Food (Amendment No. 2) Regulations 1999 - Singapore Statutes Online

No. S 505

Sale of Food Act

(Chapter 283)

Food (Amendment No. 2) Regulations 1999

In exercise of the powers conferred by section 38(1) of the Sale of Food Act, the Minister for the Environment hereby makes the following Regulations:

Citation and commencement

1. These Regulations may be cited as the Food (Amendment No. 2) Regulations 1999 and shall come into operation on 1st December 1999.

Amendment of regulation 16A

2. Regulation 16A of the Food Regulations (Rg 1) is amended by deleting paragraph (3) and substituting the following paragraph:

“(3) The following food products may contain the anti-foaming agent known as dimethyl polysiloxane not exceeding 10 ppm in amount:

(a)	edible fats and oils;
(b)	fruit juices and fruit cordials; and
(c)	non-alcoholic drinks.”.

Deletion and substitution of regulation 141

3. Regulation 141 of the Food Regulations is deleted and the following regulation substituted therefor:

“Pickles

141. Pickles shall be sound vegetables or fruits or both, preserved in salt, vinegar or acetic acid, lactic acid, malic acid or tartaric acid, or admixture of any one of those substances, with or without the addition of —

(a)	sugar or dextrose;
(b)	spices and condiments; and
(c)	permitted chemical preservatives and colouring matter.”.

Deletion and substitution of regulation 168

4. Regulation 168 of the Food Regulations is deleted and the following regulation substituted therefor:

“Chocolate

168.—(1) Chocolate (chocolate paste, confectioner’s chocolate, chocolate coating or chocolate powder) shall be a preparation of cocoa paste, cocoa powder or cocoa, with or without the addition of —

(a)	cocoa fat;
(b)	sugar;
(c)	spices;
(d)	milk solids;
(e)	permitted emulsifier;
(f)	permitted flavouring agent;
(g)	polyglycerol polyricinoleate in an amount not exceeding 4,000 ppm; and
(h)	up to 5% of vegetable fat (excluding cocoa fat).

(2) No person shall sell any chocolate containing vegetable fat (excluding cocoa fat) unless the package bears a label on which is printed a statement indicating the presence of such vegetable fat.”.

Amendment of regulation 179

5. Regulation 179 of the Food Regulations is amended by deleting “35%” in the 5th line and substituting “38%”.

Amendment of Fifth Schedule

6. The Fifth Schedule to the Food Regulations is amended by deleting the item “Pickles” and the entries corresponding thereto, and substituting the following items and their entries corresponding thereto in the appropriate columns as shown hereunder:

Maximum amount of Chemical Preservative in Parts per Million

Chemical Preservative

Selected Foods

No.
1

Calculated as Sulphur dioxide

Benzoic acid

Methyl or Propyl para-hydroxy benzoate

Sorbic acid

Propionic acid

Sodium nitrite

Sodium nitrate

Dimethyl dicarbonate

Pickles other than pickled vegetables that require washing before consumption

100

250

1,000

Pickled vegetables that require washing before consumption

100

1,000

Amendment of Sixth Schedule

7. The Sixth Schedule to the Food Regulations is amended —

(a)

by inserting, immediately below the heading “ Yellow Shade” in item 2 of Part I, the following item in the appropriate columns:

“

quinoline yellow

Colour Index 47005

”; and

(b)

by inserting, immediately after the word “chlorophyll,” in the 5th line of item 2 of Part II, the word “curcumin,”.

Amendment of Ninth Schedule

8. The Ninth Schedule to the Food Regulations is amended —

(a)	by inserting, immediately below the item “Phosphoric acid;”, the item “Polydextrose;”;
(b)	by inserting, immediately below the item “Propylene glycol;”, the item “Shellac;”; and
(c)	by inserting, immediately below the item “Tartaric acid;”, the item “Thaumatin;”. [G.N. Nos. S 491/91; S 179/92; S 238/92; S 336/92; S 398/93; S 340/98; S479/98; S 257/99]

Made this 15th day of November 1999.

TAN GEE PAW

Permanent Secretary,
Ministry of the Environment,
Singapore.

[ENV/LD/39/6.1; AG/LEG/SL/283/98/1 Vol. 1]

(To be presented to Parliament under section 38(3) of the Sale of Food Act).

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