[Updated until Jan 2014]

LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

ARRANGEMENT OF REGULATIONS

PART I
PRELIMINARY

Regulation
1. Citation, commencement and application.
2. Interpretation.
PART II
WARRANTY

Regulation
3. Food which requires a written warranty from manufacturer, etc.

PART IIA
APPROVAL FOR SALE OF FOOD OBTAINED THROUGH MODERN
BIOTECHNOLOGY

Regulation
3A. Approval for Sale of Food Obtained Through Modern Biotechnology

PART III
PROCEDURE FOR TAKING SAMPLE
Regulation
4. Procedure on taking samples for physical and chemical analysis.
5. Procedure on taking samples for microbiological analysis.
6. Label for food sample.
7. Request for analysis of food sample and certificate of analyst.
8. Sample of food.

PART IV
LABELLING
Regulation
9. General requirements for labelling of food.
10. Language to be used.
11. Particulars in labelling.

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12. Form and manner of labelling.

13. Size and colour of letters.
14. Date marking.
15. Statement of strength of ingredient.
16. Packaging on retail premises.
17. Exemption from regulations 11, 14, 16 and 18B.
18. Matter forbidden on any label.
18A. Claims on the label.
18B. Nutrition labelling.
18C. Nutrient content claim.
18D. Nutrient comparative claims.
18E. Nutrient function claim.

PART V
FOOD ADDITIVES AND ADDED NUTRIENT
Regulation
19. Food additive.
20. Preservative.
20A. Antimicrobial Agent.
21. Colouring substance.
22. Flavouring substance.
23. Flavour enhancer.
24. Antioxidant.
25. Food conditioner.
26. Added nutrient.
26A. Bifido bacteria.

PART VI
PACKAGES FOR FOOD
Regulation
27. Use of harmful packages prohibited.
27A. Prohibited feeding bottles
28. Ceramic ware.
29. Use of polyvinyl chloride package containing excess vinyl chloride monomer
prohibited.
30. Food packaged in polyvinyl chloride container shall not contain excess vinyl
chloride monomer.
31. Use of packages for non-food product prohibited.
32. Recycling of packages prohibited.
33. Packages that may be recycled for similar product.
33A. Packages of another food that may be recycled for alcoholic beverage, shandy,
vegetable and fruit.
34. Presumption as to the use of any packages.
35. Use of damaged package prohibited.
36. Toys, coins, etc., not to be placed in food.
36A. Reduced iron powder.

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PART VII
INCIDENTAL CONSTITUENT
Regulation
37. Incidental constituent.
38. Metal contaminant.
38A. 3-monochloropropane-1,2-diol (3-MCPD).
39. Microorganisms and their toxins.
40. Drug residue.
41. Pesticide residue.

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Cereal, Cereal Products, Starch and Bread

Regulation
42. Flour.
43. Wheat flour.
44. Chlorinated wheat flour.
45. Gluten wheat flour.
46. Protein-increased wheat flour.
47. Self-raising wheat flour.
48. Wholemeal wheat flour.
49. Rice.
50. Milled rice.
51. Rice flour or ground rice.
52. Glutinous rice.
53. Glutinous rice flour.
54. Tapioca or cassava.
55. Tapioca flour or tapioca starch.
56. Sago.
57. Sago flour.
58. Corn flour.
59. Custard powder.
60. Meal.
61. Wheat germ meal or wheat germ.
62. Oatmeal.
63. Pasta.
64. Prepared cereal food.
65. Bread.
66. White bread.
67. [Repealed]./(Deleted)
68. Fruit bread.
69. Milk bread.
70. Meal bread.
71. [Repealed]. (Deleted)
72. Rye bread.
73. Wheat-germ bread.
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74. Wholemeal bread.

75. Enriched bread.

Malt and Malt Extract

Regulation
76. Malt.
77. Malt extract.
78. Bakers' malt extract, commercial malt extract or bakers' maltose.

Food Aerating Substance

Regulation
79. Cream of tartar.
80. Acid phosphate.
81. Baking powder.

Milk and Milk Product

Regulation
82. Milk, raw milk or fresh milk.
83. Milk product.
84. Skimmed milk, skim milk, non-fat milk or separated milk.
85. Pasteurized milk.
86. Sterilized milk.
87. Ultra high temperature milk or U.H.T. milk.
88. Reference to milk as food.
89. Flavoured milk.
90. Full cream milk powder or dried full cream milk.
91. Skimmed milk powder, skim milk powder, dried non-fat milk solids or separated
milk powder.
91A. Malted milk powder.
91B Formulated milk powder for children
92. Recombined milk.
93. Reconstituted milk.
94. Evaporated milk or unsweetened condensed milk.
95. Condensed milk or sweetened condensed milk.
96. Lactose hydrolysed milk.
97. Filled milk.
97A. Filled milk powder.
98. Evaporated filled milk or unsweetened condensed filled milk.
99. Condensed filled milk or sweetened condensed filled milk.
100. Cream or raw cream.
101. Pasteurized cream.
102. Reduced cream or pouring cream.
103. Butter.
104. Recombined butter.
105. Ghee.
106. Cheese.
107. Cottage cheese.
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108. Cream cheese.

109. Processed cheese.
110. Cheese paste, cheese spread or cheese mixture.
111. Club cheese or lucheon cheese.
112. Dried cheese or powdered cheese.
113. Cultured milk or fermented milk.
114. [Repealed]. (Deleted)
115. [Repealed]. (Deleted)
116. Ice cream.
117. Particular labelling requirements of milk and milk product.

Sweetening Substance
Regulation
118. Sugar.
118A. Stevia extract.
118B. Enzymatically modified stevia.
119. Soft brown sugar.
120. Coloured sugar or rainbow sugar.
121. Dextrose anhydrous.
122. Dextrose monohydrates.
123. Refiner's syrup.
124. Glucose.
125. Glucose syrup.
125A. Trehalose dihydrate.
126. Gula Melaka.
127. Gula kabung.
128. Fructose.
129. High fructose glucose syrup.
130. Honey.
131. Icing sugar.
132. Molasses.
132A. Artificial sweetening substance.
133. Non-nutritive sweetening substance.
134. Aspartame, glycerol and sorbitol.
134A. Beverage whitener.
134B. Sweetened creamer.
134C. Non dairy creamer.

Confection
Regulation
135. Flour confection.
136. Sugar confection.
137. Frozen confection.
138. Ice confection.
139. Table confection.
139A. Controlled jelly confection.
140. Particular labelling requirement of confection.
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Meat and Meat Product

Regulation
141. Meat or fresh meat.
142. Chilled meat.
143. Frozen meat.
144. Minced meat or ground meat.
145. Meat product.
146. Meat paste.
147. Manufactured meat.
148. Smoked meat.
149. Canned meat.
150. [Repealed]. (Deleted)
151. Canned meat with other food.
152. Meat extract or meat essence.
153. Edible gelatin.
154. Meat or meat product shall not contain oestrogen residue.
155. Particular labelling requirement of meat and meat product.

Fish and Fish Product

Regulation
156. Fish.
157. Fish product.
158. Cured, pickled or salted fish.
159. Smoked fish.
160. Prepared fish.
161. Canned fish.
162. Fish paste.
163. Belacan.
164. Fish sauce.
165. [Repealed]. (Deleted)
166. Cincalok.
166A. Oyster sauce.
166B. Oyster flavoured sauce.
167. Fish ball or fish cake.
168. Fish keropok.
169. Otak udang, petis or heko.
170. Pekasam.

Egg and Egg Product

Regulation
171. Egg.
172. Liquid egg.
173. Liquid egg yolk.
174. Liquid egg white.
175. Dried egg, dried egg yolk and dried egg white.
176. Reference to egg as food or as ingredient in food.
177. Preserved egg.
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178. Particular labelling requirement of egg.

Edible Bird’s Nest and Edible Bird’s Nest Product

178A. Edible Bird’s Nest

Edible Fat and Edible oil

Regulation
179. General standard for edible fat and edible oil.
180. Dripping.
181. Suet.
182. Lard.
183. Refined, bleached, deodorized palm stearin.
184. Neutralized, bleached, deodorized palm stearin.
185. Margerine.
186. Fat spread.
187. Vanaspati.
188. General standard for edible oil.
189. Cooking oil.
190. Refined coconut oil.
191. Unrefined coconut oil.
192. Corn oil.
193. Cottonseed oil.
194. Groundnut oil, peanut oil or arachis oil.
195. Mustardseed oil.
196. Refined, bleached, deodorized palm oil.
197. Neutralized, bleached, deodorized palm oil.
198. Refined, bleached, deodorized palm olein.
199. Neutralized, bleached, deodorized palm olein.
200. Refined, bleached, deodorized palm kernel oil.
201. Olive oil.
202. Rice bran oil.
203. Rapeseed oil or toria oil.
204. Safflower seed oil.
205. Sesameseed oil or gingelly oil.
206. Soya bean oil.
207. Sunflower seed oil.
208. Particular labelling requirement of edible fat and edible oil.

Vegetable and Vegetable Product

Regulation
209. Vegetable.
210. Fresh vegetable.
211. Dried or dehydrated vegetable.
212. Frozen vegetable.
213. Vegetable product.
214. Salted vegetable.
215. Dried salted vegetable.
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216. Tomato paste.

217. Tomato pulp.
218. Tomato puree.
219. Vegetable juice.
220. Canned vegetable.
221. Fermented soya bean product.
222. Hydrolysed vegetable protein or hydrolysed plant protein.

Soup and Soup Stock

Regulation
223. Soup.
224. Soup stock.

Fruit and Fruit Product

Regulation
225. Raw fruit or fresh fruit.
226. Dried fruit.
227. Mixed dried fruit.
228. Fruit product.
229. Candied fruit or glaced fruit or crystallized fruit.
230. Salted fruit.
231. Dried salted fruit.
232. Candied peel.
233. Canned fruit.
234. Canned fruit cocktail.
235. Fruit juice.
236. Apple juice.
237. Grapefruit juice.
238. Lemon juice.
239. Lime juice.
240. Orange juice.
241. Passion fruit juice.
242. Pineapple juice.
243. Particular labelling requirement of fruit juice.
243A. Fruit nectar.
244. Fruit pulp.
245. Fruit puree or fruit paste.

Jam, Fruit Jelly, Marmalade and Seri Kaya

Regulation
246. Jam.
247. Fruit jelly.
248. Marmalade.
249. Seri kaya.
250. Pectin.
251. Jam setting compound.

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Nut and Nut Product

Regulation
252. Nut.
253. Coconut milk.
254. Coconut cream.
254A. Coconut Cream Concentrate
255. Coconut cream powder.
256. Desiccated coconut.
257. [Repealed]. (Deleted)
258. Coconut paste.
259. Peanut butter.

Tea, Coffee, Chicory and Related Product

Regulation
260. Tea.
261. Tea dust, tea fanning or tea sifting.
262. Tea extract, instant tea or soluble tea.
263. Scented tea.
263A. Tea mix.
264. Particular labelling requirement of tea.
265. Coffee bean.
266. Coffee or ground coffee or coffee powder.
267. Instant coffee or soluble coffee.
267A. Decaffeinated coffee.
268. Coffee essence or liquid coffee extract.
269. Coffee mixture.
269A. Premix coffee.
270. Chicory.
271. Coffee and chicory.
272. Instant coffee and chicory or soluble coffee and chicory extract.
273. Coffee and chicory essence or liquid coffee and chicory extract.

Cocoa and Cocoa Product

Regulation
274. Cocoa bean.
275. Cocoa nib or cracked cocoa.
276. Cocoa paste, cocoa mass, cocoa slab or cocoa liquor.
277. Cocoa butter.
278. Cocoa or cocoa powder or soluble cocoa.
279. Chocolate.
280. White chocolate.
281. Milk chocolate.

Milk Shake
Regulation
282. Milk shake.

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Salt and Spice

Regulation
283. Salt.
284. Table salt.
285. Iodised table salt or iodised salt.
286. Spice.
287. Aniseed.
287A. Aniseed powder.
288. Caraway seed.
289. Caraway powder.
290. Cardamom.
291. Cardamom seed.
292. Cardamom powder.
293. Cardamom amomum.
294. Cardamom amomum seed.
295. Cardamom amomum powder.
296. Celery seed.
297. Chilli.
298. Chilli powder.
299. Chilli slurry.
300. Cinnamon.
301. Cinnamon powder.
302. Cloves.
303. Cloves powder.
304. Coriander.
305. Coriander powder.
306. Cumin.
307. Cumin powder.
308. Cumin black.
309. Cumin black powder.
310. Dill seed.
311. Fennel.
312. Fennel powder.
313. Fenugreek.
314. Fenugreek powder.
315. Ginger.
316. Ginger powder.
317. Mace.
318. Mace powder.
319. Mustard.
320. Mustard powder.
321. Nutmeg.
322. Nutmeg powder.
323. Black pepper.
324. Black pepper powder.
325. White pepper.
326. White pepper powder.
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327. Mixed pepper powder.

328. Pimento.
329. Saffron.
330. Star anise.
331. Tumeric.
332. Tumeric powder.
332A. Blended turmeric powder.
333. Mixed spice.
333A. Curry powder.

Vinegar, Sauce, Chutney and Pickle

Regulation
334. Vinegar.
335. Distilled vinegar.
336. Blended vinegar.
337. Artificial vinegar or synthetic vinegar.
338. Particular labelling requirement of vinegar.
339. Sauce.
340. Soya sauce or soya bean sauce or kicap.
341. Hydrolysed vegetable protein sauce or hydrolysed plant protein sauce.
341A. Blended hydrolysed vegetable protein sauce or blended hydrolysed plant protein
sauce.
342. Chilli sauce.
343. Tomato sauce or tomato ketchup or tomato catsup.
344. Salad dressing.
345. Mayonnaise.
346. Chutney.
347. Pickle.

Soft Drink
Regulation
348. General standard for soft drink.
349. Syrup.
350. Fruit syrup, fruit cordial or fruit squash.
351. Flavoured syrup or flavoured cordial.
352. Fruit juice drink.
353. Fruit drink.
354. Flavoured drink.
355. Soft drink base or soft drink premix.
356. Botanical beverage.
357. Soya bean milk.
358. Soya bean drink.
359. [Repealed]. (Deleted)
360. Particular labelling requirement of soft drink.

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Natural Mineral Water

Regulation
360A. Natural mineral water.

Packaged Drinking Water

Regulation
360B. Packaged drinking water.
360C. Vended water

Alcoholic Beverage
Regulation
361. General standard for alcoholic beverage.
362. Wine.
363. Wine cocktail, vermouth or wine aperitif.
364. Aerated wine.
365. Dry wine.
366. Sweet wine.
367. Fruit wine.
368. Apple wine.
369. Cider.
370. Pear wine.
371. Perry.
372. Vegetable wine.
373. Honey wine or mead.
374. Beer, lager, ale or stout.
375. Rice wine.
376. Toddy.
377. Spirit.
378. Brandy.
379. Fruit brandy.
380. Rum.
381. Whisky.
382. Vodka.
383. Gin.
384. Samsu.
385. Particular labelling requirement of spirit.
386. Liqueur.

Shandy
Regulation
387. Shandy.

Special Purpose Food

Regulation
388. Special purpose food.
389. Infant formula.
389A. Follow-up fomula.
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390. Canned food for infants and children.

391. Cereal-based food for infants and children.
392. Low energy food.
393. Formula dietary food.
393A. Special dietary foods with low sodium content including salt substitute.

PART IX
USE OF WATER, ICE OR STEAM

Regulation
394. Standard for wholesome water or steam.
394A. Standard for wholesome ice.

PART X
MISCELLANEOUS
Regulation
395. Food not elsewhere standardized.
396. [Repealed]. (Deleted)
397. Penalty.
398. Transitional provision.
399. Revocation.

SCHEDULES

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART I
PRELIMINARY

1. Citation, commencement and application.

(1) These Regulations may be cited as the Food Regulations 1985.

(2) These Regulations shall come into force on such date as the minister may appoint
by notification in the Gazette. (come into force on 1.10.1985-PU(B) 447/85)

(3) These Regulations shall not apply to any food prepared, produced or packaged for
export outside Malaysia.

2. Interpretation.

(1) In these Regulations, unless the context otherwise requires--

"Act" means the Food Act 1983;

"alcohol" means ethyl alcohol;

"appropriate designation" means a name or description, being a specific and not a

generic name or description, which shall indicate to the prospective purchaser the true
nature of the food to which it is applied;

"bulk container" includes--

(a) any wagon, crate, silo, tanker and other similar container; and

(b) any box, carton and other similar container in which more than one duly labelled
package and its content are placed and in which the packages and their
contents are not intended to be retained when the packages or the contents are
sold by way of retail;

“commercially sterile” means any condition which is free of viable microorganisms

including spores of public health significance and microorganisms capable of

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reproducing in the food under normal conditions of storage and distribution;

"extra wrapper" means an interior or exterior wrapper used only to facilitate packing and
it not intended or adequate to serve as a sole container of the content of the package;

“genetically modified organisms” means an organism in which the genetic material has
been changed through modern biotechnology in a way that it does not occur naturally
by multiplication or natural recombination or both;

“health professional” means a hospital administrator, medical doctor, nutritionist, food

technologist, dietician, pharmacist, health education officer, medical social worker and
matron working in the health care system;
[Ins. P.U.(A) 313/12]
“infant” means a new born person up to twelve months of age;
[Ins. P.U.(A) 313/12]

“modern biotechnology” has the same meaning assigned to it under the Biosafety Act
2007 [Act 678];

"outer package" means any container in which more than one duly labelled package of
the same type of food are placed for the purpose of sale by retail;

"parts per cent (ppc)", "parts per million (ppm)" and "parts per billion (ppb)" means parts
per centum, parts per million and parts per billion by weight respectively.

(2) Any reference in these Regulations to parts per million and parts per billion shall be
deemed to be equivalent to milligram per kilogram (mg/kg) and microgram per
kilogram (μg/kg) respectively.

(3) Any reference in these Regulations to any specified article shall be construed as
including a reference to any other article which is substantially identical with, and
may be used for the same purpose as, the articles specifically referred to.

(4) Any reference in these Regulations to the composition, strength, potency, purity,
quality, weight, quantity, shelf life or other property of any food or any ingredient or
component thereof shall be the prescribed standard with respect to that food or
ingredient or component.

(5) Where in these Regulations a standard is prescribed for any food without any
expressed stipulation forbidding any added matter or substance, there shall be
implied therein the stipulation that the food for which such standard is prescribed
shall not contain any added matter or substance, other than potable water, except
as may be specifically permitted by these Regulations.

[Am. P.U.(A) 162/88, 229/10]

‘“young children” means a person from the age of more than twelve months up to the
age of three years.

[Ins. P.U.(A) 313/12]

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART II
WARRANTY

3. Food which requires a written warranty from manufacturer, etc.

The food in respect of which the manufacturer, distributor or dealer is required to give a
written warranty or other written statement under section 30 of the Act, when selling such
food to any vendor, shall be as specified in the First Schedule.

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART IIA

APPROVAL FOR SALE OF FOOD OBTAINED THROUGH MODERN

BIOTECHNOLOGY

3A. No person shall import, prepare or advertise for sale or sell any food and food ingredients
obtained through modern biotechnology without the prior written approval of the Director.

[Ins. P.U.(A) 229/10]

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART III
PROCEDURE FOR TAKING SAMPLES

4. Procedure on taking samples for physical and chemical analysis.

(1) Where an authorized officer has taken or otherwise procured a sample of food in
accordance with section 5 of the Act for the purpose of physical or chemical
analysis, he shall—

(a) divide the sample into three separate parts and mark and seal or fasten up
each part in such a manner as its nature will permit;

(b) offer one part to the seller, importer or manufacturer or his agent or the person
having charge of the food;

(c) deliver either personally or through another authorized officer or by A.R.

(Acknowledgement or Receipt) registered mail one of the remaining parts to
an analyst; and

(d) retain the other remaining part.

(1) Where a sample consists of any food contained in unopened packages and if the
opinion of authorized officer the division of a sample for analysis into three
separate parts in accordance with subregulation (1)—

(a) is not reasonably practicable; or

(b) might affect the composition or impede the proper analysis of the content,

the provisions of subregulation (1) shall be deemed to be complied with if the

authorized officer taking or otherwise procuring the sample divides the package into
the requisite number of lots and deals with each lot in the manner provided by this
regulation as if it were a part and any reference in three Regulations to a part of a
sample shall be construed accordingly.

(2) Notwithstanding subregulation (1) and (2), where -

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(a) a particular package of food has or appears to have in it or upon it any foreign
substance or any substance which is suspected of being poisonous, harmful or
injurious to health; or

(b) it is not practicable to divide the sample into the requisite number of parts or
lots,

the authorized officer shall only take one sample without dividing it into separate
parts and shall subsequently deliver the sample so taken either personally or
through another authorized officer or by A.R. (Acknowledgement of Receipt)
registered mail to an analyst.

[Am. P.U.(A) 183/86]

5. Procedure on taking sample for microbiological analysis.

Where a sample of food is required for microbiological analysis, the authorized officer
taking or otherwise procuring the sample in accordance with section 5 of the Act
shall—

(a) only take one sample and shall not divide such sample into separate parts;

(b) mark and seal the sample in such a manner as its nature will permit; and

(c) deliver such sample personally or through another authorized officer to an

analyst with the least practicable delay.

6. Label for food sample.

(1) The label for food sample shall be in quadruplicate with a common counterfoil in
the form as prescribed in the Second Schedule.

(2) Where a food sample is divided into three parts one of such label as specified in
subregulation (1) shall be pasted on each part of the sample while the remaining
label is to be affixed to the request for analysis form.

(3) In cases where only one food sample is taken only one of the label shall be
pasted on such sample while another label is to be affixed to the request for
analysis form.

7. Request for analysis of food sample and certificate of analyst.

(1) The request for analysis of food sample shall be made in Form A as set out in the
Third Schedule.

(2) A certificate of the result of an analysis given by an analyst shall be in the form as
set out in the Fourth Schedule.

8. Sample of food.

For the purposes of this Part a sample of food may consist of one or more parts or units
of the same type of food.

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART IV
LABELLING

9. General requirements for labelling of food.

No person shall prepare or advertise for sale or sell any food contained in a package, if
the package-

(a) does not bear on it a label containing all the particulars required by these
Regulations to be contained on a label relating to such package;

(b) bears on it a label containing anything that is prohibited by these Regulations

from appearing on a label relating to such package; or

(c) bears on it a label containing any particulars that are not in the position or
manner required by these Regulations in respect of a label relating to such
package.

10. Language to be used

Except as otherwise provided in these Regulations, any word, statement, information or

direction that is required by these Regulations to appear on the label of any package of
food shall –

(a) in the case of food produced, prepared or packaged in Malaysia, be in Bahasa

Malaysia; or

(b) in the case of imported food, be in Bahasa Malaysia or English,

and in either case may include translation thereof in any other language.

11. Particulars in labelling.

(1) Every package containing food for sale shall, unless otherwise provided in these
Regulations, bear on it a label containing the following particulars, namely—

(a) the appropriate designation of the food or a description of the food containing

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the common name of its principal ingredients;

(b) in the case of mixed or blended food, words which indicate that the contents
are mixed or blended, as the case may be, and such word shall be conjoined
with the appropriate designation of the food, in the following form:

"mixed" (here insert the appropriate designation of the food); or "blended"

(here insert the appropriate designation of the food);

Provided that the word "mixed" or "blended" shall not be conjoined with the
appropriate designation of any mixed or blended food which does not comply with
the standard prescribed by these Regulations;

(c) where the food contains beef or pork, or its derivatives, or lard, a statement
as to the presence in that food of such beef or pork, or its derivatives, or lard,
in the form—

"CONTAINS (state whether beef or pork, or its derivatives, or lard, as the

case may be)"

or in any other words to this effect;

(d) where the food contains added alcohol, a statement as to the presence in
that food of such alcohol, in capital bold-faced lettering of a non-serif
character not smaller than 6 point, in the form—

"CONTAINS ALCOHOL"

or in any other words to this effect;

(e) where the food consists of two or more ingredients, other than water, food
additives and added nutrient, the appropriate designation of each of those
ingredients in descending order of proportion by weight and, wherever
required by these Regulations, a declaration of the proportion of such
ingredient;

(ea) in addition to the requirements specified in paragraph (1)(e), if the food

contains ingredients known to cause hypersensitivity, the ingredients shall be
declared on the label;
[Subs. P.U.(A) 313/12]

(f) where the food contains edible fat or edible oil or both, a statement as to the
presence in that food of such edible fat or edible oil or both, together with the
common name of the animal or vegetable, as the case may be, from which
such fat or oil is derived;

(g) where the food contains food additive, a statement as to the presence in that
food of such food additive, in the form—

"contains permitted (state the type of the relevant food additive)";

(h) [Repealed by P.U.(A) 88/03]

(i) a statement of the minimum net weight or volume or number of the content of

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the package;

(ia) in the case of food packed in liquid, a statement of the minimum drained
weight of the food;

(j) in the case food locally manufactured or packed, the name and business
address of the manufacturer or packer, or the owner of the rights of
manufacture or packing or the agent of any of them; and in the case of
imported food, the name and business address of manufacture, or the agent
of any of them, and the name and business address of the importer in
Malaysia and the name of the country of origin of the food;

(k) such other particulars as are required by these Regulations to be given in the
case of any particular food;

(2) The statements required by paragraphs (1)(c) and (d), shall appear immediately
below the appropriate designation of the food.

(3) For the purposes of paragraphs (1)(e) and (g), where the ingredients of the food,
or the food additives added to such food, are derived from animal, the common
name of such animal shall also be stated on the label of that food:

Provided that it shall not be necessary to indicate the name of the animal from which
the ingredient or food additive is derived if it can be inferred from the appropriate
designation of such ingredient of food additive.

(3A) For the purpose of subregulation (3), the origin of food and food ingredients
obtained through modern biotechnology shall be stated as follows:

“gene derived from (common name of such animal)”

(4) For the purpose of the paragraphs (1)(j)-

(a) a telegraphic or code address or an address at a Post Office; or

(b) the name of the company or the trade name of the manufacturer, packer,
importer or seller appearing on any disc or cap or other device used for
sealing any package of food,

shall not be sufficient.

(5) For the purpose of paragraph (ea) of subregulation (1), the specific food or
ingredients known to cause hypersensitivity are as follows:

(a) cereal containing gluten including wheat, rye, barley and oat;

(b) nut and nut product including peanut and soybean;

(c) fish and fish product;

(d) milk and milk product (including lactose); and

(e) egg and egg product.

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(6) For the purpose of paragraph (ea) of subregulations (1) and (5), the origin of food
and food ingredients obtained through modern biotechnology shall be stated as
follows:

“gene derived from (origin)”.

(7) Food and food ingredients obtained through modern biotechnology shall be
labelled as follows:

(a) in the case of food and food ingredients are composed of or contains
genetically modified organisms, the words “genetically modified (name of the
ingredient)” shall appear on the label;

(b) in the case of food and food ingredients are produced from, but does not
contain genetically modified organisms, the words “produced from genetically
modified (name of the ingredient)” shall appear on the label;

(c) for the purpose of paragraphs (a) and (b), in the case of single-ingredient
foods, the information shall appear on the principal display panel in close
proximity with the name of the food and shall be in not less than 10 point
lettering;

(d) for the purpose of paragraphs (a) and (b), in the case multi-ingredient foods,
the information shall appear in the list of ingredients immediately following
the ingredients; and

(e) for the purpose of paragraph (d), the statement “contains genetically modified
ingredient” shall be stated on the principal display panel in close proximity
with the name of the food and shall be in not less than 10 point lettering.

[Am. P.U.(A) 162/88, 131/02, 88/03, 306/09, 229/10]

12. Form and manner of labelling.

(1) The particulars that are required by regulation 11, or by any other regulation, to
appear on the label, shall appear conspicuously and prominently in the label.

(2) Except as otherwise provided in these Regulations, the lettering for the particulars
that are required by paragraph 11(1)(a) to appear on a label shall be so
prominent in height, visual emphasis, and position as to be conspicuous by
comparison with any other matter appearing on the label.

(2A) Subregulation (2) shall not apply to a trade mark.

(3) Except as otherwise provided in these Regulations, all particulars that are
required by these Regulations to appear on a label shall be written in no smaller
than 10 point lettering, and with equal prominence with any other matter
appearing on or attached to the package.

(4) Notwithstanding subregulation (3), the statement of ingredients as required by

paragraph (e), (f) and (g), and the particulars that are required by paragraphs
11(1)(j) and (k), and by regulation 18B, may be written in no smaller than 4 point

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lettering unless otherwise provided in these Regulations.

(5) Every label required by these Regulations to be borne on a package shall be

legibly and durably marked either on the material of the package or on material
firmly or permanently attached to the package.

(6) Notwithstanding subregulation (5), a label may be firmly placed inside a package
if—

(a) the package is made of clear transparent material; and

(b) the food contained in the package

(i) is not ready for direct consumption; or

(ii) in the case of food ready for direct consumption, is completely enclosed in
its natural shell or pod or interior wrapper such that it has no direct contact
or is not likely to come into contact with the label.

(7) No label shall appear on the extra wrapper of any food.

[Am. P.U.(A) 162/88, 123/95, 306/09]

13. Size and colour of letters.

(1) Where the size of letters to be used in labels is prescribed in these Regulations
by reference to a minimum number of points, the reference shall be deemed to be
a reference to height of the lower case letter of the type face or if the wording is
all in capital letters, the height of the capital letters in type face irrespective of the
height of type body.

(2) Except as otherwise provided in these Regulations and for internationally

accepted unit symbols of weights and measures, the lettering of every word or
statement required by these Regulations to appear on labels shall be—

(a) all capital letters; or

(b) all lower case letters; or

(c) lower case letters with an initial capital letter.

(3) In every case to which paragraph (2)(a) or paragraph (b) applies, the height of the
lettering shall be uniform in every word or statement that is separately required.

(4) In every case to which paragraph (2)(c) applies, the height of the lower case
lettering shall be uniform in every word or statement that is separately required.

(5) Notwithstanding anything contained in these Regulations, where words are

required by these Regulations to appear on labels in letters of specified size and
the package to be labelled is so small as to prevent the use of letters of that size,
letters of smaller size may be used if they are of the largest size practicable in the
circumstances and are in any event no smaller than 2 point.

(6) The requirement in these Regulations as to the height of letters shall be

sufficiently complied with if the letters used are of a greater height than the height

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prescribed.

(7) All lettering shall appear in a colour that contrasts strongly with its background.

14. Date marking

(1) In these Regulations, "date marking", in relation to a package of food, means a

date permanently marked or embossed on the package, or in the label on the
package, of any food signifying the expiry date or the date of minimum durability
of that food, as the case may be.

(2) For the purposes of subregulation (1), the expression—

(a) "expiry date", in relation to a package of food, means the date after which the
food, when kept in accordance with any storage conditions set out in the
label of such food, may not retain the quality attributes normally expected by
a consumer; and

(b) "date of minimum durability", in relation to a package of food, means the date
until which the food, when kept in accordance with any storage conditions set
out in the label of such food, will retain any specific qualities for which tacit or
express claim has been made.

(3) For the purposes of these Regulations, only marking in clear unmistakable date
which can be correctly interpreted by the consumer shall constitute date marking.
The marking of date in code form for lot identification does not constitute date
marking.

(4) The food specified in the Fifth Schedule, when in a package intended for sale,
shall bear or have embossed, on the label or elsewhere on the package, a date
marking in accordance with any of the alternatives as specified in subregulation
(5).

(5) For the purposes of subregulation (4)--

(a) the expiry date in respect of any food shall be shown in one of the following
forms;

(i) "EXPIRY DATE or EXP DATE (here insert the date, expressed in day,
month and year or in month and year)";

(ii) "USE BY (here insert the date, expressed in day, month and year or in
month and year)"; or

(iii) "CONSUME BY or CONS BY (here insert the date, expressed in day,

month and year or in month and year)":

(b) the date of minimum durability in respect of any food, shall be shown in the
following form:

"BEST BEFORE or BEST BEF (here insert the date, expressed in day,
month and year or in month and year)";

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Provided that where only a month of particular year is stated, it shall be presumed
that the expiry date or date of minimum durability, as the case may be, shall be by
the end of that month.

(6) Where the validity of the date marking of a food to which this regulation applies is
dependent on its storage, the storage direction of that food shall also be required
to be borne on its label.

(7) No person shall prepare or advertise for sale or sell any food specified in the Fifth
Schedule unless the package containing such food bear a date marking as
required by subregulation (4) and in any of the forms as specified in subregulation
(5).

(8) The date marking required by this regulation shall be in capital bold-faced
lettering of a non-serif character not smaller than 6 point.

(9) No person shall-

(a) remove, erase, alter, obscure, superimpose or in any way tamper with any
date marking on any package of food;

(b) import, prepare for sale or sell any package of food which had expired; or

(c) import, prepare for sale or sell any package of food which has been kept in a
condition which contradicts with any storage conditions set out in the label of
such food.

[Am. P.U.(A) 162/88, 405/09]

15. Statement of strength of ingredient.

Where the standards of strength, weight or quantity, as the case may be, of any
ingredient or component part of any food are mentioned on the label, unless otherwise
provided in these Regulations, "per cent" shall mean per cent by weight, “parts per
million" shall mean parts per million by weight, and "parts per billion" shall mean parts per
billion by weight.

16. Packaging on retail premises.

(1) Except as otherwise provided in these Regulations, where any food is packaged
on retail premises and is offered, exposed or kept for sale in such package at the
said premises in such a manner that customer may himself select the package
then—

(a) every such package of food has to be sealed; and

(b) where the package is of a transparent flexible material, the label required by
these Regulations for such package of food may, subject to the requirement
of subregulation 12(6), be inserted inside the package.

(2) Nothing in paragraph 11(1)(e), (f), (g) and (j) and regulation 18B shall apply to any
package of food mentioned in subregulation (1).

(3) For the purposes of paragraph (1)(a), a package shall be deemed to have been

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sealed if—

(a) in the case of plastic package, it has been completely sealed by heat or other
effective means; and

(b) in the case of paper package, the open end of such package has been folded
over and such fold is secured in position by an adhesive tape or other
effective means.

[Am. P.U.(A) 162/88, 306/09]

17. Exemption from regulations 11, 14, 16 and 18B.

(1) Regulations 11 and 14 shall not apply to any container referred to in paragraph
(a) of the definition of "bulk container" in subregulation 2(1).

(2) Paragraphs 11(1)(c), (d), (e), (f), and (g) shall not apply to outer package and any
container referred to in paragraph (b) of the definition of "bulk container" in
subregulation 2(1).

(3) Regulation 11, 14 and 16 shall not apply to--

(a) any package of food if the food is of the nature, quality, quantity, origin or
brand requested by the purchaser and is weighed, counted or measured in
the presence of the purchaser; or

(b) any perishable cooked food ready for direct consumption which is packaged
on retail premises in response to demand by a purchaser for a specified
quantity of such food.

(3A) Notwithstanding subregulation 17(3), where food and food ingredients obtained
through modern biotechnology are displayed for retail sale other than in a
package, any information required in subregulations 11(3A), (6) and (7) shall be
displayed on or in connection with the display of the food.

(4) [Repealed by P.U.(A) 162/88]

(5) Regulation 18B shall not apply to any packages that have a total surface area of
less than 100cm2 and returnable glass bottles, provided that no nutrition claim is
made.

[Am. P.U.(A) 162/88, 306/09, 229/10]

18. Matter forbidden on any label.

(1) No descriptive matter appearing on or attached to or supplied with any package

of food shall include any comment on, reference to or explanation of, any
statement or label required by these Regulations to be borne on any package of
food if such comment, reference, or explanation either directly or by implication,
contradicts, qualifies or modifies the statement or the content of that label.

(1A) Words to indicate grading, quality or superiority or any other words of similar
meaning shall not appear on the label of any package of food unless such
description of quality grading conform to those established by the relevant
authorities responsible for such grading; and where such words appear on the
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label it shall be presumed that the food is in compliance with the requirements
established by the relevant authorities in respect of that quality grading.

(2) No label which describes any food shall include the word "pure" or any other
words of the same significance unless—

(a) the food is of the strength, purity, or quality prescribed by these Regulations
and is free from any other added substance apart from those essential in the
processing of such food; and

(b) there is no expressed stipulation in these Regulations prohibiting the

inclusion of such word in the label in respect of that food.

(3) Except as otherwise provided in these Regulations, no label which describes any
food shall include the word "compounded", 'medicated", "tonic" or "health" or any
other words of the same significance.

(4) No label which describes any food shall include any claim in the absence of:

(a) beef or pork or its derivatives, or lard or added alcohol if the food does not
contain such ingredients; or

(b) any additives or added nutrient the addition of which is prohibited in these
Regulations.

(5) Except as otherwise provided in these Regulations, pictorial representation or

design may be included in the label for the purpose of illustrating recipes involving
the use of the food or suggestions on how to serve the food, where such inclusion
is not misleading or deceptive and the representation or design is immediately
preceded or followed or otherwise closely accompanied, in not less than 6 point
lettering, with the words "RECIPE" or "SERVING SUGGESTION" or other words
of similar meaning, as the case may be.

(6) No label which describes any food shall include any claim –

(a) stating that any given food will provide an adequate source of all essential
nutrients, except as otherwise permitted in this Regulations;

(b) implying that consuming a balanced diet or combination of variety of foods

cannot supply adequate amounts of all nutrients;

(c) which cannot be substantiated;

(d) as to the suitability of a food for use in the prevention, alleviation, treatment
or cure of a disease, disorder or particular physiological condition, except as
otherwise permitted in this Regulations; or

(e) which could give rise to doubt about the safety of a similar food or arouse or
exploit fear in the consumer.

(7) No label which describes any food shall include the word “organic”, “biological”,
“ecological”, “biodynamic” or any other words of the same significance unless the
food conforms to the requirements specified in the Malaysian Standard MS 1529:
The Production, Processing, Labelling and Marketing of Plant-Based Organically

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Produced Foods.

(8) No label which describes any food shall include the word “nutritious” or any other
words of the same significance unless―

(a) the food contains a range of nutrients including carbohydrate, fat, protein,
vitamin and mineral;

(b) the food contains a substantial amount of energy of more than 40 kcal per
100 g or 20 kcal per 100 ml;

(c) the food contains source of protein not less than 5 g per 100 g or 2.5 g per
100 ml;

(d) the food contains at least four vitamins of an amount that meets the criteria
for claim as source and two minerals (excluding sodium) of an amount that
meets the criteria for claim as source; and

(e) the amount of the nutrients mentioned in paragraphs (a) and (d) is declared.

[Am. P.U.(A) 183/86, 162/88, 90/99, 88/03, 306/09]

18A. Claims on the label.

(1) Notwithstanding subregulation (4) of regulation 18, claims which highlight the
absence or non-addition of a particular substance in or to food may be included in
the label provided that the claims are not misleading and the substance-

(a) is not subject to specific requirements in this regulation;

(b) is one which consumers would normally expect to find in the food;

(c) has not been substituted by another substance giving the food equivalent
characteristics unless the nature of the substitutions is clearly stated with
equal prominence; and

(d) the presence or addition is permitted in the food

(2) Claims which highlight the absence or non-addition of one or more nutrients in or
to food shall be regarded as nutrition claims and regulation 18B shall apply to
those claims.

(3) Nutrition claims in this regulation includes the following claims:

(a) nutrient content claim;

(b) nutrient comparative claim;

(c) nutrient function claim; and

(d) claim for enrichment, fortification or other words of similar meaning as

specified in subregulation (7) of regulation 26.

[Ins. P.U.(A) 88/03]

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18B. Nutrition labeling.

(1) In this Regulations, “nutrition labelling”, in relation to a package of food, means a

description intended to inform the customer of the nutrient content of a food.

(2) Except as otherwise provided in these Regulations, the nutrient content relating to
food shall be provided for all products as specified in regulations 64 to 75, 84 to
87, 89 to 99, 113, 135, 149, 151, 161, 220, 233 to 242, 344, 345 and 348 to 358
of these Regulations.

(3) There shall be written on the label of the food specified in subregulation (2) –

(a) The amount of energy, expressed in kilocalorie (kcal) or kilojoule (kJ) or both
per 100 g or 100 ml or per package if the package contains only a single
portion and per serving as quantified on the label; and

(b) The amount of protein, available carbohydrate (that is carbohydrate

excluding dietary fibre) and fat, expressed in g per 100 g or per 100 ml or per
package if the package contains only a single portion and per serving as
quantified on the label.

(4) Notwithstanding subregulation (3), there shall be written on the label on a

package of ready-to-drink beverage, the amount of total sugars in the following
form:

“Carbohydrate ….. g

Total sugars ….. g”.

(4A) For the purposes of this regulation, a reference to “sugars” shall be a reference to
all monosaccharides and disaccharides contained in foods either naturally
occuring or added.

[Subs. P.U.(A) 313/12]

(5) Where a claim is made regarding the amount or type of fatty acids, the amounts
of saturated, monounsaturated, polyunsaturated and trans fatty acid shall be
declared in the following form, as the case may be:

Fat ........g

comprising of

monounsaturated fatty acid ........g

polyunsaturated fatty acid ........g

saturated fatty acid ........g

trans fatty acid ........g”.

(6) The amount of energy to be listed should be calculated by using the following
conversion factors:

(a) Carbohydrates 4 kcal/g (17kJ);

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(b) Protein 4 kcal/g (17kJ);

(c) Fat 9 kcal/g (37kJ);

(d) Alcohol (Ethanol) 7 kcal/g (29kJ);

(e) Organic acid 3 kcal/g (13kJ); or

(f) Dietary fibre 2 kcal/g (8.5kJ)

(7) The amount of protein to be listed shall be calculated using the following formula:

Protein = Total Kjeldahl Nitrogen x Conversion factor for specific food.

(8) The conversion factors for specific food specified in subregulation (7) shall be as
follows:

Foods Conversion factor

Cereals

Wheat, hard, medium or soft

Wholemeal or flour or bulgur 5.83

Flour, medium or low extraction 5.70

Macaroni, spaghetti, wheat pastes 5.70

Bran 6.31

Rice 5.95

Rye, barley, oats 5.83

Pulses, nuts and seeds

Groundnuts 5.46

Soya bean, seeds, flour or products 6.25

Treenuts

Almond 5.18

Brazil nut 5.71

Coconuts, chestnuts, treenuts 5.30

Seeds

Sesame, safflower, sunflower 5.30

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Milk and milk Products 6.38

Edible fats and Edible Oil 6.38

Margarine, Butter 6.38

Other foods 6.25

(9) Except as otherwise provided in these Regulations, there may be written on the
label of food the amount of vitamins and minerals in accordance with the following
criteria:

(a) only vitamins and minerals which are listed in the Nutrient Reference Values
(NRV); or

(aa) where the vitamins and minerals are not included under paragraph (a), it shall
be present in not less than the amount in the reference quantity of the food
as specified in Table II of the Twelfth Schedule; or

(b) where the vitamins and minerals are not included under paragraph (a) or (aa)
with the written approval of the Director; and

(c) only those vitamins and minerals which are present in not less than 5 per
cent of the Nutrient Reference Value (NRV), supplied by a serving as
quantified on the label.

(10) The numerical information on vitamins and minerals shall be expressed in metric
units per 100 g or per 100 ml or per package if the package contains only a single
portion and per serving as quantified on the label; in addition, this information
may be expressed as a percentage of the Nutrient Reference Values (NRV) per
100 g or per 100 ml or per package if the package contains only a single portion
and per serving as quantified on the label.

(11) Where the numerical information on vitamins and minerals has been expressed as
a percentage of Nutrient Reference Values (NRV), the following Nutrient
Reference Values (NRV) shall be used for labeling purposes:

Nutrient Reference Values (NRV)

Vitamin A (µg) 800

Vitamin D (µg) 5

Vitamin C (mg) 60

Vitamin E (mg) 10

Thiamin (mg) 1.4

Riboflavin (mg) 1.6

Niacin (mg) 18

Vitamin B6 (mg) 2

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Folic Acid (µg) 200

Vitamin B12 (µg) 1

Calcium (mg) 800

Magnesium (mg) 300

Iron (mg) 14

Zinc (mg) 15

Iodine (µg) 150

Choline (mg) 550

[Ins. P.U.(A) 313/12]

(12) There may be written on a label of a package of food the amount of cholesterol
and sodium, or dietary fibre in the following manner:

(a) the amount of cholesterol and sodium shall be expressed in mg per 100 g or
per 100 ml or per package if the package contains only a single portion and
per serving as quantified on the label; and

(b) the amount of dietary fibre shall be expressed in g per 100 g or per 100 ml or
per package if the package contains only a single portion and per serving as
quantified on the label.

(13) Where a food other than food specified in subregulation (2) contains a nutrition
labeling, subregulation (3) shall apply to the labeling.

(14) Where a food makes a nutrition claim, it is also mandatory to include a nutrition
labeling as specified in subregulation (3) and the amount of any other nutrient for
which a nutrition claim is made in respect of the food.

[Ins. P.U.(A) 88/03, Am. P.U.(A) 306/09]

18C. Nutrient content claim.

(1) In these Regulations, “nutrient content claim” means a nutrition claim that
describes the level of a nutrient contained in a food.

(2) When a nutrient content claim or a synonymous claim, that is listed in Table I and
Table II to the Fifth A Schedule is made, the conditions specified in the Tables for
that claim shall apply.

(3) Where a food is by its nature low in or free of the nutrient that is the subject of the
claim, the term describing the level of the nutrient shall not immediately precede
the name of the food but shall be in the following form, that is, "a low (naming the
nutrient) food" or "a (naming the nutrient)-free food." .

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[Ins. P.U.(A) 88/03]

18D. Nutrient comparative claims.

(1) In these Regulations, "nutrient comparative claim" means a claim that compares
the nutrient levels or energy value of two or more foods.

(2) There may be written on a label of a package of food a statement that compares
the level of a nutrient in the food with the level of a nutrient in a reference food in
the following words or any other words of the same significance, that are,
"reduced", "less than" "fewer", "increased", "more than", "light" or "extra".

(3) For the purpose of subregulation (2), nutrient comparative claims may only be
used on the label based on the food as sold, taking into account further
preparation required for consumption if relevant, according to the instructions for
use on the label and subject to the following conditions:

(a) the food being compared shall be different versions of the same or similar
food and the foods being compared should be clearly identified;

(b) a statement of the amount of difference in the energy value or nutrient

content shall be given and the following information shall appear in close
proximity to the nutrient comparative claim:

(i) the amount of difference related to the same quantity, expressed as a

percentage, fraction or an absolute amount and full details of the
comparison shall be given; and

(ii) the identity of the food to which the food is being compared and the food
shall be described in such a manner that it can be readily identified by
consumers; and

(c) the comparison should be based on a relative difference of at least 25 per

cent in the energy value or nutrient content, except for micronutrients where
a 10 per cent difference in the Nutrient Reference Values (NRV) would be
acceptable, between the compared foods and a minimum absolute difference
in the energy value or nutrient content equal to or more than the value
required for claim as "low" or a "source" in Table I and II to the Fifth A
Schedule.".

[Ins. P.U.(A) 88/03, Am. P.U.(A) 306/09]

18E. Nutrient function claim.

(1) In these Regulations, "nutrient function claim" means a nutrition claim that
describes the physiological role of the nutrient in the growth, development and
normal functions of the body.

(2) A nutrient function claim shall not imply or include any statement to the effect that
the nutrient would afford a cure or treatment for or protection from a disease.

(3) No label which describes any food shall include any claims relating to the function
of a nutrient in the body unless the food for which the nutrient function claim is
made shall contain at least the amount of nutrient in the level to be considered as
a source of that nutrient per reference amount as specified in Table II to the Fifth
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A Schedule.

(4) Except as otherwise provided in these Regulations, only the following nutrient
function claims or any other words of similar meaning shall be permitted:

(a) Folic acid:

(i) Folic acid is essential for growth and division of cells;

(ii) Folate plays a role in the formation of red blood cells;

(iii) Folate helps to maintain the growth and development of the foetus;

(b) Sialic acid:

Sialic acid is an important component of the brain tissue;

(c) Iron:

(i) Iron is a factor in red blood cell formation;

(ii) Iron is a component of hemoglobin in red blood cell which carries oxygen
to all parts of the body;

(d) Inulin and oligofructose (fructo-oligosaccharide):

(i) Inulin helps increase intestinal bifidobacteria and helps maintain a good
intestinal environment;

(ii) Oligofructose (fructo-oligosaccharide) helps increase intestinal

bifidobacteria and helps maintain a good intestinal environment;

(iii) Inulin is bifidogenic;

(iv) Oligofructose (fructo-oligosaccharide) is bifidogenic;

(e) Iodine:

Iodine is essential for the formation of thyroid hormone;

(f) Calcium:

Calcium aids in the development of strong bones and teeth;

(g) Magnesium:

Magnesium promotes calcium absorption and retention;

(h) Niacin:

Niacin is needed for the release of energy from proteins, fats and
carbohydrates;

(i) Protein:

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(i) Protein helps build and repair body tissues;

(ii) Protein is essential for growth and development;

(iii) Protein provides amino acids necessary for protein synthesis;

(j) Oat soluble fibre (b-glucan):

Oat soluble fibre (b-glucan) helps lower or reduce cholesterol;

(k) Plant sterol or plant stanol:

Plant sterol or plant stanol helps lower or reduce cholesterol;

(l) Vitamin A:

(i) Vitamin A aids in maintaining the health of the skin and mucous
membrane;

(ii) Vitamin A is essential for the functioning of the eye;

(m) Vitamin B1/Thiamine:

Vitamin B1/Thiamine is needed for the release of energy from carbohydrate;

(n) Vitamin B2/Riboflavin:

Vitamin B2/Riboflavin is needed for release of energy from proteins, fats and
carbohydrates;

(o) Vitamin B12/ Cyanocobalamin:

Vitamin B12/Cyanocobalamin is needed for red blood cell production;

(p) Vitamin C:

(i) Vitamin C enhances absorption of iron from non-meat sources;

(ii) Vitamin C contributes to the absorption of iron from food;

(q) Vitamin D:

(i) Vitamin D helps the body utilise calcium and phosphorus;

(ii) Vitamin D is necessary for the absorption and utilization of calcium and
phosphorus;

(r) Vitamin E:

Vitamin E protects the fat in body tissues from oxidation; and

(s) Zinc:

Zinc is essential for growth.

(4A) For the purpose of paragraph 4(b), the claim may only be made in infant formula

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and follow-up formula as prescribed in regulations 389 and 389A respectively.

(4B) For the purpose of paragraph 4(k) -

(a) there shall be written on the label of food making such nutrient claim the
following statements:

(i) “Not recommended for pregnant and lactating women, and young children
under the age of five years”;

(ii) “Persons on cholesterol-lowering medication must seek medical advice

before consuming this product”;

(iii) a statement to the effect that the product is consumed as part of a

balanced and varied diet and shall include regular consumption of fruits
and vegetables to help maintain the carotenoid level; and

(iv) “With added plant sterols” or “With added plant stanols” in not less than
ten point lettering;

(b) the total amount of plant sterol or plant stanol contained in the product shall
be expressed in metric units per 100 g or per 100 ml or per package if the
package contains only a single portion and per serving as quantified on the
label;

(c) only the terms “plant sterols” or “plant stanols” shall be used in declaring the
presence of such components; and

(d) the claim may only be made for milk, milk product, soya bean milk and soya
bean drink as prescribed in regulations 82, 83, 357 and 358 respectively.

(5) No label on a package containing any food shall bear a nutrient function claim
except those permitted in this regulation or with prior written approval of the
Director.

[Ins. P.U.(A) 88/03, Am. P.U.(A) 306/09]

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART V
FOOD ADDITIVES AND ADDED NUTRIENT

19. Food additive.

(1) In these Regulations, "food additive" means any safe substance that is
intentionally introduced into or on a food in small quantities in order to affect the
food's keeping quality, texture, consistency, appearance, odour, taste, alkalinity,
or acidity, or to serve any other technological function in the manufacture,
processing, preparation, treatment, packing, packaging, transport, or storage of
the food, and that results or may be reasonably expected to result directly or
indirectly in the substance or any of its byproducts becoming a component of, or
otherwise affecting the characteristics of, the food, and includes any preservative,
colouring substance, flavouring substance, flavour enhancer, antioxidant and
food conditioner, but shall not include added nutrient, incidental constituent or
salt.

(2) No person shall import, manufacture, advertise for sale or sell or introduce into or
on any food-

(a) any food additive other than a permitted food additive; or

(b) any permitted food additive which does not comply with the standard
prescribed in these Regulations, where such standard is so prescribed.

(3) Notwithstanding subregulation (2), the addition of food additive to food is

prohibited except as otherwise permitted by these Regulations. A reference in
these Regulations to the addition or use of "other food" in the composition of food
for which a standard is prescribed in these Regulations shall not be construed as
permission for the use of food additives.

(4) No person shall introduce into or on a food any food additive in such a manner as
to conceal any damage to, or any inferiority in the quality of that food.

(5) Notwithstanding anything in these Regulations, except subregulations 389(5), a

food additive may be present in any food where-

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(a) the additive is permitted by these Regulations to be in any ingredient used in

the manufacture of the food; and

(b) the proportion of the additive in any such ingredient does not exceed the
maximum proportion if any, permitted by these Regulations for that
ingredient; and

(c) the total proportion of the additive in the final product does not exceed the
maximum proportion, if any, permitted by these Regulations for that product;
and

(d) the food into which the additive is carried over does not contain the additive
in a greater quantity than would be the case if the food were made under
proper technological conditions and in accordance with sound manufacturing
practice; and

(e) the additive carried over is present in the food at a level that is significantly
less than that normally required for the additive to achieve an efficient
technological function in its own right.

(6) There shall be written in label on a package containing food additive imported,
manufactured, advertised for sale or sold –

(a) the words "(state the chemical name of the food additive) as permitted (state
the type of food additive); provided that in the case of colouring substance or
flavouring substance it shall be sufficient to state the common name or the
appropriate designation of that food additive in place of the chemical name.";
and

(b) a statement giving direction for its use.

[Am. P.U.(A) 162/88, 306/09]

20. Preservative.

(1) In these Regulations, "preservative" means any substance that, when added to
food, is capable of inhibiting, retarding or arresting the process of decomposition,
fermentation, or acidification of such food but shall not include herb, spice,
vinegar or wood smoke.

(2) The substances specified in the headings to columns (2) to (4) of Table I, and the
substances specified in column (2) of Table II, to the Sixth Schedule shall be the
permitted preservatives within the meaning and for the purposes of these
Regulations.

(3) Notwithstanding subregulation (2), the addition of preservative to food is

prohibited except as otherwise permitted by these Regulations.

(4) Where otherwise permitted by these Regulations -

(a) the preservatives set out the headings to columns (2) to (4) of Table I to the
Sixth Schedule may be added to the foods specified in column (1) thereof in
proportions not greater than the maximum permitted proportions specified
opposite those foods in the columns thereof applicable to the preservatives;

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(b) the preservatives specified in column (2) of Table II to the Sixth Schedule
may be added to the foods specified opposite thereto in column (1) of the
said Table:

Provided that where the use of more than one of such preservative is permitted
by these Regulations, the amount of each shall be such that when expressed as
a percentage of the amount permitted singly, the sum of the several percentages
does not exceed one hundred.

(5) Where a food preparation contains as an ingredient, any of the food specified in
the Sixth Schedule, the amount of preservative permitted in such food preparation
shall be such that when expressed as a percentage of the amount permitted for
that ingredient as specified in the Sixth Schedule, this percentage shall not
exceed the percentage of that ingredient present in the food preparation.

(6) Notwithstanding paragraph (g) of subregulation (1) of regulation 11, where

sulphite or sulphur dioxide has been added and the amount of sulphite or sulphur
dioxide as a permitted preservative is more than 10 mg/kg, there shall be written
on the label the words “contains sulphur dioxide.”.

[Am. P.U.(A) 162/88, 306/09]

20A. Antimicrobial Agent.

(1) In these Regulations, "antimicrobial agent" means any substance used to

preserve food by preventing the growth of microorganisms and subsequent
spoilage, including fungistats, mould and rope inhibitors, or to sterilize polymeric
food-contact surfaces.

(2) The substances specified in the heading to column (2) of Table I to the Sixth (A)
Schedule shall be the permitted antimicrobial agent within the meaning and for
the purposes of these Regulations.

(3) Notwithstanding subregulation (2), the addition of antimicrobial agent to food is

prohibited except as otherwise permitted by these Regulations.

(3) Where otherwise permitted by these Regulations, the antimicrobial agent set out
in the heading to column (2) of Table I to the Sixth (A) Schedule may be added to
the foods specified in column (1) thereof in proportions not greater than the
maximum permitted proportions specified opposite those foods in the column
thereof applicable to the antimicrobial agent.

(4) Nisin may be used in the preservation of cheese and canned foods which have
been sufficiently heat processed to destroy spores of Clostridium botulinum.

[Ins. P.U.(A) 421/00, Am. P.U.(A) 88/03]

21. Colouring substance.

(1) In these Regulations, "colouring substance" means any substance that, when
added to food, is capable of imparting colour to that food and includes colouring
preparation.

(2) The substances specified in Table I and Table II to the Seventh Schedule shall be
the permitted colouring substances within the meaning and for the purposes of
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these Regulations.

(3) Notwithstanding subregulation (2), the addition of colouring substance to food is

prohibited except as otherwise permitted by these Regulations.

