LegalizeThe Miscellaneous Food Additives and the Sweeteners in Food (Amendment) Regulations (Northern Ireland) 2007
Made
Coming into operation: 1st August 2007
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Citation and commencement
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Amendments to the Miscellaneous Food Additives Regulations (Northern Ireland) 1996
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Amendment of the Sweeteners in Food Regulations (Northern Ireland) 1996
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SCHEDULE 1 — Entries to be substituted in Part C of Schedule 2 to the Additives Regulations
| EC No. | Name | Food | Maximum amount that may be added during manufacture (expressed as NaNO₂) | Maximum residual level (expressed as NaNO₂) |
|---|---|---|---|---|
| (x)When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute. | (x)When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute. | (x)When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute. | (x)When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute. | (x)When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute. |
| (y)Fo-value 3 is equivalent to 3 minutes heating at 121°C (reduction of the bacterial load of one billion spores in each 1,000 cans to one spore in a thousand cans). | (y)Fo-value 3 is equivalent to 3 minutes heating at 121°C (reduction of the bacterial load of one billion spores in each 1,000 cans to one spore in a thousand cans). | (y)Fo-value 3 is equivalent to 3 minutes heating at 121°C (reduction of the bacterial load of one billion spores in each 1,000 cans to one spore in a thousand cans). | (y)Fo-value 3 is equivalent to 3 minutes heating at 121°C (reduction of the bacterial load of one billion spores in each 1,000 cans to one spore in a thousand cans). | (y)Fo-value 3 is equivalent to 3 minutes heating at 121°C (reduction of the bacterial load of one billion spores in each 1,000 cans to one spore in a thousand cans). |
| (z)Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment. | (z)Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment. | (z)Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment. | (z)Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment. | (z)Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment. |
| (1)Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments eg. smoking. | (1)Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments eg. smoking. | (1)Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments eg. smoking. | (1)Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments eg. smoking. | (1)Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments eg. smoking. |
| (1.1)Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures. | (1.1)Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures. | (1.1)Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures. | (1.1)Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures. | (1.1)Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures. |
| (1.2)Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity. | (1.2)Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity. | (1.2)Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity. | (1.2)Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity. | (1.2)Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity. |
| (1.3)Immersion cured for at least 4 days and pre-cooked. | (1.3)Immersion cured for at least 4 days and pre-cooked. | (1.3)Immersion cured for at least 4 days and pre-cooked. | (1.3)Immersion cured for at least 4 days and pre-cooked. | (1.3)Immersion cured for at least 4 days and pre-cooked. |
| (1.4)Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks. | (1.4)Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks. | (1.4)Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks. | (1.4)Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks. | (1.4)Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks. |
| (1.5)Immersion cured for 4 to 5 days at 5 to 7oC, matured for typically 24 to 40 hours at 22oC, possibly smoked for 24 hrs at 20 to 25oC and stored for 3 to 6 weeks at 12 to 14oC. | (1.5)Immersion cured for 4 to 5 days at 5 to 7oC, matured for typically 24 to 40 hours at 22oC, possibly smoked for 24 hrs at 20 to 25oC and stored for 3 to 6 weeks at 12 to 14oC. | (1.5)Immersion cured for 4 to 5 days at 5 to 7oC, matured for typically 24 to 40 hours at 22oC, possibly smoked for 24 hrs at 20 to 25oC and stored for 3 to 6 weeks at 12 to 14oC. | (1.5)Immersion cured for 4 to 5 days at 5 to 7oC, matured for typically 24 to 40 hours at 22oC, possibly smoked for 24 hrs at 20 to 25oC and stored for 3 to 6 weeks at 12 to 14oC. | (1.5)Immersion cured for 4 to 5 days at 5 to 7oC, matured for typically 24 to 40 hours at 22oC, possibly smoked for 24 hrs at 20 to 25oC and stored for 3 to 6 weeks at 12 to 14oC. |
