LAWS AND REGULATION TO FOODS AND FOOD ADDITIVES FOOD ADDITIVES, SRILSRI LANKA

Tags: Regulations, Sorbates Sorbates, Food Additives, food, Food Column, Maximum permitted level, buffalo milk, Sulphites Sorbates, means, Carbonated beverages, carbon dioxide, Preservatives, Food Act, Sorbates, Sulphites Sorbates Benzoates, Sri Lanka, Animal Husbandry Milk Products Imported Food Control Administration, Food Advisory Committee, Food Poisoning, preservative, Food Administration, Food Preservatives, Benzoates, skimmed milk, liquid milk, comparable product, Food Authority, Potassium hydrogen sulphite, Carbonated Soft Drinks, Sri Lanka Standards Institution, Sorbic acid, Sodium benzoate, SLS, Sodium nitrate, Sulphur dioxide, Food Control Administration Unit, Food Control Administration, Ministry of Health, SLSI, Food Authorities, FCA, Chief Food Authority
Content: LAWS AND REGULATION TO FOODS AND FOOD ADDITIVES Country Report SRI LANKA Prepared With Inputs From: Dr. S. Nagaiah, Consultant / Food Control Administration Unit, Ministry Of Health, Sri Lanka 1
Sri Lanka Report Laws and Regulations Relating to Foods in Sri Lanka
1. Administrative Authorities Administrative Authorities in Sri Lanka as shown in Table 1 are responsible for Food Administration of food categories and related stage of production. It may be noted that the Chief Food Authority (Director General of Health Services) is the apex body responsible for the country's food control administration.
Sector Ministry/Department of Agriculture (MOA) Department of Animal Production & Health (DAP &H)
Products Primary products of agriculture Animal Husbandry Milk Products
Imported Food Control Administration of *MoH (FCA) DAP&H and FCA
Coconut Development Authority (CDA) Tea Board (TB)
Coconuts & their products Manufactured Tea
FCA and CDA FCA and TB
Ministry/Department of
Fish and Fish Related
FCA
Fisheries (MDF)
products
Sri Lanka Standards Institution (SLSI) Excise Department (ED) Ministry of local government (MoLG) Sri Lanka Standards Institution (SLSI) established under Sri Lanka Standards Institution Act No. 6 of 1984. Consumer Affairs Authority (CAA) established under the Consumer Affairs Authority Act No. 9 of 2003
Setting voluntary & mandatory standards for all food products Alcoholic Beverages General food safety and Standards (implementation) Formulation of General National Standards of consumer and industrial products including food Promotion of effective completion and protection of consumers: regulation of internal trade 2
FCA and in limited cases SLSI ED/Customs SLSI FCA
Domestic MOA and FCA DAP&H and FCA FCA and CDA FCA and TB MDF and FCA FCA ED SLSI CAA
· Note: SLSI plays an integral role with the FCA and FAC in formulation of National Standards under the Food Act. The Standards of the SLSI are mostly voluntary. Some of them are declared mandatory for verification of standard parameters at the point of import. The SLSI has mutual agreements with standards setting bodies of the exporting countries that certify the products exported from selected countries. Based on the certification of those bodies and verification checks carried out at national level the SLSI releases those products for further inspection and verification of FCA as far as food products are concerned · Consumer Affairs Authority (CAA) was established replacing the Consumer Protection Authority (CPA). The main functions of the CAA are regulating internal trade, Control of Prices of consumer products, investigation of complaints relating to trade, goods and services. · MoH - Ministry of Health. The Food Control Administration (FCA) comes under the purview of the Ministry of Health. 2. Related Laws and Regulations i. The Food Act No. 26 of 1980 The Food Act No. 26 of 1980 came into being replacing the Food & Drugs Act (Chapter 216) and an amendment titled Food (Amendment) Act No. 20 of 1991 came into operation. The main features of the Food Act are: Part I ­ Prohibition in respect of food related to; a) Additives b) Fitness for human consumption c) Cleanliness d) Adulteration e) Sanitary conditions Part II ­ Administration providing for: a) Establishment of a Food Advisory Committee (FAC). b) Designating Director General of Health Services as the Chief Food Authority (CFA). c) Providing for the Director (Environment & Occupational Health) to be in charge of the Food Control Administration. d) Providing for Approved Analysts. e) Providing for Food Authorities under the Food Act; viz. Director General of Customs for imported foods; chief Medical Officer of Health (CMOH) for the Colombo Municipal area; and Local Authorities (Urban Councils and Pradheshiya Sabhas etc.). f) Constituting members from various disciplines for the effective function of the FAC. g) Providing for duties and responsibilities of the FAC. 3
h) Action in respect of default of local authorities. i) Duties and Responsibilities of the CFA. j) Powers of Authorized Officers. k) Procedures in respect of articles seized; etc. Part III a) Nature of offenses under the Food Act. b) Punishment of offenders on conviction. c) Defenses of the accused. d) Institution of proceedings. e) Reports of approved analysts as evidence. f) Production of samples to courts. g) Presumptions. Part IV a) Protection for action taken in good faith. b) Certain fines to be paid to the funds of local authority. c) Notification of food poisoning. d) Application of other written laws to food. e) Minister of Health to make regulations under the Food Act. ii. Regulations made under section 32 of the Food Act by the Minister of Health 1) Food Miscellaneous Regulation 1985 2) Food (Hygiene) Regulations 1988 3) Food (Standards) Regulations - 1991 4) Food (Non-nutritive sweeteners) Regulations 5) Food (Standards) Regulations ­ Milk 6) Additional Approved Analyst Regulations 7) Food (Iodization of Salt) regulations 1993 8) Amendment of Food (Standards) Regulation - Maize Starch 9) Additional Microbiological Analyst Regulations 10) Food (Labeling & Miscellaneous) Regulations- Traditional Names 11) Food (Preservative in Milk) Standards Regulation 12) Food (Iodization of Salt) Regulations ­Correction 13) Notification Additional Approved Analyst 14) Food (Sweeteners) Regulation -1999 15) Food (Genetically Modified Foods) Provisional Regulations -2003 16) Food (Sweeteners) Regulations -2004 17) Food (Bread Standards)Regulations 4
18) Food (Labeling & Advertising) Regulation ­ 2005 19) Food (Iodization of Salt) Regulations -2005 20) Food (Vinegar) Regulation ­ 2007 21) Food (Irradiation ) Regulations ­ 2005 22) Food (Coloring Substances ) Regulation ­ 2006 23) Food (Bottled or Package Water) Regulations ­ 2005 24) Food (Adoption of SL Standards) Regulation ­ 2008 25) Food (Appointment of Additional Approved Analyst ­ CMC) Notification 26) Food (Hygiene) Regulations ­ 2011
3. Summary of Food Standards
Commodities covered under the Food Standards as per Regulations of 1991 given below. It may be noted that these composite regulations are being gradually divided into separate categories such as `oils and fats', Cereals, Pulses and Legumes, Spices and condiments etc., keeping in line with the Codex Guidelines and Standards. Most of these Regulations are in formulation stages and the delay is on account of the fact that they need to be published in Sinhala, Tamil and English languages and they need to be finalized by the Department of Legal Draftsman.
