Food RegulationsFood Regulations

E.G. SOMAPALA

Former Government Analyst

INTRODUCTIONINTRODUCTION Why you need Regulations?

To protect consumer To protect industry To control imports

1. Food Act No. 26 of 1980

2. Food (Amendment) Act No. 20 of 1991

3. Food (Amendment) Act No. 29 of 2011

FEATURESFEATURES

a) An Act to regulate and control the Manufacture, Importation, Sale & Distribution of Food

b) To establish a Food Advisory Committee

c) To repeal the Food & Drugs Act of 1949

Part II – AdministrationPart II – AdministrationFOOD ADVISORY COMMITTEEFOOD ADVISORY COMMITTEE

(a) ex-officio members:1. Director General of Health Services –

Chairman

2. Director –in charge of Food Control Administration – Secretary

3. Two Deputy Directors-General of Health Services in charge of public Health Services

4. Two Asst, Directors of the Dept. of Health services in charge of Food Control Administration

5. Govt. Analyst or his nominee

6. Director General of Customs or his nominee

7. Director General of Consumer Affairs Authority or his nominee

8. Director General of SLSI or his nominee

9. Director General of Department of Commerce or his nominee

10. Director General of Dept. of Animal production and Health or his nominee

11. Chief Medical Officer of Health of Colombo Municipal Council

12. City Analyst of CMC13.Food Commissioner or his nominee14. Nutritionist from MRI15. Legal Officer of the Ministry of the

Minister to whom the subject of Health is assigned

Food Advisory Committee contd.(b) nominated members:

1. An officer nominated by the secretary to the Ministry of the Minister to whom the subject of Local Govt. and Provincial Councils

2. A Food Technologist nominated by the Minister

3. A Food Microbiologist nominated by the Minister

4. A Food Scientist nominated by the Minister

5. A member nominated by the Minister who shall represent commercial interests relating to food

6. A member nominated by the minister who shall represent industrial interest relating to food

7. Two members nominated by the Minister to represent the interests of consumers relating to food

IMPLEMENTATION OF FOOD ACT NO. 26 OF 1980 IN SRI LANKAIMPLEMENTATION OF FOOD ACT NO. 26 OF 1980 IN SRI LANKA

MINISTER OF HEALTH

FOOD ADVISORY COMMITTEE

CHIEF FOOD AUTHORITY 1.Technical Sub Committee(DG of Health Services) 2. Regulation sub committee

3. labeling & Advertising sub committee

FOOD AUTHORITY(MOH, DPDHS, LOCAL GOVT.)

AUTHORIZED OFFICERS(MOH, F&DI, PHI, FI)

Food Seizure Food Sampling Inspection& Detain Formal Informal Quality control & advisory

Approved Analyst ReportAddl. Approved Analyst

Report

Legal Proceedings

Chief Food Authority – Director General of Health ServicesFood Authority - Municipal council/MOH

- Local Govt./MOH- Excise Commissioner for excisable foods- Director General of customs in Port

Authorized Offices (AO)

MOH, F & DIPHI, FIVeterinary Surgeon for Meat only

Officer authorised by the Ex.Com. or DG CustomsAO shall exercise the powers of Police Officer in terms of Code of Criminal Procedure Act No. 15 of 1979

Duties of AO

1. Inspection of premises/vehicles, open and examine any receptacle or package.

2. Seize and detain (inform the relevant Food Authority)

3. Sampling – formal or informal

4. When AO is MOH, DG of Customs, Commissioner General of Excise they can examine books, records and documents and make copies.

5. No person shall obstruct AO

6. No person shall make misleading on false statements to AO

Authorized Officers contd. Refusal to take sample is an obstruction Every vendor shall disclose the name, address and such other particulars

to AO No person shall remove, alter, tamper or otherwise interfere in any manner

with any food seized by AO Any seized food may be kept or stored in the same building or removed to

any other place a his discretion AO shall inform the relevant Food Authority of any seizure madeunder the

Act Seized articles may be destroyed if Authority is satisfied that there has

been contravention of any provisions of the Act/Regulations. The owner should consent in writing to the destruction

Otherwise inform the Magistrate Court and follow up

Food (Labelling & Advertising) Regulations 2005

1. Package or container is labeled in accordance with the regulations

2. Label with two languages (with certain exceptions)

3. Label indelibly printed or painted or affixed on the main panel (Supplementary label may be affixed for imported foods)

4. (i) Main panel:a) Common Name - two languages

b) Brand/Trade Name - one or more languages

(Shall not mislead the public)

c) Net contents in international symbols

eg: g or kg, ml or l

Contd….

