1.1: Title and commencement

1 · 1: Title and commencement

1 · 1.1:These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

1 · 1.2: These regulatiions shall come into force on or after 5 th August, 2011, except the regulations 2.1.7.(1)(2)(3)(4), 2.1.8 (1)(3), 2.1.11 (1)(2), 2.1.12(1), including table 14 of Appendix A and table 2 of Appendix B which shall come in to force after six months from that date.

1 · 2: Definitions

15 · PASTEURISATION—

20 · STERILISATION :The term "sterilisation when used in association with milk, means heating milk in sealed container continuously to a temperature of either 115 0 C for 15 minutes or at least 1300 C for a period of one second or more in a continuous flow and then packed under aseptic condition in hermatically sealed containers to ensure preservation at room temperature for a period not less than 15 days from the date of manufacture;

2 · 1: DAIRY PRODUCTS AND ANALOGUES

2 · 1.1: MILK

1 · The standards of different classes and designations of milk shall be as given in the table below. Milk shall conform to both the parameters for milk fat and milk solids not fat, independently, as prescribed in columns (4) and (5) of the said table:

2 · 1.2 Cream:

2 · Cream Powder means the product obtained by partial removal of water from cream obtained from milk of cow and / or buffalo. The fat and / or protein content of the cream may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity. It shall also be free from vegetable oil/ fat, mineral oil, added flavour and any substance foreign to milk.

2 · 1.3: MALAI

2 · 1.4: DAHI OR CURD

1 · Dahi or curd means the product obtained from pasteurised or boiled milk by souring, natural or otherwise, by a harmless lactic acid culture or other harmless bacterial culture may also be used in conjunction with lactic acid bacteria cultures for souring. Dahi may contain added cane sugar. Dahi shall have the same minimum percentage of milk fat and milk solids-not-fat as the milk from which it is prepared.

2 · 1.5: CHHANA OR PANEER

1 · Chhana or paneer means the product obtained from the cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or citric acid. It shall not contain more than 70.0 per cent moisture and the milk fat content shall not be less than 50.0 per cent of the dry matter.

2 · 1.6: CHEESE

1 · Cheese means the ripened or unripened soft or semihard, hard and extra hard product, which may be coated with food grade waxes or polyfilm, and in which the whey protein / casein ratio does not exceed that of milk. Cheese is obtained by coagulating wholly or partly milk and/ or products obtained from milk through the action of nonanimal rennet or other suitable coagulating agents and by partially draining the whey resulting from such coagulation and/ or processing techniques involving coagulation of milk and/ or products obtained from milk which give a final product with similar physical, chemical and organoleptic characteristics. The product may contain starter cultures of harmless lactic acid and / or flavour producing bacteria and cultures of other harmless microorganisms, safe and suitable enzymes and sodium chloride. It may be in the form of blocks, slices, cut, shredded or grated cheese.

4 · Cheddar Cheese means ripened hard cheese obtained by coagulating heated/pasteurised milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes. It shall be in the form of hard pressed block with a coating of food grade waxes or wrapping of cloth or polyfilm. It shall have firm, smooth and waxy texture with a pale straw to orange colour without any gas holes. It may contain food additives permitted in these Regulations and Appendices including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

6 · Edam Cheese means the ripened semi hard cheese obtained by coagulating heated / pasteurised milk of Cow and / or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria non-animal rennet or other suitable coagulating enzymes. It shall have a firm texture suitable for cutting with a yellowish colour and a hard rind which may be coated with food grade waxes, wrapping of cloth, polyfilm or vegetable oil. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

7 · Gouda Cheese means ripened semi hard cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria non-animal / rennet or other suitable coagulating enzymes. It shall have firm texture suitable for cutting, straw to yellowish colour and a hard rind which may be coated with food grade waxes, wrapping of cloth, or vegetable oil. It may contain food additives permitted in these Regulations including Appendix "A". It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

8 · Havarti Cheese means ripened semi hard cheese obtained by coagulating milk of cow and / or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes. It shall have firm texture suitable for cutting, a light yellow colour and may have a semi soft slightly greasy rind. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

9 · Tilsiter means ripened semi hard cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and cultures of Bacterium linens, non-animal rennet or other suitable coagulating enzymes. It shall have firm texture suitable for cutting with a ivory to yellow colour with a firm rind which may show red and yellow smear producing bacteria or coated with food grade waxes or wrapping of cloth or polyfilm after removal of the smear. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:–

10 · Cottage Cheese and Creamed Cottage Cheese means soft unripened cheese obtained by coagulation of pasteurised skimmed milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid bacteria with or without the addition of other suitable coagulating enzymes. Creamed Cottage Cheese is cottage cheese to which a pasteurised creaming mixture of cream, skimmed milk, condensed milk, non fat dry milk, dry milk protein, Sodium/ Potassium/ Calcium/ Ammonium caseinate is added. It shall have a soft texture with a natural white colour. It may contain spices, condiments, seasonings and fruits pulp. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

11 · Cream Cheese (Rahmfrischkase) means soft unripened cheese obtained by coagulation of pasteurised milk of cow and / or buffalo or mixtures thereof and pasteurised cream with cultures of harmless lactic acid producing bacteria with or without the addition of suitable coagulating enzymes. It shall have a soft smooth texture with a white to light cream colour. It may contain spices, condiments, seasonings and fruits pulp. The product may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

12 · Coulommiers Cheese means soft unripened cheese obtained by coagulation of milk of cow and /or buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and non-animal rennet or other suitable coagulating enzymes and moulds characteristic of the variety. It shall have soft texture and white to cream yellow colour and may show presence of white mould including orange or red spots on the surface. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

13 · Camembert Cheese means ripened soft cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and cultures of Penicillium caseicolum and Bacterium linens non-animal rennet or other suitable coagulating enzymes. It may be in the form of flat cylindrical shaped cheese covered with white mould (Penicillum caseicolum) with occasional orange coloured spots (Bacterium linens). It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

14 · Brie Cheese means soft ripened cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and cultures of Penicillium caseicolum and Bacterium linens, non-animal rennet and other suitable enzymes. It shall be white to creamy yellow in colour with a smooth texture showing presence of white mould (Penicillium caseicolum) with occasional orange coloured spots (Bacterium linens) on the rind. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B.

15 · Saint Paulin - means ripened semi hard cheese obtained by coagulating milk of Cow and / or Buffalo or mixtures thereof with non-animal rennet, cultures of harmless lactic acid producing bacteria or other suitable enzymes. It shall have white to yellow colour with a firm and flexible texture and a hard rind which may be coated with food grade waxes or polyfilm. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

16 · Samsoe means hard ripened cheese obtained by coagulating milk of Cow and /or Buffalo or combination there of with non-animal rennet and cultures of harmless lactic acid producing bacteria or suitable coagulating enzymes. It shall be yellow in colour with a firm texture suitable for cutting and may have a rind with or without food grade waxes or polyfilm coating. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

17 · Emmentaler means hard ripened cheese with round holes obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with non-animal rennet, cultures of harmless lactic acid producing bacteria or other suitable coagulating enzymes. It may contain Cupric Sulphate not exceeding 15 mgm/Kg expressed as Copper. It shall have a light Yellow colour and a firm texture suitable for cutting and may have a hard rind. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B.

18 · Provolone means pasta filata cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes. It may be smoked. It shall be white to yellow straw in colour with a fibrous or smooth body and rind which may be covered with vegetable fat/ oil, food grade waxes or polyfilm. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

19 · Extra Hard Grating Cheese means ripened cheese obtained by coagulating milk of Cow and/ or Buffalo, goat/ sheep milk or mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet, or other suitable coagulating enzymes. It may be white to light cream in colour with a slightly brittle texture and an extra hard rind which may be coated with vegetable oil, food grade waxes or polyfilm. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

2 · 1.7: DAIRY BASED DESSERTS/ CONFECTIONS

1 · Ice Cream, Kulfi, Chocolate Ice Cream or Softy Ice Cream(hereafter referred to as the said product) means the product obtained by freezing a pasteurized mix prepared from milk and /or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger and nuts and it may also contain bakery products such as cake or cookies as a separate layer and/or coating. The said product may be frozen hard or frozen to a soft consistency; the said product shall have pleasant taste and smell free from off flavour and rancidity; the said product may contain food additives permitted in these regulation including Appendix A; the said product shall conform to the microbiological requirements specified in Appendix B; the said product shall conform to the following requirements, namely:—

2 · Dried Ice Cream Mix/ Dried Frozen Dessert/ Confection(hereafter referred to as the said product) means the product in a powder form which on addition of prescribed amount of water shall give a product conforming to the requirements of the respective products, namely - ice cream, medium fat ice-cream, low fat ice-cream as prescribed under regulation 2.1.7 (1) and frozen confection, medium fat frozen confection and low fat frozen confection as prescribed under regulation 2.1.7 (3) of these regulations except the requirement of weight /volume for both the products. The moisture content of the product shall not be more than 4.0 percent. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B.

3 · Frozen Dessert / Frozen Confection(hereafter referred to as the said product) means the product obtained by freezing a pasteurised mix prepared with milk fat and / or edible vegetable oils and fat having a melting point of not more than 37.0 degree C in combination and milk protein alone or in combination / or vegetable protein products singly or in combination with the addition of nutritive sweetening agents e.g. sugar, dextrose, fructose, liquid glucose, dried liquid glucose, maltodextrin, high maltose corn syrup, honey, fruit and fruit products, eggs and egg products coffee, cocoa, chocolate, condiments, spices,ginger, and nuts. The said product may also contain bakery products such as cake or cookies as a separate layer/or coating, it may be frozen hard or frozen to a soft consistency. It shall have pleasant taste and flavour free from off flavour and rancidityand may contain food additives permitted in Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

4 · Milk Ice or Milk Lolly (hereafter referred to as the said product) means the product obtained by freezing a pasteurized mix prepared from milk and/or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger and nuts; the said product may also contain bakery products such as cake or cookies as a separate layer and/ or coating; the said product shall have pleasant taste and smell free from off flavour and rancidity. It may contain food additives permitted in Appendix A; the said product shall conform to the microbiological requirements prescribed in Appendix B; the said product shall also conform to the following requirements, namely :—

5 · Khoya by whatever variety of names it is sold such as Pindi, Danedar, Dhap, Mawa or Kava means the product obtained from cow or buffalo or goat or sheep milk or milk solids or a combination thereof by rapid drying. The milk fat content shall not be less than 30 percent on dry weight basis of finished product. It may contain citric acid not more than 0.1 per cent by weight. It shall be free from added starch, added sugar and added colouring matter.

