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Hungary
828
AUSTRALIAN, CANADIAN, DANISH, HUNGARIAN LEGISLATION
stances in question and indicates how the alignment of regulations is to be achieved. The second draft directive deals with the classification, packaging and labelling of such substances.
Australia USE OF CERTAIN ADDITIVES IN FLOUR An amendment to the Pure Food Act Regulations (1908) of 20 November 1964 (New South Wales Government Gazette No. 130, 20 November 1964, p. 3703; cited from Curt. Fd Addit. Legisl. 1965, No. 84, p. 2) provides tolerances for the use of potassium iodate; sodium diacetate; propionic acid; and sorbic acid or its salts calculated as sorbic acid for use in flour and l~astry. The same amendment prohibits the use in milk of any additive including antibiotics.
Canada DELETION OF CERTAIN FOOD COLOURINGS A Trade Information Letter (No. 257, 6 July 1965) of the Food and Drug Directorate, announces amendments (published in Canada Gazette, Part II, 26 May 1965) to the Food and Drug Regulations (Cited in F.C.T. 1965, 3, 107). The amendment deletes Ponceau SX, Guinea Green B, Naphthol Yellow S and Light Green SF Yellowish from the list of synthetic colourings permitted in foods. Foods manufactured after 1 January 1966 must not contain any of these colourings.
Denmark PRESERVATIVES IN JAMS Order No. 249 of 31 July 1964 (Lovtidende A No. XIX, 4 September 1964, p. 765; cited from Curr. Fd Addit. Legisl. 1965, No. 84, p. 4), amends Order No. 97 of 30 March 1955 relating to jams, etc. and provides that among the preservatives, the use of which is authorized in jams, etc., p-hydroxybenzoic acid may be replaced not only by benzoic acid as previously authorized, but by sorbic acid to a maximum of 1600 ppm. If the three additives are used together, the total quantity present, expressed for each as a percentage of the authorized maximum, may not exceed 100%.
Hungary ANNEX TO FOOD COLOURING LEGISLATION Order No. 2 of 30 August 1964 issued by the Ministry of Health completes Decree No. 3 of 18 April 1962 governing the use of colourings in food (Cited in F.C.T. 1964, 2, 206). The present Order (Magyar K6zl6ny, 30 August 1964, No. 55, p. 473; cited from lnt. Dig.
ITALIAN LEGISLATION
829
Hlth Legisl. 1965, 16, 346) adds an Annex G authorizing the use o f erythrosine for the colouring of whole-fruit preserves of raspberries and strawberries at a maximum level o f 100 p p m of the finished product. Preserves coloured with erythrosine may be stored or marketed only in glass containers or in tins, the internal surfaces of which have been varnished.
Italy NEW FOOD A D D I T I V E R E G U L A T I O N S A Ministerial Decree dated 31 March 1965 rescinds the Decrees of 19 January 1963 (Cited in F.C.T. 1963, 1, 230) and 3 December 1963 (Cited in F.C.T. 1964, 2, 739) and in particular introduces legislation designed to bring the Italian preservatives regulations into closer line with those of the European Economic Community (Cited in F.C.T. 1964, 2, 468). Articles 2, 3, 4, 6, 10, 12, 13 and 14 remain essentially unchanged from those of the Decree of 19 January 1963. Article 9 is extended to include: "(g) constituents of natural substances even if not flavourings, extracted or isolated therefrom, or reproduced by chemical synthesis or which are suitable for favourably enhancing the taste or odour of foodstuffs". Major changes have been made in other articles which are reproduced in full below:
Article 5 It is prohibited to put on the market chemical additives for which foodstuffs or other substances have been used as dispersants or diluents, with the exception of sodium carbonate and potassium carbonate for antimicrobial preservatives and of any carriers which may be indicated for individual additives or specified in Article 11 (e) of the present Decree. Article 7 Foodstuffs treated with chemical additives or which in any way contain them, must bear on the packaging or, if sold loose, on the appropriate label describing the foodstuffs, together with the other particulars prescribed, the following: "containing ...............................................(name of the additive or additives, in accordance with the classification of the additives)". Article 8 Chemical additives must be put on the market in containers which are sealed at source in such a way as to prevent them from being tampered with, and giving the following particulars: (a) The name or style and offices of the producer or packer, as well as the address of the establishment, or, when involving products manufactured abroad, within the European Economic Community the name or style and the office of the commercial firm responsible for placing the individual product on the market, on the basis of the legislation of the member State of the European Economic Community in which it is located. (b) The words "additive to be used only with the foodstuffs for which its use is permitted" or "for foodstuffs (restricted use)".
