b) bread; and (c) food to be sold on the day of manufacture; and (d) food having minimum durable life of two years or more. (11) Further information on date marking and recommended shelf life of foods are as specified in NISIT Guide 3, “Guidelines for date marking of pre-packaged foods in Papua New Guinea”. (12) A person who stores, displays, uses for sale or sells any food or food additive that is past its Use By date is guilty of an offence. PART V. – INSPECTION AND ANALYSIS. 16. LABORATORIES FOR FOOD INSPECTION. The Minister may, by notice in the National Gazette, declare laboratories for food inspection with such room specifications and having such equipment, instruments, fittings and utilities as the Minister prescribes. The prescribed laboratory must be accredited by the PNG Laboratory Accreditation Scheme (PNGLAS) and/or recognized by PNGLAS under the Asia Pacific Laboratory Accreditation Cooperation (APLAC) and the International Laboratory Accreditation Cooperation (ILAC) Mutual Recognition Arrangements (MRA). 17. POWERS AND DUTIES OF INSPECTORS. (1) For the purpose of Section 20(2) of the Act, an inspector may enter and inspect premises in or upon which food or food additives for sale are manufactured, prepared, stored, displayed for sale, handled or sold in such frequently of inspection as prescribed in Schedule 6. (2) In the exercise of his powers under Subsection (1), an inspector may – (a) examine any relevant food safety records or books used for business and make copies of those records or books or any part of them and, for that purpose, may take away and retain, for such time as may be reasonably necessary, any such records or books or any part of them; and (b) make such investigations and inquiries, including the use of photographs, films or audio or visual recordings, as may be necessary to determine whether an offence has been committed in relation to the Act and this Regulation; and (c) conduct a priority classification system for food businesses in accordance with Schedule 7; and (d) compel manufacturers to comply with PNGS 1696 Food Safety Code on food safety programs; and (e) ensure implementation of the PNGS 1696 Food Safety Code schedule in accordance with Schedule 8. 18. SEIZURE, CONDEMNATION AND SAMPLING OF ARTICLES (1) For the purposes of Section 20 of the Act- (a) a Collection Certificate shall be in Form 1 of Schedule 10; and (b) a Certificate of Seizure or Condemnation shall be in Form 2 of Schedule 10; and Food Sanitation Regulation2007 - 12 - (c) an Authority Certificate shall be in Form 3 of Schedule 10. (2) Where an inspector seizes or condemns an article under Section 20(3) of the Act, the article shall be forfeited and destroyed or disposed of in such manner as the Local Medical Authority directs. 19. TENDER OF PAYMENT FOR SAMPLES. For the purposes of Section 21 of the Act, where an inspector is required to tender payment and payment is tendered for a sample of any food, food additive, apparatus or package demanded, selected, obtained or taken by the inspector, that payment is sufficient payment of tender regardless of whether or not the person selling, manufacturing, distributing or preparing the product, or the agent or servant of that person, accepts the payment. 20. COLLECTING SAMPLES. For the purposes of Section 22(2) of the Act, an inspector or an authorized person may – (a) take a sample in such manner as is appropriate where, in the opinion of the inspector, the division of the sample for analysis in accordance with Section 22(3) of the Act would render separate parts in any way unsuitable for accurate analysis; and (b) where no method for obtaining samples for microbiological examination is prescribed elsewhere, the inspector shall obtain the samples in accordance with procedures prescribed in the Australian Standard AS1766.4 or, where that standard does not prescribe a sampling procedure relevant to a specific article, the inspector shall obtain the sample aseptically and in accordance with any direction of the Minister. 21. LABELLING SAMPLE. (1) The label for a sample submitted for analysis shall be in Form 4 of Schedule 10 and shall be in quadruplicate with a common counterfoil. (2) Where the sample – (a) is divided in three parts, one copy of the label shall be pasted on each part while the remaining label is to be affixed to the request for analysis form; or (b) is obtained in accordance with Section 20, the inspector shall paste a copy of the label to each part, affix one copy of the label to the request for analysis and affix any remaining copy of the label to the prescribed label template. 22. SUBMITTING SAMPLES FOR ANALYSIS. A sample forwarded to an analyst under the Act shall – (a) be forwarded at the earliest opportunity; and (b) be labelled as prescribed in Section 21; and (c) be forwarded in such a manner as will, wherever possible, ensure the article’s physical, chemical and microbiological character is unchanged from the time of sampling; and (d) be forwarded for microbiological analysis in such a manner as to avoid a temperature difference between the temperature recorded by the Food Sanitation Regulation2007 - 13 - inspector at the time of the sample being obtained and the temperature recorded by the analyst at the time of receipt of not greater than 5 degrees Celsius; and (e) be accompanied by a request for analysis which shall be in Form 5 of Schedule 10. 23. ANALYSIS OF SAMPLES. An analyst to whom a sample is submitted by an inspector under Part V of the Act shall – (a) cause an analysis of the sample to be carried out; and (b) where a method of carrying out the analysis is prescribed elsewhere in this Regulation or any standard established under the Act, carry out the analysis in accordance with that method; and (c) where no method of analysis is prescribed elsewhere in this regulation or standards established under the Act, carry out the analysis in accordance with the most recent method prescribed by the Association of Official Analytical Chemists (AOAC), International Organization for Standardisation (ISO), Australian New Zealand Standard methods for Food Microbiology AS/NZS 1766 and Australian New Zealand Standard methods for Water Microbiology AS/NZS 4276; and (d) carry out that analysis in a laboratory that satisfies the requirements of Section 19 of the Act for designation as a laboratory for food inspection. 24. CERTIFICATE OF ANALYSIS. (1) A Certificate of analysis shall be in Form 6 of Schedule 10. (2) In addition to the requirements in Form 6 of Schedule 10, the certificate of analysis shall include the requirements of ISO/IEC 17025 for traceability and interpretation of results. (3) Where an analyst has completed a certificate of analysis, he shall forward it to - (a) the inspector who submitted the sample; or (b) any inspector or person who appears to be acting in place of or on behalf of that inspector. 25. NO LIABILITY AGAINST THE STATE, ETC., (1) No action lies against the State, an inspector or analyst in respect of any examination, inspection, analysis, forfeiture, destruction or condemnation of food items that have passed their Used By dates referred to under this Part. PART VI. – CLEANLINESS AND SANITATION. PNGS 1696 - PNG Food Safety Code section 7 “ Food safety practices and general requirements” shall apply to the following sections. Food Sanitation Regulation2007 - 14 - 26. CLEANLINESS AND SANITATION OF PREMISES, ETC., (1) A person who uses any premises to manufacture, store, process, prepare, display for sale or sell any food or food additive shall clean every fitting and apparatus in the premises with soap or detergent and portable water at a temperature of at least 45 degrees Celsius or, in locations not supplied with portable water, water that has been previously boiled. (2) A clean and sanitary premises shall not – (a) have surfaces covered with dust, grease or filth; or (b) have observable indications of vermin or animal presence; or (c) have unclean or unsanitary apparatus; or (d) be cluttered with materials that may harbour vermin. 27. CLEANLINESS AND SANITATION OF UTENSILS AND APPLIANCES. (1) A person in charge of any premises in which food is sold for consumption on the premises shall ensure that all eating and drinking utensils and all utensils used to serve food are cleaned – (a) after each use and before they are used again; and (b) by washing in sinks or tubs in portable water at a temperature of at least 45 degrees Celsius and by rinsing them at a temperature of at least 77 degrees Celsius or by using a dishwashing machine or, in the case of glasses only, by using a glass washing machine, or in locations not supplied with potable water, water that has been previously boiled. (2) Nothing in Subsection (1) requires – (a) a drinking utensil used to serve a hot beverage to a person and retained by that person, to be cleaned between each use; or (b) a utensil used for self-service food, to be cleaned after each use and before the service of the food is completed. (3) A person who – (a) is in possession of food for sale; or (b) is engaged in the manufacture, preparation, storage, packaging, processing, handling, carriage or delivery of food for sale, shall keep all food appliances used in the preparation and delivery of the food clean and free from dust, vermin, pests, insects, foul odours and other things that are likely to cause the condition of the food to deteriorate. (4) A person shall not use or cause to be used in a boiler for producing steam that contacts food during preparation or processing any boiler preservative that contains arsenic or antimony. 28. FOOD HYGIENE. (1) A person shall not prepare or process, display or sell food or a food additive for sale unless he is clean and wearing clean clothes. Food Sanitation Regulation2007 - 15 - (2) A person who handles food or food additive for sale shall clean his hands with potable or previously boiled water, hand cleaning preparation and a single use or non contact drying device – (a) when commencing or recommencing work; or (b) after using the lavatory; or (c) after handling a handkerchief or nasal tissue. (3) A person handling food or food additive for sale or any apparatus that is likely to contact food or food additive that is for sale shall not – (a) spit on or lick his fingers; or (b) use, smoke or chew betel nut or tobacco or any similar substance; or (c) urinate or defecate in or on the premises other than in properly supplied lavatories; or (d) handle with his fingers the surface of any apparatus that is likely to be a food contact surface, sticky food, unwrapped confectionery, bacon, ham, cooked meat, cooked fish, cooked poultry, cheese, fillings used on or in sandwiches or rolls or similar items or any other food that is to be consumed in the state in which it is sold with the exception of fresh whole fruit and vegetables; or (e) exhale into any bag for use in holding food or food additive; or (f) apply to his mouth food or food additive that is for sale or any apparatus used to prepare, label, pack or mark the food or a food additive; or (g) handle food or food additive that is for sale when wearing a medicated or absorbent bandage unless it is covered with a waterproof and clean covering; or (h) be suffering from an infectious disease; or (i) place any ticket, label or other article which is unclean or likely to contaminate food or food additive in such a manner that it comes into contact with the food or food additive; or (j) permit an animal into or onto a place where food or food additive that is for sale is held, handled or displayed, unless that animal is approved by the Department of Health for a particular purpose. (4) Where a food inspector determines during an inspection that a premises is unclean and unsanitary, he may, prior to taking any court proceedings under the Act, serve a notice on the proprietor of the premises requiring that the premises be put into a clean and sanitary condition as prescribed in the notice and to the satisfaction of the inspector, within a period of 24 hours after the service of the notice on the proprietor. (5) Where, after the expiration of the period specified in Subsection (4), the inspector is not satisfied that the state of the premises comply with the requirements of the notice, the Local Medical Authority shall, upon the advice of the food inspector, serve or cause to be served on the proprietor an order for temporary closure of the premises for a period of 72 hours after the service of the order. (6) An order for temporary closure under Subsection (5) is to take the form of an order that food shall not be sold, transported for sale (if the premises is a vehicle), prepared for sale, processed or handled for sale until the inspector has given the proprietor a certificate Food Sanitation Regulation2007 - 16 - of clearance certifying that the premises, at the time of inspection, is in a clean and sanitary condition. (7) A proprietor who does not comply with the order for temporary closure within 24 hours of being served the order is guilty of an offence. Penalty: A fine not exceeding K50.000.00 or imprisonment or both. (8) The proprietor of the premises may, at any time after being served with an order for temporary closure, deliver to the inspector of the Local Medical Authority, a request in writing for the inspector to re-inspect the premises. (9) Subject to Subsection (11), upon the receipt of a request under Subsection (8), the inspector shall re-inspect the premises and where, in his opinion, the premises comply with the requirements of Section 28 of the Act, the inspector shall forthwith advise the Local Medical Authority who shall immediately issue to the proprietor a certificate of clearance. (10) A certificate of clearance shall be in Form 7 of Schedule 10. (11) Where a written request is made under Subsection (8) and the inspector does not inspect the premises within 24 hours of the inspector or the Local Medical Authority receiving the request for re-inspection, a certificate of clearance may be regarded as having been issued to the proprietor under Subsection (9). (12) Where upon re-inspection in accordance with a request made under Section (8) or at the end of the 72 hours temporary closure, the inspector is of the opinion that the premises do not comply with the requirements of Section 28 of the Act, the inspector shall immediately initiate court proceeding against the proprietor in accordance with the Act and this Regulation. (13) Where court proceedings are initiated against the proprietor in accordance with Subsection (12), a notice of temporary closure issued under Subsection (5) shall, subject to any court order, remain in force against the proprietor in respect of the premises the subject of the court proceedings until a certificate of clearance is issued in accordance with Subsection (9). 29. IMPORTED FOOD, FOOD ADDITIVE, PACKAGE AND APPARATUS. (1) A person intending to import any food, food additive, package, or any apparatus for use with food or food additive that is for sale shall notify the Minister of his intention to import. (2) A notice of intention to import shall - (a) be in a Form 8 of Schedule 10; and (b) be delivered at least 48 hours before arrival in the country. (3) Upon receipt of a notice of intention to import under Subsection (2), the Minister shall notify the relevant food inspector within 24 hours. The food inspector shall review relevant shipping and customs documents as well as any export certifications Food Sanitation Regulation2007 - 17 - provided by competent authorities and determine the extent of inspection and sampling required. (4) Where the food inspector is required to collect a sample for further inspection or analysis, he shall complete a collection report. A collection report shall – (a) be in Form 9 of Schedule 10; and (b) be sealed, labelled and delivered to the analyst as prescribed under this Regulation. (5) The analyst shall cause the sample to be analysed and shall advice the food inspector of the result of analysis as prescribed under this Regulation. (6) Where, as a result of document review, inspection or analysis of an article for import, the food inspector is of the opinion that the article satisfies the requirements of the Act and this Regulation, he shall issue an import permit. An import permit shall be in Form 10 of Schedule 10. (7) Where the food inspector is of the opinion that an article for import does not meet the requirements of the Act or this Regulation, he – (a) may reject any or all the lots in that article found deficient; and (b) shall mark “REJECTED” the relevant invoice and manifest in respect of that article and shall issue a notice of rejection of article for import. (8) A notice of rejection of article for import issued under Subsection (7) shall be – (a) in Form 11 of Schedule 10; and (b) delivered to the customs Officer and the importer. (9) Where a lot is rejected under Subsection (7)(a) for the reason only that the lot fails to satisfy labelling requirements under the Act and this Regulation, and the food inspector considers it practicable that the items in that lot may be re-labelled before their condition may deteriorate, the importer may – (a) on the direction of the food inspector, re-label the items in accordance with the requirements of the Act and this Regulation within such period of time as determined by the food inspector; and (b) where the importer complies with the directions of the food inspector under paragraph (a), the food inspector shall issue an import permit to the importer in respect of that lot. (10) Where the importer does not comply with the directions of the food inspector under Subsection (9), the food inspector may direct the importer to export the items within such period of time as determined by the food inspector. (11) Where an importer fails to satisfy the requirements of this section, the articles being dealt with under this section shall be forfeited and disposed of as the Local Medical Authority may direct. (12) Where an inspector or analyst is required to perform his duties under this section or where his services are made available outside his normal working hours or on Food Sanitation Regulation2007 - 18 - public holiday or where he is required to proceed on duty away from his ordinary working station, the importer shall meet all transport, travelling and other reasonable expenses incurred by the inspector or analyst. 30. FOOD – BORNE DISEASES. (1) Where a medical practitioner or allied health worker becomes aware or diagnoses a possible case or cases of food borne disease (including both poisoning and intoxication) he shall, within 24 hours of his becoming aware or diagnosing the disease, notify the Local Medical Authority. Such notification may initially be verbal but in any case shall be confirmed in writing. A notice of food borne disease shall be in Form 12 Schedule 10. (2) Where a medical practitioner or allied health worker detects any clustering of diarrhoeal disease at an incidence rate above that considered normal for a given population for which no other casual factor can be established and which is likely to cause a potential outbreak of food borne disease, the medical practitioner or allied health worker shall make a report to the Local Medical Authority within 24 hours of such detection. A notice of potential outbreak of food borne disease shall be in Form 12 of Schedule 10. (3) The Local Medical Authority shall cause an investigation to be made in respect of all notifications under Subsections (1) and (2) within 24 hours of receipt of such notice. The investigation so instigated shall examine all relevant matters as specified in Form 12 of Schedule 10. (4) The Local Medical Authority shall communicate any notification under Subsections (1) and (2) to the Department of Health within 72 hours of receipt of such notice. (5) Medical practitioners must follow procedures specified in the Public Health Manual of Papua New Guinea”. PART VII. - INSTALLATION OF PREMISES. 31. CONSTRUCTION OF PREMISES FOR FOOD, ETC., (1) A person shall not manufacture, store, pack, process, prepare, handle, display for sale or sell any food or food additive in any premises if the premises do not comply with the requirements prescribed in section 8 (food premises and equipment) of PNGS 1696 – PNG Food Safety Code and he has complied with the provisions of Part IX. (2) This section shall apply to premises – (a) other than those premises in or on which the only food or food additives stored, displayed for sale or sold are unopened, canned articles, sealed bottled beverages, sealed bottled food or food packed by the manufacturer and which have not subsequently been opened; and (b) other than those premises designated as a place of market as defined by the Local Medical Authority. (3) Any premises in which food or food additive that is for sale, is manufactured, stored, processed, prepared, handled, displayed for sale or sold shall be constructed so as – Food Sanitation Regulation2007 - 19 - (a) to protect the food or food additive, package or apparatus on the premises from contamination by persons, dust, vermin, animals, pests, fumes and foul odours; and (b) the food or food additive stored for sale or displayed for sale shall not be stored on surfaces or shelves less then 75cm above the floor of the premises; and (c) to permit the premises to be easily cleaned; and (d) the walls, ceilings and floors are of a rigid material that can easily be cleansed of water, insects and other matters likely to contaminate the food or food additive; and (e) the floor onto which liquids are discharged shall be made of impervious materials, shall have coping at the intersection with wall and shall have surfaces that are graded to floor trapped waste outlets connected to a drainage system. (4) Any premises to which this section applies shall have adequate lighting, ventilation and space so as to permit the conducting of business in a hygienic environment and so that customers may examine the food or food additive for sale with a reasonable degree of ease. (5) The part of any premises to which this section applies which is used for storage, preparation, handling, displaying for sale or selling a food or food additive shall not be used for domestic purposes. (6) Any food or food additive contact surface shall be properly constructed of a rigid, smooth faced, impervious material and shall be kept clean and sanitary and in good repair. (7) Any premises to which this section applies shall have proper toilet facilities for customers and shall be connected to an appropriate wastewater disposal system. (8) In the case of a vehicle used in the handling, preparing, displaying for sale or selling of food or food additives, the vehicle shall be provided with a holding tank of a capacity that holds all the waste-water from the vehicle. (9) The part of any premises to which this section applies in or on which food or food additives for sale are stored, processed, prepared, handled, displayed for sale or sold shall be separated from a lavatory washroom or a change room. In the case of vehicles, the part of the vehicle used for storing, preparing, handling, displaying for sale or selling food or food additives shall be separated from the driver and passenger compartments of the vehicle. (10) Any premises to which this section applies shall have wash-basins for hand washing in or convenient to places such as lavatories. Such washbasins shall be provided with a supply of portable water, connected to an appropriate drainage system and kept clean and sanitary and in good repair. (11) Premises used for the sale of fresh meat, fish, shellfish, crustaceans and poultry, shall be constructed so as to protect food or food additives, packaging and apparatus on the premises from contamination by pests and vermin. Food Sanitation Regulation2007 - 20 - (12) The part of any premises to which this applies in or on which food or food additives for sale are stored, processed, prepared, handled, displayed for sale or sold, shall not hold any bedding or clothing or be used as a sleeping place. (13) Any premises to which this section applies shall have apparatus washing facilities. Such facilities shall comprise a double bowl sink provided with a supply of potable water, which must be able to supply potable water at a temperature of at least 77 degrees Celsius to at least one compartment. (14) Implementation schedule is according to Schedule 8. 