CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 144
SE
CO
ND
SC
HE
DU
LE, T
AB
LE V
III—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
CO
LUM
N IV
Num
ber
Addi
tive
Perm
itted
in o
r upo
n Pu
rpos
e of
Use
M
axim
um L
evel
of U
se
C.1
2 C
ellu
lose
, mic
rocr
ysta
lline
. (
1)
Ice
milk
....
......
......
......
......
...
(1)
B
odyi
ng a
nd te
xtur
izin
g ag
ent
(
1)
1.5%
.
(2)
S
herb
et .
......
......
......
......
.....
(
2)
Bod
ying
and
text
uriz
ing
agen
t
(2)
0.
5%.
(3)
C
arbo
hydr
ate
or c
alor
ie
redu
ced
diet
etic
food
s ...
.....
(
3)
Fill
er..
......
......
......
......
......
......
..
(3)
G
ood
man
ufac
turin
g pr
actic
e.
(4)
W
hipp
ed v
eget
able
oil
topp
ing
......
......
......
......
......
......
......
..
(4)
B
odyi
ng a
nd te
xtur
izin
g ag
ent
(
4)
1.5%
.
(5)
U
nsta
ndar
dize
d fr
ozen
de
sser
ts .
......
......
......
......
....
(5)
B
odyi
ng a
nd te
xtur
izin
g ag
ent
(
5)
0.5%
.
C.1
3 C
hlor
o I.P
.C. [
Isop
ropy
l N-
(3-c
hlor
ophe
nyl)
carb
amat
e (9
9% p
ure)
] .
Pot
atoe
s ...
......
......
......
......
......
.....
A
nti-s
prou
ting
agen
t ...
......
......
......
..
50 p
.p.m
.
C.1
4 C
hlor
open
taflu
oro
et
hane
. U
nsta
ndar
dize
d fo
ods
......
......
.....
P
ress
ure
disp
ensi
ng a
nd a
erat
ing
agen
t ...
......
......
......
......
......
......
....
Goo
d m
anuf
actu
ring
prac
tice.
C.1
5 4-
chlo
roph
enox
yace
tic a
cid
......
......
......
......
......
......
...
Mun
g be
ans
......
......
......
......
......
..
Spr
out a
ctiv
ator
....
......
......
......
......
..
2 p.
p.m
. in
the
harv
este
d be
an
spro
ut.
C.1
6 C
itric
aci
d ...
......
......
......
.....
(
1)
Bee
f blo
od .
......
......
......
......
. (
1)
Ant
icoa
gula
nt .
......
......
......
......
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
..
(2)
C
ultu
re n
utrie
nt .
......
......
......
...
(2)
G
ood
man
ufac
turin
g pr
actic
e.
D.1
D
imet
hylp
oly-
silo
xane
fo
rmul
atio
ns .
......
......
.....
(
1)
App
le (
or r
huba
rb)
and
(nam
ing
the
frui
t) ja
m; f
ats
and
oils
; fig
mar
mal
ade;
fig
mar
mal
ade
with
pec
tin;
(nam
ing
the
frui
t) ja
m;
(nam
ing
the
frui
t) ja
m w
ith
pect
in; (
nam
ing
the
frui
t) je
lly;
(nam
ing
the
frui
t) je
lly w
ith
pect
in; (
nam
ing
the
citr
us fr
uit)
(1)
A
nti-f
oam
ing
agen
t ...
......
......
. (
1)
10 p
.p.m
. of d
imet
hyl
poly
silo
xane
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
145 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE V
III—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
CO
LUM
N IV
Num
ber
Addi
tive
Perm
itted
in o
r upo
n Pu
rpos
e of
Use
M
axim
um L
evel
of U
se
mar
mal
ade;
(na
min
g th
e ci
trus
fr
uit)
mar
mal
ade
with
pec
tin;
pine
appl
e m
arm
alad
e;
pine
appl
e m
arm
alad
e w
ith
pect
in; s
hort
enin
g; s
kim
milk
po
wde
r so
ft dr
inks
; win
e..
(2)
U
nsta
ndar
diZ
ed f
oods
....
....
(2)
A
nti-f
oam
ing
agen
t ...
......
......
. (
2)
10 p
.p.m
. of
dim
ethy
lpol
ysilo
xane
.
D.2
D
ioct
yl s
odiu
m
sulfo
succ
inat
e.
Wet
ting
agen
t ...
......
......
......
......
...
Wet
ting
agen
t ...
......
......
......
......
......
10
p.p
.m. i
n th
e fin
ishe
d dr
ink.
E.1
E
thyl
ene
oxid
e ...
......
......
...
Fum
igat
ion
......
......
......
......
......
....
Fum
igat
ion
......
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
(R
esid
ues
of e
thyl
ene
chlo
roph
ydrin
not
to e
xcee
d 1,
500
p.p.
m.)
.
F.1
F
erro
us g
luco
nate
....
......
...
Rip
e ol
ives
....
......
......
......
......
......
C
olou
r re
tent
ion.
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
G.1
G
amm
a ra
diat
ion
from
co
balt
60 s
ourc
es .
......
...
(1)
P
otat
oes;
oni
ons
......
......
....
(1)
A
nti-s
prou
ting
agen
t ...
......
.....
(
1)
15,0
00 r
ads.
(2)
W
heat
; flo
ur; w
hole
whe
at
flour
. (
2)
For
dis
infe
stat
ions
....
......
......
. (
2)
75,0
00 r
ads.
G.2
G
ibbe
relli
c ac
id .
......
......
....
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
po
rter
; sto
ut.
Spr
out a
ctiv
ator
....
......
......
......
......
..
0.5
p.p.
m. i
n fin
ishe
d be
vera
ge.
G.3
G
luco
no d
elta
lact
one
......
..
(1)
C
ooke
d sa
usag
e; m
eatlo
af.
(1)
T
o ac
cele
rate
col
our
fixin
g (
1)
0.5%
.
(2)
D
ry s
ausa
ge .
......
......
......
....
(2)
T
o as
sist
in c
urin
g ...
......
......
..
(2)
G
ood
man
ufac
turin
g pr
actic
e.
G.4
G
lyce
rol .
......
......
......
......
....
(1)
M
eat c
urin
g co
mpo
unds
; sa
usag
e ca
sing
s (
1)
Hum
ecta
nt .
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 146
SE
CO
ND
SC
HE
DU
LE, T
AB
LE V
III—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
CO
LUM
N IV
Num
ber
Addi
tive
Perm
itted
in o
r upo
n Pu
rpos
e of
Use
M
axim
um L
evel
of U
se
(2)
P
rese
rved
mea
ts .
......
......
...
(2)
G
laze
for
pres
erve
d m
eats
....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
..
(3)
H
umec
tant
pla
stic
izer
....
......
..
(3)
G
ood
man
ufac
turin
g pr
actic
e.
(4)
S
oft d
rinks
....
......
......
......
....
(4)
H
umec
tant
....
......
......
......
......
. (
4)
Goo
d m
anuf
actu
ring
prac
tice.
H.1
H
exan
e ...
......
......
......
......
..
Hop
ext
ract
for
use
in m
alt
liquo
rs .
......
......
......
......
......
......
S
olve
nt .
......
......
......
......
......
......
......
2.
2%.
I.1
Isop
ropy
l alc
ohol
....
......
.....
F
ish
prot
ein
......
......
......
......
......
...
To
extr
act m
oist
ure,
fat a
nd o
ther
so
lubl
e co
mpo
nent
s fr
om fi
sh .
....
Goo
d m
anuf
actu
ring
prac
tice.
L.1
Lact
ylic
est
ers
of fa
tty a
cids
...
......
......
......
......
......
......
U
nsta
ndar
dize
d fo
ods
......
......
.....
P
last
iciz
ing
age
nt .
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
L.2
Lano
lin .
......
......
......
......
.....
C
hew
ing
gum
....
......
......
......
......
..
Pla
stic
izin
g ag
ent
......
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
M.1
M
agne
sium
alu
min
ium
si
licat
e ...
......
......
......
......
C
hew
ing
gum
....
......
......
......
......
..
Dus
ting
agen
t ...
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
M.2
M
agne
sium
car
bona
te...
....
(1)
F
lour
; who
le w
heat
flou
r...
(1)
C
arrie
r of
ben
zoyl
per
oxid
e (
1)
900
p.p.
m.
(2)
F
lour
; who
le w
heat
flou
r...
(2)
C
arrie
r of
pot
assi
um b
rom
ate
(
2)
150
p.p.
m.
(3)
C
onfe
ctio
nery
....
......
......
.....
(
3)
Rel
ease
age
nt .
......
......
......
....
(3)
G
ood
man
ufac
turin
g pr
actic
e.
M.3
M
agne
sium
sili
cate
......
......
(
1)
Con
fect
ione
ry .
......
......
......
..
(1)
R
elea
se a
gent
....
......
......
......
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
C
hew
ing
gum
....
......
......
.....
(
2)
Dus
ting
agen
t ...
......
......
......
...
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(3)
R
ice
......
......
......
......
......
......
(
3)
Coa
ting
......
......
......
......
......
....
(3)
G
ood
man
ufac
turin
g pr
actic
e.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
147 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE V
III—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
CO
LUM
N IV
Num
ber
Addi
tive
Perm
itted
in o
r upo
n Pu
rpos
e of
Use
M
axim
um L
evel
of U
se
M.4
M
agne
sium
ste
arat
e ...
......
C
onfe
ctio
nery
....
......
......
......
......
..
Rel
ease
age
nt .
......
......
......
......
......
. G
ood
man
ufac
turin
g pr
actic
e.
(1)
O
nion
s ...
......
......
......
......
.....
(
1)
Ant
i-spr
outin
g ag
ent
......
......
..
(1)
15
p.p
.m.
M.5
M
alei
c hy
draz
ide
(MH
) (1
,2-
dihy
drop
yrid
azin
e-3,
6-
dion
e)
(2)
B
eets
; car
rots
; rut
abag
as...
. (
2)
Ant
i-spr
outin
g ag
ent
......
....
(2)
30
p.p
.m.
(3)
P
otat
oes
......
......
......
......
.....
(
3)
Ant
i-spr
outin
g ag
ent
......
......
..
(3)
50
p.p
.m.
M.6
M
anni
tol
......
......
......
......
....
(1)
D
iete
tic fo
ods
......
......
......
...
(1)
T
o m
odify
text
ure
......
......
......
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
C
onfe
ctio
nery
....
......
......
.....
(
2)
Rel
ease
age
nt .
......
......
......
....
(2)
G
ood
man
ufac
turin
g pr
actic
e.
M.7
M
ethy
l est
er o
f a-
naph
thal
ene
acet
ic a
cid
P
otat
oes
......
......
......
......
......
......
..
Ant
i-spr
outin
g ag
ent
......
......
......
.....
9
p.p.
m.
M.8
M
ethy
l eth
yl c
ellu
lose
....
....
Uns
tand
ardi
zed
food
s ...
......
......
..
Aer
atin
g ag
ent
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
M.9
M
ethy
lene
chl
orid
e...
......
....
Hop
ext
ract
for
use
in m
alt
liquo
rs .
......
......
......
......
......
......
S
olve
nt .
......
......
......
......
......
......
......
2.
2%.
M.1
0 M
etha
nol
......
......
......
......
...
Hop
ext
ract
....
......
......
......
......
.....
S
olve
nt .
......
......
......
......
......
......
......
2.
2%.
M.1
1 M
icro
crys
talli
ne c
ellu
lose
..
Sam
e fo
ods
as li
sted
for
cellu
lose
m
icro
crys
talli
ne .
......
......
......
....
Fill
er
Sam
e le
vels
as
pres
crib
ed fo
r ce
llulo
se m
icro
crys
talli
ne.
M.1
2 M
iner
al o
il ...
......
......
......
....
(1)
B
aker
y pr
oduc
ts;
conf
ectio
nery
; see
ded
ra
isin
g ...
......
......
......
......
.....
(1)
R
elea
se a
gent
....
......
......
......
. (
1)
0.3%
.
(2)
F
resh
frui
ts a
nd v
eget
able
s
(2)
C
oatin
g ...
......
......
......
......
......
. (
2)
0.3%
.
M.1
3 M
onoa
cetin
....
......
......
......
. U
nsta
ndar
dize
d ba
kery
fo
ods
......
......
......
......
......
......
...
Pla
stic
izer
....
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 148
SE
CO
ND
SC
HE
DU
LE, T
AB
LE V
III—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
CO
LUM
N IV
Num
ber
Addi
tive
Perm
itted
in o
r upo
n Pu
rpos
e of
Use
M
axim
um L
evel
of U
se
M.1
4 M
ono
and
di-g
lyce
rides
......
(
1)
App
le (
or r
huba
rb)
and
(nam
ing
the
frui
t) ja
m; f
ats
and
oils
; fig
mar
mal
ade;
fig
mar
mal
ade
with
pec
tin;
(nam
ing
the
frui
t) ja
m;
(nam
ing
the
frui
t) ja
m w
ith
pect
in; (
nam
ing
the
frui
t) je
lly;
(nam
ing
the
frui
t) je
lly w
ith
pect
in; (
nam
ing
the
citr
us fr
uit)
m
arm
alad
e; (
nam
ing
the
citr
us
frui
t) m
arm
alad
e w
ith p
ectin
; pi
neap
ple
mar
mal
ade;
pi
neap
ple
mar
mal
ade
with
pe
ctin
; sof
t drin
ks .
......
......
..
(1)
A
ntifo
amin
g ag
ent
......
......
.....
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
..
(2)
A
nti-f
oam
ing
agen
t; hu
mec
tant
; rel
ease
age
nt .
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
M.1
5 M
onog
lyce
rides
....
......
......
. (
1)
Oil
solu
ble
anna
tto .
......
......
(
1)
Sol
vent
....
......
......
......
......
......
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
..
(2)
A
nti-f
oam
ing
agen
t; hu
mec
tant
; rel
ease
age
nt .
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
N.1
N
itrog
en .
......
......
......
......
...
Uns
tand
ardi
zed
food
s ...
......
......
..
Pre
ssur
e di
spen
sing
age
nt .
......
......
G
ood
man
ufac
turin
g pr
actic
e.
N.2
N
itrou
s ox
ide
......
......
......
...
Uns
tand
ardi
zed
food
s ...
......
......
..
Pre
ssur
e di
spen
sing
age
nt .
......
......
G
ood
man
ufac
turin
g pr
actic
e.
N.3
N
onyl
alc
ohol
....
......
......
....
Pot
atoe
s ...
......
......
......
......
......
.....
A
nti-s
prou
ting
agen
t ...
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
O.1
O
ctaf
luor
o-cy
clob
utan
e...
...
Uns
tand
ardi
zed
food
s ...
......
......
..
Pre
ssur
e di
spen
sing
and
aer
atin
g ag
ent
......
......
......
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
O.2
O
xyst
earin
....
......
......
......
...
Cot
ton
seed
oil;
pea
nut o
il; s
oya
bean
oil
......
......
......
......
......
.....
T
o in
hibi
t cry
stal
form
atio
n ...
......
....
0.12
5%.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
149 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE V
III—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
CO
LUM
N IV
Num
ber
Addi
tive
Perm
itted
in o
r upo
n Pu
rpos
e of
Use
M
axim
um L
evel
of U
se
P.1
P
ancr
eas
extr
act
......
......
...
Aci
d pr
oduc
ing
bact
eria
l cul
ture
s
To
cont
rol b
acte
riop
hage
s ...
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
P.2
P
araf
fin w
ax .
......
......
......
...
(1)
F
resh
frui
t and
veg
etab
les
(1)
C
oatin
g ...
......
......
......
......
......
. (
1)
0.3%
.
(2)
C
hees
e an
d tu
rnip
s ...
......
...
(2)
C
oatin
g ...
......
......
......
......
......
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
P.3
P
etro
latu
m .
......
......
......
.....
F
resh
frui
t and
veg
etab
les
......
....
Coa
ting
......
......
......
......
......
......
......
. 0.
3%.
P.4
P
olyg
lyce
rol e
ster
of w
ood
resi
n (e
ster
gum
) ...
......
..
Sof
t drin
ks .
......
......
......
......
......
....
Den
sity
adj
ustin
g ag
ent
......
......
......
10
0 p.
p.m
.
P.5
P
olyv
inyl
-pyr
rolid
ene
......
...
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
po
rter
; sto
ut; w
ine
......
......
......
. C
larif
ying
age
nt .
......
......
......
......
.....
2
p.p.
m. i
n th
e fin
ishe
d pr
oduc
t.
P.6
P
otas
sium
alu
min
ium
su
lpha
te .
......
......
......
.....
F
lour
; who
le w
heat
flou
r ...
......
.....
C
arrie
r or
ben
zoyl
per
oxid
e ...
......
...
900
p.p.
m.
P.7
P
otas
sium
ste
arat
e ...
......
..
Che
win
g gu
m .
......
......
......
......
.....
P
last
iciz
ing
agen
t ...
......
......
......
......
G
ood
man
ufac
turin
g ag
ent.
P.8
P
ropa
ne .
......
......
......
......
...
Uns
tand
ardi
zed
food
s ...
......
......
..
Pre
ssur
e di
spen
sing
and
aer
atin
g ag
ents
....
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
P.9
P
ropy
lene
gly
col
......
......
...
(1)
O
il so
lubl
e an
natto
....
......
...
(1)
S
olve
nt .
......
......
......
......
......
...
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
S
oft d
rinks
....
......
......
......
....
(2)
S
olve
nt .
......
......
......
......
......
...
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(3)
U
nsta
ndar
dize
d fo
ods
......
..
(3)
H
umec
tant
....
......
......
......
......
. (
3)
Goo
d m
anuf
actu
ring
prac
tice.
Q.1
Q
uilla
ia .
......
......
......
......
.....
B
ever
age
base
s; b
ever
age
mix
es;
soft
drin
ks .
......
......
......
......
......
. F
oam
ing
agen
t ...
......
......
......
......
....
Goo
d m
anuf
actu
ring
prac
tice.
S.1
S
apon
in .
......
......
......
......
....
Sof
t drin
ks .
......
......
......
......
......
....
Foa
min
g ag
ent
......
......
......
......
......
. G
ood
man
ufac
turin
g pr
actic
e.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 150
SE
CO
ND
SC
HE
DU
LE, T
AB
LE V
III—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
CO
LUM
N IV
Num
ber
Addi
tive
Perm
itted
in o
r upo
n Pu
rpos
e of
Use
M
axim
um L
evel
of U
se
S.2
S
odiu
m a
lum
iniu
m s
ulph
ate
......
......
......
......
......
......
...
Flo
ur; w
hole
whe
at fl
our
......
......
..
Car
rier
of b
enzo
yl p
erox
ide
......
......
90
0 p.
p.m
.
S.3
S
odiu
m b
icar
bona
te .
......
...
(1)
C
onfe
ctio
nery
....
......
......
.....
(
1)
Aer
atin
g ag
ent
......
......
......
.....
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
S
alt
......
......
......
......
......
......
. (
2)
To
stab
ilize
pot
assi
um io
date
in
sal
t ...
......
......
......
......
......
....
(2)
G
ood
man
ufac
turin
g pr
actic
e.
S.4
S
odiu
m c
arbo
nate
....
......
...
In c
ombi
natio
n w
ith s
odiu
m
hexa
met
apho
spha
te fo
r us
e on
fr
ozen
fish
fille
ts, f
roze
n lo
bste
r,
froz
en c
rabs
, fro
zen
clam
s an
d fr
ozen
shr
imp
......
......
......
......
..
To
redu
ce th
aw d
rip .
