DOCSLIB.ORG

No. 01 Of2007. Food Sanitation Regulation 2007. 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
No. 01 Of2007. Food Sanitation Regulation 2007. 1 ( STATUTORY INSTRUl\1ENT. No. 01 of2007. Food Sanitation Regulation 2007. ARRANGEMENT OF SECTIONS. PART 1. - PRELIMINARY. 1. Interpretation - "component" ( I ~. "Council" "food inspection laboratory" "ingredient" "Local Medical Authority" "prepared" "stall" "very short life" "short life" "longer life" PART IT. - FOOD INSPECTORS AND ANALYSTS. 2. Qualifications for Food Inspectors. 3. Qualifications for Food Analysts PART 111. - FOOD AND FOOD ADDITIVES. 4. Standards for food and food additives. 5. Irradiated food and food additives. 6. Meat from disease suffering animal. PART IV. - APPARATUS, PACKAGE AND LABELLING. 7. Cleanliness and sanitation of package and apparatus. 8. Package or apparatus recycling. 9. Foreign objects in food or packages. 10. Package structure and composition. 11. Labelling. 12. Particulars or labelling. 13. Prohibited labelling. • ( 14. Form and manner or labelling. 15. Date Marking. PART V. _ INSPECTION AND ANALYSIS .. 16. Laboratories for food inspection. 17. Powers and duties of Inspectors. 18. Seizure, condemnation and sampling of articles. 19. Tender of payment for samples. 20. Collecting samples. 21. Labelling samples. 22. Submitting samples for analysis. 23. Analysis of samples. 24. Certificate of analysis. PART VI. - CLEANLINESS AND SANITATION. ( 25. No liability against the state, etc. 26. Cleanliness and sanitation of premises, etc., 27. Cleanliness and sanitation of utensils and appliances. 28. Food Hygiene.. 29. Imported food, food additive, package and apparatus. 30. Food-borne diseases. PART VII. - INSTALLATION OF PREMISES. 31. Construction of premises for food, etc., 32. Premises where eating and drinking utensils are used by customers. 33. Construction of designated premises and markets. PART VIII. - REFRIGERATED OR FROZEN FOODS. 34. Transport and delivery of refrigerated or frozen foods. PART IX. -LICENCES. 35. Prescribed business. 36. Application for licence. 37. Form oflicence. 38. Licence fees. PART X. - MISCELLANEOUS. 39. Meat, poultry and fish not for human consumption. 40. Butcher's shops. 41. Alcoholic beverages. 42. Storage of perishable foods. 43. Ice. 44. Open packages. \. -ii- • PART XI. - OFFENCES AND PE, ,ALTIES. 45. General penalty. SCHEDULE S. Schedule 1 - Maximum Microbial Loads Permitted Schedule 2 - Permitted Food Additives Schedule 3 - Prescribed Animal Diseases Schedule 4 - Test for Packages and Apparatus Schedule 5 - Standards Acceptable for Statements of Ingredients and Component of Imported Food Schedule 6 - Audit Frequency Schedule 7 - Priority Classification Systems for Food Businesses Schedule 8 - Implementation Schedule Schedule 9 - Alcoholic Drinks Schedule 10 - Forms - iii- STATUTORY INSTRUMENT. No. of2007. Food Sanitation Regulation 2007. Being a Regulation, MADE by the Head of the State, acting with, and in accordance with the advice of the National Executive Council under the Food Sanitation Act 1991. PART I. - PRELIMINARY. 1. INTERPRETATION. In this Regulation, unless the contrary intention appears - "component" means any substance which forms a part of a substance; "Council" means the Food Sanitation Council established under Section 3 of the Act; "food ins;pection laboratory" means a laboratory for food inspection appointed under Section 16 of the Act; "ingredient" means any substance, including a food additive, used in the manufacture or preparation of a food and present in the final product; "Local Medical Authority" means a Local Medical Authority appointed by or under Section 4 of the Public Health Act (Chapter 226), and includes an Assistant Local Medical Authority appointed under Section 7 ofthat Act; "prepared" means prepared in advance and ready for retail sale; "stall" means any small, open fronted shop or table or any area or space occupied in or outside a market that is used for the storage, handling, display for sale or sale of food, a food additive, apparatus or package used with food or a food additive; "very short life" means food with a minimum durable life ofless then 7 days; "short life" means food with a minimum durable life of7 days or longer but less than 90 days; "longer life" means food with a minimum durable life of 90 days or longer but less than 2 years. Food Sanitation Regulation PART 11. - FOOD INSPECTORS AND ANALYSTS. 