WORKING COPY  
27 SEPTEMBER 2021  
 
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FOOD STANDARDS CODE  2021  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Food Sta ndards Code 2021  Arrangement of Sections  
 
 
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FOOD STANDARDS CODE  2021  
Arrangement of Regulation s 
Regula tion 
PART I – PRELIMINARY  5 
1  Short title ................................ ................................ ................................ ................  5 
2  Interpretation  ................................ ................................ ................................ ..........  5 
PART II – STANDARDS  10 
3  Food standards  ................................ ................................ ................................ ..... 10 
PART III – MISCELLANEOUS  10 
4  Review of standards  ................................ ................................ .............................  10 
PART IV – ENFORCEMENT  11 
5 Enforcement  ................................ ................................ ................................ .........  11 
SCHEDULE 1  12 
SPECIFIC FOOD STANDARDS  12 
SCHEDULE 2  15 
STANDARD FOR MILK AND MILK PRODUCTS  15 
SCHEDULE 3  25 
STANDARD FOR MEAT AND MEAT PRODUCTS  25 
SCHEDULE 4  36 
STANDARD FOR POULTRY, POULTRY PRODUCTS, EGGS AND EGGS Arrangement of Sections  Food Standards Code 2021 
 
 
Page  4  to    
 PRODUCTS  36 
SCHEDULE 5  37 
STANDARD FOR FISH AND AQUACULTURE PRODUCTS  37 
SCHEDULE 6  46 
STANDARD FOR EDIBL E FATS AND OILS  46 
SCHEDULE 7  55 
STANDARDS FOR FRUITS, VEGETABLES AND THEIR PRODUCTS  55 
SCHEDULE 8  74 
STANDARD FOR BEVERAGES  74 
SCHEDULE 9  84 
STANDARD FOR FOOD FOR INFANTS AND OTHER VULNERABLE 
POPULATIONS  84 
SCHEDULE 10  86 
STANDARD FOR CEREALS AND CEREAL PRODUCTS  86 
SCHEDULE 11  89 
STANDARD FOOD FOR EDIBLE CASSAVA FLOUR  89 
SCHEDULE 12  91 
STANDARDS OF MISCELLANEOUS OTHER FOODS  91 
SCHEDULE 13  93 
STANDARD FOR THE PREPARATION AND SALE OF STREET FOODS  93 
SCHE DULE 14  103  
STANDARDS FOR RE –PACKAGING OF FOOD PRODUCTS  103 
SCHEDULE 15  105  
STANDARD FOR FOOD TRANSPORT SAFETY  105 
EXPLANATORY NOTES  107  
 
 Food Standards Code 2021 Regulation 1 
 
 
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FOOD STANDARDS CODE  2021  
 
 
IN EXERC ISE of the powers contained in regulatio n 91 of the Food Act 20 20, 
the Minister responsible for food makes the following r egulations – 
 
 
PART I – PRELIMINARY  
 
1  Short title  
(1) These regulations may be cited as the Food Standards  Code 2021.  
(2) These regulations shall come into force on the dat e proclaimed by Cabinet in 
the Gazette.  
2  Interpretation  
(1)  The terms and phrases defined in the Food Act  2020 and the Food 
Regulations 2021  shall be given the same meaning in this Code.  
(2)  In this Code, unless the context otherwise requires  – 
“animal ” for the purposes of Schedule 3 means cattle, sheep, horses, pigs, 
calves or goats;  
“approved selling place ” for the purposes of Schedule 3 means any place 
(other than a butcher’s shop) approved by an Authorized Food Inspector for 
the sale of meat for hum an consumption;  Regulation 2 Food Standards Code 2021 
 
 
Page  6  to    
 “approved slaughtering place ” for the purposes of Schedule 3 means a place 
approved by a Authorized Food Inspector for the slaughtering of animals for 
sale for human consumption;  
“authori sed” for the purpose s of Schedule 13 means matters or  activities 
which have been permitted by the Authority;  
“bonito” for the purposes of Schedule 5 means...  
“butcher ” means a person whose trade is cutting up and selling meat in a 
butcher shop ; 
“butcher’s shop ” means any place where meat is sold or intended to be sold 
for human consumption but does not include an approved selling place;  
“canned finfish products” for the purposes of Schedule 5 means –  
(a) products consisting of the flesh of finfish which is suitable for human  
consumption and m ay contain a mix ture of species  with similar sensory 
properties  from within the  same genus;  and  
(b) are packed in hermetically sealed containers and have received a 
processing treatment  sufficient  to ensure commercial sterility;  
“canned mackerel” for the purposes of Sche dule 5 means  – 
(a) products consisting of the flesh of any one of the fish genera commonly  
identified  as mackerel including, but not limited to, members of the 
genera Scomber  and Scomberomorus and species 
Pneumatophorusdiego and Auxisthazard ; and  
(b) are packed in hermetically  sealed containers and have received a 
processing treatment sufficient  to ensure commercial sterility;  
“canned sardines”  and “sardine type products”  for the purposes of 
Schedule 5 means – 
(a) products consisting of the flesh of any of  the species identifie d in 
Codex S tandard 94 of 1981 and its revisions ; and  
(b) are packed in hermetically sealed containers.  
“canned tuna”  or “canned bonito”  for the purposes of Schedule 5 means  – 
(a) products consisting of the flesh of any of the specie s identified as tuna 
and bonito in Codex Standard 70 of 1981 and its revisions ; and  
(b) are packed in  hermetically sealed containers;  
“canned vegetables” for the purposes of Schedule 7 means green peas, 
mature peas, carrots, beans, sweet corn, baby corn, mushrooms or other  
vegetable type [such that the definition  is consistent with the type prescribed 
in the product  descriptions provided by Codex ]/[as defined by Codex]; 
“cassava flour”  for the purposes of Schedule 11 refers to the product 
prepared from dri ed cassava of (Manihot esculenta family) or paste by a 
pounding, grinding and milling process, followed by sifting to separate the 
fibre from the flour. In case of edible cassava flour prepared from bitte r Food Standards Code 2021 Regulation 2 
 
 
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 cassava (Manihot utilisima Pohl), detoxification i s carried out by soaking the 
tubers in water for a few days, before undergo drying in the form of whole, 
pounded tuber (paste) or in small pieces ; 
“Code ” mean s the Food Standards Code 2021;  
“crockery”  for the purposes of Schedule 13 means all glasses, pla tes, dishes, 
cutlery and utensils used in the consumption and preparation of food ; 
“dried kava”  for the purposes of Schedule 8 refers to the dried root and basal 
stems of kava in the form of chips when it is sun –dried, hot air –dried or dried 
using other re cognized methods  and includes any peeled main stump, peeled 
basal stems or unpeeled lateral roots that are sliced or ground into powder ;  
“edible fats and oils ” for the purposes of Schedule 6 means foodstuffs 
composed of glycerides of fatty acids they are of vegetable or animal 
(including milk) or marine origin they m ay contain small amounts of other 
lipids such asphosphatides, of unsaponifiable constituents and of free fatty 
acids naturally present in fat or oil;  
“environment”  for the purposes of Schedule 13 refers to the surrounding 
area/place where food is prepared, maintained, exposed, served and/or 
consumed;  
“eviscerated”  for the purposes of Schedule 5 means...  [insert] 
“foods and beve rages for direct consumption”  for the purposes of Schedule 
13 means a ny type of hot or cold food or beverage ready for consumption;  
“food handler”  for the purposes of Schedule 13 means any person who 
directly handles packaged or unpackaged food, food equipment and ute nsils, 
or food contact surfaces and is therefore expected  to comply with food 
hygiene requirements;  
“fresh  fish” for the p urposes of Schedule 5  means  fish and fish products that 
are untreated except fo r refrigeration, storage on ice  or freezing upon catching 
at sea,  [in lakes ] or other bodies of water of water i n order to pre vent 
decomposition and spoilage;  
“fresh kava”  for the purposes of Schedule 8 refers to the kava plant that has 
just been harvested, been thoroughly cleaned with water and is devoid of 
visible soil and dirt ; 
“Gazette ” means th e Tonga Governmen t Gazette;  
“HAACP” means the basic principles and application guidelines for Hazard 
Analysis and Critical Control Point; 
“ingredient”  for the purposes of Schedule 13 means any substance, including 
a food additive, used in the manufacture or preparation of a food and present 
in the final product although poss ibly in a modified form;  Regulation 2 Food Standards Code 2021 
 
 
Page  8  to    
 “input”  for the purposes of Schedule 13 refers to all materials and items 
including containers and packaging used in the preparation and consumption 
of foods;  
“instant  noodle s” for the purposes of Schedule 10 refers to –  
(a) a product prepared from wheat flour and/or rice flour and/or other 
flours and/or starches as the main ingredient, with or without the 
addition of other ingredients  and may be treated by alkaline agents ; and   
(b) is characterized by the use of pre –gelatinization process and 
dehydration either by frying or by other methods ; 
“kava”  for the purposes of Schedule 8 refers as the plant species Piper 
methysticum Frost consisting of known noble kava varieties and the 
traditional and cere monial beverage kava extracts made by mixing water and 
the plant’s organs such as roots, peeled rhizome or stump ;  
“kava extracts”  for the purposes of Schedule 8 refers to the solution obtained 
when soluble components of fresh and dried  kava are extracted using water 
and served as a drink at ceremonial or social settings  and which is also used in 
value –added products or for further processing, the kava extracts may be 
presented in powdered form through spray –drying freeze –drying or groun d–
dried kava ; 
“meat ” for the purposes of Schedule 3 means a carcass or any portion of a 
carcass of any animal (whether slaughtered within the Kingdom or not) sold 
or intended to be sold for human consumption;  
“noble kava varieties”  for the purposes of Schedule 8 consist s of Kava 
Lekahina, Kava ‘Akauhina, Kava Lekakula, Kava ‘Akaukula, Kava Fulufulu, 
Kava Valu, and Kava Kofe ;  
“olive oil ” for the purposes of Schedule 6 means the oil obtained solely from 
the fruit of the olive tree (Olea europaea L.),  to the exclusion  of oils obtained 
using solvents or re –esterification processes and of any mixture with oils of 
other kinds;  
“olive –pomace oil ” for the purposes of Schedule 6 means the oil obtained by 
treating olive –poma ce7 with solvents or other physical  treatme nts, to the 
exclusion of oils obtained by re –esterification processes and of any mixture 
with oils  of other kinds.  
“packaged water ” for the purposes of Schedule 8, means water other than 
natural mineral water , which is packaged or bottled for human  consump tion 
and may contain  –  
(a) minerals, naturally occurring or intentionally added;  
(b) contain carbon  dioxi de, naturally occurring or intentionally added;  
but shall not contain sugars, sweeteners, flavourings  or other foodstuffs ; 
“perishable”  for the purposes of Schedule 13 means rapidly spoiling or 
decomposing;  Food Standards Code 2021 Regulation 2 
 
 
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 “prepared water ” for the purposes of Schedule 8 refers to packaged water  
that may originate from any type of water supply ; 
“refuse ” for the purposes of Sch edule 3 includes condemned or diseased 
carcasses, meat, waste, bones, fat, blood or grease either unfit or not intended 
for human consumption, offal, hides, skins, hooves or other like substances;  
“sales stall”  for the purposes of Schedule 13 means any fixed or mobile 
structure intended for the sa le of food or drink for direct cons umption in the 
street;  
“sausage”  for the purposes of Schedule 3  means meat that is  minced, or 
comminute meat or a combination thereof, which  may be combined with other 
foods, encased or formed into discrete units, but do es not include  meat formed 
or joined into the semblance of cuts of meat ; 
“smoke” for the purposes of Schedule 5, means  –  
(a)  wood (including sawdust) or woody plants in the natural state by 
combustion or friction, excluding wood or plants which have been  
impregnated, coloured, gummed or painted or treated in a similar 
manner; or  
(b)  derivatives obtained by condensation  or absorption of smoke in a 
suitable food grade liquid. A dip which will impart a smoky flavour to 
fish products can be prepared by dilut ing an appropriate quantity in 
potable water.  
“street foods”  for the purposes of Schedule 13 means ready –to–eat foods and 
beverages prepared and/or sold in streets  and other similar public places;  
“uneviscerated”  for the purposes of Schedule 5 means... [insert] 
“unwholesome me at” includes meat which is unsound, diseased or 
adulterated or which has become deteriorated by exposure to flies, dust or 
weather conditions, or by contact with unclean surfaces or which in any 
manner or condition is unfit for human c onsumption;   
“vehicle” or “cart” for the purposes of Schedule 3 includes a conveyance or 
receptacle of any kind used for the carriage of meat on land or at sea ;  
“virgin olive oils ” for the purposes of Schedule 6 means the oils obtained 
from the fruit of t he olive tree solely by mechanical or other  physical means 
under con ditions, particularly thermal conditions, that do not lead to 
alterations in the oil, and which have not undergone any treatment other than 
washing, decanting, centrifuging and  filtration ;  
“waste water”  for the purposes of Schedule 13 means water from domestic 
and industrial drains;  and 
“water defined  by origin” for the purposes of Schedule 8 means…[insert] Regulation 3 Food Standards Code 2021 
 
 
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  PART II – STANDARDS   
3  Food standards  
(1) Standards prescribed in the schedules t o this Code shall apply to all  food 
which is commercially sold in Tong a. 
(2) Schedule 1 contains –  
(3) Schedule 2 contains –  
(4) Schedule 3 contains –  
(5) Schedule 4 contains –  
(6) Schedule 5 contains –  
(7) Schedule 6 contains – 
(8) Schedule 7 contain s –  
(9) Schedule 8 contains –  
(10) Schedule 9 contains -  
(11) Schedule 10 contains –  
(12) Schedule 11 contains –  
(13) Schedule 12 contains –  
(14) Schedule 13 contains –  
(15) Schedule 14 contains –  
(16) Schedule 15 contains –  
PART III – MISCELLANEO US 
4  Review of standards  
(1) The Chief Executive Officer shall be responsible for reviewing these 
standards every 5 years.  
(2) Any amendments to this Code must be approved by the Minister, with the 
consent of Cabinet.  Food Standards Code 2021 Regulation 5 
 
 
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 PART IV – ENFORCEMENT  
5 Enforcement  
This  Code shall be enforced by  the Food Division in accordance with the Act and 
Parts XVII and XVIII of the Food Regulations 2021.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 SCHEDULE 1  Food  Standards Code 2021 
 
 
Page  12  to    
 
 
 
 SCHEDULE  1 
(Regulation 3(2)) 
SPECIFIC FOOD STAN DARDS  
        The following sp ecific food standards shall apply – 
 
Name of food  Applicable standard  
Milk and milk products  
 Milk and milk products produced, processed, 
handled, kept, distributed, displayed for sale or 
sold in Tonga or imported into or exp orted 
from Tonga shall comply with the 
requirements prescribed in Part A of this 
Schedule, unless otherwise specified by the 
Authority or in the Food Standards Code.  
Meat and meat products  Meat and meat products produced, processed, 
handled, kept, distrib uted, displayed for sale or 
sold in Tonga or imported into or exported 
from Tonga shall comply with the 
requirements prescribed in Part B of this 
Schedule, unless otherwise specified by the 
Authority or in the Food Standards Code.  
Poultry, poultry product s, 
eggs and egg products  Poult ry, poultry products, eggs and egg 
products produced, processed, handled, kept, 
distributed, displayed for sale or sold in Tonga 
or imported into or exported from Tonga shall 
comply with the requirements prescribed in 
Part C o f this Schedule, unless otherw ise 
specified by the Authority or in the Food 
Standards Code.  
Fish and Aquaculture 
products  Fish and aquaculture products produced, 
processed, handled, kept, distributed, displayed 
for sale or sold in Tonga or imported into o r 
exported from Tonga shall co mply with the 
requirements prescribed in Part D of this 
Schedule, unless otherwise specified by the 
Authority or in the Food Standards Code.  
Edible fats and oils  Edible fats and oils produced, processed, 
handled, kept, distri buted, displayed for sale or Food Standards Code 2021  SCHEDULE 1  
 
 
 
to  Page  13 
  
 
 
 
 sold in Tonga or imported into or exported 
from Tonga shall comply with the 
requirements prescribed in Part E of this 
Schedule, unless otherwise specified by the 
Authority or in the Food Standards Code.  
Fruit, vegetables and t heir 
products  Fruit , vegetab les and their products produced, 
processed, handled, kept, distributed, displayed 
for sale or sold in Tonga or imported into or 
exported from Tonga shall comply with the 
requirements prescribed in Part F of this 
Schedule, unless  otherwise specified by the 
Authority or in the Food Standards Code.  
Beverages  Beverages produced, processed, handled, kept, 
distributed, displayed for sale or sold in Tonga 
or imported into or exported from Tonga shall 
comply with the requirements prescr ibed in 
Part G of this Sched ule, unless otherwise 
specified by the Authority or in the Food 
Standards Code.  
 
Food for infants and other 
vulnerable populations  Food for infants and other vulnerable 
populations produced, processed, handled, 
kept, distribute d, displayed for sale or sol d in 
Tonga or imported into or exported from 
Tonga shall comply with the requirements 
prescribed in Part H of this Schedule, unless 
otherwise specified by the Authority or in the 
Food Standards Code.  
Cereals and Cereal 
products  Cereals and Cereals product s produced, 
processed, handled, stored, distributed, 
displayed for sale in Tonga or imported into or 
exported from Tonga shall comply with the 
requirements prescribed in Part I of this 
Schedule, unless otherwise specified by the  
Authority or in the Food St andards Code.  
Miscellaneous other foods  The foods not elsewhere described in this Part 
that are produced, processed, handled, kept, 
distributed, displayed for sale or sold in Tonga 
or imported into or exported from Tonga shall 
comply with the requirements  prescribed in SCHEDULE 1  Food  Standards Code 2021 
 
 
Page  14  to    
 
 
 
 Part I of this Schedule, unless otherwise 
specified by the Authority or in the Food 
Standards Code.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Food Standards Code 2021  SCHEDULE 2  
 
 
 
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 SCHEDULE 2  
(Regulation 3(3)) 
STANDARD FOR MILK AND MILK PRODUCTS  
Standard for milk and raw milk 
(1)  “Raw milk ” is the flu id mammary secretion directly obtained from milking 
animals including  cows, sheep, goats  and buffalo, but excludes colostrum.  
(2)  Raw milk can be sold in the raw state.  
(3)  Requirements for raw cow milk shall  – 
(a)  be reduced  to 40C or below within two hours of milking and 
maintained thereat until processing;  
(b)  be free of colostrums;  
(c)  contain no more than five hundred thousand somatic cells per millilitre 
of milk;  
(d)  be derived from a herd that is free of brucellosis and tuberculosis;  
(e)  not c urdle when mixed with 68% ethanol;  
(f) not contain added water and the freezing point of milk shall be less than 
or equal to – 0.512 m 0C;  
(g) [in relation to antibiotic residues ], comply with the requirements set 
forth by the C odex Alimentarius Commission  on Maximum Residue 
Limits (MRL’s) for antibiotics residues;  
(h) [in relation to pesticides residues ], comply with the requirements set 
forth by the Codex Alimentarius Commission  on Maximum Residue 
Limits (MRL’s) for pesticides residues;  
(i)  not have abno rmal smell, colour or taste;  
(j)  have a fat content of not less than 3.3 %;  
(k) have a protein content of not less than 3.0 % on a fat free basis;  
(l)  have solids –non–fat content of not less than 8.3 %;  
(m)  have a pH value in  the range of 6.60 to 6.80;  
(n)  have a density measured at 20 0C in the range of 1.026 g/ml to 1.032 
g/ml; and  
(o)  comply with the microbiological requirements as outlined in the table 
below – 
 
Microbiological requirements  SCHEDULE 2  Food  Standards Code 2021 
 
 
Page  16  to    
 
 
 
  
Para metre  Counts  
(CFU/ml)  
Total plate count  Less than 200  000 
Total coliform count  Less than 20  
Escherichia coli  Not detectable  
 
(4)  Raw milk for further processing, when subjected to the reductase test prior to 
processing, shall not completely decolorize any methylene blue soluti on in 
less than 4 hours.  
(5)  Packaged cow's milk labelled as “milk' or “fresh milk ” 
(a)  shall contain not less than – 
(i)  3.2% of milk fat;  
(ii) 3.0% protein (measured as crude protein); and  
(iii)  8.5% of non –fat milk solids; and  
(b)  shall not contain  any – 
(i) added ingredients  or additives unless otherwise permitted by the 
Food Authority;  
(ii)  incidental constituents harmful to health;  or 
(iii)  detectable traces of antibiotic substances.  
(6)  Notwithstanding regulation  (4) milk for retail sale may be adjusted to comply 
with regulation  (4)provided the adjustment does not alter the whey protein to 
casein ratio of the milk being  adjusted.  
(7)  Milk which has been manufactured by recombination or reconstitution shall 
be labelled as  “Recombined milk ” or “Reconstituted mills ” or ano ther truthful 
qualifying term if the consumer  would be misled by the absence of such 
labelling;  
(8)  It shall be an offence to label a food in such a manner that the consumer could 
be reasonably  misled that the food is “fresh mi lk” when the product has bee n 
prepared by reconstitution,  recombination or any other similar process or 
when it doesn't comply with the other  requirements of this standard.  
Standard for fermented milks  
(1)  This Standard applies to fermented milks in confo rmity with Codex Standard 
243 and its revisions.  
(2)  Fermented milk is a milk product obtained by fermentation of milk, which 
milk may have  been manufactured from products obtained from milk with or 
without compositional  modification as limited by the pro vision in regulation s Food Standards Code 2021  SCHEDULE 2  
 
 
 
to  Page  17 
  
 
 
 
 (8–10), by the action of suitable  microorganisms and resulting in reduction of 
pH with or without coagulation.  
(3)  Starter microorganisms shall be viable, active and abundant in the product to 
the date of minimum durability of the fe rmented milk product. If the  product 
is heat –treated after fermentation the requirement for viable microorganisms 
does not apply.  
(4)  Flavoured fermented milks are composite milk products which contain a 
maximum of 50% (m/m) of non –dairy ingredients (such  as nutritive and non –
nutrit ive sweeteners, fruit and vegetables as well as juices, purees, pulps, 
preparations and preserves derived there from, cereals, honey, chocolate, nuts, 
coffee, spices and other harmless natural flavouring foods) and/or flavours. 
The non –dairy ingredients c an be mixed in prior to/or after fermentation.  
(5)  Fermented milk products may include – 
(a)  milk and/or products obtained from milk;  
(b)  potable water for the use in reconstitution or recombination;  
(c)  starter cultures of h armless microorganisms;  
(d)  sodium chloride; and  
(e)  non–dairy ingredients approved by the Codex General Standard on 
Food Additives;  or 
(f)  gelatin and starch in – 
(i)  fermented milks heat –treated after fermentation;  
(ii)  flavoured fermented milk; and  
(iii)  plain fermented mil ks, 
provided they are added only in amounts functionally necessary as 
governed by Good Manufacturing Practice, taking into account any use 
of the stabilizers/thickeners . 
(6)  Fermented milk shall have – 
(a)  not less than 2.7% mil k protein;  
(b)  less than 1 0% milkfat; and  
(c)  a titrable acidity not less than 0.3%.  
(7)  Yoghurt and acidophilus milk shall have – 
(a)  not less than 2.7% milk protein;  
(b)  less than 15% milkfat ; and 
(c)  titrable acidity not less than 0.6%.  
(8)  In flavoured fermented milks, th e criteria prescribed in regulation s (6) and (7) 
apply to the fermented milk part.  SCHEDULE 2  Food  Standards Code 2021 
 
 
Page  18  to    
 
 
 
