Labelllnland I"ftsentatlon or I'oodstutr. Kegulalions, 1992

L.N. 65 ol 1991.

fOOl), DRUGS AND DRINK ING WATER ACT

(CA P. 231)

Labelllnland I"ftsentatlon or I'oodstutr. Kegulalions, 1992

IN exercise o f the powen conferred by section 12 of Ihe Food ,

Drugs and Drinking Waler Ao;:t , ,he Minister for Home Affairs a nd

Social Devc\oplm:n l . on the advice of the Food Sumdards Board, has

made the:: followin, regulationJ:-

1. 'These rClulation$ may be ciled as the Labelling and

Presentation of Foodstuffs Regulations . 1992 and iihall \:Ome into force

on such day as tile Minister may by notice prescribe, provided llial

different dates may be prescribed for different provisions of these

regulations.

1.2. Save!IJ provided under regulation 19 of these regulllions.

IheK regulations mall apply 10 food wh im is ready for deli~1)' 10 Ihe

ultimate oon5l1n1er o r to caterers in Malla , but shan not apply 10 food

intended for upon from Malla.

1.3. These I'Cg\llations shall abo apply 10 products referred 10 in

sub-paragraph (i) o f the proviso 10 paragraph (c) o f subsection (2) o f

section 14 0f the Act.

1 .

In Ihoe regulatio ns. unless the context otherwise requires

MAct means the Food. Drugs arK! Drinking Water Act ;

ft

Mc1aim H means a ny re presentation which litatCli. Jugges~ o r

implies that a food has particular quali ties relating to i~ origin ,

nutritional properties. nature . pr«essing. composition or any

other quality ;

~Codex

ft

Ali mentarius Commission means the organiz.ation

established by the governing bodiCli o f the Food and Agriculture

O rganiz.ation (FAO) and the Wo rld Health Organization (WH O)

to implement the joint FAOIWHO food standards programme;

MoomponentH means any $lJb!;tance which fontl$ part of a n

ingredient ;

Multimate OOTI5umer means a person buying otheTWi$e than

ft

for the purpose of resale o r for tM purposes of cateri ng

Clitablishmc:nts o r a ma nufacturing business;

Mco ntainer" includes an y form of pac kaging offood for sale as

a single item, wlM:ther by completely o r partially end()l;ing the

food. arK! includes WTIIppcn . A container may enclose several uni ts

o r types of packages when such is ..,ffered to the ultimate consume r ;

ME .E .C .ft means the European Economic Community;

kingredientft means a ny substance. including I food addi tive ,

used in the manufacture or preparation offood and still present in

the final product although possibly in a modified (orm ;

Mlabd M indudes any tag. ring or coliar. brand name. trade

mark . pictorial or other descriptive maller in any case, which is

wrillen, printed. stencilled. marked, embossed or impreM<d on.or

allached to, a con tainer offood. or in any other way elearly visible

throuSh its packaging;

"labelling" includes any wrillen. printed or graphic maller that

is present on the label, accompanies the food. Of is display<d near

the food. including that for the purpose of promoting its sale or

disposal;

"Iot" meam a batch or unit of a food!;!Uff produced.

manufactured or packaged essc:n lially under the same condilions;

" Minister" means the Minister responsible for p ... blie health

and incl ... des, to the extent of any a ... thorily given. any person

authorised in that behalf for any p ... rpose of these regulations ;

- prepackaged" means packaged or made ... p in ad~ance, in a

oon lainer. ready for offer to the ultimate consu mer . or for catering

pu rposes. SO long 35 this is done in such a way that the oontenl$

cannot be altered without opening or changing the package;

Mproccssi ng aid" means a substa nce or materi al, not incl ... ding

appa rat us or utensils. and not consumed as a food ingredien t by

itself. intcntionally used in the processing of raw materials. food!; or

its ingredients. to fulfil a ce nain tcchnologieal purpose d ... ring

treatment or processi ng and which may result in the non-

intentional but unavoidable presellCC of resid ues or deri~ativCl in

tbe final prod ... ct;

"food for catering purposes" mean s food for use in

rnta ... rants, Canteens, take aways. schools. hospitals and similar

institutions where food is offered for immediate oonsumplion;

"special dietary food " means a food wbich is speci all y

procc:ssed o r formulated to satisfy panirular dietary req ... irements

which e~ist beea ... se of a panicular physical or physiological

oondition or a specific disease or disorder and which is presented as

such (including food for infants and young children). TIle

composition of such food must differ significantly from t he

composition of ordinary food of a comparable nature, if such

ord inary food nist' ;

Mprepacked for dirCCl sale- means edibkl ices. flour

confectionery Of bread, which are prepacked by a retailer for sale

by him on Ihe premises where the food is packed or from a vehicle

... sed by him . or which ~re prepacked for sale on premlscs whe~

business is conducted by the producer of the food under the same

name as the business conducted on the premises where Ihe food is

produced; and other foods which are prepacked by a retailer for

laic by him on the premises where the food is packed or from I

vehicle used by him .

J . I . No per.;on shall in any way whatweve r des.::rihoc. on an)' label

of a prepackaged food or in any other labelling, or present prepackaged

food . in a manne r that is false. misle ading. deceptive or is intended or is

likely toaeate an erroneous impression regarding its nalure. subslance.

weight. volume of contents or quality or prepare or sell any such food in

any other way contrary to the provisions of these regul ations.

2. No pef50n shall des.::ribe. or presenl on any label or in any

otlter labelling. a prepackaged food by words , pictures orother devices

w'hich refer to or are suggestive. either directly or ind irectly . of any

other procluct with which sueh food might be confuse d Or in such

manner as to lead the purchaser or consumer to suppose that the food is

connected with such other procluct.

3.3. No person shall give any infonnation on a label which

attributes to an y food!;tuff the property of preventing. treating or curing

a human di5e3$C. or refe r to ~uch properties.

3.4. For the purposes of this regulation. "present" inc1udc~ the

presentation in ~ape. appearance and packaging of food the way in

which Ihe food is arranged lor sale. and the selti ng in which the food i~

displayed for 1031e.

1. Saving any other provision of any olher rellulation made

under Ihe Act. prepackaged food shall bear a label. containing the name

of the food. The name shall indicale the true nature of Ihe food and,

unless not practicahle. must be specific and not generic.

4. 1.1. Where any name is prCKTibed unrkr an y olher law or

regulation. th is name muSI be used . This name may be qualified by

otherwords 10 make it more precise

Provided that.

(a) where a name or names have been established for a food

in a Standard approved by the Codex Alimentarius Commission

Ihis name may be used ;

(b) whe re no name is prescribed as aforesaid. a name wh ich

is customary to the food may be used ; or

where no such name is prc~ribcd or is customarily used

(c)

Illi aforesaid. a

name which is sufrlCiently precise 10 inform Ihe

purchasoeroflhoe lrue nature of lhe food and lo enable the food to be

distinguished from products with wh ich il could be confused, may

be UKd. Where IIC.'CC$Ury because of the nalure orthe food or the

name used . lite name shall inclu.de a <k~ription o f the use of the

food .

4.2. A lrade mark . brand name or fancy name may be used so

long as it is not misleading and is acmmpanied by an appropriately

dcscriplive tenn. bUI may nol be used Illi Isuh!ititute for Ihe na meoft h~

food as is referred 10 in Ihis regulation.