2. QUALIFICATIONS FOR FOOD INSPECTORS. For the purpose of Section 8(1)(a) of the Act, the required qualifications for a food inspector are : - . (a) a diploma of the Royal Society of Health for the Public Health Inspectors and has been engaged in the duties and responsibilities of a food inspector for at least two years or more; or (b) a diploma of the Royal Society of Health for the Public Health Inspectors and has satisfactorily completed a programme of study, approved by the Minister, specializing in food science or food surveillance; or (c) or a diploma or degree in environmental health, or its equivalent, from a tertiary education institution approved by the Minister. 3. QUALIFICATION OF FOOD ANALYST. (I) Subject to Subsection (2), a person appointed as a food analyst under Section 8 of the Act may be appointed as an analyst to conduct microbiological analysis or chemical and physical analysis or both. (2) For the purposes of Section 8(l)(b) of the Act, the required qualifications for a food analyst are :­ (a) a diploma, degree or post graduate diploma or higher qualification in science or applied science from a tertiary institution approved by the Minister; or (b) a general tertiary qualification and practical experience that together may be deemed by the Minister to be equivalent to the qualifications undervParagraph (a); and (i) in the case of a food analyst, to conduct microbiological analysis, specializing in microbiology; or ( ii ) in the case of a food analyst, to conduct chemical and physical analysis, specializing in chemistry or food technology; or (iii) in the case of an appointment to both positions in Paragraphs (i) and (ii), the appointee shall have received appropriate training in analytical chemistry and microbiology. PART Ill. - FOOD AND FOOD ADDITIVES. 4. STANDARDS FOR FOOD AND FOOD ADDITIVES. (1) For the purposes of Section 9(b) of the Act, the Minister, in consultation with the National Institute of Standards and Industrial Technology and the Food Sanitation Council, may, by notice in the National Gazette, fix standards for chemical contaminants, chemical residues and microorganisms and their toxins in food and food additives. -2- --- 01 Food Sanitation Regulation (2) Where no standard is fixed under Subsection (1), the following standards shall apply- (a) a person shall not manufacture, sell, import, process, use, prepare, store or display for sale- (i) any food or food additive which contains viable microorganisms in numbers greater than those specified in Schedule 1; or (ii) any detectable antibiotic residues except antibiotic nisin commonly used in the preservation of cheese and canned foods which have been sufficiently heat-processed to destroy spores of Clostridium botulinum; (iii) any food additive including any colouring, flavoring, preservative, antioxidant, artificial sweetener, vitamin, mineral, modifying agent or other substance to food and food additives, unless otherwise specified in standards fixed under this section. (3) Where no standard is fixed for a particular food or food additive, a food additive may be permitted to be added to an article where the food additive is prescribed for that article in Schedule 2. (4) A person who manufactures, sells, imports, processes, uses, prepares, stores or displays for sale any food or food additive containing any food additive which does not comply with standards fixed under the Act or in contravention of this Regulation is guilty of an offence. Penalty: A Fine not exceeding KSO,OOO.OO or imprisonment or both. (S) A person who manufactures, sells, imports, processes, uses, prepares, stores or displays for sale any food or food additive which does not comply with standards