What is Food Regulations?

Food Regulations is Singapore Subsidiary Legislation, cited as Subsidiary Legislation SFA-RG1 1973, currently marked in force and first recorded in 1973.

Is Food Regulations still in force?

Yes — Food Regulations is currently in force.

When did Food Regulations take effect?

Food Regulations was first recorded in 1973.

How many regulations does Food Regulations have?

Food Regulations contains 283 regulations.

Where can I read the official version of Food Regulations?

The official text of Food Regulations is published at sso.agc.gov.sg.

Food Regulations (1973, SFA-RG1)

Regulation 1

Citation

These Regulations may be cited as the Food Regulations.

Regulation 2

Definitions

Amended byS 203/2023 wef 28/04/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 195/2011 wef 15/04/2011S 606/2022 wef 31/07/2022S 451/2023 wef 30/12/2023S 92/2025 wef 30/01/2026S 993/2021 wef 30/12/2022S 493/2013 wef 01/08/2013S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 993/2021 wef 30/12/2022S 424/2020 wef 01/06/2021S 203/2023 wef 28/04/2023S 493/2013 wef 01/08/2013S 451/2023 wef 30/12/2023

Subregulation 1

Definition

“date-marking”, in relation to a prepacked food, means a date permanently marked or embossed on the package, or on the label on the package signifying the expiry date of that food;

Definition

“expiry date”, in relation to a prepacked food, means the date after which the food, when kept in accordance with any storage conditions set out on the label of that food, may not retain its normal wholesomeness, nature, substance and quality;

Definition

“food additive” includes —

(a)

all substances, which are components of food, the intended use of which results or may reasonably be expected to result, directly or indirectly, in their affecting the characteristics of food but does not include any foreign substance mixed with food as a result of contamination, or improper handling of the food during the preparation, processing, packing or storage of the food; and

(b)

anti-caking agents, anti-foaming agents, anti-oxidants, sweetening agents, chemical preservatives, colouring matters, emulsifiers or stabilizers, flavouring agents, flavour enhancers, humectants, nutrient supplements, sequestrants, pathogen reduction treatments and other general purpose food additives;

Amended byS 195/2011 wef 15/04/2011S 606/2022 wef 31/07/2022

Definition

“freshly prepared”, in relation to any Nutri-Grade beverage, means a Nutri-Grade beverage —

(a)

that is prepared by hand —

(i)

at the place or premises where it is sold; or

(ii)

at any place or premises in connection with a sale of the Nutri-Grade beverage online; or

(b)

for which a prospective consumer may customise the amount of at least one ingredient in the Nutri-Grade beverage;

Amended byS 451/2023 wef 30/12/2023

Definition

“gluten” has the meaning given by regulation 250B(1);

Amended byS 92/2025 wef 30/01/2026

the sale of the Nutri-Grade beverage by a retail food business;

(b)

the sale of the Nutri-Grade beverage from an automated beverage dispenser or from a vending machine;

(c)

the supply of the Nutri-Grade beverage under a contract (whether or not the contract is made with the consumer of the Nutri-Grade beverage), together with any accommodation, service or entertainment, in consideration of an inclusive charge for the Nutri-Grade beverage and the accommodation, service or entertainment;

(d)

the supply of the Nutri-Grade beverage (whether or not for consideration) in the course of providing services —

(i)

to patients in hospitals, hospices and other residential care facilities like nursing homes;

(ii)

to children or other individuals in the care or custody of the supplier by virtue of any Act; or

(iii)

to prisoners or inmates in prisons or other places for the detention of individuals under any Act; or

(e)

“young children” means persons who are more than 12 months but not more than 36 months of age.

Amended byS 493/2013 wef 01/08/2013

Subregulation 2

In these Regulations, the symbols specified in the first column of the following table shall have the meanings specified in relation to those symbols in the second column of the table:First columnSecond columnSymbolMeaningCdegrees in Celsius scale of temperaturecmcentimetresggramsi.uinternational unitskcalkilocalorieskgkilogramskjkilojoulesmcgmicrogramsmgmilligramsmlmillilitresmmmillimetresppmparts per million%per centw/vweight by volumew/wweight by weightv/vvolume by volume.

Subregulation 3

Amended byS 451/2023 wef 30/12/2023

For the purpose of the definition of “sugar declaration” in paragraph (1) —

(a)

the Nutri-Grade beverage’s sugar content (with or without a topping) is the grams of total sugar per 100 ml of the Nutri-Grade beverage less the grams of lactose and galactose per 100 ml of the Nutri-Grade beverage; and

(b)

in determining the sugar content —

(i)

subject to sub-paragraph (ii), the grams of total sugar, lactose and galactose per 100 ml of the Nutri-Grade beverage are determined by the information that would have been required to be labelled on the Nutri-Grade beverage’s package under regulation 184C(1) and (2), if the Nutri-Grade beverage were sold as a prepacked beverage that is not freshly prepared; and

(ii)

if the information does not state the grams of lactose or galactose, the grams of lactose or galactose (as the case may be) is taken to be zero grams.

Regulation 261

Penalty

Any person who contravenes any of the provisions of these Regulations shall be guilty of an offence and shall be liable on conviction to a fine not exceeding $1,000 and in the case of a second or subsequent conviction to a fine not exceeding $2,000.

Regulation 3

Fees

The fees to be paid in respect of any analysis under the Act and any licence issued under these Regulations shall be as specified in the Sale of Food (Fees) Regulations (Rg 4).

Regulation 4

Analyst’s certificates for perishable foods

In the case of a certificate of analysis regarding milk, butter, or any food liable to decomposition, the analyst shall in his certificate specifically report whether, prior to the analysis, any change had taken place in the constitution of the article which would interfere with the analysis.

Regulation 5

General requirements for labelling

Amended byS 92/2025 wef 30/01/2026S 195/2011 wef 15/04/2011S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 195/2011 wef 15/04/2011S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026

Subregulation 1

No person shall import, advertise, manufacture, sell, consign or deliver any prepacked food if the package of prepacked food does not bear a label containing all the particulars required by these Regulations.

Subregulation 2

Every package of prepacked food shall, unless otherwise provided in these Regulations, bear a label, marked on or securely attached in a prominent and conspicuous position to the package, containing such particulars, statements, information and words in English as are required by the Act and these Regulations.

Subregulation 3

The particulars, statements, information and words referred to in paragraph (2) shall appear conspicuously and in a prominent position on the label and shall be clearly legible.

Subregulation 4

Amended byS 92/2025 wef 30/01/2026S 195/2011 wef 15/04/2011S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 195/2011 wef 15/04/2011S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026

The particulars referred to in paragraph (3) shall include —

(a)

the common name, or a description (in the case where a suitable common name is not available) sufficient to indicate the true nature of the food;

(b)

a list of ingredients containing the appropriate designation of each ingredient (other than any processing aid) in the case of food consisting of 2 or more ingredients and, unless the quantity or proportion of each ingredient is specified, the ingredients are to be specified in descending order of the proportions by ingoing weight at the time of manufacture.For the purpose of this sub‑paragraph —

(i)

“appropriate designation” means a name or description (being a specific and not a generic name or description) that indicates the true nature of the ingredient or constituent to which it is applied except as provided in the First Schedule;

(ii)

“processing aid” means any substance or material used to perform a technological function in the treatment or processing of any food that may result in the non‑intentional but unavoidable presence of residue or derivative of the substance or material in the final product, other than —

(A)

an apparatus or utensil;

(B)

an ingredient consumed on its own; and

(C)

a food or an ingredient mentioned in sub‑paragraph (ea);

(iii)

the list of ingredients must be preceded by a heading or title that indicates that the list is of the ingredients;

(iv)

it is not necessary to state that the food contains water where —

(A)

in any food consisting of 2 or more ingredients, one of which is brine, syrup or broth —

(AA)the water forms part of brine, syrup, broth or similar ingredient; and

(AB)the brine, syrup, broth or similar ingredient is declared in the list of ingredients, together with the ingredients of the brine, syrup or broth (other than water);

(B)

the water is evaporated in the course of manufacture;

(C)

the water makes up less than 5% of the finished product by volume (for liquid food) or by weight (for viscous food); or

(D)

the water is used to reconstitute a dehydrated ingredient, where the amount of water added in the process of reconstitution is equal to the amount of water removed in the making of the dehydrated ingredient;

(v)

where any food contains an ingredient that is made from 2 or more constituents —

(A)

those constituents must be specified by their appropriate designations; and

(B)

it is not necessary to specify the appropriate designation of the ingredient;

(vi)

where any food additive is carried over from an ingredient into a finished food product —

(A)

where the food additive is in an amount sufficient to perform a technological function in that product, the food additive must be specified by its appropriate designation; and

(B)

to avoid doubt, where the food additive is in an amount that is not sufficient to perform any technological function in that product, the food additive need not be specified; and

(vii)

where any food or ingredient mentioned in sub‑paragraph (ea) is carried over from an ingredient into a finished food product, the food or ingredient mentioned in that sub‑paragraph (as the case may be) must be specified by its appropriate designation, but not by the generic term for it in the second column of the First Schedule;

(c)

either one of the following statements in specification of ingredients in the case of a food which contains the synthetic colouring, tartrazine:

(i)

tartrazine;

(ii)

colour (102);

(iii)

colour (FD Yellow #5) or other equivalent terms;

(d)

the net quantity of the food in the wrapper or container expressed in the following manner:

(i)

for liquid foods, by volume;

(ii)

for solid foods, by weight;

(iii)

for semi-solid or viscous foods, either by weight or volume; and

(iv)

for a food packed in a liquid medium, by net weight of the food together with the liquid medium, and by drained weight of the food.For the purpose of this sub-paragraph —

(i)

liquid medium means water, aqueous solutions of sugar and salt, fruit and vegetable juices in canned fruits and vegetables only, or vinegar, either singly or in combination;

(ii)

in the case of weight measure, suitable words like “net” or “drained weight” shall be used to describe the manner of measure; and

(iii)

the declaration of net contents of frozen food that has been glazed shall be exclusive of the glaze, where glazing refers to the application of a protective layer of ice formed at the surface of a frozen product by spraying it with, or dipping it into, clean water;

(da)an identification number or mark (like a lot number, batch number or serial number) that identifies the producing factory and production lot of the food;

(e)

the name and address of the manufacturer, packer or local vendor and the name of the country of origin of the food in the case of a food of local origin; and the name and address of the local importer, distributor or agent and the name of the country of origin of the food in the case of an imported food.For the purpose of this sub-paragraph —

(i)

a telegraphic or code address or an address at a post office shall not be sufficient;

(ii)

the name appearing on the label shall be presumed to be the name of the manufacturer, packer, local vendor or importer of the food unless proven otherwise. If more than one name appears, the names shall be presumed to be that of the manufacturer, packer, local vendor or importer of the food unless proven otherwise; and

(iii)

the name of the country of origin of the food must be accompanied by a statement that the country named is the country of origin of the food or a statement to the like effect;

(ea)the following foods and ingredients that are known to cause hypersensitivity:

(i)

cereals containing gluten, i.e. wheat, rye, barley, oats, spelt or their hybridised strains and their products;

(ii)

crustacea and crustacean products;

(iii)

eggs and egg products;

(iv)

fish and fish products;

(v)

peanuts, soybeans and their products;

(vi)

milk and milk products (including lactose);

(vii)

tree nuts and nut products; and

(viii)

sulphites in concentrations of 10 mg/kg or more;

(eb)in any food or food ingredient obtained through biotechnology, the presence of any allergen transferred from a food or an ingredient mentioned in sub‑paragraph (ea);

(f)

the following words or any other words to the same effect in the case of any food containing aspartame:“PHENYLKETONURICS: CONTAINS PHENYLALANINE.”;

(fa)directions on the use or handling of the food, if incorrect use or handling of the food would render the food unsafe or unsuitable; and

(g)

such other particulars as are required by these Regulations to be given in the case of any particular food.

Subregulation 5

Nothing in paragraph (2) shall prohibit the additional description in any language of the contents of any package or of any particulars desired except that such addition is not contrary to or in modification of any statement required by these Regulations to be printed on the label.

Subregulation 6

[Deleted by S 92/2025 wef 30/01/2026]

Subregulation 7

Notwithstanding anything to the contrary in these Regulations, words required to be printed in a prescribed size may be printed in reduced size clearly legible when a package containing a food for sale is so small as to prevent the use of wording of the prescribed size.

Regulation 6

Exemptions from regulation 5

Amended byS 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026

Subregulation 1

Regulation 5 shall not apply to —

(a)

food weighed, counted or measured in the presence of the purchaser; and

(b)

food which is loosely packed in the retailer’s premises.

Subregulation 2

Regulation 5, except paragraph (4)(c), (d) and (e) shall not apply to bread which is loosely packed in the retailer’s premises.

Subregulation 3

Regulation 5(4)(b) shall not apply to intoxicating liquor.

Subregulation 4

Amended byS 92/2025 wef 30/01/2026

Regulation 5(4)(b), (c), (da), (ea), (eb), (f) and (fa) does not apply in respect of prepacked food —

(a)

contained in packaging where the side of the packaging with the largest surface area is less than 10 square centimetres; and

(b)

where the particulars required under those provisions are made accessible to a prospective purchaser through —

(i)

a physical document; or

(ii)

a website or other electronic record.

Subregulation 5

Amended byS 92/2025 wef 30/01/2026

Regulation 5(4)(da) does not apply to prepacked fruits or vegetables that are fresh, whole and unpeeled.

Regulation 7

Containers to be labelled

Where any article of food is sold other than in a package which is capable of being labelled as required by regulation 5, the person selling the article shall keep conspicuously attached, so as to be clearly visible to the purchaser, to every container in which the article is stored immediately prior to sale, a statement or label containing the particulars specified in regulation 5(4)(a), (b), (d) and (e).

Regulation 8

Hampers to be labelled

No person shall sell any items of prepacked food which form part of a package or container or which are packed in a package or container for sale as a single item unless there appears on a label, marked on or securely attached to the package or container, the name and business address, in English, of the packer of the package or container.

Regulation 8A

Nutrition information panel

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Subregulation 1

No label shall contain any nutrition claim unless it also includes a nutrition information panel in the form specified in the Twelfth Schedule or in such other similar form as may be acceptable to the Director-General, specifying the energy value, the amounts of protein, carbohydrate, fat and the amount of any other nutrients for which a nutrition claim is made in respect of the food.

Subregulation 2

Notwithstanding paragraph (1), where any label includes a nutrition claim with respect to salt, sodium or potassium or any two or all of them, but does not include any other nutrition claim, reference to energy or nutrients other than sodium and potassium may be omitted from the panel.

Subregulation 3

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

For the purpose of these Regulations, “nutrition claim” means a representation that suggests or implies that a food has a nutritive property, whether general or specific and whether expressed affirmatively or negatively, and includes reference to —

(a)

energy;

(b)

salt, sodium or potassium;

(c)

amino acids, carbohydrates, cholesterol, fats, fatty acids, fibre, protein, starch or sugars;

(d)

vitamins or minerals; or

(e)

any other nutrients.

Subregulation 4

Paragraph (1) shall not apply to any prepacked food which has a total surface area of less than 100 square centimetres and which has included in the label —

(a)

a statement of the quantity of each nutrient in respect of which the nutrition claim is made; or

(b)

where there is a claim that the food is free of sugar or where there is a claim as to the energy value of the food, a statement of the energy yield of the food.

Regulation 9

Prohibition on false or misleading statements, etc., on labels

Amended byS 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 49/2016 wef 02/02/2016

Subregulation 1

No written, pictorial, or other descriptive matter appearing on or attached to, or supplied or displayed with food is to include any claim or suggestion whether in the form of a statement, word, brand, picture, or mark purporting to indicate the nature, stability, quantity, strength, purity, composition, weight, origin, age, effects, or proportion of food or its ingredients that is false, misleading or deceptive, or is likely to create an erroneous impression regarding the value, merit or safety of the food.

Subregulation 2

Amended byS 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026S 92/2025 wef 30/01/2026

Unless permitted by regulation 9A or 9B, a label must not include any claim or suggestion in relation to food that implies —

(a)

the food has therapeutic or prophylactic action;

(b)

the food will prevent, alleviate or cure any disease or condition affecting the human body;

(c)

that health or an improved physical condition may be achieved by consuming the food;

(d)

that other food is unsafe for consumption;

(e)

that an ingredient permitted by these Regulations in food is unsafe for consumption;

(f)

the food does not contain a food additive that is not permitted by these Regulations; or

(g)

the food does not contain any substance the use of which in food is prohibited under these Regulations.

Subregulation 3

Amended byS 49/2016 wef 02/02/2016

A label must not include any claim or suggestion that may be interpreted as advice of a medical nature from any person whatsoever.

Regulation 9A

Exceptions from prohibitions on claims on labels

Amended byS 49/2016 wef 02/02/2016S 152/2017 wef 01/04/2017S 59/2019 wef 01/02/2019S 59/2019 wef 01/02/2019S 152/2017 wef 01/04/2017S 59/2019 wef 01/02/2019

Subregulation 1

The claims set out in the first column of the Fourteenth Schedule may be made on prepacked foods that meet the corresponding criteria set out opposite in the second column.

Subregulation 2

Amended byS 49/2016 wef 02/02/2016

In the case of prepacked foods where the addition of phytosterols, phytosterol esters, phytostanols or phytostanol esters is approved under regulation 250A, the following claim may be made in a label:“Plant sterols/stanols have been shown to lower/reduce blood cholesterol. High blood cholesterol is a risk factor in the development of coronary heart disease.

Subregulation 3

Amended byS 152/2017 wef 01/04/2017S 59/2019 wef 01/02/2019

In the case of prepacked foods that have added to it barley beta‑glucan or oat beta‑glucan and meet the criteria in paragraph (4), the following claim may be made in a label:“Barley beta‑glucans/Oat beta‑glucans have been shown to lower/reduce blood cholesterol. High blood cholesterol is a risk factor in the development of coronary heart disease.”.

Subregulation 4

Amended byS 59/2019 wef 01/02/2019S 152/2017 wef 01/04/2017S 59/2019 wef 01/02/2019

The criteria mentioned in paragraph (3) are —

(a)

the cholesterol, saturated fatty acids and trans fatty acids present in the food are within the following levels:

(i)

in the case of solid food —

(A)

not more than 20 mg of cholesterol per 100 g;

(B)

not more than 1.5 g of saturated fatty acids and trans fatty acids per 100 g; and

(C)

not more than 10% of kilocalories from saturated fatty acids and trans fatty acids;

(ii)

in the case of liquid food —

(A)

not more than 10 mg of cholesterol per 100 ml;

(B)

A recipe involving the use of any food or any suggestion or pictorial illustration on how to serve the food must not be included on any label unless the recipe, suggestion or pictorial illustration is immediately preceded or followed or otherwise closely accompanied by the expression “Recipe” or “Serving Suggestion”, as the case may be, in printed letters of a minimum of 1.5 mm in height.

Subregulation 4

No written, pictorial, or other descriptive matter appearing on or attached to, or supplied or displayed with food is to include the word “pure”, or any word of the same significance, in relation to food unless the food is free from other added substances or is of the composition, strength and quality required under these Regulations.

Subregulation 5

Amended byS 49/2016 wef 02/02/2016

A label must not include the word “organic”, or any word of the same significance, in relation to food unless the food is certified as organic under an inspection and certification system —

(a)

that complies with section 6.3 of the Codex Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods, GL 32-1999; or

(b)

that substantially complies with the guidelines mentioned in sub-paragraph (a) and is acceptable to the Director-General as being a suitable system for the certification of organic food.

Regulation 10

Date marking

Subregulation 1

The prepacked foods specified in the Second Schedule shall bear or have embossed or impressed on the label or elsewhere of the package, a date mark in the manner specified in paragraph (2) or (5) or in such other manner as may be approved by the Director-General.

Subregulation 2

Subject to paragraph (5), the expiry date in respect of any prepacked food shall be shown in one of the following ways:

(a)

“USE BY (here insert the day, month and year)”;

(b)

“SELL BY (here insert the day, month and year)”;

(c)

“EXPIRY DATE (here insert the day, month and year)”; or

(d)

“BEST BEFORE (here insert the day, month and year)”.

Subregulation 3

Where the validity of the date mark of any prepacked food to which this regulation applies is dependent on its storage, the storage direction of that food shall also be stated on its label or package.

Subregulation 4

The date mark shall be shown clearly and the size of the letters shall not be less than 3 mm in height.

Subregulation 5

Where any prepacked food as specified in item 8 of the Second Schedule is a raw produce, it shall be sufficient for the date mark in respect thereof to state the date of packing in the following manner: “PACKING DATE (here insert the day, month and year)”; “PACKED ON (here insert the day, month and year)”; or “PKD (here insert the day, month and year)”,or in such other similar manner as may be approved by the Director-General.

Subregulation 6

For the purpose of paragraph (5), raw produce shall include —

(a)

raw meat;

(b)

raw minced or chopped meat;

(c)

raw organs;

(d)

raw fish;

(e)

raw crustaceans; and

(f)

raw shellfish,but shall exclude processed or manufactured food products such as corned, cured, pickled or salted meat, smoked meat, hamburger meat and other burger meat, sausage meat, smoked fish, fish ball and fish cake.

Subregulation 7

The date referred to in paragraphs (2) and (5) shall be expressed in the following manner:

(a)

the day of the month shall be expressed in figures, where the figure is a single digit it shall be preceded by a zero;

(b)

the month of the year shall be expressed in words and may be abbreviated by using the first 3 letters of the alphabet of the month except that where the day is shown first then followed by the month and year, the month may be expressed in figures; and

(c)

the year shall be expressed in figures in full or by the last two figures of the year.

Subregulation 8

Notwithstanding anything to the contrary in this regulation, it shall not be necessary to state —

(a)

the year in the date mark of items 1 to 8 of the Second Schedule; or

(b)

the day in the date mark of items 9 to 19 of the Second Schedule.

Subregulation 9

Where it is impractical to put the whole of the date mark in one place on a label, the date may be put elsewhere on the package if the words “USE BY DATE ON”, “SELL BY DATE ON”, “EXPIRY DATE ON”, “BEST BEFORE DATE ON”, “PACKING DATE ON” or such other words to that effect as may be approved by the Director-General, are followed immediately in each case by a statement of the place on the package where the date is shown.

Subregulation 10

For the purpose of these Regulations, “BEST BEFORE” has the same meaning as “USE BY”.

Subregulation 11

Where the products are packed in bulk, it shall be sufficient to state either the date of manufacture or the expiry date.

Subregulation 12

This regulation shall not apply to dressed birds for which under regulation 60A the date of the slaughtering is required to be stated.

Regulation 10A

Removal, etc., of date marking prohibited

No person shall —

(a)

remove, erase, alter, obscure, superimpose or in any way tamper with any date mark on any prepacked food;

(b)

import, sell, consign or deliver any prepacked food with an expired date mark; or

(c)

import, sell, consign or deliver any prepacked food which has been stored in a condition which contradicts the storage condition specified on the package or the label.

Regulation 11

Claims as to presence of vitamins and minerals

Amended byS 195/2011 wef 15/04/2011S 152/2017 wef 01/04/2017

Subregulation 1

No claim based on the presence of a vitamin or a mineral or implying the presence of a vitamin or a mineral in a food shall be made on the label unless the reference quantity for that food as laid down in Table II contains at least one-sixth of the daily allowance as laid down in Table I for the relevant vitamin or mineral.

Subregulation 2

Amended byS 195/2011 wef 15/04/2011

No label shall claim that any article of food is enriched, fortified, ennobled, vitaminised or in any way imply that the article is an excellent source of one or more vitamins or minerals unless the reference quantity for that food as laid down in Table II contains not less than 50% of the daily allowance as laid down in Table I for the relevant vitamin and mineral. TABLE IVITAMINS AND MINERALS SubstancesTo be calculated asDaily AllowanceVitamin A, vitamin A alcohol and esters, carotenesMicrograms of retinol activity750 mcgVitamin B1, aneurine, thiamine, thiamine hydrochloride, thiamine mononitrateMilligrams of thiamine1 mgVitamin B2, riboflavinMilligrams of riboflavin1.5 mgVitamin B6, pyridoxine, pyridoxal, pyridoxamineMilligrams of pyridoxamine2.0 mgVitamin B12, cobalamin, cyanocobalamin, Micrograms of cyanocobalamin2.0 mcgFolic acid, folateMicrograms of folic acid200 mcgNiacine, niacinamide, nicotinic acid, nicotinamideMilligrams of niacin16 mgVitamin C, ascorbic acidMilligrams of ascorbic acid30 mgVitamin D, vitamin D2, vitamin D3Micrograms of cholecalciferol2.5 mcgCalciumMilligrams of calcium800 mgIodineMicrograms of iodine100 mcgIronMilligrams of iron10 mgPhosphorusMilligrams of phosphorus800 mg. TABLE II FoodReference QuantityBread240 gBreakfast cereals60 gExtracts of meat or vegetables or yeast (modified or not)10 gFruit and vegetable juices200 mlFruit juice concentrates (diluted according to directions on the label)200 mlFruit juice cordials (diluted according to directions on the label)200 mlFlavoured cordials or syrups (diluted according to directions on the label)200 mlMalted milk powder30 gCondensed milk180 gMilk powder (full cream or skimmed) and food containing not less than 51% of milk powder60 gOther concentrated liquid food including powdered beverage not specified above (diluted according to directions on the label)200 mlLiquid food not specified above200 mlSolid food not specified above120 g

Subregulation 3

Amended byS 152/2017 wef 01/04/2017

No label shall contain any statement claiming or implying that the article of food is a source of one or more vitamins or minerals if it contains less than 50% of the recommended daily allowance as laid down in Table I unless the recommended daily intake of the food contains not less than 50% of the recommended daily allowance and unless the recommendation is declared on the label.

Subregulation 4

When vitamin A or vitamin D or a mineral is added to a food, the addition must not increase the vitamin A content to more than 750 mcg of retinol activity per reference quantity for that food as specified in Table II, nor increase the content of vitamin D to more than 10 mcg of cholecalciferol or of any mineral to more than 3 times the daily allowance (as specified in Table 1 for that mineral) per reference quantity for that food as specified in Table II.

Subregulation 5

[Deleted by S 195/2011 wef 15/04/2011]

Subregulation 6

[Deleted by S 195/2011 wef 15/04/2011]

Subregulation 7

Paragraphs (1), (2), (3) and (4) shall not apply to any food exempted under these Regulations nor to infants’ foods nor invalids’ foods.

Regulation 12

Misleading statements in advertisements

Amended byS 49/2016 wef 02/02/2016

An advertisement for food, other than a label, must not contain any statement, word, brand, picture, or mark that is prohibited by regulation 9, other than to the extent permitted under regulation 9A or 9B.

Regulation 13

Food and appliances offered as prizes

Subregulation 1

Where any food, which is intended for human consumption, or any food appliance is offered as a reward in connection with any entertainment to which the public is admitted on payment of a fee or otherwise, these Regulations shall apply in relation to that food or food appliance, as if it were, or had been, exposed for sale by each person concerned in the organisation of the entertainment.

Subregulation 2

Where any food which is intended for human consumption or any food appliance is offered as a prize or reward or given away for the purposes of advertisement, or in the course of any trade or business, these Regulations shall apply in relation to that food or food appliance, as if it were, or had been, exposed for sale by the person offering it or giving it away.

Subregulation 3

Where any food which is intended for human consumption or any food appliance is offered as a free gift for charity or any other similar purposes, these Regulations shall apply in relation to that food or food appliance, as if it were, or had been, exposed for sale by the person offering it or giving it away.

Subregulation 4

Where any food which is intended for human consumption or any food appliance is exposed or deposited in any premises for the purpose of being offered or given away as indicated in paragraphs (1), (2) and (3), these Regulations shall apply in relation to the food or food appliance, as if it were, or had been, exposed for sale by the occupier of the premises.

Regulation 14

Imported food to be registered

Amended byS 195/2011 wef 15/04/2011S 92/2025 wef 31/12/2021S 195/2011 wef 15/04/2011S 92/2025 wef 31/12/2021

Subregulation 1

No person shall import any food that has not been registered with the Director-General.

Subregulation 2

Amended byS 195/2011 wef 15/04/2011S 92/2025 wef 31/12/2021

Imported food is deemed registered in accordance with paragraph (1) if it is imported under a permit to import issued under the Regulation of Imports and Exports Regulations (Rg 1) and the following particulars appear on the permit to the satisfaction of the Director-General:

(a)

brand name of the product, or if the product has no brand name at the time of import, the name of the manufacturer of the product or the intended brand name of the product;

(b)

importer’s name;

(c)

importer’s address;

(d)

product description;

(e)

country of origin of the product;

(f)

quantity and units; and

(g)

arrival date.

Subregulation 3

Amended byS 195/2011 wef 15/04/2011S 92/2025 wef 31/12/2021

Paragraph (1) shall not apply to foods imported under licences or permits issued by the Director-General under the Animals and Birds Act 1965, the Control of Plants Act 1993 or the Wholesome Meat and Fish Act 1999.

Regulation 15

Food additives

Amended byS 695/2021 wef 01/10/2021

Subregulation 1

Subject to paragraphs (2) and (3), no person shall import or manufacture for sale or sell any article of food which contains any food additive which is not permitted by these Regulations.

Subregulation 2

Amended byS 695/2021 wef 01/10/2021

Notwithstanding paragraph (1), any food may have in it or on it any permitted food additive of the description and in the proportion specified under these Regulations and whose purity conforms with the specification mentioned in paragraph (4) for the food additive.

Subregulation 3

Notwithstanding paragraph (1), any food containing as an added ingredient any specified food may contain any such permitted food additive of the description for and of an amount appropriate to the quantity of such specified food in accordance with these Regulations.

Subregulation 4

No person shall import, sell, advertise, manufacture, consign or deliver any permitted food additive unless the purity of that food additive conforms with the specifications as provided in this Part. Where it is not so provided, the purity of the permitted food additive shall conform with the specifications as recommended by the Joint Food and Agriculture Organisation of the United Nations and World Health Organisation (FAO/WHO) Expert Committee on food additives.

Regulation 16

Anti-caking agents

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Subregulation 1

In these Regulations, “anti-caking agent” means any substance, which, when added to powder food prevents caking of the food.

Subregulation 2

No person shall import, sell, advertise, manufacture, consign or deliver any article of food which contains an anti-caking agent which is not of a description and not in the proportions as specified in paragraph (3).

Subregulation 3

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Articles of food may contain the following anti-caking agents at a concentration of not more than 2% on a dry basis:

(a)

calcium or magnesium carbonate;

(b)

calcium hydroxyphosphate;

(c)

edible bone phosphate;

(d)

ammonium, calcium, magnesium, potassium or sodium stearates;

(e)

magnesium silicate (synthetic), magnesium trisilicate or talc;

(f)

calcium, sodium aluminium, sodium calcium aluminium or calcium aluminium silicates;

(g)

silicon dioxide;

(h)

ammonium, calcium, potassium or sodium myristates;

(i)

ammonium, calcium, potassium or sodium palmitates; or

(j)

calcium, potassium or sodium oleates.

Subregulation 4

Salt may contain the following anti-caking agents in amounts not exceeding 10 ppm, whether alone or used in combination:

(a)

potassium ferrocyanide; or

(b)

sodium ferrocyanide.

Subregulation 5

No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any anti-caking agent other than a permitted anti-caking agent as specified in paragraphs (3) and (4).

Regulation 16A

Anti-foaming agents

Amended byS 444/2012 wef 03/09/2012S 195/2011 wef 15/04/2011S 444/2012 wef 03/09/2012S 444/2012 wef 03/09/2012S 59/2019 wef 01/02/2019S 444/2012 wef 03/09/2012S 59/2019 wef 01/02/2019S 59/2019 wef 01/02/2019S 59/2019 wef 01/02/2019S 59/2019 wef 01/02/2019S 59/2019 wef 01/02/2019S 195/2011 wef 15/04/2011

Subregulation 1

Amended byS 444/2012 wef 03/09/2012

In these Regulations, “anti-foaming agent” means any substance which prevents or reduces foaming of the food.

Subregulation 2

Amended byS 195/2011 wef 15/04/2011

Subject to paragraphs (3) and (4), no person shall —

(a)

import, sell, advertise, manufacture, consign or deliver any article of food which contains an anti-foaming agent; or

(b)

sell or advertise for sale, with a view to its use in the preparation of food for human consumption any anti-foaming agent.

Subregulation 3

Amended byS 444/2012 wef 03/09/2012S 444/2012 wef 03/09/2012S 59/2019 wef 01/02/2019S 444/2012 wef 03/09/2012S 59/2019 wef 01/02/2019S 59/2019 wef 01/02/2019S 59/2019 wef 01/02/2019S 59/2019 wef 01/02/2019S 59/2019 wef 01/02/2019

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;

(c)

non-alcoholic drinks; (d)jams, fruit jellies and marmalades;

(e)

lactobacillus milk drinks or cultured milk drinks;

(f)

flavoured milk;

(g)

ready-to-drink coffee; (h)ready-to-drink tea.

Subregulation 4

Amended byS 195/2011 wef 15/04/2011

Colouring mixes for inking on food surfaces may contain dimethyl polysiloxane not exceeding 50 ppm in amount.

Regulation 17

Anti-oxidants

Subregulation 1

In these Regulations, “anti-oxidant” means any substance which delays, retards or prevents the development in food of rancidity or other flavour deterioration due to oxidation.

Subregulation 2

Subject to paragraph (3), no person shall import, sell, advertise, manufacture, consign or deliver any article of food containing any added anti-oxidant other than ascorbic acid, erythorbic acid, citric acid, phosphoric acid, lecithin and tocopherols.

Subregulation 3

Paragraph (2) shall not apply to —

(a)

any food which contains other anti-oxidants of a description and in the proportions specified in the Third Schedule; and

(b)

any mixed food containing one or more of the foods in which specific anti-oxidants are expressly provided as indicated in the Third Schedule and which contains an admixture of these anti-oxidants in not greater amount than is specifically allowed in the quantity of food or foods containing the anti-oxidants used in the preparation of the mixed food.

Regulation 18

Sweetening agents

Amended byS 425/2024 wef 31/05/2024S 704/2020 wef 31/08/2020S 49/2016 wef 02/02/2016S 49/2016 wef 02/02/2016S 49/2016 wef 02/02/2016S 59/2019 wef 01/02/2019S 195/2011 wef 15/04/2011

Subregulation 1

Amended byS 425/2024 wef 31/05/2024S 704/2020 wef 31/08/2020

In these Regulations —

Definition

“steviol glycosides” means any of the following:

Food products containing sweetening agents shall, where required in the Thirteenth Schedule, carry advisory statements regarding consumption by children in the manner specified therein.