......
......
......
.....
15
% o
f the
com
bina
tion
of
sodi
um c
arbo
nate
and
so
dium
hex
amet
apho
spha
te.
S.5
S
odiu
m c
itrat
e ...
......
......
....
Bee
f blo
od .
......
......
......
......
......
....
Ant
icoa
gula
nt .
......
......
......
......
......
...
0.2%
.
S.6
S
odiu
m fe
rroc
yani
de
deca
hydr
ate
......
......
......
D
endr
itic
salt
......
......
......
......
......
. A
s an
adj
uvan
t in
the
prod
uctio
n of
de
ndrit
ic s
alt c
ryst
als
......
......
..
13 p
.p.m
. cal
cula
ted
as
anhy
drou
s so
dium
fe
rroc
yani
de.
S.7
S
odiu
m h
exam
etap
hosp
hate
......
......
......
......
......
......
...
(1)
B
eef b
lood
....
......
......
......
....
(1)
A
nti-c
oagu
lant
....
......
......
......
. (
1)
0.2%
.
(2)
F
roze
n fis
h fil
lets
; fro
zen
lobs
ters
; fro
zen
crab
; fro
zen
clam
s an
d fr
ozen
shr
imp
....
(2)
T
o re
duce
thaw
drip
....
......
.....
(
2)
0.5%
tota
l add
ed
phos
phat
e.
S.8
S
odiu
m p
hosp
hate
, dib
asic
...
......
......
......
......
......
......
(
1)
Fro
zen
fish
......
......
......
......
. (
1)
To
prev
ent c
rack
ing
of g
laze
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
F
roze
n m
ushr
oom
s ...
......
...
(2)
T
o pr
even
t dis
colo
urat
ion
......
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
S.9
S
odiu
m s
ilica
te .
......
......
.....
C
anne
d dr
inki
ng w
ater
....
......
......
C
orro
sion
inhi
bito
r ...
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
S.1
0 S
odiu
m s
tear
ate
......
......
....
Che
win
g gu
m .
......
......
......
......
.....
P
last
iciz
ing
agen
t ...
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
151 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE V
III—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
CO
LUM
N IV
Num
ber
Addi
tive
Perm
itted
in o
r upo
n Pu
rpos
e of
Use
M
axim
um L
evel
of U
se
S.1
1 S
odiu
m s
tear
oyl-2
lact
ylat
e ...
......
......
......
......
......
......
(
1)
Liqu
id a
nd fr
ozen
egg
w
hite
s ...
......
......
......
......
......
(
1)
Whi
ppin
g ag
ent
......
......
......
...
(1)
0.
05%
.
(2)
D
ried
egg
whi
tes
......
......
....
(2)
W
hipp
ing
agen
t ...
......
......
......
(
2)
0.5%
.
(3)
O
il to
ppin
gs o
r to
ppin
g
mix
es .
......
......
......
......
......
...
(3)
W
hipp
ing
agen
t ...
......
......
......
(
3)
0.3%
.
S.1
2 S
odiu
m s
ulph
ate
......
......
...
Fro
zen
mus
hroo
ms
......
......
......
...
To
prev
ent d
isco
lour
atio
n ...
......
......
G
ood
man
ufac
turin
g pr
actic
e.
S.1
3 S
odiu
m s
ulph
ite .
......
......
...
Can
ned
flake
d tu
na .
......
......
......
..
To
prev
ent d
isco
lour
atio
n ...
......
......
30
0 p.
p.m
.
S.1
4 S
odiu
m th
iosu
lpha
te .
......
..
Sal
t ...
......
......
......
......
......
......
.....
T
o st
abili
ze p
otas
sium
ioda
te in
sa
lt ...
......
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
S.1
5 S
odiu
m t
ripol
ypho
spha
te .
. F
roze
n fis
h fil
lets
; fro
zen
lobs
ter;
fr
ozen
cra
b; fr
ozen
cla
ms
and
froz
en s
hrim
p...
......
......
......
......
To
redu
ce th
aw d
rip .
......
......
......
.....
0.
5% to
tal a
dded
pho
spha
te.
S.1
6 S
orbi
tol .
......
......
......
......
.....
(
1)
Con
fect
ione
ry .
......
......
......
..
(1)
R
elea
se a
gent
....
......
......
......
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
M
arsh
mal
low
s, s
hred
ded
coco
nut
......
......
......
......
......
(
2)
Hum
ecta
nt .
......
......
......
......
....
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(3)
U
nsta
ndar
dize
d fo
ods.
......
..
(3)
T
o m
odify
text
ure
......
......
......
. (
3)
Goo
d m
anuf
actu
ring
prac
tice.
S.1
7 S
tann
ous
chlo
ride
......
......
. (
1)
Asp
arag
us p
acke
d in
gla
ss
cont
aine
rs; c
once
ntra
ted
fr
uit j
uice
; lem
on ju
ice;
lim
e ju
ice
......
......
......
......
......
......
(1)
F
lavo
ur a
nd c
olou
r
stab
ilize
r ...
......
......
......
......
.....
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
S
oft d
rinks
....
......
......
......
....
(2)
F
lavo
ur a
nd c
olou
r st
abili
zer
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
S.1
8 S
tear
ic a
cid
......
......
......
.....
(
1)
Con
fect
ione
ry .
......
......
......
..
(1)
R
elea
se a
gent
....
......
......
......
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 152
SE
CO
ND
SC
HE
DU
LE, T
AB
LE V
III—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
CO
LUM
N IV
Num
ber
Addi
tive
Perm
itted
in o
r upo
n Pu
rpos
e of
Use
M
axim
um L
evel
of U
se
(2)
C
hew
ing
gum
....
......
......
.....
(
2)
Pla
stic
izin
g ag
ent
......
......
......
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
S.1
9 S
odiu
m m
ethy
l sup
hate
.....
P
ectin
....
......
......
......
......
......
......
..
A p
roce
ssin
g ai
d, th
e re
sult
of
met
hyla
tion
of p
ectin
by
sulp
huri
c ac
id a
nd m
ethy
l alc
ohol
and
ne
utra
lized
by
sodi
um
bica
rbon
ate
......
......
......
......
......
....
0.1%
of p
ectin
.
S.2
0 S
ucro
se a
ceta
te is
obut
yrat
e.S
oft d
rinks
....
......
......
......
......
......
. D
ensi
ty a
djus
ting
agen
t ...
......
......
...
300
p.p.
m. i
n th
e be
vera
ge a
s co
nsum
ed.
T.1
T
anni
c ac
id .
......
......
......
....
Che
win
g gu
m .
......
......
......
......
.....
T
o re
duce
adh
esio
n ...
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
T.2
T
riace
tin .
......
......
......
......
...
Cak
e m
ixes
....
......
......
......
......
.....
W
ettin
g ag
ent
......
......
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
TA
BLE
IX
FO
OD
AD
DIT
IVE
S T
HA
T M
AY
BE
US
ED
AS
NO
N-N
UT
RIT
IVE
SW
EE
TE
NIN
G A
GE
NT
S
[L.N
. 206
/195
8, S
ch.]
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
A.1
A
mm
oniu
m s
acch
arin
....
......
......
......
....
Car
bohy
drat
e or
cal
orie
red
uced
die
tetic
fo
ods
......
......
......
......
......
......
......
......
......
....
Goo
d m
anuf
actu
ring
prac
tice.
A.2
A
spar
tam
e ...
......
......
......
......
......
......
.....
C
arbo
hydr
ate
or c
alor
ie r
educ
ed d
iete
ctic
fo
ods
......
......
......
......
......
......
......
......
......
....
Goo
d M
anuf
actu
ring
prac
tice.
C.1
C
alci
um s
acch
arin
....
......
......
......
......
....
Car
bohy
drat
e or
cal
orie
red
uced
die
tetic
fo
ods
......
......
......
......
......
......
......
......
......
....
Goo
d m
anuf
actu
ring
prac
tice.
S.1
S
acch
arin
....
......
......
......
......
......
......
.....
C
arbo
hydr
ate
or c
alor
ie r
educ
ed d
iete
tic
food
s ...
......
......
......
......
......
......
......
......
......
.G
ood
man
ufac
turin
g pr
actic
e.
S.2
S
odiu
m s
acch
arin
....
......
......
......
......
....
Car
bohy
drat
e or
cal
orie
red
uced
die
tetic
fo
ods
......
......
......
......
......
......
......
......
......
......
.....
Goo
d m
anuf
actu
ring
prac
tice.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
153 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
—co
ntin
ued
TA
BLE
X
FO
OD
AD
DIT
IVE
S T
HA
T M
AY
BE
US
ED
AS
PH
AD
JUS
TIN
G A
GE
NT
S, A
CID
-RE
AC
TIN
G M
AT
ER
IALS
AN
D W
AT
ER
CO
RR
EC
TIN
G
AG
EN
TS
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
A.1
A
cetic
aci
d ...
......
......
......
......
......
......
.....
(
1)
Sof
t drin
ks .
......
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
A.2
A
dipi
c ac
id .
......
......
......
......
......
......
......
. (
1)
Sof
t drin
ks .
......
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
A.3
A
mm
oniu
m a
lum
iniu
m s
ulph
ate.
.. (
1)
Ba
king
pow
der
......
......
......
......
......
......
.....
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
A.4
A
mm
oniu
m b
icar
bona
te .
......
......
......
....
(1)
C
hoco
late
; coc
oa; m
ilk c
hoco
late
; sw
eet
choc
olat
e ...
......
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
A.5
A
mm
oniu
m c
arbo
nate
....
......
......
......
....
(1)
C
hoco
late
; coc
oa; m
ilk c
hoco
late
; sw
eet
choc
olat
e ...
......
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
A.6
A
mm
oniu
m c
itrat
e, d
ibas
ic .
......
......
......
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
A.7
A
mm
oniu
m c
itrat
e, m
onob
asic
....
......
...
Uns
tand
ardi
zed
food
s ...
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
A.8
A
mm
oniu
m h
ydro
xide
....
......
......
......
....
(1)
C
hoco
late
; coc
oa; m
ilk c
hoco
late
; sw
eet
choc
olat
e ...
......
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
A.9
A
mm
oniu
m p
hosp
hate
, dib
asic
......
......
. (
1)
Ale
; bac
teria
l cul
ture
s; b
akin
g po
wde
r;
beer
; lig
ht b
eer;
mal
t liq
uor;
por
ter;
sto
ut .
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
...
(2)
G
ood
man
ufac
turin
g pr
actic
e.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 154
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
A.1
0 A
mm
oniu
m p
hosp
hate
, mon
obas
ic .
.....
(
1)
Ale
; bac
teria
l cul
ture
s; b
akin
g po
wde
r;
beer
; lig
ht b
eer;
mal
t; liq
uor;
por
ter;
sto
ut
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
...
(2)
G
ood
man
ufac
turin
g pr
actic
e.
C.1
C
alci
um a
ceta
te .
......
......
......
......
......
....
(1)
A
le; b
eer;
ligh
t bee
r; m
alt l
iquo
r; p
orte
r;
soft
drin
ks; s
tout
....
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
C.2
C
alci
um b
icar
bona
te .
......
......
......
......
...
Sof
t drin
ks .
......
......
......
......
......
......
......
......
......
. G
ood
man
ufac
turin
g pr
actic
e.
C.3
C
alci
um c
arbo
nate
....
......
......
......
......
...
(1)
C
hoco
late
drin
k; ic
e-cr
eam
mix
; ice
milk
m
ix; s
oft d
rinks
....
......
......
......
......
......
......
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
C.4
C
alci
um c
hlor
ide
......
......
......
......
......
....
(1)
A
le; b
eer;
ligh
t bee
r; m
alt l
iquo
r; p
orte
r;
soft
drin
ks; s
tout
....
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
C.5
C
alci
um c
itrat
e ...
......
......
......
......
......
....
(1)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
C.6
C
alci
um fu
mar
ate
......
......
......
......
......
...
Uns
tand
ardi
zed
food
s ...
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
C.7
C
alci
um g
luco
nate
....
......
......
......
......
...
(1)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
C.8
C
alci
um h
ydro
xide
....
......
......
......
......
...
(1)
A
le; b
eer;
ice-
crea
m m
ix; l
ight
bee
r; m
alt
liquo
r; p
orte
r; s
tout
....
......
......
......
......
......
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
C
anne
d pe
as .
......
......
......
......
......
......
......
(
2)
0.01
%.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
C.9
C
alci
um la
ctat
e ...
......
......
......
......
......
...
(1)
B
akin
g po
wde
r; s
oft d
rinks
......
......
......
.....
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
155 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
C.1
0 C
alci
um o
xide
....
......
......
......
......
......
....
(1)
A
le; b
eer;
cho
cola
te d
rink;
ice-
crea
m m
ix;
ice
milk
; lig
ht b
eer;
mal
t liq
uor;
por
ter;
st
out
......
......
......
......
......
......
......
......
......
...
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
C.1
1 C
alci
um p
hosp
hate
, dib
asic
....
......
......
. U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
C.1
2 C
alci
um p
hosp
hate
, mon
obas
ic .
......
....
(1)
B
akin
g po
wde
r; m
alt l
iquo
rs .
......
......
......
. (
1)
Goo
d m
anuf
actu
ring
pra
ctic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
C.1
3 C
alci
um p
hosp
hate
, trib
asic
....
......
......
. U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
C.1
4 C
alci
um s
ulph
ate
......
......
......
......
......
...
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
por
ter;
sof
t dr
inks
; sto
ut; w
ine
......
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
C.1
5 C
itric
aci
d ...
......
......
......
......
......
......
......
(
1)
Ale
; app
le (
or r
huba
rb)
and
(nam
ing
the
frui
t) ja
m; b
eer;
can
ned
artic
hoke
s; c
anne
d as
para
gus;
can
ned
bean
spr
outs
; can
ned
onio
ns; c
anne
d pe
ars;
can
ned
shel
lfish
; ca
nned
spr
ing
mac
kere
l; co
ttage
che
ese;
cr
eam
cot
tage
che
ese;
fig
mar
mal
ade;
fig
mar
mal
ade
with
pec
tin; F
renc
h dr
essi
ng;
froz
en c
ooke
d sh
rimp;
gra
pe ju
ice;
hon
ey
win
e; ic
e-cr
eam
mix
; ice
milk
mix
; (na
min
g th
e fr
uit)
jam
; (na
min
g th
e fr
uit)
jam
with
pe
ctin
; (na
min
g th
e fr
uit)
jelly
; (na
min
g th
e fr
uit)
jelly
with
pec
tin; l
ight
bee
r; m
alt l
iquo
r;
(nam
ing
the
citr
us fr
uit)
mar
mal
ade;
(n
amin
g th
e ci
trus
frui
t) m
arm
alad
e w
ith
pect
in; m
ayon
nais
e; m
ince
mea
t; pi
neap
ple
mar
mal
ade;
pin
eapp
le m
arm
alad
e w
ith
pect
in; p
orte
r; p
roce
ss c
hees
e; p
roce
ss
crea
m c
hees
e; s
alad
dre
ssin
g; s
herb
et;
skim
milk
pro
cess
che
ese;
sto
ut; t
omat
oes;
w
ine;
sof
t drin
ks ..
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 156
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
C.1
6 C
ream
of t
arta
r ...
......
......
......
......
......
....
Sam
e fo
ods
as li
sted
for
pota
ssiu
m
acid
tart
rate
....
......
......
......
......
......
......
......
.....
S
ame
leve
ls a
s pr
escr
ibed
for
pota
ssiu
m a
cid
tart
rate
.
F.1
F
umar
ic a
cid
......
......
......
......
......
......
....
(1)
S
oft d
rinks
; fru
it an
d ve
geta
bles
pro
duct
s
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
G.1
G
luco
nic
acid
....
......
......
......
......
......
.....
(
1)
Sof
t drin
ks .
......
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
G.2
G
luco
no d
elta
lact
one
......
......
......
......
..
Uns
tand
ardi
zed
food
s ...
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
H.1
H
ydro
chlo
ric a
cid
......
......
......
......
......
...
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
por
ter;
sto
ut .
. G
ood
man
ufac
turin
g pr
actic
e.
L.1
Lact
ic a
cid
......
......
......
......
......
......
......
..
(1)
A
le; b
akin
g po
wde
r; b
eer;
bre
ad; c
otta
ge
chee
se; c
ream
cot
tage
che
ese;
fren
ch
dres
sing
; ice
-cre
am m
ix; i
ce m
ilk m
ix; l
ight
be
er; m
alt l
iquo
r; m
arga
rine
; may
onna
ise;
ol
ives
; pic
kles
and
rel
ishe
s; p
orte
r pr
oces
s ch
eese
; pro
cess
cre
am c
hees
e;
sala
d dr
essi
ng; s
herb
et; s
kim
milk
pr
oces
s; s
oft d
rinks
; sto
ut .
......
......
......
.....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
M.2
M
agne
sium
car
bona
te .
......
......
......
......
(
1)
Cho
cola
te; c
hoco
late
drin
k; c
ocoa
; ice
-cr
eam
mix
; ice
milk
mix
; milk
cho
cola
te;
soft
drin
ks; s
wee
t cho
cola
te .
......
......
......
..
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
M.3
M
agne
sium
citr
ate
......
......
......
......
......
..
Sof
t drin
ks .
......
......
......
......
......
......
......
......
......
. G
ood
man
ufac
turin
g pr
actic
e.
M.4
M
agne
sium
fum
arat
e ...
......
......
......
......
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
157 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
M.5
M
agne
sium
hyd
roxi
de .
......
......
......
......
. (
1)
Cho
cola
te; c
ocoa
; ice
-cre
am m
ix; i
ce m
ilk
mix
; milk
cho
cola
te; s
wee
t cho
cola
te .
.....
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
C
anne
d pe
as .
......
......
......
......
......
......
......
(
2)
0.05
%
M.6
M
agne
sium
oxi
de .
......
......
......
......
......
..
Cho
cola
te d
rink;
ice-
crea
m m
ix; i
ce m
ilk m
ix .
..
M.7
M
agne
sium
sul
phat
e ...
......
......
......
......
. M
alt l
iquo
r; a
le; b
eer;
ligh
t bee
r; p
orte
r; s
oft
drin
ks; s
tout
....
......
......
......
......
......
......
......
....
Goo
d m
anuf
actu
ring
prac
tice.
M.8
M
alic
aci
d ...
......
......
......
......
......
......
......
(
1)
App
le (
or r
huba
rb)
and
(nam
ing
the
frui
t)
jam
; fig
mar
mal
ade
with
pec
tin; (
nam
ing
the
frui
t) ja
m w
ith p
ectin
; (na
min
g th
e fr
uit)
je
lly w
ith p
ectin
; (na
min
g th
e ci
trus
frui
t)
mar
mal
ade;
(na
min
g th
e ci
trus
frui
t)
mar
mal
ade
with
pec
tin; p
inea
pple
m
arm
alad
e; p
inea
pple
mar
mal
ade
with
pe
ctin
; sof
t drin
ks .
......
......
......
......
......
.....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
P.1
P
hosp
horic
aci
d ...
......
......
......
......
......
..
(1)
A
le; b
eer;
cho
cola
te c
ocoa
; cot
tage
ch
eese
; cre
am c
otta
ge c
hees
e; m
alt
liquo
r; li
ght b
eer;
milk
cho
cola
te; m
ono
and
di-g
lyce
rides
; sof
t drin
ks; p
orte
r;
stou
t; sw
eet c
hoco
late
....
......
......
......
......
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
F
ish
prot
ein
......
......
......
......
......
......
......
....
(3)
G
ood
man
ufac
turin
g pr
actic
e.