32. PREMISES WHERE EATING AND DRINKING UTENSILS ARE USED BY CUSTOMERS. (1) Any premises in which eating or drinking utensils or other utensils are used by customers may, in addition to all other requirements of this regulation, be provided with a dish washing machine and, where glasses are used, a glass washing machine. (2) Where a dish washing machine is used, it shall be connected to a potable water supply and shall be designed and equipped to automatically provide a wash cycle of at least sixty seconds and a rinse cycle of at least ten seconds. (3) Except where a dish washing machine uses an approved sanitiser, it shall be fitted with separate thermometers that indicate the temperature of the water in the wash tank and the rinse tank, and that are legible to the operator. (4) During operation, the thermometers prescribed in Subsection (3) shall indicate a temperature of at least 66 degrees Celsius in the wash tank and 82 degrees Celsius in the rinse tank for an adequate cycle. (5) The temperature of rinse water measured at the outlet of the rinse spray assembly shall be at least 77 degrees Celsius. 33. CONSTRUCTION OF DESIGNATED PREMISES AND MARKETS. (1) This section shall apply to any premises designated as a place of market as defined by the Local medical authority, and any premises in or on which the only food or food additives stored, displayed for sale or sold are unopened, canned articles, sealed bottled beverages, sealed bottled foods, food packed by the manufacturers and which have not subsequently been opened. (2) Any premises in which food or a food additive for sale is stored, prepared, handled, displayed for sale or sold shall be constructed so as to protect food or food additives, packaging and apparatus on the premises from contamination by animals and shall be located so as to minimise the likelihood of dust and fumes likely to be taken up by the food or food additive, packaging or apparatus. (3) Any premises to which this section applies shall be constructed so as to permit the premises to be easily cleaned. Food Sanitation Regulation2007 - 21 - (4) Waste from the premises to which this section applies shall be disposed of hygienically and shall not be held on or near the premises unless contained in a sealed leak proof container stored on the premises for not more than one (1) day. Wherever possible, the premises shall be connected to or adjacent to an appropriate waste disposal system. (5) The part of any premises to which this section applies in or on which food or food additives for sale are stored, processed, prepared, handled, displayed for sale or sold shall be separate from any section where live animals, birds or poultry are permitted or from any lavatory or location used for defecation and urination and from any area for the sale of or use of tobacco and betel nut. (6) Any premises to which this section applies shall have adequate facilities for hand washing in or convenient to the premises. Such facilities shall include potable water or where potable water is not available, previously boiled water, and must be kept clean and sanitary and in good repair. (7) The part of any premises to which this section applies in or on which food or food additives for sale are stored, processed, prepared, handled, displayed for sale or sold shall not hold bedding or clothing. (8) Any premises to which this section applies shall have apparatus washing facilities and potable water or previously boiled water. (9) Any premises to which this section applies shall have adequate lighting, ventilation and space so as to permit the conducting of business in a hygienic environment and so that customers may examine the food or food additive for sale with a reasonable degree of ease. (10) The part of any premises to which this section applies, and which is used for storage, preparation, handling, displaying for sale or selling food or food additives shall not be for domestic purposes. (11) Premises used for sale of fresh meat, fish, shellfish, crustaceans and poultry, shall be constructed so as to protect food or food additives, packaging and apparatus on the premises from contamination by pests and vermin. PART VIII. – REFRIGERATED AND FROZEN FOODS. 34. TRANSPORT AND DELIVERY OF REFRIGERATED OR FROZEN FOODS. (1) A person shall not transport raw or pasteurised milk, dairy products, meat, meat products, poultry products, fish, shellfish or other seafood, other than dried and canned products, unless - (a) the means of transport is capable of holding the food at a temperature of less than 5 degrees Celsius; and (b) the means of transport has a means of separating different food items from each other and from any other food being transported. (2) A vessel, conveyance or vehicle used for the transport of refrigerated or frozen foods shall not be used to transport human cadavers or bodies of animals not slaughtered in an approved manner at any time that food is also being transported. Food Sanitation Regulation2007 - 22 - (3) A person shall not deliver meat to a butcher’s shop unless that person is clean and is wearing clean overalls that are made of washable material. PART IX. – LICENCES. 35. PRESCRIBED BUSINESSES. For the purposes of this Part, a “prescribed business” means a business that – (a) is involved in the manufacture, processing, preparation, storage, importing, handling, displaying for sale or selling food and food additives; and (b) complies with the requirements of Part VII. 36. APPLICABLE FOR LICENCE. An application for a licence or licence renewal to carry on a prescribed business shall be in Form 13 of Schedule 10. 37. FORM OF LICENCE. (1) A licence to carry on a prescribed business shall be in Form 14 of Schedule 10. (2) A licence issued to a prescribed business under this section shall specify the category prescribed for that particular business in accordance with Schedule 7. 38. LICENCE FEES. The fee for a licence or licence renewal issued under this Part shall be in accordance with the relevant Papua New Guinea national laws and Local Authority laws. PART X. – MISCELLANEOUS. 39. MEAT, POULTRY AND FISH NOT FOR HUMAN CONSUMPTION. A person shall not keep in premises used to store, handle or display meat, poultry or fish for sale for human consumption other meat, poultry or fish not generally used as food for human consumption. 40. BUTCHER’S SHOPS. (1) A person shall not use a butcher’s shop for – (a) domestic purposes; or (b) the purposes of storing, preparing or packaging any butcher’s meat or pre-packed meat that is diseased or that is derived from an animal that has died otherwise than by approved slaughter; or (c) food prepared in sealed containers. (2) A butcher’s shop shall be constructed and have fittings such that pests and vermin are prevented from entering and such that there is adequate storage to ensure the temperature of meat is controlled appropriately: Chilling storage less than or equal to 5 degrees Celsius; Frozen storage less than or equal to minus 18 degrees Celsius. Food Sanitation Regulation2007 - 23 - 41. ALCOHOLIC BEVERAGES. (1) A person shall not sell waste alcoholic drinks. (2) Any waste alcohol shall be coloured violet with methyl violet or have a milky appearance as a consequence of adding an emulsifying oil immediately that it is dispensed or collected. (3) A person shall not place waste alcohol into any vessel, tray, bucket or container unless he has attached proper indicators or labels to indicate the presence of the waste alcohol. 42. STORAGE OF PERISHABLE FOODS. (1) Food that includes or consists of cooked rice, pasteurized milk, dairy products, meat, meat products, poultry, poultry products, fish, shellfish or other seafood, other than dried and canned products shall - (a) where it is to be kept hot, be stored at a temperature of 60 degrees Celsius not more than 1 hour after it is prepared; or (b) where it is not to be kept hot, be stored at a temperature of below 5 degrees Celsius no more than 4 hours after it is prepared. (2) A person shall not sell food prescribed in Subsection (1) – (a) if the temperature of the food is below 60 degrees Celsius in the case of food that is to be kept hot; or (b) if the temperature of the food is above 5 degrees Celsius in the case of food that is not to be kept hot. (3) A person shall not display fresh meat, fish, shellfish or poultry for sale unless it is held in a cooling unit capable of holding the food at a temperature prescribed in Subsection (2) or unless it is placed on and partially covered by ice such that the temperature of the food is less than 5 degrees Celsius. (4) A person shall not import or sell, for the purposes of displaying meat, fish, shellfish or poultry, a temperature controlled display unit that does not, when used under reasonable conditions, permit the food to achieve the temperature prescribed in Subsection (2). (5) person shall not use water in any contact with meat, fish, shellfish or poultry unless the water is portable water or, where there is no potable water, previously boiled water. 43. ICE. (1) A person shall not sell for human consumption or for use in contact with food for sale, ice unless the water from which the ice is produced is potable water or, where there is no potable water, previously boiled water. (2) A person shall not sell for human consumption, ice that has been used to keep food cold. Food Sanitation Regulation2007 - 24 - (3) A person handling ice for human consumption or for contact with food shall not - (a) slide the ice over the surface to which animals have access; or (b) handle the ice with bare hands; or (c) place a foot on, or stand on the ice. 44. OPEN PACKAGES. (1) A person shall not open or sell unwrapped food where the food is to be exposed for sale in a sealed or closed form. (2) A person shall not sell for human consumption food that has been rejected by a purchaser or returned after being unwrapped or opened. (3) A person shall not sell food that has been previously served to another person. PART XI. – OFFENCES AND PERNALTIES. 45. GENERAL PENALTY. (1) A person who is guilty of an offence against this Regulation for which no penalty is provided is liable to a fine not exceeding K10, 000.00 or imprisonment or both. (2) Irrespective of these penalties, the courts may impose higher penalties depending on the severity of the offence. Default Penalty: A fine not exceeding K5000.00 or imprisonment or both. Food Sanitation Regulation2007 - 25 - SCHEDULES. SCHEDULE 1. Reg. Sec 4(2)(a) ( I). MAXIMUM MICROBIAL LOADS PERMITTED. 1. Interpretation In this Schedule – “n” means the minimum number of sample units which must be examined from a lot as specified in Column 3 of the Schedule; “c” means the maximum allowable number of defective sample units as specified in Column 4 of the Schedule; “m” means the acceptable microbiological level in a sample unit as specified in Column 5 of the Schedule; “M” means the level specified in Column 6 of the Schedule, when exceeded in one or more samples would cause the lot to be rejected; “defective sample” unit means a sample unit in which a micro-organism is detected in a sample unit of a food at a level greater than m; “food” means a food product listed in Column 1 of the Schedule; “micro-organism” means a microbiological agent listed in Column 2 of the Schedule; “SPC” means standard plate count at 30oC with an incubation time of 72 hours. 2. Application. (1) The foods listed in column 1 of the Table in this Schedule must, subject to sub-clause (2) and sub-clause (3), comply with the microbiological limits set in relation to that food in the Schedule. (2) The Standard Plate Count (SPC) in powdered infant formula with added lactic acid producing cultures must not exceed the microbiological limits set in the Schedule, prior to the addition of the lactic acid cultures to the food. (3) Unpasteurised milk, which is not for sale, is not required to comply with the microbiological limits set in this Schedule. 3. Sampling of food for microbiological analysis. (1) At the point of sampling, a lot of a food must have taken from it, n sample units as specified in Column 3 of the Schedule, unless specified otherwise in this Schedule. (2) An authorized officer who takes or otherwise obtains a sample of food the purpose of submitting it for microbiological analysis – (a) shall not divide that sample into separate parts; and (b) where the sample consists of one or more than one sealed package of a kind ordinarily sold by retail, must submit for such analysis that Food Sanitation Regulation2007 - 26 - sample in that package or those packages in an unopened and intact condition. (3) Where an authorized officer takes or otherwise obtains a sample of food from a complaint, the results of an analysis on such food are not invalid for reasons that fewer sample units than prescribed have been analysed or that sample unit analysed is smaller than prescribed. 4. Prescribed methods of analysis. (1) Subject to sub-clause (2), the Australian methods for Food Microbiology AS/NZS 1766, must be used to determine whether a food has exceeded the maximum permissible levels of the food borne micro-organisms specified in relation to that food in the Schedule. (2) The Australia/New Zealand Standard Methods for Water Microbiology 4276 must be used for packaged water, packaged ice and mineral water. 5. Microbiological Limits in food. A lot of a food fails to comply with this Regulation if the – (a) number of defective sample units is greater than c; or (b) level of a micro-organism in a food in any one of the sample units exceeds M. Table Column 1 Column 2 Column 3 Column 4 Column 5 Column 6 Food Micro-organism n c m M Butter made from unpasteurised milk and/or unpasteurised products Campylobacter/25g Coagulase-positive staphylococci/g Coliforms/g Escherichia coli/g Listeria monocytogenes/25g Salmonella/25g SPC/g 5 5 5 5 5 5 5 0 1 1 1 0 0 0 0 10 10 3 0 0 5x105 - 102 102 9 - - - All cheese Escherichia coli/g 5 1 10 102 Food Sanitation Regulation2007 - 27 - Column 1 Column 2 Column 3 Column 4 Column 5 Column 6 Food Micro-organism n c m M All raw milk cheese (cheese made from milk not pasteurized or Listeria monocytogenes/25g Salmonella/25g 5 5 0 0 0 0 - - Raw milk unripened cheeses (moisture content >50% with pH > 5.0 Campylobacter/25g 5 0 0 - Unpasteurised milk Campylobacter Coliforms/ml Escherichia coli/ml Listeria monocytogenes/25ml Salmonella/25ml SPC /ml 5 5 5 5 5 5 0 1 1 0 0 1 0 102 3 0 0 2.5 x 104 - 103 9 - - 2.5 x 105 Dried milk Salmonella/25g 5 0 0 - Packaged cooked cured, salted meat Coagulase positive staphylococci/g Listeria monocytogenes/25g Salmonella/25g 5 5 5 1 0 0 102 0 0 103 - - Packaged heat treated meat paste and packaged heat treated paté Listeria monocytogenes/25g Salmonella/25g 5 5 0 0 0 0 - - Fermented, comminuted meat which has not been cooked Coagulase positive staphylococci/g Escherichia coli/g Salmonella/25g 5 5 5 1 1 1 103 0 0 104 - - Food Sanitation Regulation2007 - 28 - Column 1 Column 2 Column 3 Column 4 Column 5 Column 6 Food Micro-organism n c m M SPC/g 5 2 102 105 Raw crustacean Coagulase positive staphylococci/g Salmonella/25g 5 5 2 0 102 0 103 - SPC/g 5 2 105 106 Ready to eat processed finfish, other than fully retorted finfish Listeria monocytogenes/g 5 1 0 102 Molluscs, other than scallops Escherichia coli/g 5 1 2.3 7 Molluscs, that have undergone processing other than depuration Listeria monocytogenes/25g 5 0 0 - Cereal based foods for infants Coliforms/g Salmonella/25g 5 10 2 0 <3 0 20 - Powdered infant formula Bacillus cereus/g Coagulase-positive staphylococci/g Coliforms/g Salmonella/25g SPC/g 5 5 5 10 5 2 1 2 0 2 10 0 3 0 103 102 10 10 - 104 Powdered infant formula with added lactic acid producing cultures Bacillus cereus/g Coagulase-positive staphylococci/g Coliforms/g Salmonella/25g 5 5 5 10 2 1 2 0 10 0 3 0 102 10 10 - SPC/25g 5 2 103 104 Food Sanitation Regulation2007 - 29 - Column 1 Column 2 Column 3 Column 4 Column 5 Column 6 Food Micro-organism n c m M Dried, chipped, desiccated coconut Salmonella/25g 10 0 0 - Cocoa powder Salmonella/25g 5 0 0 - Cultured seeds and grains (bean sprouts, alfalfa etc) Salmonella/25g 5 0 0 - Pasteurised egg products Salmonella/25g 5 0 0 - Mineral water Escherichia coli/100ml 5 0 0 - Packaged water Escherichia coli/100ml 5 0 0 - Packaged ice Escherichia coli/100ml 5 0 0 - Food Sanitation Regulation2007 - 30 - S C H E D U L E 2 Reg. Sec. 4(3) PERMITTED FOOD ADDITIVES. 1. GENERAL PROHIBITION ON THE USE OF ADDITIVES. The addition of an additive to an article of food, except as specifically permitted herein, is prohibited. 2. ADDITIVES OTHER THAN VITAMINS, MINERALS AND PROCESSING AIDS. (1) The additives listed by name or number in Schedules 2A, 2B, 2C, and 2D may be added to a food or class of food to perform technological functions in schedule 2E provided that: (a) the use complies with any restrictions on use listed in Schedule 2A; and (b) the proportion of the additive does not exceed the maximum level necessary to achieve one or more technological functions under conditions of Good Manufacturing Practice (GMP). (2) Requirements for use of intense sweeteners Save where otherwise expressly stated in Schedule 2A and not withstanding any specific level specified any where in Schedule 2, intense sweeteners may only be added to food in an amount necessary to replace the sweetness normally provided by sugars or as a flavour enhancer. (3) Maximum permitted levels of additives (a) where a maximum level for an additive in a food is prescribed, unless otherwise stated, the level refers to the maximum amount which may be present in the food as sold or, where there are directions for preparation, when prepared for consumption according to label directions. (b) for the purpose of this Schedule – Annatto and annatto extract shall be calculated as bixin. Benzoic acid and its salts shall be calculated as cyclohexyl-sulphamic acid; Cyclamate and its salts shall be calculated as propionic acid Saccharin and its calcium and sodium salts shall be calculated as saccharin; Sorbic acid and its salts shall be calculated as sorbic acid Sulphur dioxide, sulphites including bisulphites and metabisulphites shall be calculated as sulphur dioxide. Food Sanitation Regulation2007 - 31 - (4) Additives performing the same function (a) Where two or more additives may be added to a food for the purpose of achieving the same technological function, those additives may be used singly or in combination; (b) Where two or more additives are used in combination to achieve the same technological function, the sum of the fractions obtained by dividing the amount of each food additive used by the maximum amount permitted for that food additive must not exceed 1. Example: A food can have a maximum amount of 40mg/kg of preservative X or 20 mg/kg of preservative Y. Some of the permitted combinations of the two preservatives are: Preservative X Fraction for Preservative Preservative Y Fraction for Preservative Sum of Fractions 40mg/kg 1 Nil 0 1 30mg/kg 0.75 5mg/kg 0.25 1 20mg/kg 0.5 10mg/kg 0.5 1 10mg/kg 0.25 15mg/kg 0.75 1 Nil 0 20mg/kg 1 1 (5). Carry-over of additives Other than by direct addition, an additive may be present in any food as a result of carry-over from an ingredient, provided that the level of the additive in the final food is no greater than would be introduced by the use of the ingredient under proper technological conditions and good manufacturing practice. (6). Food for use in the preparation of another food A food intended for use in the preparation of another food may contain any or all, of the additive in a quantity permitted in the final food. (7). Colours and their aluminium and calcium lakes A reference to a colour listed in Schedule 2A, Schedule 2C and Schedule 2D includes a reference to the aluminium and calcium lakes prepared from that colour. (8). Permitted flavouring substances Permitted flavouring substances, for the purpose of Schedule 2, are those flavouring substances which are either – Food Sanitation Regulation2007 - 32 - (a) Listed in at least one of the following publications – (i) Food Technology, A publication of the Institute of Food Technologists, Generally Recognised as Safe (GRAS) lists of flavouring and Extract Manufacturers’ Association of the United States from 1960 to June 2000; or (ii) Flavour Substances and Natural Sources of Flavourings, 4th Edition, Volume 1, Chemically-defined flavouring substances, Council of Europe, 1992, or (iii) United States Code of Federal Regulations, 1996, 21 CFR part 172.515; or (b) a substance that is a single chemical entity obtained by physical, microbiological, enzymatic, synthetic or chemical processes, from material of vegetable or animal origin either raw or after processing by traditional preparation process including drying, roasting, and fermentation. 