2 · 1.8: EVAPORATED/ CONDENSED MILK & MILK PRODUCTS

1 · Evaporated Milk means the product obtained by partial removal of water from milk of cow and/ or buffalo by heat or any other process which leads to a product of the same composition and characteristics. The fat and protein content of the milk may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall have pleasant taste and flavour free from off flavour and rancidity. It shall be free from any substance foreign to milk. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

2 · Sweetened Condensed Milk means the product obtained by partial removal of water from milk of Cow and/ or Buffalo with the addition of sugar or a combination of sucrose with other sugars or by any other process which leads to a product of the same composition and characteristics. The fat and/ or protein content of the milk may be adjusted by addition and / or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall have pleasant taste and flavour free from off flavour and rancidity. It shall be free from any substance foreign to milk. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

3 · Milk Powder - means the product obtained by partial removal of water from milk of Cow and / or Buffalo. The fat and / or protein content of the milk may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity. It shall also be free from vegetable oil/ fat, mineral oil, thickening agents, added flavour and sweetening agent. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

2 · 1.9: FOODS FOR INFANT NUTRITION

1 · Infant Milk Food means the product prepared by spray drying of the milk of cow or buffalo or a mixture thereof. The milk may be modified by the partial removal/substitution of different milk solids; carbohydrates, such as sucrose, dextrose and dextrins/maltodextrin, maltose and lactose; salts like phosphates and citrates; vitamins A, D, E, B Group, Vitamin C and other vitamins; and minerals like iron, copper, zinc and iodine. The source of Mineral Salts and Vitamin Compounds may be used from:—

2 · Infant formula means the product prepared by spray drying of the milk of cow or buffalo or mixture thereof. The milk may be modified by partial removal/substitution of milk fat with vegetable oils rich in polyunsaturated fatty acids and/or by different milk solids; carbohydrates such as sucrose, dextrose and dextrins/ maltodextrin, maltose and lactose; salts such as phosphates and citrates; vitamins A, D, E, B and C group and other vitamins; minerals such as iron, copper, zinc and iodine and others. Vegetables oils rich in polyunsaturated fatty acids shall be added to partially substitute milk fat to an extent that the product shall contain a minimum of 12 per cent by weight of milk fat and a minimum of linoleate content of 1.398 g per 100 g. of the product.

5 · Follow-Up Formula-Complementary Food" means the product prepared by spray drying of the milk of cow or buffalos or mixture thereof. It may contain vegetable protein. Follow-up formula based on milk shall be prepared from ingredients mentioned below except that a minimum of 3 gram per 100 available Calories (or 0.7 gram per 100 kilojoules) of protein shall be derived from whole or skimmed milk as such, or with minor modification that does not substantially impair the vitamin or mineral content of the milk and which represents a minimum of 90% of the total protein.

2 · 1.10: BUTTER, GHEE & MILK FATS

1 · Butter means the fatty product derived exclusively from milk of Cow and/or Buffalo or its products principally in the form of an emulsion of the type water-in-oil. The product may be with or without added common salt and starter cultures of harmless lactic acid and / or flavour producing bacteria. Table butter shall be obtained from pasteurised milk and/ or other milk products which have undergone adequate heat treatment to ensure microbial safety. It shall be free from animal, body fat, vegetable oil and fat, mineral oil and added flavour. It shall have pleasant taste and flavour free from off flavour and rancidity. It may contain food additives permitted in these Regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B.

2 · Ghee means the pure clarified fat derived solely from milk or curd or from desi (cooking) butter or from cream to which no colouring matter or preservative has been added. The standards of quality of ghee produced in a State or Union Territory specified in column 2 of the Table below shall be as specified against the said State or Union Territory in the corresponding Columns 3,4,5 and 6 of the said Table.

2 · 1.11: CHAKKA AND SHRIKHAND

2 · 1.12: FERMENTED MILK PRODUCTS

1 · Yoghurt means a coagulated product obtained from pasteurised or boiled milk or concentrated milk, pasteurised skimmed milk and /or pasteurised cream or a mixture of two or more of these products by lactic acid fermentation through the action of Lactobacillus bulgaricus and Steptococcus thermophilus. It may also contain cultures of Bifidobacterium bifidus and Lactobacillus acidophilus and other cultures of suitable lactic acid producing harmless bacteria and if added a declaration to this effect shall be made on the label. The microorganisms in the final product must be viable and abundant. It may contain milk powder, skimmed milk powder, unfermented buttermilk, concentrated whey, whey powder, whey protein, whey protein concentrate, water soluble milk proteins, edible casein, and caseinates manufactured from pasteurised products. It may also contain sugar, corn syrup or glucose syrup in sweetened, flavoured and fruit yoghurt or fruits in fruits yoghurt. It shall have smooth surface and thick consistency without separation of whey. It shall be free from vegetable oil/ fat, animal body fat, mineral oil and any other substance foreign to milk. The product may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

2 · 1.13: WHEY PRODUCTS

1 · Whey Powder means the product obtained by spray or roller drying sweet whey or acid whey from which major portion of milk fat has been removed. Sweet Whey means the fluid separated from the curd after the coagulation of milk, cream, skimmed milk or buttermilk in the manufacture of cheese, casein or similar products, principally with non-animal rennet type enzymes.

2 · 1.14: EDIBLE CASEIN PRODUCTS

1 · Edible Casein Products mean the products obtained by separating, washing and drying the coagulum of skimmed milk.

2 · Edible acid casein means the product obtained by separating, washing and drying the acid precipitated coagulum of skimmed milk.

3 · Edible non-animal rennet casein means the product obtained after washing and drying the coagulum remaining after separating the whey from the skimmed milk which has been coagulated by non-animal rennet or by other coagulating enzymes

4 · Edible caseinate means the dry product obtained by reaction of edible casein or fresh casein curd with food grade neutralising agents and which have been subjected to an appropriate heat treatment. It shall be qualified by the name of the cation and the drying process used (Spray or Roller dried).

2 · 2: FATS, OILS AND FAT EMULSIONS

2 · 2.1 OILS:

1 · Coconut oil (naryal ka tel) means the oil expressed from copra obtained from the kernel of Cocos mucifera nuts. It shall be clear and free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, or mineral oil. It shall conform to the following standards:—

8 · Olive oil means the oil expressed from the fruit of the olive tree (Olea europaea sativa Hoffm. et Link). It shall be of three types:—

9 · Poppy seed oil means the oil expressed from poppy seeds (papaver somniferum). It shall be clear, free from rancidity, suspended or other foreign matter separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards:—

10 · Safflower seed oil (berry ka tel) means the oil expressed from the seeds of Carthamus tinctorius. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, or mineral oil. It shall conform to the following standards:—

10 · 01 Safflowerseed oil and Safflowerseed oil (High Oleic Acid) means the oil expressed from the seeds of Carthamus tinctorious L. It shall be clear, free from rancidity, suspended or foreign matter, separated water, added colouring or flavouring substances, or mineral oil. Safflowerseed oil (High Oleic Acid) shall contain not less than 70% oleic acid as percent of total fatty acidshall conform to the following standards:—

58 · 0 to 60.0

174 · to 177

16 · Refined vegetable oil means any vegetable oil which is obtained by expression or solvent extraction of vegetable oil bearing materials, deacidified with alkali and/or physical refining and/or by miscella refining using permitted foodgrade solvents followed by bleaching with absorbent earth and/or carbon and deodourised with steam. No other chemical agent shall be used. The name of the vegetable oil from which the refined oil has been manufactured shall be clearly specified on the label of the container. In addition to the under-mentioned standards to which refined vegetable oils shall conform to the standards prescribed in these regulations for the specified edible oils shall also apply except for acid value which shall be not more than 0.5. Moisture shall not exceed 0.10 per cent by weight.

19 · Palm oil means the oil obtained from fleshy mesocarp of fruits of the oil palm (Elaeis Guinensis) tree by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring and flavouring substances or mineral oil. It shall conform to the following standards, namely:—

20 · Palmolein means the liquid fraction obtained by fractionation of palm oil obtained from the fleshy mesocarp of fruits of oil palm (Elaeis Guineensis) tree by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended or other foreign matter separated water, added colouring and flavouring substances or mineral oils. It shall conform to the following standards, namely:—

21 · Palm kernel oil means the oil obtained from sound kernel of the fruits of oil palm (Elaeis guinensis) tree by the method of expression or solvent extraction. It shall be clear, free from rancidity suspended, or other foreign matter, separated water, added colouring and flavouring substances or mineral oil. It shall conform to the following standards, namely:—

22 · Sun flower seed oil means the oil obtained from clean and sound sunflower seeds or cake from the plants Helianthus annus linn (Family:compositae) by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards, namely:—

22 · 01 Sunflowerseed oil and Sunflowerseed oil (High Oleic Acid) means the oil obtained from clean and sound Sunflowerseed or the High Oleic acid oil bearing Sunflowerseeds of Helianthus annuus L. by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended foreign matter, separated water, added colouring or flavouring substance or mineral oil. It shall contain not less than 75% oleic acid as percent of total fatty acids. It shall conform to the following standards:—

23 · Rice bran oil means the oil obtained from the layer around the endosperm of rice obtained from paddy of Oryza Sativa Linn. Fam Gramineae which is removed during the process of rice milling and is generally known as rice bran.

