Food and Drugs Act

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
REPUBLIC OF ZAMBIA
THE FOOD AND DRUGS ACT
CHAPTER 303 OF THE LAWS OF ZAMBIA
CHAPTER 303 THE FOOD AND DRUGS ACT
THE FOOD AND DRUGS ACT
ARRANGEMENT OF SECTIONS
PART I
PRELIMINARY
Section
1. Short title
2. Interpretation
PART II
G ENERAL PROVISIONS

D AND DRUGS ACT
THE FOOD AND DRUGS ACT
ARRANGEMENT OF SECTIONS
PART I
PRELIMINARY
Section
1. Short title
2. Interpretation
PART II
G ENERAL PROVISIONS

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
A. Food
3. Prohibition against sale of poisonous, unwholesome or adulterated food
4. Deception
5. Standards of foods
6. Prohibition against sale of food not of the nature, substance or quality
demanded
7. Sale and preparation of food under insanitary conditions
B. Drugs
8. Prohibited sale of drugs
9. Deception
10. Standards of drugs
11. Prohibition against sale of drugs not of the nature, substance or quality
demanded
12. Sale and preparation of drugs under insanitary conditions
C. Cosmetics
13. Prohibited sale of cosmetics
14. Standards of cosmetics
15. Sale and preparation of cosmetics under insanitary conditions
D. Devices
16. Prohibited sale of devices
17. Deception
Section
18. Standards of devices
19. Sale and preparation of devices under insanitary conditions
PART III
I MPORTATION AND W ARRANTY
20. Importation
21. Warranty
PART IV
ADMINISTRATION AND ENFORCEMENT

aration of devices under insanitary conditions
PART III
I MPORTATION AND W ARRANTY
20. Importation
21. Warranty
PART IV
ADMINISTRATION AND ENFORCEMENT

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
22. Food and Drugs Board
23. Regulations
24. Powers of authorised officers
25. Appointment and duties of public analyst
26. Power of Director of Medical Services
27. Duty of local authority to enforce Act
28. Power of Minister to obtain particulars of certain food or drug ingredients
PART V
LEGAL PROCEEDINGS
29. Power of court to order licence to be cancelled and articles to be disposed of
30. Prosecution
31. Penalties
32. Certificates of analysis and presumptions
33. Saving of other written laws
34. Minister's power to amend Schedule
SCHEDULE -Publications
CHAPTER 303
FOOD AND DRUGS 22 of 1972
13 of 1994
An Act to protect the public against health hazards and fraud in the sale and use of
food, drugs, cosmetics and medical devices; and to provide for matters
incidental thereto or connected therewith.
[1st December, 1972]
PART I
PRELIMINARY
1. This Act may be cited as the Food and Drugs Act. Short title
2. In this Act, unless the context otherwise requires- Interpretation

RT I
PRELIMINARY
1. This Act may be cited as the Food and Drugs Act. Short title
2. In this Act, unless the context otherwise requires- Interpretation

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
"advertisement" includes any representation by any means whatsoever for the
purpose of promoting directly or indirectly the sale or disposal of any food,
drug, cosmetic or device;
"article" includes-
(a) any food, drug, cosmetic or device and any labelling or advertising
materials in respect thereof; or
(b) anything used for the preparation, preservation, packing or storing of
any food, drug, cosmetic or device;
"authorised officer" means a Medical Officer of Health, a Health Inspector, or any
suitably qualified person authorised in writing by the Minister or by a local
authority with the approval of the Minister for the purposes of this Act, and-
(a) for the purpose of taking of samples under sections twenty-four and
twenty-six and sending them to a public analyst, and for receiving
reports thereof under section twenty-five, includes a police officer of
or above the rank of Assistant Inspector and an officer of the
Department of Customs and Excise authorised in that behalf by the
Controller of Customs and Excise;
(b) for the purpose of exercising control in respect of drugs, cosmetics
or devices, includes an inspector as defined in the Dangerous Drugs
Act; and
Cap.

for the purpose of exercising control in respect of drugs, cosmetics
or devices, includes an inspector as defined in the Dangerous Drugs
Act; and
Cap.

302
(c) for the purpose of any proceedings under section thirty, includes the
principal officer as defined in the Local Government Act;
Cap. 281
"Board" means the Food and Drugs Board established by section twenty-two;
"cosmetic" includes any substance or mixture of substances manufactured, sold or
represented for use in cleansing, improving or altering the complexion, skin,
hair, eyes, teeth or nails, and includes deodorants and perfumes;
"device" means any instrument, apparatus or contrivance, including components,
parts and accessories thereof, manufactured, sold or represented for use in
the diagnosis, treatment, mitigation or prevention of a disease, disorder or
abnormal physical state, or the symptoms thereof, in man or animal;
"drug" includes-
(a) any substance included in any publication mentioned in the
Schedule; and

ysical state, or the symptoms thereof, in man or animal;
"drug" includes-
(a) any substance included in any publication mentioned in the
Schedule; and

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(b) any substance or mixture of substances prepared, sold or
represented for use in-
(i) the diagnosis, treatment, mitigation or prevention of a disease, disorder or
abnormal physical state, or the symptoms thereof, in man or animal; or
(ii) restoring, correcting or modifying organic functions in man or animal;
"food" includes any article manufactured, sold or represented for use as food or
drink for human consumption, chewing gum, and any ingredient of such
food, drink or chewing gum;
"Health Inspector" has the meaning assigned to it in the Public Health Act; Cap.

, chewing gum, and any ingredient of such
food, drink or chewing gum;
"Health Inspector" has the meaning assigned to it in the Public Health Act; Cap.

295
"insanitary conditions" means such conditions or circumstances as might cause
contamination of a food, a drug or a cosmetic with dirt or filth or might
render the same injurious or dangerous to health;
"label" includes any tag, brand, mark, pictorial or other descriptive matter, written,
printed, stencilled, marked, embossed or impressed on, or attached to or
included in, belonging to, or accompanying any food, drug, cosmetic or
device;
"local authority" means-
(a) a municipal council; or
(b) a township council; or
(c) a rural council; or
"Medical Officer of Health" has the meaning assigned to it in the Public Health Act; Cap. 295
"municipal council", "District Council" and "township council" have the meanings
assigned respectively thereto in section two of the Local Government Act;
Cap. 281
"package" includes anything in which any food, drug, cosmetic or device is wholly
or partly placed or packed, and includes any basket, pail, tray or receptacle
of any kind, whether open or closed;
"premises" includes-

vice is wholly
or partly placed or packed, and includes any basket, pail, tray or receptacle
of any kind, whether open or closed;
"premises" includes-

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(a) any building or tent or other structures, permanent or otherwise,
together with the land on which the same is situated and any
adjoining land used in connection therewith, and includes any
vehicle, conveyance or vessel; and
(b) for the purpose of section twenty-four, a reference to premises shall
be deemed to include reference to any street, open space or place
of public resort, bicycle or other vehicle used for the preparation,
preservation, packaging, storage or conveyance of any article;
"preparation" includes manufacture and any form of treatment, and "prepare" shall
be construed accordingly;
"public analyst" means a person appointed by the Minister, or by a local authority
with the approval of the Minister, to act as an analyst for the purposes of
this Act;
"sell" includes offer, advertise, keep, expose, transmit, convey, deliver or prepare
for sale or exchange, dispose of for any consideration whatsoever, or
transmit, convey or deliver in pursuance of a sale, exchange or disposal as
aforesaid;
"ship" includes any boat or craft;
"subordinate court" means a subordinate court constituted under the Subordinate
Courts Act;
Cap.

osal as
aforesaid;
"ship" includes any boat or craft;
"subordinate court" means a subordinate court constituted under the Subordinate
Courts Act;
Cap.

28
"substance" includes liquid and gas. PART II
G ENERAL PROVISIONS
A. Food

28
"substance" includes liquid and gas. PART II
G ENERAL PROVISIONS
A. Food

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
3. Any person who sells any food that-
(a) has in or upon it any poisonous or harmful substance; or
(b) consists in whole or in part of any filthy, putrid, rotten, decomposed or
diseased substance or foreign matter, or is otherwise unfit for human
consumption; or
(c) is adulterated;
shall be guilty of an offence. Prohibition against
sale of poisonous,
unwholesome or
adultered food
4. Any person who labels, packages, treats, processes, sells or advertises any
food in a manner that is false, misleading or deceptive as regards its character, nature,
value, substance, quality, composition, merit or safety, or in contravention of any
regulations made under this Act, shall be guilty of an offence. Deception
5. Where a standard has been prescribed for any food, any person who labels,
packages, sells or advertises any food which does not comply with that standard, in such
a manner that it is likely to be mistaken for food of the prescribed standard, shall be guilty
of an offence. Standards of foods
6.

standard, in such
a manner that it is likely to be mistaken for food of the prescribed standard, shall be guilty
of an offence. Standards of foods
6.

Any person who sells to the prejudice of the purchaser any food which is not of
the nature, or is not of the substance, or is not of the quality, of the article demanded by
the purchaser, shall be guilty of an offence. Prohibition against
sale of food not of the
nature, substance or
quality demanded
7. Any person who sells, prepares, packages or stores for sale any food under
insanitary conditions shall be guilty of an offence. B. Drugs
Sale and preparation
of food under
insanitary conditions
8. Any person who sells any drug that-
(a) is adulterated; or
(b) consists in whole or in part of any filthy, putrid, rotten, decomposed or
diseased substance or foreign matter;
shall be guilty of an offence. Prohibited sale of
drugs
9. Any person who labels, packages, treats, processes, sells or advertises any
drug in a manner that is false, misleading or deceptive as regards its character,
constitution, value, potency, quality, composition, merit or safety, or in contravention of
any regulations made under this Act, shall be guilty of an offence. Deception
10.

tency, quality, composition, merit or safety, or in contravention of
any regulations made under this Act, shall be guilty of an offence. Deception
10.

(1) Where a standard has been prescribed for a drug, any person who labels,
packages, sells or advertises any substance in such a manner that it is likely to be
mistaken for that drug shall be guilty of an offence unless the substance is the drug in
question and complies with the prescribed standard. Standards of drugs

for that drug shall be guilty of an offence unless the substance is the drug in
question and complies with the prescribed standard. Standards of drugs

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(2) Where a standard has not been prescribed for a drug but a standard for the drug
is contained in any of the publications specified in the Schedule, any person who labels,
packages, sells or advertises any other substance or article in such manner that it is likely
to be mistaken for such drug shall be guilty of an offence. (3) Any person who labels, packages, sells or advertises any drug for which no
standard has been prescribed or for which no standard is contained in any of the
publications specified in the Schedule, shall be guilty of an offence unless such drug-
(a) is in accordance with the professed standard under which it is labelled,
packaged, sold or advertised; and
(b) does not resemble, in a manner likely to deceive, any drug for which a
standard has been prescribed or which is contained in any of the
publications specified in the Schedule. 11. Any person who sells to the prejudice of the purchaser any drug which is not of
the nature, or is not of the substance, or is not of the quality, of the article demanded by
the purchaser, shall be guilty of an offence.

h is not of
the nature, or is not of the substance, or is not of the quality, of the article demanded by
the purchaser, shall be guilty of an offence.

Prohibition against
sale of drugs not of the
nature, substance or
quality demanded
12. Any person who sells, prepares, packages or stores for sale any drug under
insanitary conditions shall be guilty of an offence. C. Cosmetics
Sale and preparation
of drugs under
insanitary conditions
13. Any person who sells any cosmetic that-
(a) has in or upon it any substance that may cause injury to the health of the
user when the cosmetic is used-
Prohibited sale of
cosmetics
(i) according to the direction on the label of or accompanying such
cosmetic; or
(ii) for such purposes and by such methods of use as are customary or
usual therefor; or
(b) consists in whole or in part of any filthy, rotten, decomposed or diseased
substance or of any injurious foreign matter; or
(c) was prepared, preserved, packed or stored under insanitary conditions;
shall be guilty of an offence. 14. Where a standard has been prescribed for a cosmetic, any person who labels,
packages, sells or advertises any article in such a manner that it is likely to be mistaken
for a cosmetic of the prescribed standard shall be guilty of an offence unless the article
complies with the prescribed standard. Standards of
cosmetics

r a cosmetic of the prescribed standard shall be guilty of an offence unless the article
complies with the prescribed standard. Standards of
cosmetics

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
15. Any person who sells, prepares, packages or stores for sale any cosmetic
under insanitary conditions shall be guilty of an offence. D. Devices
Sale and preparation
of cosmetics under
insanitary conditions
16. Any person who sells any device that, when used according to directions on the
label or contained in a separate document delivered with the device or under such
conditions as are customary or usual, may cause injury to the health of the purchaser or
user thereof shall be guilty of an offence. Prohibited sale of
devices
17. Any person who labels, packages, treats, processes, sells or advertises any
device in a manner that is false, misleading or deceptive as regards its character, value,
composition, merit or safety, or in contravention of any regulations made under this Act,
shall be guilty of an offence. Deception
18.

aracter, value,
composition, merit or safety, or in contravention of any regulations made under this Act,
shall be guilty of an offence. Deception
18.

Where a standard has been prescribed for a device, any person who labels,
packages, sells or advertises any article in such a manner that it is likely to be mistaken
for that device shall be guilty of an offence unless the article complies with the prescribed
standard. Standards of devices
19. Any person who sells, prepares, packages, or stores for sale any device under
insanitary conditions shall be guilty of an offence. Sale and preparation
of devices under
insanitary conditions
PART III
I MPORTATION AND W ARRANTY
20. (1) Subject to the provisions of subsection (2), the importation of any article
which does not comply with the provisions of this Act is hereby prohibited.

ubject to the provisions of subsection (2), the importation of any article
which does not comply with the provisions of this Act is hereby prohibited.

Importation
(2) Where an article sought to be imported into Zambia would, if sold in Zambia,
constitute a contravention of this Act, the article may be imported into Zambia for the
purposes of satisfactorily relabelling or reconditioning the same so that the provisions of
this Act are complied with and, where such relabelling or reconditioning is not carried out
within three months of the importation, such article shall be exported by the importer within
a further period of one month or such other period as the Minister may determine and,
where it is not so exported, it shall be forfeited and disposed of as the Minister may direct. 21. (1) No manufacturer or distributor of, or dealer in, any article shall sell such
article to any vendor unless he gives a warranty in writing in the prescribed form about the
nature and quality of such article to the vendor. Warranty

rticle to any vendor unless he gives a warranty in writing in the prescribed form about the
nature and quality of such article to the vendor. Warranty

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(2) If any person contravenes the provisions of subsection (1) or gives a warranty
which is false, he shall be guilty of an offence. PART IV
ADMINISTRATION AND ENFORCEMENT
22. (1) The Minister shall, as soon as may be after the commencement of this Act,
constitute a Board called the Food and Drugs Board to advise the Minister on matters
arising out of the administration of this Act and to carry out such other functions as may be
assigned to it under this Act. Food and Drugs Board
(2) The Board shall consist of the following members:
(a) the Permanent Secretary, Ministry of Health, ex officio, who shall be the
chairman;
(b) the Secretary-General of the National Council for Scientific Research, ex
officio;
(c) the Chief Health Inspector employed in the Ministry of Health, ex officio;
(d) the Chief Pharmacist employed in the Ministry of Health, ex officio;
(e) one public analyst nominated by the Minister;
(f) one member representing the National Food and Nutrition Commission
established under section three of the National Food and Nutrition
Commission Act, and nominated by the Commission;
Cap.

Food and Nutrition Commission
established under section three of the National Food and Nutrition
Commission Act, and nominated by the Commission;
Cap.

308
(g) one member nominated by the Minister from amongst the Medical Officers
of Health employed by local authorities;
(h) one member who is a person connected with or dealing in the food industry
nominated by the Minister;
(i) one member nominated by the Minister from amongst persons who are
members of the Pharmaceutical Society of Zambia; and
(j) one member of the Zambian Bureau of Standards Board nominated by the
said Board

rsons who are
members of the Pharmaceutical Society of Zambia; and
(j) one member of the Zambian Bureau of Standards Board nominated by the
said Board

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(3) A member of the Board who is not an ex officio member shall, unless his office
becomes vacant earlier by resignation, death or otherwise, be entitled to hold office for
three years and shall be eligible for renomination. (4) The quorum of the Board shall be five. (5) The Board may invite any person to attend any particular meeting for the
purpose of assisting or advising the Board, but no such person shall have any right to vote
at such meeting. (6) The Board may appoint one or more committees of the Board consisting of such
number of persons, whether members of the Board or not, as it may deem necessary to
assist it in the exercise of its functions, provided that the Board shall not delegate any of
the powers conferred upon it under this Act to any such committee. (7) The Board may, subject to any written direction of the Minister, regulate its own
procedure and the transactions of its business as well as the work and procedure of the
committees appointed by it.

of the Minister, regulate its own
procedure and the transactions of its business as well as the work and procedure of the
committees appointed by it.

(8) The Minister may appoint a public officer as secretary to the Board, who shall be
the Chief Executive Officer of the Board, and it shall be his duty to assist the Board in all
respects and in such
manner as the Board may from time to time require in the discharge of its functions and
the carrying out of its activities under this Act. 23.

in such
manner as the Board may from time to time require in the discharge of its functions and
the carrying out of its activities under this Act. 23.

(1) Subject to the provisions of subsection (2), the Minister may, after
consultation with the Board, by statutory instrument, make regulations-
Regulations
(a) declaring that any food or drug or class of food or drugs is adulterated if any
prescribed substance or class of substance is present therein or has been
added thereto or extracted or omitted therefrom;
(b) respecting-
(i) the labelling and packing and the offering, exposing and advertising
for sale of food, drugs, cosmetics and devices;
(ii) the size, dimensions and other specifications of packages of food,
drugs, cosmetics and devices;
(iii) the sale or the conditions of sale of any food, drug, cosmetic or
device; and
(iv) the use of any substance as an ingredient in any food, drug,
cosmetic or device, to prevent the consumer or purchaser thereof
from being deceived or misled as to its quality, quantity, character,
value, composition, effect, merit or safety or to prevent injury to the
health of the consumer or purchaser;

d as to its quality, quantity, character,
value, composition, effect, merit or safety or to prevent injury to the
health of the consumer or purchaser;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(c) prescribing standards of composition, strength, potency, purity, quality or
other property of any food, drug, cosmetic or device;
(d) respecting the importation or exportation of food, drugs, cosmetics and
devices in order to ensure compliance with this Act;
(e) respecting the method of preparation, preserving, packing, storing,
conveying and testing of any food, drug, cosmetic or device in the interests
of, or for the prevention of injury to, the health of the consumer, user or
purchaser;
(f) respecting the carriage of goods subject to the provisions of this Act,
including the licensing of vehicles used in such carriage;
(g) requiring persons who sell food, drugs, cosmetics or devices to maintain
such books and records as the Board considers necessary for the proper
enforcement and administration of this Act;
(h) requiring manufacturers of any drugs to submit test portions of any batch of
such drugs;
(i) providing for the analysis or examination of food, drugs, cosmetics or
devices for the purposes of this Act or for any other purpose and
prescribing a tariff of fees to be paid for such analysis and prescribing
methods of analysis;
(j) providing for the taking of samples of any article for the purposes of this Act
or for any other purposes;
(k) exempting any food, drug, cosmetic or device from all or any of the
provisions of this Act and prescribing the conditions of such exemption; and
(l) prescribing anything which is to be or which may be prescribed under this
Act.

s of this Act and prescribing the conditions of such exemption; and
(l) prescribing anything which is to be or which may be prescribed under this
Act.

(2) Where the Board deems it advisable that any regulations under subsection (1)
should be published as a draft thereof with a view to inviting the comments of the public
thereon, no such regulations shall be made unless a draft thereof has been published in
the Gazette not less than fourteen days before the regulations are made. (3) Where any regulations made under this Act or under the Public Health Act
prohibit or restrict the addition of any ingredient or material to any food, the addition of
such ingredient or material, if made in contravention of such regulations, shall, for the
purposes of this Act, be deemed to render the food injurious to health. Cap. 237

aterial, if made in contravention of such regulations, shall, for the
purposes of this Act, be deemed to render the food injurious to health. Cap. 237

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(4) Where any regulations made under this Act or under the Public Health Act
prescribe the composition of any article of food intended for sale, or prohibit or restrict the
addition of any ingredient or material to any such article, the purchaser of such article
shall, unless the contrary is proved, be deemed, for the purposes of this section, to have
demanded an article complying with the provisions of such regulations as regards the
presence or amount of any constituent, ingredient or material specified in the said
regulations. Cap. 295
(5) The Minister may, by statutory instrument, after consultation with the Board,
make regulations generally for carrying out any of the purposes or provisions of this Act. 24.

tatutory instrument, after consultation with the Board,
make regulations generally for carrying out any of the purposes or provisions of this Act. 24.

(1) An authorised officer may, at any hour reasonable for the proper
performance of his duty-
Powers of authorised
officers
(a) enter any premises where he believes any article to which this Act applies
is prepared, preserved, packaged, stored or conveyed, examine any such
article and take samples thereof, and examine anything that he believes is
used or capable of being used for such preparation, preservation,
packaging, storing or conveying;
(b) stop or search or detain any aircraft, ship or vehicle in which he believes on
reasonable grounds that any article subject to the provisions of this Act is
being conveyed and examine any such article and take samples thereof for
the purposes of this Act;
(c) open and examine any receptacle or package which he believes contains
any article to which this Act applies;
(d) examine any books, documents or other records found in any premises
mentioned in paragraph (a) that he believes contain any information
relevant to the enforcement of this Act with respect to any article to which
this Act applies and make copies thereof or take extracts therefrom; and
(e) seize and detain for such time as may be necessary any article by means of
or in relation to which he believes any provision of this Act has been
contravened.

d detain for such time as may be necessary any article by means of
or in relation to which he believes any provision of this Act has been
contravened.

(2) An authorised officer acting under this section shall, if so required, produce his
authority. (3) Any owner, occupier or person in charge of any premises entered by an
authorised officer pursuant to subsection (1) (a), or any person found therein, who does
not give to the authorised officer all reasonable assistance in his power and furnish him
with such information as he may reasonably require, shall be guilty of an offence.

ised officer all reasonable assistance in his power and furnish him
with such information as he may reasonably require, shall be guilty of an offence.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(4) Any person who obstructs or impedes any authorised officer in the course of his
duties, or prevents or attempts to prevent the execution by the authorised officer of his
duty under this Act, shall be guilty of an offence. (5) Any person who knowingly makes any false or misleading statement, either
verbally or in writing, to any authorised officer engaged in carrying out his duties under this
Act shall be guilty of an offence. (6) An authorised officer shall release any article seized by him under this Act when
he is satisfied that all the provisions of this Act with respect thereto have been complied
with.

elease any article seized by him under this Act when
he is satisfied that all the provisions of this Act with respect thereto have been complied
with.

(7) Where an authorised officer has seized an article under this Act and the owner
thereof or the person in whose possession the article was at the time of seizure consents
to the destruction thereof, the article may be destroyed or otherwise disposed of as the
authorised officer may direct; if the owner or the person does not consent to the
destruction of the article, the authorised officer may apply to a subordinate court for the
destruction or disposal of such article and the subordinate court may make such order as
it may deem fit. (8) Where any article has been seized under the provisions of subsection (1) (e) and
the owner thereof has been convicted of an offence under this Act, the article may be
destroyed or otherwise disposed of as the court may direct. (9) Any person who removes, alters or interferes in any way with any article seized
under this Act, without the authority of an authorised officer, shall be guilty of an offence. (10) Any article seized under this Act may, at the option of an authorised officer, be
kept or stored in the premises where it was seized or may, at the direction of an
authorised officer, be removed to any other proper place.

fficer, be
kept or stored in the premises where it was seized or may, at the direction of an
authorised officer, be removed to any other proper place.

(11) An authorised officer may submit any article seized by him or any sample
therefrom or any sample taken by him to a public analyst for analysis or examination. 25. (1) No person shall be appointed to be a public analyst for any area in which he
is engaged directly or indirectly in any trade or business connected with the sale of food,
drugs, cosmetics and devices. Appointment and
duties of public analyst
(2) A public analyst shall as soon as practicable analyse or examine any sample
sent to him in pursuance of this Act and shall give the authorised officer a certificate
specifying the result of the analysis or examination, and such certificate shall be in such
form as may be prescribed by the Minister on the advice of the Board.

the result of the analysis or examination, and such certificate shall be in such
form as may be prescribed by the Minister on the advice of the Board.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
26. The Director of Medical Services may, in relation to any matter appearing to
him to affect the general interests of the consumer, direct a public officer to procure for
analysis samples of any food, drug, device and cosmetic, and thereupon that officer shall
have all the powers of an authorised officer under this Act, and this Act shall apply as if
the officer were an authorised officer. Power of Director of
Medical Services
27. (1) It shall be the duty of every local authority to exercise such powers as are
conferred upon it and in particular to direct its officers to procure samples for analysis. Duty of local authority
to enforce Act
(2) If the Minister is of the opinion that a local authority has failed to execute or
enforce any of the provisions of this Act in relation to any article and that its failure affects
the general interests of the consumer, the Minister may by order empower an officer to
execute and enforce those provisions or to procure the execution and enforcement thereof
in relation to any article mentioned in the order.

officer to
execute and enforce those provisions or to procure the execution and enforcement thereof
in relation to any article mentioned in the order.

(3) The expenses incurred as a result of any order under subsection (2) shall be
recoverable by the Minister from the local authority and the amount so recovered shall be
treated as expenses incurred by the local authority under this Act. 28. (1) The Minister may direct any person who at the date of the direction or at any
subsequent time carries on a business which includes the production, importation or use
of any substances to which this Act applies to furnish to him, within such time as may be
specified in such direction, such particulars, as may be so specified, of the composition
and use of any such substance sold or for sale in the course of that business or used in
the preparation of food or drugs.

ecified, of the composition
and use of any such substance sold or for sale in the course of that business or used in
the preparation of food or drugs.

Power of Minister to
obtain particulars of
certain food or drug
ingredients
(2) Without prejudice to the generality of subsection (1), a direction made
thereunder may require the following particulars to be furnished in respect of any
substance, that is to say:
(a) particulars of the composition and chemical formula of the substance;
(b) particulars of the manner in which the substance is used or proposed to be
used in the preparation of food;
(c) particulars of any investigations carried out by or to the knowledge of the
person carrying on the business in question, for the purpose of determining
whether and to what extent the substance, or any product formed when the
substance is used as aforesaid, is injurious to, or in any other way affects,
health;
(d) particulars of any investigation, or inquiries carried out by or to the
knowledge of the person carrying on the business in question, for the
purpose of determining the cumulative effect on the health of a person
consuming the substance in ordinary quantities.

e business in question, for the
purpose of determining the cumulative effect on the health of a person
consuming the substance in ordinary quantities.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(3) No particulars furnished in accordance with a direction under this section and no
information relating to any individual business obtained by means of such particulars shall,
without the previous consent in writing of the person carrying on the business in question,
be disclosed by any person except in due discharge of his duties under this Act, and any
person who discloses any such particulars or information in contravention of this
subsection shall be guilty of an offence. PART V
LEGAL PROCEEDINGS
29. (1) On the conviction of any person for any offence under this Act, the court
may, in addition to any other penalty which it may lawfully impose, cancel any licence
issued to such person under any written law.

his Act, the court
may, in addition to any other penalty which it may lawfully impose, cancel any licence
issued to such person under any written law.

Power of court to order
licence to be cancelled
and articles to be
disposed of
(2) Where a person has been convicted of an offence under this Act, the court may
order that any article by means of or in relation to which the offence was committed, or
anything of a similar nature belonging to or in the possession of the convicted person or
found with such article, be forfeited, and, upon such order being made, such articles and
things may be disposed of as the court may direct. 30. (1) Where a public analyst, having analysed or examined any article to which
this Act applies, has given his certificate and from that certificate it appears that an
offence under this Act has been committed, an authorised officer may take proceedings
under this Act before any subordinate court having jurisdiction in the place where the
article sold was actually delivered to the purchaser or the sample thereof taken. Prosecution
(2) In any proceedings under this Act, the contents of any package appearing to be
intact and in the original state of packing by the manufacturer thereof, shall be deemed,
unless the contrary is proved, to be an article of the description specified on the label. 31.

f packing by the manufacturer thereof, shall be deemed,
unless the contrary is proved, to be an article of the description specified on the label. 31.

(1) In any prosecution under this Act, the summons shall state the particulars of
the offence or offences alleged and also the name of the prosecuting officer and shall not
be made returnable before fourteen days from the date on which it is served. Penalties
(2) A person found guilty of an offence under this Act for which no special penalty is
provided shall be liable on conviction-
(a) in the case of a first offence, to a fine not exceeding one thousand penalty
units or to imprisonment for a term not exceeding three months, or to both;

the case of a first offence, to a fine not exceeding one thousand penalty
units or to imprisonment for a term not exceeding three months, or to both;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(b) in the case of a subsequent offence, to a fine not exceeding two thousand
penalty units or to imprisonment for a term not exceeding six months, or to
both;
(As amended by Act No. 13 of 1994)
32.

ne not exceeding two thousand
penalty units or to imprisonment for a term not exceeding six months, or to
both;
(As amended by Act No. 13 of 1994)
32.

In any proceedings under this Act- Certificates of analysis
and presumptions
(a) a certificate of analysis purporting to be signed by a public analyst shall be
accepted as prima facie evidence of the facts stated therein, provided that-
(i) the party against whom it is produced may require the attendance of
the public analyst for the purposes of cross-examination; and
(ii) no such certificate of a public analyst shall be received in evidence
unless the party intending to produce it has, before the trial, given
the party against whom it is intended to be produced reasonable
notice of such intention together with a copy of the certificate;
(b) evidence that the package contains any article to which this Act applies,
bore a name, address or registered mark of the person by whom it was
manufactured or packed shall be prima facie evidence that such article was
manufactured or packed, as the case may be, by that person;
(c) any substance commonly used for human consumption shall, if sold or
offered, exposed or kept for sale, be presumed, until the contrary is proved,
to have been sold or, as the case may be, to have been or to be intended
for sale for human consumption;
(d) any substance commonly used for human consumption which is found on
premises used for the preparation, storage or sale of that substance, and
any substance commonly used in the manufacture of products for human
consumption which is found on premises used for the preparation, storage
or sale of those products, shall be presumed, until the contrary is proved, to
be intended for sale, or for manufacturing products for sale, for human
consumption;
(e) any substance capable of being used in the composition or preparation of
any substance commonly used for human consumption which is found on
premises on which that substance is prepared shall, until the contrary is
proved, be presumed to be intended for such use.

nsumption which is found on
premises on which that substance is prepared shall, until the contrary is
proved, be presumed to be intended for such use.

33. The provisions of this Act shall be in addition to and not in derogation of the
provisions of any other written law. Saving of other written
laws
34. The Minister may, by statutory order, amend the Schedule. Minister's power to
amend Schedule
SCHEDULE
(Sections 2 and 10)

ng of other written
laws
34. The Minister may, by statutory order, amend the Schedule. Minister's power to
amend Schedule
SCHEDULE
(Sections 2 and 10)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
PUBLICATIONS
The current editions of:
Name Abbreviation
Pharmacopoeia Internationalis (Ph.I.)
The British Pharmacopoeia (B.P.)
The Pharmacopoeia of the United States of America (U.S.P.)
Codex Francais (Codex)
The Canadian Formulary (C.F.)
The British Pharmaceutical Codex (B.P.C.)
The National Formulary (N.F.)
The British Veterinary Codex (B.Vet.C.)
SUBSIDIARY LEGISLATION
FOOD AND DRUGS CAP. 303
SECTION 23-THE F OOD AND DRUGS (W ARRANTY) REGULATIONS
Regulations by the Minister after consultation with the Food and Drugs Board
Statutory Instruments
244 of 1972
Title
Warranty
1. These Regulations may be cited as the Food and Drugs (Warranty Regulations).
2. No manufacturer or distributor of, or dealer in, any article shall sell such article
to a vendor unless he gives to the vendor a warranty in a form set out in the Schedule and
applicable to such sale.
SCHEDULE
(Regulation 2)
PRESCRIBED FORMS

endor unless he gives to the vendor a warranty in a form set out in the Schedule and
applicable to such sale.
SCHEDULE
(Regulation 2)
PRESCRIBED FORMS

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
FORM 1
WARRANTY FOR A SINGLE TRANSACTION
Invoice No............................................................ Date of sale.................................................................................................. Place of sale....................................................................From.................................................................................................. To................................................................................................................................................................................................ Nature and quality of the article.................................................................................................................................................. Quantity......................................................................................................................................................................................

......................................................................................................................................................

Price............................................................................................................................................................................................ I/We hereby certify that the article/articles listed herein is/are warranted to be of the nature and quality mentioned herein. .................................................................................................. .................................................................................. Signature of manufacturer,
distributor or dealer

.................. .................................................................................. Signature of manufacturer,
distributor or dealer

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
FORM 2
CONTINUING WARRANTY
Date.................................. From............................................................................................................................................................................................ .................................................................................................................................................................................................... To................................................................................................................................................................................................ .................................................................................................................................................................................................... I/We hereby give a warranty that each article which we will supply to you hereafter shall be of the nature and quality
mentioned in our invoice recording the sale of such article to you.

h article which we will supply to you hereafter shall be of the nature and quality
mentioned in our invoice recording the sale of such article to you.

.................................................................................................. .................................................................................. Signature of manufacturer,
distributor or dealer
THE FOOD AND DRUGS* REGULATIONS
ARRANGEMENT OF REGULATIONS
PART I
PRELIMINARY AND G ENERAL
Regulation
1. Title and commencement
2. Interpretation
3. Application
4. Power to delegate
5. Copies of prescribed methods to be furnished
6. Reference by one name deemed reference by any other
7. Manner of designating lot or batch number
8. Language on label to include English
9. All information required on label to be prominently displayed and discernible
10. Jurisdiction of authorised officer
11. Authorised officer to have identification
12. Power to take photographs
13. Prohibition on selling to vendor without warranty
14. Formalities for taking sample by, and form of certificate of analysis or
examination given by public analyst to, authorised officer

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
PART II
F OOD

n by public analyst to, authorised officer

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
PART II
F OOD

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
15. Interpretation of terms in Part II
Licences
16. Licence required for use of premises for sale or manufacture of food
17. Validity of permit or licence
18. Application for licence
19. Licence not to be granted except where facilities comply with regulations 410 to
422
20. Renewal or grant of licence may be refused
21. Licence not transferable
*The part of these Regulations dealing with Drugs, Cosmetics and Devices, other than Part I
hereof, is to be published separately. Policy
22. Composition of standardised food
23. Unstandardised food to contain only permitted additives and in quantities within
prescribed limits
24. Use of additives not conforming to prescribed specifications prohibited in food
25. When food is adulterated
26. Exceptions to regulation 25
27. Restriction on sale of babies' food containing food additive
28. Package intended to hold food to be used for no other purpose
29. Package not intended to hold food not to be used to hold food
Labelling
30. Prohibition from sale of unlabelled food
31. Declaration to be included in label
32.

t intended to hold food not to be used to hold food
Labelling
30. Prohibition from sale of unlabelled food
31. Declaration to be included in label
32.

Label information not to be at bottom of container
33. Manner of displaying multi-worded common name and declaration of net
contents
34. Waiver of declaration of net contents of certain packages
35. Position or size of letters of declaration of net contents not to apply on labels of
certain foods
36. Label declaration to appear on inner and outer labels
37. Restriction on referring to this Act on label or in advertisement
38. In certain cases food may be sold unlabelled and label declaration dispensed
with
39. Acceptable common names of certain foods for purpose of regulation 31 (b) (iv)
40. Label declaration not required to indicate presence of caramel as food colour in
certain foods
41. Label declaration not required to indicate presence of added flavouring
preparation in certain foods
42. Specific label requirement in prescribed standard for food also to be followed
43. Misleading description or presentation on label prohibited
44. Country of origin of food to be declared

ibed standard for food also to be followed
43. Misleading description or presentation on label prohibited
44. Country of origin of food to be declared

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
F IRST SCHEDULE -Warranty and form of certificate of analysis or examination
PART I-Warranty
PART II-Form of Certificate of Analysis or Examination
SECOND SCHEDULE -Common names and acceptable common names of certain foods
for purpose of regulation 31 (b) (iv)
PART I-Common names
Regulation
PART II-Acceptable common names of certain foods for purpose of regulation 31 (b)
(iv)
T HIRD SCHEDULE -Varieties of types of recognised cheese and their minimum milk fat
contents on the dry basis
F OURTH SCHEDULE -Composition and quality factors of arachis oil
F IFTH SCHEDULE -Composition and quality factors of cottonseed oil
SIXTH SCHEDULE -Composition and quality factors of maize oil
SEVENTH SCHEDULE -Composition and quality factors of mustardseed oil
EIGHTH SCHEDULE -Composition and quality factors of olive oil
NINTH SCHEDULE -Composition and quality factors of rapeseed oil
T ENTH SCHEDULE -Composition and quality factors of safflowerseed oil
ELEVENTH SCHEDULE -Composition and quality factors of sesameseed oil
T WELFTH SCHEDULE -Composition and quality factors of soya bean oil
T HIRTEENTH SCHEDULE -Composition and quality factors of sunflowerseed oil

eed oil
T WELFTH SCHEDULE -Composition and quality factors of soya bean oil
T HIRTEENTH SCHEDULE -Composition and quality factors of sunflowerseed oil

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
F OURTEENTH SCHEDULE -Composition and quality factors of refined oil
F IFTEENTH SCHEDULE -Composition and quality factors of lard
SIXTEENTH SCHEDULE -Composition and quality factors of edible tallow
SEVENTEENTH SCHEDULE -Use of and limits for food colours permitted in canned
vegetables and canned fruits
PART I-Use of and limits for food colours permitted in canned vegetables
PART II-Use of and limits for food colours permitted in canned fruits
EIGHTEENTH SCHEDULE -Exemption limits for poisonous or harmful substances in food
for sale
NINETEENTH SCHEDULE -Substances that may be used as food additives
Part I-Food additives that may be used as anticaking agents
Part II-Food additives that may be used as bleaching, maturing and dough
conditioning agents
Part III-Food additives that may be used as colouring agents
Part IV-Food additives that may be used as emulsifying, gelling, stabilising, and
thickening agents
Part V-Food additives that may be used as food enzymes
Part VI-Food additives that may be used as firming agents
Part VII-Food additives that may be used as glazing and polishing agents
Part VIII-Miscellaneous food additives
Regulation
Part IX-Food additives that may be used as non-nutritive sweetening agents

zing and polishing agents
Part VIII-Miscellaneous food additives
Regulation
Part IX-Food additives that may be used as non-nutritive sweetening agents

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Part X-Food additives that may be used as pH adjusting agents, acid-reacting
materials and water correcting agents
Part XIA-Food additives that may be used as Class I Preservatives
B-Food additives that may be used as Class II Preservatives
C-Food additives that may be used as Class III Preservatives
D-Food additives that may be used as Class IV Preservatives
Part XII-Food additives that may be used as sequestering agents
Part XIII-Food additives that may be used as starch modifying agents
Part XIV-Food additives that may be used as yeast foods
T WENTIETH SCHEDULE -Reasonable daily intake for various foods
T WENTY-F IRST SCHEDULE -Foods to which vitamin mineral nutrient or amino acid may
be added
T WENTY-SECOND SCHEDULE -Statutory instruments revoked
SECTION 23-FOOD AND DRUGS REGULATIONS
Regulations by the Minister after consultation with the Food and Drugs Board
Statutory Instruments
133 of 1978
37 of 1992
38 of 1992
39 of 1992
40 of 1992
93 of 1992
PART I
PRELIMINARY AND G ENERAL
1. (1) These Regulations may be cited as the Food and Drugs Regulations.

2
38 of 1992
39 of 1992
40 of 1992
93 of 1992
PART I
PRELIMINARY AND G ENERAL
1. (1) These Regulations may be cited as the Food and Drugs Regulations.

Title and
commencement
(2) These Regulations shall come into operation-

Title and
commencement
(2) These Regulations shall come into operation-

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(a) except in respect of regulations 30 to 49 and regulation 299, on the
expiration of a period of six months after the day on which they shall be
published in the Gazette;
(b) in respect of regulations 30 to 49 and regulation 299, on the expiration of a
period of twelve months after the day on which they shall be published in
the Gazette. 2. In these Regulations, unless the context otherwise requires- Interpretation
"Act" means the Food and Drugs Act; Cap.

l be published in
the Gazette. 2. In these Regulations, unless the context otherwise requires- Interpretation
"Act" means the Food and Drugs Act; Cap.

303
"cubic centimetre" and its abbreviation "cc", shall be deemed to be interchangeable
with the term "millilitre" and its abbreviation "ml";
"inner label" means the label on or affixed to an immediate container of a food,
drug, cosmetic or device;
"lot number" means any combination of letters, figures, or both, by which any food,
drug or device can be traced in manufacture and identified in distribution;
"manufacturer" means a person who, under his own name, or under a trade,
design or word mark, trade name or other name, word or mark controlled by
him, sells a food, drug, cosmetic or device;
"outer label" means the label on or affixed to the outside of a package of food,
drug, cosmetic or device;
"prescribed method" means a method of analysis or examination which shall be
used as indicated. 3. These Regulations, where applicable, prescribe the standards of composition,
strength, potency, purity, quality or other property of the article of food, drug, cosmetic or
device to which they refer. Application
4. The Minister may, by writing under his hand, delegate his authority as he deems
fit. Power to delegate
5. The Minister shall, upon request, furnish copies of prescribed methods.

g under his hand, delegate his authority as he deems
fit. Power to delegate
5. The Minister shall, upon request, furnish copies of prescribed methods.

Copies of prescribed
methods to be
furnished

Copies of prescribed
methods to be
furnished

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
6. Where a food, drug, cosmetic or device has more than one name, whether
proper or common, a reference in these Regulations to the food, drug, cosmetic or device
by any of its names is deemed to be a reference to the food, drug, cosmetic or device by
all of its names. Reference by one
name deemed
reference by any other
7. When a lot or batch number is required by these Regulations to appear on any
article, container, package or label it shall be preceded by one of the following
designations:
(a) "lot number" or "batch number";
(b) "lot no." or "batch no.";
(c) "lot" or "batch";
Manner of designating
lot or batch number
8. (1) Any statement, information or declaration that is required by these
Regulations to appear on the label of any food, drug, cosmetic or device, shall be in the
English language. Language on label to
include English
(2) Any other language may be used in addition to English. 9.

smetic or device, shall be in the
English language. Language on label to
include English
(2) Any other language may be used in addition to English. 9.

All information required by these Regulations to appear on a label of a food,
drug, cosmetic or device shall be-
(a) clearly and prominently displayed on the label; and
(b) readily discernible to the purchaser, customer or recipient under the
customary conditions of purchase or use. All information
required on label to be
prominently displayed
and discernible
10. Within limits specified by the Minister, the authority of an authorised officer
extends to and includes the whole of Zambia. Jurisdiction of
authorised officer
11. Every authorised officer shall have a suitable identification to indicate that he
has been appointed as an authorised officer. Authorised officer to
have identification
12. An authorised officer may take photographs of such premises and such articles
referred to in section twenty-four of the Act as may be relevant to the administration of the
Act. Power to take
photographs
13. No manufacturer or distributor of, or dealer in, any article shall sell such article
to a vendor unless he gives to the vendor a warranty in Form 1 or Form 2 in Part I of the
First Schedule and applicable to such sale. Prohibition on selling
to vendor without
warranty

e vendor a warranty in Form 1 or Form 2 in Part I of the
First Schedule and applicable to such sale. Prohibition on selling
to vendor without
warranty

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
14. (1) When taking a sample pursuant to section twenty-four of the Act, an
authorised officer shall-
Formalities for taking
sample by, and form of
certificate of analysis
or examination given
by public analyst to,
authorised officer
(a) notify the owner thereof, or the person from whom the sample is obtained,
of the fact that the sample is so taken and that, if he considers it necessary,
he would submit the sample to a public analyst for analysis or examination;
(b) identify the entire quantity as the sample;
(c) seal the sample in such a manner that it cannot be opened without breaking
the seal; and
(d) forward the sample to a public analyst for analysis or examination. (2) A public analyst after analysis or examination of a sample sent to him shall give
the authorised officer a certificate, specifying the result of analysis or examination, in a
form in Part II of the First Schedule. PART II
F OOD
15.

the authorised officer a certificate, specifying the result of analysis or examination, in a
form in Part II of the First Schedule. PART II
F OOD
15.

In this Part, unless the context otherwise requires- Interpretation of terms
in Part II
"close proximity" means, with reference to the common name, immediately
adjacent to the common name without any intervening, printed, written or
graphic matter;
"common name" means, with reference to food, any name set out in column 2 of
Part I of the Second Schedule and referred to in the regualation set out in
column 3 opposite thereto or, if the name is not so set out, any name in
English by which that food is generally known;
"component" means any substance which forms part of an ingredient;
"flavouring preparation" includes any food for which a standard is provided in
regulations 219 to 243;

ny substance which forms part of an ingredient;
"flavouring preparation" includes any food for which a standard is provided in
regulations 219 to 243;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
"food additive" means any substance, including any source of radiation, the use of
which results, or may reasonably be expected to result in it, or its
byproducts becoming a part of affecting the characteristics of a food, but
does not include-
(a) any nutritive material that is used, recognised, or commonly sold as an
article or ingredient of food;
(b) vitamins, mineral nutrients and amino acids;
(c) species, seasonings, flavouring preparations, essential oils, oleoresins and
natural extractives;
(d) pesticides;
(e) packaging materials and components thereof; and
(f) drugs in foods from animal sources;
"food colour" means those colours permitted for use in or upon food by regulation
116;
"gelling agent" includes any food for which a standard is provided in regulations
282 and 283;
"ingredient" means any substance, including a food additive, used in the
manufacture or preparation of a food and present in the final product;
"per centum" means per centum by weight, unless otherwise stated, and may be
symbolised as %;
"licence" means a licence granted under regulation 16;
"sugar" means sucrose;
"sweeteing agent" includes any food for which a standard is provided in regulations
337 to 343;
"unstandardised food" means any food for which a standard is not prescribed in
this Part.

for which a standard is provided in regulations
337 to 343;
"unstandardised food" means any food for which a standard is not prescribed in
this Part.

Licences
16. No person shall use any premises for sale or manufacture for sale of any food
unless he shall first have obtained a licence from the local authority authorising him to use
them in such a way:
Licence required for
use of premises for
sale or manufacture of
food
Provided that this regulation shall not apply to the sale of liquor in any case in which
the provisions of the Liquor Licensing Act do not apply. Cap. 167

ided that this regulation shall not apply to the sale of liquor in any case in which
the provisions of the Liquor Licensing Act do not apply. Cap. 167

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
17. (1) A licence may be issued for a period not exceeding one calendar year and
no licence shall continue in force beyond the 31st December of the year in which it was
issued. Validity of permit or
licence
(2) The permits, licences, or certificates of registration, if any, issued under the
regulations revoked by these Regulations and which are in force at the time of the
commencement of these Regulations shall be deemed licences issued under regulation
16 of these Regulations. 18. Any person desiring a licence shall send to the local authority a written
application on a form to be obtained from the office of the local authority and shall furnish
all the information required by such form. Application for licence
19. No licence shall be granted unless the authorised officer is satisfied that the
premises and manufacturing facilities in respect of which such licence is desired comply
with regulations 410 to 422. Licence not to be
granted except where
facilities comply with
regulations 410 to 422
20.

h such licence is desired comply
with regulations 410 to 422. Licence not to be
granted except where
facilities comply with
regulations 410 to 422
20.

(1) The local authority may refuse to grant or renew any licence, or may grant
such licence on such conditions as it may lay down. Renewal or grant of
licence may be
refused
(2) A breach of any condition attached to a licence shall be deemed to be a breach
of these Regulations. 21. No licence shall be transforable from the premises in respect of which it is
granted to any other premises. Policy
Licence not
transferable
22. Where a standard for a food is prescribed in this Part-
(a) the food shall contain only the ingredients included in the standard for that
food;
(b) each ingredient shall be incorporated in the food in a quantity within any
limits prescribed for that ingredient; and
(c) if the standard permits an ingredient to be used as a food additive for a
specified purpose, that ingredient shall be a food set out in one of the Parts
of the Nineteenth Schedule for use as an additive to that food for that
purpose. Composition of
standardised food

e a food set out in one of the Parts
of the Nineteenth Schedule for use as an additive to that food for that
purpose. Composition of
standardised food

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
23. Where a standard for a food is not prescribed in this Part-
(a) the food shall not contain any food additives except food additives set out in
a Part of the Nineteenth Schedule for use as additives to that food for the
purpose set out, except in the case of Part VIII of the said Schedule, at the
heading to that Part and in the case of Part VIII of the said Schedule, in the
column marked "column 4" thereof;
(b) each such food additive shall be incorporated in the food in a quantity within
any limits prescribed for that food and food additive in that Part. Unstandardised food
to contain only
permitted additives
and in quantities within
prescribed limits
24.

d for that food and food additive in that Part. Unstandardised food
to contain only
permitted additives
and in quantities within
prescribed limits
24.

Where an ingredient is permitted to be used as a food additive in or upon a
food, no person shall use that food additive unless-
(a) where specifications are set out for that additive in this Part, it meets those
specifications; and
(b) where no specifications are set out for that additive in this Part but
specifications are set out for that additive in publication 1406, "Food
Chemical Codex", published by the National Academy of Sciences Natural
Research Council of the United States of America, it meets those
specifications. Use of additives not
conforming to
prescribed
specifications
prohibited in food
25. Subject to the provisions of regulation 26, a food is adulterated if any of the
following substances or classes of substances are present therein or have been added
thereto:
(a) mineral oil or paraffin wax or any preparation thereof;
(b) coumarin, an extract of tonka beans, the seed of Dipteryx odorate Willd.

dded
thereto:
(a) mineral oil or paraffin wax or any preparation thereof;
(b) coumarin, an extract of tonka beans, the seed of Dipteryx odorate Willd.

or
Dipteryx oppositifolia Willd,;
(c) non-nutritive sweetening agents other than saccharin or its salts;
(d) cottonseed flour that contains more than four hundred and fifty parts per
million of free gossypol;
(e) fatty acids and their salts containing chicken-oedema factor or other toxic
factors;
(f) dihydrosafrole;
(g) isosafrole;
(h) oil of American sassafras from Sassfras albidum (Nutt). Nees;
(i) oil of Brazilian sassafras from Octes Sp. H.B.K.;
(j) oil of camphor sassafras from Cinnamonum Camphorum Sieb;
(k) oil of micranthum from Cinnamomum micranthum Hayata;
(l) safrole; or
(m) oil, extract, root or Rhizome of calamus from Acorus calamus L. When food is
adulterated

anthum from Cinnamomum micranthum Hayata;
(l) safrole; or
(m) oil, extract, root or Rhizome of calamus from Acorus calamus L. When food is
adulterated

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
26. Nothwithstanding anything contained in regulation 25-
(a) a food is not adulterated if it contains less than 0.3 per centum of mineral
oil, if good manufacturing practices require the use of mineral oil;
(b) chewing gum is not adulterated by reason only that it contains a paraffin
wax base;
(c) fresh fruits and vegetables, except turnips, are not adulterated if they are
coated with less than 0.3 per centum of paraffin wax and petrolatum, if
good manufacturing practices require the use of such coating; and
(d) turnips and cheese are not adulterated if they are coated with paraffin wax
in accordance with good manufacturing practice. Exceptions to
regulation 25
27. (1) Subject to the other provisions of this regulation, no person shall sell a food
that is represented as for use for babies if the food contains a food additive unless
permission for such use has been granted by the Minister.

a food
that is represented as for use for babies if the food contains a food additive unless
permission for such use has been granted by the Minister.