3. VITAMINS AND MINERALS. This section regulates the addition of vitamins and minerals to foods, and the claims which can be made about the vitamin and mineral content of foods other than, certain claims permitted elsewhere in the Regulation and related standards. (1) Interpretation Claimable food - means a food which consists of at least 90% by weight of - (a) (i) primary foods; or (ii) foods listed in the Table3A; or (b) (1) a mixture of primary foods; and /or (ii) water; and/or; (iii) foods listed in the Table 3A excluding butter, cream and cream products, edible oils, edible oil spreads and margarine. ESADDI - means for a vitamin or mineral in Column 1 of Table 3B, the Estimated Safe and Adequate Daily Dietary Intake, specified for that vitamin or mineral Primary food - means fruit, vegetables, grains, legumes, meat, milk, eggs. nuts, seeds and fish. Reference quantity means: (a) In relation to a food specified in Table 3A, either the quantity specified in that Table for that food or, in relation to a food which requires dilution or reconstitution according to directions, the quantity of the food which when diluted or reconstituted produces the quantity specified in column 2 of the Table; or (b) In relation to all other claimable foods, either a normal serving or, in relation to a food which requires dilution, reconstitution, draining or preparation according to direction, the quantity of the food which when diluted, reconstituted, drained or prepared produces a normal serve. Food Sanitation Regulation2007 - 33 - (2) Prohibition on adding vitamins and minerals to food A vitamin or mineral must not be added to a food unless the – (a) addition of that vitamin or mineral is specifically permitted in this Regulation and related standards; and (b) vitamin or mineral is in a permitted form specified in Table 3B. (3) Permitted addition of vitamins and minerals to food A vitamin or mineral specified in column 3 of Table 3A may be added to a food specified in column 1 in relation to that vitamin or mineral, provided that the total of the naturally occurring and added quantity of that vitamin or mineral present in a reference quantity of the food, does not exceed the quantity specified in column 5 in relation to that vitamin or mineral. Table 3A Column 1 Column 2 Column 3 Column 4 Column 5 Food Reference Quantity Vitamins & Minerals that may be added Maximum claim per reference quantity (proportion RDI) Maximum permitted quantity of vitamin or mineral per reference quantity Biscuits containing not more than 200g/kg fat and not more than 50g/kg sugar 35g Thiamine Riboflavin Niacin Vitamin B6 Vitamin E Folate Iron Magnesium Zinc 0.55 mg (50%) 0.43mg (25%) 2.5mg (25%) 0.4mg (25%) 2.5mg (25%) 100Pg (50%) 3.0mg (25%) 80mg (25%) 1.8mg (15%) Cereal flours 35g Thiamine Riboflavin Niacin Vitamin B6 Vitamin E Folate Iron Magnesium Zinc 0.55 mg (50%) 0.43mg (25%) 2.5mg (25%) 0.4mg (25%) 2.5mg (25%) 100Pg (50%) 3.0mg (25%) 80mg (25%) 1.8mg (15%) Food Sanitation Regulation2007 - 34 - Column 1 Column 2 Column 3 Column 4 Column 5 Food Reference Quantity Vitamins & Minerals that may be added Maximum claim per reference quantity (proportion RDI) Maximum permitted quantity of vitamin or mineral per reference quantity DAIRY PRODUCTS Dried milks 200ml Vitamin A Riboflavin Vitamin D Calcium 110ug (15%) 0.4mg (25%) 2.5Pg (25%) 400mg (50%) 125Pg 3.0Pg Modified milks and skim milk 200ml Vitamin A Vitamin D Calcium 110Pg (15%) 1.0Pg (10%) 400mg (50%) 125Pg 1.6Pg Cheese and cheese products 25g Vitamin A Calcium Phosphorus Vitamin D 110Pg (15%) 200mg (25%) 150mg (15%) 1.0Pg (10%) 125Pg 1.6Pg Yoghurts (with or without other food) 150g Vitamin A Vitamin D Calcium 110Pg (15%) 1.0Pg (10%) 320mg (40%) 125Pg 1.6Pg Butter 10g Vitamin A Vitamin D 110Pg (15%) 1.0Pg (10%) 125Pg 1.6Pg EDIBLE OILS AND SPREADS Edible oil spreads and margarine: Containing no more than 18% total saturated fatty acids and trans fatty acids 10g Vitamin A Vitamin D Vitamin E 110Pg (15%) 1.0Pg (10%) 3.5mg 125Pg 1.6Pg Food Sanitation Regulation2007 - 35 - Column 1 Column 2 Column 3 Column 4 Column 5 Food Reference Quantity Vitamins & Minerals that may be added Maximum claim per reference quantity (proportion RDI) Maximum permitted quantity of vitamin or mineral per reference quantity EXTRACTS Extracts of meat, vegetables or yeast (including modified yeast and foods containing no less than 800g/kg of extracts of meat, vegetables or yeast (including modified yeast) 5g Thiamine Riboflavin Niacin Vitamin B6 Vitamin B12 Folate Iron 0.55 mg (50%) 0.43mg (25%) 2.5mg (25%) 0.4mg (25%) 0.5μg (25%) 100Pg (50%) 1.8mg (15%) Vegetable juice 200ml Vitamin C Carotene forms of Vitamin A Folate 60mg (1.5 times) 200Pg (25%) 100Pg (25%) Fruit drinks containing at least 250ml/L of juice, puree of comminution of the fruit; fruit drink concentrate which contains in reference quantity at least 250ml/L of the juice, puree or comminution of the fruit. 200ml Folate Vitamin C Carotene forms of Vitamin A Refer to clause 8 Refer clause 8 Refer to clause 8 Fruit cordial, fruit cordial base 200ml Vitamin C Refer to clause 8 ANALOGUES DERIVED FROM LEGUMES Food Sanitation Regulation2007 - 36 - Column 1 Column 2 Column 3 Column 4 Column 5 Food Reference Quantity Vitamins & Minerals that may be added Maximum claim per reference quantity (proportion RDI) Maximum permitted quantity of vitamin or mineral per reference quantity Analogues of ice cream containing no less than 3.1% m/m protein derived from legumes 75g Vitamin A Riboflavin Vitamin B12 Calcium Phosphorus 110Pg (15%) 0.26mg (15%) 0.2Pg (110%) 200mg (25%) no claim permitted 125Pg 80mg Analogues of cheese containing no less than 15% m/m protein derived from legumes 25g Vitamin A Riboflavin Vitamin B12 Vitamin D Calcium Phosphorus Zinc Iodine 110Pg (15%) 0.17mg (10%) 0.3Pg (15%) 1.0Pg (10%) 200mg (25%) 150mg (15%) no claim permitted no claim permitted 125Pg 1.6Pg 1.0mg 10Pg * Note: (1) White rice must contain not less than the following vitamins and minerals: Thiamin - 0.5mg/100g Niacin - 6mg/100g Iron - 3mg/100g (2) Salt must be iodised with potassium iodate at the following levels: Salt other than table salt - not less than 50mg/kg and iodine content not less than 30mg/Kg. Table Salt - not less than 70mg/kg and the iodine content not less than 40mg/kg. (4) Restrictions on claims in relation to vitamin and mineral content of food A claim must not be made in relation to a food - (a) that a vitamin or mineral is present in the food unless the claim is permitted in this Regulation and related standards; or (b) comparing, whether expressed or implied, the vitamin or mineral content of the food with that of any other food except where expressly permitted in this Regulation and related standards; or Food Sanitation Regulation2007 - 37 - (c) that a vitamin or mineral is present in the food if such a claim is prohibited elsewhere in this Regulation and related standards. (5) Claims in relation to the vitamin and mineral content of foods listed in Table 3A A claim must not be made that a food listed in column 1 of Table 3A to which a vitamin or mineral has been added, contains in a reference quantity of the food, that vitamin or mineral, both added and naturally present, in greater proportion than that specified in column 4. (6) Claims in relation to the vitamin and mineral content of food A claim may be made in relation to the presence of a vitamin or mineral in a food if – (a) the claim is specifically permitted elsewhere in the Regulation and related standard; or (b) (i) the vitamin or mineral is listed in Column 1 of Table 3B; and (ii) the food is a claimable food; and (iii) a reference quantity of the food contains at least 10% of the RDI or ESADDI, for that vitamin or mineral. (7) Claims that a food is a good source of a vitamin or mineral A claim to the effect that a food is a good source of a vitamin or mineral may be made if a reference quantity of the food contains no less than 25% of the RDI or ESADDI for that vitamin or mineral. (8) Calculation of maximum quantity of a vitamin or mineral which may be claimed in a reference quantity of a claimable food (a) Where a claimable food contains more than one ingredient, the maximum claim permitted in relation to a vitamin or mineral present in a reference quantity of the claimable food, is calculated by adding together the quantity calculated for each ingredient in accordance with the formula set out in Subsection (8b), rounded to the nearest multiple of 5. (b) In this subsection - “A” means the quantity of a vitamin or mineral permitted to be claimed in relation to each ingredient calculated in accordance with the formula. “B” means, whichever is the lesser of the - (i) quantity of the vitamin or mineral present in a reference quantity of the ingredient; or (ii) maximum permitted claim for the vitamin or mineral in a reference quantity of the ingredient. “C” means the proportion of the ingredient in the food. “D” means the reference quantity of the claimable food. “E” means the reference quantity of the ingredient Food Sanitation Regulation2007 - 38 - Formula: A = B x C x D/E (rounded to the nearest multiple of 5) EXAMPLE CALCULATION Vitamin C claim for an apple and blackcurrant fruit drink (42% juice, apple 40%, blackcurrant 2%) in a quantity of 200 ml: (a) Apple juice: 120 mg (maximum claim) x 40/100 (proportion of juice in final product = 48mg) Blackcurrant juice: 500mg (maximum claim) x 2/100 (proportion of juice in final product = 10mg (b) 48mg + 10mg = 58mg (c) Maximum claim for the food is 60mg (result rounded to nearest multiple of 5mg) (9) Labelling of foods with respect to vitamin or mineral content (a) Where a claim is made in relation to the presence of a vitamin or mineral in a food, the label must include a statement containing the following information - (i) the serve size of the food; and (ii) the number of servings per package of the food; and (iii) the vitamin or mineral in respect of which the claim is made; and (iv) the average quantity of the vitamin or mineral in 100g or 100ml of the food as the case may be; and (v) (a) the proportion of the RDI, of the vitamin or mineral contribution by one serving of the food. (b) the average quantity of the vitamin or mineral for which an ESADDI has been prescribed in Table 3B in a serving of the food. Food Sanitation Regulation2007 - 39 - EXAMPLE (a) Serving per package 20 Serving size 50 Proportion of RDI *Per Serving Per 100g Thiamine 15% 0.33mg Niacin 20% 4.0mg Manganese N/A 2.0mg *Recommended daily intake OR (b) 'One 50ml serving of food contains 25% of the recommended dietary intake of vitamin C, 100ml of food contains not less than 20mg of vitamin C. 20 servings per pack *Recommended daily intake. (b) The statements required by paragraph (a)(iv) and subparagraph (a)(v), may be an entry in nutrition information panel for the vitamin or mineral, provided the average quantity of the vitamin or mineral in a serving of the food is also specified. EXAMPLE NUTRITION INFORMATION Servings per package: 20 Serving size 50ml Quantity per serving Quantity per 100g or 100 ml) Energy 86kJ 172kJ Protein LESS THAN 1g LESS THAN 1g Fat, total LESS THAN 1g LESS THAN 1g - Saturated LESS THAN 1g LESS THAN 1g Carbohydrate 5g 5g - Sugars 5g 5g Sodium LESS THAN 5mg LESS THAN 5mg Vitamin C 10mg (25%RDI) 20mg Manganese 1mg 2mg Food Sanitation Regulation2007 - 40 - TABLE 3B Permitted Forms of Recommended Dietary Intakes (RDIs) and Estimated Safe and Adequate Daily Dietary Intakes (ESADDIs) for Vitamins and Minerals Column 1 Column 2 Column 3 Column 4 Vitamin or Mineral Permitted Forms RDI(unless stated otherwise) RDI(unless stated otherwise) for children aged 1-3 years. VITAMINS Vitamin A Retinol Forms Vitamin A (retinol) Vitamin A acetate (retinyl acetate) Vitamin A palmitate (retinyl palmitate) Vitamin A propionate (retinyl propionate) Carotenoid Forms beta-apo-8'–carotenal-beta- carotene-synthetic carotenes-natural Beta –apo-8'-carotenoic acid ethyl ester 750 Pg retinol equivalents1 300 Pg retinol equivalents1 Thiamine (Vitamin B1) Thiamine hydrochloride Thiamine mononitrate Thiamine monophosphate 1.1 mg thiamine 0.5 mg thiamine Riboflavin (Vitamin B2) Riboflavin Riboflavin 5'-phosphate sodium 1.7 mg riboflavin 0.8 mg riboflavin Niacin Niacinamide (nicotinamide) Nicotinic acid 10 mg niacin2 5 mg niacin2 Folate Folic acid 200 Pg folic acid 100 Pg folic acid Vitamin B6 Pyridoxine hydrochloride 1.6 mg pyridoxine 0.7 mg pyridoxine Vitamin B12 Cyanocobalamin Hydroxocobalamin ��Pg cyanocobalamin ���Pg cyanocobalamin Biotin No permitted form specified 30 Pg biotin (ESADDI) 8Pg biotin (ESADDI) Food Sanitation Regulation2007 - 41 - Column 1 Column 2 Column 3 Column 4 Vitamin or Mineral Permitted Forms RDI(unless stated otherwise) RDI(unless stated otherwise) for children aged 1-3 years. Pantothenic acid No permitted form specified 5.0 mg pantothenic acid (ESADDI) 2.0 mg pantothenic acid (ESADDI) Vitamin C L-ascorbic acid Ascorbyl palmitate Calcium ascorbate Potassium ascorbate Sodium ascorbate 40 mg in total of L-ascorbic acid and dehydroascorbic acid 30 mg in total of L-ascorbic acid and dehydroascorbic acid Vitamin D Vitamin D2 (ergocalciferol) Vitamin D3 (cholecalciferol) 10 Pg cholecalciferol3 5 Pg cholecalciferol3 Vitamin E dl- alpha-tocopherol d- alpha –tocopherol concentrate Tocopherols concentrate Tocopherols concentrate, mixed d- alpha –tocopheryl acetate dl- alpha –tocopheryl acetate d- alpha –tocopheryl acetate concentrate d- alpha –tocopheryl acid succinate 10 mg alpha – tocopherol equivalents4 5 mg alpha –tocopherol equivalents4 Vitamin K No permitted form specified 80 Pg phylloquinone (ESADDI) 15 Pg phylloquinone (ESADDI) MINERALS Calcium Calcium carbonate Calcium chloride Calcium chloride anhydrous Calcium chloride solution Calcium citrate Calcium gluconate Calcium glycerophosphate Calcium lactate Calcium oxide Calcium phosphate dibasic Calcium phosphate Monobasic Calcium phosphate tribasic Calcium sodium lactate Calcium sulphate 800 mg calcium 700 mg calcium Food Sanitation Regulation2007 - 42 - Column 1 Column 2 Column 3 Column 4 Vitamin or Mineral Permitted Forms RDI(unless stated otherwise) RDI(unless stated otherwise) for children aged 1-3 years. Chromium No permitted form specified 200 Pg chromium (ESADDI) 60 Pg chromium (ESADDI) Copper No permitted form specified 3.0 mg copper (ESADDI) 0.8 mg copper (ESADDI) Iron Ferric ammonium citrate, brown or green Ferric ammonium phosphate Ferric citrate Ferric hydroxide Ferric phosphate Ferric pyrophosphate Ferric sulphate (iron III sulphate) Ferrous carbonate Ferrous citrate Ferrous fumarate Ferrous gluconate Ferrous lactate Ferrous succinate Ferrous sulphate (iron II sulphate) Ferrous sulphate, dried Iron, reduced (ferrum reductum) 12 mg iron 6 mg iron Iodine Potassium iodate Potassium iodide Sodium iodate Sodium iodide 150 Pg iodine 70 Pg iodine Magnesium Magnesium carbonate Magnesium chloride Magnesium gluconate Magnesium oxide Magnesium phosphate, dibasic Magnesium phosphate, tribasic Magnesium sulphate 320 mg magnesium 80 mg magnesium Manganese No permitted form specified 5.0 mg manganese (ESADDI) 1.5mg manganese (ESADDI) Molybdenum No permitted form specified 250 Pg molybdenum (ESADDI) ��Pg molybdenum (ESADDI) Food Sanitation Regulation2007 - 43 - Column 1 Column 2 Column 3 Column 4 Vitamin or Mineral Permitted Forms RDI(unless stated otherwise) RDI(unless stated otherwise) for children aged 1-3 years. Phosphorus Potassium phosphate, dibasic 1000 mg phosphorus 500 mg phosphorus Selenium No permitted forms specified 70 Pg selenium 25Pg selenium Zinc Zinc acetate Zinc chloride Zinc gluconate Zinc lactate Zinc oxide Zinc sulphate 12 mg zinc 4.5 mg zinc FOOTNOTES TO TABLE 3B 1. Calculation of retinol equivalents for carotenoid form of vitamin A. Carotenoid Form Conversion Factor (Pg/ 1 Pg retinol equivalents) beta-apo-8'-carotenal beta-carotene-synthetic Carotenes-natural beta-apo-8'-carotenoic acid ethyl ester 12 6 12 12 2. This figure represents the proportion of the RDI provided by pre-formed niacin in foods and excludes the niacin provided from the conversion of the amino acid tryptophan. 3. Recommended daily oral intake as a supplement, for those Papua New Guineans not exposed to sunlight. 4. Calculation of alpha-tocopherol equivalents for vitamin E. Vitamin E Form Conversion Factor (Pg/ 1Pg alpha-tocopherol equivalents) dl-alpha-tocopherol d-alpha-tocopherol concentrate Tocopherols concentrate, mixed d-alpha-tocopherol acetate 1.36 * * 1.10 Food Sanitation Regulation2007 - 44 - dl-alpha-tocopherol acetate d-alpha-tocopherol acetate concentrate d-alpha-tocopherol acid succinate 1.49 * 1.23 *Conversion factor determined by composition of the form of Vitamin E. 4. PROCESSING AIDS This section regulates the use of processing aids in food manufacture, prohibiting their use in food unless there is a specific permission within this section of the Regulation. (1) Interpretation EC [number] (Enzyme Commission number) means the number which the Enzyme Commission uses to classify the principal enzyme activity. GMP - means Good Manufacturing Practice. Processing aid - means a substance listed in subsections (3) to (18), where – (a) the substance is used in the processing of raw materials, foods or ingredients, to fulfil a technological purpose relating to treatment or processing, but does perform a technological function in the final food; and (b) the substance is used in the course of manufacture of a food at the lowest level necessary to achieve a technological function in the processing of that food, irrespective of any maximum permitted level specified. (2) General prohibition on the use of processing aids Unless expressly permitted in this section of the Regulation, processing aids must not be added to food. (3) Generally permitted processing aids The following processing aids may be used in the course of manufacture of any food at a level necessary to achieve a function in the processing of that food- (a) foods, including water; and (b) food additives listed in Schedule 2A of the Regulation; and (c) a processing aid specified in the Table 4A Food Sanitation Regulation2007 - 45 - Table 4A Activated carbon Aluminium stearate Ammonia Ammonium chloride Ammonium hydroxide Bone phosphate Calcium stearate Carbon monoxide Diatomaceous earth Ethoxylated fatty alcohols Ethyl alcohol Fatty acid polyalkylene glycol ester Furcellaran Hydrogenated glucose syrups Isopropyl alcohol Koalin Magnesium hydroxide Magnesium stearate Oleic acid Oleyl oleate Oxygen Perlite Phospholipids Phosphoric acid Polyethylene glycols Polyglycerol esters of fatty acids Polyglycerol esters of interesterified ricinoleic acid Polyoxyethylene 40 monostearate Polypropylene glycol alginate Potassium hydrogen tartrate Potassium hydroxide Potassium oleate Potassium stearate Silicates Sodium ethoxide Sodium hydroxide Sodium lauryl sulphate Sodium methoxide Sulphuric acid Tannic acid White mineral oil Food Sanitation Regulation2007 - 46 - Note: 'Silicates' include, but are not limited to, calcium aluminium silicate, calcium silicate, magnesium silicate, sodium aluminosilicate, sodium calcium polyphosphate silicate, sodium hexafluorosilicate, sodium metasilicate and sodium silicate. (4) Permitted antifoam agents The processing aids listed in Table 4B may be used as an antifoam agent in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in Table 4B. Table 4B Substance Maximum permitted level (mg/kg) Butanol 10 Dimethylpolysilozane 10 Methylphenylpolysilozane 10 Oxystearin GMP Polyethylene glycol dioleate GMP Polyethylene/ polypropylene glycol copolymers GMP Polysorbate 60 GMP Polysorbate 65 GMP Polysorbate 80 GMP Soap GMP Sorbitan monolaurate 1 Sorbitan monooleate 1 (5) Permitted catalysts The processing aids listed in Table 4C may be used as a catalyst in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in Table 4C. Table 4C Substance Maximum permitted level (mg/kg) Chromium 0.1 Copper 0.1 Molybdenum 0.1 Nickel 1.0 Peracetic acid 0.7 Potassium ethoxide 1.0 Potassium (metal) GMP Sodium (metal) GMP Food Sanitation Regulation2007 - 47 - (6) Permitted decolourants, clarifying and filtration agents The processing aids listed in Table 4D may be used as decolourants, clarifying and filtration agents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in Table 4D Table 4D Substance Maximum permitted level (mg/kg) Acid clays of montmorillonite GMP Chloromethylated aminated styrene-divinylbenzene resin GMP Copper sulphate GMP Dimethylamine-epichlorohydrin copolymer 150 Dimethyldiallkylammonium chloride GMP Divinylbenzene copolymer GMP High density polyethylene co-extruded with kaolin GMP Iron oxide GMP Fish collagen, including Isinglass GMP Magnesium oxide GMP Modified polyacrylamide resins GMP Nylon GMP Phytates (including phytic acid, magnesium phytate & calcium phytate) GMP Polyester resins, cross-linked GMP Polyethylene GMP Polypropylene GMP Polyvinyl polypyrrolidone 100 Potassium ferrocyanide 0.1 (7) Permitted desiccating preparations The processing aids listed in Table 4E may be used as desiccating preparations in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in Table 4E. Table 4E Substance Maximum permitted level (mg/kg) Aluminium sulphate GMP Ethyl esters of fatty acids GMP Short chain triglycerides GMP Sodium stearoyl lactylate GMP Food Sanitation Regulation2007 - 48 - (8) Permitted ion exchange The processing aids listed in Table 4F may be used as an ion exchange resin in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in Table 4F Table 4F Substance Maximum permitted level (mg/kg) Completely hydrolysed copolymers of methyl acrylate and divinylbenzene GMP Completely hydrolysed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile GMP Cross-linked phenol-formaldehyde acti\vated with one or both of the following: triethylene tetramine and tetraethylenepentamine GMP Cross-linked polystyrene, chloromethylated, then aminated with trimethylamine, diethylenetriamine, or dimethylethanolamine GMP Diethylenetriamine, triethylene-tetramine, or tetraethylenepentamine cross-linked with epichlorohydrin GMP Divinylbenzene copolymer GMP Epichlorohydrin cross-linked with ammonia GMP Epichlorohydrin cross-linked with ammonia and then quaternised with methyl chloride to contain not more than 18% strong base capacity by weight of total exchange capacity GMP Hydrolysed copolymer of methyl acrylate and divinylbenzene GMP Methacrylic acid-divinylbenzene copolymer GMP Methyl acrylate-divinylbenzene copolymer containing not less than 2% by weight of divinylbenzene, aminolysed with dimethylaminopro-pylamine GMP Methyl acrylate-divinylbenzene, aminolysed with dimethylaminopro-pylamine GMP Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% by weight divinylbenzene and not more than 0.6% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopopylamine GMP Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 7% by weight divinylbenene and not more than 2.3% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine and quaternized with methyl chloride GMP Food Sanitation Regulation2007 - 49 - Substance Maximum permitted level (mg/kg) Reaction resin of formaldehyde, acetone and tetramethylenepentamine GMP Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with carboxymethyl groups whereby the amount of epichlorohydrin plus propylene oxide does not exceed 70% of the starting quantity of cellulose GMP Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with tertiary amine groups whereby the amount of epichlorohydrin plus propylene oxide does not exceed 70% of the starting quantity of cellulose GMP Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with quaternary amine groups whereby the amount of epichlorohydrin plus propylene oxide does not exceed 250% of the starting quantity of cellulose GMP Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated, whereby the amount of epichlorohydrin plus propylene oxide employed does not exceed 250% of the starting quantity of cellulose GMP Styrene-divinylbenzene cross-linked copolymer, chloromethylated then aminated with dimethylamine and oxidized with hydrogen peroxide whereby the resin contains not more than 6.5% of nitrogen GMP Sulphite-modified cross-linked phenol-formaldehyde, with modification resulting in sulphonic acid groups on side chains GMP Sulphonated anthracite coal GMP Sulphonated copolymer of styrene and divinylbenzne GMP Sulphonated terpolymers of styrene, divinylbenzene, and acrylonitrile or methyl acrylate GMP Sulphonated