ADULTERATED FOOD AND DRUGS REGULATIONS

ADULTERATED FOOD AND DRUGS REGULATIONS

ADULTERATED FOOD AND DRUGS.

Subsidiary legislation under this Chapter, with sub-
sequent ainendivents (if any) incorporated, is set out as
follows-

Page
Adulterated Food and Drugs Regulations... ... 5
Preservations in Food Regulations ... ...... 11

ADULTERATED FOOD AND DRUGS REGULATIONS.

(Cap. 132, section 3).
(Ordinance No. 8 of 1935).

[1st July, 1936.]

1. The standards contained in the Schedule are pres-
cribed in respect of the food and drugs mentioned therein.

2. No preservative whatsoever shall be added to any
milk or to any product of mi.1k.

.3. (1) - Every tin or other receptacle containing con-
densed, separated or skimmed milk sold or exposed for sale
for consumption in the Colony shall bear a label; and on
every such label and oil the wrapper, if any, of every such
tin or other receptacle there shall be printed in large and
legible type in English and Chinese the words 'This is
separated (or, as the case may be, skimmbed) milk, children
under one year of age should not be fed on it.'


(2) For the purpose of this regulation any tin or other
receptacle containing condensed, separated or skinimed milk
shall be deemed to be exposed for sale if it is found in
any part of a shop.





4. (1) Every tin or other receptacle containing dried
partly skilnined milk sold or exposed for sale for consump-
tion in the Colony shall bear a label; and on ever), Such
label And on the wrapper, if any, of every such tin or
other receptable there shall be printed in large and legible
type in English and Chinese the Words 'This is dried partly
skimmed milk and children under one year of age should
not be fed on it except under medical advice'

(2) Every tin or other receptacle containing dried
skimmed milk sold or exposed for sale for consumption in
the . Colon), shall bear a label; rind on every such label
and on the wrapper, if any, of every such tin or other
receptacle there shall be printed in large and legible type
in English and Chinese the words 'This is dried skimmed
milk, and children under one year of age should not be.
fed on it'

(3) For the purposes of this regulation any tin or
other receptacle containing dried full cream, dried partly
skimmed or dried skimmed milk shall be deemed to be
exposed for sale if it is found in any part of a shop.

(4) Dried milk, whether dried full crearn milk, dried
partly skimmed milk or dried skimmed milk, shall be sold
or exposed for sale in the container in which it ~vas
originally packed.

5. (1) Sterilized milk or sterilized cream shall be
sold, offered or exposed for sale only in receptacles.of a
type approved by the Urban Council. For the.
of this regulation 'receptacle' includes any cap, disc,
stopper or cover attached to a receptacle.

(2) Every receptacle shall, bear a label nffixed thercto
on which shall be printed in large and legible type in
English the words 'STERITIZED WHOLE MILK' or
'STERILIZED CREAM' as the case may be and in
English lettering of ordinary type the name and address
of the producer and the presence, if any, of any substance
riot ordinarily found in milk or cream.





6. A certificate of analysis shall be in the following G.N.A. 262/48.

1 orm-

To ....................................

I, the undersigned, an analyst appointed under
'The Adulterated Food and Dritgs Ordiiiaitc,,.'
do hereby certify that I receVved on the day
of ' 19 ' froill
a settled packet marked
said to contain a sample ofthat 1 found,
the seals intact and have analysed the contenis of
the said packet and declare the residt of Pn.y
analysis to be as follows-

I aim of opinion that the same is a
sample of
or
I ain, of opinion that the said sample contained
the Parts as under, or the foreign
ingredients as under.

observations.

As witness iny hand this day of

' 19

Government Chemist.

Note: -All percentages given in definitions or standards pres-
cribed are, unless otherwise specified, percentages by weight.

7. Any' person whoacts in contravention of reguli- G.N.A. 79/51.
tions 2, 3(1), 40), (2), and (4), and 5 shall be liable to a
fine of one thousand dollars.