Table 1 1. Baking Powder 3. Margarine 5. Bakery shortening 7. Gingelly Oil/ Sesame Oil 9. Olive oil 11. Soyabean oil 13. Palm Oil 15. Dripping 17. Rice, Polished Rice, Unpolished Raw Rice, Parboiled Rice 19. Kurakkan (Eleusine coracana Gaertn) 21. Green Gram 23. Cow Pea Dhal 25. Toor Dhal 27. Soya 5
2. Sugar confectionery 4. Vegetable fat; Hydrogenated vegetable oil 6. Edible Coconut Oil 8. Corn oil 10. Groundnut oil 12. Palm kernel oil 14. Lard 16. Paddy 18. Corn or Maize 20. Barley 22. Cow Pea 24. Myshore Dhal /(Mashoor Dhal) /Red Split Lentils 26. Black Gram 28. Rice Flour
29. Whole wheat flour 31. Corn flour 33. Arrow root starch 35. Custard Powder 37. Macaroni/ Spahgetti / Vermiclli / Noodles 39. Caraway Powder 41. Chillies Whole 43. Cinnamon Powder 45. Cloves powder 47. Cumin Whole 49. Dill Whole 49. Fennel Whole 51. Fenugreek Whole 53. Ginger Whole 55. Mace Whole 57. Mustard Whole 59. Nutmeg Whole 61. Black Pepper Powder 63. White Pepper Whole 65. Turmeric Whole 67. Curry Powder / Condiment Powder
30. Wheat flour 32. Kurakkan flour 34. Manioc Sago 36. Semolina 38. Caraway Whole 40. Cardamom Whole 42. Cinnamon Whole 44. Cloves Whole 46. Coriander Powder 48. Cumin Powder 50. Dill Powde 50. Fennel Powder 52. Fenugreek Powder 54. Ginger Powde 56. Mace Powder 58. Mustard Powder 60. Nutmeg Powder 62. Black Pepper Whole 64. White Pepper Powder 66. Turmeric Powder 68. Asafoetida
4. Laws and Regulations Related to Food Additives
I. OVERVIEW Uncontrolled use of Food Additives is deemed to pose danger to public health, for most food additives of modern days are synthetically derived chemicals used by many food manufacturers. According to Food Additives (General) Regulations yet to be published (currently in draft form) "Food additive" means any safe substance that is intentionally introduced into or on a food in small quantities in order to affect the food's keeping quality, texture, consistency, appearance, odor, taste, alkalinity or acidity or to serve any other technological function in the manufacturing, processing, preparation, treatment, packing, packaging, transport or storage of food and that results or may be reasonably expected to 6
result directly or indirectly in the substance or any of its by-products becoming a component of, or otherwise affecting the characteristics of the food, and includes any preservative, coloring substance, flavoring substance, flavor enhancer, antioxidant, emulsifying and stabilizing agent, sweetener and food conditioner, but shall not include nutrient supplement, incidental constituent or common salt. The Food Additives Definition and Functional Classes are as follows: Flavors ­ (a) "Natural Aromatic Raw Material' means a substance of vegetable or animal origin, either in its natural form or after processing by physical methods other than heat treatments, possessing flavoring properties; (b) "Natural Flavoring Concentrate" means a concentrated preparation obtained by physical, microbiological or enzymatic process from materials of vegetable or animal origin either in its raw state or after processing by traditional food preparation processes, including drying, roasting and fermentation; Natural flavoring shall include "natural flavoring concentrate", "natural flavoring substance" and "natural aromatic raw materials". Natural flavoring shall not contain any nature ­identical flavoring substance or artificial flavoring substance. (c) "Natural Flavoring Substance" means a single chemical unit obtained by physical, microbiological or enzymatic processes from materials of vegetable or animal origin either in its raw state or after processing by traditional food preparation processes including drying, roasting and fermentation; (d) "Nature-Identical Flavoring Substance" means a substance which is chemically identical to a natural flavoring substance, obtained either by synthesis or by chemical processes from material of vegetable or animal origin either in its raw state or after processing by traditional food preparation processes including drying, roasting and fermentation. Nature ­identical flavoring may contain one or more of the following (i) a natural flavor concentrate; (ii) a natural flavoring substance; or (iii) a natural aromatic raw material (e) "Artificial Flavoring Substance" means a flavoring substance not identified in a natural aromatic raw material or natural flavor concentrate and one that is not prohibited under these regulations and accepted as safe to be used in food, generally recognized as safe in the GRAS list of Flavoring Substances published by the Flavor and Extract Manufacturers Association of the United States. An artificial flavoring may contain one or more of the following: (i) a natural flavor concentrate; (ii) a natural flavoring substance; (iii) a nature-identical flavoring substance; or (iv) a natural aromatic raw material. 7
(f) Processing Aids-The Inventory of Processing Aids compiled and adopted by the Codex Alimentarius Commission is consulted in preparing the National Regulations although currently there is no Regulation is in place. The inventory contains the following
· Category ­ functional effect classification.
· Processing Aid ­ the chemical name and description of the substance used.
· Area of Utilization
· Level of Residues
· Interaction with food
· JECFA evaluation
(g) Carry Over ­ "Carry Over" is define as the presence of food additives in food as a result of the use of raw material or other ingredients in which these additives were used.
(h) Functional Classes of Food Additives
The following functional classes of Food Additives as per the Table provided by the CAC are considered in the Sri Lankan standards with the relevant INS numbers.
Acid
Acidity regulators
Anti caking agents
Anti foaming agents
Anti oxidants
Bulking agents
Colors
Color retention agents
Emulsifiers
Emulsifying salts
Firming agents
Flavor enhancer
Flour treatment agents
Foaming agents
Gelling agents
Glazing agents
Humectants
Preservatives
Propellants
Raising agents
Stabilizers
Sweetener
Thickener
(i) Permitted Food Additives and Maximum Limits 8
Permitted Food Additives are prescribed with their Maximum Limits under the Food Additives Regulations in Sri Lanka. They are invariably based on the Codex Limits prescribed.
(j) Negative List of Flavors
i)
Aloin
ii) Beberine
iii) Beta-Azarone
iv) Cade oil
v) Calamus oil
vi) Coumarin and dihydrocoumarin
vii) Diethylene glycol
viii) Monoethyl ether
ix) Ethyl Methyl Ketone
x) Ethyl-3-Phenylglicidate
xi) Eugeny methyl ether
xii) Methyl Napthyl ketone
xiii) Saffrole and Isosaffrole
xiv) Santonin
xv) Sasafras oil
xvi) Thujone, Isothujone, alpha and betathujone
xvii) Tonka bean.
(k) Specifications for Food Additives:
The General Principle for the use of food additives specify that Food Additives should at all times conform with an approved specification, for example, The specification of Identity and Purity recommended by the Codex Alimentarius Commission. For this reason the recommended list of the Codex and evaluations carried out by Joint Expert Committee on Food Additives (JECFA) is consulted before approval of any Food Additive in Sri Lanka
(l) Assessment of Food Additives ­
Assessment of food additives as such is not carried in Sri Lanka and there had been no need for such assessments.
(m) Labeling of Food Additives -
The labeling of food additives is governed by the Food (Labeling & Advertising) Regulation ­ 2005 in Sri Lanka.
1. List of Designated Food Preservatives and the limits that could be applied on designated food products ­ 9
Column 1
SCHEDULE 1 PERMITTED PRESERVATIVES Column II
Permitted Preservative
INS No.