Subregulation 5

Amended byS 195/2011 wef 15/04/2011

The base for sweetening agent tablets may contain —

(a)

calcium stearate; and

(b)

croscarmellose sodium.

Regulation 19

Chemical preservatives

Amended byS 59/2019 wef 01/02/2019S 493/2013 wef 01/08/2013S 203/2023 wef 28/04/2023S 146/2018 wef 28/03/2018S 59/2019 wef 01/02/2019S 493/2013 wef 01/08/2013S 203/2023 wef 28/04/2023S 203/2023 wef 28/04/2023S 493/2013 wef 01/08/2013S 493/2013 wef 01/08/2013S 493/2013 wef 01/08/2013S 203/2023 wef 28/04/2023

Subregulation 1

In these Regulations, “chemical preservative” means any substance which is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of food caused by micro-organisms.

Subregulation 2

Amended byS 59/2019 wef 01/02/2019S 493/2013 wef 01/08/2013S 203/2023 wef 28/04/2023S 146/2018 wef 28/03/2018S 59/2019 wef 01/02/2019S 493/2013 wef 01/08/2013S 203/2023 wef 28/04/2023S 203/2023 wef 28/04/2023

Chemical preservatives shall be divided into the following classes:

(a)

Class I chemical preservatives shall be —

(i)

common salt;

(ii)

sugars;

(iii)

vinegar or acetic acid, lactic acid, ascorbic acid, erythorbic acid, citric acid, malic acid, phosphoric acid, tartaric acid, or propionic acid or the calcium, potassium or sodium salts of any of the acids specified in this sub-paragraph; and

(iv)

ethyl alcohol or potable spirits; (b)Class II chemical preservatives shall be —Substance.Descriptive Name.Descriptive No.(i)Sulphur dioxide, sulphurous acid or any of its sodium, potassium or calcium saltsSulphur dioxide1(ii)Benzoic acid and its sodium and potassium saltsBenzoic acid2(iii)Methyl para-hydroxy-benzoate and its sodium saltMethyl para-hydroxy-benzoate3(iv)Sorbic acid and its sodium, potassium or calcium saltsSorbic acid4(v)[Deleted by S 59/2019 wef 01/02/2019] (vi)Nitrites of sodium or potassiumNitrites5(vii)Nitrates of sodium or potassiumNitrates6; (c)Class III chemical preservative shall be dimethyl dicarbonate; and

(d)

Class IV chemical preservative must be nisin.

Subregulation 3

Amended byS 493/2013 wef 01/08/2013S 493/2013 wef 01/08/2013S 493/2013 wef 01/08/2013S 203/2023 wef 28/04/2023

(a)

The additions of any Class I chemical preservatives in any food in any proportion is not restricted.(b) No person shall import, sell, advertise, manufacture, consign or deliver any article of food which contains a Class II chemical preservative, except that —

(i)

any specified food may contain one of the Class II chemical preservatives in the proportion specified in Part I of the Fourth Schedule except as provided in sub-paragraph (ii); and

(ii)

any specified food in relation to which 2 or more Class II chemical preservatives are specified in the Fourth Schedule may contain an admixture of those chemical preservatives if, when the quantity of each such chemical preservative present in that food is expressed as a percentage of the maximum quantity of that chemical preservative appropriate to that food in accordance with Part I of that Schedule, the sum of those percentages does not exceed 100.(c) No person shall import, sell, advertise, manufacture, consign or deliver any article of food to which a Class III chemical preservative has been added, except that a Class III chemical preservative may be added to any food, and in such proportion, specified in Part II of the Fourth Schedule.(d) A person must not import, sell, advertise, manufacture, consign or deliver any article of food to which a Class IV chemical preservative has been added, except that a Class IV chemical preservative may be added in the preservation of liquid egg products, liquid egg analogues, cheese and canned foods that have been sufficiently heat processed to destroy spores of Clostridium botulinum.

Regulation 20

Colouring matter

Subregulation 1

In these Regulations, “colouring matter” means any substance that, when added or applied to food, is capable of imparting colour to that food.

Subregulation 2

No person shall import, sell, advertise, manufacture, consign or deliver —

(a)

any article of food intended for human consumption which contains any added colouring matter other than a permitted colouring matter as listed in the Fifth Schedule;

(b)

any colouring matter for use in food intended for human consumption other than a permitted colouring matter, as listed in the Fifth Schedule; or

(c)

any permitted synthetic organic colour, as listed in Part I of the Fifth Schedule which contains alpha naphthylamine, beta-naphthylamine, benzidine, paraaminodiphenyl (xenylamine) or their derivatives and the polycyclic aromatic hydrocarbons.

Subregulation 3

No person shall sell, expose or offer for sale, consign, deliver or import any meat, poultry, fish, fruit or vegetable in the raw or unprocessed state, which has in it or on it (otherwise than for the purpose of marking) any added colouring matter except that the husk of any nut may have on it added permitted colouring matter.

Regulation 21

Emulsifiers and stabilisers

Amended byS 152/2017 wef 01/04/2017

Subregulation 1

In these Regulations, the terms “emulsifier” or “stabiliser” means any substance which is capable, in the case of an emulsifier, of aiding the formation of, and in the case of a stabiliser, of maintaining, the uniform dispersion of 2 or more immiscible substances.

Subregulation 2

Unless as otherwise indicated, no person shall import or manufacture for sale or sell any article of food which contains any emulsifier or any stabiliser which is not a permitted emulsifier or a permitted stabiliser, as specified in the Sixth Schedule.

Subregulation 3

Non-alcoholic drinks may contain —

(a)

ester gum in an amount not exceeding 100 ppm; and

(b)

sucrose acetate isobutyrate in an amount not exceeding 300 ppm.

Subregulation 3A

Amended byS 152/2017 wef 01/04/2017

Quillaia extracts (Type I, II or both) may be used only in —

(a)

soft drinks, at a level not exceeding 50 ppm (calculated as saponins); and

(b)

alcoholic beverages, at a level not exceeding 40 ppm (calculated as saponins).

Subregulation 4

No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any emulsifier or any stabiliser other than a permitted emulsifier or a permitted stabiliser.

Subregulation 5

No person shall sell any permitted emulsifier or permitted stabiliser with a view to its use in the preparation of food for human consumption except in a package bearing a label, on which is printed a true statement of the chemical nature of the emulsifier or stabiliser.

Regulation 22

Flavouring agents

Amended byS 195/2011 wef 15/04/2011S 444/2012 wef 03/09/2012S 59/2019 wef 01/02/2019S 195/2011 wef 15/04/2011

Subregulation 1

In these Regulations, “flavouring agent” means any wholesome substance that when added or applied to food is capable of imparting taste or odour, or both, to a food.

Subregulation 2

Amended byS 195/2011 wef 15/04/2011S 444/2012 wef 03/09/2012S 59/2019 wef 01/02/2019

No person shall import, sell, advertise, manufacture, consign or deliver any natural or synthetic flavouring essence or extract which is contained in a solvent other than a permitted solvent, namely, 1,3‑propanediol, benzyl alcohol, beta-cyclodextrin, diacetin, diethyl ether, ethyl acetate, ethyl alcohol, glycerol, isopropyl alcohol, propylene glycol, triacetin and water.

Subregulation 3

The permitted solvents referred to in paragraph (2) other than water shall conform with the British Pharmacopoeia standard.

Subregulation 4

The permitted flavouring compounds may also be carried in an emulsion of a permitted emulsifier as provided under regulation 21 with any of the permitted solvents mentioned in this regulation.

Subregulation 5

Natural flavouring agents shall include natural flavouring essences, spices and condiments.

Subregulation 6

Amended byS 195/2011 wef 15/04/2011

Natural flavouring essences or extracts shall be preparations in any permitted solvent or any combination of permitted solvents, with or without sweeteners other than sweetening agents, permitted colouring matter or chemical preservatives, of sapid or odoriferous principles, or both, derived from a plant after which the flavouring extract or essence is named.

Subregulation 7

The use of coumarin, tonka bean, safrole, sassafras oil, dihydrosafrole, isosafrole, agaric acid, nitrobenzene, dulcamara, pennyroyal oil, oil of tansy, rue oil, birch tar oil, cade oil, volatile bitter almond oil containing hydrocyanic acid and male fern as flavouring agents is prohibited.

Subregulation 8

Articles of food may have in them natural flavouring agents as specified in these Regulations.

Subregulation 9

Synthetic flavouring essences or extracts shall include any artificial flavour or imitation flavour which may resemble the sapid or odoriferous principles of an aromatic plant, fruit or vegetable or any other food, except that the flavouring principle shall be derived in whole, or in part, from either chemical synthesis or any other sources that does not involve extraction or isolation therefrom of the sapid or odoriferous principles present in an aromatic plant, fruit or vegetable or any other food.

Subregulation 10

No person shall import, sell, advertise, manufacture, expose or offer for sale, consign or deliver with a view to it being used in the preparation of food for human consumption, any synthetic flavouring essence or extract which contains any of the prohibited substances specified in paragraph (7).

Regulation 23

Flavour enhancers

Amended byS 444/2012 wef 03/09/2012S 444/2012 wef 03/09/2012S 152/2017 wef 01/04/2017S 152/2017 wef 01/04/2017S 425/2024 wef 31/05/2024S 152/2017 wef 01/04/2017S 425/2024 wef 31/05/2024S 425/2024 wef 31/05/2024

Subregulation 1

In these Regulations, “flavour enhancer” means any substance which is capable of enhancing or improving the flavour of food, but does not include any sauce, gravy, gravy mix, soup mix, spice or condiment.

Subregulation 2

Amended byS 444/2012 wef 03/09/2012S 444/2012 wef 03/09/2012S 152/2017 wef 01/04/2017S 152/2017 wef 01/04/2017S 425/2024 wef 31/05/2024S 152/2017 wef 01/04/2017S 425/2024 wef 31/05/2024S 425/2024 wef 31/05/2024

No person shall import, sell, advertise, manufacture, consign or deliver any flavour enhancer for use in food intended for human consumption other than:

(a)

ethyl maltol;

(b)

L-glutamic acid, mono-sodium L-glutamate, monopotassium L-glutamate, calcium di‑L‑glutamate, monoammonium L-glutamate and magnesium di-L-glutamate;

(c)

Inosinic acid, guanylic acid, di-sodium 5’‑inosinate, di-potassium 5’-inosinate, calcium 5’-inosinate, disodium 5’-guanylate, di‑potassium 5’-guanylate and calcium 5’‑guanylate; (d)L-cysteine; (e)L-theanine in the following foods at a level not exceeding 1000 ppm:

(i)

brewed tea; (ii)soft drinks;

(iii)

chocolate;

(iv)

chocolate confectionery; (v)sugar confectionery; and

(f)

L-theanine in salt substitutes at a level not exceeding 15,000 ppm.

Subregulation 3

[Deleted by S 760/2022 wef 03/10/2022]

Subregulation 4

[Deleted by S 444/2012 wef 03/09/2012]

Subregulation 5

No person shall import, sell, advertise, manufacture, consign or deliver any article of food intended for human consumption containing a flavour enhancer other than a permitted flavour enhancer specified in paragraph (2).

Regulation 24

Humectants

In these Regulations, “humectant” means any substance which, when added to food, absorbs moisture and maintains the water content of food.

Regulation 25

Nutrient supplements

Amended byS 760/2022 wef 03/10/2022

Subregulation 1

In these Regulations, “nutrient supplement” means any amino acid, mineral or vitamin which, when added either singly or in combination with food, improves or enriches the nutrient content of food.

Subregulation 2

The addition of a nutrient supplement other than a permitted nutrient supplement specified in the Seventh Schedule to any article of food for human consumption is prohibited.

Subregulation 3

Amended byS 760/2022 wef 03/10/2022

Notwithstanding paragraph (2), nutrient supplements, other than a permitted nutrient supplement, may be added to special purpose food provided regulations 247, 248, 250, 250A, 251, 252, 253 and 254 are complied with.

Regulation 26

Sequestrants

Amended byS 444/2012 wef 03/09/2012S 195/2011 wef 15/04/2011

Subregulation 1

In these Regulations, “sequestrant” means any substance which, when added to food, combines with a metal ion in the food and renders the metal ion inactive so as to stabilise certain characteristics associated with the food, including colour, flavour and texture.

Subregulation 2

No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any sequestrant other than a permitted sequestrant specified in paragraphs (3) and (4).

Subregulation 3

Citric acid, phosphoric acid, and tartaric acid or the calcium salts of the abovementioned acids, as well as glycine may be added to food to serve as sequestrants.

Subregulation 4

Amended byS 444/2012 wef 03/09/2012S 195/2011 wef 15/04/2011

Calcium disodium ethylenediaminetetraacetate may be used only in —

(a)

Subregulation 1

In these Regulations, “pathogen reduction treatment” means any antimicrobial substance that, when applied on food, reduces the food’s microbial load.

Subregulation 2

A person must not use a pathogen reduction treatment on meat except in accordance with paragraph (4).

Subregulation 3

A person must not import, sell, advertise, manufacture, consign or deliver any meat that contains any pathogen reduction treatment other than those specified in the first column, and in the proportion specified for the type of meat in the second, third or fourth column of the Seventeenth Schedule.

Subregulation 4

A person may use a pathogen reduction treatment on meat (other than minced meat or chopped meat within the meaning given by regulation 64(1)) if —

(a)

the meat has not been salted, marinated or preserved or undergone any other form of processing;

(b)

the pathogen reduction treatment is used in the course of carrying on a non‑retail food business —

(i)

at a processing establishment licensed under the Wholesome Meat and Fish Act 1999 to debone or cut meat; or

(ii)

at a slaughter-house licensed under the Wholesome Meat and Fish Act 1999;

(c)

the pathogen reduction treatment is applied on the meat as a rinse, dip, spray or wash;

(d)

the pathogen reduction treatment is not used to make contaminated meat fit for human consumption; and

(e)

the person records the following details for the use of the pathogen reduction treatment and keeps the record for at least 6 months after the date of use:

(i)

the type and amount of pathogen reduction treatment used;

In these Regulations, “general purpose food additive” means any substance which serves a useful and specific purpose during either the processing or packing of a food and shall include processing aid.

Subregulation 2

Amended byS 704/2020 wef 31/08/2020

No person shall use any general purpose food additive other than those specified in the Eighth Schedule or permitted for use under this regulation.

Subregulation 3

No person shall import, sell, advertise, manufacture, consign or deliver any food containing any permitted general purpose food additive unless the food is sound and fit for human consumption.

Subregulation 4

No person shall import, sell, advertise, manufacture, consign or deliver any food containing residue of acetone unless —

(a)

in the case of flavouring, where acetone is used as a processing aid in the production of the flavouring, the residue of acetone does not exceed 5 mg/kg of the flavouring; or (b)in the case of any food or any food containing flavouring, where acetone is used as a processing aid in the production of the food or in the production of one or more of its ingredients, the residue of acetone does not exceed 0.1 mg/kg of the food.

Subregulation 5

Methanol may be used as an extraction solvent in food, provided that the residue of methanol in the food does not exceed 5 ppm.

Subregulation 6

Amended byS 152/2017 wef 01/04/2017

Triethyl citrate may be used as a whipping agent in the following foods, at a level not exceeding 2500 ppm:

(a)

liquid egg products;

(b)

dried egg products, whether or not heat coagulated;

(c)

heat coagulated egg products.

Subregulation 7

Amended byS 704/2020 wef 31/08/2020

Soy leghemoglobin derived from genetically modified Pichia pastoris may be used in meat analogues, at a level not exceeding 0.45% (w/w).

Regulation 29

Incidental constituents in food

Amended byS 195/2011 wef 15/04/2011S 49/2016 wef 02/02/2016S 606/2022 wef 31/07/2022S 49/2016 wef 02/02/2016

Subregulation 1

Amended byS 195/2011 wef 15/04/2011S 49/2016 wef 02/02/2016S 606/2022 wef 31/07/2022

In these Regulations, “incidental constituent” means any extraneous substance, toxic substance, pesticide, heavy metal, veterinary drug or mycotoxin that is introduced into or on a food in any manner whatsoever, but does not include any anti-caking agent, anti-oxidant, sweetening agent, chemical preservative, colouring matter, emulsifier and stabiliser, flavouring agent, flavouring enhancer, humectant, nutrient supplement, sequestrant, gaseous packaging agent or pathogen reduction treatment.

Subregulation 2

Amended byS 49/2016 wef 02/02/2016

A person must not import, sell, advertise, manufacture, consign or deliver any food containing an incidental constituent except as otherwise permitted by these Regulations.

Subregulation 3

[Deleted by S 203/2023 wef 28/04/2023]

Regulation 30

Pesticide residues

Amended byS 49/2016 wef 02/02/2016S 146/2018 wef 28/03/2018

Subregulation 1

In these Regulations, “pesticide” means a substance or compound used or capable of being used or intended for use for agricultural, pastoral, horticultural, domestic or industrial purposes for controlling, destroying or preventing the growth and development of any fungus, bacterium, virus, insect, mite, mollusc, nematode, plant or animal or for any other related purpose.

Subregulation 2

No person shall import, sell, advertise, manufacture, consign or deliver any article of food containing any pesticide residue other than those specified in column 1, in relation to those articles specified in column 3 and in the proportion specified in column 2 of the Ninth Schedule.

Subregulation 3

Amended byS 49/2016 wef 02/02/2016S 146/2018 wef 28/03/2018

Unless otherwise prescribed in these Regulations, the pesticide residue contained in any food must not exceed the maximum limit or extraneous maximum residue limit stated for the residue adopted by the Codex Alimentarius Commission.

Subregulation 4

A manufactured or mixed food containing one or more of the foods in which pesticide residues are permitted shall not contain such residues in greater amount than is permitted for the quantity of the food or foods containing residues used in the preparation of the manufactured or mixed food.

Subregulation 5

No person shall import, sell, advertise, manufacture, consign or deliver any article of food containing the residue of 2 or more of the pesticides specified in the Ninth Schedule unless the sum of the fractions obtained by dividing the quantity of the pesticide present by the maximum quantity of each pesticide permitted to be present if used alone does not exceed unity.

Regulation 31

Heavy metals, arsenic and lead

Amended byS 59/2019 wef 01/02/2019S 152/2017 wef 01/04/2017S 59/2019 wef 01/02/2019S 695/2021 wef 01/10/2021S 695/2021 wef 01/10/2021S 816/2014 wef 15/12/2014S 195/2011 wef 15/04/2011S 695/2021 wef 01/10/2021S 816/2014 wef 15/12/2014

Subregulation 1

Amended byS 59/2019 wef 01/02/2019

No person shall import, sell, advertise, manufacture, consign or deliver any article of food containing arsenic and lead in amounts in excess of those specified in the Tenth Schedule.

Subregulation 2

No person shall import, sell, advertise, manufacture, consign or deliver any seaweed containing inorganic arsenic in excess of 2 ppm.

Subregulation 2A

Amended byS 152/2017 wef 01/04/2017

A person must not import, sell, advertise, manufacture, consign or deliver any polished rice containing inorganic arsenic in excess of 0.2 ppm.

Subregulation 2B

Amended byS 59/2019 wef 01/02/2019

A person must not import, sell, advertise, manufacture, consign or deliver any husked rice containing inorganic arsenic in excess of 0.35 ppm.

Subregulation 3

Amended byS 695/2021 wef 01/10/2021S 695/2021 wef 01/10/2021S 816/2014 wef 15/12/2014

No person shall import, sell, advertise, manufacture, consign or deliver —

(a)

any predatory fish containing mercury in excess of 1 ppm;

(b)

any other fish, or any fish product, containing mercury in excess of 0.5 ppm;

(ba)any salt containing mercury in excess of 0.1 ppm; or

(c)

any other food containing mercury in excess of 0.05 ppm.

Subregulation 4

No person shall import, sell, advertise, manufacture, consign or deliver any food containing tin in excess of 250 ppm.

Subregulation 5

Amended byS 195/2011 wef 15/04/2011S 695/2021 wef 01/10/2021

No person shall import, sell, advertise, manufacture, consign or deliver any molluscs or dried mushrooms containing cadmium in excess of 1 ppm, or any seaweed containing cadmium in excess of 2 ppm, or any cocoa, cocoa products or salt containing cadmium in excess of 0.5 ppm, or any other food containing cadmium in excess of 0.2 ppm.

Subregulation 6

No person shall import, sell, advertise, manufacture, consign or deliver any food containing antimony in excess of 1 ppm.

Subregulation 7

Amended byS 816/2014 wef 15/12/2014

In paragraph (3), “predatory fish” means any fish of a species listed in the Fifteenth Schedule.

Regulation 32

Residues of antimicrobial agents

Amended byS 203/2023 wef 28/04/2023

Subregulation 1

In these Regulations, “antimicrobial agent” means any substance of natural, semi-synthetic or synthetic origin that when administered to a living organism, kills or inhibits the growth of bacteria, fungi, viruses and other microorganisms.

Subregulation 2

Amended byS 203/2023 wef 28/04/2023

A person must not import, sell, advertise, manufacture, consign or deliver any article of food that contains any detectable residue of an antimicrobial agent or a degradation product of the antimicrobial agent unless —

(a)

the antimicrobial agent is a veterinary drug; and

(b)

the import, sale, advertising, manufacture, consignment or delivery is in accordance with regulation 33.

Regulation 33

Veterinary drug residues

Amended byS 203/2023 wef 28/04/2023

Subregulation 1

In these Regulations, “veterinary drug” means a substance applied or administered to a food producing animal (including a meat-producing or milk-producing animal, poultry, a fish or a bee) whether or not the substance is used for therapeutic, prophylactic or diagnostic purpose or for modification of physiological functions or behaviour.

Subregulation 2

Amended byS 203/2023 wef 28/04/2023

A person must not import, sell, advertise, manufacture, consign or deliver any article of food that contains any veterinary drug residue unless —

(a)

the article of food is a tissue of an animal specified in the Eighteenth Schedule and the amount of veterinary drug residue does not exceed the maximum residue limit specified in that Schedule for the tissue; or

(b)

the article of food is manufactured using, or mixed with, the tissue of an animal specified in the Eighteenth Schedule and the amount of veterinary drug residue does not exceed the maximum residue limit specified in that Schedule for the quantity of the tissue in the article of food.

Regulation 34

Mycotoxins

Amended byS 493/2013 wef 01/08/2013

No person shall import, sell, advertise, manufacture, consign or deliver any article of food containing any detectable amount of mycotoxins, unless the detectable amount of mycotoxin for any specified food does not exceed the maximum amount specified as follows:MycotoxinType of foodMaximum amount of any one or more Mycotoxins in parts per billion(a)Aflatoxin B1(i)Any article of food except food for infants or young children5 (ii)Food for infants or young children0.1(b)Aflatoxins, total (B1, B2, G1 and G2)Any article of food except food for infants or young children5(c)Aflatoxin M1(i)Milk0.5 (ii)Infant formula0.025 calculated on the reconstituted ready‑to‑drink product(d)Patulin(i)Food for infants or young children (except processed cereal‑based foods)10 (ii)Fruit juice50 (iii)Food containing fruit juice as ingredient50

Regulation 34A

3-monochloropropane-1,2-diol (3-MCPD)

Amended byS 444/2012 wef 03/09/2012

No person shall import, sell, advertise, manufacture, consign or deliver any soy sauce or oyster sauce containing 3-monochloropropane-1,2-diol (3-MCPD) in excess of 20 parts per billion, calculated on 40% dry matter content.

Regulation 34B

Melamine

In these Regulations, “mineral hydrocarbon” means any hydrocarbon product, whether liquid, semi-liquid or solid, derived from petroleum or synthesized from petroleum gases and includes odourless light petroleum hydrocarbons, white mineral oils, halogenated hydrocarbons, petroleum jellies, hard paraffins and micro-crystalline waxes.

Subregulation 2

Unless exempted under these Regulations, mineral hydrocarbons shall not be used in the composition or preparation of any article of food intended for human consumption, and no article of food containing any mineral hydrocarbon shall be sold for human consumption.

Subregulation 3

Amended byS 59/2019 wef 01/02/2019

Paragraph (2) shall not apply in relation to —

(a)

any dried fruit containing not more than 0.5 part by weight of mineral hydrocarbon per 100 parts by weight of dried fruit;

(b)

any citrus fruit containing not more than 0.1 part by weight of mineral hydrocarbon per 100 parts by weight of citrus fruit;

(c)

any sugar confectionery containing mineral hydrocarbon by reason of the use of mineral hydrocarbon as a polishing or glazing agent for confectionery if such confectionery contains by reason thereof not more than 0.2 part by weight of mineral hydrocarbon per 100 parts by weight of such confectionery;

(d)

any chewing compound which contains no more than 60 parts by weight of solid mineral hydrocarbon per 100 parts by weight of chewing compound and otherwise contains no mineral hydrocarbon;

(e)

any whole pressed cheese or part thereof containing mineral hydrocarbon by reason of the use of mineral hydrocarbon on the rind;

(f)

any egg, laid by any domestic fowl or domestic duck which contains mineral hydrocarbon by reason of its having been subjected to a process of preservation consisting of being dipped in, sprayed with or otherwise treated with mineral hydrocarbon;

(g)

any food containing mineral hydrocarbon —

(i)

by reason of the use in the composition of that food of dried fruit, citrus fruit or sugar confectionery, or any one or more of those commodities, containing mineral hydrocarbon not in excess of the relevant quantities permitted in accordance with sub- paragraphs (a), (b) and (c);

(ii)

by reason of the use of mineral hydrocarbon as a lubricant or greasing agent on some surface with which that food has necessarily to come into contact during the course of preparation if that food contains by reason thereof not more than 0.2 part by weight of mineral hydrocarbon per 100 parts by weight of the food;

(h)

food containing residues of mineral hydrocarbon resulting from its use as a solvent in the manufacture, provided that the tolerance limit for a specified food as indicated hereafter is not exceeded:Mineral Hydrocarbon.Name of food.Tolerance (ppm).TrichloroethyleneDecaffeinated ground coffee25 Decaffeinated soluble (instant) coffee extract10 Spice oleoresins30 Edible vegetable oil10Methylene chlorideDecaffeinated ground coffee10 Decaffeinated soluble (instant) coffee extract10 Spice oleoresins30Ethylene dichlorideSpice oleoresins30HexaneSpice oleoresins25 Edible vegetable oil10.Where the use of more than one chlorinated hydrocarbon is expressly permitted in a specified food, the total residue of chlorinated hydrocarbon in that food shall not exceed 30 ppm.

Regulation 36A

Partially hydrogenated oils

Amended byS 424/2020 wef 01/06/2021

Subregulation 1

A person must not —

(a)

import any edible fat or oil that contain any partially hydrogenated oil for use as an ingredient of any other edible fat or oil or any prepacked food; or

(b)

use any edible fat or oil that contain any partially hydrogenated oil as an ingredient in the manufacture of any other edible fat or oil or any prepacked food.

Subregulation 2

Amended byS 424/2020 wef 01/06/2021

such irradiated food meets all the requirements of the Codex General Standard for Irradiated Foods (CODEX STAN 106-1983).

Subregulation 2

(a)

There shall be written on the labels on or attached to a package containing food that has been processed by ionizing radiation, the following words, printed in letters of not less than 3 mm height: “TREATED WITH IONIZING IRRADIATION”or “IRRADIATED (here insert the name of the food)”.(b) When an irradiated food is used as an ingredient in another food, this shall be so declared in the statement of ingredients.(c) When a single ingredient product is prepared from a raw material which has been irradiated, the label of the product shall contain a statement indicating the treatment.

Regulation 39

Flour or wheat flour

Subregulation 1

Flour or wheat flour shall be the fine, clean and sound product obtained in the commercial milling of sound and clean wheat grain and shall —

(a)

have a moisture content of not more than 15%;

(b)

have not less than 6% protein (total nitrogen x 5.7) calculated on a wet basis of 14% moisture content; and

(c)

yield not more than 0.6% of ash calculated on a wet basis of 14% moisture content.

Subregulation 2

Flour may contain the following:

(a)

malted wheat flour;

(b)

malted barley flour in an amount not exceeding 0.75% of the weight of the flour;

(c)

harmless preparation of enzymes obtained from Aspergillus oryzae;

(d)

ascorbic acid as bread improver;

(e)

ammonium or potassium persulphate in an amount not exceeding 250 ppm (calculated by weight);

(f)

ammonium chloride in an amount not exceeding 0.2% (calculated by weight); and

(g)

acid calcium phosphate [calculated as CaH4(PO4)2] in an amount not exceeding 0.7%.

Subregulation 3

Flour shall not be artificially bleached except by oxidising changes brought about by means of an electrical process in which only ozone or oxides of nitrogen are produced, or by chlorine or chlorine dioxide, or by benzoyl peroxide. The residue of chlorine dioxide and benzoyl peroxide in the flour shall not exceed 50 ppm (calculated by weight).

Subregulation 4

Flour intended for the manufacture of biscuit may contain sulphur dioxide not exceeding 200 ppm (calculated by weight).

Subregulation 5

No flour, intended for sale as such, shall contain any emulsifier or stabiliser.

Regulation 40

Wholemeal, whole wheat or entire wheat flour

Subregulation 1

Wholemeal, whole wheat or entire wheat flour shall be the clean and sound, coarse or fine product obtained by grinding clean and sound wheat and it shall contain all the constituents of such wheat. It shall contain —

(a)

not more than 15% moisture;

(b)

not less than 8% protein (total nitrogen x 5.7) calculated on a wet basis of 14% moisture content; and

(c)

not less than 1.8% crude fibre calculated on a wet basis of 14% moisture content.Mixtures of flour and bran shall not be deemed to be wholemeal flour.

Subregulation 2

Wholemeal, whole wheat or entire wheat flour shall not contain any added substance other than those permitted in regulation 39(2).

Regulation 40A

Wholegrain

Amended byS 195/2011 wef 15/04/2011

Subregulation 1

In these Regulations, “wholegrain” means the intact grain or the dehulled, ground, milled, cracked or flaked grain where the constituents (endosperm, germ and bran) are present in such proportions that represent the typical ratio of those constituents occurring in the whole cereal, and includes wholemeal.

Subregulation 2

Amended byS 195/2011 wef 15/04/2011

No food product shall be labelled as “wholegrain” or with words conveying that meaning unless —

(a)

the food product falls within or is made from ingredients falling within the definition of “wholegrain” in paragraph (1); and

Regulation 48

Bread

Amended byS 195/2011 wef 15/04/2011

Bread shall be made by baking a yeast-leavened dough prepared with flour and water and may contain —

(a)

salt;

(b)

edible fats;

(c)

milk or milk products;

(d)

eggs;

(e)

sweeteners including permitted sweetening agents;

(f)

malt syrup, malt extract or malt flour;

(g)

vinegar;

(h)

soya bean or other flours;

(i)

permitted emulsifiers and stabilisers;

(j)

permitted Class II chemical preservatives; and

(k)

permitted colouring matters.

Regulation 49

Wholemeal bread

Wholemeal bread shall be bread made from wholemeal flour or a mixture of wholemeal flour and other flours. It shall contain not less than 0.6% fibre calculated on the dry matter of bread and shall not contain any colouring molasses or caramel.

Regulation 50

Repealed / deleted

[Deleted by S 760/2022 wef 03/10/2022]

Regulation 51

Repealed / deleted

[Deleted by S 760/2022 wef 03/10/2022]

Regulation 52

Repealed / deleted

[Deleted by S 760/2022 wef 03/10/2022]

Regulation 53

Labelling of bakery products

Subregulation 1

No bakery product containing non-wheaten flour shall be labelled as bread unless it is labelled with a statement containing the names of the flour used in its preparation listed in descending order as proportions of the total flour used.

Subregulation 2

No bakery product shall be labelled as wholemeal bread unless the words “wholemeal bread” is qualified immediately by words indicating the per cent of wholemeal flour used.

Regulation 54

Flour confectionery

Subregulation 1

Flour confectionery, including pastry, cakes and biscuits, shall be the product, cooked or uncooked, of a mixture of cereals and other foodstuffs, and shall exclude bakery products.

Subregulation 2

Flour confectionery may contain permitted flavouring agents, permitted colouring matter and permitted preservatives.

Subregulation 3

The coating of biscuits described as “chocolate” shall contain not less than 12% of water-free and fat-free residue of cocoa paste, or shall comply with the standard for chocolate prescribed in regulation 168.

Regulation 55

Pasta

Amended byS 695/2021 wef 01/10/2021

Subregulation 1

In these Regulations, “pasta” means any product which is prepared by drying of extruded or moulded units of dough or by steaming of slitted dough with or without drying.

Subregulation 2

Pasta shall comprise principally a cereal meal and may contain one or more of the following:

(a)

common salt;

(b)

eggs;

(c)

various kinds of starch;

(d)

edible fats and oils;

(e)

permitted flavouring agents and permitted colouring matters; and

(f)

any other foodstuffs.

Subregulation 3

Noodles of various types, including products which are commonly known as “mee” (“mian”) and other “mee” products, except noodles which contain less than 20% moisture, shall be pasta which contains not less than 50% flour.

Subregulation 4

Noodles which contain less than 20% moisture, including “spaghetti”, “macaroni” and the product commonly known as “mee sua” (“mian xian”) shall contain not less than 70% wheat flour.

Subregulation 4A

Amended byS 695/2021 wef 01/10/2021

Instant noodles may contain sodium polyacrylate in an amount not exceeding 2000 ppm.

Subregulation 5

Rice noodles, of various types, including products which are commonly known as “kuay teow” (“guo tiao”), “bee tai mak” (“mi shai mu”) and “hor fun” (“he fen”), except rice noodles which contain less than 20% moisture, shall be pasta which contains not less than 50% rice flour.

Subregulation 6

Rice noodles which contain less than 20% moisture, including the product commonly known as “bee hoon” (“mi fen”), shall contain not less than 80% rice flour.

Regulation 56

Labelling of pasta

No pasta shall be labelled with the word “egg”, or any word of similar meaning, unless that pasta contains not less than 4% egg solids calculated on a dry basis.

Regulation 57

Cream of Tartar

Cream of Tartar shall contain not less than 99% acid tartrates calculated as potassium hydrogen tartrate.

