文莱
文莱
TAMBAHAN KEPADA
WARTA KERAJAAN
BAHAGIAN II
SUPPLEMENT TO
GOVERNMENT GAZEETE
PART II
Published by Authority
Bahagian / Part II HARI KHAMIS /THURSDAY 19th OCTOBER, 2000 [Bil./No. 48]
CONTENT
Notification Subject Page
Number
PART 1
PRELIMINARY
Regulation
2. Interpretation.
PART 11
ADMINISTRATION
3. Fees.
PART III
8. Sample of food.
PART IV
GENERAL PROVISIONS
FOOD ADDITIVES
22. Anti-oxidants.
30. Humectants.
32. Sequestrants.
40. Mycotoxins.
MINERAL HYDROCARBONS
IRRADIATED FOOD
PART V
56. Meal.
58. Oatmeal.
60. Bread.
AERATING INGREDIENTS
74. Meat.
83. Sausages.
88. Fish.
97. Belacan.
99. Cincalok.
103. Pekasam.
122. Dripping.
123. Lard.
124. Margarine.
125. Vanaspati.
126. Milk.
134. Dried milk or milk powder or whole milk powder or dried full cream milk
or full cream milk powder.
143. Whey.
145. Cream.
151. Butter.
153. Cheese.
162. Yoghurt.
165. Ice-cream.
167. Milk-ice.
169. Sauce.
174. Vinegar.
180. Pickles.
181. Chutney.
182. Sugar.
186. Molasses.
190. Glucose.
195. Fructose.
197. Honey.
200. Nut.
206. Tea.
211. Coffee.
222. Chocolate.
237. Nectar.
JAMS
240. Jams.
242. Marmalade.
244. Pectin.
ALCOHOLIC DRINKS
255. Wine.
269. Toddy.
270. Brandy.
274. Rum.
275. Gin.
276. Vodka.
279. Shandy.
SALTS
280. Salt.
283. Aniseed.
287. Chilli.
289. Cinnamon.
290. Cloves.
291. Coriander.
296. Fenugreek.
297. Ginger.
301. Nutmeg.
305. Turmeric.
306. Pimento.
307. Saffron.
PART VI
PART VII
RICE
327. Rice.
PART VIII
MISCELLANEOUS FOODS
329. Agar.
NINTH SCHEDULE
PART I - SYNTHETIC ORGANIC COLOURS
PART II - OTHER COLOURS
PRELIMINARY
Interpretation.
“bulk container” means a container in which more than one duly labelled
package of the same type of food are placed for the purpose of sale;
(a) which are components of food, the intended use of which results or
may reasonably be expected to result, directly or indirectly, in their
affecting the characteristics of food but does not include any foreign
substance mixed with food as a result of contamination, or improper
handling of the food during the preparation, processing, packing or
storage of the food; and
“seal” includes the detention in bulk of any food, a sample of which has
been taken for analysis, pending the result of the analysis;
(2) In these Regulations, the symbols specified in the first column of the
following table shall have the meanings specified in relation to those symbols in
the second column of the table -
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________
PART II
ADMINISTRATION
Fees.
3. The fees to be paid in respect of any analysis under the Order, prescribed
certificates, health certificate, sampling, inspection, licences or certified true copies
of official documents shall be as specified in the First Schedule.
(a) divide the sample into three separate parts and mark and seal or
fasten up each part in such a manner as its nature will permit;
(b) offer one part to the seller, importer or manufacturer or his agent or
the person having charge of the food;
(b) might affect the composition or impeded the proper analysis of the
content, the provisions of sub-regulation (1) shall be deemed to be
complied with if the authorised officer taking or otherwise
procuring the sample divides the package into the requisite number
of lots and deals with each lot in the manner provided by this
regulation as if it were a part and reference in these Regulations to
a part of a sample shall be construed accordingly.
(3) Notwithstanding sub-regulations (1) and (2), where -
(a) a particular package of food has or appears to have in it or upon it
any foreign substance or any substance which is suspected of
being poisonous, harmful or injurious to health ; or
(b) it is not practicable to divide the sample into the requisite number
of parts or lots,
the authorised officer shall only take one sample without dividing it into separate
parts and shall subsequently deliver the sample so taken either personally or
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE________________
through another authorised officer or by A.R.(Acknowledge of Receipt) registered
mail to an analyst.
(a) only take one sample and shall not divide such sample into separate
parts;
(b) mark and seal the sample in such a manner as its nature will permit;
and
7. (1) The label for food sample shall be in quadruplicate with a common
counterfoil in the form as prescribed in the Second Schedule.
(2) Where a food sample is divided into three parts, one of such label as
specified in sub-regulation (1) shall be pasted on each part of the sample while the
remaining label is to be affixed to the request for analysis form.
(3) In cases where only one food sample is taken, only one of such label
shall be pasted on such sample while another label is to be affixed to the request
for analysis form.
Sample of food.
8. For the purpose of this part a sample of food may consist of one or more part
or units of the same type of food.
PART IV
GENERAL PROVISIONS
(a) the common name, or a description (in the case where a suitable
common name is not available) sufficient to indicate the true nature of
the food;
(ii) it shall not be necessary to state that the food contains water; and
(c) where the food contains beef or pork, or its derivatives, or lard, a
statements as to the presence in that food of such beef or pork, or its
derivatives, or lard, in the form –
(d) where the food contains added alcohol, a statement as to the presence in
that food of such alcohol, in capital bold-faced lettering of non-serif
character not smaller than 6 point, in the form –
“CONTAINS ALCOHOL”
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE__________________
or in any other words to this effect;
(e) where the food contains edible fat or edible oil or both, a statement as
to the presence in that food of such edible fat or edible oil or both,
together with the common name of the animal or vegetable, as the
case may be, from which such fat or oil is derived;
(f) where the food contains food additive, a statement as to be presence
in that food of such food additive, in the form –
“CONTAINS PERMITTED (state the type and the origin from which
it is derived of the relevant food additive)”;
(g) the minimum quantity of the food in the wrapper of container
expressed in terms of volumetric measure or net weight or any other
measure to indicate the quantity of the contents. In the case of weight
measure, suitable words like 'net' shall be used to describe the manner
of measure;
(h) the name and address of the manufacturer, packer or local vendor in
the case of a food of local origin; and the name and address of the
local importer, distributor or agent and the name of the country of
origin of the food in the case of an imported food. For the purpose of
this paragraph –
(5) For the purposes of paragraphs (b) and (f) of sub-regulation (4), where
the ingredients of the food or the food additives added to such food, are derived from
animal, the common name of such animal shall also be stated on the label of that food.
(6) Nothing is sub-regulation (2) shall prohibit the additional description in
any language or the contents of any package or of any particulars desired except that
such additions is not contrary to or in modification of any statement required by these
Regulations to be printed on the label.
_____________________________________________19th. OCTOBER, 2000
(7) The particulars stated in paragraph (a), (b), (c), (d), (e), (f) and (g) of
sub-regulation (4) shall be in printed letters not less than 1.5 mm in height.
(2) Regulation 9, except paragraphs (f) and (h) of sub-regulation (4) shall not
apply to sugar confectionery, chocolate and chocolate confectionery.
(3) Regulation 9, except paragraphs (f), (g) and (h) of sub-regulation (4) shall
not apply to bread which is loosely packed in the retailer's premises.
Containers to be labelled.
11. Where any article of food is sold other than in a package which is capable of
being labelled as required by regulation 9, the person selling such article shall keep
conspicuously attached, so as the clearly visible to the purchaser, to every
container in which such article is stored immediately prior to sale, a statement or
label containing the particulars specified in paragraphs (a), (b), (g) and (h) of sub-
regulation (4) of regulation 9.
Hampers to be labelled.
12. No person shall sell any items of food requiring date marking which form
part of a package or container or which are packed in a package or container for
sale as a single item unless there appears on a label, marked on or securely
attached to the package or container, the name and business address, in Malay or
English of the packer of the package or container.
13. (1) No label shall contain any nutrition claims unless it also includes a
nutrition information panel in the form specified in the Fourth Schedule or in such
other similar form as may be approved by the Director, specifying the energy
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE______________________________
value, the amounts of protein, carbohydrates, fat and the amount of any other nutrients
for which a nutrition claim is made in respect of the food.
(4) Sub-regulation (1) shall apply any food requiring date marking which
has a total surface area of less than 100 square centimetres and which
has included in the label –
(b) where there is a claim that the food is free of sugar or where there
is a claim as to the energy value of the food, a statement of the
energy yield of the food.
Misleading statements.
(4) There shall not appear on any label any words, claims explicit or
implicit, designs or devices which could be interpreted as advice of a medical nature
from any persons whatsoever.
(5) There shall not appear on any label any words implying that a food will
prevent, alleviate or cure any disease or condition affecting the human body.
(6) There shall not appear on any label any word or words implying that
health or an improved physical condition may be achieved by consuming any food.
(a) there is stated on the label the quantity of that food to be consumed
in one day;
(c) the amount of the food stated in the label as the quantity to be
consumed in one day yields at least 300 kcal.
(a) there is stated on the label the quantity of that food to be consumed
in one day;
(c) at least 20% by weight of the calorie yield of the food is derived
from protein;
(9) No label which describes any food shall include any claim on the
absence of –
(a) beef or pork or its derivatives, or lard or added alcohol, if the food
does not contain such ingredients; or
(10) A recipe involving the use of any food or any suggestion or pictorial
illustration on how to serve the food shall not be included on the label unless such
recipe, suggestion or pictorial illustration is immediately preceded or followed or
otherwise closely accompanied by the expressions 'Recipe' or 'Serving
Suggestion', as the case may be, in printed letters of a minimum of 1.5 mm in
height.
(11) There shall not appear on the label of any pet food any word to indicate,
directly or by implication, that the food is also fit or suitable for human
consumption.
Date marking.
15. (1) The foods requiring the date marking specified in the Fifth Schedule
shall bear or have embossed or impressed on the label or elsewhere on the
package, a date mark in any of the manner specified in sub-regulation (2) or (5) or
in such other manner as may be approved by the Director.
(2) Subject to sub-regulation (5), the expiry date in respect of any food
requiring date marking shall be shown in one of the following ways –
(c) ''EXPIRY DATE (here insert the day, month and year)''; or
(d) ''BEST BEFORE (here insert the day, month and year)''.
(3) Where the validity of the date mark of any food requiring date marking
to which this regulation applies is dependent on its storage, the storage direction of
the food shall also be stated on its label or package.
(4) The date mark shall be shown clearly and the size of the letters shall not
be less than 3 millimetres in height.
____________________________________________________________19th. OCTOBER, 2000
(5) Where any food requiring date marking as specified in item 6 of the
Fifth Schedule is a raw produce, it shall be sufficient for the date mark in respect
thereof to state the date of packing in the following manner -
(6) For the purpose of sub-regulation (5), raw produce shall include -
but shall exclude processed or manufactured food products such as corned, cured,
pickled or salted meat, smoked meat, burger meat, sausage meat, smoked fish, fish
ball and fish cake.
(7) The date referred to in sub-regulation (2) and (5) shall be expressed in
the following manner -
(a) the day of the month shall be expressed in figures, where the figure
is a single digit it shall be preceded by zero;
(b) the month of the year shall be expressed in words any may be
abbreviated by using the first 3 letters of the alphabet of the month
except that where the day is shown first then followed by the
month and year, the month may be expressed in figures; and
(c) the year shall be expressed in figures in full or by the last two
figures of the year.
(a) the year in the date mark of items 1 to 9 of the Fifth Schedule; or
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(b) the day in the date mark of items 10 to 25 of the Fifth Schedule.
(9) Where it is impractical to put the whole of the date mark in one place
on a label, the date may be put elsewhere on the package if the words ''USE BY
DATE ON '', ''SELL BY DATE ON'', ''EXPIRY DATE ON'', ''BEST BEFORE DATE
ON'', ''PACKING DATE ON'', or such other words to that effect as may be approved
by the Director, are followed immediately in each case by a statement of the place
on the package where the date is shown.
(10) For the purpose of these Regulations, ''BEST BEFORE'' has the same
meaning as “USE BY''.
(11) Where the products are packed in bulk, it shall be sufficient to state
either the date of manufacture or the expiry date.
(12) This regulation shall not apply to dressed birds for which under
regulation 76 the date of the slaughtering is required to be stated
(2) No label shall claim that any article of food is enriched, fortified,
ennobled, vitaminised or in any way imply that the article is a source of one or
more vitamins or minerals unless the reference quantity for that food as laid down
in Table II contains not less than one half of the daily allowance as laid down in
Table l for the relevant vitamin and mineral.
TABLE I
Minerals
TABLE II
Bread 240 g
Breakfast cereals 60 g
Extracts of meat or vegetables or yeast (modified or not) 10 g
Fruit and vegetable juices 200 ml
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Fruit juice concentration (diluted according to directions on the 200 ml
label)
Fruit juice cordials (diluted according to direction on the label) 200 ml
(5) For the purposes of sub-regulations (1), (2) and (3), any claim shall be
declared on the label in one of the following manner –
(a) (here state the quantity of the food) of this food contain (here state
the quantity of the vitamins/minerals) of (here state the names of
the vitamins/minerals); or
(b) (i) serving size; (here state the quantity of the food per serving);
and
__________________________________________________________19th. OCTOBER, 2000
(ii) each serving of this food contains the following -
(here state the name of the vitamins/ minerals) (here state the corresponding percentage of the
recommended daily allowance of the
vitamins/minerals).
(6) Nothing in sub-regulations (1) and (2) shall prohibit the disclosure of
nutritional information which states the vitamins or minerals present in the food
as a percentage of the respective recommended daily allowance.
(7) Sub-regulation (1), (2), (3) and (4) shall not apply to any food exempted
under these Regulation not to infant’s foods nor invalids’ foods.
17. No advertisement for food shall contain any statement that is prohibited by
Regulation 14.
18. (1) Where any food which is intended for human consumption, or any food
appliance is offered as a reward in connection with any entertainment to which
the public is admitted on payment of a fee or otherwise, these Regulations shall
apply in relation to that food or appliance, as if it were or had been exposed for
sale by each person concerned in the organisation of the entertainment.
(2) Where any food which is intended for human consumption or any
appliance is offered as a prize or reward or given away for the purposes of
advertisement, or in the course of any trade or business, these Regulations shall
apply in relation to that food or appliance, as if it were or had been, exposed for
sale by the person offering it or giving it away.
(3) Where any food which is intended for human consumption or any
appliance is exposed or deposited in any premises for the purpose of being offered
or given away as indicated in sub-regulations (1) and (2), these Regulations shall
apply in relation to the food or appliance, as if it were or had been, exposed for
sale by the occupier of the premises.
19. No person shall import any food requiring date marking that has not been
registered with the Director.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
FOOD ADDITIVES
Food additives.
20. (1) Subject to sub-regulation (2) and (3), no person shall import or
manufacture for sale or sell any article of food which contains any food additive
which is not permitted by these Regulations.
Anti-caking agents.
21. (1) In these Regulations, ''anti-caking agent'' means any substance, which,
when added to powder food prevents caking of the food.
(4) No person shall sell or advertise for sale, with a view to its use in the
preparation of food for human consumption, any anti-caking agent other than a
permitted anti-caking agent as specified in sub-regulation (3).
Anti-oxidants.
22. (1) In these Regulations, ‘anti-oxidants’ means any substance which delays,
retards or prevents the development in food of rancidity or other flavour
deterioration due to oxidation.
(b) any mixed food containing one or more of the foods in which
specified anti-oxidants are expressly provided as indicated in the
Sixth Schedule and which contains an admixture of these anti-
oxidants in not greater amount than is specifically allowed in the
quantity of food or foods containing the anti-oxidants used in the
preparation of the mixed food.
(3) No person shall import, manufacture or advertise for sale or sell any
artificial sweetening substance as suitable for use in food other than the permitted
artificial sweetening substance specified in the Seventh Schedule.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(5) (a) Where any food containing aspartame or saccharin is sold or intended for
sale, the package in which the food is contained shall have appearing thereon or
attached thereto a label with the following words or words to the like effect,
namely –
“This (here state the name of the food) contains the artificial sweetening
substance (here state the name of the artificial sweetening substance)''.
(b) Where any food or artificial sweetening substance contains aspartame, the
following warning shall be printed on the label –
24. In addition to the sweetening substances specified in regulations 182 to 199 only glycerol
and sorbitol and no others shall be deemed to be a permitted sweetening substance for the
purposes of these Regulations.
Chemical Preservatives.
25. (1) In these Regulations, “chemical preservative” means any substance which is
capable of inhibiting, retarding or arresting the process of fermentation, acidification or other
deterioration of food caused by micro-organisms.
(ii) sugars;
(iii) vinegar or acetic acid, lactic acid, ascorbic acid, erythorbic acid,
citric acid, malic acid, phosphoric acid or tartaric acid, or the
calcium, potassium or sodium salts of any of the acids specified in
this sub-regulation; and
(3) (a) The additions of any Class I chemical preservatives in any food in any
proportion is not restricted.
(b) No person shall import, sell, advertise, manufacture, consign or deliver any
article of food which contains a Class II chemical preservative, except that -
(i) any specified food may contain one of the Class II chemical
preservatives in the proportion specified in the Eight Schedule except as
provided in sub-paragraph (ii);
(ii) any specified food in relation to which two or more Class II chemical
preservatives are specified in the Eight Schedule may contain an
admixture of those chemical preservatives if, when the quantity of each
such chemical preservative present in that food is expressed as a
percentage of the maximum quantity of that chemical preservative
appropriate to that food in accordance with that schedule, the sum of
those percentages does not exceed one hundred.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Colouring matter.
26. (1) In these Regulations, ''colouring matter'' means any substance that, when added or
applied to food, is capable of imparting colouring to that food.
(a) any article of food intended for human consumption which contains any added
colouring matter other than a permitted colouring matter;
(b) any colouring matter for use in food intended for human consumption other
than a permitted colouring matter, as listed in the Ninth Schedule; or
(c) any permitted synthetic organic colour, as listed in Part 1 of the Ninth
Schedule which contains alpha naphthylamine, beta–naphthylamine,
benzidine, paraaminodiphenyl (xenylamine) or their derivatives and the
polycyclic aromatic hydrocarbons.