(3A) For the purposes of this regulation--

(a) "colouring preparation" means a product prepared by admixing one or more

permitted colouring substances with permitted diluents; and

(b) "diluent" means any component of colouring preparation that is not itself a
colouring substance and has been intentionally mixed therein to facilitate the
use of the mixture in colouring foods.

(3B) Colouring preparation shall contain not less than 4 per cent of permitted colouring
substance. Liquid form of colouring preparation may contain benzoic acid as
permitted preservative in proportion not exceeding 400 mg/kg and acidity
regulators as permitted food conditioner.

(3C) Only the substances specified in Table III to the Seventh Schedule shall be the
permitted diluent.

(4) Every package containing colouring substance imported, manufactured or

advertised for sale, or sold or intended to be used for colouring food shall, in
addition to the requirements of subregulation 19(6), be labelled with--

(a) in the case of synthetic dye or colouring preparation containing synthetic dye,
the colour index number specified in relation to the colouring substance in
column (3) of Table I to the Seventh Schedule; and

(b) in the case of colouring preparation, the common name, and the total
percentage proportion, of the colouring substance present in the preparation.

(5) Nothing in this regulation shall prohibit the sale of fish, meat, cheese, egg,
vegetable, fruit, or nut that bear markings which have been applied for the
purpose of identification or grading to the food in its raw or original form, or on a
portion of the food normally eaten, if such markings--

(a) are composed of permitted colouring substance, with or without other

permitted food additives or harmless diluents;

(b) contrast strongly with their background;

(c) do not cover a substantial area of the original surface to which they were
applied; and

(d) have not penetrated the underlying part of the food to any noticeable degree.

[Am. P.U.(A) 162/88]

22. Flavouring substance.

(1) In these Regulations, "flavouring substance” means any chemically-defined

substance with flavouring properties either formed by chemical synthesis or obtained
from materials of plant or animal origin.
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(2) For the purposes of these Regulations, “natural flavouring substance” means any
flavouring substance obtained by physical processes that may result in unavoidable but
unintentional changes in the chemical structure of the components of the flavouring, or by
enzymatic or microbiological processes from material of plant or animal origin, and is not
synthetic flavouring substance or any flavouring substance formed by chemical synthesis.
(3) Permitted flavouring substances are as follows –

(a) Substances which are listed in at least one of the following publications:

(i) Generally Recognised As Safe (GRAS) Flavoring Substances

published by the Flavor and Extract Manufacturers’ Association of
the United States (FEMA) contained in the Food Technology, a
publication of the Institute of Food Technologists; or

(ii) Flavourings, List of Codex Specifications for Food Additives

(CAC/MISC 6); or

(b) Natural flavouring substance either in its raw state or after processing by
traditional preparation process including drying, roasting, and fermentation.

(4) Notwithstanding subregulation (3), the addition of flavouring substance into food
is prohibited except as otherwise permitted by these Regulations.

(5) Notwithstanding subregulation (3), the addition of flavouring substance specified

in Table I of Eighth Schedule into food is prohibited.

(6) The maximum permitted proportion of certain natural toxicants resulted from the
addition of natural flavouring substances into food is specified in Table II of Eighth
Schedule:

Provided that where more than one of such natural toxicants are present, the
amount of each shall be, such that when expressed as a percentage of the amount
permitted singly, the sum of the several percentages which does not exceed one
hundred.

(7) Preparation of permitted flavouring substance may contain permitted

preservative, permitted antioxidant and permitted food conditioner.”.

[Sub. P.U.(A) 318/12, Sub. P.U.(A) 162/88, Am. P.U.(A) 306/09]

23. Flavour enhancer.

(1) In these Regulations, "flavour enhancer" means any substance that, when added
to food, is capable of enhancing or improving the flavour of that food.

(2) The substances specified in the Ninth Schedule shall be the permitted flavour
enhancers within the meaning and for the purposes of these Regulations.

(3) Notwithstanding subregulation (2), the addition of flavour enhancer to food is

prohibited except as otherwise permitted by these Regulations.

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(4) Notwithstanding paragraph 11(1)(g), where a permitted flavour enhancer has

been added to any food there shall be written in the label on a package
containing such food the words "contains (state the chemical name of the flavour
enhancer) as permitted flavour enhancer".

24. Antioxidant.

(1) In these Regulations, "antioxidant" means any substance that when added to
food, is capable of delaying or retarding the development in food of rancidity or
other deterioration due to oxidation.

(2) The substances specified in the headings to columns (2) to (11) of the Tenth
Schedule shall be the permitted antioxidants within the meaning and for the
purposes of these Regulations.

(3) Notwithstanding subregulation (2), the addition of antioxidant to food is prohibited

except as otherwise permitted by these Regulations.

(4) Where otherwise permitted by these Regulations, the antioxidants set out in the
headings to columns (2) to (11) of the Table to the Tenth Schedule may be added
to the food specified in column (1) thereof in proportions not greater than the
maximum permitted proportions specified opposite those foods in columns
thereof applicable to the antioxidants:

Provided that where the use of more than one such antioxidant is permitted by these
Regulations, the amount of each shall be such that, when expressed as a percentage of
the amount permitted singly, the sum of the several percentages does not exceed one
hundred.

(5) Where a food preparation contains as an ingredient, any of the food specified in
the Tenth Schedule, the amount of antioxidant permitted in such food preparation
shall be such that when expressed as a percentage of the amount permitted for
that ingredient as specified in the Tenth Schedule, this percentage shall not
exceed the percentage of that ingredient present in the food preparation.

25. Food conditioner.

(1) In these Regulations, "food conditioner" means any substance that is added to
food for a technological purpose to obtain the desired food and includes
emulsifiers, antifoaming agents, stabilisers, thickeners, modified starches, gelling
agents, acidity regulators, enzymes, solvents, glazing agents and anticaking
agents, but shall not include preservative, colouring substance, flavouring
substance, flavour enhancer and antioxidant.

(2) The substances specified in Table I and in column (2) of Table II, to the Eleventh
Schedule shall be the permitted food conditioners within the meaning and for the
purpose of these Regulations.

(3) Notwithstanding subregulation (2) the addition of food conditioner to food is

prohibited except as otherwise permitted by these Regulations.

(4) Notwithstanding subregulation (3), where the addition of food conditioner to food
is permitted by these Regulations, only the food conditioner specified in Table I to

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the Eleventh Schedule may be added to such food:

Provided that the food conditioner specified in column (2) of Table II to the
Eleventh Schedule may also be added to the food specified opposite thereto in
column (1) of the said Table.

(5) Where any food is added with polydextrose there shall be written in the label on a
package containing such food the words "Sensitive individuals may experience a
laxative effect from the excessive consumption of food containing polydextrose”.

(6) Notwithstanding paragraph (g) of subregulation (1), where a permitted food

conditioner has been added to any food, there shall be written in the label on a
package containing such food the words “contains (state the class name of the
food conditioner) as permitted food conditioner”.

[Am. P.U.(A) 90/99, 306/09]

26. Added nutrient

(1) In these Regulations, “added nutrient” includes any mineral, vitamin, amino acid,
fatty acid, nucleotide or other food components which, when added singly or in
combination to food, improves the nutritional value of the food.

(2) The added nutrients specified in Table I to the Twelfth Schedule shall be the
permitted added nutrient within the meaning of and for the purposes of these
Regulations.

(3) Except as otherwise provided in these Regulations, permitted added nutrient may
be added to any food.

(4) No person shall sell any food to which added nutrient other than a permitted
added nutrient has been added.

(5) No person shall import, manufacture or advertise for sale or sell, as suitable for
use in food, any added nutrient other than a permitted added nutrient.

(6) Every package containing food to which an amino acid, fatty acid, nucleotide or
other food components has been added shall be labelled with―

(a) the name of the amino acid, fatty acid, nucleotide or other food components,
as the case may be, added to the food; and

(b) the amount of the added amino acid, fatty acid, nucleotide or other food
components, as the case may be, that is contained in a specified quantity of
the food.

(7) No label on a package containing any food shall bear a claim that such food is
enriched, fortified, vitaminised, supplemented or strengthened, or shall contain
any statement that may or is likely to convey the same meaning, unless a
reference to the quantity of the food as specified in column (1) of Table II to the
Twelfth Schedule provided not less than the amount of vitamin or mineral, as the
case may be, specified in relation thereto in columns (2) to (17) of the said Table,
that is derived from the source of added nutrient specified in Table I to the
Schedule.

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(8) Notwithstanding subregulation (7), the label on a package of food to which amino
acid or fatty acid or both has been added may bear a claim that the food is
enriched or supplemented with amino acid or fatty acid or both, and where such
claim is made it shall be expressed on the label in the following form or other
words of similar meaning:

“This food is (state the quality as aforesaid) with (state the amount in miligram) of
(state whether amino acid, fatty acid or both).”

(9) Where any food is claimed to posses the quality as specified in subregulation (7)
there shall be written in the label on a package containing such food, the words
“This food is (state the quality claimed as in subregulation (7)) with (state the
vitamins or minerals or both and their amounts in units as expressed in Table II to
the Twelfth Schedule)” or other words of similar meaning.

(10) No food shall contain vitamin and mineral in an amount which exceeds the
amount specified in Table III to the Twelfth Schedule.

[Am. P.U.(A) 162/88, 131/02, 88/03, Sub. P.U.(A) 306/09]

26A. Bifido bacteria.

(1) Bifido bacteria specified in the Twelfth A Schedule may be added to food.

(2) The term "contains bifidus" or "with bifidus" may be used on the label of any
package of food containing bifido bacteria.

(3) Where a claim is made as to the presence of bifido bacteria in food, there shall be
written in the label of a package containing such food, a statement setting out the
viable bifido bacteria count present in a stated quantity of the food.

(4) There shall be written in the label on a package of food containing bifido bacteria
the words "CONTAINS VIABLE BACTERIA, REQUIRE SPECIAL STORAGE
CONDITION" or "CONTAINS VIABLE BACTERIA, FOLLOW INSTRUCTION FOR
STORAGE".

[Ins. P.U.(A) 131/02]

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VI
PACKAGES FOR FOOD

27. Use of harmful packages prohibited.

Except as otherwise provided in these Regulations, no person shall import,

manufacture, advertise for sale or sell, or use or cause or permit to be used in the
preparation, packaging, storage, delivery or exposure of food for sale, any package,
appliance, container or vessel which yields or could yield to its contents, any toxic,
injurious or tainting substance, or which contributes to the deterioration of the food.

27A. Prohibited Feeding bottles

(1) No person shall import, manufacture or advertise for sale or sell any feeding
bottles containing Bisphenol A (BPA).

(2) The words “BPA free” may be labelled on the feeding bottles or on the
packages of the feeding bottles which do not contain Bisphenol A (BPA).

[Ins. P.U.(A) 35/12]

28. Ceramic ware

(1) In these Regulations, “ceramic ware” means any appliance or package of

ceramic article which is used as food-ware, made of bone china, porcelain, vitrified
china, earthenware including iron stoneware and stoneware that are used or intended
to be used in the preparation, packaging, storage, delivery or serving of food, for
human consumption.

(2) For the purposes of these Regulations 

(a) “porcelain” or commonly known as “equivalent bone china” means any

ceramic whiteware other than stoneware having a fired white body with
water absorption of not more than 0.4 per cent and is translucent in
thickness of several millimeters;

(b) “bone china” means any chinaware or porcelain where the body of which
contain 25 per cent or more of calcined natural bone ash or tricalcium
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phosphate and has a water absorption of not more than 0.4 per cent;

(c) “vitrified china” or commonly known as “vitreous china” or “fine china”

means any white, opaque or translucent vitrified ceramic whiteware body
and has a water absorption of not more than 0.4 per cent;

(d) “earthenware” means any glazed or unglazed or decorated non-vitreous,

porous and opaque ceramic whiteware which contains clay as an
essential ingredient and can be of variable colour, and has water
absorption of not less than 3.0 per cent and not more than 7.0 per cent
by weight;

(e) “stoneware” means any glazed or unglazed or decorated vitreous or semi-

vitreous ceramic whiteware which contains clay as an essential
ingredient and can be of variable colour, and has a water absorption of
not more than 3.0 per cent, and is naturally opaque except in very thin
pieces;

(f) “flatware” means any ceramic ware having an internal depth not exceeding
25 millimeters, measured from the lowest point to the horizontal plane
passing through the point of overflow; and

(g) “hollow-ware” means any ceramic ware having an internal depth greater
than 25 millimeters, measured from the lowest point to the horizontal
plane passing through the point of overflow. Hollow-ware may be termed
large or small according to its capacity as follows:

(i) Large hollow-ware: hollow-ware with a capacity of 1.1 litres or

more.

(ii) Small hollow-ware: hollow-ware with a capacity of less than

1.1 litres.

(1) For the purpose of subregulation (1), ceramic ware is classified into the
following categories:

(a) Category A: porcelain, bone china, fine china, vitrified china or other
classification of ceramic ware with water absorption of not more than 0.4
per cent.

(b) Category B: earthenware and stoneware.

(4) No person shall import, manufacture, advertise for sale or sell any ceramic ware
that is intended for the use in the preparation, packaging, storage, delivery or serving of
food unless when the ceramic ware is tested in accordance with Malaysian Standard
MS ISO 6486-1, Ceramic ware, glass ceramic ware and glass dinnerware in contact
with food – Release of lead and cadmium – Part 1: Test method, and the amount of
lead and cadmium released from the ceramic ware does not exceed the maximum
permitted proportion as specified in Table I of the Thirteenth Schedule.

(5) Ceramic ware shall also conform to the specification specified in Table II of the
Thirteenth Schedule.
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(6) Any person who imports, manufactures, advertises for sale or sell ceramic ware
shall ensure that each of the ceramic ware is clearly and permanently labelled with the
following information:

(a) Name, trademark or any other means of identifying the manufacturer or

supplier;

(b) Name of the country of origin of the product;

(c) Any of the following classification:

(i) Bone china;

(ii) Porcelain;
(iii) Vitrified china;
(iv) Earthenware;
(v) Stoneware; or
(vi) Any other classification of ceramic ware including terracotta; and

(d) The words ‘FOR FOOD CONTACT’, or the symbol as specified in Table
III of the Thirteenth Schedule.

(7) For the purpose of subregulation (6), the information shall appear
conspicuously and prominently, and 

(a) in the case of ceramic ware prepared, manufactured or packaged in

Malaysia, be in Malay language; or

(b) in the case of imported ceramic ware, be in Malay or English language,

and in either case may include translation thereof in any other language.”.

[Ins. P.U.(A) 318/12]

29. Use of polyvinyl chloride package containing excess vinyl chloride monomer
prohibited.

No person shall import, manufacture or advertise for sale or sell or use in the
preparation, packaging, storage, delivery or exposure of food for sale, any rigid or
semi-rigid package, appliance, container or vessel, made of polyvinyl chloride which
contains more than 1 mg/kg of vinyl chloride monomer.

30. Food packaged in polyvinyl chloride container shall not contain excess vinyl
chloride monomer.

No person shall import, prepare or advertise for sale or sell any food in any rigid or
semi-rigid package, appliance, container or vessel made of polyvinyl chloride if the food
contains more than 0.05 mg/kg of vinyl chloride monomer.

31. Use of packages for non-food product prohibited.

No person shall use, or cause or permit to be used, in the preparation, packaging,

storage, delivery or exposure for sale of any food, any package, appliance, container or
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vessel that had been used or intended to be used for any non-food product.

32. Recycling of packages prohibited.

(1) Subject to subregulation (2), no person shall use, or cause or permit to be used,
in the preparation, packaging, storage, delivery or exposure for sale—

(a) of any sugar, flour or meal, any sack that has previously been used for any
purpose;

(b) of any edible fat or edible oil, any bottle or metal container, other than silos
and tankers for edible fat and edible oil, that has previously been used for
any purposes;

(c) of any food of non-swine origin, any package, appliance; container or

vessel that is intended for use or has been used for any product of swine
origin (sus scrofa);

(d) of any food, other than that packaged in an extra wrapper, any plastic
bottle that has previously been used for any purpose;

(e) of any food, other than alcoholic beverage and shandy, any bottle that has
previously been used for alcoholic beverage or shandy.

(2) Polycarbonate containers of not less than 20 litre in size that has previously
been used for natural mineral water may be used for the same purpose.

[Sub. P.U.(A) 162/88, Am. P.U.(A) 190/91]

33. Packages that may be recycled for similar product.

Except as otherwise provided in regulations 33A, no person shall use, or cause or

permit to be used, in the preparation, packaging, storage, delivery or exposure for
sale—

(a) of any milk, soft drink, alcoholic beverage or shandy, any glass bottle that
has previously been used for another food;

(b) of any vegetable, fish or fruit, any box or crate that has previously been
used for another food;

(c) of any polished rice, any gunny sack that has previously been used for
another food.

[Sub. P.U.(A) 162/88]

33A. Packages of another food that may be recycled for alcoholic beverage, shandy,
vegetable and fruit.

(1) Any glass bottle that has previously been used for alcoholic beverage may be
used for shandy and vice-versa.

(2) Any box or crate that has previously been used for vegetable may be used in
the preparation, packaging and storage of fruit and vice-versa.

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[Ins. P.U.(A) 162/88]

34. Presumption as to the use of any packages.

For the purposes of regulations 32 and 33, where a package, appliance, container or
vessel containing food bears any mark or label belonging to another food it shall be
presumed that such package, appliance, container or vessel has been used for that
particular food as shown by such mark or label.

35. Use of damaged package prohibited.

(1) No person shall import, prepare or advertise for sale or sell any food container
in any damaged package or container.

(2) For the purposes of subregulation (1), the term "damaged" includes--

(a) chipping or distortion that affect the integrity of the package or container, or
the wholesomeness of the product or both; or

(b) perforation, corrosion or leakage, or a combination of these.

36. Toys, coins, etc., not to be placed in food.

(1) There shall not be placed in food for sale or in packages of such food, any toy,
coin or other article.

(2) Nothing in subregulation (1) shall prohibit the placing in food or in packages of
such food-

(a) any article for measuring the recommended quantity of food to be

consumed, provided that such article is sterile;

(b) the label referred to in subregulation 12(6); or

(c) any sachet or reduced iron powder for the purpose of absorbing oxygen.

[Am. P.U.(A) 123/95]

36A. Reduced iron powder.

(1) The reduced iron powder specified in paragraph 36(2)(c) shall be enclosed in a
sachet in such a manner that the oxygen absorber will not contaminate, taint or
migrate into the food.

(2) Where the sachet or reduced iron powder is in direct contact with the food, the
sachet itself and its label shall compose of material that will not contaminate,
taint or migrate into the food.

(3) The sachet of reduced iron powder may contain one or more of the following:

(i) calcium chloride;

(ii) calcium hydroxide;

(iii) carbon, activated;

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(iv) gypsum;

(v) iron oxide;

(vi) magnesium hydroxide;

(vii) magnesium stearate;

(viii) perlite;

(ix) salt;

(x) talc;

(xi) water;

(xii) zeolite.

(4) The sachet of reduced iron powder shall be labelled with the words 'OXYGEN
ABSORBER' or any word or words having the same or similar effect and shall
be followed by the words 'DO NOT EAT CONTENTS' and 'CONTAINS IRON
POWDER'.

[Ins. P.U.(A) 123/95]

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VII
INCIDENTAL CONSTITUENT

37. Incidental constituent.

(1) In these Regulations, "incidental constituent" means any foreign, extraneous,

toxic, noxious or harmful substances that is contained or present in or on any
food and includes metal contaminant, microorganisms and their toxins, drug
residue and pesticide residue but does not include preservative, colouring
substance, flavouring substance, flavour enhancer, antioxidant, food
conditioner, non-nutritive sweetening substance or added nutrient or any other
substance permitted to be added to food by these Regulations.

(2) No person shall keep, carry, spread or use, or cause or permit to be kept,
carried, spread or used, any toxic, noxious or harmful substance so as to
expose a food intended for sale to the risk of contamination by that substance
at any time in the course of the preparation, manufacture, storage, packaging,
carriage, delivery, or exposure for sale, of the food.

(3) No person shall import, prepare or advertise for sale or sell any food containing
any incidental constituent, except as otherwise specified in regulations 38, 38A,
39, 40 and 41.

[Am. P.U.(A) 24/98, 125/02, 306/09]

38. Metal contaminant.

(1) No person shall import, prepare or advertise for sale or sell any food specified
in column (1) of Table I to the Fourteenth Schedule which contains the
substances set out in the headings to columns (2) to (9) of the said Table in a
proportion greater than the maximum permitted proportion specified opposite
that food in the columns thereof applicable to the substances.

(1A) No person shall import, prepare or advertise for sale or sell any food, specified
in column (1) of Tables IA, IB, IC, ID and IE to the Fourteenth Schedule which
contains the substances set out in the headings of the said Tables in a
proportion greater than the maximum permitted proportion specified opposite

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that food in the column (2) of the Tables.

(2) No person shall import, prepare or advertise for sale or sell the food additive
specified in column (1) of Table II to the Fourteenth Schedule which contains
the substances set out in the headings to columns (2) to (8) of the said Table in
a proportion greater than the maximum permitted proportion specified opposite
that food additive in the column thereof applicable to the substances.

[Am. P.U.(A) 162/88, 435/10]

38A. 3-monochloropropane-1,2-diol (3-MCPD).

No person shall import, prepare or advertise for sale or sell any food specified in
column (1) of the Fourteenth A Schedule which contains 3-monochloropropane-1,2-diol
(3-MCPD) in a proportion greater than the maximum permitted proportion specified
opposite that food in column (2) of the Schedule.

[Ins. P.U.(A) 125/02]

39. Microorganisms and their toxins.

(1) In these Regulations, "microorganisms and their toxins" includes bacteria, fungi
and their toxins.

(2) No person shall import, prepare or advertise for sale or sell any food ready for
consumption that is contaminated with pathogenic microorganisms.

(3) No person shall import, prepare or advertise for sale or sell any food, excluding
water, specified in column (1) of Table I to the Fifteenth Schedule which
contains bacteria in numbers greater than the numbers specified opposite that
food in columns (2), (3) and (4) of the said Table for total plate, coliform and
Escherichia coli count respectively.

(4) No person shall import, prepare or advertise for sale or sell any food which
contains the mycological contaminant specified in column (2) of Table II to the
Fifteenth Schedule in proportion greater than the proportion specified opposite
thereto in column (3) of the said Table.

[Am. P.U.(A) 162/88, 435/10]

40. Drug residue.

(1) In these Regulations, "drug" means any substance or mixtures used internally
or externally for therapeutic, prophylactic or growth promotion purposes or for
modification of physiological function or behaviour in animals.

(2) "Drug residue" means the parent compounds of the drug and/or their
metabolites in any edible portion of the animal product, and include residues of
associated impurities of the drug concerned.

(3) No person shall import, sell, expose or offer for sale or delivery, any food
intended for human consumption which contains drug residues greater than the
amount as set out in Table I, to the Fifteenth A Schedule.

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(4) Notwithstanding subregulation (3), either chlortetracycline or oxytetracycline

may be incorporated in ice used for preserving fresh fish, and unpeeled
shrimps, provided that the concentration of one of these drug shall not exceed 5
parts per million in the product.

(5) Notwithstanding subregulations (3) and (4), no person shall import, sell, expose
or offer for sale or delivery, any food intended for human consumption which
contains the drugs as set out in Table II to the Fifteenth A Schedule.

[Sub. P.U.(A) 24/98]

41. Pesticide residue.

(1) For the purposes of these Regulations, the term "pesticide" includes--

(a) any preparation used, or capable or purporting to be capable of being

used, for preventing the attack of, or for destroying-

(i) fungi or other parasitic plants or bacteria that affect or attack plants,
fruits, grains, animals or property;

(ii) inserts or other pests that affect or attack plans, fruits, animals, or
property;

(iii) noxious animals or noxious birds; or

(iv) weeds or other noxious plants; and

(b) any substance purporting to be pesticide.

(2) No person shall expose, cause or permit to be exposed, any food, excluding
water, in the course of its preparation, storage, packaging, delivery, importation
or exposure for sale, to any pesticide, where such exposure will result in a
residue on or in food that is greater than the amount as set out in the Sixteenth
Schedule.

(3) No person shall import, prepare for sale or sell any food –

(a) containing pesticide residue in a proportion greater than the proportion

specified for that food in relation to that pesticide residue as set out in the
Sixteenth Schedule;

(b) containing pesticide residue in a proportion greater than the proportion

specified for that food in relation to that pesticide residue as recommended
in the Codex Alimentarius, where the pesticide is not specified in the
Sixteenth Schedule; or

(c) containing more than 0.01 miligram per kilogram of any pesticide residue,
where the pesticide is not specified for that food in the Sixteeth Schedule or
Codex Alimentarius.

(3A) For the purpose of subregulation (3), “Codex Alimentarius” means the
international food standards adopted by the Codex Alimentarius Commission in
respect of pesticide residue.

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(4) [Repealed by P.U.(A) 160/04].

[Am. P.U.(A) 123/95, 160/04]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Alcoholic Beverage

361. General standard for alcoholic beverage.

(1) Alcoholic beverage shall be a liquor containing more than 2 per cent volume
per volume of alcohol and includes the food for which a standard is prescribed
in regulations 362 to 384 and in regulation 386 but does not include denatured
spirit or any liquor or any preparation containing more than 2 per cent volume
per volume of alcohol for which medicinal properties are claimed.

(2) Notwithstanding paragraph 10(b), there shall be written in the principal display
panel in the label of package containing alcohol beverage, in capital bold-
faced lettering of a non-serif character not less than 12 point size lettering, the
words “ARAK MENGANDUNGI-% ALKOHOL;”.

(3) Alcoholic beverage shall be packed in glass bottles, aluminium cans, plastic
bottles or porcelain bottles.

(4) A person shall not sell any alcoholic beverage to any person under the age of
eighteen years.

(5) A person shall not display for sale an alcoholic beverage together with other
food.

(6) Alcoholic beverage for which a standard has not been otherwise expressly
prescribed by these Regulations shall not be categorized as food not
elsewhere standardized.

362. Wine.

(1) Wine shall be the product of the partial or complete alcoholic fermentation of
grape juice or grape juice and other portions of grapes or the reconstituted
product of concentrated grape juice and potable water or a combination of
these. It shall contain not less than 7 per cent volume per volume and not
more than 15 per cent volume per volume of alcohol.

(2) Wine may contain—

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(a) urea and yeast;

(b) fructose, glucose, glucose syrup, sugar;

(c) carbon dioxide, nitrogen, oxygen;

(d) volatile acidity calculated as acetic acid, not including preservative acids,
in a proportion not exceeding 1.2 g per litre; and

(e) potable water.

(3) Wine may contain permitted preservative and permitted food conditioner, including
polyvinylpyrrolidone in a proportion not exceeding 60 mg per litre.

(4) The word "wine" shall not appear in the label of any package containing food
unless the food complies with the standard for wine as prescribed in this regulation.

(5) The word "sparkling" shall not appear in the label of any package containing wine
unless the wine contains no carbon dioxide other than that generated during
fermentation.

(6) The word "champagne" shall not appear in the label of any package containing
sparkling wine unless it has been produced by the traditional method of fermentation
in the bottle.

[Am. P.U.(A) 162/88]

363. Wine cocktail, vermouth or wine aperitif.

(1) Wine cocktail, vermouth or wine aperitif shall be wine to which has been added
bitter, aromatic or other botanical substance or permitted flavouring substance.

(2) Wine cocktail, vermouth or wine aperitif—

(a) shall not contain more than 20 per cent volume per volume of absolute
alcohol; and

(b) may contain added ethyl alcohol containing not less than 60 per cent
volume per volume of ethyl alcohol.

(3) Wine cocktail, vermouth or wine aperitif may contain permitted preservative,
permitted colouring substance and permitted food conditioner.

364. Aerated wine.

Aerated wine shall be wine to which carbon dioxide is artificially added after bottling. It
shall comply with the standard for wine prescribed in regulation 362.

365. Dry wine.

Dry wine shall be the product of the complete alcoholic fermentation of grape juice or
grape juice and other portions of grapes or the reconstituted product of concentrated
grape juice and potable water or a combination of these. It shall comply with the
standard for wine prescribed in regulation 362 except that it shall not contain added

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sugar or fructose or glucose or glucose syrup.

[Am. P.U.(A) 162/88]

366. Sweet wine.

Sweet wine shall be the product of partial alcoholic fermentation of grape juice or
grape juice and other portions of grapes or the reconstituted product of concentrated
grape juice and potable water or a combination of these. It shall comply with the
standard for wine as prescribed in regulation 362.

[Am. P.U.(A) 162/88]

367. Fruit wine.

(1) Fruit wine shall be the product of the partial or complete alcoholic fermentation of
the juice, or of the juice and other portions of any fruit other than grapes and includes
the food for which a standard is prescribed in regulation 368 to 371. It shall not
contain more than 15 per cent volume per volume of alcohol.

(2) Fruit wine—

(a) may contain-

(i) urea and yeast;

(ii) fructose, glucose, glucose syrup, sugar;

(iii) carbon dioxide, nitrogen, oxygen; and

(iv) volatile acidity calculated as acetic acid, not including preservative

acids, in a proportion not exceeding 1.2 g per litre; and

(b) shall not contain potable water.

(3) Fruit wine may contain permitted preservative and permitted food conditioner,
including polyvinylpyrrolidone in a proportion not exceeding 60 mg per litre.

(4) No package of fruit wine shall be labelled with the word "wine" unless the name of
the fruit from which the wine is made is conjoined in uniform lettering of not less than
10 point with the word "wine".

368. Apple wine.

Apple wine shall be the product of the alcoholic fermentation of apple juice. It shall
contain more than 8.5 per cent volume per volume of alcohol. It shall comply with the
standard for fruit wine prescribed in regulation 367.

369. Cider.

Cider shall be fruit wine prepared from apples. It shall not contain more than 8.5 per
cent volume per volume of alcohol. It shall comply with the standard for fruit wine
prescribed in regulation 367.

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370. Pear wine.

Pear wine shall be the product of the alcoholic fermentation of pear juice. It shall
contain more than 8.5 percent volume per volume of alcohol. It shall comply with the
standard for fruit wine prescribed in regulation 367.

371. Perry.

Perry shall be fruit wine prepared from pears or from a combination of pears and
apples in which the proportion of apple juice does not exceed 25 per cent volume per
volume of the aggregate amount of fruit juice. It shall not contain more than 8.5 per
cent volume per volume of alcohol. It shall comply with the standard for fruit wine
prescribed in regulation 367.

372. Vegetable wine.

(1) Vegetable wine shall be the product of the alcoholic fermentation of the juice, or of
the juice and other portions, of any vegetable. It shall not contain more than 15 per
cent volume per volume of alcohol.

(2) Vegetable wine may contain—

(i) urea and yeast;

(ii) fructose, glucose, glucose syrup, sugar;

(iii) carbon dioxide, nitrogen, oxygen; and

(iv) volatile acidity calculated as acetic acid, not including preservative acids,
in a proportion not exceeding 1.2 g per litre.

(3) Vegetable wine may contain permitted preservative and permitted food conditioner
including polyvinylpyrrolidone in a proportion not exceeding 60 mg per litre.

(4) No package of vegetable wine shall be labelled with the word "wine" unless the
name of the vegetable from which the wine is derived is conjoined in uniform lettering
of not less than 10 point with the word "wine".

[Am. P.U.(A) 183/86]

373. Honey wine or mead.

(1) Honey wine or mead shall be the product of alcoholic fermentation of honey mixed
with water or fruit juice or both, with or without the addition of herb or spice. It shall
not contain more than 15 per cent volume per volume of alcohol.

(2) Honey wine or mead may contain—

(i) urea and yeast;

(ii) fructose, glucose, glucose syrup, sugar;

(iii) carbon dioxide, nitrogen, oxygen; and

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 [Updated until Jan 2014]

(iv) volatile acidity calculated as acetic acid, not including preservative acids,
in a proportion not exceeding 1.2 g per litre.

(3) Honey wine or mead may contain permitted preservative and permitted food
conditioner, including polyvinylpyrrolidone in a proportion not exceeding 60 mg per
litre.

374. Beer, lager, ale or stout.

(1) Beer, lager, ale or stout shall be the product of the alcoholic fermentation of liquid
derived from a mash of malted grain with hops or other harmless vegetable bitter.

(2) Beer, lager, ale or stout—

(a) shall contain more than 2 per cent volume per volume of alcohol; and

(b) may contain unmalted cereal or cereal meal, sugar, yeast nutrient or
carbon dioxide.

(3) Beer, lager, ale or stout may contain caramel as colouring substance, ascorbic
acid and not more than 25 mg/kg of suplhur dioxide or sulphite as permitted food
conditioner.

(4) Except as otherwise provided in subregulation 360(1), the word "beer", "lager",
"ale" or "stout" shall not appear in the label of any package containing food unless the
food complies with the standard for beer prescribed in this regulation.

[Am. P.U.(A) 90/99]

375. Rice wine.

(1) Rice wine shall be the product of the alcoholic fermentation of rice and other grain.
It shall contain not less than 12 per cent volume per volume and not more than 15 per
cent volume per volume of alcohol.

(2) Rice wine may contain permitted preservative.

(3) No package of rice wine shall be labelled with the word "wine" unless the word
"rice" is conjoined in uniform lettering of not less than 10 point with the word "wine"

376. Toddy.

(1) Toddy shall be the product obtained from alcoholic fermentation of the sap of the
inflorescence of the coconut tree Cocos nucifera. It shall contain not less than 7 per
cent volume per volume and not more than 10 per cent volume per volume of alcohol.

(2) Toddy may contain permitted preservative.

377. Spirit.

(1) Spirit shall be the alcoholic distillate produced by the distillation of liquor and
includes the food for which a standard is prescribed in regulations 378 to 384.

(2) Spirit shall contain not less than 32.5 per cent volume per volume of alcohol.

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378. Brandy.

(1) Brandy shall be the spirit prepared by the distillation of wine.

(2) Brandy—

(a) shall contain not less than--

(i) 35 per cent volume per volume of alcohol; and

(ii) 60 grammes of ester calculated as ethyl acetate in 100 litres of

absolute alcohol; and

(b) may contain sugar, glucose, glucose syrup or fructose.

(3) Brandy may contain permitted flavouring substance and caramel as a colouring
substance.

379. Fruit brandy.

Fruit brandy shall be the spirit prepared by the distillation of fruit wine. It shall comply
with the standard for brandy prescribed in regulation 378.

380. Rum.

(1) Rum shall be the spirit produced by the distillation of sugar-cane product which
has undergone alcoholic fermentation. It shall contain not less than 37.5 per cent
volume per volume of alcohol.

(2) Rum may contain caramel as a colouring substance and permitted flavouring
substance.

381. Whisky.

(1) Whisky shall be the spirit produced by the distillation of cereal or cereal product
which has undergone alcoholic fermentation. It shall contain not less than 37.5 per
cent volume per volume of alcohol.

(2) Whisky may contain caramel as a colouring substance and permitted flavouring
substance.

382. Vodka.

Vodka shall be the product obtained by the distillation of grain that has undergone
alcoholic fermentation. It shall be treated with charcoal or activated carbon so as to
render it without distinctive character, aroma or taste. It shall contain not less than
32.5 per cent volume per volume of alcohol.

383. Gin.

(1) Gin shall be the spirit flavoured with juniper berries, with or without other harmless
botanical substance.

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(2) Gin—

(a) shall contain not less than 35 per cent volume per volume of alcohol; and

(b) may contain added sugar.

384. Samsu

Samsu shall be the spirit produced by the distillation of a fermented mash of rice,
sorghum or molasses. It shall contain not less than 35 per cent volume per volume of
alcohol. Sam Cheng shall contain not less than 16 per cent volume per volume of
alcohol.

[Am. P.U.(A) 88/03, 358/05]

385. Particular labelling requirement of spirit.

(1) The word or words "brandy", "fruit brandy", "rum", "samsu", "whisky", "vodka" and
"gin" shall not be conjoined with any other word except those words which denote the
source of the product, place of manufacture or brand.

(2) There shall be written in the label on a package containing fruit brandy the name
of the fruit from which the product is prepared.

(3) No package of fruit brandy shall be labelled with the word "brandy" unless the
name of the fruit from which the fruit brandy is made is conjoined in uniform lettering
of not less than 10 point with the word "brandy".

386. Liqueur.

(1) Liqueur shall be the product prepared by mixing or distilling spirit with or over
fruits, flowers, leaves or other harmless vegetable substance or their juices or with
extracts derived by infusion, percolation or masceration of such harmless vegetable
substances. It may contain other food. It shall contain not less that 17 per cent
volume per volume of alcohol.

(2) Liqueur may contain permitted colouring substance and permitted flavouring
substance.

[Am. P.U.(A) 90/99]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the
Minister makes the following regulations:

PART VIII

STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Edible Bird’s Nest and Edible Bird’s Nest Product

178A Edible Bird’s Nest

1) For the purposes of these Regulations, edible bird’s nest shall be bird’s nest
produced from the glutinous material in saliva secreted in the swiftlet’s two
sublingual salivary glands from the following Aerodramus species which are
Aerodramus fuciphogus, Aerodramus maximus or Collocalia species which is
fit for human consumption.

2) Edible bird’s nest may undergo cleaning processes including sorting, soaking,
picking of feathers and impurities, moulding and drying.

3) Raw edible bird’s nest which undergone cleaning processes under

subregulation (2) shall contain not more than 30 miligram per kilogram (mg/kg)
of nitrite which is naturally present.
[Ins. P.U.(A) 35/12]

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Cereal, Cereal Product, Starch and Bread

42. Flour.

(1) Flour shall be the fine, clean and sound product obtained in the milling or
grinding of sound, cleaned cereal, tubers and piths of plants and includes the
food for which a standard is prescribed in regulations 43 to 48 and regulations
51, 53, 55, 57, 58 and 59.

(2) Flour may contain ascorbic acid, sulphur dioxide or sulphites and not more than
50 mg/kg of benzoyl peroxide as permitted food conditioner.

(3) Flour may contain not more than 50mg/kg of benzoic acid derived from benzoyl
peroxide calculated on a water-free basis.

[Am. P.U.(A) 162/88, 88/03]

43. Wheat flour.

(1) Wheat flour shall be the fine, clean and sound product obtained in the milling of
sound, cleaned wheat. It shall not yield more than 1 per cent of ash.

(2) Wheat flour for bread may contain L-cysteine in a proportion not exceeding 90
mg/kg, azodicarbonamide in a proportion not exceeding 45 mg/kg or calcium
peroxide in a proportion not exceeding 100 mg/kg as permitted food
conditioners.

[Am. P.U.(A) 162/88, 303/00, 404/00, 498/00]

44. Chlorinated wheat flour.

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Chlorinated wheat flour sold for use in the manufacture of cakes and pastry shall be
wheat flour that has been treated with chlorine. The amount of chlorine added shall not
exceed 1,500 mg/kg.

45. Gluten wheat flour.

(1) Gluten wheat flour shall be the product obtained from wheat flour by the
removal of a large amount of the starch.

(2) Gluten wheat flour –

(a) shall not contain more than –

(i) 10 per cent of water; and

(ii) 44 per cent of starch calculated on a water-free basis;

(b) shall contain not less than 12 per cent of nitrogen calculated on a water-
free basis; and

(c) shall not contain any added substance .

46. Protein-increased wheat flour.

Protein-increased wheat flour shall be the flour that contains not less than 2.7 per cent
of nitrogen calculated on a water-free basis. In all respects, it shall comply with the
standard for wheat flour prescribed in regulation 43.

47. Self-raising wheat flour

(1) Self-raising wheat flour shall be made from wheat flour or chlorinated wheat
flour or both, with baking powder or any of the ingredients of baking powder or
their combination. When moistened and heated, it shall liberate not less than
0.64 per cent of carbon dioxide.

(2) Self-raising wheat flour –

(a) shall not contain more than 0.6 per cent of sulphates calculated as calcium
sulphate; and

(b) shall not contain any other added substance.

[Am. P.U.(A) 162/88]

48. Wholemeal wheat flour.

(1) Wholemeal wheat flour shall be the clean and sound product obtained by
grinding sound, cleaned wheat, and shall contain all the constituent of such
wheat.

(2) Wholemeal wheat flour –

(a) shall not contain more than 15 per cent of water;

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(b) shall contain not less than 2 per cent of crude fibre calculated on a water-
free basis; and

(c) shall not yield more than 2 per cent of ash.

(3) Mixtures of wheat flour and bran shall not be deemed to be wholemeal wheat
flour.

49. Rice.

Rice shall be the clean and sound grain of Oryza sativa from which the husk has been
removed.

50. Milled rice.

(1) Milled rice shall be the rice grain from which the husk has been removed and
separated, and the germ and layers of bran wholly or partly removed and
separated from the kernels.

(2) Milled rice shall not contain more than 14 per cent of water calculated on wet
basis.

51. Rice flour or ground rice.

(1) Rice flour or ground rice shall be the product obtained by grinding sound,
cleaned rice, or milled rice.

(2) Rice flour or ground rice –

(a) shall not yield more than 1.5 per cent of ash; and

(b) shall not contain any foreign substance.

52. Glutinous rice.

Glutinous rice (white or black variety) shall be the clean and sound grain of Oryza
glutinosa from which the husk has been removed.

53. Glutinous rice flour.

(1) Glutinous rice flour shall be the product obtained by grinding sound, cleaned
glutinous rice (white or black variety).

(2) Glutinous rice flour –

(a) shall not yield more than 1.5 per cent of ash; and

(b) shall not contain any added substance.

54. Tapioca or cassava.

Tapioca or cassava shall be the clean and sound tubers of Manihot utilissima.

55. Tapioca flour or tapioca starch.

(1) Tapioca flour or tapioca starch shall be the product derived from clean and

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sound tapioca.

(2) Tapioca flour or tapioca starch –

(a) shall not yield more than 1.5 per cent of ash; and

(b) shall not contain any added substance.

56. Sago.

Sago shall be the product derived from the pith of the sago palm Metroxylon sago or
Metroxylon rumphii.

57. Sago flour.

(1) Sago flour shall be the product derived from clean and sound sago.

(2) Sago flour –

(a) shall contain not less than 65 per cent of starch;

(b) shall not contain more than 14 per cent of water; and

(c) shall not yield more than 0.5 per cent of ash.

58. Corn flour or corn starch.

Corn flour or corn starch shall be the flour derived from any variety of corn. It shall not
yield more than 0.8 per cent of ash.

59. Custard powder.

(1) Custard powder shall be the powder prepared from tapioca flour or corn flour or
sago flour, with or without other food.

(2) Custard powder may contain permitted flavouring substance and permitted
colouring substance.

60. Meal.

Meal shall be the clean and sound product obtained by grinding sound, cleaned
cereals; and mixed meal shall be construed accordingly.

61. Wheat germ meal or wheat germ.

(1) Wheat germ meal or wheat germ shall be the germ or embryo of the wheat
grain, together with the bran and other parts of the grain unavoidably remaining
with the germ.

(2) Wheat germ meal or wheat germ shall contain not less than 60 per cent of the
germ or embryo of the wheat.

62. Oatmeal.

(1) Oatmeal shall be the clean and sound product obtained by grinding sound,

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cleaned oats after the removal of the husk.

(2) Oatmeal shall contain not less than 5 per cent of oat fat.

63. Pasta.

(1) In these Regulations, “pasta” means any product, including noodles, beehoon,
laksa, macaroni and spaghetti that is obtained by extruding or moulding units of
dough.

(2) Pasta shall be comprised principally of a cereal meal, and may also contain –

(a) carbohydrate foods;

(b) egg solids;

(c) salt; and

(d) any other food.

(3) Pasta may contain permitted colouring substance and transglutaminase,

sulphur dioxide or sulphites as a permitted food conditioner not exceeding 200
mg/kg.

(4) No pasta shall be labeled with the word “egg” or any word of similar meaning
unless that pasta contains not less than 4 per cent of egg solids calculated on a
water-free basis.

[Am. P.U.(A) 421/00, 113/09]

64. Prepared cereal food.

(1) In these Regulations, “prepared cereal food” includes breakfast cereals.

(2) Prepared cereal food shall be the product obtained from a combination of any
cereals that are uncooked, partially cooked, or cooked with any of the following
substances –

(a) sugar;

(b) malt;

(c) honey;

(d) salt;

(e) any other food.

(3) Prepared cereal food may contain permitted colouring substance, permitted
flavouring substance and permitted food conditioner.

(4) Every package of prepared cereal food shall be labelled with a direction for its
use.

[Am. P.U.(A) 90/99]

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65. Bread.

(1) In these Regulations, “bread” means the product obtained by baking a yeast-
leavened dough prepared from flour or meal, or a combination of these with
water and yeast and may contain any other food, and includes the food for
which a standard is prescribed in regulations 66 to 75.

(2) Bread may contain –

(a) propionic acid and its sodium, potassium or calcium salts, not exceeding
2,000 mg/kg of bread as permitted preservative;

(b) permitted food conditioner including-

(i) ammonium chloride, not exceeding 2,500 mg/kg of wheat flour or meal
used;

(ii) calcium and sodium salt of fatty acid lactylates and fumarates; and

(iii) transglutaminase;

(c) permitted colouring substances.

(3) Bread shall not contain more than 45 per cent of water in any part of the loaf.

[Am. P.U.(A) 162/88, 113/09]

66. White bread.

White bread shall be the bread obtained by baking a yeast-leavened dough prepared
from wheat flour and water.

67. [Repelaed by P.U.(A) 162/88].

[Am. P.U.(A) 162/88]

68. Fruit bread.

Fruit bread shall be the bread obtained by baking a yeast-leavened dough prepared,
with or without spices, from –

(a) wheat flour and water;

(b) wholemeal wheat flour and water; or

(c) a mixture of wheat flour and wholemeal wheat flour and water.

and containing raisins, currants, sultanas or dried fruits, or any other suitable fruit in a
proportion of not less than 10 kg singly or in the aggregate to every 100 kg of wheat
flour or of wholemeal wheat flour or of the mixture, as the case may be.

69. Milk bread.

Milk bread shall be the bread obtained by baking a yeast-leavened dough prepared

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from –

(a) wheat flour and water;

(b) wholemeal wheat flour and water; or

(c) a mixture of wheat flour and wholemeal wheat flour and water,

and containing not less than 4 kg on non-fat milk solids to 100 kg of wheat flour or of
wholemeal wheat flour or of the mixture, as the case may be.

70. Meal bread.

Meal bread shall be the bread obtained by baking a yeast-leavened dough prepared
from –

(a) meal of cereal and water; or

(b) a mixture of meal of cereal and wheat flour containing not less than 60 per
cent of meal of cereal and water,

and includes the food for which a standard is prescribed in regulations 72 to 74. The
term “mixed meal bread” shall be construed accordingly.

[Sub. P.U.(A) 162/88]

71. [Repealed by P.U.(A) 162/88].

[Am. P.U.(A) 162/88]

72. Rye bread.

Rye bread shall be the bread obtained by baking a yeast-leavened dough prepared
from rye flour to which may be added not more than 70 per cent of wheat flour.

73. Wheat-germ bread.

Wheat-germ bread shall be the bread obtained by baking a yeast-leavened dough

prepared from wheat-germ meal, water, and –

(a) wheat flour;

(b) wholemeal wheat flour; or

(c) a mixture of wheat flour and wholemeal wheat flour,

in proportions of not less than 5 kg of wheat-germ meal to 100 kg of wheat flour or of

wholemeal wheat flour or of the mixture, as the case may be.

74. Wholemeal bread.

(1) Wholemeal bread shall be the bread obtained by baking a yeast-leavened

dough prepared from –

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(a) a wholemeal wheat flour and water; or

(a) a mixture of wholemeal wheat flour and wheat flour containing not less than
60 per cent of wholemeal wheat flour, and water.

(2) There shall be written in the label on a package containing wholemeal bread a
statement of the percentage of wholemeal wheat flour in the bread.

75. Enriched bread.

(1) Where any bread is claimed to be enriched, fortified or vitaminised or any word
of the same effect, the amount of added minerals or vitamins or both shall
comply with regulation 26.

(2) No bread shall be labeled with the word “fortified”, “enriched” or any word of the
same effect unless it complies with the standard for enriched bread prescribed
in subregulation (1).

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Cocoa and Cocoa Product

274. Cocoa bean.

Cocoa bean shall be the properly fermented, dried whole seed of the cocoa tree
Theobroma cacao.

275. Cocoa nib or cracked cocoa.

Cocoa nib or cracked cocoa shall be the roasted cocoa bean freed from its shell or
husk, with or without the germ.

276. Cocoa paste, cocoa mass, cocoa slab or cocoa liquor.

(1) Cocoa paste, cocoa mass, cocoa slab or cocoa liquor shall be the solid or semi-
solid mass produced by grinding cocoa nibs. It shall contain not less than 48
per cent of cocoa fat.

(2) Cocoa paste, cocoa mass, cocoa slab or cocoa liquor shall not contain, on
water-free and fat-free basis, more than -

(a) 19 per cent of starch naturally present;

(b) 7 per cent of crude fibre;

(c) 8 per cent of total ash;

(d) 5.5 per cent of ash insoluble in water; and

(e) 0.4 per cent of ferric oxide.

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277. Cocoa butter.

(1) Cocoa butter shall be the fat produced from cocoa beans, cocoa nibs or cocoa
paste by a mechanical or chemical process. It shall be free from other fats and
oils including mineral oil, and other substance.

(2) Cocoa butter--

(a) shall have--

(i) a saponification value of from 185 to 200 milligrams potassium hydroxide

per gram;

(ii) an iodine value of from 32 to 42;

(iii) a melting point of not less than 29°C; and

(iv) a refractive index (40°C) of from 1.456 to 1.459; and

(b) shall not contain more than 1.75 per cent weight per weight of free fatty
acid (as oleic acid).

(3) Cocoa butter may contain permitted antioxidant.

278. Cocoa or cocoa powder or soluble cocoa.

(1) Cocoa or cocoa powder or soluble cocoa shall be the powdered product
prepared from cocoa paste. It shall be deprived of a portion of its fat and may
be treated with alkali or alkaline salts.

(2) Cocoa or cocoa powder or soluble cocoa-

(a) shall comply in its water-free, fat free and alkali-free content, with
subregulation 276(2); and

(b) shall not contain in its water-free and fat-free content, more than-

(i) 10.5 per cent of total alkalinity calculated as potassium carbonate; and

(ii) 12.5 per cent of ash.

(3) Cocoa or cocoa powder or soluble cocoa may contain permitted flavouring
substance and permitted food conditioner.

279. Chocolate.

(1) Chocolate shall be the product prepared from cocoa paste or cocoa with sugar,
with or without milk components, cocoa butter and other food.

(2) Chocolate-

(a) may contain not more than 5 per cent of milk fat or edible vegetable fat
other than cocoa butter;

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(b) shall contain not less than 14 per cent of cocoa paste on water-free and
fat-free basis; and

(c) shall comply, in its water-free, fat-free and alkali-free content, with
subregulation 276(2).

(3) Chocolate may contain permitted flavouring substance and permitted food
conditioner including-

(a) lecithin in a proportion not exceeding 0.8 per cent;

(b) monoglycerides and diglycerides, in a proportion not exceeding 0.5 per

cent;

(c) polyglycerol polyricinoleate, in a proportion not exceeding 0.5 per cent if

the total emulsifier content of the chocolate does not exceed 1.5 per cent;
and

(d) beeswax, candelila wax, shellac or carnauba wax as permitted glazing

agent in a proportion not exceeding 500 mg/kg.

(4) Notwithstanding paragraph (2)(a), dark chocolate shall not contain more than 3
per cent milk fat.

(5) Notwithstanding paragraph (2)(b), chocolate for coating biscuits or confectionery

or similar products shall contain not less than 12 per cent of cocoa paste on
water-free and fat-free basis.

[Am. P.U.(A) 306/09]

280. White chocolate.

(1) White chocolate shall be the product prepared from cocoa butter, sugar, with or
without milk components, and other food.

(2) White chocolate-

(a) may contain not more than 5 per cent of milk fat or edible vegetable fat
other than cocoa butter; and

(b) shall comply, in its water-free, fat-free and alkali-free content, with
subregulation 276(2).

(3) White chocolate may contain permitted flavouring substance and permitted food
conditioner including-

(a) lecithin in a proportion not exceeding 0.8 per cent;

(b) monoglycerides and diglycerides in a proportion not exceeding 0.5 per

cent;
(c) polyglycerol polyricinoleate, in a proportion not exceeding 0.5 per cent if
the total emulsifier content of the chocolate does not exceed 1.5 per cent;
and

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(d) beeswax, candelilla wax, shellac or carnauba wax as permitted glazing

agent in a proportion not exceeding 500 mg/kg.
[Am. P.U.(A) 306/09]

281. Milk chocolate.

(1) Milk chocolate shall be the product prepared by mixing cocoa paste or cocoa
with sugar, milk solids, cocoa butter, with or without the addition of other food.

(2) Milk chocolate shall contain not less than-

(a) 2 per cent of milk fat;

(b) 10.5 per cent of milk solids on a fat-free basis; and

(c) 3 per cent of cocoa paste on water-free and fat-free basis.

(3) Milk chocolate that is described as "rich full cream milk chocolate" or "dairy milk
chocolate" shall contain not less than-

(a) 4.5 per cent of milk fat;

(b) 10.5 per cent of milk solids on a fat-free basis; and

(c) 3 per cent of cocoa paste on water-free and fat-free basis.

(4) Milk chocolate may contain permitted flavouring substance and permitted food
conditioner including beeswax, candelilla wax, shellac or carnauba wax as
permitted glazing agent in a proportion not exceeding 500 mg/kg.

[Am. P.U.(A) 306/09]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Confection

135. Flour confection.

(1) Flour confection including pastry, cake and biscuit shall be the product
prepared from a mixture of flour or meal and other food. It may be cooked or
uncooked.

(2) Flour confection may contain –

(a) sorbic acid and its sodium, potassium or calcium salts not exceeding 2000
mg/kg and propionic acid and its sodium, potassium or calcium salts not
exceeding 2000 mg/kg as permitted preservative;

(b) permitted colouring substance;

(c) permitted flavouring substance; or

(d) ammonium chloride as a permitted food conditioner not exceeding 2500

mg/kg of flour or meal used and other permitted food conditioners.

(3) The coating of biscuit described as “chocolate” shall comply with the standard
for chocolate prescribed in regulation 279.

[Am. P.U.(A) 162/88, 123/95]

136. Sugar confection.

(1) Sugar confection shall be any product made principally from sugar, glucose,
sorbitol or any other sweetening substances, other than non-nutritive
sweetening substance, with or without other food, and shall include chewing
gum, bubble gum and other masticatory confection and cake decoration but
shall not include frozen confection.

(2) Sugar confection may contain permitted colouring substance, permitted

flavouring substance, permitted food conditioner and acesulfame potassium not

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exceeding 3,500 mg/kg as permitted non-nutritive sweetening substance.

(3) Chewing gum and bubble gum may contain carnauba wax not exceeding 1,200
mg/kg as a glazing agent and β-cyclodextrin not exceeding 20,000 mg/kg as
permitted food conditioner.

[Am. P.U.(A) 160/04, 306/09]

137. Frozen confection.

(1) Frozen confection shall be a product of milk or skimmed milk with milk fat or
edible vegetable fat or a combination of these, or cream or butter or a
combination of these, with sugar and other food. It shall in all other respects
comply with the standard for ice cream prescribed in regulation 116.

(2) Frozen confection that are sold as “milk blocks” or under any other description
in which the word “milk” or “dairy” or any word of similar meaning is used shall
contain not less than 3.25 per cent of milk fat.

138. Ice confection.

(1) Ice confection shall be a frozen preparation of water with other food. It shall
include cream ices, water ices, ice sherbets and ice lollipops.

(2) Ice confection may contain permitted colouring substance, permitted flavouring
substance and permitted food conditioner.

139. Table confection.

(1) In these Regulations, “table confection” means any preparation including jelly
crystals that is suitable and intended for use as a dessert or for ready
conversion into a dessert and for which no other standard is prescribed in these
Regulations.

(2) Table confection may contain permitted colouring substance, permitted

flavouring substance and permitted food conditioner.

139A. Controlled jelly confection.

(1) Controlled jelly confection shall be any table confection for which a standard is
prescribed in regulation 139 and is ready-to-eat, of the size and shape of less
than or equal to 45 millimeters in diameter of a spherical product or similar to
spherical product. Controlled jelly confection includes mini cups jelly and other
similar products.

(2) No person shall import, manufacture, advertise for sale or sell any controlled
jelly confection.

[Ins. P.U.(A) 405/09]

140. Particular labelling requirement of confection.

(1) No package of flour confection, sugar confection, frozen confection, ice

confection or table confection shall be labelled with the word “fruit”, “egg” or
“milk” or any word of similar meaning, unless it contains a substantial quantity
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of fruit, egg or milk, as the case may be.

(2) No package of any confection to which has been added a permitted flavouring
substance shall be labelled with the name of any fruit or other natural
substance imitated in flavour unless the name is conjoined in uniform lettering
with the word “flavour”.

(3) No picture of a fruit, or expression or device (other than the name of a fruit
conjoined with the word “flavour”) that indicates, suggests or implies the
presence of a fruit or fruit juice shall appear in the label on a package of frozen
confection, ice confection or table confection unless such confection contain at
least 5 per cent of that fruit or fruit juice, as the case may be.