Restriction on sale of
babies' food containing
food additive
(2) Sub-regulation (1) shall not apply to-
(a) ascorbic acid used in dry cereals containing bannas; or
(b) soyabean lecithin in rice cereals represented as for use for babies. 28. A package intended, or customarily considered suitable, to hold food shall be
used for no other purpose. Package intended to
hold food to be used
for no other purpose
29. A package not intended, or not customarily considered suitable, to hold food
shall not be used to hold food. Labelling
Package not intended
to hold food not to be
used to hold food
30. Subject to the other provisions of these Regulations, no person shall sell a food
unless a label has been applied to that food. Prohibition from sale
of unlabelled food
31. (1) The label applied to a food shall carry- Declaration to be
included in label
(a) on the main panel-
(i) the brand or trade name, if any of the food;
(ii) the common name of the food; and
(iii) in close proximity to the common name, a correct declaration of the
net contents in terms of weight, volume or number in accordance
with the usual practice in describing the food;

mon name, a correct declaration of the
net contents in terms of weight, volume or number in accordance
with the usual practice in describing the food;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(b) grouped together on any panel-
(i) a declaration by name of any Class II, Class III or Class IV
Preservative in the food;
(ii) a declaration of any food colour added to the food;
(iii) a declaration of any artificial or imitation flavouring preparation
added to a food other than a food listed in regulation 41;
(iv) in the case of a food consisting of more than one ingredient, unless
specifically exempted by the Minister, a complete list of the
ingredients by their acceptable common names in descending order
of their proportions, unless the quantity of each ingredient is stated
in terms of per centum or proportionate composition; and
(v) any other statement required by these Regulations to be declared,
such as meaningful coding and date-marking referred to in
regualtion 421 (4) (i) (i) and (ii);
(c) on any panel, the name and address of the manufacturer, packer,
distributor, importer, exporter or vendor of the food.

n 421 (4) (i) (i) and (ii);
(c) on any panel, the name and address of the manufacturer, packer,
distributor, importer, exporter or vendor of the food.

(2) For the purposes of sub-regulation (1) (a) (ii) and (iii), the size of the letters used
for the common name and in declaring the net contents shall be at least half of the size of
the letters used for the brand or trade name. (3) For the purpose of sub-regulation (1) (b) (iv), in the case of food consisting of
more than one ingredient, the size of the letters used in the complete list shall be at least
one quarter of the size of the letters used for the brand or trade name. 32. Notwithstanding anything contained in regulation 31, the information required
by that regulation shall not be placed at the bottom of the container of any food or on a
panel at the bottom thereof. Label information not
to be at bottom of
container
33.

l not be placed at the bottom of the container of any food or on a
panel at the bottom thereof. Label information not
to be at bottom of
container
33.

For the purposes of regulations 9 (a) and 31 (a)-
(a) a common name consisting of more than one word shall be deemed to be
clearly and prominently displayed on the main panel of the label if each
word, other than articles, conjunctions or prepositions, is in identical type
and identically displayed as the brand or trade name; and
(b) a declaration of net contents, including each numeral in any indicated
fraction, on a package of food shall be deemed to be clearly and
prominently displayed thereon if it is in boldface type. Manner of displaying
multiworded common
name and declaration
of net contents
34. Notwithstanding anything contained in regulation 31 (a) (iii), a declaration of net
contents on a package of food the weight of which, including the package, is less than 50
grams, may be waived by the Minister. Waiver of declaration
of net contents of
certain packages

eight of which, including the package, is less than 50
grams, may be waived by the Minister. Waiver of declaration
of net contents of
certain packages

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
35. Regulations 9 and 31 (a) (iii) shall not apply to the position or size of the letters
of the declaration of net contents on the label of-
(a) a package of food where the manner of declaration is described or
prescribed by any other Act of Parliament or any regulation made
thereunder;
(b) a food packed in glass containers on which the declaration of net contents
appears in blown lettering;
(c) alcoholic beverages or soft drinks;
(d) margarine, shortening, lard and similar packaged food fats when packed in
packages of 250 grams or multiples thereof;
(e) eggs packed in cartons. Position or size of
letters of declaration of
net contents not to
apply on labels of
certain foods
36. Where inner and outer labels are employed on a package of food, all label
declarations required by these Regulations shall appear on both the inner and outer
labels. Label declaration to
appear on inner and
outer labels
37. No reference, direct or indirect, to this Act shall be made upon any label of, or
in any advertisement for, a food unless the reference is a specific requirement of this Act.

indirect, to this Act shall be made upon any label of, or
in any advertisement for, a food unless the reference is a specific requirement of this Act.

Restriction on referring
to this Act on label or
in advertisement
38. Regulations 30 and 31 shall not apply to a food sold in bulk or packaged from
bulk at the place where the food is retailed. In certain cases food
may be sold
unlabelled and label
declaration dispensed
with
Provided that packages of such food may bear-
(i) the name of the food; and
(ii) the net contents of the package. 39. For the purpose of regulation 31 (b) (iv), a name set out in column 1 of Part II
of the Second Schedule is an acceptable common name for the food set out in column 2
thereof relating to the same item. Acceptable common
names of certain foods
for purpose of
regulation 31 (b) (iv)

ame for the food set out in column 2
thereof relating to the same item. Acceptable common
names of certain foods
for purpose of
regulation 31 (b) (iv)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
40. Notwithstanding the provisions of regulation 31 (b) (ii), a label declaration is not
required to indicate the presence of caramel as a food colour in-
(a) non-excisable fermented beverages;
(b) sauces;
(c) spirituous liquors;
(d) vinegar, except vinegar or blends containing spirit vinegar;
(e) wine;
(f) soft drinks. Label declaration not
required to indicate
presence of caramel
as food colour in
certain foods
41. A label declaration is not required to indicate the presence of added artificial or
imitation flavouring preparation in liqueurs, alcoholic beverages and soft drinks. Label declaration not
required to indicate
presence of added
flavouring preparation
in certain foods
42. Where a standard for a food is prescribed in this Part, any specific label
requirement in the standard shall also be followed. Specific label
requirement in
prescribed standard
for food also to be
followed
43.

specific label
requirement in the standard shall also be followed. Specific label
requirement in
prescribed standard
for food also to be
followed
43.

Food in a package shall not be described or presented on any label by words,
pictures or other marks which, either directly or indirectly, refer to, or are suggestive of,
any other product with which such food might be confused, or in such manner as to lead
the purchaser or consumer to suppose that the food is connected with such other product. Misleading description
or presentation on
label prohibited
44. (1) The country of origin of a food shall be declared. Country of origin of
food to be declared
(2) When a food undergoes processing in a second country and changes its nature,
the country in which the processing is performed shall, for the purposes of labelling, be
considered to be the country or origin. 45. No person shall manufacture, produce, pack or sell any food which has been
subjected or exposed to ionising radiation unless, upon application, the Minister approves
the radiation of such food. Food which has thus been permitted to such subjection or
exposure shall be so designated. Restrictions on
manufacturing, etc.,
food subjected or
exposed to ionising
radiation
46. Grade designations used on the label shall be readily understandable and in no
way misleading or deceptive.

ected or
exposed to ionising
radiation
46. Grade designations used on the label shall be readily understandable and in no
way misleading or deceptive.

Grade designations to
be understandable
and not to be
misleading

Grade designations to
be understandable
and not to be
misleading

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
47. (1) Subject to regulation 49, the main panel of the label applied to a food
packaged in a disposable metal container designed to release pressurised contents by
means of a manually operated valve that forms an integral part of the container shall
prominently show-
Marking of disposable
metal container
designed to release
pressurised contents
(a) the signal word, "Caution"; and
(b) the nature of the primary hazard, such as "Container may explode if
heated". (2) One panel of the label applied to a food referred to in sub-regulation (1) shall
show-
(a) the nature of the secondary hazard as "Contents under pressure"; and
(b) statements of precaution, such as "Do not place in hot water or near radiators,
stoves or other sources of heat" and "Even when empty, do not puncture or
incinerate container or store at temperatures above 50ºC".

r near radiators,
stoves or other sources of heat" and "Even when empty, do not puncture or
incinerate container or store at temperatures above 50ºC".

(3) The requirements of sub-regulations (1) and (2) shall not apply where, in relation
to a food, in the opinion of the Minister, the design of the container, the material used in its
construction, or the incorporation of a safety device, eliminates the potential hazard
therein. 48. (1) Subject to regulation 49, the main panel of the label applied to a food
referred to in regulation 47 (1) shall, where it does not meet the flame projection test and
the closed drum test, as determined by the prescribed method, prominently show-
Marking of disposable
metal container
designed to release
pressurised contents
not meeting certain
tests
(a) the applicable signal word, "Danger", "Warning" or "Caution"; and
(b) the nature of the primary hazard, as "Extremely Flammable". (2) Where the flashpoint of the product is less than 65ºC, one panel of the label
shall, in addition to the requirements of paragraphs (a) and (d) of sub-regulation (1), show
the statement of precaution, such as "Keep away from open flame or spark".

n to the requirements of paragraphs (a) and (d) of sub-regulation (1), show
the statement of precaution, such as "Keep away from open flame or spark".

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
49. Where the net contents of a container of a food, referred to in regulation 47 (1)
or 48, do not exceed 50 grams, the label may, by waiver from the Minister, be required to
show only the information described in paragraphs (a) and (b) of sub-regulation (1) of
regulation 47 or paragraphs (a) and (b) of sub-regulation (1) of regulation 48, as the case
may be. Special Dietary Foods
Certain markings in
case of disposable
metal container
designed to release
pressurised contents
not exceeding 50
grams may be waived
50. Where a statement or claim implying a special dietary use is made on any label
of, or in any advertisement for, a food the label shall carry a statement of the type of diet
for which that food is recommended. Type of diet to be
declared on label of, or
in advertisement for
special dietary food
51. A food containing saccharin or its salt shall carry on the label a statement to
the effect that it contains (naming the non-nutritive sweetener) a non-nutritive sweetener. Label declaration of
food containing
saccharin or its salt
52.

effect that it contains (naming the non-nutritive sweetener) a non-nutritive sweetener. Label declaration of
food containing
saccharin or its salt
52.

Special dietary foods recommended for carbohydrate or sugar-reduced diets
shall be foods that contain not more than 50 per centum of the glycogenic carbohydrates
normally present in foods of the same class. Standard for
carbohydrate or
sugar-reduced diet
53. For the purposes of these Regulations, a food may, if it contains not more than
0.25 per centum of glycogenic carbohydrates, be described as sugarless, sugar-free, low
in carbohydrates or by any other appropriate synonymous terms. When food may be
declared as sugarless,
sugar-free or low in
carbohydrates
54. Where a statement of claim relating to the carbohydrate, sugar or starch
content is made on the label of, or in any advertisement for, a food, the label shall carry a
statement, on a percentage basis, of the carbohydrate content. Claim relating to
carbohydrate, sugar or
starch content on label
of, or in advertisement
for, food to be
supported by
declaration of
carbohydrate content
55. Special dietary foods recommended for calorie-reduced diets shall be foods
that contain not more than 50 per centum of the total calories normally present in foods of
the same class. Standard for
calorie-reduced diets
56.

ods
that contain not more than 50 per centum of the total calories normally present in foods of
the same class. Standard for
calorie-reduced diets
56.

For the purposes of these Regulations, a food may be described as low calorie
or by any other appropriate synonymous term if it contains not more than-
(a) 15 kilo calories per average serving; and
(b) 30 kilo calories in a reasonable daily intake. Conditions for
describing food as low
calorie

e than-
(a) 15 kilo calories per average serving; and
(b) 30 kilo calories in a reasonable daily intake. Conditions for
describing food as low
calorie

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
57. Where a statement of claim relating to the calorie content is made on the label
of, or in any advertisement for, a food, the label shall carry a statement of the calorie
content in kilo calories per 100 grams. Claim relating to
calorie content on
label of, or in
advertisement for,
food to be supported
by declaration of
calorie content
58.

ries per 100 grams. Claim relating to
calorie content on
label of, or in
advertisement for,
food to be supported
by declaration of
calorie content
58.

For the purposes of these Regulations, a food may be described as-
(a) "low sodium", or by any other appropriate synonymous term, if it is a food
which has been processed without the addition of sodium salts; and the
sodium content of the food is not more than one-half of that of the
comparable normal product as consumed; and it is not more than 120
milligrams per 100 grams of the final product as normally consumed;
(b) "very low sodium" or by any other appropriate synonymous term, if it is a
food which has been processed without the addition of sodium salts; and
the sodium content of the food is not more than one-half of the comparable
normal product as consumed; and is not more than 40 milligrams per 100
grams of the final product as normally consumed. Standard for low
sodium and very low
sodium diets
59. Where a statement of claim relating to the sodium content is made on the label
of, or in any advertisement for, a food, the label shall carry a declaration of the sodium
content in milligrams per 100 grams. Claim relating to
sodium content on
label of, or in
advertisement for,
food to be supported
by declaration of
sodium content
60.

igrams per 100 grams. Claim relating to
sodium content on
label of, or in
advertisement for,
food to be supported
by declaration of
sodium content
60.

No person shall sell a food containing a non-nutritive sweetening agent unless-
(a) that food meets the requirements for special dietary foods as prescribed in
regulation 52 or 55; and
(b) the label carries a statement implying a special dietary use. Alcoholic Beverages
Restriction on selling
foods containing
non-nutritive
sweetening agents
61. The foods referred to in regulations 61 to 96 are included in the term "alcoholic
beverages". Application
62. For the purposes of regulations 61 to 96, unless the context otherwise
requires-
Interpretation
"absolute alcohol" means alcohol of a strength of 100 per centum;
"age" means the period during which an alcoholic beverage is kept under such
conditions of storage as may be necessary to render it potable or to
develop its characteristic flavour or bouquet;

oholic beverage is kept under such
conditions of storage as may be necessary to render it potable or to
develop its characteristic flavour or bouquet;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
"alcohol" means ethyl alcohol (ethanol);
"grain spirit" means an alcoholic distillate, obtained from a mash of cereal grain or
cereal grain products saccharified by the diastase of malt or by other
enzyme and fermented by the action of yeast and from which all or nearly
all of the naturally occurring substance other than alcohol and water have
been removed;
"flavouring" means other domestic or imported spirit or wine customarily used, or
permitted under the Customs and Excise Act;
Cap. 322
"neutral spirit" means the alcoholic distillate obtained from the fermentation of
carbohydrate materials and rectified at a strength of not less than 81.84 per
centum of absolute alcohol; and
"small wood" means wood casks or barrels of not greater than 750 litres capacity. 63.

ength of not less than 81.84 per
centum of absolute alcohol; and
"small wood" means wood casks or barrels of not greater than 750 litres capacity. 63.

Whisky shall be a potable alcoholic distillate, obtained from a mash of cereal
grain or cereal grain products saccharified by the diastase of malt or other natural enzyme
and fermented by the action of yeast and aged not less than three years, may contain a
flavouring or caramel, and shall contain not less than 34.49 per centum of absolute
alcohol. Standard for whisky
64. (1) Subject to sub-regulation (2), no person shall make any claim with respect
to the age of whisky other than for the period during which the whisky has been stored in
small wood. Restriction on claim of
age of whisky
(2) Where whisky has been aged in small wood for at least three years, any period
not exceeding six months during which that whisky was held in other containers may be
claimed as age. 65. Malt whisky shall be whisky obtained by the pot-still distillation of a mash
consisting substantially of barley malt fermented by the action of yeast or a mixture of
such whiskies. Standard for malt
whisky
66. Grain whisky shall be whisky that has been distilled in such a manner as to
retain some of the volatile congeneric substance produced during fermentation. Standard for grain
whisky
67.

has been distilled in such a manner as to
retain some of the volatile congeneric substance produced during fermentation. Standard for grain
whisky
67.

Scotch whisky shall be the whisky distilled in Scotland as Scotch whisky in
accordance with the laws of the United Kingdom for consumption in that country. Standard for Scotch
whisky

y distilled in Scotland as Scotch whisky in
accordance with the laws of the United Kingdom for consumption in that country. Standard for Scotch
whisky

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
68. Blened whisky shall be a potable alcoholic distillate obtained from a mash of
cereal grain products saccharified by the diastase of malt or other natural enzyme and
fermented by the action of yeast or a mixture of such distillate to which neutral spirit may
be added, may contain a flavouring or caramel and shall contain not less than 34.49 per
centum of absolute alcohol. Standard for blended
whisky
69. If neutral spirit is added in the manufacture of blended whisky, the label shall
clearly and legibly bear the words "Blended with neutral spirit". Label declaration
where neutral spirit is
added to blended
whisky
70. Rum shall be a potable alcoholic distillate obtained from sugarcane products
fermented by the action of yeast or a mixture of yeast and other organisms, or a mixture of
such distillates which has been aged and held for a period of not less than two years in
small wood, may contain caramel, and be flavoured with fruit or other botanical
substances or flavouring, and shall contain not less than 34.49 per centum of absolute
alcohol. Standard for rum
71.

red with fruit or other botanical
substances or flavouring, and shall contain not less than 34.49 per centum of absolute
alcohol. Standard for rum
71.

Blended rum shall be a potable alcoholic distillate obtained from sugarcane
products fermented by the action of yeast or a mixture of such distillates to which neutral
spirit may be added, may contain caramel and be flavoured with fruit or other botanical
substances or flavouring, and shall contain not less than 34.49 per centum of absolute
alcohol. Standard for blended
rum
72. If neutral spirit is added in the manufacture of blended rum, the label shall
clearly and legibly bear the words "Blended with neutral spirit". Label declaration
where neutral spirit is
added to blended rum
73. Gin shall be the product obtained by redistillation of suitable rectified grain
spirit or other carbohydrate material with or over juniper berries, may contain other
aromatic botanical substances, sugar and salt, and shall contain not less than 34.49 per
centum of absolute alcohol. Standard for gin
74. Dry gin shall be the gin to which no sugar has been added. Standard for gin
75. No person shall make any claim with respect to the age of gin, but gin that has
been held in suitable containers may bear a label declaration to that effect. Prohibition from
claiming age of gin
76.

he age of gin, but gin that has
been held in suitable containers may bear a label declaration to that effect. Prohibition from
claiming age of gin
76.

Blended gin shall be a potable alcoholic product obtained by the redistillation of
suitable rectified grain spirit with or over juniper berries, may contain aromatic botanical
substances, sugar and salt and to which neutral spirits may be added, and shall contain
not less than 34.49 per centum of absolute alcohol. Standard for blended
gin

gar and salt and to which neutral spirits may be added, and shall contain
not less than 34.49 per centum of absolute alcohol. Standard for blended
gin

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
77. If neutral spirit is added in the manufacture of blended gin, the label shall
clearly and legibly bear the words "Blended with neutral spirits". Label declaration
where neutral spirit is
added to blended gin
78. Brandy shall be a potable alcoholic distillate obtained by the distillation of wine
in the manufacture of which no additional sugar has been used or a mixture of such
distillates which has been aged and held for a period of not less than two years in small
wood, may contain caramel, and be flavoured with fruit or other botanical substances or
flavouring, and shall contain not less than 34.49 per centum of absolute alcohol. Standard for brandy
79. No person shall make any claim with respect to the age of brandy other than
for the period during which it has been held in small wood. Restriction on claim of
age of brandy
80. Cogna brandy or Cognac shall be brandy manufactured in the Cognac district
of France in accordance with the laws of the French Republic for consumption in that
country. Standard for Cognac
brandy or Cognac
81.

Cognac district
of France in accordance with the laws of the French Republic for consumption in that
country. Standard for Cognac
brandy or Cognac
81.

Armagnac brandy or Armagnac shall be brandy manufactured in the Armagnac
district of France in accordance with the laws of the French Republic for consumption in
that country. Standard for
Armagnac brandy or
Armagnac
82. Blended brandy shall be a potable alcoholic distillate obtained by the distillation
of wine in the manufacture of which no additional sugar has been used, or a mixture of
such distillates to which neutral spirit may be added, may contain caramel, and be
flavoured with fruit or other botanical substances or flavouring, and shall contain not less
than 34.49 per centum of absolute alcohol. Standard for blended
brandy
83. If neutral spirit is added in the manufacture of blended brandy, the label shall
clearly and legibly bear the words "Blended with neutral spirit". Label declaration
where neutral spirit is
added to blended
brandy
84.

he label shall
clearly and legibly bear the words "Blended with neutral spirit". Label declaration
where neutral spirit is
added to blended
brandy
84.

Fruit brandy or (naming the fruit) brandy shall be-
(a) a potable distillate obtained by the distillation of-
Standard for fruit
brandy
(i) fruit wine or a mixture of fruit wines;
(ii) a mixture of wine and fruit wine; or
(iii) fermented mash of sound ripe fruit or a mixture of fruits; or
(b) a mixture of such distillates as are referred to in paragraph (a) of this
regulation.

ermented mash of sound ripe fruit or a mixture of fruits; or
(b) a mixture of such distillates as are referred to in paragraph (a) of this
regulation.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
85. Liqueurs and alcoholic cordials shall be the products obtained by the mixing or
distillation of grain spirit, brandy or other distilled spirits with or over fruits, flowers, leaves
or other botanical substances or their juices, or with extracts derived by infusion,
percolation or maceration of such botanical substances, shall have added to them during
the course of manufacture, sucrose or dextrose or both in an amount that is not less than
2.5 per centum of the finished product, shall contain not less than 23 per centum of
absolute alcohol by volume, and may contain neutral or artificial flavouring preparations
and colour. Standard for liqueurs
and alcoholic cordials
86. Vodka shall be the potable alcoholic beverage obtained by the treatment of
grain or other carbohydrate spirit with charcoal and shall contain not less than 34.49 per
centum of absolute alcohol. Standard for vodka
87.

tment of
grain or other carbohydrate spirit with charcoal and shall contain not less than 34.49 per
centum of absolute alcohol. Standard for vodka
87.

Blended vodka shall be the potable alcoholic beverage obtained by the
treatment of grain or potable spirit with charcoal to which neutral spirit may be added, and
shall contain not less than 34.49 per centum of absolute alcohol. Standard for blended
vodka
88. If neutral spirit is added to the manufacture of blended vodka, the label shall
clearly and legibly bear the words "Blended with neutral spirit". Label declaration
where neutral spirit is
added to blended
vodka
89. Wine shall be the product of alcoholic fermentation of the juices of grapes or
other fruits, may have added to it yeast, concentrated grape juice, sugar, dextrose, or
invert sugar, or aqueous solutions of any of the yeast foods, brandy or fruit spirit, carbon
dioxide or oxygen, and may be treated, prior to filtration, with a strongly acid cation
exchange resin in the sodium ion form or weak basic ion exchange resin in the hydroxyl
form and, if food additives or food colours are used in the course of manufacture of wine,
their use and limits shall conform to those specified in the Nineteenth Schedule. Standard for wine
90.

are used in the course of manufacture of wine,
their use and limits shall conform to those specified in the Nineteenth Schedule. Standard for wine
90.

No person shall sell wine that contains more than 0.35 per centum weight by
volume of volatile acid calculated as acetic acid as determined by the prescribed method. Limit for volatile acid in
wine for sale
91. Cider shall be the product of the alcoholic fermentation of apple juice or of
apple juice to which has been added not more than 10 per centum weight by volume of
sugar, dextrose or invert sugar, shall contain not less than 2.5 per centum and not more
than 13 per centum by volume of absolute alcohol; and 100 millilitres of it, measured at a
temperature of 20ºC, shall-
(a) contain not less than 2 grams and not more than 12 grams of total acids
and not more than 8 grams of sugar calculated as dextrose sugars; and
(b) yield not less than 0.2 gram and not more than 0.4 gram of ash. Standard for cider
92. No person shall sell cider that has more than 0.2 per centum weight by volume
of volatile acidity calculated as acetic acid as determined by the prescribed method. Limit for volatile acid in
cider for sale

entum weight by volume
of volatile acidity calculated as acetic acid as determined by the prescribed method. Limit for volatile acid in
cider for sale

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
93. Perry shall be the product of alcoholic fermentation of pear juice or pear juice
to which has been added not more than 10 per centum weight by volume of sugar,
dextrose or invert sugar, shall contain not less than 2.5 per centum and not more than 13
per centum by volume of absolute alcohol; and 100 millilitres of it, measured at a
temperature of 20ºC, shall-
(a) contain not less than 2 grams and not more than 12 grams of total solids
and not more than 8 grams of sugar calculated as dextrose sugar; and
(b) yield not less than 0.2 gram and not more than 0.4 gram of ash. Standard for perry
94.

ore than 8 grams of sugar calculated as dextrose sugar; and
(b) yield not less than 0.2 gram and not more than 0.4 gram of ash. Standard for perry
94.

Beer, ale, stout, porter, lager beer and black beer shall be that food produced
as a result of alcoholic fermentation of an extract derived from barley malt or cereal grain
or starch or saccharine matter and hop derivatives in potable water with other suitable
ingredients in such a manner as to possess the aroma, taste, and character commonly
attributed to the relevant food; and if food additives are used in the course of their
manufacture, their use and limits shall conform to those specified in the Nineteenth
Schedule, and they shall contain-
(a) absolute alcohol, not less than 3.2 per centum;
(b) total solids, not less than 3.5 per centum weight by volume; and
(c) total ash, not less than 0.12 per centum weight by volume. Standard for beer, etc. 95. Near beer shall be the beer that contains, notwithstanding regulation 94, not
less than 0.96 and not more than 2.0 per centum of absolute alcohol; and, 100 millilitres of
light beer measured at a temperature of 20ºC shall yield not less than 0.12 grams of total
ash. Standard for near beer
96.

ol; and, 100 millilitres of
light beer measured at a temperature of 20ºC shall yield not less than 0.12 grams of total
ash. Standard for near beer
96.

Opaque beer or chibuku shall mean the potable liquid derived by the
fermentation of a mash of cereal grain or vegetables or grain or vegetable products with or
without the addition of sucrose and containing the mash or the residue of the mash from
which it is derived in such a manner as to possess the aroma, taste, and character
attributed to it, and shall contain not less than 2 per centum and not more than 6 per
centum of absolute alcohol. Baking Powder
Standard for opaque
beer
97. For, the purposes of regulation 98, "acid-reacting material" means one or any
combinations of-
(a) lactic acid or its salts;
(b) tartaric acid or its salts;
(c) acid salts of phosphoric acid; and
(d) acid compounds of aluminium. Interpretation

-
(a) lactic acid or its salts;
(b) tartaric acid or its salts;
(c) acid salts of phosphoric acid; and
(d) acid compounds of aluminium. Interpretation

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
98. Baking powder shall be a combination of sodium or potassium bicarbonate with
an acid-reacting material; may contain starch or other neutral material and an anti-caking
agent, and shall yield not less than 10 per centum of its weight of carbon dioxide as
determined by the prescribed method. Cacao Products
Standard for baking
powder
99. The foods referred to in regulations 99 to 109 shall be derived from cacao
beans and are included within the term cacao product. Application
100. Cacao beans or cocoa beans shall be the seeds of the cocoa tree
(Theobroma cacao L.) which may or may not have been fermented. Standard for cacao
beans
101. Cacao nibs, cocoa nibs or cracked cocoa shall be the product obtained from
cocoa beans which have been cleaned and freed from shells as thoroughly as is
technically possible; and shall contain, calculated on the fat-free dry matter, not more
than-
(a) 4 per centum of cocoa shell;
(b) 0.3 per centum of ash insoluble in hydrochloric acid; and
(c) 8.0 per centum of moisture. Standard for cacao
nibs
102.

per centum of cocoa shell;
(b) 0.3 per centum of ash insoluble in hydrochloric acid; and
(c) 8.0 per centum of moisture. Standard for cacao
nibs
102.

Chocolate, bitter chocolate or chocolate liquor shall be the product obtained
by grinding cacao nibs, to which cocoa butter may be added; and shall contain not less
than 50 per centum of cocoa butter calculated on the dry matter. Standard for chocolate
103. Cacao products may be processed with hydroxides, carbonates or
bicarbonates of ammonium, sodium or potassium or hydroxides or carbonates of
magnesium. Processing cacao
products
104. No person shall sell a cacao product that is processed with hydroxides or
carbonates of magnesium unless-
(a) the main panel of the label carries, immediately preceding or following the
name of the cacao product and without intervening written, printed, or
graphic matter, one of the following phrases: "Processed with Alkali";
"Processed with (naming the alkali)"; or "Alkali Treated"; and
(b) the total weight of such processing agents used with each one hundred
parts by weight of cacao nibs used in the preparation of such cacao
products shall not be greater in neutralising value, calculated from the
respective combining weights of such processing agents, than the
neutralising value of three parts by weight of anhydrous potassium
carbonate.

rom the
respective combining weights of such processing agents, than the
neutralising value of three parts by weight of anhydrous potassium
carbonate.

Labelling of certain
processed cocoa
products and limits for
processing agents

Labelling of certain
processed cocoa
products and limits for
processing agents

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
105. The ash limits provided for cacao products in regulations 99 to 109 may be
increased for cacao products processed with alkali as provided in regulation 104 by the
amount of ash from the processing agent used. Ash limits for cacao
products processed
with alkali may be
increased
106. Sweet chocolate or sweet chocolate coating shall be chocolate mixed with
sugar or with a combination of not less than 75 per centum of sugar and not more than 25
per centum of dextrose; may contain cacao butter, spices, other flavouring material (see
regulations 219 to 243) and not more than a total of 1.5 per centum of emulsifying agents
in the finished product (see Part IV of the Nineteenth Schedule); and shall contain, on the
dry, sugar-free and fat-free basis, no greater proportion of crude fibre, total ash, or ash
insoluble in hydrochloric acid respectively than does chocolate on the dry, fat-free basis. Standard for sweet
chocolate
107.

fibre, total ash, or ash
insoluble in hydrochloric acid respectively than does chocolate on the dry, fat-free basis. Standard for sweet
chocolate
107.

Milk chocolate, sweet milk chocolate, milk chocolate coating or sweet milk
chocolate coating shall be the cacao product obtained from chocolate by grinding with
sugar or with a combination of not less than 75 per centum of sugar and not more than 25
per centum of dextrose; may contain cacao butter, spices, other flavouring material (see
regulations 219 to 243) and not more than a total of 1.5 per centum of emulsifying agents
in the finished product (see Part IV of the Nineteenth Schedule); and shall contain, in the
finished product, not less than 12.0 per centum of milk solids of which milk fat shall be not
less than 3.65 per centum by weight in the finished product. Standard for milk
chocolate, etc. 108.

ntum of milk solids of which milk fat shall be not
less than 3.65 per centum by weight in the finished product. Standard for milk
chocolate, etc. 108.

Cocoa or powdered cocoa shall be chocolate from which part of the cocoa
and butter has been removed, may contain spices, flavouring materials (see regulations
219 to 243) and not more than a total of 1.5 per centum of emulsifying agents in the
finished product (see Part IV of the Nineteenth Schedule), shall contain, on the dry,
fat-free basis, no greater proportion of crude fibre, total ash or ash insoluble in
hydrochloric acid, respectively, than does chocolate on the dry, fat-free basis, may be
designated "Breakfast Cocoa", if it contains 20 per centum or more of cocoa butter, and
shall be designated "Low Fat Cocoa" if it contains less than 8 per centum of cocoa butter. Standard for cocoa or
powdered cocoa
109. Cacao butter or cocoa butter shall be the fat from sound cacao beans,
obtained either before or after roasting, and free from foreign odour and taste, and shall
have a refractive index, at 40ºC, of between 1.453 and 1.459, a saponification value of
between 188 and 198, free fatty acids (expressed as per centum of oleic acid) to a
maximum of 1.75, and iodine value (Wijs) of between 32 and 43. Coffee and Chicory
Standard for cacao
butter
110.

sed as per centum of oleic acid) to a
maximum of 1.75, and iodine value (Wijs) of between 32 and 43. Coffee and Chicory
Standard for cacao
butter
110.

Green coffee, raw coffee or unroasted coffee shall be the seed of all varieties
of coffea Arabica L., Liberica Hiern, or C. Canephora and C. excelsa freed from most of its
spermoderm. Standard for green
coffee

eed of all varieties
of coffea Arabica L., Liberica Hiern, or C. Canephora and C. excelsa freed from most of its
spermoderm. Standard for green
coffee

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
111. Roasted coffee or coffee shall be roasted green coffee and shall have-
(a) not more than 5 per centum of total ash;
(b) not less than 3.4 ml and not more than 4.4 ml of N/10 acid as alkalinity of
soluble ash per gram of dried roasted coffee;
(c) not less than 25 and not more than 32 per centum of aqueous extract by
the prescribed method. Standard for roasted
coffee
112. Soluble coffee shall be the free flowing soluble coffee powder derived by
dehydration of aqueous extract of freshly roasted and ground coffee having the colour,
taste and flavour characteristic of coffee, shall dissolve readily in boiling water with
moderate stirring, and shall contain-
(a) not more than-
Standard for soluble
coffee
(i) 3.5 per centum of water;
(ii) 15 per centum of total ash;
(b) not less than 2.8 per centum of caffeine content. 113. (1) Coffee-chicory mixture or coffee mixed with chicory or coffee and chicory
shall contain not less than 50 per centum of coffee.

feine content. 113. (1) Coffee-chicory mixture or coffee mixed with chicory or coffee and chicory
shall contain not less than 50 per centum of coffee.

Standard for
coffee-chicory mixture
(2) The expression "French coffee" may be used for the coffee-chicory mixture, if it
is followed by the words "mixed with chicory". 114. For the purpose of regulation 113, chicory shall mean the roasted chicory
powder obtained by roasting the cleaned and dried roots of Chicorium intybus Linn. Food Colours
Standard for chicory
115. For the purposes of regulations 115 to 122, unless the context otherwise
requires-
Interpretation
"diluent" means any substance suitable for human consumption other than a
synthetic colour present in a colour mixture or preparation;
"dye" means the principal dye and associated subsidiary and isomeric dyes
contained in a synthetic colour;
"mixture" means a mixture of two or more synthetic colours or a mixture of one or
more diluents;

ry and isomeric dyes
contained in a synthetic colour;
"mixture" means a mixture of two or more synthetic colours or a mixture of one or
more diluents;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
"preparation" means a preparation of one or more synthetic colours containing less
than 3 per centum of dye and sold for household use;
"synthetic colour" means any organic colour, other than caramel, that is produced
by chemical synthesis and has no counterpart in nature. 116.

ld use;
"synthetic colour" means any organic colour, other than caramel, that is produced
by chemical synthesis and has no counterpart in nature. 116.

No person shall sell for use in or upon food any colour other than-
(a) natural colours, being alkanet, anatto, b-apo-8¢-carotenal, b carotene,
beet red, chlorophyll, chlorophyll copper complex, cochineal, ethyl and
methyl b-apo-8¢-caroteneates, orchil, paprika, riboflavin, saffron,
sandalwood, sodium and potassium chlorophyllin copper, turmeric,
xanthophyll capsanthin, lycopere flavoxanthin lutein cryptoxanthin
nubixanthin violaxanthin rhodoxanthin cantnaxanthin or their colouring
principles whether isolated from natural sources or produced synthetically,
and caramel;
(b) inorganic colours, being charcoal, carbon black, iron oxide, titanium dioxide,
metallic aluminium and metallic silver; and
(c) synthetic colours, being amaranth (colour index number 1971, 16185),
brilliant blue FCF (colour index number 1971, 42090), erythrosine (colour
index number 1971, 45430), fast green FCF (colour index number 1971,
42053), indanthrene blue RS (colour index number 1971, 69800), indigotine
(colour index number 1971, 73015), patent blue V (colour index number
1971, 42051), ponceau 4R (colour index number 1971, 16255), quinoline
yellow (colour index number 1971, 47005), sunset yellow FCF (colour index
number 1971, 15985), tartrazine (colour index number 1971, 19140), wool
green BS (colour index number 1971, 44090) and aluminium or calcium
lakes of these colours, brilliant blue PN (colour index Number 28440),
carmosine (colour index number 14720, curaumin (colour index number
75300 and red 2G colour index number 18050)
(As amended by S.I.

dex Number 28440),
carmosine (colour index number 14720, curaumin (colour index number
75300 and red 2G colour index number 18050)
(As amended by S.I.

No. 89 of 1988)
Permitted colours for
sale for use in foods
117. No person shall sell a food to which has been added any colour other than
those mentioned in regulation 116 (a), (b) and (c). Prohibition from selling
food containing
colours not permitted
for sale for use in food
118.

than
those mentioned in regulation 116 (a), (b) and (c). Prohibition from selling
food containing
colours not permitted
for sale for use in food
118.

No person shall sell a food, other than a synthetic colour or flavouring mixture
preparation, that contains, when prepared for consumption according to label direction,
more than-
(a) 300 parts per million of indigotine (colour index number 1971, 73015),
tartrazine (colour index number 1971, 19140), sunset yellow FCF (colour
index number 1971, 15985), or any combination of those colours;
(b) 100 parts per million of amaranth (colour index number 1971, 16185),
brilliant blue FCF (colour index number 1971, 42090), erythrosine (colour
index number 1971, 45430), fast green FCF (colour index number 1971,
42053), indanthrene blue RS (colour index number 1971, 69800), patent
blue V (colour index number 1971, 42051), ponceau 4R (colour index
number 1971, 16255), quinoline yellow (colour index number 1971, 47005),
wool green BS (colour index number 1971, 44090); or
(c) 300 parts per million of any combination of the synthetic colours named in
paragraphs (a) and (b) of this regulation and within the limits set by these
paragraphs. Prohibition from selling
food containing
synthetic colour
exceeding prescribed
limit

of this regulation and within the limits set by these
paragraphs. Prohibition from selling
food containing
synthetic colour
exceeding prescribed
limit

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
119. No person shall sell a food to which has been added more than 35 parts per
million of b-apo-8¢-carotenal or ethyl or methyl b-apo-8¢-carotenoate. Limit for carotenal or
carotenoate in food for
sale
120. No person shall sell a food colour for use in or upon food that contains more
than-
(a) 3 parts per million of arsenic, calculated as arsenic, as determined by the
prescribed method;
(b) 10 parts per million of lead, calculated as lead, as determined by the
prescribed method; or
(c) except in the case of iron oxide and lakes, a total of 100 parts per million of
iron and copper, calculated as iron and copper; and if other heavy metals
are present, the colour shall be deemed to be adulterated. Limit for metallic
contaminants in food
colour for sale
121. No person shall sell a "synthetic colour" for use in or upon food unless the
label carries-
(a) the common name of the synthetic colour;
(b) the lot number of the manufacture of the synthetic colour; and
(c) the words "Food Colour". Labelling description
for synthetic food
colour for sale
122.

lot number of the manufacture of the synthetic colour; and
(c) the words "Food Colour". Labelling description
for synthetic food
colour for sale
122.

No person shall sell a mixture or preparation of food colour for use in or upon
food, unless the label carries-
(a) the lot number of the mixture or preparation;
(b) the words "Food Colour"; and
(c) the common names of individual colours present in the mixture or
preparation. Spices, Dressing and Seasoning
Labelling description
for mixture or
preparation of food
colour for sale
123. Cloves, whole or ground, shall be the dried flower buds of Eugenia
caryophyllata Thumb, and shall contain-
(a) not more than-
Standard for cloves
(i) 5.0 per centum of clove stems;
(ii) 8.0 per centum of total ash;
(iii) 0.5 per centum of ash insoluble in hydrochloric acid;
(iv) 10 per centum of crude fibre;
(b) not less than 15 per centum of volatile ether extract.

i) 0.5 per centum of ash insoluble in hydrochloric acid;
(iv) 10 per centum of crude fibre;
(b) not less than 15 per centum of volatile ether extract.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
124. Ginger, whole or ground, shall be the washed and dried or decorticated and
dried rhizome of Zingiber officinale Roscoe, and shall contain not more than 12 per
centum of moisture, and, on the dry basis, not less than 11.4 per centum of cold water
extractive as determined by the prescribed method, and 1.9 per centum of ash soluble in
water, and may contain not more than 1.1 per centum of calcium, calculated as calcium
oxide, 8 per centum of total ash, and 2.3 per centum of ash insoluble in hydrochloric acid. Standard for ginger
125. Limed ginger or bleached ginger, whole or ground, shall be the ginger coated
with calcium carbonate, and shall conform to the standards provided in regulation 126,
except that it shall contain not more than 2.5 per centum of calcium, calculated as calcium
oxide and not more than 12 per centum of total ash. Standard for limed
ginger
126.

tain not more than 2.5 per centum of calcium, calculated as calcium
oxide and not more than 12 per centum of total ash. Standard for limed
ginger
126.

Allspice or pimento, whole or ground, shall be the whole berry Pimento dioica,
L., Merrill and shall contain not more than 27.5 per centum of crude fibre, 4.5 per centum
of total ash, and 0.4 per centum of ash insoluble in hydrochloric acid. Standard for allspice
or pimento
127. Cinnamon or cassia, whole or ground, shall be the dried bark or cultivated
varieties of Cinnamomum zeylanicum Nees, or C. Cassia L., from which the outer layers
may have been removed, and shall contain not more than 5 per centum of ash and not
more than 2 per centum of total ash insoluble in hydrochloric acid. Standard for cinnamon
or cassia
128. Ceylon cinnamon shall be the whole cinnamon obtained exclusively from
Cinnamomum zeylanicum Nees. Standard for Ceylon
cinnamon
129. Mace, whole or ground, shall be the dried arillus of Myristica fragrans
Houttyn, and shall contain not more than 7.0 per centum of crude fibre, 3.0 per centum of
total ash, and 0.5 per centum of ash insoluble in hydrochloric acid, 5.0 per centum of
non-volatile ethyl ether extract obtained after extraction of mace using petroleum ether
and 33 per centum of the sum of the non-volatile extracts using petroleum ether and ethyl
ether.

tained after extraction of mace using petroleum ether
and 33 per centum of the sum of the non-volatile extracts using petroleum ether and ethyl
ether.

Standard for mace
130. Nutmeg, whole or ground, shall be the dried seed of Myristica fragrans
Houttyn, may have a thin coating of lime, and shall contain-
(a) not less than 25 per centum of non-volatile ether extract;
(b) not more than-
Standard for nutmeg
(i) 5 per centum of total ash; and
(ii) 0.5 per centum of ash insoluble in hydrochloric acid. 131. Black pepper, whole or ground, shall be the dried, whole berry of Piper nigrum
L., and shall contain not more than 8.0 per centum of total ash and not more than 1.4 per
centum of ash insoluble in hydrochloric acid. Standard for black
pepper

ll contain not more than 8.0 per centum of total ash and not more than 1.4 per
centum of ash insoluble in hydrochloric acid. Standard for black
pepper

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
132. White pepper, whole or ground, shall be the dried mature berry of Piper
nigrum L., from which the outer coating of pericarp has been removed, and shall contain
not more than 6 per centum of crude fibre, 4 per centum of total ash, and 0.2 per centum
of ash insoluble in hydrochloric acid. Standard for white
pepper
133. Cayenne pepper or cayenne or chillies, whole or ground, shall be the dried,
ripe fruit of Capsicum frutescens L., Capsicum baccatum L., Capsicum annum or other
small-fruited species of Capsicum, and shall contain-
(a) not more than-
Standard for cayenne
pepper
(i) 28 per centum of crude fibre;
(ii) 8 per centum of total ash; and
(iii) 1.25 per centum of ash insoluble in hydrochloric acid; and
(b) not less than 15 per centum of non-volatile ether extract. 134. Tumeric, whole or ground, shall be the dried rhizome of Curcuma longa L. Standard for turmeric
135. Sage, whole or ground, shall be the dried leaves of Slavia offinalis L., and
shall contain not more than 12 per centum of stems (excluding peticles) and other foreign
material. Standard for sage
136.

of Slavia offinalis L., and
shall contain not more than 12 per centum of stems (excluding peticles) and other foreign
material. Standard for sage
136.

Thyme, whole or ground, shall be the dried leaves and flowering tops of
Thymus vulgaris L., and shall contain not more than 12.0 per centum of total ash and not
more than 4.0 per centum of ash insoluble in hydrochloric acid. Standard for thyme
137. Caraway seed shall be the dried fruit of Carum carvi L., and shall contain not
more than 8 per centum of total ash and not more than 1.5 per centum of ash insoluble in
hydrochloric acid. Standard for caraway
seed
138. Cardamom seed shall be the dried seed of Elettaria cardamomum L., and
shall contain not more than 8 per centum of total ash and not more than 3 per centum of
ash insoluble in hydrochloric acid. Standard for
cardamom seed
139. Celery shall be the dried fruit of Apium graveolens L., and shall contain not
more than 10 per centum of total ash and not more than 2.0 per centum of ash insoluble
in hydrochloric acid. Standard for celery
seed

hall contain not
more than 10 per centum of total ash and not more than 2.0 per centum of ash insoluble
in hydrochloric acid. Standard for celery
seed

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
140. Coriander seed shall be the dried fruit of Coriandrum Sativum L., and shall
contain not more than 7.0 per centum of total ash and not more than 1.5 per centum of
ash insoluble in hydrochloric acid. Standard for coriander
seed
141. Dill seed shall be the dried fruit of Anethum graveolens L., and shall contain
not more than 10.0 per centum of total ash and not more than 3.0 per centum of ash
insoluble in hydrochloric acid. Standard for dill seed
142. Mustard seed shall be the seed of Brassica Bois, B. hirta Moench, B. nigra (L)
Kuch, B. Juncea (L) Czern, or seed of species closely related to B. nigra and B. Juncea, a
shall contain not more than 1.5 per centum of ash insoluble in hydrochloric acid and not
more than 8.0 per centum of total ash, on the oil-free basis. Standard for mustard
seed
143.

per centum of ash insoluble in hydrochloric acid and not
more than 8.0 per centum of total ash, on the oil-free basis. Standard for mustard
seed
143.

Mustard, mustard flour or ground mustard, shall be the powder made from
mustard seed with the hulls largely removed and from which a portion of the fixed oil may
be removed, shall contain not more than 1.5 per centum of starch and, on the oil-free
basis, not more than 8.0 per centum of total ash, and shall yield not less than 0.40 per
centum of volatile mustard oil as determined by the prescribed method. Standard for mustard
144. Marjoram, whole or ground, shall be the dried leaves of Majorana hortensis
Moench, may contain a small proportion of the flowering tops of the marjoram plant, and
shall contain not more than 10 per centum of stems and foreign material, 16 per centum of
total ash, and 4.5 per centum of ash insoluble in hydrochloric acid. Standard for marjoram
145. Dried herbs, spices and curry powder shall be any combination of turmeric
with spices and seasoning, shall contain not more than 5.0 per centum of salt and may
contain up to 15 per centum of starch and farinacious matter. Standard for dried
herbs, spices and
curry powder
146.

an 5.0 per centum of salt and may
contain up to 15 per centum of starch and farinacious matter. Standard for dried
herbs, spices and
curry powder
146.

Mayonnaise, mayonnaise dressing or mayonnaise salad dressing, shall be a
combination of edible vegetable oil, whole egg or egg yolk in liquid, frozen or dried form
and vinegar or lemon juice, may contain water, salt, a sweetening agent, spice or other
seasoning (except turmeric or saffron), citric, tartaric or lactic acid, and a sequestering
agent (see Part XII of the Nineteenth Schedule), and shall contain not less than 65 per
centum of edible vegetable oil. Standard for
mayonnaise
147. French dressing shall be a combination of edible vegetable oil and vinegar or
lemon juice; may contain water, salt, a sweetening agent, spice, and tomato or other
seasonings; and shall contain not less than 35 per centum of edible vegetable oil. Standard for French
dressing

ning agent, spice, and tomato or other
seasonings; and shall contain not less than 35 per centum of edible vegetable oil. Standard for French
dressing

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
148. Salad dressing shall be a combination of edible vegetable oil, whole egg or
egg yolk in liquid, frozen or dried form, vinegar or lemon juice, and cereal; may contain
water, salt, a sweetening agent (see regulations 337 to 343), spice, or other seasoning, an
emulsifying agent (see Part IV of the Nineteenth Schedule), citric, tartaric or lactic acid;
and a sequestering agent (see Part XII of the Nineteenth Schedule); and shall contain not
less than 35 per centum of edible vegetable oil. Milk Products
Standard for salad
dressing
149. The foods referred to in regulations 150 to 197 are included in the term "milk
products". Application
150.

k Products
Standard for salad
dressing
149. The foods referred to in regulations 150 to 197 are included in the term "milk
products". Application
150.

For the purposes of regulations 174 to 187 "pasteurised source", when used
in relation to cheese, means milk, skim milk, cream, reconstituted milk powder, or
reconstituted skim milk powder, butter milk or a mixture thereof that has been pasteurised
by being held at a temperature of not less than 63ºC for a period of not less than 30
minutes, or for a time and a temperature that is equivalent thereto in phosphatase
destruction as determined by the prescribed method. Interpretation
151. Except as provided in these Regulations, a milk product that contains a fat,
other than milk fat, is adulterated. Milk product deemed
adulterated if it
contains other fat
152. (1) Milk or whole milk shall be the normal mammary secretion, free from
colostrum and obtained from the mammary gland of the cow, genus Bos, and shall contain
not less than 3.2 per centum of milk fat and 8.5 per centum of milk solids-not-fat. Standard for milk and
designation of milk
obtained from animals
other than cow
(2) Normal mammary secretion obtained from other animals shall be designated,
preceded by the origin from which such mammary secretion has been obtained; for
example, "Goat milk", "Sheep milk", etc.

animals shall be designated,
preceded by the origin from which such mammary secretion has been obtained; for
example, "Goat milk", "Sheep milk", etc.

(As amended by S.I. No 38 of 1992)
153. Except as otherwise provided in these Regulations, the term, "pasteurised",
when used in association with milk or milk products, shall be taken to refer to the process
of heating all the milk-
(a) to a temperature of not less than 63ºC, and holding it at such a temperature
for not less than 30 minutes and immediately thereafter reducing it to a
temperature below 4ºC; or
(b) to a temperature of not less than 71.5ºC and retaining it at such a
temperature for at least fifteen seconds or at any other approved
time-temperature combination, and immediately thereafter reducing the milk
to a temperature below 4ºC and conforming to the following standard:
Standard for
pasteurised milk or
milk products
(i) the standard plate count determined by the prescribed method shall
be not more than 50,000 per millilitre;

d for
pasteurised milk or
milk products
(i) the standard plate count determined by the prescribed method shall
be not more than 50,000 per millilitre;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(ii) the coliform count determined by the prescribed method shall be not
more than 5 per millilitre and faecal coliform shall be nil per millitre;
(iii) the dye-reduction time determined by the methylene blue-keeping
quality test by the prescribed method shall be not less than two
hours; and
(iv) the phosphatase test determined by the prescribed method shall
give a reading of not more than 10 micrograms of p-nitrophenol for
one millilitre of milk. 154. Standardised milk means pasteurised milk or whole milk that has been
standardised to a minimum of 3 per centum of milk fat by abstraction or addition of milk or
by addition or substraction of skim milk. Standard for
standardised milk
155. Sterilised milk shall be milk which has been heat-treated and after packaging
shall-
(a) satisfy the keeping quality tests by the prescribed method; and
(b) give no turbidity when subjected to the prescribed method. Standard for sterilised
milk
156.

e keeping quality tests by the prescribed method; and
(b) give no turbidity when subjected to the prescribed method. Standard for sterilised
milk
156.

