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Notification Detail :: G/TBT/N/THA/13

Notification No.

Notification Type

Notifying Member

Date of Notification

Final Date for Comments

Days to Final Date

Title

Notification of the Ministry of Public Health (No…), B.E.2543(2000) Vinegar (3 pages, available in Thai language)

Objective

Product Covered

HS Chapter 2209, ICS: 67.220.20 (Food additives)

Document Notification

Link to ePing

HSCODE

2209 - Vinegar, fermented vinegar and substitutes for vinegar obtained from acetic acid

ICSCODE

67.220.20 - Food additives

Keywords

Food standards

Specific Regions

Description

The Notification of the Ministry of Public Health (No.48) B.E.2523(1980) dated 20 February B.E.2523(1980) is withdrawn. Good Manufacturing Practice shall be applied for production of vinegar. In addition, this ministerial notification prescribes the following items: (1)	Classification: Vinegar is classified into 3 types, i.e. 	-	Distilled vinegar; -		Fermented vinegar; -	Artificial vinegar. (2)	Quality or standards, i.e. acetic acid content, clear and no sediments, residual alcohol, free from sulfuric acid, vinegar eel. (3)	Permissible limits of contaminants, i.e. arsenic, lead, copper, zinc and iron not exceeding 1, 1, 10 and 10 mg/1 kg of vinegar respectively. (4)	Permissible limits of food additives, i.e. sulphur dioxide not exceeding 70 mg/1 kg of vinegar and L-ascorbic acid not exceeding 400 mg/1 kg of vinegar. (5)	Containers. (6)	Labelling. Licenses for food registration or food labelling issued prior to the enforcement of this ministerial notification will be valid for 2 years. Producers or importers who received licenses prior to the enforcement of this ministerial notification must apply for licenses within one year after this ministerial notification comes into force. Upon submitting the application, the former labels can still be valid for 2 years.

Notified Document

Link to Notification

EN:File here

FR:File here

ES:File here

Status Active

No	#	Comment By	Title	Comment Date	File

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Notification Detail :: G/TBT/N/THA/13

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