8. These regulations may be cited as the Adulterated
Food and Dru~s Regulations.





SCHEDULE. [reg. l.]

The following standards are prescribed in. respect of the
following food and drugs-
(1)Aerated Waters are potable waters impregnated with carbon
dioxide, or with oxygen or with both under pressure, with
or without a mixture of soda, potash, lithia or the like salts.
They shall not contain any lead or other poisonous metal,
nor any foreign substance other than harmless colouring
and flavouring materials and one only of the following
preservatives in amount not exceeding two grains per pint-
(a) sulphur dioxide;
(b) sodium benzoate;
(2)Butter is the clean, non-rancid fatty substance obtained by
churning milk or cream. It shall contain not less than
80.0% of milk fat, not more than 16.0% of water, nor
more than 4.0% of salt. It shall not be mixed with any
foreign fat or oil, and it shall not contain any foreign
substance except salt (sodium chloride), and harmless
colouring matter;
(3)Margarine is any article of food, whether mixed with butter
or not, which resembles butter and is not milk-blended
butter. It shall be free from rancidity oind not contain
more than 16% moisture or more than 10% butter fat.
It shall contain no preservative except to the extent of
0.15% by weight of benzoic acid and 0.15% by weight of
sodium benzoate.
Every recel)tacle containing margarine shall be clearly
marked 'MARGARINE' in large letters and also with the
additional words 'containing not more than 0.15% by weight
of benzoic acid and 0.15% by weight of sodium benzoate
and no other preservative' (where the margarine contains
such preservatives), and every packet sold retail shall be
similarly marked;
(4)Cheese is the solid or semi-solid product obtained by
coagulating milk with rennet or acid, with or without the
addition of ripening ferments, seasonings, salt (sodium
chloride), and harmless colouring matter. If shall contain
not less than 30.00/c of milk fat in its water-free substance,
and it shall not contain any foreign fat;
(5)Cream Cheese is cheese made from milk and cream. it
shall contain not less than 60.0,% of milk fat in its water-
free substance;
(6)Whole-milk Cheese is cheese made from milk.' It shall
contain not less than 50.0% of milk fat in its water-free
substance;
(7)Skim-milk Cheese is cheese made from milk from which
part of its fat has been removed. It shall contain not
less than 10.0% of milk fat in its water-free substance;
(8)Coffeeis the seed of the coffea arabica and other species of
coffea. Coffee as sold shall contain no foreign substance;
(9)Ground Coffee shall consist of coffee seeds roasted and
ground. It shall contain no foreign substance and shall
yield when examined by Jones' process. not more than
27.0% of hot water extract. It shall yield not more than
6.0% of ash (of which the proportion soluble in water
shall be not less than 50.0%);
(10)Drugs and Ingredients or component parts of drugs must
conform to the standard of the British Pharmacopaia;





