DRAFT INDIAN STANDARD

FOOD SAFETY MANAGEMENT- REQUIREMENTS FOR GOOD HYGIENE

PRACTICES
0 FOREWORD
People have the right to expect the food they eat to be safe and suitable for consumption.
Food borne illness and food borne injury are at best unpleasant; at worst, they can be
fatal. But there are also other consequences. Outbreaks of food borne illness can damage
trade and tourism, and lead to loss of earnings, unemployment and litigation.
International food trade and foreign travel are increasing, bringing important social and
economic benefits. But this also makes the spread of illness around the world easier.
Eating habits too, have undergone major change in our country over the last two decades
and new food production, preparation and distribution techniques have developed to
reflect this. Effective hygiene control, therefore, is vital to avoid the adverse human
health and economic consequences of food borne illness, food borne injury and food
spoilage. Everyone, including farmers and growers, manufacturers and processors, food
handlers and consumers, has a responsibility to assure that food is safe and suitable for
consumption.
This standard is intended to lay a firm foundation for ensuring food hygiene and shall be
used in conjunction with each specific code of hygienic practice, where appropriate, and
the guidelines on microbiological criteria. A list of such standards is given in Annex A
for guidance.
Though an Indian Standard (IS 2491: 2005) on the subject as a code of practice has been
published for the guidance of the users but this standard in the present form is a noncertifiable one and only used in conjunction with IS 15000-2005. A need was therefore
felt to prepare a requirement based standard which can be implemented and if required
certified as stand alone standard lessening and hastening the process of implementation
and certification of total food safety management based on HACCP. This standard is
intended to fulfill this long felt need and follows the food chain from primary production
through to final consumption, highlighting the key hygiene controls at each stage
indicated below:
1. Primary Production
1.1 Environmental hygiene
1.2 Hygienic production of food sources
1.3 Handling, storage and transport
1.4 Cleaning, maintenance and personnel
hygiene

2. Establishment: Design and Facilities

2.1 Location
2.2 Premises and rooms
2.3 Equipment
2.4 Facilities

3. Control of Operation
3.1
Control of food hazards
3.2
Key aspects of hygiene control
systems
3.3
Incoming material requirements
3.4
Packaging
3.5
Water
3.6
Management and supervision
3.7
Documentation and records
3.8
Recall procedures

4. Establishment: Maintenance and

Sanitation
4.1
Maintenance and cleaning
4.2
Cleaning programme
4.3
Pest control systems
4.4
Waste management
4.5
Monitoring effectiveness

5. Establishment: Personal Hygiene

5.1
Health status
5.2
Illness and injuries
5.3
Personal cleanliness
5.4
Personal behaviour
5.5
Visitor

6. Transportation
6.1
General
6.2
Requirements
6.3
Use and maintenance

7. Product Information and Consumer 8. Training

8.1
Awareness and responsibilities
Awareness
8.2
Training programmes
7.1
Lot identification
8.3
Instruction and supervision
7.2
Product information
7.3
Labeling
8.4
Refresher training
7.4
Consumer education
This standard is subject to the provision of various applicable statutory and regulatory
requirements in particular Factory Act 1948 and Prevention of Food Adulteration Act
1954 and rules framed there under.
In preparation of this standard, considerable assistance has been derived from the
following:
a) IS 2491: 2005
b) CAC/RCP-1 (1967), Rev 4 (2003)
c) CCvD-HACCP, September 2002 (revision 3)-Requirements for a HACCP based food
safety system Compiled by National Board of Experts-HACCP, The Hague, The
Netherlands

1. SCOPE
This standard covers requirements for Good Hygiene Practices applicable throughout the
food chain (including primary production through to the final consumer), to achieve the
goal of ensuring that food is safe and suitable for human consumption.
2. REFERENCES
The following standards contain provision which through reference in this text, constitute
provision of this standard. At the time of publication, the editions indicated were valid.
All standards are subject to revision, and parties to agreements based on this standard are
encouraged to investigate the possibility of applying the most recent editions of the
standards indicated below:
IS No

Title

3103
3646
7688
10500:
14595
15000: 2005
3. TERMINOLOGY
For the purpose of this standard, the following definitions shall apply.
3.1 Cleaning - the removal of soil, food residue, dirt, grease or other objectionable matter
3.2Contaminant - any biological or chemical agent, foreign matter, or other substances
not intentionally added to food which may compromise food safety or suitability
3.3 Contamination - the introduction or occurrence of a contaminant in food or food
environment.
3.3 Disinfection - the reduction, by means of chemical agents and/or physical methods,
of the number of micro-organisms in the environment, to a level that does not
compromise food safety or suitability
3.4 Establishment - any building or area in which food is handled and the surroundings,
under the control of the same food business operator.
3.5 Food Business Operator- The person or persons responsible for ensuring that the
requirements of this standard are met within the food business under his/ their control.

3.6 Food handler - any person who directly handles packaged or un-packaged food, food
equipment and utensils, or food contact surfaces and is therefore expected to comply with
food hygiene requirements
3.7 Food Hygiene All conditions and measures necessary to ensure the safety and
suitability of food at all stages of the food chain.
3.8 Food safety - assurance that food will not cause harm to the consumer when it is
prepared and/or eaten according to its intended use
3.9 Food suitability- assurance that food is acceptable for human consumption according
to its intended use.
3.10 Hazard A biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.
3.11 HACCP A system which identifies, evaluates, and controls hazards which are
significant for food safety.
3.12 Primary production - those steps in the food chain up to and including, for
example, harvesting, slaughter, milking, fishing.
4. GENERAL REQUIREMENTS
4.1 Management responsibility
The food business operator is responsible for the safety and suitability of the produced
food. Therefore, the food business operator shall demonstrate his commitment and his
responsibility with respect to the supply of safe products. For, the hygiene system ensures
that all required activities are effectively defined, documented, implemented and
maintained.
The food business operator has ultimate responsibility for the hygiene policy of the
organisation.
The food business operator shall identify all statutory and regulatory provisions
applicable to various requirements of this standard. Personnel responsible for
implementation and compliance of applicable provisions shall also be identified.
4.1.1 Hygiene Policy
The food business operator shall define and document (in writing) the hygiene policy of
the organisation with regard to food safety. It will demonstrate the commitment of the
organisation to safe food. The food business operator has ultimate responsibility for the
policy of the organisation and shall document, support and communicate this policy.

Periodically, the Food business operator shall verify the implementation of the policy and
review the outcome.
The policy shall demonstrate that the organisation is fully aware of its position in the
food chain. It will reflect the farm-to-fork approach, starting with the purchase and
acceptance of raw materials.
The policy shall be focused on the safety of foodstuffs and shall respond to the
expectations and needs of its customers and consumers.
The policy shall be supported by concrete objectives (proposed actions) to ensure and
improve food safety for the period under consideration. The objectives shall be SMART
(Specific, Measurable, Acceptable, Realistic, Time bound).
The food business operator shall ensure that the hygiene policy is understood,
implemented and maintained at all levels in the organisation.
4.1.2

Scope of the Hygiene System

The food business operator shall define the extent (the scope) of the hygiene system. The
scope shall comprise that part of the food chain and those activities of the food business
for which the food operator is responsible and can be held liable.
Note 1-The part of the food chain for which the food business operator is responsible
begins where the responsibility of the suppliers of raw materials and ingredients ends; the
responsibility of the food business operator ends where another food business in the food
chain takes over the responsibility. The scope shall, therefore, conform with purchase and
sales contracts.
Note 2-All locations and process lines where food is processed and/or stored by the food
business operator shall be properly indicated in an organisation layout and be available
for assessment.
Note 3-All products which are supplied to the market by the food business, whether
processed or handled, shall be properly specified.
Note4- All subcontracted activities (out-sourced services, like packaging, storage,
transport) shall be properly dealt with.
Note 5- Key principle is that no part of the operation of the food business can be
excluded from the scope of the hygiene system; all activities must be available for
assessment.
4.1.3

Tasks, responsibilities and authorities

The food business operator shall provide appropriate documentation with respect to the

tasks, responsibilities and authorities of food business operators employees who are in
positions with respect to hygiene of the food processing.
An organisation chart and the organisations reporting structure shall be documented.
4.1.4

Hygiene team

The food business operator shall constitute a hygiene team (or various hygiene teams if
so required).
The hygiene team shall develop, implement and maintain the hygiene system.
The organisation shall demonstrate that the members of the hygiene team have the
knowledge, expertise and different disciplines available which are required to develop,
implement and maintain a hygiene system covering the total scope of the hygiene system.
Minimum qualification criteria, including required expertise, shall be defined and
documented for all members of the hygiene team. In addition, the assignment (including
tasks, responsibilities and authorities) shall be documented for the team members.
Whenever more than one hygiene team has been constituted, a co-ordinator shall be
appointed to co-ordinate the development, implementation and maintenance of the
hygiene system.
4.1.5

Resources

The food business operator shall examine the requests and provide, in a timely manner,
all the resources needed by the hygiene team(s) to develop, implement and maintain the
hygiene system.
When corrective actions, verification procedures or customers indicate that operational
improvements are necessary, the food business operator shall examine the issues and
provide appropriate resources to ensure food safety.
4.1.6

Management Review

The food business operator shall review the hygiene system at planned intervals, of no
more than 12 months, to ensure continuing suitability, adequacy and effectiveness. The
review shall evaluate the need for changes to the system, including product safety, policy
and objectives.
The review shall provide evidence of the commitment to improve the hygiene system and
its performance.

4.1.7 Auditing and Appraisal

The organization shall conduct internal audits at planned intervals to determine whether
the hygiene system:
a) conforms to the planned arrangement to the requirements of this Standard and to the
requirements established by the organization, and
b) is effectively implemented and maintained.
An audit programme shall be planned, taking into consideration the status and importance
of the processes and areas to be audited, as well as the results of previous audits. The
audit criteria, scope, frequency and methods shall be defined. Selection of auditors and
conduct of audits shall ensure objectivity and impartiality of the audit process. Auditors
shall not audit their own work.
The responsibilities and requirements for planning and conducting audits, and for
reporting results and maintaining records shall be defined in documented procedure.
The management responsible for the area being audited shall ensure that actions are taken
without undue delay to eliminate detected non-conformities and their causes. Follow up
activities shall include the verification of the actions taken and the reporting of
verification results.
For convenience, a checklist based on this standard is given in Annex B.
4.2 Documentation Requirements
4.2.1 General
The documentation of hygiene for the organization includes:
a)
b)
c)
d)

hygiene manual indicating intent of implementation of this standard,

documented statements of a hygiene policy and hygiene objectives,
documented procedures required by this standard;
documents needed by the organization to ensure the effective development,
implementation and updating of the food hygiene system.

4.2.2 Control of documents

Documents required for the hygiene management system are controlled. Records are a
special type of document and are controlled according to the requirements given in 4.2.3.
A documented procedure shall be established to define the control needed to:
a) approve documents for adequacy prior to issue ;

b) review and update as necessary and re-approve documents ;

c) ensure that the changes and the current revision status of documents are
identified;
d) ensure that relevant versions of applicable documents are available at point of use;
e) ensure that documents remain legible and readily identifiable;
f) ensure that documents of external origin are identified and their distribution
controlled; and
g) prevent the unintended use of obsolete documents and to apply suitable
identification to them if they are retained for any purpose.
4.2.3 Control of records
Records are established and maintained to provide evidence of conformity to
requirements and of effective operation of the hygiene management system. Records
shall remain legible, readily identifiable and retrievable A documented procedure shall be
established to define the controls needed for the identification, storage, protection,
retrieval, retention and disposition of records.
5. HYGIENE SPECIFIC REQUIREMENTS
5.1 Requirements relating to Primary Production
5.1.1 Environmental hygiene
Potential source of contamination from the environment shall be considered by the food
business operator. In particular, primary food production shall not be carried on in areas
where the presence of potentially harmful substances would lead to an unacceptable level
of such substances in food.
5.1.2

Hygienic Production of Food Sources

The potential effects of primary production activities on the safety and suitability of food
shall be considered at all times. In particular, this includes identifying any specific points
in such activities where a high probability of contamination may exist and taking specific
measures to minimize that probability. The HACCP-based approach may assist in the
taking of such measures (see IS 15000-2005).
Producers shall implement measures as applicable to:

control contamination from air, soil, water, feed-stuffs, fertilizers (including

natural fertilizers), pesticides, veterinary drugs or any other agent used in
primary production.
Control plant and animal health so that it does not pose a threat to human
health through food consumption, or adversely affect the suitability of the
product; and
Protect food sources from faecal and other contamination.

In particular, care shall be taken to manage wastes, and store harmful substances
appropriately.
Note- On-farm programmes which achieve specific food safety goals are becoming an
important part of primary production and shall be encouraged.
5.1.3 Handling, Storage and Transport
Procedures shall be in place to:
a) sort food and food ingredients to segregate the material which is evidently unfit
for human consumption;
b) dispose of any rejected material in a hygienic manner; and
c) protect food and food ingredients from contamination by pests, or by chemical,
physical or microbiological contaminants or other objectionable substances during
handling, storage and transport.
Care shall be taken to prevent, so far as reasonably practicable, deterioration and spoilage
through appropriate measures which may include controlling temperature, humidity,
and/or other controls.
5.1.4 Cleaning, Maintenance and Personnel Hygiene at Primary Production
Appropriate facilities and procedures shall be in place to ensure that:
a) Any necessary cleaning and maintenance is carried out effectively; and
b) An appropriate degree of personal hygiene is maintained.
5.2 Requirements Relating to Establishment: Design and Facilities
5.2.1

Location

5.2.1.1 Establishment
Potential sources of contamination need to be considered when deciding where to locate
food establishments, as well as the effectiveness of any reasonable measures that might
be taken to protect food.
Establishments shall not be located anywhere where, after considering such protective
measures, it is clear that there will remain a threat to food safety or suitability. In
particular, establishments shall normally be located away from:

a) environmentally polluted areas and industrial activities which pose a serious

threat of contaminating food;
b) areas subject to flooding unless sufficient safeguards are provided;
c) areas prone to infestations of pests;
d) areas where wastes, either solid or liquid, cannot be removed effectively.
5.2.1.2 Equipment
Equipment shall be located so that it:
a) Permits adequate maintenance and cleaning;
b) Functions in accordance with its intended use; and
c) Facilitates good hygiene practices, including monitoring.
5.2.2

Premises and Rooms

5.2.2.1 Design and Layout

Where appropriate, the internal design and layout of food establishment shall permit good
food hygiene practices, including protection against cross-contamination between and
during operations by foodstuffs.
5.2.2.2 Internal Structures and Fittings
Structures within food establishments shall be soundly built of durable materials and be
easy to maintain, clean and where appropriate, able to be disinfected. In particular the
following specific conditions shall be satisfied where necessary to prevent the safety and
suitability of food:
a) The surfaces of walls, partitions and floors shall be made of impervious materials
with no toxic effect in intended use;
b) Walls and partitions shall have a smooth surface up to a height appropriate to the
operation;
c) Floors shall be constructed to allow adequate drainage and cleaning;
d) Ceilings and overhead fixtures shall be constructed and finished to minimize the
build up of dirt and condensation, and the shedding of particles;
e) Windows shall be easy to clean, be constructed to minimize the build up of dirt
and where necessary, be fitted with removable and clean-able insect-proof
screens. Where necessary, windows shall be fixed;
f) Doors shall have smooth, non-absorbent surfaces, and be easy to clean and, where
necessary disinfect;

g) Working surfaces that come into direct contact with food shall be in sound
condition, durable and easy to clean, maintain and disinfect. They shall be made
of smooth, non-absorbent materials, and inert to the food, to detergents and
disinfectants under normal operating conditions.
5.2.2.3 Temporary/Mobile Premises and Vending Machines
Premises and structures covered here include market stalls, mobile sales and street
vending vehicles, temporary premises in which food is handled such as tents and
marquees.
Such premises and structures shall be sited, designed and constructed to avoid, as far as
reasonably practicable, contaminating food and harbouring pests.
In applying these specific conditions and requirements, any food hygiene hazards
associated with such facilities shall be adequately controlled to ensure the safety and
suitability of food.
5.2.3

Equipment

5.2.3.1 General
Equipment and containers (other than once-only use containers and packaging) coming
into contact with food, shall be designed and constructed to ensure that, where necessary,
they can be adequately cleaned, disinfected and maintained to avoid the contamination of
food.
Equipment and containers shall be made of materials with no toxic effect in intended use.
Where necessary, equipment shall be durable and movable or capable of being
disassembled to allow for maintenance, cleaning, disinfection, monitoring and, for
example, to facilitate inspection for pests.
5.2.3.2 Food Control and Monitoring Equipment
In addition to the general requirements in paragraph 5.2.3.1, equipment used to cook, heat
treat, cool, store or freeze food shall be designed to achieve the required food
temperatures as rapidly as necessary in the interests of food safety and suitability, and
maintain them effectively. Such equipment shall also be designed to allow temperature
to be monitored and controlled.
Where necessary, such equipment shall have effective means of controlling and
monitoring humidity, air-flow and any other characteristic likely to have a detrimental
effect on the safety or suitability of food. These requirements are intended to ensure that:

a) Harmful or undesirable micro-organisms or their toxins are eliminated or reduced

to safe levels or their survival and growth are effectively controlled;
b) Where appropriate, critical limits established in HACCP-based plans can be
monitored; and
c) Temperatures and other conditions necessary to food safety and suitability can be
rapidly achieved and maintained.
5.2.3.3 Containers for Waste and Inedible Substances
Containers for waste, by-products and inedible or dangerous substances, shall be
specifically identifiable, suitably constructed and, where appropriate, made of impervious
material.
Containers used to hold dangerous substances shall be identified and, where appropriate,
be lockable to prevent malicious or accidental contamination of food.
5.2.4

FACILITIES

5.2.4.1 Water Supply

An adequate supply of potable water with appropriate facilities for its storage,
distribution and temperature control, shall be available whenever necessary to ensure the
safety and suitability of food.
Potable water shall be as specified in IS 10500: ?? or water of higher standard. Nonpotable water (for use in, for example, fire control, steam production, refrigeration and
other similar purposes where it would be not contaminate food), shall have a separate
system.
Non-potable water systems shall be identified and shall not connect with, or allow reflux
into, potable water system.
5.2.4.2 Drainage and Waste Disposal
Adequate drainage and waste disposal systems and facilities shall be provided. They
shall be designed and constructed so that the risk of contaminating food or the potable
water supply is avoided.
5.2.4.3 Cleaning
Adequate facilities, suitably designated, shall be provided for cleaning food utensils and
equipment. Such facilities shall have an adequate supply of hot and cold potable water
where appropriate.

5.2.4.4 Personnel Hygiene Facilities and Toilets

Personnel hygiene facilities shall be available to ensure that an appropriate degree of
personal hygiene can be maintained and to avoid contaminating food. Where
appropriate, facilities shall include:
a) Adequate means of hygienically washing and drying hands, including wash basins
and a supply of hot and cold (or suitably temperature controlled) water;
b) Lavatories of appropriate hygienic design; and
c) Adequate changing facilities for personnel.
Such facilities shall be suitably located and designated.
5.2.4.5 Temperature Control
Depending on the nature of the food operations undertaken, adequate facilities shall be
available for heating, cooling, cooking, refrigerating and freezing food, for storing
refrigerated or frozen foods, monitoring food temperatures, and when necessary,
controlling ambient temperatures to ensure the safety and suitability of food.
5.2.4.6 Air Quality and Ventilation
Adequate means of natural or mechanical ventilation shall be provided, in particular to:
a) Minimize air-borne contamination of food, for example, from aerosols and
condensation droplets;
b) Control ambient temperatures;
c) Control odours which might affect the suitability of food; and
d) Control humidity, where necessary, to ensure the safety and suitability of food.
Ventilation systems shall be designed and constructed so that air does not flow from
contaminated areas to clean areas and, where necessary, they can be adequately
maintained and cleaned.
5.2.4.7 Lighting
Adequate natural or artificial lighting shall be provided to enable the undertaking to
operate in a hygienic manner. Where necessary, lighting shall not be such that the
resulting colour is misleading. The intensity shall be adequate to the nature of the
operation.
Lighting fixtures shall, where appropriate, be protected to ensure that food is not
contaminated by breakage {see IS 3103 and 3646(Part 1)}.

5.2.4.8 Storage
Where necessary, adequate facilities for the storage of food, ingredients and non-food
chemicals (e.g. cleaning material, lubricants, fuels) shall be provided.
Where appropriate, food storage facilities shall be designed and constructed to:
a)
b)
c)
d)

Permit adequate maintenance and cleaning;

Avoid pest access and harbourage;
Enable food to be effectively protected from contamination during storage; and
Where necessary, provide an environment which minimizes the deterioration of
food (e.g. by temperature and humidity control).

Note-The type of storage facilities required will depend on the nature of the food. Where
necessary, separate, secure storage facilities for cleaning materials and hazardous
substances shall be provided.
5.3 Requirements Relating to Control of Operation
5.3.1

Control of food hazards

Food business operators shall control food hazards through the use of systems such as
HACCP (see IS 15000: 2005). They shall:
a)
b)
c)
d)

identify any steps in their operations which are critical to the safety of food;
implement effective control procedures at those steps;
monitor control procedures to ensure their continuing effectiveness; and
review control procedures periodically, and whenever the operations change.

These systems shall be applied throughout the food chain to control food hygiene
throughout the shelf-life of the product through proper product and process design.
Control procedures may be simple, such as checking stock rotation, calibrating
equipment, or correctly loading refrigerated display units. In some cases a system based
on expert advice, and involving documentation, may be appropriate. A model of such a
food safety system is described in IS 15000: 2005.
5.3.2

Key aspects of hygiene control system

5.3.2.1 Time and Temperature Control

Inadequate food temperature control is one of the most common causes of food borne
illness or food spoilage. Such controls include time and temperature of cooking, cooling,
processing and storage. Systems shall be in place to ensure that temperature is controlled
effectively where it is critical to the safety and suitability of food.

Temperature control systems shall take into account:

a) the nature of the food e.g. its water activity, pH, and likely initial level and types
of micro-organisms;
b) the intended shelf-life of the product;
c) the method of packaging and processing; and
d) how the product is intended to be used e.g. further cooking/processing or readyto-eat.
Such systems shall also specify tolerable limits for time and temperature variations.
Temperature recording devices shall be checked at regular intervals and tested for
accuracy.
5.3.2.2 Specific Process Steps
Other steps which contribute to food hygiene may include, for example:
a)
b)
c)
d)
e)
f)

chilling
thermal processing
irradiation
drying
chemical preservation
vacuum or modified atmospheric packaging.

5.3.2.3 Microbiological and other Specifications

Control systems described in paragraph 5.3.1 offer an effective way of ensuring the
safety and suitability of food.
Where microbiological, chemical or physical
specifications are used in any food control system, such specifications shall be based on
sound scientific principles and state, where appropriate, monitoring procedures, analytical
methods and action limits.
5.3.2.4 Microbiological Cross-Contamination
Pathogens can be transferred from one food to another, either by direct contact or by food
handlers, contact surfaces or the air. Raw, unprocessed food shall be effectively
separated from ready-to-eat foods, with effective intermediate cleaning and where
appropriate disinfection.
Access to processing areas may need to be restricted or controlled. Where risks are
particularly high, access to processing areas should be only via a changing facility.
Personnel may need to be required to put on clean protective clothing including footwear
and wash their hands before entering.

Surfaces, utensils, equipment, fixtures and fittings shall be thoroughly cleaned and where
necessary disinfected after raw food, particularly meat and poultry, has been handled or
processed.
5.3.2.5 Physical and Chemical Contamination
Systems shall be in place to prevent contamination of foods by foreign bodies such as
glass or metal shards from machinery, dust, harmful fumes and unwanted chemicals. In
manufacturing and processing, suitable detection or screening devices shall be used
where necessary.
5.3.3

Incoming material requirements

No raw material or ingredient shall be accepted by an establishment if it is known to

contain parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic,
decomposed or extraneous substances which would not be reduced to an acceptable level
by normal sorting and/or processing. Where appropriate, specifications for raw materials
shall be identified and applied.
Raw materials or ingredients shall, where appropriate, be inspected and sorted before
processing. Where necessary, laboratory tests shall be made to establish fitness for use.
Only sound, suitable raw materials or ingredients shall be used.
Stocks of raw material and ingredients shall be subject to effective stock rotation.
5.3.4

PACKAGING

Packaging design and materials shall provide adequate protection for products to
minimize contamination, prevent damage, and accommodate proper labeling.
Packaging materials or gases where used must be non-toxic and not pose a threat to the
safety and suitability of food under the specified conditions of storage and use.
Where appropriate, reusable packaging shall be suitably durable, easy to clean and, where
necessary, disinfect.
5.3.5

WATER

5.3.5.1 In Contact with Food

Only potable water( see IS 10500: ), shall be used in food handling and processing, with
the following exceptions:
a) for steam production, fire control and other similar purposes not connected with
food; and

b) in certain food processes, e.g. chilling, and in food handling areas, provided this
does not constitute a hazard to the safety and suitability of food (e.g. the use of
clean sea water).
Water re-circulated for reuse shall be treated and maintained in such a condition that no
risk to the safety and suitability of food results from its use. The treatment process shall
be effectively monitored. Re-circulated water which has received no further treatment
and water recovered from processing of food by evaporation of drying may be used,
provided its use does not constitute a risk to the safety and suitability of food.
5.3.5.2 As an Ingredient
Potable water (see IS 10500: )
contamination.

shall be used wherever necessary to avoid food

5.3.5.3 Ice and Steam

Ice shall be made from water that complies with section 5.2.4.1. Ice and steam shall be
produced, handled and stored to protect them from contamination.
Steam used in direct contact with food or food contact surfaces shall not constitute a
threat to the safety and suitability of food.
5.3.6

MANAGEMENT AND SUPERVISION

The type of control and supervision needed will depend on the size of the business, the
nature of its activities and the types of food involved.
Managers and supervisors shall have enough knowledge of food hygiene principles and
practices to be able to judge potential risks, take appropriate preventive and corrective
action, and ensure that effective monitoring and supervision takes place.
5.3.7

DOCUMENTATION AND RECORDS

Where necessary, appropriate records of processing, production and distribution shall be

kept and retained for a period that exceeds the shelf-life of the product. Documentation
can enhance the credibility and effectiveness of the food safety control system.
5.3.8

RECALL PROCEDURES

It shall be ensured that effective procedures are in place to deal with any food safety
hazard and to enable the complete, rapid recall of any implicated lot of the finished food
from the market.

Where a product has been withdrawn because of an immediate health hazard, other
products which are produced under similar conditions, and which may present a similar
hazard to public health, shall be evaluated for safety and may need to be withdrawn.
The need for public warnings should be considered.
Recalled products shall be held under supervision until they are destroyed, used for
purposes other than human consumption, determined to be safe for human consumption,
or reprocessed in a manner to ensure their safety.
5.4 REQUIREMENT RELATING TO ESTABLISHEMENT: MAINTENANCE
AND SANITATION
5.4.1 MAINTENACE AND CLEANING
5.4.1.1 General
Establishments and equipment shall be kept in an appropriate state of repair and
condition to:
a) facilitate all sanitation procedures;
b) function as intended, particularly at critical steps (see paragraph 5.3.1);
c) prevent contamination of food, e.g. from metal shards, flaking plaster, debris and
chemicals.
Cleaning shall remove food residues and dirt which may be a source of contamination.
Note-The necessary cleaning methods and material will depend on the nature of the food
business. Disinfection may be necessary after cleaning.
Cleaning chemicals shall be handled and used carefully and in accordance with
manufacturers instructions and stored, where necessary, separated from food, in clearly
identified containers to avoid the risk of contaminating food.
5.4.1.2 Cleaning Procedures and Methods
Cleaning can be carried out by the separate or the combined use of physical methods,
such as heat, scrubbing, turbulent flow, vacuum cleaning or other methods that avoid the
use of water, and chemical methods using detergents, alkalis or acids.
Cleaning procedures will involve, where appropriate:
a) removing gross debris from surfaces;
b) b)applying a detergent solution to loosen soil and bacterial film and hold them in
solution or suspension;

c) rinsing with water which complies with section 5.2.4.1, to remove loosened soil
and residues of detergent;
d) dry cleaning or other appropriate methods for removing and collecting residues
and debris; and
e) where necessary, disinfection with subsequent ringing unless the manufacturers
instructions indicate on scientific basis that ringing is not required.
5.4.2

CLEANING PROGRAMMES

Cleaning and disinfection programmes shall ensure that all parts of the establishment are
appropriately clean and shall include the cleaning of cleaning equipment.
Where written cleaning programmes are used, they shall specify:
a)
b)
c)
d)

areas, items of equipment and utensils to be cleaned;

responsibility for particular tasks;
method and frequency of cleaning; and
monitoring arrangements.

Where appropriate, programmes shall be drawn up in consultation with relevant specialist

expert advisors.
5.4.3

PEST CONTROL SYSTEMS

5.4.3.1 General
Pests pose a major threat to the safety and suitability of food. Pest infestations can occur
where there are breeding sites and a supply of food. Good hygiene practices shall be
employed to avoid creating an environment conducive to pests. Good sanitation,
inspection of incoming materials and good monitoring can minimize the likelihood of
infestation and thereby limit the need for pesticides.
5.4.3.2 Preventing Access
Buildings shall be kept in good repair and condition to prevent pest access and to
eliminate potential breeding sites. Holes, drains and other places where pests are likely to
gain access shall be kept sealed. Wire mesh screens, for example on open windows,
doors and ventilators, will reduce the problem of pest entry. Animals shall, wherever
possible, be excluded from the grounds of factories and food processing plants.
5.4.3.3 Harbourage and Infestation
The availability of food and water encourages pest harbourage and infestation. Potential
food sources shall be stored in pest-proof containers and/or stacked above the ground and
away from walls.

Areas both inside and outside food premises shall be kept clean. Where appropriate,
refuse shall be stored in covered, pest-proof containers.
5.4.3.4 Monitoring and Detection
Establishments and surrounding areas shall be regularly examined for evidence of
infestation.
5.4.3.5 Eradication
Pest infestations shall be dealt with immediately and without adversely affecting food
safety or suitability. Treatment with chemical, physical or biological agents shall be
carried out without posing a threat to the safety or suitability of food.
5.4.4

WASTE MANAGEMENT

Suitable provision must be made for the removal and storage of waste. Waste must not
be allowed to accumulate in food handling, food storage, and other working areas and the
adjoining environment except so far as is unavoidable for the proper functioning of the
business.
Waste stores must be kept appropriately clean.
5.4.5

MONITORING EFFECTIVENESS

Sanitation systems shall be monitored for effectiveness, periodically verified by means

such as audit pre-operational inspections or, where appropriate, microbiological sampling
of environment and food contact surfaces and regularly reviewed and adapted to reflect
changed circumstances.
5.5 REQUIREMENTS
HYGINE

RELATING

TO

ESTABLISHMENT:

PERSONAL

5.5.1 HEALTH STATUS

People known, or suspected, to be suffering from, or to be a carrier of a disease or illness
likely to be transmitted through food, shall not be allowed to enter any food handling area
if there is a likelihood of their contaminating food. Any person so affected shall
immediately report illness or symptoms of illness to the management.
Medical examination of a food handler shall be carried out if clinically or
epidemiologically indicated.
5.5.2

ILLNESS AND INJURIES

Conditions which shall be reported to management so that any need for medical
examination and/or possible exclusion from food handling can be considered, include:
a)
b)
c)
d)
e)
f)
g)
5.5.3

jaundice
diarrhoea
vomiting
fever
sore throat with fever
visible infected skin lesions (boils, cuts, etc)
discharges from the ear, eye or nose.
PERSONAL CLEANLINESS

Food handlers shall maintain a high degree of personal cleanliness and, where
appropriate, wear suitable protective clothing, head covering, and footwear. Cuts and
wounds, where personnel are permitted to continue working, shall be covered by suitable
waterproof dressing.
Personnel shall always wash their hands, when personal cleanliness may affect food
safety, for example:
a) at the start of food handling activities;
b) immediately after using the toilet; and
c) after handling raw food or any contaminated material, where this could result in
contamination of other food items; they shall avoid handling ready-to-eat food,
where appropriate.
5.5.4

PERSONAL BEHAVIOUR

People engaged in food handling activities shall refrain from behaviour which could
result in contamination of food for example:
a)
b)
c)
d)

smoking
spitting
chewing or eating;
sneezing or coughing over unprotected food.

Personal effects such as jewellery, watches, pins or other items shall not be worn or
brought into food handling areas if they pose threat to the safety and suitability of food.
5.5.5

VISITORS

Visitors to food manufacturing, processing or handling areas shall, where appropriate,

wear protective clothing and adhere to the other personal hygiene provisions in this
section.

5.6. REQUIREMENT RELATING TO TRANSPORTATION

5.6.1

GENERAL

Food must be adequately protected during transport. The type of conveyances or

containers required depends on the nature of the food and the conditions under which it
has to be transported.
5.6.2

REQUIREMENTS

Where necessary, conveyances and bulk containers shall be designed and constructed so
that they:
a) do not contaminate foods or packaging;
b) can be effectively cleaned and, where necessary, disinfected;
c) permit effective separation of different foods or foods from non-food items where
necessary during transport;
d) provide effective protection from contamination, including dust and fumes;
e) can effectively maintain the temperature, humidity, atmosphere and other
conditions necessary to protect food from harmful or undesirable microbial
growth and deterioration likely to render it unsuitable for consumption; and
f) allow any necessary temperature, humidity and other conditions to be checked.
5.6.3

USE AND MAINTENANCE

Conveyances and containers for transporting food shall be kept in an appropriate state of
cleanliness, repair and condition. Where the same conveyance or container is used for
transporting different foods, or non-foods, effective cleaning and, where necessary,
disinfection shall take place between loads.
Where appropriate, particularly in bulk transport, containers and conveyances shall be
designated and marked for food use only and be used only for that purpose.
5.7 REQUIREMENT RELATING TO PRODUCT INFORMATION AND
CONSUMER AWARENESS
5.7.1

LOT IDENTIFICATION

Lot identification is essential in product recall and also helps effective stock rotation.
Each container of food shall be permanently marked to identify the producer and the lot.
5.7.2

PRODUCT INFORMATION

All food products shall be accompanied by or bear adequate information to enable the
next person in the food chain to handle, display, store and prepare and use the product
safely and correctly.

5.7.3

LABELLING

Prepackaged foods shall be labeled with clear instructions to enable the next person in the
food chain to handle, display, store and use the product safely[ see IS 7688 (Part 1,2 and
3) and also product specific Standard].
5.7.4

CONSUMER EDUCATION

Health education programmes shall cover general food hygiene. Such programmes shall
enable consumers to understand the importance of any product information and to follow
any instructions accompanying products, and make informed choices. In particular
consumers shall be informed of the relationship between time/temperature control and
food borne illness.
5.8 REQUIREMENT RELATING TO TRAINING
5.8.1

AWARENESS AND RESPONSIBILITY

Food hygiene training is fundamentally important. All personnel shall be aware of their
role and responsibility in protecting food from contamination or deterioration. Food
handlers shall have the necessary knowledge and skills to enable them to handle food
hygienically. Those who handle strong cleaning chemicals or other potentially hazardous
chemicals shall be instructed in safe handling techniques.
5.8.2

TRAINING PROGRAMMES

Factors to take into account in assessing the level of training required include:
a) the nature of the food, in particular its ability to sustain growth of pathogenic or
spoilage micro-organisms;
b) the manner in which the food is handled and packed, including the probability of
contamination;
c) the extend and nature of processing or further preparation before final
consumption;
d) the conditions under which the food will be stored; and
e) the expected length of time before consumption.
5.8.3

INSTRUCTION AND SUPERVISION

Periodic assessments of the effectiveness of training and instruction programmes shall be

made, as well as routine supervision and checks to ensure that procedures are being
carried out effectively.
Managers and supervisors of food processes shall have the necessary knowledge of food
hygiene principles and practices to be able to judge potential risks and take the necessary
action to remedy deficiencies.

5.8.4

REFRESHER TRAINING

Training programmes shall be routinely reviewed and updated where necessary. Systems
shall be in place to ensure that food handlers remain aware of all procedures necessary to
maintain the safety and suitability of food.
ANNEX A
LIST OF STANDARDS RELATING TO SECTOR SPECIFIC HYGIENE CODE
IS

ANNEX B
CHECKLIST FOR FOOD HYGIENE PRACTICES
Basic Clauses

The requirements to be complied with

1.1 Environmental
hygiene
1.2
Hygienic
production of food
sources

Are potential sources of contamination from the environment

considered at the primary food production stage?
Are potential effects of primary production activities on the
safety and suitability of food identified and measures taken
to minimize the probability?
Are measures implemented to control contamination from
air, soil, water, feed -stuff, fertilizers, pesticides, etc., that
may be used in primary production?
Are measures implemented to control plant and animal
health?
Are measures implemented to protect food sources from
faecal and other contamination?
Is there a procedure to manage waste?

Are any on-farm programmes encouraged to achieve food

safety goals?
1.3Handling,
Are food and food ingredients sorted to segregate material
storage& transport unfit for human consumption?
Is there a procedure in place to dispose rejected material
hygienically ?
Is there a procedure in place to protect food and food
ingredients from contamination by pests?
Is there a procedure in place to protect food and food
ingredients from contamination by chemical, physical or
microbiological contaminants during handling, storage and
transportation?
Are temperature, humidity and other control measures in
place to prevent deterioration and spoilage of food and food
ingredients?
1.4
Cleaning, Are facilities and procedures in place:
maintenance
and
- to ensure effective cleaning and maintenance?
personal hygiene
- to ensure appropriate degree of personal hygiene?
2.1.1
Establishments
Is the establishment located away from environmentally
polluted areas?
Is the establishment located away from areas subject to
flooding?
Is the establishment located away from areas prone to pest

Compliance
Yes No

infestations?>
Is the establishment located away from areas from which
wastes cannot be removed effectively?
2.1.2 Equipment
Are the equipment located to permit easy cleaning and
maintenance?
Do the equipment function in accordance to intended use?
Do equipment facilitate good hygiene practices?
2.2.1 Design and Do the internal design and layout of establishment permit
layout
good food hygiene practices including protection from crosscontamination?
2.2.2
Internal Is the structure of establishment built of durable materials
structures
and and easy to clean, maintain and where appropriate, disinfect?
fittings
Are surfaces of walls, partitions and floors made impervious
materials?
Do walls and partitions have smooth surface?
Are floors constructed to allow adequate cleaning and
drainage?
Are ceilings and overhead fixtures constructed and finished
to minimize build up of dirt, condensation and shedding of
particles?
Are windows easy to clean and constructed to minimize
build up of dirt?
Where necessary, are windows fitted with removable and
cleanable insect-proof screens?
Are doors smooth, non-absorbent and easy to clean and
disinfect?
Are working surfaces that come into direct contact with food
of sound condition, durable and easy to clean, maintain and
disinfect?
2.2.3 Temporary / Are temporary/mobile premises located, designed and
mobile premises; constructed to avoid contaminating food and harbouring
vending machines pests?
Are food hygiene hazards in such temporary premises
adequately identified and controlled?
General
a) Is the factory approved under Factory Act?
b) Any open drain blocked sewer or public lavatory nearby?
Is there adequate space for equipment, material and
movement of personnel and materials?
Is there any evidence of entry of insects, rodents & birds
Are lighting and ventilation adequate?
Are facilities for changing street clothes, footwear, washing
and toilets adequately and satisfactorily maintained?

Are sewage, trash and other effluent disposal adequate?

2.3 Equipment
2.3.1 General

Are equipment and containers coming into contact with food

designed such that they can be adequately cleaned,
disinfected and maintained?
Are equipments made of non-toxic materials?
2.3.2 Food control Are equipment used to cook, heat treat, cool, store designed
and
monitoring to achieve the required temperature as rapidly as necessary?
equipment
Are equipment used to cook, heat treat, cool, store designed
to monitor and controlled the required temperature?
2.3.3 Containers for Are containers for waste suitably identified?
waste and inedible
substances
Are containers for waste closable to prevent malicious or
accidental contamination of food?
2.4 Facilities
2.4.1 Water supply Is there adequate supply of potable water?
Does the potable water meet the specifications published in
the WHO Guidelines for Drinking Water Quality/
Is non-potable water system (eg. Fire control, steam
production. Etc) properly identified and segregated so as not
to allow re-flus into potable water system?
2.4.2 Drainage and Are drainage and waste disposal systems designed,
waste disposal
constructed and maintained in such a way as to avoid
contamination of food products and potable water supply?
2.4.3 Cleaning
Are adequate facilities, suitably designated, provided for
cleaning food utensils and equipment?
Do these facilities have an adequate supply of hot and cold
potable water?
2.4.4
Personnel Are adequate means of hygienically washing and drying
hygiene facilities hands, including wash basins and a supply of cold and hot
and toilets
(suitable temperature) water provided?
Are lavatories of appropriate hygienic design?
Are adequate changing facilities provided for personnel?
Are these facilities suitably located and designated?
2.4.5 Temperature Are facilities for storing refrigerated or frozen foods suitable
control
to meet the specified conditions for ensuring food safety.
2.4.6 Air quality Do mechanical or natural ventilation ensure minimization of
and ventilation
air-borne contamination of food?
Do mechanical or natural ventilation ensure control of
ambient temperature?
Do mechanical or natural ventilation ensure control of
humidity?
Are ventilation systems designed and constructed so that air

does not flow from contaminated areas to clean areas and

they can be adequately maintained and cleaned?
2.4.7 Lighting
Is the intensity& colour of light sufficient to ensure the
production& handling of safe food products?
Are lighting fixtures protected to ensure that food products
are not contaminated by breakage?
2.4.8 Storage
Are adequate facilities for storage of food ingredients and
non-food materials (e.g. cleaning materials, lubricants, fuels)
provided?
Are food storage facilities designed and constructed to:
- permit adequate maintenance and cleaning ?
- avoid pest access and harbourage?
- enable food to be effectively protected from
contamination?
Are storage facilities designed, constructed and maintained to
ensure that malicious or accidental contamination of food
products with harmful materials is prevented?
3 Control of operation
3.1 Control of food Are food hazards controlled through the used of systems
hazards
such as HACCP?
3.2 Key aspects of
hygiene
control
systems
3.2.1 Time and Are control systems for temperature and time during heating,
temperature control cooling and storage in place?
Are critical limits defined and registered?
Are measuring equipment tested for accuracy?
3.2.2
Specific Are any specific process steps like chilling, irradiation,
process steps
drying, chemical preservation, vacuum packaging considered
and controlled?
Are these based on sound scientific principles?
Are monitoring procedures, action limits and analytical
methods in place for these?
3.2.4
Are raw materials, semi-finished and finished products stored
separately?
Microbiological
cross-ontamination
Is access to processing areas restricted or controlled?
Is the access and control procedure defined and documented?
Are surfaces, utensils, equipment, fixtures and fittings
cleaned and where necessary, disinfected after contact with
raw food, to prevent contamination?
3.2.5 Physical and Is a systems in place to prevent contamination of food
chemical
products by foreign bodies (e.g. glass, metal, dust, harmful
contamination
fumes) and hazardous chemicals.

Are suitable and effective detection or screening devices

used where necessary?
3.3Incoming
materials
requirements
3.3.1 Specifications Are raw materials or ingredients checked for parasites,
undesirable microorganisms, pesticides or decomposed or
extraneous substances?
3.3.2 Control at Are raw materials or ingredients inspected and tested before
reception
processing?
3.3.3 Stock rotation Are raw materials and ingredients subjected to effective
stock rotation?
3.4 Packaging
3.4.1 Design and Do packaging design and materials provide adequate
materials
protection for products to minimize contamination, prevent
damage and accommodate proper labeling ?
3.4.2 Food-grade Are packaging materials non-toxic?
materials and gases
Do they pose a threat to the safety and suitability of food
under specific conditions, storage and use?
3.4.3
Reusable Are re-usable packaging easy to clean and disinfect?
packaging
3.5 Water
3.5.1 Water in
contact with food
3.5.2 Reuse of recirculated, treated
water
3.5.3 Reuse of recirculated,
nontreated water
3.5.4
As
an
ingredient
3.5.5 Ice and steam

Is only potable water used in food handling and processing?

In case re-circulated water is re-used, is it properly treated
and
maintained?
Is the treatment process effectively monitored?
Is water recovered from processing of food by evaporation or
drying used in the processing?
Is water used as an ingredient of potable quality?
Is ice made from potable water?
Is steam used in direct contact with food or food contact
surfaces checked to ensure that it does not contain any agent
which is hazardous for food safety?

3.6
Management
and Supervision
3.6.2 Knowledge Do Managers and supervisors have enough knowledge of
required
food hygiene principles and practices to be able to judge
potential risks, take appropriate preventive and corrective
action, and ensure that effective monitoring and supervision
takes place.

3.7 Documentation
and Records
3.7.1
Retain Are appropriate records of processing, production and
records
distribution kept and retained for a period that exceeds the
shelf life of the product?
3.7.2 Effectiveness Are QSP'
s available for the following
and credibility
- receipt of raw materials and other components?
- quarantine and storage?
- quality control system and approval / rejection?
- release to production?
- weighing and dispensing?
- processing and production operations?
- packaging and labelling?
- quality control?
- in-process testing & control?
- finished product?
- storage of finished products?
- distribution?
3.8
Recall
procedures
3.8.1
Effective Is there written procedure for product recall in case of
procedures
products known or suspected to be defective?
Is there a designated person responsible for execution and
coordination of product recalls?
3.8.2 Tracing & Are written procedures available for receipt and control of
tracking
return products?
If reasons for returning the product implicates other batches,
- Is an investigation made and report prepared?
3.8.3 Destroy or Are returned or salvaged products destroyed unless QC
reprocess
determines their reprocessing?
4 Establishment: Maintenance and sanitation
4.1
Maintenance
and cleaning
4.1.1 General
Are establishment and equipment kept in an appropriate state
of repair?
Are there necessary cleaning methods and materials?
Are cleaning chemicals handled and used carefully and in
accordance with manufacturers instructions?
Are cleaning chemicals stored separately from food, in
clearly identified containers to avoid the risk of (malicious or
accidental) contamination of food?
4.1.2
Cleaning

procedures
methods

and
Are cleaning schedule available for
- floors
- walls
- ceiling
- doors and windows?
- electrical fitting?
Are QSP'
s available for cleaning & sanitization?
Are disinfectants used rotated?
Are log books maintained for cleaning and sanitation?
Is microbial load monitored in different sections?
Are personnel instructed to observe personal hygiene?
Are hygiene instructions displayed in change rooms &
strategic locations?
Are clean protective clothing provided to personnel?

4.2
Cleaning
programmes
4.2.1 Specifications Do cleaning procedures specify:
- areas, items of equipment and utensils to be cleaned;
- responsibility for particular tasks;
- method and frequency of cleaning;
- monitoring arrangements.
4.2.2 Monitoring Are cleaning and disinfection programmes continually and
and verification
effectively monitored for their suitability and effectiveness
and where necessary, documented?
4.3.1 General
Does the company have a Pest control programme?
4.3.2
Preventing Are buildings kept in good repair and condition to prevent
access
pest access and to eliminate potential breeding sites?
Are holes, drains and other places where pests are likely to
gain
access
kept
sealed?
Where sealing is not possible (e.g. open windows, doors and
ventilators) are measures like wire mesh screens in place to
reduce the problem of pest entry?
Are animals excluded from the grounds of factories and food
processing plants?
4.3.3 Harbourage Are potential food sources stored in pest-proof containers
and infestation
and/or stacked above the ground and away from walls?
Are areas both inside and outside food premises kept clean?
Is refuse stored in covered, pest-proof containers?
4.3.4 Monitoring Are records of regular examination of establishments and
and detection
surroundings available?

4.3.5 Eradication

Is Pest infestation dealt with immediately and carried out

without posing a threat to the safety or suitability of food?
4.4.1
Removal, Is suitable provision made for the removal and storage of
storage
waste?
4.4.2 Cleaning
Is waste stores kept appropriately clean?
4.5.1 Monitoring
Is the sanitation system monitored for effectiveness?
4.5.2 Verification Is the sanitation system periodically verified by inspections?
Is microbiological sampling of environment and food contact
surfaces carried out and regularly reviewed and adapted to
reflect changed circumstances?
4.5.3 Review
Is the sanitation system regularly reviewed and adapted to
reflect changed circumstances?
5.1 Health status
5.1.1
Access Is recruitment of an employee preceded by medical
prevention
examinations?
What is the periodicity of subsequent medical examinations?
Is an employee whose state of health is doubtful immediately
removed from work site until he is fully recovered?
5.2 Illness and
injuries
5.2.1 Conditions to Are following conditions reported to management in order to
be reported
assess the need for medical examination and/or possible
exclusion from food handling, include:
- jaundice
- diarrhoea
- vomiting
- fever
- sore throat with fever
- visibly infected skin lesions (boils, cuts, etc.)
- discharges from the ear, eye or nose
5.3
Personal
cleanliness
5.3.1
Protective Do food handlers maintain a high degree of personal
clothing
cleanliness and, where appropriate, wear suitable protective
clothing, head covering and footwear.
5.3.2 Cuts and Are personnel with minor injury, cuts and wounds permitted
wounds
to work in processing areas?
5.3.3
Washing Do personnel always wash their hands: hands
- at the start of food handling activities;
- immediately after using the toilet;- after handling raw food or any contaminated material
which could result in contamination of other food items
5.4
Personal

behaviour
5.4.1
Smoking, Do people engaged in food handling activities refrain from
eating, sneezing
behaviour which could result in contamination of food, for
example:
- - smoking;
- - spitting;
- - chewing or eating;
- - sneezing or coughing over unprotected food.
5.4.2 Jewellery
Are personal effects such as jewellery, watches, pins, etc.
brought in food handling areas?
5.5 Visitors
5.5.1 Cleanliness Do visitors to food manufacturing, processing or handling
and behaviour
areas wear protective clothing and adhere to the other
personal hygiene provisions in this section?
6 Transportation
6.1 General
Is food adequately protected during transport to assure food
safety?
6.2 Requirements Are conveyances and bulk containers
designed and
constructed so that they:
- do not contaminate foods or packaging;
- can be effectively cleaned and, where necessary,
disinfected;
- permit effective separation of different foods or foods from
non-food items where necessary during transport;
- provide effective protection from contamination, including
dust and fumes;
- can effectively maintain the temperature, humidity,
atmosphere and other conditions necessary to protect food
from harmful or undesirable microbial growth and
deterioration likely to render it unsuitable for consumption;
- allow any necessary temperature, humidity and other
conditions to be checked?
6.3
Use
and Are conveyances and containers for transporting food kept
maintenance
in an appropriate state of cleanliness, repair and condition?
If the same conveyance or container is used for transporting
different foods or non-foods, do effective cleaning and,
where necessary, dis-infection take place between loads?
7 Product information and consumer awareness
7.1
Batch Is there master production document for each product being
identification
produced?
Is stage of manufacture clearly indicated on containers?
Is batch production record prepared for each batch of product
and maintained?
Do the batch production records indicate that each significant

step in manufacturing was performed and checked by

second individual whenever appropriate?
8.1 Awareness Are personnel aware of their role and responsibility in protecting
and
food from contamination or deterioration?
responsibilities
Are personnel who handle strong cleaning chemicals or other
potentially hazardous chemicals instructed in safe handling
techniques?
8.2
Training Are the following factors taken into account in assessing the
programs
level of training required:
the nature of the food, in particular its ability to sustain growth of
pathogenic or spoilage micro-organisms;
the manner in which the food is handled and packed, including
the probability of contamination;
the extent and nature of processing or further preparation before
final consumption;
the conditions under which the food will be stored;
the expected length of time before consumption.
8.3 Instruction Are periodic assessments of the effectiveness of training and
and supervision instruction programmes carried out to ensure that procedures are
being implemented effectively?
8.4 Refresher Are training programmes routinely reviewed and updated?
training
Is a system in place to ensure that food handlers remain aware of
all procedures necessary to maintain the safety and suitability of
food?

95 A U G ~
Bill No. 123 of 2005

THE FOOD SAFETY AND STANDARDS BILL;2005

ARRANGEMENT OF CLAUSES

CHAPTER I
PRELIMINARY

1. Short title, extent and commencement.

2. Declaration as to expediency of control by the Union.
3. Definitions.

CHAPTER 11
FOOD SAFETY AND STANDARDS
AUTHORITY
OF INDIA
4. Establishment of Food Safety and Standards Authority of India.
5. Composition of Authority and qualifications for appointment of its Chairperson
and other Members.
6. Selection Committee for selection of Chairperson and Members of Food
Authority.
7. Terms of ofice, salary, allowances and other conditions of service of
Chairperson and Members of Food Authority.
8. Removal of Chairperson ~ n Members
d
of Food Authority.
9. Offcers and other employees of Food Authority.
10. Functions of the Chief Executive Officer.
11. Central Advisory Committee.
12. Functions of Central Advisory Committee.
13. Scientific Panels.
14. Scientific Committee.
15. Procedure for Scientific Committee and Scientific Panel.
16. Duties and functions of Food Authority.
17. Proceedings of Food Authority.
CHAPTER 111

GENERAL PRINCIPLES OF FOOD SAFETY

18. General Principles to be followed in administration of Act.

CHAPTER IV

GENERAL PROVISIONS AS TO ARTICLES OF FOOD

19. Use of food additive or processing aid.
20. Contaminant, naturally occurring toxic substances, heavy metals, etc.
2 1. Pesticides, veterinary drugs residues, Antibiotic residues and micro-biologicalcounts.
22. Genetically modified foods, organic foods, functional food, proprietary foods, etc.
23. Packaging and labelling of foods.
24. Restrictions on Advertisements and prohibition as to unfair trade practice.

CLAUSES

CHAPTER V
PROVISIONS RELATING
TO IMPORT
25. All import of articles of food to be subject to this Act.
CHAPTER VI
SPECIAL RESPONSIBILITIES AS TO FOOD SAFETY
26. Responsibilities of the food business operators.
27. Liability of the manufacturers, distributors and sellers.
28. Food Recall Procedures.
CHAPTER VII
ENFORCEMENT OF THE ACT
29. Authorities responsible for enforcement of Act.
30. Commissioner of Food Safety of the State.
31. Licensing and registration of food business.
32. Improvement notices.
33. Prohibitions orders.
34. Emergency prohibitions notices and orders.
35. Notification for Food Poisoning.
36. Designated Officer.
37. Food Safety Officer.
38. Powers of the Food Safety Officer.
39. Liability of Food Safety Oficer in certain cases.
40. Purchasers may have food analyzed.
4 1. Powers of search, seizure, investigation, prosecution and procedure thereof.
42. Procedure for launching prosecution.
CHAPTER VII
ANALYSIS
OF FOOD
43. Recognition and accreditation of laboratories, research institutions and referral food
laboratory.
44. Recognition of organization or agency for food safety audit.
45. Food Analysts.
46. Functions of food Analyst.
47. Sampling and analysis.
CHAPTER VIII
OFFENCES
AND PENALTIES
48. General Provisions relating to offences.
49. General Provision relating to penalty.
50. Penalty for selling food not of the nature or substance or quality demanded.
5 1. Penalty for sub-standard food.
52. Penalty for misbranded food. .
53. Penalty for misleading advertisement.
54. Penalty for food containing extraneous matter.
55. Penalty for failure to comply with the directions of the Food Safety Officer.
56. Penalty for unhygienic or unsanitary processing or manufacturing of food.
57. Penalty for possessing adulterant.
58. Penalty for contraventions for which not specific penalty is provided.
59. Punishment for unsafe food.

60. Punishment for interfering with seized items.

6 1. Punishment for false information.
62. Punishment for obstructing or impersonating a Food Safety Officer.
63. Punishment for carrying out a business without license.
64. Punishment for subsequent offences.
65. Compensation in case of injury or death of consumer.
66. Offences by companies.
67. Penalty for contravention of provisions of this Act in case of import of articles of
food to be in addition to penalties provided under any other Act.
CHAPTER lX
ADJUDICAT~ON
AND FOODSAFETY APPELLATE TRIBUNAL
68. Adjudication.
69. Power to compound offences.
70. Establishment of Food Safety Appellate Tribunal.
7 1. Procedure and powers of the Tribunals.
72. Civil court not to have jurisdiction.
73. Power of court to try cases summarily.
74. Special courts and Public Prosecutor.
75. Power to transfer cases to regular courts.
76. Appeal.
77. Time limit for Prosecutions.
78. Power of court to implead manufacturer, etc.
79. Magistrate's power to impose enhanced punishment.
80. Defences which may or may not to allowed in prosecution under this Act.
CHAPTER X
FINANCE, ACCOUNTS, AUDITAND REPORTS
8 1. Budget of Food Authority.
82. Finances of the Food Authority.
83. Accounts and Audit of Food Authority.
84. Annual Report of Food Authority.
CHAPTER XI
MISCELLANEOUS
85. Power of Central Government to issue directions to Food Authority and obtain
reports and returns.
86. Power of Central Government to give directions to State Governments.
87. Members, Offcers of Food Authority and Commissioner of Food Safety to be
Public servants.
88. Protection of action taken in good faith.
89. Overriding effect of this Act over all other food related laws.
90. Transfer of existing employees of Central agencies governing various food related
Acts or Orders to the Food Authority.
9 1. Power of Central Government to make rules.
92. Power of Food Authority to make regulations.
93. Laying of rules and regulations before Parliam"ent.
91. Power of State Governinents to make rules.
95. Reward by State Government.
96. Recovery of penalty.
97. Repeal and savings.

98. Transitory provisions for food standards.

99. Milk and Milk Products Order 1992 shall be deemed to be regulations made under
this Act.
100. Amendments to the Infant Milk Substitutes, Feeding Bottles and Infant Foods
(Regulation of Production, Supply and Distribution) Act, 1992.
101. Power to remove difficulties.
THE FIRST SCHEDULE.
THE SECOND SCHEDULE.

Bill No. 123 of 2005.

THE FOOD SAFETYAND STANDARDS BLL, 2005

A

BILL
to consolidate the laws relating to food and to establish the Food Safety and Standards
Authority of India for laying down science basedstandards for articles offood and to
regulate their manufacture, storage, distribution, sale and import, to ensure
availability of safe and wholesome food for human consumption and for matters
connected therewith or incidental thereto.
BE it enacted by Parliament in the Fifty-sixth Year of the Republic of India as follows:-

CHAPTERI
1. (I) This Act may be called the Food Safety and Standards Act, 2005.

(2) It extends to the whole of India.

Short title,
extent and
~~mmencement

(3) It shall come into force on such date as the Central Government may, by notification
in the Official Gazette, appoint, and different dates may be appointed for different provisions
of this Act and any reference in any such provision to the commencement of this Act shall be
construed as a reference to the coming into force of that provision.
10

2. It is hereby declared that it is expedient in the public interest that the Union should

take under its control the food industry.

Declaration
as to
expediency of
control by
the Union.

Definitions.

