[1st October 1998]
ARRANGEMENT OF REGULATIONS Regulation 1. Citation 2. Definitions PART I PRELIMINARY PART II ADMINISTRATION 3. Fees 4. Analyst’s certificates for perishable foods PART III GENERAL PROVISIONS 5. General requirements for labelling 6. Exemptions from regulation 5 7. Containers to be labelled 8. Hampers to be labelled 8A. Nutrition information panel 9. Prohibition on false or misleading statements, etc., on labels 9A. Exceptions from prohibitions on claims on labels 9B. Limitations on making particular statements or claims on labels 10. Date marking 10A. Removal, etc., of date marking prohibited 11. Claims as to presence of vitamins and minerals 12. Misleading statements in advertisements 13. Food and appliances offered as prizes 14. Imported food to be registered FOOD ADDITIVES 15. Food additives 16. Anti-caking agents 16A. Anti-foaming agents Regulation 17. Anti-oxidants 18. Sweetening agents 19. Chemical preservatives 20. Colouring matter 21. Emulsifiers and stabilisers 22. Flavouring agents 23. Flavour enhancers 24. Humectants 25. Nutrient supplements 26. Sequestrants 27. Gaseous packaging agents 27A. Pathogen reduction treatments 28. General purpose food additives INCIDENTAL CONSTITUENTS IN FOOD 29. Incidental constituents in food 30. Pesticide residues 31. Heavy metals, arsenic and lead 32. Residues of antimicrobial agents 33. Veterinary drug residues 34. Mycotoxins 34A. 3-monochloropropane-1,2-diol (3-MCPD) 34B. Melamine 35. Microbiological standards MINERAL HYDROCARBONS 36. Use of mineral hydrocarbons PARTIALLY HYDROGENATED OILS 36A. Partially hydrogenated oils CONTAINERS FOR FOOD 37. Containers for food IRRADIATED FOOD 38. Irradiated food PART IV STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD Flour, bakery and cereal products Regulation 39. Flour or wheat flour 40. Wholemeal, whole wheat or entire wheat flour 40A. Wholegrain 41. Vital gluten flour 42. Self-raising flour 43. [Deleted] 44. [Deleted] 45. [Deleted] 46. [Deleted] 47. Bakery products 48. Bread 49. Wholemeal bread 50. [Deleted] 51. [Deleted] 52. [Deleted] 53. Labelling of bakery products 54. Flour confectionery 55. Pasta 56. Labelling of pasta AERATING INGREDIENTS 57. Cream of Tartar 58. Baking powder MEAT AND MEAT PRODUCTS 59. Meat 60. Fresh, raw or chilled meat 60A. Dressed Bird 61. Frozen meat 62. Corned, cured, pickled or salted meat 63. Smoked meat 64. Minced or chopped meat 65. Hamburgers or beefburgers and similar products 66. Sausage meat 67. Sausages Regulation 68. Meat extracts, meat essences and meat juices 69. Chicken essence and double strength chicken essence 70. [Deleted] FISH AND FISH PRODUCTS 71. Fish 72. Fresh or chilled fish 73. Frozen fish 74. Smoked fish 75. Salted fish 76. [Deleted] 77. [Deleted] EDIBLE FATS AND OILS 78. Edible fats and oils 79. Labelling of edible fats or oils 80. to 88. [Deleted] 89. Dripping 90. Lard 91. Margarine 91A. Fat spread 92. Vanaspati MILK AND MILK PRODUCTS 93. Milk 94. Pasteurised milk 95. Ultra heat treated milk 96. Sterilised milk 97. Homogenised milk 98. Reconstituted or recombined milk 99. Evaporated milk 100. Sweetened condensed milk 101. Dried milk or milk powder or dried whole milk or dried full cream milk or full cream milk powder 102. Dried half cream milk 103. Skimmed or separated milk or defatted milk 104. Filled milk 105. Flavoured milk 106. Lactobacillus milk drink or cultured milk drink 107. Malted milk powder Regulation 108. [Deleted] 109. Labelling of milk 110. Cream 111. Homogenised cream 112. Reconstituted or recombined cream 113. Thickened cream 114. Reduced cream 115. Sour cream 116. Butter 117. Cheese 118. Cheddar cheese 119. Unnamed cheese 120. Cream cheese 121. Processed or emulsified cheese 122. Cheese spread or cheese paste 123. Yoghurt 124. Fruit yoghurt 125. Ghee or ghi ICE-CREAM, FROZEN CONFECTIONS AND RELATED PRODUCTS 126. Ice-cream 127. Dairy ice-cream 128. Milk-ice 129. Frozen confections SAUCE, VINEGAR AND RELISHES 130. Sauce 131. Soya bean sauce 132. Oyster sauce 133. Tomato sauce 134. Chilli sauce 135. Vinegar 136. Distilled vinegar 137. Blended vinegar 138. Artificial or imitation vinegar 139. Labelling of vinegar 140. Salad dressing 141. Pickles 142. Chutney SUGAR AND SUGAR PRODUCTS Regulation Sugar Refined soft brown sugar Icing sugar or icing mixture Molasses Table molasses Dextrose anhydrous Dextrose monohydrate Glucose syrup Honey 151A. Royal jelly Sugar confectionery TEA, COFFEE AND COCOA 153. Tea 154. Tea dust, tea siftings and tea fannings 155. Instant tea 156. Brewed tea 157. Coffee 158. Coffee and chicory 159. Coffee mixture 160. Instant coffee or soluble coffee 161. Instant coffee and chicory or soluble coffee and chicory 162. Decaffeinated coffee 163. Cocoa beans 164. Cocoa nibs 165. Cocoa paste, cocoa mass or cocoa slab 166. Cocoa, cocoa powder or powdered cocoa 167. Cocoa essence or soluble cocoa 168. Chocolate 169. Milk chocolate 170. Chocolate confectionery FRUIT JUICES AND FRUIT CORDIALS 171. Fruit juices 172. Concentrated fruit juice 173. Nectar 174. Fruit juice cordials, squashes or syrups 175. Fruit drinks or fruit crushes JAMS Regulation 176. Jams 177. Fruit jelly 178. Marmalade 179. Kaya or egg jam NON-ALCOHOLIC DRINKS 180. Flavoured cordials or syrups 181. Soya bean milk 182. Flavoured soya bean milk 183. Soft drinks 183A. Natural mineral water 184. Labelling of non-alcoholic drinks NUTRI-GRADE REQUIREMENTS FOR BEVERAGES 184A. Nutri-Grade beverages 184B. Nutri-Grade grading system 184C. Nutrition information of Nutri-Grade beverages 184D. Nutri-Grade mark 184E. [Deleted] 184F. Prohibition on advertisements relating to Nutri-Grade beverages graded “D” ALCOHOLIC DRINKS 185. Intoxicating liquors 186. Ale, beer, lager, porter or stout 187. Wine 188. Malt wine 189. Quinine wine 190. Aromatic wine, wine cocktail and vermouth 191. Port and sherry 192. Meat wine or beef wine 193. Sparkling wine 194. Carbonated wine 195. Fruit wine 196. Cider or perry 197. Sparkling cider or sparkling perry 198. Aerated cider or aerated perry 199. Honey wine 200. Cereal grain wine and Chinese wine Regulation 201. Brandy 202. Marc brandy 203. Fruit brandy 204. Whisky 205. Rum 206. Gin 207. Vodka 208. Liqueurs and alcoholic cordials 209. Blended liquor 210. Compounded liquor SALTS 211. Salt 212. Iodised salt SPICES AND CONDIMENTS 213. Spices and condiments 214. to 236. [Deleted] FLAVOURING ESSENCES OR EXTRACTS 237. to 245. [Deleted] FLAVOUR ENHANCERS 246. [Deleted] SPECIAL PURPOSE FOODS 247. Special purpose foods 248. Labelling requirements for special purpose foods 249. [Deleted] 250. Diabetic food 250A. Foods containing phytosterols, phytosterol esters, phytostanols or phytostanol esters 251. Infants’ food 252. Infant formula 253. Infant milk formula or infant milk preparation 254. Labelling of infant formula MISCELLANEOUS FOODS [Deleted] Custard powder [Deleted] Regulation 258. [Deleted] 259. [Deleted] 260. [Deleted] RICE 261. Penalty The Schedules PART V PENALTY
“antimicrobial agent” has the meaning given by regulation 32(1); [S 203/2023 wef 28/04/2023] “automated beverage dispenser” means a machine that dispenses a non-prepacked beverage that is — (a) a customisable beverage, that is, with an option for a prospective consumer of the beverage to customise the amount of any ingredient in the beverage; or (b) a non-customisable beverage, that is, without the option described in paragraph (a); [S 451/2023 wef 30/12/2023] “consumer-facing automated beverage dispenser” means an automated beverage dispenser that is — (a) accompanied by an image or a text listing of what beverage may be dispensed from it; and (b) placed in a way that allows a prospective consumer to see the image or text listing, whether or not the prospective consumer is himself or herself allowed to dispense a beverage from the automated beverage dispenser of his or her choice based on the image or text listing; [S 451/2023 wef 30/12/2023] “container” includes any form of packaging of food for sale as a single item, whether by way of wholly or partly enclosing the food or by way of attaching the food to some other article and in particular includes a wrapper or confining band; “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; “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; “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; [S 195/2011 wef 15/04/2011] [S 606/2022 wef 31/07/2022] “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; [S 451/2023 wef 30/12/2023] “infant” means a person not more than 12 months of age; “Nutri-Grade beverage” has the meaning given by regulation 184A; [S 993/2021 wef 30/12/2022] “package” includes every means by which food may be cased, enclosed, contained or packed; “prepacked” means packed or made up in advance ready for sale in a wrapper or container, and where any food packed or made up in a wrapper or container is found on any premises where such food is packed, kept or stored for sale, the food shall be deemed to be prepacked unless the contrary is proved, and it shall not be sufficient proof of the contrary to show that the food had not been labelled in accordance with the provisions of these Regulations; “premises” means a building or part thereof and any forecourt, yard or place of storage used in connection with a building or
[S 493/2013 wef 01/08/2013] “specified setting”, in relation to the sale of any Nutri-Grade beverage, means — (a) 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) the supply of the Nutri-Grade beverage as part of providing amenities at a place of work; [S 451/2023 wef 30/12/2023] “sugar declaration”, in relation to a topping to a freshly prepared Nutri-Grade beverage, means a declaration of the sugar content of the Nutri-Grade beverage with the topping less the sugar content without the topping, made in accordance with paragraph (3); [S 451/2023 wef 30/12/2023] “topping”, in respect of a freshly prepared Nutri-Grade beverage, means caramel syrup, ice cream, pudding, tapioca pearls, whipped cream or any other ingredient added to the Nutri-Grade beverage for decoration or to enhance flavour; [S 451/2023 wef 30/12/2023] “total sugar”, in respect of any Nutri-Grade beverage, means any monosaccharide and disaccharide in the Nutri-Grade beverage; [S 993/2021 wef 30/12/2022] “trans fatty acids” means the geometrical isomers of monounsaturated and polyunsaturated fatty acids having non‑conjugated, interrupted by at least one methylene group, carbon‑carbon double bonds in the trans configuration; [S 424/2020 wef 01/06/2021] “veterinary drug” has the meaning given by regulation 33(1); [S 203/2023 wef 28/04/2023] “young children” means persons who are more than 12 months but not more than 36 months of age. [S 493/2013 wef 01/08/2013]
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 column Second column Symbol Meaning C degrees in Celsius scale of temperature cm centimetres g grams i.u international units kcal kilocalories First column Second column Symbol Meaning kg kilograms kj kilojoules mcg micrograms mg milligrams ml millilitres mm millimetres ppm parts per million % per cent w/v weight by volume w/w weight by weight v/v volume by volume.
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. [S 451/2023 wef 30/12/2023]
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.
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.
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) the appropriate designation of each ingredient in the case of food consisting of two or more ingredients and unless the quantity or proportion of each ingredient is specified, the ingredients shall be specified in descending order of the proportions by weight in which they are present. 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, which shall indicate to a prospective purchaser the true nature of the ingredient, constituent or product to which it is applied except as provided in the First Schedule; (ii) it shall not be necessary to state that the food contains water; and (iii) where a food contains an ingredient which is made from two or more constituents, the appropriate designations of those constituents shall be so specified and it shall not be necessary to specify the appropriate designation of that ingredient; (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; [S 195/2011 wef 15/04/2011] (e) the name and address of the manufacturer, packer or local vendor 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; (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; [S 195/2011 wef 15/04/2011] (f) the following words or any other words to the same effect in the case of any food containing aspartame: “PHENYLKETONURICS: CONTAINS PHENYLALANINE.”; and (g) such other particulars as are required by these Regulations to be given in the case of any particular food.
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.
The particulars stated in paragraph (4)(a), (b), (c) and (d) shall be in printed letters not less than 1.5 mm in height.
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.
(a) food weighed, counted or measured in the presence of the purchaser; and (b) food which is loosely packed in the retailer’s premises.
Regulation 5, except paragraph (4)(c), (d) and (e) shall not apply to bread which is loosely packed in the retailer’s premises.
Regulation 5(4)(b) shall not apply to intoxicating liquor.
Regulation 5(4)(b) does not apply to prepacked infant formula (within the meaning of regulation 252(1)) that — (a) does not contain an ingredient or a food additive, or a proportion of an ingredient or a food additive, which is not permitted by these Regulations for infant formula; and (b) bears a label containing — (i) a specific name or description or a generic name or description (whether or not provided in the First Schedule) of every ingredient contained in the infant formula; and (ii) particulars about the ingredients which are otherwise in compliance with regulation 5(4)(b). [S 302/2017 wef 15/06/2017]
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.
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.
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. [S 195/2011 wef 15/04/2011] [S 195/2011 wef 15/04/2011]
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.
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; or (c) that health or an improved physical condition may be achieved by consuming the food.
A label must not include any claim or suggestion that may be interpreted as advice of a medical nature from any person whatsoever. [S 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. [S 49/2016 wef 02/02/2016]
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.”. [S 152/2017 wef 01/04/2017] [S 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) not more than 0.75 g of saturated fatty acids and trans fatty acids per 100 ml; and (C) not more than 10% of kilocalories from saturated fatty acids and trans fatty acids; and (b) the label of the food must contain — (i) a statement or statements to the like effect that consumption of at least 3 g of barley beta‑glucans or oat beta‑glucans (as the case may be) in a day has been shown to lower blood cholesterol levels; and [S 59/2019 wef 01/02/2019] (ii) 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 amounts of barley beta‑glucan or oat beta‑glucan (as the case may be), cholesterol, saturated fatty acids and trans fatty acids, contained in the food. [S 152/2017 wef 01/04/2017] [S 59/2019 wef 01/02/2019] (a) the label states the quantity of that food to be consumed in one day; (b) the amount of the food stated on the label as the quantity to be consumed in one day yields at least 300 kcal; and (c) the label contains 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.
A label must not include any claim or suggestion that a food is a source of or an excellent source of protein unless — (a) the label states the quantity of that food to be consumed in one day; (b) the amount of food stated on the label as the quantity to be consumed in one day contains at least 10 g of protein; (c) the label contains 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; and (d) in the case of — (i) food which is a source of protein, at least 12% by weight of the calorie yield of the food is derived from protein; or (ii) food which is an excellent source of protein, at least 20% by weight of the calorie yield of the food is derived from protein.
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.
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.
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. [S 49/2016 wef 02/02/2016]
the package, a date mark in the manner specified in paragraph (2) or
or in such other manner as may be approved by the Director- General.
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)”.
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.
The date mark shall be shown clearly and the size of the letters shall not be less than 3 mm in height.
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.
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.
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.
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.
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.
For the purpose of these Regulations, “BEST BEFORE” has the same meaning as “USE BY”.
Where the products are packed in bulk, it shall be sufficient to state either the date of manufacture or the expiry date.
This regulation shall not apply to dressed birds for which under regulation 60A the date of the slaughtering is required to be stated. (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.
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 I VITAMINS AND MINERALS Substances To be calculated as Daily Allowance Vitamin A, vitamin A alcohol and esters, carotenes Micrograms of retinol activity 750 mcg Vitamin B1, aneurine, thiamine, thiamine hydrochloride, thiamine mononitrate Milligrams of thiamine 1 mg Vitamin B2, riboflavin Milligrams of riboflavin 1.5 mg Vitamin B6, pyridoxine, pyridoxal, pyridoxamine Vitamin B12, cobalamin, cyanocobalamin, Milligrams of pyridoxamine Micrograms of cyanocobalamin
Folic acid, folate Micrograms of folic acid 200 mcg Niacine, niacinamide, nicotinic acid, nicotinamide Milligrams of niacin 16 mg Vitamin C, ascorbic acid Milligrams of ascorbic acid 30 mg Vitamin D, vitamin D2, vitamin D3 Micrograms of cholecalciferol
Calcium Milligrams of calcium 800 mg Iodine Micrograms of iodine 100 mcg Iron Milligrams of iron 10 mg Phosphorus Milligrams of phosphorus 800 mg. TABLE II Food Reference Quantity Bread 240 g Breakfast cereals 60 g Extracts of meat or vegetables or yeast (modified or not) 10 g Fruit and vegetable juices 200 ml Fruit juice concentrates (diluted according to directions on the label) Fruit juice cordials (diluted according to directions on the label) Flavoured cordials or syrups (diluted according to directions on the label) 200 ml 200 ml 200 ml Malted milk powder 30 g Condensed milk 180 g Milk powder (full cream or skimmed) and food containing not less than 51% of milk powder 60 g Other concentrated liquid food including powdered beverage not specified above (diluted according to directions on the label) 200 ml Liquid food not specified above 200 ml Solid food not specified above 120 g [S 195/2011 wef 15/04/2011]
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. [S 152/2017 wef 01/04/2017]
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.