(ii) Main or any other panel – anyone or more of the three

languages

a) Food Additives by name or INS number

b) Instructions for storage/use, if any

c) Name & address of manufacturer, packer or distributor in Sri Lanka

d) Batch No. or Code No. or decipherable code marking

e) The date of expiry – exp date/Â.ª.âµ¼

f) The date of manufacture

g) Bulk imports & repacking – date of manufacture, date of repacking

h) List of ingredients in descending order

i. Country of origin for imported foodsii. Any other declarations required by regulations

Letter Sizea) Common name minimum height 3 mm and shall be not less than

1/3 of brand name

b) When common name consisted of more than one word, the words shall be in identical type and size and similarly displayed

c) 25 g or 30 ml or less size packs – letter size shall not be less than 1.5 mm (exceptions may be allowed by Chief Food Authority for packages not exceeding 25 sq.cm.)

d) Net content & Date of Expiry letter size

Minimum Height Area1 mm Bottles closures containing aerated waters and liquid with not exceeding 1.5 mm 120 cm2

3 mm 120 – 240 cm2

6 mm 240 – 600 cm2

9 mm exceeding 600 cm2

e) Date of Expiry :Exp/Expiry/Best Before/Use Before

f) Oil Source has to be declared

g) Blended “X” Vegetable OilX – more than 75% of single constituentWhen none of the oil exceeds 75%“Blended Vegetable Oil”- Constituents shall be declared on the label

h) Use the word “butter”Sugar/Chocolate confectionery – at least 4%

Butter fat of total fatFlour confectionery – entirely of butter fat

i) Artificial ProductsEg: Artificial Vinegar Similar words in

Artificial Cordial close proximity

No pictorial representations

i) Irradiated foods should have the international logo for irradiation

SpecialSpecial ClaimsClaims

i. “Food is recommended, prescribed or approved by Medical Practitioner, Association or any Professionals” – not allowed – in label or advertisement

ii. False/misleading claims

iii. Word “Pure” – no additives of any kindWord “Natural” – Unmixed, unadulterated

No additives, unprocessed, (pasteurization, chilling, freezing allowed - It should be biological material

iv. Source of nutrient – shall have 1/3 of recommended daily dietary allowance

v. Source of Protein – Contribute 12 g protein per day. 20% of Energy value of food is provided by

protein

vi. Vegetable oil label with “no cholesterol” should carry a statement “Vegetable oil does not contain cholesterol” in close proximity to the above

vii. Fortified/enriched with Vitamin C- not less than 40 mg of Ascorbic acid per 100 g of the product.

Special Dietary UseSpecial Dietary Use

i. Low Sodium - declare the sodium content in mg per 100 g

ii. Energy provide- one day consumption shall provide 300 K cal.- Declare the K cal contribution per 100 g of ford

(beneficial/protective)

iii. (a) Dietary Fats for heart diseases – not allowed

(b) Medicinal properties for invalids – not allowed (cure or prevent illness)

(c) Food use for any illness – not allowed

(d) Food to be an aid for slimming, weight control or weight reduction – not allowed

(e) Diabetic food – 60 % of the carbohydrate content normal food

Food (Colouring Substances) Regulations Food (Colouring Substances) Regulations 20062006

Added colouring substances not permitted in the following foods.

Any raw or unprocessed meat, poultry fish, fruits, vegetables, coffee, tea, bread, cream, liquid milk, condensed milk, powdered milk.

Exceptions

Flavoured milk, yoghurt, butter (natural), cheese (natural)

Permitted Colouring SubstancesPermitted Colouring SubstancesColourColour Common NameCommon Name INS NumberINS Number

Red Carmoisine 122

Poncean 4R 124

Erythrosine 127

Allura red 129

Yellow Sunset Yellow FCF 110

Tartrazine 102

Blue Indigo Carmine(Indigotine) 132

Brilliant Blue FCF 133

Green Green FCF 143

Permitted Natural ColoursPermitted Natural Colours

Curcumin 100(i) Riboflavin 5’ Phosphate 101(i)Cochineal 120 Riboflavin 5’Phosphate,Na 101(ii)Chlorophyll s 140 Chlorophylls copper cpx 141(i) Caramel class I 150 a Caramel class III 150cCarotenes 160 a(ii) Caramel class IV 150dAnnatto Extracts 160 b

Paprika oleoresin (Capsanthin or Capsorubin) 160 cLycopene 160 d Carotenal;Beta-Apo-8 160e

Carotenoic acid,Methyl or Ethyl ester of Beta-Apo-8’ 160fFlavoxanthin 161 a Canthaxanthin 161gBetanin(Beet red) 162Anthocyanins 163(i) Grape Skin Extract 163(ii)Titanium Dioxide 171

Food (Packaging Materials and Articles) Regulations - 2010

1. Import, manufacture, transport, advertise for sale, expose for sale, sell, package, store, use or distribute any food packaging material or article if;

(a) it is injurious to health

(b) deteriorates the organoleptic characteristics of food

(c) changes the nature, substance and quality of food

2. Manufacture/import any material/article intended for packaging of food

Shall have printed

(a) “FOR FOOD USE” or relevant words or designated symbol

(b) special conditions to be observed in the use

(c) name & address or registered trade mark of manufacturer

Packaging materials contd.

