§ Mr. Nicholas Wintertonasked the Minister of Agriculture, Fisheries and Food (1) what evidence he has that food products imported from (a) the United
Specified food Permitted preservative Maximum level of use Hamburgers or similar products Sulphur dioxide … 450 mg/kg Sausages or sausage meat Sulphur dioxide … 450 mg/kg Meat, cured (including bacon or ham) Sodium nitrate and sodium nitrite … 500 mg/kg 200 mg/kg The regulations also prescribe the alternative forms in which these permitted preservatives may be used.
§ Mr. Nicholas Wintertonasked the Minister of Agriculture, Fisheries and Food if he will introduce legislation to seek to make it necessary for food manufacturers to specify in detail what colour additives are used in their products.
§ Mr. Strang:No. The Food Standards Committee is at present carrying out a full review of our labelling law, including the provision which allows permitted colouring matters forming an ingredient of some other food to be designated as 282W States of America, (b) the Republic of Ireland, (c) Norway, (d) Denmark and (e) France have to be relabelled for the British market;
(2) what evidence he has that British food products sold to (a) the United States of America, (b) the Republic of Ireland, (c) Norway, (d) Denmark and (e) France have to be relabelled.
§ Mr. Strang:Food products must be labelled according to the laws of the country within which they are offered for sale. The extent to which such products imported from, or exported to, the countries mentioned have to be relabelled depends upon the extent to which the laws of the United Kingdom differ from those in the country from which or to which they are to be imported or exported.