Alternative form in which the permitted preservative may be used (to be calculated as the permitted preservative shown in Column I)
1. Sorbic acid
200
2 . Benzoic acid
210
3. Sulphur dioxide
220
4. Biphenyl, Diphenyl
230
5. Orthophenylphenol
231
6. Nisin
234
7. Potassium nitrite
249
8. Sodium nitrite
250
9. Sodium nitrate
251
10.Potassium nitrate
252
11Propionic acid
280
Sodium sorbate Potassium sorbate Calcium sorbate Sodium benzoate Potassium benzoate Calcium benzoate Sodium sulphite Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Potassium sulphite Potassium hydrogen sulphite Calcium sulphite Calcium hydrogen sulphite Sodium orthophenylphenate Sodium propionate Calcium propionate Potassium propionate
INS No. 201 202 203 211 212 213 221 222 223 224 225 228 226 227 232 281 282 283
10
SCHEDULE II
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
Column III Maximum permitted level (mg/kg)
1.0 Dairy Products (a) Dairy based drinks, flavored and/or fermented (b) Cheese, pre-packed, sliced (c) Cheese, ripened Cheese, processed Cheese spread and Cheese paste (d) Desserts, dairy based non heat treated (e.g. curd, fruit or flavored yoghurt)
Sorbates or Propionates Sorbates Sorbates or Propionates or Nisin Sorbates or Propionates
300 GMP 1000 1000 GMP 12.5 1000 GMP
2.0 Fat emulsions mainly of type water-in-oil
(a) Margarine and similar products ( containing at least 80% fat)
Sorbates or Benzoates
1000 1000
(b) Emulsions containing less than 80% fat
Sorbates or Benzoates
2000 1000
(c) Vegetable and nut purees & spreads (e.g. peanut butter)
Sorbates or Benzoates
2000 1000
11
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
Column III Maximum permitted level, (mg per kg)
3.0 Fruits, vegetables and artificially flavored drinks
3.1 Fruits and fruit products
(a) Surface treated fresh fruits
Sorbates or Sulphites or Biphenyl,Diphenyl or Orthophenyl phenol or Sodium orthophenol phenate
1000 50 70 12 12
(b) Peeled or cut fresh fruit (c) Dried Fruits (d) Frozen fruit (e) Candied, crystallized or glaced fruits and citrus peel. (f) Fruits, canned or bottled (pasteurised) (g) Fruits in vinegar, oil or brine (h) Fruit based spreads e.g chutney excluding jams, jellies and marmalades. (i) Fruit preparations, including pulp, puree, fruit toppings.
Sorbates Sorbates or Sulphites Sorbates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites
1000 2000 1000 1000 300 1000 1000 100 1000 350 1000 1000 100 1000 250 100 1000 1000 500
12
(k) Jams, Jellies, marmalades
Sorbates or Sulphites
(l) Jams, jellies and marmalades, low in sugar or sugar free
Sorbates or Benzoates
(m) fruit juices (n) Fruit juice concentrates (as served to consumer)
Sorbates or Benzoates or Sulphites Sorbates Benzoates or Sulphites
(o) Fruit nectar (as served to consumer)
Sorbates or Benzoates or Sulphites
(p) Concentrates for fruit nectar (as served to consumer)
Sorbates or Benzoates or Sulphites
(q) Fruit cordials and squashes containing not less than 25% fruit juice and not less than 25% sugar (calculated as sucrose) for consumption after dilution.`
Sorbates or Benzoates or Sulphites
(r) Fruit squash concentrates containing not less than 45% fruit juice and not less than 45% sugar (calculated as sucrose) for consumption after dilution.`
Sorbates or Benzoates or Sulphites
(s) Fruit drinks for consumption without dilution containing not less than 10 % fruit juice and not less than 5 % sugar (calculated as sucrose) (t) Fruit wines
Sorbates or Benzoates or Sulphites Sorbates Benzoates or Sulphite 13
500 100 500 500 300 120 50 300 120 50 300 120 50 300 120 50 1500 600 250 2500 1500 450 300 120 50 1500 600 250
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
Column III Maximum permitted level, (mg per kg)
Water based flavored drinks
(a) Artificially flavored cordials, containing not less than 25% sugar (calculated as sucrose) for consumption after dilution (b) Artificial flavoured drinks ready for consumption without dilution, containing not less than 5% sugar (calculated as sucrose) (c) Water based flavored drinks, carbonated (d) Artificially flavored syrup concentrates
Sorbates or Benzoates or Sulphites Sorbates Benzoates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites
1500 600 250 300 120 50 300 120 50 1500 600 250
3.3 Vegetables (including mushrooms, roots, tubers, pulses, legumes and nuts) and Vegetable Products
(a) Peeled, cut or shredded fresh
Sulphites
50
vegetables including mushrooms,
roots, tubers, pulses, legumes
and nuts.
(b) Frozen vegetables including
Sulphites
50
mushrooms, roots, tubers,
pulses, legumes and nuts.
(c) Dried Vegetables including
Sulphites
500
mushrooms, roots, tubers
pulses, legumes and nuts.
14
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
Column III Maximum permitted level, (mg per kg)
(d) Vegetables, canned or bottled (pasteurised) or retort pouch (e) Vegetables in vinegar, oil, brine or soy sauce
Sorbates or Sulphites Sorbates or Benzoates or Sulphites
1000 50 1000 1000 100
(f) Vegetable including roots, tubers, pulses, legumes and nut pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) (g) Vegetables, fermented including Mushrooms, roots, tubers, Pulses, legumes and nuts except fermented soybean products
mushrooms, Sulphites or Benzoates or Sorbates Sorbates or Benzoates or Sulphites
(h) Culinary pastes
Sorbates or Benzoates or Sulphites 15
100 250 300 1000 1000 500 500 250 100
(i) Pickles
Sorbates or Benzoates or Sulphites
1000 250 100
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
Column III Maximum permitted level, (mg per kg)
4.0 Carbohydrates, cereals and their products 4.1 Carbohydrates
(a) Starches (excluding starches for weaning foods, follow on formula and infant formula) (b) Flours
Sorbates or Sulphites Sorbates or Sulphites
(c) White sugars, fructose, glucose, icing sugar, powdered dextrose
Sulphites
(d) Plantation and mill white sugar
Sulphites
(e) Brown sugar
Sulphites
(f) Sugar solutions and syrups, also (partially) inverted sugars including treacle and molasses
Sulphites
(g) Other sugars and syrups, (e.g. xylose, maple syrup, sugar toppings)
Sorbates or Sulphites
(h) Glucose syrup and dried glucose syrup.
Sulphites
1000 50 1000 200 15 70 40 70 1000 40 20
i) Glucose syrup for
Sulphites
400
manufacturing purposes
(j) Dried Glucose syrup for
Sulphites
150
manufacturing purposes
16
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
4.2 Cereals and cereal products
Column III Maximum permitted level, (mg per kg)
(a) Whole, broken or flaked
Sulphites
400
cereal grain including rice
(b) breakfast cereals (c) Cereal and starch based desserts
Propionates Sorbates or Propionates
(d) Pastas and noodles and like products
Sorbates or Propionates
GMP 1000 GMP 1000 2000
(e) Precooked and processed rice products
Propionates
(g) Bread and other bakery products Sorbates or Propionates
4.3 ­ Confectionery
(a) Confectionery, flour based and sugar based and mixes (b) Confectionery, glucose syrup base (c) Chewing gum and bubble gum (d) Cocoa powders and mixes (e) Cocoa based spreads including fillings (f) Chocolate and chocolate products
Sorbates or Benzoates or Propionates Sulphites or Propionates Sorbates or Benzoates or Sulphites or Propionates Sorbates Sorbates or Sulphites or Propionates Sorbates or Sulphites or Propionates.