[Deleted by S 195/2011 wef 15/04/2011]
[Deleted by S 195/2011 wef 15/04/2011]
Paragraphs (1), (2), (3) and (4) shall not apply to any food exempted under these Regulations nor to infants’ foods nor invalids’ foods.
9B. [S 49/2016 wef 02/02/2016]
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.
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.
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),
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.
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 (Cap. 272A, 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; [S 195/2011 wef 15/04/2011] (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.
Paragraph (1) shall not apply to foods imported under licences or permits issued by the Director-General under the Animals and Birds Act (Cap. 7), the Control of Plants Act (Cap. 57A) or the Wholesome Meat and Fish Act (Cap. 349A). [S 195/2011 wef 15/04/2011] FOOD ADDITIVES
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. [S 695/2021 wef 01/10/2021]
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.
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.
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).
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; [S 195/2011 wef 15/04/2011] (e) magnesium silicate (synthetic), magnesium trisilicate or talc; [S 195/2011 wef 15/04/2011] (f) calcium, sodium aluminium, sodium calcium aluminium or calcium aluminium silicates; (g) silicon dioxide; [S 195/2011 wef 15/04/2011] [S 195/2011 wef 15/04/2011] (h) ammonium, calcium, potassium or sodium myristates; [S 195/2011 wef 15/04/2011] (i) ammonium, calcium, potassium or sodium palmitates; or [S 195/2011 wef 15/04/2011] (j) calcium, potassium or sodium oleates. [S 195/2011 wef 15/04/2011]
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.
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). [S 444/2012 wef 03/09/2012]
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. [S 195/2011 wef 15/04/2011]
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; [S 444/2012 wef 03/09/2012] (c) non-alcoholic drinks; (d) jams, fruit jellies and marmalades; [S 444/2012 wef 03/09/2012] [S 59/2019 wef 01/02/2019] [S 444/2012 wef 03/09/2012] [S 59/2019 wef 01/02/2019] (e) lactobacillus milk drinks or cultured milk drinks; [S 59/2019 wef 01/02/2019] (f) flavoured milk; (g) ready-to-drink coffee; (h) ready-to-drink tea. [S 59/2019 wef 01/02/2019] [S 59/2019 wef 01/02/2019] [S 59/2019 wef 01/02/2019]
Colouring mixes for inking on food surfaces may contain dimethyl polysiloxane not exceeding 50 ppm in amount. [S 195/2011 wef 15/04/2011]
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.
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.
“steviol glycosides” means any of the following: (a) steviol glycosides from Stevia rebaudiana Bertoni (steviol glycosides from Stevia); (b) steviol glycosides from fermentation; (c) enzymatically produced steviol glycosides (including steviol glycosides produced using the enzyme uridine triphosphate (UTP)-glucose-1-phosphate uridyltransferase (EC 2.7.7.9) from the source organism Bifidobacterium bifidum); (d) glucosylated steviol glycosides; [S 425/2024 wef 31/05/2024] “sweetening agent” means a substance added to food in place of sugar to provide a sweet taste, but does not include aspartame, any sugar, carbohydrate or polyhydric alcohols. [S 704/2020 wef 31/08/2020]
Subject to paragraphs (3) and (3A), a person must not import, sell, advertise, manufacture, consign or deliver — (a) any sweetening agent for use in food; or (b) any food containing any sweetening agent. [S 49/2016 wef 02/02/2016]
The foods specified in the Thirteenth Schedule may contain the following sweetening agents up to the proportions specified in that Schedule: Substance Descriptive Name Descriptive No. (a) Acesulfame-K Acesulfame-K (b) Saccharin and its calcium, potassium and sodium salts (c) Cyclamic acid and its calcium and sodium salts Saccharin 2 Cyclamates 3 (d) Neotame Neotame 4 (e) Steviol glycosides Steviol glycosides 5 (f) Sucralose Sucralose 6. [S 49/2016 wef 02/02/2016] (3A) Advantame may be added to any food in accordance with good manufacturing practice for food additives as described in section 3.3 of the preamble of the Codex General Standard for Food Additives (CODEX STAN 192-1995). [S 49/2016 wef 02/02/2016] (3B) Monk fruit extract may be added to any food in accordance with good manufacturing practice for food additives as described in section 3.3 of the preamble of the Codex General Standard for Food Additives (CODEX STAN 192‑1995), if the monk fruit extract contains — (a) mogroside Vof not less than 20% (w/w) and not more than 90% (w/w); (b) not more than 1 mg/kg lead; (c) not more than 1 mg/kg arsenic; (d) not more than 5% (w/w) ash; and (e) not more than 6% (w/w) moisture. [S 59/2019 wef 01/02/2019]
Food products containing sweetening agents shall, where required in the Thirteenth Schedule, carry advisory statements regarding consumption by children in the manner specified therein.
The base for sweetening agent tablets may contain — (a) calcium stearate; and (b) croscarmellose sodium. [S 195/2011 wef 15/04/2011]
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 [S 59/2019 wef 01/02/2019] (iv) ethyl alcohol or potable spirits; [S 493/2013 wef 01/08/2013] (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 salts (ii) Benzoic acid and its sodium and potassium salts Sulphur dioxide 1 Benzoic acid 2 Substance. Descriptive Name. Descriptive No. (iii) Methyl para- hydroxy-benzoate and its sodium salt Methyl para-hydroxy- 3 benzoate (iv) Sorbic acid and its sodium, potassium or calcium salts Sorbic acid 4 (v) [Deleted by S 59/2019 wef 01/02/2019] (vi) Nitrites of sodium or potassium (vii) Nitrates of sodium or potassium Nitrites 5 Nitrates 6; [S 203/2023 wef 28/04/2023] [S 146/2018 wef 28/03/2018] [S 59/2019 wef 01/02/2019] (c) Class III chemical preservative shall be dimethyl dicarbonate; and [S 493/2013 wef 01/08/2013] [S 203/2023 wef 28/04/2023] (d) Class IV chemical preservative must be nisin. [S 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 [S 493/2013 wef 01/08/2013] (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. [S 493/2013 wef 01/08/2013] (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. [S 493/2013 wef 01/08/2013] (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. [S 203/2023 wef 28/04/2023]
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.
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.
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.
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. (3A) 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). [S 152/2017 wef 01/04/2017]
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.
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.
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. [S 195/2011 wef 15/04/2011] [S 444/2012 wef 03/09/2012] [S 59/2019 wef 01/02/2019]
The permitted solvents referred to in paragraph (2) other than water shall conform with the British Pharmacopoeia standard.
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.
Natural flavouring agents shall include natural flavouring essences, spices and condiments.
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. [S 195/2011 wef 15/04/2011]
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.
Articles of food may have in them natural flavouring agents as specified in these Regulations.
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.
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).
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; [S 444/2012 wef 03/09/2012] (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; [S 444/2012 wef 03/09/2012] [S 152/2017 wef 01/04/2017] [S 152/2017 wef 01/04/2017] [S 425/2024 wef 31/05/2024] (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 [S 152/2017 wef 01/04/2017] [S 425/2024 wef 31/05/2024] (f) L-theanine in salt substitutes at a level not exceeding 15,000 ppm. [S 425/2024 wef 31/05/2024]
[Deleted by S 760/2022 wef 03/10/2022]
[Deleted by S 444/2012 wef 03/09/2012]
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).
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.
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. [S 760/2022 wef 03/10/2022]
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).
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.
Calcium disodium ethylenediaminetetraacetate may be used only in — (a) canned fish, including crustaceans and molluscs, at a level not exceeding 250 ppm; [S 444/2012 wef 03/09/2012] (b) mayonnaise, salad dressing, French dressing, fat spread, savoury sauce and margarine at a level not exceeding 75 ppm; and (c) soft drinks at a level not exceeding 33 ppm. [S 195/2011 wef 15/04/2011]
(a) as an aerating agent or propellant in the storage or packaging of any fluid food; or (b) to displace air in a sealed package or in a place of storage, in the storage or packaging of any food.
No person shall use in the storage or packaging of any food any gaseous packaging agent other than — (a) carbon dioxide; (b) nitrogen; and (c) helium.
A person must not use a pathogen reduction treatment on meat except in accordance with paragraph (4).
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.
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; (ii) the stage where the pathogen reduction treatment is used in the process flow of the processing establishment or slaughter-house mentioned in sub‑paragraph (b), as the case may be; (iii) the date of use.
In this regulation — “contaminated meat” includes meat — (a) that has come into contact with any unclean surface; (b) that after evisceration, remains visibly mixed with faeces; or (c) of a diseased animal; “processing establishment” has the meaning given by the Wholesome Meat and Fish Act 1999; “slaughter-house” has the meaning given by the Wholesome Meat and Fish Act 1999. [S 606/2022 wef 31/07/2022]
No person shall use any general purpose food additive other than those specified in the Eighth Schedule or permitted for use under this regulation. [S 704/2020 wef 31/08/2020]
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.
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.
Methanol may be used as an extraction solvent in food, provided that the residue of methanol in the food does not exceed 5 ppm.
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. [S 152/2017 wef 01/04/2017]
Soy leghemoglobin derived from genetically modified Pichia pastoris may be used in meat analogues, at a level not exceeding 0.45% (w/w). [S 704/2020 wef 31/08/2020] INCIDENTAL CONSTITUENTS IN FOOD
[S 195/2011 wef 15/04/2011] [S 49/2016 wef 02/02/2016] [S 606/2022 wef 31/07/2022]
A person must not import, sell, advertise, manufacture, consign or deliver any food containing an incidental constituent except as otherwise permitted by these Regulations. [S 49/2016 wef 02/02/2016]
[Deleted by S 203/2023 wef 28/04/2023]
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.
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. [S 49/2016 wef 02/02/2016] [S 146/2018 wef 28/03/2018]
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.
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.
[S 59/2019 wef 01/02/2019]
No person shall import, sell, advertise, manufacture, consign or deliver any seaweed containing inorganic arsenic in excess of 2 ppm. (2A) A person must not import, sell, advertise, manufacture, consign or deliver any polished rice containing inorganic arsenic in excess of 0.2 ppm. [S 152/2017 wef 01/04/2017] (2B) A person must not import, sell, advertise, manufacture, consign or deliver any husked rice containing inorganic arsenic in excess of 0.35 ppm. [S 59/2019 wef 01/02/2019]
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; [S 695/2021 wef 01/10/2021] (ba) any salt containing mercury in excess of 0.1 ppm; or [S 695/2021 wef 01/10/2021] (c) any other food containing mercury in excess of 0.05 ppm. [S 816/2014 wef 15/12/2014]
No person shall import, sell, advertise, manufacture, consign or deliver any food containing tin in excess of 250 ppm.
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
[S 195/2011 wef 15/04/2011] [S 695/2021 wef 01/10/2021]
No person shall import, sell, advertise, manufacture, consign or deliver any food containing antimony in excess of 1 ppm.
In paragraph (3), “predatory fish” means any fish of a species listed in the Fifteenth Schedule. [S 816/2014 wef 15/12/2014]
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. [S 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. [S 203/2023 wef 28/04/2023]
Mycotoxin Type of food Maximum 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 children (ii) Food for infants or young children 5
(b) Aflatoxins, total (B1, B2, G1 and G2) Any article of food 5 except food for infants or young children (c) Aflatoxin M1 (i) Milk 0.5 (ii) Infant formula 0.025 calculated on the reconstituted ready‑to‑drink product (d) Patulin (i) Food for infants 10 or young children (except processed cereal‑based foods) (ii) Fruit juice 50 (iii) Food containing fruit juice as ingredient 50 [S 493/2013 wef 01/08/2013] [S 444/2012 wef 03/09/2012] (a) any powdered infant formula containing melamine in excess of 1 ppm; (b) any liquid infant formula (as consumed) containing melamine in excess of 0.15 ppm; or (c) any food (other than powdered infant formula or liquid infant formula (as consumed)) containing melamine in excess of 2.5 ppm. [S 493/2013 wef 01/08/2013]
(1A) A person must not import, sell, manufacture or produce for sale, any article of non-ready-to-eat food unless — (a) that article complies with each relevant microbiological standard specified in the Eleventh Schedule; or (b) there is no relevant microbiological standard for that article specified in that Schedule. [S 608/2023 wef 04/03/2024]
In these Regulations — “non-ready-to-eat food” means any food that is not ready-to-eat food; “ready-to-eat food” — (a) means any article of food that is made available for sale for direct human consumption without the need for cooking or any other form of processing to eliminate, or reduce to a microbiological standard specified in the Eleventh Schedule, any pathogenic or other micro-organism of concern in the article of food; and (b) includes cup noodles, fruit juice cordial, squash or syrup, powdered beverages and other concentrated food which are meant to be reconstituted or diluted with fluids before consumption. [S 608/2023 wef 04/03/2024] MINERAL HYDROCARBONS
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.
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; [S 59/2019 wef 01/02/2019] (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 hereafter is not exceeded: food as indicated Mineral Hydrocarbon. Name of food. Tolerance (ppm). Trichloroethylene Decaffeinated ground coffee Decaffeinated soluble (instant) coffee extract Spice oleoresins Edible vegetable oil Methylene chloride Decaffeinated ground coffee Decaffeinated soluble (instant) coffee extract Spice oleoresins Ethylene dichloride Spice oleoresins Hexane Spice oleoresins Edible vegetable oil 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.
(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.
In these Regulations, “partially hydrogenated oil” means any edible fat or oil that has undergone the process of hydrogenation but is not fully saturated as a result of that process. [S 424/2020 wef 01/06/2021] CONTAINERS FOR FOOD
(a) contains more than 1 ppm of vinyl chloride monomer; (b) yields, or is likely to yield, to its contents more than 0.01 ppm of vinyl chloride monomer; or (c) yields, or is likely to yield, to its contents any compounds known to be carcinogenic, mutagenic or teratogenic or any other poisonous or injurious substance. [S 444/2012 wef 03/09/2012]
No person shall import, sell, consign or deliver, use or permit to be used any appliance, container or vessel that is intended for use in the storage, preparation or cooking of food, and is either capable of imparting lead, antimony, arsenic, cadmium or any other toxic substance to any food stored, prepared or cooked in it.
Nothing in paragraph (2) shall prohibit the import, sale, consignment, delivery or use of any ceramic food ware where — (a) the maximum amount of lead in any one of six units examined is not more than 3.0 mcg of lead per ml of leaching solution in the case of a flatware with an internal depth of not more than 25 mm; (b) the maximum amount of lead in any one of six units examined is not more than 2.0 mcg of lead per ml of leaching solution in the case of a small hollow-ware with a capacity of less than 1.1 litres but excluding cups and mugs; (c) the maximum amount of lead in any one of six units examined is not more than 1.0 mcg of lead per ml of leaching solution in the case of a large hollow-ware with a capacity of 1.1 litres or more but excluding pitchers; (d) the maximum amount of lead in any one of six units examined is not more than 0.5 mcg of lead per ml of leaching solution in the case of cups and mugs; and (e) the maximum amount of lead in any one of six units examined is not more than 0.5 mcg of lead per ml of leaching solution in the case of pitchers.
No person shall use any lead piping for the conveyance of beer, cider or other beverages or liquid food. IRRADIATED FOOD
(a) such ionizing radiation has been conducted in accordance with the requirements of — (i) the Codex Code of Practice for Radiation Processing of Food (CAC/RCP 19-1979); and [S 49/2016 wef 02/02/2016] (ii) the Codex General Standard for Irradiated Foods (CODEX STAN 106-1983); and [S 49/2016 wef 02/02/2016] (b) such irradiated food meets all the requirements of the Codex General Standard for Irradiated Foods (CODEX STAN 106-1983). [S 195/2011 wef 15/04/2011] [S 49/2016 wef 02/02/2016]
(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.
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD Flour, bakery and cereal products
(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.
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%.
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).
Flour intended for the manufacture of biscuit may contain sulphur dioxide not exceeding 200 ppm (calculated by weight).
No flour, intended for sale as such, shall contain any emulsifier or stabiliser.
(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.
Wholemeal, whole wheat or entire wheat flour shall not contain any added substance other than those permitted in regulation 39(2).
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 (b) the word “wholegrain” (or other words conveying that meaning) is qualified immediately by words indicating the percentage of wholegrain ingredients used. [S 195/2011 wef 15/04/2011]
heated, and shall contain not more than 0.6% of sulphates, calculated as calcium sulphate. It shall not contain any other added substance.
[S 760/2022 wef 03/10/2022]
(a) salt; (b) edible fats; (c) milk or milk products; (d) eggs; (e) sweeteners including permitted sweetening agents; [S 195/2011 wef 15/04/2011] (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.
contain any colouring molasses or caramel.
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.
Flour confectionery may contain permitted flavouring agents, permitted colouring matter and permitted preservatives.
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.
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.
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.
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. (4A) Instant noodles may contain sodium polyacrylate in an amount not exceeding 2000 ppm. [S 695/2021 wef 01/10/2021]
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.
