1 
 FOOD ACT No.26 of 1980  
 
REGULATIONS made by the Minister of Health under section 32 of the Food Act No. 26 of 
1980 in consultation with the Food Advisory Committee.  
 
  
                   Minister of Health, Nutrition  
                       and Indigenous Medicine    
Colombo…….201 9 
 
Food (Fish & F ish Products) Regulations – 2020 
 
1. These regulations may be cited as the Food (Fish and F ish Products) Regulations – 2020  
and shall come into operation from…………  
……..  
2. Fish means cold blooded (ectothermic) aquatic ve rtebrates including crustacean, cephalopods, molluscs and 
other aquatic life that is edible to human beings, harvested from marine, brackish water or fresh water 
source s. Fish exclude amphibians and aquatic reptiles.  
 
 
Part  I  
 
Fresh Fish  
 
3. a)Fresh Fish means fish, whole or prepared, including vacuum or M odified Atmosphere  packaging,  
which have not undergone any treatment to ensure preservation other than chilling after catching from 
marine or freshwater sources. It also includes fish roe.  
b) Essential quali ty factors of fresh fish are bright, transparent, convex full eyes , bright red/ pink gills 
without    
               mucus, transparent and aqueous surface slime ,firm and elastic flesh that springs back when pressed gently  
           with the finger , shiny ski n with scales adhering tightly and no discolouration.  
 
4. Fresh Fish shall not contain more than -  
  
                (i) 100 mg/kg of H istamine, and  
               (ii)  5 mg/kg  of formaldehyde.  
a) 
5. Fresh fish, crustaceans and cephalapods shall conform to  the following microbiological 
standards:  
 
                       Microorganism                    Limit (cfu)  
Finfish  Crustaceans  Cephalopods  
(1) Aerobic plate count per gram  1 x 107 1 x 107 1 x 106 
(2) Escherichia coli  MPN  per gram  5 x 102 5 x 102 2 x 101 
(3)  Salmonella in 25 g ram Absent  Absent  Absent  
(4)  Vibrio cholera e in 25 g ram Absent  Absent  Absent  
(5) Vibrio parahaemolytca  per gram  1 x 103 1 x 103 1 x 103 
 
     5. Fresh fish shall not contain more than  
 2 
   (a) 0.3*  mg/kg Lead (as Pb)  
                    (b) 0.1 mg/kg Arsenic (as As)  
                    (c) 0.05**  mg/kg Cadmium (as Cd)  
                    (d) 1.0 mg/kg Mercury ( as Hg)  
                              *muscle meat of fish and Cephalo pods,  0.5 for Crustaceans and 1.5 0 for bivalve m olluscs                            
                            ** muscle meat of fish,  0.10 for mackerel, tuna & bichique, 0.15 f or bullet tuna , o.25 for anchov y, swordfish ,  sardine, 0.5 for        
                                Crustaceans ,  1.0 for bivalve molluscs  and Cephalo pods  without viscera                           
   
    6.Transportation of fresh fish shall be such that the temperature is maintained at 00C to 70C. 
 
  7.The water used for manufacturing i ce which is used for storage of fresh fish  shall conform to    
     the requirements laid down in SLS 6 14 for Potable water. 
 
Part  II  
 
                                                                                    Chilled Fish  
8.Chilled Fish are fish which are cooled to a temperature approac hing melting ice ( -1 ºC to +4  ºC ). 
Chilled fish are not frozen and the water remains in the liquid state. Chilled fish shall have visual quality 
characteristics similar to freshly caught fish . 
 
 
9. Chilled fish shall not contain more than -  
  
                   (i) 100 mg/kg of H istamine, and  
                  (ii)    5 mg/kg of formaldehyde.  
 
