(1) In these regulations,
unless the context otherwise requires-
"additive"
(添加劑) means any substance,
not commonly regarded or used as food, which
is added to, or used in or on, food at any stage
to affect its keeping qualities, texture, consistency,
appearance, taste, odour, alkalinity or acidity,
or to serve any other technological function
in relation to food, and includes processing
aids in so far as they are added to, or used
in or on, food as aforesaid, but does not include-
(a) vitamins,
minerals or other nutrients in so far as they
are used solely for the purpose of fortifying
or enriching food or of restoring the constituents
of food;
(b) herbs or
spices when used as seasoning;
(c) hops;
(d) salt;
(e) yeast or
yeast extracts;
(f) the total
products of any hydrolysis or autolysis of
food protein;
(g) starter
cultures;
(h) malt or
malt extract;
(i) any substance
which is present in food solely as a result
of its addition to animal, bird or fish feedingstuffs
or its use in a process or treatment carried
out in crop husbandry, animal husbandry, veterinary
medicine or storage (including any pesticide,
fumigant, sprout depressant or veterinary
medicine); or
(j) air or water;
(L.N. 222 of 1985)
"Authority"
(主管當局) means the
Director of Food and Environmental Hygiene;
(78 of 1999 s. 7)
"catering
establishment" (飲食供應機構)
means a restaurant, canteen, club, public house,
school, hospital or other establishment (including
a vehicle or a fixed or mobile stall) where,
in the course of a business, food is prepared
for delivery to the ultimate consumer for immediate
consumption; (L.N. 222 of 1985)
"Codex Alimentarius
Commission" (食品法典委員會)
means the body created in 1963 by the World
Health Organization and the Food and Agriculture
Organization to develop food standards, guidelines
and related texts; (L.N. 85 of 2004)
"container"
(容器) includes every kind of box,
bottle, tin, carton, package or wrapping enclosing
an article or substance, but does not include
an outer cover or wrapping superimposed for
the purpose of consignment or delivery;
"frozen confection"
(冰凍甜點) means any
confection commonly sold for human consumption
in a frozen or chilled state; (L.N. 163 of 1969)
"ingredient"
(配料) means any substance, including
any additive and any constituent of a compound
ingredient, which is used in the manufacture
or preparation of a food and which is still
present in the finished product, even if in
altered form; (L.N. 222 of 1985)
"International
Numbering System for Food Additives" (食物添加劑國際編碼系統)
means the numbering system adopted by the Codex
Alimentarius Commission for identifying food
additives in a list of ingredients of prepackaged
food; (L.N. 85 of 2004)
"ionizing
radiation" (電離輻射)
means any gamma rays, X-rays or corpuscular
radiations which are capable of producing ions
either directly or indirectly other than those
rays or radiations which are emitted-
(a) by measuring
or inspection devices; and
(b) at an energy
level no higher than the appropriate maximum
level; (L.N. 80 of 1996)
"irradiated
food" (輻照食物)
means any food which has been subjected to treatment
by ionizing radiation; (L.N. 80 of 1996)
"labelling"
(標籤、加上標籤),
in relation to a food, includes any words, particulars,
trade mark, brand name, pictorial matter or
symbol relating to the food and appearing on
the packaging of the food or on any document,
notice, label, ring or collar accompanying the
food; (L.N. 222 of 1985)
"meat"
(肉類) means the flesh or other
edible part of-
(a) any animal;
or
(b) any bird,
intended for human
consumption; (L.N. 116 of 1970; L.N. 222 of
1985)
"milk"
(奶類) means cows milk and includes
cream and separated milk but does not include
dried milk, condensed milk or reconstituted
milk or buffaloes milk or goats milk; (32 of
1963 s. 20)
"milk beverage"
(奶類飲品) means any
beverage resulting from the combining with a
liquid of milk fat and other solids derived
from milk, whether exclusive of any food additive
or otherwise; (L.N. 217 of 1977)
"permitted
colouring matter" (准許染色料)
means any colouring matter specified in the