 (9)  Whey removal after fermentation's not permitted in the manufacture of 
fermented milks . 
(10)  In addition to the general requirements on label ling of pre –packaged foods –  
(a) the name of the food shall be fermented milk or may be replaced by the 
designations Yoghurt, Acidophilus milk, provided that the product 
complies with the specific provisions of this Standard;  and 
(b)  the name of the food  shall be fermented milk or  may be replaced by the 
designations Yoghurt, Acidophilus milk, provided that the product 
complies with the specific provisions of this Standard . 
(11)  The above specific terms may be used in connection with the term “frozen ” 
provided that the frozen produ ct is sold for direct consumption only.  
(12)  Products obtained from fermented milk(s) heat treated after fermentation shall 
labelled as “heat Treated ” or other such term informing the consumer 
accurately of the heat treatment pr ocess . 
(13)  The designatio n of flavoured fermented milks shall include the name of the 
principal flavouring substance(s) or flavours) added . 
(14)  Fermented milks to which only nutritive carbohydrate sweeteners have been 
added, may be labelled as “sweeten ed_______ ”, the blank being  replaced by 
the term “fermented milk ” or another designation as specified in this 
regulation . 
(15)  If non –nutritive sweeteners are added in partial or total substitution to sugar, 
the mention “sweetened with________ ” or “sugare d and sweetened 
with_______ __” shall appear close to the name of the product, the blank 
being filled in with the name of the artificial sweeteners . 
(16)  The milk fat content shall be either as  –  
(a)  a percentage of mass or volume ; or  
(b)  in grams per serving as qualified in the  label, provided that the 
number of servings is stated.  
Standard for evaporated milk  
(1)  This Standard applies to evaporated milks, intended for direct consumption or 
further processing. This standard applies in conformity with Codex Standard 
A–3–1971.  
(2)  Evaporated milks are milk products which can be obtained by the partial 
removal of water from milk by heat, or by any other process which leads to a 
product of the same composition and characteristics. The fat and/or protein 
content of the milk may have  been adjusted, only to comply with the 
compositional requirements of regulation  (4) of this Standard, by the addition Food Standards Code 2021  SCHEDULE 2  
 
 
 
to  Page  19 
  
 
 
 
 and/or withdrawal of milk constituents in such a way as not to alter the milk 
being adjusted.  
(3)  The only in gredients permitted in evap orated milk other than the milk itself 
and additives permitted in accordance with the Codex General Standard on 
Food Additives shall be potable water and sodium chloride.  
(4)  The following compositional requirements shall be met  for each of the 
products i dentified – 
 
 Minimum 
milk fat  Maximum 
milk fat  Minimum 
milk solids  Minimum 
milk protein 
in milk solids  
– not fat  
(a)    evaporated 
milk 7.5% m/m   25% m/m  34% m/m  
(b)    evaporated 
skimmed 
milk  1% m/m  20% m/m  34% m/m  
(c)    e vaporated 
partly 
skimmed 
milk More than 1% and less than 
7.5% m/m  20% m/m  34% m/m  
(d)    evaporated 
high fat 
milk 15% m/m   11.5% m/m  34% m/m  
 
(5)  In addition to the general requirements on labelling of pre –packaged foods – 
(a)  the name of food shall be  in accordance with the com positional 
requirements specified in regulation (4); 
(b)  the milk  fat content shall be declared as either – 
(i)  a percentage by mass or volume ; or  
(ii)  in grams perserving as quantified in the label provided that the 
number of  servings is stated; and  
(c)  the milk protein content shall be declared in a manner acceptable in the 
country of sale to the final  consumer, either as  –  
(i)  a percentage by mass or volume ; or  
(ii)  grams per serving as quantified in the label provided that the 
number of servings  is stated.  
Standard for sweetened condensed milk  SCHEDULE 2  Food  Standards Code 2021 
 
 
Page  20  to    
 
 
 
 (1)  This Standard applies to sweetened condensed milk, intended for direct 
consumption or further processing. This Standard applies in conformity with 
Codex Standard A –4–1971 and  its revisions.  
(2)  Sweete ned condensed milks are milk products which can be obtained by the 
partial removal of water from milk with the addition of sugar, or by any other 
process which leads to a product of the same composition and characteristics. 
The f at and/or protein content o f the milk may have been adjusted, only to 
comply with the compositional requirements in regulation  (4), by the addition 
and/or withdrawal of milk constituents in such a way as not to alter the whey 
protein to casein ratio of the  milk being adjusted.  
(3)  The only ingredients permitted in evaporated milk other than the milk itself 
and additives Permitted in the Codex General Standard on Food Additives, 
shall be potable water, sodium Chloride, sucrose and other sugars in 
accordance  with good manufacturing pr actice.  
(4)  The following compositional requirements shall be met for each of the 
products identified – 
 
 Minimum 
milk fat  Maximum 
milk fat  Minimum 
milk solids  Minimum 
milk 
protein in 
milk solids 
– not fat  Minimum 
milk 
solids – 
not fat  
(a) sweetened 
cond ensed 
milk 8% m/m   28% m/m  34% m/m   
(b) sweetened 
condensed 
skimmed 
milk  1% m/m  24% m/m  34% m/m   
(c) sweetened 
condensed 
partly 
skimmed 
milk More than 1% and less 
than 8% m/m  24% m/m  34% m/m  20% m/m  
 
(5)  Sweetened condensed high–fat milk as defined by  Codex shall not be 
permitted for sale in Tonga unless otherwise permitted by the Authority.  
(6)  In addition to the general requirements on labelling of pre –packaged foods – 
(a)  the name of food shall be in accordance with the compositional 
requirements specified in regulation  (4); Food Standards Code 2021  SCHEDULE 2  
 
 
 
to  Page  21 
  
 
 
 
 (b)  the milk fat content shall be declared either  –  
(i)  as a percentage by mass or volume ; or  
(ii)  in grams per serving as quantified in the label provided that the 
number of servings is stated; and 
(c)  the milk protein c ontent shall be declared in a manner acceptable in the 
country of sale to the final consumer, either as  –  
(i)  a percentage by mass or volume ; or  
(ii)  grams per serving as quantified in the label provided that the 
number of se rvings is stated.  
Standard for cream  
(1)  This Standard applies to cream and prepared creams for direct consumption or 
further processing as defined  
(2)  Cream is the fluid milk product comparatively rich in fat, in the form of an 
emulsion of fat –in skimme d milk, obtained by physica l separation from milk.  
(3)  Reconstituted cream is cream obtained by reconstituting milk products with or 
without the addition of potable water and with the same end product 
characteristics as cream.  
(4)  Recombined cream is cre am obtained by recombining milk products with or 
without the addition of potable water and with the same end product 
characteristics cream.  
(5)  Prepared creams are the milk products obtained by subjecting cream, 
reconstituted cream and/or recombined cream  to suitable treatments and  
processes to obtain the characteristic properties as follows – 
(a) pre–packaged liquid cream is the fluid milk product obtained by 
preparing and packaging cream, reconstituted cream and/or recombined 
cream for direct consumption  and/or for direct use as s uch; 
(b)  whipping cream is the fluid cream, reconstituted cream and/or 
recombined cream that is intended for whipping, when cream is 
intended for use by the final consumer the cream shall have been 
prepared in a way that facilit ates the whipping process;  
(c) cream packed under pressure is the fluid cream, reconstituted cream 
and/or recombined cream that is packed with a propellant gas in a 
pressure –propulsion container and which becomes whipped cream 
when removed from that contai ner; 
(d) whipped cream is t he fluid cream, reconstituted cream and/or 
recombined cream into which air or inert gas has been incorporated 
without reversing the fat –in–skimmed milk emulsion;  SCHEDULE 2  Food  Standards Code 2021 
 
 
Page  22  to    
 
 
 
 (e)  fermented cream is the milk product obtained by fermentation of cream, 
reconstituted cre am or recombined cream, by the action of suitable 
microorganisms, producing a reduction of pH with or without 
coagulation ; 
(f)  where the content of specific microorganism(s) is(are) indicated, 
directly or indirectly, in the labe lling or otherwise indicate d by content 
claims in connection with sale, these shall be present, viable, active and 
abundant in the product to the date of minimum durability if the 
product is heat –treated after fermentation the requirement for viable 
microo rganisms does not apply;  
(g)  acidified cream is the milk product obtained by acidifying cream, 
reconstituted cream and/or recombined cream by the action of acids 
and/or acidity regulators to achieve a reduction of ph with or without 
coagulation,  
(6)  All creams and prepared creams  shall be made from raw materials as follows 
– 
(a)  milk, which may have been subjected to mechanical and physical 
treatments prior to cream processing;  
(b)  additionally to regulation  (6)(a), for creams made by reconstitution or  
recombination, permitted r aw materials shall include butter, milk fat 
products, milk powders, cream powders, and potable water; and  
(c)  additionally to regulation  (6)(a) and (6)(b), for prepared creams, 
permitted raw dried materials shall include  butterm ilk and that may 
have been concentrated and/or dried.  
(7)  Only those ingredients listed in Codex Standard A –9–1976 and its revisions 
shall be permitted ingredients under this Regulation.  
(8)  All creams and prepared creams addressed under this regulation shall have not 
less than 10 % milk fat.  
(9)  Food additives permitted for use in cream and prepared cream shall comply 
with the Codex General Standard on Food Additives (192 –1995 and its 
revisions).  
(10)  In addition to the general requirements on labelling  of pre –packaged foods – 
(a)  the name of the food shall be as specified in regulation s (2)–(5) of this 
Standard, as appropriate;  
(b)  “cream packed under pressur e” may be designated by another 
descriptive term that refers to its  nature or intended use as or as 
“whipped cream ”; 
(c)  the term “prepared cream ” shall not apply as a designation;  Food Standards Code 2021  SCHEDULE 2  
 
 
 
to  Page  23 
  
 
 
 
 (d)  labelling statements, such as product designation of fermented creams 
and content claims, may  include reference to the term “Acidophilus ” or 
other such term corres ponding to the specific sta rter culture(s) used;  
(e)  the designation shall be accompanied by an indication of the fat content 
either as a numerical value  or by a suitable qualifying term, either as 
part of the name or in a prominent position in the same f ield of vision;  
(f)  creams  which have been manufactured by the recombination or 
reconstitution of dairy ingredients  shall be labelled as “Recombined 
cream ” or “Reconstituted cream ” or another truthful qualifying term if  
the consumer would be misled by the  absence of such labelling;  
(g)  an appropriate description of the heat treatment shall be given, either as 
part of the name or in a  prominent position in the same field of vision, 
if the consumer would be misled by the absence of such  labelling; and  
(h)  when reference is made in t he labelling to the type of heat treatment(s) 
applied, the definitions  established by the Codex Alimentarius 
Commission shall apply.  
Standard for milk powder and cream powder  
(1)  This Standard applies to milk powders and cream p owders as defined in 
regula tion (2). 
(2)  Milk powder and cream powder are milk products which can be obtained by 
the partial removal of water from milk or cream as guided by Codex Standard 
207. 
(3)  Skimmed milk powder, partly skimmed milk powder, milk po wder and cream 
powder shall  have a minimum milk protein in milk solids –not–fat 
concentration of 34%.  
(4)  Skimmed milk powder shall have a maximum concentration of 1.5% milk fat.  
(5)  In addition to the general requirements on labelling of pre –packaged foo ds – 
(a)  the product shall  be labelled with the name of the food according to its 
composition as prescribed by Codex Standard 207 ; 
(b) the names permitted in Tonga shall be “cream powder ”; “partly 
skimmed milk powder ” or “semi –skimmed milk powder ”; “whole  milk 
powder ” or “full crea m milk powder ”; and “skimmed milk powder ” or 
“low fat milk powder ” respectively ; and  
(c) the milk fat content shall be declared either  –  
(i)  as a percentage by mass ; or  
(ii)  in grams per serving as quantified in the label pro vided that the 
number of se rvings is stated.  SCHEDULE 2  Food  Standards Code 2021 
 
 
Page  24  to    
 
 
 
 Standard for ice cream  
(1)  Ice cream shall be made from milk or milk product with milkfat, vegetable 
fat, cream and butter or combination of these and sugar, and may contain 
other wholesome food.  
(2)  Ice crea m shall contain not less th an 10 per cent of milk fat or vegetable fat or 
a combination of these.  
(3)  Ice cream shall not contain Escherichi coli count . 
(4)  Where fruit, chocolate or other food is added to ice cream or ice cream is 
externally coated, th e fruit, chocolate or other  food, or coating, if it is capable 
of being readily separated for the purpose of analysis, shall be deemed to be 
not part of the ice cream for the purpose of determining the content of fat.  
(5)  No person shall import, proper o r advertise for sale or sel l any ice cream, the 
flavour of which is indicated by the name of a fruit, unless the ice cream 
contains not less than 5 per cent of that fruit or the juice of that fruit, or the 
word “flavour ” is conjoined in uniform lettering, with the name of the fruit.   
(6)  No package of ice cream shall be labelled with the word “dairy” or any word 
of similar meaning unless its fat content is derived solely from milk  
(7)  No picture of any fruit, or expression or device (other than the name o f the 
fruit conjoined with the word “flavour ”) that indicates, suggests or implies the 
presence of a fruit or fruit juice in any ice cream shall appear in the label on 
any package of ice cream that does not contain at least 5 per cent of that fruit 
or frui t juice, as the case may be . Food Standards Code 2021  SCHEDULE 3  
 
 
 
to  Page  25 
  
 
 
 
 SCHEDULE 3  
(Regulation 3(4)) 
STANDARD FOR MEAT AND MEAT PRODUCTS  
Standard for canned corned beef  
(1)  Without limitation to the generality of these Standards and the Codex 
Standard on canned  corned beef  (CXS 88 -1981 ), the following specific  
product requirements for p roduct labelled as canned “corned  beef apply – 
(a)  total protein content in the final product shall not be less than 21% of 
the total mass;  
(b)  be total fat content shall not exceed 21% of the total mass;  
(c)  date of minimum d urability shall be indicate d by the year;  
(d)  all meat used in the manufacture of corned beef shall have been 
subjected to the inspection  processes and it shall have been passed by 
an inspector as fit for human consumption ; and 
(e)  preservatives and additives used in accordance with Table 1 and 2 of 
the General Standard for Food Additives (CXS 192 -1995) in food 
categories are acceptable for use in foods conforming to this standard.  
(2)  Wherever canned corned  beef with a fat content ex ceeding 20% of the total 
mass is stored for  display for sale to the consumer there shall been associated 
shelf notice visible to consumers  informing consumers that “This brand of 
canned corned beef is high in fat. For a healthy d iet eat  less.”  
(3) Such a shelf notice shall be in a form prescribed by the Competent Authority 
in a brochure  available to food businesses or on its website.  
Standard for canned luncheon meat  
(1)  Without limitation to the generality of these Standards an d the Codex 
Standard on lun cheon  meat, the following specific product requirements for 
product labelled as canned “luncheon meat ” shall apply – 
(a)  the maximum percentage of fat content permitted in a product shall be 
30% of the total mass;  
(b)  in the fi nal product, the meat and p oultry shall be uniformly and 
thoroughly cured and the product  shall be capable of being sliced;  
(c)  all meat and poultry meat used in the manufacture of luncheon meat 
shall have been subjected to the  inspection processes and it  shall have 
been passed by an inspector as fit for human consumption; and  SCHEDULE 3  Food  Standards Code 2021 
 
 
Page  26  to    
 
 
 
 (d)  raw or semi –processed meat and poultry meat, and luncheon meat shall 
be handled, stored or  transported in an establishment in a manner that 
will protect the meat, poultry meat a nd the luncheon  meat from 
contamination and deterioration.  
(2)  For shelf –stable products the date of minimum durability shall be declared by 
the year.  
(3)  For products which are not shelf –stable (that is, products which may be 
expected not to keep for at  least 18  months in normal conditions of storage 
and sale ), the date of minimum durability shall be  declared by day, month and 
year.  
(4)  Wherever canned luncheon meat with a fat content exceeding 20% of the total 
mass is stored  for display for sale to the  consumer there shall be an  associated 
shelf notice visible to consumers  informing consumers “This brand of canned 
luncheon meat is high in fat. For a healthy diet  eat less .”  
(5) Such a shelf notice shall be in a form prescribed by the Competent Authority  
in a brochure available to  food businesses or on its website.  
Standard for sausages  
(1)  Sausages shall contain no less  than 500g/ kg of fat free meat flesh . 
(2)  The proportion of fat in  a sausage shall be no more than 400g/ kg of the fat 
free meat flesh  content.  
(3)  Sausages covered in this standard shall be labelled or advertised in such a way 
so as to reference the fat content of the meat or sausage  
 
Standard for min ced meat or sausages (labelled or advertised in such a way as to 
reference the fat content of the meat or sausage ) 
 Where express or implied reference is made in relation to the fat content of 
minced meat or  sausage, the maximum proportion of fat in the mi nced meat or 
sausage, expressed in g/100g,  shall be – 
(a)  declared on the label on package of the food; or  
(b)  where the food is not packaged, and is stored for display for sale to 
consumers, declared on an  associated shelf not ice visible to consumers.  
Standard for canned meat with other food  
(1)  Canned meat with other food shall be the meat product prepared from meat, 
manufactured  meat or smoked meat with other food, packed in clean 
containers that are hermetically sealed and  processed by heat to ensure  
preservation. Where the meat is named first in the description or  name on the Food Standards Code 2021  SCHEDULE 3  
 
 
 
to  Page  27 
  
 
 
 
 container, the product shall contain not less than 45 per cent of meat of the 
kind so named.  
(2)  There shall be written in the label on a package con taining canned meat with 
food the words “meat with (state the name of the other food) ” or any other 
word or words having the same or a similar effect.  
(3)  For shelf stable products the date of minimum durability shall be declared by 
the year.  
(4)  For pro ducts which are shelf –stabl e that is,  which may be expected not to 
keep for at least 18 months in normal conditions of storage and sale, the date 
of minimum durability shall be declared by day, month and year.  
(5) Such a shelf notice shall be in a form prescribed by the Competent Authority 
in a brochure available to food businesses or on its websites.  
 
Standard for smoked meat  
(1)  Smoked meat shall be the meat product obt ained by subjecting meat or 
manufactured meat to smoke.  
(2)  For the purposes of this Standard “smoke ” means –  
(a)  wood (including sawdust) or woody plants in the natural state by 
combustion or friction, excluding wood or plants which have been 
impregnat ed, coloured, gummed or painted  or treated in a similar 
manner; or 
(b)  derivatives obtained by condensation or absorption of smoke in a 
suitable food grade liquid .  
(3) A dip, which will impart a smoky flavour to meat products, can be prepared 
by dilutin g an appropriate quantity in po table water.  
(4)  The raw material used for the generation of smoke shall be free from 
extraneous material such as plastic.  
(5)  Only meat, which is suitable for sale as fresh or frozen meat, shall be used for 
processing into  smoked meat.  
(6)  Smoked meat shall undergo a smoking process in accordance with good 
manufacturing practices , so as to  – 
(a)  minimize the risk of subsequent growth of microbial pathogens such as, 
but not limited to, Clostridium botulinum; and  
(b)  avoid  chemical contamination of the meat product in a manner that 
could potentially harm  human health.  SCHEDULE 3  Food  Standards Code 2021 
 
 
Page  28  to    
 
 
 
 (7)  Processing plants engaged in the smoking of meats shall be equipped with 
either traditional or mechanical smoking kilns designed and  shall be  
constructed  to ensure safe and efficient o peration and to facilitate easy 
cleaning .  
(8) In addition to sub -regulation ( 7), the following shall apply – 
(a)  the inner surface of the kiln shall preferably be finished smoothly with 
a lining such as stainless steel or o ther suitable material to facil itate 
cleaning of the walls with steam and hot water;  
(b)  be equipped with a high temperature alarm device;  
(c)  equipment used for hanging or laying out of meat during smoking shall 
be constructed of suitable corrosion –resistant material and designed so 
as to be readily cleanable;  
(d)  trolleys, racks and other equipment which do not come in direct contact 
with meat, shall be constructed to permit easy and thorough cleaning . 
(9)  A regular programme of cleaning to achieve th e removal of tarry deposits on 
walls, ceilings, fans, racks, trolleys, and other surfaces shall be applied for 
hygienic reasons but also to reduce the risk of fire.  
(10)  Where smoke production makes use of wood, wood shavings or sawdust, 
these materials sh all be dry and free from soil d ust and harmful substances 
such as wood preservatives and paint.  
(11)  If liquid smoke or smoke powder is used, approval shall be obtained from the 
Authority for its use.  
(12)  To obtain even smoking and dehydration of the me at in the same batch, the 
meat shall be reasonably uniform size and weight.  
(13)  During hot smoking, the internal temperature of the meat shall reach  at least  –  
(a)  65ºC for at least 30 minutes where the water phase salt concentration is 
at least 5% as measured in the thickest segmen t of the muscle; and  
(b)  82ºC for at least 30 minutes where the water phase salt concentration is 
between 3.5 – 5%. 
(14)  When smoking is finished, the meat shall be cooled rapidly and thoroughly 
before it is packaged, to pr event the growth of micro –organ isms harmful to 
humans.  
(15)  Appropriate date marking and instructions on storage conditions shall be 
provided on packaged smoked meat, including both frozen and chilled 
product, in a manner clearly visible to the consumer.  
(16)  Frozen smoked meat shall be thawed using a time –temperature scheme that 
prevents the outgrowth of Clostridium botulinum . Food Standards Code 2021  SCHEDULE 3  
 
 
 
to  Page  29 
  
 
 
 
 (17)  Smoked meat may contain formaldehyde incidentally absorbed in the 
processing in a proportion not exceeding 5 mg/ kg. 
Standar d for cured, uncooked meat  
(1)  Without limitation to the generality of these Standards and the Codex 
Standard on Cured Uncooked Meat, the following specific product 
requirements for product labelled as “Immersed in cold brine solution ” shall 
apply  – 
(a)  total protein content in the f inal product shall not be less than 21% of 
the total mass;  
(b)  total fat content shall not exceed 21% of the total mass;  
(c)  total nitrate and nitrites (calculated as sodium nitrite) permitted in cured 
meat must not exceed 125mg/kg (parts per million) in  the finished 
product prescribed by the Codex General Standard on Food Additives 
(192–1995) and its revisions . 
(2)  All meat used in the manufacture of cured meat shall have been subjected to 
the inspectio n processes and it shall have been passed by an inspector as fit 
for human consu mption . 
(3)  Pre–blended brining mixtures (ie. Nitrite mixed with salt and other 
ingredients) shall be supplied from a reputable supplier  and are safe for use 
when making products .  
(5)  All ingredients and food additives used for pre –blended brining mixtures are 
permit ted for use by and comply with the Codex General Standard on Food 
Additives (192 –1995) and its revisions  
(6)  The curing tank shall be thoroughly cleaned and ensure it is inert to the 
brining and the food item.  
(7)   Meat pie ces shall be uniform in size, a nd periodic mixing of the batch may be 
necessary to ensure uniform cure penetration.  
(8)  Meat pieces must be completely immersed in the brine during curing.  
(9)  The curing br ine should be maintained at ≤5 oC to retard nitr ite depletion and 
also increases product yield.  
(10)  As a minimum, curing tanks must be emptied and cleaned between batches. 
Re–use of cover brines is not recommended because all ingredients in it are 
dilute d during curing. It will also contain extract co mponents from the meat, 
large numbers of salt –tolerant bacteria and probably some bacterial 
pathogens.  
(11)  If cover brines are re –used, the processor should establish how long it should 
be kept and the pro cedures ( such as  temperature control) for ensuri ng that it SCHEDULE 3  Food  Standards Code 2021 
 
 
Page  30  to    
 
 
 
 remains in an acceptable condition. The quality of the cover brine should be 
periodical checked ( such as t urbidity, salt level and colour), and the salt and 
nitrite levels adjusted before being reu sed. After about two or three weeks, 
depending o n the temperature, harmless bacteria in cover brines are gradually 
replaced by pathogenic bacteria. Therefore, it is recommended that curing 
brines not be kept longer than this period, and if there is an adve rse change 
(that is,  milkiness and off –odour), t he brine should be discarded earlier.  
(12)  Every curing tank shall be temporarily labelled with the amount of curing 
brine solution, weighed of the meat, the preparation date and the processor / 
personnel w ho undertake the curing processes.  
(13)  Ready cured meat shall be repackaged in a clean container that is not 
corrosive or sensitive to the brine ingredients and shall not manipulate quality 
and safety of the product.  
(14)  Packaging of the final product  shall be labelled with the name of the product,  
processor/company, weighed of t he product, prepared date and recommended 
storage temperature (≤5 oC) . 
 