(3) No person shall sell, expose or offer for sale, consign, deliver or import any meat,
poultry, fish, fruit or vegetable in the raw or unprocessed state, which have in it or on it
(otherwise than for the purpose of marking) any added colouring matter except that the
husk of any nut may have on it added permitted colouring matter.
27. (1) In these Regulations, the terms ''emulsifier'' or ''stabiliser'' means any substance
which is capable, in the case of an emulsifier, of aiding the formation of, and in the case of a
stabiliser, of maintaining, the uniform dispersion of two or more immiscible substances.
(2) Unless as otherwise indicated, no person shall import or manufacture for sale or
sell any article of food which contains any emulsifier or any stabiliser which is not a permitted
emulsifier or a permitted stabiliser, as specified in the Tenth Schedule.
(3) No person shall sell or advertise for sale, with a view to its use in the preparation
of food for human consumption, any emulsifier or any stabiliser other than a permitted emulsifier
or a permitted stabiliser.
(4) No person shall sell any permitted emulsifier or permitted stabiliser with a view to
its use in the preparation of food for human consumption except in a package bearing a label, on
which is printed a true statement of the chemical nature of the emulsifier or stabiliser.
__________________________________________________________19th. OCTOBER, 2000
Flavouring agents.
28. (1) In these Regulations, ''flavouring agent'' means any wholesome substance that
when added or applied to food is capable of imparting taste or odour, or both, to a food.
(2) No person shall import, sell, advertise, manufacture, consign or deliver any natural
or synthetic flavouring essence or extract which is contained in a solvent other than a permitted
solvent, namely diethyl ether, ethyl acetate, ethyl alcohol, glycerol, isopropyl alcohol, propylene
glycol and water. The permitted solvents other than water shall conform with the British
Pharmacopoeia standard. The permitted flavouring compounds may also be carried in an emulsion
of a permitted emulsifier as provided under regulation 27 with any of the permitted solvents
mentioned in this regulation.
(3) Natural flavouring agents shall include natural flavouring essences, spices and
condiments.
(5) The use of agaric acid, aloin, berberine, beta-azarone, birch tar oil, cade oil,
calamus oil, cocaine, coumarin, diethylene glycol, diethylene glycol monoethyl ether,
dihydrosafrole, dulcamara, hypericine, male fern, nitrobenzene, oil of tansy, pennyroyal oil,
pyroligenous acid, rue oil, safrole and isosafrole, santonin, sasafras oil, tonka bean, volatile bitter
almond oil containing hydrocyanic acid, and any other flavouring agents that is injurious to health
as flavouring agents is prohibited.
(6) Articles of food may have in them natural flavouring agents as specified in these
Regulations.
(7) Synthetic flavouring essences or extracts shall include any artificial flavour or
imitation flavour which may resemble the sapid or odoriferous principles of an aromatic plant,
fruit or vegetables or any other food, except that the flavouring principle shall be derived in
whole, or in part, from either chemical synthesis or other sources that does not involve extraction
or isolation therefrom of the sapid or odoriferous principles present in an aromatic plant, fruit or
vegetable or any other food.
(8) No person shall import, advertise, manufacture, expose or offer for sale, consign or
deliver with a view to it being used in the preparation of food for human consumption, any
synthetic flavouring essence or extract which contains any of the prohibited substances specified
in sub-regulation (5).
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Flavour enhancers.
29. (1) In these Regulation, “flavour enhancer” means any substance which is capable of
enhancing or improving the flavour of food, but does not include any sauce, gravy, gravy mix,
soup mix, spice or condiment.
(2) No person shall import, sell, advertise, manufacture, consign or deliver any
flavour enhancer for use in food intended for human consumption other than -
(d) L-cysteine;
(3) No person shall import, sell, advertise, manufacture, consign or deliver the
flavour enhancer mono-sodium salt of L-glutamic acid unless it conforms with the prescribed
standards under the Eleventh Schedule.
(4) No person shall import, sell, advertise, manufacture, consign or deliver any article
food intended for human consumption which contains the sodium or calcium salts of guanylic or
inosinic acids and yeast extract or dried inactive yeast or autolysed yeast or a combination of
these unless it conforms with the prescribed standards under the Eleventh Schedule.
(5) No person shall import, sell, advertise, manufacture, consign or deliver any article
of food intended for human consumption containing a flavour enhancer other than a permitted
flavour enhancer specified in sub-regulation (2).
Humectants.
30. (1) In these Regulations, “humectant” means any substance which, when added to
food, absorbs moisture and maintains the water content of food.
(2) No person shall import, sell, advertise, manufacture, consign or deliver any article
of food containing glycerin unless its use is expressly permitted in these Regulations.
__________________________________________________________19th. OCTOBER, 2000
Nutrient supplements.
31. (1) In these Regulations, “nutrient supplement” means any amino acid, mineral or
vitamin which, when added either singly or in combination with food, improves or enriches the
nutrient content of food.
(2) The addition of nutrient supplement other than a permitted nutrient supplement
specified in the Twelfth Schedule to any article of food for human consumption is prohibited.
Sequestrants.
32. (1) In these Regulations, “sequestrant” means any substance which, when added to
food, combines with a metal ion in the food and renders the metal ion inactive so as to stabilise
certain characteristics associated with the food, including colour, flavour and texture.
(2) No person shall sell or advertise for sale, with a view to its use in the preparation of
food for human consumption, any sequestrant other than a permitted sequestrant specified in sub-
regulations (3) and (4).
(3) Citric acid, phosphoric acid, tartaric acid or the calcium salts of such acids, as
well as glycine, may be added to food to serve as sequestrants.
(a) canned fish, including crustaceans at a level not exceeding 250 ppm; and
(b) mayonnaise, salad dressing, French dressing and margarine at a level not
exceeding 75 ppm.
33. (1) In these Regulations, “gaseous packaging agent” means any substance used -
(2) No person shall use in the storage or packaging of any food any gaseous
packaging agent other than -
(c) helium.
34. (1) In these Regulations, “general purpose food additive” means any substance which
serves a useful and specific purpose during either processing or packaging of a food.
(2) No person shall use any general purpose food additive other than those specified
in the Thirteenth Schedule.
(3) No person shall import, sell, advertise, manufacture, consign or deliver any food
containing any permitted general purposes food additive unless the food is sound and fit for
human consumption.
35. (1) In these Regulation, “incidental constituent” means any extraneous substance,
toxic substance, pesticide, heavy metal, antibiotic, oestrogen or mycotoxin that is introduced into
or on a food in any manner whatsoever, but does not include any anti-caking agent, anti-oxidant,
artificial sweetening substance, chemical preservative, colouring matter, emulsifier and
stabiliser, flavouring agent, flavouring enhancer, humectant, nutrient supplement, sequestrant or
gaseous packaging agent.
(2) No person shall import, sell, advertise, manufacture, consign or deliver any food
containing an incidental constituent except as otherwise permitted by these Regulations.
Pesticide residues.
36. (1) In these Regulation, “pesticide” means a substance or compound used or capable of
being used or intended for use for agricultural, pastrol, horticultural, domestic or industrial
purposes for controlling, destroying or preventing the growth and development of any fungus,
bacterium, virus, insect, mite, mollusc, nematode, plant or animal or for any other related purpose.
__________________________________________________________19th. OCTOBER, 2000
(2) No person shall import, prepare for sale, sell, advertise, manufacture, consign or
deliver any article of food containing any pesticide residue other than those specified in column
1, in relation to those articles specified in column 3 and in the proportion specified in column 2
of the Fourteenth Schedule. Where it is not so provided in these Regulations, the pesticide
residue contained in any food shall not exceed the limits as recommended by the Codex
Alimentarius Commission.
(3) A manufactured or mixed food containing one or more of the foods in which
pesticide residues are permitted shall not contain such residues in greater amount than is
permitted for the quantity of the food or foods containing residues used in the preparation of the
manufactured or mixed food.
(4) No person shall import, prepare for sale, sell, advertise, manufacture, consign or
deliver any article of food containing the residue of two or more of the pesticides specified in the
Fourteenth Schedule unless the sum of the fractions obtained by dividing the quantity of the
pesticide present by the maximum quantity of each pesticide permitted to be present if used
alone does not exceed unity.
Metal contaminant.
37. (1) No person shall import, sell, advertise, manufacture, consign or deliver any article
of food containing metal contaminant in amounts in excess of those specified in Table 1 of the
Fifteenth Schedule.
(2) No person shall import, sell, advertise, manufacture, consign or deliver any food
additive containing metal contaminant in amounts in excess of those specified in Table II of the
Fifteenth Schedule.
Antibiotic residues.
38. (1) In these Regulation, ''antibiotic'' means any chemical substance, produced either
by chemical synthesis or by a micro-organisms which in low concentration has the capability to
inhibit the growth of or to destroy bacteria and other micro-organisms.
(2) Subject to sub-regulation (3), no person shall import, sell, advertise, manufacture,
consign or deliver, any milk, meat and meat products, or any article of food intended for human
consumption which contains detectable antibiotic residues or their degradation products.
(c) nisin may be employed in the preservation of cheese and canned foods
which have been sufficiently heat processed to destroy spores of
Clostridium botulinum.
Oestrogen residues.
39. No person shall import, sell, advertise, manufacture, consign or deliver, any meat or any
food derived from meat which contains residues of the following -
Mycotoxins.
40. No article of food shall contain any detectable amount of aflatoxins or any other
mycotoxins.
Microbiological contamination.
41. (1) No article of food which is ready for consumption shall be contaminated with
Escherichia coli exceeding 20 per gm or per ml in the case of liquid food or with any pathogenic
micro-organism.
(2) Any food specified in column 1 of the Sixteenth Schedule shall comply with the
bacteriological standard specified in column 2 and 3 of that Schedule.
(3) The mould count for processed vegetables and fruit products shall be such that
percentage of positive fields shall not more than 20% for the juice and 40% for other
comminuted vegetables and fruit products, including ketchup, puree, paste, jam and pickle. The
percentage of microscopic fields shall be examined in accordance with the method laid down by
the ''Association of Official Agricultural Chemists'' of the United States.
__________________________________________________________19th. OCTOBER, 2000
MINERAL HYDROCARBONS
42. (1) In these Regulations, ''mineral hydrocarbons'' means any hydrocarbon product,
whether liquid, semi-liquid or solid, derived from petroleum or synthesized from petroleum
gases and includes odourless light petroleum hydrocarbons, white mineral oils, halogenated
hydrocarbons, petroleum jellies, hard paraffins and micro-crystalline waxes.
(2) Unless exempted under these Regulations, mineral hydrocarbons shall not be used
in the composition or preparation of any article of food intended for human consumption, and no
article of food containing any mineral hydrocarbon shall be sold for human consumption.
(a) any dried fruit containing not more than 0.5 part by weight of mineral
hydrocarbon per 100 parts by weight of dried fruit;
(b) any citrus fruit containing not more than 0.1 part by weight of mineral
hydrocarbon per 100 parts by weight of citrus fruit;
(c) any sugar confectionery containing mineral hydrocarbon by reason of the use
of mineral hydrocarbon as a polishing or glazing agent for confectionery if
such confectionery contains by reason thereof not more than 0.2 part by
weight of mineral hydrocarbon per 100 parts by weight of such confectionery;
(d) any chewing compound which contains no more than 60 parts by weight of
solid mineral hydrocarbon per 100 parts by weight of chewing compound and
otherwise contains no mineral hydrocarbon;
(e) any whole pressed cheese or part thereof containing mineral hydrocarbon by
reason of the use of mineral hydrocarbon on the rind;
(f) any egg, laid by any domestic fowl or domestic duck which contains mineral
hydrocarbon by reason of its having been subjected to a process of
preservation consisting of being dipped in, sprayed with or otherwise treated
with mineral hydrocarbon, and which shall be marked with the word
''SEALED'' on the shell;
(i) by reason of the use in the composition of such food or dried fruit, citrus
fruit or sugar confectionery, or any one or more of those commodities,
containing mineral hydrocarbon not in excess of the relevant quantities
permitted in accordance with paragraphs (a), (b) and (c);
(h) food containing residues of mineral hydrocarbon resulting from its use as a
solvent in the manufacture, provided that the tolerance limit for a specified
food as indicated hereafter is not exceeded -
Where the use of more than one chlorinated hydrocarbon is expressly permitted in a specified
food, the total residue of chlorinated hydrocarbon in that food shall not exceed 30 ppm.
43. (1) No person shall import, sell, consign or deliver, use or permit to be used in the
preparation, packaging, storage or delivery of any food for sale -
__________________________________________________________19th. OCTOBER, 2000
(a) if any package or container yields, or is likely to yield, to its contents any
detectable amount of vinyl chloride;
(b) if any package or container yields, or is likely to yield, to its contents any
compounds known to be carcinogenic, mutagenic, teratogenic or any other
poisonous or injurious substance.
(2) No person shall import, sell, consign or deliver, use or permit to used any
appliance, container or vessel that is intended for use in the storage, preparation or cooking of
food, and is either capable of imparting lead, antimony, arsenic, cadmium or any other toxic
substance to any food stored, prepared or cooked in it.
(3) Nothing in sub-regulation (2) shall prohibit the import, sale, consignment,
delivery or use of any ceramic food ware where -
(a) the maximum amount of lead in any one of six units examined is not more
than 3.0 mcg of lead per ml of leaching solution in the case of a flatware with
an internal depth of not more than 25 mm;
(b) the maximum amount of lead in any one of six units examined is not more
that 2.0 mcg of lead per ml of leaching solution in the case of a small hollow-
ware with a capacity of less than 1.1 litres, but excluding cups and mugs;
(c) the maximum amount of lead in any one of six units examined is not more
than 1.0 mcg of lead per ml of leaching solution in the case of large hollow-
ware with a capacity of 1.1 litres or more, but excluding pitchers;
(d) the maximum amount of lead in any one of six units examined is not more
than 0.5 mcg of lead per ml of leaching solution in the case of cups and mugs;
and
(e) the maximum amount of lead in any one of six units examined is not more
than 0.5 mcg of lead per ml of leaching solution in the case of pitchers.
(4) No person shall use any lead piping for the conveyance of beer, cider or other beverages
or liquid food.
IRRADIATED FOOD
Irradiated food
44. (1) The importation or sale of food which has been exposed to ionizing radiation is
prohibited except under licence issued specifically for that consignment of food in such form as
the Director may require and subject to such purpose, conditions or restrictions as the Director
may direct, provided that -
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(a) such ionizing radiation has been conducted in accordance with the Codex
Recommended International Code of Practice for the Operation of Radiation
Facilities Used for Treatment of Foods; and
(b) such irradiated food meets the Codex General Standards for Irradiated Foods.
(2) Such licence shall expire when the quantity stated therein has been imported, or 6
months after the date of issue, whichever is earlier.
or
(b) When an irradiated food is used as an ingredient in another food, this shall
be so declared in the statement of ingredients.
(c) When a single ingredient product is prepared from a raw material which
has been irradiated, the label of the product shall contain a statement
indicating the treatment.
PART V
45. (1) Flour or wheat flour shall be fine, clean and sound product obtained in the
commercial milling of sound and clean wheat grain and shall -
(b) have not less than 6% protein (total nitrogen x 5.7) calculated on the wet
basis of 14% moisture content; and
__________________________________________________________19th. OCTOBER, 2000
(c) yield not more than 0.6% of ash calculated on a wet basis of 14% moisture
content.
(b) malted barley flour in an amount not exceeding 0.75% of the weight of the
flour;
(3) Flour shall not be artificially bleached except by oxidising changes brought about
by means of an electrical process in which only ozone or oxides of nitrogen are produced, or by
chlorine or chlorine dioxide, or by benzoyl peroxide. The residue of chlorine dioxide and
benzoyl peroxide in the flour shall not exceed 50 ppm (calculated by weight).
(4) Flour intended for the manufacture of biscuit may contain sulphur dioxide not
exceeding 200 ppm (calculated by weight).
(5) No flour, intended for sale as such, shall contain any emulsifier or stabiliser.
46. (1) Wholemeal, whole wheat or entire wheat flour shall be the clean and sound,
coarse or fine product obtained by grinding clean, and sound wheat and it shall contain all the
constituents of such wheat. It shall contain –
(b) have not less than 8% protein (total nitrogen x 5.7) calculated on the wet
basis of 14% moisture content;
(c) not less than 2% crude fibre calculated on a wet basis of 14% moisture
content.
(2) Wholemeal, whole wheat or entire wheat flour shall not contain any added
substance other than those permitted in sub-regulation (2) of regulation 45.
47. Vital gluten or gluten wheat flour shall be the product obtained from wheat flour by the
removal of a large proportion of starch. It shall contain not more than 10% moisture and
calculated on a moisture-free basis not less than 12.7% nitrogen, and shall not contain any added
substance.
Self-raising flour.
48. Self-raising flour shall be the white wheat flour to which the ingredients of baking
powder have been added. It shall liberate not less than 0.5% by weight of carbon dioxide when
moistened and heated, and shall contain not more that 0.6% sulphates, calculated as calcium
sulphate. It shall not contain any other added substance.
Protein-increased flour.
49. Protein-increased flour shall conform in all respects with the general standard for wheat
flour, other than that of protein content. It shall contain not less than 2.5% nitrogen, calculated
on a moisture-free basis, and may contain added gluten.
Rice flour.
50. Rice flour or ground rice shall be the meal obtained by grinding husked rice. It shall not
yield more than 1.5% ash and shall not contain any foreign substance other than dextrose or talc
derived from polished rice.
51. Glutinous rice flour shall be the product obtained by grinding sound, cleaned glutinous
rice (white or black variety) of Oryza glutinosa from which the husk has been removed. It shall
not yield more than 1.5% of ash and shall not contain any added substance.
__________________________________________________________19th. OCTOBER, 2000
Corn flour.
52. Corn flour or corn starch shall be the starch powder derived from any variety of corn. It
shall not yield more than 0.8% ash.
Tapioca flour.
53. Tapioca flour shall be the starch powder derived from the root the cassava plant (Manihot
utilissima). It shall not yield more than 0.2% ash. It shall not contain any added substance.
Sago flour.
54. Sago flour shall be the product derived from the clean and sound sago which is derived
from pith of the sago palm Metroxylon sago or Metroxylon rumphii. It shall contain not less than
65% starch, shall not contain more than 14% water and shall not yield more than 0.5% ash.
