(1) For the purpose of the standards specified in Appendix B, the "Carry Over" principle applies to the presence of additives such as colours, flavouring agents, antioxidants, anti-caking agents, emulsifying and stabilizing agents, and preservative in food, as a result of the use of raw material or other ingredients in which these additives were used. The presence of contaminants is not covered for this purpose.
(2) The presence of an additive in food through the application of the carry over principle is admissible in general unless otherwise specifically prohibited in the rules or in Appendix B provided the total additive including the carry over through the raw material or other ingredients does not exceed the maximum amounts so permitted.
