Pr 7 'waUnsm Food ReguIationI, 1994

L.N. :1 ttI IJM

FOOD, DRUGS AND DRINKING WATER ACT

(CAP. DJ)

Pr 7 'waUnsm Food ReguIationI, 1994

IN exercise of the powers conferred by section 12 of the Food,

Drugs and Drinking Waler Act, the Minister for Home Affain and

Social Development, on the advice of the Food Standards Board, has

made the foUowing regulations:-

I . These regulations may be ci ted as the Preservatives in Food

Regulations, 1994.

Dawn ir-regolamenti jislgl'lu jissejhu T- Regolamen ti la' 1- 1994 TiloIu.

dwar Priiervattivi fi ffwejjeg la"·lkel .

1. Pdawn ir- regolamenti , kemm-il darba r-rabla tal-kliem ma

te!'ltiet;.; lIon'ohra -

Ml'lwcjjeg la' I·ikcl '· .(isser hwc:jjeg la' I-ikcl mahsuba ghall-

konsum mill·bnicdem;

ui kel spe<:ifikal" tfisser kuJl hwejjeg ta' l-ikel spel:ifikali fil-

Kolonna 1 lal-Ticni Skeda li linsab ma ' dawn ir-rcgola menli;

" Kunsill"

lfisse r

il-Kun sill

lal-Komunill'l

Ek onomika

Ewropea;

"pritel"Yattiv tfisser kull suslanza li tisla' Iwaqqaf. lirritarda

M

jew Irattan li jikbru mikro-organiZmi Jew kull delerjoraajoni la'

hwejjeg ta ' ]-ikcl dovu ta ghal mikro-organizmi, Jew li lahbi li jkun

hemm xi de lerjorazzjoni bhal dik, u linkludi priZel"Yaltiv li miegh u

Ikun giel imhalha xi suslanza ohm Iida ma linkludix xi

an liossidan t. sustanza artifil:jali li taghmel hel u , bltllching Ilgtnl,

suslanza koloranti. emulsifikatur, improving ogtnl, sol vent .

slabbilizzatur, hall , sustanza lal-karboidrati li tagl'lmel hclu u li

ddub, spini u nbeiied tajbin ghax-xo rb, "wawar ,spius, eSlraHi tal-

hop Jew tjut esse nzj ali meta wiati biex jaghtu loghma, me!h

komuni , Jew xi sustanzi mitjud a ma' hwejjeg ta' l-ikel bit-proccss ta'

curing maghruf bhala smoking ;

" pritel"Yattiv permess" tfisse r kull priZCl"Yattiv clenka t fit-

Kolo nni 1 u 2 ta ' l-Ewwcl Skcda li tinsab ma' dawn ir-regolamenti,

lie ma kolonni huma rispe Hi vame nt in-Numru tal- KE E u I·isem ta'

dak il-pritel"YaHiv, u tal'lt il- ko ndizzjonij ict dwar l-uZo appJikabbli

gbalih fit-Kolo nna 3 la' I-imse mmija Skeda, jc w kif ikun imse mmi

dwar ikcl spctifikat taht it-Ticni Skeda li ti nu b ma' dawn ir-

regolame nti ;

Mtbiegh" link ludi toffri , turi . tirre kl ama jew iuo mm ghall -

bejgh u tagh ti bhala kumpcns jcw xon 'ohra.

J. (I) Bla hsara gtJ ad-dispotizzjonijicl l-ohra ta' dawn iT·

rcgolamenti, ebda persuna ma tisla' tim porta jcw lbiegh xi hap la' I-ikcl

I; jku n fiha J(i pritervattiv ke mm-;I darba -

(a)

di k il- haga ta' I-l ktl ma Ikuox iktl spetifikat. u

iJ-prizervattiv roa jkunx pritervatliv permess.

(b)

Ebda persuna roa tisla' luta xi pritervaniv fil-

(2)

manifattura je w preparazzjoni ta' hwcjjeg l a' ]· jkt l , u e bda pers un a ma

lisI8' timporta jew tbiegh xi pritcrvattiv ghal dak il-ghon kemm -il darba ,

fkull kat -

(a)

il-priZerva ttiv ma jkunx pri:l:erv8niv permess;

(b) il-priierv8uiv roa jkunx ittikkelljat kif ghandu jkun

sko nd ir-regolament 5 ta ' dawn ir. regola men ti; u

(~)

dak l-uZu. dik I-im portazzjoni jew dak il.bejgh majkunulI

jaqblu mad-dispotiujonijiet l-ohra ta' dawn ir-regolamenti.