Custard powder.
55. Custard powder shall be the powder prepared from tapioca flour or corn flour or sago
flour, with or without other food. Custard powder may contain permitted flavouring agent and
permitted colouring matter.
Meal.
56. Meal shall be the clean and sound product obtained by grinding sound, cleaned cereals;
and mixed meal shall be construed accordingly
57. Wheat germ meal or wheat germ shall be the germ or embryo of the wheat grain, together
with the bran and other parts of the grain unavoidably remaining with the germ. Wheat germ
meal or wheat germ shall contain not less than 60% of the germ or embryo of the wheat.
Oatmeal.
58. Oatmeal shall be the clean and sound product obtained by grinding sound, cleaned oats
after the removal of the husk. Oatmeal shall contain not less than 5% oat fat.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Bakery products.
59. In these Regulations, ''bakery product'' means any food for which a standard has been
prescribed in regulations 60 to 66.
Bread.
60. Bread shall be made by baking a yeast-leavened dough prepared with flour and water and
may contain -
(a) salt;
(d) eggs;
(g) vinegar;
Wholemeal bread.
61. Wholemeal bread shall be bread made from wholemeal flour or a mixture of wholemeal
flour and other flours. It shall contain not less than 60% wholemeal wheat flour and water. It
shall not contain any colouring molasses and caramel.
Fruit bread.
62. Fruit bread shall be bread obtained by baking a yeast-leavened dough prepared, with or
without spices from -
and shall contain raisins, currants, sultanas or dried fruit, in proportion of not less than 10 kg,
singly or in the aggregate, to every 100 kg of flour or of wholemeal flour or of the mixture, as the
case may be.
Rye bread.
63. Rye bread shall be bread baked from a dough of rye flour to which may be added not
more than 70% flour.
Milk bread.
64. Milk bread shall be bread that contains not less than 4% non-fat milk solids on a moisture
free basis.
Meal bread.
65. Meal bread shall be bread obtained by baking a yeast-leavened dough prepared from
meal of cereal and water, or a mixture of meal of cereal and wheat flour containing not less than
60% meal of cereal and water.
Wheat-germ bread.
66. Wheat-germ bread shall be the bread obtained by baking a yeast-leavened dough
prepared from wheat-germ meal, water and-
in proportions of not less than 5 kg of wheat-germ meal to 100kg of wheat flour or of wholemeal
wheat flour or of the mixture, as the case may be.
67. (1) In these Regulations, “prepared cereal food” includes breakfast cereals.
(2) Prepared cereal food shall be the product obtained from a combination of any cereals
that are uncooked, partially cooked, or cooked with any of the following substances-
(a) sugar;
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(b) malt;
(c) honey;
(d) salt;
(4) Every package of prepared cereal food shall be labelled with a direction for its
use.
68. (1) No bakery product containing non-wheaten flour shall be labelled as bread unless
it is labelled with a statement containing the names of the flour used in their preparation listed in
descending order as proportions of the total flour used.
(2) No bakery product shall be labelled as wholemeal bread unless the words
“wholemeal bread” is qualified immediately by words indicating the percent of wholemeal flour
used.
Flour confectionery.
69. (1) Flour confectionery, including pastry, cakes and biscuits, shall be the product,
cooked or uncooked, of a mixture of cereals and other foodstuffs, and shall exclude bakery
products.
(2) Flour confectionery may contain permitted flavouring agents, permitted colouring
matter and permitted preservatives.
(3) The coating of biscuits described as “chocolate” shall contain not less than 12%
of water-free and fat-free residue of cocoa paste, or shall comply with the standard for chocolate
prescribed in regulation 222.
70. (1) In these Regulations, “pasta” means any product, including noodles of various
types, macaroni and spaghetti that is obtained by extruding or moulding units of dough or by
steaming of slitted dough with or without drying.
(2) Pasta shall be comprised principally of a cereal meal, and may also contain one or
more of the following –
__________________________________________________________19th. OCTOBER, 2000
(b) eggs;
(3) No pasta shall be labelled with the word “egg” or any word of similar meaning
unless that pasta contains not less than 4% egg solids calculated on a water-free basis.
(4) (a) Rice noodles, of various types, including products which are commonly
known as “kuay teow” shall be pasta which contains not less than 50% rice
flour.
(b) Rice noodles which contain less than 20% moisture, including the product
commonly known as “bee hoon”, shall contain not less than 80% rice flour.
AERATING INGREDIENTS
Cream of tartar.
71. (1) Cream of tartar shall contain not less than 99% acid tartrates calculated as
potassium hydrogen tartrate.
(2) There shall be written in the label on a package containing cream of tartar for use
in food -
(a) the words “cream of tartar”; and
Baking powder.
72. (1) Baking powder means a salt or a mixture of salts, with or without a farinaceous
diluent substance, which evolves carbon dioxide on being moistened or heated, and which may
be used in the preparation of articles of food as a chemical leaven. It shall contain not more than
1.5% sulphates, calculated as calcium sulphates. It shall yield not less than 8% carbon dioxide on
heating with water.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(3) Coloured baking powder or golden raising powder shall conform to the standards
prescribed for baking powder except that it shall yield not less than 6% carbon dioxide on
heating with water.
Acid phosphate.
73. (1) In these Regulations, “acid phosphate” means sodium acid pyrophosphate or
monosodium orthophosphate or calcium acid phosphate.
(2) Acid phosphate for use in the food shall not contain more than 1% sulphate
calculated as calcium sulphate, and its neutralising value calculated as parts sodium bicarbonate
per 100 parts powder shall not be less than 44.
(3) There shall be written in the label on a package containing acid phosphate for use
in food -
(4) No package of acid phosphate for use in food shall be labelled with the words
“cream of tartar” or any contraction of these words, or any word of similar meaning.
Meat.
74. (1) Meat means any edible part of the carcass of any animal or bird, healthy at the
time of slaughter, which is ordinarily used as food by man, whether fresh, or prepared by
freezing, chilling, preserving, salting or by any other process.
(2) For the purposes of these Regulations, lean meat shall be meat from which the
overlying fat has been removed. It shall not contain more than 15% of total fat.
75. (1) Fresh meat or raw meat shall be meat that has been maintained in a wholesome
condition without any part having been frozen. Chilled meat shall be meat that has been
maintained in a wholesome condition at a temperature between -1° to 10°C.
__________________________________________________________19th. OCTOBER, 2000
Dressed birds.
76. (1) No person shall import, sell or advertise for sale for any dressed bird as fresh or
chilled dressed bird unless it is labelled with the name of the service abattoir, the date of
slaughtering and, in the case of an imported dressed bird, the country of origin.
(2) For the purposes of sub-regulation (1), any dressed bird for sale or advertised for
sale which is not frozen shall be deemed to be a fresh dressed bird unless otherwise labelled.
Frozen meat.
77. Frozen meat shall be meat which has been subjected to a freezing process specially
designed to preserve the wholesomeness and quality of the product which is maintained in a
wholesome condition at a temperature of below -18°C except during frozen storage defrosting
cycles or during transfer from the delivery vehicle to the frozen meat store on frozen meat
display unit. The temperature of frozen meat shall at no time exceed -15°C.
78. (1) Corned meat, cured meat, pickled meat or salted meat is meat cooked or
uncooked, which has been prepared by treatment with salt, sugar, vinegar, or spices, whether
singly or in combination.
(2) Corned meat, cured meat, pickled meat or salted meat, may contain soluble
inorganic phosphates in proportion not exceeding the equivalent of 0.3% phosphorous pentoxide,
P205.
(3) Corned meat, cured meat, pickled meat or salted meat may contain sodium nitrite,
potassium nitrite, sodium nitrate or potassium nitrate, alone or in combination, provided that the
amount of nitrites and nitrates, present in the final product do not exceed the permitted levels
specified in the Eighth Schedule.
Smoked meat.
79. (1) Smoked meat is meat cooked or uncooked, which has been maintained in a
wholesome condition and treated with salt and subjected to the action of smoke derived from
wood that is free from paint or timber preservative or meat treated with natural smoke solutions,
extracts and its identical synthetic equivalent.
(2) Smoked meat may contain sugar and may contain formaldehyde incidentally
absorbed in the processing in the proportion not exceeding 5 ppm.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(3) Smoked meat may contain potassium or sodium nitrite, potassium or sodium
nitrate alone or in combination except that the amount of nitrites and nitrates present in the final
product shall not exceed the permitted levels specified in the Eighth Schedule.
80. (1) Minced meat or chopped meat shall be meat, whether fresh or chilled, which has
been comminuted by mincing, chopping or cutting. It shall not contain any preservative, salt or
other added substance.
(2) Minced meat or chopped meat shall not contain meat of different animal origin.
(3) Minced beef shall contain not more than 30% fat and when the product is
represented by any means whatsoever as being lean it shall contain not more than 15% fat.
81. (1) Beefburger shall be minced meat comprising a minimum of 90% meat, with or
without the addition of cereal flavouring agents, salt, spices, herbs, sugar, vinegar, sodium
caseinate, or other foodstuffs. Beefburger shall contain not less than 15% protein (total nitrogen
X 6.25) combination and not more than 30% fat.
(2) Any prepacked minced meat other than beef which resembles beefburger shall be
labelled as follows –
(3) In these Regulations, “beefburger” and other type of “meat burgers” do not
include any separable bakery product or other separable food that may enclose or be enclosed
with the minced meat product.
Sausage meat.
82. (1) Sausage meat shall be chopped or comminuted meat. It may contain salt, sugar,
spices, herbs and wholesome farinaceous substances.
(2) Sausage meat shall contain not more than 6% starch, not less than 65% meat and
not more than 40% of the meat content shall be fat.
(3) Sausage meat may contain potassium or sodium nitrite, potassium or sodium
nitrate or in combination, provided that the amount of nitrite and nitrate present in the final
product does not exceed the permitted levels specified in the Eighth Schedule.
__________________________________________________________19th. OCTOBER, 2000
Sausages.
83. (1) Sausages shall include Chinese sausage and shall be sausage meat enclosed in a
skin or casing. It may contain harmless Lactobacillus cultures and lactic acid starter culture,
Pediococcus cerevisiae, with or without subsequent dipping in vinegar, smoking or cooking.
(2) Smoked sausage may contain not more than 5 ppm formaldehyde.
Manufactured meat.
84. (1) Manufactured meat sold in casing shall be labelled on a package containing such
food, the type of casing used. In the case of casing of animal origin, the name of the animal from
which it is prepared shall be declared on the label.
(2) For the purpose of this regulation, manufactured meat shall include meat burger,
sausage and corned, pickled or salted meat.
85. (1) Meat extract, meat essence and meat juice are products obtained from meat
extraction, whether concentrated or not, and shall contain the protein of flesh. Meat essence shall
contain no extract of yeast or other added substances except salt and harmless herbal substances.
Meat juice may contain glycerine if the presence and percentage of glycerine is declared on the
label.
(2) Meat essence other than chicken essence shall contain not less than 3% (w/v)
protein (total nitrogen x 6.25).
86. (1) Chicken essence shall be meat essence and shall contain not less than 7% (w/v)
protein (total nitrogen x 6.5). Any chicken essence which is claimed to be double strength shall
contain a proportionately larger percentage of protein. Any chicken essence which is claimed to
be concentrated shall contain not less than 9% (w/v) protein (total nitrogen x 6.25).
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Meat paste or pate.
87. Meat paste or pate which includes meat spread, shall be a smooth readily spreadable
product with a meat content of not less than 70% in the form of finely divided meat, and not
less than 60% of the meat content shall be lean meat.
Fish.
88. Fish shall be any edible and wholesome part of any marine or brackish water or
freshwater animal, other than a mammal, that is ordinarily used for human consumption, and
shall include crustaceans and molluscs and other aquatic life.
89. Fresh or chilled fish shall be fish which has been maintained in a wholesome condition at
a temperature between -1°C to 10°C without any part having been frozen.
Frozen fish.
90. Frozen fish shall be fish which has been subjected to a freezing process specially
designed to preserve the wholesomeness and quality of the product and maintained in a
wholesome condition at a temperature of below -15°C except during frozen storage defrosting
cycles or during transfer from the delivery vehicle to the frozen fish store on frozen fish display
unit. The temperature of the frozen fish shall at no time exceed -12° C.
Smoked fish.
91. Smoked fish shall be fish which is prepared from cured, pickled or salted fish that has
been maintained in a wholesome condition and subjected to the action of smoke derive from
wood or any other materials that is free from paint or timber preservative or fish treated with
natural smoke solutions, extracts and its identical synthetic equivalent. It may contain permitted
colouring matter and permitted flavour enhancer and may contain formaldehyde incidentally
absorbed in processing in proportion not exceeding 5 ppm.
92. Cured fish, pickled fish or salted fish shall be fish product prepared from cooked or
uncooked fish which has been maintained in a wholesome condition and treated with salt, sugar,
vinegar or spices. It may be dried and smoked or coloured with annatto. It may contain permitted
flavour enhancer and ascorbic acid, sodium ascorbate, isoascorbic acid or sodium isoascorbate as
permitted stabiliser.
__________________________________________________________19th. OCTOBER, 2000
Fish paste.
93. Fish paste shall be a paste prepared from one or more kinds of fish, with or without other
wholesome foodstuffs, condiments, permitted colouring matter and permitted preservatives. It
shall contain not less than 70% fish.
94. Fish cake including fish ball shall be prepared from one or more kinds of fish, with or
without starch, condiments and permitted colouring matter. It shall contain not less than 50%
fish.
Prepared fish.
95. Prepared fish shall be fish product prepared from fish or cured, pickled, salted or smoked
fish, whether whole or comminuted, cooked or uncooked, with or without the addition of other
food, and may be canned. Prepared fish may contain permitted flavour enhancer and permitted
stabiliser.
Canned fish.
96. Canned fish shall be fish or prepared fish packed in clean containers that are hermetically
sealed and processed by heat to ensure preservation. It may contain condiments, potable water,
brine, sauce and edible oils. Canned fish shall contain not less than 55% fish. It may contain
permitted flavour enhancer and permitted stabiliser including phosphate in such proportion that
the total phosphorous content calculated as phosphorous pentoxide does not exceed 0.3% and
calcium disodium ethylenediamine tetra-acetate in a proportion not exceeding 300 mg/kg.
Belacan.
97. Belacan shall be the fish product in the form of paste obtained by salt fermentation of
fresh shrimp or prawn or both. It shall contain not less than 15% salt and 30% protein. Belacan
shall not contain more than 40% water and 30% ash. It may contain permitted preservative,
permitted colouring matter and permitted flavour enhancer.
Fish sauce.
98. Fish sauce shall be fish product in the form of liquid prepared from fresh fish including
shellfish, with salt fermentation and includes budu. It shall contain not less than 15% salt and 5%
protein. Fish sauce may contain permitted preservative, caramel as a colouring matter and
permitted flavour enhancer.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Cincalok.
99. Cincalok shall be the fish product obtained by salt fermentation of fresh shrimp of Acetes
species with the addition of rice or other fermentation carbohydrates. It shall contain not less
than 10% protein and 10% salt. It may contain permitted preservative, permitted colouring
matter and permitted flavour enhancer.
Fish Keropok.
100. Fish keropok shall be the fish product prepared from fish and starch, with or without
condiments. Fish keropok, in its unfried form, shall contain in the case of fish keropok prepared
from fresh fish other than crustacean and mollusc, not less than 15% protein and in the case of
fish keropok prepared from crustacean and mollusc, not less than 6.9% protein. Fish keropok
may contain permitted colouring matter and permitted flavour enhancer.
Prawn keropok.
101. (1) Prawn keropok (unfried) shall be the food product made of starch with or without
the addition of other flours in which wholesome prawn or extract of prawns or both have been
added.
(2) Prawn keropok may contain salt, flavour and permitted colouring matter and shall
contain not less than 3.4% protein (total nitrogen x 6.25) on a dry basis.
102. Otak udang or petis shall be the fish product obtained from prawn by extraction and shall
be concentrated. It may contain other food. It shall not contain more than 26% water. Otak udang
or petis may contain permitted preservative, caramel as a colouring matter and permitted flavour
enhancer.
Pekasam.
103. Pekasam shall be the fish product obtained by the fermentation of fish with the addition
of carbohydrates. It may contain condiments and ingredients necessary to achieve the desired
flavour and shall contain not less than 10% salt. Pekasam may contain permitted preservative,
permitted colouring matter and permitted flavour enhancer.
__________________________________________________________19th. OCTOBER, 2000
104. (1) Edible fats and oils shall mean the fats and oils modified or not and commonly
recognised as wholesome foodstuffs. Unless otherwise specified, the peroxide value of edible
fats and oils shall not be more than 10 milliequivalents of peroxide oxygen per kg of fat or oil.
They may contain permitted anti-oxidants.
(2) Edible fats and oils shall be free from offensive odour and taste.
(3) It shall not contain any mineral oil or any non-food grade fat or oil.
(4) Fat of animal origin must be produced from animal that was healthy at the time of
slaughter and is fit for human consumption.
(5) Edible fat or edible oil in its single form shall be free from admixtures with other
fats and oils.
(6) In these Regulations, where edible fat and edible oil are stated to be derived from
a particular source, they shall have been obtained entirely from that source.
105. No package containing edible fats or oils shall be labelled with the word
“polyunsaturated” or any word of similar meaning, unless the proportion of cis-methylene
interrupted polyunsaturated fatty acids is more than 40% (w/w) of the total fat and the proportion
of saturated fatty acids does not exceed 20% (w/w) of the total.
Coconut oil.
106. Coconut oil shall be oil obtained from the fruit of Cocos nucifera and shall have -
(a) a specific gravity (30°C / 20°C) of not less than 0.915 and not more than 0.920;
(b) a refractive index (40°C) of not less than 1.448 and not more than 1.450;
(c) an iodine value of not less than 7 and not more than 11;
(d) a saponification value of not less than 248 and not more than 264;
(e) a free fatty acid content, calculated as lauric acid, of not more than 0.1% (w/w) if
the oil is refined and 3.5% (w/w) if the oil is not refined;
(f) a Reichert-Meisel value of not less than 6 and not more than 8; and
(g) a Polenske value of not less than 12 and not more than 18.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Corn oil.