tetrapolymer of styrene, divinylbenzene, acrylonitrile, and methyl acrylate derived from a mixture of monomers containing not more than 2% by weight of acrylonitrile and methyl acrylate GMP (9) Permitted lubricants, release and anti-stick agents The processing aids listed in Table 4G may be used as lubricants, release and anti-stick agents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in Table 4G. Food Sanitation Regulation2007 - 50 - Table 4G Substance Maximum permitted level (mg/kg) Acetylated mono- and diglycerides 100 Mineral oil based greases GMP Polysorbate 60 GMP Sodium stearoyl lactate GMP Talc GMP Thermally oxidised soya-bean oil 320 (10) Permitted carriers, solvents and diluents The processing aids listed in Table 4H may be used as carriers, solvents and diluents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in Table 4H. Table 4H Substance Maximum permitted level (mg/kg) Anhydrous sodium sulphate GMP Benzyl alcohol 500 Croscarmellose sodium GMP Ethyl acetate GMP Ethyl alcohol GMP Glycerol diacetate GMP Glyceryl monoacetate GMP Glycine GMP Isopropyl alcohol GMP L-Leucine GMP Talc GMP Triethyl citrate GMP (11) Permitted processing aids used in packaged water and in water used as an ingredient in other foods. The processing aids listed in Table 4I may be used in the course of manufacture of packaged water and in water used in other foods provided the final food contains no more than the corresponding maximum permitted level specified in Table 4I Food Sanitation Regulation2007 - 51 - Table 4I Substance Maximum permitted level (mg/kg) Aluminium sulphate GMP Ammonium sulphate GMP Calcium hypochlorite 10 (available chloride) Calcium sodium polyphosphate 10 (available chloride) Chlorine GMP Chlorine dioxide GMP Cobalt sulphate GMP Copper sulphate GMP Cross-linked phenol-formaldehyde activated with one or both of triethyllenetetramine or tetraethylenepentamine GMP Cross-linked polystyrene, first chloromethylated then aminated with trimethylamine, dimethyleamine, diethylenetriamine or dimethylethanolamine GMP Diethylenetriamine, triethylenetetramine or tetraethylenepentamine cross-linked with epichlorohydrin GMP Ferric chloride GMP Ferric sulphate GMP Ferrous sulphate GMP Hydrofluorossilic acid (fluosilic acid) GMP Hydrolyzed copolymers of methyl acrylate and divinylbenzene GMP Hydrolyzed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile GMP Hydrogen peroxide 5 1-Hydroxymethylidene-1,1-diphosphoric acid GMP Lignosulphonic acid GMP Magnetite GMP Maleic polymers GMP Methyl acrylate-divinylbenzene containing not less than 2% divinylbenzene aminolysed with dimethylaminopropylamone GMP Methacrylic acid-divinylbenzene popolymer GMP Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% GMP divinylbenzene and not more than 0.6% diethylene glycol divinyl ether, aminolysed with dimethaminopopylamine Modified polyacrylamide resins GMP Monobutyl ethers of polyethylene-polypropylene glycol GMP Food Sanitation Regulation2007 - 52 - Substance Maximum permitted level (mg/kg) Ozone GMP Phosphoric acid GMP Polyaluminium chloride GMP Polydimethyldiallyl ammonium chloride GMP Polyelectrolytes (acrylamide monomers) GMP Polyaxypropylene glycol GMP Potassium permanganate GMP Reaction resin of formaldehyde, acetone and tetraethylenepentamine GMP Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated whereby the amount of epichlorohydrin plus propylene oxide does not exceed 250% of the starting quantity of cellulose GMP Silver ions GMP Sodium aluminate GMP Sodium fluoride GMP Sodium fluosilicate (Sodium silicofluoride) GMP Sodium fumate GMP Sodium glucoheptonate 1 (measured as cyanide) Sodium gluconate GMP Sodium hypochlorite 10 (available chlorine) Sodium lignosulphonate GMP Sodium metabisulphite GMP Sodium nitrate GMP Sodium polymethacrylate GMP Sodium sulphite (neutral or alkaline) GMP Styrene-divinylbenzene cross-linked copolymer GMP Sulphonated copolymer of styrene and divinylbenzene GMP Sulphonated terpolymers of styrene, divinylbenzene acrylonitrile and methyl acrylate GMP Sulphite modified cross-linked phenol-formaldehyde GMP Tannin powder extract GMP Tetrasodium ethylene diamine tetraacetate GMP Zinc sulphate GMP (12) Permitted bleaching agents, washing and peeling agents The processing aids listed in Table 4J may be used as bleaching agents, washing and peeling agents in the course of manufacture of the corresponding foods specified in the Table provided the final food contains no more than the corresponding maximum permitted level specified in Table 4J. Food Sanitation Regulation2007 - 53 - Table 4J Substance Food Maximum permitted level (mg/kg) Benzoyl peroxide All foods 40 (measured as benzoic acid) Bromo-chloro- dimethylhydantoin All foods 1.0 (available chlorine) 1.0 (inorganic bromide) 2.0 (dimethylhydantoin) Calcium hypochlorite All foods 1.0 (available chlorine) Chlorine All foods 1.0 (available chlorine) Chlorine dioxide All foods 1.0 (available chlorine) Diammonium hydrogen orthophosphate All foods GMP 2-Ethylhexyl sodium sulphate All foods 0.7 Hydrogen peroxide All foods 5 Oxides of nitrogen All foods GMP Oxone All foods GMP Peracetic acid All foods GMP Sodium chlorite All foods 1.0 (available chlorine) Sodium dodecylbenzene sulphonate All foods 0.7 Sodium hypochlorite All foods 1.0 (available chlorine) Sodium laurate All foods GMP Sodium metabisulphite Root and tuber vegetables 25 Sodium peroxide All foods 5 Sodium persulphate All foods GMP Triethanolamine Dried vine fruit GMP (13) Permitted extraction solvents The processing aids listed in Table 4K may be used as extraction solvents in the course of manufacture of the corresponding foods specified in Table 4K provided the final food contains no more than the corresponding maximum permitted level specified in Table 4K. Food Sanitation Regulation2007 - 54 - Table 4K Substance Food Maximum permitted level (mg/kg) Flavorings 2 Acetone Other foods 0.1 Benzyl alcohol All foods GMP Flavorings 1 Butane Other foods 0.1 Butanol All foods 10 Cyclohexane All foods 1 Dibutyl ether All foods 2 Diethyl ether All foods 2 Ethyl acetate All foods 10 Glyceryl triacetate All foods GMP Hexanes All foods 20 Flavorings 1 Isobutane Other foods 0.1 Methanol All foods 5 Decaffeinated coffee 2 Decaffeinated tea 2 Methylene chloride Flavorings 2 Methylethyl ketone All foods 2 Propane All foods 1 Toluene All foods 1 Trichloroethylene All foods 2 (14) Permitted processing aids with miscellaneous functions The processing aids listed in Table 4L may be used for the corresponding function specified in the Table, provided the final food contains no more than the corresponding maximum permitted level specified in Table 4L. Table 4L Substance Function Maximum permitted level (mg/kg) Ammonium persulphate Yeast washing agent GMP Ammonium sulphate Decalcification agent for edible casings GMP Β-Cyclodextrin Used to extract cholesterol from eggs GMP Butanol Suspension agent for sugar crystals 10 Carbonic acid Bleached tripe washing agent GMP Food Sanitation Regulation2007 - 55 - Substance Function Maximum permitted level (mg/kg) Cetyl alcohol Coating agent on meat carcasses and primal cuts to prevent desiccation 1.0 Ethyl acetate Cell disruption of yeast GMP Ethylene diamine tetraacetic acid Metal sequestrant for edible fats and oils and related products GMP Gibberellic acid Barley germination GMP Gluteral Manufacture of edible collagen casings GMP Inhibiting agent for dried vine fruits, fruit and vegetable juices, sugar, vinegar and yeast autolysate 5 Removal of glucose from egg 5 products Hydrogen peroxide Removal of sulphur dioxide 5 Indole acetic acid Barley germination GMP L-Cysteine (or HCL salt) Dough conditioner 75 Morphine Solubilising agent for coating mixtures on fruits GMP Oak chips For use in the manufacture of wine GMP Paraffin Coatings for cheese and cheese products GMP Polysorbate 80 Manufacture of edible collagen casings GMP Polyvinyl acetate Preparation of waxes for use in cheese and cheese products GMP Potassium bromate Germination control in malting 0.1 Sodium bromate Germination control in malting 0.1 Sodium gluconate Denuding, bleaching and neutralizing tripe GMP Sodium glycerophosphate Cryoprotectant GMP Dough conditioner 60 Removal of excess chlorine 60 Sodium metabisulphite Treatment of hides for use in gelatine and collagen manufacture 60 (in the starch) Sodium sulphide Treatment of hides for use in gelatine and collagen manufacture GMP Sodium sulphite Dough conditioner 60 Food Sanitation Regulation2007 - 56 - Substance Function Maximum permitted level (mg/kg) Stearyl alcohol Coating agent on meat carcasses and primal cuts to prevent desiccation GMP Control of nitrosodiumdimethylamine in malting 750 Sulphur dioxide Treatment of hides for use in collagen manufacture 750 Softening corn kernels GMP Sulphurous acid Treatment of hides for use in gelatine and collagen manufacture GMP Triethanolamine Solubilising agent for coating mixture for fruits GMP Urea Manufacture of concentrated gelatine solutions 1.5 times the mass of the gelatine present Woodflour from untreated Pinus radiata Gripping agent used in the treatment of hides GMP (15) Permitted enzymes of animal origin The processing aids listed in Table 4M may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in Table 4M. Table 4M Enzyme Source Lipase EC [3.1.1.3] Bovine stomach,; salivary glands or forestomach of calf, kid or lamb; porcine or bovine pancreas Pepsin EC [3.4.23.1] Bovine or porcine stomach Phospholipase A2 EC [3.1.1.4] Porcine pancreas Thrombin EC [3.4.21.5] Bovine or porcine blood Trypsin EC [3.4.21.4] Porcine or bovine pancreas Food Sanitation Regulation2007 - 57 - (16) Permitted enzymes of plant origin The processing aids listed in Table 4N may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in Table 4N. Table 4N Enzyme Source Β-Amylase EC [3.2.1.2] Sweet potato (Ipomea batatas) Actinidine Kiwifruit (Actinidia deliciosa) Bromelain EC [3.4.22.4] Pineapple stem (Ananas comosus) Ficin EC [3.4.22.3] Ficus spp. Malt carbohydrases α-Amylase combined EC [3.2.1.1]/ EC [3.2.1.2] Malted cereals Papain EC [3.4.22.2] Carica papaya (17) Permitted enzymes of microbial origin (1) The processing aids listed in Table 4P may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding sources specified in Table 4P (2) The sources listed in Table 4P may contain additional copies of genes from the same organism. Table 4P Enzyme Source Α-Acetolactate decarboxylase EC [4.1.1.5] Bacillus subtilis Bacillus subtillis, containing the gene for α- Acetolactate decarboxylase isolated from bacillus brevis Aminopeptidase EC [3.4.11.1] Lactococcus lactis Aspergillus oryzae Α=Amylase EC [3.2.1.1] Aspergillus niger Aspergillus oryzae Bacillus licheniformis Bacillus licheniformis, containing the gene for α- Amylase isolated from Bacillus stearothermophilus Bacillus subtilis, containing the gene for α-Amylase isolated from Bacillus stearothermophilus Food Sanitation Regulation2007 - 58 - Enzyme Source Β-Amylase EC [3.2.1.2] Bacillus subtilis Arabinase EC [3.2.1.99] Aspergillus niger Arabino-furanosidase EC [3.2.1.55] Aspergillus niger Carboxyl proteinase EC [3.4.23.6] Aspergillus melleus Aspergillus niger Aspergillus oryzae Rhizomucor michei Catalase EC [1.11.1.6] Aspergillus niger Micrococcus luteus Cellulase EC [3.2.1.4] Aspergillus niger Trichoderma reesei Trichoderma viride Chymosin EC [3.4.23.4] Aspergillus niger Escherichia coli K-12 strain GE81 Cychlodextrin glucanotransferase EC [2.4.1.19 Paenibacillus macerans Dextranase EC [3.2.1.11] Chaetomium gracile Penicillium lilacinum Esterase EC[3.1.1.1] Rhizomucor miehei α-Galactosidase EC [3.2.1.22] Aspergillus niger β-Glucanase EC [3.2.1.6] Aspergillus niger Aspergillus oryzae Bacillus subtilis Disporotrichum dimorphosporum Humicola insolens Talaromyces emersonii Trichoderma reseei Glucoamylase EC [3.2.1.3] Aspergillus niger Aspergillus oryzae Rhizopus delamor Rhizopus oryzae Rhizopus niveus Food Sanitation Regulation2007 - 59 - Enzyme Source Glucose isomerase or glucose isomerase xylose isomerase EC [5.3.1.5] Actinoplanes missouriensis Bacillus coagulans Microbacterium arbonrescens Streptomyces olivaceus Streptomyces olivochromogenes Streptomyces murinus Streptomyces rubiginosus Glucose oxidase EC [1.1.3.4] Aspergillus niger a-glucosidase (maltase) EC [3.2.1.20] Aspergillus oryzae Aspergillus niger ß-Glucosidase EC [3.2.3.21] Aspergillus niger ß-Glucosidase exo- 1,3 EC [3.2.1.58] Trichoderma harzianum Hemicellulase endo- 1,3- ß- xylanase Humicola insolens EC [3.2.1.32] Hemicellulase endo- 1,4-ß- xylanase or xylanase EC [3.2.1.8] Aspergillus niger Aspergillus oryzae Aspergillus oryzae, containing the gene for Hemicellulase endo- 1,4-a-xylanase isolated from Aspergillus acullulase Aspergillus oryzae, containing the gene for Hemicellulase endo- 1,4-a- xylanase isolated from Themomyces lanuginosus Bacillus subtilis Humicola insolens Trichoderma reesei Hemicellulase multicomponent enzyme EC [3.2.1.78] Aspergillus niger Bacillus subtilis Trichoderma reesei Inulinase EC [3.2.1.7] Aspergillus niger Invertase EC [3.2.1.26] Saccharomyces cerevisiae Lactase ß-Galactosidase EC [3.2.1.23] Aspergillus niger Aspergillus oryzae Saccharomyces fragilis Saccharomyces lactis Food Sanitation Regulation2007 - 60 - Enzyme Source Lipase, monoacylglycerol EC [3.1.1.23] Penicillium comembertii Lipase, triacylglycerol EC [3.1.1.3] Aspergillus niger Aspergillus oryzae Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Fusarium oxysporum Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated form Humicola lanuginosa Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Rhizomucor miehei Rhizopus arrhizus Rhizomucor meihei Rhizophus niveus Rhizophus oryzae Maltogenic amylase EC [3.2.1.133] Bacillus subtilis containing the gene for maltogenic amylase isolated from Bacillus stearothermophilus Meltalloproteinase EC [3.4.24.4] Aspergillus oryzae Bacillus subtilis Bacillus coagulans Mucorpepsin [EC 43.4.23.23] Aspergillus oryzae Aspergillus oryzae, containing the gene for Aspartic proteinase isolated from Rhizomucor meihie Rhizomucor meihei Cryphonectria parasitica Pectin lyase [EC 4.2.2.10] Aspergillus niger Pectin methylesterase or Pectinesterase EC [3.1.1.11] Aspergillus niger Aspergillus oryzae, containing the gene for pectinesterase isolated from Aspergillus aculeatus 3-Phytase EC [3.1.3.8] Aspergillus niger 6-Phytase EC [3.2.1.26] Aspergillus oryzae, containing the gene for 6- phytase isolated from Peniophora lycii Polygalacturonase or Pectinase multicomponent enzyme EC [3.1.2.15] Aspergillus niger Aspergillu oryzae Trichoderma reesei Pullulanase EC [3.2.1.41] Bacillus acidopullylyticus Bacillus licheniformis Bacillus subtilis Klebsiella pneumoniae Food Sanitation Regulation2007 - 61 - Enzyme Source Serine proteinase EC [3.4.21.14] Bacillus lentus Bacillus lecheniformis Bacillus subtilis aspergillus oryzae Transglutaminase EC [2.3.2.13] Streptomyces mobaraense (18) Permitted microbial nutrients and microbial nutrient adjuncts The processing aids listed in Table 4Q may be used as microbial nutrients or microbial nutrient adjuncts in the course of manufacture of any food. Table 4Q Adenine Manganese chloride Adonitol Manganese sulphate Ammonium sulphate Niacin Arginine Nitric acid Asparagine Pantothenic acid Aspartic acid Peptone Benzoic acid Phytates Biotin Polysorbate 80 Calcium pantothenate Polyvinlpyrrolidone Calcium propionate Pyridoxine hydrochloride Copper sulphate Riboflavin Cystine Sodium formate Cysteine monohydrochloride Sodium molybdate Dextran Sodium tetraborate Dextrin Thiamin Ferrous sulphate Threonine Glutamic acid Trehalose Glycine Uracil Guanine Urea Histidine Xanthine Hydroxyethyl starch Zinc chloride Inosine Zinc sulphate Inositol Food Sanitation Regulation2007 - 62 - SCHEDULE 2A INS Number Additive Name Max Level Application 0 General Provisions Additives in Schedule 2B may be present in processed foods as a result of use in accordance with GMP except where expressly prohibited in this .schedule Colours in Schedule 2C may be present in processed foods as a result of use in accordance with GMP except where expressly prohibited in this schedule. Colours in Schedule 2D may be present to a maximum level of 200 mg/kg in solid and 70 mg /L in liquid processed foods except where expressly prohibited in this schedule. 0.1 PREPARATIONS OF FOOD ADDITIVES Additives in Schedules 2C & 2D must not be present in preparations of food additives unless expressly permitted below Does not apply to preparations of colours or flavours Ethanol GMP Preparations of colours and flavours only 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg 216 Propyl p-hydroxybenzoate (propylparaben) 2500 mg/kg 218 Methyl p-hydroxybenzoate (methylparaben) 2500 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 350 mg/kg 304 Ascorbyl palmitate GMP 306 Tocopherols concentrate mixed GMP 307 Tocopherol, d-alpha-, concentrate GMP 308 Synthetic gamma tocopherol GMP 309 Synthetic delta tocopherol GMP 310 Propyl gallate 100 mg/kg 311 Octyl gallate 100 mg/kg 312 Dodecyl gallate 100 mg/kg 319 Tertiary butylhydroxyquinone 200 mg/kg Food Sanitation Regulation2007 - 63 - INS Number Additive Name Max Level Application 320 Butylated hydroxyanisole 200 mg/kg 385 Calcium disodium EDTA 500 mg/kg BAKING COMPOUNDS 541 Sodium aluminium phosphate GMP FLAVOURINGS - Benzyl alcohol 500 mg/kg - Ethyl acetate GMP - Glycerol diacetate GMP - Glyceryl monoacetate GMP - Isopropyl alcohol 1000 mg/kg 320 Butylated hydroxy anisole 1000 mg/kg 1505 Triethyl citrate GMP RENNETING ENZYMES 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 9000 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 9000 mg/kg 1 DAIRY PRODUCTS (excluding butter and butter fats) 1.1 Liquid milk and liquid milk based drinks 1.1.1 Liquid milk (including buttermilk) Additives in Schedules 2B, 2C&2D must not be present in liquid mild (including buttermilk unless expressly permitted below Additives in Schedule 2B UHT goat milk only 1.1.2 Liquid milk and flavoured liquid milk* 160b Annatto extracts 10 mg/kg 950 Acesulphame potassium 500mg/kg 956 Alitame 40mg/kg 1.2 Fermented and rennetted milk products 1.2.1 Fermented milk and renetted milk Additives in Schedule 2B,2C,&2D must not be present in fermented milk and rennetted milk 1.2.2 Fermented milk products and rennetted milk products* 160b Annatto extracts 60mg/kg 950 Acesulphame potassium 500mg/kg Food Sanitation Regulation2007 - 64 - INS Number Additive Name Max Level Application 956 Alitame 60 mg/kg 1.3 Condensed milk and evaporated milk* 1.4 Cream and cream products 1.4.1 Cream, reduced cream and tight cream Additives in Schedules 2B,2C&2D must not be present in cream, reduced cream and light cream unless expressly permitted below Additives in Schedule 2B UHT creams and creams receiving equivalent or greater heat treatments only 1.4.2 Cream products (favoured, whipped, thickened, sour cream etc)* 475 Nisin 10 mg/kg Whipped thickened light cream 475 Polyglycerol esters of fatty acids 5000 mg/kg 1.5 Dried milk, milk powder, cream powder* 304 Ascorbyl palmitate 5000 mg/kg 320 Butylated hydroxyanisole 100 mg/kg 343 Magnesium phosphates 1000 mg/kg 431 Polyoxyethylene (40) stearate GMP 481 Sodium lactylates GMP 530 Magnesium oxide 1000 mg/kg 542 Bone phosphate 1000 mg/kg 555 Potassium aluminium silicate GMP 1.6 Cheese and cheese products* 160b Annatto extracts 50 mg/kg 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 3000 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium Sulphates 300 mg/kg 234 Nisin GMP 235 Pimaricin (natamycin) 15 mg/kg on cheese surfaces, based on individual cheese weight 251 252 Nitrates (potassium and sodium salts) 50 mg/kg calculated as nitrate ion Food Sanitation Regulation2007 - 65 - INS Number Additive Name Max Level Application 338 Phosphoric acid GMP 481 Sodium lactylates 5 mg/kg fresh cheese only 555 Potassium aluminium silicate 1000 mg/kg 560 Potassium silicate 1000 mg/kg 2. EDIBLE OILS AND OIL EMULSIONS 160b Annatto extracts 20 mg/kg 304 Ascorbyl palmitate GMP 306 Tocopherols concentrate mixed GMP 307 Tocopherol, d-alpha-, concentrate GMP 308 Synthetic gamma-tocopherol GMP 309 Synthetic delta-tocopherol GMP 310 Propyl gallate 100 mg/kg 311 Octyl gallate 100 mg/kg 312 Dodecyl gallate 100 mg/kg 319 Tertiary butylhydroquinone 200 mg/kg 320 Butylated hydroxyanisole 200 mg/kg 321 Butylated hydroxytoluene 100 mg/kg 2.1 Edible oils essentially free of water* 475 Polyglycerol esters of fatty acids 2000 mg/kg shortening only 476 Polyglycerol esters of interesterified ricinoleic acid 2000 mg/kg shortening only 900a Polydimethylsiloxane 10 mg/kg frying oils only olive oil Additives in Schedules 2C and 2D must not be present in olive oil 2.2 Oil emulsions (water in oil) 2.2.1 Oil emulsions (>80% oil) 2.2.1.1 Butter Additives must not be present in butter unless expressly permitted below 160a Carotenes GMP 160b Annatto extracts 20 mg/kg 160e Carotenal, b-apo-8'- GMP 160f Carotenic acid, b-apo-8'-, methyl or ethyl esters GMP 508 Potassium chloride GMP 2.2.1.2 Butter products* Margarine and similar products* 475 Polyglycerol esters of fatty acids 5000 mg/kg 476 Polyglycerol esters of interesterified ricinoleic acids 5000 mg/kg Food Sanitation Regulation2007 - 66 - INS Number Additive Name Max Level Application 2.2.2 Oil emulsions (<80% oil)* 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 2000 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg 234 Nisin GMP 281 Sodium propionate GMP 282 Calcium propionate GMP 475 Polyglycerol esters of fatty acids 1000 mg/kg 476 Polyglycerol esters of interesterified ricinoleic acids 1000mg/kg 3 ICE CREAM AND EDIBLE ICES* 123 Amaranth 290mg/kg 160b Annatto extracts 25mg/kg 950 Acesulphame potassium 1000 mg/kg 956 Alitame 100 mg/kg Ice confection sold in liquid form 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/kg 210 211 212 213 Benzioc acid and sodium, potassium and calcium benzoates 400 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 25 mg/kg 4 FRUITS AND VEGETABLES (including fungi, nuts, seeds, herbs and spices) 4.1 Unprocessed fruits and vegetables Additives in schedule 2B, 2C and 2D must not be present in unprocessed fruits and vegetables unless expressly permitted below Grapes packed with permeable envelopes * Additives in Schedule 2B, 2C and 2D are permitted.. 220 221 222 223 224 225 225 Sulphur dioxide and sodium and potassium sulphates 10mg/kg Untreated fruits and vegetables Additives in Schedule 2B, 2C and 2D must not be present in untreated fruits and vegetables.. 