Regulation 58

Baking powder

Subregulation 1

Baking powder means a salt or a mixture of salts, with or without a farinaceous diluent substance, which evolves carbon dioxide on being moistened or heated, and which may be used in the preparation of articles of food as a chemical leaven. It shall contain not more than 1.5% sulphates, calculated as calcium sulphate. It shall yield not less than 8% carbon dioxide on heating with water.

Subregulation 2

Coloured baking powder or golden raising powder shall conform to the standards prescribed for baking powder except that it shall yield not less than 6% carbon dioxide on heating with water.

Regulation 59

Meat

Meat means any edible part of the carcass of any animal or bird, healthy at the time of slaughter, which is ordinarily used as food by man, whether fresh, or prepared by freezing, chilling, preserving, salting or by any other process.

Regulation 60

Fresh, raw or chilled meat

Fresh meat, raw meat, or chilled meat shall be meat that has been maintained in a wholesome condition without any part having been frozen.

Regulation 60A

Dressed Bird

Subregulation 1

No person shall import, sell or advertise for sale any dressed bird as fresh or chilled dressed bird unless it is labelled with the name of the service abattoir, the date of the slaughtering and, in the case of imported dressed bird, the country of origin.

Subregulation 2

For the purposes of paragraph (1), any dressed bird for sale or advertised for sale which is not frozen shall be deemed to be fresh dressed bird unless otherwise labelled.

Regulation 61

Frozen meat

Amended byS 195/2011 wef 15/04/2011

Frozen meat shall be meat which has been subjected to a freezing process specially designed to preserve the wholesomeness and quality of the product which is maintained in a wholesome condition at a temperature of –18°C or below except during frozen storage defrosting cycles or during transfer from the delivery vehicle to the frozen meat store on frozen meat display unit. The temperature of frozen meat shall at no time exceed -12°C.

Regulation 62

Corned, cured, pickled or salted meat

Amended byS 493/2013 wef 01/08/2013

Subregulation 1

Corned meat, cured meat, pickled meat or salted meat, including ham and bacon, is meat cooked or uncooked, which has been prepared by treatment with salt, sugar, vinegar, or spices, whether singly or in combination.

Subregulation 2

Corned meat, cured meat, pickled meat or salted meat may contain soluble inorganic phosphates in proportion not exceeding the equivalent of 0.3% of phosphorus pentoxide, P2O5.

Subregulation 3

Amended byS 493/2013 wef 01/08/2013

Corned meat, cured meat, pickled meat or salted meat may contain sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, alone or in combination, provided that the amount of nitrites and nitrates present in the final product do not exceed the permitted levels specified in Part I of the Fourth Schedule.

Regulation 63

Smoked meat

Amended byS 59/2019 wef 01/02/2019S 493/2013 wef 01/08/2013

Subregulation 1

Smoked meat is meat cooked or uncooked, which has been maintained in a wholesome condition and treated with salt and subjected to the action of smoke derived from wood that is free from paint or timber preservative or meat treated with natural smoke solutions, extracts and its identical synthetic equivalent.

Subregulation 2

Amended byS 59/2019 wef 01/02/2019

Smoked meat may contain sugar.

Subregulation 3

Amended byS 493/2013 wef 01/08/2013

Smoked meat may contain potassium or sodium nitrite, potassium or sodium nitrate, alone or in combination, provided that the amount of nitrites and nitrates present in the final product do not exceed the permitted levels specified in Part I of the Fourth Schedule.

Regulation 64

Minced or chopped meat

Amended byS 606/2022 wef 31/07/2022

Subregulation 1

Minced meat or chopped meat shall be meat, whether fresh or chilled, which has been comminuted by mincing, chopping or cutting. It shall not contain any preservative, salt or other added substance.

Subregulation 1A

Amended byS 606/2022 wef 31/07/2022

Despite paragraph (1), minced meat or chopped meat may contain a pathogen reduction treatment by reason only of having been comminuted from meat that contains an amount of a pathogen reduction treatment in accordance with regulation 27A(3) and the Seventeenth Schedule.

Subregulation 2

Minced beef shall contain not more than 30% fat and when the product is represented by any means whatsoever as being lean it shall contain not more than 15% fat.

Regulation 65

Hamburgers or beefburgers and similar products

[Deleted by S 59/2019 wef 01/02/2019]

Regulation 68

Meat extracts, meat essences and meat juices

Subregulation 1

Meat extract, meat essence and meat juice are products obtained from meat extraction, whether concentrated or not, and shall contain the protein of flesh. Meat essence shall contain no extract of yeast or other added substances except salt and harmless herbal substances. Meat juice may contain glycerine if the presence and percentage of glycerine is declared on the label.

Subregulation 2

Meat essence other than chicken essence shall contain not less than 3% (w/v) protein (total nitrogen x 6.25).

Regulation 69

Chicken essence and double strength chicken essence

Chicken essence shall be meat essence and shall contain not less than 7% (w/v) protein (total nitrogen x 6.25). Any chicken essence which is claimed to be double strength shall contain a proportionately larger percentage of protein. Any chicken essence which is claimed to be concentrated shall contain not less than 9% (w/v) protein (total nitrogen x 6.25).

Regulation 70

Repealed / deleted

[Deleted by S 760/2022 wef 03/10/2022]

Regulation 71

Fish

Fish shall be any edible and wholesome part of any marine or freshwater animal, other than a mammal, that is ordinarily used for human consumption, and shall include crustaceans and molluscs.

Regulation 72

Fresh or chilled fish

Fresh or chilled fish shall be fish which has been maintained in a wholesome condition without any part having been frozen.

Regulation 73

Frozen fish

Amended byS 195/2011 wef 15/04/2011

Frozen fish shall be fish which has been subjected to a freezing process specially designed to preserve the wholesomeness and quality of the product and maintained in a wholesome condition at a temperature of -18°C or below except during frozen storage defrosting cycles or during transfer from the delivery vehicle to the frozen fish store on frozen fish display unit. The temperature of the frozen fish shall at no time exceed -12°C.

Regulation 74

Smoked fish

Amended byS 59/2019 wef 01/02/2019

Smoked fish shall be fish which has been maintained in a wholesome condition and treated with salt and subjected to the action of smoke derived from wood that is free from paint or timber preservative or fish treated with natural smoke solutions, extracts and its identical synthetic equivalent. It may be coloured with annatto.

Regulation 75

Salted fish

Salted fish shall be fish which has been maintained in a wholesome condition and treated with salt. It may be dried and smoked or coloured with annatto.

Regulation 76

Repealed / deleted

[Deleted by S 760/2022 wef 03/10/2022]

Regulation 77

Repealed / deleted

[Deleted by S 760/2022 wef 03/10/2022]

Regulation 78

Edible fats and oils

Amended byS 59/2019 wef 01/02/2019

Subregulation 1

Edible fats and oils shall mean the fats and oils modified or not and commonly recognised as wholesome foodstuffs. Unless otherwise specified, the peroxide value of edible fats and oils shall not be more than 10 milliequivalents of peroxide oxygen per kg of fat or oil. They may contain permitted anti-oxidants and anti-foaming agents.

Subregulation 2

Edible fats and oils shall be free from offensive odour and taste.

Subregulation 2A

Amended byS 59/2019 wef 01/02/2019

Edible fats and oils must not contain copper in excess of —

(a)

0.1 ppm in the case of refined fats and oils;

(b)

0.4 ppm in the case of virgin or cold-pressed fats and oils; and

(c)

0.4 ppm in the case of lard, rendered pork fat, premier jus (oleo stock) and dripping (edible tallow).

Subregulation 3

[Deleted by S 424/2020 wef 01/06/2021]

Repealed / deleted

[Deleted by S 760/2022 wef 03/10/2022]

Regulation 89

Dripping

Dripping (edible tallow) shall be the clean fat rendered from the fat or bones of sheep, ox or buffaloes and shall have —

(a)

a free fatty acid content, calculated as oleic acid, of not more than 2% (w/w);

(b)

not more than 1% (w/w) foreign matter, including salt, unavoidably incorporated in the course of rendering;

(c)

not more than 2% (w/w) water; and

(d)

a peroxide value of not more than 16 milliequivalents peroxide oxygen per kg fat.

Regulation 90

Lard

Lard shall be the clean fat rendered from the meat of swine and shall have —

(a)

a free fatty acid content, calculated as oleic acid, of not more than 2% (w/w);

(b)

not more than 1% (w/w) foreign matter, including salt, unavoidably incorporated in the course of rendering; and

(c)

not more than 1% (w/w) water.

Regulation 91

Margarine

Amended byS 195/2011 wef 15/04/2011S 152/2017 wef 01/04/2017

Subregulation 1

Amended byS 195/2011 wef 15/04/2011

Margarine shall be the food which is an emulsion of edible animal or vegetable fats or oils with water or milk products or both and is capable of being used for the same purposes as butter. Margarine shall contain not more than 16% (w/w) moisture and shall conform to the general standard as laid down in this Part for edible fats and oils. It shall contain no other substance except salt and permitted colouring matter, anti-oxidant, emulsifier, flavouring agent, chemical preservative and sequestrant.

Subregulation 2

Amended byS 152/2017 wef 01/04/2017

Despite regulation 11(4), margarine or table margarine shall be margarine that has added vitamins and shall contain in each 1 kg —

(a)

vitamin A of an amount not less than 8.5 mg of retinol activity; and

(b)

vitamin D of an amount not less than 55 mcg of cholecalciferol.

Subregulation 3

Polyunsaturated margarine is table margarine which has not less than 40% cis-methylene interrupted polyunsaturated fatty acids and not more than 20% saturated fatty acids of the total fat present.

Regulation 91A

Fat spread

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Subregulation 1

Fat spread shall be table spread which is food in the form of a spreadable emulsion, principally of edible animal or vegetable fats or oils with water or milk products or both.

Subregulation 2

Amended byS 195/2011 wef 15/04/2011

Fat spread may contain permitted colouring matter, anti-oxidant, emulsifier, flavouring agent, chemical preservative and sequestrant.

Subregulation 3

Amended byS 195/2011 wef 15/04/2011

Fat spread sold as special purpose food may, subject to compliance with regulation 250A, contain up to 8% (w/w) of added phytosterols or 14% (w/w) phytosterol esters.

Subregulation 4

Fat spread does not include margarine and butter.

Regulation 92

Vanaspati

Subregulation 1

Vanaspati shall be the refined edible vegetable oil whether or not it has been subjected to a process of modification in any form. It shall be prepared from groundnut oil, cotton seed oil or sesame oil or a mixture thereof or other harmless vegetable oil and shall have —

(a)

no colouring matter added to the modified oil;

(b)

not more than 2.5% (w/w) moisture;

(c)

not more than 1.25% (w/w) unsaponifiable matter;

(d)

not more than 0.25% (w/w) free fatty acids (calculated as oleic acid); and

(e)

a slip point of not less than 36°C and not more than 41°C.

Subregulation 2

Vanaspati on melting, shall be clear in appearance and shall be pleasant to taste and smell and shall be free from staleness and rancidity.

Subregulation 3

There shall be printed on the label attached to every package of food described as “Vanaspati” the words in English “Mixture of Vegetable Oils” or “Vegetable Cooking Oil”. Such words shall precede or immediately follow the word “Vanaspati” and shall be printed with letters of not less than 3 mm in height. No pictorial illustration or any statement suggesting or likely to suggest that the product is of animal origin shall appear on the label.

Regulation 93

Milk

Amended byS 49/2016 wef 02/02/2016S 49/2016 wef 02/02/2016S 49/2016 wef 02/02/2016

Subregulation 1

Amended byS 49/2016 wef 02/02/2016

Milk shall be the normal mammary secretion of cows, buffaloes, or goats without either addition thereto or extraction therefrom and shall contain —

(a)

not less than 8.5% (w/w) milk solids other than milk fat;

(b)

not less than 3.25% (w/w) milk fat; and

(c)

no added water, dried or condensed milk or any fluid reconstituted therefrom or any skimmed milk, colouring matter, or any other added substance.

Subregulation 2

Amended byS 49/2016 wef 02/02/2016

A person must not import, sell or advertise raw milk intended for direct human consumption.

Subregulation 3

Amended byS 49/2016 wef 02/02/2016

In this regulation, “raw milk” means milk that has not been —

(a)

heat-treated in accordance with regulation 94(1), 95(1) or 96(1); or

(b)

otherwise treated in a way acceptable to the Director-General that has an equivalent effect on the milk as if it were heat-treated in accordance with regulation 94(1), 95(1) or 96(1).

Regulation 94

Pasteurised milk

Subregulation 1

Pasteurised milk shall be milk which has been effectively heat-treated once only by heating the milk to a temperature of not less than —

(a)

Every package of homogenised milk, except canned sterilised homogenised milk, shall be date-marked in accordance with regulation 10.

Regulation 98

Reconstituted or recombined milk

Subregulation 1

Reconstituted or recombined milk shall be the product prepared from milk substances combined with water or milk or both water and milk. It shall not contain any added substance other than permitted stabilisers.

Subregulation 2

Reconstituted or recombined milk shall contain —

(a)

not less than 3.25% (w/w) milk fat; and

(b)

not less than 8.5% (w/w) milk solids other than milk fat.

Subregulation 3

Reconstituted or recombined milk shall be labelled as “reconstituted milk” or “recombined milk” and the word “reconstituted” or “recombined” shall be in letters at least as large as the letters of the word “milk”. Nothing in this paragraph shall prohibit the additional declaration “full cream” milk.

Subregulation 4

Every package of reconstituted or recombined milk, except canned sterilised reconstituted or recombined milk, shall be date-marked in accordance with regulation 10.

Regulation 99

Evaporated milk

Subregulation 1

Evaporated milk or unsweetened condensed milk shall be milk which has been concentrated by the removal of part of its water or milk which is made up of a mixture of milk substances and water or milk or both.

Subregulation 2

Evaporated milk or unsweetened condensed milk shall contain —

(a)

not less than 28% (w/w) total milk solids including milk fat; and

(b)

not less than 8% (w/w) milk fat.It may contain sodium, potassium and calcium salts of hydrochloric acid, citric acid, carbonic acid, orthophosphoric acid and phosphoric acid, vitamins and permitted stabilisers and shall not contain any other added substances.

Regulation 100

Sweetened condensed milk

Amended byS 195/2011 wef 15/04/2011

Sweetened condensed milk shall be milk which has been concentrated by the removal of part of its water, or milk which is made up of a mixture of milk substances and water or milk or both, and to which sugar has been added, and shall contain —

(a)

not less than 28% (w/w) total milk solids including milk fat;

Flavoured milk

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Subregulation 1

Amended byS 195/2011 wef 15/04/2011

Flavoured milk shall be a liquid milk drink made from milk, milk powder, skimmed milk or skimmed milk powder, with flavouring substances.

Subregulation 1A

Amended byS 195/2011 wef 15/04/2011

Flavoured milk may contain salt, sweeteners including permitted sweetening agents, permitted colouring matters and stabilisers and shall contain not less than 2% (w/w) milk fat.

Subregulation 2

Flavoured milk shall be labelled with the words “Flavoured Milk” which shall be immediately preceded or followed by the name of the flavour. The word “Flavoured” and the name of the flavour shall be in letters at least as large and of the same colour as the letters of the word “milk”.

Subregulation 3

Every package of flavoured milk, except canned sterilised flavoured milk, shall be date-marked in accordance with regulation 10.

Regulation 106

Lactobacillus milk drink or cultured milk drink

Amended byS 608/2023 wef 04/03/2024

Subregulation 1

Amended byS 608/2023 wef 04/03/2024

Lactobacillus milk drink or cultured milk drink shall be a fermented product made by inoculating pasteurised milk from which a portion of fat may have been removed and water may have been added with cultures of lactic acid producing bacteria. It may contain permitted colouring matters and flavouring agents.

Subregulation 2

Lactobacillus milk drink or cultured milk drink shall contain not less than 3% (w/w) non-fat milk solids.

Subregulation 3

Lactobacillus milk drink or cultured milk drink which is labelled as “Lactobacillus milk” or “cultured milk” shall comply with the standards laid down for milk in respect of milk solid and milk fat content.

Subregulation 4

Every package of lactobacillus milk drink or cultured milk drink shall be date-marked in accordance with regulation 10.

Regulation 107

Malted milk powder

Malted milk powder shall be the product made by combining milk with the liquid separated from a mash of ground barley malt and meal, with or without the addition of salt, sodium bicarbonate or potassium bicarbonate, in such a manner as to secure the free enzyme action of the malt extract, and by removing water, and shall contain —

(a)

not less than 7.5% (w/w) milk fat; and

(b)

not more than 3.5% (w/w) moisture.It may contain permitted flavouring agents.

Regulation 108

Repealed / deleted

[Deleted by S 760/2022 wef 03/10/2022]

Regulation 109

Labelling of milk

Subregulation 1

The labelling required under regulations 101 (2), 102(2), 103(3) and 104(2) shall be printed in dark block type upon a light coloured background or in light block type upon a dark background.

Subregulation 2

The type to be used for the labelling required under paragraph (1) stating the equivalent quantities of various types of milk shall not be less than 3 mm in height (or if the gross weight of the tin or receptacle does not exceed 330 g, 1.5 mm in height).

Subregulation 3

The type to be used for the labelling required under paragraph (1), other than that stating the equivalent quantities of various types of milk, shall not be less than 6 mm in height (or if the gross weight of the tin or other receptacle does not exceed 330 g, 3 mm in height).

Subregulation 4

The label shall be securely attached to the tin or other receptacle so as to be clearly visible.

Subregulation 5

Amended byS 704/2020 wef 31/08/2020

Subregulation 1

Butter is a fatty product that is derived exclusively from milk, products obtained from milk, or both, and is principally in the form of an emulsion of the type water‑in‑oil.

Subregulation 2

Butter must contain —

(a)

not less than 80% (w/w) milk fat; (b)not more than 16% (w/w) water; and (c)not more than 2% non-fat milk solids.

Subregulation 3

Amended byS 704/2020 wef 31/08/2020

Butter may not contain any added substance except —

(a)

harmless vegetable colouring matter; (b)salt;

(c)

starter cultures of harmless lactic acid producing bacteria, flavour producing bacteria, or both; (d)water; or (e)any substance expressly permitted in butter under these Regulations.

Regulation 117

Cheese

Amended byS 195/2011 wef 15/04/2011

Subregulation 1

Amended byS 195/2011 wef 15/04/2011

Cheese shall be the solid or semi-solid product obtained by coagulating the casein of milk, skimmed milk, cream or any mixture of these with rennet, pepsin or acid. It may contain ripening ferments, harmless acid-producing bacterial cultures, special mould cultures, seasoning, lysozyme or permitted flavouring agent, anti-caking agent, colouring matter or chemical preservative. It shall not contain any fat other than milk fat.

Subregulation 2

Natamycin may be applied to the rind of a cheese by dipping or by spraying such that the proportion of natamycin in a sample taken from the surface to a depth of less than 5 mm, is not greater than 1 mg/sq dm.

Subregulation 3

Natamycin should not be detected at a depth of 5 mm or more and should not be used together with sorbic acid.

Regulation 118

Cheddar cheese

Cheddar cheese shall contain not less than 48% (w/w) milk fat in water-free substance and not more than 39% (w/w) water.

Regulation 119

Unnamed cheese

Cheese sold without any name or classification shall contain not less than 48% (w/w) milk fat in water-free substance and not more than 39% (w/w) water.

Regulation 120

Cream cheese

Cream cheese shall be cheese made from cream or from milk to which cream has been added, and shall contain —

(a)

not more than 55% (w/w) moisture; and

(b)

not less than 65% (w/w) milk fat on the dry basis.

Regulation 121

Processed or emulsified cheese

Processed or emulsified cheese shall be cheese which has been comminuted, emulsified and pasteurised. It shall contain —

(a)

not more than 45% (w/w) moisture;

(b)

not less than 45% (w/w) milk fat on the dry basis; and

(c)

not more than 3% (w/w) added anhydrous emulsifying salts.

Regulation 122

Cheese spread or cheese paste

Cheese spread or cheese paste shall be a pasteurised spreadable cheese, and shall conform to the standards prescribed for processed or emulsified cheese, except that the moisture content shall not be more than 60% (w/w).

Regulation 123

Yoghurt

Amended byS 608/2023 wef 04/03/2024

Subregulation 1

Amended byS 608/2023 wef 04/03/2024

Yoghurt shall be a fermented product made by inoculating pasteurised milk from which a portion of the fat may have been removed before pasteurisation or to which dried milk or dried non-fat milk solids have been added before pasteurisation, with cultures of Lactobacillus bulgaricus and one or more of the following bacteria, namely, Streptococcus thermophilus, Lactobacillus acidophilus and Bacterium yoghurtii.

Subregulation 2

Lactobacillus bulgaricus and one or more of such other bacteria referred to in paragraph (1) shall predominate substantially in the product.

Subregulation 3

Yoghurt may contain sugar and permitted colouring matter and flavouring agent. Yoghurt includes low-fat yoghurt, fat-reduced yoghurt, non-fat yoghurt and skimmed milk yoghurt.

Subregulation 4

Yoghurt shall contain not less than 8.5% (w/w) milk solids other than milk fat.

Subregulation 5

Yoghurt other than low-fat yoghurt, fat-reduced yoghurt, skimmed milk yoghurt and non-fat yoghurt shall contain not less than 3.25% (w/w) milk fat.

Subregulation 6

Low-fat yoghurt or fat-reduced yoghurt shall contain not more than 2% (w/w) milk fat.

Subregulation 7

Non-fat yoghurt or skimmed milk yoghurt shall contain not more than 0.5% (w/w) milk fat.

Subregulation 8

Every package of yoghurt shall be date-marked in accordance with regulation 10.

Regulation 124

Fruit yoghurt

Subregulation 1

Fruit yoghurt shall be yoghurt blended together with fruit, fruit pulp, sliced fruit or fruit juice, with or without sugar, permitted preservatives or permitted colouring matter.

Subregulation 2

Fruit yoghurt shall contain not less than 8.5% (w/w) milk solids other than fat and not less than 1% (w/w) milk fat and not less than 5% (w/w) fruit or fruit juice.

Subregulation 3

Every package of fruit yoghurt shall be date-marked in accordance with regulation 10.

Regulation 125

Ghee or ghi

Amended byS 195/2011 wef 15/04/2011

Subregulation 1

Ghee or ghi shall be the pure clarified fat obtained by the removal of water and non-fat solids from butter or cream. It shall conform with the following standards:

(a)

not more than 0.3% (w/w) moisture;

(b)

not more than 3% (w/w) free fatty acid calculated as oleic acid;

(c)

a Reichert value of not less than 23.5%;

(d)

a Polenske value between 1.5-4; and

(e)

a butyro number between 42-45 (at 40°C).

Subregulation 2

Amended byS 195/2011 wef 15/04/2011

Ghee shall not contain any added substances other than the following:

(a)

citric acid; or

(b)

permitted anti-oxidants of a description and in the proportions specified in the Third Schedule.

Subregulation 3

The word “ghee” or “ghi” either by itself or in combination with other words shall not be used on any label as a description of any article other than ghee or ghi as defined in paragraph (1).

Regulation 126

Ice-cream

Ice-cream shall be the frozen preparation of milk or cream or milk products in which part or the whole of milk fat may have been replaced by other edible fat or oil with or without the addition of sugar. It shall contain not less than 5% (w/w) fat and not less than 7.5% (w/w) non-fat milk solids.

Regulation 127

Dairy ice-cream

Dairy ice-cream or full cream-ice or dairy cream-ice shall be the frozen preparation of milk or cream or milk products with or without the addition of sugar. It shall contain not less than 10% (w/w) milk fat and not less than 7.5% (w/w) non-fat milk solids.

Regulation 128

Milk-ice

Milk-ice shall be the frozen food containing not less than 2.5% (w/w) milk fat and not less than 7% (w/w) non-fat milk solids.

Regulation 129

Frozen confections

Subregulation 1

Frozen confections shall be the frozen preparation of water and one or more wholesome foods including non-fat milk solids, fruit pulp, fruit juice, nuts or beans, with or without the addition of sugar, permitted flavouring agents, permitted colouring matters and permitted stabilisers.

Subregulation 2

Frozen confections include water ices, iced sherbet and ice lollies.

Regulation 130

Sauce

Sauce other than those otherwise specified shall be a liquid or semi-liquid savoury product prepared from foodstuffs with or without spices.

Regulation 131

Soya bean sauce

Subregulation 1

Soya bean sauce shall be a clear, salty, brown liquid made from sound soya beans with or without other wholesome foodstuffs, by either enzymic reaction or acid hydrolysis or by both methods.

Subregulation 2

Soya bean sauce must be palatable and free from any offensive odour or any mould, except harmless strains of Aspergillus belonging to the flavus-oryzae group.

Subregulation 3

Soya bean sauce may contain sugar, caramel and permitted chemical preservative. The total nitrogen content shall not be less than 0.6% (w/v).

Regulation 132

Oyster sauce

Oyster sauce shall be the product made from oyster extract, salt, edible starch, with or without the addition of vinegar, citric acid, tartaric acid, monosodium glutamate, permitted preservatives and colouring matters. It shall contain not less than 2.5% (w/w) protein (total nitrogen x 6.25).

Regulation 133

Tomato sauce

Tomato sauce, ketchup, catsup and relish shall conform with the following standards:

(a)

it shall contain not less than 4% (w/w) tomato solids derived from clean and wholesome tomatoes;

(b)

it shall be strained, with or without heating, so as to exclude seeds or other coarse or hard substances;

(c)

it shall contain no fruit or vegetable other than tomato except onion, garlic, spices and condiments added for flavouring purposes; and

(d)

it may contain salt, sugar and vinegar and shall not contain any added colouring matter.

Regulation 134

Salad dressing

Amended byS 493/2013 wef 01/08/2013

Subregulation 1

Amended byS 493/2013 wef 01/08/2013

Salad dressing shall be a mixture of either vegetable or milk fat with vinegar or citrus fruit juice or both with or without other foodstuffs, permitted chemical preservatives, colouring matters, flavouring agents, emulsifiers and sequestrants.

Subregulation 2

Salad dressing described as mayonnaise shall be a product that contains not less than 30% (w/w) of vegetable oil, and in which the sole emulsifier is egg yolk or whole egg.

Regulation 141

Pickles

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

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;

(c)

permitted chemical preservatives and colouring matter; and

(d)

aluminium potassium sulphate as a firming agent in an amount not exceeding 200 ppm.

Regulation 142

Chutney

Chutney shall be a preparation made from sound fruits or vegetables, or both, with spices, salt, onion, garlic, sugar, vinegar, or acetic acid, and shall contain not less than 50% (w/w) total soluble solids.

Regulation 143

Sugar

Sugar shall be the food chemically known as sucrose, and if sold as granulated, loaf cut, cube, milled or powdered shall contain not less than 99.5% (w/w) sucrose.

Regulation 144

Refined soft brown sugar

Refined soft brown sugar shall contain not less than 96% (w/w) total sugar (sucrose and reducing sugar) in which the reducing sugar shall not be more than 4% (w/w). It shall have passed through a refining process.

Regulation 145

Icing sugar or icing mixture

Icing sugar or icing mixture shall be powdered sugar, with or without added permitted colouring matter, and shall contain not more than 5% (w/w) starch.

Regulation 146

Molasses

Molasses shall be —

(a)

the mother liquor obtained by evaporating juice of sugar-cane until a large proportion of sugar has been separated by crystallisation; or

(b)

the syrupy food obtained by evaporation and partial inversion of the juice of sugar-cane which juice may or may not be clarified with or without the addition of sulphurous acid, and shall contain not more than 25% (w/w) moisture and 12% (w/w) sulphated ash.

Regulation 147

Table molasses

Table molasses shall be molasses which contain less than 3% (w/w) sulphated ash.

Regulation 148

Dextrose anhydrous

Dextrose anhydrous shall be purified and crystallised D-glucose without water of crystallisation. It shall contain not less than 99.5% (w/w) D-glucose on a dry basis and the total solids content shall not be less than 98% (w/w).

Regulation 149

Dextrose monohydrate

Dextrose monohydrate shall be purified and crystallised D-glucose containing one molecule of water of crystallisation. It shall contain not less than 99.5% (w/w) D-glucose on a dry basis and the total solids content shall not be less than 90% on a dry basis.

Regulation 150

Glucose syrup

Glucose syrup shall be the thick, syrupy, nearly colourless food made by incomplete hydrolysis of starch or of a starch containing substance, and shall not contain —

(a)

more than 25% (w/w) moisture;

(b)

more than 1% (w/w) ash; and

(c)

less than 35% (w/w) reducing sugars, calculated as dextrose on a moisture-free basis,and may contain sulphur dioxide as provided under regulation 19.

Regulation 151

Honey

Amended byS 195/2011 wef 15/04/2011

Honey shall be derived entirely from the nectar of flowers and other sweet exudation of plants by the work of bees, and shall contain not more than —

(a)

20% (w/w) moisture;

(b)

“Tea” shall be the leaves and leaf-buds of any of the varieties of Camellia sinesis, prepared by the usual trade processes.

Subregulation 2

Tea shall yield not more than 7% (w/w) or less than 4% (w/w) ash, of which at least one-half shall be soluble in water. It shall yield at least 30% (w/w) of water soluble extract. It shall not contain spurious, exhausted, decayed, mouldy leaves or stalks, or any matter for facing, colouring or for any other purpose.

Regulation 154

Tea dust, tea siftings and tea fannings

Tea dust, tea siftings and tea fannings shall be respectively the dust, siftings and fannings of tea that conform to the standard prescribed for tea except that they shall yield not more than 5% (w/w) ash insoluble in hydrochloric acid.

Regulation 155

Instant tea

Subregulation 1

Instant tea shall be prepared from wholesome leaves of any of the varieties of Camellia sinesis and shall be in the form of free-flowing powder.

Subregulation 2

Instant tea shall contain —

(a)

not more than 15% (w/w) total ash;

(b)

not more than 6% (w/w) moisture;

(c)

not less than 4% (w/w) caffeine;

(d)

not less than 7% (w/w) tannin; and

(e)

no added colouring matter.

Subregulation 3

Instant tea shall dissolve in boiling water in 30 seconds with moderate stirring and the infusion shall have the colour, taste and flavour of freshly brewed tea.

Regulation 156

Brewed tea

Brewed tea is a beverage prepared from tea, tea dust, tea siftings, tea fannings or instant tea, with or without the addition of sugar or milk and shall contain no added colouring matter.

Regulation 157

Subregulation 2

Decaffeinated instant coffee or decaffeinated soluble coffee shall be instant coffee or soluble coffee that contains not more than 0.3% (w/w) anhydrous caffeine based on the moisture-free basis.

Regulation 163

Cocoa beans

Cocoa beans (cacao beans) shall be the seeds of Theobroma cacao L. or other closely related species.

Regulation 164

Cocoa nibs

Cocoa nibs (cacao nibs, cracked cocoa) shall be prepared by heating and cracking cleaned, dried or cured cacao beans and removing the shell therefrom.

Regulation 165

Cocoa paste, cocoa mass or cocoa slab

Cocoa paste, cocoa mass or cocoa slab shall be the solid or semi-solid mass produced by grinding cocoa nibs. It shall not contain any foreign fat or oil.

Regulation 166

Cocoa, cocoa powder or powdered cocoa

Cocoa, cocoa powder or powdered cocoa shall be the powdered cocoa paste, deprived or not of a portion of its fat. It shall not contain any foreign fat or oil.

Regulation 167

Cocoa essence or soluble cocoa

Subregulation 1

Cocoa essence or soluble cocoa shall be the product obtained by treating cocoa paste deprived or not of a portion of its fat with alkali or alkaline salt.

Subregulation 2

Cocoa essence or soluble cocoa shall not contain more than 3% (w/w) added alkali or alkaline salt, estimated as potassium carbonate, and shall not contain any foreign fat or oil.

Regulation 168

Chocolate

Amended byS 195/2011 wef 15/04/2011

Subregulation 1

Amended byS 195/2011 wef 15/04/2011

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)

Fruit juice which is made by the dilution of concentrated fruit juice shall be so indicated on the label in letters not less than 3 mm in height.

Regulation 172

Concentrated fruit juice

Concentrated fruit juice shall be fruit juice which has been reduced by the removal of water to a volume not exceeding 50% of its original volume with or without the addition of ascorbic acid and permitted colouring matter.

Regulation 173

Nectar

Subregulation 1

Nectar shall be the unfermented pulpy fruit product, intended for direct consumption, obtained by blending the total edible part of a sound and ripe fruit whether concentrated or not, with one or more of the following, namely, water, sugar, dextrose, invert sugar, liquid glucose, permitted colouring matter, citric acid, malic acid and tartaric acid.

Subregulation 2

Nectar may contain ascorbic acid either as an anti-oxidant or as a vitamin, and shall contain no substance other than those mentioned in this regulation.

Subregulation 3

The percentage by weight of fruit ingredient in the form of puree, pulp, juice or concentrate in nectar shall be not less than —

(a)

50% in the case of citrus fruit nectar;

(b)

40% in the case of peach and pear nectars;

(c)

35% in the case of apricot nectar;

(d)

25% in other nectars.

Regulation 174

Fruit juice cordials, squashes or syrups

Fruit juice cordials, squashes or syrups shall be composed of the juices of sound fruits, water and sugar, with or without the addition of ascorbic acid, malic acid, citric acid, tartaric acid, permitted emulsifier or stabiliser, flavouring agent, colouring matter or chemical preservative. They shall contain not less than 15% fruit juice and not less than 25% sugar. They may contain glycerine up to and not exceeding a proportion of 10%. They shall contain no other added substance.

Regulation 175

Fruit drinks or fruit crushes

Fruit drink or fruit crush shall be the drink for consumption without dilution and shall contain fruit juice.

Regulation 176

Jams

Subregulation 1

Jam, conserve or preserve shall be the product made by processing fresh, canned or dried fruit or fruit pulp, by boiling to a suitable consistency with water, sugar, dextrose, invert sugar or liquid glucose either singly or in combination, with or without citric, malic or tartaric acid, permitted chemical preservative or colouring matter, pectin in the form of fruit juice or pulp or powder, the sodium, potassium or calcium salts of citric, malic and tartaric acids, together with sodium hydroxide and sodium bicarbonate.

Subregulation 2

Jam, conserve or preserve shall contain not less than 35% (w/w) of the fruits from which it is purported to be made.

Regulation 177

Fruit jelly

Fruit jelly shall be jam made from pulped fruit that has been strained.