3. (1) In this Act, unless the context otherwise requires,-

(a) "adulterant" means any material which is or could be employed for making
the food unsafe or sub-standard, mis-branded or containing extraneous matter;
(b) "advertisement" means any audio or visual publicity, representation or
pronouncement made by means of any light, sound, smoke, gas, print, electronic 5
media, internet or website and includes through any notice, circular, label, wrapper,
invoice or other documents;
( c ) "Chairperson" means the

Chairperson of the Food Authority;

(4"claim" means any representation which states, suggests or implies that a

food has particular qualities relating to its origin, nutritional properties, nature,
processing, composition or otherwise;

j0

(e) " Commissioner of Food Safety" means the Commissioner of Food Safety
appointed under section 30;
'

u> "consumer" means and includes person and families purchasing and receiving
food in order to meet their personal needs;
(g) "contaminant" means any substance, whether or not added to food, but
which is present in such food as a result of the production (including operations
carried out in crop husbandry, animal husbandry or veterinary medicine), manufacture,
processing, preparation, treatment, packing, packaging, transport or holding of such
food or as a result of environmental contamination and does not include insect
fragments, rodent hairs and other extraneous matter;

Is

2 0

(h)"Designated Officer" means the officer appointed under section 36;

(i) "extraneous matter"- means any matter contained in an article of food which
may be carried fkom the raw materials, packaging materials or process systems used for
its manufacture or which is added to it, but such matter does not render such article of LT
food unsafe;
(j)"food" means any substance, whether processed, partially processed or
unprocessed, which is intended for human consumption and includes primary food,
genetically modified or engineered food or food containing such ingredients, infant
food, packaged drinking water, alcoholic drink, chewing gum, and any substance, 3 0
including water used into the food during its manufacture, preparation or treatment
but does not include any animal feed, live animals unless they are prepared or processed
for placing on the market for human consumption, plants prior to harvesting, drugs
and medicinal products, cosmetics, narcotic or psychotropic substances:

Provided that the Central thvernment may declare, by notification in the Official
Gazette, any other article as food for the purposes of this Act having regards to its use,
nature, substance or quality;

3s

(k) "food additive" means any substance not normally consumed as a food by
itself or used as a typical ingredient of the food, whether or not it has nutritive value,
the intentional addition of which to food for a technological~(includingorganoleptic) 4 o
purpose in the manufacture, processing, preparation, treatment, packing, packaging,
transport or holding of such food results, or may be reasonably expected to result
(directly or indirectly), in it or its by-products becoming a component of or otherwise
affecting the characteristics of such food but does not include "contaminants" or
substances added to food for maintaining or improving nutritional qualities;
45

(I) " Food Analyst" means an analyst appointed under section 45;
(m) " Food Authority" means the Food Safety and Standards Aut9ority of India
established under section 4;

(n)"food business" means any undertaking, whether for profit or not and whether

public or private, carrying out any ofthe activities related to any stage of manufacture,
processing, storage, transportation and distribution of food and includes food services,
sale of food or food ingredients;

(0)"food business operator" in relation to food. business means a person by

whom the business is carried on or owned and is responsible for ensuring the compliance
of this Act, rules and regulations made thereunder;

(p) "food laboratory" means any food laboratory or institute established by the
Central or a State Government or any other agency and accredited by National
I o Accreditation Board for Testing and Calibration Laboratories or an equivalent
accreditation agency and recognized by the Food Authority under section 43;

(q)"food safety" means assurance that food is acceptable for human consumption
according to its intended use;

( r ) "food safety audit" means a systematic and functionally independent

units to determine
whether such measures and related results meet with objectives of food safety and the
claims made in that behalf;

IF examination of food safety measures adopted by manufacturing

(s) "Food Safety Management System" means the adoption of Good

Manufacturing Practices, Good Hygienic Practices, Hazard Analysis and Critical Control
20 Point and such other practices as may be specified by regulation, for the food business;

(t) " Food Safety Officer " means an officer appointed under section 37;

(u) "hazard" means a biological, chemical or physical agent in, or condition of,
food with the potential to cause an adverse health effect ;
(v) " import" means bringing into India any article of food by land, sea or air;

25

(w) "improvement notice" means an order issued under section 32 of this Act;
(x) "infant food" and "infant milk substitute" shall have the meanings assigned
to them in clauses (nand (g)ofsub-section (I) of section 2 ofthe Infant Milk Substitutes,
Feeding Bottles and Infant Foods (Regulation of Production, Supply and Distribution)
Act,1992, respectively;

(41 of 1992)

30

(y) "ingredient" means any substance, including a food additive used in the
manufacture or preparation of food and present in the final product , possibly in a
modified form;

(z) "label" means any tag, brand, mark, pictorial or other descriptive matter ,
written, printed, stencilled, marked, embossed, graphic, perforated, stamped or
35 impressed on or attached to container, cover, lid or crown of any food package and
includes a product insert;

(za) " licence" means a license granted under section 3 1;

(16) "local area" means any area , whether urban or rural , notified by the
Commissioner of Food Safety, to be a local area for the purposes of this Act;

40

45

(zc)"manufacture" means a process or adoption or any treatment for conversion

of ingredients into an article of food, which includes any sub-process, incidental or
ancillary to the manufacture of an article of food;

(zd) "manufacturer" means a person engaged in the business of manufacturing

any article of food for sale and includes any person who obtains such article from
another person and packs and labels it for sale or only labels it for such purposes;
( z e ) "Member" means Member of the Food Authority and includes the
Chairperson;

(zfl "misbninded food" means an article of food(A) if it is purported, or is represented to be, or is being( i ) offered or promoted for sale with false, misleading or deceptive

claims either:
(a) upon the label of the package, or

(6) through advertisement, or

(ii) sold by a name which belongs to another article of food; or

(iir) offered or promoted for sale under the name of a fictitious
individual or company as the manufacturer or producer of the article as
borne on the package containing the article or the label on such package; I0

(B) ifthe article is sold in packages which have been sealed or prepared by
or at the instance of the manufacturer or producer bearing his name and address
but(i) the article is an imitation of, or is a substitute for, or resembles in
a manner likely to deceive, another article of food under the name ofwhich I 5
it is sold, and is not plainly and conspicuously labelled so as to indicate its
true character; or
(ii) the package containing the article or the label on the package
bears any statement, design or device regarding the ingredients or the
substances contained therein, which is false or misleading in any material 2 0
particular, or if the package is otherwise deceptive with respect to its
contents; or
(iii) the article is offered for sale as the product of any place or
country which is false; or
(C) if the article contained in the package-

25

(i) contains any artificial flavouring, colouring or chemical

preservative and the package is without a declaratory label stating that
fact or is not labelled in accordance with the requirements of this Act or
rules made thereunder or is in contravention thereof; or
(ii) is offered for sale for special dietary uses, unless its label bears 3 o
such information as may be specified by regulation, concerning its
vitamins, minerals or other dietary properties in order sufficiently to inform
its purchaser as to its value for such use; or
(iii) is not conspicuously or correctly stated on the outside thereof
3%
within the limits of variability laid down under this Act.
(zg) "notification" means a notification published in the Official Gazette;
(zh) "package" means a box, bottle, casket, tin, barrel, case, pouch, receptacle,
sack, bag, wrapper or other thing in pre-packed condition, in which an article of food is
packed;
(zi) "premises" include any shop, stall , hotel , restaurant, airline services and 4 0
food canteens, place or vehicle or vessel where any article of food is sold -or manufactured or stored for sale ;
(zj)"prescribed" means prescribed by rules made by the Central Government or
the State Government, as the case be under this Act ;
(zk) "primary food" means an article of food, being a produce of agriculture or 4(
horticulture or animal husbandry and dairying or aquaculture in its natural form,
resultkg from the growing, raising, cultivation, picking, harvesting, cchlection or
catching in the hands of a person other than a farmer;

(zT) " prohibition order" means an order issued under section 33 of this Act;
(zm) "risk", in relation to any article offood, means the probability of an adverse
effect on the health of consumers of such food and the severity of that effect,
consequential to a food hazard;

(zn)"risk analysis", in relation to any article offood, means a process consisting

of three components, i.e. risk assessment, risk management and risk communication;
(zo) "risk assessment" means a scientifically based process consisting of the
following steps: (i) hazard identitication, (ii) hazard characterization, (iii) exposure
assessment, and (iv) risk characterization;

lb

(zp)"risk communication" means the interactive exchange of information and

opinions throughout the risk analysis process concerning' risks, risk-related factors
and risk perceptions, among risk assessors, risk managers, consumers, industry, the
academic community and other interested parties, including the explanation of risk
assessment findings and the basis of risk management decisions;

/S

(zq) "risk management" means the process, distinct from risk assessment, of
evaluating policy alternatives, in consultation with all interested parties considering
risk assessment and other factors relevant for the protection of health of consumers
and for the promotion offair trade practices, and, if needed, selecting appropriate
prevention and control options.;

(zr)"sale" with its grammatical variations and cognate expressioas, means the
sale of any article of food, whether for cash or on credit or by way of exchange and
whether by wholesale or retail, for human consumption or use, or for analysis,
and includes an agreement for sale, an offer for sale, the exposing for sale or having
in possession for sale of any such article, and includes also an attempt to sell any such
2 5 article;
20

(zs)"sample" means a sample of any article of food taken under the provisions of
this Act or any rules and regulations made thereunder;
(zt) " specified by regulations" means specified by regulations made by the
Food Authority.

30

(zu) "standard", in relation to any article pf food, means the standards notified
by the Food Authority;
(N) '' State Govenunent" in relation to a Union territory means the Administrator
of that Union territory appointed by the President under article 239 ofthe Constitution;

(zw)"substance" includes any natural or artificial substance or other matter,

3 4 whether it is in a solid state or in liquid form or in the form of gas or vapour;
(w)"sub-standard" - an article of food shall be deemed to be sub-standard if it
does not meet the specified standards but not so as to render the article of food
unsafe;

(zy)"Tribunal" means the Food Safety Appellate Tribunal established under

40 section 70;
(z2) "unsafe food" means an article of food whose nature, substance or quality
is so affected as to render it injurious to health:

(i) by the article itself, or its package thereof, which is composed, whether
wholly or in part, of poisonous or deleterious substances; or

45

(ii)by the article consisting, wholly or in part, of any filthy, putrid, rotten,
decomposed or diseased animal substance or vegetable substance; or

(iiz] by virtue of its unhygienic processing or the presence in that article of

any harmful substance; or
(iv) by the substitution of any inferior or cheaper substance whether
wholly or in part; or
( v ) by addition of a substance directly or as an ingredient which is not 5
permitted; or
(vz] by the abstraction, wholly or in part, of any of its constituents; or
(vii) by the article being so coloured, flavoured or coated, powdered or
polished, as to damage or conceal the article or to make it appear better or of
lo
greater value than it really is; or
(viii) by the presence of any colouring matter or preservatives other than
that specified in respect thereoc or
(ix) by the article having been infected or infested with worms, weevils or

insects; or
(x) by virtue of its being prepared, packed or kept under in sanitary I>conditions; or
(xz] by virtue of its being mis-branded or sub-standard or food containing
extraneous matter.

(2) Any reference in this Act to a law which is not in force in the State of Jammu and
Kashmir shall, in relation to that State, be construed as a reference to the corresponding Law,
if any, in force in that State.

20

CHAPTER II

Establishment
of Food
Safety and
Standards
Authority o f
India.

4. (1)The Central Governmentshall, by notification, establish a body to be known as

the Food Safety and Standards Authority of India to exercisethe powers conferredon, and to
perform the functions assigned to, it under this Act,

!A(

(2) The Food Authority shall be a body corporate by the name aforesaid, having
perpetual succession and a common seal with power to acquire, hold and dispose of property,
both movable and immovable, and to contract and shall, by the said name, sue or be sued.
(3) The head office of the Food Authority shall be at Delhi.

30

(4) The Food Authority may establish its offices at any other place in India.
Composition
of Food
Authority and
qualifications
for
appointment
of its
Chairperson
and other
Members.

5. (I) The Food Authority shall consist of a Chairperson and the following eighteen
members namely:(a) seven Members, not below the rank of a Joint Secretary to the Government of
India, to be appointed by the Central Government, to respectively represent the
Ministries or Departments of the Central Government dealing with( i ) Agriculture,

(ii)Commerce,
(iii)ConsumerAffairs,

(iv) Food Processing,

(v)Health,
(vz] Legislative Affairs,
fvii)Small Scale Industries

35

whg shall be Members ex officio;

(6)two representatives fiom food industry of which one shall be fiom small scale
industries;

(c) two representatives from consumer organizations;

(d)one eminent food technologist or scientist;

(e) five members to be appointed by rotation every three years, one each in
seriatim from the Zones as specified in the First Schedule to represent the States and
the Union temtories;

u> one person to represent fanners organisation.

10

(2) The Chairperson and other Members of the Food Authority shall be appointed in
such a manner so as to secure the highest standards of competence, broad range of relevant
expertise, and shall represent, the broadest possible geographic distribution within the country.

(3) The Chairperson shall be appointed by the.Central Govimunent fio& amongst the
persons of eminence in the field of food science or fiom amongst the persons fioni the
J( administration who have been associated with the subject and is either holding or hasjheld
the position of not below the rank of Secretby to the Government of India.
(4) The Chairperson and the Members other than ex oficio Members of the Food
Authority shall be appointed by the Central Government on the recommendations of the
Selection Committee.
26

(5) The Chairperson or Members other than ex officio Members ofthe Food Authority
shall not hold any other office.
6. (1) The Central Government shall, for the purpose of selection of the Chairperson
and the Members other than ex officio Members ofthe Food Authority, constitute a Selection
Committee consisting of-

2g

(a) CabinetSecretary - Chairperson,

(6) Secretary-in-charge of the Ministry of Food Processing Industries as the
convener Member,

(c) Secretary-in-charge of the Ministries or the Departments of the Central

Government dealing with Health , Legislative and Personnel-Members,
3 0

(d) Chairman ofthe Public Enterprises Selection Board - Member,

(e) An eminent food technologist to be nominated by the Central GovernmentMember.

Explanation.- For the purposes of clause (e), the Central Government shall nominate
a person fiom amongst persons holding the post of Director or the Head, by whatever name
3 j called, of any national research or technical institution.

40

(2) The Central Government shall, within two months fiom the date of occurrence of
any vacancy by reason of death, resignation or removal of the Chairperson or a Member of
the Food Authority and three months before the superannuationor completion of the term of
office of the Chairperson or any Member of that Authority, make a reference to the Selection
Committee for filling up of the vacancy.
(3) The Selection Committee shall finalisethe selection of the Chairpersonand Members
of the Food Authority within two months from the date on which the reference is made to it.
(4) The Selection Committee shall recommend a panel of two names for every vacancy
referred to it.

Selection
Committee
for selection
0f
Chairperson
and Members
of Food
Authority.

(5)Before recommending any person for appointment as a Chairperson or other Member

of the Food Authority, the Selection Committee shall satisfy itself that such person does not
have any financial or other interest, which is likely to affect prejudicially his functions as a
Member.
(6) No appointment of the Chairperson or other Member of the Food Authority shall be 5
invalid merely by reason of any vacancy in the Selection Committee.
Term o f
office, salary,
allowances
and other
conditions OF
service of
Chairperson
and Members
of Food
Authoiity.

7. (1) The Chairperson and the members other than ex officio Members shall hold
office for a term of three years from the date on which they enter upon their offices, and shall
be eligible for re-appointment for a further period of three years:

Provided that no Chairperson or a member other than ex officio Member shall hold f 0
off~ceas such after he has attained( a ) in the case of the Chairperson, the age of sixty-five years, and
( b ) in the case of a Member, the age of sixty-two years.

(2)The salary and allowances payable to, and the other terms and conditions of
service of, the Chairperson and Members other than ex-officio Members shall be such as I 5
may be prescribed by the Central Government.
(3) The Chairperson and every Member shall, before entering upon his office, make
and subscribe to an oath of office and of secrecy in such form and in such manner and before
such authority as may be prescribed by the Central Government.

(4) Notwithstanding anything contained in sub-section ( I ) , the Chairperson or any 20

Member may-

( a )relinquish his office by giving in writing to the Central Government a notice

of not less than three months; or
(b) be removed from his office in accordance with the provisions of section 8.
(5) The Chairperson or any Member ceasing to hoid office as such shall not represent 25
any person before the Food Authority or any State Authority in any manner.
Removal of
Chairpers~n
and Members
of Food
Authority.

8. (I) Notwithstanding anything contained in sub-section (I) of section 7, the Central

Governrnent may, by order, remove from office the Chairperson or any other Member, if the
Chairperson or as the case may be, such other Member,-

(a) has been adjudged an insolvent; or

36

( 6 ) has been convicted of an offence which, in the opinion of the Central

Government, involves moral turpitude: or

( c ) has become physically or mentally incapable of acting as a Member; or

( d ) has acquired such financial or other interests as is likely to affect prejudicially
his functions as a Member; or
35
( e ) has so abused his position as to render his continuance in office prejudicial
to the public interest.

( 2 )No Member shall be removed under clauses (d)and ( e ) of sub-section ( I ) unless he

has been given a reasonable opportunity of being heard in the matter.
Officers and
other
employees of
Food
Au!hority.

9. (1) There shall be a Chief Executive Officer ofthe Food Authority, not below the rank
ofAdditional Secretary to the Government of India, who shall be ex officio Commissioner of
Food Safety, t i be appointed by the Central Government.

40

(2)The Food Authority may, with the approval of the Central Government, determine
the number, nature and categories of other officers and employees required to the Food
45
Authority in the discharge of its hnctions.

(3) The salaries and allowances payable to, and other conditions of service of, the
Chief Executive Officer, officers and other employeesshall be such as may be specified by
regulations by the Food Authority with the approval of the Central Government

10. (1) The Chief Executive Officer shall be the legal representative of the Food
Authority and shall be responsible for(a) the day-to-day administration of the Food Authority;

Functions of
the Chief
Executive
Oficer.

(b) drawing up of proposal 'for the Food Authority's work programmes in

consultation with the Central Advisory Committee ;
(c) implementing the work programmes and the decisions adopted by the Food
Authority;

la

(4ensuring the provision ofappropriate scientific, technical and administrative

support for the Scientific Committee and the Scientific Panel;

I5

(e) ensuring that the Food Authority carries out its tasks in accordance with the
requirements of its users, in particular with regard to the adequacy of the services
provided and the time taken;

Cf)the preparation of the statement of revenue and expenditureand the execution

of the budget of the Food Authority; and
(g) developing and maintaining contact with the Central Government, and for
ensuring a regular dialogue with its relevant committees.

20

(2) Every year, the Chief Executive Officer shall submit to the Food Authority for
approval-

(a) a general report covering all the activities of the Food Authority in the
previous year;

(b)programmes of work;
(c) the annual accounts for the previous year; and
(d) the budget for the coming year.
(3) The chief ~xecutiveOficer shal1,followingadoption by the Food Authority, forward
the general report and the programmes to the Central Government and the State Govenunents
and shall have them published.

30

(4) The Chief Executive Officer shall approve all fmancial expenditure of the Food
Authority and report on the Authority's activities to the Central Government.

(5) The Chief Executive Officer shall exercise the powers of the Commissioner of Food
Safety while dealing with matters relating to food safety of such articles.
(6) The Chief Executive Officer shall have administrativecontrol over the officers and

35 other employees of the Food Authority.

11. ( I ) The Food Authority shall, by notification, establish a Committee to be known
as the Central Advisory Committee.

(2) The Central Advisory Committee shall consist of two members each to represent
the interests of food industry, agriculture, consumers, relevant research bodies and food
ko laboratories, and all Commissioners of Food Safety, and the Chairperson of the Scientific
Committee shall be ex ofticio member.

hf

(3) The representatives of the concerned Ministries or Departments of the Central

Government in Agriculture, Animal Husbandry and Dairying, Bio-technology, Commerce
and Industry, Consumer Affairs, Environment and Forests, Food Processing Industries,
Health, Panchayati Raj, Small Scale Industries and Food and Public Distribution shall be
invitees to the deliberations of the Central Advisory Committee.

Central
Advisory
Committee.

(4) The Chief Executive Officer shall be ex officio Chairperson of the Central Advisory
Committee.

(5) The Central Advisory Committee shall follow such rules ofprocedure including its
transaction of business as may be specified by regulations.
Functions of
Central .
Advisory
Committee.

12. (1) The Central Advisory Committee shall ensure close co-operation between the 5
Food Authority and the enforcement agencies and organisations operating in the field of
food.
(2) The Central Advisory Committee shall advise the Food Authority on(a) the performance of its duties under this section and in particular in drawing
up of a proposal for the Food Authority's work programme,

10

(b) on the prioritisation of work,

(c)

identifjring potential risks,

(d) pooling of knowledge, and

(e) such other h c t i o n s as may be specified by regulations.
(3) The Central Advisory Committee shall meet regularly at the invitation of the I I>'
Chairperson of Central Advisory Committee or at the request of at least one third of its
members, and not less than three times a year.
Scientific
Panels.

13. (1) The Food Authority shall establish scientific panels, which shall consist of
independent scientific experts.
(2) The Scientific Panel shall invite the relevant industry and consumer representative 20
in its deliberations.

(3) Without prejudice to the provisions of sub-section (I), the Food Authority may
establish as many Scientific Panels as it considers necessary in addition to the Panels on:
(a) food additives, flavourings, processing aids and materials in contact with

food;

25

(b) pesticides and antibiotics residues ;

(c) genetically modified organisms and

foods;

(4functional foods, nutraceuticals, dietetic products and other similar products;

(e)biological hazards;
(f) contaminants in the food chain;

30

(g) labelling; and

(h) method of sampling and analysis.

(4) The Food Authority may fiom time to time re-constitute the Scientific Panels by
adding new members or by omitting the existing members or by changing the name of the
35
panel as the case'may be.
Scientific
Committee.

14. (1) The Food Authority shall constituteScientific Committee which shall consist of
the Chairpersonsof the Scientific Panels and six independent scientific experts not belonging
or affiliated to any of the Scientific Panels.

(2) The Scientific Committee shall be responsiblefor providing the scientific opinions to
the Food Authority, and shall have the powers, where necessary, of organizingpublic hearings.
(3)The Scientific Committee shall be responsiblefor the general coordination necessary
to ensure consistency of the scientific opinion procedure and in particular with regard to the
adoption of working procedures and harmonisation of working methods of the Scientific
Panel.

4a

(4) The Scientific Committee shall provide opinions on multi-sectoral issues falling
within the competence of more than one Scientific Panel, and on issues which do not fill
within the competence of any of the Scientific Panel.

(5) Wherever necessary, and particularly in the case of subjects which do not fall
5 within the competence of any of the Scientific Panel, the Scientific Committee shall set up
working groups and in such cases, it shall draw on the expertise of those working groups
when establishing scientific opinions.

16

15, (I) The members ofthe Scientific Committee, who are not members ofthe Scientific
Panel and the members of the Scientific Panel shall be appointed by the Food Authority, for
a period of three-years, which shall be renewable, for such period, and the vacancy notice
shall be published in the relevant leading scientific publications and on the Food Authority's
'website for a call for expressions of interest.

Procedure for
Scientific
Committee
and Scientific
Panel.

(2) The Scientific Committee and the Scientific Panel shall each choose a Chairperson
fiom amongst their members.

1s

(3) The Scientific Committee and the Scientific,Panel shall act by a majority of their
members and the views of the members shall be recorded.
(4) The procedure for the operation and co-operation of the Scientific Committee and
the Scientific Panel shall be specified by regulations.
(5) These procedures shall relate in particular to(a) the number of times that a member can serve consecutively on a Scientific
Committee or Scientific Panel;

3 0

(b) the number of members in each Scientific Panel;

(c) the procedure for re-imbursing the expenses of members of the Scientific
Committee and the Scientific Panel;

25

(4the manner in which tasks and requests for scientific opinions are assigned
.
to the Scientific Committee and the Scientific Panel;
(e) the creation and organisation ofthe working groups of the Scientific Committee
and the Scientific Panel, and the possibility of external experts being included in those
working groups;

30

(J) the possibility of observers being invited to meetings of the Scientific

Committee and the Scientific Panel;

(g) the possibility of organising public hearings and

(h) quorum ofthe meeting, meeting notice, agenda of the meeting and such other
matters.

35

16.(1) It shall be the duty of the Food Authority to regulate and monitor the manufacture,
processing, distribution, sale and import of food so as to ensure safe and wholesome food.
(2) Without prejudice to the provisions of sub-section (I), the Food Authority may by
regulations specify--

40

(a) the standards and guidelines in relation to articles of food and specifying an
appropriate system for enforcing various standards notified under this Act;

(b) the limits for use of food additives, crop contaminants, pesticide residues,
residues of veterinary drugs, heavy metals, processing aids, myco-toxins, antibiotics
and pharmacological active substances and irradiation of food ;

45

(c) the mechanisms and guidelines for accreditation of certification bodies

engaged in certification of food safety management system for food businesses;

Duties and
Functions of
Food
Authority.

(d) the procedure and the enforcement of quality control in relation to any
article of food imported into India;
( e ) the procedure and guidelines for accreditati9 of laboratories and notification
of the accredited laboratories;

u> the method of sampling, analysis and lkxchange of information, among 5

enforcement authorities;.
(g)conduct survey of enforcement and administration ofthis Act in the country;

(h) food labelling standards including claims on health, nutrition, special dietary
uses and food category systems for foods ; and
(i) the manner in which and the procedure subject to which risk analysis, risk
assessment, risk communication and risk management shall be undertaken.

10

(3) The Food Authority shall a l s e

(a) provide scientific advice and technical support to the Central Government
and the State Governments in matters of framing the policy and rules in areas which
have a direct or indirect bearing on food safety and nutrition;

15

(b) search, collect, collate, analyse and summarise relevant scientific and technical
data particularly relating t e
(i) food consumption and the exposure of individuals to risks related to
the consumption of food;

(ii) incidence and prevalence of biological risk;

26

(iii) contaminants in food ;

(iv) residues of various contaminants;
(v) identification of emerging risks ; and
(vi) introduction of rapid alert system ;
(c) promote, co-ordinate and issue guidelines for the development of risk 15
assessment methodologies and monitor and conduct and forward messages on the
health and nutritional risks of food to the Central Government, State Governments and
Commissioners of Food Safety;

(4 provide scientific and technical advice and assistance to the Central

Government and the State Governments in implementation of crisis management 30
procedures with regard to food safety and to draw up a general plan for crisis
management and work in close co-operation with the crisis unit set up by the Central
Government in this regard ;
(e) establish a system of network of organization with the aim to facilitate a
scientific co-operation fi-ameworkby the co-ordination of activities, the exchange of 35
information, the development and implementation of joint projects, the exchange of
expertise and best practices in the fields within the Food Authority's responsibility;
V) provide scientific and technical assistance to the Central Government and the
State Governments for improving co-operation with international organisations ;

(g) take all such steps to ensure that the public, consumers, interested parties Y 0
and all levels of panchayats receive rapid, reliable, objective and comprehensive
information through appropriate methods and means;

(h) provide, whether within or outside their area, training programmes in food
safety and standards for persons who are or intend to become Involved in food
Q5
businesses, whether as food business operators or employees or otherwise;

(i) undertake any other task assigned to it by the Central Government to carry
out the objects of this Act;
(j)contribute to the development of international technical standards for food,
sanitary and phyto-sanitary standards;

( A ) contribute, where relevant and appropriate, to the development of agreement

on recognition of the equivalence of specific food related measures;

(0 promote co-ordination of work on food standards undertaken by international

governmental and non-governmental organisations;
( m ) promote consistency between international technical standards and domestic
food standards while ensuring that the level of protection adopted in the country is
not reduced; and

(n) promote general awareness as to food safety and food standards.

(4) The Food Authority shall make it public without undue delay(a)the opinions of the Scientific Committee and the Scientific Panel immediately
after adoption;
(6) the annual declarations of interest made by members of the Food Authority,
the chief ~xecuhveOficer , members ofthe Advisory Committee and members ofthe
Scientific Committee and Scientific Panel, as well as the declarations of interest ifany,
made in relation to items on the agendas of meetings;
(c) the results of its scientific studies; and
(d)the annual report of

its activities.

(5) The Food Authority may, from time to time give such directions, on matters relating
to food safety and standards, to the Commissioner of Food Safety, who shall be bound by
such directions while exercising his powers under.this Act;
(6) The Food Authority shall not disclose or cause to be disclosed to third parties
confidential information that it receives for which confidential treatment has been requested
and has been acceded, except for information which must be made public if circumstances so
require. in order to protect public health.
17. (1) The Food Authority shall meet at the head office or any of its ofices at such
time as the Chairperson may direct, and shall observe such rules of procedure in regard to the
transaction of busi~essat its meetings (including the quorum at its meetings) as may be
specified by regulations.

(2) If the Chairperson is unable to attend a meeting of the Food Authority, any other
Member nominated by the Chairperson in this behalf and, in the absence of such nomination
or where there is no Chairperson, any Member chosen by the Members present from amongst
themselves, shall preside at the meeting.
(3) All questions which come up befor? any meeting of the Food Authority shall be
decided by a majority of votes of the Members present ar,d voting, and in the event of an
equality of votes, the Chairperson or the person presiding over the meeting shall have the
right to exercise a second or casting vote.

(4) Ail orders and decisions of the Food Authority shall be authenticated by the Chief
Executive Officer.
(5) The Chief Executive Ofilcer shali take part in the meetings of the Food Authority
but without a right to vote.
(6) The Food Authority may invite the Chairperson cf the Scientific Committee to
attend its meetings b u without a right to vote.

Proceedings
Authority.

(7) No act or proceedings of the Food Authority shall be questioned or invalidated

merely on the ground of existence of any vacancy or defect in the constitution of the Food
Authority .

CHAPTER 111
GENERAL PRINCIPLES

OF

FOODSAFI:TY

General
18. The Central Government. the Sta!e Governments, the Food Authoritv and other
p rinci pl es
agencies, as the case may be, while implementing the provisions ofthis Act shall be guided
be followed in
adrninistrat~on by the following principles, namely :of Act.
(1) (4) endeavour to achieve an appropriate level of protection of human life

and health and the protection of consumers' interests, including fair practices in all I b
kind of food trade with reference to food safety standard and practices;
( h )carry out risk management which shall include taking into account the results
of risk assessment, and other factors which in the opinion of the Food Authority are
relevant to the matter under consideration where the conditions are relevant, in order
to achieve. the general objectives of regulations ;

iT

(c) where in ar?y soecitlc circumstances, on the basis of assessment of available

information, the possib~lityof harn~fuleffects on health is identified but scientific
uncertainty persists, provisional risk management measures necessary to ensure
appropriate level of health protection may be adopted, pending further scientific
2a
iriormation for a niore comprehensive risk assessment ;

(4 the measures adopted on the basis of clause & shall be proportionate and
no more restrictive of trade than is required to achieve appropriate level of health
protection, regard being had to technical and economic feasibility and other factors
regarded as reasonable a!~dproper in the matter under consideration :
( e ) the measures adopted shall be reviewed within a reasonable period of time, a 9
depending on the nature of the risk to life or health being identified and the type of
scientific infonnation needed to clarify the scientific uncertainty and ta conduct a
more comprehensive risk assessment ;
CI) in cases where there are reasonable grounds to suspect rhat a food may
present a risk for human health, then, depending on the nature, seriousness and extent 30
of that risk, the Food Authority and the Commissioner of Food Safety shall take
appropriate steps to inform the general public of the nahlre of the risk to health,
identifying to the hllest extent possible the food or type of food, the risk that it may
present, and the measures which are taken or about to be taken to prevent, reduce or
35
eliminate that risk; and

( g ) Where any food which fails to comply with food safety requirements is part
of a batch, lot or consignment of food of the same class or description, it shall be
presumed until the contrary is proved, that all of the food in that batch, lot or
consignment fails to comply with those requirements.

(2) The Food Authority shall, while framing regulations or specifying standards 0 0
under this Act(a) take into accounc(i) prevalent practices and conditions in the country including agricultural
practices and handling, storage and transport conditions; and
(ii) international standards and practices, where international standards 4 S
or practices exist or are in the process ~f being formulated,
unless it is of opinion that taking into account of such prevalent practices and
conditions or international standards or practices or any particular part thereof would

not be effective or appropriate means for securing the objectives of such regulations
or where there is a scientific justification or where they would result in a different level
of protection From the one determined as appropriate in the country;

(b) specify food standards on the basis of risk analysis except where it is of
opinion that such analysis is not appropriate to the circumstances clr the nature of the
case;

(c) undertake risk assessment based on the available scientific evidenc? and in
an independent; objective and transparent manner;

(6)ensure that tilere is open and transparent pubiic consilltation, directly or

through representative bodies including all levels of panchayats. during the
preparation, valuation and revision of regulations, except where it is of opinion that
there is an urgenc) concerning faod safety or public health to make or amend the
regulations i~which case such consultation may be dispensed with :

lo

Provided that such regulations sha!l be insforce f ~ not

r more than six months.
(e) enscre protection of the interests of consumers and shall provide a basis for
consumers to make informed choices in relation to the foods they consume;

(J)ensure prevention of(i) fraudulent , dcccptive or unfair trade practices which may mislead or
harm the consumer; and
(ii) unsafe or contaminated or sub-standard food.

CHAPTER IV
G5?;rRAL, PROVISIONS AS TO AKTIC1.E.S OF FOOC

19. No article of food shall contain any food additive or processing aid unless it is in
accordance with the provisions of this Act and regulations made there under.
zS

30

Explanarion.-For the purposes o!'this secfion, "processing aid" means any substance
or msterial, ~ o i11c:uding
t
apparatus or utensi!~,and not consumed as a fond ingredient by
itself, used in the processing of raw materials, h o d s or its ingredients to hlfill a certain
technological purpose during treatment or processing and which may result in the nonintentional but unavoidable presence of residues or derivatives in the final ~ruduct.
20. No article of f ~ o dshall contain any contaminant, naturally occurrlfig toxic
substances or toxins or hormone or heavy meta!s in excess of such quantities as may be
specified by regulations . .

Use of fond
addiliv-, or
processing
aid.

contaminant^,
naturaily
occurring
tOXlC

substances,
heavy metals,
etc.

21. (I) No article of food shall contain insetricides or pesticides residue, veterinary
drugs residues, antibiotic residues, solvent residues. pharmacologicai active substances
3 r and micro-biological counts in excess of such toterance limit as may be specified by
regulations.
46 of 1968.

( 2 )No insecticide shali be used directly on article offood except fi~migantsregistered

and approved under the insecticides Act, 1968.

Explanation.-For the purposes of this section,-

?a

(I) "pesticide residue" means any specified substance hl food resulting from
the use of z pesticide and includes any derivatives of a pesticide, such as conversion
products, metabolites, reaction products and impurities considered to be of toxicological
significance and also includes such residues coming into food from environment;

Pesttcides,
veterninary
dnlgs residues,
antibiotic
residueq and
microbiological
counts.

( 2 ) "residues of veterinary drugs" include the parent compounds or their

metabolites or both in any edible portion of any animal product and include residues of
associated impurities of the veterinary drug concerned;
Genetically
modified
foods, organic
foods,
functional
foods,
proprietary
foods, etc.

22. Save as otherwise provided under this Act and regulations made thereunder, no
person shall manufacture, distribute, sell or import any novel food, genetically modified 5
articles of food, irradiated food, organic foods, foods for special dietary uses, functional
foods, neutraceuticals, health supplements, proprietary foods and such other articles of
food which the Central Government may notify in this behalf.

Explanation.-For the purposes of this section,-

(I) "foods for special dietary uses or functional foods or nutraceuticals or

health supplements " means :

16

(a) foods which are specially processed or formulated to satisfy particular

dietary requirements which exist because of a particular physical or physiological
condition or specific diseases and disorders and which are presented as such
wherein the composition of these foodstuffs must differ significantly from the IS
composition of ordinary- foods of comparable nature, if such ordinary foods
exist and may contain one or more of the following ingredients, namely:(i) plants or botanicals or their parts in the form of powder,
concentrate or extract in water, ethyl alcohol or hydro alcoholic extract,
single or combination;
20
(ii) minerals or vitamins or proteins or metals or their compounds or
amino acids ( in amounts not exceeding the Recommended Daily Allowance
for indians) or enzymes (within permissible limits);
(iir] substances from animal origin;
(iv) a dietary substance for use by human beings to supplement the 2 5
diet by increasing the total dietwy intake;

(b) (i) a product that is labeled as a 'Food for special dietary uses or
functional foods or nutraceuticalsor health supplemellts or similar such foods'
which is not represented for use as a conventional food and whereby such
products may be formulated in the form of powders, granules, tablets, capsules, g a
liquids, jelly and other dosage forms but not parenterals, and are meant for oral
administration;
(il) such product does not include a drug as defined in clause (b) and
ayurvedic, sidha and unani drugs as defined in clauses (a) snd (h) of section 3 of
35 23 of 1940.
the Drug and Cosmetic Act, 1940 and rules made there under;
(iii) does not claim to cure or mitigate any specific disease, disorder or
condition (except for certain health benefit or such promotion claims) as may be
permitted by thz rules made under this Act;
(iv) does not include a narcotic drug or a psychotropic substance as
defined in the ~che'duleof the Narcotic Drugs and Psychotropic Substances $0
Act, 1985 and rules made there under and substances listed in Schedules E and 61 of
EI ofthe Drugs and Cosmetic Rules, 1945;

(2) "genetically engineered or modified food" means food and food ingredients
composed of or containing genetically modified or engineered organisms obtained
through modem biotechnology, or food and food ingredients produced from but not 4 5
containing genetically modified or engineered organisms obtained through modem
biotechnology;
(3) " organic food" means food products that have been produced in accordance
with specified organic production standards ;

198s.

(4) "proprietary and novel food" means an article of food for which standards
have not been specified but is not unsafe:
Provided that such food does not contain any of the foods and ingredients
prohibited under this Act and regulations made thereunder.

23. ( 1 )No person shall manufacture, distribute, sell or expose for sale or dispatch or
deliver to any agent or broker for the purpose of sale, any packaged food products which are
not marked and labelled in the manner as may be specified by regulations:

Packaging
and labelling
o f foods.

Provided that the labels shall not contain any statement, claim, design or device which
is false or misleading in any particularconcerning the food products contained in the package
la or concerning the quantity or the nutritive value impIying medicinal or therapeutic claims or
in relation to the place of origin of the said food products.

Is

(2) Every food business operator shall ensure that the labelling and presentation of
food, including their shape, appearance or packaging, the packaging materials used, the
manner in which they are arranged and the setting in which they are displayed, and the
information which is made available about them through whatever medium, does not mislead
consumers.
24. (1)No advertisement shall be made of any food which is misleading or contravenes
the provisions of this Act, the rules and regulations made thereunder.
(2) No person shall engage himself in any unfair trade practice for purpose ofpromoting

2 a the sale, supply, use and consumption of articles of food o: adopt any unfair or deceptive

practice including the practice of making any statement, whether orally or in writing or by
visible representation which-

Restrictions
o f advertisement and
prohibition as
to unfair
trade
practices.

(a) falsely represents that the foods are of a particular standard, quality, quantity
or grade-composition;
2 5

(b) makes a false or misleading representation concerning the need for, or the
usefulness;
(c) gives to the pablic any guarantee of the efficacy that is not based on an
adequate or scientific justification thereof:

Provided that where a defence is raised to the effect that such guarantee is based on
30 adequate or scientific justification, the burden of proof of such defence shall lie on the
person raising such defence.

25. ( I ) No person shall import into India3sC

(i) any unsafe or misbranded or sub-standard food or food containing extraneous

matter;
(ii)any article of food for the import of which a licence is requiredunder any Act
or regulation, except in accordance with the cooditions of the licence; and

46

( 22 of 1992)

(iii) any article of food in contravention of any other provision of this Act or of
any rile and regulation made thereunder or any other Act.

(2) The Central Government shall , while prohibiting, restricting or otherwise regulating
import of article of food under the Foreign Trade ( Development and Regulation )Act, 1.992,
follow the standards laid down by the Food Authority under the provisions of this Act and
the rules and regulations made thereunder.

P.11 imports
o f ai-ticles o f
food to be
subject to this
Act.

Responsihllitia
o f the tbod
bilsiness
operator.

26. (1) Every food Susiness operator shall ensure that the articles of food satisfy the
requirements of this Act and the rules anc! regulations made thereunder at all stages of
production, processing, import, distribution and sale within the businesses under his control. 5-

(2) No food business operator shall himse!f or by any person on his behalf manufacture,
store, sell or distribute any article of food-(i)

which is unsafe ; or

jii) which is misbranded or sub-standard or contains extraneous matter; or

(iii) for which a licence is required, except in accordance with the conditions of l a
the licence; or

(iv) which is for the time being prohibited by the Food Authority or the Central
Government or the state Government in the interest of public health; or

(vj in contravention ofany o t h e ~

provision ofthis Act or of any rule or regulation
made thereunder.
1F

(2) ?u'ofood business operator shall enploy mi person who is suffering from infectious,
contagious or loathsome disease.
(4) No food business operator shall sell or offer for sale any article of f ~ o dto any
vendor unless he also give a guarantee in writing in the form specified by regulations about
the cature and quality of such article to the vendor :
20

Provided that a bili, cash memo, or invoice in respect of the sale of any article of food
given by a food bl~sinessoperator to rhe vendor sha!! be deemed to he a guararltee ander
rhis sectioil, even if a guarantee in the specified fonn is not included in the bill. casr: memo or
invoice.
(5) Wbere any food which is unsafe is part of a batch, lot or consignment of food of the 25
s a w ciass or description, it shall be presumed that all the food in that batch, lot or consignment
is also unsafe, unless following a detaiicd assessment within a specified time, it is found that
there i q no evidence that the rest of the batch, !ot or consignment is unsafe:

Provided that any conformity of a food with specific provisions applicable to that
food shal! be without prejudice to the competent authcrities taking appropriate measures to 30
impose restrictions on that food being placed on the market or to requlre its withdrawal from
the market fa: the reasons to be recorded in writing where such authorities suspect that,
despite the conformit?, the food is unsafe.
Liability of
the
manufacturers,
distributors
and sellers.

27. (1)The manufacturer ofan article of food shall be liable for such article of food if
it does not meet the requiremeats of this Act and the rules and regulations made thereunder. 3 5

(2) The distributor shall be liable under this Act for any article of food which is(a) supplied after the date of its expiry or which is likely to expire; or

(6)stored or supplied in violation of the safety instrictions of the manufacturer;

or
(c) misbranded,

or

(4) unidentifiable of manufacturer from whom the artic!e of food have been
received; c r

(e) stored or handled or kept in violation of the provisions of this Act, the rules
and regulations made thereunder.

( 3 )The seller shall be liable under this Act, for any article of food which-

(a) is sold after the date of its expiry or which is likeiy to expire; or
(b) is handled or kept in unhygienic conditions; or

( c ) is misbranded ;or

(4unidentifiable the manufacturer or the distributor frdm whom such article of

food were received; or
(e) received by him with knowledge of being unsafe.

28. (1) If a food business operator considers or has reason to believe that a food
which it has processed, manufactured or distributed is not in compliance with this Act and
the rules and regulations made thereunder, it shall immediately initiate procedures to withdraw
the food in question from the market and consumers jndicating reasons for its withdrawal
and inform the competent authorities thereof.

Food recall
procedures.

(2) A food business operator'shall immediately inform the competent authorities and
co-operate with them, if it considers or has reasons to believe that a food which it has placed
on the market may be injurious to human healtf!.
( 3 ) The food business operator shall inform the competent authorities of the action
taken to prevent risks to the consumer and shal! riot prevent or discourage zny person from
co-operating. in accordance with this Act, with the competent authorities, where this may
prevent, reduce or eliminate a risk arising From a food.

(1)Every food business operator shall follow such conditions and guidelines relating
to food recall procedures as the Food Authority may speci@ by regulations.
CHAPTER VII

29. (1) The Food Authority and the State Food SafetyAu:horities shal! be responsible
for the enforcement of this Act.
(2) The Food Authority and the State Food Safqty Authonties shall monitor and verify
that the relevant requirements of law are fulfilied by food business onerdtors z: all stages of
food business.

Authnritirs
responsbilc
i or
enf~3rcen:ent

of Acr

(3)The authorities shall maintain a system of controi anr! ol!ler activ~tiesas appropriate
to the circumstances, including ptiblic communicatiofi on f o ~ safety
d
and ris!i, food saiety
surveillance and other monitoring ncrivities coverin3 a11 stzges ocfood bilsiness.
(4) The Food Safety Oflicers shall enforce and execute within their area the provisions
ofthis Act with respect to which the duty is r.ot imposed expressly or by necessary implication
on some otherauthority.

(5) The regulations under this Act shall specify which of the Food Safe9 OORci-.r are
to enforce and execute them, eitti~rger~erallyor in relation to cases ofa particular descr-iption
or aparticular area, and any such reguiations or orders may provide for the giving of assistance
and information, by any authority concerned in the adminisrration of thr: regulations or
orders, or of any provisions ofthis Act, to any other authority so concerned, :i:r :he pu:poses
of their respective duties under them.

(6)The Commissioner of Food Safety and Designated Officer s!lall exetzise the same
powers as are conferred on the Food Safety Officer and follow the same prcrcedure specified
in this Act.
30. (1) The State Government shall appoint the Con~missionerof Food Safety for the
State for efficient implementation of food safety and standards and other requirements laid
down under this Act and the rules and regulations made thereunder.

Commissioner
of Food
Safety of the
State.

(2) The Commissionerof Food Safety shall perform all or any ofthe following functions,
namely:(a) prohibit in the interest of public health, the manufacture, storage, distribution
or sale of any article of food, either in the whole of the State or any area or part thereof
for such period, not exceeding one year, as may be specified in the order notified in this 5
behalf in the Official Gazette;

(b) cany out survey of the industrial units engaged in the manufacture or
processing of food in the State to find out compliance by such units of the standards
notified by the Food Authority for various articles of food;
(c) conduct or organize training programmes for the personnel of the ofice of lo
the Commissioner of Food Safety and, on a wider scale, for different segments of food
chain for generating awareness on food safety;

(4ensure an efficient and uniform implementation of the standards and other

requirements as specified and also ensure a high standard of objectivity, accountability,
practicability, transparency and credibility;
r 5
( e ) sanction prosecution for offences punishable with imprisonment under this

Act;
(f) such other functions as the State Government may, in consultation with the
Food Authority, prescribe.

( 3 ) The Commissioner of Food Safety may, by Order, delegate, subject to such 20

conditions and restrictions as may be specified in the Order, such of his powers and functions
under this Act (except the power to appoint Designated Officer, Food Safety Officer and
Food Analyst) as he may deem necessary or expedient to any officer subordinate to him.
Licensing and
registration
of food
business.

31. (1) No person shall commence or cany on any food business except under a
licence.
2c

(2)Nothing contained in sub-section (I) shall apply to such petty manufacturer who
himself manufactures or sells any article of food or a retailer as may be notified by the Food
Authority, or a hawker, itinerant vendor or a temporary stall holder:
Provided that such petty manufacturer, retailer, hawker, itinerant vendor or a temporary
stall holder shall only register their business with concerned municipality or the Panchayat, 3 a
as the case may be.

(3) Any person desirous to commence or cany on any food business shall make an
application for grant of a license to the Designated Officer in such manner containing such
particulars as may be specified by regulations.
(4) The Designated Officer on receipt of an application under sub-section (2). may 3 5
either grant the license or after giving the applicant an opportunity of being heard and for
reasons to be recorded in writing, refuse to grant a licence to any applica~t,if he is satisfied
that it is necessary so to do in the interest of public health and sha!l make available to the
applicant a copy of order:

Provided that if a license is not issued within two months from the date of making the 40
application or his application is not rejected, the applicant may start his food business after
expiry s f the said period and in such a case, the Designated Officer shall not refuse to issue
a licence b~itmay, if he considers necessary, issue an improvement notice, under section 32
and follow pr~~ccdures
in that regard.
(5) Every !icence shall be in such form and subject to such conditions as may be 4 5
specified by regulations.

(6)Asing;e licence may be issued by the Designated Oficer for one or more articles of
food and also for different establishments or premises in the same area.

( 7 ) ifthe articles of food are manufactured, stored, sold or exhibited for sale at different
premises situated in more than one area, separate applications shall be made and separate
licence shall be issued in respect of such premises not falling within the same area.
S

(8) An appeal against tke order of rejection for the grant of license shall lie to the
Commissioner of Food SaC:?y.
(9) A licence unless sooner suspended or cancelled shall be in force for such period
as may be specified by regulations:

Io

Provided that if an application for a renewal of licence is made before the expiry
ofthe period of validity ofthe licence, the licence shall continue to be in force until orders are
passed on the application.
(10) The licence shall subsist for the benefit of the deceased's personal representative
or any other member of his family, until the expiry of(a) the period of three months beginning with his death; or
(b) such longer period as the Designated Oflicer may allow.

IF

32. (1) If the Designated Officer has reasonable ground for believing that any food
business operator has tailed to comply with any regulations to which this section applies, he
may, by a notice sewed on that food business operator (in this Act referred to as an
"improvement noticeu)-(a) state the grounds for believing that the food business operator has failed to
comply with the regulations;

20

(b) specify the matters which constitute the food business operator's failure so
to comply;
(c) specify the measures which, in the opinion of the said Authority, the food
business operator must take, in order to secure compliance; and
2f;

(6)require the food business operator to take those measures, or measures

which are at least equivalent to them, within a reasonable period (not being less than
fourteen days) as may be specified in the notice.

(2) If the food business operator fails to comply with an improvement notice, his
licence may be suspended.
30

(3) If the food business operator still fails to comply with thf:
notice, the
Designated Officer may, after giving the licensee an opportunity to show cause, cancel the
licence granted to him:

Provided that the Designated Officer may s~spendany iicence forthwith in the interest
of public health for rezsons to be recorded in writing.
35

(4) Any person who is aggrieved by-

(a) an improvement notice; or

(h) rehsal tc issue a certificate as tu improvement; or

(c) cancellation or suspension or revocation of licence under this Act,

may appeal to the Co

/
,
9

issioner of Fooc! Safety whose decieon thereon, shall be Snal.

(5) The period within which such rn appeal may be brought shall be+

((I) fifteen dzys from the date on which mtice orthe decisior! was sewed on the
persan desiring to appcal; or

(6) in the case cf an appeal under sub-section (i), the said period or the period
specified in the improven?entiloticc,whichever expires carlier;

Improvement
Notices.

Explanation.-For the purpose.of this sub-section, the making of the complaint shall
be deemed to be the bringing of the appeal.
Prohibition
orders.

33. (I) If(a) any food business operator is convicted of

offence under this Act; and

(6) the court by or before which he is so convicted is satisfied that the health risk 5
'exists with respect to that food business,
the court, after giving the food business operator an opportunity of being heard, may by an
order, impose the following prohibitions, namely :(i) a prohibition on the use of the process or treatment for the purposes of the
food business;

10

(ii) a prohibition on the use ofthe premises or equipment for the purposes ofthe
food business or any other food business of the same class or description;
(iii) a prohibition on the use of the premises or equipment for the purposes of
any food business.
(2) The court may, on being satisfied that it is necessary so to do, by an order, impose !27
a prohibition on the food business operator participating in the management of any food
business, or any food business of a class or description specified in the order.

(3) As soon as practicable after the making of an order under sub-section (1) or subsection (2) (in this Act referred to as a "prohibition order"), the concerned Food Safety
LO
Officer shall(a) serve a copy of the order on the food business operator; and
(b) in the case of an order under subsection (I), affix a copy of the order at a
conspicuous place on such premises used for the purposes of the food business,
and any person who knowingly contravenes such an order shall be guilty of an offence and
25
be punishable with a fine which may extend to three lakh rupees.
' ( 4 ) The concerned Food Safety Officer shall with the approval of the Designated
Officer issue a certificate to the effect that the food business operator has taken sufficient
measures justifying lifting of the prohibition order, within seven days of his being satisfied
on an application made by the food business operator for such a certificate or the said officer
30
shall-

(a) determine, as soon as is reasonably practicable and in any event within

fourteen days, whether or not he is so satisfied; and
(b) if he determines that he is not so satisfied, give notice to the food business
operator of the reasons for that determination.

(5)A prohibition order shall cease to have effect upon the court being satisfied, on an 3 5
application made by the food business operator not less than six months after the prohibition
order has been passed, that the food business operator has taken sufficient measures
justifying the lifting of the prohibition order.
(6) The court shall give a direction on an application by the food business operator, if
the court thinks it proper so to do having regard to all the circumstances of the case, 40
including in particular, the conduct of the food business operator since the making of the
order; but no such application shall be entertained if it is not made-

(a) within six months after the making of the prohibition order; or
(b) within three months after the making by the food business operator of a
'6
previous application for such a direction.

F~p1anation.-For the purpose of this section,-

(i) any reference above shall apply in relation to a manager of a food business as
it applies in relation to the food business operator; and any reference to the food
business operator of the business, or to the food business eperator, shall be construed
accordingly.
(ii) "manager", in relation to a food business, means any p w o n who is entrusted
by the food business operator with the day to day running of the business, or any part
of the business.
34. (1) If the Designated Officer is satisfied that the health risk condition exists with

to respect to any food business, he may, after a notice served on the food business'operator (in

this Act referred to as an "emergency prohibition notice"), apply to the Commissioner of

Food Safety for impcsing the prohibition.

Emergency
prohibition
notices and
orkrs.

(2) If the Commissioner of Food Safety is satisfied, on the application of such an

officer, that the health risk condition exists
.. with respect to any food business, he shall, by an
rS order, impose the prohibition.
(3) The Designated Officer shall not apply for an emergency prohibition order unless,
at least one day before the date of the application, he has served notice on the food business
operator of the business of his intention to apply for the order.
(4) As soon as practicable after the making of an emergency prohibition order, the
20 Designated Officer shall require the Food Safety Officer to-

(a) serve a copy of the order on the food business operator of the business; or
(b) affix a copy of the order at a conspicuous place on such premises used for
the purpcjses of that business;
and any person who knowingly con6avenes such an order sh~allbe guilty of an offence and
25 shall be punishable with imprisonment for a term which may extend to two years and with h e
which may extend to two lakh rupees,

(5) An emergency prohibition order shall cease to have effect on the issue by the
Designated Officer of a certificate to the effect that he is satisfied that the food business
operator has taken sufficient measures for justifying the lifiing of such order.
30

(6) The Designated Officer shall issue a certificate under sub-section (-5) within seven
days of an application by the food business operator for such a certificate and on his being
not satisfied, the said officer shall give notice to the food business operator within a period
of ten days indicating the reasons for such decision.

35. he Food Authority may, by notification,require registered medical practitioners

3y canying on their profession in any local area specified in the notification, to report all
occurrences of food poisoning coming to their notice to such officer as may be specified.
36. (1) The Commissioner of Food Safety sha!i, by order, appoint the Designated
Officer, who shall not be below the rank ofa Sub-Divisional Officer, to be in- charge of food
safety administration in such area as may be specified by regulations.

40

(2) There shall be a Designated OfEcer for each district.

(3) The functions to be performed by the Designated Officer shall be as follows,
namely:( a ) to issue ar cancel license cf food business operators;

45

(b) to prohibit the sale of any alticle of food which is in contravention of the
provisions of this Act and mies and regulations made thereunder ;
( c ) to receive report and sainples of article of foods from Food Safety Officer
under his jurisdiction and get them analysed ;

Notification
of Food
Poisoning.
Designated
Officer.

(d)to make recomnendatiorls to the Commissioner nCFood Safety for sanction

to launch prosecutions in case of contraventions punishable with imprisonment ;
(i)to siznction or launch prosecutions in cases of cortraventions punishable
with fine; .

ffi to maintain record of all inspections made by Eons! Safety Officers and action 5
taken by them in the performance of rheir dulies;
(g) to get investigated any complaint which may be made in writing in respect of
any contravention of the provisions of this Act and the rules and regu!ations made
thereunder;

(h) to investigate any complaint which may be made in writing against the Food I o
Safety Oficer; and
( i ) to perform such other duties as may be entrusted by the Commissioner of
Food Safety.
Food Safety
~fiicer.

37. ( I ) The Commissioner of Food Safety shall, by notification, appoint such persons
as he thinks fit, having the qualifications prescribcd by the Central Government, as Food 15
Safety Officers for such local areas as he may assign to them for the purpose of performing
functions under this Act and the rules and regulations made thereunder.

(2) The State Government may authorize any oficer ~f the State Government having
the qualifications prescribed under sub-section (I) to perform the functions of a Fond Safety
26
Oficer within a specified jurisdiction.
Powers of
Food Safety
Officer.

38. ( I ) The Food Safety Officer may (a) take a sample-

(i) of any food, or any substance, which appears to him to be intended for
sale, or to have been sold for human consumption; or
fii) of any article of food or substance which is found by him on or in any zS
such premises;

which he has reason to believe that it may be required as evidence iii proceedings under any
of the provisions of .thisAct or of the regulations or orders made there under ; or

(b)seize any article of food which appears to the Food Safety Officer to be in
contravention of this Act or the regulations made thereunder ; and
30.
(c) keep it in the safe custody of the food business operator such article of food
after taking a sample;

and in both cases send the same for analysis to a Food Analyst for the local area within
which such sample has been taken.
Provided that wheire the Food Safety Officer keeps such article in the safe custody of 35
the food business operator, he may require the fcod business operator to execute a bond for
a sum of money equal to the value of such article with one or more sureties as the Food
Safety Oficer deems fit and the food business operator shall execute the bond accordingly.
(2) The Food Safety Officer may enter and inspect any place where article of food is
mafiufactured, or stored for sale, or s t ~ r e dfor the manufacture of any other article of food, or
exposed or exhibited for sale and where any adulterant is manufactured or kept, and take
samples of such articles of food or adulterant for analysis.
(3) Where any sample is taken, its cost ca!culated at the rate at which the article is
usually sold to the public sI~allbe paid to the person fiom whom it is taken.
(4) Where any article of food seized under clause (h)of sub-section ( I ) is of a perishable 4 (
nature and the Food Safety Officer is satisfied that such article of food is so deteriorated that

it is unfit for human consumption,the Food Safety Officer may, after giving notice in writing
to the food business operator, cause the same to be destroyed.
(5) The Food Safety Officer shall, in exercising the powers ofentry upon, and inspection
of any place under this section, follow, as far as may be, the provisions of the Code of
Criminal Procedure, 1973(2 of 1974) relating to the search or inspection of a place by a police
officer executing a search warrant issued under that Code.

(6) Any adulterant found in the possession of a manufacturer or distributor of, or

dealer in, any article of food or in any of the premises occupied by him as such and for the
possession of which he is unable to account to the satisfaction of the Food Safety Officer
and any books of account or other documents found in his possession or contiol and which
would be useful for, or relevant to, any investigation or proceeding under this Act, may be
seized. by the Food Safety Officer and a sample of such adulterant submitted for analysis to
a Food Analyst:

Provided that no such books of account or other documents shall be,seized by the
Food Safety Officer except with the previous approval of the authority to which he is
subordinate.
(7) Where the Food Safety Officer takes any action under clause (a) of sub-section (I),
sub-section (2),sub-section (4) or sub-section (6), he shall, call one or more persons to be
present at the time when such action is taken and take his or their signatures.
(8) Where any books of account or other documentsare seized under sub-section (6);
the Food Safety Officer shall, within a period not exceeding thirty days fiom the date of
seizure, return the same to the person from whom they were seized after copies thereof or
extracts therefrom as certified by that person in such manner as may be prescribed by the
Central Government have been taken:

Provided that where such person refuses to so certify and a prosecution has been
instituted against him under this Act, such books qf account or other documents shall be
returned to him only after copies thereof and extracts therefrom as certified by the court have
been taken.

(9) When any adulterant is seized under sub-section (6), the burden of proving that
such adulterant is not meant for purposes of adulteration shall be on the person from whose
possession such adulterant was seized.
(10) The Commissioner of Food Safety may from time to time issue guidelines with
regard to exercise of powers of the Food Safety Oficer, which shall be binding:

Provided that the powers of such Food Safety Officer may also be revoked for a
specified period by the Commissioner of Food Safety.
39. Any Food Safety Officer exercising powers under this Act or the rules and
regulations made thereunder who(a) vexatiously and without any reasonable ground seizes any article of food or
adulterant; or

Liability of
Food Safety
Oficer in
certain cases.

(b) commits any other act to the injury of any person without having reason to
believe that such act is necessary for the execution of his duty,

shall be guilty of an offence under this Act and shall be punishable for such offence with fine
which may extend to twenty-five thousand rupees.
40. (1) Nothing contained in this Act shall be held to prevent a purchaser of any
article of food other than a Food Safety Officer from having such article analyzed by the
Food Analyst on payment of such fees and receiving from the Food Analyst a report of his
analysis within such period as may be specified by regulations:

Purchaser
may have
food
analysed.

Provided that such purchaser shall inform the food business operator at the time of
purchase of his intention to have such article so analyzed:
Provided further that if the report of the Food Analyst shows that the article of food is
not in compliance with the Act or the rules or regulations made there under, the purchaser
shall be entitled to get refund of the fees paid by him under this section.
5(2) In case the Food Analyst finds the sample in contravention of the provisions of
this Act and rules and regulations made there under, the Food Analysts shall forward the
report to the Designated Officer to follow the procedure laid down in section 42 for prosecution.
Power of
search,
seizure,
investigation,
prosecution
and procedure
thereof.

41. (1) The Food Safety Officer may search any place, seize any article of food or
adulterant, if there is a reasonable doubt about them being involved in commission of any
offence relating to food:

10

Provided that no search shall be deemed to be irregular by reason only of the fact that
witness for the search are not inhabitants of the locality in which the place searched is
situated.
(2) Save as in this Act otherwise expressly provided, provisions ofthe Code of Criminal 15
Procedure, 1973 relating to search, seizure, summon, i~vestigationand prosecution, shall 2 of 1974.
apply, as far as may be, to all action taken by the Food Safety Officer under this Act.

Procedure for
launching
prosecution.

42. ( 1 ) The Food Safety Oficer shall be responsible for inspection of food business,
drawitig samples and sending them to Food Analyst for analysis.

(2) The Food Analyst afier receiving the sample from the Food Safety Officer shall
analyze the sample and send the analysis report mentioning method of sampling and analysis
within fourteen days to Designated Oflicer with a copy to Commissioner of Food Safety.