4.1.2 Surface treated fruits and vegetables Food Sanitation Regulation2007 - 67 - INS Number Additive Name Max Level Application Additives in schedules 2B, 2C & 2D must not be present in surface treated fruits and vegetables unless expressly permitted below 342 Ammonium phosphates GMP 473 Sucrose esters of fatty acids 100mg/kg 901 Beeswax, white & yellow GMP 903 Carnauba wax GMP 904 Shellac GMP Citrus fruit 914 Oxidised polyethylene 250 mg/kg 1520 Propylene glycol 3000 mg/kg Walnut and pecan nut kernels 304 Ascorbyl palmitate GMP 320 Butylated hydroxyanisole 70 mg/kg 321 Butylated hydroxyloluene 70 mg/kg 4.1.3 Peeled and/or cut fruits and vegetables Additives in schedules 2C & 2D must not be present in peeled and/or cut fruits and vegetables unless expressly permitted below 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 375 mg/kg Products for manufacturing purposes 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 200 mg/kg Apples and potatoes only Root and tuber vegetables 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 50 mg/kg 920 L-cysteine monohydrochloride GMP 4.2 Frozen unprocessed fruits and vegetables Additives in Schedules 2B, 2C & 2D must not be present in frozen unprocessed fruits and vegetables unless expressly permitted below Note: additives permitted in category 4.1 may be present in category 4/2 due to carry- over Frozen avocado Food Sanitation Regulation2007 - 68 - INS Number Additive Name Max Level Application Additives in Schedules 2B, 2C and 2D are permitted 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 300 mg/kg 4.3 Processed fruits and vegetables* 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 20 mg/kg Ginger only Mushrooms in brine or water and not commercially sterile 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbate 500 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 5000 mg/kg Preserved cherries known as marashino cherries, cocktail cherries or glace cherries 127 Erythrosine 290 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg Tomato products pH<4.5 234 Nisin GMP 4.3.1 Dried fruits and vegetables* 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 50 mg/kg desiccated coconut 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 50 mg/kg 4.3.2 Fruits and vegetables in vinegar, oil, brine or alcohol* 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg 950 Acesulphame potassium 3000 mg/kg 956 Alitame 40 mg/kg Products made from bleached vegetables 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 750 mg/kg 4.3.3 Commercially sterile fruits and vegetables in hermetically sealed containers* 512 Stannous chloride 100 mg/kg 950 Acesulphame potassium 500 mg/kg 952 Cyclamates 1350 mg/kg 954 Saccharin 110 mg/kg Asparagus not in direct contact with tin only Food Sanitation Regulation2007 - 69 - INS Number Additive Name Max Level Application 4.3.4 Fruit and vegetable spreads including jams, chutneys and related products* 123 Amaranth 290 mg/kg 281 Sodium propionate GMP 282 Calcium propionate GMP 950 Acesulphame potassium 3000 mg/kg 952 Cyclamates 1000 kg/mg 954 Saccharin 1500 kg/mg 956 Alitame 300 mg/kg Chutneys, low joule jam and low joule spread 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg 220 221 222 221 224 225 228 Sulphur dioxide and sodium and potassium sulphites 285 mg/kg 4.3.5 Candied fruits and vegetables* 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 500 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 2000 mg/kg 4.3.6 Fruit and vegetable preparations including pulp* 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg 210 211 212 213 Benzoica acid and sodium, potassium and calcium benzoates 1000 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 350 mg/kg 234 Nisin GMP Chilli paste 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 3000 mg/kg Fruit and vegetable preparations for manufacturing purposes 220 221 212 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 1000 mg/kg 4.3.7 Fermented fruit and vegetable product* Lactic acid fermented fruits and vegetables 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbate 500 mg/kg 4.3.8 Other fruit and vegetable based products* Dried instant mashed potato Food Sanitation Regulation2007 - 70 - INS Number Additive Name Max Level Application 304 Ascorbyl palmitate GMP 320 Butylated hydroxyanisole 100 mg/kg Imitation fruit 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 500 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 3000 mg/kg 5 CONFECTIONERY 123 Amaranth 300 mg/kg 160b Annatto extracts 25 mg/kg 173 Aluminium GMP 174 Silver GMP 175 Gold GMP 950 Acesulphame potassium 2000 mg/kg 951 Aspartame 1000 mg/kg 955 Sucralos 2500 mg/kg 956 Alitame 300 mg/kg Clause4limits do not apply to the use of permitted sweeteners in chewing gum and bubble gum Fruit filling for confectionery containing not less than 200 g/kg of fruit 200 201 202 203 Sorbic acid and sodium, potassium, and calcium sorbates 500 mg/kg 5.1 Chocolate and cocoa products Additives in Schedules 2C&2D must not be present in chocolate and cocoa products unless expressly permitted below Colours permitted on the surface of chocolate only 476 Polyglycerol ester of interesterified ricinoleic acids 5000 mg/kg 477 Propylene glycol esters of fatty acids 4000 mg/kg 5.2 Sugar confectionery* 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg Bubble gum and chewing gum 304 Ascorbyl palmitate GMP 310 Propyl gallate 200 mg/kg 320 Butylated hydroxyanisole 200 mg/kg 321 Butylated hydroxytoluene 200 mg/kg Low joule chewing gum 952 Cyclamates 2000 mg/kg 954 Saccharin 1500 mg/kg Food Sanitation Regulation2007 - 71 - INS Number Additive Name Max Level Application 5.3 Not assigned 5.4 Icings and frosting* 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1500 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg 6 CEREALS AND CEREAL PRODUCTS 6.1 Cereals (whole and broken grains) Additives in Schedules 2B,2D & 2D must not be present in cereals (whole and broken grains) unless expressly permitted below 471 Mono- and diglycerides of fatty acids GMP Precooked rice only 6.2 Flours, meals and starches Additives in Schedules 2B, 2C & 2D must not be present in flours, meals and starches Note: flour, meal and starch products (eg self raising flour, bakers flour) sold at wholesale or retail for use in the preparation of other foods may contain such additives as are permitted in those foods in accordance with clause 8. 6.3 Processed cereal and meal products* 160b Annatto extracts 100 mg/kg extruded and/or puffed cereal products only 6.4 Flour products (including noodles and pasta)* 160b Annatto extracts 25 mg/kg 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 300 mg/kg 234 Nisin 250 mg/kg 280 Propionic acid 2000 mg/kg 281 Sodium propionate 2000 mg/kg 282 Calcium propionate 2000 mg/kg 283 Potassium propionate 2000 mg/kg 481 Sodium lactylates GMP 482 Calcium lactylates GMP 950 Acesulphame potassium 200 mg/kg Flour products that are cooked on hot plates only eg. crumpets, pikelets, flapjacks, etc. 956 Alitame 200 mg/kg 7 BREADS AND BAKERY PRODUCTS* Food Sanitation Regulation2007 - 72 - INS Number Additive Name Max Level Application 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1200 mg/kg 280 Propionic acid 4000 mg/kg 281 Sodium propionate 4000 mg/kg 282 Calcium propionate 4000 mg/kg 283 Potassium propionate 4000 mg/kg 481 Sodium lactylates GMP 482 Calcium lactylates GMP 7.1 Breads and related products* 7.2 Biscuits, cakes and pastries* 160b Annatto extracts 25 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 300 mg/kg 475 Polyglycerol esters of fatty acids 1500 mg/kg 950 Acesulphame potassium 200 mg/kg cake only 956 Alitame 200mg/kg 8 MEAT AND MEAT PRODUCTS (including poultry and game) 8.1 Raw meat, poultry and game Additives in Schedules 2B, 2C & 2D must not be present in raw meat, poultry and game unless expressly permitted below Fresh poultry 262 Sodium acetates 5000 mg/kg 8.2 Processed meat, poultry and game products in whole pieces or cuts* Commercially sterile canned cured meat 249 250 Nitrites (potassium and sodium salts) 50 mg/kg Cured meat 249 250 Nitrites (potassium and sodium salts) 125 mg/kg 251 252 Nitrates (potassium and sodium salts) 125 mg/kg total of nitrates and nitrites, calculated as sodium nitrite Dried meat 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1500 mg/kg 249 250 Nitrites (potassium and sodium salts) 125 mg/kg total of nitrates and nitrites, calculated as sodium nitrite Food Sanitation Regulation2007 - 73 - INS Number Additive Name Max Level Application Slow dried cured meat 249 250 Nitrites (potassium and sodium salts) 125 mg/kg 251 252 Nitrites (potassium and sodium salts) 500 mg/kg total of nitrates and nitrites, calculated as sodium nitrite 8.3 Processed comminuted meat, poultry and game products* 160b Annatto extracts 100 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 500 mg/kg 249 250 Nitrites (potassium and sodium salts) 125 mg/kg total of nitrates and nitrites, calculated as sodium nitrite Fermented, uncooked processed comminuted meat products 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1500 mg/kg 235 Pimaricin (natamycin) 1.2 mg/dm 2 251 252 Nitrates (potassium and sodium salts) 500 mg/kg when determined in a surface sample taken to a depth of not less than 3mm and not more than 5mm including the casing, applied to the surface of food. total of nitrates and nitrites, calculated as sodium nitrite Sausage and sausage meat containing raw, unprocessed meat Additives must not be present in sausage and sausage meat containing raw, unprocessed meat, unless expressly permitted below Additives in Schedule 2B 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 500 mg/kg 8.4 Edible casings* 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 500 mg/kg 8.5 Animal protein products* Food Sanitation Regulation2007 - 74 - INS Number Additive Name Max Level Application 9 FISH AND FISH PRODUCTS 9.1 Unprocessed fish and fish fillets (including frozen and thawed) Additives in Schedules 2B,2C & 2D must not be present in unprocessed fish and fish fillets (including frozen and thawed) unless expressly permitted below Frozen fish 300 301 302 303 Ascorbic acid and sodium, calcium, potassium ascorbates 400 mg/kg 315 316 Erythorbic acid and sodium erythorbate 400 mg/kg 339 340 341 Sodium, potassium and calcium phosphates GMP 450 Pyrophosphates GMP 451 Triphosphates GMP 452 Polyphoshates GMP Fillets only Uncooked crustacea 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 100 mg/kg 300 301 302 303 Ascorbic acid and sodium, calcium and potassium ascorbates GMP 315 316 Erythorbic acid and sodium erythorbate GMP 330 331 332 333 Citric acid and sodium, potassium, calcium and ammonium citrates GMP 380 Sodium carbonates GMP 500 Magnesium carbonates GMP 540 4-hexylresorcinol GMP 9.2 Processed fish and fish products* Cooked crustacea 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 30 mg/kg Roe 123 Amaranth 300mg/kg 9.3 Semi preserved fish and fish products* 160b Annatto extracts 10 mg/kg 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 2500 mg/kg Food Sanitation Regulation2007 - 75 - INS Number Additive Name Max Level Application 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 2500 mg/kg Roe 123 Amaranth 300mg/kg 9.4 Fully preserved fish including canned fish products* 220 221 222 223 224 225 228 385 Sulphur dioxide and sodium and potassium sulphites Calcium disodium EDTA 30 mg/kg Canned abalone (paua) 220 221 222 223 224 225 228 Sulphur doxide and sodium and potassium sulphites 1000mg/kg Roe 123 Amaranth 300mg/kg 10 EGG AND EGG PRODUCTS 10.1 Eggs Additives in Schedules 2B, 2C, & 2D must not be present in eggs 10.2 Liquid egg products Additives in Schedules 2C, & 2D must not be present in liquid egg products unless expressly permitted below 234 Nisin GMP 1505 Triethyl citrate 1250mg/kg Liquid white only 10.3 Frozen egg products Additives in Schedules 2C & 2D must not be present in frozen egg products 10.4 Dried and/or heat coagulated egg products Additives in Schedules 2C & 2D must not be present in sugar unless expressly permitted below 11 SUGARS, HONEY AND RELATED PRODUCTS Food Sanitation Regulation2007 - 76 - INS Number Additive Name Max Level Application 11.1 Sugars Additives in Schedules 2B, 2C & 2D must not be present in sugar unless expressly permitted below 460 Cellulose, microcrystalline and powdered GMP Rainbow sugars* Additives in Schedules 2B, 2C &2D 11.2 Sugars and syrups Additives in Schedules 2B, 2C & 2D must not be present in sugars and syrups unless expressly permitted below 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 450 mg/kg 11.3 Honey and related products Additives in Schedules 2B, 2C & 2D must not be present in honey and related products 11.3.1 Dried honey Additives in Schedules 2 11.4 Tabletop sweeteners* 636 Maltol GMP 637 Ethyl maltol GMP 640 Glycine GMP 641 L-Leucine GMP 650 Acesulphame potassium GMP 651 Aspartame GMP 955 Sucralose GMP 956 Alitame GMP 1201 Polyvinylpyrolidone GMP note- dupliction of schedule 2 note- duplication of schedule 2 11.4.1 Tabletop sweeteners-liquid preparations* 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates GMP 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates. GMP 954 Saccharin GMP 11.4.2 Tabletop sweeteners – tablets or powder or granules packed in portion sized packages* 954 Saccharin GMP 12 SALTS AND CONDIMENTS Food Sanitation Regulation2007 - 77 - INS Number Additive Name Max Level Application 12.1 Salt and salt substitutes 12.1.1 Salt Additives in Schedules 2B, 2C & 2D must not be present in salt unless expressly permitted below 341 Calcium phosphates GMP 381 Ferric ammonium citrate GMP 504 Magnesium carbonates GMP 535 Sodium ferrocyanide 50 mg/kg 536 Potassium ferrocyanide 50 mg/kg 551 Silicon dioxide (amorphous GMP 552 Calcium silicate GMP 554 Sodium aluminosilicate GMP 556 Calcium aluminium silicate GMP Total of sodium and potassium ferrocyanide 12.1.2 Reduced sodium salt mixture* 12.1.3 Salt substitute* 359 Ammonium adipate GMP 363 Succinic acid GMP 1001 Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid GMP 12.2 Not assigned 12.3 Vinegars and related products Additives in Schedules 2B & 2D must not be present in vinegars and related products unless expressly permitted below 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 100 mg/kg 300 301 302 303 Ascorbic acid and sodium, calcium and potassium ascorbates 100 mg/kg 315 316 - Erythorbic acid and sodium erythorbate Flavourings, (including permitted synthetic flavourings) but excluding quinine and caffeine 100 mg/kg 12.4 Not assigned 12.5 Yeast and yeast products Colours in Schedule 2D must not be present in yeast and yeast products unless expressly permitted below Food Sanitation Regulation2007 - 78 - INS Number Additive Name Max Level Application Dried yeast 481 Sodium lactylates Duplication of permission already permitted in baked goods etc. 13 FOODS INTENDED FOR PARTICULAR DIETARY USES 13.1 Infant formula products Additives in Schedules 2B, 2C & 2D must not be present in infant formula products unless expressly permitted below 270 Lactic acid GMP 304 Ascorbyl palmitate 10 mg/L 306 Tocopherols concentrate mixed 10 mg/L 322 Lecithin 5000 mg/L 330 Citric Acid GMP 331 Sodium citrate GMP 332 Potassium citrate GMP 410 Locust bean (carob bean) gum 1000 mg/L 412 Guar gum 1000 mg/L 471 Mono- and diglycerieds of fatty acids 4000 mg/L 526 Calcium hydroxide GMP Soy-based infant formula 1412 Distarch phosphate 5000 mg/L 1413 Phosphated distarch phosphate 5000 mg/L 1414 Acetylated distarch phosphate 5000mg/L 1440 Hydroxypropyl starch 5000 mg/L Liquid infant formula products 407 Carrageenan 300 mg/L Clause 6 (1) applies Infant formula products for specific dietary use based on protein substitutes 407 Carrageenan 1000 mg/L 471 Mono-and diglycerides of fatty acids 5000 mg/L 472c Citric and fatty acid esters of glycerol 9000 mg/L 172e Diacetyltartaric and fatty acid esters of glycerol 400 mg/L 1412 Distarch phosphate 2500 mg/L 1413 Phosphated distarch phosphate 2500 mg/L 1414 Acetylated disarch phosphate 2500 mg/L 1440 Hydroxypropyl starch 2500mg/L Clause 6 (1) applies Food Sanitation Regulation2007 - 79 - INS Number Additive Name Max Level Application 13.2 Food for infants Additives in Schedules 2B, 2C & 2D must not be present in foods for infant unless expressly permitted below - Ethyl vanillin 70 mg/kg - Vanillin 70 mg/kg Flavourings, (excluding synthetic flavourings) but excluding quinine and caffeine GMP 170i Calcium carbonate 5000 mg/kg 260 261 262 263 264 Acetic acid and its potassium, sodium, calcium and ammonium salts 2000 mg/kg 270 325 256 257 328 Lactic acid and its sodium, potassium, calcium and ammonium salts 500 mg/kg 300 301 302 303 Ascorbic acid and its sodium, calcium and potassium salts 1000 mg/kg 304 Ascorbyl palmitate 1000 mg/kg 306 Tocopherols, concentrate mixed 300 mg/kg of fat in total 307 Tocopherols, d-alpha-, concentrate 300mg/kg of fat in total 322 Lecithin 1500 mg/kg 330 331 332 333 380 Citric acid and sodium, potassium, calcium and ammonium citrates GMP 407 Carrageenan 1000 mg/kg 410 Locust bean (carob bean) gum 1000 mg/kg 412 Guar gum 1000 mg/kg 414 Gum Arabic (Acacia) 10 mg/kg 415 Xanthan gum 1000 mg/kg 440 Pectin 1000 mg/kg Clause 6 (1) applies Food Sanitation Regulation2007 - 80 - INS Number Additive Name Max Level 471 Mono-and diglycerieds of fatty acids 5000 mg/kg 500 Sodium carbonates GMP 501 Potassium carbonates GMP 503 Potassium carbonate GMP 1214 Ammonium carbonates 500 mg/kg in total 1213 Acetylated distarch phosphate 500 mg/kg in total 1414 Phosphated distarch phosphate 500 mg/kg in total 1422 Acetylated distarch adipate 500mg/kg in total 1440 Hydroxypropyl starch 500 mg/kg in total 13.4 Formulated supplementary sports foods* 123 Amaranth 300 mg/kg 160b Annatto extracts 100 mg/kg 13.4.1 Solid formulated supplementary sports foods* 210 211 212 213 Benzoic acid and sodium, potassium, and calcium benzoates 400 mg/kg 220 Sulphur dioxide 115 mg/kg 280 Propionic acid 400 mg/kg 281 Sodium propionate 400 mg/kg 282 Calcium propionate 400 mg/kg 13.4.2 Liquid formulated supplementary sports foods* 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg 220 Sulphur dioxide 115 mg/kg 14 NON-ALCOHOLIC BEVERAGES 14.1 Non-alcoholic beverages 14.1.1 Waters 14.1.1. 1 Mineral water Food Sanitation Regulation2007 - 81 - INS Number Additive Name Max Level Application Additives in Schedule 2B,2C and 2D must not be present in mineral water unless expressly permitted below 290 Carbon dioxide GMP 14.1.1. 2 Carbonated, mineralised and soda water* 14.1.2 Fruits and vegetable juice and vegetable juice products 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium, and potassium sulphites 115 mg/kg 242 Dimethyl dicarbonate 259 mg/kg 281 Sodium propionate GMP 282 Calcium propionate GMP GMP principle Precludes the use of preservatives in juices presented as not preserved by chemical or heat treatment 14.1.2. 1 Fruit and vegetable juices Additives in Schedule 2B,2C and 2D must not be present in fruit and vegetable juice unless expressly permitted below 270 Lactic acid GMP 290 Carbon dioxide GMP 296 Malic acid GMP 330 Citric acid GMP 334 335 336 337 353 354 Tartaric acid and sodium, potassium and calcium tartrates GMP Applies to fruit and vegetable juices separated by mechanical means only Coconut milk, coconut cream and coconut syrup 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg Food Sanitation Regulation2007 - 82 - INS Number Additive Name Max Level Application Tomato juice pH < 4.5 234 Nisin GMP 14.1.2. 2 Fruit and vegetable juice products* 123 Amaranth 30 mg/kg 160b Annatto extracts 10mg/kg 950 Acesulphame potassium 500mg/kg 956 Alitame 40 mg/kg Fruit drink 385 Calcium disodium EDTA 33 mg/kg 444 Sucrose acetate isobutrate 200 mg/kg 445 Glycerol esters of wood rosins 100 mg/kg 480 Dioctyl sodium sulphosuccinate 10 mg/kg carbonated products only Low joule fruit and vegetable products 950 Acesuphame potassium 3000 mg/kg 952 Cyclamates 400 mg/kg 954 Sacharin 80 mg/kg 14.1.3 Water based flavoured drinks* - Quinine 100 mg/kg 123 Amaranth 30 mg/kg 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/k 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 115 mg/kg 242 Dimethyl dicarbonate 250 mg/kg 385 Calcium disodium EDTA 33 mg/kg tonic drinks, bitter drinks and quinine drinks only products containing fruit flavouring, juice or pulp or orange peel extract only 444 Sucrose acetate isobutrate 200 mg/kg 445 Glycerol esters of wood rosins 100 mg/kg 480 Dioctyl sodium sulphosuccinate 10 mg/kg 950 Acesulphame potassium 3000 mg/kg 952 Cyclamates 600 mg/kg Food Sanitation Regulation2007 - 83 - INS Number Additive Name Max Level Application 957 Alitame 40 mg/kg Electrolyte drink and electrolyte drink base 951 Aspartame 150 mg/kg Koala type drinks - Caffeine 145 mg/kg 338 Phosphoric acid 570 mg/kg 14.1.3. 1 Brewed soft drink* 950 Acesulphame potassium 1000 mg/kg 951 Aspartame 1000 mg/kg 952 Cyclamates 400 mg/kg 954 Saccharin 50 mg/kg 955 Sucralose 250 mg/kg 956 Alitame 40 mg/kg 957 Thaumatin GMP Clause 4 limits do not apply 14.1.4 Not assigned 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products Additives in Schedule 2B,2C and 2D must not be present in coffee, coffee substitutes, tea, herbal infusions and similar products 950 Acesulphame potassium 500 mg/kg 14.2 Alcoholic beverages (including no and low alcohol) 14.2.1 Beer and related products Additives in Schedule 2B,2C and 2D must not be present in beer and related products unless expressly permitted below 150a Caramel I – plain GMP 150b Caramel II – caustic suphite process GMP 150c Caramel III – ammonia process GMP 150d Caramel IV – ammonia sulphite process GMP 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 25 mg/kg 234 Nisin GMP Food Sanitation Regulation2007 - 84 - INS Number Additive Name Max Level Application 300 301 302 303 Ascorbic acid and sodium, calcium and potassium ascorbate GMP 315 316 Erythorbic acid and sodium erythorbate GMP 405 Propylene glycol alginate GMP 941 Nitrogen GMP - Flavourings, (including permitted synthetic flavourings) but excluding quinine and caffeine GMP 14.2.2 Wine, sparkling wine and fortified wine Additives in Schedule 2B,2C and 2D must not be present in wine, sparkling wine and fortified wine unless expressly permitted below 150a Caramel I – plain GMP 150b Caramel II – caustic suphite process GMP 150c Caramel III – ammonia process GMP 150d Caramel IV – ammonia sulphite GMP 163ii Grape skin extract GMP 170 Calcium carbonate GMP 181 Tannins GMP 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 200 mg/kg 242 Dimethyl dicarbonate 200 mg/kg 270 Lactic acid GMP 290 Carbon dioxide GMP 296 Malic acid GMP 297 Fumaric acid GMP 300 Ascorbic acid GMP 315 Erythorbic acid GMP Food Sanitation Regulation2007 - 85 - INS Number Additive Name Max Level Application 334 Tartaric acid GMP 336 Potassium tartrate GMP 337 Potassium sodium tartrate GMP 341 Calcium phosphates GMP 342 Ammonium phosphates GMP 353 Metatartaric acid GMP 431 Polyoxyethylene (40) stearate GMP 491 Sorbitan monostearate GMP 500 Sodium carbonates GMP 501 Potassium carbonates GMP Wine, sparkling wine and fortified wine containing greater than 35 g/L residual sugar 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 400 mg/kg 14.2.3 Wine based drinks and reduced alcohol wine* - Quinine 300 mg/kg 123 Amaranth 30 mg/kg 160b Annatto extracts 10 mg/kg 175 Gold 100 mg/kg 14.2.4 Fruit wine, vegetable wine and mead (including cider and perry) Additives in Schedules 2B,2C and 2D must not be present in fruit wine, vegetable wine and mead (including cider and perry) unless expressly permitted below 150a Caramel I – plain 1000 mg/kg 150b Caramel II – caustic suphite process 1000mg/kg 150c Caramel III – ammonia process 1000mg/kg 150d Caramel IV – ammonia sulphite 1000mg/kg 170 Calcium carbonate GMP 181 Tannins GMP Food Sanitation Regulation2007 - 86 - INS Number Additive Name Max Level Application 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 400 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg 242 Dimethyl dicarbonate 200 mg/kg 260 Acetic acid GMP 270 Lactic acid GMP 290 Carbon dioxide GMP 296 Malic acid GMP 297 Fumaric acid GMP 300 Ascorbic acid GMP 315 Erythorbic acid GMP 330 Citric acid GMP 334 Tartaric acid GMP 336 Potassium tartrate GMP 341 Calcium phosphates GMP 342 Ammonium phosphates GMP 353 Metatartaric acid GMP 431 Polyoxyethylene (40) stearate GMP 491 Sorbitan monostearate GMP 500 Sodium carbonates GMP 501 Potassium carbonate GMP 503 Ammonium carbonate GMP 516 Calcium sulphate GMP Fruit wine, vegetable wine and mead containing greater than 5 g/L residual sugar 202 221 222 223 334 225 228 Sulphur dioxide and sodium and potassium sulphites 300 mg/kg Food Sanitation Regulation2007 - 87 - INS Number Additive Name Max Level Application Fruit wine, vegetable wine and mead containing less than 5 g/L residual sugar 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 200 mg/kg 14.2.4. 