REGULATIONS GOVERNING THE LABELLING AND ADVERTISING OF FOODSTUFFS

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     REG UL AT I ONS G OVERNI NG TH E L AB EL L ING AND ADVE RT I SI NG OF
                                FOO DS TUFFS


              P ubl i shed under Government Not i ce No. R. 2034 of 29 October 1993
                                         As amen ded b y:
                         Governm ent Not ice No. R . 129 of 2 F ebruary 1996
                         Governm ent Not ice No. R . 396 of 14 March 1997
                                         As corrected b y:
                         Governm ent Not ice No. R . 397 of 14 March 1997

T he Mi nis t er of Nat ional Heal t h and Wel fare has , in t erm s of secti on 15(1) of t he Foodstuffs,
C os met i cs and Di s i nfectant s Act , 1972 (Act No. 54 of 1972), m ade the regulations set out in the
S chedul e heret o.

                                                  S CH EDUL E

Def i ni ti on s

1.       I n t h i s S ch e du l e “t h e Act” means the Foodstuffs, C osm etics and Disinf  ectants Act, 1972 (Act No.
         5 4 o f 19 7 2) , an y e x p re s si o n t o wh i ch a m e an i n g has been assigned in the Act shall bear such
         m ea n in g an d , u n le s s i n c on s is t e nt wi t h t h e c o n te n t -

         “ad d res s” m eans an addres s i n the Republ ic and i ncl udes t he s t reet or road number (if a
         num ber has been al l ot t ed), the nam e of t he s t reet or road and the name ofthe town, village
         or s uburb and, i n t he case of a farm , t he name of t he farm and ofthe magisterial district in
         whi ch i t is s it uated and, i n the cas e of im port ed foods tuffs “address” means the address of
         t he m anufact urer or suppl i er or im port er;

         “An nex ” means an annex to t hes e regul ati ons ;

         “beer” means t he dri nk m anufact ured by t he ferment at ion of a mash of m alt , wi t h or
         wit hout cereal s , fl avoured wi t h hops , or al e, s tout or any ot her drink manufactures as or
         s ol d under t he nam e of beer, al e or st out , i f i t cont ai ns m ore than one per cent by volume
         of al cohol, but does not i ncl ude sorghum beer;

         “cateri n g es tab li s h ment” means any est abli s hm ent including a vehicle or fixed or mobile
         s t al l where, in t he course of bus i nes s , foods t uffs are prepared for di rect sal e t o the
         cons um er for cons umpt i on;

         “cereal ” means a product derived from t he frui t of any cul t ivat ed gras ses of the family
         “Poaceae”;

                                                                                  or
         “ch ocol ate con f ecti on ary” means any foodst uff which is ready f consumption without
         furt her preparat i on, of whi ch chocolat e, cocoa or non-fat cocoa solids are a characteristic
         i ngredi ent and i ncludes a foods t uff of whi ch carbohydrat e sweet eni ng m att er i s a
         charact eris t i c i ngredient and whi ch has chocol at e coat ing, but does not include any flour
         confect i onary or edi bl e ice;

         “cl ai m” i n relat i on t o a foodst uff or nut ri ent s uppl em ent , means any written, pictorial,
         vis ual or ot her des cript i ve mat t er or verbal s t atem ent , comm unication, representation or
         reference brought t o the at t ent i on of t he publ i c i n any manner i ncluding a trade name or
                                              2



brand name and referri ng t o the charact eri s ti cs of a product , i n part i cul ar to its nature,
i dent it y, propert ies , composi t i on, quali t y, durabi li t y, origin or method of manufacture or
product i on;

“col ourant” means any s ubs tance referred t o i n t he regul at ions on food col ourants
publ i shed under the Act ;

“compoun d i ngredi ent” means any i ngredi ent whi ch i s it s elf composed of two or more
i ngredi ent s ;

“dai ry p rod uct” means m il k or a product obtai ned or manufactured exclusively or mainly
from mi l k and t o which no unperm i tt ed s ubs t ances or another foodstuff ofwhich the solids
are not m eant t o subst i t ut e any part of the mi l k s oli ds , are added and it also includes a
product of whi ch a maxim um of 50 per cent of t he fat cont ent, prot ein cont ent and
carbohydrat e cont ent respecti vely, are obt ai ned from a s ource ot her t han mi lk;

“di et s weetener” a s weet ener as l is t ed i n t he Annexure of Governm ent Not ice No. R.
3128 of 20 December 1991, or a m i xt ure of s uch s weet eners , of whi ch amount with the
s weet eni ng equi val ent of 5, 0 g of s ucrose does not have an energy value of more than 8,0
kJ;

“ed i bl e i ces ” i ncl udes i ce-cream, s orbet, wat er i ce and fruit i ce, whet her al one or in
com binat ion, and any s i mi l ar foodst uff, but excl udes ot her dai ry products ;

“fat” m eans chem i cal l y ext ract able fat determi ned accordi ng t o t he AOAC -m et hod
des cri bed in Annex 4;

“fi rmi n g agen t” means any s ubs tance added t o precipi t at e pect in and/or alginate thus
s t rengt heni ng t he s upport i ng t i ss ue and prevent i ng col l aps e;

“fl avou ran t” means a fl avouring subst ance or preparat i on i n concentrated form with or
wit hout s olvents or carri ers and whi ch i s not i nt ended to be consumed directly, but which
i s us ed i n foods t uffs t o i mpart a parti cul ar tas t e or aroma;

“fl avou r en hancer” means a subst ance (excludi ng enzymes) that is added to supplement,
enhance or m odi fy t he ori gi nal tas t e and/ or aroma of a foods t uff wit hout im part i ng a
charact eris t i c t ast e or arom a of it s own;

“fl our con f ecti on ary” means any cooked foodst uff ready for consumption without further
preparat i on (ot her t han reheat i ng) and havi ng as i t s characteristic ingredients ground cereal
and s weeteners , whether wi th or wi thout fl avourant s , raising agents, food additives, edible
fats and oi l s , eggs , mi l k, cocoa, frui t and nut s , and i ncl udes uncooked pastry casings but
not pizzas, s am oos as, s aus age rol l s and m eat pi es;

“food add i tive” means any s ubs tance not norm al l y consumed as a foodstuff by itself and
not norm al l y us ed as a t ypi cal i ngredi ent of t he foods tuff, whet her or not such substance
has nut ri ti ve val ue, the int ent i onal addi t i on of which to a foods t uff for a technological
(i ncl udi ng s ens ori c) purpos e i n t he m anufact ure, proces s i ng, preparati on, t reatment,
packi ng, packaging, t rans port or s t orage of s uch foodst uff res ul t s or may reasonably be
expected to res ult (directl y or i ndi rect l y) i n s uch subst ance or t he by-products thereof
becomi ng a com ponent of or ot herwi s e affect i ng t he charact eris t i cs of s uch foodstuff,
excl udi ng any s ubs t ance added to foodst uffs for m ai nt ai ni ng or i mprovi ng nutritional
qual i ti es or any contam inants ;
                                              3



“food vend i ng machi n e” means any m echani cal devi ce, whet her at t ended or not, by
m eans of whi ch foodst uffs are s ol d;

“gel l in g agent” means any s ubs tance whi ch, when added t o a foodst uff, gives i t the
cons i st ency of a gel ;

“in gred i en t” means any s ubs tance, i ncl udi ng any food addi ti ve and any constituent of a
com pound i ngredi ent, whi ch i s us ed i n t he m anufact ure or preparation of a foodstuff and
whi ch remai ns i n t he fi nal product ;

“irradi ati on” means del i berat e expos ure to i oni s ing radiat i on and “i rradi ated” has a
correspondi ng m eani ng;

“letter” i ncl udes a digi t ;

“mai n i ngredi ent” means t hat i ngredi ent i n a foodst uff t hat has t he great es t mas s;

“mai n p an el” means t hat part of t he l abel t hat bears the brand or t rade nam e of the
product i n great es t promi nence or any ot her part of t he label t hat bears the brand or trade
nam e i n equal prom i nence;

                                                                                         atty
“meat” means t he cl ean, s ound and whol esom e s kel et al mus cul ature and f tissue of
any ani m al s peci es , incl udi ng gam e or bi rd s peci es, used as a foodstuff, together with any
connect i ve t i ss ue, bone, fat and carti l age t hat occurs nat urally in the skeletal musculature
of t he dress ed carcas s and head, excluding the muscul at ure of t he l i ps, snout, scalp and
ears ;

“name” i n relat i on t o a foodst uff, means a word or words gi vi ng a true description ofthe
product concerned, suffi ci ent l y preci s e t o enable s uch product t o be distinguished from
product s wi t h whi ch i t coul d be confus ed and, i f necess ary, including a description ofthe
use of s uch a product: P rovi ded t hat t he name of a foods t uff m ay consi s t of a name or a
des cript i on, or of a nam e and a des cri pti on;

“nu tri en t” means t hat chemi cal s ubs t ance or el ement found in a foodstuff or produced by
a physi ol ogi cal proces s , which is ess ent i al for t he maintenance of normal bodily functions;

“nu tri en t s up p lemen t” means any nut ri ent preparation intended to supplement the diet by
i ncreas i ng t he t otal di et ary int ake of s uch nut rient (s );

“permi tted ” means perm it t ed i n terms of t he Act ;

“pou ltry” means any chi cken, duck, goos e, gui neafowl , os t ri ch, part ri dge, pheasant,
pigeon, quai l, t urkey and t he chi cks t hereof;

“prepacked ” i n relat i on t o a foodst uff, means t he packagi ng of a foodstuff in packaging
m at erial before bei ng s old, so t hat such foods t uff cannot be al tered without opening or
changi ng t he packagi ng and is ready for s al e to t he cons um er or t o a cat eri ng
est abli s hment , but does not i nclude i ndi vi duall y packed sugar conf ectionary or chocolate
confect i onary whi ch i s not encl os ed i n any further packaging material and is not intended
for s ale as i ndi vidual it ems , and does not i ncl ude t he out er contai ners of bul k stock;

“press u red con tai n er” means a contai ner of m et al , gl ass or pl as t i c, or a composite of
t hes e m ateri al s , contai ning li qui ds or pas t es and a propellant which discharges the contents
under press ure t hrough a valve sys t em ;
                                                     4