,.,'X

,

kif,. intqal

u 761463 EEC lal-Kunsill _

(4) Minkejja I-paragrafi ( I) u (2) la- dan ir-regolament.

htXllmtfhylt 'WtfrOmint jisla- jinluta -

(i) fhut u prodolti las-sajd sc mi -pritcrvali 1i I-pH laghho m

ikun iijcd minn 4 _5 b'dan illi me ta I-prodott jilqicghcd gli all-bejgl'l

il-Jivell tas-suslanza 1iI-l'Iaga ta- I· ikel ma j kun~ a ktar minn 50

milligramma kull kilogmmm ; u

(ii) fiI-Caviar (Saj d ta' l-iS/IIrgron) u bajd ta ' but ielior,

mhux smoked_ b-dan ilIi me ta I-prodott jitqiegbcd gball-bejgh il-

live ll tas-sustam:a liI-baga la' l-Heel ma jku nx akla r minn gramma

kull kilogramm _

4 _ Sa rejn gI'Iandhom x-jaqsmu I. pritcrvauivi, ikel spctifi kat jista-

biss ikollu fih jew fuqu I-pritcrvauiv pcnness spcafikat dwaru 1iI-

Kolon na 2 tal-Tieni Sk.eda li tins.ab ma ' dawn ir-regolame nti, sakemm

ikun jissodisra I-liliega dwar l-oghl a livell la- dak n-pritcrvalliv dwar ix-

xona panikola ri la- I-i kel kif imnittc l fiJ· Kolonna 3 la- I-i msc mmija

Skeda jcw kif jista- jigi lI:on'olira provd ul lalil I-imsc mmija Skeda.

5 _ lI-pakkett jew maMen la' pri terva ui v pcnncss gliandu jkollu

fuqu tikketta ea ra, indclibb li u li lisla' linqara racilme nl li jkun fi ha dan

iHaglirif li gcj

(a) I-iscm

u J-indirizz lal- manifallur,

imporlalur jew

bejjiegh;

(b) I-ise m u n-numru tal- KEE laJ-pri:!:ervattiv kif imnitiel fl-

Ewwd Skeda li (insab ma' dawn ir-rcgolamen ti;

(t)

il-k liem -ghal hwejjeg ta'l·ikel (utu ristrcllr ; u

(d) fit-kat la' labl ita komposla minn pritcrvallivi u prodolli

o l'lr. , il.pertcnl agg lal-pritervall iv u I-isem lal- Ial'llila.

Column 2

Column 3

,-

I. Pl c:suvatives

Sorbicacid

Sodium somal e (sodium salt of

sorbic acid)

Potassium so rbale (potassium salt

of sorbic acid)

Calcium sorbate (calcium sail of

sorbic acid)

Bemoicacid

Sodium benzoate (sodium salt of

benzoic acid)

Potassium benzoate (potassium salt

of benzoic acid)

Calcium benzoate (calcium salt of

benzoic acid)

E thyl p-hydroxybenzoate (ethyl

ester of p-hydrollybenzoic acid)

Sodium ethyl p-bydrollybenzoate

Column 3

Column 2

Column 1

Canditi"",ofU ...

E.E.C. No.

Propyl p-hyd roxybenwate (propyl

ester o f p-hydroxybe nzoic acid )

Sodium propyl p-h yd roxybcnzoalc

Methyl p-hydroxybenzoatc (met hyl

e ste r of p-hydroxybe nzoic acid)

Sodium derivative of methyl p-

hydroxybenzoatC

Sulphur dioxide

Sodium sulphite

Sodium bisulphite (aci d sodium

sulph ite)

Sodium mClabisulphi tc (sodi um

pyros u[phite or sodium disu]·

phite)

Potassi um metabis lIl phitc (potas-

si um pyrosulphitc or potassi um

disulphite)

Calcium sul phite

Calcium bisulphite (calciu m hydro-

ge n sulph ite)

Potassium acid sulphiu:: (potassium

bisulphite)

(a) Exclusively for surface treal -

E 2JIJ

Biphe nyl (Oiphe nyJ)

ment of citrus fruit ;

Orthophenylphcnol

E 23 1

(b) At th e time o f market ing the

citrus fruit

(i)

the residual among per kg of

Sodium onhophen ),l phena te

citrus frui t (whole fruit) must not be

greate r than

for biphenyl: 7Omg. and for ortho-

phenylphenol and sod ium ortho-

phenyl phe nate. used se parately o r

together. e xpressed as o rthophenyl-

ph enol: 12mg;

(i i) the treatment mu st be in-

di cat ed

_ in the wholesa le trade. on

invoices and on one exte rnal sur-

face of th e packaging. by the

wo rds: " Preserved with ... ·· giving

the name of the s ubst ances used;

Column 2

Column 3

Col umn 1

E.E.C. N<>.

Cooodi6000sot U ..

,-

- in the retail trade. by some

visible ilKlication g.iving the coo-

sumer clear information.

En)

2-(4' -I hiuotyl)-benzimidazole

(thiabendazole)

(a)

onlyforsurfacclTclltmenl of

-

cilrusfruilS.

-

bananas;

al the lime wben tile fru it i5

(b)

placed on the market

the residual content per kg

(i)

arfrui! mUS11101 exceed

- citrus fruits 6 rng

-

banaDas3mg

(ii)

as regards cilruS fruit

- in the wholesale trade, the

treatme nt shall be ind ica ted o n

the invoices and on one u temal

,wiaa: of the plltkagi ng by the

words: MTrcaled wilh Ihiabcnda·

w le-;

-

in the retail trade. there

ihall be a visible indication ensur-

ing beyond doubllhal lhe consu-

mer is made aware lhat the fruit

has be;:n treated,

Form ic.cid

E2J6

Sodium formate (sodium sails of

E2J7

form ic acid)

ClIlcium formate (calcium sails of

formi cacid)

(a) Solely in ' Provolone' cheese

Hexamethylenetetramine

E2J.

and as per paragraph 4 ofregulation 3,

ofthese regulat)ons

(b) When the product is market -

ed, the level of thi s SUbsta nce, Cl(.

pressed as formaldehyde , must not

exceed 25 m&lk g for ' Provo lone' ,

Column 3

Cotum n2

Colu mn I

N_

ConolilimsofU ..

e..E.C.No.