for chemical contaminants, chemical residues and microorganisms and their toxins fixed under the Act or in contravention of this Regulation is guilty of an offence. Penalty: A fine not exceeding KI0,000.00 or imprisonment or both 5. IRRADIATED FOOD AND FOOD ADDITIVES. (1) For the purposes of this section, "ionizing radiation" means radiation of a wavelength not greater than 100 nanometers capable of producing ions directly or indirectly in passage through matter. (2) A person shall not manufacture, sell, import, process, use, prepare, store or display for sale any food or food additive- (a) that has been intentionally exposed to ionizing radiation without the prior written approval of the Minister to irradiate the food or food additive; or (b) that has been accidentally exposed to ionizing radiation. 6. MEAT FROM DISEASE SUFFERING ANIMALS. For the purposes of Section 12 of the Act, the prescribed animal diseases are as specified in Schedule 3. -3- ') Food Sanitation Regulatio,! PART IV. APPARATUS, PACKAGE AND LABELLING. 7. CLEANLINESS AND SANITATION OF PACKAGE AND APPARATUS. For the purposes of Section 15(a) of the Act, and in addition to any standard fixed under Section 14 of the Act, the packaging or apparatus in which food or a food additive for sale is to be or is packed or enclosed shall- (a) be clean and free from any foreign matter; and (b) not be chipped, dented, broken, ripped or cracked; and (e) be maintained in a manner that protects it from contamination by dust, vennin or other likely sources of contamination. 8. PACKAGE OR APPARATUS RECYCLING. (1) A package or apparatus that is intended for use or used in the preparation, packing, storage, delivery or exposure of food or a food additive shall not be a package or apparatus that has been used for any other purpose. (2) The package or apparatus in which food or a food additive is packed or enclosed shall not include any second-hand seal, wad, cork or cork ring. (3) For the purposes of Subsections (1) and (2), it is sufficient proof of recycling of a package, apparatus or sealing material used in such package or apparatus if the package, apparatus or sealing material bears any mark or label belonging to another food or food additive.
Load more

Recommended publications
  • Notices Federal Register Vol
    28416 Notices Federal Register Vol. 62, No. 100 Friday, May 23, 1997 This section of the FEDERAL REGISTER 1255 22nd Street, NW, Room 311, West interests of consumers. Through contains documents other than rules or End Court Building, Washington, DC adoption of food standards, codes of proposed rules that are applicable to the 20250±3700; (202) 418±8852. For practice, and other guidelines public. Notices of hearings and investigations, information pertaining to particular developed by its committees and by committee meetings, agency decisions and committees, the delegate of that promoting their adoption and rulings, delegations of authority, filing of petitions and applications and agency committee may be contacted. (A implementation by governments, Codex statements of organization and functions are complete list of U.S. delegates and seeks to ensure that the world's food examples of documents appearing in this alternate delegates can be found in supply is sound, wholesome, free from section. Appendix 1 to this notice.) adulteration, and correctly labeled. In SUPPLEMENTARY INFORMATION: the United States, the United States Department of Agriculture (USDA); the DEPARTMENT OF AGRICULTURE Background Food and Drug Administration (FDA), The World Trade Organization (WTO) Department of Health and Human Food Safety and Inspection Service was established on January 1, 1995, as Services (HHS), and the Environmental [Docket No. 97±026N] the common international institutional Protection Agency (EPA) manage and framework for the conduct of trade carry out U.S. Codex activities. International Standard-Setting relations among its members in matters As the agency responsible for Activities related to the Uruguay Round informing the public of the sanitary and Agreements.