107. Corn oil (maize oil) shall be oil obtained from the germ of Zea mays and shall have -
(a) a specific gravity (20°C / 20°C) of not less than 0.917 and not more than 0.925;
(b) a refractive index (20°C) of not less than 1.473 and not more than 1.475;
(c) an iodine value of not less than 103 and not more than 130; and
(d) a saponification value of not less than 187 and not more than 193.
Cottonseed oil.
108. Cottonseed oil shall be oil obtained from the seed of cultivated species if Gossypium and
shall have –
(a) a specific gravity (20°C / 20°C) of not less than 0.915 and not more than 0.928;
(b) a refractive index (20°C) of not less than 1.472 and not more than 1.474;
(c) an iodine value of not less than 99 and not more than 119; and
(d) a saponification value of not less than 189 and not more than 198.
Groundnut oil.
109. Groundnut oil (peanut oil or arachis oil) shall be oil obtained from the seed of Arachis
hypogaea and shall have –
(a) a specific gravity (20°C / 20°C) of not less than 0.915 and not more than 0.928;
(b) a refractive index (20°C) of not less than 1.468 and not more than 1.472;
(c) an iodine value of not less than 80 and not more than 106;
(d) a saponification value of not less than 187 and not more than 196; and
(e) a free fatty acid content, calculated as oleic acid, of not more than 1% (w/w).
__________________________________________________________19th. OCTOBER, 2000
Olive oil.
110. Olive oil shall be oil obtained from the fruit of Olea europaea and shall have -
(a) a specific gravity (20°C / 20°C) of not less than 0.910 and not more than 0.918;
(b) a refractive index (20°C) of not less than 1.468 and not more than 1.471;
(c) an iodine value of not less than 77 and not more than 94;
(d) a saponification value of not less than 184 and not more than 196; and
(e) a free fatty acid content, calculated as oleic acid, of not more than 1.5% (w/w).
Safflower oil.
111. Safflower oil (Carthamus oil or kurdee oil) shall be oil obtained from the seed of
safflower (Carthamus tinctorius L) and shall have –
(a) a specific gravity (20°C / 20°C) of not less than 0.922 and not more than 0.927;
(b) a refractive index (20°C) of not less than 1.472 and not more than 1.476;
(c) an iodine value of not less than 135 and not more than 150; and
(d) a saponification value of not less than 186 and not more than 198.
112. Sesame oil or gingelly oil shall be obtained from the seed of Sesamum indicum and shall
have –
(a) a specific gravity (20°C / 20°C) of not less than 0.915 and not more than 0.923;
(b) a refractive index (20°C) of not less than 1.472 and not more than 1.476;
(c) iodine value of not less than 103 and not more than 120;
(d) a saponification value of not less than 187 and not more than 195; and
(e) a free fatty acid content, calculated as oleic acid, of not more than 3.5% (w/w);
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
113. Soya bean oil shall be oil obtained from the seed of Soja max and shall have -
(a) a specific gravity (20°C / 20°C) of not less than 0.919 and not more than 0.925;
(b) a refractive index (20°C) of not less than 1.472 and not more than 1.476;
(c) an iodine value of not less than 120 and not more than 143;
(d) a saponification value of not less than 189 and not more than 195; and
(e) a free fatty acid content, calculated as oleic acid, of not more than 0.1% (w/w).
114. Sunflower seed oil shall be oil obtained from the seed of Helianthus annuus and shall
have -
(a) a specific gravity (20°C / 20°C) of not less than 0.918 and not more than 0.923;
(b) a refractive index (20°C) of not less than 1.474 and not more than 1.477;
(c) an iodine value of not less than 116 and not more than 143; and
(d) a saponification value of not less than 185 and not more than 195.
115. Rice bran oil shall be edible oil obtained from the rice bran Oryza sativa and shall have -
(a) a specific gravity (30°C / 30°C) of not less than 0.910 and not more than 0.920;
(b) a refractive index (40°C) of not less than 1.460 and not more than 1.470;
(c) a saponification value of not less than 175 and not more than 195; and
116. Rapeseed oil or toria oil shall be edible oil obtained from the seeds of Brassica
campestris, Brassica napus or Brassica tournefortti and shall have –
(a) a specific gravity (20°C / 20°C) of not less than 0.910 and not more than 0.920;
(b) a refractive index (40°C) of not less than 1.465 and not more than 1.469;
(c) a saponification value of not less than 168 and not more than 181;
(d) an iodine value of not less than 94 and not more than 120; and
117. Refined, bleached, deodorised palm stearin shall be the solid fraction obtained by the
fractionation of either crude palm oil, which is subsequently refined, bleached and deodorised or
by the fractionation of refined, bleached, deodorised palm oil as specified in regulation 118.
Refined, bleached, deodorised palm stearin shall have –
(a) an iodine value of not less than 21.6 and not more than 49.4;
(b) a saponification value of not less than 193 and not more than 206;
(d) less than 0.20% free fatty acid (as palmitic acid)
118. Refined, bleached, deodorised palm oil shall be edible oil obtained by a process of
expression or solvent extraction or both, from the wholesome mesocarp of the fruit of Elaeis
guineensis and refined, bleached and deodorised. Refined, bleached, deodorised palm oil shall
have –
(a) a specific gravity (50°C /water at 25°C) of not less than 0.890 and not more than
0.893;
(b) a refractive index (50°C) of not less than 1.450 and not more than 1.460;
(c) a saponification value of not less than 190 and not more than 209; and
(d) an iodine value of not less than 50 and not more than 55.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
119. Refined, bleached, deodorised palm olein shall be the liquid fraction obtained by the
process of fractionation of either crude palm oil which is subsequently refined, bleached and
deodorised, or by the fractionation of refined, bleached, deodorised palm oil as specified in
regulation 118. Refined, bleached, deodorised palm olein shall have –
(b) a saponification value of not less than 194 and not more than 202.
120. Refined, bleached, deodorised palm kernel oil shall be edible oil obtained by the process
of expression or solvent extraction or both from the wholesome kernel of the fruit of Elaeis
guineensis and refined, bleached and deodorised. Refined, bleached, deodorised palm kernel oil
shall have -
(a) a specific gravity (40°C / water at 20°C) of not less than 0.899 and not more than
0.914;
(b) a refractive index (40°C) of not less 1.448 and not more than 1.452; and
(c) an iodine value of not less than 16.5 and not more than 19.
Mustardseed oil.
121. Mustardseed oil shall be edible oil obtained from the seeds of the species Brassica which
includes Brassica hirta, Brassica juncea and Brassica nigra and shall have -
(a) a specific gravity (20°C / water at 20°C) of not less than 0.910 and not more than
0.921;
(b) a refractive index (40°C) of not less 1.461 and not more than 1.469;
(c) a saponification value of not less than 170 and not more than 184; and
(d) an iodine value of not less than 92 and not more than 125.
__________________________________________________________19th. OCTOBER, 2000
Dripping.
122. Dripping (edible tallow) shall be the clean fat rendered from the fat or bones of sheep, ox
or buffaloes and shall have -
(a) a free fatty acid content, calculated as oleic acid, of not more than 2% (w/w);
(b) not more than 1% (w/w) foreign matter, including salt, unavoidably incorporated
in the course of rendering;
(d) a peroxide value of not more than 16 milliequivalents peroxide oxygen per kg fat;
and
(e) an iodine value of not less than 32 and not more than 50.
Lard.
123. Lard shall be clean fat rendered from the meat of swine and shall have –
(a) a free fatty acid content, calculated as oleic acid, of not more than 2% (w/w);
(b) not more than 1% (w/w) foreign matter, including salt, unavoidably incorporated
in the course of rendering; and
Margarine.
124. (1) Margarine shall be the food which is an emulsion of edible animal or vegetable
fats or oils with water or milk products or both and is capable of being used for the same
purposes as butter. Margarine shall contain not less than 80% fat. Margarine shall contain not
more than 16% (w/w) moisture and shall conform to the general standard as laid down in this
Part for edible fats and oils. It shall contain no other substance except salt, permitted colouring
matter, anti-oxidant, emulsifier, flavouring agent and permitted sequestrant as provided in sub-
regulation (4) of regulation 32.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(2) Margarine or table margarine shall be margarine that has added vitamins and shall
contain in each 1 kg –
(a) vitamin A of an amount not less than 8.5 mg of retinol activity; and
(3) Polyunsaturated margarine is table margarine which has not less than 40% cis-
methylene interrupted polyunsaturated fatty acids and not more than 20% saturated fatty acids of
the total fat present.
Vanaspati.
125. (1) Vanaspati shall be the refined edible vegetable oil whether or not it has been
subjected to a process of modification in any form. It shall be prepared from groundnut oil,
cotton seed oil, sesame oil, sesame oil or a mixture thereof or other harmless vegetable oil and
shall have –
(d) not more than 0.25% (w/w) free fatty acids (calculated as oleic acid); and
(e) a slip point of not less than 36° C and not more than 41°C.
(2) Vanaspati on melting, shall be clear in appearance and shall be pleasant to taste
and smell and shall be free from staleness and rancidity.
(3) There shall be printed on the label attached to every package of food described as
“Vanaspati” the words in Malay or English “Mixture of Vegetable Oils” or “Vegetable Cooking
Oil”. Such words shall precede or immediately follow the word “Vanaspati” and shall be printed
with letters of not less than 3 mm in height. No pictorial illustration or any statement suggesting
or likely to suggest that the product is of animal origin shall appear on the label.
__________________________________________________________19th. OCTOBER, 2000
Milk.
126. (1) Milk shall be the normal mammary secretion of cows, buffaloes or goats without
either addition thereto or extraction therefrom and shall contain –
(a) not less than 8.5% (w/w) milk solids other than milk fat;
(2) Milk may have been cooled but shall not have been subjected to heat, irradiation
or any other treatment.
Pasteurised milk.
127. (1) Pasteurised milk shall be milk which has been effectively heat-treated once only
by -
(a) heating the milk to a temperature of not less than 62.8°C and not more
than 65.6°C and holding it at such temperature for not less than 30
minutes, and then immediately and rapidly reducing the temperature to
4.4°C or below; or
(b) heating the milk to a temperature of not less than 72°C and not more than
73.5°C and holding it at such temperature for at least 15 seconds, and then
immediately and rapidly reducing the temperature to 4.4°C or below.
(2) Pasteurised milk after having been subjected to processing by heat as described in
sub- regulation (1) shall immediately be packed aseptically.
128. (1) Ultra heat treated milk or U.H.T milk shall be milk which has been subjected to
heat treatment by being retained at a temperature of not less than 135°C for a minimum of two
seconds and immediately aseptically packed in sterile containers.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(2) Every package of U.H.T. milk shall be date-marked in accordance with regulation
15.
Sterilised milk.
129. (1) Sterilised milk shall be milk which has been filtered or clarified, homogenised
and thereafter heated to and maintained at a temperature of not less than 100°C for a length of
time sufficient to kill all the micro-organisms present and shall be packed in hermetically sealed
containers.
(2) Every package of sterilised milk, except canned sterilised milk, shall be date-
marked in accordance with regulation 15.
Homogenised milk
130. (1) Homogenised milk shall be milk which has been treated by heat and has been
processed in such a manner as to break up the globules of butterfat and to cause them to remain
uniformly distributed throughout the milk. It shall not contain any added substance other than
permitted stabilisers.
(2) Every package of homogenised milk, except canned sterilised homogenised milk,
shall be date-marked in accordance with regulation 15.
131. (1) Reconstituted or recombined milk shall be the product prepared from milk
substances combined with water or milk or both. It shall not contain any added substance other
than permitted stabilisers.
(b) not less than 8.5% (w/w) milk solids other than milk fat.
Evaporated milk.
132. (1) Evaporated milk or unsweetened condensed milk shall be milk which has been
concentrated by the removal of part of its water or milk which is made up of a mixture of milk
substances and water or milk or both.
(a) not less than 31% (w/w) total milk solids including milk fat; and
It may contain sodium, potassium and calcium salts of hydrochloric acid, citric acid, carbonic
acid, orthphosphoric acid and phosphoric acid, vitamins and permitted stabilisers and shall not
contain any other added substances.
(3) (a) Every tin or other receptacle containing evaporated milk or unsweetened
condensed milk shall bear a label on which shall be printed the following –
(b) The declaration shall be completed by inserting the nearest number of litres in
words and figures. The number of litres shall be such as to ensure that the
equivalent quantity is accurately expressed in terms of milk containing not
less than 3.25% (w/w) milk fat and 8.5% (w/w) non-fat milk solids.
133. (1) Sweetened condensed milk shall be milk which has been concentrated by the
removal of part of its water or milk which is made up of a mixture of milk substances with water
or milk or both and to which sugar has been added, and shall contain -
(a) not less than 31% (w/w) total milk solids including milk fat;
(2) (a) Every tin other receptacle containing sweetened condensed milk shall bear a
label on which shall be printed the following -
(b) The declaration shall be completed by inserting the nearest number of litres in
words and figures. The number of litres shall be such as to ensure that the
equivalent quantity is accurately expressed in terms of milk containing not
less than 3.25% (w/w) milk fat and 8.5% (w/w) non-fat milk solids.
Dried milk or milk powder or whole milk powder or dried full cream or full cream milk
powder.
134. (1) Dried milk or milk powder or whole milk powder or dried full cream milk or full
cream milk powder shall be the product resulting from the desiccation of milk and shall contain -
(c) no added substances other than vitamins and one or more permitted
emulsifiers.
(2) (a) Every tin or other receptacle containing dried milk or milk powder or dried
whole milk or dried full cream milk or full cream milk powder shall bear a
label on which shall be printed the following -
(b) The declaration shall be completed by inserting the nearest number of litres in
words and figures. The number of litres shall be such as to ensure that the
equivalent quantity is accurately expressed in terms of milk containing not
less than 3.25% (w/w) milk fat and 8.5% (w/w) non-fat milk solids.
135. (1) Dried half cream milk shall be the product, in powder or solid form, which
remains after the removal from milk or cream of water and part of its fat and shall contain –
(2) (a) Every tin or other receptacle containing dried half cream milk shall bear a
label on which shall be printed the following –
(d) Every tin or other receptacle containing dried half cream milk shall also be
labelled with the words “GUARANTEED 14% BUTTER FAT”. It shall
be printed in red in letters not less than 6 mm in height.
136. (1) Skimmed or separated milk or defatted milk shall be the product remaining after
the removal from milk or cream of its fat, whether or not such substance is condensed,
evaporated, concentrated, powdered, dried or desiccated and whether or not vitaminised, and
includes buttermilk.
(2) Skimmed milk powder shall contain not more than 5% (w/w) moisture. An
aqueous preparation of skimmed milk powder, whether or not vitaminised, when prepared
according to the directions given on the label shall contain not less than 9% (w/w) non-fat milk
solids.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(3) (a) Every tin or other receptacle containing skimmed milk powder shall bear a
label on which shall be printed the following –
(c) Every tin or other receptacle containing liquid skimmed milk shall bear a
label upon which shall be printed the following –
“SKIMMED MILK
NOT SUITABLE FOR CHILDREN”
(d) The declarations in paragraphs (a) and (c) shall comply with regulation
144.
(4) Every package of liquid skimmed milk, except canned sterilised skimmed milk,
shall be date-marked in accordance with regulation 15.
Filled milk.
137. (1) Filled milk shall be any milk, cream or skimmed milk, whether or not condensed,
concentrated, powdered, dried or desiccated to which has been added, or which has been blended
or compounded with or replaced wholly or partly by an equivalent amount of edible vegetable oil
or edible vegetable fat or a combination of these. It shall be subjected to sterilisation or ultra high
temperature, so that the resulting product is an imitation or semblance of milk or milk products.
(2) (a) Every tin or other receptacle containing powdered filled milk shall bear a
label on which shall be printed the following –
This tin / receptacle contains the equivalent of .......... litres of filled milk”.
(b) The declaration shall be completed by inserting the nearest number of litres
in words and figures. The number of litres shall be such as to ensure that
the equivalent quantity is accurately expressed in terms of filled milk
containing not less than 3.25% (w/w) fat and 8.5% (w/w) non-fat milk
solids.
(c) Every tin or other receptacle containing liquid filled milk shall bear a label
on which shall be printed the following –
(d) The declarations in paragraphs (a) and (c) shall comply with regulation
144.
(3) Every package of liquid filled milk, except canned sterilised liquid filled milk,
shall be date-marked in accordance with Regulation 15.
Flavoured milk.
138. (1) Flavoured milk shall be a liquid milk drink made from milk, milk powder,
skimmed milk or skimmed milk powder, flavouring agents or sweetening substances. It may
contain salt, permitted colouring matters and stabilisers and shall contain not less than 2% (w/w)
milk fat.
(2) Flavoured milk shall be labelled with the words “Flavoured Milk” which shall be
immediately preceded or followed by the name of the flavour. The word “Flavoured” and the
name of the flavour shall be in letters at least as large and of the same colour as the letters of
words “milk”.
(3) Every Package of flavoured milk, except canned sterilised flavoured milk, shall
be date-marked in accordance with regulation 15.
139. (1) Lactobacillus milk drink or cultured milk drink shall be a fermented product made
by innoculating pasteurised milk from which a portion of fat may have been added with cultures
of lactic acid producing bacteria. It may contain permitted colouring matters and flavouring
agents.
(2) Lactobacillus milk drink or cultured milk drink shall contain not less than 3%
(w/w) non-fat milk solids.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(3) Lactobacillus milk drink or cultured milk drink which are labelled as
“Lactobacillus milk” or “cultured milk” shall comply with the standards laid down for milk in
respect of milk solid and milk fat content.
(4) Every package of Lactobacillus milk drink or cultured milk drink shall be date-
marked in accordance with regulation 15.
Milk shake.
140. (1) Milk shake shall be the pasteurised or sterilised or ultra high temperature milk, to
which cream, ice-cream, citric acid, tartaric acid or any other food has been added immediately
before sale.
(2) Milk shake shall contain not less than 3% milk fat.
(3) Milk shake may contain permitted flavouring agent and permitted stabiliser.
141. Malted milk powder shall be the product made by combining milk with the liquid
separated from a mash of ground barley malt and meal, with or without the addition of salt,
sodium bicarbonate or potassium bicarbonate in such a manner as to secure the free enzyme
action of the malt extract and by removing water and shall contain –
142. (1) Lactose hydrolysed milk shall be the product made from milk treated with
enzyme lactase to give a low lactose milk, containing glucose and galactose.