In these regulations, unless the contCJ[t otherwise requires:-

~CounciJ"

means the Council of the European Economic

Communit)';

~ rood" means food intended for human consumption;

prcscrlativc" means any preservative listed in

~ pcrmilted

Columns I and 2 of the First Schedule to these reguialions, being

respectively the EEC Number and th e name of such preservative,

and subject 10 th e conditions of use applicable thereto in Column 3

of the said Schedule, or as may be referred lo in respect ofspccified

food under tbe Scoond Scbedule to these regulations;

"preservative" means any substance which is capable of

inhibiting, retardin g or alTcsting the growth of micro-orga nisms or

any deterioralion of food due 10 micro-organisms, or of masking

the evidence of any such deteriorat ion, and includes a prcscrvative

to wh ich any other substance has been mixed bu t does DOt include

any antioxidant, artificial swee tener , bleaching agent, colouring

maller . e mulsifier, improving agent, solven t, stabilise r, vinegar,

any soluble carbohydrate swee tening matter, potable spirits or

wines, any herbs, spices, hop ex tracts or essential oils wh en used

for flavouring purposes, common salt, or any substances added to

food by the process of curing Itnown as smolting;

"specified food ~ means any food specified in Colum n I of the

Second Schedule to these regulations;

~to sell" includes to offer , expose, advenise or keep for sale

and to supply by way of compensation or otherwise.

J. ( I) Subject to the other provisions of these regulalions, DO

peBOll may import or sell any food containing any preservative

unless -

(a)

such food is a specified food. and

the presef'lative is a permi tted preservative.

(b)

(2) No person may IlK any preservative in the manufacture

Of preparation of food, and no person may import or seU any

preservative for such purpose unless. in any cue-

(a)

the preservative is a permitted preserva ti ve;

(b) it is appropriately labelkd in acx:ordaDCC with resulatioo

.5 of these regulations; and

(c) such use, imponation or sale , complies with the other

provisions of these reguJationl.

(3) Every pcnnitled preservative "sed as aforesaid or

imported or sold mall oomply with the general and specific purity

criteria laid down in Directive 65/66 EEC, u amended by 671428 EEC

and 76/463 EEC of the Council .

(4) Notwithstanding paragraphs (I) and (2) of this

regulation. hexamethylenetetramIne may be used -

(i) in semi.prescrvcd fish and fish;~rodUcts whose pH is

Ud is marketed, the

IIIOrc than 4.S provided that wben the

)evel of the substance in the food don not can ed SO milliJf"mmes

per kilogramme; a nd

and other 6sh clIP. not

is marketed tbe level of

DOt c:lceerl one gramme per

the substance in

kilogramme.

In so far as preservatives arc conceme<l, I specified food may

only have in it or on it the pcrmiltcd preservali'lc listed in relation

thereto in Column 2 of Ihe SewDd Schedule 10 these regulations ,

provided il satisfies the requiremenl rega rding the maximum level of

such presel"lati"e in relation 10 lhe particular type of food lis Jisted in

Column 3 of the said Schedule or as may be otherwise provKIed under

the said Schedule.

The package or conlainer of a permitted prescl"lative shall

bear a clear. indelible and easily legible label containing the following

information

the name and address of the manufacturer, importer or

(a)

seller,

(b) the name and EEC number of the presel"lltive as listed

in the First Schedule of these regulations;

the words Mfor foodstuHs (restricted user; and

(c)

(d) in the case of a mixture composed of p,escrvltives and

other products, the percenlageofthe preservative and the name of

the miIlure.

fi. The procedure for the taking of samples of citrus fruits for

preservative oontrol and the relative qualitative and quantitive analysis

for biphenyl. orthopbenylphenol and sodium orthophenylphenate in or

on citrus fruits shall be Ihat specified in Directive 67/427 EEC of the

Council.

II-protcdura ghat·tehid la ' kampjuni la ' (rolt lat-til ru ghall -

kontroll tal -pritcrvattiv u I·anatiti kw alitalliv u kwantitalliv relattiv

ghal bipheflyl, orlhopheflylpheflo/ u sodium orlhophenylpheflllle fi jew

fuq frot! tat-ti lru gha ndh a tkun dik spetifi kata fid -Direttiva 671427

EEC tal -Kun sill,

7, Fil-prOCeSS tal-cu ring ta' hwejjcg ta ' I- ikel bi smoking fi d -

duhl'l an jew so luzzjonijiet likwidi ta ' dul'lhan, jista ' ji ntuta biss du hhan

prodotl mill-hatllb jew pjanti imhattbin O-istat naturali, u sake mm dak 1-

umokifl8 ma joh loq ebda ris kju ghas-sal'lha tal-bn iedem. Ma jislghu

jintutaw ebda hatab jew pjanti Ii jku nu gew im pre njati, moghlija kulur ,

iggommati, mit bugha je w Irattati b')[i mod simili.

In the process of curing of food by smoking in smoke or liquid

solutions of smoke, only smoke produced ftom woods or woody plants

in the natural state shaIl be used, and provided tbal soch smoking docz

not create any risk to human health. It shall oot be lawfu l 10 use any

wood or plant whicb has been impregnated, coloured, gummed, painted

or treated in a similar manner.

