THE HONG KONG GOVERNMENT GAZETTE, JANUARY 31, 1941.
PART II-COLOURING MATTERS WHICH MAY NOT BE ADDED TO
ARTICLES OF FOOD.
1. Metallic Colouring Matters.
Compounds of any of the following metals:---
Antimony,
Arsenic.
Cadmium,
Chromium,
Copper,
Mercury,
Lead,
Zinc.
2. Vegetable Colouring Matter.
Number in Colour
Index of Society
of Dvers and Colourists,
Gamboge.
3. Coal Tar Colours.
Name.
Synonyms.
1924.
7
Pieric acid
8
Victoria Yellow
Carbazotic Acid.
Saffron Substitute;
9
Manchester Yellow
12
Aurantia
724
Aurine
Dinitrocresol.
Naphthol Yellow;
Martius Yellow.
Imperial Yellow.
Rosolic Acid; Yellow
Coralline.
THE SECOND SCHEDULE.
LABELLING OF ARTICLES OF FOOD CONTAINING PRESERVATIVE
AND OF PRESERVATIVES.
1. The articles of food containing preservative to which the rules as to labelling set out in this Schedule apply are sausages, sausage- meat, coffee extract, pickles and sauces, and (where the proportion of benzoic acid exceeds 600 parts per million) grape juice and wine. In retail shops it will be sufficient if a notice to the effect that the article contains preservative is exhibited in a conspicuous place so as to be easily readable by a purchaser. These Rules do not apply in the case of hotels, restaurants, or such other places where the article is sold for consumption on the premises.
2.-(1) Where any of the said articles of food contains preservative it shall bear a label on which is printed the following declaration or such other declaration substantially to the like effect as may be allowed by the Governor in Council:-
(a)
CONTAIN(S)
PRESERVATIVE.
(2) The declaration shall be completed by inserting at (a) the word
This " or These, followed by the name of the food as
used in paragraph 1 of this Schedule.
"
(3) In the case of grape juice or wine to which these Rules apply there shall be added to the declaration the words and is not intended for use as a beverage."
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