First Schedule to the Colouring Matter in Food
Regulations (Cap. 132 sub. leg. H), or any combination
of such colouring matters;
"prepackaged
food" (預先包裝食物)
means any food packaged, whether completely
or partially, in such a way that-
(a) the contents
cannot be altered without opening or changing
the packaging; and
(b) the food
is ready for presentation to the ultimate
consumer or a catering establishment as a
single food item; (L.N. 222 of 1985)
"reconstituted
milk" (再造奶) means
products resulting from the recombining with
water of milk constituents, namely, milk fat
and other solids derived from milk exclusive
of any other substance, and includes the products
resulting from the melting of frozen concentrated
milk and "to reconstitute milk" (再造奶)
shall be construed accordingly; (L.N. 30 of
1967)
"sell"
(售賣) includes offer or expose
for sale and have in possession for sale, and
"sale" (出售) and "sold"
(售出) shall be construed accordingly;
(L.N. 222 of 1985)
"tenderized
meat" (加工製嫩肉類)
means meat which has been treated with proteolytic
enzymes or meat derived from live animals or
birds which have been so treated; (L.N. 116
of 1970)
"ultimate
consumer" (最後消費者)
means any person in Hong Kong who buys otherwise
than-
(a) for the
purpose of resale;
(b) for the
purposes of a catering establishment; or
(c) for the
purposes of a manufacturing business. (L.N.
222 of 1985)
(2) For the purposes
of these regulations, the supply of food, otherwise
than by sale, at, in or from any place where food
is supplied in the course of a business shall
be deemed to be a sale of that food, and references
to purchasers shall be construed accordingly.
(L.N. 222 of 1985)
*5(1)
Any
person who advertises for sale, sells or manufactures
for sale any food or drug which does not conform
to the relevant requirements as to composition
prescribed in Schedule 1 or which is not marked
and labelled in the manner prescribed in Schedule
2 or Schedule 3 commits an offence and is liable
to a fine at level 5 and to imprisonment for 6
months.
*
The
operation of this regulation is affected by the
transitional provision in section 6 of the Food
and Drugs (Composition and Labelling) (Amendment)
Regulation 2004 (L.N. 85 of 2004).
The text of section 6 of
L.N. 85 of 2004 is reproduced below--
"6.
Transitional provision
It
shall not be an offence under regulation 5(1)
of the Food and Drugs (Composition and Labelling
) Regulations (Cap 132 sub. leg. W) ("principal
Regulations") to advertise for sale, sell
or manufacture for sale on or before 9 July 2007
any prepackaged food which is not labelled in
accordance with paragraphs 2 and 4 of Schedule
3 to the principal Regulations as amended by this
Regulation, if that prepackaged food is labelled
in accordance with what would have been the requirements
of paragraphs 2 and 4 of Schedule 3 to the principle
Regulations had this Regulation not come into
operation. (L.N. 139 of 2004)".
FOOD AND
DRUGS (COMPOSITION AND LABELLING) REGULATIONS
[regulation
3]
(L.N. 80 of 1996)
(In this Schedule reference to proportion or
percentage means proportion or percentage by
weight)
PART IA
GOOD MANUFACTURING PRACTICE
For the purposes of this Schedule, ''good manufacturing
practice'' (優良製造規範)
includes a manufacturing practice which complies
with the following requirements-
(a)
the quantity of the additive added to food
is limited to the lowest possible level
necessary to accomplish its desired effect;
(b) the quantity of the additive that becomes
a component of food as a result of its use
in the manufacturing, processing or packaging
of a food and which is not intended to accomplish
any physical, or other technical effect
in the food itself, is reduced to the extent
reasonably possible; and
(c) the additive is prepared and handled
in the same way as a food ingredient.
(L.N.
207 of 2004)
PART
I
COMPOSITION OF FOODS AND DRUGS OTHER THAN
MILK AND MILK PRODUCTS
1. Drugs and ingredients and component parts of
drugs shall conform to the standards specified therefor
respectively in the British Pharmacopoeia or British
Pharmacopoeia Codex.