(1) Ultra high temperature heat-treated milk (or UHT milk) shall be milk which
has been subjected to a continuous flow heating process at a high temperature for a short
time and which afterwards has been asepticaly packaged. Standard for ultra high
temperature
heat-treated milk
(2) The heat treatment shall be such that the milk shall-
(a) pass the keeping quality tests by the prescribed method;
(b) give turbidity when subjected to the prescribed method. 157. Skimmed milk or skim milk shall be milk from which all or most of the milk fat
has been removed and which contains not more than 0.1 per centum of milk fat. Standard for skimmed
milk
158. (1) Partly skimmed milk (partly skim milk or partially skim milk or partially
skimmed milk) shall be milk from which part of the milk fat has been removed. Standard for, and
prohibition from selling
without label
declaration of milk fat
content, partly
skimmed milk
(2) No person shall sell partly skim milk unless the label thereof carries a statement
of the percentage of milk fat contained therein.

y
skimmed milk
(2) No person shall sell partly skim milk unless the label thereof carries a statement
of the percentage of milk fat contained therein.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
159. Reconstituted milk (recombined milk) shall be the pasteurised homogenised
product prepared from milk fat, non-fat-milk solids and water, with or without whole milk,
may contain permitted stabilisers/emulsifiers (see Part IV of the Nineteenth Schedule),
and shall have not less than 3.0 per centum of milk fat and not less than 8.5 per centum of
milk solids-not-fat. Standard for
reconstituted milk
160. (1) Reconstituted milk product (recombined milk product) shall be the
pasteurised homogenised milk product prepared from milk fat, non-fat milk solids, and
water, with or without skim milk or whole milk; may contain permitted
stabilisers/emulsifiers (see Part IV of the Nineteenth Schedule), and shall have not less
than 2.0 per centum of milk fat and not less than 9.0 per centum of milk solids-not-fat. Standard for, and
prohibition from selling
without certain label
declaration,
reconstituted milk
product
(2) No person shall sell a reconstituted milk product unless the label thereof carries
a statement of the percentage of milk fat and milk solids-not-fat. 161.

erson shall sell a reconstituted milk product unless the label thereof carries
a statement of the percentage of milk fat and milk solids-not-fat. 161.

(1) Evaporated milk (unsweetened condensed milk) shall be the liquid product
obtained by the partial removal of water only from milk, shall have not less than 7.5 per
centum of milk fat and not less than 17.5 per centum of milk solids-not-fat, and may
contain permitted stabilisers (see Part IV of the Nineteenth Schedule). Standard for
evaporated milk and
declaration of origin
when manufactured
from milk other than
cow's milk
(2) When milk other than cow's milk is used for the manufacture of the product or
any part thereof, it shall be so designated along with such origin, for example "evaporated
goat milk" or "evaporated cow and goat milk" or "evaporated goat and cow milk",
depending upon the proportion of the milk contents, the one in larger proportion being
indicated first. 162. (1) Evaporated skimmed milk (evaporated skim milk, unsweetened condensed
skimmed milk) shall be the product obtained by the partial removal of water only from
skimmed milk, shall have not less than 20 per centum of milk solids, and may contain
permitted stabilisers (see Part IV of the Nineteenth Schedule).

m
skimmed milk, shall have not less than 20 per centum of milk solids, and may contain
permitted stabilisers (see Part IV of the Nineteenth Schedule).

Standard for
evaporated skimmed
milk and declaration of
origin when
manufactured from
milk other than cow's
milk
(2) When milk other than cow's milk is used for the manufacture of the product or
any part thereof, it shall be so designated along with such origin. 163. (1) Sweetened condensed milk (condensed milk) shall be the product obtained
by the partial removal of water only from milk with the addition of sugars, shall have not
less than 8 per centum of milk fat and not less than 20 per centum of milk solids-not-fat,
and may contain permitted stabilisers (see Part IV of the Nineteenth Schedule). Standard for
sweetened condensed
milk and declaration of
origin when
manufactured from
milk other than cow's
milk

Part IV of the Nineteenth Schedule). Standard for
sweetened condensed
milk and declaration of
origin when
manufactured from
milk other than cow's
milk

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(2) When milk other than cow's milk is used for the manufacture of the product or
any part thereof, it shall be so designated along with such origin. 164. (1) Skimmed sweetened condensed milk (skim sweetened condensed milk)
shall be the product obtained by the partial removal of water only from skimmed milk with
the addition of sugars, shall have not less than 24 per centum of milk solids, and may
contain permitted stabilisers (see Part IV of the Nineteenth Schedule). Standard for skimmed
sweetened condensed
milk and declaration of
origin when
manufactured from
milk other than cow's
milk
(2) When milk other than cow's milk is used for the manufacture of the product or
any part thereof, it shall be so designated along with such origin. 165.

When milk other than cow's milk is used for the manufacture of the product or
any part thereof, it shall be so designated along with such origin. 165.

(1) Whole milk powder (dried full cream milk, full cream milk powder, dry whole
milk, milk powder, dried milk, dry milk, powdered milk or powdered whole milk) shall be the
product obtained by the removal of water only from milk, after adjusting of fat and milk
solids, if necessary, shall have not less than 26 and not more than 40 per centum of milk
fat and not more than 5 per centum of water, and may contain permitted stabilisers (see
Part IV of the Nineteenth Schedule) and added vitamins. Standard for whole
milk powder
(2) Permitted emulsifiers (see Part IV of the Nineteenth Schedule) may be used in
the case of powders for instant use. (3) When milk, other than cow's milk, is used for the manufacture of the product or
any part thereof, it shall be so designated along with such origin. 166. (1) Partially skimmed milk powder (partly skimmed dried milk, partially skim
milk powder, partly skim dried milk) shall mean the product obtained by the removal of
water from partly skimmed milk, shall have not less than 1.5 and not more than 26 per
centum of milk fat and not more than 5.0 per centum of water, and may contain permitted
stabilisers (see Part IV of the Nineteenth Schedule).

n 26 per
centum of milk fat and not more than 5.0 per centum of water, and may contain permitted
stabilisers (see Part IV of the Nineteenth Schedule).

Standard for partially
skimmed milk powder
and declaration of
origin when
manufactured from
milk other than cow's
milk
(2) Permitted emulsifiers (see Part IV of the Nineteenth Schedule) may be used in
the case of powders for instant use. (3) When milk, other than cow's milk, is used for the manufacture of the product or
any part thereof, it shall be so designated along with such origin.

3) When milk, other than cow's milk, is used for the manufacture of the product or
any part thereof, it shall be so designated along with such origin.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
167. (1) Skimmed milk powder (skim milk powder, skim-milk powder, dry skim milk,
dry skimmilk, dry skimmed milk, powdered skim milk, or powdered skimmilk, non-fat dry
milk, dried skim milk) shall be the product obtained by the removal of water from skimmed
milk, and shall have not more than 1.5 per centum of milk fat and not more than 5.0 per
centum of water, and may contain permitted stabilisers (see Part IV of the Nineteenth
Schedule). Standard for skimmed
milk powder and
declaration of origin
when manufactured
from milk other than
cow's milk
(2) Permitted emulsifiers (see Part IV of the Nineteenth Schedule) may be used in
the case of powders for instant use. (3) When milk other than cow's milk is used for the manufacture of the product or
any part thereof it shall be so designated along with such origin. 168.

When milk other than cow's milk is used for the manufacture of the product or
any part thereof it shall be so designated along with such origin. 168.

(1) Flavoured milk shall be the pasteurised or sterilised liquid product made
from milk, milk powder, milk fat, skim milk or skim milk powder, a flavouring preparation,
and a sweetening agent; may contain a food colour (see Part III of the Nineteenth
Schedule), a stabilising agent (see Part IV of the Nineteenth Schedule) and salt; and shall
contain not less than 3.0 per centum of milk fat. Standard for, and
labelling of, flavoured
milk
(2) Flavoured milk shall be labelled (naming the flavour) milk. 169. Chocolate drink shall be the pasteurised or sterilised liquid product made from
milk, skim milk, skim milk powder or milk fat, cocoa or chocolate, and a sweetening agent;
may contain added lactose, a food colour (see Part III of the Nineteenth Schedule), a
stabilising agent (see Part IV of the Nineteenth Schedule) or salt; and shall contain not
less than 2.0 per centum of milk fat. Standard for chocolate
drink
170.

agent (see Part IV of the Nineteenth Schedule) or salt; and shall contain not
less than 2.0 per centum of milk fat. Standard for chocolate
drink
170.

Malted milk or malted milk powder shall be the product made by combining
milk with the liquid separated from the mash of ground barely malt and meal, may have
added to it, in such a manner as to secure the full enzyme action of the malt extract, salt
and sodium carbonate or potassium carbonate, may have water removed from it, and
shall then contain not less than 7.5 per centum of milk fat and not more than 3.5 per
centum of water. Standard for malted
milk
171. No person shall sell milk for manufacture into dairy products, if it contains
more than 2,000,000 bacteria per millilitre or 2 milligrams of sediment for 450 millitres as
determined by the prescribed method. Limits of bacteria and
sediment in milk for
sale for manufacture
into dairy products
172. No manufacturer of dairy products shall purchase milk for manufacture into
other dairy products if he has reason to believe it does not meet the requirements of
regulation 171. Manufacturer of dairy
products not to
purchase milk believed
to contravene
regulation 171

believe it does not meet the requirements of
regulation 171. Manufacturer of dairy
products not to
purchase milk believed
to contravene
regulation 171

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
173. (1) Flavoured skim milk shall be the product made from skim milk or skim milk
powder, a flavouring preparation, and a sweetening agent; may contain food colour (see
Part III of the Nineteenth Schedule), a stabilising agent (see Part IV of the Nineteenth
Schedule), or salt; shall contain not more than 0.1 per centum of milk fat and not less than
8.0 per centum of milk solids-not-fat. Standard for flavoured
skim milk
(2) Flavoured skim milk shall be labelled (naming the flavour) skim milk. 174. Cheese shall be the fresh or matured non-liquid product, obtained by draining
after coagulation, of milk, cream, skimmed or partly skimmed milk, butter milk or a
combination of some or all of these products; and may contain salt, seasoning, special
flavouring materials, food colour, a firming agent and a Class III Preservative (see Part
XIC of the Nineteenth Schedule). Standard for cheese
175.

al
flavouring materials, food colour, a firming agent and a Class III Preservative (see Part
XIC of the Nineteenth Schedule). Standard for cheese
175.

The milk used in the manufacture of cheddar, colby, granular, Swiss and
washed curd cheese may be treated with hydrogen peroxide in an amount not exceeding
500 parts per million and a suitable catalase preparation in such amount that the catalase
added does not exceed 20 parts per million, if this treatment is carried out in a manner
that does not alter the characteristics of the cheese. Milk for manufacture of
cheddar, etc., may be
treated with hydrogen
peroxide and catalase
preparation
176. (1) No person shall sell any cheese, except cheddar cheese weighing 5
kilogram or more, unless the label thereof carries a statement of the variety or type of
cheese. Label declaration of
cheese for sale and
prohibition from sale of
cheese not made from
pasteurised source
unless stored
(2) No person shall sell cheese that is not made from a pasteurised source, unless it
has been kept, held or stored at a temperature of 1.6ºC or more for 60 days or more from
the date of the beginning of the manufacturing process. 177.

has been kept, held or stored at a temperature of 1.6ºC or more for 60 days or more from
the date of the beginning of the manufacturing process. 177.

Cheddar cheese shall be the cheese made from the matted and milled curd of
milk by the cheddar process, or from milk by another procedure that produces a finished
cheese having the same physical and chemical properties as the cheese produced by the
cheddar process; and shall contain, on the dry basis, not less than 50 per centum of milk
fat. Standard for cheddar
cheese
178. (1) The varieties or types of cheese listed in column 1 of the Third Schedule
are those cheese recognised as belonging to those varieties or types, and shall contain,
on the dry basis, not less than the percentage of milk fat set opposite thereto in column 2
of the said Schedule for that variety or type of cheese. Standard for
recognised varieties of
cheese and hard
grating cheese
(2) Hard grating cheese shall contain not more than 34 per centum of moisture.

se. Standard for
recognised varieties of
cheese and hard
grating cheese
(2) Hard grating cheese shall contain not more than 34 per centum of moisture.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
179. Skim milk cheese shall be the cheese, other than cottage cheese, that
contains, on the dry basis, not more than 15 per centum of milk fat. Standard for skim milk
cheese
180. Cream cheese shall be the cheese made from milk to which cream has been
added, with or without further processing; may contain not more than 0.5 per centum of
stabilising agent (see Part IV of the Nineteenth Schedule); and shall contain not more than
55 per centum of moisture and, on the dry basis, not less than 65 per centum of milk fat. Standard for cream
cheese
181.

d shall contain not more than
55 per centum of moisture and, on the dry basis, not less than 65 per centum of milk fat. Standard for cream
cheese
181.

Process cheese, processed cheese, emulsified cheese, process cheese
spread, processed cheese spread, and when made from a cream cheese base, process
cream cheese, processed cream cheese, process cream cheese spread or processed
cream cheese spread, shall be the food produced by comminuting or mixing one or more
lots of cheese into a homogenous mass with the aid of emulsifying agents and a sufficient
degree of heat to bring about pasteurisation in the manner described in regulation 150;
and may contain water, solids derived from milk, food colour, seasoning, fruit, vegetable,
relish, condiment, pH adjusting agent (see Part X of the Nineteenth Schedule) and a
Class III Preservative (see Part XIC of the Nineteenth Schedule):
Standard for process
cheese, etc.

gent (see Part X of the Nineteenth Schedule) and a
Class III Preservative (see Part XIC of the Nineteenth Schedule):
Standard for process
cheese, etc.

Provided that the finished product shall contain-
(a) in the case of a product manufactured from a cream cheese base with or
without seasoning or condiment-
(i) not more than 55 per centum of moisture; or
(ii) on the dry basis, not less than 65 per centum of milk fat;
(b) in the case of a product manufactured from any cheese named in column 1
of Part I or Part II of the Third Schedule-
(i) not more than 43 per centum of moisture; or
(ii) on the dry basis, not less than 48 per centum of milk fat;
(c) in the case of a product manufactured from any other cheese base-
(i) not more than 43 per centum of moisture; or
(ii) on the dry basis, not less than 45 per centum of milk fat. 182. For the purposes of regulation 181 and 184, "relish" means chives, dates,
horseradish, olives, onions, pickles, pimentos and pineapple or any combination thereof. Relish

regulation 181 and 184, "relish" means chives, dates,
horseradish, olives, onions, pickles, pimentos and pineapple or any combination thereof. Relish

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
183. Skim milk process cheese or skim processed cheese shall conform to the
standard for process cheese except that it shall contain not more than 55 per centum of
water and, on the dry basis, not more than 15 per centum of milk fat. Standard for skim milk
process cheese
184. Cottage cheese shall be the product, in the form of discrete curd particles,
prepared from skim milk, evaporated skim milk or skim milk powder and harmless
acid-producing bacterial cultures; may contain milk, cream, milk powder, rennet salt,
calcium chloride, added lactose, pH adjusting agents, stabilising agents (see Part IV of the
Nineteenth Schedule), relish, fruits or vegetables; and shall contain not more than 80 per
centum of moisture. Standard for cottage
cheese
185. Creamed cottage cheese shall be the cottage cheese containing cream or a
mixture of cream with milk or skim milk or both, in such a quantity that the final product
shall contain not less than 4.0 per centum of milk fat, and not more than 80 per centum of
moisture. Standard for creamed
cottage cheese
186.

product
shall contain not less than 4.0 per centum of milk fat, and not more than 80 per centum of
moisture. Standard for creamed
cottage cheese
186.

All dairy products used in the preparation of cottage cheese shall be from a
pasteurised source. Dairy products in
preparation of cottage
cheese to be from
pasteurised source
187. No person shall sell cottage cheese or creamed cottage cheese that contains
more than 10 coaglase positive staphylococci per gram or any faecal coliform per gram as
determined by the prescribed method. Limit for coliform
bacteria in cottage
cheese for sale
188. Butter shall be the fatty product derived exclusively from milk; may contain
permitted food colours (see Part III of the Nineteenth Schedule), permitted neutralising
salts for pH adjustment (see Part X of the Nineteenth Schedule) or harmless lactic acid
producing bacterial cultures; and shall have not less than 80 per centum of milk fat, not
more than 2.0 per centum of milk solids-not-fat, 3.0 per centum of salt and 16 per centum
of water. When obtained wholly or partly from a milk origin other than a cow, butter shall
be so designated along with such a word denoting the animal from which the milk has
been derived. Standard for butter
and declaration of
origin when obtained
from origin other than
cow
189.

denoting the animal from which the milk has
been derived. Standard for butter
and declaration of
origin when obtained
from origin other than
cow
189.

Butter oil (ghee) shall be the product obtained exclusively from butter or
cream and resulting from the removal of practically the entire water and solids-not-fat
content, may contain Class IV Preservatives (antioxidants) (see Part XID of the
Nineteenth Schedule), and shall have not less than 99.3 per centum of milk fat and not
more than 0.5 per centum of water. Standard for butter oil
190. Cream shall be the pasteurised fatty liquid prepared from milk by separating
the milk constituents in such a manner as to increase the milk fat content, shall contain
not less than 35 per centum of milk fat, and not more than a total bacteria count of
100,000 per gram and not more than 10 coliform organisms per gram. Standard for cream

centum of milk fat, and not more than a total bacteria count of
100,000 per gram and not more than 10 coliform organisms per gram. Standard for cream

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
191. (1) Reduced cream shall be the cream with a content of less than 18 per
centum of milk fat. Standard for, and
labelling of fat content
in, reduced cream
(2) The label of reduced cream may specify the percentage of the fat content in it. 192. (1) Ice cream shall be the pasteurised frozen food made from ice cream mix
by freezing; may contain cocoa or chocolate syrup, fruit, nuts or confections; and shall
contain not less than 36 per centum of solids; 10 per centum of milk fat, 171 grams of
solids per litre, not more than a total bacteria count of 100,000 per gram and 10 coliform
organisms per gram as determined by the prescribed method.

solids per litre, not more than a total bacteria count of 100,000 per gram and 10 coliform
organisms per gram as determined by the prescribed method.

Standard for ice cream
(2) For the purpose of regulation 192, "ice cream mix" shall be the unfrozen
pasteurised combination of cream milk or other milk products and sweetened with sugar,
invert sugar, honey, dextrose, glucose, corn syrup or corn syrup solids; and may contain
egg, a flavouring preparation, cocoa or chocolate syrup, a food colour (see Part III of the
Nineteenth Schedule), pH adjusting agents (see Part X of the Nineteenth Schedule), a
stabilising agent (see Part IV of the Nineteenth Schedule), and a sequestering agent and
added lactose. 193. Dairy whip shall be the pasteurised frozen preparation of milk products and
other food ingredients; may contain added food colour, pH adjusting agents, a stabilising
agent and a sequestering agent (see Part XII of the Nineteenth Schedule); and shall
contain not less than 10 per centum of milk solids-not-fat not more than a total bacteria
count of 100,000 per gram and not more than 10 coliform organisms per gram. Standard for dairy
whip
194.

solids-not-fat not more than a total bacteria
count of 100,000 per gram and not more than 10 coliform organisms per gram. Standard for dairy
whip
194.

Milk ice shall be the pasteurised frozen preparation of milk products and other
food ingredients, may contain added food colour (see Part III of the Nineteenth Schedule),
pH adjusting agents (see Part X of the Nineteenth Schedule), a stabilising agent (see Part
IV of the Nineteenth Schedule), and a sequestering agent (see Part XII of the Nineteenth
Schedule); shall contain not less than 10 per centum of milk solids, not more than a total
bacteria count of 100,000 per gram and not more than 10 coliform organisms per gram. Standard for milk ice
195. Ice confection shall be a pasteurised frozen preparation; may contain milk
products or other food ingredients, added food colour, pH adjusting agents, a stabilising
agent, and a sequestering agent (see Part XII of the Nineteenth Schedule); and shall
contain not more than a total bacteria count of 100,000 per gram, and not more than 10
coliform organisms per gram. Standard for ice
confection

shall
contain not more than a total bacteria count of 100,000 per gram, and not more than 10
coliform organisms per gram. Standard for ice
confection

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
196. Yoghurt shall be the coagulated pasteurised milk product obtained, by lactic
acid fermentation through the action of Lactobacillus bulgaricus or Streptococcus
thermophilus and, if desired, other suitable lactic acid producing cultures, from cream,
concentrated or unconcentrated milk, partly skimmed milk or skimmed milk, with or without
the addition of skimmed milk powder, concentrated whey, whey powder, cream, and
sugars. Before lactic acid producing cultures are added, the mixture of dairy products to
be so treated shall be pasteurised. Yoghurt may contain flavours, food colours (see Part
III of the Nineteenth Schedule), stabilisers (see Part IV of the Nineteenth Schedule), pH
adjusting agents (see Part X of the Nineteenth Schedule), and preservatives (see Part XI
of the Nineteenth Schedule). It shall contain not less than 8.5 per centum of milk
solids-not-fat and not less than 2.0 per centum of milk fat. Standard for yoghurt
197. Non-fat-yoghurt shall be yoghurt but shall contain not more than 0.5 per
centum of milk fat, and not less than 8.5 per centum of milk solids-not-fat.

Non-fat-yoghurt shall be yoghurt but shall contain not more than 0.5 per
centum of milk fat, and not less than 8.5 per centum of milk solids-not-fat.

Fats and Oils
Standard for non-fat
yoghurt
198. Vegetable oils shall be derived from the botanical source after which they are
named and indicated under the regulations for individual oils. They shall be free from
foreign and rancid odour and taste. An addition of certain colours in oils (see regulations
115 to 122) is permitted for the purpose of standardising colours, as long as the added
colours do not deceive or mislead the consumer by concealing damage or inferiority or by
making the product appear to be more than its actual value. Natural flavours and their
identical synthetic equivalents, except those which are known to represent a toxic hazard,
and other approved synthetic flavours are permitted for the purpose of restoring natural
flavours lost in processing or for the purpose of standardising flavours, so long as the
added flavours do not deceive or mislead the consumer by concealing damage or
inferiority or by making the product appear to be more than its actual value.

flavours do not deceive or mislead the consumer by concealing damage or
inferiority or by making the product appear to be more than its actual value.

Vegetable oils
may contain permitted Class IV Preservatives (see Part XID of the Nineteenth Schedule),
an antifoaming agent (see Part VIII of the Nineteenth Schedule), and crystallisation
inhibitor (see Part VIII of the Nineteenth Schedule):
General standard for
vegetable oils
Provided that vegetable oils shall not contain any food additives or food colour when
sold as virgin oils. 199. Animal fats shall be the fats obtained entirely from animals healthy at the time
of slaughter and fit for human consumption as certified by a competent authority. They
may contain a Class IV Preservative (see Part XID of the Nineteenth Schedule). General standard for
animal fats
200. Refined oil or fat shall be the product that has been subjected to a process of
purification and neutralisation and may be, depending upon the virgin oils, subjected to a
process of de-colourisation, deodourisation and winterisation. General standard for
refined oil or fat
201. Arachis oil (peanut oil, groundnut oil) shall be derived from groundnuts (the
seeds of Arachis hypogaea L.), and shall have the composition and quality factors set out
in the Fourth Schedule. Standard for arachis
oil

ndnuts (the
seeds of Arachis hypogaea L.), and shall have the composition and quality factors set out
in the Fourth Schedule. Standard for arachis
oil

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
202. Cottonseed oil shall be derived from the seeds of various cultivated species of
Gossypium, and shall have the composition and quality factors set out in the Fifth
Schedule. Standard for
cottonseed oil
203. Maize oil shall be derived from maize germ (the embryo of Zea Mays L.), and
shall have the composition and quality factors set out in the Sixth Schedule. Standard for maize oil
204. Mustardseed oil shall be derived from the seeds of the white mustard (Sinapis
alba L. synonym: Brassica hirta, Moench), the brown mustard (Brassica juncea (L.) Czern. and Coss), and the black mustard (Brassica nigra (L.) Koch), and shall have the
composition and quality factors set out in the Seventh Schedule. Standard for
mustard-seed oil
205. Olive oil shall be the oil obtained from the fruit of the olive tree (Olea
europaea L.), and shall have the composition and quality factors set out in the Eighth
Schedule. Standard for olive oil
206.

t of the olive tree (Olea
europaea L.), and shall have the composition and quality factors set out in the Eighth
Schedule. Standard for olive oil
206.

Rapeseed oil (turnip rape oil, colza oil, ravision oil, sarson oil, toria oil) shall
be derived from the seeds of Brassica campetris L., Brassica napus L., and Brassica
tournefortti Gouan, and shall have the composition and quality factors set out in the Ninth
Schedule. Standard for rapeseed
oil
207. Safflowerseed oil (safflower oil, carthamus oil, kurdee oil) shall be derived
from safflower seeds (the seeds of Carthamus tinctorius L.), and shall have the
composition and quality factors set out in the Tenth Schedule. Standard for safflower
seed oil
208. Sesameseed oil (sesame oil, gingelly oil, bene oil, benne oil, till oil, tillie oil)
shall be derived from sesame seeds (the seeds of Sesamum indicum L.), and shall have
the composition and quality factors set out in the Eleventh Schedule. Standard for
sesameseed oil
209. Soya bean oil (soybean oil) shall be derived from soya beans (the seeds of
Glycine max L., Merr), and shall have the composition and quality factors set out in the
Twelfth Schedule. Standard for soya
bean oil
210.

he seeds of
Glycine max L., Merr), and shall have the composition and quality factors set out in the
Twelfth Schedule. Standard for soya
bean oil
210.

Sunflowerseed oil (sunflower oil) shall be derived from sunflower seeds (the
seeds of Helianthus annus L.), and shall have the composition and quality factors set out
in the Thirteenth Schedule. Standard for
sunflower-seed oil
211. Refined oil or a mixture of refined oils, shall have the composition and quality
factors set out in the Fourteenth Schedule. Standard for refined oil
or mixture of refined
oils

f refined oils, shall have the composition and quality
factors set out in the Fourteenth Schedule. Standard for refined oil
or mixture of refined
oils

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
212. If a refined oil is obtained from a single oil, it shall, in addition to the trade
name, if any, be so stated on the label; for example, "Refined sunflowerseed oil"; and if it
is entirely constituted of vegetable oils, a declaration that it is "a vegetable oil product"
shall be suitably made on the label. Labelling of refined
vegetable oil
213. No person shall sell a mixture of animal fat and vegetable fat unless the label
of that mixture carries the declaration "Contains animal fat."
Label declaration of
mixture of animal and
vegetable fats for sale
214. Lard shall be the fat rendered from fresh, clean, sound fatty tissues from
swine (Sus scrofa). The tissue shall not include bones, detached skin, head skin, ears,
tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings
and the like, and shall reasonably be free from muscle tissues, and blood.

windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings
and the like, and shall reasonably be free from muscle tissues, and blood.

Lard shall have
its characteristic odour and taste and be free from foreign odours and tastes and, when
subjected to processing may, as long as it is so declared on the label in a descending
order of proportion, contain refined lard, lard stearine and hydrogenated lard, and shall
have the composition and quality factors set out in the Fifteenth Schedule. Standard for lard
215. Edible tallow (dripping) shall be the product obtained by rendering the clean,
sound, fatty tissues (including trimming and cutting fats), attendant muscles and bones of
bovine animals (Bos taurus) or sheep (Ovis aries). It shall have its characteristic odour
and taste, and be free from foreign odour and tastes. It shall have the composition and
quality factors set out in the Sixteenth Schedule. Standard for edible
tallow
216.

ee from foreign odour and tastes. It shall have the composition and
quality factors set out in the Sixteenth Schedule. Standard for edible
tallow
216.

Shortening, other than butter or lard, shall be the food prepared from fats, oils
or a combination of fats and oils; may be processed by hydrogenation; and may contain a
Class IV Preservative (see Part XID of the Nineteenth Schedule), an anti-foaming agent
(see Part VIII of the Nineteenth Schedule), stearly, monoglycaridyl citrate and other
emulsifying agents (see Part IV of the Nineteenth Schedule), the use and limits of all of
which shall be as prescribed in their respective schedules. Standard for
shortening
217. Margarine shall mean the food generally 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 colouring matter capable of being used for the same purpose as
butter.

with water or skimmed milk or other substances with or
without the addition of colouring matter capable of being used for the same purpose as
butter.

It may contain preservatives (see Part XI of the Nineteenth Schedule) and
emulsifying agents (see part IV of the Nineteenth Schedule); and shall contain not less
than 80 per centum of fat, not more than 10 per centum of milk fat, not more than 16 per
centum of water, not less than 2 per centum of sesame oil or, alternatively, 0.1 per centum
of potato, wheat or corn starch, not less than 26 and not more than 33 international units
per gram of vitamin A when determined by the prescribed method, and not less than 3 and
not more than 4 international units of vitamin D per gram when determined by the
prescribed method. Standard for
margarine
218. The label of the container in which margarine is packed shall, on the principal
display panel, legibly and very conspicuously bear the word, 'MARGARINE'. Flavouring Preparations
Labelling of container
of margarine

on the principal
display panel, legibly and very conspicuously bear the word, 'MARGARINE'. Flavouring Preparations
Labelling of container
of margarine

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
219. (Naming the flavour) extract or (naming the flavour) essence shall be a
solution in ethyl alcohol, glycerol, propylene glycol or any combination of these, of sapid or
odorous principles, or both, derived from the plant after which the flavouring extract or
essence is named, and may contain water, a sweetening agent (see regulations 337 to
343), food colour (see Part III of the Nineteenth Schedule), and a Class II Preservative or
a Class IV Preservative (see Parts XIB and XID of the Nineteenth Schedule). Standard for flavour
extract or essence
220. Artificial (naming the flavour) extract, artificial (naming the flavour) essence,
imitation (naming the flavour) extract or imitation (naming the flavour) essence, shall be a
flavouring extract or essence except that the flavouring principles shall be derived in
whole, or in part, from sources other than the aromatic plant after which it is named; and if
such extract or essence is defined in these Regulations, the flavouring strength of the
artificial or imitation extract or essence shall be not less than that of the extract or
essence.

in these Regulations, the flavouring strength of the
artificial or imitation extract or essence shall be not less than that of the extract or
essence.

Standard for artificial
or imitation extract or
essence
221. (Naming the flavour) flavour shall be a preparation, other than a flavouring
preparation described in regulation 219, of sapid or odorous principles or both, derived
from the aromatic plant after which the flavour is named; may contain a sweetening agent
(see regulations 337 to 343), food colour (see Part III of the Nineteenth Schedule), Class
II Preservative (see Part XIB of the Nineteenth Schedule), Class IV Preservative (see Part
XID of the Nineteenth Schedule), a stabilising agent (see Part IV of the Nineteenth
Schedule), an emulsifying agent (see Part IV of the Nineteenth Schedule), or a density
adjusting agent (see Part VIII of the Nineteenth Schedule); and may have added to it
water, ethyl alcohol, glycerol, propylene glycol and edible vegetable oil. Standard for flavour
222.

he Nineteenth Schedule); and may have added to it
water, ethyl alcohol, glycerol, propylene glycol and edible vegetable oil. Standard for flavour
222.

Artificial (naming the flavour) flavour or imitation (naming the flavour) flavour,
shall be a flavour, except that the flavouring principles may be derived in whole or in part
from sources other than the aromatic plant after which it is named; and if such a flavour is
defined in these Regulations, the flavouring strength of the artificial or imitation flavour
shall be not less than that of the flavour. Standard for artificial
or imitation flavour
223. Notwithstanding regulations 219 and 221, a (naming the fruit) extract naturally
fortified, (naming the fruit) essence naturally fortified or (naming the fruit) flavour naturally
fortified shall be an extract, essence or flavour derived from the named fruit to which other
natural extractives have been added, and 51 per centum of the flavouring strength shall
be derived from the named fruit. Standard for fruit
extract or essence
naturally fortified
224. On any label of or in any advertisement for any artificial or imitation flavouring
preparation the word "artificial" or "imitation" shall be an integral part of the name of such
flavouring preparation and in identical type, and identically displayed, with such name.

or "imitation" shall be an integral part of the name of such
flavouring preparation and in identical type, and identically displayed, with such name.

"Artificial" or "imitation"
to be integral part of
name in labelling of or
advertisement for
artificial flavouring
preparation
225. Almond essence, almond extract or almond flavour shall be the essence,
extract or flavour derived from the kernels of the bitter almond, apricot or peach, and shall
contain not less than 1.0 per centum by volume of volatile oil, and not more than one part
per million of hydrocyanic acid. Standard for almond
essence, extract or
flavour

1.0 per centum by volume of volatile oil, and not more than one part
per million of hydrocyanic acid. Standard for almond
essence, extract or
flavour

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
226. Anise essence, anise extract or anise flavour shall be the essence, extract or
flavour derived from natural or terpeneless oil of anise, and shall correspond, in flavouring
strength, to an alcoholic solution containing not less than 3.0 per centum by volume of oil
of anise, the volatile oil obtained from the fruit of Pimpinella anisum L., or Illicium verum
Hook. Standard for anise
essence, extract or
flavour
227. Celery seed essence, celery seed extract or celery seed flavour shall be the
essence, extract or flavour derived from celery seed, or oil of celery seed, or terpeneless
oil of celery seed, and shall correspond, in flavouring strength, to an alcoholic solution
containing not less than 0.3 per centum by volume of volatile oil of celery seed. Standard for celery
seed essence, extract
or flavour
228.

c solution
containing not less than 0.3 per centum by volume of volatile oil of celery seed. Standard for celery
seed essence, extract
or flavour
228.

Cassia essence, cassia extract, cassia cinnamon essence, cassia cinnamon
extract, cassia flavour or cassia cinnamon flavour shall be the essence, extract or flavour
derived from natural or terpeneless oil, obtained from leaves and twigs of Cinnamomum
cassia L., containing not less than 80 per centum of cinnamic aldehyde, and shall
correspond, in flavouring strength, to an alcoholic solution containing not less than 2.0 per
centum by volume of volatile oil of cassia cinnamon. Standard for cassia
essence, extract,
cinnamon essence,
extract, flavour, or
cinnamon flavour
229. Ceylon cinnamon essence, Ceylon cinnamon extract or Ceylon cinnamon
flavour shall be the essence, extract or flavour derived from the volatile oil obtained from
the bark of Cinnamomum zeylanicum Nees, and shall contain not less than 2.0 per
centum by volume of oil of Ceylon cinnamon and 65.0 per centum of cinnamic aldehyde
and not more than 10.0 per centum of eugenol. Standard for Ceylon
cinnamon essence,
extract or flavour
230.

n and 65.0 per centum of cinnamic aldehyde
and not more than 10.0 per centum of eugenol. Standard for Ceylon
cinnamon essence,
extract or flavour
230.

Clove essence, clove extract or clove flavour shall be the essence, extract or
flavour derived from the volatile oil obtained from clove buds, and shall contain not less
than 2.0 per centum by volume of oil of clove. Standard for clove
essence, extract or
flavour
231. Ginger essence, ginger extract or ginger flavour shall be the essence, extract
or flavour derived from ginger, and shall contain, in 100 millilitres, the alcohol-soluble
matter from not less than 20 grams of ginger. Standard for ginger
essence, extract or
flavour
232. Lemon essence, lemon extract or lemon flavour shall be the essence, extract
or flavour prepared from natural or terpeneless oil of lemon or from lemon peel, and shall
contain not less than 0.2 per centum of citral derived from oil of lemon. Standard for lemon
essence, extract or
flavour
233. Nutmeg essence, nutmeg extract or nutmeg flavour shall be the essence,
extract or flavour prepared from natural or terpeneless oil of nutmeg, and shall
correspond, in flavouring strength, to an alcoholic solution containing not less than 2.0 per
centum by volume of oil of nutmeg. Standard for nutmeg
essence, extract or
flavour

strength, to an alcoholic solution containing not less than 2.0 per
centum by volume of oil of nutmeg. Standard for nutmeg
essence, extract or
flavour

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
234. Orange essence, orange extract or orange flavour shall be the essence,
extract or flavour prepared from sweet orange peel, oil or sweet orange or terpeneless oil
of sweet orange, and shall correspond, in flavouring strength, to an alcoholic solution
containing 5.0 per centum by volume of oil of sweet orange, the volatile oil obtained from
the fresh peel of Citrus aurantium L., that shall have an optical rotation, at a temperature
of 25ºC, of not less than +95º, using a tube 100 millimetres in length. Standard for orange
essence, extract or
flavour
235. Peppermint essence, peppermint extract or peppermint flavour shall be the
essence, extract or flavour prepared from peppermint or oil of peppermint, obtained from
the leaves and flowering tops of Mentha piperita L., or of Mentha arvensis De. C., var. piperascens Holmes, and shall correspond, in flavouring strength, to an alcoholic solution
of not less than 3 per centum by volume of oil of peppermint, containing not less than 50
per centum of free and combined menthol. Standard for
peppermint essence,
extract or flavour
236.

me of oil of peppermint, containing not less than 50
per centum of free and combined menthol. Standard for
peppermint essence,
extract or flavour
236.

Rose essence, rose extract or rose flavour shall be the essence, extract or
flavour prepared from the volatile oil obtained from the petals of rose and shall contain not
less than 0.4 per centum by volume of attar of rose. Standard for rose
essence, extract or
flavour
237. Savory essence, savory extract or savory flavour shall be the essence,
extract or flavour prepared from savory or oil of savory, and shall contain not less than
0.35 per centum by volume of oil of savory. Standard for savory
essence, extract or
flavour
238. Spearmint essence, spearmint extract or spearmint flavour shall be the
essence, extract or flavour prepared from spearmint or from oil of spearmint, obtained
from the leaves and flowering tops of Mentha spicata L., and Mentha cardiaca, and shall
contain not less than 3.0 per centum by volume of oil of spearmint. Standard for spearmint
essence, extract or
flavour
239. Sweet basil essence, sweet basil extract or sweet basil flavour shall be the
essence, extract or flavour prepared from sweet basil or from oil of sweet basil, obtained
from the leaves and tops of Ocymum basilicum L., and shall contain not less than 0.1 per
centum by volume of oil of sweet basil.

sweet basil, obtained
from the leaves and tops of Ocymum basilicum L., and shall contain not less than 0.1 per
centum by volume of oil of sweet basil.

Standard for sweet
basil essence, extract
or flavour
240. Sweet marjoram essence, sweet marjoram extract or sweet marjoram flavour
or marjoram flavour shall be the essence, extract or flavour prepared from marjoram or
from oil of marjoram, and shall contain not less than 1.0 per centum by volume of oil of
marjoram. Standard for sweet
marjoram essence,
extract or flavour
241. Thyme essence, thyme extract or thyme flavour shall be the essence, extract
or flavour prepared from thyme or from oil of thyme, and shall contain not less than 0.2
per centum by volume of oil of thyme. Standard for thyme
essence, extract or
flavour

m thyme or from oil of thyme, and shall contain not less than 0.2
per centum by volume of oil of thyme. Standard for thyme
essence, extract or
flavour

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
242. Vanilla essence, vanilla extract or vanilla flavour shall be the essence, extract
or flavour prepared from the vanilla bean, the dried, cured fruit of Vanilla planifolia
Andrews, or Vanilla tahitensis J. W. Moore, shall contain, in 100 millilitres, regardless of
the method of extraction, at least the quantity of soluble substances in their natural
proportions that are extractable by the prescribed method from not less than 10 grams of
vanilla beans, where such beans contain 25 per centum or less of moisture, and not less
than 7.5 grams of vanilla beans, on the moisture-free basis, where such beans contain
more than 25 per centum of moisture; and shall, notwithstanding regulations 219 and 221,
contain no added colour. Standard for vanilla
essence, extract or
flavour
243. Wintergreen essence, wintergreen extract or wintergreen flavour shall be the
essence, extract or flavour prepared from oil of wintergreen, the volatile oil distilled from
the leaves of Gaultheria procumbens L., or from Betula lenta L., and shall contain not less
than 3.0 per centum by volume of oil of wintergreen.

from
the leaves of Gaultheria procumbens L., or from Betula lenta L., and shall contain not less
than 3.0 per centum by volume of oil of wintergreen.

Fruits, Vegetables, and their Products
Standard for
wintergreen essence,
extract or flavour
244. For the purposes of regulations 245 to 281, unless the context otherwise
requires-
Interpretation
"acid ingredient" means citric, malic, tartaric or lactic acid; lemon or lime juice; or
vinegar;
"fruit juice" means the unfermented liquid expressed from sound, ripe, fresh fruit,
and includes any such liquid that is heat-treated and chilled;
"sweetening ingredient" means sugar, invert sugar, dextrose, in dry or liquid form,
or a combination of not less than 75 per centum of sugar, invert sugar or
dextrose and not more than 25 per centum of liquid glucose, calculated on
the dry basis. 245.

of not less than 75 per centum of sugar, invert sugar or
dextrose and not more than 25 per centum of liquid glucose, calculated on
the dry basis. 245.

Canned (naming the vegetable) shall be the product obtained by heat
processing in an appropriate manner before or after being sealed in a container so as to
prevent spoilage of the named fresh vegetable after it has been properly prepared, and it
may contain sugar, invert sugar or dextrose, in a dry or liquid form, salt, a firming agent
(see Part VI of the Nineteenth Schedule), if declared by name on the label, and other
suitable ingredients which are not food additives, or food colours as specified in the
Nineteenth Schedule or, if the ingredients are food additives, their use shall conform to the
limits specified in the Nineteenth Schedule and, if they are food colours, their use and
limits shall be as prescribed in Part I of the Seventeenth Schedule. Standard for canned
vegetable
246. Frozen (naming the vegetable) shall be the product obtained by freezing the
named fresh vegetable after it has been properly prepared and subjected to a blanching
treatment and may contain added sugar, suitable flavourings and salt, if such addition is
declared on the label. Standard for frozen
vegetable

anching
treatment and may contain added sugar, suitable flavourings and salt, if such addition is
declared on the label. Standard for frozen
vegetable

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
247. Canned tomatoes shall be the product prepared from washed ripened
tomatoes conforming to the characteristics of the fruit of Lycopersicum esculentum P. Mill,
of red or reddish varieties (cultivars) which are clean, substantially sound and packed with
or without a suitable liquid packing medium (other than added water) and spice or other
seasoning ingredients appropriate to the product and processed by heat, in an appropriate
manner, before or after being sealed in a container, so as to prevent spoilage. The
tomatoes shall have had the stems and calices removed and, except where the internal
core is insignificant as to texture and appearance, have been cored, and may contain
sugar, invert sugar or dextrose, in a dry form, salt, a firming agent, namely, calcium
chloride or other suitable calcium salts (see Part VI of the Nineteenth Schedule), and
citric, acetic, lactic, malic or tartaric acid, and shall contain not less than 50 per centum of
drained tomatoes as determined by the prescribed method. Standard for canned
tomatoes
248.

aric acid, and shall contain not less than 50 per centum of
drained tomatoes as determined by the prescribed method. Standard for canned
tomatoes
248.

The label of canned tomatoes shall carry a declaration of added salt and
firming agent, and the name of added ingredients, such as citric or acetic acid, sugar,
invert sugar, dextrose, etc. Added salt and firming
agent in canned
tomatoes to be
declared on label
249. Tomato juice shall be the pasteurised liquid containing a substantial portion of
fine tomato pulp, extracted from sound, ripe, whole tomatoes from which all stems and
skins, seeds or other coarse or hard objectionable portions have been removed, and may
contain salt, and shall contain not less than 6 per centum of tomato solids, determined by
the refractometer at 20ºC, uncorrected for acidity and read as degree brix on the
International Sucrose Scale. Standard for tomato
juice
250. The label for tomato juice shall carry a declaration of added salt. Added salt in tomato
juice to be declared on
label
251. Tomato paste shall be the product made by evaporating a portion of the water
from tomato juice obtained from sound tomato trimmings, may contain salt and Class II
Preservatives (see Part XIB of the Nineteenth Schedule), and shall contain not less than
24 per centum of tomato solids as determined by the prescribed method.

ives (see Part XIB of the Nineteenth Schedule), and shall contain not less than
24 per centum of tomato solids as determined by the prescribed method.

Standard for tomato
paste
252. Concentrated tomato paste shall be the tomato paste containing not less than
32 per centum of tomato solids as determined by the prescribed method. (As amended by S.I. No 38 of 1992)
Standard for
concentrated tomato
paste
253. Tomato pulp (tomato puree) shall be the heat-processed product made from
concentrated tomato juice from whole, ripe tomatoes or sound tomato trimmings, and may
contain salt and a Class II Preservative (see Part XIB of the Nineteenth Schedule). It shall
contain not less than 8 per centum and not more than 24 per centum of tomato solids. Standard for tomato
pulp
254. The label for tomato paste, tomato pulp, tomato puree or concentrated tomato
paste, shall carry a declaration of added salt. Added salt in tomato
paste, tomato pulp,
tomato puree or
concentrated tomato
paste to be declared
on label

e, shall carry a declaration of added salt. Added salt in tomato
paste, tomato pulp,
tomato puree or
concentrated tomato
paste to be declared
on label

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
255. Tomato catsup, cutsup, ketchup, tomato relish or tomato sauce or products
whose common names are variants of the word catsup shall be the heat-processed
product made from the juice of red-ripe tomatoes or sound tomato trimmings from which
skins and seeds have been removed; shall contain vinegar, salt and seasoning; sugar,
invert sugar, glucose or dextrose, in a dry or liquid form; and not less than 6 per centum of
tomato solids; and may contain a Class II Preservative (see Part XIB of the Nineteenth
Schedule), and a food colour (see Part III of the Nineteenth Schedule). Standard for tomato
catsup, etc. 256. Where tomato trimmings or tomato products made from tomato trimmings are
used in the manufacture of a catsup, the label shall carry a declaration of the use of such
materials. Label declaration of
catsup manufactured
from tomato trimmings
or products therefrom
257. No person shall sell canned tomatoes, tomato juice or a vegetable juice that
contains mould filaments in more than 25 per centum of the microscopic fields when
examined by the prescribed method.

juice or a vegetable juice that
contains mould filaments in more than 25 per centum of the microscopic fields when
examined by the prescribed method.

Limit for mould
filaments in canned
tomatoes, tomato juice
or vegetable juice for
sale
258. No person shall sell tomato puree, tomato paste, tomato pulp or tomato
catsup that contains mould filaments in more than 50 per centum of the microscopic fields
when examined by the prescribed method. Limit for mould
filaments in tomato
puree, tomato paste,
tomato pulp or tomato
catsup for sale
259. Pickles or relishes shall be the product prepared from vegetables or fruit with
salt and vinegar, and may contain spices, seasonings, sugar, invert sugar, dextrose or
glucose, in a dry or liquid form, a food colour (see Part III of the Nineteenth Schedule), a
Class II Preservative (see Part XIB of the Nineteenth Schedule), a firming agent (see Part
VI of the Nineteenth Schedule), polyoxythylene (20) sorbitan monooleate in an amount not
exceeding 0.05 per centum, lactic acid, vegetable oils, and in the case of relishes and
mustard pickles, an approved thickening agent (see Part IV of the Nineteenth Schedule). Standard for pickles or
relishes
260.

the case of relishes and
mustard pickles, an approved thickening agent (see Part IV of the Nineteenth Schedule). Standard for pickles or
relishes
260.

Canned (naming the fruit) shall be the product obtained from the named fresh
fruit after it has been properly prepared and subsequently processed by heat in an
appropriate manner, before or after being sealed in a container, so as to prevent spoilage,
and may contain sugar, invert sugar, dextrose or glucose, in a dry or liquid form, and food
additives whose use and limits shall conform to those specified in the Nineteenth
Schedule and, if they are food colours, their use and limits shall be as prescribed in Part II
of the Seventeenth Schedule. Standard for canned
fruits
261. Frozen (naming the fruit) shall be the product obtained by freezing the named
fresh fruit after it has been properly prepared, and may contain sugar, invert sugar,
dextrose or glucose, in a dry or liquid form, ascorbic acid, to prevent discolouration, and in
the case of frozen sliced apples, a firming agent (see Part VI of the Nineteenth Schedule),
and sulphurous acid. Standard for frozen
fruits

on, and in
the case of frozen sliced apples, a firming agent (see Part VI of the Nineteenth Schedule),
and sulphurous acid. Standard for frozen
fruits

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
262. The label of canned or frozen fruit packed in syrup shall be so declared. Label declaration of
canned or frozen fruit
packed in syrup
263. The label of frozen fruit packed in sugar, invert sugar, dextrose or glucose, in
a dry form, shall carry a declaration of each sweetening ingredient added. Sweetening ingredient
in frozen fruit packed
in sugar, invert sugar
dextrose or glucose to
be declared on label
264. The label of frozen fruit containing added ascorbic acid shall carry the
statement "Contains ascorbic acid to prevent discolouration". Label declaration of
frozen fruit containing
added ascorbic acid
265. The label of canned or frozen fruit shall carry a declaration of any food
additives. Food additives on
canned or frozen fruit
to be declared on label
266. (Naming the fruit) juice shall be the juice obtained from the named fruit and
may contain sugar, invert sugar or dextrose, in a dry form, and a Class II Preservative
(see Part XIB of the Nineteenth Schedule). Standard for fruit juice. 267.

sugar, invert sugar or dextrose, in a dry form, and a Class II Preservative
(see Part XIB of the Nineteenth Schedule). Standard for fruit juice. 267.

Notwithstanding regulation 266, the fruit juice prepared from any fruit named
in any regulations 268 to 274 shall conform to the standard prescribed for that fruit juice in
that regulation. General standard for
fruit juices
268. Apple juice shall be the fruit juice obtained from apples, may contain a Class
II Preservative (see Part XIB of the Nineteenth Schedule) and ascorbic acid, shall have
not less than 10 per centum of soluble solids as determined by the refractometer at 20ºC
and read as degrees brix on the international sucrose scales, and not exceeding 0.4 gram
per kilogram of volatile acid expressed as acetic acid. Standard for apple
juice
269. Grape juice shall be the fruit juice obtained from grapes, may contain citric
acid, sugar, invert sugar or dextrose in a dry form, a Class II Preservative (see Part XIB of
the Nineteenth Schedule), and ascorbic acid, shall have not less than 15 per centum of
soluble solids as determined by the refractometer at 20ºC and read as degrees brix on the
international sucrose scales, and not exceeding 0.4 gram per kilogram of volatile acid
expressed as acetic acid. Standard for grape
juice
270.

on the
international sucrose scales, and not exceeding 0.4 gram per kilogram of volatile acid
expressed as acetic acid. Standard for grape
juice
270.

Grapefruit juice shall be the fruit juice obtained from grapefruit, may contain
sugar, invert sugar or dextrose in a dry form and a Class II Preservative (see Part XIB of
the Nineteenth Schedule), and shall contain, exclusive of added sweetening agents, not
less than 9 per centum of soluble solids as determined by the refractometer at 20ºC and
read as degrees brix on the international sucrose scales. Standard for grapefruit
juice

soluble solids as determined by the refractometer at 20ºC and
read as degrees brix on the international sucrose scales. Standard for grapefruit
juice

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
271. Lemon juice shall be the fruit juice prepared from lemons, shall contain not
less than 6 per centum of soluble lemon solids as determined by the refractometer at 20ºC
and read as degrees brix on the international sucrose scales, and the total titratable
acidity of lemon juice shall be not less than 4.5 per centum expressed as anhydrous citric
acid. Standard for lemon
juice
272. Lime juice or lime fruit juice shall be the fruit juice obtained from limes, may
contain sugar, invert sugar or dextrose in a dry form and a Class II Preservative (see Part
XIB of the Nineteenth Schedule), shall contain, exclusive of added sweetening agents,
soluble solid contents of not less than 6.0 per centum as determined by the refractometer
at 20ºC and read as degrees brix on the international sucrose scales, and the total
titratable acidity of lime juice shall be not less than 4.5 per centum expressed as
anhydrous citric acid. Standard for lime juice
or lime fruit juice
273.

table acidity of lime juice shall be not less than 4.5 per centum expressed as
anhydrous citric acid. Standard for lime juice
or lime fruit juice
273.

