Food (Iodization of Salt) Regulations, 2005.

These Regulations, consisting of eleven sections and two Schedules, establish iodized edible common salt requirements. They specify hygiene and sanitary procedures obtained by washing off its impurities and by adding the ingredients of potassium iodide, potassium iodate or calcium iodate, which contains sodium chloride of not less than 97% by weight on dry matter basis. They provide, that suitable stabilizing agents shall be used if potassium iodide for iodization of salt. Iodized edible common salt shall be crystallized solids either in granular or powdered form and white in color, free from visible impurities such as clay, grit, shells and other extraneous matters. 80% by weight of the iodized edible common salt in granular form should be capable of passing through a sieve, with an aperture of 4.75 mm (B.S.4). Iodized edible common salt shall comply with the following requirements: (a) The level of moisture in such salt shall be less than 6% by weight; (b) matters insoluble in water, on dry basis shall be less than 0.5% by weight; (c) sodium chloride (NaCl) content on dry basis shall be not less than 97% by weight; (d) matters soluble in water other than sodium chloride on dry basis, shall be less than 2% by weight; and (e) the iodine (I) content of the salt, on dry basis, shall be not less than 15mg/kg of the salt and not more than 30mg/kg of the slt.consumer.