4.J. The name of the food must include or be lICCOmpanicd by an

indication. a~ is applicable to such food. 1h81:_

" .J.I.

a food is powdered or is in any mhe r pliysical condition;

4.J.2. a food has been dried. freeze dried. frozen, concentrated

or ~mo ked or has been subjected 10 any other IreHtmcnt. if o mission of

such a statement could misle ad Or confuse the purchaser.

4.4. Where any food is con tact froun wilh dictllorodinuoro-

met hane. there mu st be a declaration o n the label to this effect.

4.5. 1. A food which has been lTealcd wit h ionil.i ng radiation

energy sha ll have on the label an indication of that treatment in dose

proximity 10 the name of tile food .

4.5.2. When an irradiated product is uKd as an ing.rcdicnt in

another food. this sllall be so declared in the lis\ of ingredients .

4.5.l. When a si ngle ingredient product is prepared (rom a raw

material whi(h has been irrndiated, the label ofthc product sha ll comain

a statement indicati ng the treat ment.

4.S.4. For Ihe purposes of paragraphs 4. 5. 1 to 4.5. 3, Ihe following

words shall be used on Ih e label; " I rradialed ~ Or Mu eated wilh ionizing

radi ation".

1 . E~cept for si ngle ingredient foods. the label shall con tain a Woo '"

complete li,t of ingredients in acoordance with the follo"'ing ...

requirements: -

5. 1.1 . tile list of ingredienlS must be headed or preceded by an

appropriate heading "'hich illCludes the .... ord Ringredients R;

5. 1.2. the ingredients must be listed in descending order of weight

determined as It the time of their use in the preparation or manufacture

of the food

5. 1.3. added waler and ~olatile products muSt be declared in

order of their weight in the finisheu produ ct. In the case of water. the

weight is calcul ated by ueuucting from the total weight of the finished

product the total weight of the olher ingredients used

5. 1.4. for an ingredient which is used in a food in roncentrll ted or

dehyuraled form and which is reconstituted during preparation of the

food. the weight of the ingredient before concentration or dehydration

may determine the orderof the ingredient in the list

5. 1.5. for concentrated or dehydrated food .... hi(h is inte nded 10

be reconstituted by the addition of water. the ingredienlS may be listed

in deKending order of their weight in the food when reconstituted as

di rected. provided the heading of the list includes the words

Ri ngredi"nts of the reconMituted product" or "ingredien ts of the rea dy

to use: product" or an~ similar expression;

whc:re a food consiSIlI of. or contains. mixed fruit. nulS,

~. 1 .6.

vegetables, spices o r herbs and no panicular fruit. nUl . vege mble . spice

or herb predominates sigllificantly by weight . those ingredie nts may be

listed ot herwise: than in de~nding onkrof weight , provided that

<a> whe re the food consists en tirely of such a mixture. the

heading of t he lis\ o f ingred ients includes the wo rds M;ngrcdienls in

variable proportion" o r othe r expre" ;on which indicates the nature

o f the order in which Ihe ingredients a re listed. and

(b) where a food contains such a mixture. Ihal part of the lis\

where the names of those: ingred ie nts appea r. is preceded by Ihe

words ~ingrcdients in variable proportion" or olher expression

whic h indicB tcs tile nat ure of the orde r in which those ingredients

arc listed .

.5.2. 1. Except as provKlcd by 5.2.2 and 5.3 below. tile na me used

fo r a n ingredient in tlte li, t o f ingredients, sllall be a name wlli cll , if tile

ingredie nt we re it!;elf being sold as a food, cou ld be used as tile name of

tlte food. Wlle re I purclla!;er could be misled by tile omissio n of an

indication which , if tile ingredient _re itself bcingsold as a food. W<M.1ld

be required to 3IXOITIpany the name. such indication must acxompany

tile name of the ingredient unless the provisio n req ui ring the indicatio n

provides to the contrary.

5,2,2. Generic names may be used for ingredienlJ; in a«ordan<:e

with the provisions laid down as follow~

Gene ric Name

fngt?ditnts

Conditio,,", 0/ use

0/ Generic Name

A ll types o f caseinates

Castinates

Any type of c heeSt

The labe lling of th e food

o f which the cheeSt: is

a n ingredie m doe!; not

reftr to a specifIC type

o f cheese

Cocoa butter

Press. ex pell e r o r

refined cocoa buller

Cru mbs o r rusks . Any type o f crumbcd,

as isappropriate

baked areal product

IXxtrose

Anhydrous dcltro&c Or

du tTOSt: mo nohyd-

n"

B m

Condili(lM of uu

Ingr~di~nlS

ofGtn~ric Nomt

,,,

Any refined ral or

The generic name must

be accompanied by

miJIUre of refined

fals

eitllc r

(i) Ihe description

'animal' or 'vcge-

table -, or both, as

is appropriate; or

anindic:ationofthe

(ii)

specific animal

ori&in or the spe-

cific vcgetable ori-

gin of the fat. or

both. as is Ipprop-

,.h

riale

Any ~es of fish

The labelling of the food

or shell·fish

of which the fish is an

ingredien t does not

refer- to a specific 51'" ies

of fish

Otherftsh

Any species of fISh or

shcll-fish other than

a species referred to

in the labelling of

the food of which the

fish or shell·fish is an

ingredicnt

flour. followed by Any miJture of flour

Ilistoftheoereab derivt:d from two or

{rom which the

more types of oerea]

flour is derived in

descending order

ofwcight

Crystallised fruit

Any crystallised fruit

The proponion or cry-

stallised fruit in the

lood 01 whkh it is an

ingredient must not

exoecd 10%

Gum base

An y type of gum pre-

paralion used in the

preparation 01 chew.

inggum

Herbsormixed

Any combination of

The proponion of herbs

herbs

tWO or more herbs

in the food of wh ich

o r paru of herbs

they are invedienls

mUM not exoeed 2%

CQnditions of use

ftlgT~di~"'s

ofGenerk N(lme

Any type of poullry

The labelling o f the rood

Pouhrymeat

of .... lIich the pouhry

meal

is an ingredient

~al

does 001 refer \0 a spe-

cific type of poultry mo:31

Any refilled oil. other The generic name must

Oil

be 3coomp;mied

by

than olive oil. or any

mixture of refined

tither

oils not including

(i)

olive oil

the description

'animal' or 'vege·

table' . or both. as

iuppropriale; or

(ii)

anindicationoftilc

specific

animal

origin Or the spe-

cifIC ~getable ori-

gin of the oil. or

1x11h. as is approp.

riate

In the case of hydroge n-

ated oil, the generic

name must. unle!lS it is

acoompan ied only by

the ~p!ion 'animal',

be accompanied also

the description

by

'hydrogenated'

S~orm;led

Any combination of

The proponioo of spices

""=

tWO or

more spices

alldlor spice extracts

arKUor spice extracts

in the food of which

Ihey are ingredients

must I10t exceed 2%

Starch

Any starch mher than

one which has been

modifoed chemically

Any starch which has

been modified chemi-

cally

A oy type of sucrose

Sugar

5.3. Thededaration of cad! additive is ~laled 10 the fu nction. o r .

whe re an addilive serves more Ilia" one function. the principal function

of the addiliYe in the fOO<!. The fu nctional category may not necessarily

be tile same as the class in wllicll the additive is listed in any rcgu lmion

on additives.