| (1.6)Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation. | (1.6)Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation. | (1.6)Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation. | (1.6)Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation. | (1.6)Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation. |
| (2)Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments eg. smoking. | (2)Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments eg. smoking. | (2)Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments eg. smoking. | (2)Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments eg. smoking. | (2)Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments eg. smoking. |
| (2.1)Dry curing followed by maturation for at least 4 days. | (2.1)Dry curing followed by maturation for at least 4 days. | (2.1)Dry curing followed by maturation for at least 4 days. | (2.1)Dry curing followed by maturation for at least 4 days. | (2.1)Dry curing followed by maturation for at least 4 days. |
| (2.2)Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days. | (2.2)Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days. | (2.2)Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days. | (2.2)Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days. | (2.2)Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days. |
| (2.3)Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months. | (2.3)Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months. | (2.3)Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months. | (2.3)Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months. | (2.3)Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months. |
| (2.4)Dry cured for 3 days + 1 day/kg followed by a one week post-salting period and an ageing/ripening period of 45 days to 18 months. | (2.4)Dry cured for 3 days + 1 day/kg followed by a one week post-salting period and an ageing/ripening period of 45 days to 18 months. | (2.4)Dry cured for 3 days + 1 day/kg followed by a one week post-salting period and an ageing/ripening period of 45 days to 18 months. | (2.4)Dry cured for 3 days + 1 day/kg followed by a one week post-salting period and an ageing/ripening period of 45 days to 18 months. | (2.4)Dry cured for 3 days + 1 day/kg followed by a one week post-salting period and an ageing/ripening period of 45 days to 18 months. |
| (2.5)Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. | (2.5)Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. | (2.5)Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. | (2.5)Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. | (2.5)Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. |
| (3)Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments eg. smoking. | (3)Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments eg. smoking. | (3)Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments eg. smoking. | (3)Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments eg. smoking. | (3)Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments eg. smoking. |
| (3.1)Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation. | (3.1)Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation. | (3.1)Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation. | (3.1)Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation. | (3.1)Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation. |
| (3.2)Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours. | (3.2)Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours. | (3.2)Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours. | (3.2)Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours. | (3.2)Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours. |
| (3.3)Product has a minimum 4-week maturation period and a water/protein ratio of less than 1:7. | (3.3)Product has a minimum 4-week maturation period and a water/protein ratio of less than 1:7. | (3.3)Product has a minimum 4-week maturation period and a water/protein ratio of less than 1:7. | (3.3)Product has a minimum 4-week maturation period and a water/protein ratio of less than 1:7. | (3.3)Product has a minimum 4-week maturation period and a water/protein ratio of less than 1:7. |
| (3.4)Maturation period of at least 30 days. | (3.4)Maturation period of at least 30 days. | (3.4)Maturation period of at least 30 days. | (3.4)Maturation period of at least 30 days. | (3.4)Maturation period of at least 30 days. |