(2) Lactose hydrolysed milk shall contain not less than 3.25% milk fat and 8.5% non-
fat milk solids. It shall contain more than 1.25% lactose.
(3) Lactose hydrolysed milk may contain permitted flavouring agent and permitted
colouring matter.
(4) Where lactose hydrolysed milk is flavoured, it shall contain not less than 2% milk
fat and 8% non-fat milk solids. It shall not contain more than 1.25% lactose.
__________________________________________________________19th. OCTOBER, 2000
Whey.
143. Whey shall be the substance remaining after the removal from milk, cream or skimmed
milk of the curd in the process of cheese making, whether or not substance is condensed,
evaporated, concentrated, powdered, dried or desiccated.
Labelling of milk.
144. (1) The labelling required under sub-regulation (3) of regulation 132, sub-regulation
(2) of regulation 133, sub-regulation (2) of regulation 134, sub-regulation (2) of regulation 135,
sub-regulation (3) of regulation 136 and sub-regulation (2) of regulation 137 shall be printed in
dark block type upon a light coloured background within a surrounding line.
(2) The type to be used for the labellings required under sub-regulation (1) stating the
equivalent quantities of various types of milk shall not be less than 3 mm in height (or if the
gross weight of the tin or receptacle does not exceed 330 g, 1.5 mm in height).
(3) The type to be used for the labellings required under sub-regulation (1) other than
that stating the equivalent quantities of various types of milk shall not be less than 6 mm in
height (or if the gross weight of the tin or receptacle does not exceed 330g, 3 mm in height).
(4) The label shall be securely attached to the tin or other receptacle so as to be
clearly visible.
(5) (a) The use of the word “milk” alone in any label shall be reserved exclusively
for describing milk complying with the standards laid down for milk.
(b) Any built-up product shall be so labelled as to make it clear to the purchaser
or consumer that such product is artificial and is not made solely from milk,
and in no case shall the word “milk” be larger than any other word,
descriptive of the product, on the label.
Cream.
145. (1) Cream shall be that portion of milk in which the greater part of the milk fat has
been concentrated. It shall contain not less than 35% (w/w) milk fat and shall not contain any
added substance.
(2) Every package of cream, except sterilised canned cream, shall be date-marked in
accordance with regulation 15.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Homogenised cream.
146. (1) Homogenised cream shall be cream which has been treated by heat and has been
processed in such a manner as to break up the globules of butterfat and cause them to remain
uniformly distributed throughout the milk instead of rising to the surface. It shall not contain any
added substances other than permitted emulsifiers and permitted stabilisers.
147. (1) Reconstituted or recombined cream shall be the product built up of milk
substances with either water or milk or both. It shall not contain any added substance other than
permitted emulsifiers and permitted stabilisers and it shall comply, as to the content of milk fat,
with the standards laid down for cream.
Thickened cream.
148. (1) Thickened cream shall be cream which has been treated by heat, with or without
the addition of sugar, permitted emulsifiers and permitted stabilisers, sucrate of lime or rennet
and containing edible gelatine.
(2) No label on any package containing gelatin shall claim that the food is edible
gelatin unless the common name of the animal from which the edible gelatin is obtained is stated
on such label.
(3) Every package of thickened cream, except sterilised canned thickened cream,
shall be date-marked in accordance with regulation 15.
149. (1) Reduced cream or pouring cream shall be the product containing not less than
18% (w/w) milk fat but not more than 35% (w/w) milk fat and shall comply with all other
standards laid down for cream.
__________________________________________________________19th. OCTOBER, 2000
(2) Every package of reduced cream, except cream, except sterilised canned reduced
cream, shall be date-marked in accordance with regulation 15.
Sour cream.
150 (1) Sour cream is any cream which, following pasteurisation, has been intentionally
soured by the use of lactic acid producing bacteria.
(2) Every package of sour cream shall be date-marked in accordance with regulation
15.
Butter.
151. Butter shall be the solid product derived exclusively from milk or cream or both and shall
be free from rancidity. It shall contain not less than 80% (w/w) milk fat and not more than 16%
(w/w) moisture. It may contain added salt, harmless vegetable colouring matter and permitted
anti-oxidants and shall contain no other added substance, except expressly permitted by these
Regulations.
Recombined butter.
152. Recombined butter shall be the product obtained from anhydrous milk fat, which consists
of 99.9% pure milk fat, with potable water and milk solids or it may contain permitted
emulsifier. In all other respects, it shall comply with the standard for butter prescribed in
regulation 151.
Cheese.
153. Cheese shall be the solid or semi-solid product obtained by coagulating the casein of
milk, skimmed milk, cream or any mixture of these with rennet, pepsin or acid. It may contain
ripening ferments, harmless acid-producing bacterial cultures, special mould cultures, seasoning,
permitted flavouring agent, permitted colouring matter or permitted chemical preservative. It
shall not contain any fat other than milk fat.
Cheddar cheese.
154. Cheddar cheese shall contain not less than 48% (w/w) milk fat in water-free substance
and not more than 39% (w/w) water.
Unnamed cheese.
155. Cheese sold without any name or classification shall contain not less than 48% (w/w)
milk fat in water-free substance and not more than 39% (w/w) water.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Cream cheese.
156. (1) Cream cheese shall be cheese made from cream or from milk to which cream has
been added and shall contain –
(b) not less than 65% (w/w) milk fat on the dry basis; and
157. (1) Processed or emulsified cheese shall be cheese which has been comminuted,
emulsified and pasteurised. It shall contain --
(b) not less than 45% (w/w) milk fat on the dry basis; and
158. Cheese spread or cheese paste shall be a pasteurised spreadable cheese and shall conform
to the standards prescribed for processed or emulsified cheese, except that the moisture content
shall not more than 60% (w/w).
Cottage cheese.
159. (1) Cottage cheese shall be cheese made from pasteurised milk from which part of its
fat has been removed or by the addition of dried non-fat milk solids.
(2) Cottage cream shall not contain more than 80% water.
160. (1) Club cheese or luncheon cheese shall be the product obtained by mixing cheese
with other food and shall contain -
(b) not less than 40% milk fat on a water-free basis; and
(2) Club cheese or luncheon cheese may contain permitted preservative, permitted
colouring matter, permitted flavouring agents and permitted emulsifier.
161. Dried cheese or powdered cheese shall be the product obtained by the drying of cheese. It
shall not contain more than 8% water. It may contain permitted preservative and not more than
4% emulsifier.
Yoghurt.
162. (1) Yoghurt shall be fermented product made by innoculating pasteurised milk from
which a portion of the fat may have been removed before pasteurisation, or to which dried milk
or dried non-fat milk solids have been added before pasteurisation with cultures of Lactobacillus
bulgaricus and one or more of the following bacteria, namely Streptococcus thermophilus,
Lactobacillus acidophilus and Banterium yohurtii. Lactobacillus bulgaricus and one or more of
such other bacteria as aforesaid shall predominate substantially in the product. Yoghurt may
contain sugar and permitted colouring matter and flavouring agent. Yoghurt includes low fat
yoghurt, fat reduced yoghurt, non-fat yoghurt and skimmed milk yoghurt.
(2) Yoghurt shall contain not less than 8.5% milk (w/w) solids other than milk fat.
(3) Yoghurt other than low-fat yoghurt, fat reduced yoghurt, skimmed milk yoghurt
and non-fat yoghurt shall contain not less than 3.25% (w/w) milk fat.
(4) Low-fat yoghurt or fat-reduced yoghurt shall contain not more than 2% (w/w)
milk fat.
(5) Non-fat yoghurt or skimmed milk yoghurt shall contain not more than 0.5% (w/w)
milk fat.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(6) Every package of yoghurt shall be date-marked in accordance with regulation 15.
Fruit yoghurt.
163. (1) Fruit yoghurt shall be yoghurt blended together with fruit, fruit pulp, sliced fruit
or fruit juice, with or without sugar, permitted preservatives or permitted colouring matter.
(2) Fruit yoghurt shall contain not less than 8.5% (w/w) milk solids other than fat and
not less than 1% (w/w) milk fat and not less than 5% (w/w) fruit or fruit juice.
(3) Every package of fruit yoghurt shall be date-marked in accordance with regulation
15.
Ghee or ghi.
164. (1) Ghee or ghi shall be the pure clarified fat obtained by the removal of water and
non-fat solids from butter or cream. It shall conform with the following standards –
(b) not more than 3% (w/w) free fatty acid calculated as oleic acid;
(2) The word “ghee” or “ghi” either by itself or in combination with other words shall
not be used on any label as a description of any article other than ghee or ghi as defined in sub-
regulation (1).
Ice-cream.
165. Ice-cream shall be the frozen preparation of milk or cream or milk products in which
part or the whole of milk fat may have been replaced by other edible fat or oil, with or without
the addition of sugar. It shall contain not less than 5% (w/w) fat and less than 7.5% (w/w) non-fat
milk solids.
__________________________________________________________19th. OCTOBER, 2000
Dairy ice-cream.
166. Dairy ice-cream or full ice-cream or dairy ice-cream shall be frozen preparation of milk
or cream or milk products, with or without the addition of sugar. It shall contain not less than
10% (w/w) fat and not less than 7.5% (w/w) non-fat milk solids.
Milk-ice.
167. Milk-ice shall be the frozen food containing not less than 2.5% (w/w) milk fat and not
less than 7% (w/w) non-fat milk solids.
Frozen confection.
168. (1) Frozen confection shall be the frozen preparation of water and one or more
wholesome foods including non-fat milk solids, fruit pulp, fruit juice, nuts or beans, with or
without the addition of sugar, permitted flavouring agents, permitted colouring matters and
permitted stabilisers.
(2) Frozen confection includes water ices and iced sherbet and ice lollies.
Sauce.
169. Sauce other than those otherwise specified shall be a liquid or semi-liquid savoury
product prepared from foodstuffs with or without spices.
170. Soya bean sauce shall be a clear, salty, brown liquid made from sound soya beans, with
or without wholesome foodstuffs, by either enzymic reaction or acid hydrolysis or by both
methods. It must be palatable and free from any offensive odour or any mould, except harmless
strains of Aspergillus belonging to the flavus-oryzae group. It may contain sugar, caramel and
permitted chemical preservative. The total nitrogen content shall not be less than 0.6% (w/v) and
not less than 10% salt.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Oyster sauce.
171. Oyster sauce shall be the product made from oyster extract, salt, edible starch, with or
without the addition of vinegar, citric acid, tartaric acid, monosodium glutamate, permitted
preservatives and colouring matters. It shall contain not less than 2.5% (w/w) protein (N X 6.25).
Tomato sauce.
172. Tomato sauce, ketchup, catsup and relish shall conform with the following standards –
(a) it shall contain not less than 4% (w/w) tomato solids derived from clean and
wholesome tomatoes;
(b) it shall be strained, with or without heating, so as to exclude seeds or other coarse
or hard substances;
(c) it shall contain no fruit or vegetable other than tomato except onion, garlic, spices
and condiments added for flavouring purposes; and
(d) it may contain salt, sugar and vinegar (0.8% total acidity) and shall not contain
any added colouring matter.
Chilli sauce.
173. Chilli sauce or chilli paste shall be the product made from sound ripe chillies. It shall
contain not less than the equivalent of 5% (w/w) chillies. It may contain spices, salt, garlic,
edible starch, tomatoes, onion, sugar, vinegar (0.8% total acidity) and shall contain no other
substance except permitted chemical preservatives, colouring matters, stabilisers and flavour
enhancers.
Vinegar.
174. (1) Vinegar shall be the liquid produced by either or both alcoholic and acetous
fermentation of one or more of the following -
malt, spirit, wine, cider, alcoholic liquors, fruit, honey, dextrose, sugar (including
unrefined crystal sugar and refined syrups or molasses).
(b) no mineral acid or any other added substance or colouring matter except
caramel.
__________________________________________________________19th. OCTOBER, 2000
(3) Every package containing vinegar shall be labelled in accordance with regulation
178.
Distilled vinegar.
175. (1) Distilled vinegar shall be the liquid produced by the distillation of vinegar.
(3) Every package containing distilled vinegar shall be labelled in accordance with
regulation 178.
Blended vinegar.
176. (1) Blended vinegar shall be the liquid produced by mixing vinegar with distilled
vinegar. It shall contain not less than 50% vinegar.
(3) Every package containing blended vinegar shall be labelled in accordance with
regulation 178.
177. (1) Artificial or imitation vinegar shall be a mixture of water and acetic acid, with or
without flavouring essences.
(a) not less than 4 g acetic acid and not more than 12.5 g acetic acid in 100 ml;
and
(b) no mineral acid or any other substance or colouring matter except caramel and
permitted flavouring agents.
Labelling of vinegar.
178. (1) There shall be legibly printed in Malay or English on the label on or attached to
every package which contains vinegar, the word “Vinegar” accompanied by a statement of the
material from which the vinegar was brewed.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(2) There shall be written in Malay or English on the label on or attached to every
package containing artificial or imitation vinegar the words “IMITATION VINEGAR” in capital
letters so as to be clearly visible to the purchaser. Such capital latter shall not be less than 12 mm
in height.
Salad dressing.
179. (1) Salad dressing shall be a mixture of either vegetable or milk fat with vinegar or
citrus fruit juice or both, with or without other foodstuffs, permitted colouring matters,
flavouring agents, emulsifiers and sequestrants.
(2) Salad dressing described as mayonnaise shall be a product that contains not less
than 30% (w/w) vegetable oil and in which the sole emulsifier is egg yolk or whole egg.
Pickles.
180. Pickles shall be sound vegetable or fruits or both, preserved in either vinegar or acetic
acid, lactic acid, malic acid or tartaric acid, with or without -
(b) salt;
Chutney.
181. Chutney shall be a preparation made from sound vegetable or fruits or both with spices,
salt, onion, garlic, sugar, vinegar or acetic acid and shall contain not less than 50% (w/w) total
soluble solids.
Sugar.
182. Sugar shall be the food chemically known as sucrose and if sold as granulated, loaf cut,
cube, milled or powdered, shall contain not less than 99.5% (w/w) sucrose. It shall not yield
more than 0.03% sulphated ash.
__________________________________________________________19th. OCTOBER, 2000
183. Refined soft brown sugar shall contain not less than 96% (w/w) total sugar (sucrose and
reducing sugar) in which the reducing sugar shall not be more than 4% (w/w). It shall not yield
more than 3.5% sulphated ash. It shall have passed through a refining process.
184. In these Regulations, sugar sold under the description “coloured sugar” or “rainbow
sugar” or any other description indicating a decorative product, excluding soft brown sugar, may
contain permitted colouring matter, but in all other respects shall comply with the standard for
sugar prescribed in regulation 182.
185. Icing sugar or icing mixture shall be powdered sugar, with or without added permitted
colouring matter and shall contain not more than 5% (w/w) starch. It shall contain not less than
97% sugar.
Molasses.
(a) the mother liquor obtained by evaporating juice or sugarcane until a large
proportion of sugar has been separated by crystallisation; or
(b) the syrup food obtained by evaporation and partial inversion of the juice of
sugarcane, which juice may or may not be clarified with or without the addition of
sulphurous acid and shall contain not more than 25% (w/w) moisture and 12%
(w/w) sulphated ash.
Table molasses.
187. Table molasses shall be molasses which contain less than 3% (w/w) sulphated ash.
Dextrose anhydrous.
188. Dextrose anhydrous shall be purified and crystallise D-glucose without water of
crystallisation. It shall contain not less than 99.5% (w/w) D-glucose on a dry basis and the total
solids content shall not be less than 98% (w/w). It shall not yield more than 0.25% sulphated ash.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Dextrose monohydrate.
189. Dextrose monohydrate shall be purified and crystallised D-glucose containing one
molecule of water of crystallisation. It shall contain not less than 99.5% (w/w) D-glucose on a
dry basis and the total solids content shall not be less than 90% on a dry basis. It shall not yield
more than 0.25% sulphated ash.
Glucose.
190. (1) Glucose shall be the solid product obtained by the hydrolysis of wholesome
starch.
(2) Glucose -
(a) shall contain not less than 70% reducing sugars calculated as dextrose
anhydrous; and
(4) There shall be written in the label on a package containing glucose, a statement of
the percentage of reducing sugars present, calculated as dextrose anhydrous.
Glucose syrup.
191. (1) Glucose syrup shall be the product resulting from the controlled hydrolysis of
wholesome starch and shall consist of reducing sugars, dextrin and water.
(a) shall contain not less than 25% reducing sugars calculated as dextrose
anhydrous;
(4) There shall be written in the label on a package containing glucose syrup, a
statement of the percentage of reducing sugars present, calculated as dextrose anhydrous.
__________________________________________________________19th. OCTOBER, 2000
Refiner’s syrup.
192. (1) Refiner’s syrup shall be the clean, partially refined liquid product prepared from a
source of sugar.
Gula Melaka.
193. (1) Gula Melaka shall be the sugary product made from the sap of the unopened
spathe the inflorescence of the coconut palm Cocos nucifera.
(i) 1% protein;
Gula kabong.
194. (1) Gula kabong shall be the sugary product made from the sap of the male
inflorescence of the coconut palm Arenga pinnata.
(i) 1% protein;
Fructose.
(2) Fructose –
196. (1) High fructose glucose syrup shall be the bright, clear, viscous, colourless syrup
produced by controlled hydrolysis and isomerisation of starch.
Honey.
197. Honey shall derived entirely from nectar of flower and other sweet exudation of plants by
the work of bees and shall contain not more than -
and shall contain not less than 60% (w/w) reducing sugars, expressed as invert sugar. It shall not
contain any added artificial sweetening substance, colouring matter or any other foreign
substance.
Sugar confectionery.
198. (1) “Sugar confectionery” means any solids or semi-solid product complete in itself
and suitable for consumption without further preparation or processing of which the
characteristic ingredient is carbohydrate sweetening substance, with or without the addition of
edible fat, dairy product, gelatin, edible gums, nuts or preserved fruit, and includes sweetened
liquorice and chewing gum, but does not include chocolate confectionery, sugared flour
confectionery, any kind of ice-cream, ice lollies, table jellies, table jelly preparations, soft drink
crystals, soft drink preparation, slab meringues or pharmaceutical products.