        “proces s ed ” m eans t hat a foods t uff has been subject ed t o any process whi ch alters its
        ori gi nal st at e, excl udi ng harvest i ng or s l aught ering and preparat i on by cl eani ng,
        decapit at ion, defeat heri ng, de-hai ri ng, evi s cerati on, port i oni ng, removal of fish scales,
        blem is hes, frui t and veget abl e fol i age or s hel l s, s ect i oni ng, mi nci ng, m echani cal ly
        deboni ng, removal of s kin (ot her t han fis h, poul t ry and pigs), washing, chilling or freezing
        and i rradiat i on;

        “protei n ” means t he prot ein content cal cul at ed us i ng the formula: protein = total Kjeldahl
        nit t rogen x t he appropri at e fact or as l i s ted in Annex 4;

        “rai s in g agent” means any s ubs tance us ed t o produce or s t im ul at e t he production of
        carbon di oxi de i n baked goods to i mpart a li ght t exture, and includes chemical leavening
        agent s and yeas t s;

        “readi l y ab sorbab l e carb oh ydrate” means m onosaccharides and disaccharides, but does
        not i ncl ude s ugar al cohol s and fructos e;

        “RDA” (recomm ended di et ary al l owance) in rel at i on to a nut rient, means that number of
        uni t s of t hat nut ri ent i ndi cated in Annex 3;

        “sel l by retail ” means s el l t o a pers on buyi ng ot her than for the purpose ofresale, but does
        not i ncl ude sel l ing t o a caterer for t he purposes of hi s cat eri ng busi ness , or t o a
        m anufact urer for t he purpos es of hi s manufacturi ng bus i nes s, and “ sal e by retail” and
        “ sol d by ret ail ” have corres pondi ng m eani ngs ;

        “servin g”, in rel at ion to a foods t uff, means t he mas s , volume or number, as the case may
        be, whi ch i s recom mended by t he manufact urer as the amount to be taken on its own or as
        part of a meal and t he s aid mas s , vol ume or number s hal l be s tat ed i n t erms of grams,
        m il l i li t res , caps ul es , powd ers , porti ons, s achet s or t abl ets , as t he case may be;

        “sof t d ri nks ” bears t he m eani ng ass i gned t o it i n t he relevant regulations made under the
        Act ;

        “starch ” means edi bl e s t arch;

        “su gar con f ecti on ary” means any foodst uff which is ready for consumpt i on without
        furt her preparat i on and of whi ch carbohydrat e sweet eni ng m att er i s a characteri st i c
        i ngredi ent , and includes s weet ened l i quorice, chewi ng gum and meringues, but does not
        i ncl ude any chocol ate of fl our confect i onary, edi bl e i ce, t abl e j el li es or s ugar;

        “sweeten er” means any s ubs tance l i st ed i n the rel evant regul ations made under the Act.


G en eral

2.      (1)      No pers on s hal l im port , m anufact ure or s el l any foods tuff unless the foodstuf orf
                 i t s package, or t he bul k st ock whi ch i t is t aken, i s labelled in accordance with the
                 provi si ons of t hes e regulat i ons .

        (2)      F or t he purpos e of t hes e regul at ions, all proportions referred to in these regulations
                 s hal l be proport i ons cal cul ated by mas s, unl es s ot herwi s e s peci fi ed.
                                                         5



        (3)      Where a foodst uff undergoes proces si ng, whi ch changes i t s nat ure, in a second
                 count ry, the count ry i n whi ch t he proces s i ng i s performed shall be considered to
                 be t he count ry of ori gi n for the purpos e of labell i ng.

        (4)      T he provis i ons of t hes e regul at ions s hal l be i n addition to and not in substitution
                 for t he regul at i ons under t he Agri cul t ural Product S t andards Act, 1990 (Act No.
                 119 of 1990), and t he S t andards Act, 1993 (Act No. 29 of 1993).

L an guage

        (5)      Unl ess express l y ot herwi s e provi ded i n regul ati ons published in terms ofthe Act,
                 t he i nformat i on required t o appear on any l abel s hal l be i n at leas t one official
                 l anguage of t he Republ i c of Sout h Africa.

Pres entati on

        (6)      Informat i on required t o appear on any l abel i n terms of t he Act s hall be clearly
                 vis i ble, eas i ly l egi ble and i ndeli bl e and t he l egi bil i t y s hal l not be affected by
                 pict ori al or any ot her m at t er, pri nt ed or ot herwi s e.

S ize of l etteri ng

        (7)      (a)      S ubj ect t o t hes e regul at ions, t he i nformat i on required to appear on a label
                          i n t erms of t he Act s hal l be in l et t ers not l es s than 1, 00 mm in height:
                          P rovi ded t h at i n t he cas e of ret urnabl e soft dri nk bot t les with embossed
                          l abel s, t he l ett ers on the cap m ay be a mi ni mum of 0, 75 m m in height.

                 (b)      (i )      T he s ize of l et t eri ng prescri bed i n paragraph (a) s hal l apply to
                                    packages of whi ch t he m ai n panel exceeds 12 000 mm2 .
                          (i i)     In t he case where t he area of t he m ain panel of the package does
                                    not exceed the area i ndicat ed i n col umn I of t he fol lowing table
                                    but exceeds the next s mal l er area li s t ed i n t he col umn, the
                                    i nformat i on on a package m ay be refl ected in l etters of which the
                                    hei g ht i s not l es s t han t he proport ion i ndi cated i n the
                                    correspondi ng li ne of colum n II of the hei ght pres cri bed by
                                    regu l at i ons : Provi ded t hat t he minimum height to which the letters
                                    m ay be reduced shal l be 0, 75 m m.

                                                     I                                         II
                                             A re a i n mm 2             P er c e n t a ge ( % ) of p rescrib ed h eigh t
                                                 12 000                                        85
                                                  8 000                                        70
                                                  5 000                                        50
                                                  3 000                                        25

                 (c)      Words whi ch qual i fy t he name of t he foods tuff or are an essential part of
                          t he des cript i on t hereof s hal l be refl ect ed in the immediate proximity to the
                          nam e and i n promi nent let t ers not l es s than one-t hi rd of t he size ofthe
                          nam e of t he foodst uff.
                 (d)      P res cri bed l i st i ng of i ngredi ents and proportions ofingredients shall be in
                          t ype of uni form si ze and promi nence t hroughout: Provided that the initial
                          l ett er of word m ay be l arger t han t he l ett ers of the res t of t he word.
                                                             6



I den ti f i cati on

          (8)          S ubj ect t o t hes e regul at ions t he label of a foods tuff s hall cont ain -
                       (a)      t he nam e of t he foodst uff on t he m ain panel i n letters not less than 4,0 mm
                                i n height unles s a sm all er s i ze of l et teri ng is perm it t ed by t hes e
                                regul at i ons : Provi ded t hat i n t he cas e of returnable soft drink bottles with
                                emboss ed l abel s , t he name may be on t he cap i n l ett ers not less than 1,5
                                m m i n height;
                       (b)      t he nam e and addres s of the manufact urer, packer or s ell er, or person on
                                whos e behal f t he foods t uff i s prepacked;
                       (c)      i ns t ruct i ons for us e where i t woul d be di ffi cul t to make appropriate use of
                                s uch foods t uff wit hout s uch i ns tructi ons ;
                       (d)      t he l i st of i ngredient requi red by regul at i on 3(2) to (6), where applicable;
                       (e)      s peci al s torage condit i ons , where appl icable, in lettering not less than 3,0
                                m m i n height.

Proh ib i ted statements

          (9)          T he fol l owi ng i nformat i on or decl arat i ons shall not be reflected on a label or in an
                       adverti s ement of a foods tuff:
                       (a)      Words, pict ori al repres ent ati ons, marks or descriptions which are liable to
                                creat e an i m pres si on t hat s uch a foods t uff com pl i es wit h or has been
                                m anufact ured i n accordance wi t h recom mendat ions m ade by –
                                (i)       m edi cal and dental practi t i oners, psychol ogi s ts or other persons
                                          who carry on a s upplem ent ary heal t h s ervi ce referred t o i n the
                                          Heal t h P rofess i ons Act , 1974 (Act No. 56 of 1974), except in the
                                          cas e of a regi st ered di et i ci an referred t o i n regulation 3(23)(f)(ii);
                                (ii)      organis at ions [excl udi ng reli gi ous organi s at i ons and the South
                                          Afri can Bureau of S t andards (S AB S)], as s oci at i ons and
                                          foundat i ons unl ess t he l abel of the foods t uffbears an indication to
                                          t he effect t hat t he product i s s ui table for us e i n accordance with
                                          t he directi ons of t he organi sat i on, as s ocat i on or foundat i on;
                       (b)      t he words “ heal t h” or “ heal thy” or ot her words or symbols implying that
                                t he foodst uff has heal t h-givi ng propert i es as part of t he nam e or
                                des cript i on of t he foods tuff;
                       (c)      s ubj ect t o t he provi si ons of t he M edi ci nes and Related Substances Control
                                Act , 1965 (Act No. 101 of 1965), t he words “ heal ” or “ cure” or
                                “ res t orat ive” or any ot her medi ci nal, t herapeuti c or prophylactic claim;
                       (d)      a cl ai m t hat a foo\ dst uff i s free from a part icul ar s ubs t ance i f al l other
                                foods tuffs i n the same cl as s or cat egory are free from s uch subst ance.

          (10)         Nobody can advert i se a foods t uff in an adverti s ement whi ch cont ai ns any
                       i nformat i on, cl aim , reference or declarati on not perm i tt ed on the label of a
                       foods tuff accordi ng t o t hes e regul at ions.

          (11)         Nobody shal l l abel a foods t uff wi t h a l abel t hat refers to the Act, the Department
                       of Nati onal Heal th and Popul ati on Devel opm ent or any offi ci al of t he s ai d
                       Depart ment.

Pres s uri sed contai ners

          (12)         T he l abel of any foods t uff packaged i n any press uris ed container shall contain the
                       foll owi ng s t at emen t i n l et t ers not l es s than 3, 0 m m i n height :
                                                                      7



                      “ W A R N I NG- P R E S S U R I S ED -d o n o t p un c t ur e or s to r e a b ov e 50 o C ”.

                                                  S PE CI A L P RO VI S I O NS

S ea s on a l i n gr e d i e n t s

3.         ( 1)       W h e r e, o wi n g t o t h e c l i m a t ic o r s e as o na l c on t in gencies, it is not possible to abide
                      c on s i st e nt l y by th e list ofingredients as indicated on the label, the nam e of the ingredient,
                      o th e r t h a n t h e m ai n in g r ed i en t as claim ed, that might not be present consistently shall
                      a pp e a r c o ns e cu t i ve l y but not necessarily in descending order ofm ass or volume in the list
                      o f i n gr e d ie n t s, p re c e de d b y th e ex p re s s io n “ a n d/ o r”.

