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Haiti
206
HAITIAN, HUNGARIAN LEGISLATION
sulphur dioxide. Other dried fruits such as apricots, peaches, apples, pears, etc. may contain up to 2000 ppm sulphur dioxide. Marmalades, jellies, and natural fruit juices may contain up to 1000 ppm sorbic acid.
Flavourings It is permitted to use "harmless artificial flavouring materials" in the following foodstuffs: confectionery products including ices, currant pulp liqueurs and cointreau. Soft drinks may be flavoured with essential oil from citrous peels: the use of arty artificial flavouring being strictly prohibited. No flavourings of any kind may be added to butter fats or margarine.
Haiti MEAT REGULATIONS Regulations for the inspection of meat and meat food products were issued under a Decree dated 1 December 1960. The Decree provides, inter alia, that the following substances may be added to meat products: Common salt, sugars (cane or beet sugar, dextrose, invert sugar, honey, corn syrup solids, corn syrup and glucose syrup) wood smoke, vinegar, flavourings and spices. Sodium nitrate, sodium nitrite, potassium nitrate and potassium nitrite may be added alone or in combination provided there is not more than 200 ppm in the finished product. The following compounds may be added to rendered animal fat or a combination of such fat and vegetable fat in art amount not exceeding that shown: Resin guaiac (0.1%), nordihydroguaiaretic acid (0.01%), tocopherols (0.03 %), lecithin, BHA (0.01%), BHT (0-01%), propyl gallate (0.01%), citric acid (0.01%), phosphoric acid (0-01%) and monoisopropyl citrate.
Hungary FOOD COLOURING REGULATIONS Decree No. 3 of 18 April 1962 regulates the use of colouring matters in foodstuffs and beverages. Relevant portions of this Decree are given below. Colouring matters or their mixtures (A) may contain, in addition to fillers and diluents (salt, sodium sulphate, glycerine, starch, etc.) a maximum of 0.0005 % arsenic; 0.002 % lead; 0.01% zinc and copper. (B) may not contain the following substances: impurities of antimony, barium, mercury, cadmium, chromium, selenium, thallium and uranium, radioactive isotopes, free aromatic amines, polycyclic hydrocarbons, and any other impurities harmful to health (e.g. cyanides, oxalic acid). The colouring matters which are permitted for use in foodstuffs are: (A) Natural colouring matters. Curcuma and saffron, annatto, ]~-carotene, alkarma, cochineal, orseile, chlorophyll, chicory, caramel, and extracts and preparations of fruit and vegetables with colouring properties, used for human consumption. (B) Synthetic colouring matters. Tartrazine, Acid Yellow R, Amaranth, Cochineal Red A, Indigo Carmine, and Brilliant Black BN.
HAITIAN, HUNGARIAN LEGISLATION
sulphur dioxide. Other dried fruits such as apricots, peaches, apples, pears, etc. may contain up to 2000 ppm sulphur dioxide. Marmalades, jellies, and natural fruit juices may contain up to 1000 ppm sorbic acid.
Flavourings It is permitted to use "harmless artificial flavouring materials" in the following foodstuffs: confectionery products including ices, currant pulp liqueurs and cointreau. Soft drinks may be flavoured with essential oil from citrous peels: the use of arty artificial flavouring being strictly prohibited. No flavourings of any kind may be added to butter fats or margarine.
Haiti MEAT REGULATIONS Regulations for the inspection of meat and meat food products were issued under a Decree dated 1 December 1960. The Decree provides, inter alia, that the following substances may be added to meat products: Common salt, sugars (cane or beet sugar, dextrose, invert sugar, honey, corn syrup solids, corn syrup and glucose syrup) wood smoke, vinegar, flavourings and spices. Sodium nitrate, sodium nitrite, potassium nitrate and potassium nitrite may be added alone or in combination provided there is not more than 200 ppm in the finished product. The following compounds may be added to rendered animal fat or a combination of such fat and vegetable fat in art amount not exceeding that shown: Resin guaiac (0.1%), nordihydroguaiaretic acid (0.01%), tocopherols (0.03 %), lecithin, BHA (0.01%), BHT (0-01%), propyl gallate (0.01%), citric acid (0.01%), phosphoric acid (0-01%) and monoisopropyl citrate.
Hungary FOOD COLOURING REGULATIONS Decree No. 3 of 18 April 1962 regulates the use of colouring matters in foodstuffs and beverages. Relevant portions of this Decree are given below. Colouring matters or their mixtures (A) may contain, in addition to fillers and diluents (salt, sodium sulphate, glycerine, starch, etc.) a maximum of 0.0005 % arsenic; 0.002 % lead; 0.01% zinc and copper. (B) may not contain the following substances: impurities of antimony, barium, mercury, cadmium, chromium, selenium, thallium and uranium, radioactive isotopes, free aromatic amines, polycyclic hydrocarbons, and any other impurities harmful to health (e.g. cyanides, oxalic acid). The colouring matters which are permitted for use in foodstuffs are: (A) Natural colouring matters. Curcuma and saffron, annatto, ]~-carotene, alkarma, cochineal, orseile, chlorophyll, chicory, caramel, and extracts and preparations of fruit and vegetables with colouring properties, used for human consumption. (B) Synthetic colouring matters. Tartrazine, Acid Yellow R, Amaranth, Cochineal Red A, Indigo Carmine, and Brilliant Black BN.