Processed Food (Grades and Standards) Regulations, 1964

PROCESSED FOOD THE PROCESSED FOOD ACT kEGULA TIONS ( under section 1 3) THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 (Made by the Minister on the 28th day of February, 1964) [9th March, 1964.] 1. These Regulations may be cited as the Processed Food (Grades and Standards) Regulations, 1964. 2. In these Regulations the expression "Brix" means (except where otherwise stated) the degrees Brix of a liquid when tested at 20°C (68°F) or at any other temperature corrected to 20°C (68°F) with a Brix hydrometer calibrated at 20°c (68°F); "drained weight" means the net weight less the weight of the packing medium and is obtained by draining the contents on a standard sieve for one and one-half to two minutes (except where otherwise stated in these Regulations) depending on the kind of fruit or vegetable constituting the contents; "gross weight" means the total weigh t of container and contents; "net weight" means the gross weight less the weight of the container; "solid pack" in relation to fruit includes fruit which has been wholly or partially processed without sugar before reprocessing so as to allow the fruit to pack closely; "standard sieve" means (except where otherwise stated) a No. 8 sieve with apertures of 0.0937 of an inch. 29 L.N. 80/64 Amd: L.N. 251/64 llS 72 95/76 74B/83 3. There shall apply in relation to the foods set out in the Schedule Schedule which are manufactured or processed for export or for sale in the Island the respective grades or standards and other requirements prescribed in the said Schedule. [The inclusion of this paae is authorized by L.N. 160/ 1984) 30 THE PROCESSED FOOD (GRADE AND STANDARDS) REGULATIONS, 1964 (1) } (2) SCHEDULE [Deleted by L.N. 74b/83] (3) CANNED MANGO (Regulation 3) Product Description: Canned Mango is prepared from the properly matured fruit of the mango, Mangifere species, which fruit is properly washed and the whole fruit or the flesh sliced from the seed, sufficiently processed by heat in hermetically sealed containers to assure preservation of the product but not over-processed. The label description may include one or more of the words "Whole", "Cheeks". "Slices", "Pieces" or "Halves", according to the facts. The grades of canned mango are "Fancy Quality" and "Choice Quality". "Fancy Quaucy" is the quality of canned mango of the Bombay varit>ty (a) that is of good quality, with not less than 75 per cent of the units in any one container uniform in colour a11d the balance not deviating conspicuously from the general colour; (b) that is free from stem, skin, or other defects, and with not more than 10 per cent of the units in any one container showing minor defects such as raggedness, lack of uniformity of ripeness, or marked differences in shape; (c) of which the minimum cut-out sugar syrup (when measured) is 18° Brix measured at 30° C (86° F) on the comminuted contents of the container; and (a) which has a minimum drained weight of 60 per cent of the capacity of the container. "Choice Quality" is the quality of canned mango of any one variety (a) that is of fairly good colour throughout; (b) that is free from stem, skin and other defects; and with not more than 20 per cent of t!ie units in any one container showing minor defects such as raggedness, lack of uniformity of ripeness or marked differences in shape; [The inclusion of this page is authorized by L.N. 160/ 1984] THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATION~, 1964 (c) of which the minimum cut-out sugar syrup is 16° Brix measured at 30°C (86° F) on the comminuted contents of the container; and (d) which has a minimum drained weight of 60 per cent of the capacity of the container. (4) MANGO WITH RUM General Requirements: Mango with Rum is Canneci Mango witii rum added. Thl grades, standards and other requirements for Mango with Rum are the same as for Canned Mango except that Mango with Rum may contain rum in such amount that its alcohol content is more than 3 per cent but less than ·5 per cent such alcohol content to be declared on the label. (5) MARMALADE (Citrus Fruit Origin) General 1<.equirements: Marmalade is the product of jelly-like consistency made from any combination of peel, pulp and juice of the named citrus fruit or fruits which has been boiled with sweetenlng agent hereinafter prescribed and which shall (a) contain (i) not less than 68½ per cent water soluble solids as estimated by L!Jc refractometer at 30°C (86°F) without correction for insoluble solids; except that where the marmalade is packed in hermetically sealed containers it shall contain not less than 65 per cent; (ii) not less than 32 per cent by weight of any combination of peel, pulp and juice of the named citrus fruit; and (iii) sugar, invert sugar syrup, or dextrose; and (b) may contain (i) added citric, tartaric or malic acid in a quantity that compensates for any deficiency in the natural acidity of the fruit ingredient to bring acidity within the pH range of 3-4; (ii) residual sulphur dioxide from the fruit ingredient not exceeding 40 parts per million or, with the written approval of the Controller of Food Standards in a case where the product is being imported, such proportion as complies with the regulations of the importing country. [The inclusion of this page is authorized by L.N. 160/ 1984) 31 32 J'HE PROCESSJ£D FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 (6) CANNED ORANGE JUICE Product Description: Canned orange juice is the undiluted, uncon centrated, unfermented juice obtained from mature, fresh fruit of Otrus sinensis except tangerines, which fruit has been properly washed; is packed with or without the addition of a non-liquid, nutritive sweetening ingredient or sweetening ingredients; and is sufficiently processed by heat and packed in hermetically sealed containers to assure preservation of the product but not over-processed. Styles of Canned Orange Juice: Style I - Unsweetened (or natural juice). Style II - Sweetened (canned orange juice of this style shall be processed with the addition of a non-liquid nutritive sweetening ingredient or sweetening ingredients). The declaration of a grade by the processor is optional. The grade which may be declared shall be either "Fancy Quality" or "Choice Quality". Canned orange juice in respect of which no grade is declared shall nevertheles! be of a standard which is not lower than that specified for "Choice Quality". "Fancy Quality" is the quality of canned orange juice that (a) shows no coagulation; (b) has a very good colour; (c) has a very good flavour; and (a) is practically free from defects. Explanation of References: (a) "very good colour" means that ithe orange juice has a bright yellow to yellow-orange colour typical of freshly extracted juice and is free from browning due to scorching, oxidation, caramelization, or other causes; (b) "very good flavol.llf" means a fine, distinct, canned orange juice flavour which is definitely free from traces of sec -ching, caramelization, oxidation, bitterness or terpenes; ancl is free from off flavours of any kind; (c) "practically free from defects" means that there may be present not more than 0.030 per cent by volume of recoverable oil (The inclusion of tbis page is authorized by L.N. 160/ 1984] THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 and that the juice does not contain particles of membrane, core or skin, seeds or seed particles or other defects that more than slightly affect the appearance of the product. "Choice Quality" is the quality of canned orange juice that (a) may show slight coagulation; (b) has a good colour; (c) has a good flavour; and (d) is fairly free from defects. Explanation of References: (a) "good colour" means that the orange juice may be slightly amber or very light in colour but is typical of canned orange juice and may show evidence of slight browning, but ds not off colour; (b) "good flavour" means a good, normal, canned orange juice flavour which may have a slightly caramelized or slightly oxidised flavour but is free from ,.J' flavours of any kind; (c) "fairly free from defects" means that there may be present not more than 0.050 per cent by volume of recoverable oil and that the juice does not contain particles of membrane, "f'lre or skin, seeds or seed particles, or other defects that materially affect the appearance of the product. [The inclusion of this page is authorized by L.N. 160/ 19.84) 33 34 THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 Both styles of canned orange juice shall satisfy the requirements set out in the following table: STYLE I STYLE II Single Strength Single Strength Orange Juice Orange Juice Analyses Limits (Unsweetened) (Sweetened) Grade Grade Fancy Choice Fancy Choice Brix Min. 10.5° 9.5° 10.5° 9.5° Max. .. . . . . . . Acid Min. 0.60 0.55 0.60 0.55 Max. 1.45 1.65 1.45 1,65 Brix Min. 10.5:1 9:1 12.5:1 !,:1 if the brix is if the brix is Acid less than less than 15 ° 11.5° 9.5:1 9.5:1 if the brix is if the brix is more than more than 11.5° 15° Max. 20.5:1 23.1 20.5:1 23.1 (The inclusion