Part I – PRELIMINARY 1. Citation 2. Interpretation Part II – LABELLING, SPECIAL DIETARY FOODS AND POLICY 3. Sale of unlabelled food prohibited 4. Declarations to be included on food labels Paragraph (a) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Paragraph (b) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Subparagraph (iv) Subparagraph (v) Paragraph (c) 5. Labelling information not to appear at bottom of container 6. Manner of displaying common names and declaration of net contents Supra Paragraph (a) Paragraph (b) 7. Position or size of declaration of net contents on labels of certain glass containers 8. Label declarations to appear clearly on both the inner and outer label 9. Restriction on reference to the Act on the label or in advertisement 10. Food sold in bulk exempted from requirements of label declarations 11. Acceptable common names for certain foods 12. Label declaration not required to indicate the presence of caramel as food colour in certain foods Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 13. Exemptions of label declaration from indicating the presence of sulphurous acid in certain foods Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) 14. Exemption of label declaration from indicating the presence of artificial flavourings in certain foods 15. Statement implying special dietary use 16. Label declaration of food containing an artificial sweetener 17. Standard for carbohydrate or sugar reduced foods 18. Condition for describing food as sugarless, etc. 19. Mode of declaration of carbohydrate content in food 20. Standard for calorie reduced special dietary foods 21. Conditions for describing food as low calorie Paragraph (a) Paragraph (b) 22. Mode of declaring calorie content in food 23. Standard for sodium reduced special dietary food 24. Conditions for describing food as low sodium and mode of declaration Subsection (1) Paragraph (a) Paragraph (b) Subsection (2) 25. Restriction on the sale of food containing non-nutritive sweetening agents Paragraph (a) Paragraph (b) 26. Composition of standardized food Subsection (1) Paragraph (a) Paragraph (b) Paragraph (c) Subsection (2) Paragraph (a) Paragraph (b) 27. Limits of food additives stated to be “good manufacturing practice” 28. Food additives to meet specifications Subsection (1) Subsection (2) Subsection (3) 29. Restriction on sale of baby food containing food additives Subsection (1) Subsection (2) Paragraph (a) Paragraph (b) 30. Components of food ingredients 31. Country of origin of food to be declared on the label Subsection (1) Subsection (2) 32. Label declaration for irradiated food 33. Misleading grade designations prohibited 33A. Expiry date to be on label and prohibition on sale of expired goods Subsection (1) Subsection (2) Part III – FOOD ADDITIVES 34. Limit for food additives prescribed for soft drinks 35. Labelling of substances used as food additives Paragraph (a) Paragraph (b) 36. Conditions for a request to add to or change food additives Subsection (1) Subsection (2) Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) Paragraph (h) Paragraph (i) Subsection (3) 37. Conditions for using more than one Class II preservative 38. Sale of only listed food additives 39. Exempted foods 40. Conditions for sale of food containing food additives Part IV – FOOD COLOURS 41. Interpretation of Part 42. Colours permitted for sale for use in or upon foods Paragraph (a) Paragraph (b) Paragraph (c) 43. Prohibition against selling food containing food colours not permitted for sale for use in food 44. Standard for food colours 45. Prohibition against selling food containing food colours exceeding prescribed limits Paragraph (a) Paragraph (b) Paragraph (c) 46. Limits for metallic contaminants in food colours Paragraph (a) Paragraph (b) Paragraph (c) 47. Limit for carotenal in food 48. Labelling of synthetic colours Paragraph (a) Paragraph (b) Paragraph (c) 49. Labelling of mixture or preparations of colours Paragraph (a) Paragraph (b) Paragraph (c) Part V – POISONOUS SUBSTANCES IN FOOD 50. Limits for poisonous or harmful substances in food Paragraph (a) Paragraph (b) Part VI – FLAVOURING PREPARATIONS 51. Standard for flavour, extract or essence 52. Standard for artificial or imitation extract or essence 53. Standard for flavour Paragraph (a) Paragraph (b) Paragraph (c) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Subparagraph (iv) Subparagraph (v) 54. Standard for artificial or imitation flavour 55. Standard for fruit extract or essence naturally fortified 56. Labelling of or advertisement