    [Show full text]
  • Livity Lessons 1A (Colon Health E-Book)
    Livity Lessons 1A (Colon Health E-Book) Greetings and thank you for taking a proactive approach to your “health care” reform. A bit about the author behind levity lessons, I began to have a vested interest in my health many years ago however, I became proactive in my health choices roughly in 2006. Grass Roots Health Care “reform” is a long journey and no one will arrive over night. To some the information provided may seem to be overbearing and taxing but be patient and remember your health is at stake. The modern world bombards us with all things appeasing to the eyes and deadly to body and soul. Growing up in a Carribean house my family use to have a saying “what sweet you is going to sour you”. As a child I didn’t understand but I grew to understand that proverb. The things that we so delight in “ie junk foods, process foods, fast foods” are going to take a toll one day. Recently in 2008 my family and I journey to the East African country of Ethiopia. It was there that I saw a stark contrast between people who eat pure unprocessed foods vs. people who eat processed foods with chemical additives and toxic drinking water. Way before I left for Africa I began to “watch what I eat” however I was still carrying around extra weight. In my eight months away I lost over 25 pounds and it was not from lack of eating. The diet there was one of fresh fruits and vegetables, whole grains.
    [Show full text]
  • GENERAL STANDARD for FOOD ADDITIVES CODEX STAN 192-1995 (Rev
    CAC/STAN 192-1995, Rev. 5 (2004) Page 1 of 140 GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192-1995 (Rev. 5-2004) PREAMBLE 1. SCOPE 1.1 PERMITTED FOOD ADDITIVES Only the food additives listed herein are permitted for use in foods in conformance with the provisions of this Standard.1 Only food additives which have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives2 (JECFA) and found acceptable for use in foods are included in this Standard. 1.2 FOODS IN WHICH ADDITIVES MAY BE USED This Standard sets forth the conditions under which permitted food additives may be used in all foods, whether or not they have previously been standardized by Codex. The food additive provisions of Codex Commodity Standards shall be included in and superseded by the provisions of this Standard. These provisions also comply with the other requirements of the Preamble. 1.3 FOODS IN WHICH ADDITIVES MAY NOT BE USED Food categories or individual food items where the use of food additives are not allowed or are restricted are defined by this Standard. 1.4 THE PERMITTED LEVELS OF USE FOR FOOD ADDITIVES The primary objective of establishing permitted levels of use of food additives in various food groups is to ensure that the intake of additives does not exceed the acceptable daily intake. The food additives covered by this standard and their maximum levels of use are based in part on the food additive provisions of previously established Codex commodity standards, or upon the request of governments after subjecting the requested maximum levels to an appropriate method which would verify the compatibility of a proposed maximum level with the ADI.
    [Show full text]
  • Matters Referred from the Codex Alimentarius
    S ALINORM 04/27/12 Abril de 2004 PROGRAMA CONJUNTO FAO/OMS SOBRE NORMAS ALIMENTARIAS COMISIÓN DEL CODEX ALIMENTARIUS 27º período de sesiones Ginebra, Suiza, 28 de junio – 3 de julio de 2004 INFORME DE LA 36ª REUNIÓN DEL COMITÉ DEL CODEX SOBRE ADITIVOS ALIMENTARIOS Y CONTAMINANTES DE LOS ALIMENTOS Rotterdam, Países Bajos 22-26 de marzo de 2004 Nota: Este informe contiene la Carta Circular del Codex CL 2004/9-FAC J2262/S CX 4/30.2 CL 2004/9-FAC Abril de 2004 A: - Puntos de contacto del Codex - Organismos internacionales interesados DE: Secretario de la Comisión del Codex Alimentarius Programa Conjunto FAO/OMS sobre Normas Alimentarias Viale delle Terme di Caracalla, 00100 Roma, Italia ASUNTO: DISTRIBUCIÓN DEL INFORME DE LA 36ª REUNIÓN DEL COMITÉ DEL CODEX SOBRE ADITIVOS ALIMENTARIOS Y CONTAMINANTES DE LOS ALIMENTOS (ALINORM 04/27/12) El informe de la 36ª reunión del Comité del Codex sobre Aditivos Alimentarios y Contaminantes de los Alimentos se examinará en el 27º período de sesiones de la Comisión del Codex Alimentarius (Ginebra, Suiza, 28 de junio - 3 de julio de 2004). PARTE A: CUESTIONES QUE SE SOMETEN A LA ADOPCIÓN DE LA COMISIÓN DEL CODEX ALIMENTARIUS EN SU 27º PERÍODO DE SESIONES PROYECTOS Y ANTEPROYECTOS DE NORMAS Y TEXTOS AFINES EN LOS TRÁMITES 8 Y 5/8 DEL PROCEDIMIENTO UNIFORME, RESPECTIVAMENTE 1. Proyecto de Principios de Análisis de Riesgos aplicados por el Comité del Codex sobre Aditivos Alimentarios y Contaminantes de los Alimentos, en el Trámite 8 (párr. 39 y Apéndice II). 2. Proyecto de Sistema de Clasificación de Alimentos de la Norma General del Codex para los Aditivos Alimentarios, en el Trámite 8 (párr.