  10.(i)  Chilled fish, crustaceans and cephalapods shall conform to the  microbiological limits for  
            the corresponding values for the fresh products ;  
 
     (ii) Chilled bivalves shall conform to the following microbiological limits:  
 
                          Microorganisn  Limit(cfu)  
(1) Aerobic Plate Count per gram  1 x 106 
(2) Escherichia coli  MPN per gram  46 
(3) Salmonella  per 25 gram  Absent  
(4) Vibrio parahaemolytca  per gram  1 x 103 
(5) Vibrio cholera  per 25 gram  Absent  
 
 
11. Chilled fish  shall not contain more than  
                      
  (a) 0.3*  mg/kg Lead (as Pb)  
                    (b) 0.1 mg/kg Arsenic (as As)  
                    (c) 0.05 ** mg/kg Cadmium (as Cd)  
                    (d) 1.0 mg/kg Mercury (as Hg)  
                               *muscle meat of fish and Cephalo pods,0.5 for Crustaceans and 1.5 0 for bivalve molluscs                            
                              ** muscle meat of fish,0.10 for mackerel, tuna & bichique, 0.15 for bullet tuna , o.25 for anchovy,swordfish ,sardine, 0.5 for           
                                   Crustaceans ,  1.0 for bivalve molluscs  and Cephalo pods  without viscera                           
                            3 
 12.Transportation of chilled fish shall be such that the  temperature is maintained between 0oC to 
70C. 
 
 Part  III 
 Frozen Fi sh 
13. Frozen fish means fish that have been subjected to a freezing process to reach a core temperatu re of     
(minus) -18°C or less after temperature stabilization.  
 
14. Fresh, clean,  wholesome fish which do not show any sign of spoilage shall be used for 
preparing frozen fish.  
15. Frozen fish , after thawing , shall be free from foreign matter, blood clots, bruise s, 
dehydration,  discolouration, any abnormal textural properties and/or foul odour.  
16. Frozen fish, after thawing, shall have the characteristic colour and odour of the particular 
variety of fish .  
17.  Frozen fish, after thawing, shall have   flesh which is firm and not mushy  or gelat inous.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              
 
18. Frozen fish shall not contain more t han -  
  
                (i) 100 mg/kg of H istamine, and  
               (ii)  5 mg/kg of formaldehyde.      
 
19. (i)Frozen fish, crustaceans and cephalapods shall conform to the  microbiological limits 
for the corresponding  values for the fresh products ;  
 
              (ii) Frozen bivalves shall conform to the microbiological limits for chilled bivalves . 
 
20. a)Quick Frozen whole fish, fish fillets,  steaks and minced fish may cont ain the food 
additives given in Schedule I. ; 
b) Quick frozen lobsters may contain  
          (i)sodium ascorbate(INS 30 1), potassium ascorbate (INS 303 ) at 400mg/kg    
              maximum expressed as ascorbic acid ; 
           (ii) food additives marked with an * in Schedule I.   
21. Frozen fish shall not contain more than  
 
  (a) 0.3*  mg/kg Le ad (as Pb)  
                    (b) 0.1 mg/kg Arsenic (as As)  
                    (c) 0.05**  mg/kg Cadmium (as Cd)  
                    (d) 1.0 mg/kg Mercury (as Hg)  
                               *muscle meat of fish and Cephalo pods,0.5 for Crustaceans and 1.50 for bivalve molluscs                            
                              ** muscle meat of fish,0.10 for mackerel, tuna & bichique, 0.15 for bullet tuna , o.25 for anchovy,swordfish ,sardine, 0.5 for     
                                   Crustac eans, 1.0 for bivalve molluscs  and Cephalo pods  without viscera                           
   
    22.Temperatures during transportation and storage of frozen fish and frozen fishery products   
         shall be maintained below minus( -)18oC, with possibly br ief upward fluctuations of not          4 
          more than 3oC during transport . 
 
 
 
 
Part IV 
 
Canned Fish  
 
                                                    . 
23.Canned ‘X’ fish  in named packing media shall be fish preserved by thermal sterilization  
     in sealed containers (cans, bottles, laminate packs etc.). It shall be prepared from clean,    
     wholesome fish( fresh or frozen ), potable water, its own juice, sauce, brine, edible  
     vegetable oils, refine d fish oils or other suitable liquid p acking medium  including curry  
     medium. It shall be heat processed in an appropriate manner before or after being  
     hermetically sealed in containers so as to prevent spoilage.  
 