Orange juice shall be the fruit juice obtained from oranges; shall contain,
exclusive of added sweetening agents, not less than 10 per centum of soluble solids as
determined by the refractometer at 20ºC on the international sucrose scales; may contain
sugar, invert sugar or dextrose, in a dry form, and a Class II Preservative (see Part XIB of
the Nineteenth Schedule); have the pulp and natural orange oil content adjusted in
accordance with good manufacturing practice; and may have added the natural orange
juice flavour lost during processing. Standard for orange
juice
274. Pineapple juice shall be the fruit juice obtained from pineapple; may contain
sugar, invert sugar or dextrose, in a dry form, a Class II Preservative (see Part XIB of the
Nineteenth Schedule), and ascorbic acid; and shall contain, exclusive of sweetening
agents, not less than 10 per centum of soluble solids as determined by the refractometer
at 20ºC on the international sucrose scales. Standard for pineapple
juice
275.

than 10 per centum of soluble solids as determined by the refractometer
at 20ºC on the international sucrose scales. Standard for pineapple
juice
275.

Carbonated (naming the fruit) juice or sparkling (naming the fruit) juice shall
be the named fruit juice impregnated with carbon dioxide under pressure and shall contain
a minimum of 3.0 per centum of the fruit obtained from the named fruit. (As amended by S.I. No 40 of 1992)
Standard for
carbonated fruit juice
276. Concentrated (naming the fruit) juice shall be fruit juice that has been
concentrated to at least one-half its original volume by the removal of water, and may
contain ascorbic acid, food colour (see Part III of the Nineteenth Schedule), sugar, invert
sugar or dextrose, in a dry form, and a Class II Preservative (see Part XIB of the
Nineteenth Schedule). Standard for
concentrated fruit juice
277.

rt
sugar or dextrose, in a dry form, and a Class II Preservative (see Part XIB of the
Nineteenth Schedule). Standard for
concentrated fruit juice
277.

(1) (Naming the fruit) jam shall be the product obtained by processing fruit,
fruit pulp, or canned fruit, by boiling to a suitable consistency with water and a sweetening
ingredient; shall contain not less than 40 per centum of the named fruit and 65 per centum
of water soluble solids as estimated by the refractometer; and may contain such amount
of added pectin, or acid ingredients, as reasonably compensates for any deficiency in the
natural pectin content or acidity of the named fruit, a Class II Preservative (see Part XIB of
the Nineteenth Schedule) and an antifoaming agent (see Part VIII of the Nineteenth
Schedule). Standard for fruit jam

II Preservative (see Part XIB of
the Nineteenth Schedule) and an antifoaming agent (see Part VIII of the Nineteenth
Schedule). Standard for fruit jam

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(2) In this regulation, "fruit" includes ginger, rhubarb and marrow. 278. (Naming the citrus fruit) marmalade shall be the product obtained by
processing a combination of peel, pulp or juice of the named citrus fruit by boiling with
water and a sweetening ingredient, shall contain not less than 65 per centum of water
soluble solids as estimated by the refractometer, and may contain such amount of acid
ingredients as reasonably compensates for any deficiency in the natural acidity of the
named citrus fruit, a pH adjusting agent (see Part X of the Nineteenth Schedule), an
antifoaming agent (see Part VIII of the Nineteenth Schedule), and pectin. Standard for citrus fruit
marmalade
279.

t X of the Nineteenth Schedule), an
antifoaming agent (see Part VIII of the Nineteenth Schedule), and pectin. Standard for citrus fruit
marmalade
279.

(Naming the fruit) jelly shall be the gelatinous food, free of seeds and pulp,
made from the named fruit, the juice of the named fruit or a concentrate of the juice of the
named fruit, which has been boiled with water and a sweetening ingredient; shall contain
not less than 65 per centum of water soluble solids as estimated by the refractometer; and
may contain such amount of added pectin, or acid ingredients as reasonably compensates
for any deficiency of the natural pectin content or acidity of the named fruit, a pH adjusting
agent (see Part X of the Nineteenth Schedule), and an antifoaming agent (see Part VIII of
the Nineteenth Schedule). Standard for fruit jelly
280. Lemon curd shall be the product manufactured by boiling together, cornflour
or wheat flour, margarine or butter, egg, citric acid, oil of lemon, food colour (see Part III of
the Nineteenth Schedule) and water, and shall contain not less than 65 per centum of
soluble solids. Standard for lemon
curd
281.

our (see Part III of
the Nineteenth Schedule) and water, and shall contain not less than 65 per centum of
soluble solids. Standard for lemon
curd
281.

Mincemeat shall be the product manufactured by mixing together, without
heating, apples, dried fruits, mixed peel, sugar, suet, acetic acid, flavouring preparations
and salt, and shall contain not less than 65 per centum of soluble solids. Gelling Agents
Standard for
mincemeat
282. Gelatin or edible gelatin shall be the protein produced by partial hydrolysis of
collagen in skin, tendons, ligaments and bones of animals; may contain sulphurous acid or
its salts; shall dissolve completely in warm water to get a clear translucent collodial
solution which sets to a jelly when cooled to and maintained at 15.5º for two hours; and
shall contain, on the dry basis, not more than 2.0 per centum of total ash, less than 10,000
total plate count per gram and a nil coliform count in 1.0 gram. Standard for gelatin
283. Agar or agar-agar shall be the dried, purified, mucilaginous food obtained by
aqueous extraction of seaweeds of the species Gelidium, shall contain, on the dry basis,
not more than 7.0 per centum of total ash and 1.0 per centum of ash insoluble in
hydrochloric acid and shall yield, with water, a practically colourless and tasteless solution.

um of total ash and 1.0 per centum of ash insoluble in
hydrochloric acid and shall yield, with water, a practically colourless and tasteless solution.

Grain and Bakery Products
Standard for agar

Grain and Bakery Products
Standard for agar

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
284. Flour shall be the food prepared by the grinding of cleaned milling grades of
wheat, and bolting through cloth having openings not larger than those of woven nylon or
wire cloth having an aperture of 180 microns, and free from bran coat and germ to such
an extent that it does not exceed 1.20 per centum of ash, calculated on a moisture-free
basis. It shall have not more than 15.0 per centum of moisture, and may contain malted
wheat flour, malted barley flour in an amount not exceeding 1.0 per centum of the weight
of the flour, and food additives the use and limits of which shall conform to those specified
in regulations 325 to 334. Standard for flour
285.

eight
of the flour, and food additives the use and limits of which shall conform to those specified
in regulations 325 to 334. Standard for flour
285.

Enriched flour shall be the flour to which has been added thiamine, riboflavin,
nicotinic acid and iron in a harmless carrier and in such amounts that one kilogram of
enriched flour shall contain not less than 4.5 milligrams and not more than 5.5 milligrams
of thiamine, not less than 2.7 milligrams and not more than 3.3 milligrams of riboflavin, not
less than 35.5 milligrams and not more than 44.4 milligrams of nicotinic acid or
niacinamide, not less than 28.9 milligrams and not more than 36.7 milligrams of iron, and
may contain calcium carbonate in an amount that will provide in one kilogram of enriched
flour not less than 1,111 milligrams and not more than 1,444 milligrams of calcium. Standard for enriched
flour
286.

ovide in one kilogram of enriched
flour not less than 1,111 milligrams and not more than 1,444 milligrams of calcium. Standard for enriched
flour
286.

Whole wheat meal (whole wheat flour) shall be the food prepared by the
grinding and bolting of cleaned, milling grades of wheat from which a part of the outer bran
or epidermis layer may have been separated; shall contain the natural constituents of the
wheat berry to the extent of not less than 95 per centum of the total weight of the wheat
from which it is milled, have not less than 1.25 per centum and not more than 2.25 per
centum of ash, calculated on a moisture-free basis, and not more than 15.0 per centum of
moisture and such a degree of fineness that not less than 90 per centum of it bolts freely
through a 2,380 micron sieve, and less than 50 per centum of it through an 840 micron
sieve, and may contain malted wheat flour, malted barley flour in an amount not
exceeding 1.0 per per centum of the flour, and food additives the use and limits of which
shall conform to those specified in regulations 325 to 334. Standard for whole
wheat meal
287.

e flour, and food additives the use and limits of which
shall conform to those specified in regulations 325 to 334. Standard for whole
wheat meal
287.

Crushed wheat shall be the food prepared by so crushing clean wheat that 40
per centum or more of it passes through a 2,380 micron sieve and less than 50 per
centum of it through an 840 micron sieve, the proportions of the natural constituents of
such wheat, other than moisture, remaining unaltered, and shall have not less than 1.25
per centum and not more than 2.25 per centum of ash, calculated on a moisture-free
basis. It shall have not more than 15.5 per centum of moisture. Standard for crushed
wheat
288. Cracked wheat shall be the food prepared by so cracking or cutting cleaned
wheat into angular fragments that not less than 90 per centum of it passes through a
2,380 micron sieve and not more than 20 per centum of it through an 840 micron sieve,
the proportions of the natural constituents of such wheat, other than moisture, remaining
unaltered and shall have not less than 1.25 per centum and not more than 2.25 per
centum of ash, calculated on a moisture-free basis. It shall have not more than 15.5 per
centum of moisture. Standard for cracked
wheat
289.

2.25 per
centum of ash, calculated on a moisture-free basis. It shall have not more than 15.5 per
centum of moisture. Standard for cracked
wheat
289.

Self-raising flour shall be an intimate mixture of flour and sodium bicarbonate
and one or more of the acid reacting substances, namely, monocalcium phosphate,
sodium acid pyrophosphate, or sodium aluminium phosphate, may be seasoned with
common salt, and shall evolve not less than 0.4 per centum of carbon dioxide when tested
by the prescribed method. Standard for
self-raising flour

ith
common salt, and shall evolve not less than 0.4 per centum of carbon dioxide when tested
by the prescribed method. Standard for
self-raising flour

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
290. Maize roller meal (mealie meal) shall be the product obtained by grinding and
bolting cleaned milling grades of maize such that not less than 95 per centum of it passes
through a mesh of 800 microns aperture, and shall have not more than 15.0 per centum of
moisture, not more than 4.5 per centum of maize oil, not more than 2.0 per centum of
crude fibre, not more than 1.5 per centum of total ash, not more than 0.3 per centum of
ash insoluble in hydrochloric acid and not more than 0.1 per centum alcoholic acid
expressed as sulphuric acid. (As amended by S.I. Nos. 37 and 93 of 1992)
Standard for maize
roller meal
291.

t more than 0.1 per centum alcoholic acid
expressed as sulphuric acid. (As amended by S.I. Nos. 37 and 93 of 1992)
Standard for maize
roller meal
291.

Maize breakfast food (degerminated maize meal) shall be the product
obtained by grinding and bolting cleaned milling grades of degerminated maize from which
a portion of the bran and germ has been removed and not less than 95 per centum of
which passes through a wire mesh sieve of 800 microns aperture, and shall have not
more than 15.0 per centum of moisture, not more than 3.0 per centum of maize oil, not
more than 1.5 per centum of crude fibre, not more than 1.0 per centum of total ash, not
more than 0.2 per centum of ash insoluble in hydrochloric acid and not more than 0.1 per
centum alcoholic acid expressed as sulphuric acid. (As amended by S.I. Nos. 39 and 93 of 1992)
Standard for maize
breakfast food
292. Maize flour shall be the product obtained by grinding and bolting cleaned
milling grades of maize such that not less than 95 per centum of it passes through a wire
mesh of 180 microns aperture, and shall have not more than 15.0 per centum of moisture,
not more than 3.0 per centum of maize oil, not more than 1.0 per centum of crude fibre,
not more than 1.0 per centum of total ash and not more than 0.2 per centum of ash
insoluble in hydrochloric acid.

than 1.0 per centum of crude fibre,
not more than 1.0 per centum of total ash and not more than 0.2 per centum of ash
insoluble in hydrochloric acid.

Standard for maize
flour
293. Maize rice shall be the product obtained by grinding and bolting cleaned
milling grades of maize such that not less than 95 per centum of it passes through a mesh
of 2,380 microns and not more than 10 per centum of it passes through a mesh of 1,800
microns, and shall have not more than 15.0 per centum of moisture, not more than 1.5 per
centum of maize oil, not more than 1.0 per centum of crude fibre, not more than 1.0 per
centum of total ash, and not more than 0.2 per centum of ash insoluble in hydrochloric
acid; and the main panel of the label shall carry the words, "an entirely maize product". Standard and label
declaration for maize
rice
294. Maize samp shall be the product obtained by degerminating cleaned milling
grades of maize and removal of bran and germ such that not more than 10 per centum of
it passes through a mesh of 2,380 microns and shall have not more than 15.0 per centum
of moisture, not more than 2.0 per centum of maize oil, not more than 1.0 per centum of
crude fibre, not more than 0.5 per centum of total ash, and not more than 0.1 per centum
of acid insoluble ash. Standard for maize
samp
295.

centum of
crude fibre, not more than 0.5 per centum of total ash, and not more than 0.1 per centum
of acid insoluble ash. Standard for maize
samp
295.

Rice shall be the dehulled, or dehulled and polished seed of the rice plant
(Oryz sativa), and may contain glucose. Standard for rice

Rice shall be the dehulled, or dehulled and polished seed of the rice plant
(Oryz sativa), and may contain glucose. Standard for rice

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
296. Bread or white bread shall be the food made by baking a yeast-leavened
dough prepared with flour and water; and may contain salt, shortening, lard, butter or
margarine, milk or milk product, whole egg, egg-white, egg-yolk (fresh, dried or frozen), a
sweetening agent, malt syrup, malt extract or malt flour, inactive dried yeast of the genus
Saccharomyces cerevisiae in an amount not greater than 2 parts by weight for each 100
parts of flour used, oatmeal, maize flour, cassava flour, potato flour, rice flour, soya-bean
flour, barley flour, vegetable flours, maize starch, cassava starch, potato starch, wheat
starch, any of which may be wholly or partially dextrinised, in an amount not greater than 5
parts by weight of all such additions for each 100 parts of flour, vinegar, acetic acid or
citric acid, a Class III Preservative (see Part XIC of the Nineteenth Schedule), and food
additives (see the Nineteenth Schedule) the use and limits of which shall conform to those
specified in regulations 325 to 334. Standard for bread
297.

dditives (see the Nineteenth Schedule) the use and limits of which shall conform to those
specified in regulations 325 to 334. Standard for bread
297.

Enriched bread or enriched white bread shall be the bread baked from a
yeast-leavened dough, and shall contain, for each 100 parts of flour used, not less than 2
parts by weight of skim milk solids, or 4 parts by weight of dried whey powder, and in each
kilogram, not less than 2.4 milligrams and not more than 5.3 milligrams of thiamine, not
less than 1.8 milligrams and not more than 4.0 milligrams of riboflavin, not less than 22.2
milligrams and not more than 33.3 milligrams of nicotinic acid or niacinamide, and not less
than 18.0 milligrams and not more than 27.7 milligrams of iron. Standard for enriched
bread
298. Brown bread shall be the bread made by the use of whole wheat meal and
bran and which has acquired a brown colour. Standard for brown
bread
299. (1) Bread for sale shall be wrapped, and bakery product for sale shall be
contained, in such a manner as to be adequately protected from contamination.

1) Bread for sale shall be wrapped, and bakery product for sale shall be
contained, in such a manner as to be adequately protected from contamination.

Wrapping
material or container which is not clean or which is liable to contaminate the bread or
bakery product and, in particular (without prejudice to the generality of the foregoing), any
printed material, other than printed material designed exclusively for wrapping or
containing food, shall not be used for wrapping bread or containing any such bakery
product. Bread for sale to be
wrapped, and bakery
product for sale to be
contained
(2) For the purpose of this regulation, "adequate" shall have the meaning assigned
thereto in regulation 410. 300. For the purposes of regulations 301 to 323, unless the context otherwise
requires-
Interpretation
"animal" means any animal used as food, but does not include marine and fresh
water animals or poultry;
"filler" means-
(a) flour or meal prepared from grain, wheat tube or soyabeans,
including soya protein isolates;

e and fresh
water animals or poultry;
"filler" means-
(a) flour or meal prepared from grain, wheat tube or soyabeans,
including soya protein isolates;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(b) bread, biscuits, or bakery products, but not those containing or
made with a legume;
(c) milk powder, skim milk powder, buttermilk powder, whey powder or
caseinates (potassium. sodium or calcium);
"lean meat content" means the total weight of lean meat free from visible fat, when
raw or after curing or after any other similar processing, contained in any
canned meat product expressed as a percentage of the total weight of that
product;
"meat content" means the total weight of meat, when raw or after curing or after
any other similar processing, contained in any canned meat product
expressed as a percentage of the total weight of that product. 301. Meat shall be the edible part of the skeletal muscle of an animal that was
healthy at the time of slaughter, and may contain an accompanying and overlaying fat
together with portions of skin, sinew, nerve and blood vessels that normally accompany
the muscle tissue and are not separated from it in the process of dressing but, subject to
regulation 320, does not include muscle found in the lip, snout, scalp or ear. Standard for meat
302.

om it in the process of dressing but, subject to
regulation 320, does not include muscle found in the lip, snout, scalp or ear. Standard for meat
302.

Meat by-product shall be any edible part of an animal, other than meat, that
has been derived from one or more animals that were healthy at the time of slaughter. Standard for meat
by-product
303. Meats, meat by-products or preparations thereof are adulterated if any of the
following substances or class of substances are present therein or have been added
thereto:
(a) preservatives, other than those provided for in regulations 300 to 323; and
(b) colours, other than those provided for in regulations 300 to 323. Meats, meat
by-products or
preparations
adulterated if certain
preservatives and
colours present therein
304. Prepared meat or prepared meat by-product shall be meat or meat by-product
respectively, whether comminuted or not, to which has been added any other ingredient
permitted by these Regulations, or which has been preserved, canned or cooked and, in
the case of prepared hams, may contain shoulders, butts, picnics, and backs, and gelatin
and, in the case of partially defatted pork fatty tissues, or partially defatted beef fatty
tissues and a Class IV Preservative (see Part XID of the Nineteenth Schedule). Standard for prepared
meat or prepared meat
by-product
305.

beef fatty
tissues and a Class IV Preservative (see Part XID of the Nineteenth Schedule). Standard for prepared
meat or prepared meat
by-product
305.

A food that consists wholly or in part of a meat by-product or a prepared meat
by-product shall be labelled with the words, "meat by-product", or with the name of the
meat by-product. Labelling of food
consisting of meat or
meat by-product, etc.

be labelled with the words, "meat by-product", or with the name of the
meat by-product. Labelling of food
consisting of meat or
meat by-product, etc.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
306. Pumping pickel, cover pickle and dry cure employed in the curing of
preserved meat or preserved meat by-product may contain preservatives as prescribed in
Part XI of the Nineteenth Schedule, citric acid, sodium citrate or vinegar, dextrose or
glucose, salt, spices or seasoning, sodium bicarbonate or sodium hydroxide, in the case
of pumping pickle for cured pork and beef cuts, such disodium phosphate, monosodium
phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium
pyrophosphate and sodium acid pyrophosphate, as shall result in the finished product
contain-ing not more than 3,000 milligrams per kilogram expressed as P2O5, in the case
of pumping pickle for cured beef briskets, enzymes, and in the case of dry cure, an
anticaking agent (see Part I of the Nineteenth Schedule) or a humectant (see Part VIII of
the Nineteenth Schedule). Composition of
pumping or cover
pickle and dry cure
used in curing
preserved meat or
preserved meat
by-product
307. No person shall sell as food a dead animal or any part thereof. Prohibition from selling
as food, dead animal
308.

t or
preserved meat
by-product
307. No person shall sell as food a dead animal or any part thereof. Prohibition from selling
as food, dead animal
308.

No person shall sell as food, meat, meat by-products, preparations containing
meat or meat derivatives obtained, prepared or manufactured from a dead animal. Prohibition from selling
as food, meat or meat
by-products or
preparations from
dead animal
309. For the purposes of regulations 307 and 308, "dead animal" means a dead
animal that was not killed for the purpose of food in accordance with the commonly
accepted practice of killing animals for the purpose of food, or was affected with disease
at the time it was killed and which disease, in the opinion of veterinarians, renders it unfit
for use as meat. Definition of dead
animal
310. Subject to the provision of regulation 311, no person shall sell a meat, meat
by-product or any preparation thereof packed in a hermetically sealed container unless it
has been heat-processed, after or at the time of sealing, at a temperature and for a time
sufficient to prevent the survival of any pathogenic micro-organism. Meat, meat product or
meat preparation
packed in hermetically
sealed container for
sale to be
heat-processed
311.

al of any pathogenic micro-organism. Meat, meat product or
meat preparation
packed in hermetically
sealed container for
sale to be
heat-processed
311.

Notwithstanding regulation 310, meat, meat by-product or any preparation
thereof, packed in a hermetically sealed container that has not been processed as
required by regulation 310, may be sold if it has been stored continuously under
refrigeration at a temperature lower than 4ºC the label thereof carrying a statement on the
main panel to the effect that the product is perishable and that it shall be kept refrigerated
at a temperature lower than 4ºC; or has been maintained continuously in the frozen state,
the label thereof carrying a statement on the main panel to the effect that the product is
perishable and that it shall be kept frozen; or contains preservatives as specified in Part XI
of the Nineteenth Schedule, has been heat-processed, after or at the time of sealing, at a
temperature and for a time sufficient to prevent the formation of any bacterial toxins; or
has been subjected to a dehydration procedure in accordance with good manufacturing
practice; or has a pH of 4.4 or less. Conditions under
which meat packed in
hermetically sealed
container and not
complying with
regulation 310 may be
sold
312.

or has a pH of 4.4 or less. Conditions under
which meat packed in
hermetically sealed
container and not
complying with
regulation 310 may be
sold
312.

Minced beef or ground beef shall be comminuted beef meat and shall contain
not more than 20 per centum of fat:
Standard for minced
beef or ground beef

Minced beef or ground beef shall be comminuted beef meat and shall contain
not more than 20 per centum of fat:
Standard for minced
beef or ground beef

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Provided that where the produce is represented by any means whatsoever as being
lean, it shall contain not more than 10 per centum of fat. 313. No person shall sell prepared meat or prepared meat by-product, except
black pudding, and white pudding, that contains more than that amount of filler, meat
binder or other ingredient, that is represented by 4 per centum of reducing sugars,
calculated as dextrose, as determined by the prescribed method, or 60 per centum of
moisture where such prepared meat or prepared meat by-product contains filler. Limits for filler, meat
binder, etc., and
moisture in prepared
meat or prepared
meat by-product for
sale
314.

repared meat by-product contains filler. Limits for filler, meat
binder, etc., and
moisture in prepared
meat or prepared
meat by-product for
sale
314.

Preserved meat or preserved meat by-product shall be cooked or uncooked
meat or meat by-product that is salted, pickled, corned, cured or smoked; may be glazed
and may contain a Class I Preservative (see Part XIA of the Nineteenth Schedule),
dextrose, glucose or sugar, spices and seasonings, vinegar, or smoke flavouring or
artificial smoke flavouring, in which case the main panel of the label shall carry,
immediately preceding or following the common name, the statement, "Smoke Flavouring
Added", or "Artificial Smoke Flavouring Added", as the case may be. Standard for
preserved meat or
preserved meat
by-product
315.

t, "Smoke Flavouring
Added", or "Artificial Smoke Flavouring Added", as the case may be. Standard for
preserved meat or
preserved meat
by-product
315.

Sausage or sausage meat shall be the fresh or preserved comminuted meat
to which has been added salt, a Class I Preservative (see Part XIA of the Nineteenth
Schedule), and spices (see regulations 325 to 334); may be enclosed in a casing, dipped
in vinegar, smoked or cooked; and may contain animal fat, filler, beef tripe, liver, fresh
blood from meat cattle, sugar, dextrose or glucose, other seasonings, harmless Lacto
bacilli cultures, lactic acid starter culture, Pediococcus cerevisiae, meat binder, blood
plasma or, in the case of preserved comminuted meat, smoke flavouring or artificial
smoke flavouring, in which case the main panel of the label shall carry, immediately
preceding or following the common name, the statement, "Smoke Flavouring Added" or,
"Artificial Smoke Flavouring Added", as the case may be; or, if cooked, glucona delta
lactone, partially defatted beef fatty tissue, and a dried skim milk product, obtained from
skim milk by the reduction of its calcium content and a corresponding increase in its
sodium content, in an amount not exceeding 3 per centum of the finished food or, in the
case of a dry sausage or dry sausage meat, glucone delta lactone; and shall contain not
less than 65 per centum of meat and, in a case of a product sold as fresh sausage, not
more than 40 per centum of fat as determined by the prescribed method.

an 65 per centum of meat and, in a case of a product sold as fresh sausage, not
more than 40 per centum of fat as determined by the prescribed method.

Standard for sausage
or sausage meat
316. Potted meat, meat paste or meat spread shall be the comminuted and cooked
or preserved meat, and may contain meat, binder, salt, sugar, dextrose, glucose, spices,
other seasonings or a gelling agent and shall contain not less than 65 per centum of meat. Standard for potted
meat, meat paste or
meat spread
317. Potted meat by-product, meat by-product paste or meat by-product spread
shall be the food consisting, wholly or in part, of meat by-products, and shall otherwise
conform to the standard prescribed for potted meat. Standard for potted
meat by-product, meat
by-product paste or
meat by-product
spread

all otherwise
conform to the standard prescribed for potted meat. Standard for potted
meat by-product, meat
by-product paste or
meat by-product
spread

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
318. Meat loaf, meat roll, meat lunch or luncheon meat shall be the comminuted
and cooked, or preserved meat, pressed into shape and may contain a dried skim milk
product obtained from skim milk by the reduction of its calcium content and a
corresponding increase in its sodium content, in an amount not exceeding 3 per centum of
the finished food, filler, meat binder, salt, sugar, dextrose, glucone delta lactone, glucose,
spices, other seasonings, milk, eggs, a gelling agent and partially defatted beef fatty tissue
or partially defatted pork fatty tissue; it shall contain not less than 65 per centum of meat. Standard for meat loaf,
meat roll, meat lunch
or luncheon meat
319. Meat by-product loaf or meat and meat by-product loaf shall be the food
consisting, wholly or in part, of meat by-product, and shall otherwise conform to the
standard prescribed for meat loaf. Standard for meat
by-product loaf or
meat and meat
by-product loaf
320.

product, and shall otherwise conform to the
standard prescribed for meat loaf. Standard for meat
by-product loaf or
meat and meat
by-product loaf
320.

(1) Headcheese shall be the comminuted, cooked preserved meat, shall not
contain less than 65 per centum of head meat, and may contain scalp, snout, lip and ear,
beef tripe, salt, spices, seasonings and an added gelling agent. Standard for
headcheese
(2) For the purpose of this regulation, scalp, snout, lip or ear shall, notwithstanding
regulation 301, be deemed head meat. 321. Brawn shall be headcheese, except that it need not contain 50 per centum of
head meat. Standard for brawn
322. The label of prepared meat by-product, to which a gelling agent has been
added as permitted by these Regulations, shall carry a declaration of the presence of the
added gelling agent, or the word, "jellied", as an integral part of the name of the food. Added gelling agent in
prepared meat or
prepared meat
by-product to be
declared on label
323. Edible bone meal or edible bone flour shall be the food prepared by grinding
dry, defatted bones obtained from animals, healthy at the time of slaughter, and shall
contain not less than 85 per centum of ash, not more than a total micro-organism count of
1,000 per gram and no Escherichia coli as determined by the prescribed method.

han 85 per centum of ash, not more than a total micro-organism count of
1,000 per gram and no Escherichia coli as determined by the prescribed method.

Poisonous Substances in Food
Standard for edible
bone meal
324. Except as provided in these Regulations, a food named in Part I or Part II of
the Eighteenth Schedule, and which contains in or upon it any or all of the poisonous or
harmful substances listed in amounts not exceeding the quantities stated in the said
Schedule and in parts per million for that food and no other poisonous or harmful
substance, is hereby exempted from the provision of paragraph (a) of section three of the
Act. Food Additives
Exemption limits for
poisonous or harmful
substances in food for
sale
325. In regulations 326 to 334, unless the context otherwise requires- Interpretation

tion limits for
poisonous or harmful
substances in food for
sale
325. In regulations 326 to 334, unless the context otherwise requires- Interpretation

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
"soft drinks" means any of the foods included in regulations 385 to 388, including a
beverage base, beverage mix and beverage concentrate. In the case of a
beverage base, beverage mix and beverage concentrate, the maximum
levels of food additives permitted shall be for the finished drink. 326. No person shall sell any substance or mixture of substances for use as a food
additive unless the label carries a quantitative statement of the amount of each additive
present, or carries a complete list of the food additives present in descending order of
their proportions, including directions for their use which, if followed, shall produce a food
that shall not contain such additives in excess of the maximum levels of use prescribed by
these Regulations. Label declaration of
substances used as
food additives for sale
327.

additives in excess of the maximum levels of use prescribed by
these Regulations. Label declaration of
substances used as
food additives for sale
327.

A request that a food additive be added to, or a change made in, the
Nineteenth Schedule shall be accompanied by a submission to the Minister in a form,
manner and content satisfactory to him and shall include-
(a) a description of the food additive, including its chemical name and the
name under which it is proposed to be
sold, method of its manufacture, chemical and physical properties,
composition and specifications and, where that information is not available,
a detailed explanation;
(b) a statement of the amount of the food additive proposed for use, and the
purpose for which it is proposed, together with all directions,
recommendations and suggestions for use;
(c) where necessary, in the opinion of the Minister, an acceptable method of
analysis suitable for regulatory purposes that shall determine the amount of
the food additive and of any substance resulting from the use of the food
additive in the finished food;
(d) data establishing that the food additive shall have the intended physical or
other technical effect;
(e) detailed reports of tests made to establish the safety of the food additive
under the conditions of use recommended;
(f) data to indicate the residues that may remain in or upon the finished food
when the food additive is used in accordance with good manufacturing
practice;
(g) a proposed maximum limit for residues of the food additive in or upon the
finished food;
(h) specimens of the labelling proposed for the food additive; and
(i) a sample of the food additive in the form in which it is proposed to be used
in foods, a sample of the active ingredient and, on request, a sample of
food containing the food additives.

e form in which it is proposed to be used
in foods, a sample of the active ingredient and, on request, a sample of
food containing the food additives.

Conditions for request
to add or change food
additives
328. The Minister shall inform in writing the person filing the submission of his
decision to approve the request for the addition to or change in the Nineteenth Schedule. Minister's approval of
addition to, or change
in, Nineteenth
Schedule to be in
writing
329. More than one Class II Preservative shall be allowed: Condition for allowing
more than one Class II
Preservative

teenth
Schedule to be in
writing
329. More than one Class II Preservative shall be allowed: Condition for allowing
more than one Class II
Preservative

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Provided that the sum of the ratios of the quantities of each preservative present in
the product to the quantities permitted under this regulation shall not exceed unity. 330. Notwithstanding the other provisions of these Regulations, paragraph (c) of
regulation 22 and paragraph (a) of regulation 23 shall not apply to spices, seasonings,
flavouring preparations, essential oils, oleoresins and natural extractives. Foods exempted from
provisions of
regulations 22 (c) and
23 (a)
331. No person shall sell a food containing a food additive except as provided for
in regulations 22 and 23. Conditions for sale of
food containing food
additive
332. In respect of regulations 284 to 299 and Part XIV of the Nineteenth Schedule,
ammonium chloride, ammonium sulphate, calcium carbonate, calcium lactate,
diammonium phosphate, dicalcium phosphate, monoammonium phosphate or any
combination thereof shall be used in an amount not greater than 0.25 part by weight of all
such additives for each 100 parts of flour. Limits for certain food
additives used in flour
333.

an amount not greater than 0.25 part by weight of all
such additives for each 100 parts of flour. Limits for certain food
additives used in flour
333.

In respect of regulations 284 to 299 and Part II of the Nineteenth Schedule,
potassium bromate, calcium peroxide, ammonium persulphate, potassium persulphate or
any combination thereof, shall be used in an amount not greater than 0.01 part by weight
of all such additives for each 100 parts of flour. Limits for food
additives that may be
used as bleaching,
maturing and dough
conditioning agents for
flour
334. No person shall sell any substance as a food additive unless the food additive
is listed in one or more of the Parts in the Nineteenth Schedule. Salt
Substance for sale as
food additive to be
listed in Nineteenth
Schedule
335. Salt shall be the crystalline sodium chloride, and shall contain not less than
97.0 per centum of sodium chloride on a moisture-free basis, not more than 0.2 per
centum of matter insoluble in water, and one part of potassium iodide per 20,000 parts of
salt. Standard for salt
336. Table salt shall be the fine grained refined crystalline salt with the addition of
harmless anticaking agents (see Part I of the Nineteenth Schedule) to secure free running
properties. Sweetening Agents
Standard for table salt
337.

f
harmless anticaking agents (see Part I of the Nineteenth Schedule) to secure free running
properties. Sweetening Agents
Standard for table salt
337.

White sugar shall be the purified and crystallised sucrose and shall have a
polarisation of not less than 99.7º S. Standard for white
sugar

White sugar shall be the purified and crystallised sucrose and shall have a
polarisation of not less than 99.7º S. Standard for white
sugar

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
338. Icing sugar shall be the finely pulverised white sugar with or without the
addition of an anticaking agent. It may contain not more than 5 per centum of starch, if no
other anticaking agent is used. If an anticaking agent is used, its use and limits shall
conform to those specified in Part I of the Nineteenth Schedule. It may contain not more
than 20 parts per million of residual sulphur dioxide from the white sugar used. Standard for icing
sugar
339. Brown sugar, yellow sugar, or golden sugar shall be the food obtained from
the syrups originating in the sugar refining process. It shall contain not more than 4.5 per
centum of moisture, not more than 3.5 per centum of sulphated ash, and not less than 90
per centum of sugar and invert sugar. Standard for brown
sugar, yellow sugar or
golden sugar
340. Refined sugar syrup, refiners' syrup or golden syrup shall be the food made
from the syrup originating in the sugar refining process, and partly hydrolysed and shall
contain not more than 35 per centum of moisture, and not more than 2.5 per centum of
sulphated ash.

refining process, and partly hydrolysed and shall
contain not more than 35 per centum of moisture, and not more than 2.5 per centum of
sulphated ash.

Standard for refined
sugar syrup, refiners'
syrup or golden syrup
341. Dextrose or dextrose monohydrate, for the purposes of regulations 15 to 421,
shall be the food chemically known as dextrose or d-glucose or dextrose monohydrate,
and shall contain not less than 90 per centum of total solids and not more than 0.25 per
centum of sulphated ash. Standard for dextrose
or dextrose
monohydrate
342. Glucose syrup or liquid glucose shall be the purified concentrated aqueous
solution of nutritive saccharides obtained from starch, may contain sulphurous acid or its
salt (see Part XIB of the Nineteenth Schedule), and shall contain not less than 70 per
centum of total solids, not more than 1.0 per centum of total ash and not less than 20 per
centum of reducing sugars calculated as d-glucose on a dry basis. Standard for glucose
syrup or liquid glucose
343.

total ash and not less than 20 per
centum of reducing sugars calculated as d-glucose on a dry basis. Standard for glucose
syrup or liquid glucose
343.

Honey shall be the sweet substance produced by honey bees from the nectar
of blossoms or from secretions, or on living parts, of plants, which they collect, transform
and combine with specific substances, and store in honey combs; and shall contain not
more than 21 per centum of moisture, not more than 10 per centum of sucrose, and not
less than 60 per centum of invert sugar. Vinegar
Standard for honey
344. Vinegar shall be the liquid obtained by the acetous fermentation of an
alcoholic liquid, and 100 millititres of it, measured at 20ºC, shall contain not less than 4.0
grams of acetic acid. Standard for vinegar
345. If any reference is made by any statement, mark, or device, on the label, or in
any advertisement, for a vinegar, to the strength of the vinegar, the label shall carry a
statement of the strength of the vinegar declared as per centum of acetic acid. Reference to strength
of vinegar on label or
in advertisement to be
in terms of per centum
of acetic acid
346. Wine vinegar shall be the vinegar made from wine and may contain caramel. Standard for wine
vinegar

t to be
in terms of per centum
of acetic acid
346. Wine vinegar shall be the vinegar made from wine and may contain caramel. Standard for wine
vinegar

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
347. Spirit vinegar, alcohol vinegar, white vinegar or grain vinegar shall be the
vinegar made from diluted distilled alcohol. Standard for spirit
vinegar, etc. 348. Malt vinegar shall be the vinegar made by the alcoholic and subsequent
acetous fermentations, without distillation, of an infusion of barley malt or cereals whose
starch has been converted by malt, may contain caramel, and shall contain, in 100
millilitres, measured at 20ºC, not less than 1.8 grams of solids, and not less than 0.2 gram
of ash. Standard for malt
vinegar
349. Cider vinegar or apple vinegar shall be the vinegar made from the liquid
expressed from apples, and may contain caramel. Standard for cider
vinegar
350. Imitation vinegar means the product prepared by diluting acetic acid,
conforming to British pharmacopoeia, with water, shall contain not less than 4.0 grams of
acetic acid per 100 millilitres measured at 20ºC, and may contain caramel. Standard for imitation
vinegar
351. Imitation vinegar shall be distinctly labelled, Labelling of imitation
vinegar
"IMITATION-PREPARED FROM ACETIC ACID". Tea
352.

imitation
vinegar
351. Imitation vinegar shall be distinctly labelled, Labelling of imitation
vinegar
"IMITATION-PREPARED FROM ACETIC ACID". Tea
352.

Tea shall be the dried leaves and buds and tender stems of species of the
camellia genus produced by acceptable process. General standard for
tea
353. Black tea (generally known as tea) shall be the tea derived exclusively and
produced by acceptable process, from the leaves, buds and tender stems of species of
the camellia genus known to be suitable for making tea, and includes all types of tea,
except green tea and instant tea, and shall have-
(a) a minimum of 32 per centum of water extract;
(b) between 4 and 8 per centum of total ash;
(c) a maximum of 1.0 per centum of acid insoluble ash;
(d) a minimum of 45.0 per centum of water soluble ash as per centum of total
ash;
(e) between 1.2 and 2.6 per centum of alkalinity of water-soluble ash (as KOH);
(f) a maximum of 17 per centum of crude fibre. Standard for black tea

(e) between 1.2 and 2.6 per centum of alkalinity of water-soluble ash (as KOH);
(f) a maximum of 17 per centum of crude fibre. Standard for black tea

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
354. Green tea shall be the tea derived exclusively and produced by acceptable
process, from the leaves, buds and tender stems of species of the camellia genus known
to be suitable for making tea, and shall contain not more than 5.0 per centum of moisture. Marine and Fresh Water Animal Products
Standard for green tea
355. The foods referred to in regulations 356 to 367 are included in the term
marine and fresh water animal products. Application
356. In regulations 355 to 367, unless the context otherwise requires- Interpretation
"filler" shall have the meaning assigned thereto in regulation 300;
"marine and fresh water animal" includes-
(a) fish;
(b) crustaceans, molluses, other marine invertebrates; and
(c) marine mammals. 357. Fish shall be the clean, whole or dressed edible portion of fish, with or without
salt or seasoning, and may contain food additives as permitted in the Nineteenth
Schedule. Standard for fish
358.

ble portion of fish, with or without
salt or seasoning, and may contain food additives as permitted in the Nineteenth
Schedule. Standard for fish
358.

For the purposes of regulations 359, 360, 361, 363 and 364, meat shall be
the clean, dressed flesh of crustanceans, molluses, other marine invertebrates, and
marine mammals, whether comminuted or not, with or without salt or seasoning, and may
contain food additives as permitted in the Nineteenth Schedule. Standard for meat
359. Fish and meat products or preparations thereof are adulterated if any of the
following substances or any substance in one of the following classes is present therein or
has been added thereto:
(a) preservatives, other than those provided for in regulations 356 to 365,
except-
When fish and meat
products or
preparations thereof
are adulterated
(i) sorbic acid or its salts in dried fish that has been smoked or salted,
and in cold-processed, smoked and salted fish paste; and
(ii) benzoic acid or its salts, methyl-p-hydroxy benzoate,
propyl-p-hydroxy benzoate in marinated or similar cold-processed,
packaged fish and meat products; and
(b) food colour, except as provided for in regulations 356 to 365.

nzoate in marinated or similar cold-processed,
packaged fish and meat products; and
(b) food colour, except as provided for in regulations 356 to 365.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
360.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
360.

Prepared fish or prepared meat shall be the whole or comminuted food
prepared from fresh or preserved fish or meat, respectively, may be canned, retorted or
cooked, and may-
(a) in the case of lobster paste or fish roe, contain food colour (see Part III of
the Nineteenth Schedule);
(b) in the case of canned shellfish, canned spring mackerel and frozen cooked
shrimp, or prawn, contain citric acid or lemon juice;
(c) in the case of fish paste, contain filler, fish binder or monoglyceride;
(d) in the case of canned sea foods, excepting tuna, contain sodium
hexametaphosphate and sodium acid pyrophosphate;
(e) in the case of canned salmon, lobster, crabmeat and shrimp or prawn,
contain calcium disodium ethylenediaminetertraacetate (EDTA) and
aluminium sulphate, if such addition is declared on the label;
(f) in the case of canned cod livers, canned sardines or canned kippered
snacks, contain liquid smoke flavour, if such addition is declared on the
main panel of the label;
(g) contain edible oil, vegetable broth and tomato sauce or puree, if such
addition is declared by name on the label;
(h) contain a gelling agent, if the label carries the word, "jellied", as an integral
part of the name;
(i) contain salt;
(j) in the case of cooked canned clams, contain calcium disodium
ethylenediaminertertaacetate (EDTA), if such addition is declared on the
label.

salt;
(j) in the case of cooked canned clams, contain calcium disodium
ethylenediaminertertaacetate (EDTA), if such addition is declared on the
label.

Standard for prepared
fish or prepared meat
361. Fish binder, for use in or upon prepared fish or prepared meat, shall be filler
with any combination of salt, sugar, dextrose, spices and other seasonings. Standard for fish
binder
362. No person shall sell filler or a fish binder, represented either by label or in any
advertisement, as for use in fish products, unless the label carries adequate directions for
use in accordance with the limits provided in regulation 363. Prohibition against
sale of filler or fish
binder without
adequate label
direction for use
363. No person shall sell prepared fish or prepared meat that contains more than
that amount of filler, fish binder or other ingredients that is represented by 4 per centum of
reducing sugars, calculated as dextrose, as determined by the prescribed method. Prohibition against
sale of prepared fish
or meat containing
certain amounts of
filler, fish binder, etc. 364.

as determined by the prescribed method. Prohibition against
sale of prepared fish
or meat containing
certain amounts of
filler, fish binder, etc. 364.

Preserved fish or preserved meat shall be the cooked or uncooked fish or
meat that is dried, salted, pickled, cured or smoked, and may contain Class I
Preservatives, dextrose, glucose, spices, sugar and vinegar; and dried fish that has been
smoked or salted, and cold-processed smoked and salted fish paste, may contain sorbic
acid or its salts; and smoked fish may contain food colour (see Part III of the Nineteenth
Schedule); and packaged fish and meat products that are marinated or otherwise
cold-processed may contain sandalwood, benzoic acid or its salts, methyl-p-hydroxy
benzoate and propyl-p-hydroxy benzoate. Standard for
preserved fish or meat

cessed may contain sandalwood, benzoic acid or its salts, methyl-p-hydroxy
benzoate and propyl-p-hydroxy benzoate. Standard for
preserved fish or meat

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
365. Finnan haddie, when canned, shall be the preserved fish made from smoked
haddock. Standard for finnan
haddie
366. Notwithstanding regulation 363, lobster paste shall not contain more than 2
per centum of filler or fish binder. Limit for filler or fish
binder in lobster paste
367. No person shall sell smoked fish or a smoked fish product packed in a
container that has been sealed to exclude air, unless it has been heat-processed after
sealing to destroy all spores of the species Clostridium botulinum or it contains not less
than 6 per centum of salt, as determined by the prescribed method. Poultry, Poultry Meat, their Preparations and Products
Restriction on sale of
smoked fish or its
product packaged in
sealed containers
368. For the purpose of regulation 377, "filler" shall have the meaning assigned
thereto in regulation 300. Interpretation
369. Poultry shall be any bird that is commonly used as food. Standard for poultry
370. Poultry meat shall be the clean, dressed flesh, exclusive of the giblets, of
eviscerated poultry that is healthy at the time of slaughter.

oultry
370. Poultry meat shall be the clean, dressed flesh, exclusive of the giblets, of
eviscerated poultry that is healthy at the time of slaughter.

Standard for poultry
meat
371. Poultry meat by-product shall be the clean parts of poultry other than poultry
meat commonly used as food, and includes the giblets and skin, but excludes the
oesophagus, feet and head. Standard for poultry
meat by-product
372. Giblets shall be the heart, without the pericardial sac, liver, from which the bile
sac (gall bladder) has been removed, and gizzard, from which the lining and contents
have been removed, of poultry. Standard for giblets
373. Poultry meat, poultry meat by-product or preparation thereof is adulterated if
any of the following substances or any substance in the following classes is present
therein or had been added thereto:
(a) any organ or portion of poultry that is not commonly sold as food;
(b) preservatives, other than those provided for in regulations 368 to 384;
(c) colour, other than caramel. When poultry meat,
poultry meat
by-product or
preparation thereof is
adulterated
374. Prepared poultry meat or prepared poultry meat by-product shall be the
poultry meat or poultry meat by-product, whether comminuted or not, that has been
preserved, canned or cooked. Standard for prepared
poultry meat or
prepared poultry meat
by-product

-product, whether comminuted or not, that has been
preserved, canned or cooked. Standard for prepared
poultry meat or
prepared poultry meat
by-product

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
375. A food that consists wholly or in part of a poultry meat by-product or a
prepared poultry meat by-product shall carry on the label the words "poultry meat
by-product" or the name of the poultry meat by-product. Label declaration of
food consisting of
poultry meat
by-product or prepared
poultry meat
by-product
376. No person shall sell, for consumption as food, poultry to which has been
administered any preparation having oestrogenic activity, or any residue of poultry meat or
poultry meat by-product that contains any residues of exogenous substances. Prohibition against
sale of poultry
administered with
preparation having
oestrogenic activity or
of poultry meat or
poultry meat
by-product containing
exogenous
substances
377.

f poultry
administered with
preparation having
oestrogenic activity or
of poultry meat or
poultry meat
by-product containing
exogenous
substances
377.

No person shall sell a prepared poultry meat or a prepared poultry meat
by-product that contains more than that amount of filler or other ingredient that is
represented by 4.0 per centum of reducing sugars, calculated as dextrose, as determined
by the prescribed method, or 60 per centum of moisture where such prepared poultry
meat or prepared poultry meat by-product contains filler. Restriction on sale of
prepared poultry meat
or prepared poultry
meat by-product
378. Preserved poultry meat or preserved poultry meat by-product shall be the
cooked or uncooked poultry meat or poultry meat by-product that is cured or smoked and
may contain Class I Preservatives (see Part XIA of the Nineteenth Schedule), dextrose,
glucose, spices, sugar and vinegar. Standard for
preserved poultry meat
or preserved poultry
meat by-product
379. Canned (naming the poultry) shall be prepared from poultry meat, and may
contain those bones or pieces attached to the portion of the poultry meat that is being
canned, broth, salt, seasoning, gelling agents, and not more than 5 per centum of added
fat. Standard for canned
poultry
380.

ultry meat that is being
canned, broth, salt, seasoning, gelling agents, and not more than 5 per centum of added
fat. Standard for canned
poultry
380.

Broth that is used in canned (naming the poultry) for the purpose of regulation
379 shall be the liquid in which the poultry has been cooked. Standard for broth
381. Canned (naming the poultry) containing gelling agent shall, as an integral part
of the name of the food, carry on the label a declaration of added gelling agent or the word
"Jellied". Label declaration of
canned poultry
containing gelling
agent
382. Boneless (naming the poultry) shall be the canned poultry meat from which
the bones and skin have been removed and shall contain not less than 50 per centum of
the named poultry meat, as determined by the prescribed method, and may contain broth
having a specific gravity of not less than 1.000 at a temperature of 50ºC. Standard for boneless
poultry

the prescribed method, and may contain broth
having a specific gravity of not less than 1.000 at a temperature of 50ºC. Standard for boneless
poultry

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
383. Liquid, dried or frozen whole egg, egg-yolk, egg-white, egg-albumen, or a
mixture of these, shall be the egg products obtained by removing the shell of wholesome
fresh eggs or wholesome stored eggs and processing them, and may contain salt, sugar
and stabilising agents (see Part IV of the Nineteenth Schedule); in the case of dried whole
egg, egg-yolk, egg-white and egg-albumen, 2 per centum of anticaking agent (see Part I
of the Nineteenth Schedule); and in the case of liquid, dried or frozen egg-whites, a
whipping agent (see Part VIII of the Nineteenth Schedule). Standard for liquid,
dried, or frozen whole
egg, etc., etc. 384. No person shall sell any egg product or liquid egg for use as food unless it is
free from Salmonella bacteria, as determined by the prescribed method. Soft Drinks
Egg product or liquid
egg for sale as food to
be free from
Salmonella bacteria
385. The foods referred to in regulations 386 to 388 are included in the term "soft
drinks". Application
386.

food to
be free from
Salmonella bacteria
385. The foods referred to in regulations 386 to 388 are included in the term "soft
drinks". Application
386.

Soft drinks are the class of beverages made by absorbing carbon dioxide in
potable water with or without various added substances. The amount of carbon dioxide
used shall not be less than that which shall be absorbed by the beverage at a pressure of
one atmosphere and at a temperature of 15.6ºC. It shall contain either no alcohol or only
such ethyl alcohol (ethanol), not in excess of 0.5 per centum of the finished beverage, as
is contributed by a flavouring ingredient used. Standard for soft
drinks
387. (1) A soft drink may contain optional ingredients, but if any such ingredient is a
food additive, a food colour or a flavouring preparation as defined in regulation 15, it shall
be used only in conformity with regulations 325 to 334, 115 to 122 and 219 to 243,
respectively.

ing preparation as defined in regulation 15, it shall
be used only in conformity with regulations 325 to 334, 115 to 122 and 219 to 243,
respectively.

Optional ingredients
for soft drinks and their
use regulated
(2) The optional ingredients that may be used in soft drinks in such proportions as
are reasonably requied to accomplish their intended effects are-
(a) nutritive sweeteners consisting of the dry or liquid form of sugar, invert
sugar, dextrose, fructose, glucose syrup, sorbitol, or any combination of
them;
(b) flavouring preparations permitted in soft drinks and conforming to
regulations 219 to 243;
(c) food colours permitted in soft drinks and found in regulations 115 to 122
and Part III of the Nineteenth Schedule;
(d) one or more of the food additives for soft drinks found in Part X of the
Nineteenth Schedule;

115 to 122
and Part III of the Nineteenth Schedule;
(d) one or more of the food additives for soft drinks found in Part X of the
Nineteenth Schedule;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(e) one or more of the food additives for soft drinks found in Part IV of the
Nineteenth Schedule, and when one or more of these food additives are
used, dioctyl sodium sulfosuccinate, complying with Part VIII of the
Nineteenth Schedule, may be used;
(f) one or more of the food additives for soft drinks found in Part VIII of the
Nineteenth Schedule;
(g) quinine, as a flavouring preparation in an amount not to exceed 83 parts
per million by weight of the finished soft drink in which case the label shall
bear a prominent declaration to the effect that it contains quinine;
(h) one or more of the food additives for soft drinks found in Parts XIA to XID of
the Nineteenth Schedule;
(i) in the case of canned carbonated soft drinks, stannous chloride, in a
quantity not to exceed 11 parts per million calculated as tin (Sn), with or
without one or more of the other chemical preservatives permitted in
sub-regulation 2 (h) of this regulation. 388. (1) (a)The name of the soft drink for which this standard is established, which
is neither flavoured nor sweetened, is "soda water", "club soda", or "soda".

)The name of the soft drink for which this standard is established, which
is neither flavoured nor sweetened, is "soda water", "club soda", or "soda".