(3) The Designated Officer afier scrutiny of the report of Food Analyst shall decide as
to whether the contravention is punishable with imprisonment or fine only and in the case of
contravention punishable with imprisonment, he shall send his recommendations within 25
fourteen days to the Commissioner of Food Safety for sanctioning prosecution.

. (4) The Commissioner of Food Safety shall, if he so deems fit decide, within the period
presciibed by the Central Government, as per the gravity of offence, whether the matter be
referred to,(a) a court of ordinary jurisdiction in case of offences punishable with 38
imprisonment for a term upto three years; or
(6) a Special Court in case of offences punishable with imprisonment for a term
exceeding three years where such Special Court is established and in case no Special
Court is established, such cases shall be tried by a court of ordinary jurisdiction.

(5) The Commissioner of Food Safety shall communicate his decision to the Designated 35
Officer and the concerned Food Safety Officer who shall launch prosecution before courts of
ordinary jurisdiction or Special Court, as the case may be; and such communication shall
also be sent to the purchaser if the sample was taken under section 40.

Recognition
and
accreditation
of
laboratories,
research
institutions
and referral
food
laboratory.

43. (1) The Food Authority may notify food laboratories and research institutions
accredited by National Accreditation Board for Testing and Calibration Laboratories or any
other accreditation agency for the purposes of cawing out analysis of samples by the Food
Analysts under this Act.
(2) The Food Authority shall, establish or recognize by notification, one or more 4 5
referral food laboratory or laboratories to cany out the functions entrusted to the referral
food laboratory by this Act or any niles and regulations made thereunder.

(3) The Food Authority may frame regulations specifying(a) the functions of food laboratory and referral food laboratory and the local
area or areas within which such functions may be carried out;

(b) the procedure for submission to the said laboratory of samples of articles of
food for analysis or tests, the forms of the laboratory's reports thereon and the fees
payable in respect of such reports; and
(c) such other matters as may be necessary or expedient to enable the said
laboratory to carry out its fbnctions effectively.
44. The Food Authority may recognize any organization or agency for the purposes of
food safety audit and checking compliance with food safety management systems required
under this Act or the rules and regulations made thereunder.

45. The Commissioner of Food Safety may, by notification, appoint such persons as
he thinks fit, having the qualifications erescribed by the Central Government, to be Food
Analysts for such local areas as may be assigned to them by the Commissioner of Food
Safety:

Recognition
of
organisation
or agency for
food safety
audit.
Food Analysts.

Provided that no person, who has any financial interest in the manufacture or sale of
any article of food shall be appointed to be a Food Analyst under this section:
Provided fkrther that different Food Analysts may be appointed for different articles of
food.
46. (1) On receipt of a package containing a sample for analysis fiom a Food Safety
Officer or any other person, the Food Analyst shall compare the seal on the container and the
outer cover with specimen impression received separately and shall note the conditions of
the seal thereon:

Functions o f
Food Analyst.

Provided that in case a sample container received by the Food Analyst is found to be
in broken condition or unfit for analysis, he shall within a period of seven days fkom the date
ofreceipt of such sample inform the Designated Officer about the same and send requisition
to him for sending second part of the sample.
(2) The Food Analyst shall cause to be analyzed such samples of article of food as may
be sent to him by Food Safety Officer or by any other person authorised under this Act.
(3) The Food Analyst shall, within a period of fourteen days fiom the date of receipt of
any sample for analysis, send :
( i )where such sample is received under section 38 or section 47 ,to the Designated
Officer, four copies of the report indicating the method of sampling and analysis; and
(ii) where such sample is received under section 40 ,a copy of the report indicating
the method of sampling and analysis to the person who had purchased such article of
food with a copy to the Designated Officer:

Provided that in case the sample can not be analyzed within fourteen days of its
receipt, the Food Analyst shall inform the Designated Officer and the Commissioner of Food
Safety giving reasons and specifying the time to be taken for analysis.

(4)An appeal against the report of Food Analyst shall lie before the Designated Officer
who shall, if he so decides, refer the matter to the referral food laboratory as notified by the
Food Authority for opinion.
47. (1) When a Food Safety Officer takes a sample of food for analysis, he shall (a) give notice in writing of his intention to have it so analysed to the person
fiom whom he has taken the sample and to the person, if any, whose name, address and
other particulars have been disclosed ;

Sampling and
analysis.

(b) except in special cases as may be provided by rules made under this Act,
divide the sample into four parts anc! mark and seal or fasten up each part in such a
manner as its nature permits and take the signatureor thumb impression of the person
from whom the sample has been taken in such placeand in such manner as may be
5
prescribed by the Central Government:
Provided that where such person refuses to sign or put his thumb impression,
the Food Safety Officer shall call upon one or more witnesses and take his signature or
thumb impression, in lieu of the signature or thumb impression of such person;

(c) ( i ) send one of the parts for analysis to the Food Analyst under intimation to
the Designated Officer;
\a
(ii) send the remaining two parts to the Designated Oficer for keeping these in
safe custody ; and
(iii) give one part to food business operator for making available to the said
authorities, if required.

(2) When a sample of any article of food or adulterant is taken ,the Food Safety Officer 15
shall, by the immediately succeeding working day, send the sample to the Food Analyst far
the area concerned for analysis and report.
(3) Where the part of the sample sent to the Food Anaiyst is iost or damaged, the
Designated Officer shall, on a requisition made to him, by the Food Analyst or the Food
Safety Officer, despatch one of the parts of the sample sent to him, to the Food Analyst for
analysis.

20

(4) An article of food or adulterant seized, unless destroyed, shall be produced before
the Designated Officer as soon as possible and in any case not iater than seven days after
the receipt of the report of the Food Analyst:

Provided that if an application is made to the Designated Officer in this behalf by the 2 5
person from whom any article of food has been seized, the Designated Officer shall by order
in writing direct the Food Safety Officer to produce such article before him within such time
as may be specified in :he order.

(5) In case of imported articles of food, the authorized officer of the Food Authority
shall take its sample and send to the Food Analyst of notified laboratory for analysis who 3a
shall send the report within a period of five days to the authorised officer.
(6) The Designated Oficer, the Food Safety Oficer, the authorised officer and the
Food Analyst shall follow such procedure as may be specified by regulations.

General
provisions
relating to
offences.

48. (1)A person may render any article of food injurious to health by means of one or
more of fie following operations, namely(a) adding any article or substance to the food;
(6) using any article or substance as an ingredient in the preparation ofthe food;

(c) abstracting any constibents from the food; or

40

(4subjecting the food to any cther process or treatment,

wit! the knowledge that it may be soid or offered for na!e o~distributed for hma? consumption.
(2) In determining whether any food is unsafe or injurious to hesl!h, regard sha!l be
had to(a)( i ) the normal conditions of use !?f the fo'ood by the consumsr and ik havdling 45
at each stage of production, processing and disrribution,

(iQ the information provided to the consumer, including information on the label,
or other information generally available to the consumer concerning the avoidance of
specific adverse health effects from a particular food or category of foods not only to
the probable, immediate or short-term or long-term effects of that food on the health of
a person consuming it, but also on subsequent generations;
(iii) to the probable cumulative toxic effects;
(iv) to the particular health sensitivities of a specific category of consumers
where the food is intended for that category of consumers; and
(v) also to the probable cumulative effect of food of substantially the same
composition on the health of a person consuming it in ordinary quantities;
(6) the fact where the quality or purity of the article, being primary food, has
fallen below the specified standard or its constituents are present in quantities not
within the specified limits of variability, in either case, solely due to natural causes and
beyond the control of human agency, then such article shall not be deemed to be
unsafe or sub-standard or food containing extraneous matter.
Explanation.-Forthe purposes of the this section, "injury", includes any impairment,
whether permanent or temporary, and "injurious to health" shall be construed accordingly;
49. While adjudging the quantum of penalty under this Chapter, the Adjudicating
Officer or the Tribunal, as the case may be, shall have due regard to the following -

(a) the amount of gain or unfair advantage, wherever quantifiable, made as a

result of the contravention,

General
provisions
relating to
penalty.

(b) the amount of loss caused or likely to cause to any person as a result of the
contravention,
(c) the

repetitive nature of the contravention,

(4whether the contravention is without his knowledge, and

8

(e) any other relevant factor.

50. (1) Any person who sells to the purchaser's prejudice any food which is not in
compliance with the provisions of this Act or the regulations made thereunder, or of the
nature or substance or quality demanded by the purchaser, shall be liable to a penalty not
exceeding two lakh rupees.

(2) In a proceeding under sub-section (I), it shall not be a defence that the purchaser
was not prejudiced because he bought the article of food for analysis or examination.

Penalty for
selling food
not o f the
nature or
substance or
quality
demanded.

51. Any person who whether by himself or by any other person on his behalf
manufactures for sale or stores or sells or distnbutes or imports any article of food for
human consumption which is sub-standard, shall be liable to a penalty which may extend to
five 1akh;rupees;

Penalty for
sub-standard
food.

52. (1) Any person who whether by himself or by any other person on his behalf
manufactures for sale or stores or sells or distributes or imports any article of food for
human consumption which is misbranded, shall be liable to a penalty which may extend to
three lakh rupees.

Penalty for
misbranded
food.

(2) The Adjudicating Officer may issue a direction to the person found guilty of an
offence under this section, for taking corrective action to rectifL the mistake or such article
of food shall be destroyed.
53. (I) Any person who publishes, or is a party to the publicationof an advertisement,
which-

(a) falsely describes any food; or

Penalty for
misleading
advertisement.

(b) is likely to mislead as to the nature or substance or quality of any food or

gives false guarantee,
shall be liable to a penalty which may extend to ten lakh rupees.
(2) In any proceeding the fact that a label or advertisement relating to any article of
food in respect of which the contavention is alleged to have been committed contained an 5
accurate statement of the composition of the food shall not preclude the court fiom finding
that the contavention was committed.
Penalty for
food
containing
extraneous
matter.

54. Any person whether by himselfor by any other person on his behalf nanufactures
for sale or stores'or sells or distributes or imports any article of food for human consumption
containing extraneous matter, shall be liable to a penalty which may extend to one lakh I CI
rupees.

Penalty for
failure to
comply with
the directions
o f the Food
Safety
Officer.

55. If a food business operator or importer without reasonable ground, fails to comply
with the requirements of this Act or the regulations or orders issued thereunder, as directed
by the Food Safety Officer , he shall be liable to a penalty which may extend to two lakh
rupees.
IS

Penalty for
unhygienic or
unsanitary
processing or
manufacturing
o f food.

56. Any person who, whether by himself or by any o'ther person on his behalf,
manufactures or processes any article of food for human consumption under unhygienic or
unsanitary conditions, shall be liable to a penalty which may extend to one lakh rupees.

Penalty for
prossessing
adulterant.

57. (I) Subject to the provisions ofthis chapter, if any person who whether by himself
or by any other person on his behalf, imports or manufactures for sale , or stores, sells or
distribute any adulterant shall be liable-

20

(i) where such adulterant is not injurious to health, to a penalty not exceeding
two lakh rupees;

(i~')where such adulterant is injurious to health, to a penalty not exceeding ten

lakh rupees;
25
(2) In a proceeding under sub-section (I), it shall not be a defence that the accused
was holding such adulterant on behalf of any other person.
Penalty for
contraventions
for which no
specific
penalty is
provided.
punishment
for unsafe
food.

58. Whoever contravenes any provisions of this Act or the rules or regulations made
thereunder, for the contravention of which no penalty has been separately provided in this
30
Chapter, shall be liable to a penalty which may extend to two lakh rupees.

59. Any person who, whether by himself or by any other person on his behalf,
manufacturesfor sale or stores or sells or distributes or imports any article of food for human
consumption which is unsafe, shall be punishable,( i ) where such failure or contravention does not result in injury, with imprisonment
for a term which may extend to six months and also with fine which may extend to one 35lakh rupees;

(ii) where such failure or contravention results in a non-grievous injury, with

imprisonment for a term which may extend to one year and also with fine which may
extend to three lakh rupees;
(iii) where such failure or contravention results in a grievous injury, with 46
imprisonment for a term which may extend to six years and also with fine which may
extend to five lakh rupees;

(iv) where such failure or contravention results in death, with imprisonment for
a term which shall not be less than seven years but which may extend to imprisonment
for life and also with fine which shall not be less than ten lakh rupees.
60. If a person without the permission of the Food Safety Oflicer, retains, removes or

5 tampers with any food, vehicle, equipment, package or labelling or advertising material or
other thing that has been seized under this Act, shall be punishable with imprisonment for a
term which may extend to six months and also with fine which may extend to two lakh
rupees.

(0

61. If a person, in connection with a requirement or direction under this Act, provides
any information or produces any document that the person knows is false or misleading,
shall be punishable with imprisonment for a term which may extend to three months and also
with fine which may extend to two lakh rupees.

Punishment
for
interfering
with seizcd
items.

Punishment
for false
information.

62. If a person without reasonable excuse, resists, obstructs, or attempts to obstruct,

impersonate, threaten, intimidate or assault a Food Safety Officer in exercising his functions
1.5 under this Act, shall be punishable with imprisonment for a term which may extend to three
months and also with fine which may extend to one lakh rupees.

Punishment
for
obstructing or
impersonating
a Food Safety
Oficer.

63. If any person or food business operator himself or by any person on his behalf
who is required to obtain licence, manufactures, sells, stores or distribute or imports any
article of food without licence, shall be punishable with imprisonment for a term which may
20 extend to six months and also with a fine which may extend to one lakh rupees.

Punishment
for carrying
out a business
without
licence.

64. (1) If any person, after having been previously convicted of an offence punishable
under this Act subsequently commits and is convicted of the same offence, he shall be liable
to-

Punishment
for subsequent
offences.

25

(i) twice the punishment, which might have been imposed on a fmt conviction,
subject to the punishment being maximum provided for the same offence; and

(ii) a further fine on daily basis which may extend upto one lakh rupees, where
the offence is a continuing one ; and
(iii) his licence shall be cancelled.
30

(2) The Court may also cause the offender's name and place of residence, the
offence and the penalty imposed to be published at the offender's expense in such
newspapers or in such other manner as the court may direct and the expenses of such
publication shall be deemed to be part of the cost attending the conviction and shall be
recoverable in the same manner as a fine;

65. (1) Without prejudice to the other provisions ofthis Chapter, if any person whether
3S by himself or by any other person on his behalf, manufactures or sells or imports any article,
of food causing injury to the consumer or his death, it shall be lawful for the Adjudicating
Officer or as the case may be, the court to direct him to pay compensation to the victim or the
legal representative of the victim, a sum-

(a) not less than five lakh rupees in case of death;

(b) not exceeding three lakh rupees in case of grievous injury; and
(c) not exceeding one lakh rupees, in all other cases of injury.

(2) Where any person is held guilty of an offence leading to grievous injury or death,
the Adjudicating Officer or the court may cause the name and place of residence of the
person held guilty, the offence and the penalty imposed to be published at the offender's
4 5 expense in such newspapers or in such other manner as the Adjudicating Officer or the court
may direct and the expenses of such publication shall be deemed to be part of the cost
attending the conviction and shall be recoverable in the same manner as a fine.

Compensation
in case of
injury or
death of
consumer.

(3) The Adjudicating Officer or the court may also,(a) order for cancellation of licence , re-call of food from market, forfeiture of
establishment and property in case of grievous injury or death of consumer;
(b) issue prohibition orders in other cases
Offences by
companies.

66. (1) Where an offence under this Act which has been committed by .a company, 5
every person who at the time the offence was committed was in charge of, and was responsible
to , the company for the conduct of the business of the company, as well as the company,
shall be deemed to be guilty of the offence and shall be liable to be proceeded against and
punished accordingly:

Provided that where a company has different establishments or branches or different

units in any establishment or branch, the concerned Chief Executive or the person in-charge
of such establishment, branch, unit nominated by the company as responsible for food
safety shall be liable for contravention in respect of such establishment, branch or unit.

lo

Provided further that nothing contained in this sub-section shall render any such
person liable to any punishment provided in this Act, if he proves that the offence was IS
committed without his knowledge or that he exercised all due diligence to prevent the
commission of such offence.
(2) Notwithstanding anything contained in sub-section (I), where an offence under
this Act has been committed by a company and it is proved that the offence has been
committed with the consent or connivance of or is attributable to any neglect on the part of, 20
any director, manager, secretary or other officer of the company, such director, manager,
secretary or other officer shall also be deemed to be guilty of that offence and shall be liable
to be proceeded against and punished accordingly.
Explanation.-For the purpose of this section,(a) " company" means any body corporate and includes a fm or other association 2s
of individuals; and

(6)"director" in relation to a firm, means a partner in the firm.

Penalty for
contravention
of provisions
of this Act in
case of
import of
articles of
food to be in
addition to
penalties
provided
under any
other Act.

67. (1)Any person who imports any article of food which is in contravention of the
provisions of this Act, rules and regulations made thereunder, shall, in addition to any
penalty to which he may be liable under the provisions of the ForeignTrade (Development 30
and Regulation) Act, 1992 and the Customs Act, 1962 be also liable under this Act and shall 22 of 1992.
52 of 1962.
be proceeded against accordingly.

(2) Any such article of food shall be destroyed or returned to the importer, if permitted
by the competent authority under the Foreign Trade (Development and Regulation) Act,
1992 or the Customs Act, 1962, or any other Act, as the case may be.
35
CHAPTER X
ADJUDICATION AND FOOD SAFETY APPELLATE TRIBUNAL

Adjudication.

68. (1) For the purposes of adjudication under this Chapter, an officer not below the
rank of Additional District Magistrate ofthe district where the alleged offence is committed,
shall be notified by the State Government as the Adjudicating Officer for adjudication in the 4 o
manner as may be prescribed by the Central Government.

(2) The Adjudicating Officer shall, after giving the person a reasonable opportunity for
making representation in the matter, and if, on such inquiry, he is satisfied that the person has
committed the contravention of provisions of this Act or the rules or the regulations made
thereunder, impose such penalty as he thinks fit in accordance with the provisions relating to 4 5
that offence.

(3) The Adjudicating Officer shall have the powers of a civil cowt and(a) all proceedings before him shall be deemed to be judicial proceedings within
the meaning of sections 193 and 228 of the Indian Penal Code (45 of 1860);
5

(6) shall be deemed to be a court for the purposes of sections 345 and 346 of the
Code of Criminal Procedure, 1973 (2 of 1974).
(4) while adjudicating the quantum of penalty under this Chapter , tllz Adjudicating
Officer shall have due regard to the guidelines specified in section 49.

1Q

69. (1) The Commissioner of Food Safety may, by order, empower the Designated
Oficer, to accept from petty manufactllrers who himself manufacture and sell any article of
food, retailers, hawkers, itinerant vendors, temporary stall holders against whom a reasonable
belief exists that he has committed an offence or contravention against this Act, payment of
sum of money by way of composition of the offence which such person is suspected to have
committed.

Power to
offences.

(2) On the payment of such sum of money to such officer, the suspected person, if in
IScustody, shall be discharged and no further proceedings in respect of the offence shall be
taken against such person.
(3) The sum of money accepted or agreed to be accepted as composition under sub
section (I), shall not be more than one lakh rupees and due regard shall be made to the
guidelines specified in section 49:
20

Provided that no offence, for which punishment of imprisonment has been prescribed
under this Act, shall be compounded.
70. (1)The Central Government or as the case may be, the State Government may, by
notification, establish one or more tribunals to be known as the Food Safety Appellate
Tribunal to hear appeals from the decisions of the Adjudicaring Officer under section 68.

25

Establishment
of Food
Safety
Appellate
Tribunal.

(2) The Central Government or the State Government, as the case may be, shall prescribe,
the matters and areas in relation to which the Tribunal may exercise jurisdiction.

(3) The Tribunal shall consist of one person only (hereinafter referred to as the Presiding
Officer of the Tribunal) to be appointed, by notification, by the Central Government or the
State Government, as the case may be:
30

Provided that no person shall be qualified for appointment as a Presiding Oficer to the
Tribunal unless he is or has been qualified to be a District Judge.
(4) The qualifications, appointment, term of ofice, salary and allowances, resignation
and removal of the Presiding Officer shall be such as may be prescribed by the Central
Government.

35

5 o f 1908.

(5) The procedure of appeal and powers of the Tribunal shall be such as may be
prescribed by the Central Government.

71. (1) The Tribunal shall not be bound by the procedure laid down by the Code of
Civil Procedure, 1908 but shall be guided by the principles of natural justice and, subject to
the other provisions of this Act and the rules made thereunder, the Tribunal shall have
40 powers to regulate its own procedure including the place at which it shall have its sittings.

Procedure and
powers o f the
Tribunal.

(2) The Tribunal shall have, for the purposes of discharging its functions under this
Act, the same powers as are vested in a civil court under the Code of Civil Procedure, 1908,
while trying a suit, in respect of the following matters, namely:-

45

(a) summoning and enforcing the attendance of any person and examining him
on oath;

(b) requiring the discovery and production of documents or other electronic

records;

'

(c) receiving evidence on affidavits;

(4 issuing commissions for the examination of witnesses or documents;

(e) reviewing its decisions;

u> dismissingan application for default or deciding it ex -parte;

(g) any other matter which may be prescribed by the Central Government.

(3) Every proceeding before the Tribunal shall be deemed to be a judicial proceeding
within the meaning of sections 193 and 228, and for the purposes of section 196 ofthe Indian
Penal Code, shall be deemed to be a civil court for all the purposes of section 195 and Chapter
XXVI of the Code of Criminal Procedure, 1973.

5
45 of 1860.
2 of 1974.

(4) The appeliant may either appear in person or authorize one or more legal practitioners I o
or any of its officers to represent his case before the Tribunal.

(5) The provisions of the Limitation Act, 1963, sha!l, except as otherwise provided in
this Act, apply to an appeal made to the Tribun~l.

36 of 1963.

(6)Any person aggrieved by any decision or order of the Tribunal may file an appeal
to the High Court within sixty days from the date of communication of the decision or order 1 5

of the Tribunal to him on any question of fact or law arising out of such order:

Provided that the High Court may, if it is satisfied that the appellant was prevented by
sufficient cause from filing the appezl within the said period, allow it to be filed within a
hrther period not exceeding sixty days.
Civil court
have
jurisdiction.

72. No civil court shall have jurisdiciion to entertain any suit or proceeding in respect 2 0
of any matter which an Adjudicating Officer or the Tribunai is empowered by or under this
,4ct to deten-ninc and no injunction shall be granted by any court or other authority in
respect of any action taken or to be taken in pursuance of any power conferred by or under
this Ac?.

Power of

73. Notwithstanding anything contained in the Code of Criminal Procedure, 1973, all ~ ' 2of 1974.
offenoes not triable by a Special Court, shall be tried in a stunmary way by a Judicial Magistrate
of the first class or by a Metropolitan Magistrate and the provisions of sections 262 to 265
(both inclusive) of the said Code shall, as far as may be, apply to such a trial:

'O

'v

cases
summarily.

Provided that in the case of any conviction in a summary trial under this section, it
shall be lawhi for the Magistrate to pass a sentence of imprisonmentfor a term not exceeding 30
one year:
Provided further that when at the commencement of, or in the course of, a summary
trial under this section, it appears to the Magistrate that the nature of the case is such that a
sentence of imprisonment for a term exceeding one year may have to be passed or that it is,
for any other reason, undesirable to try the case summarily, the Magistrate shall after hearing 32
the parties, record an order to that effect and thereafter recall any witness who may have
been examined and proceed to hear or rehear the case in the manner provided by the said
Code.
Special courts
"d "blic
Prosecutor

74. (I) Notwithstanding anything contained in this Act or in the Code of Criminal
Procedure, 1973, the Central Government or the State Government in their respective'cn2 of 1974.
jurisdictions may, if consider expedient and necessary in the public interest, for the purposes
of the trial of offences relating to grievous injury or death ofthe consumer for which punishment
of imprisonment for more than three years has been prescribed under this Act, constitute, by
notification in the Official Gazette, as many Special Courts with the concurrence ofthe Chief
Justice of the High Court as mzy be necessary for such area or areas and for exercising such 4 5
jurisdiction, as may be specified in the notification.

(2) A Special Court may, on its own motion, or on an application made by the Public
Prosecutor and if it considers it expedient or deskable so to do, sit for any of its proceedings
at any place other than its ordinary place of sitting.
5

(3) The trial under this Act of any offence by a Special Court shall have precedence
over the trial of any other case against the accused in any other court (not being a Special
Court) and shall be concluded in preference to the trial of suck other case and accordingly
the trial of such other case shall remain in abeyance.

(qFor every Special Court, the Central Government or the State Government, as the
case may be, shall appoint a person to be the Public Prosecutor and may appoint more than
l o one person to be the Additional Public Prosecutors:
Provided that the Central Government or the State Government, as the case may be,
may also appoint for any case or class or group of cases, a Special Public Prosecutor.
(5) A person shall not be qualified to be appointed as a Public Prosecutor or an
Additional Public Prosecutor or a Special Public Prosecutor under this section ilnless he has
IS been in practice as an Advocate for not less than seven years or has held any post, for a
period of not less than seven years, under the Union or a State, requiring special knowledge
of law.
75. Where, after taking cognizance of any offence, a Special Court is of the opinion
that the offence is not triable by it, it shall, notwithstanding that it has no jurisdiction to try
20 such offence, transfer the case for the trial of such offence to any court having jurisdiction
under the Code of Criminal Procedure, 1973 (2 of 1974) and the court to which the case is
transferred may proceed with the trial of the offence as if it had taken cognizance of the
offence.

Power to
transfer cases
to regular
courts.

76. (I) Any person aggrieved by a decision or order of a Special Court may, on payment
2 5 of such fee as may be prescribed by the Central Government and after depositing the amount,

Appeal

if any, imposed by way of penalty, compensation or damage under this Act, within forty-five
days from the date on which the order was served, prefer an appeal to the High Court:
Provided that the High Court may entertain any appeal after the expiry of the said
period of forty-five days, if it is satisfied that the appellant was prevented by sufficient cause
30 for filing the appeal within the said period.
(2) An appeal preferred under this section shall be disposed of by the ~ i g h ' c o u rby
t a
bench of not less than two judges.
77. Notwithstanding anything contained in this Act, no court shall take cognizance of
an offence under this Act after the exphy of the period of one year from the date of commission
35 of an offence:

Time limit
for
Prosecutions

Provided that the Commissioner of Food Safety may, for reasons to be recorded in
writing, approve prosecution within an extended period of upto three years.
78. Where at any time during the trial of any offence under this Act alleged to have
been committed by any person, not being the importer, manufacturer, distributor or dealer of
bo any article of food, the court, is satisfied, on the evidence adduced before it, that such
importer, manufacturer, distributor or dealer is also concerned with that offence, then the
court may, notwithstanding anything contained in sub-section (3) of section 319 ofthe Code
2 of 1974.
of Criminal Procedure, 1973, or in section 71, proceed against him as though a prosecution
has been instituted under this Act.
2 of 1974.

79. Notwithstandinganythiig contained in section 29 of the Code ofcriminal Procedure,

49
1973, it shall be lawkl for the court of ordinary jurisdiction to pass any sentence authorised
by this Act, except a sentence of imprisonment for a term exceeding six years in excess of his
powers under the said section..

Power of
court to
implead
manufacturer,
etc.

Magistrate's
power to
impose
enhanced
punishment.

Defences
which may or
may not be
allowed in
prosecution
under this
~ct:

80. (A)
. . Defence relating
- to -publication of advertisements-

( I ) In any proceeding for an offence under this Act in relation to the publication
of an advertisement, it is a defence for a person to prove that the person carried on the
business of publishing or arranging for the publication of advertisements and that the
person published or arranged for the publication of the advertisement in question in 5
the ordinary course of that business.
(2) clause ( I ) does not apply if the person:
(a)should reasonably have known that the publication ofthe advertisement
was an offence; or
(b)had previously been informed in writing by the relevant authority that I o
publication of such an advertisement would constitute an offence; or
(c) is the Food business operator or is otherwise engaged in the conduct
of a food business for which the advertisements concerned were published.
(B) Defence of due diligence(?} In any proceedings for an offence , it is a defence if it is proved that the I Y
person took all reasonsb!~precautions and exercised al! due diligence to prevent the
commission of the offence by such person or by another person under the person's
control.

(2) Without limiting the ways in which a person may satis@the requirements of
20
clause ( I ) , a person satisfies thnze requirements if it is proved:
(a) that the con~rnissicrnorrhe offence was due to(!) an anc? ar default qf another person; or
(11')

reliance on information supplied by another person; and

(h) (9the penou carried out all such checks of t!re food concerned as were
25
aeasonabte in sll the circi~nstaricen;or
(ii) it was reasonable in all the circumstances to rely on checks carried out
by the person who supplied such food to the person; and

(c)that the person did not import the food into the jurisdiction from another
country; and

(4in the case of an offence involving the sale of food, that-

30

( i ) the person sold the food in the same condition as and when the
person purchased it, or
(r'i) the person sold the food in a different condition to that in

which the person prchased it, but that the difference did not result in any
contravention of this Act or the rules and regulations made thereunder, and 35
(e) that the person did not know and had no reason to suspect at the time
of commission of the alleged offence that the person's act or omission would
constitute an offence under the relevant section.

(3) In sub-clause (a) of clause (t),another person does not include a person
who was46

(a) an employee or agent of the defendant, or

(b) in the case of a defendant which is a company, a director, employee or
agent of that company.

(4) Without limiting the ways in which a person may satisfy the requirements of
clauses (I) and item ( i ) of sub-clause (6) of clause (Z), a person may satisfy those
requirements by proving that-

(a) in the case of an offence relating to a food business for which a food
safety programme is required to be prepared in accordance with the regulations,
the person complied with a food safety programme for the food business that
complies with the requirements of the regulations, or

(6) in any other case, the person complied with a scheme (for example, a
quality assurance programme or an industry code of practice) that was(i) designed to manage food safety hazards and based on national
or international standards, codes or guidelines designed for that purpose,
and
(ii) documented in some manner.

(C) Defence of mistaken and reasonable belief not available15

In any proceedings for an offence under the provisions of this Act, it is no defence
that the defendant had a mistaken but reasonable belief as to the facts that constituted the
offence.
(D) Defence in respect of handling food-

In proceedings for an offence under section 56, it is a defence if it is proved that the
20 person caused the food to which the offence relates to be destroyed or otherwise disposed

of immediately after the food was handled in the manner that was likely to render it unsafe.
(E) Defences of significance of the nature, substance or quality of food-

It shall be no defence in a prosecution for an offence pertaining to the sale of any

unsafe or misbranded article of food to allege merely that the food business operator was
2 5 ignorant of the nature, substance or quality of the food sold by him or that the purchaser
having purchased any article for analysis was not prejudiced by the sale.

30

81. (1) The Food Authority shall prepare, in such form and at such time in each
financial year as may be prescribed by the Central Government , its budget for the next
financial year, showing the estimated receipts and expenditure of the Food Authority and
forward the same to the Central Government.

Budget of
Food
Authority.

(2) The Food Authority with the prior approval of the Central Government , shall
adopt financial regulation which specifies in particular, the procedure for drawing up and
35 implementing the Authority's budget.
82. (1) The Central Government may, after due appropriation, make to the Food
Authority grants of such sumsof money as the Central Government may think fit.

Finances of
the Food
Authority.

(2) The Food Authority on the recommendation of the Central Advisory Committee
shall specifL a graded fee from licensed food business operator ,accredited laboratories or
LID food safety auditors to be charged by the Commissioner of Food Safety.
83. (1) The Food Authority shall maintain proper accounts and relevant records and
prepare an annual statement of accounts in such form as may be prescribed by the Central
Government in consultation with the Comptroller and Auditor General of India.
(2) The Comptroller and Auditor-General and any person appointed by him in

45 connection with the audit of the accounts of the Food Authority under this Act shall have
the same rights and privileges and authority in connection with such audit as the Comptroller

Accounts and

Audit o f Food
Authority.

and Auditor General generally has in connection with the audit of Government accounts and,
in particular, shall have the right to demand the production of books, accounts, connected
vouchers and other documents and papers and to inspect any of the offices of the Food
Authority.
(3) The accounts of the Food Authority , as certified by the Comptroller and Auditor 5
General or any other person appointed by him in this behalf, together with the audit report
thereon shall be forwarded annually to the Central Government by the Food Authority and
the Central Government shall cause the audit report to be laid, as soon as may be after it is
received, before each House of Parliament.
Annual report
o f Food
Authority.

84. (1) The Food Authority shall prepare once every year, in such form and at such lo
time as may be prescribed by the central Government, an annual report giving a summary of
its activities during the previous year and copies of the report shall be forwarded to the
Central Government and State Governments.

(2)A copy of the report received under sub-section (I) shall be laid, as soon as may be
IS
after it is received, before each House of Parliament.
CHAPTER XI1

Power o f
Central
Government
to issue
directions to
Food
Authority and
obtain reports
and returns.

85. (I) Without prejudice to the foregoing provisions of this Act, the Food Authority
shall, in exercise of its powers and in performance of its functions under this Act, be bound
by such directions on questions of policy, other than those relating to technical and 20
administrative matters, as the Central Government may give in writing to it from time to time:
Provided that the Food Authority shall, as far as practicable, be given an opportunity
to express its views before any direction is given under this sub-section.

(2) 1f any dispute arises between the Central Government and the Food Authority as to
whether a question is or is not a question of policy, the decision of the Central Government 95
thereon shall be final.
(3) The Food Authority shall furnish to the Central Government such returns or other
information with respect to its activities as the Central Government may, from time to time,
require.

Power o f
Central
Government
to give
directions to
State
Governments.

86. The Central Government may give suchdirections, as it may deem necessary, to a 30
State Government for carrying out all or any of the provisions of this Act and the State
Government shall comply with such directions.

Members,
off~cerso f
Food
Authority
and
Commissioner
o f Food
Safety to be
public
servants

87. The Members, officers of the Food Authority and the Commissioners of Food
Safety and their officers shall be deemed, when acting or purporting to act in pursuance of
any of the provisions of this Act, to be public servants within the meaning of section 2 1 of $45 o f 1860.
the Indian Penal Code.

Protection o f
action taken
in good faith.

88. No suit, prosecution or other legal proceedings shall lie against the Central
Government, the State Government, the Food Authority and other bodies constituted under
this Act or any officer of the Central Government, the State Government or any member,
officer or other employee of such Authority and bodies or any other officer acting under this 40
Act for anything which is in good faith done or intended to be done under this Act or the
rules or regulations made thereunder.

89, The provisions of this Act shall have effect notwithstanding mything inconsistent
therewith contained in any other law for the time being in force or in any instrume3t having
effect by virtue of any law other than this Act.

Overriding
effect of this
Act over all
other food
related laws.

90. On and from the date of establishment of the Food Authority, every employee
5 holding office under the Central GovernmentAgencies administering food h w s immediately
before that dateshall bold his office in the Food Authority by thesame tenureand upon the
same terns and conditions of service including remuneration, leave, provident fund,
retirement and other terminal benefits as he would have held such office if the Food Authority
had not been established and sbsll continue to do so as an employee of the F o d Authority or
I 0 utltil the expiry of the period of six months from that date ifsuch employee opts not to be the
eniployee &the Food Authority.

Transfer of
existing
employees of
Central
Government
Agencies
governing
various food
related Acts
or Orders to
the Food
Authority.

91. (1) Tile Ccntra! Government may, by notitication E

n the OSctai Gazette, m?ke rules
for carrying oct the provisions of this Act.

(2) In particclar, and without prejudice to the generality ofthe foregoing power, such
15 rules may provide for all or any of the foliowing matters, name1.i:-

( a ) salary, terms and conditions of service of Chairperson and Members other

than ex officio Members under sub-section (2) and the manner of s~hscribingto an
oath of office and secrecy under sub-section (3) of section 7;
( h ) oualification of Food Safety Officer under sub-section ( I ) of section 37;
2a

jc ) the mafiner of taking the extract of documer!ts seized under sub-clause (8) of
section 38;

(4determination of cases for referring to appropriate Courts and time frsme for
such determination under sub-section ( 4 ) of section 42;
(e) qua!ifications of Food Analysts under sectiorl45;
2.

(f) the manner of sending sample for ana!ysis and details of the ~rccedureto be
followed in this regard under sub-section ( I ) of section 47;
(g) the procedure to be followed in adiudication of cases under sub-section ( I )
of section 68;

30

(h)qualifications , terms of ofice, resignation and removal of Presiding Officer

under sub-section ( 4 ) , the procedure of appeal and powers of Tribunal under subsection (5) of section 70;
(i) any other matter relating to procedure and powers of Tribunal under clause
(g)of sub-section (2 ) of section 7 1 ;
( j ) the fee to be paid for preferring an appeal to the High Court under sub-section

35

(1)of section 76;

(k) form and time of preparing budget under sub-section(\) of section 8 1 ;

(I) form and statement of accounts under sub-section (I) of section 83 ;

(m)the form and time for preparing annual report by Food Authority under subsection(1) of section 84 ; and

40

(n) any other matter which is required to be, or may be , prescribed or in respect
of which provision is to be made by rules by the Central Government.

Power o f
Central
Government
to make mles.

Power o f
Food
Authority to
make
regulations.

92. ( 1 ) The Food Authority may, with the previous approval of the Central Government
and after previous publication, by notification, make regulations consistent with this Act
and the rules made thereunder to cany out the provisions of thfs Act.
( 2 ) In particular, and without prejudice to the generality of the foregoing power, such
regulations may provide for all or any of the following matters, namely:5
(a) salaries and other conditions of service of officers and other employees of
the Food Authority under sub-section ( 3 ) of section 9;

(b) rules of procedure for transaction of business under sub-section ( 5 ) of

section 1 1;
(c) other functions of the Central Advisory Committee under sub-section (2) of lo
section 12;

(4procedure of Scientific Committee and Panels under sub-section ( 4 )ofsection

15;
( e ) notifying standards and guidelines in relation to articles of food meant for
human consumption under sub-section ( 2 ) of section 16;

u> procedure to be followed by Food Authority for transaction of business at its

meetings under sub-section ( I ) of section 17;
(g) making or amending regulations in view of urgency concerning food safety
or public health under clause (4of sub-section ( 2 ) of section 18;

(h) limits of additives under section 19;

2.0

( i ) limits of quantities of contaminants , toxic substance and heavy metals, etc.

under section 20;
(j)tolerance limit of pesticides, veterinary drugs residues, etc, under section 2 1;

( k ) the manner of marking and labelling of foods under section 23;

(I) form in which guarantee shall be given under sub-section (4) of section 26;

3-5

(m) conditions and guidelines relating to food recall procedures under subsection ( 4 ) of section 28;

(n) regulations relating to functioning of Food Safety Officer under sub-section

( 5 ) of section 29;
(0)notifying procedure for the licensing and registration of food business for 30
the manufacture, processing or sale of safe food, the fees payable therefor, the deposit
of any sum as security for the performance of the conditions of licensing and the
circumstances under which such license or security may be cancelled or forfeited
under section 3 1 ;

@) the respective areas of which the Designated Officer shall be in-charge for 3C
food safety administration under sub-section ( I ) of section 36;

(q) procedure in getting food analysed, details of fees , etc, under sub-section
( I ) of section 40;
( r ) functions, procedure to be followed by food laboratories under sub-section
40
( 3 ) of section 43;
(s)

procedure to be followed by officials under sub-section (6) of section 47;

( t ) financial regulations to be adopted by the Food Authority in drawing up its

budget under sub-section (2) of section 8 1 ;

(u) issue guidelines or directions for participation in Codex Meetings and

preparation of response to Codex matters; and

4s

(v) any other matter which is required to be, or may be, specified by regulations
or in respect of which provision is to be made by regulations.

93. Every rule and every regulation made under this Act shall be laid, as soon as may
be after it is made, before each House of Parliament, while it is in session, for a total period
of thirty days which may be comprised in one session or in two or more successive sessions,
and if, before the expiry of the session immediately following the session or the successive
sessions aforesaid, both Houses agree in making any modification in the rule or regulation or
both Houses agree that the rule or regulation should not be made, the rule or regulation shall
thereafter have effect only in such modified form or be of no effect, as the case may be; so,
however, that any such modification or annulment shall be without prejudice to the validity
of anything previously done under that rule or regulation.

Laying o f
ru!es and
regulations
before
Parliament.

94. ( 1 ) Subject to the powers of the Central Government and the Food Authority to
make rules and regulations respectively, the State Govenunent may, after previous publication
and with the previous approval of the Food Authority, by notification in the Official Gazette,
make rules to cany out the functions and duties assigned to the State Government .and the
State Commissioner of Food Safety under this Act and the rules and regulations made
thereunder.

Power o f
State
Government
to make rules

.
(2) In particular and without prejudice to the generality of the foregoing power, such
rules may provide for all or any ofthe following matters, namely :-

( a )other functions of the Commissioner of Food Safety under clause (n of subsection ( 2) of section 30;
(b) earmarking a fund and the manner in which reward shall be paid to a person
rendering assistance in detection of offence or apprehension of offender under section
95; and
(c) any other matter which is required to be, or may be prescribed or in respect of
which provision is to be made by rules by the State Government.

(3) Every rule made by the State Government under this Act shall be laid, as soon as
may be after it is made, before each House of the State Legislature where it consists of two
Houses or where such State Legislature consists of one House, before that House .
95. The State Government may empower the Commissioner of Food Safety to order
payment of reward to be paid to a person who renders assistance in the detection of the
offence or the apprehension of the offender, from such fund and in such manner as may be
prescribed by the state Government.

Reward by
State
Government.

96. A penalty imposed under this Act, if it is not paid, shall be recovered as an arrear
of land revenue and the defaulters licence shall be s~spendedtill the penalty is paid.

Recovery of
penalty.

97. (1) With effect from such date as the Central Government may appoint in this -Repeal and
savings.
behalf, the enactments specified in the Second Schedule shall stand repealed:

Provided that such repeal shall not affect :( i ) the previous operations of the enactments under .repeal or anything duly
done or suffered thereunder; or
(ii) any right, privilege, obligation or liabiiity acquired, accrued or incurred under
any of the enactments under repeal; or
.

(iii) any penalty, forfeiture or punishment incurred in respect of any offences

committed against the enactments under repeal ; or

(iv) any investigation or remedy in respect of any such penalty , forfeiture or

punishment,
and any such investigation, legal proceedings or remedy may be instituted , continued or
enforced and any such penalty, forfeiture or punishment may be imposed, as if this Act had
not been passed:

(2) If there is ar.y other law for the time being in force in any State. corresponding to
this Act, the same shall upon the commencement of this Act. stand repealed and in such
case, the provisions of section 6 of the General Clauses Act. 1897 shall apply as if sgch
provisions of tile State law had been repealed.

I(J

111

1847

(3) Notwithstanding :?e repeal or modification of the aforesaid enactments, the 5

licences issued under any si~chenactment. which are in f ~ r c on
e :he date ot'commencernent
ofthis Act, shal! continue to be in force till the date of their expiry for all purposes. as if they
had been issuec! under the provisions ofthis Act nr the rules or regulations tilade thereunder.
(4)Notwithstandinganything corltaincd in 3ny ott!:.r 1%1.\, Tor the time being ir: force. no
court shall take cognizance ofan nf5i';lce under the repi.i~!edAci after tlie expiry of'a period : G
ofthree years from the date orthe commencelnent o!'tfiih Act .
Transitory
provisions for
food
standards.

98. Notwithstanding !he repfa1 of the enactnient and Orders specitied in the Second
Schedule the standards, safely requiremenr~and other provisions of the Acts and t.he rulcs
and regulations made thereunder and Orders listed in that Schcd~ileshall continue to be in
force'and operate till new standards arc specified ur,der this Act or rules and regulastionr; : T
made thereunder:
Provided that anytl~ingdone or any action :ahen under rhe enactment and Orders
under repeal sha!l be dezmed to have becn done or taken under the corresponding p r ~ i s i o n s
of this Act and shall continue in force accnrdrngly ur:less and until wperseded by anything
2c
done or-by any action taken under this Act:

Milk and Milk

Products
Order, 1992
>hal! he
deemed :o be
regulations
made under
this Act
Amendments
to the Infant
Milk
Substit~:tc.s,
Feeding
Boltles and
!nfant Foods
(Regulation of
Production,
Suppiy a i d
Distribut~on)
Act, 1992.

99. (!)On and from the date ofcomn~encementofthis Act. the Milk and Milk Products
Order, !992 issued under the Essential Commodities Act, 1955 shall be deemed to be the Milk
and Milk Products Regulations,l992 issued b?. the Food Authority under this Act.

(2) The F o ~ Authority

d
!nay, with the previous approval of the Central (;o\lemment
and after previous p?~blicatic~n,
by notification. arneild the regulations specified ir? sub- 2.5
section ( I ) to carry out the purposes of this Aci.

100. As from the sppainted day, the provisions of the Infant Milk Substitutes, Feeding
Bottles and Ir,Cznt Foods (Regulation of Production. Supply and Distribution) Act, 1992 4 1 of
(herein referred to as the principal Act) shall appiy subject to the following amendments,
name!y :--30
(a) throughout !he principal Act, any reference to "the Prevention of the Food
Adulteration Act, 1954" shall be substituted by reference to "the Food Safety and
Standards Act, 2005"

37 of

1992.

1954

(b) in section 12 of the principa! Act. tile reference to "any Food Inspector
appointed under section. 9 ofthe Prevenrion of the Food Adulteration Act, 1954" shall35 37 of 1954.
he substituted by reference to "any Food Safety Qfficer appointed under the Food
Act, 2005" ;
Safety and Sta~~dards

(c) throughout the principal Act, any reference to "Food Inspector" shall be
substituted by the expression "the-Food Safety Officer"; and

(6)in section 2 1 of the principal Act, ir? sub-section ( I ) , the reference to clause 4 u
( a )shall be substituted by the following, namely:" (a)the Designated Officer or tne Food Safety Oficer directed under subsection (5) of section 42 of the Food Safety and Standards Act, 2005 or '' ;

Power to
reniove
dificulties

of 195%

101. (I) If any difficulty arises in giving effect to the provisions ofthis Act, the Central
Government ma); by order published in the Official Gazette, make such provisions not 4 5
inconsistent with the provisions of this Act, as may appear to be necessary, for removing the
difiiculty :

Provided that no order shall be made under this section after the expiry ofthe period of
three years from the date of commencement of this Act.

(2) Evety order made under this section shall be laid, as soon as may be after it is made,
before each House of Parliament.

FIRST SCHEDULE
[ See section 5 ( I ) (e) ]

Zone I
1 . Andhra Pradesh,
2. Assam,
3. Bihar,
4. Gujarat,

5. Kerala,

6. Madhya Pradesh,
7. Tanil Nadu.

Zone I1
1. Maharashtra,

2. Karnataka,
3. Orissa,
4. Punjah,

5. Rajasthan,

6. Uttar Pradesh,
7. West Bengal.

Zone 111

1 . Jamrnu and Kashrnir,

2. Nagaland,
3. Haryana,
4. Himachal Pradesh,

5. Manipur.

6. Tripura,
7. Meghalaya.

Zone IV
1 . Sikkim,

2. Mizoram,
3. Arunachal Pradesh,

4. Goa,
5. Chattisgarh,

6. Uttaranchal,

7. Jharkhand.

Zone V
1. Delhi,

2. Andaman and Nicobar Islands,

3. Lakshadweep,
4. Dadra and Nagar Haveli,
5. Daman and Diu,
6. Pondicherry,
7. Chandigarh.

SECOND !XHEDULE
(See section 97)
1. The Prevention of Food Adulteration Act, 1954 (37 of 1954).
2. The Fruit Products Order, 1955.
3. The Meat Food Products Order, 1973.
4. The Vegetable Oil Products (control) Order, 1947.

5. The Edible Oils Packaging (Regulation)Order, 1998.

6. The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control)Order, 1967.

7. The Milk and Milk Products Order, 1992.

8. Any other order issued under the Essential Commodities Act, 1955 ( 10 of 1955)
relating to food.

Preliminary Draft: Unedited Version

Institutional and Legal Framework of

Food Safety Regulations in India

Country Paper of the Research Project

International Food Safety Regulations

and Processed Food Exports from Developing
Countries: A Comparative Study of India and Thailand

Submitted for the

New Delhi Workshop (March 2003)

Sponsored by
Australian Centre for International
Agricultural Research (ACIAR), Canberra
and organized by

Research and Information System for the

Non-Aligned and Other Developing Countries
Core-IV-B Fourth Floor, India Habitat Centre
Lodhi Road, New Delhi-110 003
Tel: 2468 2177-80
E-mail: spsindia@indiatimes.com

Institutional and Legal Framework of

Food Safety Regulations in India

R. Mehta1
J. George2

1.

Senior Fellow and India Team Leader, RIS, New Delhi-110 003

2.

Senior Consultant, RIS, New Delhi-110 003

--------------------------------This country paper has been produced as part of ACIAR Research Project International Food Safety
Regulations and Processed Food Exports from Developing Countries: A Comparative Study of India and
Thailand.
Valuable inputs were received from participants of AU-TU Bangkok Conference (1-3 October
2002) and are gratefully acknowledged.
A special thank to Mr. S.N. Menon, IAS, Additional Secretary,
Ministry of Commerce and Chairman Research Advisory Committee for the current study and Ms. Shashi
Sareen, Director, EIC for elucidating many institutional and legal dimensions of SPS that have found reflection
in the paper. Tons of thanks to Mr. S.K. Singh and Mr. M. Saqib for allowing to use some of the product
specific inputs contributed by them.
All correspondence may please be addressed to Project Leader of India Team: Dr Rajesh Mehta,
Research and Information System for the Non-Aligned and Other Developing Countries, Core-IVB, Fourth
Floor, India Habitat Centre, Lodhi Road, New Delhi-110 003.
E-mail: spsindia@indiatimes.com

Units of Conversions
1 Lakh = 100,000
1 Crore =1,00,00,000
1 Million = 10 lakh
1 Billion = 100 crores
1 US$ = Rs 47.53 (2001-02)
--------Indian Financial Year = April-March
Glossary

AA:

Aquaculture Authority

ACIAR:

Australian Centre for International Agricultural Research

APEDA:

Agricultural and Processed Food Products Export Development Authority

AQIS:

Australian Quarantine and Inspection Services

BIS:

Bureau of Indian Standards

CCFS:

Central Committee of Food Safety

CCP:

Critical Control Point

CEPAC:

Central Fruit Products Advisory Committee

CIFTI:

Central Food Technological Research Institute

CII:

Confederation of Indian Industries

CRZ:

Coastal Regulation Zone

CWI:

Consignment wise Inspection

DMI:

Directorate of Marketing and Inspection

EIAs:

Export Inspection Agencies

EIC:

Export Inspection Council

EOU:

Export Oriented Units

ETP:

Effluent Treatment Plant

EXIM:

Export and Import Policy of India

F&FP:

Fish and Fishery Products

FDA:

Food and Drug Administration

FICCI:

Federation of Indian Chambers of Commerce and Industry

FSMSC:

Food Safety Management Systems based Certification

FYM:

Farm Yard Manure

GAP:

Good Agricultural Practices

GATT:

General Agreement on Tariffs and Trade

GMPs:

Good Manufacturing Practices

HACCP:

Hazard Analysis Critical Control Point

ICAR:

Indian Council of Agricultural Research

ICPM:

Interim Commission on Phytosanitary Measures

IPPC:

International Plant Protection Convention

IPQC:

Process Quality Control (IPQC) System

ISC:

International Standards Certification

ISIC:

International Standard Industrial Classification

i

ISO:

International Standards Organisation

JECFA:

Joint Expert Committee on Food Additives

OGL:

Open General License

OIE:

Office International des Epizooties

MFPI:

Ministry of Food Processing Industry

MFPO:

Meat Food Products Order

MMPO:

Milk & Milk Product Control Order

MPEDA:

Marine Products Export Development Authority

NAFED:

National Agricultural Co-operative Marketing Federation of India

NCRM:

National Research Centre for Mushroom

NEERI:

National Environmental Engineering Research Institute

NPPO:

National Plant Protection Organisation

NPR-PPMS:

Non-Product-Related Process and Production Methods

NSF:

National Sanitation Foundation

PFA:

Prevention of Food Adulteration Act

PPB:

Parts Per Billion

PPM:

Parts Per Million

QMS:

Quality Management Systems

RPPO:

Regional Plant Protection Organisation

SPS:

Sanitary and Phytosanitary Measures

SGS:

Societe Generale De Surveillance

TBT:

Technical Barriers to Trade

TRIMS:

Trade Related Investment Measures

USDA:

US Department of Agriculture

VAT:

Value Added Tax

WTO:

World Trade Organisation

ii

Contents
I.

Introduction

II.

Domestic Institutions

II.1

Structure and Functional Dimension

II.2

Relevant Legislations and Institutional Set-up

III.

IV.

V.

International Institutions

World Trade Organization (WTO)

International Standards Organization (ISO)

Codex Alimentarius Commission (Codex)

HACCP

Office International des Epizooties (OIE)

International Plant Protection Convention (IPPC)

Implementation of SPS Agreement

10

IV.1

National Notification Authority (NNA) and Enquiry Point

10

IV.2

SPS Committee Meeting in Geneva

10

IV.3

Technicalities of SPS

12

IV.4

Product Specific Experience

12

IV.4.1

Poultry

12

IV.4.2

Shrimps

17

IV.4.3

Mango Pulp

17

IV.4.4

Mushroom

19

Conclusion

21

Figure I.1

Non-Tariff Barriers to Market Access

Figure I.2

What is SPS Compliance?

Figure II.1

Linkages of Various Institutions in Food Processing

Figure IV.1

Typical Structure of Broilers Industry and Different Stag es

15

Of Supply Chain in India

Figure IV.2

Typical Structure of Layers Industry and Stages of Supply Chain

16

In India
Figure IV.3

Flow Chart of Mango Processing Industry

19

Annexure I:

Some Notes on Import Policy as Announced Under EXIM Policy, April 2002

22

Annexure II:

Present State of Current Food Safety Regulations in India with Special

Reference to Processed Food Sector

23

Annexure III:

Basic Structure of the Integrated Food Law being considered by the Government

27

Annexure IV:

About EIC (Source: www.eicindia.org/eic/about-main.htm)

30

iii

Institutional and Legal Framework of

Food Safety Regulations in India
I.

INTRODUCTION

The multilateral trade agreements to be effective and functional enshrined in itself a robust
institutional and legal framework. Since the agricultural sector for the first time was being brought under the
Uruguay Round of negotiations, it was indeed a challenging task to make a blueprint for institutional and legal
framework. The challenges became more complex with the realisation that a majority of the WTO members
have a domestic economy that is predominantly driven by the agricultural sector and that the linking
mechanism with the industrial processing sector on the one hand and the exports markets on the other was
extremely weak or non-existent.
The incorporation of food safety regulations as part of the broader
Agreement, hence, is a welcome initiative.
The sanitary and phytosanitary agreement concerns the
application of food safety, animal and plant health regulations and is integrated with the agreement on
agriculture.
The fear that the sanitary and phytosanitary (SPS) measures may be used for crafting trade distortion
and used for protectionist ends, the Agreement on the Application of Sanitary and Phytosanitary Measures
(SPS Agreement) came to lay added emphasis on institutional and legal mechanisms across a wide spectrum
of WTO member countries.
Having recognised that many member countries would face exogenous roadblocks and hindrances on
account of food science and food safety considerations among others, each Article of SPS Agreement and the
Annex appears to suggest a foundation for formulation and application of regulatory mechanism within the
national territorial boundaries.
Therefore, issues of harmonization, equivalence, transparency, technical
assistance and processes for dispute settlement have been specifically addressed albeit on the existing
institutional and legal endowments in a member country.
Truly stating the primary objective of WTO Agreement being removal of market distorting measures
and enhancing market access, the SPS Agreement is perceived to be one of the six non-tariff barriers to
market access (Figure I.1). Interestingly, each of the six measures has a unique institutional set-up in as
much as the trade dimensions are concerned. Another modification to these set-ups would be stipulation of
the domestic market regulatory measures.

Figure 1.1

Non-Tariff Barriers to Market Access

Registration,
Documentations &
Custom Formalities

SPS

Technical
Barriers to Trade
(TBT)

Market Access

Transportation
and Transit
Formalities

Investment
and Financial
Matters

International
Trade Rules

Please quote IFSRSS/RM-JG-RIS-HYD

Email: spsindia@indiatimes.com

It has become mandatory to become SPS compliant if market access to many member countries are
sought. Thus, various Articles of SPS Agreements come into force. A graphical representation however, is,
provided in Figure I.2 below. The finer details of these Articles will be discussed in subsequent sections.

Figure 1.2

WHAT IS SPS COMPLIANCE?

Implementations
Ar-13

Consultations &
Dispute
Settlement
(Article 11)

TRANSPARENCY
(Article7)

Special
&DT
Article
10)

HARMONIZATION
(Article 3)

EQUIVALENCE
Article 4)
IPPC

Health of
Humans
Plants
Animals

OIE
CODEX

1
2

3
Admin. SPS
Committee
Article 12/A-B

4
5

SPS
COMPLIANT
EXPORTS
SCIENTIFIC
MERIT

LDC-Delayed
Application
(Article 14)

Technical
Assistance
(Article 9)

Risk Assessment
(Article 5)

CIA Procedure
Article 8/A-C

Pest & Disease

Free Areas
(Article 6)

In what follows, however, a brief examination of the Export Import Policy of India is carried out. This
has become imminent for two reasons. First, the institutional set-up is geared to the policy statement on
exports and imports for a period of five years. Secondly, the currently valid/and applicable Exim Policy 200207 has invited a detailed request for consultations by the European Communities, among other WTO
provisions, Articles 2,3,5,7 and 8 of SPS Agreement has been utilized by EC to make out a case of
infringement against India.
Further discussions in Section II strives to situate the structure, functional dimensions and institutional
set-up for becoming SPS compliant.
Section III takes a brief overview of the international institutional framework that closely and regularly
interface with the domestic institutions.
In Section IV, a detailed examination of the implementation aspects of SPS Agreement is carried out
for deriving learnings from grass roots level experiences. Needless to say the concluding observations are
put together in Section V.

II.

DOMESTIC INSTITUTIONS

II.1

Structure and Functional Dimensions

Export Import Policy of India

The domestic institutional framework is geared towards the EXIM Policy statements issued from time
to time. This policy statement is issued by the Ministry of commerce. Notably, the international stipulations
following WTO Agreement is co-ordinated by this Ministry for the country.
The Export and Import Policy (EXIM) of India is drawn up for a period of five years, with some
changes being effected in an annual review in April and some other changes as and when necessitated.
There is a negative list each for exports and imports comprising of prohibited, restricted (licensed) and
canalised items. Indias domestic environmental concerns (health and conservation related) and multilaterally
agreed environmental measures are implemented through these lists. There are many export promotion
measures built into the EXIM Policy, including the grant of special import licenses for firms having ISO
certification. There is a separate chapter on quality, where ISO compliant firms are rewarded and quality
complaints are addressed.
In the pre-reform period (pre 1990), a large portion of Indias imports was subject to different types of
import licenses. In the post-reform period the restricted regime of license-raj (i.e., quantitative restrictions) has
been dismantled. Although the removal of quantitative restrictions was started by India on unilateral basis
during early 90s, most of the QRs were removed during 1997-2001 as a part of dispute settlement proceeding
of the WTO. At present, the imports of all commodities can be carried out under Open General License (OGL)
or free list. The latest EXIM policy announced in April 2002 also outline import policies regarding food safety
standards, etc. The details are given in Annexure I.
Export of Indian agriculture and agriculture products were also subject to different licenses or
restrictions till April 2002. Most of these restrictions have been waived under latest EXIM policy announced in
April 2002. At present, there are only 3 or 4 items subject to export restriction.
Export Promotion Councils and certain (commodity) Boards and (export development) Authorities and
(export promotion) zones are given a special status in the EXIM Policy. They grant membership to exporters
based on which the exporters become eligible to get certain licenses and benefits, like duty free advance
licenses fo r inputs for export production and benefits of deemed exports. Other relevant incentives include
duty concession on import of capital goods used for export production, duty free imports for 100 per cent
export oriented units (EOUs) and units in export processing zones (EPIs), some fast track mechanisms for
import clearances and additional benefits for export and trading houses showing export performance beyond
a certain threshold.
Rules and Regulations on Product Standards
The Ministry of Food and Consumer Affairs is the main Government agency dealing with product
standards for consumption in the domestic market, although each Ministry/Department also has its own
system of framing and notifying product standards. State Governments also have their own systems of
adoption of standards, notably in the area of weights and measures. For the products under consideration in
this research study, the main Rules and Regulations are contained in The Prevention of Food Adulteration
Act, The Export Quality Control and Inspection Act and the regulations for spice quality.
A notable point in the product standardisation in India is that while the enforcement agencies have
establishments to enforce these rules in domestic units, effective or not, there is little possibility of enforcing
them on imported goods. One reason could be that the Indian consumer market was comparatively closed till
recently, and very little imported goods came in. With the passage of time, it would be advisable for the
concerned agencies to devise systems to enforce these rules on imported goods. Today, the imported goods
seem to get even better than national treatment as they are seldom subjected to the same enforcement
procedures as the domestic units producing like goods. It is understood that an exercise to review the
packaging rules has been initiated by the Ministry of Food and Consumer Affairs in order to apply the same
rules to imported goods as are applied to domestic goods.
Export Promotion Institutions
The Government has been laying emphasis on export promotion since late 1960s. One result of this
emphasis has been proliferation of Export Promotion Councils and Authorities. These agencies have been
3

playing a twofold role for product promotion. The first role has been that of nodal agencies for disbursement of
export subsidies, a function that has considerably declined after liberalisation and the removal of subsidies
like the Cash Compensatory Scheme. The second role has been that of acting as the nodal point for
interaction between the Industry and the Government. Some of these agencies, notably, Marine Product
Export Development Authority (MPEDA) and Agriculture Produce Export Development Authority (APEDA)
have been actively involved in implementation of policies relating to product standards , as we shall see in due
course.
Standard Setting Bodies
The Bureau of Indian Standards (BIS) is the main Standard Setting body
market requirements. It sets voluntary standards that can be acquired to indicate the
the use of ISI mark. However, BIS is also the guiding organisation behind most of
set by Government agencies. Notably, BIS is also the enquiry point of India under
Technical Barriers to Trade.

in India for all domestic

quality of the product by
the mandatory standards
the WTO Agreement on

Enforcement Bodies
The Export Inspection Council (EIC) is the Chief enforcement body for exports, and the one relevant
for our research study. The EIC was set up by the Government of India in order to ensure sound development
of export trade of India through quality control and inspection. The EIC and its associated agencies are
expected to:

notify commodities, which will be subject to quality control and/or inspection prior to export.
establish standards of quality for such notified commodities
specify the type of quality control and/or inspection to be applied to such commodities.
prohibit the export in the course of international trade of a notified commodity unless it is accompanied by
a certificate issued indicating that it conforms to the standard specification applicable to it.