17
GMP 2000 GMP 2000 1500 GMP 50 GMP 1500 1500 2000 GMP 1500 1500 2000 GMP 1500 150 GMP
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
Column III Maximum permitted level, (mg per kg)
5.0 Egg, fish, poultry, meat and their products
5.1 Egg, fish and their products
(a) Egg products, concentrated, dehydrated, frozen (b) Egg based desserts (c) Crustaceans, mollusks and Echinoderm. fresh (d) Crustaceans, mollusks and echinoderm, cooked (e) Fish, fish fillets and fish products including mollusks, crustaceans and echinoderm, frozen (f) Fish products, minced and creamed, frozen, cooked (g) Fish and fish products, including mollusks, crustaceans and echinoderms, smoked, dried, fermented and/or salted (h) Fish and fish products, including mollusks , crustaceans and echinoderms, semi preserved. (e.g marinated and/or in jelly, pickled and/or in brine, fish paste)
Sorbates Sorbates or Benzoates or Propionates Sulphites Sorbates Benzoates or Sulphites Sorbates or Sulphites Sorbates Sorbates or Benzoates or Sulphites or Nitrites Sorbates or Benzoates or Propionates or Nitrates
1000 1000 1000 GMP 100 2000 2000 50 2000 100 2000 2000 200 200 125 2000 2000 GMP 125
18
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
5.2 Poultry and meat and their products
(a) Meat and poultry, fresh whole pieces or cuts
Nitrates or Nitrites
(b) Meat and poultry, fresh, comminuted
Sulphites or Nitrates or Nitrites
Column III Maximum permitted level, (mg per kg) 125 125 450 125 125
(c) Ham and bacon
Nitrates or
125
Nitrites
125
(d) Meat and poultry products,
Sulphites or
500
heat treated, processed,
Nitrates or
125
comminuted including
Nitrites
125
meat balls, sausage, burger,
chicken roll, luncheon meat.
(e) Canned corned beef
Nitrites
50
6.0 Sauces, soups and miscellaneous items
6.1 Sauces and like products (a) Emulsified sauces (e.g. salad dressings, mayonnaise ) (b) Non emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy), mixes for sauces and gravies and clear sauces (e.g. fish sauce) (c) Sandwich spreads, excluding cocoa based spreads and vegetable and nut spreads
Sorbates or Benzoates or Sulphites or Propionates Sorbates or Benzoates or Sulphites or Propionates Sorbates or Benzoates or Propionates 19
1000 250 100 GMP 1000 250 100 GMP 1500 1500 GMP
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
Column III Maximum permitted level, (Mg per kg)
6.2 Soups
(a)Soup Mixes
Sorbates or Benzoates or Sulphites or Propionates
500 500 1000 GMP
6.3 Miscellaneous
(a) Herbs and spices
Sulphites
500
(b) Seasonings and condiments (e.g. seasoning for instant noodles)
Sorbates or Benzoates or Sulphites or Propionates
1000 1000 200 GMP
(e) Dietetic foods and food supplements except for infants and young children
Sorbates or Benzoates or Propionates
1500 1500 GMP
(e) Soyabean products ( e.g tofu, soya sauce) (f) Coffee, coffee substitutes, tea, herbal infusions and other hot cereal and grain beverages excluding cocoa (h) Spice pastes
Sorbates or Benzoates or Propionates Sorbates or Benzoates Sorbates or Benzoates or Sulphites
1000 250 GMP 300 120 500 250 100
20
Schedule II Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
1.0 Dairy Products (a) Dairy based drinks, flavored And/or fermented
Sorbates or Propionates
Column III Maximum permitted level (mg/kg) 300 GMP
(b) Cheese, pre-packed, sliced
Sorbates
1000
(c) Cheese, ripened Cheese, processed Cheese spread and Cheese paste (d) Desserts, dairy based non heat treated (e.g. curd, fruit or flavored yoghurt)
Sorbates or Propionates or Nisin Sorbates or Propionates
2.0 Fat emulsions mainly of type water-in-oil
(a) Margarine and similar products ( containing at least 80% fat) (b) Emulsions containing less than 80% fat
Sorbates or Benzoates Sorbates or Benzoates
(c) Vegetable and nut purees & spreads (e.g. peanut butter)
Sorbates or Benzoates
1000 GMP 12.5 1000 GMP 1000 1000 2000 1000 2000 1000
21
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
3.0 Fruits, vegetables and artificially flavored drinks
3.1 Fruits and fruit products
(a) Surface treated fresh fruits
Sorbates or Sulphites or Biphenyl or Orthophenyl phenol or Sodium orthophenol phenate
Column III Maximum permitted level, (mg per kg) 1000 50 70 12 12
(b) Peeled or cut fresh fruit (c) Dried Fruits (d) Frozen fruit (e) Candied, crystallized or glaced fruits and citrus peel. (f) Fruits, canned or bottled (pasteurised) (g) Fruits in vinegar, oil or brine (h) Fruit based spreads e.g chutney excluding jams, jellies and marmalades. (i) Fruit preparations, including pulp, puree, fruit toppings. (k) Jams, Jellies, marmalades
Sorbates Sorbates or Sulphites Sorbates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Sulphites
1000 2000 1000 1000 300 1000 1000 100 1000 3 1000 1000 100 1000 250 100 1000 1000 500 500 100
22
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
Column III Maximum permitted level, ( mg per kg)
(l) Jams, jellies and marmalades,
Sorbates or
500
low in sugar or sugar free
Benzoates
500
(m) Fruit juices
Sorbates or Benzoates or Sulphites
(n) Fruit juice concentrates (as served to consumer) (o) Fruit nectar (as served to consumer) (p) Concentrates for fruit nectar (as served to consumer) (q) Fruit cordials and squashes containing not less than 25% fruit juice and not less than 25% sugar (calculated as sucrose) for consumption after dilution. (r) Fruit squash concentrates containing not less than 45% fruit juice and not less than 45% sugar (calculated as sucrose) for consumption after dilution. (s) Fruit drinks for consumption without dilution containing not less than 10 % fruit juice and not less than 5 % sugar (calculated as sucrose) (t) Fruit wines
Sorbates Benzoates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites Sorbates Benzoates or Sulphite
300 120 50 300 120 50 300 120 50 300 120 50 1500 600 250 2500 1500 450 300 120 50 1500 600 250
23
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
Column III Maximum permitted level, (Mg per kg)
3.2 Water based flavored drinks (a) Artificially flavored cordials, containing not less than 25% sugar (calculated as sucrose) for consumption after dilution
Sorbates or Benzoates or Sulphites
1500 600 250
(b) Artificial flavored drinks
Sorbates
300
ready for consumption
Benzoates or
120
without dilution, containing
Sulphites
50
not less than 5% sugar
(calculated as sucrose)
(c) Water based flavored drinks, carbonated (d) Artificially flavoured syrup concentrates
Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites
300 120 50 1500 600 250
3.3 Vegetables (including mushrooms, roots, tubers, pulses, legumes and nuts) and Vegetable Products
(a) Peeled, cut or shredded fresh vegetables including mushrooms, roots, tubers, pulses, legumes and nuts. (b) Frozen vegetables including mushrooms, roots, tubers, pulses, legumes and nuts. (c) Dried Vegetables including mushrooms, roots, tubers pulses, legumes and nuts.