Designation of soft
drinks
(b) The name of each soft drink containing flavouring ingredients as provided in regulation 387 is "
soda" or " soda water" or " carbonated beverage" or
" soft drink", the blank being filled in with the word that designates the characteristing
flavour of the soft drink; for example, "grape soda". (c) If the soft drink is one generally designated by a particular common name,
for example, ginger ale, root beer, or sparkling water, that name may be
used in lieu of the name prescribed by this regulation. (2) For the purposes of this regulation, a proprietary name that is commonly
used by the public as the designation of a particular kind of soft drink may
likewise be used in lieu of the name prescribed in this regulation. Vitamins, Mineral Nutrients and Amino Acids in Food
389. For the purposes of regulations 390 to 409, unless the context otherwise
requires-
Interpretation
"advertise" means to advertise to the general public;
"mineral nutrient" means any of the following chemical elements, whether alone or
in a compound with one or more other chemical elements:

eral public;
"mineral nutrient" means any of the following chemical elements, whether alone or
in a compound with one or more other chemical elements:

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(a) calcium;
(b) phosphorus;
(c) iron;
(d) sodium;
(e) potassium;
(f) iodine;
(g) zinc;
(h) copper;
(i) magnesium; and
(j) manganese;
"reasonable daily intake", in respect of a food named in column 1 of the Twentieth
Schedule, means the amount of that food set out opposite thereto in
column 2 of that Schedule;
"testimonial", with respect to a food that is represented as containing a vitamin,
mineral nutrient or an amino acid, means any pictorial, written or oral
representation as to the result that is, has been or may be, produced by the
addition to a person's diet of that vitamin, mineral nutrient, or amino acid, as
the case may be;
"vitamin" means any of the following vitamins or their synonymous names:
(a) vitamin A (including retinol and retinol derivatives, excluding
carotenes);
(b) vitamin B1 or thiamine;
(c) vitamin B2 or riboflavine;
(d) nicotinic acid or nicotinamide;

retinol and retinol derivatives, excluding
carotenes);
(b) vitamin B1 or thiamine;
(c) vitamin B2 or riboflavine;
(d) nicotinic acid or nicotinamide;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(e) vitamin B6 or pyridoxine;
(f) folic acid;
(g) d-pantothenic acid;
(h) biotin;
(i) vitamin B12 or cyanocobalamine;
(j) vitamin C or l-ascorbic acid;
(k) vitamin D;
(l) vitamin E;
(m) vitamin K1;
(n) any salt or derivative of a vitamin listed in paragraphs (a) to (m) of
this regulation. 390. Regulations 389 to 406 shall apply only to a food that is represented as
containing a vitamin, mineral nutrient or an amino acid for use in human nutrition. Application
391. Any statement, in an advertisement for, or on a label of, a food for sale,
relating to or based on the vitamin content of that food, not conforming to regulations 392
to 396, shall be deemed to contravene section four of the Act. Restriction on
statements in
advertisement for, or
on label of, food
relating to vitamins
392.

shall be deemed to contravene section four of the Act. Restriction on
statements in
advertisement for, or
on label of, food
relating to vitamins
392.

Where the amount of a vitamin referred to in this regulation that is contained
in a food is not less than the amount mentioned in paragraph (b) of regulation 393 in
respect of that vitamin, a person may, in advertising that food or on a label of that food,
state-
(a) in the case of vitamin C, that it is a factor in the normal development and
maintenance of bones, cartilage, teeth and gums;
(b) in the case of vitamin D, that it is a factor in the normal development and
maintenance of bones and teeth, especially in infancy and childhood; and
(c) in the case of any of the vitamins listed in paragraph (b) of regulation 393,
that it is a factor in the maintenance of good health. Conditions for
statement relating to
vitamin content of food

n paragraph (b) of regulation 393,
that it is a factor in the maintenance of good health. Conditions for
statement relating to
vitamin content of food

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
393.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
393.

A person may, in advertising a food to which no vitamin has been added or on
a label of such food, state-
(a) that the food is "a good source" or "a good dietary source" of any of the
vitamins referred to in paragraph (a) of this regulation, if a reasonable daily
intake of that food by a person would result in the daily intake by such
person of not less than-
Limitations and
conditions for
advertisement relating
to vitamins in foods to
which no vitamin has
been added
(i) in the case of vitamin A, 600 International Units;
(ii) in the case of vitamin B1, 0.25 milligram;
(iii) in the case of vitamin B2, 0.4 milligram;
(iv) in the case of nicotinic acid, 2.5 milligrams; and
(v) in the case of vitamin C, 7.5 milligrams; or
(b) that the food is an "excellent source" or "an excellent dietary source" of any
of the vitamins referred to in this regulation, if a reasonable daily intake of
that food by a person would result in the daily intake by such person of not
less than-
(i) in the case of vitamin A, 1,200 International Units;
(ii) in the case of vitamin B1, 0.45 milligrams;
(iii) in the case of vitamin B2, 0.75 milligram;
(iv) in the case of nicotinic acid, 4.5 milligrams;
(v) in the case of vitamin C, 15 milligrams; and
(vi) in the case of vitamin D, 300 International Units.

n the case of nicotinic acid, 4.5 milligrams;
(v) in the case of vitamin C, 15 milligrams; and
(vi) in the case of vitamin D, 300 International Units.

394. A person may, in advertising a food to which a vitamin has been added or on
a label of such a food, state that the food contains the added vitamin and the amount of
the added vitamin that is contained in a specified quantity of the food. Manner of advertising
or label statement
relating to food to
which vitamin has
been added

tamin that is contained in a specified quantity of the food. Manner of advertising
or label statement
relating to food to
which vitamin has
been added

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
395. No person shall sell a food to which a vitamin has been added unless the
amount of the vitamin present in the food is expressed on the label of the food-
(a) in the case of vitamin A, vitamin D or vitamin E, in International Units per
one hundred grams or millilitres of the food; and
(b) in the case of vitamin B1, vitamin B2, nicotinic acid, vitamin B6,
d-pantothenic acid, folic acid, biotin, vitamin B12, vitamin C or vitamin K1, in
milligrams per one hundred grams or millilitres of the food;
together with the name of the vitamin. Manner of label
declaration where
vitamin has been
added to food for sale
396.

rams or millilitres of the food;
together with the name of the vitamin. Manner of label
declaration where
vitamin has been
added to food for sale
396.

Where a food sale to which no vitamin has been added is represented as
being solely for use in the feeding of children under two years of age, a person may state,
on the label of the food, the amount of any of the vitamins referred to in this regulation and
that are present in the food, if a reasonable daily intake of that food by a child under two
years of age would result in the daily intake by the child of not less than-
(a) in the case of vitamin A, 600 International Units;
(b) in the case of vitamin B1, 0.25 milligram;
(c) in the case of vitamin B2, 0.4 milligram;
(d) in the case of nicotinic acid, 2.5 milligrams;
(e) in the case of vitamin B6, 0.25 milligram; and
(f) in the case of vitamin C, 7.5 milligrams. Level of vitamin
contents and
conditions for label
declaration of vitamins
in food solely for
feeding children under
two years
397.

C, 7.5 milligrams. Level of vitamin
contents and
conditions for label
declaration of vitamins
in food solely for
feeding children under
two years
397.

Subject to regulation 398, no person shall sell a food to which any of the
vitamins referred to in this regulation have been added unless a reasonable daily intake of
that food by a person would result in the daily intake by such person of not less than-
(a) in the case of vitamin A, 1,600 International Units;
(b) in the case of vitamin B1, 0.6 milligram;
(c) in the case of vitamin B2, 1.0 milligram;
(d) in the case of nicotinic acid, 6 milligrams;
(e) in the case of vitamin C, 20 milligrams; and
(f) in the case of vitamin D, 300 International Units. Minimum quantity of
vitamins in, and
condition for sale of,
food to which vitamin
has been added

f) in the case of vitamin D, 300 International Units. Minimum quantity of
vitamins in, and
condition for sale of,
food to which vitamin
has been added

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
398. Where a food to which a vitamin has been added is represented as being
solely for use in the feeding of children under two years of age, no person shall sell such
food unless a reasonable daily intake of that food by a child under two years of age would
result in the daily intake by the child of not less than-
(a) in the case of vitamin A, 1,000 International Units;
(b) in the case of vitamin B1, 0.4 milligram;
(c) in the case of vitamin B2, 0.6 milligram;
(d) in the case of nicotinic acid, 4 milligrams;
(e) in the case of vitamin B6, 0.6 milligram;
(f) in the case of vitamin C, 20 milligrams;
(g) in the case of vitamin D, 300 International Units; and
(h) in the case of vitamin E, 5 International Units. Quantity of vitamins in,
and condition for sale
of, food solely for
feeding children under
two years to which
vitamin has been
added
399.

ional Units. Quantity of vitamins in,
and condition for sale
of, food solely for
feeding children under
two years to which
vitamin has been
added
399.

No person shall sell a food to which any of the vitamins referred to in this
regulation have been added if a reasonable daily intake of that food by a person would
result in the daily intake by such a person of more than-
(a) in the case of vitamin A, 2,500 International Units;
(b) in the case of vitamin B1, 2 milligrams;
(c) in the case of vitamin B2, 3 milligrams;
(d) in the case of nicotinic acid, 20 milligrams;
(e) in the case of vitamin B6, 1.5 milligrams;
(f) in the case of vitamin C, 60 milligrams;
(g) in the case of vitamin D, 400 International Units; and
(h) in the case of vitamin E, 15 International Units. Maximum quantity of
vitamins in, and
condition for sale of,
food to which vitamin
has been added
400. Any statement in advertising a food that is represented as containing a
vitamin or on a label of such food, which-
(a) gives any assurance or guarantee of any kind with respect to the result that
may be, has been or will be, obtained by the addition of the vitamin to a
person's diet; or
(b) refers to, reproduces or quotes, any testimonial;
shall be deemed to contravene section four of the Act.

ion of the vitamin to a
person's diet; or
(b) refers to, reproduces or quotes, any testimonial;
shall be deemed to contravene section four of the Act.

Assurance in
advertising or on label
of food relating to
result of vitamin in
food or testimonial
prohibited
401. Any statement, in an advertisement for or on a label of a food for sale, relating
to or based on the mineral nutrient content of that food, not conforming to regulations 402
to 407, shall be deemed to contravene section four of the Act. Restriction on
advertising or on label
of food for sale relating
to mineral nutrient
content

7, shall be deemed to contravene section four of the Act. Restriction on
advertising or on label
of food for sale relating
to mineral nutrient
content

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
402. Where the amount of a mineral nutrient referred to in this regulation and that
is contained in a food is not less than the amount mentioned in paragraph (b) of regulation
403 in respect of that mineral nutrient, a person may, in advertising that food or on a label
of that food, state-
(a) in the case of calcium or phosphorus, that it is a factor in the normal
development and maintenance of bones and teeth, especially in infancy
and childhood;
(b) in the case of iron, that it is a factor in the prevention of anaemia due to iron
deficiency; and
(c) in the case of calcium, phosphorus or iron, that it is a factor in the
maintenance of good health. Conditions for
statement relating to
mineral nutrient
content of food
403.

phosphorus or iron, that it is a factor in the
maintenance of good health. Conditions for
statement relating to
mineral nutrient
content of food
403.

A person may, in advertising a food to which no mineral nutrient has been
added or on a label of such food, state-
(a) that the food is "a good source" or "a good dietary source" of any of the
mineral nutrients referred to in this regulation, if a reasonable daily intake of
that food by a person would result in the daily intake by such person of not
less than-
Limitations and
conditions for
advertising relating to
mineral nutrients in
food to which no
mineral nutrient has
been added
(i) in the case of calcium, 150 milligrams;
(ii) in the case of phosphorus, 150 milligrams; and
(iii) in the case of iron, 2 milligrams;
(b) that the food is "an excellent source" or "an excellent dietary source" of any
of the nutrients referred to in this regulation, if a reasonable daily intake of
that food by a person would result in the daily intake by such person of not
less than-
(i) in the case of calcium, 300 milligrams;
(ii) in the case of phosphorus, 300 milligrams; and
(iii) in the case of iron, 4 milligrams. 404.

ss than-
(i) in the case of calcium, 300 milligrams;
(ii) in the case of phosphorus, 300 milligrams; and
(iii) in the case of iron, 4 milligrams. 404.

A person may, in advertising a food to which a mineral nutrient has been
added or on a label of such food, state-
(a) that the food contains the added mineral nutrient; and
(b) the amount of the added mineral nutrient that is contained in a specified
quantity of the food. Manner of advertising
or label statement on
food to which mineral
nutrient has been
added

rient that is contained in a specified
quantity of the food. Manner of advertising
or label statement on
food to which mineral
nutrient has been
added

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
405. No person shall sell any food, other than salt for table or general household
use, to which a mineral nutrient has been added, unless the amount of the mineral nutrient
present in the food is expressed on the label of the food-
(a) by using the name for that mineral nutrient; and
(b) in milligrams per one hundred grams or millilitres of the food. Manner of label
declaration of food for
sale to which mineral
nutrient has been
added
406. Where a food for sale to which no mineral nutrient has been added is
represented as being solely for use in the feeding of children under two years of age, a
person may state on the label of the food the amount of any of the mineral nutrients
referred to in this regulation and that are present in the food, if a reasonable daily intake of
that food by a child under two years of age would result in the daily intake by the child of
not less than-
(a) in the case of calcium, 150 milligrams;
(b) in the case of phosphorus, 150 milligrams;
(c) in the case of iron, 2 milligrams; and
(d) in the case of iodine, 0.05 milligram.

, 150 milligrams;
(b) in the case of phosphorus, 150 milligrams;
(c) in the case of iron, 2 milligrams; and
(d) in the case of iodine, 0.05 milligram.

Level of mineral
nutrient contents and
conditions for label
declaration of mineral
nutrients in food solely
for feeding children
under two years
407. Any statement in advertising a food that is represented as containing a
mineral nutrient or on a label of such food, which-
(a) gives any assurance or guarantee of any kind with respect to the result that
may be, has been or will be, obtained by the addition of the mineral nutrient
to a person's diet; or
(b) refers to, reproduces or quotes, any testimonial;
shall be deemed to contravene section four of the Act. Assurance in
advertising or on label
of food relating to
result of mineral
nutrient in food or
testimonial prohibited
408. No person shall sell a food to which any of the mineral nutrients referred to in
this regulation has been added, unless a reasonable daily intake of that food by a person
would result in the daily intake by such person of not less than-
(a) in the case of calcium, 300 milligrams;
(b) in the case of phosphorus, 300 milligrams;
(c) in the case of iron, 4 milligrams; and
(d) in the case of iodine, 0.10 milligram.

, 300 milligrams;
(b) in the case of phosphorus, 300 milligrams;
(c) in the case of iron, 4 milligrams; and
(d) in the case of iodine, 0.10 milligram.

Minimum quantity of
mineral nutrients in,
and conditions for sale
of, food to which
mineral nutrient has
been added
409. No person shall sell a food to which a vitamin, mineral nutrient or an amino
acid has been added, unless the food is listed in column 1 of the Twenty-first Schedule
and the vitamin, mineral nutrient or amino acid, as the case may be, is listed opposite
thereto in column 2 of the said Schedule. Food Hygiene
Food to which
vitamins, mineral
nutrients or amino
acids may be added
410. For the purpose of regulations 411 to 422, unless the context otherwise
requires-
Interpretation

s, mineral
nutrients or amino
acids may be added
410. For the purpose of regulations 411 to 422, unless the context otherwise
requires-
Interpretation

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
"adequate" means that which is needed to accomplish the intended purpose in
keeping with good public health practice;
"plant" means building or part thereof used for or in connection with the
manufacturing, processing, handling, packaging, labelling, storing, selling or
transporting of food;
"sanitise" means to adequately treat surface by a process that is effective in
destroying vegetative cells of pathogenic bacteria and in substantially
reducing other micro-organisms; such treatment shall not adversely affect
food product and shall be safe for the consumer. 411. Growing and harvesting operations shall be of a clean and sanitary nature,
including, but not limited to, the following:
(a) unfit raw materials shall be segregated out during harvesting and disposed
of in such a place and in such a manner that they cannot contaminate food
and water supplies or other crops;
(b) harvesting containers shall not constitute a source of contamination to raw
materials; and containers which are re-used shall be of such material and
construction as shall facilitate thorough cleaning.

of contamination to raw
materials; and containers which are re-used shall be of such material and
construction as shall facilitate thorough cleaning.

Growing and
harvesting of raw
materials to be of
clean and sanitary
nature
412. (1) The grounds in or adjacent to a food plant under the control of the operator
shall be free from conditions which may result in the contamination of food and shall
include, but are not limited to, the following:
Grounds in or adjacent
to food plant to be free
from contaminating
conditions
(a) improperly stored equipment, litter, waste and refuse within the immediate
vicinity of the buildings, structures, or conveyances that may constitute an
attractant, breeding place, or harbourage for rodents, insects, and other
pests;
(b) inadequately drained areas that may contribute contamination to food
produce through seepage or food-borne filth and provide a breeding place
for insects or micro-organisms. (2) If the grounds about a food plant are bordered by grounds not under the
operator's control of the kind described in paragraphs (a) and (b) of sub-regulation (1) of
this regulation, care shall be exercised in the plant by inspection, extermination, or other
means to effect seclusion of pests, dirt, and other filth that may be a source of food
contamination. 413.

lant by inspection, extermination, or other
means to effect seclusion of pests, dirt, and other filth that may be a source of food
contamination. 413.

(1) All plant construction and structure shall be suitable in size, construction
and design to facilitate maintenance and hygienic food operation. Plant and facilities
(2) The plant and facilities shall provide-

size, construction
and design to facilitate maintenance and hygienic food operation. Plant and facilities
(2) The plant and facilities shall provide-

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(a) sufficient space for such placement of equipment and storage of materials
as is necessary for sanitary operations, production and transporation of
food;
(b) separation, by partition, location, or other effective means, for those
operations which may cause contamination of food or food contact surfaces
with undesirable micro-organisms, chemicals, filth, or other extraneous
material;
(c) adequate dressing and locker rooms, not being any part used for storing or
handling food, where persons working in the plant may store or change
clothes, and shall include, if not provided separately, resting facilities;
(d) adequate lighting to hand-washing areas, dressing and locker rooms and
toilet and to all areas where food or food ingredients are examined,
processed or stored and where equipment and utensils are cleaned;
(e) adequate ventilation or control equipment to minimise odours and noxious
fumes or vapours (including steam), particularly in areas where they may
contaminate food, so, however, that such ventilation or control equipment
shall not create a condition that may contribute to food contamination by
air-borne contaminations;
(f) where necessary, effective screening or other protection against birds,
animals and vermin (including, but not limited to, insects and rodents).

;
(f) where necessary, effective screening or other protection against birds,
animals and vermin (including, but not limited to, insects and rodents).

414. (1) Floors, walls, and ceilings in the plant shall be of such construction as to
be adequately cleanable and shall be kept clean and in good repair. Construction and
design
(2) Fixtures, ducts and pipes shall not be so suspended over areas where drip or
condensate may contaminate foods, raw materials or food-contact surfaces. (3) Aisles or working spaces between equipment, and between equipment and
walls, shall be unobstructed and of a sufficient width to permit employees to perform their
duties without contamination of food or food-contact surfaces with clothing or personal
contact. (4) Light bulbs, fixtures, skylights or other glass suspended over exposed food in
any step of preparation shall be of the safety type or otherwise protected to prevent food
contamination in case of breakage. 415. (1) All plants, equipment and utensils shall be- Equipment and
utensils
(a) suitable for their intended use;

d
contamination in case of breakage. 415. (1) All plants, equipment and utensils shall be- Equipment and
utensils
(a) suitable for their intended use;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(b) so designed and of such material and workmanship as to be adequately
cleanable; and
(c) properly maintained. (2) Food contact surfaces shall be-
(a) smooth and free from pits, crevices and loose scale;
(b) non-toxic;
(c) unaffected by food products;
(d) capable of withstanding repeated exposure to normal cleaning and
sanitising; and
(e) non-absorbent, unless the nature of a particular and otherwise acceptable
process renders the use of a surface, such as wood, necessary. (3) The design, construction, and use of such equipment and utensils referred to in
sub-regulation (1), shall preclude the adulteration of food with lubricant, fuel, metal
fragments, contaminated water, or any other contaminants. (4) All equipment shall be so installed and maintained as to facilitate the cleaning of
the equipment and of all adjacent spaces. 416.

r contaminants. (4) All equipment shall be so installed and maintained as to facilitate the cleaning of
the equipment and of all adjacent spaces. 416.

(1) Areas, other than those in a caravan or market stall, where food is
manufactured, processed, handled, packaged, labelled or stored for sale, shall be
provided with adequate sanitary convenience including, but not limited to, the provision of
adequate water supply, drainage, plumbing, hand-washing, rubbish-storage and offal
disposal facilities. Sanitary conveniences
and control
(2) The water supply shall be sufficient for the operations intended and shall be
derived from an adequate source. Any water that contacts food or food-contact surfaces
shall be safe and of adequate quality. Running water at a suitable temperature and under
pressure as needed shall be provided in all areas where the processing of food, the
cleaning of equipment, utensils, or containers, and the employee sanitary conveniences
require. (3) The drainage of effluents shall be made through an adequate sewerage system
or disposed of through other adequate and approved means.

ces
require. (3) The drainage of effluents shall be made through an adequate sewerage system
or disposed of through other adequate and approved means.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(4) The plumbing shall be of such adequate a size and design and so adequately
installed and maintained as to-
(a) carry sufficient quantities of water to required locations;
(b) properly convey sewage and liquid disposal waste;
(c) constitute no source of contamination to ingredient foods, food products,
water supplies, equipment, or utensils;
(d) provide adequate floor drainage in all areas where floors are subject to
flooding-type cleaning or where normal operations release or discharge
water or liquid waste on the floor. (5) The sanitary convenience, with adequate toilet and associated hand-washing
facilities, shall be provided for use by employees; and where persons of both sexes are or
are intended to be employed, the conveniences shall afford proper, separate
accommodation for each sex. The conveniences shall be maintained in a sanitary
condition and kept in good repair.

iences shall afford proper, separate
accommodation for each sex. The conveniences shall be maintained in a sanitary
condition and kept in good repair.

Doors to toilet rooms shall be self-closing and shall not
open directly into areas where food is exposed to airborne contamination, except where
alternate means have been taken to prevent such contamination (such as double doors,
positive air-flow systems, etc.). Signs shall be posted directing employees to wash their
hands with cleaning soap or detergents after toilet. (6) Adequate and convenient installation for hand-washing and, where appropriate,
hand-sanitising shall be provided at each location where good hygienic practices require
employees to wash or sanitise and dry their hands. Such installations shall be furnished
with running water at a suitable temperature for hand-washing, effective hand-cleaning
and sanitising preparations (including nail brushes), hygienic towel service or suitable
drying devices, and, where appropriate, easily cleanable waste receptables. (7) Rubbish and any offal shall be so conveyed, stored, and disposed of as to
minimise the development of odour, prevent waste from becoming an attractant and
harbourage or breeding place for vermin, and prevent contamination of food, food-contact
surfaces, ground surfaces, and water supplies. 417.

ctant and
harbourage or breeding place for vermin, and prevent contamination of food, food-contact
surfaces, ground surfaces, and water supplies. 417.

Buildings, fixtures, and other physical facilities of the plant shall be kept in
good repair and shall be maintained in a hygienic condition. Cleaning operations shall be
conducted in such a manner as to minimise the danger of contamination of food and
food-contact surfaces. Supplies employed in cleaning and sanitising procedures shall be
free from significant microbiological contamination and shall be safe and effective for their
intended uses. Only such toxic materials as are required to maintain sanitary conditions,
for use in laboratory testing procedures, for plant and equipment maintenance and
operation, or in manufacturing or processing operations, shall be used or stored in the
plant. These materials shall be identified and used only in such manner and under such
conditions as shall be safe for their intended uses. General maintenance

ese materials shall be identified and used only in such manner and under such
conditions as shall be safe for their intended uses. General maintenance

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
418. No animals or birds, other than those essential as raw materials, shall,
subject to the provisions of regulation 50 of the Public Health (Meat, Abattoir and
Butcheries) Regulations, be allowed in any food plant. Effective measures shall be taken
to exclude pests from food areas and to protect against the contamination of foods in or
on the premises by animals and vermin (including, but not limited to, rodents and insects). The use of pesticides shall be permitted only under such precautions and restrictions as
shall prevent the contamination of food or packaging materials. Animal and vermin
control
Cap. 295
419. (1) All utensils and product-contact surfaces or equipment shall be cleaned as
frequently as necessary to prevent contamination of food and food products. Sanitation of
equipment and
utensils
(2) Non-product-contact surfaces of equipment shall be cleaned as frequently as
necessary to minimise accumulation of food particles, dust, dirt, and other debris.

ct-contact surfaces of equipment shall be cleaned as frequently as
necessary to minimise accumulation of food particles, dust, dirt, and other debris.

(3) Single-service articles (such as utensils intended for one-time use, paper cups,
paper towels, etc.) shall be stored in appropriate containers and handled, dispensed,
used, and disposed of in a manner that prevents contamination of food or food-contact
surfaces. (4) Where necessary, to prevent the introduction of undesirable microbiological
organisms into food products, all utensils and product-contact surfaces of equipment used
in the facilities shall be cleaned and sanitised prior to such use and following any
interruption during which such utensils and contact surfaces may have become
contaminated. (5) Where such equipment and utensils are used in a continuous production
operation, the contact surface of such equipment and utensils shall be cleaned and
sanitised on a predetermined schedule using adequate methods for cleaning and
sanitising. (6) Sanitising agents shall be effective and safe under conditions for use. (7) Any procedure, machine, or device may be acceptable for cleaning and
sanitising equipment and utensils if it is established that such procedure, machine, or
device shall routinely render equipment and utensils clean and provide adequate
sanitising treatment.

is established that such procedure, machine, or
device shall routinely render equipment and utensils clean and provide adequate
sanitising treatment.

420. Cleaned and sanitised portable equipment and utensils with product-contact
surfaces shall be stored in such a location and manner that product-contact surfaces are
protected from splash, dust, and other contamination. Storage and handling
of cleaned portable
equipment and
utensils with
product-contact
surface

are
protected from splash, dust, and other contamination. Storage and handling
of cleaned portable
equipment and
utensils with
product-contact
surface

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
421. (1) All operations in the receiving, inspecting, handling, segregating,
preparing, processing, packaging, storing and transporting of food shall be conducted in
such a manner and environment as not to expose the food to risk of contamination from
dust, dirt or any other material objectionable to the processed product. Process and controls
(2) Overall sanitation of the plant shall be under the supervision of an individual
assigned responsibility for this function. (3) All reasonable precautions shall be taken to ensure that production procedures
shall not contribute to contamination, such as filth, harmful chemicals, undesirable
micro-organisms, or any other material objectionable to the processed product. (4) The precautions referred to in sub-regulation (3) shall include the following:
(a) (i) raw materials and ingredients shall be inspected and
segregated as necessary to ensure that they are clean, wholesome, and fit
for processing into food.

w materials and ingredients shall be inspected and
segregated as necessary to ensure that they are clean, wholesome, and fit
for processing into food.

and shall be stored under conditions that shall
protect against contamination and minimise deterioration;
(ii) raw materials shall be washed or cleaned as required to remove soil
or other contamination;
(iii) water used for washing, rinsing, or conveying of food products shall
be of adequate quality, and shall not be re-used for washing, rinsing,
or conveying products in a manner that may result in contamination
of food products;
(b) containers and carriers of raw ingredients shall be inspected on receipt to
ensure that their condition cannot contribute to the contamination or
deterioration of the products;
(c) when ice is used in contact with food products, it shall be made from
potable water of adequate quality and shall be manufactured, handled,
stored and transported, so as to protect it from contamination;
(d) food-processing areas and equipment used for processing food shall not be
used for processing animal feed or inedible products unless there is no
reasonable possibility of contamination of the human food;
(e) (i) processing equipment shall be maintained in a sanitary
condition through frequent cleaning, including sanitising, where indicated;
(ii) in so far as necessary, equipment shall be taken apart for thorough
cleaning and sanitising, where indicated;

luding sanitising, where indicated;
(ii) in so far as necessary, equipment shall be taken apart for thorough
cleaning and sanitising, where indicated;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(f) all food processing, including packaging and storage, shall be conducted
under such conditions and controls as are necessary to minimise the
potential for undesirable bacterial or other micro-biological growth, toxin
formation, or deterioration or contamination of the processed product or
ingredients and this may require careful monitoring of such physical factors
as time, temperature, humidity, pressure, flow-rate and such processing
operations as freezing, dehydration, heat-processing and refrigeration as to
ensure that mechanical breakdowns, time delays, temperature fluctuations,
and other factors shall not contribute to the decomposition or contamination
of the processed products;
(g) chemical, micro-biological, or extraneous materialtesting procedures shall
be utilised where necessary to identify sanitation failures or food
contamination; and all foods and ingredients that have become
contaminated shall be rejected or adequately treated or processed to
eliminate the contamination where this may be properly accomplished;
(h) packaging processes and materials shall not transmit contaminants or
substances objectionable to the products, and shall provide adequate
protection from contamination;
(i) (i) meaningful coding of products sold or otherwise distributed
from a manufacturing, processing, packing, or repacking activity shall be
utilised to enable positive lot identification to facilitate, where necessary, the
segregation of specific food lots that may have become contaminated or
otherwise unfit for their intended use;
(ii) specific products, as may be specified by the Minister, shall bear
prominently a date-marking, showing the last day, month and year
(for instance, 1 May 76 or 1.5.76) the product may be sold;
(j) storage and transportation of finished products shall be under such
conditions as shall prevent contamination, including development of
pathogenic or toxigenic micro-organisms or of both, and shall protect
against undesirable deterioration of the product and the container.

velopment of
pathogenic or toxigenic micro-organisms or of both, and shall protect
against undesirable deterioration of the product and the container.

422. Management shall take all reasonable measures and precautions to ensure-
(a) disease control, so that-
Personnel
(i) no person affected by disease in a communicable form or while a
carrier of such a disease, or affected with boils, sores, infected
wounds, or micro-biological contamination, shall work in a food plant
in any capacity in which there is a reasonable possibility of food
ingredients becoming contaminated by such person or the disease
being transmitted by such person to other individuals;

reasonable possibility of food
ingredients becoming contaminated by such person or the disease
being transmitted by such person to other individuals;

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(ii) thorough medical examinations shall be made on individuals prior to
their employment and at regular intervals of not more than six
months while they are employed in the manner referred to in
sub-paragraph (i) of paragraph (a) of this regulation;
(b) cleanliness, so that all persons while working in direct contact with food
preparations, food ingredients, or surfaces or coming into contact therewith
shall-
(i) wear clean outer garments, maintain a high degree of personal
cleanliness, and conform to hygienic practices while on duty, to the
extent necessary to prevent contamination of food products;
(ii) wash their hands thoroughly (and sanitise them, if necessary, to
prevent contamination by undesirable micro-organisms) in an
adequate hand-washing installation before starting work, after each
absence from a work station, and at any other time when the hands
may have become soiled or contaminated;
(iii) remove all insecure jewellery and, during periods where food is
manipulated by hand, any jewellery, from the hands that cannot be
adequately sanitised;
(iv) if gloves are used in food handling, maintain them in an intact,
clean, and sanitary condition; and such gloves shall be of an
impermeable material, except where their usage would be
inappropriate or incompatible with work involved;
(v) as is necessary for the area of operation, wear effective hair
restraints, such as hair nets, head-bands or caps;
(vi) refrain from storing clothing or other personal belongings, or from
eating food or from drinking beverages, in areas where food is, or
food ingredients are, exposed or in areas used for washing
equipment or utensils;
(vii) take any other necessary precautions to prevent contamination of
foods with micro-organisms or foreign substances including, but not
limited to, perspiration, hair, cosmetics, tobacco, chemicals and
medicaments;
(viii) refrain from smoking, snuffing, chewing or using tobacco in any form
in areas where food is, or food ingredients are, exposed or in areas
used for washing equipment or utensils;
(c) education and training, so that-

form
in areas where food is, or food ingredients are, exposed or in areas
used for washing equipment or utensils;
(c) education and training, so that-

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(i) personnel responsible for identifying sanitation failures or food
contamination shall have a background of education or experience,
or a combination thereof, to provide a level of competency
necessary for production of clean and safe food;
(ii) food handlers and supervisors shall receive appropriate training in
proper food-handling techniques and food-protection principles and
shall be cognisant of the danger of poor personal hygiene and
insanitary practices:
(iii) copies of regulations 410 to 422 so prominently displayed in
appropriate places in a food plant;
(d) supervision, so that-
(i) responsibility for ensuring compliance by all personnel with all the
requirements of regulations 411 to 422 shall be clearly assigned to
competent supervisory personnel;
(ii) without prejudice to the generality of the foregoing, food handlers
and supervisors, whilst engaged as such, shall ensure and take
such special precautions as shall reasonably be necessary, to
protect the food from risk of contamination. Miscellaneous
423.

h, shall ensure and take
such special precautions as shall reasonably be necessary, to
protect the food from risk of contamination. Miscellaneous
423.

Regulation 50 of the Public Health (Infectious Diseases) Regulations, of the
Public Health Act, Cap. 295, in Volume 17 of the Laws, and the Statutory Instruments set
out in the Twenty-second Schedule hereto are hereby revoked. Revocation of certain
statutory instruments
FIRST SCHEDULE
(Regulations 13 and 14)
WARRANTY AND FORM OF CERTIFICATE OF ANALYSIS OR EXAMINATION

evoked. Revocation of certain
statutory instruments
FIRST SCHEDULE
(Regulations 13 and 14)
WARRANTY AND FORM OF CERTIFICATE OF ANALYSIS OR EXAMINATION

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Form 1
PART I
(Regulation 13)
Warranty for a single transaction
Invoice No...................................................................................................................... Date of sale ...................................... Place of sale .............................................................................................................................................................................. From ............................................................................................................................................................................................ To: .............................................................................................................................................................................................. Nature and quality of article: ......................................................................................................................................................

......................................................................................................................................................

Quantity: ...................................................................................................................................................................................... Price: .......................................................................................................................................................................................... I/We hereby certify that the article/articles listed herein above is/are warranted to be of the nature and quality mentioned
herein. .................................................................................................. Signature of the manufacturer,
distributor or dealer
Form 2
Warranty for a continuing transaction
From: .......................................................................................................................................................................................... To: ..............................................................................................................................................................................................

......................................................................................................................................................

I/We hereby give a warranty that each article/the articles I/we shall supply to you hereafter shall be of the nature and
quality mentioned in our invoice recording the sale of such article/articles to you. .................................................................................................. Signature of the manufacturer,
distributor or dealer
PART II
(Regulation 14)

......................................................................... Signature of the manufacturer,
distributor or dealer
PART II
(Regulation 14)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Form of Certificate of Analysis or Examination
I, ......................................................................................................................................................................, a public analyst
duly appointed under the provisions of the Food and Drugs Act, 1972, hereby certify that
I received, on the ............................................................................................ day of .........................................., 19...............,
from .........................................................................................................., a sample of ............................................................ for analysis/examination and I found the collector's identification on package thereof tallying with that mentioned in the
sample form and the seal intact and unbroken.

nation and I found the collector's identification on package thereof tallying with that mentioned in the
sample form and the seal intact and unbroken.

I further certify that I have analysed or examined the aforementioned sample and I declare the results of the analysis or
examination as follows:
.................................................................................................................................................................................................... .................................................................................................................................................................................................... .................................................................................................................................................................................................... .................................................................................................................................................................................................... ....................................................................................................................................................................................................

......................................................................................................................................................

.................................................................................................................................................................................................... ....................................................................................................................................................................................................;
and I am of the opinion that ........................................................................................................................................................ .................................................................................................................................................................................................... .................................................................................................................................................................................................... ....................................................................................................................................................................................................

......................................................................................................................................................

Signed this ......................................................................................................day of............................................... 19............. Signature............................................................................................ (Name to be typed or printed)
Public Analyst
Full Address:............................................................................................ ............................................................................................ ............................................................................................ ............................................................................................ SECOND SCHEDULE
(Regulations 15 and 39)
COMMON NAMES, AND ACCEPTABLE COMMON NAMES OF CERTAIN FOODS FOR PURPOSE OF REGULATION 31
(b) (iv)
PART I
(Regulaton 15)

CHEDULE
(Regulations 15 and 39)
COMMON NAMES, AND ACCEPTABLE COMMON NAMES OF CERTAIN FOODS FOR PURPOSE OF REGULATION 31
(b) (iv)
PART I
(Regulaton 15)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Common Names
Column 1 Column 2 Column 3
Item No. Name Regulation
1. Whisky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
2. Malt whisky. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65
3. Grain spirit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
4. Scotch whisky. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
5. Blended whisky. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
6. Rum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
7. Blended rum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71
8. Gin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71
8. Gin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . 73
9. Dry gin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
10. Blended gin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
11. Brandy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
12. Cognac brandy, Cognac. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
13. Armagnac brandy, Armagnac. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
14. Blended brandy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
15. Fruit brandy, (naming the fruit) brandy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84
16. Liqueurs, alcoholic cordials. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
17. Vodka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . 85
17. Vodka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . 86
18. Blended vodka. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
19. Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
20. Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
21. Perry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
22. Beer, ale, stout, porter, lager beer, black beer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
23. Near beer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
24. Opaque beer, chibuku. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
25. Cacao beans, cocoa beans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
26. Cacao nibs, cocoa nibs, cracked cocoa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . 100
26. Cacao nibs, cocoa nibs, cracked cocoa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . .101
27. Chocolate, bitter chocolate, chocolate liquor. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .102
28. Sweet chocolate, sweet chocolate coating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
29. Milk chocolate, sweet milk chocolate, milk chocolate coating,
sweet milk chocolate coating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107
30. Cocoa, powdered cocoa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
31. Cacao butter, cocoa butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .109
32. Green coffee, raw coffee, unroasted coffee. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110
33. Roasted coffee, coffee. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .111
34. Soluble coffee. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
35. Coffee-chicory mixture, coffee mixed with chicory, coffee
and chicory. . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . 112
35. Coffee-chicory mixture, coffee mixed with chicory, coffee
and chicory. . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .113
36. Gloves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
37. Ginger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
38. Limed ginger, bleached ginger. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .125
39. Allspice, pimento. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
40. Cinnamon, cassia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .127
41. Coylon cinnamon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128
42. Mace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
43. Nutmeg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
44. Black pepper. . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
44. Black pepper. . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
45. White pepper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
46. Cayenne pepper, cayenne, chillies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
47. Turmeric. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .134
48. Sage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
49. Thyme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
50. Caraway seed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
51. Cardamom seed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .138
52. Celery seed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
53. Coriander seed. . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
53. Coriander seed. . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .140

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .140

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
PART II
(Regulation 39)
Acceptable Common Names of certain Foods for the purpose of regulation (b) (iv)
Column 1. Column 2
Common Name. Foods
1. Vegetable gum. One or more of acacia gum, agar, algin, carob bean gum, carrageenan,
guar gum, karaya gum, locust bean gum, oat gum, pectin, propylene
glycol alginate, tragacanth gum
2. Animal fat.. . . . . . . . . . . . . . . . . . . . . One or more animal fats
3. Animal oil.. . . . . . . . . . . . . . . . . . . . . .One or more animal oils
4. Vegetable fat.. . . . . . . . . . . . . . . . . . .One or more veetable fats
5. Vegetable oil.. . . . . . . . . . . . . . . . . . .One or more vegetable oils
6. Marine oil.. . . . . . . . . . . . . . . . . . . . . .One or more marine fats, and oils
7. Bleaching, maturing or dough
conditioning agent.. . . . . . . . . . . . . .One or more of the food additives listed in Part II of the Nineteenth Schedule
8. Yeast foods.. . . . . . . . . . . . . . . . . . . .One or more of the food additives listed in Part XIV of the Nineteenth Schedule
9. Glazing or polishing agent.. . . . . . . .

. . . . . . . . . . . . .One or more of the food additives listed in Part XIV of the Nineteenth Schedule
9. Glazing or polishing agent.. . . . . . . .

.One or more of the food additives listed in Part VII of the Nineteenth Schedule
10. Colour.. . . . . . . . . . . . . . . . . . . . . . . . One or more of the colours listed in Part III of the Nineteenth Schedule
11. Flavour.. . . . . . . . . . . . . . . . . . . . . . . One or more of the natural flours
12. Artificial flavour.. . . . . . . . . . . . . . . . . One or more of the artificial flavours
13. Spices or seasoning.. . . . . . . . . . . . . One or more of the spices or seasonings
14. Leavening agent.. . . . . . . . . . . . . . . . One or more of the leavening agents
15. Herbs.. . . . . . . . . . . . . . . . . . . . . . . . .One or more of the herbs
16. Starches.. . . . . . . . . . . . . . . . . . . . . . One or more of the starches except modified starches
17. Anti-caking agents.. . . . . . . . . . . . . . .One or more of the food additives listed in Part I of the Nineteenth Schedule
18. Anti-oxidants.. . . . . . . . . . . . . . . . . . .One or more of the permitted anti-oxidants
19. Emulsifiers.. . . . . . . . . . . . . . . . . . . . .One or more of the food additives listed in Part IV of the Nineteenth Schedule
20. Preservatives.. . . . . . . . . . . . . . . . . .

. . . . . . . . .One or more of the food additives listed in Part IV of the Nineteenth Schedule
20. Preservatives.. . . . . . . . . . . . . . . . . .

.One or more of the food additives listed in Part XIA of the Nineteenth Schedule
21. Stabilisers... . . . . . . . . . . . . . . . . . . . .One or more of the food additives listed in Part IV of the Nineteenth Schedule
22. Thickening agents (including
modified starches).. . . . . . . . . . . . . .One or more of the food additives listed in Part IV of the Nineteenth Schedule
THIRD SCHEDULE
(Regulation 178)
VARIETIES OR TYPES OF RECOGNISED CHEESE AND THEIR MINIMUM
MILK FAT CONTENTS ON THE DRY BASIS
Column 2
.. . . . . . . . . . . . . . . . Column 1 Minimum Milk
. . . . . . . . . . . . . . . . .Varieties or Types of Recognised Cheese. Fat Content
PART I
Cheddar, and wensleydale.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

ognised Cheese. Fat Content
PART I
Cheddar, and wensleydale.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
PART II
Alpin, asiago, blue vein, bel paese, brick, camembert, Cheshire, feta, gouda, gorgonzola, granular, Stilton, limburger,
neufchatel, port du
salut, requefort.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
PART III
Esrom, havarti, maribo, pasta filata, samsoe, steppe, tilsiter.. . . . . . . . . . . . . . . . . . 45
PART IV
Emmenthal or emmentaler, gruyere, Swiss.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
PART V
Brie, edam, leyden.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
PART VI
Parmesan, romano, other hard grating cheese.. . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
PART VII
Part skim pizza, part skim mozzarella, part skim scamorza.. . . . . . . . . . . . . . . . . . 30
FOURTH SCHEDULE
(Regulation 201)
COMPOSITION AND QUALITY FACTORS OF ARACHIS OIL
Relative density (20ºC/water at 20ºC).. . . . . . . . Not less than 0.914 and not more than 0.917
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . .

density (20ºC/water at 20ºC).. . . . . . . . Not less than 0.914 and not more than 0.917
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . .

Not less than 1.460 and not more than 1.465
Saponification value (milligram KOH
per gram).. . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 187 and not more than 196
Iodine value (Wijs).. . . . . . . . . . . . . . . . . . . . . . Not less than 80 and not more than 106
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 10 grams per kilogram
Arachidic and higher fatty acid. . . . . . . . . . . . . . Not more than 48 grams per killogram
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 4 milligrams KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 10 milliequivalents peroxide oxygen per kilogram
Insoluble impurities.. . . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.2 per centum
Soap content... . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.005 per centum
FIFTH SCHEDULE
(Regulation 202)

e than 0.2 per centum
Soap content... . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.005 per centum
FIFTH SCHEDULE
(Regulation 202)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
COMPOSITION AND QUALITY FACTORS OF COTTONSEED OIL
Relative density (20ºC/water at 20ºC).. . . . . . . . Not less than 0.918 and not more than 0.926
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . . Not less than 1.458 and not more than 1.466
Saponification value (milligram KOH
per gram).. . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 189 and not more than 198
Iodine value (Wijs).. . . . . . . . . . . . . . . . . . . . . . Not more than 99 and not less than 119
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 15 grams per kilogram
Halphen test.. . . . . . . . . . . . . . . . . . . . . . . . . . . Positive
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.6 milligrams KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 10 milliequivalents peroxide oxygen per kilogram
Insoluble impurities.. . . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . .

le impurities.. . . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . .

Not more than 0.2 per centum
Soap content... . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.005 per centum
SIXTH SCHEDULE
(Regulation 203)
COMPOSITION AND QUALITY FACTORS OF MAIZE OIL
Relative density (20ºC/water at 20ºC).. . . . . . . . Not less than 0.917 and not more than 0.925
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . . Not less than 1.465 and not more than 1.468
Saponification value (milligram KOH
per gram).. . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 187 and not more than 195
Iodine value (Wijs).. . . . . . . . . . . . . . . . . . . . . . Not less than 103 and not more than 128
Unsaponifiable matter... . . . . . . . . . . . . . . . . . . Not more than 28 grams per kilogram
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 4 milligrams KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 10 milliequivalents peroxide oxygen per kilogram
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.2 per centum
Insoluble impurities.. . . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . .

ot more than 0.2 per centum
Insoluble impurities.. . . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . .

. . . . . . . . . . . . . . . . . . . Not more than 0.005 per centum
SEVENTH SCHEDULE
(Regulation 204)
COMPOSITION AND QUALITY FACTORS OF MUSTARD SEED OIL

. . . . . . . . . . . . . . . . . Not more than 0.005 per centum
SEVENTH SCHEDULE
(Regulation 204)
COMPOSITION AND QUALITY FACTORS OF MUSTARD SEED OIL

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Relative density (20ºC/water at 20ºC).. . . . . . . . Not less than 0.910 and not more than 0.921
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . . Not less than 1.461 and not more than 1.469
Saponification value (milligram KOH
per gram).. . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 170 and not more than 184
Iodine value (Wijs).. . . . . . . . . . . . . . . . . . . . . . Not less than 92 and not more than 125
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 15 grams per kilogram
Allyl isothiocyanate.. . . . . . . . . . . . . . . . . . . . . . Not more than 4 grams per kilogram
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 4 milligram KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 10 milliequivalents peroxide oxygen per gram
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.2 per centum
Insoluble impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . . . . . . . . . .

2 per centum
Insoluble impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . . . . . . . . . .

. . . . . . . . . . . Not more than 0.005 per centum
EIGHTH SCHEDULE
(Regulation 205)
COMPOSITION AND QUALITY FACTORS OF OLIVE OIL
Relative density(20ºC/water at 20ºC).. . . . . . . . Not less than 0.910 and not more than 196
Refractive index at 20ºC.. . . . . . . . . . . . . . . . . . Not less than 1.468 and not more than 1.471
Saponification value (milligram KOH
per gram).. . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 184 and not more than 196
Iodine value (Wijs)... . . . . . . . . . . . . . . . . . . . . . Not less than 75 and not more than 94
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 15 grams per kilogram
Bellier index... . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 17
Semi-siccative oil test.. . . . . . . . . . . . . . . . . . . . Negative
Olive residue oil test.. . . . . . . . . . . . . . . . . . . . . Negative
Cottonseed oil test.. . . . . . . . . . . . . . . . . . . . . . Negative
Teaseed oil test.. . . . . . . . . . . . . . . . . . . . . . . . . Negative
Sesameseed oil test.. . . . . . . . . . . . . . . . . . . . . Negative
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. Negative
Sesameseed oil test.. . . . . . . . . . . . . . . . . . . . . Negative
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Not more than 6.6 milligrams KOH per gram oil
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 20 milliequivalents peroxide oxygen per kilogram
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.2 per centum
Insoluble impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.1 per centum
Soap test.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Negative
NINTH SCHEDULE
(Regulation 206)
COMPOSITION AND QUALITY FACTORS OF RAPESEED OIL

t.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Negative
NINTH SCHEDULE
(Regulation 206)
COMPOSITION AND QUALITY FACTORS OF RAPESEED OIL

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Relative density (20ºC/water at 20ºC).. . . . . . . . Not less than 0.910 and not more than 0.920
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . . Not less than 1.465 and not more than 1.469
Saponification value (milligram KOH
per gram).. . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 168 and not more than 181
Iodine value (Wijs)... . . . . . . . . . . . . . . . . . . . . . Not less than 94 and not more than 120
Crismer value.. . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 80 and nt more than 85
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 20 grams per kilogram
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 4 milligrams KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 10 milliequivalents peroxide oxygen per kilogram
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.2 per centum
Insoluble impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . . . . . .

than 0.2 per centum
Insoluble impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . . . . . .

. . . . . . . . . . . . . . . Not more than 0.005 per centum
TENTH SCHEDULE
(Regulation 207)
COMPOSITION AND QUALITY FACTORS OF SAFFLOWERSEED OIL
Relative density (20ºC/water at 20ºC).. . . . . . . . Not less than 0.922 and not more than 0.927
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . . Not less than 1.467 and not more than 1.470
Saponification value (milligram KOH
per gram oil).. . . . . . . . . . . . . . . . . . . . . . . . . Not less than 186 and not more than 198
Iodine value (Wijs).. . . . . . . . . . . . . . . . . . . . . . Not less than 135 and not more than 150
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 15 grams per kilogram
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.6 milligrams KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 10 milliequivalents peroxide oxygen per kilogram
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.2 per centum
Insoluble impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content.. . . . . . . . . . . . . . . . . . . . . . . . . . .

impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content.. . . . . . . . . . . . . . . . . . . . . . . . . . .

Not more than 0.005 per centum
ELEVENTH SCHEDULE
(Regulation 208)
COMPOSITION AND QUALITY FACTORS OF SESAMESEED OIL

Not more than 0.005 per centum
ELEVENTH SCHEDULE
(Regulation 208)
COMPOSITION AND QUALITY FACTORS OF SESAMESEED OIL

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Relative density (20ºC/water at 20ºC).. . . . . . . . Not less than 0.1915 and not more than 0.923
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . . Not less than 1.465 and not more than 1.469
Saponification value (milligram KOH
per gram).. . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 187 and not more than 195
Iodine value (Wijs).. . . . . . . . . . . . . . . . . . . . . . Not less than 104 and not more than 120
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 20 grams per kilogram
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 4 milligrams KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 10 milliequivalents peroxide oxygen per kilogram
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.2 per centum
Insoluble impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content.. . . . . . . . . . . . . . . . . . . . . . . . . . .

impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content.. . . . . . . . . . . . . . . . . . . . . . . . . . .

Not more than 0.005 per centum
TWELFTH SCHEDULE
(Regulation 209)
COMPOSITION AND QUALITY FACTORS OF SOYA BEAN OIL
Relative density (20ºC/water at 20ºC).. . . . . . . . Not less than 0.919 and not more than 0.925
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . . Not less than 1.466 and not more than 1.470
Saponification value (milligram KOH
per gram oil).. . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 189 and not more than 195
Iodine value (Wijs)... . . . . . . . . . . . . . . . . . . . . . Not less than 120 and not more than 143
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 15 grams per kilogram
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 4 milligrams KOH per gram
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.2 per centum
Insoluble impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.005 per centum
THIRTEENTH SCHEDULE
(Regulation 210)
COMPOSITION AND QUALITY FACTORS OF SUNFLOWERSEED OIL
Relative density (20ºC/water at 20ºC).. . . . . . . .

centum
THIRTEENTH SCHEDULE
(Regulation 210)
COMPOSITION AND QUALITY FACTORS OF SUNFLOWERSEED OIL
Relative density (20ºC/water at 20ºC).. . . . . . . .