••

No food which is specially prepared for babies or young

children may be imported or sold if it has on it o r iD it any added sodium

nitrile or sodium nitrate.

Ebda haga la' I-ikelli tkun spetjalment preparllla ghal-t rabi

jew dal tghar ma lista' ligi import ala jew mibjugha jekk fuqha jew fiha

jkollh a xi ni lrit IIIS-sodju mitjud jew lIi nilra l las.sodju miijud .

(I) The Preservatives in-Food Regu lations, 19n arc hereby

repealed wilhout prejudice 10 anything which may have been done or

omitted to be done under the regulations hereby repealed.

(2) Any reference in any other regulations 10 the

Preservatives in Food Regulations, 1977 published by legal notice 147 of

1977 shall be const rued as a reference to these regulations.

Substanca intended mainly ror

other purposes bul which have

a subsidiary preservative pro-

"rt,

Solely m a mbaure with sodium

Potassi um nitri te

chloride

Em

Sodium nilrile

Solely In a mixture wilh sodium

chloride

E 25 1

Sodium nitra te

A lone or in a miJ[ ture wi th sodium

cbloride

POIassillm nitrate

Alone or in a mixture wit h sodiu m

ch lo ride

E 2SO

Propionic acid

E 28 1

Sodium propionate (sodi um salt of

propionic acid)

Calcium propionat e (calcium salt of

propio nic acid)

Potassium propion ate (potassium

salt of propionic acid)

SECOND SC ~IED ULE

PART I

5pccl0ed Food which may contain permitted preservatives and the nature

and proportion of preservative in each case

Column 2

Column 3

Column I

Specified food

Beer

Sul phur dioxide and either

bcITloic acid or

methyl 4. hydroxybc nzoate or

ethyl 4. hydroxybcm;oate or

propyl 4-hydroxybenzoate

m

Beet root , cooked

Benzoi c aci d or

m

and pre packed

methyl 4-hydroxybenroate or

m

ethyl 4-hydroxybenzoate or

m

propyl 4- hydroxybe nzoate

Column 2

Column 1

Column 3

£Jo""P' ",lie", ooh.,·

""ed.

wise

milti_

.......... PO' kilo- ,

..... - .'' 10 •.

+ • •

Bread

Propionic acid

3,""

Cauliflower. canned

Sulphur dioxide

Sorbic acid

I,""

Cheese, other Ihan

Sodium nitrate: and

Cheddar, Cheshire,

sodium ni trite

(of which mu. S

Grana-padano or

sodium nitrite.

Provolone type

expressed in both

cheeses or soft cheese

cases as sodium

nitrile)

Provolone cheese

HClIamine

"

(expressed as

formaldehyde)

Benzoic acid or

Chicory and coffee

-=

methyl 4-hydroxybenzoalc or

cthyl 4.hydroxybcnzoatc: or

propyl 4.hydroxybcnzoatc

Christmas pudding

Propionic acid

I ," "

Cider

Sulphur dioxide: or

sorbic acid

Sulphu r diox.ide

Coconu t. dessicaled

Co1ouri ng maner,

Benzoic acid or

2,""

except E I SO caramel,

2,""

mc'lhyI4· hydroxybc:nzoa.c or

if in 'he form of a

ethyl 4-hydroxybenzoalc: or

2,""

propyl .... hydroxybenzoote or

sol ution o f a pc:rmilled

2,""

colouring matter

sorbic acid

I.""

The: pc:rmlUtO CUlI)unng

::ouJpnur aloxide

1.000

matter. EISO Ca ram el

Cra bmeat , cllnned

Sulphur dioxide

Desscru, fruit based

Sulphur dioxide or

§Orbic Itcid

milk and crea m

Sulphur dioxide or

Dessert sa uccs, fru it

based with 10lal

benzoic ;add or

methyl 4-hydroxyberu:oate or

soluble: sol ids conle nl

ethyl 4-hydroxybenzoate or

less than 75%

propyl 4. hydroxybenzootc or

I....,

sorbic acid

Column 1

Col umn 2

Col umn 3

E.<~pt where OIhe. -

...;.. "ale<! • .nilJi.

SJ-ir .... r ......

....... "'"" per kilo-

"' .... "cd p<e>''''''Bw

. .... "' - _.,,"" • I

1,000

Sulphur dioxide or

The permitted

2,000

miscellaneous additive,

benzoic acid or

2,000

Dimethylpolysiloxane

methyl 4-hydroxybenzoale o r

2,000

eth yl 4-hyd roxybe nzoate or

propyl 4. hyd roxybenzoate or

2,000

sorbit acid

1.000

Enzymes

30,000

Papain, solid

Sulphur dioxide

5,000

Sulphur dioxide o r

Papain. aqueous

1,000

sorbic acid

iiOIutions

Aqueous solutions of

Sulphur dioxide or

3,00)

enzyme prepara tio ns

benzoic acid or

3,000

methyl 4-hydroxybc nzoate or

not otherwise specified,

3,000

including immobilised

ethyl 4-hydroxybenzoatc or

3,000

enzyme preparations

propyl 4-hydroxybenzoate or

3,000

!Orbit acid

in aqueous media

Fat spreads consisting of

an emulsion principally

2,000

of water in oil wi th a

Sorbic acid

fat content not

exceedi ng 70%

Sulphur dioxide or

Figs, dried

2,000

sorbic acid

Fillings and toppings

for flour confeclion-

ery (princi pally

sweetened oil and

1.000

Sorbic acid

water emulsion,

minimum sugar

solids 50% )

Finings when sold by

retail

Wine linings

Sulphur dioxide

12,500

50,000

Beer linings

Sulphur dioxide

3,.