It also render services in the areas of:

certification of quality of export commodities through installation of quality assurance systems (In-process
Quality Control and Self-Certification) in the exporting units as well as consignment-wise inspection.
certification of quality of food items for export through installation of Food Safety Management Systems in
the food processing units as per international standards.
issue of Certificates of Origin to exporters under various preferential tariff schemes for export products.
laboratory testing.
training and technical assistance to the industry in installation of Quality and Safety Management Systems
based on principles of Hazard Analysis Critical Control Point (HACCP), ISO-9000 and other related areas.

Details on the above-mentioned and some other domestic agencies is given in Annexure II. Keeping
in view the presence of a large number of agencies, an Integrated Food Law is being considered by the
Government of India. Basic structure o f this law is given in Annexure III.
Ministry of Food Processing Industries (MFPI)
Recognizing that a robust and dynamic food processing sector is to play a vital and stellar role in the
new emerging global economy, all policies and plans for the food processing industries in the national interest
is coordinated by the Ministry of Food Processing Industries. The Ministry was reconstituted in September
2001.
The MFPI through the Directorate of Fruit and Vegetable Product is responsible for implementation of
Fruit Product Order (FPO) 1955 in India. The FPO 1955 derives its strength from Section 3 of the Essential
Commodities Act 1955 to ensure that only hygienic and good quality food products are manufactured and sold
in India.
The functioning of FPO, though with the MFPI, has an apex body called the Central Fruit Products
Advisory Committee (CFPAC).
CFPAC is constituted consisting of competent officials of concerned
government departments, technical experts, representatives of Central Food Technology Research Institute,
Bureau of Indian Standards, Fruit and Vegetable Producers and Processing Industry.

The MFPI being the nodal point, actively interfaces with various Ministries of the Government of India
and State Governments. For export consignments, MFPI interacts with APEDA, MPEDA and EIC all these of
1
the Commerce Ministry and other industry associations. Thus, the coordination for effectively addressing the
export obligations is performed by MFPI as also between food parks and agri-export zones.
MFPI is deeply involved in updating the Codex norms. In fact, MFPI is the Chairman of following five
Shadow Committees of Codex Committees: Food Additives and Contaminants; Food Labeling; Processed
Fruits and Vegetables; Cocoa and Chocolate Products and Mineral Water.
II.2

Relevant Legislations and Institutional Set-up

In the domestic market there are a number of legislations that becomes relevant to the food
processing in its entire chain perhaps terminating at the global market. The most important legislative
initiatives can be summarized as follows:
Ministry of Agriculture
Insecticide Act
Milk and Milk Product Control Order (MMPO)
Meat Food Product Order 1973
Ministry of Rural Development: Directorate of Marketing and Inspection (DMI)
Agricultural Produce (Grading and Marking) Act
Ministry of Health & Family Welfare
Prevention of Food Adulteration Act 1954
Ministry of Food Processing Industries
Fruits & Vegetable Products (Control) Order FPO 1955
Ministry of Commerce
Export (Quality Control & Inspections) Act 1963
Ministry of Civil Supplies, Consumer Affairs and Public Distribution
Standards of Weights & Measures Act
Standards of Weights & Measures (Enforcement) Act
Solvent Extracted Oils, De-oiled Meal and Edible Flour Control
Order, 1967
Vegetable Products Control Order, 1976
Bureau of Indian Standards (BIS) Act 1986
Ministry of Environment and Forests
Aquaculture Authority Notification 1997 & 2002
Environment (Protection) Act 1986, Environment
Third Amendment Rules, 2002
Coastal Regulation Zone Notification 21 May 2002
Aquaculture Authority - Notification

(Protection)

Whereas salient features of most of the above mentioned legislations that have immediate relevance
to the research study under consideration are given in Annexure II, it is important to highlight here that BIS
and DMI are the two nodal agencies and legislative Acts that deal exclusively with voluntary standards of
processed food products in the domestic market.
In the final analysis, it can be said that the domestic institutional mechanism is gearing up towards the
international food safety standards. The three sisters of the international standards, namely Codex, IPPC
and OIE are being addressed at various apex level institution. For example, the Central Committee of Food
Safety (CCFS), a legal body under the Prevention of Food Adulteration (PFA) Act 1954, the Central Fruit
Products Advisory Committee (CFPAC) and the concerned apex export promotion institutions under the
Ministry of Commerce are regularly interacting to update and amend existing domestic food laws. The
relevant processing industry specific association or Confederation has become an essential part of these
interactions.

For details see Mehta, Rajesh, M. Saqib, and J. George (2002) Addressing Sanitary and Phytosanitary
Agreement: A Case Study of Select Processed Food Products in India, RIS-DP#39.
5

Be that as it may, the mandatory regulations have become a norm for all export bound commodity
lines. In this respect, the Export Inspection Council (EIC) is the designated Competent Authority in India. All
SPS compliant activities are generally handled by the autonomous institution under the Ministry of Commerce,
EIC and details can be seen in Annexure IV.
To conclude, the domestic institutional and legal framework in India is evolving itself into a web of
interlinkages. Be it the commercial interests or the health safety issues at the national level, a set of legal
framework is already in place. In association with industry specific associations and commodity specific
export promotion boards, financial and environmental issues too are being addressed. An overview of this
complex interlinkages can be viewed in the accompanying Figure II.1 below.

Figure II.1:

Linkages of Various Institutions in Food Processing

Domestic and International

and

Industry

F
I
N
A
N
C
I
A
L

Agricultural Sector
Linkages

Food Science and Safety

Consumer
Domestic

International

Human
(Codex)

Plant
(IPPC)

Exports
Import
Policy

Animal
(OIE)

Food Safety Standards

Do

Do

Do

I
N
S
T
I
T
U
T
I
O
N
S

Health

Environment

III.

INTERNATIONAL INSTITUTIONS

World Trade Organisation

The General Agreement on Tariffs and Trade (GATT) has been the beacon of the multilateral
trading system since 1948. Through the results of the Uruguay Round of multilateral trade negotiations, the
World Trade Organisation (WTO) came into being in 1994 and came into force on 1/1/1995, subsuming
GATT under it. Article XX allows member countries to deviate from their obligations under the Agreement
inter-alia in the case of three types of trade measures. These are, measures necessary to protect human,
animal or plant or life of health; measures relating to the conservation of exhaustible natural resources if
such measures are made effective in conjunction with restrictions on domestic production or consumption,
and measures necessary to secure compliance with laws or regulations not otherwise inconsistent with
GATT rules. However, such unilateral measures have to pass a composite trade test. This trade test has
three components viz. no arbitrary discrimination, no unjustifiable discrimination and no disguised trade
protection. It is often called the least trade restrictiveness test. Jurisprudence has shown that the second of
these measures has become the most potent tool for taking GATT compliant unilateral trade measures
pursuant to environmental objectives.
The Agreement on the application of sanitary and phytosanitary measures (SPS) is an elaboration of
GATT rules as they relate to measures necessary to protect human, animal or plant or life of health. Under
this Agreement, member countries are required to base their SPS measures on scientific principles and
refrain from maintaining measures without sufficient scientific evidence. Exceptionally, measures could be
taken without sound science provided ht ey are provisionally adopted, additional sound science is sought and
the measure reviewed within reasonable time based on risks that non-fulfilment may entail. This provision
was tested in three WTO cases in recent times. Broadly speaking, the precautionary principle was not
allowed to be expanded beyond what is already available in this provision. Also, it was considered essential
to consider the risks that non-fulfilment would entail in adjudging the compatibility of the measure with WTO
rules. The Ag reement encourages harmonisation of SPS measures and considers the standards set by
three international standard setting bodies as acceptable standards. These are the Codex Alimentarius
Commission, the International Office of Epizootic and the International Plant Protection Convention.
Equivalence is encouraged and conformity assessment guidelines are laid down.
Special and more
favourable treatment provisions exist for developing countries, but in name only.
The Agreement on Technical Barriers to Trade (TBT) allows members to apply standards (both
mandatory and voluntary) for protection of human health or safety, animal or plant or life of health, or the
environment. This Agreement also requires sound science and fulfilment of the least trade restrictiveness
test. Even voluntary standards (such as eco-labels) have to be followed a code of good practice based on
the above principles. Rules are laid down for conformity assessment here also. The Agreement does not
consider standards set by any particular international setting organisation as acceptable. In practice,
however, ISO standards are considered compatible unless certain trade rules and certain jurisprudentially
developed practices are not followed in setting them. For example, standards based on non-product related
process and production methods and those differentiating between like products may not be acceptable.
International Standards Organisation (ISO)
ISO is the most important of international standard setting organisations. It is a world federation of
123 national standards bodies, an international non-governmental organisation with, however, a majority of
its members coming from the public sector.
Its core business is the development, approval and
promulgation of consensus based international standards. Unlike WTO, however, majority vote is practised
in this organisation.
ISO develops standards through 200 technical committees split into about 650 sub-committees and
2000 working groups. It also develops guide for standard setting. In preparing these, ISO interfaces with
specific users of standards including those in the private sector. All its standards and guides are voluntary in
nature. However, given its credibility as the most internationally accepted organisation, ISO standards have
considerable trade affects due to their wide use in international trade. Therefore, those who can afford do
apply for ISO certification. ISO certification is a costly process by Indian standards. It may take anything
between rupees 100,000 to 500,000 to get certified, apart from the cost of maintaining the certificate. While
ISO 9000 series is the general quality certification standard of ISO, there is an environmental management
standard also, viz. ISO 14000 series. India has about 5000 ISO 9000 companies. About 100 companies
have taken ISO 14000 certification.

Codex Alimentarius Commission

The Codex Alimentarius Commission, a UN body, compiles agreed-upon standards, guidelines and
other recommendations into the Codex Alimentarius (the Codex Food Code). The CFC attempts to create
harmonised standards. Prior to the SPS Agreement, the CFC could be adopted, applied and /or ignored at
the discretion of a government. However, the CFC has now been adopted within the SPS Agreement as the
benchmark. Thus, countries, not imposing standards higher than CFC standards have right to seek these
standards for their imports. Codex Alimentarius has incorporated HACCP plans and principles as an integral
part of the CFC. Volume V of the Food Code sets standards for number of specific fish and fish products.
HACCP
The Hazard Analysis Critical Control Point (HACCP) system is being increasingly used as a food
safety system all over the developed world. HACCP is not the magic bullet that solves all food safety
problems. It is, when properly applied, a set of preliminary steps and principles that gives a systematic
method for identifying significant hazards and properly applying preventive measures so that food borne
hazards are prevented, eliminated or reduced to an acceptable level. With emerging international and
national agreement on HACCP principles, their application would create commonality of understanding of
the development, implementation and maintenance of a food safety system. Having these commonly
understood principles, many food processors, for example, require their suppliers to have a HACCP system
for production of ingredients that they supply. Knowing that a source of food borne hazards can be from a
particular point there will be more attention given to that for implementation of effective, documented
systems that eliminate or reduce the likely occurrence of food borne hazards. Application of HACCP offers
widely understood principles for identifying significant risks and their control.
HACCP does not cover only pathogenic bacteria. In applying HACCP, all food borne hazards are to
be considered. There are a number of hazards that can originate during production. Some examples of food
borne hazards that can originate during production include Biological -Salmonella, Campylobacter jejuni, E.
coli, Listeria monocytogenes, Yersinia enterocolitica, Cryptosporidium parvum, and Trichinella; and some
chemicals, particularly pesticides and drugs.
An important definition in HACCP is the one for Critical Control Point (CCP): a point, step or
procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or
reduced to an acceptable level. Therefore, if the identified food safety hazards are to be controlled through a
HACCP system, there must be a step or steps in production where control can be applied and there must be
an associated preventive measure.
It is essential that there be scientifically documented steps and preventive measures. If this criterion
cannot be met, then a HACCP system cannot be developed. A HACCP system can only be developed
through proper application of the preliminary steps and principles of HACCP. An essential prerequisite to
HACCP is the adoption of Good Manufacturing Practices (GMPs). The biggest problem in HACCP Plans is
the lack of true CCPs.
The issue is that biological hazards are much more difficult to deal with than most of the food
processing. For example, we know that proper heating times and temperatures will kill E.coli; therefore, this
can be a CCP. However, at present not enough is known about the sources and control of E.coli to be able
to apply preventive measures.
Hence, the emphasis on Good Agricultural Practices (GAP) as a precursor
to the HACCP Plans.
Thus there is lack of knowledge and research at pre-processing stage. The research has not
provided for reduction or elimination of these pathogens at pre-processing stage. There are possible
interventions that could be considered as preventive measures on which a CCP could be based. However,
these interventions need considerable research before they could be applied on a practical basis in a
HACCP system for actual production.
The recommended Seven-Step HACCP Plan is solely dependent on
a serious review of the pre-requisite programmes made up of GAP and GMP.
Office International des Epizooties (OIE)
World Animal Health Organisation
The Office International des Epizooties (OIE) is an intergovernmental organisation created by an
international agreement in 1924 for addressing issues relating to animal health. In the original agreement
establishing OIE there were 28 European countries enrolled as members. Today, this organisation has
about 155 members. The headquarter of the organisation is located in Paris.
8

There is a sliding scale of fees structured into six different categories. Members have the option to
decide the category according to the size of their economy. There is one vote for each country and
generally decisions are made through consumers.
An International Committee (IC) comprising permanent delegates appointed by the governments of
the member-countries is the apex decision making body in OIE. The permanent delegates are expected to
be animal health professionals in their country.
At the operational level, activities of OIE are conducted by a Central Bureau. The Chief Executive is
called Director-General, who is appointed by the International Committee. The Central Bureau is the
implementing wing for all resolutions of IC, the Regional Commissions and the Specialist Commissions.
Depending upon the topical exigencies, OIE has provisions for Working Groups. Similarly, the standardsetting processes begin as and when a need is felt. Usually, the Central Bureau is the pivotal point in any
exercise on the standard setting.
International Plant Protection Convention (IPPC)
The Director-General of FAO administers the multilateral treaty, International Plant Protection
Convention (IPPC) (adopted in 1951) through the IPPC Secretariat located within FAO under the Plant
Protection Service. The main thrust of IPPC is to provide a framework and forum for international cooperation, harmonisation and technical exchange in collaboration with the Regional Plant Protection
Organisation (RPPOs) and the National Plant Protection Organisations (NPPOs). The focus is to provide
scientific inputs to deliberations on global trade. The Convention has undergone a number of revisions.
Notably, the more recent revisions incorporate the contemporary discourses on plant health in relation to the
Uruguay Round Agreements.
In the field of international standards setting for phytosanitary measures, a global programme for
harmonisation was finalised in 1992. However, the currently operative revision is the 1979 Convention, as
the required 66 per cent approval of the contracting parties to the latest revisions of the Convention is not
available yet.
The standard setting process is finally sent out to the contracting parties (members) by the Interim
Commission on Phytosanitary Measures (ICPM). The main work, however, is carried out by the IPPC
Secretariat in co-operation with NPPOs, RPPOs and expert Working Groups. There are three main stages
in the standard setting exercise, namely, Draft, Consultation and Approval.
IPPC membership is open to all FAO member-governments and non-members that inform the
Director-General about their governments willingness to approve the Convention. Certain interim measures
have been put in place through RPPOs in the absence of the required proportion of approval to the 1997
revision to the Convention.
The developing countries have a special focus in IPPC.
Consequently,
technical assistance has become the key element of IPPCs work programme.

IV.

IMPLEMENTATION OF SPS AGREEMENT

The Article 13 of the SPS Agreement has made it obligatory for all member-countries to put in place a
reasonable implementation strategy. Further, this implementation strategy at all levels of governance in the
country has to be consistent with the provisions of the Agreement. Towards this end, the Indian government
has taken appropriate steps since the multilateral agreement came into force.
IV.1

National Notification Authority and Enquiry Points

As laid out in the Transparency Clause (Article 7) and further elaborated in the Annex-B of SPS
Agreement, the Trade Policy Division (TPD) in the Ministry of Commerce has been designated as the National
Notification Authority (NNA) for the country. NNA in the Commerce Ministry is co-ordinating with different
concerned Ministries and Department for appointment of Enquiry Points. However, for export-oriented units,
mandatory stipulations are to be certified by the apex Export Inspection Council (EIC) or their regional offices
2
and Export Inspection Agencies (EIAs).
In addition, India has a permanent representative to WTO with an active interest in matters pertaining
to agro-product trade issues. It is therefore expected that SPS Committee meetings would be attended by a
representative from the Indian Mission Office in Geneva. Besides, technical expertise as and when required
is addressed by composing an appropriate delegation for attending crucial meetings.
However, going by the emerging literature and discussion amongst various officials, the tenor of the
3
discourse appears to centre around the legislative dimensions. There appears to be a need to bring in a
more deeper and sustained participation from the scientific fraternity. The scientific fraternity, as is evident,
belong to three distinct streams, namely human health, plant and animal health. Notably, scientific community
of the country has been interacting with the international standards-setting organisation that is in the forefront
and have found mention in SPS Agreement. These institutions are as follows: International Organisation for
Standardisation (ISO); Codex Alimentarius Commission (Codex) that is jointly run by FAO and WHO; Office
International des Epizooties (OIE) and International Plant Protection Convention (IPPC).
Since the WTO designated these international standards -setting organisations to act as benchmarks
for international standards in their distinct specialised discipline, incorporation of such scientific inputs into
trade related decision-making is indeed a challenge to be addressed by the developing countries in general
and India, in particular.
The institutional mechanism thus is evolving itself to first understand and then confidently address
myriad issues pertaining to trade effects of standards. In this direction, the first step is to design appropriate
legislative mechanism.
This is facilitated by gaining access to the decision making body either as observer or votingmember Status. The next step as a continuum is to regularly attend the annual meetings where major
decisions are discussed.
The next step is a pro-active effort demanding participation in technical committees and subcommittees in which standards are specifically discussed. The final two steps are participation in the
administration of the organisation and scientifically influencing the discussions. Arguably, both these final
steps are restrictive in the sense that they require a mature attempt. The developing countries, unfortunately
deem it a greater challenge.
IV.2

SPS Committee Meetings in Geneva

Poor participation and absence of developing country specific discussion have been the hallmark of
the first five years of the SPS Committee meetings. Given the technical nature of the discussion on the one
hand and the legal nature of SPS agreement requiring administrative and legislative approval, on the other
hand, it is not surprising at all to discover that sufficient information about the Indian participation in the SPS
Committee meetings are hard to come by.

2
3

Details are provided in Annexure II.

See Mehta, Rajesh and J. George (2002) International Food Safety Regulations and Food Exports: An
Exploration into Research Agenda, Launching Workshop Proceedings: 1-53 for details.
10

However, going by the secondary level literature certain broad contours can possibly be drawn.

Whereas contracting developing countries as a group form a sizeable block in terms of numbers in the
SPS Committee or even in WTO, international standard setting organisation differ greatly in their approaches.
This happens even though a number of such organisations come under the UN umbrella.
The prohibitive direct cost argument for non-participation, as a matter of fact, requires to be examined
in greater details. This has become imperative since the UN bodies often put forth the same argument for
fiscal prudence reasoning.
The provision of granting observer status to parastatal bodies or collectives of trade bodies from the
developing countries is taken upon a case to case basis while the Permanent Observer Status is granted to
IMF. Many issues follow out from such approvals granted by the SPS Committee.
The credit for scientific wisdom to IMF and the World Bank measured in terms of the Core Fund
facility does not guarantee scientific rigour and directly address issues of variability in scientific inputs from the
developing countries.
The poor communication and dissemination of scientific determinants of stringent and higher than
international standards are yet another set of challenges that seriously questions the basic intentions of the
developed countries.
In stark contrast to the developing countries participation in the SPS meetings in Geneva, the
developed countries have been regular members to all meetings. Most OECD countries have always been
5
represented. An analysis showed that upto 2001, the matters discussed indicated 27 related to food safety,
38 to animal health, 37 to plant health and 3 to other SPS issues. Thus, the agenda for discussion appeared
too skewed in favour of the developed countries. Surely, attendance in the meetings of SPS Committees has
its own compulsions.
Since the new order of trade requires planned and sustained exports, there is no gainsaying that
quality consciousness and related technical competence especially in the food processing sector would show
an ascendancy across the spectrum of farm to table. And hence ascendancy of kitchen diplomacy in the
contemporary world scenario. The new trend in the kitchen diplomacy is being set by the ready to eat
segment of the agribusiness. Against this backdrop the recent announcement in September 2002 about
establishment of a new fund, namely, Standards and Trade Development Facility, by the World Bank and
WTO and expectations of a wider support from other international standards setting institutions as well as G-8
countries assume importance for any discussion on SPS.
It is claimed that the new facility of fund will bring about a w
in-win outcome for developed and
developing countries. A close look at the ground realities do indicate that this outcome will never be achieved
since the developed countries keep shifting their standards higher and higher, albeit, under the legitimate
clause of scientific evidence.
The developing countries have been strongly arguing, both at the Doha Ministerial Conference and
afterwards, that in the area of sanitary and phytosanitary (SPS) measures, standards set in developed nations
are trade distorting. For example, a cursory glance at any request for consultations filed by a developing
nation with the dispute settlement board of WTO post-1996 clearly indicate SPS as a main cause of the plaint.
The SPS norms can be broadly looked at from three perspectives, namely, microbiological, physical
and chemical to appreciate the economics of ground reality and therefore the significance for agenda setting
at the SPS Committee meetings. This can at best be called the shifting (goal)-post syndrome. A few of recent
controversy can be cited here to echo the shifting post syndrome. Following instances merely indicate tip of
the iceberg. European countries banning import of fish from many African countries; seafood exports to EU
from India and Thailand on grounds of drug residues; frequent raising/shifting of acceptable levels of chemical
elements and foreign bodies in the food commodities; exceptionally high standard not based on any scientific
evidence especially for the processed fruits and vegetables, etc. We also have instances in EU of 100 per
cent testing of imports from selective countries while only a few sample testing is done for few countries.
These restrictions not only push up the cost of exports, but also adversely impact on the competitiveness and
4

Notable amongst them are Henson, Spencer et.al. (2001) Review of Developing Country Needs and
Involvement in International Standards-Setting Bodies Centre for Food Economics Research, University of
Reading; OECD (2002) Sanitary and Phytosanitary Measures and Agricultural Trade: A Survey of issues and
Concerns Raised in the WTOs SPS Committee, Joint Working Party of Agriculture and Trade (JT00129244).
COM/TD/AGR/WP(2002)21/Final.
OECD (2002) op.cit.
11

value-volume trade off amongst different product lines. Hence emergence of the developed countries as
global leaders of agricultural trade and the need for ingenious SPS mechanism to stay as leaders. Such
being the motivations participation in meetings by developing country members indeed would require to be
addressed in a different manner.

A growing volume of international trade in agricultural products in the post-WTO period has
made it abundantly clear to India that vulnerability to food based health problems, be it humans,
plant or animal lives, is indeed serious. Therefore, for a win-win outcome in agricultural trade
between rich and poor nations, the short to medium term temptations of the richer nations, namely,
to prescribe more stringent standards on dubious scientific evidence must be avoided. The
harmonization, equivalence and transparency principles enunciated in the SPS agreement has to be
rescued from being merely slogans for rich nations.
IV.3

Technicalities of SPS

As has been examined in Section III above the scientific merit of the food safety standards has
become the key operating word for the implementation of SPS Agreement. The scientific temper of the
Agreement notwithstanding, the rigour and sensitivity levels of testing instruments and labelling requirements
to trace the field/tank/farm of origin as well as precision farming approaches in the final analysis impose
certain technical barriers that developing countries find hard to address.
Risk Analysis is a technical area but the farmers have their own way of assessing it and thus have
devised mitigating strategies. These strategies take different forms and diversified cropping pattern, mixed
farming, fishing holidays, etc. are some of them that acquired indigenous practices/knowledge label.
Perhaps, it has stood the scientific audit too. The technical rigour under SPS agreement requires adoption of
HACCP routines. Practitioners of HACCP as examined earlier in one of the Sections demand documentation.
A telling commentary on documentation can be seen in the following section.
The need for documentation is well recognised in Indian agriculture and allied discipline as it helps
6
one out to fine tune the package of practices protocol. The fundamental question, however, for Indian
producers aspiring to gain access to the international market is a question of not much significance. The
reasons for such insignificances is discussed below taking a few product specific instances.
IV.4

Product Specific Experience

The Indian experiences during the last five years in facing the SPS measures in their export
consignments have been very varied. The product specific detentions by the US government show an
7
interesting picture. However, details of product specific global experiences are briefly examined below.
IV.4.1

Poultry

About two years ago, India was de-listed from the list of approved countries in EU for the import of
egg powders into EU for non-submission of Residue Monitoring Plan. It has been the strategy of EU countries
to introduce newer, stricter residue limits every time they feel like restricting imports from developing countries
like India. This can be illustrated with a few cases.
First, the issue of residue limits and the Residue Monitoring Plan itself has been used as an SPS
measure very strongly by developed countries like EU and USA. India also suffer since no agency took the
responsibility of preparing the Residue Monitoring Plan for animal products including egg powders and the
matter was thrown from one Ministry/department to other. If this had been laid down clearly in the documents
itself that who will do and implement, this matter could have been sorted out easily. Therefore, the issue of
proper and good documentation comes out very strongly even in this case.
The second example of SPS measure which the developed countries are using is in the matter of
granting equivalency to countries like India since we do not have a proper document and where some
document exists, EU and USDA has just not bothered to grant equivalency to Indian standards for egg
powders. Even after four years since having submitted the list of plants to be notified by EU they have not
constituted a commission to inspect these plants in India, notify them and grant them equivalency.

6
7

For further details on documentation reference be made to Mehta, Rajesh and J. George (2002) op.cit
Details are discussed in Mehta, Rajesh and J. George (2003) Processed Food Products Export from India: An
Exploration with SPS Regime, RIS Paper for the Joint ACIAR Research Project, March 14-17.
12

Thirdly, invariably the test certificates issued by Indian laboratories are not accepted in EU and other
developed countries as these labs are not accredited to the labs of developed countries. Though, the Indian
labs follow the same testing methods and protocol for testing the samples. Therefore, the certification issue is
also being used as an SPS measure by other countries.
If we look into the US importation rules, it is inherently placed in their document that they can stop
importation of poultry and poultry meat products from other countries on various grounds which are favourably
placed in their hand and in their favour. The FSIS can suspend the eligibility of another country if it feels that
an emerging sanitary measure is to be implemented to address a hazard that is so severe that no product can
enter from a foreign establishment until a control is in place. In a second situation, if the other country does
not provide satisfactory documentation of equivalent sanitary measure or if FSIS audit reveals that exporting
country is not implementing a public health sanitary measure in the manner that FSIS determined to be
equivalent, they can permanently stop eligibility of that country for export. They can further take action
against a particular country if they feel that their products are adulterated or misbranded on on-site audit or
because of Port of Entry re-inspection etc. These are the SPS measures in different garbs which are used
and can be potentially used by the developed countries like USA for stopping exports from developing
countries like India.
We should also keep in mind the environment and welfare issue adopted by EU. Legislation on
Nitrate levels in Denmark and the growing trends towards organic production and their increasing cost on
housing would further bring in new issues in the shape of SPS measures. In Germany, animal welfare is
becoming an important issue and there is a general agreement to limit the bird density of broilers while small
cages are to be banned and in future these rules are going to be stricter. After the BSE crises of late 2000,
which damaged the reputation of EUs food and farming industry, Salmonella control in laying hens by costly
vaccine has become a normal thing. In France, new manure disposal regulations and the traditional method
of producing animals, slowly and at low density will be an important animal welfare issue for future. In
Netherlands, high livestock density accompanied by tough regulations and manure disposal has resulted in
eco-tax, which again has increased the cost of gas and electricity there. They are trying to bring in tougher
rules on ammonia emission and current policy is to ban laying hen cages. There are Directives to regulate
broiler bird densities and production.
Similar example can be given of Spain, Hungary and Poland where these issues are emerging and
they will be used tomorrow in the shape of SPS measure agains t developing countries like India. It has been
observed, that many a times, Certificate of Foot and Mouth disease and anti -radiation are being asked from
Indian egg processors which has nothing to do with poultry production and even if there is an evidence of this
disease in any part of the country, SPS Agreement clearly talks of disease-free zones, under Article 6, that
clearly lays down that members shall take into account the level of prevalence of specific disease or pests, the
existence of eradication or control program or proper criteria/guidelines which may be developed by relevant
organisation. Finally, whereas Article 9 of the SPS Agreement talks of technical assistance or special and
differential treatment to developing country members for phased introduction of SPS measures, these are not
adhered to.
Sometimes the non-availability of proper protocols, equipment and sampling procedures
domestically also hampers the work of certification by the local testing labs.
Figure IV.1 and IV.2 present the structure of the supply chain for both types of birds, layers and
broilers has been explained. It is very, very essential that this chain at each stage is maintained properly and
health and hygiene requirements are met strictly, then only the food can be assumed as safe.
Poultry industry consist of both layers and broiler producing eggs, chicken meat and represents
different stages starting from Great Grand Parents or Purelines which is followed by the next generation of
Grand Parents and Parent Breeding Farm. Upto this stage, the science involved is pure genetics followed by
very sound principles of management in poultry management. Hatchery is the hub area either of broiler or
layer where sanitation and hygiene plays a very major and critical role. This is one area where lot of care has
to be taken otherwise the chicks production from incubators and hatchers can catch different diseases which
will not only affect the health of the birds but also can create food safety problems for the consumers. There
is a very close inter-relationship between each stage of this chart and each link has to be protected from
contamination. This chain can be in the form of vertical integration or independent companies can work in the
production of purelines, great grand parents, parent stock. Similarly, independent companies can also work in
the production of day-old chicks in their hatcheries, which can just be started by a parent-breeding farm. Food
can be produced by the integrator himself as well as can be purchased from the farmers from outside sources
in the form of broiler chicken and eggs.
In India, vertical integration has not taken its root very strongly and there are only a few companies,
who are involved in all the activities of the supply chain in a typical integrated operation. Most of the poultry
operations operated otherwise are run by independent producers of Grand Parents, Parents and there is a
13

large number of hatchery operators also. Similarly, poultry feed is produced by the integrator himself but at
the same time there
are
many
companies who are involved in the feed production. There are a large
number of commercial farmers both for layers and broilers and further processing of chicken and eggs is still
at a nascent stage. There are about half a dozen egg processing plants out of which three are operating
presently and two of them are HACCP compliant meeting the international standards.
During 1996 all 6 plants were exporting egg products to EU and other developed countries. Due to
instance of EU for a new residue limits of pesticides and instance for submission and execution of RMP by
India as country; the export of egg powder declined significantly. In fact the capacity utilisation of all most all
the units became negligible. In fact it led to the closure of 3 units. The export of egg powder has again picking
up after 3 plants have got themselves equipped with higher standards. To adjust these plants to higher
standard and HACCP compliance, each unit had to invest around Rs 1.5 to 2.00 crores and operating cost
has also increased by around 1 per cent.
Similarly, further processing is being done by companies like Venkys (India) Limited who are also
suppliers to multi-national food chains like Dominos, Pizza Hut, KFC and TGI Fridays etc. Such plants are
meeting the international standards but about half a dozen plants are also in operation that are basically doing
whole bird slaughter and processing. About 97% of the chicken is still sold live in Mandies and typically some
of the mandies (m arket yards) like Gazipur of Delhi, where more than 2,00,000 birds are traded everyday.
The broiler is still sold live and that too on score basis (20 number make one score). The layer farms, egg
grading, washing and packaging has just started for export purposes. However, majority of the eggs are still
sold in small numbers by small, small operators.
This complex situation of so many players in the chain and when you want a fully vertically integrated
system in the country, the food safety becomes a major problem as there are so many handlers and these
handlers are doing different jobs and many a times they may not be aware of the food safety requirements.
Many companies operate from the primary breeding stage where rest of the chain is integrated and the control
is centralised which may put them in an advantageous position in terms of food safety as compared with the
companies that are not integrated and where separate and different companies are responsible for different
steps in the chain, as is evident in India.
In countries like India, where live market still dominates and it is a major and significant outlet for
chicken producers and marketers, the standards of food safety are little difficult to meet as the number of
butchers and processors selling the same are very large and above all there are no documented guidelines
available which are either voluntary or can be enforced. To achieve an acceptable level of confidence in the
food safety, certain steps can be undertaken pertaining to risk assessment. These steps are variously defined
to consist of stages, such as Good Manufacturing Practices (GMP); Quality Management Systems (QMS),
HACCP, etc.
In India, there are different agencies that are dealing with the food safety of food products
particularly that of poultry. Export Inspection Council (EIC) and its agencies under the Ministry of Commerce
deal with the export of egg products and have also formulated standards for poultry meat and poultry
products which are under notification (see Annexure IV). Directorate of Marketing and Inspection (DMI) in
part deals with processed poultry products under Meat Food Products Order (MFPO) which is under the
Ministry of Agriculture. Additionally, the Department of Animal Husbandry & Dairying also deals with meat
and poultry products. Bureau of Indian Standards (BIS) has also formulated some rules, which are voluntary
in nature. APEDA and EIC has taken lead in formulating Residue Monitoring Plan for the monitoring of
residues of pesticides, antibiotic etc. in egg products and animal products. The PFA also deals with the
food products under its Prevention of Food Adulteration Act.
All these measures/standards which should currently be in use in parts for domestic products and in
parts for export really do not encompass all the products under one head as the standard formulating,
implementing and monitoring agencies are separate. There are no standards at all for commercial bird
producers and procedures for broilers and eggs. Similarly, India has not been able to do zoning of diseases
wherein countries in EU, East Europe and South-East Asia requires a certificate that there is an absence of
disease like Newcastle and absence of pesticides in the animal or egg products. Wherein some standards
have been made by BIS, they have not been upgraded for years together. Wherever standards are
available they are obsolete, out of place and do not meet the present requirements of international
standards. However, the standards framed for export of poultry meat and egg powder do match with the
international standards of EU and USDA. But the Government has not been able to get an equivalence for
these standards from EU and USDA for the last three years.

14

Figure IV.1:

Typical Structure of Broilers (Meat Type Birds) Industry and Different Stages of Supply
Chain in India

Pure Lines/ Great Grand

Grand Parents

Parent Breeding Farm

Hatchery
Day-Old Broiler Chicks
Feed Mill
Commercial Broiler Farm

Rendering &
Waste Unit

Processing Plant of
Vertical Integrator
Further Processing

Distributors & Institutions

Dealers/Retailers

Consumer

Live Market ( Mandi )

Wholesaler
Sub / Small Wholesaler

Retailers / Butchers

Consumer

15

Figure IV.2:

Typical Structure of Layers (Egg Type Birds) Industry and Different Stages of
Supply Chain in India
Layers (Egg Type Birds)

Pure Lines/Great Grand Parents

Grand Parents
Parent Breeding Farm
Hatchery
Day-Old Commercial Layer Chicks
Feed Mill
Layer Grower Farm
Commercial Layer Farm
Commercial Layer Feed Mill
Commercial Egg Store

Commercial Packaging, Washing &

Grading Unit
Egg Breaking/Processing Plant
Eggs For Table Purposes

Egg Powders And Processed Egg

Distribution Network
Distribution Network
Retailers

Institutions & Trading

Consumer
Exports

16

IV.4.2

Shrimp

The marine product lines have been undergoing major upheavals due to SPS measures imposed by
the EU. It has already been examined how marine exporters addressed this ban by EU.8 The main product
line that we have chosen to explore in detail is the Shrimps. Shrimps have two very distinct characteristics in
terms of production processes. These are aquaculture and sea catches.
The Shrimp exporters from India after the 1997 ban by EU are better prepared for the SPS regime.
Even the certifying agency has geared itself for the stringent quality norms that has been imposed. The
Australian Quarantine and Inspection Service (AQIS), the apex Australian import control agency recognised
the Indian certifying agency.
This implied that seafood consignments from India accompanied by EIC
certificate is to undergo only random verification sampling not exceeding 5 per cent of the consignments and
health certificates issued by EIC is to accepted.
The experience with quality compliance in the Shrimp exports can be looked at from three broad
perspectives:
(1)
(2)
(3)

pre-processing including Shrimp aquaculture and handling of raw Shrimp like harvesting, sorting, etc.
processing issues where water quality, source of water for ice making, infrastructure and
transportation utilities come in for sanctions.
Post-processing, including testing, packaging and marketing activities.

A reference to Annexure IV is sufficient to indicate that the legislative dimensions have been taken
care of by the Indian government. The industry group on the other hand is attempting to gain EU compliance.
Those, who made their plants EU approved, have been able to mop-up supplies from the catchment areas of
those, who could not afford EU approval.
IV.4.3

Mango Pulp

The experience of fruit and fruit product exporters are different from the experiences of poultry
products and Shrimp exporters. In the export business of Mango pulp a proactive role played by APEDA
appeared to have helped the exporters. As we shall examine below implementation of HACCP was
encouraged by the Ministry of Food Processing Industries in association with APEDA functionaries.
Incidentally APEDA has taken firm export promotion steps for the sector that is in fact, extending the Indian
brand equity enjoyed by the fresh Mango fruit in the market.
The compliance costs for implementing HACCP would have been prohibitive, had APEDA not come
to their rescue with both financial and technical assistance. All the participating units in the Chittoor District
have implemented HACCP. Five units were assessed and certified by International Standards Certification
(ISC) South Asia Pvt. Ltd. during the 1998 mango season. Six units of Chittor District and 6 units of
Krishnagiri District were assessed during the 1999 mango season. The National Sanitation Foundation (NSF)
has recommended all the participating units of Chittoor district for certification after the certification audit. A
certification audit of all the 6 units in the Krishnagiri District was carried out by the Quality Assurance Service
(Australia). All of these, interestingly, have been recommended for certification. Small units have not been
able to benefit from APEDAs efforts. There have been problems in applying HACCP at the farm level
because of the nature of farms and practices in India.
The quality norms under the Prevention of Food Adulteration Act (PFA) of India do not fully match with
Codex. For example, PFA does not cover rules for the various tests for water as required under Codex.
According to some small exporters, HACCP has not been followed in the pulp industry. There is a general
awareness about HACCP, but they think it has not been passed as a law so far and they do not have to worry
about it yet, especially because there is no consumer insistence in India for such standards. They admit that
HACCP will certainly increase market accessibility, but they will have problems in adopting this. Some of the
problems pointed out were:
(a)

(b)

Since orchards land holdings are small and contractors procure all the raw material, it will be
impossible to keep records at the field level as required for HACCP. The general age of
orchards ranges between 3 - 100 years, so it will be difficult to establish control;
Since this industry is seasonal (3 months) it is not feasible to adopt these standards, and to
retrain staff, as the units cannot keep permanent staff. Training new staff every year is also
not possible;

Mehta, Rajesh and J. George (2003) op.cit.

17

(c)

(d)

(e)
(f)
(g)

It will be more viable for large plants or industrial houses, which deal in multiple products,
work throughout the year and have their own orchards. But most of the units are small in this
sector and HACCP will not suit them;
As far as financial aspect of HACCP compliance is concerned, units which are setting up now,
will not have any problem. It does not cost much for new units, but the old units will have to
revamp their infrastructure. It is a costly affair; according to rough estimates the cost for
following HACCP will increase by 40 per cent;
Financial institutions do not fund HACCP activi ty;
Main markets for Mango Pulp are Gulf countries and they are only interested in cheap prices
not HACCP; and
It costs money to get ISO certification. The cost may range between 1.5 -2.5 lakhs for ISO
audit. The surveillance audit is every six-month and it costs Rs. 10,000 per man-day.

Apart from HACCP, pesticide residue is one of the main quality issues that applies in the same way
as it does in peanuts. The other quality issues are that Indian pulp is brown in colour, is supplied in punctured
bags, poor quality of drums in which it is exported, feathering (peeling of the coat), rusting, metallic taste (tin
taste) and damage to seam of the tin or drum. These are packaging issues and do not affect health. The
reason for above packaging problem is the quality of packaging material available in the domestic market.
The imported tin is good in quality but adds to the costs. According to exporters, they do not have the
technology or the technology is costly and they do not have the economies of scale to meet the costs. They
feel that packaging should not be considered a health hazard.
Testing is a major problem for these units. There are a number of institutions but these are spread all
over the country are quite expensive. The Central Food Technological Research Institute (CFTRI) charges
Rs.3000/- per test and Societe Generale De Surveillance (SGS) charges 0.27 per cent of f.o.b. value of the
consignment. Laboratories in India are not equipped with equipment based on the new technology required
for the complicated tests necessary to comply with HACCP. Foreign health authorities are moving from parts
per million (ppm) to parts per billion (ppb). Indian laboratories are not equipped to do these tests. There are
differences between the test results of India and those of Europe, allegedly due to the methods of testing, and
not due to the objectives behind the tests. In Europe only natural food imports are encouraged, i.e. no sugar
should be added. However, sugar is also a natural product but if sugar is added there is an increase of 13 per
cent import duty. The duty is 6.5 per cent without sugar and 19.5 per cent with sugar. They add sugar
themselves because they have a surplus of beat sugar, which is also subsidised in Europe. The buyers are
interested to buy the pulp with sugar but are dissuaded by the higher duty levied. All the ex colonies of
France, Portugal and Spain do not pay duty on food items. However, all ex-colonies of UK have to pay duty.
Successful exporters feel that the quality of Indian food has to be monitored for exports, and APEDA
should introduce licensing. It will be very difficult to monitor implementation of norms if everybody is allowed
to export. Small-scale units should not be encouraged to export because of their fling-by-night operations,
according to them. The FPO has issued 4700 licenses for food processing units, out of which 21 are large
units, 156 medium and the rest are small scale; 90 per cent of these units are making Mango pulp.
Exporters have fixed buyers for years; th erefore, their relationship is good. In the event of any trouble
with the authorities on account of quality or any other reason most of the buyers are helpful in sorting out the
problems at their end due to their stake in the clearance of consignments. The quality issue becomes a major
hurdle when the buyers have an excess stock or the prices of the goods have fallen in the international market
below the agreed/contracted price. In such cases, sometimes the exporters have to accept price discounts,
especially because of the perishable nature of the goods.
The main issue to be appreciated here is the issue of processing industries where the timetemperature and moisture contents in the harvested fruits play a decisive role. Consider the following flow
chart to appreciate the perspective of the industry following HACCP.
The point being made is that at each stage different food safety regulations come into reckoning that
is not entirely in the control of the processor. A good agricultural practice protocol unfortunately does not hold
any promise as the scale and intensity of mango cultivation is entirely different in India.

18

Figure IV.3:

Flow Chart of Mango Processing Industry

Ripe Mangoes
|
Washing
|
Peeling/slicing
|
Pulp Extraction
|
Pulp
|
BRIX AND ACIDITY ADJUSTMENT
|
0
(Brix 16 18 , pH 3.8 4)
|
0
Heating to 85 C
|
Filling Hot Pulp into Plain A 10 Cans
|
Sealing
|
Processing
|
0
(45 min at 100 C)
|
Cooling
|
Labelling
|
Packing
|
Storing

The Ministry of Commerce takes interest in their operations, as they are responsible for trade
promotion. But the problems faced by the exporters are quality or health related for which the Health Ministry
should be involved. Even in business negotiations, the foreigners want an assurance from the Health Ministry,
which is not easy to obtain. There is a need to create better policy coherence here. The Health Ministry is
responsible for the development of Codex standards. The exporters feel that the Ministry could consult
producers to their benefit while attending Codex meetings and formulating domestic standards. Food laws lay
an emphasis on economic offences and not on safety. The basic thrust of food laws is thus misplaced so far
as export promotion is concerned.
In the final analysis, the study clearly indicates the positive impact of affirmative action by an apex
export agency like APEDA in enhancing quality export earnings.
IV.4

Mushrooms

Mushrooms are an enterprise with rich backward linkages in terms of employment generation without
competing for the scarce arable a
l nd resource. In fact, Mushroom cultivation offers an opportunity to value
add on biological coarse inedible resources with a little help from the scientific endeavour. A severe constraint
in productivity is being experienced by most of the small growing units. Some of the bottlenecks identified
during our preliminary interaction with the industry are discussed below.
Quotas on mushrooms are continuing from the past when the agriculture sector was not covered by
GATT disciplines. The tariffication process built into the Agreement on Agriculture of the WTO is yet to result
in quota free access of mushrooms to EU.
Multilateral efforts are required to expedite this process. Meanwhile, India needs to submit a
representation to EU to have an exclusive quota fixed.
Although composting was accomplished by the grower, information on the raising of a healthy crop of
mushrooms has been emerging as a major bottleneck. The grower would collect spawn from some source
and not know about the growing parameters, nor was the modern cropping room available to him/her. So, this
19

method of growing in improvised cropping rooms continued till the late eighties for a majority of the growers in
India, resulting in poor yields.
In the late eighties and early nineties, modern cultivation units were established with help from various
companies in Europe, which were more interested in selling their machinery and in the establishment of the
mushroom farms at their asking rate. This did help in the building of modern mushroom units but the big
question was who would manage/run them. That is where the Indian industry took a beating and unit after unit
failed to produce mushrooms on a scale of profitability. This is the period when sometime was taken to tune
the production parameters till economic yields were obtainable by most of the units in India. By the time this
was achieved, the international market came crashing down and the same impasse is still continuing.

20

V.

CONCLUSION

A detailed analysis of the institutional and legal framework in India envisaged to usher in an efficient
SPS regime in the post-WTO phase bring out more challenges in three distinct areas. First, is that the current
emphasis on adjudicative and legislative roles for the legal professionals and bureaucrats perhaps is being
overplayed at the WTO Secretariat. Whereas, it is recognised that under the nations sovereign governance
framework three elements, namely, judiciary, legislative and executives have their roles and status clearly
marked out. However, under the globalisation framework, the contemporary institutions require, perhaps, to
take more seriously the trade issues with a long backward linkage chain. It is here in the backward loop
where issues of sub-national governance come in for a critical appraisal. This is imminent because SPS
affect India differently than is generally believed. Hence, by an overtly disproportionate attention to the legal
text and institutional arrangements in the mold of one size fits all (OSFA) across the developing countries
appears faulty.
The second area is the dovetailing of scientific knowledge with the existing institutions in the country
with the trade concerns for facilitating processual inputs in the production stages. Given the base of scientific
manpower in the country, this task is not at all daunting. Biological processes have a distinction that may not
be easily accounted for in the industrial processing activities.
Besides, the residual limits for
pesticides/insecticides or presence of microorganism etc. do require a level of sensitivity of high precision.
Such precision is to be made available by the instrumentation specialists and sectors that is not figuring in the
core agenda. Incidentally, this sector is at the threshold level if food safety measures and regulations are to
give the desired results. The Indian instrumentation sector in that sense is not in its infancy but requires
encouragement and support.
The experiences of the lab to land and other reaching out initiatives of the scientist therefore begs
for a relook in the present environment where GAP, GMP and HACCP lay a heavy emphasis on many
disaggregated processes.
Thirdly, the dichotomised framework for domestic consumption and export market orientation in the
food-processing sector is yielding to harmonisation efforts in many product lines. The process could be
hastened if the legal and administrative mechanisms are fine tuned to appreciate the public-private
partnership framework.
All products studied as typical cases in the paper underscore the importance of information that is
credible and authentic.
The wide variation in safety standards within the EU or frequently changing
regulations without sufficient scientific probity brings to a naught the transparency, equivalence and
harmonization troika of SPS Agreement.

21

Annexure I: Some Notes on Import Policy as Announced Under EXIM Policy, April 2002
1.

Hazardous Waste is permitted for import against a licence for the purpose of processing and reuse.

2.

Import of Beef in any form and import of products containing beef in any form is prohibited.

3.

All consignments of edible oils and processed food products, imported in bulk, shall carry a
declaration from the concerned exporter on the shipping documents that the consignment does not
contain beef in any form. All consignments of edible products, imported in consumer packs, shall carry
a declaration on the label of the package that the product does not contain beef in any form.

4.

Import of meat and poultry products will be subject to the compliance of conditions regarding
manufacture, slaughter, packing, labelling and quality conditions as laid down in Meat Food Products
Order, 1973. All manufacturers of meat/poultry products exporting their goods to India shall be
required to meet the sanitary and hygienic requirements as stipulated under Schedule-II of the
aforementioned order. The imported product shall also comply with the specified packaging, labelling
and quality standards as laid down in Schedule-IV of the order. Compliance of these conditions is to
be ens ured before allowing customs clearance of the consignments.

5.

Import of all such edible/food products, domestic sale and manufacture of which are governed by
Prevention of Food Adulteration Act. 1954, shall be subject to all the conditions laid down in the
aforesaid Act. Import of all these products will have to comply with the quality and packaging
requirements as laid down in the Act. Compliance of these conditions is to be ensured before allowing
customs clearance of the consignment.

6.

Import of all primary agricultural products will be subject to a Bio-Security & Sanitary-Phyto Sanitary
import permit, to be issued by Department of Agriculture and Co-operation, as per conditions of
Plants, Fruits and Seeds (Regulation of Import into India) Order, 1989. The permit will be based on
Import Risk Analysis of the product, to be conducted on scientific principles, in accordance with the
WTO Agreement on the Application of Sanitary and Phyto-sanitary measures. The Import Risk
Analysis will be conducted based on various scientific principles, including inter alia,
(a)
(b)
(c)

the type of pests etc. known to be associated with the particular product in the exporting
country;
the organism already established in India; and
the potential impact of such organisms on Indias international trade.

7.

Import of tea waste is to be allowed only to the licence holders under the order issued by Tea Board.

8.

Import of alcoholic beverages as classified under Chapter 22 of ITC(HS) Classifications of Export and
Import Items, 1997-2002, shall be subject to compliance of various mandatory requirements as
stipulated by various State Governments.

9.

Import of all such edible/food products, domestic sale and manufacture of which are governed by
Prevention of Food Adulteration Act, 1954 shall also be subject to the condition that, at the time of
importation, the products are having a valid shelf life of not less than 60 per cent of its original shelf
life. Shelf life of the product is to be calculated, based on the declaration given on the label of the
product, regarding its date of manufacture and the due date for expiry.

10.

Import of Meat and Meat Products of all kinds including fresh, chilled and frozen meat, tissue organs
of poultry, pig, sheep, goat; egg and egg powder; milk and milk products; bovine, ovine and caprine
embryos, ova or semen; and pet food products of animal origin shall be subject to a sanitary import
permit to be issued by Department of Animal Husbandry and Dairying, Government of India, as per
Section 3A of Live -stock Importation Act, 1898, as incorporated by Live Stock Importation
(Amendment) Ordinance, 2001 dated 05.07.2001 and as notified on 07.07.2001

11.

Import of Whale shark (Rhincodon typus) and parts and products of this species shall be restricted.

22

Annexure II:

Present State of Current Food Safety Regulations in India with

Special Reference to Processed Food Sector

India has plethora of laws regulating the food safety and other activities of food industry. Most of these laws
restrict the functioning of trade industry in a competitive trade without attaching much importance to food
safety standards. There is a multiplicity of agencies both for making as well as implementing the food safety
standards which has resulted into a very lose system which is not at all coherent, integrated. It is ve ry
important for the decision-makers in India to recognise that presence of multiplicity of food laws in the country
is not going to serve the purpose particularly in the international trade. In order to give a boost to the food
industry the need of the hour is to harmonise not only the various food laws but also the agencies. According
to apex industrial bodies there should be only one national food safety code, which should cover all aspects of
Indian food safety under a unified system.
Recently, in ht e budget speech of Finance Minister, he had called for an effort to simplify these laws and bring
them under one umbrella organisation. Accordingly, a group of Ministers has been set up to deliberate on this
issue but nobody knows how long it is going to take and when this new national food safety code will see the
light of the day.
What is more important today is to have a comprehensive, integrated food law which can not only take care of
ensuring public health, safety but also specify quality norms for meeting the globally recognised standards. It
may be kept in mind that whenever a country allows other country for exports, particularly, any foodstuff, they
very closely look at the domestic standards of that country.
Unfortunately, we do not have domestic
standards in place, which also results in imports of third grade products from other countries. If enabling
environment for rapid growth of food processing industry is to be created then the major challenges before the
food industry today are availability of choices, threats of imports as a result of globalisation, rapid advances in
science and technology, changing consumer preferences and concerns which can be addressed by a legal
framework which would need simplification and amendments across Central, State and local legislation.
The plethora of laws and multiple controls have led to a system, which is over-regulated and underadministered.
It neither assures safety nor quality.
Moreover, the documentation part is completely
neglected. An urgent need for re-focussing our existing food laws and aligning them with the internationally
prescribed for food trade widely followed in the world has been greatly felt. It has been now recognised that
this would greatly enhance innovation and would also protect adequately the consumer.
The following are the Indian regulatory agencies dealing with the food safety issues in the domestic markets
presently.
Prevention of Food Adulteration (PFA) Act, 1954
The most important regulation for ensuring food safety and quality in India continues to be out-dated PFA,
1954. The objective of this Act is to formulate and monitor the standards of quality and purity. The provision
of the Act are mandatory and contravention of the rules can theoretically lead ot both fine and imprisonment.
But this happens rarely in practice.
The Central Committee of Food Safety (CCFS) and Directorate General of Health Services, Ministry of Health
and Family Welfare are the primary policy making bodies that advise Central and State Governments
regarding the administration of the Act and developed standards relating to the Act. The State Governments
and local bodies in Corporation and Municipalities implement the provisions of the Act. It is the responsibility
of the Ministry of Health and Family Welfare to liase with the national and international food quality control
organisation, namely the Bureau of Indian Standards (BIS) which is associated with the certification of the
processed food articles, the Directorate of Marketing and Inspection (DMI), the Ministry of Food Processing
Industries as well as the Codex Alimentarius Commission. It also includes in its role the creation of consumer
awareness, which is hardly evident.
The PFA lays emphasis on the prevention of adulteration of foods and is not comprehensive enough to deal
with the contamination of food through the animal feed and the food chain. The apex industrial bodies like
Confederation of Indian Industries (CII), Federation of Indian Chambers of Commerce and Industry (FICCI)
and Central Food Technological Research Institute (CIFTRI) have very strongly called for a complete overhaul
of PFA in order to harmonise it with the international standards set by the Codex Alimentarius Commission.
Obviously, this demand from the food industry is to protect the health of the people but at the same time
there is a concern that food safety standards by other countries are being used against India as non-tariff
barriers to stop/restrict exports from India to the developed countries.
If we take a cursory look at the quality of food commodity being sold in the domestic market and PFA
functionaries, who are more than 6000 Food Inspectors, the domestic market challenges towards food safety
23

standards come to the fore. These typical Food Inspectors very often have no scientific background, but
orientation is towards legal technicalities. Any re-orientation of food laws may not have any incentive to
perform their duties diligently and honestly.
In theory, producers or traders who supply
adulterated/contaminated produce can be taken to court and fined or imprisoned, if found guilty. But there are
some problems in implementing the Act. It is a very long way from the central food laboratory to the court
room and the whole Act is unable to guarantee food safety at one hand and it also does not restrict import of
unhygienic, expired, badly labelled products from other countries. It is very important that the sampling
procedure is standardised and it is transparent which does not happen in PFA. The procedure for formulation
of standards should be participatory and all stake-holders should be consulted. With regard to certification the
emphasis should be on process control rather than the final product inspection. The procedures for inspection
and drawing samples should be laid down in accordance with the standards prescribed and should be in tune
with the international practice.
Export Quality Control Inspection Act, 1963
Export Inspection Council (EIC), Ministry of Commerce is responsible for implementation of this Act under
which the exportable commodities are notified for compulsory pre-shipment inspection. As regards export of
egg powder, Government has framed rules called the Export of Egg Products (Quality Control, Inspection &
Monitoring) Rules, 1997 that are applicable for the export of egg powders to EU. It may be noted that these
rules are basically a replica of EU Regulations. Under these rules quality assurance and monitoring system
manual has been made under which Export Inspection Agencies (EIAs) have been designated as competent
authorities for monitoring the egg products which are made for export purposes to EU. Presently, the egg
powder plants in India are regulated through these rules and the egg powder is also exported according to
these rules. The complete booklet published contains different sections which give details of the executive
instructions and specifies as under :
Prohibits the export of egg powders by a unit in the course of international trade which includes EU and
United States unless it confirms to standards applicable to it and is accompanied by a certificate stating that
such unit is approved and monitored by Export Inspection Agency establishment u/s 7(1) of the Export
(Quality Control & Inspection) Act, 1963 (22 of 1963). All the conditions have been published in the Gazette
rd
of India Extra-ordinary Part II Section 3, Sub-Section (ii) dated 23 August, 1997. This booklet is a complete
document, which is a replica of EU and United States standards for the same products and following has
Chapters:
Chapter I : General conditions of Approval and Operations
Chapter II : Special conditions for the approval of establishment
Chapter III : Hygiene requirements relating to the premises, equipments and staff of establishment
Chapter IV : Requirements concerning eggs intended for manufacture of egg products
Chapter V : Special hygiene requirements for the manufacture of egg products
Chapter VI : Analytical specifications
Chapter VII : Health Control and Supervision of Production
Chapter VIII : Packaging of egg products
Chapter IX : Storage
Chapter X : Transport
Chapter XI : Marking of Egg Products
It also has Annexure I and II, which talks of residues, sampling strategy, frequency etc. In fact, Government
of India has submitted a Residue Monitoring Plan to EU which otherwise is also a necessity to keep the name
of India listed in the EU list of importers. This Residue Monitoring Plan gives details of various residues
alongwith surveillance system to monitor the residues, name of approved labs, procedures for obtaining test
services, nomination of National Reference Lab, responsibility of the nominated lab, evaluation of the report
by National Reference Lab, description of pesticide residues limit, residue limits of pharmacological
substances etc.

