Food Grade Salt (PS 215).

This Regulation concerns food-grade salt in Palestine and applies to salt intended for direct consumption (table salt) and for food industry use. Article 2 provides a table of permitted additives, which must be food grade, homogeneously distributed in the final product, and used within the specified maximum limits. It also establishes that (i) all manufacturing stages - including production, packaging, storage, and transport - must be hygienic to prevent contamination; (ii) the product must be packed in clean, airtight, moisture-proof containers that do not affect the salt and comply with Palestinian standards or, in their absence, US FDA standards. As for labelling requirements, product labels must include (i) the producer’s name and address; (ii) the product name and grade; (iii) specific naming conditions; (iv) a clear declaration of any fortification, including the compound used; (v) a list of ingredients and additives; (vi) a “best use before” date for salt containing heat-sensitive additives; and (vii) the net weight. The Regulation sets both general requirements - such as cleanliness, absence of visible defects, and appropriate color - and technical requirements, including limits for iodized table salt, permitted levels of stabilizers, and final iodine content. Lastly, testing must be conducted in accordance with AOAC (Association of Official Analytical Chemists) methods or approved Palestinian standards.