[Am. P.U.(A) 183/86, 162/88]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Edible Fat and Edible Oil

179. General standard for edible fat and edible oil.

(1) For the purposes of these Regulations, "edible fat" and "edible oil" means any
food composed of triglycerides of fatty acids of vegetable or animal origin but
does not include cream, pasteurized cream, reduced cream, butter and
recombined butter as specified in regulations 100, 101, 102, 103 and 104
respectively.

(2) Fat of animal origin must be produced from animal that was healthy at the
time of slaughter and is fit for human consumption.

(3) Edible fat and edible oil shall be free from adulterants, rancidity, offensive
odour and taste and, unless otherwise provided in these Regulations, shall not
contain more than 10 milliequivalents of peroxide oxygen per kilogram of
edible fat or edible oil. It shall not contain any mineral oil or any non-food
grade fat or oil.

(4) Edible fat or edible oil in its single form shall be free from admixtures with
other fats or oils.

(5) Edible fat and edible oil may contain permitted food conditioner and permitted
antioxidant in addition to any other food additive that is permitted in the
particular edible fat and edible oil as specified in these Regulations.

(6) Polyunsaturated fat and oil are edible fat and edible oil in which the total fatty
acids present contain not less than 40 per cent of cismethylene interrupted
polyunsaturated fatty acids.

(7) In these Regulations, where edible fat and edible oil are stated to be derived
from a particular source, they shall have been obtained entirely from that
source.

180. Dripping.

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(1) Dripping shall be edible fat rendered from fresh, clean, sound fatty tissues of
bovine, ovine or caprine animal or a combination of these, that was healthy at
the time of slaughter and fit for human consumption.

(2) Dripping--

(a) shall have--

(i) a specific gravity (40°C/water at 20°C) of from 0.893 to 0.904;

(ii) a refractive index (40°C) of from 1.448 to 1.460;

(iii) a saponification value of from 190 to 202 milligrams potassium

hydroxide per gram;

(iv) an iodine value of from 32 to 50;

(v) an acid value of not more than 2.5 milligrams potassium hydroxide per
gram; and

(vi) a peroxide value of not more than 20 milliequivalents peroxide oxygen

per kilogram; and

(b) shall not contain more than 12 g/kg of unsaponifiable matter.

[Am. P.U.(A) 162/88]

181. Suet.

(1) Suet shall be edible fat rendered from fresh, clean, sound fatty tissues from
the region of the kidney or loin or caul of bovine, ovine or caprine animal or a
combination of these, that was healthy at the time of slaughter and fit for
human consumption.

(2) Suet-

(a) shall have-

(i) a specific gravity (40°C/water at 20°C) of from 0.893 to 0.898;

(ii) a refractive index (40°C) of from 1.448 to 1.460;

(iii) a saponification value of from 190 to 200 milligrams potassium

hydroxide per gram;

(iv) an iodine value of from 32 to 47;

(v) an acid value of not more than 2 milligrams of potassium hydroxide per
gram; and

(vi) a peroxide value of not more than 20 milliequivalents peroxide oxygen

per kilogram; and

(b) shall not contain more than 10 g/kg of unsaponifiable matter.

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[Am. P.U.(A) 162/88]

182. Lard.

(1) Lard shall be edible fat rendered from fresh, clean, sound fatty tissues of swine
(Sus scrofa) that was healthy at the time of slaughter and fit for human
consumption.

(2) Lard-

(a) shall have-

(i) a specific gravity (40°C/water at 20°C) of from 0.896 to 0.903;

(ii) a refractive index (40°C) of from 1.448 to 1.460;

(iii) a saponification value of from 192 to 203 milligrams potassium

hydroxide per gram;

(iv) an iodine value of from 45 to 70; and

(v) an acid value of not more than 1.3 milligrams potassium hydroxide per
gram; and

(b) shall not contain more than 10 g/kg of unsaponifiable matter.

183. Refined, bleached, deodorized palm stearin.

(1) Refined, bleached, deodorized palm stearin shall be the solid fraction obtained
by the fractionation of either crude palm oil, which is subsequently refined,
bleached and deodorized or by the fractionation of refined, bleached,
deodorized palm oil as specified in regulation 196.

(2) Refined, bleached, deodorized palm stearin--

(a) shall have--

(i) an iodine value of from 21.6 to 49.4;

(ii) a saponification value of from 193 to 206 milligrams of potassium

hydroxide per gram; and

(iii) a melting point of not less than 44 °C; and

(b) shall not contain more than--

(i) 0.15 per cent of water and impurities; and

(ii) 0.20 per cent of free fatty acid (as palmitic acid).

184. Neutralized, bleached, deodorized palm stearin.

(1) Neutralized, bleached, deodorized palm stearin shall be the solid fraction
obtained by the fractionation of either crude palm oil, which is subsequently
neutralized, bleached and deodorized or by the fractionation of neutralized,

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bleached, deodorized palm oil as specified in regulation 197.

(2) Neutralized, bleached, deodorized palm stearin shall comply with the standard
for refined, bleached, deodorized palm stearin as specified in subregulation
183(2).

185. Margerine.

(1) Margarine shall be the plastic or fluid emulsion of edible fat or edible oil and is
capable of being used for the same purpose as butter. It may contain milk and
milk sugars.

(2) Margarine--

(a) shall contain not less than 80 per cent of fat; and

(b) shall not contain more than:

(i) 16 per cent of water; and

(ii) 4 per cent of salt.

(3) Margarine described as table margarine shall contain-

(a) in each 100 grams, not less than 2,500 and not more than 3,500
International Units of Vitamins A, calculated as the sum of the Vitamin A
present as such or as its esters and includes betacarotene on the basis
that 0.6 µg of betacorotene shall be regarded as equivalent to 1
International Unit of Vitamin A;

(b) in each 100 grams, shall contain not less than 250 International Units and
not more than 350 International Units of Vitamin D.

(4) Margarine may contain permitted preservative, permitted colouring substance

and permitted flavouring substance.

(5) In addition to the requirements as specified in subregulations (1), (2), (3) and
(4), polyunsaturated margarine shall also comply with the general standard
prescribed for polyunsaturated fat and oil in subregulation 179(6), and the
particular labelling requirement as specified in subregulation 208(4).

[Am. P.U.(A) 183/86, 162/88, 131/02]

186. Fat spread.

(1) Fat spread shall be food in the form of a spreadable emulsion of edible fat or
edible oil or both, and is capable of being used for the same purpose as butter
or margarine

(2) Fat spread shall contain not less than 20 per cent of fat.

187. Vanaspati.

(1) Vanaspati shall be the semi-solid product which is produced from refined
edible vegetable oil or edible vegetable fat or both. It shall contain not less
than 97 per cent of fat derived solely from vegetable and shall not contain any
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edible animal fat or edible animal oil.

(2) Vanaspati-

(a) shall have a melting point of from 37°C to 44°C; and

(b) shall not contain more than--

(i) 0.25 per cent of water;

(ii) 12.5 g/kg of unsaponifiable matter; and

(iii) 0.25 per cent of free fatty acid (as oleic acid).

(3) Vanaspati may contain permitted colouring substance and permitted

flavouring substance.

188. General standard for edible oil.

In addition to the general standard specified in regulation 179 and the specific
standard prescribed for the respective edible oil in regulations 190 to 207, every
edible oil –

(a) in the case of wholly refined oil, shall not contain more than -

(i) 0.15 per cent of water; and

(ii) 0.2 per cent of free fatty acid (expressed as the main constituent fatty
acid);

(b) in the case of wholly unrefined oil, shall not contain more than -

(i) 3 per cent of water; and

(ii) 5 per cent of free fatty acid (expressed as the main constituent fatty
acid);

(c) in the case of refined oil blended with unrefined oil, shall not contain more
than-

(i) 0.2 per cent of water; and

(ii) 1 per cent of free fatty acid (expressed as the main constituent fatty
acid).

[Am. P.U.(A) 162/88]

189. Cooking oil.

(1) Cooking oil shall be edible oil used for purposes of cooking and includes the
edible oil for which a standard is prescribed in regulations 190 to 207, either in
its single form without blending or obtained by blending two or more edible
oils.

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(2) Where cooking oil is in its single form without blending, in addition to the
standard prescribed in regulation 188, it shall also comply with the standard for
each particular type of edible oil prescribed in regulations 190 to 207, as the
case may be.

(3) In the case of blended cooking oil, in addition to the standard prescribed in
regulation 188, it shall not contain more than 30 g/kg of unsaponifiable matter
and may contain permitted colouring substance and permitted flavouring
substance.

190. Refined coconut oil.

(1) Refined coconut oil shall be edible oil obtained from the kernel of the fruit of
Cocos nucifera, refined.

(2) Refined coconut oil--

(a) shall have--

(i) a specific gravity (30°C/water at 30°C) of from 0.915 to 0.920;

(ii) a refractive index (40°C) of from 1.448 to 1.449;

(iii) a saponification value of from 248 to 264 milligrams potassium

hydroxide per gram;

(iv) an iodine value of from 7.5 to 10.5; and

(v) a Polenske value of not less than 13; and

(b) shall not contain more than 5 g/kg of unsaponifiable matter.

191. Unrefined coconut oil.

(1) Unrefined coconut oil shall be edible oil obtained from the kernel of the fruit of
Cocos nucifera, unrefined.

(2) Unrefined coconut oil-

(a) shall have-

(i) a specific gravity (30°C/water at 30°C) of from 0.915 to 0.920;

(ii) a refractive index (40°C) of from 1.448 to 1.449;

(iii) a saponification value of from 248 to 264 milligrams potassium

hydroxide per gram;

(iv) an iodine value of from 7.5 to 10.5; and

(v) a Polenske value of not less than 13; and

(b) shall not contain more than 8 g/kg of unsaponifiable matter.

192. Corn oil.

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(1) Corn oil shall be edible oil obtained from the germ of Zea mays.

(2) Corn oil--

(a) shall have--

(i) a specific gravity (20°C/water at 20°C) of from 0.917 to 0.925;

(ii) a refractive index (40°C) of from 1.465 to 1.480;

(iii) a saponification value of from 187 to 195 milligrams potassium

hydroxide per gram; and

(iv) an iodine value of from 103 to 130; and

(b) shall not contain more than 28 g/kg of unsaponifiable matter.

[Am. P.U.(A) 162/88]

193. Cottonseed oil.

(1) Cottonseed oil shall be edible oil from the seed of cultivated species of
Gossypium.

(2) Cottonseed oil-

(a) shall have-

(i) a specific gravity (20°C/water at 20°C) of from 0.915 to 0.928;

(ii) a refractive index (40°C) of from 1.458 to 1.474;

(iii) a saponification value of from 189 to 198 milligrams potassium

hydroxide per gram; and

(iv) an iodine value of from 99 to 119; and

(b) shall not contain more than 15 g/kg of unsaponifiable matter.

194. Groundnut oil, peanut oil or arachis oil.

(1) Groundnut oil, peanut oil or arachis oil shall be edible oil obtained from the nut
of Arachis hypogaea.

(2) Groundnut oil, peanut oil or arachis oil--

(a) shall have-

(i) a specific gravity (20°C/water at 20°C) of from 0.914 to 0.917;

(ii) a refractive index (40°C) of from 1.460 to 1.465;

(iii) a saponification value of from 187 to 196 milligrams potassium

hydroxide per gram; and

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 [Updated until Jan 2014]

(iv) an iodine value of from 80 to 106;

(b) shall not contain more than 10 g/kg of unsaponifiable matter; and

(c) shall contain not less than 30 g/kg of arachidic and higher fatty acids.

195. Mustardseed oil.

(1) Mustardseed oil shall be edible oil obtained from the seeds of the species
Brassica which includes Brassica hirta, Brassica juncea and Brassica nigra.

(2) Mustardseed oil--

(a) shall have--

(i) a specific gravity (20°C/water at 20°C) of from 0.910 to 0.921;

(ii) a refractive index (40°C) of from 1.461 to 1.469;

(iii) a saponification value of from 170 to 184 milligrams potassium

hydroxide per gram; and

(iv) an iodine value of from 92 to 125; and

(b) shall not contain more than 15 g/kg of unsaponifiable matter.

196. Refined, bleached, deodorized palm oil.

(1) Refined, bleached, deodorized palm oil shall be edible oil obtained by a
process of expression or solvent extraction or both, from the wholesome
mesocarp of the fruit of Elaeis guineensis and refined, bleached and
deodorized.

(2) Refined, bleached, deodorized palm oil--

(a) shall have--

(i) a specific gravity (50°C/water at 25°C) of from 0.8900 to 0.8932;

(ii) a refractive index (50°C) of from 1.450 to 1.460;

(iii) a saponification value of from 190 to 209 milligrams potassium

hydroxide per gram;

(iv) an iodine value of from 50 to 55; and

(v) a melting point of from 30.8° to 37.6°; and

(b) shall not contain more than 10 g/kg of unsaponifiable matter.

[Am. P.U.(A) 183/86]

197. Neutralized, bleached, deodorized palm oil.

(1) Neutralized, bleached, deodorized palm oil shall be edible oil obtained by the
process of expression or solvent extraction or both, from the wholesome
mesocarp of the fruit of Elaeis guineensis and neutralized, bleached and
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deodorized.

(2) Neutralized, bleached, deodorized palm oil shall comply with the standard for
refined, bleached, deodorized palm oil as specified in regulation 196.

198. Refined, bleached, deodorized palm olein.

(1) Refined, bleached, deodorized palm olein shall be the liquid fraction obtained
by the process of fractionation of either crude palm oil which is subsequently
refined, bleached and deodorized, or by the fractionation of refined, bleached,
deodorized palm oil as specified in regulation 196.

(2) Refined, bleached, deodorized palm olein shall have-

(a) an iodine value of not less than 56;

(b) a saponification value of from 194 to 202 milligrams potassium hydroxide

per gram; and

(c) a melting point of not more than 24°C.

(d) shall not contain more than-

(i) 0.1 per cent of water and impurities; and

(ii) 0.1 per cent of free fatty acid (as palmitic acid).

[Am. P.U.(A) 162/88]

199. Neutralized, bleached, deodorized palm olein.

(1) Neutralized, bleached, deodorized palm olein shall be the liquid fraction
obtained by the fractionation of either crude palm oil which is subsequently
neutralized, bleached and deodorized or by the fractionation of neutralized,
bleached, deodorized palm oil as specified in regulation 197.

(2) Neutralized, bleached and deodorized palm olein shall comply with the
standards for refined, bleached, deodorized palm olein as specified in
regulation 198.

200. Refined, bleached, deodorized palm kernel oil.

(1) Refined, bleached, doedorized palm kernel oil shall be edible oil obtained by
the process of expression or solvent extraction or both from the wholesome
kernel of the fruit of Elaeis guineensis and refined, bleached and deodorized.
(2) Refined, bleached, deodorised palm kernel oil--
(a) shall have--
(i) a specific gravity (40°C/water at 20°C) of from 0.899 to 0.914;
(ii) a refractive index (40°C) of from 1.448 to 1.452;

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(iii) a saponification value of from 240 to 250 milligrams potassium

hydroxide per gram; and
(iv) an iodine value of from 16.5 to 19; and
(v) [repealed by P.U.(A) 162/88].
(b) shall not contain more than 10 g/kg of unsaponifiable matter.
[Am. P.U.(A) 162/88]
201. Olive oil.

(1) Olive oil shall be edible oil obtained from the fruit of Olea europaea.

(2) Olive oil--

(a) shall have-

(i) a specific gravity (20°C/water at 20°C) of from 0.910 to 0.916;

(ii) a refractive index (40°C) of from 1.4677 to 1.4705;

(iii) a saponification value of from 184 to 196 milligrams potassium

hydroxide per gram; and

(iv) an iodine value of from 75 to 94; and

(b) shall not contain more than 15 g/kg of unsaponifiable matter.

202. Rice bran oil.

(1) Rice bran oil shall be edible oil obtained from the rice bran of Oryza sativa.

(2) Rice bran oil-

(a) shall have--

(i) a specific gravity (30°C/water at 30°C) of from 0.910 to 0.920;

(ii) a refractive index (40°C) of from 1.4600 to 1.4700;

(iii) a saponification value of from 175 to 195 milligrams potassium

hydroxide per gram; and

(iv) an iodine value of from 90 to 105; and

(v) [repealed by P.U.(A) 162/88].

(b) shall not contain more than 30 g/kg of unsaponifiable matter.

[Am. P.U.(A) 162/88]

203. Rapeseed oil or toria oil.

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(1) Rapeseed oil or toria oil shall be edible oil obtained from the seeds of Brassica
campestris, Brassica napus or Brassica tournefortii.

(2) Rapeseed oil or toria oil-

(a) shall have-

(i) a specific gravity (20°C/water at 20°C) of from 0.910 to 0.920;

(ii) a refractive index (40°C) of from 1.465 to 1.469;

(iii) a saponification value of from 168 to 181 milligrams potassium

hydroxide per gram; and

(iv) an iodine value of from 94 to 120; and

(v) [repealed by P.U.(A) 162/88].

(b) shall not contain more than 20 g/kg of unsaponifiable matter.

[Am. P.U.(A) 183/86, 162/88]

204. Safflowerseed oil.

(1) Safflowerseed oil shall be edible oil obtained from the seeds of Carthamus
tinctorius.

(2) Safflowerseed oil-

(a) shall have-

(i) a specific gravity (20°C/water at 20°C) of from 0.922 to 0.927;

(ii) a refractive index (40°C) of from 1.467 to 1.470;

(iii) a saponification value of from 186 to 198 milligrams potassium

hydroxide per gram; and

(iv) an iodine value of from 135 to 150; and

(b) shall not contain more than 15 g/kg of unsaponifiable matter.

205. Sesameseed oil or gingelly oil.

(1) Sesameseed oil or gingelly oil shall be oil obtained from the seeds of Sesamum
indicum.

(2) Sesameseed oil or gingelly oil-

(a) shall have-

(i) a specific gravity (20°C/water at 20°C) of from 0.915 to 0.923;

(ii) a refractive index (40°C) of from 1.465 to 1.469;

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(iii) a saponification value of from 187 to 195 milligrams potassium

hydroxide per gram; and

(iv) an iodine value of from 104 to 120; and

(v) [repealed by P.U.(A) 162/88].

(b) shall not contain more than 20 g/kg of unsaponifiable matter.

[Am. P.U.(A) 162/88]

206. Soya bean oil.

(1) Soya bean oil shall be edible oil obtained from the seeds of Glycine max.

(2) Soya bean oil--

(a) shall have--

(i) a specific gravity (20°C/water at 20°C) of from 0.919 to 0.925;

(ii) a refractive index (40°C) of from 1.466 to 1.470;

(iii) a saponification value of from 189 to 195 milligrams potassium

hydroxide per gram; and

(iv) an iodine value of from 120 to 143; and

(v) [repealed by P.U.(A) 162/88].

(b) shall not contain more than 15 g/kg of unsaponifiable matter.

[Am. P.U.(A) 162/88]

207. Sunflower seed oil.

(1) Sunflower seed oil shall be edible oil obtained from the seeds of Helianthus
annuus.

(2) Sunflower seed oil-

(a) shall have-

(i) a specific gravity (20°C/water at 20°C) of from 0.918 to 0.923;

(ii) a refractive index (40°C) of from 1.467 to 1.469;

(iii) a saponification value of from 188 to 194 milligrams potassium

hydroxide per gram; and

(iv) an iodine value of from 110 to 143; and

(v) [repealed by P.U.(A) 162/88].

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(b) shall not contain more than 15 g/kg of unsaponifiable matter.

[Am. P.U.(A) 162/88]

208. Particular labelling requirement of edible fat and edible oil.

(1) There shall be written in the label on a package containing edible fat or edible
oil in its single form, in not less than 10 point lettering, the common name of
the animal or vegetable from which the edible fat or edible oil is derived.

(2) There shall be written in the label on a package containing a mixture of edible
fats or edible oils or a mixture or blend of both--

(a) in not less than 10 point lettering the words "blended edible (state whether
animal or vegetable, or animal and vegetable) fat" or "blended edible
(state whether animal or vegetable, or animal and vegetable) oil", as the
case may be; and

(b) the common name of the animal or vegetable from which the edible fats or
edible oils or both are derived, in descending order of the proportion
present,

and no reference to any other fat or oil shall appear in the label.

(3) Except as otherwise provided in these Regulations, no package of any edible

fat or edible oil other than ghee, whether singly or mixed with any other food,
shall be labelled with the word "ghee" or any word of similar meaning.

(4) Where the word "polyunsaturated" is written in the label on a package

containing polyunsaturated edible fat or edible oil as specified in subregulation
179(6), there shall be written in such label the proportion, in percentages, of
polyunsaturated and saturated fatty acids present.

(5) There shall be written in the label on a package containing edible oil intended for
the purpose of cooking, either in its single form without blending or obtained by
blending two or more edible oils, in not less than 10 point lettering, the words
"cooking oil" or "blended cooking oil", as the case may be. These words shall
be of equal prominence and shall be in a position equally prominent with that
of any other matter marked on or attached to the package.

(6) No package containing blended cooking oil shall be labelled with the words
"cooking oil" unless the words are conjoined in not less than 10 point lettering
with the word "blended".

(7) Where cooking oil is in its single form without blending, it may be labelled with
the name of individual edible oil.

(8) Where cooking oil is obtained by blending two or more edible oils, it may be
labelled with the name of the individual edible oil contained therein.

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 [Updated until Jan 2014]

(9) No edible fat or edible oil or both shall be labelled with the word "refined" or any
word of similar meaning unless the product is refined or, in the case of mixed
or blended edible fat or edible oil or both, the constituent fats or oils are
refined.

(10) The word "pure" or any word or words having the same or a similar effect shall
not be used in the label on a package containing blended cooking oil or
unrefined coconut oil.

[Am. P.U.(A) 162/88, 90/99]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Egg and Egg Product

171. Egg.

(1) Egg shall be bird, including poultry, or turtle egg, in which no putrefaction and
no development of the embryo has begun, and which has not been incubated
and whose shell is free from extraneous matter and unbroken.

(2) The term "fresh egg" means egg which has not been subjected to any process
of cooking or preservation.

172. Liquid egg.

(1) Liquid egg shall be the whole egg removed from the shell and may be frozen
or chilled but does not include reconstituted dried egg.

(2) Liquid egg or a mixture of liquid egg yolk and liquid egg white shall be
prepared from eggs of poultry of the same order.

(3) Liquid egg or a mixture of liquid egg yolk and liquid egg white may contain
permitted food conditioner.

(4) Liquid egg shall not be sold or used in the manufacture of food unless it has
been pasteurized by being retained at a temperature not lower than 64°C for at
least 2.5 minutes and immediately rapidly cooled to a temperature not higher
than 7°C.

(5) Notwithstanding subregulation (4), liquid egg freshly produced on premises

may be used immediately thereafter.

173. Liquid egg yolk.

(1) Liquid egg yolk shall be the yolk of fresh egg separated as completely as is
practicable from the white thereof.

(2) Liquid egg yolk shall be prepared from eggs of poultry of the same order.

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(3) Liquid egg yolk may contain permitted food conditioner.

(4) Liquid egg yolk shall not be sold or used in the manufacture of food unless it
has been pasteurized by being retained at a temperature not lower than 60°C
for at least 3.5 minutes and immediately rapidly cooled to a temperature not
higher than 7°C.

(5) Notwithstanding subregulation (4), liquid egg yolk freshly produced on

premises may be used immediately thereafter.

174. Liquid egg white.

(1) Liquid egg white shall be the white of fresh egg separated as completely as is
practicable from the yolk thereof.

(2) Liquid egg white shall be prepared from eggs of poultry of the same order.

(3) Liquid egg white may contain permitted food conditioner.

(4) Liquid egg white shall not be sold or used in the manufacture of food unless it
has been pasteurized by being retained at a temperature not lower than 55°C
for at least 9.5 minutes and immediately rapidly cooled to a temperature not
higher than 7°C

(5) Notwithstanding subregulation (4), liquid egg white freshly produced on

premises may be used immediately thereafter.

175. Dried egg, dried egg yolk and dried egg white.

(1) Dried egg, dried egg yolk and dried egg white shall be the product obtained by
suitably drying liquid egg or liquid egg white or liquid egg yolk, as the case may
be, and shall contain not more than 5 per cent of water.

(2) Dried egg, dried egg yolk and dried egg white may contain permitted food
conditioner.

176. Reference to egg as food or as ingredient in food.

Any reference in these Regulations to "egg" as food or as an ingredient that shall or

may be included in any food shall be deemed to be also a reference to "liquid egg",
"liquid egg yolk", "liquid egg white", "dried egg", "dried egg yolk" and "dried egg white",
as the case may be.

177. Preserved egg.

(1) Preserved egg shall be fresh poultry egg that has been preserved by the
application of salt or any substance.

(2) Preserved egg may contain permitted food conditioner.

178. Particular labelling requirement of egg.

(1) There shall be written in the label on a package containing egg of bird or turtle
the common name of the species of the bird or turtle from which the egg is
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derived.

(2) There shall be written in the label on a package containing egg product derived
from poultry the common name of the spesies of the poultry from which the
product is obtained.

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Fish and Fish Product

156. Fish.

(1) Fish includes any of marine, brackish water or fresh water fish, crustacean,
mollusc and other aquatic life that is edible by human being. It also includes
fish roe.

(2) For the purposes of these Regulations, fish that are cultivated or bred for
human consumption shall have been procured from clean location.

(3) Chilled fish shall be fish which has been maintained in a wholesome condition
at a temperature between minus 1°C to 10°C and includes frozen fish that has
been thawed at a temperature of not more than 10°C.

(2) Frozen fish shall be the fish that for one continuous period has been
maintained in a wholesome condition at a temperature below minus 18°C and
that has not been thawed before use.

(3) Fish may contain permitted colouring substance used in grading of fish as
specified in subregulation 21(5).

[Am. P.U.(A) 162/88]

157. Fish product.

Fish product shall be any product prepared from fish and includes the food for which a
standard is prescribed in regulations 158 to 170.

158. Cured, pickled or salted fish.

(1) Cured fish, pickled fish, or salted fish shall be fish product prepared from
cooked or uncooked fish, that has been treated with salt, sugar, vinegar or
spices.
(2) Cured fish, pickled fish or salted fish may contain permitted flavour enhancer

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 [Updated until Jan 2014]

and ascorbic acid, sodium ascorbate, isoascorbic acid or sodium isoascorbate

as permitted food conditioner.
159. Smoked fish.

(1) Smoked fish shall be fish product that is prepared from cured, pickled or salted
fish that has been maintained in a wholesome condition, with or without the
addition of salt, and subjected to the action of smoke derived from wood that is
free from paint or timber preservative.

(2) Smoked fish may contain -

(a) formaldehyde incidentally absorbed in the processing in a proportion not

exceeding 5 mg/kg; and

(b) permitted flavour enhancer.

160. Prepared fish.

(1) Prepared fish shall be fish product prepared from fish or cured, pickled, salted
or smoked fish, whether whole or comminuted, cooked or uncooked, with or
without the addition of other food, and may be canned. Prepared fish also
includes dried prepared fish.

(2) Prepared fish may contain permitted flavour enhancer and permitted food
conditioner.

(3) Dried prepared fish shall be fish product prepared by drying fish that has been
treated with sugar, saccharin, sodium saccharin and other food. It shall be
dried under artificially induced conditions.

[Am. P.U.(A) 55/93]

161. Canned fish.

(1) Canned fish shall be fish or prepared fish packed in clean containers that are
hermetically sealed and processed by heat to ensure preservation. It may
contain condiments, potable water, brine, sauce and edible oils.

(2) Canned fish shall contain not less than 55 per cent of fish.

(3) Canned fish may contain permitted flavour enhancer and permitted food
conditioner including-

(a) phosphate in such proportion that the total phosphorus content calculated
as phosphorus pentoxide-

(i) in the case of canned fish with bones, is governed by Good

Manufacturing Practice; and

(ii) in the case of canned fish without bones, does not exceed 0.5 per cent;
and

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(b) calcium disodium ethylenediamine tetra-acetate in a proportion not

exceeding 300 mg/kg.

[Am. P.U.(A) 88/03]

162. Fish paste.

(1) Fish paste shall be the fish product in the form of paste obtained by salt
fermentation of fish but shall not include belacan.

(2) Fish paste -

(a) shall contain not less than--

(i) 15 per cent of salt; and

(ii) 30 per cent of protein;

(b) shall not contain more than -

(i) 40 per cent of water; and

(ii) 25 per cent of ash; and

(c) shall be clean and wholesome and shall not contain other extraneous
matter.

(3) Fish paste may contain permitted preservative, permitted colouring substance
and permitted flavour enhancer.

163. Belacan.

(1) Belacan shall be the fish product in the form of paste obtained by salt
fermentation of fresh shrimp or prawn or both.

(2) Belacan -

(a) shall contain not less than-

(i) 15 per cent of salt; and

(ii) 25 per cent of protein;

(b) shall not contain more than-

(i) 40 per cent of water; and

(ii) 35 per cent of ash; and

(c) shall be clean and wholesome and shall not contain any extraneous
matter.

(3) Belacan may contain permitted preservative, permitted colouring substance

and permitted flavour enhancer.

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[Am. P.U.(A) 90/99]

164. Fish sauce.

(1) Fish sauce shall be the fish product in the form of liquid prepared from fresh
fish, other than shell fish, with salt fermentation and includes budu.

(1A) For the purpose of these Regulations, budu shall be the fish product obtained
by salt fermentation of anchovies of Stolephorus species or mixture of
anchovies with other small fish.

(2) Fish sauce-

(a) shall contain not less than-

(i) 15 per cent of salt; and

(ii) 5 per cent of protein;

(b) may contain other food; and

(c) shall be clean and wholesome and shall not contain other extraneous
matter.

(3) Fish sauce may contain permitted preservative, permitted colouring substance
and permitted flavour enhancer.

[Am. P.U.(A) 162/88, 291/00]

165. [Repealed by P.U.(A) 162/88].

[Am. P.U.(A) 162/88]

166. Cincalok.

(1) Cincalok shall be the fish product obtained by salt fermentation of fresh shrimp
of Acetes species with the addition of rice or other fermentable carbohydrates.

(2) Cincalok-

(a) shall contain not less than-

(i) 10 per cent of protein; and

(ii) 10 per cent of salt;

(b) shall contain not more than 15 per cent of ash;

(c) may contain other food; and

(b) shall be clean and wholesome and shall not contain other extraneous
matter.

(3) Cincalok may contain permitted preservative, permitted colouring substance

and permitted flavour enhancer.

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166A Oyster sauce.

(1) Oyster sauce shall be the product made from natural oyster extract or paste
and may contain salt, edible starch or vinegar.

(2) Oyster sauce shall contain not less than 2.5 per cent weight per weight of
protein.

(3) Oyster sauce shall have a water activity (aw) greater than 0.85 at a
temperature of 25°C, pH more than 4.5 and shall be commercially sterile.

(4) Oyster sauce may contain permitted preservative, permitted colouring

substance, permitted flavour enhancer and permiited food conditioner.

(5) There shall be written on the label on a package containing oyster sauce the
words “oyster sauce”.

[Ins. P.U.(A) 88/03]

166B Oyster flavoured sauce.

(1) Oyster flavoured sauce shall be the product prepared using oyster flavour with
or without natural oyster extract or paste and may contain salt, edible starch,
sugar, vinegar and hydrolysed vegetable protein.

(2) Oyster flavoured sauce shall contain not less than 1.8 per cent weight per
weight of protein.

(3) Oyster flavoured sauce shall have a water activity (aw) greater than 0.85 at a
temperature of 25°C, pH more than 4.5 and shall be commercially sterile.
(4) Oyster flavoured sauce may contain permitted preservative, permitted
colouring substance, permitted flavour enhancer and permitted food
conditioner.

(5) There shall be written on the label on a package containing oyster flavoured
sauce the words “oyster flavoured sauce”.

[Ins. P.U.(A) 88/03]

167. Fish ball or fish cake.

(1) Fish ball or fish cake shall be the fish product prepared from a mixture of fish
with starch, with or without condiments and vegetables and the mixture formed
into balls or cakes. Each ball or cake shall contain not less than 50 per cent of
fish.

(2) Fish ball or fish cake may contain permitted preservative, permitted flavour
enhancer and permitted food conditioner including transglutaminase.

[Subs. P.U.(A) 318/12]

(3) Fish ball or fish cake shall be kept at a temperature below 5C for the purpose

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of storage, carriage and sale of the fish ball or fish cake.

[Ins. P.U.(A) 318/12]

(4) The words ‟keep chilled below 5C” shall be written in the label containing fish
ball or fish cake.

[Ins. P.U.(A) 318/12]

168. Fish keropok.

(1) Fish keropok shall be the fish product prepared from fish and starch, with or
without condiments.

(2) Fish keropok, in its unfried form, shall contain--

(a) in the case of fish keropok prepared from fresh fish other than crustacean
and mollusc, not less than 12 per cent of protein; and

(b) in the case of fish keropok prepared from crustacean and mollusc, not
less than 6.9 per cent of protein.

(3) Fish keropok may contain permitted colouring substance and permitted flavour
enhancer

(4) There shall be written in the label on a package containing fish keropok, the
word "fish", "prawn", "cuttle fish" or the name of other type of fish, as the case
may be, or the common name of the fish, immediately followed in uniform
lettering of not less than 10 point with the word "keropok".

[Am. P.U.(A) 162/88, 131/02]

169. Otak udang, petis or heko.

(1) Otak udang, petis or heko shall be the fish product obtained from prawn by
extraction and shall be concentrated. It may contain other food. It shall not
contain more than 26 per cent of water.

(2) Otak udang, petis or heko may contain permitted preservative, caramel as a
colouring substance and permitted flavour enhancer.

[Am. P.U.(A) 162/88]

170. Pekasam.

(1) Pekasam shall be the fish product obtained by the fermentation of fish with the
addition of carbohydrates. It may contain condiments and ingredients
necessary to achieve the desired flavour and shall contain not less than 10 per
cent of salt.

(2) Pekasam may contain permitted preservative, permitted colouring substance

and permitted flavour enhancer.

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Food Aerating Substance

79. Cream of tartar.

(1) Cream of tartar shall contain not less than 99 per cent of acid tartrates
calculated as potassium hydrogen tartrate.

(2) There shall be written in the label on a package containing cream of tartar for
use in –

(a) the words “cream of tartar”; and

(b) a statement giving direction for its use.

80. Acid phosphate.

(1) In these Regulations, “acid phosphate” means sodium acid pyrophosphate or

monosodium orthophosphate or calcium acid phosphate.

(2) Acid phosphate for use in food shall not contain more than 1 per cent of
sulphate calculated as calcium sulphate, and its neutralizing value calculated as
parts sodium bicarbonate per 100 parts powder shall not be less than 44.

(3) There shall be written in the label on a package containing acid phosphate for
use in food –

(a) the chemical name of the acid salt or salts; and

(b) a statement giving direction for its use.
(4) No package of acid phosphate for use in food shall be labelled with the words
“cream of tartar”, or any contraction of these words, or any word of similar
meaning.

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81. Baking powder.

(1) Baking powder shall be a mixture of sodium bicarbonate with cream of tartar,
tartaric acid, acid phosphate or sodium aluminium phosphate or any
combination of these, with or without a farinaceous substance.

(2) Baking powder –

(a) shall yield not less than 10 per cent of carbon dioxide on heating with
water; and

(b) may contain permitted colouring substance.

(3) There shall be written in the label on a package containing baking powder, the
chemical names and proportions of the ingredients. Where two or more names
are available for any acid material, the name most commonly used shall be
given.

(4) Every package of baking powder for use in food shall be labelled with a
direction for its use.

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Fruit and Fruit Product

225. Raw fruit or fresh fruit.

(1) Raw fruit or fresh fruit shall be the fruit that is not dried, pulped, dehydrated,
frozen, canned, candied or pickled. It shall not be withered, shrivelled or
discoloured.

(2) Raw fruit or fresh fruit may contain permitted colouring substances used in
grading or identifying raw fruit as specified in subregulation 21(5).

(3) For the purposes of this regulation, edible food grade wax may be used in the
cleaning and preparation of raw fruit for sale.

226. Dried fruit.

(1) Dried fruit shall be the clean, sound raw fruit that has been prepared and dried
under natural or artificially induced conditions.

(2) Dried fruit may contain sugar, glucose, glycerol, sorbitol, saccharin, sodium
saccharin, edible fat and edible oil and not more than 0.3 per cent of liquid
paraffin.

(3) For the purposes of this regulation, edible food grade wax may be used in the
cleaning and preparation of dried fruit for sale.

(4) Dried fruit may contain permitted preservative and permitted colouring
substance, and in the case of dried bananas, it may contain calcium disodium
ethylenediamine tetra-acetate in a proportion not more than 315 mg/kg, and
ascorbic acid as permitted food conditioner.

[Am. P.U.(A) 55/93]

227. Mixed dried fruit.

(1) Mixed dried fruit shall be the product prepared by mixing dried fruits.

(2) Mixed dried fruit-

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(a) shall contain not less than 70 per cent of dried fruit; and

(b) may contain not more than 15 per cent of citrus peel.

(3) There shall be written in the label on a package containing mixed dried fruit the
words "mixed dried fruit" or "dried (state the names of the fruits)", as the case
may be.

228.
Fruit product.
In these Regulations, "fruit product" means any food prepared from fruit and includes
the food for which a standard is prescribed in regulations 229 to 242 and regulations
244 and 245.

229. Candied fruit or glaced fruit or crystallized fruit.

(1) Candied fruit or glaced fruit or crystallized fruit shall be the product obtained by
treating the edible parts of raw fruit or mixture of raw fruits with sugar, glycerol
or sorbitol.

(2) Candied fruit or glaced fruit or crystallized fruit may contain permitted
preservative.

(3) Candied cherries may contain permitted colouring substance.

(4) There shall be written in the label on a package containing candied fruit or
glaced fruit or crystallized fruit the words "candied fruit" or "glaced fruit" or
"crystallized fruit", or "candied" or "glaced" or "crystallized", as the case may
be, immediately followed by the name or names of the fruit from which the
content has been prepared.

230. Salted fruit.

(1) Salted fruit shall be the product obtained by treating fruit with salt.

(2) Salted fruit may contain permitted preservative.

231. Dried salted fruit.

Dried salted fruit shall be the product obtained by treating fruit with salt, with or
without sugar, and dried under natural or artificially induced condition.

232. Candied peel.

(1) Candied peel shall be the product obtained by treating the peel of fruit with
sugar, glycerol or sorbitol.

(2) Candied peel may contain permitted preservative.

233. Canned fruit.

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(1) Canned fruit shall be the sound fruit of one type, packed in clean containers
that are hermetically sealed processed by heat. Canned fruit may contain
sugar, invert sugar, refiner’s syrup, glucose or dried glucose syrup and potable
water. The fruit so contained shall be of similar varietal characteristics and of
reasonably uniform size.

(2) Canned fruit may contain permitted food conditioner.

(3) Canned cherries may contain permitted colouring substance.

[Am. P.U.(A) 306/09]

234. Canned fruit cocktail.

(1) Canned fruit cocktail shall be a mixture of two or more types of sound fruits
packed in clean containers that are hermetically sealed and processed by
heat. Canned fruit cocktail may contain sugar and potable water.

(2) Canned fruit cocktail may contain permitted food conditioner.

(3) Cherries in canned fruit cocktail may contain permitted colouring substance.

235. Fruit juice.

(1) Fruit juice shall be the expressed juice, or the reconstituted product of
concentrated juice and potable water, of one or more species of fruits and
includes the food for which a standard is prescribed in regulations 236 to 242.
It may contain sugar.

(2) The acidity of fruit juice, calculated as anhydrous citric acid, unless otherwise
prescribed for a particular type of fruit juice, shall not exceed 3.5 per cent
weight per volume.

(3) The total soluble solids of fruit juice, unless otherwise prescribed for a particular
type of fruit, shall not be less than 8 g in 100 ml measured at 20°C.

(4) Concentrated fruit juice or fruit juice concentrate shall be the expressed juice of
one or more species of fruit, concentrated to the extent that the product has a
soluble solid content of not less than double the content of the original juice
and may be filtered or unfiltered.

(5) Fruit juice may contain permitted preservative, permitted flavouring substance
and ascorbic acid as permitted food conditioner.

(6) For the purposes of subregulation (5), the flavouring substance that may be
added to fruit juice shall be the flavouring substance that have been obtained
by pressing, distillation or extraction from fruit of the kind used in the fruit juice
which may be dispersed in any solvent specified in these Regulations, or in
pectin and then whether or not so dispersed, restored to the fruit juice.

[Am. P.U.(A) 162/88]

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236. Apple juice.

(1) Apple juice shall be the fruit juice of mature apple of the species Pyrus malus.

(2) Apple juice shall contain, in 100ml measured at 20°C –

(a) not less than 11.5 g of soluble solids; and

(b) not less than 0.3 g and not more than 0.8 g of acid calculated as malic
acid.

237. Grapefruit juice.

(1) Grapefruit juice shall be the fruit juice of mature grapefruit of the species Citrus
paradisi, or of hybrids of that species, or of hybrids of the species Citrus
grandis.

(2) Grapefruit juice, in l00 ml measured at 20°C -

(a) shall contain--

(i) not less than 9.5 g of soluble solids;

(ii) not less than 1 g and not more than 2 g of acid calculated as anhydrous
citric acid; and

(iii) not less than 7 g of soluble solids to each gram of acid calculated as
anhydrous citric acid; and

(b) shall not contain more than 0.03 ml of essential oil.

238. Lemon juice.

(1) Lemon juice shall be the fruit juice of mature lemon of the species Citrus limon
or of hybrids of that species.

(2) Lemon juice, in 100 ml measured at 20°C-

(a) shall contain-

(i) not less than 8 g of soluble solids; and

(ii) not less than 4.5 g of acid calculated as anhydrous citric acid; and

(b) shall not contain more than 0.05 ml of essential oil.

239. Lime juice.

(1) Lime juice shall be the fruit juice of mature lime of the species Citrus
aurantifolia or of hybrids of that species.

(2) Lime juice shall contain, in 100ml measured at 20°C-

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 [Updated until Jan 2014]

(a) not less than 8 g of soluble solids; and

(b) not less than 6 g of acid calculated as anhydrous citric acid.

240. Orange juice.

(1) Orange juice shall be the fruit juice of mature orange of the species Citrus
sinensis or Citrus reticulata or of hybrids of these species.

(2) Orange juice, in 100ml measured at 20°C-

(a) shall contain-

(i) not less than 10.5 g of soluble solids;

(ii) not less than 0.65 g and not more than 1.5 g of acid calculated as
anhydrous citric acid; and

(iii) not less than 10 g of soluble solids to each gram of acid calculated as
anhydrous citric acid; and

(b) shall not contain more than 0.03 ml of essential oil.

[Am. P.U.(A) 183/86]

241. Passion fruit juice.

(1) Passion fruit juice shall be the fruit juice of mature passion fruit of the Passiflora
species.

(2) Passion fruit juice shall contain, in l00 ml measured at 20°C-

(a) not less than 12g of soluble solids; and

(b) not less than 1.5g and not more than 4.5 g of acid calculated as
anhydrous citric acid.

242. Pineapple juice.

Pineapple juice shall be the fruit juice of mature pineapple of the species Ananas
comosus. It shall contain not less than 8 g of soluble solids in l00 ml measured at
20°C.

243. Particular labelling requirement of fruit juice.

(1) There shall be written in the label on a package containing fruit juice or
concentrated fruit juice-

(a) the name of the fruit from which the juice has been prepared; and

(b) where the product is composed of the juice of more than one type of fruit,
the words "mixed fruit juice" and the name of the fruit juice present in
descending order of the proportion present.

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(2) Where sugar has been added to fruit juice or concentrated fruit juice, there shall
be written in the label on a package containing such juice, the words "contains
added sugar" or any other word or words having the same or similar effect.

(3) There shall be written in the label on a package containing concentrated fruit
juice a statement giving direction for dilution to produce a juice of
approximately the same standard as prescribed for fruit juice in these
Regulations.

(4) The word "concentrate" or "concentrated" shall not appear on a package

containing concentrated fruit juice unless it is conjoined in uniform lettering of
not less than 10 point with the words "fruit juice".

[Am. P.U.(A) 162/88]

243A. Fruit nectar.

(1) Fruit nectar shall be the unfermented pulpy or non-pulpy product obtained by
blending the fruit juice or total edible part of sound ripe fruits of one or more
types, concentrated or unconcentrated, with water and permitted sweetening
substance.

(2) The minimum content of fruit ingredient in a fruit nectar shall be as follows:

(a) 50% of citrus (other than lime and lemon);

(b) 40% of apple;

(c) 40% of peach;

(d) 40% of pear;

(e) 35% of apricot

(f) 30% of mango, papaya, passion fruit, pineapple;

(g) 25% of guava;

(h) 30% of other fruit.

(3) Where the fruit nectar consists of a combination of the products of two or more
fruits in subregulation (2), the amount of each fruit in the fruit nectar shall be
such that, when it is expressed as a percentage of the amount required singly,
the total amount of the percentages is at least 100.

(4) The total soluble solid content of fruit nectar shall be not less than 12%.

(5) Fruit nectar may contain permitted preservative, permitted flavouring

substance, citric acid or malic acid as permitted food conditioner and permitted
antioxidant.

(6) For the purposes of subregulation (5), the permitted flavouring substance that
may be added to fruit nectar shall be natural flavouring substance.

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 [Updated until Jan 2014]

(7) Notwithstanding subregulations (6), permitted nature-identical flavouring

substance may only be added in mango nectar.

(8) There shall be written in the label on packaging containing fruit nectar the
words “fruit nectar” or the name of such fruit in uniform lettering of not less
than 10 point conjoined with the word “nectar” or “mixed fruit nectar” and the
names of the type of fruit nectar present in descending order of proportion, as
the case may be.

(9) There shall be written in the label on a package containing concentrated fruit
nectar a statement giving direction for dilution to produce a nectar of
approximately the same standard as prescribed for fruit nectar in these
Regulations.

(10) For the purposes of this regulation, “fruit ingredient” means fruit pulp which is
free from seeds and skin.

[Ins. P.U.(A) 131/02]

244. Fruit pulp.

(1) Fruit pulp shall be the pulped parts of raw fruit from which no juice has been
extracted.

(2) Fruit pulp may contain permitted preservative and ascorbic acid as permitted
food conditioner.

245. Fruit puree or fruit paste.

(1) Fruit puree or fruit paste shall be the concentrated fruit juice containing not less
than 25 per cent weight per weight of total solids.

(2) Fruit puree may contain permitted colouring substance.

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the
Minister makes the following regulations:

PART VIII

STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Jam, Fruit Jelly, Marmalade and Seri Kaya

246. Jam.

(1) Jam shall be the product prepared by boiling one or more types of sound fruits,
whether raw, processed or semi-processed, with permitted sweetening
substance, with or without added pectin.

(1A) For the purposes of these Regulations, ginger shall be deemed to be fruit.

(2) Jam shall contain not less than--

(a) 35 per cent of fruit except that passion fruit jam and ginger jam may
contain not less than 6 per cent and 5 per cent of fruit respectively; and

(b) 65 per cent of soluble solids determined by refractometry at 20°C that is

uncorrected for insoluble solids.

(3) Jam may contain permitted preservative, permitted colouring substance,

permitted flavouring substance and permitted food conditioner.

(4) There shall be written in the label on a package containing jam made up of
more than one type of fruit the words "mixed fruit jam".

[Am. P.U.(A) 162/88]

247. Fruit jelly.

(1) Fruit jelly shall be the gelatinous product prepared by boiling the juice of one or
more types of fruits, whether raw, processed or semi-processed, and
permitted sweetening substance, with or without added pectin. It shall be free
from seeds and skin.

(2) Fruit jelly shall contain--

(a) not less than--

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 [Updated until Jan 2014]

(i) 35 per cent of fruit juice extract; and

(ii) 65 per cent of soluble solids determined by refractometry at 20°C that is

uncorrected for insoluble solids.

(3) Fruit jelly may contain permitted preservative, permitted colouring substance,
permitted flavouring substance and permitted food conditioner.

[Am. P.U.(A) 162/88]

248. Marmalade.

Marmalade shall be fruit jelly in which are suspended pieces of fruit or peel. In all
other respects, it shall comply with the standard for jam prescribed in regulation 247.

[Sub. P.U.(A) 162/88]

249. Seri kaya.

(1) Seri kaya shall be the product prepared by processing egg, sugar, coconut milk
and may contain edible starch.

(2) Seri kaya shall contain not less than-

(a) 45 per cent weight per weight of total solids; and

(b) 2 per cent weight per weight of protein.

(3) Seri kaya may contain permitted colouring substance, permitted flavouring
substance and permitted food conditioner.

250. Pectin.

(1) Pectin shall be the product obtained by the dilute acid extraction of apples,
citrus peel or other fruits.

(2) Pectin may contain permitted preservative.

251. Jam setting compound.

(1) Jam setting compound shall be a product of pectin and sugar, and either citric
acid, malic acid or lactic acid.

(2) Jam setting compound may contain permitted preservative.

(3) There shall be written in the label on a package containing jam setting
compound a statement –

(a) the proportion of pectin present; and

(b) the proportion of sugar that a stated quantity of the jam setting compound
will set in jam.

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Malt and Malt Extract

76. Malt.

In these Regulations, "malt" means the grain of barley, or of any other cereal that has
germinated and has been subsequently dried.

77. Malt extract.

(1) Malt extract shall be the substance obtained by evaporating an aqueous extract
of malt at a temperature not exceeding 55°C.

(1) Malt extract shall contain not less than 70 per cent of total solids derived wholly
from malt.

(2) The diastatic power of malt extract shall be such as to ensure that 10 gm of the
extract shall, in 30 minutes at a temperature of 40°C, convert 25 g of pure
anhydrous potato starch into an equivalent amount of maltose.

78. Bakers' malt extract, commercial malt extract or bakers' maltose.

(1) Bakers' malt extract, commercial malt extract or bakers' maltose shall contain
not less than 70 per cent of solids derived wholly from malt. It shall possess the
diastatic power prescribed for malt.

(2) There shall be written in the label on a package containing bakers' malt extract
that is devoid of enzymic activity the word "non-diastatic".

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Meat and Meat Product

141. Meat or fresh meat.

(1) Meat or fresh meat shall be the edible part of the skeletal muscle of an animal,
other than fish, that is normally used for human consumption and that was
healthy at the time of slaughter. It may contain accompanying and overlying fat
together with portions of bone, skin, sinew, nerve and blood vessels that
normally accompany the muscle tissue and are not separated from it in the
process of dressing. It may be accompanied by edible organs.

(2) For the purposes of these Regulations, lean meat shall be meat from which the
overlying fat has been removed. It shall not contain more than 15 per cent of
total fat.

(3) Meat may contain permitted colouring substance used in grading or identifying
meat as specified in subregulation 21(5).

[Am. P.U.(A) 162/88]

142. Chilled meat.

Chilled meat shall be meat that has been maintained in a wholesome condition at a
temperature between minus 1°C to 10°C and includes frozen meat that has been
thawed at a temperature of not more than 10°C.

[Am. P.U.(A) 162/88]

143. Frozen meat.

Frozen meat shall be meat that for one continuous period from the time of preparation
for sale has been maintained at a temperature below minus 18°C and shall not have
been thawed before sale.

144. Minced meat or ground meat.

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(1) Minced meat or ground meat shall be fresh, chilled, or frozen meat that has
been disintegrated by mincing or chopping.

(2) Minced meat or ground meat shall not contain-

(a) meat of different animal origin;

(b) more than 30 per cent of fat.

(2) For the purposes of these Regulations, minced meat or ground meat that is
described as "lean" shall not contain more than 15 per cent of total fat.

145. Meat product.

(1) Meat product shall be the product prepared from meat and includes any food for
which a standard is prescribed in regulations 146 to 153.

(2) For the purposes of these Regulations, meat product of pork origin, Sus scrofa,
shall include ham and bacon.

146. Meat paste.

(1) Meat paste shall be the meat product in the form of paste prepared from meat,
cooked or uncooked, with or without other food and shall contain not less than
75 per cent of meat.

(2) Meat paste may contain permitted flavour enhancer and permitted food
conditioner including ascorbic acid, sodium ascorbate, isoascorbic acid, sodium
isoascorbate and transglutaminase.

[Am. P.U.(A) 113/09]

147. Manufactured meat.

(1) Manufactured meat shall be the meat product prepared from meat, whether cut,
chopped, minced or comminuted, cooked or uncooked, with or without the
addition of salt, sugar, vinegar, sorbitol, spice, edible fat or edible oil and other
food, and is sold as cuts in packages or shaped in casings or packages.

(2) For the purposes of these Regulations, manufactured meat shall include meat
burger, sausage and corned, cured, pickled or salted meat.

(3) Manufactured meat shall, whether in cuts or in the form of sausages, with or
without skins, or in the form of meat loaves, or in any other form, contain not
less than 65 per cent of meat. It shall contain not less than 1.7 per cent of
nitrogen in organic combination and shall not contain more than 30 per cent of
fat.

(4) The provisions of subregulation (3) relating to the proportion of fat that may be
contained in manufactured meat shall not apply to manufactured meat sold in
casing and described as salami or salami-type sausage, lup cheong and
sausages from edible organs.

(5) For the purposes of these Regulations, meatburger does not include any
separable bread or other separable food that may enclose, or be enclosed with
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the meat product.

(6) Where manufactured meat is sold in casing that is edible, the casing shall, for
the purpose of computing any of the preparation specified in this regulation, be
deemed to be an integral portion of the said meat.

(7) Manufactured meat may contain -

(a) where such meat or part of such meat is corned, cured, pickled or salted,
sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, alone
or in combination, as permitted preservative, provided that the final product
does not contain more than 200 ppm of total nitrate and nitrite calculated
together as sodium nitrite;

(b) in its uncooked form other than meatburger, permitted preservative;

(ba) permitted colouring substance;

(c) permitted flavouring substance;

(d) permitted flavour enhancer; and

(e) the following permitted food conditioner:

(i) any phosphate in such a proportion that the total phosphorus content
calculated as phosphorus pentoxide does not exceed 0.3 per cent;

(ii) ascorbic acid, sodium ascorbate, isoascorbic acid and sodium

isoascorbate;

(iii) natural lactic acid;

(iv) transglutaminase.

(8) For the purposes of these Regulations, casing may contain permitted colouring
substance.

(8A) Canned manufactured meat shall contain not less than 90 per cent of
manufactured meat.

(9) There shall be written in the label on a package containing meatburger, the
common name of the meat from which it is prepared conjoined with the word
"burger".

(10) Where manufactured meat is sold in casing, there shall be written in the label
on a package containing such food, the type of casing used. In the case of
casing of animal origin, the name of the animal from which it is prepared shall
be declared on the label.

(11) There shall be written in uniform lettering in the label on a package containing
canned manufactured meat the words "manufactured meat" or any other word
or words having the same or a similar effect.

(12) The word "meat" shall not appear in the label on a package containing canned
manufactured meat unless it is conjoined with the word "manufactured".

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 [Updated until Jan 2014]

[Am. P.U.(A) 162/88, 131/02, 113/09]

148. Smoked meat.

(1) Smoked meat shall be the meat product obtained by subjecting meat or
manufactured meat to the action of smoke derived from wood that is free from
paint or timber preservatives. It may contain formaldehyde incidentally absorbed
in the processing in a proportion not exceeding 5 mg/kg.

(2) Smoked meat may contain permitted flavour enhancer.

149. Canned meat.

(1) Canned meat shall be meat or smoked meat packed in clean containers that
are hermetically sealed and processed by heat to ensure preservation. It may
contain salt, potable water and brine.

(2) Canned meat shall contain not less than 90 per cent of meat.

(3) Canned meat may contain -

(a) sodium nitrate, potassium nitrate, sodium nitrite, or potassium nitrite, alone
or in combination, as permitted preservative, provided that the final product
does not contain more than 200 ppm of total nitrate and nitrite calculated
together as sodium nitrite;

(b) permitted flavouring substance;

(c) permitted flavour enhancer; and

(d) any phosphate as permitted food conditioner in such a proportion that the
total phosphorus content calculated as phosphorus pentoxide does not
exceed 0.3 per cent.

[Am. P.U.(A) 162/88]

150. [Repealed by P.U.(A) 162/88].

[Am. P.U.(A) 162/88]

151. Canned meat with other food.

(1) Canned meat with other food shall be the meat product prepared from meat,
manufactured meat or smoked with other food, packed in clean containers that
are hermetically sealed and processed by heat to ensure preservation. Where
the meat is named first in the description or name on the container, the product
shall contain not less than 45 per cent of meat of the kind so named.

(2) Canned meat with other food may contain -

(a) sodium nitrate, potassium nitrate, sodium nitrite or potassium nitrite, alone
or in combination, as permitted preservative, provided that the final product
does not contain more than 200 ppm of total nitrate and nitrite calculated
together as sodium nitrite;

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(b) permitted flavouring substance;

(c) permitted flavour enhancer; and

(a) permitted food conditioner, including any phosphate, in such a proportion

that the total phosphorus content calculated as phosphorus pentoxide,
does not exceed 0.3 per cent.

(3) There shall be written in the label on a package containing canned meat with
other food the words "meat with (state the name of the other food)" or any other
word or words having the same or a similar effect.

[Am. P.U.(A) 162/88]

152. Meat extract or meat essence.

(1) Meat extract or meat essence shall be the meat product obtained solely from
meat by extraction, or expression or both and may be concentrated. It shall
contain not less than 80 per cent of meat extract. It may contain salt and spices.
(2) Meat extract or meat essence may contain caramel as a colouring substance,
permitted flavouring substance, permitted flavour enhancer and permitted food
conditioner.
[Am. P.U.(A) 162/88]
153. Edible gelatin.