(2) Sugar confectionery shall not contain residues of mineral hydrocarbon exceeding
the permitted levels specified in regulation 42.
Table confection.
199. (1) In these Regulations, “table confection” means any preparation including jelly
crystals that is suitable and intended for use as a dessert or for ready conversion into a dessert
and for which no other standard is prescribed in these Regulations.
(2) Table confection may contain permitted colouring matter, permitted flavouring
agent and permitted stabiliser.
Nut.
200. Nuts shall be the clean, sound, edible seeds, kernels and other similar parts of plants that
are not classified as cereals, vegetables, fruits or spices and shall include coconut. Nuts may have
their outer integument. Nuts may contain added salt, edible fat or edible oil and may be roasted.
They shall be free from moulds and insect infestation.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Coconut milk.
201. (1) Coconut milk shall be the emulsion extracted from fresh, sound, ripe kernel of the
fruit of Cocos nucifera.
(ii) 3% protein;
Coconut cream.
202. (1) Coconut cream shall be the viscous emulsion recovered by centrifuging coconut
milk or the upper creamy layer obtained after allowing fresh coconut milk to stand for several
hours. It may be canned or frozen.
(3) Coconut cream may contain permitted emulsifier and permitted anti-oxidant.
203. (1) Coconut cream powder shall be the soluble white powder made from coconut
milk as specified in regulation 201.
(3) Coconut cream may contain permitted emulsifier and permitted anti-oxidant.
Desiccated coconut.
204. (1) Desiccated coconut shall be the dried and shredded kernel of the fruit of Cocos
nucifera.
Peanut butter.
205. (1) Peanut butter shall be the product prepared by grinding clean, sound, roasted
peanut kernels that have been decorticated.
(3) Peanut butter may contain permitted emulsifier and permitted anti-oxidant.
(4) Peanut butter shall comply with the microbiological standard prescribed in
regulation 41.
Tea.
206. (1) “Tea” shall be the leaves and leaf-buds of any of the varieties of Camellia sinesis
prepared by the usual trade processes.
(2) Tea shall yield not more than 7% (w/w) or less than 4% (w/w) ash, of which at
least one-half shall be soluble in water. It shall yield at least 30% (w/w) of water soluble extract.
It shall not contain spurious, exhausted, decayed, mouldy leaves or stalks, or any matter for
facing, colouring or for any other purpose.
207. Tea dust, tea siftings and tea fannings shall be respectively the dust, siftings and fannings
of tea that conform to standard prescribed for tea except that they shall yield not more than 5%
(w/w) ash insoluble in hydrochloric acid.
Instant tea.
208. (1) Instant tea shall be prepared from wholesome leaves of any of the varieties of
Camellia sinesis and shall be in the form of free flowing powder.
(3) Instant tea shall dissolve in boiling water in 30 seconds with moderate stirring and
the infusion shall have the colour, taste and flavour of freshly brewed tea.
__________________________________________________________19th. OCTOBER, 2000
Brewed tea.
209. Brewed tea is a beverage prepared from tea, tea dust, tea siftings, tea fannings or instant
tea, with or without the addition of sugar or milk and shall contain no added colouring matter.
Scented tea.
210. Scented tea shall be tea to which has been added harmless, natural, aromatic substance
such as jasmine flowers, rose petals, essence of bergamot, mint or lemon, and spices. It shall not
contain other foreign substances.
Coffee.
211. “Coffee” shall be the seed or ground seed of one or more of the various species of Coffee.
212. (1) Coffee and chicory shall be a mixture of ground coffee and ground chicory. It
shall contain not less than 50% (w/w) coffee and shall not contain any foreign substance.
(2) There shall be legibly printed in Malay or English on the label on or attached to
every package which contains coffee mixed with chicory, a statement in which the words
“Coffee and Chicory” are printed in larger letters than any other words on the label, immediately
followed by a statement of the percentage proportion in which the ingredients of the mixture are
present, printed in type of not less than 3 mm in height, in the following form -
“Containing not less than (here insert the number of parts per cent of coffee) parts
per cent of coffee”.
(3) The word “coffee” and expressions which include the word “coffee” shall not be
printed on any statement or label printed on or attached to any package which contains a mixture
of coffee and chicory unless it is conjoined with the words “ and chicory”.
Coffee mixture.
213. (1) Coffee mixture shall be ground coffee mixed with other ground food substances.
Such mixtures shall contain not less than 50% (w/w) coffee and shall not contain any harmful
substance.
(2) There shall be legibly printed in Malay or English on the label or attached to every
package which contains any mixture of coffee and substances other than chicory, a statement in
which the words “Coffee Mixture” are printed in larger letters than any other words on the label,
immediately followed by a statement of the ingredients of the mixture and of the proportion in
which the ingredients of the mixture are present, printed in type of not less than 3 mm in height in
the following form –
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
“Containing (here insert the number of parts per cent of coffee) parts per cent of
coffee mixed with (here insert the number of parts per cent of other ingredients)
parts per cent of (here insert the names of such other ingredients)”.
(3) The word “coffee” and expressions which include the word “coffee” shall not be
printed on any statement or label printed on or attached to any package which contains a mixture
of coffee with substances other than chicory unless it be conjoined with the word “mixture”.
(4) Where any coffee mixture is sold otherwise than prepacked, there shall be legibly
written or printed in Malay or English on a label conspicuously attached, so as to be clearly
visible to the purchaser, to every container or vessel in which such coffee mixture is stored
immediately prior to sale, a statement in which the words “Coffee Mixture” are written in larger
letters than any other words on the label, immediately followed by a statement of the ingredients
of the mixture which complies with the requirements sub-regulations (2) and (3).
214. Instant coffee or soluble coffee shall be the dried soluble solid obtained from a water
extraction of coffee and shall be in the form of a free-flowing powder having the colour, taste
and flavour characteristic of coffee. It shall be free from impurities and shall not contain chicory
or any other added substances. It shall contain not more than 4% (w/w) moisture and not more
than 12% (w/w) total ash and not less than 2.8% (w/w) anhydrous caffeine on the moisture-free
basis. It shall dissolve in boiling water in 30 seconds with moderate stirring.
215. (1) Instant coffee and chicory or soluble coffee and chicory shall be the dried soluble
solid obtained from a water extraction of coffee and chicory of which not less than 50% shall be
coffee. It shall contain not less than 0.5% (w/w) anhydrous caffeine on a moisture-free basis. It
shall comply with the labelling requirements laid down for coffee and chicory in regulation 212.
(2) There shall be legibly printed in Malay or English on the label or attached to every
package which contains instant coffee and chicory a statement in which the words “Instant Coffee
and Chicory” or “Soluble Coffee and Chicory” are printed in larger letters than any other words
on the label.
__________________________________________________________19th. OCTOBER, 2000
(3) The words “instant coffee” or “soluble coffee” and expressions which include the
words “instant coffee” or “soluble coffee” shall not be printed on any statement or label printed
on or attached to any package which contains a mixture of instant coffee and chicory unless the
words are conjoined with the words “and chicory”.
Decaffeinated coffee.
216. Decaffeinated coffee shall be coffee which contains not more than 0.1% (w/w) anhydrous
caffeine. It shall contain no ingredient other than those normally present in coffee.
Cocoa beans.
217. Cocoa beans (cacao beans) shall be the seeds of Theobroma cacao L, or other closely
related species.
Cocoa nibs.
218. Cocoa nibs (cacao nibs, cracked cocoa) shall be prepared by heating and cracking
cleaned, dried or cured cacao beans and removing the shell therefrom.
219. Cocoa paste, cocoa mass or cocoa slab shall be the solid or semi-solid mass produced by
grinding cocoa nibs. It shall not contain any foreign fat or oil.
220. Cocoa, cocoa powder or powdered cocoa shall be the powdered cocoa paste, deprived or
not of a portion of its fat. It shall not contain any foreign fat or oil.
221. Cocoa essence or soluble cocoa shall be the product obtained by treating cocoa paste
deprived or not of a portion of its fat with alkali or alkaline salt. It shall not contain more than
3% (w/) added alkali or alkaline salt, estimated as potassium carbonate and shall not contain any
foreign fat or oil.
Chocolate.
Milk chocolate.
223. (1) Milk chocolate shall be chocolate containing milk solids. It shall contain,
calculated on the dry matter, not less than 2% (w/w) milk fat and not less than 10.5% (w/w) fat-
free milk solids.
(2) Any milk chocolate described as rich full cream or dairy milk chocolate shall
contain, calculated on the dry matter, not less than 4.5% (w/w) milk fat and not less than 10.5%
(w/w) fat-free milk solids.
White chocolate.
224. (1) White chocolate shall be product prepared from cocoa butter, sugar, with or
without milk components and other food.
(2) White chocolate may contain not more than 5% of milk fat or edible vegetable fat
other than cocoa butter.
Chocolate confectionery.
225. (1) “Chocolate confectionery” shall be any solid or semi-solid product complete in
itself and suitable for consumption without further preparation or processing of which the
characteristic ingredient is chocolate or cocoa, with or without the addition of nuts or fruits, and
includes products made by encrusting sugar confectionery and other ingredients in chocolate,
but does not include chocolate, chocolate coated, filled or flavoured biscuits, any type of ice-
cream or pharmaceutical products.
(2) The chocolate portion of any chocolate confectionery shall comply with the
standards laid down for chocolate in these Regulations.
226. (1) Raw fruit or fresh fruit shall be the fruit that is not dried, pulped, dehydrated,
frozen, canned, candied or pickled. It shall not be withered, shrivelled or discoloured.
(2) For the purposes of this regulation, edible food grade wax may be used in the
cleaning and preparation of raw fruit for sale.
__________________________________________________________19th. OCTOBER, 2000
Dried fruit.
227. (1) Dried fruit shall be the clean, sound raw fruit that has been prepared and dried
under natural or artificially induced conditions.
(2) Dried fruit may contain sugar, glucose, glycerol, sorbitol, edible fat and edible oil
and not more than 0.3% liquid paraffin.
(3) For the purposes of this regulation, edible food grade wax may be used in the
cleaning and preparation of dried fruit for sale.
(4) Dried fruit may contain permitted preservative and permitted colouring matter, and
in the case of dried bananas, it may contain calcium disodium ethylenediamine tetra-acetate in a
proportion not more than 315 ppm, and ascorbic acid as permitted stabiliser.
228. (1) Mixed dried fruit shall be the product prepared by mixing dried fruits.
(a) shall contain not less than 70% dried fruit; and
(3) There shall be written in the label on a package containing mixed dried fruit the
words “mixed dried fruit” or “dried (state the name of the fruits)”, as the case may be.
229. (1) Candied fruit or glaced fruit or crystallised fruit shall be the product obtained by
treating the edible parts of raw fruit or mixture of raw fruits with sugar, glycerol or sorbitol.
(2) Candied fruit or glaced fruit or crystallised fruit may contain permitted
preservative.
(4) There shall be written in the label on a package containing candied fruit or glaced
fruit or crystallised fruit the words “candied fruit” or “glaced fruit” or “crystallised fruit”, or
“candied” or “glaced” or “crystallised”, as the case may be, immediately followed by the name or
names of the fruit from which the content has been prepared.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Salted fruit.
230. (1) Salted fruit shall be the product obtained by treating fruit with salt.
231. Dried salted fruit shall be the product obtained by treating fruit with salt, with or without
sugar and dried under natural or artificially induced condition.
Candied peel.
232. (1) Candied peel shall be the product obtained by treating the peel of fruit with sugar,
glycerol or sorbitol.
Canned fruit.
233. (1) Canned fruit shall be the sound fruit of one type, packed in clean containers that
are hermitically sealed and processed by heat. Canned fruit may contain sugar and potable water.
234. (1) Canned fruit cocktail shall be a mixture of two or more types of sound fruits
packed in clean containers that are hermitically sealed and processed by heat. Canned fruit
cocktail may contain sugar and potable water.
(3) Cherries in canned fruit cocktail may contain permitted colouring substance.
Fruit juices.
235. (1) Fruit juice shall be the unfermented liquid extracted from sound, ripe, fresh fruit,
with or without sugar, dextrose, invert sugar, liquid glucose, permitted colouring matters,
chemical preservatives and ascorbic acid.
__________________________________________________________19th. OCTOBER, 2000
(2) The acidity of the finished product calculated as citric acid monohydrate -
(a) in the case of pure lemon juice or pulp, shall not less than 4% (w/v);
(b) in the case of pure lime juice, shall not be less than 5% (w/v); and
(c) in the case of other juices, shall not be less than 3.5% (w/v).
(3) Fruit juice which is made by the dilution of concentrated fruit juice shall be fruit
juice made by the addition of water to concentrated fruit juice by an amount which is equal to the
volume of water originally removed from fruit juice in the making of concentrated fruit juice.
(4) Fruit juice which is made by the dilution of concentrated fruit juice shall be so
indicated on the label in letters not less than 3 mm in height.
236. Concentrated fruit juice shall be fruit juice which has been reduced by the removal of
water to a volume not exceeding 50% of its original volume, with or without the addition of
ascorbic acid and permitted colouring matters.
Nectar.
237. (1) Nectar shall be the unfermented pulpy fruit product, intended for direct
consumption, obtained by blending the total edible part of a sound and ripe fruit whether
concentrated or not, with one or more of the following, namely water, sugar, dextrose, invert
sugar, liquid glucose, permitted colouring matter, citric acid, malic acid and tartaric acid.
(2) Nectar may contain ascorbic acid either as an anti-oxidant or as a vitamin and shall
contain no substance other than those mentioned in this regulation.
(3) The percentage by weight of fruit ingredient in the form of puree, pulp, juice or
concentrate in nectar shall –
(a) in the case of citrus fruit nectar, be not less than 50%;
(b) in the case of peach and pear nectars, be not less than 40%;
238. Fruit juice cordials, squashes or syrups shall be composed of the juices of sound fruits,
water and sugar, with or without the addition of ascorbic acid, malic acid, tartaric acid, permitted
emulsifier or stabilizer, flavouring agent, colouring matter or chemical preservative. They shall
contain not less than 15% fruit juice and not less than 25% sugar. They may contain glycerine up
to and not exceeding a proportion of 10%. They shall contain no other added substance.
239. Fruit drink or fruit crush shall be the drink for consumption without dilution and shall
contain fruit juice.
JAMS
Jams.
240. (1) Jam, conserve or preserve, shall be the product made by processing fresh, canned
or dried fruit or fruit pulp, by boiling to a suitable consistency with water, sugar, dextrose, invert
sugar or liquid glucose either singly or in combination, with or without citric acid, malic acid or
tartaric acid, permitted chemical preservative or colouring matter, pectin in the form of fruit juice
or pulp or powder, the sodium, potassium or calcium salts of citric acid, malic acid and tartaric
acid, together with sodium hydroxide and sodium bicarbonate.
(2) Jam, conserve or preserve, shall contain not less than 35% (w/w) of the fruits from
which it is purported to be made.
(3) Jam shall contain not less than 35% of fruit except that passion fruit jam and ginger
jam may contain not less than 6% and 5% fruit respectively.
Fruit jelly.
241. (1) Fruit jelly shall be jam made from pulped fruit that been strained.
(2) Fruit jelly may contain permitted preservative, permitted colouring matter,
permitted flavouring agent and permitted stabiliser.
Marmalade.
242. Marmalade shall be the product made from any combination of peel, pulp and juice of the
named citrus fruit by boiling to a suitable consistency with water, sugar, dextrose, invert sugar,
liquid glucose either singly or in combination, with or without citric acid, malic acid or tartaric
acid, lemon or lime juice, pectin in the form of fruit juice or pulp or powder, permitted chemical
preservatives or colouring matters, the sodium, potassium or calcium salts of citric acid, malic
acid and tartaric acid together with sodium hydroxide and sodium bicarbonate.
__________________________________________________________19th. OCTOBER, 2000
243. Kaya or egg jam shall be the product made from egg, sugar, coconut milk (extract of
coconut), flavouring, with or without the addition of permitted emulsifier and colouring matter. It
shall contain not less than 3% (w/w) protein (N x 6.25) on a dry basis and shall contain not more
than 35% (w/w) moisture. It shall contain no added Class II preservatives.
Pectin.
244. Pectin shall be the product obtained by the dilute acid extraction of apples, citrus peel or
other fruits. It may contain permitted preservatives.
245. Jam setting compound shall be a product of pectin and sugar and either citric acid, malic
acid, or lactic acid. It may contain permitted preservative.
NON-ALCOHOLIC DRINKS
246. (1) Natural mineral water shall be underground water obtained directly from
underground water bearing strata and characterised by its content of certain mineral salts and their
relative proportions and the presence of trace elements or other constituents.
(2) No water shall be advertised, labelled or sold as natural mineral water for the
purpose of these Regulations unless documentary evidence to the satisfaction of the Director is
furnished from the place of origin that the natural mineral water is genuine.
(3) Natural mineral water shall not be subjected to any treatment other than -
(c) the addition of carbon dioxide, so long as the package containing the natural
mineral water is labelled with the appropriate description.
(4) (a) Notwithstanding anything to the country in these Regulations, natural mineral
water shall contain not more than –
(6) Where the natural mineral water contains more than 600 ppm of sulphate other
than calcium sulphate, package containing the natural mineral water shall bear a statement
indicating the natural mineral water may be laxative.
(7) For the purpose of this regulation, natural mineral water includes spring water.
247. (1) Flavoured cordial or syrup shall be composed of water and sugar, with or without
the addition of fruit juice, ascorbic acid, permitted emulsifiers and stabilisers, colouring matters,
flavouring agents and chemical preservatives. They shall contain not less than 25% (w/v) sugar.
They may contain glycerine up to and not exceeding a proportion of 10% (w/v). They may contain
caffeine-containing plant extract as permitted flavouring agent in proportion not exceeding 1.000
ppm. They shall contain no other added substance.
(2) Any flavoured cordial or syrup shall be labelled in one of the following manners –
248. Soya bean milk shall be a liquid food made by extraction from sound soya beans. It may
contain sugar and harmless botanical substances and shall contain no other substance except
permitted stabilisers, emulsifiers and chemical preservatives. The protein content of soya bean
milk (total N x 6.25) shall not be less than 2% (w/v).
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
249. Flavoured soya bean milk shall be soya bean milk with added permitted flavouring agents
and shall comply with the standards laid down for soya bean milk in respect of protein. It may
contain permitted colouring matter.