(i)  The can  shall have received a Scheduled Process  exactly  follow ed, control led and  
      monitor ed. T he Scheduled Process shall have been established by a Processing Authority,  
      which is recognize d by the regulatory agency to achieve commercial sterility (shelf  
       stability) .  
                                                                                                                                   
(ii) The can shall not show any sign of swelling, denting, seam defects, corrosion or other  
         deformations when observed externally.  Insignificant corrosion and deformation due to  
         bad handling shall not be considered as visual defects.  
 
(iii) The can shall give a negative air pressure when punctured.  If round cans are used, the  
         vacuum shall be not less than 100 mm of Hg (13.33 kPa), when measure d at 27 °C ± 2 °C   
        with a vacuum gauge of the piercing type or an electric vacuum recorder.  
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               
 
(iv) Canned fish may contain - 
 
(a)  hydrolyzed edible protein;  
      (b)  spices, spice oils or spice extracts;  
      (c)  vegetable s; 
      (d) natural flavour ing substances ; 
      (e) tomato paste/sauce ; 
      (f) other sauce s; 
     (g) seasonings;  
                 (h) vinegar;  
                 (j) natural smoke flavour and extracts .         
 
       (v)  Canned fish shall not contain - 
 
                 (a)   more than 100 mg/kg Histamine;  
    (b)  viscera , kidney,extremity of the anal canal and large bones ;                                                                                                                                    5 
                  (c) scales, heads, tails, fins  unless prod uct is descr ibed as having them  ; 
                 (d) units of mushy and brittle texture indicating poor quality.  
 
(vi)     Canned fish shall be free from - 
  
(a) parasites ;  
                (b) skin damage and exces sive blemishes in the flesh;  
                (c) excessi vely soft, mushy, tough or rubbery flesh texture ; 
                (d) unsightly deposits of exuded fish protein curd, loose scales, hard scales, scuta,  
                      fibre, sand, grit,  viscera or spilled feed and other extraneous matter ; 
                (e) sulphide stains ;  
                (f) presence of “Struvite crystals” (any struvite crystal greater than 5 mm in length).  
                (g). discolouration indicating excessive lipid oxidation or other chemical or        
biochemical reaction;  
 
 
(vii)   Canned fish including products in sauce and curry  medium,  shall contain not less than  
            65% drained weight  of the water  capacity of the  can. 
 
(viii)   Fish packed in brine shall not contain more than 2.5 % m/m sodium chloride ;   
 
(ix)    Fish packed in bri ne shall not contain more than 0 .5 % m/m acidity expressed as citric  
            acid. 
 
(x)    Fish may be packed in curry medium . Curry shall be prepared with salt,  seasoning s, 
         spices, tomato, onions, chillies, mustard, garlic, potable water and any other suitable  
            ingredients.  
 
  (xi)   Canned fish shall not contain more than  5% disintegrated units;  
 (xii)    Canned fish shall not contain more than  
  (a) 0.3*  mg/kg Lead (as Pb)  
                    (b) 0.1 mg/kg Arseni c (as As)  
                    (c) 0.05**  mg/kg Cadmium (as Cd)  
                    (d) 0.5 mg/kg Mercury (as Hg)  
                    (e) 50 mg/kg Tin (as Sn)  .            
          *muscle meat of fish and Cephalo pods,0.5 for Crustaceans and 1.5 0 for bival ve molluscs                            
        ** muscle meat of fish,0.10 for mackerel, tuna & bichique, 0.15 for bullet tuna , o.25 for anchovy,swordfish ,sardine, 0.5 for Crustaceans ,       
             1.0 for bivalve molluscs  and Cephalo pods  without viscera                           
   
(xiii) Canned fish shall satisfy the test for “commercial sterility ”.  
 
(xiv) Canned fish may contain the food additives given in Schedule II.       
 
(xv)The label on the package shall carry a declaration of the percentag e drained weight   
         alongside the net contents.    
 6 
 (xvi) The common name of the product as “Canned Fish”. In addition, the common or usual 
name applied to the species of fish shall be given.  
 