5.1. 1. An additive wllich isaddcd \00' used in a food to serve the

function of OflC of the following categorin mUSt be declared by the e;n-

egory name follo_d by tile speci fIC name or E .E.C. numbe r or 5e rial

number, 0. both name and number of the additive

F1aVQurenhancers

Acidityregulators

Acids (sec a lso 5.3.2 below)

Flour improven

Gellingagenls

Anti-ca king agents

Glazingagents

Anti·foaming agents

P~rvalives

Arllioxidanl$

Raisingage nts

ArtifICial sweeteners

Stabilisers

Colours

Thicke ners.

Emulsifiers

1 n th e case of an additive used as an acid either the category

S.J. 2.

lI,tme followed by the specific flame or E.E.C. number (or ser;al

numiK'r). or both . of the additive must be used , or if the specifIC name of

the additive includes the ",ord ~ acid~ the category name need nOI be

used .

S.l.J. Flavourings may be described by the ClItegory name

Mnavourings* alone (only the category name is neCl.'Ssary, thou gh the

name andlor number of the addit ive may also be ~tated) .

S.3A . The category name ~emu'sifying $IIIIS may be used on ly

M

for an emulsi fying $li lt which is added \0 or used in processed cheese

and processed cheese products. The category name may not be used

for any other food .

5.3.5. An addit i~e which must be named in the list of ingredients

and .... hich does not serve the fUllCtion of any of the categories listed

in 5.3. ' - S.3.4 above must be decla red by its specific name.

S.4. ' . Where a compoun d ingredient (that is. an ingredient wh ich c~

is itse lf composed oftwoor more ingredients) is used in the prepa ration iosredi< ... ·

of a food . th-e names of th-e ingred ients of the compound ingredient

must be gi~en in the list of ingredients of th e food either instead of

the name of the co mpound ingredient or in addition to it .

5.4.1. 1 f the name of the compound ingredient is give n. the names

of its ingredients must either immediately follow tha t name or be placed

in close proximity \0 it so that it is clea r that they are ingredients of

the compound ingredient .

5.4. 3. The names of ingredients of a oompound ingredient need

nOt be gi~cn .... he re the compound ingredient .... ould be exempt from

ingrediem lisling under an y law; or .... here the compound ingredient is

idenlirlCd by a generic term ; and the compound ingredienl consti tutes

less Ihan 250/. of Ihe fi nished product;

Provided that additives must be listed as stated in S.3 unless they

are exempt under pa ragraph S.7 of this regulation .

5.5. Water added as an ingredient of a food must be declared

in the list of ingredicms unlei$

5.5. 1. it is II~ in [he prepar.ll ion of tt.e food ~Iely for the

rt.'alf1Mi wI ;On or panial reconstitu tion of an ingredient used in

ronttnlrated or dehydrated fonn: Or

5.S.2. ;1 is uscd as, or as pan of. a medium ... hich is not nonnally

consumed: or

S.S.l.

added water does not exceed S% of the finished prodU<;l;

5.5.4. added to frolen or deep-frozen poultry in aocoroance with

E.E.C. requirements.

5.6. 1. Where a food is ch aracterised by rhe presence of a

panicular ingredient. rhe labelling of Ihe food may only place special

emphasis on the presence of the ingredient if it indudes a declaration

uf the minim um percentage of Ihe ingredient in Ihe food . determined

as at th e lime of its use in the preparation of the food.

5.6.2. Subject 10 the mher provisions of these regulmions. where

a food is characl~rised by the low comem of a panirular ingredient .

the labe lling of the food may only place special emphasis On the low

coment of the ingred ic nt if it includes a declaration of the maxi mum

pereentage of the ingredient in the food . determined as m the time of

its UM' in Ihe preparation of the food .

5.6.j. Th e declara tion referred 10 under 5.6.1 Or 5.6.2 above

mUSI appear eilher next 10 th e name of Ihe food. or in the list of

ingredien lS in close proximity 10 the name ofthe ingredienl in Question.

5.6. 4. A refe rence in the name of a food 10 a parlicular ingrctlien t

does nOI of itself conslitu le the placing of "special emphasis" on Ihe

presence Or low cont cnl of Ih at ingredient.

5.6.5. A reference in Ihe labelling 10 an ingredienl used in small

Quantity only as a flavouring does not of itso:lf conslitute the placing

of Mspecial emphasis" On the pre~nce or low conlent of that ingredi en t.

5.7. 1. The following ingredients need nOl be named in the list

of ingredients

5.7.1.1. constiluents of an ingredienl which hllYe bc:comc

lemporaril y ~paraled during Ihe manu facturing process and are lalc r

rc-i ntroduced in t~ir original proponions;

5.7.1. 1. an y addit;" e whose presence in Ihe food is oue only 10

the fact Ihal il was contained in onc or more: of lhe ingrcoicnts of the

food. provided it does not se ne any technological funCtion in the

finished product;

5.7. 1.,}. any addi tive which i~ used solely as a proces9i ngaid;

5.7. 1.4. an~ substance except water used D§ a !iOlvent or carrier

for an addiTive only in amounts n«essary for 'his purpose.

5.7.2. The followi ng foods need nOl be marked Or labelled with F<>o:>oj

a lisl of ingredients

5.7.2. 1. fresh fruiT and vegetables (including pOlaTocs) "'hich

have ooT been peeled or CUI into pi~ Or si milarly treDled;

5.7.2.2. carbonated waler with no added ingredient except

carbon dioxide. whose name indicales il has been ca rbonated

5.7.Z .,}. vinegar derived byfermcmation cxclusivelyfrom a si ngle

basic product and not containing any ocile, added ingredicm ; however.

if otile, ingredients aTe added only tl'lese r>eed be menTioned if the liST

states ~added ingredients- OT a similar expre~sion indicating that the

li51 is nOT compleTe;

5.7.2.4. cheese. buller. fermented milk and fermented cream

containing no added ingredien t except loctic protlucu. enzymes and

micr<KIrganisms esscntiallo manuf.Clure. or, for cheese (otller than

frnh curd cheese and processed cheese) , sa lt needed for its

manu(oclure; howeve r. if other ingredie nts are added ID these products,

only these need be menlioned if Ihe lisl STaTes "added ingredienls~ or

si mila r expression indicating Ihal Ihe list is no! complete;

5.7.2.5.

flavourings

5.7.2.6. foods consisTing of a single ingredien t. including flour

conmin;ng no added substances except those (ingrediems) required to

he prescm under an~ other regulations made under the Act ;

5.7.2.7. any drink "'ilh an alcoholic !ilrenglh by volume of more

than 1.2%

Provided Ihal if any of the above exempted foods arc marked with

a li st of ingredien ts. the list mu st be complete and meet the

requirements of Ihis regulation.

5.8. Notwithstandi ng the requirements of paragraph 5.7.2.7

beve rages containing morc than 1.2% by vol um e of alcohul , must bear

all indication on the label of 'he aClual alcoholic 5lfengt h by volume.

3.

L·ismijiel

ta'

I·ingredjcnti

ta '

ingredje nt

kompost

m'hemm~ Monn jingl'lalaw mcta I·ingredjcnt kompost ihn den ti mill·

e1enkar ta' I·ingredjent; tahl xi Jiii ohra: jtW mcta I·ingredjenl komposl

ikun identifikal b'terminu ieneriku: u I·ingredjcnt komposl

ji kkosti lwiui inqas minn 25% lal·prodoll lest

IUla I·additivi ghandltom ikunu elenkati kif jinghad fi 5,3 kemm·i l

darba ma jkunux dent; lah l il·pal1lgrafu 5,7 ta' dan ir·regolament.