of this pa~e is authorized by L.N. 160/ 1984) THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 35 ]964 (7) CANNED PINEAPPLE Product Description: Canned pineapple is prepared from the properly matured fruit of the pineapple plant which fruit is properly peeled, cored and rimmed and is sufficiently processed by hewt in hermetically sealed containers to assure preservation of the product but is not over processed. ~tyle~ of Canned Pineapple: "SLICED" or "SLICES" consist of whole, practically unbroken slices of pineapple that have been cut approximately at right angles to the vertical axis of the fruit. "BROKEN SLICED" or "BROK.EN SLICES" consist of varying sized portions of slices which have approximately the same measure ment along the radial axis. ("RADIAL Axis" means the measurement along the radius from the inside arc to the out side arc.) "TIDBITS" or "TITBITS" of pineapple are small, wedge-shaped sections cut from slices or portions of slices. The approximate measurements of such sections are Length of outside arc . . . more than i" but not more than ¾" Thickness more than S / 16" but not more Length (measured along the radius from the inside to the outside arc) than ½" more than 11 / 16" but not more than 1¼", "SALAD CuTs" or "SEGMENTS" are wedge-shaped sections cut from slices or portions of slices of pineapple. The approximate measurements of such sections are Length of outr-:ide arc Thickness Length {measured along the radius from the inside to the outside arc) more than ¾" but not more than 2" more than S / 16" but not more than 15/16". more than ¾" but not more than 1¼", [The Inclusion of Ibis paae is authorized by L.N. 160/ 1984) 36 THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 "OruNKs" are portions of pineapple which are reasonably uniform in shape and size. "DICED" or "CUBES" consist of approximately cube-shaped pieces. "PIECES" are portions of pineapple which may or may not be uniform in shape. ·'CRUSHED" pineapple is pineapple that has been cut, shredded or crushed into a comminuted form or into small, irregularly shaped pieces that do not have the appearance of regularly cut units. The grades for all styles of canned pineapple are "Choice Quality" and "Standard Quality". For both grades and all styles the sugar syrup used shall give a cut-out of not less than 18 ° Brix when tested not less than 14 days after processing in the container. "Choice Quality" is the quality of sliced, tidbits, salad cuts or segments, chunks, diced or cubes, or pieces that (a) have a good colour; (b) have a good flavour and odour; (c) have a good character; (d) are practically free from defects; and {e) have a minimum drained weight of 60% of the capacity of the container. Explanation of References: (a) "good colour" means that the colour of the pineapple units or mass is bright and is characteristic of the variety of properly ripened and properly matured pineapple processed; that there may be slight variations in shades of such characteristic colour in the units, within each unit, or within the mass, and that white radiating streaks may be present; and that such varia tions do not materially affect the appearance of the product; (b) "good flavour and odour" means a distinct and normal flavour for the variety, characteristic of properly ripened and properly matured pineapple that has been properly prepared and processed; and free from objectionable flavours and odours of any kind; {c) "good character" means that the units are of reasonably uniform ripeness, the fruitl~ts are reasonably compact in structure, the units are fairly free from porosity, and that not more than 1.1 ounces of core is contained in 1 pound of [Ibo inclusion of this paae is authorized by LN. 160/ 11184] ( THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 31 1964 drained fruit. The slices shall fit the can to a reasonable degree; (cl) "practically free from defects" means that the product is reasonably free from excessive trimming (in slices or half slices) crushing, splits, blemishes, brown spots, portions of shell, bruised portions and other similar injuries or defects not specifically mentioned that affect the appearance or edibility of the product. "Standard Quality" is the quality of sliced, tidbits, salad cuts or segments, chunks, diced or cubes or pieces that (a) may be only fairly free from excessive trimming (in slices or haH slices) crushing, splits, blemishes, brown spots, portions of shell, bruised portions and other similar injuries or defects not specifically mentioned that affect the appearance · or edibility of the product: and (b) have a minimum drained weight of 60% of the capacity of the container. "Crushed", not included in the above requirements for "Choice Quality" and "Standard Quality" consists of shredded or finely cut pieces of pineapple fruit fresh. No grade declaration is required. Not more than one percent (1 %) by weight of the drained pineapple may be blemished. In detennining the weight of any blemished material, the weight of the entire piece which is blemished is included and the percentage based on the drained weight. (8) CANNED PINEAPPLE JUICE Product Description: Canned pineapple juice is the undiluted, unconcentrated, unfennented juice obtained from the edible portions of the mature fruit of the pineapple plant; is prepared by a succession of treatments. (including, but not being limited to, crushing, screening, and pressing with or without heat) to extract a part of the liquid and insoluble materials, is packed with or without the addition of solid sweetening ingredients; is sufficiently processed by heat and packed in hermetically sealed containers to ensure the preservation of the product but not overprocessed. The grades for canned pineapple juice are "Choice Quality" and "Standard Quality". (The Inclusion of Ibis na11e i, authorized by L.N. 160/ 1984) 38 THE PROCESSED FOOD (GRADES AND STANDARD:;) REGULATIONS, 1964 "Choice Quality" is the quality of canned pineapple juice that (a) has a good colour; (b) has a good flavour; and (c) is practically free from defects. Explanation of References: (a) "good colour" means that the juice has colour characteristic of juice which has been freshly extracted from properly matured and properly ripened pineapple and has been properly processed; (b) "good flavour" means a distinct canned pineapple juice flavour, characteristic of canned pineapple juice which is made from properly matured and properly ripened pineapple and is free from any caramelized flavour, and the juice should have a minimum Brix value of 12°; tc) "practically free from defects" means that the juice does not contain specks or other objectionable particles that affect the appearance or palatability of the juice, and may contain not more than 26 per cent free and suspended pulp. "Standard Quality" is the quality of canned pineapple juice that otherwise meets the requirements of "Choice Quality" but contains specks or other particles to an extent that does not materially affect the appearance or palatability of the juice, and may contain not more than 30% free and suspended pulp. (9) TOMATOES IN SKINS Product Description: Tomatoes in Skins are the product prepared from sound, mature tomatoes of the red or reddish varieties that are thoroughly washed and trimmed and packed into cans as. whole as possible and to which may be added the juice obtained from other sound, mature, tomatoes. The juice or pulp obtained from trimmings or tomato residual material is prohibited. The drained weight refers to the proportion of tomato solids to juice present. The calculation shall be based on the percentage of drained tomato solids after draining the sample on a slightly inclined screen two meshes to the inch for one-half minute, the wire of the screen being approximately one-thirty-second of an inch. A screen eight inches in diameter shall be used for grading tomatoes packed in 28 fluid ounce cans or smaller~ a screen twelve inches in diameter for the grading of larger cans. [The Inclusion of thia pa11e is authorized by L.N. 160/ 1984} THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 39 1964 Calcium chloride, calcium cnrate, monoca1c1wn phosphate, calcium sulphate, or any combination of these may be used to condition the tomatoes provided that the total calcium content inclusive of such conditioner, calculated as calcium, shall not be more than 0.035 per cent by weight of the finished product. The grades for Tomatoes in Skins are "Choice Quality" and ''Standard Quality". "Choice Quality" is the quality of tomato that (a) possesses a normal flavour and odour; (b) has a practically uniform red colour (70% red) from the Munsell colour discs (SR 2. 6 / 13-glossy finish); 18 % yellow (2.5 Yr 5 /12-glossy finish); 6% black (NI-glossy finish); 6% grey (N4-Matt finish); (c) contains not less than 70 per cent drained tomato solids which are whole or practically whole; and (d) is free from stems, black spots, sun scalds and other defects. "Standard Quality" is the quality of tomato that (a) possesses a normal flavour and odour; (b) has a fairly uniform red colour (65% red) from the Munsell colour discs (SR 2.6/13-glossy finish); 25% yellow (2.5 Yr 5 / 12-glossy finish); 5 % black (N !