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.
similar meaning, unless that pasta contains not less than 4% egg solids calculated on a dry basis. AERATING INGREDIENTS
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. MEAT AND MEAT PRODUCTS
the case of imported dressed bird, the country of origin.
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.
[S 195/2011 wef 15/04/2011]
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.
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. [S 493/2013 wef 01/08/2013]
paint or timber preservative or meat treated with natural smoke solutions, extracts and its identical synthetic equivalent.
Smoked meat may contain sugar. [S 59/2019 wef 01/02/2019]
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. [S 493/2013 wef 01/08/2013]
(1A) 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. [S 606/2022 wef 31/07/2022]
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.
Any prepacked minced meat other than beef which resembles hamburgers or beefburgers shall be labelled as follows: “(here state name of meat) burger”. It shall comply with the standards laid down for hamburgers or beefburgers.
In these Regulations, “hamburgers”, “beefburgers” and other type of “meat burgers” do not include any separable bakery product or other separable food that may enclose or be enclosed with the minced meat product.
Sausage meat shall contain not more than 6% starch and in the case of pork sausage meat and beef sausage meat not less than 65% and 50% meat respectively, and not more than 40% of the meat content shall be fat.
Sausage 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 does not exceed the permitted levels specified in Part I of the Fourth Schedule. [S 493/2013 wef 01/08/2013]
[Deleted by S 59/2019 wef 01/02/2019]
Meat essence other than chicken essence shall contain not less than 3% (w/v) protein (total nitrogen x 6.25).
FISH AND FISH PRODUCTS
[S 195/2011 wef 15/04/2011]
[S 59/2019 wef 01/02/2019]
EDIBLE FATS AND OILS
Edible fats and oils shall be free from offensive odour and taste. (2A) 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). [S 59/2019 wef 01/02/2019]
[Deleted by S 424/2020 wef 01/06/2021]
[Deleted by S 424/2020 wef 01/06/2021]
[S 175/2012 wef 02/05/2012]
Every package of prepacked edible fats and oils for sale shall be labelled with 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, trans fatty acids and the amount of any other nutrients for which a nutrition claim is made in respect of the food. [S 175/2012 wef 02/05/2012]
(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.
(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.
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. [S 195/2011 wef 15/04/2011]
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. [S 152/2017 wef 01/04/2017]
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.
Fat spread may contain permitted colouring matter, anti- oxidant, emulsifier, flavouring agent, chemical preservative and sequestrant. [S 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. [S 195/2011 wef 15/04/2011]
Fat spread does not include margarine and butter.
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.
Vanaspati on melting, shall be clear in appearance and shall be pleasant to taste and smell and shall be free from staleness and rancidity.
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. MILK AND MILK PRODUCTS
(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. [S 49/2016 wef 02/02/2016]
A person must not import, sell or advertise raw milk intended for direct human consumption. [S 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). [S 49/2016 wef 02/02/2016]
(a) 62.8°C and not more than 65.6°C and holding it at such temperature for not less than 30 minutes, and then immediately and rapidly reducing the temperature to 4.4° C or below; or (b) 72°C and not more than 73.5°C and holding it at such temperature for at least 15 seconds, and then immediately and rapidly reducing the temperature to 4.4°C or below.
Pasteurised milk after having been subjected to processing by heat as described in paragraph (1) shall immediately be packed aseptically.
Every package of pasteurised milk shall be date-marked in accordance with regulation 10.
Every package of U.H.T. milk shall be date-marked in accordance with regulation 10.
Every package of sterilised milk, except canned sterilised milk, shall be date-marked in accordance with regulation 10.
Every package of homogenised milk, except canned sterilised homogenised milk, shall be date-marked in accordance with regulation 10.
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.
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.
Every package of reconstituted or recombined milk, except canned sterilised reconstituted or recombined milk, shall be date- marked in accordance with regulation 10.
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.
(a) not less than 28% (w/w) total milk solids including milk fat; (b) not less than 8% (w/w) milk fat; and (c) no added substances other than any or any combination of the following: (i) sodium hexametaphosphate, up to a level of 2000 ppm; (ii) sugar; or (iii) vitamins. [S 195/2011 wef 15/04/2011]
(a) not less than 26% (w/w) milk fat; (b) not more than 5% (w/w) moisture; and (c) no added substances other than vitamins and one or more permitted emulsifiers.
(a) Every tin or other receptacle containing dried milk or milk powder or dried whole milk or dried full cream milk or full cream milk powder shall bear a label on which shall be printed the following: DRIED MILK (OR MILK POWDER OR DRIED WHOLE MILK OR DRIED FULL CREAM MILK OR FULL CREAM MILK POWDER) This tin/receptacle contains the equivalent of . litres of milk (b) The labelling shall be completed by inserting the nearest number of litres in words and figures. The number of litres shall be such as to ensure that the equivalent quantity is accurately expressed in terms of milk containing not less than 3.25% (w/w) milk fat and 8.5% (w/w) non-fat milk solids. (c) The labelling shall comply with regulation 109.
(a) not less than 14% (w/w) milk fat; (b) not more than 5% (w/w) moisture; and (c) no added substances other than vitamins.
(a) Every tin or other receptacle containing dried half cream milk shall bear a label on which shall be printed the following: DRIED HALF CREAM MILK This tin/receptacle contains the equivalent of . litres of half cream milk (b) The labelling shall be completed by inserting the nearest number of litres in words and figures. The number of litres shall be such as to ensure that the equivalent quantity is accurately expressed in terms of half cream milk containing not less than 1.6% (w/w) milk fat and 8.5% (w/w) non-fat milk solids. (c) The labelling shall comply with regulation 109. (d) Every tin or other receptacle containing dried half cream milk shall also be labelled with the words “GUARANTEED 14% BUTTER FAT”. It shall be printed in red in letters not less than 6 mm in height.
Skimmed milk powder shall contain not more than 5% (w/w) moisture. An aqueous preparation of skimmed milk powder, whether or not vitaminised, when prepared according to the directions given on the label shall contain not less than 9% (w/w) non-fat milk solids.
(a) Every tin or other receptacle containing skimmed milk powder shall bear a label on which shall be printed the following: SKIMMED MILK POWDER UNFIT (or UNSUITABLE) FOR BABIES (or INFANTS) This tin/receptacle contains the equivalent of . litres of skimmed milk (b) The labelling shall be completed by inserting the nearest number of litres in words and figures. The number of litres shall be such as to ensure that the equivalent quantity is accurately expressed in terms of skimmed milk containing not less than 9% (w/w) non-fat milk solids. (c) Every tin or other receptacle containing liquid skimmed milk shall bear a label upon which shall be printed the following: SKIMMED MILK UNFIT (or UNSUITABLE) FOR BABIES (or INFANTS) (d) The labelling in sub‑paragraphs (a) and (c) shall comply with regulation 109.
Every package of liquid skimmed milk, except canned sterilised skimmed milk, shall be date-marked in accordance with regulation 10.
(a) Every tin or other receptacle containing powdered filled milk shall bear a label on which shall be printed the following: DRIED FILLED MILK UNFIT (or UNSUITABLE) FOR BABIES (or INFANTS) This tin/receptacle contains the equivalent of . litres of filled milk (b) The labelling shall be completed by inserting the nearest number of litres in words and figures. The number of litres shall be such as to ensure that the equivalent quantity is accurately expressed in terms of filled milk containing not less than 3.25% (w/w) fat and 8.5% (w/w) non-fat milk solids. (c) Every tin or other receptacle containing filled liquid milk shall bear a label on which shall be printed the following: FILLED MILK UNFIT (or UNSUITABLE) FOR BABIES (or INFANTS) (d) The labelling in sub‑paragraphs (a) and (c) shall comply with regulation 109.
Every package of liquid filled milk, except canned sterilised liquid filled milk, shall be date-marked in accordance with regulation 10.
[S 195/2011 wef 15/04/2011] (1A) 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. [S 195/2011 wef 15/04/2011]
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”.
Every package of flavoured milk, except canned sterilised flavoured milk, shall be date-marked in accordance with regulation 10.
[S 608/2023 wef 04/03/2024]
Lactobacillus milk drink or cultured milk drink shall contain not less than 3% (w/w) non-fat milk solids.
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.
Every package of lactobacillus milk drink or cultured milk drink shall be date-marked in accordance with regulation 10.
(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.
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).
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).
The label shall be securely attached to the tin or other receptacle so as to be clearly visible.
(a) The use of the word “milk” alone in any label shall be reserved exclusively for describing milk complying with the standards laid down for milk. (b) Any built-up product shall be so labelled as to make it clear to the purchaser or consumer that the product is artificial and is not made solely from milk, and in no case shall the word “milk” be larger than any other word, descriptive of the product, on the label.
Every package of cream, except sterilised canned cream, shall be date-marked in accordance with regulation 10.
Every package of homogenised cream, except sterilised homogenised canned cream, shall be date-marked in accordance with regulation 10.
Reconstituted or recombined cream shall be labelled “Reconstituted Cream” or “Recombined Cream” and the words “Reconstituted” and “Recombined” shall be at least as large and of the same colour as the word “Cream”.
Every package of reconstituted or recombined cream except canned sterilised reconstituted or recombined cream, shall be date- marked in accordance with regulation 10.
Every package of thickened cream, except sterilised canned thickened cream, shall be date-marked in accordance with regulation 10.
Every package of reduced cream, except sterilised canned reduced cream, shall be date-marked in accordance with regulation 10.
bacteria.
Every package of sour cream shall be date-marked in accordance with regulation 10.
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.
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. [S 704/2020 wef 31/08/2020]
contain any fat other than milk fat. [S 195/2011 wef 15/04/2011]
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.
Natamycin should not be detected at a depth of 5 mm or more and should not be used together with sorbic acid.
(a) not more than 55% (w/w) moisture; and (b) not less than 65% (w/w) milk fat on the dry basis.
(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.
shall not be more than 60% (w/w).
acidophilus and Bacterium yoghurtii. [S 608/2023 wef 04/03/2024]
Lactobacillus bulgaricus and one or more of such other bacteria referred to in paragraph (1) shall predominate substantially in the product.
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.
Yoghurt shall contain not less than 8.5% (w/w) milk solids other than milk fat.
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.
Low-fat yoghurt or fat-reduced yoghurt shall contain not more than 2% (w/w) milk fat.
Non-fat yoghurt or skimmed milk yoghurt shall contain not more than 0.5% (w/w) milk fat.
Every package of yoghurt shall be date-marked in accordance with regulation 10.
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.
Every package of fruit yoghurt shall be date-marked in accordance with regulation 10.
(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).
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. [S 195/2011 wef 15/04/2011]
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). ICE-CREAM, FROZEN CONFECTIONS AND RELATED PRODUCTS
sugar. It shall contain not less than 5% (w/w) fat and not less than 7.5% (w/w) non-fat milk solids.
Frozen confections include water ices, iced sherbet and ice lollies. SAUCE, VINEGAR AND RELISHES
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.
Soya bean sauce may contain sugar, caramel and permitted chemical preservative. The total nitrogen content shall not be less than 0.6% (w/v).
(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.
malt, spirit, wine, cider, alcoholic liquors, fruit, honey, dextrose and sugar (including unrefined crystal sugar and refined syrups or molasses).
Every variety of vinegar shall contain — (a) not less than 4 g of acetic acid in 100 ml; and (b) no mineral acid or any other added substance or colouring matter except caramel.
Every package containing vinegar shall be labelled in accordance with regulation 139.
Every package containing distilled vinegar shall be labelled in accordance with regulation 139.
Every package containing blended vinegar shall be labelled in accordance with regulation 139.
Artificial or imitation vinegar shall contain — (a) not less than 4 g acetic acid and not more than 12.5 g acetic acid in 100 ml; and (b) no mineral acid or any other substance or colouring matter except caramel and permitted flavouring agents.
Every package containing artificial or imitation vinegar shall be labelled in accordance with regulation 139.
There shall be written on the label on or attached to every package containing artificial or imitation vinegar the words “IMITATION VINEGAR” in capital letters so as to be clearly visible to the purchaser. Such capital letters shall not be less than 12 mm in height.
foodstuffs, permitted chemical preservatives, colouring matters, flavouring agents, emulsifiers and sequestrants. [S 493/2013 wef 01/08/2013]
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.
(a) sugar or dextrose; (b) spices and condiments; [S 195/2011 wef 15/04/2011] (c) permitted chemical preservatives and colouring matter; and [S 195/2011 wef 15/04/2011] (d) aluminium potassium sulphate as a firming agent in an amount not exceeding 200 ppm. [S 195/2011 wef 15/04/2011]
SUGAR AND SUGAR PRODUCTS
(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.
(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.
(a) 20% (w/w) moisture; (b) 8% (w/w) sucrose; and (c) 0.75% (w/w) ash, and shall contain not less than 60% (w/w) reducing sugars, expressed as invert sugar. It shall not contain any added sweetening agent, colouring matter or any other foreign substance. [S 195/2011 wef 15/04/2011]
Every label on or attached to a package or other receptacle containing royal jelly, or a food containing royal jelly, shall include, immediately after the common name, the following words or any other words to the same effect: “WARNING — THIS PRODUCT MAY NOT BE SUITABLE FOR ASTHMA AND ALLERGY SUFFERERS.”.
Sugar confectionery shall not contain residues of mineral hydrocarbon exceeding the permitted levels specified in regulation 36. TEA, COFFEE AND COCOA
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.
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.
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.
There shall be legibly printed in English on the label on or attached to every package which contains coffee mixed with chicory a statement in which the words “Coffee and Chicory” are printed in larger letters than any other words on the label, immediately followed by a statement of the percentage proportion in which the ingredients of the mixture are present, printed in type of not less than 3 mm in height, in the following form: “Containing not less than (here insert the number of parts per cent of coffee) parts per cent of coffee”.
The word “coffee” and expressions which include the word “coffee” shall not be printed on any statement or label printed on or attached to any package which contains a mixture of coffee and chicory unless it be conjoined with the words “and chicory”.
There shall be legibly printed in English on the label on or attached to every package which contains any mixture of coffee and substances other than chicory, a statement in which the words “Coffee Mixture” are printed, in larger letters than any other words on the label, immediately followed by a statement of the ingredients of the mixture and of the proportion in which the ingredients of the mixture are present, printed in type of not less than 3 mm in height in the following form: “Containing (here insert the number of parts per cent of coffee) parts per cent of coffee mixed with (here insert the number of parts per cent of other ingredients) parts per cent of (here insert the names of such other ingredients)”.
The word “coffee” and expressions which include the word “coffee” shall not be printed on any statement or label printed on or attached to any package which contains a mixture of coffee with substances other than chicory unless it be conjoined with the word “mixture”.
Where any coffee mixture is sold otherwise than prepacked, there shall be legibly written or printed in English on a label, conspicuously attached, so as to be clearly visible to the purchaser, to every container or vessel in which the coffee mixture is stored immediately prior to sale, a statement in which the words “Coffee Mixture” are written in larger letters than any other words on the label, immediately followed by a statement of the ingredients of the mixture which complies with the requirements of paragraphs (2) and (3).
Instant coffee or soluble coffee shall be free from impurities and shall not contain chicory or any other added substances.
Instant coffee or soluble coffee shall contain not more than 5% (w/w) moisture and not more than 12% (w/w) total ash, and not less than 2.25% (w/w) anhydrous caffeine on the moisture-free basis. It shall dissolve in boiling water in 30 seconds with moderate stirring.
There shall be legibly printed in English on the label on or attached to every package which contains instant coffee and chicory or soluble coffee and chicory a statement in which the words “Instant Coffee and Chicory” or “Soluble Coffee and Chicory” are printed in larger letters than any other words on the label.
The words “instant coffee” or “soluble coffee” and expressions which include the words “instant coffee” or “soluble coffee” shall not be printed on any statement or label printed on or attached to any package which contains a mixture of instant coffee and chicory or soluble coffee and chicory unless the words are conjoined with the words “and chicory”.
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.
removing the shell therefrom.
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.
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) [Deleted by S 152/2017 wef 01/04/2017] (ga) ammonium phosphatides in an amount not exceeding 10,000 ppm; and [S 195/2011 wef 15/04/2011] (h) up to 5% of vegetable fat (excluding cocoa fat).
No person shall sell any chocolate containing vegetable fat (excluding cocoa fat) unless the package bears a label on which is printed a statement indicating the presence of such vegetable fat.
Any milk chocolate described as rich full cream or dairy milk chocolate shall contain, calculated on the dry matter, not less than 4.5% (w/w) milk fat and not less than 10.5% (w/w) fat-free milk solids.
The chocolate portion of any chocolate confectionery shall comply with the standards laid down for chocolate in these Regulations. FRUIT JUICES AND FRUIT CORDIALS
Fruit juice which is made by the dilution of concentrated fruit juice shall be fruit juice made by the addition of water to concentrated fruit juice by an amount which is equal to the volume of water originally removed from fruit juice in the making of concentrated fruit juice.
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.
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.
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.
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.
JAMS
Jam, conserve or preserve shall contain not less than 35% (w/w) of the fruits from which it is purported to be made.
tartaric acids, together with sodium hydroxide and sodium bicarbonate.
NON-ALCOHOLIC DRINKS
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.
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. [S 195/2011 wef 15/04/2011]
The protein content of soya bean milk (total nitrogen x 6.25) shall not be less than 2% (w/v).
(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.
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.
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.
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.
