1964_PRESERVATIVES_IN_FOOD_REGULATIONS — Page 2

BF 2

CAP. 132]

Preservatives in Food Regulations

[1986 Ed.

[Subsidiary]

L.N. 20/73.

L.N. 181/77. L.N. 89/79. L.N. 114/84. L.N. 67/85. 10 of 1986.

Citation.

2~334/7 21569 IN 294/7 L.N. 89/90

Interpretation.

2015/0

1.

PRESERVATIVES IN FOOD REGULATIONS

(Cap. 132, sections 55 and 143)

[2 February 1973.]

These regulations may be cited as the Preservatives in Food Regulations.

2. (1) In these regulations unless the context otherwise requires-- "antioxidant" means any substance which delays, retards or prevents the development in food of rancidity or other flavour deteriora- tion due to oxidation but does not include lecithin, ascorbic acid, or its salts or esters, tocopherols, citric acid, tartaric acid, phosphoric acid or any preservative the use of which is per- mitted by these regulations;

"canned food" means food in a hermetically sealed container which has been sufficiently heat processed to destroy and Clostridium Botulinum in that food or container or which has a pH of less than 4.5;

"catering business" includes the business or undertaking of an inn, public house, hotel, restaurant, cafe, tea-shop, buffet, coffee- stall or any place of refreshment open to the public, or of a club, boarding house, apartment house, refreshment contractor, school feeding centre, staff dining room or canteen;

"compounded food" means food containing 2 or more ingredients;

"container" includes any form of packaging of food for sale as a single item, whether by way of wholly or partly enclosing the food or by way of attaching the food to some other article, and in particular includes a wrapper or confining band;

"dairy product" means any butter (other than butter for manu- facturing purposes), milk, cream, condensed milk, evaporated milk, dried milk or cheese;

"deterioration", in relation to food, means deterioration due to the

action of bacteria, yeasts or moulds;

"flavouring emulsion" means an emulsion of the selected flavouring

in a suitable liquid;

"flavouring syrup" means a solution of carbohydrate sweetening

matter containing sufficient distinctive flavouring to provide, after dilution with milk or water, a drink with that distinctive flavour;

"flour confectionery" includes cakes, bun loaves, cholas bread, pastry (cooked or uncooked) and ready-made puddings (other than canned puddings and Christmas puddings) but does not include biscuits or any product containing a filling that has as an ingredient any meat or fish;