24 · Blended edible vegetable oil means an admixture of any two edible vegetable oils where the proportion by weight of any edible vegetable oil used in the admixture is not less than 20 per cent. The individual oils in the blend shall conform to the respective standards prescribed by these regulations. The blend shall be clear, free from rancidity, suspended or insoluble matter or any other foreign matter, separated water, added colouring matter, flavouring substances, mineral oil, or any other animal and non-edible oils, or fats, argemone oils, hydrocyanic acid, castor oil and tricresyl phosphate. It shall also conform to the following standards, namely:—

2 · 2.2 Interesterified vegetable fat: means an edible fatty material that has been so treated as to bring about a rearrangement of fatty acid positions within the glyceride entities and hence a change in the physical properties like melting point, viscosity, specific gravity and the like with very little change in the constitution of the fatty acids themselves by a process of interesterification of the essentially neutral edible oil or fat, singly or in mixtures generally through the use of alkaline catalysts exemplified by sodium or potassium metals, or their ethoxides or hydroxides in the form either of anhydrous powders or in anhydrous glycerol medium followed by such postprocess steps as washing, bleaching and deodourisation, the last of which can be omitted if the interesterified fat is to be incorporated as part of the raw material for further processing in edible fat products.

2 · 2.3 PARTIALLY HYDROGENATED SOYABEAN OIL

1 · Partially hydrogenated and winterised soyabean oil means deodourised product obtained by light (mild or "Brush") hydrogenation of degummed, deacidified, decolourised and winterised soyabean oil. The oil shall be degummed by water with or without a food grade additive, deacidified by either neutralisation with alkali or steam distillation (physical refining) or miscella refining using permitted food grade solvent, decolourised with bleaching earth and/or carbon, partially hydrogenerated using nickel catalyst, winterised with or without the use of a food grade solvent, filtered in a suitable filter press and deodourised with steam.

2 · 2.4 EDIBLE FATS:

1 · 4530-1.4580;

188 · to 200

6 · Refined salseed fat means the fat obtained from seed kernels of sal trees, shorea robusta Gaertn, F.(N..diperrocaspaceae which has been neutralized with alkali, bleached with bleaching earth or activated carbon or both, and deodorized with steam, no other chemical agents being used. Alternatively, deacidification, bleaching and deodorisation may be done by physical means. The material shall be clear on melting and free from adulterants, sediment, suspended or other foreign matter, separated water or added colouring substance. However, it may contain food additives permitted in these Regulations and Appendices. There shall be no turbidity after keeping the filtered sample at 40 o C for 24 hours. It shall conform to the following standards:—

180 · - 195

7 · Kokum Fat means the fat obtained from clean and sound kernels of Kokum (Garcinia indica choisy) "also known as kokum, by process of expression or by a process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediments, suspended or other foreign matter, separated water, added colouring and flavouring matters and mineral oil." However, it may contain food additives permitted in these regulations and Appendix A.

8 · Mango Kernel Fat means the fat obtained from clean and sound kernels of Mango (Magifera Indica Linn) by process of expression or by a process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediment suspended or other foreign matter, separated water, added colouring and flavouring matters and mineral oil. However, it may contain food additives permitted in these Regulations and Appendices.

9 · Dhupa Fat means the fat obtained from clean and sound seed kernels of Dhupa, also known as Indian Copal (Vateria Indica Linn) tree by process of expression or by a process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediment, suspended or other foreign matter, separated water, added colouring and flavouring matter and mineral oil. However, it may contain food additives permitted in these Regulations and Appendices

10 · Phulwara Fat means the fat obtained from clean and sound seed kernels of Phulwara [variously named Aisandra Butyrace (Roxb) Baelni, Madhuca Butyracea or Bassia Butyracea] by a process of expression or by a process of solvent extraction from cake or Kernel. It shall be refined. The fat shall be clear on melting and shall be free from rancidity, adulterants sediments, suspended on other foreign matters, separated water, added colouring and flavouring substances and mineral oil. However, it may contain food additives permitted in these Regulations and Appendices.

192 · 5-199.4

43 · 8-47.4

2 · 2.5 MARGARINE AND FAT SPREADS:

1 · Table margarine means an emulsion of edible oils and fats with water. It shall be free from rancidity, mineral oil and animal body fats. It may contain common salt not exceeding 2.5 per cent, skimmed milk powder not exceeding 2 per cent; it may contain food additives permitted in these Regulations and Appendices. It shall conform to the following specifications, namely:—

3 · Fat spread means a product in the form of water in oil emulsion, of an aquous phase and a fat phase of edible oils and fats excluding animal body fats. The individual oil and fat used in the spread shall conform to the respective standards prescribed by these regulations.

2 · 2.6 HYDROGENATED VEGETABLE OILS

1 · Vanaspati means any refined edible vegetable oil or oils, subjected to a process of hydrogenation in any form. It shall be prepared by hydrogenation from groundnut oil, cottonseed oil and sesame oil or mixtures thereof or any other harmless vegetable oils allowed by the government for the purpose. Refined sal seed fat, if used, shall not

2 · 3: FRUIT & VEGETABLE PRODUCTS

2 · 3.1: Thermally Processed Fruits

1 · Thermally Processed Fruits

2 · 3.2: Thermally Processed Fruit Cocktail / Tropical Fruit Cocktail

50 · 0 percent of net weight of contents

70 · 0 percent of net weight of contents

3 · The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.

2 · 3.3: Thermally Processed Vegetables

1 · Thermally Processed Vegetables (Canned, Bottled/Flexible pack / Aseptically Packed) means the product obtained from fresh, dehydrated or frozen vegetables either singly or in combination with other vegetables, peeled or un-peeled, with or without the addition of water, common salt and nutritive sweeteners, spices and condiments or any other ingredients suitable to the product, packed with any suitable packing medium appropriate to the product processed by heat, in an appropriate manner, before or after being sealed in a container so as to prevent spoilage. The packing medium alongwith its strength shall be declared on the label. The product may be prepared in any suitable style appropriate to the product. The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B. The name of the vegetables used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each vegetable used in the product. Drained weight of vegetables shall be not less than the weight given below:—

2 · The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.

2 · 3.4: Thermally Processed Curried Vegetables / Ready to Eat Vegetables

1 · Thermally Processed Curried Vegetables / Ready to Eat Vegetables means the product prepared from fresh, dehydrated or frozen or previously processed vegetables, legumes, cereals or pulses, whether whole or cut into pieces. The vegetable(s), either singly or in combination, may be prepared in any suitable style applicable for the respective vegetable in normal culinary preparation. It may contain salt, nutritive sweeteners, spices and condiments, edible vegetable oils and fats, milk fat and any other ingredients suitable to the product and processed by heat, in an appropriate manner, before or after being- in a container, so as to prevent spoilage.

2 · The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B.

3 · The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.

2 · 3.5: Thermally Processed Vegetable soups

1 · Thermally Processed Vegetable Soups (Canned, Bottled, flexible pack And/ Or Aseptically Packed) means unfermented but fermentable product, intended for direct consumption, prepared from juice/ pulp/puree of sound, mature vegetables, fresh, dehydrated, frozen or previously processed, singly or in combination, by blending with salt, nutritive sweeteners, spices and condiments and any other ingredients suitable to the product, cooked to a suitable consistency and processed by heat in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. It may be clear, turbid or cloudy.

2 · 3.6: Thermally Processed Fruits Juices

2 · 3.7 Thermally Processed Vegetable Juices

2 · 3.8 Thermally Processed Tomato Juice:

2 · 3.9 Thermally Processed Fruit Nectars:

2 · 3.10: Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages

2 · 3.11: Thermally Processed Mango Pulp / Puree and Sweetened Mango Pulp / Puree

2 · 3.12 Thermally Processed Fruit Pulp / Puree And Sweetened Fruit Pulp / Puree other than Mango

2 · 3.13 Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree

2 · 3.14 Thermally Processed Tomato Puree And Paste

2 · 3.15 Soup Powders:

2 · 3.16 Fruit/Vegetable Juice / Pulp/ Puree With Preservatives For Industrial Use only:

2 · 3.17 Concentrated Fruit Vegetable Juice /Pulp / Puree With Preservatives For Industrial Use Only:

2 · 3.18 Tamarind Pulp/Puree and Concentrate:

2 · 3.19 Fruit Bar/ Toffee:

2 · 3.20 Fruit/Vegetable, Cereal Flakes:

2 · 3.21 Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water:

1 · 1 Cordial means a clear product free from any cellular matter, obtained by blending unfermented but fermentable clarified fruit juice with nutritive sweeteners & water with or without salt and peel oil and any other ingredients suitable to the products.

1 · 2 Barley water means the product prepared from unfermented but fermentable fruit juice by blending it with nutritive sweeteners, water with or without salt and peel oil and barley starch not less than 0.25 percent and any other ingredient suittable to the product.

1 · 3 The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product shall comply with the following requirements:—

1 · 4 Any syrup/ sharbats containing a minimum of 10 percent of dry fruits shall also qualify to be called as fruits syrups.

1 · 5 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.

2 · 3.22 Ginger Cocktail:

2 · 3.23 Synthetic Syrup for use in Dispensers for carbonated water:

2 · 3.24: SYNTHETIC SYRUP or SHARBAT

2 · 3.25 Murabba

2 · 3.26 Candied, Crystallised And Glazed Fruit / Vegetable / Rhizome / Fruit Peel:

1 · 1 Candied Fruits / Vegetables/ Rhizome / Fruit Peel means the product prepared from sound and ripe fruits, vegetables, rhizomes or fruit peel, of any suitable variety, appropriately prepared, by impregnating it with nutritive sweeteners to a concentration adequate to preserve it.

1 · 2 Crystallised Fruit / Vegetable/ Rhizome / Fruit Peel means the product prepared from candied product by coating with pure crystallised sugar or by drying the syrup on wet candied fruit.

1 · 3 Glazed Fruit/ Vegetable/Rhizome / Fruit Peel means the product prepared from candied product by coating it with a thin transparent layer of heavy syrup with or without pectin which has dried to a more or less firm texture on the product.

1 · 4 The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:—

2 · 3.27 Tomato Ketchup and Tomato Sauce:

2 · 3.28 Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce

2 · 3.29 Soyabean Sauce:

2 · 3.30 Carbonated Fruit Beverages or Fruit Drinks:

2 · 3.31: Jam

2 · 3.32 Fruit Jelly:

2 · 3.33 Fruit Cheese:

2 · 3.34 Marmalades:

2 · 3.35 Dehydrated Fruits:

3 · The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B.