1 Fruit and vegetable wine products* 14.2.5 Spirits and liqueurs* 123 Amaranth 30 mg/kg 160b Annatto extracts 10 mg/kg 173 Aluminium GMP 174 Silver GMP 175 Gold GMP 14.3 Mixed alcoholic drinks not elsewhere classified* - Quinine 300 mg/kg 160b Annatto extract 10 mg/kg 200 201 202 203 Sorbic acid and sodium, potassium and calcium 400 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 400 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 250 mg/kg 342 Ammonium phosphates GMP 20 MIXED FOODS* 20.1 Beverages* 160b Annatto extract 10 mg/kg 20.2 Foods other than beverages* 160b Annatto extracts 25 mg/kg Custard mix, custard powder, blanc mange powder and jelly 950 Acesulphame potassium 500 mg/kg 956 Alitame 100 mg/kg Dairy and fat based dessert, dips and snacks Food Sanitation Regulation2007 - 88 - INS Number Additive Name Max Level Application 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 500 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 700 mg/kg 234 Nisin GMP 475 Polyglycerol esters of fatty acids 5000 mg/kg 481 Sodium lactylates GMP 482 Calcium lactylates GMP 950 Acesulphame potassium 500 mg/kg 956 Alitame 100 mg/kg Sauces and toppings (including mayonnaise and salad dressings) 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1000 mg/kg 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1000 mg/kg 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 350 mg/kg 234 Nisin GMP 281 Sodium propionate GMP 282 Calcium propionate GMP 385 Calcium disodium EDTA 75 mg/kg 444 Sucrose acetate isobutrate 200 mg/kg 445 Glycerol esters of wood rosins 100 mg/kg 475 Polyglycerol esters of fatty acids 2000 mg/kg 480 Dioctyl sodium sulphosuccinate 50 mg/kg 950 Acesulphame potassium 3000 mg/kg 952 Cyclamates 1000 mg/kg 954 Saccharin 1500 mg/kg 956 Alitame 300 mg/kg Food Sanitation Regulation2007 - 89 - INS Number Additive Name Max Level Application Soup bases (made up as directed) 950 Acesulphame potassium 3000 mg/kg 954 Saccharin 1500 mg/kg 956 Alitame 40 mg/kg Note: Additives in Schedule 2B, 2C and 2D are permitted. SCHEDULE 2 B Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 2 A. Alphabetical Listing INS Number Additive Name 260 Acetic acid, glacial 472a Acetic and fatty acid esters of glycerol 1422 Acetylated distarch adipate 1414 Acetylated distarch phosphate 1401 Acid treated starch 355 Adipic acid 406 Agar 400 Alginic acid 1402 Alkaline treated starch 1100 Alpha-amylase 559 Aluminium silicate 470 Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids 264 Ammonium acetate 403 Ammonium alginate 503 Ammonium carbonates 380 Ammonium citrates 368 Ammonium fumarate 328 Ammonium lactate 349 Ammonium malate 342 Ammonium phosphates 442 Ammonium salts of phosphatidic acid 409 Arabinogalactan (larch gum) 300 Ascorbic Acid 951 Aspartame [technological use consistent with Food Sanitation Regulation2007 - 90 - INS Number Additive Name Schedule 2.1. (2) only] 901 Beeswax, white & yellow 558 Bentonite 1403 Bleached starch - Butane (for pressurised food containers only) 263 Calcium acetate 404 Calcium alginate 556 Calcium aluminium silicate 170 Calcium carbonates 509 Calcium chloride 333 Calcium citrate 367 Calcium fumarate 578 Calcium gluconate 623 Calcium glutamate, Di-L- 526 Calcium hydroxide 327 Calcium lactate 482 Calcium lactylates 352 Calcium malates 529 Calcium oxide 341 Calcium phosphates 552 Calcium silicate 516 Calcium sulphate 354 Calcium tartrate 290 Carbon dioxide 903 Carnauba wax 407 Carrageenan 460 Cellulose, microcrystalline and powdered 330 Citric acid 472c Citric and fatty acid esters of glycerol 519 Cupric sulphate 1400 Dextrins, white & yellow, roasted starch 472e Diacetyltartaric and fatty acid esters of glycerol 627 Disodium guanylate, 5 631 Disodium inosinate, 5 635 Disodium ribonucleotides, 5 1412 Distarch phosphate 1405 Enzyme treated starches 315 Erythorbic acid 968 Erythritol 381 Ferric ammonium citrate 579 Ferrous gluconate - Flavourings, excluding quinine and caffeine 297 Fumaric acid 418 Gellan gum 575 Glucono delta-lactone 1102 Glucose oxidase 422 Glycerin (glycerol) Food Sanitation Regulation2007 - 91 - INS Number Additive Name 412 Guar gum 414 Gum arabic (Acacia) 507 Hydrochloric acid 463 Hydroxypropyl cellulose 1442 Hydroxypropyl distarch phosphate 464 Hydroxypropyl methylcellulose 1440 Hydroxypropyl starch - Isobutane (for pressurised food containers only) 953 Isomalt 416 Karaya Gum 620 L -glutamic acid 270 Lactic acid 472b Lactic and fatty acid esters of glycerol 966 Lactitol 322 Lecithin 1104 Lipases 410 Locust bean (carob bean) gum 110 Lysozyme 504 Magnesuim carbonate 511 Magnesium chloride 625 Magnesium glutamate, Di-L- ----- Magnesium lactate 343 Magnesium phosphates 553 Magnesium silicates 518 Magnesium sulphate 296 Malic acid 965 Maltitol & maltitol syrup 421 Mannitol 353 Metatartaric acid 461 Methyl cellulose 465 Methyl ethylcellulose 471 Mono- and diglycerides of fatty acids 624 Monoammonium glutamate, L- 622 Monopotassium glutamate, L 621 Monosodium glutamate, L- 1410 Monostarch phoshate 941 Nitrogen - Neotame [technological use consistent with Schedule 2.1.(2) only] 942 Nitrous oxide - Octafluorocyclobutane (for pressurised food containers only) 1404 ` Oxidised starch 440 Pectins 905b Petrolatum (petroleum jelly) 1413 Phosphated distarch phosphate 1200 Polydextroses Food Sanitation Regulation2007 - 92 - INS Number Additive Name 900a Polydimethysiloxane 1521 Polyethylene glycol 8000 433 Polyoxyethylene (20) sorbitan monooleate 435 Polyoxyethylene (20) sorbitan monostearate 436 Polyoxyethylene (20) sorbitan tristearate 452 Polyphosphates 261 Potassium acetate 357 Potassium adipate (Salt reduced and low sodium food only) 402 Potassium alginate 303 Potassium ascorbate 501 Potassium carbonates 508 Potassium chloride 332 Potassium citrates 336 Potassium fumarate 577 Potassium gluconate 326 Potassium lactate 351 Potassium malates 340 Potassium phosphates 337 Potassium sodium tartrate 515 Potassium sulphate 336 Potassium tartrate 407a Processed eucheuma seaweed - Propane (for pressurised food containers only) 1520 Propylene glycol 405 Propylene glycol alginate 477 Propylene glycol esters of fatty acids 1101 Proteases 450 Pyrophosphates 908 Shellac 551 Silicon dioxide (amorphous) 262 Sodium acetates 401 Sodium alginate 554 Sodium aluminosilicate 301 Sodium ascorbate 500 Sodium carbonates 466 Sodium carboxymethylcellulose 331 Sodium citrates 316 Sodium erythorbate 365 Sodium fumarate 325 Sodium lactate 481 Sodium lactylates 350 Sodium malates 339 Sodium phosphates 514 Sodium sulphate 335 Sodium tartrate Food Sanitation Regulation2007 - 93 - INS Number Additive Name 491 Sorbitan monostearate 492 Sorbitan tristearate 420 Sorbitol 1420 Starch acetate (esterified with acetic anhydride) 1450 Starch sodium octenylsuccinate 570 Stearic acid 955 Sucralose (technological use consistent with Schedule 2.1.(2) only) 473 Sucrose esters of fatty acids 334 Tartaric acid 472f Tartaric, acetic and fatty acid esters of glycerol (mixed) 957 Thaumatin 413 Tragacanth gum 1518 Triacetin 451 Triphosphates 415 Xanthan gum 967 Xylitol SHEDULE 2C Alphabetical listing Colours permitted in accordance with GMP on processed foods specified in Schedule 2A INS Number Additive Name 103 Alkanet (&Alkannin) 163 Anthocyanins 162 Beet Red 150a Caramel 1 - plain 150b Caramel II - caustic sulphite process 150c Caramel III - ammonia process 150d Caramel IV - ammonia sulphite process 160e Carotenal, b-apo-8' - 160ª Carotenes 160f Carotenoic acid, b-apo-8' -, methyl or ethyl esters 140 Chlorophylls 141 Chlorophylls, copper complexes 120 Cochineal and carmines 100 Curcumins 161a Flavoxanthin 172 Iron Oxide 161c Kryptoxanthin 161b Lutein 160d Lycopene 160c Paprika oleoresins Food Sanitation Regulation2007 - 94 - 161f Rhodoxanthin 101 Riboflavins 161d Rubixanthan 163 Saffron, crocetin and crocin 171 Titinium dioxide 153 Vegetable carbon 161e Violoxanthin SCHEDULE 2D Colours permitted to a maximum of 70mg/L in beverages and 290mg/kg in foods other than beverages specified in Schedule 2A Alphebetical Listing INS Number Additive Name 129 Allura red AC 121 Azororubine/Carmosine 151 Brilliant black BN 133 Brilliant Blue FCF 154 Brown HT 143 Fast green FCF 142 Green S 132 Indigotine 124 Ponceau 4R 104 Quinoline yellow 110 Sunset yellow FCF 102 Tartrazine Food Sanitation Regulation2007 - 95 - SCHEDULE 2E Technological functions which may be performed by food additives Functional class Sub-classes Definition Acidity regulator Acid, alkali, base, buffering agent, pH adjusting agent Alters or controls the acidity or alkalinity of a food Anti-caking agent Anti-caking agent, anti-stick agent, drying agent, dusting powder Reduces the tendency of individual food particles to adhere or improves flow characteristics Antioxidant Antioxidant, antioxidant synergist Retards or prevents the oxidative deterioration of a food Bulking agent Bulking agent, filler Contributes to the volume of a food without contributing significantly to its available energy Colouring Adds or restores colour to foods Colour fixative Colour fixative, colour stabiliser Stabilizes, retains or intensifies an existing colour of a food Emulsifier Emulsifier, emulsifying salt, plasticiser, dispersing agent, surface active agent, surfactanct, wetting agent Facilitates the function or maintenance of an ameulsion between two or more immiscible phases Firming agent Contributed to firmness of a food or interact with gelling agents to produce or strengthen a gel Flavour enhancer Flavour enhancer, flavour modifier, tenderiser Enhances the existing taste and/or odour of a food Flavouring (excluding herbs and spices and intense sweeteners) Intense preparations which are added to foods to impart taste and/or odour, which are used in small amounts and are not intended to be consumed alone, but do not include herbs, spices and substances which have an exclusively sweet, sour or salty taste. Foaming agent Whipping agent, aerating agent Facilitates the formation of a homogeneous dispersion of a gaseous phase in a liquid or solid food Gelling agent Modifies food texture through gel formation Glazing Agent Coating, sealing agent, polish Imparts coating to the external surface of a food Intense sweetener Retards moisture loss from food or promotes the dissolution of a solid in an aqueous medium Replaces the sweetness normally provided by sugars in foods without contributing significantly to their available energy Food Sanitation Regulation2007 - 96 - Functional class Sub-classes Definition Preservative Anti-microbial preservative, anti-mycotic agent, bacteriophage control agent, chemosterilant, disinfection agent Retards or prevents the deterioration of a food by micro organisms Propellant Gas, other than air, which expels a food from a container Raising agent Liberates gas and thereby increase the volume of a food Sequestrant Forms chemical complexes with metallic ions Stabiliser Binder, firming agent, water binding agent, foam stabiliser Maintains the homogeneous dispersion of two or more immiscible substances in a food Thickener Thickening agent, texturiser, bodying agent Increases the viscosity of a food S C H E D U L E 3 Reg. Sec. 6. PRESCRIBED ANIMAL DISEASES. Actinobacillosis or actinomycosis Anaemia Anthrax Avian Influenza Blackleg Brucellosis Bruising extensive and severe Caseous lymphadenitis associated with emaciation Caseous lymphadenitis Cysticercus cellulosae Cysticercus ovis Decomposition Emaciation (pathological) Erisipelas Fever Food and mouth disease Glanders Jaundice Malignant catarrhal fever Mastitis Oedema Pericarditis Peritonitis Food Sanitation Regulation2007 - 97 - Pleurisy Pneumonia Pyaemia (including joint-ill) Sarcocysts Septicaemia or toxaemia Sparganosis Swine fever Tetanus Trichinosis Tuberculosis Tumours – (a) malignant with secondary growths; or (b) multiple Uraemia S C H E D U L E 4 Reg. Sec. 10(a). TEST FOR PACKAGES AND APPARATUS A. TEST FOR PACKAGES, APPLAINCES, CONTAINERS AND VESSELS USED FOR STORAGE OF FOOD. 1. Preparation: The surface of the ware to be tested shall be washed in water containing detergent and rinsed with clean water. The surface to be tested shall not be handled thereafter. All remnants of water shall be removed from the washed ware by rinsing it with leaching solution that comprises 4 percent of acetic acid in water v/v. 2. Tests: The ware shall than be filled with the leaching solution at room temperature to the maximum capacity of the ware. The ware shall be covered to minimize contamination and shall be left at room temperature for 24 hours. After the period of 24 hours the leaching solution shall be thoroughly stirred and a portion shall be removed for analysis. The leachate shall not contain antimony, arsenic, cadmium, lead or zinc above the following limits in mg/kg:- Sb As Cd Pb Zn 0.2 0.2 0.2 2.0 50.0 Food Sanitation Regulation2007 - 98 - B. TEST FOR PACKAGES, APPLIANCES, CONTAINERS, AND VESSLES USED FOR COOKING. 1. Preparation: As in A above. 2. Test: The ware shall be heated to 120 degrees Celsius and filled to two-thirds of its effective volume with boiling leaching solution (4 per cent of acetic acid in water v/v). The vessels shall be covered, by its own lid, if any, and the leaching solution shall be kept boiling gently for two hours. Leaching solution shall be added periodically to ensure that the area of contact is not diminished. The vessel shall then be left at room temperature for 22 hours. After 22 hours, the volume of the leaching solution shall be restored to two- third of the effective volume of the vessel. After thorough stirring, a portion of the leaching solution shall be removed for analysis. The leachate shall not contain antimony, arsenic, cadmium, or lead above the following limits, expressed in mg/kg: Sb As Cd Pb 0.7 0.7 0.7 7 S C H E D U L E 5 Reg. Sec. 12(2). STANDARDS ACCEPTABLE FOR STATEMENTS OF INGREDIENTS AND COMPONENTS FOR IMPORTED FOOD. COUNTRY STANDARD AUSTRALIA Australia New Zealand Food Standard Code. UNITED STATES Identification number as specified by the Department of Health OF AMERICA from time to time. Food Sanitation Regulation2007 - 99 - S C H E D U L E 6 Reg. Sec. 17(1) AUDIT FREQUENCY Classification Audit Frequencies Starting point Minimum Maximum Low 18 monthly 12 monthly 24 monthly Medium 12 monthly 6 monthly 18 monthly High 6 monthly 3 monthly 12 monthly S C H E D U L E 7 Reg. Sec. 17(2)(c) and 36(2). PRIORITY CLASSIFICATION SYSTEM FOR FOOD BUSINESSES 1. Priority Classification System for Food Businesses. The priority classification system is a scoring system that classifies food businesses into risk categories based on the type of food, activity of the business, method of processing and customer base. Food businesses are assigned a score that relates to one of the three priority classifications: high, medium and low. Individual scores for a specified set of risk factors are added to achieve an overall score that determines the priority classification for the food business. In the implementation of a food safety program requirement this classification system can be used to determine: (a) The food safety program implementation timetable; and (b)The initial audit frequency for food businesses. The priority classification system does not apply to food businesses within the primary industry sector. 2. Application of the System. Businesses will be allocated with a priority classification by the relevant enforcement agency through a desktop process linked to notification. Businesses will be required to provide information regarding the nature of their business in order to comply with the notification requirements of standards 3.2.2 Food Safety Practices and general requirements. The notification process may be incorporated into existing mandatory regulation on licensing requirement for food businesses. Where regulation does not exist, the notification process will need to be established. The enforcement agency will use the information supplied by the food business to allocate a priority classification and to notify businesses of their food safety program implementation Food Sanitation Regulation2007 - 100 - timeframe and initial audit frequency. Classifications will be assigned using a list of food businesses and corresponding classifications. The classifications assigned to food businesses have been determined based on the risk factors considered in the Priority Classification System. The classification of food businesses will occur once in order to support the introduction of a food safety program requirement in the relevant jurisdictions. However, a business classification may be changed by the enforcement agency if it believes that an inappropriate classification has been assigned to the food business. The scoring system will be available to the enforcement agency for reference so agencies can advise food businesses of the basis for the classification that they have been assigned. 3 Why Classify Food Businesses? A Food Safety Code (PNGS 1696) has been developed to achieve the objectives of the food safety reforms. The classification system will be used to guide implementation of the following requirements of the Food Safety Code: x A food safety program requirement will require food businesses to introduce and maintain food safety programs if they identify one or more hazards in their business. It is recognized that the implementation of food safety programs will need to be phased in by the food industry over a specified time period. The implementation of food safety programs by food businesses will be guided by the Priority Classification System. High- risk businesses are likely to be required to implement food safety programs before medium – and low-risk businesses. x The introduction of food safety program requirement will also necessitate the implementation of an audit system infrastructure. The initial audit system for food businesses will be based on the same priority classification established for food safety program implementation. The frequency assigned to a food business will be used for subsequent audits until a compliance history can be established. The outcome of two audits will be required to establish a compliance history that may allow the adjustment of audit frequency. Factors Considered in Classification of Food Business Establishment. A risk-based classification system aims to classify a food business according to the food safety risks that the business presents. To classify a business in this way, it is necessary to make an assessment of the business against objective criteria and then allocate the business to a priority classification based on how the business rated against the criteria. For practical purposes and equity, it is necessary to have a common set of criteria or risk factors for assessing the risk of individual businesses. The classification is determined after consideration of the following major risk factors: x food type and intended customer use; x activity of the business; x method of processing; and x customer base. Food Sanitation Regulation2007 - 101 - The system is intended to guide enforcement agencies and provide a consistent approach to food business classification. 3.1 Food Type and Intended use by Customer The type of food handled by a food business is important in identifying the hazards that are likely to be presented. Some foods are more likely to be contaminated with pathogenic micro-organisms and to support their growth. Whether or not the food is intended to be “ready-to-eat’ is also important in determining the severity of the risk. Ready-to-eat food can present a greater risk of causing food-borne illness, as it is not intended for further heat processing. Heat processing can destroy any pathogens present in the food. 3.2 Activity of the Food Business The amount of handling and whether or not the food is intended to be ready-to-eat are considered in this section and play an important role in determining the potential risk of a food business. Whether or not the food is packaged is also considered. Businesses that extensively handle the food that they produce are more likely to contaminate food with pathogenic bacteria. If a food business handles unpackaged food the risk of contamination is more likely than if the food is pre-packaged prior to handling by the food business. Again if the food is intended to be ready-to-eat and will not receive further heat processing, it presents a greater risk of causing food- borne illness. Caterers serving non-shelf-stable food receive an additional score. This is because they prepare and serve food at different locations. The time delay between serving the food and the potential for temperature abuse increases the food safety risks associated with these businesses. 3.3 Method of Processing. Processing steps that reduce the level of microorganisms through the application of a well-established pathogen reduction step (such as cooking and pasteurization) reduce the risk of microbial population (pathogen reduction steps) and are performed by the food business before sale are considered. Businesses using a pathogen reduction step during processing receive a reduction in score. 3.4 Customer Base The number of individuals potentially exposed to a food hazard is an important determinant in assessing the severity of the risk presented by the food business. The number of persons exposed will, in all but fully automated processes, be related to the number of employees required for production. A business producing a large amount of food is likely to employ more people and therefore the business size is used to approximate the size of the exposed population. Food Sanitation Regulation2007 - 102 - Food businesses catering directly to customers such as children under five, the elderly, pregnant women and people with an illness receive an additional score. These groups are vulnerable to food-borne illness and can become very ill from consuming food that is contaminated with low doses of pathogenic bacteria. 