2. Margarine shall be any article of food, whether
mixed with butter or not, which resembles butter
and is not milk-blended butter. It shall be free
from rancidity and shall contain neither more than
16% moisture nor more than 10% butter fat.
3. Coffee shall be the seed of Coffea arabica and
other species of the genus Coffea and shall contain
no foreign substances.
4. Lard shall be the clean fat rendered from the
meat of the hog. It shall contain not more than
1% of substances other than hog fat unavoidably
incorporated with it in the process of rendering,
and not more than 1% of water. It shall not contain
any foreign substance.
5. Vinegar shall be a liquid derived wholly from
alcoholic and acetous fermentations without any
intermediate distillation. It shall contain not
less than 4.0 grams of acetic acid in 100 cubic
centimetres of the vinegar, and shall not contain
any other foreign substance, except caramel. (L.N.
207 of 2004)
6. Malt vinegar shall be vinegar as prescribed in
item 5, but it shall be derived wholly from malted
barley, with or without addition of cereals, the
starch of which has been saccharified by the diastase
of malt.
Nothing prescribed in this item or in item 5 shall
apply to Chinese native vinegar sold as such under
the names of Chit Ts'o (®ý¾L), Pak Ts'o (¥Õ¾L) or Hak
Ts'o (¶Â¾L). (L.N. 45 of 1975)
7. Honey shall contain not more than 5% of sucrose.
8. Baking powder shall yield not more than 1.5%
of its weight of residual carbon dioxide and not
less than 8% of its weight of available carbon dioxide,
the weight of residual and available carbon dioxide,
respectively, being determined in the following
manner-
(a)
Residual carbon dioxide-
A
sample of 2 grams of baking powder shall
be treated with 25 millilitres of water
and evaporated to dryness on a boiling water
bath and subsequently treated with a further
25 millilitres of water and evaporated in
like manner. The weight of the residual
carbon dioxide is the weight evolved when
the sample so treated is further treated
with excess of dilute sulphuric acid at
room temperature, the evolution being completed
either by boiling or by means of reduced
pressure. (L.N. 207 of 2004)
(b) Available carbon dioxide-
The
weight of available carbon dioxide is the
difference between the total weight of carbon
dioxide and the weight of the residual carbon
dioxide obtained when the sample is treated
in the manner prescribed in paragraph (a),
the total weight of carbon dioxide being
determined by ascertaining the weight evolved
when a similar sample of the baking powder
is treated with excess of dilute sulphuric
acid at room temperature, the evolution
being completed either by boiling for minutes
or by means of reduced pressure.
PART
II
COMPOSITION OF MILK AND MILK PRODUCTS
9. Milk and reconstituted milk shall contain not
less than 3.25% of milk fat, and the quantity of
milk solids, other than milk fat, present in milk
and reconstituted milk shall not be less than 8.5%.
9A. A milk beverage shall contain not less than
0.1% of milk fat. (L.N. 217 of 1977)
9B. Skimmed milk shall contain not more than 0.3%
of milk fat, and the quantity of milk solids, other
than milk fat, present in skimmed milk shall not
be less than 8.5%. (L.N. 80 of 1996)
9C. Semi-skimmed milk shall contain not less than
1.5% and not more than 1.8% of milk fat, and the
quantity of milk solids, other than milk fat, present
in semi-skimmed milk shall not be less than 8.5%.
(L.N. 80 of 1996)
10. Cream shall consist of that part of milk rich
in fat which has been-
(a)
in the case of clotted cream, produced and
separated by scalding, cooling and skimming;
and
(b) in every other case, separated by skimming
or otherwise. (L.N. 217 of 1977)
11. (1) Subject to paragraphs (2) to (6), cream,
howsoever described as cream, including such descriptions
as single cream, pouring cream, coffee cream,
fruit cream, or reconstituted cream, shall contain
not less than 18% milk fat.
(2) Sterilized cream shall contain not less than
23% milk fat.
(3) Half cream and sterilized half cream shall
contain not less than 12% milk fat.
(4) Whipping cream and whipped cream shall contain
not less than 35% milk fat.
