Food Regulations 1985
by Nur Hafizah Harun
1. Part VII Incidental Constituent
1.1. 37 Incidental Constituent
1.2. 38 Metal Contaminant
1.3. 38A 3-Monochloropropane 1, 2-diol (3-MCPD)
1.4. 39 Microorganisms And Their Toxins
1.5. 40 Drug Residue
1.6. 41 Pesticide Residue
2. Part VIII Standards and Particular Labelling Requirements for Food
2.1. Cereal, Cereal Product, Starch and Bread
2.2. Malt and Malt Extract
2.3. Food Aerating Substance
2.4. Milk, Raw Milk and Fresh Milk
2.5. Sweetening Substance
2.6. Confection
2.7. Meat and Meat Product
2.8. Fish and Fish Product
2.9. Egg and Egg Product
2.10. Edible Bird's Nest and Edible Bird's Nest Product
2.11. Edible Fat and Edible Oil
2.12. Vegetable and Vegetable Product
2.13. Soup and Soup Stock
2.14. Fruit and Fruit Product
2.15. Jam, Fruit, Jelly, Marmalade and Seri Kaya
2.16. Nut and Nut Product
2.17. Tea, Coffee, Chicory and Related Product
2.18. Cocoa and Cocoa Product
2.19. Milk Shake
2.20. Salt and Spice
2.21. Soft Drink
2.22. Natural Mineral Water
2.23. Packaged Drinking Water
2.24. Alcoholic Beverage
2.25. Shandy
2.26. Special Purpose Food
3. Part IX Use of Ice, Water and Steam
3.1. 394 Standard For Wholesome Water, Ice or Steam
4. Part X Miscellaneous
4.1. 395 Food Not Elsewhere Standardized
4.2. 396 Food Irradiation
4.3. 397 Penalty
4.4. 398 Transitional Provision
4.5. 399 Revocation
5. Part XI Miscellaneous - Schedule
5.1. 1 Twelfth A Schedule
5.2. 2 Fourteenth Schedule
5.3. 3 Fourteenth A Schedule
5.4. 4 Fifteenth Schedule
5.5. 5 Fifteenth A Schedule
5.6. 6 Sixteenth Schedule
6. Part I Preliminary
6.1. 1 Citation, Commencement And Application
6.2. 2 Interpretation
7. Part II Warranty
7.1. 3 Food Which Require A Written Warranty From Manufacturer, etc
8. Part III Procedure for Taking Samples
8.1. 4 Procedure On Taking Samples For Physical And Chemical Analysis
8.2. 5 Procedure On Taking Sample For Microbiological Analysis
8.3. 6 Label For Food Sample
8.4. 7 Request For Analysis Of Food Sample And Certificate Of Analyst
8.5. 8 Sample Of Food
9. Part V Food Additive and Nutrient Supplement
9.1. 19 Food Additive
9.2. 20 Preservative
9.3. 20A Antimicrobial Agent.
9.4. 21 Colouring Substance
9.5. 22 Flavouring Substance
9.6. 23 Flavour Enhancer
9.7. 24 Antioxidant
9.8. 25 Food Conditioner
9.9. 26 Nutrient Supplement
9.10. 26A Bifido Bacteria
10. Part VI Packages for Food
10.1. 27 Use Of Harmful Packages Prohibited
10.2. 28 Safety Of Packages For Food
10.3. 29 Use Of Polyvinyl Chloride Package Containing Excess Vinyl Chloride Monomer Prohibited
10.4. 30 Food Packaged In Polyvinyl Chloride Container Shall Not Contain Excess Vinyl Chloride Monomer
10.5. 31 Use Of Package For Non-Food Product Prohibited
10.6. 32 Recycling Of Packages Prohibited
10.7. 33 Packages That May Be Recycled For Similar Products
10.8. 33A Packages Of Another Food That May Be Recycled For Alcoholic Beverage, Shandy, Vegetable And fruit
10.9. 34 Presumption As To The Use Of Any Packages
10.10. 35 Use Of Damaged Package Prohibited
10.11. 36 Toys, Coins, etc. Not To Be Placed In Food
10.12. 36A Reduced Iron Powder
11. Part IV Labelling
11.1. 10 Language To Be Used
11.2. 11 Particulars In Labelling
11.3. 12 Form And Manner Of Labelling
11.4. 13 Size And Colour Of Letters
11.5. 14 Date Marking
11.6. 15 Statement of Strength Of Ingredient
11.7. 16 Packaging On Retail Premises
11.8. 17 Exemption From Regulations 11, 14 and 16
11.9. 18 Matter Forbidden On Any Label
11.10. 18A Claim On The Label
11.11. 18B Nutrition Labelling
11.12. 18C Nutrient Content Claim
11.13. 18D Nutrient Comparative Claims
11.14. 18E Nutrient Function Claim
11.15. 9 General Requirements For Labelling Of Food