Regulation 178

Marmalade

Marmalade shall be the product made from any combination of peel, pulp and juice of the named citrus fruit by boiling to a suitable consistency with water, sugar, dextrose, invert sugar or liquid glucose either singly or in combination, with or without citric, malic or tartaric acid, lemon or lime juice, pectin in the form of fruit juice or pulp or powder, permitted chemical preservatives or colouring matters, the sodium, potassium or calcium salts of citric, malic and tartaric acids, together with sodium hydroxide and sodium bicarbonate.

Regulation 179

Kaya or egg jam

Kaya or egg jam shall be the product made from egg, sugar, coconut milk (extract of coconut), flavouring, with or without the addition of permitted emulsifier and colouring matter. It shall contain not less than 3% (w/w) protein (total nitrogen x 6.25) on a dry basis and shall contain not more than 38% (w/w) moisture. It shall contain no added Class II preservatives.

Regulation 180

Flavoured cordials or syrups

Subregulation 1

Flavoured cordial or syrup shall be composed of water and sugar, with or without the addition of fruit juice, ascorbic acid, permitted emulsifiers and stabilisers, colouring matters, flavouring agents and chemical preservatives. They shall contain not less than 25% (w/v) sugar. They may contain glycerine up to and not exceeding a proportion of 10% (w/v). They shall contain no other added substance.

Subregulation 2

Any flavoured cordial or syrup shall be labelled in one of the following manners:

(a)

(Name of fruit, vegetable or flower) flavoured syrup;

(b)

(Name of fruit, vegetable or flower) flavoured cordial; or

(c)

Imitation (Name of fruit, vegetable or flower) cordial.

Regulation 181

Soya bean milk

Amended byS 195/2011 wef 15/04/2011

Subregulation 1

Soya bean milk shall be a liquid food made by extraction from sound soya beans.

Subregulation 2

Amended byS 195/2011 wef 15/04/2011

Soya bean milk may contain sugar and harmless botanical substances and shall contain no other substance except sodium carbonate (as acidity regulator) and permitted stabilisers, emulsifiers and chemical preservatives.

Subregulation 3

The protein content of soya bean milk (total nitrogen x 6.25) shall not be less than 2% (w/v).

Regulation 182

Flavoured soya bean milk

Flavoured soya bean milk shall be soya bean milk with added permitted flavouring agents and shall comply with the standards laid down for soya bean milk in respect of protein. It may contain permitted colouring matter.

Regulation 183

Soft drinks

Subregulation 1

Soft drink shall be any substance in liquid or solid form intended for sale as drink for human consumption, either without or after dilution, and includes —

(a)

fruit juice cordial, squash or syrup;

(b)

flavoured cordial, squash or syrup;

(c)

any flavoured drink ready for consumption without dilution;

(d)

soda water, Indian or quinine tonic water, and any carbonated water whether flavoured or unflavoured;

(e)

ginger beer and any beverage made from any harmless herbal or botanical substance;

(f)

soya bean milk and soya bean milk drink; and

(g)

fruit drink or fruit crush.

Subregulation 2

Soft drink does not include —

(a)

water (except as aforesaid);

(b)

water from natural springs, whether in its natural state or with added mineral substances;

(c)

tea, coffee, cocoa or chocolate, or any preparation of tea, coffee, cocoa or chocolate;

(d)

any egg product;

(e)

any cereal product, except flavoured barley water and cereal products containing alcohol, which are not intoxicating liquor as defined in these Regulations;

(f)

meat, yeast or vegetable extracts, soup or soup mixtures, or any similar product;

(g)

tomato juice, vegetable juice, or any preparation of any such juice or juices;

(h)

intoxicating liquor as defined in these Regulations;

(i)

any other unsweetened drink except soda water; and

(j)

any drink which is capable of being used as a medicine.

Regulation 183A

Natural mineral water

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Subregulation 1

Natural mineral water shall be underground water obtained directly from underground water bearing strata and characterised by its content of certain mineral salts and their relative proportions, and the presence of trace elements or of other constituents.

Subregulation 2

No water shall be advertised, labelled or sold as natural mineral water for the purposes of these Regulations unless documentary evidence to the satisfaction of the Director-General is furnished from the place of origin that the natural mineral water is genuine.

Subregulation 3

Natural mineral water shall not be subjected to any treatment other than —

(a)

the filtration or decanting, preceded, if necessary, by oxygenation, to remove the unstable constituents, so long as such treatment does not alter the composition of the natural mineral water in respect of its stable constituents;

(b)

the total or partial elimination of carbon dioxide by exclusively physical methods; and

(c)

the addition of carbon dioxide, so long as the package containing the natural mineral water is labelled with the appropriate description.

Subregulation 4

Amended byS 195/2011 wef 15/04/2011

Notwithstanding anything to the contrary in these Regulations —

(a)

natural mineral water shall contain not more than —

(i)

0.005 ppm of antimony;

(ii)

0.01 ppm of arsenic, calculated as As;

(iii)

0.7 ppm of barium;

(iv)

5 ppm of borate, calculated as B;

(v)

0.003 ppm of cadmium;

(vi)

0.05 ppm of chromium, calculated as Cr;

(vii)

1 ppm of copper;

(viii)

0.07 ppm of cyanide;

(ix)

0.01 ppm of lead;

(x)

0.4 ppm of manganese;

(xi)

0.001 ppm of mercury;

(xii)

0.02 ppm of nickel;

(xiii)

50 ppm of nitrate calculated as nitrate;

(xiv)

0.1 ppm of nitrite calculated as nitrite;

(xv)

0.01 ppm of selenium;

(xvi)

3 ppm organic matter calculated as O2; and

(xvii)

0.05 ppm of sulphide calculated as H2S,and shall contain no detectable amounts of mineral oil, phenolic compounds, surface active agents, pesticides, polynuclear aromatic hydrocarbons and polychlorinated biphenyls; and

(b)

natural mineral water shall be —

(i)

free from parasites and pathogenic micro-organisms;

(ii)

free from sporulate sulphite-reducing anaerobes in any 50 ml sample examined; and

(iii)

free from Escherichia coli, other coliforms, faecal streptococci and Pseudomonas aeruginosa in any 250 ml sample examined.

Subregulation 5

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Prepacked natural mineral water shall bear a label showing —

(a)

the name and location of the source of water; and

(b)

the analytical composition giving characteristics to the product.

Subregulation 6

Where the natural mineral water contains more than 600 ppm of sulphate other than calcium sulphate, the package containing the natural mineral water shall bear a statement indicating that the natural mineral water may be laxative.

Subregulation 6A

Amended byS 195/2011 wef 15/04/2011

Where the natural mineral water contains more than 1 ppm of fluoride, the following words shall be printed on the label as part of, or in close proximity to, the name of the product or in an otherwise prominent position:“contains fluoride”.

Subregulation 6B

Amended byS 195/2011 wef 15/04/2011

Where the natural mineral water contains more than 1.5 ppm of fluoride, the following words shall be printed on the label in addition to the words referred to in paragraph (6A):“The product is not suitable for infants and children under the age of seven years”.

Subregulation 7

For the purposes of this regulation, natural mineral water includes spring water.

Regulation 184

Labelling of non-alcoholic drinks

Subregulation 1

The term “non-alcoholic” shall be reserved only for those products which contain not more than 0.5% (v/v) alcohol at 20°C.

Subregulation 2

Any drink for human consumption without dilution which incorporates the name of a fruit, vegetable or flower in its name but does not use the juice of that fruit, vegetable or flower shall be labelled in the following manner:

(a)

(Name of fruit, vegetable or flower) — ade;

(b)

(Name of fruit, vegetable or flower) flavoured drink; and

(c)

Imitation (name of fruit, vegetable or flower) drink.

Regulation 184A

Nutri-Grade beverages

Amended byS 993/2021 wef 30/12/2022

Subregulation 1

In these Regulations, “Nutri-Grade beverage” means any beverage (including any powder or concentrate meant to be reconstituted or diluted with fluids before consumption as a beverage) other than the following: (a)a beverage that contains more than 0.5% (v/v) alcohol at 20ºC; (b)[Deleted by S 451/2023 wef 30/12/2023](c)[Deleted by S 451/2023 wef 30/12/2023](d)a beverage mentioned in paragraph (2).

Subregulation 2

A Nutri-Grade beverage does not include any special purpose food —

(a)

for a special medical purpose and that is labelled as being for use under medical supervision;

(b)

supplied solely to hospitals, hospices and other residential care facilities like nursing homes for the purpose of providing services to patients in those facilities; (c)that is infant formula;

(d)

that is follow-up formula, that is, food intended for use as a liquid part of the weaning for an infant 6 months or older or young children;

(e)

that is formula food for use in a weight control diet, that is, formula food presented as a replacement for a person’s total daily diet; (f)that is diabetic food; or

(g)

for a person who requires a specific intake of sugar (including but not limited to sucrose) or saturated fat in the person’s diet as a result of a disease, disorder or other condition.

Subregulation 3

Amended byS 993/2021 wef 30/12/2022

In this regulation, “special medical purpose”, in relation to special purpose food, means special purpose food specially processed or formulated and presented for use under medical supervision for the dietary management of a patient —

(a)

who has —

(i)

limited or impaired capacity to take, digest, absorb or metabolise ordinary food or certain nutrients contained in ordinary food; or (ii)any other special medically-determined nutrient requirement; and (b)whose dietary management cannot be achieved only by modifying that patient’s normal diet or by other special purpose food or both.

Regulation 184B

Nutri-Grade grading system

Amended byS 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 993/2021 wef 30/12/2022

Subregulation 1

Amended byS 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023

The following persons must ensure that the following Nutri-Grade beverages are graded “A”, “B”, “C” or “D” according to the grading system specified in the Sixteenth Schedule: (a)a Nutri-Grade beverage that is not freshly prepared and is intended for sale in a specified setting —

(i)

if the Nutri-Grade beverage is manufactured in Singapore — its manufacturer;

(ii)

if the Nutri-Grade beverage is imported — its local importer; and

(iii)

in any other case — its distributor;

(b)

a Nutri-Grade beverage that is freshly prepared and is intended for sale in a specified setting —

(i)

if the Nutri-Grade beverage is prepared by hand at any place or premises — its seller; and

(ii)

if the Nutri-Grade beverage is sold from an automated beverage dispenser for customisable beverages — the person who calibrates the automated beverage dispenser to be able to dispense beverages according to inputs given by a prospective consumer of the beverage.(c)[Deleted by S 451/2023 wef 30/12/2023]

Subregulation 2

Amended byS 993/2021 wef 30/12/2022

In these Regulations, a reference to the grade of a Nutri-Grade beverage refers to its grade according to that grading system.

Regulation 184C

Nutrition information of Nutri-Grade beverages

Amended byS 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 993/2021 wef 30/12/2022

Subregulation 1

Amended byS 451/2023 wef 30/12/2023

A person required by regulation 184B(1) to ensure a prepacked Nutri-Grade beverage that is not freshly prepared and is intended for sale in a specified setting, is graded must ensure the package of the Nutri-Grade beverage is labelled with a nutrition information panel that —

(a)

is in the form specified in the Twelfth Schedule or in any other similar form that may be acceptable to the Director-General;

(b)

specifies the energy value, the amounts of protein, carbohydrate and fat in the Nutri-Grade beverage; (c)unless the Nutri-Grade beverage contains no carbohydrates, specifies the amount of total sugar according to either or both of the following proportions: (i)in grams per 100 ml of the Nutri-Grade beverage; (ii)if the number of servings per package and serving size are stated, in grams per serving of the Nutri‑Grade beverage; (d)unless the Nutri-Grade beverage contains no fat, specifies the amount of saturated fat according to either or both of the proportions mentioned in sub‑paragraph (c)(i) and (ii); and

(e)

where the nutrition information panel specifies the amount of lactose or galactose, specifies the amount according to either or both of the proportions mentioned in sub‑paragraph (c)(i) and (ii).

Subregulation 2

Where the prepacked Nutri-Grade beverage mentioned in paragraph (1) is a powder or concentrate meant to be reconstituted or diluted with fluids before consumption as a beverage, the person must (in addition to complying with that paragraph) ensure —

(a)

the nutrition information panel —

(i)

specifies the information that is required under that paragraph on the basis that the Nutri-Grade beverage is prepared according to the manufacturer’s instructions on how to prepare the Nutri-Grade beverage; and (ii)if that information is expressed as grams per 100 ml of the Nutri-Grade beverage, states that the information is on the basis that the Nutri-Grade beverage is prepared according to those instructions; and

(b)

the package of the Nutri-Grade beverage is labelled with those instructions.

Subregulation 3

For the purpose of paragraph (1), where more than one unit of prepacked Nutri-Grade beverage is packaged for sale as a single item, the requirement to ensure the package is labelled under that paragraph may be satisfied by —

(a)

Amended byS 451/2023 wef 30/12/2023

The requirement in paragraph (4B) may be satisfied in relation to a topping by a sugar declaration for the topping when the topping is added to any freshly prepared Nutri-Grade beverage sold in the specified setting, even if the person allows the topping to be added to more than one type of such beverage.

Subregulation 5

Amended byS 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023

The information mentioned in paragraphs (4) and (4B) must be —

(a)

if the Nutri-Grade beverage is sold from an automated beverage dispenser, clearly displayed on, or near to, the automated beverage dispenser;

(b)

on a website or other electronic record that is viewable by the person; or

(c)

on a physical document that is shown or given to the person on the person’s request.

Subregulation 6

Amended byS 451/2023 wef 30/12/2023S 993/2021 wef 30/12/2022

This regulation does not apply in respect of —

(a)

any prepacked Nutri-Grade beverage that is not freshly prepared, has a total surface area of less than 100 square centimetres and bears a label that includes a statement of the quantity of total sugar and saturated fat; or (b)any of the following Nutri-Grade beverages, if the Nutri‑Grade beverage does not contain any calories, protein, fat, saturated fat, carbohydrate and sugar: (i)coffee or a preparation of coffee; (ii)drinking water; (iii)a herbal infusion; (iv)tea or a preparation of tea.

Regulation 184D

Nutri-Grade mark

Amended byS 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 993/2021 wef 30/12/2022S 451/2023 wef 30/12/2023

Subregulation 1

Amended byS 451/2023 wef 30/12/2023

In these Regulations, “Nutri-Grade mark” means a mark indicating the following information for a Nutri-Grade beverage:

(a)

its grade; (b)its percentage of sugar content per 100 ml, determined according to paragraph 6 of the Sixteenth Schedule and rounded to the nearest whole number.

Subregulation 2

[Deleted by S 451/2023 wef 30/12/2023]

Subregulation 3

Amended byS 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023

A person required by regulation 184B(1) to ensure a prepacked Nutri-Grade beverage that is not freshly prepared and is intended for sale in a specified setting is graded —

(a)

may label, or cause to be labelled, the package of a Nutri-Grade beverage with a Nutri-Grade mark if the Nutri-Grade beverage’s grade is “A” or “B”; (b)must ensure the package of a Nutri-Grade beverage is labelled with a Nutri-Grade mark if the Nutri-Grade beverage’s grade is “C” or “D”; and

(c)

if the package is labelled in accordance with sub‑paragraph (a) or (b), must ensure the Nutri-Grade mark is labelled on the front-of-pack (called in this regulation the FOP) of the package, that is, the face of the package —

(i)

where the Nutri-Grade beverage’s name and brand (if there is a brand) appear; and

(b)

if more than one beverage is available from the automated beverage dispenser, the label must be next to or in direct relation to the image or text listing of the Nutri-Grade beverage.

Subregulation 5

Amended byS 993/2021 wef 30/12/2022S 451/2023 wef 30/12/2023

A Nutri-Grade mark, and any sugar declaration under paragraph (4B)(b), must comply with the specifications in the document known as “Specifications of the Nutri Grade mark and Sugar Declaration” published by the Health Promotion Board, as in force from time to time.

Regulation 184E

Repealed / deleted

[Deleted by S 451/2023 wef 30/12/2023]

Regulation 184F

Prohibition on advertisements relating to Nutri-Grade beverages graded “D”

Amended byS 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023

Subregulation 1

A person must not publish, cause to be published, or take part in the publication of, any advertisement used or apparently used to promote, directly or indirectly, the sale of a Nutri-Grade beverage graded “D”.

Subregulation 2

Amended byS 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023S 451/2023 wef 30/12/2023

Paragraph (1) does not apply to any advertisement —

(a)

that does not contain a recommendation relating to the consumption of the Nutri-Grade beverage and is published by means of a catalogue, price list or other document for the purpose of supplying the Nutri-Grade beverage by wholesale;

(b)

that provides information about the Nutri-Grade beverage’s name or price or both but does not otherwise promote its sale and is published —

(i)

on the corporate website of —

(A)

a manufacturer, an importer or a distributor of a Nutri-Grade beverage that is not freshly prepared; or

(B)

a seller of a freshly prepared Nutri-Grade beverage;

(ii)

as part of a product launch that is not accessible to any member of the general public other than an invited guest; or

(iii)

in the form of a press or media release; (c)that complies with all of the following requirements:

(i)

the advertisement is published at a variety shop or an online variety shop;

(ii)

the advertisement is for a prepacked Nutri-Grade beverage that is not freshly prepared;

(iii)

Wine shall be the product solely of the alcoholic fermentation of the juice or must of grapes with or without the addition of pure grape spirit fortification.

Subregulation 2

Dry wine means wine produced by complete fermentation of the sugar contained in the juice or must of the grapes from which it is made.

Subregulation 3

Sweet wine means wine containing sugar derived only from the juice or must of the grapes from which it is made.

Subregulation 4

In these Regulations, the common name for wine shall also mean any words indicating the specific type of grapes from which the wine is made or the locality from which the grapes used originated or the locality in which the wine was made.

Regulation 188

Malt wine

Malt wine, or any wine which purports to contain any malt extract, shall be wine conforming to the general standard for wine, to which has been added malt extract, so that the resultant wine contains not less than 5% (w/v) malt extract.

Regulation 189

Quinine wine

Quinine wine shall be wine containing quinine or compounds of quinine (calculated as quinine hydrochloride) in proportion of not less than 0.5 and not more than 2.3 mg per ml.

Regulation 190

Aromatic wine, wine cocktail and vermouth

Aromatic wine, wine cocktail and vermouth shall be wine to which has been added harmless botanical bitters, aromatics or other permitted flavouring agents. It may be coloured with caramel and may be sweetened with sugar, dextrose, invert sugar, raisins or other dried grapes. It shall contain not more than 24.0% (v/v) alcohol at 20°C.

Regulation 191

Port and sherry

Port and sherry shall be fortified wines and shall contain not less than 17.0% (v/v) alcohol at 20°C.

Regulation 192

Meat wine or beef wine

Meat wine or beef wine, or any wine which purports to contain any extract of meat or beef shall be wine conforming to the general standard for wine, to which has been added meat extract or beef extract, so that the resultant wine contains not less than 2% protein.

Regulation 193

Sparkling wine

Subregulation 1

Sparkling wine shall be wine that contains no carbon dioxide other than that generated intrinsically from ingredients during its manufacture.

Subregulation 2

The word “champagne” shall not be used in respect of produce which is carbonated in any way other than by the traditional method of fermentation in the bottle.

Regulation 194

Carbonated wine

Carbonated wine shall be wine to which industrial carbon dioxide has been artificially added.

Regulation 195

Fruit wine

Subregulation 1

Fruit wine shall be the product of the alcoholic fermentation of the juice, or of the juice and other portions of fruit other than grapes.

Subregulation 2

No fruit wine shall be labelled with the word “wine” unless the name of the fruit from which it is made immediately precedes the word “wine”. The name of the fruit shall be in letters of the same size and colour as the word “wine”.

Regulation 196

Cider or perry

Subregulation 1

Cider or perry shall be the product of the alcoholic fermentation of the juice or must of sound apples or pears, respectively.

Subregulation 2

The word “champagne” or any other words of similar meaning shall not be used in reference to cider and perry.

Regulation 197

Sparkling cider or sparkling perry

Sparkling cider or sparkling perry shall be cider or perry that contains no carbon dioxide other than that generated intrinsically from ingredients during its manufacture.

Regulation 198

Aerated cider or aerated perry

Aerated cider or aerated perry means cider or perry that is impregnated either naturally or artificially with carbon dioxide under pressure.

Regulation 199

Honey wine

Honey wine shall be the product of the alcoholic fermentation of honey with or without the addition of caramel, harmless natural botanical flavours and honey spirit.

Regulation 200

Cereal grain wine and Chinese wine

Subregulation 1

Cereal grain wine and Chinese wine or “chiew” (“jiu”) or “samsu” shall be the product of the alcoholic fermentation of any wholesome cereal grain.

Subregulation 2

No cereal grain “wine” or Chinese wine shall be labelled with the word “wine” unless the name of the cereal from which it is made or the Chinese name of the product is spelt out in English immediately preceding the word “wine”. The names shall be in letters of the same size and colour as those for the word “wine”.

Subregulation 3

Every container or receptacle containing cereal grain wine or Chinese wine shall bear a label indicating the alcohol content.

Regulation 201

Brandy

Amended byS 515/2006 wef 01/09/2006

Subregulation 1

Amended byS 515/2006 wef 01/09/2006

Brandy shall be the alcoholic distillate of the fermented juice of fresh grapes matured by storage in wood to develop its characteristics, without the admixture of any other spirits.

Subregulation 2

Brandy shall contain not less than 37.0% (v/v) alcohol at 20°C.

Subregulation 3

[Deleted by S 515/2006 wef 01/09/2006]

Regulation 202

Marc brandy

Marc brandy shall be the potable spirit distilled from the skin and pulp of grapes after the withdrawal of the juice of wine therefrom.

Regulation 203

Fruit brandy

Fruit brandy shall be the alcoholic distillate obtained by the distillation of —

(a)

fruit wine or a mixture of fruit wines;

(b)

a mixture of wine and fruit wine; or

(c)

a fermented mash of sound ripe fruit or mixture of fruits or a mixture of such distillates.

Regulation 204

Whisky

Amended byS 515/2006 wef 01/09/2006

Subregulation 1

Liqueurs and alcoholic cordials shall be obtained by the mixing or distillation of spirits with or over fruits, flowers, leaves or other harmless botanical substances or their juices, or with extracts derived by infusion, percolation or maceration of such botanical substances with or without permitted flavouring agent and colouring matter, and to which sucrose or dextrose or both have been added in an amount not less than 2.5% (w/v) of the finished product.

Regulation 209

Blended liquor

Blended liquor shall be liquor consisting of a blend of a number of liquors each of which is separately entitled to the same generic description.

Regulation 210

Compounded liquor

Subregulation 1

Compounded liquor shall be liquor consisting of a number of different liquors not separately entitled to the same generic description. A compounded liquor shall not include in its nomenclature any geographic denomination of origin unless each of the different liquors comprising the compound is separately entitled to that geographic denomination.

Subregulation 2

No compounded liquor shall be labelled as liquor unless the name of the liquor is preceded by the word “compounded” which shall be in letters of the same size and colour as those for the name of the liquor. The label of such liquor shall, in addition to the normal requirement for liquor, include the words “Compounded in . . .” and in such blank space shall be specified the name of the country where the compounding was effected.

Regulation 211

Salt

Salt, other than crude rock salt, shall be crystalline sodium chloride and shall contain on a dry basis not more than —

(a)

1.4% calcium sulphate;

(b)

0.5% calcium and magnesium chlorides; and

(c)

0.1% other matters insoluble in hot deci-normal solution of hydrochloric acid.Where the label contains a statement that the salt is free running, the salt may also contain not more than 2% of a permitted anti-caking agent.

Regulation 212

Iodised salt

Iodised salt shall be salt that contains potassium or sodium iodide or iodate in a proportion equivalent to not less than 25 and not more than 40 parts of iodide in every million parts of salt.

Regulation 213

Spices and condiments

Special purpose foods

Amended byS 195/2011 wef 15/04/2011

Subregulation 1

In these Regulations, “special purpose food” shall be a food named or described as particularly suitable for consumption by persons belonging to a particular class who require a special diet. It shall be composed of food substance modified, prepared or compounded so as to possess nutritive and assimilative properties which render it specially suitable for use as food by these persons requiring the special diet.

Subregulation 2

Amended byS 195/2011 wef 15/04/2011

Special purpose food shall include diabetic food, food containing added phytosterols, phytosterol esters, phytostanols or phytostanol esters, low sodium food, gluten-free food, low protein food, carbohydrate-modified food, low calorie food, energy food, infant formula food and formulated food.

Subregulation 3

Special purpose food may contain, unless otherwise prohibited under these Regulations, vitamins, minerals, amino acids and other nutrient supplements.

Regulation 248

Labelling requirements for special purpose foods

(a)

any edible vegetable fat or oil containing not more than 20 g of saturated fatty acids per 100 g of total fat;

(b)

any margarine or fat spread containing not more than 27 g of saturated fatty acids per 100 g of total fat; or

(c)

any other food containing not more than 3 g of total fat per 100 g or 1.5 g of total fat per 100 ml.

Subregulation 3

Amended byS 816/2014 wef 15/12/2014S 816/2014 wef 15/12/2014S 816/2014 wef 15/12/2014S 816/2014 wef 15/12/2014S 195/2011 wef 15/04/2011S 816/2014 wef 15/12/2014

Where any food with added phytosterols, phytosterol esters, phytostanols or phytostanol esters is sold or intended for sale, the can, bottle or other receptacle in which the food is contained shall have appearing thereon or attached thereto a label with the following statements or statements to the like effect:

(a)

The product is a special purpose food intended for people who want to lower their blood cholesterol level;

(b)

[Deleted by S 816/2014 wef 15/12/2014](c)The product may not be nutritionally appropriate for pregnant and breast-feeding women and children under the age of 5 years;

(d)

The product should be used as part of a balanced and varied diet;

(e)

Consumption in a day of a total of more than 3 g of phytosterols (whether in free form or as derived from any phytosterol esters) or phytostanols (whether in free form or as derived from any phytostanol esters), or both, does not provide any additional benefit in lowering blood cholesterol levels;

(f)

Consumption in a day of a total of at least 2 g of phytosterols (whether in free form or as derived from any phytosterol esters) or phytostanols (whether in free form or as derived from any phytostanol esters), or both, has been shown to lower blood cholesterol levels; and

(g)

A statement suggesting the amount of the food (in g or ml) to be consumed each time (referred to as a serving), and a statement of the total amount of phytosterols (whether in free form or as derived from any phytosterol esters) and phytostanols (whether in free form or as derived from any phytostanol esters) that each serving contains.

Regulation 250B

Gluten‑free and reduced gluten food

For the purpose of paragraph (1), the cereals are —

(a)

barley;

(b)

oat;

(c)

rye;

(d)

wheat — that is, durum wheat, khorasan wheat, spelt or any other Triticum species;

(e)

a hybridised strain of a cereal mentioned in sub‑paragraph (a), (b), (c) or (d); and

(f)

a product of a cereal mentioned in sub‑paragraph (a), (b), (c) or (d).

Subregulation 3

Gluten‑free food or reduced gluten food that is intended to replace any food as a source of any key nutrient (like carbohydrates, protein, fats or essential vitamins and minerals) must contain approximately the same amounts of the key nutrient as the replaced food.

Subregulation 4

Subject to paragraph (5), a package of food must not be labelled with the words “gluten‑free”, “naturally gluten‑free” or “reduced gluten” unless the package of food contains only gluten‑free food, naturally gluten‑free food or reduced gluten food, as the case may be.

Subregulation 5

Where a package of food contains —

(a)

any gluten‑free food, naturally gluten‑free food or reduced gluten food; and

(b)

any other food,the package of food must not be labelled with the words “gluten‑free”, “naturally gluten‑free” or “reduced gluten” unless those words appear immediately before or after the name of the food mentioned in sub‑paragraph (a) on the label.

Subregulation 6

Amended byS 92/2025 wef 30/01/2026

A package of naturally gluten‑free food must not be labelled with the words “special dietary”, “special dietetic” or any words of similar meaning.

Regulation 251

Infants’ food

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Subregulation 1

Infants’ food shall be any food described or sold as suitable for infants and shall include infant formula.

Subregulation 2

Amended byS 195/2011 wef 15/04/2011

Infants’ food, other than infant formula formulated for infants from birth to 6 months of age, shall be food intended for feeding infants as a complementary food from over the age of 6 months, and shall be free from rancidity.

Subregulation 2A

Amended byS 195/2011 wef 15/04/2011

No label or advertisement for infants’ food, other than infant formula formulated for infants from birth to 6 months of age, shall state or imply that such food is suitable for infants of or below 6 months of age.

Subregulation 3

Infants’ food shall not contain added mono-sodium salt of L-glutamic acid; and neither nitrates nor nitrites, other than those present naturally in foods, shall be used in any preparation of infants’ food.

Subregulation 4

Infants’ food shall not contain any chemical preservative.

Subregulation 5

Infants’ food shall be date-marked in accordance with regulation 10.

Regulation 252

Infant formula

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 493/2013 wef 01/08/2013S 49/2016 wef 02/02/2016S 195/2011 wef 15/04/2011S 152/2017 wef 01/04/2017S 152/2017 wef 01/04/2017S 146/2018 wef 28/03/2018S 146/2018 wef 28/03/2018S 425/2024 wef 31/05/2024S 146/2018 wef 28/03/2018S 695/2021 wef 01/10/2021S 695/2021 wef 01/10/2021S 425/2024 wef 31/05/2024S 425/2024 wef 31/05/2024S 425/2024 wef 31/05/2024S 425/2024 wef 31/05/2024S 580/2019 wef 01/09/2019

Subregulation 1

Infant formula shall be any food described or sold as an alternative to human milk for the feeding of infants. It shall be a product prepared from milk of cows or other animals or both or from other edible constituents of animals, including fish, or plants and which have been proved suitable for infant feeding.

Subregulation 2

Infant formula prepared in accordance with the directions on the label shall have an energy value of not less than 640 kcal and not more than 720 kcal per litre of the product ready for consumption.

Subregulation 3

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Infant formula shall contain per 100 kcal of intake the following:

(a)

not less than 1.8 g and not more than 4 g protein of nutritional quality equivalent to that of casein or greater quantity of other protein in proportion to its nutritional quality. The quality of the protein shall not be less than 85% of that of casein;

(b)

not less than 3.3 g and not more than 6 g fat and not less than 0.3 g linoleic acid in the form of glycerides;

(c)

not less than 75 mcg and not more than 150 mcg Vitamin A expressed as retinol;

(d)

not less than 40 and not more than 100 I.U. of Vitamin D;

(e)

not less than 8 mg Vitamin C (ascorbic acid);

(f)

not less than 40 mcg Vitamin B1 (thiamine);

(g)

not less than 60 mcg Vitamin B2 (riboflavin);

(h)

not less than 250 mcg nicotinamide;

(i)

not less than 35 mcg Vitamin B6. Formulae with a higher protein content than 1.8 g protein/100 kcal shall contain a minimum of 15 mcg Vitamin B6 per gram protein;

(j)

not less than 4 mcg folic acid;

(k)

not less than 300 mcg pantothenic acid;

(l)

not less than 0.15 mcg Vitamin B12;

(m)

not less than 4 mcg Vitamin K1;

(n)

not less than 1.5 mcg Vitamin H (Biotin);

(o)

not less than 0.7 I.U. Vitamin E (d-tocopherol compounds) per g linoleic acid (or per g polyunsaturated fatty acids, expressed as linoleic acid) but in no case less than 0.7 I.U./ 100 kcal;

(p)

not less than 20 mg and not more than 60 mg sodium (Na);

(q)

not less than 80 mg and not more than 200 mg potassium (K);

(r)

not less than 55 mg and not more than 150 mg chloride (Cl);

(s)

not less than 50 mg calcium (Ca) and the Calcium: Phosphorus (Ca:P.) ratio shall be not less than 1.2 and not more than 2.0;

(t)

not less than 25 mg of phosphorus (P) and the Calcium: Phosphorus (Ca:P.) ratio shall be not less than 1.2 and not more than 2.0;

(u)

not less than 6 mg magnesium (Mg);

(v)

not less than 0.15 mg iron (Fe);

(w)

not less than 5 mcg iodine (I);

(x)

not less than 60 mcg copper (Cu);

(y)

not less than 0.5 mg zinc (Zn); (z)not less than 5 mcg manganese (Mn); and

(za)not less than 1 mcg and not more than 5 mcg selenium (Se).

Subregulation 4

For the purpose of calculating the number of kilocalories supplied by a food referred to in this regulation —

(a)

1 g of any fat in that food shall be deemed to supply 9 kcal;

(b)

1 g of any protein in that food shall be deemed to supply 4 kcal;

(c)

1 g of any carbohydrate in that food shall be deemed to supply 4 kcal.

Subregulation 5

Isolated amino acids may be added to infant formula only to improve its nutritional value. Essential amino acids may be added to improve protein quality, only in amounts necessary for that purpose. Only natural L-forms of amino acids shall be used.