P.2
P
otas
sium
aci
d ta
rtra
te .
......
......
......
.....
(
1)
Bak
ing
pow
der
......
......
......
......
......
......
.....
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
P.3
P
otas
sium
alu
min
ium
sul
phat
e ...
......
...
(1)
A
le; b
akin
g po
wde
r; b
eer;
ligh
t bee
r; m
alt
liquo
r; o
il so
lubl
e an
natto
; por
ter;
sto
ut .
..
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 158
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
P.4
P
otas
sium
bic
arbo
nate
....
......
......
......
..
(1)
B
akin
g po
wde
r; c
hoco
late
; coc
oa; m
alte
d m
ilk; m
alte
d m
ilk p
owde
r; m
ilk .
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
P.5
P
otas
sium
car
bona
te .
......
......
......
......
..
(1)
C
hoco
late
; coc
oa; m
ilk c
hoco
late
; sof
t dr
inks
; sw
eet c
hoco
late
....
......
......
......
.....
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
P.6
P
otas
sium
chl
orid
e ...
......
......
......
......
....
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
por
ter;
sof
t dr
inks
; sto
ut .
......
......
......
......
......
......
......
......
. G
ood
man
ufac
turin
g pr
actic
e.
P.7
P
otas
sium
citr
ate
......
......
......
......
......
...
(1)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
P.8
P
otas
sium
fum
arat
e ...
......
......
......
......
..
Uns
tand
ardi
zed
food
s ...
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
P.9
P
otas
sium
hyd
roxi
de .
......
......
......
......
...
(1)
O
il so
lubl
e an
natto
....
......
......
......
......
......
. (
1)
1.0%
.
(2)
C
hoco
late
; coc
oa; m
ilk c
hoco
late
; sw
eet
choc
olat
e ...
......
......
......
......
......
......
......
....
(2)
G
ood
man
ufac
turin
g pr
actic
e.
P.1
0 P
otas
sium
pho
spha
te, d
ibas
ic .
......
......
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
P.1
1 P
otas
sium
sul
phat
e ...
......
......
......
......
...
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
por
ter;
sof
t dr
inks
; sto
ut .
......
......
......
......
......
......
......
......
. G
ood
man
ufac
turin
g pr
actic
e.
S.1
S
odiu
m a
ceta
te .
......
......
......
......
......
.....
(
1)
Sof
t drin
ks .
......
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
S.2
S
odiu
m a
cid
pyro
phos
phat
e ...
......
......
. (
1)
Bak
ing
pow
der
......
......
......
......
......
......
.....
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
S.3
S
odiu
m a
cid
tart
rate
....
......
......
......
......
. B
akin
g po
wde
r ...
......
......
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
S.4
S
odiu
m a
lum
iniu
m p
hosp
hate
....
......
....
Uns
tand
ardi
zed
food
s ...
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
159 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
S.5
S
odiu
m a
lum
iniu
m s
ulph
ate
......
......
.....
(
1)
Bak
ing
pow
der
......
......
......
......
......
......
.....
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
S.6
S
odiu
m b
icar
bona
te .
......
......
......
......
....
(1)
A
pple
(or
rhu
barb
) an
d (n
amin
g th
e fr
uit)
ja
m; b
akin
g po
wde
r; c
hoco
late
; cho
cola
te
drin
k; c
ocoa
; ice
-cre
am m
ix; i
ce m
ilk m
ix;
(nam
ing
the
frui
t) ja
m; (
nam
ing
the
frui
t)
jam
with
pec
tin; (
nam
ing
the
frui
t) je
lly
with
pec
tin; m
alte
d m
ilk p
owde
r; (
nam
ing
the
citr
us fr
uit)
mar
mal
ade;
(na
min
g th
e ci
trus
frui
t) m
arm
alad
e w
ith p
ectin
; milk
ch
ocol
ate;
oil
solu
ble
anna
tto; p
inea
pple
m
arm
alad
e or
fig
mar
mal
ade;
pin
eapp
le
mar
mal
ade
with
pec
tin o
r fig
mar
mal
ade
with
pec
tin; p
umpi
ng p
ickl
e; c
over
pic
kle
and
dry
cure
em
ploy
ed in
the
curin
g of
pr
eser
ved
mea
t or
pres
erve
d m
eat
prod
uct;
soft
drin
ks; s
wee
t cho
cola
te .
.....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
S.7
S
odiu
m b
isul
phat
e ...
......
......
......
......
....
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
por
ter;
sto
ut .
. G
ood
man
ufac
turin
g pr
actic
e.
S.8
S
odiu
m c
arbo
nate
....
......
......
......
......
....
(1)
A
pple
(or
rhu
barb
) an
d (n
amin
g th
e fr
uit)
ja
m; c
hoco
late
; cho
cola
te d
rink;
coc
oa;
ice-
crea
m m
ix; i
ce m
ilk m
ix; (
nam
ing
the
frui
t) ja
m; (
nam
ing
the
frui
t) ja
m w
ith
pect
in; (
nam
ing
the
frui
t) je
lly; (
nam
ing
the
frui
t) je
lly w
ith p
ectin
; (na
min
g th
e ci
trus
fr
uit)
mar
mal
ade;
(na
min
g th
e ci
trus
frui
t)
mar
mal
ade
with
pec
tin; m
eat b
inde
r fo
r pr
eser
ved
mea
t pro
duct
; mar
gari
ne .
......
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 160
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
S.9
S
odiu
m c
itrat
e, d
ibas
ic .
......
......
......
......
(
1)
Cot
tage
che
ese,
cre
am; c
ream
cot
tage
ch
eese
; ice
-cre
am m
ix; i
ce m
ilk m
ix;
sher
bet
......
......
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
S.1
0 S
odiu
m c
itrat
e, m
onob
asic
....
......
......
...
(1)
C
otta
ge c
hees
e, c
ream
; cre
am c
otta
ge
chee
se; i
ce-c
ream
mix
; ice
milk
mix
; sh
erbe
t ...
......
......
......
......
......
......
......
......
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
S.1
1 S
odiu
m c
itrat
e, tr
ibas
ic .
......
......
......
......
(
1)
App
le (
or r
huba
rb)
and
(nam
ing
the
frui
t)
jam
; cot
tage
che
ese;
cre
am; c
ream
co
ttage
che
ese;
ice-
crea
m m
ix; i
ce m
ilk
mix
; (na
min
g th
e fr
uit)
jam
; (na
min
g th
e fr
uit)
jam
with
pec
tin; (
nam
ing
the
frui
t)
jelly
; (na
min
g th
e fr
uit)
jelly
with
pec
tin;
(nam
ing
the
citr
us fr
uit)
mar
mal
ade;
(n
amin
g th
e ci
trus
frui
t) m
arm
alad
e w
ith
pect
in; p
inea
pple
mar
mal
ade
or fi
g m
arm
alad
e; p
inea
pple
mar
mal
ade
with
pe
ctin
or
fig m
arm
alad
e w
ith p
ectin
; sh
erbe
t ...
......
......
......
......
......
......
......
......
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
S.1
2 S
odiu
m fu
mar
ate
......
......
......
......
......
....
Uns
tand
ardi
zed
food
s ...
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
S.1
3 S
odiu
m g
luco
nate
....
......
......
......
......
....
(1)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
161 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
S.1
4 S
odiu
m h
exam
etap
hosp
hate
....
......
.....
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
S.1
5 S
odiu
m h
ydro
xide
....
......
......
......
......
....
(1)
C
hoco
late
; cho
cola
te d
rink;
coc
oa; i
ce-
crea
m m
ix; i
ce m
ilk m
ix; c
hoco
late
; sw
eet
choc
olat
e; p
umpi
ng p
ickl
e; c
over
pic
kle
and
dry
cure
em
ploy
ed in
the
curin
g of
pr
eser
ved
mea
t pro
duct
s ...
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
S.1
6 S
odiu
m la
ctat
e ...
......
......
......
......
......
....
(1)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
S.1
7 S
odiu
m p
hosp
hate
, dib
asic
....
......
......
..
(1)
A
le; b
acte
rial c
ultu
re; b
eer;
cre
am; l
ight
be
er; m
alt l
iquo
rs; p
orte
r; s
tout
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
S.1
8 S
odiu
m p
hosp
hate
, mon
obas
ic .
......
.....
(
1)
Ale
; bee
r; li
ght b
eer;
mal
t liq
uors
; por
ter;
st
out
......
......
......
......
......
......
......
......
......
...
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
S.1
9 S
odiu
m p
hosp
hate
, trib
asic
....
......
......
..
(1)
A
le; b
eer;
ligh
t bee
r; m
alt l
iquo
rs; p
orte
r;
stou
t ...
......
......
......
......
......
......
......
......
......
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
S
oft d
rinks
....
......
......
......
......
......
......
......
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
S.2
0 S
odiu
m p
otas
sium
tart
rate
....
......
......
...
(1)
A
pple
(or
rhu
barb
) an
d (n
amin
g th
e fr
uit)
ja
m; (
nam
ing
the
frui
t) ja
m w
ith p
ectin
; (n
amin
g th
e fr
uit)
jelly
; (na
min
g th
e fr
uit)
(1)
G
ood
man
ufac
turin
g pr
actic
e.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 162
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
jelly
with
pec
tin; (
nam
ing
the
citr
us fr
uit)
m
arm
alad
e; (
nam
ing
the
citr
us fr
uit)
m
arm
alad
e w
ith p
ectin
; pin
eapp
le
mar
mal
ade
or fi
g m
arm
alad
e; p
inea
pple
m
arm
alad
e w
ith p
ectin
or
fig m
arm
alad
e w
ith p
ectin
....
......
......
......
......
......
......
......
.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
S.2
1 S
odiu
m p
yrop
hosp
hate
, tet
ra-b
asic
....
. U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
pra
ctic
e.
S.2
2 S
odiu
m tr
ipol
ypho
spha
te .
......
......
......
..
Uns
tand
ardi
zed
food
s ...
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
S.2
3 S
ulph
uric
aci
d ...
......
......
......
......
......
.....
A
le; b
eer;
ligh
t bee
r; m
alt l
iquo
r; p
orte
r; s
tout
..
Goo
d m
anuf
actu
ring
prac
tice.
T.1
T
arta
ric a
cid
......
......
......
......
......
......
.....
(
1)
Ale
; app
le (
or r
huba
rb)
and
(nam
ing
the
frui
t) ja
m; b
akin
g po
wde
r; b
eer;
fig
mar
mal
ade;
fig
mar
mal
ade
with
pec
tin;
fren
ch d
ress
ing;
hon
ey w
ine;
ice-
crea
m
mix
; ice
milk
mix
; (na
min
g th
e fr
uit)
jam
; (n
amin
g th
e fr
uit)
jam
with
pec
tin; (
nam
ing
the
frui
t) je
lly; (
nam
ing
the
frui
t) je
lly w
ith
pect
in; l
ight
bee
r; m
alt l
iquo
rs; (
nam
ing
the
citr
us fr
uit)
mar
mal
ade
with
pec
tin;
may
onna
ise;
pin
eapp
le m
arm
alad
e;
pine
appl
e m
arm
alad
e w
ith p
ectin
; por
ter;
sa
lad
dres
sing
; she
rbet
; win
e; s
oft d
rinks
; st
out
......
......
......
......
......
......
......
......
......
...
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
163 [Issue 1]
SE
CO
ND
SC
HE
DU
LE—
cont
inue
d T
AB
LE X
I
PA
RT
I
[L.N
. 55/
1979
, Sch
., L.
N. 2
96/1
979,
Sch
., L.
N. 2
06/1
985,
Sch
.]
FO
OD
AD
DIT
IVE
S T
HA
T M
AY
BE
US
ED
AS
CLA
SS
I P
RE
SE
RV
AT
IVE
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
A.1
A
cetic
aci
d ...
......
......
......
......
......
......
(
1)
Pre
serv
ed fi
sh; p
rese
rved
mea
t; pr
eser
ved
mea
t pro
duct
; pre
serv
ed p
oultr
y m
eat;
pres
erve
d po
ultr
y m
eat p
rodu
ct; p
umpi
ng
pick
le; c
over
pic
kle
and
dry
cure
em
ploy
ed
in th
e cu
ring
of p
rese
rved
mea
t or
pres
erve
d m
eat p
rodu
ct.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(2)
G
ood
man
ufac
turin
g pr
actic
e.
A.2
A
scor
bic
acid
....
......
......
......
......
......
. (
1)
Ale
; bee
r; c
anne
d m
ushr
oom
s; c
anne
d tu
na;
froz
en fr
uit;
glaz
e of
froz
en fi
sh li
ght b
eer;
m
alt l
iquo
r; m
eat b
ind
er fo
r pr
eser
ved
mea
t an
d pr
eser
ved
mea
t pro
duct
; por
ter;
pr
eser
ved
fish;
pre
serv
ed m
eat;
pres
erve
d m
eat p
rodu
ct; p
rese
rved
pou
ltry
mea
t; pr
eser
ved
poul
try
mea
t pro
duct
; pum
ping
pi
ckle
; cov
er p
ickl
e an
d dr
y cu
re e
mpl
oyed
in
the
curin
g of
pre
serv
ed m
eat o
r pr
eser
ved
mea
t pro
duct
; sof
t drin
ks; s
tout
; win
e ...
.....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(2)
G
ood
man
ufac
turin
g pr
actic
e.
C.1
C
alci
um a
scor
bate
....
......
......
......
.....
S
ame
food
s as
list
ed fo
r as
corb
ic a
cid
......
......
...
Sam
e le
vels
as
pres
crib
ed fo
r as
corb
ic a
cid.
E.1
E
ryth
orbi
c ac
id .
......
......
......
......
......
..
(1)
A
le; b
eer;
froz
en fr
uit;
light
bee
r; m
alt l
iquo
r;
mea
t bin
der
for
pres
erve
d m
eat a
nd
pres
erve
d m
eat p
rodu
ct; p
orte
r; p
rese
rved
fis
h; p
rese
rved
mea
t; pr
eser
ved
mea
t pr
oduc
t; pr
eser
ved
poul
try
mea
t; pr
eser
ved
poul
try
mea
t pro
duct
; pum
ping
pic
kle;
cov
er
pick
le a
nd d
ry c
ure
empl
oyed
in th
e cu
ring
of p
rese
rved
mea
t or
pres
erve
d m
eat
prod
uct;
soft
drin
ks; s
tout
; win
e ...
......
......
..
(1)
G
ood
man
ufac
turin
g pr
actic
e.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 164
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(2)
G
ood
man
ufac
turin
g pr
actic
e.
I.1
Iso-
asco
rbic
aci
d ...
......
......
......
......
...
Sam
e fo
ods
as li
sted
for
eryt
horb
ic a
cid
......
......
S
ame
leve
ls a
s pr
escr
ibed
for
eryt
horb
ic a
cid.
P.1
P
otas
sium
nitr
ate
......
......
......
......
.....
M
eat b
inde
r fo
r pr
eser
ved
mea
t and
pre
serv
ed
mea
t pro
duct
; pre
serv
ed m
eat;
pres
erve
d m
eat
prod
uct;
pres
erve
d po
ultr
y m
eat;
pres
erve
d po
ultr
y m
eat p
rodu
ct; p
umpi
ng p
ickl
e; c
over
pi
ckle
and
dry
cur
e em
ploy
ed in
the
curin
g of
pr
eser
ved
mea
t or
pres
erve
d m
eat p
rodu
ct .
Alo
ne o
r in
any
com
bina
tion
of n
itrite
and
nitr
ate
such
that
the
final
pro
duct
sha
ll no
t con
tain
m
ore
than
200
p.p
.m. o
f nitr
ite, c
alcu
late
d as
so
dium
nitr
ite.
S.1
S
odiu
m a
scor
bate
.....
......
......
......
.....
S
ame
food
s as
list
ed fo
r as
corb
ic a
cid
......
......
...
Sam
e le
vels
as
pres
crib
ed fo
r as
corb
ic a
cid.
S.2
S
odiu
m e
ryth
orba
te .
......
......
......
......
S
ame
food
s as
list
ed fo
r er
ytho
rbic
aci
d ...
......
...
Sam
e le
vels
as
pres
crib
ed fo
r er
ytho
rbic
aci
d.
S.3
S
odiu
m is
oasc
orba
te .
......
......
......
....
Sam
e fo
ods
as li
sted
for
eryt
horb
ic a
cid
......
......
S
ame
leve
ls a
s pr
escr
ibed
for
eryt
horb
ic a
cid.
S.4
S
odiu
m n
itrat
e ...
......
......
......
......
......
M
eat b
inde
r fo
r pr
eser
ved
mea
t and
pre
serv
ed
mea
t pro
duct
; pre
serv
ed m
eat;
pres
erve
d m
eat
prod
uct;
pres
erve
d po
ultr
y m
eat;
pres
erve
d po
ultr
y m
eat p
rodu
ct; p
umpi
ng p
ickl
e; c
over
pi
ckle
and
dry
cur
e em
ploy
ed in
the
curin
g of
pr
eser
ved
mea
t or
pres
erve
d m
eat p
rodu
ct .
..
Alo
ne o
r in
any
com
bina
tion
of n
itrite
and
nitr
ate
such
that
the
final
pro
duct
sha
ll no
t con
tain
m
ore
than
200
p.p
.m. o
f nitr
ite, c
alcu
late
d as
so
dium
nitr
ite.
S.5
S
odiu
m n
itrite
....
......
......
......
......
......
. M
eat b
inde
r fo
r pr
eser
ved
mea
t and
pre
serv
ed
mea
t pro
duct
; pre
serv
ed m
eat;
pres
erve
d m
eat
prod
uct;
pres
erve
d po
ultr
y m
eat;
pres
erve
d po
ultr
y m
eat p
rodu
ct; p
umpi
ng p
ickl
e; c
over
pi
ckle
and
dry
cur
e em
ploy
ed in
the
curin
g of
pr
eser
ved
mea
t or
pres
erve
d m
eat p
rodu
ct .
..
Alo
ne o
r in
any
com
bina
tion
of n
itrite
and
nitr
ate
such
that
the
final
pro
duct
sha
ll no
t con
tain
m
ore
than
200
p.p
.m. o
f nitr
ite, c
alcu
late
d as
so
dium
nitr
ite.
T.2
T
ocop
hero
ls .
......
......
......
......
......
......
E
ssen
tial o
ils, s
oft d
rinks
, ext
ract
s an
d fla
vour
ing
G
ood
man
ufac
turin
g pr
actic
e. 0
.000
04%
, 0.0
5%.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
165 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
W.1
W
ood
smok
e ...
......
......
......
......
......
...
(1)
P
rese
rved
fish
; pre
serv
ed m
eat;
pres
erve
d m
eat p
rodu
ct; p
rese
rved
pou
ltry
mea
t; pr
eser
ved
poul
try
mea
t pro
duct
; sau
sage
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(2)
G
ood
man
ufac
turin
g pr
actic
e.
PA
RT
II
FO
OD
AD
DIT
IVE
S T
HA
T M
AY
BE
US
ED
AS
CLA
SS
II P
RE
SE
RV
AT
IVE
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
B.1
B
enzo
ic a
cid
......
......
......
......
......
......
(
1)
App
le (
or r
huba
rb)
and
(nam
ing
the
frui
t)
jam
; fig
mar
mal
ade
with
pec
tin; f
ruit
juic
es;
(nam
ing
the
frui
t) ja
m; (
nam
ing
the
frui
t) ja
m
with
pec
tin; (
nam
ing
the
frui
t) je
lly w
ith
pect
in; m
arin
ated
or
sim
ilar
cold
-pro
cess
ed,
pack
aged
fish
and
mea
t; (n
amin
g th
e ci
trus
fr
uit)
mar
mal
ade
with
pec
tin; m
ince
mea
t; pi
ckle
s an
d re
lishe
s; p
inea
pple
mar
mal
ade
with
pec
tin; s
oft d
rinks
....