(11)Edible Oils and Fats are the fats and oils commonly
recognized as wholesome foodstuffs. They shall be free
from rancidity and decomposition and from offensive odour
and taste. They shall not contain any mineral oil;
(12)Ghee shall not contain more than 1.0% of moisture. it
shall be free from rancidity and shall yield a Reichert-Meissl
value of not less than 28. It shall contain no preservative
other than salt (sodium chloride);
(13)Ginger is the washed and dried or the decorticated and
dried rhizorne of thezingiber officinale. It shall nA contain
any exhausted or partially exhausted ginger nor any foreign
vegetable or mineral substance;
(14)Preserved Ginger shall be ginger which has been preserved
by boiling with water and cane sugar. It shall contain no
other foreign substance;
(15)Lard is the clean fat rendered from the meat of the hog.
It shall contain not more than 1.0% of substance other than
bog fat unavoidably incorporated with it in the process of
rendering, and not more than 1.0% of water. It shall not
contain any foreign substance;
(16)Milk-The quantity of milk fat present in inilk must be
.not less than 3.25% of the total companent parts thereof.
The quantity of milk solids, other than milk fat, present in
milk must be not less than 8.5% of the total component
parts thereof;
(17)Buffalo Milk shall contain not less than 5.0% of milk fat
and not less than 9.0% of solids not fat;
(18)Reconstituted Milk-The quantity of milk fat present in
reconstituted milk must not be less than 3.25% of the total
component parts thereof.
The quantity of milk solids, other than milk fat, present in
reconstituted milk must not be less than 8.5% of the total
component parts thereof;
(19)Reconstituted Cream-The quantity of milk fat present in
recopslituted cream must not be less than 25% of the total
component parts thereof;
(20)Dried Full Cream Milk is milk which has been concentrated
to solid or powder form. It shall contain not less than 26%
of milk fat;
(21)Dried Partly Skimmed Milk is partly skimmed milk which
has been concentrated to solid or powder form. It shall con-
tain less than 26% of milk fat but more than 8% of milk
fat;
(22)Dried Skintmed Milk is skimmed milk which has been
concentrated to solid or powder form;
(23)Sweetened Condensed or Evaporated Milk is milk which has
been condensed by the evaporation of a portion of its water
content, and to which cane sugar has been added. It shall
contain not less than 28.0% of total milk solids and not less
than 8.0% of milk fat. It shall not contain any foreign
substance except cane sugar;
(24)Sweetened Condensed Skim or Separated Milk is skimmed or
separated milk which has been condensed by the evaporation
of a portion of its water content, and to which cane sugar
has been added. It shall contain not less than 26.0% of
milk solids no'. fat. It shall contain no foreign substance
other than cane sugar;





(25)Unsweetened Condensed or Evaporated Milk is milk which
has been condensed by the evaporation of a portion of its
water content, and sterilized by heat. It shall contain not
less than 25.5%, of total milk solids and not less than 7.8%
of milk fat. It shall contain no foreign substance;
(26)Unsweetened Condensed or Evaporated Skim or Separated
Milk is skimmed or separated milk which has been condensed
by the evaporation of a portion of its water content and
sterilized by heat. It shall contain not less than 26.0% of
milk solids not fat;
(27)Mustard is the ground seed of the sinapis (or brassica) alba,
sinapis (or brassica) nigra, or brassica juncea. It shall
yield not more than 8.0% of total ash. It shall contain
not more than 3.0% of foreign starch nor any other foreign
substance. The sale of any substance other than a mixture
of ground black and white mustard seeds under the un-
qualified name of mustard is prohibited;
(28)Black Pepper is the dried immature berry of the piper
nigrum. L. It shall contain not less than 6.0% of extract
soluble in ether, not more than 7.0% of total ash, and not
less than 8.0% of extract soluble in absolute alcohol;

(29)White Peppier is the dried mature berry of the piper
nigrum, L. from which the outer coating has been removed.
It shall contain not less than 6.0% of extract soluble in
ether, not more than 3.5% of total ash, and not less than
7.0% of extract soluble in absolute alcohol;

(30)Ground Mixed Pepper is ground white and black pepper.
The proportion of the ground black pepper shall not exceed
50.0% by weight of the whole.
The addition of starch, or colouring matter or any other
foreign substance to black pepper or white pepper or ground
inixed pepper is hereby prohibited;
(31)Tea is the dried and prepared leaves or leaf-buds of the
thea sinensis and other species of thea. It shall contain
no exhausted or partially exhausted leaves nor any foreign
matter. When examined by Tatlock and Thomson's method,
it shall yield not less than 30.0% of hot water extract. It
shall yield not more than 8.0% of ash;

(32) Vinegar is a liquid derived wholly from alcoholic and acetous
fermentations withDut any intermediate distillation. It shall
contain not less than 4.0 grammes of acetic acid in 100 cubic
centimetres of the vinegar. It shall not contain arsenic in
a proportion of more than one hund~edth of a grain per
gallon. It shall be free from any other foreign substance,
except' caramel. It 'shall contain no sulphuric or other
mineral acid;