5.5. I1 ma li jitd;ed bhala ingredjen t ta' haga ta' J·ikcl ghal'ldu jigi n_..0tj004.

dikjaTllt fiI·liSla la' ingredjenti gl'Iajr jek k

5.5. 1. jin tutIJ fit·lhejjija tal·hap la' I·itel unikament gtlar·

rikostituzzjoni jew rikostituzz;oni parzjali la' ingredjent utal rgtlam la

konce ntrala jew disidralata: jew

5.5.2. jintuta bbal a , jew bhala part; minn, medium li normalmenl

ma jigix ikkunsmot: jew

5.5.1.

ilma mitj ud ma je6:edix 5% tal-prodott !f:sl; jew

5.5 .•. ,k un miijud ma' pullam iffrit.at jf:w dap-fTOll"l skond jl·

IItitijiet lId· K.E .E.

5.6. 1. Mcu. I'Iaga la" I.ikd .klln karaucrizzala bil-preicnza la'

ingredjent partikolari , it-tikkeujar tal-haga la' j·ikel jista' bilo5 iqieghed

enrasi s.peCjali fuq il·preknza ta' I-ingredje nt jckk ikun jinklud;

di kjal'1U7joni lal·~r~nlaU minimu la' I-ingredjent fiI ·tl3ga la 'I-;kel kif

stabbilit fiI-hin la' I-uzu lieghu fit-thejjiia lal-hag;. la' l-ikeL

5.6.2. Bla bsara ghad-di$potizqooijiel l-ollra la' dawn iT-

regolamenti. met. haP. ta']·ikeltkun karallcrizzala bil-Imntenul ban

la' ingredjenc panikolari. iHikkenjar tal·haia ta' I-;lte! jist.· biss

iqicghed coras; speCial; fuq il·konlenut ban ta" I-ingredjcnt jckk ikun

jinklutli di kjaflll7joni tal-~r6cn lagg massimu la ' I-ingredjent m-hag..

1. The net conte nts shall be declared in metric unit5. This N ..

declaralion shall he made on the label in the following man nCr:-

6.1. 1.

for li'1uid foods. by volume;

6. 1.2. for solid food. by wcirJlI. ulXpllhat w~n 5ut h food is

usually sold by number. 11 dedal'1luon by count m1ly be made

for semi·solid or viK'OU~ food . either by weight or volume.

6. 1.3.

6.2. Food packed in a liq ... id medium normall y discarded before

consumption §hall ea rl')' a declaration of Ihe drained weight of the food .

For Ihe pul"JlOS<'S of Ihis pangra ph. liq uid medium rders 10 th e

liquid which is merely an adjunct IQ the ~ nlial elements of Ihat

preparation and is nOI a decisive (aaar for the purchase or sale of such

preparation and ineludes the fo llowing prod ucts. ei ther singly or in

combination artd also wh ... c froten or quick (roten: water aqueous

solutions of sugar andfOl'" sail . b.ilK. aqueOllS wtucians of food acids.

vinegar , aqueous solutions of othu swcel~ ni ng substances . fruil and

"cgetable juices in the case of fruili and vege tables.

1. Unless otherwise provided under any olhe r law or

reguJarion, all food to which these regulatiOllsapply mmt be marked or

labelled wilh the nlUTle or bU5inl!$S name and address of t~

manufacturer Of" packer. or seller. The country of origin of impo~cd

food shall also be dedared .

1.2. When a food undergoes processing. in a scrond country,

which changes its nature. the country in which Ihis proccssing is

pcrfonncd shall be considered 10 be Ihe coull1ry of origin for thc

purpose of labelling.

1.J. A pail offu:e box shall nol be conside red an add ress for the

purpose of these regulations.

1.4. Each container shall be embo!;sed Or otherwise ~rmanently

marked or labelled 10 identify the producing factory and the 101.

The provisions of this paragraph shall not apply 10 -

7.4.1. agricultural prodUCI5 sold or delivered by the produce r 10

a place of temporary storage. preparation or packing stat ion or

transponed from the holdings 10 producers' orgallisatiolls: or

7.4.2. foodstuffs which at poim of filial sale are n01 prepacked

Or which are packaged al the request of the purchaser or prepackaged

for immediate !lale.

1. Save as provided under paragraph 8.2 of this regulation . Ihe

date of minimum durahil ity of a food must 00 declared on the label.

Such dedaration shall 00 made by eit her

M

(a) the words "oost oofore followed hy tbe date as day .

month and year (in Ihat order) up to . and including which . Ihe

food call reasonably be e ~pected 10 relain in specifie pTOpC'nies

if properly stored ; or

(b) (i) for a food which can be expected 10 retain ilSspecifk

propcnies for three mOnlhs or less. it may be upressed as "best

befo re" folk> ... "C<J by Ihe day all(! mOnlh only;

(ii) for a food ""hich can reasonab ly be e-tpet:led 10

retain its ~cific propo.'n ics for more than three motllhs but not

more than eighteen months. it ma y be expressed as "best before

cnd" followed by the month and year onl y;

(iii) for a food wh ich ean rea50flably be elq)«led to

ret ain its specifIC prope n ies for more Ih,m eigllleen monlhs, il may

be expn:ssed in terms of. ~ar only if the words ~be$1 befon: ~ an

replaced by the words wbe$t before end ~.

8.2. For a food which is highly perishable from the

microbiological point of vie w. and which is therefore likel y, after a

shon period. to constitu te an imm edia te danger to human health there

shall be used the words ~ use by" followed by the datc up to and

including which the food. if properly stored . is recommended for use.

Such datc shall be npressoed in terms of eit"" r a day all(! a month in

that or~r. or 11 day . a moot h and 11 yur in Iha l order. TheK particulars

shall be (oIlo""ed by a descriplioo of the storage conditions which must

be observed.

8.3.

In all cases referred to unde r paragraph 8.1 the indication

~hal1. where applicable. also include any Special storage conditions or

conditions of use which must be ohscrved if the food is to retai n its

specific properties for the period specificd .

8.4. The day , month and year shall not be expressed in code.

8.5. The wbest before M or -use by" date must appear in the p me

field of vision lIS the nBme of the food and the net quantity. if required .

Howe~er. the actual date up to and including which the food can

reasonably be e~pected to retain ils speci fic propenies if properly

ttored. may appea r on the labelling separately from the words wbe$t

before" or wbest before e nd". or MUse by~ provided that such words . re

followed by a reference 10 the pl!t<% where the date appears .

8.6.

No food wh k h bears 00 the label thereof a Muse by M date

~hall be sold or exposed for sale after the date indicated on the label ,

8.1. Not .... ithstandi ng Ihe provisions of this regulation. the

follo .... ing foods need nOl be marked .... it h an indication of minimum

durabi lity or a "use by" date:-

8.1, 1. fresh fruit and ~egetablC!i (including potatoes but not

including sprouting "cds, legume ",roUlS and similar products) which

have not been peeled, or cut into pieces

8.7. 2. wine. liqueur wine. sparkling wine. aromatized wine and

an y si milar drink obtained from fru il O1 her than grapes, and any drink

made from grapes or grape mustS, coming within codes 2206.00.91 .