......
......
......
......
....
(1)
1,
000
p.p.
m.
(2)
T
omat
o ca
tsup
; tom
ato
past
e; to
mat
o pu
lp;
tom
ato
pure
e ...
......
......
......
......
......
......
......
. (
2)
750
p.p.
m.
(3)
M
arga
rine
......
......
......
......
......
......
......
......
...
(3)
10
0 p.
p.m
. sin
gly
or in
com
bina
tion
with
so
rbic
aci
d.
(4)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(4)
1,
000
p.p.
m.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 166
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
C.1
C
alci
um s
orba
te .
......
......
......
......
......
S
ame
food
s as
list
ed fo
r so
rbic
aci
d ...
......
......
....
1,00
0 p.
p.m
., ca
lcul
ated
as
sorb
ic a
cid.
M.1
M
ethy
l-p-h
ydro
xy b
enzo
ate
......
......
. (
1)
App
le (
or r
huba
rb)
and
(nam
ing
the
frui
t)
jam
; fig
mar
mal
ade
with
pec
tin; f
ruit
juic
e;
(nam
ing
the
frui
t) ja
m; (
nam
ing
the
frui
t) ja
m
with
pec
tin; (
nam
ing
the
frui
t) je
lly w
ith
pect
in; m
arin
ated
or
sim
ilar
cold
-pro
cess
ed,
pack
aged
fish
and
mea
t (na
min
g th
e ci
trus
fr
uit)
mar
mal
ade
with
pec
tin; m
ince
mea
t; pi
ckle
s an
d re
lishe
s; p
inea
pple
mar
mal
ade
with
pec
tin; s
oft d
rinks
....
......
......
......
......
....
(1)
1,
000
p.p.
m.
(2)
T
omat
o ca
tsup
; tom
ato
past
e; to
mat
o pu
lp;
tom
ato
pure
e ...
......
......
......
......
......
......
......
. (
2)
750
p.p.
m.
(3)
U
nsta
ndar
dize
d fo
ods
(exc
ept
Uns
tand
ardi
zed
prep
arat
ions
of—
(
3)
1,00
0 p.
p.m
.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
M.2
M
ethy
l par
aben
....
......
......
......
......
....
Sam
e fo
ods
as li
sted
for
met
hyl-p
-hyd
roxy
be
nzoa
te .
......
......
......
......
......
......
......
......
...
Sam
e le
vels
as
pres
crib
ed fo
r m
ethy
l-p-h
ydro
xy
benz
oate
.
P.1
P
otas
sium
bis
ulph
ite .
......
......
......
.....
S
ame
food
s as
list
ed fo
r su
lphu
rous
aci
d ...
......
..
Sam
e le
vels
as
pres
crib
ed fo
r su
lphu
rous
aci
d.
P.3
P
otas
sium
sor
bate
....
......
......
......
.....
S
ame
food
s as
list
ed fo
r so
rbic
aci
d ...
......
......
....
1,00
0 p.
p.m
. cal
cula
ted
as s
orbi
c ac
id.
P.4
P
ropy
l-p-h
ydro
xy b
enzo
ate
......
......
..
(1)
A
pple
(or
rhu
barb
) an
d (n
amin
g th
e fr
uit)
ja
m; f
ig m
arm
alad
e w
ith p
ectin
; fru
it ju
ices
; (n
amin
g th
e fr
uit)
jam
; (na
min
g th
e fr
uit)
jam
w
ith p
ectin
; (na
min
g th
e fr
uit)
jelly
with
pe
ctin
; mar
inat
ed o
r si
mila
r co
ld-p
roce
ssed
,
(1)
1,
000
p.p.
m.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
167 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
pack
aged
fish
and
mea
t (na
min
g th
e ci
trus
fr
uit)
mar
mal
ade
with
pec
tin; m
ince
mea
t; pi
ckle
s an
d re
lishe
s; p
inea
pple
mar
mal
ade
with
pec
tin; s
oft d
rinks
....
......
......
......
......
....
(2)
T
omat
o ca
tsup
; tom
ato
past
e; to
mat
o pu
lp;
tom
ato
pure
e ...
......
......
......
......
......
......
......
. (
2)
750
p.p.
m.
(3)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(3)
1,
000
p.p.
m.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y m
eat
prod
uct)
....
......
......
......
......
......
......
.....
P.5
P
ropy
l par
aben
....
......
......
......
......
....
Sam
e fo
od a
s lis
ted
for
prop
yl-p
-hyd
roxy
ben
zoat
e ...
......
......
......
......
......
......
......
......
......
......
.....
S
ame
leve
ls a
s pr
escr
ibed
for
prop
yl-p
-hyd
roxy
be
nzoa
te.
S.1
S
odiu
m b
enzo
ate
......
......
......
......
.....
S
ame
food
s as
list
ed fo
r be
nzoi
c ac
id .
......
......
...
1,00
0 p.
p.m
. cal
cula
ted
as b
enzo
ic a
cid.
S.2
S
odiu
m b
isul
phite
....
......
......
......
......
S
ame
food
s as
list
ed fo
r su
lphu
rous
aci
d ...
......
..
Sam
e le
vels
as
pres
crib
ed fo
r su
lphu
rous
aci
d.
S.3
S
odiu
m m
eta-
bisu
lphi
te .
......
......
......
S
ame
food
s as
list
ed fo
r su
lphu
rous
aci
d ...
......
..
Sam
e le
vels
as
pres
crib
ed f
or s
ulph
urou
s ac
id.
S.4
S
odiu
m s
alt o
f met
hyl-p
hydr
oxy
benz
oic
acid
....
......
......
......
......
......
...
Sam
e fo
ods
as li
sted
for
met
hyl-p
-hyd
roxy
be
nzoa
te .
......
......
......
......
......
......
......
......
......
..
1,00
0 p.
p.m
. cal
cula
ted
as m
ethy
l-p-h
ydro
xy
benz
oate
.
S.5
S
odiu
m s
alt o
f pro
pyl-p
hydr
oxy
benz
oic
acid
....
......
......
......
......
......
...
Sam
e fo
ods
as li
sted
for
prop
yl-p
-hyd
roxy
be
nzoa
te .
......
......
......
......
......
......
......
......
......
..
1,00
0 p.
p.m
. cal
cula
ted
as p
ropy
l-p-h
ydro
xy
benz
oate
.
S.6
S
odiu
m s
orba
te .
......
......
......
......
......
S
ame
food
s as
list
ed fo
r so
rbic
aci
d ...
......
......
....
1,00
0 p.
p.m
. cal
cula
ted
as s
orbi
c ac
id.
S.7
S
odiu
m s
ulph
ite .
......
......
......
......
......
S
ame
food
s as
list
ed fo
r su
lphu
rous
aci
d ...
......
..
Sam
e le
vels
as
pres
crib
ed fo
r su
lphu
rous
aci
d.
S.8
S
odiu
m d
ithio
nite
....
......
......
......
......
. S
ame
food
s as
list
ed fo
r su
lphu
rous
aci
d ...
......
..
Sam
e le
vels
as
pres
crib
ed fo
r su
lphu
rous
aci
d.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 168
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
S.9
S
orbi
c ac
id .
......
......
......
......
......
......
..
(1)
A
pple
(or
rhu
barb
) an
d (n
amin
g th
e fr
uit)
ja
m; f
ig m
arm
alad
e w
ith p
ectin
; fru
it ju
ices
; (n
amin
g th
e fr
uit)
jam
; (na
min
g th
e fr
uit)
jam
w
ith p
ectin
; (na
min
g th
e fr
uit)
jelly
with
pe
ctin
; (na
min
g th
e ci
trus
frui
t) m
arm
alad
e w
ith p
ectin
; min
cem
eat;
pick
les
and
relis
hes;
pi
neap
ple
mar
mal
ade
with
pec
tin; s
mok
ed o
r sa
lted
drie
d fis
h; s
mok
ed o
r sa
lted
fish
past
e; s
oft d
rinks
; (na
min
g th
e so
urce
of t
he
gluc
ose)
syr
up; t
omat
o ca
tsup
; tom
ato
past
e; to
mat
o pu
lp; t
omat
o pu
ree
......
......
..
(1)
1,
000
p.p.
m.
(2)
M
arga
rine
......
......
......
......
......
......
......
......
...
(2)
1,
000
p.p.
m. s
ingl
y or
in c
ombi
natio
n w
ith
benz
oic
acid
.
(3)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(3)
1,
000
p.p.
m.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
S.1
0 S
ulph
urou
s ac
id .
......
......
......
......
......
(
1)
Hon
ey w
ine;
win
e ...
......
......
......
......
......
......
(
1)
70 p
.p.m
. in
the
free
sta
te o
r 35
0 p.
p.m
. in
the
com
bine
d st
ate
calc
ulat
ed a
s su
lphu
r di
oxid
e.
(2)
A
le; b
eer;
ligh
t bee
r; m
alt l
iquo
r; p
orte
r;
stou
t; co
rn s
tarc
h ...
......
......
......
......
......
......
(
2)
40 p
.p.m
. cal
cula
ted
as s
ulph
ur d
ioxi
de.
(3)
A
pple
(or
rhu
barb
) an
d (n
amin
g th
e fr
uit)
ja
m; f
ancy
mol
asse
s; fi
g m
arm
alad
e w
ith
pect
in; f
roze
n sl
iced
app
le; f
ruit
juic
es;
gela
tine;
glu
cose
; glu
cose
sol
ids;
(na
min
g
(3)
50
0 p.
p.m
. cal
cula
ted
as s
ulph
ur d
ioxi
de.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
169 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
the
frui
t) ja
m; (
nam
ing
the
frui
t) ja
m w
ith
pect
in; (
nam
ing
the
frui
t) je
lly w
ith p
ectin
; (n
amin
g th
e ci
trus
frui
t) m
arm
alad
e w
ith
pect
in; m
ince
mea
t; pi
ckle
s an
d re
lishe
s;
pine
appl
e m
arm
alad
e w
ith p
ectin
; (na
min
g th
e so
urce
of t
he g
luco
se)
syru
p; r
efin
ers’
m
olas
ses;
tabl
e m
olas
ses;
tom
ato
cats
up;
tom
ato
past
e; to
mat
o pu
lp; t
omat
o pu
ree
..
(4)
S
oft d
rinks
....
......
......
......
......
......
......
......
....
(4)
10
0 p.
p.m
. cal
cula
ted
as s
ulph
ur d
ioxi
de.
(5)
D
ried
frui
t and
veg
etab
les
......
......
......
......
..
(5)
2,
500
p.p.
m. c
alcu
late
d as
sul
phur
dio
xide
.
(6)
U
nsta
ndar
dize
d fo
ods
(exc
ept i
n fo
od
reco
gniz
ed a
s a
sour
ce o
f thi
amin
e an
d ex
cept
uns
tand
ardi
zed
prep
arat
ions
of—
(6)
50
0 p.
p.m
. cal
cula
ted
as s
ulph
ur d
ioxi
de.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
(7)
F
roze
n m
ushr
oom
s ...
......
......
......
......
......
...
(7)
90
p.p
.m. c
alcu
late
d as
sul
phur
dio
xide
.
PA
RT
III
FO
OD
AD
DIT
IVE
S T
HA
T M
AY
BE
US
ED
AS
CLA
SS
III P
RE
SE
RV
AT
IVE
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
C.1
C
alci
um p
ropi
onat
e ...
......
......
......
....
Sam
e fo
ods
as li
sted
for
prop
ioni
c ac
id .
......
......
. 2,
000
p.p.
m. c
alcu
late
d as
pro
pion
ic a
cid.
C.2
C
alci
um s
orba
te .
......
......
......
......
.....
S
ame
food
s as
list
ed fo
r so
rbic
aci
d ...
......
......
....
Sam
e m
axim
um le
vels
of u
se a
s lis
ted
for
sorb
ic
acid
.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 170
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
P.1
P
otas
sium
sor
bate
....
......
......
......
.....
S
ame
food
s as
list
ed fo
r so
rbic
aci
d ...
......
......
....
Sam
e m
axim
um le
vels
of u
se a
s lis
ted
for
sorb
ic
acid
.
P.2
P
ropi
onic
aci
d ...
......
......
......
......
......
. (
1)
Bre
ad; c
hees
e ...
......
......
......
......
......
......
....
(1)
2,
000
p.p.
m.
(2)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(2)
2,
000
p.p.
m.
(a
) m
eat a
nd m
eat p
rodu
ct
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
S.1
S
odiu
m d
iace
tate
....
......
......
......
......
. (
1)
Bre
ad; c
hees
e ...
......
......
......
......
......
......
....
(1)
3,
000
p.p.
m.
(2)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(2)
3,
000
p.p.
m.
(a
) m
eat a
nd m
eat p
rodu
ct
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
S.2
S
odiu
m p
ropi
onat
e ...
......
......
......
.....
S
ame
food
s as
list
ed fo
r pr
opio
nic
acid
....
......
....
2,00
0 p.
p.m
. cal
cula
ted
as p
ropi
onic
aci
d.
S.3
S
odiu
m s
orba
te .
......
......
......
......
......
S
ame
food
s as
list
ed fo
r so
rbic
aci
d ...
......
......
....
Sam
e m
axim
um le
vels
of u
se a
s lis
ted
for
sorb
ic
acid
.
S.4
S
orbi
c ac
id .
......
......
......
......
......
......
..
(1)
B
read
....
......
......
......
......
......
......
......
......
.....
(
1)
1,00
0 p.
p.m
.
(2)
C
hees
e ...
......
......
......
......
......
......
......
......
...
(2)
3,
000
p.p.
m.
(3)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(3)
1,
000
p.p.
m.
(a
) m
eat a
nd m
eat p
rodu
ct
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
171 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
(4)
W
ine
......
......
......
......
......
......
......
......
......
.....
(
4)
200
p.p.
m.
PA
RT
IV
FO
OD
AD
DIT
IVE
S T
HA
T M
AY
BE
US
ED
AS
CLA
SS
IV P
RE
SE
RV
AT
IVE
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
A.1
A
scor
bic
acid
.....
......
......
......
......
......
. (
1)
Fat
s an
d oi
ls; l
ard;
mar
garin
e;
mon
ogly
cerid
es a
nd d
i-gly
cerid
es;
shor
teni
ng .
......
......
......
......
......
......
......
......
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(2)
G
ood
man
ufac
turin
g pr
actic
e.
A.2
A
scor
byl p
alm
itate
....
......
......
......
.....
(
1)
Fat
s an
d oi
ls; l
ard;
mar
garin
e;
mon
ogly
cerid
es a
nd d
i-gly
cerid
es;
shor
teni
ng .
......
......
......
......
......
......
......
......
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
A.3
A
scor
byl s
tear
ate
Mar
garin
e ...
......
......
......
......
......
......
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
B.1
B
utyl
ated
hyd
roxy
anis
ole
(a m
ixtu
re o
f 2-
tert
iary
but
yl-4
-hyd
roxy
anis
ole
and
3-te
rtia
ry b
utyl
-4-
hydr
oxya
niso
le)
......
......
......
......
....
(1)
F
ats
and
oils
; lar
d; m
onog
lyce
rides
and
di-
glyc
erid
es; s
hort
enin
g ...
......
......
......
......
.....
(
1)
0.01
%. I
f but
ylat
ed h
ydro
xyto
luen
e or
pr
opyl
, oct
yl o
r do
decy
l gal
late
is a
lso
used
th
e to
tal s
hall
not e
xcee
d 0.
01%
.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 172
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
(2)
D
ried
brea
kfas
t cer
eals
; deh
ydra
ted
pota
to
prod
ucts
....
......
......
......
......
......
......
......
......
. (
2)
0.00
5%. I
f but
ylat
ed h
ydro
xyto
luen
e or
pr
opyl
gal
late
is a
lso
used
the
tota
l sha
ll no
t exc
eed
0.00
5%.
(3)
C
hew
ing
gum
....
......
......
......
......
......
......
.....
(
3)
0.02
%. I
f but
ylat
ed h
ydro
xyto
luen
e or
pr
opyl
gal
late
is a
lso
used
the
tota
l sha
ll no
t exc
eed
0.02
%.
(4)
E
ssen
tial o
ils; c
itrus
oil
flavo
urs;
dry
fla
vour
s ...
......
......
......
......
......
......
......
......
....
(4)
0.
125%
If b
utyl
ated
hyd
roxy
tolu
ene
or
prop
yl g
alla
te is
als
o us
ed th
e to
tal s
hall
not e
xcee
d 0.
125%
.
(5)
C
itrus
oils
....
......
......
......
......
......
......
......
.....
(
5)
0.5%
. If b
utyl
ated
hyd
roxy
tolu
ene
or p
ropy
l ga
llate
is a
lso
used
the
tota
l sha
ll no
t ex
ceed
0.5
%.
(6)
P
artia
lly d
efat
ted
pork
fatty
tiss
ues;
par
tially
de
fatte
d be
ef fa
tty ti
ssue
....
......
......
......
......
(
6)
0.00
65%
. If b
utyl
ated
hyd
roxy
tolu
ene
is
also
use
d th
e to
tal s
hall
not e
xcee
d 0.
0065
%.
(7)
V
itam
in A
liqu
ids
for
addi
tion
to fo
od..
(7)
5
mg/
1,00
0,00
0 un
its.
(8)
D
ry b
ever
age
mix
es; d
ry d
esse
rt a
nd
conf
ectio
n m
ixes
....
......
......
......
......
......
......
(
8)
0.00
9%.
(9)
A
ctiv
e dr
y ye
ast
......
......
......
......
......
......
......
(
9)
0.1%
.
(10)
S
oft-
drin
ks
(11)
O
ther
uns
tand
ardi
zed
food
s (e
xcep
t un
stan
dard
ized
pre
para
tions
of—
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
(10)
0.
02%
of t
he fa
t or
the
oil c
onte
nt o
f the
fo
od. I
f but
ylat
ed h
ydro
xyto
luen
e or
pro
pyl
galla
te is
als
o us
ed th
e to
tal s
hall
not
exce
ed 0
.02%
of t
he fa
t or
the
oil c
onte
nt
of th
e fo
od.
(11)
0.
02%
of t
he fa
t or
the
oil c
onte
nt o
f the
fo
od. I
f but
ylat
ed h
ydro
xyto
luen
e or
pro
pyl
galla
te is
als
o us
ed th
e to
tal s
hall
not
exce
ed 0
.02%
of t
he fa
t or
the
oil c
onte
nt
of th
e fo
od.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
173 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
B.2
B
utyl
ated
hyd
roxy
tolu
ene
(3, 5
-di-
tert
iary
but
yl-4
-hyd
roxy
tolu
ene)
. (
1)
Fat
s an
d oi
ls; l
ard;
mar
garin
e m
onog
lyce
rides
and
di-g
lyce
rides
; sh
orte
ning
......
......
......
......
......
......
......
......
...
(1)
0.
01%
. If b
utyl
ated
hyd
roxy
anis
ole
or
prop
yl, o
ctyl
or
dode
cyl g
alla
te is
als
o us
ed
the
tota
l sha
ll no
t exc
eed
0.01
%.
(2)
D
ried
brea
kfas
t cer
eals
; deh
ydra
ted
pota
to
prod
ucts
....
......
......
......
......
......
......
......
......
.
(2)
0.