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. [S 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 [S 195/2011 wef 15/04/2011] (b) the analytical composition giving characteristics to the product. [S 195/2011 wef 15/04/2011]
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. (6A) 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”. [S 195/2011 wef 15/04/2011] (6B) 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”. [S 195/2011 wef 15/04/2011]
For the purposes of this regulation, natural mineral water includes spring water.
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. NUTRI-GRADE REQUIREMENTS FOR BEVERAGES (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).
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.
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. [S 993/2021 wef 30/12/2022] (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; [S 451/2023 wef 30/12/2023] (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. [S 451/2023 wef 30/12/2023] (c) [Deleted by S 451/2023 wef 30/12/2023] [S 451/2023 wef 30/12/2023]
In these Regulations, a reference to the grade of a Nutri-Grade beverage refers to its grade according to that grading system. [S 993/2021 wef 30/12/2022] (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). [S 451/2023 wef 30/12/2023]
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.
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) ensuring the package of each unit of the prepacked Nutri- Grade beverage is labelled; or (b) ensuring the package to be sold as a single item is labelled in respect of each type of Nutri-Grade beverage within the package and the package includes a statement that each unit in the package must not be sold separately or a statement to the like effect.
If — (a) a person is required by regulation 184B(1) to ensure a Nutri-Grade beverage intended for sale in a specified setting is graded; and (b) the Nutri-Grade beverage is freshly prepared or sold from an automated beverage dispenser for non-customisable beverages, then the person must ensure that a nutrition information panel for the Nutri-Grade beverage that satisfies the requirements in paragraph (1) is made available (in any manner described in paragraph (5)) to any person who wishes to view the nutrition information panel. [S 451/2023 wef 30/12/2023] (4A) For the purpose of paragraph (4) — (a) where there is a preparation of the freshly prepared Nutri- Grade beverage offered to a prospective consumer who does not customise the amount of any ingredient in the Nutri-Grade beverage (called the default preparation) — the nutrition information panel must be based on the default preparation; or (b) where the freshly prepared Nutri-Grade beverage does not have a default preparation and a prospective customer must customise the amount of any one or more ingredients in the Nutri-Grade beverage, the nutrition information panel must be based on — (i) the customised preparation of the Nutri-Grade beverage with the poorest grade from amongst all possible customised preparations of the Nutri-Grade beverage offered to prospective consumers; and (ii) if there is more than one such customised preparation with that grade, the customised preparation with the poorest grade and the highest percentage of sugar content per 100 ml, determined according to paragraph 6 of the Sixteenth Schedule. [S 451/2023 wef 30/12/2023] (4B) Where — (a) a topping may be added to a freshly prepared Nutri-Grade beverage intended for sale in a specified setting; and (b) the topping is listed on a menu, poster, sign or other material that is used to inform a prospective consumer that the topping may be added to the Nutri-Grade beverage, then the person mentioned in paragraph (4) must (in addition to complying with that paragraph) ensure that a sugar declaration for each topping that may be added to the freshly prepared Nutri-Grade beverage — (c) complies with the requirements for a nutrition information panel mentioned in paragraph (1); and (d) is available in any manner described in paragraph (5) to any person who wishes to view the information. [S 451/2023 wef 30/12/2023] (4C) 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. [S 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; [S 451/2023 wef 30/12/2023] (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. [S 451/2023 wef 30/12/2023]
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 [S 451/2023 wef 30/12/2023] (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. [S 993/2021 wef 30/12/2022] (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. [S 451/2023 wef 30/12/2023]
[Deleted by S 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 (ii) that is in a prospective consumer’s principal field of vision. [S 451/2023 wef 30/12/2023] [S 451/2023 wef 30/12/2023]
For the purpose of paragraph (3), where more than one unit of prepacked Nutri-Grade beverage is packaged for sale as a single item, the requirement to ensure the FOP of the package is labelled under that paragraph may be satisfied — (a) by ensuring the FOP of the package to be sold as a single item is labelled with a Nutri-Grade mark in respect of each type of Nutri-Grade beverage within the package and the package includes a statement that each unit in the package must not be sold separately or a statement to the like effect; or (b) where the package to be sold as a single item is wholly transparent, by ensuring the FOP of each unit within the transparent package is labelled and ensuring that the Nutri- Grade mark is clearly visible through the transparent package. (4A) Where a person is required by regulation 184B(1) to ensure a Nutri-Grade beverage intended for sale in a specified setting is graded and the person uses a menu, poster, sign or other material to inform a prospective consumer that the Nutri-Grade beverage is for sale — (a) if the Nutri-Grade beverage’s grade is “A” or “B” — the person may label, or cause to be labelled, each listing of the Nutri-Grade beverage in the menu, poster, sign or other material with a Nutri-Grade mark that is either next to or in direct relation to each listing; or (b) if the Nutri-Grade beverage’s grade is “C” or “D” — the person must ensure that each listing of the Nutri-Grade beverage in the menu, poster, sign or other material is labelled with a Nutri-Grade mark that is either next to or in direct relation to each listing. [S 451/2023 wef 30/12/2023] (4B) Where a person labels, or causes to be labelled, a menu, poster, sign or other material in accordance with paragraph (4A)(a), or is required to ensure a menu, poster, sign or other material is labelled in accordance with paragraph (4A)(b), the person must ensure — (a) if the Nutri-Grade beverage is one for which a prospective consumer may customise the amount of at least one ingredient in the Nutri-Grade beverage — that the menu, poster, sign or other material includes a description of how the Nutri-Grade beverage that the Nutri-Grade mark is based on is customised; and (b) if a topping may be added to the freshly prepared Nutri- Grade beverage — that the menu, poster, sign or other material includes a sugar declaration in relation to the topping. [S 451/2023 wef 30/12/2023] (4C) The requirement in paragraph (4B)(b) may be satisfied in respect of a topping by a sugar declaration for the topping when the topping is added to any freshly prepared Nutri-Grade beverage listed on the menu, poster, sign or other material, even if the person allows the topping to be added to more than one type of such beverage. [S 451/2023 wef 30/12/2023] (4D) Where a person sells a Nutri-Grade beverage in a specified setting from a consumer-facing automated beverage dispenser — (a) if the Nutri-Grade beverage’s grade is “A” or “B” — the person may label, or cause to be labelled, the Nutri-Grade beverage with a Nutri-Grade mark in accordance with paragraph (4E); and (b) if the Nutri-Grade beverage’s grade is “C” or “D” — the person must ensure that the Nutri-Grade beverage is labelled with a Nutri-Grade mark in accordance with paragraph (4E). [S 451/2023 wef 30/12/2023] (4E) For the purpose of paragraph (4D) — (a) the label must be on, or near to, the automated beverage dispenser; 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. [S 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. [S 993/2021 wef 30/12/2022] [S 451/2023 wef 30/12/2023] 184E. [Deleted by S 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; [S 451/2023 wef 30/12/2023] (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; [S 451/2023 wef 30/12/2023] [S 451/2023 wef 30/12/2023] (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) the advertisement displays an image of the Nutri- Grade beverage’s Nutri-Grade mark, except that an advertisement that involves communication in an audible message need not display the image but must include the audible message that “The Nutri-Grade of this product is D”; or [S 451/2023 wef 30/12/2023] (d) that is a menu, poster, sign or other material labelled in accordance with regulation 184D(4A) and (4B). [S 451/2023 wef 30/12/2023]
In this regulation — “corporate website” means an Internet website of a manufacturer, an importer, a distributor or a seller (called in this definition A) that is accessible by the public and through which the public may obtain information about A or A’s products, but does not include a specified online location; “online variety shop” means an online location of sale that sells mainly the variety of things referred to in the definition of “variety shop”; “specified online location” means any part of an online location of sale where a prospective consumer is able to select for purchase a Nutri-Grade beverage intended for sale in a specified setting; “variety shop” includes a convenience store, grocery shop, supermarket or other establishment however named that sells mainly a variety of food, small household items, toiletries and other small consumer goods. [S 451/2023 wef 30/12/2023] ALCOHOLIC DRINKS
No liquor for which medicinal properties are claimed shall be advertised, labelled or sold as food.
from a mash of malted or other grain and sugar or dextrose or both, with hops or other harmless vegetable bitters.
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.
Sweet wine means wine containing sugar derived only from the juice or must of the grapes from which it is made.
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.
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.
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”.
The word “champagne” or any other words of similar meaning shall not be used in reference to cider and perry.
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”.
Every container or receptacle containing cereal grain wine or Chinese wine shall bear a label indicating the alcohol content.
[S 515/2006 wef 01/09/2006]
Brandy shall contain not less than 37.0% (v/v) alcohol at 20°C.
[Deleted by S 515/2006 wef 01/09/2006]
(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.
[S 515/2006 wef 01/09/2006]
[Deleted by S 704/2020 wef 31/08/2020]
Flavoured whisky shall be whisky with the addition of permitted flavouring agent.
Whisky shall contain not less than 37.0% (v/v) alcohol at 20°C.
[Deleted by S 515/2006 wef 01/09/2006]
Rum shall contain not less than 37.0% (v/v) alcohol at 20°C.
with the volatile products of juniper berries with or without other natural flavouring substances, and may contain sugar.
Dry Gin shall be gin to which no sugar has been added.
Gin of all varieties shall contain not less than 37.0% (v/v) alcohol at 20°C.
Vodka shall contain not less than 37.0% (v/v) alcohol at 20°C.
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. SALTS
(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.
SPICES AND CONDIMENTS
[S 760/2022 wef 03/10/2022]
FLAVOURING ESSENCES OR EXTRACTS
FLAVOUR ENHANCERS
SPECIAL PURPOSE FOODS
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. [S 195/2011 wef 15/04/2011]
Special purpose food may contain, unless otherwise prohibited under these Regulations, vitamins, minerals, amino acids and other nutrient supplements.
No package of a special purpose food that contains carbohydrate shall be labelled with the word “sugarless” or “sugar- free” or any words of similar meaning.
Every package of diabetic food shall be labelled with 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, and such nutrition information panel shall include a statement as to the nature of the carbohydrates present in the food.
Phytosterols, phytosterol esters, phytostanols or phytostanol esters may be added to — (a) any edible vegetable fat or oil containing not more than 20 g of saturated fatty acids per 100 g of total fat; [S 152/2017 wef 01/04/2017] (b) any margarine or fat spread containing not more than 27 g of saturated fatty acids per 100 g of total fat; or [S 152/2017 wef 01/04/2017] (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. [S 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; [S 816/2014 wef 15/12/2014] (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; [S 816/2014 wef 15/12/2014] (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; [S 816/2014 wef 15/12/2014] (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 [S 816/2014 wef 15/12/2014] (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. [S 195/2011 wef 15/04/2011] [S 816/2014 wef 15/12/2014]
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. [S 195/2011 wef 15/04/2011] (2A) 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. [S 195/2011 wef 15/04/2011]
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.
Infants’ food shall not contain any chemical preservative.
Infants’ food shall be date-marked in accordance with regulation 10.
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.
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; [S 195/2011 wef 15/04/2011] (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). [S 195/2011 wef 15/04/2011]
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.
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.
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
[S 493/2013 wef 01/08/2013] (e) Bovine lactoferrin, in an amount not exceeding 100mg per 100ml; [S 49/2016 wef 02/02/2016] [S 195/2011 wef 15/04/2011] [S 152/2017 wef 01/04/2017] (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; [S 152/2017 wef 01/04/2017] [S 146/2018 wef 28/03/2018] (g) 2’‑fucosyllactose, in an amount not exceeding 240 mg per 100 ml; [S 146/2018 wef 28/03/2018] [S 425/2024 wef 31/05/2024] (h) Lacto‑N‑neotetraose, in an amount not exceeding 60 mg per 100 ml; [S 146/2018 wef 28/03/2018] [S 695/2021 wef 01/10/2021] (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; [S 695/2021 wef 01/10/2021] (j) Lacto-N-tetraose, in an amount not exceeding 80 mg per 100 ml; [S 425/2024 wef 31/05/2024] (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; [S 425/2024 wef 31/05/2024] (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; [S 425/2024 wef 31/05/2024] (m) 3-fucosyllactose, in an amount not exceeding 44 mg per 100 ml. [S 425/2024 wef 31/05/2024]
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. [S 580/2019 wef 01/09/2019]
[Deleted by S 195/2011 wef 15/04/2011]
[Deleted by S 195/2011 wef 15/04/2011]
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; [S 580/2019 wef 01/09/2019] (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; [S 580/2019 wef 01/09/2019] (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 [S 302/2017 wef 15/06/2017] [S 580/2019 wef 01/09/2019] (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. [S 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”. [S 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. [S 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. [S 580/2019 wef 01/09/2019]
In paragraphs (3) and (4) — “claim” means any message or representation, and includes a pictorial, graphic or symbolic representation; “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; (f) a functional process or outcome; “pictorial representation” includes a graphic representation and an anthropomorphic or humanlike depiction. [S 580/2019 wef 01/09/2019] MISCELLANEOUS FOODS
[Deleted by S 760/2022 wef 03/10/2022] [Deleted by S 760/2022 wef 03/10/2022] [Deleted by S 760/2022 wef 03/10/2022] RICE