AUSTRALIAN, CANADIAN, DANISH, HUNGARIAN LEGISLATION
stances in question and indicates how the alignment of regulations is to be achieved. The second draft directive deals with the classification, packaging and labelling of such substances.
Australia USE OF CERTAIN ADDITIVES IN FLOUR An amendment to the Pure Food Act Regulations (1908) of 20 November 1964 (New South Wales Government Gazette No. 130, 20 November 1964, p. 3703; cited from Curt. Fd Addit. Legisl. 1965, No. 84, p. 2) provides tolerances for the use of potassium iodate; sodium diacetate; propionic acid; and sorbic acid or its salts calculated as sorbic acid for use in flour and l~astry. The same amendment prohibits the use in milk of any additive including antibiotics.
Canada DELETION OF CERTAIN FOOD COLOURINGS A Trade Information Letter (No. 257, 6 July 1965) of the Food and Drug Directorate, announces amendments (published in Canada Gazette, Part II, 26 May 1965) to the Food and Drug Regulations (Cited in F.C.T. 1965, 3, 107). The amendment deletes Ponceau SX, Guinea Green B, Naphthol Yellow S and Light Green SF Yellowish from the list of synthetic colourings permitted in foods. Foods manufactured after 1 January 1966 must not contain any of these colourings.
Denmark PRESERVATIVES IN JAMS Order No. 249 of 31 July 1964 (Lovtidende A No. XIX, 4 September 1964, p. 765; cited from Curr. Fd Addit. Legisl. 1965, No. 84, p. 4), amends Order No. 97 of 30 March 1955 relating to jams, etc. and provides that among the preservatives, the use of which is authorized in jams, etc., p-hydroxybenzoic acid may be replaced not only by benzoic acid as previously authorized, but by sorbic acid to a maximum of 1600 ppm. If the three additives are used together, the total quantity present, expressed for each as a percentage of the authorized maximum, may not exceed 100%.
Hungary ANNEX TO FOOD COLOURING LEGISLATION Order No. 2 of 30 August 1964 issued by the Ministry of Health completes Decree No. 3 of 18 April 1962 governing the use of colourings in food (Cited in F.C.T. 1964, 2, 206). The present Order (Magyar K6zl6ny, 30 August 1964, No. 55, p. 473; cited from lnt. Dig.
ITALIAN LEGISLATION
829
Hlth Legisl. 1965, 16, 346) adds an Annex G authorizing the use o f erythrosine for the colouring of whole-fruit preserves of raspberries and strawberries at a maximum level o f 100 p p m of the finished product. Preserves coloured with erythrosine may be stored or marketed only in glass containers or in tins, the internal surfaces of which have been varnished.
Italy NEW FOOD A D D I T I V E R E G U L A T I O N S A Ministerial Decree dated 31 March 1965 rescinds the Decrees of 19 January 1963 (Cited in F.C.T. 1963, 1, 230) and 3 December 1963 (Cited in F.C.T. 1964, 2, 739) and in particular introduces legislation designed to bring the Italian preservatives regulations into closer line with those of the European Economic Community (Cited in F.C.T. 1964, 2, 468). Articles 2, 3, 4, 6, 10, 12, 13 and 14 remain essentially unchanged from those of the Decree of 19 January 1963. Article 9 is extended to include: "(g) constituents of natural substances even if not flavourings, extracted or isolated therefrom, or reproduced by chemical synthesis or which are suitable for favourably enhancing the taste or odour of foodstuffs". Major changes have been made in other articles which are reproduced in full below:
Article 5 It is prohibited to put on the market chemical additives for which foodstuffs or other substances have been used as dispersants or diluents, with the exception of sodium carbonate and potassium carbonate for antimicrobial preservatives and of any carriers which may be indicated for individual additives or specified in Article 11 (e) of the present Decree. Article 7 Foodstuffs treated with chemical additives or which in any way contain them, must bear on the packaging or, if sold loose, on the appropriate label describing the foodstuffs, together with the other particulars prescribed, the following: "containing ...............................................(name of the additive or additives, in accordance with the classification of the additives)". Article 8 Chemical additives must be put on the market in containers which are sealed at source in such a way as to prevent them from being tampered with, and giving the following particulars: (a) The name or style and offices of the producer or packer, as well as the address of the establishment, or, when involving products manufactured abroad, within the European Economic Community the name or style and the office of the commercial firm responsible for placing the individual product on the market, on the basis of the legislation of the member State of the European Economic Community in which it is located. (b) The words "additive to be used only with the foodstuffs for which its use is permitted" or "for foodstuffs (restricted use)".