005%
. If b
utyl
ated
hyd
roxy
anis
ole
or
prop
yl g
alla
te is
als
o us
ed th
e to
tal s
hall
not e
xcee
d 0.
005%
.
(
3)
Che
win
g gu
m .
......
......
......
......
......
......
......
..
(3)
0.
02%
. If b
utyl
ated
hyd
roxy
anis
ole
or
prop
yl g
alla
te is
als
o us
ed th
e to
tal s
hall
not e
xcee
d 0.
02%
.
(
4)
Ess
entia
l oils
; citr
us o
il fla
vour
s;
dry
flav
ours
....
......
......
......
......
......
......
......
. (
4)
0.12
5% If
but
ylat
ed h
ydro
xyan
isol
e or
pr
opyl
gal
late
is a
lso
used
the
tota
l sha
ll no
t exc
eed
0.12
5%.
(5)
C
itrus
oils
....
......
......
......
......
......
......
......
.....
(
5)
0.5%
. If b
utyl
ated
hyd
roxy
anis
ole
or p
ropy
l ga
llate
is a
lso
used
the
tota
l sha
ll no
t ex
ceed
0.5
%.
(6)
P
artia
lly d
efat
ted
pork
fatty
tiss
ues;
par
tially
de
fatte
d be
ef fa
tty ti
ssue
....
......
......
......
......
(
6)
0.00
65%
. If b
utyl
ated
hyd
roxy
tani
sole
is
also
use
d th
e to
tal s
hall
not e
xcee
d 0.
0065
%.
(7)
V
itam
in A
liqu
ids
for
addi
tion
to fo
od...
......
..
(7)
5
mg/
1,00
0,00
0 un
its.
(8)
P
arbo
iled
rice
......
......
......
......
......
......
......
...
(8)
0.
0035
%.
(9
) S
oft d
rinks
....
......
......
......
......
......
......
......
......
..
(9
) 0.
02%
of t
he fa
t or
the
oil c
onte
nt o
f the
food
. If
buty
late
d hy
drox
yani
sole
or
prop
yl g
alla
te is
al
so u
sed
the
tota
l sha
ll no
t exc
eed
0.02
% o
f th
e fa
t or
the
oil c
onte
nt o
f the
food
. (1
0)
Oth
er u
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(10)
0.
02%
of t
he fa
t or
the
oil c
onte
nt o
f the
fo
od. I
f but
ylat
ed h
ydro
xyan
isol
e or
pro
pyl
galla
te is
als
o us
ed th
e to
tal s
hall
not
exce
ed 0
.02%
of t
he fa
t or
the
oil c
onte
nt o
f th
e fo
od.
(c
) po
ultr
y m
eat a
nd p
oultr
y m
eat
prod
uct)
......
......
......
......
......
......
......
......
...
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 174
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
C.1
C
itric
aci
d ...
......
......
......
......
......
......
..
(1)
F
ats
and
oils
; lar
d; m
arga
rine;
m
onog
lyce
rides
and
di-g
lyce
rides
; sh
orte
ning
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
).
G.1
G
alla
tes,
dod
ecyl
, oct
yl, p
ropy
l ...
.....
(
1)
Edi
ble
fats
and
oils
, sho
rten
ing
......
......
......
(
1)
0.01
% s
ingl
y or
in c
ombi
natio
n.
(2)
B
utte
r fa
t not
inte
nded
for
dire
ct
cons
umpt
ion
or fo
r us
e in
rec
ombi
ned
milk
or
rec
ombi
ned
milk
pro
duct
s...
......
......
......
..
(2)
0.
01%
sin
gly
or in
com
bina
tion.
(3)
M
arga
rine
......
......
......
......
......
......
......
......
...
(3)
0.
01%
sin
gly
or in
com
bina
tion
with
bu
tyla
ted
hydr
oxya
niso
le o
r bu
tyla
ted
hydr
oxyl
tolu
ene.
G.2
G
alla
te,
prop
yl .
......
......
......
......
......
...
(1)
D
ried
brea
kfas
t cer
eals
; deh
ydra
ted
pota
to
prod
ucts
....
......
......
......
......
......
......
......
......
. (
1)
0.00
5%. I
f but
ylat
ed h
ydro
xyan
isol
e or
bu
tyla
ted
hydr
oxyt
olue
ne is
als
o us
ed th
e to
tal s
hall
not e
xcee
d 0.
005%
.
(2)
C
hew
ing
gum
....
......
......
......
......
......
......
.....
(
2)
0.01
%. I
f but
ylat
ed h
ydro
xyan
isol
e or
bu
tyla
ted
hydr
oxyt
olue
ne is
als
o us
ed th
e to
tal s
hall
not e
xcee
d 0.
01%
.
(3)
E
ssen
tial o
ils; d
ry fl
avou
rs .
......
......
......
......
(
3)
0.12
5%. I
f but
ylat
ed h
ydro
xyan
isol
e or
bu
tyla
ted
hydr
oxyt
olue
ne is
als
o us
ed th
e to
tal s
hall
not e
xcee
d 0.
125%
.
(4)
C
itrus
oils
....
......
......
......
......
......
......
......
.....
(
4)
0.5%
. If b
utyl
ated
hyd
roxy
anis
ole
or
buty
late
d hy
drox
ytol
uene
is a
lso
used
the
tota
l sha
ll no
t exc
eed
0.5%
.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
175 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
(5)
S
oft d
rinks
....
......
......
......
......
......
......
......
....
(5)
0.
01%
. of t
he fa
t or
the
oil c
onte
nt o
f the
fo
od. I
f but
ylat
ed h
ydro
xyan
isol
e or
bu
tyla
ted
hydr
oxyt
olue
ne is
als
o us
ed th
e to
tal s
hall
not e
xcee
d 0.
01%
(6)
O
ther
uns
tand
ardi
zed
food
s (e
xcep
t un
stan
dard
ized
pre
para
tions
of—
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(6)
0.
01%
of t
he fa
t or
the
oil c
onte
nt o
f the
fo
od. I
f but
ylat
ed h
ydro
xyan
isol
e or
bu
tyla
ted
hydr
oxyt
olue
ne is
als
o us
ed th
e to
tal s
hall
not e
xcee
d 0.
01%
of t
he fa
t or
the
oil c
onte
nt o
f the
food
.
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
G.3
G
um g
uaia
....
......
......
......
......
......
.....
(
1)
Fat
s an
d oi
ls; l
ard;
mon
ogly
cerid
es a
nd
di-g
lyce
rides
; sho
rten
ing
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(a
) M
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
L.1
Leci
thin
....
......
......
......
......
......
......
.....
(
1)
Fat
s an
d oi
ls; l
ard;
mon
ogly
cerid
es a
nd d
i-gl
ycer
ides
; sho
rten
ing
......
......
......
......
......
..
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 176
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
L.2
Leci
thin
citr
ate
......
......
......
......
......
....
Sam
e fo
ods
as li
sted
for
leci
thin
....
......
......
......
...
Sam
e m
axim
um le
vels
of u
se a
s lis
ted
for
leci
thin
.
M.1
M
onog
lyce
ride
citr
ate
......
......
......
.....
(
1)
Fat
s an
d oi
ls; l
ard;
mar
garin
e;
mon
ogly
cerid
es a
nd d
i-gly
cerid
es;
shor
teni
ng .
......
......
......
......
......
......
......
......
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
M.2
M
onoi
sopr
opyl
citr
ate
......
......
......
.....
(
1)
Fat
s an
d oi
ls; l
ard;
mar
garin
e;
mon
ogly
cerid
es a
nd d
i-gly
cerid
es;
shor
teni
ng .
......
......
......
......
......
......
......
......
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
T.1
T
arta
ric a
cid
......
......
......
......
......
......
. (
1)
Fat
s an
d oi
ls; l
ard;
mon
ogly
cerid
es a
nd d
i-gl
ycer
ides
; sho
rten
ing
......
......
......
......
......
..
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
177 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
I—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
V.1
V
eget
able
oils
con
tain
ing
to
coph
erol
s ...
......
......
......
......
......
.....
(
1)
Fat
s an
d oi
ls; l
ard;
mon
ogly
cerid
es a
nd
di-g
lyce
rides
; mar
garin
e; s
hort
enin
g ...
......
. (
1)
Goo
d m
anuf
actu
ring
prac
tice.
(2)
U
nsta
ndar
dize
d fo
ods
(exc
ept
unst
anda
rdiz
ed p
repa
ratio
ns o
f—
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(a
) m
eat a
nd m
eat p
rodu
ct;
(b
) fis
h; a
nd
(c
) po
ultr
y m
eat a
nd p
oultr
y
mea
t pro
duct
) ...
......
......
......
......
......
...
TA
BLE
XII
FO
OD
AD
DIT
IVE
S T
HA
T M
AY
BE
US
ED
AS
SE
QU
ES
TE
RIN
G A
GE
NT
S
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
A.1
A
mm
oniu
m c
itrat
e, d
ibas
ic .
......
......
. U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
A.2
A
mm
oniu
m c
itrat
e, m
ono-
ba
sic
......
......
......
......
......
......
......
..
Uns
tand
ardi
zed
food
s ...
......
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
C.1
C
alci
um c
itrat
e ...
......
......
......
......
......
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
......
.....
G
ood
man
ufac
turin
g pr
actic
e.
C.2
C
alci
um d
isod
ium
et
hyle
nedi
amin
etet
raac
etat
e ...
.....
(
1)
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
por
ter;
sof
t dr
inks
; sto
ut .
......
......
......
......
......
......
......
....
(1)
25
p.p
.m.
(2)
F
renc
h dr
essi
ng; m
ayon
nais
e; s
alad
dr
essi
ng; u
nsta
ndar
dize
d dr
essi
ngs
and
sauc
es .
......
......
......
......
......
......
......
......
......
(2)
75
p.p
.m.
(3)
P
otat
o sa
lad;
san
dwic
h sp
read
....
......
......
..
(3)
10
0 p.
p.m
.
(4)
C
anne
d sh
rimp
and
tuna
....
......
......
......
.....
(
4)
250
p.p.
m.
(5)
C
anne
d cr
abm
eat,
lobs
ter
and
salm
on .
.....
(
5)
275
p.p.
m.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 178
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
II—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
(6)
M
arga
rine
and
shor
teni
ng .
......
......
......
......
. (
6)
75 p
.p.m
.
(7)
C
ooke
d, c
anne
d cl
ams
......
......
......
......
......
(
7)
340
p.p.
m.
C.3
C
alci
um d
isod
ium
ED
TA
....
......
......
..
Sam
e fo
ods
as li
sted
for
calc
ium
dis
odiu
m
ethy
lene
diam
inet
etra
acet
ate
......
......
......
......
...
Sam
e le
vels
as
pres
crib
ed fo
r ca
lciu
m d
isod
ium
et
hyle
nedi
amin
etet
raac
etat
e.
(1)
Ic
e-cr
eam
mix
; ice
milk
mix
; she
rbet
....
......
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
C
.4
Cal
cium
pho
spha
te, m
ono-
ba
sic
......
......
......
......
......
......
......
...
(2)
U
nsta
ndar
dize
d da
iry p
rodu
cts
......
......
......
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
C.5
C
alci
um p
hosp
hate
, trib
asic
....
......
..
Ice-
crea
m m
ix; i
ce m
ilk m
ix .
......
......
......
......
......
..
Goo
d m
anuf
actu
ring
prac
tice.
C.6
C
alci
um p
hyta
te .
......
......
......
......
......
G
laze
d fr
uit
......
......
......
......
......
......
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
C.7
C
itric
aci
d ...
......
......
......
......
......
......
..
(1)
P
umpi
ng p
ickl
e, c
over
pic
kle
and
dry
cure
em
ploy
ed in
the
curin
g of
pre
serv
ed m
eat o
r pr
eser
ved
mea
t pro
duct
.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(2)
G
ood
man
ufac
turin
g pr
actic
e.
D.1
D
isod
ium
et
hyle
nedi
amin
etet
eraa
ceta
te .
.....
(
1)
Dre
ssin
g an
d sa
uces
....
......
......
......
......
.....
(
1)
75 p
.p.m
. cal
cula
ted
as a
nhyd
rous
cal
cium
di
sodi
um e
thyl
ened
iam
inet
etra
acet
ate.
(2)
S
andw
ich
spre
ad .
......
......
......
......
......
......
..
(2)
10
0 p.
p.m
. cal
cula
ted
as a
nhyd
rous
ca
lciu
m d
isod
ium
et
hyle
nedi
amin
etet
raac
etat
e.
(3)
C
anne
d re
d ki
dney
bea
ns .
......
......
......
......
. (
3)
165
p.p.
m. c
alcu
late
d as
anh
ydro
us
calc
ium
dis
odiu
m
ethy
lene
diam
inet
etra
acet
ate.
(4)
D
ried
bana
na p
rodu
cts
......
......
......
......
......
(
4)
295
p.p.
m. c
alcu
late
d as
anh
ydro
us
calc
ium
dis
odiu
m
ethy
lene
diam
inet
etra
acet
ate.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
179 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
II—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
G.1
G
lyci
ne .
......
......
......
......
......
......
......
..
(1)
M
ono
and
di-g
lyce
rides
....
......
......
......
......
..
(1)
0.
02%
.
(2)
S
hort
enin
g ...
......
......
......
......
......
......
......
....
(2)
0.
02%
.
P.1
P
hosp
horic
aci
d ...
......
......
......
......
....
Mon
o an
d di
-gly
cerid
es .
......
......
......
......
......
......
..
0.02
%.
(1)
Ic
e-cr
eam
mix
; ice
milk
mix
; she
rbet
....
......
(
1)
Goo
d m
anuf
actu
ring
prac
tice.
P
.2
Pot
assi
um p
hosp
hate
, m
ono-
basi
c ...
......
......
......
......
......
. (
2)
Uns
tand
ardi
zed
food
s ...
......
......
......
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
P.3
P
otas
sium
pyr
opho
spha
te, t
etra
basi
c ...
......
......
......
......
......
......
......
......
...
Mea
t ten
deriz
ers
......
......
......
......
......
......
......
......
. G
ood
man
ufac
turin
g pr
actic
e.
S.1
S
odiu
m a
cid
pyro
phos
phat
e ...
......
...
(1)
C
anne
d se
a fo
ods;
pre
serv
ed b
eef a
nd p
ork;
pr
eser
ved
beef
and
por
k pr
oduc
ts.
(1)
0.
5% to
tal a
dded
pho
spha
te c
alcu
late
d as
so
dium
pho
spha
te, d
ibas
ic.
(2)
Ic
e-cr
eam
mix
; ice
milk
mix
; pum
ping
pic
kle
for
the
curin
g of
por
k an
d be
ef c
uts
......
.....
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(3)
G
ood
man
ufac
turin
g pr
actic
e.
S.2
S
odiu
m c
itrat
e ...
......
......
......
......
......
. (
1)
Ice-
crea
m m
ix; i
ce m
ilk m
ix; s
herb
et;
pum
ping
pic
kle
and
dry
cure
em
ploy
ed in
the
curin
g of
pre
serv
ed m
eat
or p
rese
rved
mea
t pr
oduc
t ...
......
......
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(2)
G
ood
man
ufac
turin
g pr
actic
e.
S.3
S
odiu
m h
exam
etap
hosp
hate
....
......
. (
1)
Pre
serv
ed b
eef a
nd p
ork;
pre
serv
ed b
eef
and
pork
pro
duct
s ...
......
......
......
......
......
.....
(
1)
0.5%
tota
l add
ed p
hosp
hate
cal
cula
ted
as
sodi
um p
hosp
hate
, dib
asic
.
(2)
C
anne
d se
a fo
ods
......
......
......
......
......
......
..
(2)
0.
1%.
(3)
Ic
e-cr
eam
mix
; ice
milk
mix
; pum
ping
pic
kle
for
the
curin
g of
por
k an
d be
ef c
uts
......
.....
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
(4)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(4)
G
ood
man
ufac
turin
g pr
actic
e.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 180
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
II—co
ntin
ued
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
S.4
S
odiu
m p
hosp
hate
, dib
asic
....
......
...
(1)
P
rese
rved
bee
f and
por
k; p
rese
rved
bee
f an
d po
rk p
rodu
cts
......
......
......
......
......
......
..
(1)
0.
5% to
tal a
dded
pho
spha
te c
alcu
late
d as
so
dium
pho
spha
te, d
ibas
ic.
(2)
Ic
e-cr
eam
mix
; ice
milk
mix
; pum
ping
pic
kle
for
the
curin
g of
por
k an
d be
ef c
uts;
she
rbet
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(3)
G
ood
man
ufac
turin
g pr
actic
e.
S.5
S
odiu
m p
hosp
hate
, mon
o-
basi
c ...
......
......
......
......
......
......
.....
(
1)
Pre
serv
ed b
eef a
nd p
ork;
pre
serv
ed b
eef
and
pork
pro
duct
s ...
......
......
......
......
......
.....
(
1)
0.5%
tota
l add
ed p
hosp
hate
cal
cula
ted
as
sodi
um p
hosp
hate
, dib
asic
.
(2)
Ic
e-cr
eam
mix
; ice
milk
mix
; pum
ping
pic
kle
for
the
curin
g of
por
k an
d be
ef c
uts;
she
rbet
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(3)
G
ood
man
ufac
turin
g pr
actic
e.
S.6
S
odiu
m p
yrop
hosp
hate
, tet
raba
sic
(1)
P
rese
rved
bee
f and
por
k; p
rese
rved
bee
f an
d po
rk p
rodu
cts
......
......
......
......
......
......
..
(1)
0.
5% to
tal a
dded
pho
spha
te c
alcu
late
d as
so
dium
pho
spha
te, d
ibas
ic.
(2)
Ic
e-cr
eam
mix
; ice
milk
mix
; mea
t te
nder
izer
s; p
umpi
ng p
ickl
e fo
r th
e cu
ring
of
pork
and
bee
f cut
s; s
herb
et .
......
......
......
....
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(3)
G
ood
man
ufac
turin
g pr
actic
e.
S.7
S
odiu
m tr
ipol
ypho
spha
te .
......
......
....
(1)
P
rese
rved
bee
f and
por
k; p
rese
rved
bee
f an
d po
rk p
rodu
cts
......
......
......
......
......
......
..
(1)
0.
5% to
tal a
dded
sod
ium
pho
spha
te
calc
ulat
ed a
s so
dium
pho
spha
te, d
ibas
ic.
(2)
P
umpi
ng p
ickl
e fo
r th
e cu
ring
of p
ork
and
beef
cut
s ...
......
......
......
......
......
......
......
......
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
..
(3)
G
ood
man
ufac
turin
g pr
actic
e.
S.8
S
tear
yl c
itrat
e ...
......
......
......
......
......
..
Mar
garin
e ...
......
......
......
......
......
......
......
......
......
...
0.15
%.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
181 [Issue 1]
SE
CO
ND
SC
HE
DU
LE—
cont
inue
d
TA
BLE
XIII
FO
OD
AD
DIT
IVE
S T
HA
T M
AY
BE
US
ED
AS
ST
AR
CH
MO
DIF
YIN
G A
GE
NT
S
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
A.1
A
cetic
anh
ydrid
e ...
......
......
......
......
...
Sta
rch
......
......
......
......
......
......
......
......
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
A.2
A
dipi
c ac
id .
......
......
......
......
......
......
...
Sta
rch
......
......
......
......
......
......
......
......
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
A.3
A
lum
iniu
m s
ulph
ate
......
......
......
......
..
Sta
rch
......
......
......
......
......
......
......
......
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
E.1
E
pich
lorh
ydrin
....
......