O rd e r o f l i s t o f i n gr e d i e n t s

           ( 2)       (a)            S ub j ec t t o t h es e re g ul a t io ns the ingredients of a foodstuff shall be listed on any
                                     l a be l in de s c en d in g or d er o f m a ss a s p r es e nt i n t h e fi n is h e d p ro d uc t .
                      (b )           S ub j ec t t o s ub r e gu l at ion (5), water which is added as an ingredient of a f      oodstuff
                                     s ha l l be l is t e d i n t h e l i s t o f in g re d i en t s w it h the mass being calculated by
                                     d ed u ct i n g t h e t o ta l m a s s of the other ingredients used from the total m ass ofthe
                                     fi ni s he d pr o du c t .
                      ( c)           I n t h e c a se o f a n in g re d i en t wh i ch i s u s ed i n a foodstuff in a concentrated or
                                     d eh y dr a t ed for m an d w h ic h is r ec o n st i t uted during the m anufacturing of the
                                     fo od s tu ff, t h e m a ss us e d i n de t e rm i ni n g i t s p l a ce in the order of the list of
                                     i ng r e di e nt s on t he l ab e l s h all be the mass of the ingredient after reconstitution.
                      (d )           W h e r e a foo d st u ff i s in a c o ncentrated or dehydrated form and is intended to be
                                     r e co n st i t ut e d by the addition ofwater, its ingredients may be listed on the label in
                                     d es c e nd i ng o rd e r o f m a s s i n t h e f  oodstuff when reconstituted as directed, ifthe
                                     h ea d i ng of t h e l i st o f i n gr e d ie n t s i n cl u de s or is accompanied by the words
                                     “ in g r ed i en t s o f t he r ec o ns t i tu t e d p r oduct” or “ ingredients of the ready to use
                                     p ro d uc t ” or b y s om e o t h er i nd i c at i on t o s i m i l a r e ffec t .
                      ( e)           W h e r e a foo d st u ff c o ns i st s ofor contains mixed fruit, nuts or vegetables and no
                                     p ar t i cu l a r fr u it , nut or vegetable predominates significantly with respect to mass,
                                     t ho s e i n g re d ie n t s m ay b e l i st e d i n an y or d er o f m a ss i f -
                                     (i)          i n t h e c a se o f a foo d st u ff w h ic h consists entirely of such m ixture, the
                                                  h ea d i ng of t h e l i st o f i n gr e d ie n t s i ncludes or is accom panied by the
                                                  w or d s “ i n v ar i ab l e p r oportions”or other words indicating the nature of
                                                  t he o rd e r i n wh i ch t he i ng r e di e nt s ar e l is t e d; a nd
                                     (ii)         i n t h e c a se o f a foo d st u ff w h ich contains such mixture, that part ofthe
                                                  l i st wh e r e t h e n a m e s o f th e said ingredients appear is accom panied by
                                                  t he wo r ds “ i n va riable proportions” or other words indicating the nature
                                                  o f t h e o r de r i n w hi c h t h os e in g r ed i en t s a r e li s t ed .

                      ( f)           S ub j ec t t o s ub r e gu l at ion (15)(a)(I)(ee), the following ingredients may be shown
                                     i n a n y o r de r at t he e nd o f t h e l i st o f i n g re d ie nt s ;
                                     (i)        S pi c e s, s ea s on i n g a nd h er b s;
                                     (ii)       v it a m i n s a n d t h e ir s al t s o r de r i va t i ve s ;
                                     (iii)      m in e ra l s an d t h e ir s al t s ;
                                     (iv)       fo od ad d i ti v es .

N am es o f i n gr e d i e n t s

           ( 3)       (a)            S ub j ec t t o t h is s ub r eg u l at i on , t he na m e u s ed for a n ingredient in a list of
                                     i ng r e di e nt s on a ny l ab e l s h al l -
                                     (i)         b e t h e n a m e us e d fo r s u c h i ng r e di e nt when independently sold as a
                                                 fo od s tu ff; a n d
                                     (ii)        i nc l u de o r b e a c c om pa n i ed by any indication which, if the ingredient
                                                 w er e it s e lf b ei n g s o ld as a foodstuff, would be required in term s of these
                                                 r e gu l at i o ns t o b e included in or to accom pany the nam e of the foodstuff  .
                                                                  8



                     ( b)       A ny ad d i ti v e w h ic h is a dd e d to or used in a foodstuff to perform the function of
                                o ne o f t h e c a te g o ri e s of ingredients listed in Annex I may be indicated on a label
                                b y t h e n a m e of t he c at e gory, and ifany additive is added to or used in a foodstuff
                                t o s e r ve m o r e t h an o ne s uc h fu n ct i o n, it shall be indicated by the name ofthe
                                c at e g or y th a t r e p re s en t s t h e p r i nc i p al fun c t io n perform ed in that foodstuff.
                     (c)        A ny ad d i ti v e , e x ce pt those referred to in Annex I, shall be indicated on a label by
                                i t s c o m m on ch e m i c a l n a m e .

C om p o u n d in g re d i en t

          ( 4)       (a)        S ub j ec t t o t h e p r ov isions of regulations 3(11)(d) and 4(1)(d), where a compound
                                i ng r e di e nt i s u s e d i n t h e p r eparation of a foodstuff the name of the ingredient of
                                t he c om p ou nd ingredient shall be given in the list ofingredients on the label of an
                                fo od s tu ff in s te a d o f or i n a d di t i on t o t h e name ofthe com pound ingredient.
                     ( b)       T he na m e o f a c o mpound ingredient shall be followed im mediately by the names
                                o f i t s i n g re d i ents or the nam es of its ingredients shall appear in close proxim ity to
                                t he n am e o f t he c om po u nd i ng r ed i e nt s o a s to m ake it clear that they are the
                                n am e s o f th e in g re d i en t s o f th e co m po u nd in g r ed i en t .

A d d e d wa t e r

          ( 5)       (a)        W a t e r w hi c h i s a dd e d a s an ingredient of a foodstuff shall be declare in the list of
                                i ng r e di e nt s of s u ch foo d st u ff u n le s s -
                                (i )        i t i s us e d i n t h e m a nu fa ct u r in g o f t he foo d st u ff s o le l y fo r th e
                                            r e co n st i t ut i o n o r p a rt i a l r e c on s ti t u ti on or dilution or wetting of an
                                            i ng r e di e nt u se d in a co n ce n tr a t ed , dr y or r eh y dr a t ed for m ; o r
                                ( i i)      t he w at e r a d de d do e s n o t e x ce e d 5 % o f th e fi n i sh e d p r od u ct .
                     ( b)       N ot w it h s ta n di n g t h e p r ov i s io n s o f pa r ag r a ph (a), water not in excess ofthe
                                p er c e nt a ge o f a b so r b ed m o i st u re permitted by the regulations for poultry meat
                                u nd e r t he Ag r icultural Products Standards Act, 1990 (Act No. 119 of 1990), need
                                n ot b e d e cl a r ed i n t h e l i st o f i n gr e d ie n t s o f s u c h fo od s tu ff.

B u l k s t o ck

          ( 6)       W h e r e a foo d st u ff i s so l d fr om bu l k stock such bulk stock container shall be labeled in
                                                                                                           fs
                     a cc o r da n ce w it h al l r e q uirements for individually packed foodstuf and lettering shall be
                                                                                           or
                     o f s u ch a si z e a n d so displayed that it is easily legible f customers, unless the contents of
                     t he b ul k co n ta i n er a re i nd i v id u al l y p a c ke d a n d l a b el e d i n ac c or d a nc e with the
                     r e qu i re m e nt s .

F oo d a d d i t i ve s

          ( 7)       T he l ab e l o f an y pr e pa cked food additive or blend of food additives shall comply with the
                     l a be l li n g r e q ui r e m e nt s of r e gu l at i o n 2 an d sh a ll i n a d di t i on -
                     (a)          b ea r t he wo r ds “ fo r us e in foo d s tu ffs”or “for use in food” or “food additive”or
                                  “ bl e n d o f fo o d a dd i t iv e s ”;
                     ( b)         i n t h e c a se o f s u l ph u r d i ox i de com pounds, state the m axim um and m inimum
                                  p er c e nt a ge o f s u l ph u r d i ox i de t he c on t en t s w i l l y i el d ;
                     (c)          s t at e s i t s c o m m on c he m ic a l n a m e , wh e re a pp l i ca b le ;
                     ( d)         i n t h e c a se o f a foo d colourant or a blend of f    ood colourants, bear the words “food
                                  c ol o u ra n t” o r “ fo od co l o uring” or “ food colour”and com mon chemical nam e or
                                  n am e s a s w e l l a s t h e C o lo u r i n de x nu m be r (s ) ;
                     (e)          i n t h e c a se o f fo o d a dd i t ives with a shelf-life not exceeding 18 m onths, indicate
                                  t he d at e of m ax i m u m d u rability using such words as “ use before X”, where X is
                                  t he l a te s t r e c om m e n de d da t e fo r u s e.

F ro ze n a n d ch i ll e d f o od p r o d u c t s
                                                                     9



            ( 8)        (a)                                                                                      ,
                                    T he wo r ds “ R a w- k ee p fr o z en ” or “ Uncooked-keep frozen” as the case may be,
                                    s ha l l ap p ea r in letters not less than 3,0m m in height on the main panel of the label
                                    o f e v er y pa c k ag e c o n ta i ni n g u n cooked food products that m ust be kept frozen.
                        ( b)        T he wo r ds “ C o o ke d- k ee p fr ozen” or “ P artly cooked-keep frozen-do not refreeze
                                    w he n t h a we d ”, a s t h e c a se m ay be, shall appear in letters not less than3,0m m in
                                    h ei g h t o n t h e m a in pa n e l o f th e la b el o f every package containing cooked or
                                    p ar t l y c o ok e d fo od p ro d uc t s t h a t m us t be k ep t fr o z en
                        (c)         F oo d p r o du c ts w hi c h r e ly on chilling or freezing conditions for preservation, or
                                    s em i- p re s e rv e d fo od p ro d uc t s , s h al l be a r o n the main panel of the label the
                                    e xp r e ss i on “ Ke e p r e fr i g er a t ed ” or “ Keep frozen”, as the case m ay be, in letters
                                    n ot l es s t ha n 3 , 0 m m i n he i gh t .
                        ( d)        I f fr o ze n foo d p r od u cts are thawed for subsequent sale, such products shall not be
                                    l a be l le d “ F r es h ”.
                        (e)         I n t h e c a se o f c o ok e d o r pa r t ly c oo k ed frozen food products which have been
                                    t ha w ed for s ub s e qu e nt s al e , such products shall be accompanied by a notice on
                                    w hi c h t h e w or d s “ P r ev i ously frozen-do not f     reeze”, appear legibly in imm ediate
                                    p ro x i m i t y t o s u c h p ro d uc t s an d i n cl e a r v i ew of t h e c u st o m e r .