2 · 3.36 Dehydrated Vegetables:

1 · Dehydrated Vegetables means the product, prepared from edible portions of suitable variety of sound vegetable, free from insect or fungal infection, free from blemishes, suitably prepared, from which moisture has been removed under controlled conditions of temperature, humidity & airflow, to the extent that the product is preserved.

2 · It may be whole, sliced, quarters, pieces, flakes, kibbled granules or powdered. The finished product shall have uniform colour and shall be free from discolouration due to scorching or enzymatic reaction. It shall be free from stalks, peels, stems and extraneous matter. When in powder form, it shall be free flowing and free from agglomerates.

2 · 3.37 Frozen Fruits/Fruit Products:

1 · Frozen Fruits/Fruit Products means the product frozen in blocks or individually quick frozen and offered for direct consumption, if required. Frozen Fruits/Fruit products are prepared from fresh, clean, sound, whole, fruits of suitable maturity, free from insect or fungal infection, which are washed, sufficiently blanched to inactivate enzymes, if required, and are subjected to a freezing process in appropriate equipment. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) - 18°C at the thermal center after thermal stablization. It may be prepared in any style appropriate for the respective Fruits/Fruit product in normal culinary preparation. It may contain salt, nutritive sweeteners, milk solids, spices and condiments and any other ingredient suitable to the product.

2 · The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B.

2 · 3.38 Frozen Vegetables:

2 · 3.39 Frozen Curried Vegetables/Ready-to-Eat Vegetables:

2 · 3.40 Fruit Based Beverage Mix/Powdered Fruit Based Beverage:

2 · 3.41 Fruits and Vegetable Chutney:

2 · 3.42 Mango Chutney:

2 · 3.43 Pickles:

2 · 3.44 Table Olives:

1 · Table Olives means the product obtained from sound clean fruits of proper maturity from Olive tree (Olea europaea sativa Hoff of link) and suitably processed and preserved by natural fermentation / thermal processing or by addition of preservative. The product may be in the form of green olives, olives turning colour before complete ripeness or black olives and may be whole, stoned (pitted) stuffed, halved, quartered, sliced, chopped, minced or in

2 · 3.45 Grated Desiccated Coconut:

1 · Grated Desiccated Coconut means the product obtained by peeling, milling and drying the kernel of coconut (cocos nucifera). The product may be in the form of thin flakes, chips or shreds. The product shall be white in colour free from foreign matter, living insects, mould, dead insects, insect fragments and rodent contamination. The product shall have pleasant taste and flavour, free from rancidity and evidence of fermentation. The product may contain food additives permitted in these regulations including Appendix A. The products shall conform to the microbiological requirements given in Appendix B. The product shall conform to the following requirements:—

2 · 3.46 VINEGAR:

2 · 3.47 NUTS AND RAISINS:

2 · 3.48 BEAN: means dry kidney shaped or flattened seeds of the leguminous varieties used as food, either whole or prepared as dal. It shall not contain hydrocyanic acid exceeding 20 parts per million as determined by Association of Official Analytical Chemists Maceration method.

2 · 4 CEREALS AND CEREAL PRODUCTS

2 · 4.1 ATTA

2 · 4.2 MAIDA:

200 · p.p.m.

2 · 4.3 SEMOLINA (Suji or Rawa):

2 · 4.4 BESAN:

2 · 4.5 Pearl Barley (Jau)

1 · Pearl Barley (Jau) shall be the product obtained from sound and clean barley (Horbeum vulgare or hordeum distichon). It shall be whitish in colour and shall be free from fermented, musty or other objectionable taste or odour, adulterants and insect and fungus infestation and rodent contamination. It shall not contain other foodgrains more than 1 per cent by weight.

2 · 4.6 Food grains:

1 · Food grains meant for human consumption shall be whole or broken kernels of cereals, millets and pulses. In addition to the undermentioned standards to which foodgrains shall conform, they shall be free from Argemone, Maxicana and Kesari in any form. They shall be free from added colouring matter. The foodgrains shall not contain any insecticide residues other than those specified in regulation 2.3.1 of Food Safety and Satandards (Contaminats, Toxins and Residues) Regulation, 2011 and the amount of insecticide residue in the foodgrains shall not exceed the limits specified in Regulation 2.3.1. of the said Table Food Safety and standards (Contaminats, Toxins and Residues) Regulatio, 2011. The foodgrains meant for grinding/processing shall be clean, free from all impurities including foreign matter (extraneous matter).

2 · Wheat

3 · MAIZE:

4 · JAWAR AND BAJRA:

6 · MASUR WHOLE:

7 · URD WHOLE:

8 · MOONG WHOLE:

9 · CHANA WHOLE:

10 · SPLIT PULSE (DAL) ARHAR:

11 · SPLIT PULSE (DAL) MOONG:

12 · SPLIT PULSE (DAL) URD:

13 · DAL CHANA:

14 · SPLIT PULSE MASUR:

2 · 4.7 CORNFLOUR (Maize starch):

2 · 4.8. CORN FLAKES:

2 · 4.9 CUSTARD POWDER:

1 · CUSTARD POWDER means the product obtained from maize (Zea mays L.) or sago/topioca with or without the addition of small quantities of edible starches obtained from arrowroot, potato or jawar (sorghum vulgare) and with or without the addition of edible common salt, milk and albuminous matter. It may contain permitted colours and flavours. It shall be free from any other foreign matter. It shall be the form of fine powder, free from rancidity, fermented and musty odour. It shall conform to the following standards namely:—

2 · 4.10 MACARONI PRODUCTS:

1 · PASTA PRODUCTS-(Macaroni, spaghetti, vermicelli) means the products obtained from suji or maida with or without addition of ingredients like edible groundnut flour, tapioca flour, soya flour, milk powder, spices, vitamins, minerals, by kneading the dough and extending it. It shall be free from added colour, dirt, insects larvae and impurities or any other extraneous matter. It shall conform to the following standards:—

2 · 4.11 MALTED AND MALT BASED FOODS

1 · MALTED MILK FOOD means the product obtained by mixing whole milk, partly skimmed milk or milk powder with the wort separately from a mash of ground barley malt, any other malted cereal grain and wheat flour or any other cereal flour or malt extract with or without addition of flavouring agents and spices, emulsifying agents, eggs, protein isolates, edible common salt, sodium or potassium bicarbonate, minerals and vitamins and without added sugar in such a manner as to secure complete hydrolysis of starchy material and prepared in a powder or granule or flake form by roller drying, spray drying, vacuum drying or by any other process. It may contain cocoa powder. It shall be free from dirt and other extraneous matter. It shall not contain any added starch (except starch natural to cocoa powder) and added non-milk fat. It shall not contain any preservative or added colour. Malted milk food containing cocoa powder may contain added sugar. Malted milk food shall also conform to the following standards, namely:—

2 · MALT BASED FOODS (MALT FOOD) means the product obtained by mixing malt (wort or flour or malt extract) of any kind obtained by controlled germination of seeds (cereals and/or grain legumes), involving mainly steeping germination and kiln drying processes with other cereal and legume flour with or without whole milk or milk powder, flavouring agents, spices, emulsifying agents, eggs, egg powder, protein isolates, protein hydrolysates, edible common salt, liquid glucose, sodium or potassium bicarbonate minerals, amino acids and vitamins. It may contain added sugar and/or cocoa powder and processed in such a manner to secure partial or complete hydrolysis of starchy material in the form of powder or granules or flakes by drying or by dry mixing of the ingredients. The grains, legumes and their products used in preparation of malt shall be sound, uninfested and free from insect fragments, rat excreta, fungal infested grains or any other type of insect or fungal damage.

2 · 4.12 ROLLED OATS:

1 · ROLLED OATS (quick cooking oats) means the product made from sound hulled oats (Avena sativa). It shall be free from added colours, rancidity and flavouring agents. It shall be in the form of flakes of uniform size having a light cream colour. It shall be free from dirt, insects and insect fragments. It shall conform to the following standards:—

2 · 4.13 SOLVENT EXTRACTED FLOURS:

1 · SOLVENT EXTRACT SOYA FLOUR means the product obtained from clean, sound healthy soyabeans by a process of cracking, dehulling, solvent extraction with food grade hexane and grinding. It shall be in the form of coarse or fine powder or grits, white to creamy white in colour of uniform composition and free from rancid and objectionable odour, extraneous matter, insects, fungus, rodent hair and excreta. It shall be free from any added colour and flavour. It shall conform to the following standards, namely:—

2 · SOLVENT EXTRACTED GROUNDNUT FLOUR means the product obtained from fresh, clean, degermed groundnut kernels which have been decuticled after mild roasting. The kernels shall be first expelled followed by solvent extraction with food grade hexane or by direct extraction of kernels. It shall be whitish to light brown in colour of uniform composition and shall be free from rancid and objectionable odour, extraneous matter, insect, fungus, rodent hair and excreta. It shall be free from added colour and flavour. It shall conform to the following standards namely :—

3 · SOLVENT EXTRACTED SESAME FLOUR means the product obtained by pressing, clean, sound healthy and decuticled sesame seeds followed by solvent extraction with food grade hexane or by direct extraction of kernels. It shall be in the form of flour of white or pale creamy white colour, of uniform composition and free from

4 · SOLVENT EXTRACTED COCONUT FLOUR means the product obtained from fresh coconut Kernels or dried coconut copra of good quality and free from mould. Food grade hexane shall be used for extraction of the oil. It shall be of white or pale brownish yellow colour of uniform composition and free from rancid and objectionable odour, extraneous matter, insects, fungus, rodent hair and excreta. It shall be free from added colour and flavour. It shall conform to the following standards, namely :—

5 · SOLVENT EXTRACTED COTTON SEED FLOUR means the product obtained by solvent extraction of oil with food grade hexane from oil cake immediately following the single pressing, from cotton seed of good quality which have been pre-cleaned and are free from infected or otherwise damage materials and extraneous matter. It shall be in the form of flour of white or pale brownish colour, of uniform composition and free from rancid and objectionable odour, extraneous matter, insect, fungus, rodent hair and excreta. It shall be free from added colours and flavours. It shall conform to the following standards, namely :—

2 · 4.14 STARCHY FOODS:

2 · 4.15 BAKERY PRODUCTS:

1 · Biscuits including wafer biscuits shall be made from maida, vanaspati or refined edible oil or table butter or desi butter or margarine or ghee or their mixture containing any one or more of the following ingredients, namely:—

2 · BREAD whether sold as white bread or wheat bread or fancy or fruity bread or bun or masala bread or milk bread or of any other name, shall mean the product prepared from a mixture of wheat atta, maida, water, salt, yeast or other fermentive medium containing one or more of the following ingredients, namely:—

2 · 5. MEAT AND MEAT PRODUCTS

2 · 5.1 Definition:

2 · 5.2 Meat and Meat Products:

1 · CANNED CORNED BEEF means the product prepared from boneless meat of carcass of bovine animals including buffalo meat, which have been subjected to ante-mortem and postmortem inspection.

