Food (Amendment) Regulations 2019

First published in the Government Gazette, Electronic Edition, on 31 January 2019 at 5 pm. No. S 59 SALE OF FOOD ACT (CHAPTER 283) FOOD (AMENDMENT) REGULATIONS 2019 In exercise of the powers conferred by section 56(1) of the Sale of Food Act, the Minister for National Development makes the following Regulations: Citation and commencement 1. These Regulations are the Food (Amendment) Regulations 2019 and come into operation on 1 February 2019. Amendment of regulation 9A 2. Regulation 9A of the Food Regulations (Rg 1) is amended — (a) by inserting, immediately after the word “beta-glucan” in paragraph (3), the words “or oat beta-glucan”; (b) by deleting the word “beta-glucans” in paragraph (3) and substituting the words “beta-glucans/Oat beta-glucans”; (c) by inserting, immediately after the words “barley beta-glucans” in paragraph (4)(b)(i), the words “or oat beta-glucans (as the case may be)”; and (d) by inserting, immediately after the words “barley beta-glucan” in paragraph (4)(b)(ii), the words “or oat beta-glucan (as the case may be)”. Amendment of regulation 16A 3. Regulation 16A(3) of the Food Regulations is amended — (a) by deleting the word “and” at the end of sub-paragraph (c); and S 59/20191 (b) by deleting the full-stop at the end of sub-paragraph (d) and substituting a semi-colon, and by inserting immediately thereafter the following sub-paragraphs: “(e) lactobacillus milk drinks or cultured milk drinks; (f) flavoured milk; (g) ready-to-drink coffee; (h) ready-to-drink tea.”. Amendment of regulation 18 4. Regulation 18 of the Food Regulations is amended by inserting, immediately after paragraph (3A), the following paragraph: “(3B) Monk fruit extract may be added to any food in accordance with good manufacturing practice for food additives as described in section 3.3 of the preamble of the Codex General Standard for Food Additives (CODEX STAN 192-1995), if the monk fruit extract contains — (a) mogroside Vof not less than 20% (w/w) and not more than 90% (w/w); (b) not more than 1 mg/kg lead; (c) not more than 1 mg/kg arsenic; (d) not more than 5% (w/w) ash; and (e) not more than 6% (w/w) moisture.”. Amendment of regulation 19 5. Regulation 19(2) of the Food Regulations is amended — (a) by deleting the words “or tartaric acid” in sub-paragraph (a)(iii) and substituting the words “tartaric acid, or propionic acid”; (b) by deleting sub-paragraph (v) of sub-paragraph (b); (c) by deleting “6” in sub-paragraph (b)(vi) and substituting “5”; and S 59/2019 2 (d) by deleting “7” in sub-paragraph (b)(vii) and substituting “6”. Amendment of regulation 22 6. Regulation 22(2) of the Food Regulations is amended by inserting, immediately after the word “namely,”, the word “1,3-propanediol,”. Amendment of regulation 31 7. Regulation 31 of the Food Regulations is amended — (a) by deleting the words “, lead and copper” in paragraph (1) and in the regulation heading and substituting in each case the words “and lead”; and (b) by inserting, immediately after paragraph (2A), the following paragraph: “(2B) A person must not import, sell, advertise, manufacture, consign or deliver any husked rice containing inorganic arsenic in excess of 0.35 ppm.”. Amendment of regulation 32 8. Regulation 32(3) of the Food Regulations is amended by inserting, immediately after the word “products,”, the words “liquid egg analogues,”. Amendment of regulation 36 9. Regulation 36(3) of the Food Regulations is amended by deleting the words “, and which shall be marked with the word “SEALED” on the shell” in sub-paragraph (f). Amendment of regulation 63 10. Regulation 63(2) of the Food Regulations is amended by deleting the words “and may contain formaldehyde incidentally absorbed in the processing in proportion not exceeding 5 ppm”. S 59/20193 Amendment of regulation 67 11. Regulation 67 of the Food Regulations is amended by deleting paragraph (2). Amendment of regulation 74 12. Regulation 74 of the Food Regulations is amended by deleting the words “and may contain formaldehyde incidentally absorbed in processing in proportion not exceeding 5 ppm”. Amendment of regulation 78 13. Regulation 78 of the Food Regulations is amended by inserting, immediately after paragraph (2), the following paragraph: “(2A) Edible fats and oils must not contain copper in excess of — (a) 0.1 ppm in the case of refined fats and oils; (b) 0.4 ppm in the case of virgin or cold-pressed fats and oils; and (c) 0.4 ppm in the case of lard, rendered pork fat, premier jus (oleo stock) and dripping (edible tallow).”