FIRST SCHEDULE Regulation 5(4)(b) PERMITTED USE OF GENERAL TERMS IN THE DECLARATION OF INGREDIENTS The following substances may be designated by generic terms in the list of ingredients: FIRST SCHEDULE — continued Substance Generic Terms Fish when forming an ingredient of fish products Imitation cream when forming an ingredient of some other food Prepared purified starch when forming an ingredient of some other food, except modified starch 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 The following modified starches: Dextrin roasted starch, acid-treated starch, alkaline-treated starch, bleached starch, oxidised starch, enzyme-treated starch, monostarch phosphate, distarch phosphate, hosphate distarch phosphate, acetylated distarch phosphate, starch acetate, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, starch sodium octenyl succinate, acetylated oxidised starch Herbs when forming an ingredient of some other food at a level not exceeding 2% by weight of such food Spices, when forming an ingredient of some other food at a level not exceeding 2% by weight of such food Colourings, when forming an ingredient of some other food Emulsifiers and stabilisers, when forming an ingredient of some other food Flavourings, when forming an ingredient of some other food Fish. Imitation cream. Starch. Vegetable oil/fat qualified by the words ‘fully hydrogenated’ if appropriate. Modified starch. Herbs. Spices. Colourings/colouring matter. Emulsifiers/stabilisers or emulsifying/stabilising agents. Flavouring. FIRST SCHEDULE — continued [Deleted by S195/2011 wef 15/04/2011] The following gums: Acacia, karaya, tragacanth, carob, gellan, ghatti, guar and xanthan gums Any edible animal fats, other than pork fat, lard and beef fat, when forming an ingredient of any food Edible gum. Animal fats. [S 424/2020 wef 01/06/2021] [S 49/2016 wef 02/02/2016] [S 195/2011 wef 15/04/2011] [G.N. Nos. S 264/88; S 372/88; S 103/89; S 292/90; S 301/90; S 491/91; S 179/92; S 238/92; S 398/93; S 340/98; S 479/98; S 257/99; S 505/99; S 131/2000; S 238/2000; S 155/2001; S 121/2002; S 311/2002] SECOND SCHEDULE DATE-MARKING OF PREPACKED FOOD Regulation 10
SECOND SCHEDULE — continued 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]
THIRD SCHEDULE Regulations 17(3) and 125(2)(b) PERMITTED ANTI-OXIDANTS
Column 1 Column 2 Column 3 Specified Food Description of Anti- oxidant
(a) Anhydrous edible oils and fats, whether hardened or not, margarine, vitamin oils and concentrates Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof THIRD SCHEDULE — continued containing not more than 100,000 I.U. of Vitamin A per gram or Butylated hydroxyanisole (B.H.A.) or Butylated hydroxytoluene (B.H.T.) or Tertiary butylhydroquinone (TBHQ) 200 200 200 or Ascorbyl palmitate 200 or Isopropyl citrate mixture (including monoisopropyl citrate) or Any mixture of and B.H.T. B.H.A. (aa) Ghee Propyl gallate or Butylated hydroxyanisole (B.H.A.) (b) Partial Gylcerol Esters Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof or Butylated hydroxyanisole (B.H.A.) THIRD SCHEDULE — continued or Butylated hydroxytoluene (B.H.T.) or Tertiary butylhydroquinone (TBHQ) 200 200 or Ascorbyl palmitate 500 or (c) Butter for manufacturing purposes Any mixture of B.H.A. and B.H.T. Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof 200 80 or Tertiary butylhydroquinone (TBHQ) or Butylated hydroxyanisole (B.H.A.) or Butylated hydroxytoluene (B.H.T.) or 160 160 Ascorbyl palmitate 500 or Any mixture of B.H.A. and B.H.T. THIRD SCHEDULE — continued (d) Essential oils and isolates from the concentrates of essential oils Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof or Butylated hydroxyanisole (B.H.A.) or Butylated hydroxytoluene (B.H.T.) or Tertiary butylhydroquinone (TBHQ) 200 200 200 or Ascorbyl palmitate 500 or Any mixture of B.H.A. and B.H.T. (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.) or Butylated hydroxytoluene (B.H.T.) or Any mixture of B.H.A. and B.H.T. 10 for each 1,000 I.U. of Vitamin A 10 for each 1,000 I.U. of Vitamin A 10 for each 1,000 I.U. of Vitamin A (g) Dehydrated meat Butylated hydroxyanisole (B.H.A.) or THIRD SCHEDULE — continued Propyl gallate 200 (h) Breakfast cereals Butylated hydroxyanisole (B.H.A.) or Butylated hydroxytoluene (B.H.T.) 200 (on a fat or oil basis) 100 (on a fat or oil basis)
Column 1 Column 2 Specified Food Parts per million (expressed as sum of carnosol and carnosic acid) (a) Dehydrated meat 150 (b) Dried sausages 100 (c) Edible vegetable oils and fats, 50 excluding olive oil (d) Fish oil and algal oil 50 (e) Lard, beef fat, poultry fat, sheep fat and 50 porcine fat (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) THIRD SCHEDULE — continued Column 1 Column 2 Specified Food Parts per million (expressed as sum of carnosol and carnosic acid) (g) Processed nuts, including coated nuts and nut mixtures (h) Sauces, gravies and dressings, and their mixes (i) Snacks — potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) 200 (on a fat or oil basis) 100 (on a fat or oil basis) 50 (on a fat or oil basis) (j) Vegetable, nut and seed spreads 200 (on a fat or oil basis) [S 704/2020 wef 31/08/2020] FOURTH SCHEDULE Regulations 19(3)(b) and (c), 62(3), 63(3) and 66(3)
PERMITTED CLASS II CHEMICAL PRESERVATIVES IN SELECTED FOODS Selected Foods Maximum amount of Chemical Preservative in Parts per Million Chemical Preservative No. 1 Calculated as Sulphur dioxide Benzoic acid Methyl para- hydroxy benzoate Sorbic acid Sodium nitrite Sodium nitrate Beer Bread Cabbage, dehydrated Candied peel or cut and drained (syruped) peel FOURTH SCHEDULE — continued Selected Foods Maximum amount of Chemical Preservative in Parts per Million Chemical Preservative No. 1 Calculated as Sulphur dioxide Benzoic acid Methyl para- hydroxy benzoate Sorbic acid Sodium nitrite Sodium nitrate Canned abalone (paua) Cheese (excluding processed cheese and ripened cheese) Cheese, processed Cheese, ripened Cider Coconut, dessicated Cocktail (alcoholic) Coffee (or coffee mixture or liquid extract) Colouring matter, if in the form of a solution of a permitted colouring matter Cooked molluscs, crustaceans and echinoderms Crustaceans, uncooked 100 (in the edible portion) FOURTH SCHEDULE — continued Selected Foods Maximum amount of Chemical Preservative in Parts per Million Chemical Preservative No. 1 Calculated as Sulphur dioxide Benzoic acid Methyl para- hydroxy benzoate Sorbic acid Sodium nitrite Sodium nitrate Custard fillings and toppings (egg-based) Decorations (icings and frostings), non‑fruit fillings and toppings, and sweet sauces Desserts, fruit based, milk and cream Drinking chocolate concentrate Fat spread Fillings and toppings based on fat emulsion Fillings and toppings (fruit or vegetable based) Fish, smoked and cured Flavouring emulsions or flavouring syrup Flour confectionery Flour, all types Formulated nutritional bars FOURTH SCHEDULE — continued Selected Foods Maximum amount of Chemical Preservative in Parts per Million Chemical Preservative No. 1 Calculated as Sulphur dioxide Benzoic acid Methyl para- hydroxy benzoate Sorbic acid Sodium nitrite Sodium nitrate Fruits, crystallised, glace or drained Fruits, dried (apples, apricots, figs, nectarines, peaches, pears, prunes, raisins) Fruits (fresh, whole and unpeeled, except longans and lychees) Fruit or fruit pulp (other than tomato pulp) intended for manufacturing purposes Fruit (other than fresh fruit or fruit pulp not otherwise specified in this Table) Fruit drink or fruit crush Fruit juices Fruit juices, concentrate Gelatin Glucose drink containing solid contents not less FOURTH SCHEDULE — continued Selected Foods Maximum amount of Chemical Preservative in Parts per Million Chemical Preservative No. 1 Calculated as Sulphur dioxide Benzoic acid Methyl para- hydroxy benzoate Sorbic acid Sodium nitrite Sodium nitrate than 23.5% (w/v) of glucose Hamburgers and similar products Herbs and spices Jam, including preserves sold for dietetic purposes Jellyfish, seasoned Longans (fresh, whole and unpeeled) Lychees (fresh, whole and unpeeled) Margarine Marzipan and sweetened nut paste Meat, canned, cured, pickled, salted or smoked whether cooked or uncooked Pectin, liquid Perry Pickles other than pickled vegetables that require washing FOURTH SCHEDULE — continued Selected Foods Maximum amount of Chemical Preservative in Parts per Million Chemical Preservative No. 1 Calculated as Sulphur dioxide Benzoic acid Methyl para- hydroxy benzoate Sorbic acid Sodium nitrite Sodium nitrate before consumption Pickled vegetables that require washing before consumption Potatoes, raw, peeled Potatoes, dehydrated Salad dressing Sauces Sausages, or sausage meat Semi‑preserved caviar and other fish roe products Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms Silicon anti- foam emulsion Soft drinks for consumption before dilution Soft drinks for consumption without dilution (other than fruit FOURTH SCHEDULE — continued Selected Foods Maximum amount of Chemical Preservative in Parts per Million Chemical Preservative No. 1 Calculated as Sulphur dioxide Benzoic acid Methyl para- hydroxy benzoate Sorbic acid Sodium nitrite Sodium nitrate drink or fruit crush) Starches, prepared Starch, hydrolysed (solid) Starch, hydrolysed (syrup) (including glucose syrup) Sugar or sugar syrups, other than sugar or sugar syrups for manufacturing purposes Sugar or sugar syrups for manufacturing purposes Tomato pulp, paste or puree Vegetables, dehydrated (other than cabbage or potato) Vinegar Vinegar, imitation, artificial FOURTH SCHEDULE — continued Selected Foods Maximum amount of Chemical Preservative in Parts per Million Chemical Preservative No. 1 Calculated as Sulphur dioxide Benzoic acid Methyl para- hydroxy benzoate Sorbic acid Sodium nitrite Sodium nitrate Wine (including alcoholic cordials) Yoghurt, fruits [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]
PERMITTED CLASS III CHEMICAL PRESERVATIVES IN SELECTED FOODS Selected Foods Maximum amount of dimethyl dicarbonate in parts per million* Water-based flavoured drinks, including “sport”, “energy”, or “electrolyte” drinks and particulated drinks Ready-to-drink coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages (excluding cocoa) Cider and perry Grape wines Wines (other than grape) Mead FOURTH SCHEDULE — continued *Added level; residue of dimethyl dicarbonate not detected in the ready‑to‑eat food. [S 493/2013 wef 01/08/2013]
FIFTH SCHEDULE PERMITTED COLOURING MATTERS PART I SYNTHETIC ORGANIC COLOURS Regulation 20(2) allura red AC Colour Index 16035 amaranth Colour Index 16185 carmoisine Colour Index 14720 erythrosine Colour Index 45430 ponceau 4R Colour Index 16255
quinoline yellow Colour Index 47005 sunset yellow FCF Colour Index 15985 tartrazine Colour Index 19140
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 44090
brilliant blue FCF Colour Index 42090 indigo carmine Colour Index 73015
chocolate brown HT Colour Index 20285
FIFTH SCHEDULE — continued brilliant black PN Colour Index 28440 [S 195/2011 wef 15/04/2011]
[S 195/2011 wef 15/04/2011]
(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]
[S 195/2011 wef 15/04/2011]
(a) not more than 2 mg/kg lead; (b) not more than 2 mg/kg arsenic; FIFTH SCHEDULE — continued (c) not more than 1 mg/kg mercury; (d) negative for microcystin toxin. [S 152/2017 wef 01/04/2017] SIXTH SCHEDULE Regulation 21(2) PERMITTED EMULSIFIERS AND PERMITTED STABILISERS Acetylated 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 SIXTH SCHEDULE — continued 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; SIXTH SCHEDULE — continued 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] SEVENTH SCHEDULE PERMITTED NUTRIENT SUPPLEMENT PART I: VITAMINS
Retinol Retinyl acetate (Vitamin A acetate) Retinyl palmitate (Vitamin A palmitate) Retinyl propionate (Vitamin A propionate)
Beta-carotene
Ergocalciferol (Vitamin D2) Cholecalciferol (Vitamin D3) Cholecalciferol-cholesterol (Vitamin D3)
D-alpha-tocopherol DL-alpha-tocopherol Regulation 25(2) SEVENTH SCHEDULE — continued 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
Thiamin hydrochloride Thiamin mononitrate
Riboflavin Riboflavin 5’-phosphate sodium
Niacinamide Nicotinamide Nicotinic acid
Pyridoxal Pyridoxamine Pyridoxine Pyridoxine hydrochloride SEVENTH SCHEDULE — continued
D-biotin
Calcium L‑methylfolate Folic acid
Calcium pantothenate Sodium pantothenate Panthenol (Dexpanthenol or D-pantothenyl alcohol)
Cyanocobalamin Hydroxocobalamin
Ascorbic acid Sodium ascorbate Calcium ascorbate Potassium ascorbate Ascorbyl-6-palmitate
Choline bitartrate Choline chloride
SEVENTH SCHEDULE — continued
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
Carbonyl iron Electrolytic iron Ferric ammonium citrate Ferric citrate Ferric gluconate Ferric phosphate Ferric pyrophosphate Ferric saccharate Ferrous ammonium phosphate Ferrous bisglycinate Ferrous carbonate SEVENTH SCHEDULE — continued Ferrous citrate Ferrous fumarate Ferrous gluconate Ferrous lactate Ferrous succinate Ferrous sulphate Hydrogen reduced iron Sodium ferric pyrophosphate Sodium ferrous citrate
Magnesium carbonate Magnesium chloride Magnesium citrate Magnesium gluconate Magnesium glycerophosphate Magnesium hydroxide Magnesium oxide Magnesium phosphate, dibasic Magnesium phosphate, tribasic Magnesium sulphate
Sodium bicarbonate Sodium carbonate Sodium chloride Sodium chloride, iodised Sodium citrate Sodium gluconate SEVENTH SCHEDULE — continued Sodium hydroxide Sodium lactate Sodium phosphate, monobasic Sodium phosphate, dibasic Sodium phosphate, tribasic Sodium sulphate Sodium tartrate
Potassium bicarbonate Potassium carbonate Potassium chloride Potassium citrate Potassium gluconate Potassium glycerophosphate Potassium hydroxide Potassium lactate Potassium phosphate, monobasic Potassium phosphate, dibasic
Copper gluconate Cupric carbonate Cupric citrate Cupric sulphate
Zinc acetate Zinc chloride SEVENTH SCHEDULE — continued Zinc citrate Zinc gluconate Zinc lactate Zinc oxide Zinc sulphate
Manganese carbonate Manganese chloride Manganese citrate Manganese gluconate Manganese glycerophosphate Manganese sulphate
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
Calcium chloride Choline chloride Magnesium chloride SEVENTH SCHEDULE — continued Manganese chloride Potassium chloride Sodium chloride Sodium chloride, iodised
Potassium iodate Sodium iodate Potassium iodide Sodium iodide
Chromium chloride hexahydrate Chromium picolinate
Ammonium molybdate Sodium molybdate dihydrate
Sodium selenate Sodium selenite
L-Isoleucine L-Isoleucine monohydrochloride L-Leucine L-Leucine monohydrochloride L-Lysine SEVENTH SCHEDULE — continued L-Lysine monohydrochloride L-Lysine acetate L-Methionine L-Phenylalanine L-Threonine L-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] EIGHTH SCHEDULE
Regulation 28(2) PERMITTED GENERAL PURPOSE FOOD ADDITIVES Acetic acid; Acetone; Adipic acid; Ammonium bicarbonate; Ammonium carbonate; Ammonium hydroxide; Ammonium phosphate (mono- and di-basic); Ammonium sulphate; Aspartame; Beeswax; EIGHTH SCHEDULE — continued 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; EIGHTH SCHEDULE — continued 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; EIGHTH SCHEDULE — continued 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] EIGHTH SCHEDULE — continued
Catalase
Bovine liver Lactoperoxidase
Bovine milk Lipase, triacylglycerol
Bovine stomach; salivary glands or forestomach of calf, kid or lamb; porcine or bovine pancreas Lysozyme
Egg whites Pancreatin (or pancreatic elastase)
Pancreas of the hog or ox Pepsin
Bovine or porcine stomach Phospholipase A2
Porcine pancreas Rennet
Aqueous extracts from the fourth stomach of calves, kids, lambs, and adult bovine animals, sheep and goats Thrombin
Bovine or porcine blood Trypsin
Porcine or bovine pancreas Alpha-amylase
Malted cereals Actinidin
Kiwifruit (Actinidia deliciosa) Beta-amylase
Malted cereals Sweet potato (Ipomoea batatas) Bromelain
Pineapple fruit/stem (Ananas comosus and Ananas bracteatus (L)) Ficin
Ficus spp. Lipoxidase
Soyabean whey or meal Papain
Carica papaya (L) (Fam. Caricaceae) EIGHTH SCHEDULE — continued 1,4-alpha-glucan branching enzyme
Bacillus subtilis Rhodothermus obamensis 1,4‑alpha‑glucan branching enzyme Geobacillus stearothermophilus2 Alpha-acetolactate decarboxylase
Bacillus amyloliquefaciens Bacillus licheniformis Bacillus brevis Alpha-acetolactate decarboxylase Bacillus subtilis Bacillus subtilis Bacillus brevis Alpha-acetolactate decarboxylase Alpha, alpha‑trehalase
Trichoderma longibrachiatum3 Trichoderma longibrachiatum3 Alpha, alpha‑trehalase Alpha-amylase