2 · CANNED LUNCHEON MEAT means the product prepared from edible portion of meat of mammalian animal, slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection and/or edible meat of poultry birds, including chickens, turkeys, ducks, geese, guinea fowl or pigeonslaughtered in an abattoir.

3 · CANNED COOKED HAM means the product prepared from meat of pigs which have been subjected to ante-mortem and postmortem inspection. The product shall be free from bones, detached cartilage tendous, ligaments and may be with or without skin and fat. The product shall be uniformly cured with edible common salt and sodium and / or potassium nitrite.

4 · CANNED CHOPPED MEAT means the product prepared form edible portion of meat of mammalian animals slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection and / or edible meat of poultry birds including chickens, turkeys, ducks, geese, slaughtered in an abattoir.

5 · CANNED CHICKEN means the product prepared from edible portion of meat of poultry birds, slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection. The product shall be free from bones, blood clots, skin, hair, viscera and bruised/disintegrated material.

6 · CANNED MUTTON AND GOAT MEAT means the product prepared from edible portion of meat of sheep and goat animals slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection. The product shall be free from bones, blood clots, skin, hair, strings and fibrous tissue, bruised material, viscera, tendons and excessive fat.

7 · FROZEN MUTTON, CHICKEN, GOAT AND BUFFALO MEAT means the product prepared from edible portion of meat of animals specified uder these regulationsincluding buffalo meat slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection.

2 · 6. Fish and Fish Products:

2 · 6.1 Fish and Fish Products

1 · Frozen Shrimps or Prawns means the product prepared from fresh shrimps of sound quality belonging to Penaeidae, Pandalidae, Crangonidae, Palaeomonidae Solenoceridae, Aristeidae and Sergestidae families. The product shall not contain a mixture of genera but may contain mixture of species of same genus with similar sensory properties. The product may be peeled or unpeeled, raw or cooked. The product may be glazed with water. The product shall conform to the following requirements:—

6 · Dried shark fins means the product prepared from dorsal and pectoral fins, lower lobe of caudal fin and Pelvic from fresh shark of edible quality. The product shall be free from adhering flesh and may be with or without skin. The product shall be dried in a suitable manner and shall be free from any food additive. The product shall be free from foreign matter, objectionable odour or flavour and rancidity. No food additive is allowed in this product. The products shall conform to the following requirements:—

7 · Salted fish/dried salted fish means the product prepared from fresh wholesome fish. The fish shall be bled, gutted, beheaded, split or filleted and washed. The fish shall be fully saturated with salt (Heavy salted) or partially saturated to a salt content not less than 10 percent by weight of the salted fish which has been dried. The product shall be free from foreign matter, objectionable odour and flavour. The product may contain food additives permitted in Appendix A. The product shall conform to the microbiological requirement given in Appendix B. The products shall conform to the following requirements:—

8 · Canned finfish means the product prepared from the flesh of fresh finfish of sound quality belonging to any one species or mixture of species within the same genus having similar sensory properties. The product shall be free from head, tail and viscera. The product may be packed in any suitable packing medium. The packing medium and other ingredients used shall be of food grade quality. The products shall conform to the following requirements:—

9 · Canned Shrimp means the product prepared from fresh shrimp of sound quality from any combination of species of families Penaeidae, Pandalide, Crangonidae and Palaemonidae from which heads, shell and antenna have been removed. The product may be in the form of peeled shrimps which have been headed and peeled without removal of the dorsal tract or cleaned and deveined shrimps in which the back is cut open after peeling and dorsal

10 · Canned sardines or sardine type products means, the product prepared from fresh or frozen fish belonging to Sardinia pilchardus, Sardinia milanostictusl neopilchardusl ocellatus/sag ax/caeruleus, Sardinia aurita/brasiliensisl maderensisl longicepsl gibbosa celupea harengus, Sprattus sprattus, Hypertophus vittatus, Nematolosaviaminghi, Etrumeus teses, Ethmedium maculatun, Engranulis anchoita/mordax/ringens and opisthonema oglinum.

11 · Canned salmon means the product prepared from fresh fish of sound quality belonging to any of the species of Salmosalar or Oncorhynctus nerka/kisutchl tschawytscha/gorboscha/ketax and masou species. The product shall be free from head, viscera, fins and tails. The product shall be packed in any suitable medium. The packing medium and all other ingredients shall be of food grade quality. No food additive is allowed in this product. The product shall conform to the following requirement.

12 · Canned crab meat means the product prepared from live crabs of sound quality from any of the edible species of the suborder Branchyura or the order Decapoda and all species of the family Lithodiadae. The product shall be prepared singly or in combination from the leg, claw, body and shoulder meat from which the shell has been removed. The product shall be packed in any suitable medium. The packing medium and all other ingredients shall be of food grade quality. The products shall conform to the following requirements:—

13 · Canned Tuna and Bonito means the product prepared from fresh fish of sound quality belonging to Thunnus alalunga/albacaresl atlanticusl obessul maccoyiil thynnusl tongoe, Euthynnus affinisl alleteratusl Jinlatus/ Sarda chilentis/orienlalisl Sarda and Katsuwonus pelamis (syn Euthynnus pelamis) species. The product may be in the form of segments with or without skin, chunks, flakes or grated / shredded particles. The product shall be packed in any suitable medium. The packing medium and all other ingredients shall be of food grade quality. The products shall conform to the following requirements:—

2 · 7. SWEETS & CONFECTIONERY:

2 · 7.1 Sugar boiled confectionery:

2 · 7.2: Lozenges:

2 · 7.3: Chewing gum and bubble gum

2 · 7.4: Chocolate

2 · 7.5: ICE LOLLIES OR EDIBLE ICES

1 · "ICE LOLLIES OR EDIBLE ICES" means the frozen ice produce which may contain sugar, syrup, fruit, fruit juices, cocoa, citric acid, permitted flavours and colours. It may also contain permitted stabilizers and/or emulsifiers not exceeding 0.5 per cent by weight. It shall not contain any artificial sweetner.

2 · 8: Sweetening agents including Honey

2 · 8.1: SUGAR

3 · KHANDSARI SUGAR obtained from sugarcane juice by open pan process may be of two varieties, namely:

4 · BURA SUGAR means the fine grain size product made out of any kind of sugar. It shall be free from dirt, filth, iron filing and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also conform to the following standards, namely:—

5 · CUBE SUGAR means the sugar in the form of cube or cuboid blocks manufactured from refined crystallised sugar. It shall be white in colour, free from dirt and other extraneous contamination. It shall conform to the following standards :—

6 · ICING SUGAR means the sugar manufactured by pulverizing refined sugar or vacuum pan (plantation white) sugar with or without edible starch. Edible starch, if added, shall be uniformly extended in the sugar. It shall be in form of white powder, free from dust, or any other extraneous matter.

2 · 8.2: MISRI

1 · MISRI means the product made in the form of candy obtained from any kind of sugar or palmyrah juice. It shall be free from dirt filth, iron filings and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also conform to the following standards, namely:—

2 · 8.3: "HONEY"

1 · HONEY means the natural sweet substance produced by honey bees from the nectar of blossoms or from secretions of plants which honey bees collect, transform store in honey combs for ripening.

2 · 8.4: GUR OR JAGGERY

2 · 8.5: DEXTROSE

2 · 8.6: GOLDEN SYRUP

1 · GOLDEN SYRUP means the syrup obtained by inversion of sugar. It shall be golden yellow in colour, pleasant in taste and free from any crystallisation.

2 · 8.7 DRIED GLUCOSE SYRUP means the material in the form of coarse or fine, white to creamish white powder, sweet to taste, bland in flavour and somewhat hygroscopic. It shall be free from fermentation, evidence of mould growth, dirt or other extraneous matter or added sweetening or flavouring agent.

2 · 8.8: SACCHARIN SODIUM

1 · SACCHARIN SODIUM commonly known as soluble Saccharin having an empirical formula as C 7 H 4 NNaO3S.2H 2 O and molecular weight as 241.2 shall be the material which is soluble at 20 o C in 1.5 parts of water and 50 parts of alcohol (95 per cent); and shall contain not less than 98.0 per cent and not more than the equivalent of 100.5 per cent of C 7 H 4 O 3 NSNa calculated with reference to the substance dried to constant weight at 105 o C, assay being carried out as presented in Indian Pharmacopoeia. It shall not contain more than 2 p.p.m. of arsenic and 10 p.p.m. of lead. The melting point of Saccharin isolated from the material as per Indian Pharmacopoeia method shall be between 226oC and 230oC. The loss on drying of the material at 105 o C shall not be less than 12.0 per cent and not more than 16.0 per cent of its weight.

2 · 8.9: ASPARTYL PHENYL ALANINE METHYL ESTER (ASPERTAME)

1 · Aspartyl Phenyl Alanine Methyl Ester commonly known as Aspertame, having empirical formula as C 14 H 18 N 2 O 5 and molecular weight as 294.31 shall be the material which is slightly soluble in water and Methanole. It shall contain not less than 98 per cent and not more than 102 per cent of Aspertame on dried basis. It shall not contain more than 3 ppm of Arsenic and 10 ppm of Lead.