-glossy finish); 5 % grey (4--Matt finish); (c) contains not less than 64 per cent drained tomato solids which are fairly whole; and (d) is • practically free from pieces of stems, core, black spots, sun scalds, trimming and other defects. (10) CANNED TOMATOES Product Description: Canned Tomatoes are sound mature tomatoes of red or reddish varieties that are peeled, cored and trimmed, packed into cani-i as whole as possible and to which may be added the juice obtained from other sound, mature, whole tomatoes; the juice or pulp obtained from trimmings or tomato residual material is prohibited. The drained weight refers to the proportion of tomato solids to juice present. The calculation shall be based on the percentage of drained tomato solids after draining the sample on a slightly inclined screen two meshes to the inch for one-half minute, the wire of the screen being approximately one-thirty-second of an jnch. A screen eight inches in [The inclusion of this page is authorized by L.N. 160/ 1984) IHE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 diameter shall be used for grading tomatoes packed in 28 fluid ounce cans or smaller; a $Creen twelve inohes in diameter for the grading of larger cans. Calcium chloride, calcium citrate, monocalcium phosphate, calcium sulphate, or any combination of these may be used to condition the tomatoes provided that the total calcium content inclusive of such conditioners, calculated as calcium, shall not be more than 0.026 per cent by weight of the finished product. The grades for Canned Tomatoes are "Fancy Quality", "Choice Quality" and "Standard Quality". "Fancy Quality" is the quality of tomatoes that possess a normal flavour and odour, a practically uniform red colour; contains not less than 65 per cent drained tomato solids which are whole or practically whole; and is free from pieces of skin, stems, core, black spots, sun scald and other defects. "Choice Quality" is the quality of tomato that possesses a normal flavour and odour, a fairly uniform red colour; contains not less than 60 per cent drained tomato solids which are whole or fairly whole; and is practically free from pieces of skin, stems, core, black spots, sun scald and other defects. "Standard Quality" is the quality of tomato that possesses a normal flavour and odour, a reasonably uniform red colour; contains not less than 50 per cent drained tomato solids; and is fairly free from pieces of skin, stems, core, black spots, sun scald and other defects. (11) TOMATO JUICE Product Description: Tomato juice is the product prepared from the unconcentrated pasteurized liquid (with a proportion of the pulp) of the tomato, processed by any method, with or without heat, which does not add water thereto, from whole, ripe, sound tomatoes from which all stems and objectionable portions have been removed. If salt or sugar is added to Tomato Juice it shall be used dry or dissolved in the juice obtained from the whole tomatoes and an appropriate declaration shall appear on the label The grades for Tomato Juice are "Fancy Quality", "ChoiC(.: Quality" and "Standard Quality". "Fancy Quality" is the quality of tomato juice that (a) bas a good consistency; (b) has a colour equal to or better than the colour produced by spinning a combination of the following Munsell colour discs; [lbe Inclusion of thia paae Is authorized bY L.N. 160/ 1984) THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 41 1964 65% red (SR 2.6/13-glossy finish); 21 % yellow (2.5 Yr. 5/12-glossy finish); 7% black (Ni-glossy finish); 7% grey (N4-matt finish); and (c) is free from particles of skin, seeds, minute pieces of core and other defects. "Choice Quality" is the quality of tomato juice that (a) has a fairly good consistency; (b) has a colour equal to or better than the colour produced by spinning a combination of the following Munsell colour discs: 56% red (SR 2.6/13-glossy finish); 28% yellow (2.5 Yr. 5 I 12-glossy finish); 8 % black (NI-glossy finish); 8 % grey (N4--matt finish); and (c) is practically free from particles of skin, seeds, minute pieces of core and other defects. "Standard Quality" is the quality of tomato juice that (a) r::s a fainy ~;ood consistency; (b) nas a < · 0 .1r equal to or better than the colour produced by spinnil.g a combination of the following Munsell colour discs: 53% ~ed (SR 2.6/13 glossy finish); 28% yellow (2.5 Yr. 5/12-glossy finish); 9.5% (NI-glossy finish); 9.5% grey (N4-matt finish); and (c) may contain defects which even if noticeable are not so large, so numerous, or of such contrasting colour as to seriously detract from the appearance of drinking quality of the product. (12) TOMATO JUICE COCKTAIL General Requirements: Tomato Juice Cocktail is the product consisting of not less than 85 per cent tomato juice, to which may be added other vegetable juices, salt, sugar and non-artificial flavouring ingredients. (13) [Deleted by L.N. 74B/83] (14) CANNED YAM Product Description: Canned Yam is prepared from the sound, mature underground tuber of species of the plant Dioscorea, which tuber is properly peeled and washed, and is sufficiently processed by heat to assure preservation of the product in hermetically sealed containers. Only yam of the species Dioscorea cayenmensis shall be packed and ('The inclusion of this p1111e ls authorized by L.N. 160/ 1984) 42 THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 labelled "Yellow Yam". All other species or varieties of the genus Dioscorea shall be packed and labelled "White Type Yam". The grades for Canned Yam are "Fancy Quality" and "Choice Quality". "Fancy Quality" is the quality of yam of the yellow variety that (a) has a good colour: (b) has a good flavour and odour: (c) has a good character; (d) is practically free from defects; and (e) has a drained weight of not less than 70% of the capacity of the container. "Choice Quality" is the quality of canned yam of either yellow or white variety or a mixture of bolh containing not less than 90% of one variety, and which has (a) a fairly good colour; (b) a fairly good flavour and odour; (c) a fairly good character; (d) is fairly free from defects; and (e) has a drained weight of not less than 68% of the capacity of the container. Explanation of references: (a) "good colour" means that the colour of the units of the masi is bright and is characteristic of the properly matured, properly cooked yam of the same varietal characteristics and not more than 5 % of the units vary in colour from the rest; (b) "fairly good colour" means that the colour of the units of the mass is bright and is characteristic of the properly matured, properly cooked yam of the same varietal characteristics and that variations in colour in the units, within each unit, or within the mass are not so marked as to affect materially the appearance of the product; (c) "good flavour and odour" means a distinct and normal flavour for the variety characteristic of properly matured, properly cooked yam, that has been properly prepared and processed, and which is free from any objectionable flavour or odour; (d) "good character" means that the units are of reasonably uniform texture and compactness; (The inclusion of this paae is authorized by L.N. 160/ 1984) THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 43 1964 (e) "free from defects" means that the product is reasonably free from trimmings, splits, blemishes, dark discolouration, pieces of skin and fine roots or portions of fine roots. (15) CANNED ACKEE Product Description: Canned Ackee is prepared from the properly matured fruit of Bliglzia sapida (the ackee plant) which has been opened by natural process either on the plant or during the process of rack ripening which lasts three days. The segments shall be properly trimmed and cored, and shall be sufficiently processed by heat in hermetically sealed containers to assure preservation of the product. The grades for canned ackee are "Fancy Quality" and "Choice Quality". "Fancy Quality" is the quality of canned ackec packed in suitable packing media, which (a) has a uniform yellow colour; (b) has a good flavour and odour: (c) has a good character; (d) is practically free from defects; and (e) has a minimum drained weight of 60% of the capacity of the container. Explanation of references: (a) "uniform yellow colour" means that the colour of the segments or mass is bright and is characteristic of properly ripened and properly matured ackee of the same varietal characteristics, with not more than 10% of the units present varying in colosr from the rest of the units; (b) "good flavour and odour" m.eans a distinct and normal flavour, characteristic of properly ripened and properly matured cooked ackee, free from any objectionable flavour or odour; (c) "good character" means that the segments are firm and that not less than 80 % of unit wholeness (i.e. each unit shall be an unbroken half of a segment) and that not