F oo d st u f f s so l d f r om ve n d i n g m ac h in e s

            ( 9)        S ub j ec t t o t h es e re g ul a t io n s t h e fr o nt o f t h e fo od vending m achine from which any
                                                                                                                          ,
                        fo od s tu ff is s ol d sh a ll h av e a n o ti c e i ndicating the nam e of the foodstuff except where
                        s uc h na m e a pp e a rs o n the label of the foodstuff in such a m anner as to be easily visible and
                        c l ea r l y l e gi b le t o a pr o s pe c t iv e pu r ch a se r fro m t h e o u t si d e o f th e m a c hi n e.

P ic t o ri a l r e p r e s en t at i o n

            ( 10 )      S ub j ec t t o t h es e regulations, no pictorial representations of a foodstuffnot contained in any
                        p ac k a ge wh i ch m i g h t lead the consum er to believe that such foodstuff is contained in such
                        p ac k a ge sh a l l a p pe a r o n th e label of a f  oodstuff unless the words “ serving suggestion”or
                        w or d s i n di c a ti n g t h e j u st ification for the use of such pictorial representation appear on or
                        i n i m m e di a t e p r ox i m i t y t o su c h pictorial representation in bold, conspicuously placed
                        l e tt e r s n ot l e ss t ha n 3, 0 m m i n he i g ht .

I n d i ca t i on of f oo d a d d i t i ve s

            ( 11 )      (a)         (i )        S ub j ec t t o t h is s ub r egulation, any foodstuffwhich is not required to be
                                                l a be l ed wi t h a l i st o f ingredients and which contains any f          ood additive
                                                w hi c h w a s a dd e d t o or u se d in the foodstuff to perform the function of
                                                a n a n ti o x id a nt , sw e et e ne r , c olourant, curing agent, flavour enhancer,
                                                fl av o ur a n t o r p r e se r va t i ve shall be labelled with an indication of every
                                                s uc h fo o d a d di t i ve t ha t is c on t a in e d i n th e fo o ds t u ff.
                                    ( i i)      N ot w it h s ta n di n g the provisions of these regulations no person shall sell
                                                a ny foo d st u ff c o nt a i ni n g t h e c o lo u r an t ta r t ra z ine unless the word
                                                “ ta r t r az i ne ” ap p e ar s in t he l is t of i n gr e di e n ts .
                        ( b)        F or a ny flo u r c o nfe c ti o n ary that has to be labelled in accordance with paragraph
                                    ( a ), a n o t ic e sh a l l be displayed in imm ediate proxim ity to such a f          oodstuff and in
                                    c l ea r vi e w o f t h e p u r ch a se , st ating that the items offlour conf       ectionary sold on
                                    t he p re m is e s c o n ta i ns s uc h fo o d a d di t i ve s .
                        (c)         (i )        T he pr e s en c e o f an y pr e servative shall be indicated on any label by the
                                                c om m o n ch e m i c al n am e of the preservative, either followed or preceded
                                                b y t h e w or d “ p reservative”or, in the case of sodium or potassium nitrate
                                                a nd s od i um or p ot a s si u m n i tr a t e used in shelf       -stable meat products,
                                                fo ll o we d or pr e c ed e d b y t h e w o rd s “ c u r in g a g e nt ”.
                                    ( i i)      P re s e rv a t iv e s w hi c h a r e used as anti-oxidants shall be indicated by the
                                                c om m o n ch e m i c al name in the list of ingredients: P rovided that where a
                                                l i st o f i n gr e d ie n ts is required this information shall be included in such
                                                l i st o f i n gr e d ie n ts .
                                                                  10



                       ( d)       W i t h t h e e x c ep t i on of p re s e rv a t ives and tartrazine, it shall not be necessary to
                                  r e fe r in t he l i st o f i n gr e di e n ts t o a n y fo od a dd i ti v e -
                                  (i )                                                   f
                                              w hi c h i s pr e se n t in the foodstuf solely because it was a constituent of an
                                              i ng r e di e nt o f s u c h fo od s tu ff: P rovided that the f  ood additive does not
                                              h av e th e sa m e fu nc t i on i n t he final foodstuff t which it was added as it
                                              h ad i n t h e o r ig i n al foo d st u ff o f wh i ch i t w a s a co n st i t ue n t ;
                                  ( i i)                                       f
                                              w hi c h, i f t h e fo o ds tuf were labeled with a list of ingredients, would not
                                              b e r e qu i r ed t o b e n a m e d i n t he l is t by r e as o n o f r e g ul ation 4(1)
                       (e)        T he na m e u s ed for a fo o d a d di t i ve i n a ny i nd i cation or notice referred to in
                                  p ar a g ra p h ( a ) , ( b ) o r ( d ) shall be the com m on chem ical nam e or the name ofthe
                                                                                                               ,
                                  c at e g or y of foo d additives (e.g. “ anti-oxidant”, “ colourant” “ flavour enhancer” or
                                  “ fla v ou r a nt ”) , t h e fu nc t i on of which it perform s in the foodstuff or ingredient to
                                  w hi c h i t wa s a d d ed or i n which it was used, and a food additive which perform s
                                  m or e th a n o n e s uc h fun c ti on shall be identified by the name ofthe category that
                                  r e pr e se n t s t h e p r in c ipal function performed by the food additive in such f      oodstuff
                                  o r i n gr e d ie n t : P r ovided that the names “salt”or “ sodium chloride” and “ vinegar”
                                  o r “ a ce t i c a c id ” m a y b e us e d i n th e li s t o f i ng r ed i e nt s .
                       ( f)       N ot w it h s ta n di n g t h e p r ov i s io n s ofparagraph (e) the addition ofm onosodium
                                  g lu t a m a t e s h al l be i nd i c at e d on the label as m onosodium glutamate or M NG:
                                  P ro v i de d t h a t w he r e a l i st o f i n gredients is required in parenthesis behind the
                                  n am e o f s uc h i n g re d ie n t i n t he l is t of i ng r e di e nt s .
                       ( g)       W h er e an i ng r e di e nt d er i v ed fro m egg or m ilk is added to a foodstuf the wordf
                                  “ eg g ” o r “ m i lk ”, a s the case may be, shall be indicated in parenthesis behind the
                                  n am e o f s uc h i n g re d ie n t i n t he l is t of i ng r e di e nt s .

Ma n n e r of l ab e li n g o f f o od s tu f f s s ol d b y re ta il

           ( 12 )      (a)        W h e n a n y p r ep a ck e d fo o ds t uff i s sold by retail the particulars with which it is
                                  r e qu i re d to b e l a be l e d i n t e r m s of t hese regulations shall appear either on the
                                  p ac k a gi n g o r o n th e la b el a t ta c he d th e r et o .
                       ( b)       W h e n a n y u n pa c ke d f   oodstuff is displayed for sale the particulars with which it is
                                  r e qu i re d to b e l a be l l ed i n t e rm s o f t he s e r e gu l a ti o ns shall appear on or in
                                  i m m e di a te p ro x i m i t y t o t h e fo o ds t uff.

Mi s l ea d i n g d e s cr i p t i o n s

           ( 13 )      T he wo r d “ n at u r al ” sh a l l n o t b e u s ed o n t h e l a be l of a fo o ds t uff -
                       (a)     a s p a rt o f t h e n a m e i n r e la t i on to a processed foodstuff and shall not be used to
                               q ua l i fy t he n am e o r tr a d e n a m e th e r eo f;
                       ( b)    t o d e sc r i be a fo o ds t uff w hi c h contains any ingredient not present in the natural
                               fo rm of s uc h fo o ds t u ff o r if any ingredient present in the natural form thereof has
                               b ee n re m ov e d t h er e fro m ; o r
                       (c)     t o d e sc r i be t he i ng r e di e nts ofa m ixed, compounded or blended foodstuff unless
                               a l l t h e i n gr e di e n ts t he r e of o cc u r i n na t ur e or h av e no t be e n p r ocessed.

C la i ms r el a ti n g t o f o o d s t u f f s f or p a r ti c u la r n u t ri t i on a l u se s

           ( 14 )      (a)        I f a c l ai m i s m a d e t h at a fo o ds t uff i s suitable, or has been specially made, for
                                  fu lfi l li n g t h e p a r ti c u la r nu t r it i o na l re q ui r e m e n ts o f -
                                  (i )         a cl a s s o f persons whose digestive process or metabolism is disturbed; or
                                  ( i i)       a cl a s s o f p e r so n s w ho , by r ea s on o f t h ei r s pe c ia l physiological
                                               c on d i ti o n, o bt a i n s p ec i al b en efit from the controlled consumption of
                                               c er t a i n s ub s t an c es ,
                                  t ha t foo d st u ff s h al l be l a be lled with an indication ofthe particular aspects ofits
                                  c om p os i t io n or m a n ufa c tu r i ng pr o c es s th a t g i ve the foodstuff its particular
                                  n ut r i ti o n al c ha r a ct e r is t i cs .
                       ( b)       I f a fo od s tu ff ha s b e e n s pe c i al l y m a de for t he class of persons to which such
                                  c l ai m r e fer s , in a dd i ti o n t o th e re q ui r e m e n ts r efe r r ed to in paragraph (a) -
                                                                  11



                                 ( i)      t he n am e o f t he foo d st u ff s h al l i nc l ud e or b e a c co m panied by an
                                           i nd i c at i o n o f t h e fo o ds t uff’ s p a r ti c u la r ch a r ac t er i s t ic s ;
                                 ( i i)    t he fo od s tu ff sh a ll b e l a be l l ed wi th the prescribed energy statem ent,
                                           w he r e r e l ev a nt t o t h e c l ai m ; a n d
                                 ( i ii )                                                                     f
                                           w he n s o l d t o the ultimate consum er, the foodstuf shall be prepacked and
                                           c om p le t e ly e nc l os e d b y it s pa c ka g i ng .
                      (c)        F or t he p ur p os e s o f this subregulation the “ prescribed energy statement”has the
                                 m ea n in g as s i gn e d t o i t i n A nn e xu r e 2 .