 
Part V 
 
Dried Fish  
 
24.Dried fish is fish which has b een dried  with o r without wet or dry salting.  
 
(i) Dried fish is mainly  of three types -whole dried fish, split dried fish and dried fish f illets.  
 
(a)Whol e dried fish in its original form and not eviscerated and with its scales intact, is 
dried , with or with out the addition of salt.  
 
(b)Split dried fish is dried after splitting the fish from tail to head, removing its internal 
organs before salting and drying.  
 
(c) Dried fish fille t is prepar ed by cutting  the fish flesh parallel to its back bone wherin 
its fins, main bones and sometimes belly flaps are removed . 
 
(ii) Dried fish categorized on the basis of length shall have the following characteristics   - 
 
  
 Group  C B A 
 Trade names of Fish  „kooney‟  
„Prawns‟  
„Sprats‟  „Hurulla‟  
„Kumbalawa‟  
„Soodaya‟  „Mora‟(Shark ) 
„Vanna‟  
a Length  <70 mm  70- 150 mm  >150 mm  
 Characteristic     
b Moisture  % (max)  20 30 40 
c Acid insoluble ash % (max) on dry 
basis  7 5 1 
d Sodium chloride % (nax) on dry 
basis  2-16 10-35 12-35 
e Histamine in edible portion mg /kg 100 100 100 
 
(iii)  Dried fish shall be free from - 
 
  (a)   any putrid, rancid or sour odour  indicating decomposition ; 
(b) mould growth and insect infestation ;  
(c) burnt or scorched appearance;  
(d) bitter  or putrid flavour, when cooked ;  
(e) yellowing,  pinking, browning and pres ence of brown,  black or white spot s; and 
(f) contamination by foreign substances such as fuel oil,  organic  solvents or cleaning 
compounds;  
(g) loose scales;  7 
 (h)  detaching of fish parts;  
(i) bursting of bellies (for whole dried fish);  
(j) presence of liver or blood stains and traces of internal organs ( for dried split/filleted 
fish.  
  
(iv) Dried fish, when cut, shall have the characteristic colour of pr operly cured dried fish of the   
        particular variety .  
 
(v) Dried  fish shall have a texture which is firm and fibrous an d sha ll not have excessive cracks  
      or break when pressed  with fingers. The flesh shall not crumble or be mealy or pasty.   
 
(vi) Dried fish shall not contain any additives other than sodium chloride.  
 
(vii) Dried/  salted  and dried  fish shall conform to t he following microbiological limits:  
 
                          Microorganisn  Limit(cfu)  
(1) Aerobic Plate Count per gram  1 x 105 
(2) Yeast and Mould Count per gram  1 x 102 
(3) Escherichia coli  MPN per gram  2x 101 
(4) Salmonella  per 25 gram  Absent  
 
(viii)  Dried, salted fish shall not contain more than  
 
  (a) 0.3*  mg/kg Lead (as Pb)  
                    (b) 0.1 mg/kg Arsenic (as As)  
                    (c) 0.05**  mg/kg Cadmium (as Cd)  
                    (d) 0.5 mg/kg Mercury ( as Hg)  
          *muscle meat of fish and Cephalo pods,0.5 for Crustaceans and 1.5 0 for bivalve molluscs                            
        ** muscle meat of fish,0.10 for mackerel, tuna & bichique, 0.15 f or bullet tuna , o.25 for anchov y,swordfish ,sardine, 0.5 for Crustaceans ,       
1.0 for bivalve molluscs  and Cephalo pods  without viscera       
 
 
(ix) The common name of the product as “Dried Fish”. In addition, the common or usual name 
applied to the species of fish shall be given.  
                    
 
 
Part VI 
 
         Maldive Fish  
 
 
25. Maldive fish  shall be the hard , dried product obtained by salting, drying and smoking the 
flesh of fresh or frozen wholesome fish of the tuna species ( Katsuwonus                                                                                                                                                            
pelamis  L.(Skip jack tuna, Balaya,Surai) Thunnus  albacores( Yellow fin tuna ), (Bonneterre) , 
Euthynnus  affinis  (Cantor) (Skip jack tuna)  , Auxisthazard  (Lacepede).  
 