4. The Scoring System 4.1 The Priority Classification System for Food Businesses This scoring system will be made available to the relevant enforcement agencies as a reference which will allow them to explain to food businesses the risk factors considered in allocation of classifications to food businesses. The enforcement agent may use the scoring system to individually classify food businesses if they feel it is appropriate or if an auditor reports that a food business has received an inappropriate classification. Food Business Phone Address Fax Proprietor Date Officer Time Work through Sections 1 to 4 of the document. Add the scores assigned to food business in these sections. Use Section 5 to determine the priority rate for the business. Refer to the definitions provided for guidance. Tick the suitable box in each table SECTION 1 Food type and intended use by customer Food type and intended use by customer Score Tick High-risk foods that are ready-to-eat 35 Medium-risk foods that are ready-to-eat 25 High-risk foods that are not ready-to-eat 15 Medium-risk foods that are not ready-to-eat 5 Low-risk foods that may or may not be ready-to-eat 0 BUSINESS SCORE Food Sanitation Regulation2007 - 103 - SECTION 2 Activity of the Food Business Activity Score Tick High and medium-risk ready-to-eat foods are handled during processing or manufacturing of food 25 High and medium-risk ready-to-eat foods are only portioned before receipt by the customer 20 Low risk or non-ready-to-eat foods are handled during processing or manufacturing of food . 15 Storage, distribution or sale of pre-packaged food only 5 BUSINESS SCORE Additional Points Score Tick A catering business prepares and serves food at different locations 15 BUSINESS SCORE SECTION 3 Methods of Processing Processing Score Tick A pathogen reduction step is performed during processing by the food business prior to sale -10 A pathogen reduction step is not performed during processing by the food business prior to sale 0 BUSINESS SCORE SECTION 4 Customer Base Customer Base Score Tick The food business is not a small business. 10 The food business is a small business. 5 BUSINESS SCORE Additional Points Customer Base Score Tick Business directly supplies food to at-risk groups 20 BUSINESS SCORE Food Sanitation Regulation2007 - 104 - SECTION 5 Priority Classification Risk Score Tick Business Score Low 39 or less Medium 40-64 High 65 or more The Food Business…………………………………………………………………………………….. is assigned a priority classification of ……………………………………………………... Proprietor ………………………………………………………………………………….. Authorized Officer …………………………………………………………………………. 4.2 Definitions High-risk Food Food that may contain pathogenic microorganisms and will support formation of toxins or growth of pathogenic microorganisms. Examples are raw meat, fish, oysters, poultry and milk. Other examples include tofu, fresh filled pasta, meat pies, frankfurters, salami, cooked rice and lasagna (these foods pose a particularly high risk if they are not processed or cooked adequately). Medium-risk Food x Food that may contain micro-organisms but will not normally support their growth due to food characteristics; or x Food that is unlikely to contain pathogenic microorganisms due to food type or processing but may support formation of toxins or growth of pathogenic microorganisms. x Examples are fruits and vegetables, orange juice, canned meats, pasteurized milk, dairy products, ice cream, peanut butter and milk-based confectionery. Low-risk Food Food that is unlikely to contain pathogenic microorganisms and will not normally support their growth due to food characteristics. x Examples are grains and cereals, bread, carbonated beverages, sugar-based confectionery, alcohol and fats and oils. Food Sanitation Regulation2007 - 105 - Activity of the Food Business Handling of food that is required to achieve the final product sold by the food business. This may or may not result in changes to the physical or chemical characteristics of the food. At-risk/vulnerable populations Defined for these purposes as children under the age of five, adults aged over 65, the sick and immune-compromised, and pregnant women. Food Includes: any substance or thing of a kind used, or represented as being for use, for human consumption (whether it is live, raw, prepared or partly), an ingredient or additive in a substance for human consumption, a substance used to prepare a substance for human consumption such as a processing aid, chewing gum and its ingredients or additives or any substance or thing declared to be a food under Part 1, Section 2 of the PNG Food Sanitation Act 1991. Food Business Means a business, enterprise or activity (other than primary food production) that involves the handling of food for sale or the sale of food, regardless of whether the business, enterprise or activity concerned is of commercial, charitable or community nature or whether it involves the handling or sale of food on one occasion only. Food-handling Operation Means any activity involving food handling. Food Premises Means any premises (including land, vehicles, parts of structures, tents, stalls and other temporary structures, boats, pontoons and any other place declared by the relevant authority to be a premise) kept or handling food for sale, regardless of whether those premises are owned by the proprietor, including premises used principally as a private dwelling but does not include vehicles used to transport food or food vending machines. Handling Of food includes the making, manufacturing, production, collection, extraction, processing, storing, transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying of food. Pathogen Reduction step A processing step that significantly reduces the microbial population present in a food material. This may be canning, cooking, fermentation or pasteurization or any other processing step that is capable of significantly reducing the level of pathogens present. Food Sanitation Regulation2007 - 106 - Processing In relation to food, means activity conducted to prepare food for sale including cooking, drying, fermenting, heating, pasteurizing, thawing and washing, or a combination of these activities. Proprietor Means the person carrying on the food business or, if that person cannot be identified, the person in charge of the food business. Ready-to-eat Food Means that is ordinarily consumed in the same state as that in which it is sold and does not include nuts totally enclosed in the shell or whole fruit and vegetables intended for further processing. Small Business A business that employs less than 50 people in the ‘manufacturing’ sector or which employs less than 10 people in the ‘services’ sector. 5. How Food Businesses should be Rated This section provides some examples of food businesses and the priority classification that they could expect to receive. The list will need to be expanded to cover all food businesses. Businesses scoring less than 40 points were assigned to low classification. Businesses scoring between 40 and 64 points were assigned a medium classification. Businesses scoring more than 65 points were assigned a high classification. 5.1 Examples These worked examples reflect the application of the priority classification system to food businesses. The examples classify types of food businesses based on the scores allocated to the risk factors shown in the scoring system (Section 4.1). RTE = ready-to-eat LR = low-risk MR = medium-risk HR = high-risk Food Sanitation Regulation2007 - 107 - Food Business LOW RISK BUSINESSES Food Type Activity Caterers Method of Processing Customer Base At-risk Groups Score Priority Classification Bakery producing LR food e.g. bread and cakes 0 15 -10 5 10 low Bar selling LR Food e.g. Chips and nuts 0 5 5 10 Low Biscuit Manufacturers 0 15 -10 10 15 Low Boning Room 15 15 5 35 Low Brewery 0 15 10 25 Low Butcher 15 15 5 35 Low Carbonated beverage manufacturer 0 15 10 25 Low Childcare centre supplying LR food e.g. Confectionery 0 5 10 20 35 Low Confectionery (sugar- based) manufacturer 0 15 -10 10 15 Low Confectionery (sugar- based) store 0 15 5 20 Low Flour mill and cereal food manufacturer 0 15 10 25 Low Fruit stall selling whole/uncut fruit 5 15 5 25 Low Grocery section of a supermarket selling LR food e.g. Bread and packaged foods 0 5 10 15 Low Low pH sauce manufacturer 0 15 -10 10 15 Low Liquor manufacturer 0 15 10 25 Low Liquor Shop 0 5 5 10 Low Milk Vendor 25 5 5 35 Low Oil and Fat manufacturer 0 15 10 25 Low Service station selling MR RTE food e.g. Milk and orange juice 0 5 5 10 Low Abattoir 15 15 10 40 Medium Bakery producing HR cooked food e.g. pies and quiches 35 25 -10 5 55 Medium Café* (small Business) serving HR RTE cooked food e.g. Meat pies and lasagna 35 25 -10 5 55 Medium Canned meat manufacturer 25 25 -10 5 45 Medium Chocolate Manufacturer 25 25 -10 10 50 Medium Dairy section of a supermarket 25 5 10 40 Medium Dairy/milk factory (pasteurized products) 25 25 -10 10 50 Medium Delicatessen (not manufacturing small-goods) 35 20 5 60 Medium Deli section of a large supermarket 35 20 5 60 Medium Fruit stall selling cut fruits 25 20 5 50 Medium Food Sanitation Regulation2007 - 108 - Food Business LOW RISK BUSINESSES Food Type Activity Caterers Method of Processing Customer Base At-risk Groups Score Priority Classification Fast-food chain (large) 35 25 -10 10 60 Medium Hot dog vendor 35 25 -10 5 55 Medium Ice cream manufacturer 25 25 -10 10 50 Medium Orange Juice manufacturer (Unpasteurised) 25 25 10 60 Medium Peanut Butter Manufacturer 25 25 -10 10 50 Medium Poultry processing 15 15 10 40 Medium Restaurant (large business) serving HR RTE cooked food e.g. Meat and pasta dishes 35 25 -10 10 60 Medium Restaurant (large business) serving HR RTE cooked food e.g. Prepared salads 25 25 10 60 Medium Salad/Vegetable producer producing RTE salads 25 25 5 55 Medium Sausage sizzle 35 25 -10 5 55 Medium School canteen serving HR RTE cooked food e.g. pies and sausage rolls. 35 25 -10 5 55 Medium Seafood processing (not RTE) 15 15 10 40 Medium Service station selling HR RTE food e.g. pies and sausage rolls 35 20 -10 5 50 Medium Takeaway store selling HR RTE cooked food e.g. Fish and hamburgers 35 25 -10 5 55 Medium Airline caterer 35 25 15 10 85 High Catering company (large business) serving HR RTE uncooked food e.g. Oysters and smoked salmon 35 20 15 10 80 High Child care centre serving HR RTE cooked food e.g. Frankfurters and rice 35 25 -10 10 20 80 High City hotel/restaurant (large) serving HR RTE uncooked food e.g. oysters 35 25 10 70 High Hospital caterer 35 25 10 20 90 High Nursing Home 35 25 10 20 90 High Meals on wheels 35 25 -10 5 20 75 High Salami manufacturer (small business)** 35 25 -10 5 55 High Seafood processors producing HR RTE uncooked food eg. Oysters and cold smoked seafood 35 25 5 65 High * covers small restaurants, taverns and pubs ** Salami manufacturers have been classified as high risk at the request of the National Health department. Food Sanitation Regulation2007 - 109 - S C H E D U L E 8. Reg. Sec. 30 (1) (1). IMPLEMENTATION SCHEDULE TO PNGS 1696:2003. STANDARD PHASE DURATION 3.2.1 3 December 2010 – December 2012 3.2.2 1 December 2006 – December 2008 3.2.3 2 December 2006 – December 2009 S C H E D U L E 9. Reg. Sec. 40(1). ALCOHOLIC DRINKS. 1. Wines. In this schedule, (1) Wine means the product of the complete or partial fermentation of fresh grapes, or a mixture of that product and products derived solely from grapes. Wine product means a food containing no less than 700ml/l of wine as defined in this schedule, which has been formulated, processed, modified or mixed with other foods such that is not wine. (2) Fortified wine is wine to which wine spirit has been added, and – (a) fortified dry wine (including dry sherry) shall contain not less than 30% of proof spirit; and (b) all other fortified wines ( including port, madeira, muscat and sweet sherry) shall contain not less than 32% of proof spirit. (3) Sparkling is wine that, by fermentation of portion of the natural sugar content, has become charged with carbon dioxide, to which cane or beet sugar and wine spirit may be added. (4) The following foods maybe added to wine during production – (a) grape juice and grape juice products; and (b) sugars; and (c) brandy or spirit; and (d) added water, where the water is necessary to incorporate any permitted food additive or processing aid. (5) Additives permission and permitted processing aids for the products referred to in Food Sanitation Regulation2007 - 110 - this section are contained in Schedule 2A and Schedule 2 section 4 respectively. (6) There shall be written in the label on or attached to a package containing wine that has been charged with carbon dioxide otherwise than by the fermentation of the wine, the word “Carbonated”, in boldface sans serif capital letters of not less than 4.3mm face, depth, immediately after and of the same size and equally as prominent in the label face in the label as, the name or description of the wine. (7) Wine spirit is the distillate resulting from - (a) the distillation of wine; or (b) the by-products of wine-making; or (c) the alcoholic fermentation of dried fruits in accordance with the standards in force in or in relation to Papua New Guinea. (8) Wine shall not contain - (a) soluble chlorides in total quantity exceeding 0.1% (w/v), calculated as sodium chloride; or (b) soluble sulphate in quantity exceeding 0.2% (w/v), calculated as potassium sulphate, except in the case of fortified wines in which case the quantity shall not exceed 0.4% (w/v); or (c) more than 0.125% (w/v) of volatile acidity, calculated as acetic acid. (9) Wines that - (a) contain less than 25% of proof spirit; and (b) have a specific gravity of not less than 1.0 at 15.5OC, wines and other wines may contain sulphur dioxide in accordance to Schedule (2A) 2. Medicated Wine. (1) Unless otherwise standardized herein, medicated wine is wine to which any drug included in the British Pharmacopoeia or British Pharmaceutical Codex has been added, and the drug shall be present in such proportion that each 1fl oz of wine contains not less than the minimum dose of the drug as stated in the Pharmacopoeia or Codex. (2) Meat wine, beef wine that purports to contain any malt extract is wine to which has been added malt extract, so that the resultant wine contains not less than 2.5% of meat extract. (3) For the purpose of this section, meat extract shall be deemed to contain 8% of nitrogen derived from meat. (4) Malt wine or wine that purports to contain any malt extract of meat or beef is wine to which has been added malt extract, shall conform to the specified standard for each substance. (5) Medicated wine containing more than one substance for which medicinal value is indicated or claimed shall conform to the specified standard for each substance. (6) There shall be written in the label on or attached to a package containing medicated wine, meat wine, malt wine or mixed medicated wine- Food Sanitation Regulation2007 - 111 - (a) the words “Medicated wine”, in boldface sans serif capital letters of not less than 4.3 mm face depth; and (b) the name in English, of the drug or substance with which the wine is medicated; and (c) the quantity of wine to be taken for a dose; and (d) the percentage of alcohol by volume present in the wine; and (e) the words “this preparation is to be used as a medicine only”, in boldface sans serif capital letters of not less than 2.8mm face depth. (7) A person (other than a pharmacist, licensed victualler or licensed wine- seller) shall not sell medicated wine – (a) as a beverage; or (b) by the glass; or (c) otherwise than in the unbroken original immediate container in which he received it; or (d) unless it is labelled in strict conformity with the requirements of this section. 3. Quinine tonic wine. (1) Quinine tonic wine is wine containing quinine or a compound of quinine (calculated as quinine hydrochloride) in proportion of not less than 570mg and not more than 2280mg per l. (2) Subject to subsection (3), there shall be written in the label on or attached to a package of quinine tonic wine a statement, in boldface sans serif capital letters of not less than 2.3mm face depth, of the proportion of quinine contained in the package, in the following form:- “This quinine wine that contains (insert the number of milligrams) mg of quinine per litre. It does not conform with the standard fixed by the British Pharmacopoeia.” (3) Quinine tonic wine that contains not less than 2280mg of quinine per litre (calculated as quinine hydrochloride) need not bear the statement “It does not conform with standard fixed by the British Pharmacopoeia”. 4. Aperitifs. An aperitif is an alcoholic beverage obtained by the blending of herbs or other natural aromatic substances, or both, with wine or spirit, and processed so that the product possesses the taste, aroma and characteristics generally attributed to an article of its class. 5. Fruit wine and vegetable wine (1) Cidar means the fruit wine prepared from the juice or must of apples and no more than 25% of the juice or must of pears. (2) Fruit wine and/or vegetable wine means the product prepared Food Sanitation Regulation2007 - 112 - from the complete or partial fermentation of fruit, vegetable, grains and/or cereals or preparations of those foods, other than that produced solely from grapes. (3) Fruit wine and/or vegetable wine product means a food containing no less than 7000 ml/l of fruit wine and/or vegetables wine, which has been formulated, processed, modified or mixed with other foods such that it is not a fruit wine and/or vegetable wine. (4) Mead means the product prepared from the complete or partial fermentation of honey. (5) Perry means the fruit wine prepared from the juice or must of pears and no more than 25% of the juice or must of apples. (6) Fruit wine, vegetable wine or mead may contain (i) fruit juice and fruit juice products; and (ii) vegetable juice and vegetable juice products; and (iii) sugars; and (iv) honey; and (v) spices; and (vi) alcohol; and (vii) water (7) Additives permitted and permitted processing aids are in accordance with Schedule (2A) and Schedule 2 section 4 respectively. 6. Ale, beer and stout. (1) Malt ale or malt beer is a fermented liquid, brewed from barley malt and hops exclusively, and containing not less than 7.3% of proof spirit. (2) (a) Beer means the product, characterized by the presence of hops or preparations of hops, prepared by the yeast fermentation of an aqueous extract of malted or unmalted cereals, or both and contains not less than 7.3% of proof spirit. A reference to beer includes a reference to ‘ale’, “lager” “pilsner” and “stout”. (b) the following foods may be added during production of beer: (i) sugar, and (ii) salt, and (iii) herbs and spices, and (c) may contain sulphur dioxide in accordance with Schedule (2A), with declaration. (3) Malt ale or malt beer, beer, in bulk shall not contain permitted additives and processing aids at levels more than those specified in Schedule 2A and 4 respectively. Food Sanitation Regulation2007 - 113 - 7. Spirits. (1) Spirits means a portable alcoholic distillate, including whisky, brandy, rum, gin, vodka and tequila, which, unless otherwise required by this schedule, contains at least 37% alcohol by volume, produced by distillation of fermented liquor derived from food sources, so as to have the taste, aroma and other characteristics generally attributable to that particular spirit. (2) Brandy means a spirit obtained from the distillation of wine, or fermented preparations of grapes or grape product. (3) Liquor means a spirit flavoured or mixed with other foods. (4) The strength of brandy, whisky, rum and gin shall be not less than 35 degrees under proof or 37% alcohol by volume. (5) There shall be written in the label on or attached to a package that contains spirits- (a) the name of the country in which the spirits were produced; and (b) if the spirits are a blend of spirits produced in more than one country – the name of each such country, in such a way that the country producing the larger proportion of the spirits is the first mentioned, in boldface sans serif capital letters of not less than 2.8mm face depth, and – (c) in a case to which Paragraph (b) applies, the proportion of the spirits produced in each country; and (d) where spirits that have been bottled from imported bulk are sold in bottles under the name of a manufacturer, packer or agent, a declaration in the following form:- “Bottled by (insert the name and address of bottler)”, in boldface sans serif capital letters of not less than 1.5mm face depth. (6) Geographical Indications (a) A geographical indication must not be used in relation to a spirit, even where the true origin of the spirit is indicated or the geographical indication is used in translation or accompanied by expressions such as ‘kind’, ‘style’, ‘imitation’ or the like, unless the spirit has been produced in the country, locality or region indicated. (b) A spirit lawfully exported under a geographical indication, but bottled in Papua New Guinea must not be sold under that geographical indication - (i) unless the concentration of alcohol by volume in the spirit is at a level permitted under the laws for that geographical indication; or (ii) if any other distinctive quality or characteristic of the spirit is altered in a manner that would mislead or deceive the public as to the nature of the product identified by the geographical indication. Food Sanitation Regulation2007 - 114 - SCHEDULE 10 – FORMS. Form 1 - Collection Certificate Form 2 - Certificate of Seizure or Condemnation Form 3 - Authority Certificate Form 4 - Label for Food Samples Form 5 - Request for Analysis of Food samples Form 6 - Certificate of Analysis Form 7 - Certificate of Clearance Form 8 - Notice of Intention to Import Form 9 - Collection Report Form 10 - Import Permit Form 11 - Notice of Rejection of Article for Import Form 12 - Notice of Food Bourne Disease/ Diarrhoeal Disease at an Incidence Rate Above Normal Form 13 - Application for Licence/ Licence Renewal to conduct or Carry on a Prescribed Business Form 14 - Licence to Conduct or Carry on a Prescribed Business Food Sanitation Regulation2007 - 115 - PAPUA NEW GUINEA Food Sanitation Act 1991 Act. Sec. 20 (b). Reg. Sec. 18(1)(a). Form 1 COLLECTION CERTIFICATE 1. INSPECTOR: Name (Printed)………………………………………… Number: ………… 2. BUSINESS: Trade Name: ……………………………………………. Address: ………………………………………………… 3. DATE COLLECTED: …………………………………………………… 4. TIME COLLECTED:…………………………………………………………… 5. PERSON FROM WHOM SAMPLE OBTAINED: Name (Printed) ……………………………… Address: ……………………………………. Signature: ………………………………….. 6. BUSINESS MANAGER: Name (Printed) ………………………………………………………… Address …………………………………………………………………. Signature ……………………………………………………………….. Food Sanitation Regulation2007 - 116 - 7. Sample Description Number Size/Number Package(s) from which drawn Method of collection Amount payment tendered Remarks on sample appearance 1. 2. 3. 4. 5. 8. REASON FOR COLLECTION …………………………………………………………………………. 9. SAMPLE TEMPERATURES ON COLLECTION 1= ; 2= ; 3= ; 4= ; 5= 10. SAMPLE SEAL USED………………………………………………………………………………….. 