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SCHEDULE 3Overall and Specific Migration Testing Using Food Simulants

PART 4Simulants to be used in relation to a Specific Food or Group of Foods

63.  For the purposes of this Schedule 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 to it and with paragraphs 2 to 5.

64.  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 —

(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 specified simulant opposite that food or group of foods followed by an oblique stroke and a reduction factor.

65.  Where a reduction factor is specified in the Table 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 the reduction factor.

66.—(1) Where 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.

(2) Where the letter “b” is shown in brackets after the “X”, the indicated test shall be carried out with ethanol 50% (v/v).

67.  Where a food is listed in the Table 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.

Reference NumberDescription of foodSimulants to be used
ABCD
(1)

Simulant B shall not be used where the pH is more than 4.5.

(2)

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.

(3)

If it can be demonstrated under regulation 13(2) 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 alcoholic 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 liqueurs

X(1)X(2)
01.03Miscellaneous: undenatured ethyl alcoholX(1)X(1)
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
02.05Pastry, biscuits, cakes and other bakers’ wares, dry:
A With fatty substances on the surfaceX/5
B Other
02.06Pastry, biscuits, cakes and other bakers’ wares, fresh
A With fatty substances on the surfaceX/5
B OtherX
03Chocolate, sugar and products thereof Confectionery products
03.01Chocolate, chocolate-coated products, substitutes and products coated with substitutesX/5
03.02Confectionery products:
A in solid form
— with fatty substances on the surfaceX/5
— Other
B in paste form:
— with fatty substances on the surfaceX/3
— moistX
03.03Sugar and sugar products
A In solid form
B Honey and the likeX
C Molasses and sugar syrupsX
04Fruit, vegetable and products thereof
04.01Whole fruit, fresh or chilled
04.02Processed fruit:
A Dried or dehydrated fruit, whole or in the form of flour or powder
B Fruit in the form of chunks, puree or pasteX(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 mediumX(a)X(a)
— ii) In an oily mediumX(a)X(a)X
— iii) In an alcoholic medium > 5% volX(1)X
04.03Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others)
A Shelled, dried
B Shelled and roastedX/5(3)
C In paste or cream formXX/3(3)
04.04Whole vegetables, fresh or chilled
04.05Processed vegetables:
A Dried or dehydrated vegetables whole or in the form of flour or powder
B Vegetables, cut, in the form of pureesX(a)X(a)
C Preserved vegetables:
— i) In an aqueous mediumX(a)X(a)
— ii) In an oily mediumX(a)X(a)X
— iii) In an alcoholic medium (> 5% vol)X(1)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
06.01Fish:
A Fresh, chilled, salted, smokedXX/3(3)
B In the form of pasteXX/3(3)
06.02Crustaceans and molluscs (including oysters, mussels, snails) not naturally protected by their shellsX
06.03Meat of all zoological species (including poultry and game):
A Fresh, chilled, salted, smokedXX/4
B In the form of paste, creamsXX/4
06.04Processed meat products (ham, salami, bacon and other)XX/4
06.05Preserved and part-preserved meat and fish:
A In an aqueous mediumX(a)X(a)
B In an oily mediumX(a)X(a)X
06.06Eggs not in shell:
A Powdered or dried
B OtherX
06.07Egg yolks:
A LiquidX
B Powdered or frozen
06.08Dried white of egg
07Milk products
07.01Milk:
A WholeX(b)
B Partly driedX(b)
C Skimmed or partly skimmedX(b)
D Dried
07.02Fermented milk such as yoghurt, buttermilk and such products in association with fruit and fruit productsXX(b)
07.03Cream and sour creamX(a)X(b)
07:04Cheeses:
A Whole, with non-edible rind
B All othersX(a)X(a)X/3(3)
07:05Rennet:
A In liquid or viscous formX(a)X(a)
B Powdered or dried
08Miscellaneous products
08.01VinegarX
08.02Fried or roasted foods:
A Fried potatoes, fritters and the likeX/5
B Of animal originX/4
08.03Preparations 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 surfaceX/5
— ii) Other
B Liquid or paste:
— i) With fatty substances on the surfaceX(a)X(a)X/3
— ii) OtherX(a)X(a)
08.04Yeasts and raising agents:
A In paste formX(a)X(a)
B Dried
08.05Salt
08.06Sauces:
A Without fatty substances on the surfaceX(a)X(a)
B Mayonnaise, sauces derived from mayonnaise, salad creams and other oil in water emulsionsX(a)X(a)X/3
C Sauce containing oil and water forming two distinct layersX(a)X(a)X
08.07Mustard (except powdered mustard under heading 08.17)X(a)X(a)X/3(3)
08.08Sandwiches, toasted bread and the like containing any kind of foodstuff:
A With fatty substances on the surfaceX/5
B Other
08.09Ice-creamsX
08.10Dried foods:
A With fatty substances on the surfaceX/5
B Other
08.11Frozen or deep-frozen foods
08.12Concentrated extracts of an alcoholic strength equal to or exceeding 5% volX(1)X
08.13Cocoa:
A Cocoa powderX/5(3)
B Cocoa pasteX/3(3)
08.14Coffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered
08.15Liquid coffee extractsX
08.16

Aromatic herbs and other herbs:

Camomile, mallow, mint, tea, lime blossom and others

08.17

Spices and seasonings in the natural state:

Cinnamon, cloves, powdered mustard, pepper, vanilla, saffron and other