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Plastic Materials and Articles in Contact with Food Regulations (Northern Ireland) 1998

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Part IVSimulants to be used in Relation to a Specific Food or a Specific Group of Foods

1.  For the purposes of this Part a simulant is specified in relation to a specific food or a specific group of foods where “X” is placed in the column headed by that simulant opposite that specific food or specific group of foods in the Table to this Part, and the Table shall be read in conjunction with the notes thereto and the following paragraphs of this Part.

2.  For the purposes of this Part—

(a)a reduction factor is the figure which follows an “X” and oblique stroke in the group of columns headed “Simulants to be used” in the Table to this Part;

(b)a reduction factor is specified in relation to a specific food or group of foods where, in the Table to this Part—

(i)the food or group of foods is described in the column headed “Description of food”; and

(ii)“X” is placed in a column headed by a specific simulant opposite that food or group of foods followed by an oblique stroke and a reduction factor.

3.  Where, in the Table to this Part, a reduction factor is specified in relation to a specific food or a specific group of foods, that reduction factor shall be applied to the result of any migration test using the simulant specified in relation to that food or group of foods by dividing the result of the test by that reduction factor.

4.  Where, in the Table to this Part, the letter “a” is shown in brackets after the “X”, only one of the two simulants specified shall be used in the migration test, that is to say—

(a)if the pH value of the food is higher than 4·5, simulant A shall be used,

(b)if the pH value of the foodstuff is 4·5 or less, simulant B shall be used.

5.  Where a food is listed in the Table to this Part under both a specific and a general heading, the simulant relating to the specific heading is the simulant which falls to be used for the migration test.

TABLE

Reference NumberDescription of foodSimulants to be used
ABCD
(*)

Simulant B shall not be used where the pH is more than 4·5.

(**)

This test shall be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10% vol. with aqueous solutions of ethanol of a similar strength

(***)

If it can be demonstrated under regulation 11 or proved by means of an appropriate test that there is to be no fatty contact with the plastic material or article, simulant D shall not be used.

01Beverages
01.01

Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than 5% vol.:

  • Waters, ciders, fruit or vegetable juices of normal strength or concentrated, musts, fruit nectars, lemonades and mineral waters, syrups, bitters, infusions, coffee, tea, liquid chocolate, beers and other.

X(a)X(a)
01.02

Alcoholic beverages of an alcohol strength equal to or exceeding 5% vol.:

  • Beverages shown under heading 01.01 but with an alcoholic strength equal to or exceeding 5% vol:

  • Wines, spirits and liquers

X(*)X(**)
01.03Miscellaneous: undenaturated ethyl alcoholX(*)X(**)
02Cereals, cereal products, pastry biscuits, cakes and other bakers' wares
02.01Starches
02.02Cereals, unprocessed, puffed, in flakes (including popcorn, cornflakes and the like)
02.03Cereal flour and meal
02.04Macaroni, spaghetti and similar products
02.05

Pastry, biscuits, cakes and other bakers' wares, dry:

A.  With fatty substances on the surface

X/5

B.  Other

02.06

Pastry, cakes and other bakers' ware, fresh:

A.  With fatty substances on the surface

X/5

B.  Other

X
03Chocolate, sugar and products thereof Confectionery products
03.01Chocolate, chocolate-coated products, substitutes and products coated with substitutesX/5
03.02

Confectionery products:

A.  In solid form:

I. With fatty substances on the surface

X/5

II. Other

B.  In paste form:

I. With fatty substances on the surface

X/3

II. Moist

X
03.03

Sugar and sugar products:

A.  In solid form:

B.  Honey and the like

X

C.  Molasses and sugar syrups

X
04Fruit, vegetables and products thereof
04.01Whole fruit, fresh or chilled
04.02

Processed fruit:

A.  Dried or dehydrated fruit, whole or in the form of flour or powder

B.  Fruit in the form of chunks, purée or paste

X(a)X(a)

C.  Fruit preserves (jams and similar products—whole fruit or chunks or in the form of flour or powder, preserved in a liquid medium):

I. In an aqueous medium

X(a)X(a)