Sulphites Sulphites Sulphites
50 50 500
24
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
(d) Vegetables, canned or bottled (pasteurized) or retort pouch
Sorbates or Sulphites
Column III Maximum permitted level, (mg per kg) 1000 50
(e) Vegetables in vinegar, oil, brine or soy sauce
Sorbates or Benzoates or Sulphites
(f) Vegetable including mushrooms, roots, tubers, pulses, legumes and nut pulps and preparations (E.g. vegetable desserts and sauces, candied vegetables)
Sulphites or Benzoates or Sorbates
(g) Vegetables, fermented including mushrooms, roots, tubers, pulses, legumes and nuts except fermented soybean products (h) Culinary pastes (i) Pickles
Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites Sorbates or Benzoates or Sulphites
1000 1000 100 100 250 300 1000 1000 500 500 250 100 1000 250 100
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
Column III Maximum permitted level, (mg per kg)
25
5.0 Carbohydrates, cereals and their products
4.1 Carbohydrates
(a) Starches (excluding starches for weaning foods, follow on formula and infant formula) (b) Flours
Sorbates or Sulphites Sorbates or Sulphites
(c) White sugars, fructose, glucose, icing sugar, powdered dextrose
Sulphites
(d) Plantation and mill white sugar
Sulphites
(e) Brown sugar
Sulphites
(f) Sugar solutions and syrups, also (partially) inverted sugars including treacle and molasses
Sulphites
(g) Other sugars and syrups, (e.g. xylose, maple syrup, sugar toppings)
Sorbates or Sulphites
(h) Glucose syrup and dried glucose Sulphites syrup.
(i) Glucose syrup for manufacturing purposes (j) Dried Glucose syrup for manufacturing purposes
Sulphites Sulphites
1000 50 1000 200 15 70 40 70 1000 40 20 400 150
26
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
4.2 Cereals and cereal products (a) Whole, broken or flaked cereal grain including rice (b) Breakfast cereals (c) Cereal and starch based desserts
Sulphites Propionates Sorbates or Propionates
Column III Maximum permitted level, (mg per kg) 400 GMP 1000 GMP
(d) Pastas and noodles and like products
Sorbates or Propionates
1000 2000
(e) Precooked and processed rice products
Propionates
(g) Bread and other bakery products
Sorbates or Propionates
4.4 ­ Confectionery
(a) Confectionery, flour based and sugar based and mixes (b) Confectionery, glucose syrup base (c) Chewing gum and bubble gum (d) Cocoa powders and mixes (e) Cocoa based spreads including fillings (f) Chocolate and chocolate products
Sorbates or Benzoates or Propionates Sulphites or Propionates Sorbates or Benzoates or Sulphites or Propionates Sorbates Sorbates or Sulphites or Propionates Sorbates or Sulphites or Propionates. 27
GMP 2000 GMP 2000 1500 GMP 50 GMP 1500 1500 2000 GMP 1500 1500 2000 GMP 1500 150 GMP
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
5. Egg, fish, poultry, meat and their products
5.1 Egg, fish and their products (a) Egg products, concentrated, Dehydrated, frozen
Sorbates
(b) Egg based desserts (c) Crustaceans, mollusks and Echinoderm. fresh
Sorbates or Benzoates or Propionates Sulphites
(d) Crustaceans, mollusks and echinoderm, cooked
Sorbates Benzoates or Sulphites
(e) Fish, fish fillets and fish products including mollusks, crustaceans and echinoderm, frozen (f) Fish products, minced and creamed, frozen, cooked (g) Fish and fish products, including mollusks, crustaceans and echinoderms, smoked, dried, fermented and/or salted
Sorbates or Sulphites Sorbates Sorbates or Benzoates or Sulphites or Nitrites
(h) Fish and fish products, including mollusks , crustaceans and echinoderms, semi preserved. (E.g. marinated and/or in jelly, pickled and/or in brine, fish paste)
Sorbates or Benzoates or Propionates or Nitrates
Column III Maximum permitted level, (mg per kg) 1000 1000 1000 GMP 100 2000 2000 50 2000 100 2000 2000 200 200 125 2000 2000 GMP 125
28
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food
Column II Permitted Preservative
5.3 Poultry and meat and their products
(a) Meat and poultry, fresh whole pieces or cuts
Nitrates or Nitrites
(b) Meat and poultry, fresh, Comminuted
Sulphites or Nitrates or Nitrites
Column III Maximum permitted level, (mg per kg) 125 125 450 125 125
(c) Ham and bacon
Nitrates or
125
Nitrites
125
(d) Meat and poultry products,
Sulphites or
500
heat treated, processed,
Nitrates or
125
comminuted including
Nitrites
125
meat balls, sausage, burger,
chicken roll, luncheon meat.
(e) Canned corned beef
Nitrites
50
6 .0 Sauces, soups and miscellaneous items 6.1 Sauces and like products
(a) Emulsified sauces (e.g. salad dressings, mayonnaise )
Sorbates or Benzoates or Sulphites or Propionates
(b) Non emulsified sauces (E.g. ketchup, cheese sauce, cream sauce, brown gravy), mixes for sauces and gravies and clear sauces (e.g. fish sauce) (c) Sandwich spreads, excluding cocoa based spreads and vegetable and nut spreads
Sorbates or Benzoates or Sulphites or Propionates Sorbates or Benzoates or Propionates 29
1000 250 100 GMP 1000 250 100 GMP 1500 1500 GMP
Articles of Food which may contain permitted preservative and the nature and quantity of the permitted preservative in each case
Column I Specified Food 6.3 Soups (a)Soup Mixes
Column II Permitted Preservative Sorbates or Benzoates or Sulphites or Propionates
Column III Maximum permitted level, (mg per kg) 500 500 1000 GMP
6.3 Miscellaneous
(b) Herbs and spices
Sulphites
500
(c) Seasonings and condiments
Sorbates or
(e.g. seasoning for instant
Benzoates or
noodles)
Sulphites or
Propionates
(d) Dietetic foods and food
Sorbates or
supplements except for infants Benzoates or
and young children
Propionates
1000 1000 200 GMP 1500 1500 GMP
(e) Soyabean products ( e.g. tofu, soya sauce)
Sorbates or Benzoates or Propionates
1000 250 GMP
(f) Coffee, coffee substitutes, tea, Sorbates or
300
herbal infusions and other hot Benzoates
120
cereal and grain beverages
excluding cocoa
(g) Spice pastes
Sorbates or
500
Benzoates or
250
Sulphites
100
30
2. List of Existing Food Additives ­ (As per Coloring Substances Regulations)
Table 1 Color Red Yellow Blue Green
Common Name Carmosine Ponceau 4R Erythrosine Sunset Yellow FCF Tartrazine Indigo Carmine Brilliant Blue FCF Green S
Color Index 14720 16255 45430 15985 19140 73015 42090 44090
INS Number 122 124 127 110 102 132 133 142
Synthetic dyes specified in Table 1 shall conform to the following standard-
Pure dye minimum Water insoluble matter maximum Subsidiary dye maximum Ether extractable matter maximum Intermediates maximum
85.0% 0.1% 4.0% 0.2% 0.5%
Table 2 - Other coloring substances permitted to be used in food
INS Number Natural coloring substance
100
Curcumin
120
Cochineal (Carminic Acid)
140
Chlorophyl
150b
Caramel
160a
Carotenes (alpha, beta or gamma)
160b
Annato
160c
Capsanthin or capsorubin
160d
Lycopene
160e
Beta-apo-8' ­ cartenal carteonic acid
161a
Flavoxanthin
162
Beetroot red (betanin)
163
Anthocyanins
171
titanium dioxide
List of Permitted Preservatives: (as per the draft)
Color index 75300 75470 75810 75130 75120 75125 75135 77891
31
PERMITTED PRESERVATIVES
Column 1
Permitted Preservative
INS No.