2206.00.93, and 2206.00.99, of the European Commu nity Combined

Nomenclature

8.7.3. any drink or beverage wilh an alcohol ic strength by volume

of 10% or more;

8.7.4. any soft drink . fruit juice, fruit nectar or alcoholic beverage

in individual con tainers of more Ihan 5 litres and imended for supply

10 ca teri ng est ablishments;

8.7.5.

flour ron feclionery and bread which are normally

con~umed wi thin 24 hours of their preparatioo ;

vinegar ;

7.6.

8.7.7.

cooking and table 5.1 \1 ;

11.7.8.

solid sugar . and products CQnsisting principall y of

flavoored or coloured supn;

8.7.9. ch ewing gum s and similar products;

8.7. 10. individual portions of edible ices (incl uding ice cream.

wate r ice, fruit ice , and simila r f(l()(\$).

8.8. SUbj.ect to the provisions of paragraph 20.2. no pelWn shall

delete . conce al . or olherwi!;C: tampe r wilh any such date. or with any

other <ktail on Ihe label as is required to be inse rted on such labe l in

accordance with Ihese regu lalions and no person may impon or se ll any

food on which any such dale has bee n dele led. coocealed or olherwise

lampered wilh .

9.1. The labe l on tile food must contain instructions for use to

enable appropriate use to be made of th c food if ab5crtee of such

instructions would ma ke it difficult for the consumer 10 make

appropriale use of such food .

9.2. 1. For oonccnmucs. dry miltcs and similar food intended to

be made inlO anothe r food by tt.c addition of any othe r WM\lnce. Ihe

inslructions fOT use must specify every subst ance, U ""'pl water, which

must be added . This plIrl of the inst ruct ions must appear in im mediate

proltimity 10 tile name of the fOCK!. whether or not it appcar"$elscwhcre

in the labelling of the food .

11.2.2. Any advenise menl. written or orod . for the sale of

concentrates. dry miltcs. etc .. must incl ude an indication of e"ery

substancc, olher lhao waler, that must be added 10 the fOCK! .

11.3. The requirements of paragraph 9.2 of this regu lation do oot

apply to custa rd powder and blancmange powder.

10. " Statements required to aPlXar on the label by virtue of

tbes-e regulations shall al least be wrille n in one of the official languagcl

of Mal ta. be ckar. prominen t. indelible and readily legible by the

ronsumn under normal condi tions of purchase and use. Such

information shall not be obscured by designs or by other Wrillen.

printed or graphic mal1e r and shall be in contrasting colour to that of

thc background. Where the container is co~ red by a wrapper . the

wrapper shall ca rry the TIC<:e$S<'Iry information. or tile label on lhe

container shall be readily legible Ihrough the outer wrapper and not

ob§cured by i\.

10.1 . 1. In cerlain ~ase~ the Food Standards Board may consider

applicalion for exemption 10 Ihe regulation in paragraph 10. 1.

10.2. Labels on prepackaged food shall be applied in SlJeh a

manner thal they " 'ill 001 become separated from the container .

10.J. The mIme and net contents of the food and any declaration

as 10 durability (If l h~ food shall appear on that portion of the label

normally intended to be: presen ted 10 the consumer at the li me of sale

and in the same field of visi<w1. This requi rement §hall. in resped of food

or drink sold in a glas5 bout.!: which is intended for re· u!oe and " 'hieh is

indelibly marked with one or more of the particulars ,,'hich would

ot he",';sc be: .equi red to appear in I he same fie ld of vision. app ly after

the la[}SC of 5 yell'l; from the coming into force of Ihese regulations,

11 . 1. Nofood maybe labelled as Mdiet M• ~dietary-or - diel etic- or

as - SlJitable for" . or has been specially made. fo r fulfilling lhe particular

nUlritional requirementsof (i) a class of persons whose digestive process

Of m~tabolism is disturbed. or Ci i) a class of persons who. because of

their special physiological condition or healt h statu.s Obtain ~pe~ial

Ix'nefit from a controlled consumption of certain substanc~. unleSli the

fo llowi ng requiremenlS are complied with

11 . 1. 1.

the food must beeapabk: of fulfill ing tile claim

11 . 1.2. the food mU!t be marked or label led .... it h an in dication

of the particular aspects of ils composition or mftnUf~cluring process

thul give the food its particula r nutritional characteristics

11. I.J. iflhe food has been speCIally made for Ihe cl aSli of persons

to " 'hich the claim refers

11 . I.J. l . the name of the food must include or be accompanied

by an indication of the food's particular nutri lional chaTlocteristiC5

II.I. J.2. ""here so prncrilJed by ti'tese regulations the energy

$Iatemcnl muSI be: stated accofding to paragraph 14.2: and

11. 1.3.J.

when the food is $Old tu Ihe ultimate cunsumer. it must

be prep~ck aged and completely enclosed by ils packaging.

1.

No food shall be labelled as :-

12. 1. 1. special dietary food wilh "low sodium" content unless

such food has bee n processed Willloul tile addition of sodium salts and

the sodium oon1en1 of ~uch food is not mon: than half of Iha1 of Ihe

comparabte norma] product as consumed alld in any case is not mon,'

than 120 milligrams per 100 grams of the final product as normally

consumed.

11. 1.1. special dietary food with -very low sodiu m- conlc nl

unless such food has been prO«'SliCd without tlie addi tioo of !;O(iiu m

sai lS and tile sodium oonlenl of which is 1101 mo re Ihan hair of that of

the comparable no rmal product as consumed and in any ca5e the sodium

oontent of which is 001 more than 40 milligrams pc r 100 grams of the

linal product as normally oonsumed.

12. 2. A food labelled as being a special dietary food with low

Or very low sodium content mayoonlain sail substi tu tes. provided these

are in acrordan~ with lKCC' pled good food manufacturing praclie<: and

subjed to complying with the compositiQn la id down in paragraph 12.5.

1l.3. In addition to any labe lling provisions applying to the

parTicular food ooncemed, the following speci fi c provisions for the

labelling of special dietary foods with low sodium or very low sodium

content shall apply

12.3.1. the label shall bear t he description " Iow sodium·· or "ve ry

low sodium" as maybe applicable in accorda nce ... ·ith this regulation;

12.3.2. the sodium contcnt shall be declared on the label to the

!lC:arest muhiple of 5 milligrams per 100 grams and. in II-ddi tiQn. per a

specified $erving of the food as normally consumed ;

12.3.J . the average carbohydrate. protein and fa! content in 100

grams of the product as normally consumed. as well as the kilocalorie

or kilojoule value shall be declared on the label;

12.3.4. the add ition of the ",11 substitutes listed in pa ragraph

12.5 hereunder to these regulations shall be in accordance .... ith the

provisiQns of such schedule. and shall be declared on the labe l;

I2.J.5. when a s.alt substitute. compo:sc:d enti rel y or partiall y of

a potassium s.ah , has been added. the tot al amount of potassium,

elpre$SC d as milligrams of cation per lOO grams oflhe food as norma lly

consu med shall be declared on the label.