Subregulation 6

Amended byS 493/2013 wef 01/08/2013S 49/2016 wef 02/02/2016S 195/2011 wef 15/04/2011S 152/2017 wef 01/04/2017S 152/2017 wef 01/04/2017S 146/2018 wef 28/03/2018S 146/2018 wef 28/03/2018S 425/2024 wef 31/05/2024S 146/2018 wef 28/03/2018S 695/2021 wef 01/10/2021S 695/2021 wef 01/10/2021S 425/2024 wef 31/05/2024S 425/2024 wef 31/05/2024S 425/2024 wef 31/05/2024S 425/2024 wef 31/05/2024

The following ingredients may be added to infant formula in order to provide substances ordinarily found in human milk and to ensure that the formulation is suitable as the sole source of nutrition for the infant or to provide other benefits that are similar to outcomes of populations of breastfed babies:

(a)

Nucleotides listed below, provided that the total level of nucleotides (including added and endogenous nucleotides) shall not exceed 16 mg per 100 kcal:

(i)

Cytidine 5’-Monophosphate;

(ii)

Uridine 5’-Monophosphate;

(iii)

Adenosine 5’-Monophosphate;

(iv)

Guanosine 5’-Monophosphate; and

(v)

Inosine 5’-Monophosphate;

(b)

Long chain (20 and 22 carbon atoms) polyunsaturated fatty acids (LCP) but their content shall not exceed —

(i)

1% of the total fat content for n-3 LCP; and

(ii)

2% of the total fat content for n-6 LCP (1% of the total fat content for arachidonic acid),and the eicosapentaenoic acid (20:5 n-3) content shall not exceed that of docosahexaenoic (22:6 n-3) acid content; (c)Galacto-oligosaccharides, long chain inulin and oligofructose produced from inulin, in an amount not exceeding a total level of 0.8 g per 100 ml; (d)Polydextrose, in an amount not exceeding a total level of 0.2 g per 100 ml;

(e)

Bovine lactoferrin, in an amount not exceeding 100mg per 100ml;

(f)

Beta-palmitin, with at least 52% of total palmitic acid esterified at the beta position, in an amount not exceeding 80% of the total fat content of infant formula;

(g)

2’‑fucosyllactose, in an amount not exceeding 240 mg per 100 ml; (h)Lacto‑N‑neotetraose, in an amount not exceeding 60 mg per 100 ml;

(i)

2’‑fucosyllactose/difucosyllactose mixture that contains at least 75% (w/w) 2’‑fucosyllactose and 5% (w/w) difucosyllactose, and that is —

(i)

in the case of infant formula for an infant of or below 6 months of age — in an amount not exceeding 160 mg per 100 ml; or

(ii)

in the case of infant formula for an infant above the age of 6 months but not more than 12 months of age — in an amount not exceeding 120 mg per 100 ml;

(j)

Lacto-N-tetraose, in an amount not exceeding 80 mg per 100 ml;

(k)

Sodium salt of 3’-sialyllactose, but only if the amount of 3’-sialyllactose does not exceed —

(i)

in the case of infant formula for an infant of or below 6 months of age — 20 mg per 100 ml; or

(ii)

in the case of infant formula for an infant above the age of 6 months but not more than 12 months of age — 15 mg per 100 ml;

(l)

Sodium salt of 6’-sialyllactose, but only if the amount of 6’-sialyllactose does not exceed —

(i)

in the case of infant formula for an infant of or below 6 months of age — 40 mg per 100 ml; or

(ii)

in the case of infant formula for an infant above the age of 6 months but not more than 12 months of age — 30 mg per 100 ml;

(m)

3-fucosyllactose, in an amount not exceeding 44 mg per 100 ml.

Subregulation 7

Amended byS 580/2019 wef 01/09/2019

In the case of infant formula that is sold or to be sold as infant formula which is lactose free, low lactose or words of similar import, the total lactose content must not be greater than 10 mg per 100 kcal.

Subregulation 8

[Deleted by S 195/2011 wef 15/04/2011]

Subregulation 9

[Deleted by S 195/2011 wef 15/04/2011]

Regulation 253

Infant milk formula or infant milk preparation

Infant milk formula or infant milk preparation shall be infant formulae prepared from cow’s milk. It may have part or whole of its butterfat replaced by vegetable oils. It shall comply with the standards laid down for infant formula.

Regulation 254

Labelling of infant formula

Amended byS 580/2019 wef 01/09/2019S 580/2019 wef 01/09/2019S 302/2017 wef 15/06/2017S 580/2019 wef 01/09/2019S 580/2019 wef 01/09/2019S 580/2019 wef 01/09/2019S 580/2019 wef 01/09/2019S 580/2019 wef 01/09/2019S 580/2019 wef 01/09/2019

Subregulation 1

Every package of infant formula, other than infant milk formula, shall bear a label indicating the sources of protein. Such indication shall be printed immediately after the common name “infant formula” or any appropriate designation.

Subregulation 2

Amended byS 580/2019 wef 01/09/2019S 580/2019 wef 01/09/2019S 302/2017 wef 15/06/2017S 580/2019 wef 01/09/2019S 580/2019 wef 01/09/2019

There shall be printed on the label for infant formula —

(a)

directions as to the method of preparing the food;

(aa)a warning statement about the health hazards of improper use, preparation or storage of infant formula;

(b)

the amount of energy and the number of grams of protein, fat and carbohydrate per 100 ml or other equivalents of formula prepared in accordance with the directions on the label;

(c)

the total quantity of each vitamin and mineral per 100 ml or other equivalents of formula prepared in accordance with the directions on the label;

(d)

a statement suggesting the amount of the prepared food to be given each time, and the number of times such amount is to be given per day; such statement shall be given for each month of the infants’ age up to 6 months;

(e)

directions for storage and information regarding its keeping qualities before and after the container has been opened; (f)information that infants above the age of 6 months should start to receive supplemental foods in addition to the formula, where the infant formula is intended for infants above the age of 6 months; and

(g)

prominently displayed statements, starting with the words “IMPORTANT NOTICE” or words of similar import, to ensure that a consumer understands that —

(i)

breast milk is best for infants; and

(ii)

the infant formula should be used on the advice of a doctor or healthcare practitioner.

Subregulation 3

Amended byS 580/2019 wef 01/09/2019

Without limiting paragraph (2), the label on a package of any infant formula for infants, or an advertisement about any infant formula for infants, must not (and without affecting regulations 8A, 9, 9A, 9B, 11 and 12) contain —

(a)

a claim which states, suggests or implies that the infant formula or a component, ingredient, constituent or other feature of the infant formula, has, or may have, a health effect;

(b)

a claim which directly or indirectly compares the infant formula, or a component, ingredient, constituent or other feature of the infant formula, to breast milk;

(c)

any of the following prohibited matter:

(i)

a pictorial, graphic or symbolic representation of an infant or infants (whether or not accompanied by text);

(ii)

a pictorial, graphic or symbolic representation of a pregnant woman or nursing woman (whether or not accompanied by text);

(iii)

a word like “humanised” or “maternalised”, or words of similar import;

(iv)

a claim which directly or indirectly idealises the use or effect of the infant formula;Example of idealisation claims A representation which suggests or implies that the use or consumption of the infant milk formula results in exaggerated health or other effect.(d)a claim which states, suggests or implies the energy, carbohydrate and other nutritive property of any ingredient of the infant formula which is not mentioned in regulation 252(5) and (6), except to the extent permitted by paragraph (4) or (5);Examples of prohibited text claims(a)“Contains vitamin D”.(b)“Contains essential nutrients”.(c)“Added with vitamins and minerals”.(d)“Enriched with iron”.(e)where the infant formula contains any ingredient mentioned in regulation 252(5) or (6), a claim which states, suggests or implies that the infant formula is enriched or fortified, or is an excellent source of these ingredients;Examples of prohibited text claims(a)“Excellent source of DHA”.(b)“25% higher in DHA”.(c)“High in nucleotides”.(d)“Enriched with nucleotides”.

Subregulation 4

Amended byS 580/2019 wef 01/09/2019

A label on any package of any infant formula, or an advertisement about any infant formula, may contain a claim which states, suggests or implies the presence of hydrolysed milk protein or whey protein in the infant formula.

Subregulation 5

Amended byS 580/2019 wef 01/09/2019

Without limiting paragraph (2), the label on a package of any infant formula which is sold or to be sold as lactose free or low lactose must (and without affecting regulations 8A, 9, 9A, 9B, 11 and 12) include —

(a)

the words “lactose free” or “low lactose”, or words of similar import;

(b)

a statement within the nutrition information panel on the label, specifying the exact amount of lactose in the infant formula; and

(c)

the words “Not suitable for infants with galactosaemia” in the same font and size as, and in close proximity to, the words mentioned in sub‑paragraph (a), if the infant formula is manufactured from protein sources other than soya protein isolates.

Subregulation 6

Amended byS 580/2019 wef 01/09/2019

In paragraphs (3) and (4) —

Definition

“claim” means any message or representation, and includes a pictorial, graphic or symbolic representation;

Definition

“health effect” means an effect on the human body, including an effect on one or more of the following:

(a)

growth and development;

(b)

physical performance;

(c)

mental performance;

(d)

a biochemical process or outcome;

(e)

a physiological process or outcome;

FIRST SCHEDULERegulation 5(4)(b)PERMITTED USE OF GENERIC TERMS IN THE DECLARATION OF INGREDIENTS The following substances may be designated by generic terms in the list of ingredients:First column Second columnSubstance Generic Terms1.Any type of caseinate Caseinate2.Any type of cheese or mixture of cheese, where the labelling and presentation of the food does not refer to a specific type of cheese Cheese3.Pressed, expeller or refined cocoa butter Cocoa butter4.Any colouring Colouring or colouring matter5.Any crystallised fruit or mixture of crystallised fruits not exceeding 10% of the weight of the food Crystallised fruit6.Anhydrous dextrose and dextrose monohydrate Dextrose or glucose7.Any of the following gums:Acacia, carob, gellan, ghatti, guar, karaya, tara, tragacanth and xanthan gums Edible gum8.Any emulsifier or stabiliser Emulsifier/stabiliser or emulsifying/stabilising agent9.Any refined fat, other than pork fat, lard and beef fat Animal fat or vegetable fat, as applicable10.Any species of fish, where the labelling and presentation of the food does not refer to a specific species of fish Fish11.Any flavouring Flavour or flavouring, qualified by the words “natural”, “nature identical” or “artificial”, or a combination of any of these words, if applicable12.Any herb, part of a herb or mixture of herbs not exceeding 2% by weight either singly or in combination in the food Herbs or mixed herbs as applicable13.Any type of imitation cream Imitation cream14.Any milk product containing a minimum of 50% milk protein (mass/mass) in dry matter Milk protein15.Any of the following modified starches:Dextrin roasted starch, acid‑treated starch, alkaline‑treated starch, bleached starch, oxidised starch, enzyme-treated starch, monostarch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, starch acetate, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, starch sodium octenyl succinate and acetylated oxidised starch Modified starch16.Any type of poultry meat, where the labelling and presentation of the food does not refer to a specific type of poultry meat Poultry meat17.Any spice or mixture of spices or spice extracts not exceeding 2% by weight, either singly or in combination in the food Spice, spices or mixed spices as applicable18.Any type of starch, other than any chemically modified starch Starch19.Sucrose Sugar20.Any deodorised edible vegetable oil that is fully hydrogenated or not hydrogenated, when forming an ingredient of any food other than edible fats and oils Vegetable oil or vegetable fat, qualified by the words “fully hydrogenated”, if applicable[S 92/2025 wef 30/01/2026]

Schedule 2

Date-marking of Prepacked Food

SECOND SCHEDULERegulation 10Date-marking of Prepacked Food1.Cream, reduced cream, light cream, whipped cream and sour cream excluding sterilised canned cream.2.Cultured milk and cultured milk drink.3.Pasteurised milk and pasteurised milk drink.4.Yoghurt, low-fat yoghurt, fat-reduced yoghurt, non-fat yoghurt and yoghurt products.5.Pasteurised fruit juice and pasteurised fruit juice drink.6.Pasteurised vegetable juice and pasteurised vegetable juice drink.7.Tofu, “tauhu” or “doufu”, a soya beancurd product made of basically soya beans, water and a coagulant, including “egg tofu”, “taukua” or “dougan”, and the soft soya beancurd desert known as “tauhui”, “tofa” or “douhua”, but excluding the oil fried tofu in the form of a pouch known as “taupok”, and the dried beancurd stick.8.Food which is stored or required to be stored at a chilling temperature to maintain or prolong its durable life, including ready-to-eat minimally processed fruits and vegetables such as cut fruits and vegetables but excluding all other forms of raw fruits and vegetables.[S 195/2011 wef 15/04/2011]9.Vitaminised fruit juice and vitaminised fruit juice drink.10.Vitaminised vegetable juice and vitaminised vegetable juice drink.11.Liquid milk and liquid milk products excluding condensed milk, sweetened condensed milk, evaporated milk and canned sterilised milk and milk products.12.Flour.13.Salad dressing.14.Mayonnaise.15.Raisins and sultanas.16.Chocolate, milk chocolate and chocolate confectionery in which the characteristic ingredient is chocolate or cocoa, with or without the addition of fruits and nuts.17.Breakfast-cereal with or without fruits and nuts except cereal in cans.18.Infants’ food.19.Edible cooking oils.

Schedule 3

Permitted Anti-oxidants

THIRD SCHEDULERegulations 17(3) and 125(2)(b)Permitted Anti-oxidants

1. Subject to paragraph 2, the articles of food specified in column 1 of the following table may have in them or on them the anti-oxidant specified in relation thereto in column 2 in amounts not exceeding the number of parts per million specified in relation thereto in column 3:Column 1 Column 2 Column 3Specified Food Description of Anti-oxidant Parts per million (a)Anhydrous edible oils and fats, whether hardened or not, margarine, vitamin oils and concentrates containing not more than 100,000 I.U. of Vitamin A per gram Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof 100 or Butylated hydroxyanisole (B.H.A.) 200 or Butylated hydroxytoluene (B.H.T.) 200 or Tertiary butylhydroquinone (TBHQ) 200 or Ascorbyl palmitate 200 or Isopropyl citrate mixture (including monoisopropyl citrate) 100 or Any mixture of B.H.A. and B.H.T. 200(aa)Ghee Propyl gallate 100 or Butylated hydroxyanisole (B.H.A.) 175(b)Partial Gylcerol Esters Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof 100 or Butylated hydroxyanisole (B.H.A.) 200 or Butylated hydroxytoluene (B.H.T.) 200 or Tertiary butylhydroquinone (TBHQ) 200 or Ascorbyl palmitate 500 or Any mixture of B.H.A. and B.H.T. 200(c)Butter for manufacturing purposes Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof 80 or Tertiary butylhydroquinone (TBHQ) 160 or Butylated hydroxyanisole (B.H.A.) 160 or Butylated hydroxytoluene (B.H.T.) 160 or Ascorbyl palmitate 500 or Any mixture of B.H.A. and B.H.T. 160(d)Essential oils and isolates from the concentrates of essential oils Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof 100 or Butylated hydroxyanisole (B.H.A.) 200 or Butylated hydroxytoluene (B.H.T.) 200 or Tertiary butylhydroquinone (TBHQ) 200 or Ascorbyl palmitate 500 or Any mixture of B.H.A. and B.H.T. 200(e)Apples and pears Ethoxyquin 3(f)Preparations containing more than 100,000 I.U. of Vitamin A per gram Butylated hydroxyanisole (B.H.A.) 10 for each 1,000 I.U. of Vitamin A or Butylated hydroxytoluene (B.H.T.) 10 for each 1,000 I.U. of Vitamin A or Any mixture of B.H.A. and B.H.T. 10 for each 1,000 I.U. of Vitamin A(g)Dehydrated meat Butylated hydroxyanisole (B.H.A.) 200 or Propyl gallate 200(h)Breakfast cereals Butylated hydroxyanisole (B.H.A.) 200 (on a fat or oil basis) or Butylated hydroxytoluene (B.H.T.) 100 (on a fat or oil basis)

2. Butylated hydroxyanisole or butylated hydroxytoluene or mixtures thereof within the limits specified in this Schedule may be used in conjunction with propyl gallate or octyl gallate or dodecyl gallate or mixtures thereof within the limits specified in this Schedule, provided that the total amount of anti-oxidant shall not exceed, in the case of specified foods in items (a) and (b) 300 parts per million, in the case of specified foods in item (aa) 200 parts per million, in the case of specified foods in item (c) 240 parts per million and in the case of specified foods in item (d) 300 parts per million.

3. The articles of food specified in column 1 of the following table may have in them or on them rosemary extract in amounts not exceeding the number of parts per million specified in column 2:Column 1Column 2Specified FoodParts per million (expressed as sum of carnosol and carnosic acid)(a)Dehydrated meat150(b)Dried sausages100(c)Edible vegetable oils and fats, excluding olive oil50(d)Fish oil and algal oil50(e)Lard, beef fat, poultry fat, sheep fat and porcine fat50(f)Processed meat other than dried sausages: (i)with a fat content of 10% or less 15 (on a fat or oil basis)(ii)with a fat content of more than 10%150 (on a fat or oil basis)(g)Processed nuts, including coated nuts and nut mixtures200 (on a fat or oil basis)(h)Sauces, gravies and dressings, and their mixes100 (on a fat or oil basis)(i)Snacks — potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)50 (on a fat or oil basis)(j)Vegetable, nut and seed spreads200 (on a fat or oil basis)[S 704/2020 wef 31/08/2020]

Schedule 4

FOURTH SCHEDULERegulations 19(3)(b) and (c),62(3), 63(3) and 66(3)Part IPERMITTED CLASS II CHEMICAL PRESERVATIVESIN SELECTED FOODSSelected FoodsMaximum amount of Chemical Preservative in Parts per Million Chemical Preservative No. 123456 Calculated as Sulphur dioxideBenzoic acidMethyl para-hydroxy benzoateSorbic acidSodium nitriteSodium nitrateBeer257070 Bread 1,000 Cabbage, dehydrated2,500 Candied peel or cut and drained (syruped) peel 100 Canned abalone (paua)1,000 Cheese (excluding processed cheese and ripened cheese) 1,000 Cheese, processed 3,000 Cheese, ripened 1,000 50Cider200 Coconut, dessicated50 Cocktail (alcoholic)120400 Coffee (or coffee mixture or liquid extract) 450450 Colouring matter, if in the form of a solution of a permitted colouring matter 2,0002,0001,000 Cooked molluscs, crustaceans and echinoderms 2,000 2,000 Crustaceans, uncooked100(in the edible portion) Custard fillings and toppings (egg-based) 1,000 1,000 Decorations (icings and frostings), non‑fruit fillings and toppings, and sweet sauces 1,500 1,000 Desserts, fruit based, milk and cream1001,000 1,000 Drinking chocolate concentrate 700700 Fat spread 2,000 Fillings and toppings based on fat emulsion 1,000 1,000 Fillings and toppings (fruit or vegetable based)350800800450 Fish, smoked and cured 10 Flavouring emulsions or flavouring syrup3508008001,000 Flour confectionery 1,000 Flour, all types200 Formulated nutritional bars 1,000 Fruits, crystallised, glace or drained 100 1,0001,0001,000 Fruits, dried (apples, apricots, figs, nectarines, peaches, pears, prunes, raisins) 2,000 1,000 Fruits (fresh, whole and unpeeled, except longans and lychees)30 Fruit or fruit pulp (other than tomato pulp) intended for manufacturing purposes3,000 1,000 Fruit (other than fresh fruit or fruit pulp not otherwise specified in this Table)350 800 800 1,000 Fruit drink or fruit crush 120400400400 Fruit juices 120400400400 Fruit juices, concentrate 3508008001,000 Gelatin 750 Glucose drink containing solid contents not less than 23.5% (w/v) of glucose 120400400400 Hamburgers and similar products450 Herbs and spices150 Jam, including preserves sold for dietetic purposes 1005005001,000 Jellyfish, seasoned 1,000 Longans (fresh, whole and unpeeled)50 Lychees (fresh, whole and unpeeled)50 Margarine 1,000 Marzipan and sweetened nut paste 1,000 Meat, canned, cured, pickled, salted or smoked whether cooked or uncooked 125500Pectin, liquid250 Perry200 200 Pickles other than pickled vegetables that require washing before consumption 1002502501,000 Pickled vegetables that require washing before consumption1001,0001,0001,000 Potatoes, raw, peeled50 Potatoes, dehydrated550 Salad dressing3007502501,000 Sauces 3007502501,000 Sausages, or sausage meat 450 125500 Semi‑preserved caviar and other fish roe products 2,000 1,000 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms 2,000 2,000 Silicon anti-foam emulsion1,0002,0002,0001,000 Soft drinks for consumption before dilution3508008001,500 Soft drinks for consumption without dilution (other than fruit drink or fruit crush)70160160300 Starches, prepared100 Starch, hydrolysed (solid) 70 Starch, hydrolysed (syrup) (including glucose syrup)400 Sugar or sugar syrups, other than sugar or sugar syrups for manufacturing purposes20 Sugar or sugar syrups for manufacturing purposes70 Tomato pulp, paste or puree350800 800 Vegetables, dehydrated (other than cabbage or potato)2,000 Vinegar200 Vinegar, imitation, artificial70 Wine (including alcoholic cordials)300 200 Yoghurt, fruits60120120300 [S 152/2017 wef 01/04/2017][S 493/2013 wef 01/08/2013][S 146/2018 wef 28/03/2018][S 59/2019 wef 01/02/2019][S 704/2020 wef 31/08/2020]Part IIPERMITTED CLASS III CHEMICAL PRESERVATIVESIN SELECTED FOODSSelected FoodsMaximum amount of dimethyl dicarbonate in parts per million*Water-based flavoured drinks, including “sport”, “energy”, or “electrolyte” drinks and particulated drinks250Ready-to-drink coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages (excluding cocoa)250Cider and perry250Grape wines200Wines (other than grape)250Mead200*Added level; residue of dimethyl dicarbonate not detected in the ready‑to‑eat food.[S 493/2013 wef 01/08/2013]

Schedule 5

Permitted colouring matters

FIFTH SCHEDULERegulation 20(2)Permitted colouring mattersPart ISynthetic Organic Colours1.Red Shade: allura red AC Colour Index 16035 amaranth Colour Index 16185 carmoisine Colour Index 14720 erythrosine Colour Index 45430 ponceau 4R Colour Index 162552.Yellow shade: quinoline yellow Colour Index 47005 sunset yellow FCF Colour Index 15985 tartrazine Colour Index 191403.Green shade: copper complexes of chlorophylls Colour Index 75810 sodium and potassium salts of copper complexes of chlorophyllins Colour Index 75815 fast green FCF Colour Index 42053 green S Colour Index 440904.Blue Shade: brilliant blue FCF Colour Index 42090 indigo carmine Colour Index 73015 5.Brown shade: chocolate brown HT Colour Index 202856.Black shade: brilliant black PN Colour Index 28440[S 195/2011 wef 15/04/2011]Part IIOther Colours

1. Plain caramel (also known as caustic caramel), caustic sulphite caramel, ammonia caramel, sulphite ammonia caramel and the colour obtained from cochineal.[S 195/2011 wef 15/04/2011]2. The following colouring matter of vegetable origin:

(a)

any colouring matter natural to edible fruits and vegetables, including beet red, grape skin extract (Enociania), red cabbage colour, lutein, lycopene and paprika extract;[S 152/2017 wef 01/04/2017][S 59/2019 wef 01/02/2019](b)any colouring matter from flowers, leaves, roots and other plant parts which are customarily used in the preparation of food, including alkannet, annatto, carotene, chlorophyll, curcumin, flavine, indigo, lutein, lutein esters from Tagetes erecta, orchid, osage orange, persian berry, safflower, saffron, sandalwood, turmeric; or[S 704/2020 wef 31/08/2020](c)the pure-colouring principles of any colouring matter referred to in sub-paragraph (a) or (b) whether isolated from such natural colours or produced synthetically.[S 195/2011 wef 15/04/2011]3. Bole or iron oxide, carbon black (prepared from vegetable sources only), titanium dioxide and solely for the external colouring of dragees and the decoration of food, gold or silver or aluminium in leaf or powder form.[S 195/2011 wef 15/04/2011]4. The aluminium or calcium salts (lakes) of any of the scheduled water-soluble colours.

5. Spirulina extract or cyanobacterial‑phycocyanin extracted from Spirulina platensis that conforms to the following specifications:

(a)

not more than 2 mg/kg lead;

(b)

not more than 2 mg/kg arsenic;

(c)

not more than 1 mg/kg mercury;

(d)

negative for microcystin toxin.[S 152/2017 wef 01/04/2017]

Schedule 6

Permitted emulsifiers and permitted stabilisers

SIXTH SCHEDULERegulation 21(2)Permitted emulsifiers and permitted stabilisersAcetylated mono-glycerides; lactated mono-diglycerides; tartaric acid glycerides; diacetyl tartaric acid glycerides; citric acid glycerides;Agar;Alginic acid; ammonium alginate; calcium alginate; potassium alginate; sodium alginate;Arabinogalactan (larch gum);Carrageenan;Caseinate, sodium, calcium and potassium;Cellulose, methyl, ethyl, methyl ethyl, hydroxy propyl and hydroxy propyl methyl derivatives of; carboxy methyl cellulose; croscarmellose sodium; enzymatically hydrolysed sodium carboxymethyl cellulose (cellulose gum, enzymatically hydrolysed); Curdlan;Cyclodextrins, alpha- and gamma-;Dioctyl sodium sulphosuccinate;Ethyl hydroxyethyl cellulose;Furcelleran;Gums, acacia, carob, gellan, ghatti, guar, karaya, tara, tragacanth, and xanthan;Konjac flour;Lecithin;Modified starches listed below: Dextrin roasted starch, Acid-treated starch, Alkaline-treated starch, Bleached starch, Oxidised starch, Enzyme-treated starch, Monostarch phosphate, Distarch phosphate, Phosphated distarch phosphate, Acetylated distarch phosphate, Starch acetate, Acetylated distarch adipate, Hydroxypropyl starch, Hydroxypropyl distarch phosphate, Starch sodium octenyl succinate, Acetylated oxidised starch;Mono and diglycerides of fatty acids;Myristate, ammonium, calcium, potassium and sodium;Oleate, calcium, potassium and sodium;Palmitate, ammonium, calcium, potassium and sodium;Partially hydrolysed lecithin;Pectins, including amidated pectins;Phosphates listed below: Sodium dihydrogen phosphate, Disodium hydrogen phosphate, Trisodium phosphate, Potassium dihydrogen phosphate, Dipotassium hydrogen phosphate, Tripotassium phosphate, Tricalcium phosphate, Disodium diphosphate, Trisodium diphosphate, Tetrasodium diphosphate, Tetrapotassium diphosphate, Dicalcium diphosphate, Calcium dihydrogen diphosphate, Pentasodium triphosphate, Pentapotassium triphosphate, Sodium polyphosphate, Potassium polyphosphate, Calcium polyphosphate;Polyglycerol esters of fatty acids;Polyglycerol polyricinoleate;Polyoxyethylene (20) sorbitan monolaurate (polysorbate 20);Polyoxyethylene (20) sorbitan mono-palmitate (polysorbate 40);Polyoxyethylene (20) sorbitan monostearate (polysorbate 60);Polyoxyethylene (20) sorbitan mono-oleate (polysorbate 80);Polyoxyethylene (20) sorbitan tristearate (polysorbate 65);Processed Eucheuma seaweed;Propylene glycol esters of fatty acids; propylene glycol alginate;Stearate, ammonium, calcium, potassium and sodium;Stearoyl-2-lactylic acid and its sodium and calcium salts; Stearyl tartrate;Sorbitan monostearate; sorbitan tristearate; sorbitan mono-palmitate; sorbitan monolaurate; sorbitan mono-oleate;Tamarind seed polysaccharide.[S 59/2019 wef 01/02/2019][S 146/2018 wef 28/03/2018][S 152/2017 wef 01/04/2017][S 195/2011 wef 15/04/2011][S 493/2013 wef 01/08/2013][S 444/2012 wef 03/09/2012]

Schedule 7

Permitted nutrient supplement

SEVENTH SCHEDULERegulation 25(2)Permitted nutrient supplementPART I: VITAMINS 1.VITAMIN A Retinol Retinyl acetate (Vitamin A acetate) Retinyl palmitate (Vitamin A palmitate) Retinyl propionate (Vitamin A propionate) 2.PRO-VITAMIN A Beta-carotene 3.VITAMIN D Ergocalciferol (Vitamin D2) Cholecalciferol (Vitamin D3) Cholecalciferol-cholesterol (Vitamin D3) 4.VITAMIN E D-alpha-tocopherol DL-alpha-tocopherol D-alpha-tocopheryl acetate DL-alpha-tocopheryl acetate D-alpha-tocopheryl succinate DL-alpha-tocopheryl succinate 4A.VITAMIN K1 Phylloquinone 4B.VITAMIN K2 Menaquinone‑7 5.VITAMIN B1 (THIAMIN) Thiamin hydrochloride Thiamin mononitrate 6.VITAMIN B2 (RIBOFLAVIN) Riboflavin Riboflavin 5’-phosphate sodium 7.NIACIN Niacinamide Nicotinamide Nicotinic acid 8.VITAMIN B6 Pyridoxal Pyridoxamine Pyridoxine Pyridoxine hydrochloride 9.BIOTIN (VITAMIN H) D-biotin 10.FOLATE Calcium L‑methylfolate Folic acid 11.PANTOTHENIC ACID Calcium pantothenate Sodium pantothenate Panthenol (Dexpanthenol or D-pantothenyl alcohol) 12.VITAMIN B12 Cyanocobalamin Hydroxocobalamin 13.VITAMIN C Ascorbic acid Sodium ascorbate Calcium ascorbate Potassium ascorbate Ascorbyl-6-palmitate 14.CHOLINE Choline bitartrate Choline chloride 15.INOSITOL PART II: MINERALS1.CALCIUM Calcium carbonate Calcium chloride Calcium citrate Calcium gluconate Calcium glycerophosphate Calcium hydroxide Calcium lactate Calcium oxide Calcium phosphate, monobasic Calcium phosphate, dibasic Calcium phosphate, tribasic Calcium pyrophosphate Calcium sulphate 2.IRON Carbonyl iron Electrolytic iron Ferric ammonium citrate Ferric citrate Ferric gluconate Ferric phosphate Ferric pyrophosphate Ferric saccharate Ferrous ammonium phosphate Ferrous bisglycinate Ferrous carbonate Ferrous citrate Ferrous fumarate Ferrous gluconate Ferrous lactate Ferrous succinate Ferrous sulphate Hydrogen reduced iron Sodium ferric pyrophosphate Sodium ferrous citrate 3.MAGNESIUM Magnesium carbonate Magnesium chloride Magnesium citrate Magnesium gluconate Magnesium glycerophosphate Magnesium hydroxide Magnesium oxide Magnesium phosphate, dibasic Magnesium phosphate, tribasic Magnesium sulphate 4.SODIUM Sodium bicarbonate Sodium carbonate Sodium chloride Sodium chloride, iodised Sodium citrate Sodium gluconate Sodium hydroxide Sodium lactate Sodium phosphate, monobasic Sodium phosphate, dibasic Sodium phosphate, tribasic Sodium sulphate Sodium tartrate 5.POTASSIUM Potassium bicarbonate Potassium carbonate Potassium chloride Potassium citrate Potassium gluconate Potassium glycerophosphate Potassium hydroxide Potassium lactate Potassium phosphate, monobasic Potassium phosphate, dibasic 6.COPPER Copper gluconate Cupric carbonate Cupric citrate Cupric sulphate 7.ZINC Zinc acetate Zinc chloride Zinc citrate Zinc gluconate Zinc lactate Zinc oxide Zinc sulphate 8.MANGANESE Manganese carbonate Manganese chloride Manganese citrate Manganese gluconate Manganese glycerophosphate Manganese sulphate 9.PHOSPHORUS Calcium phosphate, monobasic Calcium phosphate, dibasic Calcium phosphate, tribasic Magnesium phosphate, dibasic Magnesium phosphate, tribasic Potassium phosphate, monobasic Potassium phosphate, dibasic Sodium phosphate, dibasic Phosphoric acid 10.CHLORIDE Calcium chloride Choline chloride Magnesium chloride Manganese chloride Potassium chloride Sodium chloride Sodium chloride, iodised 11.IODINE Potassium iodate Sodium iodate Potassium iodide Sodium iodide 12.CHROMIUM Chromium chloride hexahydrate Chromium picolinate 13.MOLYBDENUM Ammonium molybdate Sodium molybdate dihydrate 14.SELENIUM Sodium selenate Sodium selenite PART III: AMINO ACIDSL-IsoleucineL-Isoleucine monohydrochlorideL-Leucine L-Leucine monohydrochlorideL-LysineL-Lysine monohydrochloride L-Lysine acetateL-MethionineL-PhenylalanineL-ThreonineL-Tryptophan L-Valine[S 59/2019 wef 01/02/2019][S 146/2018 wef 28/03/2018][S 152/2017 wef 01/04/2017][S 816/2014 wef 15/12/2014][S 444/2012 wef 03/09/2012][S 195/2011 wef 15/04/2011][S 704/2020 wef 31/08/2020]