    [Show full text]
  • Your Solution Starts Here Dear Test Test, We Are Delighted to Present Your Test Results!
    Your Solution Starts Here Dear Test Test, We are delighted to present your test results! Your Results Your results are divided into sections by the We believe that in providing you with your type of items tested. Within each section test results and relevant information in each you'll nd an overview page, this is to section, your results can form the beginning ensure your results are as clear and concise of a journey, enabling you to make positive as possible and your attention is drawn to changes to your daily diet and environment. the information that is of greatest value to you. You can see the full list of items tested In doing so we want you to be able to take in the detailed analysis page. steps towards eating a diet, which is nutritious and enjoyable and living a life, Your results report is designed to provide which is healthful and happy. the utmost clarity on your results and the actions we would recommend. If you have any further questions please do not hesitate to get in touch with us. Healthy regards, The US Food Intolerance Team [email protected] - www.usfoodintolerance.com 2 (65) Table of Contents Your Results Explained page 4 Food Sensitivities Analysis page 8 Non-food Sensitivities Analysis page 17 Hormonal Balance Analysis page 22 Gut Biome Analysis page 27 Digestive Health and Metabolism Analysis page 32 Metal Sensitivities Analysis page 37 Minerals and Nutrients Analysis page 42 Vitamins Analysis page 46 Additives Analysis page 50 What Can You Do Next? page 57 Simple Advice - A 23 Days Plan page 59 E-Numbers Explained page 60 Metal Potential Sources page 64 Contact page 65 3 (65) Your Results Explained A sensitivity test is not an allergy test It is important to reiterate that this test is NOT for allergy.
    [Show full text]
  • Le Présent Rapport Inclut La Lettre Circulaire Codex CL 2004/9-FAC
    F ALINORM 04/27/12 Avril 2004 PROGRAMME MIXTE FAO/OMS SUR LES NORMES ALIMENTAIRES COMMISSION DU CODEX ALIMENTARIUS Vingt-septième session Genève (Suisse), 28 juin – 3 juillet 2004 RAPPORT DE LA TRENTE-SIXIÈME SESSION DU COMITÉ DU CODEX SUR LES ADDITIFS ALIMENTAIRES ET LES CONTAMINANTS Rotterdam (Pays-Bas) 22 - 26 mars 2004 Note: Le présent rapport inclut la Lettre circulaire Codex CL 2004/9-FAC. J2262/F - ii - CX 4/30.2 CL 2004/9-FAC Avril 2004 AUX: - Services centraux de liaison avec le Codex - Organisations internationales intéressées DU: Secrétaire, Commission du Codex Alimentarius Programme mixte FAO/OMS sur les normes alimentaires Viale delle Terme di Caracalla, 00100 Rome (Italie) OBJET: DISTRIBUTION DU RAPPORT DE LA TRENTE-SIXIÈME SESSION DU COMITÉ DU CODEX SUR LES ADDITIFS ALIMENTAIRES ET LES CONTAMINANTS (ALINORM 04/27/12) Le rapport ci-joint de la trente-sixième session du Comité du Codex sur les additifs alimentaires et les contaminants sera examiné par la Commission du Codex Alimentarius à sa vingt-septième session (Genève (Suisse), 28 juin - 3 juillet 2004). PARTIE A: QUESTIONS SOUMISES À LA COMMISSION DU CODEX ALIMENTARIUS POUR ADOPTION À SA VINGT-SEPTIÈME SESSION AVANT-PROJETS ET PROJETS DE NORMES ET DE TEXTES APPARENTES AUX ETAPES 8 OU 5/8 DE LA PROCEDURE UNIQUE, RESPECTIVEMENT 1. Projet de Principes relatifs à l'analyse des risques appliqués par le Comité du Codex sur les additifs alimentaires et les contaminants, à l'étape 8 (par. 39 et Annexe II). 2. Projet de Système de classification des denrées alimentaires de la Norme générale Codex pour les additifs alimentaires à l’étape 8 (par.
