Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) Regulations (Cap. 254)

Food, Drugs and Chemical Cap. 254 Substances 42 [Rev. 2009 [Subsidiary] Food, drugs and ChemiCal subsTanCes (Food labelling, addiTiVes and sTandards) regulaTions arraNGeMeNt OF reGulatIONS Regulation part I— prelIMINary 1—Citation. 2—Interpretation. part II—laBellING, SpeCIal dIetary FOOdS aNd pOlICy 3— Sale of unlabelled food prohibited. 4—Declarations to be included on food labels. 5—Labelling information not to appear at bottom of container. 6—Manner of displaying common names and declaration of net contents. 7—Position or size of declaration of net contents on labels of certain glass containers. 8—Label declarations to appear clearly on both the inner and outer labels. 9—Restriction on references to the Act on the label or in advertisement. 10—Food sold in bulk exempted from requirement of label declarations. 11—Acceptable common names for certain foods. 12—Label declaration not required to indicate the presence of caramel as food colour in certain foods. 13—Exemption of label declaration from indicating the presence of sulphurous acid in certain foods. 14—Exemption of label declaration from indicating the presence of artificial flavourings in certain foods. 15—Statement implying special dietary use. 16—Label declaration of food containing an artificial sweetener. 17—Standard for carbohydrate or sugar reduced foods. 18—Condition for describing food as sugarless, etc. 19—Mode of declaration of carbohydrate content in food. 20—Standard for calorie reduced special dietary foods. 21—Conditions for describing food as low calorie. 22—Mode of declaring calorie content in food. 23—Standard for sodium reduced special dietary food. 24—Conditions for describing food as low sodium and mode of declaration. 25—Restriction on the sale of food containing non-nutritive sweetening agents. 26—Composition of standardised food. 27—Limits for food additives stated to be “good manufacturing practice”. 28—Food additives to meet specifications. 29—Restriction on sale of baby food containing food additives. 30—Components of food ingredients. L.N. 107/1978, L.N. 228/1978, L.N. 55/1979, L.N. 296/1979, L.N. 121/1980, L.N. 206/1985, L.N. 63/1986, L.N. 516/1988, L.N. 189/1988, L.N. 37/1999, L.N. 154/2009, L.N. 105/2010. Food, Drugs and Chemical Substances Cap. 254 43Rev. 2009] [Subsidiary] 31—Country of origin of food to be declared on the label. 32—Label declaration for irradiated food. 33—Misleading grade designations prohibited. 33A—Expiry date to be on label and prohibition on sale of expired goods. part III—FOOd addItIveS 34—Limit for food additives prescribed for soft drinks. 35—Labelling of substances used as food additives. 36—Conditions for a request to add to or change food additives. 37—Conditions for using more than one class II preservative. 38—Sale of only listed food additives. part Iv—FOOd COlOurS 39—Exempted foods. 40—Conditions for sale of food containing food additives. 41—Interpretation of Part. 42—Colours permitted for sale for use in or upon foods. 43—Prohibited sales of food. 44—Standard for food colours. 45—Prohibition against selling food containing food colours exceeding prescribed limits. 46—Limits for metallic contaminants in food colours. 47—Limit for carotenal in food. 48—Labelling of synthetic colours. 49—Labelling of mixture or preparation of colours. part v—pOISONOuS SuBStaNCeS IN FOOd 50—Limits for poisonous or harmful substances in food. part vI—FlavOurING preparatIONS 51—Standard for flavour extract or essence. 52—Standard for artificial or imitation extract or essence. 53—Standard for flavour. 54—Standard for artificial or imitation flavour. 55—Standard for fruit extract or essence naturally fortified. 56—Labelling of or advertisement for artificial flavouring preparations. 57—Standard for almond essence, extract or flavour. 58—Standard for anise essence, extract or flavour. 59—Standard for celery seed essence, extract or flavour. 60—Standard for cassia essence, extract or flavour or cassia cinnamon extract, essence or flavour. 61—Standard for Ceylon cinnamon essence, extract or flavour. 62—Standard for clove essence, extract or flavour. 63—Standard for ginger essence, extract or flavour. 64—Standard for lemon essence, extract or flavour. Food, Drugs and Chemical Cap. 254 Substances 44 [Rev. 2009 [Subsidiary] 65—Standard for nutmeg essence, extract or flavour. 66—Standard for orange essence, extract or flavour. 67—Standard for peppermint essence, extract or flavour. 68—Standard for rose essence, extract or flavour. 69—Standard for savoury essence, extract or flavour. 70—Standard for spearmint essence, extract or flavour. 71—Standard for sweet basil essence, extract or flavour. 72—Standard for sweet marjoram essence, extract or flavour. 73—Standard for thyme essence, extract or flavour. 74—Standard for vanilla essence, extract or flavour. 75—Standard for wintergreen essence, extract or flavour. part vII—SweeteNING aGeNtS 76—Standard for sugar. 77—Standard for liquid sugar. 78—Standard for invert sugar. 79—Standard for liquid invert sugar. 80—Restriction on sale of liquid sugar or liquid invert sugar. 81—Standard for icing sugar. 82—Standard for brown sugar. 83—Standard for refined sugar syrup. 84—Standard for dextrose or dextrose monohydrate. 85—Standard for liquid glucose. 86—Standard for glucose solids. 87—Standard for glucose syrup. 88—Standard for honey. part vIII—Meat, ItS preparatION aNd prOduCtS 89—Interpretation of Part. 90—Standard for meat. 91—Meaning of “meat products”. 92—Addition of certain preservatives and colours to meat and meat products prohibited. 93—Standard for prepared meat or prepared meat products. 94—Labelling of food consisting of meat products or prepared meat products. 95—Composition of pumping pickle, etc., used for curing preserved meat or preserved meat products. 96—Prohibition against selling of dead animals, etc., as food. 97—Conditions for sale of meat in hermetically sealed containers. 98—Standard for minced or ground beef. 99—Limits for filler, binder, etc., in prepared meat or meat products. 100—Standard for preserved meat or preserved meat products. 101—Standard for sausage or sausage meat. 102—Standard for potted meat, meat paste or meat spread. 103—Standard for potted meat products, meat product paste or meat product spread. 104—Standard for meat loaf, meat roll, etc. Food, Drugs and Chemical Substances Cap. 254 45Rev. 2009] [Subsidiary] 105—Standard for meat product loaf or meat and meat product loaf. 106—Standard for meat pies. 107—Label declaration for prepared meat or prepared meat product to which a gelling agent has been added. 108—Standard for edible bone meal. 109—Standard for gelatin. part Ix—pOultry, pOultry Meat, theIr preparatION aNd prOduCtS 110—Interpretation of Part. 111—Meaning of “poultry”. 112—Standard for poultry meat. 113—Meaning of “poultry meat products”. 114—Standard for giblets. 115—Standard for prepared poultry meat or prepared poultry meat products. 116—Addition of certain substances to poultry meat, poultry meat products or preparations prohibited. 117—Labelling of food consisting of poultry meat products. 118—Sale of certain poultry and meat products prohibited. 119—Limits for filler, etc., in poultry meat and prepared meat products. 120—Standard for preserved poultry meat and preserved poultry meat products. 121—Standard for canned poultry. 122—Label declaration of canned poultry containing a gelling agent. 123—Standard for boneless poultry. 124—Standard for liquid, dried or frozen whole egg, etc. 125—Egg products or liquid egg to be free from salmonella. part x—MarINe aNd FreSh water aNIMal prOduCtS 126—Interpretation of Part. 127—Standard for fish. 128—Standard for fish meat. 129—Addition of certain substances to fish and fish meat products prohibited. 130—Standard for prepared fish or prepared fish meat. 131—Standard for fish binders. 132—Conditions for sale of filler or fish binder. 133—Limits for filler and moisture in prepared fish or fish meat. 134—Standard for preserved fish or fish meat. 135—Conditions for sale of smoked fish or fish product in sealed container. 136—Standard for fish paste. 137—Standard for oysters and other shellfish. 138—Conditions for sale of shucked oyster. Food, Drugs and Chemical Cap. 254 Substances 46 [Rev. 2009 [Subsidiary] part xI—MIlk prOduCtS 139—Milk product adulterated if containing other fats. 140—Standard for milk. 141—Standard for pasteurised milk or milk products. 142 —Standard for ultra high temperature heat treated milk. 143—Standard for reduced fat milk. 144—Standard for skimmed milk. 145—Standard for evaporated milk. 146—Standard for evaporated skimmed milk. 147—Standard for sweetened condensed milk. 148—Standard for skimmed sweetened condensed milk. 149—Standard for milk powder. 150—Standard for skimmed milk powder. 151—Designation of milk or milk products. 152—Labelling and standard for flavoured milk. 153—Labelling and standard for flavoured skim milk. 154—Standard for chocolate drink. 155—Standard for cheese. 156—Standard for cheddar cheese. 157—Fat content for varieties of cheese. 158—Standard for skim milk cheese. 159—Standard for cream cheese. 160—Standard for process cheese, etc. 161—Standard for skim milk process cheese. 162—Standard for cottage cheese. 163—Standard for cream cottage cheese. 164—Dairy products to be made from a pasteurized source. 165—Restriction on sale of cottage cheese. 166—Label declaration for cheese. 167—Standard for butter. 168—Standard for ghee. 169—Standard for cream. 170—Standard for ice-cream. 171—Standard for dairy whip. 172—Standard for milk ice. 173—Standard for ice confection. 174—Standard for yoghurt. part xII—NON-NutrItIve SweeteNerS 175—Interpretation of Part. 176—Sale of food containing non-nutritive sweeteners prohibited. 177—Restriction on sale of non-nutritive sweeteners. 178—Labelling of food containing non-nutritive sweeteners. 179—Labelling of packages containing non-nutritive sweeteners. part xIII—FruItS, veGetaBleS aNd theIr prOduCtS 180—Interpretation of Part. 181—Standard for canned vegetables. 182—Standard for frozen vegetables. Food, Drugs and Chemical Substances Cap. 254 47Rev. 2009] [Subsidiary] 183—Standard for canned tomatoes. 184—Label declaration for canned tomatoes. 185—Standard for tomato juice. 186—Label declaration for tomato juice. 187—Standard for tomato paste. 188—Standard for concentrated tomato paste. 189—Standard for tomato pulp, etc. 190—Label declaration for tomato paste, etc. 191—Standard for tomato catsup. 192—Limit for mould in tomato products. 193—Standard for pickles and relishes. 194—Standard for olives. 195—Standard for canned fruit. 196—Standard for frozen fruit. 197—Label declaration for canned fruit packed in syrup. 198—Labelling of frozen fruit packed in sugar, etc. 199—Labelling of frozen fruit containing added ascorbic acid. 200—Labelling of canned or frozen fruit containing food additives. 201—Standard for fruit juice. 202—Fruit juice to conform to standard. 203—Standard for apple juice. 204—Standard for grape juice. 205—Standard for grapefruit juice. 206—Standard for lemon juice. 207—Standard for lime juice. 208—Standard for orange juice. 209—Standard for pineapple juice. 210—Standard for carbonated fruit juice. 211—Standard for concentrated fruit juice. 212—Standard for jam. 213—Standard for fruit jelly. 214—Standard for mincemeat. part xIv—alCOhOlIC BevaraGeS 215— Interpretation of Part. 216—Restriction on sale of distilled alcoholic beverage, liqueur or cordial. 217—Standard for whisky. 218—Claim with respect to age of whisky. 219—Standard for Scotch whisky. 220—Standard for Irish whiskey. 221—Standard for Canadian whisky, etc. 222—Standard for rum. 223—Standard for gin. 224—Standard for dry gin. 225—Standard for brandy. 226—Standard for cognac brandy or cognac. 227—Standard for armagnac brandy or armagnac. 228—Standard for imported brandy. 229—Standard for fruit brandy. 230—Standard for liqueurs and alcoholic cordials. Food, Drugs and Chemical Cap. 254 Substances 48 [Rev. 2009 [Subsidiary] 231—Standard for vodka. 232—Standard for wine. 233—Limit for volatile acid in wine. 234—Standard for fruit wine. 235—Standard for vermouth or flavoured wine. 236—Standard for cider. 237—Limit for volatile acid in cider. 238—Standard for beer, etc. 239—Standard for opaque beer. part xv—SOFt drINkS 240—Standard for, and labelling of, soft drinks. part xvI—tea 241—Standard for tea. part xvII—COFFee 242—Standard for green coffee. 243—Standard for roasted coffee. 244—Standard for instant or soluble coffee. 245—Restriction on sale of decaffeinated coffee. part xvIII—BakING pOwder 246—Standard for baking powder. part xIx—GraIN aNd Bakery prOduCtS 247—Standard for flour and wholemeal atta. 248—Standard for sooji or semolina. 249—Standard for enriched flour. 250—Standard for crushed wheat or cracked wheat. 251—Standard for corn starch. 252—Standard for rice. 253—Standard for maize-meal. 254—Minimum amount of egg yolk solid specified in egg macaroni, etc. 255—Standard for white bread. 256—Standard for brown bread. 257—Standard for speciality bread. part xx—FatS aNd OIlS 258—General standard for vegetable fats and oils. 259—Standard for animal fats and oils. 260—Standard for olive oil. 261—Standard for cotton seed oil. 262—Standard for maize oil. 263—Standard for groundnut oil. Food, Drugs and Chemical Substances Cap. 254 49Rev. 2009] [Subsidiary] 264—Standard for soya bean oil. 265—Standard for sunflower seed oil. 266—Standard for coconut oil. 267—Standard for sesame seed oil. 268—Standard for refined vegetable oil. 269—Standard for shortening. 270—Standard for lard. 271—Standard for margarine. 272—Standard for dripping. part xxI—SpICeS,dreSSINGS aNd SeaSONINGS 273—Standard for cloves. 274—Standard for ginger. 275—Standard for mustard. 276—Standard for allspice or pimento. 277—Standard for cinnamon. 278—Standard for Ceylon cinnamon. 279—Standard for mace. 280—Standard for nutmeg. 281—Standard for black pepper. 282—Standard for white pepper. 283—Standard for cayenne pepper. 284—Standard for turmeric. 285—Standard for sage. 286—Standard for thyme. 287—Standard for caraway seed. 288—Standard for cardamom. 289—Standard for celery seed. 290—Standard for coriander seed. 291—Standard for dill seed. 292—Standard for mustard seed. 293—Standard for marjoram. 294—Standard for curry powder. 295—Standard for mayonnaise. 296—Standard for French dressing. 297—Standard for salad dressing. part xxII—Salt 298—Standard for salt. 299— Standard for table salt, or salt for general household use. 300— Revoked. part xxIII—vINeGar 301— Standard for vinegar. 302— Mode of reference to the strength of vinegar. 303— Standard for wine vinegar. 304— Standard for spirit vinegar, etc. 305— Standard for malt vinegar. 306— Standard for cider vinegar or apple vinegar. Food, Drugs and Chemical Cap. 254 Substances 50 [Rev. 2009 [Subsidiary] 307— Standard for imitation vinegar or vinegar substitute. 308— Revoked. part xxIv—COCOa prOduCtS 309— Standard for cacao beans. 310— Standard for cacao nibs. 311— Standard for chocolate. 312— Ingredients for processing cocoa products. 313— Restriction on the sale of cocoa product processed with hydroxides or carbonates of magnesium. 314— Limits of ash for cocoa products processed with alkali. 315— Standard for sweet chocolate. 316—Standard for milk chocolate. 317— Standard for cocoa. 318— Standard for cocoa butter. part xxv—OFFeNCeS aNd peNaltIeS 319— Offences and penalties. SCheduleS FIrSt SChedule SeCONd SChedule thIrd SChedule FOurth SChedule FIFth SChedule Food, Drugs and Chemical Substances Cap. 254 51Rev. 2009] [Subsidiary] part I—prelIMINary 1. These Regulations may be cited as the Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) Regulations. 2. In these Regulations, unless the context otherwise requires— “close proximity” means, with reference to the common name, immediately adjacent to the common name without any intervening printed or written graphic matter; “common name” means, with reference to food, any name set out in column 2 of Part I of the First Schedule or if the name is not so set out, any name in English by which any food is generally known; “components” means any substances which form part of an ingredient; “flavouring preparation” includes any food for which a standard is prescribed in Part VI; “food additive” means any substance including any source of radiation, the use of which results, or may reasonably be expected to result, in it or its products becoming part of or affecting the characteristics of a food, but does not include— (a) any nutritive material that is recognized or commonly sold as an article or ingredient of food; (b) vitamins, mineral nutrients and amino acids; (c) spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives; (d) pesticides; (e) food packaging materials and components thereof; and (f) drugs, recommended for administration to animals that may be consumed as food; “food colour” means those colours prescribed for use in or upon food under Part IV; “gelling agent” means gelatin, agar, or carrageenan and their salts; “ingredient” means any substance, including a food additive, used in the manufacture or preparation of a food and present in the final product; “parts per million” means parts per million by weight and may be Citation. Interpretation. Food, Drugs and Chemical Cap. 254 Substances 52 [Rev. 2009 symbolised as p.p.m.; “percent” means per centum by weight and may be symbolised as %; “sweetening agent” includes any food for which a standard is prescribed under Part VII; “unstandardized food” means any food for which a standard is no part II—laBellING, SpeCIal dIetary FOOdS aNd pOlICy 3. No person shall sell a manufactured, processed or prepacked food, unless a label has been affixed or applied to that food. 4. The label applied to a food shall carry— (a) on the main panel— (i) the brand or trade name of that food (if any); (ii) the common name of the food; (iii) in close proximity to the common name, a correct declaration of the net contents in terms of weight, volume or number in accordance with the usual practice in describing the food; (b) grouped together on any panel— (i) a declaration by name of any preservatives used in the food; (ii) a declaration of permitted food colour added to the food; (iii) a declaration of any artificial or imitation flavouring prepara tion added to the food; (iv) in the case of a food consisting of more than one ingredient, a complete list of their acceptable common names in descend ing order of their proportions, unless the quantity of each ingredient is stated in terms of percentages or proportionate compositions; and (v) any other statement required under the provisions of these Regulations to be declared on the label. (c) on any panel, the name and address of the manufacturer, packer or distributor of the food. 5. Notwithstanding regulation 4, the information required to appear on the label shall not be placed at the bottom of any food container. [Subsidiary] Sale of unlabelled food prohibited. Declarations to be included on food labels. Labelling information not to appear at bottom of container. Food, Drugs and Chemical Substances Cap. 254 53Rev. 2009] 6. For the purposes of regulation 7 of the Food, Drugs and Chemical Substances (General) Regulations and regulation 4 (a) of these Regulations— (a) a common name consisting of more than one word shall be deemed to be clearly and prominently displayed on the main panel of the label if each word, other than articles, conjunctions or prepositions, is in identical type and identically displayed; and (b) a declaration of net contents including each numeral in any indicated fraction on a package of food shall be deemed to be clearly and prominently displayed thereon if it is in bold face type. 7. Regulation 7 of the Food, Drugs and Chemical Substances (General) Regulations and regulation 4 (a) (iii) of these Regulations shall not apply to the position or size of the declaration of net contents on the label of a food packed in glass containers on which the declaration appears twice on the shoulder or upper part of the container in block lettering or to the containers of alcoholic beverages and soft drinks. 8. Where both the inner and the outer labels are used on a package of food, the label declarations required by these Regulations to appear thereon shall appear on both the inner and outer labels. 9. No direct or indirect references to the Act or to these Regulations shall be made upon any label of, or in any advertisement for, a food unless the reference is a specific requirement of the Act or these Regulations. 10. Regulations 3 and 4 shall not apply to food sold in bulk or packaged from bulk at the place where the food is retailed . 11. For the purposes of regulation 4 (b) (iv), a name set out in column 2 of Part II of the First Schedule is the acceptable common name for the food set out in column 3 thereof in relation to the same item. 12. Notwithstanding the provisions of regulation 4 (b) (ii), it shall not be necessary to indicate the presence of caramel as a food colour on the label in— (a) non-excisable fermented beverages; (b) sauces; (c) spirituous liquors; (d) vinegar, except spirit vinegar or blends containing spirit vinegar; Manner of displaying common names claration of net contents. Supra. Position or size of declaration of net contents on labels of certain glass containers. Label declarations to appear clearly on both the inner and outer label. Restriction on reference to the Act on the label or in advertisement. Food sold in bulk exempted from requirements of label declarations. Acceptable common names for certain foods. Label declaration not required to indicate the presence of caramel as food colour in certain foods. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 54 [Rev. 2009 (e) wine; and (f) soft drinks. 13. Notwithstanding the provisions of regulation 4 (b) (i), it shall not be necessary to indicate the presence of sulphurous acids including salts thereof in or upon the label of— (a) glucose; (b) glucose solids; (c) syrup; (d) confectionery; (e) malt liquor; (f) wine; and (g) soft drinks. 14. Notwithstanding the provisions of regulation 4 (b) (iii), it shall not be necessary to indicate the presence of added artificial or imitation flavouring preparations on the label of liqueurs and alcoholic beverages. 15. Where a statement or claim implying a special dietary use is made on the label of, or in any advertisement for, any food the label shall carry a statement of the type of diet for which the food is recommended. 16. A food containing saccharin or its salts shall carry on the label a statement to the effect that it contains (naming the synthetic sweetener) a non nutritive artificial sweetener. 17. Special dietary foods recommended for carbohydrate or sugar reduced diets shall be food that contains not more than 50 percent of the glycogenic carbohydrate normally present in foods of the same class. 18. For the purposes of these Regulations a food may be described as sugarless, sugar free, low in carbohydrates or by any other synonymous terms if it contains not more than 0.25 percent glycogenic carbohydrates. 19. Where a statement or claim relating to the carbohydrate, sugar or starch content is made on the label of, or in any advertisement for, a food the label shall carry a statement of the carbohydrate content in grams per 100 grams or on a percentage basis. Exemptions of label declaration from indicating the presence of sulphurous acid in certain foods. Exemption of label declaration from indicating the presence of artificial flavourings in certain foods. Statement implying special dietary use. Label declaration of food containing an artificial sweetener. Standard for carbohydrate or sugar reduced foods. Condition for describing food as sugarless, etc. Mode of declaration of carbohydrate content in food. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 55Rev. 2009] 20. Special dietary foods recommended for calorie reduced diets shall be foods that contain not more than 50 percent of the total calories normally present in foods of the same class. 21. For the purposes of these Regulations a food may be described as low calorie or by any synonymous term if it contains not more than— (a) 15 calories per average serving; and (b) 30 calories in a reasonable daily intake. 22. Where a statement or claim relating to the calorie content is made on the label of, or in any advertisement for, a food the label shall carry a statement of the calorie content in calories per 100 grams. 23. The number of milligrams of sodium contributed by a reasonable daily intake of a special dietary food recommended for a sodium reduced diet shall not exceed one-sixth the number of milligrams of sodium contained in a reasonable daily intake of the same food. 24. (1) For the purposes of these Regulations a food may be described as low sodium or by any synonymous term if it contains not more than— (a) 10 mg. sodium in an average serving; and (b) 20 mg. in a reasonable daily intake. (2) Where a statement or claim relating to the sodium content is made on the label of, or in any advertisement for, a food the label shall carry a declaration of the sodium content in milligrams per 100 grams. 25. No person shall sell a food containing a non-nutritive sweetening agent unless— (a) that food meets the requirements for special dietary foods as prescribed in regulation 17 or 20; (b) the label carries a statement indicating a special dietary use. . 26. (1) Where a standard for a food is prescribed in these Regulations— (a) that food shall contain only the ingredients included in the standard for that food; (b) each ingredient shall be incorporated in the food in the quantity within the limits prescribed for that ingredient; and (c) if the standard includes an ingredient to be used as a food additive for a specified purpose, that ingredient shall be a food additive set out in any of the tables contained in the Second Schedule for use Standard for calorie reduced special dietary foods. Conditions for describing food as low calorie. Mode of declaring calorie content in food. Standard for sodium reduced special dietary food. Conditions for describing food as low sodium and mode of declaration. Restriction on the sale of food containing non nutritive sweetening agents. Composition of standardised food [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 56 [Rev. 2009 as an additive to that food for that purpose. (2) Where a standard for a food is not prescribed in these Regulations— (a) the food shall not contain any food additive except the food additives set out in any of the tables contained in the Second Schedule for use as additives to that food for the purpose set out in those tables; and (b) that food additive shall be incorporated in the food in a quantity within the limits prescribed for that food and food additive in those tables. 27. Where the limit prescribed for a food additive in any of the tables in the Second Schedule is stated to be “good manufacturing practice”, the amount of the food additive added to a food in manufacturing and processing shall not exceed the amount required to accomplish the purpose for which that additive is required to be added to that food. 28. (1) A food additive shall, where specifications are set out in any part of these Regulations for that additive, meet those specifications. (2) Where no specifications are set out in any part of these Regulations for a food additive but specifications have been established for that additive under the Standards Act or by the Joint Expert Committee on Food Additives of the Food and Agricultural Organisation of the United Nations and the World Health Organisation, that additive shall meet those specifications. (3) Where no specifications for a food additive are set out in any part of these Regulations or established under the Standards Act or by the Joint Expert Committee on Food Additives of the Food and Agricultural Organisation of the United Nations and the World Health Organisation, but specifications are set out for that additive in publication number 1406 for “Food Chemical Codex”—second edition (published by the National Academy of the United States of America), that food additive shall meet those specifications. 29. (1) No person shall sell a food that is represented for use for babies if the food contains food additives unless permission for such use has been granted by the Minister. (2) The provisions of paragraph (1) shall not apply to— (a) ascorbic acid used in dry cereals containing banana; or (b) soya bean lecithin in rice cereals represented as being for use as baby food. 30. Where an ingredient of a food has more than one component, the name of all the components shall be included in the list of ingredients, except where such an ingredient is a food for which a standard has been established and such standard does not require a complete list of the ingredients. Limits of food additives stated to be “good manufacturing practice”. Food additives to meet specifications. Cap. 496. Restriction on sale of baby food containing food additives. Components of food ingredients. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 57Rev. 2009] 31.(1) The country of origin of a food shall be declared on the label. (2) Where a food undergoes processing in a second country and such processing changes its nature, the country in which the processing was done shall, for the purpose of paragraph (1), be considered to be the country of origin. 32. Food which has been treated with ionising radiation shall be so designated on the label. 33. Grade designations used on the label shall be readily understood and not misleading or deceptive. 33A. (1) For the purposes of these Regulations the last day, month and year required to be marked on food produces pursuant to regulation 14 (e) of Food, Drugs and Chemical Substances (Food Hygiene) Regulations shall be marked on the label. (2) No person shall sell any food whose date marking has expired after that date. part III—FOOd addItIveS 34. For the purpose of this Part, unless the context otherwise requires, where a limit for a food additive has been prescribed or exemptions from label declaration in regard to food additives have been permitted under these Regulations for soft drinks it shall include that for a beverage base, beverage mix and beverage concentrate, and the maximum level prescribed for the food additive shall be for the finished drink. 35. No person shall sell any substance for use as a food additive unless the label— (a) carries a statement of the amount of each additive present; or (b) carries a complete list of the food additives present in descending order of their proportion as well as directions for their use which, if followed, shall produce a food not containing such additives in excess of the maximum levels of use prescribed by these Regulations. 36. (1) Any person who wishes to request for a food additive to be added to or a change to be made in any of the tables set out in the Second Schedule shall submit his request to the Minister in a form, manner and content satisfactory to the Minister. (2) The request made in accordance with paragraph (1) shall include— (a) a description of the food additive, including its chemical name and the name under which it is to be sold, the method of its manufacture, chemical and physical properties, composition and specification, and where that information is not available a detailed Country of origin of food to be declared on the label. Label declaration for irradiated food. Misleading grade designations prohibited. Expiry date to be on label and prohibition on sale of expired goods. Limit for food additives prescribed for soft drinks. Labelling of substances used as food additives. Conditions for a request to add to or change food additives. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 58 [Rev. 2009 explanation; (b) a statement of the amount of the food additive proposed for use and the purpose of which it is proposed to be used together with directions, recommendations and suggestions for use; (c) where necessary in the opinion of the Minister, an acceptable method of analysis suitable for regulatory purposes that shall determine the amount of the food additive and of any substance resulting from the use of the food additive in the finished food; (d) data establishing the fact that the food additive shall have the intended physical or other technical effect; (e) detailed reports of tests made to establish the safety of the food additive under the recommended conditions for use; (f) data to indicate the residue that may remain in or upon the finished food product when the food additive is used with good manufacturing practice; (g) a proposed maximum limit for residues of the food additive in or upon the finished food; (h) specimens of the labelling proposed for the food additive; and (i) a sample of the food additive in the form in which it is proposed to be used in food, a sample of the active ingredients and, on request by the Minister, a sample of the food containing the food additive. (3) The Minister’s decision on a request made under paragraph (1) shall be final and he shall inform in writing the person filing the request of his decision. 37. The use of more than one class II preservative shall be allowed provided the sum of the ratios of the quantities of each preservative present in the product to the quantities permitted under these Regulations shall not exceed one. 38. No person shall sell any substance as a food additive unless the substance is listed in one or more of the tables set out in the Second Schedule. 39. Notwithstanding the provisions of these Regulations, subparagraph (c) of paragraph (1) and subparagraph (a) of paragraph (2) of regulation 26 shall not apply to spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives. 40. No person shall sell a food containing a food additive except as prescribed in regulations 26 and 27. part Iv—FOOd COlOurS 41. For the purposes of this Part— Conditions for using more than one class II preservative. Sale of only listed food additives. Exempted foods. Conditions for sale of food containing food additives. Interpretation of Part. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 59Rev. 2009] “colour index numbers” means the numbers allocated to different colours in the colour index published by the Society for Dyers and Colourists of the United Kingdom and the Association of Textile Chemists and Colourists of the United States of America; “diluent” means any substance suitable for human consumption other than a synthetic colour present in a colour mixture or preparation; “dye” means the principal dye and associated subsidiary and isomeric dyes contained in synthetic colour; “lake” means a straight colour extended on a substraction by adsorption, co-precipitation or chemical combination that does not include any combination of the ingredients made by a simple mixing process; “mixture” means a mixture of two or more synthetic colours or a mixture of one or more synthetic colours with one or more diluents; “preparation” means a preparation of one or more synthetic colours containing less than three percent dye and sold for household use; “synthetic colour” means any organic colour, other than caramel, that is produced by chemical synthesis and has no counterpart in nature. 42. No person shall sell for use in or upon food any colour other than— (a) natural colours, that is alkanet, anatto ß-apo-8’-carotenal, ß carotene, beet red, chlorophyll, chlorophyll copper complex, cochineal, ethyl and methyl ß -apo-8’-carotenoates, orchil, paprika, riboflavin, saffron, sandalwood, sodium and potassium chlorophyllin copper, turmeric, xanthophyll or their colouring principles whether isolated from natural sources or produced synthetically, and caramel; (b) inorganic colours, that is charcoal, carbon black, iron oxide, titanium dioxide, metallic aluminium and metallic silver; and (c) synthetic colours, that is brilliant blue FCF (colour index number 42090, 1971), carmoisine (colour index number 14720, 1971), erythrosine (colour index number 45430, 1971), indigotine (colour index number 73015, 1971), ponceau 4R (colour index number 16255, 1971), sunset yellow FCF (colour index number 15985, 1971), tartrazine (colour index number 19140, 1971), green S (colour index number 44090, 1971) and aluminium or calcium lakes of these colours. 43. No person shall sell a food to which has been added any colour other than the colours specified in regulation 42. 44. The food colours listed in regulation 42 (c) shall be of the standard set out in the table contained in the Third Schedule. Colours permitted for sale for use in or upon foods. Prohibited sales of food. Standard for food colours. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 60 [Rev. 2009 45. No person shall sell a food, other than a synthetic colour or flavouring mixture preparation, that contains when prepared for consumption according to label direction, more than— (a) 300 parts per million of carmoisine (colour index number 14720, 1971), indigotine (colour index number 73015, 1971), sunset yellow FCF (colour index number 15985, 1971), tartrazine (colour index number 19140, 1971) or any combination of these colours; (b) 100 parts per million of brilliant blue FCF (colour index number 42090, 1971), erythrosine (colour index number 45430, 1971), ponceau 4R (colour index number 16255, 1971); or (c) 300 parts per million of any combination of the synthetic colours specified in paragraphs (a) and (b) and within the limits set by those paragraphs. 46. No person shall sell a food colour for use in or upon food that contains more than— (a) 3 parts per million of arsenic calculated as arsenic, as determined by the official method; (b) 10 parts per million of lead, calculated as lead as determined by the official method; or (c) except in case of iron oxide and lakes, a total of 100 parts per million of iron and copper, calculated as iron and copper, and if other heavy metals are present the colour shall be deemed to be adulterated. 47. No person shall sell food to which has been added more than 35 parts per million of ß -apo-8’-carotenal or ethyl ß -apo-8’-carotenal or methyl ß -apo-8’-carotenoate. 48. No person shall sell a synthetic colour for use in or upon food unless the label carries— (a) the common name of the synthetic colour; (b) the lot number of the manufacture of synthetic colour; and (c) the words “Food Grade Colour”. 49. No person shall sell a mixture or preparation of colours for use in or upon food, unless the label carries— (a) the lot number of the mixture or preparation; (b) the words “Food Grade Colour”; and (c) the common names of the individual colours in the mixture or Prohibition against selling food containing food colours exceeding prescribed limits. Limits for metallic contaminants in food colours. Limit for carotenal in food. Labelling of synthetic colours. Labelling of mixture or preparation of colours. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 61Rev. 2009] preparation. part v—pOISONOuS SuBStaNCeS IN FOOd 50. Except as provided in these Regulations, a food specified in Part I or Part II of the Fourth Schedule which contains— (a) any or all of the poisonous or harmful substances listed in Part I or Part II in amounts not exceeding the quantities stated therein in parts per million (p.p.m.) for that food; and (b) no other poisonous or harmful substances, shall be exempted from the provisions of paragraph (a) of section 3 of the Act. part vI—FlavOurING preparatIONS 51. Extract or essence of a named flavour shall be a solution in ethyl alcohol, glycerol, propylene glycol or any combination of these, of sapid or odorous extract principles or both, derived from the plant after which the flavouring extract or essence is named, and may contain water, a sweetening agent, food colour and a class II or class IV preservative as prescribed in the Second Schedule. 52. Artificial extract, artificial essence, imitation extract and imitation essence of a named flavour shall be a flavouring extract or essence except that the flavouring principles shall be derived in whole or in part from sources other than the aromatic plant after which it is named, and if such extract or essence is defined in these Regulations the flavouring strength of the artificial or imitation extract or essence shall be not less than that of the extract or essence. 53. A named flavour— (a) shall be a preparation, other than a flavouring preparation prescribed in regulation 51 of sapid or odorous principles or both, derived from the aromatic plant after which the flavour is named; (b) may contain a sweetening agent, food colour, a class II pre servative, a class IV preservative or an emulsifying agent as prescribed in the Second Schedule; and (c) may have added to it the following liquids only— (i) water; (ii) ethyl alcohol; (iii) glycerol; (iv) propylene glycol; and Limits for poisonous or harmful substances in food. Standard for flavour extract or essence. Standard for artificial or imitation extract or essence. Standard for flavour. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 62 [Rev. 2009 (v) edible vegetable oil. 54. A named artificial or imitation flavour shall be a flavour except that the flavouring principles may be derived wholly or partly from sources other than the aromatic plant after which it is named, and if such flavour is defined in these Regulations the flavouring strength of the artificial or imitation flavour shall be not less than that of the flavour. 55. Notwithstanding regulations 51 and 53 a named fruit extract, essence or flavour, naturally fortified, shall be an extract, essence or flavour derived from the named fruit to which other natural extractives have been added and 51 percent of the flavouring strength shall be derived from the named plant. 56. The label of or any advertisement for an artificial or imitation flavouring preparation shall have the word “artificial” or “imitation” as an integral part of the name of such flavouring preparation and in identical type and identically displayed with such name. 57. Almond essence, almond extract or almond flavour shall be the essence, extract or flavour derived from the kernels of the bitter almond, apricot or peach and shall contain not less than 1 percent by volume of hydrocyanic acid-free volatile oil obtained therefrom. 58. Anise essence, anise extract or anise flavour shall be the essence, extract or flavour derived from the natural or terpeneless oil of anise and shall correspond in flavouring strength to an alcoholic solution containing not less than 3 per cent by volume of oil of anise, the volatile oil obtained from the fruit of Pimpinella anisum L., or illicium verum Hook. 59. Celery seed essence, celery seed extract or celery seed flavour shall be the essence, extract or flavour derived from celery seed or the terpeneless oil of celery seed and shall correspond in flavouring strength to an alcoholic solution containing not less than 0.3 per cent by volume of volatile oil of celery seed. 60. Cassia essence, cassia extract or cassia flavour or cassia cinnamon essence, cassia cinnamon extract or cassia cinnamon flavour shall be the essence, extract or flavour derived from the natural or terpeneless oil obtained from the leaves and twigs of cinnamomum cassia L. and containing not less than 80 percent cinnamic aldehyde, and shall correspond in flavouring strength to an alcoholic solution containing not less than 2 per cent by volume of volatile oil of cassia cinnamon. 