(1) Edible gelatin shall be the clean, wholesome product obtained by processing
the skin, bones or other collagenous materials of animals ordinarily used for
human consumption. It shall not contain more than 16 per cent of water and
shall not yield more than 3 per cent of ash. A 5 per cent aqueous solution of
edible gelatin maintained at 18.5°C for 2 hours shall form a jelly. A 5 per cent
solution prepared by soaking the edible gelatin for 1 hour in cold water shall, on
warming to 60°C with stirring, be clear and light in colour and free from
offensive taste and odour.

(2) Edible gelatin may contain permitted preservative.

(3) No label on any package containing gelatin shall claim that the food is edible
gelatin unless the common name of the animal from which the edible gelatin is
obtained is stated on such label.

(4) Where edible gelatin has been added to any food, there shall be written in the
label on a package containing such food, in not less than 10 point lettering, the
words "contains edible gelatin from (state the common name of the animal from
which the edible gelatin is obtained)".

(5) Every package containing edible gelatin shall be labelled with a direction for its
use.

154. Meat or meat product shall not contain oestrogen residue.

(1) For the purposes of these Regulations, no meat or meat product shall contain

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residue of the following compounds:

(a) diethylstilbestrol [3, 4-bis (p-hydroxyphenyl)-3-hexene];

(b) hexoestrol [3, 4-bis (p-hydroxyphenyl)-n-hexane];

(c) dienoestrol [3, 4-bis (p-hydroxyphenyl)-2, 4-hexadiene].

155. Particular labelling requirement of meat and meat product.

(1) There shall be written in the label on a package containing meat and meat
product, in not less than 10 point lettering-

(a) the common name of the kinds of meat from which its content has been
prepared; and

(b) where its content consists of two or more kinds of meat, the common name
of the kind of meat present, in descending order of the proportion present.

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Milk and Milk Product

82. Milk, raw milk or fresh milk.

(1) In these Regulations, “milk”, “raw milk” or “fresh milk” means the normal, clean, fresh
mammary secretion of healthy cow, buffalo, goat or sheep that is properly fed and
kept, excluding that obtained during the four days immediately following calving.

(2) Milk –

(a) shall contain not less than –

(i) 3.25 per cent of milk fat; and

(ii) 8.5 per cent of non-fat milk solids; and

(b) shall not contain any –

(i) added water;

(ii) permitted food additive;

(iii) other added substance; or

(iv) trace of antibiotic substance.

(3) [Repealed by P.U.(A) 162/88].

(4) Milk may have been cooled but shall not have been subjected to heat, irradiation, or
any other physical treatment.

(5) Milk, when subjected to the Reductase Test, shall not completely decolourize any
methylene blue solution in less than 4 hours.

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(6) The standards prescribed for milk and milk product in these Regulations are those of
cow’s milk.

[Am. P.U.(A) 162/88]

83. Milk product.

Milk product shall be any product prepared from milk and includes the food for which a
standard is prescribed in regulations 84 to 87 and regulations 89 to 116.

84. Skimmed milk, skim milk, non-fat milk or separated milk.

(1) Skimmed milk, skim milk, non-fat milk or separated milk shall be milk from which milk
fat has been removed.

(2) Skimmed milk, skim milk, non-fat milk or separated milk –

(a) shall not contain more than 0.5 per cent of milk fat; and

(b) shall contain not less than 8.5 per cent of non-fat milk solids.

(3) Skimmed milk shall conform to the tests specified in subregulation 85(2).

(4) There shall be written in the label on a package containing skimmed milk, skim milk,
non-fat milk or separated milk the words “skimmed milk” or “skim milk” or “non-fat
milk” or “separated milk” as the case may be, immediately followed by the words
“NOT SUITABLE FOR INFANTS EXCEPT ON MEDICAL ADVICE”. The words shall
form the first line or lines of the label and no other words shall appear in the same
line or lines.

[Am. P.U.(A) 183/86]

85. Pasteurized milk.

(1) Pasteurized milk shall be milk that has been efficiently heat-treated by the following
Holding Method or by the High Temperature Short Time Method respectively:

(a) by the Holding Method, the temperature of the milk is raised to not less than
63°C and not more than 65°C and retained at not less than 63°C and not more
than 65°C for at least 30 minutes and then immediately and rapidly reduced to
4°C or less and maintained at that temperature with protection from
contamination until the milk is removed from the premises for delivery;

(b) by the High Temperature Short Time Method, the temperature of the milk is
raised to not less than 73°C and retained at that temperature for at least 15
seconds or its equivalent of time and temperature relationship and then
immediately and rapidly reduced to 4°C or less and maintained at that
temperature with protection from contamination until the milk is removed from
the premises for delivery.

(2) Pasteurized milk shall conform to the following tests:

(a) when subjected to the Reductase Test the sample shall not completely
decolourize the methylene blue solution in less than 5 hours;

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(b) [Repealed by P.U.(A) 162/88];

(c) when subjected to the Phosphatase Test, it shall give a reading not exceeding
10 μg p-nitrophenol per ml of milk;

(d) when pasteurized milk is homogenized, it shall comply with the Homogenization
Test.

(1) There shall be written in the label on a package containing pasteurized milk the
words "pasteurized milk".

[Am. P.U.(A) 162/88]

86. Sterilized milk.

(1) Sterilized milk shall be milk which has been filtered, homogenized and thereafter
heated to and maintained at a temperature of not less than 100°C for a length of time
sufficient to render it commercially sterile and shall be packed in hermetically sealed
containers.

(2) [Repealed by P.U.(A) 162/88].

(3) There shall be written in the label on a package containing sterilized milk the words
"sterilized milk".

[Am. P.U.(A) 162/88]

87. Ultra high temperature milk or U.H.T. milk.

(1) Ultra high temperature milk or U.H.T. milk shall be milk which has been subjected to
heat treatment by being retained at a temperature of not less than 135°C for at least
two seconds to render it commercially sterile and immediately aseptically packed in
sterile containers.

(2) There shall be written in the label on a package containing ultra high temperature
milk or U.H.T. milk the words "ultra high temperature milk" or "U.H.T. milk", as the
case may be.

[Am. P.U.(A) 162/88]

88. Reference to milk as food.

Any reference in these Regulations to "milk" as food or as ingredient that shall or may be
included in any food shall be deemed to be a reference to "pasteurized milk", "sterilized
milk", "ultra high temperature milk" or "U.H.T. milk", but shall not include milk, raw milk or
fresh milk as specified in regulation 82.

89. Flavoured milk.

(1) Flavoured milk shall be milk or recombined milk to which permitted flavouring
substance has been added and may contain sugar or salt or both. It shall have been
efficiently heat-treated by one of the methods specified in paragraph 85(1)(a) or (b),
subregulation 86(1) or subregulation 87(1).

(2) Flavoured milk shall contain not less than –

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(a) 2 per cent of milk fat; and

(b) 8 per cent of non-fat milk solids.

(3) Flavoured milk may contain sucralose as permitted sweetening substance not
exceeding 300 mg per kg, permitted colouring substance and permitted food
conditioner.

[Am. P.U.(A) 313/12].

(4) Flavoured milk shall be homogenized and shall comply with the Homogenization
Test.

(5) [Repealed by P.U.(A) 162/88].

(6) In the case of flavoured milk prepared from pasteurized milk, no ingredient shall be
added to such milk after pasteurizing, except that permitted colouring substance and
permitted flavouring substance may be added to such milk after pasteurizing,
provided that the permitted colouring substance and permitted flavouring substance
are sterilized and the addition is made immediately before the flavoured milk is
packed into final containers.

(7) There shall be written in the label on a package containing flavoured milk, the words
“flavoured milk” or the name of the flavour conjoined with the words “flavoured milk”.
These words shall form the first line of the label and no other words shall appear in
the same line.

[Am. P.U.(A) 183/86, 162/88]

90. Full cream milk powder or dried full cream milk.

(1) Full cream milk powder or dried full cream milk shall be milk or recombined milk from
which the water has been removed.

(2) Full cream milk powder or dried full cream milk –

(a) shall not contain more than 5 per cent of water; and

(b) shall contain not less than 26 per cent of milk fat.

(3) Full cream milk powder or dried full cream milk may contain permitted food
conditioner.

(4) There shall be written in the label on a package containing full cream milk powder or
dried full cream milk –

(a) the words “full cream milk powder” or “dried full cream milk”, as the case may
be, immediately followed by the words “NOT SUITABLE FOR INFANTS BELOW
SIX MONTHS OF AGE”. The words shall form the first line or lines of the label
and no other words shall appear in the same line or lines; and

(b) the words “to prepare a liquid milk which shall contain not less than 3.25 per
cent of milk fat and not less than 8.5 per cent of non-fat milk solids, add (state
the number) parts of water by volume to 1 part of this milk powder by volume”.

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(5) The words “specially suitable for young children” or any word having the same or a
similar effect shall not be used in the label on a package containing full cream milk
powder or dried full cream milk.

[Am. P.U.(A) 131/02, 88/03]

91. Skimmed milk powder, skim milk powder, dried non-fat milk solids or separated milk
powder.

(1) Skimmed milk powder, skim milk powder, dried non-fat milk solids or separated milk
powder shall be the product obtained by removing the water from skimmed milk.

(2) Skimmed milk powder, skim milk powder, dried non-fat milk solids or separated milk
powder shall not contain more than –

(a) 5 per cent of water; and

(b) 1.5 per cent of milk fat.

(3) Skimmed milk powder, skim milk powder, dried non-fat milk solids or separated milk
powder may contain permitted food container.

(4) There shall be written in the label on a package containing skimmed milk powder,
skim milk powder, dried non-fat milk solids or separated milk powder, the words
“skimmed milk powder” or “skim milk powder” or “dried non-fat milk solids” or
“separated milk powder”, as the case may be, immediately followed by the words
“NOT SUITABLE FOR INFANTS EXCEPT ON MEDICAL ADVICE”. The words shall
form the first line or lines of the label and no other words shall appear in the same
line or lines.

(5) Every package of skimmed milk powder, skim milk powder, dried non-fat milk solids
or separated milk shall be labelled with a direction for its use.

[Am. P.U.(A) 162/88]

91A. Malted milk powder.

(1) Malted milk powder shall be the dried product prepared from milk or dried milk or a
combination of both, with or without edible vegetable fat or or edible vegetable oil and
the soluble solids of malt; and shall be free from rancidity.

(2) Malted milk powder-

(a) shall contain the following:

(i) not less than 7.5 per cent of milk fat or edible vegetable fat or edible
vegetable oil or a combination of both; and

(ii) soluble solids produced from wheat or other cereals by the enzymatic action
of malt;

(b) may contain not more than 0.8 per cent of soya bean lecithin; and

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(c) shall not contain more than 5 per cent of water.

(3) Malted milk powder may contain permitted flavouring substance and permitted food
conditioner.

[Ins. P.U.(A) 90/99]

91B. “Formulated milk powder for children

(1) Formulated milk powder for children shall be prepared from milk of cows or of other
animals, with or without the addition of other constituents of animal or plant origin,
which have been proven suitable for children, with or without other ingredients
necessary to achieve the essential composition of the product as set out in
subregulation (4).

(2) For the purposes of this regulation, “children” means persons from the age of twelve
months to nine years.

(3) Formulated milk powder for children—

(a) shall contain—

(i) nutrients as specified in column (1) of Table I to the Sixteenth AA

Schedule, in amounts not less than that specified in column (2) of the
Table;
(ii) not less than 11.2 g per100 g of fat and not more than 25 g per 100 g of
fat; and
(iii) not less than 7 g per 100 g of protein from milk; and

(b) may contain other suitable food substances including cocoa, honey, corn, soya,
cereals and fruits;

(c) may contain L(+) lactic acid producing cultures;

(d) may contain sucrose, glucose, fructose, glucose syrup and dextrose as
permitted sweetening substances. The total sucrose content in formulated milk
powder for children shall not exceed 12 g per 100 g. For flavoured variants of
formulated milk powder for children, the total sucrose content shall not exceed
20 g per 100 g;

(e) may contain optional ingredients as specified in column (1) of Table II to the
Sixteenth AA Schedule in an amount of not more than the maximum permitted
proportion as specified against it in column (2) of the Table; and

(f) may contain―

(i) permitted food conditioner;

(ii) permitted flavouring substance;
(iii) permitted colouring substance; and
(iv) the following permitted antioxidants:

(a) mixed tocopherols concentrate or –tocopherol, singly or in

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 [Updated until Jan 2014]

combination, not exceeding 20 mg per 100 g of milk powder;

and

(b) L–ascorbyl palmitate or L-ascorbic acid and its sodium or

calcium salts, singly or in combination, not exceeding 33 mg
per 100 g of milk powder, expressed as ascorbic acid.

(4) The nutrients specified in Table I to the Twelfth Schedule may be added into
formulated milk powder for children.

(5) There shall be written in the label on a package containing formulated milk powder for
children―

(a) in not less than 12 point lettering, except for packages below 250g―

(i) the words “Formulated milk powder for children”; and

(ii) the recommended age group;

(b) in not less than 10 point lettering and in bold the following statements:

(i) “NOT SUITABLE FOR INFANTS BELOW TWELVE (12) MONTHS

OF AGE”;
(ii) “BREAST MILK IS THE BEST FOOD FOR INFANTS”; and
(iii) “THIS PRODUCT IS NOT THE ONLY FOOD FOR CHILDREN”;

(c) the amount of energy expressed in kilocalorie (kcal) per 100 g or per
package, or expressed in kilojoule (kJ) per 100 g or per package if the package
contains only a single portion and per serving as quantified on the label;

(d) the amount of protein, fat and carbohydrate expressed in gram per 100 g or
per package if the package contains only a single portion and per serving as
quantified on the label;

(e) the amount of nutrients specified in column (1) of Table I to the Sixteenth AA
Schedule expressed in per 100g or per package if the package contains only a
single portion and per serving as quantified on the label;

(f) the method of preparing the food which shall include a statement of the
quantity or the amount of food directed to be used in the preparation to be given to
the children;

(g) a statement suggesting the amount of the prepared food to be given at one
time, and the number of times such amount is to be given per day; and

(h) direction for storage and information regarding its keeping before and after
the package has been opened.

(6) Formulated milk powder for children or ingredients used in making the product shall
not contain partially hydrogenated oils and fats, and shall not have been treated by
ionizing radiation.
[Ins. P.U.(A) 313/12]

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 [Updated until Jan 2014]

92. Recombined milk.

(1) Recombined milk shall be the product prepared from the constituents of milk
combined with water or milk or both and shall be subjected to pasteurization,
sterilization or ultra high temperature. It may contain salt and permitted food
conditioner. In all other respects, it shall comply with the standard for pasteurized
milk, sterilized milk or ultra high temperature milk, as the case may be, prescribed in
regulations 85, 86 and 87.

(2) There shall be written in the label on a package containing recombined milk the
words "recombined milk" and the words shall be conjoined in uniform lettering with
the type of heat treatment applied.

[Am. P.U.(A) 162/88]

93. Reconstituted milk.

(1) Reconstituted milk shall be the liquid product prepared by the addition of water to full
cream milk powder and shall be subjected to pasteurization, sterilization or ultra high
temperature. It may contain salt and permitted food conditioner. In all other respects,
it shall comply with the standard for pasteurized milk, sterilized milk or ultra high
temperature milk, as the case may be, prescribed in regulations 85, 86 and 87.

(2) There shall be written in the label on a package containing reconstituted milk the
words "reconstituted milk" and the words shall be conjoined in uniform lettering with
the type of heat treatment applied.

[Am. P.U.(A) 162/88]

94. Evaporated milk or unsweetened condensed milk.

(1) Evaporated milk or unsweetened condensed milk shall be the product obtained by
evaporating from milk, a portion of its water or by recombining of milk constituents
and part evaporation.

(2) Evaporated milk or unsweetened condensed milk shall contain not less than –

(a) 8 per cent of milk fat;

(b) 28 per cent of total milk solids; and

(c) 670 International Units of Vitamin A per 100 g.

(3) Evaporated milk or unsweetened condensed milk may contain the following permitted
food conditioner:

(a) sodium, potassium and calcium salts of hydrochloric acid, citric acid, carbonic
acid, orthophosporic acid, and polyphosphoric acid, either singly in a proportion
not exceeding 0.2 per cent or in combination, in a proportion not exceeding 0.3
per cent calculated on a water-free basis;

(b) carrageenan in a proportion not exceeding 0.015 per cent;

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 [Updated until Jan 2014]

(c) lecithin in a proportion not exceeding 0.2 per cent;

(4) There shall be written in the label on a package containing evaporated milk or
unsweetened condensed milk –

(a) the words “evaporated milk” or “unsweetened condensed milk”, as the case may
be, immediately followed by the words “NOT SUITABLE FOR INFANTS”. The
words shall form the first line or lines of the label and no other words shall
appear in the same line or lines; and

(b) the words “to prepare a liquid milk which shall contain not less than 3.25 per
cent of milk fat and not less than 8.5 per cent of non-fat milk solids, add (state
the number) parts of water by volume to 1 part of this unsweetened condensed
milk by volume”.

[Am. P.U.(A) 162/88, 521/92]

95. Condensed milk or sweetened condensed milk.

(1) Condensed milk or sweetened condensed milk shall be the product obtained by
evaporating from milk, a portion of its water or by recombining milk constituents and
adding sugar to the remainder.

(2) Condensed milk or sweetened condensed milk shall contain not less than –

(a) 8 per cent of milk fat;

(b) 28 per cent of total milk solids; and

(b) 670 International Units of Vitamin A per 100 g.

(3) There shall be written in the label on a package containing condensed milk or
sweetened condensed milk –

(a) the words, "condensed milk" or “sweetened condensed milk", as the case may
be, immediately followed by the words "NOT SUITABLE FOR INFANTS". The
words shall form the first line or lines of the label and no other words shall
appear in the same line or lines; and

(b) the words "to prepare a liquid milk which shall contain not less than 3.25 per
cent of milk fat and not less than 8.5 per cent of non-fat milk solids add (state the
number) parts of water by volume to 1 part of this sweetened condensed milk by
volume".

[Am. P.U.(A) 162/88, 521/92]

96. Lactose hydrolysed milk.

(1) Lactose hydrolysed milk shall be the product made from milk treated with enzyme
lactase to give a low lactose milk, containing glucose and galactose.

(2) Lactose hydrolysed milk –

(a) shall contain not less than –

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(i) 3.25 per cent of milk fat; and

(ii) 8.5 per cent of non-fat milk solids; and

(b) shall not contain more than 1.25 per cent of lactose.

(3) Lactose hydrolysed milk may contain permitted flavouring substance and permitted
colouring substance.

(4) Where lactose hydrolysed milk is flavoured, it –

(a) shall contain not less than –

(i) 2 per cent of milk fat; and

(ii) 8 per cent of non-fat milk solids; and

(b) shall not contain more than 1.25 per cent of lactose.

(5) There shall be written in the label on a package containing lactose hydrolysed milk
the words “lactose hydrolysed milk”, and in the case of flavoured lactose hydrolysed
milk, the words “flavoured lactose hydrolysed milk” or the name of the flavoured
conjoined with the words “flavoured lactose hydrolysed milk”. The words shall form
the first line of the label and no other words shall appear in the same line.

[Am. P.U.(A) 162/88]

97. Filled milk.

(1) Filled milk shall be a product which in general composition, appearance,

characteristic and intended use is similar to milk specified in regulation 82 and in
which the milk fat has been replaced wholly or partly by an equivalent amount of
edible vegetable oil or edible vegetable fat or a combination of these. It shall be
subjected to sterilization of ultra high temperature.

(2) Filled milk shall contain not less than –

(a) 3.25 per cent of fat;

(b) 9 per cent of non-fat milk solids; and

(c) 670 International Units of Vitamin A per 100 g.

(3) Filled milk may contain permitted food conditioner.

(4) There shall be written in the label on a package containing filled milk –

(a) the words “filled milk” to be conjoined with the type of heat treatment applied,
immediately followed with the words “NOT SUITABLE FOR INFANTS”. The
words shall form the first line or lines of the label and no other words shall
appear in the same line or lines; and

(b) a statement as to the type of edible vegetable fat or edible vegetable oil present
as an ingredient.

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97A. Filled milk powder.

(1) Filled milk powder shall be a product which in general composition, appearance,
characteristic and intended use is similar to full cream milk powder or dried full cream
milk as specified in regulation 90, and in which the milk fat has been replaced wholly
or partly by an equivalent amount of edible vegetable oil or edible vegetable fat or a
combination of both.

(2) Filled milk powder shall contain not less than 670 International Units of Vitamin A per
100g.

(3) Filled milk powder may contain permitted food conditioner.

(4) There shall be written in the label on a package containing filled milk powder –

(a) the words “Filled milk powder” immediately followed by the words “NOT
SUITABLE FOR INFANTS” and other word or words shall not appear in the
same line or lines; and

(b) the words “To prepare liquid filled milk powder which shall contain not less than
3.25 per cent of milk fat and not less than 8.5 per cent of non-fat milk solids, add
(state the number) parts of water by volume to 1 part of this liquid filled milk
powder by volume.”

[Ins. P.U.(A) 90/99]

98. Evaporated filled milk or unsweetened condensed filled milk.

(1) Evaporated filled milk or unsweetened condensed filled milk shall in all respects
comply with the standard for evaporated milk except that the milk fat content is
replaced by edible vegetable oil or edible vegetable fat.

(2) There shall be written in the label on a package containing evaporated filled milk or
unsweetened condensed filled milk –

(a) the words “evaporated filled milk” or “unsweetened condensed filled milk”, as the
case may be, immediately followed by the words “NOT SUITABLE FOR
INFANTS”. The words shall form the first line or lines of the label and no other
words shall appear in the same line or lines;

(b) the words “contains vegetable fat” or “contains vegetable oil”, as the case may
be; and

(c) the words “to prepare a liquid milk which shall contain not less than 8.5 per cent
of non-fat milk solids, add (state the number) parts of water by volume to 1 part
of this unsweetened condensed filled milk by volume”.

99. Condensed filled milk or sweetened condensed filled milk.

(1) Condensed filled milk or sweetened condensed filled milk shall in all respects comply
with the standard for sweetened condensed milk except that the milk fat content is
replaced by edible vegetable oil or edible vegetable fat.

(2) There shall be written in the label on a package containing condensed filled milk or

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 [Updated until Jan 2014]

sweetened condensed filled milk –

(a) the words “condensed filled milk” or “sweetened condensed filled milk”, as the
case may be, immediately followed by the words “NOT SUITABLE FOR
INFANTS”. The words shall form the first line or lines of the label and no other
words shall appear in the same line or lines;

(b) the words “contains vegetable fat” or “contains vegetable oil”, as the case may
be; and

(c) the words “to prepare a liquid milk which shall contain not less than 8.5 per cent
of non-fat milk solids, add (state the number) parts of water by volume to 1 part
of this sweetened condensed filled milk by volume”.

100. Cream or raw cream.

(1) Cream or raw cream shall be the fatty liquid prepared from milk by separating the
milk constituents, through a separation process in such a manner so as to extract the
milk fat content.

(2) Cream or raw cream—

(a) shall contain not less than 35 per cent of milk fat; and

(b) shall not contain any added substance

(3) cream or raw cream when subjected to the Reductase Test shall not completely
decolourise the methylene blue in less than 4 hours.

(4) Cream or raw cream may contain permitted food container.

101. Pasteurized cream.

(1) Pasteurized cream shall be cream which has been efficiently heat-treated either by
the Holding Method or by the High Temperature Short Time Method.

(2) Pasteurized cream shall conform to the following tests:

(a) when subjected to the Reductase Test for cream the sample shall not
completely decolourise the methylene blue in less than 5 hours;

(b) [Repealed by P.U.(A) 162/88].

(c) when subjected to the Phosphatase Test, it shall give a reading not exceeding
10 µg of p-nitrophenol per ml of cream.

(3) Pasteurized cream may contain permitted food conditioner.

(4) There shall be written in the label or embossed elsewhere on the package of
pasteurized cream the words “pasteurized cream”. Alternatively, the disc, cap or
device used for sealing the package may be labeled or embossed, in not less than 4
point lettering, with these words.

(5) Any reference in these Regulations to “cream” as food or as an ingredient that shall
or may be included in food shall be deemed to be a reference to “pasteurized cream”

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but shall not include the cream specified in regulation 100.

[Am. P.U.(A) 183/86, 162/88]

102. Reduced cream or pouring cream.

(1) Reduced cream or pouring cream shall be the product containing not less than 18
per cent and not more than 34 per cent of milk fat. In all other respects it shall comply
with the standard for pasteurized cream prescribed in regulation 101.

(2) There shall be written in the label on a package containing reduced cream or pouring
cream the words “reduced cream” or “pouring cream”, as the case may be.

103. Butter.

(1) In these Regulations, “butter” means the solid product derived exclusively from milk
or cream, or both, and shall be free from rancidity.

(2) Butter—

(a) shall contain not less than 80 per cent of milk fat;

(b) shall not contain more than 16 per cent of water; and

(c) may contain salt.

(3) Butter may contain permitted colouring substance of vegetable origin and permitted
antioxidant.

104. Recombined butter.

(1) Recombined butter shall be the product obtained from anhydrous milk fat, which
consists of 99.9 per cent of pure milk fat, with potable water and milk solids or
skimmed milk. It may contain permitted food conditioner. In all other respects, it shall
comply with the standard for butter prescribed in regulation 103.

(2) There shall be written in the label on a package containing recombined butter the
words “recombined butter”.

[Am. P.U.(A) 162/88]

105. Ghee.

(1) Ghee shall be the pure clarified milk fat obtained by removal of water and non-fat
milk solids from milk, butter or cream.

(2) Ghee—

(a) shall not contain more than—

(i) 0.3 per cent of water; and

(ii) 3 per cent of free fatty acid (as oleic acid); and

(b) shall have—

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 [Updated until Jan 2014]

(i) a Reichert value of not less than 23.5;

(ii) a Polenske value of from 1.5 to 4; and

(iii) butyro number of from 42 to 45 at 40˚C.

(3) Ghee may contain permitted antioxidant.

106. Cheese.

(1) Cheese shall be the fresh or matured solid or semi-solid product obtained by
coagulating milk, cream, skimmed or partly skimmed milk or any component of milk,
or a mixture of any such substance with rennet or any other protein coagulating
enzymes and includes the food for which a standard is prescribed in regulations 107
and 108.

(2) Cheese may contain ripening ferments, harmless acid-producing bacterial cultures,
special mould cultures and may be coated with harmless wax or plastic.

(3) Except as otherwise provided in these Regulations, cheese—

(a) shall contain not less than 40 per cent of milk fat on a water-free basis;

(b) may contain permitted preservative, permitted colouring substance of vegetable

origin and permitted flavouring substance; and

(c) may contain transglutaminase as a permitted food conditioner.

(4) Hard cheese shall be cheese containing not more than 39 per cent of water.

[Am. P.U.(A) 113/09]

107. Cottage cheese.

(1) Cottage cheese shall be cheese made from pasteurized milk from which part of its fat
has been removed, or by the addition of dried non-fat milk solids.

(2) Cottage cheese shall not contain more than 80 per cent of water.

(3) Where cottage cheese is sold as “creamed” or designated as “creamed cottage

cheese” the product shall comply with the standard prescribed in subregulations (1)
and (2), and shall contain not less than 20 per cent of milk fat on a water- free basis.

(4) Cottage cheese may contain permitted preservative.

(5) There shall be written in the label on a package containing cottage cheese the words
“cottage cheese”.

108. Cream cheese.

(1) Cream cheese shall be cheese made from cream or from milk to which cream has
been added.

(2) Cream cheese—

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 [Updated until Jan 2014]

(a) shall contain not more than—

(i) 55 per cent of water; and

(ii) 0.5 per cent of stabiliser or emulsifier as permitted food conditioner; and

(b) shall contain not less than 65 per cent of milk fat on a water-free basis.

(3) Cream cheese may contain permitted preservative.

(4) There shall be written in the label on a package containing cream cheese the words
“cream cheese”.

109. Processed cheese.

(1) Processed cheese shall be the product obtained by grinding, mixing, melting and
emulsifying one or more varieties of cheese and may contain—

(a) cultures of harmless bacteria;

(b) cream, butter and other milk products;

(c) salt;

(d) sugar;

(e) vinegar; and

(f) any other food.

(2) Processed cheese shall contain not less than 51 per cent of the dry matter derived
from cheese.

(3) Processed cheese may contain permitted preservative, permitted colouring

substance, permitted flavouring substance, permitted flavour enhancer and permitted
food conditioner.

110. Cheese paste, cheese spread or cheese mixture.

(1) Cheese paste, cheese spread or cheese mixture shall be the product obtained by
mixing cheese with condiments and other cheese food.

(2) Cheese paste, cheese spread or cheese mixture—

(a) shall contain not less than 75 per cent of cheese; and

(b) shall not contain more than—

(i) 3 per cent of permitted emulsifier; and

(ii) 50 per cent of water.

(3) Cheese paste, cheese spread or cheese mixture may contain permitted preservative,
permitted colouring substance of vegetable origin, permitted flavouring substance
and permitted food conditioner.

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(4) There shall be written in the label on a package containing cheese paste, cheese
spread or cheese mixture the words “cheese paste” or “cheese spread” or “cheese
mixture”, as the case may be.

111. Club cheese or lucheon cheese.

(1) Club cheese or luncheon cheese shall be the product obtained by mixing cheese with
other food.

(2) Club cheese or luncheon cheese—

(a) shall contain not less than—

(i) 95 per cent of cheese; and

(ii) 40 per cent of milk fat on a water-free basis; and

(b) shall not contain more than 35 per cent of water.

(3) Club cheese or luncheon cheese may contain permitted preservative, permitted
colouring substance of vegetable origin, permitted flavouring substance and
permitted food conditioner.

(4) There shall be written in the label on a package containing club cheese or luncheon
cheese the words “club cheese” or “luncheon cheese”, as the case may be.

112. Dried cheese or powdered cheese.

(1) Dried cheese or powdered cheese shall be the product obtained by the drying of
cheese. It shall not contain more than 8 per cent of water.

(2) Dried cheese or powdered cheese may contain—

(a) permitted preservative; and

(b) not more than 4 per cent of emulsifier as permitted food conditioner.

(3) There shall be written in the label on a package containing dried cheese or powdered
cheese the words “dried cheese” or “powdered cheese”, as the case may be.

113. Cultured milk or fermented milk.

(1) Cultured milk or fermented milk shall be the product prepared by culturing
pasteurized milk, sterilized milk, skimmed milk, recombined milk, pasteurized cream
or reduced cream with suitable lactic acid bacteria. It shall include yogurt, cultured
cream or sour cream.

(2) Cultured milk or fermented milk—

(a) may contain living culture of any of the organisms mentioned in subregulation
(1);

(b) may contain added milk solids, permitted sweetening substance, salt and fruit;
and

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 [Updated until Jan 2014]

(c) shall have an acidity of not less than 0.5 per cent calculated as lactic acid.

(3) Cultured milk or fermented milk may contain permitted colouring substance,
permitted flavouring substance and permitted food conditioner.

(4) There shall be written in the label on a package containing fermented milk the words
“fermented milk”.

[Am. P.U.(A) 162/88]

114. [Repealed by P.U.(A) 162/88].

[Am. P.U.(A) 162/88]
115. [Repealed by P.U.(A) 162/88].
[Am. P.U.(A) 162/88]

116. Ice cream.

(1) Ice cream shall be made from milk or milk product with milk fat, vegetable fat, cream,
butter or a combination of these and sugar, and may contain other wholesome food.

(2) Ice cream shall—

(a) contain not less than 10 per cent of milk fat or vegetable fat or a combination of
these; and

(b) comply with the microbiological standard prescribed in regulation 39.

(3) Ice cream may contain permitted colouring substance, permitted flavouring
substance and permitted food conditioner.

(4) Ice cream ingredients shall be efficiently heat-treated either by being kept at
temperature of not less than 69°C for at least 20 minutes, or not less than 74°C for at
least 10 minutes, or not less than 80°C for at least 15 seconds or not less than 86°C
for at least 10 seconds or other equivalent time-temperature relationship and then
frozen.

(5) The volume of air incorporated in ice cream shall be such that the weight per unit
volume of the ice cream in its frozen condition shall be not less than 0.43 calculated
as gram per millilitre.

(6) Where fruit, chocolate or other food is added to ice cream, or ice cream is externally
coated, the fruit, chocolate or other food, or coating, if it is capable of being readily
separated for the purpose of analysis, shall be deemed to be not part of the ice
cream for the purpose of determining the content of fat or the weight per unit volume.

(7) No person shall import, prepare or advertise for sale or sell any ice cream, the flavour
of which is indicated by the name of a fruit, unless the ice cream contains not less
than 5 per cent of that fruit or the juice of that fruit, or the word "flavour" is conjoined
in uniform lettering, with the name of the fruit.

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 [Updated until Jan 2014]

(8) No package of ice cream shall be labeled with the word "dairy" or any word of similar
meaning unless its fat content is derived solely from milk.

(9) No picture of any fruit, or expression or device (other than the name of the fruit
conjoined with the word "flavour") that indicates, suggests or implies the presence of
a fruit or fruit juice in any ice cream shall appear in the label on any package of ice
cream that does not contain at least 5 per cent of that fruit or fruit juice, as the case
may be.

[Am. P.U.(A) 162/88]

117. Particular labelling requirements of milk and milk product.

(1) The term "fresh" may be used on the label on any package of pasteurized milk, UHT
milk, sterilized milk and flavoured milk; provided that in the case of flavoured milk, the
term "fresh" shall not be conjoined with the words "flavoured milk" except only to
denote the milk from which it is prepared as specified in subregulation 89(1).

(1A) There shall be written in the label on a package containing milk or milk products,
other than cow's milk and the product prepared from cow's milk, in not less than 10
point lettering, the common name of the animal which is its source.

(2) The term "full cream" may only be used for milk product that complies with the
standard for full cream milk powder prescribed in regulation 90, before or after
dilution.

(3) Subject to subregulations (1) and (2), no word other than the word or words "fresh"
and "full cream" shall be conjoined with the word "milk" unless the product complies
with the standard prescribed for such product in these Regulations.

(4) Except as otherwise provided in these Regulations, the word "butter" or "cream" shall
not appear on the label of any package of food other than creamer, cream crackers,
cream soda, cream soup, cream biscuit and confectionery cream.

(5) A picture of an infant or parts of an infant shall not be displayed in the label on a
package containing milk or milk product.

(6) There shall be written in the label on a package containing milk or milk product or on
the accompanying leaflet a detailed instruction or direction for its preparation and
storage before and after the package has been opened.

(7) Notwithstanding paragraph 10(b), all particulars required to appear on the label on a
package of the milk products specified in regulations 84, 90, 91, 94, 95, 97, 98 and
99 shall be in Bahasa Malaysia and may include translation thereof in any other
language.

[Am. P.U.(A) 162/88]

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 [Updated until Jan 2014]

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Milk Shake

282. Milk shake.

(1) Milk shake shall be the pasteurized or sterilized or ultra high temperature milk,
to which cream, ice-cream, citric acid, tartaric acid or any other food, has been
added immediately before sale.

(2) Milk shake shall contain not less than 3 per cent of milk fat.

(3) [repealed by P.U.(A) 90/99].

(4) Milk shake may contain permitted flavouring substance and permitted food
conditioner.

[Am. P.U.(A) 90/99]

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 [Updated until Jan 2014]

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Natural Mineral Water

360A. Natural mineral water.

(1) Natural mineral water shall be ground water which is obtained for human
consumption from subterranean water-bearing strata through a spring, well,
bore or other exit, with or without the addition of carbon dioxide.

(2) No person shall take any natural mineral water from any source for the
purpose of trade or business unless a licence as set out in the Twenty-seventh
Schedule has been granted by the Director.

(3) An application for a licence under subregulation (2) shall be made to the
Director in such form and manner and be accompanied with such information
and particulars, as the Director may specify, together with a processing fee of
one hundred and thirty ringgit which is not refundable.

(3A) In approving any application under subregulation (2) the Director may impose
(4) any
(3A) conditions as he
In approving thinks
any fit relating
application to the
under source, extraction
subregulation (2) theand collection,
Director may
preparation, processing and packaging of natural mineral water
impose any conditions as he thinks fit relating to the source, extraction and and
the
subsequent monitoring thereof.
collection, preparation, processing and packaging of natural mineral water and
the subsequent monitoring thereof.
(3B) The Director may at any time and without assigning any reason suspend or
revoke any licence granted or may amend the conditions to which such licence
is subject.
(5) (3B) The Director may at any time and without assigning any reason suspend
or revoke
(3C) The fee forany licence issued
a licence grantedunder
or may amend the (2)
subregulation conditions
shall betosix
which such
thousand
licence
ringgit. is subject.

(4) Natural mineral water shall be –

(6) (3C) The fee for a licence issued under subregulation (2) shall be six thousand
(a) obtained directly from the point of natural emergence or artificial
ringgit.
abstraction of the water and collected under conditions which guarantee
its original bacteriological purity; and

(7) Natural mineral water shall be-

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(a) obtained directly from the point of natural emergence or artificial abstraction of
the water and collected under conditions which guarantee its original
bacteriological purity; and
 [Updated until Jan 2014]

(b) packaged as close as may be practicable to the point of emergence of the

source in accordance with good hygiene practice.

(5) No person shall transport any natural mineral water in bulk for the purpose of
processing or packaging.

(6) Natural mineral water may only be subjected to one or more of the following
treatments:

(a) separation from unstable constituents by decantation or filtration or by

both decantation and filtration;

(b) chlorination followed by dechlorination;

(c) aeration;

(d) deaeration;

(e) carbonation;

(f) decarbonation;

(g) ultraviolet sterilization;

(h) ozone treatment;

(i) pasteurization;

Provided that the treatments specified in this subregulation may only be carried out if
the mineral content of the water is not modified in its essential constituents.

(7) Natural mineral water in its packaged state shall comply with the standard as
prescribed in the Twenty-sixth Schedule.

(8) Natural mineral water shall not contain any of the following contaminants:
(a) phenolic compounds;
(b) surface active agents;
(c) pesticide and polychlorinated biphenyls;

(d) mineral oil;

(e) polynuclear aromatic hydrocarbon.

(1) No natural mineral water shall be fortified or enriched.

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 [Updated until Jan 2014]

(2) Natural mineral water shall be packed in hermatically sealed containers which
are suitable for preventing the possible adulteration or contamination of the
water.

(3) There shall be written in the label on a package containing natural mineral
water-

(a) the words “natural mineral water” or, where the product contains added
carbon dioxide, the words “carbonated natural mineral water” in uniform
lettering of not less than 12 point;

(b) the amount of total dissolved solids present in mg/l;

(c) the name of the mineral contents present and the amount in mg/l in which
each is present;

(d) the pH value of the natural mineral water; and

(e) the location of the source and the nature of the source

[Ins. P.U.(A) 190/91; Am. P.U.(A) 110/93, 123/95, 384/00]

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 [Updated until Jan 2014]

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Nut and Nut Product

252. Nut.

Nut shall be the clean, sound, edible seeds, kernels and other similar parts of plants
that are not classified as cereals, vegetables, fruits or spices and shall include
coconut. Nut may have their outer integument. Nut may contain added salt, edible fat
or edible oil and may be roasted. It shall be free from moulds and insect infestation.

253. Coconut milk.

(1) Coconut milk shall be the dilute emulsion extracted from the matured kernel of
the fruit of Cocos nucifera.

(2) Coconut milk shall-

(a) contain not less than-

(i) 12.7 per cent and not more than 25.3 per cent of total solid;

(ii) 2.7 per cent of non-fat solid; and

(iii) 10 per cent of fat; and

(b) have a pH of not less than 5.9; and

(c) be free from kernel residue.

(3) Coconut milk may contain the following food conditioner:

(a) sucrose esters of fatty acid in a proportion not exceeding 1,500 mg/kg;

(b) any polyoxyethylene sorbitan fatty acid esters in a proportion not exceeding
1,000 mg/kg;

(c) monoglycerides and diglycerides; and

(d) guar gum, xanthan gum, sodium carboxymethyl cellulose and gellan gum.

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 [Updated until Jan 2014]

[Am. P.U.(A) 183/86, 162/88, Sub. P.U.(A) 306/09]

(4) Coconut milk may contain permitted preservative.[Ins. P.U.(A) 318/12]

(5) Nothing in subregulation (4) shall apply to any coconut milk if the coconut milk is
of the nature, quality, quantity, origin or brand requested by the purchaser and
is weighed, counted or measured in the presence of the purchaser.

[Ins. P.U.(A) 318/12]

254. Coconut cream.

(1) Coconut cream shall be the emulsion extracted from the matured kernel of the
fruit of Cocos nucifera.

(2) Coconut cream shall-

(a) contain not less than-

(i) 25.4 per cent and not more than 37.3 per cent of total solid;

(ii) 5.4 per cent of non-fat solid; and

(iii) 20 per cent of fat;

(b) have a pH of not less than 5.9; and

(c) be free from kernel residue.

(3) Coconut cream may contain the following food conditioner:

(a) sucrose esters of fatty acid in a proportion not exceeding 1,500 mg/kg;

(b) any polyoxyethylene sorbitan fatty acid esters in a proportion not exceeding
1,000 mg/kg;

(c) monoglycerides and diglycerides; and

(d) guar gum, xanthan gum, sodium carboxymethyl cellulose and gellan gum.

[Am. P.U.(A) 162/88; Sub. P.U.(A) 306/09]

254A. Coconut cream concentrate.

(1) Coconut cream concentrate shall be the product obtained by removal of water
from the emulsion extracted from the matured kernel of the fruits of Cocos
nucifera.

(2) Coconut cream concentrate shall--

(a) contain not less than-

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 [Updated until Jan 2014]

(i) 37.4 per cent of total solid;

(ii) 8.4 per cent of non-fat solid; and

(iii) 29 per cent of fat;

(b) have a pH of not less than 5.9; and

(c) be free from kernel residue.

(3) Coconut cream concentrate may contain the following food conditioner:

(a) sucrose esters of fatty acid in a proportion not exceeding 1,500 mg/kg;

(b) any polyoxyethylene sorbitan fatty acid esters in a proportion not exceeding
1,000 mg/kg;

(c) monoglycerides and diglycerides; and

(d) guar gum, xanthan gum, sodium carboxymethyl cellulose and gellan gum.

[Ins. P.U.(A) 306/09]

255. Coconut cream powder.

(1) Coconut cream powder shall be the soluble white powder made from coconut
cream as specified in regulation 254.

(2) Coconut cream powder--

(a) shall not contain more than-

(i) 3 per cent of water; and

(ii) 2.5 per cent ash; and

(b) shall contain not less than-

(i) 50 per cent of fat; and

(ii) 5 per cent of protein derived from coconut.

(3) Coconut cream powder may contain permitted food conditioner and permitted
antioxidant.

[Am. P.U.(A) 162/88, 306/09]

256. Dessicated coconut.

(1) Dessicated coconut shall be the dried and shredded kernel of the fruit of Cocos
nucifera.

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 [Updated until Jan 2014]

(2) Dessicated coconut shall not contain more than 3 per cent of water.

[Am. P.U.(A) 162/88]

257. [repealed by P.U.(A) 162/88].

[Am. P.U.(A) 162/88]

258. Coconut paste.

(1) Coconut paste shall be the viscous paste formed after passing dessicated
coconut through the colloid mill.

(2) Coconut paste--

(a) shall contain not less than 50 per cent of coconut oil; and

(b) shall not contain more than 3 per cent of water.

259. Peanut butter.

(1) Peanut butter shall be the product prepared by grinding clean, sound, roasted
peanut kernels that have been decorticated.

(2) Peanut butter-

(a) shall contain not less than-

(i) 85 per cent of peanut; and

(ii) 20 per cent of protein;

(b) shall contain not more than-

(i) 55 per cent of edible fat and edible oil; and

(ii) 3 per cent of water; and

(c) may contain-

(i) sugar or glucose or both;

(ii) not more than--

(aa) 2 per cent of salt; and

(bb) 5 per cent of hydrogenated vegetable oil.

(3) Peanut butter may contain permitted food conditioner and permitted antioxidant.

(4) Peanut butter shall comply with the microbiological standard prescribed in
regulation 39.

[Am. P.U.(A) 162/88]

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[Updated until Jan 2014]

5/192
 [Updated until Jan 2014]

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Packaged Drinking Water

360B. Packaged drinking water.

(1) Packaged drinking water shall be potable water or treated potable water, other
than natural mineral water, that is hermetically sealed in bottles or other
packages and is intended for human consumption.

(1A) No person shall take any drinking water from any source for the purpose of
trade or business unless a licence as set out in the Twenty-eighth Schedule
has been granted by the Director.

(1B) An application for a licence under subregulation (1A) shall be made to the
Director in such form and manner and be accompanied with such information
and particulars, as the Director may specify, together with a processing fee of
one hundred and thirty ringgit which is not refundable.

(1C) In approving any application under subregulation (1A), the Director may impose
such conditions as he thinks fit relating to the source, collection, preparation,
processing and packaging of drinking water and the subsequent monitoring
thereof.

(1D) A person who has been issued with a licence under subregulation (1A) and who
contravenes any of the terms and conditions imposed by the Director may
have his licence suspended or revoked, and the Director may amend at any
time the conditions to which the licence is subject.

(1E) The fee for a licence granted under subregulation (1A) shall be six thousand
ringgit.

(2) Packaged drinking water may contain added chlorides, bicarbonates and
sulphate salts of calcium, magnesium, potassium and sodium, and carbon
dioxide.

(3) Packaged drinking water shall comply with the standard as prescribed in the
Twenty-fifth Schedule.

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 [Updated until Jan 2014]

(4) There shall be written in the label on a package containing drinking water-

(a) the words "drinking water" or, where the product contains added carbon
dioxide, the words "carbonated drinking water" in uniform lettering of not
less than 12 point ;

(b) where the product contains added chlorides, bicarbonates and sulphate
salts of calcium, magnesium, potassium or sodium, the name of the
mineral constituent present and the amount in mg/l in which each present;
and

(c) the nature of its source

[Ins. P.U.(A) 190/91; Am. P.U.(A) 384/00]

360C. Vended water

(1) For the purpose of this regulation―

“water-vending machine” means any self-service machine that upon insertion of

a coin, token or by any other means automatically dispenses unit volume of
water for drinking or other purposes involving a likelihood of the water being
consumed by human; and

“machine-vended water” means any water that is dispensed by a water-vending

machine, which is not placed by a bottler in sealed containers for human
consumption.

(2) Prior to vending, the machine-vended water shall go through the process of:

(a) filtration;
(b) one or more of the following treatments:
(i) reverse osmosis;
(ii) distillation;
(iii) ionization; or
(iv) any equivalent process; and
(c) disinfection.

(3) Machine-vended water shall comply with the standards as prescribed in the
Twenty-Fifth Schedule.

(4) No person shall operate a water-vending machine for the purpose of trade or
business unless a licence as set out in the Thirtieth Schedule has been
granted by the Director.

(5) An application for a licence under subregulation (4) shall be made to the
Director in such form and manner and be accompanied with such information
and particulars as the Director may specify, together with a processing fee of
one hundred and thirty ringgit which is not refundable.

(6) In approving an application under subregulation (4), the Director may impose
such conditions as he thinks fit relating to the processing of the water and the
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 [Updated until Jan 2014]

subsequent monitoring thereof.

(7) The licence to operate a water-vending machine shall be valid for a period of
two years from the date of issuance and may be renewed by the Director upon
application made by the licensee together with the renewal fee of one hundred
and fifty ringgit.

(8) A person who has been issued with a licence under subregulation (4) and who
contravenes any of the terms and condition imposed by the Director may have
his licence suspended or revoked, and the Director may amend at any time
the conditions to which the licence is subject.

(9) The fee for a licence granted under subregulation (4) shall be one hundred
and fifty ringgit.”.
[Ins. P.U.(A) 313/12]

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 [Updated until Jan 2014]

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Salt and Spice

283. Salt.

(1) Salt, other than crude rock salt, shall be crystalline sodium chloride.

(2) On a water-free basis, salt-

(a) shall contain not less than 95 per cent of sodium chloride, food additive
excluded;

(b) may contain not more than-

(i) 1.4 per cent of sulphates, calculated as calcium sulphate (CaSO4);

(ii) 0.5 per cent of calcium and magnesium chloride (CaCl2 and MgCl2); and

(iii) 0.1 per cent of substances other than calcium sulphate, insoluble in cold
water; and

(c) shall not contain metal contaminant in a proportion greater than that
specified in the Fourteenth Schedule.

(3) Salt may contain not more than 10 mg/kg of potassium ferrocyanide, sodium
ferrocyanide or ferric ammonium citrate or any combination of these as
permitted food conditioner.

(4) Any reference in these Regulations to salt as an ingredient in food shall be

deemed to be also a reference to table salt and to iodised table salt.

[Am. P.U.(A) 90/99]

284. Table salt

(1) Table salt shall be refined salt. It shall contain not less than 97 per cent of
sodium chloride on a water-free basis, food additive excluded and shall not
lose more than 1 per cent of its weight on drying at 130°C.

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 [Updated until Jan 2014]

(2) Table salt may contain not more than-

(a) 0.5 per cent of sulphates, calculated as calcium sulphate (CaSO4);

(b) a total of 0.25 per cent of calcium and magnesium chlorides (CaCI 2 and
MgCI2);

(c) 2 per cent of anticaking agent as permitted food conditioner;

(d) 0.1 per cent of substances, other than calcium sulphate or permitted
anticaking agent, that are insoluble in cold water; and

(e) 10 per cent of permitted flavour enhancer.

(3) There shall be written in the label on a package containing table salt with
permitted flavor enhancer, in uniform lettering of not less than 10 point, the
words "table salt with (state the name of the flavour enhancer)". These words
shall form the first line of the label and shall be in a position equally prominent
with that of any other matter marked on or attached to the package. No other
words shall appear in the same line.

[Am. P.U.(A) 162/88, 90/99]

285. Iodised table salt or iodised salt.

(1) Iodised table salt or iodised salt shall be table salt or salt to which has been
added potassium iodide or iodate, or sodium iodide or iodate.

(1A) Iodised table salt or iodised salt shall contain potassium iodide or iodate, or
sodium iodide or iodate equivalent to not less than 20 mg/kg and not more
than 40 mg/kg of iodine.

(2) Iodised table salt or iodised salt may contain sodium thiosulphate (Na2S2O3)
and sodium carbonate (Na2CO3), each in a proportion not exceeding 1,000
mg/kg as permitted food conditioner.

(3) The Minister may, by notification in the Gazette, direct that in certain areas as
designated by the Director or such authorised officer, no person shall
manufacture for sale, sell, expose or offer for sale, consign or deliver salt for
household use and human consumption unless there has been added to it
potassium iodide or iodate, or sodium iodide or iodate in a proportion
equivalent to not less than 20 mg/kg and not more than 30 mg/kg of iodine.

[Am. P.U.(A) 162/88, 90/99, 481/99, 435/10]

286. Spice.

(1) Spice shall be the sound leaves, flowers, buds, fruits, seeds, barks or rhizomes
of plants, that are suitable for use as condiments for imparting any flavour or
aroma to food and from which the oil or other flavouring constituent naturally
present has not been removed and includes the food for which a standard is
prescribed in regulations 287 to 333. Spice may be dried or ground or both.

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 [Updated until Jan 2014]

(2) Ground spice may contain anticaking agent as permitted food conditioner.

287. Aniseed.

(1) Aniseed shall be the dried, ripe fruit of the plant Pimpinella anisum.

(2) Aniseed-

(a) shall not contain more than-

(i) 9 per cent of total ash; and

(ii) 1.5 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 1 per cent vlw of volatile essential oil.

287A. Aniseed powder.

Aniseed powder shall be the powder obtained from the clean, dried fruit of Pimpinella
anisum and shall contain not less than 0.7 per cent volume per weight of volatile
essential oil.

[Ins. P.U.(A) 123/95]

288. Caraway seed.

Caraway seed shall be the dried seed of the plant Carum carvi. It shall contain not
less than 3 per cent volume per weight of volatile essential oil.

289. Caraway powder.

(1) Caraway powder shall be the powder obtained from the clean, dried seed of
Carum carvi.

(2) Caraway powder-

(a) shall not contain more than-

(i) 10 per cent of water;

(ii) 8 per cent of total ash; and

(iii) 1.5 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 3 per cent volume per weight of volatile
essential oil.

290. Cardamom.

Cardamom shall be the dried, almost ripe fruit of the plant Elettaria cardamomum. It
shall contain not less than 3 per cent volume per weight of volatile essential oil.

291. Cardamom seed.

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 [Updated until Jan 2014]

Cardamom seed shall be the dried seed obtained by separating the seed from the
capsule of the plant Elettaria cardamomum. It shall contain not less than 3 per cent
volume per weight of volatile essential oil.

292. Cardamom powder.

(1) Cardamom powder shall be the powder obtained from the clean, dried seed
separated from the capsule of Elettaria cardamomum.

(2) Cardamom powder--

(a) shall not contain more than-

(i) 14 per cent of water;

(ii) 8 per cent of total ash; and

(iii) 3 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 3 per cent volume per weight of volatile
essential oil.

293. Cardamom amomum.

Cardamom amomum shall be the dried, almost ripe fruit of the plant Amomum
subulatum in the form of capsule. It shall contain not less than 1 per cent volume per
weight of volatile essential oil.

294. Cardamom amomum seed.

Cardamom amomum seed shall be the dried seed obtained by separating the seed
from the capsules of the plant Amomum subulatum. It shall contain not less than 1
per cent volume per weight of volatile essential oil.

295. Cardamom amomum powder.

(1) Cardamom amomum powder shall be the powder obtained from the clean, dried
seed separated from the capsules of Amomum subulatum.

(2) Cardamom amomum powder-

(a) shall not contain more than-

(i) 14 per cent of water;

(ii) 8 per cent of total ash; and

(iii) 3 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 1 per cent volume per weight of volatile
essential oil.

296. Celery seed.

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(1) Celery seed shall be the dried seed of the plant Apium graveolens.

(2) Celery seed-

(a) shall not contain more than-

(i) 10 per cent of total ash; and

(ii) 2 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 2 per cent volume per weight of volatile
essential oil.

297. Chilli.

Chilli shall be the fruit or pod of the plant Capsicum annum and Capsicum frutescens.

298. Chilli powder.

(1) Chilli powder shall be the powder obtained by grinding the clean, dried chilli fruit
of Capsicum annum or Capsicum frutescens .

(2) Chilli powder-

(a) shall not contain more than-

(i) 12 per cent of water;

(ii) 8 per cent of total ash;

(iii) 1.3 per cent of ash insoluble in dilute hydrochloric acid; and

(iv) 30 per cent of crude fibre; and

(b) shall contain not less than 12 per cent weight per weight of non-volatile
ether extract.

[Am. P.U.(A) 90/99]

299. Chilli slurry.

(1) Chilli slurry or commonly known as "chilli bo" shall be the slurry obtained by
grinding the clean, wholesome, fresh or dried chilli with clean potable water. It
shall contain not less than 15 per cent chilli. It may contain salt and vinegar. It
shall not contain any other added substance.

(2) Chilli slurry may contain permitted preservative.

[Am. P.U.(A) 162/88]

300. Cinnamon.

Cinnamon shall be the dried piece of the inner bark of the plant Cinnamomum
zeylanicum or Cinnamomum cassia. It shall contain not less than 0.5 per cent volume

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per weight of volatile essential oil.

301. Cinnamon powder.

(1) Cinnamon powder shall be the powder obtained by grinding the clean, dried,
inner bark of Cinnamomum zeylanicum or Cinnamomum cassia.

(2) Cinnamon powder-

(a) shall not contain more than-

(i) 12 per cent of water;

(ii) 8 per cent of total ash; and

(iii) 2 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 0.5 per cent volume per weight of volatile
essential oil.

302. Cloves.

Cloves shall be the dried flower bud of the plant Eugenia aromatica. It shall contain
not less than 15 per cent volume per weight of volatile essential oil.

303. Cloves powder.

(1) Cloves powder shall be the powder obtained by grinding the clean, dried flower
bud of Eugenia aromatica.

(2) Cloves powder-

(a) shall not contain more than-

(i) 12 per cent of water;

(ii) 7 per cent of total ash; and

(iii) 0.5 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 15 per cent volume per weight of volatile
essential oil.

304. Coriander.

Coriander shall be the dried, mature fruit of the plant Coriandrum sativum. It shall
contain not less than 1 per cent volume per weight of volatile essential oil.

305. Coriander powder.

(1) Coriander powder shall be the powder obtained by grinding the clean, dried fruit
of Coriandrum sativum.

(2) Coriander powder-

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(a) shall not contain more than-

(i) 12 per cent of water;

(ii) 7 per cent of total ash; and

(iii) 1.5 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 0.25 per cent volume per weight of volatile
essential oil.

[Am. P.U.(A) 162/88, 123/95]

306. Cumin.

Cumin shall be dried fruit of the plant Cuminum cyminum. It shall contain not less
than 1.5 per cent volume per weight of volatile essential oil.

[Am. P.U.(A) 123/95]

307. Cumin powder.

(1) Cumin powder shall be the powder obtained by grinding the dried fruit of
Cuminum cyminum.