    [Show full text]
  • Ingredients and Their Health Effects
    Information From: TRADITIONAL OVEN (http://www.traditionaloven.com/articles/122/) A listing of what additives and preservatives cause harm to our health Hyperactivity (H) - Asthma (A) - Cancer (C) Aluminium (preservatives) - - C Potassium & Calcium Sorbates ,Sorbic Acid (preservatives) H A - Benzoic Acid (preservatives) H A C Sodium Benzoate (preservatives) H A - Potassium Benzoate (preservatives) - A - Calcium Benzoate (preservatives) - A – Ethyl Para Hydroxybenzonate (preservatives) - A - Sodium Ethyl Para Hydroxybenzonate (preservatives) - A - Propyl P Hydroxybenzonate, Propylparaben (preservatives) - A - Sodium Propyl P Hydroxybenzonate (preservatives) - A - Sulphur Dioxide (preservatives) H A - Sodium Sulphite (preservatives) - A - Sodium Bisulphite (preservatives) - A - Sodium Metabisulphite (preservatives) - A - Potassium Metabisulfite (preservatives) - A - Potassium Sulfite (preservatives) - A - Calcium Sulphite (preservatives) - A - Calcium Hydrogen Sulphite (preservatives) - A - Potassium Bisulphite, Potassium Hydrogen Sulphite (preservatives) H A - Diphenyl, Biphenyl (preservatives) - - C Orthophenyl Phenol (preservatives) - - C Formic Acid (preservative) - - C Hexamine, Hexamethylene Tetramine (preservatives) - - C Potassium Nitrate (preservative) - A C Sodium Nitrite (preservative) H A C Acetic Acid, Glacial (preservatives) - A - Calcium or Potassium or Sodium Propionates, Propionic Acid (preservatives) H A Propyl Gallate (Synthetic Antioxidant) - A C Octyl Gallate (Synthetic Antioxidant) - A - Dodecyl Gallate (Synthetic
    [Show full text]
  • Matters Referred from the Codex Alimentarius
    ALINORM 04/27/12 April 2004 JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX ALIMENTARIUS COMMISSION Twenty-seventh Session Geneva, Switzerland, 28 June – 3 July 2004 REPORT OF THE 36th SESSION OF THE CODEX COMMITTEE ON FOOD ADDITIVES AND CONTAMINANTS Rotterdam, The Netherlands 22 - 26 March 2004 Note: This report includes Codex Circular Letter CL 2004/9-FAC - ii - CX 4/30.2 CL 2004/9-FAC April 2004 TO: - Codex Contact Points - Interested International Organizations FROM: Secretary, Codex Alimentarius Commission Joint FAO/WHO Food Standards Programme Viale delle Terme di Caracalla, 00100 Rome, Italy SUBJECT: DISTRIBUTION OF THE REPORT OF THE THIRTY-SIXTH SESSION OF THE CODEX COMMITTEE ON FOOD ADDITIVES AND CONTAMINANTS (ALINORM 04/27/12) The report of the thirty-sixth Session of the Codex Committee on Food Additives and Contaminants will be considered by the 27th Session of the Codex Alimentarius Commission (Geneva, Switzerland, 28 June - 3 July 2004). PART A: MATTERS FOR ADOPTION BY THE 27TH SESSION OF THE CODEX ALIMENTARIUS COMMISSION DRAFT AND PROPOSED DRAFT STANDARDS AND RELATED TEXTS AT STEPS 8 OR 5/8 OF THE UNIFORM PROCEDURE, RESPECTIVELY 1. Draft Risk Analysis Principles applied by the Codex Committee on Food Additives and Contaminants at Step 8 (para. 39 and Appendix II). 2. Draft Food Category System of the Codex General Standard for Food Additives at Step 8 (para. 68 and Appendix V). 3. Draft CCFAC Policy for Exposure Assessment of Contaminants and Toxins in Foods or Food Groups at Step 8 (para. 125 and Appendix XIV). 4. Draft Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts at Step 8 (para.
    [Show full text]
  • Dangerous Food Additives Table Additive Number Name of Food