12.4. The following additional require ments shall apply to sa il

substitut es;

12.4.1. the name o f the product shall be "Iow sodium ",It

substi tute" or "low sodium dietetic salt";

U .4.2, a complete list of ingredients shall be declared on the

labe l. The amount of the cations (i.e. sodi um. potassium. cakium .

magnC$ium. ammoo ium and coo~nc) pe r one hundred grams mlm in

the salt wbslit ute milture , hall alw be declared on the labe l.

12.S. The composition of sail s.ubslitu les shall be as follows

U .S.I. PotaMium sulphalc; potM-

NO! limited . except

sium. cakium or ammonium salts of adipic

thal P not to exceed

4% mlm and NH.·

glutamic. carbonic, succinic, lacl ic. tar-

3% mlm of the sail

la nc. ci tric. ace tic. hydrochloric o r ortha-

phospho ric acids, andlor

substitule mixture

U.S.2. Magnesium salu; of adipic.

Mg"

be not

la

glu tamic. carbonic, citric, succinic. acclic.

more than 20% mlm

tartaric. lactic, hydroch loric or orthophos·

of the lotal of the

phoric acids , mi~ed with otlle r Mg· £ree sa lt

calions K'. ea "

substi tutes as liMed in 12.5.1, 12.5.3 and

and NH,' present in

]2.5.4andlor

thc sal l substitute miJ.

lu re and P nol 10 C J '

cced 4% mlm of the

salt substilutc mixture

12.5.3. Choli ne salll! of ace tic. car-

The choli ne COntent

bonic, lactic. tartaric. ci tric or hydrochloric

not to exceed 3% mlm

acids, mixed with other choline-free u ll

of the salt substitute

substitutes as listed in 12.5. 1, 12.5.2,

mixtu re

]2.5.4 andlor

12.5.4. Frec adipic. glutamic. citric.

Not limilcd

lactic or malicacids

12.6.

Sal t subslitulcs maycomain

U .6.1.

Colloidal si lica or calcium

Not more than 1%

silicate

mlm of the salt sub-

stitute mixlure. indi-

viduall y or in com·

bination

12.6.2. Dilu.cnu: safe and suilable nutriTive foods as nonnally

consumed (e.g. wgars. ce real flour).

The addi tion of iod ine-ro nlaining rompounds 10 salt subst itutes

shall be in ronformity with the nalional legisl alion of Ihe coonlry wbcre

the producl is sold.

lbe sodium content of salt sub:o;ti lutes shall be nOI more than

12Omgl l00g of the salt substitute mixlure.

1. No claim may be made th at a food is su itabl e. or has been

specially made. for diabetics, unle ss the followi ng requi refDCnts arc

compli ed wil h -

13. 1.1 . A givcn quamity of the: food must 001 have a higher

energy contenl than tlK: same quantity of a si milar food for which no

diabetic claim is made. However. Ihis does nOl apply if the food is an

intense sweetene r , or if il is a mixllIrc of an intense S"'-CClcncr ... ·;Ih

olher substances. which is significantly sweeter Ihan SUCroK (on 11

weight for weight basis). Where the food is in concentrated Or

dehydrated form ami is imended to be reconstitu ted b y Ih" addition

of water or olher substances. the abov<: requirement applies 10 tile

food wllcn re«lnsl;lI,lIed as direCted.

1l. I.l . A given quantity of the food must not have a higher fat

conlcnt llian Ihe same quantity of a similar food for ""hich no diabc:tic

claim is made.

Where a claim is made Ihlillhe food has been specially

1J. I .J .

made for diabe tics a givcn quantity of Ihc food must 1'1 01 have a readily

absorbable carbohydrate content greater than .50% of the readily

absorbable carbohydrate con ten t of the same quantity 01 a similar food

for whieh nodiabetiedaim is made. For the purposes of this regulation.

~readily absorbable carbohydrate~ includes mono- and di·sattharides

and isolated or purified starches but does no. include fructose or sugar

alcohols.

13.1.4. If soch claim is mado: in the labelling of the food. there

mU5t be a statement that the food is not suitable for an overweight

diabetic. HO"'"Cver, this is not req uired if the energy value of a given

weight of the food is not more than one half of that of the equivalent

weight of a si milar food for which no diabetic claim is made.

13. 1.5. If the claim is made in the advertising of the food (except

in television or other oral advertisement), lhe advertiseme nt muSt

comply ",ith the requirement of paragraph 13.1.4 above.

lJ. 1.6. If the claim is made in television or other ora l

advertiseme nt either (a) the advertisement must comply with the

requirements of paragraph 13.1.4 above. or (b) the food for which the

claim is made must be intended to be sold prepacked and if necessary

be marked or labelled with the statement required by paragraph 13.1.4

above ""hen sold.

13.1.7. In relalion to labelling and advertising claims where the

food contains frudose, sorbitol. mannitol. xylitol. laClil01, isomalt or

hydrogenated glucose syrup. the food must be marked either with Ihe

wnrds

"best cat le5S than 2Sg of X a day" (,,'here X - name of

substance). where onc such substa nce is present; or

~besl cal less Ihan 25g of a combination of X a day" (where

X _ name of every substance present). where more than one of

Ihe above substances is present.

13. I.S. The food mUSI be capable of fulfilling thoc claim and must

be marked or labelled with an indication of the par1it'ular llSpccts of

its composilion Or manufacluring process Ihal give the food its

particular nutritional charaCl erntia.

13. 1.9. The pre'iCribcd energy statement must t><: staled on the

label according 10 paragraph 14.4. whether or not the food is specially

made for diabetics. If the food oontain~ fructose . sorbitol, mannitol.

~ylitol.lactitol. isomall or hydrogenated glucose syrup tM prescribed

energy "alcmCnt must include a ~tatcmcnt of the total amount of -

the above·mentioned substances that are presen t in the

13. 1.9. 1.

food. and

13. 1.9.2. ot her carbohydrate. and

I.U .9.3. th e total amount of carbohydrate contained in each

l00g or lOOm! of the food . as appropriate. and. where appropriate. in

a '1uantified scrving of thoc food .

13. 1.10. If the food has been iipCciaUy made for diabetics the

name of thoc food must include or be IICC(Impanied by an indit'ation of

the food 's particular nutritional characteristics. and when the food is

sold to the ultimate consumer it must be prepacked and completely

enclosed by its packaging.

1 . No claim may be made that a food is an aid to slimming

or weight OO<1 trol or weight reduction or has a reduced or low energy

value unless the following requiremenl$ are complied with

14.1. 1. thoc food must be capable of contributing to weighl conlrol

or weighl reduction

14.1.2. the food must not consist whoUy Or mainly of vitamins

or mine ra ls or of a mixture of vitamins and minerals

14. 1.3. lhe food must be capable o f fulfilli ng tbe claim and must

be marked or labelled with an indication of the particular aspeCI$ of

its composi tion or manufactu ring process that give the food its

particular nutritional ch aracteri stics

14. 1.4. if the food is specially made as an aid to slimming Or

weigh t comrol or with a reduced or low energy value it mUSt be marked

or labelled with the pre'iCribed ene rgy statement according 10 paragraph

14.4. l1Ic prescribed energy stattmcnt mu§t also be made on aD

prepacked food bearing a slimming claim " 'ho:tho:r or not ;t is specially

made for the class of people for whom it is aimed

1·1.1 .5. if the food is specially made as an aid to slimming or

" 'eight control or with 3 reduced or low energy value the name of the

food mu~t include or be accompanied by an indication of the food's

particular nutritional characterist ics. and " 'hen the food is sold to lhoc

ultimate consumer it must be prepackaged and completely enclosed

by its packaging;