more than 10% of the drained weight of the unit wholes shall be so broken, squashed or badly mis-shapen as to render them unic.lentifiable; (d) "free from defects" means that the product is free from trimmings, seeds, or portions of seeds, pods or portions of pods and stems. [The inclusion of this page is authorized by L.N. 160/ 1984] 44 THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 "Choice Quality" is the quality of canned ackee packed in suitable packing media and which (a) has a fairly uniform yellow colour; (b) has a fairly good flavour and odour; (c) has a fairly good character; (d) is fairly free from defects; (e) has a drained weight of not less than 58 % of the capacity of the container. Explanation of References: (a) "fairly uniform yellow colour" means that the colour of the segments or mass is bright and is characteristic of properly matured and properly ripened ackee of the same varietal characteristics, with not more than 25 % of the units varying in colour from the rest of the units; (b) "fairly good flavour and odour" means a distinct and no111t1al flavour, characteristic of properly matured and properly ripened cooked ackee, free from any objectionable flavour or odour; (c) "fairly good character" means that the segments are firm and that not less than 75 % are of unit wholeness (i.e. each unit shall be an unbroken half of the segment); and that not more than 15% of the drained weight of the unit wholes shall be so broken, squashed or badly mis-shapen as to render them unidentifiable; (d) "fairly free from defects" means that the product is fairly free from trimmings, seeds or portions of seeds, pods or portions of pods and stems. (16) CANNED CONCENTRATED GRAPEFRUIT JUICE Product Description: Canned concentrated grapefruit juice is the concentrated product obtained from sound, mature grapefruit (C:trus paradisii). The fruit is prepared by sorting and by washing prior to extraction of the juice and the extracted juice is concentrated. The concentrated grapefruit juice is processed in accordance with good commercial practice, and may or may not require processing by heat, subsequent refrigeration, or freezing to assure preservation of the product but is not the product known as ''frozen concentrated grapefruit juice". The finished product may contain cold-pressed grapefruit oil to [Tlae inclusion of this page is authorized by L.N. 160/ 1984] THE PROCT&ED FOOD IGIUDES AND STANDARDS) REGULATIONS, 4S 1964 standardize the flavour. The Brix value of the finished concentrate sh.all not be less than 20°. A statement of the degree of concentration shall be attached to the product, but a statement erring by not more than half a degree below the correct degree shall be·accepted for this purpose. Canned concentrated grapefrui,t juice shall show no serious gelation and shall reconstitute properly. The reconstituted juice shall (a) possess a fairly good colour; (b) be fairly free from defects; (c) possess a fairly good flavour; (d) contain not less than 2.5 milligrams of Ascorbic Acid per 100 grams juice per degree Brix and not more than 0.020% by volume of recoverable oil in the juice; and (e) be free flowing. Explanation of references: (a) "fairly good colour" means that the colour may be only fairly bright and is typical of concentrated grapefruit juice that is reasonably free from browning due to scorching. oxidation, caramelization or other causes; (b) "fairly free from defects" means that there may be present (i) juice cells but in such numbers as not seriously to detract from the appearance or drinking quality of the juice; (ii) not more than 14 % free and suspended pulp; (iii) practically no seeds or portions thereof that could not pass readily through round perforations of i inch in diameter; (iv) only such small seeds or portions thereof as can readily pass through round perforations of i inch in diameter and do not seriously detract from the appearance or drinking quality of the juice; and (v) other defects that are not materially objectionable; (c) "fairly good flavour" means a normal flavour for reconstituted concentrate grapefruit juice, which flavour may be slightly caramelized or slightly oxidized or may possess traces of terpene but is free from off flavours of any kind. The ratio of the Brix value to acid shall not be less than 5.5 to I; [The inclusion of this pa11e b authorized by L.N. 160/ 1984) 46 THE PROCESSED FOOD (GRADES -'.ND STANDARDS) REGULATIONS, 1964 (d) "reconstituted juice" means the concentrate mixed with a sufficient quantity of distilled water to produce a mixture having a Brix value of 10° to 11.S-: (e) "degree of concentration" means the ratio by volume of reconstituted juice to concentrate. (17) CONCENTRATED ORANGE JUICE Product Description: Concentrated orange juice ii the concentrated product obtained from the, sound, mature fruit of the sweet orange group (Citrus sinensis) and the Mandarin group (Citrus reticulata) except tangerines. The fruit is prepared by sorting and by washing prior to extraction of the juice and (he extracted juice is concentrated. The concentrated orange juice is processed in accordance with good com mercial practice, and may or may not require processing by heat, sub sequent refrigeration or freezing to assure preservation of the product, but is not the product known as "frozen concentrated orange juice". The finished product may contain cold pressed orange oil to standardize the flavour. The Brix value of the finished concentrate shall be not less than 20°. A statement of the degree of concentration shall be attached to the product but a statement erring by not more than half a degree below the correct degree shall be accepted for this purpose. Concentrated orange juice shall reconstitute properly and the reconstitut.ct juice shall (a) possess a fairly good colour; (b) be fairly free from defects; (c) possess a fairly good flavour; (d) have a minimum Brix: Acid ratio of 6 to 1 and a maximum Brix: Acid ratio of 24 to 1, and contain 3 milligrams of Ascorbic Acid per 100 grams juice per degree Brix, and not more than 0.02% by volume of recoverable oil in the juice; and (e) be free-flowing. Explanation of references: (a) "fairly good colour" means that the orange juice may be slightly amber or very light in colour and may show evidenc~ of slight browning but is not off colour; (The ioclusion of this paae is authorized by L.N. 160/ 1984] THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 (b) "fairly free from defects" means that there may be present (i) small seeds or portions thereof that are of such size that they could pass through round perforations not exceed ing ¼ inch in diameter, provided such seeds or portions thereof do not seriously affect the appearance or drinking quality of the juice; (ii) juice cells and pulp that do not seriously affect the appearance or drinking quality of the juice; and (iii) other defects that are not materially objectionable; (c) "fairly good flavour" means a normal flavour for reconstituted concentrated orange juice; and that the flavour may range from high acidity to low acidity, may have a slightly caramelized or slightly oxidized flavour or may possess traces of terpene but is free from off flavours of any kind; (d) "reconstituted juice" means the concentrate mixed with a sufficient quantity of distilled water to produce a mixture having a Brix value of 11.5° to 13°; (e) "reconstitute properly" means that the reconstituted juice shows no material separ~tion of colloidal or suspended matter after standing for four hours at a temperature of not less than 68°F in a clear glass tube or cylinder (such as a 250 ml. graduated cylinder); (f) "degree of concentration" means the ratio by volume of reconstituted juice to concentrate. (18) JELLIES Styles of Jellies: Style I (Naming the Fruit) Jelly shall be made by boiling the juice of the named fruit free from seeds and pulp or a concentrate made from such juice with water and a sweetening agent and (a) shall contain not less than 60 per cent of water soluble solids as estimated by the refractometer at 30°C (86°F) uncorrected for insoluble s<ets: (b) may contain such an amount of added pectin, pectinous preparation, or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the fruit. [The inclusion of this page Is authorized bY L.N. 160/ 1984] 47 48 THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 Style II (Naming the Fruit) Jelly with added pectin shall be made by boiling the juice of the named fruit free from seeds and pulp or a concentrate of such juice with water and a sweetening agent and (a) shall contain (i) not less than 32 per cent of the juice of the named fruit; (ii) not less than 60 per cent of water soluble solids as estimated by the refractometer at 30°C (86°F) uncorrected for insoluble solids; (iii) pectin or a pectinous preparation; and (b) may contain (i) such an amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit; (ii) juice of another fruit; Jiii) sulphur dioxide not exceeding 40 parts per million or, in a case where the product is being exported, with