24

Government of India through Ministry of Commerce and Export Inspection Council had applied for
equivalency for these standards with the EU Commission and it is over three years now but so far equivalency
has not been granted and Indian plants have not been notified by the EU Commission pertaining to egg
powder products.
Similarly, Government of India through Export Inspection Council are also in the process of notifying order on
fresh poultry meat and poultry meat products which also specifies and lays down draft rules for export of fresh
poultry meat and poultry meat products under Quality Control, Inspection and Monitoring Rules, 2002 which
will be applicable for the inspection and monitoring of fresh poultry meat and poultry meat products prior to
export.
In this proposal fresh poultry meat and poultry meat products including meat which is vacuum wrapped or
wrapped in controlled atmosphere, which has not undergone any preserving process other than chilling or
freezing; poultry meat products which are further processed by means of drawing, curing, smoking, cooking,
frying, seasoning, flavouring or by any other method of processing.
It is understood that preliminary
notification of these draft standards has been issued and final notification is expected anytime. These
standards also are a replica of EU and USDA standards and have the following annexures :
Annexure I : General conditions for the approval of establishments
Annexure II : Special conditions for the approval of poultry slaughter houses.
Annexure III : Special conditions for the approval of cold-stores.
Annexure IV : Hygiene of staff and premises and equipment in the establishment
Annexure V : Pre-slaughter health inspection
Annexure VI : Hygiene requirement for slaughtering and handling of poultry meat
Annexure VII : Post-mortem Health inspection
Annexure VIII : Decision of the Official veterinarian at the post-mortem inspection
Annexure IX : Provisions concerning meat intended for cutting
Annexure X : Health monitoring of cut poultry meat and poultry stored meat
Annexure XI : Health marking
Annexure XII : Storage
Annexure XIII: Wrapping and Packaging of poultry meat
Annexure XIV : Transport
Annexure XV : Professional qualifications of Plant Technologists
Annexure XVI : Description of poultry from where fresh meat is obtained
Annexure XVII : Model Health Attestation
Annexure XVIII : Model Health Certificate for fresh poultry meat
It may not be out of place to mention that there is one more exercise going on to frame standards for the
export of table eggs and for that purpose USDA Regulations of FSIS has been taken as a base but this matter
is still under process. For some latest updates on Notifications reference to Annexure IV may please be
made.
Meat Products Control Order, 1973
These is one more agency which talks of controlling meat food products which falls under Ministry of
th
Agriculture and has been issued in the Extra-Ordinary Gazette Part II Section 3 Sub-Section (ii) of dated 28
March, 1973. The name of this order is Meat Products Control Order, 1973, which came into force from
15/7/75. This order also covers some part of meat including poultry meat. The licensing authority under this
order is the Agriculture Marketing Advisor to the Government of India. Similarly, the Bureau of Indian
25

Standards (BIS) who are completely voluntary has also formulated certain standards, which again remains a
half-hearted approach for the standardisation of the food safety rules. For other food products ht ere are
orders like Milk and Milk products Order, 1992, Solvent Extracted Oil, De-Oiled Meal and Edible Flour Control
Order, Vegetable Oil Products control Order, Compulsory Compliance Legislation and Food Products Order.
Food Testing Labs
There are 72 food labs under the administrative control of Central and State Governments as well as local
bodies.
Central Food Labs : Four Central Food Labs have been established under PFA Act to serve as Appellate
Labs. Here samples of food articles taken by Food Inspectors from State and Local levels are tested. Two of
these labs, the Food Research and Standardisation Labs, Ghaziabad and Central Food Lab, Kolkata are
under the administrative control of the Directorate General of Health Services. The other two, Central Food
Lab (CFL), Pune and Food Central Lab, Mysore are under the administrative control of Government of
Maharashtra and Council of Scientific and Industrial Research. In addition to this, there are 84 State Food
Labs and one-third are under the administrative control of local bodies. Some labs under EIC and BIS are
also operating. Presently, there is no national apex lab that can offer entire range of testing services and
results of which cannot be challenged by the labs and the buyers in developed countries. Moreover, these
labs also lack in infrastructure except the CFTRI lab at Mysore.
Insufficient capacity inadequate training : Another important lacunae in the food quality assurance system, if
we can call it a system, is lack of proper training facilities in the area of food safety and testing despite the fact
that we have a large human resource available with us. The training given to Food Inspectors is minimal,
highly inadequate and it is not relevant in the present scenario of globalisation. Out of the 150 Universities
and colleges teaching agriculture and health, only few offer courses related to food safety and quality. Even
their food safety and quality forms a very small component of training provided as a part of the nutrition course
in home science or food technology department. The only mentionable source of training in food quality
control is provided by the organisations like CFTRI, Mysore and CFL, Kolkata etc.
Voluntary Standards
Bureau of Indian Standards : As mentioned earlier BIS developed standards for most processed foods that
are domestically traded in India. In general these standards cover raw material permitted and their quality
parameters, hygiene conditions under which the products must be manufactured and meet the packaging and
labelling requirements. Producers who comply with BIS standards can obtain the ISI mark. The BIS has four
regional offices and its Head Quarter is in Delhi.
Directorate of Marketing & Inspection(DMI) :
DMI enforces the agriculture produce (Grading and
Marketing) Act, 1937. Under this Act, grade standards are prescribed for agriculture and allied commodities.
Grading is voluntary and manufacturers who comply with the standards laid down by DMI are allowed to put
Agmark labels on their products.
Ministry of Environment and Forest : Ministry of Environment and Forest has introduced Ecomark criteria
for certain food items such as edible oil, tea, coffee, baby foods and preserved food and vegetables. The
criteria are in accordance with PFA, as in the case of BIS standards, Ecomark is voluntary standard and not a
mandatory one.
The Compound Livestock and Food Manufacturers Association of India, which also
manufactures animal and poultry feed has also laid down, certain standards for its own members for the
manufacture of compounded cattle and poultry feed. They have also installed certain labs for testing Aflatoxin
and other toxins. In the private sector, particularly in poultry, there are labs like Poultry Diagnostic Research
Centre which are having excellent facilities for testing the samples, particularly on residues and microorganisms etc. These labs also have been recognised by organisations like APEDA for testing the residues of
pesticides and antibiotic.

26

Annexure III:

Basic Structure of The Integrated Food Law being Considered by the

Government

THE FOOD ACT

Objective
To provide safe and wholesome food to the consumers and to create an enabling environment for value
addition to primary agricultural produce, to bring innovation and creativity, and rapid development of food
processing industries in an integrated manner, ensuring a high degree of objectivity and transparency.
Structure
This is a single Integrated Food Law, which is self-contained and complete.
This Act to cover all articles of food or drink for human consumption except drugs, tobacco, alcoholic
beverages and natural agricultural/horticulture/marine produce. (measures to regulate the natural
agricultural/horticultural/marine produce need to be notified separately).
Food Regulatory Authority of India (FRAI)
(a)

An autonomous Food Regulatory Authority of India to be set up, to coordinate and supervise the
implementation of the Food Act, to formulate rules and procedures, and to amend, add or delete any
of the same as may be required from time to time in fulfillment of the objectives of The Food Act. To
recommend to the Govt. on related issues.

(b)

All current Laws governing food to be converged into this Food Act. This will include:
(1)
(2)

(3)
(4)

The Prevention of Food Adulteration Act, 1954, PFA Rules, 1955. All the State amendments
and orders relating to the same.
All orders under the Essential Commodities Act and other statutes pertaining to food
standards, quality, safety, packaging, mandatory certification etc. including FPO, MMPO,
MFPO, VOP, SEO, and others.
Suitable amendments be made to the Agmark and BIS to remove mandatory certification in
relation to Food Articles from these.
This Act will contain all necessary legal provisions regarding labeling requirements. Hence,
the provisions of such Acts as the Standards of Weights & Measures Act, 1976, the related
Packaged Commodities Rules, 1977, the Standards of Weights & Measures (Enforcement)
Act, 1985 and Infant Milk Substitutes and Feeding Bottles Act so far as they pertain to food
articles shall be specifically converged into the Food Act.

(c)

FRAI shall call for views from the aggrieved industry.

(d)

FRAI will set up systems and infrastructure, curriculum, schedules etc. for the periodic training and
development of all personnel involved in he
t Food Safety Administration (FSA) and different segments
of the food chain.

(e)

The FRAI will notify standards of Food based on the recommendation of CFS.

(f)

FRAI will notify a list of registered independent certifying agencies for food quality assurance systems
based on the recommendations of CFS.

(g)

The FRAI will notify a list of accredited laboratories based on the recommendations of CFS.

(h)

The FRAI will encourage adoption of food quality assurance systems such as GHP, GMP and HACCP
by different classes of the food industry.

Council of Food Standards (CFS)

(a)

A unified and comprehensive system of laying Food Standards to be established under an

autonomous body having close and adequate participation of govt., industry, consumers & technical
institutions to be called the Council of Food Standards.

(b)

The CFS to lay Mandatory Minimum Food Safety Standards and to amend, add, or delete any of the
same as may be required from time to time, based on sound scientific principles and technological
developments and to make recommendations to the FRAI.
27

(i)
(ii)

CFS to lay the Mandatory Minimum Food Safety Standards that are horizontal in nature (i.e.
not prescriptive) to facilitate innovation.
CFS may lay essential compositional standards (vertical standards) for certain selected foods,
in such cases the essential minimal parameters may be laid down.

(c)

Food Additives permitted specifically or included in a category general standard for Food Additives
(GSFA) provided under Codex to be allowed unless specifically considered undesirable on the basis
of sound scientific principles.

(d)

CFS will also be responsible for representing India in all the deliberations in the Codex.

(e)

The CFS will lay down norms for adoption of minimal food quality assurance system by different
segments of the food chain and further lay down the criteria for registration of independent certifying
agencies to certify industries that follow food quality assurance systems such as GHP, GMP &
HACCP, as may be required having regard to the nature of the food article, and recommend names of
such agencies for registration to FRAI.

Food Safety Administration (FSA)

(a)

To define an effective system of Food Safety Administration (FSA) to be run under the overall
supervision of the FRAI, with necessary help from the State Governments (being a subject on the
Concurrent List, field implementation to be through State Governments).

(b)

The FSA will implement safety of food for the consumer.

(c)

Certified Food Unit means a unit certified by any of the registered certifying agencies as being
compliant with the minimal food quality assurance system as specified.

(d)

For certified Food Unit, the independent certifying agency shall follow a standardized procedure of
regular inspections of certified units, regular feedback to the unit, and suggest improvements to
ensure compliance.

(e)

Once the unit is certified the State Food Authority shall grant a license.

(f)

For certified Food Unit the Food Officers may also conduct, in case necessary, administrative
sampling of food, regular feedback to the unit. In the event of repeated defaults in compliance, to
recommend action to the State Food Authority.

(g)

For uncertified units, the State Food Authority to follow a standardized procedure of licensing, regular
inspections of licensed units in the relevant jurisdictions, administrative sampling of food regular
feedback to the unit and suggest improvements to ensure compliance. In the event of repeated
defaults in compliance, to recommend action to the State Food Authority.

(h)

The State Food Authority will monitor compliance of this Act and the regulations made under it in
respect of food available in the market, through Food Officers appointed for designated local areas.

(i)

All samples to be collected as per standardized sampling procedures and the testing of such food
samples will b e conducted as per notified methods and by an accredited food laboratory.

(j)

Pursuant to the testing results, in case a need arises to take action, the food officer (presently Food
Inspector) will submit a report along with the test results to the State Food Authority, with a copy to the
manufacturer or vendor, within 10 days of the receipt of the test report. The State Review Panel
constituted by the State Food Authority will examine the report and, in case action is proposed to be
taken against the manufacturer take the following steps:
1)

2)
3)
4)

Call for a report from the jurisdictional licensing authority regarding the systems and
processes followed by the unit and copies of last two inspection reports. However, in the case
of certified units the said report would be requisitioned from the certifying agency or the
manufacturer/vendor.
Issue a show-cause to the manufacturer.
Afford an opportunity o being heard to the manufacturer.
Consider the action appropriate to the facts and circumstances.

(k)

The State Review Panel will be a body set up by the State Food Authority in accordance with the
norms laid down by FRAI and will consist of 5 members drawn from the State judiciary, Food Industry,
Consumers and eminent Food Technologists. The State Food Authority may set up more han
t
one
State Review Panel in case required.

(l)

To provide appropriate systems to ensure a high level of neutrality, and transparency in the
Accreditation of testing laboratories by NABL (National Accreditation Board of Laboratories of the
28

Department of Science & Technology). A Manual of Standard Testing Practice to be published and
tolerance limits of test procedures to be specified. Testing labs to give analysis and calculation sheet
along with test results.
(m)

To incorporate grading of violations in order to enhance objectivity, strengthen credibility of the system
and avoid harassment & exploitation in the field. Distinction to be laid down between labeling
deficiencies, sub-standard product, and adulteration. This will help in quick disposal of petty violations
with sufficient economic disincentives and caution, while allowing the system to focus on the serious
violations with stronger punishments.

(n)

The State Review Committee set up in each state/UT shall examine the test results and make
recommendation for appropriate compounding, recall or prosecution proceedings, depending upon
the nature & level of nonconformance found in the food sample.

(o)

This Act to lay the procedure regarding acceptance of imported foods on the basis of equivalence.
The procedure should ensure that a non compliant & expired product does not gain entry, and at the
same time allow good quality established products without hindrance.

INTEGRATED FOOD LAW

THE FOOD ACT

OBJECTIVES
To provide safe and wholesome food to the consumers and to create an enabling
environment for value addition to primary agricultural produce, to bring innovation
and creativity, and rapid development of food processing industries in an integrated
manner, ensuring a high degree of objectivity and transparency.
FOOD
REGULATORY
AUTHORITY OF INDIA
(FRAI)

To coordinate and supervise

implementation of The Food
Act. To formulate rules &
procedures and to amend add
or delete any of the same as
may be required from time to
time in fulfillment of the
objectives of The Food Act.
To recommend to the
Government on any related
issues.

COUNCIL OF FOOD
STANDARDS (CFS)

To lay standards for food and to amend,

add or delete any of the same as may be
required from time to time. To make
recommendations to the FRAI on any
technical issues.

FOOD SAFETY
ADMINISTRATION
(FSA)

To implement safely of
food for the consumer,
taking
food
samples,
getting the same analyzed
by an accredited food
laboratory,
to
pursue
recommendations of the
Review Panels and initiate
compounding, recall or
prosecution proceedings.

29

Annexure IV: About EIC (Source: www.eicindia.org/eic/about-main.htm)

Introduction
The Export Inspection Council (EIC) was set up by the Government of India under Section 3 of the Export
(Quality Control and Inspection) Act, 1963 (22 of 1963), in order to ensure sound development of export trade
of India through Quality Control and Inspection and for matters connected thereof.
EIC is an advisory body to the Central Government, which is empowered under the Act to:
Notify commodities which will be subject to quality control a nd/ or inspection prior to export,
Establish standards of quality for such notified commodities, and
Specify the type of quality control and / or inspection to be applied to such commodities.
Besides its advisory role, the Export Inspection Council, also exercises technical and administrative control
over the five Export Inspection Agencies (EIAs), one each at Chennai, Delhi, Kochi, Kolkata and Mumbai
established by the Ministry of Commerce, Government of India, under Section 7 of the Act for the purpose of
implementing the various measures and policies formulated by the Export Inspection Council of India.
Export Inspection Council, either directly or through Export Inspection Agencies, its field organisation renders
services in the areas of:
Certification of quality of export commodities through installation of quality assurance systems (In-process
Quality Control and Self-Certification) in the exporting units as well as consignment wise inspection.
Certification of quality of food items for export through installation of Food safety Management System in the
food processing units.
Issue of Certificates of origin to exporters under various preferential tariff schemes for export products.
Organisation Setup
Under the Export Quality Control & Inspection Act, 1963, the Council, which is constituted by the Central
Government, is the apex body, and has powers to constitute specialist committees to assist it in discharge of
its functions. Accordingly, the Council has constituted Administrative Committee to advise it on administrative
matters and a Technical Committee to advise it on technical matters. Besides, it has created some Standing
Committees in specific technical areas as given below :
International Recognition
Under the provisions of WTO Agreements, especially the SPS Agreement, several of India's trading partners
have imposed import control systems based on international standards, particularly in food sector. These
Agreements also provide for recognition of the export certification system of member trading partners
provided it meets the requirements of their import control. EIC, as the official export certification body of India,
has initiated dialogue with several of India's trading partners seeking recognition of its certification.
Presently, EIC's certification is recognised in the following areas:
(1)

Basmati Rice by European Commission (for Certificates of Authenticity).

(2)

Black Pepper by United States Food & Drug Administration (USFDA) (as per which, any
consignment of black pepper from India, not accompanied by EIA's certificate, is detained on arrival in
USA)

(3)

Fish & Fishery Products by European Commission (as per which, the processing units are
specifically approved for export to European Union and the names of approved units sent to the
European Commission for formal notification, after which they can export to EU countries)
30

(4)

Fish and Fishery Products by Australian Quarantine & Inspection Service (AQIS) Australia's
official import control agency (as per which seafood consignments from India accompanied by
EIC's certificates will undergo only random verification sampling not exceeding 5% of the
consignments and health certificates issued by EIC will be accepted)

Notifications
Cashew Kernels
Notification No. 782 dated 1 st March, 1986
st

Notification No. 783 dated 1 March, 1986

Appendix
Annexure-I
Annexure-II
Basmati Rice
th

Notification No. 2538 dated 14 September, 1990

Notification no. 67, dated 23th January 2003
Notification no. 68, dated 23rd January 2003
Black Pepper
nd

Notification No. 1311 dated 22 April, 1991

Notification No. 245 dated 7 th March, 1988

Bivalve Molluscs
Notification No. 1054 dated 1st October 2002

Fish and Fishery Products

st

Notification No. 729 dated 21 August 1995

Schedule - I
Appendix to schedule - I
st

Notification no. 730 dated 21 August, 1995

Annexure-I Conditions applicable to factory vessels
Annexure-II Requirements during and after landing
Annexure III General conditions relating to premises, buildings & equipments
Annexure-IV Fishery products on shore
Annexure-V Health control and monitoring of production conditions
Annexure-VI Packaging
Annexure-VII Identification Marks
Annexure-VIII Storage and Transportation
Annexure-IX Own checks guidelines
Appendix- I Identification of Critical Points
Appendix- II Establishment and implementation of monitoring & checking critical points
Appendix- III Verification of own-checks system
S.O 731(E).
S.O 732(E).
S.O 733(E).

31

Dried Fish
Notification 1
Notification 2
Dried Fish maws
th

Notification No. 2876 dated 28 August 2002

Notification No. 2877 dated 28th August 2002
Honey
Order (New Delhi, 4th March, 2002) SO 276-(E)
Order (New Delhi, 4th March, 2002) SO 277-(E)
Live Fish
st

Order (New Delhi, the 1 May 2002)

Schedule-I
st

Notification (New Delhi the 1 May, 2002)

Maximum Residual Limits
Order no. 528 dated 10th July 2002
Order no. 722 dated 17th May 2002
Milk & Milk Products
Notification no. 2719 dated 28th November 2000
Notification no. 2720 dated 28th November 2000
Eggs & Poultry Products
th

Government of India New Delhi, The 12 January 1993

th

Government of India New Delhi, The 17 February 1993

th

Notification No. 2077 dated 4 August, 1997

th

Notification No. 2078 dated 4 August, 1997

Annexure-I
Annexure-II
Annexure-III
Annexure-IV
Annexure-V
Annexure-VI
Annexure-VII
Annexure-VIII
Annexure-IX
Annexure-X
Annexure-XI
Annexure-XII
Annexure-XIII
Annexure-XIV
Order no. 1377 dated 30th December 2002
Order no. 1378 dated 30th December 2002

32

About the Aquaculture Authority

In pursuance of the directives of the Supreme Court relating to the setting up of the shrimp aquaculture farms,
the Aquaculture Authority has been set up under Section 3 (3) of the Environment (Protection) Act, 1986 to
perform the functions indicated in the Supreme Court Judgement delivered on 11 December 1996 in Writ
Petition No 561(C) of 1994.
The Aquaculture Authority was set up vide Ministry of Environment and Forests' Notification SO 88 (E) dated
6 February 1997 and is functioning under the administrative control of the Government of India in the Ministry
of Agriculture with its Headquarters located at Chennai. The Authority is being headed by Justice G
Ramanujam, a retired Judge of Madras High Court with experts drawn from the fields of aquaculture, pollution
control and environment protection and representatives from the Ministry of Agriculture, Ministry of Commerce
and the Ministry of Environment and Forests as Members. Dr Y S Yadava is the Member Secretary of the
Authority.
The Secretariat of the Authority is located at Shastri Bhavan Annexe (Second Floor), 26, Haddows Road,
Chennai - 600 006, Tamil Nadu, India
Tel:# 91-44-8216552; Fax:# 91-44-8216552; Email: aquaauth@vsnl.net
Functions of the Aquaculture Authority
The functions of the Aquaculture Authority are enshrined in the Notification of S O 88 (E) dated 6 February
1997 and subsequently amended vide notification S O 421 (E) dated 20 May 1997 of the Ministry of
Environment and Forests. The functions of the Authority are as follows:
I.

To exercise the powers under section 5 of the Environment (Protection) Act, 1986 for issuing
directions and for taking measures with respect to matters referred to in clauses (v), (vi), (vii), (viii), (ix)
and (xiii) of subsection (2) of Section 3 of the said Act.

II.

To ensure that no shrimp culture pond can be constructed (or) set up within Coastal Regulation Zone
and up to 1 000 m of Chilka lake and Pulicat Lake (including bird sanctuaries namely Yadurapattu and
Nelapattu).

III.

To ensure and give approval to the farmers who are operating traditional and improved traditional
systems of aquaculture for adopting improved technology for increased production.

IV.

To ensure that the agricultural lands, salt pan lands, mangroves, wet lands, forest lands, land for
village common purposes and the land meant for public purposes shall not be used (or) converted for
construction of shrimp culture ponds.

V.

To implement the Precautionary Principle and the Polluter Pays Principle in coastal shrimp
aquaculture activities by adopting the procedure described in the Supreme Court Order dated 11
December 1996 passed in Writ Petition(Civil) No 561 of 1994.

VI.

To regulate and give the necessary approvals/ authorisation for shrimp activities outside Coastal
Regulation Zone areas and 1000 m from the Pulic at lake and Chilkalake.

VII.

To frame scheme/schemes in consultation with expert bodies like National Environmental Engineering
Research Institute, Central Pollution Control Board, respective State Pollution Control Board for
reverting the damages caused to the ecology and environment by pollution in coastal States/ Union
Territories.

VIII.

To ensure the payment of compensation to the workmen employed in the shrimp culture industries as
per the procedure laid down in the Supreme Court Order dated 11 December 1996 passed in Writ
Petition (Civil) No 561 of 1994.

IX.

To comply with the relevant orders issued by the concerned High Courts and Supreme Court from
time to time.

X.

To deal with any other relevant environment issues pertaining to coastal areas with respect to shrimp
culture farming, including those which may be referred to it by the Central Government in the Ministry
of Environment andForests.
33

For discharging the above functions, the Aquaculture Authority has constituted State Level Committees
(SLCs) and District Level Committees (DLCs) under the chairpersonship of Secretary-in-Charge of Fisheries
and the District Collector/ Deputy Commissioner respectively. The composition of the SLCs and DLCs is as
shown in the flow chart.
The applications submitted by the shrimp farmers are received by the DLCs and after scrutiny and verification
of the information and field level inspections, wherever necessary, are forwarded to the SLCs for
consideration. The applications after recommendation of the SLC are forwarded to the Aquaculture Authority
for consideration for issue of approvals.

34

CAC/MISC 1

Page 1 of 2

GENERAL PRINCIPLES FOR THE USE OF FOOD ADDITIVES 1

CAC/MISC 1-1972
1.
All food additives, whether actually in use or being proposed for use, should have been or should be
subjected to appropriate toxicological testing and evaluation. This evaluation should take into account, among
other things, any cumulative, synergistic or potentiating effects of their use.
2.
Only those food additives should be endorsed, which so far as can be judged on the evidence presently
available, present no hazard to the health of the consumer at the levels of use proposed.
3.
All food additives should be kept under continuous observation and should be re-evaluated, whenever
necessary, in the light of changing conditions of use and new scientific information.
4.
Food additives should at all times conform with an approved specification, e.g. the Specifications of
Identity and Purity recommended by the Codex Alimentarius Commission.
5.
The use of food additives is justified only where they serve one or more of the purposes set out from
(a) to (d) and only where these purposes cannot be achieved by other means which are economically and
technologically practicable and do not present a hazard to the health of the consumer:
(a)

to preserve the nutritional quality of the food; an intentional reduction in the nutritional
quality of a food would be justified in the circumstances dealt with in sub-paragraph (b) and
also in other circumstances where the food does not constitute a significant item in a normal
diet;

(b)

to provide necessary ingredients or constituents for foods manufactured for groups of

consumers having special dietary needs;

(c)

to enhance the keeping quality or stability of a food or to improve its organoleptic properties,
provided that this does not so change the nature, substance or quality of the food as to deceive
the consumer;

(d)

to provide aids in the manufacture, processing, preparation, treatment, packing, transport or

storage of food, provided that the additive is not used to disguise the effects of the use of
faulty raw materials or of undesirable (including unhygienic) practices or techniques during
the course of any of these activities.

6.
Approval or temporary approval for the inclusion of a food additive in a advisory list or in a food
standard should;
(a)
(b)

as far as possible be limited to specific foods for specific purposes and under specific
conditions;
be at the lowest level of use necessary to achieve the desired effect;

The General Principles for the Use of Food Additives were adopted by the Ninth Session of the Codex
Alimentarius Commission as an advisory text (para 295, ALINORM 72/35).

CAC/MISC 1

(c)

Page 2 of 2

as far as possible take into account any Acceptable Daily Intake, or equivalent assessment,
established for the food additive and the probable daily intake of it from all sources. Where
the food additive is to be used in foods eaten by special groups of consumers, account should
be taken of the probable daily intake of the food additive by consumers in those groups.

CODEX STAN 192

Page 1

GENERAL STANDARD FOR FOOD ADDITIVES

CODEX STAN 192-1995, Rev. 3-2001
1. SCOPE
1.1 PERMITTED FOOD ADDITIVES
Only the food additives listed herein are permitted for use in foods in conformance with the
provisions of this Standard1. Only food additives which have been evaluated by the Joint FAO/WHO Expert
Committee on Food Additives (JECFA) and found acceptable for use in foods are included in this Standard.
1.2 FOODS IN WHICH ADDITIVES M AY B E USED
This Standard sets forth the conditions under which permitted food additives may be used in all foods,
whether or not they have previously been standardized by Codex. The food additive provisions of Codex
Commodity Standards shall be included in and superseded by the provisions of this Standard. These
provisions also comply with the other requirements of the Preamble.
1.3 FOODS IN WHICH ADDITIVES M AY NOT B E USED
Food categories or individual food items where the use of food additives are not allowed or are
restricted are defined by this Standard.
1.4 THE PERMITTED LEVELS OF USE FOR FOOD ADDITIVES
The primary objective of establishing permitted levels of use of food additives in various food groups
is to ensure that the intake of additives does not exceed the acceptable daily intake.
The food additives covered by this standard and their maximum levels of use are based in part on the
food additive provisions of previously established Codex commodity standards, or upon the request of
governments after subjecting the requested maximum levels to an appropriate method which would verify the
compatibility of a proposed maximum level with the ADI.
The Danish budget method may be used as a first step in this regard2. The submission of actual food
consumption data is also encouraged.
2. DEFINITIONS OF TERMS USED IN THIS STANDARD
a) Food additive means any substance not normally consumed as a food by itself and not normally used as
a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to
food for a technological (including organoleptic) purpose in the manufacture, processing, preparation,
treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected
to result (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting
the characteristics of such foods. The term does not include contaminants or substances added to food
for maintaining or improving nutritional qualities.3

Notwithstanding the provisions of this Section of the General Standard, the lack of reference to a particular additive or to a
particular use of an additive in a food in the General Standard as currently drafted, does not imply that the additive is
unsafe or unsuitable for use in food. The Commission shall review the necessity for maintaining this footnote on a regular
basis, with a view to its deletion once the General Standard is substantially complete.

Consensus Document on the Danish Budget Method, Nordic Working Group on Food Toxicology and Risks Evaluation,
Report No. 4/90.

Codex Alimentarius, Second Edition (Revised 1995), Volume 1A (General Requirements), p. 11.

CODEX STAN 192

Page 2

b) Acceptable Daily Intake (ADI) is an estimate by JECFA of the amount of a food additive, expressed
on a body weight basis, that can be ingested daily over a lifetime without appreciable health risk
(standard man = 60 kg).4
c) Acceptable Daily Intake "Not Specified" (NS)5 is a term applicable to a food substance of very low
toxicity which, on the basis of the available data (chemical, biochemical, toxicological, and other), the total
dietary intake of the substance arising from its use at the levels necessary to achieve the desired effect
and from its acceptable background in food does not, in the opinion of JECFA, represent a hazard to
health. For that reason, and for reasons stated in individual JECFA evaluations, establishment of an
acceptable daily intake expressed in numerical form is not deemed necessary by JECFA. An additive
meeting this criterion must be used within the bounds of good manufacturing practice as defined in subparagraph 3.3 below.
3. GENERAL PRINCIPLES FOR THE USE OF FOOD ADDITIVES

3.1
a) Only those food additives shall be endorsed and included in this Standard which, so far as can be
judged on the evidence presently available from JECFA, present no risk to the health of the
consumer at the levels of use proposed.
b) The inclusion of a food additive in this Standard shall have taken into account any Acceptable
Daily Intake, or equivalent assessment, established for the additive and its probable daily intake 7
from all sources. Where the food additive is to be used in foods eaten by special groups of
consumers, account shall be taken of the probable daily intake of the food additive by consumers
in those groups.
3.2
The use of food additives is justified only when such use has an advantage, does not present a hazard
to health of and does not mislead the consumer, and serves one or more of the technological functions set out
by Codex and needs set out from (a) through (d) below, and only where these objectives cannot be achieved
by other means which are economically and technologically practicable:
a) to preserve the nutritional quality of the food; an intentional reduction in the nutritional quality of
a food would be justified in the circumstances dealt with in sub-paragraph (b) and also in other
circumstances where the food does not constitute a significant item in a normal diet;

Principles for the Safety Assessment of Food Additives and Contaminants in Food, World Health Organization, (WHO
Environmental Health Criteria, No. 70), P. 111 (1987).

For purposes of this Standard, the phrase acceptable daily intake (ADI) not limited (NL) has the same meaning as ADI
not specified. The phrase acceptable ADI refers to an ADI which is more appropriately limited by the level of
treatment of the food, rather than on a mg additive per kg body weight per day basis (see, Summary of Evaluations
Performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), FAO/WHO, ILSI Press, 1994, Part 1,
p.3).

General Principles for the Use of Food Additives were originally adopted by the Ninth Session of the Codex Alimentarius
as a Codex Advisory Text (para. 295, ALINORM 72/35) and were reprinted in the Second Edition of the Codex
Alimentarius, Vol. 1A, (General Requirements) pp. 45-47 (Revised 1995). Pertinent portions of the Text have now been
incorporated as an integral part of this Standard, suitable modifications having been made as necessary with respect to the
present context.

"Guidelines for Simple Evaluation of Food Additive Intake", CAC/VOL. XIV Ed. 1, Supplement 2 (1989), gives
procedures for calculating the theoretical maximum daily intake (TMDI) and the estimated daily intake (EDI) of food
additives; other appropriate procedures may be used to calculate the TMDI and EDI.

CODEX STAN 192

Page 3

b) to provide necessary ingredients or constituents for foods manufactured for groups of

consumers having special dietary needs;
c) to enhance the keeping quality or stability of a food or to improve its organoleptic properties,
provided that this does not change the nature, substance or quality of the food so as to deceive
the consumer;
d) to provide aids in the manufacture, processing, preparation, treatment, packing, transport or
storage of food, provided that the additive is not used to disguise the effects of the use of faulty
raw materials or of undesirable (including unhygienic) practices of techniques during the course
of any of these activities.
3.3 GOOD M ANUFACTURING PRACTICE (GMP)8
All food additives subject to the provisions of this Standard shall be used under conditions of good
manufacturing practice, which include the following:
a) the quantity of the additive added to food shall be limited to the lowest possible level necessary
to accomplish its desired effect;
b) the quantity of the additive that becomes a component of food as a result of its use in the
manufacturing, processing or packaging of a food and which is not intended to accomplish any
physical, or other technical effect in the food itself, is reduced to the extent reasonably possible;
and,
c) the additive is prepared and handled in the same way as a food ingredient.
3.4 SPECIFICATIONS FOR THE IDENTITY AND PURITY OF FOOD ADDITIVES
Food additives used in accordance with this Standard should be of appropriate food grade quality and
should at all times conform with the applicable Specifications of Identity and Purity recommended by the
Codex Alimentarius Commission9 or, in the absence of such specifications, with appropriate specifications
developed by responsible national or international bodies. In terms of safety, food grade quality is achieved
by compliance with the specifications as a whole and not merely with individual criteria.
4. CARRY-OVER OF FOOD ADDITIVES INTO FOODS10
4.1 COMPLIANCE WITH THE CARRY-OVER PRINCIPLE
Other than by direct addition, an additive may be present in a food as a result of carry-over from a
food ingredient, subject to the following conditions:
a) the additive is permitted in the raw materials or other ingredients (including food additives)
according to this General Standard;

For additional information, see Codex Alimentarius Commission Procedural Manual, Tenth Edition (1997), p. 78.

Food additive specifications endorsed by the Codex Alimentarius Commission are included in the JECFA "Compendium of
Food Additive Specifications", Volumes 1 and 2 (1992), and in addenda thereto, published by FAO.

10

The principle relating to the carry-over of food additives into foods (the "Carry-Over Principle") addresses the presence of
additives in food as a result of the use of raw materials or other ingredients in which these additives are used. The Codex
Alimentarius Commission at its 17th Session (1987) adopted a revised statement of the principle as a Codex Advisory
Text. The Text is printed in its entirety in Codex Alimentarius, Second Edition, Vol. 1A (General Requirements), pp. 9495, 1992. The Carry-Over Principle applies to all foods covered by Codex Standards, unless otherwise specified in such
standards.

CODEX STAN 192

Page 4

b) the amount of the additive in the raw materials or other ingredients (including food additives)
does not exceed the maximum amount so permitted.
c) the food into which the additive is carried over does not contain the food additive in greater
quantity than would be introduced by the use of the ingredients under proper technological
conditions or manufacturing practice.
4.2 INGREDIENTS AND RAW M ATERIALS AS CARRIERS FOR ADDITIVES 11
An additive is permitted in a raw material or other ingredient if the raw material or ingredient is used
exclusively in the preparation of a food which is in conformity with the provisions of the standard.
5. FOOD CATEGORY SYSTEM 12
The food category system is a tool for the allocation of food additive uses authorized by this
Standard. The food category system applies to all foodstuffs including those in which no additives are
permitted.
The food descriptors are not to be legal product designations nor are they intended for labelling
purposes.
The food category system is based on the following principles:
a) The food category system is hierarchical, meaning that when the use of an additive is permitted
in a general category, it is automatically permitted in all its sub-categories, unless otherwise
stated. Similarly, when an additive is permitted in a sub-category, its use is also allowed in any
further sub-categories and in descriptors or individual foodstuffs mentioned in a sub-category.
b) The food category system is based on product descriptors of foodstuffs as marketed, unless
otherwise stated.
c) The food category system takes into consideration the carry-over principle. By doing so, the
food category system does not need to specifically mention compound foodstuffs, e.g., prepared
meals, because they may contain, pro rata, all the additives allowed in their components, except
when the compound foodstuff needs and additive which is not authorized in its components.
d) The food category system is used to simplify the reporting of food additive uses for assembling
and constructing this Standard.
6. FORMAT OF THE STANDARD
The food additives listed herein have been grouped into the 23 major functional classes of the Codex
International Numbering System (INS) for Food Additives.13

11

See ALINORM 97/12, para. 44.

12

Each Codex Commodity Standard has been initially assigned to one of the food categories or sub-categories of the food
category based on the system developed by the Confdration des Industries Agro-Alimentaires de la CEE (CIAA). It is
expected that the food category system for the Standard (CL 1996/14-FAC) will form the basis of a new food classification
scheme that will be eventually proposed for adoption by the CAC. Codex Standard Numbers (CXSNs), together with the
corresponding names of the Codex Commodity Standards and the food categories and sub-categories to which the CXSNs
have been classified, are listed in ANNEX B.

13

Although the General Standard as currently drafted covers only antioxidants and preservatives, the complete Standard will
eventually cover the uses of food additives in all 23 INS functional classes; see Codex Alimentarius Vol. 1A, Second
Edition (Revised 1995), Section 5.2, pp. 57-92.

CODEX STAN 192

Page 5

Table 1 of this Standard specifies, for each food additive or food additive group (in alphabetical
order), the foods in which the additive is acceptable for use, together with the acceptable maximum use
levels. Table 1 also includes the uses of those additives with non-numerical ADIs for which a maximum use
level is specified.
Table 2 of this Standard contains the same information as Table 1, but the information is arranged by
food category number.
Table 3 of this Standard lists additives with non-numerical JECFA ADIs that are acceptable for use
in foods in general when used at quantum satis levels and in accordance with the principles of good
manufacturing practice described in Section 3.3 of this preamble. The Annex to Table 3 lists food categories
and individual food items excluded from the general conditions of Table 3. The provisions in Table 1 and 2
govern the use of additives in the food categories listed in the Annex to Table 3.
Table 1, 2 and 3 do not include reference to the uses of substances as processing aids.
Unless otherwise specified, maximum levels for food additives are set on the final product as
consumed.
7. REVIEW AND REVISION OF THE STANDARD
7.1 REVIEW OF THE STANDARD
The food additive provisions for this Standard shall be reviewed on a regular basis and revised as
necessary in light of revisions of Acceptable Daily Intakes by JECFA or of changing technological need and
justification for use.
7.2 REVISION OF THE STANDARD
The food additive provisions of this Standard shall be amended as necessary. Proposed revisions of
this Standard may be initiated by recommendations by Codex Committees, Codex member States, or the
Codex Commission. Information to support amendment of the Standard shall be provided by the proposing
body. Supporting information that shall be provided to the Codex Committee on Food Additives and
Contaminants may include, as appropriate:

Specifications for the food additive;

Intended food category or sub-category, and use level for the food additive;

Summary of JECFA safety evaluation of the food additive; and

Technological justification and need for the additive.

The Codex Committee for Food Additives and Contaminants shall consider all proposed amendments
to this Standard.

CODEX STAN 192 Annex A

Page 6

GUIDELINES FOR THE DEVELOPMENT OF MAXIMUM LEVELS FOR THE USE OF

FOOD ADDITIVES WITH NUMERICAL ACCEPTABLE DAILY INTAKES
Annex A to the Codex General Standard for Food Additives (GSFA)
This annex is intended as a guidance to screen proposals for use of additives based on consideration
of their maximum use level and the physiological upper limit to the amount of food and drink that can be
consumed each day. The Annex is not intended for allocating provisions for the use of an additive and
cannot be used for calculating accurate additive intakes.
I

FOOD ADDITIVES - BASIC PRINCIPLES FOR CALCULATION OF USE LEVELS

Guideline 1
The levels and quantities of food additives used in the Budget Method calculations should be
expressed on the same basis as the substances on which the ADI was allocated (e.g., an acid or its salts).
For foods sold as concentrates or powders intended for reconstitution before consumption, the Budget
calculation on the food additive use levels should be performed on the ready-to-eat product.
II

ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS - FOOD ADDITIVES

WITH NO NUMERICAL ADI

Guideline 2
FOOD ADDITIVES WITH AN ADI OF NOT SPECIFIED
When an additive has been allocated an ADI "not specified"1 it could in principle, be allowed for
use in foods in general with no limitation other than in accordance with Good Manufacturing Practices
(GMP). It should, however, be born in mind that ADI not specified does not mean that unlimited intake is
acceptable. The term is used by JECFA in case where "on the basis of the available data (chemical,
biochemical, toxicological, and other) the total daily intake of the substance arising from its use at the levels
necessary to achieve the desired effect and from its acceptable background in food does not, in the opinion
of the Committee, represent a hazard to health"1
If, therefore, a substance is used in larger amounts and/or in a wider range of foods than originally
envisaged by JECFA it may be necessary to consult JECFA to ensure that the new uses fall within the
evaluation. For example a substance may have been evaluated as a humectant without including a later use
as a bulk sweetener, which could give considerable higher intake.
Guideline 3
FOOD ADDITIVES EVALUATED AS ACCEPTABLE FOR C ERTAIN P URPOSES
In some cases, JECFA has been unable to allocate an ADI but nevertheless found a specific use of a
substance acceptable. In such cases, the additive in question should only be authorized in accordance with
the conditions specified. In case of any other reported uses CCFAC should request JECFA to re-evaluate
the additive in question in light of the new information on uses.

Principles for the Safety Assessment of Food Additives and Contaminants in Food. Geneva, World Health Organization, 1987
(Environmental Health Criteria, No. 70), p.83.

CODEX STAN 192 Annex A

III

Page 7

ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS - FOOD ADDITIVES WITH

NUMERICAL ADI

Guideline 4
FRACTIONS OF THE ADI TO BE USED FOR SOLID FOOD AND B EVERAGES , RESPECTIVELY
If an additive is proposed for use in both solid food and in beverages the full ADI cannot be used for
both for uses in solid food and uses in beverages. It is therefore necessary to allocate a fraction of the ADI
to each of the applications. As a first approach, it may be appropriate to assume that one-half of the ADI is
allocated to each solid and liquid foods. However, in special cases other fractions may be more appropriate
as long as the sum of the fractions does not exceed the figure for the ADI (e.g. FS=1/4 and FB=3/4 ; FS=1/6
and FB=5/6), where FS is the fraction for use in solid food and FB is the fraction for use in beverages). If
the additive is used only in solid food, then FS =1 and FB=0 and if the additive is used only in beverages,
then FS=0 and FB=1.
III(a) FOOD ADDITIVE USES IN SOLID FOOD (FS)
Guideline 5
USE LEVELS B ELOW FS X ADI

X 40

If the proposed use levels are below FS x ADI x 40, these food additive provisions could be suitable
in food in general.
Guideline 6
USE LEVELS B ELOW FS X ADI

X 80

If the proposed use levels are below FS x ADI x 80 they are acceptable provided the daily
consumption of the foods containing the additive will usually not exceed half of the assumed maximum
total solid food intake (i.e., 12.5 g/kg bw/day).
Guideline 7
USE LEVELS B ELOW FS X ADI

X 160

If the proposed use levels are below FS x ADI x 160 they are acceptable provided the daily
consumption of the foods containing the additive will usually not exceed one fourth of the assumed
maximum total solid food intake (i.e., 6.25 g/kg bw/day).
Guideline 8
USE LEVELS B ELOW FS X ADI

X 320

If the proposed use levels are below FS x ADI x 320 they could be accepted provided the daily
consumption of the foods containing the additive will usually not exceed one eighth of the assumed
maximum total food intake (i.e., 3.13 g/kg bw/day).

CODEX STAN 192 Annex A

Page 8

Guideline 9
USE LEVELS ABOVE FS

X ADI X 320

If the proposed levels are higher than FS x ADI x 320 they should only be accepted for products
where calculation of potential intake from all proposed uses will show that exceeding the ADI is unlikely,
or if estimation of the intake of the additive based on more exact intake estimates methods show that the use
levels are acceptable (e.g., food consumption surveys)
III(b) FOOD ADDITIVE USES IN BEVERAGES (FL)
Guideline 10
USE LEVELS B ELOW FL X ADI

X 10

If the proposed levels are below FL x ADI x 10, the additive could be accepted for use in all
beverages in general.
Guideline 11
USE LEVELS B ELOW FL X ADI

X 20

If the proposed use levels are below FL x ADI x 20 they could be accepted provided the daily
consumption of beverages containing the additive will usually not exceed half of the assumed maximum
total intake of beverage (i.e., 50 ml/kg bw/day).
Guideline 12
USE LEVELS B ELOW FS X ADI

X 40

If the proposed use levels are below FL x ADI x 40 they could be accepted provided the daily
consumption of beverages containing the additive will usually not exceed a fourth of the assumed maximum
total intake of beverage (i.e., 25 ml/kg bw/day).
Guideline 13
USE LEVELS B ELOW FL X ADI

X 80

If the proposed use levels are below FL x ADI x 80 they could be accepted provided the daily
consumption of beverages containing the additive will usually not exceed an eighth of the assumed
maximum total intake of beverage (i.e., 12.5 ml/kg bw/day).
Guideline 14
USE LEVELS ABOVE FL

X ADI X 80

Levels above FL x ADI x 80 should only be accepted for products where calculation of potential
intake will show that exceeding the ADI is unlikely (e.g., strong alcoholic beverages).

CODEX STAN 192 Annex B

Page 9

CODEX G ENERAL STANDARD FOR FOOD ADDITIVES (GSFA)

FOOD CATEGORIZATION S YSTEM FOR THE GSFA - 33RD CCFAC
01.0 Dairy products, excluding products of category 02.0
01.1 Milk and dairy-based drinks
01.1.1 Milk and buttermilk
01.1.1.1 Milk
01.1.1.2 Buttermilk (plain)
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog,
drinking yoghurt, whey-based drinks)
01.2 Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based
drinks)
01.2.1 Fermented milks (plain)
01.2.1.1 Fermented milks (plain), not heat-treated after fermentation
01.2.1.2 Fermented milks (plain), heat-treated after fermentation
01.2.2 Renneted milk
01.3 Condensed milk and analogues
01.3.1 Condensed milk (plain)
01.3.2 Beverage whiteners
01.3.3 Sweetened condensed milk (plain and flavoured), and analogues
01.4 Cream (plain) and the like
01.4.1 Pasteurized cream
01.4.2 Sterilized, UHT, whipping or whipped, and reduced fat creams
01.4.3 Clotted cream
01.4.4 Cream analogues
01.5 Milk powder and cream powder and powder analogues
01.5.1 Milk powder and cream powder(plain)
01.5.2 Milk and cream powder analogues
01.5.3 Milk and cream (blend) powder (plain and flavoured)
01.6 Cheese and analogues
01.6.1 Unripened cheese
01.6.2 Ripened cheese
01.6.2.1 Total ripened cheese, includes rind
01.6.2.2 Rind of ripened cheese
01.6.2.3 Cheese powder (for reconstitution; e.g., for cheese sauces)
01.6.3 Whey cheese
01.6.4 Processed cheese
01.6.4.1 Plain processed cheese
01.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc.
01.6.5 Cheese analogues
01.6.6 Whey protein cheese
01.7 Dairy-based desserts (e.g., ice milk, pudding, fruit or flavoured yoghurt)
01.8 Whey and whey products, excluding whey cheeses
02.0 Fats and oils, and fat emulsions (type water-in-oil)
02.1 Fats and oils essentially free from water
02.1.1 Butter oil, anhydrous milkfat, ghee
02.1.2 Vegetable oils and fats

CODEX STAN 192 Annex B

Page 10

02.1.3 Lard, tallow, fish oil, and other animal fats

02.2 Fat emulsions mainly of type water-in-oil
02.2.1 Emulsions containing at least 80% fat
02.2.1.1 Butter and concentrated butter
02.2.1.2 Margarine and similar products (e.g., butter-margarine blends)
02.2.2 Emulsions containing less than 80% fat (e.g., minarine)
02.3 Fat emulsions other than food category 02.2, including mixed and/or flavoured products based
on fatemulsions
02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7
3.0 Edible ices, including sherbet and sorbet
04.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and
aloe vera), seaweeds, and nuts and seeds
04.1 Fruit
04.1.1 Fresh fruit
04.1.1.1 Untreated fresh fruit
04.1.1.2 Surface-treated fresh fruit
04.1.1.3 Peeled or cut fresh fruit
04.1.2 Processed fruit
04.1.2.1 Frozen fruit
04.1.2.2 Dried fruit
04.1.2.3 Fruit in vinegar, oil, or brine
04.1.2.4 Canned or bottled (pasteurized) fruit
04.1.2.5 Jams, jellies, marmelades
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of food category 04.1.2.5
04.1.2.7 Candied fruit
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk
04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts
04.1.2.10 Fermented fruit products
04.1.2.11 Fruit fillings for pastries
04.1.2.12 Cooked or fried fruit
04.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
04.2.1 Fresh vegetables, and nuts and seeds
04.2.1.1 Untreated fresh vegetables, and nuts and seeds
04.2.1.2 Surface-treated fresh vegetables, and nuts and seeds
04.2.1.3 Peeled, cut or shredded fresh vegetables, and nuts and seeds
04.2.2 Processed vegetables, seaweeds, and nuts and seeds
04.2.2.1 Frozen vegetables, and nuts and seeds
04.2.2.2 Dried vegetables, seaweeds, and nuts and seeds
04.2.2.3 Vegetables and seaweeds in vinegar, oil, brine, or soy sauce
04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables
04.2.2.5 Vegetable, and nut and seed purees and spreads (e.g., peanut butter)
04.2.2.6 Vegetable, and nut and seed pulps and preparations (e.g., vegetable desserts and
sauces, candied vegetables) other than food category 04.2.2.5
04.2.2.7 Fermented vegetable products
04.2.2.8 Cooked or fried vegetables and seaweeds

CODEX STAN 192 Annex B

Page 11

05.0 Confectionery
05.1 Cocoa products and chocolate products including imitations and chocolate substitutes
05.1.1 Cocoa mixes (powders) and cocoa mass/cake
05.1.2 Cocoa mixes (syrups)
05.1.3 Cocoa-based spreads, incl. fillings
05.1.4 Cocoa and chocolate products
05.1.5 Imitation chocolate, chocolate substitute products
05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1,
05.3, and 05.4
05.3 Chewing gum
05.4 Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces
06.0 Cereals and cereal products, including flours and starches from roots and tubers, pulses and
legumes, excluding bakery wares of food category 07.0
06.1 Whole, broken, or flaked grain, including rice
06.2 Flours and starches
06.3 Breakfast cereals, including rolled oats
06.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli)
06.4.1 Fresh pastas and noodles and like products
06.4.2 Pre-cooked or dried pastas and noodles and like products
06.5 Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)
06.6 Batters (e.g., for breading or batters for fish or poultry)
06.7 Rice cakes (Oriental type only)
06.8 Soybean products
07.0 Bakery wares
07.1 Bread and ordinary bakery wares
07.1.1 Breads and rolls
07.1.2 Crackers, excluding sweet crackers
07.1.3 Other ordinary bakery products (e.g., bagels, pita, English muffins)
07.1.4 Bread-type products, including bread stuffing and bread crumbs
07.1.5 Steamed breads and buns
07.2 Fine bakery wares (sweet, salty, savoury)
07.2.1 Cakes, cookies and pies (e.g., fruit-filled or custard types)
07.2.2 Other fine bakery products (e.g., doughnuts, sweet rolls, scones, and muffins)
07.2.3 Mixes for fine bakery wares (e.g., cakes, pancakes)
08.0 Meat and meat products, including poultry and game
08.1 Fresh meat, poultry and game
08.1.1 Fresh meat, poultry and game, whole pieces or cuts
08.1.2 Fresh meat, poultry and game, comminuted
08.2 Processed meat, poultry, and game products in whole pieces or cuts
08.2.1 Non-heat treated processed meat, poultry, and game products in whole pieces or cuts
08.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game
products in whole pieces or cuts
08.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and
game products in whole pieces or cuts

CODEX STAN 192 Annex B

Page 12

08.2.1.3 Fermented non-heat treated processed meat, poultry, and game products in whole
pieces or cuts
08.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts
08.2.3 Frozen processed meat, poultry, and game products in whole pieces or cuts
08.3 Processed comminuted meat, poultry, and game products
08.3.1 Non-heat treated processed comminuted meat, poultry, and game products
08.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry,
and game products
08.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat,
poultry, and game products
08.3.1.3 Fermented non-heat treated processed comminuted meat, poultry, and game
products
08.3.2 Heat-treated processed comminuted meat, poultry, and game products
08.3.3 Frozen processed comminuted meat, poultry, and game products
08.4 Edible casings (e.g., sausage casings)
09.0 Fish and fish products, including mollusks, crustaceans, and echinoderms
09.1 Fresh fish and fish products, including mollusks, crustaceans, and echinoderms
09.1.1 Fresh fish
09.1.2 Fresh mollusks, crustaceans and echinoderms
09.2 Processed fish and fish products, including mollusks, crustaceans, and echinoderms
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and
echinoderms
09.2.2 Frozen battered fish, fish fillets and fish products, including mollusks, crustaceans, and
echinoderms
09.2.3 Frozen minced and creamed fish products, including mollusks, crustaceans, and
echinoderms
09.2.4 Cooked and/or fried fish and fish products, including mollusks, crustaceans, and
echinoderms
09.2.4.1 Cooked fish and fish products
09.2.4.2 Cooked mollusks, crustaceans, and echinoderms
09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, and echinoderms
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including
mollusks,crustaceans, and echinoderms
09.3 Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms
09.3.1 Fish and fish products, including mollusks, crustaceans, and echinoderms, marinated
and/or in jelly
09.3.2 Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled
and/or in brine
09.3.3 Salmon substitutes, caviar, and other fish roe products
09.3.4 Semi-preserved fish and fish products, including mollusks, crustaceans, and
echinoderms (e.g., fish paste), excluding products of food categories 09.3.1 - 09.3.3
09.4 Fully preserved, including canned or fermented fish and fish products, including mollusks,
crustaceans, and echinoderms
10.0 Eggs and egg products
10.1 Fresh eggs
10.2 Egg products

CODEX STAN 192 Annex B

Page 13

10.2.1 Liquid egg products

10.2.2 Frozen egg products
10.2.3 Dried and/or heat coagulated egg products
10.3 Preserved eggs, including alkaline, salted, and canned eggs
10.4 Egg-based desserts (e.g., custard)
11.0 Sweeteners, including honey
11.1 Refined and raw sugars
11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose
11.1.2 Powdered sugar, powdered dextrose
11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar
11.1.3.1 Dried glucose syrup used to manufacture sugar confectionery
11.1.3.2 Glucose syrup used to manufacture sugar confectionery
11.1.4 Lactose
11.1.5 Plantation or mill white sugar
11.2 Brown sugar excluding products of food category 11.1.3
11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding
products of food category 11.1.3
11.4 Other sugars and syrups (e.g.,xylose, maple syrup, sugar toppings)
11.5 Honey
11.6 Table-top sweeteners, including those containing high-intensity sweeteners
12.0 Salts, spices, soups, sauces, salads, protein products
12.1 Salt
12.2 Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for
instant noodles)
12.3 Vinegars
12.4 Mustards
12.5 Soups and broths
12.5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen
12.5.2 Mixes for soups and broths
12.6 Sauces and like products
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing)
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy)
12.6.3 Mixes for sauces and gravies
12.6.4 Clear sauces (e.g., soy sauce, fish sauce)
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nutbased spreads
of food categories 04.2.2.5 and 05.1.3
12.8 Yeast and like products
12.9 Protein products
13.0 Foodstuffs intended for particular nutritional uses
13.1 Infant formulae and follow-on formulae
13.1.1 Infant formulae
13.1.2 Follow-on formulae
13.2 Weaning foods for infants and growing children
13.3 Dietetic foods intended for special medical purposes, including those for infants and young
children

CODEX STAN 192 Annex B

Page 14

13.3.1 Dietetic foods for special medical purposes intended for adults
13.3.2 Dietetic foods for special medical purposes intended for infants and young children
13.4 Dietetic formulae for slimming purposes and weight reduction
13.5 Dietetic foods (e.g., supplementary foods for dietary use) excluding products of food
categories 13.1- 13.4
13.6 Food supplements
14.0 Beverages, excluding dairy products
14.1 Non-alcoholic ("soft") beverages
14.1.1 Waters
14.1.1.1 Natural mineral waters and source waters
14.1.1.2 Table waters and soda waters
14.1.2 Fruit and vegetable juices
14.1.2.1 Canned or bottled (pasteurized) fruit juice
14.1.2.2 Canned or bottled (pasteurized) vegetable juice
14.1.2.3 Concentrates (liquid or solid) for fruit juice
14.1.2.4 Concentrates (liquid or solid) for vegetable juice
14.1.3 Fruit and vegetable nectars
14.1.3.1 Canned or bottled (pasteurized) fruit nectar
14.1.3.2 Canned or bottled (pasteurized) vegetable nectar
14.1.3.3 Concentrates (liquid or solid) for fruit nectar
14.1.3.4 Concentrates (liquid or solid) for vegetable nectar
14.1.4 Water-based flavoured drinks, including "sport" or "electrolyte" drinks and particulated
drinks
14.1.4.1 Carbonated drinks
14.1.4.2 Non-carbonated drinks, including punches and ades
14.1.4.3 Concentrates (liquid or solid) for drinks
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain
beverages, excluding cocoa
14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts
14.2.1 Beer and malt beverages
14.2.2 Cider and perry
14.2.3 Grape wines
14.2.3.1 Still wine
14.2.3.2 Sparkling and semi-sparkling wines
14.2.3.3 Fortified wine and liquor wine
14.2.4 Wines (other than grape)
14.2.5 Mead
14.2.6 Spirituous beverages containing more than 15% alcohol
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and spirituous cooler-type beverages,
low-alcoholic refreshers)
15.0 Ready-to-eat savouries
15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)
15.2 Processed nuts, including coated nuts and nut mixtures (with e.g., dried fruit)
15.3 Snacks - fish based
16.0 Composite foods - foods that could not be placed in categories 01 - 15.

CODEX STAN 192 - Annex C

Page 15

ANNEX C TO THE P REAMBLE OF THE GSFA

Cross-Reference of Codex Standardized Foods with the Food Categorization System used for the
Elaboration of the GSFA Sort by Codex Standard No. 1
Codex Standard
No.
003-1995 Rev.1
012-2001 Rev.2
013-1981
014-1981
015-1981
016-1981
017-2001 Rev. 1
018-1981
019-1999
032-1989 Rev.
033-1989 Rev.
036-1995 Rev.
037-1995 Rev.
038-1981
038-1981
038-1981

1
1
1
1

038-1981
038-1981
038-1981
038-1981
038-1981
039-1981
040-1981
041-1981
042-1987 Rev. 1
044-1981
045-1981
046-1981
047-1981
048-1981
049-1981
052-1981
053-1981
053-1981
055-1981
056-1981
057-1981
1

Codex Standard Title

Canned Salmon
Honey
Canned Tomatoes
Canned Peaches
Canned Grapefruit
Canned Green Beans and Wax Beans
Canned Applesauce
Canned Sweet Corn
General Standard for Edible Fats and Oils Not Covered by Individual
Standards
Margarine
Olive Oil
Quick-Frozen Finfish, Uneviscerated and Eviscerated
Canned Shrimps or Prawns
Edible Fungi and Fungi Products (sterilized)
Edible Fungi and Fungi Products (fermented)
Edible Fungi and Fungi Products (incl. freeze dried, fungus grits and
fungus powder)
Edible Fungi and Fungi Products (concentrate, dried concentrate or
extract)
Edible Fungi and Fungi Products (edible fungi)
Edible Fungi and Fungi Products (quick frozen)
Edible Fungi and Fungi Products (fungus products)
Edible Fungi and Fungi Products (salted, pickled or in vegetable oil)
Dried Edible Fungi
Fresh Fungus Chanterelle
Quick Frozen Peas
Canned Pineapple
Apricot, Peach and Pear Nectar (preserved exclusively by physical
means)
Orange Juice (preserved exclusively by physical means)
Grapefruit Juice (preserved exclusively by physical means)
Lemon Juice (preserved exclusively by physical means)
Apple Juice (preserved exclusively by physical means)
Tomato Juice (preserved exclusively by physical means)
Quick Frozen Strawberries
Foods with Low-Sodium Content (special dietary foods with low
sodium content)
Foods with Low-Sodium Content (salt substitutes)
Canned Mushrooms
Canned Asparagus
Processed Tomato Concentrates (tomato paste)

Uses FCS revised as of the 33rd CCFAC and Codex standardized Foods adopted as of the 24th CAC.