3.Raw materials used in the manufacture of packaging material shall be certified by the manufacturer OR in compliance with International standards to say food grade quality raw materials are used in the manufacture.

Food Packaging contd.4. Plastic laminates used for food packaging:

all components of laminating including adhesives and ink shall be of food grade/international standards

5.Enamel or glazed earthware (capable of imparting Pb,As,Cd or any other toxic substance) not allowed unless it passes the leaching test

Food Packaging contd.5. Packaging material or article made of enamel or

glazed earthware is not allowed, if it is capable of imparting Lead, Arsenic, Cadmium or any other toxic substance to food.

During storage the leachate ( Fill with 4% Acetic acid and keep for 24 hours) shall not exceed the

0.2 mg/kg(ppm)

Food Packaging contd.

6. Packaging materials made of Polyvinyl chloride shall not contain more than 1 mg/kg of vinyl chloride monomer.

Food shall not contain more than 0.05mg/kg of vinyl chloride.

Food Packaging contd.

7. No vinyl chloride plastics in coatings applied to fresh fruits

No acrylonitrile bottle/ box/ container for packaging/ storing/ delivering/ expose for sale.

Packaging – other prohibitions1. package/container used for non-food product

2. Sugar/flour in sack previously used for other purposes

3. Edible oil/fat in bottle or metal container previously used for other purposes (tankers and silos exempted)

4. Plastic containers previously used for other purposes (however with an extra food grade wrapper it is possible)

5. Rice in gunny bag or polysack previously used for other purposes

6. Bottled drinking water containers (however containers not less than 18L previously used for water only may be reused)

7. Recycled plastic packages, appliances, containers

Exception:

box or crate previously used for vegetables can use for fruits and vice-versa

Packaging – other prohibitions1. Any coin, toy or other article in food exposed for sale

exemptions:

- article for measuring the recommended quantity (sterile)

- label completely enclosed in an interior wrapper with no direct contact with food

- reduced iron powder for oxygen absorption; this shall not contaminate food; this shall be labeled

“OXYGEN ABSORBER”

“DO NOT EAT CONTENTS” and

“CONTAINS IRON POWDER”

Food (Bread standards) Reg. 1994 Standards for bread:

white bread(sliced or not) shall be the product by baking a yeast leavened dough prepared from “white bread” wheat flour and water with or without the addition of optional ingredients and permitted colours;

Bread contd. Any part of the bread the moisture content

shall not exceed 40%. Acid insoluble ash shall not exceed 0.1% Ingredients: wheat flour, baker’s yeast,

edible common salt, water

Bread Optional Ingredients. Optional Ingredients:(revised in 2011)

sugar

milk & milk products

tapioca flour, rice flour, kurakkan flour, corn flour, soya flour, potato starch and any other edible flours and edible oil seeds.

Bread: optional ingredients contd. Gluten – not exceeding 2% by mass of flour Malt products – not exceeding 2% by mass

of flour Vitamin B1 – nicotinic acid or nicotinamide

hydrochloride not exceeding 0.25% by mass of flour

Food(Bread standards)-new addition in 2011 In the preparation of a bread, where any

optional flours referred is added and the percentage of the added optional flour is not less than 10% m/m, the name of the such optional flour may be named in the bread

Food (shelf life of imported food items) 2011 All items of food imported to Sri Lanka shall

at the point of entry posses a minimum period of sixty percentum(60%) of unexpired shelf life.

This is not applicable to fresh fruits, vegetables & potatoes

Shelf life contd. Period is calculated based on the date of

expiry declared by the manufacturer Similar words for date of expiry:

“end of shelf life”

“best before”

“use by”

“use before” or similar words

Definition for shelf life Period of time between the date

manufacture and its usability by the consumer, during which time the product is safe for human consumption and is of satisfactory quality in terms of nutritional value, flavour, texture and appearence

Food( Formaldehyde in fish) Regulations 2010 Any fish in Sri Lanka which contains

Formaldehyde levels exceeding 5mg/kg(ppm) is not permitted to

import, transport, distribute, store, sell or expose for sale

F00d(Melamine in Milk & Milk Products) Regulations 2010 Maximum level permitted is 1.0 mg/kg

A health certificate shall be produced from National Food Safety Authority of the country of origin

THANK YOU