Flavourings

Sulphur diolide or

benzoic acid or

methyl 4-hydrolybenzo:lte or

ethyl 4-hydrolybenzoate or

propyl 4-hydrolybenzoa te

B

Column I

Column 2

Column 3

01""'·

Eloapl who,..

wiac owod • ..uu;·

..... __ p<"1 kilo-

-c

'"

..... , "' -

ft:lI

3SO

Aavouring syrups

Sulphu r dioxide or

benzoic acid or

methyl 4-hydroxybeozoolc or

ethyl 4-hydroxybe nzoate or

propyl 4. hyd roxybe nzoate

AOUT confectionery

Propionic acid or

1.000

sorbic acid

',000

Foam headin gs. liquid

Sulphur dioJ[ide or

' ,000

10,000

benzoic acid or

10,000

methyl 4·hydroICyberu:o&l e or

10,000

ethyl 4-hydroxybentoate or

propyl 4-hydroxybcnzoatc

10.000

Freeze on nks (soft

Sulphur dioxide o r

drink s for consump-

benzoic acid or

'60

tion without di lut ion,

methyl 4. hydroxybenzo3tc or

'60

ethyl 4. hyd roxybe nzoate or

IlIbelled as intended

'60

(o r fre ezing before

propyl 4-hydroxybenzoat e or

'60

sorbic acid

consumptio n)

3SO

Fruit based pie fillin gs

Sulphur dioxide or

benzoic acid or

methyl 4-hydroKybenl.Oate or

ethyl 4-hyd roxybenzoate or

propyl 4-hydroKybenzoate or

sorbic acid

Fru it, dried , olher Ihan

Sulphur dioxide

2,000

prunes or fi gs

Frui t, fresh

Bananas

2-(Thiazol-4-yl) benzimidazole

Citrus fruil

Biphenyl or

2-hydrOKybiphenyl or

2-(Thiazol-4-yl) benzimidazole

lO

"

Sulphur dioxide

Grapes

3SO

Sulphur dioKide or

Fruit, fruit pulp, fru it

benzoic acid or

purfe (including

methyl 4-hydroKybenl.Oate or

tomatOeS, tomato

ethyl 4-hydroxybenzoate or

pulp, paste and purfe),

propyl 4-hyd roxybenzoate

llOO

other than fresh or

canned

B "

Column I

Column 2

Column 3

Eaa:pI ........ oolIer·

wise 1U10<!. miUi-

vommco po" kilo- ,

.-",",- 1.,,,.,,,, •

Fruit juices, the followi ng

Fruit juice or concent -

rated fruit juice

obtained from apples.

Sulphur dioltide

'"

grapefruit , o ranges or

pineapples

Fruit j ui~ or ronce n!-

rated fruit juice

I.

Sulphur dioJ:ide

obtained from grapes

Fruit juice or concent-

ra ted fruit juice

Sulphur dioxide

''''

obtained born kmom;

or limes

Sulphur diolidc o r

Any othe r fruit juice o r

''''

concentrated fruit

' "" ""

benzoic acid or

melhyl4-hydroxybenzoau: or

1"=

ethyl 4. hydroltybenzoale o r

""

'""

propyl4-hydroIybenzOille

Sulphur dioxide and either

Fruit or plants (i nclud-

1,000

ing flowers and seeds),

benzoic acid o r

1,000

methyl 4-hydroxybenzoa te or

crystallised. glaof o r

1,000

e thyl 4-hydTOltybenzoalc or

dnined (syruped) or

1,000

candied peel or cut

propyl 4-hydroltyben:zoalc or

1,000

50rbic acid

and drained (syruped)

",,,

Fruit pieces in stabilised

syrup as ingredient for

1,000

Sorbic acid

ice cream o r o ther

edible kes

Fruit spread

Sulghur dioxide and

so r ie acid

1,000

Garlic. powdered

2,000

Sulphur dioxide

Gela tin

1,000

Sulphur di oxide

Gelati n capsules

So rbk acid

',000

Gi nge r , dry root

ISO

Sulphur dioxide

Column I

Column)

Column 2

U<qM ....... <>Ihot._

...;.., >lIIed, mil6·

~r..d food

p i"""" pe' kilo> ,

».'".- ""...

•

Sulphur diolide or

Glucose drinks contain-

benzoic acid or

ing not less than 235

methyl 4.hydro)(ybenzoll!c or

grammes of glucose

ethyl 4. hydrolybenzoate or

syrup per litre of the

propyl 4-hydroxyben1:oatc

drink

Grape juice prodoos

Sulphur dioxkle and either

2,000

(unferm ented.

benzoic acid or

2,000

intended for

mcthyl 4-hydrolybcnZOIlIC or

2,000

sacramental use)

clhyl 4-hydrolybenro8tc or

2,000

propyl 4-hydroxybcnzoale

Grape juice. rooccnt-

2,000

ral ed. inte nded for

Sulphur dioxide

ho me wi ne making and

labelled as s uch

Sulphur dioltide

Hamburgers or similar

products

Herring, marinmcd.