Food
Category No.
09.4
11.5
04.2.2.4
04.1.2.4
04.1.2.4
04.2.2.4
04.1.2.4
04.2.2.4
02.1
02.2.1.2
02.1.2
09.2.1
09.4
04.2.2.4
04.2.2.7
04.2.2.2
04.2.2.6
04.2.1.1
04.2.2.1
04.2.2
04.2.2.3
04.2.2.2
04.2.1.1
04.2.2.1
04.1.2.4
14.1.3.1
14.1.2.1
14.1.2.1
14.1.2.1
14.1.2.1
14.1.2.2
04.1.2.1
13.0
12.2
04.2.2.4
04.2.2.4
04.2.2.6

CODEX STAN 192 - Annex C

Codex Standard
No.
057-1981
058-1981
059-1981
060-1981
061-2001 Rev. 1
062-1981
063-1981
064-1981
066-1987 Rev. 1
067-1981
068-1981
069-1981
070-1995 Rev. 1
072-1981
073-1981
074-1991
075-1981
076-1981
077-1981
078-1981
079-1981
080-1981
081-1981
082-1981
083-1981
084-1981
085-1981
086-2001 Rev.
087-1981
088-1991 Rev.
089-1991 Rev.
090-1995 Rev.
092-1995 Rev.
094-1995 Rev.
095-1995 Rev.
096-1991 Rev.
097-1991 Rev.
098-1991 Rev.
099-1981
101-1981

1
1
1
1
1
1
1
1
1
1

103-1981
104-1981
105-2001 Rev. 1
108-1997 Rev. 1
(Amended 2001)
110-1981
111-1981
112-1981

Page 16
Codex Standard Title

Processed Tomato Concentrates (tomato puree)

Canned Green Peas
Canned Plums
Canned Raspberries
Canned Pears
Canned Strawberries
Concentrated Apple Juice (preserved exclusively by physical means)
Concentrated Orange Juice (preserved exclusively by physical means)
Table Olives
Raisins
Canned Mandarin Oranges
Quick Frozen Raspberries
Canned Tuna and Bonito
Infant Formula
Canned Baby Foods
Processed Cereal-Based Foods for Infants and Children
Quick Frozen Peaches
Quick Frozen Bilberries
Quick Frozen Spinach
Canned Fruit Cocktail
Jam (Fruit Preserves) and Jellies
Citrus Marmelade
Canned Mature Processed Peas
Grape Juice (preserved exclusively by physical means)
Concentrated Grape Juice (preserved exclusively by physical means)
Sweetened Concentrated Labrusca Type Grape Juice (preserved
exclusively by physical means)
Pineapple Juice (preserved exclusively by physical means)
Cocoa Butters
Chocolate
Canned Corned Beef
Luncheon Meat
Canned Crab Meat
Quick Frozen Shrimps or Prawns
Canned Sardines and Sardine-Type Products
Quick Frozen Lobsters
Cooked Cured Ham
Cooked Cured Pork Shoulder
Cooked Cured Chopped Meat
Canned Tropical Fruit Salad
Non-Pulpy Blackcurrant Nectar (preserved exclusively by physical
means)
Quick Frozen Blueberries
Quick Frozen Leek
Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugar
Natural Mineral Waters
Quick Frozen Broccoli
Quick Frozen Cauliflower
Quick Frozen Brussel Sprouts

Food
Category No.
04.2.2.5
04.2.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
14.1.2.3
14.1.2.3
04.2.2.3
04.1.2.2
04.1.2.4
04.1.2.1
09.4
13.1.1
13.2
13.2
04.1.2.1
04.1.2.1
04.2.2.1
04.1.2.4
04.1.2.5
04.1.2.5
04.2.2.4
14.1.2.1
14.1.2.3
14.1.2.3
14.1.2.1
05.1.3
05.1.4
08.3.2
08.3.2
09.4
09.2.1
09.4
09.2.1
08.2.2
08.2.2
08.3.2
04.1.2.4
14.1.3.1
04.1.2.1
04.2.2.1
05.1.1
14.1.1.1
04.2.2.1
04.2.2.1
04.2.2.1

CODEX STAN 192 - Annex C

Codex Standard
No.
113-1981
114-1981
115-1981
116-1981
117-2001 Rev. 2
119-1995 Rev. 1
120-1981
121-1981
122-1981
129-1981
130-1981
131-1981
132-1981
132-1981
134-1995 Rev. 1
135-1989 Rev. 1
138-1983
139-1983
140-1983
141-2001 Rev. 1
142-1983
143-1985
143-1985
144-1985
145-1985
147-1985
148-1985
149-1985
150-1997 Rev. 1
(2nd Amend.
2001)
151-1995 Rev. 1
152-1995 Rev. 1
153-1995 Rev. 1
154-1995 Rev. 1
155-1995 Rev. 1
156-1987
159-1987
160-1987
161-1989
163-1987 Rev. 1
(Amended 2001)
163-1987 Rev. 1
(Amended 2001)
164-1989

Page 17
Codex Standard Title

Quick Frozen Green Beans and Wax Beans

Quick Frozen French-Fried Potatoes
Pickled Cucumbers (Cucumber Pickles)
Canned Carrots
Bouillon and Consomms
Canned Finfish
Blackcurrant Juice (preserved exclusively by physical means)
Concentrated Blackcurrant Juice (preserved exclusively by physical
means)
Pulpy Nectars of Certain Small Fruits (preserved exclusively by
physical means)
Canned Apricots
Dried Apricots
Unshelled Pistachio Nuts
Quick Frozen Whole Kernel Corn
Quick Frozen Corn-on-the-Cob
Nectars of Certain Citrus Fruits (preserved exclusively by physical
means)
Minarine
Concentrated Pineapple Juice (preserved exclusively by physical
means)
Concentrated Pineapple Juice with Preservatives for Manufacturing
Quick Frozen Carrots
Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake
Composite and Filled Chocolate
Dates (coated)
Dates (fresh)
Canned Palmetto
Canned Chestnuts and Canned Chestnut Puree
Cocoa Butter Confectionery
Guava Nectar (preserved exclusively by physical means)
Liquid Pulpy Mango Products (preserved exclusively by physical
means)
Food Grade Salt

Food
Category No.
04.2.2.1
04.2.2.1
04.2.2.3
04.2.2.4
12.5
09.4
14.1.2.1
14.1.2.3
14.1.3.1
04.1.2.4
04.1.2.2
04.2.1.1
04.2.2.1
04.2.2.1
14.1.3.1
02.2.2
14.1.2.3
14.1.2.3
04.2.2.1
05.1.1
05.1.4
04.1.1.2
04.1.1.1
04.2.2.4
04.2.2.4
05.1.4
14.1.3.1
14.1.3.1
12.1

Gari
Wheat Flour
Maize (Corn)
Whole Maize (Corn) Meal
Degermed Maize (Corn) Meal and Maize (Corn) Grits
Follow-Up Formula
Canned Mangoes
Mango Chutney
Fruit Nectars (preserved exclusively by physical means)
Wheat Gluten Products, Including Wheat Gluten

04.2.2.7
06.2
06.1
06.2
06.2
13.1.2
04.1.2.4
04.1.2.6
14.1.3.1
12.9

Wheat Gluten Products, Including Wheat Gluten

12.9

Fruit Juices (preserved exclusively by physical means)

14.1.2.1

CODEX STAN 192 - Annex C

Codex Standard
No.
165-1995 Rev. 1
166-1995 Rev. 1
167-1995 Rev.
168-1987
169-1995 Rev.
170-1995 Rev.
171-1995 Rev.
172-1995 Rev.
173-1995 Rev.
174-1989
175-1989
176-1995 Rev.
177-1991
178-1995 Rev.
179-1991
181-1991
182-1999
183-2001 Rev.
184-1993
185-1993
186-1993
187-1993
188-1993
189-1993
190-1995
191-1995
196-1995
197-1995
198-1995
199-1995
200-1995
201-1995
202-1995
203-1995

1
1
1
1
1
1

1
1

204-1997
205-1997
207-1999
208-1999
(Amended 2001)
210-1999
(Amended 2001)
211-1999
212-2001 Rev. 1
212-2001 Rev. 1
212-2001 Rev. 1

Page 18
Codex Standard Title

Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures
of Fillets and Minced Fish Flesh
Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets
Breaded and in Batter
Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes
Mayonnaise
Whole and Decorticated Pearl Millet Grains
Pearl Millet Flour
Certain Pulses
Sorghum Grains
Sorghum Flour
Vegetable Protein Products
Soy Protein Products
Edible Cassava Flour
Grated Desiccated Coconut
Durum Wheat Semolina and Durum Wheat Flour
Vegetable Juices (preserved exclusively by physical means)
Formula Foods for Use in Weight Control Diets
Pineapple
Papaya
Mango
Nopal
Prickly Pear
Carambola
Baby Corn
Dried Shark Fins
Quick Frozen Fish Fillets
Quick Frozen Raw Squid
Litchi
Avocado
Rice
Wheat and Durum Wheat
Peanuts
Oats
Couscous
Formula Foods for Use in Very Low Energy Diets for Weight
Reduction
Mangosteens
Bananas
Milk Powders and Cream Powders
Cheeses in Brine

Food
Category No.
09.2.1
09.2.2
09.2.5
12.6.1
06.1
06.2
04.2.1.1
06.1
06.2
12.9
12.9
06.2
04.1.2.2
06.2
14.1.2.2
13.4
04.1.1.1
04.1.1.1
04.1.1.1
04.2.1.1
04.2.1.1
04.1.1.1
04.2.1.1
09.2.5
09.2.1
09.1.2
04.1.1.1
04.2.1.1
06.1
06.1
04.2.1.1
06.1
06.1
13.4
04.1.1.1
04.1.1.1
01.5.1
01.6.2.1

Named Vegetable Oils

02.1.2

Named Animal Fats

Sugars (white sugar, dextrose anhydrous, dextrose monohydrate,
fructose)
Sugars (powdered sugar and powdered dextrose)
Sugars (glucose syrup, dried glucose, soft white sugar, brown sugar,
raw cane sugar)

02.1.3
11.1.1
11.1.2
11.1.3

CODEX STAN 192 - Annex C

Codex Standard
No.
212-2001 Rev. 1
213-2001 Rev. 1
214-1999
215-1999
216-1999
217-1999
218-1999
219-1999
220-1999
221-2001
222-2001
223-2001
224-2001
225-2001
226-2001
227-2001
A-08a-1978
A-08b-1978
A-08c-1978
A-09-1976
A-09-1976
A-09-1976
A-11a-1975
A-11b-1975
A-15-1995
A-18-2001 Rev. 1
C-01-1966
C-03-1966
C-04-1966
C-05-1966
C-06-1966
C-07-1966
C-09-1967
C-11-1968
C-13-1968
C-15-1968
C-16-1968
C-18-1969
C-31-1973
C-33-1973
C-34-1973
C-35-1978

Page 19
Codex Standard Title

Sugars (plantation or white mill sugar)

Limes
Pumelos (citrus grandi)
Guavas
Chayotes
Mexican Limes
Ginger
Grapefruits (citrus paradisi)
Longans
Unripened Cheese, Including Fresh Cheese
Crackers from Marine and Freshwater Fish, Crustaceans and
Molluscan Shellfish
Kimchi
Tannia
Asparagus
Cape Gooseberry
Bottled/Packaged Drinking Waters (other than natural mineral water)
Named Variety Process(ed) Cheese and Spreadable Process(ed)
Cheese
Process(ed) Cheese and Spreadable Process(ed) Cheese
Process(ed) Cheese Preparations (Process(ed) Cheese Food and
Process(ed) Cheese Spread)
Cream for Direct Consumption
Cream for Direct Consumption (pasteurized, half, double)
Cream for Direct Consumption (whipping, sterilized, UHT or ultrapasteurized)
Yoghurt and Sweetened Yoghurt
Flavoured Yoghurt and Products Heat-Treated after Fermentation
Whey Powders
Edible Casein Products
Cheddar Cheese
Danbo Cheese
Edam Cheese
Gouda Cheese
Havarti Cheese
Samsoe Cheese
Emmentaler Cheese
Tilsiter Cheese
Saint Paulin Cheese
Provolone Cheese
Cottage Cheese, including Creamed Cottage Cheese
Coulommiers Cheese
Cream Cheese (Rahmfrischkase)
Camembert Cheese
Brie Cheese
Extra Hard Grating Cheese

Food
Category No.
11.1.5
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.2.1.1
04.1.1.1
04.1.1.1
01.6.1
09.2.5
04.2.2.7
05.2.1.1
04.2.1.1
04.1.1.1
14.1.1.2
01.6.4.1
01.6.4.1
01.6.4.1
01.4
01.4.1
01.4.2
01.2.1.1
01.7
01.8
12.9
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.1
01.6.2.1
01.6.1
01.6.2.1
01.6.2.1
01.6.2.1

CODEX STAN 192 - Annex C

Page 20

Cross-Reference of Codex Standardized Foods with the Food Categorization System used for the
Elaboration of the GSFA Sort by Codex Standard Title
Codex Standard
No.
048-1981
044-1981
225-2001
197-1995
188-1993
205-1997
120-1981
227-2001
117-2001 Rev. 2
C-34-1973
C-33-1973
017-2001 Rev. 1
129-1981
056-1981
073-1981
116-1981
145-1985
088-1991 Rev. 1
090-1995 Rev. 1
119-1995 Rev. 1
078-1981
015-1981
016-1981
058-1981
068-1981
159-1987
081-1981
055-1981
144-1985
014-1981
061-2001 Rev. 1
042-1987 Rev. 1
059-1981
060-1981
003-1995 Rev.1
094-1995 Rev. 1
037-1995 Rev. 1
062-1981
018-1981
013-1981
099-1981
070-1995 Rev. 1
226-2001
187-1993
171-1995 Rev. 1
216-1999

Codex Standard Title

Apple Juice (preserved exclusively by physical means)
Apricot, Peach and Pear Nectar (preserved exclusively by physical
means)
Asparagus
Avocado
Baby Corn
Bananas
Blackcurrant Juice (preserved exclusively by physical means)
Bottled/Packaged Drinking Waters (other than natural mineral water)
Bouillon and Consomms
Brie Cheese
Camembert Cheese
Canned Applesauce
Canned Apricots
Canned Asparagus
Canned Baby Foods
Canned Carrots
Canned Chestnuts and Canned Chestnut Puree
Canned Corned Beef
Canned Crab Meat
Canned Finfish
Canned Fruit Cocktail
Canned Grapefruit
Canned Green Beans and Wax Beans
Canned Green Peas
Canned Mandarin Oranges
Canned Mangoes
Canned Mature Processed Peas
Canned Mushrooms
Canned Palmetto
Canned Peaches
Canned Pears
Canned Pineapple
Canned Plums
Canned Raspberries
Canned Salmon
Canned Sardines and Sardine-Type Products
Canned Shrimps or Prawns
Canned Strawberries
Canned Sweet Corn
Canned Tomatoes
Canned Tropical Fruit Salad
Canned Tuna and Bonito
Cape Gooseberry
Carambola
Certain Pulses
Chayotes

Food
Category No.
14.1.2.1
14.1.3.1
04.2.1.1
04.2.1.1
04.2.1.1
04.1.1.1
14.1.2.1
14.1.1.2
12.5
01.6.2.1
01.6.2.1
04.1.2.4
04.1.2.4
04.2.2.4
13.2
04.2.2.4
04.2.2.4
08.3.2
09.4
09.4
04.1.2.4
04.1.2.4
04.2.2.4
04.2.2.4
04.1.2.4
04.1.2.4
04.2.2.4
04.2.2.4
04.2.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
09.4
09.4
09.4
04.1.2.4
04.2.2.4
04.2.2.4
04.1.2.4
09.4
04.1.1.1
04.1.1.1
04.2.1.1
04.1.1.1

CODEX STAN 192 - Annex C

Codex Standard
No.
C-01-1966
208-1999
(Amended 2001)
087-1981
080-1981
141-2001 Rev. 1
147-1985
086-2001 Rev. 1
105-2001 Rev. 1
142-1983
063-1981
121-1981
083-1981
064-1981
138-1983
139-1983
098-1991 Rev. 1
096-1991 Rev. 1
097-1991 Rev. 1
C-16-1968
C-18-1969
202-1995
222-2001
C-31-1973
A-09-1976
A-09-1976
A-09-1976
C-03-1966
143-1985
143-1985
155-1995 Rev. 1
130-1981
039-1981
189-1993
178-1995 Rev. 1
C-04-1966
A-18-2001 Rev. 1
176-1995 Rev. 1
038-1981
038-1981
038-1981
038-1981
038-1981
038-1981

Page 21
Codex Standard Title

Cheddar Cheese
Cheeses in Brine
Chocolate
Citrus Marmelade
Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake
Cocoa Butter Confectionery
Cocoa Butters
Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugar
Composite and Filled Chocolate
Concentrated Apple Juice (preserved exclusively by physical means)
Concentrated Blackcurrant Juice (preserved exclusively by physical
means)
Concentrated Grape Juice (preserved exclusively by physical means)
Concentrated Orange Juice (preserved exclusively by physical means)
Concentrated Pineapple Juice (preserved exclusively by physical
means)
Concentrated Pineapple Juice with Preservatives for Manufacturing
Cooked Cured Chopped Meat
Cooked Cured Ham
Cooked Cured Pork Shoulder
Cottage Cheese, including Creamed Cottage Cheese
Coulommiers Cheese
Couscous
Crackers from Marine and Freshwater Fish, Crustaceans and
Molluscan Shellfish
Cream Cheese (Rahmfrischkase)
Cream for Direct Consumption
Cream for Direct Consumption (pasteurized, half, double)
Cream for Direct Consumption (whipping, sterilized, UHT or ultrapasteurized)
Danbo Cheese
Dates (coated)
Dates (fresh)
Degermed Maize (Corn) Meal and Maize (Corn) Grits
Dried Apricots
Dried Edible Fungi
Dried Shark Fins
Durum Wheat Semolina and Durum Wheat Flour
Edam Cheese
Edible Casein Products
Edible Cassava Flour
Edible Fungi and Fungi Products (concentrate, dried concentrate or
extract)
Edible Fungi and Fungi Products (edible fungi)
Edible Fungi and Fungi Products (fermented)
Edible Fungi and Fungi Products (fungus products)
Edible Fungi and Fungi Products (incl. freeze dried, fungus grits and
fungus powder)
Edible Fungi and Fungi Products (quick frozen)

Food
Category No.
01.6.2.1
01.6.2.1
05.1.4
04.1.2.5
05.1.1
05.1.4
05.1.3
05.1.1
05.1.4
14.1.2.3
14.1.2.3
14.1.2.3
14.1.2.3
14.1.2.3
14.1.2.3
08.3.2
08.2.2
08.2.2
01.6.1
01.6.2.1
06.1
09.2.5
01.6.1
01.4
01.4.1
01.4.2
01.6.2.1
04.1.1.2
04.1.1.1
06.2
04.1.2.2
04.2.2.2
09.2.5
06.2
01.6.2.1
12.9
06.2
04.2.2.6
04.2.1.1
04.2.2.7
04.2.2
04.2.2.2
04.2.2.1

CODEX STAN 192 - Annex C

Codex Standard
No.
038-1981
038-1981
C-09-1967
C-35-1978
A-11b-1975
156-1987
150-1997 Rev. 1
(2nd Amend.
2001)
053-1981
053-1981
203-1995
181-1991
040-1981
164-1989
161-1989
151-1995 Rev. 1
019-1999
218-1999
C-05-1966
082-1981
046-1981
219-1999
177-1991
148-1985
215-1999
C-06-1966
012-2001 Rev.2
072-1981
079-1981
223-2001
047-1981
213-2001 Rev. 1
149-1985
196-1995
220-1999
089-1991 Rev.
153-1995 Rev.
184-1993
160-1987
204-1997
032-1989 Rev.
168-1987
217-1999
207-1999
135-1989 Rev.

1
1

Page 22
Codex Standard Title

Edible Fungi and Fungi Products (salted, pickled or in vegetable oil)

Edible Fungi and Fungi Products (sterilized)
Emmentaler Cheese
Extra Hard Grating Cheese
Flavoured Yoghurt and Products Heat-Treated after Fermentation
Follow-Up Formula
Food Grade Salt

Foods with Low-Sodium Content (salt substitutes)

Foods with Low-Sodium Content (special dietary foods with low
sodium content)
Formula Foods for Use in Very Low Energy Diets for Weight
Reduction
Formula Foods for Use in Weight Control Diets
Fresh Fungus Chanterelle
Fruit Juices (preserved exclusively by physical means)
Fruit Nectars (preserved exclusively by physical means)
Gari
General Standard for Edible Fats and Oils Not Covered by Individual
Standards
Ginger
Gouda Cheese
Grape Juice (preserved exclusively by physical means)
Grapefruit Juice (preserved exclusively by physical means)
Grapefruits (citrus paradisi)
Grated Desiccated Coconut
Guava Nectar (preserved exclusively by physical means)
Guavas
Havarti Cheese
Honey
Infant Formula
Jam (Fruit Preserves) and Jellies
Kimchi
Lemon Juice (preserved exclusively by physical means)
Limes
Liquid Pulpy Mango Products (preserved exclusively by physical
means)
Litchi
Longans
Luncheon Meat
Maize (Corn)
Mango
Mango Chutney
Mangosteens
Margarine
Mayonnaise
Mexican Limes
Milk Powders and Cream Powders
Minarine

Food
Category No.
04.2.2.3
04.2.2.4
01.6.2.1
01.6.2.1
01.7
13.1.2
12.1

12.2
13.0
13.4
13.4
04.2.1.1
14.1.2.1
14.1.3.1
04.2.2.7
02.1
04.2.1.1
01.6.2.1
14.1.2.1
14.1.2.1
04.1.1.1
04.1.2.2
14.1.3.1
04.1.1.1
01.6.2.1
11.5
13.1.1
04.1.2.5
04.2.2.7
14.1.2.1
04.1.1.1
14.1.3.1
04.1.1.1
04.1.1.1
08.3.2
06.1
04.1.1.1
04.1.2.6
04.1.1.1
02.2.1.2
12.6.1
04.1.1.1
01.5.1
02.2.2

CODEX STAN 192 - Annex C

Codex Standard
No.
211-1999
A-08a-1978
210-1999
(Amended 2001)
108-1997 Rev. 1
(Amended 2001)
134-1995 Rev. 1
101-1981
185-1993
201-1995
033-1989 Rev. 1
045-1981
183-2001 Rev. 1
200-1995
170-1995 Rev. 1
115-1981
182-1999
085-1981
186-1993
A-08b-1978
A-08c-1978
074-1991
057-1981
057-1981
C-15-1968
122-1981
214-1999
076-1981
165-1995 Rev. 1
103-1981
110-1981
112-1981
140-1983
111-1981
132-1981
190-1995
166-1995 Rev. 1
114-1981
113-1981
104-1981
095-1995 Rev. 1
075-1981
041-1981

Page 23
Codex Standard Title

Named Animal Fats

Named Variety Process(ed) Cheese and Spreadable Process(ed)
Cheese
Named Vegetable Oils

Food
Category No.
02.1.3
01.6.4.1
02.1.2

Natural Mineral Waters

14.1.1.1

Nectars of Certain Citrus Fruits (preserved exclusively by physical

means)
Non-Pulpy Blackcurrant Nectar (preserved exclusively by physical
means)
Nopal
Oats
Olive Oil
Orange Juice (preserved exclusively by physical means)
Papaya
Peanuts
Pearl Millet Flour
Pickled Cucumbers (Cucumber Pickles)
Pineapple
Pineapple Juice (preserved exclusively by physical means)
Prickly Pear
Process(ed) Cheese and Spreadable Process(ed) Cheese
Process(ed) Cheese Preparations (Process(ed) Cheese Food and
Process(ed) Cheese Spread)
Processed Cereal-Based Foods for Infants and Children
Processed Tomato Concentrates (tomato paste)
Processed Tomato Concentrates (tomato puree)
Provolone Cheese
Pulpy Nectars of Certain Small Fruits (preserved exclusively by
physical means)
Pumelos (citrus grandi)
Quick Frozen Bilberries
Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures
of Fillets and Minced Fish Flesh
Quick Frozen Blueberries
Quick Frozen Broccoli
Quick Frozen Brussel Sprouts
Quick Frozen Carrots
Quick Frozen Cauliflower
Quick Frozen Corn-on-the-Cob
Quick Frozen Fish Fillets
Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets
Breaded and in Batter
Quick Frozen French-Fried Potatoes
Quick Frozen Green Beans and Wax Beans
Quick Frozen Leek
Quick Frozen Lobsters
Quick Frozen Peaches
Quick Frozen Peas

14.1.3.1
14.1.3.1
04.2.1.1
06.1
02.1.2
14.1.2.1
04.1.1.1
04.2.1.1
06.2
04.2.2.3
04.1.1.1
14.1.2.1
04.2.1.1
01.6.4.1
01.6.4.1
13.2
04.2.2.6
04.2.2.5
01.6.2.1
14.1.3.1
04.1.1.1
04.1.2.1
09.2.1
04.1.2.1
04.2.2.1
04.2.2.1
04.2.2.1
04.2.2.1
04.2.2.1
09.2.1
09.2.2
04.2.2.1
04.2.2.1
04.2.2.1
09.2.1
04.1.2.1
04.2.2.1

CODEX STAN 192 - Annex C

Codex Standard
No.
069-1981
191-1995
092-1995 Rev. 1
077-1981
052-1981
132-1981
036-1995 Rev. 1
067-1981
198-1995
C-13-1968
167-1995 Rev. 1
C-07-1966
173-1995 Rev. 1
172-1995 Rev. 1
175-1989
212-2001 Rev. 1
212-2001 Rev. 1
212-2001 Rev. 1
212-2001 Rev. 1
084-1981
066-1987 Rev. 1
224-2001
C-11-1968
049-1981
221-2001
131-1981
179-1991
174-1989
199-1995
152-1995 Rev. 1
163-1987 Rev. 1
(Amended 2001)
163-1987 Rev. 1
(Amended 2001)
A-15-1995
169-1995 Rev. 1
154-1995 Rev. 1
A-11a-1975

Page 24
Codex Standard Title

Quick Frozen Raspberries

Quick Frozen Raw Squid
Quick Frozen Shrimps or Prawns
Quick Frozen Spinach
Quick Frozen Strawberries
Quick Frozen Whole Kernel Corn
Quick-Frozen Finfish, Uneviscerated and Eviscerated
Raisins
Rice
Saint Paulin Cheese
Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes
Samsoe Cheese
Sorghum Flour
Sorghum Grains
Soy Protein Products
Sugars (glucose syrup, dried glucose, soft white sugar, brown sugar,
raw cane sugar)
Sugars (plantation or white mill sugar)
Sugars (powdered sugar and powdered dextrose)
Sugars (white sugar, dextrose anhydrous, dextrose monohydrate,
fructose)
Sweetened Concentrated Labrusca Type Grape Juice (preserved
exclusively by physical means)
Table Olives
Tannia
Tilsiter Cheese
Tomato Juice (preserved exclusively by physical means)
Unripened Cheese, Including Fresh Cheese
Unshelled Pistachio Nuts
Vegetable Juices (preserved exclusively by physical means)
Vegetable Protein Products
Wheat and Durum Wheat
Wheat Flour
Wheat Gluten Products, Including Wheat Gluten

Food
Category No.
04.1.2.1
09.1.2
09.2.1
04.2.2.1
04.1.2.1
04.2.2.1
09.2.1
04.1.2.2
06.1
01.6.2.1
09.2.5
01.6.2.1
06.2
06.1
12.9
11.1.3
11.1.5
11.1.2
11.1.1
14.1.2.3
04.2.2.3
05.2.1.1
01.6.2.1
14.1.2.2
01.6.1
04.2.1.1
14.1.2.2
12.9
06.1
06.2
12.9

Wheat Gluten Products, Including Wheat Gluten

12.9

Whey Powders
Whole and Decorticated Pearl Millet Grains
Whole Maize (Corn) Meal
Yoghurt and Sweetened Yoghurt

01.8
06.1
06.2
01.2.1.1

CODEX STAN 192 - Annex C

Page 25

Cross-Reference of Codex Standardized Foods with the Food Categorization System used for the
Elaboration of the GSFA Sort by Food Category No.
Codex Standard
No.
A-11a-1975
A-09-1976
A-09-1976
A-09-1976
207-1999
221-2001
C-16-1968
C-31-1973
208-1999
(Amended 2001)
C-01-1966
C-03-1966
C-04-1966
C-05-1966
C-06-1966
C-07-1966
C-09-1967
C-11-1968
C-13-1968
C-15-1968
C-18-1969
C-33-1973
C-34-1973
C-35-1978
A-08a-1978
A-08b-1978
A-08c-1978
A-11b-1975
A-15-1995
019-1999
033-1989 Rev. 1
210-1999
(Amended 2001)
211-1999
032-1989 Rev. 1
135-1989 Rev. 1
143-1985
182-1999
183-2001 Rev. 1
184-1993
187-1993
196-1995
204-1997

Codex Standard Title

Yoghurt and Sweetened Yoghurt
Cream for Direct Consumption
Cream for Direct Consumption (pasteurized, half, double)
Cream for Direct Consumption (whipping, sterilized, UHT or ultrapasteurized)
Milk Powders and Cream Powders
Unripened Cheese, Including Fresh Cheese
Cottage Cheese, including Creamed Cottage Cheese
Cream Cheese (Rahmfrischkase)
Cheeses in Brine

Food
Category No.
01.2.1.1
01.4
01.4.1
01.4.2
01.5.1
01.6.1
01.6.1
01.6.1
01.6.2.1

Cheddar Cheese
Danbo Cheese
Edam Cheese
Gouda Cheese
Havarti Cheese
Samsoe Cheese
Emmentaler Cheese
Tilsiter Cheese
Saint Paulin Cheese
Provolone Cheese
Coulommiers Cheese
Camembert Cheese
Brie Cheese
Extra Hard Grating Cheese
Named Variety Process(ed) Cheese and Spreadable Process(ed)
Cheese
Process(ed) Cheese and Spreadable Process(ed) Cheese
Process(ed) Cheese Preparations (Process(ed) Cheese Food and
Process(ed) Cheese Spread)
Flavoured Yoghurt and Products Heat-Treated after Fermentation
Whey Powders
General Standard for Edible Fats and Oils Not Covered by Individual
Standards
Olive Oil
Named Vegetable Oils

01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.2.1
01.6.4.1

Named Animal Fats

Margarine
Minarine
Dates (fresh)
Pineapple
Papaya
Mango
Carambola
Litchi
Mangosteens

02.1.3
02.2.1.2
02.2.2
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1

01.6.4.1
01.6.4.1
01.7
01.8
02.1
02.1.2
02.1.2

CODEX STAN 192 - Annex C

Codex Standard
No.
205-1997
213-2001 Rev. 1
214-1999
215-1999
216-1999
217-1999
219-1999
220-1999
226-2001
143-1985
052-1981
069-1981
075-1981
076-1981
103-1981
067-1981
130-1981
177-1991
014-1981
015-1981
017-2001 Rev. 1
042-1987 Rev. 1
059-1981
060-1981
061-2001 Rev. 1
062-1981
068-1981
078-1981
099-1981
129-1981
159-1987
079-1981
080-1981
160-1987
038-1981
040-1981
131-1981
171-1995 Rev. 1
185-1993
186-1993
188-1993
197-1995
200-1995
218-1999
225-2001
038-1981
038-1981
041-1981
077-1981
104-1981

Page 26
Codex Standard Title

Bananas
Limes
Pumelos (citrus grandi)
Guavas
Chayotes
Mexican Limes
Grapefruits (citrus paradisi)
Longans
Cape Gooseberry
Dates (coated)
Quick Frozen Strawberries
Quick Frozen Raspberries
Quick Frozen Peaches
Quick Frozen Bilberries
Quick Frozen Blueberries
Raisins
Dried Apricots
Grated Desiccated Coconut
Canned Peaches
Canned Grapefruit
Canned Applesauce
Canned Pineapple
Canned Plums
Canned Raspberries
Canned Pears
Canned Strawberries
Canned Mandarin Oranges
Canned Fruit Cocktail
Canned Tropical Fruit Salad
Canned Apricots
Canned Mangoes
Jam (Fruit Preserves) and Jellies
Citrus Marmelade
Mango Chutney
Edible Fungi and Fungi Products (edible fungi)
Fresh Fungus Chanterelle
Unshelled Pistachio Nuts
Certain Pulses
Nopal
Prickly Pear
Baby Corn
Avocado
Peanuts
Ginger
Asparagus
Edible Fungi and Fungi Products (fungus products)
Edible Fungi and Fungi Products (quick frozen)
Quick Frozen Peas
Quick Frozen Spinach
Quick Frozen Leek

Food
Category No.
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.1
04.1.1.2
04.1.2.1
04.1.2.1
04.1.2.1
04.1.2.1
04.1.2.1
04.1.2.2
04.1.2.2
04.1.2.2
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.4
04.1.2.5
04.1.2.5
04.1.2.6
04.2.1.1
04.2.1.1
04.2.1.1
04.2.1.1
04.2.1.1
04.2.1.1
04.2.1.1
04.2.1.1
04.2.1.1
04.2.1.1
04.2.1.1
04.2.2
04.2.2.1
04.2.2.1
04.2.2.1
04.2.2.1

CODEX STAN 192 - Annex C

Codex Standard
No.
110-1981
111-1981
112-1981
113-1981
114-1981
132-1981
132-1981
140-1983
038-1981
039-1981
038-1981
066-1987 Rev. 1
115-1981
013-1981
016-1981
018-1981
038-1981
055-1981
056-1981
058-1981
081-1981
116-1981
144-1985
145-1985
057-1981
038-1981
057-1981
038-1981
151-1995 Rev.
223-2001
105-2001 Rev.
141-2001 Rev.
086-2001 Rev.
087-1981
142-1983
147-1985
224-2001
153-1995 Rev.
169-1995 Rev.
172-1995 Rev.
198-1995
199-1995
201-1995
202-1995
152-1995 Rev.
154-1995 Rev.
155-1995 Rev.
170-1995 Rev.

1
1
1
1

1
1
1

1
1
1
1

Page 27
Codex Standard Title

Quick Frozen Broccoli

Quick Frozen Cauliflower
Quick Frozen Brussel Sprouts
Quick Frozen Green Beans and Wax Beans
Quick Frozen French-Fried Potatoes
Quick Frozen Whole Kernel Corn
Quick Frozen Corn-on-the-Cob
Quick Frozen Carrots
Edible Fungi and Fungi Products (incl. freeze dried, fungus grits and
fungus powder)
Dried Edible Fungi
Edible Fungi and Fungi Products (salted, pickled or in vegetable oil)
Table Olives
Pickled Cucumbers (Cucumber Pickles)
Canned Tomatoes
Canned Green Beans and Wax Beans
Canned Sweet Corn
Edible Fungi and Fungi Products (sterilized)
Canned Mushrooms
Canned Asparagus
Canned Green Peas
Canned Mature Processed Peas
Canned Carrots
Canned Palmetto
Canned Chestnuts and Canned Chestnut Puree
Processed Tomato Concentrates (tomato puree)
Edible Fungi and Fungi Products (concentrate, dried concentrate or
extract)
Processed Tomato Concentrates (tomato paste)
Edible Fungi and Fungi Products (fermented)
Gari
Kimchi
Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugar
Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake
Cocoa Butters
Chocolate
Composite and Filled Chocolate
Cocoa Butter Confectionery
Tannia
Maize (Corn)
Whole and Decorticated Pearl Millet Grains
Sorghum Grains
Rice
Wheat and Durum Wheat
Oats
Couscous
Wheat Flour
Whole Maize (Corn) Meal
Degermed Maize (Corn) Meal and Maize (Corn) Grits
Pearl Millet Flour

Food
Category No.
04.2.2.1
04.2.2.1
04.2.2.1
04.2.2.1
04.2.2.1
04.2.2.1
04.2.2.1
04.2.2.1
04.2.2.2
04.2.2.2
04.2.2.3
04.2.2.3
04.2.2.3
04.2.2.4
04.2.2.4
04.2.2.4
04.2.2.4
04.2.2.4
04.2.2.4
04.2.2.4
04.2.2.4
04.2.2.4
04.2.2.4
04.2.2.4
04.2.2.5
04.2.2.6
04.2.2.6
04.2.2.7
04.2.2.7
04.2.2.7
05.1.1
05.1.1
05.1.3
05.1.4
05.1.4
05.1.4
05.2.1.1
06.1
06.1
06.1
06.1
06.1
06.1
06.1
06.2
06.2
06.2
06.2

CODEX STAN 192 - Annex C

Codex Standard
No.
173-1995 Rev. 1
176-1995 Rev. 1
178-1995 Rev. 1
096-1991 Rev. 1
097-1991 Rev. 1
088-1991 Rev. 1
089-1991 Rev. 1
098-1991 Rev. 1
191-1995
036-1995 Rev. 1
092-1995 Rev. 1
095-1995 Rev. 1
165-1995 Rev. 1
190-1995
166-1995 Rev. 1
167-1995 Rev. 1
189-1993
222-2001
003-1995 Rev.1
037-1995 Rev. 1
070-1995 Rev. 1
090-1995 Rev. 1
094-1995 Rev. 1
119-1995 Rev. 1
212-2001 Rev. 1
212-2001 Rev. 1
212-2001 Rev. 1
212-2001 Rev. 1
012-2001 Rev.2
150-1997 Rev. 1
(2nd Amend.
2001)
053-1981
117-2001 Rev. 2
168-1987
163-1987 Rev. 1
(Amended 2001)
163-1987 Rev. 1
(Amended 2001)
174-1989
175-1989
A-18-2001 Rev. 1
053-1981
072-1981

Page 28
Codex Standard Title

Sorghum Flour
Edible Cassava Flour
Durum Wheat Semolina and Durum Wheat Flour
Cooked Cured Ham
Cooked Cured Pork Shoulder
Canned Corned Beef
Luncheon Meat
Cooked Cured Chopped Meat
Quick Frozen Raw Squid
Quick-Frozen Finfish, Uneviscerated and Eviscerated
Quick Frozen Shrimps or Prawns
Quick Frozen Lobsters
Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures
of Fillets and Minced Fish Flesh
Quick Frozen Fish Fillets
Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets
Breaded and in Batter
Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes
Dried Shark Fins
Crackers from Marine and Freshwater Fish, Crustaceans and
Molluscan Shellfish
Canned Salmon
Canned Shrimps or Prawns
Canned Tuna and Bonito
Canned Crab Meat
Canned Sardines and Sardine-Type Products
Canned Finfish
Sugars (white sugar, dextrose anhydrous, dextrose monohydrate,
fructose)
Sugars (powdered sugar and powdered dextrose)
Sugars (glucose syrup, dried glucose, soft white sugar, brown sugar,
raw cane sugar)
Sugars (plantation or white mill sugar)
Honey
Food Grade Salt

Food
Category No.
06.2
06.2
06.2
08.2.2
08.2.2
08.3.2
08.3.2
08.3.2
09.1.2
09.2.1
09.2.1
09.2.1
09.2.1
09.2.1
09.2.2
09.2.5
09.2.5
09.2.5
09.4
09.4
09.4
09.4
09.4
09.4
11.1.1
11.1.2
11.1.3
11.1.5
11.5
12.1

Foods with Low-Sodium Content (salt substitutes)

Bouillon and Consomms
Mayonnaise
Wheat Gluten Products, Including Wheat Gluten

12.2
12.5
12.6.1
12.9

Wheat Gluten Products, Including Wheat Gluten

12.9

Vegetable Protein Products

Soy Protein Products
Edible Casein Products
Foods with Low-Sodium Content (special dietary foods with low
sodium content)
Infant Formula

12.9
12.9
12.9
13.0
13.1.1

CODEX STAN 192 - Annex C

Codex Standard
No.
156-1987
073-1981
074-1991
181-1991
203-1995
108-1997 Rev. 1
(Amended 2001)
227-2001
045-1981
046-1981
047-1981
048-1981
082-1981
085-1981
120-1981
164-1989
049-1981
179-1991
063-1981
064-1981
083-1981
084-1981
121-1981
138-1983
139-1983
044-1981
101-1981
122-1981
134-1995 Rev. 1
148-1985
149-1985
161-1989

Page 29
Codex Standard Title

Follow-Up Formula
Canned Baby Foods
Processed Cereal-Based Foods for Infants and Children
Formula Foods for Use in Weight Control Diets
Formula Foods for Use in Very Low Energy Diets for Weight
Reduction
Natural Mineral Waters
Bottled/Packaged Drinking Waters (other than natural mineral water)
Orange Juice (preserved exclusively by physical means)
Grapefruit Juice (preserved exclusively by physical means)
Lemon Juice (preserved exclusively by physical means)
Apple Juice (preserved exclusively by physical means)
Grape Juice (preserved exclusively by physical means)
Pineapple Juice (preserved exclusively by physical means)
Blackcurrant Juice (preserved exclusively by physical means)
Fruit Juices (preserved exclusively by physical means)
Tomato Juice (preserved exclusively by physical means)
Vegetable Juices (preserved exclusively by physical means)
Concentrated Apple Juice (preserved exclusively by physical means)
Concentrated Orange Juice (preserved exclusively by physical means)
Concentrated Grape Juice (preserved exclusively by physical means)
Sweetened Concentrated Labrusca Type Grape Juice (preserved
exclusively by physical means)
Concentrated Blackcurrant Juice (preserved exclusively by physical
means)
Concentrated Pineapple Juice (preserved exclusively by physical
means)
Concentrated Pineapple Juice with Preservatives for Manufacturing
Apricot, Peach and Pear Nectar (preserved exclusively by physical
means)
Non-Pulpy Blackcurrant Nectar (preserved exclusively by physical
means)
Pulpy Nectars of Certain Small Fruits (preserved exclusively by
physical means)
Nectars of Certain Citrus Fruits (preserved exclusively by physical
means)
Guava Nectar (preserved exclusively by physical means)
Liquid Pulpy Mango Products (preserved exclusively by physical
means)
Fruit Nectars (preserved exclusively by physical means)

Food
Category No.
13.1.2
13.2
13.2
13.4
13.4
14.1.1.1
14.1.1.2
14.1.2.1
14.1.2.1
14.1.2.1
14.1.2.1
14.1.2.1
14.1.2.1
14.1.2.1
14.1.2.1
14.1.2.2
14.1.2.2
14.1.2.3
14.1.2.3
14.1.2.3
14.1.2.3
14.1.2.3
14.1.2.3
14.1.2.3
14.1.3.1
14.1.3.1
14.1.3.1
14.1.3.1
14.1.3.1
14.1.3.1
14.1.3.1

CODEX STAN 192 Annex C List A

Page 30

Codex General Standard for Food Additives

LIST A
JECFA-Reviewed Food Additives with
ADIs and INS Numbers
(includes synonyms)

Additive
Acacia Gum
Acetic Acid Esters of Mono- and
Diglycerides
Aceto Glycerides
Acetylated Mono- and Diglycerides
Aero-Glucose Dehydrogenase
Agar-Agar
Algaroba
Aluminium Calcium Silicate
Ammonia Caramel
Ammonium Bicarbonate
Ammonium Citrate Tribasic
Ammonium Ferric Citrate
Ammonium Glutamate
Ammonium Iron (III) Citrate
Ammonium Iron Citrate
Ammonium Muriate
Ammonium Myristate
Ammonium Palmitate
Ammonium Stearate
Aqua Ammonia
Arabic Gum
ASCORBYL ESTERS
Azobisformamide
Baking Soda
BCD
Beetroot Red
BENZOATES
Beta-Schardinger Dextrin
Bicarbonate of Soda
Bleached Shellac
Calcium Aluminosilicate
Calcium Disodium (Ethylene-Dinitrilo)Tetraacetate
Calcium Disodium Edetate

INS

JECFA ADI

MAIN TERM/Synonyms
GUM ARABIC
ACETIC AND FATTY ACID ESTERS OF
GLYCEROL
ACETIC AND FATTY ACID ESTERS OF
GLYCEROL
ACETIC AND FATTY ACID ESTERS OF
GLYCEROL
GLUCOSE OXIDASE (Aspergillus niger,
var.)
AGAR
CAROB BEAN GUM
CALCIUM ALUMINUM SILICATE
(SYNTHETIC)
CARAMEL COLOUR, CLASS III
AMMONIUM HYDROGEN CARBONATE
TRIAMMONIUM CITRATE
FERRIC AMMONIUM CITRATE
MONOAMMONIUM GLUTAMATE, LFERRIC AMMONIUM CITRATE
FERRIC AMMONIUM CITRATE
AMMONIUM CHLORIDE
SALTS OF MYRISTIC, PALMITIC &
STEARIC ACIDS (NH4, Ca, K, Na)
SALTS OF MYRISTIC, PALMITIC &
STEARIC ACIDS (NH4, Ca, K, Na)
SALTS OF MYRISTIC, PALMITIC &
STEARIC ACIDS (NH4, Ca, K, Na)
AMMONIUM HYDROXIDE
GUM ARABIC

Group ADI 1.25

mg/kg bw
ASCORBYL ESTERS
AZODICARBONAMIDE
SODIUM HYDROGEN CARBONATE
CYCLODEXTRIN, BETABEET RED
Group ADI 5
BENZOATES
mg/kg bw
CYCLODEXTRIN, BETASODIUM HYDROGEN CARBONATE
Shellac
CALCIUM ALUMINIUM SILICATE
(SYNTHETIC)
Calcium Disodium Ethylene Diamine
Tetraacetate
Calcium Disodium Ethylene Diamine
Tetraacetate

CODEX STAN 192 Annex C List A

Additive
Calcium Disodium EDTA
Calcium Dl-D-Gluconate Monohydrate
Calcium Dl-Gluconate
Calcium Glutamate
Calcium Guanylate
Calcium Inosinate
Calcium Malate, D,LCalcium Myristate
Calcium Oleate
Calcium Palmitate
Calcium Ribonucleotides
Calcium Silicoaluminate
Calcium Stearate
Carbonic Acid Anhydride
Carob Gum
Carrageenan with Cellulose
Caustic Caramel
Caustic Potash
Caustic Soda
Cellulose Ethyl Ester
Cellulose Gel
Cellulose Gum
Cellulose Hydroxypropyl Ether
Cellulose Methyl Ether
Chalk
Chlorine (IV) Oxide
Chlorine Peroxide
Citrem
Citric Acid Esters of Mono- and DiGlycerides
Citric Acid Triammonium Salt
Citroglycerides
CMC
Crospovidone
Cross Linked Homopolymer of 1-Ethenyl2-Pyrrolidone
Cross Linked Polyvidone
Cyclomaltooctanose
Cyclooctaamylose
Cylcodextrin C
D,L-Lactic Acid Magnesium Salt
D,L-Monocalcium Malate
Danish Agar (From Furcellaria fastigiata)
D-Araboascorbic Acid
Delta-Gluconolactone
D-Glucitol
D-Glucitol Syrup

INS

Page 31
JECFA ADI

MAIN TERM/Synonyms
Calcium Disodium Ethylene Diamine
Tetraacetate
CALCIUM GLUCONATE
CALCIUM GLUCONATE
CALCIUM GLUTAMATE, DL-LCALCIUM GUANYLATE, 5'CALCIUM INOSINATE, 5'CALCIUM MALATE
SALTS OF MYRISTIC, PALMITIC &
STEARIC ACIDS (NH4, Ca, K, Na)
SALTS OF OLEIC ACID (Ca
SALTS OF MYRISTIC, PALMITIC &
STEARIC ACIDS (NH4, Ca, K, Na)
CALCIUM RIBONUCLEOTIDES, 5'CALCIUM ALUMINIUM SILICATE
(SYNTHETIC)
SALTS OF MYRISTIC, PALMITIC &
STEARIC ACIDS (NH4, Ca, K, Na)
CARBON DIOXIDE
CAROB BEAN GUM
PROCCESSED EUCHEUMA SEAWEED
CARAMEL COLOUR, CLASS I
POTASSIUM HYDROXIDE
POTASSIUM HYDROXIDE
ETHYL CELLULOSE
MICROCRYSTALLINE CELLULOSE
SODIUM CARBOXYMETHYL
CELLULOSE
HYDROXYPROPYL CELLULOSE
METHYL CELLULOSE
CALCIUM CARBONATE
CHLORINE DIOXIDE
CHLORINE DIOXIDE
CITRIC AND FATTY ACID ESTERS OF
GLYCEROL
CITRIC AND FATTY ACID ESTERS OF
GLYCEROL
TRIAMMONIUM CITRATE
CITRIC AND FATTY ACID ESTERS OF
GLYCEROL
SODIUM CARBOXYMETHYL
CELLULOSE
INSOLUBLE POLYVINYLPYRROLIDONE
INSOLUBLE POLYVINYLPYRROLIDONE
INSOLUBLE POLYVINYLPYRROLIDONE
GAMMA-CYCLODEXTRIN
GAMMA-CYCLODEXTRIN
CYCLODEXTRIN, BETAMAGNESIUM LACTATE, (DL-)
CALCIUM MALATE
CARRAGEENAN
ERYTHORBIC ACID
GLUCONO DELTA LACTONE
SORBITOL (INCLUDING SORBITOL
SYRUP)
SORBITOL (INCLUDING SORBITOL

CODEX STAN 192 Annex C List A

Additive
D-Gluconic Acid Delta-Lactone
D-Gluconic Acid Monopotassium Salt

INS

Page 32
JECFA ADI

MAIN TERM/Synonyms
SYRUP)
GLUCONO DELTA LACTONE
POTASSIUM GLUCONATE

Diastase
Dimethyl Pyrocarbonate
Dimethylpolysiloxane
Dimethylsilcone Fluid
Dimethylsilcone Oil
Dinitrogen Monoxide
Dipotassium Guanosine-5'Monophosphate
Disodium Dihydrogen (Ethylene-Dinitrilo) Tetraacetate
Disodium Dihydrogen
ethylenediaminetetraacetate

ALPHA-AMYLASE (A.oryzae, var.),

DIMETHYL DICARBONATE
POLYDIMETHYLSILOXANE
POLYDIMETHYLSILOXANE
POLYDIMETHYLSILOXANE
NITROUS OXIDE

Disodium Edetate

Disodium ethylene Diamine Tetraacetate

Disodium EDTA
Disodium Inosine-5'-Monophosphate
D-Maltitol
D-Mannitol
D-Mannitol and Hydrogenated
Saccharides
DMDC
Dried Maltitol Syrup
Dry Ice (Solid Form)

Disodium ethylene Diamine Tetraacetate

D-Sorbitol
EDTAs
Ester Gum
Esters of Glycerol and Thermally Oxidized
Soy Bean Fatty Acids
Ethyl Citrate
Eucheuman (From Eucheuma Spp.)
FERROCYANIDES
FORMATES
Furcellaran (From Furcellaria fastigiata)
gamma-CD
GDL
Gelose
Gluconic Acid Sodium Salt
Gluconolactone
Glucose Aerodehydrogenase
Glucose Oxhydrase
Glutamic Acid
Glycerin
Glyceryl Monooleate
Glyceryl Monoplamitate
Glyceryl Monostearate
Glyceryl Triacetate

DIPOTASSIUM GUANYLATE, 5'Disodium ethylene Diamine Tetraacetate

Disodium ethylene Diamine Tetraacetate

DISODIUM INOSINATE, 5'MALTITOL AND MALTITOL SYRUP

MANNITOL
SORBITOL (INCLUDING SORBITOL
SYRUP)
DIMETHYL DICARBONATE
MALTITOL AND MALTITOL SYRUP
CARBON DIOXIDE
SORBITOL (INCLUDING SORBITOL
SYRUP)
Group ADI g2.5
EDTAs
mg/kg bw
GLYCEROL ESTER OF WOOD ROSIN
THERMALLY OXIDIZED SOYA BEAN
OIL WITH MONO- AND DI-GLYCERIDES
OF FATTY ACIDS (TOSOM)
TRIETHYL CITRATE
CARRAGEENAN
Group ADI
0.025 mg/kg bw FERROCYANIDES
Group ADI 3
mg/kg bw
FORMATES
CARRAGEENAN
GAMMA-CYCLODEXTRIN
GLUCONO DELTA LACTONE
AGAR
SODIUM GLUCONATE
GLUCONO DELTA LACTONE
GLUCOSE OXIDASE (Aspergillus niger
var.)
GLUCOSE OXIDASE (Aspergillus niger
var.)
GLUTAMIC ACID (L(+)-)
GLYCEROL
MONO- AND DIGLYCERIDES
MONO- AND DIGLYCERIDES
MONO- AND DIGLYCERIDES
TRIACETIN

CODEX STAN 192 Annex C List A

Additive

Glycogenase
GMS
Guaiac Gum
Guaiacum
Guanosine-5'-Monophosphoric Acid
Guanylic Acid
Guar Flour
Gum Cyamopsis
Gum Guaiac
Gum Karaya
Gum Sterculia
Hexacyanoferrate of Calcium
Hexacyanoferrate of Potassium
Hexacyanoferrate of Sodium
Hexamine

INS

Page 33
JECFA ADI

MAIN TERM/Synonyms
ALPHA-AMYLASE (A. oryzae, var.), or
Alpha-Amylase (B. megaterium expressed
in Bacillus subtilis)
MONO- AND DIGLYCERIDES
GUAIAC RESIN
GUAIAC RESIN
GUANYLIC ACID, 5'
GUANYLIC ACID, 5'
GUAR GUM
GUAR GUM
GUAIAC RESIN
KARAYA GUM
KARAYA GUM
Calcium Ferrocyanide
Potassium Ferrocyanide
Sodium Ferrocyanide
HEXAMETHYLENE TETRAMINE

Hydrated Basic Magnesium Carbonate

Hydrocarbon Waxes
Hydrogen Chloride
Hydrogenated Glucose Syrup
Hydrogenated High Maltose-Content
Glucose Syrup
Hydrogenated Isomaltulose
Hydrogenated Maltose
Hypnean (From Hypnea Spp.)
Inosinic Acid
Insoluble Cross Linked Homopolymer of
n-Vinyl-1-Pyrrolidone

MAGNESIUM HYDROGEN CARBONATE

MICROCRYSTALLINE WAX
HYDROCHLORIC ACID
MALTITOL AND MALTITOL SYRUP

Insoluble PVP
Iridophycan (From Iridaea Spp.)
Irish Moss Gelose
Iron (II) Lactate
Iron Ammonium Citrate
Iron Gluconate
Isinglass (Bengal, Ceylon, Chinese, or
Japanese)
Isoascorbic Acid
Isomaltitol
Japan Agar
Kadaya
Kaolin, Light or Heavy
Karaya
Katilo
Konjac
Konjac Mannen
Konnyaleu
Kullo
Kutterra
Lactic Acid Esters of Mono- and
Diglycerides
Lactit
Lactobiosit

INSOLUBLE POLYVINYLPYRROLIDONE
CARRAGEENAN
CARRAGEENAN
FERROUS LACTATE
FERRIC AMMONIUM CITRATE
FERROUS GLUCONATE

Lactoglycerides

MALTITOL AND MALTITOL SYRUP

ISOMALT
MALTITOL AND MALTITOL SYRUP
CARRAGEENAN
INOSINIC ACID, 5'INSOLUBLE POLYVINYLPYRROLIDONE

AGAR
ERYTHORBIC ACID
ISOMALT
AGAR
KARAYA GUM
ALUMININUM SILICATE
KARAYA GUM
KARAYA GUM
KONJAC FLOUR
KONJAC FLOUR
KONJAC FLOUR
KARAYA GUM
KARAYA GUM
LACTIC AND FATTY ACID ESTERS OF
GLYCEROL
LACTITOL
LACTITOL
LACTIC AND FATTY ACID ESTERS OF
GLYCEROL

CODEX STAN 192 Annex C List A

Additive
Lactositol
Layor Carang
Lime
Lipase
Locust Bean Gum
Lye
Lysozyme
Macrogol

MAIN TERM/Synonyms
LACTITOL
AGAR
CALCIUM OXIDE
LIPASE (Animal Sources) LIPASE
(Aspergillus oryzae, var.)
CAROB BEAN GUM
SODIUM HYDROXIDE
LYSOZYME HYDROCHLORIDE
POLYETHYLENE GLYCOL

Magnesium Carbonate Hydroxide

Magnesium Chloride Hexahydrate
Magnesium Chlorophyll
Magnesium DL-D,L-Lactate
Magnesium Gluconate Dihydrate
Magnesium Glutamate

MAGNESIUM HYDROGEN CARBONATE

MAGNESIUM CHLORIDE
CHLOROPHYLLS
MAGNESIUM LACTATE, (DL-)
MAGNESIUM GLUCONATE
MAGNESIUM GLUTAMATE, DL-L-

Magnesium Hydroxide Carbonate

Magnesium Phaeophytin
Magnesium Subcarbonate (Light or
Heavy)
Malic Acid Monosodium Salt
Malic Acid Potassium Salt
Malic Acid Sodium Salt
Maltitol Syrup Powder
Mannite
Methanoic Acid
Methenamine
Methyl Ether of Cellulose
Methyl Ethyl Ether of Cellulose
Modified Polydextroses
Monocalcium Benzoate
Monocalcium Malate, D, LMonoolein
Monopalmitin

MAGNESIUM HYDROGEN CARBONATE

CHLOROPHYLLS

Monopotassium Citrate
Monosodium Citrate
Monostearin
MPG
MSG
Muriatic Acid

POTASSIUM DIHYDROGEN CITRATE

SODIUM DIHYDROGEN CITRATE
MONO- AND DIGLYCERIDES
MONOSODIUM GLUTAMATE, L
MONOSODIUM GLUTAMATE, L
Hydrochloric Acid
SODIUM CARBOXYMETHYL
CELLULOSE
PIMARICIN
NITROUS OXIDE
SORBITOL (INCLUDING SORBITOL
SYRUP)
GLUCOSE OXIDASE (Aspergillus niger,
var.)

