Food (Iodization of Salt) Regulations, 1993.

These Regulations are made under section 32 of the Food Act, No. 26 of 1980. They provide for the regulation of iodisation of edible common salt and specify the iodine level and other aspects. The packaging and marking requirements are laid down. These Regulations apply to salt used as an ingredient of food, both for direct sale to the consumer and for food manufacture and to salt used as a component of food additive or nutrients.