N u t r it i v e v a lu e c l a im s

           ( 15 )     (a)        U nl e ss o th e rw i s e p r ov i de d in t he s e regulations no label ofany f         oodstuff shall
                                 c on t a in a ny cl a i m r e ga r di n g t h e n u tr i t i ve va l u e o f such foodstuffunless -
                                 (i )       i n t h e c a se o f a g en e ra l c la i m t h at the foodstuffor that the foodstuff is
                                            fo rt i fie d , e n r ic h ed or nutritious, or that it provides balanced nutrition or
                                            t ha t i t i s nu t ri t i on a l ly com plete or that it will increase m ass, the label
                                            a l so co n t ai n s t h e fo l lo w in g in for m at i o n i n t h i s o r de r :
                                            ( a a)       T he he a d in g “ N ut r i t io n i n for m at i o n”;
                                            ( bb )       a n i n di c a ti o n o f th e m a s s o r v ol um e of a s e r vi n g;
                                            ( c c)       a n i n di c a ti o n t o the nearest kilojoule of the energy content of a
                                                         s er v i ng a nd pe r 10 0 g o r pe r 10 0 m l ;
                                            ( dd )       t he t ot a l am ou n t o f pr o t ei n s , carbohydrates, fats and dietary
                                                         fi br e in g ra m s a n d s od i um in m illigrams present in a serving
                                                         a nd p er 1 00 g o r 100ml, and an indication of what percentage of
                                                         t he R DA pr o te i n s r e pr e s en t pe r se r vi n g ;
                                            ( e e)       a n i n di c a ti o n o f the amounts as well as what percentages ofthe
                                                         R DA ea c h o f th e following nutrients, when present in a serving
                                                         w he n p a c ke d , i n am ou n t s o f m o re t ha n 15 % of the R DA,
                                                         r e pr e se n t s, l is t e d i n t h e fo l l ow i ng or d e r:
                                                                V it a m i n A;
                                                                V it a m i n D;
                                                                V it a m i n E;
                                                                V it a m i n C ;
                                                                V it a m i n B 1 o r t h ia m in ;
                                                                V it a m i n B 1 o r r i bo fl av i n;
                                                                N ic o i ni c ac i d n i co t i na m id e or ni a c in ;
                                                                V it a m i n B o r p y ri d o xi n e;
                                                                F ol i c a c i d o r fo l ac i n ;
                                                                V it a m i n B 1 2 o r c y an o co b al a m i n e ;
                                                                B io t i n;
                                                                P an t ot h e ni c ac i d ;
                                                                C al c i um ;
                                                                P ho s ph o ru s ;
                                                                I r on ;
                                                                M a g n es i um ;
                                                                Z in c ;
                                                                I od i n e;
                                 ( i i)     I n t h e c a se o f a c la i m i n re spect ofnutrients and/or energy specified in
                                            s uc h cl a i m t he l ab e l a l s o c o nt a i ns t he fol l ow i ng i n t h is order:
                                            ( aa)        T he he a di ng “ Nu t ri t i on i nfo r m a t io n ”;
                                            (bb)         a n i n di c a ti o n o f th e m a s s o r v o l um e o f s e r vi n g;
                                            ( cc)        t he a m o u nt s of the nutrients in respect whereof a claim is m ade,
                                                         p re s e nt i n a se r v in g when packed and/or an energy declaration
                                                         in kJ;
                                            (dd)         a n i n di c a ti o n o f what percentage of the RDA is represented in a
                                                         s er v i ng wh e n p a ck e d, b y the nutrients in respect of which the
                                                         c l ai m i s m a d e: P ro v id e d t h at n o c l ai m shall be made for a
                                                         n ut r i en t pr e s en t in a n a m o u nt l es s th a n 15% of the R DA.
                                                                 12



                      ( b)       (i )        A c l a im r eg a rd i n g t he nutrient and/or energy content ofa foodstuff shall
                                             n ot r efe r to a ny foo dstuff not in the package: Provided that in the case of
                                             a fo o ds t u ff w hi c h i s an a dj ust to the foodstuff in the package but is not
                                             i t se l f i n t he pa c k ag e , s u ch c la i m s may be m ade and that it is clearly
                                                                                                 er
                                             i nd i c at e d t h a t t he c la i m d o es not ref to the foodstuff in the package;
                                 ( i i)      i n s u ch c as e s a l l n u t ri t i on information shall be given in respect ofthe
                                             fo od s tu ff ac t ua l l y i n t h e p a c ka g e.
                      (c)        F or t he p ur p os e s o f nutrition labelling the standard R DA shall be as indicated in
                                 A nn e x 3 .
                      ( d)       I f a n ut r i ti o n c l a im i s m ad e in the advertising of a foodstuff, the foodstuff when
                                 s ol d pr e p ac k ed s ha l l a l s o b e l a be l l ed w it h th e sa i d s t a te m en t .

V ol u n t a ry n u t r it i o n i n f o rm a ti o n

           ( 16 )     (a)        W h e n i n for m at i on i n r e sp e c t of the nutrient and/or energy value is provided on
                                 t he l a be l of a fo o ds t uff a nd no claim as described in these regulations is m ade -
                                 (i )        t he l a be l sh a ll c on t a in -
                                             ( aa)       t he h ea d i ng “ N u tr i t i on in fo rm a ti o n ”; a nd
                                             (bb)        a de c la r a ti o n of the amounts of the nutrient(s) and/or energy per
                                                         1 00 g or 10 0m l o f t he foo d st u ff w h en pa c k ed ;
                                 ( i i)      t he l a be l m a y a l so c on t a in , fo l l ow i ng the inform ation prescribed in
                                             s ub p ar a g ra p h ( a ) (i ) :
                                             ( aa)       A n i n di c at i o n o f t h e m a ss o r v o lu m e o f a s er v i ng ;
                                             (bb)        t he a m o u nt ( s ) o r n u t rient(s) and/or energy present per serving
                                                         w he n p a c ke d ; a n d
                                             ( cc)       a n i n di c a ti o n o f wh a t p e rc e nt a g e o f the RDA the nutrients
                                                         p re s e nt p er 1 00 g o r 10 0 m l or i n a s er v i ng when packed,
                                                         r e pr e se n t .
                      ( b)       W h e r e i n fo r m a t i on i s p r ov i de d in respect of fat, such inform ation shall specify
                                 “ to t a l fa t ”, a nd m a y in a dd i ti o n s p e ci fy “ s at u ra t e d fat”, “ unsaturated fat”,
                                 “ po l yu n s at u ra t e d fa t ” a n d/ o r “ m o n ou n sa t u ra t e d fa t”.
                      (c)        (i )        T he t er m s “ m a x im u m ” or “ m a x .” o r other terms implying the sam e
                                             m ea n in g m a y b e us e d t o i n d ic a t e the am ounts of cholesterol fats and
                                             s od i u m p re s en t i n a fo o ds t u ff; a nd
                                 ( i i)      t he t e rm s “ m in i m u m ” o r “ m i n . ” o r ot h er terms implying the sam e
                                             m ea n in g m a y b e us e d t o i ndicate the amounts of protein and vitamins
                                             p re s e nt i n a foo d st u ff.

N u t r it i o n i n f o r ma t io n f o rm a t

           ( 17 )     (a)        V ol u nt a r y a n d m an d at o r y nutrition inf    orm ation shall be given in a clear tabular
                                 fo rm a t.
                      ( b)       T he un i t of m e a s ur e m e n t s h al l ap p ear behind the indication of the nutrient of
                                 e ne r g y v al u e : P r ov i de d th a t -
                                 (i)        t he e ne r g y c on t e nt o f t h e fo od s t uff shall be declared in “kilojules” or
                                            “ kJ ”; a n d
                                 (ii)       t he a m o u nt o f e a ch n ut r i en t i s d e cl a r ed b y m as s .
                      (c)        F or t he p ur p os e s o f th i s p a r t o f th e se r e gu l at i o ns -
                                 (i)        “ fat ” m e a ns t ot a l l i p id s an d i n c lu d es p ho s ph o l ip i ds ;
                                 (ii)       “ sa t u ra t e d fa tt y ac i d s” m e a n s fa tt y ac i d s w it h o ut double bonds;
                                 (iii)      “ m o n ou n sa t ur a t ed fat t y ac i ds ” means fatty acids with one cis double
                                            b on d ;
                                 (iv)       “ po l yu n s at u ra t e d fa t ty a cids”m eans fatty acids with cis, cis-m ethylee
                                            i nt e r r up t ed d ou b le b on d s; a nd
                                 (v )       “ fib r e” m ea n s d i et a r y fi br e .

N u t r ie n t s u p p l em e n t s
                                                                  13



           ( 18 )     T he l ab e l o f an y nu t ri e n t supplement shall indicate the date up to which it is expected to
                      r e ta i n i t s p o t en c y.

S p e c ia l ch a ra c t er i s ti c s o r p r op e r ti e s

           ( 19 )     N o c l ai m s h a ll b e m ad e on the label ofa foodstuff that the foodstuffhas acquired nutritive
                      v al u e fr o m s ub s t an c es added for technical or sensory reasons, unless the nutritive value is
                      s t il l pr e s en t in t he p ro d uc t as c on s um e d.

           ( 20 )                                                                                    oodstuff that such f
                      N o d ec l a ra t i on o r i m p l i ca t ion shall be m ade on the label of a f                  oodstuff
                                                                                                                        s
                      a l on e p o ss e s se s sp e ci fic characteristics or properties when in fact similar foodstuff ossess
                      t he s am e ch a ra c t er i s ti c s o r pr o pe r t ie s .

F oo d st u f f s f o r in f an t s a n d y ou n g c h i l d r e n

           ( 21 )     T he l ab e li n g o f a fo od s t uff s pe c ia l l y m ad e fo r ful fi ll i n g t h e p a rt i c ul a r nutrient
                      r e qu i re m en t s o f in fa nt s or y ou n g c h il d r en shall in addition comply with the labeling
                      r e qu i re m en t s i n th e re gu l a ti o ns r e la t i ng t o foodstuffs for infants, young children and
                      c hi l d re n pu b li s h ed un d e r t h e A ct .