1.000

Be nzoic acid o r

- nol exceeding pH 4.5

1.000

methyl 4-hydroltybeozoate o r

1,000

ethyl 4-hydroxybenzoale o r

1,000

propyl 4-hydroxybe nzoale

- c~cccding pH 4.5

Ilexamine and either

SO

1.000

benzoie acid or

methyl 4-hydroxybenzoale or

1,(00

1,000

ethyl 4-hydroxybenzoale o r

1.000

pro pyl 4-hydroxyben:wale

2,000

Sulphur dio~idc

Hops, dried. sold by retail

Sulphur dioxide

Horseradish. fresh grated

!SO

and horseradish sauce

benzoic acid or

!SO

melhyl4-hydroxybenzoale o r

!SO

ethyl 4-hydro~ybcnzoate or

propyl 4-hydroxybcnzo3le

Jams .nd similar products

Extra jam

}

Extra jelly

Sulphur di oltide

Chestnut purtc

Jell y (jam jelly)

Sulph ur dioxide

Column I

Column 2

Column 3

EsotpI whe", Dtbe._

.no. owed . ..ut>-

.--1101

I' -

'E pet kiJI>.

SptUfi' d food

V

-e

J,m

Marmalade

lOO

Jelly

Sulphur dioxide

Fruit curd

Fruit flavour curd

Mincemeat

lOO

Sulphur dioxide and

Reduced sugar jam

SIX)

benzoic acid or

Reduced sugar jelly

SIX)

methyl 4-hydroltybenzoate or

Reduced sugar

SIX)

ethyl 4-hydroxybenzoale or

marmalade

SIX)

propyl 4.hydroxybenzoate or

sorbic acid

Mat kerel, marinated

~ not exceeding pH 4.S

1,000

Benwic acid or

methyl 4. hydroxybcnzoate or

1,000

ethyl 4-hydroxybenzoate or

J ,000

propyl 4-hydroxybenz03lc

1,000

Hexamine and either

- exceeding pH 4.5

1,000

benzoic acid or

methyl 4-hydroxybenzoatc or

1,000

ethyl 4-hydroxybenzoate or

1,000

1,000

propyl 4-hydroxybenzoate

l,tlXl (calodaled Of) the

Sorbic acid

weighl of the mallow

Mallow. chocolate covered

and ctooc:oIate together)

Meat, cured (including

cured meat products);

Cured meat (including

cured meat products)

(of which mall . SO

Sodium nitrate and

packed in a sterile

sodium nilrile,

pack, whethe r or nOI

sodium nitrite

expressed in both

it has been removed

ca ..... as mum muite)

from pack

Acidified and/or

fermented cured meat

(of which max. 50

products (including

Sodium nitrate and

sodium nitrite,

Salami and umilar

sodium nitrite

expressed in both

products) not packed

G - _5 as sodium niuite)

in a sterile pack

B

Column t

Column J

Column 2

El" ,. ."" .........

_ ... , .. 1. IIlin ~

. . -........ ' kilo-

».,., .. - ....... " ....

Uncooked bacon and

ham : cooked bacon

(of wh ich ma.. 200

and ham that is not ,

Sodium nitra te and

sodium nitritc ,

sodium nitrite

and has lIot been .

cltpresscd in bo th

packed in any hermet-

QlstS as sodiwn nitritc)

ically sealed con taine r

(of wh ich malt . ISO

Sodium nitra te a nd

Any cu red meat o r

sodium nitrilc.

sodium niuile

cured meat product

upresscd in bot h

not specir!ed aooyc

ca ..... 115 sodium nitritc)

M ushrooms. frou n

Sulphur dioxide

I ,<XXI

Sorbtc acid

Nut pastes. sweetened

Sulphur dioxide or

Olives. pic kled

benzoic acid or

meth yl 4-hydroxyben~oo tc or

e th yl 4-h yd roxybenwalc o r

propyl 4-hydroKybenloalc or

sorbic acid

Peas, garden. canned

co nta ining no add ed

Sulphur dioxide

colouring maller

Sulphur diox ide

Peelin. liquid

Su lphur dioxide or

Perry

sorbic acid

Pickles. o ther than

Sulphur dioxide ur

IIXI

benzoic acid or

pickled olives

methyl 4-hyd roxybe nZ08tc or

eth yl 4-hydmx ybc nzoat c or

propyl 4-hydrOltybc:lUoatc or

I.<XXI

sorbic acid

Potatoes, raw. peeled

Sulphur diu.ilk

SUlphUT dioltide

Pra wns. shrimps and

Ka mpi o the r than

(in the edible part )

prawns II nd shrim ps

ill brine

Column I

Column 2

Column 3

""be,_

E<orpl wile",

....... 1Cd. ";I~·

Spc",r .. d fo<.l

I'ctmincd pr ........ ,;..

....."...,. pcr l;ilo-

"'" ~

gnnm< -

Prawns and shrimps

Sulphur dioxide and ei ther

in brine

(in th e edible part)

sorbic aci d or benzoic acid

2,000

and either

methyl4-hydrox ybc nzoa lc or

ethyl 4-hydroxybenzoate or

propyl 4-hydrox ybe nzoate

JOO

Benzoic acid and either

Prepa ra tions of

saccharin. sodium

methyl 4-hydroxybenzoate o r

saccharin o r calcium

cthyl <J..hydroxybenzoate or

sacchari n and water

propyl 4-hydroxybenwat e

onl y

Pru."