(5) Double cream and thick cream shall contain
not less than 48% milk fat.
(6) Clotted cream shall contain not less than
55% milk fat. (L.N. 217 of 1977)
12. (1) Subject to paragraphs (1A), (1B), (1C),
(1D), (1E), (3) and (6), cream shall not contain
any ingredient except any additive specified in
column 2 of Division 3 of Part III of this Schedule
not exceeding the level specified in respect of
the additive in column 3 of that Division. (L.N.
207 of 2004)
(1A) There may be added into cream to serve as
stabilizers or thickeners-
(a)
ingredients derived exclusively from milk
or whey and containing 35% or more of any
type of milk protein; and
(b) milk powder.
The
total quantity of the ingredients and milk powder
shall not exceed 20 grams per kilogram of cream.
(L.N. 207 of 2004)
(1B)
Gelatin and starch may be added into cream to
serve as stabilizers in amounts governed by good
manufacturing practice. (L.N. 207 of 2004)
(1C) Whipped cream and cream in an aerosol container
may contain carbon dioxide, nitrogen or nitrous
oxide as packing gases or propellants. (L.N. 207
of 2004)
(1D) Fermented cream may contain starter cultures
of harmless micro-organisms. (L.N. 207 of 2004)
(1E) Fermented cream and acidified cream may contain-
(a)
sodium chloride;
(b) rennet; or
(c) other coagulating enzymes which are safe
for human consumption. (L.N. 207 of 2004)
(2)
(Repealed L.N. 207 of 2005)
(3) Cream which is sold or delivered to a manufacturer
for the purpose of his manufacturing business
or to a caterer for the purpose of his catering
business, whipped cream and cream in an aerosol
container may contain not more than 13% sugar.
(L.N. 207 of 2004)
(4)-(5) (Repealed L.N. 207 of 2005)
(6) Clotted cream may contain nisin. (L.N. 217
of 1977)
13. The product known as "half and half" consisting
of a mixture of milk and cream shall contain not
less than 11.5% milk fat.
13A. The product known as recombined or reconstituted
"half and half" consisting of recombined or reconstituted
cream and recombined or reconstituted milk shall
contain not less than 11.5% milk fat.
14. Sweetened condensed or evaporated milk shall
be milk which has been condensed by the evaporation
of a portion of its water content, and to which
sugar has been added, and shall contain not less
than 28% of total milk solids and not less than
8 % of milk fat. It shall not contain any foreign
substance except sugar, salt (sodium chloride)
and any additive specified in column 2 of Division
1 of Part III of this Schedule not exceeding the
level specified opposite to the additive in column
3 of that Division. (L.N. 85 of 2004)
15. Sweetened condensed skimmed or separated milk
shall be skimmed or separated milk which has been
condensed by the evaporation of a portion f its
water content, and to which sugar has been added,
and shall contain not less than 24% of total milk
solids including fat. It shall contain no foreign
substance other than sugar, salt (sodium chloride)
and any additive specified in column 2 of Division
1 of Part III of this Schedule not exceeding the
level specified opposite to the additive in column
3 of that Division. (G.N.A. 48 of 1961. L.N. 85
of 2004)
16. Unsweetened condensed or evaporated milk shall
be milk which has been condensed by evaporation
of a portion of its water content, and heat-treated,
and shall contain not less than 25.5% of total
milk solids and not less than 7.8% of milk fat.
It shall contain no foreign substance except salt
(sodium chloride) and any additive specified in
column 2 of Division 1 of Part III of this Schedule
not exceeding the level specified opposite to
the additive in column 3 of that Division. (L.N.
85 of 2004)
17. Unsweetened condensed or evaporated skimmed
or separated milk shall be skimmed or separated
milk which has been condensed by the evaporation
of a portion of its water content, and heat-treated,
and shall contain not less than 20% of total milk
solids including fat. (G.N.A. 48 of 1961)
18. Butter shall be the clean, non-rancid fatty
substance obtained by churning milk or cream.