......
......
......
......
S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
H.1
H
ydro
chlo
ric a
cid
......
......
......
......
.....
S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
H.2
H
ydro
gen
pero
xide
....
......
......
......
.....
S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
M.1
M
agne
sium
sul
phat
e ...
......
......
......
...
Sta
rch
......
......
......
......
......
......
......
......
......
......
......
...
0.4%
.
N.1
N
itric
aci
d ...
......
......
......
......
......
......
..
Sta
rch
......
......
......
......
......
......
......
......
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
O.1
O
cten
yl s
ucci
nic
anhy
drid
e ...
......
.....
S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
P.1
P
erac
etic
aci
d ...
......
......
......
......
......
. S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
P.2
P
hosp
horo
us o
xych
lorid
e ...
......
......
..
Sta
rch
......
......
......
......
......
......
......
......
......
......
......
...
Goo
d m
anuf
actu
ring
prac
tice.
P.3
P
otas
sium
per
man
gana
te .
......
......
...
Sta
rch
......
......
......
......
......
......
......
......
......
......
......
...
50 p
.p.m
. of m
anga
nese
sul
phat
e ca
lcul
ated
as
man
gane
se.
P.4
P
ropy
lene
oxi
de .
......
......
......
......
......
S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
25
%.
S.1
S
odiu
m a
ceta
te .
......
......
......
......
......
. S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
S.2
S
odiu
m b
icar
bona
bate
....
......
......
.....
S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
S.3
S
odiu
m c
arbo
nate
....
......
......
......
......
S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
S.4
S
odiu
m c
hlor
ite .
......
......
......
......
......
. S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 182
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
III—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
S.5
S
odiu
m h
ydro
xide
....
......
......
......
......
S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
S.6
S
odiu
m h
ypoc
hlor
ite .
......
......
......
.....
S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
S.7
S
odiu
m tr
imet
apho
spha
te .
......
......
...
Sta
rch
......
......
......
......
......
......
......
......
......
......
......
...
400
p.p.
m. c
alcu
late
d as
pho
spho
rous
.
S.8
S
ucci
nic
anhy
drid
e ...
......
......
......
......
S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
S.9
S
ulph
uric
aci
d ...
......
......
......
......
......
. S
tarc
h ...
......
......
......
......
......
......
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
TA
BLE
XIV
FO
OD
AD
DIT
IVE
S T
HA
T M
AY
BE
US
ED
AS
YE
AS
T F
OO
DS
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
A.1
A
mm
oniu
m c
hlor
ide
......
......
......
......
(
1)
Flo
ur; w
hole
whe
at fl
our
......
......
......
......
......
...
(1)
2,
000
p.p.
m. o
f the
flou
r.
(2)
B
read
....
......
......
......
......
......
......
......
......
......
...
(2)
2,
500
p.p.
m. o
f the
flou
r.
(3)
U
nsta
ndar
dize
d fo
ods
......
......
......
......
......
......
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
A.2
A
mm
oniu
m p
hosp
hate
, dib
asic
....
...
(1)
B
read
....
......
......
......
......
......
......
......
......
......
...
(1)
2,
500
p.p.
m. o
f the
flou
r.
(2)
H
oney
win
e; w
ine
......
......
......
......
......
......
......
. (
2)
Goo
d m
anuf
actu
ring
prac
tice.
(
3)
Uns
tand
ardi
zed
bake
ry fo
ods
......
......
......
......
(
3)
Goo
d m
anuf
actu
ring
prac
tice.
A.3
A
mm
oniu
m p
hosp
hate
, m
onob
asic
(
1)
Bre
ad .
......
......
......
......
......
......
......
......
......
......
(
1)
2,50
0 p.
p.m
. of t
he fl
our.
(
2)
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
por
ter;
sto
ut;
win
e ...
......
......
......
......
......
......
......
......
......
......
(
2)
Goo
d m
anuf
actu
ring
prac
tice.
(3)
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
...
(3)
G
ood
man
ufac
turin
g pr
actic
e.
A.4
A
mm
oniu
m s
ulph
ate
......
......
......
.....
(
1)
Bre
ad .
......
......
......
......
......
......
......
......
......
......
(
1)
2,50
0 p.
p.m
. of t
he fl
our.
(
2)
Hon
ey w
ine;
win
e ...
......
......
......
......
......
......
....
(2)
G
ood
man
ufac
turin
g pr
actic
e.
(3)
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
...
(3)
G
ood
man
ufac
turin
g pr
actic
e.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
183 [Issue 1]
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
IV—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
C.1
C
alci
um c
arbo
nate
....
......
......
......
....
(1)
B
read
...
......
......
......
......
......
......
......
......
......
...
(1)
2,
500
p.p.
m. o
f the
flou
r.
(2)
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
...
(2)
G
ood
man
ufac
turin
g pr
actic
e.
C.2
C
alci
um c
hlor
ide
......
......
......
......
......
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
C.3
C
alci
um c
itrat
e ...
......
......
......
......
.....
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
C.4
C
alci
um la
ctat
e ...
......
......
......
......
.....
(
1)
Bre
ad .
......
......
......
......
......
......
......
......
......
......
(
1)
2,50
0 p.
p.m
. of t
he fl
our.
(2)
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
...
(2)
G
ood
man
ufac
turin
g pr
actic
e.
C.5
C
alci
um p
hosp
hate
, dib
asic
....
......
..
(1)
B
read
....
......
......
......
......
......
......
......
......
......
...
(1)
2,
500
p.p.
m. o
f the
flou
r.
(2)
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
...
(2)
G
ood
man
ufac
turin
g pr
actic
e.
C.6
C
alci
um p
hosp
hate
, mon
obas
ic .
.....
(
1)
Bre
ad .
......
......
......
......
......
......
......
......
......
......
(
1)
7,50
0 p.
p.m
. of t
he fl
our.
(2)
F
lour
....
......
......
......
......
......
......
......
......
......
.....
(
2)
7,50
0 p.
p.m
. of t
he fl
our.
(3)
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
...
(3)
G
ood
man
ufac
turin
g pr
actic
e.
C.7
C
alci
um p
hosp
hate
, trib
asic
....
......
..
Uns
tand
ardi
zed
bake
ry fo
ods
......
......
......
......
......
....
Goo
d m
anuf
actu
ring
prac
tice.
C.8
C
alci
um s
ulph
ate
......
......
......
......
.....
(
1)
Bre
ad .
......
......
......
......
......
......
......
......
......
......
(
1)
5,00
0 p.
p.m
. of t
he fl
our.
(2)
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
...
(2)
G
ood
man
ufac
turin
g pr
actic
e.
M.1
M
anga
nese
sul
phat
e ...
......
......
......
..
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
por
ter;
sto
ut...
...
Goo
d m
anuf
actu
ring
prac
tice.
P.1
P
hosp
horic
aci
d ...
......
......
......
......
....
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
por
ter;
sto
ut .
....
Goo
d m
anuf
actu
ring
prac
tice.
P.2
P
otas
sium
chl
orid
e ...
......
......
......
.....
(
1)
Ale
; bee
r; li
ght b
eer;
mal
t liq
uor;
por
ter;
sto
ut.
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
...
(2)
G
ood
man
ufac
turin
g pr
actic
e.
P.3
P
otas
sium
pho
spha
te,
diba
sic
......
..
(1)
A
le; b
eer;
ligh
t bee
r; h
oney
win
e; w
ine;
mal
t liq
uor;
por
ter;
sto
ut .
......
......
......
......
......
......
....
(1)
G
ood
man
ufac
turin
g pr
actic
e.
(2)
U
nsta
ndar
dize
d ba
kery
food
s...
......
......
......
....
(2)
G
ood
man
ufac
turin
g pr
actic
e.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 184
SE
CO
ND
SC
HE
DU
LE, T
AB
LE X
IV—
cont
inue
d
ITE
M
CO
LUM
N I
CO
LUM
N II
C
OLU
MN
III
Num
ber
Addi
tive
Perm
itted
in o
r upo
n M
axim
um L
evel
of U
se
P.4
P
otas
sium
pho
spha
te, m
onob
asic
A
le; b
eer;
mal
t liq
uor;
hon
ey w
ine;
ligh
t bee
r; w
ine;
po
rter
; sto
ut .
......
......
......
......
......
......
......
......
....
Goo
d m
anuf
actu
ring
prac
tice.
S.1
S
odiu
m s
ulph
ate
......
......
......
......
.....
U
nsta
ndar
dize
d ba
kery
food
s ...
......
......
......
......
......
G
ood
man
ufac
turin
g pr
actic
e.
U.1
U
rea
......
......
......
......
......
......
......
......
. H
oney
win
e; w
ine
......
......
......
......
......
......
......
......
....
Goo
d m
anuf
actu
ring
prac
tice.
Z.1
Z
inc
sulp
hate
....
......
......
......
......
......
. A
le; b
eer;
ligh
t bee
r; m
alt l
iquo
r; p
orte
r; s
tout
....
. G
ood
man
ufac
turin
g pr
actic
e.
TH
IRD
SC
HE
DU
LE
[L.N
. 296
/197
9, S
ch.]
ST
AN
DA
RD
S F
OR
SP
EC
IFIE
D F
OO
D C
OLO
UR
S
Nam
e C
hem
ical
Nam
e Pu
re D
ye
Wat
er In
solu
ble
Mat
ter
Subs
idia
ry D
yeEt
her
Extra
ctab
le
Mat
ter
Inte
rmed
iate
Min
imum
Pe
rcen
tage
M
axim
um
Perc
enta
ge
Max
imum
Pe
rcen
tage
M
axim
um
Perc
enta
ge
Max
imum
Pe
rcen
tage
Car
moi
sine
....
......
......
D
isod
ium
sal
t of 2
- (4
-sul
pho
-1-
naph
thyl
azo)
1-n
apht
hol -
4- s
ulph
onic
ac
id .
......
......
......
......
......
......
......
......
......
. 85
0.
2 2
0.2
0.5
Pon
ceau
4R
....
......
.....
T
risod
ium
sal
t of 1
-(4-
sulp
ho-1
- na
phth
ylaz
o) 2
-nap
htho
l -6,
8-d
isul
phon
ic
acid
....
......
......
......
......
......
......
......
......
....
82
0.1
1 0.
2 0.
5
Ery
thro
sine
....
......
......
D
isod
ium
sal
t or
dipo
tass
ium
sal
t of 2
, 4,
5, 7
tetr
aiod
oflu
oros
cein
....
......
......
......
..
85
0.2
3 0.
2 0.
5
(f
rom
alk
alin
e so
lutio
n)
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
185 [Issue 1]
TH
IRD
SC
HE
DU
LE—
cont
inue
d
Nam
e C
hem
ical
Nam
e Pu
re D
ye
Wat
er In
solu
ble
Mat
ter
Subs
idia
ry D
yeEt
her
Extra
ctab
le
Mat
ter
Inte
rmed
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CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 186
FOURTH SCHEDULE [Regulation 50.]
EXEMPTION LIMITS FOR POISONOUS OR HARMFUL SUBSTANCES IN FOOD
PART I
SUBSTANCES IN PARTS PER MILLION Foods
Arsenic Lead Copper Zinc Fluorine Mercury
Apple juice .............................. — 3.5 5.0 5.0 — —
Apricot nectar ......................... 0.2 0.3 — 5.0 — —
Grapefruit juice ....................... — 0.3 5.0 5.0 — —
Grape juice ............................. — 0.3 5.0 5.0 — —
Lemon juice ............................ — 1.0 5.0 5.0 — —
Orange juice ........................... — 0.3 5.0 5.0 — —
Peach nectar .......................... 0.2 0.3 5.0 5.0 — —
Pear nectar ............................. — 0.3 5.0 5.0 — —
Tomato juice ........................... — 0.3 5.0 5.0 — —
Dextrose anhydrous ............... 1.0 2.0 2.0 — — —
Dextrose monohydrate ........... 1.0 2.0 2.0 — — —
Glucose syrup ......................... 1.0 2.0 5.0 — — —
Dried glucose syrup ................ 1.0 2.0 5.0 — — —
Soft sugars ............................. 1.0 2.0 10.0 — — —
White sugar ............................ 1.0 2.0 2.0 — — —
Powder sugar ......................... 1.0 2.0 2.0 — — —
Lactose ................................... 1.0 2.0 2.0 — — —
Cocoa butter ........................... 0.5 0.5 0.4 — — —
Refined oils and fats ............... 0.1 0.1 0.1 — — —
Virgin oils ................................ 0.1 0.1 0.4 — — —
Canned fruits and vegetables — 0.5 — — — —
Citric acid ................................ 1 10 50 50 2 —
Tartaric acid ............................ 1 10 50 50 2 —
Cream of tartar ....................... 2 20 50 50 2 —
Sodium bicarbonate ................ 2 5 50 50 2 —
Baking powder ........................ 2 10 50 50 10 —
Phosphoric acid ...................... 4 5 30 30 20 —
Calcium phosphate ................. 4 5 30 30 30 —
Sodium potassium and ammonium phosphates ...... 4 5 30 30 20 —
Sodium and potassium nitrates ............................................. 1 10 50 50 2 —
Sodium nitrite .......................... 1 20 50 50 2 —
Aluminium compounds ........... 3 10 50 50 2 —
Marine and fresh water animal products .............................. 5 10 100 100 25 0.5
Liver ........................................ 1 2 150 100 2 —
Fresh fruits .............................. 2 7 50 50 2 —
Fresh vegetables .................... 1 2 50 50 2 —
Gelatine .................................. 2 7 30 100 60 —
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
187 [Issue 1]
FOURTH SCHEDULE—continued
SUBSTANCES IN PARTS PER MILLION Foods
Arsenic Lead Copper Zinc Fluorine Mercury
Gelling agents, except gelatine ............................... 2 20 50 200 2 —
Dried herbs, curry powder and spices .................................. 5 10 50 50 20 —
Beverages as consumed and bottled water excluding mineral water ................................... 0.1 0.2 2 5 2 —
Tea ......................................... 1 10 150 50 100 —
Edible bone meal .................... 1 10 20 150 650 —
Fish protein ............................. 3.5 0.5 — — 150 —
Foods not specified ................ — 0.5 — — — —
PART II
Common or trade name
Chemical name Tolerance P.P.M. Foods
Aldicarb ...................... 2-methyl-2- (methylthio) propionaldehyde 0- (methyl carbomoyl) oxime ......................
0.1 Cottonseed
1, 2, 3, 4, 10, 10- hexachloro-1, 4-, 4a, 5, 8, 8a-hexahydro-exo-1, 4- endo-5, 8-dimethano-naphtalene.
0.2
0.1
Beets, carrots, parsnips, potatoes, turnips.
Aldrin ...........................
Maize grain, marrows, sorghum grain, spinach, sweet corn.
Dieldrin residue to be included in the analysis
Aluminium phosphide (Phostoxin)..............
Aluminium phosphide................
0.1 Raw cereals.
0.01 Flour and other milled products, breakfast cereals, dried vegetables, spices.
Calculated as hydrogen phosphide
Anilazine (Dyrene) ...... 2, 4, dichloro-6-(2-chloroanilino)-1, 3, 5-triazine ................
20 10
Strawberries. Blueberrries, celery, cranberries, currants, garlic, gooseberries, huckleberries, leeks, onions, shallots, tomatoes.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 188
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
5 Blackberries, cantaloupes, cucumbers, dewberries, honeydew melons, loganberries, muskberries, squash, pumpkins, raspberries, watermelons.
1.0 Potatoes.
0.25 Maize grain, sorghum grain, sugar cane, wheat grain.
Atrazine ..................... 2-chloro-4-ethylamino-6 -isopropylamino-1, 3, 5, triazine.............
0.02 Eggs, milk, meat, fat and meat products of cattle, goats, hogs, horses, poultry and sheep.
4.0 Apricots, grapes.
1.0 Other fruits.
Azinphosmethyl (Guthion) .................
S-(3, 4-dihydro-4-oxobenzo (d) -(1, 2, 3)-triazin-3-yimethyl) dimethyl phosphoro-thiolothionate ..........
0.5 Vegetables.
Benomyl (Benlate) ...... Methyl-N-(1-butylcarbomoyl) -2-benzimidazole) carbamate ..............
15 Apricots, cherries, nectarines, peaches, plums (including fresh prunes).
2.0 Snap beans (succulent).
1.0 Cucumbers, melons, summer squash, winter squash.
0.2 Banana pulp, peanuts, sugar beetroots.
1.0 Peaches, cherries.
0.5 Apples, pears, grapes.
Binapacryl (morocide) 2-(1-methyl-n-propyl) 4, 6-dinitrophenyl 2- methylcrotonate ......
0.3 Plums.
0.2 Nectarines
Bonaid ....................... Ethyl 4-hydroxy-6, 7-di-isobutoxy-3- quionoline carboxylate .............
0.4 Poultry meat and products, kidney and liver of poultry, poultry skin and underlying fat.
0.1 Muscle of poultry.
Bromophos ................ 4-bromo-2, 5-dichlorophenyl dimethyl phosporothionate ...
1.5 Apples.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
189 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
Calcium cyanide ........ Calcium cyanide ......... 25 Calculated as
hydrogen cyanide
Barley, maize, rice, rye, oats, sorghum, wheat.
15 Peaches.
10 Cherries (sour).
2.0 Cherries (sweet).
Captafol (Diflotan) ...... N-(1, 1, 2, 2-tetrachloroethylthio)-3a, 4, 7, 7a-tetrahydrophthalimide
5 Tomatoes.
2.0 Melons (whole).
1.0 Cucumbers (whole)
0.5 Apricots.
0.2 Plums.
40 Apples, cherries Captan ........................ N-(trichloro-methylthio) 3a, 4, 7, 7a-tetrahydrophthalimi de.
30 20
Pears.
Apricots.
15 Citrus fruits, peaches, plums, rhubarbs, tomatoes.
10 Strawberries, rasp- berries, cran- berries, cucumbers, greenbeans, lettuce, marrows, peppers.
5 Raisins.
Carbaryl (Sevin) ......... 1-naphtyl methyl-carbamate ..............
10 Raspberries, blackberries, boysenberries, peaches, nectarines, leafy vegetables (except brassica), nuts (whole), olives (fresh), sunflower seed (entire), avocados.
7 Citrus fruits, figs, guavas, mangoes, mulberries, strawberries, blueberries, pomegranates.
5 Apples, bananas (pulp), grapes, beans, peas (including pod), brassica, tomatoes, peppers, eggplant, poultry (skin).
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 190
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
0.5 Poultry (total) (edible portions).
3.0 Cucurbits (including melons).
2.5 Rice.
1.0 Cottonseed (whole), sweetcorn (kernels), nuts, maize, millets (shelled), olive (processed), meat of cattle, goats and sheep, sorghum.
0.5 Onions.
0.2 Potatoes.
0.5 Turnips. Carbofuran (Furadan)
0.2 Rice.
2, 3-dihydro-2, 2-dimethyl benzofuran-7-yl methylcarbamate .... 0.1 Maize grain, sugar-
cane.
Carbophenothion ........ 2.0 Grapefruit, lemons, limes, oranges, sorghum grain, tangerines.
S- (4-chloro-phenylthiomethyl) diethyl phosporothiolothionate 0.8 Apples, apricots, beans
snap (succulent form) beans, lime (succulent form), beetroots, cantaloupes, cherries, crab-apples, cucumbers, egg-plants, figs, grapes, nectarines, olives, onions (dry bulb), onions (green), peaches, pears, peas (succulent form), peppers, pimentos, plums (fresh prunes), quinces, soya beans (succulent form), spinach, strawberries, summer squash, tomatoes, watermelons.