| (3.5)Dried product cooked to 70oC followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking. | (3.5)Dried product cooked to 70oC followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking. | (3.5)Dried product cooked to 70oC followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking. | (3.5)Dried product cooked to 70oC followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking. | (3.5)Dried product cooked to 70oC followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking. |
| (3.6)Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22oC or lower (10 to 12oC) and then has a minimum aging/ripening period of 3 weeks. Product has a water/protein ratio of less than 1:7. | (3.6)Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22oC or lower (10 to 12oC) and then has a minimum aging/ripening period of 3 weeks. Product has a water/protein ratio of less than 1:7. | (3.6)Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22oC or lower (10 to 12oC) and then has a minimum aging/ripening period of 3 weeks. Product has a water/protein ratio of less than 1:7. | (3.6)Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22oC or lower (10 to 12oC) and then has a minimum aging/ripening period of 3 weeks. Product has a water/protein ratio of less than 1:7. | (3.6)Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22oC or lower (10 to 12oC) and then has a minimum aging/ripening period of 3 weeks. Product has a water/protein ratio of less than 1:7. |
| mg/kg | mg/kg | |||
| E 249 | Potassium nitrite[^f01000] | Meat Products | 150 | |
| E 250 | Sodium nitrite[^f01000] | Sterilised meat products(Fo > 3,00)[^f01001] | 100 | |
| Traditional immersion cured meat products[^f01003]: | ||||
| Wiltshire bacon[^f01004]; | 175 | |||
| Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) | ||||
| Toucinho fumado[^f01005]; | ||||
| and similar products | ||||
| Wiltshire ham[^f01004]; | 100 | |||
| and similar products | ||||
| Rohschinken, nassgepökelt[^f01009];andsimilar products | 50 | |||
| Cured tongue[^f01006] | 50 | |||
| Traditional dry cured meat products[^f01010]: | ||||
| Dry cured bacon[^f01011];and similar products | 175 | |||
| Dry cured ham[^f01011]; | 100 | |||
| Jamón curado, paleta curada, lomo embuchado y cecina[^f01012];Presunto, presunto da pà and paio do lombo[^f01013];and similar products | ||||
| Rohschinken, trockengepökelt[^f01015];and similar products | 50 | |||
| Other traditionally cured meat products[^f01016]; | ||||
| Vysočina | 180 | |||
| Selský salám | ||||
| Turistický trvanlivý salám | ||||
| Poličan | ||||
| Herkules | ||||
| Lovecký salám | ||||
| Dunajská klobása | ||||
| Paprikáŝ[^f01021]; | ||||
| and similar products | ||||
| Rohschinken, trocken-/nassgepökelt[^f01017]; and similar products | 50 | |||
| Jellied veal and brisket[^f01018] | ||||
| EC No. | Name | Food | Maximum amount that may be added during manufacture, (expressed as NaNO₃) | Maximum residual level (expressed as NaNO₃) |
| mg/kg | mg/kg | |||
| E 251 | Potassium nitrate[^f01002] | Non-heat-treated meat products | 150 | |
| E 252 | Sodium nitrate[^f01002] | |||
| Traditional immersion cured meat products[^f01003]; | ||||
| Kylmäsavustettu poronliha/Kallrökt renkött[^f01007]; | 300 | |||
| Wiltshire bacon and Wiltshire ham[^f01004] | 250 | |||
| Entremeada, entrecosto, chispe, orelheira a cabeça (salgados), | ||||
| Toucinho fumado[^f01005]; | ||||
| Rohschinken, nassgepökelt[^f01009]; | ||||
| and similar products | ||||
| Bacon, Filet de bacon[^f01008]; and similar products | 250 without added E249 or E250 | |||
| Cured tongue[^f01006] | 10 | |||
| Traditional dry cured meat products[^f01010]; | ||||
| Dry cured bacon and Dry cured ham[^f01011]; | 250 | |||
| Jamón curado ,paleta curada, lomo embuchado y cecina[^f01012]; | ||||
| Presunto, presunto da pá and paio do lombo[^f01013]; | ||||
| Rohschinken, trockengepökelt[^f01015];and similar products | ||||
| Jambon sec, jambon sel sec et autres pièces maturées séchées similaires[^f01014] | 250 without added E249 or E250 | |||
| Other traditionally cured meat products[^f01016]: | ||||
| Rohwürste (Salami and Kantwurst)[^f01019]; | 300 (without added E249 or E250) | |||
| Rohschinken, trocken-/nassgepökelt[^f01017] ;and similar products | 250 | |||
| Salchichón y chorizo tradicionales de larga curación[^f01020];Saucissons secs[^f01022];and similar products | 250 (without added E249 or E250) | |||
| Jellied veal and brisket[^f01018]; | 10 | |||
| Hard, semi-hard and semi-soft cheese | 150 in the cheese milk or equivalent level if added after removal of whey and addition of water | |||
| Dairy-based cheese analogue | 150 in the cheese milk or equivalent level if added after removal of whey and addition of water | |||