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Alpha-amylase Aspergillus niger1 Rhizomucor pusillus Alpha-amylase Aspergillus oryzae Bacillus amyloliquefaciens Bacillus amyloliquefaciens Bacillus amyloliquefaciens Alpha-amylase Bacillus licheniformis Bacillus licheniformis Bacillus amyloliquefaciens Alpha-amylase Bacillus licheniformis Bacillus licheniformis Alpha-amylase Bacillus licheniformis Bacillus licheniformis and Bacillus amyloliquefaciens Alpha-amylase Bacillus licheniformis Geobacillus stearothermophilus2 Alpha-amylase Bacillus licheniformis Pseudomonas stutzeri Alpha-amylase Bacillus subtilis Bacillus subtilis Bacillus megaterium Alpha-amylase Bacillus subtilis Alicyclobacillus pohliae Alpha-amylase Bacillus subtilis Geobacillus stearothermophilus2 Alpha-amylase Geobacillus stearothermophilus2 EIGHTH SCHEDULE — continued Geobacillus stearothermophilus2 Geobacillus stearothermophilus2 Alpha-amylase Microbacterium imperiale Pseudomonas fluorescens Thermococcales Alpha-amylase Rhizopus oryzae Trichoderma longibrachiatum3 Aspergillus kawachii Alpha-amylase Alpha- arabinofuranosidase
Aspergillus niger1 Alpha-galactosidase
Aspergillus niger1 Alpha-glucosidase (or maltase)
Aspergillus niger1 Aspergillus oryzae Trichoderma longibrachiatum3 Aspergillus niger1 Alpha-glucosidase (or maltase) Aminopeptidase
Aspergillus oryzae Lactocococcus lactis Amylomaltase
Bacillus amyloliquefaciens Thermus thermophilus Amylomaltase Aqualysin 1
Bacillus subtilis Thermus aquaticus Aqualysin 1 Asparaginase
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Asparaginase Aspergillus oryzae Aspergillus oryzae Aspergillus oryzae Asparaginase Bacillus subtilis Pyrococcus furiosus Asparaginase Aspergillopepsin I
Aspergillus niger1 Aspergillus oryzae Trichoderma longibrachiatum3 Trichoderma longibrachiatum3 Aspergillopepsin I Aspergillopepsin II
Aspergillus niger1 Beta-amylase
Bacillus amyloliquefaciens Bacillus licheniformis Bacillus flexus Beta-amylase Bacillus subtilis Beta-fructofuranosidase (invertase or saccharase)
Aspergillus japonicus EIGHTH SCHEDULE — continued Aspergillus niger1 Saccharomyces cerevisiae Beta-galactosidase (or lactase)
Aspergillus niger1 Aspergillus niger1 Aspergillus oryzae Beta-galactosidase (or lactase) Aspergillus oryzae Bacillus circulans ATCC 31382 Bacillus licheniformis Bifidobacterium bifidum Beta-galactosidase (or lactase) Bacillus subtilis Bifidobacterium bifidum Beta-galactosidase (or lactase) Kluyveromyces lactis4 Kluyveromyces marxianus5 Saccharomyces sp. Beta-glucanase (endo- beta glucanase or endo- 1,3-beta-glucanase)
Aspergillus niger1 Aspergillus oryzae Bacillus amyloliquefaciens Bacillus amyloliquefaciens Bacillus amyloliquefaciens Beta-glucanase (endo- beta glucanase or endo- 1,3-beta-glucanase) Bacillus subtilis Bacillus subtilis Bacillus subtilis Beta-glucanase (endo- beta glucanase or endo- 1,3-beta-glucanase) Disporotrichum dimorphosphorum Humicola insolens Rasamsonia emersonii6 Trichoderma longibrachiatum3 Beta-glucosidase
Aspergillus niger1 Carboxylesterase
Rhizomucor miehei7 Carboxypeptidase C
Aspergillus niger1 Aspergillus niger1 Carboxypeptidase C Catalase
Aspergillus niger1 EIGHTH SCHEDULE — continued Aspergillus niger1 Aspergillus niger1 Catalase Micrococcus luteus8 Cellulase
Aspergillus niger1 Penicillium funiculosum Rasamsonia emersonii6 Trichoderma longibrachiatum3 Trichoderma longibrachiatum3 Trichoderma longibrachiatum3 Cellulase Trichoderma viride Chymosin
Aspergillus niger1 Aspergillus niger var. awamori Camelus dromedarius Chymosin Escherichia coli K-12 strain GE81 Kluyveromyces lactis4 Kluyveromyces lactis4 Calf prochymosin B Chymosin Cyclodextrin glucanotransferase
Bacillus licheniformis Thermoanaerobacter sp. Cyclodextrin glucanotransferase Paenibacillus macerans9 Deaminase
Aspergillus melleus Dextranase
Chaetomium erraticum Chaetomium gracile Penicillium lilacinum Endo-arabinase
Aspergillus niger1 Endo-protease
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Endo-protease Glucan 1,3-beta- glucosidase
Trichoderma harzianum Endo-1,3-beta-xylanase
Humicola insolens Endo-1,4-beta-xylanase
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Endo-1,4-beta- xylanase Aspergillus niger1 Rasamsonia emersonii6 Endo-1,4-beta- xylanase EIGHTH SCHEDULE — continued Aspergillus oryzae Aspergillus oryzae Aspergillus aculeatus Endo-1,4-beta- xylanase Aspergillus oryzae Humicola lanuginosa10 Endo-1,4-beta- xylanase Bacillus amyloliquefaciens Bacillus licheniformis Bacillus licheniformis Endo-1,4-beta- xylanase Bacillus subtilis Bacillus subtilis Bacillus subtilis Endo-1,4-beta- xylanase Bacillus subtilis Pseudoalteromonas haloplanktis Endo-1,4-beta- xylanase Disporotrichum dimorphosphorum Humicola insolens Rasamsonia emersonii6 Trichoderma longibrachiatum3 Trichoderma longibrachiatum3 Aspergillus niger1 Endo-1,4-beta- xylanase Trichoderma longibrachiatum3 Aspergillus tubingensis Endo-1,4-beta- xylanase Trichoderma longibrachiatum3 Thermopolyspora flexuosa11 Endo-1,4-beta- xylanase Glucoamylase (or amyloglucosidase)
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Glucoamylase (or amyloglucosidase) Aspergillus niger1 Gloeephyllum trabeum Glucoamylase (or amyloglucosidase) Aspergillus niger1 Penicillum oxalicum Glucoamylase (or amyloglucosidase) Aspergillus niger1 Talaromyces emersonii Glucoamylase (or amyloglucosidase) Aspergillus niger1 Trametes cingulata Glucoamylase (or amyloglucosidase) Aspergillus oryzae Rhizopus delemar Rhizopus niveus EIGHTH SCHEDULE — continued Rhizopus oryzae Trichoderma longibrachiatum3 Trichoderma longibrachiatum3 Glucoamylase (or amyloglucosidase) Glucose isomerase (or xylose isomerase)
Actinoplanes missouriensis Bacillus coagulans Microbacterium arborescens Streptomyces olivaceus Streptomyces olivochromogenes Streptomyces murinus Streptomyces rubiginosus Streptomyces rubiginosus Streptomyces rubiginosus Glucose isomerase (or xylose isomerase) Glucose oxidase
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Glucose oxidase Aspergillus niger1 Penicillium chrysogenum Glucose oxidase Aspergillus oryzae Aspergillus niger1 Glucose oxidase Penicillium chrysogenum Glutaminase
Bacillus amyloliquefaciens Glycerophospholipid cholesterol acyltransferase
Bacillus licheniformis Aeromonas salmonicida subsp. salmonicida Glycerophospholipid cholesterol acyltransferase Hexose oxidase
Hansenula polymorpha12 Chondrus crispus Hexose oxidase Inulinase
Aspergillus niger1 Lipase, monoacylglycerol
Penicillium camembertii Lipase, triacylglycerol
Aspergillus niger1 Aspergillus niger1 Candida antarctica Lipase, triacylglycerol Aspergillus niger1 Fusarium culmorum Lipase, triacylglycerol Aspergillus oryzae Aspergillus oryzae Fusarium oxysporum Lipase, triacylglycerol Aspergillus oryzae Humicola lanuginosa10 Lipase, triacylglycerol EIGHTH SCHEDULE — continued Aspergillus oryzae Rhizomucor miehei7 Lipase, triacylglycerol Aspergillus oryzae Humicola lanuginosa10and Fusarium oxysporum Lipase, triacylglycerol Candida rugosa Hansenula polymorpha12 Fusarium heterosporum Lipase, triacylglycerol Mucor javanicus13 Penicillium roquefortii14 Rhizomucor miehei7 Rhizopus arrhizus Rhizopus niveus Rhizopus oryzae Lysophospholipase
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Lysophospholipase Trichoderma longibrachiatum3 Aspergillus nishimurae Lysophospholipase Maltogenic alpha- amylase
Bacillus licheniformis Geobacillus stearothermophilus2 Maltogenic alpha- amylase Bacillus subtilis Geobacillus stearothermophilus2 Maltogenic alpha- amylase Maltotetraohydrolase
Bacillus licheniformis Pseudomonas stutzeri Maltotetraohydrolase Mannan endo-1,4-beta- mannosidase
Aspergillus niger1 Bacillus amyloliquefaciens Bacillus subtilis Trichoderma longibrachiatum3 Trichoderma longibrachiatum3 Trichoderma longibrachiatum3 Mannan endo-1,4-beta- mannosidase Metalloproteinase15
Aspergillus oryzae Bacillus amyloliquefaciens Bacillus amyloliquefaciens Bacillus amyloliquefaciens Metalloproteinase Bacillus coagulans Bacillus subtilis EIGHTH SCHEDULE — continued Bacillus subtilis Bacillus amyloliquefaciens Metalloproteinase Geobacillus caldoproteolyticus Geobacillus stearothermophilus2 Mucorpepsin (or aspartic proteinase)
Aspergillus oryzae Aspergillus oryzae Rhizomucor miehei7 Aspartic proteinase Cryphonectria parasitica Rhizomucor miehei7 Pectin esterase
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Pectin esterase Aspergillus oryzae Aspergillus aculeatus Pectin esterase Pectin lyase
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Pectin lyase Trichoderma longibrachiatum3 Aspergillus niger1 Pectin lyase Peroxidase
Aspergillus niger1 Marasmius scorodonius Peroxidase Phosphatidylinositol phospholipase C
Pseudomonas fluorescens Isolated from soil Phosphatidylinositol phospholipase C Phosphodiesterase I
Leptographium procerum Phospholipase A1
Aspergillus oryzae Fusarium venenatum Phospholipase A1 Phospholipase A2
Aspergillus niger1 Porcine pancreas Phospholipase A2 Streptomyces violaceoruber Trichoderma longibrachiatum3 Aspergillus nishimurae Phospholipase A2 Phospholipase C
Pichia pastoris Isolated from soil Phospholipase C 3-Phytase
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 3-Phytase 4-Phytase
Aspergillus oryzae Peniophora lycii 4-Phytase Polygalacturonase (pectinase)
Aspergillus niger1 Aspergillus niger1 Aspergillus niger1 Polygalacturonase (pectinase) Aspergillus oryzae EIGHTH SCHEDULE — continued Aspergillus oryzae Aspergillus aculeatus Polygalacturonase (pectinase) Rhizopus oryzae Trichoderma longibrachiatum3 Protein-glutaminase
Chryseobacterium proteolyticum Pullulanase
Bacillus acidopullulyticus Bacillus amyloliquefaciens Bacillus licheniformis Bacillus licheniformis Bacillus deramificans Pullulanase Bacillus subtilis Bacillus subtilis Bacillus acidopullulyticus Pullulanase Bacillus subtilis Bacillus deramificans Pullulanase Bacillus subtilis Bacillus naganoensis Pullulanase Klebsiella pneumoniae16 Pullulanibacillus sp. Ribonuclease
Penicillium citrinum Serine proteinase17
Aspergillus melleus Aspergillus oryzae Bacillus amyloliquefaciens Bacillus halodurans Bacillus licheniformis Bacillus subtilis Serine protease (Chymotrypsin)
Bacillus licheniformis Nocardiopsis prasina Serine protease (Chymotrypsin) Serine protease with trypsin specificity
Fusarium venenatum Fusarium oxysporum Serine protease with trypsin specificity Tannase
Aspergillus oryzae Transglucosidase
Aspergillus niger1 Trichoderma longibrachiatum3 Aspergillus niger1 Transglucosidase Transglutaminase
Streptomyces mobaraensis18 EIGHTH SCHEDULE — continued Urease
Lactobacillus 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
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] NINTH SCHEDULE Regulation 30(2) and (5) FOOD WITH MAXIMUM AMOUNTS OF PESTICIDES Column 1 Column 2 Column 3 Substance Maximum residue limit (ppm) Acephate 10 lettuce Type of food 5 tomatoes, cottonseeds, broccoli, cabbages, cauliflowers, kale, Brussels sprouts, citrus fruits NINTH SCHEDULE — continued 1 soya beans
Acifluorfen 0.1 seed and pod vegetables, rice grain
Alachlor 0.01 wheat, barley, maize, seed and pod vegetables, cabbages, cauliflowers, nuts
Aldicarb 0.5 potatoes
Aluminium phosphide 0.1 cereal grain, nuts, coffee beans Amitraz 0.1 meat, milk and milk products Asulam 0.4 potatoes
Atrazine 0.1 citrus fruits, grapes, maize, pineapples, sorghum, sugar- cane, sweet corn
Azinphos-methyl 4 kiwi fruit (whole fruit), grapes, peaches 2 apricot, citrus fruits, celery NINTH SCHEDULE — continued 1 fruits (except as otherwise listed), broccoli, Brussels sprouts
soya beans (dry) Azocyclotin (the total residue arising from the use of azocyclotin and/or cyhexatin) 2 peaches, grapes, apples, strawberries
Bendiocarb 0.1 mushrooms
Benomyl (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
NINTH SCHEDULE — continued
Bromophos
10 cereal grains, meat, milk and milk products cereal grains plums carrots, lettuce, radishes, spinach, leeks, white flour, wholemeal bread peaches, currants, cabbages, celery, beans, pears berry fruits, onions, tomatoes, Brussels sprouts peas, cucumbers, cauliflowers, cabbages, broccoli, broad beans (without pod) Bromacil citrus fruits, pineapples asparagus, Captan cherries pears, apples black and red currants, potatoes, soya beans, apricots, spinach, strawberries citrus fruits, plums, tomatoes, peaches cranberries, cucumbers, lettuce, green beans, peppers, raspberries raisins Carbaryl clover wheat bran apricots, asparagus, avocados, leafy vegetables, blackberries, NINTH SCHEDULE — continued 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 pumpkins, cucumbers, melons beetroots, carrots, peanuts (whole in shell), radishes, wholemeal flour cottonseed, sweet corn (kernels), nuts (shelled), olives (processed), cowpeas (processed), sunflowers, kiwi fruits (edible portion) poultry (total edible portion), eggs (on shell-free basis) potatoes, meat of cattle, goats, sheep and pigs, flour, sugar beets, wheat flour (white) milk, milk product Carbendazim citrus fruits, apricots, cherries, peaches tomatoes, berry fruits, blackcurrant, carrots, lettuce, peppers potatoes apples, pears, celery, dried beans, prunes, gherkins, lima NINTH SCHEDULE — continued beans, mangoes, plums, nectarines, melon 1 whole bananas, mushroom, sweet potatoes
asparagus, raw coffee beans, egg (shell-free basis) Carbofuran and 3-hydroxy carbofuran expressed as carbofuran Chlordane (sum of cis and trans chlordane and oxychlordance) 2 Brussels sprouts
Chlorfenvinphos 0.4 carrots, celery NINTH SCHEDULE — continued
milk and milk products Chlormequat wheat, rye, oats pears raisin and other dried vine fruit, grapes milk and milk products Chlorothalonil peaches, currants celery, cherries, berry fruits, kale, lettuce head, peppers vegetables (except celery and potatoes), apricots, plums, beans (in pods), citrus fruits, cucumbers, grapes, melons, onion, pumpkin, tomatoes carrot, sweet corn lima beans peanuts (whole), bananas (whole), cereal grains potatoes, peanuts (kernel) Chlorpropham potatoes Chlorpyrifos fat of meat, dried fruit, kiwi fruits apples, cabbage, grapes, kale NINTH SCHEDULE — continued
Chlorpyrifosmethyl 20 bran 10 maize, sorghum and wheat 2 flour, bread (wholemeal)
Coumaphos 1 fat of cattle and poultry
Cyhexatin (defined as the sum of cyhexatin and dicyclohexyltin oxide, expressed as cyhexatin) 5 kiwi fruits, peaches 3 strawberries, blackcurrants NINTH SCHEDULE — continued apples, pears, citrus fruits, bananas, berry fruit, vegetables, plums, tea (dry manufactured) beans, gherkins cucumbers, melons meat milk and milk products Cypermethrin isomers) (sum of lettuce, citrus fruits, nectarines, peaches, spinach, pome fruits cherries, grapes, plums, leafy vegetables, brassicas tomatoes, barley, currants, edible vegetable oil, berry fruits, kidney beans in pod, leeks, pepper meat, fat of meat, cucumbers, egg-plants, oilseed, wheat onions soya beans, sweet corn, maize, peas, coffee beans, eggs, kidney bean without pod, mushroom, meat, root and tuber vegetables peanuts milk, potatoes 2,4-D citrus fruits edible offal of cattle, pigs, sheep and goats barley, rye, wheat other cereal grains, potatoes blackberries, raspberries and other berries NINTH SCHEDULE — continued
Deltamethrin 10 tea 5 wheat bran (unprocessed) 2 cereal grains (whole grain), wheat flour (wholemeal), coffee beans
pineapples, root and tuber vegetables Demeton (including demeton-O, demeton-S, demeton-O-methyl, demeton-S-methyl and oxydemoton-S methyl) 1 apricots, grapes, peaches
Diazinon 2 olives (unprocessed), olive oil
vegetables, fat of meat, sweet corn NINTH SCHEDULE — continued
Dichlorvos 5 cocoa beans 2 raw cereals, coffee beans (green), soya beans, peanuts, lentils, nuts 1 lettuce
Dicofol 5 almonds, fruits (except strawberries), vegetables (except cucumbers, gherkins, tomatoes), hops (dried), tea (dry manufactured) 2 cucumbers, gherkins 1 strawberries, tomatoes
Dimethoate (including its oxygen analogues) 2 vegetables (except as otherwise listed), apples, apricots, cherries, citrus fruits, blackcurrants, grapes, peaches, pears, plums, olives NINTH SCHEDULE — continued 1 tomatoes, peppers, strawberries
Dinocap 0.1 grapes, pome and stone fruits, strawberries, cucumbers Diphenylamine 5 apples, pears Diquat 5 barley, rice (in husk), wheat bran 2 rapeseeds, sorghum grains, wheat, wholemeal wheat flour 1 cottonseeds
Disulfoton (as demeton) 0.5 maize, vegetables, rice (in husk), potatoes
Dithiocarbamates (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 (a) Dimethyl, NINTH SCHEDULE — continued 1 bananas, cherries, plums, lettuce
dithiocarbamates resulting from the use of ferbam, thiram or ziram (b) Ethylenebisdithio- carbamates (resulting from the use of mancozeb, maneb or zinb) and excluding propineb cucumber
2 asparagus Dodine 5 apples, peaches, grapes, pears, strawberries 2 cherries EDB (ethylene dibromide) 0.1 fruits, vegetables Ethylene oxide 50 whole spices Endosulfan (including endosulfan sulphate) 30 tea (dry manufactured) 2 vegetables (except carrots, potatoes, sweet potatoes, onions), fruits 1 cottonseed