Standard of requirements for meat and butcher  
(1) A person shall not slaughter an animal for sale as human food unless — 
(a) an authorized Food Inspector has first examined and passed t he animal 
for slaughtering; and  
(b) the animal is slaughtered at an approved slaughtering place.  
(2) A person who contravenes this regulation commits an offence and is liable on 
conviction to a fine not exceeding $2000.  
(3) A person who slaughters an anima l at an approved slaughtering place shall — 
(a) provide a sufficient quantity of suitable clean appliances, receptacles, 
utensils and wiping cloths for use in connection with the slaughter of 
the animals;  
(b) provide every facility for inspection before, d uring and after 
slaughtering the animal;  
(c) slaughter the animal as skilfu lly, humanely and expeditiously as 
possible;  
(d) keep the carcase, organs and viscera of each animal separate from 
others until inspected by an Authorized Food Inspector;  
(e) remove  from the approved slaughtering place without delay, carcases, 
hides, skin, fat, offal and all refuse and after completion of the 
slaughtering, leave in a clean and sanitary condition, satisfactory to an Food Standards Code 2021  SCHEDULE 3  
 
 
 
to  Page  31 
  
 
 
 
 Authorized Food Inspector, those portions of the app roved slaughtering 
place used by him;  
(f) clean all utensils, receptacles and appliances, and keep them clean 
when not in actual use, and generally carry out any instructions given 
by an Authorized Food Inspector;  
(g) when ordered by an Authorized Food Ins pector, cause those utensils, 
receptacles and appliances to be sterilized; and  
(h) take, without delay, such measures as are directed by an Authorized 
Food Inspector to put or maintain any portion of an approved 
slaughtering place used by him in a clean a nd sanitary condition.  
(4) A person shall not remove from an approved slaughtering place any carcase or  
portion of a slaughtered animal unless — 
(a) the carcase or portion has been examined by an Authorized Food 
Inspector; or  
(b) where the carcase or port ion is diseased, the instructions of an 
Authorized Food Inspector with respect to the treatment and disposal of 
the carcase or  portion have been carried out.  
(5) An Authorized Food Inspector may cut into or divide the carcase or portion or 
remove any part of the carcase or portion of the carcase for the purpose of 
inspection.  
(6) An authorized Food Inspector may condemn — 
(a) any carcase or portion of a carcase or any organ which is in his opinion  
diseased or unfit for human consumption; and  
(b) any meat wh ich has suffered deterioration by exposure to flies, dust or  
weather conditions, or by contact with unclean surfaces, or which is in  
a state of putrefaction or decomposition.  
(7) A person who slaughters an animal for sale as human food, and every person  
employed by him, shall comply with and carry out any instructions of an 
Authorized Food Inspector relating to the disposal, storage or transport of 
meat or refuse at or from an approved slaughtering place.  
(8) A person shall not sell, or offer for sale, or h ave in his possession for the 
purpose of  sale, any meat from an animal slaughtered within the Kingdom 
unless the — 
(a) animal was first passed for slaughter by an Authorized Food Inspector 
before it  was killed;  
(b) animal was killed at an approved slaughte ring place; and  
(c) meat was examined by an Authorized Food Inspector and was declared 
fit for  human consumption.  SCHEDULE 3  Food  Standards Code 2021 
 
 
Page  32  to    
 
 
 
 (9) Except as provided in sub –regulation (2) a person shall not sell or expose or 
offer for sale any meat otherwise than in a butcher’s shop c onstructed in  
accordance with the following specifications — 
(a) the floor shall be constructed of  –  
(i) cement , concrete, brick, tiles, asphalt, or hardwood blocks laid in 
cement or asphalt ; or  
(ii)  suitable non –absorbent material  which has been approv ed by the 
head of the Food Division ; 
(b) the inner walls shall have a minimum height of 10 feet, lined with tiles, 
cemented, or constructed of other impervious and non –absorbent 
material, capable of being easily washed, to a height of 6 feet;  
(c) the ceili ng shall be constructed, to the satisfaction of a Meat Inspection 
of such material as to offer the least possible opportunity for the 
lodgment of dust, flies and other insects;  
(d) every window shall be of glass or of closely –fitting wire or of gauze 
appro ved by an Authorized Food Inspector, and every doorway shall be 
provided with a light swing frame, closely fitting, and covered with 
closely fitting wire or gauze, approved by an Authorized Food 
Inspector, and every ventilative or other opening shall be co vered with 
similar gauze;  
(e) every external door shall be kept closed, except when in use for the 
purpose of ingress or egress;  
(f) the shop shall have adequate cross ventilation and light to the 
satisfaction an Authorized Food Inspector;  
(g) where water under pressure is available, or where it can be reasonably 
made available, the shop shall be provided with sufficient toilet and 
washing facilities with water laid on, with proper drainage to the 
satisfaction of an Authorized Food Inspector, but where wate r under 
pressure is not available, other provision approved by an Authorized 
Food Inspector shall be made for, the supply of clean water; and  
(h) the shop shall be provided to the satisfaction of an Authorized Food 
Inspector with sufficient facilities for cleansing of all fittings, 
instruments and conveyors used in the shop.  
(10) An Authorized Food Inspector may authorize a person to sell or expose or 
offer for sale  any meat at an approved selling place where the Authorized 
Food Inspector is satisfied  that the meat is not likely thereby to become 
unwholesome meat, and a person  so authorized shall carry out all instructions 
of an Authorized Food Inspector relating to the  sale of meat at that place.  Food Standards Code 2021  SCHEDULE 3  
 
 
 
to  Page  33 
  
 
 
 
 (11) The owner of a butcher’s shop shall provide a water clo set for the use of 
persons  employed in the shop but the room that is used for a water closet shall 
not open  directly into the shop.  
(12) A person shall not use, or permit to be used, a butcher’s shop for domestic 
purposes,  or as a sleeping apartment, or fo r any purpose incompatible with the 
cleanliness and  good sanitary condition of the shop and of the fittings and 
instruments used in the  shop, or of the meat exposed in the shop.  
(13) Where a person resides on the premises attached to a butcher’s shop a 
separate  entrance shall be provided to those premises but no doors, windows, 
or other openings in those premises shall open directly into butcher’s shop.  
(14) The owner of a butcher’s shop shall — 
(a) keep clean to the satisfaction of an Authorized Food Inspe ctor, the 
floors walls, ceilings and fittings in his shop, and all instruments and 
appliances used in his shop; and  
(b) clean daily all wagons, carts, trollies, buckets, trays and containers of 
every kind used in connection with the sale of meat in his sh op 
(15) A person engaged in the preparation, carriage, storage, sale or delivery of 
meat for sale — 
(a) shall place in a suitable covered receptacle protected from flies all scrap 
meat, fat, offal and bones not required for sale, and shall not mix them  
with other refuse, and shall remove them at intervals sufficiently  
frequent as to ensure against put  refaction;  
(b) shall store all meat, unless in the actual process of conveyance, out of 
the direct rays of the sun;  
(c) shall ensure that all utensils used in  connection with the sale of meat are 
of such construction substance, and in such condition, as will preclude  
any contamination of the meat;  
(d) shall ensure that every vehicle used for the transport of any meat is so 
constructed or so covered as to preven t access of flies and dust to the  
meat carried, and is kept clean and in repair to the satisfaction of an 
Authorized Food Inspector;  
(e) shall protect from rats, mice, cockroaches, flies and all other insects, 
vermin or dust, and from any unwholesome subst ance or odour all meat  
intended for sale;  
(f) shall not use for the carriage of meat any cart used for carting manure 
or for the carting of any substance likely to cause injury to meat;  
(g) shall not convey, deliver or dispense, or cause to be conveyed, 
delivered or dispensed, any meat unless the meat whilst being SCHEDULE 3  Food  Standards Code 2021 
 
 
Page  34  to    
 
 
 
 conveyed, delivered or dispensed is kept covered and closed so as to  
protect it from dust, flies and other impurities;  
(h) shall not use for storing meat any vessel the substance, construction or 
condition of which is likely to contaminate meat or depreciate its  
nutritive value;  
(i) shall not sell or offer for sale, or have in his possession with intent to 
sell, any meat which has been blown or spouted;  
(j) shall not use for any purpose which would  be likely to contaminate or 
injuriously affect the wholesomeness or cleanliness of the meat any  
vehicle, receptacle, articles, utensils, tools of trade, benches, fittings,  
machinery or other appliances used for the preparation, carriage,  
storage, sale or delivery for sale of any meat; and  
(k) shall not spit, or smoke, or chew tobacco in any place used for the 
preparation of meat or at any place where meat is handled or prepared 
for sale.  
(16) A person engaged in the preparation, carriage, storage, sale or delivery of any 
meat for sale shall, when so engaged, keep his clothing and his body clean.  
(17) A person thus engaged shall, at all times when thus engaged, wear overalls, or 
an apron of a washable and impervious material, and shall keep them clean to 
the satisfaction of an Authorized Food Inspector.  
(18) A person who — 
(a) is suffering from any contagious or infectious disease within the 
meaning of the Act;  
(b) has an infected sore or wound on the face or on either arm; or  
(c) is wearing unclean or med icated bandages, shall not engage in the 
preparation, carriage, storage, sale or delivery for sale, of any meat.  
(19) An Authorized Food Inspector may require a person thus engaged to present 
himself for medical examination, and a person who refuses or fa ils to present 
himself for medical examination commits an offence and is liable to a fine not 
exceeding $2000.  
(20) A person shall not engage in the preparation or handling of meat for sale at a 
butcher’s shop or at an approved selling place unless that pe rson has been 
medically examined, and declared by a Medical Officer, that that person is 
free from any disease or infection or uncleanliness referred to in the last 
preceding section.  
(21) A person who is regularly engaged in the preparation or handling of  meat for 
sale at a butcher’s shop or at an approved selling place, shall, at regular 
intervals and at least 4 times a year, present himself for medical examination 
by a Medical Officer.  Food Standards Code 2021  SCHEDULE 3  
 
 
 
to  Page  35 
  
 
 
 
 (22) A person shall not sell or offer for sale or have in his possess ion for sale any 
meat which is unwholesome or unfit for human consumption.  
(23) An Authorized Food Inspector may — 
(a) at any reasonable time, and at all times when work is being performed, 
enter any place where meat is sold or prepared for sale and inspec t that 
meat;  
(b) where he has reason to believe that meat in any vehicle or package is 
intended for sale, inspect that meat;  
(c) at any time, with such assistance as he thinks necessary, enter any 
premises where he has reason to believe a contravention of the Act or 
these Regulations is being committed.  
(24) In any proceedings under these Regulations against any person, the presence 
of meat — 
(a) in a vehicle used by that person in the business of selling meat shall be 
prima facie evidence that  –  
(i) he ha s that meat in possession for sale, that the meat is intended 
for sale and that he has exposed the meat for sale;  or 
(ii) on premises where that person is engaged (whether as principal 
or employee) in the business of selling meat shall be prima facie 
evide nce that he has that meat in possession for sale, that he has 
exposed or offered that meat for sale and that the premises are a 
place where meat is prepared for sale.  
(25) A person who contravenes any of the provisions of these regulations commits 
an offen ce and is liable on conviction to a fine, where no  other penalty is 
provided, not exceeding $2000.  
 
 
 
 
 
 
 SCHEDULE 4  Food  Standards Code 2021 
 
 
Page  36  to    
 
 
 
 SCHEDULE 4  
(Regulation 3(5))  
STANDARD FOR POULTRY, POULTRY PRODUCTS, EGGS AND EGGS 
PRODUCTS  
 
 
Standard for turkey tails and other poultry tails  
(1)  No turkey tail or other poultry tail products shall be permitted for importation 
into or sale in Tonga without having been produced and processed at least 
according to the requirements of Codex' Recommended International Code of 
Hygienic Practice.  
(2)  No turkey tail or other poultry tail products shall be permitted for importation 
into or sale in Tonga without having been certified by the Competent 
Authority of the exporting country as being compliant with regulation (1) of 
this Standard and as being compli ant with microbiological requirements of 
these Regulations.  
Standard on fluid loss from thawed poultry  
Frozen poultry when thawed shall yield no more than 60g/ kg of fluid as determined 
by any method approved by the Food Authority.  
Standard for eggs  
Eggs sh all only be displayed for sale and sold if – 
(a)  there is no putrefaction;  
(b)  the eggs are stored under refrigeration;  
(c)  the package has not been used previously;  
(d)  the package carries an appropriate date marking;  
(e)  no development of the embryo  has begun; and  
(f)  the shell is free from extraneous matter and unbroken.  
 
 Food Standards Code 2021  SCHEDULE 5  
 
 
 
to  Page  37 
  
 
 
 
 SCHEDULE 5  
(Regulation 3(6))  
STANDARD FOR FISH AND AQUACULTURE PRODUCTS  
 
Standard for  fresh fish and fish products  
 No sample of [fresh ] fish or [fresh]  fish product derived fro m the families 
Scombridae, Clupeidae, Coryphaenidae, Engraulidae and Pomatomidae, the 
maximum level of histamine permitted to be detected shall be 10mg/100 g 
based on the average of the sample units tested, provided more than one 
sample unit is tested.  
Standard for  canned tuna and bonito  
(1)  Without limitation to the generality of the Codex Standard on canned tuna and 
bonito, the following specific product requirements for canned tuna and 
bonito shall apply in  Tonga – 
(a)  the name of the product as declar ed on the label shall be “tuna” or 
“bonito ” and may be preceded or followed by the common or usual 
name of the species in a man ner not to mislead the consumer;  
(b)  the name of the product may be qualified or accompanied by a term 
descriptive of the colour  of the product, provided that the term “white ” 
shall be used only for Thunnus alalunga (Albacore);  
(c)  when the term “white ” is used in accordance with regulation  c, the fle sh 
shall be predominantly white;  
(d)  the form of presentation shall be declared in close proximity to the 
common name and shall be presented as “solid ”, “chunk ”, “flake ”, 
“flakes ”, “grated ” or “shredded ” as specified in Codex Standa rd 70 of 
1981 and its revisions;  
(e)  where the form of presentation shall be declared as prescribed in 
regulation  e it shall not be used in a  misleading manner;  
(f)  the name of the packing medium (water, oil other) shall form part of the 
food and shall not be  misleading;  
(g)  [canned tuna or  canned  bonito ] shall be free of organisms capable of 
growth under  normal storage conditions of Tonga; and  
(h)  the product shall be free from container integrity defects which may 
compromise the hermetic seal.  SCHEDULE 5  Food  Standards Code 2021 
 
 
Page  38  to    
 
 
 
 (2)  In addition to the requirements specified in regulation  (1), canned tuna and 
bonito with th e following cha racteristics shall  be considered to be non –
compliant with this Standard when more than one sample unit in a lot or 
consi gnment has any of the characteristics  in regulation (3) .  
(3) The samples – 
(a)  are affected by persistent and distinct objectionable o dours or flavours 
indicative of decomposition or rancidity;  
(b)  contain excessively mushy or tough ingredients uncharacteristic of the 
product;  
(c)  are affected by discolouration indicative of decomposition or rancidity 
or by sulphide staining of more th an 5% of the fish by weight; or  
(d) are affected by struvite crystals greater than 5mm in length.  
(4)  Canned tuna and bonito shall comply with the maximum limits on histamine 
specified in Standard  D.1.2. 
Standard for  canned sardine and sardine –type products  
(1)  Without limitation to the generality of the Codex Standard on canned sardine 
and sardine –type products, the following specific product requirements for 
canned sardine and sardine –type products shall apply – 
(a)  the name of the packing medium (water,  oil or other) shall form part of 
the name of the f ood and shall not be misleading;  
(b)  if the fish has been smoked or smoke flavoured, this inform ation shall 
appear on the label;  
(c)  the product shall be free of organisms capable of growth under nor mal 
storage conditions of Tonga; and  
(d)  the product shall be free from container integrity defects which may 
compromise the hermetic seal.  
(2)  In addition to the requirements specified in regulation  (1), canned sardines 
and sardine –type products with the fo llowing characteristics will be 
considered to be non –compliant with this  Standard when more than one 
sample unit in a lot or cons ignment has any of the characteristics in regulation 
(3).  
(3) The samples – 
(a)  are affected by persistent and distinct objec tionable odours or flavours 
indicative of decomposition orrancidity;  
(b)  contain excessively mushy or tough ingredients uncharacteristic of the 
product;  Food Standards Code 2021  SCHEDU LE 5 
 
 
 
to  Page  39 
  
 
 
 
 (c)  are affected by discolouration indicative of decomposition or rancidity 
or by sulfide staining mo rethan 5% of the fish by weight; or  
(d)  are affected by struvite crystals greater than 5mm in length.  
(4)  Canned sardines and sardine –type products shall comply with the maximum 
limits onhistamine specified in Standard D.1 .2. 
Standard for  canned mackerel  
(1)  Without limitation to the generality of the Codex Standard on canned finfish, 
the following  specific product requirements for canned mackerel shall apply – 
(a)  the product shall be prepared from sound mackerel from which the 
heads, tails and viscera ha ve been  removed;  
(b)  the name of the packing medium (water, oil or other) shall form part of 
the name of the food and  shall not be misleading;  
(c)  if the fish has been smoked or smoke flavoured, this inform ation shall 
appear on the label;  
(d)  the produc t shall be free of organisms capable of growth under nor mal 
storage conditions of Tonga; and  
(e)  the product shall be free from container integrity defects which may 
compromise the hermetic seal.  
(2) In addition to the requirements specified in regulation  (1), ca nned mackerel  
(which is more than one sample unit in a lot or consignment ) has any of the 
following  characteristics – 
(a) [samples ][product ] are affected by persistent and distinct objectionable 
odours or flavours indicative of decomposition or ran cidity;  
(b) samples  contain excessively mushy or tough ingredients 
uncharacteristic of the product;  
(c)  samples are affected by discolouration indicative of decomposition or 
rancidity or by sulfide staining of more  than 5% of the fish by weight; 
or 
(d)  samples are affected by struvite crystals greater than 5 mm in length.  
(3)  Canned mackerel shall comply with the maximum limits on histamine 
specified in Standard D.1. 2. 
Standard for  canned finfish  [products]  
(1)  Without limitation to the generality of the Codex Standard 119 for canned 
finfish and its revisions, the following specific product requirements for 
canned finfish products (other than canned finfish covered by other product 
Standards) shall apply – SCHEDULE 5  Food  Standards Code 2021 
 
 
Page  40  to    
 
 
 
 (a)  the product shall be prepared from sound finf ish from which the heads, 
tails and viscera have been removed;  
(b)  where a mixture of species of the same genus is used, the species used 
shall be indicated on the label;  
(c)  the name of the product declared on the label shall be the common or 
usual name  applied to the  [type of ] fish in Tonga and shall be presented 
in a man ner not to mislead the consumer;  
(d)  the name of the packing medium (water, oil, or other) shall form part of 
the name of the f ood and shall not be misleading;  
(e)  if fish has been sm oked or smoke flavoured, this inform ation shall 
appear on the label; and  
(f) the product shall be free from container integrity defects which may 
compromise the hermetic seal.  
(2)  In addition to the requirements specified in regulation  (1), canned fin fish 
products with the  characteristics  in regulation (3)  will be considered to be 
non–compliant with this Standard when more than one sample unit in a lot or 
consignment has any of the following characteristics.  
(3) The samples – 
(a)  are affected by persiste nt and distinct objectionable odours or flavours 
indicative of decomposition or rancidity;  
(b)  contain excessively mushy or tough ingredients uncharacteristic of the 
product;  
(c)  are affected by discolouration indicative of decomposition or rancidity 
or by sulphide staining of more than 5% of the fish by weight; or  
(d)  are affected by struvite crystals greater than 5 mm in length.  
(4)  Canned finned fish of the relevant families shall comply with the maximum 
limits on histamine specified in Standard D.1 .2. 
Standard for  frozen fish and fisheries products  
(1)  This Standard a pplies to all quick –frozen fish,  quick frozen lobster,  quick 
frozen blocks of fish fillet, minced fish flesh and mixt ures of fillets and 
minced fish,  eviscerated and une viscerated quick frozen finfish, quick –frozen 
fish sticks (fish fingers), f ish portions and fish fillets ( breaded or battered ). 
(2)  The following specific product requirements shall apply for all fish and fish 
products under this Standard – 
(a)  if glazed, the water used for glazing or preparing glazing solutions shall 
be of potable qual ity or shall be clean sea –water; and  Food Standards Code 2021  SCHEDULE 5  
 
 
 
to  Page  41 
  
 
 
 
 (b)  in addition to the general requirements on labelling, the following 
provisions shall apply – 
(i)  if the product has been glazed with sea –water, a stateme nt to this 
effect shall be made;  
(ii)  where the food has been glazed, the declaration of net contents of 
the food shall be exclusive of the glaze; and  
(iii)  the label shall include terms to indicate that the product shall be 
stored at a temperatur e of minus 18ºC or colder.  
(3)  In addition to the requirements specified in regulation (2), product referred to 
in regulation (1) shall be considered to be non –compliant with this Standard 
when more than one sample unit has any of the following characteri stics – 
(a)  greater than 10% of the surface area of the sample unit exhibits 
excessive loss of moisture clearly  shown as white or ye llow 
abnormality on the surface;  
(b)  the presence of two or more parasites per kg of the sample unit with a 
capsular dia metre greater  than 3mm or a parasite not encapsulated and 
greater than 10mm in length;  
(c)  a bone or bones is/are prese nt in product labelled boneless;  
(d)  [...affected with pasty texture ] resulting from parasitic infestation 
affecting more than 5% of the sample unit by weight ; 
(e)  the presence of ruptured bellies in un –eviscerated fi sh, indicative of 
decomposition; and  
(f)  in relation to  quick frozen lobster, distinct blackening of more than 
10% of the surface area of the shell of individual whole or hal f lobster, 
or in the case of tail meat, distinct black, brown, green or yellow 
discolouration singly or in combination, of the meat affecting more than 
10% of the weight.  
(4)  Frozen fish of the relevant families shall comply with the maximum limits on 
histamine specified in Standard D.1.2. 
Standard for  frozen shrimps or prawns  
(1)  This Standard applies to frozen and quick frozen raw or partially or fully 
cooked shrimps or prawns from the families Penaeidae, Pandalidae, 
Crangonidae and Palaemonidae, peeled or unpeeled.  
(2)  The pack shall not contain a mixture of genera but may contain a mixture of 
species of the same genus which have similar sensory properties.  
(3)  During processing – SCHEDULE 5  Food  Standards Code 2021 
 
 
Page  42  to    
 
 
 
 (a)  water used for cooking and cooling shall be of potable quality or c lean 
seawater.  
(b)  the freezing process shall be carried out in appropriate equipment in 
such a way that the range of temperature of maximum crystallization is 
passed quickly.  
(c)  the freezing process shall not be regarded as complete unless and until 
the nature has reached minus 18ºC or colder at the thermal cen tre after 
thermal stabilization; and  
(d)  frozen and quick –frozen prawns or shrimps shall be processed and 
packaged so as to minimize dehydration and oxidation.  
(4)  Without limitation to the gene rality of these Standards, the following specific 
product requirements shall apply – 
(a)  if glazed, the water used for glazing or preparing glazing solutions shall 
be of potable qual ity or shall be clean sea –water;  
(b)  the average net weight of all sampl e units shall not be less than the 
declared weight and there shall be no unreasonable short age in any 
individual container; and  
(c)  in addition to the general requirements on labelling, the following 
provisions shall apply –  
(i)  if the product has been glazed with sea –water, a stateme nt to this 
effect shall be made;  
(ii)  where the food has been glazed, the declaration of net contents of 
the food  shall be exclusive of the glaze;  
(iii)  the label shall include terms to indicate that the product shall be 
stored at a tem perature of minus18ºC or colder;  
(iv)  products shall be designated as cooked, or partiall y cooked, or 
raw as appropriate; or  
(v)  when declared on the label, the count of prawns or shrimp shall 
be such that is not misleading to the consumer.  
(5)  In addition to the requirements specified in sections (1) to (4), frozen and 
quick –frozen prawns or shrimp shall be considered to be non –compliant with 
this Standard when more than one sample unit has any of the following 
characteristics – 
(a)  greater than 10% of the weight of the prawn or shrimp in the sample 
unit or greater than 10% of the surface area of the block exhibits 
excessive loss of moisture clearly shown as white or yellow 
abnormality on the surface which masks the colour of the flesh and  
penetrates below the surface and cannot be easily removed by scraping 
with a knife or other sharp instrument without unduly affecti ng the 
appearance of the shrimp;  Food Standards Code 2021  SCHEDULE 5  
 
 
 
to  Page  43 
  
 
 
