Purpose
To mandate iodization of all food grade salt intended for human consumption in Sri Lanka to prevent iodine deficiency disorders and ensure public health safety by regulating the quality, composition, packaging, labeling, and distribution of iodized and non-iodized salt under strictly controlled conditions.
Expectations
All food grade salt for human consumption must be iodized within specified iodine content limits (15–35 mg/kg in 2023 regulations; 15–30 mg/kg in 2005 regulations)
Salt must meet strict physical and chemical quality standards including moisture, insoluble matter, and sodium chloride content.
Non-iodized salt is only allowed for industrial use or medical prescription in limited quantities with proper registration.
Packaging must be transparent, food grade, and meet thickness standards (≥75 microns for polythene).
Labels must be multilingual (Sinhala, Tamil, English) and include product name and storage/use instructions.
Registration and certification by the Food Control Administration Unit is mandatory for manufacturers, importers, and sellers to ensure traceability and regulatory compliance.
The 2023 regulations supersede and strengthen the 2005 framework by updating specifications, expanding oversight, and allowing controlled addition of other approved fortificants for public health.
Purpose
To establish ingredient standards, nutritional limits, and quality specifications for bread produced and sold in Sri Lanka.
Expectations
White bread must be made using only wheat flour, baker’s yeast, salt, and water; optional ingredients are permitted under conditions.
Optional flours like rice, kurakkan, or corn flour must be at least 10% by mass to be named in the product.
Gluten, vitamins, and malt products must not exceed 2%, 0.25%, and 2% by mass of flour, respectively.
Moisture content of bread must not exceed 40% and acid insoluble ash should be under 0.1%.
Permitted preservatives may be used but must align with existing food additive regulations.
This regulation defines standards for ten types of vinegar, ensuring quality and safety in production, sale, transport, and labeling. The permitted types include,
Coconut Vinegar
Coconut Water Vinegar
Malt Vinegar
Wine Vinegar
Cider Vinegar
Fruit Vinegar
Spirit Vinegar
Distilled Vinegar
Artificial/Synthetic Vinegar
Flavored Vinegar
Key Composition Requirements (for all except artificial vinegar)
Acetic acid: Minimum 4% m/v
Total solids: Minimum 1.0% m/v
Permanganate oxidation value: Minimum 750
Alkaline oxidation value: Minimum 80
Iodine value: Minimum 160
Residual ethyl alcohol: Not more than 1.0% m/v
No mineral acids or vinegar eels (turbatic acetic)
Caramel may be added as a coloring agent
Labelling Requirements
Clearly mention the source of vinegar (e.g., coconut, fruit)
If not fermented from plant sources, label as “Artificial Vinegar”
For flavored types, specify the added flavor
Purpose
To ensure that all refined wheat flour manufactured for retail sale, domestic consumption, or bread production in Sri Lanka is fortified with specified levels of folic acid and iron to improve public health and reduce micronutrient deficiencies.
Expectations
All refined wheat flour for retail, domestic use, or bread manufacturing must be fortified with folic acid (2–3 mg/kg) and iron in specified forms and levels.
Refined wheat flour used for retail or bread manufacturing must have an extraction rate of at least 80%.
Refined wheat flour supplied to businesses other than bread manufacturers must have an extraction rate of at least 74%.
Purpose
To protect public health by prohibiting the import, manufacture, sale, and distribution of milk and milk products containing melamine levels exceeding 1.0 mg/kg in Sri Lanka.
Expectations
No milk or milk product shall contain melamine above 1.0 mg/kg (ppm).
Importers must provide a Health Certificate from the National Food Safety Authority of the country of origin confirming compliance with melamine limits at the point of entry.
Strict monitoring and control are enforced to prevent adulteration and ensure consumer safety.