. Amendment of Third Schedule 14. The Third Schedule to the Food Regulations is amended by deleting the full-stop at the end of item (g) of the table in paragraph 1, and by inserting immediately thereafter the following item: . Column 1 Column 2 Column 3 . “(h) Breakfast cereals Butylated hydroxyanisole (B.H.A.) 200 (on a fat or oil basis) or Butylated hydroxytoluene (B.H.T.) 100 (on a fat or oil basis)”. S 59/2019 4 Amendment of Part I of Fourth Schedule 15. Part I of the Fourth Schedule to the Food Regulations is amended — (a) by deleting column 5 (relating to “Propionic acid”) and its corresponding entries; (b) by renumbering column 6 as column 5; (c) by renumbering column 7 as column 6; (d) by deleting the item “Christmas pudding”; (e) by inserting, immediately below the item “Crustaceans, uncooked”, the following item and its corresponding entries in the appropriate columns as shown: “ . 1 2 3 4 5 6 Custard fillings and toppings (egg based) 1,000 1,000 ”; and (f) by inserting, immediately below the item “Fat spread”, the following item and its corresponding entries in the appropriate columns as shown: “ . 1 2 3 4 5 6 Fillings and toppings based on fat emulsion 1,000 1,000 ”. S 59/20195 Amendment of Part II of Fifth Schedule 16. Part II of the Fifth Schedule to the Food Regulations is amended by deleting the words “and lycopene” in paragraph 2(a) and substituting the words “, lycopene and paprika extract”. Amendment of Sixth Schedule 17. The Sixth Schedule to the Food Regulations is amended — (a) by deleting the words “and calcium” in the item “Caseinate, sodium and calcium” and substituting the words “, calcium and potassium”; (b) by inserting, immediately after the word “sodium;” in the item “Cellulose, methyl, ethyl, methyl ethyl, hydroxy propyl and hydroxy propyl methyl derivatives of; carboxy methyl cellulose; croscarmellose sodium”, the words “enzymatically hydrolysed sodium carboxymethyl cellulose (cellulose gum, enzymatically hydrolysed);”; (c) by inserting, immediately after the item “Dioctyl sodium sulphosuccinate;”, the following item: “Ethyl hydroxyethyl cellulose;”; and (d) by deleting the full-stop at the end of the item “Sorbitan monostearate; sorbitan tristearate; sorbitan mono-palmitate; sorbitan monolaurate; sorbitan mono-oleate” and substituting a semi-colon, and by inserting immediately thereafter the following item: “Tamarind seed polysaccharide.”. S 59/2019 6 Deletion and substitution of Part III of Seventh Schedule 18. Part III of the Seventh Schedule to the Food Regulations is deleted and the following Part substituted therefor: “PART III: AMINO ACIDS L-Isoleucine L-Isoleucine monohydrochloride L-Leucine L-Leucine monohydrochloride L-Lysine L-Lysine monohydrochloride L-Lysine acetate L-Methionine L-Phenylalanine L-Threonine L-Tryptophan L-Valine”. Amendment of Eighth Schedule 19. The Eighth Schedule to the Food Regulations is amended — (a) by inserting, immediately after the item “Citric acid” in Part 1, the following items: hydroxide” in Part 1, the following item: “Magnesium hydroxide carbonate;”; (c) by inserting, immediately after the item “Polyethylene glycol” in Part 1, the following item: “Polyvinylpyrrolidone, insoluble (polyvinylpolypyrrolidone);”; 7 “Cyclotetraglucose; Cyclotetraglucose syrup;”; (b) by inserting, immediately after the item “Magnesium S 59/2019 (d) by inserting, immediately after the item “Sodium citrate” in Part 1, the following item: “Sodium fumarate;”; (e) by inserting, immediately after the item “Trehalose” in Part 1, the following item: “Triammonium citrate;”; (f) by deleting the item “Alpha-acetolactate decarboxylase” and its corresponding entries under heading (C) of Part 2 and substituting the following item and its corresponding entries in the appropriate columns as shown: “ Enzyme EC Number Production organism Donor organism Donor gene Alpha acetolactate decarboxylase 4.1.1.5 Bacillus amyloliquefaciens Bacillus licheniformis Bacillus brevis Alpha acetolactate decarboxylase Bacillus subtilis Bacillus subtilis Bacillus brevis Alpha acetolactate decarboxylase ”; (g) by inserting, immediately below the item “Amylomaltase” under heading (C) of Part 2, the