D ia b et i c c l a ms

           ( 22 )     N o c l ai m s h a ll b e m ad e on t he l ab e l o f a fo od s tu ff th a t t he f       oodstuff is suitable for
                      d ia b e ti c s , u n le s s t h e fo l lo w in g re q ui r e m e n ts a re m e t :
                      (a)         T he c la i m m us t be a cc o m p a nied by the words “when used as part of a balanced
                                  e at i n g p l an ”.
                      ( b)        (i )         A r e a dy -t o - e at fo od s tu ff sh a ll n ot contain m ore than 280kJ per 100g
                                               a nd / o r 2 g o f re a d il y ab s or b a bl e ca r bo h yd r a te s pe r 10 0 g;
                                  ( i i)       b ev e r ag e s s h al l no t c on t ai n more than 50kJ per 100ml and/or 1,2g of
                                               r e ad i ly a bs o r ba b le c ar b oh y dr a t es p er 1 00 m l; a nd
                                  ( i ii )     s ug a r c o nfe c t io n ar y , s a u ce s , condim ents, dressings, fruit spreads and
                                               s i m i l ar p ro d ucts shall not contain more than 1 100kJ per 100g and/or 8g
                                               o f r e a di l y a bs o rb a bl e c ar b oh y dr a t es p er 1 00 g .
                      (c)         a fo o ds t u ff c on t a in i ng a sugar alcohol shall be labeled with the words “ excessive
                                  c on s um p ti o n m a y h av e a l a xa t i ve e ffe c t ”.
                      ( d)        T he pr o v is i o ns of s ub r e gulation (14) shall be com plied with and the label shall
                                  a l so be a r t he fol l o wi n g i n fo r mation per 100g or 100ml and per serving: Enrgy
                                  ( kJ ) , pr o te i n ( g ) ca r bo h yd r a te s (g ) , r eadily absorbable carbohydrates (g) and
                                  s od i u m ( m g ) .

S li m mi n g c l ai ms

           ( 23 )     N o c l ai m s h a ll b e m ade on a label that a foodstuffis an aid to slim ming or mass control or
                                                                                                                      f
                      m as s re d uc t i on or t h at i t has a reduced or low energy value, and the foodstuf shall not be
                      d es c r ib e d a s “ d i et ” or i n w o rd s to a sim ilar effect unless the f ollowing requirements are
                      c om p li e d w i th :
                      (a)         T he pr o v is i o ns of s ub r e gulation (14) shall be complied with, except that in the
                                  c as e of a pr e pa c k ed foo d st u ff s ubregulation (14)(b)(iii) shall be com plied with
                                  w he t he r or n ot t he foo d s tu ff h a s b e e n s pe c i al l y m ade for a class ofpersons
                                  r e fe r r ed t o i n s u br e g ul a t io n (1 4 ).
                      ( b)        I f a c l ai m i s m a d e o n t he l abel that a f  oodstuff, with the exception of carbonated
                                  s oft d ri n ks i n r e t ur n ab l e s o ft d r in k bottles with embossed labels, is an aid to
                                                                                                            f
                                  s l im m i n g o r m a ss c on t r ol or m ass reduction, the foodstuf shall be labeled with
                                  t he w or d s “ o nl y effe ct i ve as part of an energy-controlled balanced diet” in letters
                                  n ot l es s t ha n 3 , 0 m m i n he i gh t .
                      (c)         I f a c l ai m i s m a d e t h at a foodstuff has a reduced energy value, the energy value of
                                  a gi v en m a s s o f t he foo d stuff, or a given volum e in the case of a liquid foodstuff,
                                  s ha l l no t b e m o r e t h an 80% ofthat of the equivalent mass or volume of a similar
                                                                 14



                                fo od s tu ff in r el a t ion to which no such claim is m ade, unless the foodstuffis a diet
                                s we e t en e r.
                      ( d)      T he l ab e l s h al l s pe c ify t he en ergy content in kJ/100g or kJ/100ml, as the case
                                m ay be , of t h e fo od s tu ff.
                      (e)       I n t h e c a se o f a c la i m t h at a foodstuff has a low energy value, or if it is described
                                a s “ d ie t ” -
                                (i)         t he e ne r g y v al u e o f the foodstuff, with the exception ofsoft drinks, shall
                                            n ot b e m or e th a n 1 6 7k J per 100g or 100m l, as the case may be, unless
                                            t he fo od s tu ff is a d i e t s we e t en e r ;
                                (ii)        t he e ne r g y v al u e of soft drinks shall not be m ore than 30kJ per 100ml in
                                            t he r e ad y- t o- c on s um e fo r m ; a nd
                                (iii)       i n t h e c a se o f a n un c oo k ed foodstuff which naturally has a low energy
                                                                                                                              orm
                                            v al u e , t h e c l ai m sh a ll b e a fte r th e nam e of such foodstuff in the f
                                            “ lo w en e rg y fo o ds t u ff”.

Me a l r e p l a c em e n t s

                      ( f)      I f a s l im m i n g c l ai m is c om bined with a claim that the foodstuff m ay be used to
                                                                                       f
                                r e pl a ce p ar t of a da i l y diet, the foodstuf shall be labelled with a statem ent to the
                                e ffe c t t h a t t h e fo od s t uff -
                                (i)          s ho u l d n ot b e u s ed a s a re p l ac e m e n t fo r a person’s whole diet; and
                                (ii)         s ho u l d b e u s ed in conjunction with a energy restricted diet plan totaling
                                             m or e th a n 3 30 0 kJ a s p r es c r ib e d by a registered dietician, registered
                                             a cc o r di n g t o th e He a lt h P r o fes sions Act, 1974 (Act No. 56 of 1974),
                                             w ho s e r e gistration number must be stated, and clearly indicating how the
                                             s l im m i n g a i d i s to b e u se d to s up p le m en t th e di e t or vice versa ;
                                (iii)        c om p li e s w i t h t he r e qu i re m en t s o f su b r eg u la t i on ( 15 ) ;
                                (iv)         p ro v i de s at l ea s t 3 5 % o f t h e R D A v al ue for all required nutrients as
                                             i nd i c at e d i n An n ex 3 p e r s e rv i n g.

T ot a l d i et r ep l ac e me n t

                      ( g)      I f a c l ai m i s co m bi ned with a claim that the foodstuff is suitable to replace a daily
                                d ie t , th e fo o ds t u ff s ha l l be l ab e ll ed with a statement which clearly indicates -
                                (i)          t he s er v i ng s iz e s a n d d i re c t io n s fo r u s e ;
                                (ii)         t he i nfo r m a t i on re q u ir e d b y s u b re g ul a t io n (1 5 );
                                (iii)        t ha t t he foo d st u ffsupplies all the daily required nutrients as indicated in
                                             A nn e x 3 , e x c ep t fo r en e r gy ;
                                (iv)         t ha t t he foo d st u ff s u pp l i es m o re than 3 300kJ per day: P rovided that
                                             w he r e a t ot a l d i e t r eplacement supplies less than 3 300kJ per day, there
                                                                                                                               f
                                             s ha l l be a w a rn i ng o n t h e l a be l to t he effect that the foodstuf should
                                             o nl y be c on s um e d u nd e r t h e d i r ec t su p er v i si o n o f a physician or
                                             r e gi s te r ed di e t it i an referred to in paragraph (f)(ii), in letters not less than
                                             3 m m in he i g ht .

P ro t e in cl a i ms

           ( 24 )     N o c l ai m s h a ll b e m ad e on t he label of a foodstuff that the foodstuff is a source ofprotein
                      u nl e s s t h e fo ll o wi n g r e q ui r em e nt s ar e co m pl i e d w it h :
                      (a)         I f t h e c l a im i s m ad e th a t t he foodstuff is a significant, rich or excellent source of
                                  p ro t e in , at l e as t 20 % o f th e en e rg y value of the foodstuff shall be provided by
                                  p ro t e in wi t h a n et t protein utilization value of at least 70% or a protein ef    ficiency
                                  r a ti o of 2 ,0 .
                      ( b)        i n a n y o t he r ca s e t h a n t hat referred to in paragraph (a), at least 12% of the energy
                                  v al u e o f t he foo d st u ff shall be provided by protein with a nett protein utilization
                                  v al u e o f at l e as t 70 % or a protein ef   ficiency ratio of 2,0 according to the methods
                                  o f d e t er m in a ti o n o f t he ne t t pr otein utilization value and the protein ef ficiency
                                  r a ti o li s t ed i n A nn e x 4 .
                                                                 15



                      (c)        I n a d di t i on t o t h e r e qu i rem ents referred to in paragraph (a) and (b), in the case of
                                 fo od s tu ffs i n te n d ed for persons under four years of age, the source of protein shall
                                 b e c l ea r l y i n di c a te d .
                      ( d)       I f a p ro t e in c la i m i s m a de i n t h e labelling of a foodstuff, that foodstuffshall be
                                 l a be l le d wi t h a s ta t e m e nt o f t h e p r o tein content ofeach 100g or 100ml ofthe
                                 fo od s tu ff, a s ap p ro p r ia t e , a nd , where appropriate, of a quantified serving ofthe
                                 fo od s tu ff.

U n s a tu r at e d f a tt y ac i d c l ai m s

           ( 25 )     N o c l ai m s h a ll b e m ade on the label of a foodstuffrelating to polyunsaturated fatty acids in
                      s uc h fo o ds t u ff u nl e s s t h e fo l lo w in g r e q ui r e m e nt s a re c om pl i e d w i th :
                      (a)        A t l e as t 40 % b y m a s s o f the fatty acids present shall be polyunsaturated and not
                                 m or e th a n 2 0 % b y m as s of t he fat t y a c i ds m a y be s at u r at e d.
                      ( b)       T he foo d st u ff s h al l be labeled with a declaration, expressed in gram s per 100g or
                                 m il l i li t e rs p er 10 0m l o f t he foo d st u ff, a s a p pr o p ri a t e, s ta t i ng -
                                 (i)          t he a m o u nt o f fa t o r oi l ;
                                 (ii)         t he m in i m u m a m o u nt o f polyunsaturated fatty acids which are cis, i.e.
                                              c i s - m et h yl e n e i n te r r up t ed p ol y un s at u r at e d fa t t y a ci d s ;
                                 (iii)        t he m ax i m u m a m o u nt o f s a t ur a t ed fat t y a c i ds ,
                                 g iv e n e a c h p ar t of t h e d e cl a r at i on e qu a l p r om i ne n c e.
                      (c)        T he fat i n t h e fo od s t uff sh a l l h a ve a n i o di n e v a lu e of a m i nim um of80.