 
 (b)  the product is affected by persistent and distinct objectionable odours or 
flavours in dicative of decomp osition or rancidity or of feed; and  
(c)  distinct blackening or green or yellow discolouration, singly or in 
combination of more than 10% of the surface area of individual prawn 
or shrimp which affects more than 25% of the sample unit.  
Standard for  smoked fish  
(1)  Smoked fish shall be the fish product obtained by subjecting fish or 
manufactured fish to smoke.  
(2)  The raw material used for the generation of smoke shall be free from 
extraneous material such as plastic.  
(3)  Only fish whic h are suitable for sale as fresh or frozen fish shall be used for 
processing into smoked fish.  
(4)  Smoked fish shall undergo a smoking process in accordance with good 
manufacturing practices so as to – 
(a)  minimize the risk of subsequent growth of microb ial pathogens such as, 
but not limited to, Clostridium botulinum; and  
(b)  avoid chemical contamination of the fish product in a manner that could 
potentially harm human health.  
(5)  Processing plants engaged in the smoking of fishes shall be equipped with  
either traditional or mechanical kilns designed and constructed to ensure safe 
and efficient operation and to facilitate easy cleaning and – 
(a)  the inner surface of the kiln shall preferably be finished smoothly with 
a lining such as surface steel or ot her suitable material to facilitate 
cleaning of the walls with steam and hot water;  
(b)  be equipped with a high temperature alarm device;  
(c)  equipment used for hanging or laying out of fish during smoking shall 
be constructed of suitable corrosion –resistant material and designed so 
as to be readily cleanable; and  
(d)  trolleys, racks and other equipment which do not come in direct contact 
with fish shall be constructed to permit easy and thorough cleaning.  
(6)  A regular programme of cleaning to achieve the removal of tarry deposits on 
walls, ceilings, fans, racks, trolleys, and other surfaces shall be applied for 
hygienic reasons but also to reduce  the risk of fire.  
(7)  Where smoke production makes use of wood, wood shavings or sawdust, 
these materials  shall be dry and free from soil dust and harmful substances 
such as wood preservatives and paint.  SCHEDULE 5  Food  Standards Code 2021 
 
 
Page  44  to    
 
 
 
 (8)     If liquid smoke or smoke powder is used, approval shall be obtained from the 
Authority for its  use. 
(9)    To obtain even smoking and dehydration of th e fish in the same batch, the fish 
shall be of  reasonably uniform size and weight.  
(10)   During hot smoking, the internal temperature of the fish shall reach – 
(a) at least 65ºC for at least 30 minutes where the water phase salt 
concentration is at least  5% as  measured in the thickest segment of the 
muscle; and  
(b)  at least 82ºC for at least 30 minutes where the water phase salt 
concentration is between 3.5 – 5%. 
(11)  When smoking is finished, the fish shall be cooled rapidly and thoroughly 
before it is  packaged, to prevent the growth of micro –organisms harmful to 
humans.  
(12)  Appropriate date marking and instructions on storage conditions shall be 
provided on  packaged smoked fish, including both frozen and chilled product, 
in a manner clearly visible t o the consumer.  
(13)  Frozen smoked fish shall be thawed using a time –temperature scheme that 
prevents the  outgrowth of Clostridium botulinum.  
(14)  Smoked fish may contain formaldehyde incidentally absorbed in the 
processing in a proportion not exceeding 5 mg/k g.  
Standard for other seafood products  
(1)  This standard applies to all live and raw seafood including bivalve molluscs, 
edible sea urchin, sea cucumber and sea weed that are sold locally and 
intended for direct consumption.  
(2)  All seafood must b e fit and appropriate for human consumption;  
(3)  All live seafood should possess organoleptic characteristics associated with 
freshness, as well as an adequate response to percussion ( that is,  the shellfish 
will close by themselves when tapped) and freedo m from extraneous matter, 
as determined by specialists familiar with the species concerned.  
(4)  Preparation and sale of fresh seafood shall be complying with regulation 9 of 
the Ninth Schedule listed below;  
(5)  Solid waste shall be disposed according to the standards specified under Ninth 
Schedule listed below;  
Standard for Sea Cucumber s (Holothuroidea)  
This standard applies to  the family of Holothur oidea that are collected  and process ed 
for export.  Food Standards Code 2021  SCHEDULE 5  
 
 
 
to  Page  45 
  
 
 
 
 (1)  After they are collected , sea cucumbers shall be kept in a container or a bag 
which contains seawate r – and placed in a cool, shaded place. 
(2)  Equipment and utensils used for collecting  and processing  sea cucumbers 
must be thoroughly clean sed before  and after use. 
(3)  Sea cucumbers shall not be stacked on top of one ano ther, as this may cause 
damage  to the sea cucumbers and will affect  the quality of the end product . 
(4)  During processing, the guts of a sea cucumber shall be removed and the 
inside s clean sed with clean seawater  or potable water .  
(5) After clean sing, sea cucumbers should be kept in salt or on ice (but not 
frozen) to prevent them from being spoilt.  
(6)  Coarse or medium grade salt  shall be used for the processing of sea 
cucumber s.  Salt which is used for processing of sea cucumbers must be – 
(a) supplied by [an authorized ]/[a recognised] manufacturer ; and  
(b) kept in  clean storage  at all times.  
(7)  The amount of salt which is added  to sea cucumbers shall be in accordance 
with recommendations of the Ministry of Fisheries.   It should be noted that 
salt increases the quality of the bech -de-mer and reduces the  growth of mould 
and other microorganisms.  
(8)  Salted sea cucumber s shall be cooked at 80 -100 degree s, in clean seawater . 
(9)  Sea cucumber s must be placed on clean racks that are at least 1 meter above 
the ground  for drying.   
(10) Racks used for drying of sea cucumbers shall be thoroughly clean ed and 
disinfected before and after us e.  
(11)  Roaming animal s must not be allowed in the area where  sea cucumbers are  
left to dry.  It is highly recommended that this area is well fenced . 
(12)  Once processed, dried sea cucumbers  shall be stored in a  cool, dry place to  
avoid rodent s and prevent mould and other microorganisms  from forming, 
which may cause food safety concern s. 
Standard for Limu  Tanga’u (Mozuku)  
The standard for collecting, processing, handling, keeping, distributing and 
exporting  Brown seaweed (Cladosiphon sp.) shall be in accordance with the 
Fisheries (Limu  Tanga’u ) Regulations (CAP.18.02.03). 
 
 
 SCHEDULE 6  Food  Standards Code 2021 
 
 
Page  46  to    
 
 
 
 SCHEDULE 6  
(Regulation 3(7))  
STANDARD FOR EDIBLE FATS AND OILS  
 
Standard for vegetable oils  
(1)  This Standard  applies to the veget ables oils described in section (2) presented 
in a state for  human consumption.  
(2)  The vegetable oils addressed in this Standard shall include – 
(a)  arachis oil (peanut oil; groundnut oil) , which is derived from 
groundnuts (seeds of  Arachis hypogaeaL.).  
(b)  coconut oil , which is derived from the kernel of the coconut (Cocos 
nucifera L.).  
(c)  maize oil (corn oil) , which is derived from maize germ (the embryos of 
Zea mays L.).  
(d)  shallardseed oil , which is derived from the seeds of  white shallard 
(Sinapis alba L. or Brassica hirta  Moench),brown and yellow shallard 
(Brassica juncea (L.) Czernajew and Cossen) and of black shallard 
(Brassicanigra (L.) Koch).  
(e)  palm kernel oil , which is derived from the kernel of the fruit of the 
palm oil ( elaeis guineensis ). 
(f)  palm oil , which is derived from the fleshy mesocarp  of the fruit of the 
oil palm ( elaeis guineensis ). 
(g)  palm oelin , which is the liquid fraction derived from the fractionation 
of palm oil (described above).  
(h)  palm ste arin, which is the high –melting fraction derived from palm oil 
(described above).  
(i)  palm superolein , which is a liquid fraction derived from palm oil 
(described above) produced through a  specially controlled 
crystallization process to achieve an iodine value of 60 or higher.  
(j)  rapeseed oil (acid turnip rape oil; colza oil; ravison oil; sarson oil; toria 
oil), which is produced from the seeds of  Brassica napus L., Brassica 
campestris L., Brassica juncea L. and Brassica tournefortii  Gouan 
species.  
(k)  rapeseed oil – low erucic acid (low erucic acid turnip rape oil; low 
erucic acid colza oil; canola oil) which is produced from low erucic  Food Standards Code 2021  SCHEDULE 6  
 
 
 
to  Page  47 
  
 
 
 
 acid oil –bearing seeds of varieties derived from the Brassica napus L., 
Brassica  campestris L, and Brassica juncea L.,  species.  
(l)  safflower  seed oil (safflower oil; carthamus oil; kurdee oil) , which is 
derived from safflower seeds (seeds of  Carthamus  tinctorious L. ). 
(m)  safflower  seed oil – (high oleic acid (high oleic acid safflower oil; high 
oleic acid carthamus oi l; higholeic acid kurdee oil) , which is produced 
from high oleic acid oil –bearing seeds of varieties derived from  
Carthamus  tinctorious L.  
(n)  sesame  seed oil (sesa me oil; gingelly oil; benne oil; ben oil; till oil; 
tillie oil) , which is derived from sesa me seeds (seeds of Sesamum 
indicum L. ). 
(o)  soya bean oil (soybean oil) , which is derived from soya beans (seeds of 
Glycine max (L.) Merr. ). 
(p)  sunflower  seed oil (sunflower oil) , which is derived from sunflower 
seeds (seeds of Belianthus annuus L. ). 
(q)  sunflower  seed oil – high oleic acid (high oleic acid sunflower oil) , 
which is produced from high oleic acid oilbearing seeds of varieties 
derived from sunflower seeds (seeds of  Belianthus annuus L. ). 
(r)  sunflower  seed oil – mid oleic acid (mid –oleic acid sunflower oil) , 
which is produced from mid –oleic acid oil  bearing sunflower seeds 
(seeds of Belianthus annuus L. ). 
(3)  Edible vegetable oils are foodstuffs which are composed primarily of 
glycerides of fatty  acids  being obtained only from vegetable s ources. They 
may contain small amount of other lipids such  as phosphatides, of 
unsaponifiable constituents  and of free fatty acids naturally present in the  fat 
or oil.  
(4)  Virgin oils are obtained, without altering  the nature of the oil, by mechanical 
procedures, for example  expelling or pressing  and the application of heat 
only. They may have been purified by washing  with water settling, filtering 
and centrifuging only.  
(5)  Cold pressed oils are obtained, without altering  the oil, by mechanical 
proced ures only, for example  expelling or pressing, without the application of 
heat. They may have been purified by washing  with water, settling, filtering 
and centrifuging only.  
(6)  Low–erucic acid rapeseed oil shall not contain more than 2 % erucic acid (as 
% of total fatty  acids).  
(7)  High oleic acid safflower oil shall contain not less than 70% oleic acid (as a % 
of total fatty  acids).  SCHEDULE 6  Food  Standards Code 2021 
 
 
Page  48  to    
 
 
 
 (8)  High oleic acid sunflower oil shall contain not less than 75% oleic acid (as % 
of total fatty  acids).  
(9)  The arachidi c and higher fatty acid content of arachis oil shall not exceed 
48g/kg. 
(10)  No food additives are permitted in virgin or cold pressed oils.  
(11)  Food additives added to these oils shall comply with the Codex General 
Standard on Food  Additives  (192–1995)  and its revisions.  
(12)  Vegetable oils shall be produced in accordance with the general principles of 
hygienic  practice as prescribed in the Fourth Schedule of these Regulations.  
(13)  The colour, odour and taste of each product shall be characte ristic o f the 
designated product.  
(14)  Each product shall be free from foreign matter, foreign odour, rancid odour 
and foreign and  rancid taste.  
(15)  In addition to the general requirements on labelling of pre –packaged foods the 
name of the  oil shall conform  to the descriptions given in regulation (2). 
(16)  Where more than one name is given for a product in section 2.1 of the Codex 
Standard, the labelling of that product shall include one of those names.  
Standard for olive oil and olive –pumice oils  
(1) This Stan dard applies to the olive oils and olive –pumice oils defined in 
section (2) and  presented in a state for human consumption.  
(2)  Composition, quality factors and food additives permitted for use in olive oils 
and olive –pomace oils shall comply with Codex S tandard 33 –1981 and its 
revisions.  
(3)  No withstanding the generality of regulation (2) – 
(a)  extra virgin olive oil shall be virgin olive oil with a free acidity, 
expressed as oleic acid, of not more  than 0.8 grams per l00 grams a nd 
whose other characte ristics correspond to those laid down for this  
category;  
(b)  virgin olive oil shall be virgin olive oil with a free acidity, expressed as 
oleic acid, of not more than 2.0grams per 100 grams and whose other 
characteristics correspond to  those laid down for  this category ; 
(c)  ordinary virgin olive oil shall be virgin olive oil with a free acidity, 
expressed as oleic acid, of not more  than 3.3grams per 100 grams and 
whose other characteristics correspond to those laid down for this  
category ; 
(d)  refined oli ve oil shall be olive oil obtained from virgin olive oils by 
refining methods which do not lead  to alterations in the initial Food Standards Code 2021  SCHEDULE 6  
 
 
 
to  Page  49 
  
 
 
 
 glyceridic structure it has a free acidity, expressed as oleic acid, of not 
more  than 0.3 grams per 100 grams and its o ther charac teristics 
correspond to those laid down for this  category ; 
(e)  olive oil shall be oil consisting of a blend of refined olive oil and virgin 
alive oils suitable for human  consumption, it has a free acidity, 
expressed as oleic acid, of not more than 1 gram per 100 grams and  its 
other characteristics correspond to those laid down for this category ; 
(f)  refined olive –pomace oil shall be oil obtained from crude olive –pomace 
oil by refining methods which  do not lead to alterations in the initial 
glyceridic s tructure. it has a free acidity, expressed as oleic acid, of  not 
more than 0.3 grams per 100 grams and its other characteristics 
correspond to those laid down for  this category ; and 
(g)  olive –pomace oil shall be oil consisting of a blend of refined olive –
pomace o il and virgin olive oils. It  has a free acidity, expressed as oleic 
acid, of not more than 1 gram per 100 grams and its other  
characteristics correspond to those laid down for this category.  
(5)  No food additives are permitted in virgin or cold press ed oils.   
(6)  The addition of alpha –tocopherol to refined olive oil, olive oil, refined olive –
pomace oil and  olive –pomace oil is permitted to restore natural tocopherol 
lost in the refining process. The  concentration of alpha –tocopherol in the final 
produ ct shall no t exceed 200 mg/ kg. 
(7)  For the oils under this Standard, the maximum content of each halogenated 
solvent shall be  0.1 mg/ kg and the maximum content of the sum of all 
halogenated solvents shall be 0.2 mg/ kg. 
(8)  In addition to the general requ irements on la belling of pre –packaged foods the 
name of the oil  shall conform to the descriptions given in sections (2) and (4) 
of this Standard. In no case shall  the designation “olive oil ” be used to refer to 
olive –pomace oils.  
Standard on animal fats  
(1) This Standard applies t o the animal fats described in section (2) presented in a 
state for human  consumption.  
(2)  The fats addressed in this Standard shall be – 
(a)  pure rendered lard , which is the fat rendered from fresh, clean, sound 
fatty tissues fr om swine (sus scrofa) in  good health,  at the time of 
slaughter, and fit for human consumption. the tissues do not include 
bones,  detached skin, head, skin, ears, tails, organs, windpipes, large 
blood vessels, scrap fat, skimmings,  settlings, pressings, and  the like, 
and are reasonably free from  muscle tissues and blood ; SCHEDULE 6  Food  Standards Code 2021 
 
 
Page  50  to    
 
 
 
 (b)  [lard which, subject to processing ,] may contain refined lard, lard 
stearin and hydrogenated lard, or be subject  to processes of 
modification provided that it is clearly labelled; 
(c)  rendered pork fat , which is the fat  –  
(i) rendered from the tissues and bones of swine (sus scrofa) in good 
health  at the time of slaughter  and fit for human consumption ; or 
(ii)  rendered from bones (properly  cleaned), detached skin, head 
skin, ears, tails and or from other tissues fit for human  
consumption ; 
(d)  [rendered pork fat  which, subject to processing ,] may also contain 
refined lard, refined rendered pork fat , hydrogenated lard, hydrogenated 
rendered pork fat, lard stearin and rendered pork fat s tearin provided  
that it is clearly labelled ; 
(e)  Premier jus (oleo st ock) is the product obtained by rendering at low 
heat the fresh fat (killing fat) of heart, caul, kidney and mesentery 
collected at the time of slaughter and fit for human consumption, a s 
well as cutting fats ; 
(f)  edible tallow (dripping) is the product obta ined by rendering the clean, 
sound, fatty tissues (including  trimming and cutting fats), attendant 
muscles and fatty tissues of bovine animals and/or sheep (ovisaries) in 
good health at the time of slaughter and fit for human consumption ; or 
(g)  edible tallow s ubject to processing may contain refined edible tallow, 
provided that it is clearly labelled.  
(3)  Fatty acid composition (expressed as percentage) for each fat shall be as 
prescribed in Codex  Standard 211 and its revisions. Samples falling within the 
appro priate ranges specified therein  are in compliance with this Standard . 
(4)  Food additives shall comply with the Codex General Standard on Food 
Additives (192 –1995)and its revi sions.  
(5)  The colour, odour and taste of each product shall be characteristic of t he 
designated product  and shall be free from foreign and rancid odour and taste.  
(6)  In addition to the general requirements on labe lling of pre –packaged foods, 
the name o f the fat  shall conform to the descriptions given in section (2).  
Standard on butter  
(1)  This Standard applies to butter principally in the form of an emulsion of the 
type water –in–oil and intended for direct consumption.  
(2)  Ingredients permitted for us e in butter shall include a fatty product derived 
exclusively from  milk and/or products obt ained from milk, sodium chloride 
and food grade salt, starter cultures of  harmless lactic acid and/or flavour Food Standards Code 2021  SCHEDULE 6  
 
 
 
to  Page  51 
  
 
 
 
 producing bacteria, and potable water in accordance wit h Codex Standard A –
1–1971 and its amendments.  
(3)  Butter shall have a minimum milkfat content  of 80% m/m, a maximum water 
content of 16%m/m and maximum milk solid –not–fat content of 2% m/m.  
(4)  Food additives permitted for use in butter shall comply with  the Codex 
General Standard on  Food Additives (192 –1995 and its revisions).  
(5)  In addition to t he general requirements on labelling of pre –packaged foods – 
(a)  the name of food shall be “butter ;” 
(b)  the name “butter ” with a suitable qualification shal l be used for butter 
with more than 95% fat;  
(c)  the product shall be labelled to indicate whether it is salted or unsalted;  
and 
(d)  the milkfat content shall be declared either as a percentage by mass, or 
in grams per serving as  quantified in the label provided that the number 
of servings is stated.  
Standard on dairy fat spreads  
(1)  This Standard applies to da iry fat spreads intended for use as spreads for 
direct consumption  or for further processing.  
(2)  Dairy fat spreads are milk products relatively rich in fat in the form of a 
spreadable emulsion  principally of the type of water –in–milk fat that remains 
in so lid phase at the temperature of 20ºC.  
(3)  Raw materials shall be milk and/or products obtained from milk that may 
have been  subjected to any a ppropriate processing ( for example  physical 
modifications including fractionation)prior to its use.  
(4)  Only the followin g ingredients may be added – 
(a)  flavours and flavourings;  
(b)  safe and suitable processing aids;  
(c)  sodium chloride and potassium  chloride as a salt substitute;  
(d)  sugars (any carbohydrate sweetening matter);  
(e)  inulin and malto –dextrins (limited by GMP);  
(f)  starter cultures of harmless lactic acid and/or flavour producing 
bacteria;  
(g)  water;  SCHEDULE 6  Food  Standards Code 2021 
 
 
Page  52  to    
 
 
 
 (h)  gelatine and starches (limi ted by GMP). These substances can be used 
in the same function as  thickeners, provided they are added only in 
amounts functionally necessar y as governed by GMP; and  
(i)  other ingredients only as permitted by the Food Authority.  
(5)  The milk fat content s hall be no less than 10% and less than 80% (m/m) and 
shall represent at  least 2/3 of the dry matter.  
(6)  Food additives shall comply with the C odex General Standard on Food 
Additives (192 –1995)and its revisions.  
(7)  The colour, odour and taste of each pr oduct shall be characteristics of the 
designated product.  It shall be free from foreign and rancid odour and taste.  
(8)  In addition to the general  requirements on labelling of pre –packaged foods – 
(a)  the name of the food shall be “Dairy Fat Spread ” or other alternative 
permitted by the Authority ; 
(b)  Dairy fat spread s with reduced fat content may be labelled as “reduced 
fat” in line with the Regulati on on nutrition and health claims ; 
(c)  Dairy fat spread s shall be labelled to indicate whether it is sal ted or 
unsalted ; 
(d)  Dairy fat spreads that have been sweetened shall be labelled to indicate 
that they have been  sweetened.  
(e)  The milk fat content shall b e declared  as either  –  
(i)  a percentage by mass ; or  
(ii)  in grams per serving  as quantified in the label , provided that the 
number of servings is stated.  
 
Standard on fat spreads and blended spreads  
(1)  This Standard applies to fat products, containing not les s than 10% and not 
more than 90%fat, intended primarily for use as spreads. However, th is 
Standard does not apply to fat spreads derived exclusively from milk and/or 
milk products to which only other substances necessary for their manufacture 
have been add ed. Butter and dairy spreads are not covered by this Standard.  
(2)  For the purposes of  this Standard – 
(b)  fats of animal origin shall, if originating from slaughtered animals, be 
obtained from animals in good health at the time of slaughter and fit for 
human consumption;  
(c)  fats and oils that have been subjected to processes of physical  or 
chemical modification including fractionation, inter –esterification or 
hydrogenation are included;  Food Standards Code 2021  SCHEDULE 6  
 
 
 
to  Page  53 
  
 
 
 
 (d)  fat spreads shall be products in which any milk fat content shall be no 
more than 3% of the total fat content; and  
(e)  blended spreads shall be pro ducts in which milk fat is more than 3% of 
the total fat content.  
(3)  Composition, quality factors and food additives permitted for  use in fat 
spreads and blended spreads shall comply with the relevant Codex Standard 
and its revisions.  
(4)  No withstandin g the generality of section (3), margarine shall be a fat spread 
with equal to or greater than 80% fat, unless otherwise specified, a nd whose 
other characteristics correspond to those laid down for this category.  
(5)  For the oils under this Standard, the maximum content of each halogenated 
solvents shall be0.1 mg/ kg and the maximum content of the sum of all 
halogenated solvents shall be  0.2 mg / kg. 
(6)  In addition to the general requirements on labelling of pre –packaged foods, 
the labelling of fat spreads  and blended spreads shall conform to the following 
– 
(a)  descriptions given in regulations (2) and (4) of this Standard;  
(b)  [Codex guidance ]; and 
(c)  requirements of these regulations on nutrition claims .  
(7)  The term “margarine ” may be used for a fat spread with a fat content of less 
than 80% , provided that the term is qualified to make clear the lower fat 
content.  
(8)  Fat spreads with a fat conte nt of 39 % to 41% may be designated as 
“Minarine ” or Halvarine .” 
(9)  The product shall be labelled to indicate fat content in a manner that is clear 
and not misleading to the consumer.  
(10)  The product shall be labelled to indicate salt content in a manner t hat is clear 
and not misleading to the consumer.  
Standard on edible fats and oils not addressed in other Standards  
(1)  This Standard applies to oils and fats and mixtures thereof in a state for 
human consumption. It includes oils and fats that have been s ubjected to 
processes of modification (such as transesterification or hydrogenation) or 
fractionati on. This Standard does not apply to any oil or fat which is covered 
by other Standards.  
(2)  For the purposes of this Standard – SCHEDULE 6  Food  Standards Code 2021 
 
 
Page  54  to    
 
 
 
 (a)  “Virgin ” fats and oils ar e edible vegetable fats and oils obtained, 
without altering the nature of the oil, by mechanical procedures, for 
exam ple expelling or altering and the application of heat only. They 
may be purified by washing with water, settling, filtering and 
centrifuging only.  
(b)  “Cold pressed ” fats and oils are edible vegetable fats and oils obtained, 
`without a ltering the oil, by mechanical procedures, for example  
expelling or pressing, without the application of heat. They may have 
been purified by washing with water, settling, fil tering and centrifuging 
only.  
(3)  No additives are permitted in virgin or cold p ressed oils covered by this 
Standard.  
(4)  No colours are permitted in vegetable oils covered by this Standard.  
(5)  Additives are permitted only in accordance with Codex Standar d 19–1981 and 
its revisions.  
(6)  In addition to the general requirements on l abelling of pre –packaged foods the 
following specific provisions apply – 
(a)  the designation “virgin fat ” or “virgin oil ” may only be used for 
individual fats or oils conforming to  the definition in section (2) of this 
Standard ; and 
(b)  the designation “cold pressed fat ” or “cold pressed oil ” may only be 
used for individual fats or oils conforming to the definition in 
regulation (2) of this Standard.  
 
