- Y Diweddaraf sydd Ar Gael (Diwygiedig)
- Gwreiddiol (a wnaed Fel)
Dyma’r fersiwn wreiddiol (fel y’i gwnaed yn wreiddiol). This item of legislation is currently only available in its original format.
5. 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 Number | Description of food | Simulants to be used | |||
---|---|---|---|---|---|
A | B | C | D | ||
(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 12(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. | |||||
01 | Beverages | ||||
01.01 | Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than 5% vol:
| X(a) | X(a) | ||
01.02 | Alcoholic beverages of an alcoholic strength equal to or exceeding 5% vol.
| X(1) | X(2) | ||
01.03 | Miscellaneous: undenatured ethyl alcohol | X(1) | X(1) | ||
02 | Cereals, cereal products, pastry, biscuits, cakes and other bakers' wares | ||||
02.01 | Starches | ||||
02.02 | Cereals, unprocessed, puffed, in flakes (including popcorn, cornflakes and the like) | ||||
02.03 | Cereal flour and meal | ||||
02.04 | Macaroni, 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, biscuits, cakes and other bakers' wares, fresh | ||||
A With fatty substances on the surface | X/5 | ||||
B Other | X | ||||
03 | Chocolate, sugar and products thereof Confectionery products | ||||
03.01 | Chocolate, chocolate-coated products, substitutes and products coated with substitutes | X/5 | |||
03.02 | Confectionery products: | ||||
A in solid form | |||||
— with fatty substances on the surface | X/5 | ||||
— Other | |||||
B in paste form: | |||||
— with fatty substances on the surface | X/3 | ||||
— moist | X | ||||
03.03 | Sugar and sugar products | ||||
A In solid form | |||||
B Honey and the like | X | ||||
C Molasses and sugar syrups | X | ||||
04 | Fruit, vegetable and products thereof | ||||
04.01 | Whole 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, puree 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(1) | X | |||
04.03 | Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others) | ||||
A Shelled, dried | |||||
B Shelled and roasted | X/5(3) | ||||
C In paste or cream form | X | X/3(3) | |||
04.04 | Whole 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(1) | X | |||
05 | Fats and oils | ||||
05.01 | Animal and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, re-solidified butter) | X | |||
05.02 | Margarine, butter and other fats and oils made from water emulsions in oil | X/2 | |||
06 | Animal products and eggs | ||||
06.01 | Fish: | ||||
A Fresh, chilled, salted, smoked | X | X/3(3) | |||
B In the form of paste | X | X/3(3) | |||
06.02 | Crustaceans and molluscs (including oysters, mussels, snails) not naturally protected by their shells | X | |||
06.03 | Meat of all zoological species (including poultry and game): | ||||
A Fresh, chilled, salted, smoked | X | X/4 | |||
B In the form of paste, creams | X | X/4 | |||
06.04 | Processed meat products (ham, salami, bacon and other) | X | X/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 Powdered or dried | |||||
B Other | X | ||||
06.07 | Egg yolks: | ||||
A Liquid | X | ||||
B Powdered or frozen | |||||
06.08 | Dried white of egg | ||||
07 | Milk products | ||||
07.01 | Milk: | ||||
A Whole | X | ||||
B Partly dried | X | ||||
C Skimmed or partly skimmed | X | ||||
D Dried | |||||
Fermented milk such as yoghurt, buttermilk and such products in association with fruit and fruit products | X | ||||
07.03 | Cream and sour cream | X(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(3) | ||
07:05 | Rennet: | ||||
A In liquid or viscous form | X(a) | X(a) | |||
B Powdered or dried | |||||
08 | Miscellaneous products | ||||
08.01 | Vinegar | X | |||
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 | Yeasts and raising agents: | ||||
A In paste form | X(a) | X(a) | |||
B Dried | |||||
08.05 | Salt | ||||
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 | ||
08.07 | Mustard (except powdered mustard under heading 08.17) | X(a) | X(a) | X/3(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 | |||||
08.09 | Ice-creams | X | |||
08.10 | Dried foods: | ||||
A With fatty substances on the surface | X/5 | ||||
B Other | |||||
08.11 | Frozen or deep-frozen foods | ||||
08.12 | Concentrated extracts of an alcoholic strength equal to or exceeding 5% vol | X(1) | X | ||
08.13 | Cocoa: | ||||
A Cocoa powder | X/5(3) | ||||
B Cocoa paste | X/3(3) | ||||
08.14 | Coffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered | ||||
08.15 | Liquid coffee extracts | X | |||
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 |
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