61. Ceylon cinnamon essence, Ceylon cinnamon extract or Ceylon cinnamon flavour shall be the essence, extract or flavour derived from volatile oil obtained from the bark of cinnamomum Zeylanicum Nees, and shall contain— (a) not less than 2 per cent by volume of oil of Ceylon cinnamon; (b) not less than 65 per cent cinnamic aldehyde; and (c) not more than 10 per cent of eugenol. Standard for artificial or imitation flavour. Standard for fruit extract or essence naturally fortified. Labelling of or advertisement for artificial flavouring preparations. Standard for almond essence, extract or flavour. Standard for anise essence, extract or flavour. Standard for celery seed essence, extract or flavour. Standard for cassia essence, extract or flavour or cassia cinnamon extract, essence or flavour. Standard for Ceylon cinnamon essence, extract or flavour. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 63Rev. 2009] 62. Clove essence, clove extract or clove flavour shall be the essence, extract or flavour derived from the volatile oil obtained from clove buds and shall contain not less than 2 percent by volume of oil of clove. 63. Ginger essence, ginger extract or ginger flavour shall be the essence, extract or flavour derived from ginger and shall contain, in 100 millilitres, the alcohol soluble matter from not less than 20 grams of ginger. 64. Lemon essence, lemon extract or lemon flavour shall be the essence, extract or flavour prepared from the natural or terpeneless oil of lemon or from lemon peel and shall contain not less than 0.2 per cent citral derived from oil of lemon. 65. Nutmeg essence, nutmeg extract or nutmeg flavour shall be the essence, extract or flavour prepared from the natural or terpeneless oil of nutmeg and shall correspond in flavouring strength to an alcoholic solution containing not less than 2 per cent by volume of oil of nutmeg. 66. Orange essence, orange extract or orange flavour shall be the essence, extract or flavour prepared from sweet orange peel, oil of sweet orange or terpeneless oil of sweet orange, and shall correspond in flavouring strength to an alcoholic solution containing 5 percent by volume of oil of sweet orange, the volatile oil obtained from the fresh peel of Citrus aurantium L., that shall have an optical rotation, at a temperature of 25°C., of not less than +95°, using a tube 100 millimetres in length. 67. Peppermint essence, peppermint extract or peppermint flavour shall be the essence, extract or flavour prepared from peppermint or oil of peppermint, obtained from the leaves and flowering tops of Mentha piperita L., or of Mentha arvensis De. C., var. piperascens Holmes, and shall correspond in flavouring strength to an alcoholic solution of not less than 3 percent by volume of oil of peppermint, containing not less than 50 percent free and combined menthol. 68. Rose essence, rose extract or rose flavour shall be the essence, extract or flavour obtained from the petals of Rosa damascena Mill. or R. moschata Herrm and shall contain not less than 0.4 per cent by volume of attar of rose. 69. Savoury essence, savoury extract or savoury flavour shall be the essence, extract or flavour prepared from savoury or oil of savoury and shall contain not less than 0.35 percent by volume of savoury. 70. Spearmint essence, spearmint extract or spearmint flavour shall be the essence, extract or flavour prepared from oil of spearmint obtained from the leaves and flowering tops of Mentha spicata L. and Mentha cardiaca and shall contain not less than 3 per cent by volume of oil of spearmint. 71. Sweet basil essence, sweet basil extract or sweet basil flavour shall be the essence, extract or flavour prepared from sweet basil or oil of sweet basil obtained from the leaves and tops of Ocymum basilcum L. and shall contain not less than 0.1 per cent by volume of oil of sweet basil. Standard for clove essence, extract or flavour. Standard for ginger essence, extract or flavour. Standard for lemon essence, extract or flavour. Standard for nutmeg essence, extract or flavour. Standard for orange essence, extract or flavour. Standard for peppermint essence, extract or flavour. Standard for rose essence, extract or flavour. Standard for savoury essence, extract or flavour. Standard for spearmint essence, extract or flavour. Standard for sweet basil essence, extract or flavour. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 64 [Rev. 2009 72. Sweet marjoram essence, sweet marjoram extract or sweet marjoram flavour or marjoram essence, marjoram extract or marjoram flavour shall be the essence, extract or flavour prepared from marjoram or from oil of marjoram and shall contain not less than 1 percent by volume of oil of marjoram. 73.Thyme essence, thyme extract or thyme flavour shall be the essence, extract or flavour prepared from oil of thyme and shall contain not less than 0.2 per cent by volume of oil of thyme. 74. Vanilla essence, vanilla extract or vanilla flavour— (a) shall be the essence, extract or flavour prepared from the vanilla bean, the dried, cured fruit of vanilla planifolia Andrews or vanilla tahitensis J. W. Moore; and (b) shall contain in 100 millilitres, regardless of the method of extraction, at least the quantity of soluble substances in the natural proportions that are extractable by the official method from— (i) not less than 10 grams of vanilla beans, where such beans contain 25 per cent or less moisture; and (ii) not less than 7.5 grams of vanilla beans on the moisture-free basis, where such beans contain not more than 25 per cent moisture; and (c) notwithstanding regulations 51 and 53, shall not contain added colour. 75. Wintergreen essence, wintergreen extract or wintergreen flavour shall be the essence, extract or flavour prepared from oil of wintergreen, the volatile oil distilled from the leaves of Gaultheria procumbens L. or from Betula lenta L. and shall contain not less than 3 per cent by volume of wintergreen. part vII—SweeteNING aGeNtS 76. Sugar shall be the food chemically known as sucrose and shall conform to the following composition— (a) polarisation, not less than 99.7° S; (b) invert sugar, not more than 0.1 per cent; (c) ash, not more than 0.1 percent; (d) moisture, not more than 0.1 percent; (e) colour, not more than 500 ICUMSA units. 77. Liquid sugar shall be the food obtained by dissolving sugar in water. Standard for sweet marjoram essence, extract or flavour. Standard for thyme essence, extract or flavour. Standard for vanilla essence, extract or flavour. Standard for wintergreen essence, extract or flavour. Standard for sugar. Standard for liquid sugar. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 65Rev. 2009] 78.Invert sugar shall be the food obtained by the partial or complete hydrolysis of sucrose. 79. Liquid invert sugar shall be the food consisting of a solution of invert sugar in water. 80. No person shall sell liquid sugar or liquid invert sugar unless the label carries a statement of the percentage of liquid sugar or liquid invert sugar contained therein. 81. Icing or powdered sugar shall be powdered sugar which may contain either not more than 5 per cent starch or an anti-caking agent in quantities prescribed in the Second Schedule. 82. Brown sugar, yellow sugar or golden sugar— (a) shall be the food obtained from the syrups originating from the sugar refining process; and (b) shall contain not less than 90 percent sugar and invert sugar and not more than— (i) 4.5 per cent moisture; and (ii) 3.5 per cent sulphated ash. 83. Refined sugar syrup, refiner’s syrup or golden syrup— (a) shall be the food made from syrup or originating from sugar refining process which may be hydrolised; and (b) shall contain not more than— (i) 35 per cent moisture; and (ii) 2.5 per cent sulphated ash. 84. Dextrose or dextrose monohydrate— (a) shall be the food chemically known as dextrose; (b) shall contain total solids content of not less than 90 percent; and (c) shall contain not more than— (i) 10 per cent moisture; and (ii) 0.25 per cent ash. 85. Liquid glucose or glucose syrup— (a) shall be the thick, syrupy nearly colourless food made by Standard for invert sugar. Standard for liquid invert sugar. Restriction of sale of liquid sugar or liquid invert sugar. Standard for icing sugar. Standard for brown sugar. Standard for refined sugar syrup. Standard for dextrose or dextrose monohydrate. Standard for liquid glucose. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 66 [Rev. 2009 the incomplete hydrolysis of starch or of starch containing substance; (b) shall contain not less than 20 percent reducing sugar calculated as dextrose on moisture-free basis; (c) may contain sulphurous acid or its salts as prescribed in the Second Schedule; and (d) shall contain not more than— (i) 25 per cent moisture; and (ii) 1 per cent ash. 86. Glucose solids— (a) shall be the nearly colourless food made by the incomplete hydrolysis of starch or of starch containing substances, and if the glucose is derived from corn may be called “corn syrup solids”; (b) may contain sulphurous acid or its salts as prescribed in the Second Schedule; (c) shall contain not more than— (i) 6 per cent moisture; and (ii) 1.25 per cent ash; and (d) shall not contain less than 15 per cent reducing sugar calculated as dextrose on a moisture-free basis. 87. Glucose syrup of a named source— (a) shall be glucose; (b) may contain— (i) a sweetening agent; (ii) a flavouring preparation; (iii) sorbic acid; and (iv) sulphurous acid or its salts as prescribed in the Second Schedule; and (c) shall contain not more than— (i) 35 per cent moisture; and Standard for glucose solids. Standard for glucose syrup. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 67Rev. 2009] (ii) 3 per cent ash; 88. Honey— (a) shall be the food derived solely from the nectar of flowers and other sweet exudation of plants by bees; (b) shall contain not less than 60 per cent invest sugar; and (c) shall contain not more than— (i) 20 percent moisture; (ii) 8 percent sucrose; and (iii) 1 per cent ash. part vIII—Meat, ItS preparatION aNd prOduCtS 89. For the purposes of this Part— “animal” means any animal used as food, but does not include marine and fresh water animals;“filler” means— (a) flour or meat prepared from grain or potato or soya bean; (b) bread, biscuit, or bakery products; and (c) milk powder, skim milk powder, butter milk or whey powder. 90. Meat shall be the clean dressed flesh of a slaughtered animal that has been inspected by an authorized officer and found fit for human consumption. 91. “Meat products” means the products obtained from meat and includes those parts of the carcass not usually included in meat, with or without other ingredients. 92. Meat, meat products or preparations thereof shall be adulterated if preservatives or colours other than those prescribed in the Second Schedule are present therein or have been added thereto. 93. Prepared meat or prepared meat products shall be meat or meat products respectively, whether comminuted or not, to which has been added any other ingredient prescribed by these Regulations or which have been preserved, canned, cooked or otherwise processed and may contain— (i) in case of hams, shoulders, butts, picnics and backs, gelatine and agar; and Standard for honey Interpretation of Part. Standard for meat. Meaning of “meat products”. Addition of certain preservatives and colours to meat and meat products prohibited. Standard for prepared meat or prepared meat products. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 68 [Rev. 2009 (ii) in case of partially defatted pork fatty tissue and partially defatted beef fatty tissue, a class IV preservative as prescribed in the Second Schedule. 94. A food that consists wholly or in part of a meat product or a prepared meat product shall be labelled with the words “meat product” or with the name of the meat product. 95. Pumping pickle, cover pickle and dry cure used in the curing of preserved meat or preserved meat products may contain— (a) preservatives as prescribed in the Second Schedule; (b) citric acid, sodium citrate or vinegar; (c) dextrose, glucose or sugar; (d) salt, spices and seasonings; (e) sodium carbonate or sodium hydroxide; (f) in the case of pumping pickle for cured pork and beef cuts, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate, as shall result in the finished product containing not more than 0.5 percent added phosphate; (g) in the case of pumping pickle for cured beef cuts, enzymes; and (h) in the case of dry cure, a prescribed anti-caking agent or a humectant. 96. (1) No person shall sell as food a dead animal or part thereof, or meat products, preparations containing meat or meat products obtained, prepared or manufactured from a dead animal. (2) For the purposes of paragraph (1) “dead animal” means a dead animal that was not killed for the purpose of food in accordance with commonly accepted practice of killing animals for the purpose of food. 97. (1) No person shall sell meat, meat products or preparations thereof, packed in a hermetically sealed container unless such meat has been heat processed after or at the time of sealing at a temperature and for a time sufficient to prevent the survival of any pathogenic organisms or micro-organisms capable of producing toxins. (2) Notwithstanding the provisions of paragraph (1), meat, meat products or preparations thereof packed in a hermetically sealed container that has been processed as required thereunder may be sold if— (a) it has been stored continuously under refrigeration at a temperature Labelling of food consisting of meat products or prepared meat products. Composition of pumping pickle, etc., used for curing preserved meat or preserved meat products. Prohibition against the selling of dead animals, etc., as food. Conditions for sale of meat in hermetically sealed containers. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 69Rev. 2009] below 4°C. and the label on the container carries a statement on the main panel to the effect that the product is perishable and must be refrigerated; or (b) it has been maintained continuously in the frozen state and the label carries a statement on the main panel to the effect that the product is perishable and must be kept frozen; or (c) it contains a prescribed class I preservative or an appropriate mixture thereof prepared in accordance with good manufacturing practice and has been heat processed after or at the time of sealing at a temperature for a time sufficient to prevent the formation of any bacterial toxins; or (d) it has been subjected to a dehydration process in accordance with good manufacturing practice; or (e) it has a pH of 4.4 or less. 98. Minced or ground beef, sold under any name whatsoever, shall be comminuted beef meat containing not more than 30 percent fat comprised of the fat normally adherent to the beef used, and where the product is represented by any means whatsoever as lean, it shall contain not more than 15 per cent fat. 99. No person shall sell meat or prepared meat products except blood pudding, black pudding and white pudding that contain more than— (a) that amount of filler meat binder or other ingredients, that is represented by 4 percent reducing sugars, calculated as dextrose, as determined by the official method; or (b) 60 percent moisture where such prepared meat or prepared meat product contains filler. 100. Preserved meat or preserved meat products other than refrigerated or frozen meat or meat products shall be the cooked or uncooked meat or meat products which are salted, pickled, canned, cured or smoked, may be glazed and contain— (a) a prescribed class I preservative; (b) dextrose, glucose or sugar; (c) spices and seasonings; (d) vinegar; and (e) smoke flavouring or artificial smoke flavouring, in which case the main panel of the label shall carry, immediately preceding or following the common name, the statement “Smoked Flavouring Standard for minced or ground beef. Limits for filler, binder, etc., in prepared meat or meat products. Standard for preserved meat or preserved meat products. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 70 [Rev. 2009 Added” or “Artificial Smoked Flavouring Added”, whichever termis applicable. 101. (1) Sausages or sausage meat shall be the fresh or preserved comminuted meat to which has been added salt and spices which may be enclosed in a casing, dipped in vinegar, smoked or cooked and may contain— (a) animal fat; (b) filler; (c) beef tripe; (d) liver; (e) fresh blood from a healthy animal; (f) sugar, dextrose or glucose; (g) harmless lactobacilli culture; (h) lactic acid starter culture, Pediococus cerevisiae; (i) meat binder; (j) blood plasma; (k) in case of preserved comminuted meat, smoke flavouring or artificial smoke flavouring if the main label carries, immediately preceding or following the common name, the statement “Smoke Flavouring Added” or “Artificial Smoke Flavouring Added”, whichever term is applicable; (l) if cooked, glucono delta lactone partially defatted fatty tissue and added skim milk product, obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding 3 percent; and (m) in the case of a product sold as dry sausage or sausage meat, glucono delta lactone. (2) A product sold as sausage or sausage meat shall contain not less than 65percent meat for pork and 50 percent meat for beef as determined by the official method. 102. Potted meat, meat paste or meat spread shall be the comminuted and cooked fresh or preserved meat and may contain a meat binder, salt, sugar, dextrose, glucose, spices, other seasonings and a gelling agent and shall contain not less than 65 per cent of meat as determined by the official method. Standard for sausage or sausage meat. Standard for potted meat, meat paste or meat spread. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 71Rev. 2009] 103. Potted meat products, meat product paste or meat product spread shall be the food consisting wholly or in part of meat products and shall otherwise conform to the standard for potted meat. 104. Meat loaf, meat roll, meat lunch or luncheon meat shall be comminuted and cooked, fresh or preserved meat, pressed into shape and may contain a dried milk product obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding 3 per cent of the finished food, filler, meat binder, salt, sugar, dextrose, glucono delta lactone, glucose, spices, other seasonings, milk, eggs, a gelling agent and partially defatted beef fatty tissue and a partially defatted pork fatty tissue and shall contain not less than 65 per cent meat as determined by the official method. 105. Meat product loaf or meat and meat product loaf shall be the food consisting wholly or in part of meat product and shall otherwise conform to the standard prescribed for meat loaf. 106. Meat pies such as “beef pie”, “veal pie” and “pork pie” shall contain only the species identified on the label and not less than 25 per cent of all the ingredients including the crust and shall be computed on the basis of the fresh uncooked meat contained therein. 107. The label of a prepared meat or prepared meat product to which a gelling agent has been added as prescribed by these Regulations shall carry a declaration of the presence of the gelling agent, or the word “jellied”, as an integral part of the name of the food. 108. Edible bone meal or edible bone flour shall be the food prepared by grinding dry, defatted bones obtained from slaughtered animals that have been inspected and found fit for human consumption by an authorised officer, and shall contain— (a) not less than 85 per cent ash; (b) not more than 10,000 micro-organisms per gram; and (c) no Escherichia Coli per gram. 109. Gelatin or edible gelatine— (a) shall be the purified food obtained by the processing of skin, ligaments or bones of a slaughtered animal that has been inspected and found fit for human consumption by an authorized officer; (b) shall contain— (i) not less than 85 per cent ash-free solids when tested by the of Standard for potted meat products, meat product paste or meat product spread. Standard for meat loaf, meat roll, etc. Standard for meat product loaf or meat and meat product loaf Standard for meat pies Label declaration for prepared meat or prepared meat product to which a gelling agent has been added. Standard for edible bone meal. Standard for gelatin. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 72 [Rev. 2009 ficial method; (ii) not more than 10,000 micro-organisms per gram; (iii) no Escherichia Coli per gram; and (c) may contain— (i) not more than 2.6 percent ash on a dry basis; and (ii) 500 parts per million of sulphurous acid including its salts, calculated as sulphur dioxide. part Ix—pOultry, pOultry Meat, theIr preparatIONS aNd prOduCtS 110. For the purposes of this Part the term “filler” has the meaning assigned to it under Part VIII. 111. “Poultry” means any bird that is commonly used as food. 112.Poultry meat shall be the clean, dressed flesh, exclusive of giblets, of eviscerated poultry that has been inspected by an authorized officer and found fit for human consumption. 113. “Poultry meat products” means the clean parts of poultry, other than poultry meat, commonly used as food and includes the giblets and the skin. 114. Giblets shall be the properly trimmed and washed liver from which the gall bladder has been removed, the heart, with or without the pericardial sac, and the gizzard from which the lining and contents have been removed. 115. Prepared poultry meat or prepared poultry meat products shall be poultry or poultry meat products, whether comminuted or not, which have been preserved, canned or cooked. 116. Poultry meat, poultry meat products or preparations thereof shall be adulterated if any of the following substances or any substance in the following classes is present therein or has been added thereto— (a) any organ or portion of poultry that is not commonly used as food; (b) any preservative other than those specified for this product in the Second Schedule; (c) any food colour other than caramel. Interpretation of Part. Meaning of “poultry”. Standard for poultry meat. Meaning of “poultry meat products”. Standard for giblets. Standard for prepared poultry meat or prepared poultry meat products. Addition of certain substances to poultry meat, poultry meat products or preparations prohibited. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 73Rev. 2009] 117. A food that consists wholly or in part of poultry meat products shall carry on the label— (a) the words “Poultry Meat Products”; or (b) specify the name of the parts contained in the poultry meat products. 118. No person shall sell for consumption as food— (a) poultry to which has been administered any preparation having oestrogenic activity; or (b) poultry meat or poultry meat products that contain any residues or exogenous oestrogenic substances. 119. No person shall sell prepared poultry meat or prepared poultry meat products that contain more than— (a) that amount of filler or other ingredients that is represented by 4 per cent reducing sugars, calculated as dextrose, as determined by the official method; or (b) 60 per cent moisture where such prepared poultry or prepared meat product contains filler. 120. Preserved poultry meat or preserved poultry meat products shall be the cooked or uncooked poultry meat or poultry meat product that is cured or smoked and may contain dextrose, glucose, spices, sugar, vinegar and class I preservatives as prescribed in the Second Schedule. 121. (1) Canned poultry of a given name shall be prepared from poultry meat and may contain— (a) those bones or pieces of bones attached to the portion of poultry meat that is being canned; (b) broth; (c) salt; (d) gelling agents; and (e) not more than 5 per cent fat. (2) The “broth” that is used in canned poultry of a given name shall be the liquid in which the poultry meat has been cooked. Labelling of food consisting of poultry meat products. Sale of certain poultry and poultry meat products prohibited. Limit for filler, etc., in poultry meat and prepared poultry meat products. Standard for preserved poultry meat and preserved poultry meat products. Standard for canned poultry. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 74 [Rev. 2009 122. Canned poultry of a given name containing a gelling agent shall carry on the label a declaration indicating the presence of the gelling agent or the word “jellied” as an integral part of the name of the food. 123. Boneless poultry of a given name shall be the canned poultry meat from which the bones and skin have been removed containing not less than 50 per cent of the named poultry meat, as determined by the official method, and may contain broth having a specific gravity of not less than 1,000 at a temperature of 50°C. 124. Liquid, dried or frozen whole egg, egg-yolk, egg-white, egg-albumen or a mixture of these shall be the egg products obtained by removing the shell of wholesome fresh eggs or wholesome stored eggs and processing them, and may contain— (a) salt and sugar; (b) stabilizing agent as prescribed in the Second Schedule; (c) in case of dried whole egg, egg-yolk, egg-white and egg-albumen, 2 per cent anti-caking agent as prescribed in the Second Schedule; and (d) in the case of liquid, dried or frozen egg-white a whipping agent as prescribed in the Second Schedule. 125. No person shall sell egg products or liquid eggs for use as food unless it is free from the salmonella bacteria as determined by the official method. part x—MarINe aNd FreSh water aNIMal prOduCtS 126. For the purposes of this Part— “filler” has the meaning assigned to it by Part VIII; “marine and fresh water animal” includes— (a) fish; (b) crustaceans, molluscs, other marine invertebrates; and (c) marine mammals. 127. Fish shall be the clean, whole or dressed edible and wholesome part of fish that is ordinarily used for human consumption, with or without salt or seasoning, and may contain food additives as prescribed in the Second Schedule. Label declaration of canned poultry containing a gelling agent. Standard for boneless poultry. Standard for liquid, dried or frozen whole egg, etc. Egg products or liquid egg to be free from salmonella. Interpretation of Part. Standard for fish. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 75Rev. 2009] 128. For the purposes of this Part fish meat shall be the clean, dressed flesh of crustaceans, molluscs, other marine invertebrates, marine mammals and marine reptiles, whether comminuted or not, with or without salt and seasoning, and may contain food additive as prescribed in the Second Schedule. 129. Fish and fish meat products shall be adulterated if any of the following substances or any substance in any one of the following classes is present therein or has been added thereto— (a) any preservatives, other than those prescribed in the Second Schedule, except— (i) sorbic acid or its salts in dried fish that has been smoked or salted and in cold processed, smoked and salted fish paste; (ii) benzoic acid or its salts, methyl-p-hydroxy benzoate in marinated or similar cold processed, packaged fish and meat products; and (b) food colour other than those prescribed in the Second Schedule. 130. Prepared fish or prepared fish meat shall be the whole or comminuted food prepared from fresh or preserved fish or fish meat respectively, may be canned or cooked, and may contain— (a) in case of lobster paste and fish (caviar), food colour as prescribed in the Second Schedule; (b) in case of canned shellfish, canned spring mackerel and frozen cooked prawn (shrimp), citric acid or lemon juice; (c) in case of canned salmon, tuna, lobster, crabmeat and prawn (shrimp), calcium disodium ethylenediaminetetraacetate (calcium disodium EDTA) and sulphate as prescribed in the Second Schedule if such addition is declared on the label; (d) in the case of canned tuna, ascorbic acid; (e) in case of canned sea food, sodium hexametaphosphate and sodium acid pyrophosphate as prescribed in the Second Schedule; (f) in case of canned cod livers, canned sardines and canned kipper snacks, liquid smoke flavour if such addition is declared on the main panel of the label; (g) edible oil, vegetable broth and tomato puree if such addition is declared by name on the label; Standard for fish meat. Addition of certain substances to fish and fish meat products prohibited. Standard for prepared fish or prepared fish meat. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 76 [Rev. 2009 (h) a gelling agent if the label carries the word “jellied” as an integral part of the name; (i) salt; and ( j) in case of cooked canned clams, calcium disodium ethylenediaminetetraacetate (calcium disodium EDTA) as prescribed in the Second Schedule, if such addition is declared on the label. 131. Fish binder for use in or upon prepared fish or prepared fish meat shall be filler with any combination of salt, sugar, dextrose, glucose, spices and other seasonings. 132. No person shall sell filler or a fish binder represented for use in fish products either by label or in any advertisement without the label or advertisement carrying adequate directions for use. 133. (1) No person shall sell prepared fish or prepared fish meat that contains more than— (a) that amount of filler, fish binder or other ingredients that is represented by 4 per cent reducing sugars, calculated as dextrose, as determined by the official method; and (b) 70 per cent moisture where such prepared fish contains filler. (2) Notwithstanding paragraph (1), lobster paste shall not contain more than 2 per cent filler or fish binder. 134. Preserved fish or preserved fish meat, other than frozen fish or frozen fish meat, shall be cooked or uncooked fish or fish meat that is dried, salted, pickled, cured or smoked and may contain dextrose, glucose, spices, sugar, vinegar and class I preservatives as prescribed in the Second Schedule, and— (a) dried fish that has been smoked or salted and cold processed, smoked and salted fish paste may contain sorbic acid or its salts; (b) smoked fish may contain a prescribed food colour; (c) packaged fish and fish meat products that are marinated or otherwise cold processed may contain sandalwood, benzoic acid or its salts, methyl-p-hydroxy benzoate and propyl-p-hydroxy benzoate. 135. No person shall sell smoked fish or a smoked fish product packed in a container that has been sealed to exclude air unless— (a) it has been heat processed after sealing at a temperature and for a time sufficient to destroy all spores of clostridium botulinum; or (b) it contains not less than 9 per cent salt as determined by the official method. Standard for fish binders. Conditions for sale of filler or fish binder. Limits for filler and moisture in prepared fish or fish meat. Standard for preserved fish or fish meat. Conditions for sale of smoked fish or fish product in sealed container. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 77Rev. 2009] 136. Fish paste shall be the paste comprising not less than 70 per cent of one or more kinds of fish that are fresh, cured or smoked and may contain filler, fish binder, or monoglyceride as prescribed in the Second Schedule. 137. Oysters and other shellfish shall be maintained in a wholesome condition and shall have been harvested from a location that has been approved by a competent authority as free from contamination. 138. No person shall sell a shucked oyster that contains by volume more than 10 per cent fluid separable by draining for five minutes through a 1680 micron sieve. part xI—MIlk prOduCtS 139. Except as provided in these Regulations, a milk product that contains a fat other than milk fat shall be adulterated. 140. Milk or whole milk shall be the normal mammary secretion free from colostrum, obtained from the mammary glands of a healthy cow and shall— (a) contain no added water or preservatives or any other substances; and (b) conform to the following composition— (i) not less than 3.25 per cent milk fat; and (ii) not less than 8.5 per cent non-fat milk solids. 141. (1) The term “pasteurized” when used in connection with milk or milk products shall be taken to refer to the process of heating all milk to a temperature of not less than 63°C. and not more than 65°C. and holding it at such temperature for not less than 30 minutes or for a time and at a temperature that is equivalent thereto in phosphatase destruction as determined by the official method, and immediately thereafter reducing the temperature of the milk to below 4°C. (2) ”Pasteurized” milk shall conform to the following standards— (a) the standard plate count as determined by the official method shall not be more than 100,000 per millilitre; (b) the coliform count as determined by the official method shall be not more than 10 per millilitre and the faecal coliform count shall be nil per millilitre; (c) the resasurin test as determined by the official method; (d) the phosphatase test as determined by the official method shall give a reading of not more than 10 micrograms of p-nitro phenol Standard for fish paste. Standard for oysters and other shellfish. Condition for sale of shucked oyster. Milk product adulterated if containing other fats. Standard for milk. Standard for prepared fish or prepared fish meat. Standard for pasteurized milk or milk products. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 78 [Rev. 2009 for one litre of milk. 142. Ultra high temperature heat treated milk or U.H.T. Milk shall be milk which has been subjected to a continuous flow heating process at a high temperature for a short time and which afterwards has been aseptically packaged and the heat treatment shall be such that the milk— (a) passes the keeping of quality tests prescribed by the official method; (b) gives turbidity when subjected to the official method. 143. Reduced fat milk shall be milk from which part of the milk fat has been removed and shall— (a) contain not less than 2.25 per cent milk fat and not more than 3.25 per cent milk fat; and (b) not less than 8.5 per cent non-fat milk solids. 144. Skimmed or skim milk shall be milk from which part of milk fat has been removed and which contains not more than 0.5 per cent milk fat and not less than 8.5 per cent milk solids. 145. Evaporated milk (unsweetened condensed milk) shall be the product obtained by the partial removal of water from whole milk and— (a) may contain stabilizers as prescribed in the Second Schedule; (b) shall have not less than 7.5 per cent fat and 17.5 per cent non-fat milk solids. 146. Evaporated skimmed milk (evaporated skim milk, unsweetened condensed skimmed milk) shall be the product obtained by the partial removal of water from skimmed milk; and— (a) may contain stabilizers as prescribed in the Second Schedule; (b) shall have not less than 20 per cent milk solids including fat. 147. Sweetened condensed milk (condensed milk) shall be the product obtained by the partial removal of water only from milk with the addition of sugars, and— (a) may contain stabilizers as prescribed in the Second Schedule; (b) shall have not less than 9 percent milk fat and 22 per cent non-fat milk solids. Standard for ultra high temperature heat treated milk. Standard for reduced fat milk. Standard for skimmed milk. Standard for evaporated milk. Standard for evaporated skimmed milk. Standard for sweetened condensed milk. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 79Rev. 2009] 148. Skimmed sweetened condensed milk (skim sweetened condensed milk) shall be the product obtained by the partial removal of water only from skimmed milk with the addition of sugars, and— (a) may contain stabilizers as prescribed in the Second Schedule; (b) shall have not less than 26 per cent milk solids including fat. 149. Whole milk powder (dried full cream milk, full cream milk powder, dry whole milk, powdered milk or powdered whole milk) shall be the product obtained by the removal of water only from milk and the adjusting of fat and milk solids, if necessary, and— (a) may contain stabilizers and emulsifiers as prescribed in the Second Schedule; and (b) shall have not less than 26 per cent milk fat and not more than 5 per cent water. 150. (1) Skimmed milk powder (skim milk powder, skimmed milk powder, dry skim milk, powdered skim milk, non-fat dry milk, dried skim milk) shall be the product obtained by the removal of water from skimmed milk. (2) Dried skimmed milk powder with non-milk fat, skimmed milk powder shall be the product obtained by the removal of milk fat and water from milk and replacing it with (Naming the appropriate designation of each fat or oil) vegetable fat or oil, retaining the appearance of skimmed milk powder. (3) Each of the types of milk powder specified above— (a) may contain stabilizers as prescribed in the Second Schedule; (b) shall have not less than 26 per cent vegetable fat or oil and not more than 5 per cent water; (c) shall be enriched with Vitamins A and D; and (d) shall include the following warning in the label: “NOT FIT FOR INFANTS”. 151. For the purpose of regulations 140 to 150, when milk from any source other than a cow is used for the manufacture of any of the products specified therein, such products shall be designated according to the origin of the milk, and where the milk is from two origins, the one in larger proportion shall be indicated first. 152. Flavoured milk shall be labelled with the name of the flavour and shall be the pasteurised or sterilised liquid product made from milk, milk powder, milk fat, skim milk or skim milk powder, a flavouring preparation and a sweetening agent, and— Standard for skimmed sweetened condensed milk. Standard for milk powder. Standard for skimmed milk powder. L.N. 37/1999. Designation of milk or milk products. Labelling and standard for flavoured milk. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 80 [Rev. 2009 (a) may contain a food colour, a stabilising agent as prescribed in the Second Schedule, and salt; and (b) shall contain not less than 3.25 per cent milk fat. 153. Flavoured skim milk shall be labelled as skim milk of a named flavour and shall be the product made from skim milk or skim milk powder, a flavouring preparation and a sweetening agent, and— (a) may contain a food colour, a stabilising agent as prescribed in the Second Schedule, and salt; and (b) shall contain not more than 0.5 per cent milk fat and not less than 8.5 per cent non-fat milk solids. 154. Chocolate drink shall be the pasteurised or sterilised liquid product made from milk powder, skim milk, skim milk powder or milk fat, cocoa or chocolate and a sweetening agent, and— (a) may contain added lactose, food colour, stabilising agent as prescribed in the Second Schedule, or salt; and (b) shall contain not less than 2 per cent milk fat. 155. Cheese shall be the fresh or matured non-liquid product obtained by draining whey, after coagulation of milk, cream, skimmed or partially skimmed milk, butter milk or a combination of some or all of these products and may contain salt, seasoning, special flavouring materials, food colour, firming agent and class III preservatives as prescribed in the Second Schedule. 156. Cheddar cheese shall be the cheese made from matted or milled curd of milk by the “cheddar” process or from milk by any other procedure that produces a finished cheese product having the same physical and chemical properties as cheese produced by the cheddar process and shall contain, on the dry basis, not less than 50 per cent milk fat . 157. The varieties or types of cheese listed in the first column of the Fifth Schedule shall contain, on a dry basis, not less than the percentage of milk fat specified in relation to those varieties or types of cheese in the second column of that Schedule. 158. Skim milk cheese shall be cheese, other than cottage cheese, that contains, on a dry basis, not more than 15 per cent milk fat. 159. Cream cheese shall be cheese made from cream or from milk to which cream has been added, with or without further processing, and— (a) may contain not more than 0.5 per cent stabilising agent as prescribed in the Second Schedule; and Labelling and standard for flavoured skim milk. Standard for chocolate drink. Standard for cheese. Standard for cheddar cheese. Fat content for varieties of cheese. Standard for skim milk cheese. Standard for cream cheese. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 81Rev. 2009] (b) shall contain not more than 55 per cent moisture and not less than 65 per cent milk fat on a dry basis. 160. (1) Process cheese, processed cheese, emulsified cheese, process cheese spread, processed cheese spread and, when made from a cream cheese base, process cream cheese, processed cream cheese, process cream cheese spread or processed cream cheese, shall be the food produced by comminuting or mixing one or more lots of cheese into a homogeneous mass with the aid of emulsifying agents as prescribed in the Second Schedule, and a sufficient degree of heat to bring about pasteurization, and— (a) may contain water, solids derived from milk, food colour, seasoning, fruit, vegetable, relish, condiments, pH adjusting agent and a class III preservative prescribed in the Second Schedule; (b) the finished product shall contain— (i) in the case of a product manufactured from a cream cheese base with or without seasoning or condiment, not more than 55 per cent moisture, and, on the dry basis, not less than 65 per cent milk fat; (ii) in the case of a product manufactured from any variety or type of cheese specified in Part I of the Fifth Schedule, not more than 43 per cent moisture and on the dry basis, not less than 48 per cent milk fat; (iii) in the case of a product manufactured from any other cheese base, not more than 43 per cent moisture and on the dry basis, not less than 45 per cent milk fat. (2) For the purposes of paragraph (1), “relish” means olives, dates, horse relish, pickles, pimentos, and pineapple or any combination thereof. 161. Skim milk process cheese or skim milk processed cheese shall conform to the standard for the process cheese specified in regulation 160 (1) except that it shall contain— (a) not more than 55 per cent water; and (b) not more than 15 per cent milk fat on the dry basis. 162. Cottage cheese shall be the product, in the form of discrete curd particles, prepared from skim milk, evaporated skim milk or milk powder and harmless acid producing bacterial cultures, and— (a) may contain milk, cream, milk powder, rennet, salt, calcium chloride, added lactose, pH adjusting agent, stabilising agents as prescribed in the Second Schedule, relishes, fruit or vegetables; (b) shall contain not more than 80 per cent moisture. Standard for process cheese, etc. Standard for skim milk process cheese. Standard for cottage cheese. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 82 [Rev. 2009 163 .Cream cottage cheese shall be cottage cheese containing cream or a mixture of cream with milk or skim milk or both in such quantity that the final product shall contain— (a) not less than 4 per cent milk fat; and (b) not more than 80 percent moisture. 164. (1) All dairy products used in the preparation of cottage cheese shall be from a pasteurized source (2) For the purposes of this regulation, “pasteurized source” means milk, skim milk, cream, reconstituted milk powder or reconstituted skim milk powder, butter milk or a mixture thereof that has been pasteurized by being heated at a temperature of not less than 63°C. and not more than 65°C. for a period of not less than 30 minutes, or for a time and temperature that is equivalent thereto in phosphatase destruction as determined by the official method, and immediately thereafter reducing the temperature to below 4°C. 165. No person shall sell cottage cheese or cream cottage cheese which contains more than 10 coliforms per gram as determined by the official method. 166. No person shall sell any cheese unless the label carries a statement indicating the variety or type of cheese. 167. Butter shall be the fatty product exclusively derived from milk and may contain any of the food colours, neutralising salts for pH adjustment prescribed in the Second Schedule and harmless lactic acid producing bacterial cultures and shall contain— (a) not less than 80 per cent milk fat; (b) not more than 2 per cent non-fat milk solids; (c) not more than 3 per cent salt; and (d) not more than 16 per cent water. 168. Ghee (butter oil) shall be the product exclusively obtained from butter or cream and resulting from the removal of practically the entire water and solids-non-fat content, and— (a) may contain antioxidants and preservatives as prescribed in the Second Schedule; (b) shall contain— (i) not less than 99 per cent milk fat; (ii) not more than 1 per cent water; Standard for cream cottage cheese. Dairy products to be made from a pasteurised source. Restriction on sale of cottage cheese. Label declaration for cheese. Standard for butter. Standard for ghee. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 83Rev. 2009] (iii) not more than 0.3 per cent fatty acids expressed as oleic acids; and (iv) no coliform bacteria or colouring matter. 169. Cream shall be the pasteurized fatty liquid prepared from milk by separating milk constituents in such manner as to increase the milk fat content and shall contain— (a) not less than 35 percent milk fat for heavy cream, between 20 and 35 per cent milk fat for medium cream and between 10 and 20 per cent milk fat for light cream; (b) not more than 100,000 standard plate count per gram as determined by the official method; (c) not more than 10 coliform count per gram; and (d) the faecal coliform count shall be nil per gram as determined by the official method. 170. Ice-cream shall be the pasteurized frozen food made from ice-cream mix by freezing, may contain cocoa or chocolate syrup, fruit, nuts or confections and shall contain— (a) no preservatives or more than 1 percent by weight of the finished product of stabilizer and emulsifier as prescribed in the Second Schedule; (b) not less than 36 per cent solids; (c) not less than 10 per cent milk fat; (d) not less than 171 grams of solids per litre; (e) not more than 100,000 standard plate count per gram as determined by the official method; (f) not more than 10 coliform count per gram, and the faecal coliform count shall be nil per gram as determined by the official method. 171. Dairy whip shall be the pasteurized frozen preparation of milk products and other food ingredients which may contain a food colour, pH adjusting agent, stabilizing agent and sequestering agent as prescribed in the Second Schedule and shall contain— (a) not less than 10 percent non-fat milk solids; (b) not more than 100,000 standard plate count per gram as determined by the official method; Standard for cream. Standard for ice cream. Standard for dairy whip. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 84 [Rev. 2009 (c) not more than 10 coliform count per gram and the faecal coliform count shall be nil per gram as determined by the official method. 172. Milk ice shall be the pasteurized frozen preparation of milk products and other food ingredients which may contain food colour, pH adjusting agent, stabilizing agent and sequestering agent as prescribed in the Second Schedule, and shall contain— (a) no preservatives; (b) not more than 0.5 per cent by weight of the finished product of a stabilizer and an emulsifier as prescribed in the Second Schedule; (c) not less than 8 per cent milk solids and not less than 3 percent milk fat; (d) not more than 100,000 standard plate count per gram as determined by the official method; (e) not more than 10 coliform count per gram and the faecal coliform count shall be nil per gram as determined by the official method. 173. Ice confection shall be the pasteurized frozen preparation which may contain milk products or other food ingredients and food colour, pH adjusting agents, a stabilizing agent and sequestering agent as prescribed in the Second Schedule, and shall contain— (a) not more than 100,000 standard plate count per gram; (b) not more than 10 coliform count per gram and the faecal coliform count shall be nil per gram as determined by the official method. 174. Yoghurt shall be the coagulated milk product which has been pasteurised prior to fermentation through the action of Lactobacillus bulgaricus and Streptococcus thermophilus, from cream, concentrated or unconcentrated milk, partly skimmed milk, with or without the addition of wholly skimmed milk, skimmed milk powder, concentrated whey, whey powder, cream and sugars which may contain flavours, colours, stabilizers and pH adjusting agents as prescribed in the Second Schedule, and shall contain— (a) not less than 2.25 per cent milk fat; and (b) not less than 8.5 per cent non-fat milk solids. part xII—NON-NutrItIve SweeteNerS 175. For the purposes of this Part— “non-nutritive sweetener” means any substance that does not have nutritive properties and that, when added to food, is capable of imparting sweetness to that food; Standard for ice confection. Standard for ice confection. Standard for yoghurt. Interpretation of Part. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 85Rev. 2009] “specified non-nutritive sweetener” means saccharin and its sodium, calcium, and ammonium compounds and aspartame. 176. No person shall sell any food to which a non-nutritive sweetener has been added except as prescribed by these Regulations. 177. No person shall sell as suitable for the purpose of sweetening a food any non-nutritive sweetener other than a specified non-nutritive sweetener. 178. Every food containing a non-nutritive sweetener shall be labelled in type size not smaller than 2 mm. lettering with the w o r d s “ C O N TA I N S N O N - N U T R I T I V E S W E E T E N E R ” o r “CONTAINS (state the non-nutritive sweetener)”. 179. Every package containing a non-nutritive sweetener sold or intended for sweetening food shall be labelled with the words “NON-NUTRITIVE SWEETENER” or “ARTIFICIAL SWEETENER” in addition to the name of the sweetener. part xIII—FruItS, veGetaBleS aNd theIr prOduCtS 180. For the purposes of this Part— “acid ingredient” means acetic, citric, fumaric, malic, tartaric or lactic acid, lemon or lime juice, or vinegar; “sweetening ingredient” means sugar, invert sugar, dextrose, glucose or glucose solids in dry or liquid form or any combination thereof; “fruit juice” means the unfermented liquid expressed from sound ripe fresh fruit, and includes any such liquid that is heat treated and chilled. 181. Canned vegetables of a given name shall be the products obtained by heat processing the named fresh vegetables after they have been properly prepared, shall be packed in hermetically sealed containers, and may contain— (a) sugar, invert sugar or dextrose, in dry or liquid form; (b) salt; (c) a firming agent if so declared by name on the label; (d) other suitable ingredients other than food additives; and (e) food additives, but not food colour, in which case their use shall be as prescribed in the Second Schedule. Containing non nutritive sweeteners prohibited. Restriction on sale of non-nutritive sweeteners. Labelling of food containing non nutritive sweeteners. Labelling of packages containing non-nutritive sweeteners. Interpretation of Part. Standard for canned vegetables. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 86 [Rev. 2009 182. Frozen vegetables of a given name shall be the products obtained by freezing the named fresh vegetables after they have been properly prepared and subjected to a blanching treatment and may contain added sugar, suitable flavourings and salt, if such addition is declared on the label. 183. Canned tomatoes shall be the canned products made by heat processing properly prepared fresh ripe tomatoes, which shall contain not less than 50 per cent drained tomato as determined by official method, and may contain— (a) sugar, invert sugar or dextrose, in dry form; (b) salt; (c) a firming agent prescribed in the Second Schedule; (d) citric acid; (e) spice or other seasoning. 184. The label of canned tomatoes shall carry a declaration of added salt and firming agent, and the name of added citric acid, sugar, invert sugar and dextrose. 185. Tomato juice shall be the pasteurized liquid containing a substantial portion of fine tomato pulp, extracted from sound, ripe, whole tomatoes from which all stems and skins; seeds or other coarse or hard portions have been removed and may contain salt, malic, citric or ascorbic acid and shall contain soluble tomato solid content, exclusive of added salt, not less than 5 per cent when determined by refractometer at 20°C., uncorrected for acidity and read as degree Brix on the international sucrose scales. 186. The label of tomato juice shall carry a declaration of added salt. 187. Tomato paste shall be the product made by evaporating a portion of the water from tomato juice obtained from tomatoes or sound tomato trimmings, may contain salt and benzoic acid not exceeding 750 p.p.m. and shall contain not less than 25 per cent soluble tomato solids as determined by the official method. 188. Concentrated tomato paste shall be tomato paste containing not less than 28 per cent soluble tomato solids as determined by the official method. 189. Tomato pulp and tomato puree shall be the heat processed products made from concentrated tomato juice from whole, ripe tomato or sound tomato trimmings and may contain salt, and benzoic acid not exceeding 750 p.p.m., and shall contain not less than 8.5 per cent and not more than 25 per cent of soluble tomato solids as determined by the official method. Standard for frozen vegetables. Standard for canned tomatoes. Label declaration for canned tomatoes. Standard for tomato juice. Label declaration for tomato juice. Standard for tomato paste. Standard for concentrated tomato paste. Standard for tomato pulp, etc. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 87Rev. 2009] 190. The label of tomato paste, tomato pulp, tomato puree or concentrated tomato paste shall carry a declaration of added salt. 191. Tomato catsup, catsup, ketchup or products whose common names are variants of the word catsup, shall be the heat processed product made from the juice of red-ripe tomatoes or sound tomato trimmings from which skins and seeds have been removed, may contain benzoic acid not exceeding 750 p.p.m., and shall contain— (a) vinegar; (b) salt; (c) seasoning; (d) sugar, invert sugar, glucose or dextrose, in dry or liquid form; and (e) any thickening agent prescribed in the Second Schedule. 192. No person shall sell canned tomato, tomato juice or other tomato products which contain mould filaments in excess of 40 per cent of microscopic fields when examined by the official method. 193. Pickles and relishes shall be the product prepared from vegetables or fruit with salt and vinegar, and may contain— (a) spices; (b) seasonings; (c) sugar, invert sugar, dextrose or glucose, in dry or liquid form; (d) any prescribed food colour; (e) a prescribed class II preservative; (f) a prescribed firming agent; (g) polyoxyethylene (20) sorbitan monooleate in an amount not exceeding 0.05 per cent; (h) lactic acid; (i) vegetable oils; and (j) in the case of relishes and mustard pickles, a prescribed thickening agent. 194. Olives shall be the plain or stuffed fruit of the olive tree, and may contain vinegar, salt, sugar, invert sugar or dextrose, in dry or liquid form, spices, [Subsidiary] Label declaration for tomato paste, etc. Standard for tomato catsup. Limit for mould in tomato products. Standard for pickles and relishes. Standard for olives. Food, Drugs and Chemical Cap. 254 Substances 88 [Rev. 2009 seasoning, lactic acid, and in the case of ripe olives, ferrous gluconate. 195.Canned fruit of a given name shall be the product prepared by heat processing the named fresh fruit after it has been properly prepared, shall be packed in hermetically sealed containers, and may contain— (a) sugar, invert sugar, dextrose or glucose in dry or liquid form; (b) food additives whose use and limits shall conform to those specified in the Second Schedule; and (c) food colours whose use and limits shall extend only to the following products— Name of Canned Fruit Permitted Food Colour Maximum Limits canned plum (in red or purple plums only). 4R erythrosine/ ponceau 100 mg./kg. singly or in combination. canned raspberries. erythrosine/ ponceau 4R. 100 mg./kg. singly or in combination. canned fruit cocktail Erythrosine (to colour cherries only when artificially coloured cherries are used). 100 mg./kg. canned tropical fruit salad. erythrosine (to colour cherries only when artificially coloured cherries are used). 100 mg./kg canned strawberries. erythrosine/ ponceau 4R. 100 mg./kg. singly or in combination. 196. Frozen fruit of a given name shall be the product obtained by freezing the named fresh fruit after it has been properly prepared and may contain— (a) sugar, invert sugar, dextrose or glucose, in dry or liquid form; [Subsidiary] Standard for canned fruit. Standard for frozen fruit. Food, Drugs and Chemical Substances Cap. 254 89Rev. 2009] (b) ascorbic acid or erythorbic acid to prevent discoloration; and (c) in the case of frozen sliced apples, a firming agent, and sulphurous acid within the limits prescribed in the Second Schedule. 197. The label of canned or frozen fruit packed in syrup shall carry a declaration of the concentration of syrup if only sugar is used as light syrup, medium syrup and heavy syrup as measured on the Brix hydrometer within the following range— Concentration of Syrup Brix Measurement light syrup 14° or more but less than 18°; medium syrup 18° or more but less than 22°; heavy syrup 22° or more but not more than 35°. 198.The label of frozen fruit packed in sugar, invert sugar, dextrose or glucose, in dry form, shall carry a declaration of each sweetening ingredient added. 199. The label of frozen fruit containing added ascorbic acid or erythorbic acid shall carry the statement “Contains ascorbic acid to prevent discoloration”, or “Contains erythorbic acid to prevent discoloration”. 200. The label of canned or frozen fruits shall carry a declaration of any food additives including food colours. 201. Fruit juice of a given name shall be the juice obtained from the named fruit and may contain— (a) sugar, invert sugar or dextrose, in dry form; and (b) a class II preservative as prescribed in the Second Schedule. 202. Notwithstanding regulation 201 the fruit juice prepared from any fruit named in any of the regulations 203 to 209 shall conform to the standard prescribed for that fruit juice in those regulations. 203. Apple juice shall be the fruit juice, obtained from apples, which may contain a class II preservative and ascorbic acid, and shall have soluble solids of not less than 10 per cent at 20°C. by refractometer method and read as degrees Brix on the international sucrose scales and shall not have titrable acidity expressed as acetic acid of more than 0.4 g./kg. [Subsidiary] Label declaration for canned fruit packed in syrup. Labelling of frozen fruit packed in sugar, etc. Labelling of frozen fruit containing added ascorbic acid. Labelling of canned or frozen fruit containing food additives. Standard for fruit juice. Fruit juice to conform to standard. Standard for apple juice. Food, Drugs and Chemical Cap. 254 Substances 90 [Rev. 2009 204. Grape juice shall be the fruit juice obtained from grapes and may contain citric acid, sugar, invert sugar or dextrose, in dry form, a class II preservative, and ascorbic acid, shall have soluble solids of not less than 15 percent at 20°C. by refractometer method and read as degrees Brix on the international sucrose scales, and shall not have volatile acid exceeding 0.4 g./ kg. expressed as acetic acid. 205. Grapefruit juice shall be the fruit juice obtained from grapefruit and may contain sugar, invert sugar or dextrose, in dry form, and a class II preservative, and shall contain, exclusive of added sweetening agents, not less than 9 per cent of soluble solids as determined by the refractometer at 20°C. on the international sucrose scales. 206. Lemon juice shall be the fruit juice obtained from lemons, and shall contain not less than 6 per cent soluble lemon solids as determined by refractometer at 20°C. and read as degrees Brix on the international sucrose scales, and the total titrable acidity of the lemon juice shall not be less than 4.5 per cent expressed as anhydrous citric acid. 207. Lime juice or lime fruit juice shall be the fruit juice obtained from limes and may contain sugar, invert sugar or dextrose, in dry form, and a class II preservative, and shall contain, exclusive of added sweetening agents, soluble solid contents of not less than 6.0 per cent as determined by refractometer at 20°C. and read as degrees Brix on the international sucrose scales, and the total titrable acidity of the lime juice shall not be less than 4.5 per cent expressed as anhydrous citric acid. 208. Orange juice shall be the fruit juice obtained from oranges and— (a) shall contain, exclusive of added sweetening agent, not less than 10 per cent of soluble solids as determined by the refractometer at 20°C. on the international sucrose scales; (b) may contain sugar, invert sugar or dextrose, in dry form, and a class I preservative as prescribed in the Second Schedule; (c) may have the pulp and natural orange oil content adjusted in accordance with good manufacturing practice; and (d) may have added the natural orange juice flavour lost during processing. 209. Pineapple juice shall be the fruit juice obtained from pineapple, and may contain sugar, invert sugar or dextrose in dry form, a class II preservative and ascorbic acid, and shall contain, exclusive of sweetening agents, a minimum of 10 per cent of soluble solids as determined by the refractometer at 20°C. on the international sucrose scales. 210. Carbonated or sparkling fruit juice of a given name shall be the named fruit juice infused with carbon dioxide under pressure. [Subsidiary] Standard for grape juice. Standard for grapefruit juice. Standard for lemon juice. Standard for lime juice. Standard for orange juice. Standard for pineapple juice. Standard for carbonated fruit juice. Food, Drugs and Chemical Substances Cap. 254 91Rev. 2009] 211. Concentrated fruit juice of a given name shall be fruit juice that has been concentrated to at least one-half of its original volume by the removal of water and may contain ascorbic acid, sugar, invert sugar or dextrose, in dry form, and a class II preservative. 212. Jam of a named fruit shall be the product obtained by processing fruit, fruit pulp or canned fruit by boiling to a suitable consistency with water and sweetening ingredient, shall contain not less than 35 per cent of the named fruit and 65 per cent water soluble solids as estimated by the refractometer, and may contain— (a) such amount of added pectin or acid ingredients as reasonably compensates for any deficiency in the natural acidity of the named fruit; (b) a pH adjusting agent as prescribed in the Second Schedule; (c) an antifoaming agent as prescribed in the Second Schedule; and (d) food colours as prescribed in the Second Schedule. 213. Jelly of a named fruit shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient, shall contain not less than 65 per cent water soluble solids as estimated by the refractometer, and may contain— (a) such amount of added pectin or acid ingredients as reasonably compensates for any deficiency of the natural pectin content or acidity of the named fruit; (b) a pH adjusting agent as prescribed in the Second Schedule; (c) an antifoaming agent as prescribed in the Second Schedule; and (d) food colours as prescribed in the Second Schedule. 214. Mincemeat shall be the product manufactured by mixing together without heating pineapples or apples, or both pineapples and apples, dried fruits, mixed sugar, suet, acetic acid and flavouring preparations and salt, and which contains not less than 65 per cent soluble solids. part xIv—alCOhOlIC BeveraGeS 215. For the purpose of this Part— “absolute alcohol” means alcohol of 100 per cent strength; “age” means the period during which an alcoholic beverage is kept under such conditions of storage as may be necessary to render it potable or to develop its characteristic flavour or bouquet; “alcohol” means ethyl alcohol; [Subsidiary] Standard for concentrated fruit juice. Standard for jam. Standard for fruit jelly. Standard for mincemeat. Interpretation of Part. Food, Drugs and Chemical Cap. 254 Substances 92 [Rev. 2009 “flavouring” means other domestic or imported spirits or wine; “grain spirit” means an alcoholic distillate, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzyme and fermented by the action of yeast, and from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed; “molasses spirit” means an alcoholic distillate, obtained from sugar cane by-products fermented by the action of yeast, from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed; “small wood” means wood casks or barrels of not greater than 750 litres capacity. 216. No person shall sell a distilled alcoholic beverage, liqueur or alcoholic cordial that contains less than 37.0 per cent by volume of absolute alcohol unless the main panel of the label carries a declaration of the actual percentage by volume of absolute alcohol contained therein. 217. Whisky shall be a potable alcoholic distillate obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or other enzyme and fermented by the action of yeast and aged for a period of not less than three years in small wood and may contain a flavouring or caramel. 218. No person shall make any claim with respect to the age of whisky other than for the period during which the whisky has been stored in small wood except where whisky has been aged in small wood for at least three years; but any period not exceeding six months during which that whisky was held in other containers may be claimed as age. 219. Scotch whisky shall be whisky distilled in Scotland as Scotch whisky for domestic consumption in accordance with the laws of the United Kingdom. 220. Irish whiskey shall be whisky distilled in Northern Ireland or in the Republic of Ireland as Irish whiskey for domestic consumption in accordance with the laws of Northern Ireland or the Republic of Ireland. 221. Canadian whisky, Canadian rye whisky, or rye whisky shall be whisky distilled in Canada as Canadian whisky for domestic consumption in accordance with the laws of Canada. 222. Rum shall be a potable alcoholic distillate obtained from sugar cane products fermented by the action of yeast or a mixture of yeast and other organisms, or a mixture of such distillates, which has been aged and held for a period of not less than two years in small wood, may contain caramel, and may be flavoured with fruit or other botanical substances or flavourings. 223. Gin shall be the product obtained by the redistillation of suitably [Subsidiary] Restriction on sale of distilled alcoholic beverage, liqueur or cordial. Standard for whisky. Claim with respect to age of whisky. Standard for Scotch whisky. Standard for Irish whiskey. Standard for Canadian whisky, etc. Standard for rum. Standard for gin. Food, Drugs and Chemical Substances Cap. 254 93Rev. 2009] rectified grain or molasses spirit with or over juniper berries and may contain other aromatic botanical substances, sugar or flavouring. 224. Dry gin shall be gin to which no sugar has been added. 225. Brandy shall be a potable alcoholic distillate obtained by the distillation of wine in the manufacture of which no additional sugar has been used or a mixture of such distillates which has been aged and held for a period of not less than two years in small wood, may contain caramel and may be flavoured with fruit or other botanical substances or flavouring. 226. Cognac brandy or cognac shall be brandy manufactured in the Cognac district of France in accordance with the Laws of France for consumption in that country. 227. Armagnac brandy or armagnac shall be brandy manufactured in the Armagnac district of France in accordance with the Laws of France for consumption in that country. 228. Imported brandy shall be a potable alcoholic distillate obtained by the distillation of wine and manufactured in accordance with the Laws of the country of origin for domestic consumption and the label shall clearly indicate such country of origin. 229. Fruit brandy or brandy of a named fruit shall be a potable distillate obtained by the distillation of fruit wine, a mixture of fruit wines, a mixture of wine and fruit wine, or a mixture of such distillates. 230. Liqueurs and alcoholic cordials— (a) shall be the products obtained by the mixing or distillation of grain spirit, brandy or other distilled spirits with or over fruit flavours, leaves or other botanical substances or their juices, or with extracts derived by infusion, percolation or maceration of such other botanical substances; (b) shall have added to them during the course of manufacture sucrose or dextrose or both in an amount that is not less than 2.5 per cent of the finished product; (c) shall contain not less than 23 per cent of absolute alcohol by volume; and (d) may contain natural or artificial flavouring preparations, and colour as prescribed in the Second Schedule. 231. Vodka shall be the potable alcoholic beverage obtained by the treatment of grain, potato spirit or molasses spirit with charcoal so as to render the product without distinctive character, aroma or taste. 232. Wine shall be the product of alcoholic fermentation of the juice of grape, may have added to it yeast, concentrated grape juice, sugar, dextrose or Standard for dry gin. Standard for brandy. Standard for cognac brandy or cognac. Standard for armagnac brandy or Armagnac. Standard for imported brandy. Standard for fruit brandy. Standard for liqueurs and alcoholic cordials. Standard for vodka. Standard for wine. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 94 [Rev. 2009 invert sugar, or aqueous solutions of any of these, yeast food, brandy or fruit spirit, carbon dioxide, oxygen, tartaric or citric acid, pectinase, caramel, may be treated prior to filtration with a strongly acid cation exchange resin in the sodium ion form or weak basic ion exchange resin in the hydroxyl form, and any food additives or food colours used in the course of manufacturing shall conform to the prescribed use and limits. 233. No person shall sell wine that contains more than 0.35 per cent weight by volume of volatile acid calculated as acetic acid as determined by the official method. 234. Fruit wine or wine of a named fruit shall be the product of alcoholic fermentation of the juice of sound ripe fruit or juice of grape together with the juice of sound ripe fruit, and in all other respects shall meet the requirements of the standard for wine as prescribed by regulation 232. 235. Vermouth or wine of a named flavour shall be wine to which has been added bitters, aromatics or other botanical substances or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume. 236. Cider shall be the product of the alcoholic fermentation of apple juice or a mixture of the juice of apples and pears with or without the addition of potable water, sugar or concentrated apple or pear juice (but not more than 25 per cent of the juice shall be pear juice), shall contain not less than 2.5 per cent and not more than 13 per cent absolute alcohol by volume, and 100 millilitres of cider, measured at a temperature of 20°C., shall contain— (a) not less than 2 grams and not more than 12 grams of total solids; (b) not more than 8 grams of sugar calculated as reducing sugars; and (c) a sugar-free extract of not less than 1.3 grams. 237. No person shall sell cider that has more than 0.2 per cent weight by volume of volatile acid calculated as acetic acid as determined by the official method. 238. Beer, ale, stout, porter, lager beer and black beer shall be the products produced as a result of the alcoholic fermentation of an extract derived from barley malt or cereal grain or starch or saccharine matter and hops or hop derivatives in potable water with other suitable ingredients in such a manner as to possess the aroma, taste and character commonly attributed to each, may contain food additives, the use and limits of which shall conform to those prescribed in the Second Schedule and shall contain not less than 3.4 per cent absolute alcohol by volume. 239. Opaque beer shall be the potable liquid derived from the fermentation of a mash of cereal grain or vegetables or grain or vegetable products with or without addition of sucrose or honey and containing the mash or the residue of the mash from which it is derived in such a manner as to possess the aroma, taste and character attributed to it, and shall contain not less than 2.5 per cent of absolute alcohol by volume. Limit for volatile acid in wine. Standard for fruit wine. Standard for vermouth or flavoured wine. Standard for cider. Limit for volatile acid in cider. Standard for beer, etc. Standard for opaque beer. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 95Rev. 2009] part xv—SOFt drINkS 240. (1) Soft drinks shall be the class of beverages made by absorbing carbon dioxide in potable water, the carbon dioxide being not less than that which will be absorbed by the beverage at a pressure of one atmosphere and at a temperature of 15.6°C., may contain optional ingredients and shall contain no ethyl alcohol or only such ethyl alcohol, not in excess of 0.5 per cent of the finished beverage, as is contributed by a flavouring ingredient used. (2) The optional ingredients that may be used in soft drinks shall be (a) nutritive sweeteners consisting of the dry or liquid form of sugar, invert sugar, dextrose, fructose, lactose, mannitol, honey, glucose syrup, sorbitol, or any combination of two or more of these; (b) flavouring preparations as prescribed in Part VI; (c) food colours as prescribed for soft drinks in the Second Schedule; (d) one or more of the food additives prescribed for soft drinks in Tables IV, VIII, X and XI set out in the Second Schedule; (e) quinine in an amount not exceeding 83 parts per million by weight of the finished soft drinks; (f) in the case of canned soft drinks, stannous chloride in a quantity not exceeding 11 parts per million calculated as tin (Sn), with or without one or more of the other chemical preservatives prescribed in Table XI set out in the Second Schedule; (g) when one or more of the food additives prescribed for soft drinks in Table IV in the Second Schedule is used, dioctyl sodium sulfosuccinate as prescribed in that Schedule; and (h) caffeine, in an amount not exceeding 0.02 per cent by weight of the finished beverage; (i) sodium chloride, in an amount not exceeding 300 parts per million in the finished beverage. (3) The name of the soft drink which is neither flavoured nor sweetened shall be “soda water”, “club soda” or “soda”. (4) The name of each soft drink containing flavouring ingredients as specified in paragraph 2 (b) shall be “..... soda” or “..... soda water” or “....... carbonated beverage” or “....... soft drink”, the blank being filled in with the word or words, such as “grape soda”, that designate the characterizing flavour of the soft drink. Standard for, and labelling of, soft drinks. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 96 [Rev. 2009 (5) If the soft drink is one generally designated by a particular common name, such as “ginger ale” or “root beer”, that name may be used in lieu of the name prescribed under paragraph (3) or (4). (6) For the purpose of paragraph (5), a proprietary name that is commonly used by the public as the designation of a particular kind of soft drink may likewise be used in lieu of the name prescribed under paragraph (3) or (4). (7) A soft drink containing such optional ingredient as caffeine, artificial flavouring, artificial colouring or any combination of these shall be labelled to show that fact by the label statement “with .......” or “with ....... added”, the blank to be filled in with the word or words “caffeine”, “artificial flavouring”, “artificial colouring” or a combination of these words as appropriate. (8) If the soft drink contains one or more of the optional ingredients set forth in Table XI in the Second Schedule it shall be labelled to show that fact by one of the following statements, “...... added as a preservative” or “preserved with .......”, the blank being filled in with the common name of the preservative as prescribed in the Second Schedule. (9) If the soft drink contains quinine salts the label shall bear a prominent declaration either by use of the word “quinine” in the name of the soft drink or by a separate declaration. (10) Water-based flavoured drinks shall be drinks such as “sport, energy or electrolyte” drinks and particulated drinks and shall include carbonated and non-carbonated varieties and concentrates, products based on fruit and vegetables juices, coffee, tea and herbal based drinks and shall conform to the following— (a) any presentation by use of pictorials including fruit pictorials or words such as “contains fruit juice” on the label of a water-based flavoured drink shall contain not less than 5 per cent but not more than 10 per cent of the fruit juice; (b) no water-based flavoured drink shall contain a declaration such as “Health Drink”. part xvI—tea 241. Black tea (generally known as tea) shall be the dried leaves, leaf buds and tender stems of camellia genus, suitable for making tea as a beverage for human consumption, produced by an acceptable process and shall conform to the following standard— (a) a minimum of 32 per cent of water extract; (b) between 4 and 8 per cent total ash; (c) a maximum of 1.0 per cent of acid insoluble ash; (d) a minimum of 45 percent water soluble ash as per centage of Standard for tea. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 97Rev. 2009] total ash; (e) between 1 and 3 per cent of alkalinity of water-soluble ash (as KOH); and (f) a maximum of 16.5 per cent of crude fibre. part xvII—COFFee 242. Green coffee, raw coffee, or unroasted coffee shall be the seed of one or more of the various species of coffea freed from most of its spermoderm. 243. Roasted coffee or coffee shall be roasted green coffee and shall have— (a) not more than 6 per cent total ash; and (b) not less than 25 and not more than 32 per cent of aqueous extract by the prescribed method. 244. Instant or soluble coffee shall be the free flowing soluble coffee powder derived by dehydration or aqueous extract of freshly roasted and ground coffee having the colour, taste and flavour characteristic of coffee, shall dissolve readily in boiling water with moderate stirring, and shall contain not more than 3.5 per cent moisture and 15.0 per cent total ash, and not less than 2.8 per cent caffeine content. 245. No person shall sell decaffeinated coffee unless the percentage of the caffeine content removed is stated on the label and the finished product contains no ingredient other than those normally present in coffee. part xvIII—BakING pOwder 246. (1) Baking powder shall be a combination of sodium or potassium bicarbonate, an acid-reacting material, may contain starch or other neutral material, an anti-caking agent as prescribed in the Second Schedule and shall yield not less than 10.0 per cent of carbon dioxide as determined by the official method. (2) For the purpose of paragraph (1), “acid-reacting material” means one or any combination of the following— (a) lactic acid or its salts; (b) tartaric acid or its salts; (c) acid salts of phosphoric acid; and (d) acid compounds of aluminium. Standard for green coffee. Standard for roasted coffee. Standard for instant or soluble coffee. Restriction on sale of decaffeinated coffee. Standard for baking powder. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 98 [Rev. 2009 part xIx—GraIN aNd Bakery prOduCtS 247. (1) Flour shall be the product prepared by grinding of cleaned milling grade wheat from which part of the outer layers of the grain has been removed, may contain malted wheat flour, malted barley flour in an amount not exceeding 1.0 per cent, moisture not exceeding 15 per cent and food additives the use and limits of which shall be as prescribed for this product in the Second Schedule. (2) The flour shall, in addition to the requirements of paragraph (1), conform to natural ash content and sieving specification for the types specified below— Type Natural ash content Sieving specification Patent flour ............ Mark one atta......... . Wholemeal atta or whole meal flour Straight run flour (including bakers’ flour and household flour) 0.42 per cent maximum Not less than 0.70 per cent and not more than 1 per cent Not less than 1.50 per cent and not more than 2.0 per cent Not less than 0.48 per cent and not more than 0.60 per cent — Not more than 0.5 per cent tails on No. 32 standard wire cloth sieve. — Not more than 0.5 per cent tails on No. 8 nylon cloth sieve. (3) Self-raising flour shall be a thorough mixture of straight run flour and one or more of the acid reacting substances monocalcium phosphate, sodium acid phosphate and sodium aluminium phosphate, may contain common salt and shall evolve not less than 0.4 per cent carbon dioxide when tested by the prescribed method. (4) The wheat products named in paragraphs (1) and (2) may be fortified with creta preparata conforming to standards stipulated for it in the British Pharmacopoeia in an amount not exceeding 280 grams for every 90 kilograms of the wheat products. 248. Sooji or semolina shall be the product prepared from cleaned wheat by the process of grinding and bolting, shall have a natural ash content of not less than 0.48 per cent and not more than 0.80 per cent, and may have the sieving specifications which are in accordance with good manufacturing practices and customer demands. 249. Enriched flour shall be flour to which has been added thiamine, Standard for flour and wholemeal atta. Standard for sooji or semolina. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 99Rev. 2009] riboflavin, niacin and iron in a harmless carrier and in such amounts that one kilogram of enriched flour shall contain— (a) not less than 4.5 milligrams and not more than 5.5 milligrams of thiamine; (b) not less than 2.7 milligrams and not more than 44.4 milligrams of riboflavin; (c) not less than 35.5 milligrams and not more than 44.4 milligrams of niacin or niacinamide; and (d) not less than 28.5 and not more than 36.5 milligrams of iron. 250. Crushed wheat or cracked wheat shall be the product prepared by grinding cleaned milling grade wheat without removal of any part of the wheatgrain, with granularity according to good manufacturing practices and customer requirements, and shall have— (a) not more than 15.5 per cent moisture; and (b) not less than 1.6 and not more than 2.4 per cent natural ash content on moisture-free basis. 251. Corn starch shall be starch made from maize (Zea mays L.) and shall contain— (a) not less than 84 per cent starch; (b) not more than 1 per cent total protein on dry basis; (c) not more than 15 per cent moisture; and (d) sulphurous acid as prescribed in the Second Schedule. 252. Rice shall be the dehulled or dehulled and polished seed of the rice plant, and may be coated with magnesium silicate and glucose. 253. (1) Maizemeal shall be the product prepared by grinding and bolting cleaned milling grades of maize and shall contain not more than 15 per cent moisture. (2) Maizemeal shall, in addition to the requirements of paragraph (1), conform to the requirements of fibre, oil and sieving specification for the types specified bel Standard for enriched flour. Standard for crushed wheat or cracked wheat. Standard for corn starch. Standard for rice. Standard for maizemeal. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 100 [Rev. 2009 Type of Maizemeal Fibre Oil Sieving specification [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 101Rev. 2009] Maizemeal (posho) Fibrous maizemeal Grade I sifted maizemeal. Grade II sifted maizemeal. Grade III granulated maizemeal. Grade IV maizemeal Grade V fibrous meal Not less than 1 per cent and not more than 3 per cent. Minimum of 3 per cent on moisture-free basis Not morethan 0.7 per cent on moisture-free basis. Not less than 0.7 per cent and not more than 1.0 per cent on moisture-free basis. Not more than2.5 per cent on moisture free basis. Not more than 3 percent on moisture-free basis. Minimum of 3 per cent on moisture-free basis — — Not more than 3.5 per cent on moisture-free basis. Not more than 4.0 per cent on moisture-free basis. — — — — — 98 per cent shall pass through a screen having aperture width of 1,000 microns 98 per cent shall pass through a screen having aperture width of 1,000 microns. 95 per cent shall pass through a screen having aperture width of 1,000 microns. 90 per cent shall pass through a screen having aperture width of 1,000 microns 90 percent shall pass through a screen having aperture width of 1,000 microns 254. No person shall sell macaroni, spaghetti, noodles or similar alimentary pastes as egg macaroni, egg spaghetti, egg noodles or egg alimentary pastes respectively unless they contain not less than 4 per cent egg yolk solids derived from whole egg, dried egg, frozen egg or frozen egg yolk respectively. 255. White bread shall be the product made by baking fermented dough obtained from patent flour or bakers’ flour and yeast, shall contain not more than 0.3 per cent of fibre calculated on moisture-free basis and may contain the following ingredients— Minimum amount of egg yolk solid specified in egg macaroni, etc. Standard for white bread. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 102 [Rev. 2009 (a) edible common salt; (b) edible oils and fats; (c) milk or milk products; (d) sugars; (e) enzymes and preparations containing enzymes; (f) soya bean flour, as an improver, not exceeding two parts by weight for every hundred parts by weight of flour; (g) poppy seeds, not exceeding two parts by weight for every hundred parts by weight of flour; (h) caraway seeds, not exceeding two parts by weight for every hundred parts by weight of flour; (i) cracked wheat, not exceeding two parts by weight for every hundred parts by weight of flour; (j) oatmeal or oat grain, not exceeding two parts by weight for every hundred parts by weight of flour; (k) yeast stimulating preparation containing ammonium chloride and calcium sulphate and dicalcium phosphate such that inorganic additives shall individually or severally not exceed 0.25 per cent part for every hundred parts of weight of flour; (l) propionic acid and calcium or sodium propionate not exceeding 0.3 part for every hundred parts of flour used; (m) vinegar or acetic acid; and (n) other food additives as prescribed in the Second Schedule for bread. 256. Brown bread shall conform to all the requirements of white bread except that it shall have not less than 0.6 per cent of fibre on moisture-free basis and in regard to the types of flour for use in the making of the dough. 257. (1) Enriched bread shall be bread containing not less than 3 per cent of added edible fat or alternatively not less than 2 per cent of added edible fat together with one-half per cent of glycerol monostearate calculated in each case on the weight of the flour. (2) Milk bread shall be bread containing not less than 3.6 per cent by weight of whole milk solids or skimmed milk solids calculated on the weight of the loaf. Standard for brown bread. Standard for speciality bread. General standard for vegetable fats and oils. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 103Rev. 2009] (3) Wheat germ bread shall be bread containing not less than 10 per cent by weight of added processed wheat germ calculated on the dry basis of the bread; and “wheat germ” for the purpose of this paragraph means a product of wheat milling containing not less than 23 per cent protein and not less than 6.5 per cent oil. (4) Gluten bread shall be bread containing added gluten such that it shall have not less than 16 per cent and not more than 22 per cent of protein calculated on the dry weight of bread. (5) High protein bread shall be bread containing 22 per cent or more of protein calculated on the dry weight of the bread. (6) Fruit bread shall be bread made from dough which contains not less than 6 per cent of added fruit in the form of sultanas, currants, fruit peel, or any combination of these ingredients, calculated on the weight of the flour used. (7) Malt bread shall be bread made from dough which contains not less than 6 per cent of added malt products calculated on the weight of the flour used. part xx—FatS aNd OIlS 258. Vegetable fats and oils shall be fats and oils obtained entirely from the botanical source after which they are named, shall be free from foreign and rancid odour and taste, may contain class IV preservatives, antioxidants, antifoaming agents, a crystallisation inhibitor as prescribed in the Second Schedule, colours as prescribed in the Second Schedule for the purpose of standardising colour, flavours for the purpose of restoring natural flavour lost in processing or for the purpose of standardising flavour, so long as the added colour or flavour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value. 259. Animal fats and oils shall be fats and oils obtained entirely from animals healthy at the time of slaughter and fit for human consumption, shall be free from foreign and rancid odour and taste, and may contain class IV preservatives and antioxidants as prescribed in the Second Schedule. 260. Olive oil shall be the oil derived from the fruit of the olive tree (Olea europaea L.) and shall have (a) a specific gravity (20°C./20°C.) of not less than 0.910 and not more than 0.916; (b) a refractive index (20°C.) of not less than 1.468 and not more than 1.471; (c) an iodine value (Wijs) of not less than 75 and not more than 94; (d) a saponification value of not less than 184 and not more than Standard for animal fats and oil. Standard for olive oil. Standard for cotton seed oil. Standard for maize oil. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 104 [Rev. 2009 196; (e) an acid value of not more than 7 mg. KOH/g.; and (f) unsaponifiable matter of not more than 15 g./kg. 261. Cotton seed oil shall be the oil derived from the seeds of various cultivated species of cotton (Gossypium), and shall have— (a) a specific gravity (20°C./20°C.) of not less than 0.918 and not more than 0.926; (b) a refractive index (40°C.) of not less than 1.458 and not more than 1.466; (c) an iodine value (Wijs) of not less than 99 and not more than 119; (d) a saponification value of not less than 189 and not more than 198; (e) an acid value of not more than 0.6 mg. KOH/g.; and (f) unsaponifiable matter of not more than 15 g./kg. 262. Maize oil or corn oil shall be the oil derived from maize germ (the embryos of Zea mays L.), and shall have— (a) a specific gravity (20°C./20°C.) of not less than 0.917 and not more than 0.925; (b) a refractive index (40°C.) of not less than 1.465 and not more than 1.468; (c) a saponification value of not less than 187 and not more than 195; (d) an iodine value (Wijs) of not less than 103 and not more than 128; (e) an acid value of not more than 4 mg. KOH/g.; and (f) unsaponifiable matter of not more than 28 g./kg. 263. Groundnut oil, peanut oil or arachis oil shall be the oil derived from groundnuts (the seeds of arachis hypogaea L.), and shall have— (a) a specific gravity (20°C./20°C.) of not less than 0.914 and not more than 0.917; (b) a refractive index (40°C.) of not less than 1.460 and not more than 1.465; Standard for groundnut oil. Standard for soya bean oil. Standard for sunflower seed oil. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 105Rev. 2009] (c) a saponification value of not less than 187 and not more than 196; (d) an iodine value (Wijs) of not less than 80 and not more than 106; (e) an acid value of not more than 4 mg. KOH/g.; and (f) unsaponifiable matter of not more than 10 g./kg. 264. Soya bean oil or soy bean oil shall be the oil derived from soya beans (the seeds of Glycine max (L) Merr.), and shall have— (a) a specific gravity (20°C./20° C.) of not less than 0.919 and not more than 0.925; (b) a refractive index (40°C.) of not less than 1.466 and not more than 1.470; (c) a saponification value of not less than 189 and not more than 195; (d) an iodine value (Wijs) of not less than 120 and not more than 143; (e) an acid value of not more than 0.6 mg. KOH/g.; and (f) unsaponifiable matter of not more than 15 g./kg. 265. Sunflower seed oil or sunflower oil shall be the oil derived from sunflower seeds (Helianthus annus L.), and shall have— (a) a specific gravity (20°C./20°C.) of not less than 0.918 and not more than 0.923; (b) a refractive index (40°C.) of not less than 1.467 and not more than 1.469; (c) a saponification value of not less than 188 and not more than 194; (d) an iodine value (Wijs) of not less than 110 and not more than 143; (e) an acid value of not more than 4 mg. KOH/g.; and (f) unsaponifiable matter of not more than 16 g./kg. 266. Coconut oil shall be the oil derived from the coconut (Cocoa Standard for coconut oil. Standard for sesame seed oil. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 106 [Rev. 2009 nucifera), and shall have— (a) a specific gravity (20°C./20°C.) of not less than 0.917 and not more than 0.919; (b) a refractive index (40°C.) of not less than 1.448 and not more than 1.449; (c) a saponification value of not less than 248 and not more than 264; (d) an iodine value (Wijs) of not less than 7 and not more than 11; (e) an acid value of not more than 14.1 mg. KOH/g.; and (f) unsaponifiable matter of not more than 8 g./kg. 267. Sesame seed oil, sesame oil, gingelly oil, benne oil, bene oil, till oil, or tillie oil shall be the oil derived from sesame seeds (Sesamum indicum L.), and shall have— (a) a specific gravity (20°C./20°C.) of not less than 0.915 and not more than 0.923; (b) a refractive index (40°C.) of not less than 1.465 and not more than 1.469; (c) a saponification value of not less than 187 and not more than 195; (d) an iodine value (Wijs) of not less than 104 and not more than 120; (e) an acid value of not more than 4 mg. KOH/g.; and (f) unsaponifiable matter of not more than 20 g./kg. 268. Refined vegetable oil shall have— (a) an acid value of not more than 0.6 milligrams KOH/g.; and (b) a peroxide value of not more than 10 milliequivalents peroxide oxygen per gram. 269. Shortening, other than butter or lard, shall be the semi-solid food prepared from fats, oils, or a combination of fats and oils, may be processed by hydrogenation and may contain food colour, class IV preservatives, an anti foaming agent, stearyl monoglyceridyl citrate and other emulsifying agents, the use and limits of which shall be as prescribed in the Second Schedule. 270. Lard shall be the rendered fat from fresh, clean, sound fatty tissues Standard for refined vegetable oil. Standard for shortening. Standard for lard. Standard for margarine. Standard for dripping. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 107Rev. 2009] from swine (Sus scrofa) in good health at the time of slaughter and fit for human consumption, may contain refined lard, lard stearine and hydrogenated lard, a class IV preservative and antioxidants, the use and limits of which shall be as prescribed in the Second Schedule, and shall have— (a) a relative density (40°C./water at 20°C.) of not less than 0.896 and not more than 0.904; (b) a refractive index at 40°C. of not less than 1.448 and not more than 1.460; (c) a titre (°C.) of not less than 32 and not more than 45; (d) a saponification value (milligram KOH per gram) of not less than 192 and not more than 203; (e) an iodine value (Wijs) of not less than 45 and not more than 70; (f) an acid value of not more than 1.3 mg. KOH/g.; and (g) unsaponifiable matter of not more than 10 g./kg. 271. Margarine shall be a food in the form of a plastic or fluid emulsion of edible oils and fats, with water or skimmed milk or other substances, with or without the addition of colouring matter, may contain preservatives, antioxidants, emulsifying agents, the use and limits of which shall be as prescribed in the Second Schedule, vitamin A and D, and shall contain— (a) not less than 80 per cent fat; and (b) not more than 16 per cent water. 272. Dripping or edible tallow shall be the product obtained by rendering the clean, sound, fatty tissues (including trimming and cutting fats), attendant muscles and bones of bovine cattle (Bos taurus), and sheep (Ovis aries), in good health at the time of slaughter and fit for human consumption, may contain refined drippings, a class IV preservative and antioxidants, the use and limits of which shall be as prescribed in the Second Schedule, and shall have— (a) a relative density (40°C./water at 20°C.) of not less than 0.893 and not more than 0.904; (b) a refractive index at 40°C. of not less than 1.448 and not more than 1.460; (c) a titre (°C.) of not less than 40 and not more than 49; (d) an iodine value (Wijs) of not less than 32 and not more than 50; (e) unsaponifiable matter of not more than 12 g./kg.; and (f) acid value of not more than 2.5 mg. KOH/g. Standard for cloves. Standard for ginger. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 108 [Rev. 2009 part xxI—SpICeS, dreSSINGS aNd SeaSONINGS 273. Cloves, whole or ground, shall be the dried flavour buds of the clove plant, Eugenia caryophyllata Thumb, and shall contain— (a) not more than— (i) 5 per cent clove stems; (ii) 8 per cent total ash; (iii) 0.5 per cent ash insoluble in hydrochloric acid; (iv) 10 per cent crude fibre; and (b) not less than 15 per cent volatile ether extract. 274. Ginger, whole or ground, shall be the washed and dried or decorticated and dried rhizome of the ginger plant, Zingiber officinale Roscoe, and shall contain— (a) not more than 12 per cent moisture; (b) on the dry basis, not less than— (i) 11.4 per cent cold water extractive as determined by the official method; and (ii) 1.9 per cent ash soluble in water; and (c)may contain not more than— (i) 9 per cent crude fibre; (ii) 1.1 per cent calcium, calculated as calcium oxide; (iii) 8.0 per cent total ash; and (iv) 2.3 per cent ash insoluble in hydrochloric acid. 275. Mustard, mustard powder or ground mustard shall be the powder made from mustard seed with the hulls largely removed, from which a portion of the fixed oil may be removed, and shall contain— (a) not more than 1.5 per cent starch; (b) not more than 8.0 per cent ash, on the oil free basis; and (c) shall yield not less than 0.4 per cent volatile mustard oil as determined by the official method. Standard for mustard. Standard for all spice or pimento. Standard for cinnamon. Standard for Ceylon cinnamon. Standard for mace. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 109Rev. 2009] 276. Allspice or pimento, whole or ground, shall be the dried, nearly ripe fruit of the pimento tree, Pimenta dioica L., Merrill, and shall contain not more than— (a) 27.5 per cent crude fibre; (b) 4.5 per cent total ash; and (c) 0.4 per cent ash insoluble in hydrochloric acid. 277. Cinnamon or cassia, whole or ground, shall be the dried bark of cultivated varieties of Cinnamomum zeylanicum Nees, or C. cassia L., from which the outer layers may have been removed, and shall contain not more than— (a) 5.0 per cent ash; and (b) 2.0 per cent ash insoluble in hydrochloric acid. 278. Ceylon cinnamon shall be whole cinnamon obtained exclusively from Cinnamomum zeylanicum Nees. 279. Mace, whole or ground, shall be the dried arillus of Myristica fragrans Houttyn, and shall contain not more than— (a) 7.0 per cent crude fibre; (b) 3.0 per cent total ash; (c) 0.5 per cent ash insoluble in hydrochloric acid; (d) 5.0 per cent non-volatile ethyl ether extract, obtained after extraction of mace with petroleum ether; and (e) 33 per cent non-volatile extracts with petroleum ether and ethyl ether. 280. Nutmeg, whole or ground, shall be the dried seed of Myristica fragrans Houttyn, may have a thin coating of lime, shall contain not less than 25.0 per cent non-volatile ether extract and shall contain not more than— (a) 5.0 per cent total ash; and (b) 0.5 per cent ash insoluble in hydrochloric acid. 281. Black pepper, whole or ground, shall be the dried, whole berry of Piper nigrum L., and shall contain not more than— a) 8.0 per cent total ash; and Standard for nutmeg. Standard for black pepper. Standard for white pepper. Standard for cayenne pepper. Standard for turmeric. Standard for sage. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 110 [Rev. 2009 (b) 1.4 per cent ash insoluble in hydrochloric acid. 282. White pepper, whole or ground, shall be the dried mature berry of Piper nigrum L., from which the outer coating of pericarp has been removed, and shall contain not more than— (a) 6.0 per cent crude fibre; (b) 4.0 per cent total ash; and (c) 0.2 per cent ash insoluble in hydrochloric acid. 283. Cayenne pepper or cayenne or chillies, whole or ground, shall be the dried, ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or other small-fruited species of Capsicum, and shall contain— (a) not more than— (i) 28 per cent crude fibre; (ii) 8.0 per cent total ash; (iii) 1.25 per cent ash insoluble in hydrochloric acid; and (b) not less than 15.0 per cent non-volatile ether extract. 284. Turmeric, whole or ground, shall be the dried rhizome of Curcuma longa L. 285. Sage, whole or ground, shall be the dried leaves of Slavia officinalis L., and shall contain not more than 12.0 per cent stems (excluding peticles) and other foreign material. 286. Thyme, whole or ground, shall be the dried leaves and flowering tops of Thyme vulgaris L., and shall contain not more than— (a) 12.0 per cent total ash; (b) 4.0 per cent ash insoluble in hydrochloric acid. 287. Caraway seed shall be the dried fruit of Carum carvi L., and shall contain not more than— (a) 8.0 per cent total ash; and (b) 1.5 per cent ash insoluble in hydrochloric acid. 288. Cardamom shall be the dried seed of Elettaria cardamomum L., and shall contain not more than— (a) 8.0 per cent total ash; and Standard for thyme. Standard for caraway seed. Standard for cardamom. Standard for celery seed. Standard for coriander seed. Standard for dill seed. Standard for mustard seed. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 111Rev. 2009] (b) 3.0 per cent ash insoluble in hydrochloric acid. 289. Celery seed shall be the dried fruit of Apium graveolens L., and shall contain not more than— (a) 10.0 per cent total ash; and (b) 2.0 per cent ash insoluble in hydrochloric acid. 290. Coriander seed shall be the dried fruit of Coriandrum sativum L., and shall contain not more than— (a) 7.0 per cent total ash; and (b) 1.5 per cent ash insoluble in hydrochloric acid. 291. Dill seed shall be the dried fruit of Anethum graveolens L., and shall contain not more than— (a) 10.0 per cent total ash; and (b) 3.0 per cent ash insoluble in hydrochloric acid. 292. Mustard seed shall be the seed of Brassica bois, B. hirta Moench, B. nigra (L.) Koch, B. juncea (L.) Czern, or seed of species closely related to B. nigra and B. juncea, and shall contain— (a) not more than 1.5 per cent ash insoluble in hydrochloric acid; and (b) not more than 8.0 per cent total ash, on the oil-free basis. 293. Marjoram, whole or ground, shall be the dried leaves of Majorana hortensis Moench, may contain a small proportion of the flowering tops of the marjoram plant, and shall contain not more than— (a) 10.0 per cent stems and foreign material; (b) 16.0 per cent total ash; and (c) 4.5 per cent ash insoluble in hydrochloric acid. 294. Curry powder shall be any combination of turmeric with spices and seasoning and shall contain not more than 5.0 per cent salt and may contain starch and farinaceous matter up to 15.0 per cent. 295. Mayonnaise, mayonnaise dressing or mayonnaise salad dressing shall be a combination of edible vegetable oil, whole egg or egg yolk, in liquid, frozen or dried form, and vinegar or lemon juice, which shall contain not less than 65.0 per cent edible vegetable oil and may contain— (a) water; Standard for marjoram. Standard for curry powder. Standard for mayonnaise. Standard for French dressing. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 112 [Rev. 2009 (b) salt; (c) a sweetening agent; (d) spice or other seasoning except turmeric or saffron; (e) citric, tartaric or lactic acid as prescribed in the Second Schedule; and (f) a sequestering agent as prescribed in the Second Schedule. 296. French dressing shall be a combination of edible vegetable oil, and vinegar or lemon juice, which shall contain not less than 35.0 per cent vegetable oil, and may contain— (a) water; (b) salt; (c) a sweetening agent; (d) spice, tomato or other seasoning; (e) an emulsifying agent as prescribed in the Second Schedule; (f) whole egg or egg yolk, in liquid, frozen or dried form; (g) citric, tartaric, or lactic acid as prescribed in the Second Schedule; and (h) a sequestering agent as prescribed in the Second Schedule. 297. Salad dressing shall be a combination of edible vegetable oil, whole egg or egg yolk, in liquid, frozen or dried form, vinegar or lemon juice, and cereal, and shall contain not less than 35 per cent edible vegetable oil, and may contain— (a) water; (b) salt; (c) a sweetening agent; (d) spice or other seasoning; (e) an emulsifying agent as prescribed in the Second Schedule; (f) citric, tartaric or lactic acid as prescribed in the Second Schedule; and Standard for salad dressing. Standard for salt. Standard for table salt or salt for general household use. L.N. 154/2009. Standard for vinegar. Mode of reference to the strength of vinegar. Standard for wine vinegar. Standard for spirit vinegar, etc. Standard for malt vinegar. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 113Rev. 2009] (g) a sequestering agent as prescribed in the Second Schedule. part xxII—Salt 298. Salt shall be crystalline sodium chloride and shall contain not less than 97.0 per cent of sodium chloride on moisture-free basis and not more than 0.2 per cent of matter insoluble in water. 299. Table salt or salt for general household use shall contain a minimum of 50 mg. and a maximum of 84 mg. per kilogram of potassium iodate, the presence of which shall be declared on the label, and may contain harmless anti-caking agents to secure free running properties as prescribed in the Second Schedule. 300. Revoked by L.N. 189/1988. part xxIII—vINeGar 301. Vinegar shall be the liquid obtained by the acetous fermentation of an alcoholic liquid and shall contain not less than 4.0 per cent or more than 12.3 per cent acetic acid. 302. If any reference is made by any statement, mark or device to the strength of a vinegar, the label shall carry a statement of the strength of the vinegar declared in per cent acetic acid. 303. Wine vinegar shall be vinegar made from wine and may contain caramel. 304. Spirit vinegar, alcohol vinegar, white vinegar, or grain vinegar shall be vinegar made from diluted distilled alcohol. 305. Malt vinegar shall be vinegar from an infusion of malt, undistilled prior to acetous fermentation, which may contain other cereals or caramel, and shall contain, in 100 millilitres measured at a temperature of 20°C., not less than— (a) 1.8 grams of solids; and (b) 0.2 gram of ash. 306. Cider vinegar or apple vinegar shall be vinegar made from the liquid expressed from apples and may contain caramel. 307. Imitation vinegar or vinegar substitute means the product prepared by diluting acetic acid, conforming to the British Pharmacopoeia, with water, shall contain not less than 4 grams of acetic acid per 100 millilitres measured at 20°C., and may contain caramel. 308. Imitation vinegar or vinegar substitute shall be distinctly labelled “IMITATION VINEGAR—PREPARED FROM ACETIC ACID” or Standard for cider vinegar or apple vinegar. Standard for imitation vinegar or vinegar substitute. Labelling of imitation vinegar or vinegar substitute. Standard for cacao beans. Standard for cacao nibs.. Standard for chocolate. Ingredients for processing cacao products. Restriction on the sale of cocoa products processed with hydroxides or carbonates of magnesium. Limits for ash for cocoa products processed with alkali. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 114 [Rev. 2009 “VINEGAR SUBSTITUTE—PREPARED FROM ACETIC ACID”, all letters being of the same size. part xxIv—COCOa prOduCtS 309. Cacao beans or cocoa beans shall be the seeds of the cacao tree, Theobroma cacao L., or a closely related species. 310. Cacao nibs, cocoa nibs or cracked cocoa shall be the product prepared by heating and cracking cleaned, dried or cured cacao beans and removing the shell therefrom, and shall contain— (a) not more than 4.0 per cent cacao shell calculated on the fat-free dry matter; and (b) not more than 0.3 per cent ash insoluble in hydrochloric acid calculated on the fat-free dry matter. 311. Chocolate, bitter chocolate or chocolate liquor shall be the product obtained by grinding cacao nibs, shall contain not less than 50 percent cacao butter and on the dry and fat-free basis shall contain not more than— (a) 7 per cent crude fibre; (b) 8 per cent total ash; and (c) 0.4 per cent ash insoluble in hydrochloric acid. 312. Cacao products may be processed with hydroxides, carbonates, or bicarbonates of ammonium, sodium or potassium or hydroxides or carbonates of magnesium. 313. No person shall sell a cocoa product that is processed with hydroxides or carbonates of magnesium unless— (a) the main panel of the label carries, immediately preceding or following the name of the cocoa product, and without intervening written, printed or graphic matter, one of the following phrases: “Processed with Alkali”, “Processed with (a named alkali)” or “Alkali Treated”; and (b) the total weight of such processing agents used with each one hundred parts by weight of cocoa nibs used in the preparation of such cocoa products is not greater in neutralising value, calculated from the respective combining weights of such processing agents, than the neutralising value of three parts by weight of anhydrous potassium carbonate. 314.The ash limits provided for cocoa products in this Part may be increased for cacao products processed with alkali as provided in regulations 310 and 311 by the amount of ash from the processing agent used. 315. Sweet chocolate or sweet chocolate coating shall be chocolate Standard for sweet chocolate. Limits for ash for cocoa products processed with alkali. Standard for sweer chocolate Standard for milk chocolate. Standard for cocoa. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 115Rev. 2009] mixed with sugar or with a combination of not less than 75 per cent sugar and not more than 25 per cent dextrose and— (a) may contain cacao butter, spices, other flavouring material, and not more than a total of 0.5 per cent of emulsifying agents prescribed for this food in the Second Schedule in the finished product; and (b) shall contain on the dry, sugar-free and fat-free basis, no greater proportion of crude fibre, total ash or ash insoluble in hydrochloric acid respectively than does chocolate on the dry, fat-free basis. 316. Milk chocolate, sweet milk chocolate, milk chocolate coating or sweet milk chocolate coating shall be the cacao product obtained from chocolate by grinding with sugar or with a combination of not less than 75 per cent sugar and not more than 25 per cent dextrose and— (a) may contain cacao butter, spices, other flavouring material and not more than a total of 0.5 per cent of emulsifying agents prescribed for these foods in the Second Schedule in the finished product; and (b) shall contain in the finished product not less than 12 per cent milk solids which shall be in the proportions that are normal to whole milk. 317. Cocoa or powdered cocoa shall be chocolate from which part of the cacao butter has been removed and— (a) may contain spices, flavouring materials, and not more than a total of 0.5 per cent of emulsifying agents prescribed for this food in the Second Schedule in the finished product; (b) shall contain, on the dry, fat-free basis, no greater proportion of crude fibre, total ash or ash insoluble in hydrochloric acid respectively than does chocolate on the dry, fat-free basis; (c) if it contains 22 per cent or more cacao butter, may be designated breakfast cocoa; and (d) if it contains less than 8 per cent cacao butter, shall be designated low fat cocoa. 318. Cocoa butter or cacao butter shall be fat from sound cacao beans, obtained either before or after roasting, shall be free from foreign odour and taste and shall have— (a) a refractive index (40°C.) of not less than 1.456 and not more than 1.459; (b) a saponification value of not less than 188 and not more than 198; (c) an iodine value (Wijs) of not less than 33 and not more than Standard for cocoa butter. Offences and Penalties. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 116 [Rev. 2009 42; and (d) maximum free fatty acids (expressed as percentage oleic acid) 1.75. part xxv—OFFeNCeS aNd peNaltIeS 319. Any person who contravenes the provisions of these Regulations shall be guilty of an offence and liable— (a) in the case of a first offence, to a fine not exceeding two thousand shillings or to imprisonment for a term not exceeding three months or to both such fine and imprisonment; and (b) in the case of a second or subsequent offence, to a fine not exceeding four thousand shillings or to imprisonment for a term not exceeding six months, or to both such fine and imprisonment. FIRST SCHEDULE [regs 2 and 11] COMMON NaMeS aNd aCCeptaBle COMMON NaMeS OF CertaIN FOOdS FOr purpOSe OF reGulatION 4 (B) (Iv) L.N. 37/1999. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 117Rev. 2009] Part I—Common Names Column 1 Item No. Column 2 Name 1 2 3 4 5 6 7 8 9 10 11 12 13 Extract or essence of a named flavour. Artificial extract, artificial essence, imitation extract or imitation essence of a named flavour. A named flavour. A named artificial flavour. A named fruit extract naturally fortified, a named fruit essence naturally fortified, a named fruit flavour naturally fortified. Almond essence, almond extract, almond flavour. Anise essence, anise extract, anise flavour. Celery seed essence, celery seed extract, celery seed flavour. Cassia essence, cassia extract, cassia cinnamon essence, cassia cinnamon extract, cassia flavour, cassia cinnamon flavour. Ceylon cinnamon essence, Ceylon cinnamon extract Ceylon cinnamon flavour. Clove essence, clove extract, clove flavour. Ginger essence, ginger extract, ginger flavour. Lemon essence, lemon extract, lemon flavour. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 118 [Rev. 2009 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Nutmeg essence, nutmeg extract, nutmeg flavour. Orange essence, orange extract, orange flavour. Peppermint essence, peppermint extract, peppermint flavour. Rose essence, rose extract, rose flavour. Savoury essence, savoury extract, savoury flavour. Spearmint essence, spearmint extract or spearmint flavour. Sweet basil essence, sweet basil extract or sweet basil flavour. Sweet marjoram essence, sweet marjoram extract, sweet marjoram flavour, marjoram essence, marjoram extract or marjoram flavour. Thyme essence, thyme extract, thyme flavour. Vanilla essence, vanilla extract, vanilla flavour. Wintergreen essence, wintergreen extract, wintergreen flavour. Thyme essence,thyme extract,thyme flavour. Vanilla essence, vanilla extract, vanilla flavour. Wintergreen essence, wintergreen extract, wintergreen flavour. Sugar. Liquid sugar. Invert sugar. Liquid invert sugar. Icing sugar, powdered sugar. Brown sugar, yellow sugar or golden sugar. Refined sugar syrup, refiner’s syrup or golden syrup. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 119Rev. 2009] 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 Dextrose, dextrose monohydrate. Liquid glucose, glucose syrup. Glucose solids. Syrup of a named source of glucose. Honey. Meat. Meat products. Prepared meat, prepared meat products. Minced beef, ground beef. Preserved meat, preserved meat products. Sausage or sausage meat. Potted meat, meat paste, meat spread. Potted meat product, meat product paste, meat product spread. Meat loaf, meat roll, meat lunch, luncheon meat. Meat product loaf, meat and meat product loaf. Meat pie. Edible bonemeal. Gelatine, edible gelatine. Poultry. Poultry meat. Poultry meat products. Giblets. Prepared poultry meat. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 120 [Rev. 2009 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 Preserved poultry meat, preserved poultry meat products. Canned poultry of a given name. Boneless poultry of a given name. Liquid, dried or frozen whole egg, egg-yolk, egg-white, egg-albumen. Fish. Fish meat. Prepared fish meat. Fish binder. Preserved fish or preserved fish meat. Shellfish. Shucked oyster. Milk, whole milk. Pasteurized milk. Ultra high temperature heat treated milk, U.H.T. milk. Reduced fat milk. Skimmed milk, skim milk. Evaporated milk, sweetened condensed milk. Evaporated skimmed milk, evaporated skim milk, unsweetened condensed skimmed milk. Sweetened condensed milk, condensed milk. Skimmed sweetened condensed milk, skim sweetened condensed milk. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 121Rev. 2009] 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 Whole milk powder, dried full cream milk, full cream milk powder, dry whole milk, powdered milk, powdered whole milk. Skimmed milk powder, skim milk powder, skimmilk powder, dry skim milk, dry skimmilk, powdered skim milk, powdered skimmilk, skimmed milk powder, non-fat dry milk, dried skim milk. Flavoured milk. Flavoured skim milk. Chocolate drink. Cheese. Cheddar cheese. Skim milk cheese. Cream cheese. Process cheese, processed cheese, emulsified cheese, process cheese spread, processed cheese spread. Skim milk process cheese, skim milk processed cheese. Cottage cheese. Cream cottage cheese. Butter. Ghee, butter oil. Cream, heavy cream, medium cream, light cream. Ice-cream. Dairy whip. Milk ice. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 122 [Rev. 2009 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 Ice confection. Yoghurt. Canned vegetables of a given name. Frozen vegetables of a given name. Canned tomatoes. Tomato juice. Tomato paste. Concentrated tomato paste. Tomato pulp, tomato juice. Tomato catsup, catsup, ketchup, tomato sauce. Pickles, relishes. Olives. Canned fruit of a given name. Frozen fruit of a given name. Fruit juice of a named fruit. Carbonated or sparking juice of a named fruit. Concentrated juice of a named fruit. Jam of a named fruit. Jelly of a named fruit. Mincemeat. Whisky. Scotch whisky. Irish whiskey. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 123Rev. 2009] 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 Canadian whisky, Canadian rye whisky, rye whisky. Rum. Gin. Dry gin. Brandy. Cognac brandy, cognac. Armagnac brandy, armagnac. Imported brandy. Fruit brandy, brandy of a named fruit. Liqueurs or alcoholic cordials. Vodka. Wine. Fruit wine, wine of a named fruit. Vermouth, wine of a named flavour. Cider. Beer, ale, stout, porter, lager beer, black beer. Opaque beer. Black tea, tea. Green coffee, raw coffee, unroasted coffee. Roasted coffee, coffee. Instant coffee, soluble coffee. Decaffeinated coffee. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 124 [Rev. 2009 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 Baking powder. Flour. Patent flour. Mark one atta. Wholemeal atta, whole flour. Straight run flour. Bakers’ flour. Household flour. Self-raising flour. Sooji or semolina. Enriched flour. Crushed wheat or cracked wheat. Corn starch. Rice. Maizemeal (posho). Fibrous maizemeal. Grade I sifted maizemeal Grade II sifted maizemeal. Grade III granulated maizemeal. Grade IV maizemeal. Grade V fibrous meal. White bread. Brown bread. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 125Rev. 2009] 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 Enriched bread. Wheat germ bread. Milk bread. Gluten. High protein bread. Fruit bread. Malt bread. Olive oil. Cotton seed oil. Maize oil, corn oil. Groundnut oil, peanut oil, arachis oil. Soya bean oil, soy bean oil. Sunflower seed oil, sunflower oil. Coconut oil. Refined oil of a named vegetable. Sesame seed oil, sesame oil, gingelly oil, benne oil, bene oil, till oil, tillie oil. Shortening. Lard. Margarine. Dripping, edible tallow. Cloves. Ginger. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 126 [Rev. 2009 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 Mustard, mustard powder, ground mustard. Marjoram. Curry powder. Mayonnaise, mayonnaise dressing, mayonnaise salad dressing. French dressing. Salad dressing. Salt. Table salt. Vinegar. Wine vinegar. Spirit vinegar, alcohol vinegar, white vinegar, grain vinegar. Malt vinegar. Cider vinegar, apple vinegar. Imitation vinegar, vinegar substitute. Cacao beans, cocoa beans. Cacao nibs, cocoa nibs, cracked cocoa. Chocolate, bitter chocolate, chocolate liquor. Sweet chocolate, sweet chocolate coating. Milk chocolate, sweet milk chocolate, milk chocolate coating, sweet milk chocolate coating. Cocoa, powdered cocoa, cacao, powdered cacao. Cocoa butter, cacao butter. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 127Rev. 2009] Column 1 Item No. 1 2 3 4 5 6 7 8 10 Part II Column 2 Foods Vegetable gum. Animal fat or oil. Vegetable oil or vegetable fat. Marine oil. Bleaching, maturing or dough conditioning agent. Yeast food. Glazing or polishing agent. Colour. Flavour. Column 3 Common Name One or more of acacia gum, agar, algin, carob bean gum, carageenan, guar gum, karaya gum, locust bean gum, cat gum, pectin, propylene glycol alignate, traga-canth gum. One or more animal fats or oils. One or more vegetable oils or fats. One or more marine oils One or more of the food additives listed in Table II in the Second Schedule. One or more of the food additives listed in Table XIV in the Second Schedule One or more of the food additives listed in Table VII in the Second Schedule. One or more of the colours listed in Table III in the Second Schedule. One or more of the natural flavours. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 128 [Rev. 2009 10 11 12 13 14 15 16 17 18 19 20 21 Artificial flavour. Spices or seasoning. Leavening agent. Herb. Starch. Anti-caking agent. Antioxidant. Emulsifier. Stabilizer. Th icken ing agen ts (including modified starches).s Firming agent. Sequestering agent. One or more of the artificial flavours. One or more o f the sp ices o r seasonings. One or more of the leavening agents. One or more of the herbs. One or more of the starches except modified starches. One or more of the food additives listed in Table I in the Second Schedule. One or more of the permitted antioxidants. One or more of the food additives listed in Table IV in the Second Schedule. One or more of the additives listed in Table IV in the Second Schedule One or more of the food additives listed in Table IV in the Second Schedule One or more of the food additives listed in Table VI in the Second Schedule. One or more of the food additives listed in Table XII in the Second Schedule. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 129Rev. 2009] Table No I II III IV V VI VII VIII IX X XI XII XIII XIV SECOND SCHEDULE Title Food additives that may be used as anticaking agents. Food additives that may be used as bleaching, maturing and dough conditioning agents. Food additives that may be used as colouring agents. Food additives that may be used as emulsifying, gelling, stabilizing and thickening agents. Food additives that may be used as food enzymes. Food additives that may be used as firming agents. Food additives that may be used as glazing and polishing agents. Miscellaneous food additives. Food additives that may be used as non-nutritive sweetening agents. Food additives that may be used as pH adjusting agents, acid-reacting materials and water correcting agents. I Food additives that may be used as class I preservative. II Food additives that may be used as class II preservative. III Food additives that may be used as class III preservative. IV Food additives that may be used as class IV preservative. Food additives that may be used as sequestering agents. Food additives that may be used as starch modifying agents. Food additives that may be used as yeast foods. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 130 [Rev. 2009 S e C O N d S C h e d u l e (r e G . 2 6) t a B l e I FO O d p r e Se rv a t Iv e S t h a t M a y B e u Se d a S a N t IC a k IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 1. 0% . (2 ) 2. 0% . (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 1 .0 % . (2 ) 2 .0 % . (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. (5 ) G oo d m an uf ac tu ri ng p ra ct ic e. (6 ) I f u se d ei th er si ng ly o r i n co m bi na tio n w ith c al ci um si li ca te , m ag ne si um c ar bo na te , m ag ne si um si lic at e, m ag ne si um s te ar at e, s ili co n di ox id e or s od iu m a lu m in iu m s ili ca te t he t ot al s ha ll no t e xc ee d 1. 5% . (1 )1 .0 % . (2 ) 2 .0 % . (3 ) 5 .0 % . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. (5 ) G oo d m an uf ac tu ri ng p ra ct ic e. 6) If u se d ei th er si ng ly o r i n co m bi na tio n w ith c al ci um ph os ph at e tr ib as ic , m ag ne si um c ar bo na te , m ag ne si um s il ic at e, m ag ne si um s te ar at e, si lic on d io xi de o r so di um a lu m in iu m s ili ca te th e to ta l s ha ll no t e xc ee d 1. 5% . C O l u M N II P er m itt ed in o r up on (1 ) S al t ( fr ee r un ni ng ) (2 ) F lo ur s al t; ga rl ic s al t; on io n sa lt (3 )U ns ta nd ar di ze d dr y m ix es (1 ) S al t ( fr ee r un ni ng ) (2 )F lo ur s al t; ga rl ic s al t; on io n sa lt (3 )D ry c ur e (4 )U ns ta nd ar di ze d dr y m ix es (5 )O il so lu bl e an na tto (6 ) I ci ng s ug ar (1 )S al t ( fr ee r un ni ng ) (2 )F lo ur s al t; ga rl ic s al t; on io n sa lt (3 )B ak in g po w de r (4 ) D ry c ur e (5 )U ns ta nd ar di ze d dr y m ix es (6 )I ci ng s ug ar C O l u M N I A dd iti ve C al ci um a lu m in iu m s ili ca te C al ci um p ho sp ha te , t ri ba si c C al ci um s ili ca te It e M N um be r C .1 C .2 C .3 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 131Rev. 2009] S e C O N d S C h e d u l e t a B l e I FO O d p r e Se rv a t Iv e S t h a t M a y B e u Se d a S a N t IC a k IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 1 .0 % . (2 ) 2 .0 % . (3 )G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 1 .0 % . (2 ) 2 .0 % . (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (4 )I f us ed e ith er s in gl y or i n co m bi na tio n w ith c al ci um ph os ph at e tr ib as ic , c al ci um s ili ca te , m ag ne si um s ili ca te , m ag ne si um st ea ra te , s ili co n di ox id e or so di um a lu m in iu m si lic at e th e to ta l s ha ll no t e xc ee d 1. 5% . G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) S al t ( fr ee r un ni ng ) (2 ) F lo ur s al t; ga rl ic s al t; on io n sa lt (3 ) U ns ta nd ar di ze d dr y m ix es (1 )S al t (f re e ru nn in g) e xc ep t w he n us ed i n pr ep ar at io ns o f m ea t a nd m ea t p ro du ct s (2 )F lo ur s al t; ga rl ic s al t; on io n sa lt (e xc ep t w he n us ed i n pr ep ar at io ns o f m ea t an d m ea t pr od uc ts ) (3 )U ns ta nd ar di ze d dr y m ix es (e xc ep t w he n us ed in p re pa ra tio ns o f m ea t a nd m ea t p ro du ct s) (4 )I ci ng s ug ar U ns ta nd ar di ze d dr y m ix es (e xc ep t w he n us ed in pr ep ar at io ns o f m ea t a nd m ea t p ro du ct s) . C O l u M N I A dd iti ve C al ci um s te ar at e M ag ne si um c ar bo na te M ag ne si um o xi de It e M N um be r C .4 M .1 M .2 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 132 [Rev. 2009 S e C O N d S C h e d u l e (C O N t d ) t a B l e I FO O d p r e Se rv a t Iv e S t h a t M a y B e u Se d a S a N t IC a k IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 )1 .0 % . (2 )2 .0 % . (3 )G oo d m an uf ac tu ri ng p ra ct ic e. (4 )I f us ed e ith er s in gl y or i n co m bi na tio n w ith c al ci um p ho sp ha te tr ib as ic , c al ci um s ili ca te , m ag ne si um c ar bo na te , m ag ne si um s te ar at e, si lic on d io xi de o r s od iu m a lu m in iu m s ili ca te th e to ta l s ha ll no t e xc ee d 1. 5% . (1 )1 .0 % . (2 )2 .0 % . (3 )G oo d m an uf ac tu ri ng p ra ct ic e. (4 )I f us ed e ith er s in gl y or i n co m bi na tio n w ith c al ci um p ho sp ha te tr ib as ic , c al ci um s ili ca te , m ag ne si um c ar bo na te , m ag ne si um s ili ca te , si lic on d io xi de o r so di um a lu m in iu m s ili ca te t he t ot al s ha ll ex ce ed 1. 5% . 0. 