2,000

Sulphur dioxide or

sorbic aci d

1,000

Salad crea m (inCludi ng

Sulphur dioxide or

lOO

mayonnaise) and salad

benzoi"" acid or

dressing

meth yl 4.hydroxyben:wate or

eth yl 4-hyd roxybcnzo3tc or

propyl 4-hydroxybc llzoate or

so rbic acid

1,000

Sambal oelek

Benzoic acid and

sorbic acid

1,000

Sauces. other than

lOO

Sulphu r diollide o r

horse rad ish sauce

beru:oic acid or

methyl 4· hyd roxybenwate or

ethyl 4. hyd roxybe nzoa te or

propyl 4-hydroxybenwate or

1,000

sorbic acid

Sausages or sauSHge

Sulphur diox ide

me at

Snack meals. conce nl-

Sorbic acid and

1.500

rated. with a moist ure

methyl 4-hydroxybenw3te

oontent not less than

15% and not more th an

60%

n.. cIrlil>i""" of ' ........ ' ... <1-. "'1 cured ... , producI whicll t... ix<. oddirocd 01' f ...... nled.

I.

,ha, >U<II cured _a' pood\o<t> ""'1 .... _toia sulpltur dio.id<.

n.io ... .,.

Column 2

Column 3

Column I

E><qII ..... K

"",", •

...;". 0I11e.d . milli-

.* . ,"'-. ,. , .

.. ..,,"' •• PO' kilo).

"'''«

Soft drinks for consump-

Sulphur dioxide o r

tion afte r di lution, not

benzoic acid or

otherwise specified

mc thyl 4-hydTOlybenzoate or

cthyl 4-hydro.ybenzoate or

propyl 4-hydrOlrybenzoate or

sorbic acid

1,500

Soft drinks for collsump-

Sulphur dioxide or

tion without dilution,

benzoic acid o r

nOI otherwise specified

methyl 4-hydroxybenzoate or

cthyl 4. hydro:rybenzoale or

propyl 4-hydro:rybenloate or

sorbic acid

Soup concen tral~ with

motsture con tcn t not

Sorbi(: acid and

1,500

less than 25% and not

methyl 4-hydroxybenzoatc

more than 60%

Starches, including

Sulphur dioxide

modified starches

Sugars;

Specified sugar pn>ducu

Dextrose (an hydrous

or monohydrate)

Sulphur dioxide

" "

Extra wh ile sugar

Sulphur dioxide

Semi-white sugar

Sulphur dioxide

is

Wh ite sugar

Sulphu r dio~ide

"

Sulphur dio~ide

Inve n sugar solution

IS (calcu lated on dry

malle r)

Invert sugar syrup

Sulphur dio~jde

IS (calculated on dry

matter)

Sugar solution

Sulphur dioxide

IS (calcul ated on dry

maller)

Icing de~trose

Sulphur dio~ide

Icing s ugar

Sulphu r dioxide

Soft sugar

Sulph ur dio~jde

4()

White soft sugar

Sulphur dioxide

Glucose sy ru p so ld

otherwise than by

Sulphur diol ide

retail for manu(actur-

,

IIIg use

Glucose syrup not

sJ>CC ified above

Sulphur dioxide

B

Column 2

Column J

Column 3

Specified food

Dried glucose syrup

ISO

sold otherwise than

Sulphur dioxide

by retail for manu-

facturing use

Dried glucose syrup

not specified above

'"

Sulphur dioxide

Hydrolysed starches

(other than specified

sugar products)

Sulphur dioxide

Other sugars except

lactose

Sulphur dioxide

4SO

Tea extract , liquid

Benzoic acid or

4SO

methyl 4-hydro~benzoatc: o r

4SO

e thyl 4-hydroxybenzo3te or

4SO

propyl 4-hydroxybenwalt

Vegetables, dehydrated

2,SOII

Brussels sprouts

Sulphur dioxide

Cabbage

2,SOII

Sulphur dioxide

Potato

Sulphur dioltide

'SO

Others

2,000

Sulphur dio){ide

Vinegar

Cider or wine vinegar

Sulphur diolide

Other

Sulphur dioxide

450 milligrammes

Wine (including

Sulphur diollide and

alcoholic cordials)

per li tre

see also under ~Ol hc:r

200 milligrammes

sorbic acid

Provisions in respect

per lilre

of Specified Food~ in

this Schedule

Yogun. fruit

Sulphur diolide or

benzoic acid or

methyl 4-hyd rol)'benwate or

ethyl 4-hyd roxybenzoate or

I'"

propyl 4-hydroxybenzoate or

sorbic acid

PART IJ

OTHER PROVISIONS IN RESPECT OF SPECIFIED FOODS

Use of III Ml:dun 01 Pruervathes in III SPfdntd .'000

I. Fruit spread , sambal oelek. concen trated snack meals (moistu re content

minimum 15%. maximum 60%). soup concentrates (moisture content minimum

25% , maximum 60%) or wine (including alcoho lic cordials) may con tain an

admixture of the preservatives permined 8crordi ng 10 the above table 10 the

maximum quanti ty of each such preservative appropriate thereto.