(33)Malt Vinegar shall be vinegar as defined above derived
wholly from malted barley, with or without the,addition of
cereals, the starch of which has been saccharified by the
diatase of malt.
Nothing in the definitions of 'Vinegar' or 'Malt Vinegar'
shall apply to Chinese native vinegar sold as such under the
parnes of Pak Ts'o and Hak Ts'o provided it
is not supplied, sold or exposed for sale under any title or
description containing the word 'pure' or its equivalent, or
as implying that it is. 'Vinegar' or 'Malt Vinegar' as
hereinbefore defined;





(334)Sterilized Milk is milk which has been sterilized and which
contains no living inicro-organisrns and not less than 3.25%
of milk fat of the total component parts thereof. The
quantity of milk solids, other than fat, present in sterilized
milk must not be less than 8.5% of the total component parts
thereof;
(35)Sterilized Cream is cream which has been sterilized and
an(', which contains no living micro-organisms and not less
than 1611o of milk fat of the total component parts thereof.

PRESERVATIVES IN FOOD REGULATIONS.

(Cap. 132, section 3).
(Ordinance No. 8 of 1935).

[1st April, 1941.]

1. These regulations may be cited as the Preservatives
in Food Regulations.

2. (1) In these regulations-
cream' means that portion of milk rich in milk-fat which
lhas been separated by skimming or otherwise and is
intended for hurnan consumption
preservative' means any substance which is capable of
inhibiting, retarding or arresting the process of fermen-
tation, acKlification, or other decomposition of food or
Of masking any of the evidences of putrefaction; but
does not include common salt (sodium chloride),
saltpetre (sodium or potassium nitrate), sugars, lactic
acid, acetic acid or vinegar, glycerine, alcohol or potable
spirits, herbs, hop extract, spices and essential oils used
for flavouring purposes or any substance added to food
by the process of curing known as smoking;
'thickening stibstance' means sucrate of lime, gelatine,
starch paste or any other substance, which when added
to crearn is capable of increasing its viscosity, but does
not include cane or beet sugar;
'Stllpl]Lir dioxide' includes sulphites, and 'benzoic aciC
includes benzoates
1111PC)I-tC]-' inClUdes'any person who, whether as owner,
consignee, agent or broker, is in possession of or in
G.N. 940/35. G.N. 2/36. G.N. 23/37. G.N. 218/37. G.N. 397.38. G.N. 750/38. G.N. 923/38. G.N. 111/39. G.N. 166/41. G.N. 426/41. G.N.A. 262/48. G.N.A. 79/51. G.N. 750/38. G.N. 25/37. G.N. 750/38. G.N.A. 262/48. G.N.A. 262/48. G.N.A. 79/51. G.N. 426/41. G.N. 397/38. G.N. 397/38. G.N. 750/38. G.N. 750/38. G.N. 750/38. G.N. 2/36. G.N.A. 262/46. G.N. 111/39. G.N. 111/39. G.N. 111/39. G.N.A. 262/48. G.N.A. 262/48. G.N. 110/41. G.N.A. 79/51.

G.N. 940/35. G.N. 2/36. G.N. 23/37. G.N. 218/37. G.N. 397.38. G.N. 750/38. G.N. 923/38. G.N. 111/39. G.N. 166/41. G.N. 426/41. G.N.A. 262/48. G.N.A. 79/51. G.N. 750/38. G.N. 25/37. G.N. 750/38. G.N.A. 262/48. G.N.A. 262/48. G.N.A. 79/51. G.N. 426/41. G.N. 397/38. G.N. 397/38. G.N. 750/38. G.N. 750/38. G.N. 750/38. G.N. 2/36. G.N.A. 262/46. G.N. 111/39. G.N. 111/39. G.N. 111/39. G.N.A. 262/48. G.N.A. 262/48. G.N. 110/41. G.N.A. 79/51.

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