for artificial flavouring preparations 57. Standard for almond essence, extract or flavour 58. Standard for anise essence, extract or flavour 59. Standard for celery seed essence, extract or flavour 60. Standard for cassia essence, extract or flavour or cassia cinnamon extract, essence or flavour 61. Standard for Ceylon cinnamon essence, extract or flavour Paragraph (a) Paragraph (b) Paragraph (c) 62. Standard for clove essence, extract or flavour 63. Standard for ginger essence, extract or flavour 64. Standard for lemon essence, extract or flavour 65. Standard for nutmeg essence, extract or flavour 66. Standard for orange essence, extract or flavour 67. Standard for peppermint essence, extract or flavour 68. Standard for rose essence, extract or flavour 69. Standard for savoury essence, extract or flavour 70. Standard for spearmint essence, extract or flavour 71. Standard for sweet basil essence, extract or flavour 72. Standard for sweet marjoram essence, extract or flavour 73. Standard for thyme essence, extract or flavour 74. Standard for vanilla essence, extract or flavour Paragraph (a) Paragraph (b) Subparagraph (i) Subparagraph (ii) Paragraph (c) 75. Standard for wintergreen essence, extract or flavour Part VII – SWEETENING AGENTS 76. Standard for sugar Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) 77. Standard for liquid sugar 78. Standard for invert sugar 79. Standard for liquid invert sugar 80. Restriction of sale of liquid sugar or liquid invert sugar 81. Standard for icing sugar 82. Standard for brown sugar Paragraph (a) Paragraph (b) Subparagraph (i) Subparagraph (ii) 83. Standard for refined sugar syrup Paragraph (a) Paragraph (b) Subparagraph (i) Subparagraph (ii) 84. Standard for dextrose or dextrose monohydrate Paragraph (a) Paragraph (b) Paragraph (c) Subparagraph (i) Subparagraph (ii) 85. Standard for liquid glucose Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Subparagraph (i) Subparagraph (ii) 86. Standard for glucose solids Glucose solids— Paragraph (a) Paragraph (b) Paragraph (c) Subparagraph (i) Subparagraph (ii) Paragraph (d) 87. Standard for glucose syrup Paragraph (a) Paragraph (b) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Subparagraph (iv) Paragraph (c) Subparagraph (i) Subparagraph (ii) 88. Standard for honey Paragraph (a) Paragraph (b) Paragraph (c) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Part VIII – MEAT, ITS PREPARATION AND PRODUCTS 89. Interpretation of Part 90. Standard for meat 91. Meaning of “meat products” 92. Addition of certain preservatives and colours to meat and meat products prohibited 93. Standard for prepared meat or prepared meat product Paragraph (i) Paragraph (ii) 94. Labelling of food consisting of meat products or prepared meat products 95. Composition of pumping pickle, etc., used for curing preserved meat or preserved meat products Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) Paragraph (h) 96. Prohibition against the selling of dead animals, etc., as food or meat products obtained from such dead animals as food Subsection (1) Subsection (2) 97. Conditions for sale of meat in hermetically sealed containers Subsection (1) Subsection (2) Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) 98. Standard for minced or ground beef 99. Limits for filler, binder, etc., in prepared meat or meat products Paragraph (a) Paragraph (b) 100. Standard for preserved meat or preserved meat product Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) 101. Standard for sausage or sausage meat Subsection (1) Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) Paragraph (h) Paragraph (i) Paragraph (j) Paragraph (k) Paragraph (l) Paragraph (m) Subsection (2) 102. Standard for potted meat, meat paste or meat spread 103. Standard for potted meat product, meat product paste or meat product spread 104. Standard for meat loaf, meat roll, etc. 105. Standard for meat product loaf or meat and meat product loaf 106. Standard for meat pies 107. Label declaration for prepared meat or prepared meat product to which a gelling agent has been added 108. Standard for edible bone meal Paragraph (a) Paragraph (b) Paragraph (c) 109. Standard for gelatin Paragraph (a) Paragraph (b) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Paragraph (c) Subparagraph (i) Subparagraph (ii) Part IX – POULTRY, POULTRY MEAT, THEIR PREPARATIONS AND PRODUCTS 110. Interpretation of Part 111. Standard for poultry 112. Standard for poultry meat 113. Standard for poultry meat product 114. Standard for giblets 115. Standard for prepared