    Dangerous Food Additives table Additive Number Name of Food Additive Hyperactivity Asthma Cancer 102 & E102 Tartrazine (food color) H A C 104 & E104 Quinoline Yellow (food color) H A C 107 & E107 Yellow 2G (food color) H A C 110 & E110 Sunset Yellow (Yellow food color #6) H A C 120 & E120 Carmines, Cochineal (food color) H A – 122 & E122 Azorubine, Carmoisine (food color) H A C 123 & E123 Amaranth (Red food color #2) H A C 124 & E124 Ponceau, Brilliant Scarlet (food color) H A C 127 & E127 Erythrosine (Red food color #2) H A C E128 Red 2G (Red food color) H A C 129 & E129 Allura Red AC (food color) H A C E131 Patent Blue (food color) H A C 132 & E132 Indigotine, Indigo Carmine (food color) H A C 133 & E133 Brilliant Blue (food color) H A C Acid Brilliant Green, Green S, Food Green 142 & E142 H A – (food color) 143 Fast Green (food color) – A – 150 & E150 Caramel (food color) H – – Activated Vegetable Carbons, Brilliant 151 & E151 H A C Black (food color) Food Brown, Kipper Brown, Brown FK 154 H A C (food color) Chocolate Brown HT, Brown HT (food 155 & E155 H A C color) Bixin, Norbixin, Annatto Extracts (yellow, 160b & E160b H A – red to brown natural colors) Titanium Dioxide, TiO2 (to give foods an E171 opaque color). More on Titanium ? ? ? Dioxide in comments below ↴ E173 Aluminium preservatives – – C Latol Rubine, Pigment Rubine E180 H A C preservatives 200 & Potassium & Calcium Sorbates ,Sorbic H A – E200-203 Acid preservatives 210 & E210 Benzoic Acid preservatives H A – 211 & E211 Sodium Benzoate preservatives H A C 212 & E212 Potassium
    [Show full text]
  • Attachment A2
    Attachment A2 Draft variation to the Australia New Zealand Food Standards Code (Volume 2, Schedules S1 to S30) – Proposal P1025 Code Revision Australia New Zealand Food Standards Code Food Standards Australia New Zealand Act 1991 Volume 2, Schedules 1 to 30 Contents Schedule 1—RDIs and ESADDIs 7 S1.01 RDIs and ESADDIs for vitamins .......................................................... 7 S1.02 RDIs and ESADDIs for minerals ..........................................................8 S1.03 Calculation of retinol equivalents for carotene forms of vitamin A ........ 8 S1.04 Calculation of alpha-tocopherol equivalents for vitamin E .................... 9 Schedule 2—Units of measurement 10 S2.01 Units of measurement........................................................................ 10 Schedule 3—Identity and purity 12 S3.01 Substances with specifications in primary sources ............................ 12 S3.02 Substances with specifications in secondary sources ........................ 13 S3.03 Additional and supplementary requirements ...................................... 13 S3.04 Specifications for Advantame ............................................................ 14 S3.05 Specification for agarose ion exchange resin .................................... 14 S3.06 Specification for bentonite ................................................................. 15 S3.07 Specification for bromo-chloro-dimethylhydantoin ............................. 15 S3.08 Specification for carboxymethyl cellulose ion exchange resin ............ 16
    [Show full text]
  • GENERAL STANDARD for FOOD ADDITIVES CODEX STAN 192-1995, Rev
