Notification of the Ministry of Public Health (No. 201) B.E. 2543 (2000) Re: Some Particular Kinds of Sauces

© 2003 FDA, MOPH (Unofficial) Notification of the Ministry of Public Health (No. 201) B.E. 2543 (2000) Re: Some Particular Kinds of Sauces It deems appropriate to amend the notification of the Ministry of Public Health, Re: Some Particular Kinds of Sauces. By the virtue of provisions of Sections 5 and 6 (3) (4) (5) (6) (7) and (10) of the Food Act B.E. 2522 (1979), in which contain provisions in relation to the restriction of Rights and Liberties of the Persons, in respect of which Section 29 and in conjunction with Section 35, Section 48 and Section 50 of the Constitution of the Kingdom of Thailand so permit by virtue of provisions of law; the Minister of Public Health hereby issues the notification as follows: Clause 1. The notification of the Ministry of Public Health No. 42 B.E. 2522 (1979), Re: Prescribed some particular kinds of sauces to be the specific controlled food and prescribed qualities or standards, dated 13th September B.E. 2522 (1979) shall be repealed. Clause 2. Chilly sauce, tomato sauce, papaya sauce, flour sauce or coloured flour sauce, and mixed sauces are prescribed to have qualities or standards. Clause 3. In this notification, sauce means product which is used as condiment in liquid or homogeneous form paste. There are 5 kinds of sauces as follows: (1) Chilly sauce means product that mainly consists of chilly and vinegar or other edible acids. (2) Tomato sauce means product that mainly consists of tomato. (3) Papaya sauce means product that mainly consists of papaya and vinegar or other edible acids. (4) Flour sauce or colored flour sauce means product that mainly consists of flour and vinegar or other edible acids. (5) Mixed sauces mean product that are mainly consists of 2 or more mixtures of sauces as stipulated in (1), (2), (3) or (4). © 2003 FDA, MOPH Clause 4. Sauce shall be of the qualities or standards as follows: (1) Odour and flavour inherent of that specific characteristics of sauces. (2) Acidity, to be calculated as acetic acid, as follows: (2.1) Not more than 10% by weight for chilly sauce and mixed sauces. (2.2) Not more than 7% by weight for tomato sauce. (2.3) Not more than 3% by weight for papaya sauce and flour sauce or coloured flour sauce. (3) Total solid not less than 20 % by weight for tomato sauce and flour sauce or coloured flour sauce, and not less than 15% by weight for papaya sauce. (4) Bacteria not more than 10,000 per 1 g. of food. (5) Escherichia coli less than 3 per 1 g. of food by Most Probable Number Method. (6) Total yeast and mould not more than 10 per 1 g. of food. (7) Free of pathogenic microorganism. (8) Free of toxic substances released by microorganisms in quantity which may be hazardous to health. (9) Usage of artificial sweetener shall follow to Food Standards of Joint FAO/WHO, Codex, Re: Food additives and the amended version, and may be used in single or in combination with sugar. In case where no standards is prescribed in the first phrase, the Food and Drug Administration shall prescribe according to an approval of the Food Committee. Clause 5. Usage of food additives shall follow to the notification of the Ministry of Public Health, Re: Food additives. Clause 6. Some particular kinds of sauces producers or importers for sales shall follow to the notification of the Ministry of Public Health, Re: Production processes, production equipments and foods storages. Clause 7. Usage of containers for sauce shall follow to the notification of the Ministry of Public Health, Re: Containers. Clause 8. Labels for sauce shall follow to the notification of the Ministry of Public Health, Re: Labels. © 2003 FDA, MOPH Clause 9. Food Registration or Food Labelling, which are issued to follow the notification of the Ministry of Public Health No. 42 B.E. 2522 (1979), Re: Prescribed some particular kinds of sauces to be specific controlled food and prescribed qualities or standards, dated 13th September B.E. 2522 (1979), prior to this notification, shall be valid for 2 years as from the come into force date of this notification. Clause 10. Some particular kinds of sauces producers or importers, whose permits issued prior to this notification, shall apply for food serial number within one year as from come into force date of this notification. After applying for food serial number, sauces producers or importers shall be abated from stipulation in Clause 8 for a period of 2 years after this notification come into force. As a result, the remaining labels are allowed to be used until last but not exceeding to 2 years after this notification come into force. Clause 11. This notification shall come into force after 180 days as from the day following date of its publication in the Government Gazette. Notified on 19th September 2000 (Signed) Korn Thupparungsri (Mr. Korn Thupparuagsri) Minister of Public Health (Published in the Government Gazette Vol. 118, Special Part 6 Ngor, dated 24th January 2001) Note : This English version of the Notification is translated to meet the need of the non-Thai speaking people. In the case of any discrepancy between the Thai original and the English translation, the former will take priority.