 
 
 Food Standards Code 2021  SCHEDULE 7  
 
 
 
to  Page  55 
  
 
 
 
 SCHEDULE 7 
(Regulation 3(8)) 
STANDARDS FOR FRUITS, VEGETABLES AND THEIR PRODUCTS  
 
Standard for fruit 
(1)  This Standard applies to all fruit in a state for human consumption.  
(2)  Fruit  [which is for sale in the Kingdom] shall be – 
(a)  sound and free of any fermenting, rotting or deterioration such as to 
make it unfit for consumption;  
(b)  clean, practi cally free of any visible foreign matter;  
(c)  practi cally free of damage caused by pests;  
(d)  practically free of pests affecting the general appearance of the 
produce;  
(e)  free of any foreign smell and/or taste;  
(f)  free of damage caused by low and/or  high temperatures;  
(g)  free of internal browning;  
(h)  free o f fungal damage; and  
(i)  packed in such a way as to protect the produce properly. The materials 
used inside the package shall be new, clean, and of a quality such as to 
avoid causing any exter nal or internal damage to the produce.  
(3)  The use of packaging m aterials, particularly of paper or stamps bearing trade 
specifications is allowed, provided the printing or labelling has been done 
with non –toxic ink or glue.  
(4)  The fruit shall be packed  in each container in compliance with the 
Recommended International  Code of Practice for Packaging and Transport of 
Fresh Fruits and Vegetables (CAC/RCP 44 –1995, Amd. 1 –2004).  
(5)  Containers shall meet the quality, hygiene, ventilation and resistance 
characteristics to ensure suitable handling, shipping and preserving of the 
fruit.  
(6)  Packages shall be free of all foreign matter and smell.  
(7)  In addition to the general requirements on labelling of pre –packaged foods the 
following specific provisions ap ply –  SCHEDULE 7  Food  Standards Code 2021 
 
 
Page  56  to    
 
 
 
 (a)  if the produce is not visible from the outside, each package  shall be 
labelled as to the name of the produce and may be labelled as to name 
of the variety and/or commercial type;  and 
(b)  in relation to non –retail containers, each package shall  bear the 
following particulars  in letters grouped on the same side,  which shall be 
legibly and indelibly marked  and visible from the outsid e or stated in 
the documents accompanying the shipment  – 
(i)  name and address of exporter, packer and/or dispatcher ; 
(ii)  name of the produce if the contents are not visible from the 
outside;  and  
(iii) country of orig in. 
Standard for fruit juice  and nectars 
(1)  This standard applies to fruit juice, fruit juice from concentrate, concentrated 
fruit juice, water extrac ted fruit juice, fruit puree for use in fruit juice  and 
nectars, concentrated fruit puree for use in  fruit juice  and nectars, and fruit 
nectars as defined by Codex Standard 247.  
(2)  Fruit juice, fruit juice from concentrate, water extracted fruit juices, fruit 
purée for use in fruit juice  and nectars, concentrated fruit purée for use in fruit 
juice  and nectars, and fruit nectars [shall be obtained as prescribed by Codex 
Standard 247 ]. 
(3)  The species used in the preparation of fruit juice , fruit juice fro m concentrate, 
fruit purées and fruit nectars bearing the product name for the applicable f ruit 
[shall be as prescribed by Codex Standard 247 ]. 
(4)  The Brix levels of fruit juice, fruit juice from concentrate, water extracted 
fruit juice and fruit nectars  bearing the product name for the applicable fruit 
[shall be as prescribed by Codex Standard 24 7]. 
(5)  Except as otherwise provided, the following shall be subject to ingredient 
labelling requirements – 
(a)  sugar s with less than 2% moisture may be added to all products defined 
in section (1)  where the se sugars are added , the product name shall 
includ e the statement "sugar(s) added" after the fruit juice or mixed 
fruit juice's name ; 
(b)  syrups such as liquid sucrose, invert sugar solution, glucose and hig h 
fructose syrup may be added only to fruit juice from concentrate, 
concentrated fruit juice , conce ntrated fruit purée, and fruit nectars  and 
where these syrups are added the product name shall include the 
statement “sugar(s) added ” after the fruit juice o r mixed fruit juice's 
name ; Food Standards Code 2021  SCHEDULE 7  
 
 
 
to  Page  57 
  
 
 
 
 (c)  honey and/or sugars derived from fruit may be added only to fruit 
nectars; 
(d)  lemon juice or lime juice, or both, may be added to fruit juice up to 3 
g/L acid equivalent for  acidification purposes to unsweetened juices ; 
(e)  lemon juice or limejuice, or both, may be added up to 5 g/L, anhydrous 
citric acid equivalent to fruit  nectars ; 
(f)  the addition of both sugars and acidifying agents to the same fruit juice 
is prohibited ; 
(g)  mandarin or tangerine juice may be added to orange juice in an amount 
not to exceed l0% of the total  of soluble solids of the orange juice ; 
(h)  salt and  spices and aromatic herbs (and their natural extracts) may be 
added to tomato juice ; and 
(i)  for the purposes of product fortification, essent ial nutrients ( for 
example  vitamins, minerals) may be added  subject to any other 
requirements expressed in these Standards.  
(6)  Fruit juice  and nectars shall have the characteristic colour, aroma and flavour 
of juice made from the same kind of fruit from which it is made.  
(7)  In addition to the general requirements on labelling, the following provisions 
shall apply  –  
(a)  the name of the product shall be the name of the fruit used as defined in 
Codex standard 247 ;  
(b) the fruit name shall be filled in t he blank of the product name 
mentioned under sub-regulation (8); and 
(c) these names may only be used if the product conforms to the definition 
in Cod ex Standard 247.  
(8)  In relation  to –  
(a) fruit juice, the name of the product shall be “_______juice ” or “juice of 
_______ ”. 
(b) concentrated fruit juice, the name of the product shall be “concentrated 
_______ juice “or”_______ juice concentrate ”. 
(c) water extrac ted fruit juice, the name of the product shall be “water 
extracted _________ ” juice or “water e xtracted juice of ______ ”. 
(d) purée, the name of the product shall be “______purée ” or “ purée of 
______ ”. 
(e) concentrated purée, the name of the produc t shall be “concentrated 
______purée ” or “________purée concentrated ”. SCHEDULE 7  Food  Standards Code 2021 
 
 
Page  58  to    
 
 
 
 (f) fruit nectars, the name of the product shall be “________ nectar ” or 
“nectar of ______ ”. 
(9)  In the case of fruit juice products manufactured from two or more fruits, the 
product  name shall include the names of the fruit juices comprising the 
mixture in descending order of proporti on by weight(m/m) or the words “fruit 
juice blend ”, “a fruit juice mixture ”, “mixed fruit juice ” or “fruit cocktail or 
other similar wording . 
(10)  For fruit juice , fruit nectar  and mixed fruit juice/nectar, if the product contains 
or is prepared from conc entrated juice and water or the product is prepared 
from juice from concentrate and directly expressed juice or nectar, the words 
“from concentrate ” or “reconstituted ” shall be entered in conjunction with or 
close to the product name, standing out well fro m any background, in clearly 
visible characters, not less than ½ the height of the letters in the name of the 
juice.  
(11)  For fruit juice , fruit nectar , fruit puree and mixed fruit juice  nectars purees, if 
the product is prepared by physically removing wa ter from the fruit juice in an 
amount sufficient to increase the Brix  level to a value at least 50% greater 
than the Brix value for reconstituted juice f rom the same fruit, its hall be 
labelled “concentrated ”. 
(12) When food additive sweeteners are employe d as substitutes for sugars in fruit 
nectars and mixed fruit nectars, the statement, “with sweetener(s), ” shall be 
included in conjunction with or in close  proximity to the product name and an 
nutrient content claims related to the reduction in sugars shal l conform to the 
General Guidelines on Claims.  
(13) An ingredient declaration of “ascorbic acid ” when used as an antioxidant does 
not, by itself, constitute a “Vitamin C ” claim.  
(14) Where essential nutrients have been added the product shall be label led as 
“Fortified ” or “Enriched ” and shall identify the ingredient added for 
fortification purposes and shall specify the concentration in  which it is prese nt 
in the final product.  
(15) A pictorial representation of fruit(s) on the label shall not mislead the 
consumer with respect to the  type of fruit product it is.  
(16)  It shall not be permitted to label a product as fruit “juice ” when it does not 
comply with the  compositional requirements of this Standard,  
(17) It shall not be permitted to label a product as fruit “cocktail ” if it does not 
contain a blend of two or  more fruit. 
(18) Where the product contains added carbon dioxide the term carbonated ” or 
“sparkling ” shall appear on  the label near the name of the product.  Food Standards Code 2021  SCHEDULE 7  
 
 
 
to  Page  59 
  
 
 
 
 (19)  Where tomato juice contains spices and/or aromatic herbs in accordance with 
section (5) h., the term  “spiced ” and/or the common name of the aromatic 
herbs shall appear on the label near the name of the  juice.  
(20)  The term “fresh ” shall not appear on a label unless the product has been 
freshly obtained from a  fruit.  
(21) Manufactured product is not  regarded as “fresh .” 
Standard for pickled fruit  and vegetables  
(1)  This Standard applies to pickled fruit  and vegetables pr epared from sound, 
clean and edible fruit  and/or vegetables, with o r without seeds, spices, 
aromatic herbs and/or condiments; and which have been processed or treated 
to produce an acid or acidified product preserved through natural fermentation 
or acidul ants; and packed with or without a suitable liquid packing medium  
(for example  oil, brine or acidic media such as vinegar) .  
(2) The products covered by this Standard include, but are not limited to onions, 
garlic, mango, radish, ginger, beetroot, peppers, hearts of pal m, cabbage, baby 
corn and green shallard.  
(3) This St andard does not cover pickled cucumbers, kimchi, table olives, 
sauerkraut, chutneys and relishes.  
(4)  Any presentation of the product (including but not limited to whole, pieces, 
halves. Shredded or chopped)  shall be permitted provided that the product 
meets quarters, cubes, all requirements of the Standard.  
(5)  Permitted ingredients shall include – 
(a)  fruit and vegetables;  
(b)  liquid packing medium when appropriate;  
(c)  when appropriate cereal grains, dried fruit , malt extract, nuts, pulses, 
sauce ( for example  fish sauce), soy  sauce, and foodstuff with 
sweetening properties such as sugars (including syrups) and honey; and  
(d)  other ingredients as permitted by these Standards from time to time.  
(6)  For pickled fruit and/or vegetables in edible oil, the percentage of oil in the 
product shall not be less than 10% by weight.  
(7)  For pickled fruit and/or vegetables in brine or an acidic medium, the 
percentage of salt in the covering liquid or the acidity of the media sha ll be 
sufficient to ensure the ke eping quality and proper preservation of the product 
and to ensure an equilibrium pH of less than 4.6.  
(8)  The product shall be practically free from the following defects – SCHEDULE 7  Food  Standards Code 2021 
 
 
Page  60  to    
 
 
 
 (a)  any blemishes including, but not limited to, b ruises, scab, and dark 
discolo uration, which adversely affects the overall appearance of the 
product.  
(b)  harmless extraneous material a leaf or portion thereof, or a stem that 
does pose any hazard to human health but affects the overall 
appearance of the f inal product.  
(9)  The produ ct shall be presented such that  the – 
(a)  product (including packing medium when appropriate) shall occupy not 
less than 90% (minus any necessary head space according to good 
manufacturing practices) of the water capacity of the c ontainer; and  
(b)  drain ed weight shall not be less than 40% of the net weight for whole 
style and halves style; or50% of the net weight for other styles except 
for pickled red cabbage which shall not be less than 45% of the net 
weight.  
(10)  A container that fails to meet one or  more of the applicable quality 
requirements, as set out in sections (6) and (7) shall be considered as a 
“defective ” and a lot shall be considered not to meet the requirements of this 
Standard when more than one container is consi dered “defective ” when si x 
containers are sampled and examined.  
(11)  The product shall comply with the requirements of these Regulations on 
hygienic practice for low –acid and acidified low –acid canned foods.  
(12)  In addition to the general requirements on l abelling of pre –packag ed foods the 
following specific provisions apply – 
(a)  Pickled fruit and/or vegetables shall be labelled according to the type 
and in combination with the name of major ingredient such that the 
label states “Pickled [type] ” and when p acked in a medium sha ll be 
labelled such that the label states “Pickled [type] in [packing medium 
type] ”. 
(b)  The presentation style shall be declared on the label of the food if its 
omission would mislead or deceive the consumer.  
Standard for Processed tomato concentrates  
(1)  This Standard applies to  processed tomato concentrate prepared by 
concentrating the juice or pulp obtained from substantially sound, mature red 
tomatoes strained or otherwise prepared to exclude the majority of skins, 
seeds and other coarse or hard subs tances in the finished product  and 
preserved by physical means.  
(2)  This Standard does not include products that contain seeds and skins such as 
“pizza toppings ” and other “homestyle ” products as well as products 
commonly kn own as tomato sauce, chilli sau ce, and ketchup, or similar Food Standards Code 2021  SCHEDULE 7  
 
 
 
to  Page  61 
  
 
 
 
 products which are highly seasoned products of varying concentrations 
containing characterising ingredients such as pepper, onions, vinegar, etc., in 
quantity that materially alter the flavour, aro ma and taste of the tomato 
comp onent.  
(3)  Permitted ingredients shall include – 
(a)  tomato concentrate;  
(b)  salt; 
(c) spices and aromatic herbs;  
(d)  lemon juice as an acidulant; and  
(e) water.  
(4)  Food additives shall be used only in accordance with Codex's Ge neral 
Standard on Foo d Additives  (GSFA, Codex STAN 192 –1995 ). 
(5)  Processed tomato concentrates shall  –  
(a) have good flavour and odour ;  
(b) be a fairly red colour ; and  
(c) possess a homogeneous (evenly divided) texture,   
which is characteristic of the product.  
(6)  Proces sed tomato concentrates shall be prepared in accordance with good 
manufacturing practices (GMP), from such materials and under such practices 
that the product is substantially free of extraneous plant materials, this 
including other objectionable material and shall be practically free of mineral 
impurities.  
(7)  Processed tomato concentrates shall have a pH less than 4.6.  
(8)  The name of the product shall be – 
(a)  “Tomato Puree ” if the food contains not less than 7% but less than 24% 
natural total soluble  solid s; or 
(b)  “Tomato Paste ” if the food contains not less than 24% natural total 
soluble solids  
Standard for jams and jellies  
(1)  This standard applies to a class of fruit spreads commonly known as jams and 
jellies and which may be prepared from singl e fruit or from two or more 
fruits.  
(2)  The distinguishing characteristics of the product are – 
(a)  a substantial amount of fruit ingredient is required in the formulation; 
and SCHEDULE 7  Food  Standards Code 2021 
 
 
Page  62  to    
 
 
 
 (b)  the end product has a relatively high soluble solids value.  
(3)  “Jam” or “Preserve ” or “Conserve ” is the product prepared from a suitable 
fruit ingredient – 
(a)  which may be whole fruit, pieces of fruit, fruit pulp, or fruit puree; and  
(b)  with of without fruit juice or concentrated fruit juice as optional 
ingredient(s); an d 
(c)  mixed with  a carbohydrate sweetener, with or without water; and  
(d)  processed to a suitable consistency.  
(4)  “Jelly ” is the product prepared from a suitable and clarified (by filtration or 
other means) fruit ingredient – 
(a)  which is practically  free from suspended fruit particles; and  
(b)  mixed with a carbohydrate sweetener, with or without water; and  
(c)  processed to a semi –solid consistency.  
(5)  The product shall be prepared from fruit which is substantially sound, 
wholesome, of suitable ri peness and clean ; not deprived of any of its main 
constituents, except that it is trimmed, sorted and otherwise treated to remove 
objectionable bruises, stems, toppings, tailings, cores, and pits(stones).  
(6)  The product shall contain – 
(a)  suitable frui t ingredient; and  
(b)  one or more of the carbohydrate sweetener(s) (sugar(s)) defined by the 
Codex Alimentarius, including sucrose, dextrose, invert sugar, invert 
sugar syrup, fructose, glucose syrup, dried glucose syrup.  
(7)  The product may contain – 
(a)  citrus juice;  
(b) herbs, spices (including powdered ginger) and vinegar;  
(c)  essential oils;  
(d)  spirituous liquors;  
(e)  butter, margarine, other edible vegetable or animal oils (used as anti –
foaming agents);  
(f) honey; or  
(g)  fruit juice or fruit j uice concentrates in the case of j ams. In Labrusca 
grape jam, grape juice and grapejuice concentrate may constitute a part 
of the required fruit content.  
(8)  The product shall be manufactured from not less than 40g of original fruit 
ingredient, for each 1 00 g of finished product except for  the following – 
(a)  blackcurrant, rosehip, quince 35 g  Food Standards Code 2021  SCHEDULE 7  
 
 
 
to  Page  63 
  
 
 
 
 (b)  ginger 25 g  
(c)  cashew apple 23 g  
(d)  passionfruit 8 g  
(9) Product labelled as low fruit jam or light jam shall be manufactured from not 
less than 33g of or iginal fruit ingredient for each l00g of fin ished product 
except for the following – 
(a)  blackcurrant, rosehip, quince 25 g  
(b)  ginger 15 g  
(c)  cashew apple 16 g  
(d)  passion fruit 6 g  
(10)  When a jam or jelly contains a mixture of two fruits, the firs t–named fruit 
shall contribute not less than 50 pe rcent, nor more than 75 percent, of the total 
fruit content except when melon, passion fruit, lemon, papaya, or ginger is 
one of the two fruits. When melon or papaya is a constituent it may be present 
up to  a level of 95 percent and where pineapple, passio n fruit, lemon, and 
ginger are present they shall be present at a level of not less than 5 percent 
with the major ingredient being permitted at a level greater than 75 percent. 
When a jam or jelly contains a mixture of three or more fruit it shall be name d 
in accordance with Codex standard 79 –1981and its revisions.  
(11)  A container of jam or jelly in which is found harmless extraneous material, pit 
(stone), pit fragments or damaged or blemished fruit incons istent with good 
manufacturing practice shall be c onsidered a defective unit.  
(12)  When packed in rigid containers, a container in which the product occupies 
less than 90% of the water capacity of the container shall be considered a 
defective unit.  
(13)  A lot shall be rejected as fit for human consumption  if more than one unit is 
found to be defective in accordance with sections (10) and (11).  
Standard for marmalade  
(1)  This Standard shall apply to the product prepared from citrus fruit and 
commonly refe rred to as  “Marmalade ” and does not apply to  –  
(a)  products prepared from fruit other than citrus;  
(b)  products made from ginger, pineapple, or figs (with or with out the 
addition of citrus fruit) which are customarily described as marmalades 
of such fru it(s) but  which conform to the requirements for jams; and  
(c)  products prepared with non –carbohydrate  sweeteners and designated as 
“diabetic ” or “dietetic ” or products with a low sugar content, which  do 
not comply with the minimum requirement of this sta ndard.  SCHEDULE 7  Food  Standards Code 2021 
 
 
Page  64  to    
 
 
 
 (2)  “Marmalade ” is the product obtained by processing prepared citrus fruit –  
(a)  which may be whole fruit, fruit pulp, or fruit puree with some or all of 
the peel removed;  
(b)  with or without citrus juice and the extraction of peel;  
(c)  mixe d with a carbohydrate sweetener, with or without water; and  
(d)  processed to a suitable consistency.  
(3)  Prepared citrus fruit shall be citrus fruit – 
(a)  prepared from fruit  which is fresh, processed, or preserved other than 
by drying;  
(b)  prepared fr om substantially sound, clean citrus fruit from which stems, 
calyces, and seeds have been  removed and includes pulps, juices, 
concentrated juices, extractives and preserved peels; and 
(c)  containing all –natural soluble solids (extractives) except for thos e lost 
during preparation under good  manufacturing practices.  
(4)  The product shall contain – 
(a)  suitable prepared citrus fruit ingredient; and  
(b)  one or more of the carbohydrate swee tener(s) (sugar(s)) defined by the 
Codex Alimentarius, including  sucrose, dextrose, invert sugar, invert 
sugar syrup, fructose, glucose syrup, dried glucose syrup.  
(5)  The product may contain – 
(a) citrus juice;  
(b)  essential oils;  
(c) spirituous liquors;  
(d)  butter, margarine, other edible vegetable or animal oils (use d as anti –
foaming agents); and  
(e)  honey.  
(6)  The product shall be manufactured from not less than 20g of original fruit 
ingredient. Peel in  excess of amounts normally associated with the fruit is not 
considered a part of the fruit  ingredient for purpose s of compliance with 
minimum fruit content.  
(7)  The soluble solids value of the finished product shall not be less than 65 
percent.  
(8)  A container of marmalade in which is found harmless extraneous material, 
seed, seed  fragments or damaged or blemished  fruit shall be considered a 
defective unit.  Food Standards Code 2021  SCHEDULE 7  
 
 
 
to  Page  65 
  
 
 
 
 (9)  When packed in rigid containers, a container in which the product occupies 
less than 90% of  the water capacity of the container shall be considered a 
defec tive unit.  
(10)  A lot shall be rejected as fit for  human consumption if more than one unit is 
found to be  defective in accordance with sections (8) and (9).  
(11)  The name of the product shall be “Marmalade ” or “Jelly Marmalade ” as 
appropriate.  
(12)  Where th e product is not made exclusively from oranges,  the designation shall 
include the citrus fruit from which the product was prepared, except that this 
shall not be necessary where the proportion of citrus fruit other than orange 
does not exceed 10% by weigh t of the fruit content.  
(13)  When a marmalade c ontains a mixture of two or more citrus fruit it shall be 
named so as to not mislead the consumer and in accordance with Codex 
standard 80 –1981 and its revisions.  
Standard for ginger  
(1)  This Standard applies to the rhizome of commercial varieties of ging er grown 
from Zingiber officinale Roscoe, of the Zingiberaceae family, to be supplied 
fresh to the consumer, after preparation and packaging. Ginger for industrial 
processing is exclud ed. 
(2)  This Standard is applied in addition to the Codex Standard 218 –1999 and its 
revisions.  
(3)  Ginger shall be – 
(a)  whole;  
(b)  sound and unaffected by rotting or deterioration such as to make it unfit 
for consumption;  
(c)  clean, practically free of any v isible foreign matter;  
(d)  practically free of damage caused by  pests affecting the general 
appearance of the produce;  and 
(e)  free of abnormal external moisture, and properly dried if washed, 
excluding condensation following  removal from cold storage  
(f)  free of  any foreign smell and/or taste;  
(g)  firm;  
(h)  free of abrasions, provided light abrasions which have been dried 
properly are not regarded as a  defect;  and 
(i)  sufficiently dry for the intended use; skin, stems and cuts due to 
harvesting shall be fully dried.  SCHEDULE 7  Food  Standards Code 2021 
 
 
Page  66  to    
 
 
 
 (4)  The development and condition of the ging er shall be such as to enable it  to – 
(a) withstand transport and handling; and  
(b) arrive in satisfactory condition at the place of destination.  
(5)  Ginger is classified in three in accordance with Codex Standa rd 218 –1999 and 
its revisions.  
(6) These cla sses and associated requirements  shall apply in Tonga  – 
(a)  the contents of each package shall be uniform and contain only ginger 
of the same origin,  variety, and/or commercial type, quality and size ; 
(b) the visible part of the  contents of the package  shall be representative of 
the entire contents ; 
(c)  ginger shall be packed in each container in compliance with the 
Recommended International  Code of Practice for Packaging and 
Transport of Fresh Fruit  and Vegetables (CAC/RCP 44 –1995, Amd. 1 –
2004) ; 
(d)  containers shall meet the quality, hygiene, ventilation and resistance 
characteristics to ensure  suitable handling, shipping and preserving of 
the ginger. Packages shall be free of all foreign  matter and smell ; and 
(e)  non–retail packages fo r export shall be ar the following particulars, in 
letters grouped on the  same side, legibly and indelibly marked, and 
visible from the outside, or in the documents  accompanying the 
shipment – 
(i) name and address of exporter, packer and/or dispatcher 
identifi cation code;  
(ii)  name of the produce if the contents are not visible from the 
outside;  
(iii)  country of origin and, optionally, district where grown or 
national, regional or local place name;  
(iv)  class; and  
(v)  size (size code or minimum and maximum weight in gr ams). 
 