Schedule 8

Permitted general purpose food additives

EIGHTH SCHEDULERegulation 28(2)Part 1Permitted general purpose food additivesAcetic acid;Acetone;Adipic acid;Ammonium bicarbonate;Ammonium carbonate;Ammonium hydroxide;Ammonium phosphate (mono- and di-basic);Ammonium sulphate;Aspartame;Beeswax;Calcium carbonate;Calcium chloride;Calcium citrate;Calcium gluconate;Calcium hydroxide;Calcium lactate;Calcium phosphate (mono-, di-and tri-basic);Calcium sulphate;Candelilla wax;Carbon dioxide;Carnauba wax;Citric acid;Cyclotetraglucose;Cyclotetraglucose syrup;Erythritol;Fumaric acid;Glucono delta-lactone;Glycerin or Glycerol;Glycerol esters of citric, lactic and tartaric acids;Helium;High fructose syrup;Hydrochloric acid;Hydrogen peroxide;Hydrogenated starch hydrolysate (polyglycitol syrup);Isomalt;Lactic acid;Lactitol;Magnesium carbonate;Magnesium chloride;Magnesium oxide;Magnesium hydroxide;Magnesium hydroxide carbonate;Magnesium lactate;Magnesium stearate;Magnesium sulphate;Malic acid;Maltitol;Maltitol syrup (hydrogenated glucose syrup);Mannitol;Nitrogen;Nitrous oxide;Oligofructose (from chicory root);Peracetic acid;Phosphoric acid;Polydextrose;Polyethylene glycol;Polyvinylpyrrolidone, insoluble (polyvinylpolypyrrolidone);Potassium acid tartrate;Potassium bicarbonate;Potassium carbonate;Potassium chloride;Potassium citrate;Potassium hydroxide;Potassium sulphate;Propylene glycol;Pullulan;Shellac;Silica aerogel;Sodium acetate;Sodium acid sulphate (sodium hydrogen sulphate);Sodium chloride;Sodium aluminium phosphate;Sodium bicarbonate;Sodium carbonate;Sodium citrate;Sodium fumarate;Sodium hydroxide;Sodium phosphate (mono-, di-and tri-basic);Sodium potassium tartrate;Sodium pyrophosphate;Sodium sesquicarbonate;Sodium sulphate;Sodium tartrate;Sorbitol;Sorbitol syrup;Succinic acid;Sucrose esters of fatty acids;Sucrose oligoesters, type I and type II;Sulphuric acid;Sulphurous acid;Tartaric acid;Thaumatin;Trehalose;Triammonium citrate;Xylitol.[S 59/2019 wef 01/02/2019]Part 2PERMITTED ENZYMES(A)Enzymes derived from animal sourcesEnzymeEC NumberSourceCatalase1.11.1.6Bovine liverLactoperoxidase1.11.1.7Bovine milkLipase, triacylglycerol3.1.1.3Bovine stomach; salivary glands or forestomach of calf, kid or lamb; porcine or bovine pancreasLysozyme3.2.1.17Egg whitesPancreatin (or pancreatic elastase)3.4.21.36Pancreas of the hog or ox Pepsin3.4.23.1Bovine or porcine stomachPhospholipase A23.1.1.4Porcine pancreasRennet3.4.23.4Aqueous extracts from the fourth stomach of calves, kids, lambs, and adult bovine animals, sheep and goatsThrombin3.4.21.5Bovine or porcine bloodTrypsin3.4.21.4Porcine or bovine pancreas(B)Enzymes derived from plant sourcesEnzymeEC NumberSourceAlpha-amylase3.2.1.1Malted cerealsActinidin3.4.22.14Kiwifruit (Actinidia deliciosa)Beta-amylase3.2.1.2Malted cereals Sweet potato (Ipomoea batatas)Bromelain3.4.22.4Pineapple fruit/stem (Ananas comosus and Ananas bracteatus (L))Ficin3.4.22.3Ficus spp.Lipoxidase1.13.11.12Soyabean whey or mealPapain3.4.22.2Carica papaya (L) (Fam. Caricaceae)(C)Enzymes derived from microbial sourcesEnzymeEC NumberProduction organismDonor organismDonor gene1,4-alpha-glucan branching enzyme2.4.1.18Bacillus subtilisRhodothermus obamensis1,4‑alpha‑glucan branching enzyme Geobacillus stearothermophilus2 Alpha-acetolactate decarboxylase4.1.1.5Bacillus amyloliquefaciens Bacillus licheniformisBacillus brevisAlpha-acetolactate decarboxylase Bacillus subtilis Bacillus subtilisBacillus brevisAlpha-acetolactate decarboxylaseAlpha, alpha‑trehalase3.2.1.28Trichoderma longibrachiatum3Trichoderma longibrachiatum3Alpha, alpha‑trehalaseAlpha-amylase3.2.1.1Aspergillus niger1 Aspergillus niger1Aspergillus niger1Alpha-amylase Aspergillus niger1Rhizomucor pusillusAlpha-amylase Aspergillus oryzae Bacillus amyloliquefaciens Bacillus amyloliquefaciensBacillus amyloliquefaciensAlpha-amylase Bacillus licheniformis Bacillus licheniformisBacillus amyloliquefaciensAlpha-amylase Bacillus licheniformisBacillus licheniformisAlpha-amylase Bacillus licheniformisBacillus licheniformis and Bacillus amyloliquefaciensAlpha-amylase Bacillus licheniformisGeobacillus stearothermophilus2Alpha-amylase Bacillus licheniformisPseudomonas stutzeriAlpha-amylase Bacillus subtilis Bacillus subtilisBacillus megateriumAlpha-amylase Bacillus subtilis Alicyclobacillus pohliaeAlpha-amylase Bacillus subtilisGeobacillus stearothermophilus2Alpha-amylase Geobacillus stearothermophilus2 Geobacillus stearothermophilus2Geobacillus stearothermophilus2Alpha-amylase Microbacterium imperiale Pseudomonas fluorescensThermococcalesAlpha-amylase Rhizopus oryzae Trichoderma longibrachiatum3Aspergillus kawachiiAlpha-amylaseAlpha-arabinofuranosidase3.2.1.55Aspergillus niger1 Alpha-galactosidase3.2.1.22Aspergillus niger1 Alpha-glucosidase (or maltase)3.2.1.20Aspergillus niger1 Aspergillus oryzae Trichoderma longibrachiatum3Aspergillus niger1Alpha-glucosidase (or maltase)Aminopeptidase3.4.11.1Aspergillus oryzae Lactocococcus lactis Amylomaltase2.4.1.25Bacillus amyloliquefaciensThermus thermophilusAmylomaltaseAqualysin 13.4.21.111Bacillus subtilisThermus aquaticusAqualysin 1Asparaginase3.5.1.1Aspergillus niger1 Aspergillus niger1Aspergillus niger1Asparaginase Aspergillus oryzae Aspergillus oryzaeAspergillus oryzaeAsparaginase Bacillus subtilisPyrococcus furiosusAsparaginaseAspergillopepsin I3.4.23.18Aspergillus niger1 Aspergillus oryzae Trichoderma longibrachiatum3Trichoderma longibrachiatum3Aspergillopepsin IAspergillopepsin II3.4.23.19Aspergillus niger1 Beta-amylase3.2.1.2Bacillus amyloliquefaciens Bacillus licheniformisBacillus flexusBeta-amylase Bacillus subtilis Beta-fructofuranosidase (invertase or saccharase)3.2.1.26Aspergillus japonicus Aspergillus niger1 Saccharomyces cerevisiae Beta-galactosidase (or lactase)3.2.1.23Aspergillus niger1 Aspergillus niger1Aspergillus oryzaeBeta-galactosidase (or lactase) Aspergillus oryzae Bacillus circulans ATCC 31382 Bacillus licheniformisBifidobacterium bifidumBeta-galactosidase (or lactase) Bacillus subtilisBifidobacterium bifidumBeta-galactosidase (or lactase) Kluyveromyces lactis4 Kluyveromyces marxianus5 Saccharomyces sp. Beta-glucanase (endo-beta glucanase or endo-1,3-beta-glucanase)3.2.1.6Aspergillus niger1 Aspergillus oryzae Bacillus amyloliquefaciens Bacillus amyloliquefaciensBacillus amyloliquefaciensBeta-glucanase (endo-beta glucanase or endo-1,3-beta-glucanase) Bacillus subtilis Bacillus subtilisBacillus subtilisBeta-glucanase (endo-beta glucanase or endo-1,3-beta-glucanase) Disporotrichum dimorphosphorum Humicola insolens Rasamsonia emersonii6 Trichoderma longibrachiatum3 Beta-glucosidase3.2.1.21Aspergillus niger1 Carboxylesterase3.1.1.1Rhizomucor miehei7 Carboxypeptidase C3.4.16.5Aspergillus niger1Aspergillus niger1Carboxypeptidase CCatalase1.11.1.6Aspergillus niger1 Aspergillus niger1Aspergillus niger1Catalase Micrococcus luteus8 Cellulase3.2.1.4Aspergillus niger1 Penicillium funiculosum Rasamsonia emersonii6 Trichoderma longibrachiatum3 Trichoderma longibrachiatum3Trichoderma longibrachiatum3Cellulase Trichoderma viride Chymosin3.4.23.4Aspergillus niger1 Aspergillus niger var. awamori Camelus dromedariusChymosin Escherichia coli K-12 strain GE81 Kluyveromyces lactis4 Kluyveromyces lactis4Calf prochymosin BChymosin Cyclodextrin glucanotransferase2.4.1.19Bacillus licheniformisThermoanaerobacter sp.Cyclodextrin glucanotransferase Paenibacillus macerans9 Deaminase3.5.4.6Aspergillus melleus Dextranase3.2.1.11Chaetomium erraticum Chaetomium gracile Penicillium lilacinum Endo-arabinase3.2.1.99Aspergillus niger1 Endo-protease 3.4.21.26Aspergillus niger1 Aspergillus niger1Aspergillus niger1Endo-proteaseGlucan 1,3-beta-glucosidase3.2.1.58Trichoderma harzianum Endo-1,3-beta-xylanase3.2.1.32Humicola insolens Endo-1,4-beta-xylanase3.2.1.8Aspergillus niger1 Aspergillus niger1Aspergillus niger1Endo-1,4-beta-xylanase Aspergillus niger1Rasamsonia emersonii6Endo-1,4-beta-xylanase Aspergillus oryzae Aspergillus oryzaeAspergillus aculeatusEndo-1,4-beta-xylanase Aspergillus oryzaeHumicola lanuginosa10Endo-1,4-beta-xylanase Bacillus amyloliquefaciens Bacillus licheniformisBacillus licheniformisEndo-1,4-beta-xylanase Bacillus subtilis Bacillus subtilisBacillus subtilisEndo-1,4-beta-xylanase Bacillus subtilisPseudoalteromonas haloplanktisEndo-1,4-beta-xylanase Disporotrichum dimorphosphorum Humicola insolens Rasamsonia emersonii6 Trichoderma longibrachiatum3 Trichoderma longibrachiatum3Aspergillus niger1Endo-1,4-beta-xylanase Trichoderma longibrachiatum3Aspergillus tubingensisEndo-1,4-beta-xylanase Trichoderma longibrachiatum3Thermopolyspora flexuosa11Endo-1,4-beta-xylanaseGlucoamylase (or amyloglucosidase)3.2.1.3Aspergillus niger1 Aspergillus niger1Aspergillus niger1Glucoamylase (or amyloglucosidase) Aspergillus niger1Gloeephyllum trabeumGlucoamylase (or amyloglucosidase) Aspergillus niger1Penicillum oxalicumGlucoamylase (or amyloglucosidase) Aspergillus niger1Talaromyces emersoniiGlucoamylase (or amyloglucosidase) Aspergillus niger1Trametes cingulataGlucoamylase (or amyloglucosidase) Aspergillus oryzae Rhizopus delemar Rhizopus niveus Rhizopus oryzae Trichoderma longibrachiatum3Trichoderma longibrachiatum3Glucoamylase (or amyloglucosidase)Glucose isomerase (or xylose isomerase)5.3.1.5Actinoplanes missouriensis Bacillus coagulans Microbacterium arborescens Streptomyces olivaceus Streptomyces olivochromogenes Streptomyces murinus Streptomyces rubiginosus Streptomyces rubiginosusStreptomyces rubiginosusGlucose isomerase (or xylose isomerase)Glucose oxidase1.1.3.4Aspergillus niger1 Aspergillus niger1Aspergillus niger1Glucose oxidase Aspergillus niger1Penicillium chrysogenumGlucose oxidase Aspergillus oryzaeAspergillus niger1Glucose oxidase Penicillium chrysogenum Glutaminase3.5.1.2Bacillus amyloliquefaciens Glycerophospholipid cholesterol acyltransferase2.3.1.43Bacillus licheniformisAeromonas salmonicida subsp. salmonicidaGlycerophospholipid cholesterol acyltransferaseHexose oxidase1.1.3.5Hansenula polymorpha12Chondrus crispusHexose oxidaseInulinase3.2.1.7Aspergillus niger1 Lipase, monoacylglycerol3.1.1.23Penicillium camembertii Lipase, triacylglycerol3.1.1.3Aspergillus niger1 Aspergillus niger1Candida antarcticaLipase, triacylglycerol Aspergillus niger1Fusarium culmorumLipase, triacylglycerol Aspergillus oryzae Aspergillus oryzaeFusarium oxysporumLipase, triacylglycerol Aspergillus oryzaeHumicola lanuginosa10Lipase, triacylglycerol Aspergillus oryzaeRhizomucor miehei7Lipase, triacylglycerol Aspergillus oryzaeHumicola lanuginosa10 and Fusarium oxysporumLipase, triacylglycerol Candida rugosa Hansenula polymorpha12Fusarium heterosporumLipase, triacylglycerol Mucor javanicus13 Penicillium roquefortii14 Rhizomucor miehei7 Rhizopus arrhizus Rhizopus niveus Rhizopus oryzae Lysophospholipase3.1.1.5Aspergillus niger1 Aspergillus niger1Aspergillus niger1Lysophospholipase Trichoderma longibrachiatum3Aspergillus nishimuraeLysophospholipaseMaltogenic alpha-amylase 3.2.1.133Bacillus licheniformisGeobacillus stearothermophilus2Maltogenic alpha-amylase Bacillus subtilisGeobacillus stearothermophilus2Maltogenic alpha-amylaseMaltotetraohydrolase3.2.1.60Bacillus licheniformisPseudomonas stutzeriMaltotetraohydrolaseMannan endo-1,4-beta-mannosidase3.2.1.78Aspergillus niger1 Bacillus amyloliquefaciens Bacillus subtilis Trichoderma longibrachiatum3 Trichoderma longibrachiatum3Trichoderma longibrachiatum3Mannan endo-1,4-beta-mannosidaseMetalloproteinase153.4.24.4Aspergillus oryzae Bacillus amyloliquefaciens Bacillus amyloliquefaciensBacillus amyloliquefaciensMetalloproteinase Bacillus coagulans Bacillus subtilis Bacillus subtilisBacillus amyloliquefaciensMetalloproteinase Geobacillus caldoproteolyticus Geobacillus stearothermophilus2 Mucorpepsin (or aspartic proteinase)3.4.23.23Aspergillus oryzae Aspergillus oryzaeRhizomucor miehei7Aspartic proteinase Cryphonectria parasitica Rhizomucor miehei7 Pectin esterase3.1.1.11Aspergillus niger1 Aspergillus niger1Aspergillus niger1Pectin esterase Aspergillus oryzaeAspergillus aculeatusPectin esterasePectin lyase4.2.2.10Aspergillus niger1 Aspergillus niger1Aspergillus niger1Pectin lyase Trichoderma longibrachiatum3Aspergillus niger1Pectin lyasePeroxidase1.11.1.7Aspergillus niger1Marasmius scorodoniusPeroxidasePhosphatidylinositol phospholipase C3.1.4.11Pseudomonas fluorescensIsolated from soilPhosphatidylinositol phospholipase CPhosphodiesterase I3.1.4.1Leptographium procerum Phospholipase A13.1.1.32Aspergillus oryzaeFusarium venenatumPhospholipase A1Phospholipase A23.1.1.4Aspergillus niger1Porcine pancreasPhospholipase A2 Streptomyces violaceoruber Trichoderma longibrachiatum3Aspergillus nishimuraePhospholipase A2Phospholipase C3.1.4.3Pichia pastorisIsolated from soilPhospholipase C3-Phytase3.1.3.8Aspergillus niger1 Aspergillus niger1Aspergillus niger13-Phytase4-Phytase3.1.3.26Aspergillus oryzaePeniophora lycii4-PhytasePolygalacturonase (pectinase) 3.2.1.15Aspergillus niger1 Aspergillus niger1Aspergillus niger1Polygalacturonase (pectinase) Aspergillus oryzae Aspergillus oryzaeAspergillus aculeatusPolygalacturonase (pectinase) Rhizopus oryzae Trichoderma longibrachiatum3 Protein-glutaminase3.5.1.44Chryseobacterium proteolyticum Pullulanase3.2.1.41Bacillus acidopullulyticus Bacillus amyloliquefaciens Bacillus licheniformis Bacillus licheniformis Bacillus deramificansPullulanase Bacillus subtilis Bacillus subtilisBacillus acidopullulyticusPullulanase Bacillus subtilisBacillus deramificansPullulanase Bacillus subtilisBacillus naganoensisPullulanase Klebsiella pneumoniae16 Pullulanibacillus sp. Ribonuclease3.1.26.5Penicillium citrinum Serine proteinase173.4.21.14Aspergillus melleus Aspergillus oryzae Bacillus amyloliquefaciens Bacillus halodurans Bacillus licheniformis Bacillus subtilis Serine protease (Chymotrypsin)3.4.21.1Bacillus licheniformisNocardiopsis prasinaSerine protease (Chymotrypsin)Serine protease with trypsin specificity3.4.21.4Fusarium venenatumFusarium oxysporumSerine protease with trypsin specificityTannase3.1.1.20Aspergillus oryzae Transglucosidase2.4.1.24Aspergillus niger1 Trichoderma longibrachiatum3Aspergillus niger1TransglucosidaseTransglutaminase2.3.2.13Streptomyces mobaraensis18 Urease3.5.1.5Lactobacillus fermentum [S 59/2019 wef 01/02/2019]1 Aspergillus niger group includes A. aculeatus, A. awamori, A. ficuum, A. foetidus, A. japonicus, A. phoenicis, A. saitor and A. usamii.2 Geobacillus stearothermophilus – former name Bacillus stearothermophilus.3 Trichoderma longibrachiatum also known as Trichoderma reesei.4 Kluyveromyces lactis – former name Saccharomyces lactis.5 Kluyveromyces marxianus – former names Saccharomyces fragilis and Kluyveromyces fragilis.6 Rasamsonia emersonii – former name Talaromyces emersonii.7 Rhizomucor miehei – former name Mucor miehei.8 Micrococcus luteus – former name Micrococcus lysodeikticus.9 Paenibacillus macerans – former name Bacillus macerans.10 Humicola lanuginosa also known as Thermomyces lanuginosus.11 Thermopolyspora flexuosa – former name Nonomuraea flexuosa.12 Hansenula polymorpha also known as Pichia angusta.13 Mucor javanicus also known as Mucor circinelloides f. circinelloides.14 Penicillium roquefortii also known as Penicillium roqueforti.15 Metalloproteinase (EC 3.4.24.4) includes vibriolysin (EC 3.4.24.25), pseudolysin (EC 3.4.24.26), thermolysin (3.4.24.27), bacillolysin (EC 3.4.24.28), aureolysin (EC 3.4.24.29), coccolysin (EC 3.4.24.30), mycolysin (EC 3.4.24.31), beta-lytic metalloendopeptidase (EC 3.4.24.32), deuterolysin (EC.3.4.24.39), serralysin (EC 3.4.24.40).16 Klebsiella pneumoniae – former name Klebsiella aerogenes.17 Serine proteinase (EC 3.4.21.14) includes oryzin (EC 3.4.21.63) and subtilisin (EC 3.4.21.62).18 Streptomyces mobaraensis – former name Streptoverticillium mobaraense.[S 59/2019 wef 01/02/2019][S 152/2017 wef 01/04/2017][S 816/2014 wef 15/12/2014][S 493/2013 wef 01/08/2013][S 444/2012 wef 03/09/2012][S 195/2011 wef 15/04/2011][S 704/2020 wef 31/08/2020]

Schedule 9

Food with maximum amounts of pesticides

NINTH SCHEDULERegulation 30(2) and (5)Food with maximum amounts of pesticidesColumn 1 Column 2 Column 3Substance Maximum residue limit (ppm) Type of foodAcephate 10 lettuce 5 tomatoes, cottonseeds, broccoli, cabbages, cauliflowers, kale, Brussels sprouts, citrus fruits 1 soya beans 0.5 potatoes 0.2 eggs, edible offal, fat of meat, meat 0.1 milk, nutsAcifluorfen 0.1 seed and pod vegetables, rice grain 0.5 nuts 0.02 milk, meat, eggsAlachlor 0.01 wheat, barley, maize, seed and pod vegetables, cabbages, cauliflowers, nuts 0.001 meat, milkAldicarb 0.5 potatoes 0.2 strawberries, citrus fruits 0.1 coffee beans 0.05 cottonseed, maize, onions, nuts 0.02 sugar-cane, cereal grain, soya beans 0.01 meatAluminium phosphide 0.1 cereal grain, nuts, coffee beansAmitraz 0.1 meat, milk and milk productsAsulam 0.4 potatoes 0.1 sugar-cane, hops, meat, milkAtrazine 0.1 citrus fruits, grapes, maize, pineapples, sorghum, sugar-cane, sweet corn 0.01 potatoesAzinphos-methyl 4 kiwi fruit (whole fruit), grapes, peaches 2 apricot, citrus fruits, celery 1 fruits (except as otherwise listed), broccoli, Brussels sprouts 0.5 vegetables (except as otherwise listed) 0.4 kiwi fruits (in edible part) 0.2 cereal grains, cottonseeds, potatoes, sunflower seed, soya beans (dry)Azocyclotin (the total residue arising from the use of azocyclotin and/or cyhexatin) 2 peaches, grapes, apples, strawberries 0.2 beans 0.1 egg-plantsBendiocarb 0.1 mushrooms 0.05 meat and meat products, wheat, eggs, fat of meat, maize, oats, sugar, beef 0.02 pome fruitBenomyl (determined as the sum of benomyl, carbendazim, and 2-aminobenzimidazine and expressed as carbendazim) 10 citrus fruits, cherries, apricots 5 peppers, barley, berry fruits, pome and stone fruits, mangoes, carrots, lettuce 3 avocados, vegetables, potatoes 2 grapes, mangoes (pulp), rockmelons, beans, celery, plums, gherkins 1 bananas (whole), mushrooms 0.5 Brussels sprouts 0.2 peanuts, water 0.1 sugar-cane, nuts, eggs (on shell-free basis), onions, asparagus 0.05 cereal grains, meat, milk and milk productsBromophos 10 cereal grains 5 plums 2 carrots, lettuce, radishes, spinach, leeks, white flour, wholemeal bread 1 peaches, currants, cabbages, celery, beans, pears 0.5 berry fruits, onions, tomatoes, Brussels sprouts 0.1 peas, cucumbers, cauliflowers, cabbages, broccoli, broad beans (without pod)Bromacil 0.04 citrus fruits, asparagus, pineapplesCaptan 50 cherries 25 pears, apples 20 black and red currants, potatoes, soya beans, apricots, spinach, strawberries 15 citrus fruits, plums, tomatoes, peaches 10 cranberries, cucumbers, lettuce, green beans, peppers, raspberries 5 raisinsCarbaryl 100 clover 20 wheat bran 10 apricots, asparagus, avocados, leafy vegetables, blackberries, boysenberries, cherries, nectarines, okra, raw olives, peaches, raspberries, nuts (whole in shell), plums, sorghum (grain) 7 blueberries, citrus fruits, strawberries, cranberries 5 rambutans, guava, passion fruits, apples, barley, beans, egg-plants, grapes, oats, pears, peas in the pod, pepper, poultry skin, rice in husk, tomatoes, wheat 3 pumpkins, cucumbers, melons 2 beetroots, carrots, peanuts (whole in shell), radishes, wholemeal flour 1 cottonseed, sweet corn (kernels), nuts (shelled), olives (processed), cowpeas (processed), sunflowers, kiwi fruits (edible portion) 0.5 poultry (total edible portion), eggs (on shell-free basis) 0.2 potatoes, meat of cattle, goats, sheep and pigs, flour, sugar beets, wheat flour (white) 0.1 milk, milk productCarbendazim 10 citrus fruits, apricots, cherries, peaches 5 tomatoes, berry fruits, blackcurrant, carrots, lettuce, peppers 3 potatoes 2 apples, pears, celery, dried beans, prunes, gherkins, lima beans, mangoes, plums, nectarines, melon 1 whole bananas, mushroom, sweet potatoes 0.5 cucurbits, avocados, banana pulp, barley, Brussels sprouts, cucumbers, egg-plants, oats, rice, rye, wheat 0.2 chestnuts, soya bean 0.1 milk, onion, almonds, nuts, asparagus, raw coffee beans, egg (shell-free basis)Carbofuran and 3-hydroxy carbofuran expressed as carbofuran 2 Brussels sprouts 0.5 cabbages, carrot, potatoes 0.2 cauliflowers, rice (hulled), soya beans 0.1 oats, oil seeds, onions, peaches, nuts, pears, wheat, bananas, barley, mustard seeds, raw coffee beans, egg-plants, lettuce, maize, strawberries, sugar-cane, sweet corn, tomatoes 0.05 meat and meat products, fat of meat, milkChlordane (sum of cis and trans chlordane and oxychlordance) 0.05 fat of meat, fish, crude linseed oil, crude cottonseed oil, crude soya bean oil 0.02 vegetables, eggs, fruits, edible cottonseed oil, edible soya bean oil, pineapples, cereal grain 0.002 milk and milk productsChlorfenvinphos 0.4 carrots, celery 0.2 fat of meat 0.1 cauliflowers, radishes, horseradish, tomatoes 0.05 Brussels sprouts, cabbages, broccoli, turnips, sweet potatoes, onions, leeks, egg-plants, mushrooms, nuts (shell-free basis), maize, wheat, cottonseeds, rice, potatoes 0.008 milk and milk productsChlormequat 5 wheat, rye, oats 3 pears 1 raisin and other dried vine fruit, grapes 0.1 milk and milk productsChlorothalonil 25 peaches, currants 10 celery, cherries, berry fruits, kale, lettuce head, peppers 7 vegetables (except celery and potatoes), apricots, plums, beans (in pods), citrus fruits, cucumbers, grapes, melons, onion, pumpkin, tomatoes 1 carrot, sweet corn 0.5 lima beans 0.2 peanuts (whole), bananas (whole), cereal grains 0.1 potatoes, peanuts (kernel)Chlorpropham 50 potatoesChlorpyrifos 2 fat of meat, dried fruit, kiwi fruits 1 apples, cabbage, grapes, kale 0.5 carrots, peppers, tomatoes, pears 0.3 citrus fruits 0.2 beans, egg-plants, berry fruits, fat of meat (other than poultry) 0.1 lettuce, fat of poultry, rice in the husk 0.05 oil seeds, crude cottonseed oil, cauliflowers, celery, eggs (shell-free basis), mushrooms, onions, potatoes, cabbages 0.01 milk and milk products (on a fat basis)Chlorpyrifosmethyl 20 bran 10 maize, sorghum and wheat 2 flour, bread (wholemeal) 0.5 apples, peaches, tomatoes, white bread 0.1 beans, cabbages, egg-plants, lettuce, pepper, radishes, rice, green tea 0.05 fat of meat, eggs, meat and meat products 0.01 milk and milk productsCoumaphos 1 fat of cattle and poultry 0.5 fat of sheep, pigs and goats 0.05 eggs 0.02 milk and milk productsCyhexatin (defined as the sum of cyhexatin and dicyclohexyltin oxide, expressed as cyhexatin) 5 kiwi fruits, peaches 3 strawberries, blackcurrants 2 apples, pears, citrus fruits, bananas, berry fruit, vegetables, plums, tea (dry manufactured) 1.0 beans, gherkins 0.5 cucumbers, melons 0.2 meat 0.05 milk and milk productsCypermethrin (sum of isomers) 2 lettuce, citrus fruits, nectarines, peaches, spinach, pome fruits 1 cherries, grapes, plums, leafy vegetables, brassicas 0.5 tomatoes, barley, currants, edible vegetable oil, berry fruits, kidney beans in pod, leeks, pepper 0.2 meat, fat of meat, cucumbers, egg-plants, oilseed, wheat 0.1 onions 0.05 soya beans, sweet corn, maize, peas, coffee beans, eggs, kidney bean without pod, mushroom, meat, root and tuber vegetables 0.02 peanuts 0.01 milk, potatoes2,4-D 2 citrus fruits 2 edible offal of cattle, pigs, sheep and goats 0.5 barley, rye, wheat 0.2 other cereal grains, potatoes 0.1 blackberries, raspberries and other berries 0.05 eggs, meat, milk and milk productsDeltamethrin 10 tea 5 wheat bran (unprocessed) 2 cereal grains (whole grain), wheat flour (wholemeal), coffee beans 0.5 white wheat flour 0.2 leafy vegetables 0.1 oil seeds, pome fruits, legumes and bulb vegetables 0.05 brassica leaves, vegetables, edible peel, bananas, cocoa beans, grapes, kiwi fruits, stone fruits, oranges, strawberries 0.01 melons, mushrooms, pineapples, root and tuber vegetablesDemeton (including demeton-O, demeton-S, demeton-O-methyl, demeton-S-methyl and oxydemoton-S methyl) 1 apricots, grapes, peaches 0.5 apples, citrus fruits, pears, cereal grains, tomatoes, lettuce, celery, egg-plants, cabbages, cauliflowers 0.2 plums 0.1 melons, strawberriesDiazinon 2 olives (unprocessed), olive oil 0.7 peaches, citrus fruits, leafy vegetables, fat of meat, sweet corn 0.5 all other fruits, kiwi fruits, other vegetables 0.1 almonds, barley, cottonseed, nuts, polished rice, safflower seeds, raw cereals, sunflower seeds 0.02 milkDichlorvos 5 cocoa beans 2 raw cereals, coffee beans (green), soya beans, peanuts, lentils, nuts 1 lettuce 0.5 milled cereal products, mushrooms, tomatoes, vegetables (except lettuce) 0.1 fruit and miscellaneous food items not otherwise specified (e.g bread, cakes, cooked meats, etc.) 0.05 eggs (shell-free basis), meat, poultry 0.02 milkDicofol 5 almonds, fruits (except strawberries), vegetables (except cucumbers, gherkins, tomatoes), hops (dried), tea (dry manufactured) 2 cucumbers, gherkins 1 strawberries, tomatoes 0.1 cottonseedsDimethoate (including its oxygen analogues) 2 vegetables (except as otherwise listed), apples, apricots, cherries, citrus fruits, blackcurrants, grapes, peaches, pears, plums, olives 1 tomatoes, peppers, strawberries 0.05 potatoesDinocap 0.1 grapes, pome and stone fruits, strawberries, cucumbersDiphenylamine 5 apples, pearsDiquat 5 barley, rice (in husk), wheat bran 2 rapeseeds, sorghum grains, wheat, wholemeal wheat flour 1 cottonseeds 0.5 beans, sunflower seeds 0.2 potatoes, white wheat flour, rice (husked or polished) 0.1 onions, maize, sugarbeet, peas, cottonseed oil, rapeseed oil, sesame seed oil, sunflower seed oil 0.05 vegetables, meat and meat products 0.01 milkDisulfoton (as demeton) 0.5 maize, vegetables, rice (in husk), potatoes 0.2 cereal grainsDithiocarbamates (expressed as CS2 and referred separately to the residues arising from any or each of the following groups of dithiocarbamates): 5 grapes, celery, currants, bulbs 3 apples, peaches, pears, strawberries, tomatoes 2 brassicas and other leafy vegetables, beans 1 bananas, cherries, plums, lettuce(a)Dimethyl, dithiocarbamates resulting from the use of ferbam, thiram or ziram 0.5 cereal grain, carrots, beans, cucumber 0.1 potatoes(b)Ethylenebisdithio- carbamates (resulting from the use of mancozeb, maneb or zinb) and excluding propineb 2 asparagusDodine 5 apples, peaches, grapes, pears, strawberries 2 cherriesEDB (ethylene dibromide) 0.1 fruits, vegetablesEthylene oxide 50 whole spicesEndosulfan (including endosulfan sulphate) 30 tea (dry manufactured) 2 vegetables (except carrots, potatoes, sweet potatoes, onions), fruits 1 cottonseed 0.5 cottonseed oil (crude) 0.2 fat of meat, carrots, potatoes, sweet potatoes, onions (bulb) 0.1 rice (in husk) 0.02 milk and milk productsEthion 5 tea (dry manufactured) 2.5 fat of meat of cattle 2 grapes, apples, beans, citrus fruits, pears, strawberries, plums, tomatoes 1 egg-plants, garlic, nectarines, onions, peaches, peppers 0.5 cottonseed, cucumbers 0.2 eggs, fat of meat (other than cattle) 0.1 almonds, apricots, cherries, nuts 0.05 maize 0.02 milkEthoxyquin 3 apples, pearsFenamiphos 0.5 oranges (whole) 0.2 carrots, lettuce 0.1 sweet potatoes, potatoes, roasted coffee beans, orange flesh 0.05 sugar-cane, peanuts, tomatoes, leafy vegetables (except lettuce), pineapples, grapes, bananas, celery, onions, other citrus fruitsFenbutatin-oxide 5 citrus fruits, bananas, cherries, apples, grapes, pears 3 pome fruits, peaches, strawberries, plums 1 cucumber, egg-plant, gherkin, melons, tomatoes 0.02 milkFenitrothion 20 raw wheat bran, raw rice bran 10 cereal grains 1 peaches, polished rice, white wheat flour 2 processed wheat bran, citrus fruits, apples, cherries, grapes, lettuce 0.5 cabbages, pears, peas, tomatoes, dried green tea, strawberries 0.2 white bread, leeks, radishes 0.1 cocoa beans, nuts, other fruits and vegetables, peppers, dried soya beans 0.05 cucumbers, fat of meat, onions 0.002 milkFenthion 2 citrus fruits, berry fruits, pome and stone fruits, figs, grapes, persimmons, passionfruit, guava, cherries, lettuce, peaches, pears, fat of meat 1 bananas, cabbages, cauliflowers, olive oil, olives, plums 0.5 peas, tomatoes 0.2 citrus juice 0.1 beans, onions, rice, sweet potatoes, wheat 0.05 milk, potatoesFentin 1 celery 0.2 sugarbeets, carrots 0.1 potatoes, celery, cocoa beans, raw coffee beans, rice (in husk) 0.05 peanuts and pecans (shell-free basis)Fenvalerate 5 raw cereal (whole grain), wheat bran, kiwi fruits, peaches, wholemeal flour, wholemeal bread, celery, brassicas, leafy vegetables, cherries, citrus fruits, lettuce, berry fruits, tomatoes, meat fat 1 berry fruits, whole green beans, tomatoes, meat fat 0.5 dried beans, watermelons 0.2 cottonseed, cucumbers, melons, nuts, flour 0.1 cottonseed oil, peanuts (whole), soya beans, sunflower seeds, sweet corn 0.05 root and tuber vegetables 0.01 milkFolpet 30 currants (fresh) 25 grapes, blueberries 20 strawberries 15 cherries, lettuce, raspberries 10 apples, citrus fruits 5 tomatoes 2 cucumbers, onions, watermelonsHydrogen cyanide 75 (as HCN) raw cereals 6 (as HCN) flourImazalil 5 citrus fruits (whole) 0.5 cucumbers, gherkins 0.2 banana pulp 0.1 citrus fruits (without peel) 0.01 wheat grainInorganic bromide (total bromide ion from all sources) 400 spices, herbs 250 dried figs 100 cabbages, lettuce, dried dates, raisins, sultanas, currants 75 avocados, tomatoes 50 raw cereals, dried peaches, wholemeal flour, capsicums, cucumbers, celery 30 strawberries, citrus fruits, all other dried fruits (except dried prunes) 20 dried prunes, all other fruits, vegetablesIprodione 10 grapes, apples, peaches, pears, plums, berry fruits 5 blackcurrants, lettuce, cucumbers, kiwi fruits, raspberries, tomatoes 3 rice (husked and unpolished) 1 rapeseeds, chicory 0.2 dry beans 0.1 garlic and onionsIsofenphos 0.02 animal fats, meat, maize 0.01 milkMalathion 20 unprocessed wheat or rice bran 8 beans (dried), blackberries, cabbages, cereal grains, fruits (dried), grapes, lentils, lettuce, nuts (whole in shell), raspberries, spinach 6 cherries, peaches, plums 5 broccoli 4 citrus fruits 3 tomatoes, turnip, kale and other leafy vegetables 2 apples, green beans, wholemeal and flour from rye and wheatMaleic hydrazide 50 potatoes 15 onionsMancozeb (see dithiocarbamates) Maneb (see dithiocarbamates) Metalaxyl 2 lettuce 1 grapes, citrus fruits, spinach 0.5 avocados, broccoli, cabbages, cauliflowers, cucumbers, gherkins, tomatoes 0.2 melons, watermelons 0.1 potatoes 0.05 cereal grains, onions, peas, sugarbeets, sunflower seedsMethamidophos 2 tomatoes, bulbs 1 broccoli, Brussels sprouts, cabbages, brassicas, and other leafy vegetables, cauliflowers, celery, egg-plants, lettuce, peaches, peppers 0.5 citrus fruits, cucumbers 0.1 cottonseed, potatoes, rapeseed 0.05 soya beans (dried)Methidathion 5 mandarins 2 citrus fruits (excluding mandarins) 1 crude cottonseed oil 0.2 apples, pears, passion fruits, apricots, cabbages, cauliflowers, cherries, grapes, leafy vegetables, nectarines, peaches, plums 0.1 beans, maize, peas, mangoes 0.02 animal fats, animal meat, eggs (shell-free basis)Methiocarb 0.1 vegetables 0.05 citrus fruits, maize, meat, eggs, sweet cornMethomyl 5 peas, lettuce, cabbages, kale, apples, nectarines, peaches, spinach 3 celery 2 asparagus, citrus fruits, cherries, grapes 1 tomatoes 0.5 cucumbers, egg-plants 0.2 leafy vegetables 0.1 potatoes 0.02 milk, meatMonocrotophos 0.5 apples, pears, tomatoes, bananas 0.2 beans, Brussels sprouts, cabbages, cauliflowers, citrus fruits 0.1 raw coffee beans, cottonseeds, onions, peas 0.05 edible vegetable oil, potatoes, carrots, maize, soya beans, turnips 0.02 meat, eggs (shell-free basis) 0.002 milkOxamyl 3 celery, citrus fruits, peppers 2 apples, melons, tomatoes 1 pineapples 0.5 cucumbers 0.2 cottonseed, bananas 0.1 beets, carrots, coffee beans, peanuts, potatoes, sugar beets, soya beans (dried), sweet potatoes 0.05 dried kidney beans, onions, maizeParaquat 10 rice (in husk) 2 sunflower seeds 1 olives (fresh) 0.5 rice (polished), sorghum, kidneys (pigs and sheep) 0.2 cottonseed, potatoes, dried hops, passion fruits 0.1 maize, soya beans 0.05 vegetables, fruits, sugar-canes, nuts, raw cereals (other than rice and maize), meat and meat products, coffee beans 0.01 milk, eggsParathion 1 peaches, apricots, citrus fruit 0.7 vegetables (except carrots) 0.5 all other fruits, raw cereals, carrotsPermethrin (total isomers) 10 wheat bran 5 lettuce, celery, cabbages, kale, spring onions 2 pome and stone fruits, wheat flour, kiwi fruits, cereal grains, broccoli, currants, grapes, tomatoes 1 berry fruits, egg-plants, olives, peppers, sunflower seeds, meat fat, meat, beans with pods, asparagus, Brussels sprouts, sunflower seed oil 0.5 flour, bread, green beans, cauliflowers, citrus fruits, cottonseeds, cucumbers, gherkins, radishes, leeks 0.1 dry beans, almonds, carrots, cottonseed oil, eggs, melons, legume oil seed, soya bean oil, mushrooms, peas, meat, meat fat 0.05 sweet corn, milk and milk products (fat basis), potatoes, coffee beans, rapeseeds, sugarbeetsPhosphomidon 0.5 apples, pears 0.4 citrus fruits 0.2 beans, broccoli, Brussels sprouts, cabbages, carrots, cherries, cauliflowers, kale, green peppers, peaches, peas, plums, spinach, strawberries 0.1 cereal grains, cucumbers, lettuce, tomatoes, watermelons 0.05 root vegetables (includes potatoes)Phorate 0.5 carrots 0.1 beans, cowpeas, egg-plants, rapeseed, tomatoes 0.2 lettuce 0.05 barley, meat, eggs (shell-free basis), grapes, milk, peanuts (shell-free basis), wheat, potatoesPhosalone 5 apples, peaches, cherries, grapes, plums 2 pears, broccoli, strawberries, tomatoes, Brussels sprouts, cabbages, citrus fruits, cucumbers, lettuce, peas 0.5 fat of meat of sheep and goats 0.1 potatoesPhosmet 15 kiwi fruits (whole fruit) 10 apples, berry fruits, grapes, peaches, pears, sweet potatoes (after washing) 5 nectarines, citrus fruits, forage crops (dry) 1 fat of meat of cattle 0.2 maize (kernel and cobs husk removed) 0.1 meat of pigs, peas 0.05 potatoes 0.02 milkPicloram 0.2 raw cereals 0.05 milk and milk products, meatPiperonyl butoxide 20 cereal grains, dried fish 8 fruits, vegetables, nuts, oil seeds, dried fruits, dried vegetables 0.1 meat and meat productsPrimicarb 1 apples, beans, broccoli, Brussels sprouts, cabbages, cauliflowers, celery, egg-plants, gherkins, lettuce, parsley, pome fruits, spinach, tomatoes, watercress 0.5 currants, leeks, onion, oranges, peaches, plums, berry fruits 0.2 rapeseed 0.05 barleys, beet roots, citrus fruits, cottonseeds, eggs (shell-free basis), meat, milk, oats, pecans, potatoes, radishes, sugarbeets, sweet corn, turnips, wheatPirimiphos-methyl 20 bran 10 cereal grains, peanut oil 5 wholemeal flour (wheat or rye), peanut kernels, mushrooms, olives 2 apples, Brussels sprouts, rice (hulled), wheat flour (white), kiwi fruits, cabbages, cauliflowers, cherries, pears, plums 1 wholemeal bread, rice (polished), carrots, cucumbers, currants, berry fruits, spring onions, peppers, tomatoes 0.5 bread, beans in pods, whole citrus fruits, dates 0.05 meat, poultry, milk, eggs, peas, potatoesProchloraz (determined as 2,4,6-trichlorophenol) 5 avocados, bananas, citrus fruits 2 mushrooms, mangoes 1 papayas, stone fruits 0.5 rapeseed 0.05 oats, barleys, wheat, ryePropargite 10 grapes, cranberries, raisins 7 apricots, peaches, nectarines, plums, strawberries 5 citrus fruits 3 apples, bananas, pears, stone fruits, passion fruits 0.1 corn grains, eggs, cottonseeds, almonds, meat, meat fat, nuts 0.08 milkPyrethrins 3 cereal grains, fish (dried) 1 fruits, vegetables, nuts, oil seeds, dried fruits, dried vegetablesQuintozene 1 bananas (whole) 0.3 lettuce, peanuts, celery 0.2 navy beans, potatoes, onions 0.1 tomatoes 0.03 cottonseeds 0.02 broccoli, cabbages 0.01 beans, peppers, bananas (pulp)Thiabendazole 10 apples, pears, citrus fruits 5 potatoes (washed before analysis) 3 bananas (whole fruit), strawberries 2 tomatoes 0.5 mushrooms 0.4 bananas (pulp) 0.2 cereal grains 0.1 meat, onions 0.05 milkThiometon 1 fruits, raw cereals, vegetables 0.5 apples, apricots, beans, cabbages, celery, cherries, chicory, egg-plants, grapes, lettuce, parsley, peaches, peanuts (whole), pears, peas (in pods), peppers, plums, strawberries, tomatoes 0.1 cottonseed 0.05 carrots, cereal grains, mustard seed, potatoes, rapeseed, sugarbeetsThiophanate-methyl 10 apricots, cherries, citrus fruits, grapes, peaches 5 apples, carrots, currants, berry fruits, celery, lettuce, pears, tomatoes 2 beans, gherkins, plums 1 bananas, mushrooms 0.5 cucumbers 0.1 cereal grains, chicken fat and meat, onions, sugarbeetsThiram 7 apples, bananas (whole), celery, onion bulbs, peaches, strawberries, tomatoesTriadimeforn 1 grapes, currants 0.5 apples, melons, paprikas, pome fruits, tomatoes 0.2 berry fruits, cucumbers, wheat 0.1 eggs, milk, barley, meat, coffee beans, oats, spring onions, peas, pumpkins, sugarbeetsTrichlorfon 0.2 grain legumes, bananas, peaches, Brussels sprouts, cauliflowers, kale, sweet corn, celery, beetroots, tomatoes 0.1 oil seeds, meat, fat of meat, nuts (on shell-free basis), beans, turnips, peanuts, raw cereals, radishes, fruits (except bananas, peaches and dried fruits), vegetables (except Brussels sprouts, cauliflowers, kale, sweet corns, celery, beetroots), cherries, citrus fruits, cottonseed, peas, mustard greens, pumpkins 0.05 milk, sugar-cane, carrots, egg-plants, sugarbeets, parsleyTriforine 5 peaches 2 apples, plums, cherries 1 beans, berry fruits, currants 0.5 tomatoes 0.2 Brussels sprouts 0.1 cereal grainsVamidothion 1 apples, peaches, pears, Brussels sprouts 0.5 sugarbeets, grapesZineb (see dithiocarbamates) Ziram 7 fruits, vegetables.[S 203/2023 wef 28/04/2023][S 146/2018 wef 28/03/2018][S 152/2017 wef 01/04/2017][S 59/2019 wef 01/02/2019]