(2) Cumin powder-

(a) shall not contain more than-

(i) 12 per cent of water;

(ii) 9.5 per cent of total ash; and

(iii) 1.5 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 1.2 per cent volume per weight of volatile
essential oil.

[Am. P.U.(A) 123/95]

308. Cumin black.

Cumin black shall be the dried seed of the plant Nigella sativa. It shall contain not less
than 0.5 per cent volume per weight of volatile essential oil.

309. Cumin black powder.

(1) Cumin black powder shall be the powder obtained by grinding the clean, dried
seed of Nigella sativa.

(2) Cumin black powder-

(a) shall not contain more than-

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(i) 12 per cent of water;

(ii) 7 per cent of total ash; and

(iii) 1.5 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 0.5 per cent volume per weight of volatile
essential oil.

310. Dill seed.

(1) Dill seed shall be the dried fruit of the plant Anethum graveolens.

(2) Dill seed-

(a) shall not contain more than-

(i) 10 per cent of total ash; and

(ii) 3 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 2.5 per cent volume per weight of volatile
essential oil.

311. Fennel.

Fennel shall be the dried, ripe fruit of the plant Foeniculum vulgare or Foeniculum
officinale. It shall contain not less than 4 per cent volume per weight of volatile
essential oil.

312. Fennel powder.

(1) Fennel powder shall be the powder obtained by grinding the clean, dried, ripe
fruits of Foeniculum vulgare.

(2) Fennel powder-

(a) shall not contain more than-

(i) 12 per cent of water;

(ii) 9 per cent of total ash; and

(iii) 2 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 4 per cent volume per weight of volatile
essential oil.

313. Fenugreek.

Fenugreek shall be the dried, ripe seed of the plant Trigonella foenum-graecum.

314. Fenugreek powder.

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(1) Fenugreek powder shall be the powder obtained by grinding the dried, ripe
seed or Trigonella foenum-graecum.

(2) Fenugreek powder-

(a) shall not contain more than-

(i) 10 per cent of water;

(ii) 7 per cent of total ash; and

(iii) 2 per cent of ash insoluble in dilute hydrochloric acid; and

(b) shall contain not less than 30 per cent of cold water soluble extract.

315. Ginger.

(1) Ginger shall be the rhizome of the plant Zingiber officinale.

(2) Ginger-

(a) shall contain not less than 1 per cent volume per weight of volatile
essential oil; and

(b) shall not contain more than 4 per cent of calcium oxide (if limed).

(3) Dry ginger may contain permitted preservative.

316. Ginger powder.

(1) Ginger powder shall be the powder obtained by grinding the clean, dried
rhizome of Zingiber officinale.

(2) Ginger powder-

(a) shall not contain more than-

(i) 13 per cent of water;

(ii) 8 per cent of total ash;

(iii) 1 per cent of ash insoluble in dilute hydrochloric acid; and

(iv) 4 per cent of calcium oxide (as CaO); and

(b) shall contain not less than-

(i) 1.7 per cent of water soluble ash;

(ii) 10 per cent of cold water soluble extract;

(iii) 4.5 per cent of water soluble extract (in 90 per cent alcohol); and

(iv) 1 per cent volume per weight of volatile essential oil.

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317. Mace.

Mace shall be the dried coat or arillus of the seed of the plant Myristica fragrans.

318. Mace powder.

(1) Mace powder shall be the powder obtained by grinding the dried coat or arillus
of the seed of Myristica fragrans.

(2) Mace powder-

(a) shall not contain more than-

(i) 10 per cent of water;

(ii) 3 per cent of total ash;

(iii) 1 per cent of ash insoluble in dilute hydrochloric acid; and

(iv) 10 per cent of crude fibre;

(b) shall contain not less than 7 per cent volume per weight of volatile
essential oils; and

(c) shall contain not less than 20 per cent and not more than 30 per cent of
non-volatile ether extract.

319. Mustard.

Mustard shall be the dried seeds of various species of the plant Brassica. It shall
contain not less than 2.5 per cent volume per weight of volatile essential oil and shall
be free from the seeds of Argemone moxicana.

320. Mustard powder.

(1) Mustard powder shall be the powder obtained by grinding the dried seeds of
various species of Brassica.

(2) Mustard powder-

(a) shall not contain more than-

(i) 7 per cent of water;

(ii) 8 per cent of total ash;

(iii) 2 per cent of ash insoluble in dilute hydrochloric acid;

(iv) 8 per cent of crude fibre; and

(v) 15 per cent of starch; and

(b) shall contain not less than-

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 [Updated until Jan 2014]

(i) 0.25 per cent volume per weight of volatile essential oil; and

(ii) 22 per cent of non-volatile ether extract.

(3) The test for Argemone oil shall be negative.

[Am. P.U.(A) 90/99]

321. Nutmeg.

Nutmeg shall be the dried seed of the plant Myristica fragrans. It shall contain not less
than 7 per cent volume per weight of volatile essential oil.

322. Nutmeg powder.

(1) Nutmeg powder shall be the powder obtained by grinding the dried seed of
Myristica fragrans.

(2) Nutmeg powder-

(a) shall not contain more than-

(i) 8 per cent of water;

(ii) 5 per cent of total ash;

(iii) 0.5 per cent of ash insoluble in dilute hydrochloric acid; and

(iv) 10 per cent of crude fibre; and

(b) shall contain not less than-

(i) 7 per cent volume per weight of volatile essential oil; and

(ii) 25 per cent of non-volatile ether extract.

323. Black pepper.

Black pepper shall be the dried mature fruit of the plant Piper nigrum.

324. Black pepper powder.

(1) Black pepper powder shall be the powder obtained by grinding the dried,
mature fruit of Piper nigrum.

(2) Black pepper powder-

(a) shall not contain more than-

(i) 12 per cent moisture;

(ii) 6 per cent of total ash;

(iii) 1 per cent of ash insoluble in dilute hydrochloric acid; and

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 [Updated until Jan 2014]

(iv) 17.5 per cent of crude fibre; and

(b) shall contain not less than-

(i) 6.5 per cent of non-volatile ether extract;

(ii) 1.5 per cent volume per weight of volatile essential oil; and

(iii) 4.0 per cent piperine.

325. White pepper.

White pepper shall be the dried, mature ripe fruit of the plant Piper nigrum, from which
the outer coating of the fruit has been removed.

326. White pepper powder.

(1) White pepper powder shall be the powder obtained by grinding the dried,
mature ripe fruit of Piper nigrum from which the outer coating of the fruit has
been removed.

(2) White pepper powder-

(a) shall not contain more than-

(i) 12.5 per cent of water;

(ii) 3.5 per cent of total ash;

(iii) 0.3 per cent of ash insoluble in dilute hydrochloric acid; and

(iv) 5 per cent of crude fibre; and

(b) shall contain not less than-

(i) 7 per cent of non-volatile ether extract;

(ii) [repealed by P.U.(A) 162/88].

(iii) 0.7 per cent volume per weight of volatile essential oil.

[Am. P.U.(A) 162/88]

327. Mixed pepper powder.

(1) Mixed pepper powder shall be the powder obtained by mixing black pepper
powder with white pepper powder and may contain other food including not
more than 10 per cent of permitted flavour enhancer.

(2) Mixed pepper powder-

(a) shall not contain more than 12 per cent moisture; and

(b) shall contain not less than-

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 [Updated until Jan 2014]

(i) 3.0 per cent of non-volatile ether extract;

(ii) 0.5 per cent volume per weight of volatile essential oil;

(iii) 2.0 per cent of piperine; and

(iv) 50 per cent of pepper powder.

(2A) There shall be written on the label on a package containing mixed pepper
powder a statement of the percentage of pepper powder.

(3) There shall be written in the label on a package containing mixed pepper powder
with permitted flavour enhancer, in uniform lettering of not less than 10 point,
the words "mixed pepper powder with (state the name of the flavour
enhancer)". These words shall form the first line of the label and shall be in a
position equally prominent with that of any other matter marked on or attached
to the package. No other words shall appear in the same line.

[Am. P.U.(A) 162/88]

328. Pimento.

(1) Pimento shall be the dried, ripe fruit of the plant Pimento officinalis.

(2) Pimento-

(a) shall not contain more than 7 per cent of total ash; and

(b) shall contain not less than 2.4 per cent volume per weight of volatile
essential oil.

329. Saffron.

(1) Saffron shall be the dried stigmata or top of style of flower of the plant Crocus
sativus.

(2) Saffron-

(a) shall not contain more than-

(i) 8 per cent of total ash;

(ii) 1.5 per cent of ash insoluble in dilute hydrochloric acid; and

(iii) 14 per cent of volatile matter at 103°C ± 1°C; and

(b) shall contain not less than-

(i) 55 per cent of aqueous extract; and

(ii) 2 per cent of total nitrogen.

330. Star anise.

Star anise shall be the dried, ripe fruit of the plant Illicium verum. It shall have the

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characteristic appearance and shall be free from admixture by Illicium anisatum.

331. Tumeric.

Turmeric shall be the rhizome or root of the plant Curcuma longa or Curcuma
domestica. It shall contain not less than 3 per cent volume per weight of volatile
essential oil.

[Am. P.U.(A) 123/95]

332. Tumeric powder.

(1) Tumeric powder shall be the powder obtained by grinding the dried rhizome or
root of Curcuma longa or Curcuma domestica.

(2) Tumeric powder-

(a) shall not contain more than-

(i) 13 per cent of water;

(ii) 9 per cent of total ash;

(iii) 1.5 per cent of ash insoluble in dilute hydrochloric acid; and

(iv) 60 per cent of total starch; and

(b) shall contain not less than 2 per cent volume per weight of volatile
essential oil.

[Am. P.U.(A) 123/95]

332A. Blended turmeric powder.

(1) Blended turmeric powder shall be the powder obtained by grinding the dried
rhizome or root of Curcuma longa or Curcuma domestica with the addition of
rice flour.

(2) Blended turmeric powder shall contain not less than 50 per cent of turmeric.

(3) Blended turmeric powder –

(a) shall contain not more than-

(i) 13 per cent of water;

(ii) 9 per cent of total ash;

(iii) 1.5 per cent of ash insoluble in dilute hydrochloric acid; and

(iv) 60 per cent of total starch; and

(b) shall contain not less than 1.5 per cent volume per weight of volatile oil.

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 [Updated until Jan 2014]

(4) There shall be written on the label on package containing blended turmeric
powder-

(a) in larger letters than those of any other words on the label, the words
“blended turmeric powder” or “mixed turmeric powder”; and

(b) a statement of the percentage of turmeric powder.

(5) The word “pure” or any word or words having the same or a similar effect shall
not be used in the label on a package containing blended turmeric powder.

[Ins. P.U.(A) 88/03; Am. P.U.(A) 306/09]

333. Mixed spice.

(1) Mixed spice shall be the mixture of two or more types of spices, whether whole
or ground and includes curry powder and curry paste. It shall contain not less
than 0.5 per cent volume per weight of volatile essential oil.

(2) Curry paste may contain permitted preservative.

333A. Curry powder.

(1) Curry powder shall be a mixture of ground spice and other food.

(2) Curry powder shall contain not less than 85 per cent of spices and not less
than 0.25 per cent volume per weight of volatile essential oil.

[Ins. P.U.(A) 123/95]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Shandy

387. Shandy.

(1) Shandy shall be the product prepared from beer and lemonade. It shall contain not
more than 2 per cent volume per volume of alcohol and may contain carbon dioxide.

(2) Shandy may contain permitted preservative, permitted colouring substance,

permitted flavouring substance and permitted food conditioner.

(3) There shall be written in the label on a package containing shandy—

(a) the word "shandy"; and

(b) a statement of the percentage of alcohol in the beverage.

(4) The words "soft drink" or other words of similar meaning shall not appear in the
label on a package containing shandy.

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Soft Drink

348. General standard for soft drink.

Soft drink shall be a beverage intended for use as a drink for human consumption
either with or without dilution and includes the food for which a standard is prescribed
in regulations 349 to 359 but does not include milk and milk shake, vegetable juice,
fruit juice, tea, coffee, chicory, cocoa and their related products as specified in these
Regulations. It shall not contain any added alcohol.

[Am. P.U.(A) 162/88]

349. Syrup.

Syrup shall be the liquid preparation composed of potable water and not less than 35
per cent of sugar, glucose or high fructose glucose syrup or a combination of these
and includes the food specified in regulations 350 and 351 but shall not include the
food specified in regulations 123, 125 and 129.

[Am. P.U.(A) 162/88]

350. Fruit syrup, fruit cordial or fruit squash.

(1) Fruit syrup, fruit cordial or fruit squash shall be the soft drink composed of
syrup and the juice, with or without other edible portions, of one or more types
of fruit. It shall contain not less than 25 per cent weight per volume of the juice
and other portions of one or more types of fruit.

(2) Fruit syrup, fruit cordial or fruit squash may contain permitted preservative,
permitted colouring substance, permitted flavouring substance and permitted
food conditioner.

(3) For the purposes of subregulation (2), the permitted flavouring substance that
may be added to fruit syrup, fruit cordial or fruit squash shall be-

(a) natural flavouring substance; and

(b) nature-identical flavouring substance.

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(4) On reconstitution of fruit syrup, fruit cordial or fruit squash to the ready-to-drink
product based on the recommended dilution ratio the resulting drink shall
comply with the standard for fruit drink prescribed in regulation 353.

(5) There shall be written in the label on a package containing fruit syrup, fruit
cordial or fruit squash-

(a) the words "fruit syrup" or "fruit cordial" or "fruit squash", as the case may
be;

(b) where the product is composed of the juice and other edible portions of
only one type of fruit, the name of the fruit from which it has been
prepared;

(c) where the product is composed of the juice and other edible portions of
more than one type of fruit, the words "mixed fruit syrup" or "mixed fruit
cordial" or "mixed fruit squash", as the case may be; and

(d) the recommended dilution ratio expressed in terms of number of parts of

water that must be mixed with one part of syrup, cordial or squash.

[Am. P.U.(A) 183/86, 162/88]

351. Flavoured syrup or flavoured cordial.

(1) Flavoured syrup or flavoured cordial shall be the soft drink composed of syrup
and permitted flavouring substance with or without edible portions or extracts
of one or more types of fruit or other plant substance. It may contain caffeine-
containing plant extract as permitted flavouring substance in a proportion not
exceeding 1,000 mg/kg.

(2) Flavoured syrup or flavoured cordial may contain permitted preservative,

permitted colouring substance and permitted food conditioner.

(3) There shall be written in the label on a package containing flavoured syrup or
flavoured cordial the recommended dilution ratio expressed in terms of number
of parts of water that must be mixed with one part of syrup or cordial.

352. Fruit juice drink.

(1) Fruit juice drink shall be the soft drink composed of potable water,
unfermented fruit juice or an unfermented mixture of the juice and other edible
portions of one or more types of fruits, with or without sugar, glucose or high
fructose glucose syrup and shall contain not less than 35 per cent weight per
volume of fruit juice. It may contain carbon dioxide.

(2) Fruit juice drink may contain permitted preservative, permitted colouring
substance, permitted flavouring substance and permitted food conditioner.

(3) For the purposes of subregulation (2), the permitted flavouring substance that
may be added to fruit juice drink shall be-

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(a) natural flavouring substance; and

(b) nature-identical flavouring substance.

(4) There shall be written in the label on a package containing fruit juice drink -

(a) where the product is composed of the juice and other edible portions of
only one type of fruit, the name of the fruit from which it has been
prepared; and

(b) where the product is composed of the juice and other edible portion of
more than one type of fruit, the words "mixed fruit juice drink".

[Am. P.U.(A) 183/86, 162/88]

353. Fruit drink.

(1) Fruit drink shall be the soft drink containing not less than 5 per cent weight per
volume of fruit juice.

(1A) Fruit drink may contain permitted preservative, permitted colouring substance,
permitted flavouring substance and permitted food conditioner.

(1B) For the purposes of subregulation (1A), the permitted flavouring substances
that may be added to fruit drink shall be-

(a) natural flavouring substance; and

(b) nature-identical flavouring substance.

(2) There shall be written in the label on a package containing fruit drink-

(a) where the product is composed of the juice and other edible portions of
only one type of fruit, the name of the fruit from which it has been
prepared; and

(b) where the product is composed of the juice and other edible portions or
more than one type of fruit, the words "mixed fruit drink".

[Am. P.U.(A) 183/86, 162/88]

354. Flavoured drink.

(1) Flavoured drink shall be the soft drink composed of potable water and
permitted flavouring substance, with or without sugar, glucose, high fructose
glucose syrup or edible portions or extracts of fruit or other plant substance. It
may contain carton dioxide.

(2) Flavoured drink may contain permitted preservative, permitted colouring

substance and permitted food conditioner including ester gum not exceeding
150 mg/l and β-cyclodextrin not exceeding 500 mg/l.

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 [Updated until Jan 2014]

(3) Flavoured drink may contain caffeine-containing plant extract as permitted

flavouring substance in a proportion not exceeding 200 mg/litre.

[Am. P.U.(A) 183/86, 162/88, 160/04]

355. Soft drink base or soft drink premix.

(1) Soft drink base or soft drink premix shall be a preparation in liquid form or solid
form that, when diluted and made up in accordance with the directions stated
in the label will produce fruit juice drink, fruit drink or flavoured drink, as the
case may be, complying with the standard prescribed in regulations 352, 353
and 354 respectively.

(2) Soft drink base or soft drink premix may contain permitted colouring
substance, permitted flavouring substance and permitted food conditioner.

(3) There shall be written in the label on a package containing soft drink base or
soft drink premix-

(a) the words "fruit juice drink base" or "fruit drink base" or "flavoured drink
base", or "fruit juice drink premix" or "fruit drink premix" or "flavoured drink
premix", as the case may be; and

(b) a statement giving directions for the preparation of a fruit juice drink or fruit
drink or flavoured drink, as the case may be.

[Am. P.U.(A) 162/88]

356. Botanical beverage mix.

(1) Botanical beverage mix shall be a preparation made from the edible portions
or extract of plants or herbs, with or without sweetening substance and other
food, and includes herbal beverage mix.

(2) Botanical beverage mix may contain permitted preservative, permitted

colouring substance, permitted natural flavouring substance and permitted
food conditioner.

(3) When botanical beverage mix is in ready-to-drink form, it shall be construed to

be a botanical beverage.

(4) For the purpose of subregulation (3), botanical beverage shall include herbal
tea derived from the plant Mesona chinensis, chrysanthemum tea derived from
the plant Chrysanthemum morifolium, and herbal beverage.

(5) There shall be written in the label on a package containing botanical beverage
mix the words “botanical beverage mix” or “herbal beverage mix” immediately
followed by the name of the botanical source or herbal source, of that mix
beverage.

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(6) There shall be written in the label on a package containing botanical beverage
the words “botanical beverage” or “herbal beverage” immediately followed by
the name of the botanical source or the herbal source, of that beverage.

[Am. P.U.(A) 90/99]

357. Soya bean milk.

(1) Soya bean milk shall be the soft drink made by extraction from sound bean of
the plant Glycine max or from soy flour, soy concentrate or soy isolate of the
said bean or a combination of these. It may contain salt, sugar and harmless
plant substances. It shall contain not less than 2 per cent weight per volume of
protein.

(2) Soya bean milk may contain permitted food conditioner, permitted flavouring
substance and permitted preservative.

[Am. P.U.(A) 162/88, 306/09]

358. Soya bean drink.

(1) Soya bean drink shall be the soft drink made by extraction from sound bean of
the plant Glycine max or from soy flour, soy concentrate or soy isolate of the
said bean or a combination of these. It may contain salt, sugar and harmless
plant substances. It shall contain not less than 1.5 per cent weight per volume
of protein.

(2) Soya bean drink may contain permitted preservative, permitted flavouring
substance and permitted food conditioner.

[Am. P.U.(A) 162/88, 306/09]

359. [repealed by P.U.(A) 162/88].

[Am. P.U.(A) 162/88]

360. Particular labelling requirement of soft drink.

(1) For the purposes of these Regulations, the word "beer", "lager", "champagne"
or "Wine" or other words suggesting that the product is an alcoholic beverage
shall not appear on the label of any soft drink other than ginger beer, ginger
ale and root beer.

(2) In the case of soft drink in bottles with applied ceramic labelling, the
requirements of regulations 11 and 14 may be printed in a reduced size of not
smaller than 2 point lettering on the cap or crown of such bottle.

(3) There shall be written in the label on a package containing flavoured syrup or
flavoured cordial or flavoured drink the words "flavoured syrup" or "flavoured
cordial" or "flavoured drink" or the name of such flavour in uniform lettering of
not less than 10 point conjoined with the words "flavoured syrup" or "flavoured

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cordial" or "flavoured drink", as the case may be.

(4) The label on a package of a flavoured syrup or flavoured drink shall not
include-

(a) any expression, pictorial representation or design that suggests or implies

that the syrup or drink consists wholly or partly of fruit juice; or

(b) a pictorial representation or design of a plant or part of a plant or a floral

design that suggests or implies the presence of a plant in the syrup or
drink.

(5) There shall be written in the label on a package containing flavoured syrup or
flavoured drink to which caffeine has been added a statement as to the
presence of caffeine in that beverage.

(6) Flavoured syrup and flavoured drink to which a permitted fruit flavouring
substance has been added shall be labelled in uniform lettering of not less
than 10 point with the name of such fruit or fruits, immediately followed by the
word "flavour" or "flavoured".

(7) Where fruit juice drink, fruit drink or flavoured drink is carbonated, there shall
be written in the label on a package containing such drink-

(a) the words "carbonated fruit juice drink" or "carbonated fruit drink" or
"carbonated flavoured drink" as the case may be; or

(b) the words "carbonated (state the name of the fruit) juice drink" or
"carbonated (state the name of the fruit) drink" or "carbonated (state the
name of the flavour) flavoured drink", as the case may be.

(8) Where flavoured drink or botanical beverage contains quinine in a proportion

exceeding 40 mg/litre-

(a) the proportion of quinine added in mg/litre shall be stated on the label; and

(b) such product may be labelled as "tonic water".

[Am. P.U.(A) 162/88, 131/02]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the
Minister makes the following regulations:

PART VIII

STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Soup and Soup Stock

223. Soup.

(1) Soup shall be the liquid product composed of meat, fish, vegetable, cereal or
any combination of these and may contain salt or any other food.

(2) Soup may contain permitted colouring substance, permitted flavouring

substance, permitted flavour enhancer and permitted food conditioner
including succinic acid in a proportion not exceeding 5 g/kg.

[Am. P.U.(A) 162/88, 306/09]

224. Soup stock.

(1) Soup stock shall be composed of any of the ingredients of soup in liquid, dry or
compacted form.

(2) Soup stock may contain-

(a) spices, spice oil, mint and vinegar; and

(b) caramel and permitted colouring substance, permitted flavouring substance,

permitted flavour enhancer and permitted food conditioner, including
succinic acid provided that the final product after dilution does not contain
more than 5 g/kg of succinic acid.

(3) Every package containing soup stock shall be labelled with a direction for its
use.

[Am. P.U.(A) 162/88, 306/09, 313/12]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Special Purpose Food

388. Special purpose food.

(1) In these Regulations, "special purpose food" means a food named or described as
particularly suitable for consumption by person requiring special nutritional needs and
includes the food for which a standard is prescribed in regulations 389 to 393.

(2) For the purposes of these regulations, the term "carbohydrate" includes alcohol,
glycerol, sorbitol or sugar alcohol, and any carbohydrate substance that is capable of
being metabolised.

(3) No person shall import, manufacture or advertise for sale or sell any food, other
than those specified in regulations 389 to 393, as special purpose food without the
prior written approval of the Director.

(4) No label of any food shall claim that a food is a special purpose food unless
adequate information to support special suitability or nutritional qualities is stated in
such label.

(5) Where a special purpose food contains any carbohydrate it shall not be labelled
with the word or words "sugarless" or "sugar free", or any word of similar meaning.

(5A) Where the ingredient, other than food additives, added to special purpose food is
derived from plant, the common name of that plant shall be stated on the label of that
food:

Provided that it shall not be necessary to indicate the name of the plant from which
the ingredient is derived if it can be inferred from the appropriate designation of such
ingredient.

(6) Notwithstanding paragraph 10(b), all particulars required to appear on the label on
the package of special purpose foods shall be in Bahasa Malaysia and may include
translation thereof in any other language.

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(7) For the purposes of this regulation, "infant" means any person up to 12 months of
age and "young children" means any person from the age of more than 12 months up
to the age of 3 years.

[Am. P.U.(A) 162/88, 90/99]

389. Infant formula.

(1) Infant formula shall be any food described or sold as an alternative for human milk
for the feeding of infants. It is a product prepared from milk of cow or other animal or
other edible constituent of animal or both, including fish, or from plant suitable for
infant feeding.

(2) Infant formula which is specially processed or formulated to satisfy well

recognized and particular dietary requirements known to exist as a result of a physical
or physiological conditions or specific disease or disorder or both, may be modified to
suit that particular condition but in all other respects shall comply with the standard
provided hereinafter in this regulation.

(3) Infant formula shall contain the nutrient specified in column (1) of Table I to the
Twenty-first Schedule in amounts of not less than the amounts specified in column (2)
and not more than the amounts, where prescribed, specified in column (3) of that
Table opposite and in relation to that food.

(3A) Infant formula may contain optional ingredient as specified in column (1) of Table
1A to the Twenty-First Schedule in amount of not more than the maximum permitted
proportions as specified against it in column (2) of the Table.

(3B) The total concentration of nucleotides in any infant formula shall not exceed 5
mg per 100 kcal.

(3C) Infant formula may contain-

(a) trans fatty acid not exceeding 1% of the total fat content;
(b) erugic acid not exceeding 1% of the total fat content; and

(c) long-chain (20 and 22 carbon atoms) polyunsaturated fatty acids (LC-
PUFA) not exceeding-

(i) 1% of the total fat content for n-3 LC-PUFA; and

(ii) 2% of the total fat content for n-6 LC-PUFA (1% of the total fat
content for arachidonic acid).

(3D) The eicosapentaenoic acid (EPA) (20:5 n-3) content in paragraph (c) of
subregulation (3C) shall not exceed that of docosahexaenoic acid (DHA) (22:6 n-3)
content.

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(4) Infant formula may contain the food additives specified in column (1) of Table II to
the Twenty-first Schedule in proportions not greater than the maximum permitted
proportions specified opposite thereto in column (2) of the said Table.

(5) No food additive, other than those specified in column (I) of Table II to the Twenty-
first Schedule, shall be present in infant formula as a result of carry over from raw
materials or other ingredients.

(6) Infant formula or the ingredient used in making the formula shall not have been
treated by ionizing radiation.

(7) There shall be written in principal display panel in the label of a package
containing infant formula, the words "BREAST MILK IS THE BEST FOOD FOR
INFANTS". These words shall be in not less than 10 point size lettering for 500 g cans
and the size of lettering shall increase proportionately with the size of the can.

(8) The label of an infant formula shall not display any picture or graphics of infants or
babies or parts of infants or babies, mothers, feeding bottles or teats. But for the
purposes of illustrating the methods of preparation of an infant formula, graphics may
be used.

(9) No label of an infant formula shall display any claim of superiority of the product to
breast milk.

(10) There shall be written in the label on a package containing infant formula, in not
less than 4 point lettering-

(a) (repealed bu P.U.(A) 162/88).

(b) the specific types of carbohydrate present;

(c) (repealed by P.U.(A) 162/88).

(d) (repealed by P.U.(A) 162/88).

(e) the amount of energy, expressed in kilocalorie (kcal) or kilojoule (kJ) or

both, and the amount of protein, carbohydrate, fat, vitamin and mineral
contents per 100 gram of the food as sold and as per specified quantity of
the food as suggested for consumption.

(f) the words “INFANT FORMULA”. The size of the lettering for these words
shall be not less than half the height of the lettering for the brand name of
the infant formula; and

(g) the name of the animal or plant from which the ingredients are derived.
The name of the animal or plant shall be written in bold.

(11) Where an infant formula is intended for infants with special nutritional
requirements, there shall be written in the label of such food the specific requirement
for which the formula is to be used and the dietary property or properties on which
this is based.

(12) The words "infant formula with iron" shall not appear in the label of any infant
formula unless the product contains not less than 1 mg iron (Fe) per l00 available

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calories.

(13) Notwithstanding subregulation 26(7), no label of an infant formula shall claim

that such infant formula is enriched or vitaminized.

(13A) The word “humanised” or “maternalised” shall not appear in the label of any
infant formula.

(14) There shall be written in the label of every package containing infant formula-

(a) the method of preparing the food which shall include a statement of the
quantity or the amount of food directed to be used in the preparation to be
given to the infant;

(b) a statement suggesting the amount of the prepared food to be given at one
time, and the number of times such amount is to be given per day; such
statement to be provided for each month of age up to six months; and

(c) direction for storage and information regarding its keeping before and after
the package has been opened.

(15) There shall also be written in the principal display panel in the label on a package
containing infant formula, in not less than 4 point lettering and in bold, the words
"INFANT FORMULA IS NOT THE ONLY FOOD FOR INFANTS OVER 6 MONTHS
OF AGE".

(16) Any descriptive matter appearing on or attached to or supplied with any package
of infant formula shall not include any information on the promotion or advertisement
of another product.

[Am. P.U.(A) 162/88, 90/99, 303/00, 131/02, 88/03, 306/09]

389A. Follow-up formula.

(1) Follow-up formula shall be food intended for use as a liquid part of the weaning
diet for an infant from the sixth months on and for children. It is a product prepared
from the milk of cows or other animals or other constituents of animal or plant origin,
which have been proved to be suitable for infants from the sixth months on and for
children.

(2) Follow-up formula shall be nutritionally adequate to contribute to normal growth

and development when used in accordance with its direction for use.

(3) Follow-up formula which is specially processed or formulated to satisfy well

recognised and particular dietary requirements known to exist as a result of a physical
or physiological condition or specific disease or disorder or both, may be modified to
suit that particular condition but in all other respects shall comply with the standard
provided in this regulation.

(4) Follow-up formula shall contain the nutrient specified in column (1) of Table I to
the Twenty-First A Schedule in amounts of not less than the amounts specified in
column (2) and not more than the amounts, where prescribed, specified in column (3)
of that Table opposite and in relation to that food.

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(5) When prepared in accordance with the instructions for use, 100 ml of the ready-
for-consumption product shall provide not less than 60 kcal and not more than 85 kcal
of energy.

(6) Follow-up formula shall contain nutritionally available carbohydrates suitable for
the feeding of infants of six months and children in such quantities as to adjust the
product to the energy density in accordance with the requirements set out in
subregulation (4).

(7) Follow-up formula may contain the food additives specified in column (1) of the
Table II to the Twenty-First A Schedule in proportions not greater than the maximum
permitted proportions specified opposite thereto in column (2) of the said Table.

(8) No food additive, other than those specified in column (1) of Table II to the
Twenty-First A Schedule, shall be present in follow-up formula as a result of carry
over from raw materials or other ingredients.

(9) Follow-up formula or the ingredient used in making the formula shall not have
been treated by ionizing radiation.

(10) There shall be written on the label on a package containing follow-up formula in
not less than 4 point lettering-

(a) the word “FOLLOW-UP FORMULA” and the size of lettering for these
words shall not be less than half the height of the lettering for the brand
name of the follow-up formula;

(b) the name of the animal or plant from which the ingredients are derived
which shall be written in bold;

(c) the amount of energy, expressed in kilocalories or kilojoules or both, per

100 g of the food as sold as well as per specified quantity of the food as
suggested for consumption;

(d) the amount of protein, carbohydrate and fat per 100 g of the food as sold
as well as per specified quantity of the food as suggested for consumption.
In addition, the statement per 100 kilocalories (or per 100 kilojoules) is
permitted; and

(e) the total quantity of each vitamin, mineral and any optional ingredient, per
100 g of the food as sold as well as speficied quantity of the food as
suggested for consumption and the declaration per 100 kilocalories or per
100 kilojoules is permitted.

(11) There shall be written on the label on a package containing follow-up formula-

(a) the instructions for correct preparation and a warning against the health
hazards of incorrect preparation;

(b) a statement suggesting the amount of the prepared food to be given at one
time, and the number of times such amount is to be given per day;

(c) direction for storage and information regarding its keeping before and after the
package has been opened; and

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(d) a statement “Before deciding to use this product seek the advice of a health
professional”.

(12) The following details shall be written in the principal display panel in the label of a
package containing follow-up formula:

(a) the words “BREAST MILK IS THE BESTT FOOD FOR INFANT” and these
words shall be in not less than 10 point size lettering for 500 g cans and
the size of lettering shall increase proportionately with the size of the can.

(b) in not less than 4 point lettering, the words “NOT TO BE GIVEN TO
INFANTS BELOW 6 MONTHS OF AGE”; and

(c) in not less than 4 point lettering and in bold, the words “FOLLOW-UP
FORMULA IS NOT THE ONLY FOOD FOR INFANTS OVER SIX
MONTHS OF AGE”.

(13) No label of a follow-up formula shall display any picture or graphics of infants or
babies or parts of infants or babies, mothers, feeding bottles or teats. For the
purposes of illustrating methods of preparation of the follow-up formula, graphics may
be used.

(14) No label of follow-up formula shall display any claim of superiority of the product
to breast milk.

(15) No label of a follow-up formula shall use the term “humanised” or “materialised”
or similar terms

(16) Where a follow-up formula is intended for infants with special nutritional
requirements, there shall be written on the label of such food the specific requirement
for which the formula is to be used and the dietary property on which this is based.

(17) Notwithstanding subregulation 26(7), no label of a follow-up formula shall claim

that such follow-up formula is enriched or vitaminised.

(18) Follow-up formula may contain optional ingredient as specified in column (1) of
Table III to the Twenty-First A Schedule in an amount of not more than the maximum
permitted proportions as specified against it in column (2) of the Table.

(19) The total concentration of nucleotides in any follow-up formula shall not exceed 5
mg per 100 kcal.

(20) Any descriptive matter appearing on or attached to or supplied with any package
of follow-up formula shall not include any information on the promotion or
advertisement of another product.

[Ins. P.U.(A) 88/03; Am. P.U.(A) 306/09]

390. Canned food for infants and children.

(1) Canned food for infants and children shall be any wholesome food or mixtures of
wholesome food that is sold as suitable for feeding to infants or specifically suitable
for feeding to children.

(2) For the purposes of these Regulations, canned food for infants and children does
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not include cereal-based food for infants and children or infant formula.

(3) Canned food for infants and children in ready-to-eat form-

(a) shall be processed by heat before or after being packed in a hermetically

sealed can; jar or other container, so as to prevent spoilage;

(b) shall be homogenous or comminuted in the following forms:

(i) strained food of a fairly uniform, small particle size which does not
require chewing before being swallowed; or

(ii) non-strained food that ordinarily contain particles of a size to

encourage chewing by infants and children; and

(c) may contain sodium and the total sodium content of the product shall not
exceed 1 g/kg calculated on the ready-to-eat basis in accordance with the
direction for use.

(4) Canned food for infants and children in dry or concentrated form-

(a) shall be processed by physical means and packed in a hermetically sealed

can, jar or other container so as to prevent spoilage;

(b) shall, after preparation in accordance with the direction on the label, have
the consistency of strained or non-strained food as specified in paragraph
(3)(b); and

(c) may contain sodium and the total sodium content of the product shall not
exceed 1 g/kg calculated on the ready-to-eat basis in accordance with the
direction for use.

(5) Notwithstanding paragraph (3)(c) and paragraph (4)(c), the addition of salt to fruit
product and dessert product based on fruit shall be prohibited.

(6) Canned food for infants and children shall contain the nutrient specified in column
(1) of Table I to the Twenty-second Schedule in amounts of not less than the amount
specified in column (2) and not more than the amount, where prescribed, specified in
column (3) of that Table opposite and in relation to that food.

(7) Canned food for infants and children may contain the food additives specified in
column (1) of Table II to the Twenty-second Schedule in proportions not greater than
the maximum permitted proportion specified opposite thereto in column (2) of the said
Table.

(8) Canned food for infants and children or the ingredients used in making the product
shall not have been treated by ionizing radiation.

(9) Where canned food is claimed to be canned food for infants and children, there
shall be written in the label on a package of such food, in not less than 10 point
lettering, the word "STRAINED" or "NON-STRAINED", as the case may be,
immediately followed by the name of the food. No other word or words shall appear
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on the same line.

(10) There shall be written in the label on a package containing canned food for
infants and children-

(a) in not less than 10 point lettering, the words “NOT TO BE GIVEN TO
INFANTS UNDER SIX (6) MONTHS OF AGE UNLESS ADVISED BY A
HEALTH PROFESSIONAL;
[P.U.(A) 313/12]
(b) in not less than 4 point lettering-

(i) (repealed by P.U.(A) 162/88).

(ii) (repealed by P.U.(A) 162/88).

(iii) the amount of energy, expressed in kilocalorie (kcal), or kilojoule

(kJ) or both, and the amount of protein, carbohydrate, fat, vitamin
and mineral content per l00 gram of the food as sold and as per
specified quantity of the food as suggested for consumption;

(iv) (repealed by P.U.(A) 162/88);

(c) the direction for the preparation and use of the food and instruction on its
storage before and after the package has been opened; and

(d) a statement that canned food for infants and children shall not be fed
through bottle or any other word of similar meaning.

(11) The particulars that are required by paragraph (10)(c) may be written in the
accompanying leaflet.
[Am. P.U.(A) 162/88]

391. Processed cereal-based food for infants and young children.

(1) Processed cereal-based foods for infants and young children―

(a) are intended for feeding infants as a complementary food generally

from the age of six months onwards, taking into account infants’
individual nutritional requirements, and for feeding young children as
part of a progressively diversified diet;

(b) shall be foods prepared primarily from one or more milled cereals,
such as wheat, rice, barley, oats, rye, maize, millet, sorghum and
buckwheat which shall constitute at least twenty-five percent (25%) of
the final mixture on a dry weight basis. They may also contain
legumes or pulses, starchy roots such as arrow root, yam or cassava
or starchy stems or oil seeds in smaller proportions. Other ingredients
suitable for infants who are more than six months of age and for young
children can be used;

(a) shall include the following:

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(i) products consisting of cereals which are or have to be prepared

for consumption with milk or other suitable nutritious liquids;

(ii) cereals with an added high protein food which are or have to be
prepared for consumption with water or other suitable protein-
free liquid;

(iii) pasta which are to be consumed after cooking in boiling water

or other suitable liquids; and

(iv) rusks and biscuits which are to be used either directly or, after
pulverization, with the addition of water, milk or other suitable
liquids;

(b) only L (+) lactic acid producing culture may be used; and

(c) if contains honey or maple syrup, it shall be processed in such a way

as to destroy spores of Clostridium botulinum, if present.

(2) For the purposes of this regulation, processed cereal-based foods for infants
and young children do not include foods sold as infant formula, follow-up
formula, formulated milk powder for children, or canned food for infants and
young children.

(3) The requirements of essential composition concerning energy and nutrients

refer to the processed cereal based food ready for consumption as marketed
or prepared according to the instructions of the manufacturer.

(4) The energy density of the processed cereal based food shall not be less than
0.8 kcal per g equivalent to 3.3 kJ per g.

(5) The chemical index of the added protein in the processed cereal based food
shall be equal to at least eighty percent (80%) of the reference protein casein,
or the Protein Efficiency Ratio (PER) of the protein in the mixture shall be
equal to at least seventy percent (70%) of the reference protein casein.

(6) The natural forms of L-amino acids can be added to the processed cereal
based food for the purpose of improving the nutritional value of the protein
mixture, and only in the proportions necessary for that purpose.

(7) The protein content of the processed cereal-based foods for infants and young
children shall be as follows:

(a) for products mentioned in subparagraphs (1)(c)(ii) and (1)(c)(iv), the

protein content shall not exceed 5.5 g per 100 kcal or 1.3 g per 100 kJ;
or

(b) for products mentioned in subparagraph(1)(c)(ii), the added protein

content shall not be less than 2 g per 100 kcal or 0.48 g per 100 kJ; or

(c) for products mentioned in subparagraph(1)(c)(iv) which is made with

the addition of a high protein food, and presented as such, the added
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protein shall not be less than 1.5 g per 100 kcal or 0.36 g per 100 kJ.

(8) The carbohydrate content of the processed cereal-based foods for infants and
young children shall be as follows:

(a) if sucrose, fructose, glucose, glucose syrup or honey are added to

products mentioned in subparagraphs (1)(c)(i) and (1)(c)(iv)–

(i) the amount of added carbohydrates from these sources shall not
exceed 7.5 g per 100 kcal or 1.8 g per 100kJ; and

(ii) the amount of added fructose shall not exceed 3.75 g per 100
kcal or 0.9 g per 100kJ.

(b) if sucrose, fructose, glucose, glucose syrup or honey are added to

products mentioned in subparagraph(1)(c)(ii)–

(i) the amount of added carbohydrates from these sources shall

not exceed 5 g per 100 kcal or 1.2 g per 100 kJ; and

(ii) the amount of added fructose shall not exceed 2.5 g per 100 cal
or 0.6 g per 100kJ.

(9) The lipid content of the processed cereal-based foods for infants and young
children shall be as follows:

(a) for products mentioned in subparagraph(1)(c)(ii), the lipid content shall

not exceed 4.5 g per 100 kcal or 1.1 g per 100 kJ.

(b) if the lipid content exceeds 3.3 g per 100 kcal or 0.8 g per 100 kJ–

(i) the amount of linoleic acid shall not be less than 300 mg per
100 kcal or 70 mg per 100 kJ and shall not exceed 1200 mg per 100
kcal or 285 mg per 100 kJ;

(ii) the amount of lauric acid shall not exceed fifteen percent (15%)
of the total lipid content; and

(iii) the amount of myristic acid shall not exceed fifteen percent
(15%) of the total lipid content.

(c) for products mentioned in subparagraphs (1)(c)(i) and (1)(c)(iv), the

lipid content shall not exceed 3.3 g per 100 kcal or 0.8 g per 100 kJ.

(10) The sodium content for the processed cereal-based foods for infants and young
children shall not exceed 100 mg per 100 kcal or 24 mg per 100 kJ for ready-to-
eat products.

(11) The calcium content of the processed cereal-based foods for infants and young
children shall be as follows:

(a) the calcium content shall not be less than 80 mg per 100 kcal or 20 mg
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per 100 kJ for products mentioned in subparagraph (1)(c)(ii); or

(b) the calcium content shall not be less than 50 mg per 100 kcal or 12 mg
per 100 kJ for products mentioned in subparagraph (1)(c)(iv)
manufactured with the addition of milk and presented as such.

(12) The content of vitamin B1 (thiamin) of the processed cereal-based foods for
infants and young children shall not be less than 50 µg per 100 kcal or 12.5 µg
per 100 kJ.

(13) For products mentioned in subparagraph(1)(c)(ii)–

(a) the amount of vitamin A (µg retinol equivalents) shall be not less than
60 µg per 100 kcal or 14 µg per 100 kJ and not more than 180 µg per
100 kcal or 43 µg per 100 kJ. These limits are also applicable to other
processed cereal-based foods when vitamin A is added; and

(b) the amount of vitamin D shall be not less than 1 µg per 100 kcal or
0.25 µg per 100 kJand not more than 3 µg per 100 kcal or 0.75 µg per
100 kJ. These limits are also applicable to other processed cereal-
based foods when vitamin D is added.

(14) Processed cereal-based foods for infants and young children which is ready
for consumption and prepared according to manufacturer’s instructions may
contain the food additives as specified–

(a) in Table I, column (1) of the Twenty-third Schedule in proportions not

exceeding the proportions specified opposite thereto in column (2) of
the said Schedule; and

(b) in Table II of the Twenty-third Schedule and the maximum permitted

proportion shall be governed by Good Manufacturing Practice.

(15) Notwithstanding subregulation (14), other food conditioner listed in the Table I to
the Eleventh Schedule may be present in processed cereal-based foods for
infants and young children as a result of carry-over from a raw material.

(16) Processed cereal-based foods for infants and young children or ingredients
used in making the product shall not contain partially hydrogenated oils and
fats, and shall not have been treated by ionizing radiation.

(17) There shall be written in the label on a package containing processed cereal-
based foods for infants and young children–

(a) in not less than 10 point lettering–

(i) the words "NOT TO BE GIVEN TO INFANTS BELOW SIX (6)

MONTHS OF AGE UNLESS ADVISED BY HEALTH
PROFFESIONAL";

(ii) the form of processed cereal-based foods for infants and young
children such as "Dry Cereal for Infants (and/or Young
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Children)", "Rusks for Infants (and/or Young Children)" or

"Biscuits or Milk Biscuits for Infants (and/ or Young Children)" or
"Pasta for Infants (and/or Young Children)" as the case may be
the common name of the cereal; and

(iii) the words “FOR OPTIMAL INFANT HEALTH,

BREASTFEEDING SHOULD CONTINUE UP TO TWO (2)
YEARS OF AGE ALONG WITH COMPLEMENTARY
FEEDING”; and

(b) in not less than 4 point lettering–

(i) the amount of energy, expressed in kilocalorie (kcal) and kilojoule

(kJ), and the amount of protein, carbohydrate, fat, vitamin and
mineral content per 100 gram of the food as sold and per serving as
quantified on the label;

(ii) direction on the method of preparing the food and its storage before
and after the package has been opened;

(iii) a statement that processed cereal-based foods for infants and

young children shall not be fed through bottle or any other words of
similar meaning; and

(iv) for products mentioned in subparagraphs (1)(c)(i), directions on the

label shall state “Only milk shall be used for dilution or mixing” or an
equivalent statement.

(18) The particulars required by paragraph 17(b)(ii) may be written on the

accompanying leaflet.

(19) No labels of processed cereal-based foods for infants and young children shall
display any picture, graphic or text which idealises the use of the product.

(20) No picture and graphics of infant less than six months shall be displayed on
any label of processed cereal-based foods for infants and young children.

(21) The processed cereal-based foods for infants and young children shall be free
from residues of hormones, antibiotics and pesticides, and shall comply with
requirement of metal contaminant specified in Table I, IA, IB, IC, ID and IE to
the Fourteenth Schedule.
[Subs. P.U.(A) 313/12]

392. Low energy food.

(1) Low energy food shall be special purpose food that is particularly suitable for
persons adopting a restricted energy diet.

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(2) Where any specified food is prepared in the form of low energy food, the low
energy food so prepared shall comply with the standard for that specified food as
prescribed in these Regulations, except that such low energy food shall not have a
total energy value exceeding those prescribed in the Twenty-fourth Schedule and
may contain permitted non-nutritive sweetening substance, aspartame and erythritol.

(3) The low energy food of the type specified in column (1) of the Twenty-fourth
Schedule shall not have a total energy value exceeding those specified in relation
thereto in column (2) of the said Schedule.

(4) There shall be written in the label of a package containing low energy food-

(a) in not less than 10 point lettering, the words "low energy food”; and

(b) in not less than 4 point lettering-

(i) the total weights and the separate percentages of carbohydrate,

protein and fat in the package;

(ii) the total energy value in the package or the total energy in each
100 ml or 100 gram, as the case may be.

(iii) (repealed by P.U.(A) 162/88).

(iv) (repealed by P.U.(A) 162/88).

(5) On the label of any food to which this regulation applies, there shall be an
indication that a diet of low energy food requires the supervision of a physician.

[Am. P.U.(A) 162/88]

393. Formula dietary food.

(1) Formula dietary food shall be food that is described in the label on a package
containing that food as being suitable as a complete diet when consumed in
accordance with the directions contained in the label. It shall contain, in the quantity
stated on the label as the quantity to be consumed in one day, not more than the
amount of added nutrients specified in Table III of the Twelfth Schedule.

(2) Formula dietary food may contain permitted added nutrient and permitted food
conditioner.

(3) There shall be written in the label on a package containing formula dietary food-

(a) in not less than 10 point lettering, the words "formula dietary food”; and

(b) in not less than 4 point lettering-

(i) a statement of the quantity of the food to be consumed in one day;

(ii) a statement of the energy yield, expressed in kilocalorie (kcal) or

kilojoule (kJ) or both of that quantity of the food; and

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(iii) the proportion of protein, fat and carbohydrate in the food.

(iv) (repealed by P.U.(A) 162/88).

[Am. P.U.(A) 162/88, 306/09]

393A. Special dietary foods with low sodium content including salt substitute.

(1) Special dietary foods with low sodium content shall be foods with special dietary
value as the result from the reduction, restriction or removal of sodium and include
salt substitutes with low sodium content.

(2) A special dietary food with “low sodium” content other than salt substitutes shall
be food which has been processed without the addition of sodium salts, and the
sodium content of which shall be-

(a) not more than half of that of the normal product consumed; and

(b) not more than 120 mg/100 g of the final product as normally consumed.

(3) A special dietary food with “very low sodium” content shall be food which has
been processed without the addition of sodium salts, and the sodium content of which
shall be-

(a) not more than half of the comparable normal product as consumed; and

(b) not more than 40 mg/100 g of the final product as normally consumed.

(4) Salt substitutes shall contain the ingredients specified in column (1) of the Twenty-
fourth A Schedule in accordance with the requirements specified in column (2).

(5) Salt substitutes may contain-

(a) colloidal silica or calcium silicate in not more than 1% weight per weight of
the salt substitute mixture, individually or in combination; or

(b) safe and suitable normally consumed foods (including sugar and cereal
flour) as diluents.

(6) The sodium content of salt substitute shall be not more than 120 mg/100 g of the
salt substitute mixture.

(7) The addition of iodine-containing compounds to salt substitutes shall be in

accordance with regulation 285 of these Regulations.

(8) A special dietary food with low sodium content may contain salt substitutes which
complies with subregulations (4) and (5) and the amount shall be limited in
accordance with Good Manufacturing Practice.
(9) The following details shall be written in the label on a package of low sodium food
or very low sodium food excluding salt substitutes:

(a) the words “low sodium” or “very low sodium”, as the case may be;

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(b) the sodium content of the nearest multiple of 5 mg/100 g and, in addition,
per as specified serving of the food as normally consumed;

(c) the average carbohydrate, protein and fat content in 100 g of the product
as normally consumed, as well as the kilocalorie or kilojoule value;

(d) a statement on the addition of the salt substitutes;

(e) when a salt substitute, composed entirely or partially of a potassium salt,

has been added, the total amount of potassium salt expressed as mg
cation/100 g of the food as normally consumed; and

(f) direction for storage and information regarding its keeping before and
after the package has been opened.

(10) The following details shall be written in the label on a package of salt substitutes:

(a) the words “low sodium salt substitute” or “low sodium dietetic salt”;

(b) the amount of the cations sodium, potassium, calcium, magnesium,

ammonium and choline per 100 g weight per weight contained therein; and

(c) the words “take only on medical advice” on the principal display panel.

[Ins. P.U.(A) 131/02]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Sweetening Substance

118. Sugar

(1) Sugar shall be the food chemically known as sucrose and includes granulated
sugar, loaf sugar, custor sugar, powdered sugar and rock sugar.

(2) Sugar—

(a) shall contain not less than 99.5 per cent of sucrose; and

(b) shall not yield more than 0.03 per cent of sulphated ash.

(3) Sugar may contain permitted preservative.

[Am. P.U.(A) 99/99]

118A Stevia extract.

(1) Stevia extract shall be a substance composed mainly of steviol glycosides

obtained by extraction from the leaves of Stevia rebaudiana Bertoni, a plant of
chrysanthemum family in the form of a white to light yellow powder, odourless
and has a sweet taste.

(2) Stevia extract shall—

(a) contain not less than 80 per cent steviol compounds on a dry weight basis;

(b) have a melting point of from 198°C to 202°C; and

(c) yield not more than :

(i) 1 per cent ash; and

(ii) 6 per cent water on drying at 105°C for 2 hours.

(3) Stevia extract may be added to food and the maximum permitted proportion in

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food shall be governed by good manufacturing practice.

[Ins. P.U.(A) 160/04]

118B Enzymatically modified stevia.

(1) Enzymatically modified stevia shall be a substance obtained by using enzymatic

process on stevia extract in the form of a white or yellowish powder, odourless
and has a sweet taste.

(2) Enzymatically modified stevia shall—

(a) contain not less than 60 per cent of steviol compounds and not more than
15 per cent of non-reacting steviol compounds on a dry weight basis;

(b) have a melting point of from 196°C to 198°C; and

(c) yield not more than:

(i) 1 per cent ash; and

(ii) 6 per cent water on drying at 105°C for 2 hours.

(3) Enzymatically modified stevia may be added to food and the maximum
permitted proportion in food shall be governed by good manufacturing practice.

[Ins. P.U.(A) 160/04]

119. Soft brown sugar.

(1) Soft brown sugar shall be the clean, partially refined, granulated product
prepared from a source of sugar.

(2) Soft brown sugar-

(a) shall contain not less than 90 per cent of sugar and invert sugar;

(b) shall not contain more than 4.5 per cent of water; and

(c) shall not yield more than 3.5 per cent of sulphated ash.

(3) Soft brown sugar may contain caramel as a colouring substance.

120. Coloured sugar or rainbow sugar.

In these Regulations, sugar sold under the description "coloured sugar" or “rainbow
sugar", or any other designation indicating a decorative product, excluding soft brown
sugar, may contain permitted colouring substance, but in all other respects shall
comply with the standard for sugar prescribed in regulation 118.

121. Dextrose anhydrous.

(1) Dextrose anhydrous shall be the purified and crystallized D-glucose without
water of crystallization.

(2) Dextrose anhydrous—

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(a) shall contain not less than 99.5 per cent of D-glucose on a water- free basis;

(b) shall have a total solids content of not less than 98 per cent; and

(c) shall not yield more than 0.25 per cent of sulphated ash on a water-free
basis.

122. Dextrose monohydrates.

(1) Dextrose monohydrates shall be the purified and crystallized D-glucose

containing one molecule of water of crystallization.

(2) Dextrose monohydrates—

(a) shall contain not less than 99.5 per cent of D-glucose on a water-free basis;

(b) shall have a total solids content of not less than 90 per cent on a water-free
basis; and

(c) shall not yield more than 0.25 per cent of sulphated ash on a water-free
basis.

(3) Dextrose monohydrates may contain permitted preservative.

123. Refiner's syrup.

(1) Refiner's syrup shall be the clean, partially refined liquid product prepared from
a source of sugar.

(2) Refiner's syrup—

(a) shall contain not less than 25 per cent of sugar;

(b) shall not contain more than 20 per cent of water; and

(c) shall not yield more than 3 per cent of sulphated ash on a water-free basis.

124. Glucose.

(1) Glucose shall be the solid product obtained by the hydrolysis of wholesome
starch.

(2) Glucose—

(a) shall contain not less than 70 per cent of reducing sugars calculated as
dextrose anhydrous; and

(b) shall not yield more than 1 per cent of sulphated ash.

(3) Glucose may contain permitted preservative.

(4) There shall be written in the label on a package containing glucose, a statement
of the percentage of reducing sugars present, calculated as dextrose
anhydrous.

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125. Glucose syrup.

(1) Glucose syrup shall be the product resulting from the controlled hydrolysis of
wholesome starch, and shall consist of reducing sugars, dextrin and water.

(2) Glucose syrup—

(a) shall contain not less than 25 per cent of reducing sugars calculated as
dextrose anhydrous;

(b) shall not contain more than 21 per cent of water; and

(c) shall not yield more than 0.5 per cent of sulphated ash.

(3) Glucose syrup may contain permitted preservative.

(4) There shall be written in the label on a package containing glucose syrup, a
statement of the percentage of reducing sugars present, calculated as dextrose
anhydrous.

125A Trehalose dihydrate.

(1) Trehalose dihydrate shall be a product of white or almost white crystals and is a
non-reducing disaccharide made from liquified starch by a multistep enzymatic
process.

(2) Trehalose dihydrate shall―

(a) be not less than 98 per cent on a dry basis;

(b) have a melting point of 97°C; and

(c) yield not more than―

(i) 0.05 per cent ash; and

(ii) 1.5 per cent water on drying at 60oC for 5 hours.

(3) Trehalose dihydrate may be added to food and the maximum permitted
proportion in food shall be governed by good manufacturing practice.

[Ins. P.U.(A) 306/09]

126. Gula Melaka.

(1) Gula melaka shall be the sugary product made from the sap of the unopened
spathe of the inflorescence of the coconut palm Cocos nucifera.

(2) Gula melaka—

(a) shall not contain more than 10 per cent of water;

(b) shall contain not less than

(i) 1 per cent of protein;

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(ii) 70 per cent of sucrose; and

(iii) 1 per cent of reducing sugars; and

(c) shall not yield more than 2.5 per cent of ash.

127. Gula kabong.

(1) Gula kabong shall be the sugary product made from the sap of the male
inflorescence of the palm Arenga pinnata.

(2) Gula kabong—

(a) shall not contain more than 10 per cent of water;

(b) shall contain not less than—

(i) 0.1 per cent of protein;

(ii) 70 per cent of sucrose; and

(iii) 3 per cent of reducing sugars; and

(c) shall not yield more than 2.5 per cent of ash.

Am. P.U.(A) 183/86]

128. Fructose.

(1) Fructose shall be the purified and crystallized D-fructose.

(2) Fructose—

(a) shall contain not less than 95 per cent of D-fructose;

(b) shall have a specific rotation of from -89° to -93.5°;

(c) shall not yield more than 0.1 per cent of sulphated ash; and

(d) shall have a colour of not more than 30 International Commission for
Uniform Methods of Sugar Analysis (ICUMSA) units.

(e) [Repealed by P.U.(A) 162/88].