14. 1.6. jf such claim is made on Ihe labelling of a food. the food

must be marked or labelled with the Staleme m

Mean help slimming or weight control only as pan of a

oontrollcd dict~; and

the word ~caJo rie··. "joule" Or "e ne rgy" may be inserted

immediately before: tbc word "con trolled ", If the claim is made

in advcl1ising of IlK: food. the advcr,;scmcnl mUSI include the

above SlaU m :111;

14.1.7. Reduced Energy Foods: If a claim is made Ilm! [he food

has a reduced energy value Or is a rcl/ueed energy food. the energy

va lue of a given weigh. of IlK: food . or volume of liquid food . must

nul be more Ih"n three-quarters Ihac of the equivalent we igh! Of volume

of a si mila r food for which no such. claim is made . This dcJ...s nOl apply

to a food which is an intense ! wcetener . o r if it ;$ I mixture: of a n

in tense swee tener with other substances, which is signirocantly swee ter

than sucrose (on 11 weight for weight basis);

14. 1.8. Low Energy Foods: If 3 claim is made that a food has a

low energy value or is a low energy food the following condi tion mll$t

also be met

14. 1.8. 1. the energy value must be nol more than 167kj (40 kcal)

per lOOg or lOOm!. as appropria te . However, Ihi s does nOI apply to a

food which is an intense sweeten.e!, or if il is a mixlure of an intense

, weetener with OIlter su~taI1CQ, which i, , ignifican tly ' '''eeter th an

Sllcrose (on a weighl for "'eighl ba!iis)

14. I.S.2. the ene rgy value of a normal serving of Ihe food mllst

be not mOre th an 167kj (40 kea!); and

14. I.S.3. for an uncooked food which natu rally has a low energy

value tlM: claim must be in the form of "a low energy food " Or ~a low

joule food~. or a ~Iow calorie food";

14. 1.9. ,,'here a food is conce ntrated or dehydrated and is

intended to be reconsti tUled by the addilion of walcr ur other

StJ~tances. tilt: above requiremen ts at pa ragraph 14.1.8 shall apply to

Ihe food when reeon~litu t ed as di rected

14. 1.10. if a claim for slimming is combined with a claim thpt

the food can replace pari of a daily diet . the food must be marked or

labelled with a statemen t that

14. 1.10. 1. the food sltould not be u>cd as a replacement for a

person's whole diet: and

14. 1.10.2. the food should be supplemenk-d by alleMt one daily

meal having a high nutritive quality. Rnd the energy value requirements

lisled in paragraph 14. 1.8. slta ll apply;

14. 1.11 . the provi~jons of this regulation do 001 apply 10 low

calorie soft d rinks IQ which the Soft I)ri nh RegulatiollS, 1978 apply . L.N. Bofl'1711.

14.2.

The following fllClOfS must be used when calculating the

c~rgy value of the

food for the ptJrpo5C' of the prescribed cfl(:'8Y

51arernenl as aforesaid

1 gram of carbohydrate (e~prcsscd as monOSllcch~ridcs)

contributes 17 kilnjoules (4 kilocalories);

I gram of protein C(lntributc. 17 kilojoules (4 kiloealories)

I gram of ale<>hQI (Ethanol) coot ributes 29 kilojoules (7

kilocalories)

I grnm of rat 00f11ribtues 37 kilojoulcs (9 kilocalories).

Where the statement of energy value is requi red 10 be

'4.3.

c~prcw:d in kilojoules and kilocalories. the expression in kiloJoulcs

must predominate and the characters used ;n the expression in

It ilocalorie. muSt n01 be larger thnn those in the expression in k ilojoules.

14.4. Prescri bed energy statement means

(i) for a food '""ith an ene rgy value of 50 kilojoules (12

kilocalories) or more per 100 grams or 100 millilit res a statement

of thc energy value in kilojoules and kilocalories of each WOg o r

100m1 of tile food. as appropriate and. where appropriate. of a

quantified 5Cn;ng of the food. and the amount uf carbohydr.ue.

protein and fat contained in eacll l00g ur lOOmI uf the food. d$

appropriate and. whe n' apprupria te. in a quantified serving uf the

food

(ii) ror a rood with an tnergy value of less tha n 50 kilujoules

(12 ki1<xa!ories ) p<:r lOOg or lOOml a state ment as pre§cribed in

(i) above. or a statement that the energy val ue uf the food is less

thall 50 kilojoules (12 kilocalories) per lOOg ur lOOmI. as

appropriate.

IS. Nu claim must be made on a label ur utilerwisc that a food

is Mstarch' red~dM unleloS such food contains substantially less starch . ... "'" redu<e<r.

Ihan the nonnal equivalent uf such food which is not claimed to be

Slarch·reduced and unle~s such sta rc h· reduced food contains 1c1oS than

50% anhydrous carbohydrate (calculated by weight. on the dry maller

uf the food) .

1. No clai m re lating 10 polyunsaturated fally acid. in a food N,.

can be made un an y label or othcrwisc. unless the following 1 u .. ......

requirements are complied wi th

16. 1. 1. The food must comai n at lellSt 3S percent bl by .... eight.

16. 1.1. At least 45 per ccnl of the fatty acids must be

polyunsaturated and nOl mo~ than 25 pe r Ce m of the fany acids may

be ~a turated .

The claim mUSt be acwmpanicd by Ihe ,"'ord!i ~Io,,· in

16. 1.3.

sal u rales~ or "low in saturated fallyacids",

16. 1.4. l1It: food must be marked or labelled in grams per 100

grams o r millilitres pe r 100 millilitres. as app{opriale . with

the amount of ra. Or uil

1 6. 1 .~ . 1 .

16. 1.4.2. the amount of polyunsaturated fatty adds which are

eis, ci5·,nClhylcnc inte rrupted polyunsaturated fatty acids

16. 1.4.3.

Ihe amount of saturated (any acids.

Each pan of the dedar.uion from paragraph 16.1.4.1 to

16. 1.4.3 rnllSl be gi~n equal promine~ .

16. 1.5. No suggcstion or implied suggestion Ihat the food is

beneficiallo healt h b«au5e it contains polyunsaturated fally acids may

be made.

No claim rciating 10 the prescnce or absence of cholesterol

in a food may be made on a labc:! or olherwi5e unless i1 complies with

the folio""ing requirements

17. 1.1 . the food mUSI contain not more than 0.005 per ce nt of

cholesterol ;

17. 1.2. a polyunsaturated fany acid claim must be made and all

the requirements listed under paragraph 16.1 of this regulation must

be satisfied;

17.1.3. the claim relating to cholesterol must 001 be in larger

lellers than. 01 precede. tile poiyunsatuTlIted fally acid claim;

17. 1.4. no suggestion or implied suggcstion that the food is

beneftriaJ 10 health because of ilS level of cholesterol may be madc.

Ill. I. Nothing in these regulations shall preclude the adoption

of additional or different provisions in oth er regulations made under

thc Act in respect of labelling. where the circumstanccs of a particular

food would justify their inco'l"',."tion in lhe~ regula tions.

2. Any information or pictorial device may be displayed in

labelling provided that it is not in connict with the mandatory

rc:quirement nor would mislead or deceive the consumer in any way

whabOever in respect of the food.