1. Sorbic acid
200
2 . Benzoic acid
210
3. Sulphur dioxide
220
4. Biphenyl, Diphenyl
230
5. Orthophenylphenol
231
6. Nisin
234
7. Potassium nitrite
249
8. Sodium nitrite
250
9. Sodium nitrate
251
10.Potassium nitrate
252
11Propionic acid
280
Column II Alternative form in which the permitted preservative may be used (to be calculated as the permitted preservative shown in Column I Sodium sorbate Potassium sorbate Calcium sorbate Sodium benzoate Potassium benzoate Calcium benzoate Sodium sulphite Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Potassium sulphite Potassium hydrogen sulphite Calcium sulphite Calcium hydrogen sulphite Sodium orthophenylphenate
INS No. 201 202 203 211 212 213 221 222 223 224 225 228 226 227 232
Sodium propionate
281
Calcium propionate
282
Potassium propionate
283
32
3. List of plant or Animal Sources for flavoring Agents. No such classification has been made in any of the regulations of Sri Lanka although the following provision has been made in the Food (Additives ­ Flavoring and Flavor enhancers) Regulations (Draft): "The label on or attached to a package of a natural flavoring shall include the statement "NATURAL (here insert description of flavor) FLAVORING" or a similar statement." 4. List of substances which are generally provided for eating or drinking as foods as food additives as well: There is no such list in any of the regulations although in practical terms this happens. 5. Negative list if any: No negative list other the list furnished under the Food (additives ­ flavoring) Regulations. Please refer to page 8. 6. Specifications of food additives, weights and measures, Contaminants, Methods of Analysis and Sampling, Standards for manufacturing of Food Additives: General Principles for the use of Food Additives (advisory text para 295, ALINORM 72/35) and related texts are used. No exclusive guidelines or texts for Sri Lanka have been published. 7. Official publications and/or Gazette for Food Additives: · Gazette Notification 1323/1 on Sweeteners · Gazette Notification No. 615/11 (Preservatives) Most of the regulations relating to Food Additives are either under draft stage or with the Department of Legal Draftsman.
5. Case Studies.
Instant Noodles
Scope and Description
Description/ Definition Under Food Act There is no standard for Instant noodles under the Food Act ­ this is not even considered as a possibility in the near future. There is no SLS Standards for Instant Noodles, but there is one in the making. However the texts are not yet available.
Reference Reference can only be given to CODEX STAN 249-2006 which would be taken into consideration as a benchmark standard if and when such a standards framed.
Voluntary of Quality Standards, if any
33
Carbonated Soft Drinks There is standard under the Food Act for Carbonated Soft Drinks. However there is a standard under the purview of the SLSI which becomes the de facto standard under the Food Act until such time a standard under Food Act is published. Given below is the copy of the standard (Draft) of the SLSI referred to above:
Sri Lanka Standard SPECIFICATION FOR CARBONATED BEVERAGES (Third Revision)
SLS 183
1. SCOPE:
This standard prescribes the requirements and methods of sampling and testing for carbonated beverages and formulated caffeinated beverages.
2. REFERENCES
SLS
79 Edible common salt
SLS
102 Rules for rounding off numerical values
SLS
143 General principles for food hygiene
SLS
191 White sugar
SLS
291 glass bottles aerated water
SLS
398 Crown closures
SLS
428 Random sampling methods
SLS
427 Labeling of prepackaged food
SLS
464 Bees Honey
SLS
516 Microbiological test materials
SLS
614 potable water
SLS
772 Treacle
SLS
883 Brown sugar
SLS
1332 Methods of test for fruits and vegetable products
3. DEFINITIONS
For the purpose of this standard, the following definitions shall apply:
3.1 Caffeinated beverages: all caffeine present from whatever source. 34
3.2 Carbonated beverage: A non-alcoholic, water-based beverage which contains dissolved carbon dioxide and may contain one or more of the ingredients given in 5.2 3.3 Formulated caffeinated beverages: A non-alcoholic, water-based, flavoured beverage which contains caffeine and dissolved carbon dioxide and may contain carbohydrates, amino acids, vitamins and one or more of the ingredients given in 5.2 3.4 One day quantity: In relation to formulated caffeinated beverage, means the maximum amount of that food that shall be recommended to be consumed in one day in accordance with the directions specified in the label.
4 TYPES
The product shall be of the following types
4.1 Carbonated beverages 4.2 Formulated caffeinated beverages
5 INGREDIENTS
All ingredients used shall comply with the Sri Lanka Food Act No. 26 of 1980 and the regulations framed thereunder (as amended from time to time). The limits set for the use of ingredients by the regulations in the said Food Act shall be adhered to.
5.1 Basic Ingredients
5.1.1 Potable water, conforming to SLS 614. 5.1.2 Carbon dioxide, purity not less than 19 per cent;
5.2 Optional Ingredients In addition to the ingredients given in 5.1 one or more of the following may be used.
5.2.1
Sweeteners
5.2.1.1 Sugars, see SLS 191
White sugars, see SLS 883
5.2.1.2 Non-nutritive sweeteners, only for products labeled as in 8.2(b) . The limits given are for
the beverage at the point of consumption.
Aspartame -600 mg/l(max.)
Acesulfame-I -350 mg/l(max)
Sucralose
-300 mg/l(max)
Neotame
- 20 mg/l(max)
35
5.2.2
Syrups liquid glucose, invert sugar syrup, fructose, dextrose, liquid cane sugar,
isoglucose, high fructose syrup, see SLS 464 and treacle, see BSLS 772.
5.2.3 Fruit juice, comminuted fruit and fruit bases, fresh or preserved.
5.2.4 Flavouring substances
Natural, nature identical, artificial or a combination of such flavouring substances.
5.2.5 Emulsifying/Stabilizing agents
INS NUMBER (1) 440 403 466 407 414 418 415 452(i) 445(iii) 444 480
ADDITIVE (2) Pectins Alginates Sodium carboxy methyl cellulose Carrageenan Gum Arabic (Acacia gum) Gellan gum Xanthan gum Sodium hexametaphosphate (Sodium polyphosphate) Glycerol ester of wood resin Sucrose acetate isobutynalol Dioctyl sodium sulfosuccinate
MAXIMUM LEVEL IN 1 LITRE OF PRODUCT (3) Limited by GMP -do-do-do-do-do5000 mg 1000 mg 100 mg 500 mg 10 mg
5.2.6 Foaming Agents
999(i)
Quillaia extract type I
50 mg
5.2.7 Preservatives ­ (see Table 1)
Sulphites, Benzoates, Sorbates and/or their sodium, potassium or calcium salts.
5.2.8 Colouring substances
5.2.9 Caffeine ­ (see 6.5)
5.2.10 Quinine salts ­ (see 6.6)
36
5.2.11 Sodium bicarbonate (Food grade) 5.2.12 Edible common salt (see SLS 79.) 5.2.13 Ascorbic acid 5.2.14 Acidulants Acetic acid, citric acid, tartaric acid, malic acid, fumaric acid, lactic acid and/or their sodium, potassium or calcium salts (GMP) Orthophosphoric acid, maximum 0.06 per cent by mass. 5.2.15 Vitamins and minerals 5.2.16 Herbal extracts/ Tea extracts 5.2.17 Inositol 5.2.18 Amino acids 5.2.19 Carbohydrates/Malt extracts 5.2.20 Glucornolactone 6 REQUIREMENTS 6.1 Hygiene The product shall be processed, packed, stored and distributed under hygienic conditions as prescribed in SLS 143. 6.2 Appearance Clear product shall have a sparkling clarity under normal conditions of storage. Cloudy beverages shall be stable. Surface film or scum shall not be present in the product. There shall be no rust at the mouth of the bottle. 6.3 Flavor and odor The flavored products shall have the pleasant and characteristic flavor. The flavor of the product shall be in accordance with any claim made or implied on the label. The product shall be free from off flavors. 37
6.4 Carbonation
The product shall have the following carbonation values, when tested in accordance with the Appendix H:
a) Soda water/Soda
-
3.0 gas volumes, (min.)
b) Other beverages
-
1.0 gas volume, (min.)