Schedule 10

Maximum amounts of arsenic and lead permitted in food

TENTH SCHEDULERegulation 31(1)Maximum amounts of arsenic and lead permitted in foodNo article of food specified in the first column of the following table shall contain more than the amounts of the substances specified, in parts per million, in the second and third columns respectively:Type of Food Arsenic (As) Lead (Pb)(a)Beverages —

(1)

Ale, beer, cider, perry, porter, stout 0.2 0.2(2)Brandy, gin, rum, whisky and other alcoholic liquor and Chinese wine exceeding 40.0% v/v alcohol at 20°C 0.2 0.2(3)Wine, Chinese wine, liqueur, alcoholic cordial or cocktail 0.2 0.2(4)Alcoholic liquor not otherwise specified 0.2 0.2(5)Concentrated soft drinks intended for consumption after dilution 0.5 1(6)Concentrates used in the manufacture of soft drinks 0.5 2(7)Fruit and vegetable juice, not including lime and lemon juice 0.2 0.3(8)Lime and lemon juice 0.2 1(9)Beverages not specified above 0.1 0.2(b)Other Food —

(1)

Baking powder, Cream of Tartar 2 2(2)Canned fish and meat, meat extract and hydrolysed protein 1 2(3)Caramel 5 5(4)Chemicals used as ingredients or in the processing or preparation of food —

(a)

For which the B.P. or B.P.C. specifies a limit Current B.P. or B.P.C. Limit(b)Other chemicals 2 10 (5)Chicory, dried or roasted 1 2 (6)Cocoa powder (calculated on dry, fat-free substance) 1 2 (7)Coffee beans 1 2 (8)Colouring matter —

(a)

Part I — Synthetic Organic Colours 3 10 (b)Part II — Other Colours (on dry matter) except caramel 5 20 (9)Curry powder 1 2 (10)Dried herbs and spices (including mustard) 1.5 2 (11)Dried or dehydrated vegetables 1 2 (12)Edible gelatin 2 2 (13)Edible oils and fats 0.1 0.1 (13A)Fat spreads and blended spreads 0.1 0.04(14)Eggs, preserved or salted 1 2 (15)Fish, crustaceans and molluscs 1 2 (16)Flavourings 1 1.5 (17)Fresh fruits and vegetables 1 1 (18)Fruits, fruit products and vegetables in tins 1 1 (19)Ice-cream, ice lollies and similar frozen confections 0.5 0.5 (20)Infant formula 0.1 0.01 (applicable to infant formula as consumed)(20A)Baby food 0.1 0.2(21)Milk and milk products in tins 0.1 0.3 (22)Pickles 1 2 (23)Sugar —

(a)

Refined white sugar (sulphated ash not more than 0.03%) and anhydrous dextrose and dextrose monohydrate 1 0.5 (b)Others (including sugar syrups) 1 2 (24)Tea 1 2 (25)Tomato ketchup and other sauces 1 2 (26)Tomato puree, paste or powder containing 25% or more total solids 2 2 (27)Other food not specified above 1 2 [S 59/2019 wef 01/02/2019][S 152/2017 wef 01/04/2017]

Schedule 11

Microbiological standards for food

ELEVENTH SCHEDULERegulation 35Microbiological standards for food[S 608/2023 wef 04/03/2024]MICROBIOLOGICAL STANDARDS FORREADY-TO-EAT FOODPart 1ENTEROBACTERIACEAE AND ESCHERICHIA COLI1. The amount of Enterobacteriaceae (including Escherichia coli of any strain) detected in any ready-to-eat food, other than the ready-to-eat food mentioned in paragraph 2, must be less than 10,000 colony forming units per gram (for solid food) or millilitre (for liquid food).

2. Paragraph 1 does not apply to any ready-to-eat food —

(a)

that is fresh fruit, fresh vegetable or ripened cheese; or

(b)

that contains as an ingredient one or more of the ready-to-eat food mentioned in sub-paragraph (a).

3. The amount of Escherichia coli of any strain detected in any ready-to-eat food must be less than 100 colony forming units per gram (for solid food) or millilitre (for liquid food).Part 2PATHOGENS1. The amount of pathogen of the type specified in the first column of the following table that is detected in any ready-to-eat food must be less than the number of colony forming units specified for that pathogen in the second column of the table:PathogenColony forming units per gram (for solid food) or millilitre (for liquid food)Bacillus cereus200Clostridium perfringens100Coagulase-positive Staphylococcus aureus1002. Where any ready-to-eat food is a type of ready-to-eat raw seafood, the amount of Vibrio parahaemolyticus detected in the ready-to-eat food must be less than 100 colony forming units per gram (for solid food) or millilitre (for liquid food).

3. Any pathogen not mentioned in paragraph 1 or 2 (whether common, or introduced in any way, to the ready-to-eat food) must not be detected in any ready-to-eat food.[S 237/2020 wef 03/04/2020]MICROBIOLOGICAL STANDARDS FOR NON-READY-TO-EAT FOODPart 3NON-READY-TO-EAT FOOD1. In this Part —“non-intact”, for a beef product, means a beef product that has been subject to a process (for example, injection with a solution, mechanical tenderisation or comminution) that allows pathogens to penetrate below the beef product’s exterior surface into the beef product’s interior;“small consignment” means —

(a)

for a consignment of shell eggs, a consignment that does not exceed 10,000 shell eggs; and

(b)

for a consignment of any other article of food, a consignment that does not exceed 100 kg or 50 units of the article of food.

2. An article of food complies with a microbiological standard for a pathogen if, for the number of samples specified in the table for that article —

(a)

the amount of pathogen in each sample does not exceed the m limit; or

(b)

sub-paragraph (a) is not satisfied but —

(i)

the number of samples where the amount of pathogen exceeds the m limit does not exceed the c number; and

(ii)

the amount of pathogen in each sample does not exceed the M limit.Table 1 — Beef Products (non-intact)First columnSecond columnThird columnFourth columnFifth columnPathogenNumber of samplesc numberm limit M limit1.Escherichia coli O157:H75 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 g2.Non-O157 Shiga-toxin producing Escherichia coli (O26, O45, O103, O111, O121, O145)5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 gTable 2 — Blood-cockles and OystersFirst columnSecond columnThird columnFourth columnFifth columnPathogenNumber of samplesc numberm limit M limit1.Salmonella spp.5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 g2.Shigella spp.5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 g3.Vibrio cholerae5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 g4.Vibrio parahaemolyticus5 (except for a small consignment, one)2 (except for a small consignment, 0)100 colony forming units in one g1000 colony forming units in one g5.Vibrio vulnificus5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 gTable 3 — Meat and Meat ProductsFirst columnSecond columnThird columnFourth columnFifth columnPathogenNumber of samplesc numberm limit M limit1.Salmonella Enteritidis5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 g2.Salmonella spp. (except for Salmonella Enteritidis, Salmonella Typhi, Salmonella Paratyphi A and Salmonella Paratyphi B)5 (except for a small consignment, one)1 (except for a small consignment, 0)Not detected in 25 gNot detected in 25 g 3.Salmonella Typhi5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 g4.Salmonella Paratyphi A5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 g5.Salmonella Paratyphi B5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 gTable 4 — Pasteurised Poultry Shell Eggs and other Pasteurised Egg ProductsFirst columnSecond columnThird columnFourth columnFifth columnPathogenNumber of samplesc numberm limit M limit1.Listeria monocytogenes (for any pasteurised liquid egg product)5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 g2.Salmonella spp.5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 gTable 5 — Raw Poultry Shell Eggs and other Raw Egg ProductsFirst columnSecond columnThird columnFourth columnFifth columnPathogenNumber of samplesc numberm limit M limit1.Salmonella Enteritidis5 (except for a small consignment, one)0Not detected in 25 gNot detected in 25 g[S 608/2023 wef 04/03/2024]

Schedule 12

Form for nutrition information panel

TWELFTH SCHEDULERegulations 8A(1), 9B(1)(c) and (2)(c), 79(2), 248(1) and 250(2)Form for nutrition information panelNUTRITION INFORMATIONServings per package (here insert number of servings)*Serving size: (here insert the serving size)* Per Serving* or Per 100 g (or 100 ml)Energy kcal, kJ or both kcal, kJ or bothProtein g gFat g gCarbohydrate g g(here insert the nutrients for which nutrition claims are made, or any other nutrients to be declared) mcg, mg, g or other units of measurement as appropriate mcg, mg, g or other units of measurement as appropriate* Applicable only if the nutrients are declared on a per serving basis.[S 493/2013 wef 01/08/2013][S 175/2012 wef 02/05/2012][S 49/2016 wef 02/02/2016][S 760/2022 wef 03/10/2022]

Schedule 13

Permitted sweetening agents in selected foods and their maximum permitted levels

THIRTEENTH SCHEDULERegulation 18(3) and (4)Permitted sweetening agents in selected foods and their maximum permitted levels Maximum amount of Sweetening Agent in parts per million Sweetening Agent No. 123456Selected FoodsAcesulfame-KSaccharinCyclamates (as cyclamic acid)NeotameSteviol Glycosides (as steviol)SucraloseNon-alcoholic drinks Dairy-based drinks (flavoured and/or fermented) 350 (a)80250 (a)20200300Fruit drinks350 (a)80250 (a)20125 (a)300Vegetable juice drinks350 (a)80400 (a)20125 (a)300Water-based flavoured drinks, including “sport”, “energy”, or “electrolyte” drinks and particulated drinks3508025020160300Ready-to-drink coffee, coffee substitutes, tea, herbal infusions and other hot cereal and grain beverages (excluding cocoa), and pre-mixes for such products500200 50100300Soybean-based beverages 200400 Cheese and cheese products Cheese-based preparations 500 Desserts Dairy-based desserts and dessert mixes35010025032330400Fat-based desserts and dessert mixes, excluding dairy-based dessert products 35010025032330400Fruit-based desserts and dessert mixes, including fruit-flavoured water-based desserts 35010025032350400Cereal-based and starch-based desserts and dessert mixes 35010025032165400Egg-based desserts and dessert mixes35010025032330400 Edible ices Edible ices (including sherbet and sorbet)80010025026270320 Fruit and vegetable products Dried fruit500160 100 1500Candied fruit500 6540800Fruit in vinegar, oil or brine 200160 10160180Vegetables and seaweeds in vinegar, oil, brine, or soybean sauce200160 10330180Canned or bottled (pasteurised) fruit3502001000 (b)32330400Fruit preparations (including pulp, purees and fruit toppings)35020025032330400Fermented fruit products350160 65115150Fruit fillings for pastries350 100330400Canned or bottled (pasteurised) or retort pouch vegetables and seaweeds 350160 3370580Fermented vegetable and seaweed products, excluding fermented soybean products1000200 33200580Vegetable, nut and seed pulps and preparations 330 Vegetable, nut and seed spreads 330 Jams, jellies and marmalades 1000200100032360400Fruit-based spreads, excluding jams, jellies and marmalades100020050032330400 Confectionery Cocoa-based spreads, including fillings100020050032330400Cocoa and chocolate products50050050080550800Decorations, toppings (non-fruit) and sweet sauces 5005005001003301000Hard candy500 (except for microsweets and breath‑freshening mints, where up to 2500 ppm is permitted)500500327001800 (except for microsweets and breath‑freshening mints, where up to 30000 ppm is permitted)Nougats and marzipans1000500500327001800Soft candy1000 (except for microsweets and breath‑freshening mints, where up to 2000 ppm is permitted)500500327001800 (except for microsweets and breath‑freshening mints, where up to 30000 ppm is permitted) Cereal and cereal products Breakfast cereals, including rolled oats1200100 32150400Bread and bakery products, and mixes for these products1000 70160650Flour confectionery products and mixes for these products (applicable to products for special nutritional use only) 1000170160055330700 Fish and fish products Semi‑preserved caviar and other fish roe products 100 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms (applicable to sweet and sour products only)200160 10100120Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans and echinoderms (applicable to sweet and sour products only)200160 10100120 Sweeteners Tabletop sweetening agents including sweetening agents in sachetsGood manufacturing practiceGood manufacturing practiceGood manufacturing practiceGood manufacturing practiceGood manufacturing practiceGood manufacturing practicePancake syrup and maple syrup100030050070 1500 Seasonings, sauces, soups Seasonings and condiments (excluding sauces) 20001500 3230700Mustards350320 12130140Sauces, gravies and dressings, and their mixes 350160500 (emulsified sauces only)12350 (except for soybean sauces, where up to 165 ppm is permitted)450Soups and broths, including mixes 110110 55045 Special purpose foods Special purpose medical foods (excluding products for infants)45020040032175400Dietetic formulae for weight management45024040026175320Dietetic foods (excluding dietetic products stated elsewhere in the Table and products for infants)450200400 175400Alcoholic drinks Drinks consisting of a mixture of a non-alcoholic drink and beer, cider, perry, spirits or wine3508025020200250Snacks Snacks: ready-to-eat, prepacked, dry, savoury starch products and coated nuts350100 18170200[S 425/2024 wef 31/05/2024][S 59/2019 wef 01/02/2019][S 146/2018 wef 28/03/2018][S 152/2017 wef 01/04/2017](a) Product label to carry an advisory statement that children 9 years old and below should not consume more than 2 servings a day, based on serving size of 250 ml.(b) Product label to carry an advisory statement that children 9 years old and below should not consume more than 1 serving a day, based on serving size of 140g.[S 195/2011 wef 15/04/2011][S 704/2020 wef 31/08/2020][S 813/2020 wef 23/09/2020][S 695/2021 wef 01/10/2021]

Schedule 14

Criteria for permitted claims

FOURTEENTH SCHEDULERegulation 9A(1)Criteria for permitted claims ClaimsCriteria for food on which claim is made1.A healthy diet with adequate calcium and vitamin D, with regular exercise, helps to achieve strong bones and may reduce the risk of osteoporosis. (here state the name of the food) is a good source of/high in/enriched in/fortified with calcium.1.At least 50% of calcium recommended daily allowance (RDA), which is taken as 800mg; and 2.Low in fat (not more than 3g fat per 100g or not more than 1.5g fat per 100ml), or Fat free (not more than 0.15g fat per 100g or 100ml).2.A healthy diet low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. (here state the name of the food) is sodium free/very low in/low in/reduced in sodium.1.No added salt; or2.Salt/sodium free (not more than 5mg sodium per 100g); or3.Very low in salt/sodium (not more than 40mg per 100g); or4.Low in sodium (not more than 120mg per 100g); or5.Reduced sodium (if sodium content per reference quantity is not more than 15% of sodium RDA, which is taken as 2000mg).3.A healthy diet low in saturated fat and trans fat, may reduce the risk of heart disease. (here state the name of the food) is free of/low in saturated fats, trans fats.1.Low in saturated fatty acids (not more than 1.5g saturated fatty acids per 100g, and not more than 10% of kilocalories from saturated fatty acids), or Free of saturated fatty acids (not more than 0.5g saturated fatty acids per 100g, and not more than 1% of the total fat is trans fatty acids); and2.Free of trans fatty acids (less than 0.5g trans fatty acids per 100g); and3.Low in sugar (not more than 5g per 100g or not more than 2.5g per 100ml), or Sugar free (not more than 0.5g per 100g), or Unsweetened or no added sugar; and4.Cholesterol at not more than 100mg per 100g; and5.Reference quantity of the food product should not contain sodium in an amount exceeding 25% of sodium RDA, which is taken as 2000mg.4.A healthy diet rich in whole grains, fruits and vegetables that contain dietary fibre, may reduce the risk of heart disease. (here state the name of the food) is low in/free of fat and high in dietary fibre.1.A product from these food groups — whole grains, fruit, vegetables or fibre fortified foods; and 2.Low in fat (not more than 3g fat per 100g or not more than 1.5g fat per 100ml), or Fat free (not more than 0.15g fat per 100g or 100ml); and3.High in dietary fibre (not less than 3g per 100 kcal or not less than 6g per 100g or 100ml); and4.With at least 25% of the dietary fibre comprising soluble fibre.5.A healthy diet rich in fibre containing foods such as whole grains, fruits and vegetables may reduce the risk of some types of cancers. (here state the name of the food) is free of/low in fat and high in dietary fibre.1.A product from these food groups — whole grains, fruit, vegetables or fibre fortified foods; and 2.Low in fat (not more than 3g fat per 100g or not more than 1.5g fat per 100ml), or Fat free (not more than 0.15g fat per 100g or 100ml); and3.High in dietary fibre (not less than 3g per 100 kcal or not less than 6g per 100g); and4.Reference quantity of the food product should not contain sodium in an amount exceeding 25% of sodium RDA, which is taken as 2000mg.[S 152/2017 wef 01/04/2017][S 195/2011 wef 15/04/2011][S 49/2016 wef 02/02/2016]

Schedule 15

Species of predatory fish

FIFTEENTH SCHEDULERegulation 31(7)Species of predatory fish1.Anglerfish (Lophius species)2.Atlantic catfish (Anarhichas lupus)3.Bonito (Sarda sarda)4.Eel (Anguilla species)5.Emperor, orange roughy or rosy soldierfish (Hoplostethus species)6.Grenadier (Coryphaenoides rupestris)7.Halibut (Hippoglossus hippoglossus)8.Kingklip (Genypterus capensis)9.Marlin (Makaira species)10.Megrim (Lepidorhombus species)11.Mullet (Mullus species)12.Pike (Esox lucius)13.Pink cusk eel (Genypterus blacodes)14.Plain bonito (Orcynopsis unicolor)15.Poor cod (Tricopterus minutes)16.Portuguese dogfish (Centroscymnus coelolepis)17.Ray (Raja species)18.Redfish (Sebastes marinus, S. mentella, S. viviparus)19.Sail fish (Istiophorus platypterus)20.Scabbard fish (Lepidopus caudatus, Aphanopus carbo)21.Seabream or pandora (Pagellus species)22.Shark (all species)23.Snake mackerel (Lepidocybium flavobrunneum, Ruvettus pretiosus, Gempylus serpens)24.Sturgeon (Acipenser species)25.Swordfish (Xiphias gladius)26.Tuna (Thunnus species, Euthynnus species, Katsuwonus pelamis).[S 816/2014 wef 15/12/2014]

Schedule 16

SIXTEENTH SCHEDULERegulations 184B(1), 184C(4A) and 184D(1)NUTRI-GRADE GRADING SYSTEM1. A Nutri-Grade beverage may be graded “A”, “B”, “C” or “D” in accordance with paragraphs 2 to 6, with “A” being the best grade and “D” being the poorest grade. [S 451/2023 wef 30/12/2023]2. Subject to paragraphs 5 and 6, the grade of the Nutri-Grade beverage is the poorer of the following:

(a)

the sugar content grade determined according to paragraph 3; (b)the saturated fat content grade determined according to paragraph 4.[S 451/2023 wef 30/12/2023]3. The sugar content grade is determined according to the following table:GradeABCDSugar content (g per 100 ml)Not exceeding one Exceeding one but not exceeding 5 Exceeding 5 but not exceeding 10 Exceeding 104. The saturated fat content grade is determined according to the following table:GradeABCDSaturated fat (g per 100 ml)Not exceeding 0.7 Exceeding 0.7 but not exceeding 1.2 Exceeding 1.2 but not exceeding 2.8Exceeding 2.

85. Even though a Nutri-Grade beverage’s sugar content grade and saturated fat content grade is “A”, the grade of the Nutri-Grade beverage is “B” if the Nutri-Grade beverage contains any aspartame, sugar alcohol, carbohydrate alcohol, polyhydric alcohol, or any other substance added in place of sugar to provide a sweet taste. 6. For the purpose of paragraphs 3 and 4 —

(a)

the Nutri-Grade beverage’s sugar content is the grams of total sugar per 100 ml of the Nutri-Grade beverage minus the grams of lactose and galactose per 100 ml of the Nutri-Grade beverage; (b)the Nutri-Grade beverage’s saturated fat content is the grams of saturated fat per 100 ml of the Nutri-Grade beverage; and

(c)

in determining the sugar content and saturated fat content —

(i)

subject to sub-paragraphs (ii), (iii) and (iv), the grams of total sugar, lactose, galactose and saturated fat per 100 ml of the Nutri-Grade beverage are determined —

(A)

for a prepacked Nutri-Grade beverage that is not freshly prepared — by the information on the nutrition information panel on its package; or[S 451/2023 wef 30/12/2023](B)for a Nutri-Grade beverage that is freshly prepared or sold from an automated beverage dispenser for non-customisable beverages — by the information that is required on a nutrition information panel for the Nutri-Grade beverage under regulation 184C(4);[S 451/2023 wef 30/12/2023](ii)if the information does not state the grams of total sugar or saturated fat, the grams of total sugar or saturated fat (as the case may be) is taken to be zero grams; (iii)if the information does not state the grams of lactose or galactose, the grams of lactose or galactose (as the case may be) is taken to be zero grams; and (iv)for a Nutri-Grade beverage meant to be reconstituted or diluted with fluids before consumption, “100 ml” means 100 ml of the Nutri-Grade beverage prepared according to the manufacturer’s instructions on how to prepare the beverage.[S 993/2021 wef 30/12/2022][S 451/2023 wef 30/12/2023]

Schedule 17

Pathogen reduction treatments in meat and their maximum permitted levels

SEVENTEENTH SCHEDULERegulations 27A(3) and 64(1A)Pathogen reduction treatments in meat and their maximum permitted levelsFirst columnSecond columnThird columnFourth columnPathogen reduction treatmentMaximum amount (ppm) for a carcase (the entire carcase of an animal, whether before or after evisceration)Maximum amount (ppm) for a muscle cut (any meat cut from a carcase)Maximum amount (ppm) for an offal (a non-skeletal muscle organ)1.1,3-dibromo-5,5-dimethylhydantoin 900 (as available bromine)900 (as available bromine)900 (as available bromine)2.Acetic acidGood manufacturing practiceGood manufacturing practiceGood manufacturing practice3.Acidified sodium chlorite1,200 (for sodium chlorite) and 30 (for chlorine dioxide)1,200 (for sodium chlorite) and 30 (for chlorine dioxide)1,200 (for sodium chlorite) and 30 (for chlorine dioxide)4.Ammonium hydroxideGood manufacturing practiceGood manufacturing practiceGood manufacturing practice5.Calcium hypochlorite50 (as available chlorine)20 (as available chlorine)50 (as available chlorine)6.Cetylpyridinium chloride solution, with or without propylene glycol8,0008,0008,0007.Chlorine dioxide3338.Citric acidGood manufacturing practiceGood manufacturing practiceGood manufacturing practice9.Ethyl alcoholGood manufacturing practiceGood manufacturing practiceGood manufacturing practice10.Hydrochloric acidGood manufacturing practiceGood manufacturing practiceGood manufacturing practice11.Hypobromous acid900 (as available bromine)900 (as available bromine)900 (as available bromine)12.Lactic acidGood manufacturing practiceGood manufacturing practiceGood manufacturing practice13.Lactoferrin20,00020,00020,00014.OzoneGood manufacturing practiceGood manufacturing practiceGood manufacturing practice15.Peroxyacetic acid and hydrogen peroxide, with or without 1-hydroxyethylidine-1, 1-diphosphonic acid, acetic acid or sulfuric acid or octanoic acidGood manufacturing practiceGood manufacturing practiceGood manufacturing practice16.Potassium hydroxideGood manufacturing practiceGood manufacturing practiceGood manufacturing practice17.Sodium hydroxideGood manufacturing practiceGood manufacturing practiceGood manufacturing practice18.Sodium hypochlorite50 (as available chlorine)20 (as available chlorine)50 (as available chlorine)19.Sodium sulphateGood manufacturing practiceGood manufacturing practiceGood manufacturing practice20.Sulphuric acidGood manufacturing practiceGood manufacturing practiceGood manufacturing practice21.Trisodium phosphateGood manufacturing practiceGood manufacturing practiceGood manufacturing practice[S 816/2014 wef 15/12/2014][S 606/2022 wef 31/07/2022]

Schedule 18

Maximum residue limit for residues of veterinary drugs in foods

EIGHTEENTH SCHEDULERegulation 33(2)Maximum residue limit for residues of veterinary drugs in foods

1. In this Schedule —“crustacean” means a crab, a crayfish, a lobster, a prawn or a shrimp;“fin fish” means a grouper, a pomfret, a pompano, a salmon, a snapper, a tilapia, a trout or any other bony or cartilaginous fish, but does not include a crustacean or a mollusc;“food producing animal” means any of the following animals that is bred, raised, kept, slaughtered or harvested to produce food:

(a)

a crustacean;

(b)

a fin fish;

(c)

a mammal;

(d)

a mollusc;

(e)

a poultry;