Ethion 5 tea (dry manufactured)
NINTH SCHEDULE — continued 2 grapes, apples, beans, citrus fruits, pears, strawberries, plums, tomatoes 1 egg-plants, garlic, nectarines, onions, peaches, peppers
Ethoxyquin 3 apples, pears Fenamiphos 0.5 oranges (whole)
Fenbutatin-oxide 5 citrus fruits, bananas, cherries, apples, grapes, pears 3 pome fruits, peaches, strawberries, plums 1 cucumber, egg-plant, gherkin, melons, tomatoes
Fenitrothion 20 raw wheat bran, raw rice bran 10 cereal grains 1 peaches, polished rice, white wheat flour NINTH SCHEDULE — continued 2 processed wheat bran, citrus fruits, apples, cherries, grapes, lettuce
Fenthion 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 peas, tomatoes citrus juice beans, onions, rice, sweet potatoes, wheat milk, potatoes Fentin celery sugarbeets, carrots potatoes, celery, cocoa beans, raw coffee beans, rice (in husk) peanuts and pecans (shell-free basis) Fenvalerate raw cereal (whole grain), wheat bran, kiwi fruits, peaches, wholemeal flour, wholemeal bread, celery, NINTH SCHEDULE — continued brassicas, leafy vegetables, cherries, citrus fruits, lettuce, berry fruits, tomatoes, meat fat 1 berry fruits, whole green beans, tomatoes, meat fat
Folpet 30 currants (fresh) 25 grapes, blueberries 20 strawberries 15 cherries, lettuce, raspberries 10 apples, citrus fruits 5 tomatoes 2 cucumbers, onions, watermelons Hydrogen cyanide 75 (as HCN) 6 (as HCN) raw cereals flour Imazalil 5 citrus fruits (whole)
NINTH SCHEDULE — continued Inorganic 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, vegetables Iprodione 10 grapes, apples, peaches, pears, plums, berry fruits 5 blackcurrants, lettuce, cucumbers, kiwi fruits, raspberries, tomatoes 3 rice (husked and unpolished) 1 rapeseeds, chicory
Isofenphos 0.02 animal fats, meat, maize
Malathion 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 NINTH SCHEDULE — continued 4 citrus fruits 3 tomatoes, turnip, kale and other leafy vegetables 2 apples, green beans, wholemeal and flour from rye and wheat Maleic hydrazide 50 potatoes 15 onions Mancozeb (see dithiocarbamates) Maneb (see dithiocarbamates) Metalaxyl 2 lettuce 1 grapes, citrus fruits, spinach
melons, watermelons potatoes cereal grains, onions, peas, sugarbeets, sunflower seeds Methamidophos tomatoes, bulbs broccoli, Brussels sprouts, cabbages, brassicas, and other leafy vegetables, cauliflowers, celery, egg-plants, lettuce, peaches, peppers
Methidathion 5 mandarins 2 citrus fruits (excluding mandarins) NINTH SCHEDULE — continued 1 crude cottonseed oil
Methiocarb 0.1 vegetables
Methomyl 5 peas, lettuce, cabbages, kale, apples, nectarines, peaches, spinach 3 celery 2 asparagus, citrus fruits, cherries, grapes 1 tomatoes
Monocrotophos 0.5 apples, pears, tomatoes, bananas
NINTH SCHEDULE — continued
Oxamyl 3 celery, citrus fruits, peppers 2 apples, melons, tomatoes 1 pineapples
Paraquat 10 rice (in husk) 2 sunflower seeds 1 olives (fresh)
Parathion 1 peaches, apricots, citrus fruit
Permethrin (total isomers) 10 wheat bran 5 lettuce, celery, cabbages, kale, spring onions NINTH SCHEDULE — continued 2 pome and stone fruits, wheat flour, kiwi fruits, cereal grains, broccoli, currants, grapes, tomatoes berry fruits, egg-plants, olives, peppers, sunflower seeds, meat fat, meat, beans with pods, asparagus, Brussels sprouts, sunflower seed oil flour, bread, green beans, cauliflowers, citrus fruits, cottonseeds, cucumbers, gherkins, radishes, leeks dry beans, almonds, carrots, cottonseed oil, eggs, melons, legume oil seed, soya bean oil, mushrooms, peas, meat, meat fat sweet corn, milk and milk products (fat basis), potatoes, coffee beans, rapeseeds, sugarbeets Phosphomidon apples, pears citrus fruits beans, broccoli, Brussels sprouts, cabbages, carrots, cherries, cauliflowers, kale, green peppers, peaches, peas, plums, spinach, strawberries
Phorate 0.5 carrots
NINTH SCHEDULE — continued
Phosalone 5 apples, peaches, cherries, grapes, plums pears, broccoli, strawberries, tomatoes, Brussels sprouts, cabbages, citrus fruits, cucumbers, lettuce, peas fat of meat of sheep and goats potatoes Phosmet kiwi fruits (whole fruit) apples, berry fruits, grapes, peaches, pears, sweet potatoes (after washing) nectarines, citrus fruits, forage crops (dry) fat of meat of cattle maize (kernel and cobs husk removed) meat of pigs, peas potatoes milk Picloram raw cereals milk and milk products, meat Piperonyl butoxide cereal grains, dried fish fruits, vegetables, nuts, oil seeds, dried fruits, dried vegetables meat and meat products NINTH SCHEDULE — continued Primicarb 1 apples, beans, broccoli, Brussels sprouts, cabbages, cauliflowers, celery, egg- plants, gherkins, lettuce, parsley, pome fruits, spinach, tomatoes, watercress
Pirimiphos-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
Prochloraz (determined as 2,4,6-trichlorophenol) 5 avocados, bananas, citrus fruits NINTH SCHEDULE — continued 2 mushrooms, mangoes 1 papayas, stone fruits
Propargite 10 grapes, cranberries, raisins 7 apricots, peaches, nectarines, plums, strawberries 5 citrus fruits 3 apples, bananas, pears, stone fruits, passion fruits
Pyrethrins 3 cereal grains, fish (dried) 1 fruits, vegetables, nuts, oil seeds, dried fruits, dried vegetables Quintozene 1 bananas (whole)
Thiabendazole 10 apples, pears, citrus fruits 5 potatoes (washed before analysis) 3 bananas (whole fruit), strawberries 2 tomatoes
NINTH SCHEDULE — continued
Thiometon 1 fruits, raw cereals, vegetables
lettuce, parsley, peaches, peanuts (whole), pears, peas (in pods), peppers, plums, strawberries, tomatoes cottonseed carrots, cereal grains, mustard seed, potatoes, rapeseed, sugarbeets Thiophanate-methyl apricots, cherries, citrus fruits, grapes, peaches apples, carrots, currants, berry fruits, celery, lettuce, pears, tomatoes beans, gherkins, plums bananas, mushrooms cucumbers cereal grains, chicken fat and meat, onions, sugarbeets Thiram apples, bananas (whole), celery, onion bulbs, peaches, strawberries, tomatoes Triadimeforn grapes, currants apples, melons, paprikas, pome fruits, tomatoes berry fruits, cucumbers, wheat NINTH SCHEDULE — continued
Trichlorfon 0.2 grain legumes, bananas, peaches, Brussels sprouts, cauliflowers, kale, sweet corn, celery, beetroots, tomatoes
greens, pumpkins milk, sugar-cane, carrots, egg- plants, sugarbeets, parsley Triforine peaches apples, plums, cherries beans, berry fruits, currants tomatoes Brussels sprouts cereal grains Vamidothion apples, peaches, pears, Brussels sprouts sugarbeets, grapes Zineb (see dithiocarbamates) NINTH SCHEDULE — continued 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] TENTH SCHEDULE Regulation 31(1) MAXIMUM AMOUNTS OF ARSENIC AND LEAD PERMITTED IN FOOD No 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 —
Ale, beer, cider, perry, porter, stout
Brandy, gin, rum, whisky and other alcoholic liquor and Chinese wine exceeding 40.0% v/v alcohol at 20°C
Wine, Chinese wine, liqueur, alcoholic cordial or cocktail
Alcoholic liquor not otherwise specified
Concentrated soft drinks intended for consumption after dilution
Concentrates used in the manufacture of soft drinks
Fruit and vegetable juice, not including lime and lemon juice
Lime and lemon juice
Beverages not specified above TENTH SCHEDULE — continued (b) Other Food —
Baking powder, Cream of Tartar
Canned fish and meat, meat extract and hydrolysed protein
Caramel
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
Chicory, dried or roasted
Cocoa powder (calculated on dry, fat-free substance)
Coffee beans
Colouring matter — (a) Part I — Synthetic Organic Colours (b) Part II — Other Colours (on dry matter) except caramel Curry powder Dried herbs and spices (including mustard) Dried or dehydrated vegetables Edible gelatin Edible oils and fats (13A) Fat spreads and blended spreads Eggs, preserved or salted Fish, crustaceans and molluscs Flavourings Fresh fruits and vegetables TENTH SCHEDULE — continued
Fruits, fruit products and 1 1 vegetables in tins Ice-cream, ice lollies and similar frozen confections Infant formula
(applicable to infant formula as consumed) (20A) Baby food Milk and milk products in tins Pickles Sugar — (a) Refined white sugar (sulphated ash not more than 0.03%) and anhydrous dextrose and dextrose monohydrate (b) Others (including sugar syrups) 1 0.5 1 2
Tea
Tomato ketchup and other sauces
Tomato puree, paste or powder containing 25% or more total solids
Other food not specified above [S 59/2019 wef 01/02/2019] [S 152/2017 wef 01/04/2017] ELEVENTH SCHEDULE MICROBIOLOGICAL STANDARDS FOR FOOD Regulation 35 [S 608/2023 wef 04/03/2024] ELEVENTH SCHEDULE — continued MICROBIOLOGICAL STANDARDS FOR 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).
Pathogen Colony forming units per gram (for solid food) or millilitre (for liquid food) Bacillus cereus Clostridium perfringens Coagulase-positive Staphylococcus aureus
colony forming units per gram (for solid food) or millilitre (for liquid food). ELEVENTH SCHEDULE — continued
[S 237/2020 wef 03/04/2020] MICROBIOLOGICAL STANDARDS FOR NON-READY-TO-EAT FOOD
NON-READY-TO-EAT FOOD
“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.
(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 column Second column Third column Fourth column Fifth column Pathogen Number of samples c number m limit M limit ELEVENTH SCHEDULE — continued
O157:H7 5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g
5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g Table 2 — Blood-cockles and Oysters First column Second column Third column Fourth column Fifth column Pathogen Number of samples c number m limit M limit
5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g
5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g
5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g
parahaemolyticus 5 (except for a small consignment, one) 2 (except for a small consignment, 0) 100 colony forming units in one g 1000 colony forming units in one g
5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g Table 3 — Meat and Meat Products First column Second column Third column Fourth column Fifth column ELEVENTH SCHEDULE — continued Pathogen Number of samples c number m limit M limit
Enteritidis 5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g
5 (except for a small consignment, one) 1 (except for a small consignment, 0) Not detected in 25 g Not detected in 25 g
5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g
Paratyphi A 5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g
Paratyphi B 5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g Table 4 — Pasteurised Poultry Shell Eggs and other Pasteurised Egg Products First column Second column Third column Fourth column Fifth column Pathogen Number of samples c number m limit M limit
5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g
5 (except for a small Not detected in 25 g Not detected in 25 g ELEVENTH SCHEDULE — continued consignment, one) Table 5 — Raw Poultry Shell Eggs and other Raw Egg Products First column Second column Third column Fourth column Fifth column Pathogen Number of samples c number m limit M limit
Enteritidis 5 (except for a small consignment, one) Not detected in 25 g Not detected in 25 g [S 608/2023 wef 04/03/2024] TWELFTH SCHEDULE Regulations 8A(1), 9B(1)(c) and (2)(c), 79(2), 248(1) and 250(2) FORM FOR NUTRITION INFORMATION PANEL NUTRITION INFORMATION Servings 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 both Protein g g Fat g g Carbohydrate 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 TWELFTH SCHEDULE — continued * 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] THIRTEENTH SCHEDULE Regulation 18(3) and (4) PERMITTED SWEETENING AGENTS IN SELECTED FOODS AND THEIR MAXIMUM PERMITTED LEVELS Non-alcoholic drinks Dairy-based drinks 350 (a) 250 (a) (flavoured and/or fermented) Fruit drinks 350 (a) 250 (a) 125 (a) Vegetable juice 350 (a) 400 (a) 125 (a) drinks Water-based flavoured drinks, including “sport”, “energy”, or “electrolyte” THIRTEENTH SCHEDULE — continued drinks and
Ready-to-drink coffee, coffee substitutes, tea, herbal infusions and other hot cereal and grain beverages (excluding cocoa), and pre-mixes for such products Soybean-based beverages THIRTEENTH SCHEDULE — continued Cheese and cheese products Cheese-based preparations Desserts Dairy-based desserts and dessert mixes Fat-based desserts and dessert mixes, excluding dairy- based dessert products THIRTEENTH SCHEDULE — continued Fruit-based desserts and dessert mixes, including fruit-flavoured water-based desserts Cereal-based and starch-based desserts and dessert mixes Egg-based desserts and dessert mixes Edible ices THIRTEENTH SCHEDULE — continued Edible ices (including sherbet and sorbet) Fruit and vegetable products Dried fruit Candied fruit Fruit in vinegar, oil or brine Vegetables and seaweeds in vinegar, oil, brine, or soybean sauce THIRTEENTH SCHEDULE — continued Canned or bottled 1000 (b) (pasteurised) fruit Fruit preparations (including pulp, purees and fruit toppings) Fermented fruit products Fruit fillings for pastries Canned or bottled (pasteurised) or retort pouch vegetables and seaweeds THIRTEENTH SCHEDULE — continued Fermented vegetable and seaweed products, excluding fermented soybean products Vegetable, nut and seed pulps and preparations Vegetable, nut and seed spreads Jams, jellies and marmalades Fruit-based spreads, excluding THIRTEENTH SCHEDULE — continued jams, jellies and marmalades Confectionery Cocoa-based spreads, including fillings Cocoa and chocolate products Decorations, toppings (non- fruit) and sweet sauces Hard candy 500 (except for 1800 (except for microsweets and microsweets and THIRTEENTH SCHEDULE — continued breath‑freshening mints, where up to 2500 ppm is permitted) breath‑freshening mints, where up to 30000 ppm is permitted) Nougats and marzipans Soft candy 1000 (except for microsweets and breath‑freshening mints, where up to 2000 ppm is permitted) 1800 (except for microsweets and breath‑freshening mints, where up to 30000 ppm is permitted) Cereal and cereal products THIRTEENTH SCHEDULE — continued Breakfast cereals, including rolled oats Bread and bakery products, and mixes for these products Flour confectionery products and mixes for these products (applicable to products for special nutritional use only) THIRTEENTH SCHEDULE — continued Fish and fish products Semi‑preserved caviar and other fish roe products Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms (applicable to sweet and sour products only) Fully preserved, including canned THIRTEENTH SCHEDULE — continued or fermented fish and fish products, including molluscs, crustaceans and echinoderms (applicable to sweet and sour products only) Sweeteners Tabletop sweetening agents including sweetening agents in sachets Good manufacturing practice Good manufacturing practice Good manufacturing practice Good manufacturing practice Good manufacturing practice Good manufacturing practice THIRTEENTH SCHEDULE — continued Pancake syrup and maple syrup Seasonings, sauces, soups Seasonings and condiments (excluding sauces) Mustards Sauces, gravies and 350 (except for dressings, and their (emulsified soybean sauces, mixes sauces only) where up to 165 ppm is permitted) THIRTEENTH SCHEDULE — continued Soups and broths, including mixes Special purpose foods Special purpose medical foods (excluding products for infants) Dietetic formulae for weight management Dietetic foods (excluding dietetic THIRTEENTH SCHEDULE — continued products stated elsewhere in the Table and products for infants) Alcoholic drinks Drinks consisting of a mixture of a non-alcoholic drink and beer, cider, perry, spirits or wine Snacks Snacks: ready-to- eat, prepacked, dry, savoury starch THIRTEENTH SCHEDULE — continued products and coated nuts [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] FOURTEENTH SCHEDULE CRITERIA FOR PERMITTED CLAIMS Regulation 9A(1) 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.
Fat free (not more than 0.15g fat per 100g or 100ml). 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.
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.
Free of saturated fatty acids (not more than 0.5g saturated fatty acids per FOURTEENTH SCHEDULE — continued 100g, and not more than 1% of the total fat is trans fatty acids); and
Sugar free (not more than 0.5g per 100g), or Unsweetened or no added sugar; and
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.
Fat free (not more than 0.15g fat per 100g or 100ml); and
FOURTEENTH SCHEDULE — continued
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.