It shall contain not less than 80% of milk fat,
not more than 16% of water and not more than 4%
of salt (sodium chloride). It shall not be mixed
with any foreign fat or oil, and it shall not
contain any foreign substance except salt (sodium
chloride), permitted colouring matter and any
additive specified in column 2 of Division 2 of
Part III of this Schedule not exceeding the level
specified opposite to the additive in column 3
of that Division. (L.N. 85 of 2004)
19. Cheese shall be the solid or semi-solid product
obtained by coagulating milk with rennet or acid,
with or without the addition of ripening ferments,
seasonings, salt (sodium chloride) and permitted
colouring matter. It shall contain not less than
30% of milk fat in its water-free substance, and
it shall not contain any foreign fat.
20. Cream cheese shall be cheese made from milk
and cream. It shall contain not less than 60%
of milk fat in its water-free substance.
21. Whole-milk cheese shall be cheese made from
milk. It shall contain not less than 50 % of milk
fat in its water-free substance.
22. Skim-milk cheese shall be cheese made from
milk from which part of the fat has been removed.
It shall contain not less than 10% of milk fat
in its water-free substance.
23. Ghee shall be made from milk (including buffalo
milk) and shall contain no fat other than that
derived from such milk.
24. Ice cream shall contain not less than 5% fat,
10% sugar and 7 1/2% milk solids other than fat:
Provided that ice cream containing any fruit,
fruit pulp or fruit puree shall either conform
to the aforesaid standard or, alternatively, the
total content of fat, sugar and milk solids other
than fat shall not be less than 25% of the ice
cream including the fruit, fruit pulp or fruit
puree, as the case may be, and such total content
of fat, sugar and milk solids other than fat shall
include not less than 7 1/2% fat, 10% sugar and
2% milk solids other than fat.
For the purpose of the aforesaid standards relating
to ice cream, "sugar" (¿}) means sucrose, sugar
or the solids of any sweetening material derived
from starch, provided that no ice cream shall
contain less than 7 1/2% sucrose.
PART
III
ADDITIVES IN CERTAIN MILK PRODUCTS
Division
1
Additives in sweetened condensed or evaporated
milk, sweetened condensed skimmed or separated
milk and unsweetened condensed or evaporated
milk
Item
Additive
Maximum
Level
Firming
Agents
1.
Potassium
chloride
2
grams per kilogram singly or 3 grams per
kilogram in combination, expressed as anhydrous
substances
2.
Calcium
chloride
Stabilizers
3.
Sodium
citrates
2
grams per kilogram singly or 3 grams per
kilogram in combination, expressed as anhydrous
substances
4.
Potassium
citrates
5.
Calcium
citrates
Acidity
Regulators
6.
Calcium
carbonates
2
grams per kilogram singly or 3 grams per
kilogram in combination, expressed as anhydrous
substances
7.
Sodium
phosphates
8.
Potassium
phosphates
9.
Calcium
phosphates
10.
Diphosphates
11.
Triphosphates
12.
Polyphosphates
13.
Sodium
carbonates
14.
Potassium
carbonates
Thickener
15.
Carrageenan
150
milligrams per kilogram
Emulsifier
16.
Lecithins
Limited
by good manufacturing practice
Division
2
Additives in butter
Item
Additive
Maximum
Level
Acidity
Regulators
1.
Sodium
phosphates
2
grams per kilogram
2.
Sodium
carbonate
Limited
by good manufacturing practice
3.
Sodium
hydrogen carbonate
4.
Sodium
hydroxide
5.
Calcium
hydroxide
Division
3
Additives in cream
Item
Additive
Maximum
Level
Stabilizers
1.
Calcium
carbonates
Limited
by good manufacturing practice
2.
Sodium
lactate
3.
Potassium
lactate
4.
Calcium
lactate
5.
Sodium
citrates
6.
Potassium
citrates
7.
Calcium
citrates
8.
Calcium
sulphate
9.
Sodium
phosphates
2
grams per kilogram, whether the additives
are used singly or in combination, expressed
as phosphorus pentaoxide (P2O5)
10.
Potassium
phosphates
11.