Standard for canned vegetables  
(1)  This Standard applies to canned vegetables, as defined in section (2) below 
and offered for  direct  consumption, including for catering purposes or for 
repackaging if required. It does not  apply to the product when i ndicated as 
being intended for further processing. This Standard does  not cover 
vegetables that are lacto –fermented, pickled or preserved in vinegar.  
(2)  Canned vegetables are – Food Standards Code 2021  SCHEDULE 7  
 
 
 
to  Page  67 
  
 
 
 
 (a)  the products prepared from substantially sound, fresh or frozen 
vegetabl es;  
(c)  packed with a suitable liquid packing medium; and  
(d)  processed by heat, in an appropriate manner, before or after being 
hermetically sealed in a container,  so as to p revent spoilage and to 
ensure product stability in normal storage conditions a t room  
temperature.  
(3)  Styles shall be in accordance with styles prescribed and permitted by Codex.  
(4)  Canned vegetables shall have normal colour, flavour and odour of canned 
vegetables, corresponding to the type of vegetable used and shall possess 
texture characteristic of the product. They shall be free of fibrous and/or tough 
parts.  
(5)  A container that fails to meet the applicable quality requirements, as set out in 
section ( 4) shall be considered as a “defective ” and a lot shall be considered 
not to meet the requirements of  this Standard when more than one container is 
considered “defective ”. 
(6)  Food additives shall be used only in accordance with Codex's General 
Standard on  Food  Additives. 
(7)  The product shall comply with requirements of these  Regulations on hygienic 
practice for  low–acid and acidified low –acid canned foods.  
Standard for noni juice  
(1)  This standard applies to the juice extract ed from the fruit of the plant Morinda 
citrifolia,  commonly known as Great Morinda, Indian mulberry, Beach 
mulberry, and Tahitian Noni. The  juice is commonly referred to as Noni (from 
Hawaiian), Nono (in Tahitian) and Nonu (in  Tongan).  
(2)  Noni juice shall be  prepared and handled in accordance with the general 
requirements on  good hygienic practice for a ll food businesses in the Fourth 
Schedule of these Regulations.  
(3)  In addition to the requirements under section (2) the following specific 
hygienic practices  shall be applied in noni juice production – 
(a)  the fruit raw material for use in noni juice p roduction  shall –  
(i)  be free from bruising and damage;  
(ii)  not be green or under –ripe; and  
(iii)  not be overripe;  SCHEDULE 7  Food  Standards Code 2021 
 
 
Page  68  to    
 
 
 
 (b)  raw material shall be inspected upon re ceival to ensure compliance with 
(3) a. and raw material not  complying with the prescribed requirements 
shall be rejected;  
(c)  containers and lids shall be disinfected and stored such that the 
container and lid shall not become  contaminated prior to use or re use; 
(d)  after transferring the fruit to the container for fermentation, the 
container  shall be regularly  inspected to ensure the process is under 
control;  
(e)  at all times, noni juice processors shall be able to trace each product 
batch back to the specific  supplier of the fruit and forward to those they 
supply;  
(f)  filtration equipment shall be designed constructed and maintained in a 
manner that ensure it can  achieve its purpose in processing and shall be 
regularly cleaned and disinfected;  
(g)  filtration shall be adequate to ensure the removal of pulp, seed and 
foreign matter;  
(h)  heating shall be adequate to ensure effective pasteurization and the time 
and temperature of heating  shall be recorded for each batch processed;  
(i)  equipment used post –pasteurization shall be clean and disinfected such 
that it does not contaminate  the produ ct; 
(j)  packaging materials, including bottles, shall be free of microbial 
contaminants that indicate faecal  contamination (to be tested by adding 
sterile broth suitable for the growth of faecal coliforms to bottle s and 
incubating such at temperatures sui table to thermotolerant coliforms for 
24–48 hours);  
(k)  packaging materials, including bottles, shall be free of microbial 
contaminants that that can g row in  the product under normal conditions 
of storage (tested by holding the product at 35 degrees C for  7days);  
(l)  packaging materials, including bottles, shall be stored in a manner that 
protects them from  contamination;  
(m)  filling and sealing of packages,  including bottles, shall be undertaken in 
such a manner as to not  contaminate the final product; and 
(n)  the product shall be stored and distributed in such a manner that the 
product reaches the consumer  safe and suitable for human 
consumption.  
(4)  Where HAC CP is applied by a food business processing noni juice, it shall be 
applied in  accordance wit h Codex guidance on the principles and application 
of HACCP.  
(5)  Where HACCP is being applied by a noni juice processor, the food business 
operator shall make avail able all relevant HACCP documentation Food Standards Code 2021  SCHEDULE 7  
 
 
 
to  Page  69 
  
 
 
 
 immediately upon request by an authorized  officer und ertaking an inspection 
of the process and premises.  
(6)  Without limitation to the generality of these Regulations, noni juice shall have 
the characteristic colour, aro ma and  flavour of juice from the noni fruit.  
(7)  Noni juice shall comply with those max imum pesticide residue limits 
established by the  Codex  Alimentarius.  
(8)  Noni juice shall comply with the chemical contamination limits established in 
these and any  subseque nt Regulations approved by the Authority.  
(9)  Noni juice shall be contaminated wi th less than 10µg anthraquinoneyl00mL, 
including, but  not limited to, the genotoxic lucidin and rubiadin.  
(10)  Noni juice shall comply with the microbiological criteria prescri bed in the 
Twelfth  Schedule.  
(11)  Noni juice processors shall be required to p rovide the Competent Authority 
certificates of  analysis, from an internationally accredited laboratory, for those 
parameters specified in sections(7) – (10) for at least 5 batches within twelve 
months of these Regulations coming into force.  Provided those five batches 
are in compliance with these Regulations and the processor is  applying 
processing practices in compliance with these Regulations subsequent 
sampling and  analysis frequenc y shall be reduced and implemented only as 
required to ensure a safe and  suitable product is reaching consumers.  
(12)  Only food additives approved in the Codex General Standard for Food 
Additives may be  used in noni juice and only in quantities approved for use 
by the Codex General Standard for  Food Additives.  
(13)  In additio n to the general requirements on labelling  – 
(a)  the name of the product shall be “noni juice ” or “nonu juice ” or “nono 
juice ” only when the product  complies with section (1);  
(b)  in the case of noni juice products manufactured from noni and one or 
more other fruits, the product  name shall include the names of the fruit 
juices comprising the mixture in descending order of  proportion by 
weight (m/m) or the words “noni juice mixed with _________ ju ice”, 
or other similar  wording so as to not be misleading to  the consumer ; 
(c)  any claims related to noni juice shall conform to the requirements of 
these Regulations on claims ; and 
(d)  a pictorial representation of the fruit on the label shall not mislead the 
consumer with respect to the  fruit so illustrated.  
Standard for fruit and vegetable products not covered under other commodity 
Standards  SCHEDULE 7  Food  Standards Code 2021 
 
 
Page  70  to    
 
 
 
 Food additives permitted for use with fruit and vegetable products included under 
this standard shall comply with t he Codex General Standard on Food Additives.  
Standard for dried fruit  
(1)  Dried fruit shall be the product prepared from clean sound raw or blanched 
fruit that is  processed by drying either by sun or by other recognized method 
of dehydration.  
(2)  Fruit to be drie d may be dipped in alkaline lye and oil solutio n as an aid to 
drying.  
Standard for mixed dried fruit  
(1)  Mixed dried fruit shall be the product prepared by mixing dried fruit and shall 
contain not  less than 70 per cent of dried fruit; and shall contain not more than 
15 per cent of citrus peel.  
(2)  There shall be written in the label on a package containing mixed dried fruit 
the words  “mixed dried fruit ” or “dried (state the names of the different fruit), 
as the case may be.  
Standard for frozen fruit  
(1)  Frozen fruit shall be raw fruit that is maintai ned in a frozen, wholesome 
condition for one  continuous period from the time of preparation to retail sale, 
and has not been thawed and  refrozen before sale.  
(2)  Frozen fruit shall be maintained continuously  at a temperature below minus 
18ºC at all times  before sale.  
(3)  The label on each package of frozen fruit shall bear clear instructions for 
storing the product.  
Standard for candied fruit, glazed fruit and crystallized fruit  
(1)  Candied fruit or glazed fruit or c rystallized fruit shall be the product  obtained 
by treating the  edible parts of raw fruit or mixture of raw fruit with sugar, 
glycerol or sorbitol.  
(2)  There shall be written in the label on a package containing candied fruit or 
glazed fruit or  crystallized  fruit the words “candied fruit ” or “glazed fruit ” or 
“crystallized fruit ”, or “candied ” or “glazed ” or “crystallized ” as the case may 
be, immediately followed by the name or names of the  fruit from which the 
content has been prepared.  
Standard for canned fruit  Food Standards Code 2021  SCHEDULE 7  
 
 
 
to  Page  71 
  
 
 
 
 (1)  Canned fruit shall be the  sound fruit of one type, packed in clean containers 
that are  hermetically seated processed by heat.  
(2)  Canned fruit may contain sugar and potable water.  
(3)  The fruit so contained shall be of similar varietal characteristics and  of 
reasonably uniform  size.  
(4)  When cherries are canned, they shall be any variety of the species Prunus 
cerasus L. , halves or whole, pitted or unpitted, and which may be – 
(a)  any light, sweet variety; or  
(b) artificially coloured red, or  
(c)  artificially coloured red and flavoured, whether natural or artificial.  
(5)  The product shall be processed by heat in an appropriate manner before or 
after being sealed  in a container so as to prevent spoilage.  
(6)  The product may be packed in any one of the fol lowing packing media w ith or 
without sugars  and/or optional ingredients – 
(a)  water – in which water is the sole liquid packing medium and the label 
informs the consumer that the  fruit is so packed;  
(b)  water and fruit juice – in which water and fruit juice  from the specified 
fruits, which may be strained  or filtered, is the sole liquid packing 
medium and the label informs the consumer that the fruit is so  packed;  
(c)  fruit juice – in which one or more fruit juice s from the specified fruits, 
which may be strai ned or  filtered, is the sole liquid packing medium 
and the label informs the consumer that the fruit is so packed;  or 
(d)  packing medium and sugar.  
(7)  Additional ingredients may include one or more of the sugars sucrose, invert 
sugar syrup,  dextrose, glucose syrup, drie d glucose syrup.  
(8)  When a product is packed in with added sugar, it shall be labe lled as packed 
in – 
(a)  “slightly sweetened water” when the syrup is not less than 10º Brix but 
less than 14º Brix  
(b)  “light syrup” when the syrup is not less than 14º B rix 
(c)  “heavy syrup” when the syrup is not less than 18º Brix  
(9)  A can of fruit in which is found harmless extraneous material, pit (stone), pit 
fragments or  damaged or blemished fruit inconsistent with good 
manufacturing practice shall be considered a defective unit.  SCHEDULE 7  Food  Standards Code 2021 
 
 
Page  72  to    
 
 
 
 (10)  A container in which the product (including packing medium) occupies less 
than 90% of the  water capacity of the container shall be considered a 
defective unit.  
(11)  A lot shall be rejected as fit for human consumption if more than one unit is 
found to be  defective in accordance with sections (9) and (10).  
Standard for canned fruit cocktail  
(1)  Canned fruit cocktail is the product prepared from a mixture of small fruit  and 
small pieces  of fruit  which may be fresh, frozen or canned.  
(2)  The fruit  in regulation (1) shall  be of the following kinds and styles – 
(a)  peaches – any f orm of the yellow variety of the species Prunus persica 
L. including clingstone and freestone  types but excluding nectarines, 
peeled, pitted and diced;  
(b)  pears – any variety of the species Pyrus communis L.  or Pyrus sinensis 
L. peeled, cored, and diced;  
(c)  pineapple – any variety of the species Ananas comosus L. , peeled, 
cored, in sectors, or diced ; or 
(d)  cherries – any variety of the species Prunus cera sus L. , halves or 
whole, pitted or unpitted, and which  may be – 
(i)  a light, sweet variety; or  
(ii)  artificially coloured red; or  
(iii)  artificially c oloured red and flavoured, whether natural or 
artificial; and  
(e)  grapes – any seedless variety of the  species Vitis vinifera L.  or Vitis 
labrusca L. , whole.  
(3)  The product shall be processed by heat in an appropriate manner before or 
after being sealed  in a container so as to prevent spoilage.  
(4)  The product may be packed in any one of the following p acking media with or 
without sugars  and/or optional ingredients – 
(a)  water – in which water is the sole liquid packing medium and the label 
informs the consume r that the  fruit is so packed;  
(b)  water and fruit juice – in which water and fruit juice(s) f rom the 
specified fruits, which may be strained  or filtered, is the sole liquid 
packing medium and the label informs the consumer that the fruit is so  
packed;  
(c)  fruit juice – in which one or more fruit juice(s) from the specified fruits, 
which may be s trained or  filtered, is the sole liquid packing medium 
and the label informs the consumer that the fruit is so packed;  or Food Standards Code 2021  SCHEDULE 7  
 
 
 
to  Page  73 
  
 
 
 
 (d)  packing medium and sugar.  
(5)  Additional ingr edients may include – 
(a)  one or more of sucrose, invert sugar syrup, dextrose, gl ucose syrup, 
dried glucose syrup;  
(b)  spices; and  
(c)  mint;  
(6)  When a product is packed in a packing medium and sugar, it shall be labelled 
as packed in – 
(a)  “Slightly Sweetene d Water ” when the syrup is not less than 10º Brix 
but less than 14º Brix ; 
(b)  “Light Syrup ” when the syrup is not less than 14º Brix ; or 
(c)  “Heavy Syrup ” when the syrup is not less than 18º Brix . 
(7)  A can of fruit cocktail in which is found harmless extraneous m aterial, pit 
(stone), pit  fragments or damaged or blemished fru it inconsistent with good 
manufacturing practice shall be  considered a defective unit.  
(8)  A container in which the product (including packing medium) occupies less 
than 90% of the  water capacity of the container shall be considered a 
defective unit.  
(9)  A lot shall be rejected as fit for sale for human consumption if more than one 
unit is found to  be defective in relation to this Standard.  
(10)  The name of the product shall be “Fruit Cocktail ”. 
Standard for chutney  
(1)  Chutney shall be a preparation ma de from clean, sound fruit or clean, sound 
vegetable, or a  combination of these with spice, salt, sugar, onion, garlic and 
vinegar, with or without nuts.  
(2)  Chutney shall contain not less than 40% m/m of fruit or vegetable or both in 
the finished  product . 
(3)  There shall be written in the label on a package containing chutney the word 
“chutney ” and this word may be preceded in uniform lettering with the name 
of the fruit or vegetable, provided that the fruit  or vegetable so named is 
present in the chutne y in a proportion of not less than 40%m/m of the total 
fruit or vegetable so present.  SCHEDULE 8  Food  Standards Code 2021 
 
 
Page  74  to    
 
 
 
 SCHEDULE 8 
(Regulation 3(9)) 
STANDARD FOR BEVERAGES  
Standard for packaged water  (other than natural mineral water ) 
(1)  In this Standard, unless the context otherwise re quires  – 
Packaged waters that are “waters defined by or igin”, whether they come 
from the underground or from  the surface, share the following characteristics:  
(a)  they originate from specific environmental resources without passing 
through a community wat er system;  
(b)  precautions have been taken within the vulner ability perimeters to 
avoid any pollution of, or external  influence on, the chemical, 
microbiological and physical qualities of water at origin;  
(c)  collecting conditions which guarantee the ori ginal microbiological 
purity and essential elements of  their chem ical make –up at origin; and  
(d)  are constantly fit for human consumption at source.  
(2)  Without limitation to the generality of these Standards and the Codex 
Standard on  bottled/packaged wa ter (Codex Standard 227),  the following 
specific product requirements  for bottled/packaged water shall apply  – 
(a)  no packaged water shall contain substances or emit radioactivity in 
quantities that may be injurious  to health ; 
(b)  any addition of minerals to water before packaging  shall comply with 
the provisions in the Codex  General Standard on Food Additives  
(STAN 192 –1995, Rev. 1 –1997)  and its revisions ; 
(c)  when prepared water is supplied by a public or private tap water 
distribution system and  subsequently packaged, but has n ot undergone 
further treatment that would modify its original  composition or to 
which  carbon dioxide or fluoride have been added, the wording "From 
a public or  private distribution system" shall appear on the label ; 
(d)  no claims concerning medicinal (pre ventive, alleviative or curative) 
effects shall be made in respect of  the properties of t he product covered 
by this Standard  and claims of other beneficial effects related to the  
health of the consumer shall not be made unless true and not 
misleading ; and 
(e)  the use of any statement or of any pictorial device which may create 
confusion in the mind of the public or in any way mislead the public Food Standards Code 2021  SCHEDULE 8  
 
 
 
to  Page  75 
  
 
 
 
 about the nature, origin, composition and properties of  packaged waters 
put on sale is prohibited.  
(3)  For packa ged water defined by origin, the following additional specific 
product requirements  shall apply – 
(a)  waters defined by origin shall not, prior to packaging, be modified or 
subjected to treatments other  than those described in the Codex 
Standard with the proviso that these modifications or treatments and  the 
processes used to achieve them do not change the ess ential 
physicochemical characteristics nor  compromise the chemical, 
radiological and microbiological safety of these waters when packaged ; 
(b)  antimicrobial treatments may be used singly or in combination solely in 
order to conserve the original  microbiologic al fitness for human 
consumption, original purity and safety of waters defined by origin ; 
(c) any water labelled "spring" in any manner that migh t leave the 
consumer with the impression that the  water's origin is a natural spring, 
when it is not from such a source shall not be permitted ; 
(d) the name given to packaged water defined by origin shall not be 
misleading to consumers as to the  origin of the water ; and 
(e) only waters defined by origin can be represented by names that refer to 
the origin or give an  impression of specific origin.  
(4)  The following specific hygienic practices shall be applied by food business 
operators to  package water othe r than natural mine ral water and these shall be 
applied in addition to the  general hygiene requirements specified in [Schedule 
xx] of the  [Food Regulations  2021] – 
(a)  a food business operator shall implement a documented food safety 
plan based upon good  hygienic practices and HA CCP principles and 
this plan shall be  actively implemented and will be subject to auditing ; 
(b)  all possible precautions shall be taken to avoid any pollution of, or 
external influence on, the quality  of the water source ; 
(c)  disposal of liquid, solid or gaseous waste that could pollute ground or 
surface water shall be  controll ed;  
(d) disposal of pollutants such as microorganisms, fertilizers, 
hydrocarbons, detergents,  pesticides, phenolic compounds, toxic 
metals, radioactive sub stances and other soluble organic and  inorganic 
substances in the watershed shall be avoided ; 
(e)  drinking w ater resources shall not be in the path of potential sources of 
underground contamination,  such as sewers, septic tanks, industrial 
waste ponds, ga s or chemical tanks, pipelines and solid waste  disposal 
sites; SCHEDULE 8  Food  Standards Code 2021 
 
 
Page  76  to    
 
 
 
 (f)  water supplies shall be tested by food busine ss operators regularly for 
constancy of biological  (including microbial), chemical, physical and, 
where necessary, radiological characteristics ;  
(g) the frequency of testing shall be adequate to ensure the safety of the 
water supplies and shall be prescribed  in the food safety plan ; 
(h)  if contamination is detected, production of bottled water shall cease 
until the water characteristics  have re turned to established parameters ; 
(i)  any water source shall be approved as prescribed in the Bottled Water 
Standard  2004,  established as  a mandatory standard under the Trade 
Standards and Quality Control Decree 1992 ; 
(j)  the extraction or collection of water intended for bottling shall be 
conducted in such a manner as to  prevent other than the intended water 
from entering the ext raction or collection device ; 
(k) the extraction  or collection of water intended for bottling shall also be 
conducted in a hygi enic manner to prevent any  contamination  and 
where sampling points are necessary, they shall be designed and 
operated to prevent  any contam ination of the water ; 
(l) the immediate surroundings of the extraction or collection area shall be 
protected by limit ing access  to only authorized persons ;  
(m) wellheads and spring outflows shall be protected by a suitable structure 
to prevent entry by unauthoriz ed individuals, pests, dust and other 
sources of contamination such as  extraneous matter, drainage, 
floodwate rs, and infiltration water ; 
(n)  methods and procedures for maintaining the extraction facilities shall 
be hygienic  and they must not be a  potential haza rd to humans or a 
source of contamination for the water ; 
(o)  wells shall be properly disinfected follo wing construction and 
development of new wells nearby, after  pump repair or replacement, or 
any well maintenance activity such as testing for and finding in dicator  
organisms, pathogens, or abnormal plate counts in the water, and 
whenever biological growth inhibits  proper operation ;  
(p)  water collection chambers shall be disinfected within a reasonable time 
before use ; 
(q)  extraction devices such as those used fo r bore holes shall be constructed 
and maintained in a manner  that avoids contamination of the water and 
minimizes hazards to human health ; 
(r)  when storage and transport of the water intended for bottling from the 
point of origin to the  processing plant is ne cessary, these operations 
shall be conducted in a hygienic manner to prevent any  contamina tion; Food Standards Code 2021  SCHEDULE 8  
 
 
 
to  Page  77 
  
 
 
 
 (s)  where or when they are necessary, bulk containers and conveyances 
such as tanks, pipings and  tanker trucks shall be designed and 
constructed so that they – 
(i)  do not contaminate the water intended for bottling;  
(ii)  can be effectively cleaned  and disinfected;  
(iii)  provide effective protection from contamination, including dust 
and fumes; and  
(iv)  allow any situation that arises to be checked easily ; 
(t)  means of tr ansport of water intended for bottling shall be kept in an 
appropriate state  of cleanliness,  repair and condition ;  
(u) containers and conveyances, particularly in bulk transport, shall 
preferably be  used only for transporting water intended for bottling. 
When th is cannot be achieved, conveyances and  bulk containers shall 
be used exclusively for food transportation and shall be cleaned and 
disinfected as  necessary to prevent contamination ; 
(v)  in those areas of the processing establishment where containers are 
expose d to the external environment  (that is,  on the loading dock), 
especially prior to filling and sealing, specific preventive measures  
shall be incorporated into the facility's design to avoid contamination of 
the containers used for  bottled water ; 
(w)  no water  intended for bottling shall be accepted by an establishment i f 
it is known to contain pathogens  or excessive residues of pesticides or 
other toxic substances ; 
(x) water intended for bottling shall be such ( that is,  microbiologically, 
chemically, physically, and radiologically ), that treatment if necessary 
(including  multiple barrier treatments such as combination of filtration , 
chemical disinfection, etc.) of that water during processing results in 
finished bottled drinking water  products that are safe and suitable for 
consumption ; 
(y)  bottling operations ( that is,  filling and sealing of containers) shall be 
conducted in a manner that protects against  contamination ; 
(z) control measures include the use of an enclosed area and a containment 
enclose d system separate from other operatio ns of the processing plant 
to prot ect against contamination ; 
(aa) dust, dirt, microorganisms in the air, and condensation shall be 
controlled and monitored ; 
(bb)  reusable containers shall not have been used for any purpose that may 
lead to contamination of the product  and shall be individ ually inspected 
for suitability ;  SCHEDULE 8  Food  Standards Code 2021 
 
 
Page  78  to    
 
 
 
 (cc) new containers shall be inspected and, if necessary , cleaned and 
disinfected ; and 
(dd)  closures are generally supplied in a ready to use state and shall be 
tamper resistant; they are not reusable . 
(5)  Where this Sta ndard is in conflict with the Bottled Water Standard, 2004, 
established as a  mandatory standard under the Trade Standards and Quality 
Control Decree 1992 , this Standard  shall prevail in aspects related to food 
safety and hygiene.  
Standard for packa ged natu ral mineral water  
(1)  In this Standard, unless the context otherwise requires , natural mineral water 
is water clearly distinguishable from ordinary drinking water because  it is – 
(a)  characterized by its content of certain mineral salts and their relativ e 
proportions and the  presence of trace elements or of other constituents;  
(b)  obtained directly from natural or drilled sources from underground 
water bearing strata for w hich all possible precautions shall be taken 
within the protected perimeters to avo id any pollution of, or  external 
influence on, the chemical and physical qualities of natural mineral 
water;  
(d)  it is collected under conditions which guarantee the original 
microbiological purity and chemical  composition of essential 
components;  and 
(e)  it is packaged clos e to the point of emergence of the source with 
particular hygienic precautions; and it is not subjected to any treatment 
other than those permitted by this standard.   
(c)  of the constancy of its composition and the stability of its di scharge and 
its temperature, due account  being taken of the cycles of minor natural 
fluctuations;  
(2) Naturally carbonated natural mineral water is a natural mineral water with re –
incorporation  of gas from the same source and after packaging taking into 
consideration usual technical tolerance,  has the same content of carbon 
dioxide spontaneously and visibly given off under normal  conditions of 
temperature and pressure.   
(3) Carbonated natural mineral wat er is a natural mineral water that has, after 
packagin g, been  made effervescent by the addition of carbon dioxide from 
another origin.  
(4)  Natural mineral water shall be recognized as prescribed in Codex Standard 
108-1981. Food Standards Code 2021  SCHEDULE 8  
 