2 · 8.10: Acesulfame Potassium

1 · Acesulfame Potassium commonly known as Acesulfame-K, having empirical formula C 4 H 4 KNO 4 S, molecular weight as 201.24 shall be the material which is odourless, white crystalline powder having intensely sweet taste and is very slightly soluble in ethanol but freely soluble in water. It shall contain not less than 99 per cent and not more than 101 per cent of Acesulfame-K on dried basis. It shall not contain more than 3 ppm. Flouride. Heavy metals content shall not be more than 10 ppm. The loss on drying of material at 105 degree centigrade for two hours shall not be more than 1 percent of its weight.

2 · 8.11: Sucralose

2 · 9: SALT, SPICES, CONDIMENTS AND RELATED PRODUCTS

2 · 9.1: Caraway (Siahjira):

1 · Caraway (Siahjira) powder means the powder obtained by grinding the dried mature fruit of Carum Carvi L. without addition of any other matter. It may be in the form of small pieces of seeds or in finely ground form. It shall have characteristic flavour and shall be free from extraneous flavour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter and other harmful substances.

2 · 9.2: Cardamom (Elaichi)

4 · Large Cardamom (Badi Elaichi) whole means the dried nearly ripe fruit (capsule) of Amomum subulatum Roxb. The capsule shall have characteristic flavour free from foreign odour, mustiness and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any harmful substance.

5 · Large Cardamom (Badi Elaichi) seeds means the seeds obtained by decortication of capsules of Amomum subulatum Roxb. It shall have characteristic flavour free from foreign odour, mustiness and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and other harmful substances.

2 · 9.3: Chillies and Capsicum (Lal Mirchi)

1 · Chillies and Capsicum (Lal Mirchi) whole - means the dried ripe fruits or pods of the Capsicum annum L & Capsicum frutescens L. The pods shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from extraneous colouring matter, coating of mineral oil and other harmful substances.

2 · Chillies and Capsicum (Lal Mirchi) powder means the powder obtained by grinding clean ripe fruits or pods of Capsicum annum L and Capsicum frutescens L. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be dry, free from dirt, extraneous colouring matter, flavouring matter, mineral oil and other harmful substances. The chilli powder may contain any edible vegetable oil to a maximum limit of 2.0 percent by weight under a label declaration for the amount and nature of oil used.

2 · 9.4: Cinnamon (Dalchini)

1 · Cinnamon (Dalchini) whole means the inner bark of trunks or branches of Cinnamomum Zeylanicum Blume. It shall have characteristic odour and flavour and shall be free from foreign flavour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter, foreign vegetable matter and other harmful substances.

2 · Cinnamon (Dalchini) powder means the powder obtained by grinding inner bark of trunk or branches of Cinnamomum Zeylanicum Blume. The powder shall be yellowish to reddish brown in colour with characteristic odour and flavour and shall be free from off flavour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter, foreign vegetable matter and other harmful substances.

2 · 9.5: Cassia (Taj)

2 · 9.6: Cloves (Laung)

2 · 9.7: Coriander (Dhania)

2 · 9.8: Cumin (Zeera, Kalonji)

2 · Cumin (Safed Zeera) powder means the powder obtained by grinding the dried mature seeds of Cuminum Cyminum L. It shall have characteristic aromatic flavour free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colour and harmful substances.

3 · Cumin Black (Kalonji) whole means the seeds of Nigella sativa L. It shall have characteristic aromatic flavour free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colour and harmful substances.

4 · Cumin Black (Kalonji) powder means the powder obtained by grinding the dried seeds of Nigella sativa L. It shall have characteristic aromatic flavour free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colour and harmful substances.

2 · 9.9: Fennel (Saunf)

1 · Fennel (Saunf) whole means the dried ripe fruit of Foeniculum vulgare P. Miller Var. Vulgare. It shall have characteristic flavour free from foreign odour, mustiness and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any harmful substance.

2 · Fennel (Saunf) powder means the power obtained by grinding ripe fruits (seeds) of Foeniculum Vulgare P. Miller Var Vulgare. The powder shall have characteristic aromatic flavour free from off flavour, mustiness and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter and any harmful substance.

2 · 9.10: Fenugreek (Methi)

2 · 9.11: Ginger (Sonth, Adrak)

1 · Ginger (Sonth, Adrak) whole means the dried rhizome of Zingiber officinale Roscoe in pieces irregular in shape and size, pale brown in colour with peel not entirely removed and washed and dried in sun. It may be bleached with lime. It shall have characteristic taste and flavour free from musty odour or rancid or bitter taste. It shall be free from mould, living and dead insects, insect fragments, and rodent contamination. The product shall be free from added colouring matter.

2 · Ginger (Sonth, Adrak) Powder means the powder obtained by grinding rhizome of Zingiber officinale Roscoe. It shall have characteristic taste and flavour free from musty odour or rancid or bitter taste. It shall be free from mould, living and dead insects, insect fragments, and rodent contamination. The powder shall be free from added colouring matter.

2 · 9.12: Mace (Jaipatri)

1 · Mace (Jaipatri) whole means the dried coat or aril of the seed of Myristica fragrans Houttuyn. It shall not contain the aril of any other variety of Myristica nalabarica or Fatua (Bombay mace) and Myristica argenea (Wild mace). It shall have characteristic aromatic flavour free from foreign odour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter.

2 · Mace (Jaipatri) powder means the powder obtained by grinding dried coat or aril of the seed of Myristica fragrans Houttuyn. It shall have characteristic aromatic flavour free from foreign odour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter.

2 · 9.13: Mustard (Rai, Sarson)

1 · Mustard (Rai, Sarson) whole means the dried, clean mature seeds of one or more of the plants of Brassica alba. (L). Boiss (Safed rai), Brassica compestris L.var, dichotoma (Kali Sarson), Brasssica Compestris, L. Var, yellow Sarson, Syn, Brassica compestris L, var glauca (Pili Sarson), Brassica, compestris L. Var. toria (Toria), Barassicajuncea, (L). Coss et Czern (Rai, Lotni) and Brassica nigra (L); Koch (Benarasi rai). It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from the seeds of Argemone Maxicana L, any other harmful substances and added colouring matter.

2 · Mustard (Rai, Sarson) powder means the powder obtained by grinding dried, clean mature seeds of one or more of the plants of Brassica alba. (L). Boiss (Safed rai), Brassica compestris L. var, dischotoma (Kali Sarson), Brassica Compestris, L. Var, (yellow Sarson), Syn, Brassica compestris L, var glauca (Pili Sarson), Brassica, compestris L. Var. toria (Toria), Barassicajuncea, (L). Coss et Czern (Rai, Lotni) and Brassica nigra (L); Koch (Benarasi rai) without addition of any other matter. It shall have characteristic pungent aromatic flavour free from rancidity and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from Argemone maxicana. L and other harmful substances. It shall also be free from added colouring matter.

2 · 9.14: Nutmeg (Jaiphal)

1 · Nutmeg (Jaiphal) whole means the dried seed (kernel) of Myristica fragrans Houttuyn. It shall be of greyish brown colour but it may be white if it has been subjected to liming. It shall have characteristic aromatic flavour free from foreign odour and mustiness. It shall be free from mould, living and dead insects, insect fragments, and rodent contamination. The product shall be free from added colouring matter.

2 · Nutmeg (Jaiphal) powder means the powder obtained by grinding the dried seeds (kernel) or Myristica fragrans Houttuyn. It shall have characteristic aromatic flavour free from foreign odour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter.

2 · 9.15: Pepper Black (Kalimirch)

2 · 9.16: Poppy (Khas Khas)

2 · 9.17: Saffron (Kesar)

2 · Saffron (Kesar) powder means the powder obtained by crushing dried stigmas of Crocus Sativus Linnaeus. It shall be dark red in colour with a slightly bitter and pungent flavour, free from foreign odour and mustiness.

2 · 9.18: Turmeric (Haldi)

1 · Turmeric (Haldi) whole means the primary or secondary rhizomes commercially called bulbs or fingers of Curcuma Longa L. The rhizomes shall be cured by soaking them in boiling water and then drying them to avoid regeneration. The rhizome be in natural state or machine polished. The product shall have characteristic odour and flavour and shall be free from mustiness or other foreign flavours. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from Lead Chromate added starch and any other extraneous colouring matter.

2 · Turmeric (Haldi) powder means the powder obtained by grinding dried rhizomes or bulbous roots of Curcuma Longa L. The powder shall have characteristic odour and flavour and shall be free from mustiness or other foreign odour. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from any added colouring matter including Lead Chromate and morphologically extraneous matter including foreign starch.

2 · 9.19: CURRY POWDER

1 · CURRY POWDER means the powder obtained from grinding clean, dried and sound spices belonging to the group of aromatic herbs and seeds such as black pepper, cinnamon, cloves, coriander, cardamom, chillies, cumin seeds, fenugreek, garlic, ginger, mustard, poppy seeds, turmeric, mace, nutmeg, curry leaves, white pepper, saffron and aniseeds. The material may contain added starch and edible common salt. The proportion of spices used in the preparation of curry powder shall be not less than 85.0 per cent by weight. The powder shall be free from dirt, mould growth and insect infestation. It shall be free from any added colouring matter and preservatives other than edible common salt.

2 · 9.20: MIXED MASALA

1 · MIXED MASALA (WHOLE) means a mixture of clean, dried and sound aromatic herbs and spices. It may also contain dried vegetables and/or fruits, oilseeds, garlic, ginger, poppy seeds and curry leaves. It shall be free from added colouring matter. It shall be free from mould growth and insect infestation. The proportion of extraneous matter shall not exceed five per cent by weight, out of which the proportion of organic matter including foreign edible seeds and inorganic matter shall not exceed three per cent and two per cent respectively.

2 · 9.21: Aniseed (Saunf)

1 · Aniseed (Saunf) whole means the dried and mature fruit of Pimpinella anisum L. It shall have characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and harmful substances.

2 · 9.22: Ajowan (Bishops seed)

1 · Ajowan (Bishops seed) means the dried ripe fruits (seeds) of Trachyspermum ammi. L Sprague. It shall have characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances.