03 5% . (1 ) 1 .0 % . (2 )0 .5 % . (3 )G oo d m an uf ac tu ri ng p ra ct ic e. (4 )I f us ed e ith er s in gl y or i n co m bi na tio n w ith c al ci um p ho sp ha te tr ib as ic , c al ci um s ili ca te , m ag ne si um c ar bo na te , m ag ne si um s ili ca te , si lic on d io xi de o r s od iu m a lu m in iu m s ili ca te th e to ta l s ha ll no t e xc ee d 1. 5% . C O l u M N II P er m itt ed in o r up on (1 ) S al t ( fr ee r un ni ng ) (2 ) F lo ur s al t; ga rl ic s al t; on io n sa lt (3 ) U ns ta nd ar di ze d dr y m ix es (4 ) I ci ng s ug ar (1 ) S al t ( fr ee r un ni ng ) (2 ) F lo ur s al t; ga rl ic s al t; on io n sa lt (3 ) U ns ta nd ar di ze d dr y m ix es (4 ) I ci ng s ug ar Sa lt (f re e ru nn in g) (1 )G ar lic s al t; on io n sa lt (2 ) C el er y sa lt; c el er y pe pp er (3 ) U ns ta nd ar di ze d dr y m ix es (4 ) I ci ng s ug ar C O l u M N I A dd iti ve M ag ne si um s ili ca te M ag ne si um st ea ra te Pr op yl en e gl yc ol Si lic on d io xi de It e M N um be r M .3 M .4 P. 1 S. 1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 133Rev. 2009] Se C O N d S C h e d u l e (C O N t d ) t a B l e I FO O d p r e Se rv a t Iv e S t h a t M a y B e u Se d a S a N t IC a k IN G a G e N t S (1 ) 1 .0 % (2 ) I f u se d ei th er si ng ly o r i n co m bi na tio n w ith c al ci um ph os ph at e tr ib as ic , ca lc iu m s ili ca te , m ag ne si um ca rb on at e, m ag ne si um si lic at e, m ag ne si um st ea ra te , si lic on d io xi de th e to ta l s ha ll no t e xc ee d 1. 5% . (3 ) 2 .0 % . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. (5 ) p .p .m . c al cu la te d as a nh yd ro us s od iu m fe rr oc ya ni de . (1 )S al t ( fr ee r un ni ng ) (2 )I ci ng s ug ar (3 )D ri ed e gg p ro du ct s; fl ou r s al t; ga rl ic sa lt; o ni on s al t (4 )U ns ta nd ar di ze d dr y m ix es Sa lt (f re e ru nn in g) S o d iu m al u m in iu m si lic at e S od iu m f er ro cy an id e de ca hy dr at e. . S. 2 S. 3 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 134 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e II FO O d a d d It Iv e S t h a t M a y B e u Se d a S B l e a C h IN G , M a t u r IN G a N d d O u G h C O N d It IO N IN G a G e N t C ol um n II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 25 0 p. p. m . (2 ) 10 0 p. p. m . o f fl ou r. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 20 0 p. p. m . o f fl ou r. (2 ) 20 0 p. p. m . o f fl ou r. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. 45 p .p .m . o f fl ou r. 15 0 p. p. m . (1 ) 10 0 p. p. m . o f fl ou r. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C ol um n II P er m itt ed in o r up on (1 )B re ad ; fl ou r; w ho le w he at fl ou r (2 )U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad (2 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) F lo ur ; w ho le w he at fl ou r (2 ) B re ad (3 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad ; fl ou r; w ho le w he at fl ou r (2 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad ; fl ou r; w ho le w he at fl ou r (2 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad (2 ) U ns ta nd ar di ze d ba ke ry fo od s B re ad ; fl ou r; w ho le w he at fl ou r Fl ou r; w ho le w he at fl ou r (1 ) B re ad (2 ) U ns ta nd ar di ze d ba ke ry fo od s C ol um n I A dd iti ve s A ce to ne p er ox id e A lp ha a m yl as e ba ci llu s su bt ili s en zy m e A m m on iu m p er su lp ha te A sc or bi c ac id A sp er gi llu s fla vu s or yz ae e nz ym e A sp er gi llu s ni ge r e nz ym e A zo di ca rb on am id e B en zo yl p er ox id e C al ci um p er ox id e It e M N um be r A .1 A .2 A .3 A .4 A .5 A .6 A .7 B .1 C .1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 135Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e II FO O d a d d It Iv e S t h a t M a y B e u Se d a S B l e a C h IN G , M a t u r IN G a N d d O u G h C O N d It IO N IN G a G e N t C ol um n II I M ax im um L ev el o f U se (( 1) 5, 00 0 p. p. m . o f fl ou r. (2 ) 5, 00 0 p. p. m . o f fl ou r. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 90 p .p .m . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e (1 ) 50 p .p .m . (2 ) 10 0 p. p. m . o f fl ou r. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 10 0 p. p. m . o f fl ou r. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 5, 00 0 p. p. m . o f fl ou r. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C ol um n II P er m itt ed in o r up on 1) B re ad (2 ) U ns ta nd ar di ze d ba ke ry fo od s Fl ou r; w ho le w he at fl ou r Fl ou r; w ho le w he at fl ou r (1 ) B re ad ; fl ou r; w ho le w he at fl ou r (2 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) F lo ur ; w ho le w he at fl ou r (2 ) B re ad (3 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad (2 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad (2 )U ns ta nd ar di ze d ba ke ry f oo ds ; pa nc ak es a nd pa nc ak e m ix es ; w af fle s an d w af fle m ix es . C ol um n I A dd iti ve s C al ci um s te or oy l 2 la ct yl at e C hl or in e C hl or in e di ox id e 1 C ys te in e (h yd ro ch lo ri de ) P ot as si um b ro m at e Po ta ss iu m p er su lp ha te So di um s te ar oy l 2 la ct yl at e It e M N um be r C .2 C .3 C .4 C .5 P. 1 P. 2 S. 1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 136 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e II FO O d a d d It Iv e S t h a t M a y B e u Se d a S B l e a C h IN G , M a t u r IN G a N d d O u G h C O N d It IO N IN G a G e N t C ol um n II I M ax im um L ev el o f U se (1 ) 5, 00 0 p. p. m . o f fl ou r. (2 ) 5, 00 0 p. p. m . o f fl ou r. 50 0 p. p. m . c al cu la te d as s ul ph ur d io xi de . C ol um n II P er m itt ed in o r up on (1 ) B re ad (2 ) U ns ta nd ar di ze d ba ke ry fo od s B is cu it do ug h C ol um n I A dd iti ve s So di um s te ar oy l f um ar at e So di um s ul ph at e It e M N um be r S. 2 S. 3 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 137Rev. 2009] l .N . 3 7/ 19 99 Se C O N d S C h e d u l e — C O N t d ) t a B l e II I FO O d a d d It Iv e S t h a t M a y B e u Se d a S B l e a C h IN G , M a t u r IN G a N d d O u G h C O N d It IO N IN G a G e N t C ol um n II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 3 5 p. p. m . (2 ) 3 5 p. p. m . C ol um n II P er m itt ed in o r up on (1 ) A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) ja m ; br ea d; b ut te r; c he es e; c ho co la te d ri nk ; co nc en tr at ed fr ui t j ui ce ; ( na m in g th e fla vo ur ) da ir y dr in k; li qu id , d ri ed o r f ro ze n w ho le e gg an d eg g yo lk ; fig m ar m al ad e w ith p ec tin ; ic e cr ea m m ix ; ic e m ilk m ix ; (n am in g th e fr ui t) ja m w ith p ec tin ; ( na m in g th e fr ui t) je lly w ith p ec tin ; l iq ue ur s an d al co ho lic c or di al s; m ar ga ri ne ; ( na m in g th e fla vo ur ) m ilk ; p ic kl es an d re li sh es ; pi ne ap pl e m ar m al ad e w it h pe ct in ; sh er be t; s ho rt en in g; s m ok ed f is h; lo bs te r pa st e an d fis h ro e (c av ia r) ; to m at o ca ts up ; m ar in at ed o r si m ila r co ld p ro ce ss ed , pa ck ag ed fi sh a nd m ea t. (2 ) U ns ta nd ar di ze d fo od s (1 ) A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) ja m ; br ea d; b ut te r; c he es e; c ho co la te d ri nk ; co nc en tr at ed fr ui t j ui ce ; ( na m in g th e fla vo ur ) da ir y dr in k; f ig m ar m al ad e w it h pe ct in ; ic e cr ea m m ix ; ic e m il k m ix ; (n am in g th e fr ui t) j el ly w it h pe ct in ; li qu eu rs a nd al co ho lic c or di al s; m ar ga ri ne ; (n am in g th e fla vo ur ) m ilk ; p ic kl es a nd re lis he s; p in ea pp le m ar m al ad e w ith p ec tin ; s he rb et ; s ho rt en in g; sm ok ed f is h; l ob st er p as te a nd f is h ro e (c av ia r) ; t om at o ca ts up ; s of t d ri nk s (2 ) U ns ta nd ar di ze d fo od s C ol um n I A dd iti ve s A lk an et , an na tt o, b ee t re d, c ar bo n bl ac k, ß c ar ot en e, c ha rc oa l, ch lo ro ph yl l, ch lo ro ph yl l co pp er co m pl ex , co ch in ea l, ir on o xi de , m et al lic a lu m in iu m , m et al lic si lv er , or ch il, p ap ri ka , r ib ofl av in , s af fr on , sa nd al w oo d, so di um a nd p ot as si um ch lo ro ph yl li n co pp er , ti ta ni um di ox id e, t ur m er ic , xa nt ho py ll; o r th ei r c ol ou ri ng p ri nc ip le s w he th er is ol at ed f ro m n at ur al s ou rc es o r pr od uc ed s yn th et ic al ly ß ap o 8’ c ar ot en al , et hy l an d m et hy l ß ap o 8’ c ar ot en oa te It e M N um be r 1 2 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 138 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e II I FO O d a d d It Iv e S t h a t M a y B e u Se d a S B l e a C h IN G , M a t u r IN G a N d d O u G h C O N d It IO N IN G a G e N t C ol um n II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 30 0 p. p. m . s in gl y or in c om bi na tio n in ac co rd an ce w ith re gu la tio n 45 . (2 ) 30 0 p. p. m . s in gl y or in c om bi na tio n in ac co rd an ce w ith re gu la tio n 45 . C ol um n II P er m itt ed in o r up on (1 ) A le ; a pp le (o r r hu ba rb ) a nd (n am in g th e fr ui t) ja m ; b ee r; br an dy ; b re ad ; b ro w n br ea d; b ut te r; c he es e; c ho co la te dr in k; c id er v in eg ar ; c on ce nt ra te d fr ui t j ui ce ; ( na m in g th e fla vo ur ) da ir y dr in k; fi g m ar m al ad e w ith p ec tin ; H ol la nd ’s g in ; i ce c re am m ix ; i ce m ilk m ix ; ( na m in g th e fr ui t) ja m w ith p ec tin ; l ig ht b ee r; li qu eu r a nd a lc oh ol ic co rd ia ls ; m al t vi ne ga r; ( na m in g th e fl av ou r) m ilk ; m in ce m ea t; pi ck le s a nd re lis he s; p in ea pp le m ar m al ad e w ith p ec tin ; po rt er ; gu m ; sh er be t; sm ok ed fi sh ; so ft dr in ks ; l ob st er p as te a nd fi sh ro e (c av ia r) ; s to ut ; t om at o ca ts up ; w hi sk y; w in e; w in e vi ne ga r; h on ey w in e (2 ) U ns ta nd ar di ze d fo od s (1 ) A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) j am ; br ea d; b ut te r; c he es e; c ho co la te d ri nk ; co nc en tr at ed fr ui t ju ic e; ( na m in g th e fl av ou r) d ai ry d ri nk ; fi g m ar m al ad e w ith p ec tin ; i ce c re am m ix ; i ce m ilk m ix ; (n am in g th e fr ui t) j el ly w it h pe ct in ; li qu eu rs a nd al co ho lic c or di al s; ( na m in g th e fla vo ur ) m ilk ; p ic kl es an d re lis he s; p in ea pp le m ar m al ad e w ith p ec tin ; s he rb et ; sm ok ed fi sh , l ob st er p as te a nd fi sh ro e (c av ia r) ; t om at o ca ts up ; s ho rt en in g; s of t d ri nk s (2 ) U ns ta nd ar di ze d fo od s C ol um n I A dd iti ve s C ar am el C ar m oi si ne , nd ig ot in e, su n se t y e ll o w F C F , ta rt ra zi ne , an d al um in iu m an d ca lc iu m l ak es o f th es e co lo ur s. It e M N um be r 3 4 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 139Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e II I FO O d a d d It Iv e S t h a t M a y B e u Se d a S B l e a C h IN G , M a t u r IN G a N d d O u G h C O N d It IO N IN G a G e N t C ol um n II I M ax im um L ev el o f U se (1 ) 1 00 p .p .m . si ng ly o r in c om bi na ti on i n ac co rd an ce w ith re gu la tio n 45 . (2 ) 1 00 p .p .m . s in gl y or in co m bi na tio n in a cc or da nc e w ith r eg ul at io n 45 . C ol um n II P er m itt ed in o r up on (1 ) A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) j am ; br ea d; b ut te r; ch ee se ; c ho co la te d rin k; c on ce nt ra te d fr ui t ju ic e; ( na m in g th e fla vo ur ) da ir y dr in k; fi g m ar m al ad e w ith p ec tin ; ca nn ed f ru it pr od uc ts a s pe rm itt ed i n Pa rt X II ; ic e cr ea m m ix ; ic e m ilk m ix ; ( na m in g th e fr ui t) ja m w ith p ec tin ; ( na m in g th e fr ui t) je lly w ith p ec tin ; l iq ue ur s an d al co ho lic co rd ia ls ; (n am in g th e fla vo ur ) m ilk ; pi ck le s an d re lis he s; p in ea pp le m ar m al ad e w ith p ec tin ; s he rb et ; sm ok ed fi sh ; lo bs te r pa st e an d fis h ro e (c av ia r) ; to m at o ca ts up ; s of t d ri nk s (2 ) U ns ta nd ar di ze d fo od s C ol um n I A dd iti ve s B ri ll ia nt b lu e F C F, er yt hr os in e, p on ce au 4 R gr ee n S al um in iu m a nd al um in iu m a nd c al ci um la ke s of th es e co lo ur s It e M N um be r 5 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 140 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C ol um n II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0 .5 % . (3 ) 0 .7 5% . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 1 % . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 1 % . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C ol um n II P er m itt ed in o r up on (1 )A le ; be er ; ch oc ol at e dr in k; c re am ; ( na m in g th e fla vo ur ) da ir y dr in k; f re nc h dr es si ng ; lig ht be er ; m al t liq uo r; ( na m in g th e fla vo ur ) m ilk ; m us ta rd p ic kl es ; p or te r; p ro ce ss c he es e; p ro ce ss cr ea m c he es e; re lis he s; s al ad d re ss in g; (n am in g th e fla vo ur ) s ki m m ilk ; s ki m m ilk p ro ce ss c he es e; so ft d ri nk s; s to ut (2 )C re am c he es e; c re am c he es e w ith ( na m in g th e ot he r ch ee se , f ru it, v eg et ab le o r re lis h) ; i ce cr ea m ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix (3 ) S he rb et (4 ) U ns ta nd ar di ze d fo od s (1 ) M ar ga ri ne (2 )U ns ta nd ar di ze d fo od s (1 ) M ar ga ri ne (2 ) U ns ta nd ar di ze d fo od s C ol um n I A dd iti ve s A ca ci a gu m A ce ty la te d m on o gl yc er id es A ce ty la te d ta rt ar ic a ci d es te rs o f m on o an d di g ly ce ri de s It e M N um be r A .1 A .2 A .3 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 141Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C ol um n II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0. 5% . (3 ) 0. 75 % . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e (2 ) 0. 5% . (3 ) 0. 75 % . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. C ol um n II P er m itt ed in o r up on (1 ) B ra w n; c an ne d (n am in g th e po ul tr y) ; c ho co la te d ri nk ; c re am ; (n am in g th e fla vo ur ) d ai ry d ri nk ; h ea dc he es e; (n am in g th e fr ui t) je lly w ith p ec tin ; m ea t bi nd er ( w he n so ld f or u se i n pr ep ar ed m ea t or m ea t pr od uc ts i n w hi ch a g el lin g ag en t is a p er m itt ed in gr ed ie nt ); m ea t p ro du ct lo af ; m ea t l oa f; ( na m in g th e fla vo ur ) m ilk ; m us ta rd p ic kl es ; po tte d m ea t pr od uc t; pr ep ar ed fi sh o r pr ep ar ed m ea t; pr oc es s ch ee se ; p ro ce ss c re am c he es e; r el is he s; (n am in g th e fla vo ur ) s ki m m ilk ; s ki m p ro ce ss c he es e (2 ) C re am c he es e; c re am c he es e w ith (n am in g th e ot he r c he es e, fr ui t, ve ge ta bl e or r el is h) ; ic e cr ea m ; ic e cr ea m m ix ; ic e m ilk ; ic e m ilk m ix (3 ) Sh er be t (4 ) U ns ta nd ar di ze d fo od s (1 ) A le ; be er ; ch oc ol at e dr in k; c re am ; (n am in g th e fla vo ur ) da ir y dr in k; fr en ch d re ss in g; li gh t b ee r; m al t l iq uo r; (n am in g th e fla vo ur ) m ilk ; m us ta rd p ic kl es ; p or te r; p ro ce ss c he es e; p ro ce ss cr ea m c he es e; re lis he s; sa la d dr es si ng ; ( na m in g th e fla vo ur ) s ki m m ilk ; s ki m m ilk p ro ce ss c he es e; s of t d ri nk s; s to ut (2 ) C ot ta ge c he es e; c re am c he es e, c re am c he es e w ith ( na m in g th e ot he r c he es e; fr ui t, ve ge ta bl e or re lis h) ; c re am c ot ta ge c he es e; ic e cr ea m ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix (3 ) S he rb et (4 )U ns ta nd ar di ze d fo od s C ol um n I A dd iti ve s A ga r A lg in It e M N um be r A .4 A .5 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 142 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C ol um n II I M ax im um L ev el o f U se Sa m e le ve ls a s pr es cr ib ed fo r a lg in . Sa m e le ve ls a s pr es cr ib ed fo r a lg in . Sa m e le ve ls a s pr es cr ib ed fo r c ar ra ge en an . Sa m e le ve ls a s pr es cr ib ed fo r f ur ce lle ra n. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) A t ot al o f 1. 5% o f em ul si fy in g ag en ts i n ac co rd an ce w ith t he r el ev an t st an da rd s pr es cr ib ed fo r t he se p ro du ct s. (3 ) A to ta l o f 0 .5 % o f e m ul si fy in g ag en ts . (4 ) 0 .7 5% . (5 ) G oo d m an uf ac tu ri ng p ra ct ic e. C ol um n II P er m itt ed in o r up on Sa m e fo od s as li st ed fo r a lg in Sa m e fo od s as li st ed fo r a lg in Sa m e fo od s as li st ed fo r c ar ra ge en an Sa m e fo od s as li st ed fo r f ur ce lle ra n (1 ) B re ad ; c ho co la te d ri nk ; c re am ; ( na m in g th e fla vo ur ) da ir y dr in k; (n am in g th e fla vo ur ) m ilk ; m us ta rd p ic kl es ; pr oc es s c he es e; p ro ce ss c re am c he es e; re lis he s; (n am in g th e fla vo ur ) s ki m m ilk ; s ki m m ilk p ro ce ss c he es e (2 )C oc oa ; m ilk c ho co la te ; s w ee t c ho co la te (3 )I ce c re am ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix (4 )S he rb et (5 )U ns ta nd ar di ze d fo od s C ol um n I A dd iti ve s A lg in ic a ci d A m m on iu m a lg in at e A m m on iu m c ar ra ge en an A m m on iu m fu rc el le ra n A m m on iu m s al t of p ho sp ho ry la te d gl yc er id e It e M N um be r A .6 A .7 A .8 A .9 A .1 0 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 143Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C ol um n II I M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e le ve ls a s pr es cr ib ed fo r a lg in . G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e le ve ls a s pr es cr ib ed fo r c ar ra ge en an . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e le ve ls a s pr es cr ib ed fo r f ur ce lle ra n. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C ol um n II Sa m e fo od s as li st ed fo r a lg in E ss en ti al o il s; n on n ut ri ti ve s w ee te ne rs ; un st an da rd iz ed dr es si ng s; p ud di ng m ix es ; be ve ra ge b as e or m ix ; so ft dr in ks a nd p ie fi lli ng m ix Sa m e fo od s as li st ed in a lg in U ns ta nd ar di ze d fo od s Sa m e fo od s as li st ed fo r c ar ra ge en an (1 ) Pr oc es s ch ee se ; p ro ce ss c re am c he es e; sk im m ilk p ro ce ss c he es e (2 ) U ns ta nd ar di ze d fo od s Sa m e fo od s as li st ed fo r f ur ce lle ra n U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d de ss er t m ix es U ns ta nd ar di ze d de ss er t m ix es C ol um n I A dd iti ve A ra bi no ga la ct an C al ci um a lg in at e C al ci um c ar bo na te C al ci um c ar ra ge en an C al ci um c itr at e C al ci um fu rc el le ra n C al ci um g lu co na te C al ci um g ly ce ro p ho sp ha te C al ci um h yp op ho sp ha te It e M N um be r A .1 1 C .1 C .2 C .3 C .4 C .5 C .6 C .7 C .8 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 144 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C ol um n II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0. 5% . (2 ) 0. 75 % . (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e le ve ls a s p re sc ri be d fo r s od iu m c ar bo xy m et hy l ce llu lo se . C ol um n II pe rm itt ed in o r up on (1 ) P ro ce ss c he es e; p ro ce ss c re am c he es e; sk im m ilk pr oc es s ch ee se . (2 )U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s (1 ) Ic e cr ea m ; ic e cr ea m m ix ; ic e m ilk ; ic e m ilk m ix . (2 ) Sh er be t (3 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s C ar bo xy m et hy l c el lu lo se C ol um n I A dd iti ve C al ci um p ho sp ha te , di ba si c C al ci um p ho sp ha te , tr ib as ic C al ci um s ul ph at e C al ci um ta rt ra te C a r b o x y m e th y l ce llu lo se It e M N um be r C .9 C .1 0 C .1 1 C .1 2 C .1 3 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 145Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu rin g pr ac tic e. (2 ) 0 .5 % . (3 ) 0 .7 5% . (4 ) G oo d m an uf ac tu rin g pr ac tic e. (1 )G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on (1 ) C ho co la te d ri nk ; cr ea m ; (n am in g th e fla vo ur ) da ir y dr in k; F re nc h dr es si ng ; (n am in g th e fla vo ur ) m ilk ; m us ta rd p ic kl es ; pr oc es s ch ee se ; pr oc es s cr ea m ch ee se ; r el is he s; s al ad d re ss in g; (n am in g th e fla vo ur ) sk im m ilk ; s ki m m ilk p ro ce ss ch ee se ; s of t d ri nk s (2 ) C ot ta ge c he es e; c re am c he es e w ith (n am in g th e ot he r ch ee se , fr ui t, ve ge ta bl e or r el is h) ; cr ea m c ot ta ge ch ee se ; i ce c re am ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix (3 ) S he rb et (4 ) U ns ta nd ar di ze d fo od s (1 ) A le ; be er ; br aw n; c an ne d (n am in g th e po ul tr y) ; ch oc ol at e dr in k; c re am ; (n am in g th e fla vo ur ) da ir y dr in k; f re nc h dr es si ng ; he ad ch ee se ; (n am in g th e fr ui t) j el ly w ith p ec tin ; lig ht b ee r; m al t liq uo rs ; m ea t b in de r ( w he n so ld fo r u se in p re pa re d m ea t p ro du ct s in w hi ch a g el lin g ag en t i s a pe rm itt ed in gr ed ie nt ); m ea t p ro du ct lo af ; m ea t l oa f; (n am in g th e fla vo ur ) m ilk ; m us ta rd p ic kl es ; p ot te d m ea t; po tte d m ea t p ro du ct ; p or te r; p re pa re d fis h or p re pa re d m ea t; pr oc es s ch ee se ; pr oc es s cr ea m c he es e; r el is he s; s al ad d re ss in g; (n am in g th e fla vo ur ) sk im m ilk ; s ki m m ilk p ro ce ss c he es e; s to ut ; so ft d ri nk s C O l u M N I A dd iti ve C ar ob b ea n gu m C ar ra ge en an It e M N um be r C .1 4 C .1 5 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 146 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (2 ) 0 .5 % . (3 ) 0 .0 15 % . (4 ) 0 .7 5% . (5 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on (2 ) C ot ta ge c he es e; c re am c he es e; c re am c he es e w ith ( na m in g th e ot he r ch ee se , fr ui t, ve ge ta bl e or r el is h) ; cr ea m c ot ta ge c he es e; ic e cr ea m ; i ce m ilk m ix (3 ) E va po ra te d m ilk (4 ) S he rb et (5 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve It e M N um be r [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 147Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se Sa m e le ve l as p re sc ri be d fo r so di um c ar bo xy m et hy l ce llu lo se . 0. 1% . 0. 1% . (1 ) G o o d m an u fa ct u ri n g pr ac tic e. (2 ) G o o d m an u fa ct u ri n g pr ac tic e. C O l u M N II pe rm itt ed in o r up on Sa m e fo od s as li st ed fo r s od iu m c ar bo xy m et hy l c el lu lo se . D ri ed e gg w hi te s D ri ed e gg w hi te s (1 ) A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut . (2 ) U ns ta nd ar di ze d fo od s. C O l u M N I A dd iti ve C el lu lo se g um C ho lic a ci d D es ox yc ho lic a ci d Fu rc el le ra n It e M N um be r C .1 6 C .1 7 D .1 F. 1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 148 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se 0. 1% . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0. 5% . (3 ) 0. 75 % . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on D ri ed e gg w hi te s (1 ) C ho co la te d ri nk ; c re am ; ( na m in g th e fla vo ur ) d ai ry dr in k; F re nc h dr es si ng ; ( na m in g th e fla vo ur ) m ilk ; m in ce m ea t; m us ta rd p ic kl es ; p ro ce ss c he es e; p ro ce ss cr ea m c he es e; re lis he s; s al ad d re ss in g; (n am in g th e fla vo ur ) sk im m ilk ; s ki m m ilk p ro ce ss c he es e; s of t dr in ks . (2 ) C ot ta ge c he es e; c re am c he es e; c re am c he es e w ith (n am in g th e ot he r c he es e, fr ui t, ve ge ta bl e or re lis h) ; cr ea m c ot ta ge c he es e; ic e cr ea m ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix . (3 ) S he rb et (4 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve G ly co ch ol ic a ci d G ua r g um It e M N um be r G .2 G .3 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 149Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se Sa m e le ve l as p re sc ri be d fo r ac ac ia (1 ) A t ot al o f 1. 5% o f em ul si fy in g ag en ts i n ac co rd an ce w it h th e re le va nt s ta nd ar ds p re sc ri be d fo r th es e pr od uc ts . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e le ve ls a s pr es cr ib ed fo r c ar ra ge en an . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0. 5% . (3 ) 0. 75 % . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on Sa m e fo od s as li st ed fo r a ca ci a gu m (1 ) C oc oa ; m ilk c ho co la te ; s w ee t c ho co la te . (2 ) Sh or te ni ng (3 ) So ft d ri nk s (4 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s (1 ) C ho co la te d ri nk ; (n am in g th e fl av ou r) d ai ry d ri nk ; Fr en ch dr es si ng ; (n am in g th e fl av ou r) m il k; m us ta rd p ic kl es ; re li sh es ; (n am in g th e fla vo ur ) s ki m m ilk ; s al ad d re ss in g (2 ) U ns ta nd ar di ze d fo od s Sa m e fo od s as li st ed fo r c ar ra ge en an (1 ) C ho co la te d ri nk ; (n am in g th e fl av ou r) d ai ry d ri nk ; Fr en ch dr es si ng ; ( na m in g th e fla vo ur ) m ilk ; m us ta rd p ic kl es ; p ro ce ss cr ea m c he es e; re lis he s; (n am in g th e fla vo ur ) s ki m m ilk ; s al ad dr es si ng ; s ki m m ilk p ro ce ss c he es e (2 ) C ot ta ge c he es e; c re am c he es e; c re am c he es e w ith ( na m in g th e ot he r c he es e, fr ui t, ve ge ta bl e or re lis h) ; c re am c ot ta ge c he es e; ic e cr ea m ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix (3 ) S he rb et (4 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve G um a ra bi c H y d ro x y la te d le ci th in H yd ro xy pr op yl c el lu lo se H yd ro xy pr op yl m et hy l ce llu lo se Ir is h m os s ge lo se K ar ay a gu m It e M N um be r G .4 H .1 H .2 H .3 I.. 1 K .1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 150 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 1 % . (2 ) 8 .0 % (e xc ep t t ha t t he to ta l c om bi ne d m on o an d di g ly ce ri de s a nd la ct yl at ed m on o an d di g ly ce rid es sh al l n ot e xc ee d 20 .0 % o f t he sh or te ni ng ). (3 ) 8 .0 % o f t he fa t c on te nt . G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) A to ta l o f 0 .5 % o f e m ul si fy in g ag en ts in a cc or da nc e w it h re le va nt s ta nd ar ds p re sc ri be d fo r th es e pr od uc ts (3 ) A to ta l o f 0 .5 % o f e m ul si fy in g ag en ts . (4 ) 0 .7 5% . (5 ) G oo d m an uf ac tu ri ng p ra ct ic e. (6 ) G oo d m an uf ac tu ri ng p ra ct ic e. (7 ) G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e le ve ls a s pr es cr ib ed fo r c ar ob b ea n gu m . C O l u M N II pe rm itt ed in o r up on (1 ) M ar ga ri ne (2 ) Sh or te ni ng (3 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s (1 )B re ad ; c ho co la te d ri nk ; c re am ; ( na m in g th e fla vo ur ) m ilk ; m us ta rd p ic kl es ; pr oc es s ch ee se ; p ro ce ss c re am c he es e; r el is he s; (n am in g th e fla vo ur ) sk im m ilk ; sk im m ilk p ro ce ss c he es e; s of t d ri nk s (2 )C oc oa ; m ilk c ho co la te ; s w ee t c ho co la te (3 )I ce c re am ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix . (4 ) S he rb et (5 ) M ar ga ri ne (6 ) S ho rt en in g (7 ) U ns ta nd ar di ze d fo od s Sa m e fo od s as li st ed fo r c ar ob b ea n gu m C O l u M N I A dd iti ve L ac ty la te d m on o an d di g ly ce ri de s L ac ty lic e st er s of fa tty a ci ds L ec ith in L oc us t b ea n gu m It e M N um be r L .1 L .2 L .3 L .4 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 151Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 )G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) A t ot al o f 1. 5% o f em ul si fy in g ag en ts i n ac co rd an ce w ith th e re le va nt st an da rd s p re sc rib ed fo r t he se p ro du ct s. (3 ) A to ta l o f 0 .5 % o f e m ul si fy in g ag en ts . (4 ) 0 .7 5% . (5 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on (1 ) A le b ee r; F re nc h dr es si ng ; l ig ht b ee r; p or te r; m al t liq uo r; p ro ce ss c he es e; p ro ce ss c re am c he es e; sa la d dr es si ng ; s ki m m ilk p ro ce ss c he es e; so ft dr in ks ; s to ut (2 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s (1 ) B re ad ; c re am ; m ar ga ri ne ; p ro ce ss c he es e; p ro ce ss c re am ch ee se ; s ki m m ilk p ro ce ss c he es e; fi sh p as te ; s ho rt en in g (2 )C oc oa ; m ilk c ho co la te ; s w ee t c ho co la te (3 )I ce c re am ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix (4 ) S he rb et (5 )U ns ta nd ar di ze d fo od s C O l u M N II I A dd iti ve M et hy lc el lu lo se M et hy l e th yl c el lu lo se M on o gl yc er id es It e M N um be r M .1 M .2 M .3 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 152 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) A to ta l o f 1. 5% o f em ul si fy in g ag en ts in ac co rd an ce w ith t he r el ev an t st an da rd s pr es cr ib ed fo r t he se p ro du ct s. (3 ) A to ta l o f 0 .5 % o f e m ul si fy in g ag en ts . (4 ) 0. 75 % . (5 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0. 5% . (3 ) G oo d m an uf ac tu ri ng p ra ct ic e 0. 1% . C O l u M N II pe rm itt ed in o r up on (1 ) B re ad ; cr ea m ; m ar ga ri ne p ro ce ss ch ee se ; p ro ce ss c re am c he es e; sk im m ilk p ro ce ss c he es e; s of t dr in ks ; sh or te ni ng (2 ) C oc oa ; m il k ch oc ol at e; s w ee t ch oc ol at e (3 ) Ic e cr ea m ; i ce c re am m ix ; i ce m ilk ; ic e m ilk m ix (4 ) Sh er be t (5 ) U ns ta nd ar di ze d fo od s (1 ) P ro ce ss c he es e; p ro ce ss c re am ch ee se ; s ki m m ilk p ro ce ss c he es e. (2 ) C re am c he es e; c re am c he es e w ith (n am in g th e ot he r ch ee se , fr ui t, ve ge ta bl e or re lis h) (3 ) U ns ta nd ar di ze d fo od s D ri ed e gg w hi te s C O l u M N I A dd iti ve M on o an d di g ly ce ri de s O at g um O x bi le e xt ra ct It e M N um be r M .4 O .1 O .2 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 153Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0. 5% . (3 ) 0. 75 % . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0. 5% . (3 ) G oo d m an uf ac tu ri ng p ra ct ic e A t ot al o f 1. 5% o f em ul si fy in g ag en ts i n ac co rd an ce w it h th e re le va nt s ta nd ar ds pr es cr ib ed fo r t he se p ro du ct s. C O l u M N II pe rm itt ed in o r up on (1 ) A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) j am ; ch oc ol at e dr in k; c re am ; (n am in g th e fla vo ur )d ai ry d ri nk ; fig m ar m al ad e; fi g m ar m al ad e w ith p ec tin ; F re nc h dr es si ng ; ( na m in g th e fr ui t) ja m ; ( na m in g th e fr ui t) ja m w ith p ec tin ; ( na m in g th e fr ui t) je lly ; ( na m in g th e fr ui t) je lly w ith p ec tin ; ( na m in g th e ci tr us fr ui t) m ar m al ad e w ith p ec tin ; ( na m in g th e fla vo ur ) m ilk ; m in ce m ea t; m us ta rd p ic kl es ; p in ea pp le m ar m al ad e; pi ne ap pl e m ar m al ad e w ith p ec tin ; re lis he s; s al ad d re ss in g; ( na m in g th e fla vo ur ) s ki m m ilk ; s of t d ri nk s; s ou r c re am (2 ) Ic e cr ea m ; ic e cr ea m m ix ; ic e m ilk ; ic e m ilk m ix ; cr ea m ch ee se ; c re am c he es e w ith ( na m in g th e ot he r ch ee se , f ru it, v eg et ab le or re lis h) (3 ) Sh er be t (4 ) U ns ta nd ar di ze d fo od s (1 ) So ft d ri nk s (2 ) M ar ga ri ne (3 ) U ns ta nd ar di ze d fo od s M ilk c ho co la te ; s w ee t c ho co la te C O l u M N I A dd iti ve Pe ct in P ol yg ly ce ro l es te rs o f fa tt y ac id s P o ly g ly ce ro l es te rs o f in te re st er if ie d ca st or o il fa tty ac id s It e M N um be r P. 1 P. 2 P. 3 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 154 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 0. 1% . If p ol yo xy et hy le ne ( 20 ) so rb it an tr is te ar at e is a ls o us ed , t he to ta l s ha ll no t e xc ee d 0. 1% . (2 ) 0. 1% . (3 ) 0. 05 % . (4 ) 0. 05 % o f t he b ev er ag e. If so rb ita n m on os te ar at e is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 05 % o f th e be ve ra ge . (5 ) 0. 1% . If p ol yo xy et hy le ne ( 20 ) so rb it an m on os te ar at e, p ol yo xy et hy le ne ( 2) s or bi ta n tr is te ar at e or s or bi ta n m on os te ar at e, e it he r si ng ly o r i n co m bi na tio n is a ls o us ed , t ot al sh al l no t e xc ee d 0. 4% . (6 ) 0. 05 % . If p ol yo xy et hy le ne ( 20 ) so rb it an m on os te ar at e, p ol yo xy et hy le ne , ei th er s in gl y or i n co m bi na tio n is a ls o us ed , t he t ot al s ha ll no t e xc ee d 0. 4% . (7 ) 0 .5 % o f th e fi n is h ed c ak e ic in g . If po ly ox ye th yl en e (2 0) s or bi ta n m on os te ar at e, or s or bi ta n m on os te ar at e, e ith er s in gl y or i n co m bi na tio n is a ls o us ed , th e to ta l sh al l no t ex ce ed 0 .5 % o f t he fi ni sh ed c ak e ic in g. (8 ) 10 p .p .m . (9 ) 0. 1% . C O l u M N II pe rm itt ed in o r up on (1 ) Ic e cr ea m ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix ; s he rb et (2 ) U n st an d ar d iz ed fr o ze n de ss er ts (3 ) Pi ck le s an d re lis he s (4 ) So ft d ri nk s (5 ) Im ita tio n dr y cr ea m m ix (6 ) W hi pp ed v eg et ab le o il to pp in g an d sh or te ni ng (7 ) C ak e ic in g; c ak e ic in g m ix (8 ) Sa lt (9 ) W hi pp ed c re am C O l u M N I A dd iti ve Po ly ox ye th yl en e (2 0) s or bi ta n m on oo le at e; po ly so rb at e 80 It e M N um be r P. 4 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 155Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 0. 1% . If p ol yo xy et hy le ne ( 20 ) so rb ita n tr is te ar at e, s or bi ta n m on os te ar at e or p ol yo xy et hy le ne ( 20 ) so rb ita n m on o ol ea te ei th er s in gl y or in c om bi na tio n is a ls o us ed , t he to ta l s ha ll no t ex ce ed 0 .4 % , ex ce pt t ha t in t he c as e of w hi pp ed v eg et ab le oi l to pp in g a co m bi na tio n of p ol ys or ba te 6 0 an d so rb ita n m on os te ar at e m ay b e us ed in e xc es s of 0 .4 % , i f t he a m ou nt o f th e po ly so rb at e 60 d oe s no t e xc ee d 0. 77 % a nd th e am ou nt o f so rb ita n m on os te ar at e do es n ot e xc ee d 0. 27 % o f t he w hi pp ed ve ge ta bl e oi l t op pi ng . (2 ) 0. 5% o n a dr y w ei gh t b as is . I f po ly ox ye th yl en e (2 0) s or bi ta n tr is te ar at e is a ls o us ed , t he to ta l s ha ll no t e xc ee d 0. 5% o n a dr y w ei gh t b as is . (3 ) 0. 5% o n a dr y w ei gh t b as is . I f so rb ita n m on os te ar at e is a ls o us ed , t he to ta l s ha ll no t e xc ee d 0. 7% o n a dr y w ei gh t b as is . (4 ) 0. 5% . I f s or bi ta n m on os te ar at e is a ls o us ed , t he to ta l s ha ll no t ex ce ed 1 .0 % . (5 ) 0. 5% o f th e fin is he d ca ke i ci ng . I f so rb ita n m on os te ar at e or po ly ox ye th yl en e (2 0) s or bi ta n m on oo le at e ei th er s in gl y or in co m bi na tio n is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 5% o f t he fin is he d ca ke ic in g. (6 ) 0. 5% o n a dr y w ei gh t. (7 ) 0. 05 % o f th e be ve ra ge . I f so rb ita n m on os te ar at e is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 05 % o f t he b ev er ag e. (8 ) 0. 1% . (9 ) 0. 3% . (1 0) 0. 25 % . C O l u M N II pe rm itt ed in o r up on (1 ) Im ita tio n dr y cr ea m m ix ; v eg et ab le o il cr ea m in g ag en t; w hi pp ed v eg et ab le o il to pp in g; v eg et ab le o il to pp in g m ix a nd sh or te ni ng (2 ) C ak es 3) C ak es ; c ak e m ix es (4 ) U n st an d ar d iz ed c o n fe ct io n er y co at in gs (5 ) C ak e ic in g; c ak e ic in g m ix (6 ) Pu dd in g; p ip e fil lin g (7 ) So ft d ri nk s (8 ) So ur c re am s ub st itu te (9 ) U ns ta nd ar di ze d dr es si ng s (1 0) Fa t b as e fo rm ul at io n fo r s el f ba st in g of po ul tr y by in je ct io n C O l u M N I A dd iti ve P ol yo xy et hy le ne ( 20 ) so rb it an m on os te ar at e; p ol ys or ba te 60 It e M N um be r P. 5 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 156 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 0. 5% . (2 ) 0. 1% . I f p ol yo xy et hy le ne (2 0) so rb ita n m on oo le at e is al so u se d, th e to ta l s ha ll no t e xc ee d 0. 1% . (3 ) 0. 1% . (4 ) 0. 3% o n a dr y w ei gh t b as is . I f po ly ox ye th yl en e (2 0) so rb ita n m on os te ar at e is a ls o us ed , t he to ta l s ha ll no t ex ce ed 0 .5 % o n a dr y w ei gh t b as is . (5 ) 0. 5% . I f so rb ita n m on os te ar at e is a ls o us ed th e to ta l sh al l n ot e xc ee d 1. 0% . (6 ) 0. 05 % o f th e be ve ra ge . If s or bi ta n m on os te ar at e is al so u se d, t he t ot al s ha ll no t ex ce ed 0 .0 5% o f th e be ve ra ge . (7 ) 0. 4% . I f p ol yo xy et hy le ne (2 0) so rb ita n m on os te ar at e, so rb it an m on os te ar at e or p ol yo xy et hy le ne ( 20 ) so rb ita n m on oo le at e, e ith er s in gl y or in c om bi na tio n is a ls o us ed , t he to ta l s ha ll no t e xc ee d 0. 4% . (1 ) 0. 4% . (2 ) 0. 4% . Sa m e le ve ls a s pr es cr ib ed fo r a lg in . Sa m e le ve ls a s pr es cr ib ed fo r c ar ra ge en an . G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on (1 ) C ho co la te d ri nk ; (n am in g th e fla vo ur ) da ir y dr in k; ( na m in g th e fla vo ur ) m ilk ; ( na m in g th e fla vo ur ) s ki m m ilk (2 ) Ic e cr ea m ; ic e cr ea m m ix ; ic e m ilk ; ic e m ilk m ix ; s he rb et (3 ) U ns ta nd ar di ze d fr oz en d es se rt s … … (4 ) C ak es (5 ) U ns ta nd ar di ze d co nf ec tio ne ry co at in gs (6 ) So ft d ri nk s (7 ) Im ita tio n dr y cr ea m m ix ; v eg et ab le o il cr ea m in g ag en t; w hi pp ed v eg et ab le o il to pp in g; v eg et ab le oi l t op pi ng m ix a nd s ho rt en in g . (1 ) Sh or te ni ng (2 ) U ns ta nd ar di ze d ba ke ry fo od s Sa m e fo od s as li st ed fo r a lg in Sa m e fo od s as li st ed fo r c ar ra ge en an U ns ta nd ar di ze d fo od s Pr oc es s c he es e; p ro ce ss c re am c he es e; sk im il k pr oc es s ch ee se C O l u M N I A dd iti ve P ol yo xy et hy le ne ( 20 ) so rb it an tr is te ar at e Po ly ox ye th yl en e (8 ) s te ar at e Po ta ss iu m a lg in at e Po ta ss iu m c ar ra ge en an Po ta ss iu m c hl or id e Po ta ss iu m c itr at e It e M N um be r P. 6 P. 7 P. 8 P. 9 P. 10 P. 11 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 157Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se Sa m e le ve ls a s pr es cr ib ed fo r f ur ce lle ra n. G oo d m an uf ac tu ri ng p ra ct ic e. (1 )G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0 .5 % . (3 )0 .7 5% . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e le ve ls a s pr es cr ib ed f or h yd ro xy pr op yl m et hy lc el lu lo se . (1 ) 2% . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on Sa m e fo od s as li st ed fo r f ur ce lle ra n Pr oc es s c he es e; p ro ce ss c re am c he es e; sk im m ilk pr oc es s ch ee se (1 ) A le ; b ee r; F re nc h dr es si ng ; l ig ht b ee r; m al t l iq uo r; m us ta rd p ic kl es ; p or te r; p ro ce ss c he es e; p ro ce ss c re am ch ee se ; re lis he s; s al ad d re ss in g; s ki m m ilk p ro ce ss ch ee se ; s of t d ri nk s; s to ut (2 ) C ot ta ge c he es e; c re am c ot ta ge c he es e; ic e cr ea m ; i ce cr ea m m ix ; i ce m ilk ; i ce m ilk m ix ; c re am c he es e; c re am ch ee se w ith ( na m in g th e ot he r ch ee se , f ru it, v eg et ab le or re lis h) (3 ) S he rb et (4 ) U ns ta nd ar di ze d fo od s S am e fo o d s as li st ed fo r h y d ro x y p ro p y l m et hy lc el lu lo se . (1 ) M ar ga ri ne (2 ) U ns ta nd ar di ze d fo od s Pr oc es s c he es e; p ro ce ss c re am c he es e; sk im m ilk p ro ce ss ch ee se C O l u M N II I A dd iti ve Po ta ss iu m fu rc el le ra n Po ta ss iu m p ho sp ha te , d ib as ic Pr op yl en e gl yc ol a lg in at e P ro p y le n e g ly co l et h er o f m et hy lc el lu lo se Pr op yl en e gl yc ol m on of at ty a ci d es te rs So di um a ci d py ro ph os ph at e It e M N um be r P. 12 P. 13 P. 14 P. 15 P. 16 S. 1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 158 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se ( 1) S am e le ve ls a s pr es cr ib ed fo r a lg in . ( 2) 1 5 p. p. m . G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0. 5% . (3 ) 0. 75 % . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e le ve ls a s pr es cr ib ed fo r ca rr ag ee na n. S am e le ve ls a s pr es cr ib ed f or s od iu m ca rb ox ym et hy l c el lu lo se . C O l u M N II pe rm itt ed in o r up on (1 )S am e fo od s as li st ed fo r a lg in (2 ) C oa rs e cr ys ta l s al t Pr oc es s ch ee se ; pr oc es s cr ea m c he es e; s ki m m ilk p ro ce ss c he es e (1 )C ho co la te d rin k; c re am (n am in g th e fla vo ur ) da ir y dr in k; F re nc h dr es si ng ; (n am in g th e fla vo ur ) m ilk ; m us ta rd p ic kl es ; p ro ce ss c he es e; pr oc es s c re am c he es e; re lis he s; sa la d dr es si ng ; (n am in g th e fla vo ur ) sk im m ilk ; sk im m ilk pr oc es s ch ee se ; s ho rt en in g; s of t d ri nk s (2 ) C ot ta ge c he es e; c re am c ot ta ge ch ee se ; ic e cr ea m ; ic e cr ea m m ix ; ic e m ilk ; ic e m ilk m ix . (3 ) Sh er be t (4 ) U ns ta nd ar di ze d fo od s Sa m e fo od s as li st ed fo r c ar ra ge en an . S am e fo od s as li st ed fo r c ar ra ge en an . S am e fo o d s as l is te d f o r so d iu m ca rb ox ym et hy l c el lu lo se . C O l u M N A dd iti ve So di um a lg in at e So di um a lu m in iu m p ho sp ha te S od iu m c ar bo xy m et hy l c el lu lo se So di um c ar ra ge en an So di um c el lu lo se g ly co la te It e M N um be r S. 2 S. 3 S. 4 S. 5 S. 6 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 159Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 )G oo d m an uf ac tu ri ng p ra ct ic e. (2 )0 .1 % o f t ot al s ta bi liz er in fi ni sh ed p ro du ct . (3 )0 .5 % . (4 )0 .7 5% . (5 )3 00 p .p .m . Sa m e le ve ls a s pr es cr ib ed fo r f ur ce lle ra n. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0. 5% . (3 ) 0. 75 % . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on (1 )P ro ce ss c he es e; p ro ce ss c re am c he es e; s ki m m ilk pr oc es s ch ee se . (2 )E va po ra te d m ilk (3 )I ce c re am ; i ce c re am m ix , i ce m ilk ; i ce m ilk m ix . (4 )S he rb et (5 )S of t d ri nk s Sa m e fo od s as li st ed fo r f ur ce lle ra n … … Pr oc es s c he es e; p ro ce ss c re am c he es e; sk im m ilk p ro ce ss ch ee se (1 )M us ta rd p ic kl es ; pr oc es s ch ee se ; pr oc es s cr ea m ch ee se ; r el is he s; s ki m m ilk p ro ce ss c he es e; s of t d ri nk s (2 )I ce c re am ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix (3 )S he rb et (4 )U ns ta nd ar di ze d fo od s C O l u M N II I A dd iti ve So di um c itr at e So di um fu rc el le ra n So di um g lu co na te So di um h ex am et ap ho sp ha te It e M N um be r S. 7 S. 8 S. 9 S. 10 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 160 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 0. 1% . (2 ) 0. 01 25 % . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0. 5% . (3 ) 0. 