   (i)  Maldive fish shall not contain more than - 
 
       (a)  16.0 % m/m moisture;  8 
        (b)   5.0 % m/m and less than 1.5 % m/m sodium  chloride on dry basis;  
       (c)   0.5% acid insoluble ash on dry basis; and  
       (d) 200 mg /kg H istamine . 
  
(ii)  Maldive fish shall be  free from - 
 
  (a)   any putrid, rancid or mouldy  odour;  
(b) scales, bones, visible mould growth and insect or mite infestation;   
(c)burnt or scorched appearance;  
(d) bitter,sour, stale  or putrid flavour; and  
(e) powdery substance both on the surface or within the mat erial.    
                                                  
(iii) Maldive fish, when cut, shall have the characteristic reddish brown sheen of good quality  
       maldive fish . 
 
(iv) Maldive fish shall have a texture which is hard -dried, firm and not rubb ery. 
  
(v)    Maldive fish shall not contain  any additives . 
 
(vi)  Maldive  fish shall not contain more than  
 
  (a) 0.3  mg/kg Lead (as Pb)  
                    (b) 0.1 mg/kg Arsenic (as As)  
                    (c) 0.10*  mg/kg Cadmium (as Cd)  
                    (d) 0.5 mg/kg Mercury ( as Hg)  
                                   * 0.15 for bullet tuna  
 
Part VII  
 
Smoked Fish  
 
26.  Smoked fish  shall be the product prepared from cured, pickled or salted fish and subjected 
to the action of smoke derived from wood t hat is free from paint or timber preservative.  
 
(i) Smoked fish shall not contain more than - 
 
(a) 5 mg /kg of formaldehyde incidentally  absorbed in the process of  smoking, and  
  
     (b) 2 00 mg /kg of His tamine.  
 
         (c ) 12.0 ug/kg Polycyclic  Aromatic Hyd rocarbons (PAH) * 
                  *Smoked sprats -30.0 and Smoked bivalve molluscs - 35.0  
 
(ii)Smoked fish shall  be free from persistent and objectionable flavours characteristic of  
decomposition.                                                             
 
(iii)Smoked fish shall comply with the microbiological limits given below  9 
  
                                 Microrganisn  Limit (cfu)  
(1) Aerobic Plate Count per gram  1 x 105 
(2) Escherichia coli  MPN per gram  5 x 102 
(3) Staphylococ cus aureus  coagu lase positive per gram  1 x 103 
(4) Salmonella  per 25 gram  Absent  
(5) Listeria monocytogenes  per 25 gram  Absent  
(6) Vibriocholera t (O1 and  O139) per 25 gram  Absent  
(7) Vibrio parahaemolytca  per gram  1 x 103 
 
(iv)  Smoked  fish shall not contain more than  
 
  (a) 0.3*  mg/kg Lead (as Pb)  
                    (b) 0.1 mg/kg Arsenic (as As)  
                    (c) 0.05**  mg/kg Cadmium (as Cd)  
                    (d) 0.5 mg/kg Mercury (  
          *muscle meat of fish and Cephalo pods,0.5 for Crustaceans and 1.5 0 for bivalve molluscs                            
        ** muscle meat of fish,0.10 for mackerel, tuna & bichique, 0.15 for bullet tuna , o.25 for anchovy,swordfish ,sardine, 0.5 for Crustaceans ,       
             1.0 for bivalve molluscs  and Cephalo pods  without viscera                           
 
Part VIII  
 
                  Comminuted Fish Products  
 
27.Comminuted fish products  are fish products prepared from fresh  or cured fish and subjected 
to heat  treatment, with or without smoking.  The products may contai n potable water,  wheat flour, 
corn flou r, potato, refined vegetable oil, edible  common salt, isolated soya protein, hydrolyzed 
edible protein, full cream milk powder,  cream cheese, onion, ginger, garlic, green chillies,  lime,  
mixed spices  and seasoning pow der.  
 