Na CMC
Natamycin
Nitrogen Oxide
Non-Crystallizing Sorbitol Solution
Notatin
ORTHO-PHENYLPHENOLS
PEG
Peruvian Tara
Petroleum Wax
Phosphatides
Phospholipids

INS

Page 34
JECFA ADI

MAGNESIUM HYDROGEN CARBONATE

SODIUM HYDROGEN MALATE
POTASSIUM MALATE
SODIUM MALATE
MALTITOL AND MALTITOL SYRUP
MANNITOL
Formic Acid
HEXAMETHYLENE TETRAMINE
METHYL CELLULOSE
METHYL ETHYL CELLULOSE
POLYDEXTROSES A AND N
Calcium Benzoate
CALCIUM MALATE
MONO- AND DIGLYCERIDES
MONO- AND DIGLYCERIDES

Group ADI 0.2

mg/kg bw
ORTHO-PHENYLPHENOLS
POLYETHYLENE GLYCOL
TARA GUM
MICROCRYSTALLINE WAX
LECITHIN
LECITHIN

CODEX STAN 192 Annex C List A

Additive

INS

Page 35
JECFA ADI

MAIN TERM/Synonyms

Plain Caramel
PNG-Carragenan
Poly(Dimethylsiloxane)
Polydextrose
Polyvinylpolypyrrolidone
Pomalous Acid
Potassium 5'-Guanylate
Potassium 5'-Inosinate

CARAMEL COLOUR, CLASS I

PROCESSED EUCHEUMA SEAWEED
POLYDIMETHYLSILOXANE
POLYDEXTROSES A AND N
INSOLUBLE POLYVINYLPYRROLIDONE
MALIC ACID (DL-)
DIPOTASSIUM GUANYLATE, 5'DIPOTASSIUM INOSINATE, 5'-

Potassium Bicarbonate
Potassium Citrate

POTASSIUM HYDROGEN CARBONATE

TRIPOTASSIUM CITRATE

Potassium Citrate Monobasic

Potassium D-Gluconate
Potassium Glutamate
Potassium Guanylate
Potassium Hydrate
Potassium Inosinate

POTASSIUM DIHYDROGEN CITRATE

POTASSIUM GLUCONATE
MONOSODIUM GLUTAMATE, L
DIPOTASSIUM GUANYLATE, 5'POTASSIUM HYDROXIDE
DIPOTASSIUM INOSINATE, 5'SALTS OF MYRISTIC, PALMITIC &
STEARIC ACIDS (NH4, Ca, K, Na)
SALTS OF OLEIC ACID (Ca

Potassium Myristate
Potassium Oleate
Potassium Palmitate
Potassium Stearate
Povidone
Propyl Gallate

Ptyalin
PVP
SAIB
Sal Ammoniac
Salts of Oleic Acid (Calcium, Potassium
and Sodium)
Semi-Refined Carrageenan
Silica
Simethicone
Slaked Lime
Soda Ash
Sodium 5'-Guanylate
Sodium 5'-Inosinate
Sodium 5'-Ribonucleotides
Sodium Acid Carbonate
Sodium Bicarbonate
Sodium Calcium Silicoaluminate
Sodium Cellulose Glycolate
Sodium Citrate
Sodium Citrate Monobasic
Sodium CMC
Sodium D-Gluconate
Sodium Glutamate
Sodium Guanylate

SALTS OF MYRISTIC, PALMITIC &

STEARIC ACIDS (NH4, Ca, K, Na)
SALTS OF MYRISTIC, PALMITIC &
STEARIC ACIDS (NH4, Ca, K, Na)
POLYVINYLPYRROLIDONE
Gallate, Propyl
ALPHA-AMYLASE (A.oryzae, var.),
ALPHA-AMYLASE (Carbohydrase)
(Bacillus licheniformis)
POLYVINYLPYRROLIDONE
SUCROSE ACETATE ISOBUTYRATE
AMMONIUM CHLORIDE
SALTS OF OLEIC ACID (Ca, K, Na)
PROCESSED EUCHEUMA SEAWEED
SILICON DIOXIDE (AMORPHOUS)
POLYDIMETHYLSILOXANE
CALCIUM HYDROXIDE
SODIUM CARBONATE
DISODIUM GUANYLATE, 5'
DISODIUM INOSINATE, 5'
DISODIUM RIBONUCLEOTIDES, 5'
SODIUM HYDROGEN CARBONATE
SODIUM HYDROGEN CARBONATE
CALCIUM ALUMINIUM SILICATE
(SYNTHETIC)
SODIUM CARBOXYMETHYL
CELLULOSE
TRISOIDUM CITRATE
SODIUM DIHYDROGEN CITRATE
SODIUM CARBOXYMETHYL
CELLULOSE
SODIUM GLUCONATE
MONOSODIUM GLUTAMATE, L
DISODIUM GUANYLATE, 5'

CODEX STAN 192 Annex C List A

Additive
Sodium Hydrate
Sodium Inosinate
Sodium Isoascorbate
Sodium Malate, D,LSodium Monohydrogendicarbonate

INS

Page 36
JECFA ADI

Sodium Myristate
Sodium Oleate
Sodium Palmitate
Sodium Ribonucleotides
Sodium Silicoaluminate
Sodium Stearate
Sodium Stearoyl Lactate
Sorbit
Starch, Acid-Treated
Starch, Alkaline Treated
Starch, Bleached
Starch, Enzyme Treated
Starch, Roasted
Sterculia
Strong Ammonia Solution
Sulphite Ammonia Caramel
Sylvine
Sylvite
Talcum
Tartaric Acid Esters of Mono- and
Diglycerides
Tartrated Mono- and Diglycerides
Group ADI 3
mg/kg bw

THIODIPROPIONATES
Tin Dichloride

TOSOM

30 mg/kg bw

Tributyrase
Triglycerine Lipase
Vitamin C
Vitamin C Palmitate
Vitamin C Stearate
Wax-Free Bleached Shellac
White and Yellow Dextrins
Yellow Prussiate of Lime
Yellow Prussiate of Potash
Yellow Prussiate of Soda
CHLOROPHYLLS
FAST GREEN FCF
CARAMEL COLOUR, CLASS I
Caramel Colour, Class I - Plain
CARAMEL COLOUR, CLASS III

MAIN TERM/Synonyms
SODIUM HYDROXIDE
DISODIUM INOSINATE, 5'
SODIUM ERYTHORBATE
SODIUM MALATE
SODIUM SESQUICARBONATE
Salts of Myristic, Palmitic & Stearic Acids
(NH4, Ca, K, Na)
SALTS OF OLEIC ACID (Ca
Salts of Myristic, Palmitic & Stearic Acids
(NH4, Ca, K, Na)
DISODIUM RIBONUCLEOTIDES, 5'
SODIUM ALUMINOSILICATE
Salts of Myristic, Palmitic & Stearic Acids
(NH4, Ca, K, Na)
Sodium Stearoyl Lactylate
SORBITOL (INCLUDING SORBITOL
SYRUP)
ACID TREATED STARCH
Alkaline Treated Starch
BLEACHED STARCH
ENZYME TREATED STARCH
DEXTRINS, WHITE AND YELLOW,
ROASTED STARCH
KARAYA GUM
AMMONIUM HYDROXIDE
CARAMEL COLOUR, CLASS IV
POTASSIUM CHLORIDE
POTASSIUM CHLORIDE
TALC
TARTARIC, ACETIC & FATTY ACID
ESTERS OF GLYCEROL (MIXED)
TARTARIC, ACETIC & FATTY ACID
ESTERS OF GLYCEROL (MIXED)

140
143
150a
150a
150c

Not Limited
25 mg/kg bw
Not Specified
Not Specified
200 mg/kg bw

STANNOUS CHLORIDE
THERMALLY OXIDIZED SOYA BEAN
OIL WITH MONO- AND DI-GLYCERIDES
OF FATTY ACIDS (TOSOM)
Lipase (Animal Sources), Lipase
(Aspergillus oryzae, var.)
Lipase (Animal Sources), Lipase
(Aspergillus oryzae, var.)
ASCORBIC ACID
Ascorbyl Palmitate
Ascorbyl Stearate
SHELLAC
DEXTRINS, WHITE AND YELLOW,
ROASTED STARCH
Calcium Ferrocyanide
Potassium Ferrocyanide
Sodium Ferrocyanide
CHLOROPHYLLS
FAST GREEN FCF
CARAMEL COLOUR, CLASS I
CARAMEL COLOUR, CLASS I
CARAMEL COLOUR, CLASS III

CODEX STAN 192 Annex C List A

Page 37

Additive
Caramel Colour, Class III - Ammonia
Process
CARAMEL COLOUR, CLASS IV
Caramel Colour, Class IV - Ammonia
Sulphite Process
BEET RED
CALCIUM CARBONATE
TITANIUM DIOXIDE
Benzoic Acid
Sodium Benzoate
Potassium Benzoate
Calcium Benzoate

INS

JECFA ADI

MAIN TERM/Synonyms

150c
150d

200 mg/kg bw
200 mg/kg bw

CARAMEL COLOUR, CLASS III

CARAMEL COLOUR, CLASS IV

150d
162
170i
171
210
211
212
213

200 mg/kg bw
Not Specified
Not Specified
Not Limited

CARAMEL COLOUR, CLASS IV

BEET RED
CALCIUM CARBONATE
TITANIUM DIOXIDE
BENZOATES
BENZOATES
BENZOATES
BENZOATES

Ortho-Phenylphenol
Sodium o-Phenylphenol
PIMARICIN
Formic Acid
HEXAMETHYLENE TETRAMINE
DIMETHYL DICARBONATE
ACETIC ACID, GLACIAL
POTASSIUM ACETATE
SODIUM ACETATE
CALCIUM ACETATE
AMMONIUM ACETATE
LACTIC ACID (L-, D- and DL-)
PROPIONIC ACID
SODIUM PROPIONATE
CALCIUM PROPIONATE
POTASSIUM PROPIONATE
CARBON DIOXIDE
MALIC ACID (DL-)
FUMARIC ACID
ASCORBIC ACID
SODIUM ASCORBATE
CALCIUM ASCORBATE
POTASSIUM ASCORBATE
Ascorbyl Palmitate
Ascorbyl Stearate
GALLATE, PROPYL
GUAIAC RESIN

231
232
235
236
239
242
260
261
262i
263
264
270
280
281
282
283
290
296
297
300
301
302
303
304
305
310
314

ORTHO-PHENYLPHENOLS
ORTHO-PHENYLPHENOLS
0.3 mg/kg bw PIMARICIN
FORMATES
0.15 mg/kg bw HEXAMETHYLENE TETRAMINE
Acceptable
DIMETHYL DICARBONATE
Not Limited
ACETIC ACID, GLACIAL
Not Specified POTASSIUM ACETATE
Not Specified SODIUM ACETATE
Not Limited
CALCIUM ACETATE
Not Specified AMMONIUM ACETATE
Not Limited
LACTIC ACID (L-, D- and DL-)
Not Limited
PROPIONIC ACID
Not Limited
SODIUM PROPIONATE
Not Limited
CALCIUM PROPIONATE
Not Limited
POTASSIUM PROPIONATE
Not Specified CARBON DIOXIDE
Not Specified MALIC ACID (DL-)
Not Specified FUMARIC ACID
Not Specified ASCORBIC ACID
Not Specified SODIUM ASCORBATE
Not Specified CALCIUM ASCORBATE
Not Specified POTASSIUM ASCORBATE
ASCORBYL ESTERS
ASCORBYL ESTERS
1.4 mg/kg bw GALLATE, PROPYL
2.5 mg/kg bw GUAIAC RESIN

ERYTHORBIC ACID
SODIUM ERYTHORBATE
LECITHIN
SODIUM LACTATE
POTASSIUM LACTATE (SOLUTION)
CALCIUM LACTATE
AMMONIUM LACTATE
MAGNESIUM LACTATE, (DL-)
CITRIC ACID
SODIUM DIHYDROGEN CITRATE
TRISOIDUM CITRATE
POTASSIUM DIHYDROGEN CITRATE
TRIPOTASSIUM CITRATE
CALCIUM CITRATE
SODIUM HYDROGEN MALATE
SODIUM MALATE

315
316
322
325
326
327
328
329
330
331i
331iii
332i
332ii
333
350i
350ii

Not
Not
Not
Not
Not
Not
Not
Not
Not
Not
Not
Not
Not
Not
Not
Not

Specified
Specified
Limited
Limited
Limited
Limited
Limited
Limited
Limited
Limited
Specified
Limited
Specified
Specified
Specified
Specified

ERYTHORBIC ACID
SODIUM ERYTHORBATE
LECITHIN
SODIUM LACTATE
POTASSIUM LACTATE (SOLUTION)
CALCIUM LACTATE
AMMONIUM LACTATE
MAGNESIUM LACTATE, (DL-)
CITRIC ACID
SODIUM DIHYDROGEN CITRATE
TRISOIDUM CITRATE
POTASSIUM DIHYDROGEN CITRATE
TRIPOTASSIUM CITRATE
CALCIUM CITRATE
SODIUM HYDROGEN MALATE
SODIUM MALATE

CODEX STAN 192 Annex C List A

Page 38

Additive
POTASSIUM HYDROGEN MALATE
POTASSIUM MALATE
CALCIUM MALATE
SODIUM FUMARATE
AMMONIUM CITRATE
TRIAMMONIUM CITRATE
FERRIC AMMONIUM CITRATE
ISOPROPYL CITRATES
CALCIUM DISODIUM ETHYLENE
DIAMINE TETRA ACETATE
Calcium Disodium Ethylene Diamine
Tetraacetate
DISODIUM ETHYLENE DIAMINE TETRA
ACETATE
Disodium Ethylene Diamine Tetraacetate
OXYSTEARIN
Thiodipropionic Acid
Dilauryl Thiodipropionate
ALGINIC ACID
SODIUM ALGINATE
POTASSIUM ALGINATE
AMONNIUM ALGINATE
CALCIUM ALGINATE
AGAR
CARRAGEENAN
PROCESSED EUCHEUMA SEAWEED
CAROB BEAN GUM
GUAR GUM
TRAGACANTH GUM
GUM ARABIC
XANTHAN GUM
KARAYA GUM
TARA GUM
GELLAN GUM
SORBITOL (INCLUDING SORBITOL
SYRUP)
MANNITOL
GLYCEROL
CURDLAN
KONJAC FLOUR

INS
351i
351ii
352ii
365
380
380
381
384

JECFA ADI
Not Specified
Not Specified
Not Specified
Not Specified
Not Limited
Not Limited
0.8 mg/kg bw
14 mg/kg bw

385

Group ADI

Pectin (Non-Amidated)
PECTINS (AMIDATED AND NONAMIDATED)
SUCROSE ACETATE ISOBUTYRATE
GLYCEROL ESTER OF WOOD ROSIN
GAMMA-CYCLODEXTRIN
CYCLODEXTRIN, BETAMICROCRYSTALLINE CELLULOSE
POWDERED CELLULOSE
METHYL CELLULOSE
ETHYL CELLULOSE
HYDROXYPROPYL CELLULOSE
HYDROXYPROPYL METHYL
CELLULOSE
METHYL ETHYL CELLULOSE
SODIUM CARBOXYMETHYL

440

MAIN TERM/Synonyms
POTASSIUM HYDROGEN MALATE
POTASSIUM MALATE
CALCIUM MALATE
SODIUM FUMARATE
AMMONIUM CITRATE
TRIAMMONIUM CITRATE
FERRIC AMMONIUM CITRATE
ISOPROPYL CITRATES
CALCIUM DISODIUM ETHYLENE
DIAMINE TETRA ACETATE
EDTAS

385
386
386
387
388
389
400
401
402
403
404
406
407
407a
410
412
413
414
415
416
417
418

25 mg/kg bw
Group ADI
Group ADI
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Limited
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified

420
421
422
424
425

Not
Not
Not
Not
Not

Specified
Specified
Specified
Specified
Specified

440
444
445
458
459
460i
460ii
461
462
463

Not Specified
20 mg/kg bw
25 mg/kg bw
Not Specified
5 mg/kg bw
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified

464
465
466

Not Specified
Not Specified
Not Specified

EDTAs
EDTAs
OXYSTEARIN
THIODIPROPIONATES
THIODIPROPIONATES
ALGINIC ACID
SODIUM ALGINATE
POTASSIUM ALGINATE
AMONNIUM ALGINATE
CALCIUM ALGINATE
AGAR
CARRAGEENAN
PROCESSED EUCHEUMA SEAWEED
CAROB BEAN GUM
GUAR GUM
TRAGACANTH GUM
GUM ARABIC
XANTHAN GUM
KARAYA GUM
TARA GUM
GELLAN GUM
SORBITOL (INCLUDING SORBITOL
SYRUP)
MANNITOL
GLYCEROL
CURDLAN
KONJAC FLOUR
PECTINS (AMIDATED AND NONAMIDATED)
PECTINS (AMIDATED AND NONAMIDATED)
SUCROSE ACETATE ISOBUTYRATE
GLYCEROL ESTER OF WOOD ROSIN
GAMMA-CYCLODEXTRIN
CYCLODEXTRIN, BETAMICROCRYSTALLINE CELLULOSE
POWDERED CELLULOSE
METHYL CELLULOSE
ETHYL CELLULOSE
HYDROXYPROPYL CELLULOSE
HYDROXYPROPYL METHYL
CELLULOSE
METHYL ETHYL CELLULOSE
SODIUM CARBOXYMETHYL

CODEX STAN 192 Annex C List A

Page 39

Additive
CELLULOSE
ETHYL HYDROXYETHYL CELLULOSE
SODIUM CARBOXYMETHYL
CELLULOSE, ENZYMATICALLY
HYDROLYZED
SALTS OF MYRISTIC, PALMITIC &
STEARIC ACIDS (NH4, Ca, K, Na)
SALTS OF OLEIC ACID (Ca, K, Na)
MONO- AND DIGLYCERIDES
ACETIC AND FATTY ACID ESTERS OF
GLYCEROL
CITRIC AND FATTY ACID ESTERS OF
GLYCEROL
LACTIC AND FATTY ACID ESTERS OF
GLYCEROL
TARTARIC, ACETIC & FATTY ACID
ESTERS OF GLYCEROL (MIXED)
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS
THERMALLY OXIDIZED SOYA BEAN
OIL WITH MONO- AND DI-GLYCERIDES
OF FATTY ACIDS (TOSOM)
SODIUM CARBONATE
SODIUM HYDROGEN CARBONATE
SODIUM SESQUICARBONATE
POTASSIUM CARBONATE
POTASSIUM HYDROGEN CARBONATE
AMMONIUM CARBONATE
AMMONIUM HYDROGEN CARBONATE
MAGNESIUM CARBONATE
MAGNESIUM HYDROGEN CARBONATE
HYDROCHLORIC ACID
POTASSIUM CHLORIDE
CALCIUM CHLORIDE
AMMONIUM CHLORIDE
MAGNESIUM CHLORIDE
STANNOUS CHLORIDE
SODIUM SULFATE
POTASSIUM SULFATE
CALCIUM SULFATE

INS

JECFA ADI

467

Not Specified

469

Not Specified

470
470
471

Not Specified

472a

Not Limited

472c

Not Limited

472b

Not Limited

472f

Not Limited

477

25 mg/kg bw

479
500i
500ii
500iii
501i
501ii
503i
503ii
504i
504ii
507
508
509
510
511
512
514
515
516

ALUMINIUM AMMONIUM SULFATE

SODIUM HYDROXIDE
POTASSIUM HYDROXIDE
CALCIUM HYDROXIDE
AMMONIUM HYDROXIDE
MAGNESIUM HYDROXIDE
CALCIUM OXIDE
MAGNESIUM OXIDE
Sodium Ferrocyanide
Potassium Ferrocyanide
Calcium Ferrocyanide
SILICON DIOXIDE (AMORPHOUS)
CALCIUM SILICATE
MAGNESIUM SILICATE (SYNTHETIC)
TALC
SODIUM ALUMINOSILICATE

523
524
525
526
527
528
529
530
535
536
538
551
552
553i
553iii
554

30 mg/kg bw
Not Limited
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Limited
Not Specified
Not Specified
Not Specified
Not Specified
2 mg/kg bw
Not Specified
Not Specified
Not Specified
7 mg/kg bw
(PTWI)
Not Limited
Not Limited
Not Limited
Not Limited
Not Specified
Not Limited
Not Limited
Group ADI

Not Limited

Not
Not
Not
Not
Not

Specified
Specified
Specified
Specified
Specified

MAIN TERM/Synonyms
CELLULOSE
ETHYL HYDROXYETHYL CELLULOSE
SODIUM CARBOXYMETHYL
CELLULOSE, ENZYMATICALLY
HYDROLYZED
SALTS OF MYRISTIC, PALMITIC &
STEARIC ACIDS (NH4, Ca, K, Na)
SALTS OF OLEIC ACID (Ca, K, Na)
MONO- AND DIGLYCERIDES
ACETIC AND FATTY ACID ESTERS OF
GLYCEROL
CITRIC AND FATTY ACID ESTERS OF
GLYCEROL
LACTIC AND FATTY ACID ESTERS OF
GLYCEROL
TARTARIC, ACETIC & FATTY ACID
ESTERS OF GLYCEROL (MIXED)
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS
THERMALLY OXIDIZED SOYA BEAN
OIL WITH MONO- AND DI-GLYCERIDES
OF FATTY ACIDS (TOSOM)
SODIUM CARBONATE
SODIUM HYDROGEN CARBONATE
SODIUM SESQUICARBONATE
POTASSIUM CARBONATE
POTASSIUM HYDROGEN CARBONATE
AMMONIUM CARBONATE
AMMONIUM HYDROGEN CARBONATE
MAGNESIUM CARBONATE
MAGNESIUM HYDROGEN CARBONATE
HYDROCHLORIC ACID
POTASSIUM CHLORIDE
CALCIUM CHLORIDE
AMMONIUM CHLORIDE
MAGNESIUM CHLORIDE
STANNOUS CHLORIDE
SODIUM SULFATE
POTASSIUM SULFATE
CALCIUM SULFATE
ALUMINIUM AMMONIUM SULFATE
SODIUM HYDROXIDE
POTASSIUM HYDROXIDE
CALCIUM HYDROXIDE
AMMONIUM HYDROXIDE
MAGNESIUM HYDROXIDE
CALCIUM OXIDE
MAGNESIUM OXIDE
FERROCYANIDES
FERROCYANIDES
FERROCYANIDES
SILICON DIOXIDE (AMORPHOUS)
CALCIUM SILICATE
MAGNESIUM SILICATE (SYNTHETIC)
TALC
SODIUM ALUMINOSILICATE

CODEX STAN 192 Annex C List A

Page 40

Additive
CALCIUM ALUMINIUM SILICATE
(SYNTHETIC)
ALUMININUM SILICATE
GLUCONO DELTA LACTONE
SODIUM GLUCONATE
POTASSIUM GLUCONATE
CALCIUM GLUCONATE
FERROUS GLUCONATE
MAGNESIUM GLUCONATE
FERROUS LACTATE
GLUTAMIC ACID (L(+)-)
MONOSODIUM GLUTAMATE, LMONOPOTASSIUM GLUTAMATE, LCALCIUM GLUTAMATE, DL-LMONOAMMONIUM GLUTAMATE, LMAGNESIUM GLUTAMATE, DL-LGUANYLIC ACID, 5'DISODIUM GUANYLATE, 5'DIPOTASSIUM GUANYLATE, 5'CALCIUM GUANYLATE, 5'INOSINIC ACID, 5'DISODIUM INOSINATE, 5'DIPOTASSIUM INOSINATE, 5'CALCIUM INOSINATE, 5'CALCIUM RIBONUCLEOTIDES, 5'DISODIUM RIBONUCLEOTIDES, 5'POLYDIMETHYLSILOXANE
BEESWAX, WHITE AND YELLOW
CANDELILLA WAX
CARNAUBA WAX
SHELLAC
MICROCRYSTALLINE WAX
CHLORINE

INS

CHLORINE DIOXIDE
AZODICARBONAMIDE

926
927a

NITROGEN
NITROUS OXIDE
PROPANE
ISOMALT
THAUMATIN
POLYGLYCITOL SYRUP
MALTITOL AND MALTITOL SYRUP
LACTITOL
XYLITOL

941
942
944
953
957
964
965
966
967

MAIN TERM/Synonyms
CALCIUM ALUMINIUM SILICATE
Not Specified (SYNTHETIC)
Not Specified ALUMININUM SILICATE
Not Specified GLUCONO DELTA LACTONE
Not Specified SODIUM GLUCONATE
Not Specified POTASSIUM GLUCONATE
Not Specified CALCIUM GLUCONATE
0.8 mg/kg bw FERROUS GLUCONATE
Not Specified MAGNESIUM GLUCONATE
0.9 mg/kg bw FERROUS LACTATE
Not Specified GLUTAMIC ACID (L(+)-)
Not Specified MONOSODIUM GLUTAMATE, LNot Specified MONOPOTASSIUM GLUTAMATE, LNot Specified CALCIUM GLUTAMATE, DL-LNot Specified MONOAMMONIUM GLUTAMATE, LNot Specified MAGNESIUM GLUTAMATE, DL-LNot Specified GUANYLIC ACID, 5'Not Specified DISODIUM GUANYLATE, 5'Not Specified DIPOTASSIUM GUANYLATE, 5'Not Specified CALCIUM GUANYLATE, 5'Not Specified INOSINIC ACID, 5'Not Specified DISODIUM INOSINATE, 5'Not Specified DIPOTASSIUM INOSINATE, 5'Not Specified CALCIUM INOSINATE, 5'Not Specified CALCIUM RIBONUCLEOTIDES, 5'Not Specified DISODIUM RIBONUCLEOTIDES, 5'1.5 mg/kg bw POLYDIMETHYLSILOXANE
Acceptable
BEESWAX, WHITE AND YELLOW
Acceptable
CANDELILLA WAX
7 mg/kg bw
CARNAUBA WAX
Acceptable
SHELLAC
20 mg/kg bw
MICROCRYSTALLINE WAX
2.5 mg/kg flour CHLORINE
30 mg/kg flour
(acceptable
treatment level) CHLORINE DIOXIDE
45 mg/kg flour AZODICARBONAMIDE
No ADI
NITROGEN
necessary
Acceptable
NITROUS OXIDE
Not Specified PROPANE
Not Specified ISOMALT
Not Specified THAUMATIN
Not Specified POLYGLYCITOL SYRUP
Not Specified MALTITOL AND MALTITOL SYRUP
Not Specified LACTITOL
Not Specified XYLITOL

ERYTHRITOL
Choline Acetate
Choline Carbonate
Choline Chloride
Choline Citrate
Choline Lactate
CHOLINE SALTS
Choline Tartrate
ALPHA-AMYLASE (Aspergillus oryzae

968
1001i
1001ii
1001iii
1001iv
1001vi
1001
1001v
1100

Not Specified
Not Limited
Not Limited
Not Limited
Not Limited
Not Limited
Not Limited
Not Limited
Acceptable

556
559
575
576
577
578
579
580
585
620
621
622
623
624
625
626
627
628
629
630
631
632
633
634
635
900a
901
902
903
904
905ci
925

JECFA ADI

ERYTHRITOL
CHOLINE SALTS
CHOLINE SALTS
CHOLINE SALTS
CHOLINE SALTS
CHOLINE SALTS
CHOLINE SALTS
CHOLINE SALTS
ALPHA-AMYLASE (A. oryzae var.)

CODEX STAN 192 Annex C List A

Additive
var.)
ALPHA-AMYLASE (Bacillus megaterium
expressed in Bacillus subtilis)
ALPHA-AMYLASE (Bacillus
stearothermophilus expressed in Bacillus
subtilis)
ALPHA-AMYLASE (Bacillus
stearothermophilus)
ALPHA-AMYLASE (Bacillus subtilis)
ALPHA-AMYLASE (Carbohydrase)
(Bacillus licheniformis)
BROMELAIN
PAPAIN
PROTEASE (Asperigillus oryzae var.)
GLUCOSE OXIDASE (Aspergillus niger
var.)
LIPASE (Animal Sources)
LIPASE (Aspergillus oryzae, var.)
LYSOZYME HYDROCHLORIDE
POLYDEXTROSES A AND N
POLYVINYLPYRROLIDONE
INSOLUBLE POLYVINYLPYRROLIDONE
DEXTRINS, WHITE AND YELLOW,
ROASTED STARCH
ACID TREATED STARCH
ALKALINE TREATED STARCH
BLEACHED STARCH
OXIDIZED STARCH
ENZYME TREATED STARCH
MONOSTARCH PHOSPHATE
DISTARCH PHOSPHATE
ACETYLATED DISTARCH PHOSPHATE
STARCH ACETATE
ACETYLATED DISTARCH ADIPATE
HYDROXYPROPYL STARCH
HYDROXYPROPYL DISTARCH
PHOSPHATE
STARCH SODIUM OCTENYL
SUCCINATE
TRIETHYL CITRATE
TRIACETIN
POLYETHYLENE GLYCOL

Page 41

INS

JECFA ADI

1100

Not Specified

1100

Not Specified

1100
1100

Not Specified
Not Specified

1100
1101iii
1101ii
1101i

Not Specified
Not Limited
Not Limited
Acceptable

1102
1104
1104
1105
1200
1201
1202

Not Specified
Not Limited
Not Specified
Acceptable
Not Specified
50 mg/kg bw
Not Specified

1400
1401
1402
1403
1404
1405
1410
1412
1414
1420
1422
1440

Not
Not
Not
Not
Not
Not
Not
Not
Not

1442

Not Specified

1450
1505
1518
1521

Not Specified
20 mg/kg bw
Not Specified
10 mg/kg bw

Specified
Specified
Specified
Specified
Specified
Specified
Specified
Specified
Specified

Not Specified
Not Specified

MAIN TERM/Synonyms
ALPHA-AMYLASE (Bacillus megaterium
expressed in Bacillus subtilis)
ALPHA-AMYLASE (Bacillus
stearothermophilus expressed in Bacillus
subtilis)
ALPHA-AMYLASE (Bacillus
stearothermophilus)
ALPHA-AMYLASE (Bacillus subtilis)
ALPHA-AMYLASE (Carbohydrase)
(Bacillus licheniformis)
BROMELAIN
PAPAIN
PROTEASE (Asperigillus oryzae var.)
GLUCOSE OXIDASE (Aspergillus niger
var.)
LIPASE (Animal Sources)
LIPASE (Aspergillus oryzae, var.)
LYSOZYME HYDROCHLORIDE
POLYDEXTROSES A AND N
POLYVINYLPYRROLIDONE
INSOLUBLE POLYVINYLPYRROLIDONE
DEXTRINS, WHITE AND YELLOW,
ROASTED STARCH
ACID TREATED STARCH
ALKALINE TREATED STARCH
BLEACHED STARCH
OXIDIZED STARCH
ENZYME TREATED STARCH
MONOSTARCH PHOSPHATE
DISTARCH PHOSPHATE
ACETYLATED DISTARCH PHOSPHATE
STARCH ACETATE
ACETYLATED DISTARCH ADIPATE
HYDROXYPROPYL STARCH
HYDROXYPROPYL DISTARCH
PHOSPHATE
STARCH SODIUM OCTENYL
SUCCINATE
TRIETHYL CITRATE
TRIACETIN
POLYETHYLENE GLYCOL

CODEX STAN 192 Annex C List B

Page 42

Codex General Standard for Food Additives

LIST B
JECFA-Reviewed Food Additives with
ADIs and INS Numbers
(does not include synonyms)
INS

Additive

JECFA ADI
1.25 mg/kg bw
5 mg/kg bw
2.5 mg/kg bw
0.025 mg/kg bw
3 mg/kg bw
0.2 mg/kg bw
3 mg/kg bw
Not Limited
Not Limited
Not Specified
Not Specified
Not Specified
Not Limited
Not Specified
Not Specified
Acceptable
Not Specified
Not Specified

1990-37

Not Specified
Not Specified
Not Specified

1990-37
1990-37
1985-29

523
559
264
403
503i
510
380
503ii
527
328
300
304

ASCORBYL ESTERS
BENZOATES
EDTAs
FERROCYANIDES
FORMATES
ORTHO-PHENYLPHENOLS
THIODIPROPIONATES
Acetic Acid, Glacial
Acetic and Fatty Acid Esters of Glycerol
Acetylated Distarch Adipate
Acetylated Distarch Phosphate
Acid Treated Starch
Agar
Alginic Acid
Alkaline Treated Starch
Alpha-Amylase (Aspergillus oryzae var.)
Alpha-Amylase (Bacillus megaterium expressed
in Bacillus subtilis)
Alpha-Amylase (Bacillus stearothermophilus
expressed in Bacillus subtilis)
Alpha-Amylase (Bacillus stearothermophilus)
Alpha-Amylase (Bacillus subtilis)
Alpha-Amylase (Carbohydrase) (Bacillus
licheniformis)
Aluminium Ammonium Sulphate
Aluminium Silicate
Ammonium Acetate
Ammonium Alginate
Ammonium Carbonate
Ammonium Chloride
Ammonium Citrate
Ammonium Hydrogen Carbonate
Ammonium Hydroxide
Ammonium Lactate
Ascorbic Acid
Ascorbyl Palmitate

JECFA Review
Date (year-mtg)
1973-17
1996-46
1973-17
1974-18
1973-17
1964-08
1973-17
1973-17
1973-17
1982-26
1982-26
1982-26
1973-17
1992-39
1982-26
1987-31
1987-31

1988-33
1985-29
1982-26
1992-39
1982-26
1979-23
1979-23
1982-26
1965-09
1973-17
1981-25
1973-17

305
927a
901
162
210
1403
1101iii
263
404
556
302
213
170i

Ascorbyl Stearate
Azodicarbonamide
Beeswax, White and Yellow
Beet Red
Benzoic Acid
Bleached Starch
Bromelain
Calcium Acetate
Calcium Alginate
Calcium Aluminium Silicate (Synthetic)
Calcium Ascorbate
Calcium Benzoate
Calcium Carbonate

7 mg/kg bw (PTWI)
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Limited
Not Specified
Not Limited
Not Limited
Not Specified
See ASCORBYL
ESTERS
ASCORBYL ESTERS
45 mg/kg flour
Acceptable
Not Specified
See BENZOATES
Not Specified
Not Limited
Not Limited
Not Specified
Not Specified
Not Specified
See BENZOATES
Not Specified

Group
Group
Group
Group
Group
Group
Group
260
472a
1422
1414
1401
406
400
1402
1100
1100
1100
1100
1100
1100

ADI
ADI
ADI
ADI
ADI
ADI
ADI

1973-17
1965-09
1992-39
1987-31
1996-46
1982-26
1971-15
1973-17
1992-39
1985-29
1981-25
1996-46
1965-09

CODEX STAN 192 Annex C List B

Page 43

INS

Additive

JECFA ADI

509
333
385

Not Specified
Not Specified
See EDTAs

538
578
623
629
526
633
327
352ii
529
282
634
552
516
902
150a
150c
150d
290
903
410
407
925
926

Calcium Chloride
Calcium Citrate
Calcium Disodium Ethylene Diamine Tetra
Acetate
Calcium Ferrocyanide
Calcium Gluconate
Calcium Glutamate, Dl-LCalcium Guanylate, 5'Calcium Hydroxide
Calcium Inosinate, 5'Calcium Lactate
Calcium Malate
Calcium Oxide
Calcium Propionate
Calcium Ribonucleotides, 5'Calcium Silicate
Calcium Sulphate
Candelilla Wax
CARAMEL COLOUR, CLASS I
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
Carbon Dioxide
Carnauba Wax
Carob Bean Gum
Carrageenan
Chlorine
Chlorine Dioxide

140
1001i
1001ii
1001iii
1001iv
1001vi
1001
1001v
330
472c
424
459
1400
389

Chlorophylls
Choline Acetate
Choline Carbonate
Choline Chloride
Choline Citrate
Choline Lactate
CHOLINE SALTS
Choline Tartrate
Citric Acid
Citric and Fatty Acid Esters of Glycerol
Curdlan
Cyclodextrin, Beta
Dextrins, White and Yellow Roasted Starch
Dilauryl Thiodipropionate

242
628
632
386
627
631
635
1412
1405
315
968
462
467
143

Dimethyl Dicarbonate
Dipotassium Guanylate, 5'Dipotassium Inosinate, 5'Disodium Ethylene Diamine Tetra Acetate
Disodium Guanylate, 5'Disodium Inosinate, 5'Disodium Ribonucleotides, 5'Distarch Phosphate
Enzyme Treated Starch
Erythorbic Acid
Erythritol
Ethyl Cellulose
Ethyl Hydroxyethyl Cellulose
Fast Green FCF

See FERROCYANDIES
Not Specified
Not Specified
Not Specified
Not Limited
Not Specified
Not Limited
Not Specified
Not Limited
Not Limited
Not Specified
Not Specified
Not Specified
Acceptable
Not Specified
200 mg/kg bw
200 mg/kg bw
Not Specified
7 mg/kg bw
Not Specified
Not Specified
2.5 mg/kg flour
30 mg/kg flour
(acceptable treatment
level)
Not Limited
See CHOLINE SALTS
See CHOLINE SALTS
See CHOLINE SALTS
See CHOLINE SALTS
See CHOLINE SALTS
Not Limited
See CHOLINE SALTS
Not Limited
Not Limited
Not Specified
5 mg/kg bw
Not Specified
See
THIODIPROPIONATES
Acceptable
Not Specified
Not Specified
See EDTAs
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
25 mg/kg bw

JECFA Review
Date (year-mtg)
1973-17
1973-17
1973-17
1974-18
1986-30, 1998-51
1987-31
1985-29
1965-09
1985-29
1974-18
1979-23
1965-09
1973-17
1974-18
1985-29
1973-17
1992-39
1985-29
1985-291985-291985-29
1992-39
1981-25
1984-28, 2001-57
1985-29
1963-07

1969-13
1971-15
1971-15
1971-15
1971-15
1971-15
1971-15
1971-15
1973-17
1973-17
2001-57
1995-44
1982-26
1973-17
1990-37
1985-29
1985-29
1973-17
1993-41
1993-41
1974-18
1982-26
1982-26
1990-37
1999-53
1989-35
1989-35
1986-30

CODEX STAN 192 Annex C List B

Page 44

INS

Additive

JECFA ADI

381
579
585
236
297
310
458
418
575
1102
620
422
445
314
626
412
414
239
507
463
1442
464
1440
630
1202
953
384
416
425
270
472b
966
322
1104
1104
1105
504i
511
580
625
504ii
528
329
530
553i
296
965
421
461
465
460i
905ci
471
624
622
621
1410
941

Ferric Ammonium Citrate

Ferrous Gluconate
Ferrous Lactate
Formic Acid
Fumaric Acid
Gallate, Propyl
gamma-Cyclodextrin
Gellan Gum
Glucono Delta-Lactone
Glucose Oxidase (Aspergillus niger var.)
Glutamic Acid (L(+)-)
Glycerol
Glycerol Ester of Wood Rosin
Guaiac Resin
Guanylic Acid, 5'Guar Gum
Gum Arabic
Hexamethylene Tetramine
Hydrochloric Acid
Hydroxypropyl Cellulose
Hydroxypropyl Distarch Phosphate
Hydroxypropyl Methyl Cellulose
Hydroxypropyl Starch
Inosinic Acid, 5'Insoluble Polyvinylpyrrolidone
Isomalt
Isopropyl Citrates
Karaya Gum
Konjac Flour
Lactic Acid (L-, D- and DL-)
Lactic and Fatty Acid Esters of Glycerol
Lactitol
Lecithin
Lipase (Animal Sources)
Lipase (Aspergillus oryzae, var.)
Lysozyme Hydrochloride
Magnesium Carbonate
Magnesium Chloride
Magnesium Gluconate
Magnesium Glutamate, Dl-LMagnesium Hydrogen Carbonate
Magnesium Hydroxide
Magnesium Lactate, (DL-)
Magnesium Oxide
Magnesium Silicate (Synthetic)
Malic Acid (DL-)
Maltitol and Maltitol Syrup
Mannitol
Methyl Cellulose
Methyl Ethyl Cellulose
Microcrystalline Cellulose
Microcrystalline Wax
Mono- and Diglycerides
Monoammonium Glutamate, LMonopotassium Glutamate, LMonosodium Glutamate, LMonostarch Phosphate
Nitrogen

0.8 mg/kg bw
0.8 mg/kg bw
0.9 mg/kg bw
See FORMATES
Not Specified
1.4 mg/kg bw

JECFA Review
Date (year-mtg)
1985-29
1987-31
1989-35
1973-17
1989-35
1996-46

Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
25 mg/kg bw
2.5 mg/kg bw
Not Specified
Not Specified
Not Specified
0.15 mg/kg bw
Not Limited
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
14 mg/kg bw
Not Specified
Not Specified
Not Limited
Not Limited
Not Specified
Not Limited
Not Limited
Not Specified
Acceptable
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Limited
Not Limited
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
20 mg/kg bw
Not Limited
Not Specified
Not Specified
Not Specified
Not Specified
No ADI necessary

1990-37
1986-30, 1998-51
1971-15
1987-31
1976-20
1996-46
1973-17
1985-29
1975-19
1989-35
1973-17
1965-09
1989-35
1982-26
1989-35
1982-26
1985-29
1983-27
1985-29
1973-17
1988-33
1996-46
1973-17
1973-17
1983-27
1973-17
1971-15
1974-18
1992-39
1965-09
1979-23
1986-30, 1998-51
1987-31
1979-23
1965-09
1979-23
1965-09
1982-26
1969-13
1993-41, 1997-49
1986-30
1989-35
1989-35
1997-49
1995-44
1973-17
1987-31
1987-31
1987-31
1982-26
1980-24

CODEX STAN 192 Annex C List B

Page 45

INS

Additive

JECFA ADI

942
231

Nitrous Oxide
Ortho-Phenylphenol

1404
387
1101ii
440
1413
235
1200
900a
1521
964
1201
261
402
303
212
501i
508
332i
536
577
501ii
351i
525
326
351ii
283
515
460ii
407a
944
280
477
1101i
470

Oxidized Starch
Oxystearin
Papain
Pectins (Amidated and Non-Amidated)
Phosphated Distarch Phosphate
Pimaricin
Polydextroses A and N
Polydimethylsiloxane
Polyethylene Glycol
Polyglycitol Syrup
Polyvinylpyrrolidone
Potassium Acetate
Potassium Alginate
Potassium Ascorbate
Potassium Benzoate
Potassium Carbonate
Potassium Chloride
Potassium Dihydrogen Citrate
Potassium Ferrocyanide
Potassium Gluconate
Potassium Hydrogen Carbonate
Potassium Hydrogen Malate
Potassium Hydroxide
Potassium Lactate (Solution)
Potassium Malate
Potassium Propionate
Potassium Sulphate
Powdered Cellulose
Processed Eucheuma Seaweed
Propane
Propionic Acid
Propylene Glycol Esters of Fatty Acids
Protease (Asperigillus oryzae var.)
SALTS OF MYRISTIC, PALMITIC & STEARIC
ACIDS (NH4, Ca, K, Na)
SALTS OF OLEIC ACID (Ca, K, Na)
Shellac
Silicon Dioxide (Amorphous)
Sodium Acetate
Sodium Alginate
Sodium Aluminosilicate
Sodium Ascorbate
Sodium Benzoate
Sodium Carbonate
Sodium Carboxymethyl Cellulose
Sodium Carboxymethyl, Cellulose Enzymatically
Hydrolyzed
Sodium Dihydrogen Citrate
Sodium Erythorbate
Sodium Ferrocyanide
Sodium Fumarate
Sodium Gluconate
Sodium Hydrogen Carbonate
Sodium Hydrogen Malate
Sodium Hydroxide

Acceptable
See ORTHOPHENYLPHENOL
Not Specified
25 mg/kg bw
Not Limited
Not Specified
Not Specified
0.3 mg/kg bw
Not Specified
1.5 mg/kg bw
10 mg/kg bw
Not Specified
50 mg/kg bw
Not Specified
Not Specified
Not Specified
See BENZOATES
Not Specified
Not Specified
Not Limited
See FERROCYANIDES
Not Specified
Not Specified
Not Specified
Not Limited
Not Limited
Not Specified
Not Limited
Not Specified
Not Specified
Not Specified
Not Specified
Not Limited
25 mg/kg bw
Acceptable
Not Specified

470
904
551
262i
401
554
301
211
500i
466
469
331i
316
535
365
576
500ii
350i
524

JECFA Review
Date (year-mtg)
1985-29
1964-08
1982-26
1973-17
1971-15
1981-25
1982-26
1976-20, 2001-57
1987-31
1979-23
1979-23
1998-51
1986-30
1973-17
1992-39
1981-25
1996-46
1965-09
1979-23
1979-23
1974-18
1986-30, 1998-51
1965-09
1982-26
1965-09
1974-18
1979-23
1973-17
1985-29
1976-20
1995-44, 2001-57
1979-23
1973-17
1973-17
1987-31
1985-29

Not Specified
Acceptable
Not Specified
Not Specified
Not Specified
Not Specified
Not Specified
See BENZOATES
Not Limited
Not Specified
Not Specified

1988-33, 1998-51
1992-39
1985-29
1973-17
1992-39
1985-29
1981-25
1996-46
1965-09
1989-35
1998-51

Not Limited
Not Specified
See FERROCYANIDES
Not Specified
Not Specified
Not Specified
Not Specified
Not Limited

1979-23
1990-37
1974-18
1989-35
1986-30, 1998-51
1965-09
1982-26
1965-09

CODEX STAN 192 Annex C List B

Page 46

INS

Additive

JECFA ADI

325
350ii
232

Sodium Lactate(Solution)
Sodium Malate
Sodium o-Phenylphenol

281
500iii
514
420
512
1420
1450
444
553iii
417
472f

388

Sodium Propionate
Sodium Sesquicarbonate
Sodium Sulfate
SORBITOL (INCLUDING SORBITOL SYRUP
Stannous Chloride
Starch Acetate
Starch Sodium Octenyl Succinate
Sucrose Acetate Isobutyrate
Talc
Tara Gum
Tartaric, Acetic & Fatty Acid Esters of Glycerol
(Mixed)
Thaumatin
Thermally Oxidized Soya Bean Oil with Monoand Di-Glycerides of Fatty Acids (TOSOM)
Thiodipropionic Acid

Not Limited
Not Specified
See ORTHOPHENYLPHENOL
Not Limited
Not Specified
Not Specified
Not Specified
2 mg/kg bw
Not Specified
Not Specified
20 mg/kg bw
Not Specified
Not Specified
Not Limited

171
413
1518
380
1505
332ii
331iii
415
967

Titanium Dioxide
Tragacanth Gum
Triacetin
Triammonium Citrate
Triethyl Citrate
Tripotassium Citrate
Trisodium Citrate
Xanthan Gum
Xylitol

957
479

JECFA Review
Date (year-mtg)
1974-18
1979-23
1964-08
1973-17
1981-25
1999-53, 2001-57
1982-26
1982-26
1982-26
1982-26
1996-46
1986-30
1986-30
1973-17

Not Specified
30 mg/kg bw

1985-29
1992-39

See
THIODIPROPIONATES
Not Limited
Not Specified
Not Specified
Not Limited
20 mg/kg bw
Not Specified
Not Specified
Not Specified
Not Specified

1973-17
1969-13
1985-29
1975-19
1979-23
1984-28
1973-17
1973-17
1986-30
1983-27

CODEX GENERAL STANDARD FOR FOOD ADDITIVES

TABLE ONE
Additives Permitted for Use Under Specified
Conditions in Certain Food Categories or Individual
Food Items

ALPHA-AMYLASE (ASPERGILLUS ORYZAE VAR.)

Alpha-Amylase (Aspergillus oryzae var.)

INS: 1100

Function: Adjuvant, Enzyme, Flour Treatment Agent

Food Cat. No. Food Category

06.2

Max Level

Flours and starches

Comments

GMP

Step
8

Year
1999

ALUMINIUM AMMONIUM SULPHATE

Aluminium Ammonium Sulphate

INS: 523

Function: Firming Agent, Raising Agent, Stabilizer

Food Cat. No. Food Category

04.1.2.7
04.2.2.6

09.2.4
10.2

Max Level

Candied fruit
Vegetable, and nut and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables) other
than food category 04.2.2.5
Cooked and/or fried fish and fish products, including
mollusks, crustaceans, and echinoderms
Egg products

Comments

Step

Year

200 mg/kg Note 6

200 mg/kg Note 6

8
8

2001
2001

200 mg/kg Note 6

2001

30 mg/kg Note 6

2001

ASCORBYL ESTERS
Ascorbyl Palmitate

INS: 304

Ascorbyl Stearate

INS: 305

Function: Antioxidant

Food Cat. No. Food Category

01.3.2
01.5.1
01.5.2
01.6.2.1
01.7

Beverage whiteners
Milk powder and cream powder (plain)
Milk and cream powder analogues
Total ripened cheese, includes rind
Dairy-based desserts (e.g., ice milk, pudding, fruit or
flavoured yoghurt)

Max Level
80
500
80
500
500

mg/kg
mg/kg
mg/kg
mg/kg
mg/kg

Comments

Step

Note 10
Note 10
Note 10
Notes 10 & 112
Notes 2 & 10

8
8
8
8
8

Year
2001
2001
2001
2001
2001

Page 1 of 23

ASCORBYL ESTERS

GSFA - TABLE ONE

Function: Antioxidant

Food Cat. No. Food Category

02.1.1
02.1.2
02.1.3
02.2
02.3
02.4
03.0
04.1.2.2
04.1.2.9
04.2.2.2
05.0
06.3
06.5
08.4
09.2.1
09.2.2
10.4
12.2
12.5
12.6.1
12.6.2
12.6.3
12.6.4
12.7

13.1
13.2
13.3
14.1.4
15.1
15.2

Comments

Step

Note 10
Note 10
Note 10
Notes 10 & 113
Note 10

8
8
8
8
8

2001
2001
2001
2001
2001

2001

200 mg/kg Notes 10 & 15

80 mg/kg Note 10
500 mg/kg Notes 2 & 10

8
8
8

2001
2001
2001

80
500
200
500

8
8
8
8

2001
2001
2001
2001

5000 mg/kg Note 10

1000 mg/kg Note 10

8
8

2001
2001

1000 mg/kg Note 10

2001

500 mg/kg Notes 2 & 10

500 mg/kg Note 10

8
8

2001
2001

200 mg/kg Note 10

500 mg/kg Notes 10 & 15
200 mg/kg Note 10

8
8
8

2001
2001
2001

200 mg/kg Note 10

200 mg/kg Note 10
200 mg/kg Note 10

8
8
8

2001
2001
2001

50 mg/kg Note 10
100 mg/kg Note 10
100 mg/kg Note 10

8
8
8

2001
2001
2001

2001

200 mg/kg Note 10

2001

200 mg/kg Note 10

2001

Max Level

Butter oil, anhydrous milkfat, ghee

Vegetable oils and fats
Lard, tallow, fish oil, and other animal fats
Fat emulsions mainly of type water-in-oil
Fat emulsions other than food category 02.2, including
mixed and/or flavoured products based on fat emulsions
Fat-based desserts excluding dairy-based dessert
products of food category 01.7
Edible ices, including sherbet and sorbet
Dried fruit
Fruit-based desserts, including fruit-flavoured water-based
desserts
Dried vegetables, seaweeds, and nuts and seeds
Confectionery
Breakfast cereals, including rolled oats
Cereal and starch based desserts (e.g., rice pudding,
tapioca pudding)
Edible casings (e.g., sausage casings)
Frozen fish, fish fillets, and fish products, including
mollusks, crustaceans, and echinoderms
Frozen battered fish, fish fillets, and fish products,
including mollusks, crustaceans, and echinoderms
Egg-based desserts (e.g., custard)
Herbs, spices, seasonings (including salt substitutes), and
condiments (e.g., seasoning for instant noodles)
Soups and broths
Emulsified sauces (e.g., mayonnaise, salad dressing)
Non-emulsified sauces (e.g., ketchup, cheese sauce,
cream sauce, brown gravy)
Mixes for sauces and gravies
Clear sauces (e.g., soy sauce, fish sauce)
Salads (e.g., macaroni salad, potato salad) and sandwich
spreads excluding cocoa- and nut-based spreads of food
categories 04.2.2.5 and 05.1.3
Infant formulae and follow-on formulae
Weaning foods for infants and growing children
Dietetic foods intended for special medical purposes,
including those for infants and young children
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks
Snacks - potato, cereal, flour or starch based (from roots
and tubers, pulses and legumes)
Processed nuts, including covered nuts and nut mixtures
(with e.g., dried fruit)

500
400
400
500
500

mg/kg
mg/kg
mg/kg
mg/kg
mg/kg

80 mg/kg Note 10

mg/kg
mg/kg
mg/kg
mg/kg

Note 10
Notes 10,15&114
Note 10
Notes 2 & 10

1000 mg/kg Notes 10 & 15

Year

AZODICARBONAMIDE
Azodicarbonamide

INS: 927a

Function: Adjuvant, Flour Treatment Agent

Food Cat. No. Food Category

Max Level

Comments

Step

Year

Page 2 of 23

AZODICARBONAMIDE

GSFA - TABLE ONE

Function: Adjuvant, Flour Treatment Agent

Food Cat. No. Food Category

06.2

Max Level

Flours and starches

Comments

45 mg/kg

Step
8

Year
1999

BEESWAX, WHITE AND YELLOW

Beeswax, White and Yellow

INS: 901

Function: Bulking Agent, Glazing Agent, Release Agent, Stabilizer

Food Cat. No. Food Category

05.1.4
05.1.5
05.2
05.4
07.2
13.6
14.1.5
15.0

Max Level

Chocolate and chocolate products

Imitation chocolate, chocolate substitute products
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4
Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces
Fine bakery wares (sweet, salty, savoury)
Food supplements
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa
Ready-to-eat savouries

GMP
GMP
GMP

Comments

Step

Note 3
Note 3
Note 3

8
8
8

2001
2001
2001

2001

4000 mg/kg

Year

GMP
GMP
GMP

Note 3
Note 3
Note 108

8
8
8

2001
2001
2001

GMP

Note 3

2001

BENZOATES
Benzoic Acid
Potassium Benzoate

INS: 210
INS: 212

Sodium Benzoate
Calcium Benzoate

INS: 211
INS: 213

Function: Preservative

Food Cat. No. Food Category

01.7
02.2.1.2
02.2.2
02.3
02.4
04.1.2.3
04.1.2.5
04.1.2.6
04.1.2.7
04.1.2.8
04.1.2.9
04.1.2.10
04.1.2.11
04.1.2.12
04.2.2.3

Dairy-based desserts (e.g., ice milk, pudding, fruit or

flavoured yoghurt)
Margarine and similar products (e.g., butter-margarine
blends)
Emulsions containing less than 80% fat (e.g., minarine)
Fat emulsions other than food category 02.2, including
mixed and/or flavoured products based on fat emulsions
Fat-based desserts excluding dairy-based dessert
products of food category 01.7
Fruit in vinegar, oil, or brine
Jams, jellies and marmelades
Fruit-based spreads (e.g., chutney) excluding products of
food category 04.1.2.5
Candied fruit
Fruit preparations, including pulp, purees, fruit toppings
and coconut milk
Fruit-based desserts, including fruit-flavoured water-based
desserts
Fermented fruit products
Fruit fillings for pastries
Cooked or fried fruit
Vegetables and seaweeds in vinegar, oil, brine, or soy
sauce

Max Level

Comments

Step

Year

300 mg/kg Note 13

2001

1000 mg/kg Note 13

2001

1000 mg/kg Note 13

1000 mg/kg Note 13

8
8

2001
2001

1000 mg/kg Note 13

2001

1000 mg/kg Note 13

1000 mg/kg Note 13
1000 mg/kg Note 13

8
8
8

2001
2001
2001

1000 mg/kg Note 13

1000 mg/kg Note 13

8
8

2001
2001

1000 mg/kg Note 13

2001

1000
1000
1000
2000

8
8
8
8

2001
2001
2001
2001

mg/kg
mg/kg
mg/kg
mg/kg

Note 13
Note 13
Note 13
Note 13

Page 3 of 23

BENZOATES

GSFA - TABLE ONE

Function: Preservative
Step

Year

Food Cat. No. Food Category

Max Level

04.2.2.5

1000 mg/kg Note 13

2001

3000 mg/kg Note 13

2001

1000 mg/kg Note 13

1000 mg/kg Note 13
500 mg/kg Note 13

8
8
8

2001
2001
2001

Max Level

Comments

Step

Note 3
Note 3
Note 3

8
8
8

2001
2001
2001

2001

04.2.2.6

04.2.2.7
04.2.2.8
12.5

Vegetable, and nut and seed purees and spreads (e.g.,

peanut butter)
Vegetable, and nut and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables) other
than food category 04.2.2.5
Fermented vegetable products
Cooked or fried vegetables and seaweeds
Soups and broths

Comments

CANDELILLA WAX
Candelilla Wax

INS: 902

Function: Bulking Agent, Carrier Solvent, Glazing Agent, Release Agent

Food Cat. No. Food Category

05.1.4
05.1.5
05.2
05.4
07.2
13.6
14.1.5
15.0

Chocolate and chocolate products

Imitation chocolate, chocolate substitute products
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4
Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces
Fine bakery wares (sweet, salty, savoury)
Food supplements
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa
Ready-to-eat savouries

GMP
GMP
GMP
4000 mg/kg

Year

GMP
GMP
GMP

Note 3
Note 3
Note 108

8
8
8

2001
2001
2001

GMP

Note 3

2001

Comments

Step

CARAMEL COLOUR, CLASS III

Caramel Colour, Class III - Ammonia
Process

INS: 150c

Function: Colour

Food Cat. No. Food Category

01.1.2

01.2.1
01.2.2
01.3.2
01.4.3
01.4.4
01.5.2
01.6.1
01.6.2.2
01.6.3
01.6.4
01.6.5

Dairy-based drinks, flavoured and/or fermented (e.g.,

chocolate milk, cocoa, eggnog, drinking yoghurt, wheybased drinks)
Fermented milks (plain)
Renneted milk
Beverage whiteners
Clotted cream
Cream analogues
Milk and cream powder analogues
Unripened cheese
Rind of ripened cheese
Whey cheese
Processed cheese
Cheese analogues

Max Level

Year

150 mg/kg

1999

150 mg/kg Note 12

GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP Note 3
GMP
GMP

8
8
8
8
8
8
8
8
8
8
8

1999
1999
1999
1999
1999
1999
1999
1999
1999
1999
1999

Page 4 of 23

CARAMEL COLOUR, CLASS III

GSFA - TABLE ONE

Function: Colour

Food Cat. No. Food Category

Max Level

01.7

2000 mg/kg

02.4
03.0
04.1.2.3
04.1.2.4
04.1.2.5
04.1.2.6
04.1.2.7
04.1.2.8
04.1.2.9
04.1.2.11
04.2.2.3
04.2.2.4
04.2.2.5
04.2.2.6

05.1.3
05.2
05.3
05.4
06.3
06.5
07.2
08.0
09.1
09.2
09.3.3
09.4

10.1
10.4
11.1.2
12.2
12.3
12.4
12.5
12.6

Dairy-based desserts (e.g., ice milk, pudding, fruit or

flavoured yoghurt)
Fat-based desserts excluding dairy-based dessert
products of food category 01.7
Edible ices, including sherbet and sorbet
Fruit in vinegar, oil, or brine
Canned or bottled (pasteurized) fruit
Jams, jellies and marmelades
Fruit-based spreads (e.g., chutney) excluding products of
food category 04.1.2.5
Candied fruit
Fruit preparations, including pulp, purees, fruit toppings
and coconut milk
Fruit-based desserts, including fruit-flavoured water-based
desserts
Fruit fillings for pastries
Vegetables and seaweeds in vinegar, oil, brine, or soy
sauce
Canned or bottled (pasteurized) or retort pouch vegetables
Vegetable, and nut and seed purees and spreads (e.g.,
peanut butter)
Vegetable, and nut and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables) other
than food category 04.2.2.5
Cocoa-based spreads, including fillings
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4
Chewing gum
Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces
Breakfast cereals, including rolled oats
Cereal and starch based desserts (e.g., rice pudding,
tapioca pudding)
Fine bakery wares (sweet, salty, savoury)
Meat and meat products, including poultry and game
Fresh fish and fish products, including mollusks,
crustaceans, and echinoderms
Processed fish and fish products, including mollusks,
crustaceans, and echinoderms
Salmon substitutes, caviar, and other fish roe products
Fully preserved, including canned or fermented fish and
fish products, including mollusks, crustaceans, and
echinoderms
Fresh eggs
Egg-based desserts (e.g., custard)
Powdered sugar, powdered dextrose
Herbs, spices, seasonings (including salt substitutes), and
condiments (e.g., seasoning for instant noodles)
Vinegars
Mustards
Soups and broths
Sauces and like products

Comments

Step

Year

1999

1999

1000 mg/kg
GMP
GMP
GMP
500 mg/kg

8
8
8
8
8

1999
1999
1999
1999
1999

GMP
7500 mg/kg

8
8

1999
1999

1999

8
8

1999
1999

GMP
GMP

8
8

1999
1999

GMP

1999

GMP
GMP

8
8

1999
1999

20000 mg/kg
GMP

8
8

1999
1999

6500 mg/kg
GMP

8
8

1999
1999

GMP

GMP
7500 mg/kg
500 mg/kg

GMP
GMP
GMP

Note 3
Notes 3 & 50

8
8
8

1999
1999
1999

GMP

Note 50

1999

GMP Note 50
500 mg/kg Note 50

8
8

1999
1999

8
8
8
8

1999
1999
1999
1999

8
8
8
8

1999
1999
1999
1999

GMP
GMP
GMP
GMP
1000 mg/kg
GMP
GMP
1500 mg/kg

Notes 3 & 4

Page 5 of 23

CARAMEL COLOUR, CLASS III

GSFA - TABLE ONE

Function: Colour

Food Cat. No. Food Category

12.7

12.9
13.3.1
13.4
13.5
13.6
14.1.2.3
14.1.3.2
14.1.3.4
14.1.4
14.2.1
14.2.2
14.2.3.3
14.2.4
14.2.6
14.2.7
15.0
16.0

Max Level

Comments

Step

Year

Salads (e.g., macaroni salad, potato salad) and sandwich

spreads excluding cocoa- and nut-based spreads of food
categories 04.2.2.5 and 05.1.3
Protein products
Dietetic foods for special medical purposes intended for
adults
Dietetic formulae for slimming purposes and weight
reduction
Dietetic foods (e.g., supplementary foods for dietary use)
excluding products of food categories 13.1 - 13.4
Food supplements
Concentrate (liquid or solid) for fruit juice
Canned or bottled (pasteurized) vegetable nectar
Concentrate (liquid or solid) for vegetable nectar
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks
Beer and malt beverages
Cider and perry
Fortified wine and liquor wine
Wines (other than grape)

GMP

1999

GMP
GMP

8
8

1999
1999

GMP

1999

GMP

1999

GMP
GMP
GMP
GMP
GMP

8
8
8
8
8

1999
1999
1999
1999
1999

GMP
GMP
GMP
GMP

8
8
8
8

1999
1999
1999
1999

Spirituous beverages containing more than 15% alcohol

Aromatized alcoholic beverages (e.g., beer, wine and
spiritous cooler-type beverages, low alcoholic refreshers)
Ready-to-eat savouries
Composite foods - foods that could not be placed in
categories 01 - 15

GMP
GMP

8
8

1999
1999

8
8

1999
1999

GMP
1000 mg/kg

CARAMEL COLOUR, CLASS IV

Caramel Colour, Class IV - Ammonia
Sulphite Process

INS: 150d

Function: Colour

Food Cat. No. Food Category

01.1.2

01.2.1
01.2.2
01.3.2
01.4.3
01.4.4
01.5.2
01.6.1
01.6.2.2
01.6.3
01.6.4
01.6.5
01.7

Dairy-based drinks, flavoured and/or fermented (e.g.,

chocolate milk, cocoa, eggnog, drinking yoghurt, wheybased drinks)
Fermented milks (plain)
Renneted milk
Beverage whiteners
Clotted cream
Cream analogues
Milk and cream powder analogues
Unripened cheese
Rind of ripened cheese
Whey cheese
Processed cheese
Cheese analogues
Dairy-based desserts (e.g., ice milk, pudding, fruit or
flavoured yoghurt)