2 · 9.23: Dried Mango Slices

1 · Dried Mango Slices--Means the dried wholesome, edible part of raw mango fruit with or without the outer skin. It shall be free from fungus, moulds and insect infestation, rodent contamination, added colouring, flavouring matter. It shall also be free from deleterious substances injurious to health. It shall not contain any preservative except edible common salt which may be added to the extent of 5 per cent by weight on dry basis. It shall have characteristic taste and flavour. The proportion of extraneous substance shall not exceed 4 per cent by weight out of which inorganic matter shall not exceed 2 per cent by weight.

2 · 9.24 Dried Mango Powder (Amchur)

1 · Dried Mango Powder (Amchur)--Means the powder obtained by grinding clean and dried mango slices having characteristic taste and flavour. It shall be free from musty odour and objectionable flavour, rodent contamination, mould, fungus and insect infestation, extraneous matter and added colouring, flavouring matter. It shall also be free from deleterious substances injurious to health. It shall not contain any preservative except edible common salt which may be added to the extent of 5 per cent by weight on dry basis.

2 · 9.25: Pepper White

1 · Pepper White whole means the dried berries of Piper nigrum L. from which the outer pericap is removed with or without preliminary soaking in water and subsequent drying, if necessary. The berries shall be light brown to white in colour with a smooth surface. The berries on grinding shall have characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances.

2 · Pepper White powder means the powder obtained by grinding dried berries of Piper nigrum L. from which the outer pericarp is removed and to which no foreign matter is added. It shall have characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter and any other harmful substances.

2 · 9.26: Garlic (Lahsun)

1 · Dried (Dehydrated) Garlic (Lahsun) means the product obtained by drying by any suitable method which ensures characteristics of fresh garlic on rehydration the cloves of Allium sativum L. without bleaching or precooking. It shall be white to pale cream in colour, free from scorched, toasted and baked particles. It may be whole, sliced, quarters, pieces, flakes, kibbled, granules or powdered. The product on rehydration shall have characteristic pungent of odour of garlic, free from off odour, mustiness fermentation and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination and fungal infection. The products shall be free from added colouring matter and any other harmful substances. It shall be free from stalks, peels, stems, and extraneous matter. When in powdered form, it shall be free flowing and free from agglomerates.

2 · 9.27: Celery

1 · Celery whole means the dried ripe fruits (seeds) of Apium graveoleans L. It shall be of uniform colour with characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances.

2 · 9.28: Dehydrated Onion (Sukha Pyaj)

1 · Dehydrated Onion (Sukha Pyaj) - means the product obtained by removal of most moisture by any acceptable method which ensures characteristics of fresh onions on rehyderation, from sound bulbs of Allium cepa.L. free from mould, disease, outer skin, leaves and roots. The product may be whole or in the form of slices, rings, flakes, pieces, small grits or powder. The product may be white/cream/pink or red in colour, free from stalks, peals, stems and extraneous matters and scorched particles. The finished product shall be free from discolouration or enzymatic reaction. The product on rehyderation shall be of characteristic flavour, free from foreign and off flavour, mustiness, fermentation and rancid flavour.

2 · 9.29 Asafoetida

2 · 9.30 EDIBLE COMMON SALT:

1 · EDIBLE COMMON SALT means a crystalline solid, white, pale, pink or light grey in colour free from contamination with clay, grit and other extraneous adulterant and impurities. It shall not contain moisture in excess of six per cent of the weight of the undried sample. The sodium chloride content (as NaCl) and matter soluble in water other than sodium chloride on dry weight basis shall be as specified in columns (2) and (3) of the Table below against the period of validity mentioned in the corresponding entry in column (1) of the said Table. The matter insoluble in water shall not exceed 1.0 per cent by weight on dry weight basis.

2 · 10: BEVERAGES, (Other than Dairy and Fruits & Vegetables based)

2 · 10.1: TEA

1 · TEA means tea other than Kangra tea obtained by acceptable processes, exclusively from the leaves, buds and tender stems of plant of the Camellia sinensis (L) O. Kuntze. It may be in the form of black or oolong tea. The product shall have characteristic flavour free from any off odour, taint and mustiness. It shall be free from living insects, moulds, dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). The product shall be free from extraneous matter, added colouring matter and harmful substances:

2 · KANGRA TEA means tea derived exclusively from the leaves, buds and tender stems of plants of the Camellia sinensis or Camellia tea grown in Kangra and Mandi valleys of Himachal Pradesh. It shall conform to the following specifications namely;

3 · Green Tea means the product derived solely and exclusively, and produced by acceptable processes, notably enzyme, inactivation, rolling or comminution and drying, from the leaves, buds and tender stems of varieties of the species Camellia sinensis (L) O. Kuntze, known to be suitable for making tea for consumption as a beverage. The product shall have characteristic flavour free from any off odour, taint and mustiness. It shall be free from living or dead insects, moulds, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). The product shall be free from extraneous matter, added colouring matter and harmful substances;

2 · 10.2: COFFEE

1 · 1 Roasted coffee means properly cleaned green coffee which has been roasted to a brown colour and has developed its characteristic aroma.

1 · 2. Ground coffee means the powdered products obtained from 'roasted coffee' only and shall be free from husk.

1 · 3. Coffee (green raw or unroasted), 'roasted and ground coffee' shall be free from any artificial colouring, flavouring, facing extraneous matter or glazing substance and shall be in sound, dry and fresh condition, free from rancid or obnoxious flavour.

1 · 4. Roasted coffee and ground coffee shall conform to the following analytical standards:-

2 · 10.3: CHICORY

2 · 10.4: COFFEE - CHICORY MIXTURE

1 · Coffee - Chicory Mixture means the product prepared by mixing roasted and ground coffee and roasted and ground chicory and shall be in a sound, dry and dust free condition with no rancid or obnoxious flavour. It shall be in the form of a free flowing powder having the colour, taste and flavour characteristic of coffee - chicory powder. It shall be free from any impurities and shall not contain any other added substance. The coffee content in the mixture shall not be less than 51 per cent by mass. The percentage of coffee and chicory used shall be marked on the label as provided in Regulation 2.4.5 (1) (i) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.

2 · Instant Coffee - Chicory Mixture means the product manufactured from roasted and ground coffee and roasted and ground chicory. It shall be in sound dry and dust free condition with no rancid or obnoxious flavour. It shall be in the form of a free flowing powder or shall be in the agglomerated (granules) form having the colour, taste and flavour characteristics of coffee chicory powder. It shall be free from any impurities and shall not contain any other added substance. The coffee content in the mixture shall not be less than 51 per cent by mass on dry basis. The percentage of coffee and chicory used shall be marked on the label as provided in Regulation 2.4.5 (1) (ii) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.

2 · 10.5 Beverages - ALCOHOLIC

1 · TODDY: Toddy means the sap from coconut, date, toddy palm tree or any other kind of palm tree which has undergone alcoholic fermentation. It shall be white cloudy in appearance which sediments on storage and shall possess characteristic flavour derived from the sap and fermentation without addition of extraneous alcohol. It shall be free from added colouring matter, dirt, other foreign matter or any other ingredient injurious to health. It shall also be free from chloral hydrate, paraldehyde, sedative, tranquilizer and artificial sweetener.

2 · 10.6 BEVERAGES NON-ALCOHOLIC - CARBONATED

1 · CARBONATED WATER means water conforming to the standards prescribed for Packaged Drinking Water under Food Safety and Standard Act, 2006 impregnated with carbon dioxide under pressure and may contain any of the following singly or in combination:

1 · Sugar, liquid glucose, dextrose monohydrate, invert sugar, fructose, honey, fruits and vegetables extractives and permitted flavouring, colouring matter, preservatives, emulsifying and stabilising agents, citric acid, fumaric acid and sorbitol, tartaric acid, phosphoric acid, lactic acid, ascorbic acid, malic acid, edible gums such as guar, karaya, arabic carobean, furcellaran, tragacanth, gum ghatti, edible gelatin, albumin, licorice and its derivatives, salts of sodium, calcium and magnesium, vitamins, Caffeine not exceeding 145 parts per million, Estergum (Glycerol ester of wood resin) not exceeding 100 parts per million, Gellan Gum at GMP level and quinine salts not exceeding 100 parts per million (expressed as quinine sulphate). It may also contain Saccharin Sodium not exceeding 100 ppm or Acesulfame-K not exceeding 300 ppm or Aspertame (methyl ester) not exceeding 700 ppm. or sucralose not exceeding 300 ppm or Neotame not exceeding 33 ppm.

2 · 10.7 Mineral water

1 · Mineral water means includes all kinds of Mineral Water or Natural mineral water by whatever name it is called and sold.

2 · Treatment and handling:- Treatment permitted includes separation from unstable constituents, such as compounds containing iron, manganese, sulphur or arsenic, by decantation and/or filtration, if necessary, accelerated by previous aeration.

3 · All Mineral Water shall conform to the following standards, namely:—

2 · 10.8 Packaged drinking water (other than Mineral water):- means water derived from surface water or underground water or sea water which is subjected to hereinunder specified treatments, namely, decantation, filteration, combination of filteration, aerations, filteration with membrane filter depth filter, cartridge filter, activated carbon filteration, de-mineralisation, re-mineralisation, reverse osmosis and packed after disinfecting the water to a level that shall not lead to any harmful contamination in the drinking water by means of chemical agents or physical methods to reduce the number of microorganisms to a level beyond scientifically accepted level for food safety or its suitability:

2 · 11 OTHER FOOD PRODUCT AND INGREDIENTS

2 · 11.1 BAKING POWDER: means a combination capable, under conditions of baking, of yielding carbon dioxide and consists of sodium bicarbonate, and acid-reacting material, starch or other neutral material.

2 · 11.2 CATECHU (Edible) shall be the dried aqueous extract prepared from the heart-wood of Acacia Catechu. It shall be free from infestation, sand, earth or other dirt and shall conform to the following standards:

2 · 11.3 GELATIN shall be purified product obtained by partial hydrolysis of collagen, derived from the skin, white connective tissues and bones of animals. It shall be colourless or pale yellowish and translucent in the form of sheets, flakes, shreds or coarse to fine powder. It shall have very slight odour and taste but not objectionable which is characteristic and boluillon like. It is stable in air when dry but is subject to microbial decomposition when moist or in soluble. It shall not contain:—

2 · 11.4 SILVER LEAF (Chandi-ka-warq): food grade-shall be in the form of sheets, free from creases and folds and shall contain not less than 99.9 per cent of silver.