the written approval of the Director of the Bureau of Standards, sulphur dioxide not exceeding the maximum prescribed in the regulations of the importing country. In any combination of two or more fruit juices the weight of each shall be not less than one-fifth of the weight of the combination. The grades for fruit jelly are "Fancy Quality" and "Choice Quality". "Fancy Quality" is the quality of fruit jelly that (a) possesses a good consistency; (b) possesses a bright typical colour; (c) is free from defects; and (d) possesses a distinct and normal flavour. "Choice Quality" is the quality of fruit jelly that (a) possesses a reasonably good consistency; (b) has a reasonably bright typical colour; (c) is free from defects; and (d) possesses a reasonably good and normal flavour. Explanation of references: (a) "acid ingredient" means lemon juice, citric acid, lactic acid, malic acid, tartaric acid or any combination of two or more of these; [The Inclusion of thi, page is authorized by L.N. 160/ 1984] THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 49 1964 (b) "good consistency" means tender to slight firm texture retaining a compact shape without excessive weeping; and "reasonably good consistency" means lacking firmness but not syrup, or more than slighty firm but not tough or rubbery; (c) "bright typical colour" means a sparkling lustre which is not more than slightly cloudy and is free from dullness: and "reasonably bright typical colour" means a colour not more than slightly cloudy or slightly dull; (ti) "distinct and nonnal flavour" means a flavour free from any caramelized flavour or any objectionable flavour of any kind: (e) "reasonably good and normal flavour" means a slightly caramelized flavour free from bitterness or other objectionable off flavour; (f) "free from defects" means free from hard seeds (where these can be readily eliminated on processing), black particles, pits, cores and bits of skins and other extraneous material. Standards provided for in this paragraph do not apply to Mint Jelly, Jellied Mint, Cranberry Jelly or Jellied Cranberry. (19) JAMS General Requirements: Jam (a) shall be made by processing fresh fruits, fruit pulp, or cannerl fruit with water and sucrose, dextrose, invert sugar, by boiling to a suitable consistency and with or without the addition of an acid ingredient, or pectin in the form of fruit juice or pectinous preparation; and (b) shall contain not less than 66 per cent water soluble solids as estimated by the refractometer at 30°C (86°F). Styles of lam: Style I (Naming the fruit) lam is prepared from any one kind of fruit and shall bear a label indicating the fruit, and shall not contain any preservative but may contain such an amount of added pectin, pectinous preparation, or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit. Style II (Combination) lam 1s Jam made from two or more fruits, and the fruits shall be declared on the label in order of predominance. [The Inclusion of this paae is authOt'lzed by L.N. l(i{)/ 1984) SO THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 (20) GUAVA CUPS Product Description: Guava Cups is the product obtained from sound, fully mature fruit of the guava plant (Psidium guajava) that is carefully selected, washed and peeled and from which the pulp and seeds are removed after slicing the fruit in half. The resulting product is then packed in syrup and sufficiently processed by heat in hermetically sealed containers to assure preservation of the product, but is not over processed. The grades for Guava Cups are "Fancy Quality", "Choice Quality" and "Standard Quality". "Fancy Quality" is the quality of guava cups (a) that is of bright uniform yellow or uniform pink colour; (b) that is free from skin, seeds, raggedness of cut, and splits; (c) of which not more than 10% of the units in any one container are blemished; and (d) the drained weight of which is not less than 58 % of the capacity of the container. "Choice Quality" is the quality of guava cups (a) that has a fairly ullliform bright colour with not less than 60% by weight of the drained product of cups of either yellow or pink colour; (b) that is fairly free from skin, seeds, raggedness of cut with not more than 25 % by weight of the drained product showing splits; (c) of which not more than 25% of the units in any one container are blemished; (d) the drained weight of which is not less than 55 % of capacity of container. "Standard Quality" is the quality of guava cups that otherwise meets the requirements of "Choice Quality" but that consists of less than 60% by weight of the drained product of cups of either yellow or pink colour. Explanation of reference: "blemished" means blemished with scabs or other pathological injuries, or by discoloration or other abnormality which affects materially either the appearance or the edibility of the units or both of them. flbe incliaion of this pa11c i• authorized by L.N. 160/ 1984) THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 51 1964 (21) GUAVA HALVES Product Description: Guava Halves is the product obtained from sound, fully mature fruit of the guava plant (Psidium guajava) that is carefully selected, washed, peeled and sliced in halves. The resulting product is then packed in syrup and sufficiently processed by heat in hermetically sealed containers to assure preservation of the product. but not over-processed. The grades for Guava Halves are "Fancy Quality", "Choice Quality" and "Standard Quality". "Fancy Quality" is the quality of guava halves (a) that is of a bright uniform yellow or uniform pink colour; (b) that is free from skin, splits and raggedness of cut; (c) of which not more than 10% of the units in any one container are blemished; and (d) the drained weight of which is not less than 58% of the capacity of the container. "Choice Quality" is the quality of guava halves (a) that is of fairly uniform bright colour with not less than 60% by weight of the drained product of halves of either yellow or pink colour; (b) that is fairly free from skin, raggedness of cut with not more than 25 % by weight of the drained product showing splits; (c) of which not more than 25% of the units in any one container are blemished; and (d) the drained weight of which is not less than 55% of the capacity of the container. "Standard Quality" is the quality of guava halves that otherwise meets the requirements of "Choice Quality" but that consists of less than 60% by weight of the drained product of halves of either yellow or pink colour. Explanation of Reference: "blemished" means blemished with scabs or other pathological injuries, discoloration or other abnormality which affects materially the appearance or the edibility of the units or both of them. Cfhe Inclusion of this paae i, authorized by L.N. 160/ 1984] 52 THF PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 (22) FRUIT NECTAR General Requirements: Fruit Nectar is the product prepared from sound mature fruit of a single variety or from a combination of fruits which have been thoroughly washed, peeled, and pureed (except that guava need not be peeled), or from fruit concentrate of a quality approved by the Bureau of Standards, diluted with syrup or pressed juice of the same variety of fruit or fruits and filled into containers, hermetically sealed and adequately heat processed to ensure preservation. The nectar shall contain not less than 30% fruit by weight. Lemon juice, lime jwice, citric acid or any combination of these or other approved acids may be added to fruit nectar to bring the pH to a value not exceeding 4.3. The final product shall contain not less than 3% natural soluble fruit solids by weight. The nectar shall give a Brix reading of not less than 13°; measured at room temperature and cor rected to 68°F (20°C). Fruit nectar shall possess a good bright colour, a good flavour characteristic of the fruit or blend of fruits used in the preparation of the product. The fruit nectar shall be reasonably free from defects such as seeds or particles, bits of stem or other defects that affect materially the appearance of the product. (23) TAMARIND NEcrAR General Requirements: Tamarind Nectar is the product prepared from sound mature fruit of.the'! plant Tamarindus indica. The fruit shall Le thoroughly washed and shelled, the seeds removed, the remainder pureed and diluted with syrup then filled into containers. hermetically sealed and adequately heat processed to ensure preservation; tamarind nectar shall contain not less than 5% fruit by weight (excluding the seeds). The pH of the final product shall not exceed 4.3 and shall give a Brix reading of not less than 13°, measured at room temperature and corrected to 68°F (20°C). Tamarind nectar shall possess a good bright colour, a good flavour characteristic of the fruit and shall be free from defects such as seeds or particles of shell, bits of stem or other defects that affect materially the appearance or quality of the product. (24) SAUCES (GENERAL) General Requirements: Sauces are comminuted products consisting of the named vegetable or vegetables, fruit or fruits, with or without the (The Inclusion of thia paae is authorized by L.N. 19'/ 1984) THI!; PROCE$SED FOOD (GRADES AND STANDARDS) REGULATIONS, 53 ! 