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The Preservatives in Food (Scotland) Regulations 1989

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  1. Introductory Text

  2. 1.Title and commencement

  3. 2.Interpretation

  4. 3.Exemptions

  5. 4.Sale, etc. of food containing preservative

  6. 5.Subject to regulation 7, nothing in the preceding regulation shall...

  7. 6.Sale, advertisement and labelling of preservatives

  8. 7.Food for babies and young children

  9. 8.Sampling and analysis of citrus fruit

  10. 9.Condemnation of food

  11. 10.Penalties and enforcement

  12. 11.Defences

  13. 12.Application of various sections of the Act

  14. 13.Revocation

  15. Signature

    1. SCHEDULE 1

      1. PART I PERMITTED PRESERVATIVES

      2. PART II SPECIFIC PURITY CRITERIA APPLICABLE TO PERMITTED PRESERVATIVES

      3. PART III GENERAL PURITY CRITERIA APPLICABLE TO PERMITTED PRESERVATIVES EXCEPT WHERE OTHERWISE PROVIDED BY SPECIFIC PURITY CRITERIA

        1. Each preservative shall not contain— (a) more than 3 milligrams...

    2. SCHEDULE 2

      ARTICLES OF FOOD WHICH MAY CONTAIN PERMITTED PRESERVATIVE AND THE NATURE AND PROPORTION OF PERMITTED PRESERVATIVE IN EACH CASE

    3. SCHEDULE 3

      LABELLING OF PERMITTED PRESERVATIVES

      1. 1.(1) Each container to which regulation 6(2) applies shall bear...

      2. 2.Any statement required by the preceding paragraph—

      3. 3.The figures and the letters in any statement to which...

      4. 4.(1) There shall be printed on each document to which...

      5. 5.Any statement required by the preceding paragraph shall be clear...

      6. 6.For the purposes of this Schedule— (a) the height of...

    4. SCHEDULE 4

      SAMPLING OF CITRUS FRUIT TREATED WITH BIPHENYL, 2-HYDROXYBIPHENYL OR SODIUM BIPHENYL-2-YL OXIDE

      1. PART I

        1. 1.Procuring of sample

        2. 2.A sample shall satisfy at least the following requirements—

        3. 3.In this Part of this Schedule, the expression “lot” means...

      2. PART II

        1. 1.Packaging and delivery of sample

        2. 2.Each part of the sample to be submitted for analysis...

    5. SCHEDULE 5

      ANALYSIS OF CITRUS FRUIT TREATED WITH BIPHENYL, 2-HYDROXYBIPHENYL OR SODIUM BIPHENYL-2-YL OXIDE

      1. PART I Qualitative analysis for residues of biphenyl, 2-hydroxybiphenyl and sodium biphenyl-2-yl oxide in citrus fruit

        1. 1.Purpose and scope

        2. 2.Principle

        3. 3.Reagents

        4. 4.Apparatus

        5. 5.Method of analysis

      2. PART II Quantitative analysis of the residues of biphenyl in citrus fruit

        1. 1.Purpose and scope

        2. 2.Principle

        3. 3.Reagents

        4. 4.Apparatus

        5. 5.Method of analysis

        6. 6.Calculation of results

      3. PART III Quantitative analysis of the residues of 2-hydroxybiphenyl and sodium biphenyl-2-yl oxide in citrus fruit

        1. 1.Purpose and scope

        2. 2.Principle

        3. 3.Reagents

        4. 4.Apparatus

        5. 5.Method of Analysis

        6. 6.Observations

    6. SCHEDULE 6

      DIAGRAM OF A MODIFIED CLEVENGER-TYPE SEPARATOR

    7. SCHEDULE 7

  16. Explanatory Note

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