(2A) The pH of a 10 per cent solution of fructose shall not be less than 4.5 and not
more than 7.

(3) Fructose may contain permitted preservative.

[Am. P.U.(A) 162/88]

129. High fructose glucose syrup

(1) High fructose glucose syrup shall be the bright, clear, viscous, colourless syrup
produced by controlled hydrolysis and isomerization of starch.

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(2) High fructose glucose syrup—

(a) shall not contain more than 30 per cent of water;

(b) shall contain not less than

(i) 40 per cent of fructose;

(ii) 50 per cent of dextrose anhydrous; and

(iii) 5 per cent of oligosaccharides; and

(c) shall not yield more than 0.1 per cent of sulphated ash.

(3) High fructose glucose syrup may contain permitted preservative.

[Am. P.U.(A) 162/88]

130. Honey.

(1) Honey shall be the sugary product obtained from the comb of the honey bee.

(2) Honey –

(a) shall contain not less than 60 per cent of reducing sugars calculated as
dextrose anhydrous;

(b) shall not contain more than-

(i) 20 per cent of water; and

(ii) 1 per cent of ash;

(c) shall have an apparent sucrose content of not more than 10 per cent; and

(d) shall have an acidity of not more than 40 milliequivalents acid per 1000 g.

(3) [Repealed by P.U.(A) 162/88].

[Am. P.U.(A) 162/88]

131. Icing sugar.

(1) Icing sugar—

(a) shall contain not less than 97 per cent of sugar;

(b) shall not contain more than –

(i) 1 per cent of anticaking agent as permitted food conditioner; and

(ii) 2 per cent of starch; and

(c) may contain permitted preservative and permitted colouring substance.

132. Molasses.

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(1) Molasses shall be the mother liquor left over after the recovery of sugar in the
crystallization process. It shall be a dark coloured, viscous, syrupy liquid having
a characteristic odour.

(2) Molasses shall contain not less than 45 per cent weight per weight of total
sugars as invert sugars and shall have a density or total soluble solids of not
less than 85˚ Brix at 20˚C.

132A Artificial sweetening substance.

(1) An artificial sweetening substance means a substance that, when added to

food, is capable of imparting a sweet taste to the food and which is not a
saccharide, polyhydric alcohol or honey.

(2) For the purpose of these Regulations, only a non-nutritive sweetening

substance specified in regulation 133 and aspartame specified in regulation 134
shall be deemed to be a permitted artificial sweetening substance.

(3) For the purpose of these Regulations, an artificial sweetening substance

preparation in tablet, granular, powder or liquid form shall be the product of the
artificial sweetening substance in a base which may contain any of the
substances specified in the Sixteenth B Schedule.

(4) A liquid preparation of artificial sweetening substance may contain sulphur

dioxide, benzoic acid or sorbic acid in proportion not exceeding a total of 2000
ppm whether present singly or in any combination as permitted preservative.

(5) An artificial sweetening substance preparation may contain polyethylene glycol

in a proportion not exceeding 1 per cent and other food conditioners as
specified in Table II of the Eleventh Schedule.

(6) There shall be written in the label of a package containing an artificial

sweetening substance preparation—

(a) in not less than 10 point lettering, the words "ARTIFICIAL SWEETENING
SUBSTANCE" to be followed immediately by the name of the artificial
sweetening substance;

(b) a statement of concentration—

(i) in the case of tablets, as milligrams per tablet,

(ii) in the case of liquids, as percentage weight in volume; and

(iii) in the case of granules or powder, as milligrams per serving contained in

a sachet or similar package;

(c) a statement indicating the equivalence of the artificial sweetening

substance both in sweetness and energy;

(d) the words "NOT RECOMMENDED FOR YOUNG CHILDREN EXCEPT ON

MEDICAL ADVICE" except where the artificial sweetening substance
preparation contains aspartame as the only artificial sweetening substance;
and

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(e) a statement in the form “NOT RECOMMENDED FOR

PHENYLKETONURICS” or “UNSUITABLE FOR PHENYLKETONURICS"
where the artificial sweetening substance preparation contains aspartame.

[Ins. P.U.(A) 123/95]

133. Non-nutritive sweetening substance.

(1) In these Regulations, "non-nutritive sweetening substance" means any

substance that, when added to food, is capable of imparting a sweet taste to
that food but does not have nutritive properties.

(2) The permitted non-nutritive sweetening substance specified in Table I of the

Seventeenth Schedule that complies with the standard set out in that Table may
be added to low energy food.

(2A) Acesulfame potassium that complies with the standard set out in Table I of the
Seventeenth Schedule may be added to the food specified in column (1) of
Table II of the said Schedule in a proportion not greater than the maximum
permitted proportion specified in column (2) thereof.

(2B) Saccharin and sodium saccharin that complies with the standard set out in Table
I of the Seventeenth Schedule may be added to dried fruit, dried prepared fish
and dried vegetable.

(2C) Neotame may be added to the food specified in column (1) of Table III of the
Seventeenth Schedule in a proportion not greater than the maximum permitted
proportion specified in column (2) thereof.”;

(3) No person shall import, prepare or advertise for sale or sell any food, to which a
non-nutritive sweetening substance has been added except as otherwise
permitted by this regulation.

(4) No person shall import, manufacture or advertise for sale or sell any non-
nutritive sweetening substance as suitable for use in food other than a
permitted non-nutritive sweetening substance as specified in Table I of the
Seventeenth Schedule.

(5) (Deleted) [ P.U.(A) 318/12 ]

(6) (Deleted) [ P.U.(A) 318/12 ]

(7) (Deleted) [ P.U.(A) 318/12 ]

(8) (Deleted) [ P.U.(A) 318/12 ]

(9) (Deleted) [ P.U.(A) 318/12 ]

(10) (Deleted) [ P.U.(A) 318/12 ]

(11) (Deleted) [ P.U.(A) 318/12 ]

(12) Where a permitted non-nutritive sweetening substance has been added to any
food, there shall be written in the label on a package containing such food, the
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words "contains (state the appropriate designation of the non-nutritive

sweetening substance) as permitted non-nutritive sweetening substance".

(13) On every package of non-nutritive sweetening substance imported,

manufactured, advertised for sale or sold, there shall be an indication that it
should be taken only on the advice of a physician.

(14) The words “UNSUITABLE FOR PHENYLKETONURICS” shall be written in the

label on a package containing food to which neotame has been added, in not
less than 10 point lettering [ P.U.(A) 318/12 ]

[Am. P.U.(A) 521/92, 55/93]

134. Aspartame, glycerol and sorbitol.

(1) In addition to the sweetening substances specified in regulations 118 to 133

only aspartame, glycerol, isomalt, maltitol, maltitol syrup, mannitol, sorbitol,
sucralose, erythritol and xylitol shall be deemed to be a permitted sweetening
substance for the purposes of these Regulations.

(2) Deleted [P.U.(A) 291/00].

(3) Aspartame that complies with the standard set out in Table I of the Twentieth
Schedule A may be added to food. The maximum permitted proportion of
aspartame in food shall be governed by Good Manufacturing Practice.

(3A) Erythritol that complies with the standard set out in Table II of the Twentieth A
Schedule may be added to low energy food and the maximum permitted
proportion of erythritol shall be governed by good manufacturing practice.

(4) There shall be written in the label on a package containing food to which
aspartame has been added, in not less than 10 point lettering, the words
"UNSUITABLE FOR PHENYLKETONURICS".

(5) There shall be written in the label on a package containing food to which the
sweetening substances in subregulation (1) have been added the words
"Excessive use can have laxative effect".

(6) Notwithstanding subregulation (5), food containing aspartame and sucralose

are exempted from this labeling requirement.

[Am. P.U.(A) 162/88, 291/00, 131/02]

134A Beverage whitener.

(1) Beverage whitener shall be any product in liquid or powder form that is capable
of whitening and sweetening beverages if sucrose or other sweetening
substance is present.

(2) Beverage whitener includes the food for which a standard is prescribed in
regulations 134B and 134C.

[Ins. P.U.(A) 88/03]

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134B Sweetened creamer.

(1) Sweetened creamer shall be the product obtained by combining vegetable fat
or oil with sugar or any other sweetening substance, milk constituents or other
food for sweetening and whitening of beverages.

(2) Sweetened creamer may contain permitted colouring substance, permitted

flavouring, substance and permitted food conditioner.

(3) Sweetened creamer in liquid form shall contain—

(a) not less than 10 per cent fat; and

(b) not less than 24 per cent non sugar solids.

(4) Sweetened creamer in powder form shall contain—

(a) not less than 12 per cent fat;

(b) not less than 30 per cent non sugar solids; and

(c) not more than 5 per cent moisture.

[Ins. P.U.(A) 88/03]

134C Non dairy creamer.

(1) Non dairy creamer shall be the product prepared from vegetable fat and
suitable carbohydrates and may contain other food.

(2) Non dairy creamer may contain permitted colouring substance, permitted
flavouring substance and permitted food conditioner.

(3) Non dairy creamer in liquid form shall—

(a) contain not less than 6 per cent fat;

(b) contain not more than 35 per cent total solids; and

(c) be adequately sterilized or aseptically packaged.

(4) Non dairy creamer in powder form shall contain—

(a) not less than 30 per cent fat; and

(b) not more than 5 per cent moisture.

[Ins. P.U.(A) 88/03]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Tea, Coffee, Chicory and Related Product

260. Tea.

(1) Tea shall be the product of steaming, drying or firing or any combination of
these, of fermented, semi-fermented or non-fermented leaves, buds and
tender stems of one or more varieties of Camellia.

(2) Tea -

(a) shall not yield more than 7 per cent of total ash of which at least one half
shall be soluble in boiling water;

(b) shall yield not less than 30 per cent of water soluble extract; and

(c) shall not contain spurious, exhausted, decayed or mouldy leaves or stalks
and any foreign matter.

(3) Tea shall not contain any colouring substance, whether permitted or not under
these Regulations.

[Am. P.U.(A) 88/03]

261. Tea dust, tea fanning or tea sifting.

Tea dust, tea fanning or tea sifting shall be the dust, fanning or sifting of tea as
specified in regulation 260. Tea dust shall pass through holes of 0.707 mm size (707
µm). It shall not yield more than 5 per cent of ash insoluble in boiling water. For all
other purposes, it shall comply with the standard for tea prescribed in regulation 260.

[Am. P.U.(A) 88/03]

262. Tea extract, instant tea or soluble tea.

(1) Tea extract, instant tea or soluble tea is a dried product made exclusively by the
aqueous extraction of tea.

(2) Tea extract, instant tea or soluble tea--

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(a) shall not contain more than-

(i) 20 per cent of total ash; and

(ii) 6 per cent of water;

(b) shall contain not less than-

(i) 4 per cent of caffeine; and

(ii) 7 per cent of tannin; and

(c) 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.

[Am. P.U.(A) 162/88]

263. Scented tea.

Scented tea, tea dust, tea fanning, tea sifting, tea extract, instant tea or soluble tea as
specified in regulations 260, 261 and 262 respectively, shall be tea to which has been
added harmless, natural, aromatic substance such as jasmine flowers, rose petals,
essence of bergamot, mint or lemon, and spices. It shall not contain other foreign
substance.

[Am. P.U.(A) 90/99]

263A. Tea mix.

(1) Tea mix shall be tea, tea dust, tea fanning, tea sifting, tea extract, instant tea or
soluble tea as specified in regulations 260, 261 and 262 respectively, with or
without sugar, It may contain added harmless, natural or aromatic substance
such as jasmine flowers, rose petals, essence of bergamot, mint or lemon, and
spices.

(2) Tea mix may contain permitted food conditioner.

(3) Every package containing tea mix shall be labelled with a direction for its use.

(4) Where tea mix is in a ready-to-drink form it shall be construed to be tea drink.

[Ins. P.U.(A) 162/88; Am. P.U.(A) 90/99]

264. Particular labelling requirement of tea.

(1) Where tea, tea dust, tea extract or scented tea is derived exclusively from one
location, the name of that location may appear in the label on a package
containing such tea, tea dust, tea extract or scented tea, as the case may be.

(2) Except as otherwise provided by these Regulations, the word "tea", whether
alone or used in connection or association with any other words, shall not
appear in the label on a package containing tea unless the contents of that
package and the label thereof comply with the requirements of these

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Regulations.

(3) There shall be written in the label on a package containing tea extract, instant
tea or soluble tea, in larger letters than any other words on the label other than
the brand name, the words "tea extract", "instant tea" or "soluble tea", as the
case may be.

(4) There shall be written in the label on a package containing scented tea the
words "scented tea" immediately followed, in not less than 4 point lettering, by
the name of the scenting substance, or the name of the scenting substance to
be conjoined in uniform lettering with the word "tea" as the case may be.

265. Coffee bean.

Coffee bean shall be the seed of any species of Coffea, either raw or roasted.

266. Coffee or ground coffee or coffee powder.

(1) Coffee or ground coffee or coffee powder shall be the pure roasted coffee bean
that is ground or otherwise prepared so as to be suitable for making an
infusion or decoction. It shall be free from husk and any other substance.

(2) Coffee or ground coffee or coffee powder-

(a) shall not contain more than 7 per cent of water;

(b) shall contain -

(i) not more than 5 per cent and not less than 3 per cent of ash;

(ii) not less than 0.9 per cent of anhydrous caffeine; and

(iii) not more than 33 per cent and not less than 22 per cent of water-soluble
extract; and

(c) shall contain not less than 8.5 per cent of fat.

(3) Where coffee is derived exclusively from one location, the name of that location
may appear in the label on that package of coffee.

[Am. P.U.(A) 162/88, 88/03]

267. Instant coffee or soluble coffee.

(1) Instant coffee or soluble coffee shall be the dried soluble solids obtained from
water-extraction of freshly roasted, pure coffee beans. It shall be in the form of
free flowing powder or granule having the colour, taste and flavour
characteristic of coffee.

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(2) Instant coffee or soluble coffee-

(a) shall contain not less than 2.25 per cent of anhydrous caffeine derived from
coffee;

(b) shall not contain added substance; and

(c) shall dissolve in boiling water in 30 seconds with moderate stirring.

(3) There shall be written in the label on a package containing soluble coffee or
instant coffee the words "soluble coffee" or "instant coffee", as the case may
be.

(4) The word "pure" or the words "pure coffee" or any word or words having the
same or a similar effect shall not be used on the label on a package containing
instant coffee or soluble coffee unless that word or those words are written in
uniform lettering not larger than the letters used for the name of the food as
specified in subregulation (3) and are immediately followed by the word
"extract".

[Am. P.U.(A) 162/88]

267A. Decaffeinated coffee.

(1) Decaffeinated coffee shall be the dried soluble solids obtained from water-
extraction of freshly roasted coffee beans where caffeine has been removed.

(2) Decaffeinated coffee-

(a) shall contain not more than 3 g/kg (weight per weight) of anhydrous
caffeine; and

(b) shall not contain added substance.

[Ins. P.U.(A) 88/03]

268. Coffee essence or liquid coffee extract.

(1) Coffee essence or liquid coffee extract shall be the essence or liquid extract
from coffee, with or without the addition of glycerol or sugar or a combination
of these. It shall not contain any other added substance. It shall contain not
less than 0.5 per cent of anhydrous caffeine derived from coffee.

(2) There shall be written in the label on a package containing coffee essence or
liquid coffee extract-

(a) in larger letters than those of any other words on the label, the words
"coffee essence" or "liquid coffee extract", as the case may be; and

(b) a statement of the percentage of caffeine in the coffee.

(3) The word "pure" or any word or words having the same or a similar effect shall
not be used in the label on a package containing coffee essence or liquid
coffee extract.

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269. Coffee mixture.

(1) Coffee mixture shall be coffee ground with other food substances.

(2) Coffee mixture shall contain not less than 50 per cent of coffee.

(3) There shall be written in the label on a package containing coffee mixture-

(a) in larger letters than those of any other words on the label, the words
"coffee mixture"; and

(b) a statement of the percentage of coffee in the mixture.

(4) Except for the purpose of expressing the percentage of coffee as required in
paragraph (3)(b), the word "coffee" shall not appear in the label on a package
containing coffee mixture unless it is conjoined with the word "mixture".

(5) The word "pure" or any word or words having the same or similar effect shall
not be used in the label on a package containing coffee mixture.

[Am. P.U.(A) 183/86, 162/88, 131/02]

269A. Premix coffee.

(1) Premix coffee shall be a preparation made from coffee, instant coffee or coffee
essence or liquid coffee extract or coffee mixture as specified in regulations
266 to 269 respectively, with or without sugar.

(2) Premix coffee may contain milk, creamer and other food and permitted food
conditioner.

(3) Every package containing premix coffee shall be labelled with a direction for its
use.

(4) Where premix coffee is in a ready-to-drink form, it shall be construed to be a

coffee drink.

[Ins. P.U.(A) 88/03]

270. Chicory.

(1) Chicory shall be the powder obtained by roasting and grinding the cleaned and
dried root of Cichorium intybus, with or without the addition of edible fat, edible
oil or sugar, in a proportion not exceeding 2 per cent.

(2) Chicory-

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(a) shall not contain more than 10 per cent and not less than 3.5 per cent of
ash;

(b) shall not contain more than 2.5 per cent of ash insoluble in dilute
hydrochloric acid; and

(c) shall contain not less than 50 per cent of water soluble extract.

[Am. P.U.(A) 183/86]

271. Coffee and chicory

(1) Coffee and chicory shall be a mixture of coffee and chicory. It shall not contain
any added substance.

(2) Coffee and chicory shall contain not less than 50 per cent of coffee.

(3) There shall be written in the label on a package containing coffee and chicory--

(a) in larger letters than those of any other words on the label, the words
"coffee and chicory"; and

(b) a statement of the percentage of coffee in the mixture.

(4) Except for the purpose of expressing the percentage of coffee as required in
paragraph (3)(b), the word "coffee" shall not appear in the label on a package
containing coffee and chicory unless it is conjoined with the words "and
chicory".

(5) The word "pure" or any word or words having the same or a similar effect shall
not be used in the label on a package containing coffee and chicory.

[Am. P.U.(A) 162/88]

272. Instant coffee and chicory or soluble coffee and chicory extract.

(1) Instant coffee and chicory or soluble coffee and chicory extract shall be the
dried soluble solids prepared from water extraction of coffee and chicory as
specified in regulation 271.

(2) Instant coffee and chicory or soluble coffee and chicory extract-

(a) shall contain not less than 50 per cent of coffee.

(b) may contain sugar; and

(c) shall dissolve in boiling water in 30 seconds with moderate stirring.

(3) There shall be written in the label on a package containing instant coffee and
chicory or soluble coffee and chicory extract-

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 [Updated until Jan 2014]

(a) in larger letters than those of any other words on the label, the words
"instant coffee and chicory" or "soluble coffee and chicory extract", as the
case may be;

(b) a statement of the percentage of coffee in the mixture.

(4) Except for the purpose of expressing the percentage of coffee as required in
paragraph (3)(b), the words "instant coffee" or "soluble coffee" shall not appear
in the label on a package containing instant coffee and chicory or soluble
coffee and chicory extract unless those words are conjoined with the words
"and chicory" or "and chicory extract", as the case may be.

(5) The word "pure" or any word or words having the same or a similar effect shall
not be used in the label on a package containing instant coffee and chicory or
soluble coffee and chicory extract.

[Am. P.U.(A) 162/88]

273. Coffee and chicory essence or liquid coffee and chicory extract.

(1) Coffee and chicory essence or liquid coffee and chicory extract shall be the
essence or liquid extract from coffee and chicory as specified in regulation
271, with or without the addition of glycerol or sugar or glucose or any
combination of these. It shall contain not less than 0.25 per cent anhydrous
caffeine derived from coffee.

(2) There shall be written in the label on a package containing coffee and chicory
essence or liquid coffee and chicory extract-

(a) in larger letters than those of any other words on the label, the words
"coffee and chicory essence" or "liquid coffee and chicory extract", as the
case may be; and

(b) a statement of the percentage of coffee in the mixture.

(3) The word "coffee" shall not appear in the label on a package containing coffee
and chicory essence or liquid coffee and chicory extract unless it is proceeded
by the word "liquid" in the case of liquid coffee and chicory extract and
conjoined with the words "and chicory essence" or "and chicory extract", as the
case may be.

(4) The word "pure" or any word or words having the same or a similar effect shall
not be used in the label on a package containing coffee and chicory essence
or liquid coffee and chicory extract.

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Vegetable and Vegetable Product

209. Vegetable.

Vegetable shall be the clean, sound, edible part of plant commonly used for food and
includes the food for which a standard is prescribed in regulations 210 to 212.

210. Fresh vegetable.

Fresh vegetable shall be vegetable that is not dehydrated, dried, canned or frozen
and shall not be withered, shrivelled or discoloured.

211. Dried or dehydrated vegetable.

(1) Dried vegetable or dehydrated vegetable shall be the raw edible part of
vegetable, with or without sugar, saccharin or sodium saccharin, mint leaves
or mint oil, and dehydrated under natural or artificially induced condition. It
shall not contain more than 8 per cent of water.

(2) Dried vegetable or dehydrated vegetable may contain permitted preservative

and permitted colouring substance.

[Am. P.U.(A) 55/93]

212. Frozen vegetable.

Frozen vegetable shall be the fresh vegetable that is maintained in a frozen

wholesome condition for one continuous period at a temperature below minus 18oC
and has not been thawed before sale. It may contain mint leaves or mint oil.

213. Vegetable product.

In these Regulations, "vegetable product" means any food prepared from vegetable
and includes the food for which a standard is prescribed in regulations 214 to 222 but
does not include edible vegetable fat and edible vegetable oil.

214. Salted vegetable.

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(1) Salted vegetable shall be edible part of vegetable, prepared by treatment with
salt.

(2) Salted vegetable may contain permitted preservative and permitted flavour
enhancer.

215. Dried salted vegetable.

(1) Dried salted vegetable shall be the edible part of vegetable treated with salt,
and dried under natural or artificially induced conditions. It shall not contain
more than 8 per cent of water.

(2) Dried salted vegetable may contain permitted preservative, permitted food
conditioner and permitted flavour enhancer.

216. Tomato paste.

(1) Tomato paste shall be the product made by evaporating a portion of the water
from clean, sound, ripe tomatoes or sound tomato trimmings. It shall be
packed in hermetically sealed packages and processed by heat to prevent
spoilage. Tomato paste shall be free from seeds, skin and other coarse or
hard substances. It shall contain not less than 25 per cent tomato solids.

(2) The Howard Mould Count shall not exceed 50 per cent of the total field
examined.

(3) Tomato paste may contain permitted preservative and permitted colouring
substance.

[Am. P.U.(A) 183/86]

217. Tomato pulp.

(1) Tomato pulp shall be the heat processed product from whole, ripe tomatoes or
sound tomato trimmings concentrated to yield a product with a specific gravity
of not less than 1.050 (20oC/20oC)

(2) The Howard Mould Count shall not exceed 50 per cent of the total field
examined.

(3) Tomato pulp may contain permitted preservative.

218. Tomato puree.

(1) Tomato puree shall be the heat processed product made from whole, sound,
ripe tomatoes, with the skin and seeds removed, concentrated to yield a
product with a specific gravity of not less than 1.050 (20°C/20°C). It shall be
packed in hermetically sealed packages and processed by heat to prevent
spoilage. It shall contain not less than 8 per cent of soluble salt-free solids.

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(2) The Howard Mould Count shall not exceed 50 per cent of the total field
examined.

(3) Tomato puree may contain permitted preservative.

219. Vegetable juice.

(1) Vegetable juice shall be the liquid product of one or more kinds of vegetables
but shall not include fruit juices as specified in regulations 235 to 242 or
botanical beverages as specified in regulation 356.

(2) (a) Tomato juice shall be the juice of clean, sound, mature tomatoes. It shall
contain not less than 5 per cent of soluble solids in 100 ml juice measured
at 20°C. It shall be free from seeds, skin and other coarse or hard
substance.

(b) The Howard Mould Count shall not exceed 25 per cent of the total field
examined.

(3) Where sugar or salt has been added to vegetable juice or concentrated
vegetable juice, there shall be written in the label on a package containing
such food the words “contains added sugar” or “contains added salt” or any
other words having the same or similar effects, as the case may be.

(4) Every package of concentrated vegetable juice or vegetable juice concentrate

shall be labelled with a direction for its use.

(5) The word "concentrate" or "concentrated" shall not appear on a package

containing concentrated vegetable juice unless it is conjoined in uniform
lettering of not less than 10 point with the words "vegetable juice".

[Am. P.U.(A) 162/88, 90/99]

220. Canned vegetable.

(1) Canned vegetable shall be the vegetable product prepared by packing vegetable
in clean containers that are hermetically sealed and processed by heat. It may
contain other food.

(2) Where vegetable product is canned, it shall also comply with the standard
prescribed for a particular type of vegetable product.

(3) Canned vegetable may contain permitted colouring substance, permitted

flavouring substance, permitted flavour enhancer and permitted food
conditioner including calcium chloride in such a proportion that the calcium
does not exceed 500 mg/kg.

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(4) Where canned vegetable contains at least 50 per cent of vegetable mixed with
other food, there shall be written in the label on a package containing such
food the words "vegetable with (state the name of the other food)" or "(state
the name of the vegetable) with (state the name of the other food)".

(5) Where canned vegetable contains two or more kinds of vegetable, there shall
be written in the label on a package containing such food, in not less than 10
point lettering, the words "mixed vegetable", immediately followed, in not less
than 4 point lettering, by the names of vegetables, or the word "mixed (state
the names of the vegetables)", as the case may be.

221. Fermented soya bean product.

(1) Fermented soya bean product shall be the soya bean, whole or ground, that
have been fermented with harmless microorganism. It may contain other
wholesome food. The product shall not be a sauce and includes tauju or sufu,
and tauceong or taucu.

(2) For the purposes of these Regulations-

(a) tauju or sufu shall be the product obtained by fermenting soya bean curd
with cultures of Actinomucor elegans or other harmless organism; and

(b) tauceong or taucu shall be the product, whole or ground, obtained by

fermenting soya beans with Aspergillus species followed by brine
fermentation.

(3) Fermented soya bean product may contain permitted preservative, permitted
colouring substance and permitted flavour enhancer.

[Sub. P.U.(A) 162/88]

222. Hydrolysed vegetable protein or hydrolysed plant protein.

(1) Hyrolysed vegetable protein or hydrolysed plant protein shall be the product
obtained by heating suitable proteins or protein-rich substances derived from
plant with acids in the presence of water, followed by neutralization and
filtration. It may be concentrated, dried or decolourized.

(2) Hydrolysed vegetable protein or hydrolysed plant protein-

(a) shall contain not less than-

(i) 2.75 per cent of total nitrogen; and

(ii) 2 per cent of alpha-amino-nitrogen; and

(b) shall not contain more than 60 per cent of chloride calculated as sodium
chloride.

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 [Updated until Jan 2014]

(3) Hydrolysed vegetable protein or hydrolysed plant protein may contain caramel
as a colouring substance, permitted flavouring substance, permitted flavour
enhancer and permitted food conditioner.

(4) There shall be written in the label on a package containing hydrolysed

vegetable protein or hydrolysed plant protein-

(a) the words "hydrolysed vegetable protein", or "hydrolysed plant protein", as

the case may be; and

(b) a statement giving direction for its use.

[Am. P.U.(A) 183/86]

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P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART VIII
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD

Vinegar, Sauce, Chutney and Pickle

334. Vinegar.

(1) Vinegar shall be a liquid product prepared from the alcoholic fermentation and
subsequent acetous fermentation of any suitable food.

(2) Vinegar-

(a) shall contain not less than 4 per cent weight per volume of acetic acid;
and

(b) shall not contain any mineral acid.

(3) Vinegar may contain permitted preservative, caramel as a colouring substance

and spices as permitted flavouring substance.

[Am. P.U.(A) 162/88]

335. Distilled vinegar.

(1) Distilled vinegar shall be the product prepared by the distillation of vinegar as
specified in regulation 334.

(2) Distilled vinegar may contain permitted preservative, caramel as a colouring

substance and spices as permitted flavouring substance.

336. Blended vinegar.

(1) Blended vinegar shall be the product obtained by mixing vinegar with distilled
vinegar.

(2) Blended vinegar-

(a) shall contain not less than-

(i) 50 per cent volume per volume of vinegar; and

(ii) 4 per cent weight per volume of acetic acid; and

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 [Updated until Jan 2014]

(b) shall not contain any artificial vinegar.

(3) Blended vinegar may contain permitted preservative, caramel as a colouring

substance and spice as permitted flavouring substance.

(4) No package of blended vinegar shall be labelled with the word "vinegar"
unless the word is conjoined in uniform lettering with the word "blended".

[Am. P.U.(A) 162/88]

337. Artificial vinegar or synthetic vinegar.

(1) Artificial vinegar or synthetic vinegar shall be a mixture of food grade acetic
acid and potable water.

(2) Artificial vinegar or synthetic vinegar-

(a) shall contain not less than 4 per cent weight per volume and not more
than 12.5 per cent weight per volume of acetic acid; and

(b) shall not contain mineral acid or any other substance;

(3) Artificial vinegar or synthetic vinegar may contain permitted preservative,

caramel as a colouring substance and spices as permitted flavouring
substance.

(4) No package containing artificial vinegar or synthetic vinegar shall be labelled

with the word "vinegar" unless the word is conjoined in uniform lettering with
the word "artificial" or "synthetic".

[Am. P.U.(A) 162/88]

338. Particular labelling requirement of vinegar.

(1) There shall be written in the label on a package containing vinegar, distilled
vinegar or blended vinegar the name or names of the sources from which it is
derived.

(2) Where the description of any vinegar or distilled vinegar indicates or suggest
that it is from one particular source, it shall have been derived solely from that
source.

(3) Every package containing vinegar, distilled vinegar or blended vinegar shall
not include a pictorial representation or design in the label depicting the
substance from which the vinegar may be prepared unless at least 60 per cent
of the vinegar contained therein has been prepared from the substance
represented.

(4) The word "vinegar" shall not be conjoined with any other word unless
otherwise provided in these Regulations.

339. Sauce.

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 [Updated until Jan 2014]

(1) Sauce shall be a liquid or semi-liquid savoury preparation of food with or

without spices and intended to be eaten with food as a relish and includes the
food for which a standard is prescribed in regulations 340 to 345.

(2) For the purposes of these Regulations, sauce also includes fish sauce, budu
and cincalok as specified in regulations 164, 165 and 166 respectively.

[Am. P.U.(A) 306/09]

340. Soya sauce or soya bean sauce or kicap.

(1) Soya sauce or soya bean sauce or commonly known as "kicap" shall be clear,
salty, brown liquid prepared from the fermentation of the bean of the plant
Glycine max and cereal or flour.

(2) Soya sauce, soya bean sauce or kicap-

(a) may contain sugar, glucose syrup or molasses or a combination of these;

and

(b) shall contain not less than-

(i) 0.6 per cent weight per volume of total nitrogen; and

(ii) 10 per cent salt.

(3) Soya sauce, soya bean sauce or kicap may contain permitted preservative,
caramel as a colouring substance and permitted flavour enhancer.

[Am. P.U.(A) 162/88]

341. Hydrolysed vegetable protein sauce or hydrolysed plant protein sauce.

(1) Hydrolysed vegetable protein sauce or hydrolysed plant protein sauce shall be
sauce where the protein is derived from hydrolysed vegetable protein or
hydrolysed plant protein, as the case may be.

(1A) Hydrolysed vegetable protein sauce or hydrolysed plant protein sauce shall
contain not less than-

(a) 2.5 per cent weight per volume of total nitrogen; and

(b) 10 per cent of salt.

(2) Hydrolysed vegetable protein sauce or hydrolysed plant protein sauce may
contain permitted preservative, caramel as a colouring substance, permitted
flavour enhancer and permitted food conditioner.

(3) There shall be written in the label on a package containing hydrolysed

vegetable protein sauce or hydrolysed plant protein sauce the words
"hydrolysed vegetable protein sauce" or "HVP sauce" or "hydrolysed plant
protein sauce" or "HPP sauce", as the case may be.

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 [Updated until Jan 2014]

(4) The word "soya sauce" or "fermentation" or other words of similar meaning
shall not appear in the label on a package containing hydrolysed vegetable
protein sauce or hydrolysed plant protein sauce.

[Am. P.U.(A) 162/88]

341A. Blended hydrolysed vegetable protein sauce or blended hydrolysed plant

protein sauce.

(1) Blended hydrolysed vegetable protein sauce or blended hydrolysed plant

protein sauce shall be the product obtained by blending hydrolysed vegetable
protein sauce or hydrolysed plant protein sauce, as the case may be, with the
clear liquid prepared from the fermentation of the bean of the plant Glycine
max and cereal or flour.

(2) Blended hydrolysed vegetable protein sauce or blended hydrolysed plant

protein sauce shall contain not less than-

(a) 0.3 per cent weight per volume of total nitrogen; and

(b) 10 per cent of salt.

(3) Blended hydrolysed vegetable protein sauce or blended hydrolysed plant

protein sauce may contain permitted preservative, caramel as a colouring
substance, permitted flavour enhancer and permitted food conditioner.

(4) There shall be written in the label on a package containing blended hydrolysed
vegetable protein sauce or blended hydrolysed plant protein sauce in uniform
lettering the words "blended hydrolysed vegetable protein sauce" or "blended
HVP sauce", or "blended hydrolysed plant protein sauce" or "blended HPP
sauce", as the case may be.

(5) No package of blended hydrolysed vegetable protein sauce or blended

hydrolysed plant protein sauce shall be labelled with the words "hydrolysed
vegetable protein sauce" or "HVP sauce" or "hydrolysed plant protein sauce"
or "HPP sauce" unless the words are conjoined in uniform lettering with the
word "blended".

(6) The words "soya sauce" or "fermentation" or other words of similar meaning
shall not appear in the label on a package containing blended hydrolysed
vegetable protein sauce or blended hydrolysed plant protein sauce.

[Ins. P.U.(A) 162/88]

342. Chilli sauce.

(1) Chilli sauce shall be sauce prepared from sound, ripe chillies as specified in
regulation 297 or chilli powder, with salt, sugar, vinegar, with or without other
food. It shall contain not less than the equivalent of 5 per cent weight per
weight of chillies.

(2) Chilli sauce shall contain not less than-

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(a) 25 per cent of total soluble solids; and

(b) 0.8 per cent total acidity expressed as acetic acid.

(3) Chilli sauce may contain permitted preservative, permitted colouring

substance, permitted flavouring substance and permitted food conditioner.

(4) Chilli sauce shall show no sign of fermentation when incubated at 37°C for 15
days. The Howard Mould Count shall not exceed 50 per cent of the total field
examined.

[Am. P.U.(A) 162/88]

343. Tomato sauce or tomato ketchup or tomato catsup.

(1) Tomato sauce or tomato ketchup or tomato catsup shall be sauce prepared
from tomato puree or tomato paste or tomato solids derived from sound, ripe
tomatoes with salt, sugar and vinegar, with or without other food.

(2) Tomato sauce or tomato ketchup or tomato catsup shall contain not less than-

(a) 25 per cent of total soluble solids;

(b) 4 per cent of tomato soluble solids; and

(c) 0.8 per cent total acidity expressed as acetic acid.

(3) Tomato sauce or tomato ketchup or tomato catsup may contain permitted
preservative, permitted colouring substance, permitted flavouring substance
and permitted food conditioner.

(4) Tomato sauce or tomato ketchup or tomato catsup shall show no sign of
fermentation when incubated at 37°C for 15 days. The Howard Mould Count
shall not exceed 50 per cent of the total field examined.

344. Salad dressing.

(1) Salad dressing shall be a mixture of edible vegetable oil or milk fat with
vinegar or citrus fruit juice or both, with or without other food. It includes tartar
sauce.

(2) Salad dressing may contain permitted preservative, permitted flavouring

substance, calcium disodium ethylenediamine tetra-acetate not exceeding 75
mg/kg and other permitted food conditioner.

345. Mayonnaise.

(1) Mayonnaise shall be a mixture of edible vegetable oil, liquid egg or liquid egg
yolk with vinegar or citrus fruit juice or both, with or without other food. It shall
contain not less than 65 per cent of edible vegetable oil.

(2) Mayonnaise may contain permitted preservative, permitted flavouring

substance and calcium disodium ethylenediamine tetra-acetate not exceeding
75 mg/kg and other permitted food conditioner.

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 [Updated until Jan 2014]

[Am. P.U.(A) 162/88]

346. Chutney.

(1) Chutney shall be a preparation made from clean, sound fruit or clean, sound
vegetable, or a combination of these with spice, salt, sugar, onion, garlic and
vinegar, with or without nuts. It shall contain not less than 50 per cent of fruit or
vegetable or both.

(2) Chutney may contain caramel as a colouring substance and permitted food
conditioner.

(3) There shall be written in the label on a package containing chutney the word
"chutney" and this word may be preceded in uniform lettering with the name of
the fruit or vegetable, provided that the fruit or vegetable so named is present
in the chutney in a proportion of not less than 50 per cent of the total fruit or
vegetable so present.

347. Pickle.

(1) Pickle shall be the clean, sound vegetable or clean, sound fruit or a
combination of these, preserved in salt, vinegar, citric acid, fumaric acid, lactic
acid, malic acid, tartaric acid or any combination of these, with or without nut,
sugar and spice. It may be dried.

(2) Pickle may contain permitted preservative, permitted colouring substance,

permitted flavouring substance and permitted food conditioner.

(3) There shall be written in the label on a package containing pickle the word
"pickle" and this word may be preceded in uniform lettering with the name of
the fruit or vegetable, provided that the fruit or vegetable so named is present
in the pickle in a proportion of not less than 50 per cent of the total fruit or
vegetable so present.

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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART IX

USE OF WATER, ICE OR STEAM

394. Standard for wholesome water or steam.

(1) Water shall be clean and free from contamination, objectionable taste and odour,
and shall comply with the standard as prescribed in the Twenty-fifth A Schedule.

(2) In these Regulations any reference to "potable water" shall be taken to be a

reference to "water" as prescribed in subregulation (1).

(3) Steam shall be the product derived from water that complies with the standard
prescribed in subregulation (1).

(4) No person shall use, cause or permit to be used, any water or steam in the
preparation or manufacture of any food for sale, unless that water or steam complies
with the standard prescribed in this regulation.

(5) No person shall cause or permit any water or steam to come into contact with a
food for sale, in the course of its preparation, storage, delivery or exposure for sale,
unless that water or steam complies with the standard prescribed in this regulation.

394A. Standard for wholesome ice.

(1) Ice shall be the product derived from water that complies with the standard
specified in regulation 394.

(2) No person shall use, cause or allow to be used, any ice in the preparation or
manufacture of any food for sale, unless that ice complies with the condition specified
in this regulation.

(3) No person shall cause or permit any ice to come into contact with food for sale, in
the course of its preparation, storage, delivery or exposure for sale, unless that ice

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complies with the condition specified in this regulation.

(4) No person shall prepare ice from any source for the purpose of trade or business
unless a licence as set out in the Twenty-Ninth Schedule has been granted by the
Director.

(5) An application for a license under subregulation (4) shall be made to the Director
in such form and manner and be accompanied with such information and particulars,
as the Director may specify, together with a processing fee of thirty ringgit which is
not refundable.

(6) In approving any application under subregulation (4), the Director may impose any
condition as he thinks fit relating to the source, extraction and collection, preparation,
processing, packaging, handling and transportation of ice and the subsequent
monitoring thereof.

(7) The fee for a licence issued under subregulation (4) shall be fifty ringgit and shall
be renewed annually.

(8) The Director may at any time and without assigning any reason suspend or revoke
any licence issued or may amend the conditions to which such licence is subject.

[Ins. P.U.(A) 113/09]

2/192
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LAWS OF MALAYSIA

P.U.(A) 437 OF 1985

FOOD ACT 1983

FOOD REGULATIONS 1985

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

PART X

Miscellaneous

395. Food not elsewhere standardized.

(1) Food not elsewhere standardized shall be food for which a standard has not been
otherwise expressly prescribed by these Regulations.

(2) Food not elsewhere standardized may contain permitted added nutrient, permitted
food conditioner, permitted flavouring substance, permitted colouring substance and
permitted flavouring enhancer.

(3) Food not elsewhere standardized shall not contain permitted non-nutritive
sweetening substance except for acesulfame potassium, with the prior written
approval of the Director.

(3A) No person shall use permitted preservative in food not elsewhere standardized
without the prior approval of the Director.

(4) There shall not be written in the label on a package containing food not elsewhere
standardized or in an advertisement relating to that food any word or expression that
compares a nutritional property or the ingredients of a food not elsewhere
standardized with those of another food.

(5) Food not elsewhere standardized shall not be described or presented in such
manner or by such name or pictorial or other representation or device as is
suggestive of another article of food of which it is intended to be an imitation or
substitute or which it resembles.

(6) The word "food not elsewhere standardized" shall not appear on the label of any
package containing food not elsewhere standardized.

[Am. P.U.(A) 131/02, 306/09]

1/192
 [Updated until Jan 2014]

396. (Deleted) [ P.U.(A) 290/13]

397. Penalty.

(1) Any person who contravenes or fails to comply with any provisions of these
Regulations commits an offence.

(2) Any person who commits an offence against these Regulations for which no
penalty is provided by the Act shall, on conviction, be liable to a fine not
exceeding five thousand ringgit or imprisonment for a term not exceeding two
years.

398. Transitional provision.

Notwithstanding anything contained in these Regulations, it shall be lawful for any

person at any time within twelve months after the coming into force of these
Regulations to prepare, sell or import any food the preparation, sale or importation of
which is otherwise lawful under –

(a) *the Sale of Food and Drugs Ordinance 1952 [Ord. 28 of 1952];

(b) *the Public Health Ordinance of Sabah [Sabah Ord. 7 of 1960]; or

(c) *the Public Health Ordinance of Sarawak [Sarawak Ord. 24 of 1962],

or under any subsidiary legislation made thereunder.

*NOTE: The Sale of Food and Drugs Ordinance 1952 [Ord. 28 of 1952] has since been repealed by the
Food Act 1983 [Act 281]-see s. 35 of Act 281

399. Revocation.

The following Regulations are revoked to the extent specified herein:

(a) Part I to Part V and Part VII of the Sale of Food and Drugs Regulations
1952 [F.L.N 537 of 1952];

(b) Part I to Part IV of the Public Health (Food and Drugs) Regulations 1960
[Sabah No. Sm162 of 1960]; and

(c) Part I to Part IV of the Public Health (Food and Drugs) Regulations 1962
[Ninth Sch. To Sarawak Ord. 24 of 1962] [Am. P.U.(A) 162/88]

2/192
[Am. PU (A) FIRST SCHEDULE
162/88,
90/99,318/12] (Regulation 3)
FOOD REQUIRING WRITTEN WARRANTY

Canned food for infants and children

Cereal-based food for infants and children
Colouring substance
Flavouring substance
Full cream milk powder
Infant formula
Skimmed milk powder
Tea, tea dust, tea extract and scented tea

1
 SECOND SCHEDULE
(Regulation 6)
FOOD ACT 1983
FOOD REGULATIONS 1985
LABEL FOR FOOD SAMPLE

(Serial No.)
FOOD REGULATIONS 1985
(Regulations 6)
(Office Stamp)
Sample Reference No. ………………………
Sample of
………………………………………….
Date
………………………………………………….
This sample has been obtained in accordance
with the provisions of the Food Regulations
1985 for the purpose of analysis.

(Serial No.)
FOOD REGULATIONS 1985
(Regulations 6)
(Office Stamp)
Sample Reference No. ………………………
Sample of
………………………………………….
Date
………………………………………………….
This sample has been obtained in accordance
with the provisions of the Food Regulations
1985 for the purpose of analysis.

(Serial No.)
FOOD REGULATIONS 1985
(Regulations 6)
(Office Stamp)
Sample Reference No. ………………………
Sample of
………………………………………….
Date
………………………………………………….
This sample has been obtained in accordance
with the provisions of the Food Regulations
1985 for the purpose of analysis.

2
 (Serial No.)
FOOD REGULATIONS 1985
(Serial No.)
(Regulations 6)
FOOD REGULATIONS 1985 (Office Stamp)
Sample Reference No. ………………………
(Regulations 6)
Sample of
LABEL FOR FOOD SAMPLE ………………………………………….
Date
Sample Reference No. ………………………
………………………………………………….
Sample of …………………………………………. This sample has been obtained in accordance
with the provisions of the Food Regulations
Date ………………………………………………….
1985 for the purpose of analysis.
Date and time of collection

By whom collected
Designation ………………………………..
……………………………………………………
Address ……………………………………..
…………………………………………………..

Alleged contents of package

From whom obtained

Name …………………………………………
Address ……………………………………..
……………………………………………………

This sample has been obtained in accordance

with the provisions of the Food Regulations
1985 for the purpose of analysis.

3
 THIRD SCHEDULE
FORM A
(Regulation 7 (1))
FOOD ACT 1983
FOOD REGULATIONS 1985
REQUEST FOR ANALYSIS OF FOOD SAMPLE

Office Ref. No. ………………………….. Pejabat Kesihatan

…………………………………….
…………………………………….
…………………………………….
Date : …………………………….

The Analyst,
………………………………………….
………………………………………….
………………………………………….
I am sending herewith …………………...... *sample of food/appliance personally/through
………………………………………. /by A.R registered mail* for your analysis and report.
(name of authorized officer)
This sample is contained in a sealed *bottle/package/container and labelled as follows :
Sample Reference No. *Type of Food/Appliance Date of sample taken
1. …………………………………. ………………………………. ………………………………
2. …………………………………. ………………………………. ………………………………
3. …………………………………. ………………………………. ………………………………
The type of analysis required for the sample is as follows:
Sample Reference No. Type of Analysis
1. …………………………………………. ……………………………………..
2. …………………………………………. ……………………………………..
3. …………………………………………. ……………………………………..
……………………………………………………………………
……………………………………………………………………
……………………………………………………………………
Name and Designation of Authorised Officer

(NOTE – This sample has been taken in accordance with the procedures laid down by the Food
Regulations 1985)
*Delete where not applicable

4
 FORTH SCHEDULE
(Regulation 7 (2))
FOOD ACT 1983
FOOD REGULATIONS 1985
ANALYST’S CERTIFICATE

LABORATORY NO: …………………………………

To ………………………………………………………
………………………………………………………….
………………………………………………………….

I, the undersigned, an analyst appointed under the Food Act 1983, do hereby certify that on the
………….. day of …………………., 20…………
*there was handed to me by
……………………………………………………………………………………………………………………
*I had received by A.R. registered mail from
a sample of ……………………………… with Sample Reference No. ……………………………….…….for
analysis in a ………………………….. *labeled/marked
………………………………………………………………………………………………………………………...
.......................................................
………………………………………………………………………………………………………………………...
.......................................................
………………………………………………………………………………………………………………………...
.......................................................
and sealed …………………………………………………………………………………………………………..
and that I have analysed the same before any change had been taken place in the constitution of the
food that would interfere with the analysis, and that the result of my analysis is as follows:
……………………………………………………………………………………………………………………......
.......................................................
……………………………………………………………………………………………………………………......
.......................................................
……………………………………………………………………………………………………………………......
.......................................................
……………………………………………………………………………………………………………………......
.......................................................
As witness my hand, this hour ……………………… day of ……………………., 20……..
………………………………………………………….
………………………………………………………….
………………………………………………………….
………………………………………………………….
(Name and Designation of Analyst)
*Delete where not applicable

5
 FIFTH SCHEDULE
[Am. PU (A)
162/88, (Regulation 14)
90/99,
FOOD REQUIRING DATE MARKING
318/12]

Biscuit, bread
Canned food for infants and children
Cereal-based food for infants and children
Chocolate, white chocolate and milk chocolate
Coconut cream, coconut milk, coconut paste, coconut cream powder and dessicated coconut
Edible fat and edible oil other than margarine in hermetically sealed containers
Fish ball or fish cake
Food additives with a shelf life of less than 18 months
Infant formula
Liquid egg, liquid egg yolk, liquid egg white, dried egg, dried egg yolk, and dried egg white
Low energy form of any food which requires date marking
Meat product in non-hermetically sealed containers
Milk and milk product other than ice cream which is less than 200 ml in volume and hard
cheese
Non-carbonated pasteurized soft drink and non-carbonated U.H.T. soft drink
Nutrient supplement or preparation of nutrient supplement sold as food
Pasteurized fruit juice
Pasteurized vegetable juice
Peanut butter
Sauce
Seri Kaya
Special purpose food

6
 FIFTH A SCHEDULE [Ins. PU (A)
88/03]
(Regulation 18c)
TABLE I
CONDITIONS FOR NUTRIENT CONTENTS FOR USE OF NUTRITION CLAIMS
Component Claim Conditions
A. Not more than
Energy Low 40 kcal (170 kJ) per 100 g (solids)
or
20 kcal (80 kJ) per 100 ml (liquids)
Free 4 kcal per 100 ml or 100 g
Fat Low 3 g per 100 g (solids)
1.5 g per 100 ml (liquids)
Free 0.15 per 100 g (or 100 ml)
Saturated Low 1.5 g per 100 g (solids)
Fat 0.75 g per 100 ml (liquids)
and 10 per cent of total energy of the food
Free 0.1 g per 100 g (solids)
0.1 g per 100 ml (liquids)
Cholesterol Low 0.02 g per 100 g (solids)
0.01 g per 100 ml (liquids)
Free 0.005 g per 100 ml (solids)
0.005 g per 100 ml (liquids)
Trans Fatty Low 1.5 g per 100 g (solids)
Acids 0.75 g per 100 ml (liquids)
and 10 per cent of total energy of the food
Free 0.1 g per 100 g (solids)
0.1 g per 100 ml (liquids)
Sugar Low 5 g per 100 g (solids)
2.5 g per 100 ml (liquids)
Free 0.5 g per 100 g (solids)
0.5 g per 100 ml (liquids)
Sodium Low 0.12 g per 100 g (solids)
0.06 g per 100 ml (liquids)
Very Low 0.04 g per 100 g (solids)
0.02 g per 100 ml (liquids)
Free 0.005 g per 100 g (solids)
0.005 g per 100 ml (liquids)

7
 TABLE II
CONDITIONS FOR NUTRIENT CONTENTS FOR USE OF NUTRITION CLAIMS
Component Claim Conditions
B. Not Less Than
Protein* Source 10 per cent of NRV per 100 g
(solids)
5 per cent of NRV per 100 ml
(liquids)
or 5 per cent of NRV per 100 kcal
High (at least 2 times the values for “source”
Vitamins and Source 15 per cent of NRV per 100 g
Minerals (solids)
7.5 per cent of NRV per 100 ml
(liquids)
or 5 per cent of NRV per 100 kcal
High (at least 2 times the values for “source”
Total Dietary Fibre Source 3 g per 100 g (solids)
1.5 g per 100 ml (liquids)
High 6 g per 100 g (solids)
3 g per 100 ml (liquids)
Oat Soluble Fibre (b- Source 2 g per 100 g (solids)
glucan)**
Total Sialic Acid Source Not less than:
36 mg per 100 kcal
(24 mg per 100 ml)
Not more than:
67 mg per 100 kcal
(45 mg per 100 ml)
Plant Sterol/Plant Stanol @ Source 1.3 g per 100 g (solids)
160 mg per 100 ml (liquids) (where the
product is added with plant sterol or plant
stanol, the daily serving provide more than
3 g plant sterol or plant stanol per day)
Inulin Source 2 g per serving
Oligofructose Source 1.25 g per serving
Note: (*) Nutrient Reference Value
Protein (g) 50;
(**) for “Oat Soluble Fibre” nutrient function claim, the food shall also contain total dietary
fibre of not less than an amount required to claim as “Source”;
(@) only in milk, milk products, soya bean milk and soya bean drink.

8
[Am. PU (A) SIXTH SCHEDULE
162/88, 521/92,
123/95, 90/99, (Regulation 20)
131/02, 318/12] PERMITTED PRESERVATIVE THAT MAY BE ADDED TO SPECIFIED
FOOD AND THE MAXIMUM PERMITTED PROPORTION IN
EACH CASE

TABLE I

PRESERVATIVE
[Maximum permitted proportion in
milligram per kilogram (mg/kg)]
(1) (2) (3) (4)
Food Sulphur Benzoic acid Sorbic acid
Dioxide (or sodium (or its sodium,
(or sulphites benzoate calcium or
calculated as calculated potassium salts
sulphur as benzoic calculated as
dioxide) acid) sorbic acid)
Cheese, processed cheese, cheese paste and Nil Nil 1,000
dried cheese
Chilli slurry … … … ... … … … … … Nil 1,000 Nil
Cider … … … … ... … … … … … 200 Nil Nil
Curry paste … … … ... … … … … … Nil 350 Nil
Coconut milk Nil 1000 Nil
Dextrose anhydrous and dextrose monohydrates 20 Nil Nil
Edible gelatin … … … ... … … … … … 1,000 Nil Nil
Essence and flavouring emulsion … … … ... 800 350 800
Fermented soya bean product … … … … … Nil 1,000 Nil
Fish paste, belacan, cincalok, otak udang, Nil 750 Nil
pekasam, fish ball and fish cake
Flavoured drink concentrate requiring more than Nil *2,000 Nil
50 times dilution and the addition of sugar
Fresh uncut fruit (the edible portion) … … … 30 Nil Nil
Fructose … … … … … … … … … … 20 Nil Nil
Fruit – candied; dried; dried candied … … … 2,000 350 500
(including kundur, peel and sugar coated
nutmeg)
Fruit juice – concentrated … … … … … 350 800 800
Fruit juice – for direct consumption … … … 140 350 350
Fruit nectar – concentrated … … … … … 350 800 800
Fruit nectar for direct consumption … … … 140 350 350
Fruit pickle (including drained form) … … … 550 750 750
Fruit (preserved) not otherwise specified in this 550 750 750
Schedule
Fruit pulp … … … … … … … … … 350 1,000 1,000
Fruit pulp for manufacturing … … … … … 1,000 1,000 1,000
Ginger (fry) … … … … … … … … … 150 Nil Nil

9
 PRESERVATIVE
[Maximum permitted proportion in
milligram per kilogram (mg/kg)]
(1) (2) (3) (4)
Food Sulphur Benzoic acid Sorbic acid
Dioxide (or sodium (or its sodium,
(or sulphites benzoate calcium or
calculated as calculated potassium salts
sulphur as benzoic calculated as
dioxide) acid) sorbic acid)
Glucose … … … … … ... … … … 40 Nil Nil
Glucose syrup … … … ... … … … 300 Nil Nil
High fructose glucose syrup … ... … … … 40 Nil Nil
Icing sugar … … ... … … … … … 20 Nil Nil
Jam, fruit jelly (including jelly strips in peanut 100 450 450
butter) and marmalade
Jam, fruit jelly and marmalade as low energy 100 450 450
food
Margarine … … ... … … … … … Nil 1,000 1,000
… … …
Meat – uncooked manufactured other than meat- 150 Nil 400
burger
Pectin and jam setting compound … … 250 Nil Nil
Perry … … … … … ... … … … 200 Nil Nil
Pickle other than fruit pickle and vegetable pickle 140 350 350
Sauce not otherwise specified in this Schedule 300 750 750
Soft drink for direct consumption excluding 140 350 350
mineral water
Soft drink requiring dilution … … … … *350 *800 *800
Soya sauce, hydrolysed vegetable protein sauce, 400 1,000 1,000
hydrolysed plant protein sauce, blended
hydrolysed vegetable protein sauce, blended
hydrolysed plant protein sauce, oyster sauce
and fish sauce
Sugar … … … … … ... … … … 20 Nil Nil
Tomato – pulp, paste and puree … … … 100 Nil Nil
Topping … … … … … ... … … … 230 800 800
Vegetable – dried; salted; pickled; dried salted; 2,000 750 500
dried pickled
Vinegar – distilled, blended and articial … … 70 Nil Nil
Wine, wine cocktail, aerated wine, dry wine, 450 Nil 200
sweet wine, fruit wine excluding cider and
perry, vegetable wine, honey wine, rice wine
and toddy

NOTE:
1. In places where the word “Nil” appears, it means that the substance is prohibited in that food.
2. “*” indicates level before dilution.

10
 TABLE II
(1) (2)
Food Preservative
Bread Propionic acid and its sodium, potassium and
calcium salts
Canned meat, canned manufactured meat Sodium nitrate
Canned meat with other food Sodium nitrate
Corned, cured, pickled or salted meat Potassium nitrate
Potassium nitrite
Colouring preparation (liquid form) Benzoic acid
Flour confection Sorbic acid and its sodium, potassium and calcium
salts
Propionic acid and its sodium, potassium and
calcium salts

[Ins. PU (A) SIXTH (A) SCHEDULE

421/00]
(Regulation 20A)
PERMITTED ANTIMICROBIAL AGENT THAT MAY BE USED AND THE
MAXIMUM PERMITTED PROPORTION IN EACH CASE

TABLE I
ANTIMICROBIAL AGENT
[Maximum permitted proportion in
milligram per kilogram (mg/kg)]
(1) (2) (3)
Application Chlorine dioxide (or Hydrogen
chlorine (IV) oxide or peroxide
chlorine peroxide)
*Ice for postharvest handling for fish 20 Nil

NOTE:
*The ice permitted to be used should be differentiated physically from edible ice for human
consumption.