 
 
to  Page  79 
  
 
 
 
 (5)  Treatments permitted include separation from unstable constituents, such as 
compo und containing iron, manganese, sulphur or arsenic, by decantation 
and/or filtration, if necessary,  accelerated by previous  aeration; and 
carbonation or decarbonation treatments specified in the  Codex Standard 108 
and its revisions.  
(6)  The transport of n atural mineral waters in bulk containers for packaging or for 
any other  process before packaging is prohibited.  
(7)  Natural mi neral water in its packaged state shall not contain  more than the 
following amounts  of the substances indicated below or in the Codex 
Standard 108–1981  – 
(a)  arsenic 0.01 mg/l, calculated as total As ; 
(b)  barium 0.7 mg/l ; 
(c)  borate 5 mg/l, calculated as B; 
(d) cadmium 0.003 mg/l ; 
(e)  chromium 0.05 mg/l, calculated as total Cr ; 
(f)  copper 1 mg/l ; 
(g)  cyanide 0.07 mg/1 ; 
(h)  fluoride 1 mg/l ; 
(i)  lead 0.01 mg/l ; 
(j)  manganese 0.4 mg/l ; 
(k)  mercury 0.001 mg/l ; 
(l)  nitrate 50 mg/l, calculated as nitrate ; or 
(m)  selenium 0.01 mg/l . 
(8)  All other chemical contaminants shall be at or below the limit approved by the 
Codex Standard 108–1981.  
(9)  The products covered by the provisions of this standard shall be prepared in 
accordance with  the hygiene requirements of the [Fourth Schedule ] of the  
[Food Regulations  2021] and in accordance with the  hygiene requirements 
expressed in the Codex Standard 108–1981.  
(10)  A food business operator  shall –  
(a) implement a documented food safety plan based upon good  hygienic 
practices and HACCP principles ;  
(b)  actively implement  a food safety plan which shall be subject to annual 
auditing ; and  SCHEDULE 8  Food  Standards Code 2021 
 
 
Page  80  to    
 
 
 
 (c)  if applicable, adopt an operational and approved food safety plan for a 
natural mineral water processin g premise  in order to be licensed under 
the Food  Act and its regulations.  
(11)  The following specific hygienic practices shall apply in relation to packaged 
natural mineral wat er and which shall be in addition  to the general hygiene  
requirements specified in sub-regulation (7) – 
(a)  all possible precautions shall be taken to avoid any pollution of, or 
external influence on, the quality  of the wate r source ; 
(b) the installations intended for the production of natural mineral waters 
shall be such as to exclude any  possibility of contamination  and in 
particular –  
(i)  installations for collection, the pipes and the reservoirs shall be 
made from mater ials suited to the  water  and in such a way as to 
prevent the introduction of foreign substances into the water;  
(ii)  equipment and its use for production, especially installations for 
washing and packaging, shall  meet hygienic requirements; and  
(iii)  if, during production it is found that the water is polluted, the 
producer shall stop all operations until  the cause of pollution is 
eliminated ; 
(c)  water supplies shall be tested by food business operators regularly for 
constancy of biological(including mic robial), chemical, physical and, 
where necessary, radiological characteristics ; 
(d) the frequency of testing shall be adequate to ensure the safety of the 
water supplies and shall be prescribed  in the food safety plan required 
in [sub-regulation (8)(a)]; 
(e)  bottling operations ( that is, filling and seal ing of containers) shall be 
conducted in a manner that protects  against contamination ; 
(f) control measures include the use of an enclosed area and a contain ment  
enclosed system separate from other operatio ns of the processing plant 
to protect against  contaminati on; 
(g) dust, dirt, microorganisms in the air, and condensation shall be 
controlled and  monitored ; 
(h)  reusable containers shall not have been used for any purpose that may 
lead to contamination of the product and shall be individually inspected 
for suitability ; 
(i) new containers shall be inspected and, if  necessary, cleaned and 
disinfected ; and 
(j)  closures are generally supplied in a ready to use state and shall be 
tamper resistant  as well as non-reusable.  Food Standards Code 2021  SCHEDULE 8  
 
 
 
to  Page  81 
  
 
 
 
 (12)  During marketing, natural mineral water  shall be –  
(a)  of such a quality that it will not present a risk to the health of the 
consumer (absence of  pathogenic microorganisms);  
(b)  in conformity with the  microbiological quality specificat ions identified 
in  the Microbiological Requirements in the Codex Standard 108 -1981 .  
(13)  In add ition to the general labelling requirements prescribed in the Food Act 
and the Food Regulations 2021, the following provisions shall apply – 
(a)  the name of the product shall be  "natural mineral water ;" 
(b)  the following designations shall be used in accordance with Codex  
Standard 108  and its revisions and  may be accompanied by suitable 
descriptive terms ( for example, still and sparkling) – 
(i)  naturally carbonated natural mine ral water;  
(ii)  non–carbonated natural mineral water;  
(iii) decarbonated natural mineral water;  
(iv) natural mineral water fortified with carbon dioxide from the 
source;  or 
(v) carbonated natural mineral water.  
(c) the location of the source and the name of the source shall be declared ; 
(d) the analytical composition giving characteristics to the product shall be 
declared in the labelling ; 
(e) if the product contains more than 1 mg/l of fluoride, the following  
wording shall appear on the label as  part of, or in close proximity to, 
the name of the product or in an otherwise prominent position  – 
(i)  "contains fluoride ;" and  
(ii) where the product contains more than 2mg/l fluoride, "This 
product is not suitable for  infants and children under the age of 
seven  years ."  
(f)  no claims concerning medicinal (preventative, alleviative or curative) 
effects shall be made in respect  of the properties of the product covered 
by the standard.  
(g)  claims of other beneficial effects related to the health of the consumer 
shall not be made unless true  and not misleading.  
(h)  the name of t he locality or specified place may not form part of the 
trade name unless it refers to a  natural mineral water collected at the 
place designated by that trade name.  
(i)  the use of any sta tement or of any pictorial device which may create 
confusion in the mi nd of the  public or in any way mislead the public SCHEDULE 8  Food  Standards Code 2021 
 
 
Page  82  to    
 
 
 
 about the nature, origin, composition and properties of natural  mineral 
waters put on sale is prohibited.  
Standard for Kava products for  use as a beverage when mixed with water  
(1) This standard applies to fresh or dried kava products that are used to prepare a 
beverage when extracted with potable water, intended for human 
consumption. The standard does not apply to the final kava beverage  as such, 
as kava products used for medicinal  purposes, or as ingredients in foods or 
other tradable product, or for any other purposes.  
(2) For the purposes of this standard – 
(a)  kava plants should be cultivated using Good Agricultural Practices in 
accordance to section 27 of this regulation ; and  
(b)  kava plants used as raw material for kava products shall be – 
(i)  of known Noble kava varieties ; 
(ii)  have no intentional adulteration ; 
(iii)  free of leaves, bark, and/or stems ; 
(iv)  practically free of pe sts and damage caused by pests ; 
(v)  free of visible moul d; 
(vi)  free from soil and foreign materials ; and 
(vii)  free from foreign odour . 
(3)  Kava plants shall be inspected upon receival to ensure compliance with (2) 
and raw material not complying with the prescribed requirements shall be 
rejected;  
(4)  The roots, rhizomes and/or basal stems shall be harvested, washed and peeled 
when tissues have been exposed to sun –light. They can be sliced, dried, or 
fresh. Dried kava may also be ground into powder.  
(5)  The following specific standards appl y to dried kava products only  – 
(a)  product has a moisture content not exceeding 12% ; and 
(b) product must be stored in a dry and good ventilation storage to ensure 
complied with the a ppropriate moisture specified in section 4 of this 
standard.  
 (6)  When mixing dried kava with potable water to produce kava extracts the 
following specific hygienic practices shall be followed  – 
(a)  people engag ed in kava handling and processing activities shall refrain 
from behavio ur which could result in contamination of kava for 
example, smoking, spitting, chewing or eating ; Food Standards Code 2021  SCHEDULE 8  
 
 
 
to  Page  83 
  
 
 
 
 (b)  equipment and utensil s used for the handling and processing of kava 
extracts shall be thoroughly cleaned and disinfected before and after 
use; and 
(c)  no additives shall be permitted in  products covered by this standard.  
 (7)  Kava products  shall be prepared and handled in accordance with appropriate 
sections of the Good Hygienic Practices and Medical R equirements  which are 
specified in Part V and Part V1 of the [Food Regulations 2021]. 
(8)  Kava products must comply with the maximum residue limits for pesticides 
established by the Codex Alimentarius Commission.  
(9)  Kava products must comply with any microbiological crit eria established 
under the Principl es for the Establishment and Application of Microbiological 
Criteria for Foods (CAC/GL 21 –1997), including any amendment to these 
principles.  
(10)  Filtration equipment shall be  –  
(a) adequate to ensure the removal of pulp and foreign matter ; and 
(b) designed , constructed and maintained in a mann er that will ensure it 
can achieve its purpose and shall be regularly cleaned and disinfected . 
(11)  Packaging design and materials shall provide adequate protection for products 
to minimize contamination, prevent and damage and to accommodate proper 
label ling.  
(12) Packaging must be new , non–toxic and not pose a threat to the safety and 
suitability of kava  under the specified conditions of storage and use.   
(13)  Packaged kava shall be label led with clear instruc tions to enable the next 
person in the kava processing chain to handle, display, store and use the 
product safely.   
(14)  At all times, kava product s processors shall be able to trace each product 
batch back to the specific supplier of the kava and forwar d to those they 
supply . 
 
 
 
 SCHEDULE 9  Food  Standards Code 2021 
 
 
Page  84  to    
 
 
 
 SCHEDULE 9 
(Regulation 3(10)) 
STANDARD  FOR FOOD FOR INFANTS  AND OTHER VULNERABLE 
POPULATION S 
Standard for infant f ormula  
(1)  Without limitation to the generality of these Standards and the Codex 
Standard on infant formula  whic h shall be the basis for Standard of infant 
formula in Tonga, the following specific product  requirements for product 
labelled as “infant formula ” shall apply – 
(a)  infant formula, prepared ready for consumption in accordance with 
instructions of the manu facturer, shall  contain – 
(i)  per 100 ml, not less than 60 kcal (250 kJ) and not more than 70 
kcal (295 kJ) of energy;  
(ii)  per 100 kcal, 2 –3 g prote in (calculated using Nx6.25); 4.4 –6 g 
total fat; and 6 –14 g total carbohydrates, unless  otherwise 
specifi ed by the Codex Standard on infant formula;  
(iii)  vitamins, minerals, trace elements and other components at levels 
as specified by the Codex Standard  on infant formula; and  
(iv)  product free of lumps and of large coarse particles.  
(b)  additional non –essential ingredients may be added in accordance with 
the Codex Standard on infant formula  only so far as they are required to 
ensure the product is satisfactor y as a sole source of nutrients  for 
infants ; 
(c)  only L –forms of amino acids shall be used in inf ant formula ; 
(d)  commercially hydrogenated oils and fats shall not be used in infant 
formula ; 
(e)  the content of trans fatty acids shall not be higher than 3% of to tal fatty 
acids ; 
(f) all ingredients and food additives shall be gluten –free; 
(g)  the pro duct and its contents shall not have been treated by ionizing 
radiation ; 
(h)  the product shall be packed in containers which will safeguard the 
hygienic and other qualities of the food ;  
(i) when in liquid form, the product shall be packed in hermetically  sealed 
containers in which nitrogen  and carbon dioxide may be used as 
packing med ia; and Food Standards Code 2021  SCHEDULE 9  
 
 
 
to  Page  85 
  
 
 
 
 (j)  in addition to the general requirements on labelling of pre –packaged 
food, the following specific provisions  apply  – 
(i)  the name of the product shall be either  “Infant Formula ” or an 
alternative appropriate designation indicating  the true nature of 
the product, as may be approved by the Authority ; 
(ii)  sources of protein in the product shall be clearly shown on the 
label ; 
(iii)  products containing not less tha n 0.5 mg Iron (Fe)/100 
kilocalories shall be labelled “Infant Formula with  added Iron ;” 
(iv) products containing less than 0.5 mg Iron (Fe)/100 kcal shall be 
labelled with a statement  to the effect that when the product is 
given to infants over the age of four months, their total iron  
requirements shall be met from other additional sources ; 
(v)  the declaration of nutrition information shall contain information 
as required by the Codex Standard on  infant formula ; 
(vi)  adequate directions for the appropriat e preparation and use of the 
product, including its storage and disposal  after preparation, shall  
appear on the label ; 
(vii)  the directions shall be accompanied by a warning about  the 
health hazards of inappropriate preparation ; 
(viii)  each container sha ll also have additional labelling to ensure the 
consumer understands that breastmilk  is best and no label sh all 
serve the purpose of discouraging breastfeeding ; 
(vii)  the products shall be labelled  in such a way as to avoid any risk 
of confusion between infant formula , follow –up formula, and 
formula for special medical purposes ; and 
(viii)  no commercial product may be marketed or otherwise 
represented as suitable for satisfying by itself  the nutritional 
requirements of normal healthy infants during the fi rst six 
months of life.  
 
 
 
 
 SCHEDULE 10  Food  Standards Code 2021 
 
 
Page  86  to    
 
 
 
 SCHEDULE 10 
(Regulation (3)(11)) 
STANDARD FOR CEREALS AND CEREAL PRODUCTS  
Standard for instant noodles  
(1)  This Standard shall apply to various kinds of noodles  but for clarity, does not 
apply to pasta. 
(2)  The following spe cific product requirements shall apply to instant noodles 
imported into, processed, displayed for sale or sold in Tonga  – 
(a) a packet of instant noodle s may b e packed with noodle seasonings, or in 
the form of seasoned noodle and with or without noodle gar nishes in 
separate pouches, or sprayed on the noodle and ready for consumption 
after a dehydration process ; 
(b)  in addition to the general requirements on labelling, the following 
provisions shall apply  – 
(i) the name of the food shall  appear on the label  as "Instant 
Noodle(s)", or optionally  as "Fried Noodle(s)" or "Non –fried 
Noodle(s)" in accordance with whether the product has been 
fried or not;  and 
(ii) fortified instant noodles shall be label led as "Fortified" or 
"Enriched" and shall identify the ingr edient added for 
fortification purposes and shaf t specify the concentration in 
which it is present in the final product ; and 
(c)  boric acid (a forbidden food additive) shall not be  [contained in any 
packet of instant noodles] [detected in any samples coll ected for 
analysis ]. 
 
Standard for wheat flour 
(1) This Standard shall apply to – 
(a) wheat flour for direct human consumption prepared from common 
wheat, Triticum aestivum L., or club wheat, Triticum compactum Host., 
or mixtures thereof, by grinding or mi lling processes in which the bran 
and germ are partly removed and the remainder is com minuted to a 
suitable degree of fineness, and which is prepackaged ready for sale to 
the consumer or destined for use in other food products; and  
(b) whole meal, whole –wheat flour or semolina, milled from common 
wheat, Triticum aestivum L., or club wheat, Trit icum compactum Host., Food Standards Code 2021  SCHEDULE 10  
 
 
 
to  Page  87 
  
 
 
 
 or mixtures thereof, and which is pre-packaged  ready for sale to the 
consumer or destined for use in other food products.  
(2)  This Standard shall not apply to – 
(a) any product prepared from durum wheat, Triticum durum Desf., singly 
or in combination with other wheat;  
(b) wheat flour destined for use as a brewing adjunct or for the 
manufacture of starch and/or gluten; or  
(c) wheat flour for non –food industrial use.  
(3)  The following specific product requirements shall apply – 
(a) wheat flour shall have a maximum m oisture content of 15.5% m/m ; 
(b) wheat flour and any added ingredients shall be safe and suitable for 
human consumption ; 
(c) wheat flo ur shall be free from abnormal flavours, odours, and living 
insects ; 
(d) wheat flour shall be free from filth (impurities of animal origin, 
including dead insects) in amounts not consistent with good 
manufacturing practice ; 
(e) wheat flour shall be package d in containers which will safeguard the 
hygienic, nutritional, technological, and organoleptic qualities of the 
product ; 
(f) containers , including packaging material, shall be made of substances 
which are safe and suitable for their intended use ;  
(g) containers shall not impart any toxic substance or undesirable odour or 
flavour to the product ; and 
(h) when the product is packaged in sacks, these shall be clean, sturdy and 
strongly sewn or sealed.  
(4) In addition to general requirements on labelling , the following provisions 
shall apply – 
(a) the name of the product to be shown on the label shall be "wheat flour ;" 
and 
(b) wheat flour shall be labelled  as "Fortified" or "Enri ched" and shall 
identify the ingredients added  for fortification purposes and shall  
specify the concentration in which it is present in the final product . 
(5)  The following specific product requirements shall apply only to wheat flour 
for direct huma n consumption  prepared from common wheat, Triticum 
aestivum L., or club wheat, Triticum compactum  Host., or mixtures thereof, 
by grinding or milling processes in which the bran and germ  are partly SCHEDULE 10  Food  Standards Code 2021 
 
 
Page  88  to    
 
 
 
 removed and the remainder is comminuted to a suitable degree of finene ss, 
and which  is pre-packaged  ready for sale to the consumer or destined for use 
in other food products . 
(6) All wheat flour  that is imported into Tonga, whether such flour is –  
(a) processed ; 
(b) displayed  
(c) sold; or 
(d) exported from Tonga ,  
shall be prepared so as to provide the fo llowing minimum levels of 
micronutrients, inc luding all nutrients  naturally present  in the wheat flour at 
the point of import, the point of export and the point of  sale – 
(a)  6.0 mg/ kg of Thiamin from a source of thiamin mononitrate;  
(b)  2.0 mg/ kg of Riboflav in; 
(c)  55 mg/ kg of Niacin;  
(d)  2.0 mg /kg of Folic acid;  
(e)  iron from a source of elemental iron powder of 45 microns average 
diameter or similar made by an electrolytic  reduction process at levels 
of 60mg kg or from ferrous fumarate at levels of 45mg/ kg or from  other 
subsequently approved s ources; and  
(f)  30 mg/ kg of zinc from a source of zinc oxide.  
 
 
 
 Food Standards Code 2021  SCHEDULE 11  
 
 
 
to  Page  89 
  
 
 
 
 SCHEDULE 11 
(Regulation (3)(11)) 
STANDARD FOOD FOR EDIBLE CASSAVA FLOUR  
(1)  This standard applies to cassava  flour intended for direct human consumption 
which is prepared from the proces sing of the edible cassava (Manihot 
esculenta) and pre –packaged ready for sale to  the consumer or destined for 
use in other food products . 
(2)  The following specific product requirements shall app ly – 
(a)  cassava flour shall have a maximum content  of 13.0 % m/m ; 
(b)  cassava flour and any added ingredients shall be safe and suitable for 
human consumption ; 
(c)  cassava flour shall be free from abnormal flavours, odours and living 
insect s;  
(d)  cassava flour s hall be complied with the maximum residue limit s for 
pesticides established by the Codex Alimentarius Commission ; 
(e)  cassava flour shall be free from filth (impurities of animal origin, 
including dead insects) in amounts that is not consistent with good 
manuf acturing practice ;  
(f)  cassava flour sha ll be free from micro –organisms, parasites or any 
substance originating from micro –organi sms in amounts which may 
represent a hazard to health ; 
(g)  cassava flour shall be packaged in containers which will safeguard 
hygie nic, nutritional, technological, an d organoleptic qualities of the 
product ; 
(h)  the containers, including packaging material shall be made of 
substances which are safe and suitable for their intended use ; 
(i) the containers shall not impart any toxic substance or undesi rable odour 
or flavo ur to the product ; and 
(j)  when the product is packaged in sacks, these shall be clean, sturdy and 
strongly sewn or sealed . 
(3)  In addition to general requirements for labelling , the following provisions 
shall apply – 
(a) the name of the product to  be sh own on the label shall be "cassava 
flour ;" and SCHEDULE 11  Food  Standards Code 2021 
 
 
Page  90  to    
 
 
 
 (b) cassava flour shall be labelled  as "Fortified" or "Enriched" and shall 
identify the ingredients added for fortification purposes and shall 
specify the concentration in which it is present in the final prod uct. 
(4)  The following specific product requirements shall apply only to cassava flour 
for direct human consumption prepared from common cassava, Manihot 
esculenta, by pounding, grinding or milling processes followed by sifting to 
remove the fibre and the  remainder is comminuted to a suitable degree of 
fineness, and which is pre –packaged ready for sale to the consumer or 
destined for use in other food products.  
(5)  All such cassava flour imported  into Tonga, processed, displayed and/or sold 
in Tonga and/ or ex ported from Tonga shall be prepared so as to provide 
minimum amount of cyanide (<10 mg) in the cassava flour at the point of 
import, the point of export and the point of sale . 
(6)  Notwithstanding sub-regulation (2)(a), where such flour is to be expor ted and 
the req uirements of the importing country are in conflict with this Standard, 
the cassava flour shall comply with the requirements of the importing country . 
 
 
 
 
 
 
 Food Standards Code 2021  SCHEDULE 12  
 
 
 
to  Page  91 
  
 
 
 
 SCHEDULE 12 
(Regulation 3(13)) 
STANDARDS OF MISCELLANEOUS OTHER FOODS  
General requir ements for canned food  
(1)  This Standard shall apply in addition to all other relevant requirements 
prescribed in the  Food Act and  Food Regulations 2021. 
(2)  All canned food shall be processed and packaged in such a way that 
contamination is kept to a  minimum so that the product will withstand 
spoilage and present no public health hazard under the conditions of handling 
storage, transport and sale indicated on the label.  
(3)  Canned food containers shall not present any health hazard or permit 
contamina tion under normal conditions of handling . 
(4) Containers shall be clean  and where applicable, show evidence of  
[vacuum ][vacuum packing]. 
(5)  A lot or consignment of canned food of any nature or composition will be 
considered to be non –compliant with this St andard , if any one sampl e of the 
canned food examined – 
(a)  contains any micro –organisms capable of development under the 
normal conditions of storage in Tonga;  
(b)  [is not free from ][is found to have] container integrity defects 
(including rust, dents, cuts etc) which may compromise the hermetic 
seal; or  
(c)  violates sub-regulations (1), (2), (3) or (4). 
Standard for nuts 
(1)  The following specific product requirements shall apply to nuts imported into, 
produced in and sold in Tonga – 
(a)  the product shall be free of objectionable odours, flavours or colours  
indicative of decomposition or rancidity;  
(b)  the product shall not be affected by mould;  
(c)  the product shall not be affected by foreign matter; and  
(d)  the product shall not be affected by li ving insects and mites.  
(2)  Produce and product that fail  to meet the applicable quality requirements, as 
set out in s ub-regulation (1) shall be considered as a "defective" and a lot shall SCHEDULE 12  Food  Standards Code 2021 
 
 
Page  92  to    
 
 
 
 be considered not to meet the requirements of this Standard when m ore than 
one sampled unit is considered "defective".  
(3)  Nuts sh all be produced, handled, stored, distributed and sold under good 
hygienic practice as prescribed in [Schedule xx] of the [Food Regulations 
2021]. 
(4)  Nuts shall comply with all other requir ements prescribed in these and any 
subsequent Regulations under the Act.  
 