(i) Comminuted f ish products shall contain not less than 60% m/m total muscle meat 
of fish content,  
 
(ii) Comminuted fish product shall not contain  more than - 
 
          (a) 20% m/m fat; and 
                   (b) 4% m /m starch.  
      (iii) Comminuted fish pr oduct s may contain the food additives given in Schedule III  
 
      (iv) Fresh and cooked / smoked and cooked / dry and semi -dry comminuted fish  
             products shall comply with the microbiological limits specified  below:  
 
 Microorganism  Fresh  
Limit  (cfu)  Cooked, smoked & cooked, dry & 
semi -dry. 
Limit  (cfu)  
(a) Aerobic plate count per gram  5 x 106 1 x 105 
(b) Escherichia coli , (MPN)per 
gram  1 x 102 Absent  
(c) Staphyloc occus aureus  1 x 103 1 x 102  10 
 (coagulase positive) per gram  
(d) Salmonella per 25 gram  Absent  Absent  
      
(v)  Comminuted fish product s shall not contain more than  
 
  (a) 0.3*  mg/kg Lead (as Pb)  
                    (b) 0.1 mg/kg Arsenic (as As)  
                    (c) 0.05**  mg/kg Cadmium (as Cd)  
                    (d) 0.5 mg/k g Mercury (  
          *muscle meat of fish and Cephalo pods,0.5 for Crustaceans and 1.5 0 for bivalve molluscs                            
        ** muscle meat of fish,0.10 for mackerel, tuna & bichique, 0.15 for bullet tuna , o.25 for anchovy, swordfish,sa rdine, 0.5 for Crustaceans ,       
             1.0 for bivalve molluscs  and Cephalo pods  without viscera                           
 
 (vi) Labell ing of comminuted fish products:  
 
The name of the product shall be “ X- sausage” or “ X- ball” or “ X- burger”, "X-finger ” 
or similar products.  
“X” means  
 
 Part I IX 
 
Fish (or prawn or shrimp ) Paste 
 
     28. Fish (or prawn or shrimp) paste  shall be the product in the form of paste obtained by 
salt fermentation of fish or prawn or shrimp as the case may be.  
 
           (i) Fish (or prawn or shrimp ) paste shall contain not less than 
                         
                        (a)   15 % m/m salt, and  
     (b)  30 % m/m protein.  
 
(iii) Fish (or prawn or shrimp) paste shall not contain m ore than – 
 
                       (a) 40 % m/m moisture, and  
                       (b) 25 % m/m total ash.  
 
           (iii) Fish (or prawn or shrimp) paste may contain  
 
                  (a)  permitted preservative; and  
                  (b) permitted flavour enhancer.  
 
           (iv) Fish (or prawn or shrimp) paste shall be clean and wholesome  and shall not contain     
                  any extraneous matter.  
 
Part X  
         
             Fish Sauce  11 
  
29. Fish Sauce  is a translu cent, not turbid liquid product with a salty taste and fish fla vour 
obtained from fermentation of a mixture of fish and salt.  
 
 (i)Fish sauce shall be prepared from sound and wholesome fish or parts of fish in a condition fit 
to be sold fresh for human consumption , edible common salt and  potable water . 
  
(ii) Fish sa uce shall be free from sediments except salt crystals.  
 
(iii)Fish sauce shall have an odour and taste characteristic of the product.  
  
(iv) Fish sauce shall be free from foreign matter.  
 
(v) Fish sauce shall contain not less than - 
 
(a) 10 g/l total nitrogen  content;  
(b)  40% of total nitrogen content  of amino acid nitrogen content; and  
(c) 200g/l salt calculated as NaCl.  
 
(vi) Fish sauce shall have a pH between 5.0 - 6.5 typical for a traditional product; but not lower 
than 4.5 if ingredients are used to assist ferm entation.  
 
(vii)Fish sauce shall not contain  more than  400 mg/100g H istamine . 
 
(viii) Fish sauce shall not contain marine biotoxins (e.g. Ciguatoxin,Tetrodotoxin and Paralytic 
shellfish poisoning ( PSP) in amounts which could present a risk to human health .  
 
