Food and Food Standards (Peanut and Peanut Products) Regulations, 1990 (S.I. No. 99 of 1990)

SI 99 of 1990 Food and Food Standards (Peanut and Peanut Products) Regulations, 1990 Statutory Instrument 99 of 1990 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 (Peanut and Peanut Products) Regulations, 1990. Application 2. (1) These regulations shall apply to peanut and peanut products which are sold or manufactured for sale in Zimbabwe. (2) No person shall sell, import for sale or manufacture for sale peanut or peanut products other than in terms of these regulations. Interpretation 3. In these regulations: “peanut butter” means the ground or comminuted food product obtained from clean, sound, shelled peanuts after roasting and blanching mature peanut kernels from which the testa is removed and the germ may or may not be removed. “peanut product” means a product which is manufactured from peanuts. Peanut butter 4. (1) Peanut butter (a) shall have (i) a good flavour and aroma of typical freshly roasted peanuts, with no rancidity or other objectionable flavour or odour; (ii) a uniform smooth or crunchy texture and a colour typical of roasted peanuts; (b) shall be (i) free of foreign matter, dirt or other defects such as scorched or discoloured peanut tissue; (ii) free from viable yeasts, moulds and bacteria likely to cause microbiological spoilage and toxicity. (c) may contain salt, permissible sweetening agents, anti-oxidants, emulsifiers and stabilisers as permitted by the Third Schedule to the Food and Food Standards (Preservatives, Additives and Prohibited Substances) Regulations, 1972. (2) The total content of seasonings and non-peanut material in peanut butter shall not exceed ten per centum of the weight of the finished product. (3) The oil content of the peanut ingredients may be adjusted by the addition or subtraction of peanut oil so that the fat content of the finished product does not exceed sixty per centum. (4) The peanut and peanut product shall not contain mycotoxins in excess of twenty parts per billion.