following item and its corresponding entries in the appropriate columns as shown: “ Enzyme EC Number Production organism Donor organism Donor gene Aqualysin 1 3.4.21.111 Bacillus subtilis Thermus aquaticus Aqualysin 1 ”; S 59/2019 8 (h) by deleting the item “Beta-amylase” and its corresponding entries under heading (C) of Part 2 and substituting the following item and its corresponding entries in the appropriate columns as shown: “ Enzyme EC Number Production organism Donor organism Donor gene Beta-amylase 3.2.1.2 Bacillus amyloliquefaciens Bacillus licheniformis Bacillus flexus Beta-amylase Bacillus subtilis ”; (i) by deleting the item “Beta-galactosidase (or lactase)” and its corresponding entries under heading (C) of Part 2 and substituting the following item and its corresponding entries in the appropriate columns as shown: “ Enzyme EC Number Production organism Donor organism Donor gene Beta galactosidase (or lactase) 3.2.1.23 Aspergillus niger1 . . Aspergillus niger1 Aspergillus oryzae Beta galactosidase (or lactase) Aspergillus oryzae Bacillus circulans ATCC 31382 Bacillus licheniformis Bifidobacterium bifidum Beta galactosidase (or lactase) Bacillus subtilis Bifidobacterium bifidum Beta galactosidase (or lactase) Kluyveromyces lactis4 Kluyveromyces marxianus5 Saccharomyces sp. ”; S 59/20199 (j) by deleting the items “Endo-1,4-beta-xylanase” and “Glucoamylase (or amyloglucosidase) and their corresponding entries under heading (C) of Part 2 and substituting the following items and their corresponding entries in the appropriate columns as shown: “ . Enzyme EC Number Production organism Donor organism Donor gene Endo-1,4-beta xylanase 3.2.1.8 Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Endo-1,4-beta xylanase Aspergillus niger1 Rasamsonia emersonii6 Endo-1,4-beta xylanase Aspergillus oryzae Aspergillus oryzae Aspergillus aculeatus Endo-1,4-beta xylanase Aspergillus oryzae Humicola lanuginosa10 Endo-1,4-beta xylanase Bacillus amyloliquefaciens Bacillus licheniformis Bacillus licheniformis Endo-1,4-beta xylanase Bacillus subtilis Bacillus subtilis Bacillus subtilis Endo-1,4-beta xylanase Bacillus subtilis Pseudoalteromonas haloplanktis Endo-1,4-beta xylanase Disporotrichum dimorphosphorum Humicola insolens Rasamsonia emersonii6 Trichoderma longibrachiatum3 Trichoderma longibrachiatum3 Aspergillus niger1 Endo-1,4-beta xylanase Trichoderma longibrachiatum3 Aspergillus tubingensis Endo-1,4-beta xylanase Trichoderma longibrachiatum3 Thermopolyspora flexuosa11 Endo-1,4-beta xylanase 10S 59/2019 Enzyme EC Number Production organism Donor organism Donor gene Glucoamylase (or amyloglucosidase) 3.2.1.3 Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Glucoamylase (or amyloglucosidase) Aspergillus niger1 Gloeephyllum trabeum Glucoamylase (or amyloglucosidase) Aspergillus niger1 Penicillum oxalicum Glucoamylase (or amyloglucosidase) Aspergillus niger1 Talaromyces emersonii Glucoamylase (or amyloglucosidase) Aspergillus niger1 Trametes cingulata Glucoamylase (or amyloglucosidase) Aspergillus oryzae Rhizopus delemar Rhizopus niveus Rhizopus oryzae Trichoderma longibrachiatum3 Trichoderma longibrachiatum3 Glucoamylase (or amyloglucosidase) ”; (k) by inserting, immediately below the item “Peroxidase” under heading (C) of Part 2, the following item and its corresponding entries in the appropriate columns as shown: “ . Enzyme EC Number Production organism Donor organism Donor gene Phosphatidylinositol phospholipase C 3.1.4.11 Pseudomonas fluorescens Isolated from soil Phosphatidylinositol phospholipase C ”; and (l) by inserting, immediately after the words “oryzin (EC 3.4.21.63)” in footnote 17 under heading (C) of Part 2, the words “and subtilisin (EC 3.4.21.62)”. 