NOTE: The gas volume being the amount of carbon dioxide the water would absorb at normal
Atmospheric pressure at 15.6° C
6.5 Caffeine
6.5.1 The carbonated beverage shall not contain more than 150 mg/l of caffeine when tested in accordance with the method prescribed in AOA 979.08.
6.5.2 The formulated caffeinated beverage shall contain not less than 100 mg/l of caffeine when tested in accordance with the method prescribed in AOA 979.08.
6.6 Quinine salts
Tonic beverage shall no contain more than 100 mg/l quinine salts calculated as quinine sulfate when tested in accordance with the method prescribed in Appendix B.
6.7 Other requirements
6.7.1 Carbonated beverages and formulated or caffeinated beverages shall conform to the requirements given in Table 1, when tested according to the method given in Column 4 of the Table.
TABLE 1 ­ Other requirements
SI
Characteristic
No
(1)
(2)
I) Total soluble solids percent by mass, (max.)
ii) Sulphur dioxide content, mg/l, (max.)*+
iii) Benzoic acid content, mg/l, (max.)*
iv) Sorbic acid content, mg/l, (max.)*
Requirement (3) 16 50 120 300
Method of Test (4) Appendix C Appendix D Appendix E Appendix E
38
NOTE * When a product contains more than one preservative, the quantity of each preservative expressed as a percentage of the maximum permitted limit of the preservative shall be calculated. The sum of the percentage shall not exceed 100.
+ Products packed in metal containers shall not contain sulfur dioxide.
6.7.2 The formulated caffeinated beverages shall also conform to the requirements given in Table 2, when tested according to the methods given in column 4 of the Table.
TABLE 2 ­ Only for formulated caffeinated beverages
SI
Substance
Maximum amount per one-
Method of Test
No.
day quantity
(1)
(2)
(3)
(4)
i)
Thiamine
40 mg
Appendix F
ii)
Riboflavin
20 mg
-do-
iii)
Niacin
40 mg
-do-
iv)
Vitamin B
10 mg
-do-
v)
Vitamin B
10 g
-do-
vi)
pantothenic acid
10 mg
-do-
vii) Taurine
2000 mg
-do-
viii) Glucurcuronolactone
1200 mg
-do-
ix
Inositol
100 mg
-do-
6.8 Microbiological requirements
The product shall conform to the limits given in Table 3, when tested according to the methods given in Column 4 of the Table.
TABLE 4 ­ Limits for heavy metals
SI
Heavy metal
Limit
No.
(1)
(2)
(3)
i) Arsenic, (as As), mg/l, max.
0.01
ii) Cadmium, 9as Cd), mg/l max.
0.003
iii) Lead, (as Pb), mg/l, max.
0.01
iv) Tin, (As Sn), mg/l, max.*
150
*Only for canned beverages
39
Method of test (4) Appendix G -do-do-do-
7
PACKAGING
7.1 The product shall be filled in glass bottles conforming to SLS 291. It may also be filled in cans, food grade plastic containers and dispensing units.
7.2 All containers shall be clean and free from chips, cracks and any other defects and appropriately sealed. Glass bottles shall be properly sealed with gas tight crown closures conforming to SLS 398. Crown closures shall be lines internally with a suitable liner of food grade material. Plastic containers shall not leak after they are filled and capped. All bottles shall be subjected to cleansing/sanitizing process before filling.
8
MARKING AND/OR LABELLING
8.1 The marking and labeling of the containers shall be done either by printing or lithographing on the label of the containers themselves or attaching labels printed on paper or printed on the crown/closure.
8.2 The following shall be marked legibly and indelibly on the label of the container:
a) A product with carbohydrate sweeteners reduced by a minimum of 30% of the comparable product may be named as "Low Sugar" (Lite/Light) or "Sugar Reduced" or "Sugar Free" (percentage of sugar level shall be declared on the label). b) When non-nutritive sweeteners are added as substitutes for sugar, the statements "with nonnutritive sweetener(s)" and "energy reduced" or "with no added sugar" or "sugar free" as the case may be, shall be included in conjunction with or in close proximity to the product name; c) Brand name or trade mark, if any; d) Name and address of the manufacturer; e) Name and address of the packer or distributor in Sri Lanka; f) Food additive's name or class and INS number if added; g) Complete list of ingredients; h) Net volume in "ml" or "l"; i) Date of manufacture; j) Date of expiry; k) Batch number and code number;
NOTE1: Date of manufacture and/or Date of expiry and/or Batch number may be marked on the surface of the bottle.
NOTE 2: For formulated carbonated beverages, no other description shall be made under the common name. l) A pictorial representation on the label shall not mislead with respect to the ingredients used; 40
m) Country of origin, in case of imported products; and n) Instructions for storage if any. 8.3 In addition to above (8.2), the following information shall be marked legibly and indelibly on the label of formulated caffeinated beverages only: a) The average quantity of caffeine per 100 ml, expressed in milligrams. b) The substances listed in Column 2 of Table 2, where present, expressed in the units included in Column 3 of the Table. c) The declarations under a) and b) may be adjacent to or follow a nutrition information panel on the label, provided that the declarations are clearly distinguished from the nutrition information. d) Cautionary statements to the effect that ­ (i) The food "is not recommended for children under 12 years and pregnant and lactating women"; (ii) The food "contains caffeine" and "not recommended for individuals sensitive to caffeine"; e) When formulated caffeinated beverage contains one or more the substances in the Table 2 shall include an advisory statement to the effect that `consume no more than [amount of one-day quantity (as cans, bottles of ml)] per day'. f) The label on a package of formulated caffeinated beverage shall not include declaration of the quantities of vitamins present in the food expressed as proportion or multiple of the `Recommended Daily Allowance' or `Estimated Safe and Adequate Daily Dietary Intakes' or `Recommended Daily Intake' of that vitamin. 8.4 the marking and labeling shall also be in accordance with SLS 467. 9. SAMPLING Representative samples of the product for ascertaining conformity to the requirements of this standard shall be drawn as prescribed. Prepared Frozen Foods No standards relating to prepared frozen foods either under the Food Act or under the SLSI has been prepared and published so far. 41
Cow's Milk
Scope and/or description
Description/ Definition under Food Act 1. Milk/Liquid Milk means the normal, clean, fresh mammary secretion obtained by milking of one or more healthy cows or buffaloes or a combination of them, or goat milk, without the addition of any substance or extraction of fat or any other constituents. All milk shall satisfy the standards. 2. Raw or fresh liquid milk - Raw or fresh liquid milk means cow milk, buffalo milk or goat milk in its natural form and such milk may have been cooled, but should not have been subjected heat, irradiation or any other physical treatment.
Reference
Draft Food (milk and
milk
products)
Regulations currently
with the Legal
Draftsman's
Department.
Voluntary or Quality Standards, if any Mandatory when published in the Govt. Gazette
3. Standardized Milk Standardized Milk means cow milk and/or buffalo milk or a combination of any of them that has been standardized to fat and milk solids other than milk fat, as set out in Schedule I hereto.