1964 addition of sugar, vinegar, acetic acid, salt and spices, and may not contain more/· than 0.1 per cent of either Sodium Benzoate or Benzoic Acid, Potassium Sorbate or Sorbic Acid (measured as the acid), used as preservative, but any sugar, vinegar, salt, spices or acid added to the product shall/be declared on the label. I For this purpose (a) "vinegar" means vinegar as defined under "(2lc) VINEGAR", If acetic acid is included as an ingredient it shall be clearly stated on the label and shall be given the same prominence as ~s given to the word "vinegar": (b) "salt'' means white, refined sodium chloride with or without antj-caking agent. Iodized salt shall not be used: (c) acidity expressed as Acetic Acid shall be not less than 2.5 per cen,t; / (d) the pH measured as hydrogen ion concentration with a standard pH meter shall be not more than 3.4. (25) HOT SAUCE General Requirements: Hot Sauce is a sauce which contains pepper md other ingredients. The grades, standards and other requirements for Hot Sauce are the same as those prescribed for Souces (General). (26) Hor PEPPER SAUCE General Requirements: Hot Pepper Sauce is a sauce which is made only from fresh, sound peppers (Capsicum Species). The product may be naturally fermented and aged sufficiently to disintegrate the vegetable material, and shall be free from artificial preservatives and colouring. The grades, standards and other requirements for Hot Sauce are the same as those prescribed for Sauces (General). (27) [Deleted by L.N. 74b / 83] (28) PICKLED CUCUMBERS Product Description: Pickled Cucumbers are the product made from the young fruit of the plant Cucumis species, which fruit shall have a uniform light greenish colour, and shall not be patchy, pocked or spotted. The cucumbers shall be fairly straight and shall be not more than six inches in length. (The inclusion of this pa11e ii authorized by L.N. 160/ 1!1841 54 THE PROCESSED FOOD (GRADES AND ST ANDA RDS) REGULATIONS, 1964 Sodium Benzoate, or Benzoic Acid not exceeding 0.08 % (measured as Benzoic Acid) may be used as a preservative. The grades for Pickled Cucwnbers are "Choice Grade" and "Standard Grade". "Choice Grade" shall contain not more than 5 % by weight of bitter cucumbers and not more than 10% by weight of hollow cucumbers. (Such fruit shall be crisp and of very good flavour). "Standard Grade" shall contain not more than 20% by weight of bitter cucumbers and not more than 25 % by weight of hollow cucumbers. Both grades of Pickled Cucumbers (a) shall have a typical odour and flavour characteris · <'. of the lactic acid fermented cucwnbers; (b) shall be packed in acid brine to a pH of 3 to 3.5 me, ured as hydrogen ion concentration on a standard pH meter at 30°C (86°F) which contains 0.5% to 2.5% acid measured as lactic acid and 2% to 6% salt measured as sodium chloride; and (c) may have natural flav"11 r 1ng ingredients (including essential oils and natural (29} 5u:sUMliEk. Product Description: Susumber (or Gully Beans) is the properly selected young fruit, not fully ripe, of the plant Solanum mammasus which is packed in brine in a hermetically sealed container and sufficiently processed by heat to ensure sterility. There is only one grade of Susumber-"Choice Quality". "Choice Quality" is the grade of Susumber that (a) is debuttoned; (b) is packed whole; (c) has a uniform greenish colour when processed; (d) is practically free from defects; and (e) has a drained weight of not less than 54% of the capacity of the container. Explanation of References: "uniform greenish colour", means that not more than 10% by weight of the units shall vary in colour from that of the others: flbe Inclusion of this pqe is authorhed by L.N. 160/ 19841 THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 "practically free from defects" means that there are not more than 10% by weight of the units showing blemishes, or carrying vestigial leaves. (30) MEAT PRODUCT (GENERAL) Product Description: A meat product is the product which contains the flesh and fat, but not the fat (without any other meat) of cattle, sheep, pigs, goats and poultry. Packaged fresh meat (whole or cut into parts) is not considered ll meat product for the purposes of this regulation. Meat used for processing shall be the flesh of healthy rested cattle, sheep, pigs, goats and poultry that have been slaughterP,d and dressed under hygienic conditions by methods approved by the Bureau of Standards. The animals shall receive both ante-mortem and post mortem inspection by a qualified veterinaria11. Unless a high temperature method of processing is employed, the carcasses shall be placed in a chilling room within one hour after dressing, to be chilled to a temperature not exceeding 41 °P (S 0 C) measured in the depth of the musculature at the thickest point. If a high temperature method of processing is employed, cutting, boning and processing shall take place within one hour of dressing the carcass; but in the event that it is not immediately heat processed then it shall be chilled to a temperature not exceeding 41 °P (S°C). During the further processing or storage of meat, the temperature in the depth of the meat shall not be allowed to lose the chilled temperature unless the meat is being cooked or smoked. Meat intended for processing shall not be kept at chilling temperatures (i.e. between 32°P (0°C) and 41 °P (S 0 C)) for more than seventy-two (72) hours. · Rooms in which carcasses are divided, cut up and boned, or where meat is minced, chopped, mixed and stuffed shall be maintained at an air temperature not exceeding S0°P (10°C). All meat products shall be processed, prepared and packaged under sanitary conditions in accordance with good commercial practice. All meat products shall have a pleasant flavour, attractive appearance, good texture and shall be made from clean, sound and wholesome meat fit for human consumption. llbe inclusion of thla paae Is authorized by L.N. 160/ 1984) ss 56 THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 Processed meats, cured or uncured, other than commercially sterile earned meats shall be stored, held or shipped at a temperature not exc~eding 4 l ° F (5 °C). Sausages 3hall be stored, held or transp6rted at a temperature no, exceeding 35°F (l.7°C), measured in the depth of the meat product All refrigerated facilities where meat products are stored, held or transported shall be provided with thermostats or thermometers as are appropriate. A processed meat prQduct shall not contain any ingredient or component (including water and fat) in quantities that may adversely affect the quality or wholesomeness of the final product. "Cured meat" is the product prepared from curing meat by liquid or solid cure, which may be subsequently smoked. The final product may or may not be sliced. If it is sliced and packaged, the slices shall be uniform and not containing excessive amounts of fat. The product shall m1:et with the following requirements (a) A cured meat product shall be so processed, wrapped and packaged that under normal methods of storage, there shall be no deterioration or spoilage. (b) The curing materials and methods shall be such that the finished product shall not contain more than two hundred (WO) parts per million of nitrite (when calculated), as sodium or potassium nitrite and five hundred (500) parts per million of nitrate (when calculated) as sodium or potassium nitrate. The temperature. the length of time and the method of curing (including subsequent smoking) shall be such that the lean or muscular portions shall have a uniform colour, a pleasant characteristic taste and odour typical of the product. The smoke used for smoking the product shall be generated from hardwoods which impart to it a pleasant smoked flavour. Pinewoods or other woods which impart objectionable flavours, ~hall not be used. If "liquid or artificial smoke" has been used. it shall be indkatecl on the label of the product. (c) The cured meat product shall not have a weight greater than the fresh (green) meat; the method of curing and the strength of the cure shall not increase the moisture content of the final [The ioclusioll of this page is authorized by L.N. 160/ 1984) THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 product to such an extent that the quality of the final product is adversely affected. (d) Cured meat, labelled ham or bacon shall be the cured flesh of pigs. "Canned Meat" is the product prepared by packaging in a suitable hermetically sealed container, any meat or meat product cured or un cured or any food containing the flesh of an animal used for human consumption · as described under "(30) MEAT PRODUCT (GENERAL)". The canned meat shall be either (i) heat processed at the time of or after sealing, to a temperature and for such time sufficient to achieve commercial sterility; after which the product shall be capable of being stored at atmospheric