1% o f t ot al s ta bi liz er in fin is he d pr od uc t. (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e (2 ) G oo d m an uf ac tu ri ng p ra ct ic e (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. ( 2) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on (1 ) E gg w hi te s ol id s (2 ) Fr oz en e gg w hi te s; li qu id e gg w hi te s. (1 ) C ho co la te d ri nk ; ( na m in g th e fla vo ur ) d ai ry dr in k; ( na m in g th e fl av ou r) m il k; m us ta rd p ic kl es ; pr oc es s c he es e; p ro ce ss c re am c he es e; re lis he s; (n am in g th e fla vo ur ) s ki m m ilk ; s ki m m ilk p ro ce ss c he es e (2 ) C ot ta ge c he es e; c re am c ot ta ge c he es e (3 ) E va po ra te d m ilk (4 ) U ns ta nd ar di ze d fo od s. (1 ) Pr oc es s ch ee se ; p ro ce ss c re am c he es e; s ki m m ilk p ro ce ss c he es e (2 ) U ns ta nd ar di ze d fo od s (1 ) Pr oc es s ch ee se ; pr oc es s cr ea m c he es e; s ki m m ilk pr oc es s ch ee se (2 ) U ns ta nd ar di ze d fo od s C O l u M N II I A dd iti ve So di um la ur yl s ul ph at e So di um p ho sp ha te , d ib as ic So di um p ho sp ha te , m on ob as ic So di um p ho sp ha te , t ri ba si c It e M N um be r S. 11 S. 12 S. 13 S. 14 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 161Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 )G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. 0. 1% . 1% . (1 )0 .4 % . If p ol yo xy et hy le ne ( 20 ) so rb it an t ri st ea ra te , po ly so rb at e 60 o r p ol yo xy et hy le ne (2 0) s or bi ta n m on oo le at e, ei th er s in gl y or co m bi na tio n is a ls o us ed , t he to ta l s ha ll no t ex ce ed 0 .4 % , ex ce pt t ha t in t he c as e of w hi pp ed v eg et ab le oi l to pp in g a co m bi na ti on o f so rb it an m on os te ar at e an d po ly so rb at e 60 m ay b e us ed in e xc es s o f 0 .4 % , i f t he a m ou nt o f so rb ita n m on os te ar at e do es n ot e xc ee d 0. 27 % a nd th e am ou nt of p ol ys or ba te 6 0 do es n ot e xc ee d 0. 77 % o f t he w ei gh t o f t he w hi pp ed v eg et ab le o il to pp in g. C O l u M N II pe rm itt ed in o r up on (1 ) Pr oc es s ch ee se ; pr oc es s cr ea m c he es e; s ki m m ilk pr oc es s ch ee se (2 )U ns ta nd ar di ze d fo od s (1 ) Pr oc es s ch ee se ; pr oc es s cr ea m c he es e; s ki m m ilk pr oc es s ch ee se (2 ) U ns ta nd ar di ze d fo od s Pr oc es s c he es e; p ro ce ss c re am c he es e; sk im m ilk p ro ce ss ch ee se D ri ed e gg w hi te s M ar ga ri ne (1 )I m it at io n dr y cr ea m m ix ; m ar ga ri ne ; sh or te ni ng ; ve ge ta bl e oi l cr ea m in g ag en t; w hi pp ed v eg et ab le o il to pp in g; v eg et ab le o il to pp in g m ix C O l u M N I A dd iti ve So di um p ot as si um ta rt ra te So di um p yr op ho sp ha te , te tr a ba si c So di um ta rt ra te So di um ta ur oc ho la te So rb ita n m on op al m ita te So rb ita n m on os te ar at e It e M N um be r S. 15 S. 16 (S .1 7 S. 18 S. 19 S. 20 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 162 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (2 )0 .6 % o n a dr y w ei gh t b as is . I f po ly et hy le ne ( 20 ) so rb ita n m on os te ar at e is a ls o us ed , t he to ta l s ha ll no t e xc ee d 0. 7% o n dr y w ei gh t b as is . (3 )1 .0 % . I f p ol yo xy et hy le ne (2 0) s or bi ta n m on os te ar at e is a ls o us ed , t he to ta l s ha ll no t e xc ee d 1. 0% . I f p ol yo xy et hy le ne (2 0) s or bi ta n tr is te ar at e is a ls o us ed , t he to ta l sh al l n ot e xc ee d 1. 0% . (4 )0 .5 % o f t he fi ni sh ed c ak e ic in g. If p ol yo xy et hy le ne (2 0) s or bi ta n m on oo le at e or po ly ox ye th yl en e (2 0) s or bi ta n m on os te ar at e, e ith er s in gl y or in c om bi na tio n is a ls o us ed , t he to ta l s ha ll no t e xc ee d 0. 5% o f t he fi ni sh ed c ak e ic in g. (5 )0 .0 5% o f th e be ve ra ge . If p ol yo xy et hy le ne ( 20 ) so rb ita n m on oo le at e is a ls o us ed , th e to ta l sh al l no t ex ce ed 0 .0 5% o f th e be ve ra ge . If p ol yo xy et hy le ne ( 20 ) so rb ita n m on os te ar at e is a ls o us ed , t he to ta l s ha ll no t e xc ee d 0. 05 % o f t he b ev er ag e. If p ol yo xy et hy le ne ( 20 ) so rb ita n tr is te ar at e is a ls o us ed , t he to ta l s ha ll no t e xc ee d 0. 05 % o f t he b ev er ag e. C O l u M N II pe rm itt ed in o r up on (2 ) C ak e; c ak e m ix (3 )U ns ta nd ar di ze d co nf ec tio ne ry co at in gs (4 )C ak e ic in g, c ak e ic in g m ix (5 ) B ev er ag e ba se o r m ix C O l u M N I A dd iti ve It e M N um be r [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 163Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e Iv (C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S e M u l SI Fy IN G , G e l l IN G , S ta B Il Iz IN G a N d t h IC k e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. 1% . 1% . 0. 1% . 20 0 p. p. m . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0 .5 % . (3 ) 0 .7 5% . (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. 0. 25 % . G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on Sh or te ni ng M ar ga ri ne M ar ga ri ne D ri ed e gg w hi te H on ey w in e; w in e (1 ) F re nc h dr es si ng ; m us ta rd p ic kl es ; p ro ce ss c he es e; p ro ce ss cr ea m c he es e; s al ad d re ss in g; r el is he s; s ki m m ilk p ro ce ss ch ee se ; s of t d ri nk s (2 ) C ot ta ge c he es e; c re am c he es e w ith ( na m in g th e ot he r ch ee se , f ru it, v eg et ab le o r re lis h) ; c re am c ot ta ge c he es e; ic e cr ea m ; i ce c re am m ix ; i ce m ilk ; i ce m ilk m ix (3 ) S he rb et (4 ) U ns ta nd ar di ze d fo od s E gg w hi te s U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve St ea ry l m on og ly ce ri dy l c itr at e So rb ita n tr is te ar at e S uc ro se e st er s of f at ty a ci ds (i nc lu di ng s uc ro gl yc er id es ) Ta ur oc ho lic a ci d Ta nn ic a ci d Tr ag ac an th g um Tr ie th yl c itr at e X an th an g um It e M N um be r S. 21 S. 22 S. 23 T. 1 T. 2 T. 3 T. 4 X .1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 164 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e v FO O d a d d It Iv e S t h a t M a y B e u Se d a S FO O d e N z y M e S C O l u M N II I M ax im um L ev el o f U se (1 )G oo d m an uf ac tu ri ng p ra ct ic e. (2 )G oo d m an uf ac tu ri ng p ra ct ic e. (1 )( a) G oo d m an uf ac tu ri ng p ra ct ic e. (b )G oo d m an uf ac tu ri ng p ra ct ic e. (c ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) ( a) G oo d m an uf ac tu ri ng p ra ct ic e. (b )G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) ( a) G oo d m an uf ac tu ri ng p ra ct ic e. (b )G oo d m an uf ac tu ri ng p ra ct ic e. 20 p .p .m . G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on (1 ) A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut (2 ) F ro ze n m ea t c ut s; m ea t t en de riz er s; p um pi ng p ic kl e em pl oy ed in th e cu ri ng o f b ee f c ut s; s ug ar w af er s; w af fle s; p an ca ke s (1 ) ( a) A le , b ee r, lig ht b ee r, br ea d; m al t l iq uo r; p or te r; s to ut (b ) P ro du ct io n of d ex tr os e; h ig h co nv er si on s yr up fr om s ta rc h (c ) U ns ta nd ar di ze d ba ke ry fo od s (2 )( a) A le ; b ee r; lig ht b ee r; po rte r; st ou t; m al t l iq uo r; br ea d; fl ou r; w ho le w he at fl ou r (b ) H ig h co nv er si on s yr up s fr om s ta rc h; c ho co la te s yr up s (3 ) ( a) A le ; b ee r; li gh t b ee r; p or te r; m al t l iq uo r; s to ut (b ) C oo ke d ce re al s; c ho co la te s yr up s; h ig h co nv er si on s yr up s fr om s ta rc h C he dd ar , c ol by , g ra nu la r, Sw is s, a nd w as he d cu rd c he es e L iq ui d co ff ee c on ce nt ra te (1 )A le ; b ee r; li gh t b ee r; p or te r; s to ut (2 )F ro ze n m ea t c ut s; m ea t t en de ri ze rs E gg w hi te s; s of t d ri nk s C O l u M N I A dd iti ve B ro m el ai n C ar bo hy dr as e; ( 1) f ro m A sp er gi llu s ni ge r g ro up (2 ) fr om A sp er gi llu s fla vu s or yz ae gr ou p (3 )f ro m B ac ill us s ub til is g ro up C at al as e fr om A sp er gi llu s C el lu la se f ro m A sp er gi ll us n ig er gr ou p Fi ci n G lu co se o xi da se c at al as e It e M N um be r B .1 C .1 C .2 C .3 F. 1 G .1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 165Rev. 2009] Se C O N d S C h e d u l e — C O N t d ) t a B l e v ( C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S FO O d e N z y M e S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) ( a) G oo d m an uf ac tu ri ng p ra ct ic e. (b ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) ( a) G oo d m an uf ac tu ri ng p ra ct ic e. (b ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) ( a) G oo d m an uf ac tu ri ng p ra ct ic e. (b )G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on (1 ) C on fe ct io ne ry (2 ) U ns ta nd ar di ze d ba ke ry fo od s C oo ke d ce re al s; d ri ed e gg w hi te s; s ug ar sy ru ps (1 ) A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut (2 ) M al t be ve ra ge s; m ea t cu ts ; m ea t te nd er is er s; pu m pi ng p ic kl e em pl oy ed in th e cu ri ng o f b ee f c ut s. W in e (1 ) C he es e; c ot ta ge c he es e (2 ) I ns ta nt c er ea ls (3 ) A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut (4 )D ef at te d so ya fl ou r (1 ) ( a) B re ad ( b) U ns ta nd ar di ze d ba ke ry fo od s (2 ) ( a) A le b ee r; b ee r; fr oz en m ea t c ut s; li gh t b ee r; m al t l iq uo r; m ea t t en de ri ze rs ; p or te r; s to ut (b ) U ns ta nd ar di ze d ba ke ry fo od s (3 ) ( a) A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut (b ) U ns ta nd ar di ze d ba ke ry fo od s C O l u M N I A dd iti ve In ve rt as e Pa nc re at in Pa pa in Pe ct in as e Pe ps in Pr ot ea se : (1 )f ro m A sp er gi llu s ni ge r gr ou p (2 )f ro m A sp er gi llu s fla vu s or yz ae g ro up (3 )f ro m B ac il lu s su bt il is gr ou p It e M N um be r I.1 P. 1 P. 2 P. 3 P. 4 P. 5 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 166 [Rev. 2009 Se C O N d S C h e d u l e — C O N t d ) t a B l e v ( C O N t d ) FO O d a d d It Iv e S t h a t M a y B e u Se d a S FO O d e N z y M e S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. t a B l e v I FO O d S a d d It Iv e S t h a t M a y B e u Se d a S FI r M IN G a G e N t S (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0. 02 6% c al cu la te d as c al ci um . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0. 02 6% c al cu la te d as c al ci um . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on (1 ) C he es e; c ot ta ge c he es e (2 ) U ns ta nd ar di ze d fo od s (1 ) C an ne d cr ab m ea t; lo bs te r; s al m on ; sh ri m p an d tu na ; pi ck le s an d re lis he s (2 ) U ns ta nd ar di ze d fo od s (1 ) P ic kl es a nd re lis he s (2 ) U ns ta nd ar di ze d fo od s (1 ) T om at oe s; c an ne d ap pl es ; c an ne d ve ge ta bl es ; f ro ze n ap pl es (2 ) C he es e; c ot ta ge c he es e (1 ) T om at oe s; c an ne d ap pl es ; c an ne d ve ge ta bl es ; f ro ze n ap pl es ; f ro ze n sl ic ed a pp le s (2 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve R en ne t A lu m in iu m s ul ph at e A m m on iu m a lu m in iu m s ul ph at e. C al ci um c hl or id e C al ci um c itr at e C al ci um g lu co na te C al ci um p ho sp ha te , d ib as ic It e M N um be r R .1 A .1 A .2 C .1 C .2 C .3 C .4 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 167Rev. 2009] S e C O N d S C e d u l e — C O N t d ) t a B l e v I FO O d S a d d It Iv e S t h a t M a y B e u Se d a S FI r M IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 0. 02 6% c al cu la te d as c al ci um . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. 0. 02 6% c al cu la te d as c al ci um . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II pe rm itt ed in o r up on (1 ) T om at oe s; c an ne d ap pl es ; c an ne d ve ge ta bl es ; f ro ze n ap pl es (2 ) U ns ta nd ar di ze d fo od s To m at oe s; c an ne d ap pl es ; ca nn ed v eg et ab le s; f ro ze n ap pl es . (1 )P ic kl es a nd re lis he s (2 )U ns ta nd ar di ze d fo od s (1 )P ic kl es a nd re lis he s (2 )U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve C al ci um p ho sp ha te , m on ob as ic C al ci um s ul ph at e Po ta ss iu m a lu m in iu m s ul ph at e So di um a lu m in iu m s ul ph at e It e M N um be r C .5 C .6 P. 1 S. 1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 168 [Rev. 2009 S e C O N d S C e d u l e — C O N t d ) t a B l e v II FO O d S a d d It Iv e S t h a t M a y B e u Se d a S G l a z IN G a N d p O l IS h IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 0. 4% . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. 0. 4% . 0. 4% . 0. 4% . 0. 4% . 0. 4% . 0. 4% . 0. 15 % . 0. 15 % . 0. 4% . 0. 4% . 1. 0% . C O l u M N II pe rm itt ed in o r up on (1 ) C on fe ct io ne ry (2 ) Fr oz en fi sh . C on fe ct io ne ry C on fe ct io ne ry C on fe ct io ne ry C on fe ct io ne ry C on fe ct io ne ry C on fe ct io ne ry C on fe ct io ne ry C on fe ct io ne ry C ak e de co ra tio ns c on fe ct io ne ry C on fe ct io ne ry C on fe ct io ne ry C O l u M N I A dd iti ve A ce ty la te d m on og ly ce ri de s B ee sw ax C ar na ub a w ax C an de lil la w ax G um A ra bi c G um b en zo in M ag ne si um s ili ca te M in er al o il Pe tr ol at um Sh el la c Sp er m ac et i w ax Z ei n It e M N um be r a .1 B .1 C .1 C .2 G .1 G .2 M .1 M .2 P. 1 S. 1 S. 2 Z .1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 169Rev. 2009] S e C O N d S C e d u l e — C O N t d ) t a B l e v II I M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. 5 p. p. m . 0. 4% . 20 0 p. p. m . in t he f in is he d pr od uc t. 20 0 p. p. m . c al cu la te d as c af fe in e, in th e fin is he d pr od uc t. (1 )9 00 p .p .m . (2 )1 50 p .p .m . (3 )G oo d m an uf ac tu ri ng p ra ct ic e. (4 )G oo d m an uf ac tu ri ng p ra ct ic e. (5 )G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II I P ur po se o f u se C oa tin g re le as e ag en t A nt if oa m in g ag en t A nt is tic ki ng a ge nt To c ha ra ct er is e th e pr od uc t To c ha ra ct er is e th e pr od uc t (1 )C ar ri er o f b en zo yl p er ox id e (2 )C ar ri er o f p ot as si um b ro m at e (3 )C re am in g an d fix in g ag en t (4 )F ill er (5 )C ar ri er a nd d us tin g ag en t C O l u M N II pe rm itt ed in o r up on U ns ta nd ar di ze d fo od s W in e U ns ta nd ar di ze d fo od s C ol a ty pe s of t d ri nk s C ol a ty pe s of t d ri nk s (1 ) F lo ur , w ho le w he at fl ou r.. . (2 ) F lo ur , w ho le w he at fl ou r.. . (3 ) C on fe ct io ne ry (4 )C he w in g gu m (5 )U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve A ce ty la te d m on og ly ce ri de s B ea d oi l B ee sw ax C af fe in e C af fe in e ci tr at e C al ci um c ar bo na te It e M N um be r A .1 B .1 B .2 C .1 C .2 C .3 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 170 [Rev. 2009 S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f U se (1 ) 9 00 p .p .m . (2 ) 1 50 p .p .m . . 90 0 p. p. m . G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0. 05 % . (2 ) 0. 5% . (3 ) 0. 3% . (4 ) 0. 5% . (1 ) 9 00 p .p .m . (2 )G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G o o d m an u fa ct u ri n g pr ac tic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic C O l u M N II I P ur po se o f u se (1 ) C ar ri er o f b en zo yl P er ox id e (2 )C ar ri er o f p ot as si um b ro m at e C ar ri er o r b en zo yl p er ox id e C ar ri er R el ea se a ge nt (1 ) W hi pp in g ag en t (2 ) W hi pp in g ag en t (3 ) W hi pp in g ag en t (4 ) C on di tio ni ng a ge nt (1 )C ar ri er o f b en zo yl p er ox id e (2 )N eu tr al fi lle r (1 )C ar bo na tio n (2 )C ar bo na ti on a nd p re ss ur e di sp en si ng C O l u M N II pe rm itt ed in o r up on (1 ) F lo u r; w h o le w h ea t flo ur ... (2 )F lo u r; w h o le w h ea t flo ur ... Fl ou r, w ho le w he at fl ou r O il so lu bl e an na tto C on fe ct io ne ry (1 ) L iq ui d an d fr oz en e gg w hi te s (2 ) D ri ed e gg w hi te s (3 ) V eg et ab le fa t t op pi ng s (4 ) D eh yd ra te d po ta to es (1 )F lo ur ; w ho le w he at fl ou r (2 )B ak in g po w de r (1 ) A le ; be er ; ca rb on at e (n am in g th e fr ui t) j ui ce ; li gh t be er ; m al t li qu or ; po rt er ; s of t d ri nk s; s to ut ; w in e (2 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve C al ci um p ho sp ha te d ib as ic C al ci um p ho sp ha te , t ri ba si c. C al ci um s ili ca te C al ci um s te ar at e C al ci um s te ar oy l 2 la ct yl at e C al ci um s ul ph at e C ar bo n di ox id e It e M N um be r C .4 C .5 C .6 C .7 C .8 C .9 C .1 0 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 171Rev. 2009] S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 1 .5 % . (2 ) 0 .5 % . (3 )G oo d m an uf ac tu ri ng p ra ct ic e. (4 ) 1 .5 % . (5 ) 0 .5 % . 50 p .p .m . G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II I P ur po se o f u se R el ea se a ge nt (1 ) B od yi ng a nd te xt ur is in g ag en t (2 ) B od yi ng a nd te xt ur is in g ag en t (3 ) F ill er . (4 ) B od yi ng a nd te xt ur is in g ag en t (5 ) B od yi ng a nd te xt ur is in g ag en t A nt i sp ro ut in g ag en t Pr es su re d is pe ns in g an d ae ra ti ng ag en t C O l u M N II pe rm itt ed in o r up on C on fe ct io ne ry (1 ) I ce m ilk (2 ) S he rb et (3 ) C ar bo hy dr at e or c al or ie r ed uc ed di et et ic fo od s (4 ) W hi pp ed v eg et ab le o il to pp in g (5 ) U ns ta nd ar di ze d fr oz en d es se rt s Po ta to es U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve C as to r o il C el lu lo se , m ic ro cr ys ta lli ne . C hl or o I. P. C . [I so pr op yl N ( 3 ch lo ro ph en yl ) ca rb am at e (9 9% pu re )] C hl or op en ta flu or oe th an e. It e M N um be r C .1 1 C .1 2 C .1 3 C .1 4 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 172 [Rev. 2009 S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f U se 2 p. p. m . in t he h ar ve st ed b ea n sp ro ut . (1 )G oo d m an uf ac tu ri ng pr ac tic e. (2 )G oo d m an uf ac tu ri ng pr ac tic e. (1 ) 1 0 p .p .m . o f d im et h y l po ly si lo xa ne (2 )1 0p .p .m . o f d im et hy lp ol ys ilo xa ne . 10 p .p .m . i n th e fin is he d dr in k G oo d m an uf ac tu ri ng p ra ct ic e. (R es id ue s of e th yl en e ch lo ro ph y dr in n ot to e xc ee d 1, 50 0 p. p. m .). C O l u M N II I P ur po se o f u se Sp ro ut a ct iv at or (1 ) A nt ic oa gu la nt (2 ) C ul tu re n ut ri en t (1 )A nt if oa m in g ag en t (2 )A nt if oa m in g ag en t W et tin g ag en t Fu m ig at io n C O l u M N II pe rm itt ed in o r up on M un g be an s (1 ) B ee f b lo od (2 ) U ns ta nd ar di ze d fo od s (1 ) A pp le (o r r hu ba rb ) a nd (n am in g th e fr ui t) ja m ; f at s a nd o ils ; fi g m ar m al ad e; fig m ar m al ad e w ith p ec tin ; (n am in g th e fr ui t) j am ; (n am in g th e fr ui t) j am w ith p ec tin ; (n am in g th e fr ui t) j el ly ; (n am in g th e fr ui t) j el ly w ith p ec tin ; (n am in g th e ci tr us f ru it) m ar m al ad e; (n am in g th e ci tr us f ru it) m ar m al ad e w it h pe ct in ; pi ne ap pl e m ar m al ad e; pi ne ap pl e m ar m al ad e w it h pe ct in ; sh or te ni ng ; sk im m il k po w de r so ft dr in ks ; w in e. . (2 ) U ns ta nd ar di ze d fo od s W et tin g ag en t Fu m ig at io n C O l u M N I A dd iti ve 4 ch lo ro ph en ox y ac et ic a ci d C itr ic a ci d D im e th y lp o ly s il o x a n e fo rm ul at io ns D io ct yl s od iu m s ul fo su cc in at e. E th yl en e ox id e It e M N um be r C .1 5 C .1 6 D .1 D .2 E .1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 173Rev. 2009] S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 1 5, 00 0 ra ds . (2 ) 7 5, 00 0 ra ds . 0. 5 p. p. m . i n fin is he d be ve ra ge . (1 ) 0 .5 % . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (4 ) G oo d m an uf ac tu ri ng p ra ct ic e 2. 2% . G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II I P ur po se o f u se C ol ou r r et en tio n. (1 ) A nt is pr ou tin g ag en t (2 ) F or d is in fe st at io ns Sp ro ut a ct iv at or ( 1) T o ac ce le ra te c ol ou r fi xi ng ( 2) T o as si st in c ur in g ( 1) H um ec ta nt ( 2) G la ze fo r p re se rv ed m ea ts ( 3) H um ec ta nt p la st ic is er ( 4) H um ec ta nt So lv en t To e xt ra ct m oi st ur e, f at a nd o th er so lu bl e co m po ne nt s fr om fi sh C O l u M N II pe rm itt ed in o r up on R ip e ol iv es (1 ) P ot at oe s; o ni on s (2 ) W he at ; fl ou r; w ho le w he at fl ou r. A le ; b ee r; lig ht b ee r; m al t l iq uo r; po rte r; st ou t. (1 ) C oo ke d sa us ag e; m ea tlo af . (2 ) D ry s au sa ge (1 ) M ea t cu ri ng c om po un ds ; sa us ag e ca si ng s (2 ) P re se rv ed m ea ts (3 ) U ns ta nd ar di ze d fo od s (4 ) S of t d ri nk s H op e xt ra ct fo r u se in m al t l iq uo rs Fi sh p ro te in C O l u M N I A dd iti ve Fe rr ou s gl uc on at e G am m a ra di at io n fr om c ob al t 60 so ur ce s G ib be re lli c ac id G lu co no d el ta la ct on e G ly ce ro l H ex an e Is op ro py l a lc oh ol It e M N um be r F. 1 G .1 G .2 G .3 G .4 H .1 I.1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 174 [Rev. 2009 S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 9 00 p .p .m . (2 ) 1 50 p .p .m . (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 1 5 p. p. m . (2 ) 3 0 p. p. m . (3 ) 5 0 p. p. m (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II I P ur po se o f u se Pl as tic iz in g ag en t Pl as tic iz in g ag en t D us tin g ag en t (1 ) C ar ri er o f b en zo yl p er ox id e (2 ) C ar ri er o f p ot as si um b ro m at ed (3 ) R el ea se a ge nt (1 ) R el ea se a ge nt (2 ) D us tin g ag en t (3 ) C oa tin g R el ea se a ge nt (1 ) A nt i sp ro ut in g ag en t (2 ) A nt i sp ro ut in g ag en t (3 ) A nt i sp ro ut in g ag en t (1 ) T o m od if y te xt ur e (2 ) R el ea se a ge nt C O l u M N II pe rm itt ed in o r up on U ns ta nd ar di ze d fo od s C he w in g gu m C he w in g gu m (1 ) F lo ur ; w ho le w he at fl ou r.. . (2 )F lo ur ; w ho le w he at fl ou r.. . (3 ) C on fe ct io ne ry (1 ) C on fe ct io ne ry (2 ) C he w in g gu m (3 ) R ic e C on fe ct io ne ry (1 ) O ni on s (2 ) B ee ts ; c ar ro ts ; r ut ab ag as (3 ) P ot at oe s (1 ) D ie te tic fo od s (2 ) C on fe ct io ne ry C O l u M N I A dd iti ve L ac ty lic e st er s of fa tty a ci ds L an ol in M ag ne si um a lu m in iu m s ili ca te M ag ne si um c ar bo na te M ag ne si um s ili ca te M ag ne si um s te ar at e M al ei c hy dr az id e (M H ) (1 ,2 di hy dr o py ri da zi ne 3 , 6 d io ne ) M an ni to l It e M N um be r L .1 L .2 M .1 M .2 M .3 M .4 M .5 M .6 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 175Rev. 2009] S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f 9 p. p. m . G oo d m an uf ac tu ri ng p ra ct ic e. 2. 2% . 2. 2% . Sa m e le ve ls a s pr es cr ib ed f or ce llu lo se m ic ro cr ys ta lli ne . (1 ) 0. 3% . (2 ) 0. 3% . G o o d m a n u fa c tu ri n g pr ac tic e. (1 ) G oo d m an uf ac tu ri ng pr ac tic e. (2 ) G oo d m an uf ac tu ri ng pr ac tic e. C O l u M N II I P ur po se o f u se A nt i sp ro ut in g ag en t A er at in g ag en t So lv en t So lv en t Fi lle r (1 ) R el ea se a ge nt (2 ) C oa tin g Pl as tic iz er (1 ) A nt if oa m in g ag en t (2 ) A n ti fo am in g ag en t; hu m ec ta nt ; r el ea se a ge nt C O l u M N II pe rm itt ed in o r up on Po ta to es U ns ta nd ar di ze d fo od s H op e xt ra ct fo r u se in m al t l iq uo rs H op e xt ra ct Sa m e fo od s as li st ed fo r c el lu lo se m ic ro cr ys ta lli ne (1 ) B ak er y pr od uc ts ; c on fe ct io ne ry ; s ee de d ra is in g (2 )F re sh fr ui ts a nd v eg et ab le s U ns ta nd ar di ze d ba ke ry fo od s (1 )A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) j am ; fa ts a nd o ils ; fi g m ar m al ad e; f ig m ar m al ad e w ith pe ct in ; (n am in g th e fr ui t) j am ; (n am in g th e fr ui t) ja m w ith p ec tin ; (n am in g th e fr ui t) j el ly ; (n am in g th e fr ui t) j el ly w ith p ec tin ; (n am in g th e ci tr us f ru it) m ar m al ad e; (n am in g th e ci tr us fr ui t) m ar m al ad e w ith pe ct in ; pi ne ap pl e m ar m al ad e; p in ea pp le m ar m al ad e w ith p ec tin ; s of t d ri nk s (2 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve M et hy l e st er o f a na ph th al en e ac et ic a ci d M et hy l e th yl c el lu lo se M et hy le ne c hl or id e M et ha no l M ic ro cr ys ta lli ne c el lu lo se M in er al o il M on oa ce tin M on o an d di g ly ce ri de s It e M N um be r M .7 M .8 M .9 M .1 0 M .1 1 M .1 2 M .1 3 M .1 4 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 176 [Rev. 2009 S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f U se (1 )G o o d m an u fa ct u ri n g pr ac tic e. (2 )G o o d m an u fa ct u ri n g pr ac tic e. G oo d m an uf ac tu ri ng p ra ct ic e. G o o d m a n u fa c tu ri n g pr ac tic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. 0. 12 5% . G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0 .3 % . (2 ) G oo d m an uf ac tu ri ng pr ac tic e. C O l u M N II I P ur po se o f u se (1 )S ol ve nt (2 )A n ti fo a m in g a g e n t; hu m ec ta nt ; r el ea se a ge nt Pr es su re d is pe ns in g ag en t Pr es su re d is pe ns in g ag en t A nt i sp ro ut in g ag en t Pr es su re d is pe ns in g an d ae ra tin g ag en t To in hi bi t c ry st al fo rm at io n To c on tr ol b ac te ri op ha ge s (1 ) C oa tin g (2 )C oa tin g C O l u M N II pe rm itt ed in o r up on (1 ) O il so lu bl e an na tto (2 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s Po ta to es U ns ta nd ar di ze d fo od s C ot to n se ed o il; p ea nu t o il; s oy a be an o il A ci d pr od uc in g ba ct er ia l c ul tu re s (1 ) Fr es h fr ui t a nd v eg et ab le s (2 ) C he es e an d tu rn ip s C O l u M N I A dd iti ve M on og ly ce ri de s N itr og en N itr ou s ox id e N on yl a lc oh ol O ct afl uo ro c yc lo bu ta ne O xy st ea ri n Pa nc re as e xt ra ct Pa ra ffi n w ax It e M N um be r M .1 5 N .1 N .2 N .3 O .1 O .2 P. 1 P. 2 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 177Rev. 2009] S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M a xi m u m L ev el o f U se 0. 3% . 10 0 p. p. m . 2 p. p. m . in t he f in is he d pr od uc t. 90 0 p. p. m . G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G o o d m an u fa ct u ri n g pr ac tic e. (2 ) G o o d m an u fa ct u ri n g pr ac tic e. (3 ) G o o d m an u fa ct u ri n g pr ac tic e. C O l u M N II I P ur po se o f u se C oa tin g D en si ty a dj us tin g ag en t C la ri fy in g ag en t C ar ri er o r b en zo yl p er ox id e Pl as tic is in g ag en t Pr es su re d is pe ns in g an d ae ra tin g ag en ts ( 1) S ol ve nt (2 ) So lv en t (3 ) H um ec ta nt C O l u M N II pe rm itt ed in o r up on Fr es h fr ui t a nd v eg et ab le s So ft d ri nk s A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut ; w in e Fl ou r; w ho le w he at fl ou r C he w in g gu m U ns ta nd ar di ze d fo od s (1 ) O il so lu bl e an na tto (2 ) So ft d ri nk s (3 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve Pe tr ol at um Po ly gl yc er ol e st er o f w oo d re si n (e st er g um ) Po ly vi ny l py rr ol id en e P o ta ss iu m al u m in iu m su lp ha te Po ta ss iu m s te ar at e Pr op an e Pr op yl en e gl yc ol It e M N um be r P. 3 P. 4 P. 5 P. 6 P. 7 P. 8 P. 9 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 178 [Rev. 2009 S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. G o o d m an u fa ct u ri n g pr ac tic e. 90 0 p. p. m . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. 1 5 % o f th e co m b in at io n o f so di um c ar bo na te a nd s od iu m he xa m et ap ho sp ha te . 0. 2% . 1 3 p .p .m . ca lc u la te d as a n h y d ro u s so d iu m fe rr oc ya ni de . C O l u M N II I P ur po se o f u se Fo am in g ag en t Fo am in g ag en t C ar ri er o f b en zo y l pe ro xi de (1 )A er at in g ag en t (2 )T o st ab ili ze p ot as si um io da te in s al t To r ed uc e th aw dr ip A nt ic oa gu la nt A s an a dj uv an t in t he pr od uc ti on o f de nd ri ti c sa lt cr ys ta ls C O l u M N II pe rm itt ed in o r up on B ev er ag e ba se s; b ev er ag e m ix es ; s of t d ri nk s So ft d ri nk s F lo ur ; w ho le w he at fl ou r (1 ) C on fe ct io ne ry (2 ) Sa lt In c o m b in a ti o n w it h so d iu m he xa m et ap ho sp ha te f or u se o n fr oz en fis h fil le ts , f ro ze n lo bs te r, fr oz en c ra bs , fr oz en c la m s an d fr oz en s hr im p B ee f b lo od D en dr iti c sa lt C O l u M N I A dd iti ve Q ui lla ia Sa po ni n So di um a lu m in iu m s ul ph at e So di um b ic ar bo na te So di um c ar bo na te So di um c itr at e S o d iu m fe rr o cy an id e de ca hy dr at e It e M N um be r Q .1 S. 1 S. 2 S. 3 S. 4 S. 5 S. 6 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 179Rev. 2009] S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f U se (1 ) 0 .2 % . (2 ) 0 .5 % to ta l a dd ed p ho sp ha te . (1 ) G o o d m an u fa ct u ri n g pr ac tic e. (2 )G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0. 05 % . (2 ) 0. 5% . (3 ) 0. 3% . G oo d m an uf ac tu ri ng p ra ct ic e. 30 0 p. p. m . G oo d m an uf ac tu ri ng p ra ct ic e. 0. 5% to ta l a dd ed p ho sp ha te . C O l u M N II I P ur po se o f u se (1 ) A nt i co ag ul an t (2 ) T o re du ce th aw d ri p (1 ) T o pr ev en t c ra ck in g of gl az e (2 ) T o pr ev en t d is co lo ur at io n C or ro si on in hi bi to r Pl as tic iz in g ag en t (1 ) W hi pp in g ag en t (2 ) W hi pp in g ag en t (3 ) W hi pp in g ag en t To p re ve nt d is co lo ur at io n To p re ve nt d is co lo ur at io n To s ta bi lis e po ta ss iu m i od at e in s al t To re du ce th aw d ri p C O l u M N II pe rm itt ed in o r up on (1 ) B ee f b lo od (2 )F ro ze n fis h fil le ts ; f ro ze n lo bs te rs ; f ro ze n cr ab ; fr oz en c la m s an d fr oz en s hr im p (1 ) F ro ze n fis h (2 ) F ro ze n m us hr oo m s C an ne d dr in ki ng w at er C he w in g gu m (1 ) L iq ui d an d fr oz en e gg w hi te s (2 ) D ri ed e gg w hi te s (3 ) O il to pp in gs o r t op pi ng m ix es Fr oz en m us hr oo m s C an ne d fla ke d tu na Sa lt Fr oz en fi sh fi lle ts ; f ro ze n lo bs te r; fr oz en c ra b; fr oz en c la m s an d fr oz en s hr im p C O l u M N I A dd iti ve So di um h ex am et ap ho sp ha te So di um p ho sp ha te , d ib as ic So di um s ili ca te So di um s te ar at e So di um st ea ro yl 2 la ct yl at e So di um s ul ph at e So di um s ul ph ite So di um th io su lp ha te So di um tr ip ol yp ho sp ha te It e M N um be r S .7 S .8 S. 9 S. 10 S. 11 S .1 2 S. 13 S .1 4 S .1 5 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 180 [Rev. 2009 S e C O N d S C e d u l e — C O N t d ) t a B l e v II I — C O N t d ) M IS C e l l a N e O u S FO O d a d d It Iv e S C O l u M N Iv M ax im um L ev el o f U se (1 ) G o o d m an u fa ct u ri n g pr ac tic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G o o d m an u fa ct u ri n g pr ac tic e. (1 ) G o o d m an u fa ct u ri n g pr ac tic e. (2 ) G o o d m an u fa ct u ri n g pr ac tic e. (1 )G oo d m an uf ac tu rin g p ra ct ic e. (2 )G oo d m an uf ac tu rin g p ra ct ic e. 0. 1% o f p ec tin . 30 0 p. p. m . in t he b ev er ag e as co ns um ed . G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II I P ur po se o f u se (1 ) R el ea se a ge nt (2 ) H um ec ta nt (3 ) U ns ta nd ar di ze d f oo ds . (1 ) F la v o u r an d co lo u r st ab ili ze r (2 ) F la v o u r an d co lo u r st ab ili ze r (1 ) R el ea se a ge nt (2 ) Pl as tic iz in g ag en t A p ro ce ss in g ai d, th e re su lt of m et hy la ti on o f pe ct in b y su lp hu ri c ac id a nd m et hy l al co ho l an d ne ut ra lis ed b y so di um b ic ar bo na te D en si ty a dj us tin g ag en t To re du ce a dh es io n W et tin g ag en t C O l u M N II pe rm itt ed in o r up on (1 ) C on fe ct io ne ry (2 ) M ar sh m al lo w s, s hr ed de d co co nu t (3 ) To m od if y te xt ur e (1 ) A sp ar ag us p ac ke d in g la ss c on ta in er s; co nc en tr at ed f ru it ju ic e; l em on j ui ce ; lim e ju ic e (2 ) S of t d ri nk s (1 ) C on fe ct io ne ry (2 ) C he w in g gu m Pe ct in So ft d ri nk s C he w in g gu m C ak e m ix es C O l u M N I A dd iti ve So rb ito l St an no us c hl or id e St ea ri c ac id So di um m et hy l s up ha te Su cr os e ac et at e is ob ut yr at e. Ta nn ic a ci d Tr ia ce tin It e M N um be r S. 16 S. 17 S. 18 S. 19 S. 20 T. 1 T. 2 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 181Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e I x FO O d a SS It Iv e S t h a t M a y B e u Se d a S N O N N u t r It Iv e S w e e t e N IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on C ar bo hy dr at e or c al or ie r ed uc ed d ie te tic fo od s C ar bo hy dr at e or c al or ie r ed uc ed d ie te tic fo od s C ar bo hy dr at e or c al or ie r ed uc ed d ie te tic fo od s C ar bo hy dr at e or c al or ie r ed uc ed d ie te tic fo od s C ar bo hy dr at e or c al or ie r ed uc ed d ie te tic fo od s C O l u M N I A dd iti ve A m m on iu m s ac ch ar in A sp ar ta m e C al ci um s ac ch ar in Sa cc ha ri n So di um s ac ch ar in It e M N um be r A .1 A .2 C .1 S. 1 S. 2 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 182 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. ( 1) G oo d m an uf ac tu ri ng p ra ct ic e. ( 2) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) So ft d ri nk s (2 ) U ns ta nd ar di ze d fo od s (1 ) So ft d ri nk s (2 ) U ns ta nd ar di ze d fo od s (1 ) B ak in g po w de r (2 ) U ns ta nd ar di ze d fo od s (1 ) C ho co la te ; c oc oa ; m ilk c ho co la te ; s w ee t c ho co la te (2 ) U ns ta nd ar di ze d fo od s (1 ) C ho co la te ; c oc oa ; m ilk c ho co la te ; s w ee t ch oc ol at e (2 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve A ce tic a ci d A di pi c ac id A m m on iu m a lu m in iu m s ul ph at e. .. A m m on iu m b ic ar bo na te A m m on iu m c ar bo na te A m m on iu m c itr at e, d ib as ic It e M N um be r A .1 A .2 A .3 A .4 A .5 A .6 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 183Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on U ns ta nd ar di ze d fo od s (1 ) C ho co la te ; co co a; m ilk c ho co la te ; sw ee t ch oc ol at e pr ac tic e. (2 ) U ns ta nd ar di ze d fo od s (1 ) A le ; ba ct er ia l cu ltu re s; b ak in g po w de r; be er ; l ig ht b ee r; m al t l iq uo r; p or te r; s to ut (2 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) A le ; ba ct er ia l cu ltu re s; b ak in g po w de r; be er ; l ig ht b ee r; m al t; liq uo r; p or te r; s to ut (2 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) A le ; be er ; lig ht b ee r; m al t liq uo r; p or te r; so ft d ri nk s; s to ut (2 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve A m m on iu m c itr at e, m on ob as ic A m m on iu m h yd ro xi de A m m on iu m p ho sp ha te , d ib as ic A m m on iu m p ho sp ha te , m on ob as ic C al ci um a ce ta te It e M N um be r A .7 A .8 A .9 A .1 0 C .1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 184 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. 1) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic es (2 ) 0. 01 % . (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on So ft d ri nk s (1 ) C ho co la te d ri nk ; i ce c re am m ix ; i ce m ilk m ix ; s of t d ri nk s (2 ) U ns ta nd ar di ze d fo od s (1 ) A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; so ft d ri nk s; s to ut (2 ) U ns ta nd ar di ze d fo od s (1 ) S of t d ri nk s (2 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s (1 ) S of t d ri nk s (2 ) U ns ta nd ar di ze d fo od s (1 ) A le ; b ee r; ic e cr ea m m ix ; l ig ht b ee r; m al t liq uo r; p or te r; s to ut (2 )C an ne d pe as (3 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve C al ci um b ic ar bo na te C al ci um c ar bo na te C al ci um c hl or id e C al ci um c itr at e C al ci um fu m ar at e C al ci um g lu co na te C al ci um h yd ro xi de It e M N um be r C .2 C .3 C .4 C .5 C .6 C .7 C .8 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 185Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) B ak in g po w de r; s of t d ri nk s (2 ) U ns ta nd ar di ze d fo od s (1 ) A le ; be er ; ch oc ol at e dr in k; i ce cr ea m m ix ; ic e m ilk ; lig ht b ee r; m al t l iq uo r; p or te r; s to ut (2 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s (1 )B ak in g po w de r; m al t l iq uo rs (2 )U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s A le ; be er ; li gh t be er ; m al t li qu or ; po rt er ; s of t d ri nk s; s to ut ; w in e C O l u M N I A dd iti ve C al ci um la ct at e C al ci um o xi de C al ci um p ho sp ha te , d ib as ic C al ci um p ho sp ha te , m on ob as ic C al ci um p ho sp ha te , t ri ba si c C al ci um s ul ph at e It e M N um be r C .9 C .1 0 C .1 1 C .1 2 C .1 3 C .1 4 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 186 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) A le ; ap pl e (o r rh ub ar b) a nd ( na m in g th e fr ui t) ja m ; be er ; ca nn ed a rt ic ho ke s; c an ne d as pa ra gu s; c an ne d be an s pr ou ts ; c an ne d on io ns ; c an ne d pe ar s; c an ne d sh el lfi sh ; ca nn ed sp ri ng m ac ke re l; co tta ge c he es e; c re am c ot ta ge c he es e; fig m ar m al ad e; fi g m ar m al ad e w ith p ec tin ; Fr en ch d re ss in g; fr oz en c oo ke d sh ri m p; g ra pe ju ic e; h on ey w in e; ic e cr ea m m ix ; ic e m ilk m ix ; ( na m in g th e fr ui t) ja m ; ( na m in g th e fr ui t) ja m w ith p ec tin ; (n am in g th e fr ui t) j el ly ; (n am in g th e fr ui t) j el ly w ith p ec tin ; l ig ht b ee r; m al t l iq uo r; ( na m in g th e ci tr us f ru it) m ar m al ad e; ( na m in g th e ci tr us f ru it) m ar m al ad e w ith p ec tin ; m ay on na is e; m in ce m ea t; pi ne ap pl e m ar m al ad e; p in ea pp le m ar m al ad e w ith p ec tin ; p or te r; p ro ce ss c he es e; p ro ce ss c re am ch ee se ; sa la d dr es si ng ; sh er be t; sk im m ilk p ro ce ss c he es e; st ou t; to m at oe s; w in e; s of t d ri nk s (2 )U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve C itr ic a ci d It e M N um be r C .1 5 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 187Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se Sa m e le ve ls a s pr es cr ib ed f or p ot as si um a ci d ta rt ra te . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on Sa m e fo od s as li st ed fo r p ot as si um a ci d ta rt ra te (1 ) S of t d ri nk s; fr ui t a nd v eg et ab le s pr od uc ts (2 ) U ns ta nd ar di ze d fo od s (1 ) S of t d ri nk s (2 )U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut (1 ) A le ; ba ki ng p ow de r; b ee r; b re ad ; co tta ge c he es e; c re am co tta ge c he es e; F re nc h dr es si ng ; i ce c re am m ix ; i ce m ilk m ix ; lig ht b ee r; m al t l iq uo r; m ar ga ri ne ; m ay on na is e; o liv es ; p ic kl es an d re lis he s; p or te r p ro ce ss c he es e; p ro ce ss c re am c he es e; sa la d dr es si ng ; s he rb et ; s ki m m ilk p ro ce ss ; s of t d ri nk s; s to ut (2 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve C re am o f t ar ta r Fu m ar ic a ci d G lu co ni c ac id G lu co n o d el ta la ct on e H y d ro c h lo ri c ac id L ac tic a ci d It e M N um be r C .1 6 F. 1 G .1 G .2 H .1 L .1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 188 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) 0 .0 5% G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) C ho co la te ; c ho co la te d ri nk ; c oc oa ; i ce c re am m ix ; i ce m ilk m ix ; m ilk c ho co la te ; s of t d ri nk s; s w ee t c ho co la te (2 ) U ns ta nd ar di ze d fo od s So ft d ri nk s U ns ta nd ar di ze d fo od s (1 ) C ho co la te ; co co a; i ce c re am m ix ; ic e m ilk m ix ; m ilk ch oc ol at e; s w ee t c ho co la te (2 ) C an ne d pe as C ho co la te d ri nk ; i ce c re am m ix ; i ce m ilk m ix C O l u M N I A dd iti ve M ag ne si um c ar bo na te M ag ne si um c itr at e M ag ne si um fu m ar at e M ag ne si um h yd ro xi de M ag ne si um o xi de It e M N um be r M .2 M .3 M .4 M .5 M .6 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 189Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on M al t l iq uo r; a le ; b ee r; li gh t b ee r; p or te r; s of t d ri nk s; s to ut (1 ) A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) j am ; fi g m ar m al ad e w ith p ec tin ; (n am in g th e fr ui t) j am w ith p ec tin ; (n am in g th e fr ui t) je lly w ith p ec tin ; ( na m in g th e ci tr us f ru it) m ar m al ad e; ( na m in g th e ci tr us f ru it) m ar m al ad e w ith p ec tin ; pi ne ap pl e m ar m al ad e; p in ea pp le m ar m al ad e w ith p ec tin ; s of t dr in ks (2 ) U ns ta nd ar di ze d fo od s (1 ) A le ; b ee r; c ho co la te c oc oa ; c ot ta ge c he es e; c re am c ot ta ge ch ee se ; m al t l iq uo r; li gh t b ee r; m ilk c ho co la te ; m on o an d di gl yc er id es ; s of t d ri nk s; p or te r; s to ut ; s w ee t c ho co la te (2 ) U ns ta nd ar di ze d fo od s (3 ) F is h pr ot ei n (1 ) B ak in g po w de r (2 )U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve M ag ne si um s ul ph at e M al ic a ci d Ph os ph or ic a ci d Po ta ss iu m a ci d ta rt ra te It e M N um be r M .7 M .8 P. 1 P. 2 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 190 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) A le ; ba ki ng p ow de r; b ee r; l ig ht b ee r; m al t liq uo r; o il so lu bl e an na tto ; p or te r; s to ut (2 )U ns ta nd ar di ze d fo od s (1 ) B ak in g po w de r; c ho co la te ; co co a; m al te d m ilk ; m al te d m ilk p ow de r; m ilk (2 ) U ns ta nd ar di ze d fo od s (1 ) C ho co la te ; co co a; m il k ch oc ol at e; s of t dr in ks ; sw ee t ch oc ol at e (2 ) U ns ta nd ar di ze d fo od s A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s of t d ri nk s; s to ut (1 ) So ft d ri nk s (2 ) U ns ta nd ar di ze d fo od s U nd er st an da rd er di ze d fo od s. ... ... ... ... ... ... ... ... ... C O l u M N I A dd iti ve P ot as si um a lu m in iu m su lp ha te Po ta ss iu m b ic ar bo na te Po ta ss iu m c ar bo na te Po ta ss iu m c hl or id e Po ta ss iu m c itr at e Po ta ss iu m fu m ar at e It e M N um be r P. 3 P. 4 P. 5 P. 6 P. 7 P. 8 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 191Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 1. 0% . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) O il so lu bl e an na tto ( 2) C ho co la te ; co co a; m il k ch oc ol at e; s w ee t ch oc ol at e U ns ta nd ar di ze d fo od s A le ; be er ; lig ht b ee r; m al t liq uo r; p or te r; s of t dr in ks ; st ou t (1 ) So ft d ri nk s (2 ) U ns ta nd ar di ze d fo od s (1 ) B ak in g po w de r (2 ) U ns ta nd ar di ze d fo od s B ak in g po w de r U ns ta nd ar di ze d fo od s (1 ) B ak in g po w de r (2 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve Po ta ss iu m h yd ro xi de P ot as si um p ho sp ha te , di ba si c Po ta ss iu m s ul ph at e So di um a ce ta te So di um a ci d p yr op ho sp ha te So di um a ci d ta rt ra te S o d iu m al u m in iu m ph os ph at e S o d iu m al u m in iu m su lp ha te It e M N um be r P. 9 P. 10 P. 11 S. 1 S. 2 S. 3 S. 4 S. 5 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 192 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) ja m ; b ak in g po w de r; c ho co la te ; c ho co la te d ri nk ; c oc oa ; ic e cr ea m m ix ; ic e m ilk m ix ; (n am in g th e fr ui t) j am ; (n am in g th e fr ui t) j am w ith p ec tin ; (n am in g th e fr ui t) je lly w ith p ec tin ; m al te d m ilk p ow de r; (n am in g th e ci tr us fr ui t) m ar m al ad e; ( na m in g th e ci tr us f ru it) m ar m al ad e w ith p ec tin ; m ilk c ho co la te ; o il so lu bl e an na tto ; p in ea pp le m ar m al ad e or f ig m ar m al ad e; p in ea pp le m ar m al ad e w it h pe ct in o r fi g m ar m al ad e w it h pe ct in ; pu m pi ng pi ck le ; c ov er p ic kl e an d dr y cu re e m pl oy ed in th e cu ri ng of p re se rv ed m ea t or p re se rv ed m ea t pr od uc t; s of t dr in ks ; s w ee t c ho co la te ( 2) U ns ta nd ar di ze d fo od s A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut C O l u M N I A dd iti ve So di um bi ca rb on at e So di um b is ul ph at e It e M N um be r S. 6 S. 7 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 193Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) j am ; ch oc ol at e; c ho co la te d rin k; c oc oa ; i ce c re am m ix ; i ce m ilk m ix ; ( na m in g th e fr ui t) ja m ; ( na m in g th e fr ui t) ja m w ith pe ct in ; (n am in g th e fr ui t) j el ly ; (n am in g th e fr ui t) j el ly w ith p ec tin ; ( na m in g th e ci tr us fr ui t) m ar m al ad e; (n am in g th e ci tr us f ru it) m ar m al ad e w ith p ec tin ; m ea t b in de r fo r pr es er ve d m ea t p ro du ct ; m ar ga ri ne (2 ) S of t d ri nk s (3 ) U ns ta nd ar di ze d fo od s (1 ) C ot ta ge c he es e, c re am ; cr ea m c ot ta ge c he es e; i ce cr ea m m ix ; i ce m ilk m ix ; s he rb et (2 ) S of t d ri nk s (3 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve So di um c ar bo na te So di um c itr at e, d ib as ic It e M N um be r S. 8 S. 9 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 194 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 )C ot ta ge c he es e, c re am ; cr ea m c ot ta ge c he es e; i ce cr ea m m ix ; i ce m ilk m ix ; s he rb e (2 )S of t d ri nk s (3 )U ns ta nd ar di ze d fo od s (1 ) A pp le (o r r hu ba rb ) a nd (n am in g th e fr ui t) ja m ; c ot ta ge ch ee se ; c re am ; c re am c ot ta ge c he es e; ic e cr ea m m ix ; i ce m ilk m ix ; ( na m in g th e fr ui t) ja m ; ( na m in g th e fr ui t) ja m w ith p ec tin ; (n am in g th e fr ui t) j el ly ; (n am in g th e fr ui t) je lly w ith p ec tin ; (n am in g th e ci tr us f ru it) m ar m al ad e; (n am in g th e ci tru s f ru it) m ar m al ad e w ith p ec tin ; p in ea pp le m ar m al ad e or fi g m ar m al ad e; p in ea pp le m ar m al ad e w ith pe ct in o r fi g m ar m al ad e w ith p ec tin ; s he rb et (2 ) S of t d ri nk s (3 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s (1 ) So ft d ri nk s (2 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve S o d iu m c it ra te , m on ob as ic So di um c itr at e, tr ib as ic So di um fu m ar at e So di um g lu co na te It e M N um be r S. 10 S. 11 S. 12 S. 13 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 195Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on U ns ta nd ar di ze d fo od s (1 ) C ho co la te ; c ho co la te d rin k; c oc oa ; i ce c re am m ix ; ic e m ilk m ix ; c ho co la te ; s w ee t ch oc ol at e; p um pi ng pi ck le ; co ve r pi ck le a nd d ry c ur e em pl oy ed i n th e cu ri ng o f p re se rv ed m ea t p ro du ct s (2 ) U ns ta nd ar di ze d fo od s (1 ) So ft d ri nk s (2 ) U ns ta nd ar di ze d fo od s (1 ) A le ; b ac te ri al c ul tu re ; b ee r; c re am ; l ig ht b ee r; m al t liq uo rs ; p or te r; s to ut . (2 ) S of t d ri nk s (3 ) U ns ta nd ar di ze d fo od s (1 ) A le ; b ee r; li gh t b ee r; m al t l iq uo rs ; p or te r; s to ut (2 ) S of t d ri nk s (3 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve So di um h ex am et ap ho sp ha te So di um h yd ro xi de So di um la ct at e S o d iu m p h o sp h at e, di ba si c S o d iu m p h o sp h at e, m on ob as ic It e M N um be r S. 14 S. 15 S. 16 S. 17 S. 18 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 196 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) A le ; b ee r; li gh t b ee r; m al t l iq uo rs ; p or te r; s to ut (2 ) S of t d ri nk s (3 ) U ns ta nd ar di ze d fo od s (1 ) A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) j am ; (n am in g th e fr ui t) ja m w ith p ec tin ; ( na m in g th e fr ui t) je lly ; (n am in g th e fr ui t) j el ly w ith p ec tin ; (n am in g th e ci tr us fr ui t) m ar m al ad e; (n am in g th e ci tr us fr ui t) m ar m al ad e w ith p ec tin ; p in ea pp le m ar m al ad e or fi g m ar m al ad e; p in ea pp le m ar m al ad e w ith p ec tin o r fig m ar m al ad e w ith p ec tin (2 ) U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut C O l u M N I A dd iti ve S o d iu m p h o sp h at e, tr ib as ic S o d iu m p o ta ss iu m ta rt ra te So di um p yr op ho sp ha te , te tr a ba si c So di um tr ip ol yp ho sp ha te Su lp hu ri c ac id It e M N um be r S. 19 S. 20 S. 21 S. 22 S. 23 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 197Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x FO O d a d d It v e S t h a t M a y B e u Se d a S p h a d ju St IN G a G e N t S, a C Id r e a C t IN G M a t e r Ia l S a N d w a t e e r C O r r e C t IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) A le ; a pp le (o r r hu ba rb ) a nd (n am in g th e fr ui t) ja m ; ba ki ng p ow de r; b ee r; fi g m ar m al ad e; fi g m ar m al ad e w ith p ec tin ; F re nc h dr es si ng ; h on ey w in e; ic e cr ea m m ix ; i ce m ilk m ix ; ( na m in g th e fr ui t) ja m ; ( na m in g th e fr ui t) j am w ith p ec tin ; (n am in g th e fr ui t) j el ly ; (n am in g th e fr ui t) je lly w ith p ec tin ; l ig ht b ee r; m al t liq uo rs ; (n am in g th e ci tr us f ru it) m ar m al ad e w ith pe ct in ; m ay on na is e; p in ea pp le m ar m al ad e; p in ea pp le m ar m al ad e w it h pe ct in ; po rt er ; sa la d dr es si ng ; sh er be t; w in e; s of t d ri nk s; s to ut (2 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve Ta rt ar ic a ci d It e M N um be r T. 1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 198 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x I pa r t 1 FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS I pr e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e le ve ls a s pr es cr ib ed fo r a sc or bi c ac id . C O l u M N II P er m itt ed in o r up on (1 ) Pr es er ve d fis h; p re se rv ed m ea t; pr es er ve d m ea t pr od uc t; pr es er ve d po ul tr y m ea t; pr es er ve d po ul tr y m ea t p ro du ct ; p um pi ng p ic kl e; c ov er p ic kl e an d dr y cu re e m pl oy ed i n th e cu ri ng o f pr es er ve d m ea t or pr es er ve d m ea t p ro du ct . (2 )U ns ta nd ar di ze d fo od s (1 ) A le ; be er ; ca nn ed m us hr oo m s; c an ne d tu na ; fr oz en f ru it; g la ze o f fr oz en fi sh l ig ht b ee r; m al t liq uo r; m ea t b in de r f or p re se rv ed m ea t a nd p re se rv ed m ea t p ro du ct ; p or te r; p re se rv ed fi sh ; p re se rv ed m ea t; pr es er ve d m ea t pr od uc t; pr es er ve d po ul tr y m ea t; pr es er ve d po ul tr y m ea t pr od uc t; pu m pi ng p ic kl e; co ve r p ic kl e an d dr y cu re e m pl oy ed in th e cu ri ng o f pr es er ve d m ea t o r p re se rv ed m ea t p ro du ct ; s of t d rin ks ; st ou t; w in e (2 ) U ns ta nd ar di ze d fo od s Sa m e fo od s as li st ed fo r a sc or bi c ac id C O l u M N I A dd iti ve A ce tic a ci d A sc or bi c ac id C al ci um a sc or ba te It e M N um be r A .1 A .2 C .1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 199Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x I FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS I pr e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e le ve ls a s pr es cr ib ed f or e ry th or bi c ac id . A lo ne o r in a ny c om bi na tio n of n itr ite a nd ni tr at e su ch th at th e fin al p ro du ct s ha ll no t c on ta in m or e th an 2 00 p .p .m . o f n itr ite , c al cu la te d as so di um ni tr ite . Sa m e le ve ls a s pr es cr ib ed f or a sc or bi c ac id . C O l u M N II P er m itt ed in o r up on (1 ) A le ; be er ; fr oz en f ru it ; li gh t be er ; m al t li qu or ; m ea t bi nd er f or p re se rv ed m ea t an d pr es er ve d m ea t pr od uc t; p or te r; p re se rv ed fi sh ; pr es er ve d m ea t; p re se rv ed m ea t pr od uc t; pr es er ve d po ul tr y m ea t; pr es er ve d po ul tr y m ea t pr od uc t; pu m pi ng p ic kl e; c ov er p ic kl e an d dr y cu re e m pl oy ed in th e cu ri ng o f pr es er ve d m ea t o r pr ep ar ed m ea t p ro du ct ; s of t d ri nk s; s to ut ; w in e (2 ) U ns ta nd ar di ze d fo od s Sa m e fo od s as li st ed fo r e ry th or bi c ac id M ea t bi nd er f or p re se rv ed m ea t an d pr es er ve d m ea t p ro du ct ; p re se rv ed m ea t; pr es er ve d m ea t pr od uc t; pr es er ve d po ul tr y m ea t; pr es er ve d po ul tr y m ea t p ro du ct ; p um pi ng p ic kl e; c ov er p ic kl e an d dr y cu re e m pl oy ed in th e cu ri ng o f pr es er ve d m ea t o r p re se rv ed m ea t p ro du ct Sa m e fo od s as li st ed fo r a sc or bi c ac id C O l u M N I A dd iti ve E ry th or bi c ac id Is o as co rb ic a ci d Po ta ss iu m n itr at e So di um a sc or ba te It e M N um be r E .1 I.1 P. 1 S. 1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 200 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x I FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS I pr e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se Sa m e le ve ls a s pr es cr ib ed fo r e ry th or bi c ac id . Sa m e le ve ls a s pr es cr ib ed fo r e ry th or bi c ac id . A lo ne o r in a ny c om bi na tio n of n itr ite a nd n itr at e su ch th at th e fin al p ro du ct sh al l n ot c on ta in m or e th an 20 0 p. p. m . o f n itr ite , c al cu la te d as s od iu m n itr ite . A lo ne o r in a ny c om bi na tio n of n itr at e an d ni tr ite su ch th at th e fin al p ro du ct sh al l n ot c on ta in m or e th an 20 0 p. p. m . o f n itr ite , c al cu la te d as s od iu m n itr ite . G oo d m an uf ac tu ri ng p ra ct ic e. 0 .0 00 04 % 0 .0 5% . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 )G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on Sa m e fo od s as li st ed fo r e ry th or bi c ac id Sa m e fo od s as li st ed fo r e ry th or bi c ac id M ea t b in de r f or p re se rv ed m ea t a nd p re se rv ed m ea t pr od uc t; pr es er ve d m ea t; pr es er ve d m ea t p ro du ct ; pr es er ve d po ul tr y m ea t; pr es er ve d po ul tr y m ea t pr od uc t; pu m pi ng p ic kl e; c ov er p ic kl e an d dr y cu re e m pl oy ed in th e cu ri ng o f pr es er ve d m ea t o r pr es er ve d m ea t p ro du ct M ea t b in de r f or p re se rv ed m ea t a nd p re se rv ed m ea t pr od uc t; pr es er ve d m ea t; pr es er ve d m ea t p ro du ct ; pr es er ve d po ul tr y m ea t; pr es er ve d po ul tr y m ea t pr od uc t; pu m pi ng p ic kl e; c ov er p ic kl e an d dr y cu re e m pl oy ed in th e cu ri ng o f pr es er ve d m ea t o r pr es er ve d m ea t p ro du ct E ss en tia l o ils , s of t d ri nk s, e xt ra ct s an d fla vo ur in g (1 ) P re se rv ed fi sh ; p re se rv ed m ea t; pr es er ve d m ea t pr od uc t; pr es er ve d po ul tr y m ea t; pr es er ve d po ul tr y m ea t p ro du ct ; s au sa ge (2 )U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve So di um e ry th or ba te So di um is oa sc or ba te So di um n itr at e So di um n itr ite To co ph er ol s W oo d sm ok e It e M N um be r S. 2 S. 3 S. 4 S. 5 T. 2 W .1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 201Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x I pa r t 1 1 FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS I pr e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) 1 ,0 00 p .p .m . (2 ) 7 50 p .p .m . (3 ) 1 00 p .p .m . s in gl y or in c om bi na tio n w ith s or bi c ac id . (4 ) 1 ,0 00 p .p .m . 1, 00 0 p. p. m ., ca lc ul at ed a s so rb ic a ci d. C O l u M N II P er m itt ed in o r up on (1 ) A pp le (o r r hu ba rb ) a nd (n am in g th e fr ui t) ja m ; fig m ar m al ad e w ith p ec tin ; f ru it ju ic es ; ( na m in g th e fr ui t) ja m ; ( na m in g th e fr ui t) ja m w ith p ec tin ; (n am in g th e fr ui t) je lly w ith p ec tin ; m ar in at ed o r si m ila r c ol d pr oc es se d, p ac ka ge d fis h an d m ea t; (n am in g th e ci tr us fr ui t) m ar m al ad e w ith p ec tin ; m in ce m ea t; p ic kl es a nd r el is he s; p in ea pp le m ar m al ad e w ith p ec tin ; s of t d ri nk s (2 ) To m at o ca ts up ; to m at o pa st e; t om at o pu lp ; to m at o pu re e (3 ) M ar ga ri ne ( 4) U ns ta nd ar di ze d fo od s (e xc ep t u ns ta nd ar di ze d pr ep ar at io ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fi sh ; a nd (c ) p ou lt ry m ea t an d po ul tr y m ea t pr od uc t) Sa m e fo od s as li st ed fo r s or bi c ac id C O l u M N I A dd iti ve B en zo ic a ci d C al ci um s or ba te It e M N um be r B .1 C .1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 202 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x I FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS I pr e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) 1, 00 0 p. p. m . (2 ) 75 0 p. p. m . (3 ) 1, 00 0 p. p. m . Sa m e le ve ls a s pr es cr ib ed f or m et hy l p hy dr ox y be nz oa te . Sa m e le ve ls a s pr es cr ib ed fo r s ul ph ur ou s ac id . C O l u M N II P er m itt ed in o r up on (1 ) A pp le ( or r hu ba rb ) an d (n am in g th e fr ui t) j am ; fig m ar m al ad e w ith p ec tin ; f ru it ju ic e; ( na m in g th e fr ui t) ja m ; (n am in g th e fr ui t) j am w ith p ec tin ; ( na m in g th e fr ui t) j el ly w ith p ec tin ; m ar in at ed o r si m ila r co ld pr oc es se d, p ac ka ge d fis h an d m ea t ( na m in g th e ci tr us fr ui t) m ar m al ad e w it h pe ct in ; m in ce m ea t; p ic kl es an d re lis he s; p in ea pp le m ar m al ad e w ith p ec tin ; so ft dr in ks ( 2) T om at o ca ts up ; to m at o pa st e; t om at o pu lp ; to m at o pu re e ( 3) U ns ta nd ar di ze d fo od s (e xc ep t U ns ta nd ar di ze d pr ep ar at io ns o f— (a )m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct ) Sa m e fo od s as li st ed fo r m et hy l p hy dr ox y be nz oa te Sa m e fo od s as li st ed fo r s ul ph ur ou s ac id C O l u M N I A dd iti ve M et hy l p hy dr ox y be nz oa te M et hy l p ar ab en Po ta ss iu m b is ul ph ite It e M N um be r M .1 M .2 P. 1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 203Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x I FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS I pr e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se 1, 00 0 p. p. m . c al cu la te d as s or bi c ac id . (1 ) 1, 00 0 p. p. m . (2 ) 75 0 p. p. m . (3 ) 1, 00 0 p. p. m . Sa m e le ve ls a s pr es cr ib ed f or p ro py l p hy dr ox y be nz oa te . C O l u M N II P er m itt ed in o r up on Sa m e fo od s as li st ed fo r s or bi c ac id (1 ) A pp le (o r r hu ba rb ) a nd (n am in g th e fr ui t) ja m ; fig m ar m al ad e w ith p ec tin ; fr ui t ju ic es ; (n am in g th e fr ui t) ja m ; ( na m in g th e fr ui t) ja m w ith p ec tin ; (n am in g th e fr ui t) j el ly w ith p ec tin ; m ar in at ed or s im il ar c ol d pr oc es se d, p ac ka ge d fi sh a nd m ea t (n am in g th e ci tr us f ru it) m ar m al ad e w ith pe ct in ; m in ce m ea t; pi ck le s an d re lis he s; p in ea pp le m ar m al ad e w ith p ec tin ; s of t d ri nk s ( 2) T om at o ca ts up ; to m at o pa st e; t om at o pu lp ; to m at o pu re e ( 3) U ns ta nd ar di ze d fo od s (e xc ep t u ns ta nd ar di ze d pr ep ar at io ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t a nd p ou ltr y m ea t pr od uc t) S am e fo od a s li st ed f or p ro py l p hy dr ox y be nz oa te C O l u M N I A dd iti ve Po ta ss iu m s or ba te Pr op yl p h yd ro xy b en zo at e Pr op yl p ar ab en It e M N um be r P. 3 P. 4 P. 5 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 204 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x I FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS I pr e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se 1, 00 0 p. p. m . c al cu la te d as b en zo ic a ci d. Sa m e le ve ls a s pr es cr ib ed fo r s ul ph ur ou s ac id . Sa m e le ve ls a s pr es cr ib ed fo r s ul ph ur ou s ac id . 1, 00 0 p. p. m . ca lc ul at ed a s m et hy l p hy dr ox y be nz oa te . 1, 00 0 p. p. m . ca lc ul at ed a s pr op yl p h yd ro xy be nz oa te . 1, 00 0 p. p. m . c al cu la te d as s or bi c ac id . Sa m e le ve ls a s pr es cr ib ed fo r s ul ph ur ou s ac id . Sa m e le ve ls a s pr es cr ib ed fo r s ul ph ur ou s ac id . C O l u M N II P er m itt ed in o r up on Sa m e fo od s as li st ed fo r b en zo ic a ci d Sa m e fo od s as li st ed fo r s ul ph ur ou s ac id Sa m e fo od s as li st ed fo r s ul ph ur ou s ac id S am e fo od s as l is te d fo r m et hy l p hy dr ox y be nz oa te S am e fo od s as l is te d fo r pr op yl p h yd ro xy be nz oa te Sa m e fo od s as li st ed fo r s or bi c ac id Sa m e fo od s as li st ed fo r s ul ph ur ou s ac id Sa m e fo od s as li st ed fo r s ul ph ur ou s ac id C O l u M N I A dd iti ve So di um b en zo at e So di um b is ul ph ite So di um m et a bi su lp hi te So di um s al t of m et hy l ph yd ro xy be nz oi c ac id So di um s al t of p ro py l p hy dr ox y be nz oi c ac id So di um s or ba te So di um s ul ph ite So di um d ith io ni te It e M N um be r S. 1 S. 2 S. 3 S. 4 S. 5 S. 6 S. 7 S. 8 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 205Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x I FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS I1 p r e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) 1 ,0 00 p .p .m . (2 ) 1 ,0 00 p .p .m . si ng ly o r in c om bi na ti on w it h be nz oi c ac id . (3 ) 1 ,0 00 p .p .m . (1 ) 70 p .p .m . i n th e fr ee s ta te o r 35 0 p. p. m . i n th e co m bi ne d st at e ca lc ul at ed a s su lp hu r d io xi de . (2 ) 4 0 p. p. m . c al cu la te d as s ul ph ur d io xi de . (3 ) 5 00 p .p .m . c al cu la te d as s ul ph ur d io xi de . (4 ) 1 00 p .p .m . c al cu la te d as s ul ph ur d io xi de . (5 ) 2 ,5 00 p .p .m . c al cu la te d as s ul ph ur d io xi de . (6 ) 5 00 p .p .m . c al cu la te d as s ul ph ur d io xi de . (7 ) 9 0 p. p. m . c al cu la te d as s ul ph ur d io xi de . C O l u M N II P er m itt ed in o r up on (1 ) A pp le (o r r hu ba rb ) a nd (n am in g th e fr ui t) ja m ; fi g m ar m al ad e w ith p ec tin ; f ru it ju ic es ; (n am in g th e fr ui t) j am ; (n am in g th e fr ui t) j am w ith p ec tin ; (n am in g th e fr ui t) j el ly w ith p ec tin ; (n am in g th e ci tr us f ru it) m ar m al ad e w ith p ec tin ; m in ce m ea t; pi ck le s a nd re lis he s; p in ea pp le m ar m al ad e w ith p ec tin ; s m ok ed o r sa lte d dr ie d fis h; sm ok ed o r s al te d fis h pa st e; so ft d ri nk s; (n am in g th e so ur ce o f th e gl uc os e) s yr up ; t om at o ca ts up ; t om at o pa st e; to m at o pu lp ; t om at o pu re e (2 ) M ar ga ri ne (3 ) U ns ta nd ar di ze d fo od s (e xc ep t u ns ta nd ar di ze d pr ep ar at io ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) p ou ltr y m ea t a nd p ou ltr y m ea t p ro du ct ) (1 ) H on ey w in e; w in e (2 )A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut ; c or n st ar ch (3 )A pp le (o r r hu ba rb ) a nd (n am in g th e fr ui t) ja m ; f an cy m ol as se s; fi g m ar m al ad e w ith p ec tin ; f ro ze n sl ic ed a pp le ; f ru it ju ic es ; g el at in e; g lu co se ; g lu co se s ol id s; (n am in g th e fr ui t) ja m ; ( na m in g th e fr ui t) ja m w ith p ec tin ; ( na m in g th e fr ui t) je lly w ith p ec tin ; ( na m in g th e ci tr us fr ui t) m ar m al ad e w ith p ec tin ; m in ce m ea t; pi ck le s an d re lis he s; p in ea pp le m ar m al ad e w ith p ec tin ; ( na m in g th e so ur ce o f th e gl uc os e) s yr up ; r efi ne rs ’ m ol as se s; ta bl e m ol as se s; to m at o ca ts up ; t om at o pa st e; to m at o pu lp ; t om at o pu re e (4 ) S of t d ri nk s (5 ) D ri ed fr ui t a nd v eg et ab le s (6 ) U ns ta nd ar di ze d fo od s (e xc ep t i n fo od re co gn is ed a s a so ur ce o f t hi am in e an d ex ce pt u ns ta nd ar di ze d pr ep ar at io ns o f— ( a) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd ( c) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct ) (7 ) F ro ze n m us hr oo m s C O l u M N I A dd iti ve So rb ic a ci d S u lp h u ro u s ac id It e M S. 9 S. 10 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 206 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x I pr t II I FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS I1 I p r e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se 2, 00 0 p. p. m . c al cu la te d as p ro pi on ic a ci d. Sa m e m ax im um l ev el s of u se a s lis te d fo r so rb ic Sa m e m ax im um l ev el s of u se a s lis te d fo r so rb ic ac id . (1 ) 2, 00 0 p. p. m . (2 ) 2 ,0 00 p .p .m . (1 ) 3, 00 0 p. p. m . (2 ) 3, 00 0 p. p. m . C O l u M N II P er m itt ed in o r up on Sa m e fo od s as li st ed fo r p ro pi on ic a ci d Sa m e fo od s as li st ed fo r s or bi c ac id Sa m e fo od s as li st ed fo r s or bi c ac id (1 ) B re ad ; c he es e ( 2) U ns ta nd ar di ze d fo od s (e xc ep t u ns ta nd ar di ze d pr ep ar at io ns of — ( a) m ea t a nd m ea t p ro du ct ( b) fi sh ; a nd ( c) p ou ltr y m ea t a nd p ou ltr y m ea t p ro du ct ) (1 ) B re ad ; c he es e (2 ) U ns ta nd ar di ze d fo od s (e xc ep t un st an da rd iz ed p re pa ra tio ns of — (a ) m ea t a nd m ea t p ro du ct (b ) fi sh ; a nd ( c) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct ) C O l u M N I A dd iti ve C al ci um p ro pi on at e C al ci um s or ba te Po ta ss iu m s or ba te Pr op io ni c ac id So di um d ia ce ta te It e M N um be r C .1 C .2 P. 1 P. 2 S. 1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 207Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x I pr t II I FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS I1 I p r e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se 2, 00 0 p. p. m . c al cu la te d as p ro pi on ic a ci d. Sa m e m ax im um l ev el s of u se a s lis te d fo r so rb ic ac id . (1 ) 1, 00 0 p. p. m . (2 ) 3, 00 0 p. p. m . (3 ) 1, 00 0 p. p. m . (4 ) 20 0 p. p. m . C O l u M N II P er m itt ed in o r up on Sa m e fo od s as li st ed fo r p ro pi on ic a ci d Sa m e fo od s as li st ed fo r s or bi c ac id (1 ) B re ad (2 ) C he es e ( 3) U ns ta nd ar di ze d fo od s (e xc ep t u ns ta nd ar di ze d pr ep ar at io ns of — (a ) m ea t a nd m ea t p ro du ct (b ) fis h; a nd (c ) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct ) (4 ) W in e C O l u M N I A dd iti ve So di um p ro pi on at e So di um s or ba te So rb ic a ci d It e M N um be r S. 2 S. 3 S. 4 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 208 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x I pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS Iv p r e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) Fa ts a nd o il s; l ar d; m ar ga ri ne ; m on og ly ce ri de s an d di gl yc er id es ; s ho rt en in g (2 ) U ns ta nd ar di ze d fo od s (1 ) Fa ts a nd o il s; l ar d; m ar ga ri ne ; m on og ly ce ri de s an d di gl yc er id es ; s ho rt en in g ( 2) U ns ta nd ar di ze d fo od s (e xc ep t u ns ta nd ar di ze d pr ep ar at io ns of — ( a) m ea t a nd m ea t p ro du ct ; ( b) fis h; a nd ( c) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct ) M ar ga ri ne C O l u M N I A dd iti ve A sc or bi c ac id A sc or by l p al m ita te A sc or by l s te ar at e It e M N um be r A .1 A .2 A .3 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 209Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x I pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS Iv p r e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) 0 .0 1% . I f b ut yl at ed h yd ro xy to lu en e or p ro py l, oc ty l or d od ec yl g al la te i s al so u se d th e to ta l sh al l no t ex ce ed 0 .0 1% . (2 ) 0. 00 5% . If b ut yl at ed h yd ro xy to lu en e or p ro py l ga ll at e is a ls o us ed t he t ot al s ha ll n ot e xc ee d 0. 00 5% . (3 ) 0 .0 2% . I f b ut yl at ed h yd ro xy to lu en e or p ro py l g al la te is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 02 % . (4 ) 0 .1 25 % If b ut yl at ed h yd ro xy to lu en e or p ro py l g al la te is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 12 5% . (5 ) 0 .5 % . I f b ut yl at ed h yd ro xy to lu en e or p ro py l g al la te is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 5% . (6 ) 0. 00 65 % . I f bu ty la te d hy dr ox yt ol ue ne is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 00 65 % . (7 ) 5 m g/ 1, 00 0, 00 0 un its . (8 ) 0 .0 09 % . (9 ) 0 .1 % . (1 0) 0 .0 2% o f th e fa t o r th e oi l c on te nt o f th e fo od . I f bu ty la te d hy dr ox yt ol ue ne o r pr op yl g al la te i s al so us ed th e to ta l s ha ll no t e xc ee d 0. 02 % o f th e fa t o r th e oi l c on te nt o f t he fo od . (1 1) 0 .0 2% o f th e fa t o r th e oi l c on te nt o f th e fo od . I f bu ty la te d hy dr ox yt ol ue ne o r pr op yl g al la te i s al so us ed th e to ta l s ha ll no t e xc ee d 0. 02 % o f th e fa t o r th e oi l c on te nt o f t he fo od . C O l u M N II P er m itt ed in o r up on (1 ) Fa ts a nd o ils ; l ar d; m on og ly ce ri de s an d di g ly ce ri de s; sh or te ni ng (2 ) D ri ed b re ak fa st c er ea ls ; d eh yd ra te d po ta to p ro du ct s (3 ) C he w in g gu m (4 ) E ss en tia l o ils ; c itr us o il fla vo ur s; d ry fl av ou rs (5 ) C itr us o ils (6 ) P ar tia lly d ef at te d po rk fa tty ti ss ue s; p ar tia lly d ef at te d b ee f f at ty ti ss ue (7 ) V ita m in A li qu id s fo r a dd iti on to fo od . (8 ) D ry b ev er ag e m ix es ; d ry d es se rt a nd c on fe ct io n m ix es (9 ) A ct iv e dr y ye as t (1 0) S of t d ri nk s (1 1) O th er u ns ta nd ar di ze d fo od s (e xc ep t un st an da rd iz ed pr ep ar at io ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct ) C O l u M N I A dd iti ve B u t y l a t e d h y d ro x y an is o le (a m ix tu re o f 2 te rt ia ry bu ty l 4 hy dr ox ya ni so le an d 3 te rt ia ry b ut yl 4 hy dr ox ya ni so le ) It e M N um be r B .1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 210 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x I pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS Iv p r e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) 0 .0 1% . I f b ut yl at ed h yd ro xy an is ol e or p ro py l, oc ty l o r do de cy l g al la te is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 01 % . (2 ) 0 .0 05 % . I f b ut yl at ed h yd ro xy an is ol e or p ro py l g al la te is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 00 5% . (3 ) 0 .0 2% . I f bu ty la te d hy dr ox ya ni so le o r pr op yl g al la te is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 02 % . (4 ) 0 .1 25 % I f bu ty la te d hy dr ox ya ni so le o r pr op yl g al la te is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 12 5% . (5 ) 0 .5 % . I f b ut yl at ed h yd ro xy an is ol e or p ro py l g al la te is al so u se d th e to ta l s ha ll no t e xc ee d 0. 5% . (6 ) 0 .0 06 5% . I f b ut yl at ed h yd ro xy ta ni so le is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 00 65 % . (7 ) 5 m g/ 1, 00 0, 00 0 un its . (8 ) 0 .0 03 5% . (9 ) 0 .0 2% o f th e fa t or t he o il co nt en t of t he f oo d. I f bu ty la te d hy dr ox ya ni so le o r p ro py l g al la te is a ls o us ed th e to ta l sh al l no t ex ce ed 0 .0 2% o f th e fa t or t he o il co nt en t o f t he fo od . (1 0) 0 .0 2% o f th e fa t or t he o il co nt en t of t he f oo d. I f bu ty la te d hy dr ox ya ni so le o r p ro py l g al la te is a ls o us ed th e to ta l sh al l no t ex ce ed 0 .0 2% o f th e fa t or t he o il co nt en t o f t he fo od . C O l u M N II P er m itt ed in o r up on (1 ) F at s an d oi ls ; la rd ; m ar ga ri ne m on og ly ce ri de s an d di gl yc er id es ; s ho rt en in g (2 ) D ri ed b re ak fa st c er ea ls ; d eh yd ra te d po ta to p ro du ct s (3 )C he w in g gu m (4 )E ss en tia l o ils ; c itr us o il fla vo ur s; d ry fl av ou rs (5 ) C itr us o ils ( 6) P ar tia lly d ef at te d po rk f at ty ti ss ue s; p ar tia lly d ef at te d be ef fa tty ti ss ue (7 ) V ita m in A li qu id s fo r a dd iti on to fo od (8 ) P ar bo ile d ri ce (9 ) S of t d ri nk s (1 0) O th er u ns ta nd ar di ze d fo od s (e xc ep t un st an da rd iz ed pr ep ar at io ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct ) C O l u M N I A dd iti ve B u t y l a t e d hy dr ox yt ol ue ne ( 3, 5 di t er tia ry b ut yl 4 hy dr ox yt ol ue ne ). It e M N um be r B .2 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 211Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x I pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS Iv p r e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0 .0 1% s in gl y or in c om bi na tio n. (2 ) 0 .0 1% s in gl y or in c om bi na tio n. (3 ) 0 .0 1% s in gl y or in c om bi na tio n w ith b ut yl at ed h yd ro xy an is ol e or bu ty la te d hy dr ox yl to lu en e. (1 ) 0 .0 05 % . I f b ut yl at ed h yd ro xy an is ol e or b ut yl at ed h yd ro xy to lu en e is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 00 5% . (2 ) 0 .0 1% . I f b ut yl at ed h yd ro xy an is ol e or b ut yl at ed h yd ro xy to lu en e is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 01 % . (3 ) 0 .1 25 % . I f b ut yl at ed h yd ro xy an is ol e or b ut yl at ed h yd ro xy to lu en e is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 12 5% . (4 )0 .5 % . I f b ut yl at ed h yd ro xy an is ol e or b ut yl at ed h yd ro xy to lu en e is al so u se d th e to ta l s ha ll no t e xc ee d 0. 5% . C O l u M N II P er m itt ed in o r up on (1 ) Fa ts a nd o ils ; la rd ; m ar ga ri ne ; m on og ly ce ri de s an d di g ly ce ri de s; s ho rt en in g ( 2) U ns ta nd ar di ze d fo od s (e xc ep t un st an da rd iz ed pr ep ar at io ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct ) (1 ) E di bl e fa ts a nd o ils , s ho rt en in g (2 ) B ut te r f at n ot in te nd ed fo r d ir ec t c on su m pt io n or fo r us e in re co m bi ne d m ilk o r r ec om bi ne d m ilk p ro du ct s (3 ) M ar ga ri ne (1 ) D ri ed b re ak fa st c er ea ls ; d eh yd ra te d po ta to p ro du ct s (2 ) C he w in g gu m (3 ) E ss en tia l o ils ; d ry fl av ou rs (4 ) C itr us o ils C O l u M N I A dd iti ve C itr ic a ci d G al la te s, d od ec yl , oc ty l, pr op yl G al la te , p ro py l It e M N um be r C .1 G .1 G .2 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 212 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x I pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS Iv p r e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (5 ) 0. 01 % o f th e fa t or t he o il co nt en t of t he f oo d. I f bu ty la te d hy dr ox ya ni so le o r b ut yl at ed h yd ro xy to lu en e is a ls o us ed th e to ta l s ha ll no t e xc ee d 0. 01 % o f t he fa t o r t he o il co nt en t o f t he fo od (6 ) 0. 01 % o f th e fa t or t he o il co nt en t of t he f oo d. I f bu ty la te d hy dr ox ya ni so le o r bu ty la te d hy dr ox yt ol ue ne i s al so u se d th e to ta l sh al l n ot e xc ee d 0. 01 % o f t he fa t o r t he o il co nt en t o f t he fo od . . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (5 ) S of t d ri nk s ( 6) O th er u ns ta nd ar di ze d fo od s (e xc ep t u ns ta nd ar di ze d pr ep ar at io ns o f— ( a) m ea t a nd m ea t p ro du ct ; ( b) fi sh ; a nd ( c) p ou ltr y m ea t a nd p ou ltr y m ea t p ro du ct ) (1 ) F at s a nd o ils ; l ar d; m on og ly ce ri de s a nd d i gl yc er id es ; sh or te ni ng ( 2) U ns ta nd ar di ze d fo od s (e xc ep t un st an da rd iz ed pr ep ar at io ns o f— (a ) M ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct s C O l u M N I A dd iti ve G um g ua ia It e M N um be r G .3 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 213Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x I pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS Iv p r e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. Sa m e m ax im um le ve ls o f u se a s lis te d fo r l ec ith in . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) Fa ts a nd o il s; l ar d; m on og ly ce ri de s an d di gl yc er id es ; s ho rt en in g ( 2) U ns ta nd ar di ze d fo od s (e xc ep t un st an da rd iz ed pr ep ar at io ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t an d po ul tr y m ea t pr od uc t) Sa m e fo od s as li st ed fo r l ec ith in (1 ) F at s an d oi ls ; l ar d; m ar ga ri ne ; m on og ly ce ri de s a nd d i gl yc er id es ; s ho rt en in g (2 ) U ns ta nd ar di ze d fo od s (e xc ep t u ns ta nd ar di ze d p re pa ra tio ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t an d po ul tr y m ea t pr od uc t) C O l u M N I A dd iti ve L ec ith in L ec ith in c itr at e on og ly ce ri de c itr at e It e M N um be r L .1 L .2 M .1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 214 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x I pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S C l a SS Iv p r e Se rv a t Iv e C O l u M N II I M ax im um L ev el o f U se (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e C O l u M N II P er m itt ed in o r up on (1 ) Fa ts a nd o ils ; l ar d; m ar ga ri ne ; m on og ly ce ri de s an d di g ly ce ri de s; s ho rt en in g ( 2) U ns ta nd ar di ze d fo od s (e xc ep t un st an da rd iz ed pr ep ar at io ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct ) (1 ) Fa ts a nd o il s; l ar d; m on og ly ce ri de s an d di gl yc er id es ; s ho rt en in g (2 )U ns ta nd ar di ze d fo od s (e xc ep t un st an da rd iz ed pr ep ar at io ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t an d po ul tr y m ea t pr od uc t) (1 ) F at s an d oi ls ; la rd ; m on og ly ce ri de s an d di gl yc er id es ; m ar ga ri ne ; s ho rt en in g ( 2) U ns ta nd ar di ze d fo od s (e xc ep t un st an da rd iz ed pr ep ar at io ns o f— (a ) m ea t a nd m ea t p ro du ct ; (b ) fis h; a nd (c ) po ul tr y m ea t a nd p ou ltr y m ea t p ro du ct ) C O l u M N I A dd iti ve M on oi so pr op yl c itr at e Ta rt ar ic a ci d V eg et ab le o ils c on ta in in g to co ph er ol s It e M N um be r M .2 T. 1 V. 1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 215Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x II pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S S e q u e St e r IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 25 p .p .m . (2 ) 75 p .p .m . (3 ) 10 0 p. p. m . (4 ) 25 0 p. p. m . (5 ) 27 5 p. p. m . (6 ) 75 p .p .m . (7 ) 34 0 p. p. m . C O l u M N II P er m itt ed in o r up on U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s U ns ta nd ar di ze d fo od s (1 ) A le ; be er ; lig ht b ee r; m al t liq uo r; p or te r; s of t dr in ks ; s to ut ( 2) F re nc h dr es si ng ; m ay on na is e; s al ad d re ss in g; un st an da rd iz ed d re ss in gs a nd s au ce s (3 ) P ot at o sa la d; s an dw ic h sp re ad (4 ) C an ne d sh ri m p an d tu na (5 ) C an ne d cr ab m ea t, lo bs te r a nd s al m on (6 ) M ar ga ri ne a nd s ho rt en in g (7 ) C oo ke d, c an ne d cl am s C O l u M N I A dd iti ve A m m on iu m c itr at e, d ib as ic A m m o n iu m c it ra te , m on ob as ic C al ci um c itr at e C a lc iu m d is o d iu m et hy le ne di am in et et ra ac et at e It e M N um be r A .1 A .2 C .1 C .2 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 216 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x II pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S S e q u e St e r IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se S am e le v el s as p re sc ri b ed f o r ca lc iu m d is o d iu m et hy le ne di am in et et ra ac et at e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e (1 ) 75 p .p .m . ca lc ul at ed a s an hy dr ou s ca lc iu m d is od iu m et hy le ne di am in et et ra ac et at e. (2 ) 10 0 p. p. m . ca lc ul at ed a s an hy dr ou s ca lc iu m d is od iu m et hy le ne di am in et et ra ac et at e. (3 ) 16 5 p. p. m . ca lc ul at ed a s an hy dr ou s ca lc iu m d is od iu m et hy le ne di am in et et ra ac et at e. (4 ) 29 5 p. p. m . ca lc ul at ed a s an hy dr ou s ca lc iu m d is od iu m et hy le ne di am in et et ra ac et at e. C O l u M N II P er m itt ed in o r up on Sa m e fo od s as li st ed fo r c al ci um d is od iu m e th yl en e di am in et et ra ac et at e (1 ) I ce c re am m ix ; i ce m ilk m ix ; s he rb et (2 ) U ns ta nd ar di ze d da ir y pr od uc ts Ic e cr ea m m ix ; i ce m ilk m ix G la ze d fr ui t (1 ) Pu m pi ng p ic kl e, c ov er p ic kl e an d dr y cu re em pl oy ed i n th e cu ri ng o f pr es er ve d m ea t or pr es er ve d m ea t p ro du ct . (2 ) U ns ta nd ar di ze d fo od s (1 ) D re ss in g an d sa uc es (2 ) S an dw ic h sp re ad (3 ) C an ne d re d ki dn ey b ea ns (4 ) D ri ed b an an a pr od uc ts C O l u M N I A dd iti ve C al ci um d is od iu m E D TA C a lc iu m p h o s p h a te , m on ob as ic C al ci um p ho sp ha te , t ri ba si c C al ci um p hy ta te C itr ic a ci d D is od iu m en ed ia m in et et er aa ce ta te It e M N um be r C .3 C .4 C .5 C .6 C .7 D .1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 217Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x II pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S S e q u e St e r IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 0. 02 % . (2 ) 0. 02 % . 0. 02 % . (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0 .5 % to ta l a dd ed p ho sp ha te c al cu la te d as s od iu m p ho sp ha te , di ba si c. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) M on o an d di g ly ce ri de s (2 ) S ho rt en in g M on o an d di g ly ce ri de s (1 ) Ic e cr ea m m ix ; i ce m ilk m ix ; s he rb et (2 ) U ns ta nd ar di ze d fo od s M ea t t en de ri se rs (1 ) C an ne d se a fo od s; p re se rv ed b ee f an d po rk ; pr es er ve d be ef a nd p or k pr od uc ts . (2 )I ce c re am m ix ; i ce m ilk m ix ; p um pi ng p ic kl e fo r th e cu ri ng o f p or k an d be ef c ut s (3 )U ns ta nd ar di ze d fo od s (1 ) I ce c re am m ix ; i ce m ilk m ix ; s he rb et ; p um pi ng pi ck le a nd d ry c ur e em pl oy ed i n th e cu ri ng o f pr es er ve d m ea t o r p re se rv ed m ea t p ro du ct (2 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve G ly ci ne Ph os ph or ic a ci d Po ta ss iu m p ho sp ha te , m on ob as ic P ot as si um p yr op ho sp ha te , te tr ab as ic So di um a ci d py ro ph os ph at e So di um c itr at e It e M N um be r G .1 P. 1 P. 2 P. 3 S. 1 S. 2 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 218 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x II pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S S e q u e St e r IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 0 .5 % to ta l a dd ed p ho sp ha te c al cu la te d as s od iu m p ho sp ha te , di ba si c. (2 ) 0 .1 % . (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (4 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0 .5 % to ta l a dd ed p ho sp ha te c al cu la te d as s od iu m p ho sp ha te , di ba si c. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0 .5 % to ta l a dd ed p ho sp ha te c al cu la te d as s od iu m p ho sp ha te , di ba si c. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 0 .5 % to ta l a dd ed p ho sp ha te c al cu la te d as s od iu m p ho sp ha te , di ba si c. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) P re se rv ed b ee f a nd p or k; p re se rv ed b ee f a nd p or k pr od uc ts (2 ) C an ne d se a fo od s (3 ) I ce c re am m ix ; i ce m ilk m ix ; p um pi ng p ic kl e fo r th e cu ri ng o f p or k an d be ef c ut s (4 ) U ns ta nd ar di ze d fo od s (1 ) P re se rv ed b ee f a nd p or k; p re se rv ed b ee f a nd p or k pr od uc ts (2 ) I ce c re am m ix ; i ce m ilk m ix ; p um pi ng p ic kl e fo r th e cu ri ng o f p or k an d be ef c ut s; s he rb et (3 ) U ns ta nd ar di ze d fo od s (1 ) Pr es er ve d be ef a nd p or k; p re se rv ed b ee f a nd p or k pr od uc ts (2 ) I ce c re am m ix ; i ce m ilk m ix ; p um pi ng p ic kl e fo r th e cu ri ng o f p or k an d be ef c ut s; s he rb et (3 ) U ns ta nd ar di ze d fo od s (1 ) P re se rv ed b ee f a nd p or k; p re se rv ed b ee f a nd p or k pr od uc ts ( 2) I ce c re am m ix ; i ce m ilk m ix ; m ea t t en de ri se rs ; pu m pi ng p ic kl e fo r t he c ur in g of p or k an d be ef c ut s; sh er be t (3 ) U ns ta nd ar di ze d fo od s C O l u M N I A dd iti ve So di um h ex am et ap ho sp ha te So di um p ho sp ha te , d ib as ic S o d iu m p h o s p h a te , m on ob as ic S o d iu m p y ro p h o sp h at e, te tr ab as ic It e M N um be r S. 3 S. 4 S. 5 S. 6 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 219Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x II pr t Iv FO O d a d d It v e S t h a t M a y B e u Se d a S S e q u e St e r IN G a G e N t S C O l u M N II I M ax im um L ev el o f U se (1 ) 0 .5 % to ta l a dd ed s od iu m p ho sp ha te c al cu la te d as s od iu m p ho sp ha te , d ib as ic . (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 )G oo d m an uf ac tu ri ng p ra ct ic e. 0. 15 % . t a B l e x II I FO O d a d d It Iv e S t h a t M a y B e u Se d a S St a r C h M O d II Fy IN G a G e N y S G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. 0. 4% . C O l u M N II P er m itt ed in o r up on (1 )P re se rv ed b ee f a nd p or k; p re se rv ed b ee f a nd p or k pr od uc ts (2 )P um pi ng p ic kl e fo r th e cu ri ng o f po rk a nd b ee f cu ts (3 )U ns ta nd ar di ze d fo od s M ar ga ri ne St ar ch St ar ch St ar ch St ar ch St ar ch St ar ch St ar ch C O l u M N I A dd iti ve So di um tr ip ol yp ho sp ha te St ea ry l c itr at e A ce tic a nh yd ri de A di pi c ac id A lu m in iu m s ul ph at e E pi ch lo rh yd ri n H yd ro ch lo ri c ac id H yd ro ge n pe ro xi de M ag ne si um s ul ph at e It e M N um be r S. 7 S. 8 A .1 A .2 A .3 E .1 H .1 H .2 M .1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 220 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x II I— C O N t d FO O d a d d It Iv e S t h a t M a y B e u Se d a S St a r C h M O d II Fy IN G a G e N y S C O l u M N II I M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. 50 p .p .m . o f m an ga ne se s ul ph at e ca lc ul at ed a s m an ga ne se . 25 % . G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on St ar ch St ar ch St ar ch St ar ch St ar ch St ar ch St ar ch St ar ch S ta rc h St ar ch St ar ch St ar ch C O l u M N I A dd iti ve N itr ic a ci d O ct en yl s uc ci ni c an hy dr id e Pe ra ce tic a ci d Ph os ph or ou s ox yc hl or id e Po ta ss iu m p er m an ga na te Pr op yl en e ox id e So di um a ce ta te So di um b ic ar bo na te So di um c ar bo na te So di um c hl or ite So di um h yd ro xi de So di um h yp oc hl or ite It e M N um be r N .1 O .1 P. 1 P. 2 P. 3 P. 4 S. 1 S. 2 S. 3 S. 4 S. 5 S. 6 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 221Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x II I— C O N t d FO O d a d d It Iv e S t h a t M a y B e u Se d a S St a r C h M O d II Fy IN G a G e N y S C O l u M N II I M ax im um L ev el o f U se 40 0 p. p. m . c al cu la te d as p ho sp ho ro us . G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. S e C O N d S C h e d u l e — C O N t d t a B l e x Iv — C O N t d FO O d a d d It Iv e S t h a t M a y B e u Se d a S y e a St F O O d S (1 ) 2, 00 0 p. p. m . o f t he fl ou r. (2 ) 2, 50 0 p. p. m . o f t he fl ou r. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 2, 50 0 p. p. m . o f t he fl ou r. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 2, 50 0 p. p. m . o f t he fl ou r. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on St ar ch St ar ch St ar ch (1 ) F lo ur ; w ho le w he at fl ou r (2 ) B re ad (3 ) U ns ta nd ar di ze d fo od s (1 ) B re ad (2 ) H on ey w in e; w in e (3 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad ( 2) A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut ; w in e (3 ) U ns ta nd ar di ze d ba ke ry fo od s C O l u M N I A dd iti ve So di um tr im et ap ho sp ha te Su cc in ic a nh yd ri de Su lp hu ri c ac id A m m on iu m c hl or id e A m m o n iu m p h o sp h at e, di ba si c A m m o n iu m p h o sp h at e, m on ob as ic It e M N um be r S. 7 S. 8 S. 9 A .1 A .2 A .3 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 222 [Rev. 2009 S e C O N d S C h e d u l e — C O N t d t a B l e x Iv — C O N t d FO O d a d d It Iv e S t h a t M a y B e u Se d a S y e a St F O O d S C O l u M N II I M ax im um L ev el o f U se (1 ) 2, 50 0 p. p. m . o f t he fl ou r. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 2, 50 0 p. p. m . o f t he fl ou r. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 2, 50 0 p. p. m . o f t he fl ou r. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 2, 50 0 p. p. m . o f t he fl ou r. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 7, 50 0 p. p. m . o f t he fl ou r. (2 ) 7, 50 0 p. p. m . o f t he fl ou r. (3 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) 5, 00 0 p. p. m . o f t he fl ou r. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on (1 ) B re ad (2 ) H on ey w in e; w in e (3 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad (2 ) U ns ta nd ar di ze d ba ke ry fo od s U ns ta nd ar di ze d ba ke ry fo od s U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad (2 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad (2 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad (2 ) F lo ur (3 ) U ns ta nd ar di ze d ba ke ry fo od s U ns ta nd ar di ze d ba ke ry fo od s (1 ) B re ad (2 ) U ns ta nd ar di ze d ba ke ry fo od s A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut C O l u M N I A dd iti ve A m m on iu m s ul ph at e C al ci um c ar bo na te C al ci um c hl or id e C al ci um c itr at e C al ci um la ct at e C al ci um p ho sp ha te , d ib as ic C a lc iu m p h o s p h a te , m on ob as ic C al ci um p ho sp ha te , t ri ba si c C al ci um s ul ph at e M an ga ne se s ul ph at e It e M N um be r A .4 C .1 C .2 C .3 C .4 C .5 C .6 C .7 C .8 M .1 [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 223Rev. 2009] S e C O N d S C h e d u l e — C O N t d t a B l e x Iv — C O N t d FO O d a d d It Iv e S t h a t M a y B e u Se d a S y e a St F O O d S C O l u M N II I M ax im um L ev el o f U se G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. (1 ) G oo d m an uf ac tu ri ng p ra ct ic e. (2 ) G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. G oo d m an uf ac tu ri ng p ra ct ic e. C O l u M N II P er m itt ed in o r up on A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut (1 ) A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; s to ut (2 ) U ns ta nd ar di ze d ba ke ry fo od s (1 ) A le ; be er ; lig ht b ee r; h on ey w in e; w in e; m al t liq uo r; p or te r; s to ut (2 ) U ns ta nd ar di ze d ba ke ry fo od s A le ; b ee r; m al t l iq uo r; ho ne y w in e; li gh t b ee r; w in e; po rt er ; s to ut U ns ta nd ar di ze d ba ke ry fo od s H on ey w in e; w in e A le ; b ee r; li gh t b ee r; m al t l iq uo r; p or te r; st ou t C O l u M N I A dd iti ve Ph os ph or ic a ci d Po ta ss iu m c hl or id e Po ta ss iu m p ho sp ha te , d ib as ic P o ta ss iu m p h o sp h a te , m on ob as ic So di um s ul ph at e U re a Z in c su lp ha te It e M N um be r P. 1 P. 2 P. 3 P. 4 S. 1 U .1 Z .1 [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 224 [Rev. 2009 t h Ir d S C h e d u l e (r e G . 4 4) St a N d a r d S FO r S pe C IF Ie d F O O d C O l O u r S I nt er m ed ia te M ax im um P er ce nt ag e 0. 5 0. 5 0. 5 0. 5 0. 5 0. 5 0. 5 E th er E xt ra ct ab le M at te r M ax im um P er ce nt ag e 0. 2 0. 2 0. 2 (f ro m a lk al in e so lu tio n) 0. 2 0. 2 0. 2 0. 2 Su bs id ia ry D ye M ax im um P er ce nt ag e 2 1 3 1 3 3 1 W at er In so lu bl e M at te r M ax im um P er ce nt ag e 0 .2 0. 1 0. 2 0. 2 0. 1 0. 2 0. 2 Pu re D ye M in im um P er ce nt ag e 85 82 85 85 85 85 85 C he m ic al N am e D is od iu m s al t o f 2 ( 4 su lp ho 1 n ap ht hy la zo ) 1 na ph th ol 4 s ul ph on ic a ci d Tr is od iu m s al t o f 1 ( 4 su lp ho 1 n ap ht hy la zo ) 2 na ph th ol 6 , 8 d is ul ph on ic a ci d D is od iu m s al t o r di po ta ss iu m s al t o f 2, 4 , 5 , 7 te tr ai od ofl uo ro sc ei n Tr is od iu m sa lt of 5 h yd ro xy 1 p s ul ph op he ny l 4 ( p su lp ho ph en yl az o) p yr az ol e 3 c ar bo xy lic ac id So di um s al t of 1 (4 su lp ho ph en yl az o) 2 na ph th ol 6 s ul ph on ic a ci d D is od iu m bi s ( p (N e th yl N p s ul ph on at ob en zy l) am in op he ny l) ( 2 s ul ph on at op he ny l) m et ha ne D is od iu m s al t of i nd ig ot in 5 , 5’ d is ul ph on ic ac id N am e C ar m oi si ne Po nc ea u 4R E ry th ro si ne Ta rt ra zi ne Su ns et ye llo w F C F B ri lli an t bl ue F C F In di go tin e [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 225Rev. 2009] FOurth SChedule (reG. 50) exeMptION lIMItS FOr pOISONOuS Or harMFul SuBStaNCeS IN FOOd part I Food SuBStaNCeS IN partS per MIllION Arsenic Lead Copper Zinc Fluorine Mercury Apple juice Apricot nectar Grapefruit juice Grape juice Lemon juice Orange juice Peach nectar Pear nectar Tomato juice Dextrose anhydrous Dextrose monohydrate Glucose syrup Dried glucose syrup Soft sugars White sugar Powder sugar Lactose Cocoa butter Refined oils and fats Virgin oils Canned fruits and vegetables .. .. .. Citric acid Tartaric acid Cream of tartar Sodium bicarbonate Baking powder Phosphoric acid Calcium phosphate Sodium potassium and ammonium phosphates Sodium and potassium nitrates Sodium nitrite Aluminium compounds Marine and fresh water animal products Liver Fresh fruits Fresh vegetables Gelatine Gelling agents, except gelatine....... .. .. .. .. .. — 0.2 — — — — 0.2 — — 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 0.5 0.1 0.1 — 1 1 2 2 2 4 4 4 1 1 3 5 1 2 1 2 2 3.5 0.3 0.3 0.3 1.0 0.3 0.3 0.3 0.3 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 0.5 0.1 0.1 0.5 10 10 20 5 10 5 5 5 10 20 10 10 2 7 2 7 20 5.0 — 5.0 5.0 5.0 5.0 5.0 5.0 5.0 2.0 2.0 5.0 5.0 10.0 2.0 2.0 2.0 0.4 0.1 0.4 — 50 50 50 50 50 30 30 30 50 50 50 100 150 50 50 30 50 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 — — — — — — — — — — — — — 50 50 50 50 50 30 30 30 50 50 50 100 100 50 50 100 200 — — — — — — — — — — — — — — — — — — — — — — 2 2 2 2 10 20 30 20 2 2 2 25 2 2 2 60 2 — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — 0.5 — — — — — [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 226 [Rev. 2009 Dried herbs, curry powder and spices Beverages as consumed and bottled water excluding mineral water Tea Edible bone meal Fish protein Foods not specified 5 0.1 1 1 3.5 — [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 227Rev. 2009] FOuth SChedule (Contd) part II Common or trade name Chemical name Tolerance P.P.M. Foods Aldicarb Aldrin A l u m i n i u m p h o s p h i d e (Phostoxin) Anilazine (Dyrene) Atrazine Azinphosmethyl (Guthion) 2-methyl-2- (methylthio) propionaldehyde 0 (methyl carbomoyl) oxime 1 , 2 , 3 , 4 , 1 0 , 1 0 hexachloro-1, 4-, 4a, 5, 8, 8a-hexahydro exo-1, 4- endo-5, 8 - d i m e t h a n o naphtalene. Aluminium phosphide 2 , 4 , d i c h l o r o - 6 (2-chloroanilino)-1, 3, 5-triazine 2-chloro-4-ethylamino-6 isopropylamino-1, 3, 5, triazine S - ( 3 , 4 - d i h y d r o - 4 oxobenzo (d) -(1, 2 , 3 ) - t r i a z in -3 yimethyl) dimethyl phorothiolothionate 0.1 0.2 0.1 Dieldrin residue to be included in the analysis 0.1 0.01 C a l c u l a t e d a s hyd rogen phosphide 20 10 5 1.0 0.25 0.02 4.0 1.0 0.5 Cottonseed B e e t s , c a r r o t s , parsnips, potatoes, turnips. Maize grain, marrows, sorghum grain, spinach, sweet corn. Raw cereals. Flour and other milled products, b r eak fa s t c e r ea l s , d r i ed vegetables, spices. Strawberries. Blueberrries, celery, cranberries, currants, garlic, gooseberries, huckleberries, leeks, onions, shallots, tomatoes. Blackberries, cantaloupes, c u c u m b e r s , d e w b e r r i e s , honeydewmelons, loganberries, muskberries, squash, pumpkins, raspberries, watermelons. Potatoes. Maize grain, sorghum grain, sugar cane, wheat grain. Eggs, milk, meat, fat and meat products of cattle, goats, hogs, horses, poultry and sheep. Apricots, grapes. Other fruits. Vegetables. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 228 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Binapacryl (Benlate) Binapacryl (morocide) Bonaid Bromophos Calcium cyanide Captafol (Diflotan) Captan Methyl-N (1-butylcarbomoyl) 2-benzimidazole) carbamate 2 - (1-methyl -n-propyl ) 4, 6- dini trophenyl 2 methylcrotonate Ethyl 4-hydroxy-6, 7-di isobutoxy-3- quionoline carboxylate 4-bromo-2, 5-dichlorophenyl dimethyl phosporothionate Calcium cyanide .. .. .. N - ( 1 , 1 , 2 , 2-tetrachloroethylthio) 3 a , 4 , 7 , 7 a tetrahydrophthalimide. N - ( t r i c h l o r o methylthio) 3a, 4, 7, 7a tetrahydrophthalimide. 15 2.0 1.0 0.2 1.0 0.5 0.3 0.2 0.4 0.1 0.5 25 C a l c u l a t e d a s hyd rogen cyanide 15 10 2.0 5 2.0 1.0 0.5 0.2 40 30 20 15 10 5 Apricots, cherries, nectarines, peaches, plums (including fresh prunes). Snap beans (succulent). Cucumbers, melons, summer squash, winter squash. Banana pulp, peanuts, sugar beetroots. Peaches, cherries.Apples, pears, grapes.Plums. Nectarine Poultry meat and products, kidney and liver of poultry, poultry skin and underlying fat. Muscle of poultry. Apples. Barley, maize, rice, rye, oats, sorghum, wheat. Peaches. Cherries (sour). Cherries (sweet). Tomatoes. Melons (whole). Cucumbers (whole) Apricots. Plums. Apples, cherries Pears. Apricots. Citrus fruits, peaches, plums, rhubarbs, tomatoes. Strawberries, raspberries, c r a n b e r r i e s , c u c u m b e r s , greenbeans, lettuce, marrows, peppers. Raisins. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 229Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Carbaryl (Sevin) Carbofuran (Furadan) Carbophenothion 1-naphtyl methylcarbamate 2, 3-dihydro-2, 2-dimethyl benzofuran-7-yl methylcarbamate S - ( 4 - c h l o r o phenylthiomethyl) diethyl hosporothiolothionate 5 10 7 5 0.5 3.0 2.5 1.0 0.5 0.2 0.5 0.2 0.1 2.0 Raspberries, blackberries, boysenberries, peaches, nectarines, leafy vegetables (except brassica), nuts (whole), olives (fresh), sunflower seed (entire), avocados. Citrus fruits, figs, guavas, mangoes, mulberries, strawberries, blueberries, pomegranates. Apples, bananas (pulp), grapes, beans, peas (including pod), brassica, tomatoes, peppers, eggplant, poultry (skin). P o u l t r y ( t o t a l ) ( e d i b l e portions). Cucurbits (includeing melons). Rice. Cottonseed (whole), sweetcorn (kernels), nuts, maize, millets (shelled), olive (processed), meat of cattle, goats and sheep, sorghum. Onions. Potatoes. Turnips. Rice. Maize grain, sugar-cane. Grapefruit, lemons, limes, oranges, sorghum grain, tangerines. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 230 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods C h i n o m e t h i o n a t (Morestan) Chlorobenside (mitox, Elimite) Chlordane 6 - m e t h y l - 2 - o x o - 1 , 3-dithiolo (4, 5-b) quinoxaline 4-chlorobenzyl 4-chlorophenyl sulphide. 1, 2, 4, 5, 6, 7, 8, 8-octachloro-3a, 4, 7, 7a-tetrahydro-4, 7, methyleneindane 0.8 0.2 0.1 6.0 4.0 3.0 1.5 1.0 0.75 3.0 0.3 0.2 Apples, apricots, beans snap (succulent form) beans, l ime (succulent from), bee t roots ,canta loupes , c h e r r i e s , c r a b a p p l e s , cucumbers, egg-plants, figs, grapes, nectarines, olives, onions (dry bulb), onions (green), peaches, pears, peas (succulent form), peppers, pimentos, plums (fresh prunes), quinces, soya beans (succulent form), spinach, strawberries, summer squash, tomatoes, watermelons. Maize (kernels plus cob with husk removed). Fat of cattle, goats, hogs and sheep. Strawberries. Apricots, peaches. Cherries. Apples, honeydew melons, muskmelons (cantaloupes), pears, summer squash. Plums (fresh prunes). Cucumbers, water melons, winter squash. Apples, apricots, crabapples, eggplants, grapes, nectarines, peaches, plums, quinces, strawberries, tomatoes. Potatoes, sweet potatoes, rutabagas, turnips, parsnips, sugarbeet, radishes. Asparagus, broccoli, brussels sprouts, cabbage, celery, cauliflowers, mustard greens, spinach. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 231Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods C h l o r f e n s o n ( O v e x , Ovotran) Chlorfenvinphos 4-chlorophenyl 4-Chlorobenzene sulphonate 2 - c h l o r o - 1 - ( 2 , 4-dichlorophenyl) vinyl diethyl phosphate 0.2 0.02 0.05 0.1 0.1 0.02 0.5 0.1 0.02 0.02 0.05 0.05 0.02 5.0 3.0 0.4 0.2 0.2 0.1 0.05 Swiss chard, lettuce. Beans, peas, eggplant, tomatoes, collards, wheat, rye, oats, rice (polished), maize, popcorn. Sorghum. Cantaloupes, cucumbers, pumpkin, squash, watermelons. Almonds, bananas, figs, guavas, fi lberts, mangoes, olives, passion fruit, papayas, pecans; pomegranates, pineapples, strawberries, walnuts. Citrus, pome and stone fruits. Crude soyabean and linseed oil. Crude cottonseed oil. Edible cottonseed oil. Edible soyabean oil Milk and milk products (fat basis). Fat of meat and poultry. Eggs (shell free). Citrus fruits. Apples, peaches, pears, plums, prunes. Carrots, celery. Meat (fat basis). Milk and milk products. Cauliflower, relish, horse radish, tomatoes. Brussels sprouts, cabbage, broccoli, swedes, turnips, potatoes, sweet potatoes, onions, leeks, mushroom, aubergines, peanuts (shelled), maize, wheat grain, cottonseed, rice (raw and polished). [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 232 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Clopidol (Coyden 25) Chlorobenzilate Chlorphenamidine Chlorphenamidine hydrochloride C h l o r o p r o p h a m (CIPC).. Chloropropylate 3, 5-dichloro-2, 6-dimethyl 4-pyridinol... E t h y l - 4 , 4 ’ lorodiphenylglycol late o r e t h y l 4 , 4 ’ dichlorobenzilate N N - d i m e t h y l - N ’ (2-methyl-4-chlorophenyl) formamidine N N - d i m e t h y l - N ’ (2-methyl-4-chlorophenyl) f o r m a m i d i n e hydrochloride. I s o p r o p y l N ( 3 - c h l o r o p h e n y l ) carbamate I s o p r o p y l 4 , 4-dichlorobenzilate 25 10 5.0 1.0 0.2 1.0 5.0 4.0 3.0 5.0 4.0 3.0 2.0 0.5 C a l c u l a t e d a s chlorophenamidine base equivalent 50 3.0 1.0 5 2.0 Uncooked liver and kidney of poultry. Uncooked tissue of poultry. Apples, pears (whole fruit). Citrus fruit (whole). Almonds, walnuts (without shells). Melons, cantaloupes. Pears. Peaches. Apples. Pears. Peaches, plums, prunes. Apples, brussels sprouts, cauliflower. Broccoli. Cabbages. Potatoes. Apples, pears, citrus fruit (whole). Tomatoes, cantaloupes. Mustard greens, turnip green. Beans, black-eyed peas, collards, kale, lettuce, peppers, pimentos, potatoes, soyabeans, strawberries, sweet potatoes, turnips, yams. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 233Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods C h l o r t h a l m e t h y l (Dacthal) Coumaphos (Co-Ral) Cruformate (Ruelene) Dalapon-Na (Dawpon Radapon) DDT.. ... .. Dimethyl ester of 2, 3, 5, 6-tetrachloroterephthalic acid 3-chloro-4-methyl-7 coumarinyl diethyl phosphorothionate 4-tertiary butyl-2 chlorophenyl methyl-N M e t h y l p h o s p h o r o amidate Sodium 2, 2 dichloropropionate 1, 1, 1-trichloro-2, 2-di (4-chlorophenyl) ethane 1.0 0.05 0.05 0.5 0.05 1.0 35 30 15 10 5 3.0 2.0 1.0 7 Broccoli, brussels sprouts, cabbage cantaloupes, garlic, honeydew melons, onions, summer squash, tomatoes, watermelons, winter squash. Maize grain, popcorn, sweetcorn (kernels plus cob with husk removed). Eggs (shell free). Meat (including poultry) on fat basis. Whole milk. Meat (fat basis). Peaches, plums. Asparagus. Peas. Maize grain, dried earcorn (kernels and cobs), potatoes, cranberries, citrus fruits. Bananas, grapefruit, sugar beets (roots and tops), tangerines, fresh corn (including sweet corn kernels plus cobs with husk removed). A p p l e s , g r a p e s , p e a r s , pineapples. Coffee. Apricots. Apples, pears, peaches, apricots, small fruit (except strawberries), vegetables (except root), meat or poultry (on fat basis). [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 234 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Dehydroacet ic ac id (sodium salt) Demeton (systox) 3-acety-6-methyl-2, 4-pyrandione, sodium salt A mixture of diethyl-2 (ethylthio) ethyl phosphorothionate and diethyl-2-(ethylthio) ethyl phosphorothionate 1.0 3.5 0.5 1.25 0.5 65 Calculated as dehydroacetic acid. 10 1.25 0.75 0.5 0.2 0.7 0.5 Maize, millets, sorghum, wheat grain, sunflower seed (entire), nuts (shelled), strawberries, root vegetables. Cherries, plums, citrus and tropical fruit. Whole milk. Milk products (fat basis). Eggs (shell free). Strawberries. Bananas (edible pulp). Grapes, hops. Almonds, apples, apricots, barley grain, broccoli, brussels sprouts, cabbage, cauliflower, celery, filberts, grapefruit, lemon, lettuce, muskmelons, nectarines, oat grain, oranges, peaches, pears, peas, pecans, peppers, plums, potatoes, strawberries, tomatoes, walnuts, wheat grain. Sugarbeets. Sorghum grain. Peaches, citrus fruits, cherries. Other fruits. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 235Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Diazinon (Basudin) Dibromochloropropane (Fumazone, Nemagon, Fumagon) Dichlone D i c h l o r v o s D D V P ( D D V S , N o g o s Vapona) Die thyl 2 - i sopropyl -6 –methyl-4-Pyrimidinyl phosphorthionate 1, 2, dibromo-3 chloropropane 2 , 3 - d i c h l o r o - 1 , 4-naphthoquinone 2, 2, dichloro-vinyl dimethyl phosphate 0.7 0.5 0.1 0.5 0.5 0.7 2.0 0.7 130 125 75 50 25 20 10 5 15 3.0 5.0 2.0 Leafy vegetables. Other vegetables. Wheat, barley, rice (polished). Almonds, walnuts, filberts, pecans, peanuts (shelled). Cottonseed, safflower seed, sunflower seed. Sweet corn (kernels and cobs with husks removed). Olives and olive oil. Fat of meat of cattle, sheep and hogs. Endive, lettuce. Bananas (in pulp). Beans, carrots, celery, figs, okra, parsnips, radishes, turnips. Broccoli, brussels sprouts, cabbage,cantaloupes, cauliflower, eggplants, honeydew melons, muskmelons, peppers, pineapples, tomatoes. Blackberr ies , cucumbers , boysenberries, dewberries, grapes, loganberries, raspberries, summer squash. Citrus fruits. Strawberries, walnuts. Apricots, nectarines, peaches Strawberries. Apples, beans, celery, cherries, peaches, plums (fresh prunes), tomatoes. Cocoa beans. Raw grain (wheat, rice, rye, oats, barley, maize, sorghum, etc.). [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 236 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Dicloran (Botran, allisan) Dicofol (Kelthane) Dieldrin 2, 6-dichloro-4-nitroaniline. 2, 2, 2-trichloro-1, 1-di (4-chlorophenyl) ethanol 1, 2, 3, 4, 10, 10-hexachloro-6, 7-epoxy-1, 4, 4a, 5, 6, 7, 8, 8a-octahydroexo-1, 4 - e n d o - e x o - 5 , 8 methanonaphthalene... 0.5 2.0 0.5 0.5 1.0 0.5 0.1 0.05 0.05 0.02 0.1 20 15 5 1.0 0.25 5 0.1 Milled products from raw grain. Coffee beans, soyabeans, lentils, peanuts. Mushrooms. Fresh vegetables (except lettuce). Lettuce. Tomatoes. Fresh fruit (apples, pears, peaches, strawberries, etc.). Meat of cattle, sheep, goats, pigs and poultry. Eggs (shell free). Milk (whole). Miscellaneous food items not otherwise specified. Aprico ts , nec ta r ines , peaches, sweet cherries, snap beans. B l a c k b e r r i e s , boysenberries, celery, raspberries, strawberries. Cucumbers, garlic, onions, tomatoes. Plums (fresh prunes). Potatoes. Fruit, hops, vegetables, tea (dry, manufactured). Asparagus, beans, broccoli, brussels sprouts, cabbage, cauliflower, [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 237Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Diquat (cation). Disul-sodium Disulfoton (Disyston) Diuron 9, 10 dihydro-8a, 10a diazoniaphenanthrene ion Sodium, 4, dichloro-penoxy ethyl sulphate. Diethyl S (2-(ethylthio) ethyl) phosphoro-thiolothionate 3-(3, 4-dichlorophenyl)-1, 1, dimethylurea 5 2.0 0.1 0.1 0.1 0.1 2.0 6 0.75 0.5 0.3 0.1 7 1.0 Rice (in husk). Rape seed, sorghum. Peas, beans, sunflower seed. Onions, potatoes, maize, rice (polished). Edible oils (sesame seed, sunflower seed, rape seed, cottonseed). Asparagus, strawberries. Potatoes, peanuts. Bar l ey g ra in , beans , broccoli, brussels sprouts, cabbage, caul i f lower, cottonseed, lettuce, oat grain, peanuts, peas, pecans, pine-apples, potatoes, rice, sorghum grain, spinach, tomatoes. Hops, sugar beets. Coffee, maize grain, sugar cane, wheat grain. Peppers, soyabeans. Asparagus. A p p l e s , a r t i c h o k e s , barley grain, blackberries, blueberries, boysenberries, citrus fruits, maize in grain or ear form (including sweet corn, field corn, popcorn), cotton seed, currants , dewberr ies , gooseberr ies , grapes , huckleberr ies , logan berries, oat grain, olives, pears, peas, pineapple, potatoes, raspberries, rye grain,sorghum grain, sugar cane, vetch (seed), wheat grain. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 238 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Dodine (Cyprex, Melprex) E n d o s u l f a n ( T h i o d a n , thionex) Endrin EPN Dodecylguanidine acetate 6, 7, 8, 9, 10, 10-hexachloro-1, 5, 5a, 6, 9, 9a-hexahydro-6, 9-methano-2, 4, 3-benzo (e) dioxathiopin-3-oxide 1 , 2 , 3 , 4 , 1 0 , 1 0 hexachloro-6-, 7-epoxy-1, 4 , 4a , 5 , 6 , 7 , 8 , 8a octahydro-exo-1, 4-exo-5, 8-dimethanonaphthalene E t h y l 4 - n i t r o p h e n y l enylphosphorothionate 5 10 2.0 0.3 0.2 30 2.0 0.5 0.2 1.0 0.1 0.2 0.2 0.02 0.02 1.0 0.2 3.0 Apples, cherries, peaches, pears. Strawberries. Peanuts, peas, potatoes, soyabeans. Black walnuts and pecans. Maize, millets, sorghum, wheat. Tea (dry manufactured). Fruit, vegetables. Cottonseed. Cottonseed oil (crude). Rice, unpolished. Cottonseed, cottonseed oil (crude). Edible cotton seed and maize oil. Apples, wheat, barley, sorghum, rice (husked or polished). Milk and milk products (fat basis). Fat of poultry. Eggs (shell free). Apples, apricots, beans, b e e t s , b l a c k b e r r i e s , boysenberries, cherries, c i t r u s f r u i t s , ma i ze , dewberries, grapes, lettuce, loganberries, nectarines, olives, peaches, pears, pineapples, plums (fresh prunes), qu inces , r aspber r i es , r u t a b a g a s , s p i n a c h , strawberries, sugar beets (not tops) , tomatoes , turnips, youngberries. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 239Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Ethion Etoxyquin Ethylene dibromide EDB Fenchlorphos Tetraethyl SS’-meth ylene bis phosphorothiol othionate)... 1, 2 dihydro-6-eth oxy-2, 2, 4-trim ethyl-quinoline. 1, 2-dibromoethane Dimethyl 2, 4, 5-trichlorophenyl phosphorothionate 0.5 0.05 2.0 1.0 0.5 7 2.5 3.0 75 50 40 30 25 10 5 Calculated as inorganic bromide 7.5 0.05 0.04 Almonds, cot tonseed, pecans, walnuts. Soya beans. Grapes. Other fruit. Vegetables. Tea. Meat (fat basis). Apples, pears. Broccoli, carrots, melons, parsnips, potatoes. Eggplant, okra, summer squash, sweet corn, sweet potatoes, tomatoes, barley, maize, sorghum and wheat. Pineapples. C u c u m b e r s , l e t t u c e , peppers. Cottonseed, peanuts. Asparagus, cauliflower. Lima beans, strawberries. Meat (fat basis). Egg yolk. Whole milk. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 240 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Fenitrothion (Sumithion, Folithion Danathion) Fentin acetate Fentin hydroxide (Brestan, Du-ter) Fensulfothion Fenthion (Lebaycid) Dimethyl 3-methyl-4 nitrophenyl phosphorothionate Tr ipheny l t in ace ta te Triphenyl tin hydroxide Diethyl4-(methylsulphinyl) phenyl phosphorothionate) Dimethyl 3-methyl-4 methylthiophenyl phosphorothionate 2.0 0.5 0.3 0.2 0.1 0.05 0.03 0.02 1.0 0.2 0.1 0.05 0.1 0.05 0.02 0.02 2.0 1.0 1.0 0.5 0.2 Maize and sorghum. Apples, cherries, grapes, lettuce. Red cabbage, tea (green at harvest). Tomatoes. Cocoa, coffee beans. Milk products (fat basis). Meat or fat of meat. Milk (whole). Celery. Sugarbeet, carrots. Potatoes, celeriac. Peanuts (shelled). Maize grain, onions, (dry), potatoes, tomatoes. Peanuts, pine-apples, sugar beets. Bananas, sugar-cane. Meat, fat and meat products of cattle, goats and sheep. Apples, peaches, cherries. Fat of meat. Cabbage, cauliflower, olives, olive oil. Grapes, oranges, peas, meat. Squash. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 241Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods F e n a z a f l o r (Lovozal) Ferbam Folpet (Phaltan) Phenyl 5, 6-dichloro-2 trifluoromethylbenzi midazole-1-carboxylate Ferric dimethyldi thiocarbamate N-(trichlorom ethylthio) phthalimide 2.0 7 Calculated as zinc ethylene bis dithiocarbamate 0.1 30 25 15 10 5 2.0 Apples. A p p l e s , a p r i c o t s , asparagus, beans, beets, black-berries, black-eyed peas, blueberries, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, collards, maize cranberries, cucumbers, currants, dates,eggplant, gooseberr ies , grapes , guavas, huckleberries, kale, kohlrabi, lettuce, loganberries, mangoes, melons, mustard greens, nectarines, onions, papayas, peaches, peanuts, pears, peas, peppers, plums (fresh prunes), p u m p k i n s , q u i n c e s , radishes , raspberr ies , rutabagas, spinach, squash, s t rawberr ies , summer squash, tomatoes, turnips. Almonds. Currants (fresh). Grapes,blueberries. Cherries, raspberries. Apples, citrus fruit. Tomatoes, strawberries. Cucumbers, cantaloupes (whole); water melons (whole) onions. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 242 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Fonofos Formothion Glyodin Heptachlor HHC (BHC) Oethylphenylethyl phosphoro-thiolothionate S-(N-formyl-N methythylcarbamoy lmethyl) dimethylphosphor othiolothionate 2-heptadecyl-2-imidazoline acetate 1, 4, 5, 6, 7, 8, 8-heptachloro 3a, 4, 7, 7a-tetrahydro-4, 7-methanoindene Mixed isomers of 1, 2, 3, 4, 5, 6-hexac-chlorocyclohexane 0.1 0.3 2.0 5 0.15 0.2 0.02 0.05 0.2 0.5 0.01 1.0 Asparagus, maize grain, peanuts, beets, carrots, chicory, garlic, green onions, horseradish, Jerusalem artichokes, leeks, onions, parsnips, potatoes, radishes, rutabagas, salsify; shallots, spring onions, sugar beets, sweet potatoes, turnips, yams. Strawberries. B l a c k currants. Apples, cherries, peaches, pears. Milk and milk products (fat basis). Fat or meat and poultry. R a w c e r e a l s , t o m a t o e s , cottonseed,soyabeans, edible soyabean oil. Vegetab les (except where otherwise specified), eggs (shell free). Carrots. Crude soyabean oil. Citrus fruit. Apples, apricots, asparagus, avocados, broccoli, brussels sprouts, cabbage, cauliflower, ce le ry, cher r ies , co l la rds , cucumbers, eggplants, grapes, kale, kohlrabi, lettuce, melons, nectarines, okra, onions (dry bulb only), peaches, pears, peppers, plums (fresh prunes) pumpkins, spinach, strawberries, squash, summer squash, swiss chard, tomatoes. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 243Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Hydrogen cyanide Lindane Linuron Malathion (Maladrex) Hydrogen cyanide Gamma i somer o f benzene hexachloride.. 3-(3, 4-dichlorophenyl) 1-methoxy-1 methylurea S-(1, 2-di (ethoxycarbonyl) ethyl) dimethyl 25 6 0.5 3.0 3.0 2.0 1.0 0.2 0.1 0.7 1.0 0.25 8 2.0 4.0 8 6 5 3.0 2.0 1.0 Raw cereals, cashew nuts. Flour. Raw cereals. Vegetables. Cranberries, cherries, g r a p e s , p l u m s , strawberries. Fat of meat (cattle, pigs, sheep). Maize and sorghum, beans (dried). Eggs (yolk). Milk and milk products (fat basis). Poultry (fat basis). Carrots, potatoes, soya beans, meat, fat and meat by-products of cattle, goats, hogs, horses and sheep. Maize in grain or ear form, sweet corn and popcorn, cottonseed, barley, oats, rye, sorghum and wheat. Raw cereals, nuts, dried fruit. Whole meal and flour from rye and wheat. Citrus fruit. Blackberries, raspberries, lettuce, endive, cabbage, chinese cabbage, marrow, soyabean, spinach, maize, sorghum. Avocado, cherries, guava, mango, mulberry, peaches, plums, pomegranates. Broccoli. Tomatoes, kale, turnips. Beans (green), apples. Strawberries, celery. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 244 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods M a l e i c h y d r a z i d e (MH).. Mancozeb (Dithane M-45) Maneb (Dithan M-22) Mercaptoben sothiazole 6 - h y d r o x y - 3 - ( 2 H ) pyridazinone A complex of zinc and maneb containing 20% manganese and 2.5% zinc Manganese ethylene-1, 2-bisdithiocarbamate.. Mercaptob ensothiazole.. 0.5 50 30 15 2.0 1.0 Sum of the dithiocarbamates present 2.0 10 7 0.1 Calculated as Zineb 0.1 Pears, blueberries, peas (in pod), cauliflower, peppers, eggplants, kohlrabi, roots (except turnips), swiss chard, collards. Potatoes. Beets, carrots, rutabagas. Onions. Marrows and pumpkins. Potatoes. Bananas (edible pulp). Apricots, beans (succulent), broccoli, brussels sprouts, cabbage, cauliflower, celery, chinese cabbage, c o l l a r d s , e n d i v e (oscarale), kale, kohlrabi, lettuce, mustard greens, nectarines, papayas, peaches, rhubarb, spinach, turnip tops. Apples, beans (dry), carrots, cranberries, cucumbers, eggplants, figs, grapes, melons, onions, peppers, pumpkins, summer squash, sweet corn (kernels plus cob with husks removed), tomatoes, turnip roots, winter squash. Almonds, potatoes. Apples. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 245Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Methomyl (Lannate) Methoxyclor 1-(methylthio) ethylideneamino N-methylcarbamate 1, 1, 1-trichloro-2, 2-di (4 methoxyphenyl) ethane 5 0.2 0.1 14 7 3.0 2.0 1.0 Cabbage. Fruiting vegetables and leafy vegetables (except cabbage). Maize grain (including popcorn) , f resh corn including sweet corn (kernels plus cob with husks removed). Apples, apricots, asparagus, beans, beets, blackberries, blueberries, boysenberries, broccoli, brussels sprouts, cabbage, caul i f lower, cherries, collards, maize (in husk), cranberries, cucumbers , cu r ran t s , dewberries, eggplants g o o s e b e r r i e s , g r a p e , kale, kohlrabi, lettuce, loganberr ies , melons, mushrooms, nectarines, peaches, peanuts, pears, peas, peppers, pineapple, plums (fresh prunes), p u m p k i n s , q u i n c e s , radishes , raspberr ies , rutabagas, spinach, squash, s t rawberr ies , summer squash, tomatoes, turnips, youngberries. Sweet potatoes, yams. Fat of meat from cattle, goats, hogs, horses or sheep. Barley, maize, grains of oats, rice, rye, sorghum, wheat. Potatoes. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 246 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Methyl bromide (Dowfume) M e t h y l e s t e r o f α-naphthalene acetic acid Methyl formate Mevinphos (Phosdrin)… Monuron Bromomethane Methyl ester of α-naphthalene acetic acid Methyl formate 2-methoxy-carbonyl-1 methy lv iny l d imethy l phosphate 3 - (4 -ch lo ropheny l ) -1 , 1-dimethylurea 100 50 20 10 0.5 Calculated as inorganic bromide 9 250 Calculated as formic acid 0.25 7 1.0 Nuts, peanuts. Raw cereals, cocoa beans. Dried fruits. Milled cereal products. Bread, other cooked cereal products, dried fruits and nuts, peanuts. Potatoes Currants, dates. Apples, asparagus, broccoli, brussels sprouts, cabbage, c a u l i f l o w e r , c e l e r y, collards, kale, lettuce, mustard greens, onions (green), pears, peaches, plums, raspberries, spinach, strawberries, tomatoes, turnip tops. Asparagus. Avocados, citrus fruits, g r a p e s , g r a p e f r u i t , cottonseed, kumquats, lemons, limes, oranges, pineapples, spinach, sugar cane, tangerines. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 247Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Nabam Naled (Dibrom) Disodium e thylene-1 , 2-bisdithiocarbamate 1 , 2 - d i b r o m o - 2 , 2-dichloroethyl dimethyl phosphate) 7 Calculated as Zineb 0.5 1.0 3.0 Apples, apricots, beans, beets, blackberries, black eyed peas , b rocco l i , brussels sprouts, cabbage, celery, carrots, cauliflower, cherries, citrus fruits, maize, cranberries, cucumbers, c u r r a n t s , e g g p l a n t s , endive, gooseberr ies , grapes, guavas, kohlrabi, loganberr ies , melons, mushrooms,nectarines, onions, parsley, peaches, peanuts , pears , peas , peppers, plums, pumpkins, q u i n c e s , r a d i s h e s , raspberries, rutabagas, salsify, squash, strawberries, summer squash, swiss chard, tomatoes, turnips. Beans (dry and succulent f o r m s ) , c u c u m b e r s , e g g p l a n t s , m e l o n s (cantaloupes, honeydew melons, musk melons, watermelons, and others), peas (dry and succulent forms), peppers, pumpkins, rice, soyabeans (dry and succulent forms), summer squash, tomatoes, winter squash. Broccoli, brussels sprouts, cabbage, caul i f lower, lettuce, strawberries. Chard, grapefruit, lemons, oranges, spinach, tangerines, turnip tops. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 248 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Nicotine Omethoate 1 - 3 - ( 1 - m e t h y l - 2 pyrrolidyl) pyridine… Dimethyl S-(N methylcarbamoyl methyl) phosphoro-thioate 2.0 2.0 1.0 0.2 0.1 0.04 0.02 Apples, apricots, artichokes, asparagus, beans, beets, beet tops., blackberries, black eyed peas, boysenberries, broccoli, brussels sprouts, cabbage, cantaloupes, c a u l i f l o w e r , c e l e r y, cherries, collards, maize, cucumbers, eggplants, grapefruits, green beans, green onions, kale, kohlrabi, lemons, lettuce, lima beans, limes, mushrooms, musk melons, mustard greens, nectarines, okra, onions, oranges, parsley, parsnips, peaches , pears , peas , peppers, pimentos, plums, prunes, pumpkins, quinces, radishes, rutabagas, snap beans, spinach, strawberries, summer squash, swiss chard, tangerines, tomatoes, turnips, watermelons, winter squash, youngberries Apples, beans, broccoli, cabbage, caul i f lower, collards, endive (escarole), kale , lemons le t tuce , oranges , pears , peas , peppers, spinach, swiss chard, tomatoes, turnips. Melons. Potatoes. Pecans. Wheat grain. Meat, fat and meat by products of cattle, goats, hogs, horses and sheep. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 249Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Omite Paraquat (Gramoxone) Parathion (Folidol) Parathion-methyl Perthane 2 - (P -T-bu ty lphenoxy) cyc lohexy l p ropa rgy l sulphite 1 , 1 ’ -d imeth ly -4 , 4 ’ bipyridylium ion Diethyl 4-ni t rophenyl phosphorothionate Dimethyl 4-nitrophenyl phosphorothionate 1, 1-dichloro-2, 2-bis (4-ethylphenyl) ethane 3.0 4.0 7 30 0.2 0.1 0.05 0.7 1.0 0.5 0.7 1.0 0.5 0.2 1.0 0.05 15 Apples, citrus, pears, plums, prunes. Nectarines. Apricots, peaches, grapes, strawberries. Hops (dried). Cottonseed. Potatoes C o t t o n s e e d m e a l , cottonseed oil (edible), sugar cane juice. Ve g e t a b l e s ( e x c e p t carrots). Peaches, apricots, citrus fruit. Other fresh fruit. Ve g e t a b l e s ( e x c e p t carrots). Peaches, apricots, citrus fruit. Other fresh fruit. F r u i t , c o l e c r o p s , curcubits. Other vegetables. Cottonseed oil Apples, broccoli, brussels s p r o u t s , c a b b a g e , cauliflower, cherries, chinese cabbage, endive, kale, kohlrabi, lettuce, mustard greens, parsley, pears, spinach. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 250 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods 2-phenyl phenol (and sodium salts) Phorate Phosalone Phosmet (Imidan) 2-hydroxydiphenyl Diethyl S-(ethylthiom ethyl) phosphorothiol othionate S-(6-chloro 2-oxobenzoxazolin 3-yl) methyl diethyl phosphorothiolothionate.. 0 0 - d i m e t h y l p h t h a l i m i d o m e t h y l phosphorothiolothionate 120 25 20 15 10 0.3 0.5 0.3 0.1 4.0 6 10 5 7 10 Cantaloupes (whole). Pears. Carrots, peaches. Sweet potatoes, apples, plums (including fresh prunes). Citrus fruit, cucumbers, peppers , cantaloupes ( e d i b l e p o r t i o n s ) , pineapples, tomatoes. Cherries, nectarines. Hops,potatoes. Sugar beet roots. Bar ley gra in , beans , maize grain, sweet corn (kernels plus cob with husk removed), lettuce, peanuts, rice, sorghum grain, sugar cane and tomatoes. Peaches. Cherries. Apples, pears. Plums. Cherries. Apples, grapes, peaches, pears. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 251Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Phosphamidon Piperonyl butoxide Pyrethrin Quinometh iona te (Morestan) 2 - c h l o r o - 2 d i e t h y l c a r b a moyl-1- methylvinyl dimethyl phosphate. 5 - ( 2 - ( 2 - b u t o x y e t h o x y ) e thoxymethyl)-6-propyl-1 , 3-benzodioxole 4 - h y d r o x y - 3 - m e t h y l 2 - ( 2 , 4 - p e n t a d i e n y l ) 2 - c y c l o p e n t e n - 1 - o n e - 2 , 2-dimethyl-3 (2-methylpropenyl) cyclopropane-carboxylate and 4-hydroxy-3-methyl-2- (2, 4-pentadienyl)-2- cyclopenten 1-one 1-methyl 3-carboxy-a, 2, 2-trimethylcyclopropane acrylate ester 6-methyl-2-oxo-1, 3-dithiolo (4, 5-b)- quinoxaline 1.0 0.5 0.4 0.2 0.1 0.2 20 8 1.0 3.0 1.0 0.1 6 4.0 3.0 1.5 1.0 0.75 Raw cereals. Apples, pears. Citrus fruits. Other fruit, cole crops. Tomatoes, lettuce, cucumbers, watermelons Other vegetables (except root vegetables for which a tolerance is not required). Raw cereals. Fresh fruit and vegetables, dried fruit and vegetables, oil seeds, treenut. Dried codfish. Raw cereals. Fresh fruit and vegetables, dried fruit and vegetables, treenuts. Dried cod fish. Strawberries. Apricots, peaches. Cherries. Apples, honeydew melons, musk melons, cantaloupes, pears, summer squash. Plums (fresh prunes). Cucumbers, watermelons, winter squash. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 252 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Quintozene Schradan Simazine Sodium orthophenyl phenate Pentachloronitrobenzene.. bis-N N N’N’-tetramethyl phosphorodiamidic anhydride 2-chloro-4, 6-bis (ethylamino)-1, 3, 5-triazine.. O-phenyl phenol, sodium salt 10 5 1.0 0.3 0.2 0.1 0.03 0.02 0.01 0.75 10 0.5 0.25 0.02 25 25 20 15 10 Mushrooms. Peanuts (whole). Bananas (whole). Lettuce, peanuts (kernels) Beans (navy), potatoes. Tomatoes. Cottonseed. Bananas (pulp), brussels sprouts, broccoli, cabbage, chinese cabbage, cauliflower, kale, kohlrabi, turnips. Beans (other than navy), peppers (bell). English walnuts. Asparagus. Artichokes. Almonds, apples, avocados, cherries, fresh corn including sweet corn (kernels plus cobs with husks removed), maize grain, cranberries, currants, dewberries, filberts, grapefruit, grapes, lemon, loganberries, macadamia nuts , o l ives , oranges, peaches, pears, plums, raspberries, strawberries, walnuts. Eggs, milk, meat, fat and meat products of cattle, goats, hogs, horses, poultry and sheep. Cantaloupes. Apples, pears. Carrots, peaches, plums. Sweet potatoes. Citrus fruits, cucumbers, peppers (bell), pineapples, tomatoes. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 253Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Sutan Tecnazene (Fusarex) Tetrachlor v i n p h o s (Gardona) T e t r a d i f o n (Fedion) TDE Tetrasul S - e t h y l - N N - d i - i s o b u t y l thiocarbamate 1 , 2 , 4 , 5 - t e t r a c h l o r o - 3 nitrobenzene Cisisomer of 2-chloro-1- (2, 4, 5-trichlorophenyl) vinyl dimethyl phosphate 2, 4, 4’, 5-tetrachlorodiphenyl sulphone 1, 1-dichloro-2, 2-di-(4 chlorophenyl) ethane.. 4-chlorophenyl 2, 4, 5-trichlorophenyl sulphide 5 0.1 25 10 8 0.75 0.1 100 30 30 5 2.0 1.0 7 3.5 1.0 0.1 Cherries, nectarines. Maize. Potatoes. Apples, sweet corn (kernels plus cob with husks removed), maize grain. Sorghum. Fat of meat of poultry. Eggs, meat and meat byproducts of poultry. Peppermint, spearmint. Fresh hops. Figs. Apples, apricots, crabapples, cherries, grapes, nectarine, peaches, pears, plums, prunes, quinces, strawberries. Citrus fruits. Cucumbers, melon, pumpkins, tomatoes, winter squash. Apples , apr icots , beans , b lueber r i e s , cucumbers , eggplants, grapes, melons, nectarines, peaches, pears, peppers, pumpkins, quinces, squash , summer squash , tomatoes. Blackberries, boysenberries, c h e r r i e s , c i t r u s f r u i t s , dewberries, loganberries, plums (fresh prunes), raspberries, s t rawberr ies , sweet corn (kernels plus cob with husks removed). Broccoli, brussels sprouts, cabbage, carrots, cauliflower, koh l r ab i , l e t t uce , peas , rutabagas, spinach, turnips. Apples. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 254 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Thiabendazole (Tector) Thiram Toxaphene T r i c y c l o h e x y l t i n hydroxide Trifluralin (Treflan) 2-4 (4’-thiazolyl) benzimidazole Bis (dimethylthiocarbamoyl) disulphide Chlorinated camphene having a chlorine content of 67-69% Tricyclohexyltin hydroxide 2, 6-dinitro-NN-dipropyl 4-trifluoromethylaniline 6 3.0 0.4 7 1.0 0.5 7 5 2.0 2.0 1.0 0.5 Citrus fruit. Bananas. Bananas (pulp). Apples , celery, peaches , strawberries, tomatoes. Bananas (edible pulp). Onions (dry bulb). Apples, apricots, beans, black berries, broccoli, brussels sprouts, cabbage, carrots, cauliflowers, celery, citrus fruit, collards, maize, cranberries, cucumbers, dewberries, eggplants, fat of meat from cattle, goats, hogs, horses and sheep, hazelnuts, hickery nuts, horseradish, kale, kohlrabi, lettuce, loganberries, nectarines, okra, onions, parsnips, peaches, peanuts, pears, peas, pecans, peppers, pimentos, quinces, radishes, raspberries, rutabagas, spinach, strawberries, tomatoes, walnuts, youngberries. Barley, oats, rice, rye, sorghum grain, wheat. Soyabeans (dry). Apples, pears. carrots. Citrus fruits, cottonseed, curcubits, fruiting vegetables, grapes, hops, leafy vegetables, nuts , peanuts , root crop vegetables (except carrots), safflower seed, seed and pod vegetables, stone fruits, sugar cane, sunflower seed, wheat grain. [Subsidiary] Food, Drugs and Chemical Substances Cap. 254 255Rev. 2009] FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Trizone Zineb Methylbromide with added chloropierin and propargyl bromide Zinc ethylene-1, 2-bisdithiocarbamate 25 40 60 Calculated as inorganic bromide 60 25 7 Broccoli, cauliflower, peppers, pineapples, strawberries. Muskmelons, tomatoes. Eggplants. Hops. Chinese cabbage, collards, endive, kale, lettuce, mustard greens, spinach, swiss chard. Apples, apricots, beans, beets, blackberries, boysenberries, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, citrus fruits, maize, cranberries, cucumbers, currants, dew-berries, eggplants, goose-berries, grapes, guavas, kohlrabi, loganberries, melons, mushrooms, nectarines, onions, parsley, peaches, peanuts, pears, peas, peppers, plums (fresh prunes), pumpkins, quinces, rad ishes , raspber r ies , rutabagas, salsify, squash, straw-berries, summer squash, tomatoes, turnips, youngberries. [Subsidiary] Food, Drugs and Chemical Cap. 254 Substances 256 [Rev. 2009 FOuth SChedule (Contd) part II- (Contd) Common or trade name Chemical name Tolerance P.P.M. Foods Ziram 2,4-D Zinx dimethyldithio-carbamate (2, 4-dichlorophenoxy) acetic acid 1.0 7 0.1 0.2 Wheat. Apples, apricots, beans, beets, blackberries, blueberries, boysenberries, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, collard, cranberries, cucumbers, d e w b e r r i e s , e g g p l a n t s , gooseberries, grapes, kale, kohlrabi, lettuce, loganberries, melons, nectarines, onions, peaches, peanuts, pears, peas, peppers, pumpkins, quinces, radishes, raspberries, rutabagas, spinach, squash, straw-berries, summer squash, tomatoes, turnips, youngberries. Almonds. Barley, oats, rye, wheat. [Subsidiary]