poultry meat or prepared poultry meat products 116. Addition of certain substances to poultry meat, poultry meat products or preparations prohibited Paragraph (a) Paragraph (b) Paragraph (c) 117. Labelling of food consisting of poultry meat products Paragraph (a) Paragraph (b) 118. Sale of certain poultry and poultry meat products prohibited Paragraph (a) Paragraph (b) 119. Limit for filler, etc., in poultry meat and prepared poultry meat products Paragraph (a) Paragraph (b) 120. Standard for preserved poultry meat and preserved poultry meat product(s) 121. Standard for canned poultry Subsection (1) Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Subsection (2) 122. Label declaration of canned poultry containing a gelling agent 123. Standard for boneless poultry 124. Standard for liquid, dried or frozen whole egg, etc. Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 125. Egg products or liquid egg to be free from salmonella Part X – MARINE AND FRESH WATER ANIMAL PRODUCTS 126. Interpretation of Part 127. Standard for fish 128. Standard for fish meat 129. Addition of certain substances to fish and fish meat products prohibited Paragraph (a) Subparagraph (i) Subparagraph (ii) Paragraph (b) 130. Standard for prepared fish or prepared fish meat Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) Paragraph (h) Paragraph (i) Paragraph (j) 131. Standard for fish binders 132. Conditions for sale of filler or fish binder 133. Limits for filler and moisture in prepared fish or fish meat Subsection (1) Paragraph (a) Paragraph (b) Subsection (2) 134. Standard for preserved fish or fish meat Paragraph (a) Paragraph (b) Paragraph (c) 135. Conditions for sale of smoked fish or fish product in sealed container Paragraph (a) Paragraph (b) 136. Standard for fish paste 137. Standard for oysters and other shellfish 138. Condition for sale of shucked oyster Part XI – MILK PRODUCTS 139. Milk product adulterated if containing other fats 140. Standard for milk Paragraph (a) Paragraph (b) Subparagraph (i) Subparagraph (ii) 141. Standard for pasteurized milk or milk products Subsection (1) Subsection (2) Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 142. Standard for ultra high temperature heat treated milk Paragraph (a) Paragraph (b) 143. Standard for reduced fat milk Paragraph (a) Paragraph (b) 144. Standard for skimmed milk 145. Standard for evaporated milk Paragraph (a) Paragraph (b) 146. Standard for evaporated skimmed milk Paragraph (a) Paragraph (b) 147. Standard for sweetened condensed milk Paragraph (a) Paragraph (b) 148. Standard for skimmed sweetened condensed milk Paragraph (a) Paragraph (b) 149. Standard for milk powder Paragraph (a) Paragraph (b) 150. Standard for skimmed milk powder Subsection (1) Subsection (2) Subsection (3) Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 151. Designation of milk or milk products 152. Labelling and standard for flavoured milk Paragraph (a) Paragraph (b) 153. Labelling and standard for flavoured skim milk Paragraph (a) Paragraph (b) 154. Standard for chocolate drink Paragraph (a) Paragraph (b) 155. Standard for cheese Subsection (1) Subsection (2) Subsection (2) 156. Standard for cheddar cheese 157. Fat content for varieties of cheese 158. Standard for skim milk cheese 159. Standard for cream cheese Paragraph (a) Paragraph (b) 160. Standard for process cheese, etc. Subsection (1) Paragraph (a) Paragraph (b) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Subsection (2) 161. Standard for skim milk process cheese Paragraph (a) Paragraph (b) 162. Standard for cottage cheese Paragraph (a) Paragraph (b) 163. Standard for cream cottage cheese Paragraph (a) Paragraph (b) 164. Dairy products to be made from a pasteurised source Subsection (1) Subsection (2) 165. Restriction on sale of cottage cheese 166. Label declaration for cheese 167. Standard for butter Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 168. Standard for ghee Paragraph (a) Paragraph (b) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Subparagraph (iv) 169. Standard for cream Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 170. Standard for ice-cream Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 171. Standard for dairy whip Paragraph (a) Paragraph (b) Paragraph (c) 172. Standard for milk ice Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) 173. Standard for ice confection Paragraph (a) Paragraph (b) 174. Standard for yoghurt Paragraph (a) Paragraph (b) Part XII – NON-NUTRITIVE SWEETENERS 175. Interpretation of Part 176. Sale of food containing non-nutritive