2. Beer, fru it or plants (including Howers and seeds), crystallised, glace or

drain ed (syrupc:d), or candi ed peel or cut and drained (syrupcd) peel, or grape juice

products (unfcnn ented, intended for sacramental use) may contain the maximum

quantity permitted of sulphur dioxide and anyone or more of the ot her permitted

preservatives, provided that if more Ihan one of the: other preservatives are used,

the sum of the quantity of each such preservative present, expressed as a percentage

of the total quantity of the preservative permitted in the food , does not exceed 100.

3. Preparations of saccharin and its calcium and sodium salts and water only

may contain lhe maJ:imum qua ntity permitted of benzoic acid , and anyone or more

of the other pennined preservatives. provided that if more than one of the other

preservatives are used, the sum of .he quantity of each such preserv ative present,

expressed as a percentage of the total quan lity of the preservative permitted in the

food. does nOl exceed 100.

4. Marinated herri ng or mackerel exceeding pH 4.5 may contain the

maximum quan tity perm itted of hexamine and anyone or more of the other

permitted preservatives. provided that if more than one of the other preservatives

are used, the sum of the quantity of each such preservative present , expressed as

a percentage of the total quantity of the preservative pennined in the food. does

not exceed 100.

s. Cheese (other than Cheddar. Cheshire, Grana-padano or Provolone type

cheese or soft cheese) and cured meat (incl uding cured meal products) may contain

mixtures of preservatives in accordance with the proviSions specified in the above

table.

6. Prawns and shrimps in brine may contain the maJ:imum quantity permitted

of sulphu r dioxide ; the maximum quant ity permitted of sorbic acid or benzoic acid ;

if sorbic acid and benzoic acid are used , the sum of the quantity of each such

preservative present. expressed as a percentage of the total quantity of such

preservat ive permitted in the food, ma y not exceed 100; and any other permitted

preservative provided that if more than one is used the sum of the quan tity of each

such preservative present . expressed as a percentage of the total quantity of such

other preservati ve permitted in the food, does not exceed 100.

)'- ormaldehyde

Any food may contain a maximum of 5 mglkg form aldehyde de rived from any

wet strength wrapping containing a fo rmaldehyde-based resin. or from any plastic

food container or ute nsil manufactured from any resin of which formalde hyde is a

conde nsing component.

Formaldehyde may be lIsed in Grana-padano cheese: provided that when the

food product is marketed, Ihe level of formaldehyde whether free andlor combined

shall nOI exceed 0.5 rng pe r kilogramme .

DlnwlhylpolysikJxanc

The permitted misceUancous additive dimc:lhylpolysi loxane may con tain

formaldehyde in any proportion nOI exceeding 1,0IX) mglk8. Any food may contain

formaldehyde: introduced in the preparation of Ihat food by the use of

dimelhylpol ysiklxane. provided the quantitr. of formaldeh yde in the food is in

proportion 10 the quantity of dim clhyl polYSlloxlnc: u~d .

Nb!.

Cheese. cloned cream Of ca nned food may COntai n nisin; and any food mly

contain nisin provided that the nisin was introduced in cheese, clotted cream or

canned food used as an ingredient of that food .

11,."

ROUT may contai n the permitted preservative sulphur dioxide or sodiu m

mctabisu]phite, as may be prescribed by the flour, Bread and Paste Regula tions.

Im (L.N . 92 of 19n).

Wine

Wine may con tain sulphur dioxide , potassium bisulphite, potassi um

metabisulph ite, sorb ic acid and potassium sorbate or any other preservative to th e

eJ[tent , in each case, authorised by any EEC Regulation .

Compourtded FoodJ

I. In general a compounded food may contai n permitted preservative

introduced in the preparation of that food by the use of. specified food (other than

unfermented grape juice intended for sacramental use), provided the quantity of

preserva tive present in the compou nded food is in proportion to the qu antity of the

specified food used.

2. Where the permitted preservative introduced by the use of a specified food

is sulphur dioxide, then the compounded food may corllain the amount of sulphu r

dio)tide appropriate to the proportion of Specified food used or SO mg/kg, whkhever

is the greater.

3. Where the permilled preservatives benzoic acid, methyl 4·

hydro)tybenzoate. et hyl 4· hydroxybe nzoate or propyl 4-hydro)tybenzoa le are

introduced by the use of a spedfied food. the compounded food may con tain the

amount of that pe rmi n ed preservative appropriate to the proportion of the specified

food or 12() mg/kg. whkhever is the grea ter.

4. If tbe compounded food is • specifted food other than I cured meat

product it may not contain any permitted preserva tive specified in re lation there to

in Col umn 2 of th e aoove table in any greater propo rtion that is specified in Column

3 of the table.

5. If the compounded food is ia: cream or I n edible ice made with fruit pieces

in stabi lised syrup eontaining permitled sorhic acid , the compounded food may not

contain that permincd preservative in a quantity greater than 300 m"",.

.,1IIt

I ... bblib, oaid.DipArtionen, la ' 1. lnformUljo<>I _ 1t ... ;I;' _ hblishtd

lh". __ ", "11~fO'mIlIioII - CAfliIlt

Mitbup II-bI.ompcrijo 'oI~", _ ,.,;" ..... rJw Co .......... ,., Lw., " ' -