| Pickled herring and sprat | 500 | |||
SCHEDULE 2 — Entries to be substituted in Part D of Schedule 2 to the Additives Regulations
| EC No. | Name | Food | Maximum level (mg/kg) |
|---|---|---|---|
| E 310 | Propyl gallate | Fats and oils for the professional manufacture of heat-treated foods | 200 (gallates, TBHQ and BHA, individually or in combination)100 (BHT), both expressed on fat |
| E 311 | Octyl gallate | Frying oil and frying fat, excluding olive pomace oil | 200 (gallates, TBHQ and BHA, individually or in combination)100 (BHT), both expressed on fat |
| E 312 | Dodecyl gallate | 200 (gallates, TBHQ and BHA, individually or in combination)100 (BHT), both expressed on fat | |
| E 319 | Tertiary-butyl hydroquinone (TBHQ) | Lard; fish oil; beef, poultry and sheep fat | 200 (gallates, TBHQ and BHA, individually or in combination)100 (BHT), both expressed on fat |
| E 320 | Butylated hydroxyanisole (BHA) | Cake mixes; cereal-based snack foods; milk powder for vending machines | 200 (gallates, TBHQ and BHA, individually or in combination) expressed on fat |
| E 321 | Butyolated hydroxytoluene (BHT) | Dehydrated soups and broths; sauces; dehydrated meat; processed nuts; pre-cooked cereals | 200 (gallates, TBHQ and BHA, individually or in combination) expressed on fat |
| Seasonings and condiments | 200 (gallates and BHA, individually or in combination) expressed on fat | ||
| Dehydrated potatoes | 25 (gallates, TBHQ and BHA, individually or in combination) | ||
| Chewing gum; food supplements | 400 (gallates, TBHQ, BHT and BHA, individually or in combination) | ||
| Essential oils | 1,000 (gallates, TBHQ and BHA, individually or in combination) | ||
| Flavourings other than essential oils | 100(gallates, individually or in combination)200(TBHQ and BHA, individually or in combination) | ||
| E 315 | Erythorbic acid | Cured meat products and preserved meat products | 500 expressed as erythorbic acid |
| E 316 | Sodium erythorbate | Preserved and semi-preserved fish products; Frozen and deep-frozen fish with red skin | 1,500 expressed as erythorbic acid |
| E 586 | 4-Hexylresorcinol | Fresh, frozen and deep-frozen crustaceans | 2 as residues in crustacean meat |
| * When combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally | * When combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally | * When combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally | * When combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally |
Signed
Sealed with the Official Seal of the Department of Health, Social Services and Public Safety on 28th June 2007.
Don Hill — A senior officer of the Department of Health, Social Services and Public Safety
Explanatory note
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Footnotes
[^f00001]: Formerly the Department of Health and Social Services; see S.I. 1999/283 (N.I.1) Article 3(6)
[^f00002]: S.I. 1991/762 (N.I.7) as amended by S.I. 1996/1663 (N.I.12), paragraphs 26 to 42 of Schedule 5 and Schedule 6 to the Food Standards Act 1999 c.28 and S.R.2004 Nos. 482 and 505
[^f00003]: OJ No. L31, 1.2.2002, p. 1 as last amended by Commission Regulation (EC) No. 575/2006 (OJ No. L100, 8.4.2006, p.3) amending Regulation (EC) No. 178/2002 of the European Parliament and of the Council as regards the number and names of the Permanent Scientific Panels of the European Food Safety Authority (OJ No. L100, 8.4.2006, p.3). By virtue of Regulation 5 of the Food Safety (Northern Ireland) Order 1991 (Amendment) Regulations (Northern Ireland) 2004 (S.R. 2004 No.482), with effect from 7th December 2004 the consultation requirement contained in Article 47(3) of the 1991 Order is disapplied in any case in which consultation Is required by Article 9 of Regulation (EC) No. 178/2002
[^f00004]: S.R. 1996 No.50, amended by S.R. 1997 No. 340, S.R. 1999 No.244, S.R. 2001 No.45, S.R. 2001 No.46, S.R. 2001 No.419, S.R. 2003 No.158, S.R. 2003 No.300, S.R. 2003 No.301, S.R. 2003 No.305, S.R. 2003 No.313, S.R.2003 No.383, S.R. 2003 No.519, S.R. 2003 No.535, S.R. 2004 No.439, S.R. 2005 No.19 and S.R. 2005 No.201
[^f00005]: OJ No. L24, 29.1.2004, p.58
[^f00006]: S.I. 1991/762 (N.I.7) as amended by S.I. 1996/1663 (N.I.12), paragraphs 26 to 42 of Schedule 5 and Schedule 6 to the Food Standards Act 1999 c.28 and S.R.2004 Nos. 482 and 505
[^f00007]: OJ No. L346, 9.12.2006, p.15
[^f00008]: OJ No. L91, 7.4.1999, p.29
[^f00009]: S.R. 1996 No.48, amended by S.R. 1997 No.257, S.R. 1999 No.216, S.R. 2002 No.39, S.R. 2003 No.257. and S.R. 2005 No.18
[^f00010]: OJ No. L24, 29.1.2004, p.65
[^f00011]: OJ No. L204, 26.7.2006, p.10
[^f00012]: OJ No. L346, 9.12.2006, p.6
Editorial notes
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