Not less than 0.918 and not more than 0.923
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . . Not less than 1.467 and not more than 1.469
Saponification value (milligram KOH
per gram).. . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 188 and not more than 194
Iodine value (Wijs).. . . . . . . . . . . . . . . . . . . . . . Not less than 110 and not more than 143
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 15 grams per kilogram
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 4 milligrams KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 10 milliequivalents peroxide oxygen per gram
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.2 per centum
Insoluble impurities... . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.005 per centum

. . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.005 per centum

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
FOURTEENTH SCHEDULE
(Regulation 211)
COMPOSITION AND QUALITY FACTORS OF REFINED OIL
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.6 milligrams KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 10 milliequivalents peroxide oxygen per gram
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.2 per centum
Insoluble impurities.. . . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.005 per centum
FIFTEENTH SCHEDULE
(Regulation 214)
COMPOSITION AND QUALITY FACTORS OF LARD
Relative density (40ºC/water at 20ºC).. . . . . . . . Not less than 0.896 and not more than 0.904
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . . Not less than 1.448 and not more than 1.460
Titre (ºC).. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 32 and not more than 45
Saponification value (milligram KOH
per gram)... . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . Not less than 32 and not more than 45
Saponification value (milligram KOH
per gram)... . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Not less than 192 and not more than 203
Iodine value (Wijs)... . . . . . . . . . . . . . . . . . . . . . Not less than 45 and not more than 70
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 10 grams per kilogram
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 1.3 milligrams KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 10 milliequivalents peroxide oxygen per kilogram
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.3 per centum
Impurities.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content... . . . . . . . . . . . . . . . . . . . . . . . . . Nil
SIXTEENTH SCHEDULE
(Regulation 215)
COMPOSITION AND QUALITY FACTORS OF EDIBLE TALLOW

content... . . . . . . . . . . . . . . . . . . . . . . . . . Nil
SIXTEENTH SCHEDULE
(Regulation 215)
COMPOSITION AND QUALITY FACTORS OF EDIBLE TALLOW

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Relative density (40ºC/water at 20ºC).. . . . . . . . Not less than 0.893 and not more than 0.904
Refractive index at 40ºC.. . . . . . . . . . . . . . . . . . Not less than 1.448 and not more than 1.460
Titre (ºC).. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 40 and not more than 49
Saponification value (milligram KOH
per gram).. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not less than 190 and not more than 202
Iodine value (Wijs).. . . . . . . . . . . . . . . . . . . . . . Not less than 32 and not more than 50
Unsaponifiable matter.. . . . . . . . . . . . . . . . . . . . Not more than 12 grams per kilogram
Acid value.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 2.5 milligrams KOH per gram
Peroxide value.. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 16 milliequivalents peroxide oxygen per kilogram fat
Matter volatile at 105ºC.. . . . . . . . . . . . . . . . . . . Not more than 0.3 per centum
Impurities.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content.. .

. . . Not more than 0.3 per centum
Impurities.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.05 per centum
Soap content.. .

. . . . . . . . . . . . . . . . . . . . . . . . . Not more than 0.005 per centum
SEVENTEENTH SCHEDULE
(Regulations 245 and 260)
USE OF AND LIMITS FOR FOOD COLOURS PERMITTED IN CANNED
VEGETABLES AND CANNED FRUITS
PART I
(Regulation 245)
Use of and Limits for Food Colours Permitted in Canned Vegetables
Name of Canned Vegetable Permitted Food Colour Maximum Limits
Green beans, axe beans. Tartrazine. 100 milligrams per kilogram
Mushrooms. Caramel-for use in sauces. Limited by good manufac-
turing practice
Green peas. Tartrazine, brilliant blue. 100 milligrams per kilogram
FCF, carotene, singly or in combination
Mature process peas. Tartrazine. 100 milligrams per kilogram
PART II
(Regulation 260)

milligrams per kilogram
FCF, carotene, singly or in combination
Mature process peas. Tartrazine. 100 milligrams per kilogram
PART II
(Regulation 260)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Use of and Limits for Food Colours Permitted in Canned Fruits
Name of Canned Fruit Permitted Food Colour Maximum Limits
Canned plum (in red or Erythrosine. 100 milligrams per kilogram
purple plums only)
Canned raspberries. Erythrosine. 100 milligrams per kilogram
Canned fruit. Erythrosine (to colour 100 milligrams per kilogram
cherries only, if artificially coloured cherries are used)
Canned pears. Erythrosine, amaranth, 100 milligrams per kilogram
fast green FCF, tartrazine. singly or in combination
Canned tropical fruit. Erythrosine (to colour. 100 milligrams per kilogram
salad. cherries only, if artificially
coloured cherries are used)
Canned strawberries. Erythrosine. 100 milligrams per kilogram
EIGHTEENTH SCHEDULE
(Regulation 324)
EXEMPTION LIMITS FOR POISONOUS OR HARMFUL SUBSTANCES IN FOOD FOR SALE
Part I
Substance in parts per mill
Foods Arsenic Copper Iron Lead Mercury

n 324)
EXEMPTION LIMITS FOR POISONOUS OR HARMFUL SUBSTANCES IN FOOD FOR SALE
Part I
Substance in parts per mill
Foods Arsenic Copper Iron Lead Mercury

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Substance in parts per mill
Foods Arsenic Copper Iron Lead Mercury
1. Aluminium compounds
2. Apple juice
3. Apricot nectar
4. Baking powder
5. Beverages, as consumed
and bottled water, other than
mineral water
6. Calcium phosphate
7. Canned fruits and
vegetables
8. Citric acid
9. Cocoa butter
10. Cream of tartar
11. Dextrose, anhydrous
12. Dextrose monohydrate
13. Dried herbs, spices
and curry powder
14. Edible bone meal.. 15. Fish protein
16. Fish, tuna
17. Fish, other
18. Foods not specified
19. Fresh fruits
20. Fresh vegetables
21. Gelatin
22. Gelling agents, except
gelatin
23. Glucose syrup
24. Glucose syrup, dried
25. Grapefruit juice
26. Grape juice
27. Lactose
28. Lemon juice
29. Liver
30. Marine and fresh
water animal products
31. Orange juice
32. Peach nectar
33. Pear nectar
34. Phosphoric acid
35. Refined oils and fats
36. Self-raising flour
37. Sodium bicarbonate
38. Sodium nitrite
39. Sodium and potassium
nitrates
40. Sodium, potassium
and ammonium phosphates
41. Sugar, powdered
42. Sugar, soft.. 43. Sugar, white
44. Tartaric acid
45. Tea.. 46. Tomato juice
47. Virgin oils..

otassium
and ammonium phosphates
41. Sugar, powdered
42. Sugar, soft.. 43. Sugar, white
44. Tartaric acid
45. Tea.. 46. Tomato juice
47. Virgin oils..

3.0
-
0.2
2.0
0.1
4.0
-
1.0
0.5
2.0
1.0
1.0
50.0
1.0
3.5
-
-
1.0
2.0
1.0
2.0
2.0
1.0
1.0
-
-
1.0
-
1.0
5.0
-
0.2
-
4.0
0.1
-
2.0
1.0
1.0
4.0
1.0
1.0
1.0
1.0
1.0
-
0.1
50.0
5.0
-
50.0
2.0
30.0
-
50.0
0.4
50.0
2.0
2.0
50.0
20.0
-
-
-
20.0
50.0
50.0
30.0
50.0
5.0
5.0
5.0
5.0
2.0
5.0
150.0
100.0
5.0
5.0
5.0
30.0
0.1
-
50.0
50.0
50.0
30.0
2.0
10.0
2.0
50.0
150.0
5.0
0.4
-
10.0
15.0
-
-
-
-
-
20.0
50.0
-
-
-
-
-
-
-
10.0
-
-
-
-
-
-
15.0
15.0
-
15.0
-
-
15.0
15.0
15.0
-
1.5
-
-
-
-
-
-
-
-
-
-
15.0
5.0
10.0
0.3
0.3
10.0
0.2
5.0
0.5
10.0
0.5
20.0
2.0
2.0
10.0
10.0
0.5
-
-
2.0
7.0
2.0
7.0
20.0
2.0
2.0
0.3
0.3
2.0
1.0
2.0
10.0
0.3
0.3
0.3
5.0
0.1
-
5.0
20.0
10.0
5.0
2.0
2.0
2.0
10.0
10.0
0.3
0.1
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
0.3
0.2
0.1
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Part II
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m. Aldicarb 2-methyl-2-(methylthio) 0.1
ropionaldehyde O-(methyl
crbamoyl) oxime
Aldrin 1,2,3,4,10,10-hexachloro-1,4,4a, 0.2
,8,8a-hexahydro-exo-1,4-
ndo-5,8-di ethanonaphthalene 0.1

io) 0.1
ropionaldehyde O-(methyl
crbamoyl) oxime
Aldrin 1,2,3,4,10,10-hexachloro-1,4,4a, 0.2
,8,8a-hexahydro-exo-1,4-
ndo-5,8-di ethanonaphthalene 0.1

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Aluminium Aluminium phosphide Phostoxin 0.1
hosphide 0.01
Anilazine 2,4-dichloro-6-(2-chloroanilino)- Dyrene 20
1,3,5-triazine 10
5
1.0
Atrazine 2-chloro-4-ethylamino-6- 0.25
isopropylamino-1,3,5-triazine
0.02
Azinphosmethyl S-[3,4-dihydro-4-oxobenzo(d)- Guthion 4.0
(1,2,3)-triazin-3-ylmethyl] 1.0
dimethyl 0.5
phosphorothiolothionate
Benomyl Methyl-N-[1-(butylcarbamoyl)- Benlate 15
2-benzimi-dazole]carbamate
2.0
1.0
0.2
Binapacryl 2-(1-methyl-n-propyl)4,6- Morocide 1.0
dinitrophenyl 0.5
2-methylcrotonate 0.3
0.2
Bonaid Ethyl 4-hydroxy-6,7- 0.4
disobutoxy-3-quinoline
carboxylate
0.1
Bromophos 4-bromo-2,5-dichlorophenyl 1.5
diethyl phosporothionate
Calcium cyanide Calcium cyanide 25
Captafol N-(1,1,2,2-tetrachloroethylthio)- Diflotan 15
3a,4,7,7a- 10
tetrachydrophthalimide 2.0
5

phosporothionate
Calcium cyanide Calcium cyanide 25
Captafol N-(1,1,2,2-tetrachloroethylthio)- Diflotan 15
3a,4,7,7a- 10
tetrachydrophthalimide 2.0
5

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
2.0
1.0
0.5
0.2
Captan N-(trichloro-methylthio)-3a,4, 40
7,7a-tetrahydrophthalimide 30
20
15
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Captan- 10
continued
5
Carbaryl l-naphthyl methylcarbamate Sevin 10
7
5
0.5
3.0
2.5
1.0
0.5
0.2
Carbofuran 2,3-dihydro-2,2,-dimethyl Furadan 0.5**
benzofuran-7-yl 0.2**
methylcarbamate 0.1**
Carbophenothion S-(4-chlorophenylthiomethyl) Trithion 2.0
diethyl Garrathion
phosphorothiolothionate

0.5**
benzofuran-7-yl 0.2**
methylcarbamate 0.1**
Carbophenothion S-(4-chlorophenylthiomethyl) Trithion 2.0
diethyl Garrathion
phosphorothiolothionate

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
0.8
0.2
0.1
Chinomethionat 6-methyl-2-oxo-1,3-dithiolo Morestan 6.0
(4,5-b)-quinoxaline 4.0
3.0
1.5
1.0
0.75
Chlorbenside 4-chlorobenzyl 4-chlorophenyl 3.0
sulphide
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
**Including its metabolite 2,3-dihydro-2,2-dimethyl-3-hydroxy-7-benzofuranyl N-methylcarbamate.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Chlordane 1,2,4,5,6,7,8,8-octachloro- 0.3
3a,4,7,7a-tetrahydro-4,7-
methyleneindane
0.2
0.2
0.02
0.05
0.1
0.1
0.1
0.02
0.5
0.1
0.02
0.02
0.05
0.05
0.02

hlordane 1,2,4,5,6,7,8,8-octachloro- 0.3
3a,4,7,7a-tetrahydro-4,7-
methyleneindane
0.2
0.2
0.02
0.05
0.1
0.1
0.1
0.02
0.5
0.1
0.02
0.02
0.05
0.05
0.02

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Chlorfenson 4-chlorophenyl Ovex 5.0
4-chlorobenzenesulphonate Ovotran 3.0
Chlorfenvinphos 2-chloro-1-(2,4-dichloro- Birlane 0.4
phenyl) vinyl diethyl 0.2
phosphate 0.2
0.1
0.05
Clopidol 3,5-dichloro-2,6-dimethyl-4- 25
(Coyden 25) pyridinol
10
Chlorobenzilate Ethyl 4,4'- 5.0
dichlorodiphenylglycollate or
ethyl 4,4'-dichlorobenzilate 1.0
0.2
1.0
Chlorphenamidine NN-dimethyl-N'-(2-methyl-4- 5.0
chlorophenyl)-formamidine 4.0
3.0
Chlorophenamidine NN-dimethyl-N'-2(-methyl-4- 5.0
hydrochloride chlorophenyl)-formamidine hydrochloride
4.0
3.0
2.0
0.5
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack. Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.

t necessarily due to application to protect food against pest attack. Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.

Chlorpropham Isopropyl N-(3-chlorphenyl) Chloro-IPC 50
carbamate CIPC
Chloropropylate Isopropyl 4,4'-dichlorobenzilate 3.0
1.0
Chlorthal methyl Dimethyl ester of 2,3,5,6-tetra- Dacthal 5
chloroterephthalic acid
2.0
1.0
0.05
Coumaphos 3-chloro-4-methyl-7-coumarinyl Co-Ral 0.05
diethyl phosphorothionate 0.5
Crufomate 4-tertiary butyl-2-chlorophenyl 0.05
methyl-N- 1.0
methylphosphoroamidate
Dalapon-Na Sodium 2,2 dichloropropionate Dowpon 35
Radapon 30

0.5
Crufomate 4-tertiary butyl-2-chlorophenyl 0.05
methyl-N- 1.0
methylphosphoroamidate
Dalapon-Na Sodium 2,2 dichloropropionate Dowpon 35
Radapon 30

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
p
15
10
5
3.0
2.0
1.0
DDT 1,1,1-trichloro-2,2-di-(4- Arkotine 7
chlorophenyl) ethane
1.0
3.5
0.5
1.25
0.5
Dehydroacetic 3-acetyl-6-methyl-2,4-pyran- 65
acid (sodium salt) dione, sodium salt
10
Demeton A mixture of diethyl 2- 1.25
(ethylthio)ethyl 0.75
phosphorothionate and
diethyl-2-(ethylthio)ethyl
phosphorothiolate
0.5
0.2
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Diazinon Diethyl 2-isopropyl-6-methyl- Basudin 0.7
4-Pyrimidinyl
phosphorthionate 0.5
0.7
0.5
0.1
0.5
0.5
0.7
2.0
0.7
Dibromo- 1,2-dibromo-3-chloropropane Fumazone 130
chloropropane Nemagon 125
Fumagon 75
50

midinyl
phosphorthionate 0.5
0.7
0.5
0.1
0.5
0.5
0.7
2.0
0.7
Dibromo- 1,2-dibromo-3-chloropropane Fumazone 130
chloropropane Nemagon 125
Fumagon 75
50

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
25
20
10
5
Dichlone 2,3-dichloro-1,4-naphtho- 15
quinone 3.0
Dichlorvos 2,2 dichloro-vinyl dimethyl DDVS 5.0
DDVP phosphate Nogos 2.0
Vapona
0.5
2.0
0.5
0.5
1.0
0.5
0.1
0.05
0.05
0.02
0.1
Dicloran 2,6-dichloro-4-nitroaniline Botran 20
Allisan
15
5
1.0
0.25
Dicofol 2,2,2-trichloro-1,1-di(4- Kelthane 5
chlorophenyl)ethanol
Dieldrin 1,2,3,4,10,10-hexachloro-6,7- 0.1
epoxy-1,4,4a,5,6,7,8,8a
octahydro-exo-1,4-endo exo-
5,8 dimethanonaphthalene
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Dieldrin- 0.1
continued
0.1
0.05
0.02
0.2
0.2
0.15
0.02
0.1

t attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Dieldrin- 0.1
continued
0.1
0.05
0.02
0.2
0.2
0.15
0.02
0.1

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Dimethoate Dimethyl S-(N- 0.1
methylcarbamoylmethyl) 2.0
phosphorothiolothionate
1.0
2.0
Dioxathion 1,4-dioxan-2,3-ylidene Delnav 5.0
bis(OO-diethl) 2.0
phosphorothiolothionate 3.0
1.0
Diphenyl Biphenyl, or phenyl 110
benzene
Diphenamid NN-dimethyl-2,2- 1.0
diphenylacetamide 0.1
Diphenylamine Diphenylamine 10.0
Diquat(cation) 9,10-dihydro-8a,10a- 5
diazoniaphenanthrene ion 2.0
0.1
0.1
0.1
Disul-sodium Sodium 4,dichlorophenoxy 2.0
ethyl sulphate 6
Disulfoton Diethyl S-[2-(ethylthio)ethyl] 0.75
phosphorothiolothionate
0.5
0.3
0.1
Diuron 3-(3,4-dichlorophenyl)-1,1, 7
dimethylurea 1.0
* Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Diuron- 1.0
continued
Dodine Dodecylguanidine acetate Melprex 5
10
2.0
0.3
0.2

e,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Diuron- 1.0
continued
Dodine Dodecylguanidine acetate Melprex 5
10
2.0
0.3
0.2

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Endosulfan 6,7,8,9,10,10-hexachloro- Thiodan 30
1,5,5a,6,9,9a-hexahydro- Thionex 2.0
6,9-methano-2,4,3-benzo(e) 0.5
dioxathiopin-3-oxide 0.2
0.1
Endrin 1,2,3,4,10,10-hexachloro-6,7-
epoxy-1,4,4a,5,6,7,8,8a-
octahydro-exo-1,4-exo-5,8- 0.2
dimethanonaphthalene
0.02
0.02
1.0
0.2
EPN Ethyl 4-nitrophenyl 3.0
phenylphosphonothionate
0.5
0.05
Ethion Tetraethyl SS'methylene bis 2.0
(phosphorothiolothionate) 1.0
0.5
7
2.5
Etoxyquin 1,2 dihydro-6-ethoxy-2,2,4- 3.0
trimethylquinoline
Ethylene 1,2-dibromoethane 75
dibromide EDB
50
40
30
25
10
5
Fenchlorphos Dimethyl 2,4,5-trichlorophenyl 7.5
phosphorothionate
0.05
0.04
* Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Fenitrothion Dimethyl 3-methyl-4- Sumithion 2.0
nitrophenyl phosphorothionate Folithion 0.5
Danathion
0.3
0.2
0.1
0.05

Tolerance*
use in Zambia p.p.m.
Fenitrothion Dimethyl 3-methyl-4- Sumithion 2.0
nitrophenyl phosphorothionate Folithion 0.5
Danathion
0.3
0.2
0.1
0.05

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
0.03
0.02
Fentin acetate Triphenyl tin acetate
} Brestan 1.0
Fentin hydroxide Triphenyl tin hydroxide Du-ter 0.2
0.1
0.05
Fensulfothion Diethyl 4-(methylsulphinyl) 0.1
phenyl phosphorothionate
0.05
0.02
0.02
Fenthion Dimethyl 3-methyl-4- Lebayeid 2.0
methylthiophenyl
phosphorothionate 1.0
0.5
0.2
Fenzaflor Phenyl 5,6-dichloro-2- Lovozal 2.0
trifluoromethylbenzimidazole-
1-carboxylate
Ferbam Ferric dimethyldithiocarbamate 7
0.1
Folpet N-(trichloromethylthio) Phaltan 30
phthalimide 25

l 2.0
trifluoromethylbenzimidazole-
1-carboxylate
Ferbam Ferric dimethyldithiocarbamate 7
0.1
Folpet N-(trichloromethylthio) Phaltan 30
phthalimide 25

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
p
15
10
5
2.0
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Fonofos O-ethylphenyl 0.1
ethylphosphonothiolathionate
Formothion S-(N-formyl-N- 0.3
methylcarbamoylmethyl) 2.0
dimethyl
phosphorothiolothionate
Glyodin 2-heptadecyl-2-imidazoline Crab 5
acetate Fungicide
341
Heptachlor 1,4,5,6,7,8,8-heptachloro- 0.15
3a,4,7,7a-tetrahydro-4,7-
methanoindene 0.2
0.02
0.05
0.2
0.5
0.01
HHC (BHC) Mixed isomers of 1,2,3,4,5,6- 1.0
hexachlorocyclohexane
1.0
Hydrogen cyanide Hydrogen cyanide 75
6
Lindane Gamma isomer of benzene 0.5
hexachloride 3.0

ixed isomers of 1,2,3,4,5,6- 1.0
hexachlorocyclohexane
1.0
Hydrogen cyanide Hydrogen cyanide 75
6
Lindane Gamma isomer of benzene 0.5
hexachloride 3.0

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
3.0
2.0
1.0
0.2
0.1
0.7
Linuron 3-(3,4-dichlorophenyl)-1- 1.0
0.25
Malathion S-[1,2-di(ethoxycarbonyl)ethyl] Maladrex 8
dimethyl
phosphorothiolothionate 2.0
4.0
8
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Malathion- 8
continued
6
5
3.0
2.0
1.0
0.5
Maleic hydrazide 6-hydroxy-3-(2H)-pyridazinone 50
30
15
Mancozeb A complex of zinc and maneb Dithane M-45 2.0
containing 20% manganese
and 2.5% zinc
1.0
Maneb Manganese ethylene-1,2- Dithane M-22 2.0
bisdithiocarbamate 10

lex of zinc and maneb Dithane M-45 2.0
containing 20% manganese
and 2.5% zinc
1.0
Maneb Manganese ethylene-1,2- Dithane M-22 2.0
bisdithiocarbamate 10

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
7
0.1
Mercapto- Mercaptobenzothiazole 0.1
benzothiazole
Methomyl 1-(methylthio)ethylidenea Lannate 5
mino N-methylcarbamate 0.2
0.1
Methoxychlor 1,1,1-trichloro-2,2-di- 14
(4-methoxyphenyl)ethane
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Methoxychlor- 14
continued

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
7
3.0
2.0
1.0
Methyl bromide Bromomethane Dowfume 100
50
20
10
0.5
Methyl ester of Methyl ester of -naphthalene 9
-naphthalene acetic acid
acetic acid
Methyl formate Methyl formate 250
Mevinphos 2-methoxy-carbonyl-1- Phosdrin 0.25
methylvinyl dimethyl
phosphate
0.25
Monuron 3-(4-chlorophenyl)-1,1- 7
dimethylurea 1.0
Nabam Disodium ethylene-1,2- 7
bisdithiocarbamate

Phosdrin 0.25
methylvinyl dimethyl
phosphate
0.25
Monuron 3-(4-chlorophenyl)-1,1- 7
dimethylurea 1.0
Nabam Disodium ethylene-1,2- 7
bisdithiocarbamate

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Naled 1,2-dibromo-2,2-dichloroethyl Dibrom 0.5
dimethyl phosphate
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Naled 0. 5
continued
1.0
3.0
Nicotine -3-(1-methyl-2-pyrrolidyl) 2.0
pyridine
Omethoate Dimethyl S-(N- 2.0
methylcarbamoyl-methyl)

se in Zambia p.p.m.
Naled 0. 5
continued
1.0
3.0
Nicotine -3-(1-methyl-2-pyrrolidyl) 2.0
pyridine
Omethoate Dimethyl S-(N- 2.0
methylcarbamoyl-methyl)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
y y y )
phosphorothioate
1.0
0.2
0.1
0.04
0.02
Omite 2-(P-T-butylphenoxy) 3.0
cyclohexyl propargyl sulphite 3.0
4.0
7
30
Paraquat 1,1'-dimethyl-4,4'- Gramoxone 0.2
bipyridylium ion 0.1
0.05
0.7
1.0
0.5
Parathion Diethyl 4-nitrophenyl Folidol 0.7
phosphorothionate
1.0
0.5
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Parathion-methyl Dimethyl 4-nitrophenyl 0.2
phosphorothionate
1.0
0.05
- 1,1-dichloro-2,2-bis Perthane 15
(4-ethylphenyl)ethane
2-phenyl phenol 2-hydroxydiphenyl 120
(and sodium 25
salts) 20
15
10
3.0

orothionate
1.0
0.05
- 1,1-dichloro-2,2-bis Perthane 15
(4-ethylphenyl)ethane
2-phenyl phenol 2-hydroxydiphenyl 120
(and sodium 25
salts) 20
15
10
3.0

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Phorate Diethyl S-(ethylthiomethyl) 0.5
phosphorothiolothioate 0.3
0.1
Phosalone S-(6-chloro-2-oxobenzoxazolin- 4.0
3-yl)methyl diethyl 6
phosphorothiolothionate 10
Phosmet OO-dimethyl phtalimidomethyl Imidan 5
phosphorothionate 7
10
Phosphamidon 2-chloro-2-diethylcarbamoyl-1- 0.1
1-methylvinyl dimethyl 0.5
phosphate 0.4
0.2
0.1
0.2
Piperonyl 5-[2-(2-butoxyethoxy)ethoxy- 20
butoxide methyl]-6-propyl-1,3- 8
benzodioxole
1.0
Pyrethrins 4 hydroxy-3-methyl 2-(2,4- 3.0
pentadienyl)-2-cyclopenten- 1.0
1-one-2,2-dimethyl-3(2-&
methyl-propenyl)cy
clopropane-carboxylate and
4-hydroxy-3-methyl-2-(2,4- 0.1
pentadienyl)-2-cyclopenten-
1-one 1-methyl 3-carboxy-
a,2,2-trimethylcyclopropane-
acrylate ester
Quinomethionate 6-methyl-2-oxo-1,3-dithiolo Morestan 6
(4,5-b)-quinoxaline 4.0
3.0
1.5
1.0
0.75
Quintozene Pentachloronitrobenzene 10
5
1.0
0.3
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.

t necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
p p
Quintozene- 0.2
continued 0.1
0.03
0.02
0.01
Schradan bis-NNN'N'-tetramethyl- 0.75
phosphorodiamidic anhydride
Simazine 2-chloro-4,6-bis(ethylamino)- 10
1,3,5-triazine 0.5
0.25
0.02
Sodium O-phenyl phenol, sodium salt 125
orthophenyl 25
phenate 20
15
10
5
Sutan S-ethyl-NN-di-iso 0.1
butylthiolcarbamate
Tecnazene 1,2,4,5-tetrachloro-3- Fusarex 25
nitrobenzene
Tetrachlorvinphos Cisisomer of 2-chloro-1-(2,4,5- Gardona 10
trichlorophenyl)vinyl
dimethyl phosphate
8
0.75
0.1
Tetradifon 2,4,4',5-tetrachlorodophenyl 100
Sulphone 30
10
5
2.0
1.0

2-chloro-1-(2,4,5- Gardona 10
trichlorophenyl)vinyl
dimethyl phosphate
8
0.75
0.1
Tetradifon 2,4,4',5-tetrachlorodophenyl 100
Sulphone 30
10
5
2.0
1.0

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
TDE 1,1,dichloro-2,2-di- 7
(4 chlorophenyl)ethane
3.5
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
TDE- 1.0
continued
Tetrasul 4-chlorophenyl 2,4,5- 0.1
trichlorophenyl sulphide
Thiabendazole 2-4(4'-thiazolyl)benzimidazole Tector 6
3.0
0.4
Thiram Bis(dimethylthiocarbamoyl) 7
disulphide
1.0
0.5
Toxaphene Chlorinated camphene having a 7
chlorine content of 67-69%
7
5

azole Tector 6
3.0
0.4
Thiram Bis(dimethylthiocarbamoyl) 7
disulphide
1.0
0.5
Toxaphene Chlorinated camphene having a 7
chlorine content of 67-69%
7
5

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
2.0
Tricyclohexyltin Tricyclohexyltin hydroxide 2.0
hydroxide
Trifluralin 2,6-dinitro-NN-dipropyl-4- Treflan 1.0
trifluoromethylamiline 0.5
Trizone Methylbromide with added 25
chloropierin and propargyl
bromide
40
60
Zineb Zinc ethylene-1,2- Dithane Z-78 60
bisdithiocarbamate 25
7
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Zineb-continued
1.0
Ziram Zinc dimethyldithiocarbamate 7

pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Zineb-continued
1.0
Ziram Zinc dimethyldithiocarbamate 7

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
0.1
2,4-D (2,4-dichlorophenoxy)acetic 0.2
acid
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack. NINETEENTH SCHEDULE
(Regulation 334)
SUBSTANCES THAT MAY BE USED AS FOOD ADDITIVES
PART I
Food Additives that may be Used as Anticaking Agents
Column 1 Column 2 Column 3
Item No. Additive Permitted in or upon
1 C.1 Calcium aluminium silicate (1) Salt (free-running)
(2) Flour salt; garlic salt; onion salt
(3) Unstandardised dry mixes
2 C.2 Calcium phosphate, tribasic (1) Salt (free-running)
(2) Flour salt; garlic salt; onion salt
(3) Dry cure
(4) Unstandardised dry mixes
(5) Oil soluble annatto
(6) Icing sugar
3 C.3 Calcium silicate (1) Salt (free-running)
(2) Flour salt; garlic salt; onion salt
(3) Baking powder
(4) Dry cure
(5) Unstandardised dry mixes
(6) Icing sugar
4 C.4 Calcium stearate (1) Salt (free-running)
(2) Flour salt; garlic salt; onion salt
(3) Unstandardised dry mixes
Column 1
Item No.

(6) Icing sugar
4 C.4 Calcium stearate (1) Salt (free-running)
(2) Flour salt; garlic salt; onion salt
(3) Unstandardised dry mixes
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
5 M.1 Magnesium carbonate (1) Salt (free-running) except when used in preparations of meat an
by-products (regulations 300 to 323)
(2) Flour salt; garlic salt; onion salt, except when used in preparatio
meat and meat by-products (regulations 300 to 323)
(3) Unstandardised dry mixes (except when used in preparations o
and meat by-products (regulations 300 to 323)

at by-products (regulations 300 to 323)
(3) Unstandardised dry mixes (except when used in preparations o
and meat by-products (regulations 300 to 323)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
y p ( g )
(4) Icing sugar
6 M.2 Magnesium oxide Unstandardised dry mixes, except when used in- preparations of m
meat by-products (regulations 300 to 323)
7 M.3 Magnesium silicate (1) Salt (free-running)
(2) Flour salt; garlic salt; onion salt
(3) Unstandardised dry mixes
(4) Icing sugar
8 M.4 Magnesium stearate (1) Salt (free-running)
(2) Flour salt; garlic salt; onion salt
(3) Unstandardised dry mixes
(4) Icing sugar
Column 1
Item No. Column 2
Additive
Column 3
Permitted in or upon
9 P.1 Propylene glycol Salt (free-running)
10 S.1 Silicon dioxide (1) Garlic salt; onion salt
(2) Celery salt: celery pepper
(3) Unstandardised dry mixes
(4) Icing sugar
11 S.2 Sodium aluminium silicate (1) Salt (free-running)
(2) Icing sugar
(3) Dried egg products; flour; salt; garlic salt; onion salt
(4) Unstandardised dry mixes
12 S.3 Sodium ferrocyanide, Salt (free-running)
decahydrate
PART II
Food Additives that may be Used as Bleaching, Maturing and Dough Conditioning Agents
Column 1 Column 2 Column 3
Item No.

-running)
decahydrate
PART II
Food Additives that may be Used as Bleaching, Maturing and Dough Conditioning Agents
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 A.1 Acetone peroxide (1) Bread; flour; whole wheat flour
(2) Unstandardised bakery foods
2 A.1A Alpha amylase bacillus (1) Bread
subtilis enzyme (2) Unstandardised bakery foods
3 A.2 Ammonium persulphate (1) Flour; whole wheat flour
(2) Bread
(3) Unstandardised bakery foods
4 A.2A Ascorbic acid (1) Bread; flour; whole wheat flour
(2) Unstandardised bakery foods
5 A.3 Aspergillus flavus oryzae enzyme (1) Bread; flour; whole wheat flour
(2) Unstandardised bakery foods
6 A.3A Aspergillus niger enzyme (1) Bread
(2) Unstandardised bakery foods
7 A.4 Azodicarbonamide Bread; flour; whole wheat flour

dardised bakery foods
6 A.3A Aspergillus niger enzyme (1) Bread
(2) Unstandardised bakery foods
7 A.4 Azodicarbonamide Bread; flour; whole wheat flour

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
; ;
8 B.1 Benzoyl peroide Flour; whole wheat flour
9 C.1 Calcium peroide (1) Bread
(2) Unstandardised bakery foods
10 C.2 Calcium stearoyl-2-lactylate (1) Bread
(2) Unstandardised bakery foods
11 C.3 Chlorine Flour; whole wheat flour
Column 1
Item No. Column 2
Additive
Column 3
Permitted in or upon
12 C.4 Chlorine dioide Flour; whole wheat flour
13 C.5 1-Cysteine (hydrochloride) (1) Bread; flour; whole wheat flour
(2) Unstandardised bakery foods
14 P.1 Potassium bromate (1) Flour; whole wheat flour
(2) Bread
(3) Unstandardised bakery foods
15 P.2 Potassium persulphate (1) Bread
(2) Unstandardised bakery foods
16 S.1 Sodium stearoyl-2-lactylate (1) Bread
(2) Unstandardised bakery foods; pancakes and pancake mixes; w
and waffle mixes
17 S.2 Sodium stearyl fumarate (1) Bread
(2) Unstandardised bakery foods
18 S.3 Sodium sulphite Biscuit dough
Part III
Food Additives that may be Used as Colouring Agents
Column 1 Column 2 Column 3
Item No.

sed bakery foods
18 S.3 Sodium sulphite Biscuit dough
Part III
Food Additives that may be Used as Colouring Agents
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 Alkanet (1) Apple (or rhubarb) and (naming the fruit) jam;
Annatto bread; butter; cheese; chocolate drink;
Beet red concentrated fruit juice; (naming the flavour) dairy
Carbon black drink; liquid; dried or frozen whole egg and egg-yolk;
B-Carotene fig marmalade with pectin; ice cream mix;
Charcoal ice milk mix; icing sugar; (naming the fruit)
Chlorophyll jam with pectin; (naming the fruit) jelly with
Chlorophyll copper comple pectin; liqueurs and alcoholic cordials; (naming
Cochineal the flavour) milk; pickles and relishes;
Iron oxide pineapple marmalade with pectin; sherbet; smoked
Metallic aluminium fish; lobster paste and fish roe (caviar); tomato
Metallic silver catsup; marinated or similar cold processed,
Orchil packaged fish and meat
Paprika (2) Unstandardised foods
Riboflavin
Saffron
Sandalwood
Sodium and potassium
Chlorophyllin copper
Titanium dioxide
Turmeric anthophyll; or their
colouring principles whether
isolated from natural sources or
produced synthetically
1A -apo-8 (1) Apple (or rhubarb) and (naming the furit) jam;
carotenal ethyl and methyl bread; butter; cheese; chocolate drink; concentrated
-apo-8'-carotenoate fruit juice; (naming the fruit flavour) dairy drink; fig marmala
pectin; ice cream mix; ice milk mix; icing sugar; (naming the
jelly with pectin; liqueurs and alcoholic cordials; (naming the
milk; pickles and relishes; pineapple marmalade with pectin
sherbet; smoked fish; lobster paste and fish roe (caviar); to
catsup; soft drinks
(2) Unstandardised foods

d relishes; pineapple marmalade with pectin
sherbet; smoked fish; lobster paste and fish roe (caviar); to
catsup; soft drinks
(2) Unstandardised foods

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
( )
Column 1
Item No.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
( )
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
2 Caramel (1) Ale; apple (or rhubarb) and (naming the fruit) jam; beer;
brandy; bread; brown bread; butter; cheese; chocolate drin
vinegar; concentrate fruit juice; (naming the flavour) dairy d
marmalade with pectin; Holland's gin; ice cream mix; ice m
icing sugar; (naming the fruit) jam with pectin; light beer; liq
and alcoholic cordials; malt vinegar; (naming the flavour) m
mince meat; pickles and relishes; pineapple marmalade wit
porter; rum; sherbet; smoked fish; soft drinks; lobster paste
roe (caviar); stout; tomato catsup; whiskey; wine; wine vine
honey wine
(2) Unstandardised foods
3 Indigotine (1) Apple (or rhubarb) and (naming the fruit) jam; bread; butter;
Sunset yellow FCF cheese; chocolate drink; concentrated fruit juice; (naming
Tartrazine and the flavour) dairy drink; fig marmalade with pectin; ice
Aluminium, or calcium lakes of cream mix; ice milk mix; icing sugar; (naming the fruit) jam
these colours with pectin; (naming the fruit) jelly with pectin; liqueurs and
cordials; (naming the flavour) milk; pickles and relishes; pin
marmalade with pectin; sherbet; smoked fish; lobster paste
roe (caviar); tomato
(2) Unstandardised foods
4 Amaranth (1) Apple (or rhubarb) and (naming the fruit jam; bread;
Brilliant blue FCF butter; cheese; chocolate drink; concentrated fruit juice;
Erythrosine (naming the flavour) dairy drink; fig marmalade with
Fast green FCF pectin; ice cream mix; ice milk mix; icing sugar; (naming
Indanthrene blue RS the fruit) jam with pectin; (naming the fruit) jelly with
Patent blue V pectin; liqueurs and alcoholic cordials; (naming the flavour)
Quinoline yellow milk; pickles and relishes; pineapple marmalade with
Woolgreen BS and pectin; sherbet; smoked fish; lobster paste and fish roe
Aluminium or calcium lakes of (caviar); tomato catsup; soft drinks
these colours
(2) Unstandardised foods
5 Ponceau 4R and aluminum or Fruit peel; glace fruits; maraschino cherries; soft
calcium lakes of this colour drinks
PART IV
Food Additives that may be Used as Emulsifying, Gelling, Stabilising and Thickening Agents
Column 1 Column 2 Column 3
Item No.

s colour drinks
PART IV
Food Additives that may be Used as Emulsifying, Gelling, Stabilising and Thickening Agents
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 A.1 Acacia gum (1) Ale; beer; chocolate drink; cream; (naming the flavour) dairy d
French dressing; light beer; alt liquor; (naming the flavour)
mustard pickles; porter; process cheese; process cream c
relishes; salad dressing; (naming the flavour) skim milk; sk
process cheese; soft drinks; stout
(2) Cream cheese; cream cheese with (naming the other cheese,
vegetable or relish); ice cream;ice cream mix; ice milk; ice
(3) Sherbet
(4) Unstandardised foods
2 A.2 Acetylated mono-glycerides Unstandardised foods
3 A.3 Acetylated tartaric acid esters of mono-
and diglycerides
Unstandardised foods
4 A.4 Agar (1) Brawn; canned (naming the poultry); chocolate drink; cream; (
the flavour) dairy drink;headcheese; (naming the fruit) jelly
pectin;meat binder (when sold for use in prepared meat or
by-products in which a gelling agent is a permitted ingredi
meat by-product loaf;meat loaf; (naming the flavour) milk;
pickles; potted meat by-product; prepared fish or prepared
cheese; process cream cheese;relishes; (naming the flavo
milk; skim milk process cheese
(2) Cream cheese; cream cheese with (naming the other cheese,
vegetable or relish); ice cream;ice cream mix; ice milk; ice

k; skim milk process cheese
(2) Cream cheese; cream cheese with (naming the other cheese,
vegetable or relish); ice cream;ice cream mix; ice milk; ice

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(3) Sherbet
(4) Unstandardised foods
Column 1
Item No.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(3) Sherbet
(4) Unstandardised foods
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
5 A.5 Algin (1) Ale; beer; chocolate drink; cream; (naming the flavour) dairy d
French dressing; light beer;malt liquor; (naming the flavour
mustard pickles; porter; process cheese; process cream c
relishes; salad dressing; (naming the flavour) skim milk; sk
process cheese; soft drinks; stout
(2) Cottage cheese; cream cheese; cream cheese with (naming th
cheese, fruit, vegetable or relish);creamed cottage cheese
cream; ice cream mix;ice milk; ice milk mix
(3) Sherbet
(4) Unstandardised foods
6 A.6 Alginic acid Same foods as listed for algin
7 A.7 Ammonium alginate Samefoods as listed for algin
8 A.8 Ammonium earrageenan Same foods as listed for earrageenan
9 A.9 Ammonium furcelleran Same foods as listed for furcelleran
10 A.9A Ammonium salt of phosphory- (1) Bread; chocolate drink; cream; (naming the
lated glyceride flavour) dairy drink; (naming the flavour) milk;mustard pick
process cheese; process cream cheese; relishes; (naming
flavour) skim milk;skim milk process cheese
(2) Cocoa; milk chocolate; sweet chocolate
(3) Ice cream; ice cream mix; ice milk; ice milk mix
(4) Sherbet
(5) Unstandardised foods
11 A.10 Arabinogalactan Essential oils, non-nutritive sweeteners, unstandardised dressing
pudding mies, soft drinks and pie filling mix
12 C.1 Calcium alginate Same foods as listed for algin
Column 1
Item No.

teners, unstandardised dressing
pudding mies, soft drinks and pie filling mix
12 C.1 Calcium alginate Same foods as listed for algin
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
13 C.2 Calcium carbonate Unstandardised foods
14 C.3 Calcium carrageenan Same foods as listed for carrageenan
15 C.4 Calcium citrate (1) Process cheese; process cream cheese; skim milk process ch
(2) Unstandardised foods
16 C.5 Calcium furcelleran Same foods as listed for furcelleran
17 C.6 Calcium gluconate Unstandardised foods
18 C.7 Calcium glycero-phosphate Unstandardised dessert mies
19 C.8 Calcium hypophosphate Unstandardised dessert mies
20 C.9 Calcium phosphate dibasic (1) Process cheese, process cream cheese; skim milk process ch
(2) Unstandardised foods
21 C.10 Calcium phosphate, tribasic Unstandardised foods
22 C.11 Calcium sulphate (1) Ice cream; ice cream mix; ice milk; ice milk
mix
(2) Sherbet
(3) Unstandardised food
23 C.12 Calcium tartrate Unstandardised foods
24 C.13 Carboymethyl cellulose Same foods as listed for sodium carboymethyl
cellulose
25 C.14 Carob bean gum (1) Chocolate drink; cream; (naming the flavour) dairy drink; Fren
dressing; (naming the flavour) milk; mustard pickles; proce
cheese;process cream cheese; relishes; salad dressing; (n
the flavour) skim milk; skim milk process cheese; soft drink

r) milk; mustard pickles; proce
cheese;process cream cheese; relishes; salad dressing; (n
the flavour) skim milk; skim milk process cheese; soft drink

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Column 1
Item No.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
25 C.14 Carob bean gum (2) Cottage cheese; cream cheese; cream cheese
continued continued with (naming the other cheese, fruit, vegetable or relish); c
cottage cheese; ice cream mix;ice milk; ice milk mix
(3) Sherbet
(4) Unstandardised foods
26 C.15 Carrageenan (1) Ale; beer; brawn; canned (naming the poultry; chocolate drink
(naming the flavour) dairy drink; French dressing;
head-cheese;(naming the fruit) jelly with pectin; light beer;
liquors; meat binder (when sold for use in prepared meat o
prepared meat by-products in which a gelling agent is a pe
ingredient); meat by-product loaf; meat loaf; (naming the fl
milk; mustard pickles; potted meat by-product; porter; pre
fish or prepared meat; process cheese; process cream che
relishes; salad dressing; (naming the flavour) skim milk; s
process cheese; stout; soft drinks
26 C.15 Carrageenan (2) Cottage cheese; cream cheese; cream cheese
(continued) (continued) with (naming the other cheese, fruit, vetetable or relish); cr
cottage cheese; ice cream; ice cream mix; ice milk; ice mi
(3) Evaporated milk
(4) Sherbet
(5) Unstandardised foods
27 C.16 Cellulose gum Same foods as listed for sodium carboymethyl
cellulose
28 C.17 Cholic acid Dried egg whites
29 D.1 Desoycholic acid Dried egg whites
30 F.1 Furcelleran (1) Ale; beer; light beer; malt liquor; porter; stout
(2) Unstandardised foods
Column 1
Item No.

Desoycholic acid Dried egg whites
30 F.1 Furcelleran (1) Ale; beer; light beer; malt liquor; porter; stout
(2) Unstandardised foods
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
31 G.1 Gelatin (1) Brawn; canned (naming the poultry); chocolate drink; cream; (
the flavour) dairy drink;headcheese; (naming the fruit) jelly
pectin; meat binder (when sold for use in prepared meat;
by-products in which a gelling agent is a permitted ingredie
meat by-product loaf; meat loaf; (naming the flavour) milk;
pickles; potted meat; potted meat by-product; prepared fis
prepared meat; prepared hams; shoulders, butts and picni
process cheese; process cream cheese; relishes; (naming
flavour) skim milk; skim milk process cheese
(2) Cottage cheese; cream cheese; cream cheese with (naming th
cheese, fruit, vegetable or relish); creamed cottage chees
cream; ice cream mix; ice milk; ice milk mix
(3) Sherbet
(4) Unstandardised foods
32 G.2 Glycocholic acid Dried egg whites
33 G.3 Guar gum (1) Chocolate drink; cream; (naming the flavour) dairy drink; Fren
dressing; (naming the flavour) milk; mince meat; mustard
process cheese; process cream cheese; relishes; salad d
(naming the flavour) skim milk; skim milk process cheese;
drinks
(2) Cottage cheese; cream cheese; cream cheese with (naming th
cheese, fruit, vegetable or relish); creamed cottage chees
cream; ice cream mix; ice milk; ice milk mix
(3) Sherbet
(4) Unstandardised foods
34 G.4 Gum arabic Same foods as listed for acacia gum

cottage chees
cream; ice cream mix; ice milk; ice milk mix
(3) Sherbet
(4) Unstandardised foods
34 G.4 Gum arabic Same foods as listed for acacia gum

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
35 H.1 Hydroxylated lecithin (1) Cocoa; milk chocolate; sweet chocolate
Column 1
Item No.

istry of Legal Affairs, Government of the Republic of Zambia
35 H.1 Hydroxylated lecithin (1) Cocoa; milk chocolate; sweet chocolate
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
35 H.1 Hydroxylated lecithin (2) Soft drinks
continued continued (3) Unstandardised foods
36 H.1A Hydroxypropyl cellulose Unstandardised foods
37 H.2 Hydroxypropyl methyl- cellulose (1) Chocolate drink; (naming the flavour) dairy drink; French dress
(naming the flavour) milk; mustard pickles; relishes; (nami
flavour) skim milk; salad dressing
(2) Unstandardised foods
38 I.1 Irish moss gelose Same foods as listed for carrageenan
39 K.1 Karaya gum (1) Chocolate drink; (naming the flavour) dairy drink; French dress
(naming the flavour) milk; mustard pickles; process chees
process cream cheese; relishes; (naming the flavour skim
salad dressing; skim milk process cheese
(2) Cottage cheese; cream cheese; cream cheese with (naming th
cheese, fruit, vegetable or relish); creamed cottage chees
cream; ice cream mix; ice milk; ice milk mix
(3) Sherbet
(4) Unstandardised foods
40 L.1 Lactylated mono- and di- (1) Shortening
(2) Unstandardised foods
41 L.1A Lactylic esters of fatty acids Unstandardised foods
42 L.2 Lecithin (1) Bread; chocolate milk; cream; (naming the flavour) milk; musta
pickles; process cheese; process cream cheese; relishes; (
the flavour) skim milk; skim milk process cheese; soft drinks
margarine
(2) Cocoa; milk chocolate; sweet chocolate
Column 1
Item No.

eese; relishes; (
the flavour) skim milk; skim milk process cheese; soft drinks
margarine
(2) Cocoa; milk chocolate; sweet chocolate
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
42 L.2 Lecithin (3) Ice cream; ice cream mix; ice milk; ice milk mix
continued continued (4) Sherbet
(5) Unstandardised foods
43 L.3 Locust bean gum Same foods as listed for carob bean gum
44 M.1 Methylcellulose (1) Ale; beer; French dressing; light beer; porter;
malt liquor; process cheese; process cream cheese; salad
dressing; skim milk process cheese; soft drinks; stout
(2) Unstandardised foods
45 M.2 Methyl ethyl cellulose Unstandardised foods
46 M.3 Mono-glycerides (1) Bread; cream; process cheese; process cream cheese; skim m
process cheese; fish paste
(2) Cocoa; milk chocolate; sweet chocolate
(3) Ice cream; ice cream mix; ice milk; ice milk mix; reconstituted
yogurt
(4) Sherbet
(5) Shortening
(6) Margarine
(7) Unstandardised foods

chocolate
(3) Ice cream; ice cream mix; ice milk; ice milk mix; reconstituted
yogurt
(4) Sherbet
(5) Shortening
(6) Margarine
(7) Unstandardised foods

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
47 M.4 Mono- and di-glycerides (1) Bread; cream; process cheese; process cream cheese; skim m
process cheese; soft drinks
(2) Cocoa; milk chocolate; sweet chocolate
(3) Ice cream; ice cream mix; ice milk; ice milk mix; reconstituted
yogurt
(4) Sherbet
Column 1
Item No.

ks
(2) Cocoa; milk chocolate; sweet chocolate
(3) Ice cream; ice cream mix; ice milk; ice milk mix; reconstituted
yogurt
(4) Sherbet
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
47 M.4 Mono- and di-glycerides (5) Shortening
continued continued
(6) Margarine
(7) Unstandardised foods
48 O.1 Oat gum (1) Process cheese; process cream cheese; skim milk process ch
(2) Cream cheese; cream cheese with (naming the other cheese,
vegetable or relish)
(3) Unstandardised foods
49 O.2 O bile etract Dried egg whites
50 P.1 Pectin (1) Apple (or rhubarb) (and naming the fruit) jam; chocolate drink;
(naming the flavour) dairy drink; fig marmalade; fig marma
pectin; French dressing; (naming the fruit) jam; (naming th
jam with pectin; (naming the fruit) jelly; (naming the fruit) je
pectin; (naming the citrus fruit) marmalade with pectin; (na
flavour) milk; mincemeat; mustard pickles; pineapple marm
with pectin; relishes; salad dressing; (naming the flavour)
milk; soft drinks; sour cream
(2) Ice cream; ice cream mix; ice milk; ice milk mix; cream cheese
cheese with (naming the other cheese, fruit, vegetable or
(3) Sherbet
(4) Unstandardised foods
51 P.1A Polyglycerol esters of fatty acids (1) Soft drinks
(2) Unstandardised foods
52 P.1B Polyglycerol esters of interes- Milk chocolate; sweet chocolate
terified castor oil fatty acids
Column 1
Item No.

nks
(2) Unstandardised foods
52 P.1B Polyglycerol esters of interes- Milk chocolate; sweet chocolate
terified castor oil fatty acids
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
53 P.2 Polyoxyethylene (2) sorbitan (1) Ice cream; ice cream mix; ice milk; ice milk mix;
monooleate; polysorbate 80 sherbet
(2) Unstandardised frozen desserts
(3) Pickles and relishes
(4) Soft drinks
(5) Imitation dry cream
(6) Whipped vegetable oil topping
(7) Cake icing; cake icing mix
(8) Salt

en desserts
(3) Pickles and relishes
(4) Soft drinks
(5) Imitation dry cream
(6) Whipped vegetable oil topping
(7) Cake icing; cake icing mix
(8) Salt

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(9) Whipped cream
54 P.3 Polyoxyethylene (20) sorbitan (1) Imitation dry cream mix; vegetable oil creaming
monostearate; polysorbate 60 agent; whipped vegetable oil topping; vegetable oil topping
Column 1
Item No. Column 2
Additive
Column 3
Permitted in or upon
54 P.3 Polyoxyethylene (20) sorbitan (2) Cakes
continued monostearate; polysorbate 60
continued
(3) Cakes; cake mixes
(4) Unstandardised confectionery coatings
(5) Cake icing; cake icing mix
(6) Pudding; pie filling
(7) Soft drinks
(8) Sour cream substitute
(9) Unstandardised dressings; unstandardised prepared canned c
sauces
(10) Fat base formulation for self-basting of poultry
by injection
55 P.4 Polyoxyethylene (20) sorbitan
tristearate
(1) Chocolate drink; (naming the flavour) dairy drink; (naming the
milk; (naming the flavour) skim milk
(2) Ice cream; ice cream mix; ice milk; ice milk mix; sherbet
(3) Unstandardised frozen desserts
(4) Cakes
(5) Soft drinks
Column 1
Item No.

skim milk
(2) Ice cream; ice cream mix; ice milk; ice milk mix; sherbet
(3) Unstandardised frozen desserts
(4) Cakes
(5) Soft drinks
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
55 P.4 Polyoxyethylene (20) sorbitan (6) Unstandardised confectionery coatings
continued tristearate used, the total shall not exceed 0.7%
continued (7) Imitation dry cream mix; vegetable oil creaming
agent; whipped vegetable oil topping; vegetable oil topping m
56 P.5 Polyoxyethylene (8) stearate Unstandardised bakery foods
57 P.6 Potassium alginate Same foods as listed for algin
58 P.7 Potassium carrageenan Same foods as listed for carrageenan

Unstandardised bakery foods
57 P.6 Potassium alginate Same foods as listed for algin
58 P.7 Potassium carrageenan Same foods as listed for carrageenan

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
59 P.8 Potassium chloride Unstandardised foods
60 P.9 Potassium citrate Process cheese; process cream cheese; skim milk process chees
61 P.10 Potassium furcelleran Same foods as listed for furcelleran
62 P.11 Potassium phosphate dibasic Process cheese; process cream cheese; skim milk process chees
63 P.12 Propylene glycol alginate (1) Ale; beer; French dressing; light beer; malt liquor; mustard pick
porter; process cheese; process cream cheese; relishes; s
dressing; skim milk process cheese; soft drinks; stout
(2) Cottage cheese; creamed cottage cheese; ice cream; ice crea
ice milk; ice milk mix; cream cheese; cream cheese with (n
the other cheese, fruit, vegetable or relish)
(3) Sherbet
(4) Unstandardised foods
64 P.13 Propylene glycol other of Same foods as listed for hydroxypropyl methyl-
methyl-cellulose cellulose
Column 1
Item No.

