Food and Food Standards (Pasta Products) Regulations, 1991 (S.I. 149 of 1991)

SI 149 of 1991 Food and Food Standards (Pasta Products) Regulations, 1991 Statutory Instrument 149 of 1991 IT is hereby notified that the Minister of Health has, in terms of section 27 of the Food and Food Standards Act [Chapter 15:04], made the following regulations:— 1. These regulations may be cited as the Food and Food Standards (Pasta Products) Regulations, 1991. 2. (1) These regulations shall apply to all pasta products which are sold or manufactured for sale in Zimbabwe. (2) No person shall sell, import for sale, or manufacture for sale any pasta products which do not comply with these regulations. 3. In these regulations— “flour” means the product prepared by grinding and bolting cleaned wheat; “pasta products” means the class of food prepared by drying formed units of dough prepared from flour and water with or without one or more of the optional ingredients referred to in section 5. 4. The pasta products specified in the first column of the Schedule shall be of the shape or size stipulated opposite thereto in the second and third columns. 5. Pasta products may contain any of the following optional ingredients— (a) egg white, frozen egg white or dried egg white or a combination of these in such quantity that the egg solids are not less than comma five per centum and not more than two per centum of the weight of the finished pasta product; (b) disodium phosphate in a quantity not less than comma five per centum and not more than one per centum of the finished pasta product; (c) seasoning; (d) salt; (e) gum gluten in such quantity that the total protein content is not more than thirteen per centum of the weight of the finished pasta product; (f) glyceryl monostearate in a quantity not exceeding two per centum of the weight of the finished product: Provided that a finished pasta product must contain not less than eighty-seven per centum total solids. 6. In addition to the requirements of the Food and Food Standards (Food Labelling) Regulations, 1990, each pasta product shall bear a label stating— Schedule (Section 4) Pasta product Shape Size bird’s nest ribbon macaroni tube not less than 2.8 millimetres and not more than 6.85 millimetres in diameter. Noodle various spaghetti rod but not tubular not less than 1.5 millimetres and not more than 2.8 millimetres in diameter. Tagliatelle strip not more than 6 millimetres in diameter and 1 millimetre in thickness. Vermicelli rod but not tubular not more than 1.5 millimetres in diameter.