temperatures without spoilage or deterioration; or (ii) heat processed at the time of or after sealing, to a temperature and for such time, to ensure that the product remains in excellent condition when stored at 40°F (4.4°C}; and any canned meat that is liable to undergo s~uilage or deterioration when stored at atmospheric temperatures shall be labelled "Perishable Keep Under Refrigeration" in letters not less than 3 / 16 of an inch in size. A canned meat product shall conform to the specification of a similar type of uncanned meat product (as specified unuer these Regulations) when removed from the can. It shall conform to the product described on the label and shall not contain any unusual ingredients or components. The following animal products shall not be used as ingredients in canned meat skin, reproductive organs, mammary glands, brain, spinal cord. intestinal tract or hog's lung. The kind of meat, the name of the animal from which the meat was obtained, also other components or ingredients of the canned meat shall be listed in. their order of percentage on the label. "Sausages" are the products prepared from the fresh or preserved comminuted meat of animals used for human consumption with salt and spices added, and may be (a) enclosed in a natural or artificial casing; wrapped, packaged or canned; [The inclusion of 1bi1 P•&e ii authorized by L.N. 160/ 1984] 57 58 THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 (b) dipped in vinegar, smoked or cooked, and may contain animal fat, filler made from wholesome edible starchy material, beef, tripe, liver, fresh blood from healthy cattle, pigs or sheep, sugar or glucose, corn syrup solids, seasoning, harmless lactobocil cultures or lactic acid starter culture Pediococous cerevisiae, sodium or potassium nitrate, sodium or Potassium Nitrite, Ascorbic Acid, sodium ascorbate, erythorbic acid, sodium erythorbate, sodium carbonate, sodium or potassium phosphates, dry milk products, soya flour, or colouring approved by the Bureau of Standards. The kind of meat and name of animal from which the meat was obtained, also other components or ingredients of sausages shall be listed in their order of percentage on the label. High protein material other than that listed above, fit for human consumption and approved by the Bureau of Standards may be used in sausages with the object of providing a low cost nutritious food. The material shall not be used to manufacture a product normally accepted not to contain such high protein material. The amount and quality of the material shall be approved by the Bureau of Standards. Skin not attached to pig flesh, the reproductive organs, mammary glands, brain, spinal cord, hog's lung or bones shall not be ingredients of any sausages. The permitted total fat content of sausages as determined by analysis (AO.AC. or equivalent methods) shall be (a) Cooked sausages including l Frankfurter or Wiener, Bologna, Vienna. (b) Uncooked or :Fresh Sau- i sages. not more than 30% not more than 54 % where a half of the meat incorporated is lean muscle. The permitted added water content of sausages as determined by drying to constant weight (A.O.A.C. or equivalent method): (The added water is calculated assuming that the total moisture contained in the sausage equals the protein content multiplied by four (4), plus the added water). [The inclu•ion of this pa11e i• authorized 117 L.N. 160/ 1984] THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 59 1964 The permitted amount of added water Cooked sausages including } Frankfurter or Wiener. not more than 10% Bologna, Vienna. Uncooked o;. Fresh 1 Sausages. foot more than 3%. "Frankfurter or Wiener and Bologna Sausages" are ~ansages as defined in these Regulations, except that dried skim milk, cereal or starchy material and soya flour shall where used, be contained in amounts which individually or collectively do not exceed a total of 3.5 % by weight of the finished product; the sausages shall be uniform in length and diameter and shall be thoroughly cooked and smoked. "Fresh Sausage" is sausage which is neither cured, smoked nor cooked and shall be prepared with chopped meat, salt, seasoning, and spices. It may contain dried skim milk, soya fiour, cereal in amounts which individually or collectively do not exceed a total of 3.5 % by weight of the finished product. Fre,sh sausage shali not contain tripe, gut, stomach. spleens, lungs, pancreas, thymus arid shall be styled according to the meat from which it was obtained (i.e. pork or beef sausage). (31) CANNED Soup Product Description: Canned soup is the product prepared by cooking with potable water any of the follnwing materials-lean meat (as described under "(30) MEAT PRODUCT (GENERAL)", meat ex tracts, fats. vegetables, farinaceous materials, edible thickening materials. spices, herbs, salt flavourings and other wholesome food materials or additives approved by the Bureau of Standards. The product shall be packed into hermetically sealed containers and sufficiently heat processed to ensure its preservation. It shall be of a good body, flavour, colour, aroma and consistency, typical or characteristic of the type of soup and shall be free of objectionable flavours. Unless otherwise pennitted by the Bureau of Standards, the label on the products shall display a list of every ingredient contained in it and listed in their order of percentage, but not stating the actual percentage. Instructions for dilution and preparation of the product shall be displayed unambiguously. [The inclusion of this page Is authorized by L.N. 160/ 1984] 60 THE PROCESSED FOOD (GRADES AND STANDARDS) Rt£GULATIONS, 1964 Canned soup shall not be labelled "condensed" unless at least a two fold dilution shall be required. The composition of a canned soup when diluted, shall be as specified in these Regulations. Canned soup shall be prepared from materials that are of good quality, clean and sound, and shall be free from objectionable material or any contamination. Types of Canned Soup: "Meat soup"-The meat or meats used in canned soup shall be well cooked and tender, but not extremely mushy. Soup bearing a description indicating that meat is an ingredient thereof, shall contain the amount of meat expressed as a percentage of the net weight of the canned soup. The percentage of the material in relation to the aggregate ingredients in the following soups shall be (a) meat soup } (b) poultry soup r ( (c) soup containing poultry } meat and vegetable or farinaceous material not le&!! than 6% by weight of lean meat; not less than 3 % by weight of boned poultry meat; or not less than 8 % by weight of the whole raw eviscerated and dressed poultry carcass during preparation of the soup; not less than 1.5 % by weight of boned poultry meat. "'Broth" shall contain not less than 1 % protein by weight of WLtCh 0.75% shall be from a source of protein used for human consumption and declared on the label. Dehydrated lean meat may be used as an ingredient in "soup" or "broth" in an amount equivalent to that allowed if raw fresh meat was used. FemaJe reproductive organ and hogs' lungs shall not be used .:: ingredients of canned soups. Skin, male reproductive organ, mammary gland, brain, spinal cord and intestinal tract may be used subject to such conditions as may be approved by the Bureau of Standards,, "Vegetable soup" or "mixed vegetable soup" shall contair not les! than four varieties of vegetables, but no single variety shall constitute more than 40% by weight of the aggregate weight of the ingredient! used in the preparation of the soup. [The inclusion of this page i• authori,ed by L.N. !60/ 19841 l'HE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 61 1964 The vegetables used in canned soups shall be well-cooked, but not mushy. Where a soup bears the name of a vegetable, then that vegetable shall be an ingredient constituting not less than 50% by weight of the aggregate weight of the ingredients used in the preparation of the soup. Canned soups designated "Cream of ............ " or "Cream soup" shall contain not less than 2½% by weight of butter fat or comparable ingredients approved by the Bureau of Standards. (32) FROZEN !