11
 [Am. PU (A)
SEVENTH SCHEDULE 162/88, 190/91,
(Regulation 21) 123/95, 90/99,
PERMITTED COLOURING SUBSTANCE 405/09]
TABLE I

1. The following synthetic dyes are permitted to be used as colouring substances in food:

(1) (2) (3)

Common Name Scientific Name Colour
of Colour Index Number

Allura Red AC disodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl- 16035

4-sulfophenyl)-azol]-2-naphthalene-sulforic acid
Amaranth trisodium salt of 1-(4-sulpho-1-naph-thylazo)- 16185
2-naphthol-3:6-sulphonic acid
Brilliant Balck PN tetrasodium salt of 8-acetamido-2 (7-sulpho-4- 28440
p-silphophenylazo-1-naphthy-lazo)-1-naphthol-3:5-
disulphonic acid
Brilliant Blue FCF disodium salt of 4-[(4-N-ethyl-p-sul-pho- 42090
benzylamino)-phenyl]-2(2-sulpho-niumphenyl)-
2,5
methylene)[1-(N-ethyl-N-p-sulphobenzyl)-∆ -
cyclohexadienimine
Carmoisine disodium salt of 2-(4-sulpho-1-naph-thylazo)-1- 14720
naphthol-4 sulphonic acid
Chocolate Brown HT disodium salt of 2:4-dihydroxy-3:5-di(4-sulpho-1- 20285
naphthylazo) benzyl alcohol
Erythrosine BS disodium or dipotassium salt of 2:4:5:7-tetraiodo- 45430
fluorescein
Fast Green FCF disodium salt of 4-{[4-N-ethyl-p-sulpho- 42053
benzylamino)-pheny]-(4-hydroxy-2-sul-
phoniumphenyl)-methene}-[1-(N-ethyl-N-p-
2,5
sulphobenzyl)-∆ cyclohexadienimine]
Green S disodium salt of di-(p-dimenthylamino-phenyl-2- 44090
hydroxy-3:6 disulphonapthyl-methanol anhydride
Indigotine disodium salts of a mixture of indigo 5:5’-disulphonic 73015
acid and indigo-5:7’-disulphonic acid
Ponceau 4R trisodium salt of 1-(4-sulpho-1-naphthylazo)-2- 16255
naphtol-6:8-disulphonic acid
Quinoline Yellow disodium salt of disulfonates of 2-(2-quinolyl) indan- 47005
1, 3-dione
Sunset Yellow FCF disodium salt of 1-p-sulphophenylazo-2-naphthol-6- 15985
sulphonic acid
Tartrazine trisodium salt of 5-hydroxyl-p-sulpho-phenyl-4- 19140
sulpho-phenylazopyrazole-3-carboxylic acid

2. The colour index numbers specified in column (3) of the Table above refer to the numbers
allotted in the edition of the Colour Index published in 1971 jointly by the Society of Dyers and
Colourists of the United Kingdom and the Association of Textiles Chemists and Colourists of
the United States of America.

12
3. The synthetic dyes specified in the Table above shall conform to the following standard:
Pure dye minimum
percentage 85%
Water insoluble maximum
matter percentage 0.1%
Subsidiary dye maximum
percentage 4%
Ether extractable maximum
matter percentage 0.2%
Intermediates maximum
percentage 0.5%

Provided that the minimum percentage of pure dye and the maximum percentage of subsidiary
dye for Brilliant Black PN and Chocolate Brown’ HT shall be as follows:
Pure dye minimum
percentage 70%
Subsidiary dye maximum
percentage 15%

TABLE II

1. Other colouring substances permitted to be used in food:

(1) Carmine (colour obtained and prepared from cochineal) and caramel.
(2) The following colouring matter natural to edible fruits or vegetables: annatto, anthocyanin,
beet red, carotene, chlorophyll, saffron, turmeric or their pure colouring principles whether
isolated from such natural colours or produced synthetically.
(3) B-apo-8’-Carotenal and ethyl ester of B-apo-8’-Carotenoic acid and Canthaxan-thino.
(4) Bole or iron oxide, titanium dioxide, and solely for the external colouring of dragees and the
decoration of sugarcoated flour confectionery.
(5) The Aluminium salts (Lakes) of any of the scheduled synthetic dyes as in Table I.
2. (Deleted)

TABLE III
PERMITTED DILUENTS

The following diluents are permitted to be used in colouring preparation:

1. For colouring preparation in powdered form:

anhydrous sodium sulphate
sodium chloride
sucrose
dextrose
cornflour
starch

2. For colouring preparation in liquid form:

water
ethyl alcohol
edible oil
sugar syrup
sorbitol
glycerine
propylene glycol

13
[Subs. PU (A)
318/12] EIGHTH SCHEDULE
(Regulation 22)

TABLE I
PROHIBITED FLAVOURING SUBSTANCE

The following flavouring substances are prohibited to be added into food:

Cade oil
Cocaine
Nitrobenzene
Any other flavouring substance that is injurious or likely to be injurious to health

TABLE II

MAXIMUM PERMITTED PROPORTION OF CERTAIN NATURAL TOXICANTS RESULTING FROM

THE ADDITION OF NATURAL FLAVOURING SUBSTANCES INTO FOODS

(1) (2) (3)

Natural Food Maximum permitted
toxicants proportions in milligram
per kilogram (mg/kg)

Agaric acid Beverages other than alcoholic beverages and shandy 20

Alcoholic beverages, shandy, food containing mushroom... ... 100
Other processed foods 20

Total Beverages other than alcoholic beverages and shandy 1

hydrocyanic Alcoholic beverages and shandy 1 (per 1% alcohol
acid content)
Sugar confection other than marzipan 25
Marzipan 50
Stone fruit juice 5
Other processed foods 1

Pulegone Beverages other than peppermint or mint flavoured beverages 100

Peppermint or mint flavoured beverages 250
Mint sugar confectionery 350
Other processed foods 25

Quassin Beverages other than alcoholic beverages and shandy 5

Alcoholic beverages, shandy 50
Other processed foods 5

Quinine Beverages other than alcoholic beverages and shandy 85

Alcoholic beverages, shandy 300
Other processed foods 0.1

Thujones Beverages other than alcoholic beverages and shandy 0.5

Alcoholic beverages containing < 25 per cent volume per
volume of alcohol ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... . 5
Alcoholic beverages containing > 25 per cent volume per
volume of alcohol ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... . 10
Food containing sage 25
Other processed foods 0.5

14
 (1) (2) (3)
Natural Food Maximum permitted
toxicants proportions in milligram
per kilogram (mg/kg)

Aloin Alcoholic beverages 50

Other processed foods 0.1

Berberine Alcoholic beverages 10

Other processed foods 0.1

Beta-azarone Alcoholic beverages 1.0

Other processed foods 0.1

Coumarin Alcoholic beverages 10

Prepared cereal food 20
Sugar confection 10
Table confection 5
Flour confection 15
Spices 10
Other processed foods 2

Hypericine Alcoholic beverages 2

Other processed foods 0.1

Safrole Alcoholic beverages containing < 25% alcohol by volume 2

Alcoholic beverages containing > 25% alcohol by volume 5
Fish products and meat products 15
Food containing mace and nutmeg 15
Soups and sauces 25
Other processed foods 1

Santonin Alcoholic beverages 1

Other processed foods 0.1

Rue oil Flour confection 10

Ice cream, ice confection and frozen confection 10
Sugar confection 10
Other processed foods 4

Spartein Alcoholic beverages 5

Other processed foods 0.1

Teucrin A Spirit and liqueur 5

Other alcoholic beverages 2

15
 NINTH SCHEDULE [Am. PU (A)
(Regulation 23) 162/88]
PERMITTED FLAVOUR ENHANCER

1. Monosodium salt of L-Glutamic Acid (Monosodium L-Glutamate)

The above mentioned flavor enhancer shall contain not less than 99% of the monosodium salt
calculated on a water-free basis, and derived solely from vegetables sources.

2. Sodium or Calcium Salts of Guanylic Acid or Inosinic Acid or a combination of these

The above mentioned flavor enhancers shall contain not less than 97% and not more than the
equivalent of 102% of the sodium or calcium salt of guanylic or inosinic acid calculated on a
water-free basis, and derived solely from animal or vegetables sources.

3. Yeast extract or dried inactive yeast or autolyzed yeast or a combination of these

The above mentioned flavor enhancers shall not contain more than 0.04 mg per gram of total
folic acid (approximately 0.008 milligram of pteroyglumatic acid per gram of yeast) and derived
solely from Saccharomyces cerevisiae or Saccharomyces fragilis or torula yeast (Candida utilis)
or a combination of these.

16
 [Am. PU (A)
TENTH SCHEDULE 521/92, 90/99,
(Regulation 24) 131/02]
PERMITTED ANTIOXIDANT THAT MAY BE ADDED TO SPECIFIED FOOD
AND THE MAXIMUM PERMITTED PROPORTION IN EACH CASE

TABLE I

ANTIOXIDANT
[Maximum permitted proportion in milligram per kilogram (mg/kg)]
(1) (2) (3) (4) (5) (6) (7) (8) (9)
Food Propyl, octyl Butylated Butylated Any mixture Tertiary Any mixture Isopropyl Sodium
or dodecyl hydroxy- hydroxyl- of BHA and butyl- of gallates citrate or erythrobat
gallate or anisole toulene BHT hydroquinon with BHA or Monoisoprop e
any mixture (BHA) (BHT) e BHT or BHT yl citrate
thereof (TBHQ) and/or
TBHQ
Chewing gum Nil 200 200 200 Nil Nil Nil Nil
Coconut cream, 100 200 200 200 200 200 100 Nil
coconut cream
powder and peanut
butter
Edible oil and edible 100 200 200 200 200 200 100 Nil
fat and ghee (on fat (gallates not
basis) to exceed
100 mg/kg)
Vitamin oil and 100 200 200 200 Nil Nil 100 Nil
concentrate
Partial glycerol ester 100 200 200 200 Nil Nil 100 Nil
Essential oil including 100 200 200 200 Nil Nil 100 Nil
their flavouring
constituent isolate
and concentrate
Wine Nil Nil Nil Nil Nil Nil Nil 100 mg/l

Note : In places where the word “Nil” appears, it means that the substance is prohibited in that food.

17
 TABLE II
ANTIOXIDANT THAT MAY BE ADDED TO SPECIFIED FOOD

(1) (2)
Food Antioxidant
Coconut cream, coconut cream powder
and peanut butter
Edible oil and edible fat and ghee (on fat
basis) Tocopherols
Essential oil including its flavouring
constituent isolate and concentrate
Manufactured meat
Vitamin oil and its concentrate
Coconut cream, coconut cream powder
and peanut butter [Am. PU (A)
Edible oil and edible fat and ghee (on fat Ascorbic acid 131/02]
basis)
Fruit nectar
Coconut cream, coconut cream powder
and peanut butter Ascorbic palmitate
Edible oil and edible fat and ghee (on fat
basis)

Note : The maximum permitted proportion of antioxidant added to food shall be

governed by Good Manufacturing Practice (GMP)

18
[Am. PU (A)
ELEVENTH SCHEDULE
162/88,
(Regulation 25)
123/95, 90/99,
303/00, PERMITTED FOOD CONDITIONER
384/00, 404/00,
TABLE I
160/04]

The following food conditioners listed under their class name are permitted in food :

1. Emulsifiers and Anti-foaming agents

Acetylated monoglycerides
Dimethylpolysiloxane
Glyceryl monostrearate
Lecithins
Monoglycerides and diglycerides and their lactic, tartaric, diacetyl tartaric and citric acid esters
Phosphoric acid (othophosphoric acid) and its sodium, potassium and calcium monobasic, dibasic,
and, tribasic salt
Polyglycerol esters of fatty acid
Polyglycerol esters of interesterified ricinoleic acid
Polyoxyethylene sorbitan fatty acid esters
Propylene glycol alginate
Propylene glycol monoesters and diesters
Silicon dioxide amorphous
Sodium aluminium phosphate (basic)
Sodium and potassium pryophosphates (tetrasodium and tetrapotassium diphosphates) and
sodium and potassium acid pyrophosphates (disodium and dipotassium dihydrogen
diphosphates)
Sodium and potassium salts of fatty acid which are derived from edible vegetable oil and edible
vegetable fat
Sodium and potassium tripolyphosphates
Sodium, potassium and calcium polyphosphates
Sorbitan fatty acid esters
Stearoyl lactylic acid and its sodium and calcium salt
Sucroglycerides
Sucrose esters of fatty acid

2. Stabilisers, thickeners, modified starches and gelling agents

Acacia (gum arabic)
Agar
Alginic acid and its sodium, potassium, calcium and ammonium salts, and propylene glycol alginate
Aluminium potassium sulphate
Ammonium salts of phosphatidic acid
Calcium chloride
Calcium, disodium ethylenediamine tetra-acetate
Calcium, trisodium and tripotassium citrate
Calcium glyconate
Calcium lactate
Calcium sulphate
Carbonate and bicarbonates of sodium, potassium, calcium and ammonium
Carob bean gum (locust bean gum)
Carrageenan
Casein and its sodium, calcium and potassium compounds
Powdered cellulose, methyl cellulose, methyl ethyl cellulose, croscarmellose sodium, sodium
carboxymethyl cellulose, microcrystalline cellulose, hydroxypropyl cellulose, and hydroxypropyl
methyl cellulose
Dextrin
Dioctyl sodium sulfosuccinate
Flour and starch
19
 Furcelleran
Gelatin
Gellan gum
Guar gum
Karaya gum
Magnesium hydroxide
Modified starches
Nitrous oxide
Pectin
Penta potassium and penta sodium triphosphate (potassium and sodium tripolyphosphate)
Phosphoric acid (orthophosphoric acid) and its sodium, potassium and calcium monobasic, dibasic,
and tribasic salts
Polydextrose
Potassium acetate
Potassium and calcium salts of hydrochloric acid
Potassium nitrate
Propylene glycol
Sodium and potassium pyrophosphate (tetrasodium and tetrapotassium diphosphate)
Sodium and potassium dihydrogen citrate
Sodium, potassium and calcium polyphosphate
Sorbitol
Tragacanth gum
Xanthan gum

3. Acidity Regulators
Acetic acid, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid and the sodium, potassium
and calcium salts of the acid set forth in this group
Adipic acid
Carbonates and bicarbonates of sodium, potassium, calcium, ammonium and magnesium
Glucono delta-lactone
Hydroxides of sodium, potassium, calcium and ammonium
Phosphoric acis (orthophosphoric acid) and its sodium, potassium and calcium monobasic, dibasic
and tribasic salts
Sodium aluminium phosphate
Vinegar

4. Enzymes
Amylase
Amyloglucosidase
Bromelain
Catalase
Cellulase
Dextranase
Ficin
Glucanase
Glucose isomerase
Glucose oxidase
Invertase
Malt carbohydrases
Papain
Pectinase
Pepsin
Protease
Proteinase
Pullulanase
Rennet and protein conglulating enzymes

20
 Lactase
Lipase

5. Solvents
Ethyl acetate
Ethyl alcohol
Glycerol, glyceryl monoacetate, glyceryl diacetate, and triacetin
Isopropyl alcohol
Propylene glycol

6. Anticaking agent
Aluminium silicate
Calcium aluminium silicate
Calcium phosphate tribasic
Calcium silicate
Magnesium carbonate
Magnesium oxide
Magnesium phospohate tribasic
Magnesium silicate
Salts of myristic, palmitic and stearic acids with bases (sodium, potassium, calcium, aluminium,
magnesium and ammonium)
Silicon dioxide amorphous
Sodium alumino silicate

TABLE II
FOOD CONDITIONER THAT MAY BE ADDED TO SPECIFIED FOOD
(1) (2)
Food Food Conditioner
Artificial sweetening substance ethyl maltol
magnesium stearate
maltol
microcrystalline cellulose
polyethylene glycol
(in tablet form only)
polyvinylpyrrolidone
silicon dioxide
stearic acid
tricalcium phosphate
(in granular and powdered form only)
Beer fining agents, sulphur dioxide and ascorbic acid
Bread ammonium chloride
calcium and sodium salt of fatty
acid lactylates and fumarates
transglutaminase
Cheese, processed cheese transglutaminase
Chewing gum and bubble gum β-cyclodextrin
Chocolate, white chocolate polyglycerol polyricinoleate, beeswax, candelilla wax,
shellac or carnauba wax
Colouring preparation (liquid form) acidity regulators
Cultured milk or fermented milk transglutaminase
Cured, pickled or salted fish ascorbic acid
sodium ascorbate
isoascorbic acid
sodium ioascorbate
Dried banana ascorbic acid
Evaporated milk and evaporated filled milk sodium salts of hydrochloric acid
Flavoured drink β-cyclodextrin
21
 (1) (2)
Food Food Conditioner
Flavoured syrup ascorbic acid
Flour ascorbic acid
benzoyl peroxide
sulphur dioxide or sulphites
Flour confection ammonium chloride
calcium and sodium salts of fatty
acid lactylates and fumarates
Fruit drink ascorbic acid
Fruit juice and fruit pulp ascorbic acid
Fruit juice drink ascorbic acid
Ice cream transglutaminase
Iodised table salt sodium thiosulphate
Meat paste and manufactured meat ascorbic acid
sodium ascobate
isoascorbic acid
sodium isoascorbate
transglutaminase
Milk chocolate beeswax, candelilla wax, shellac or carnauba wax
Pasta sulphur dioxide, or sulphites transglutaminase,
Prepared fish, fish ball or fish cake transglutaminase
Salt potassium ferrocyanide
sodium ferrocyanide
ferric ammonium citrate
Soup, soup stock succinic acid
Wheat flour and protein increased wheat flour for L-cysteine azodicarbonamide, calcium peroxide
bread
Wine, aerated wine, dry wine, sweet wine, fruit wine, fining agents
vegetable wine and honey wine polyvinylpyrrolidone

22
 TWELFTH SCHEDULE
[Am. PU (A)
(Regulation 26)
131/02,
88/03, 306/09]
PERMITTED NUTRIENT SUPPLEMENT
TABLE I

The following nutrient supplements are permitted in food :

1. Vitamin and Mineral

Pantothenic acid
Calcium pantothenate
D – pantothenic acid
D – pantothenyl alcohol
Panthenol

Iron (III) – Casein Complex

Iron (Fe)
Carbonyl iron
Electrolytic iron
Ferric ammonium citrate
Ferric caseinate
Ferric citrate
Ferric gluconate
Ferric phosphate
Ferric pyrophosphate
Ferrous carbonate, stabilized
Ferrous citrate
Ferrous fumarate
Ferrous gluconate
Ferrous lactate
Ferrous succinate
Ferrous sulphate
Hydrogen reduced iron
Sodium ferric pyrophosphate

Biotin (Vitamin H)
d-biotin

Folate
Folacin
Folic acid

Phosphorus (P)
Calcium phosphate (mono, di and tri basic)
Magnesium phosphate (di and tri basic)
Potassium phosphate (mono and di basic)
Sodium phosphate (di basic)

Inositol

Iodine (I)
Potassium iodate
Potassium iodide
Sodium iodate
Sodium iodide

23
Potassium (K)
Potassium bicarbonate
Potassium carbonate
Potassium chloride
Potassium citrate
Potassium gluconate
Potassium glycerophosphate
Potassium phosphate (mono and di basic)

Calcium (Ca)
Calcium carbonate
Calcium chloride
Calcium citrate
Calcium gluconate
Calcium glycerophosphate
Calcium lactate
Calcium oxide
Calcium phosphate (mono, di and tri basic)
Calcium pyrophosphate
Calcium sulphate

Chloride (CI)
Calcium chloride
Choline chloride
Magnesium chloride
Manganese chloride
Potassium chloride
Sodium chloride
Sodium chloride, iodized

Choline
Choline bitartrate
Choline chloride

Copper (Cu)
Copper gluconate
Cupric carbonate
Cupric citrate
Cupric sulphate

Manganese (Mn)
Manganese carbonate
Manganese chloride
Manganese citrate
Manganese sulphate

24
Sodium (Na)
Sodium ascorbate
Sodium bicarbonate
Sodium carbonate
Sodium chloride
Sodium chloride, iodized
Sodium citrate
Sodium ferric pyrophosphate
Sodium gluconate
Sodium iodate
Sodium iodide
Sodium lactate
Sodium pantothenate
Sodium phosphate (mono, di, and tri basic)
Sodium sulphate
Sodium tartrate

Niacin/Nicotinic acid
Nicotinamide/Niacinamide

Pro vitamin A
Beta-carotene

Riboflavin (Vitamin B2)

Riboflavin
Riboflavin – 5-phosphate
Riboflavin 5’ – phosphate sodium

Selenium
Sodium selenate
Sodium selenite

Milk – Protein Iron Complex (MPIC)

Thiamine (Vitamin B1)

Thiamin chloride hydrochloride
Thiamin hydrochloride
Thiamin mononitrate

Vitamin A
Retinol (Vitamin A alcohol)
Retinyl acetate (Vitamin A acetate)
Retinyl palmitate (Vitamine A palmitate)
Retinyl propionate

Vitamin B6
Pyridoxal
Pyridoxamine
Pyridoxine
Pyridoxine hydrochloride

Vitamin B12
Cyanocobalamin
Hydroxycobalamin

25
 Vitamin C
Ascorbic acid
Aascorbic-6-palmitate
Calcium ascorbate
Sodium ascorbate

Vitamin D
Cholecalciferol-cholestrol
Vitamin D2 (Ergocalciferol)
Vitamin D3 (Cholecalciferol)

Vitamin E
d-alpha-tocopherol
dl-alpha-tocopherol
d-alpha-tocopherol acetate
dl-alpha-tocopherol acetate
d-alpha-tocopheryl succinate
dl-alpha-tocopheryl succinate
Tocopherol

Vitamin K1
Phytylmenaqiunone
Phytomenadione
Methylphytylnapthochinonum
Phylloquinone
Phytomenad
Phytomenadionum
Phytonadione

Zinc (Zn)
Zinc acetate
Zinc chloride
Zinc oxide
Zinc sulphate

2. Amino acids
Essential amino acids
L-isoleucine
L-leucine
L-lysine
L-methionine
L-phenylalanine, D-phenylalanine, DL-phenylalanine
Taurine
Theronine
L-tryptophan
L-valine

Non-essential amino acids

Alanine
L-arginine
Asparagine
L-aspartic acid
L-carnitine
L-cysteine
L-glutamine
L-glutamic acid
26
 Glycine
L-histidine
L-ornithine
Proline
Serine
L-tyrosine

3. Fatty acids
Alpha-linolenic acid
Arachidonic acid
Docosahexaenois acid
Eicosapentaenoic acid
Linoleic acid
Linolenic acid

4. Nucleotides
Adenosine 5’ – monophosphate
Cytidine 5’ – monophosphate
Guanosine 5’ – monophosphate
Inosine 5’ – monophosphate
Uridine 5’ – monophosphate

5. Other food components

Inulin (except in infant formula)
Oligofructose / Fructo-olifosaccharide (except in infant formula)
Sialic acid (from milk)
Plant sterols or plant stanols or phytosterols or phystanols comprising mainly of sitosterol,
campesterol, stigmasterol and other related plant stanol

NOTE:
Except as otherwise provided in these Regulations, the maximum permitted nutrient supplement shall
be governed by Good Manufacturing Practice (GMP).

27
 TABLE II
(Regulation 26 (7))

NUTRIENT SUPPLEMENT
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) (13) (14) (15) (16 (17
) )
Food

Vitamin C, ascorbic acid (milligrams of

Pantothenic acid, pantothenyl alcohol
esters, carotene (I.U. of Vitamin A)*

Folic acid (micrograms of folic acid)

hydrochloride, thiamine mononirate

Vitamin D, vitamin D2, vitamin D3 of

Vitamin B2, riboflavin (milligrams of

Vitamin B12 (micrograms of vitamin

Niacin, niacinamide, nicotinic acid,

Vitamin E, alphatocopherol (I.U. of

nicotinamide (milligrams of niacin)

Calcium (milligrams of of calcium)

Vitamin B6, pyridoxine, pyridoxal,
Vitamin A, Vitamin A alcohol and

(milligrams of pantothenic acid)

Vitamin B1, thiamine, thiamine

Iodine (micrograms of iodine)

Biotin (micrograms of biotin)
pyridoxiamine (milligrams of

Phosphorus (milligrams of
(milligrams of thiamine)

Iron (milligrams of iron)

(I.U. of vitamin D)*
pyridoxamine)

ascorbic acid)

phosphorus)
vitamin E)*
riboflavin)

B12)
Reference Quantity: 100 grams
Bread … … … … … … … … 500 0.21 0.33 0.42 40 1.46 2.3 6 83 4.2 150 20 2.1 150 8 0.3
… …
Breakfast cereal (as purchased) … … 2,000 0.83 1.33 1.67 165 5.83 9.2 25 333 16.7 580 85 0.3 580 32 1.2
… …
Condensed milk – sweetened and unsweetened; 670 0.82 0.44 0.56 55 1.94 3.1 8 111 5.6 190 30 2.8 190 11 0.4
filled milk and condensed filled milk – sweetened
and unsweetened
Dried milk powder (Full cream or skimmed) … 2,000 0.83 1.33 1.67 165 5.83 9.2 25 333 16.7 580 85 4.3 580 32 1.2
…
Extract of meat or vegetable or yeast (modified 12,000 5.00 8.00 10.00 1,000 35.00 55.00 150 2,000 100.0 3,500 500 50.0 3,50 19 7.2
or not) 0 2
Flour (wheat) … … … … … … 1,000 0.42 0.67 0.83 85 2.92 4.6 13 167 8.3 290 40 4.2 290 16 0.6
… …
Malted milk powder … … … … … 4,000 1.67 2.67 3.33 335 11.67 18.3 50 667 33.3 1,170 165 16.7 1,17 64 2.4
… … 0
Other solid food not specified above excluding 1,000 0.42 0.67 0.83 85 2.92 4.6 13 167 8.3 290 40 4.2 290 16 0.6
canned
food for infants and children and cereal based
food for infants and children
Reference Quantity: 100 millilitres
Liquid food including vegetable juice, fruit 600 0.25 0.40 0.50 50 1.75 2.8 8 100 5.0 180 25 2.5 180 9.6 0.4
juice, fruit juice concentrate, fruit syrup,
flavoured syrup (diluted according to
directions)

28
NOTE : In places where the symbol “*” appears, it means that the substance may be expressed in milligrams or micrograms using the following conversion factor:
(a) In column (2) 1 I.U. Vitamin A is equivalent to 0.3 micrograms Vitamin A alcohol (retinol);
(b) In column (10) 1 I.U. Vitamin D is equivalent to 0.025 micrograms Vitamin D2/Vitamin D3; and
(c) In column (11) 1 I.U. Vitamin E is equivalent to milligram dl-alphatocopheryl acetate.

29
 TABLE III

Food shall not contain any of the added nutrient specified in column (1) of the Table below in excess of
the amount specified against it in column (2) of the said Table.

(1) (2)
Added Nutrient Maximum amount in recommended daily serving
Vitamin A 5,000 I.U.
Thiamine 2.2 milligram
Riboflavin 3.2 milligram
Pyridoxine 4 milligrams
Biotin 400 micrograms
Pantothetic acid 14 milligrams
Niacin 22 milligrams
Ascorbic acid 100 milligrams
Vitamin D 800 I.U.
Vitamin E 50 I.U.
Calcium 1.4 grams
Iodine 200 micrograms
Iron 20 milligrams
Phosphorus 1.4 grams
Folic acid 400 micrograms
Vitamin B12 4 micrograms

TWELFTH A SCHEDULE [Ins. PU (A)

131/02]
(Regulation 26A)

PERMITTED BIFIDO BACTERIA IN FOOD

(1) (2)
Name Minimum viable cells/g
6
Bifido bacterium lactis (L-form) 10
6
Bifido bacterium longum (L-form) 10

30
 THIRTEENTH SCHEDULE

(Regulation 28)
TABLE I
MAXIMUM PERMITTED PROPORTION OF LEAD AND CADMIUM RELEASE

Type of ceramic ware Unit Lead Cadmium

Flat ware 2
mg/dm 0.8 0.07

Small hollow-ware mg/l 2.0 0.20

Large hollow-ware mg/l 1.0 0.20

TABLE II
REQUIREMENTS FOR CERAMIC WARE

Requirement
Parameter Category A Category B Test method

Earthenware Stoneware

Water absorption, % Not more than Not less than 3.0 Not more refer to MS ISO 6486-1
0.4 and not more than 3.0
than 7.0
0
Thermal shock, C 160 160 refer to MS ISO 6486-1
Chipping resistance, J: 0.25 Not applicable refer to MS ISO 6486-1
Plate > 220 mm in diameter
Plate ≤ 220 mm in diameter 0.18 Not applicable
Cup/mug/bowl (with lip) 0.10 Not applicable
Cup/mug/bowl (without lip) 0.12 Not applicable
Crazing None of the test pieces show crazing refer to MS ISO 6486-1
Conversion factor: J = ft-lbf x 1.3558; ft-lbf = J x 0.73756

TABLE III

31
 [Am. PU(A)
162/88, 312/01,
131/02, 88/03,
FOURTEENTH SCHEDULE
358/05]
(Regulation 38)
MAXIMUM PERMITTED PROPORTION OF METAL [Subs. PU(A) 435/10]
CONTAMINANT IN SPECIFIED FOOD

TABLE I
(1) (2) (3) (4) (5) (6)
Food Arsenic Lead Mercury Cadmium Antimony
(As) (Pb) (Hg) (Cd) (Sb)
Flavouring substance … … … … 1 2 0.05 1 1
Baking powder, cream of tartar … … 2 2 0.05 1 1
Milk and milk product … … … 0.5 0.02 0.05 1 1
Sweetening substance:
(i) Sweetening substance other than 1 0.5 0.05 1 1
glycerol, molasses, saccharin and
sorbital 1 2 0.05 1 1
(ii) Molasses … … … …
Honey … … … … … … … 1 2 0.05 1 1
Meat and meat product other than edible 1 2 0.05 1 1
gelatin
Edible gelatin … … … … … 2 2 0.05 1 1
Edible fat and edible oil … … … 0.1 0.1 0.05 1 1
Vegetable product and fruit product other 1 2 0.05 1 1
than vegetable juice and fruit juice
Vegetable juice and fruit juice … … … 0.1 0.5 0.05 1 0.15
Tomato – pulp, paste and puree … … 2 # 0.05 1 1
Tea, tea dust, tea extract and scented tea 1 2 0.05 1 1
Coffee, chicory and related product … 1 2 0.05 1 1
Cocoa and cocoa product … … … 1 2 0.05 1 1
Spice other than curry powder … … 5 2 0.05 1 1
Curry powder … … … … … 1 2 0.05 1 1
Sauce … … … … … … … 1 2 0.05 1 1
Pickle … … … … … … … 1 2 0.05 1 1
Alcoholic beverage and other wine … 0.2 0.5 0.05 1 0.15
Vinegar 0.2 0.5 0.05 1 0.15
Soft drink
@ @ @ @ @
(i) Requiring dilution … … … 0.5 1 0.05 1 0.15
(ii) For direct consumption … … 0.1 0.2 0.05 1 0.15
Any food for which no other limit is specified, 1 2 0.05 1 1
excluding water and food additive *

NOTES:
1. “*”The maximum permitted proportion of metal contaminant in food additive, other than flavouring substance,
colouring substance and edible gelatin, shall be governed by good manufacturing practice.
2. “@” indicates level before dilution.
4. “#” Lead (Pb) specified in Table IB.

32
 [Ins. PU(A) 435/10];
“TABLE IA Am. PU(A)313/12]
MAXIMUM PERMITTED PROPORTION OF
ARSENIC (As) IN SPECIFIED FOOD
(1) (2)
Food Maximum permitted proportion in
milligram per kilogram (mg/kg)
Fish and fishery products:
#
(i) Predatory fish 1
#
(ii) Others, excluding bivalve molluscs, 1
cephalopods (without viscera) and
crustacean
#
(iii) Bivalve molluscs 1
#
(iv) Cephalopods (without viscera) 1
#
(v) Crustacean 1
#
(vi) Seaweed 1
All food, preserved and salted excluding pickles 1
Salt, table salt and iodized table salt 0.5
Wine 0.2
Infant formula and follow-up formula 0.1
Food for infants, young children and children 0.1
Note:
#
“ ” indicates inorganic arsenic
TABLE IB [Ins. PU(A) 435/10];
MAXIMUM PERMITTED PROPORTION OF Am. PU(A)313/12]
LEAD (Pb) IN SPECIFIED FOOD
(1) (2)
Food Maximum permitted proportion in
milligram per kilogram (mg/kg)
Fish and Fishery products:
(i) Predatory fish 1
(ii) Others, excluding bivalve molluscs, 1
cephalopods (without viscera) and crustacean
(iii) Bivalve molluscs 1.5
(iv) Cephalopods (without viscera) 1
(v) Crustacean 1
(vi) Seaweed 2
Canned fruits and canned vegetables 1
All food, preserved and salted excluding pickles 2
Canned tomatoes excluding processed tomato 1
concentrates
Processed tomato concentrates – paste and puree 1.5
Wine 0.2
Salt, table salt and iodised table salt 2
#
Infant formula and follow-up formula (ready to drink) 0.02
Food for infants, young children and children 0.2
#
Note: ( ) indicates products marketed as such or after reconstitution as instructed on the label of the package

33
 TABLE IC [Ins. PU(A) 435/10];
Am. PU(A)313/12]
MAXIMUM PERMITTED PROPORTION OF
TIN (Sn) IN SPECIFIED FOOD
(1) (2)
Food Maximum permitted proportion in
milligram per kilogram (mg/kg)
#
Canned food other than beverages 250
#
Canned beverages 150
#
Cooked cured meat products in tinplate container 200
Products other than in tinplate container 50
Infant formula and follow-up formula 50
Food for infants, young children and children 50
#
Note: “ ” indicates inorganic tin

[Ins. PU(A) 435/10];

TABLE ID Am. PU(A)313/12]
MAXIMUM PERMITTED PROPORTION OF
MERCURY (Hg) IN SPECIFIED FOOD
(1) (2)
Food Maximum permitted proportion in
milligram per kilogram (mg/kg)
Fish and Fishery products:
#
(i) Predatory fish 1
#
(ii) Others 0.5
Salt, table salt and iodised table salt 0.1
Infant formula and follow-up formula 0.05
Food for infants, young children and children 0.05
Note:
#
“ ” indicates methylmercury

[Ins. PU(A) 435/10];

TABLE IE Am. PU(A)313/12]
MAXIMUM PERMITTED PROPORTION OF
CADMIUM (Cd) IN SPECIFIED FOOD
(1) (2)
Food Maximum permitted proportion in
milligram per kilogram (mg/kg)
Rice and rice flours 0.4
Wheat and wheat flours 0.2
Salt, table salt and iodised table salt 0.5
Fish and Fishery products:
(i) Predatory fish 1
(ii) Others, excluding bivalve molluscs, 1
cephalopods (without viscera) and crustacean
(iii) Bivalve molluscs 2
(iv) Cephalopods (without viscera) 2
(v) Crustacean 1
(vi) Seaweed 1
Infant formula and follow-up formula 1
Food for infants, young children and children 1

34
 TABLE II
METAL CONTAMINANT
[Maximum permitted proportion in milligram per
kilogram (mg/kg)
(1) (2) (3) (4) (6) (8)
Food Arsenic Lead Antimony Chromiu Barium
(As) (Pb) (Sb) m (Cr) (Ba)
Colouring substance … … … … … 3 10 50 50 50
(100 mg/kg of any combination of these substances)

[Ins. PU (A)
FOURTEENTH A SCHEDULE
125/02] (Regulation 38A)

MAXIMUM PERMITTED PROPORTION OF

3-MONOCHLOROPROPANE-1.2-DIOL (3-MCPD)
IN SPECIFIED FOOD

(1) (2)
Food Maximum permitted proportion in food (mg/kg)
All foods containing acid hydrolysed vegetable 0.02
protein (liquid foods)
All foods containing acid hydrolysed vegetable 0.05
protein (solid foods)
Acid hydrolysed vegetable protein 1.0

[Am. PU (A)
FIFTEENTH SCHEDULE 330/95, 5/02]
(Regulation 39)
MICROORGANISMS AND THEIR TOXINS
TABLE I
MICROBIOLOGICAL STANDARD
MICROBIOLOGICAL STANDARD
(1) (2) (3) (4)
Food Total Plate Coliform Escherichia
Count at 37°C Count at coli Count
for 48 hr. 37°C for 48
hr.
5
Pasteurized milk, pasteurized cream and milk powder 10 per g or per 5 x 10 per g
(including full cream and skim milk powder) ml or per ml
4
Ice cream … … … … … … … … 5 x 10 per g 100 per g Absent in 1 g
6
Meat and meat product ready for consumption, 10 per g 5 x 10 per g
excluding meat and meat product in hermetically
sealed containers
6
Fish and fish product ready for consumption, excluding 10 per g 5 x 10 per g
fish and fish product in hermetically sealed containers
4
Infant formula … … … … … … 10 per g 10 per g
4
Liquid egg, liquid egg yolk, and liquid egg white 5 x 10 per ml 5 x 10 per ml
4
Dried liquid egg, dried liquid egg yolk, dried liquid egg 5 x 10 per g 5 x 10 per g
white
NOTE:
In places where the Escherichia coli count is not specified, it shall comply with good manufacturing practice.

35
 [Subs. PU (A)
435/10]
TABLE II
MYCOLOGICAL CONTAMINANT

(1) (2) (3)

Food Mycological Contaminant Maximum permitted
proportion in
microgram per
kilogram (g/kg)
Groundnuts, almonds, hazel nuts and Aflatoxins 15
pistachios for further processing (sum of B1, B2, G1 and G2)

Brazil nut, shelled, for further processing

Groundnuts, almonds, hazel nuts and Aflatoxins 10

pistachios ready-to-eat (sum of B1, B2, G1 and G2)

Brazil nut, shelled ready-to-eat

Milk Aflatoxin M1 0.5

Cereal-based food for infants and children Aflatoxin B1 0.1

(calculated as dry matter basis)
Ochratoxin A 0.5
Infant formula and follow-up formula Aflatoxin M1 0.025
( ready-to-drink)#

Coffee or ground coffee or coffee powder Ochratoxin A 5

Instant coffee or soluble coffee Ochratoxin A 10

Decaffeinated coffee

Apple juice (includes apple juice as Patulin 50

ingredients in other beverages)

Others Aflatoxins (sum of B1, B2, 5

G1 and G2)

Note: ‘# ‘ indicates products marketed as such or after reconstitution as instructed on the label
of the package.

36
[Am. PU (A) FIFTEENTH A SCHEDULE
24/98, 358/05] (Regulation 40)
DRUG RESIDUE
TABLE I
MAXIMUM PERMITTED PROPORTION OF DRUG
RESIDUES IN FOOD

The food specified in column (2) of the Table below shall not contain the drug specified in
column (1) thereof in proportions greater than the maximum permitted proportions specified opposite
and in relation to that food in column (3) thereof.

(1) (2) (3)

Drug Food Maximum Residue Limits
Substance Definition of residues in (MRLs) in food (µg/kg)
which MRL was set

Albendazole 2-Aminosulfone Muscle, fat (cattle and other 100

metabolite species), milk (cattle)
Liver, kidney (cattle and 5000
other species)

Amoxicillin Amoxicillin Milk (cattle) 4

Muscle, liver, kidney, fat (all 50
food producing species)

Ampilicillin Ampicillin Milk (cattle) 4

Muscle, liver, kidney, fat (all 50
food producing species)

Amprolium 1-4 amino-2-n-propyl-5- Muscle (chicken, turkey, 500

(pyrimidinylmethyl)-2- pheasant and calf), liver
picolinium chloride (calf), kidney (calf)
hydrochloride Liver (chicken, turkey and 1000
pheasant), kidney (chicken
and turkey)
Fat (calf) 2000
Egg (chicken and turkey) 4000

Avoparcin Avoparcin Milk (cattle) 10

Edible offal, muscle 100
(mammalian and poultry)

Azaperone Sum of azaperone and Muscle, fat (pig) 60

azaperol 100
Liver, kidney (pig)

Benzylpenicillin Benzylpenicillin Milk (cattle) 4

Liver, kidney, muscle (cattle 50
and pig)

37
 (1) (2) (3)
Drug Food Maximum Residue Limits
Substance Definition of residues in (MRLs) in food (µg/kg)
which MRL was set

Carazolol Carazolol Muscle, fat (pig) 5

Liver, kidney (pig) 25
Carbadox Carbadox Muscle (pig) 5
Liver (pig) 30
Carprofen Carprofen Muscle (horse) 50
Fat (horse) 100
Muscle, fat (cattle) 500
Liver, kidney (cattle and 1000
horse)
Cefquinome Cefquinome Milk (cattle) 20
Muscle, fat (cattle) 50
Liver (cattle) 100
Kidney (cattle) 200
Ceftiofur Desfuroylceftiofur Milk (cattle) 100
sodium Muscle (pig and cattle) 200
Fat (pig and cattle) 600
Liver (pig and cattle) 2000
Kidney (pig and cattle) 4000
Clorsulon Clorsulon Muscle (cattle) 100
Liver (cattle) 200
Kidney (cattle) 300
Fat (cattle) 400
Closantel Closantel Muscle, liver (cattle) 1000
Muscle, liver (sheep) 1500
Fat (sheep) 2000
Kidney, fat (cattle) 3000
Kidney (sheep) 5000
Cloxacillin Cloxacillin Milk (cattle) 30
Muscle, liver, kidney, fat (all 300
food producing species)
Colistin Colistin Milk (cattle) 50
Muscle, liver, fat (cattle, 150
chicken, pig, rabbit and
sheep) 200
Kidney (cattle, chicken, pig,
rabbit and sheep) 300
Egg (chicken)
Danofloxacin Danofloxacin Fat (cattle) 200
Muscle (cattle and chicken) 300
Kidney (cattle) 500
Fat (chicken) 600
Liver (cattle) 900
Liver, kidney (chicken) 1200
Decoquinate Decoquinate Muscle, liver, kidney, fat 500
(cattle and sheep)

38
 (1) (2) (3)
Drug Food Maximum Residue
Substance Definition of residues in Limits (MRLs) in food
which MRL was set (µg/kg)

Dexamethazone Dexamethazone Milk (cattle) 0.3

Muscle, kidney (cattle, 0.5
horse and pig)
Liver (cattle and pig) 2.5
Dicloxacillin Dicloxacillin Milk (cattle) 30
Muscle, liver, kidney, fat (all 300
food producing species)
Dihydrostreptomycin Dihydrostreptomycin Milk (cattle) 200
Muscle, liver, fat (cattle, 500
chicken, pig and sheep)
Kidney (cattle, chicken, pig 1000
and sheep)
Dimetridazole Dimetridazole Edible offal, muscle 5
(chicken and pig)
Diminazene Diminazene Milk (cattle) 150
Muscle (cattle) 500
Kidney (cattle) 6000
Liver (cattle) 12000
Doramectin Doramectin Muscle (cattle) 10
Kidney (cattle) 30
Liver (cattle) 100
Fat (cattle) 150
Doxycycline Doxycycline Muscle (cattle, pig and 100
poultry) 300
Liver (cattle, pig and
poultry), fat (pig and 600
poultry)
Kidney (cattle, pig and
poultry)
Enrofloxacin Sum of enrofloxacin Muscle, liver, kidney (cattle, 30
and ciprofloxacin chicken and pig)
Erythromycin Erythromycin Milk (mammalian) 40
Edible offal, muscle, egg 300
(mammalian and poultry)
Estradiol - 17β Estradiol - 17β Food and bovine origin GAHP*
Ethopabate Ethopabate Muscle (chicken) 500
Liver, kidney (chicken) 1500
Febantel Sum of febandazole, Milk (cattle), muscle, 100
oxfendazole and kidney, fat (cattle, pig and
oxfendazole sulfone sheep) 500
Liver (cattle, pig and sheep)
Fenbendazole Sum of febandazole, Milk (cattle), muscle, 100
oxfendazole and kidney, fat (cattle, pig and
oxfendazole sulfone sheep) 500
Liver (cattle, pig and sheep)

39
 (1) (2) (3)
Drug Food Maximum Residue
Substance Definition of residues in Limits (MRLs) in food
which MRL was set (µg/kg)

Florfenicol Sum of florfenicol and Muscle (cattle) 200

its metabolites Kidney (cattle) 300
measured as florfenol- Liver (cattle) 3000
amine
Flubendazole Flubendazole Muscle, liver (pig) 10
Fat (pig) 20
Fat (cattle) 40
Liver (cattle) 100
Muscle (poultry) 200
Egg (poultry) 400
Liver (poultry) 500
Flumequine Flumequine Muscle, fat (cattle, pig, 50
poultry and sheep)
Liver (cattle, pig, poultry and 100
sheep)
Kidney (cattle, pig, poultry 300
and sheep)
Flumehtrin Flumethrin Edible offal, muscle and milk 50
(cattle)
Gentamicin Gentamicin Milk (cattle), muscle, fat 100
(cattle and pig)
Liver (cattle and pig) 200
Kidney (cattle and pig) 1000
Isometamidium Isometamidium Muscle, fat, milk (cattle) 100
Liver (cattle) 500
Kidney (cattle) 1000
Ivermectin 22,23 Liver (pig and sheep) 15
Dihydroavermectin Fat (pig and sheep) 20
B1a Fat (cattle) 40
Liver (cattle) 100
Levamisole Levamisole Muscle, kidney, fat (cattle, 10
pig, poultry and sheep)
Liver (poultry) 100
Lincomycin Lincomycin Edible tissue (pig) 100
Maduramicin Maduramicin Edible tissue, muscle 240
(chicken) 480
Fat (chicken) 720
Liver (chicken)
Moxidectin Moxidectin Muscle (deer), liver (cattle) 20
Liver (sheep), kidney (deer), 50
fat (cattle and sheep)
Liver (deer), kidney (cattle 100
and sheep)
Fat (deer), milk (cattle and 500
sheep)

40
 (1) (2) (3)
Drug Food Maximum Residue
Substance Definition of residues in Limits (MRLs) in food
which MRL was set (µg/kg)

Neomycin Neomycin Muscle, liver, fat (chicken, 500

turkey, duck, cattle, goat, sheep
and pig), egg (chicken), milk
(cattle)
Kidney (chicken, turkey, duck, 1000
cattle, goat, sheep and pig)
Nicarbazin Nicarbazin Muscle, liver, kidney (chicken) 4000
Nystatin Nystatin Edible tissue (pig and poultry), 0
egg (poultry)
Oxacillin Oxacillin Milk (all food producing species) 30
Muscle, liver, kidney, fat (all
food producing species) 300
Oxfendazole Sum of fenbendazole, Muscle, kidney, fat (cattle, pig 100
oxfendazole and and sheep), milk (cattle)
oxfendazole sulfone Liver (cattle, pig and sheep) 500
Oxibendazole Oxibendazole Milk (cattle and sheep) 50
Muscle, liver, kidney, fat (cattle, 100
horse, pig and sheep)
Oxytetracycline Oxytetracycline Fat (cattle, sheep, pig, chicken 10
and turkey)
Milk (cattle), muscle (cattle, 100
sheep, pig, chicken and turkey)
Egg (chicken) 200
Liver (cattle, sheep, pig, chicken 300
and turkey)
Kidney (cattle, sheep, pig, 600
chicken and turkey)
Penicillin Penicillin Edible tissue (chicken, quail, pig 0
and sheep), egg (chicken and
quail), milk (cattle)
Edible tissue (turkey) 10
Edible tissue (cattle) 50
Phoxim Phoxim Edible offal, muscle (pig) 10
Fat (pig) 50
Progesterone Progesterone Food of bovine origin GAHP*
Ractopamine Ractopamine Muscle (pig) 10
Fat (pig) 10
Liver (pig) 40
Kidney (pig) 90
Robenidine Robenidine Edible tissue (poultry) 100
hydrochlorine hydrochlorine Fat (poultry) 200
Salinomucin Salinomucin Egg (poultry) 20
Muscle (cattle) 50
Edible offal (pig, muscle (pig 100
and poultry)

41
 (1) (2) (3)
Drug Food Maximum Residue
Substance Definition of residues Limits (MRLs) in food
in which MRL was (µg/kg)
set

Edible offal (cattle and poultry) 500

Sarafloxacin Sarafloxacin Fat (chicken) 10
Liver (chicken) 100
Spectinomycin Spectinomycin Milk (cattle) 200
Muscle (cattle, chicken and 300
pig) 500
Fat (cattle, chicken and pig) 2000
Liver (cattle, chicken and pig) 5000
Kidney (cattle, chicken and
pig)
Spiramycin Expressed as Muscle (pig) 200
spiramycin Kidney, fat (pig) 300
equivalents Liver (pig) 600
antimicrobially active
residues
Sum of spiramycin Muscle (cattle and chicken), 200
and neospiramycin milk (cattle)
Kidney (cattle), fat (cattle and 300
chicken)
Liver (cattle and chicken) 600
Kidney (chicken) 800
Streptomycin Streptomycin Milk (cattle) 200
Muscle, liver, fat (cattle, 500
chicken, pig and sheep)
Kidney (cattle, chicken, pig 1000
and sheep)
Sulphadiazine Sulphadiazine Edible offal (mammalian), 100
muscle (mammalian), milk
(cattle)
Sulphadimethoxine Sulphadimethoxine Milk (cattle) 10
Edible offal, muscle (cattle and 100
chicken)
Sulphadimidine Sulphadimidine Milk (cattle) 25
Edible offal (chicken and 100
mammalian), muscle (chicken
and mammalian), liver, kidney,
fat (cattle)
Sulphamethazine Sulphamethazine Edible tissue (cattle, turkey, 100
chicken and pig)
Sulphaquinoxaline Sulphaquinoxaline Edible offal, muscle (poultry) 100
Sulphonamide Sulphonamide Muscle, liver, kidney, fat (all 100
food producing species), milk
(cattle)
Testosterone Testosterone Food of bovine origin GAHP*

42
 (1) (2) (3)
Drug Food Maximum Residue
Substance Definition of residues Limits (MRLs) in food
in which MRL was (µg/kg)
set

Tetracycline Sum of parent drug Muscle (cattle, poultry, pig and 100
and its 4-epimer sheep), milk (cattle)
Egg (poultry) 200
Liver (cattle, poultry, pig and 300
sheep)
Kidney (cattle, poultry, pig and 600
sheep)
Thiabendazole Sum of Muscle, liver, kidney and fat 100
thiabendazole and 5- (cattle, pig, goat and sheep),
hydroxy- milk (cattle and goat)
thiabendazole
Tiamulin 8-alpha- Muscle (pig) 3600
hydroxymutilin Liver (pig) 10800
Kidney, fat (pig) 14400
Tilmicosin Tilmicosin Milk (sheep) 50
Muscle, fat (cattle, poultry, pig 100
and sheep)
Kidney (cattle and sheep) 300
Liver (cattle and sheep), 1000
kidney (pig)
Liver (pig) 1500
Trenbolone β-Trenbolone Muscle (cattle) 2
acetate α-Trenbolone Liver (cattle) 10
Triclabendazole 5-chloro-6-(2’3’- Fat (cattle and sheep) 100
dichloro-phenoxy)-
benzimidazole-2-one
Trimethoprim Trimethoprim Edible offal, muscle 50
(mammalian and chicken),
egg (chicken), milk (cattle)
Tylosin Tylosin Milk (cattle) 50
Muscle, liver, kidney (chicken 200
and cattle), edible tissue
(cattle), fat (chicken), egg
(chicken)
Virginiamycin Virginiamycin Muscle, liver, kidney, fat 0
(cattle) 100
Muscle (pig and poultry) 200
Fat (poultry) 300
Liver (pig and poultry) 400
Kidney, fat (pig) 500
Kidney (poultry)
Zeranol Zeranol Muscle (cattle) 2
Liver (cattle) 10
* Good animal husbandry practice

43
 [Am. PU (A)
TABLE II
358/05]

PROHIBITED DRUGS

The following drugs are prohibited in food:

Beta agonists excluding Ractopamine

Nitrofurans
Chloramphenicol

44
[Am. PU (A) SIXTEENTH SCHEDULE
160/04, (Regulation 41)
358/05]
PESTICIDE RESIDUE

The food specified in column (2) of the table below shall not contain the pesticide specified in
relation thereto in column (1) in proportion greater than the maximum permitted proportion
specified in column (3) thereof in relation to the food.

NOTE

“Not prescribed” means the Maximum Residue Limits are not required.