Soft drink.
250. (1) Soft drink shall be any substance in liquid or solid form intended for sale as drink
for human consumption, either with or without or after dilution, and includes -
(d) soda water, Indian or quinine tonic water, and any carbonated water
whether flavoured or unflavoured;
(e) ginger beer and any beverage made from any harmless herbal or botanical
substance;
(f) soya bean milk and soya bean milk drink; and
(b) water from natural springs, whether in its natural state or with added
mineral substances;
(c) tea, coffee, cocoa or chocolate, or any preparation of tea, coffee, cocoa or
chocolate;
(e) any cereal product, except flavoured barley water and cereal products
containing alcohol, which are not intoxicating liquor as defined in these
Regulations;
__________________________________________________________19th. OCTOBER, 2000
(f) meat, yeast or vegetable extracts, soup or soup mixtures, or any similar
product;
(g) tomato juice, vegetable juice, or any preparation of any such juice or juices;
Botanical beverage.
251. (1) Botanical beverage shall be the soft drink composed of potable water, edible
portions or extracts of plants or herbs, with or without sugar, glucose or carbon dioxide and
includes herbal tea derived from the plant Mesona chinesis, chrysanthemum tea derived from the
plant Chrysanthemum morifolium and herbal beverage.
(3) For the purpose of sub-regulation (2), only natural flavouring agent may be added
to botanical beverage.
(4) There shall be written in the label on a package containing botanical beverage the
words “botanical beverage” or “herbal beverage” immediately followed by the name of the
botanical source of beverage, or “(state the name of the botanical source of the beverage)
“beverage or “herbal tea” or “chrysanthemum tea”, as the case may be.
252. (1) The term “non-alcoholic” shall be reserved only for those products which contain
not more than 0.5% (v/v) alcohol at 20°C.
(2) Any drink for consumption without dilution which incorporates the name of a fruit,
vegetable or flower in its name but does not use the juice of that fruit, vegetable or flower shall be
labeled in the following manner –
ALCOHOLIC DRINKS
Intoxicating liquors.
253. (1) Intoxicating liquor shall be liquor of any description containing more than 0.5%
(v/v) alcohol at 20°C and which is fit, intended or can by any means be converted for use as a
beverage, and includes “toddy” but does not include denatured spirit.
(2) No liquor for which medicinal properties are claimed shall be advertised, labelled
or sold as food.
254. Ale, beer, lager, porter or stout shall be a fermented liquid containing not less than 1.0%
(v/v) alcohol at 20°C. It shall be brewed from a mash of malted or other grain and sugar or
dextrose or both, with hops or other harmless vegetable bitters.
Wine.
255. (1) Wine shall be the product solely of the alcoholic fermentation of the juice or must
of grapes, with or without the addition of pure grape spirit fortification.
(2) Dry wine means wine produced by complete fermentation of the sugar contained in
the juice or must of the grapes from which it is made.
(3) Sweet wine means wine containing sugar derived only from the juice or must of the
grapes from which it is made.
(4) In these Regulations, the common name for wine shall also mean any words
indicating the specific type of grapes from which the wine is made or the locality from which the
grapes used originated or the locality in which the wine was made.
Malt wine.
256. Malt wine or any wine which purports to contain any malt extract shall be wine
conforming to the general standard for wine, to which has been added malt extract so that the
resultant wine contains not less than 5% (w/v) malt extract.
__________________________________________________________19th. OCTOBER, 2000
Quinine wine.
257. Quinine wine shall be wine containing quinine or compounds of quinine (calculated as
quinine hydrochloride) in proportion of not less than 0.5 mg per ml and not more than 2.3 mg per
ml.
258. Aromatic wine, wine cocktail and vermouth shall be wine to which has been added
harmless botanical bitters, aromatics or other permitted flavouring agents. It may be coloured
with caramel and may be sweetened with sugar, dextrose, invert sugar, raisins or other dried
grapes. It shall contain not more than 24.0% (v/v) alcohol at 20°C.
259. Port and sherry shall be fortified wines and shall contain not less than 17.0% (v/v)
alcohol at 20°C.
260. Meat wine or beef wine or any wine which purports to contain any extract of meat or beef
shall be wine conforming to the general standard for wine, to which has been added meat extract
so that the resultant wine contains not less than 2% protein.
Sparkling wine.
261. Sparkling wine shall be wine that contains no carbon dioxide other than that generated
intrinsically from ingredients during its manufacture. The word “champagne” shall not be used in
respect of produce which is carbonated in any way other than by the traditional method of
fermentation in the bottle.
Carbonated wine.
262. Carbonated wine shall be wine to which industrial carbon dioxide has been artificially
added.
Fruit wine.
263. (1) Fruit wine shall be the product of the alcoholic fermentation of the juice or of the
juice and other portions of fruit other than grapes.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(2) No fruit wine shall be labelled with the word “wine” unless the name of the fruit
from which it is made immediately precedes the word “wine”. The name of the fruit shall be in
letters of the same size and colour as the word “wine”.
Cider or perry.
264. (1) Cider or perry shall be the product of the alcoholic fermentation of the juice or must
of sound apples or pears, respectively.
(2) The word “champagne” or any other words of similar meaning shall not be used in
reference to cider and perry.
265. Sparkling cider or sparkling perry shall be cider or perry that contains no carbon dioxide
other than that generated intrinsically from ingredients during its manufacture.
266. Aerated cider or aerated perry means cider or perry that is impregnated either naturally or
artificially with carbon dioxide under pressure.
Honey wine.
267. Honey wine shall be the product of the alcoholic fermentation of honey, with or without the
addition of caramel, harmless natural botanical flavours and honey spirit.
268. (1) Cereal grain wine and Chinese wine or “chiew” (“jiu”) or “samsu” shall be the
product of the alcoholic fermentation of any wholesome cereal grain.
(2) No cereal grain “wine” or Chinese wine shall be labelled with the word “wine”
unless the name of the cereal from which it is made or the Chinese name of the product is spelt out
in Malay or English immediately preceding the word “wine”. The names shall be in letters of the
same size and colour as those for the word “wine”.
(3) Every container or receptacle containing cereal grain wine or Chinese wine shall
bear a label indicating the alcohol content.
__________________________________________________________19th. OCTOBER, 2000
Toddy.
269. Toddy shall be the product obtained from alcoholic fermentation of the sap of the
inflorescence of the coconut tree Cocos nucifera. It shall contain not less than 7% (v/v) and not
more than 10% (v/v) alcohol.
Brandy.
270. (1) Brandy shall be the alcoholic distillate of the fermentation juice of fresh grapes
without the admixture of any other spirits.
(2) Brandy shall contain not less than 40% (v/v) alcohol at 20°C, provided that the
spirit strength for brandy accepted by the Director as liqueur brandy shall contain not less than
39.0% (v/v) alcohol at 20°C in those cases where he is satisfied that the lower spirit strength is
due solely to prolonged storage.
(3) Brandy containing less than 60 g of esters calculated as ethyl acetate, contained in
100 litres of absolute alcohol, shall be deemed to be adulterated unless documentary evidence to
the satisfaction of the Director is forthcoming from the place of origin of the brandy that the
brandy is genuine.
(4) No person shall import, sell, advertise, consign or deliver any brandy which has not
been stored in wood for a period of at least 3 years.
Marc brandy.
271. Marc brandy shall be the potable spirit distilled from the skin and pulp of grapes after the
withdrawal of the juice of wine therefrom.
Fruit brandy.
272. Fruit brandy shall be the alcoholic distillate obtained by the distillation of -
(c) a fermented mash of sound ripe fruit or mixture of fruits or mixture of such
distillates.
Whisky.
273. (1) Whisky shall be the alcoholic distillate obtained from mash of cereal grain
products, with or without the addition of caramel.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(2) Scotch whisky shall mean whisky which has been distilled in Scotland as whisky
for domestic consumption in accordance with the laws of United Kingdom.
(3) Flavoured whisky shall be whisky with the addition of permitted flavouring agent.
(4) Whisky shall contain not less than 40.0% (v/v) alcohol at 20°C.
(5) No person shall import, sell, advertise, consign or deliver any whisky which has
not been stored in wood for a period of at least 3 years.
Rum.
274. (1) Rum shall be the alcoholic distillate obtained from sugarcane products. It may
contain caramel and may be flavoured with fruit or other harmless botanical substances or
permitted flavouring agents.
(2) Rum shall contain not less than 40.0% (v/v) alcohol at 20°C.
Gin.
275. (1) Gin shall be the product made from neutral spirit or suitably rectified spirit
flavoured with the volatile products of juniper berries, with or without other natural flavouring
agents and may contain sugar.
(2) Dry gin shall be gin to which no sugar has been added.
(3) Gin or all varieties shall contain not less than 40.0% (v/v) alcohol at 20°C.
Vodka.
276. (1) Vodka shall be the potable alcoholic beverage obtained from spirit from
carbohydrate and shall be without distinctive character, aroma or taste.
(2) Vodka shall contain not less than 37.0% (v/v) alcohol at 20°C.
277. (1) Liqueurs and alcoholic cordials shall be obtained by the mixing or distillation of
spirits, with or over fruits, flowers, leaves or other harmless botanical substances or their juices, or
with extracts derived by infusion, percolation or maceration of such botanical substances, with or
without permitted flavouring agent and colouring matter, and to which sucrose or dextrose or both
have been added in an amount not less than 2.5% (w/v) of the finished product.
__________________________________________________________19th. OCTOBER, 2000
(2) Liqueurs and alcoholic cordials shall contain not less than 23% (v/v) alcohol at
20°C.
Blended liquor.
278. Blended liquor shall be liquor consisting of a blend of a number of liquors each of which
separately entitled to the same generic description.
Shandy.
279. Shandy shall be the product prepared from beer and lemonade. It shall contain not more
than 2% (v/v) alcohol and may contain carbon dioxide.
SALTS
Salt.
280. Salt, other than crude rock salt, shall be crystalline sodium chloride and shall contain on a
dry basis -
(c) not more than 0.5% calcium and magnesium chlorides; and
(d) not more than 0.1% other matters insoluble in hot decinormal solution of
hydrochloric acid.
Where the label contains a statement that the salt is free running the salt may also contain not
more than 2% of a permitted anti-caking agent.
Iodised salt.
281. Iodised salt shall be salt that contains potassium or sodium iodide or iodate in a proportion
equivalent to not less than 25 parts of iodide and not more than 40 parts of iodide in every million
parts of salt.
282. Spices and condiments shall be sound, aromatic vegetable substances used for flavouring
of food, from which no portion of any oil or other flavoring substance, naturally contained in
them, has been removed. The standard specified for the various spices shall apply to spices
whether whole, partly ground or in powder form.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Aniseed.
283. Aniseed shall be the dried, ripe fruit of Pimpinella anisum. It shall be free from sand,
earth, dirt and shall not be mixed with substituted seeds. It shall contain -
(c) not more than 1.5% ash insoluble in hydrochloric acid; and
Caraway seed.
284. Caraway seed shall be the dried fruit of the caraway plant and shall contain –
285. (1) Cardamon or Greater Cardamon, and Cardamon or Less Cardamon shall be the
dried, almost ripe fruits of the various species of the genus Amomum or Electtaria cardemomum
respectively and shall contain –
(2) Greater Cardamon powder shall contain not less than 1% volatile essential oil.
__________________________________________________________19th. OCTOBER, 2000
(3) Lesser Cardamon powder shall contain not more than 5% damaged seed or
extraneous matter and not less than 3.5% volatile essential oil.
Celery seed.
286. Celery seed shall be the dried fruit of the celery plant and shall contain -
Chilli.
287. Chilli shall be the dried, ripe fruit of the genus Capsicum and may contain brownish
yellow flat seeds and shall be free from insect infestation and extraneous colouring matter. It shall
contain –
Chilli slurry.
288. Chilli slurry or commonly known as “chilli bo” shall be the slurry obtained by grinding the
clean, wholesome, fresh or dried with clean potable water. It shall contain not less than 15% chilli.
It may contain salt, vinegar and permitted preservative. It shall not contain any other added
substance.
Cinnamon.
289. Cinnamon shall be the dried bark of cultivated varieties of Cinnamomum zeylanicum, Nees
or C. cassia L., from which the outer layers may not have been removed. It shall contain –
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Cloves.
290. Cloves shall be the dried flower-buds of Euginia caryophyllata. It shall not contain any
exhausted or partly exhausted cloves or any foreign vegetable or mineral substances. It shall
contain -
(d) not more than 0.5% ash insoluble in hydrochloric acid; and
Coriander.
291. Coriander shall be the dried fruit of the coriander plant and shall contain -
(c) not more than 1.5% ash insoluble in hydrochloric acid; and
Cumin seed.
292. Cumin seed shall be the dried fruit of Cuminum cyminum and shall contain -
(d) not more than 1.5% ash insoluble in hydrochloric acid; and
Black cumin.
293. Black cumin shall be the dried seeds of Nigella sativa Linn and shall contain -
(d) not more than 1.25% ash insoluble in hydrochloric acid; and
Dill seed.
294. Dill seed shall be the dried fruit of the Dill plant and shall contain -
295. Fennel fruit or seeds shall be the dried, ripe fruit of cultivated plants of Foeniculum
vulgare. It shall be free from sand, earth or other dirt and shall contain –
Fenugreek.
296. Fenugreek shall be the dried ripe seeds of Trigonella foenum-graecum and shall be free
from insect infestation and shall contain -
Ginger.
297. Ginger shall be the washed and dried or the decorticated and dried rhizome of Zingiber
officinale and shall be free from damage by pests. It may contain sulphur dioxide as a preservative
and shall contain -
Mace (Jaitree).
298. Mace (Jaitree) shall be the dried outer coat or arillus of the fruit Myristica fragrans and
shall not contain the arillus of any other variety of Myristica including M. malabarica or Fatua
(Bombay mace) and M. argents (Wild mace). It shall contain -
and the non-volatile ethyl ether extract obtained after extraction of mace with petroleum ether
shall not exceed 5% and the sum of the non-volatile extracts with petroleum ether and ethyl ether
shall not exceed 33%.
Mustard seed.
299. Mustard seed shall be the dried, ripe seed of Brassica nigra, Brassica juncea and other
allied cultivated varieties of the species belonging to the natural order Cruciferae and to the
genus Sinapsis or Brassica. It shall include black or brown mustard (B.nigra), brown or serepta
mustard (B. Besseriana), white or yellow mustard (B. alba) and Indian mustard (B.juncea). It
shall contain –
(b) not more than 5% foreign organic matter, and deteriorated or other seeds;
Prepared mustard.
300. Prepared mustard (compound mustard, mustard condiment) shall be made from mustard
seed mixed with flour or starch, with or without spices, except that the proportion of flour or
starch and spices (if any) shall not together exceed 20% by weight. It shall yield not less than
0.35% allyl isothiocyanate after maceration with water for two hours at 37°C.
Nutmeg.
301. Nutmeg shall be the dried seed (Kernel) of the fruit of Myristica fragrans. It shall be free
from insect infestation and shall contain -
302. Black pepper or pepper corn shall be the sound fruit of Piper nigrum and shall contain –
White pepper.
303. White pepper shall be the dried, mature berry of Piper nigrum L. from which the outer
coating or the outer and inner and inner coating are removed and shall contain -
Star anise.
304. Star anise shall be the dried, ripe fruit of Illicium verum Hooker filius. It shall be free from
admixture by Illicum anisatum Linn.
__________________________________________________________19th. OCTOBER, 2000
Turmeric.
305. Turmeric shall be the dried rhizome or bulbous root of Curcuma longa and shall include
turmeric in whatever form. It shall be free from damage by pest. It shall not contain lead chromate
or artificial colouring matter and shall not contain more than 2.5 ppm of lead. It shall conform to
the following standards -
(b) the total ash shall not be more than 7%; and
(c) the ash insoluble in hydrochloric acid shall not exceed 1.5%.
Pimento.
306. Pimento shall be the dried, ripe fruit of the plant Pimento officinalis and shall contain –
Saffron.
307. Saffron shall be the dried stigmata or top of style of flower of the plant Crocus sativus and
shall contain –
(b) not more than 1.5% of ash insoluble in dilute hydrochloric acid;
Curry powder.
308. Curry powder shall be any combination of spices, aromatic seeds and aromatic herbs. It
shall contain not less than 85% of spices, aromatic seed and aromatic herbs and shall contain not
more than 15% farinaceous matter and salt. It shall contain not more than 0.5% volatile essential
oil.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Almond essence.
309. Almond essence, almond extract or almond flavour shall contain not less than 1% by
volume the hydrochloric acid-free volatile oil obtained from the kernels of the bitter almond,
apricot or peach.
Ginger essence.
310. Ginger essence, ginger extract or ginger flavour shall contain in 100 ml the alcohol-soluble
matter from not less than 20 g of ginger.
Lemon essence.
311. Lemon essence, lemon extract or lemon flavour shall be prepared from natural or
terpeneless oil of lemon or from lemon peel and shall contain not less than 0.2% citral derived
from oil of lemon.
Lemon oil.
312. Lemon oil or oil of lemon shall be the volatile oil obtained from the fresh peel of lemon
(Citrus limonum L.) and shall have -
(a) a specific gravity at 15.5°C of not less than 0.854 and not more than 0.862;
(b) an optical rotation at 20°C of not less than +56 degrees and not more than
+65 degrees;
(c) a refractive index at 25°C of not less than 1.470 and not more than 1.480;
and
Orange essence.
313. Orange essence, orange extract or orange flavour shall be prepared from sweet orange
peel, oil of sweet orange or terpeneless oil of sweet orange and shall correspond in flavouring
strength to an alcoholic solution containing 5% by volume of oil of sweet orange, the volatile oil
obtained from the fresh peel of Citrus aurantium L. that shall have an opticle rotation, at a
temperature of 25°C, of not less than +95 degrees using a tube 100 mm in length.
__________________________________________________________19th. OCTOBER, 2000
Peppermint essence.
314. Peppermint essence, peppermint extract or peppermint flavour shall be prepared from
peppermint or oil of peppermint, obtained from the leaves and flowering tops of Metha piperita L.
or of Mentha arvensis De.C., Var piperascens Holmes and shall correspond in flavouring strength
to an alcoholic solution of not less than 3% by volume of oil peppermint, containing not less than
50% free and combined menthol.