18.3. If grade designations arc used. they should be readily

understandable. and not be misleading or dc«plive in any way.

1. The provisions of theso: regulalions shall 001 apply In

respect of any of the follO>l>';ng -

19. 1. 1.

li ens' eggs.

\9. 1.2.

Wines 01 grape musts regulated by thc Wine Act.

19. 1.3. Any food prepared ot herwise than in the C(lu ~ " f a

trade car ried on by Ihe person preparing i\.

19.2. The followi ng foods are exempt from ce Main requirements

of Ihcsc regulati ons as follows-

19.2.1. Food ' .... hich is not prepackcd. food which is prepacked

for dirC'CI ~Jc . and flour C(lnfcctionery .... hich is packed dlher in a

cri mp case only o r in ",'holly lra nsparenl packaging which is ei Ther

unmarked Or marhd only .... i' h Ihe price and no documen t. nOlice.

label. ring or collar (except a label staling the pOO) is attached. need

nO! be marked or labelled wilh any particulars exccplthe name of the

food and an indkation of certain addi tivcs. if necessary under this

regul alion. Howeve r. food wheh is not exposed for S<lle. while bread.

flour confectionery and carcases and parts of carcases which are not

intended for sale in onc pi ece nee d nOl be marked or labelled at "11.

except for an indication of certain additives. if necessary under this

regulation.

19.2.2. Fancy Confectionery I'rodocts: Individually Wl1lpped

fancy confC'Ctionery prodUCIS (that is. confectionery figures). elC. which

arc nol enclosed in fUMber packaging and ",-hich are intended for !l.a1e

as single items need not be marked 01 labelled wilh any particulars

except the name of the food . the name of manufacturer and an

indiClu ioo of ce rtain ad(\itiV<:5.

19.2.3.1 . Indication of Addi tives: any food eJl.emp' from

ingredie ms listing onl y by paragraphs 19.2.1 and 19.2.2 above and

" 'hich conta ins any additive which. but for these exe mptions. would

be required to be nam ed in a li$l of ingredients. and whi ch serves the

function or principal funct;on of onc of Ihe following CIItegorie5 , mu~t

be marked or labelled with an ind ication of every such category of

additives conta ined in Ihe food

Fla~out enhancer

Antioxidant

AniflCial sweetener

Fla.-ouring

Colour

Preservative

19. 2.3.2. edible ic~ and n,}Ur confectionery which ",'Ould be

required 10 comply with paragraph 19.2.3.1 above need not be so

marked if a notice is displayed prominently near the edible ices or

flour confectionery stating that the edible ices or flour confectionery.

as the case may be. sold al the eSlabli~hment where the notice is

displayed. may contain ~u~h ca tegories of addi tives

the requiremcn ts of 19.2.3.1 and 19.2.3.2 above do not

19. Z.3.3.

~ppl y 10 food which is not e~poscd for sale.

111.2.4. 1. Food sold al ~at ering establishments for immediate

co nsumption: any food wh ich is not prepacked and is ~d al a catering

Citablishmem for immediate OOflsumption tl\cre and i!; rIOt food """",rcd

by 19.2.5.1 belown~d nOl be: marked or labelled with anypmiculan

111.2.4.2. any food ,,'hich is prepac ked and is sold at a cateri ng

eSlablishment for immediate conw mption thoere. and is ~d a$ an

individual ponion inle nded as an accompanimem to another food.

need not be marked or labelled with any paniculars exce pt the nam e

of Ihe food

111.2.4.3. any prepatked sandwich. filled roll or similar bread

product. or any prepaeked prepared meal which is sold at a ca terin g

establis hment for immediate consumption Ihe re need rIOl be marked

or labelled with any paniculan e~ccpt Ihe name of the food ;

111.2.4.4. for the purpose of this regulation "prepa red meal"

mea ns any collection of two or more different foods which is sui table

for consumption as a complete meal and which is ready for con$Umption

without any funher preparation.

19.2.S.I. Other food for immediale OOflsumplion: Ihe provisions

of paragraph 19.2 .5 .2 below apply 10: sandwiches. filled rolls and

si milar bread products: food whicll is sold hol and which is ready for

consumption without any further cooking. hea ting or otller

preparation; prepared meal5 (see definilion under paragraph 19.2.4.4

above); food sold from a vending machine for healing by the purchaser

alllle establishmenl where il is sold (including a calering establishmen t)

and ... hich is intended for immediate consumption: any food (i) ,,-hich

is nOI prepackcd or which is prepackcd for direct sale or wll ich in the

case 0( flour confectionery, is pack ed either in a crimp case onl y or in

wholly transpare nt packaging wh ich iseither unmarked or marked only

wilh Ihe prke and no document, notice. label. ring Or collar (excepl

a label stati ng Ihe price) is attached. and (ii) which is ~d either al a

catering establishment (including a vehicle or fixed or mobile stall)

whose business consists mainly of ~lIing food or foods a5 deliCribcd

above.

19.2.5.2. Foods listed in paragraph \9.2.5.1 above need n01 be

marked or labelled with any ra n iculal'll except

(1) for such food uposed for sale it must eit her be marked

Or labelled with the name of the food. or the name of the food

must appear on a notice displayed in a prominent position near

lhe point 01 sale ;

(ii) for such food not uposed for sale. whe n sold to tbc

ultim pte ,unsumer the namC of the food shall appear on a notice

displayed in a prominent position near the point of sale; wbcn

sold ot herwise than to the ul timate m nsu mer it must be marked

or labe ll ed with the name of the food .

1.

No person shall import. manufaclure, prepare or sell any

food wh;~h ~ not m mpl y wit h the provisions of these regu lations. ~-

M.2. No person other than the manufacturer, packer Or seller

who waS originall~ responsible for SO marking the food. shall alter the

indication of minimum du rability "best before· date. or ,as the case may

be , the "1I5e by" dale relating to that food .

21 , 1. The dates nf mm;ng into force of ' he various provisions of

these regulations shall be 11$ follow5

1. 1. the fi,..,1 day of October , 1992. in respect. of regulations I.

2,3, paragraphs 6.1. 6. 1.1 , 6.1.2. 6.1.3. 10.3, 1\.1, 11.1.1 , 13.1.

13.1.\,13. 1.2, 13.1.3. 13.1.5, 13.1.6, 13. 1.8, 14.1,4.1.1. 14.1.2, 14.1.3,

14. 1.7, 14.1.11 . 14.2, 14.4. regulation 1.5, paragnphs 16. 1, 16.1.1 ,

16.1 .2, and regulations 18, 19 and 20 hereof;

lI.I .2. the fint da~ of January , 19'93. in respea of paragraphs

4. 1, 4.1.1 . 4.2.12.1. 12. 1.1 , 12. 1.2, 13. 1.4 , 13. 1.10, 14.1.8 .• 14. 1.8. 1,

14.1.8.2, 14. 1.9. 16. 1..5, and regulation 11 hereof; and

21.1.3. the first day o f O<:tober, 19'93, in respect of the remaining

provisions hereof.

11.1. Notwithstanding the provisions of the previous paragrlph

of this rc,vlation , .11 the provisions of the said regulation!; shall in

respect of any (OCMbtuff5 imponw on or after the first day of January,

1993 apply .. if tbc:: said regulations were already in force.

..

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