(4) Unstandardised foods
64 P.13 Propylene glycol other of Same foods as listed for hydroxypropyl methyl-
methyl-cellulose cellulose
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
65 P.14 Propylene glycol mono fatty Unstandardised foods
acid esters
66 S.1 Sodium acid pyrophophate Process cheese; process cream cheese; skim milk
process cheese
67 S.2 Sodium alginate (1) Same foods as listed for algin
(2) Coarse crystal salt
68 S.2A Sodium aluminum phosphate Process cheese; process cream cheese; skim milk
process cheese
69 S.3 Sodium carboymethyl cellulose (1) Chocolate drink; cream (naming the flavour) dairy drink; Frenc
dressing; (naming the flavour) milk; mustard pickles; proce
cheese; process cream cheese; relishes; salad dressing; (
the flavour) skim milk; skim milk process cheese; soft drink
(2) Cottage cheese; creamed cottage cheese; ice cream; ice crea
ice milk; ice milk mix
(3) Sherbet
(4) Unstandardised foods
70 S.4 Sodium carrageenan Same foods as listed for carrageenan
71 S.5 Sodium cellulose glycolate Same foods as listed for sodium carboymethyl cellulose
72 S.6 Sodium citrate (1) Process cheese; process cream cheese; skim milk process ch
(2) Evaporated milk
(3) Ice cream; ice cream mix; ice milk; ice milk mix
(4) Sherbet
(5) Soft drinks
73 S.7 Sodium furcelleran Same foods as listed for furcelleran
74 S.8 Sodium gluconate Process cheese; process cream cheese; skim milk
process cheese
Column 1
Item No.

celleran Same foods as listed for furcelleran
74 S.8 Sodium gluconate Process cheese; process cream cheese; skim milk
process cheese
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
75 S.9 Sodium heametaphosphate (1) Mustard pickles; process cheese; process cream cheese; relis
skim milk process cheese; soft drinks
(2) Ice cream; ice cream mix; ice milk; ice milk mix
(3) Sherbet
(4) Unstandardised foods
76 S.10 Sodium lauryl sulphate (1) Egg white solids
(2) Frozen egg whites

; ice cream mix; ice milk; ice milk mix
(3) Sherbet
(4) Unstandardised foods
76 S.10 Sodium lauryl sulphate (1) Egg white solids
(2) Frozen egg whites

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
77 S.11 Sodium phosphate, dibasic (1) Chocolate drink; (naming the flavour) dairy drink; (naming the
milk; mustard pickles; process cheese; process cream che
relishes; (naming the flavour) skim milk; skim milk process
(2) Cottage cheese; creamed cottage cheese
(3) Evaporated milk
(4) Unstandardised foods
78 S.12 Sodium phosphate, monobasic (1) Process cheese; process cream cheese; skim milk process ch
(2) Unstandardised foods
79 S.13 Sodium phosphate, tribasic (1) Process cheese; process cream cheese; skim milk process ch
(2) Unstandardised foods
80 S.14 Sodium potassium tartrate (1) Process cheese; process cream cheese; skim milk process ch
(2) Unstandardised foods
81 S.15 Sodium pyrophosphate, tetrabasic (1) Process cheese; process cream cheese; skim milk process ch
(2) Unstandardised foods
82 S.15A Sodium stearoyl-2-lactylate Icing and icing mixes; fillings and filling mixes; puddings and pudd
mixes
Column 1
Item No.

Unstandardised foods
82 S.15A Sodium stearoyl-2-lactylate Icing and icing mixes; fillings and filling mixes; puddings and pudd
mixes
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
83 S.16 Sodium tartrate Process cheese; process cream cheese; skim milk process chees
84 S.17 Sodium taurocholate Dried egg whites
85 S.18 Sorbitan monosterate (1) Imitation dry cream mix; vegetable oil creaming agent; whippe
vegetable oil topping; vegetable oil topping mix
(2) Cake; cake mix
(3) Unstandardised confectionery coatings
(4) Cake icing; cake icing mix
(5) Beverage base or mix
Column 1
Item No. Column 2
Additive
Column 3
Permitted in or upon
86 S.19 Stearyl monoglyceridyl citrate Shortening
87 T.1 Taurocholic acid Dried egg white
88 T.2 Tannic acid Honey wine; wine
89 T.3 Tragacanth gum (1) French dressing; mustard pickles; process cheese; process cr
cheese; salad dressing; relishes; skim milk process cheese
drinks
(2) Cottage cheese; cream cheese; cream cheese with (naming th
cheese, fruit, vegetable or relish); creamed cottage cheese
cream; ice ice cream mix; ice milk; ice milk mix

ream cheese; cream cheese with (naming th
cheese, fruit, vegetable or relish); creamed cottage cheese
cream; ice ice cream mix; ice milk; ice milk mix

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(3) Sherbet
(4) Unstandardised foods
90 T.4 Triethyl citrate Egg white
91 .1 anthan gum Unstandardised foods
PART V
Food Additives that may be Used as Food Enzymes
Column 1 Column 2 Column 3
Item No.

hyl citrate Egg white
91 .1 anthan gum Unstandardised foods
PART V
Food Additives that may be Used as Food Enzymes
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 B.1 Bromelain (1) Ale; beer; light beer; malt liquor; porter; stout
(2) Frozen meat cuts; meat tenderisers; pumping
pickle employed in the curing of beef cuts; sugar
wafers; waffles; pancakes
2 C.1 Carbohydrate (1) from Asper- (1) (a) Ale; beer; light beer; bread; malt liquor;
gillus niger group porter; stout
(b) Production of detrose; high conversion syrups
from starch
(c) Unstandardised bakery foods
(2) from Aspergillus flavus (2) (a) Ale; beer; bread; flour; light beer; malt liquors;
oryzae group porter; stout; whole wheat flour
(b) High conversion syrups from starch; chocolate
syrups
(c) Unstandardised bakery foods
(3) from Bacillus subtilis group (3) (a) Ale; beer; light beer; malt liquors; porter;
stout
(b) Cooked cereals; chocolate syrups; high con-
version syrups from starch
3 C.2 Catalase: from Aspergillus Cheddar, colby, granular, Swiss, and washed curd
cheese
4 C.3 Cellulase: from Aspergillus niger Liquid coffee concentrate
group
5 F.1 Fiein (1) Ale; beer; light beer; porter; stout
(2) Frozen meat cuts; meat tenderisers
6 G.1 Glucose oidasecatalase Egg whites; soft drinks
7 I.1 Invertase (1) Confectionery
(2) Unstandardised bakery foods
8 P.1 Pancreatin Cooked cereals; dried egg whites; sugar syrups
Column 1 Column 2 Column 3
Item No.

(1) Confectionery
(2) Unstandardised bakery foods
8 P.1 Pancreatin Cooked cereals; dried egg whites; sugar syrups
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
9 P.2 Papain (1) Ale; beer; light beer; malt liquor; porter; stout
(2) Beef before slaughter; malt beverages; meat cuts;
meat tenderisers; pumping pickle employed in the
curing of beef cuts
10 P.3 Pectinase Wine
11 P.4 Pepsin (1) Cheese; cottage cheese
(2) Instant cereals
(3) Ale; beer; light beer; malt liquor; porter; stout
(4) Defatted soya flour
12 P.5 Protease: (1) (a) Bread
(1) from Aspergillus (b) Unstandardised bakery foods
niger group;
(2) from Aspergillus (2) (a) Ale; beer; frozen meat cuts; light beer; malt
flavus oryzae group; liquor; meat tenderisers; porter; stout
(b) Unstandardised bakerg foods

lus (2) (a) Ale; beer; frozen meat cuts; light beer; malt
flavus oryzae group; liquor; meat tenderisers; porter; stout
(b) Unstandardised bakerg foods

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
( ) g
(3) from (3) (a) Ale; beer; light beer; malt liquor; porter; stout
Bacillus subtilis group (b) Unstandardised bakery foods
13 R.1 Rennet (1) Cheese; cottage cheese
(2) Unstandardised foods
PART VI
Food Additives that may be Used as Firming Agents
Column 1 Column 2 Column 3
Item No.

nnet (1) Cheese; cottage cheese
(2) Unstandardised foods
PART VI
Food Additives that may be Used as Firming Agents
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 A.1 Aluminum sulphate (1) Canned crabmeat, lobster, salmon, shrimp and
tuna; pickles and relishes
(2) Unstandardised foods
2 A.2 Ammonium aluminum sulphate (1) Pickles and relishes
(2) Unstandardised foods
3 C.1 Calcium chloride (1) Tomatoes; canned apples; canned vegetables;
frozen apples
(2) Cheese; cottage cheese
4 C.2 Calcium citrate (1) Tomatoes; canned apples; canned vegetables;
frozen apples; frozen sliced apples
(2) Unstandardised foods
5 C.3 Calcium gluconate Unstandardised foods
6 C.4 Calcium phosphate, dibasic Unstandardised foods
7 C.5 Calcium phosphate, monobasic (1) Tomatoes, canned apples, canned vegetables;
frozen apples
(2) Unstandardised foods
8 C.6 Calcium sulphate Tomatoes; canned apples; canned vegetables; frozen
apples
9 D.1 Potassium aluminium sulphate (1) Pickles and relishes
(2) Unstandardised foods
10 S.1 Sodium aluminium sulphate (1) Pickles and relishes
(2) Unstandardised foods
PART VII
Food Additives that may be Used as Glazing and Polishing Agents
Column 1 Column 2 Column 3
Item No.

les and relishes
(2) Unstandardised foods
PART VII
Food Additives that may be Used as Glazing and Polishing Agents
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 A.1 Acetylated monoglycerides (1) Confectionery
(2) Frozen fish
2 B.1 Beeswax Confectionery
3 C.1 Carnauba wax Confectionery
4 C.2 Candelilla wax Confectionery
5 C.1 Gum arabic Confectionery
6 G.2 Gum benzoin Confectionery
7 M.1 Magnesium silicate Confectionery
8 M.2 Mineral oil Confectionery
9 P.1 Petrolatum Confectionery
10 S.1 Shellac Cake decorations; confectionery
11 S.2 Spermaceti wax Confectionery
12 Z.1 Zein Confectionery
PART VIII
Miscellaneous Food Additives
Column 1 Column 2 Column 3 Column 4
Item No. Additive Permitted in or upon Purpose of u
1 A.1 Acetylated mono- Unstandardised foods Coating; release agent
glycerides
2 B.1 Bead oil Wine Antifoaming agent
3 B.2 Beeswax Unstandardised foods Antisticking agent
4 C.1 Caffeine Cola type soft drinks To characterise the product
5 C.2 Caffeine citrate Cola type soft drinks To characterise the product

icking agent
4 C.1 Caffeine Cola type soft drinks To characterise the product
5 C.2 Caffeine citrate Cola type soft drinks To characterise the product

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
6 C.3 Calcium carbonate (1) Flour; whole wheat flour (1) Carrier of benzoyl peroxid
(2) Flour; whole wheat flour (2) Carrier of potassium brom
(3) Confectionery (3) Creaming and fiing agent
(4) Chewing gum (4) Filler
(5) Unstandardised foods (5) Carrier and dusting agent
7 C.4 Calcium phosphate, (1) Flour; whole wheat flour (1) Carrier of benzoyl peroxid
dibasic
(2) Flour; whole wheat flour (2) Carrier of potassium brom
8 C.5 Calcium phosphate, Flour; whole wheat flour Carrier of benzoyl peroxide
tribasic
9 C.6 Calcium silicate Oil-soluble annatto Carrier
10 C.7 Calcium stearate Confectionery Release agent
11 C.8 Calcium stearoyl-2- (1) Liquid and frozen egg whites (1) Whipping agent
lactylate (2) Dried egg whites (2) Whipping agent
(3) Vegetable fat toppings (3) Whipping agent
(4) Dehydrated potatoes (4) Conditioning agent
12 C.9 Calcium sulphate (1) Flour; whole wheat flour (1) Carrier of benzoyl peroxid
(2) Baking powder (2) Neutral filler
Column 1 Column 2 Column 3 Column 4
Item No.

sulphate (1) Flour; whole wheat flour (1) Carrier of benzoyl peroxid
(2) Baking powder (2) Neutral filler
Column 1 Column 2 Column 3 Column 4
Item No.

Additive Permitted in or upon Purpose of u
13 C.10 Carbon dioxide (1) Ale; beer; carbonated (naming
the
(1) Carbonation
fruit) juice; light beer; malt liquor;
porter; soft drinks; stout; wine
(2) Unstandardised foods (2) Carbonation and pressure
dispensing agent
14 C.11 Castor oil Confectionery Release agent
15 C.12 Cellulose, microcrystalline (1) Ice milk mix agent (1) Bodying and texturising
(2) Sherbet (2) Bodying and texturising ag
(3) Carbohydrate or calorie reduced (3) Filler
diatetic foods
(4) Whipped vegetable oil topping (4) Bodying and texturising a
(5) Unstandardised frozen desserts (5) Bodying and texturising ag
16 C.12A Chloro I.P.C.

) Whipped vegetable oil topping (4) Bodying and texturising a
(5) Unstandardised frozen desserts (5) Bodying and texturising ag
16 C.12A Chloro I.P.C.

(Isopropyl Potatoes Anti-sprouting agent
N-(3-chlorophenyl)
carbonate (99% pure)
17C.13A Chloropentafluoroethane Unstandardised foods Pressure dispensing and aera
agent
18 C.13B 4-chlorophenoyacetic acid Mung beans Sprout activator
19 C.14 Citric acid (1) Beef blood (1) Anti-coagulant
(2) Unstandardised foods (2) Culture nutrient
20 D.1 Dimethylpolysiloane (1) Apple (or rhubarb) and (naming
the fruit)
(1) anti-foaming agent
formulations jam; fats and oils; fig
marmalade; fig marmalade
with pectin; (naming the fruit)
jam; (naming the fruit) jam
with pectin; (naming the fruit)
jelly; (naming the fruit) jelly
with pectin; (naming the
citrus fruit) marmalade;
(naming the citrus fruit)
marmalade with pectin;
pineapple marmalade with
pectin; shortening; skim milk
powder; soft drinks; wine
(2) Unstandardised foods (2) Anti-foaming agent
Column 1 Column 2 Column 3 Column 4
Item No. Additive Permitted in or upon Purpose of u
21 D.2 Dioctyl sodium sulfosuccinate Soft drinks Wetting agent
22 E.1 Ethylene oxide Whole or ground spice (except
mixtures
Fumigation
containing salt)

1 D.2 Dioctyl sodium sulfosuccinate Soft drinks Wetting agent
22 E.1 Ethylene oxide Whole or ground spice (except
mixtures
Fumigation
containing salt)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
g )
23 F.1 Ferrous gluconate Ripe olives Colour retention
24 G.1 Gamma radiation from (1) Potatoes, onions Anti-sprouting agent
cobalt 60 source (2) Wheat, flour, whole wheat flour (2) For de-infestation
25 G.2 Gibberellic acid Ale; beer; light beer; malt liquor Sprout activator
porter; stout
26 G.2A Glucono delta lactone (1) Cooked sausage, meat loaf (1) To accelerate colour fiing
(2) Dry sausage (2) To assist in curing
27 G.3 Glycerol (1) Meat curing compounds;
sausage
(1) Humectant
ceasings
(2) Preserved meats (regulations
300-323
(2) Glaze for preserved meats
(3) Unstandardised foods (3) Humectant; plactiser
(4) Soft drinks (4) Humectant
28 H.1 Heane Hop extract for use in malt liquors Solvent
29 I.1 Isopropyl alcohol Fish protein To etract moisture, fat and oth
soluble components from f
30 L.1 Lactylic esters of fatty Unstandardised foods Plasticising agent
acids
31 L.2 Lanolin Chewing gum Plasticing agent
32 M.1 Magnesium aluminium Chewing gum Dusting agent
silicate
33 M.2 Magnesium carbonate (1) Flour; whole wheat flour (1) Carrier of benzoyl peroxid
(2) Flour; whole wheat flour (2) Carrier of potassium brom
(3) Confectionery (3) Release agent
Column 1 Column 2 Column 3 Column 4
Item No.

yl peroxid
(2) Flour; whole wheat flour (2) Carrier of potassium brom
(3) Confectionery (3) Release agent
Column 1 Column 2 Column 3 Column 4
Item No.

Additive Permitted in or upon Purpose of u
34 M.3 Magnesium silicate (1) Confectionery (1) Release agent
(2) Chewing gum (2) Dusting agent
(3) Rice (3) Coating
35 M.4 Magnesium stearate Confectionery Release agent
36 M.5 Maleic hydrazide (MH) (1, (1) Onions (1) Anti-sprouting agent
2-dihydropyridizine-3, (2) Beets; carrots; rutabags (2) Anti-sprouting agent
6-dione) (3) Potatoes (3) Anti-sprouting agent
37 M.5A Mannitol (1) Dietetic foods (1) To modify teture
(2) Confectionery (2) Release agent
38 M.5B Methyl ester of a naphtha- Potatoes Anti-sprouting agent
lene acetic acid
39 M.5C Methyl ethyl cellulose Unstandardised foods Aerating agent
40 M.5D Methylene chloride Hop etract for use in malt liquors Solvent
41 M.5E Methanol Hop etract Solvent
42 M.6 Microcrystalline Same foods as listed for cellulose Filler
cellulose microystalline
43 M.7 Mineral oil (1) Bakery products; confectionery; (1) Release agent
seeded raisins
(2) Fresh fruits and vegetables (2) Coating
44 M.8 Monoacetin Unstandarised bakery foods Plastiser
45 M.9 Mono- and diglycerides (1) Apple (or rhubarb) and (naming
the
(1) Anti-foaming agent
fruit) jam; fats and oils; fig
marmalade; fig marmalade
with pectin; (naming the fruit)
jam with (naming the fruit)
jelly with pectin; (naming the
citrus fruit) marmalade with
pectin; pineapple marmalade;
pineapple marmalade with
pectin; soft drinks
Column 1 Column 2 Column 3 Column 4
Item No.

he
citrus fruit) marmalade with
pectin; pineapple marmalade;
pineapple marmalade with
pectin; soft drinks
Column 1 Column 2 Column 3 Column 4
Item No.

Additive Permitted in or upon Purpose of u
45 M.9 Mono- and diglycerides (2) Unstandardised foods (2) Anti-foaming agent; a

Additive Permitted in or upon Purpose of u
45 M.9 Mono- and diglycerides (2) Unstandardised foods (2) Anti-foaming agent; a

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
g y ( ) ( ) g g ;
humectant; release agent
46 M.10 Monoglycerides (1) Oil-soluble annatto (1) Solvent
(2)Unstandardised foods (2) Anti-foaming agent;
humectant; release agent
47 M.11 Monosodium Unstandardised foods except foods
for
Flavour enhancer
L-glutamate infants under one year of age
48 N.1 Nitrogen Unstandardised foods Pressure dispensing agent
49 N.2 Nitrous oxide Unstandardised foods Pressure dispensing agent
50 N.3 Nonyl alcohol Potatoes Anti-sprouting agent
51 0.1 Octafluorocyclobutane Unstandardised foods Pressure dispensing and aera
agent
52 O.2 Oystearin Cotton seed oil; peanut oil; soya
bean
To inhibit crystal formation
oil
53 P.1 Pancreas etract Acid producing bacterial cultures To control bacteriophages
54 P.1A Paraffin wax (1) Fresh fruits and vegetables (1) Coating
(2) Cheese and turnips (2) Coating
55 P.2 Petrolatum Fresh fruits and vegetables Coating
56 P.2A Polyglycerol ester of Soft drinks Density adjusting agent
wood rosin (ester gum)
57 P.3 Polyvinylpyrrolidone Ale; beer; light beer; malt liquor; Clarifying agent
porter; stout; wine
58 P.4 Potassium aluminium Flour; whole wheat flour Carrier of benzoyl peroxide
sulphate
Column 1 Column 2 Column 3 Column 4
Item No.

ter; stout; wine
58 P.4 Potassium aluminium Flour; whole wheat flour Carrier of benzoyl peroxide
sulphate
Column 1 Column 2 Column 3 Column 4
Item No.

Additive Permitted in or upon Purpose of u
59 P.5 Potassium stearate Chewing gum Plasticising agent
60 P.6 Propane Unstandardised foods Pressure dispensing and aera
agent
61 P.7 Propylene glycol (1) Oil-soluble annatto (1) Solvent
(2) Soft drinks (2) Solvent
(3) Unstandardised foods (3) Humectant
62 Q.1 Quillaia Beverage bases; beverage mixes;
soft
Foaming agent
drinks
63 S.1 Saponin Soft drinks Foaming agent
64 S.2 Sodium aluminium Flour; whole wheat flour Carrier of benzoyl peroxide
sulphate
65 S.3 Sodium bicarbonate (1) Confectionery (1) Aerating agent
(2) Salt (2) To stabilise potassium iod
in salt
66 S.3A Sodium carbonate Fish fillets, frozen lobser; frozen
crab
To reduce thaw drip
frozen clam and frozen shrimp, in
combination with sodium heameta-
phosphate
67 S.4 Sodium citrate Beef blood Anticoagulant
68 S.5 Sodium ferrocyanide Dentritic salt Adjuvant in the production
decahydrate of dentritic salt crystals
69 S.6 Sodium heameta- (1) Beef blood (1) Anticoagulant
phosphate (2) Frozen fish fillets; frozen lobster; (2) To reduce thaw drip
frozen crab; frozen clam and
frozen shrimp
70 S.7 Sodium phosphate, (1) Frozen fish (1) To prevent cracking of gla
dibasic (2) Frozen mushrooms (2) To prevent discoloration
Column 1 Column 2 Column 3 Column 4
Item No.

(1) Frozen fish (1) To prevent cracking of gla
dibasic (2) Frozen mushrooms (2) To prevent discoloration
Column 1 Column 2 Column 3 Column 4
Item No.

Additive Permitted in or upon Purpose of u
71 S.8 Sodium silicate Canned drinking water Corrosion inhibitor

Additive Permitted in or upon Purpose of u
71 S.8 Sodium silicate Canned drinking water Corrosion inhibitor

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
g
72 S.9 Sodium stearate Chewing gum Plasticising agent
73 S.9A Sodium stearoyl-2 (1) Liquid and frozen egg whites (1) Whipping agent
lactylate (2) Dried egg whites (2) Whipping agent
(3) Oil toppings or topping mixes (3) Whipping agent
74 S.9B Sodium sulphate Frozen mushrooms To prevent discoloration
75 S.9C Sodium sulphite Canned flaked tuna To prevent discoloration
76 S.10 Sodium thiosulphate Salt To stabilise potassium iodate
77 S.11 Sodium tripolyphosphate Frozen fish fillets; frozen lobster;
frozen
To reduce thaw drip
crab; frozen clam and frozen
shrimp
78 S.12 Sorbitol (1) Confectionery (1) Release agent
(2) Marshmallows; shredded
coconut
(2) Humectant
(3) Unstandardised foods (3) To modify teture
79 S.13 Stannous chloride (1) Asparagus packed in glass con- (1) Flavour and colour stabilis
tainers; concentrated fruit juices;
lemon juice; lime juice
(2) Soft drinks (2) Flavour and colour stabilis
80 S.14 Stearic acid (1) Confectionery (1) Release agent
(2) Chewing gum (2) Plasticising agent
81 S.15 Sodium methyl sulphate Pectin As processing aid, the result o
methylation of pectin by sul-
phuric acid and methyl alcoh
and neutralised by sodium b
82 S.16 Sucrose acetate isobutyrate Soft drinks Density adjusting agent
83 T.1 Tannic acid Chewing gum To reduce adhesion
84 T.2 Triacetin Cake mixes Wetting agent
PART IX
Food Additives that may be used as Non-nutritive Sweetening Agents
Column 1 Column 2 Column 3
Item No.

T.2 Triacetin Cake mixes Wetting agent
PART IX
Food Additives that may be used as Non-nutritive Sweetening Agents
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 A.1 Ammonium saccharin Carbohydrate or calorie reduced dietetic foods meeting Go
the requirements of regulations 52 and 55
2 C.1 Calcium saccharin Carbohydrate or calorie reduced dietetic foods meeting Go
the requirements of regulations 52 and 55
3 S.1 Saccharin Carbohydrate or calorie reduced dietetic foods meeting Go
the requirements of regulations 52 and 55
4 S.2 Sodium saccharin Carbohydrate or calorie reduced dietetic foods meeting Go
the requirements of regulations 52 and 55
PART
Food Additives that may be Used as pH Adjusting Agents, Acid-reacting Materials and Water Correctin
Column 1 Column 2 Column 3
Item No.

52 and 55
PART
Food Additives that may be Used as pH Adjusting Agents, Acid-reacting Materials and Water Correctin
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 A.1 Acetic acid (1) soft drinks (1)
(2) Unstandardised foods (2)
2 A.2 Adipic acid (1) Soft drinks (1)
(2) Unstandardised foods (2)
3 A.3 Ammonium aluminium sulphate (1) Baking powder (1)
(2) Unstandardised foods (2)
4 A.4 Ammonium bicarbonate (1) Chocolate; cocoa; milk chocolate; sweet chocolate (1)
(2) Unstandardised foods (2)
5 A.5 Ammonium carbonate (1) Chocolate; cocoa; milk chocolate; sweet chocolate (1)
(2) Unstandardised foods (2)
6 A.6 Ammonium citrate, dibasic Unstandardised foods Go
7 A.7 Ammonium citrate, monobasic Unstandardised foods Go
8 A.8 Ammonium hydroxide (1) Chocolate; cocoa; milk choclate; sweet chocolate (1)
(2) Unstandardised foods (2)
9 A.9 Ammonium phosphate, dibasic (1) Ale; bacterial cultures; baking powder; beer; light (1)
beer; malt liquor; porter; stout

nstandardised foods (2)
9 A.9 Ammonium phosphate, dibasic (1) Ale; bacterial cultures; baking powder; beer; light (1)
beer; malt liquor; porter; stout

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
; q ; p ;
(2) Unstandardised bakery foods (2)
10 A.10 Ammonium phosphate, (1) Ale; bacterial cultures; baking powder; beer; light (1)
monobasic beer; malt liquor; porter; stout
(2) Unstandardised bakery foods (2)
11 C.1 Calcium acetate (1) Ale; beer; light beer; malt liquor; porter; soft drinks; (1)
stout
(2) Unstandardised foods (2)
12 C.2 Calcium bicarbonate Soft drinks Go
Column 1 Column 2 Column 3
Item No.

malt liquor; porter; soft drinks; (1)
stout
(2) Unstandardised foods (2)
12 C.2 Calcium bicarbonate Soft drinks Go
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
13 C.2A Calcium carbonate (1) Chocolate drinks; ice cream mix; ice milk mix; wine; (1)
soft drinks
(2) Unstandardised foods (2)
14 C.3 Calcium chloride (1) Ale; beer; light beer; malt liquor; porter; soft (1)
drinks; stout
(2) Unstandardised foods (2)
15 C.4 Calcium citrate (1) Soft drinks (1)
(2) Unstandardised foods (2)
16 C.5 Calcium fumarate Unstandardised foods Go
17 C.6 Calcium gluconate (1) Soft drinks (1)
(2) Unstandardised foods (2)
18 C.7 Calcium hydroxide (1) Ale; beer; ice cream mix; ice milk mix; light beer; (1)
malt liquor; porter; stout
(2) Canned peas (2)
(3) Unstandardised foods (3)
19 C.8 Calcium lactate (1) Baking powder; soft drinks (1)
(2) Unstandardised foods (2)
20 C.9 Calcium oxide (1) Ale; beer; chocolate drink; ice cream mix; ice (1)
(2) Unstandardised foods (2)
21 C.10 Calcium phosphate, dibasic Unstandardised foods Go
22 C.11 Calcium phosphate, monobasic (1) Baking powder; malt liquors (1)
(2) Unstandardised foods (2)
23 C.12 Calcium phosphate, tribasic Unstandardised foods Go
24 C.13 Calcium sulphate Ale; beer; light beer; malt liquor; porter; soft drinks; Go
stout; wine
Column 1 Column 2 Column 3
Item No.

dardised foods Go
24 C.13 Calcium sulphate Ale; beer; light beer; malt liquor; porter; soft drinks; Go
stout; wine
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
25 C.14 Citric acid (1) Ale; apple (or rhubarb) and (naming the fruit) (1)
jam; beer; canned artichokes; canned asparagus; Canned
bean sprouts; canned onions; canned pears; canned shellfish;
canned spring mackerel; cottage cheese; creamed cottage
cheese; fig marmalade; fig marmalade with pectin; French
dressing; frozen cooked shrimp; grape juice; honey wine; ice
cream mix; ice milk mix; (naming the fruit) jam; (naming the
fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit)
jelly with pectin; light beer; malt liquor; (naming the citrus fruit)
marmalade; (naming the citrus fruit) marmalade with pectin;
mayonnaise; mincemeat; pineapple marmalade; pineapple
marmalade with pectin; porter; process cheese; process cream
cheese; salad dressing; sherbet; skim milk process cheese;
stout; tomatoes; wine; soft drinks
(2) Unstandardised foods (2)
26 C.15 Cream of tartar Same foods as listed for potassium acid tartrate Sa
27 F.1 Fumaric acid (1) Soft drinks (1)
(2) Unstandardised foods (2)
28 G.1 Gluconic acid (1) Soft drinks (1)
(2) Unstandardised foods (2)
29 G.2 Gluconodeltalactone Unstandardised foods Go
30 H.1 Hydrochloric acid Ale; beer; light beer; malt liquor; porter; stout Go
31 L.1 Lactic acid (1) Ale; baking powder; beer; bread; cottage cheese; (1)

H.1 Hydrochloric acid Ale; beer; light beer; malt liquor; porter; stout Go
31 L.1 Lactic acid (1) Ale; baking powder; beer; bread; cottage cheese; (1)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
( ) ; g p ; ; ; g ; ( )
creamed cottage cheese; French dressing; ice cream mix; ice
milk; mix; light beer; malt liquor; mayonnaise; olives; pickles
and relishe; porter; process cheese; process cream cheese;
salad dressing; sherbet; skim milk process cheese; soft drinks;
stout
(2) Unstandardised foods (2)
Column 1 Column 2 Column 3
Item No.

s cream cheese;
salad dressing; sherbet; skim milk process cheese; soft drinks;
stout
(2) Unstandardised foods (2)
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
32 M.2 Magnesium carbonate (1) Chocolate; chocolate drink; cocoa; ice cream mix; (1)
ice milk mix; milk chocolate; soft drinks; sweet
chocolate
(2) Unstandardised foods (2)
33 M.3 Magnesium citrate Soft drinks Go
34 M.4 Magnesium fumarate Unstandardised foods Go
35 M.5 Magnesium hydroxide (1) Chocolate; cocoa; ice cream mix; ice milk mix; milk (1)
chocolate; sweet chocolate
(2) Canned peas (2)
36 M.6 Magnesium oxide Chocolate drink; ice cream mix; ice milk mix Go
37 M.7 Magnesium sulphate Ale; beer; light beer; malt liquor; porter; soft drinks; Go
stout
38 M.8 Malic acid (1) Apple (or rhubarb) and (naming the fruit) jam; fig (1)
marmalade; fig marmalade with pectin; (naming
the fruit) jam with pectin; (naming the fruit)
jelly with pectin; (naming the citrus fruit) marmalade
with pectin; pineapple marmalade; pineapple
marmalade with pectin; soft drinks
(2) Unstandardised foods (2)
39 P.1 Phosphoric acid (1) Ale; beer; chocolate; cocoa; cottage cheese; (1)
creamed cottage cheese; malt liquor; light beer;
milk chocolate; mono- and di-glycerides; soft
drinks; porter; stout; sweet chocolate
(2) Unstandardised foods (2)
(3) Fish protein (3)
40 P.2 Potassium acid tartrate (1) Baking powder (1)
(2) Unstandardised foods (2)
41 P.3 Potassium aluminum sulphate (1) Ale; baking powder; beer; light beer; malt liquor; (1)
oil soluble annatto; porter; stout
(2) Unstandardised foods (2)
Column 1 Column 2 Column 3
Item No.

baking powder; beer; light beer; malt liquor; (1)
oil soluble annatto; porter; stout
(2) Unstandardised foods (2)
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
42 P.4 Potassium bicarbonate (1) Baking powder; chocolate; cocoa; malted milk; (1)
malted milk powder; milk chocolate; soft drinks;
sweet chocolate
(2) Unstandardised foods (2)
43 P.5 Potassium carbonate (1) Chocolate; cocoa; milk chocolate; soft drinks; (1)
sweet chocolate
(2) Unstandardised foods (2)
44 P.6 Potassium chloride Ale; beer; light beer; malt liquor; porter; soft drinks; Go
stout
45 P.7 Potassium citrate (1) Soft drinks (1)
(2) Unstandardised foods (2)
46 P.8 Potassium fumarate Unstandardised foods Go
47 P.9 Potassium hydroxide (1) Oil soluble annatto (1)
(2) Chocolate; cocoa; milk chocolate; sweet (2)
chocolate
48 P.10 Potassium phosphate, dibasic Unstandardised foods Go
49 P.11 Potassium sulphate (1) Ale; beer; light beer; malt liquor; porter; soft Go
drinks; stout
50 S.1 Sodium acetate (1) Soft drinks (1)
(2) Unstandardised foods (2)
51 S.2 Sodium acid pyrophosphate (1) Baking powder (1)

r; soft Go
drinks; stout
50 S.1 Sodium acetate (1) Soft drinks (1)
(2) Unstandardised foods (2)
51 S.2 Sodium acid pyrophosphate (1) Baking powder (1)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
py p p ( ) g p ( )
52 S.3 Sodium acid tartrate Baking powder Go
53 S.4 Sodium aluminum phosphate Unstandardised foods Go
54 S.5 Sodium aluminum sulphate (1) Banking powder (1)
(2) Unstandardised foods (2)
Column 1 Column 2 Column 3
Item No.

sphate Unstandardised foods Go
54 S.5 Sodium aluminum sulphate (1) Banking powder (1)
(2) Unstandardised foods (2)
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
55 S.6 Sodium bicarbonate (1) Apple (or rhubarb) and (naming the fruit) jam; (1)
baking powder; chocolate; chocolate drink; cocoa; ice
cream mix; ice milk mix; (naming the fruit) jam: (naming the
fruit) jam with pectin; (naming the fruit) jelly; (naming the
fruit) jelly with pectin; malted milk; malted milk powder;
(naming the citrus fruit) marmalade; (naming the citrus fruit)
marmalade with pectin; milk chocolate; oil-soluble annatto;
pineapple marmalade or fig marmalade; pineapple
marmalade with pectin or fig marmalade with pectin;
pumping pickle; cover pickle and dry cure employed in the
curing of preserved meat (regulations 300 to 323) or
preserved meat by-product; soft drinks; sweet chocolate
(2) Unstandardised foods (2)
56 S.7 Sodium bisulphate Ale; beer; light beer; malt liquor; porter; stout Go
57 S.8 Sodium carbonate (1) Apple (or rhubarb) and (naming the fruit) jam; (1)
chocolate; chocolate drink; cocoa; ice cream mix; ice milk
mix; (naming the fruit) jam; (naming the fruit) jam with
pectin; (naming the fruit) jelly; (naming the fruit) jelly with
pectin; (naming the citrus fruit) marmalade; (naming the
fruit) marmalade with pectin; meat binder for preserved
meat by-product (regulations 300 to 323); soft drinks
(2) Unstandardised foods (2)
58 S.9 Sodium citrate, dibasic (1) Cottage cheese; cream; creamed cottage cheese; (1)
ice cream mix; ice milk mix; sherbet
(2) Soft drinks (2)
(3) Unstandardised foods (3)
59.

basic (1) Cottage cheese; cream; creamed cottage cheese; (1)
ice cream mix; ice milk mix; sherbet
(2) Soft drinks (2)
(3) Unstandardised foods (3)
59.

S.10 Sodium citrate, monobasic (1) Cottage cheese; cream; creamed cottage cheese; (1)
ice cream mix; ice milk mix; sherbet
(2) Soft drinks (2)
(3) Unstandardised foods (3)
Column 1 Column 2 Column 3
Item No.

creamed cottage cheese; (1)
ice cream mix; ice milk mix; sherbet
(2) Soft drinks (2)
(3) Unstandardised foods (3)
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
60 S.11 Sodium citrate, tribasic (1) Apple (or rhubarb) and (naming the fruit) jam; cottage
cheese;
(1)
cream; creamed cottage cheese; ice cream mix; ice milk
mix; (naming the fruit) jam; (naming the fruit) jam with
pectin; (naming the fruit) jelly; (naming the fruit) jelly with
pectin; (naming the citrus fruit) marmalade with pectin;
pineapple marmalade or fig marmalade; pineapple
marmalade with pectin or fig marmalade with pectin;
sherbet
(2) Soft drinks (2)
(3) Unstandardised foods (3)
61 S.12 Sodium fumarate Unstandardised foods Go
62 S.13 Sodium gluconate (1) Soft drinks (1)
(2) Unstandardised foods (2)
63 S.14 Sodium heametaphosphate Unstandardised foods Go
64 S.15 Sodium hydroxide (1) Chocolate; chocolate drink; cocoa; ice cream mix; (1)
ice milk mix; milk chocolate; sweet chocolate;
pumping pickle; cover pickle and dry cure employed
in the curing of preserved meat by-products
(regulations 300 to 323)
(2) Unstandardised foods (2)
65 S.16 Sodium lactate (1) Soft drinks (1)
(2) Unstandardised foods (2)
66 S.17 Sodium phosphate, dibasic (1) Ale; bacterial culture; beer; cream; light beer; (1)
malt liquors; porter; stout

1)
(2) Unstandardised foods (2)
66 S.17 Sodium phosphate, dibasic (1) Ale; bacterial culture; beer; cream; light beer; (1)
malt liquors; porter; stout

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
q ; p ;
(2) Soft drinks (2)
(3) Unstandardised foods (3)
67 S.18 Sodium phosphate, monobasic (1) Ale; beer; light beer; malt liquor; porter; stout (1)
(2) Soft drinks (2)
(3) Unstandardised foods (3)
68 S.19 Sodium phosphate, tribasic (1) Ale; beer; light beer; malt liquor; porter; stout (1)
(2) Soft drinks (2)
(3) Unstandardised foods (3)
Column 1 Column 2 Column 3
Item No.

ribasic (1) Ale; beer; light beer; malt liquor; porter; stout (1)
(2) Soft drinks (2)
(3) Unstandardised foods (3)
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
69 S.20 Sodium potassium tartrate (1) Apple (or rhubarb) and (naming the fruit) jam; (1)
(naming the fruit) jam with pectin; (naming the fruit jelly;
(naming the fruit) jelly with pectin; (naming the citrus fruit)
marmalade; (naming the citrus fruit) marmalade with
pectin; pineapple marmalade or fig marmalade; pineapple
marmalade with pectin or fig marmalade with pectin
(2) Unstandardised foods (2)
70 S.21 Sodium pyrophosphate, Unstandardised foods Go
tetrabasic
71 S.22 Sodium tripolyphosphate Unstandardised foods Go
72 S.23 Sulphuric acid Ale; beer; light beer; malt liquor; porter; stout Go
73 T.1 Tartaric acid (1) Ale; apple (or rhubarb) and (naming the fruit) (1)
jam; baking powder; beer; fig marmalade; fig
marmalade with pectin; French dressing; honey
wine; ice cream mix; ice milk mix; (naming the
fruit) jam with pectin; (naming the fruit) jelly;
(naming the fruit) jelly with pectin; light beer;
malt liquors; (naming the citrus fruit) marmalade;
(naming the citrus fruit) marmalade with pectin;
mayonnaise; pineapple marmalade; pineapple
marmalade with pectin; porter; salad dressing;
sherbet; wine; soft drinks; stout
(2) Unstandardised foods (2)
PART XI A
Food Additives that may be Used as Class I Preservatives
Column 1 Column 2 Column 3
Item No.

soft drinks; stout
(2) Unstandardised foods (2)
PART XI A
Food Additives that may be Used as Class I Preservatives
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 A.1 Acetic acid (1) Preserved fish; preserved meat; preserved meat by-product (1)
product; preserved poultry meat; preserved poultry meat
by-product; pumping pickle and dry cure employed in the
curing of preserved meat or preserved meat by-product
(2) Unstandardised foods (2)
2 A.2 Ascorbic acid (1) Ale; beer; canned mushrooms; canned tuna; frozen (1)
fruit; glaze of frozen fish; light beer; malt liquor; meat binder for
preserved meat and preserved meat by-product (regulations
300 to 323); porter; preserved fish; preserved meat; preserved
meat poultry meat by-product; pumping pickle; cover pickle
and dry cure employed in the curing of preserved meat or
preserved meat by-product; soft drinks; stout; wine
(2) Unstandardised foods (2)
3 C.1 Calcium ascorbate Same foods as listed for ascorbic acid Sa
4 E.1 Erythorbic acid (1) Ale; beer; frozen fruit; light beer; malt liquor; meat (1)
binder for preserved meat and preserved meat by-product
(regulations 300 to 323); porter; preserved fish; preserved
meat; preserved meat by-product; pumping pickle; cover pickle
and dry cure employed in the curing of preserved meat or
prepared meat by-product; soft drinks; stout; wine
(2) Unstandardised foods (2)
5 I.1 Iso-ascorbic acid Same foods as listed for erythorbic acid Sa
6 P.1 Potassium nitrade Meat binder for preserved meat and preserved meat
by-product
Alo

Iso-ascorbic acid Same foods as listed for erythorbic acid Sa
6 P.1 Potassium nitrade Meat binder for preserved meat and preserved meat
by-product
Alo

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
y p
(regulations 300 to 323); preserved meat nitrite such that the
final product shall by-product; preserved poultry meat;
preserved poultry not contain more than 200 p.p.m of nitrite,
meat by-product; pumping pickle; cover pickle and calculated
as sodium nitrite dry cure employed in the curing of preserved
meat or preserved meat by-product (regulations 300 to 323)
Column 1 Column 2 Column 3
Item No.

um nitrite dry cure employed in the curing of preserved
meat or preserved meat by-product (regulations 300 to 323)
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
7 P.2 Potassium nitrite Meat binder for preserved meat and preserved meat Alo
by-product (regulations 300 to 323); preserved meat; n
preserved meat by-product (regulations 300 to 323); n
preserved poultry meat; preserved poultry meat c
by-product; pumping pickle; cover pickle and dry cure
employed in the curing of preserved meat or preserved
meat by-product (regulations 300 to 323)
8 S.1 Sodium ascorbate Same foods as listed for ascorbic acid Sa
9 S.2 Sodium erythorbate Same levels as listed for erythorbic acid Sa
10 S.3 Sodium iso-ascorbate Same foods as listed for erythorbic acid Sa
11 S.4 Sodium nitrate Meat binder for preserved meat and preserved meat Alo
by-product (regulations 300 to 323); preserved meat n
(regulations 300 to 323); preserved meat by-product; n
preserved poultry meat; preserved poultry meat by-product n
product; pumping pickle; cover pickle and dry cure
employed in the curing of preserved meat and preserved
meat by-product (regulations 300 to 323)
12 S.5 Sodium nitrite Meat binder for preserved meat and preserved meat Alo
by-product (regulations 300 to 323); preserved meat n
(regulations 300 to 323); preserved meat by-product; n
preserved poultry meat; preserved poultry meat by-product c
product; pumping pickle; cover pickle and dry cure
employed in the curing of preserved meat or preserved
meat by-product (regulations 300 to 323)
13 W.1 Wood smoke (1) Preserved fish; preserved meat (regulations 300 (1)
to 323); preserved meat by-product (regulations
300 to 323); preserved poultry meat; preserved
poultry meat by-product; sausage
(2) Unstandardised foods (2)
PART XI B
Food Additives that may be Used as Class II Preservatives
Column 1 Column 2 Column 3
Item No.

-product; sausage
(2) Unstandardised foods (2)
PART XI B
Food Additives that may be Used as Class II Preservatives
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 B.1 Benzoic acid (1) Apple (or rhubarb) and (naming the fruit) jam; (1)
fig marmalade with pectin; fruit juices; (naming
the fruit) jam with pectin; (naming the fruit) jelly
with pectin; marinated or similar cold processed,
packaged fish and meat; (naming the citrus fruit)
marmalade with pectin; mincemeat; pickles and
relishes; pineapple marmalade with pectin; soft
drinks; tomato catsup; paste; tomato
pulp; tomato puree
(2) Unstandardised foods [except unstandardised preparations (2)
of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
2 C.1 Calcium sorbate Same foods as listed for sorbic acid 1,0
3 M.1 Methyl-p-hydroxy benzoate (1) Apple (or rhubarb) and (naming the fruit) jam; (1)
fig marmalade with pectin; fruit juices; (naming
the fruit) jam; (naming the fruit) jelly with
pectin; marinated or similar cold processed,
packaged fish and meat; (naming the citrus fruit)

; (naming
the fruit) jam; (naming the fruit) jelly with
pectin; marinated or similar cold processed,
packaged fish and meat; (naming the citrus fruit)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
p g ; ( g )
marmalade with pectin; mincemeat; pickles and
relishes; pineapple marmalade with pectin; soft
drinks; tomato catsup; tomato paste; tomato pulp;
tomato puree
(2) Unstandardised foods [except unstandardised preparations (2)
of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
4 M.2 Methyl paraben Same foods as listed for methyl-p-hydroxy benzoate Sa
5 P.1 Potassium bisulphite Same foods as listed for sulphurous acid Sa
Column 1 Column 2 Column 3
Item No.

as listed for methyl-p-hydroxy benzoate Sa
5 P.1 Potassium bisulphite Same foods as listed for sulphurous acid Sa
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
6 P.2 Potassium metabisulphite Same foods as listed for sulphurous acid Sa
7 P.3 Potassium sorbate Same foods as listed for sorbic acid 1,0
8 P.4 Propyl-p-hydroxy benzoate (1) Apple (or rhubarb) and (naming the fruit) jam; (1)
fig marmalade with pectin; fruit juices; (naming
the fruit) jam with pectin; (naming the fruit) jelly
with pectin; marinated or similar cold-processed,
packaged fish and meat; (naming the citrus fruit)
marmalade with pectin; mincemeat; pickles and
relishes; pineapple marmalade with pectin; soft
drinks; tomato catsup; tomato paste; tomato
pulp; tomato puree
(2) Unstandardised foods [except unstandardised preparations (2)
of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
9 P.5 Propyl paraben Same foods as listed for propyl-p-hydroxy benzoate Sa
10 S.1 Sodium benzoate Same foods as listed for benzoic acid 1,0
11 S.2 Sodium bisulphite Same foods as listed for sulphurous acid Sa
12 S.3 Sodium metabisulphite Same foods as listed for sulphurous acid Sa
13 S.4 Sodium salt of methyl-p-hydroxy Same foods as listed for methyl-p-hydroxy benzoate 1,0
benzoic acid
14 S.5 Sodium salt of propyl-p- Same foods as listed for propyl-p-hydroxy benzoate 1,0
hydroxy benzoic acid
15 S.6 Sodium sorbate Same foods as listed for sorbic acid 1,0
16 S.7 Sodium sulphite Same foods as listed for sulphurous acid Sa
Column 1 Column 2 Column 3
Item No.

orbate Same foods as listed for sorbic acid 1,0
16 S.7 Sodium sulphite Same foods as listed for sulphurous acid Sa
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
17 S.8 Sodium dithionite Same foods as listed for sulphurous acid Sa
18 S.9 Sorbic acid (1) Apple (or rhubarb) and (naming the fruit) jam; (1)
fig marmalade with pectin; fruit juices; (naming
the fruit) jam with pectin; (naming the fruit) jelly
with pectin; (naming the citrus fruit) marmalade
with pectin; mincemeat; pickles and relishes;
pineapple marmalade with pectin; smoked or
salted dried fish paste; soft drinks; (naming the
source of the glucose) syrup; tomato catsup;
tomato paste; tomato pulp; tomato puree
(2) Unstandardised foods [except unstandardised preparations (2)
of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
19 S.10 Sulphurous acid (1) Honey wine; wine (1)

meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
19 S.10 Sulphurous acid (1) Honey wine; wine (1)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(2) Ale; beer; light beer; malt liquor; porter; stout (2)
(3) Apple (or rhubarb) and (naming the fruit) jam; (3)
fancy molasses; fig marmalade with pectin; frozen
sliced apples; fruit juices; glucose; glucose solids;
(naming the fruit) jam; (naming the fruit) jam
with pectin; (naming the fruit) jelly with pectin;
(naming the citrus fruit) marmalade with pectin;
mincemeat; pickles and relishes; pineapple marmalade
with pectin; (naming the source of the
glucose) syrup; refiner's molasses; table molasses;
tomato catsup; tomato paste; tomato pulp;
tomato puree
(4) Soft drinks (4)
(5) Dried fruits and vegetables (5)
Column 1 Column 2 Column 3
Item No. Additive Permitted in or upon
19 S.10 Sulphurous acid (6) Gelatin (6)
continued continued
(7) Unstandardised foods [except food recognised as a (7)
source of thiamine and unstandardised preparations
of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
(8) Frozen mushrooms (8)
PART XI C
Food Additives that may be used as Class III Preservatives
Column 1 Column 2 Column 3
Item No.

try meat by-product]
(8) Frozen mushrooms (8)
PART XI C
Food Additives that may be used as Class III Preservatives
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 C.1 Calcium propionate Same foods as listed for propionic acid 2,0
2 C.2 Calcium sorbate Same foods as listed for sorbic acid Sa
s
3 P.1 Potassium sorbate Same foods as listed for sorbic acid Sa
s
4 P.2 Propionic acid (1) Bread; cheese (1)
(2) Unstandardised foods [except unstandardised pre- (2)
parations of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-products]
5 S.1 Sodium diacetate (1) Bread; cheese (1)
(2) Unstandardised foods [except unstandardised pre- (2)
parations of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-products]
6 S.2 Sodium propionate Same foods as listed for propionic acid 2,0
7 S.3 Sodium sorbate Same foods as listed for sorbic acid Sa
8 S.4 Sorbic acid (1) Bread (1)
(2) Cheese (2)
(3) Unstandardised foods except unstandardised pre- (3)
parations of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and

Cheese (2)
(3) Unstandardised foods except unstandardised pre- (3)
parations of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
( ) ;
(c) poultry meat and poultry meat by-product]
(4) Wine (4)
PART XI D
Food Additives that may be Used as Class IV Preservatives
Column 1 Column 2 Column 3
Item No.

meat and poultry meat by-product]
(4) Wine (4)
PART XI D
Food Additives that may be Used as Class IV Preservatives
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 A.1 Ascorbic acid (1) Fats and oils; lard; monoglycerides and diglycerides; (1)
shortening
(2) Unstandardised foods (2)
2 A.2 Ascorbyl palmitate or stearate (1) Fats and oils; lard; manoglycerides and diglycerides; (1)
shortening
(2) Unstandardised foods [except unstandardised pre- (2)
parations of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
3 B.1 Butylated hydroxyanisole (1) Fats and oils; lard; monoglycerides and diglycerides; (1)
(a mixture of 2-tertiary butyl- shortening
4-hydroxyanisole and 3-tertiary
butyl-4-hydroxyanisole)
(2) Dried breakfast cereals; dehydrated potato (2)
products
(3) Chewing gum (3)
(4) Essential oils; citrus oil flavours; dry flavours (4)
(5) Citrus oils (5)
(6) Partially defatted pork fatty tissue; partially (6)
defatted beef fatty tissue
(7) Vitamin A liquids for addition to food (7)
(8) Dry beverage mixes; dry desert and confection mixes (8)
Column 1
Item No.

efatted beef fatty tissue
(7) Vitamin A liquids for addition to food (7)
(8) Dry beverage mixes; dry desert and confection mixes (8)
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
3 B.1- Butylated hydroxyanisole (9) Active dry yeast (9
continued (a mixture of 2-tertiary butyl- (10) Soft drinks (10
4-hydroxyanisole and 3-tertiary
butyl-4-hydroxyanisole)-
continued
(11) Other unstandardised foods [except unstandardised (11
preparations of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
4 B.2 Butylated hydroxytoluene (3, (1) Fats and oils; lard; monoglycerides and diglycerides; (1)
5-ditertiary
butyl-4-hydroxytoluene)
shortening
(2) Dried breakfast cereals; dehydrated potato products (2)
(3) Chewing gum (3)
(4) Essential oils; citrus oil flavours; dry flavours (4)
(5) Citrus oils (5)

ed breakfast cereals; dehydrated potato products (2)
(3) Chewing gum (3)
(4) Essential oils; citrus oil flavours; dry flavours (4)
(5) Citrus oils (5)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(6) Partially defatted pork fatty tissue; partially defatted (6)
beef fatty tissue
(7) Vitamin A liquids for addition to food (7)
Column 1
Item No.

ia
(6) Partially defatted pork fatty tissue; partially defatted (6)
beef fatty tissue
(7) Vitamin A liquids for addition to food (7)
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
4 B.2- Butylated hydroxytoluene- (8) Parboiled rice (8)
continued 5-ditertiary butyl-4-hydroxytoluene) (9) Soft drinks (9)
continued
(10) Other unstandardised foods [except unstandardised (10
preparations of-
(a) meat and meat by-product (regulations 300 to 323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
5 C.1 Citric acid (1) Fats and oils; lard; monoglycerides and diglycerides; (1)
shortening
(2) Unstandardised foods [except unstandardised
preparations of-
(2)
(a) meat and meat by-product (regulations 300 to
323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
6 G.1 Gallates- (1) Edible fats and oils including shortenings (1)
dodecyl, octyl, propyl (2) Butter fat not intended for direct consumption or (2)
for use in recombined milk products
(3) Margarine (3)
7 G.2 Gallate propyl (1) Dried breakfast cereals; dehydrated potato products (1)
(2) Chewing gum (2)
(3) Essential oils; dry flavours (3)
Column 1
Item No.