(f)

a ruminant;“mammal” means a bison, a buffalo, a cattle, a deer, a goat, a pig, a rabbit or a sheep;“mollusc” means a clam, an octopus, an oyster, a scallop or a squid;“poultry” means a chicken, a duck, a goose, a guinea-fowl, a pheasant, a pigeon, a quail, a turkey or any other domesticated bird kept for eggs or meat;“ruminant” means a bison, a buffalo, a cattle, a deer, a goat or a sheep;“sulfonamides (sum of)” means the sum of sulfaguanidine (SG), sulfathiazole (STH), sulfadiazine (SDZ), sulfapyridine (SP), sulfamethiazole (SMI), sulfamerazine (SMR), sulfadimidine (SDD), sulfamethoxypyridazine (SMP), sulfamonomethoxine (SMM), sulfachloropyridazine (SCP), sulfadoxine (SDI), sulfisoxazole (SFX), sulfamethoxazole (SMZ), sulfaquinoxaline (SQX), sulfadimethoxine (SDM), sulfanilamide (SNA) and sulfamoxole (SMX).Table 1 — 6-Alpha-MethylprednisoloneFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.MammalFat102.Mammal Kidney103.Mammal Liver104.Mammal Muscle10Table 2 — AbamectinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney503.CattleLiver 1004.CattleMilk205.GoatKidney206.GoatLiver257.GoatMuscle208.PigFat209.PigKidney1010.PigLiver2011.PigMuscle2012.SheepKidney2013.SheepLiver2514.SheepMuscle20Table 3 — Albendazole, Albendazole Sulfone and Albendazole Sulfoxide (sum of) First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney50003.CattleLiver 50004.CattleMilk1005.CattleMuscle1006.SheepFat1007.SheepKidney50008.SheepLiver50009.SheepMilk10010.SheepMuscle100Table 4 — AmoxicillinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat502.CattleKidney503.CattleLiver504.CattleMilk45.CattleMuscle506.Fin fishMuscle and skin (in their natural proportion)507.GoatFat508.GoatKidney509.GoatLiver5010.GoatMilk411.GoatMuscle5012.PigFat/Skin5013.PigKidney5014.Pig Liver5015.PigMuscle5016.SheepFat5017.SheepKidney5018.SheepLiver5019.SheepMilk420.SheepMuscle50Table 5 — AmpicillinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney502.CattleLiver503.CattleMilk44.CattleMuscle505.Fin fishMuscle and skin (in their natural proportion)506.GoatKidney507.GoatLiver508.GoatMilk49.GoatMuscle5010.PigKidney5011.PigLiver5012.Pig Muscle5013.Poultry Kidney5014.Poultry Liver5015.Poultry Muscle5016.SheepKidney5017.SheepLiver5018.SheepMilk419.SheepMuscle50Table 6 — AvilamycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.ChickenFat/Skin2002.ChickenKidney2003.ChickenLiver3004.ChickenMuscle2005.PigFat/Skin2006.PigKidney2007.PigLiver3008.PigMuscle2009.RabbitFat/Skin20010.RabbitKidney20011.RabbitLiver30012.RabbitMuscle20013.TurkeyFat/Skin20014.TurkeyKidney20015.TurkeyLiver30016.TurkeyMuscle200Table 7 — AzaperoneFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.PigFat602.PigKidney1003.PigLiver1004.PigMuscle60Table 8 — BacitracinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney5002.CattleLiver5003.CattleMilk5004.CattleMuscle5005.ChickenEgg5006.ChickenKidney5007.ChickenLiver5008.ChickenMuscle5009.PheasantEgg50010.PheasantKidney50011.PheasantLiver50012.PheasantMuscle50013.PigKidney50014.PigLiver50015.PigMuscle50016.QuailEgg50017.QuailKidney50018.QuailLiver50019.QuailMuscle50020.TurkeyEgg50021.TurkeyKidney50022.TurkeyLiver50023.TurkeyMuscle500Table 9 — CarazololFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat52.CattleKidney153.CattleLiver154.CattleMuscle55.PigFat/Skin56.PigKidney257.PigLiver258.PigMuscle5Table 10 — CefalexinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney10002.CattleLiver2003.CattleMilk1004.CattleMuscle200Table 11 — CefazolinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney502.CattleLiver503.CattleMilk504.CattleMuscle505.GoatMilk506.SheepMilk50Table 12 — CefoperazoneFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk50Table 13 — CefquinomeFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk202.GoatMilk203.MammalFat504.MammalKidney2005.MammalLiver1006.MammalMuscle507.SheepMilk20Table 14 — CeftiofurFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk1002.GoatMilk1003.Mammal Fat20004.MammalKidney60005.Mammal Liver20006.Mammal Muscle10007.SheepMilk100Table 15 — Chlortetracycline and 4‑Epichlortetracycline (sum of)First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney12002.CattleLiver6003.CattleMilk1004.CattleMuscle2005.Fin fishMuscle and skin (in their natural proportion)2006.GoatKidney12007.GoatLiver6008.GoatMilk1009.GoatMuscle20010.PigKidney120011.PigLiver60012.PigMuscle20013.PoultryEgg40014.PoultryKidney120015.PoultryLiver60016.PoultryMuscle20017.Prawn, giantMuscle20018.SheepKidney120019.SheepLiver60020.SheepMilk10021.SheepMuscle200Table 16 — Ciprofloxacin and Enrofloxacin (sum of)First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleLiver3002.CattleMilk1003.Food producing animal Fat1004.Food producing animalMuscle1005.Food producing animal (other than pig or poultry)Kidney2006.Food producing animal (other than cattle or sheep)Liver2007.PigKidney3008.PoultryKidney3009.SheepLiver30010.SheepMilk100Table 17 — ClenbuterolFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat0.22.CattleKidney0.63.CattleLiver0.64.CattleMilk0.055.CattleMuscle0.2Table 18 — ClopidolFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat2002.CattleKidney30003.CattleLiver20004.CattleMilk205.CattleMuscle2006.ChickenEgg2007.PigFat2008.PigKidney2009.PigLiver20010.PigMuscle20011.Poultry Fat500012.Poultry Kidney2000013.PoultryLiver2000014.PoultryMuscle5000Table 19 — ClosantelFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat30002.CattleKidney30003.CattleLiver10004.CattleMilk455.CattleMuscle10006.GoatFat20007.GoatKidney50008.GoatLiver15009.GoatMilk4510.GoatMuscle150011.SheepFat200012.SheepKidney500013.SheepLiver150014.SheepMilk4515.SheepMuscle1500Table 20 — CloxacillinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney3002.CattleLiver3003.CattleMilk304.CattleMuscle3005.GoatKidney3006.GoatLiver3007.GoatMilk308.GoatMuscle3009.PigKidney30010.PigLiver30011.PigMuscle30012.PoultryKidney30013.PoultryLiver30014.PoultryMuscle30015.SheepKidney30016.SheepLiver30017.SheepMilk3018.SheepMuscle300Table 21 — ColistinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1502.CattleKidney2003.CattleLiver1504.CattleMilk505.CattleMuscle1506.ChickenFat1507.ChickenKidney2008.ChickenLiver1509.ChickenMuscle15010.GoatFat15011.GoatKidney20012.GoatLiver15013.GoatMuscle15014.PigFat/Skin15015.PigKidney20016.PigLiver15017.PigMuscle15018.Poultry Egg30019.RabbitFat15020.RabbitKidney20021.RabbitLiver15022.RabbitMuscle15023.SheepFat15024.SheepKidney20025.SheepLiver15026.SheepMilk5027.SheepMuscle15028.TurkeyFat/Skin15029.TurkeyKidney20030.TurkeyLiver15031.TurkeyMuscle150Table 22 — CyfluthrinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat2002.CattleKidney203.CattleLiver204.CattleMilk405.CattleMuscle20Table 23 — CyhalothrinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat4002.CattleKidney203.CattleLiver204.CattleMilk305.CattleMuscle206.GoatFat4007.GoatKidney208.GoatLiver509.GoatMuscle2010.PigFat40011.PigKidney2012.PigLiver2013.PigMuscle2014.PoultryEgg2015.PoultryKidney2016.PoultryLiver2017.PoultryMuscle2018.SheepFat40019.SheepKidney2020.SheepLiver5021.SheepMuscle20Table 24 — Cypermethrin (sum of isomers)First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat10002.CattleKidney503.CattleLiver504.CattleMilk1005.CattleMuscle506.Fin fishMuscle and skin (in their natural proportion)507.GoatFat10008.GoatKidney509.GoatLiver5010.GoatMuscle5011.PigKidney5012.PigLiver5013.PigMuscle5014.PoultryEgg5015.PoultryKidney5016.PoultryLiver5017.PoultryMuscle5018.SheepFat100019.SheepKidney5020.SheepLiver5021.SheepMuscle50Table 25 — DanofloxacinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney4003.CattleLiver4004.CattleMilk305.CattleMuscle2006.ChickenFat1007.ChickenKidney4008.ChickenLiver4009.ChickenMuscle20010.Food producing animal (other than cattle, chicken, goat, pig or sheep)Fat5011.Food producing animal (other than cattle, chicken, goat, pig or sheep)Kidney20012.Food producing animal (other than cattle, chicken, goat, pig or sheep)Liver20013.Food producing animal (other than cattle, chicken, goat, pig or sheep)Muscle10014.GoatFat10015.GoatKidney40016.GoatLiver40017.GoatMilk3018.GoatMuscle20019.PigFat10020.PigKidney20021.PigLiver5022.PigMuscle10023.SheepFat10024.SheepKidney40025.SheepLiver40026.SheepMilk3027.SheepMuscle200Table 26 — DecoquinateFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat20002.CattleKidney20003.CattleLiver20004.CattleMuscle10005.GoatFat20006.GoatKidney20007.GoatLiver20008.GoatMuscle10009.SheepFat200010.SheepKidney200011.SheepLiver200012.SheepMuscle1000Table 27 — DeltamethrinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat5002.CattleKidney503.CattleLiver504.CattleMilk305.CattleMuscle306.ChickenEgg307.ChickenFat5008.ChickenKidney509.ChickenLiver5010.ChickenMuscle3011.Fin fish (other than salmon)Muscle and skin (in their natural proportion)1012.GoatFat50013.GoatKidney5014.GoatLiver5015.GoatMuscle3016.SalmonMuscle and skin (in their natural proportion)3017.SheepFat50018.SheepKidney5019.SheepLiver5020.SheepMuscle30Table 28 — DerquantelFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.GoatFat72.GoatKidney0.43.GoatLiver0.84.GoatMuscle0.35.SheepFat76.SheepKidney0.47.SheepLiver0.88.SheepMuscle0.3Table 29 — DexamethasoneFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney12.CattleLiver23.CattleMilk0.34.CattleMuscle15.PigKidney16.PigLiver27.PigMuscle1Table 30 — DiclazurilFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.GoatFat10002.GoatKidney20003.GoatLiver30004.GoatMuscle5005.PoultryFat/Skin10006.PoultryKidney20007.PoultryLiver30008.PoultryMuscle5009.RabbitFat100010.RabbitKidney200011.RabbitLiver300012.RabbitMuscle50013.SheepFat100014.SheepKidney200015.SheepLiver300016.SheepMuscle500Table 31 — DiclofenacFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney102.CattleLiver53.CattleMilk0.14.CattleMuscle55.Pig Kidney106.PigLiver57.PigMuscle5Table 32 — DicloxacillinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk302.GoatMilk303.Food producing animal Fat3004.Food producing animal Kidney3005.Food producing animal Liver3006.Food producing animal Muscle3007.SheepMilk30Table 33 — DicyclanilFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.GoatFat2002.GoatKidney1253.GoatLiver1254.GoatMuscle1505.SheepFat2006.SheepKidney1257.SheepLiver1258.SheepMuscle150Table 34 — DifloxacinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney8002.CattleLiver14003.CattleMuscle4004.Food producing animal Fat1005.Food producing animal (other than cattle, goat, pig or sheep)Kidney6006.Food producing animal (other than cattle, goat, poultry or sheep)Liver8007.Food producing animal (other than cattle, goat, pig or sheep)Muscle3008.GoatKidney8009.GoatLiver140010.GoatMuscle40011.PigKidney80012.PigMuscle40013.PoultryLiver190014.SheepKidney80015.SheepLiver140016.SheepMuscle400Table 35 — Dihydrostreptomycin and Streptomycin (sum of) First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat6002.CattleKidney10003.CattleLiver6004.CattleMilk2005.CattleMuscle6006.ChickenFat6007.ChickenKidney10008.ChickenLiver6009.ChickenMuscle60010.DuckFat60011.DuckKidney100012.DuckLiver60013.DuckMuscle60014.GoatFat60015.GoatKidney100016.GoatLiver60017.GoatMilk20018.GoatMuscle60019.GooseFat60020.GooseKidney100021.GooseLiver60022.GooseMuscle60023.Guinea‑fowlFat60024.Guinea‑fowlKidney100025.Guinea‑fowlLiver60026.Guinea‑fowlMuscle60027.PigFat60028.PigKidney100029.PigLiver60030.PigMuscle60031.PigeonFat60032.PigeonKidney100033.PigeonLiver60034.PigeonMuscle60035.SheepFat60036.SheepKidney100037.SheepLiver60038.SheepMilk20039.SheepMuscle60040.TurkeyFat60041.TurkeyKidney100042.TurkeyLiver60043.TurkeyMuscle600Table 36 — DiflubenzuronFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.Fin fishMuscle and skin (in their natural proportion)1000Table 37 — DiminazeneFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney60002.CattleLiver120003.CattleMilk1504.CattleMuscle500Table 38 — DoramectinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney302.CattleMilk153.CattleMuscle104.GoatMilk155.Mammal Fat1506.MammalLiver1007.Mammal (other than cattle or pig)Kidney608.Mammal (other than cattle or pig)Muscle409.PigKidney3010.PigMuscle511.SheepMilk15Table 39 — DoxycyclineFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.Food producing animal Kidney6002.Food producing animal Liver3003.Food producing animalMuscle100Table 40 — Emamectin BenzoateFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney102.CattleLiver103.Fin fish Muscle and skin (in their natural proportion)1004.PigKidney105.PigLiver10Table 41 — EprinomectinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleLiver20002.CattleMilk203.CattleMuscle1004.Fin fishMuscle and skin (in their natural proportion)505.GoatMilk206.RabbitFat2507.RabbitKidney3008.RabbitLiver15009.RabbitMuscle5010.Ruminant Fat25011.Ruminant Kidney30012.Ruminant (other than cattle)Liver150013.Ruminant (other than cattle)Muscle5014.SheepMilk20Table 42 — ErythromycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk402.ChickenMuscle1003.PoultryEgg504.PoultryFat1005.PoultryKidney1006.PoultryLiver1007.TurkeyMuscle100Table 43 — FlorfenicolFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney3002.CattleLiver30003.CattleMuscle2004.Fin fishMuscle and skin (in their natural proportion)10005.GoatKidney3006.GoatLiver30007.GoatMuscle2008.PigKidney5009.PigLiver200010.PigMuscle30011.PoultryKidney75012.PoultryLiver250013.PoultryMuscle10014.SheepKidney30015.SheepLiver300016.SheepMuscle200Table 44 — FluazuronFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk2002.Fin fishMuscle and skin (in their natural proportion)2003.Ruminant Fat70004.RuminantKidney5005.RuminantLiver5006.RuminantMuscle200Table 45 — FlubendazoleFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.PigFat502.PigKidney3003.PigLiver104.PigMuscle105.PoultryEgg4006.PoultryKidney3007.PoultryLiver5008.PoultryMuscle200Table 46 — FlumequineFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat10002.CattleKidney30003.CattleMilk504.CattleMuscle5005.Fin fishMuscle and skin (in their natural proportion)5006.Food producing animal (other than cattle, fin fish, goat, pig, poultry or sheep)Fat2507.Food producing animal (other than cattle, fin fish, goat, pig, poultry or sheep)Kidney10008.Food producing animal (other than fin fish)Liver5009.Food producing animal (other than cattle, fin fish, pig, poultry or sheep)Muscle20010.GoatFat30011.GoatKidney150012.GoatMilk5013.PigFat100014.PigKidney300015.PigMuscle50016.Poultry Fat100017.Poultry Kidney300018.Poultry Muscle50019.SheepFat100020.SheepKidney300021.SheepMilk5022.SheepMuscle500Table 47 — FlumethrinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.GoatLiver202.GoatMuscle103.SheepLiver204.SheepMuscle10Table 48 — FlunixinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney1002.CattleLiver3003.CattleMuscle204.PigKidney305.PigLiver2006.PigMuscle50Table 49 — GentamicinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney50003.CattleLiver20004.CattleMilk2005.CattleMuscle1006.Fin fishMuscle and skin (in their natural proportion)507.Goat Milk1008.Mammal (other than cattle or pig)Fat509.Mammal (other than cattle or pig)Kidney75010.Mammal (other than cattle or pig)Liver20011.Mammal (other than cattle or pig)Muscle5012.PigFat10013.PigKidney500014.PigLiver200015.PigMuscle10016.PoultryFat10017.PoultryKidney10018.PoultryLiver10019.PoultryMuscle10020.Sheep Milk100Table 50 — HalofuginoneFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMuscle102.PoultryFat203.PoultryMuscle10Table 51 — HexaflumuronFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.Fin fishMuscle and skin (in their natural proportion)500Table 52 — 5‑HydroflunixinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk40Table 53 — HalquinolFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.PigFat/Skin3502.PigKidney90003.PigLiver5004.PigMuscle40Table 54 — ImidocarbFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat502.CattleKidney20003.CattleLiver15004.CattleMilk505.CattleMuscle3006.GoatFat507.GoatKidney15008.GoatLiver20009.GoatMuscle30010.SheepFat5011.SheepKidney150012.SheepLiver200013.SheepMuscle300Table 55 — IsometamidiumFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney10003.CattleLiver5004.CattleMilk1005.CattleMuscle100Table 56 — IvermectinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat4002.CattleKidney1003.CattleLiver8004.CattleMilk105.CattleMuscle306.GoatFat207.GoatKidney158.GoatLiver159.GoatMuscle1010.PigFat2011.PigKidney1512.PigLiver1513.PigMuscle1014.SheepFat2015.SheepKidney1516.SheepLiver1517.SheepMuscle10Table 57 — JosamycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.ChickenKidney402.ChickenLiver403.ChickenMuscle404.PigKidney405.PigLiver406.PigMuscle40Table 58 — KanamycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney25002.CattleMilk1503.CattleMuscle1004.PigKidney25005.PigMuscle1006.PoultryKidney25007.PoultryMuscle1008.SheepFat1009.SheepKidney250010.SheepLiver60011.SheepMilk15012.SheepMuscle100Table 59 — LasalocidFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.ChickenEgg1502.ChickenFat/Skin6003.ChickenKidney6004.ChickenLiver12005.ChickenMuscle4006.PheasantEgg1507.PheasantFat/Skin6008.PheasantKidney6009.PheasantLiver120010.PheasantMuscle40011.QuailEgg15012.QuailFat/Skin60013.QuailKidney60014.QuailLiver120015.QuailMuscle40016.TurkeyEgg15017.TurkeyFat/Skin60018.TurkeyKidney60019.TurkeyLiver120020.TurkeyMuscle400Table 60 — LevamisoleFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat102.CattleKidney103.CattleLiver1004.CattleMuscle105.GoatFat106.GoatKidney107.GoatLiver1008.GoatMuscle109.PigFat1010.PigKidney1011.PigLiver10012.PigMuscle1013.PoultryFat1014.PoultryKidney1015.PoultryLiver10016.PoultryMuscle1017.SheepFat1018.SheepKidney1019.SheepLiver10020.SheepMuscle10Table 61 — LincomycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk1502.ChickenFat1003.ChickenKidney5004.ChickenMuscle2005.Food producing animalLiver5006.Food producing animal (other than chicken)Kidney15007.Food producing animal (other than chicken or pig)Fat508.Food producing animal (other than chicken or pig)Muscle1009.GoatMilk15010.PigFat10011.PigMuscle20012.Poultry Egg5013.SheepMilk150Table 62 — LufenuronFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.Fin fishMuscle and skin (in their natural proportion)1350Table 63 — MaduramycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.ChickenLiver7202.ChickenMuscle240Table 64 — MarbofloxacinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat502.CattleKidney1503.CattleLiver1504.CattleMilk755.CattleMuscle1506.PigFat507.PigKidney1508.PigLiver1509.PigMuscle150Table 65 — MebendazoleFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk202.GoatKidney603.GoatLiver4004.GoatMilk205.GoatMuscle606.Mammal (other than goat or sheep)Kidney207.Mammal (other than goat or sheep)Liver208.Mammal (other than goat or sheep)Muscle209.SheepKidney6010.SheepLiver40011.SheepMilk2012.SheepMuscle60Table 66 — Melengestrol acetateFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat182.CattleKidney23.CattleLiver104.CattleMuscle1Table 67 — MeloxicamFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney652.CattleLiver653.CattleMilk154.CattleMuscle205.GoatKidney656.GoatLiver657.GoatMilk158.GoatMuscle209.PigKidney6510.PigLiver6511.PigMuscle2012.SheepKidney6513.SheepLiver6514.SheepMilk1515.SheepMuscle20Table 68 — MetamizoleFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney1003.CattleLiver1004.CattleMilk505.CattleMuscle1006.PigFat1007.PigKidney1008.PigLiver1009.PigMuscle100Table 69 — MonensinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney103.CattleLiver1004.CattleMilk25.CattleMuscle106.ChickenFat1007.ChickenKidney108.ChickenLiver109.ChickenMuscle1010.GoatFat10011.GoatKidney1012.GoatLiver2013.GoatMuscle1014.QuailFat10015.QuailKidney1016.QuailLiver1017.QuailMuscle1018.SheepFat10019.SheepKidney1020.SheepLiver2021.SheepMuscle1022.TurkeyFat10023.TurkeyKidney1024.TurkeyLiver1025.TurkeyMuscle10Table 70 — MonepantelFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat70002.CattleKidney10003.CattleLiver20004.CattleMuscle3005.GoatFat130006.GoatKidney17007.GoatLiver70008.GoatMuscle5009.SheepFat1300010.SheepKidney170011.SheepLiver700012.SheepMuscle500Table 71 — MoxidectinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat5002.CattleKidney503.CattleLiver1004.CattleMilk405.CattleMuscle206.DeerFat5007.DeerKidney508.DeerLiver1009.DeerMuscle2010.GoatFat50011.GoatKidney5012.GoatLiver10013.GoatMilk4014.GoatMuscle5015.SheepFat50016.SheepKidney5017.SheepLiver10018.SheepMilk4019.SheepMuscle50Table 72 — NafcillinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney3002.CattleLiver3003.CattleMilk304.CattleMuscle3005.PigKidney3006.PigLiver3007.PigMuscle3008.PoultryKidney3009.PoultryLiver30010.PoultryMuscle30011.SheepKidney30012.SheepLiver30013.SheepMilk3014.SheepMuscle300Table 73 — NarasinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat502.CattleKidney153.CattleLiver504.CattleMuscle155.ChickenFat506.ChickenKidney157.ChickenLiver508.ChickenMuscle159.PigFat5010.PigKidney1511.PigLiver5012.PigMuscle15Table 74 — NeomycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat5002.CattleKidney100003.CattleLiver5004.CattleMilk15005.CattleMuscle5006.ChickenFat5007.ChickenKidney100008.ChickenLiver5009.ChickenMuscle50010.DuckFat50011.DuckKidney1000012.DuckLiver50013.DuckMuscle50014.Fin fishMuscle and skin (in their natural proportion)50015.GoatFat50016.GoatKidney1000017.GoatLiver50018.GoatMuscle50019.PigFat50020.PigKidney1000021.PigLiver50022.PigMuscle50023.Poultry Egg50024.SheepFat50025.SheepKidney1000026.SheepLiver50027.SheepMuscle50028.TurkeyFat50029.TurkeyKidney1000030.TurkeyLiver50031.TurkeyMuscle500Table 75 — NicarbazinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.ChickenEgg3002.ChickenFat/Skin40003.ChickenKidney40004.ChickenLiver40005.ChickenMuscle4000Table 76 — NitroxinilFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.GoatFat2002.GoatKidney4003.GoatLiver204.GoatMilk205.GoatMuscle4006.SheepFat2007.SheepKidney4008.SheepLiver209.SheepMilk2010.SheepMuscle400Table 77 — NorfloxacinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.ChickenKidney202.ChickenLiver203.ChickenMuscle204.PigFat205.PigKidney206.PigLiver207.PigMuscle208.Poultry Fat20Table 78 — NovobiocinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat10002.CattleMilk1003.CattleMuscle10004.ChickenMuscle10005.DuckMuscle10006.GoatMilk1007.SheepMilk1008.TurkeyMuscle1000Table 79 — OleandomycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.ChickenMuscle150Table 80 — OrmetoprimFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat202.CattleKidney203.CattleLiver204.CattleMuscle205.Fin fishMuscle and skin (in their natural proportion)1006.PigFat507.PigKidney508.PigLiver509.PigMuscle5010.PoultryFat10011.PoultryKidney10012.PoultryLiver10013.PoultryMuscle100Table 81 — OxacillinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk302.Food producing animal Fat3003.Food producing animalKidney3004.Food producing animalLiver3005.Food producing animalMuscle3006.GoatMilk307.SheepMilk30Table 82 — Oxfendazole and Fenbendazole (sum of)First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney1003.CattleLiver5004.CattleMilk1005.CattleMuscle1006.GoatFat1007.GoatKidney1008.GoatLiver5009.GoatMuscle10010.PigFat10011.PigKidney10012.PigLiver50013.PigMuscle10014.PoultryEgg130015.SheepFat10016.SheepKidney10017.SheepLiver50018.SheepMilk10019.SheepMuscle100Table 83 — Oxolinic AcidFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.Food producing animalKidney1502.Food producing animalLiver1503.Food producing animalMuscle100Table 84 — OxybendazoleFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.PigFat5002.PigKidney1003.PigLiver2004.PigMuscle100Table 85 — Oxytetracycline and 4‑EpiOxytetracycline (sum of)First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney12002.CattleLiver6003.CattleMilk1004.CattleMuscle2005.Fin fishMuscle and skin (in their natural proportion)2006.GoatKidney12007.GoatLiver6008.GoatMilk1009.GoatMuscle20010.PigKidney120011.PigLiver60012.PigMuscle20013.Poultry Egg40014.PoultryKidney120015.PoultryLiver60016.PoultryMuscle20017.Prawn, giantMuscle20018.SheepKidney120019.SheepLiver60020.SheepMilk10021.SheepMuscle200Table 86 — ParomomycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.Food producing animalKidney15002.Food producing animalLiver15003.Food producing animalMuscle5004.PoultryEgg200Table 87 — Penicillin GFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney502.CattleLiver503.CattleMilk44.CattleMuscle505.ChickenKidney506.ChickenLiver507.ChickenMuscle508.PigKidney509.PigLiver5010.PigMuscle50Table 88 — PhoximFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.Food producing animal Liver502.Food producing animal (other than crustacean, fin fish, goat, mollusc, pig or sheep)Muscle253.Food producing animal (other than goat, pig or sheep)Fat5504.Food producing animal (other than goat, pig or sheep)Kidney305.GoatFat4006.GoatKidney507.GoatMuscle508.PigFat4009.PigKidney5010.PigMuscle5011.PoultryEgg6012.SheepFat40013.SheepKidney5014.SheepMuscle50Table 89 — PiperazineFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.PoultryEgg2000Table 90 — PirlimycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney4003.CattleLiver10004.CattleMilk2005.CattleMuscle100Table 91 — PrednisoloneFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney102.CattleLiver103.CattleMilk64.CattleMuscle4Table 92 — RactopamineFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat102.CattleKidney903.CattleLiver404.CattleMuscle105.PigFat106.PigKidney907.PigLiver408.PigMuscle10Table 93 — RafoxanideFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat302.CattleKidney403.CattleLiver104.CattleMuscle305.GoatFat2506.GoatKidney1507.GoatLiver1508.GoatMuscle1009.SheepFat25010.SheepKidney15011.SheepLiver15012.SheepMuscle100Table 94 — RifaximinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk60Table 95 — RobenidineFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.Poultry Fat2002.Poultry Kidney1003.PoultryLiver1004.PoultryMuscle100Table 96 — SalinomycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat202.CattleKidney5003.CattleLiver4004.CattleMuscle205.ChickenEgg206.PigKidney1007.PigLiver2008.PigMuscle1009.Poultry Kidney50010.PoultryLiver50011.PoultryMuscle100Table 97 — SarafloxacinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.Fin fishMuscle and skin (in their natural proportion)302.Poultry Fat203.PoultryKidney804.PoultryLiver805.PoultryMuscle10Table 98 — SpectinomycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat20002.CattleKidney50003.CattleLiver20004.CattleMilk2005.CattleMuscle5006.GoatFat20007.GoatKidney50008.GoatLiver20009.GoatMilk20010.GoatMuscle50011.PigFat200012.PigKidney500013.PigLiver200014.PigMuscle50015.Poultry Egg200016.PoultryFat200017.PoultryKidney500018.PoultryLiver200019.PoultryMuscle50020.SheepFat200021.SheepKidney500022.SheepLiver200023.SheepMilk20024.SheepMuscle500Table 99 — SpiramycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat3002.CattleKidney3003.CattleLiver6004.CattleMilk2005.CattleMuscle2006.ChickenFat3007.ChickenKidney8008.ChickenLiver6009.ChickenMuscle20010.PigFat30011.PigKidney30012.PigLiver60013.PigMuscle200Table 100 — Sulfonamides (sum of)First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk1002.Food producing animal Fat1003.Food producing animalKidney1004.Food producing animalLiver1005.Food producing animalMuscle1006.GoatMilk1007.SheepMilk100Table 101 — TeflubenzuronFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.SalmonMuscle and skin (in their natural proportion)400Table 102 — Tetracycline and 4‑EpiTetracycline (sum of) First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney12002.CattleLiver6003.CattleMilk1004.CattleMuscle2005.Fin fishMuscle and skin (in their natural proportion)2006.GoatKidney12007.GoatLiver6008.GoatMilk1009.GoatMuscle20010.PigKidney120011.PigLiver60012.PigMuscle20013.PoultryEgg40014.PoultryKidney120015.PoultryLiver60016.PoultryMuscle20017.Prawn, giantMuscle20018.SheepKidney120019.SheepLiver60020.SheepMilk10021.SheepMuscle200Table 103 — Thiabendazole and Hydroxythiabendazole (sum of)First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney1003.CattleLiver1004.CattleMilk1005.CattleMuscle1006.GoatFat1007.GoatKidney1008.GoatLiver1009.GoatMilk10010.GoatMuscle10011.PigFat10012.PigKidney10013.PigLiver10014.PigMuscle10015.SheepFat10016.SheepKidney10017.SheepLiver10018.SheepMilk10019.SheepMuscle100Table 104 — ThiamphenicolFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk502.Food producing animalFat503.Food producing animalKidney504.Food producing animalLiver505.Food producing animalMuscle506.GoatMilk507.SheepMilk50Table 105 — TiamulinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.ChickenKidney1002.ChickenLiver10003.PigFat1004.PigKidney1005.PigLiver5006.PigMuscle1007.PoultryEgg10008.PoultryFat1009.PoultryMuscle10010.Poultry (other than chicken)Liver300Table 106 — TildipirosinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.PigFat8002.PigKidney100003.PigLiver50004.PigMuscle12005.RuminantFat2006.RuminantKidney30007.RuminantLiver20008.RuminantMuscle400Table 107 — TilmicosinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney3003.CattleLiver10004.CattleMilk505.CattleMuscle1006.Food producing animal (other than cattle, goat, pig, poultry or sheep)Muscle507.GoatFat1008.GoatKidney3009.GoatLiver100010.GoatMilk5011.GoatMuscle10012.PigFat10013.PigKidney100014.PigLiver150015.PigMuscle10016.Poultry Fat/Skin25017.Poultry (other than turkey)Kidney60018.Poultry (other than turkey)Liver240019.Poultry (other than turkey)Muscle15020.SheepFat10021.SheepKidney30022.SheepLiver100023.SheepMilk5024.SheepMuscle10025.TurkeyKidney120026.TurkeyLiver140027.TurkeyMuscle100Table 108 — Tolfenamic acidFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat502.CattleMilk503.CattleMuscle50Table 109 — TrenboloneFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleLiver102.CattleMuscle2Table 110 — Trichlorfon (Metrifonate)First columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleMilk50Table 111 — TriclabendazoleFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat1002.CattleKidney4003.CattleLiver8504.CattleMuscle2505.GoatFat1006.GoatKidney2007.GoatLiver3008.GoatMuscle2009.SheepFat10010.SheepKidney20011.SheepLiver30012.SheepMuscle200Table 112 — TrimethoprimFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat502.CattleKidney503.CattleLiver504.CattleMilk505.CattleMuscle506.GoatKidney507.GoatLiver508.GoatMilk509.GoatMuscle5010.PigKidney5011.PigLiver5012.PigMuscle5013.Poultry Fat5014.PoultryKidney5015.PoultryLiver5016.PoultryMuscle5017.SheepKidney5018.SheepLiver5019.SheepMilk5020.SheepMuscle50Table 113 — TylosinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney1002.CattleLiver1003.CattleMilk1004.ChickenFat/Skin1005.ChickenKidney1006.ChickenLiver1007.Food producing animalMuscle1008.Food producing animal (other than poultry)Fat1009.GoatKidney10010.GoatLiver10011.GoatMilk10012.PigKidney10013.PigLiver10014.PoultryEgg30015.SheepKidney10016.SheepLiver10017.SheepMilk100Table 114 — TylvalosinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.PigFat502.PigKidney503.PigLiver504.PigMuscle505.Poultry Egg2006.PoultryFat507.PoultryLiver50Table 115 — ValnemulinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.PigFat502.PigKidney1003.PigLiver5004.PigMuscle505.RabbitKidney1006.RabbitLiver5007.RabbitMuscle50Table 116 — VirginiamycinFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat2002.CattleKidney2003.CattleLiver2004.CattleMilk1005.CattleMuscle1006.ChickenEgg1007.ChickenKidney2008.ChickenLiver2009.ChickenMuscle5010.PigFat30011.PigKidney30012.PigLiver30013.PigMuscle10014.PoultryFat20015.SheepKidney20016.SheepLiver20017.SheepMuscle100Table 117 — ZeranolFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleFat22.CattleKidney203.CattleLiver104.CattleMilk25.CattleMuscle26.ChickenEgg27.ChickenFat/Skin28.ChickenKidney29.ChickenLiver210.ChickenMuscle211.PigFat212.PigKidney213.PigLiver214.PigMuscle2Table 118 — ZilpaterolFirst columnSecond columnThird columnAnimalTissueMaximum residue limit (mcg/kg)1.CattleKidney102.CattleLiver103.CattleMuscle10[S 203/2023 wef 28/04/2023]

Food Regulations

About this subsidiary legislation

PRELIMINARY

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PENALTY

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