Calcium
phosphates
12.
Diphosphates
13.
Triphosphates
14.
Polyphosphates
Acidity
Regulators
15.
Sodium
carbonates
Limited
by good manufacturing practice
16.
Potassium
carbonates
17.
Lactic
acid (L, D, and DL-)
18.
Citric
acid
Thickeners
and Emulsifiers
19.
Lecithins
Limited
by good manufacturing practice
20.
Alginic
acid
21.
Sodium
alginate
22.
Potassium
alginate
23.
Ammonium
alginate
24.
Calcium
alginate
25.
Agar
26.
Carrageenan
and its sodium, potassium and ammonium salts
27.
Carob
bean gum
28.
Guar
gum
29.
Gum
Arabic
30.
Xanthan
gum
31.
Gellan
gum
32.
Polyoxyethylene
(20)
sorbitan monolaurate
1
gram per kilogram
33.
Polyoxyethylene
(20)
sorbitan monooleate
34.
Polyoxyethylene
(20)
sorbitan monopalmitate
35.
Polyoxyethylene
(20)
sorbitan monostearate
36.
Polyoxyethylene
(20)
sorbitan tristearate
37.
Pectins
Limited
by good manufacturing practice
38.
Cellulose
39.
Methyl
cellulose
40.
Hydroxypropyl
cellulose
41.
Hydroxypropyl
methyl cellulose
42.
Methyl
ethyl cellulose
43.
Sodium
carboxymethyl
cellulose
44.
Mono-
and diglycerides
of fatty acids
45.
Acetic
and fatty acid
esters of glycerol
46.
Lactic
and fatty acid
esters of glycerol
47.
Citric
and fatty acid
esters of glycerol
48.
Potassium
chloride
49.
Calcium
chloride
50.
Monostarch
phosphate
Limited
by good manufacturing practice
51.
Distarch
phosphate esterified with sodium trimetaphosphate;
distarch phosphate esterified with phosphorus
oxychloride
2. Separated milk, skimmed milk,
partly skimmed milk, condensed or evaporated skimmed
milk and condensed or evaporated partly skimmed
milk.
(1) Every container containing
separated milk, skimmed milk, partly skimmed
milk, condensed or evaporated skimmed milk or
condensed or evaporated partly skimmed milk
shall bear a label upon which is printed such
one of the following declarations as may be
applicable-
(a) in the case of separated
milk-
SEPARATED MILK
(離脂奶)
Children under one year of age should not
be
fed on this milk except under medical advice.
(除由醫生指導外不應用以餵哺一歲以下之嬰兒)
(b) in the case of skimmed
milk-
SKIMMED MILK
(脫脂奶)
Children under one year of age should not
be
fed on this milk except under medical advice.
(除由醫生指導外不應用以餵哺一歲以下之嬰兒)
(c) in the case of partly
skimmed milk-
PARTLY SKIMMED MILK
(部分脫脂奶)
Children under one year of age should not
be
fed on this milk except under medical advice.
(除由醫生指導外不應用以餵哺一歲以下之嬰兒)
(d) in the case of condensed
or evaporated skimmed milk and condensed or
evaporated partly skimmed milk, whichever
of the following is appropriate-
CONDENSED SKIMMED MILK
(脫脂煉奶）
Children under one year of age should not
be
fed on this milk except under medical advice.
(除由醫生指導外不應用以餵哺一歲以下之嬰兒)
CONDENSED PARTLY SKIMMED
MILK
(部分脫脂煉奶)
Children under one year of age should not
be
fed on this milk except under medical advice.
(除由醫生指導外不應用以餵哺一歲以下之嬰兒)
Provided that in any such
declaration-
(i) the words "EVAPORATED"
and "(蒸發)" or
the words "EVAPORATED" and "(淡)"
may be substituted for the words "CONDENSED"
and "(煉)" respectively;
(ii) the words "MACHINE-SKIMMED"
and "(機械脫脂)"
may be substituted for the words "SKIMMED"
and "(脫脂)" respectively;
(iia) the words "SEMI-"
and "(半)" may be substituted
for the words "PARTLY" and "(部分)"
respectively;
(iii) if sugar has not
been added to the milk, the words "UNSWEETENED"
and "(未加糖)"
may be added to the English lettering
and Chinese characters respectively, which
constitute the description of the milk;
and
(iv) if sugar has been
added to the milk, the words "SWEETENED"
and "(加糖)" (shall
be added to the English lettering and
Chinese characters respectively, which
constitute the description of the milk.