 
 
 
 
 
 
 
 Food Standards Code 2021  SCHEDULE 13  
 
 
 
to  Page  93 
  
 
 
 
 SCHEDULE 13 
(Regulation  3(14)) 
STANDARD FOR THE PREPARATION AND SALE OF STREET FOODS  
Scope and objectives 
(1) This Standard contains a series of requirements and practices t o be observed 
in the preparat ion and sale, in the street, of foods and beverages for direct 
consumption.  
(2) This Standard applies to the places where these are prepared, to the points of 
sale and to the means of transport used.  
(3) The purpose of th is Standard is to ensure that foods are safe and fit for 
consumption, thereby protecting the health of persons who use this form of 
food facility.  
Purchase of inputs and ingredients 
(1) Inputs and ingredients must be – 
(a) purchased from safe source retailers  or approved sources  
(b) stored under adequate storage conditions, with refrigeration/freezing 
when necessary (perishable items); and  
(c) stored on shelves, in boxes or baskets and protected from 
contamination.  
(2) A vendor should only purchase inputs and ingredients that bear a 
manufacturer’s name or guarantee.   
(3) A vendor should not purchase food products that are unlabelled and/or 
without a clearly stated shelf life, where appropriate . 
(4) A vendor should only purchase food products that ap pear to hav e been 
maintained at adequate temperatures correspond to adequate storage  or 
preservation capacity.  
Transport, reception and storage of inputs and ingredients 
(1) Purchased inputs and/or ingredients – 
(a) must be transported in adequate conditions, avoidi ng hazards of 
chemical, physical or biological contamination and spoilage of the 
goods, maintaining an adequate temperature, and isolating each item to 
prevent cross –contamination; and  SCHEDULE 13  Food  Standards Code 2021 
 
 
Page  94  to    
 
 
 
 (b) must not be trans ported together with toxic and/or chemical substan ces 
(disinfectants, detergents, pesticides, etc).  
(2) For packaged products, follow the manufacturer's instructions on the label; 
and/or storage conditions complying with general principles of food hygiene  
and legal provisions in force.  
(3) The vehicle, containers and packaging used for transportation should be 
adequately cleaned and disinfected and should have sufficient internal space 
and the necessary equipment to ensure food safety and quality.  
(4) Inputs and ingredients must be received and kept in clean, protected places: 
meat, offal, fish and other perishable products should be placed on trays, 
under refrigeration and/or freezing, and bulk commodities in clean containers.  
(5) Shelves, boxes and sto rage space should be of non –contaminating material , 
clean and protected from dust and other contaminating agents.  
(6) Keep recipients containing foods should be clearly labelled and/or identified 
and in separate areas from non –edible products like soap, d isinfectants, 
pesticides and other toxic or poison ous substances.  
(7) Stock should be rotated on a first in, first out basis.  
(8) Food should be protected from contamination by pests (insects, rodents) and 
other biological agents.  
Requirements for indoor area or place of preparation   
(1) Indoor areas s hould be sufficiently lit, kept as clean as possible at all times 
and situated far from any source of contaminants (rubbish, waste -water, 
animals).  
(2) Equipment should be made from appropri ate materials for easy cleaning and 
disinfecting, as often as nec essary.  
(3) Water for general purposes (washing inputs and recipients) should be potable.  
(4) Containers for water storage should be cleaned as often as necessary.  
(5) Waste -water must be adequately disposed of and not present a hazard to 
potable water,  food, surrounding area or food handlers.  
(6) The working area, including surfaces in contact with food (utensils, table 
surface, cutters, water outlets, etc.) should be in good condition an d properly 
maintained and should be washed with potable water and  disinfected as 
appropriate.  
(7) Do not use, for food, containers previously used for substances that are toxic 
or harmful to human health, such as insecticides, paints or motor oil.  Food Standards Code 2021  SCHEDULE 13  
 
 
 
to  Page  95 
  
 
 
 
 (8) Do not keep fuel, toxic substances or inflammable products in direc t contact 
with food. Respect rules of safety regarding electricity and toxic, explosive 
and inflammable substances in order to protect persons.  
Requirements for an outdoor area or place of preparation   
(1) Outdoor areas should be suf ficiently clean and pr otected from direct sun, dust 
and wind, and should not be in direct contact with the public and consumers.  
(2) Equipment, such as stoves or similar appliances, must be constructed and 
maintained safely and adequately.  
(3) Potable water supply should be s ufficient for all needs. When not from a 
public source of potable water, the water must be of similar quality.  
(4) The area where the food is prepared should be at least 60 to 70 cm off the 
ground and suitable for the quantity of food prepared, handled an d kept.  
(5) Equipment, utensils, water outlets, working surfaces and other components 
should meet the same requirements specified in [6(1)].  
Hygiene facilities and practice 
(1) Transported potable water should be kept in an ap propriate container (easy to 
clean, non – toxic material, hermetically sealed, fitted with a cover and tap or 
stopcock) built in such a manner as to preserve the product and prevent 
contamination.  
(2) Containers, utensils and working surfaces for food handl ing should be of a 
non–toxic material, easy to clean and resistant to high temperatures when used 
for cooking.  
(3) Detergents and disinfectants used to clean and disinfect working surfaces, 
utensils, water outlets and other components should, as far as po ssible, be 
non–toxic and non –corrosive.  
(4) Persons in contact with and/or directly or indirectly handling food, inputs or 
ingredients should be in a state of health complying with Part VI of these 
regulations.  
(5) Hair must be completely covered during food handling. Nails should be short 
and clean .  
(6) Persons preparing or handling food, inputs and ingredients should refrain 
from spitting, sneezing, smoking or behaviour/habits that can compromise 
food safety.  
(7) Food handlers should – SCHEDULE 13  Food  Standards Code 2021 
 
 
Page  96  to    
 
 
 
 (a) wear appropriate clean clothing and protec t themselves wi th an apron 
or other suitable garment, which should be changed every day or as 
often as necessary;  
(b) be trained in the hygienic handling of food and should demonstrate the 
necessary capacity to protect food all the time; and  
(c)  not wear  rings or brace lets while handling food.  
(8) People serving customers at the stall should not handle food and money at 
same time.  
(9) Hands and forearms should be carefully washed with potable water and 
disinfecting soap after use of the toilet or direct  handling of fr esh foods, such 
as meat, fruits and vegetables, and before handling of prepared or semi –
prepared foods.  
(10) Utensils, dishes, glasses, water outlets, working surfaces, etc. should be 
cleaned and disinfected after each instance of food prep aration, before  final 
food preparation or the handling of ready –to–eat foods, and immediately after 
their use.  
 
Food preparation - fruits and vegetables  
(1) Only use fruits and vegetables that have been protected from cross –
contamination and properly  conserved.  
(2) Select fruits and vegetables, removing parts or items in poor condition, and 
check that they are intact and fit for human consumption.  
(3) Wash and disinfect, as appropriate, fruits and vegetables before using them 
directly or as a food i ngredient.  
(4) Prepare each kind of fruit and vegetable in the appropriate manner and 
according to its intended use.  
(5) Peel, squeeze and/or cut, as appropriate, fruits and vegetables with appropriate 
and hygieni zed equipment and utensils.  
(6) Keep pre viously prepared fruits and vegetables in hygienized and properly 
covered recipients at an optimum temperature suitable for the product in 
question.  
(7)   Ensure the pesticide residue in fresh fruits and vegetable shall not exceed 
Maximum Residue Level ( mg/kg ) specified in the Codex Maximum Residue 
and Extraneous Maximum Level.  
 
Food preparation - fresh meat, fish and other seafood  Food Standards Code 2021  SCHEDULE 13  
 
 
 
to  Page  97 
  
 
 
 
 (1) When necessary, thaw meat and fish in a refrigerator for the required time; a 
microwave oven can be used to accelerate thawi ng.  Avoid tha wing at room 
temperature.  
(2) Avoid excessive exposure of fresh meat and fish to room temperature.  
(3) Handle fresh meat, fish and seafood in such a way as to prevent immediate or 
subsequent, direct or indirect cross –contamination of the me at and fish an d 
the working surfaces, utensils and other food products.  
(4) Clean the fresh meat and fish, removing undesirable parts, when necessary.  
(5) At all times, raw fish should be stored in a refrigerator or ice cooler at a 
constant temperature o f 40Cor below befo re fish is sold to a customer.  
(6) Raw fish and fresh seafood should never be displayed for sale on the ground, 
on cement, or directly on a table without adequate cover.  
(7) To the extent possible, raw fish and seafood should always be tr ansported, 
displ ayed and sold directly from a refrigerator or ice cooler.  
(8) Where fish is stored in an ice cooler, it is best to cover the fish completely 
with ice, putting ice at the bottom of the fish, and then on top of the fish 
before covering the co oler. 
(9)    Fresh bivalve mollusc and edible sea urchin and any sea food with shells shall 
sell as it is and deshelling shall only be done upon requested by the consumer.  
(10)   In the case of deshelling, seafood must be handled with great care and 
hygien ic in complia nce with General Principles of Food Hygiene (CAC/RCP 
1–1969), the Code of Practice for Fish and Fishery Products (CAC/RCP 52 –
200), and the Code of standard for live and raw bivalve molluscs(Codex 
Standard 292 –2008) . 
(11)  Waste from deshelling  of seafood  products shall be disposed according to 
Section (9)  
(12)   Edible sea -weed shall be thoroughly cleaned, packed and wrapped with 
cleaned fresh green leaves only and not with plastic bag.  
(13)   A suitable stall free from dusts and flies must be used for se lling of sea food 
especially at the road site market . 
Other foods  
(1) Cheeses, salami, sausages and similar foods should be handled under hygienic 
conditions:  
(2) Avoid contact with hands; conduct all operations such as slicing, cutting, 
grind ing, etc.  with appropriate instruments and/or utensils.  SCHEDULE 13  Food  Standards Code 2021 
 
 
Page  98  to    
 
 
 
 (3) Avoid excessive exposure at room temperature.  
(4) Prepare the amount necessary for a maximum of four hours of work.  
(5) Food containers and packaged foods should not present any alteration 
(corrosion , visual alteration, etc).  
(6) Grains, flour, sugar, salt and similar products should not contain humidity and 
should be kept in appropriate covered containers to prevent 
alteration/contamination.  
(7) Do not use raw eggs in the preparation of food a nd beverages intended for 
direct consumption; that are not to be cooked afterwards.  
(8) Mayonnaise, sauces with egg, mousse and similar dishes prepared with raw 
eggs should come from industrial establishments.  
(9) For other products, the manufacturer sho uld provide instructions on storage 
and use, which should comply with rules of hygiene.  
 
Requirements for final preparation 
(1) Food should be cooked sufficiently, with the food handler noting 
corresponding changes in colour, aspect and/or consistency.   
(2) After cooking, food should be protected from all possible sources of 
contamination.  
(3) If the prepared food is to be seasoned with uncooked ingredients, do not 
expose the food to excessive contact with these ingredients, in time or 
temperature, bef ore consumption.  
(4) The time between preparation and consumption of foods should be as follows  
–  
(a) up to 6 hours when foods are kept at a temperature above 600C ; and 
(b) up to one day when foods are kept at a maximum temperature of 50C.  
(5) Chilling tim e for hot foods should not be more than three hours to reach a 
temperature of 50C.  
(6) Reheat only once refrigerated food completely to a temperature of 70C, 
immediately before consumption.  
(7) Sandwiches prepared at street sales point should be prepared  at the moment of 
consumption.  
(8) Fresh salads and fresh fruit dishes should preferably be seasoned at time of 
consumption.  Food Standards Code 2021  SCHEDULE 13  
 
 
 
to  Page  99 
  
 
 
 
 (9) Other kinds of salad (vegetables, with added mayonnaise or other salad 
creams, cheese, ham, etc.) should be kept below 50C fr om preparation to final 
consumption.  
(10) Foods to be cooked/heated immediately before consumption (pizza, kebabs 
etc.) should be kept below 50C.  
(11) Avoid all use of leftovers and only prepare what can be sold in a day.  
 
Requirements for transport of prepared food 
(1) Vehicles for the transport of prepared foods should have a separate 
compartment protected from direct sun, wind, dust, rain an d other 
contaminants.  
(2) This compartment of the vehicle should be made of appropriate material for 
the transpo rtation of food and should be waterproof and easy to clean.  
(3) The transportation of waste materials should be in special duly closed 
contain ers, to protect the food.  
(4) Food should be transported in appropriate containers (made of non –toxic 
material a nd thoroughly cleaned and disinfected), properly sealed and 
protected from outside contamination  
(5) The temperature should be controlled, avo iding room –temperature exposure 
of foods that must be kept hot or refrigerated, when the time of transportation 
exceeds 1h and/or in conformity with procedures needed to control bacterial 
multiplication.  
(6) When the transportation time exceeds 2h, the fo od containers should be 
placed in thermal boxes.  
(7) Place prepared hot foods in thermal boxes separate from pre pared cold or 
chilled foods. Use different thermal boxes for these two types of prepared 
foods.  
(8) When the transportation of prepared food a t a constant temperature of over 
600C is not possible, pre –chill the food as indicated in 10(4).  
 
Street food marketing - outdoor sales area  
(1) The sales stall (such as a booth, kiosk, barrow, mobile stall) should be – 
(a) built of sol id, resistant material and should be sufficiently high to be 
easily sanitized ; and 
(b) kept clean, free of litter and in good conditi on, including the 
surrounding areas . SCHEDULE 13  Food  Standards Code 2021 
 
 
Page  100  to    
 
 
 
 (2) When not in use, the sales stall should be kept under cover and in the case of a 
mobi le structure should be kept in a clean place.  
(3) The outdoor sales area – 
(a) should be located in a zone determined by the auth orities so that it is 
protected from contaminants originating from traffic, pedestrians, 
domestic animals and/or vectors;  
(b) should be free from personal belongings, such as clothes, footwear, 
blankets, tobacco etc.  
(c) should prevent contact between pe rsonal belongings and the area of 
food preparation, storage and/or consumption; and  
(d) should not be used for any other purpose.  
(4) Adornm ents, such as vases with or without flowers or plants and other items 
may be placed in such a way that they do not r epresent a source for food 
contamination.  
Protection and sale of food  
(1) Food and beverages should be served using disposable plates, uten sils, 
glasses, napkins etc. When this is not possible, the non –disposable serving 
items in good condition should be washed, cleaned and disinfected after each 
use.  
(2) Leftovers in dishes, glasses, etc. should be deposited in covered, secure and 
appropria te containers to avoid attracting domestic animals and/or vectors.  
(3) Used disposable items should be deposited in to separate containers from those 
used for leftovers  and should also be appropriate and secure.  
(3) Take –away food should be wrapped in un used non –contaminating paper 
and/or plastic. The use of printed plastic/paper is forbidden because the print 
can wear  off, especially if in direct contact with the food.  
(4) Final food preparation and reheating can be done at point of sale so long as 
food safety is maintained and assured.  
(5) To maintain safety, excessive handling of food at the outdoor sales area 
shou ld be avoided.  
(6) The food and beverages displayed for sale should be well protected and kept 
at an appropriate temperature.  
(7) When hot foods have been chilled, reheating must be at above 700C.  
(8) Salt, sugar, mustard, ketchup, mayonnaise and simila r products to be use d by 
the consumer should be supplied in single –portion units or in dispensers that 
will avoid their contamination.  Food Standards Code 2021  SCHEDULE 13  
 
 
 
to  Page  101 
  
 
 
 
 (9) Utensils used to serve food portions for consumption should be cleaned and 
disinfected when necessary.  
(10) Avoid d irect hand contact w ith ready –to–eat food of any kind, including 
peeled fruits.  
(11) Do not handle money, tickets, etc. and food at the same time. When this is not 
possible, wash and disinfect hands before preparing food.  
(12) If the outdoor point of sal e is a vehicle, the driver's compartment should be 
duly separate from the compartment used for final food preparation, storage, 
sale and/or consumption or the food handling sections should be separate 
from the rest of the vehicle.  
(13) When selling food, vendors should compl y with the hygienic practices set out 
in Part V of the Food Regulations 2016.  
Responsibility of vendors 
In addition to the stated requirements, food handlers or vendors should be 
responsible for the hygiene and protection of the food t hey prepare or  sell, and for 
all aspects related to its safety.  
Handling and disposal of waste 
(1) Waste bins (containers) should be – 
(a) kept far from the food handling area and have a lid and, where possible, 
should be fitted with an automatic  closing device;  
(b) made of resistant material, waterproof and easy to clean; and  
(c) placed in such a way that they are not in contact with the floor or 
against a wall.  
(2) Waste water should be collected and disposed of separately from solid wastes, 
if possibl e through direct linkage to the sewage system. It should be disposed 
of in the public drainage system, and not thrown onto the ground and/or into 
surface waters such rivers and lakes.  
(3) When collecting solid wastes, recyclable and non –recyclabl e materia ls 
including seafood shells should be kept separate. Their final destination 
should be according to municipal regulations.  
(4) Food waste should be disposed of in such a way as not to attract insects and 
animals, such as flies, dogs and cats.  
Pest control SCHEDULE 13  Food  Standards Code 2021 
 
 
Page  102  to    
 
 
 
 (1) Pest control should be carried out in accordance with municipal, provincial 
and/or national regulations.  
(2) The application of chemical substances for pest control should only be done 
by authorized technical personnel.  
(3) The procedure should avo id the contami nation of food, food 
vendors/handlers, the public and the environment.  
 
 
 
 
 
 Food Standards Code 2021  SCHEDULE 14  
 
 
 
to  Page  103 
  
 
 
 
 SCHEDULE 14 
(Regulation 3(15)) 
STANDARDS FOR RE–PACKAGING OF FOOD PRODUCTS  
This Standards applies to  frozen poultry , meat products  and dry goods that are 
imported o r produced locally as wholesale ( in cartons, bags or boxes) and are 
intended for direct sale or to be sold from a retailer . 
Frozen poultry and meat products  
(1)  A person seeking to re –packaging meat and poultry shall apply to the 
Authority for a food perm it and must complete FORM A of the Second 
Schedule , accompanied by the prescribed fee . 
(2)  The facility that will be used for re –packaging of meat and poultry shall be 
comp lied with the requirements to establish food businesses specified in Part 
III of this regulation .  
(3)  Handling and packaging of meat and poultry shall be conducted in accordance 
to the Good Hygienic Practices specified in PART V section 30 –35 of this 
regul ation . 
(4)  The owner, operator or person in charge of the re –packaging of meat a nd 
poultry shall produce a cleaning programme for the premises, equipment and 
utensils, and train staff accordingly.  
(5) The cleaning programme must be available and accessible for  all staff i.e. 
attached on the notice board or wall . 
(6)  Sufficient carto ns of meat and poultry shall be removed from the refrigerator 
to cut; slice and re –packaging should be completed in less than 2 hours.  
(7)  Re–packaging design and materials shall be  complied and approved by the 
Food Authority in accordance to the require ments for packaging specified in 
section 60 of this regulation . 
(8)  The approved labelling template for re –pack foods shall be in accordance to 
the requirements specified in section 5 6 (1) . 
(9)  The information transferred from the original packaging shal l be accurate  [and 
any fraudulent act result in a penalty  as prescribed in Part …. of the Food 
Regulations 2021.]  
(10)  The re –packaging operation shall produce a tracing tool or system to identify 
at any specified stage of the food  chain (from production  to distribution) from SCHEDULE 14  Food  Standards Code 2021 
 
 
Page  104  to    
 
 
 
 where the food came from and to where the food went (one step forward) as 
specified in Part X section 65 and 66 of this regulation.  
(11)  The re –packaging operation shall  be responsible for ensuring that the re –
packed meat and poult ry are stored and transported in the prescribed condition 
in Part IX section 61 –64 and fifth schedule of this regulation.  
Dry goods  
(1)  A person seeking to re –package dry goods shall apply to the Authority for a 
food permit and must  complete FORM A of t he Second Schedule which 
accompanied by a prescribed fee specified in the Fourth Schedule of these 
regulation  
(2)  The facility that will be used for re –packaging of dry goods shall be complied 
requirements to establish food businesses specified in Part II Iof this 
regulation;  
(3)  Handling and packaging of dry goods shall be conducted in accordance to Part 
V Good Hygienic Practices of this regulation;  
(4)  The owner, operator or person in charge of the re –packaging of dry goods 
shall prod uce a cleaning pro gramme for the premises, equipment and utensils, 
and train staff accordingly. The cleaning programme must be available and 
accessible for all staff i.e. attached on the notice board or wall;  
(5)  Repackaging of dry goods should be done imm ediately to minim ize the 
exposure of dry goods to atmospheric moisture.  
(6)  Re–packaging design and materials shall be complied and approved by the 
Food Authority in accordance to the requirements for packaging specified in 
section 60 of this regulation;  
(7)  The approved  labelling template for re –pack foods shall be in accordance to 
the requirements specified in section 56 (1);  
(8)  The information transferred from the original packaging shall be accurate  [and 
any fraudulent act result in a penalty  as prescribed in Part …. of the Food 
Regulations 2021.] 
(9)  The re –packaging operation shall produce a tracing tool or system to identify 
at any specified stage of the food chain (from production to distribution) from 
where the food came from and to where the food went (one ste p forward) as 
specified in [Part X  of the Food Regulations 2021].  
(11)  The re –packaging operation shall  be responsible for ensuring that the re –
packed dry goods are stored and transported in the prescribed condition in 
[Part IX section 61 –64 of the Food Regulations 2021]. Food Standards Code 2021  SCHEDULE 15  
 
 
 
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 SCHEDULE 15 
(Regulation 3(16)) 
STANDARD FOR FOOD TRANSPORT SAFETY  
Scope   
(1) The Codes of Practices for the Storage and Transport in CODEX applies in 
this Part G of the 5th Schedule.  
(2) The two most import requirements for food transport safety  are –  
(a) keeping  food protected from contaminati on; and  
(b)  if the food is [potentially hazardous ], keeping food cold (5°C or colder) 
or hot (60°C or hotter).  
 
Protecting food from contamination  
(1) Protect food by keeping the containers co vered at all time . 
(2) Materials used to cover food should be suitable for fo od contact, to ensure that 
they do not contain any chemicals that could leach into the food . 
(3) Aluminium foil, plastic film and clean paper may be used, and food should be 
compl etely covered.  
(4) Packaged products should not need additional covering.  
(5) Previousl y used materials and newspaper may contaminate food and should 
not be used.  
 
Temperature control  
(1) When potentially hazardous foods are transported they should be kep t cold 
(5°C or colder) or hot (60°C or hotter) during the journey;  
(2) If the journey is short, insulated containers may keep the food cold. If the 
journey is longer, you may need to use ice bricks to keep food cold and heat 
packs to keep food hot.  
(3) Place only pre –heated or pre –cooled food in an insulated container, which 
should have a lid to help mai ntain safe temperatures.  
(4) Insulated containers must be  – 
(a) in a good condition and kept clean at all times ;  SCHEDULE 15  Food  Standards Code 2021 
 
 
Page  106  to    
 
 
 
 (b) used only for food ; 
(c) kept away from  other items such as chemicals, pet food, fuel and paint ;  
(d) be filled as quickly as possible and closed as soon as they ha ve been 
filled ; and 
(e) kept closed until immediately before the food is needed or is placed in 
other temperature –controlled equipm ent. 
Other  transport considerations  
(1) Containers of cool food should be placed in the coolest part of the vehicle.  
(2) If the inside of the vehicle is air –conditioned, cold food may be transported 
better here rather than in the boot.  
(3) Vehicles  that are used to transport food must be kept clean  at all times.  
(4) If the vehicle is normally used for carrying pets or dirty equipment, the food 
carrying area should be thoroughly cleaned or lined to prevent any 
contamination.  
(5) Sub-regulation (4) may no t be necessary if food is transported in an insulated 
container with a tightly fitting lid.  
(6) The journey should be prope rly planned and should be kept as short as 
possible.  
(7) When collecting ingredients, cold foods should be collected last and 
immed iately placed in insulated containers or cool bags for transporting to the 
preparation facility.  
(8) When taking prepared foods to a venue, pack the food into insulated boxes as 
your last job.  
(9) When arriving at the venue, make it your first job to unl oad any hot or cold 
food and place it in temperature –controlled equipment.  
(10) For inter–islands transport of food by ferry, boat or marine vess el, all frozen 
food and meat must be transported in a freezer to ensure the control and 
maintenance of temperat ure otherwise the discretion of the Authority.  
 
 
 
 
 
 
 Food Standards Code 2021  EXPLANATORY NOTES  
 
 
 
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 EXPLANATORY NOTES  
(These notes do not form part of the Food Standards Code 2021, but is intended to explain 
its scope and purpose)  
 
1.1 The primary purpose for the Food Standards Code 2021 (“the Code”) is to ....  
 
1.2 The Code was develo ped..... 
 
1.3 The Code seeks to establish the following –  
1.4 Main Parts a nd provisions  of the Code are outlined below:  
 
 
  
Explanatory Note  
 
Preliminary  Part I sets out p reliminary provisions in the Code. 
 
 
 
 
 
 
Lord Tu’ilakepa 
Ministe r responsible for Food