11. INSPECTORS SIGNATURE ………………………………………………………………………………………… Food Sanitation Regulation2007 - 117 - PAPUA NEW GUINEA Food Sanitation Act 1991 Act. Sec. 20 (c). Reg. Sec. 18 (1) (b). Form 2 CERTIFICATE OF SEIZURE OR CONDEMNATION To: (Name of Business Manager/Article Owner) Information copy: ………………………………………………. (1) The following article/s has/have been inspected by the Health Department, Division of Environmental Health and was/were found to be unacceptable for sale and/or consumption. Business Manager (Name Printed) Article Description/Quantity ……………………………………………………………………. Business Address ………………………………………………… ………………………………………………… Person from whom sample collected. …………………………………………………………………….. Address…………………….. …………………………………….. …………………………………………………………. Lot number, if any: ………………………………………………. Reason for seizure/condemnation ……………………………….. ……………………………………………………………………. (2) The articles are seized or condemned under Section 20 of the Food Sanitation Act 1991. The product will be destroyed by the Local Medical Authority under Section 18(2) of the Regulation at your expense/held by the Local Medical Authority pending District Court proceedings. If you are found guilty of an offence under the Act the article will become the property of the State and you will be liable for the cost of storage handling and disposal in addition to any penalty imposed. ………………………………………… …………………………………………. Food Inspector Name of Local Medical Authority Number: ………………………………… Food Sanitation Regulation2007 - 118 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg. Sec.18(1)(c). Form 3. AUTHORITY CERTIFICATE. SIGNATURE OF BEARER HEALTH NAME:…………………………….. HAS BEEN APPOINTED AN OFFICIAL INSPECTOR UNDER PUBLIC HEALTH ACT AND FOOD SANITATION ACT SECRETARY FOR HEALTH REG. NO. POWER TO ENTER PREMISES PUBLIC HEALTH ACT SECTION 8 CH 226. FOOD SANITATION ACT SECTION 20 FOR THE PURPOSE OF CARRYING INTO EFFECT THE PROVISIONS OF THIS ACT, AN INSPECTOR MAY ENTER AND EXAMINE ANY RPEMISES AT SUCH TIMES AS ARE PRESCRIBED OR IN THE CASE OF BUSINESS OR TRADE PREMISES AT ANYTIME DURING WHICH BUSINESS IS CARRIED ON, OR IS USUALLY CARRIED ON, ON THE PREMISES, AND AT SUCH OTHER TIMES AS ARE PRESCRIBED. Food Sanitation Regulation2007 - 119 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg. Sec. 21(1) Form 4. LABEL FOR FOOD SAMPLE. (Serial No.) Food Sanitation Regulations 2007 : --------------------------------------------- (Section 21) LABEL FOR FOOD SAMPLE : (Serial No.) : (FOOD REGULATION 2007 : (Section 21) Sample Reference No.---------------------- : (Office Stamp) Sample of ------------------------------------ Date ------------------------------------------ : Sample Reference No. ----------------- : Sample of -------------------------------- Date and time of collection : Date -------------------------------------- : This sample has been obtained in accordance with the provisions of the Food Sanitation Regulation 2007 for the purpose of analysis. : (Serial No.) By whom collected Designation -------------------------------- : FOOD SANITATION REGULATION ---------------------------------------------------- : (SECTION 21) Address ----------------------------------------- : (Office Stamp) ---------------------------------------------------- : Sample Reference No.---------------------- : Sample of ------------------------------------ : Date ------------------------------------------ : This sample has been obtained in accordance with the provisions of the Food Sanitation Regulation 2007 for Purpose of analysis. : ------------------------------------------------ : (Serial No.) Food Sanitation Regulation2007 - 120 - Alleged contents of package : FOOD SANITATION REGULATION : 2007 : (Section 21) : : (Office Stamp : : Sample Reference No.---------------------- : Sample of ------------------------------------ : Date ------------------------------------------ From whom obtained : This sample has been obtained in : accordance with the provisions of : the Food Sanitation Regulation : 2007 for the purposes of analysis. : -------------------------------------------- : (Serial No.) Name ------------------------------------- : FOOD SANITATION REGULATION 2007 Address ---------------------------------- : (Section 21) --------------------------------------------- : : (Office Stamp) : Sample Reference No.----------------- This sample has been obtained in : Sample of ------------------------------- accordance with the provisions of the : Date -------------------------------------- Food Sanitation Regulation 2007 for This sample has been obtained in the purpose of analysis. : accordance with the provisions of the : Food Sanitation Regulation 2007 : the purpose of analysis. Food Sanitation Regulation2007 - 121 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg. Sec.22 (e). Form 5. REQUEST FOR ANALYSIS OF FOOD SAMPLE. Officer Ref. No. ………………………… Office Address ……………………………………… ……………………………………… ……………………………………… The Analyst Date: ……………………………………… ………………………………………….. ………………………………………….. ………………………………………….. I am sending herewith ………………….. * sample of food/apparatus personally/ through……………………………………by AIR, registered mail* for your analysis (name of authorized officer) and report. This sample is contained in a sealed *bottle/package/container and labelled as follows: Sample Reference No. * Type of Food/Apparatus Date of sample taken 1. ……………………… …………………………… ……………………… 2. ……………………… …………………………… ……………………… 3. ……………………… …………………………… ……………………… Name and Designation of Authorized officer. The type of analysis required for the sample is as follows: Sample Reference No. Type of Analysis Specific tests required (if any) 1. ……………………. ………………………… ………………………… 2. ……………………. ………………………… ………………………… 3. ……………………. ………………………… ……………………… ……………………………………………. Name and designation of authorized officer. (NOTE: This sample has been taken in accordance with the procedures laid down under the Food Sanitation Regulations 2007. Food Sanitation Regulation2007 - 122 - PAPUA NEW GUINEA Food Sanitation Act 1991. Act.Sec.23(i). Reg.Sec.24(1). Form 6. CERTIFICATE OF ANALYSIS LABORATORY NO ---------------------------------------- TO -------------------------------------------------------------- ------------------------------------------------------------------- ------------------------------------------------------------------- I, the undersigned, an analyst appointed under the Food Sanitation Act 1991, do hereby certify that on the ---------------------------- day of -------------------- 20------- ----------------------------* there was handed to me by ----------------------------- a sample of ------------------------------------------------------------------------------ with Sample Reference No -------------------------- for analysis in a -------------------------- *labelled/marked ------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------------------------------- and sealed --------------------------------------------------------------------------------------------and that I have analysed the same before any change had taken place in constitution of the food that would interfere with the analysis, and that the result of my analysis is tabulated on attachment and is summarised as follows: ---------------------------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------------------------------- As witness my hand, this hour ---------------- the day of --------------- 20-------------------------- ------------------------------------ ------------------------------------ ------------------------------------ (Signature, Name and Designation of Analyst) -------------------------------------------------------------------------------------------------------------- Food Sanitation Regulation2007 - 123 - *Delete where not applicable Analyst worksheet 1. Product 2.Sample number 3. Seals [ ] intact [ ] none [ ] broken 4. Date from 5.Rec’d from 6 District or laboratory 7.Description of sample 8.Net contents [ ] Not applicable declare/unit [ ] Not determined amount found…….. ……… units examined % of declared ……….. 9. Labeling …. Originals …Submitted …Copies …Submitted [ ] None 10. Summary of analysis 11. Reserve sample 12.Analysts signature (broken seal [ ]) 13.Worksheet check a. By b. Date 14. Date reported Food Sanitation Regulation2007 - 124 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg. Sec.27(10). Form 7. CERTIFICATE OF CLEARANCE I …………………………….. of ……………………………………………. (insert full name of inspector) (insert business address) am satisfied that ……………………………………….. has taken sufficient steps to ensure (insert full name of business manager) the premises used by ……………….. at ………………. for the purposes (insert business name) (insert address) of …………………………………. is in a clean and sanitary condition at this time ………………………………… Hence the order for temporary (insert time and date). closure imposed on ………………………………..by ……………………… (insert full name of food inspector is hereby withdrawn. Full name of Food Inspector ID Number Date: ……………………………….. Signature Food Sanitation Regulation2007 - 125 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg. Sec.28(2)(a). Form 8. NOTICE OF INTENTION TO IMPORT TO: The Senior Health Inspector, Food and Quarantine I (insert full name of applicable, printed) of (insert address of applicant) make application, in accordance with Section 28(1) of the Food Sanitation Regulation2007, for a permit to import into Papua New Guinea *food/food additives/apparatus or packages for use with food or food additives for sale. The articles are scheduled to arrive at (entry point) on (date) abroad (vessel/flight/registration). The country of origin is ……………………………………………………… Each article *complies/does not comply with the requirements of the Food Sanitation Act 1991, the Regulations and Standards. The article(s) *is/are of the type described below: ARTICLE TYPE QUANTITY LOT IDENTIFICATION DESCRIPTION I declare that, to the best of my knowledge and belief, the above particulars are true and correct. Signature of Declarant: ………………………………….. Date:…………………………………………………… *Delete where not applicable. Food Sanitation Regulation2007 - 126 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg.Sec.28(4). Form 9. COLLECTION REPORT -------------------------------------------------------------------------------------------- Date Collected. 1. Sample No: 2. Time Collected ------------------------------------------------------------------------------------------------------------ 3. (a) Product names and descriptions: (b) Methods of collections: (c) Collector’s identification on package and seal: -------------------------------------------------------------------------------------------- 4. Reason for collection: -------------------------------------------------------------------------------------------- 5. Manufacturer: 6: Dealer or Importer: -------------------------------------------------------------------------------------------- 7. Size of lot sampled and 8. Date dispatched; lot number(s): -------------------------------------------------------------------------------------------- 9. Delivered to: 10. Date and time of delivery 11. Laboratory -------------------------------------------------------------------------------------------- 12. Records obtained: (a) Invoice No. and date (b) Shipping record and date (c) Other document -------------------------------------------------------------------------------------------- 13. Sample Seal used: 14. Collector (printed names, address and signature) 15. Remarks: Food Sanitation Regulation2007 - 127 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg. Sec.28(6). Form 10. IMPORT PERMIT (Insert full name of applicants) of (insert address of applicants) is permitted to import into Papua New Guinea the articles detailed below for the purpose of their use and sale under the Food Sanitation Act 1991, Food Sanitation Regulation 2007 and Standards prescribed under the Act. The article(s) is/are of the type described below: Article Type Quantity Lot ID Country of Origin Description Food Inspector Issuing Import Permit: ………………………………….. (Signature) Date: Authority Certificate Number ------------------------------------ Food Sanitation Regulation2007 - 128 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg.Sec.28(8). Form 11. NOTICE OF REJECTION OF ARTICLE FOR IMPORT TO: (Name and address of importer) Your application for a permit to import food/food additives/apparatus or packages for use with food or food additives for purposes of sale as described below is rejected, the articles being found deficient in the manner as described. ARTICLE TYPE QUANTITY LOT IDENTIFICATION DESCRIPTION PARTICULARS OF DEFICIENCY Subject to Section 28(8) and (9) of the Regulation, the articles shall be forfeited and disposed of as Local Medical Authority may direct. Food Inspector Issuing notice: -------------------------------------------------------- (Signature) Date: Authority Certificate Number Food Sanitation Regulation2007 - 129 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg. Sec.29(1),(2) and (3). Form 12. NOTICE OF FOOD BORNE DISEASE/DIARRHOEAL DISEASE AT AN INCIDENCE RATE ABOVE NORMAL To: Local Medical Authority I hereby notify the Local Medical Authority that at (insert time) on (insert date) at (insert location) (insert number) patient(s) was/were diagnosed by myself (insert full name) as suffering symptoms of diarrhoeal disease of food borne disease (including poisoning or intoxicating). Patient Sex : Age (M/F) (Yrs) Occupation Work Address (Suburb/Town Diagnosis 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. The patient(s) diagnosed with food borne disease, claimed to have eaten at the following locations in the three days prior to the onset of symptoms------------------------------------------- ---------------------------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------------------------------- Food Sanitation Regulation2007 - 130 - The “incident rate” of diarrhoeal disease in my patient population in the last three months are provided below: Month (a) Number of cases Reporting Diarrhoeal Disease (b) Number of cases Reporting illness of Any king Incidence Rate (A) / (B) Full Name Contact Address Signature Date Contact Phone Number Food Sanitation Regulation2007 - 131 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg. Sec.35 Form 13. APPLICATION FOR LICENCE/LICENCE RENEWAL TO CONDUCT OR CARRY ON A PRESCRIBED BUSINESS. CONTACT DETIALS Name of proprietor Business Address of proprietor Trading name of food business Licence Number (if any) Contact Details PLEASE NOTE: If this is a single food business then complete details in this section. If there are multiple premises (within the jurisdiction of the relevant enforcement agency) then complete details under the section ‘Location of all food premises’ below. Attach a floor plan of premises, buildings, structures, access ways etc. � Business hours phone number: � After hours phone number � Facsimile Number: � Email Address: OWNERS OF PREMISES Owner’s Name: Owners Address: Contact Details: � Business hours phone number: � After hours phone number � Facsimile Number: � Email Address: Food Sanitation Regulation2007 - 132 - NATURE OF BUSINESS INFORMATION NOTE: The food business is required to notify the enforcement agency of any changes to the information provided below. The new information must be provided to the enforcement agency before the changes occur. Any changes to the information may affect the classification of a food business. 1(a) What is your business type? Please tick all boxes that apply: � Manufacturer/processor � Retailer � Food service � Distributor/Importer � Packer � Storage � Transport � Restaurant/Café � Snack bar/takeaway � Caterer � Meals-on-wheels � Hotel/Motel/Guesthouse � Pub/Tavern � Canteen/Kitchen � Hospital/Nursing Home � Childcare Centre � Home delivery � Mobile food Operator � Market Stall � Charitable or community organization � Temporary Food premises � Other. Please specify (b) Please provide more details about your business type. (For example: butcher, bakery, seafood processor, soft drink manufacturer, milk vendor, service station, poultry processor, biscuit manufacturer etc.) 2. Do you provide, produce or manufacture any of the following foods? Please tick all boxes that apply: � Prepared, ready-to-eat table meals � Frozen meals � Raw meat, poultry or seafood � Fermented Meat Products � Meat pies, sausage rolls or hot dogs � Sandwiches or rolls � Soft drink/juices � Raw fruit and vegetables � Confectionery � Infant or baby foods � Bread, pastries or cakes � Egg or egg products � Diary products � Prepared salads � Other Food Sanitation Regulation2007 - 133 - WHAT IS THE NATURE OF YOUR FOOD BUSINESS To be answered by all businesses: (a) Are you a small business ? (b) Is the food that you provide, produce or manufacture ready-to-eat when sold to the customer? (c) Do you process the food that you produce or provide before sale or distribution? (d) Do you directly supply or manufacture food for organizations that cater to the sick, elderly, children under 5years of age or pregnant women (such as hospitals, nursing homes or child care centres)? Yes Yes Yes Yes No No No No To be answered by manufacturing/processing business only: (e) Do you manufacture or produce products that are not shelf stable ? (f) Do you manufacture or produce fermented meat products such as salami? Yes Yes No No To be answered by food service and retail business only: (includes charitable and community organizations, markets stalls and temporary food premises): (g) Do you sell ready-to-eat food at a different location from where it is prepared? Yes No - Refer to definitions below: Definitions for the purposes of notification Process, in relation to food, means activity conducted to prepare food for sale including chopping, cooking, drying, fermenting, heating, pasteurising, or a combination of these activities. Note: this is not the same definition for process that is used in the food safety standards. Thawing and washing have been removed from this definition as these processes present a very low risk to food safety and are not relevant for the purposes of this form. Ready-to-eat food means food that is ordinarily consumed in the same state as that in which it is sold and does not include nuts totally enclosed in the shell or whole fruit and vegetables intended for further processing by the customer. Shelf Stable means non-perishable food with a shelf life of many months to years. Small business is a business that employs less than 50 people in the ‘manufacturing” sector or which employs less than 10 people in the ‘food services’ sector. Note: When determining the number of employees of a business where casual and part-time employees are involved, their weekly hours are added together and divided by the number of hours per week stipulated in the award for employees of that business. Only staff involved in food handling operations should be included. Food Sanitation Regulation2007 - 134 - ADDITIONAL NOTIFICATION INFORMATION FOR MOBILE FOOD VENDORS Are you a mobile vendor (eg. ice cream van, bread van) or do you vend permanently stationed at one site (eg. after hours takeaway van)? Please indicate. � Mobile Vendor � Permanently Stationed Vendor For mobile vendors please provide the address at which the vehicle is normally garaged or housed: For permanently stationed vendors please provide the address of the site: APPLICATION FORM FOR TEMPORARY EVENTS 1. Name, location, date(s) and time(s) of event: Name: Location: Date(s): Time(s): 2. Name, address and postal address(if different) of company/body responsible for the event: Name: Address: Postal Address: 3. Name and contact details of events organiser/coordinator or person responsible for organising/coordinating food stalls: Name: Postal Address: Telephone: Business Hours: Mobile: After Hours: Fax: Food Sanitation Regulation2007 - 135 - 4. Details of stalls and stall holders. Name and/or number of stall Name of stallholder or name of food business and proprietor Address of stallholder or food business Phone, fax, Mobile numbers of stallholders/food business Types of Food to be Sold Ph. Mobile: Fax: Ph. Mobile: Fax: Ph. Mobile: Fax: Ph. Mobile: Fax: LOCATION OF ALL FOOD BUSINESSES Complete details of business location for all food premises within the jurisdiction of the enforcement agency. Trading Name Location Contact Numbers and Details � (BH) � (AH) � Fax: � Email: � (BH) � (AH) � Fax: � Email: � (BH) � (AH) � Fax: � Email: � (BH) � (AH) � Fax: � Email: Food Sanitation Regulation2007 - 136 - I declare that all particulars contained in this Application are complete and correct. Signature of Applicant Date of Application Food Sanitation Regulation2007 - 137 - PAPUA NEW GUINEA Food Sanitation Act 1991. Reg. Sec. 36 Form 14. LICENCE TO CONDUCT OR CARRY ON A PRESCRIBED BUSINESS Name of Licensee: ………………………………………………………………… Address of Licensee: ………………………………………………………………… Address of Premises: ………………………………………………………………… Detailed description of premises: ……………………………………………………. Name and address of owner of premises: …………………………………………… Licence fee paid: …………………………………………………………………………… Licence valid from: ………………………………………………………………………….. Other conditions of license: ………………………………………………………………… The Food Business:…………………………………………………………………………… Is assigned a priority classification of:………………………………………………………… This license is issued subject to the Food Sanitation Act 1991, the Regulations and Standards made thereunder. Dated this day of 20 . ……………………………………………………….. Assistant Secretary, Health/Assistant Local Medical Authority for the Local Medical Authority. Food Sanitation Regulation2007 - 138 - MADE this day of 2007. …………………………… GOVERNOR-GENERAL. No. 01 of 2007. Food Sanitation Regulation 2007. Schedule 1 – Maximum Microbial Loads Permitted No. 01 of 2007. Food Sanitation Regulation 2007. PART V. – INSPECTION AND ANALYSIS. PART VIII. – REFRIGERATED AND FROZEN FOODS. PART IX. – LICENCES. PART X. – MISCELLANEOUS. SCHEDULES. 5. Microbiological Limits in food. Campylobacter Column 1 Column 2 Column 3 Column 4 Vitamin or Mineral Permitted Forms RDI(unless stated otherwise) RDI(unless stated otherwise) for children aged 1-3 years. Column 1 Column 2 Column 3 Column 4 Vitamin or Mineral Permitted Forms RDI(unless stated otherwise) RDI(unless stated otherwise) for children aged 1-3 years. MINERALS Column 1 Column 2 Column 3 Column 4 Vitamin or Mineral Permitted Forms RDI(unless stated otherwise) RDI(unless stated otherwise) for children aged 1-3 years. Column 1 Column 2 Column 3 Column 4 Vitamin or Mineral Permitted Forms RDI(unless stated otherwise) RDI(unless stated otherwise) for children aged 1-3 years. FOOTNOTES TO TABLE 3B 3. Recommended daily oral intake as a supplement, for those Papua New Guineans not exposed to sunlight. 160b Annatto extracts 20 mg/kg ICE CREAM AND EDIBLE ICES* Fillets only SCHEDULE 2 B SHEDULE 2C Acidity regulator Anti-caking agent Antioxidant Bulking agent Colouring Colour fixative Emulsifier Firming agent Flavour enhancer Flavouring Foaming agent Preservative Stabiliser Thickener 2. Application of the System. Tick the suitable box in each table SECTION 2 Activity of the Food Business Activity Score Additional Points SECTION 3 Methods of Processing SECTION 4 Customer Base Customer Base Customer Base SCHEDULE 10 – FORMS. Food Sanitation Act 1991 Food Sanitation Act 1991. SANITATION ACT SECTION 20 Food Sanitation Act 1991. 4. Details of stalls and stall holders. Name and/or number of stall Name of stallholder or name of food business and proprietor Address of stallholder or food business Phone, fax, Mobile numbers of stallholders/food business Types of Food to be Sold Ph. Mobile: Fax: Ph. Mobile: Fax: Ph. Mobile: Fax: Ph. Mobile: Fax: PAPUA NEW GUINEA Food Sanitation Act 1991.