0.2 Maize (kernels plus cob with husk removed).
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
191 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
0.1 Fat of cattle, goats, hogs and sheep.
6.0 Strawberries. Chinomethionat (Morestan) ............... 4.0 Apricots, peaches.
6-methyl-2-oxo-1, 3-dithiolo (4, 5-b)-quinoxaline ..............
3.0 Cherries.
1.5 Apples, honeydew- melons, muskmelons(cantaloupes), pears, summer squash.
1.0 Plums (fresh prunes).
0.75 Cucumbers, water melons, winter squash.
Chlorobenside (mitox, Elimite)....................
4-chlorobenzyl 4-chlorophenyl sulphide.
3.0 Apples, apricots, crab-apples, eggplants, grapes, nectarines, peaches, plums, quinces, strawberries, tomatoes.
Chlordane .................. 1, 2, 4, 5, 6, 7, 8, 8-octachloro-3a, 4, 7, 7a-tetrahydro-4, 7, methyleneindane.....
0.3 Potatoes, sweet potatoes, rutabagas, turnips, parsnips, sugarbeet, radishes.
0.2 Asparagus, broccoli, brussels sprouts, cabbage, celery, cauliflowers, mustard greens, spinach.
0.2 Swiss chard, lettuce.
0.02 Beans, peas, eggplant, tomatoes, collards, wheat, rye, oats, rice (polished), maize, popcorn.
0.05 Sorghum.
0.1 Cantaloupes, cucumbers, pumpkin, squash, watermelons.
0.1 Almonds, bananas, figs, guavas, filberts, mangoes, olives, passion fruit, papayas, pecans; pomegranates, pine-apples, straw-berries, walnuts.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 192
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
0.02 Citrus, pome and stone fruits.
0.5 Crude soyabean and linseed oil.
0.1 Crude cottonseed oil.
0.02 Edible cottonseed oil.
0.02 Edible soyabean oil
0.05 Milk and milk products (fat basis).
0.05 Fat of meat and poultry.
0.02 Eggs (shell free).
Chlorfenson 4-chlorophenyl 5.0 Citrus fruits.
(Ovex, Ovotran) ......... 4-chlorobenzene-sulphonate ..............
3.0 Apples, peaches, pears, plums, prunes.
0.4 Carrots, celery. Chlorfenvinphos .........
0.2 Meat (fat basis).
2-chloro-1- (2, 4-dichlorophenyl) vinyl diethyl phosphate ...
0.2 Milk and milk products.
0.1 Cauliflower, relish, horse radish, tomatoes.
0.05 Brussels sprouts, cabbage, broccoli, swedes, turnips, potatoes, sweet potatoes, onions, leeks, mushroom, aubergines, peanuts (shelled), maize, wheat grain, cottonseed, rice (raw and polished).
Clopidol (Coyden 25) .. 3, 5-dichloro-2, 6-dimethyl-4-pyridinol...
25
10
Uncooked liver and kidney of poultry.
Uncooked tissue of poultry.
5.0 Apples, pears (whole fruit).
Chlorobenzilate ..........
1.0 Citrus fruit (whole).
Ethyl-4, 4’-dichlorodiphenylgly-collate or ethyl 4, 4’-dichlorobenzilate ....
0.2 Almonds, walnuts (without shells).
1.0 Melons, cantaloupes.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
193 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
Chlorphenamidine ...... 5.0 Pears.
4.0 Peaches.
NN-dimethyl-N’ (2-methyl-4-chlorophenyl) formamidine. 3.0 Apples.
Chlorphenamidine hydrochloride ..........
5.0 Pears.
4.0 Peaches, plums, prunes.
NN-dimethyl-N’ (2-methyl-4-chlorophenyl)-formamidine hydrochloride.
3.0 Apples, brussels sprouts, cauliflower.
2.0 Broccoli.
0.5 Cabbages.
Calculated as chlorophenamidine
base equivalent
Chloropropham (CIPC) .................................
50 Potatoes.
Isopropyl N-(3-chlorophenyl) carbamate. 3.0 Apples, pears, citrus
fruit (whole).
Chloropropylate ......... Isopropyl 4, 4-dichlorobenzilate .....
1.0 Tomatoes, cantaloupes.
5 Mustard greens, turnip green.
Chlorthal methyl (Dacthal) ................
Dimethyl ester of 2, 3, 5, 6-tetrachlorotereph-thalic acid ...............
2.0 Beans, black-eyed peas, collards, kale, lettuce, peppers, pimentos, potatoes, soyabeans, strawberries, sweet potatoes, turnips, yams.
1.0 Broccoli, brussels sprouts, cabbage cantaloupes, garlic, honeydew melons, onions, summer squash, tomatoes, watermelons, winter squash.
0.05 Maize grain, popcorn, sweetcorn (kernels plus cob with husk removed).
Coumaphos (Co-Ral) ..
3-chloro-4-methyl-7- coumarinyl diethyl phosphorothionate.
0.05
0.5
Eggs (shell free).
Meat (including poultry) on fat basis.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 194
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
Cruformate (Ruelene).. 0.05 Whole milk.
4-tertiary butyl-2-chlorophenyl
methyl-N- methylphosphoroamidate
1.0 Meat (fat basis).
Dalapon-Na (Dawpon Radapon) ................
Sodium 2, 2 dichloropropionate...
35
30
Peaches, plums.
Asparagus.
15 Peas.
10 Maize grain, dried earcorn (kernels and cobs), potatoes, cranberries, citrus fruits.
5 Bananas, grapefruit, sugar beets (roots and tops), tangerines, fresh corn (including sweet corn kernels plus cobs with husk removed).
3.0 Apples, grapes, pears, pineapples.
2.0 Coffee.
1.0 Apricots.
DDT ........................... 1, 1, 1-trichloro-2, 2-di (4-chlorophenyl) ethane
7 Apples, pears, peaches, apricots, small fruit (except straw-berries), vegetables (except root), meat or poultry (on fat basis).
1.0 Maize, millets, sorghum, wheat grain, sunflower seed (entire), nuts (shelled), strawberries, root vegetables.
3.5 Cherries, plums, citrus and tropical fruit.
0.5 Whole milk.
1.25 Milk products (fat basis).
0.5 Eggs (shell free).
65 Dehydroacetic acid (sodium salt) ............
3-acety-6-methyl-2, 4-pyrandione, sodium salt ..........................
Calculated as dehydroacetic acid.
Strawberries.
10 Bananas (edible pulp).
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
195 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
Demeton (systox) ....... A mixture of diethyl-2 (ethylthio) ethyl phosphorothionate and diethyl-2-(ethylthio) ethyl phosphorothionate.
1.25 Grapes, hops.
0.75 Almonds, apples, apricots, barley grain, broccoli, brussels sprouts, cabbage, cauliflower, celery, filberts, grapefruit, lemon, lettuce, muskmelons, nectarines, oat grain, oranges, peaches, pears, peas, pecans, peppers, plums, potatoes, strawberries, tomatoes, walnuts, wheat grain.
0.5 Sugarbeets.
0.2 Sorghum grain.
Diazinon (Basudin) ...... 0.7 Peaches, citrus fruits, cherries.
Diethyl 2-isopropyl-6 –methyl-4-Pyrimidinyl phosphorthionate. 0.5 Other fruits.
0.7 Leafy vegetables.
0.5 Other vegetables.
0.1 Wheat, barley, rice (polished).
0.5 Almonds, walnuts, filberts, pecans, peanuts (shelled).
0.5 Cottonseed, safflower seed, sunflower seed.
0.7 Sweet corn (kernels and cobs with husks removed).
2.0 Olives and olive oil.
0.7 Fat of meat of cattle, sheep and hogs.
1, 2, dibromo-3-chloropropane.
Dibromochloropropane (Fumazone, Nemagon, Fumagon).
130
125
75
Endive, lettuce.
Bananas (in pulp).
Beans, carrots, celery, figs, okra, parsnips, radishes, turnips.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 196
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
50 Broccoli, brussels sprouts, cabbage, cantaloupes, cauliflower, eggplants, honeydew melons, muskmelons, peppers, pineapples, tomatoes.
25 Blackberries, cucumbers, boysenberries, dewberries, grapes, loganberries, raspberries, summer squash.
20 Citrus fruits.
10 Strawberries, walnuts.
5 Apricots, nectarines, peaches.
Dichlone. 2, 3-dichloro-1, 4-naphthoquinone
15 Strawberries.
3.0 Apples, beans, celery, cherries, peaches, plums (fresh prunes), tomatoes.
2, 2, dichloro-vinyl dimethyl phosphate .
Dichlorvos DDVP (DDVS, Nogos Vapona).
5.0
2.0
Cocoa beans.
Raw grain (wheat, rice, rye, oats, barley, maize, sorghum, etc.).
0.5 Milled products from raw grain.
2.0 Coffee beans, soyabeans, lentils, peanuts.
0.5 Mushrooms.
0.5 Fresh vegetables (except lettuce).
1.0 Lettuce.
0.5 Tomatoes.
0.1 Fresh fruit (apples, pears, peaches, strawberries, etc.).
0.05 Meat of cattle, sheep, goats, pigs and poultry.
0.05 Eggs (shell free).
0.02 Milk (whole).
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
197 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
0.1 Miscellaneous food items not otherwise specified.
Dicloran (Botran, allisan)
2, 6-dichloro-4-nitroaniline
20 Apricots, nectarines, peaches, sweet cherries, snap beans.
15 Blackberries, boysenberries, celery, raspberries, strawberries.
5 Cucumbers, garlic, onions, tomatoes.
1.0 Plums (fresh prunes).
0.25 Potatoes. Dicofol (Kelthane) 2, 2, 2-trichloro-1, 1-di (4-chlorophenyl) ethanol
5 Fruit, hops, vegetables, tea (dry, manufactured).
Dieldrin 1, 2, 3, 4, 10, 10-hexachloro-6, 7-epoxy-1, 4, 4a, 5, 6, 7, 8, 8a-octahydroexo-1, 4-endo-exo-5, 8 dimethanonaphthalene.
0.1 Asparagus, beans, broccoli, brussels sprouts, cabbage, cauliflower, chinese cabbage, cowpeas, cucumber, eggplant, horseradish, kale, kohlrabi, onions, parsnips, peanuts, peppers, pimentos, radishes, radish tops, soyabeans, turnips.
0.1 Fruit (other than citrus), maize grain.
0.05 Citrus fruit, sugar.
0.02 Rice (rough).
0.2 Potatoes.
0.2 Carrots, lettuce, fat of meat.
0.15 Milk and milk products (fat basis).
0.02 Raw cereals (other than rice).
0.1 Eggs (shell free).
2.0 Tree fruit (including citrus).
Dimethoate Dimethyl S- (N- methyl-carbamoylmethyl) phosphoro-thiolothionate
1.0 Maize, millets and sorghum, tomatoes and peppers.
2.0 Other vegetables.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 198
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
5.0 Pome fruit. Dioxathion (Delnav) 1, 4-dioxan-2, 3-ylidene bis (00-diethyl phosphorothiolothionate
Grapes.
2.0
3.0
Citrus fruit.
1.0 Meat, excluding poultry.
Diphenyl Biphenyl or phenyl benzene
110 Citrus fruit.
Diphenamid NN-dimethyl-2, 2-diphenylacetamide
1.0
0.1
Potatoes, strawberries.
Eggplants, peppers, pimentos, tomatoes.
10.0 Apples.
5 Rice (in husk).
Diphenylamine Diquat (cation)
Diphenylamine 9, 10 dihydro-8a, 10a-diazoniaphenanthrene io 2.0 Rape seed, sorghum.
0.1 Peas, beans, sunflower seed.
0.1 Onions, potatoes, maize, rice (polished).
0.1 Edible oils (sesame seed, sunflower seed, rape seed, cottonseed).
Disul-sodium Sodium, 4, dichloro-penoxy ethyl sulphate.
2.0 Asparagus, strawberries.
6 Potatoes, peanuts.
Disulfoton (Disyston) Diethyl S (2-(ethylthio) ethyl) phosphoro-thiolothionate
0.75 Barley grain, beans, broccoli, brussels sprouts, cabbage, cauliflower, cottonseed, lettuce, oat grain, peanuts, peas, pecans, pine-apples, potatoes, rice, sorghum grain, spinach, tomatoes.
0.5 Hops, sugar beets.
0.3 Coffee, maize grain, sugar-cane, wheat grain.
0.1 Peppers, soyabeans.
Diuron 3-(3, 4-dichlorophenyl)-1, 1, dimethylurea
7 Asparagus.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
199 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
1.0 Apples, artichokes, barley grain, blackberries, blueberries, boysenberries, citrus fruits, maize in grain or ear (including sweet corn, field corn, popcorn), cotton seed, currants, dewberries, gooseberries, grapes, huckleberries, logan-berries, oat grain, olives, pears, peas, pineapple, potatoes, rasp-berries, rye grain, sorghum grain, sugar cane, vetch (seed), wheat grain.
Dodine (Cyprex, Melprex)
Dodecylguanidine acetate
5 Apples, cherries, peaches, pears.
10 Strawberries.
2.0 Peanuts, peas, potatoes, soyabeans.
0.3 Black walnuts and pecans.
0.2 Maize, millets, sorghum, wheat.
30 Tea (dry manufactured).
2.0 Fruit, vegetables.
Endosulfan (Thiodan, thionex)
0.5 Cottonseed.
6, 7, 8, 9, 10, 10-hexachloro-1, 5, 5a, 6, 9, 9a-hexahydro-6, 9-methano-2, 4, 3-benzo (e) dioxathiopin-3-oxide
0.2 Cottonseed oil (crude).
1.0 Rice, unpolished.
Endrin 0.1 Cottonseed, cottonseed oil (crude).
0.2 Edible cotton seed and maize oil.
1, 2, 3, 4, 10, 10-hexachloro-6-, 7-epoxy-1, 4, 4a, 5, 6, 7, 8, 8a-octahydro-exo-1, 4-exo-5, 8-dimethanon-aphthalene 0.02 Apples, wheat,
barley, sorghum, rice (husked or polished).
0.02 Milk and milk products (fat basis).
1.0 Fat of poultry.
0.2 Eggs (shell free).
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 200
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
EPN Ethyl 4-nitrophenyl phenylphosphoro-thionate
3.0 Apples, apricots, beans, beets, blackberries, boysenberries, cherries, citrus fruits, maize, dewberries, grapes, lettuce, loganberries, nectarines, olives, peaches, pears, pineapples, plums (fresh prunes), quinces, raspberries, rutabagas, spinach, strawberries, sugar beets (not tops), tomatoes, turnips, youngberries.
0.5 Almonds, cottonseed, pecans, walnuts.
0.05 Soya beans.
Ethion 2.0 Grapes.
1.0 Other fruit.
Tetraethyl SS’-methylene bis (phosphorothiolothionate) 0.5 Vegetables.
7 Tea.
2.5 Meat (fat basis).
Etoxyquin 1, 2 dihydro-6-ethoxy-2, 2, 4-trimethyl-quinoline.
3.0 Apples, pears.
Ethylene dibromide EDB
1, 2-dibromoethane 75 Broccoli, carrots, melons, parsnips, potatoes.
50 Eggplant, okra, summer squash, sweet corn, sweet potatoes, tomatoes, barley, maize, sorghum and wheat.
40 Pineapples.
30 Cucumbers, lettuce, peppers.
25 Cottonseed, peanuts.
10 Asparagus, cauliflower.
5 Lima beans, strawberries.
Calculated as inorganic bromide
Fenchlorphos 7.5 Meat (fat basis).
0.05 Egg yolk.
Dimethyl 2, 4, 5-trichlorophenyl phosphorothionate
0.04 Whole milk.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
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Common or trade name
Chemical name Tolerance P.P.M. Foods
Fenitrothion (Sumithion, Folithion Danathion)
2.0 Maize and sorghum.
Dimethyl 3-methyl-4 nitrophenyl phosphorothionate
0.5 Apples, cherries, grapes, lettuce.
0.3 Red cabbage, tea (green at harvest).
0.2 Tomatoes.
0.1 Cocoa, coffee beans.
0.05 Milk products (fat basis).
0.03 Meat or fat of meat.
0.02 Milk (whole).
Fentin acetate
1.0 Celery.
Fentin hydroxide (Brestan, Du-ter)
Triphenyl tin acetate
Triphenyl tin hydroxide
0.2 Sugarbeet, carrots.
0.1 Potatoes, celeriac.
0.05 Peanuts (shelled).
Fensulfothion 0.1 Maize grain, onions, (dry), potatoes, tomatoes.
0.05 Peanuts, pineapples, sugar beets.
Diethyl4-(methylsulphinyl) phenyl phosphorothionate) .
0.02 Bananas, sugar-cane.
0.02 Meat, fat and meat products of cattle, goats and sheep.
Fenthion (Lebaycid) Dimethyl 3-methyl-4 methylthiophenyl phosphorothionate
2.0
1.0
Apples, peaches, cherries.
Fat of meat.
1.0 Cabbage, cauliflower, olives, olive oil.
0.5 Grapes, oranges, peas, meat.
0.2 Squash.
Fenazaflor (Lovozal) Phenyl 5, 6-dichloro-2- trifluoromethylbenzi midazole-1-carboxylate
2.0 Apples.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 202
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
Ferbam Ferric dimethyldithiocarbamate
7
Calculated as zinc ethylene bis
dithiocarbamate
Apples, apricots, asparagus, beans, beets, black-berries, black-eyed peas, blueberries, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, collards, maize cranberries, cucumbers, currants, dates, eggplant, gooseberries, grapes, guavas, huckleberries, kale, kohlrabi, lettuce, loganberries, mangoes, melons, mustard greens, nectarines, onions, papayas, peaches, peanuts, pears, peas, peppers, plums (fresh prunes), pumpkins, quinces, radishes, raspberries, rutabagas, spinach, squash, strawberries, summer squash, tomatoes, turnips.
0.1 Almonds.
Folpet (Phaltan) 30 Currants (fresh).
N-(trichloromethylthio) phthalimide 25 Grapes, blueberries.
15 Cherries, raspberries.
10 Apples, citrus fruit.
5 Tomatoes, strawberries.
2.0 Cucumbers, cantaloupes (whole); water melons (whole) onions.
Fonofos O-ethylphenylethyl phosphoro-thiolothionate
0.1 Asparagus, maize grain, peanuts, beets, carrots, chicory, garlic, green onions, horseradish, Jerusalem
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
203 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
artichokes, leeks, onions, parsnips, potatoes, radishes, rutabagas, salsify; shallots, spring onions, sugar beets, sweet potatoes, turnips, yams.
Formothion 0.3 Strawberries.
2.0 Black currants.
S-(N-formyl-N- methylcarbamoylmethyl) dimethylphosphoro-thiolothionate
Glyodin 2-heptadecyl-2-imidazoline acetate
5 Apples, cherries, peaches, pears.
Heptachlor 0.15 Milk and milk products (fat basis).
1, 4, 5, 6, 7, 8, 8-heptachloro-3a, 4, 7, 7a-tetrahydro-4, 7-methanoindene
0.2 Fat or meat and poultry.
0.02 Raw cereals, tomatoes, cottonseed,
soyabeans, edible soyabean oil.
0.05 Vegetables (except where otherwise specified), eggs (shell free).
0.2 Carrots.
0.5 Crude soyabean oil.
0.01 Citrus fruit.
HHC (BHC) Mixed isomers of 1, 2, 3, 4, 5, 6-hexac-chlorocyclohexane
1.0 Apples, apricots, asparagus, avocados, broccoli, brussels sprouts, cabbage, cauliflower, celery, cherries, collards, cucumbers, eggplants, grapes, kale, kohlrabi, lettuce, melons, nectarines, okra, onions (dry bulb only), peaches, pears, peppers, plums (fresh prunes) pumpkins, spinach, strawberries, squash, summer squash, swiss chard, tomatoes.