(2) Each declaration prescribed
in paragraph (1) shall-
(a) be marked distinctly
and legibly, in English lettering and Chinese
characters;
(b) be printed in dark block
type upon a light-coloured ground or in light
block type upon a dark-coloured ground;
(c) be enclosed by a surrounding
line;
(d) include within the surrounding
line no matter other than that prescribed
in paragraph (1).
(3) Every label prescribed
in paragraph (1) shall be securely affixed to
or form part of the container, and shall be
so placed on the side or top of the container
as to be clearly visible.
(4) No comment on or explanation
of the prescribed declaration shall be placed
on the label or container.
3. Reconstituted milk and cream.
(1) Subject to the provisions
of paragraph (2), every container containing
reconstituted milk or reconstituted cream shall
be clearly and legibly marked-
(a) with the words "RECONSTITUTED
MILK (再造奶)" or "RECONSTITUTED
CREAM (再造忌廉)",
as the case may be, in English capital lettering
and Chinese characters of equal size and prominence
and of greater prominence than any other lettering
or characters respectively appearing upon
such container;
(b) in either the English
or the Chinese language or in both languages,
with the name and address of the person by
whom the contents were processed; and
(c) in either the English
or the Chinese language or in both languages,
with a declaration of the method of heat-treatment
by which the contents were processed.
(2)
(a) Every container containing
reconstituted skimmed milk shall bear such
label as may be approved by the Authority.
(b) The Authority shall not
approve a label unless he is satisfied that
there has been substantial compliance with-
(i) the provisions of paragraph
(1) relating to reconstituted milk, and
(ii) the provisions of
item 2 relating to skimmed milk.
3A. Pasteurized cream and ultra
heat treated cream.
(1) Subject to paragraph (2),
every container containing pasteurized cream
or ultra heat treated cream shall be clearly
and legibly marked as follows-
(a) "PASTEURIZED"
in English capital lettering and "巴士德消毒"
in Chinese characters;
(b) "ULTRA HEAT TREATED"
in English capital lettering and "超高溫處理"
in Chinese characters; or
(c) "U.H.T." in
English capital lettering and "超高溫處理"
in Chinese characters, or with any one of
the words or expressions in these subparagraphs.
(2) Paragraph (1) shall not
apply to containers containing clotted cream.
4. Milk.
Every container containing milk
shall be clearly and legibly marked-
(a) in either the English or
the Chinese language or in both languages, with
the name and address of the person by whom the
contents were processed; and
(b) in either the English or
the Chinese language or in both languages, with
a declaration of the method of heat-treatment
by which the contents were processed.
5. Beverages containing milk
or reconstituted milk.
(1) Every container containing
a beverage which includes milk or reconstituted
milk and which conforms to the standard of composition
specified in Part II of Schedule 1, shall be
clearly and legibly marked-
(a) in either the English
or the Chinese language or in both languages,
with the name and address of the person by
whom the contents were processed;
(b) in either the English
or the Chinese language or in both languages,
with a declaration of the method of heat-treatment
by which the contents were processed.
(2) The Authority may in any
case dispense with or relax the requirements
of paragraph (1)(b).
6. Beverages described as milk
or cream or resembling milk.
Every container containing-
(a) a beverage which includes
milk or reconstituted milk but which does
not conform to the standards of composition
specified in Part II of Schedule 1; or
(b) a beverage which is described
for the purpose of sale by any name, trade
mark or trade description which includes the
words "milk" or "cream"
or the Chinese characters "奶"
or "忌廉" or any word
or character implying that such beverage is
or contains milk or cream; or