Rose essence.
315. Rose essence, rose extract or rose flavour shall contain not less than 0.4% by volume attar
of Rose, the volatile oil obtained from the petals of Rosa damascena Mill, R. centifolia L., or R.
moschata Herrm.
Vanilla extract.
316. Vanilla extract, vanilla essence or vanilla flavour shall be prepared from the vanilla bean,
the dried, cured fruit of Vanilla planifolia, Andrews. It shall yield a lead number of not less than
0.55 as determined by Wichmann’s method and shall contain not less than 0.1% vanillin. It shall
not contain any foreign substance except sugar and shall not contain less than 2.1 g total solids
other than sugar in 100ml.
Flavouring essences.
318. (1) In these Regulation, “special purpose food” shall be a food named or described as
particularly suitable for consumption by persons belonging to a particular class who require
special diet. It shall be composed of food substance modified, prepared or compounded so as to
possess nutritive and assimilative properties which render it specially suitable for use as food by
these persons requiring special diet.
(2) Special purpose food shall include diabetic food, low sodium food, gluten-free
food, low protein food, carbohydrate-modified food, low calorie food, energy food, low protein
food, infant formula food and formulated food.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(3) Special purpose food, unless otherwise prohibited under these Regulations, may
contain vitamins, minerals, amino acids and other nutrient supplements.
319. (1) Every package of special purpose food, unless otherwise exempted, shall bear a
label containing a nutrition information panel in the form specified in the Fourth Schedule or in
such other similar form as may be approved by the Director and adequate information to support
any claim made for that food.
(2) No package of a special purpose food that contains carbohydrate shall be labelled
with the word “sugarless” or “sugar-free” or any words of similar meaning.
Low-calorie food.
320. (1) Low-calorie food shall be special purpose food that is particularly suitable for
persons adopting a restricted calorie diet.
(2) Low-calorie food of the types specified in the first column of the following table
shall not have a total caloric value exceeding those shown in the second column of that table in
relation to those types -
(3) Every package of low-calorie food shall be labelled with a nutrition information
panel in the form specified in the Fourth Schedule or in such other similar form as may be
approved by the Director.
Diabetic food.
321. (1) Diabetic food shall be a special purpose food that is particularly suitable for
diabetics.
(2) Every package of diabetic food shall be labelled with a nutrition information panel
in the form specified in the Fourth Schedule or in such other similar form as may be approved by
the Director and such nutrition information panel shall include a statement as to the nature of the
carbohydrates present in the food.
__________________________________________________________19th. OCTOBER, 2000
Infant’s food.
322. (1) Infants’ food shall be any food described or sold as suitable for infants and shall
include infant formula.
(2) In these Regulations, “infant” means a person not more than 12 months of age.
(3) Infants’ food other than infant formula shall not contain more than 2% fibre nor
any mineral substances insoluble in decinormal hydrochloric acid and shall be free
from rancidity.
(4) Infants’ food shall not contain added mono-sodium salt of L-glutamic acid; and
neither nitrates nor nitrites, other than those present naturally in foods, shall be
used in any preparation of infants’ food. Infants food shall not contain any
chemical preservative.
Infant’s formula.
323. (1) Infant formula shall be any food described or sold as an alternative to human milk
for the feeding of infants. It shall be a product prepared from milk of cows or other animals or
both or from other edible constituents of animals, including fish or plants and which have been
proved suitable for infant feeding.
(2) Infant formula prepared in accordance with the directions on the label shall have an
energy value of not less than 640 kcal and not more than 720 kcal per litre of the product ready for
consumption.
(3) Infant formula shall contain per 100 kcal of intake the following -
(a) not less than 1.8 g and not more than 4 g protein of nutritional quality
equivalent to that of casein or greater quantity of other protein in proportion
to its nutritional quality. The quality of the protein shall not be less than
85% of that of casein;
(b) not less than 3.3 g and not more than 6 g fat and not less than 0.3 g linoleic
acid in the form of glycerides;
(c) not less than 75 mcg and not more than 150 mcg Vitamin A expressed as
retinol;
(d) not less than 1 mcg and not more than 2 mcg of Vitamin D;
(i) not less than 35 mcg Vitamin B6. Formulae with a higher protein content
than 1.8 g protein/100 kcal shall contain a minimum of 15 mcg Vitamin B6
per gram protein;
(o) not less than 0.7 mg Vitamin E (d-tocopherol compounds) per g linoleic
acid (or per g polysaturated fatty acids, expressed as linoleic acid) but in no
case less than 0.7 mg/100 kcal;
(p) not less than 20 mg and not more than 60 mg sodium (Na);
(q) not less than 80 mg and not more than 200 mg potassium (K);
(r) not less than 55 mg and not more than 150 mg chloride (C1);
(s) not less than 50 mg calcium (Ca) and the (Ca:P.) ratio shall be not less than
1.2 and not more than 2.0;
(t) not less than 25 mg of phosphorus and the (Ca:P.) ration shall be not less
than 1.2 and not more than 1.2 and not more than 2.0;
(4) For the purpose of calculating the number of kilocalories supplied by a food
referred to in this regulation –
(5) Isolated amino acids may be added to infant formula only to improve its nutritional
value. Essential amino acids may be added to improve protein quality only in amounts necessary
for that purpose. Only natural L-forms of amino acids shall be used.
324. Infant milk formula or infant milk preparation shall be infant formulae prepared from
cow’s milk. It may have part or whole of its butterfat replaced by vegetable oils. It shall comply
with the standards laid down for infant formula.
325. (1) Every package of infant formula, other than infant milk formula, shall bear a label
indicating the sources of protein. Such indication shall be printed immediately after the common
name “infant formula” or any appropriate designation.
(b) the amount of energy and the number of grams of protein, fat and
carbohydrate per 100 ml or other equivalents of formula prepared in
accordance with the directions on the label;
(c) the total quantity if each vitamin and mineral per 100 ml or other
equivalents of formula prepared in accordance with the directions on the
label;
(d) a statement suggesting the amount of the prepared food to be given each
time and the number of times such amount is to be given per day; such
statement shall be given for each month of the infants’ age up to 6 months;
(e) directions for storage and information regarding its keeping qualities before
and after the container has been opened; and
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
(f) information that infants over the age of 6 months should start to receive
supplemental foods in addition to the formula.
PART VI
326. (1) Water shall be clean and free from contamination, objectionable taste and odour
and shall comply with standard as prescribed in the Seventeenth Schedule.
(3) Ice and steam shall be the product derived from water that complies with the
standard prescribed in sub-regulation (1).
(4) No person shall use, cause or permit to be used, any water, ice or steam in the
preparation or manufacture of any food for sale, unless the water, ice or steam complies with the
standard prescribed in this regulation.
(5) No person shall cause or permit any water, ice or steam to come into contact with a
food for sale in the course of its preparation, storage, delivery or exposure for sale, unless that
water, ice or steam complies with the standard prescribed in this regulation.
PART VII
RICE
Rice.
327. Rice shall be the clean and sound grain of Oryza sativa from which the husk has been
removed.
Milled rice.
328. (1) Milled rice shall be rice grain from which the husk has been removed and separated
and the germ and layers of bran wholly or partly removed and separated from the kernels.
(2) Milled rice shall not contain more than 14% water calculated on wet basis.
__________________________________________________________19th. OCTOBER, 2000
PART VIII
MISCELLANEOUS FOODS
Agar.
329. (1) Agar shall be the dried, purified mucilaginous food obtained by aqueous extraction
of seaweeds of different species of Gelidium and Gracilaria.
(3) Agar shall yield with water a practically colourless and tasteless solution.
Edible gelatin.
330. (1) Edible gelatine shall be purified food obtained by extraction of such tissues as skin,
ligaments and bones of animals. A 5% solution of edible gelatine in warm water shall be free from
objectionable taste and offensive odour.
(3) No label on any package containing gelatine shall claim that the food is edible
gelatine unless the common name of the animal from which the edible gelatine is obtained is
stated on such label.
(4) Where edible gelatine has been added to any food, there shall be written in the
label on a package containing such food, in not less than 10 point lettering, the words “contains
edible gelatine from (state the common name of the animal from which the edible gelatine is
obtained)”.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_______________________________
Designation __________________________________________
(Office Stamp)
____________________________________________________
Address _____________________________________________ Sample Reference No. _________________________________
Sample of ___________________________________________
____________________________________________________ Date _______________________________________________
(Office Stamp)
Alleged contents of package
Sample Reference No. _________________________________
Sample of ___________________________________________
Date _______________________________________________
Date and time of collection _____________________________
The following substances may be designated by generic terms in the list of ingredients –
NUTRITION INFORMATION
Protein g g
Fat g g
Carbohydrate g g
1. Cream, reduced cream, light cream, whipped cream and sour cream excluding sterilised
canned cream.
5. Tofu, “tauhu” or “doufu”, a soya beancurd product made of basically soya beans, water
and a coagulant, including “egg tofu”, “taukua” or “dougan”, and the soft soya beancurd
dessert known as “tauhu” or “douhua”, but excluding the oil fried tofu in the form of a
pouch known as “taupok”, and the dried beancurd stick.
7. Sauces.
9. Peanut butter.
12. Flour and flour products (including biscuits, bread and kuih-kuih).
15. Chocolate milk chocolate and those chocolate confectionery in which the characteristic
ingredient is chocolate or cocoa, with or without the addition of fruits and nuts.
16. Breakfast – cereal with or without fruit and nuts except those in cans.
18. Coconut cream, coconut milk, coconut paste, coconut cream powder and desiccated
coconut.
21. Low energy form of any food which requires date marking.
24. Non-carbonated pasteurised soft drink and non-carbonated U.H.T. soft drink.
PERMITTED ANTI-OXIDANTS
1. Subject to the provision of paragraph 2 of this Schedule, the article of food specified in
column 1 of the following table may have in them or on them the anti-oxidant specified in relation
thereto in column 2 in amounts not exceeding the number of parts per million specified in relation
thereto in column 3 -
or
or
or
or
or
(d) Essential oils and isolates Propyl gallate or octyl gallate or 100
from the concentrates of dodecyl gallate or any mixture
essential oils thereof
or
or
or
or
or
(g) Vitamin oil and concentrate Propyl gallate or octyl gallate or 100
dodecyl gallate or any mixture
thereof
or
or
or
or
or
NOTE: In place, where the word “Nil” appears, it means that the substance is prohibited in that
food.
TABLE I
Sodium saccharin shall contain not less than 99% and not more than 10% anhydrous
sodium saccharin on a water-free basis.
TABLE II
Aspartame shall contain not less than 98% and not more than 102% of aspartame on a water-free
basis.
Beer 25 70 70
Bread 3000
Cheese 1000
Cider 200
Coconut, desiccated 50
Fillings and toppings for flour 350 800 800 450 1000
confectionery (fruit based)
Fructose 20
Gelatin 750
Icing sugar 20
Margarine
1000 1000
Vinegar 70
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE__________________________________________________________________________
1. Red Shade:
2. Yellow shade:
3. Green shade:
4. Blue shade:
5. Brown shade:
6. Black shade:
any colouring matter natural to edible fruits and vegetables, any colouring matter from
flower, leaves, roots and other plant parts which are customarily used in the preparation
of food, including alkannet, annatto, carotene, chlorophyll, flavin, indigo, orchid, osage
orange, persian berry, safflower, saffron, sandalwood, turmeric; or their pure colouring
principles whether isolated from such natural colours or produced synthetically.
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_____________________________
3. Bole or iron oxide, carbon black (prepared from vegetable source only), titanium
dioxide, ultramarine and solely for the external colouring of dragees and the decoration
of sugar-coated flour confectionery, silver or aluminium in leaf or powder form.
4. The aluminium or calcium salts (lakes) of any of the scheduled water-soluble colours.
Agar;
Alginic acid; ammonium alginate; calcium alginate; potassium alginate; sodium alginate;
Calcium glyconate;
Calcium lactate;
Calcium sulphate;
Carrageenan;
Cellulose, methyl, ethyl, methyl ethyl, hydroxyl propyl and hydroxyl propyl methyl
derivatives of; carboxy methyl cellulose;
Dextrin;
Dimethylpolysiloxane;
Dimenthylpolysiloxane;
Furcelleran;
_________________________________________________________19th. OCTOBER, 2000
Lecithin;
Magnesium hydroxide;
Modified starches;
Nitrous oxide;
Phosphoric acid (orthophosphoric acid) and its sodium, potassium and calcium monobasic,
dibasic and tribasic salts;
Potassium acetate;
Potassium nitrate;
Starches bleached (with chlorite, hypochlorite, hydrogen peroxide or peracetic acid) and
hypochlorite-oxidised; di-starch phosphate prepared using sodium triphosphate, distarch
phosphate prepared using phosphorus oxychloride; phosphated di-starch phosphate; starch
acetates; acetylated di-starch glycerol, acetylated di-starch adipate; starches octenyl succinic
anhydride modified;
Sorbitol;
Sucroglycerides;
The above mentioned flavour enhancer shall contain not less than 99% of the mono-
sodium salt of L-glutamate acid on a dry basis and shall have a specific rotation in
0.5% normality hydrochloric acid at a temperature of 25°C of not less than +24.2
degrees and not more than +25.5 degrees. It shall be derived solely from vegetable
sources.
The above mentioned flavour enhancers shall contain not less than 97% and not more
the equivalent of 102% of sodium or calcium salt of guanylic or inosinic acid
calculated on a water-free basis, and derived solely from vegetable sources.
The above mentioned flavour enhancers shall not contain more than 0.04 mg per gram
of total folic acid (approximately 0.008 mg of pteroyglutamic acid/g of yeast) and
derived solely from Saccharomyces cerevisiae or Saccharomyces fragilis or torula
yeast (Candida utilis) or a combination of these.
_________________________________________________________19th. OCTOBER, 2000
Ascorbyl palmitate;
Biotin;
Calcium carbonate;
Calcium citrate;
Calcium glycerophoshate;
Calcium oxide;
Calcium pantothenate;
Calcium pyrophosphate;
Calcium sulphate;
Beta-carotene;
Choline bitartrate;
Choline chloride;
Electrolytic iron;
Ferric phosphate;
Ferric pyrophosphate;
Ferrous gluconate;
Ferrous lactate;
Ferrous sulphate;
Folic acid;
Inositol;
Isoleucine;
Leucine;
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_____________________________
Methionine;
Niacin;
Niacinamide;
Nicotinic acid;
Nicotinamide;
D-pantothenic acid;
D-pantothenic alcohol;
Phenylalanine;
Potassium iodide;
Pyridoxine;
Pyridoxine hydrochloride;
Pyridoxal;
Pyridoxamine;
Riboflavin;
Riboflavin-5-phosphate;
Sodium ascorbate;
Sodium iodide;
Sodium pantothenate;
Thiamine;
Thiamine hydrochloride;
Thiamine mononitrate;
Threonine;
_________________________________________________________19th. OCTOBER, 2000
Tocopherols;
Alpha-tocopherol acetate;
Tryptophan;
Valine;
Vitamin A;
Vitamin A acetate;
Vitamin A alcohol;
Vitamin A palmitate;
Vitamin B12;
Vitamin D2;
Vitamin D3.
Adipic acid;
Ammonium bicarbonate;
Ammonium hydroxide;
Ammonium sulphate;
Beeswax;
Calcium carbonate;
Calcium chloride;
Calcium citrate;
Calcium gluconate;
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE_____________________________
Calcium hydroxide;
Calcium lactate;
Calcium sulphate;
Carbon dioxide;
Carnauba wax;
Citric acid;
Fumaric acid;
Glucono delta-lactone;
Helium;
Hydrochloric acid;
Hydrogen peroxide;
Lactic acid;
Magnesium carbonate;
Magnesium hydroxide;
Magnesium oxide;
Magnesium stearate;
Malic acid;
Mannitol;
Nitrogen;
Nitrous oxide;
Papain;
________________________________________________________19th. OCTOBER, 2000
Phosphoric acid;
Potassium bicarbonate;
Potassium carbonate;
Potassium citrate;
Potassium hydroxide;
Potassium sulphate;
Potassium glycol;
Propylene glycol;
Silica aerogel;
Sodium acetate;
Sodium chloride;
Sodium bicarbonate;
Sodium carbonate;
Sodium citrate;
Sodium hydroxide;
Sodium pyrophosphate;
Sodium sesquicarbonate;
Sodium tartrate;
Sorbitol;
Succinic acid;
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE____________________________
Sulphuric acid;
Sulphurous acid;
Tartaric acid;
Xylitol.
TABLE 1
METAL CONTAMINANT
Maximum permitted proportion in parts per million (ppm)
TABLE 1
METAL CONTAMINANT
Maximum permitted proportion in parts per million (ppm)
TABLE 1
METAL CONTAMINANT
Maximum permitted proportion in parts per million (ppm)
Notes :
TABLE II
METAL CONTAMINANT
Maximum permitted proportion in parts per million (ppm)
Buttermilk powder not more than 200,000 per not more than 50 per gram
gram
Pasteurised milk not more than 100,000 per not more than 50 per
millilitre millilitre
Ice-cream not more than 50,000 per not more than 10 per gram
gram
Fish and fish product ready not more than 100,000 per
for consumption, excluding gram
fish any fish product in
hermetically sealed
containers
Liquid egg, liquid egg yolk not more than 50,000 per not more than 50 per
and liquid egg white millilitre millilitre
Dried liquid egg, dried liquid not more than 50,000 per not more than 50 per gram
egg yolk and dried liquid egg gram
white
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE____________________________
Any liquid food ready for not more than 100,000 per
consumption not specified millilitre
above
1. Physical standard:
2. Chemical standard:
(c) Pesticides
Pesticides
Aldrin Dieldrin …………………. 0.00003
Chlordane ………………………. 0.00003
2, 4-D…………………………… 1.0
DDT ……………………………. 0.001
Heptachlor and Heptachlor
Epoxide ………………………… 0.0001
Hextachlorobenzene …………… 0.001
Lindane ………………………… 0.003
Methoxychlor ………………….. 0.03
Phenol………………………….. 0.002
BRUNEI DARUSSALLAM GOVERNMENT GAZETTE____________________________
3. Bacteriological Standard:
4. Radioactivity
Made this 28th day of Jamadilawal, 1421 Hijriah coressponding to the 28th day of August,
2000.