Hydrogen cyanide Hydrogen cyanide 25 Raw cereals, cashew nuts.
6 Flour.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 204
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
Lindane Gamma isomer of benzene hexachloride
0.5 Raw cereals.
3.0 Vegetables.
3.0 Cranberries, cherries, grapes, plums, strawberries.
2.0 Fat of meat (cattle, pigs, sheep).
1.0 Maize and sorghum, beans (dried).
0.2 Eggs (yolk).
0.1 Milk and milk products (fat basis).
0.7 Poultry (fat basis).
Linuron 3-(3, 4-dichlorophenyl)- 1-methoxy-1 methylurea
1.0 Carrots, potatoes, soya beans, meat, fat and meat by-products of cattle, goats, hogs, horses and sheep.
0.25 Maize in grain or ear form, sweet corn and popcorn, cottonseed, barley, oats, rye, sorghum and wheat.
Malathion (Maladrex)
8 Raw cereals, nuts, dried fruit.
S-(1, 2-di (ethoxycarbonyl) ethyl) dimethyl phosphoro-thiolothionate)
2.0 Whole meal and flour from rye and wheat.
4.0 Citrus fruit.
8 Blackberries, raspberries, lettuce, endive, cabbage, chinese cabbage, marrow, soyabean, spinach, maize, sorghum.
6 Avocado, cherries, guava, mango, mulberry, peaches, plums, pomegranates.
5 Broccoli.
3.0 Tomatoes, kale, turnips.
2.0 Beans (green), apples.
1.0 Strawberries, celery.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
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205 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
0.5 Pears, blueberries, peas (in pod), cauliflower, peppers, eggplants, kohlrabi, roots (except turnips), swiss chard, collards.
Maleic hydrazide (MH)
6-hydroxy-3-(2H)-pyridazinone
50
30
Potatoes.
Beets, carrots, rutabagas.
15 Onions.
Mancozeb (Dithane M-45)
2.0 Marrows and pumpkins.
1.0 Potatoes.
A complex of zinc and maneb containing 20% manganese and 2.5% zinc
Sum of the dithiocarbamates
present
Maneb (Dithan M-22).. Manganese ethylene-1, 2-bisdithiocarbamate..
2.0 Bananas (edible pulp).
10 Apricots, beans (succulent), broccoli, brussels sprouts, cabbage, cauliflower, celery, chinese cabbage, collards, endive (oscarale), kale, kohlrabi, lettuce, mustard greens, nectarines, papayas, peaches, rhubarb, spinach, turnip tops.
7 Apples, beans (dry), carrots, cran-berries, cucumbers, eggplants, figs, grapes, melons, onions, peppers, pumpkins, summer squash, sweet corn (kernels plus cob with husks removed), tomatoes, turnip roots, winter squash.
0.1 Almonds, potatoes.
Calculated as Zineb
Mercaptobensothiazole Mercaptobensothiazole 0.1 Apples.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 206
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
Methomyl (Lannate)
1-(methylthio) ethylideneamino N-methylcarbamate
5
0.2
Cabbage.
Fruiting vegetables and leafy vegetables (except cabbage).
0.1 Maize grain (including popcorn), fresh corn including sweet corn (kernels plus cob with husks removed).
Methoxyclor 1, 1, 1-trichloro-2, 2-di (4-methoxyphenyl) ethane
14 Apples, apricots, asparagus, beans, beets, black-berries, blue-berries, boysenberries, broccoli, brussels sprouts, cabbage, cauliflower, cherries, collards, maize (in husk), cranberries, cucumbers, currants, dewberries, eggplants goose-berries, grape, kale, kohlrabi, lettuce, logan-berries, melons, mushrooms, nectarines, peaches, peanuts, pears, peas, peppers, pine-apple, plums (fresh prunes), pumpkins, quinces, radishes, raspberries, rutabagas, spinach, squash, strawberries, summer squash, tomatoes, turnips, youngberries.
7 Sweet potatoes, yams.
3.0 Fat of meat from cattle, goats, hogs, horses or sheep.
2.0 Barley, maize, grains of oats, rice, rye, sorghum, wheat.
1.0 Potatoes.
Methyl bromide Bromomethane 100 Nuts, peanuts.
(Dowfume) 50 Raw cereals, cocoa beans.
20 Dried fruits.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
207 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
10 Milled cereal products.
0.5
Calculated as inorganic bromide
Bread, other cooked cereal products, dried fruits and nuts, peanuts.
Methyl ester of α-naphthalene acetic acid
Methyl ester of α-naphthalene acetic acid
9 Potatoes.
Methyl formate Methyl formate 250 Currants, dates.
Calculated as formic
acid
Mevinphos (Phosdrin) 2-methoxy-carbonyl-1- methylvinyl dimethyl phosphate
0.25 Apples, asparagus, broccoli, brussels sprouts, cabbage, cauliflower, celery, collards, kale, lettuce, mustard greens, onions (green), pears, peaches, plums, rasp-berries, spinach, strawberries, tomatoes, turnip tops.
Monuron 3-(4-chlorophenyl)-1, 1-dimethylurea
7 Asparagus.
1.0 Avocados, citrus fruits, grapes, grapefruit, cottonseed, kumquats, lemons, limes, oranges, pineapples, spinach, sugar-cane tangerines.
Nabam Disodium ethylene-1, 2-bisdithiocarbamate
7
Apples, apricots, beans, beets, blackberries, black-eyed peas, broccoli, brussels sprouts, cabbage, celery, carrots, cauliflower, cherries, citrus fruits, maize, cranberries, cucumbers, currants, eggplants, endive, gooseberries, grapes, guavas, kohlrabi, loganberries, melons, mushrooms, nectarines, onions, parsley, peaches, peanuts, pears,
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 208
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
Calculated as Zineb
peas, peppers, plums, pumpkins, quinces, radishes, raspberries, rutabagas, salsify, squash, strawberries, summer squash, swiss chard, tomatoes, turnips.
Naled (Dibrom) 1, 2-dibromo-2, 2-dichloroethyl dimethyl phosphate)
0.5 Beans (dry and succulent forms), cucumbers, eggplants, melons (cantaloupes, honeydew melons, musk melons, water-melons, and others), peas (dry and succulent forms), peppers, pumpkins, rice, soyabeans (dry and succulent forms), summer squash, tomatoes, winter squash.
1.0 Broccoli, brussels sprouts, cabbage, cauliflower, lettuce, strawberries.
3.0 Chard, grapefruit, lemons, oranges, spinach, tangerines, turnip tops.
Nicotine 1-3-(1-methyl-2-pyrrolidyl) pyridine
2.0 Apples, apricots, artichokes, asparagus, beans, beets, beet tops., blackberries, black-eyed peas, boysenberries, broccoli, brussels sprouts, cabbage, cantaloupes, cauliflower, celery, cherries, collards, maize, cucumbers, eggplants, grapefruits, green beans, green onions, kale, kohlrabi, lemons, lettuce, lima beans, limes, mushrooms, musk melons, mustard greens, nectarines, okra, onions,
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
209 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
oranges, parsley, parsnips, peaches, pears, peas, peppers, pimentos, plums, prunes, pumpkins, quinces, radishes, rutabagas, snap beans, spinach, strawberries, summer squash, swiss chard, tangerines, tomatoes, turnips, watermelons, winter squash, youngberries
Omethoate Dimethyl S-(N-methylcarbamoyl- methyl) phosphoro-thioate
2.0 Apples, beans, broccoli, cabbage, cauliflower, collards, endive (escarole), kale, lemons lettuce, oranges, pears, peas, peppers, spinach, swiss chard, tomatoes, turnips.
1.0 Melons.
0.2 Potatoes.
0.1 Pecans.
0.04 Wheat grain.
0.02 Meat, fat and meat by-products of cattle, goats, hogs, horses and sheep.
Omite 2-(P-T-butylphenoxy) cyclohexyl propargyl sulphite
3.0 Apples, citrus, pears, plums, prunes.
4.0 Nectarines.
7 Apricots, peaches, grapes, strawberries.
30 Hops (dried).
Paraquat (Gramoxone) 1, 1’-dimethly-4, 4’-bipyridylium ion
0.2 Cottonseed.
0.1 Potatoes
0.05 Cottonseed meal, cottonseed oil (edible), sugar cane juice.
0.7 Vegetables (except carrots).
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 210
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
1.0 Peaches, apricots, citrus fruit.
0.5 Other fresh fruit.
Parathion (Folidol) Diethyl 4-nitrophenyl phosphorothionate
0.7 Vegetables (except carrots).
1.0 Peaches, apricots, citrus fruit.
0.5 Other fresh fruit.
Parathion-methyl Dimethyl 4-nitrophenyl phosphorothionate
0.2 Fruit, cole crops, curcubits.
1.0 Other vegetables.
0.05 Cottonseed oil
Perthane 1, 1-dichloro-2, 2-bis (4-ethylphenyl) ethane
15 Apples, broccoli, brussels sprouts, cabbage, cauliflower, cherries, chinese cabbage, endive, kale, kohlrabi, lettuce, mustard greens, parsley, pears, spinach.
2-phenyl phenol (and sodium salts)
2-hydroxydiphenyl 120 Cantaloupes (whole).
25 Pears.
20 Carrots, peaches.
15 Sweet potatoes, apples, plums (including fresh prunes).
10 Citrus fruit, cucumbers, peppers, cantaloupes (edible portions), pineapples, tomatoes.
Phorate Diethyl S-(ethylthiomethyl) phosphoro-thiolothionate
0.3 Cherries, nectarines.
0.5 Hops, potatoes.
0.3 Sugar beet roots.
0.1 Barley grain, beans, maize grain, sweet corn (kernels plus cob with husk removed), lettuce, peanuts, rice, sorghum grain, sugar cane and tomatoes.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
211 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
Phosalone 4.0 Peaches.
6 Cherries.
S-(6-chloro- 2-oxobenzoxazolin-3-yl) methyl diethyl phosphorothiolothionate..
10 Apples, pears.
Phosmet (Imidan) 00-dimethyl phthalimido-methyl phosphoro-thiolothionate
5 Plums.
7 Cherries.
10 Apples, grapes, peaches, pears.
Phosphamidon 1.0 Raw cereals.
0.5 Apples, pears.
2-chloro-2 diethylcarba-moyl-1- methylvinyl dimethyl phosphate 0.4 Citrus fruits.
0.2 Other fruit, cole crops.
0.1 Tomatoes, lettuce, cucumbers, watermelons
0.2 Other vegetables (except root vegetables for which a tolerance is not required).
Piperonyl butoxide 5-(2- (2-butoxyethoxy) ethoxymethyl)-6-propyl-1, 3-benzodioxole
20
8
Raw cereals.
Fresh fruit and vegetables, dried fruit and vegetables, oil seeds, treenut.
1.0 Dried codfish.
Pyrethrin 3.0 Raw cereals.
1.0 Fresh fruit and vegetables, dried fruit and vegetables, treenuts.
4-hydroxy-3-methyl 2-(2, 4-pentadienyl) -2-cyclopenten-1-one-2, 2-dimethyl-3 (2-methylpropenyl) cyclopropane-carboxylate and 4-hydroxy-3-methyl-2- (2, 4-pentadienyl)-2- cyclopenten-1-one 1-methyl 3-carboxy-a, 2, 2-trimethylcyclopropane acrylate ester
0.1 Dried cod fish.
Quinomethionate (Morestan)
6
4.0
Strawberries.
Apricots, peaches.
6-methyl-2-oxo-1, 3-dithiolo (4, 5-b)- quinoxaline
3.0 Cherries.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 212
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
1.5 Apples, honeydew melons, musk melons, cantaloupes, pears, summer squash.
1.0 Plums (fresh prunes).
0.75 Cucumbers, watermelons, winter squash.
Quintozene Pentachloronitrobenzene
10
5
Mushrooms.
Peanuts (whole).
1.0 Bananas (whole).
0.3 Lettuce, peanuts (kernels).
0.2 Beans (navy), potatoes.
0.1 Tomatoes.
0.03 Cottonseed.
0.02 Bananas (pulp), brussels sprouts, broccoli, cabbage, chinese cabbage, cauliflower, kale, kohlrabi, turnips.
0.01 Beans (other than navy), peppers (bell).
Schradan bis-N N N’N-tetramethyl- phosphorodiamidic anhydride
0.75 English walnuts.
Simazine 10 Asparagus.
2-chloro-4, 6-bis (ethylamino)-1, 3, 5-triazine..
0.5 Artichokes.
0.25 Almonds, apples, avocados, cherries, fresh corn including sweet corn (kernels plus cobs with husks removed), maize grain, cran-berries, currants, dewberries, filberts, grapefruit, grapes, lemon, logan-berries, macadamia nuts, olives, oranges, peaches, pears, plums, raspberries, strawberries, walnuts.
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
213 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
0.02 Eggs, milk, meat, fat and meat products of cattle, goats, hogs, horses, poultry and sheep.
Sodium orthophenyl phenate
O-phenyl phenol, sodium salt
125 Cantaloupes.
25 Apples, pears.
20 Carrots, peaches, plums.
15 Sweet potatoes.
10 Citrus fruits, cucumbers, peppers (bell), pineapples, tomatoes.
Sutan 5 Cherries, nectarines.
S-ethyl-NN-di-iso butyl thiocarbamate
0.1 Maize.
Tecnazene (Fusarex) 1, 2, 4, 5-tetrachloro-3-nitrobenzene
25 Potatoes.
Tetrachlorvinphos
(Gardona) Cisisomer of 2-chloro-1- (2, 4, 5-trichlorophenyl) vinyl dimethyl phosphate .
10 Apples, sweet corn (kernels plus cob with husks removed), maize grain.
8 Sorghum.
0.75 Fat of meat of poultry.
0.1 Eggs, meat and meat by-products of poultry.
Tetradifon (Fedion) 100 Peppermint, spearmint.
2, 4, 4’, 5-tetrachlorodiphenyl sulphone
30 Fresh hops.
10 Figs.
5 Apples, apricots, crabapples, cherries, grapes, nectarine, peaches, pears, plums, prunes, quinces, strawberries.
2.0 Citrus fruits.
1.0 Cucumbers, melon, pumpkins, tomatoes, winter squash.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 214
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
TDE 1, 1-dichloro-2, 2-di-(4 chlorophenyl) ethane
7 Apples, apricots, beans, blue-berries, cucumbers, eggplants, grapes, melons, nectarines, peaches, pears, peppers, pumpkins, quinces, squash, summer squash, tomatoes.
3.5 Blackberries, boysenberries, cherries, citrus fruits, dew-berries, logan-berries, plums (fresh prunes), raspberries, strawberries, sweet corn (kernels plus cob with husks removed).
1.0 Broccoli, brussels sprouts, cabbage, carrots, cauliflower, kohlrabi, lettuce, peas, rutabagas, spinach, turnips.
Tetrasul 4-chlorophenyl 2, 4, 5-trichlorophenyl sulphide
0.1 Apples.
Thiabendazole (Tector) 6 Citrus fruit.
2-4 (4’-thiazolyl) benzimidazole 3.0 Bananas.
0.4 Bananas (pulp).
Thiram Bis (dimethylthiocarba-moyl) disulphide
7 Apples, celery, peaches, strawberries, tomatoes.
1.0 Bananas (edible pulp).
0.5 Onions (dry bulb).
Toxaphene Chlorinated camphene having a chlorine content of 67-69%
7 Apples, apricots, beans, black-berries, broccoli, brussels sprouts, cabbage, carrots, cauliflowers, celery, citrus fruit, collards, maize, cranberries, cucumbers, dewberries, eggplants, fat of meat from cattle, goats, hogs, horses and sheep,
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
215 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
hazelnuts, hickery nuts, horseradish, kale, kohlrabi, lettuce, loganberries, nectarines, okra, onions, parsnips, peaches, peanuts, pears, peas, pecans, peppers, pimentos, quinces, radishes, raspberries, rutabagas, spinach, strawberries, tomatoes, walnuts, youngberries.
5 Barley, oats, rice, rye, sorghum grain, wheat.
2.0 Soyabeans (dry).
Tricyclohexyltin hydroxide
Tricyclohexyltin hydroxide
2.0 Apples, pears.
Trifluralin (Treflan) 1.0 Carrots.
2, 6-dinitro-NN-dipropyl -4-trifluoromethyl-aniline
0.5 Citrus fruits, cottonseed, curcubits, fruiting vegetables, grapes, hops, leafy vegetables, nuts, peanuts, root crop vegetables (except carrots), safflower seed, seed and pod vegetables, stone fruits, sugar-cane, sunflower seed, wheat grain.
Trizone 25 Broccoli, cauliflower, peppers, pineapples, strawberries.
Methylbromide with added chloropierin and propargyl bromide 40 Muskmelons,
tomatoes.
60 Eggplants.
Calculated as inorganic
bromide
Zineb 60 Hops.
Zinc ethylene-1, 2-bisdithiocarbamate 25 Chinese cabbage,
collards, endive, kale, lettuce, mustard greens, spinach, swiss chard.
CAP. 254 [Rev. 2012]Food, Drugs and Chemical Substances
[Subsidiary]
[Issue 1] 216
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
7 Apples, apricots, beans, beets, blackberries, boysenberries, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, citrus fruits, maize, cranberries, cucumbers, currants, dew-berries, eggplants, goose-berries, grapes, guavas, kohlrabi, loganberries, melons, mushrooms, nectarines, onions, parsley, peaches, peanuts, pears, peas, peppers, plums (fresh prunes), pumpkins, quinces, radishes, raspberries, rutabagas, salsify, squash, straw-berries, summer squash, tomatoes, turnips, youngberries.
1.0 Wheat.
Ziram Zinx dimethyldithio-carbamate
7 Apples, apricots, beans, beets, blackberries, blueberries, boysenberries, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, cherries, collard, cranberries, cucumbers, dewberries, eggplants, goose-berries, grapes, kale, kohlrabi, lettuce, loganberries, melons, nectarines, onions, peaches, peanuts, pears, peas, peppers, pumpkins, quinces, radishes, raspberries,
[Rev. 2012] CAP. 254Food, Drugs and Chemical Substances
[Subsidiary]
217 [Issue 1]
FOURTH SCHEDULE—continued
Common or trade name
Chemical name Tolerance P.P.M. Foods
rutabagas, spinach, squash, straw-berries, summer squash, tomatoes, turnips, youngberries.
0.1 Almonds.
2,4-D (2, 4-dichlorophenoxy) acetic acid
0.2 Barley, oats, rye, wheat.
FIFTH SCHEDULE [Regulation 157.]
Variety or type of Cheese
Percentage minimum fat content on dry basis
PART I
(a) Cheddar cheese and wensleydale ...................................................................... 50
(b) Alpin, asiago, blue, bel paese, brick, camembert, cheshire, feta, gouda, gorgonzola, granular, stilton, limburger, neufchatel, port salut, roquefort ........... 48
PART II
Esrom, havarti, maribo, pasta filata, samsoe, steppe, tilsiter .............................. 45
PART III
Emmentaler, gruyere, swiss ................................................................................ 43
PART IV
Bra, edam, leyden ............................................................................................... 40
PART V
Parmesan, romano and other hard grating cheese ............................................. 33
PART VI
Part skim pizza, part skim mozzarella, part skim scamorza ................................ 30