II. In an oily medium

X(a)X(a)X

III. In an alcoholic medium (≥5% vol.)

X(*)X
04.03

Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others):

A.  Shelled, dried

B.  Shelled and roasted

X/5(***)

C.  In paste or cream form

XX/3(***)
04.04Whole vegetables, fresh or chilled
04.05

Processed vegetables:

A.  Dried or dehydrated vegetables whole or in the form of flour or powder

B.  Vegetables, cut, in the form of purees

X(a)X(a)

C.  Preserved vegetables:

I. In an aqueous medium

X(a)X(a)

II. In an oily medium

X(a)X(a)X

III. In an alcoholic medium (≥5% vol.)

X(*)X
05Fats and oils
05.01Animal and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, resolidified butter)X
05.02Margarine, butter and other fats and oils made from water emulsions in oilX/2
06Animal products and eggs
06.01

Fish:

A.  Fresh, chilled, salted, smoked

XX/3(***)

B.  In the form of paste

XX/3(***)
06.02Crustaceans and molluscs (including oysters, mussels, snails) not naturally protected by their shellsX
06.03

Meat of all zoological species (including poultry and game):

A.  Fresh, chilled, salted, smoked

XX/4

B.  In the form of paste, creams

XX/4
06.04Processed meat products (ham, salami, bacon and other)XX/4
06.05

Preserved and part-preserved meat and fish:

A.  In an aqueous medium

X(a)X(a)

B.  In an oily medium

X(a)X(a)X
06.06

Eggs not in shell:

A.  Liquid

B.  Other

X
06.07

Egg yolks:

A.  Liquid

X

B.  Powdered or frozen

06.08Dried white of egg
07Milk products
07.01

Milk:

A.  Whole

X

B.  Partly dried

X

C.  Skimmed or partly skimmed

X

D.  Dried

07.02Fermented milk such as yoghurt, buttermilk and such products in association with fruit and fruit productsX
07.03Cream and sour creamX(a)X(a)
07.04

Cheeses:

A.  Whole, with rind

B.  Processed cheeses

X(a)X(a)

C.  All others

X(a)X(a)X/3(***)
07.05

Rennet:

A.  In liquid or viscous form

X(a)X(a)

B.  Powdered or dried

08Miscellaneous products
08.01VinegarX
08.02

Fried or roasted foods:

A.  Fried potatoes, fritters and the like

X/5

B.  Of animal origin

X/4
08.03

Preparations for soups, broths in liquid, solid or powder form (extracts, concentrates); homogenized composite food preparations, prepared dishes:

A.  Powdered or dried:

I. With fatty substances on the surface

X/5

II. Other

B.  Liquid or paste:

I. With fatty substances on the surface

X(a)X(a)X/3

II. Other

X(a)X(a)
08.04

Yeast and raising agents:

A.  In paste form

X(a)X(a)

B.  Dried

08.05Salt
08.06

Sauces:

A.  Without fatty substances on the surface

X(a)X(a)

B.  Mayonnaise, sauces derived from mayonnaise, salad creams and other oil in water emulsions

X(a)X(a)X/3

C.  Sauce containing oil and water forming two distinct layers

X(a)X(a)X
08.07Mustard (except powdered mustard under heading 08.17)X(a)X(a)X/3(***)
08.08

Sandwiches, toasted bread and the like containing any kind of foodstuff:

A.  With fatty substances on the surface

X/5

B.  Other

08.09Ice creamsX
08.10

Dried foods:

A.  With fatty substances on the surface

X/5

B.  Other

08.11Frozen or deep-frozen foods
08.12Concentrated extracts of an alcoholic strength equal to or exceeding 5% volX(*)X
08.13

Cocoa:

A.  Cocoa powder

X/5(***)

B.  Cocoa paste

X/3(***)
08.14Coffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered
08.15Liquid coffee extractsX
08.16Aromatic herbs and other herbs: Camomile, mallow, mint, tea, lime blossom and others
08.17Spices and seasonings in the natural state:
Cinnamon, cloves, powdered mustard, pepper, vanilla, saffron and others

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