-<OODS General Requirements: Processing factories premises where frozen foods are held for sale and vehicles used to transport frozen foods shall conform to the following requirements (a) The rooms where foods are mixed, cooked, prepared, processed or packed shall be separate from those designed for the storage of raw materials and areas where preparatory operations are conducted. The doors fitted to the various rooms shaU be air tight and capable of being kept closed by automatic devices. (b) There shall be adequate facilities for cleaning and sterilizing all equipment, utensils and buildings. (c) No other material except clean and well prepared raw food ingredients shall be introduced into areas where foods are being processed before freezing. (d) The equipment and utensils used in the preparation of frozen food shall be of a high standard to ensure that the product shall not be affected in quality or when it is properly stored it shall not show signs of early deterioration. The equipment and utensils shall be protected from contamination at all times. (e) The surface of any material with which foods shall come in contact before, during or after processing shall be of such a nature so as not in any way to affect adversely the food products nor to introduce any toxic or harmful material in it (j) The ingredients of frozen foods which require refrigeration shall be stored at such temperatures which shall prevent deterioration or spoilage. (The inclusion of tbis pa~e i• authori,ed by L.N. 160/ 1984] 62 THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 (g) Within thirty minutes of cooking meat, gravy or sauce it shall be refrigerated or mixed into the finished product within one hour after preparation. (h) Cold stores shall be maintained in a sanitary condition. Frozen foods shall be kept at a temperature of either 0°F or below: Provided that the temperature may temporarily be above 0°F during defrost cycles, loading or unloading, or other temporary unavoidable circumstances (such as when •lie frozen foods are being repacked into smaller units). Such cold stores shall be defrosted in keeping with good sanitary practice. (i) The freezing of frozen foods shall be done in such a manner and under such conditions approved by the Bureau of Standards that the high quality of the frozen food product shall not be affected nor subject to deterioration or spoilage when properly stored. (j) Frozen food products intended to be shipped shall be adequately wrapped or packaged before leaving the processing factory or storage warehouse and the products sh.JI be kept at a temperature of either 0°F or below. (k) The compartments of vehicles in which frozen food products shall be transported shall be in a sanitary condition, fitted with refrigeration apparatus and of such a design that they are capable of maintaining food products at temperatures not exceeding 0°F when fully loaded. (/) Packaged frozen foods shall be labelled in accordance with the labelling requirements for such prescribed foods as are made under regulations. (m) Frozen foods which have deteriorated in quauty shall not be offered for sale or sold. (n) Immediately after a frozen food product is packed and sealed in a suitable container it shall undergo the process of quicl.: freezing to a temperature of 0°F or below. Wherever percentages of ingredients are specified for frozen foods such percentages shall relate · to the input of the ingredients before processir.g. :----:----:---:--:--:---:--'.:-:--~::-::::-:-; (The inclusion of this page i• authorLcd by L.N. 160/ 1984) 'J'HJ::. nWCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 63 1964 ,33) FROZEN RICE AND PEAS Product Description: Frozen rice and peas is the product prepared from clean beans of the plant· Phaseolus vulgaris, clean seeds of the plant Oryza sativa, the extract from the soft tissue of the nut Cocos nucifera and other ingredients approved by the Bureau of Standards. The mixture shall contain not more than 75 % rice and not less than 25 % beans by weight. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. (34) FROZEN STEW PEAS Product Description: Frozen stew peas is the product prepared from clean beans of the plant Phaseolus vulf?aris, wholesome pig's tail, Jalt beef and other ingredients approved by the Bureau of Standards. The product shall contain not less than 40% beans and not less than 12% meat by weight. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. (35) FROZEN CHICKEN (MARYLAND STYLE) Product Description: Frozen chicken Maryland style shall be the product prepared from chicken meat. chicken eggs and other ingredients approved by the Bureau of Standaras. The chick.en meat used shall be that of healthy birds which shall be slaughtered under hygienic conditions and inspected as approved by the Bureau of Standards; the carcasses shall be cut in such manner that there shall be no shattered bones or sharp bone fragments in the product. Immediately after cooking the product it shal~ be packed and sealed in suitable containers and subjected to quick-freezing. (36) FROZEN BOILED RICE Product Description: Frozen boiled rice is the product prepared from clean (washed) and wholesome seeds of the plant Oryza sativa. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. (37) FROZEN BEEF BALLS Product Description: Frozen beef balls is the product prepared from minced beef (obtained from healthy animals slaughtered under [The inclusion of tw page is authorized by L.N. 160/ 1984] 64 THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 hygienic conditions, and inspected as approved by the Bureau of Standards), clean spices, wholesome chicken eggs, salt and bread crumbs or other wholesome ingredients approved by the Bureau of Standards. The product shall contain not less than 75% lean beef by weight. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. (38) FROZEN ACKEE AND SALTFISH Product Description: Frozen ackee and saltfish is the product prepared from clean arils of the fully ripened fruit of the tree B/ighia sapida, wholesome salted flesh of fish, cooking oil, spices and other wholesome ingredients approved by the Bureau of Standards. The product shall contain not more than 68 % ackee . and not less than 17% saltfish by weight. The species of fish shall be declared on the label. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. (39) FROZEN FRIED PLANTAIN Product Description: Frozen fried plantain is the product prepared from the ripe fruit of the plant Musa paradisiaca. Immediately after frying in clean, wholesome, edible vegetable oil, the product shall be packed and sealed in suitable containers and subjected to quick-freezing. ( 40) FROZEN MACKEREL AND BANANA Product Description: Frozen mackerel and banana is the product prepared from clean, trimmed flesh of the fish Scomber sp. and edible immature fruit of the plant Musa sapientium, with the addition of tomato puree, spices and cooking oil. The product shall contain not less than 27% mackerel by weight. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. ( 41) FROZEN CuRRIED MU'ITON Product Description: Frozen curried mutton is the product prepared from mutton (goat's or sheep's flesh), cooking oil, clean spices and other wholesome ingredients approved by the Bureau of Standards. The [The inclusion of this pap• is authorized by L.N .. 160/ 1984) THE PROCESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 65 1964 mutton shall be obtained from healthy animals which shall be slaughtered under hygienic conditions and inspected as approved by the Bureau of Standards; the carcasses shall be cut in such a manner that there shall be no shattered bones or sharp bone fragments in the product. The product shall contain not less than 55 % mutton by weight. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. (42) FROZEN SWEET POTATO M1Jc Product Description: Frozen sweet potato pudding mix is the product prepared from peeled, milled mature tuber of the vine lpomea batatas, extract of the soft tissues of the nut Cocos nucifera, and other ingredients (without the addition of water) approved by the Bureau of Standards. The mixture shall contain not less than 54% sweet potato by weight. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. (43-) FROZEN STEWED BEEF Product Description: Frozen stewed beef is the product prepared from beef (without sharp bone fragments), cle~n vegetables and other ingredients approved by the Bureau of Standards. The beef shall be obtained from healthy animals which shall be slaughtered under hygienic conditions and inspected as approved by the Bureau of Standards. The product shall contain not less than 40% beef by weight. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. ( 44) FROZEN MACARONI AND MINCE Product Description: Frozen Macaroni and mince is the product prepared from clean minced beef (without sharp bone fragments) macaroni, spices. tomato paste, salt, cooking oil and may contain vegetables. The beef shall be obtained from healthy animals which shall be slaughtered under hygienic conditions and inspected as approved by the Bureau of Standards. (The Inclusion of this page is authorized by L.N. 160/ 1984) 66 THE PRUc;ESSED FOOD (GRADES AND STANDARDS) REGULATIONS, 1964 The product shall contain notless than 15 % beef by weight. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. (45) FROZEN OXTAIL IN WINE Product Description: Frozen oxtail in wine is the product prepared from the caudal appendage of the animal Bos (with or without skin), and cooking wine and may contain vegetables. The oxtail shall be obtained from healthy animals which shall be slaughtered under hygienic conditions and inspected as approved by the Bureau of Standards. The product shall contain not less than 55% oxtail (meat and bone) by weight. Immediately after cooking the product it shall be packed and sealed in suitable containers and subjected to quick-freezing. IThe Inclusion of tH; pa11e is authorized by I..N. 160/ 1984I