Antioxidant in Food Regulations, 1958
| Jurisdiction | UK Non-devolved |
1958 No. 1454
FOOD AND DRUGS
COMPOSITION AND LABELLING
The Antioxidant in Food Regulations, 19581stSeptember 1958
5thSeptember 1958
6thSeptember 1958
The Minister of Agriculture, Fisheries and Food and the Minister of Health acting jointly, in exercise of the powers conferred on them by sections four, seven and one hundred and twenty-three of the Food and Drugs Act, 1955(a), and of all other powers them enabling in that behalf, hereby make the following regulations, after consultation with such organisations as appear to them to be representative of interests substantially affected by the regulations and reference to the Food Hygiene Advisory Council under section eighty-two of the said Act (insofar as the regulations relate to the labelling, marking, advertising or description of food):—
1. These regulations may be cited as the Antioxidant in Food Regulations, 1958; and shall come into operation on the 6th day of September, 1958.
2.—(1) In these regulations unless the context otherwise requires:—
"antioxidant" means any substance which delays, retards or prevents the development in food of rancidity or other flavour deterioration due to oxidation but does not include lecithin, ascorbic acid, tocopherols, citric acid, tartaric acid, phosphoric acid or any permitted preservative;
"butter for manufacturing purposes" means butter sold, or intended for sale, otherwise than by retail for use as an ingredient in the manufacture or production of any other article of food;
"catering business" includes the business or undertaking of an inn, public-house, hotel, restaurant, cafe, tea-shop, buffet, coffee-stall or any place of refreshment open to the public, or of a club, boarding house, apartment house, refreshment contractor, school feeding centre, staff dining room or canteen, and the word "caterer" shall be construed accordingly;
"dairy product" means butter (other than butter for manufacturing purposes), milk, cream, condensed (including evaporated) milk and dried milk;
"food" includes drink, chewing gum and other products of a like nature and use, and articles and substances used as ingredients in the preparation of food or drink or of such products, but does not include—
(a) water, live animals or birds, or
(b) articles or substances used only as drugs;
and except as respects regulation 5 hereof the expression means food intended for sale for human consumption;
(a) 4 & 5 Eliz. 2. c. 16.
"food and drugs authority" has the meaning assigned to it in section 83 of the Food and Drugs Act, 1955;
"margarine" means the food usually known as margarine being an emulsion of edible oils and fats with water or skimmed milk or other substances, with or without the addition of permitted colouring matter, which is capable of being used for the same purposes as butter;
"permitted colouring matter" means any colouring matter permitted by the Colouring Matter in Food Regulations, 1957(a);
"permitted preservative" means any preservative permitted by the Public Health (Preservatives etc. in Food) Regulations, 1925(b), as amended(c);
"prepacked" means packed or made up in advance ready for retail sale in a wrapper or container;
"sale by retail" means any sale to a person buying otherwise than for the purpose of resale and includes a sale by a caterer in the course of his catering business but does not include a sale to a manufacturer for the purposes of his manufacturing business or a sale to a caterer for the purposes of his catering business;
"sell" includes offer or expose for sale or have in possession for sale, and "sale" shall be construed accordingly;
"specified food" means any food of a description specified in column 1 of the First Schedule to these regulations.
(2) The Interpretation Act, 1889(d) shall apply to the interpretation of these regulations as it applies to the interpretation of an Act of Parliament
(3) The Public Health (Preservatives etc. in Food)...
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