(1) (2) (3)

Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

2,4-D Rice (milled or polished) 0.05

Coconut/coconut oil 0.05
Palm oil 0.05
Banana 0.1
Sugarcane 3
Abamectin Kale 0.05
Cabbage 0.05
Chinese cabbage 0.05
Mustards 0.05
Acephate Rice (milled or polished) 0.1
Cocoa beans 0.2
Citrus fruits 1
Cauliflower 2
Celery 5
Kale 5
Coconut/coconut oil 0.5
Cabbage 2
Mango 1
Palm oil 0.5
Lettuce 5
Mustards 5
Tomato 1
Potato 0.5

Acetamiprid Okra 2
Long beans 2
Cabbage 2
Brinjal 2
Cucumber 2

Alachlor Maize 0.1

Soya bean 0.2
Groundnuts 0.05

45
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Ametryn Cocoa beans 0.2

Coffee beans 0.2
Citrus fruits 0.1
Coconut/coconut oil 0.2
Palm oil 0.2
Pineapple 0.2
Banana 0.2
Sugarcane 0.1
Tea 0.2

Amitraz Papaya 0.5

(sum of amitraz calculated Citrus fruits 0.5
as N-(2,4-dimethylphenyl)- Chilli 0.2
N methyl formamidine and
N’ –methyl-formamidine Meat (sheep) 0.1
Meat (cattle, pig) 0.05
Durian 0.5
Edible offal (cattle, sheep, pig) 0.2
French beans 1
Mango 0.5
Legume vegetables 1
(except as otherwise listed)
Brinjal 0.5

Anilofos Rice (milled or polished) 0.1

Atrazine Maize 0.2

Pineapple 0.2
Sugarcane 0.1
Azadirachtin Not prescribed

Azoxystrobin Chilli 1
Cucumber 0.5
Tomato 1
Bacillus thuringiensis Not prescribed

Bendiocarb Chilli 0.2

(commodities of plant Kale 0.2
origin: Cabbage 0.2
unconjugated Chinese cabbage 0.2
bendiocarb) Mustards 0.2
Legume vegetables 0.2
Watermelon 0.2
Brinjal 0.2
Cucumber 0.2
Benomyl See carbendazim
(expressed as
carbendazim)

46
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Bensulfuron-methyl Rice (milled or polished) 0.02

Bentazone Rice (milled or polished) 0.1

Maize 0.2
Soya bean 0.05
Groundnuts 0.05

Bispyribac sodium Rice (milled or polished) 0.05

Bitertanol Banana 0.5

Bordeaux mixture Not prescribed
BPMC Rice (milled or polished) 0.2

Bromacil Pineapple 0.1

Bromopropylate Chilli 1
Brinjal 1

Buprofezin Rice (milled or polished) 0.2

Butocarboxim Cocoa beans 0.5

Chilli 2
Long beans 2
Palm oil 2
Tomato 2

Cadusafos Banana 0.01

Sugarcane 0.01

Captan Coffee beans 10

Groundnuts 10
Palm oil 10
Banana 15
Strawberries 20
Tea 10
Tomato 15

Carbaryl Okra 10
Rice (milled or polished) 1
Poultry meat 0.5
Soya bean 1
Cabbage 5
Chinese cabbage 5
Pumpkins 3
Pepper (black, white) 5
Mango 5
Mustards 10
Brassica vegetables (except as otherwise 5
47
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

listed)
Legume vegetables (except as otherwise 5
listed)
Brinjal 5
Cucumber 3
Carbendazim Onion (bulb) 2
Rice (milled or polished) 0.5
Papaya 3
Coffee beans 0.1
Citrus fruits 10
Chilli 5
Guava 3
Sweet pea 2
Groundnuts 0.1
Kale 5
Cabbage 2
Chinese cabbage 5
Pepper (black, white) 0.1
Mango 2
Banana 1
Celery 2
Lettuce 5
Mustards 5
Legume vegetables (except as otherwise 2
listed)
Watermelon 2
Cucumber 0.5
Tomato 5

Carbofuran Rice (milled or polished) 0.2

(sum of carbofuran and Maize 0.1
3-hydroxy-carbofuran Pepper (black, white) 0.1
expressed as Mango 0.1
carbofuran) Banana 0.1
Sugarcane 0.1
Brinjal 0.1

Carbosulfan Rice (milled or polished) 0.2

Chilli 0.5
Long beans 0.5
Watermelon 0.5
Brinjal 0.5
Cucumber 0.5

Cartap Rice (milled or polished) 0.1

(expressed as free Cabbage 0.2
base) Chinese cabbage 2
48
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Lettuce 2
Mustards 2

Chinomethionat Chilli 0.5

Brinjal 0.5

Chlorfenapyr Cabbage 1
Chinese cabbage 1
Brinjal 1
Cucumber 1

Chlorfluazuron Okra 0.3

Chilli 0.3
Long beans 0.3
Kale 0.3
Radish 0.3
Lettuce 0.3
Mustards 0.3
Brinjal 0.3

Chlorimuron ethyl Rice (milled or polished) 0.02

Chlorothalonil Onion (bulb) 0.5

Cocoa beans 0.05
Coffee beans 0.2
Chilli 5
Spring onion leaves 10
Ginger 0.5
Groundnuts 0.05
Cabbage 1
Pepper (black, white) 0.2
Mango 3
Banana 0.2
Celery 10
Lettuce 10
Legume vegetables 5
Watermelon 5
Cucumber 5
Tomato 5
Potato 0.2

Chlorpyrifos Starfruit 1
Okra 0.2
Rice (milled or polished) 0.1
Coca beans 0.05
Citrus fruits 1
Cauliflower 0.05
49
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Chilli 0.5
Ginger 0.05
Maize 0.5
Guava 1
Coconut/coconut oil 0.5
Cabbage 0.05
Pepper (black, white) 0.5
Palm oil 0.5
Mustards 1
Leafy vegetables (except as otherwise listed) 1
Legume vegetables 0.2
Tomato 0.5
Potato 0.05

Cinosulfuron Rice (milled or polished) 0.1

Cocoa beans 0.1
Palm oil 0.1
Clethodim Onion (bulb) 0.2
Tomato 0.1
Copper hydroxide Not prescribed

Copper oxychloride Not prescribed

Coumaphos Meat (fat) 0.5

(sum of coumaphos and Milks (fat) 0.02
its oxygen analogue)

Cupric hydroxide Not prescribed

Cuprous oxide Not prescribed

Cyclosulfamuron Rice (milled or polished) 0.1

Cycloxydim Onion (bulb) 0.5

(sum of 3-thion-3yl-glutaric Citrus fruits 0.5
acid (TME) and 3-hydroxy- Tomato 0.5
3-thiam-3yl glutaric acid
(OH-TME), expressed as
cycloxydim)

Cyfluthrin Cocoa beans 0.1

Citrus fruits 0.5
Chilli 0.5
Ginger 0.01
Legume vegetables 0.5
Brinjal 0.5
50
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Cyhalothrin Okra 0.2

Rice (milled or polished) 1
Cocoa beans 0.1
Chilli 0.5
Durian 0.1
Sweet pea 0.5
Long beans 0.5
Cabbage 0.2
Pepper (black, white) 0.5
Palm oil 0.1
Brinjal 0.1

Cymoxanil Onion (bulb) 0.2

Cabbage 0.2
Squash 0.2
Melons 0.2
Cucumber 0.2
Tomato 0.2
Yam 0.2
Potato 0.2

Cypermethrin Starfruit 2
(sum of isomers) Okra 0.5
Papaya 2
Cocoa beans 0.05
Fruits 2
Citrus fruits 2
Chilli 0.5
Meat (fat) 0.2
Maize 0.05
Guava 2
Green gram 0.05
Long beans 0.5
Kale 1
Cabbage 1
Cauliflower 1
Mango 2
Palm oil 0.5
Lettuce 2
Mustards 2
Leafy vegetables (except as otherwise listed) 2
Brassica vegetables (except as otherwise 1
listed)
Legume vegetables (except as otherwise 0.5
listed)
Brinjal 0.2
Milks (fat) 0.05

51
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Tomato 0.5

Cyproconazole Cocoa beans 0.1

Coffee beans 0.1
Palm oil 0.1
Legume vegetables 0.1

Cyromazine Sweet pea 2

Deltamethrin Okra 0.2

(sum of isomers) Rice (milled or polished) 1
Papaya 0.05
Cocoa beans 0.05
Citrus fruits 0.05
Cauliflower 0.2
Chilli 0.2
Guava 0.05
French beans 0.1
Long beans 0.1
Cabbage 0.2
Mango 0.05
Palm oil 0.2
Rambutan 0.05
Legume vegetables (except as otherwise 0.1
listed)
Tea 10
Brinjal 0.2
Cucumber 0.2
Tomato 0.2

Diafenthiuron Cauliflower 0.2

Chilli 0.2
Kale 0.2
Cabbage 0.2
Chinese cabbage 0.2
Mustards 0.2
Legume vegetables 0.2
Brinjal 0.2
Cucumber 0.2

Diazinon Starfruit 0.5

Okra 0.5
Rice (milled or polished) 0.1
Citrus fruits 0.5
Cauliflower 0.5
Chilli 0.5
Guava 0.5
52
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Rose apple 0.5

Long beans 0.5
Kale 0.5
Cabbage 0.5
Chinese cabbage 0.5
Mango 0.5
Celery 0.5
Mustards 0.5
Legume vegetables (except as otherwise 0.2
listed)
Brinjal 0.5
Cucumber 0.5
Tomato 0.5

Dicambra Palm oil 0.1

Dichlorvos Mango 0.1

Dicofol Citrus fruits 5

(sum of o,p’ & p,p’ Chilli 1
isomers) French beans 2
Long beans 2
Mango 1
Tea 5
Watermelon 0.2
Cucumber 0.5
Tomato 1
Difenoconazole Rice (milled or polished) 0.1
Cocoa beans 0.1
Chilli 1
French beans 1
Long beans 1
Mango 1
Palm oil 0.1
Banana 0.5
Mustards 1
Watermelon 0.1
Cucumber 1
Tomato 1

Diflubenzuron Cabbage 1

Dimethoate Onion (bulb) 0.2

(sum of dimethoate and Rice (milled or polished) 0.1
omethoate) Cocoa beans 0.1
Coffee beans 0.1
Citrus fruits 2
53
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Cauliflower 2
Chilli 2
French beans 1
Long beans 1
Groundnuts 0.05
Kale 0.5
Carrot 1
Cabbage 2
Pumpkins 2
Radish 1
Mango 1
Pineapple 1
Banana 1
Lettuce 2
Brassice vegetables (except as otherwise 2
listed)
Leafy vegetables (except as otherwise listed) 2
Legume vegetables (except as otherwise 1
listed)
Tea 0.2
Watermelon 1
Brinjal 2
Cucumber 2
Tomato 1
Dimethomorph Muskmelon 0.5
Cucumber 0.2
Tomato 0.5

Dithiocarbamates Onion (bulb) 0.5

(expressed as CS2) Amaranth 10
Mancozeb Starfruit 5
Maneb Rice (milled or polished) 0.5
Propineb Papaya 5
Thiram Cocoa beans 5
Zineb Citrus fruits 10
Ziram Cauliflower 5
Chilli 3
Spring onion leaves 10
Durian 1
Guava 5
Sweet pea 2
Long beans 2
Groundnuts 0.1
Cabbage 5
Pumpkins 0.2
Pepper (black, white) 3
Leek 0.5

54
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Mango 2
Melons 0.5
Palm oil 1
Banana 2
Celery 5
Lettuce 10
Mustards 10
Leafy vegetables (except as otherwise listed) 10
Legume vegetables (except as otherwise
listed) 2
Tea 5
Watermelon 1
Cucumber 2
Tomato 5
Potato 0.2

Diuron Papaya 0.5

Coffee beans 0.1
Citrus fruits 0.5
Palm oil 0.1
Pineapple 0.5
Banana 0.5
Sugarcane 0.1
Tea 1

DSMA Palm oil 0.1

Emamectin benzoate Cabbage 0.05

Chinese cabbage 0.05
Kale 0.05
Mustards 0.05

Endosulfan Cocoa beans 0.1

(sum of alpha and Fruits 2
beta endosulfan and Citrus fruits 2
endosulfan sulphate) Maize 0.1
Cabbage 2
Pepper (black, white) 0.5
Mango 2
Tea 30
Brinjal 2
Cucumber 2

EPTC Rice (milled or polished) 0.1

Ethoxysulfuron Rice (milled or polished) 0.01

Etofenprox Rice (milled or polished) 0.5

55
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Famoxadone Watermelon 0.5

Cucumber 0.2
Tomato 0.2

Fenamiphos Guava 0.2

(including its sulphoxide Banana 0.1
and sulphone,
expressed as
fenamiphos)

Fenitrothion Cereal grains 10

Rice (milled or polished) 1

Fenoxaprop-p-ethyl Rice (milled or polished) 0.05

Fenoxycarb Kale 0.5

Cabbage 0.2
Chinese cabbage 0.2
Mustards 0.5

Fenpyroximate Citrus fruits 0.5

Chilli 0.5

Fenthion Starfruit 2
Rice (milled or polished) 0.05
Citrus fruits 2
Guava 2
Mango 2
Cucumber 0.5

Fenvalerate Amaranth 2
Okra 1
Cocoa beans 0.05
Citrus fruits 2
Cauliflower 2
Chilli 1
Kale 10
Cabbage 3
Chinese cabbage 1
Lettuce 2
Mustards 2
Brinjal 1
Cucumber 0.2
Tomato 1

Fipronil Rice (milled or polished) 0.01

Chilli 0.05
56
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Cabbage 0.05
Mustards 0.05
Watermelon 0.01
Brinjal 0.05

Fluazifop-butyl Papaya 0.1

Cocoa beans 0.1
Durian 0.1
Guava 0.1
Mango 0.1
Palm oil 0.2
Banana 0.1
Rambutan 0.1

Flufenacet Maize 0.1

Flufenoxuron Cabbage 0.1

Fluroxypyr Cocoa beans 0.1

Palm oil 0.1

Flutolanil Rice (milled or polished) 1

Durian 0.1
Mustards 1

Formetanate Chilli 2
hydrochloride French beans 2
Long beans 2
Watermelon 1
Brinjal 2
Cucumber 1

Formothion Okra 0.1

Cabbage 0.1
Root and tuber vegetables 2
Brinjal 0.1
Cucumber 0.1
Tomato 0.1

Fosetyl aluminium Citrus fruits 5

Cocoa beans 1
Durian 1

Furathiocarb Rice (milled or polished) 0.1

Citrus fruits 3
Chilli 2
Maize 0.05
57
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Watermelon 0.2
Brinjal 0.1

Glufosinate Onion (bulb) 0.05

ammonium Starfruits 0.1
(sum of glufosinate and Rice (milled or polished) 0.1
3-hydroxy methyl Papaya 0.1
phosphinyl propionic Cocoa beans 0.5
acid, expressed as Coffee beans 0.1
glufosinate (free acid)) Citrus fruits 0.1
Durian 0.1
Cashew nuts 0.1
Guava 0.1
Coconut/coconut oil 0.5
Cabbage 0.1
Chinese cabbage 0.1
Mango 0.1
Palm oil 0.5
Jackfruit 0.1
Banana 0.2
Lettuce 0.1
Leafy vegetables (except as otherwise listed) 0.1
Legume vegetables
Tea 0.5
Watermelon 0.2
Brinjal 0.1
Tomato 0.1
0.1
Glyphosate Starfruit 0.1
Papaya 0.2
Cocoa beans 0.5
Coffee beans 0.2
Citrus fruits 0.2
Durian 0.1
Guava 0.1
Coconut/coconut oil 0.1
Mango 0.1
Palm oil 0.1
Banana 0.2
Tea 0.2

Hexaconazole Rice (milled or polished) 0.05

Coffee beans 0.05
Long beans 0.2
Mustards 0.5
Cucumber 0.1

58
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Hexazinone Sugarcane 0.1

Hexythiazox Citrus fruits 0.5

Hydrogen phosphide Rice (milled or polished) 0.1

(all phosphide Cocoa beans 0.01
expressed as hydrogen
phosphide)

Imazapyr Palm oil 0.1

Imazethapyr Palm oil 0.05

Imidachlorprid Rice (milled or polished) 0.1

Citrus fruits 0.5
Chilli 0.1
Long beans 0.5
Capsicum 0.1
Mango 0.5
Watermelon 0.1
Brinjal 0.1

Inorganic bromide Cereal grains 50

(expressed as total Pulses 500
bromide) Nuts 100

Iprodione Rice (milled or polished) 10

Citrus fruits 10
Chilli 5
Cabbage 5
Chinese cabbage 5
Rockmelon 2
Watermelon 2
Brinjal 10
Cucumber 2
Tomato 5

Ipovalicarb Tomato 1

Isazofos Rice (milled or polished) 0.05

Cocoa beans 0.05
Banana 0.1
Watermelon 0.05

Isoprocarb Rice (milled or polished) 0.2

Cocoa beans 0.1
Coffee beans 0.1

59
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Isoprothiolane Rice (milled or polished) 2

Lufenuron Chilli 0.5

Maize 0.05
Long beans 0.2
Brinjal 0.2

Malathion Starfruit 2
Okra 8
Rice (milled or polished) 0.5
Papaya 1
Citrus fruits 4
Chilli 0.5
Meat (cow, goat, pig) 1
Poultry meat 1
Guava 2
Gabbage 8
Pineapple 8
Lettuce 8
Mustards 8
Legume vegetables 2
Brinjal 0.5
Cucumber 3
Tomato 3

MCPA Rice (milled or polished) 0.1

Mepronil Rice (milled or polished) 1

Legume vegetables 1

Mercaptodimethur Rice (milled or polished) 0.05

(methiocarb) Long beans 0.1
Mustards 0.1
Cucumber 0.1

Metalaxyl Cocoa beans 0.2

Citrus fruits 5
Durian 0.2
Maize 0.05
Cucumber 0.5
Tomato 0.5

Metaldehyde Rice (milled or polished) 1

Fruits 1
Tuber crops 1
Lettuce 1
Strawberries 1
60
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Methamidophos Coconut/coconut oil 0.1

Palm oil 0.1

Methidathion Cocoa beans 0.1

Maize 0.1
Palm oil 0.1
Sugarcane 0.1
Tea 0.5

Metolachlor Amaranth 0.1

Chili 0.1
Maize 0.1
French beans 0.1
Sweet pea 0.1
Long beans 0.1
Soya bean 0.1
Groundnuts 0.1
Bitter gourd 0.1
Angled loofah 0.1
Lettuce 0.1
Legume vegetables (except as otherwise 0.1
listed)
Sugarcane 0.1
Watermelon 0.1
Cucumber 0.1

Metribuzin Soya bean 0.05

Metsulfuron methyl Rice (milled or polished) 0.02

Palm oil 0.02
Molimate Rice (milled or polished) 0.1

Monocrotophos Coconut/coconut oil 0.05

Palm oil 0.05
MSMA Cocoa beans 1
Palm oil 0.1
Sugarcane 0.1
Tea 1
MTMC (metolcarb) Rice (milled or polished) 0.5
Myclobutanil French beans 0.5
Long beans 0.5
Cucumber 0.5

Napropamide Chilli 0.1

Sugarcane 0.1
Brinjal 0.1
Tomato 0.1
61
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Ofurace Leafy vegetables 1

Tomato 0.5
Oxadiargyl Rice (milled or polished) 0.05

Oxadiazon Rice (milled or polished) 0.05

Oxadixyl Cocoa beans 1

Watermelon 0.5
Cucumber 0.5
Tomato 0.5
Potato 0.2

Oxcarboxin French beans 5

Green gram 5
Long beans 5

Oxyfluorfen Soya bean 0.05

Groundnuts 0.05

Paraquat Rice (milled or polished) 0.5

Cocoa beans 0.1
Coffee beans 0.05
Coconut/coconut oil 0.1
Pepper (black, white) 0.05
Palm oil 0.1
Banana 0.05
Root ant tuber vegetables (except as 0.05
otherwise listed)
Tapioca 0.05

Pencycuron Rice (milled or polished) 0.5

Mustards 1
Pendimethalin Cabbage 0.1
Mustards 0.1
Tomato 0.1

Permethrin Okra 1
(sum of isomers) Cauliflower 0.5
Cabbage 5
Brinjal 1
Tomato 1

Phenthoate Onion (bulb) 0.1

Okra 0.1
Rice (milled or polished) 0.05
Cauliflower 0.1
Cabbage 0.1
62
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Lettuce 0.1
Legume vegetables 0.1
Brinjal 0.1
Cucumber 0.1
Tomato 0.1

Phoxim Meat (cow, buffalo, sheep, goat, pig, rabbit) 0.01

Poultry meat 0.01
Fat (cow, buffalo, sheep, goat, pig, rabbit) 0.05
Poultry fat 0.05

Picloram Sugarcane 0.01

Pirimiphos-methyl Rice (milled or polished) 1

Maize 5
Groundnuts 2

Pretilachlor Rice (milled or polished) 0.05

Prochloraz Papaya 1
(sum of prochloraz and Citrus fruits 5
its metabolite Chilli 5
containing the 2,4,6- Guava 2
trichlorophenol moiety, Pepper (black, white) 8
expressed as Mango 2
prochloraz) Banana 5

Profenofos Cauliflower 0.5

Chilli 5
Maize 0.05
French beans 0.5
Long beans 0.5
Kale 2
Cabbage 1
Bitter ground 2
Angled loofah 2
Mustards 2
Legume vegetables (except as otherwise 0.5
listed)
Brinjal 2
Cucumber 0.1

Propamocarb Cabbage 0.1

Chinese cabbage 0.1
Mustards 10
Watermelon 2
Honeydew 2
63
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Cucumber 2
Tomato 1

Propanil Rice (milled or polished) 0.1

Propargite Citrus fruits 5

Brinjal 2
Cucumber 0.5
Tomato 2

Propiconazole Rice (milled or polished) 0.05

Cocoa beans 0.1
Groundnuts 0.05
Banana 0.1
Sugarcane 0.05

Propoxur Rice (milled or polished) 0.1

Cocoa beans 0.05

Prothiofos Cauliflower 0.2

Chilli 0.2
Cabbage 0.2
Chinese cabbage 0.2

Pymetrozine Rice (milled or polished) 0.05

Pyrazosulfuron-ethyl Rice (milled or polished) 0.1
Pyrethrum Not prescribed
Pyridaben Citrus fruits 1
Quinalphos Okra 0.1
Rice (milled or polished) 0.1
Cocoa beans 0.1
Cauliflower 0.1
Chilli 0.1
Maize 0.1
Cabbage 0.1
Sugarcane 0.1
Brinjal 0.1
Tomato 0.1

Quinchlorac Rice (milled or polished) 0.5

Quintozene Cabbage 0.02
(sum of quintozene
penthachloraniline and
methyl
penthachlorophenyl
sulfide)

64
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Quizalofop-ethyl Okra 0.1

Rice (milled or polished) 0.1
Cocoa beans 0.1
Chilli 0.1
Long beans 0.1
Chinese cabbage 0.1
Cucumber 0.1
Tomato 0.1

Sethoxydim Okra 0.1

Chilli 0.1
Cabbage 0.2
Palm oil 0.05
Brinjal 0.1

Silafluofen Rice (milled or polished) 0.2

Spinosad Kale 2
Cabbage 0.5
Mustards 2

Sulphur Not prescribed

Tebuconazole Banana 0.05

Tebufenozide Okra 0.5

Rice (milled or polished) 0.1
Chilli 0.5
Long beans 0.5
Brinjal 0.5
Tomato 0.5

Teflubenzuron Cabbage 0.2

Chinese cabbage 0.2
Mustards 1

Terbuthylazine Cocoa beans 0.5

Tetradifon Papaya 5
Citrus fruits 2
Guava 5
Mango 5
Strawberries 2
Watermelon 1

Thiamethoxam Okra 0.2

Rice (milled or polished) 0.1
65
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Brinjal 0.2

Thiobencarb Rice (milled or polished) 0.1

Thiocyclam-hydrogen Cabbage 0.3

oxalate Brinjal 0.5
Tomato 0.5

Thiometon Citrus fruits 0.5

(sum of thiometon, its Chilli 0.5
sulphoxide and French beans 0.5
sulphone, expressed as Long beans 0.5
thiometon) Watermelon 0.5
Cucumber 0.5
Brinjal 0.5

Thiophanate-methyl See carbendazim

(sum of thiphanate-
methyl and
carbendazim,
expressed as
carbendazim)
Tolclofos-methyl Lettuce 2

Tralomethrin Chilli 0.5

Cabbage 0.2
Brinjal 0.5
Tomato 0.5
Triadimefon Coffee beans 0.05

Triadimenol Cocoa beans 0.2

(The limits Coconut/coconut oil 0.2
accommodate
tridimenol residues
resulting from the use
of triadimefon and.or
triadimenol)

Triazophos Citrus fruits 2

Mango 2
Tribasic copper Not prescribed
sulphate
Trichlorfon Rice (milled or polished) 0.1
Citrus fruits 0.1
Maize 0.1
French beans 0.1
Long beans 0.1

66
 (1) (2) (3)
Pesticide Food Maximum Residue Limits
(MRLs) in food (mg/kg)

Kale 0.2
Mustards 0.1
Watermelon 0.2

Triclopyr Palm oil 0.1

Tridemorph Sweet pea 0.1

Pumpkins 0.1
Mango 0.1
Banana 0.1
Legume vegetables (except as otherwise 0.1
listed)
Tea 15
Watermelon 0.1
Cucumber 0.1

Triflumuron Cabbage 1

Vinclozolin Strawberries 10
(sum of vinclozolin and Tomatoes 3
all metabolites
containing the 3,5-
dichloroaniline moiety,
expressed an
vinclozolin)

White oil Not prescribed

[PU (A) 160/04] SIXTEENTH A SCHEDULE

(Deleted)

67
 [Ins. PU (A)
313/12]
“SIXTEENTH AA SCHEDULE
(Regulation 91B)
NUTRIENT LEVELS FOR FORMULATED MILK POWDER FOR CHILDREN
TABLE I
NUTRIENT LEVEL
(1) (2)
Nutrient Minimum level (per 100 g)

Biotin (µg) 3.8

Calcium (mg) 175
Energy (kcal) 384
Folic acid (µg ) 64
Iodine (µg ) 28
Iron (mg) 1.4
Magnesium (mg) 22.8
Nicotinamide (mg) 2.5
Pantothenic acid (mg) 0.9
Riboflavin (vitamin B2) (mg) 0.2
Selenium (µg) 5.9
Thiamine (vitamin B1) (mg) 0.2
Vitamin A (µg) 132
Vitamin B6 (mg) 0.2
Vitamin B12 (µg) 0.4
Vitamin C (mg) 9.4
Vitamin D (µg) 1.5
Vitamin E (mg) 1.7
Vitamin K1 (µg) 5.9
Zinc (mg) 1.5
Note: 1 kilojoule (kJ) is equivalent to 0.239 kilocalorie (kcal)

68
 TABLE II
OPTIONAL INGREDIENTS IN FORMULATED MILK POWDER FOR CHILDREN

(1) (2)
Optional ingredient Maximum level
Nucleotide1 16 mg per 100 kcal

Oligosaccharide mixture containing 90% 0.8 g per 100 ml

(weight per weight) galacto-oligosaccharide
(GOS) and 10% (weight per weight) long
chain fructo-oligosaccharide (lcFOS)
Lutein 50 µg per 100ml
1
Note: “ ” means 5’-monophosphate may be added to formulated milk powder for children to a maximum
level of 16 mg per 100 kcal. At least four nucleotides consisting of two purine and two pyrimidine nucleotides
shall be used: adenosine 5’-monophosphate, guanosine 5’-monophosphate and inosine 5’-monophosphate
(purines) and cytidine 5’-monophosphate and uridine 5’-monophosphate (pyrimidines). The purine
nucleotides shall comprise a maximum of 45% of the total nucleotides added.

SIXTEENTH B SCHEDULE
[Subregulation 132A(3)] [Ins. PU (A)
SUSBTANCES WHICH MAY BE USED IN BASES OF 123/95]
ARTIFICIAL SWEETENING SUBSTANCE

Acacia (gum Arabic)

Agar
Alginic acid and its sodium, potassium and ammonium salts, calcium alginate and propylene
glycol alginate
Carrageenan
Citric acid
Dextrin
Dextrose
Ethyl alcohol
Glucono-delta-lactose
Glycerol
Guar gum
Karaya gum
Hydroxypropymethylcellulose
Lactose
L-leucine
Locust bean gum
Mannitol
Methylcellulose
Mono-, di-, and polysaccharides
Pectin
Potassium acid tartrate
Propylene glycol
Sodium bicarbonate
Sodium carboxymethylcellulose
Sodium citrate
Sodium phosphate
69
 Sorbitol
Tartaric acid
Tragacanth gum
Water
Xanthan gum

[Am. PU (A) SEVENTEENTH SCHEDULE

521/92, PU (A)
[Subregulation 133(2)]
318/12]

TABLE I

PERMITTED NON-NUTRITIVE SWEETENING SUBSTANCES

(a) Saccharin (2-Sulphobenzoic Imide)

(b) Sodium saccharin (sodium salt of 2-Sulphobenzoic Imide)
(c) Acesulfame potassium
(d) Neotame

STANDARDS FOR SACCHARIN, SODIUM SACCHARIN AND

ACESULFAME POTASSIUM

(a) Saccharin (2-Sulphobenzoic Imide)

Saccharin shall contain not less than 99 per cent saccharin on a water-free
basis.

(b) Sodium saccharin (Sodium salt of 2-Sulphobenzoic Imide)

Sodium saccharin shall contain not less than 99 per cent and not more than
101 per cent of anhydrous sodium saccharin on a water-free basis.

(c) Acesulfame potassium

Acesulfame potassium shall contain not less than 99 per cent and not more
than 101 per cent of acesulfame potassium on a water-free basis.

70
[ Am..PU (A) [Subregulation (2A) of Regulation 133)
318/12] TABLE II
MAXIMUM PERMITTED PROPORTION OF ACESULFAME
POTASSIUM IN SPECIFIED FOOD

(1) (2)
Food Maximum permitted proportion

Ice cream 1,000 mg/kg

Mustard, mustard powder and mustard seed oil 350 mg/kg
Canned fruit, canned fruit cocktail 500 mg/kg
Dried fruit, mixed dried fruit 500 mg/kg
Chocolate, white chocolate, milk chocolate 1,000 mg/kg
Vinegar-Distilled, blended, artificial or synthetic GMP
Chutney 1,000 mg/kg
Chewing gum 5,000 mg/kg
Jam, fruit jelly, marmalade 1,000 mg/kg
Candied fruit, or glaced fruit or crystallized fruit 500 mg/kg
Fish keropok 350 mg/kg
Cocoa or cocoa powder or soluble cocoa 2,500 mg/kg
Ice confection 800 mg/l
Table confection 1,000 mg/l
Low energy food (except low energy soft drink) 3,000 mg/kg
Mayonnaise 1,000 mg/kg
Low energy soft drink 600 mg/l
Formula dietary food 450 mg/kg
Beverage whiteners GMP
Spice GMP
Salad dressing 1,000 mg/kg
Soya sauce, hydrolyzed vegetable protein 350 mg/kg
sauce, blended hydrolyzed vegetable protein
sauce, chilli sauce and tomato sauce
Spirit, brandy, fruit brandy, rum, whisky, vodka, GMP
gin, samsu and liqueur
Soup, soup stock 110 mg/kg
Custard powder 350 mg/kg
Fruit wine GMP
Honey wine or mead GMP
Wine, wine cocktail, aerate wine, dry wine, 350 mg/l
sweet wine, rice wine and toddy, beer, lager, ale
stout, shandy

71
 [ Ins.PU (A)
318/12] [Subregulation 133(2C)]
Table III
MAXIMUM PERMITTED PROPORTION OF NEOTAME IN SPECIFIED FOOD

(1) (2)
Food Maximum permitted proportion

Carbonated flavoured drink 15 mg/l

Low energy food 50 mg/kg.

EIGHTEENTH SCHEDULE
[Deleted]
[PU (A) 318/12]

NINETEENTH SCHEDULE
[Deleted]
[PU (A) 318/12]

TWENTIETH SCHEDULE
[Deleted]
[PU (A) 318/12]

TWENTIETH A SCHEDULE [Ins. PU (A)

(Subregulation 134(3)) 162/88,
TABLE I 90/99]

STANDARD FOR ASPARTAME

(Aspartyl phenylalanine methyl ester)

Aspartame shall contain not less than 98% and not more than 102% of aspartame on a water-
free basis.

TABLE II

STANDARD FOR ERYTHRITOL (1,2,3,4-Butanetetrol)

Erythritol shall contain not less than 99% of erythritol on a water-free basis.

72
[Am. PU (A) TWENTY-FIRST SCHEDULE
162/88,
303/00,
TABLE I
312/01] [Subregularion 389(3)]

NUTRIENT LEVEL FOR INFANT FORMULA

NUTRIENT LEVEL (PER 100 KCAL)

(2) (3)
(1) Minimum Amount Maximum
Nutrient Amount
Protein* (see note below) … … … … 1.8 g 4.5 g
Fat (g) … … … … … … … 3.3 6.0
(% cal) … … … … … 30 54
Essential fatty acids (linoleate) :
(% cal) … … … … … … 3 not prescribed
(mg) … … … … … … … 300 not prescribed
Vitamin A (expressed as retinol) … … 250 I.U. 500 I.U.
Vitamin D … … … … … … … 40 I.U. 80 I.U.
Ascorbic acid (Vit. C) … … … … … 8 mg not prescribed
Thiamine (Vit. B1) … … … … … 40 µg not prescribed
Riboflavin (Vit. B2) … … … … … 60 µg not prescribed
Nicotinamide … … … … … … 250 µg not prescribed
Vitamin B6 … … … … … … … 35 µg not prescribed
Folic Acid … … … … … … … 4 µg not prescribed
Panthothenic Acid … … … … … 300 µg not prescribed
Vitamin B12 … … … … … … 0.15 µg not prescribed
Vitamin K … … … … … … 4 µg not prescribed
Biotin … … … … … … … … 1.5 µg
Vitamin E … … … … … … … 0.7 I.U./g linoleic acid in no case
less than 0.7 I.U./100 kcal
Sodium (Na) … … … … … … … 20 mg 60 mg
Potassium (K) … … … … … … 80 mg 200 mg
Calcium (Ca) … … … … … … 50 mg not prescribed
Phosphorus (P) … … … … … … 25 mg not prescribed
Choline … … … … … … … 7 mg not prescribed
Iron … … … … … … … 0.15 mg not prescribed
Zinc (Zn) … … … … … … … 0.5 mg 1.5 mg

NOTES :
1. *The amounts specified in columns (2) and (3) are for protein of nutritional quality equivalent to that
of casein. Greater quantity of other protein is permitted so long as it is in proportion to the biological
value of the aforesaid amount. The quantity of the other protein shall not be less than 85% of that of
casein.
2. Where the maximum amount of the nutrient is not prescribed, the total daily intake of that nutrient
arising from its uses in accordance with good manufacturing practice, does not present a hazard to
health.
3. The Ca:P ratio shall not be less than 1.2 and not more than 2.0.

73
 [Ins. PU (A)
TABLE IA 303/00]
(Subregulation 389(3A))

OPTIONAL INGREDIENTS IN INFANT FORMULA

(1) (2)
Optional Ingredient Maximum Level mg/100 kcal

NUCLEOTIDES
Cytidine 5’-Monophosphate 2.50
Uridine 5’-Monophosphate 1.75
Adenosine 5’-Monophosphate 0.50
Guanosine 5’-Monophosphate 0.50
Inosine 5’-Monophosphate 1.00

TABLE II
(Subregulation 389(5))

PERMITTED FOOD ADDITIVE IN INFANT FORMULA

(1) (2)
Food additive Maximum level in 100 ml of the ready-
to-drink product
1. EMULSIFIERS
Lecithin 0.5 g
Mono and diglycerides of edible fat and edible oil 0.4 g
2. THICKENERS
Guar gum 0.1 g
Locust bean gum 0.1 g
Distarch phosphate 0.5 g singly or in combination in soya-
based product only
Acetylated distarch phosphate 2.5 g singly or in combination in
hydrolysed protein or amino acid based
product or both
Carrageenan 0.03 g in regular milk and soya based
liquid product only
0.1 g in hydrolysed protein or amino
acid based liquid product or both
3. ACIDULANTS, ALKALIS AND BUFFERS
Calcium hydroxide
Potassium hydroxide Limited by good manufacturing practice
Sodium hydrogen carbonate and within the limits for Na and K as
Sodium carbonate specified in Table I
Potassium hydrogen carbonate
Potassium carbonate
Sodium citrate
Potassium citrate

Lactic acid Limited by good manufacturing practice

Citric acid
4. ANTIOXIDANTS
Tocopherols concentrate 1 mg
L-Ascorbyl palmitate 1 mg

74
[Ins. PU (A) TWENTY-FIRST A SCHEDULE
88/03]
(Regulation 389A)
NUTRIEN LEVELS FOR FOLLOW-UP FORMULA
TABLE I
Nutrient Level (Per 100 kcal)

(1) (2) (3)

Nutrient Minimum amount Maximum amount
Protein* (see note below) … … … 3g 5.5 g
Fat … … … … … … 3g 6g
Essential fatty acids (linoleate) … 300 mg not prescribed
Vitamin A (expressed as retinol) … 250 I.U. or 75 µg 750 I.U. or 225 µg
Vitamin D … … … … … … 40 I.U. or 1 µg 120 I.U. or 3 µg
Ascorbic acid (Vit. C) … … … … 8 mg not prescribed
Thiamine (Vit. B1) … … … … 40 µg not prescribed
Riboflavin (Vit. B2) … … … … 60 µg not prescribed
Nicotinamide … … … … … 250 µg not prescribed
Vitamin B6 … … … … … … 45 µg not prescribed
Folic Acid … … … … … 4 µg not prescribed
Panthothenic Acid … … … … 300 µg not prescribed
Vitamin B12 … … … … … 0.15 µg not prescribed
Vitamin K1 … … … … … 4 µg not prescribed
Biotin … … … … … … … 1.5 µg not prescribed
Vitamin E (% tocopherol compounds) … … 0.7 I.U./g licoleic acid but in no
case less than 0.7 I.U./100
available kilocalories
Sodium (Na) … … … … … 20 mg 85 mg
Potassium (K) … … … … … 80 mg not prescribed
Chloride (Cl) … … … … … 55 mg not prescribed
Calcium (Ca) … … … … … 90 mg not prescribed
Phosphorus (P) … … … … … 60 mg not prescribed
Magnesium (Mg) … … … … … 6 mg not prescribed
Iron (Fe) … … … … … 1 mg 2 mg
Iodine (I) … … … … … 5 µg not prescribed
Zinc (Zn) … … … … … 0.5 mg not prescribed

NOTES:
1. *Not less than 3.0 g per 100 available calories or 7.0 per 100 available kilojoules of protein of
nutritional quality equivalent to that of casein in or a greater quantity of other protein in inverse
proportion to its nutritional quality. The quantity of the other protein shall not be less than 85% of
that casein. The total quantity of protein shall not be more than 5.5 g per 100 available calorie (or
1.3 g per 100 available kilojoules).
Conversion factor for nitrogen shall follow the WHO Technical Report Series No. 522, WHO,
Geneva.
2. Formulas shall contain a minimum of 15 µg of Vitamin B6 per gram of protein.
3. Where the maximum amount of the nutrient is not prescribed, the total daily intake of that nutrient
arising from its use in accordance with good manufacturing practice does not present a hazard to
health.
4. The Ca:P ratio shall not be less than 1.2 and not more than 2.0.
5. 1 kilojoule (kJ) is equivalent to 0.239 kilocalorie (kcal).

75
 TABLE II
PERMITTED FOOD ADDITIVE IN FOLLOW-UP FORMULA
(1) (2)
Food additive Maximum level in 100 ml of product ready-for-
consumption
1. EMULSIFIERS
Lecithin 0.5 g
Mono and Diglycerides 0.4 g
2. THICKENERS
Guar gum 0.1 g
Locust bean gum 0.1 g

Distarch phosphate 0.5 g singly or in combination in soya based products

Acetylated distarch phosphate only
Phosphated distarch phosphate 2.5 g singly or in combination in hydrolysed protein
Acetylated distarch adipate and/or amino acid-based products only

Carrageenan
0.03 g singly or in combination in milk and soya-based
products only
0.1 g singly or in combination in hydrolysed protein
and/or amino acid-based liquid products only

Pectin 1g

3. ACIDULANTS, ALKALIS AND BUFFERS

Sodium hydrogen carbonate
Sodium carbonate
Sodium citrate
Potassium hydrogen carbonate
Potassium carbonate
Potassium hydroxide Limited by Good Manufacturing Practices within the
Potassium citrate limits for Na as specified in Table I
Sodium hydroxide
Calcium hydroxide
L (+) lactic acid
L (+) lactic acid producing cultures
Citric acid

4. ANTIOXIDANTS
Mixed tocopherols concentrate % 3 mg singly or in combination
- Tocopherol

L-Ascorbyl palmitate 5 mg singly or in combination expressed as ascorbic

L-Ascorbic acid and its Na, Ca salts acid (See Table I)

5. FLAVOURING SUBTANCES
Natural Fruit Extracts In accordance with Good
Manufacturing Practices
Vanilla extract In accordance with Good
Manufacturing Practices
Ethyl vanillin 5 mg
Vanillin 5 mg

76
Subs. PU(A)
313/12 TABLE III

OPTIONAL INGREDIENTS IN FOLLOW-UP FORMULA

(1) (2)
Optional Ingredient Maximum Level

Nucleotides1 16 mg per 100 kcal

Galacto-oligosaccharide (GOS) 0.72 g per 100 ml
Oligosaccharide mixture containing 90% 0.8 g per 100 ml
(weight per weight) galactosaccharide (GOS)
and 10% (weight per weight) long chain
fructo- oligosaccharide (1cFOS)
Lutein 50 ug per 100 ml
Sialic Acid 67 mg per 100 kcal
1
Note : “ ” means 5’-monophosphate may be added to formulated milk powder for children to a
maximum level of 16 mg/100 kcal. At least four nucleotides consisting of two purine and two pyrimidine
nucleotides consisting of two purine and two pyrimidine nucleotides shall be used: adenosine 5’-
monophosphate, guanosine 5’-monophosphate and inosine 5’- monophosphate (purines) and cytidine
5’-monophosphate and uridine 5’-monophosphate (pyrimidines). The purine nucleotides shall comprise
a maximum of 45% of the total nucleotides added.

77
 TWENTY-SECOND SCHEDULE
[Am. PU (A) TABLE I
162/88, [Subregulation 390(6) and 391 (6)]
90/99] NUTRIENTS LEVEL FOR CANNES FOOR FOR INFANTS AND CHILDREN
AND CEREAL BASED FOOD FOR INFANTS AND CHILDREN

NUTRIENT LEVEL (per 100

kcal)
(1) (2) (3)
Nutrient Minimum Maximum
Amount Amount
Vitamin A (expressed as retinol) … … … … … … 255 I.U. 500 I.U.
Vitamin D … … … … … … … … … … 40 I.U. 80 I.U.
Ascorbic acid (Vit. C) … … … … … … … … 8 mg not prescribed
Thiamine (Vit. B1) … … … … … … … … 25 µg not prescribed
Riboflavin (Vit. B2) … … … … … … … … 60 µg not prescribed
Nicotinamide … … … … … … … … … 0.8 mg not prescribed
Vitamin B6 … … … … … … … … … … 35 µg not prescribed
Folic Acid … … … … … … … … … … 4 µg not prescribed
Panthothenic Acid … … … … … … … … 300 µg not prescribed
Vitamin B12 … … … … … … … … … 0.15 µg not prescribed
Vitamin E … … … … … … … … … … 0.3 I.U. not prescribed
Calcium (Ca) … … … … … … … … … 50 mg not prescribed
Phosphorus (P) … … … … … … … … … 25 mg not prescribed
Iron … … … … … … … … … … 1 mg not prescribed
Iodine … … … … … … … … … … 5 µg not prescribed

NOTES:
1. Where the maximum amount of the nutrient is not prescribed, the total daily intake of the
nutrient arising from its uses in accordance with good manufacturing practice, does not
present a hazard to health.
2. The Ca:P ratio shall be not less than 1.2 and not more than 2.0.
3. The level of Vitamin C shall not apply to biscuits, rusks and other similar products.

78
 TABLE II
(Regulation 390(7))
PERMITTED FOOD ADDITIVE IN CANNED FOOD FOR
INFANTS AND CHILDREN

(1) (2)
Food additive Maximum level in 100 ml of product ready-for-
consumption
1. EMULSIFIERS
Lecithin 0.5 g
Mono and diglycerides of edible fat and 0.15 g
edible oil
2. THICKENERS
Locust bean gum 0.2 g

Distarch phosphate
Acetylated distarch phosphate 0.6 g singly or in combination
Phophated distarch phosphate

3. ACIDULANTS, ALKALIS AND BUFFERS

Sodium hydrogen carbonate Limited by good manufacturing practice and within the
Sodium carbonate limit of Na specified in subregulation 390 (3)

Potassium hydrogen carbonate Limited by good manufacturing practice

Calcium carbonate
Lactic acid 0.2 g
Citric acid and Na salts 0.5 g and within the limit for Na specified in
subregulation 390(3)
Acetic acid 0.5 g

4. ANTIOXIDANTS
Tocopherol 0.03 g/100 g fat, singly or in combination

L-Ascorbyl palmitate 0.02 g/100 g fat

L-Ascorbic acid and its Na, Ka salts 0.05 g/100 g, expressed as ascorbic acid and within
the limit of Na specified in subregulation 390(3)

5. FLAVOURING SUBTANCES
Vanilla extract Limited by good manufacturing practice
Ethyl vanillin 7 mg
Vanillin 7 mg

79
 “TWENTY-THIRD SCHEDULE
[Subs. PU (A)313/12] [Subregulation 391(14)]
PERMITTED FOOD ADDITIVE IN PROCESSED CEREAL-BASED FOOD
FOR INFANTS AND YOUNG CHILDREN
TABLE I

(1) (2)
Food additive Maximum level in 100 g

1 EMULSIFIERS
Lecithins 1500 mg

Acetic and fatty acid esters of glycerol

Citric and fatty acid esters of glycerol 500 mg singly or in
combination
Lactic and fatty acid esters of glycerol
Mono- and diglycerides

2 ACIDITY REGULATORS

Disodium tartrate
Dipotassiumtartrate – L(+) form only 500 mg singly or in
L(+)-Tartaric acid – L(+) form only combination and tartrates as
Monopotassium tartrate –L(+) form only residue in biscuits and rusks
Monosodium tartrate
Potassium sodium L(+)tartrate L(+) form only

Dicalcium orthophosphate
Disodium orthophosphate
Dipotassium orthophosphate
Monocalcium orthophosphate only for pH adjustment
Monopotassium orthophosphate 440 mg singly or in
Monosodium orthophosphate combination as phosphorous
Orthophosphoric acid
Tricalcium orthophosphate
Tripotassium orthophosphate
Trisodium orthophosphate
3 ANTIOXIDANTS

Alpha-tocopherol 300 mg per kg fat or oil basis

Mixed tocopherols concentrate singly or in combination

L-Ascorbyl palmitate 200 mg per kg fat

L-Ascorbic acid 50 mg expressed as

Potassium ascorbate ascorbic acid
Sodium ascorbate

Calcium ascorbate 20 mg expressed as

ascorbic acid

80
 (1) (2)
Food additive Maximum level in 100 g

4 THICKENERS

Carob bean gum 1000 mg singly or in

Guar gum combination
Gum arabic
Pectins (amidated and non-amidated) 2000 mg in gluten-free
Xanthan gum cereal-based foods

Acetylated distarch adipate

Acetylated distarch phosphate
Acetylated oxidized starch
Distarch phosphate
Monostarch phosphate 5000 mg
Oxidized starch singly or in combination
Phosphated distarch phosphate
Starch acetate esterified with acetic anhydride
Starch sodium octenyl succinate
5 ANTICAKING AGENTS

Silicon dioxide (amorphous) 200 mg for dry cereals only

6 FLAVOURING SUBSTANCES

Ethyl vanillin 7 mg
Vanilin 7 mg

81
 TABLE II
THE PROCESSED CEREAL-BASED FOOD FOR INFANTS AND YOUNG CHILDREN MAY CONTAIN
THE LISTED FOOD ADDITIVES

1. ACIDITY REGULATORS

Acetic acid
Calcium acetate
Calcium carbonate
Calcium citrate
Calcium hydroxide
Calcium lactate – L(+)-form only
Citric acid
Hydrochloric acid
L(+) lactic acid
Malic acid (DL) – L(+)-form only
Monopotassium citrate
Monosodium citrate
Potassium acetates
Potassium hydrogen carbonate
Potassium hydroxide
Potassium lactate (solution) – L(+)- form only
Sodium acetate
Sodium hydrogen carbonate
Sodium hydroxide
Sodium lactate (solution)– L(+)- form only
Tripotassium citrate
Trisodium citrate

2. RAISING AGENTS

Ammonium carbonate
Ammonium hydrogen carbonate
Sodium carbonate
Sodium hydrogen carbonate

3. FLAVOURING SUBSTANCES

Vanillin extract
Natural fruit extract

82
[Am. PU (A) TWENTY-FOURTH SCHEDULE
162/88] (Regulation 392 [3] )
MAXIMUM TOTAL ENERGY VALUE OF LOW ENERGY FOOD

(1) (2)
Type of Food Maximum Total Energy Value
Beverage (ready for consumption) 33 kJ (8 kcal) per 100 ml

Spread, marmalade, jam and seri kaya 418 kJ (100 kcal) per 100 g

Table confection (ready for consumption) 58 kJ (14 kcal) per 100 g

All other food 209 kJ (50 kcal) per 100 g

[Ins. PU (A)
TWENTY-FOURTH A SCHEDULE 131/02]
(Regulation 393A )
PERMITTED INGREDIENT IN SALT SUBSTITUTES

(1) (2)
Ingredient Maximum Level
(a) Potassium sulphate, potassium, calcium or ammonium salts Not limited, except that P not to
of adipic, glutamic, carbonic, succinic, lactic, tartaric, citric, exceed 4% w/w and NH4 + 3% w/w
acetic, hydrochloric or orthophosphoric acid; of the salt substitute mixture.

(b) Magnesium salts of adipic, glutamic, carbonic, citric, Mg++ to be not more than 20%
succinic, acetic, tartaric, alctic, hydrochloric or w/w of the total of the cation K+.
orthopohosphoric acids mixed with other Mg-free salt Ca++ and NH4+ present in the salt
substitutes as listed in (a), (c) and (d); or substitute mixture and P not to
exceed 4% w/w of the salt
substitute mixture
(c) Choline salts of acetic, carbonic, lactic, tartaric, citric or
hydrochloric acids, mixed with other choline-free salt The choline content not to exceed
substitute as listed in (a), (b) and (d); or 3% w/w of the salt substitute
mixture
(d) Free adipic, glutamic, citric, lactic or malic acids.

Not limited.

83
 TWENTY-FIFTH SCHEDULE
[Subs. PU (A) [Subregulation 360B(3) and 360C(3)]
313/12] STANDARD FOR PACKAGED DRINKING WATER AND VENDED WATER

1. Physical standard
Physical properties Maximum permitted proportion
pH 6.5-8.5
Colour (True Colour Unit) 5
Turbidity (Nephelometric turbidity unit) 0.1

2. Chemical standard
Maximum permitted proportion in miligram per
Chemicals
litre (mg/l)
Aldrin/Dieldrin absent
Aluminium (as Al) 0.04
Ammonia (as N) 0.1
Anionic Detergent (MBAS) 0
Antimoni 0.001
Arsenic (as As) 0.001
Barium 0.14
Biocides (Total) 0.02
Boron 0.1
Bromodichloromethane 0.012*
Bromoform 0.02*
Cadmium (as Cd) 0.0006
Carbon chloroform extract 0.1
Chlordane absent
Chloride (as Cl) 50
Chloroform 0.006*
Chlorpyrifos absent
Chromium (as Cr) 0.01
Copper (as Cu) 0.2
Cyanide (as CN) 0.014
2,4-D absent
DDT absent
Dibromochloromethane 0.02*
Endosulfan absent
Fluoride (as F) 0.6
Hardness (as CaCO3) 100
Heptachlor & heptachlor epoxide absent
Hexachlorobenzena absent
Iron (as Fe) 0.06
Lead (as Pb) 0.002
Lindane absent
Magnesium 30
Manganese (as Mn) 0.02
Mercury (as Hg) 0.0002
Methoxychlor absent
Mineral oil 0.06
- #
Nitrite(calculated as NO2 ) 0.04
- #
Nitrate(calculated as NO3 ) 10
Nitrate (calculated as N) 2
Nikel 0.004
84
 Maximum permitted proportion in miligram per
Chemicals
litre (mg/l)
Phenol 0.0004
Residual Chlorine (Free) 0.04
Selenium (as Se) 0.002
Silver (as Ag) 0.01
Sodium (as Na) 40
Styrene 0.02
Sulphate (as SO4) 50
Zinc (as Zn) 0.6

3. Bacteriological Standard
Bacteria Method Count per 100 ml
Total coliform 1. Multiple tube method (i) shall not exceed 10 (Most
o
(37 C/48 hrs) Probable Number); and

(ii) shall not be detectable in 2

consecutive samples.
2. Membrane filter (i) arithmetic mean of all
monthly samples is 1 colony
per 100 ml; and

(ii) not more than 4 colonies

per 100 ml in 2 consecutive
samples.
Escherichia coli or Multiple tube method Nil (Most Probable Number)
thermotolerant coliform
Fecal Streptococci Membrane filter Nil in 100 ml
Pseudomonas aeroginosa Membrane filter Nil in 100 ml
Clostridium perfringens Membrane filter Nil in 100 ml
Sulphite reducing anaerob Membrane filter Nil in 100 ml

4. Radioactivity
Gross α 0.1 Bq/l
Gross β 1.0 Bq/l

NOTE:

1. * The sum of ratio of the concentration of each to its respective permitted maximum level shall not
exceed 1
C chloroform C bromoform C dibromochloromethane C bromodichloromethane
____________ + ______________ + _______________ + _______________ < 1
ML chloroform ML bromoform ML dibromochloromethane ML bromodichloromethane

C : concentration from water sample analysis result

ML : permitted maximum level
#
2. The sum of ratio of the concentration of each to its respective permitted maximum level shall not
exceed 1
C nitrite C nitrate
______ + _________ < 1
ML nitrite ML nitrate

C : concentration from water sample analysis result

ML : permitted maximum level”.

85
 TWENTY-FIFTH A SCHEDULE
[Ins. PU (A)
313/12] [Subregulation 394(1))
STANDARD FOR WATER

1. Physical standard
Physical properties Maximum permitted proportion
pH 6.5-8.5
Colour (True Colour Unit) 15
Turbidity (Nephelometric turbidity unit) 2

2. Chemical standard
Maximum permitted proportion in miligram per
Chemicals
litre (mg/l)
Aldrin/Dieldrin 0.00003
Aluminium (as Al) 0.2
Ammonia (as N) 0.5
Anionic Detergent (MBAS) 1
Antimoni 0.005
Arsenic (as As) 0.01
Barium 0.7
Biocides (Total) 0.1
Bromodichloromethane 0.06*
Bromoform 0.1*
Boron 0.5
Cadmium (as Cd) 0.003
Carbon chloroform extract 0.5
Chlordane 0.0002
Chloride (as Cl) 250
Chromium (as Cr) 0.05
Chloroform 0.2*
Chlorpyrifos 0.03
Copper (as Cu) 1
Cyanide (as CN) 0.07
2,4-D 0.03
DDT 0.001
Dibromochloromethane 0.1*
Endosulfan 0.03
Fluoride (as F) 0.6
Hardness (as CaCO3) 500
Heptachlor & heptachlor epoxide 0.00003
Hexachlorobenzene 0.001
Iron (as Fe) 0.3
Lindane 0.002
Lead (as Pb) 0.01
Manganese (as Mn) 0.1
Magnesium 150
Mercury (as Hg) 0.001
Methoxychlor 0.02
Mineral oil 0.3
Nikel 0.02
- #
Nitrite (calculated as NO2 ) 0.2
- #
Nitrate(calculated as NO3 ) 50
Nitrate (calculated as N) 10
86
 Maximum permitted proportion in miligram per
Chemicals
litre (mg/l)
Phenol 0.002
Residual Chlorine (Free) Not less than 0.2
Selenium (as Se) 0.01
Silver (as Ag) 0.05
Sodium (as Na) 200
Styrene 0.2
Sulphate (as SO4) 250
Zinc (as Zn) 3

3. Bacteriological Standard
Bacteria Method Count per 100 ml
Total coliform 1. Multiple tube method (i) shall not exceed 10 (Most
o
(37 C/48 hrs) Probable Number); and

(ii) shall not be detectable in 2

consecutive samples.
2. Membrane filter (i) arithmetic mean of all
monthly samples is 1 colony
per 100 ml; and

(ii) not more than 4 colonies

per 100ml in 2 consecutive
samples.
Escherichia coli or Multiple tube method Nil (Most Probable Number)
thermotolerant coliform
Fecal Streptococci Membrane filter Nil in 100 ml
Pseudomonas aeroginosa Membrane filter Nil in 100 ml
Clostridium perfringens Membrane filter Nil in 100 ml
Sulphite reducing anaerob Membrane filter Nil in 100 ml

4. Radioactivity
Gross α 0.1 Bq/l
Gross β 1.0 Bq/l

NOTE:

1. * The sum of ratio of the concentration of each to its respective permitted maximum level shall not
exceed 1
C chloroform C bromoform C dibromochloromethane C bromodichloromethane
____________ + ___________ + _______________ + ________________ < 1
ML chloroform ML bromoform ML dibromochloromethane ML bromodichloromethane

C : concentration from water sample analysis result

ML : permitted maximum level
#
2. The sum of ratio of the concentration of each to its respective permitted maximum level shall not
exceed 1
C nitrite C nitrate
________ + __________ < 1
ML nitrite ML nitrate

C : concentration from water sample analysis result

ML : permitted maximum level”.

87
 TWENTY-SIXTH SCHEDULE [Ins. PU (A)
(Subregulation 360A(7)) 190/91]
STANDARD FOR NATURAL MINERAL WATER

1. Chemical Standard:
Chemicals Maximum permitted proportion in
milligram per litre (mg/l)
Arsenic … … … … … … … … 0.05
Barium … … … … … … … … … 1
Borate (calculated as H3 BO3) … … … … … 30
Cadmium … … … … … … … … … 0.01
Copper … … … … … … … … 1
Chromium (VI) … … … … … … … … … 0.05
Cyanide (calculated as CN-) … … … … … 0.01
Fluoride (calculated as F-) … … … … … 2
Lead … … … … … … … … 0.05
Manganese … … … … … … … … … 2
Mercury … … … … … … … … … 0.001
Nitrate (calculated as NO3-) … … … … … 45
Nitrites (calculated as NO2-) … … … … … 0.005
Organic matter (calculated as O2) … … … … 3
Selenium … … … … … … … … … 0.01
Sulphide (calculated as H2S) … … … … 0.05
Zinc … … … … … … … … 5

2. Bacteriological Standard:
Bacteria Method Count per 100 ml
Coliform organism 1. Multiple tube method. (37°C/48hrs) (i) Shall not exceed 10 (Most
Probable Number);
(ii) Shall not be detectable in 2
consecutive samples
(iii) Shall not be detectable in 95
per cent of samples
throughout a year
2. Membrane filter (i) Arithmetic mean of all
monthly samples is 1
colony/100 ml
(ii) Not more than 4
colonies/100 ml in
consecutive samples

Escherichia coli Multiple tube method Nil (Most Probable Number)

3. Radioactivity Maximum permitted amount in

Bq/l
Gross α 0.1
Gross β 1

88
[Ins. PU (A) TWENTY-SEVENTH SCHEDULE
110/93] (Subregulations 360A(2))
FOOD ACT 1983
FOOD REGULATIONS 1985

Licence No………………………

LICENCE TO TAKE NATURAL MINERAL WATER FROM ANY

SOURCE FOR THE PURPOSE OF TRADE OR BUSINESS

Licence is hereby granted to……………………………………………………whose business

address is ………………………………………………………………………………………………...
……………………………………………………………………………………………………………..
to take natural mineral water from its source at…………………………………………………...for
the purpose of trade or business.
This licence is subject to conditions which may be imposed pursuant to subregulation
360A(3A).

Date:……………………………………………….. ………………………………..
Director,
Ministry of Health, Malaysia

[Ins. PU (A)
TWENTY-EIGHTH SCHEDULE 384/00]
(Subregulations 360B (1A))

FOOD ACT 1983

FOOD REGULATIONS 1985

Licence No………………………

LICENCE TO TAKE DRINKING MINERAL WATER FROM ANY SOURCE

FOR THE PURPOSE OF TRADE OR BUSINESS

Licence is granted to …………………………………………………………………………………

whose business address is ………………………………………………………………………….
……………………………………………………………………………………………………………
…………………………………………………to take drinking water from its source at
………………………………………………………………for the purpose of trade or business.

This licence is subject to conditions which may be imposed pursuant to subregulation

360B(1C).

Date:……………………………………………….. ………….………………..
Director,
Ministry of Health, Malaysia

89
 TWENTY-NINTH SCHEDULE
(Regulation 394A)

FOOD ACT 1983

FOOD REGULATIONS 1985

License No. ……………………………………………………….

LICENSE TO PREPARE ICE FOR THE PURPOSE OF TRADE OR BUSINESS

License is granted to ………………………………………………………………………………….

whose business address is........................................................................................................
……………………………………………………………………………………………………………
………………………………………to prepare ice for the purpose of trade or business.

This license is subject to conditions which may be imposed pursuant to regulation

394A.

Date: ………………………………………… ……………………………

Director,
Ministry of Health, Malaysia

[Ins. PU (A) THIRTIETH SCHEDULE

313/12] [Subregulation 360C(4)]

FOOD ACT 1983

FOOD REGULATIONS 1985

Licence No. .......................................................

LICENCE TO OPERATE WATER-VENDING MACHINE

Licence is hereby granted to........................................................................................................

whose water-vending machine Serial No……………………………………located at
…………………………………...………………………………………………………………………
This licence is subject to conditions which may be imposed pursuant to subregulation 360C(6)
and valid till………………………………
Date : ................... .........................................………………

Director,
Ministry of Health, Malaysia.

90