(ix)Fish sauce shall be free from any foreign material . 
 
(x)The product should comply with the microbiological criteria given below:  
 
                          Microorganisn  Limit(cfu)  
(1) Yeast and Mould Count per gram  1 x 102 
(2) Escherichia coli  MPN per gram  40 
(3) Staphylococcus aureus  coagulase positive per 
gram  1 x 103 
(4) Salmonella  per 25 gram  Absent  
 
(xi) Permitted acidity regulstors, emulisifiers and  stabilizers  in fish sauce are given in S chedule 
IV. 
 
 
30. Fish products  given in P art IV to Part X shall be labelled according to the provisions of the 
Food (Labelling and Advertising) Regulations -2005  published in Gazette Extraordinary No; 
1376/9 of January 19, 2005 as amended from time to time or replaced . 
 12 
 31.Fish products given in Part IV to  Part X shall be packaged in accordance with the Food 
(Packaging Materials and Articles) Regulations 2010 published in Gazette Extraordinary No. 
1660/30 of June 29, 2010 as amended from time to time or replaced.  
 
32.Fish sauce  may contain Caramel class III    (INS 150c)  in accordance with the Food 
(Colouring substances) Regulations 2005  published in Gazette Extraordinary No: 1412/19 of 
November 23, 2006 as amended from time to time  or replaced.  
 
   
33.Fish products given in Part  III-IV,  Part VIII,  Part IX a nd Part X may contain antioxidants in 
accordance with the Food (Antioxidants) Regulations 2009 published in Gazette Extraordinary 
No: 1617/16 of September 01, 2009 as amended from time to time or replaced.  
 
 
     
34.Fish products given in Part I-III may atives in accordance with the Food (Preservatives) 
Regulations 2018 published in G azette Extraordinary No: 2113/16 of 5 th March 2019 as 
amended from time to time or replaced.  
 
35.Fish products  given in Part IV, Part VIII , Part IX and  Part X  may contain flavor enhancers 
and/ or  natural flavouring substances in accordance with the Food (Flavouring Substances and 
Flavour enhancers) Regulations 2013 published in Gazette Extraordinary No: 1795/51 of  
February 01, 2013 as amended from time to time or replaced . 
 
  
36. Interpretation  
      
Freezer burn  is a condition that  appears as grayish -brown leathery spots on frozen food, and 
occurs when air reaches the food's surface and dries the product. Color changes result from 
chemical changes in the food's pigment . It is generally caused by food not being securely 
wrapped in air -tight packaging  
Commercial sterility  means the condition achieved by application of heat, sufficient, alone or in 
combination with other ingredients and/or treatments, to render the produc t free of 
microorganisms capable of growing in the product at normal non refrigerated condition (over 
50oF or 10oC) at which the product is intended to be held during distribution and storage.  
Processing Authority : means a person or organization having exp ert knowledge of thermal 
processing requirements for foods packed in hermetically sealed container and having adequate 
facility to make these processes determinations.  
 
 
 
 
 
 
 
 
 13 
 SCHEDULE I  
                                                   Regulation 20  
 
FOOD ADDITIVES PERMITTED IN FROZEN FISH  
                                                                                             
 
Class  INS 
Number  Name of Food Additive  Limit mg/kg(max)  
Acidity Regulators  330 Citric acid * GMP  
 
 
 
Water retention 
agents  339(i) Sodium dihydrogen  
phosphate   
 
 
 
 
2,200 singly or in 
combination  340(i)  Potassium dihydrogen 
phosphate  
450(iii)  Tetrasodium diphosphate  
450(v)  Tetrapotassium diphosphate  
451(i)  Pemtasodium triphosphate * 
451(ii)  Pemtapotassium 
triphosphate * 
452(i)  Sodium polyphosphate * 
401 Sodium alginate  GMP  
 
 
 
Stabilizers  412 Guar gum   
 
 
 
GMP  410 Carob bean gum  
415 Xanthan gum  
  
461 Methyl cellulose  
466 Sodium carboxymethyl 
cellulose  
407 Carrageenan                                                                                             
                        *permitted for quick frozen lobsters.  
 
