9. The Fourth Schedule to the Food Regulations is deleted and the following Schedule substituted therefor:Regulations 19(3)(b) and (c), 62(3), 63(3) and 66(3) |
PERMITTED CLASS II CHEMICAL PRESERVATIVES IN SELECTED FOODS |
| Maximum amount of Chemical Preservative in Parts per Million |
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Chemical Preservative No. 1 |
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Calculated as Sulphur dioxide |
| | Methyl or Propyl para-hydroxy benzoate |
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| | | | | | | | | | | | | | | | | | | | | | | | Candied peel or cut and drained (syruped) peel |
| | | | | | | | | | | | | | | | Cheese (excluding processed cheese and ripened cheese) |
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Coffee (or coffee mixture or liquid extract) |
| | | | | | | | Colouring matter, if in the form of a solution of a permitted colouring matter |
| | | | | | | | Cooked molluscs, crustaceans and echinoderms |
| | | | | | | | | | | | | | | | Decorations, icings and frostings |
| | | | | | | | Desserts, fruit based, milk and cream |
| | | | | | | | Drinking chocolate concentrate |
| | | | | | | | | | | | | | | | Fillings and toppings (fruit or vegetable based) |
| | | | | | | | | | | | | | | | Flavouring emulsions or flavouring syrup |
| | | | | | | | | | | | | | | | Flour intended for use in the manufacture of biscuits |
| | | | | | | | Formulated nutritional bars |
| | | | | | | | Fruits, crystallised, glace or drained |
| | | | | | | | Fruits, dried (apples, apricots, figs, nectarines, peaches, pears, prunes, raisins) |
| | | | | | | | Fruits (fresh, whole and unpeeled, except longans and lychees) |
| | | | | | | | Fruit or fruit pulp (other than tomato pulp) intended for manufacturing purposes |
| | | | | | | | Fruit (other than fresh fruit or fruit pulp not otherwise specified in this Table) |
| | | | | | | | Fruit drink or fruit crush |
| | | | | | | | | | | | | | | | Fruit juices, concentrate |
| | | | | | | | | | | | | | | | | | | | | | | | Glucose drink containing solid contents not less than 23.5% (w/v) of glucose |
| | | | | | | | Hamburgers and similar products |
| | | | | | | | Jam, including preserves sold for dietetic purposes |
| | | | | | | | | | | | | | | | Longans (fresh, whole and unpeeled) |
| | | | | | | | Lychees (fresh, whole and unpeeled) |
| | | | | | | | | | | | | | | | Marzipan and sweetened nut paste |
| | | | | | | | Meat, canned, cured, pickled, salted or smoked whether cooked or uncooked |
| | | | | | | | | | | | | | | | | | | | | | | | Pickles other than pickled vegetables that require washing before consumption |
| | | | | | | | Pickled vegetables that require washing before consumption |
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Sausages, or sausage meat |
| | | | | | | | Semi‑preserved fish and fish products, including molluscs, crustaceans and echinoderms |
| | | | | | | | Silicon anti‑foam emulsion |
| | | | | | | | Soft drinks for consumption before dilution |
| | | | | | | | Soft drinks for consumption without dilution (other than fruit drink or fruit crush) |
| | | | | | | | | | | | | | | | Starch, hydrolysed (solid) |
| | | | | | | | Starch, hydrolysed (syrup) (including glucose syrup) |
| | | | | | | | Sugar or sugar syrups, other than sugar or sugar syrups for manufacturing purposes |
| | | | | | | | Sugar or sugar syrups for manufacturing purposes |
| | | | | | | | Tomato pulp, paste or puree |
| | | | | | | | Vegetables, dehydrated (other than cabbage or potato) |
| | | | | | | | | | | | | | | | Vinegar, imitation, artificial |
| | | | | | | | Wine (including alcoholic cordials) |
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PERMITTED CLASS III CHEMICAL PRESERVATIVES IN SELECTED FOODS |
| Maximum amount of dimethyl dicarbonate in parts per million* |
| Water-based flavoured drinks, including "sport", "energy", or "electrolyte" drinks and particulated drinks |
| | Ready-to-drink coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages (excluding cocoa) |
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*Added level; residue of dimethyl dicarbonate not detected in the ready‑to‑eat food.”. |
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