C h o l es t e ro l cl a im s

           ( 26 )     N o c l ai m s h a ll b e m ad e on t he l ab e l o f a fo od s tu ff -
                      (a)        t ha t i t i s ch o le s t er o l- fr ee u nl e ss t he fo od s tu ff contains less than 0,005% of
                                 c ho l e st e r ol ;
                      ( b)       r e la t i ng t o t he lowered level of cholesterol in such foodstuffunless the cholesterol
                                 i s l o we r e d b y 2 5 % o f t h e n o rm a l c o nt e nt o f s u ch foo d s tu ff; a n d
                      (c)                                                                                             f
                                 t ha t t he foo d st u ff h a s a l ow ch o lesterol level unless the foodstuf contains less
                                 t ha n 0, 0 2% of c h ol e st e r ol

C la i ms wh i ch d e p e n d on an o th e r f o od s tu f f

           ( 27 )     N o c l ai m s h a ll b e m ad e th a t a foo d st u ff h as a particular value or benefit if the value or
                      b en e fit i s d e r iv e d w ho l ly or partly from another f   oodstuff that is intended to be consum ed
                      w it h th e fo o ds t u ff i n r e l at i o n t o w h ic h th e cl a i m i s m a de .

I rr a d i a t io n

           ( 28 )     (a)        (i )       A ll c on t a in e rs o f i r r ad i a ted foodstuffs shall be unam biguously labeled
                                            w it h th e in ternationally recognized “R adura” em blem in accordance with
                                            t he s pe c i fi c at i on s in Annex 5 together with one of the following words:
                                            “ Ir r a di a t ed ” or “ R a d ur i s ed ”, “ B es t r aa l” or “ Geraduriseerd”directly
                                            b el o w t h e e m b l e m .
                                 ( i i)                                                                   s
                                            W h e r e b ul k co n t ai n er s ofirradiated foodstuff are opened at the point of
                                            s al e i n s uc h a m an n e r that thereafter the statement that the foodstuff has
                                            b ee n ir r a di a t ed i s o b scured from the consumer’s view a notice with the
                                            i nfo r m a t i on pr e s cr i b ed i n s ub p ar a g ra p h ( i ) s h a ll be displayed in
                                            i m m e di a te p ro x i m i t y t o s u c h a fo o ds t u ff a nd i n c lear view ofthe
                                            p ur c h as e r.
                      ( b)       (i )       I n t h e c a se o f fo o ds t uffs containing an irradiated com ponent(s) in more
                                            t ha n 10 % o f th e m a s s o f the finished product, the words “ Irradiated” or
                                            “ R a d ur i s ed ”, “ B es t r aa l ” o r “ Geraduriseerd” shall appear opposite the
                                            r e le v an t co m po n en t ( s) i n t h e l i st o fingredients on the label and the
                                            i nt e r na t i on a l ly r ec o gn i z ed “ R a du r a ” e m b l e m m a y e o m i t t ed .
                                 ( i i)     W h e r e fo od s tu ffs c o nt a i ni n g an irradiated com ponent(s) in more than
                                            1 0% of t he m as s of t he finished product, are presented for sale in such a
                                                                  16



                                             m an n er t ha t th e consum er can no longer se that the foodstuff contains an
                                             i r ra d i at e d c o m p on e n t( s ) , a no t i ce with the inform ation prescribed in
                                             p ar a g ra p h ( a ) (i ) sh a l l b e d i s played in im mediate proximity to such a
                                             fo od s tu ff an d i n cl e a r v i ew of t h e p ur c h as e r .
                      (c)        T he pr o d uc er o f a n ir r a di a t ed foo d st u ff m a y, i n a d di t i on to the labeling
                                 r e qu i re m en t s i n di c a te t he p ur p os e of i r ra d i at i o n o f s u ch foodstuff, e.g.:
                                                           “ IR R AD IAT ED F OR PUR POSES OF INS ECT CONTR OL”.

                                                       E XE MP T I O NS

I n g r ed i e n t s w h ic h n e e d n ot b e n am ed

4.         ( 1)       T he fol l o wi n g i ng re d i en t s o f a fo od s t uff need not be named in the list of ingredients:
                      (a)      C on s ti t u en t s o f an i ng r e dient which have become temporarily separated during
                               t he m an u fa c t ur i ng process and are later reintroduced in their original proportions;
                      ( b)     a ny s ub s ta n c e o th er t ha n wa t er w hi c h is used as a solvent or carrier for a food
                               a dd i t iv e or n ut r i en t and which is used in an am ount that is consistent with good
                               m an u fa c t ur i n g p ra c t ic e ;
                      (c)      a ny i na c t iv e co n st i t ue n t s o f c a p su l es o r t a bl e t s;
                      ( d)     t he c on s t it u e nt s of a c o m p o un d in g re d i en t in a c a se where the compound
                               i ng r e di e nt w ou l d n ot be required to bear a list of ingredients if it were itself being
                               s ol d pr e p ac k ed a s a foo d st u ff.

F oo d st u f f s wh i ch n e e d n ot b ea r a l is t of i n g r ed i e n t s

           ( 2)       T he fol l o wi n g fo od s tu ffs n e ed n ot be l a be l le d wi t h a l is t of i n gr e di e n ts :
                      (a)      W a t e r t o wh i ch no i ng r e dient other than carbon dioxide has been added and the
                               n am e o f wh i c h i nd i c at e s t h a t i t ha s be e n c a rb o na t e d;
                      ( b)     v in e g ar s wh i ch a re d er i ve d by m eans of ferm entation exclusively f     rom a single
                               b as i c p r od u ct a nd t o w hi c h n o o t h er i ng r ed i e nt h as b ee n a d d ed ;
                      (c)      a da i r y p ro d uc t t o which no ingredient other than m ilk, a starter culture or rennet
                               h as b ee n ad d ed ;
                      ( d)     a ny d ri n k r e fer r e d t o i n S o r gh u m B ee r Ac t , 1 9 62 ( Ac t No . 63 of 1962);
                      (e)      b ee r as d es c ri be d in t he L iq u or A ct , 19 8 9 ( Ac t No . 27 of 1 98 9 ) .

P ro p or t i on s o r am ou n ts

           ( 3)       A ll i ng r e di e nt s of a m i x tu r e , c o m p ou n d o r b l e nd a s w el l as fo odstuffs for which
                      c om p os i t io n al s ta n d ar ds have been laid down under the Act or under another act, shall be
                      e xe m pt fr om th e pr o vi s i on s of section 3(1) of the Act relating to the specification on the
                      l a be l of t he p ro p or t ions or am ounts in which the ingredients are present, unless explicitly
                      o th e r wi s e p r ov i de d by r eg u la t i on .

C om p l e t e e x e m p t i o n s

           ( 4)       T he fol l o wi n g fo od s tu ffs , so l d a s su c h, s ha l l , u n le s s o therwise provided in these
                      r e gu l at i o ns , be e xe m p t fro m t h e r e qu i r em e nt s re g a rd i ng l ab e l in g :
                      (a)          H en s ’ e g gs a nd os t r i ch eg g s ;
                      ( b)         u np r oc e s se d ve g et a b le s an d fr u i t w hi c h h a ve n ot b ee n m i xe d ;
                      (c)          a ny fl ou r c o n fe c t io n ar y wh i ch is prepacked in n open or transparent packaging
                                   o nl y ;
                      ( d)         a ny p re p ac k e d c on fe ct ions comm only known as one-bite sweets, which are sold
                                   i nd i v id u al l y ;
                      (e)          w he a te n pr o du c ts which are not prepacked and for which compositional standards
                                   e xi s t in t er m s o f t h e A g ri cultural P roduct Standards Act, 1990 (Act No. 119 of
                                   1 99 0 );
                      ( f)         a ny d ri n k r e fer r e d t o i n th e Li q uo r Products Act, 1989 (Act No. 60 of 1989):
                                   P ro v i de d t h a t w he r e the drink contains the colourant “tartrazine” the fact shall be
                                   i nd i c at e d o n th e la b el i n a cc or d a nc e wi t h t h e p r ov i si o n s o f t h e A c t;
                                                                     17



                        ( g)        u np r oc e s se d fi s h , m ea t an d po u lt r y w h ic h ha v e n o t b e en p re p ac k e d;
                        ( h)        u np r oc e s se d fi s h , m eat and poultry prepacked in such a way that the purchaser is
                                    a bl e t o i de n t ify t he co n t en t s o f th e pa c ka g e ;
                        (i )        a ny foo d st u ff p r ep a r ed an d so l d on the prem ises ofa catering establishm ent for
                                    i m m e di a te c on s um p ti o n ;
                        (j )        u np a ck e d o r tr a n sparently-packed portions of foodstuffs that are sold as snacks on
                                    t he p re m is e s o f pr e p ar a t io n ; a n d
                        ( k)        a ny foo d st u ff w h ich is sold in bulk other than by retail and which is accompanied
                                    b y r e le v a nt t ra d e d o cu m en t s r e fle c t in g al l pa r t ic u l ar s re q uired by these
                                    r e gu l at i o ns t o a pp e a r o n t h e l a b el o f a pr e p ac k ed foo d st u ff.

S u g a r a n d ch o co l a te c on f ec t i on a ry

            ( 5)        S ug a r a n d c h oc o la t e confectionary and table jellies shall be exem pt from the provisions of
                        r e gu l at i o n 3 ( 10 ) .

P ec t i n - c on t ai n i n g f o o d s t u f f s

            ( 6)        J el l y , fr u it j elly containing less than 0,6% of added pectin or pectinaceous m aterial, and all
                                                                                                                      s
                        j a m s co n ta i n in g le s s than 0,3% of added pectin shall, provided such foodstuff contain no
                        t hi c k en e r o t he r t ha n p e c ti n , b e ex e m p t fr o m the requirement that thickeners shall be
                        d ec l a re d on t he l ab e l.

S ma l l p ac k ag e s

            ( 7)        S ub j ec t t o r e gu l at i o n 3 ( 6) a ny pr e p ac k ed foodstuff the packaging ofwhich has a total
                        e xt e r io r a r e a o f l e s s t h an 2 0 0 0m 2 s ha l l b e ex e m pt from the requirem ents regarding
                        l a be l in g , w i t h h e e x ce p t io n o f t he de c l ar a t io n of t he n am e o f t he foo d st u ff.

                                                          W I T H R AW AL

5.          T he r eg u la t i on s promulgated under Government notice No. R . 908 of 27 M ay 1977, as am ended by
            G ov e rn m en t No t ic e s N o s. R . 1 38 9 of 2 2 July 1977, R. 1843 of 28 August 1981, R . 2298 of 2
            O ct o be r 19 8 4 a n d R . 2 5 67 of 1 5 Novem ber 1985, are hereby withdrawn in so far as they relate to
            fo od s tu ffs.

