1964_PRESERVATIVES_IN_FOOD_REGULATIONS — Page 6

BF 6

CAP. 132]

Preservatives in Food Regulations

[Subsidiary]

L.N. 181/77.

[cf. S.1. 1962/ 1532, r. 4.)

[1986 Ed.

(i) in the case of bacon, ham, preserved pork, preserved Chinese sausage or picklet meat, to the maximum quantity of each such preservative appropriate thereto in accord- ance with Part I of that Schedule;

(ii) in any other case, only if, when the quantity of each such preservative present in that food is expressed as a percentage of the maximum quantity of that preservative appropriate to that food in accordance with Part I of that Schedule, the sum of those percentages does not exceed 100;

(d) any food may contain, in any proportion not exceeding 5 parts per million, formaldehyde derived from any wet strength wrapping containing any resin based on formalde- hyde or from any plastic food container or utensil manu- factured from any resin of which formaldehyde is a con- densing component;

(e) the skin, but not the flesh, of a banana may contain

nystatin;

(f) cheese, clotted cream or any canned food may contain nisin;

(g) any food may contain nisin introduced in the preparation

of that food by the use of any cheese, clotted cream or canned food containing nisin;

(h) this regulation shall not apply to any food containing any

preservative which is naturally present in that food;

(1) any specified food may have in it or on it the antioxidant specified in relation thereto in Column 2 of Part II of the First Schedule and in the amounts specified in relation thereto in Column 3 of Part II of that Schedule;

(j) any food which contains as an added ingredient any specified food, may contain antioxidant of the descrip- tion specified for, and in the amount appropriate to the quantity of, such specified food in accordance with para- graph (1)(i);

(k) any food which contains milk fat by reason of the addition as an ingredient of any dairy product, may contain anti- oxidant of the description, and in the amount specified, in accordance with Part II of the First Schedule, in relation to a quantity of anhydrous fat equal by weight to that milk fat.

(2) Nothing in this regulation shall prohibit the presence in any compounded food of any permitted preservative introduced in the preparation of that food by the use of one or more specified foods (other than fruit any fruit pulp intended for manufacturing purposes and any unfermented grape juice product intended for sacramental use) if that permitted preservative---

(a) may under these regulations be present in any specified

food used in the compounded food; and