2 · 11.5 Pan Masala means the food generally taken as such or in conjunction with Pan, it may contain;—

2 · 11.6: LOW AND HIGH FAT COCOA POWDER means the powder which is the partially defatted product derived from the cocoa bean the seed of Theobroma cocoa L. It may be subjected to treatments during manufacture with alkali and/ or magnesium carbonate, bicarbonate, and with tartaric, citric or phosphoric acids. It shall be free from rancidity, dirt, filth, insects and insect fragments or fungus infestations.The product may contain food additives permitted in Appendix A. It shall conform to the following standards:—

2 · 11.7: CAROB POWDER means the powder obtained from the roasted pods of carob (fibbled carob) of Ceratonia Siliqua (L) Taub. (fam. Leguminosae) and shall be free from husk. It shall be free from any artificial colouring, flavouring, extraneous matter or glazing substance and shall be in sound, dry and fresh condition, free from rancid or obnoxious flavours. It shall also conform to the following standards, namely:—

2 · 12: Proprietary Food

2 · 12.1

2 · 13 IRRADIATION OF FOOD

2 · 13.1: Dose of Irradiation:

2 · 13.2: Requirement for the process of Irradiation:—

2 · 13.3: Restrictions on Irradiation of Food:

2 · 13.4: Record of Irradiation of Food:

2 · 13.5: Standards of Irradiated Food :

2 · 13.6: Storage and sale of irradiated food. Save as otherwise provided in these regulations, no person shall irradiate for sale, store for sale, or transport for sale irradiated food.

2 · 13.7: Restriction on sale of Irradiated Food.- Irradiated food shall be offered for sale only in prepackaged conditions.

3 · 1: Food Additives

3 · 1.1:

3 · 1.2 Colouring Matter

3 · 1.3 Artificial Sweeteners

3 · 1.4: Preservatives - "Preservative" means a substance which when added to food, is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other decomposition of food.

3 · 1.5: Anti-oxidants,

3 · 1.6: Emulsifying and Stabilising agents

3 · 1.7: Anticaking Agents

3 · 1.8: Antifoaming agents in edible oils and fats.

3 · 1.9: Use of release agents in confectionery.

3 · 1.10: FLAVOURING AGENTS AND RELATED SUBSTANCES

3 · 1.11: Use of Flavour Enhancers

3 · 1.12: SEQUESTERING AND BUFFERING AGENTS (ACIDS, BASES, AND SALTS)

3 · 1.13: Use of Glycerol Esters of Wood Resins (Ester Gum)—

3 · 1.14: Use of Sucrose Acetate Isobutyrate - The maximum concentration of Sucrose Acetate Isobutyrate when used in non-alcoholic beverages as a clouding agent shall not exceed 300 ppm;

3 · 1.15: Use of Lactulose Syrup in foods:

3 · 1.16: Use of Dimethyl Dicarbonate:

3 · 1.17: Other substances to be used in Specified limits

3 · 1.18: Carry Over Of Food Additives

3 · 2: Standards of Additives

3 · 2.1 Food Colours: Standards of various Food Colours with characteristics are specified in the table below:

2 · SUNSET YELLOW

3 · ERYTHROSINE

4 · INDIGO CARMINE

5 · β-CAROTENE.

7 · - CARAMEL

1 · Carbohydrates - Caramel shall be prepared from the following carbohydrates or their mixtures:—

8 · ANNATTO

13 · BRILLIANT BLUE FCF

14 · Fast Green FCF:

15 · Aluminium Lake of Sunset Yellow FCF Food Yellow No.5 Aluminium Lake is a fine orange yellow water soluble, odourless powder. It is prepared by percipating Sunset Yellow FCF (conforming to specification under 10.02 of Appendix C of these Regulations on to a substratum of Alumina.

2 · Alginates - - - - - (singly or in combi- nation) i Ammonium - - - - - Alginates ii Calcium - - - - - aligates iii Potassium - - - - - Alginates iv Sodium - - - - - Alginates v Propyl glycol - - - - - Alginate vi Pectines - - - - - GMP GMP - - - - - - - - - - - - - G Calcium 200 Disodium ppm ethylendia- maxi- mine mum H Softening Agents (Singly or in combination) 1. Sodium - - - - - - - - - - - - - - - - -

1 · Vegetable Gums (Singly or in

2 · Alginates (singly or in

3 · Pectines - GMP - -

4 · Estergum -

450 · ppm 100 ppm - 100 ppm - - - 100 ppmmaximum max maximum maximum

5 · Xanthan Gum -

5 · Xanthan Gum - 0.5% 0.5% - 0.5% - - - 0.5%

6 · Alginic Acid - GMP - - GMP - GMP - - - GMP

7 · Quinine (As Sulphate) -

450 · ppm - - - - 100 ppm 100 ppm

8 · Gellan Gum

1 · Sodium hexa meta phosphate

1 · 2 3 4 5 6 7 8 9 10 11 12 13

3 · Curcumin or turmeric

200 · ppm -

4 · Beta-carotene

200 · ppm -

5 · Beta apo-8 carotenal

200 · ppm - - -

6 · Methylester of 200 ppm - - -

7 · Ethylester of 200 ppm - - -

8 · Canthaxanthin 200 ppm - - -

9 · Riboflavin,

200 · ppm - - -

200 · ppm - - -

11 · Saffron

200 · ppm - - -

200 · ppm - 200 ppm

200 · ppm

3 · Erythrosine - - -

4 · Tartarzine - - -

5 · Sunset Yellow FCF - - -

6 · Indigo Carmine - - -

7 · Brilliant Blue FCF - - -

8 · Fast green FCF - - -

1 · Calcium Chloride GMP GMP - - - -

350 · ppm 350 ppm - - 350 ppm 350 ppm maximum maximum maximum maximum only on only on fruit/ fruit/ vegetable vegetable pieces pieces

2 · Calcium Lectate GMP GMP - - - - -do- - - -do- 3 Calcium Gluconate GMP GMP - - - - -do- - - -do-

4 · Calcium Carbonate GMP GMP - - - - -do- - - -do- 5 Calcium Bisulphite GMP GMP - - - - -do- - - -do-

1 · 2 3 4 5 6 7 8 9 10 11 12 13 14

4 · Gellan gum GMPJ SOFTENING AGENTS (Singly or in Combination)

1 · Sodium Bi-Carbonate

2 · Sodium Citrate

1 · 2 3 4 5 6 7 8 9 10 11 12 13 14

1 · 2 3 4 5 6 7 8 9 10 11 12 13 14 15

1 · Sodium, Potassium and calcium chloride - - - - - - - - - - Sodium, Potassium and calcium carbonate - - - - - - - - - - Sodium, Potassium and calcium Citrate - - - - - - - GMP - - Calcium salt of orthophosphoric acid - - - - - - - - - - Calcium salt of polyphosphoric acid - - - - - - - - - - Potassium salt of orthophosphoric acid - - - - - - - GMP - - Potssium salt of polyphosphoric acid - - - - - - - GMP - - Sodium salt of orthophosphoric acid - - - - - - - GMP - - Sodium salt of polyphosphoric acid - - - - - - - GMP - -

2 · g/kg singly or 3 g/kg in

2 · g/kg singly or 3 g/kg in

2 · Carrageenan - - - 5

150 · mg/kg - - - - 10

3 · Sodium, Potassium, Calcium and - - - - - - - - - - - - -

4 · Gelatine - - - 10

5 · Lecithins - - - - - - - -

2 · 5 g/kg - - - -

6 · Pectins - - - 10

10 · g/kg - - - - - 10 g/kg - - - max max

7 · Sodium carboxymethyl cellulose - - - 5

5 · g/kg - - - - - 10 g/kg - - - max max

2 · g/kg singly or 3 g/kg in

2 · g/kg singly or 3 g/kg in

1 · 2 3 4 5 6 7 8 9 10 11 12 13 14 15

4 · Beta carotene

100 · ppm - - 100 ppm - 100 ppm - - 100 ppm - - - max max max

5 · Carotene (Natural extract)

100 · ppm 100 ppm 100 ppm - - - 100 ppm - - - - - - max max max max

6 · Annatto extract on Bixin/ Nor bixin

7 · Beta apo-8 carotenal 35 ppm - -

35 · ppm - - 100 ppm - - 35 ppm - - 100 ppm - - - max max max

8 · Methyl ester of Beta apo-8 35 ppm - -

100 · ppm - - 35 ppm - - 100 ppm - - -

10 · Canthaxanthin - - - 100 ppm - - - - - 100 ppm - - -

11 · Caramel colours (Plain) - - - GMP - - - - - GMP - - - 12 Caramel colours - - - 3 ppm - - - - - 3.0 g/kg - - -

13 · a) Ponceau 4R

100 · ppm max

100 · ppm max

100 · ppm max

100 · ppm max

100 · ppm max

100 · ppm max

100 · ppm max

100 · ppm max

1 · Calcium and magnesium carbonates GMP - - - - - - - - - GMP - - 2 Sodium bicarbonate and Sodium carbonate - - - - - - - - - - - - - 3 Sodium and Calcium hydroxide - - - - - - 2000 ppm - - - 2000 ppm - -

2000 · ppm - - - 2000 ppm - - max max

4 · Sodium phosphate - - - - - - GMP - - - GMP - -

100 · ppm maximum (only in

1 · Amended vide GSR 356(E) 7.6.2005

9 · Sampling Guidelines:

10 · Sampling plan and interpretation:

14 · Reference test methods:

2 · Technique using rabbit plasma fibrinogen Agar Medium

11 · The microbial specifications for ripened butter are the same as for pasteurised butter excluding the requirements of total plate count

12 · The requirement on yeast and mold counts is not applicable for mold ripened cheese.

13 · The standard requirements of lactic counts of one million c.f.u./g min as specified by BIS in such products/ or such products containing Probiotic organisms shall be applicable.