148
THE HONG KONG GOVERNMENT GAZETTE, JANUARY 31, 1941.
SCHEDULES.
THE FIRST SCHEDULE.
PART I.-ARTICLES OF FOOD WHICH MAY CONTAIN PRESERVATIVE AND NATURE AND PROPORTION OF PRESERVATIVE IN EACH CASE.
The articles of food specified in the first column of the following table may contain the preservative specified in the second column in proportions not exceeding the number of parts (estimated by weight) per million specified in the third column:—
Food.
1. Sausages and
Parts per
Preservative.
million.
sausage ment
Sulphur Dioxide.
450
containing raw ineat, cereals and condiments
2. Fruit and fruit pulp (not dried) for conversion into jam or cry- stallized glacé or cured fruit as defined in items 6 and 7:
(a) Cherries
Do.
3,000
(b) Strawberries
and rasp-
berries
Do.
2,000
(e) Other fruit
Do.
1,500
3. Dried fruit:
(a) Apricots, peaches, necta-
rines, apples and pears
Do.
2,000
(b) Raisins and sultanas
Do.
750
4. Unfermented grape juice and
non-alcoholic wine made from such grape juice if labelled in accordance with the rules con- tained in the Second Schedule to these Regulations
5. Other non-alcoholic wines, cor- dials and fruit juices, sweetened or unsweetened
Benzoic acid.
2,000
Either Sulphur dio-
xide
350
or Benzoic acid.
600
6. Jam (including marmalade and fruit jelly prepared in the way in which jam is prepared).. 7. Crystallized glacé or cured fruit
(including candied peel)
Sulphur Dioxide.
40
Do.
100
8. Fruit and fruit pulp not other- wise specified in this Schedule.
10.
350
9. Sugar (including solid glucose)
and cane syrups
Do.
70
14
10. Cornflour (maize starch) and
other prepared starches
Do.
100
11. Corn syrup (liquid glucose)
Do.
450
12. Gelatine
Do.
1,000
Do.
13. Beer
70
14. Cider
Do.
200
15. Alcoholic wines
Do.
450
16. Sweetened mineral waters
Either Sulphur dio-
70
xide
17. Brewed ginger beer
or Benzoic acid.
Benzoic acid.
120
120
18. Coffee extract
Do.
450
19. Pickles and sauces made from
fruit or vegetables
Do.
250
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