SCHEDULE II  
                                                                                                     Regulation 23(xiv)  
 
FOOD ADDITIVES PERMITTED IN CANNED FISH * 
(* for use in packing media only)  
                            
 
Class  INS Numb er Name of Food Additive  Limit mg/kg 
(max)  
 
 
 
 
 
 
 400  Alginic acid               
 
 
 
Limited by GMP  401  Sodium alginate  
402  Potassium alginate  
404  Calcium alginate  
406  Agar  
407 Carrageenan   
407a Processed Eucheuma  Seaweed (PES)  
410  Carob bean gum  14 
 Stabilizers  412  Guar gum  
413  Tragacanth gum  
415  Xanthan gum  
440  Pectins  
466  Sodium carboxymethyl  cellulose  
 
 
Acidity Regulators  260  Acetic acid  glacial      
Limited by GMP  270  Lactic acid (L -,D-, and DL -) 
330  Citric acid  
450(i)   Disodium diphosphate   10 mg/kg**  
 
 
 
 
 
 
Modified starch  1401    Acid treated starches (including white and 
yellow  dextrins)   
 
 
 
 
 
 
 
Limited by GMP  1402  Alkaline treated starches  
1404   Oxidized starches  
1410  Monostarch phosphate  
1412  Distarch phosphate, esterified  
1413  Phosphated distarch phosphate  
1414  Acetylated distarch phosphate  
1420/1421     Starch acetate starch phosphate  
1422  Acetylated distarch adipate  
1440  Hydroxypropyl starch  
1442  Hydroxypropyl starch phosphate  
Natural 
Flavouring  
Substances   Spice oils     
Limited by GMP   Spice extracts  
 Smoke flavours (Natural smok e solutions 
and extracts ) 
        **expressed as P 2O5 (includes natural phosphate) for canned tuna and bonito only  
 
 
  SCHEDULE III  
                                                                        Regulation 27 (iii)  
 
FOOD ADDITIVES PERMITTED IN COMM INUTED FISH PRODUCTS  
 
           Class  INS n umber  Name of  Food Additive  Limit mg/kg  (max)  
 
 
Water retention agent  450(iii)  Tetrasodium diphosphate   
 
3500 as P*  451(i)  Pentasodium triphosphate  
452(i)  Sodium polyphosphate  
1442  Hydroxypropyl distarch  
phosphate  
Acidity regulator  330 Citric acid  GMP  
500(ii)  Sodium hydrogen carbonate  
Flavouring substances  Natural flavouring substances   
*added phosphate  
 
 
SCHEDULE IV  
                                                                                                   Regulation 29(xi)  
FOOD A DDITIVES PERMITTED IN FISH SAU CE 
                                                                                                                  15 
   
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Class  INS Number   Name of Food Additive  Maximum level  
Acidity reg ulators  334  
 Tartaric acid  
 200 mg/kg (as tartrates)  
335(i)  
 Mono sodium tartrate  
335(ii)  
 Di sodium tartrate  
336(i)  Mono potassium tartrate  
336(ii)  Dipotassium tartrate   
337 Potassium sodium tartrate   
330 Citric acid  GMP 
331 (i)  Sodium dihydrogen citrate  GMP 
331 (iii)  Tri sodium citrate  GMP 
332 (i)  Potassium dihydrogen 
citrate  GMP 
332 (ii)  Tri p otassium citrates  GMP 
296 Malic acid  GMP 
350 (i)  Sodium hydrogen DL -
malate GMP 
351 (i)  Potassium hydrogen 
malate GMP 
351 (ii)  Potassium m alate GMP 
352   (ii)   Calcium hydrogen 
malates  GMP 
                                           
300                                
Ascorbic acid  GMP  
                                           
325                               
Sodium lactat e  GMP  
                                           
260                               Acetic 
acid  GMP  
Emulisifiers and 
Stabilizers  466 Sodium carboxy methyl 
cellulose  
 GMP  
468 cross linked sodium 
carboxy methyl cellulose  GMP