4. Semi-skimmed Milk or Low Fat Milk Semi-skimmed Milk or Low Fat Milk means a product prepared by the partial removal of milk fat from cow milk and/or buffalo milk or a combination of any of them so as to satisfy the standards set out in Schedule I hereto.
5. Skimmed Milk or Non Fat Milk Skimmed Milk or Non Fat Milk means a product prepared from cow milk and/or buffalo milk or a combination of any of them from which almost all the milk fat has been removed so as to satisfy the standards set out in Schedule I hereto.
6. Pasteurized milk Pasteurized Milk means milk that has been heated in such a way that every particle of milk is heated to at least 630C and not more than 650 C and held continuously at that temperature for at least 30 minutes or heated to at least 71.50 C and held at that temperature continuously for at least 15 seconds or any other approved temperature ­ time combination equivalent thereto, that will serve to give a negative phosphatase test, 42
and cooled immediately to a temperature of 40C and kept at a temperature of not more than 100C until sale. Pasteurized milk shall, when subjected to the Reductase test, not completely decolorize any methylene blue solution in less than 2Ѕ hours 7. Sterilized milk Sterilized Milk means milk that has been filtered, homogenized and thereafter heated to and maintained at a temperature of not less than 1000 C for a length of time, without appreciable loss of volume, sufficient to render it commercially sterile and shall be packed in hermetically sealed containers. For the purpose of these regulations "commercially sterile" means any condition which is free of viable microorganisms, including spores, of public health significance and microorganisms capable of reproducing in the food under normal conditions of storage and distribution. 8. Ultra heat treated milk Ultra Heat Treated Milk (Ultra High Temperature Milk) or U.H.T. Milk- means the milk that has been heated, without appreciable loss of volume, to a temperature of 135o- 150oC for not less than 4 seconds and then be filled and sealed aseptically into sterile containers. 9. Flavored Milk Flavored Milk means a product prepared from milk, recombined milk, milk powder or condensed milk and suitable ingredients, or other permitted flavoring, with or without permitted food colors, acidity regulators, stabilizers and buffering agents and effectively heat treated by one of the methods given in section 5, 6 and 7 above. It shall comply with the standards set out in Schedule I hereto. 10. Recombined Milk Recombined Milk means the product prepared from the constituents of milk combined with water or milk or both and shall be subjected to pasteurization, sterilization or ultra high temperature. It shall comply with the standards set out in Schedule I hereto. 11. Reconstituted Milk Reconstituted Milk means liquid product prepared by the addition of water to full cream milk powder and shall be subjected to pasteurizations, sterilization or ultra high 43
temperature. It shall comply with the standards set out in Schedule I hereto.
12. Reconstituted Skimmed Milk (Non fat Milk Reconstituted Skimmed Milk (Non fat Milk) means the liquid product prepared by the addition of water to skimmed milk powder (non fat milk powder) and shall be subjected to pasteurization, sterilization or ultra high temperature. It shall comply with the standards set out in Schedule I hereto.
13. Toned Milk
Toned Milk means the product prepared by admixture of cow or buffalo milk or both with fresh skimmed milk, or by admixture of cow or buffalo milk or both that has been standardized to fat and solids non-fat percentage set out in Schedule I hereto by adjustment of milk solids. It shall be pasteurized and shall show a negative Phosphatase Test. When fat or dry non-fat-milk solids are used, it shall be ensured that the product remains homogeneous and no deposition of solids take place on standing.
14. Lactose Hydrolyzed Milk Lactose Hydrolyzed Milk means the product made from milk treated with the enzyme lactase to give low lactose milk, containing glucose and galactose. It shall not contain more than 1.25 % m/m lactose and shall comply with the standards set out in Schedule I hereto.
Positive and/or
Negative list
Use,
limitation
and/or maximum
level, if any
See Schedule I and II below See Schedule I and II below
44
SCHEDULE 1 STANDARDS REQUIRED OF MILK AND LIQUID MILK
Class of Milk 1.Buffalo
Designation
Milk fat minimum
%m/m
Raw, Pasteurized, Sterilized, Boiled
5.0
or UHT
2.Cow
Raw, Pasteurized, Sterilized, Boiled
3.5
or UHT
3.Milk ( combination of Cow Raw, Pasteurized, Sterilized, Boiled
3.5
and Buffalo)
or UHT
4..Goat
Raw, Pasteurized, Sterilized, Boiled
3.0
or UHT
5.Standardized
Pasteurized, Sterilized or UHT
3.25
Milk solids other than milk fat minimum %m/m 9.0 8.0 8.5 8.5 8.25
6.Semi-skimmed/Lowfat
Pasteurized, Sterilized or UHT
2.0 (max)
8.5
7.Skimmed/Non fat
Pasteurized, Sterilized or UHT
0.5 (max)
8.5
8.Flavoured
Pasteurized, Sterilized or UHT
2.0
7.2
9..Recombined
Pasteurized, Sterilized or UHT
3.25
8.25
10.Reconstituted
Pasteurized, Sterilized or UHT
3.25
8.25
11.Reconstituted (non-fat)
Pasteurized, Sterilized or UHT
0.5 (maximum)
8.25
12.1Toned
Pasteurized, Sterilized or UHT
2.0
8.5
13.Lactose hydrolyzed
Pasteurized, Sterilized or UHT
3.25
8.25
45
SCHEDULE II
FOOD ADDITIVES FOR UHT STERILIZED FLAVOURED MILK WITH
OVER 3 MONTHS SHELF LIFE
Regulation 4
Class 1.Acidity regulators 2.Emulsifiers/stabilizers
INS Number Name
331 332 500(ii) 501(ii) 339(ii) 339 (iii) 331(ii) 407 401,402,404 ---322 440 460(i) 471 415 412
Sodium citrate Potassium citrate Sodium hydrogen carbonate Potassium hydrogen carbonate Disodium hydrogen phosphate Trisodium phosphate Trisodium citrate Carrageenan Alginates Gelatine, Lecithins, Pectins, Microcrystalline cellulose, Mono- and diglycerides of fatty acids Xanthan gum, Guar gum.
Maximum level limited by GMP limited by GMP
Draft Source ­ Food Control Administration ­ Ministry of Health
46
6. Food (Shelf Life of Imported Food Items) Regulations REGULATIONS made by the Minister of Health under section 32 of the Food Act, No. 26 of 1980 in consultation with the Food Advisory Committee. MAITHRIPALA SIRISENA, Minister of Health. Ministry of Health, Colombo, 31st January 2011. Regulations 1. These regulations may be cited as the Food (Shelf Life of Imported Food Items) Regulations 2011 and shall come into effect on 01st August 2011. 2. All items of food imported into Sri Lanka shall at the point of entry into Sri Lanka, possess a minimum period of sixty per centum (60%) of unexpired shelf life ; Provided that the shelf life period specified above, shall not be enforced in respect of imported fresh fruits and vegetables and potatoes which have not been peeled or cut. 3. The period of shelf life of an item of imported food shall be determined on the basis of the date of manufacture and the date of expiry as declared by the manufacturer of the product and which is depicted on the label attached thereto 4. For the purposes of these regulations, the expression ``end of shelf life'' shall be identified by the use of the words ``date of expiry'', ``best before'' , ``use by'' or ``use before'' or other similar words which convey this meaning and which are used by a manufacturer of any food item being imported into Sri Lanka. 5. For the purpose of these regulations ``shelf life'' means the period of time between the date of manufacture and its usability by the consumer, during which time the product is safe for human consumption and is of satisfactory quality in terms of nutritional value, flavor, texture and appearance. 47

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