Gallate propyl (1) Dried breakfast cereals; dehydrated potato products (1)
(2) Chewing gum (2)
(3) Essential oils; dry flavours (3)
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
7 G.2- Gallate propyl- (4) Citrus oils (4)
continued continued
(5) Soft drinks (5)
(6) Other unstandardised foods [except unstandardised (6)
preparations of-
(a) meat and meat by-product (regulations 300 to
323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
8 G.3 Gum guaiac (1) Fats and oils; lard; monoglycerides and diglycerides; (1)
shortening
(2) Unstandardised foods [except unstandardised
preparations of-
(2)
(a) meat and meat by-product (regulations 300 to
323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
9 L.1 Lecithin (1) Fats and oils; lard; monoglycerides and diglycerides; (1
shortening
(2) Unstandardised foods [except unstandardised
preparations of-
(2)
(a) meat and meat by-product regulations 300 to
323);
(b) fish; and

(1
shortening
(2) Unstandardised foods [except unstandardised
preparations of-
(2)
(a) meat and meat by-product regulations 300 to
323);
(b) fish; and

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
( ) ;
(c) poultry meat and poultry meat by-product]
10 L.2 Lecithin citrate (1) Fats and oils; lard; monoglycerides and diglycerides; (1)
shortening
(2) Unstandardised foods [except unstandardised
preparations of-
(2)
(a) meat and meat by-product (regulations 300 to
323);
(b) fish; and
(c) pountry meat and poultry meat by-product]
Column 1
Item No.

parations of-
(2)
(a) meat and meat by-product (regulations 300 to
323);
(b) fish; and
(c) pountry meat and poultry meat by-product]
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
11 M.1 Monoglycerides citrate (1) Fats and oils; lard, monoglycerides and diglycerides; (1)
shortening
(2) Unstandardised foods [except understandised
preparations of-
(2)
(a) meat and meat by-product (regulations 300 to
323);
(b) fish; and
(c) poultry meat and pountry meat by-product]
13 M.2 Monoisopropyl citrate (1) Fats and oils; lard; monoglycerides and diglycerides; (1)
shortening
(2) Unstandardised foods [except unstandardised
preparations
(2)
(a) meat and meat by-product (regulations 300 to
323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
13 T.1 L-tartaric acid (1) Fats and oils; lard; monoglycerides and diglycerides; (1)
shortening
(2) Unstandardised foods [except unstandardised
preparations of-
(2)
(a) meat and meat by-product (regulations 300 to
323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
14 V.1 Vegetable oils containing
tocopherols
(1) Fats and oils; lard; monoglycerides and diglycerides;
shortening
(1)
(2) Unstandardised foods [except unstandardised
preparations of-
(2)
(a) meat and meat by-product (regulations 300 to
323);
(b) fish; and
(c) poultry meat and poultry meat by-product]
Part XII
Food Additives that may be Used as Sequestering Agents
Column 1 Column 2 Column 3
Item No.

and
(c) poultry meat and poultry meat by-product]
Part XII
Food Additives that may be Used as Sequestering Agents
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 A.1 Ammonium citrate, dibasic Unstandardised foods Go
2 A.2 Ammonium citrate, monobasic Unstandardised foods Go
3 C.1 Calcium citrate Unstandardised foods Go
4 C.2 Calcium disodium (1) Ale; beer; light beer; malt liquor; porter; stout (1)
ethylenediaminetetraacetate (2) French dressing; mayonnaise; salad dressing;
unstandardised dressings and sauces
(2)
(3) Potato salad; sandwich spread (3)
(4) Canned shrimp and tuna (4)
(5) Canned crabmeat; lobster and salmon (5)
(6) Margarine (6)
(7) Cooked, canned clams (7)
5 C.3 Calcium phosphate, monobasic (1) Ice cream mix; ice milk mix; sherbet (1)
(2) Unstandardised dairy products (2)
6 C.4 Calcium phosphate, tribasic Ice cream mix; ice milk mix Go
7 C.5 Calcium phytate Glazed fruit Go

erbet (1)
(2) Unstandardised dairy products (2)
6 C.4 Calcium phosphate, tribasic Ice cream mix; ice milk mix Go
7 C.5 Calcium phytate Glazed fruit Go

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
p y
8 C.6 Citric acid (1) Pumping pickle, cover pickle and dry cure employed in the
curing of preserved meat or preserved meat by-product
(1)
(2) Unstandardised foods (2)
9 D.1 Disodium ethylenediaminete
traacetate
(1) Dressing and sauces (1)
(2) Sandwich spread (2)
(3) Cancel red kidney beans (3)
(4) Dried banana products (4)
Column 1
Item No.

aminete
traacetate
(1) Dressing and sauces (1)
(2) Sandwich spread (2)
(3) Cancel red kidney beans (3)
(4) Dried banana products (4)
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
10 G.1 Glycine Mono- and diglycerides 0.0
11 P.1 Phosphoric acid Mono- and diglycerides 0.0
12 P.2 Potassium phosphate, (1) Ice cream mix; ice milk mix; sherbet (1)
monobasic (2) Unstandardised foods (2)
13 P.3 Potassium pyrophosphate, Meat tenderisers Go
14 S.1 Sodium acid pyrophosphate (1) Canned sea foods; preserved beef and pork; (1)
preserved beef and pork by-products
(2) Ice cream mix; ice milk mix; pumping pickle (2)
for the curing of pork and beef cuts
(3) Unstandardised foods (3)
15 S.2 Sodium citrate (1) Ice cream mix; ice milk mix; sherbet; pumping pickle; cover
pickle and dry cure employed in the curing of preserved
meat or preserved meat by-product
(1)
(2) Unstandardised foods (2)
16 S.3 Sodium heametaphosphate (1) Preserved beef and pork; preserved beef and pork
by-products
(1)
(2) Canned seafoods (2)
(3) Ice cream mix; ice milk mix; pumping pickle for the curing of
pork and beef cuts
(3)
(4) Unstandardised foods (4)
17 S.4 Sodium phosphate, dibasic (1) Preserved beef and pork; preserved beef and pork
by-products
(1)
(2) Ice cream mix; ice milk mix; pumping pickle for the curing of
pork and beef cuts; sherbet
(2)
(3) Unstandardised foods (3)
18 S.5 Sodium phosphate, monobasic (1) Preserved beef and pork; preserved beef and pork
by-products
(1)
(2) Ice cream mix; ice milk mix; pumping pickle for the curing of
pork and beef cuts; sherbet
(2)
(3) Unstandardised foods (3)
Column 1
Item No.

s
(1)
(2) Ice cream mix; ice milk mix; pumping pickle for the curing of
pork and beef cuts; sherbet
(2)
(3) Unstandardised foods (3)
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
19 S.6 Sodium pyrophosphate, tetrabasic (1) Preserved beef and pork; preserved beef and pork
by-products
(1)
(2) Ice cream mix; ice milk mix; meat tenderisers; pumping
pickle for the curing of pork and beef cuts; sherbet
(2)
(3) Unstandardised foods (3)
20 S.7 Sodium tripolyphosphate (1) Preserved beef and pork; preserved beef and pork
by-products
(1)
(2) Pumping pickle for the curing of pork and beef cuts (2)
(3) Unstandardised foods (3)
21 S.8 Stearyl citrate Margarine 0.1
PART XIII
Food Additives that may be used as Starch Modifying Agents
Column 1 Column 2 Column 3
Item No. Additive Permitted in or upon
1 A.1 Acetic anhydride Starch
2 A.2 Adipic acid Starch
3 A.3 Aluminium sulphate Starch
4 E.1 Epichlohydrin Starch
5 H.1 Hydrochloric acid Starch
6 H.2 Hydrogen peroxide Starch

arch
2 A.2 Adipic acid Starch
3 A.3 Aluminium sulphate Starch
4 E.1 Epichlohydrin Starch
5 H.1 Hydrochloric acid Starch
6 H.2 Hydrogen peroxide Starch

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
y g p
7 M.1 Magnesium sulphate Starch
8 N.1 Nitric acid Starch
9 O.1 Octenyl succinic anhydride Starch
10 P.1 Peracetic acid Starch
11 P.2 Phosphorus oychloride Starch
12 P.3 Potassium permanganate Starch
13 P.4 Propylene oxide Starch
14 S.1 Sodium acetate Starch
15 S.2 Sodium bicarbonate Starch
16 S.3 Sodium carbonate Starch
17 S.4 Sodium chlorite Starch
18 S.5 Sodium hydroxide Starch
Column 1
Item No. Column 2
Additive
Column 3
Permitted in or upon
19 S.6 Sodium hypochlorite Starch
20 S.7 Sodium trimetaphosphate Starch
21 S.8 Succinic anhydride Starch
22 S.9 Sulphuric acid Starch
Part IV
Food Additives that may be used as Yeast Foods
Column 1 Column 2 Column 3
Item No.

S.8 Succinic anhydride Starch
22 S.9 Sulphuric acid Starch
Part IV
Food Additives that may be used as Yeast Foods
Column 1 Column 2 Column 3
Item No.

Additive Permitted in or upon
1 A.1 Ammonium chloride (1) Flour; whole wheat flour
(2) Bread
(3) Unstandardised foods
2 A.2 Ammonium phosphate (1) Bread
(2) Honey wine; wine
(3) Unstandardised bakery foods
3 A.3 Ammonium phosphate, (1) Bread
monobasic see regulation 332
(2) Ale; beer; light beer; malt liquor; porter; stout;
wine
(3) Unstandardised bakery foods
4 A.4 Ammonium sulphate (1) Bread
(2) Honey wine; wine
(3) Unstandardised bakery foods
5 C.1 Calcium carbonate (1) Bread
(2) Unstandardised bakery foods
6 C.2 Calcium chloride Unstandardised bakery foods
7 C.3 Calcium citrate Unstandardised bakery foods
8 C.4 Calcium lactate (1) Bread
(2) Unstandardised bakery foods
9 C.5 Calcium phosphate, dibasic (1)Bread
(2) Unstandardised bakery foods
Column 1
Item No.

Calcium lactate (1) Bread
(2) Unstandardised bakery foods
9 C.5 Calcium phosphate, dibasic (1)Bread
(2) Unstandardised bakery foods
Column 1
Item No.

Column 2
Additive
Column 3
Permitted in or upon
10 C.6 Calcium phosphate, monobasic (1) Bread
(2) Flour
(3) Unstandardised bakery foods
11 C.7 Calcium phosphate, tribasic Unstandardised bakery foods
12 C.8 Calcium sulphate (1) Bread
(2) Unstandardised foods
13 M.1 Manganese sulphate Ale; beer; lighacturing practice
14 P.1 Phosphoric acid Ale; beer; light beer; malt liquor; proter; stout
15 P.2 Potassium chloride (1) ale; beer; light beer; malt liqor; porter; stout
(2) Unstandardised bakery foods
16 P.3 Potassium phosphate; dibasic (1) Ale; beer; light beer; honey wine; wine; malt
liquor; porter; stout
(2) Unstandardised bakery foods
17 P.4 Potassium phosphate, Ale, beer, malt liquor; honey wine; lightb beer; wine;
17 P.4 Potassium phosphate, Ale, beer; malt liquor; honey wine; light beer; wine
monobasic porter stout

r, malt liquor; honey wine; lightb beer; wine;
17 P.4 Potassium phosphate, Ale, beer; malt liquor; honey wine; light beer; wine
monobasic porter stout

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
p
18 S.1 Sodium sulphate Unstandardised bakery foods
19 U.1 Urea Honey wine; wine
20 Z.1 Zinc sulphate Ale; beer; light beer; malt liquor; porter; stout
TWENTIETH SCHEDULE
(Regulation 389)
REASONABLE DAILY INTAKE FOR VARIOUS FOODS
Column 1
Name and Description
1. Alimentary pastes, dry .................................................................................................................................... 2. Beverage bases and mixes, flavoured, for addition to milk (ready to serve) ................................................. 3. Bread, 5 slices ................................................................................................................................................ 4. Butter .............................................................................................................................................................. 5. Buttermilk ........................................................................................................................................................ 6.

................................................................................................................................................... 6.

Cereals, breakfast or infant ............................................................................................................................ 7. Cereals, puffed ............................................................................................................................................... 8. Cheese (other than cottage cheese) .............................................................................................................. 9. Cheese, cottage .............................................................................................................................................. 10. Chocolate drink, chocolate milk .................................................................................................................... 11. Condensed milk ............................................................................................................................................. 12. Cream ............................................................................................................................................................ 13.

.................................................................................................................................................. 13.

Evaporated milk, evaporated skim milk ........................................................................................................ 14. Fish, shell fish ................................................................................................................................................ 15. Fruits, dried .................................................................................................................................................... 16. Fruits (other than banana, lemon, lime, watermelon) ................................................................................... 17. Fruits, banana ................................................................................................................................................ 18. Fruits, lemon .................................................................................................................................................. 19. Fruits, lime ..................................................................................................................................................... 20.

.................................................................................................................................................. 20.

Fruits, watermelon ......................................................................................................................................... 21. Fruit drinks, fruit nectars (ready to serve) ..................................................................................................... 22. Fruit drink bases, mixes and concentrates (ready to serve) ......................................................................... 23. Fruit juices (other than lemon juice and lime juice) ...................................................................................... 24. Fruit juices, lemon ......................................................................................................................................... 25. Fruit juices, lime ............................................................................................................................................. 26. Ice cream, milk ice ......................................................................................................................................... 27.

milk ice ......................................................................................................................................... 27.

Infant formulas, prepared (ready to serve) .................................................................................................... 28. Infant breakfast, ready breakfast (ready to serve) ........................................................................................ 29. Margarine ....................................................................................................................................................... 30. Meat, prepared meat ..................................................................................................................................... 31. Meat substitutes ............................................................................................................................................. 32. Milk, whole ..................................................................................................................................................... 33. Milk powder (reconstituted and ready to serve) ............................................................................................ 34.

.. 33. Milk powder (reconstituted and ready to serve) ............................................................................................ 34.

Recombined milk and reconstituted milk products ....................................................................................... 35. Molasses ........................................................................................................................................................ 36. Flavoured milk ............................................................................................................................................... 37. Nuts ................................................................................................................................................................ 38. Peanut butter ................................................................................................................................................. 39. Poultry meat, prepared poultry meat ............................................................................................................. 40. Skim milk, partly skimmed milk ..................................................................................................................... 41.

im milk, partly skimmed milk ..................................................................................................................... 41.

Flavoured skim milk ....................................................................................................................................... 42. Skim milk powder, partly skimmed milk powder (reconstituted and ready to serve) .................................... 43. Soup (ready to serve) .................................................................................................................................... 44. Sterilised milk, ultra high temperature heat-treated milk .............................................................................. 45. Vegetable juices ............................................................................................................................................ 46. Vegetables (other than baked beans and cooked potatoes) ........................................................................ 47. Vegetables, baked beans .............................................................................................................................. 48. Vegetables, cooked potatoes ........................................................................................................................ 49.

getables, cooked potatoes ........................................................................................................................ 49.

Yeast .............................................................................................................................................................. 50. Yoghurt, non-fat yoghurt ................................................................................................................................ TWENTY-FIRST SCHEDULE
(Regulation 409)

............................................................................................................... TWENTY-FIRST SCHEDULE
(Regulation 409)

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
FOODS TO WHICH A VITAMIN, MINERAL NUTRIENT OR AMINO ACID MA
Column 1
Food
1. Breakfast cereals Vitamin B1, vitamin
2. Fruit nectars, fruit drinks and bases, concentrates and mixes for fruit
drink and a mixture of vegetable juices Vitamin C
3. Infant cereal products Vitamin B1, vitamin
iodine
4. Margarine and other similar substitutes for butter Vitamin A, vitamin D
5. Alimentary pastes Vitamin B1, vitamin
6. Prepared infant formulas Vitamin A, vitamin C
d-pantothenic
vitamin K1, c
zinc, copper,
7. Flavoured beverage mixes and bases recommended for addition to milk Vitamin A, vitamin B
8. Foods represented as meat or fish substitutes Lysine, meth
9. Ready breakfast, instant breakfast and other similar breakfast replace-
ment foods, however described Vitamin A, vitamin B
10. Condensed milk, milk, standardised milk, sterilised milk, ultra-high
temperature heat-treated milk, milk power Vitamin D
11.

Vitamin A, vitamin B
10. Condensed milk, milk, standardised milk, sterilised milk, ultra-high
temperature heat-treated milk, milk power Vitamin D
11.

Reconstituted milk, reconstituted milk product, any flavoured milk
described in regulation 168, chocolate skimmed milk, partly skimmed
milk powder, any flavoured skimmed milk described in regulation 173 Vitamin A, vitamin D
12. Evaporated milk Vitamin C, vitamin
13. Evaporated skim milk Vitamion A, vitamin
14. Apple juice, reconstituted apple juice, grape juice, reconstituted grape
juice, pineapple juice, reconstituted pineapple juice, concentrated fruit juice
Vitamin C
15. Enriched flour Vitamin B1, vitamin
16. Salt, table salt, table salt substitutes Iodine (in the form o
TWENTY SECOND SCHEDULE
(Regulation 423)
STATUTORY INSTRUMENTS REVOKED
Statutory Instrument
Number Year of publication
2 1933 The Pub
W
108 1933 The Pub
Re
116 1962 The Pub
Re
79 1951 The Pub
314 1953 The Pub
244 1972 The Foo
215 1973 The Poi

Number Year of publication
2 1933 The Pub
W
108 1933 The Pub
Re
116 1962 The Pub
Re
79 1951 The Pub
314 1953 The Pub
244 1972 The Foo
215 1973 The Poi

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
SECTION 23-THE POISONOUS SUBSTANCES IN F OOD REGULATIONS
Regulations by the Minister
Statutory Instrument
215 of 1973
1. These Regulations may be cited as the Poisonous Substances in Food
Regulations. Title
2. In these Regulations unless the context otherwise requires- Interpretation
"Act" means the Food and Drugs Act. 3. Except as provided in these Regulations, a food named in Part I or Part II of the
Schedule hereto which contains in or upon it-
(a) any or all of the poisonous or harmful substances listed in amounts not
exceeding the quantities stated therein in parts per million (p.p.m.) for that
food; and
(b) no other poisonous or harmful substance;
is hereby exempted from the provision of paragraph (a) of section three of the Act.

.) for that
food; and
(b) no other poisonous or harmful substance;
is hereby exempted from the provision of paragraph (a) of section three of the Act.

Limits for poisonous
substances in food
SCHEDULE
Part I
Substance in parts per millio
Foods Arsenic Lead Copper Zinc Iron
Apple juice - 0.3 5.0 5.0 10
Apricot nectar 0.2 0.3 - 5.0 15
Grapefruit juice - 0.3 5.0 5.0 15
Grape juice - 0.3 5.0 5.0 15
Lemon juice - 1.0 5.0 5.0 15
Orange juice - 0.3 5.0 5.0 15
Peach nectar 0.2 0.3 5.0 5.0 15
Pear nectar - 0.3 5.0 5.0 15
Tomato juice - 0.3 5.0 5.0 15
Dextrose anhydrous 1.0 2.0 2.0 - -
Dextrose monohydrate 1.0 2.0 2.0 - -
Glucose syrup 1.0 2.0 5.0 - -
Dried glucose syrup 1.0 2.0 5.0 - -
Soft sugars 1.0 2.0 10.0 - -
White sugar 1.0 2.0 2.0 - -
Powdered sugar 1.0 2.0 2.0 - -
Lactose 1.0 2.0 2.0 - -
Cocoa butter 0.5 0.5 0.4 - 20
Refined oils and fats 0.1 0.1 0.1 - 1.5
Virgin oils 0.1 0.1 0.4 - 5.0
Canned foods and - - - - -
vegetables
Citric acid 1 10 50 50 -
Tartaric acid 1 10 50 50 -
Cream of tartar 2 20 50 50 -
Sodium bicarbonate 2 5 50 50 -
Baking powder 2 10 50 50 -

vegetables
Citric acid 1 10 50 50 -
Tartaric acid 1 10 50 50 -
Cream of tartar 2 20 50 50 -
Sodium bicarbonate 2 5 50 50 -
Baking powder 2 10 50 50 -

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Substance in parts per millio
Foods Arsenic Lead Copper Zinc Iron
Phosphoric acid 4 5 30 30 -
Calcium phosphate 4 5 30 30 -
Sodium potassium and 4 5 30 30 -
ammonium phosphates
Sodium and potassium 1 10 50 50 -
nitrates
Sodium nitrite 1 20 50 50 -
Aluminium compounds 3 10 50 50 -
Marine and fresh 5 10 100 100 -
water animal
products
Liver 1 2 150 100 -
Fresh fruits 2 7 50 50 -
Fresh vegetables 1 2 50 50 -
Gelatin 2 7 30 100 -
Gelling agents, 2 20 50 200 -
except gelatin
Dried herbs and 5 10 50 50 -
species
Beverages as 0.1 0.2 2 5 -
consumed and
bottled water
Tea 1 10 150 50 -
Edible bone meal 1 10 20 150 -
Fish protein 3.5 0.5 - - -
Other foods not - 0.5 - - -
specified
Part II
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.

h protein 3.5 0.5 - - -
Other foods not - 0.5 - - -
specified
Part II
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.

Aldicarb 2-methyl-2-(methylthio) 0.1
propionaldehyde O-(methyl
carbamoyl) oxime
Aldrin 1,2,3,4,10,10-hexachloro-1,4,4a, 0.2
5,8,8a-hexahydro-exo-1,4-
endo-5,8-dimethanonaphthalene 0.1
Aluminium Aluminium phosphide Phostoxin 0.1
phosphide 0.01
Anilazine 2,4-dichloro-6-(2-chloroanilino)- Dyrene 20
1,3,5-triazine 10
5
1.0
Atrazine 2-chloro-4-ethylamino-6- 0.25

hide Phostoxin 0.1
phosphide 0.01
Anilazine 2,4-dichloro-6-(2-chloroanilino)- Dyrene 20
1,3,5-triazine 10
5
1.0
Atrazine 2-chloro-4-ethylamino-6- 0.25

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
isopropylamino-1,3,5-triazine
0.02
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Azinphosmethyl S-[3,4-dihydro-4-oxobenzo(d)- Guthion 4.0
(1,2,3)-triazin-3-ylmethyl] 1.0
dimethyl 0.5
phosphorothiolothionate
Benomyl Methyl-N-[1-(butylcarbamoyl)- Benlate 15
2-benzimi-dazole]carbamate
2.0
1.0
0.2
Binapacryl 2-(1-methyl-n-propyl)4,6- Morocide 1.0
dinitrophenyl 0.5
2-methylcrotonate 0.3
0.2
Bonaid Ethyl 4-hydroxy-6,7- 0.4
diisobutoxy-3-quinoline
carboxylate
0.1
Bromophos 4-bromo-2,5-dichlorophenyl 1.5
dimethyl phosporothionate
Calcium cyanide Calcium cyanide 25
Captafol N-(1,1,2,2-tetrachloroethylthio)- Diflotan 15
3a,4,7,7a- 10
tetrahydrophthalimide 2.0
5
2.0
1.0
0.5
0.2
Captan N-(trichloro-methylthio)-3a,4, 40
7,7a-tetrahydrophthalimide 30
20
15
10

Diflotan 15
3a,4,7,7a- 10
tetrahydrophthalimide 2.0
5
2.0
1.0
0.5
0.2
Captan N-(trichloro-methylthio)-3a,4, 40
7,7a-tetrahydrophthalimide 30
20
15
10

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
5
Carbaryl 1-naphthyl methylcarbamate Sevin 10
7
5
0.5
3.0
2.5
1.0
0.5
0.2
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Carbofuran 2,3-dihydro-2,2,-dimethyl Furadan 0.5**
benzofuran-7-yl 0.2**
methylcarbamate 0.1**
Carbophenothion S-(4-chlorophenylthiomethyl) Trithion 2.0
diethyl Garrathion
phosphorothiolothionate
0.8

*
benzofuran-7-yl 0.2**
methylcarbamate 0.1**
Carbophenothion S-(4-chlorophenylthiomethyl) Trithion 2.0
diethyl Garrathion
phosphorothiolothionate
0.8

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
0.2
0.1
Chinomethionat 6-methyl-2-oxo-1,3-dithiolo Morestan 6.0
(4,5-b)-quinoxaline 4.0
3.0
1.5
1.0
0.75
Chlorbenside 4-chlorophenzyl 4-chlorophenyl 3.0
sulphide
Chlordane 1,2,4,5,6,7,8,8-octachloro- 0.3
3a,4,7,7a-tetrahydro-4,7-
methyleneindane
0.2
0.2
0.02
0.05
0.1
0.1
0.1
0.02
0.5
0.1
0.02
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
** Including its metabolite 2,3-dihydro-2,2-dimethyl-3-hydroxy-7-benzofuranyl N-methylcarbamate.

e to application to protect food against pest attack.
** Including its metabolite 2,3-dihydro-2,2-dimethyl-3-hydroxy-7-benzofuranyl N-methylcarbamate.

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack. ** Including its metabolite 2,3-dihydro-2,2-dimethyl-3-hydroxy-7-benzofuranyl N-methylcarbamate. Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.

2,3-dihydro-2,2-dimethyl-3-hydroxy-7-benzofuranyl N-methylcarbamate. Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.

Chlordane- 1,2,4,5,6,7,8,8-octachloro- 0.02
continued 3a,4,7,7a-tetrahydro-4,7- 0.05
methyleneindane-
continued 0.05
0.02
Chlorfenson 4-chlorophenyl ovex 5.0
4-chlorobenzenesulphonate Ovotran 3.0
Chlorfenvinphos 2-chloro-1-(2,4-dichloro- Birlane 0.4
phenyl) vinyl diethyl 0.2
phosphate 0.2
0.1
0.05
Clopidol 3,5-dichloro-2,6-dimethyl-4- 25
(Coyden 25) pyridinol
10
Chlorobenzilate Ethyl 4,4'- 5.0
dichlorodiphenylglycollate or
ethyl 4,4'-dichlorobenzilate 1.0
0.2
1.0
Chlorphenamidine N N-dimethyl-N'-(2-methyl-4- 5.0
chlorophenyl)-formamidine 4.0
3.0
Chlorphenamidine N N-dimethyl-N'-2(-methyl-4- 5.0
hydrochloride chlorophenyl)-formamidine
hydrochloride
4.0
3.0
2.0
0.5
Chlorpropham Isopropyl N-(3-chlorophenyl) Chloro-IPC 50
carbamate CIPC
Chloropropylate Isopropyl 4,4'-dichlorobenzilate 3.0
1.0
Chlorthal methyl Dimethyl ester of 2,3,5,6-tetra- Daethal 5
chloroterephthalic acid
2.0

CIPC
Chloropropylate Isopropyl 4,4'-dichlorobenzilate 3.0
1.0
Chlorthal methyl Dimethyl ester of 2,3,5,6-tetra- Daethal 5
chloroterephthalic acid
2.0

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
1.0
0.05
Coumaphos 3-chloro-4-methyl-7-coumarinyl Co-Ral 0.05
diethyl phosphorothionate 0.5
Crufomate 4-tertiary butyl-2-chlorophenyl 0.05
methyl-N- 1.0
methylphosphoroamidate
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Dalapon-Na Sodium 2,2 dichloropropionate Dowpon 35
Radapon 30
15
10
5
3.0
2.0
1.0
DDT 1,1,1-trichloro-2,2-di-(4- Arkotine 7
chlorophenyl)ethane
1.0
3.5
0.5
1.25
0.5

ium 2,2 dichloropropionate Dowpon 35
Radapon 30
15
10
5
3.0
2.0
1.0
DDT 1,1,1-trichloro-2,2-di-(4- Arkotine 7
chlorophenyl)ethane
1.0
3.5
0.5
1.25
0.5

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Dehydroacetic 3-acetyl-6-methyl-2,4-pyran- 65
acid (sodium salt) dione, sodium salt
10
Demeton A mixture of diethyl 2- 1.25
(ethylthio)ethyl
phosphorothionate and
diethyl-2-(ethylthio)ethyl
phosphorothiolate
0.75
0.5
0.2
Diazinon Diethyl 2-isopropyl-6-methyl- Basudin 0.7
4-Pyrimidinyl
phosphorthionate 0.5
0.7
0.5
0.1
0.5
0.5
0.7
2.0
0.7
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Dibromo- 1,2,dibromo-3-chloropropane Fumazone 130
chloropropane Nemagon 125
Fumagon 75
50

ame Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Dibromo- 1,2,dibromo-3-chloropropane Fumazone 130
chloropropane Nemagon 125
Fumagon 75
50

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
25
20
10
5
Dichlone 2,3-dichloro-1,4-naphtho- 15
quinone 3.0
Dichlorvos 2,2 dichloro-vinyl dimethyl DDVS 5.0
DDVP phosphate Nogos 2.0
Vapona
0.5
2.0
0.5
0.5
1.0
0.5
0.1
0.05
0.05
0.02
0.1
Dicloran 2,6-dichloro-4-nitroaniline Botran 20
Allisan
15
5
1.0
0.25
Dicofol 2,2,2-trichloro-1,1-di(4- Kelthane 5
chlorophenyl)ethanol
Dieldrin 1,2,3,4,10,10-hexachloro-6,7- 0.1
epoxy-1,4,4a,5,6,7,8,8a-
octahydro-exo-1,4-endo exo-
5,8 dimethanonaphthalene

lthane 5
chlorophenyl)ethanol
Dieldrin 1,2,3,4,10,10-hexachloro-6,7- 0.1
epoxy-1,4,4a,5,6,7,8,8a-
octahydro-exo-1,4-endo exo-
5,8 dimethanonaphthalene

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
0.1
0.05
0.02
0.2
0.2
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Dieldrin- 1,2,3,4,10,10-hexachloro-6,7- 0.15
continued epoxy-1,4,4a,5,6,7,8,8a-
octahydro-exo-1,4-endo exo- 0.02
5,8 dimethanonaphthalene-
continued 0.1
Dimethoate Dimethyl S-(N- 2.0
methylcarbamoylmethyl)
phosphorothiolothionate
1.0
2.0
Dioxathion 1,4-dioxan-2,3-ylidene Delnav 5.0
bis(OO-diethyl) 2.0
phosphorothiolothionate 3.0
1.0
Diphenyl Biphenyl, or phenyl 110
benzene
Diphenamid NN-dimethyl-2,2- 1.0
diphenylacetamide 0.1
Diphenylamine Diphenylamine
Diquat(cation) 9,10-dihydro-8a,10a- 5
diazoniaphenanthrene ion 2.0
0.1
0.1
0.1
Disul-sodium Sodium 4,dichlorophenoxy 2.0
ethyl sulphate 6
Disulfoton Diethyl S-[2-(ethylthio)ethyl] 0.75
phosphorothiolothionate

ion 2.0
0.1
0.1
0.1
Disul-sodium Sodium 4,dichlorophenoxy 2.0
ethyl sulphate 6
Disulfoton Diethyl S-[2-(ethylthio)ethyl] 0.75
phosphorothiolothionate

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
0.5
0.3
0.1
Diuron 3-(3,4-dichlorophenyl)-1,1 7
dimethylurea 1.0
Dodine Dodecylguanidine acetate Melprex 5
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Dodine- Dodecylguanidine acetate- 10
continued continued 2.0
0.3
0.2
Endosulfan 6,7,8,9,10,10-hexachloro- Thiodan 30
1,5,5a,6,9,9a-hexahydro- Thionex 2.0
6,9-methano-2,4,3-benzo(e) 0.5
dioxathiepin-3-oxide 0.2
0.1
Endrin 1,2,3,4,10,10-hexachloro-6,7- 0.1
epoxy-1,4,4a,5,6,7,8,8a-
octahydro-exo-1,4-exo-5,8- 0.2
dimethanonaphthalene
0.02
0.02
1.0
0.2

-oxide 0.2
0.1
Endrin 1,2,3,4,10,10-hexachloro-6,7- 0.1
epoxy-1,4,4a,5,6,7,8,8a-
octahydro-exo-1,4-exo-5,8- 0.2
dimethanonaphthalene
0.02
0.02
1.0
0.2

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
EPN Ethyl 4-nitrophenyl 3.0
phenylphosphonothionate
0.5
0.05
Ethion Tetraethyl SS'-methylene bis 2.0
(phosphorothiolothionate) 1.0
0.5
7
2.5
Etoxyquin 1,2-dihydro-6-ethoxy-2,2,4- 3.0
trimethylquinoline
Ethylene 1,2-dibromoethane 75
dibromide EDB
50
40
30
25
10
5
Fenchlorphos Dimethyl 2,4,5-trichlorophenyl 7.5
phosphorothionate
0.05
0.04
Fenitrothion Dimethyl 3-methyl-4- Sumithion 2.0
nitrophenyl phosphorothionate Folithion 0.05
Danathion
0.3
0.2
0.1
0.05
0.03
0.02
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*

occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Fentin acetate Triphenyl tin acetate Brestan 1.0
Fentin hydroxide Triphenyl tin hydroxide } Du-ter 0.2
0.1
0.05
Fensulfothion Diethyl 4-(methylsulphinyl) 01
phenyl phosphorothioate
0.05
0.02
0.02
Fenthion Dimethyl 3-methyl-4- Lebaycid 2.0
methylthiophenyl
phosphorothionate 1.0
0.5
0.2
Fenazaflor Phenyl 5,6-dichloro-2- Lovozal 2.0
trifluoromethylebnzimidazole-
1-carboxylate
Ferbam Ferric dimethyldithiocarbamate 7
0.1

nate 1.0
0.5
0.2
Fenazaflor Phenyl 5,6-dichloro-2- Lovozal 2.0
trifluoromethylebnzimidazole-
1-carboxylate
Ferbam Ferric dimethyldithiocarbamate 7
0.1

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Folpet N-(trichloromethylthio) Phaltan 30
phthalimide 25
15
10
5
2.0
Fonolos O-ethylphenyl 0.1
ethylphosphonothiolathionate
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Formothion S-(N-formyl-N- 0.3 S
methylcarbamoylmethyl) 2.0 B
dimethyl
phosphorothiolothionate
Glyodin 2-heptadecyl-2-imidazoline Crab 5 A
acetate Fungicide p
341
Heptachlor 1,4,5,6,7,8,8-heptachloro- 0.15 M
3a,4,7,7a-tetrahydro-4,7-
methanoindene 0.2 F
0.02 R
0.05 V
0.2 C
0.5 C
0.01 C
HHC (BHC) Mixed isomers of 1,2,3,4,5,6- 1.0 A
hexachlorocyclohexane
1.0 n

,4,7,7a-tetrahydro-4,7-
methanoindene 0.2 F
0.02 R
0.05 V
0.2 C
0.5 C
0.01 C
HHC (BHC) Mixed isomers of 1,2,3,4,5,6- 1.0 A
hexachlorocyclohexane
1.0 n

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Hydrogen cyanide Hydrogen cyanide 75 R
6 F
Lindane Gamma isomer of benzene 0.5 R
hexachloride 3.0 V
3.0 C
2.0 F
1.0 M
0.2 E
0.1 M
0.7 P
Linuron 3-(3,4-dichlorophenyl)-1- 1.0 C
0.25 M
Malathion S-[1,2-di(ethoxycarbonyl)ethyl] Maladrex 8 R
dimethyl
phosphorothiolothionate 2.0 W
4.0 C
8 B
ra
e
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Malathion- 8
continued
6
5
3.0
2.0
1.0
0.5
Maleic hydrazide 6-hydroxy-3-(2H)-pyridazinone 50
30

emical name if any, in Tolerance*
use in Zambia p.p.m.
Malathion- 8
continued
6
5
3.0
2.0
1.0
0.5
Maleic hydrazide 6-hydroxy-3-(2H)-pyridazinone 50
30

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
15
Mancozeb A complex of zinc and maneb Dithane M-45 2.0
containing 20% manganese
and 2.5% zinc
1.0
Maneb Manganese ethylene-1,2- Dithane M-22 2.0
bisdithiocarbamate 10
7
0.1
Mercapto- Mercaptobenzothiazole 0.1
benzothiazole
Methomyl 1-(methylthio)ethylidenea Lannate 5
mino N-methylcarbamate 0.2
0.1
Methoxychlor 1,1,1-trichloro-2,2-di- 14
(4-methoxyphenyl)ethane

zothiazole
Methomyl 1-(methylthio)ethylidenea Lannate 5
mino N-methylcarbamate 0.2
0.1
Methoxychlor 1,1,1-trichloro-2,2-di- 14
(4-methoxyphenyl)ethane

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Methoxychlor- 14
continued
7
3.0
2.0
1.0
Methyl bromide Bromomethane Dowfume 100
50
20
10
0.5
Methyl ester of Methyl ester of -naphthalene 9
-naphthalene acetic acid
acetic acid
Methyl formate Methyl formate 250
Mevinphos 2-methoxy-carbonyl-1- Phosdrin 0.25
methylvinyl dimethyl
phosphate
0.25
Monuron 3-(4-chlorophenyl)-1,1- 7
dimethylurea 1.0
Nabam Disodium ethylene-1,2- 7
bisdithiocarbamate

Phosdrin 0.25
methylvinyl dimethyl
phosphate
0.25
Monuron 3-(4-chlorophenyl)-1,1- 7
dimethylurea 1.0
Nabam Disodium ethylene-1,2- 7
bisdithiocarbamate

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Naled 1,2-dibromo-2,2-dichloroethyl Dibrom 0.5
dimethyl phosphate
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Naled 0. 5
continued
1.0
3.0
Nicotine -3-(1-methyl-2-pyrrolidyl) 2.0
pyridine

me,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Naled 0. 5
continued
1.0
3.0
Nicotine -3-(1-methyl-2-pyrrolidyl) 2.0
pyridine

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Omethoate Dimethyl S-(N- 2.0
methylcarbamoyl-methyl)
phosphorothioate
1.0
0.2
0.1
0.04
0.02
Omite 2-(P-T-butylphenoxy) 3.0
cyclohexyl propargyl sulphite 3.0
4.0
7
30
Paraquat 1,1'-dimethyl-4,4'- Gramoxone 0.2
bipyridylium ion 0.1
0.05
0.7
1.0
0.5
Parathion Diethyl 4-nitrophenyl Folidol 0.7
phosphorothionate
1.0
0.5
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Parathion-methyl Dimethyl 4-nitrophenyl 0.2
phosphorothionate
1.0
0.05
- 1,1-dichloro-2,2-bis Perthane 15
(4-ethylphenyl)ethane

*
use in Zambia p.p.m.
Parathion-methyl Dimethyl 4-nitrophenyl 0.2
phosphorothionate
1.0
0.05
- 1,1-dichloro-2,2-bis Perthane 15
(4-ethylphenyl)ethane

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
2-phenyl phenol 2-hydroxydiphenyl 120
(and sodium 25
salts) 20
15
10
3.0
Phorate Diethyl S-(ethylthiomethyl) 0.5
phosphorothiolothioate 0.3
0.1
Phosalone S-(6-chloro-2-oxobenzoxazolin- 4.0
3-yl)methyl diethyl 6
phosphorothiolothionate 10
Phosmet OO-dimethyl phtalimidomethyl Imidan 5
phosphorothionate 7
10
Phosphamidon 2-chloro-2-diethylcarbamoyl-1- 0.1
1-methylvinyl dimethyl 0.5
phosphate 0.4
0.2
0.1
0.2
Piperonyl 5-[2-(2-butoxyethoxy)ethoxy- 20
butoxide methyl]-6-propyl-1,3- 8
benzodioxole
1.0
Pyrethrins 4 hydroxy-3-methyl 2-(2,4- 3.0
pentadienyl)-2-cyclopenten- 1.0
1-one-2,2-dimethyl-3(2-&
methyl-propenyl)cy
clopropane-carboxylate and
4-hydroxy-3-methyl-2-(2,4- 0.1
pentadienyl)-2-cyclopenten-
1-one 1-methyl 3-carboxy-
a,2,2-trimethylcyclopropane-
acrylate ester
Quinomethionate 6-methyl-2-oxo-1,3-dithiolo Morestan 6
(4,5-b)-quinoxaline 4.0

-
1-one 1-methyl 3-carboxy-
a,2,2-trimethylcyclopropane-
acrylate ester
Quinomethionate 6-methyl-2-oxo-1,3-dithiolo Morestan 6
(4,5-b)-quinoxaline 4.0

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
3.0
1.5
1.0
0.75
Quintozene Pentachloronitrobenzene 10
5
1.0
0.3
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Quintozene- 0.2
continued 0.1
0.03
0.02
0.01
Schradan bis-NNN'N'-tetramethyl- 0.75
phosphorodiamidic anhydride
Simazine 2-chloro-4,6-bis(ethylamino)- 10
1,3,5-triazine 0.5
0.25
0.02
Sodium O-phenyl phenol, sodium salt 125
orthophenyl 25
phenate 20
15
10
5
Sutan S-ethyl-NN-di-iso 0.1
butylthiolcarbamate

1,3,5-triazine 0.5
0.25
0.02
Sodium O-phenyl phenol, sodium salt 125
orthophenyl 25
phenate 20
15
10
5
Sutan S-ethyl-NN-di-iso 0.1
butylthiolcarbamate

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Tecnazene 1,2,4,5-tetrachloro-3- Fusarex 25
nitrobenzene
Tetrachlorvinphos Cisisomer of 2-chloro-1-(2,4,5- Gardona 10
trichlorophenyl)vinyl
dimethyl phosphate
8
0.75
0.1
Tetradifon 2,4,4',5-tetrachlorodophenyl 100
Sulphone 30
10
5
2.0
1.0
TDE 1,1,dichloro-2,2-di- 7
(4 chlorophenyl)ethane
3.5
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
TDE- 1.0
continued
Tetrasul 4-chlorophenyl 2,4,5- 0.1
trichlorophenyl sulphide
Thiabendazole 2-4(4'-thiazolyl)benzimidazole Tector 6
3.0
0.4
Thiram Bis(dimethylthiocarbamoyl) 7
disulphide
1.0
0.5

4,5- 0.1
trichlorophenyl sulphide
Thiabendazole 2-4(4'-thiazolyl)benzimidazole Tector 6
3.0
0.4
Thiram Bis(dimethylthiocarbamoyl) 7
disulphide
1.0
0.5

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Toxaphene Chlorinated camphene having a 7
chlorine content of 67-69%
7
5
2.0
Tricyclohexyltin Tricyclohexyltin hydroxide 2.0
hydroxide
Trifluralin 2,6-dinitro-NN-dipropyl-4- Treflan 1.0
trifluoromethylamiline 0.5
Trizone Methylbromide with added 25
chloropierin and propargyl
bromide
40
60
Zineb Zinc ethylene-1,2- Dithane Z-78 60
bisdithiocarbamate 25
7

line 0.5
Trizone Methylbromide with added 25
chloropierin and propargyl
bromide
40
60
Zineb Zinc ethylene-1,2- Dithane Z-78 60
bisdithiocarbamate 25
7

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
Trade name,
Common name Chemical name if any, in Tolerance*
use in Zambia p.p.m.
Zineb-continued
1.0
Ziram Zinc dimethyldithiocarbamate 7
0.1
2,4-D (2,4-dichlorophenoxy)acetic 0.2
acid
*Also includes practical residue limits occurring in foods not necessarily due to application to protect food against pest attack.
SECTION 23-THE F OOD AND DRUGS (F OOD IN AIRTIGHT CONTAINERS ) REGULATIONS
Regulations by the Minister
Statutory Instrument
41 of 1992

st pest attack.
SECTION 23-THE F OOD AND DRUGS (F OOD IN AIRTIGHT CONTAINERS ) REGULATIONS
Regulations by the Minister
Statutory Instrument
41 of 1992

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
1. These Regulations may be cited as the Food and Drugs (Food in Air tight
Containers) Regulations, and shall come into operation on the 7th day of February, 1992. Title and
commencement
2. No person shall sell or shall prepare, keep, transmit or expose for sale, without
reasonable excuse, any articles of food which is packed in an airtight receptacle if such
receptacle:
(a) is blown to such a degree that:
Sale of food packed in
airtight receptacles
(i) there is bulging of the flat or concave sides or ends; or
(ii) gas escapes from it on puncturing; or
(b) is extensively rusted; or
(c) is damaged so that it is not airtight; or
(d) shows evidence of having been punctured and the puncture is re-sealed. SECTION 23-THE F OOD AND DRUGS (T ARIFF OF F EES)
REGULATIONS
Regulations by the Minister
Statutory Instrument
87 of 1992
Act No. 13 of 1994
1. These Regulations may be cited as the Food and Drugs (Tariff of Fees)
Regulations. Title
2.

ster
Statutory Instrument
87 of 1992
Act No. 13 of 1994
1. These Regulations may be cited as the Food and Drugs (Tariff of Fees)
Regulations. Title
2.

There shall be paid, the tariff of fees set out in the Schedule for the analysis,
examination and certification of food, drugs and cosmetics conducted by the Public
Analyst. Fees and Charges
3. Without prejudice to the generality of regulation 2, such tariff of fees shall not be
paid for samples submitted by authorised officers. Exemptions
SCHEDULE

t prejudice to the generality of regulation 2, such tariff of fees shall not be
paid for samples submitted by authorised officers. Exemptions
SCHEDULE

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia
(Regulation 2)
1. Chemical Analysis: Fee units
Specific gravity 26
Total Soluble Solids (by Refractometer) 20
Moisture 20
Fat (by Gerber Method) 26
Fat (by Wener-Schmid or Rose-gottiel 36
Crude Protein 40
Carbohydrates (by difference) 16
Acidity 14
Total Sugars 20
Reducing Sugars 38
Starch 28
Preservatives:
(i) Benzoic Acid 26
(ii) Others 36
Identification of food colours 26
Total volatile Nitrogen 32
Vitamins 52
Additives in foods 60
Crude fibre 32
Gluten 26
Physical examination of foods (including labelling) 14
Organoleptic test 66
2.

Nitrogen 32
Vitamins 52
Additives in foods 60
Crude fibre 32
Gluten 26
Physical examination of foods (including labelling) 14
Organoleptic test 66
2.

Complete Chemical Analysis of:
(a) Alcoholic drinks-
(i) Beer 52
(ii) Wines and Spirits 108
(b) Milk Products:
(i) Liquid milk 36
(ii) Dried and condensed milk 44
(iii) Fermented milk products 32
(iv) Ice Cream 44
(v) Cheese/butter/margarine 60
(c) Fats and Oils 76
(d) Fruits, Vegetables and their products:
(i) Jams and marmalades 38
(ii) Ketchups, puree and sauces 52
(iii) Fresh produce 32
(e) Grain and Bakery products:
(i) Physical examination 20
(ii) Grain meal flour 52
(iii) Wheat flour 52
(iv) Baked products 38
(f) Meat and Meat products:
(i) Prepared/processed/cured meats 44
(ii) Unprocessed meats 66
(g) Soft Drinks:
(i) Carbonated 36
(ii) Uncarbonated (juices, cordials and syrups) 40
(h) Beverages (tea, coffee and cocoa) 54

The Laws of Zambia
Copyright Ministry of Legal Affairs, Government of the Republic of Zambia