Fat free (not more than 0.15g fat per 100g or 100ml); and
[S 152/2017 wef 01/04/2017] [S 195/2011 wef 15/04/2011] [S 49/2016 wef 02/02/2016] FIFTEENTH SCHEDULE SPECIES OF PREDATORY FISH
Regulation 31(7) FIFTEENTH SCHEDULE — continued
[S 816/2014 wef 15/12/2014] SIXTEENTH SCHEDULE Regulations 184B(1), 184C(4A) and 184D(1) NUTRI-GRADE GRADING SYSTEM
[S 451/2023 wef 30/12/2023]
(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]
Grade A B C D Sugar content (g per 100 ml) Not exceeding one Exceeding one but not exceeding 5 Exceeding 5 but not exceeding 10 Exceeding 10
Grade A B C D Saturated fat (g per 100 ml) Not exceeding 0.7 Exceeding
exceeding 1.2 Exceeding 1.2 but not exceeding 2.8 Exceeding 2.8
(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 SIXTEENTH SCHEDULE — continued (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] SEVENTEENTH SCHEDULE Regulations 27A(3) and 64(1A) PATHOGEN REDUCTION TREATMENTS IN MEAT AND THEIR MAXIMUM PERMITTED LEVELS First column Second column Third column Fourth column Pathogen reduction treatment Maximum amount (ppm) for a carcase (the entire Maximum amount (ppm) for a muscle cut (any Maximum amount (ppm) for an offal SEVENTEENTH SCHEDULE — continued carcase of an animal, whether before or after evisceration) meat cut from a carcase) (a non-skeletal muscle organ)
900 (as available bromine) 900 (as available bromine) 900 (as available bromine)
Good manufacturing practice Good manufacturing practice Good manufacturing practice
1,200 (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)
Good manufacturing practice Good manufacturing practice Good manufacturing practice
50 (as available chlorine) 20 (as available chlorine) 50 (as available chlorine)
Good manufacturing practice Good manufacturing practice Good manufacturing practice
Good manufacturing practice Good manufacturing practice Good manufacturing practice
Good manufacturing practice Good manufacturing practice Good manufacturing practice
900 (as available bromine) 900 (as available bromine) 900 (as available bromine) SEVENTEENTH SCHEDULE — continued
Good manufacturing practice Good manufacturing practice Good manufacturing practice
Good manufacturing practice Good manufacturing practice Good manufacturing practice
hydroxyethylidine-1, 1- diphosphonic acid, acetic acid or sulfuric acid or octanoic acid Good manufacturing practice Good manufacturing practice Good manufacturing practice
Good manufacturing practice Good manufacturing practice Good manufacturing practice
Good manufacturing practice Good manufacturing practice Good manufacturing practice
50 (as available chlorine) 20 (as available chlorine) 50 (as available chlorine)
Good manufacturing practice Good manufacturing practice Good manufacturing practice
Good manufacturing practice Good manufacturing practice Good manufacturing practice
Good manufacturing practice Good manufacturing practice Good manufacturing practice [S 816/2014 wef 15/12/2014] [S 606/2022 wef 31/07/2022] EIGHTEENTH SCHEDULE MAXIMUM RESIDUE LIMIT FOR RESIDUES OF VETERINARY DRUGS IN FOODS
Regulation 33(2) “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). EIGHTEENTH SCHEDULE — continued Table 1 — 6-Alpha-Methylprednisolone First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle Table 2 — Abamectin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Kidney
Liver
Muscle EIGHTEENTH SCHEDULE — continued Table 3 — Albendazole, Albendazole Sulfone and Albendazole Sulfoxide (sum of) First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Milk
Muscle Table 4 — Amoxicillin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Muscle and skin (in their natural proportion)
Fat
Kidney
Liver EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Muscle
Fat/Skin
Kidney
Liver
Muscle
Fat
Kidney
Liver
Milk
Muscle Table 5 — Ampicillin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Muscle and skin (in their natural proportion)
Kidney
Liver
Milk
Muscle
Kidney EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Liver
Muscle
Kidney
Liver
Muscle
Kidney
Liver
Milk
Muscle Table 6 — Avilamycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat/Skin
Kidney
Liver
Muscle
Fat/Skin
Kidney
Liver
Muscle
Fat/Skin
Kidney
Liver
Muscle
Fat/Skin EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle Table 7 — Azaperone First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle Table 8 — Bacitracin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Egg
Kidney
Liver
Muscle
Egg
Kidney
Liver EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle
Kidney
Liver
Muscle
Egg
Kidney
Liver
Muscle
Egg
Kidney
Liver
Muscle Table 9 — Carazolol First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Fat/Skin
Kidney
Liver
Muscle EIGHTEENTH SCHEDULE — continued Table 10 — Cefalexin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle Table 11 — Cefazolin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Milk
Milk Table 12 — Cefoperazone First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk Table 13 — Cefquinome First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Fat
Kidney
Liver
Muscle
Milk Table 14 — Ceftiofur First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Milk
Fat
Kidney
Liver
Muscle
Milk Table 15 — Chlortetracycline and 4‑Epichlortetracycline (sum of) First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle and skin (in their natural proportion)
Kidney
Liver
Milk
Muscle
Kidney
Liver
Muscle
Egg
Kidney
Liver
Muscle
Muscle
Kidney
Liver
Milk
Muscle Table 16 — Ciprofloxacin and Enrofloxacin (sum of) First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Liver
Milk
Fat EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle
Kidney
Liver
Kidney
Kidney
Liver
Milk Table 17 — Clenbuterol First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle Table 18 — Clopidol First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Liver
Milk
Muscle
Egg
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 19 — Closantel First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Milk
Muscle EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle Table 20 — Cloxacillin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Kidney
Liver
Milk
Muscle
Kidney
Liver
Muscle
Kidney
Liver
Muscle
Kidney
Liver
Milk EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle Table 21 — Colistin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat/Skin
Kidney
Liver
Muscle
Egg
Fat
Kidney
Liver EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle
Fat
Kidney
Liver
Milk
Muscle
Fat/Skin
Kidney
Liver
Muscle Table 22 — Cyfluthrin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle Table 23 — Cyhalothrin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Egg
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 24 — Cypermethrin (sum of isomers) First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle
Muscle and skin (in their natural proportion)
Fat
Kidney
Liver
Muscle
Kidney
Liver
Muscle
Egg
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 25 — Danofloxacin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle Table 26 — Decoquinate First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 27 — Deltamethrin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Egg
Fat
Kidney
Liver
Muscle
Muscle and skin (in their natural proportion)
Fat
Kidney
Liver
Muscle
Muscle and skin (in their natural proportion)
Fat
Kidney
Liver
Muscle Table 28 — Derquantel First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 29 — Dexamethasone First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Kidney
Liver
Muscle Table 30 — Diclazuril First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat/Skin
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 31 — Diclofenac First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Kidney
Liver
Muscle EIGHTEENTH SCHEDULE — continued Table 32 — Dicloxacillin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Milk
Fat
Kidney
Liver
Muscle
Milk Table 33 — Dicyclanil First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle EIGHTEENTH SCHEDULE — continued Table 34 — Difloxacin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Kidney
Liver
Muscle
Kidney
Muscle
Liver
Kidney
Liver
Muscle EIGHTEENTH SCHEDULE — continued Table 35 — Dihydrostreptomycin and Streptomycin (sum of) First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle Table 36 — Diflubenzuron First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle and skin (in their natural proportion) EIGHTEENTH SCHEDULE — continued Table 37 — Diminazene First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle Table 38 — Doramectin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Milk
Muscle
Milk
Fat
Liver
Kidney
Muscle
Kidney
Muscle
Milk EIGHTEENTH SCHEDULE — continued Table 39 — Doxycycline First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle Table 40 — Emamectin Benzoate First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle and skin (in their natural proportion)
Kidney
Liver Table 41 — Eprinomectin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Liver
Milk
Muscle
Muscle and skin (in their natural proportion)
Milk EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Milk Table 42 — Erythromycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Muscle
Egg
Fat
Kidney
Liver
Muscle EIGHTEENTH SCHEDULE — continued Table 43 — Florfenicol First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle
Muscle and skin (in their natural proportion)
Kidney
Liver
Muscle
Kidney
Liver
Muscle
Kidney
Liver
Muscle
Kidney
Liver
Muscle Table 44 — Fluazuron First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Muscle and skin (in their natural proportion)
Fat EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle Table 45 — Flubendazole First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Egg
Kidney
Liver
Muscle Table 46 — Flumequine First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Milk
Muscle
Muscle and skin (in their natural proportion) EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Fat
Kidney
Milk
Fat
Kidney
Muscle
Fat
Kidney
Muscle
Fat
Kidney
Milk
Muscle EIGHTEENTH SCHEDULE — continued Table 47 — Flumethrin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Liver
Muscle
Liver
Muscle Table 48 — Flunixin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle
Kidney
Liver
Muscle Table 49 — Gentamicin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Muscle and skin (in their natural proportion) EIGHTEENTH SCHEDULE — continued First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Milk Table 50 — Halofuginone First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle
Fat
Muscle Table 51 — Hexaflumuron First column Second column Third column EIGHTEENTH SCHEDULE — continued Animal Tissue Maximum residue limit (mcg/kg)
Muscle and skin (in their natural proportion) Table 52 — 5‑Hydroflunixin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk Table 53 — Halquinol First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat/Skin
Kidney
Liver
Muscle Table 54 — Imidocarb First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver EIGHTEENTH SCHEDULE — continued
Muscle
Fat
Kidney
Liver
Muscle Table 55 — Isometamidium First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle Table 56 — Ivermectin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle
Fat EIGHTEENTH SCHEDULE — continued
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 57 — Josamycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle
Kidney
Liver
Muscle Table 58 — Kanamycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Milk
Muscle
Kidney
Muscle
Kidney
Muscle EIGHTEENTH SCHEDULE — continued
Fat
Kidney
Liver
Milk
Muscle Table 59 — Lasalocid First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Egg
Fat/Skin
Kidney
Liver
Muscle
Egg
Fat/Skin
Kidney
Liver
Muscle
Egg
Fat/Skin
Kidney
Liver
Muscle
Egg
Fat/Skin
Kidney
Liver EIGHTEENTH SCHEDULE — continued
Muscle Table 60 — Levamisole First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 61 — Lincomycin First column Second column Third column EIGHTEENTH SCHEDULE — continued Animal Tissue Maximum residue limit (mcg/kg)
Milk
Fat
Kidney
Muscle
Liver
Kidney
Fat
Muscle
Milk
Fat
Muscle
Egg
Milk Table 62 — Lufenuron First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle and skin (in their natural proportion) Table 63 — Maduramycin First column Second column Third column EIGHTEENTH SCHEDULE — continued Animal Tissue Maximum residue limit (mcg/kg)
Liver
Muscle Table 64 — Marbofloxacin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle Table 65 — Mebendazole First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Kidney
Liver
Milk
Muscle
Kidney EIGHTEENTH SCHEDULE — continued
Liver
Muscle
Kidney
Liver
Milk
Muscle Table 66 — Melengestrol acetate First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle Table 67 — Meloxicam First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Kidney
Liver
Milk
Muscle
Kidney EIGHTEENTH SCHEDULE — continued
Liver
Muscle
Kidney
Liver
Milk
Muscle Table 68 — Metamizole First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle Table 69 — Monensin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle EIGHTEENTH SCHEDULE — continued
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 70 — Monepantel First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle EIGHTEENTH SCHEDULE — continued
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 71 — Moxidectin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney EIGHTEENTH SCHEDULE — continued
Liver
Milk
Muscle Table 72 — Nafcillin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Kidney
Liver
Muscle
Kidney
Liver
Muscle
Kidney
Liver
Milk
Muscle Table 73 — Narasin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver EIGHTEENTH SCHEDULE — continued
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 74 — Neomycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Muscle and skin (in their natural proportion)
Fat EIGHTEENTH SCHEDULE — continued
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Egg
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 75 — Nicarbazin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Egg
Fat/Skin
Kidney
Liver
Muscle Table 76 — Nitroxinil First column Second column Third column EIGHTEENTH SCHEDULE — continued Animal Tissue Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Milk
Muscle Table 77 — Norfloxacin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat Table 78 — Novobiocin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat EIGHTEENTH SCHEDULE — continued
Milk
Muscle
Muscle
Muscle
Milk
Milk
Muscle Table 79 — Oleandomycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle Table 80 — Ormetoprim First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Muscle and skin (in their natural proportion)
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver EIGHTEENTH SCHEDULE — continued
Muscle Table 81 — Oxacillin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Fat
Kidney
Liver
Muscle
Milk
Milk Table 82 — Oxfendazole and Fenbendazole (sum of) First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle
Fat EIGHTEENTH SCHEDULE — continued
Kidney
Liver
Muscle
Egg
Fat
Kidney
Liver
Milk
Muscle Table 83 — Oxolinic Acid First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle Table 84 — Oxybendazole First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle Table 85 — Oxytetracycline and 4‑EpiOxytetracycline (sum of) First column Second column Third column EIGHTEENTH SCHEDULE — continued Animal Tissue Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Muscle and skin (in their natural proportion)
Kidney
Liver
Milk
Muscle
Kidney
Liver
Muscle
Egg
Kidney
Liver
Muscle
Muscle
Kidney
Liver
Milk
Muscle Table 86 — Paromomycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg) EIGHTEENTH SCHEDULE — continued
Kidney
Liver
Muscle
Egg Table 87 — Penicillin G First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Kidney
Liver
Muscle
Kidney
Liver
Muscle Table 88 — Phoxim First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Liver
Muscle EIGHTEENTH SCHEDULE — continued goat, mollusc, pig or sheep)
Fat
Kidney
Fat
Kidney
Muscle
Fat
Kidney
Muscle
Egg
Fat
Kidney
Muscle Table 89 — Piperazine First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Egg Table 90 — Pirlimycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver EIGHTEENTH SCHEDULE — continued
Milk
Muscle Table 91 — Prednisolone First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle Table 92 — Ractopamine First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 93 — Rafoxanide First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney EIGHTEENTH SCHEDULE — continued
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 94 — Rifaximin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk Table 95 — Robenidine First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle Table 96 — Salinomycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat EIGHTEENTH SCHEDULE — continued
Kidney
Liver
Muscle
Egg
Kidney
Liver
Muscle
Kidney
Liver
Muscle Table 97 — Sarafloxacin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle and skin (in their natural proportion)
Fat
Kidney
Liver
Muscle Table 98 — Spectinomycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle EIGHTEENTH SCHEDULE — continued
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle
Egg
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Milk
Muscle Table 99 — Spiramycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle EIGHTEENTH SCHEDULE — continued
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 100 — Sulfonamides (sum of) First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Fat
Kidney
Liver
Muscle
Milk
Milk Table 101 — Teflubenzuron First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Muscle and skin (in their natural proportion) EIGHTEENTH SCHEDULE — continued Table 102 — Tetracycline and 4‑EpiTetracycline (sum of) First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Muscle
Muscle and skin (in their natural proportion)
Kidney
Liver
Milk
Muscle
Kidney
Liver
Muscle
Egg
Kidney
Liver
Muscle
Muscle
Kidney
Liver
Milk
Muscle Table 103 — Thiabendazole and Hydroxythiabendazole (sum of) First column Second column Third column EIGHTEENTH SCHEDULE — continued Animal Tissue Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Milk
Muscle Table 104 — Thiamphenicol First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Milk
Fat EIGHTEENTH SCHEDULE — continued
Kidney
Liver
Muscle
Milk
Milk Table 105 — Tiamulin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Fat
Kidney
Liver
Muscle
Egg
Fat
Muscle
Liver Table 106 — Tildipirosin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver EIGHTEENTH SCHEDULE — continued
Muscle
Fat
Kidney
Liver
Muscle Table 107 — Tilmicosin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Muscle
Fat
Kidney
Liver
Milk
Muscle
Fat
Kidney
Liver
Muscle
Fat/Skin
Kidney EIGHTEENTH SCHEDULE — continued
Liver
Muscle
Fat
Kidney
Liver
Milk
Muscle
Kidney
Liver
Muscle Table 108 — Tolfenamic acid First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Milk
Muscle Table 109 — Trenbolone First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Liver
Muscle Table 110 — Trichlorfon (Metrifonate) First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg) EIGHTEENTH SCHEDULE — continued
Milk Table 111 — Triclabendazole First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 112 — Trimethoprim First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Kidney
Liver EIGHTEENTH SCHEDULE — continued
Milk
Muscle
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Kidney
Liver
Milk
Muscle Table 113 — Tylosin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Milk
Fat/Skin
Kidney
Liver
Muscle
Fat
Kidney EIGHTEENTH SCHEDULE — continued
Liver
Milk
Kidney
Liver
Egg
Kidney
Liver
Milk Table 114 — Tylvalosin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Egg
Fat
Liver Table 115 — Valnemulin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Muscle
Kidney EIGHTEENTH SCHEDULE — continued
Liver
Muscle Table 116 — Virginiamycin First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat
Kidney
Liver
Milk
Muscle
Egg
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 117 — Zeranol First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Fat EIGHTEENTH SCHEDULE — continued
Kidney
Liver
Milk
Muscle
Egg
Fat/Skin
Kidney
Liver
Muscle
Fat
Kidney
Liver
Muscle Table 118 — Zilpaterol First column Animal Second column Tissue Third column Maximum residue limit (mcg/kg)
Kidney
Liver
Muscle [S 203/2023 wef 28/04/2023] LEGISLATIVE HISTORY FOOD REGULATIONS (CHAPTER 283, RG 1) This Legislative History is provided for the convenience of users of the Food Regulations. It is not part of these Regulations.
(G.N. No. S 372/1988; S 103/1989 — Corrigendum) Date of commencement : 1 October 1988
Date of commencement : 1 September 1990
Date of commencement : 1 October 1990
Date of commencement : 1 December 1991
Date of operation : 25 March 1992
Date of commencement : 1 May 1992
Date of commencement : 15 July 1992
Date of commencement : 1 October 1993
Date of commencement : 19 June 1998
Date of commencement : 15 September 1998
Date of commencement : 13 June 1999
Date of commencement : 1 December 1999 ii
Date of commencement : 1 April 2000
Date of commencement : 1 June 2000
Date of commencement : 1 April 2001
Date of commencement : 1 April 2002
Date of commencement : 1 July 2002
Date of operation : 30 November 2005
Date of commencement : 1 September 2006
Date of commencement : 15 April 2011
Date of commencement : 2 May 2012
Date of commencement : 3 September 2012
Date of commencement : 1 August 2013
Date of commencement : 15 December 2014
Date of commencement : 2 February 2016
Date of commencement : 1 April 2017
Date of commencement : 15 June 2017 iii
Date of commencement : 28 March 2018
Date of commencement : 1 February 2019
Date of commencement : 1 September 2019
Date of commencement : 3 April 2020
Date of commencement : 31 August 2020
Date of commencement : 23 September 2020
Date of commencement : 1 June 2021
Date of commencement : 1 October 2021
Date of commencement : 31 July 2022
Date of commencement : 3 October 2022
Date of commencement : 30 December 2022
Date of commencement : 28 April 2023
Date of commencement : 30 December 2023
Date of commencement : 4 March 2024
Date of commencement : 31 May 2024