11 S 59/2019 Amendment of Tenth Schedule 20. The Tenth Schedule to the Food Regulations is amended — (a) by deleting the words “, LEAD AND COPPER” in the Schedule heading and substituting the words “AND LEAD”; (b) by deleting the words “, third and fourth” in the first paragraph and substituting the words “and third”; and (c) by deleting the column relating to “Copper (Cu)” and its corresponding entries. Amendment of Thirteenth Schedule 21. The Thirteenth Schedule to the Food Regulations is amended— (a) by inserting, corresponding to the item “Dairy-based desserts and dessert mixes”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Dairy-based desserts and dessert mixes 330 ”; (b) by inserting, corresponding to the item “Fat-based desserts and dessert mixes, excluding dairy-based dessert products”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Fat-based desserts and dessert mixes, excluding dairy-based dessert products 330 ”; S 59/2019 12 (c) by inserting, corresponding to the item “Fruit-based desserts and dessert mixes, including fruit-flavoured water-based desserts”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Fruit-based desserts and dessert mixes, including fruit-flavoured water-based desserts 350 ”; (d) by inserting, corresponding to the item “Cereal-based and starch-based desserts and dessert mixes”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Cereal-based and starch-based desserts and dessert mixes 165 ”; (e) by inserting, corresponding to the item “Egg-based desserts and dessert mixes”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Egg-based desserts and dessert mixes 330 ”; (f) by inserting, corresponding to the item “Edible ices (including sherbet and sorbet)”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Edible ices (including sherbet and sorbet) 270 ”; S 59/201913 (g) by inserting, corresponding to the item “Candied fruit”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Candied fruit 40 ”; (h) by inserting, corresponding to the item “Vegetables and seaweeds in vinegar, oil, brine, or soybean sauce”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Vegetables and seaweeds in vinegar, oil, brine, or soybean sauce 330 ”; (i) by inserting, corresponding to the item “Canned or bottled (pasteurised) fruit”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Canned or bottled (pasteurised) fruit 330 ”; (j) by inserting, corresponding to the item “Fruit preparations (including pulp, purees and fruit toppings)”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Fruit preparations (including pulp, purees and fruit toppings) 330 ”; (k) by inserting, corresponding to the item “Fermented fruit products”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Fermented fruit products 115 ”; S 59/2019 14 (l) by inserting, corresponding to the item “Fruit fillings for pastries”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Fruit fillings for pastries 330 ”; (m) by inserting, corresponding to the item “Canned or bottled (pasteurised) or retort pouch vegetables and seaweeds”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Canned or bottled (pasteurised) or retort pouch vegetables and seaweeds 70 ”; (n) by inserting, corresponding to the item “Fermented vegetable and seaweed products, excluding fermented soybean products”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Fermented vegetable and seaweed products, excluding fermented soybean products 200 ”; (o) by inserting, corresponding to the item “Jams, jellies and marmalades”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Jams, jellies and marmalades 360 ”; S 59/201915 (p) by inserting, corresponding to the item “Fruit-based spreads, excluding jams, jellies and marmalades”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Fruit-based spreads, excluding jams, jellies and marmalades 330 ”; (q) by inserting, corresponding to the item “Decorations, toppings (non-fruit) and sweet sauces”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Decorations, toppings (non-fruit) and sweet sauces 330 ”; (r) by inserting, corresponding to the item “Drinks consisting of a mixture of a non-alcoholic drink and beer, cider, perry, spirits or wine”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Drinks consisting of a mixture of a non-alcoholic drink and beer, cider, perry, spirits or wine 200 ”; and S 59/2019 16 (s) by inserting, corresponding to the item “Snacks: ready-to-eat, prepacked, dry, savoury starch products and coated nuts”, the following entry in the appropriate column as shown: “ . 1 2 3 4 5 6 Snacks: ready-to-eat, prepacked, dry, savoury starch products and coated nuts 170 ”. [G.N. Nos. S 515/2006; S 195/2011; S 175/2012; S 444/2012; S 493/2013; S 816/2014; S 49/2016; S 152/2017; S 302/2017; S 146/2018] Made on 29 January 2019. OW FOONG PHENG Permanent Secretary, Ministry of National Development, Singapore. [202/1-76; AG/LEGIS/SL/283/2015/1 Vol. 4] (To be presented to Parliament under section 56(4) of the Sale of Food Act). S 59/201917