                                                      C O M ME NC E M E N T

6.          T he s e r e gu l a ti o ns s ha l l co m e i nt o op e ra t io n o n 1 M ay 19 9 5.

                                                              A NN E X 1

C AT E G O R I E S O F I N G R E D I E N T S W H ICH MAY B E IDENTIFIED BY T HE IR CAT EG O RY
                            N AM E I N A L I S T O F I N G R E D I E N T S

A ci d s, b as e s a n d s a l ts .
A nt i c ak i ng a ge n ts
A nt i foa m in g a g e nt s .
A nt i- o xi d a nt s .
C he w in g- g um ba s e s.
C lo u di n g a g en t s .
C ol o ur a n ts ( ex ce p t in g ta r t ra z i ne ) .
 Em u ls i fi er s .
E m u l si fy in g sa l t s.
E nz y m e s .
F ir m in g ag e nt s .
F la v ou r a nt s .
F la v ou r en h a nc e rs ( ex c e pt i ng M S G a n d s o di u m c h lo r i de ) .
F lo u r i m pr o ve r s .
                                                                 18



F oa m in g a g e nt s .
G el l i ng a ge n ts .
G la z i ng ag e n ts .
H er b s a n d s p ic e s .
R ai s i ng ag e n ts .
S ta b i li s er s .
S ta r c he s .
T hi c ke n e rs .
V eg e ta b l e o i ls a nd fat s .




                                                          A NN E X 2

C L A IM S R E L A T I NG T O FO O D S T UF F S F O R PA RT I CU L A R N UT RI T IO N AL U S ES :
                          P RE S C RI B E D E N E R G Y S T AT E ME NT

D ef i n i t i on

1.         F or t he p ur p os e of r eg u l at i o n 3 (1 4 ) (c ) “ t h e p r e sc r i be d e n e rg y s t a te m en t ” m e an s -
           (a)       i n r e l at i o n t o a foo d st u ff w i th a n energy value of 50kJ or m ore per 100g or 100ml ofthe
                     fo od s tu ff, a s th e ca s e m a y b e, a st a t em e nt of -
                     (i )         t he e ne r g y v al u e , expressed in kilojules, of each 100g or 100m l of the foodtuff as       ,
                                  t he c as e m a y b e , a n d , w he re appropriate, of a quantified serving of the foodstuff;
                                  a nd
                     ( i i)       t he a m o u nt o f c a rb o hy d r at e , protein and fat contained in each 100g or 100ml of
                                  t he fo od s tu ff, a s th e case may be, and, where appropriate, in a quantified serving
                                  o f t h e fo o ds t uff;
           ( b)     i n r e l at i o n t o a foo d st u ff w i th an energy value of less than 50kJ per 100g or 100m l of the
                     fo od s tu ff, a s th e ca s e m a y b e -
                     (i)          a s a s ta t e m e nt r e fe r r ed t o i n p a r ag r a ph (a ) ; or
                     (ii)         a st a t em e nt t o t h e e ffe ct that the energy value of the foodstuff is less han 50kJ per
                                  1 00 g or 10 0 m l of t h e fo od s tu ff, a s th e ca s e m a y b e .

E n e r gy co n ve r s io n f a c to r s

2.         I n t h e c a l cu l at i o n o f t h e e n e rg y va l ue o f a foo d st u ff for the purposes ofthe prescribed energy
           s t at e m e n t r e fer r e d t o i n th i s A n ne x th e fo l l ow i ng co n ve r s io n fa c t ors shall be employed:
           (a)         1 g o f av a il a b le c ar b oh y dr a t es ( e xp r es s e d a s m on o s ac c ha rides) shall be deem ed to
                       c on t r ib u t e 1 6k J ;
           ( b)        1 g o f su g ar a lc o ho l sh a l l b e d e e m e d t o co n tr i b ut e 10 k J;
           (c)         1 g o f pr o te i n s h a ll b e d e em ed t o c o nt r i bu t e 1 7 kJ ;
           ( d)        1 g o f al c oh o l ( e t an o l) s ha l l be de e m e d t o co n tr i b ut e 29 k J;
           (e)         1 g o f fa t sh a l l b e d e e m e d t o co n tr i b ut e 37 k J;
           ( f)        1 g o f or g an i c a c i d s ha l l be de e m e d to c on t r ib u te 1 3k J .

                                                          A NN E X 3

R E C O M ME NDE D DIE T ARY AL LO WANCE S FOR T HE PURPO SE OF T HE SE REG UL ATIONS

                                  N u t r ie n t        U n i t of       A d u l ts a n d ch ildren
                                                     m ea s u r e me n t o ld e r t h an 1 0 y ea rs
P ro t e in …… …… …… …… …. . ……… …… …… …… ……………              G                        56
V it a m i n A… …… ……… …… …… …… ……… …… …………….         u g r e ti n o l 1            1 00 0
V it a m i n D… …… ……… …… …… …… ……… …… …………….              u g2                        5
V it a m i n E… …… ……… …… …… …… ……… …… …………….          m g a- T E 3                   10
V it a m i n C … …… ……… …… …… …… ……… …… …………….              mg                        60
V it a m i n B 1 o r t h ia m in ……………………………………………..        mg                       1 ,4
                                                               19



V it a m i n B 2 o r r i bo fl avin……………………………………………                                         mg                         1 ,6
N ic o t in i c a c i d, ni c otinamide or niacin…………………………….                                mg                          18
V it a m i n B 6 o r p yr i d ox i n…………………………………………..                                       mg                          2
F ol i c a c i d o r fo l ac i n ……… ………………………………………..                                       ug                         2 00
V it a m i n B 1 2 o r c y anocobalam in……………………………………                                       ug                          1
B io t i n… …… ……… …… …… …… ……… …… …… …… ………                                                 ug                         1 00
P an t ot h e ni c ac i d ……… …… …… …………………………………                                            mg                          6
C al c i um …… …… ……… …… …… …… ……… …… …… ………                                                 mg                         8 00
P ho s ph o ru s …… …… …… ……… …… …… ………………………                                                mg                         8 00
I r on …… …… …… ……… …… …… …… ……… …… …… …… …                                                  mg                          14
M a g n es i um …… …… …… ……… …… …… …… …………………                                                mg                         3 00
Z in c …… …… ……… …… …… …… ……… …… …… …… ……. .                                                 mg                          15
I od i n e… …… …… ……… …… …… …… ……… …… …… ………                                                 ug                         1 50

1.     ug retinal = 1 retinol equivalent (R E) = 6 ug trans-B -carotene = 12 ug other provitamin A-carotenoids = 3,33 IU
       ( i nt e r na t io n a l u ni t s ) v i t am i n A = 1 0 I U p r ov i t am i nA - c ar o t en o id s
2.     “ As c ho l ec a l ci fe ro l , 1 u g c h ol e ca l c ife r ol = 4 0 I. U . o f vi t a m i n D ”.
3.     “ a t o co p he rol equivalents 1mg d,a-tocopherol = 1 a-T E (tocopherol equivalents) = 1,49 i.U. = 1mg dl -
       a - t oc o p he r ol - a ce t a te ) ”.

                                                         A NN E X 4

ME T H O DS O F DE T E RM IN I NG NE T P RO T E I N U T I L I S AT ION VAL UE , TH E PROT EIN
E FF I CI E N CY RA T IO , A ND T H E P RO T E I N A ND FA T C O N T E N T S O F FO ODS TUFFS

N et p r o t ei n u t i li za ti o n v a lu e an d p r ot e in e f f i c ie n cy r at i on

1.        N et p ro t e in ut i l i za t i on value and the protein efficiency ratio ofa foodstuff are determ ined according
          t o t he m et h od s de s cribed in the latest edition of“ Official M ethods of Analysis ofthe Association of
          O ffi c i al An a l yt i c al C h e m i s ts” published by the Association of Official Analytical C hem ists ofthe
          U ni t e d S ta t e s o f Am er i c a.

2.        D et e r mi n a t i on of p r o t ei n co n te n t o f f o o d s t u f f

               F AC T O R S F O R C O NV ER T I N G T OT AL NI T R O GE N T O P R O T EI N

                                    F oo d st u f f                                                         F ac t or
C er e a ls , so y a a n d s o ya pr oducts………………………………………….                                                 5 ,7 0
O il s ee d s a n d n u ts … ……… …… …… …… ……………………………..                                                      5 ,3 0
M i l k an d d a i ry p ro d uc t s …………………………………………………..                                                    6 ,3 8
G el a t in e …… …… ……… …… …… …… ……… …… …… ………………                                                            5 ,5 5
A ll o th e r fo o ds …… …… …… …… ……… …… ………………………….                                                         6 ,2 5

F at c on t en t of f o o d s t u f f s

3.        T he fat c on t e nt of a foo d stuffis determined according to the method described in the latest edition
          o f “ O ffi c i al M e t ho d s o f An alysis of the Association of Off      icial Analytical C hem ists” published by
          t he A ss o ci a t io n of O ffi c ia l An a l yt i ca l C h e m i s t s o f t h e U n it e d S t a te s of Am e ri c a .

                                                         A NN E X 5

T he i nt e r na t io n a ll y re c ognized R adura em blem together with the words “ Irradiated” or “ radurised”directly
b el o w i t in t he fo r m o f ei t he r of t h e facsim iles hereunder shall be displayed in a conspicuous place on the
b ul k co n ta i n er o f i r r ad i a te d pr o du c ts. T he emblem shall be clearly visible and the letters clearly legible.

F ac s i mi l ee 1
                                                              20




F ac s i mi l e 2




S p e c i f i c at i o n

1.          E m b l em an d qu a li fy in g wo r ds “ Irradiated”or “R adurised” shall be printed in bold print against a
            c on t r as t i ng ba c k gr o un d , clearly visible, easily legible and indelible and the legibility shall not be
            a ffe c t ed b y p ic t o ri a l or a ny ot h e r p r in t e d m a t t er .

2.          T he m i n i m u m o ut e r c ircle diam eter of the emblem shall be 10mm except in the case ofa package of
            w hi c h t h e a r ea o f t h e m a in p an e l i s le ss than 12 000m m2, where the size of the em blem m ay be
            r e du c ed i n t h e p r op o rt i o ns pr e s cr i b ed i n r e gu l at i o n 2( 8) ( b )( i ) .

3.          T he e m b le m sh a ll b e c o ns t r uc ted as indicated in F acsimile 3 with relative sizes and indicated by
            “ A”.

4.          T he l et t e rs o f q u al i fyi n g w o rd s shall be ofuniform size throughout and of the ame relative size as
            i nd i c at e d b y “ A ”.

F ac s i mi l e 3
S YM B O L C ON S T R U C T I ON

				
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