    CODEX STAN 192 - PREAMBLE Page 1 of 78 GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192-1995, Rev. 4-2003 PREAMBLE 1. SCOPE 1.1 PERMITTED FOOD ADDITIVES Only the food additives listed herein are permitted for use in foods in conformance with the provisions of this Standard1. Only food additives which have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and found acceptable for use in foods are included in this Standard. 1.2 FOODS IN WHICH ADDITIVES MAY BE USED This Standard sets forth the conditions under which permitted food additives may be used in all foods, whether or not they have previously been standardized by Codex. The food additive provisions of Codex Commodity Standards shall be included in and superseded by the provisions of this Standard. These provisions also comply with the other requirements of the Preamble. 1.3 FOODS IN WHICH ADDITIVES MAY NOT BE USED Food categories or individual food items where the use of food additives are not allowed or are restricted are defined by this Standard. 1.4 THE PERMITTED LEVELS OF USE FOR FOOD ADDITIVES The primary objective of establishing permitted levels of use of food additives in various food groups is to ensure that the intake of additives does not exceed the acceptable daily intake. The food additives covered by this standard and their maximum levels of use are based in part on the food additive provisions of previously established Codex commodity standards, or upon the request of governments after subjecting the requested maximum levels to an appropriate method which would verify the compatibility of a proposed maximum level with the ADI.
    [Show full text]
  • Bureau Circular No. 2006-016
    REPUBLIC OF THE PHILIPPINES DEPARTMENT OF HEALTH BUREAU OF FOOD AND DRUGS Civic Drive, Filinvest Corporate City Alabang, Muntinlupa City 18 October 2006 BUREAU CIRCULAR No. _______________ TO: ALL MANUFACTURERS, DISTRIBUTORS, IMPORTERS AND WHOLESALERS OF PROCESSED FOOD PRODUCTS DISTRIBUTED IN THE PHILIPPINES SUBJECT: Updated List of Food Additives BACKGROUND It is the State’s policy, under Article II, Section 15, of the 1987 Constitution to “protect and promote the right to health of the people and instill health consciousness among them.” The 1987 Constitution also provides, in this Article XIII, Section 12, that: “The State shall establish and maintain an effective food and drug regulatory system and undertake appropriate health manpower development and research, responsive to the country’s health needs and problems.” Thus, to implement the foregoing policies, the Government, through the Department of Health, was mandated to, in accordance with the provisions of Republic Act No. 3720, as amended by Executive Order No. 175, and Republic Act No. 7394, establish standards and quality measures for foods and adopt measures to ensure pure and safe supply of foods in the country. The current regulatory guideline on the use of food additives in processed foods sold in the Philippines, Administrative Order No. 88-A s. 1984, needs updating to meet the current and emerging trends in food manufacturing. In view of the above and consistent with the requirements of the “WTO Agreement on Technical Barriers to Trade” on overcoming technical obstacles in world markets, this Bureau Circular aims to update and put together the list of permitted food additives and prescribes guidelines for their use and application in foods distributed in the Philippines whether locally manufactured or imported.
    [Show full text]