sweeteners prohibited 177. Restriction on sale of non-nutritive sweeteners 178. Labelling of food containing non-nutritive sweeteners 179. Labelling of packages containing non-nutritive sweeteners Part XIII – FRUITS, VEGETABLES AND THEIR PRODUCTS 180. Interpretation of Part 181. Standard for canned vegetables Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) 182. Standard for frozen vegetables 183. Standard for canned tomatoes Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) 184. Label declaration for canned tomatoes 185. Standard for tomato juice 186. Label declaration for tomato juice 187. Standard for tomato paste 188. Standard for concentrated tomato paste 189. Standard for tomato pulp, etc. 190. Label declaration for tomato paste, etc. 191. Standard for tomato catsup Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) 192. Limit for mould in tomato products 193. Standard for pickles and relishes Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) Paragraph (h) Paragraph (i) Paragraph (j) 194. Standard for olives 195. Standard for canned fruit Paragraph (a) Paragraph (b) Paragraph (c) 196. Standard for frozen fruit Paragraph (a) Paragraph (b) Paragraph (c) 197. Label declaration for canned fruit packed in syrup 198. Labelling of frozen fruit packed in sugar, etc. 199. Labelling of frozen fruit containing added ascorbic acid 200. Labelling of canned or frozen fruit containing food additives 201. Standard for fruit juice Paragraph (a) Paragraph (b) 202. Fruit juice to conform to standard 203. Standard for apple juice 204. Standard for grape juice 205. Standard for grapefruit juice 206. Standard for lemon juice 207. Standard for lime juice 208. Standard for orange juice Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 209. Standard for pineapple juice 210. Standard for carbonated fruit juice 211. Standard for concentrated fruit juice 212. Standard for jam Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 213. Standard for fruit jelly Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 214. Standard for mincemeat Part XIV – ALCOHOLIC BEVERAGES 215. Interpretation of Part 216. Restriction on sale of distilled alcoholic beverage, liqueur or cordial 217. Standard for whisky 218. Claim with respect to age of whisky 219. Standard for Scotch whisky 220. Standard for Irish whiskey 221. Standard for Canadian whisky, etc. 222. Standard for rum 223. Standard for gin 224. Standard for dry gin 225. Standard for brandy 226. Standard for Cognac brandy or Cognac 227. Standard for Armagnac brandy or Armagnac 228. Standard for imported brandy 229. Standard for fruit brandy 230. Standard for liqueurs and alcoholic cordials Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 231. Standard for vodka 232. Standard for wine 233. Limit for volatile acid in wine 234. Standard for fruit wine 235. Standard for vermouth or flavoured wine 236. Standard for cider Paragraph (a) Paragraph (b) Paragraph (c) 237. Limit for volatile acid in cider 238. Standard for beer, ale, stout, porter, lager beer, etc. 239. Standard for opaque beer Part XV – SOFT DRINKS 240. Standard for, and labelling of, soft drinks Subsection (1) Subsection (2) Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) Paragraph (h) Paragraph (i) Subsection (3) Subsection (4) Subsection (5) Subsection (6) Subsection (7) Subsection (8) Subsection (9) Subsection (10) Paragraph (a) Paragraph (b) Part XVI – TEA 241. Standard for tea Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Part XVII – COFFEE 242. Standard for green coffee 243. Standard for roasted coffee Paragraph (a) Paragraph (b) 244. Standard for instant or soluble coffee 245. Restriction on sale of decaffeinated coffee Part XVIII – BAKING POWDER 246. Standard for baking powder Subsection (1) Subsection (2) Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Part XIX – GRAIN AND BAKERY PRODUCTS 247. Standard for flour and wholemeal atta Subsection (1) Subsection (2) Subsection (3) Subsection (4) 248. Standard for sooji or semolina 249. Standard for enriched flour Subsection (1) Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Subsection (2) 250. Standard for crushed wheat or cracked wheat Paragraph (a) Paragraph (b) 251. Standard for corn starch Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 252. Standard for rice 253. Standard for maizemeal Subsection (1) Subsection (2) Subsection (3) Subsection (4) 254. Minimum amount of egg yolk solid specified in egg macaroni, etc. 255. Standard for white bread Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) Paragraph (h) Paragraph (i) Paragraph (j) Paragraph (k) Paragraph (l) Paragraph (m) Paragraph (n) 256. Standard for brown bread 257. Standard for speciality bread Subsection (1) Subsection (2) Subsection (3) Subsection (4) Subsection (5) Subsection (6) Subsection (7) Part XX – FATS AND OILS 258. General standard for vegetable fats and oils Subsection (1) Subsection (2) 259. Standard for animal fats and oils 260. Standard for olive oil Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 261. Standard for cotton seed oil Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 262. Standard for maize oil Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 263. Standard for groundnut oil Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 264. Standard for soya bean oil Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 265. Standard for sunflower seed oil Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 266. Standard for coconut oil Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 267. Standard for sesame seed oil Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 268. Standard for refined vegetable oil Paragraph (a) Paragraph (b) 269. Standard for shortening 270. Standard for lard Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) 271. Standard for margarine Paragraph (a) Paragraph (b) 272. Standard for dripping Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Part XXI – SPICES, DRESSINGS AND SEASONINGS 273. Standard for cloves Paragraph (a) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Subparagraph (iv) Paragraph (b) 274. Standard for ginger Paragraph (a) Paragraph (b) Subparagraph (i) Subparagraph (ii) Paragraph (c) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Subparagraph (iv) 275. Standard for mustard Paragraph (a) Paragraph (b) Paragraph (c) 276. Standard for allspice or pimento Paragraph (a) Paragraph (b) Paragraph (c) 277. Standard for cinnamon Paragraph (a) Paragraph (b) 278. Standard for Ceylon cinnamon 279. Standard for mace Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) 280. Standard for nutmeg Paragraph (a) Paragraph (b) 281. Standard for black pepper Paragraph (a) Paragraph (b) 282. Standard for white pepper Paragraph (a) Paragraph (b) Paragraph (c) 283. Standard for cayenne pepper Paragraph (a) Subparagraph (i) Subparagraph (ii) Subparagraph (iii) Paragraph (b) 284. Standard for turmeric 285. Standard for sage 286. Standard for thyme Paragraph (a) Paragraph (b) 287. Standard for caraway seed Paragraph (a) Paragraph (b) 288. Standard for cardamom Paragraph (a) Paragraph (b) 289. Standard for celery seed Paragraph (a) Paragraph (b) 290. Standard for coriander seed Paragraph (a) Paragraph (b) 291. Standard for dill seed Paragraph (a) Paragraph (b) 292. Standard for mustard seed Paragraph (a) Paragraph (b) 293. Standard for marjoram Paragraph (a) Paragraph (b) Paragraph (c) 294. Standard for curry powder 295. Standard for mayonnaise Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) 296. Standard for French dressing Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) Paragraph (h) 297. Standard for salad dressing Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Paragraph (e) Paragraph (f) Paragraph (g) Part XXII – SALT 298. Standard for salt 299. Standard for table salt or salt for general household use 300. Revoked by L.N. 189/1988, s. 2 Part XXIII – VINEGAR 301. Standard for vinegar 302. Mode of reference to the strength of vinegar 303. Standard for wine vinegar 304. Standard for spirit vinegar, etc. 305. Standard for malt vinegar Paragraph (a) Paragraph (b) 306. Standard for cider vinegar or apple vinegar 307. Standard for imitation vinegar or vinegar substitute 308. Labelling of imitation vinegar or vinegar substitute Part XXIV – COCOA PRODUCTS 309. Standard for cacao beans 310. Standard for cacao nibs Paragraph (a) Paragraph (b) 311. Standard for chocolate Paragraph (a) Paragraph (b) Paragraph (c) 312. Ingredients for processing cacao products 313. Restriction on the sale of cocoa products processed with hydroxides or carbonates of magnesium Paragraph (a) Paragraph (b) 314. Limits for ash for cocoa products processed with alkali 315. Standard for sweet chocolate Paragraph (a) Paragraph (b) 316. Standard for milk chocolate Paragraph (a) Paragraph (b) 317. Standard for cocoa Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) 318. Standard for cocoa butter Paragraph (a) Paragraph (b) Paragraph (c) Paragraph (d) Part XXV – OFFENCES AND PENALTY 319. Offences and Penalties FIRST SCHEDULE Part I – COMMON NAMES SECOND SCHEDULE