Max Level

Comments

150 mg/kg

150 mg/kg Note 12

GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP Note 3
100 mg/kg
GMP
2000 mg/kg

Step

Year

1999

8
8
8
8
8
8
8
8
8
8
8
8

1999
1999
1999
1999
1999
1999
1999
1999
1999
1999
1999
1999

Page 6 of 23

CARAMEL COLOUR, CLASS IV

GSFA - TABLE ONE

Function: Colour

Food Cat. No. Food Category

02.4
03.0
04.1.2.3
04.1.2.4
04.1.2.5
04.1.2.6
04.1.2.7
04.1.2.8
04.1.2.9
04.1.2.11
04.2.2.3
04.2.2.4
04.2.2.5
04.2.2.6

05.1.3
05.2
05.3
05.4
06.3
06.5
07.2.1
07.2.2
07.2.3
08.0
09.1
09.2
09.3.3
09.4

10.1
10.4
11.1.2
12.2
12.3
12.4
12.5.1

Fat-based desserts excluding dairy-based dessert

products of food category 01.7
Edible ices, including sherbet and sorbet
Fruit in vinegar, oil, or brine
Canned or bottled (pasteurized) fruit
Jams, jellies and marmelades
Fruit-based spreads (e.g., chutney) excluding products of
food category 04.1.2.5
Candied fruit
Fruit preparations, including pulp, purees, fruit toppings
and coconut milk
Fruit-based desserts, including fruit-flavoured water-based
desserts
Fruit fillings for pastries
Vegetables and seaweeds in vinegar, oil, brine, or soy
sauce
Canned or bottled (pasteurized) or retort pouch vegetables
Vegetable, and nut and seed purees and spreads (e.g.,
peanut butter)
Vegetable, and nut and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables) other
than food category 04.2.2.5
Cocoa-based spreads, including fillings
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4
Chewing gum
Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces
Breakfast cereals, including rolled oats
Cereal and starch based desserts (e.g., rice pudding,
tapioca pudding)
Cakes, cookies and pies (e.g., fruit-filled or custard types)
Other fine bakery products (e.g., doughnuts, sweet rolls,
scones, and muffins)
Mixes for fine bakery wares (e.g., cakes, pancakes)
Meat and meat products, including poultry and game
Fresh fish and fish products, including mollusks,
crustaceans, and echinoderms
Processed fish and fish products, including mollusks,
crustaceans, and echinoderms
Salmon substitutes, caviar, and other fish roe products
Fully preserved, including canned or fermented fish and
fish products, including mollusks, crustaceans, and
echinoderms
Fresh eggs
Egg-based desserts (e.g., custard)
Powdered sugar, powdered dextrose
Herbs, spices, seasonings (including salt substitutes), and
condiments (e.g., seasoning for instant noodles)
Vinegars
Mustards
Ready-to-eat soups and broths, including canned, bottled,
and frozen

Max Level

Comments

GMP

Step

Year

1999

1000 mg/kg
GMP
GMP
1500 mg/kg
500 mg/kg

8
8
8
8
8

1999
1999
1999
1999
1999

GMP
7500 mg/kg

8
8

1999
1999

1999

8
8

1999
1999

GMP
GMP

8
8

1999
1999

GMP

1999

GMP
GMP

8
8

1999
1999

20000 mg/kg
GMP

8
8

1999
1999

2500 mg/kg
GMP

8
8

1999
1999

GMP
1200 mg/kg

8
8

1999
1999
1999
1999
1999

GMP
7500 mg/kg
500 mg/kg

GMP
GMP
GMP

Notes 3 & 50

8
8
8

GMP

Note 50

1999

GMP Note 50
500 mg/kg Note 50

8
8

1999
1999

8
8
8
8

1999
1999
1999
1999

8
8
8

1999
1999
1999

GMP
GMP
GMP
GMP
GMP
GMP
3000 mg/kg

Notes 3 & 4

Page 7 of 23

CARAMEL COLOUR, CLASS IV

GSFA - TABLE ONE

Function: Colour

Food Cat. No. Food Category

Max Level

12.5.2
12.6
12.7

GMP
1500 mg/kg
GMP

12.9
13.3.1
13.4
13.5
13.6
14.1.2.3
14.1.3.2
14.1.3.4
14.1.4
14.2.1
14.2.2
14.2.3.3
14.2.4
14.2.6
14.2.7
15.0
16.0

Mixes for soups and broths

Sauces and like products
Salads (e.g., macaroni salad, potato salad) and sandwich
spreads excluding cocoa- and nut-based spreads of food
categories 04.2.2.5 and 05.1.3
Protein products
Dietetic foods for special medical purposes intended for
adults
Dietetic formulae for slimming purposes and weight
reduction
Dietetic foods (e.g., supplementary foods for dietary use)
excluding products of food categories 13.1 - 13.4
Food supplements
Concentrate (liquid or solid) for fruit juice
Canned or bottled (pasteurized) vegetable nectar
Concentrate (liquid or solid) for vegetable nectar
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks
Beer and malt beverages
Cider and perry
Fortified wine and liquor wine
Wines (other than grape)
Spirituous beverages containing more than 15% alcohol
Aromatized alcoholic beverages (e.g., beer, wine and
spiritous cooler-type beverages, low alcoholic refreshers)
Ready-to-eat savouries
Composite foods - foods that could not be placed in
categories 01 - 15

Comments

Step

Year

8
8
8

1999
1999
1999

GMP
GMP

8
8

1999
1999

GMP

1999

GMP

1999

GMP
GMP
GMP
GMP
GMP

8
8
8
8
8

1999
1999
1999
1999
1999

GMP
GMP

8
8

1999
1999

GMP
GMP
GMP
GMP

8
8
8
8

1999
1999
1999
1999

8
8

1999
1999

GMP
1000 mg/kg

CARNAUBA WAX
Carnauba Wax

INS: 903

Function: Anticaking Agent, Adjuvant, Bulking Agent, Carrier Solvent, Glazing Agent, Release Agent

Food Cat. No. Food Category

05.1.4
05.1.5
05.2
05.4
07.0
13.6
14.1.5
15.0

Chocolate and chocolate products

Imitation chocolate, chocolate substitute products
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4
Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces
Bakery wares
Food supplements
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa
Ready-to-eat savouries

Max Level
GMP
GMP
GMP

Comments

Step

Note 3
Note 3
Note 3

8
8
8

2001
2001
2001

2001

4000 mg/kg

Year

GMP
GMP
GMP

Note 3
Note 3
Note 108

8
8
8

2001
2001
2001

GMP

Note 3

2001

Page 8 of 23

CHLORINE

GSFA - TABLE ONE

CHLORINE
Chlorine

INS: 925

Function: Flour Treatment Agent

Step

Food Cat. No. Food Category

Max Level

06.2

2500 mg/kg Note 87

Food Cat. No. Food Category

Max Level

Step

06.2

2500 mg/kg Note 87

Max Level

Step

Flours and starches

Comments

Year
2001

CHLORINE DIOXIDE
Chlorine Dioxide

INS: 926

Function: Flour Treatment Agent

Flours and starches

Comments

Year
2001

CYCLODEXTRIN, BETACyclodextrin, Beta-

INS: 459

Function: Stabilizer, Binder

Food Cat. No. Food Category

05.3
14.1.4

Chewing gum
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks

Comments

20000 mg/kg
500 mg/kg

8
8

Year
2001
2001

DIMETHYL DICARBONATE
Dimethyl Dicarbonate

INS: 242

Function: Preservative

Food Cat. No. Food Category

14.1.4
14.1.5

Max Level

Water-based flavoured drinks, including "sport" or

"electrolyte" drinks and particulated drinks
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa

Comments

Step

Year

250 mg/kg Note 18

1999

250 mg/kg Notes 2 & 18

1999

EDTAs
Calcium Disodium Ethylene Diamine Tetra
Acetate

INS: 385

Disodium Ethylene Diamine Tetra Acetate

INS: 386

Function: Antioxidant, Preservative, Sequestrant

Food Cat. No. Food Category

02.2.1.2
02.2.2
04.1.2.2

Margarine and similar products (e.g., butter-margarine

blends)
Emulsions containing less than 80% fat (e.g., minarine)
Dried fruit

Max Level

Comments

Step

Year

75 mg/kg Note 21

2001

100 mg/kg Note 21

265 mg/kg Note 21

8
8

2001
2001

Page 9 of 23

EDTAs

GSFA - TABLE ONE

Function: Antioxidant, Preservative, Sequestrant

Food Cat. No. Food Category

04.1.2.5
04.1.2.6
04.1.2.11
04.2.2.2
04.2.2.3
04.2.2.4
04.2.2.5
04.2.2.6

04.2.2.7
04.2.2.8
05.1.3
06.5
08.3.2
09.2.1
09.2.2
09.3.2
09.4

10.2.3
12.2
12.4
12.6.1
12.6.2
12.7

13.6
14.1.4
14.1.5

Max Level

Jams, jellies and marmelades

Fruit-based spreads (e.g., chutney) excluding products of
food category 04.1.2.5
Fruit fillings for pastries
Dried vegetables, seaweeds, and nuts and seeds
Vegetables and seaweeds in vinegar, oil, brine, or soy
sauce
Canned or bottled (pasteurized) or retort pouch vegetables
Vegetable, and nut and seed purees and spreads (e.g.,
peanut butter)
Vegetable, and nut and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables) other
than food category 04.2.2.5
Fermented vegetable products
Cooked or fried vegetables and seaweeds
Cocoa-based spreads, including fillings
Cereal and starch based desserts (e.g., rice pudding,
tapioca pudding)
Heat-treated processed comminuted meat, poultry, and
game products
Frozen fish, fish fillets, and fish products, including
mollusks, crustaceans, and echinoderms
Frozen battered fish, fish fillets, and fish products,
including mollusks, crustaceans, and echinoderms
Fish and fish products, including mollusks, crustaceans,
and echinoderms, pickled and/or in brine
Fully preserved, including canned or fermented fish and
fish products, including mollusks, crustaceans, and
echinoderms
Dried and/or heat coagulated egg products
Herbs, spices, seasonings (including salt substitutes), and
condiments (e.g., seasoning for instant noodles)
Mustards
Emulsified sauces (e.g., mayonnaise, salad dressing)
Non-emulsified sauces (e.g., ketchup, cheese sauce,
cream sauce, brown gravy)
Salads (e.g., macaroni salad, potato salad) and sandwich
spreads excluding cocoa- and nut-based spreads of food
categories 04.2.2.5 and 05.1.3
Food supplements
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa

Comments

Step

Year

130 mg/kg Note 21

100 mg/kg Note 21

8
8

2001
2001

650 mg/kg Note 21

800 mg/kg Notes 21& 64
250 mg/kg Note 21

8
8
8

2001
2001
2001

365 mg/kg Note 21

250 mg/kg Note 21

8
8

2001
2001

80 mg/kg Note 21

2001

Note 21
Note 21
Note 21
Note 21

8
8
8
8

2001
2001
2001
2001

35 mg/kg Note 21

2001

75 mg/kg Note 21

2001

75 mg/kg Note 21

2001

250 mg/kg Note 21

2001

340 mg/kg Note 21

2001

200 mg/kg Notes 21 & 47

70 mg/kg Note 21

8
8

2001
2001

75 mg/kg Note 21
100 mg/kg Note 21
75 mg/kg Note 21

8
8
8

2001
2001
2001

100 mg/kg Note 21

2001

150 mg/kg Note 21

200 mg/kg Note 21

8
8

2001
2001

35 mg/kg Note 21

2001

250
250
50
315

mg/kg
mg/kg
mg/kg
mg/kg

FAST GREEN FCF

Fast Green FCF

INS: 143

Function: Colour

Food Cat. No. Food Category

Max Level

Comments

Step

Year

Page 10 of 23

FAST GREEN FCF

GSFA - TABLE ONE

Function: Colour

Food Cat. No. Food Category

01.1.2

01.7
02.1.3
03.0
04.1.2.4
04.1.2.5
04.2.2.3
04.2.2.4
05.3
07.1.1
07.2
08.1
08.2
08.4
09.2.4.1
09.2.5

09.3.3
10.1
14.1.4
14.2.6
14.2.7

Max Level

Comments

Step

Year

Dairy-based drinks, flavoured and/or fermented (e.g.,

chocolate milk, cocoa, eggnog, drinking yoghurt, wheybased drinks)
Dairy-based desserts (e.g., ice milk, pudding, fruit or
flavoured yoghurt)
Lard, tallow, fish oil, and other animal fats
Edible ices, including sherbet and sorbet
Canned or bottled (pasteurized) fruit
Jams, jellies and marmelades
Vegetables and seaweeds in vinegar, oil, brine, or soy
sauce
Canned or bottled (pasteurized) or retort pouch vegetables
Chewing gum
Breads and rolls
Fine bakery wares (sweet, salty, savoury)
Fresh meat, poultry, and game
Processed meat, poultry, and game products in whole
pieces or cuts
Edible casings (e.g., sausage casings)
Cooked fish and fish products

100 mg/kg

1999

100 mg/kg Note 2

1999

GMP
mg/kg
mg/kg
mg/kg
mg/kg

8
8
8
8
8

1999
1999
1999
1999
1999

mg/kg
mg/kg
mg/kg
mg/kg
GMP Notes 3 & 4
GMP Notes 3 & 4

8
8
8
8
8
8

1999
1999
1999
1999
1999
1999

GMP Notes 3 & 4

100 mg/kg

8
8

1999
1999

Smoked, dried, fermented, and/or salted fish and fish

products, including mollusks, crustaceans, and
echinoderms
Salmon substitutes, caviar, and other fish roe products
Fresh eggs
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks
Spirituous beverages containing more than 15% alcohol
Aromatized alcoholic beverages (e.g., beer, wine and
spiritous cooler-type beverages, low alcoholic refreshers)

100 mg/kg

1999

100 mg/kg
GMP Notes 3 & 4
100 mg/kg

8
8
8

1999
1999
1999

100 mg/kg
100 mg/kg

8
8

1999
1999

100
200
400
300
200
300
100
100

FERRIC AMMONIUM CITRATE

Ferric Ammonium Citrate

INS: 381

Function: Anticaking Agent

Food Cat. No. Food Category

12.1
14.1.4.3

Max Level

Salt
Concentrates (liquid or solid) for drinks

Comments

25 mg/kg Note 23
10 mg/kg Note 23

Step
8
8

Year
1999
1999

FERROCYANIDES
Sodium Ferrocyanide
Calcium Ferrocyanide

INS: 535
INS: 538

Potassium Ferrocyanide

INS: 536

Function: Anticaking Agent

Food Cat. No. Food Category

12.1

Salt

Max Level

Comments

20 mg/kg Note 24

Step
8

Year
1999

Page 11 of 23

FERROCYANIDES

GSFA - TABLE ONE

Function: Anticaking Agent

Food Cat. No. Food Category

12.2

Max Level

Herbs, spices, seasonings (including salt substitutes), and

condiments (e.g., seasoning for instant noodles)

Comments

20 mg/kg Note 24

Step
8

Year
1999

FERROUS GLUCONATE
Ferrous Gluconate

INS: 579

Function: Acidity Regulator, Colour Retention Agent, Preservative

Food Cat. No. Food Category

04.2.2.3

Max Level

Vegetables and seaweeds in vinegar, oil, brine, or soy

sauce

Comments

150 mg/kg Notes 23 & 48

Step
8

Year
1999

FERROUS LACTATE
Ferrous Lactate

INS: 585

Function: Acidity Regulator, Colour Retention Agent

Food Cat. No. Food Category

04.2.2.3

Max Level

Vegetables and seaweeds in vinegar, oil, brine, or soy

sauce

Comments

150 mg/kg Notes 23 & 48

Step
8

Year
1999

FORMATES
Formic Acid

INS: 236

Function: Preservative

Food Cat. No. Food Category

12.6
14.1.4

Max Level

Sauces and like products

Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks

Comments

200 mg/kg Note 25

100 mg/kg Note 25

Step
8
8

Year
2001
2001

GALLATE, PROPYL
Gallate, Propyl

INS: 310

Function: Antioxidant

Food Cat. No. Food Category

01.5.1
01.7
02.1
02.2.1.2
02.2.2
02.3

Milk powder and cream powder (plain)

Dairy-based desserts (e.g., ice milk, pudding, fruit or
flavoured yoghurt)
Fats and oils essentially free from water
Margarine and similar products (e.g., butter-margarine
blends)
Emulsions containing less than 80% fat (e.g., minarine)
Fat emulsions other than food category 02.2, including
mixed and/or flavoured products based on fat emulsions

Max Level

Comments

Step

Year

200 mg/kg Note 75

90 mg/kg Note 2

8
8

2001
2001

200 mg/kg
200 mg/kg

8
8

2001
2001

100 mg/kg
100 mg/kg

8
8

2001
2001

Page 12 of 23

GALLATE, PROPYL

GSFA - TABLE ONE

Function: Antioxidant

Food Cat. No. Food Category

02.4
04.1.2.9
04.2.2.2
05.1
05.2
05.3
05.4
06.1
06.3
06.4.2
06.5
07.1.3
07.2.3
08.2
08.3
09.2.5

10.4
12.2
12.5.2
12.6
13.6
14.1.4
15.0

Max Level

Fat-based desserts excluding dairy-based dessert

products of food category 01.7
Fruit-based desserts, including fruit-flavoured water-based
desserts
Dried vegetables, seaweeds, and nuts and seeds
Cocoa products and chocolate products including
imitations and chocolate substitutes
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4
Chewing gum
Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces
Whole, broken, or flaked grain, including rice
Breakfast cereals, including rolled oats
Pre-cooked or dried pastas and noodles and like products
Cereal and starch based desserts (e.g., rice pudding,
tapioca pudding)
Other ordinary bakery products (e.g., bagels, pita, English
muffins)
Mixes for fine bakery wares (e.g., cakes, pancakes)
Processed meat, poultry, and game products in whole
pieces or cuts
Processed comminuted meat, poultry, and game products
Smoked, dried, fermented, and/or salted fish and fish
products, including mollusks, crustaceans, and
echinoderms
Egg-based desserts (e.g., custard)
Herbs, spices, seasonings (including salt substitutes), and
condiments (e.g., seasoning for instant noodles)
Mixes for soups and broths
Sauces and like products
Food supplements
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks
Ready-to-eat savouries

Comments

Step

Year

50 mg/kg

2001

90 mg/kg Note 2

2001

50 mg/kg Note 76
200 mg/kg Note 15

8
8

2001
2001

200 mg/kg Note 15

2001

1000 mg/kg
200 mg/kg Note 15

8
8

2001
2001

mg/kg
mg/kg Note 15
mg/kg
mg/kg Note 2

8
8
8
8

2001
2001
2001
2001

100 mg/kg Note 15

2001

200 mg/kg

2001

200 mg/kg Note 15

2001

200 mg/kg
100 mg/kg Note 15

8
8

2001
2001

90 mg/kg Note 2
200 mg/kg Note 15

8
8

2001
2001

mg/kg Note 15
mg/kg Note 15
mg/kg
mg/kg Note 15

8
8
8
8

2001
2001
2001
2001

200 mg/kg Note 15

2001

100
200
100
90

200
200
400
1000

GLYCEROL ESTER OF WOOD ROSIN

Glycerol Ester of Wood Rosin

INS: 445

Function: Adjuvant, Bulking Agent, Emulsifier, Stabilizer, Thickener

Food Cat. No. Food Category

14.1.4
14.2.7

Max Level

Water-based flavoured drinks, including "sport" or

"electrolyte" drinks and particulated drinks
Aromatized alcoholic beverages (e.g., beer, wine and
spiritous cooler-type beverages, low alcoholic refreshers)

Comments

Step

Year

150 mg/kg

1999

60 mg/kg

1999

GUAIAC RESIN
Guaiac Resin

INS: 314

Page 13 of 23

GUAIAC RESIN

GSFA - TABLE ONE

Function: Antioxidant

Food Cat. No. Food Category

Max Level

02.1
02.2.1
05.3

1000 mg/kg
1000 mg/kg
1500 mg/kg

Fats and oils essentially free from water

Emulsions containing at least 80% fat
Chewing gum

Comments

Step
8
8
8

Year
1999
1999
1999

HEXAMETHYLENE TETRAMINE
Hexamethylene Tetramine

INS: 239

Function: Preservative

Food Cat. No. Food Category

01.6.2.1

Max Level

Total ripened cheese, includes rind

Comments

25 mg/kg Note 66

Step
8

Year
2001

ISOPROPYL CITRATES
Isopropyl Citrates

INS: 384

Function: Antioxidant, Preservative, Sequestrant

Food Cat. No. Food Category

02.1.1
02.1.2
02.1.3
02.2.1.2
02.2.2
08.1.2
08.2.1.2

08.3.1.2
14.1.4

Max Level

Butter oil, anhydrous milkfat, ghee

Vegetable oils and fats
Lard, tallow, fish oil, and other animal fats
Margarine and similar products (e.g., butter-margarine
blends)
Emulsions containing less than 80% fat (e.g., minarine)
Fresh meat, poultry, and game, comminuted
Cured (including salted) and dried non-heat treated
processed meat, poultry, and game products in whole
pieces or cuts
Cured (including salted) and dried non-heat treated
processed comminuted meat, poultry, and game products
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks

100
100
200
200

Comments

mg/kg Note 77
mg/kg
mg/kg
mg/kg

Step

Year

8
8
8
8

2001
2001
2001
2001

100 mg/kg
200 mg/kg
200 mg/kg

8
8
8

2001
2001
2001

200 mg/kg

2001

200 mg/kg

2001

LYSOZYME HYDROCHLORIDE
Lysozyme Hydrochloride

INS: 1105

Function: Preservative

Food Cat. No. Food Category

01.6.2

Max Level

Ripened cheese

GMP

Comments

Step
8

Year
1999

MICROCRYSTALLINE WAX
Microcrystalline Wax

INS: 905ci

Page 14 of 23

MICROCRYSTALLINE WAX

GSFA - TABLE ONE

Function: Antifoaming Agent, Bulking Agent, Glazing Agent

Food Cat. No. Food Category

05.2
05.3

Comments

Step

Note 3

2001

20000 mg/kg Note 3

2001

Max Level

Confectionery including hard and soft candy, nougat, etc.

other than food categories 05.1, 05.3 and 05.4
Chewing gum

GMP

Year

ORTHO-PHENYLPHENOLS
Ortho-Phenylphenol

INS: 231

Sodium o-Phenylphenol

INS: 232

Function: Preservative

Food Cat. No. Food Category

04.1.1.2

Max Level

Surface-treated fresh fruit

Comments

12 mg/kg Note 49

Step
8

Year
1999

OXYSTEARIN
Oxystearin

INS: 387

Function: Antifoaming Agent, Crystallization Inhibitor, Release Agent, Sequestrant

Food Cat. No. Food Category

Max Level

02.1
12.6.1
14.1.4

1250 mg/kg
GMP
250 mg/kg

Fats and oils essentially free from water

Emulsified sauces (e.g., mayonnaise, salad dressing)
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks

Comments

Step
8
8
8

Year
1998
1998
1998

PIMARICIN
(syn. Natamycin)

INS: 235

Pimaricin

INS: 235

Function: Preservative

Food Cat. No. Food Category

Max Level

01.6

Cheese and analogues

08.2.1.2

Cured (including salted) and dried non-heat treated

processed meat, poultry, and game products in whole
pieces or cuts
Cured (including salted) and dried non-heat treated
processed comminuted meat, poultry, and game products

08.3.1.2

Comments

Step

Year

40 mg/kg Notes 3 & 80,

Temporary
6 mg/kg

2001

2001

20 mg/kg Notes 3 & 81

2001

POLYDIMETHYLSILOXANE
Polydimethylsiloxane

INS: 900a

Function: Anticaking Agent, Antifoaming Agent

Food Cat. No. Food Category

01.5.1
02.1
02.2.1.2

Milk powder and cream powder (plain)

Fats and oils essentially free from water
Margarine and similar products (e.g., butter-margarine
blends)

Max Level
10 mg/kg
10 mg/kg
10 mg/kg

Comments

Step
8
8
8

Year
1999
1999
1999

Page 15 of 23

POLYDIMETHYLSILOXANE

GSFA - TABLE ONE

Function: Anticaking Agent, Antifoaming Agent

Food Cat. No. Food Category

04.1.2.3
04.1.2.4
04.1.2.5
04.1.2.6
04.1.2.9
04.2.2.1
04.2.2.3
04.2.2.4
04.2.2.5
05.1.5
05.2
05.3
06.6
12.1
12.5
14.1.2
14.1.4
14.2.1
14.2.2
14.2.7

Max Level

Fruit in vinegar, oil, or brine

Canned or bottled (pasteurized) fruit
Jams, jellies and marmelades
Fruit-based spreads (e.g., chutney) excluding products of
food category 04.1.2.5
Fruit-based desserts, including fruit-flavoured water-based
desserts
Frozen vegetables, and nuts and seeds
Vegetables and seaweeds in vinegar, oil, brine, or soy
sauce
Canned or bottled (pasteurized) or retort pouch vegetables
Vegetable, and nut and seed purees and spreads (e.g.,
peanut butter)
Imitation chocolate, chocolate substitute products
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4
Chewing gum
Batters (e.g., for breading ro batters for fish or poultry)
Salt
Soups and broths
Fruit and vegetable juices
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks
Beer and malt beverages
Cider and perry
Aromatized alcoholic beverages (e.g., beer, wine and
spiritous cooler-type beverages, low alcoholic refreshers)

10
10
30
10

Comments

Step

Year

mg/kg
mg/kg
mg/kg
mg/kg

8
8
8
8

1999
1999
1999
1999

110 mg/kg

1999

10 mg/kg Note 15
10 mg/kg

8
8

1999
1999

10 mg/kg
10 mg/kg

8
8

1999
1999

10 mg/kg
10 mg/kg

8
8

1999
1999

8
8
8
8

1999
1999
1999
1999

10 mg/kg
20 mg/kg

8
8

1999
1999

10 mg/kg
10 mg/kg
10 mg/kg

8
8
8

1999
1999
1999

100
10
10
10

mg/kg
mg/kg
mg/kg Note 36
mg/kg

POLYETHYLENE GLYCOL
Polyethylene Glycol

INS: 1521

Function: Adjuvant, Antifoaming Agent, Carrier Solvent, Emulsifier, Flavour Enhancer, Glazing Agent, Release Agent, Stabilizer, Thickener

Food Cat. No. Food Category

04.1.1.2
05.3
11.6
13.6
14.1.4

Max Level

Surface-treated fresh fruit

Chewing gum
Table-top sweeteners, including those containing high
intensity sweeteners
Food supplements
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks

Comments

Step

Year

GMP
20000 mg/kg
10000 mg/kg

8
8
8

2001
2001
2001

70000 mg/kg
1000 mg/kg

8
8

2001
2001

POLYVINYLPYRROLIDONE
Polyvinylpyrrolidone

INS: 1201

Function: Adjuvant, Emulsifier, Glazing Agent, Stabilizer, Thickener

Food Cat. No. Food Category

04.1.1.2

Surface-treated fresh fruit

Max Level
GMP

Comments

Step
8

Year
1999

Page 16 of 23

POLYVINYLPYRROLIDONE

GSFA - TABLE ONE

Function: Adjuvant, Emulsifier, Glazing Agent, Stabilizer, Thickener

Food Cat. No. Food Category

05.3
11.6
12.3
13.6
14.1.4.3
14.2.1
14.2.2

Max Level

Chewing gum
Table-top sweeteners, including those containing high
intensity sweeteners
Vinegars
Food supplements
Concentrates (liquid or solid) for drinks
Beer and malt beverages
Cider and perry

Comments

10000 mg/kg
3000 mg/kg
40 mg/kg
GMP
500 mg/kg
10 mg/kg Note 36
2 mg/kg Note 36

Step

Year

8
8

1999
1999

8
8
8
8
8

1999
1999
1999
1999
1999

PROPYLENE GLYCOL ESTERS OF FATTY ACIDS

Propylene Glycol Esters of Fatty Acids

INS: 477

Function: Emulsifier, Stabilizer

Food Cat. No. Food Category

Max Level

01.1.2

5000 mg/kg

01.3.2
01.4.4
01.5.2
01.7
02.1
02.2.1.2
02.2.2
02.3
02.4
03.0
04.1.2.8
04.1.2.9
04.1.2.11
04.2.2.6

05.2
05.3
05.4
06.5
07.0
10.4
11.4

Dairy-based drinks, flavoured and/or fermented (e.g.,

chocolate milk, cocoa, eggnog, drinking yoghurt, wheybased drinks)
Beverage whiteners
Cream analogues
Milk and cream powder analogues
Dairy-based desserts (e.g., ice milk, pudding, fruit or
flavoured yoghurt)
Fats and oils essentially free from water
Margarine and similar products (e.g., butter-margarine
blends)
Emulsions containing less than 80% fat (e.g., minarine)
Fat emulsions other than food category 02.2, including
mixed and/or flavoured products based on fat emulsions
Fat-based desserts excluding dairy-based dessert
products of food category 01.7
Edible ices, including sherbet and sorbet
Fruit preparations, including pulp, purees, fruit toppings
and coconut milk
Fruit-based desserts, including fruit-flavoured water-based
desserts
Fruit fillings for pastries
Vegetable, and nut and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables) other
than food category 04.2.2.5
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4
Chewing gum
Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces
Cereal and starch based desserts (e.g., rice pudding,
tapioca pudding)
Bakery wares
Egg-based desserts (e.g., custard)
Other sugars and syrups (e.g., xylose, maple syrup, sugar
toppings)

Comments

Step

Year

2001

8
8
8
8

2001
2001
2001
2001

10000 mg/kg
20000 mg/kg

8
8

2001
2001

20000 mg/kg
30000 mg/kg

8
8

2001
2001

10000 mg/kg

2001

5000 mg/kg
40000 mg/kg

8
8

2001
2001

40000 mg/kg

2001

40000 mg/kg
5000 mg/kg

8
8

2001
2001

5000 mg/kg

2001

20000 mg/kg
40000 mg/kg

8
8

2001
2001

40000 mg/kg

2001

15000 mg/kg Notes 11 & 72

40000 mg/kg
5000 mg/kg

8
8
8

2001
2001
2001

1000
5000
100000
5000

mg/kg
mg/kg Note 86
mg/kg
mg/kg

Page 17 of 23

PROPYLENE GLYCOL ESTERS OF FATTY ACIDS

GSFA - TABLE ONE

Function: Emulsifier, Stabilizer

Step

Year

Food Cat. No. Food Category

Max Level

13.3.1

5000 mg/kg

2001

5000 mg/kg

2001

500 mg/kg

2001

13.4
14.1.4

Dietetic foods for special medical purposes intended for

adults
Dietetic formulae for slimming purposes and weight
reduction
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks

Comments

PROTEASE (A. ORYZAE VAR.)

Protease (Asperigillus oryzae var.)

INS: 1101i

Function: Enzyme, Flavour Enhancer, Flour Treatment Agent, Glazing Agent

Food Cat. No. Food Category

06.2

Max Level

Flours and starches

Comments

GMP

Step
8

Year
1999

SHELLAC
Shellac

INS: 904

Function: Bulking Agent, Glazing Agent, Release Agent

Food Cat. No. Food Category

05.1.4
05.1.5
05.2
05.4
07.2
13.6
14.1.5
15.0

Max Level

Chocolate and chocolate products

Imitation chocolate, chocolate substitute products
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4
Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces
Fine bakery wares (sweet, salty, savoury)
Food supplements
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa
Ready-to-eat savouries

GMP
GMP
GMP

Comments

Step

Note 3
Note 3
Note 3

8
8
8

2001
2001
2001

2001

4000 mg/kg

Year

GMP
GMP
GMP

Note 3
Note 3
Note 108

8
8
8

2001
2001
2001

GMP

Note 3

2001

Comments

Step

STANNOUS CHLORIDE
Stannous Chloride

INS: 512

Function: Antioxidant, Colour Retention Agent, Preservative, Sequestrant

Food Cat. No. Food Category

04.1.2.4
04.2.2.4
14.1.4

Canned or bottled (pasteurized) fruit

Canned or bottled (pasteurized) or retort pouch vegetables
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks

Max Level

20 mg/kg Note 43
25 mg/kg Note 43
20 mg/kg Note 43

8
8
8

Year
2001
2001
2001

Page 18 of 23

STEARYL CITRATE

GSFA - TABLE ONE

STEARYL CITRATE
Stearyl Citrate

INS: 484

Function: Antifoaming Agent, Emulsifier, Sequestrant

Food Cat. No. Food Category

02.1
02.2.1.2
05.3
14.1.4

Max Level

Fats and oils essentially free from water

Margarine and similar products (e.g., butter-margarine
blends)
Chewing gum
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks

Comments

GMP
100 mg/kg Note 15
15000 mg/kg
500 mg/kg

Step

Year

8
8

1999
1999

8
8

1999
1999

SUCROSE ACETATE ISOBUTYRATE

Sucrose Acetate Isobutyrate

INS: 444

Function: Acidity Regulator, Adjuvant, Emulsifier, Stabilizer

Food Cat. No. Food Category

14.1.4

Max Level

Water-based flavoured drinks, including "sport" or

"electrolyte" drinks and particulated drinks

Comments

500 mg/kg

Step
8

Year
1999

THIODIPROPIONATES
Thiodipropionic Acid

INS: 388

Dilauryl Thiodipropionate

INS: 389

Function: Antioxidant

Food Cat. No. Food Category

02.1
02.2.1.2
02.2.2
09.2.2
14.1.4
15.0

Max Level

Fats and oils essentially free from water

Margarine and similar products (e.g., butter-margarine
blends)
Emulsions containing less than 80% fat (e.g., minarine)
Frozen battered fish, fish fillets, and fish products,
including mollusks, crustaceans, and echinoderms
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks
Ready-to-eat savouries

Comments

Step

Year

200 mg/kg Note 46

200 mg/kg Note 46

8
8

1999
1999

200 mg/kg Note 46

200 mg/kg Notes 15 & 46

8
8

1999
1999

1000 mg/kg Notes 15 & 46

1999

1999

200 mg/kg Note 46

TOSOM
Thermally Oxidized Soya Bean Oil with
Mono- and Di-Glycerides of Fatty Acids
(TOSOM)

INS: 479

Function: Emulsifier
Step

Year

Food Cat. No. Food Category

Max Level

02.2.1.2

5000 mg/kg

1999

5000 mg/kg

1999

02.2.2

Margarine and similar products (e.g., butter-margarine

blends)
Emulsions containing less than 80% fat (e.g., minarine)

Comments

Page 19 of 23

TRIETHYL CITRATE

GSFA - TABLE ONE

TRIETHYL CITRATE
Triethyl Citrate

INS: 1505

Function: Antifoaming Agent, Carrier Solvent, Sequestrant, Stabilizer

Food Cat. No. Food Category

Max Level

10.2.1
10.2.3
14.1.4

2500 mg/kg Note 47

2500 mg/kg Note 47
200 mg/kg

Liquid egg products

Dried and/or heat coagulated egg products
Water-based flavoured drinks, including "sport" or
"electrolyte" drinks and particulated drinks

Comments

Step
8
8
8

Year
1999
1999
1999

Page 20 of 23

Notes to the Comments for the General Standard for Food Additives - Provisions
Adopted at Step 8 (as of 24th CAC)
Notes in bold apply to the adopted provisions.
Note 1: As adipic acid
Note 2: On dry ingredient, dry weight, dry mix or concentrate basis.
Note 3: Surface treatment.
Note 4: For decoration, stamping, marking or branding the product.
Note 5: Used in raw materials for manufacture of the finished food.
Note 6: As aluminium.
Note 7: Use level not in finished food.
Note 8: As bixin.
Note 9: As total bixin or norbixin.
Note 10: As ascorbyl stearate.
Note 11: Flour basis.
Note 12: Carryover from flavouring substances.
Note 13: As benzoic acid.
Note 14: Served at greater than 5-fold dilution.
Note 15: Fat or oil basis.
Note 16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish.
Note 17: As cyclamic acid.
Note 18: Added level; residue not detected in ready-to-eat food.
Note 19: Used in cocoa fat; use level on ready-to-eat basis.
Note 20: On total amount of stabilizers, thickeners and/or gums.
Note 21: As anhydrous calcium disodium EDTA.
Note 22: For use in smoked fish products only.
Note 23: As iron.
Note 24: As anhydrous sodium ferrocyanide.
Note 25: As formic acid.
Note 26: For use in baking powder only.
Note 27: As p-hydroxy benzoic acid.
Note 28: ADI conversion: if a typical preparation contains 0.025 g/U, then the ADI of 33,000 U/kg bw
becomes:
[(33000 U/kg bw) x (0.025 g/U) x (1 mg/1000 g)] = 0.825 mg/kg bw
Note 29: Reporting basis not specified.
Note 30:As residual NO 3 ion.
Note 31: Of the mash used.
Note 32: As residual NO 2 ion.
Note 33: As phosphorus.
Note 34: Anhydrous basis.
Note 35: Except for use in special formula at 20,000 mg/kg.
Note 36: Residual level.
Note 37: As weight of nonfat milk solids.
Note 38: Level in creaming mixture.
Note 39: Only when product contains butter or other fats and oils.
Note 40: Except for use in special formula at 200 mg/kg.
Note 41: Use in breading or batter coatings only.
Note 42: As sorbic acid
Note 43: As tin.
Note 44: As residual SO 2.
Note 45: As tartaric acid.
Page 21 of 23

Note 46: As thiodipropionic acid.

Note 47: On egg yolk weight, dry basis.
Note 48: For olives only.
Note 49: For use on citrus fruits only.
Note 50: For use in fish roe only.
Note 51: For use in herbs and salt substitutes only.
Note 52: For use in butter only.
Note 53: For use in coatings only.
Note 54: For use in dried products only.
Note 55: Added level.
Note 56: Provided starch is not present.
Note 57: GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.
Note 58: As calcium.
Note 59: Use as packing gas.
Note 60: If used as a carbonating agent, the CO2 in the finished wine shall not exceed 39.2 mg/kg.
Note 61: For use in minced fish only.
Note 62: As copper.
Note 63: On amount of dairy ingredients.
Note 64: Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis.
Note 65: Carryover from nutrient preparations.
Note 66: As formaldehyde. For use in provolone cheese only.
Note 67: Carryover from use in casings.
Note 68: For use in natural mineral waters only.
Note 69: Use as carbonating agent.
Note 70: As the acid.
Note 71: Calcium, potassium and sodium salts only.
Note 72: Ready-to-eat basis.
Note 73: Except whole fish.
Note 74: Use level for deep orange coloured cheeses; 25 mg/kg for orange coloured cheeses; 10 mg/kg for
normal coloured cheeses.
Note 75: Use in milk powder for vending machines only.
Note 76: Use in potatoes only.
Note 77: As mono-isopropyl citrate.
Note 78: For use in tocino (fresh, cured sausage) only.
Note 79: For use on nuts only.
Note 80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
Note 81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
Note 82: For use in shrimp; 6000 mg/kg for Crangon crangon and Crangon vulgaris.
Note 83: For use in sauce only.
Note 84: For use in special formula at 10,000 mg/kg.
Note 85: Excluding use in surimi and fish roe products at 500 mg/kg.
Note 86: Use in whipped dessert toppings other than cream only.
Note 87: Treatment level.
Note 88: Carryover from the ingredient.
Note 89: Except for use in dried tangle (KONBU) at 150 mg/kg.
Note 90: For use in milk-sucrose mixtures used in the finished product.
Note 91: For use in special formula only.
Note 92: On the weight of the protein before re-hydration.
Note 93: Except natural wine produced from Vitis Vinifera grapes.
Note 94: For use in loganiza (fresh, uncured sausage) only.
Note 95: For use in surimi and fish roe products only.
Note 96: Carryover from use in fats.
Note 97: In cocoa and chocolate products.
Note 98: For dust control.
Page 22 of 23

Note 98: For dust control.

Note 99: For use in fish fillets and minced fish only.
Note 100: For use as a dispersing agent in dill oil used in the final food.
Note 101: Level based on the maximum recommended daily dose of 475 mg/dose, assuming one 600 mg
tablet is consumed per day.
Note 102: For use as a surfactant or wetting agent for colours in the food.
Note 103: Except for use in special white wines at 400 mg/kg.
Note 104: Maximum 5000 mg/kg residue in bread and yeast-leavened bakery products.
Note 105: Except for use in dried gourd strips (KAMPYO) at 5000 mg/kg.
Note 106: Except for use in Dijon mustard at 500 mg/kg.
Note 107: Except for use in concentrated grape juice for home wine making at 2000 mg/kg.
Note 108: For use on coffee beans only.
Note 109: Use level reported as 25 lbs/1000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (106 mg/kg) =
3000 mg/kg
Note 110: For use in frozen French fried potatoes only.
Note 111: For use in dipping solution only.
Note 112: For use in grated cheese only.
Note 113: Excluding butter.
Note 114: Excluding cocoa powder.
Note 115: Except for use in special formula at 12,000 mg/kg.
Note 116: For use in doughs only.
Note 117: Except for use in loganiza (fresh, uncured sausage) at 1000 mg/kg.
Note 118: Except for use in tocino (fresh, cured sausage) at 1000 mg/kg.

Page 23 of 23

Codex General Standard for Food Additives

TABLE TWO
Food Categories or Individual Food Items in Which
Food Additives are Permitted
Under Specified Conditions

Food Category No.

01.1.2

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
FAST GREEN FCF
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

150d

8 / 1999

143
477

8 / 1999
8 / 2001

Max Level
150 mg/kg
150 mg/kg
100 mg/kg
5000 mg/kg

Comments

Fermented milks (plain)

INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

Max Level
150 mg/kg
150 mg/kg

Comments
Note 12
Note 12

Renneted milk

01.3.2

Step/Yr
8 / 1999
8 / 1999

Max Level
GMP
GMP

Comments

Beverage whiteners
INS
304, 305
150c

Step/Yr
8 / 2001
8 / 1999

150d
477

8 / 1999
8 / 2001

01.4.3

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Step/Yr
8 / 1999

INS
150c
150d

Additive
ASCORBYL ESTERS
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

150c

01.2.2

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

INS

01.2.1

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Dairy-based drinks, flavoured and/or

fermented (e.g., chocolate milk, cocoa,
eggnog, drinking yoghurt, whey-based
drinks)

Max Level
80 mg/kg
GMP
GMP
1000 mg/kg

Comments
Note 10

Clotted cream
INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

01.4.4

Max Level
GMP
GMP

Comments

Cream analogues
INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

Max Level
GMP
GMP

Comments

Page 1 of 32

GSFA - TABLE TWO

Food Category No.

01.4.4

Additive
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

Food Category No.

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Max Level
5000 mg/kg

Comments
Note 86

Max Level
500 mg/kg
200 mg/kg
10 mg/kg

Comments
Note 10
Note 75

Milk and cream powder analogues

INS
304, 305
150c

Step/Yr
8 / 2001
8 / 1999

150d
477

8 / 1999
8 / 2001

Max Level
80 mg/kg
GMP
GMP
100000mg/kg

Comments
Note 10

Cheese and analogues

Step/Yr
8 / 2001

Max Level
40 mg/kg

Comments
Notes 3 & 80,
Temporary

Unripened cheese
INS
150c
150d

01.6.2

Step/Yr
8 / 1999
8 / 1999

Max Level
GMP
GMP

Comments

Ripened cheese
INS
1105

01.6.2.1

Additive
ASCORBYL ESTERS
HEXAMETHYLENE TETRAMINE

Food Category No.

8 / 2001
8 / 1999

01.6.1

Additive
LYSOZYME HYDROCHLORIDE

Food Category No.

310
900a

INS
235

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Step/Yr
8 / 2001

01.6

Additive
PIMARICIN

Food Category No.

INS
304, 305

01.5.2

Additive
ASCORBYL ESTERS
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Step/Yr
8 / 2001

Milk powder and cream powder (plain)

01.5.1

Additive
ASCORBYL ESTERS
GALLATE, PROPYL
POLYDIMETHYLSILOXANE

Food Category No.

Cream analogues
INS
477

Step/Yr
8 / 1999

Max Level
GMP

Comments

Total ripened cheese, includes rind

INS
304, 305

Step/Yr
8 / 2001

239

8 / 2001

01.6.2.2

Max Level
500 mg/kg
25 mg/kg

Comments
Notes 10 & 112
Note 66

Rind of ripened cheese

INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

Max Level
GMP
GMP

Comments

Page 2 of 32

GSFA - TABLE TWO

Food Category No.

01.6.3

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

150d

8 / 1999

Step/Yr
8 / 1999

150d

8 / 1999

Comments
Note 3
Note 3

Max Level
GMP
100 mg/kg

Comments

Cheese analogues
INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

01.7

Additive
ASCORBYL ESTERS
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
FAST GREEN FCF
GALLATE, PROPYL
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Max Level
GMP
GMP

Processed cheese
INS
150c

01.6.5

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Step/Yr
8 / 1999

01.6.4

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Whey cheese
INS
150c

Max Level
GMP
GMP

Comments

Dairy-based desserts (e.g., ice milk,

pudding, fruit or flavoured yoghurt)
INS
304, 305

Step/Yr
8 / 2001

210-213
150c

8 / 2001
8 / 1999

150d
143

8 / 1999
8 / 1999

310
477

8 / 2001
8 / 2001

Max Level
500 mg/kg
300 mg/kg
2000 mg/kg
2000 mg/kg
100 mg/kg
90 mg/kg
5000 mg/kg

Comments
Notes 2 & 10
Note 13

Note 2
Note 2

Page 3 of 32

GSFA - TABLE TWO

Food Category No.

02.1

Additive
GALLATE, PROPYL
GUAIAC RESIN
OXYSTEARIN
POLYDIMETHYLSILOXANE
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS
STEARYL CITRATE
THIODIPROPIONATES

Food Category No.

8 / 1999
8 / 2001

484

8 / 1999

388, 389

8 / 1999

304, 305

Step/Yr
8 / 2001

384

8 / 2001

GMP
200 mg/kg

Comments

Note 46

Max Level
500 mg/kg
100 mg/kg

Comments
Note 10
Note 77

Vegetable oils and fats

304, 305

Step/Yr
8 / 2001

384

8 / 2001

Max Level
400 mg/kg
100 mg/kg

Comments
Note 10

Lard, tallow, fish oil, and other animal

fats
INS
304, 305
143

Step/Yr
8 / 2001
8 / 1999

384

8 / 2001

Max Level
400 mg/kg
GMP
200 mg/kg

Comments
Note 10

Fat emulsions mainly of type water-in-oil

02.2

INS
304, 305

02.2.1

Step/Yr
8 / 2001

Max Level
500 mg/kg

Comments
Notes 10 & 113

Emulsions containing at least 80% fat

INS
314

02.2.1.2

Additive
BENZOATES
EDTAs
GALLATE, PROPYL
ISOPROPYL CITRATES
POLYDIMETHYLSILOXANE
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS
STEARYL CITRATE

Max Level
200 mg/kg
1000 mg/kg
1250 mg/kg
10 mg/kg
10000mg/kg

Butter oil, anhydrous milkfat, ghee

02.1.3

Additive
GUAIAC RESIN

Food Category No.

900a
477

INS

Additive
ASCORBYL ESTERS

Food Category No.

8 / 1999
8 / 1998

02.1.2

Additive
ASCORBYL ESTERS
FAST GREEN FCF
ISOPROPYL CITRATES

Food Category No.

314
387

INS

Additive
ASCORBYL ESTERS
ISOPROPYL CITRATES

Food Category No.

Step/Yr
8 / 2001

02.1.1

Additive
ASCORBYL ESTERS
ISOPROPYL CITRATES

Food Category No.

Fats and oils essentially free from water

INS
310

Step/Yr
8 / 1999

Max Level
1000 mg/kg

Comments

Margarine and similar products (e.g.,

butter-margarine blends)
INS
210-213

Step/Yr
8 / 2001

385, 386

8 / 2001

310

8 / 2001

384
900a

8 / 2001
8 / 1999

477

8 / 2001

Max Level
1000 mg/kg
75 mg/kg
200 mg/kg
200 mg/kg
10 mg/kg
20000mg/kg

484

8 / 1999

100 mg/kg

Comments
Note 13
Note 21

Note 15
Page 4 of 32

GSFA - TABLE TWO

Food Category No.

02.2.1.2

Additive
THIODIPROPIONATES
TOSOM

Food Category No.

Step/Yr
8 / 1999

479

8 / 1999

INS
210-213

Step/Yr
8 / 2001

385, 386
310

8 / 2001
8 / 2001

384
477

8 / 2001
8 / 2001

388, 389

8 / 1999

479

8 / 1999

Comments
Note 46

Max Level
1000 mg/kg
100 mg/kg
100 mg/kg
100 mg/kg
20000mg/kg
200 mg/kg
5000 mg/kg

Comments
Note 13
Note 21

Note 46

Fat emulsions other than food category

02.2, including mixed and/or flavoured
products based on fat emulsions
INS
304, 305

Step/Yr
8 / 2001

210-213

8 / 2001

310

8 / 2001

477

8 / 2001

02.4

Additive
ASCORBYL ESTERS
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
GALLATE, PROPYL
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Max Level
200 mg/kg
5000 mg/kg

Emulsions containing less than 80% fat

(e.g., minarine)

02.3

Additive
ASCORBYL ESTERS
BENZOATES
GALLATE, PROPYL
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

INS
388, 389

02.2.2

Additive
BENZOATES
EDTAs
GALLATE, PROPYL
ISOPROPYL CITRATES
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS
THIODIPROPIONATES
TOSOM

Food Category No.

Margarine and similar products (e.g.,

butter-margarine blends)

Max Level
500 mg/kg
1000 mg/kg
100 mg/kg
30000mg/kg

Comments
Note 10
Note 13

Fat-based desserts excluding dairybased dessert products of food

category 01.7
INS
304, 305

Step/Yr
8 / 2001

210-213

8 / 2001

150c

8 / 1999

150d
310

8 / 1999
8 / 2001

477

8 / 2001

Max Level
80 mg/kg
1000 mg/kg
GMP
GMP
50 mg/kg
10000mg/kg

Comments
Note 10
Note 13

Page 5 of 32

GSFA - TABLE TWO

Food Category No.

03.0

Additive
ASCORBYL ESTERS
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
FAST GREEN FCF
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Edible ices, including sherbet and

sorbet
INS
304, 305

Step/Yr
8 / 2001

150c
150d

8 / 1999
8 / 1999

143

8 / 1999

477

8 / 2001

Max Level
200 mg/kg
1000 mg/kg
1000 mg/kg
100 mg/kg
5000 mg/kg

Comments
Notes 10 & 15

Page 6 of 32

GSFA - TABLE TWO

Food Category No.

04.1.1.2

Additive
ORTHO-PHENYLPHENOLS
POLYETHYLENE GLYCOL
POLYVINYLPYRROLIDONE

Food Category No.

Additive
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs
POLYDIMETHYLSILOXANE

Max Level
12 mg/kg
GMP
GMP

Comments
Note 49

Dried fruit

04.1.2.3

Step/Yr
8 / 2001
8 / 2001

Max Level
80 mg/kg
265 mg/kg

Comments
Note 10
Note 21

Fruit in vinegar, oil, or brine

INS
210-213

Step/Yr
8 / 2001

150c

8 / 1999

150d
900a

8 / 1999
8 / 1999

04.1.2.4

Max Level
1000 mg/kg
GMP
GMP
10 mg/kg

Comments
Note 13

Canned or bottled (pasteurized) fruit

INS
150c
150d

Step/Yr
8 / 1999
8 / 1999

143
900a

8 / 1999
8 / 1999

512

8 / 2001

04.1.2.5

Additive
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs
FAST GREEN FCF
POLYDIMETHYLSILOXANE

Food Category No.

8 / 2001
8 / 1999

304, 305
385, 386

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
FAST GREEN FCF
POLYDIMETHYLSILOXANE
STANNOUS CHLORIDE

Food Category No.

1521
1201

INS

Additive
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
POLYDIMETHYLSILOXANE

Food Category No.

Step/Yr
8 / 1999

04.1.2.2

Additive
ASCORBYL ESTERS
EDTAs

Food Category No.

Surface-treated fresh fruit

INS
231, 232

Max Level
GMP
GMP
200 mg/kg
10 mg/kg
20 mg/kg

Comments

Note 43

Jams, jellies and marmelades

INS
210-213

Step/Yr
8 / 2001

150c

8 / 1999

150d
385, 386

8 / 1999
8 / 2001

143
900a

8 / 1999
8 / 1999

Max Level
1000 mg/kg
GMP
1500 mg/kg
130 mg/kg
400 mg/kg
30 mg/kg

Comments
Note 13

Note 21

Fruit-based spreads (e.g., chutney)

excluding products of food category
04.1.2.5

04.1.2.6

INS
210-213
150c

Step/Yr
8 / 2001
8 / 1999

150d
385, 386

8 / 1999
8 / 2001

900a

8 / 1999

Max Level
1000 mg/kg
500 mg/kg
500 mg/kg
100 mg/kg
10 mg/kg

Comments
Note 13

Note 21

Page 7 of 32

GSFA - TABLE TWO

Food Category No.

04.1.2.7

Additive
ALUMINIUM AMMONIUM SULPHATE
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Additive
BENZOATES

150d

8 / 1999

INS
210-213

Step/Yr
8 / 2001

150c
150d

8 / 1999
8 / 1999

477

8 / 2001

Comments
Note 6
Note 13

Max Level
1000 mg/kg
7500 mg/kg
7500 mg/kg
40000mg/kg

Comments
Note 13

Fruit-based desserts, including fruitflavoured water-based desserts

INS
304, 305

Step/Yr
8 / 2001

210-213
150c

8 / 2001
8 / 1999

150d
310

8 / 1999
8 / 2001

900a
477

8 / 1999
8 / 2001

Max Level
500 mg/kg
1000 mg/kg
GMP
GMP
90 mg/kg
110 mg/kg
40000mg/kg

Comments
Notes 2 & 10
Note 13

Note 2

Fermented fruit products

04.1.2.11

04.1.2.12

Max Level
200 mg/kg
1000 mg/kg
GMP
GMP

Fruit preparations, including pulp,

purees, fruit toppings and coconut milk

INS
210-213

Additive
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

8 / 2001
8 / 1999

04.1.2.10

Additive
BENZOATES

Food Category No.

210-213
150c

04.1.2.9

Additive
ASCORBYL ESTERS
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
GALLATE, PROPYL
POLYDIMETHYLSILOXANE
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

Step/Yr
8 / 2001

04.1.2.8

Additive
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

Candied fruit
INS
523

Step/Yr
8 / 2001

Max Level
1000 mg/kg

Comments
Note 13

Fruit fillings for pastries

INS
210-213
150c

Step/Yr
8 / 2001
8 / 1999

150d
385, 386

8 / 1999
8 / 2001

477

8 / 2001

Max Level
1000 mg/kg
7500 mg/kg
7500 mg/kg
650 mg/kg
40000mg/kg

Comments
Note 13

Note 21

Cooked or fried fruit

INS
210-213

Step/Yr
8 / 2001

Max Level
1000 mg/kg

Comments
Note 13

Page 8 of 32

GSFA - TABLE TWO

Food Category No.

04.2.2.1

Food Category No.

04.2.2.2

Additive
ASCORBYL ESTERS
EDTAs
GALLATE, PROPYL

Food Category No.

Food Category No.

Additive
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs
POLYDIMETHYLSILOXANE

INS
304, 305

Step/Yr
8 / 2001

385, 386

8 / 2001

310

8 / 2001

Max Level
10 mg/kg

Comments
Note 15

Max Level
80 mg/kg
800 mg/kg
50 mg/kg

Comments
Note 10
Notes 21& 64
Note 76

Vegetables and seaweeds in vinegar,

oil, brine, or soy sauce
INS
210-213

Step/Yr
8 / 2001

150c
150d

8 / 1999
8 / 1999

385, 386
143

8 / 2001
8 / 1999

579
585

8 / 1999
8 / 1999

900a

8 / 1999

04.2.2.4

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs
FAST GREEN FCF
POLYDIMETHYLSILOXANE
STANNOUS CHLORIDE

Step/Yr
8 / 1999

Dried vegetables, seaweeds, and nuts

and seeds

04.2.2.3

Additive
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs
FAST GREEN FCF
FERROUS GLUCONATE
FERROUS LACTATE
POLYDIMETHYLSILOXANE

Food Category No.

Frozen vegetables, and nuts and seeds

INS
900a

Additive
POLYDIMETHYLSILOXANE

Max Level
2000 mg/kg
500 mg/kg
500 mg/kg
250 mg/kg
300 mg/kg
150 mg/kg
150 mg/kg
10 mg/kg

Comments
Note 13

Note 21
Notes 23 & 48
Notes 23 & 48

Canned or bottled (pasteurized) or

retort pouch vegetables
INS
150c
150d

Step/Yr
8 / 1999
8 / 1999

385, 386
143

8 / 2001
8 / 1999

900a
512

8 / 1999
8 / 2001

04.2.2.5

Max Level
GMP
GMP
365 mg/kg
200 mg/kg
10 mg/kg
25 mg/kg

Comments

Note 21

Note 43

Vegetable, and nut and seed purees and

spreads (e.g., peanut butter)
INS
210-213
150c

Step/Yr
8 / 2001
8 / 1999

150d
385, 386

8 / 1999
8 / 2001

900a

8 / 1999

Max Level
1000 mg/kg
GMP
GMP
250 mg/kg
10 mg/kg

Comments
Note 13

Note 21

Page 9 of 32

GSFA - TABLE TWO

Food Category No.

04.2.2.6

Additive
ALUMINIUM AMMONIUM SULPHATE
BENZOATES
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

Additive
BENZOATES
EDTAs

INS
523
210-213

Step/Yr
8 / 2001
8 / 2001

150c
150d

8 / 1999
8 / 1999

385, 386
477

8 / 2001
8 / 2001

04.2.2.7

210-213
385, 386

04.2.2.8

Max Level
200 mg/kg
3000 mg/kg
GMP
GMP
80 mg/kg
5000 mg/kg

Comments
Note 6
Note 13

Note 21

Fermented vegetable products

INS

Additive
BENZOATES
EDTAs

Food Category No.

Vegetable, and nut and seed pulps and

preparations (e.g., vegetable desserts
and sauces, candied vegetables) other
than food category 04.2.2.5

Step/Yr
8 / 2001
8 / 2001

Max Level
1000 mg/kg
250 mg/kg

Comments
Note 13
Note 21

Cooked or fried vegetables and

seaweeds
INS
210-213
385, 386

Step/Yr
8 / 2001
8 / 2001

Max Level
1000 mg/kg
250 mg/kg

Comments
Note 13
Note 21

Page 10 of 32

GSFA - TABLE TWO

Food Category No.

05.0

Food Category No.

05.1

05.1.3

Food Category No.

Food Category No.

150c

Step/Yr
8 / 1999

150d
385, 386

8 / 1999
8 / 2001

INS
901
902

Step/Yr
8 / 2001
8 / 2001

903
904

8 / 2001
8 / 2001

Max Level
200 mg/kg

Comments
Note 15

Max Level
GMP
GMP
50 mg/kg

Comments

Note 21

Max Level
GMP
GMP
GMP
GMP

Comments
Note 3
Note 3
Note 3
Note 3

Imitation chocolate, chocolate

substitute products
INS
901
902

Step/Yr
8 / 2001
8 / 2001

903

8 / 2001

900a

8 / 1999

904

8 / 2001

05.2

Additive
BEESWAX, WHITE AND YELLOW
CANDELILLA WAX
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
CARNAUBA WAX
GALLATE, PROPYL
MICROCRYSTALLINE WAX
POLYDIMETHYLSILOXANE
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS
SHELLAC

Comments
Notes 10,15&114

Chocolate and chocolate products

05.1.5

Additive
BEESWAX, WHITE AND YELLOW
CANDELILLA WAX
CARNAUBA WAX
POLYDIMETHYLSILOXANE
SHELLAC

Max Level
500 mg/kg

Cocoa-based spreads, including fillings

05.1.4

Additive
BEESWAX, WHITE AND YELLOW
CANDELILLA WAX
CARNAUBA WAX
SHELLAC

Food Category No.

Step/Yr
8 / 2001

INS

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs

Step/Yr
8 / 2001

Cocoa products and chocolate products

including imitations and chocolate
substitutes
INS
310

Additive
GALLATE, PROPYL

Food Category No.

Confectionery
INS
304, 305

Additive
ASCORBYL ESTERS

Max Level
GMP
GMP
GMP
10 mg/kg
GMP

Comments
Note 3
Note 3
Note 3
Note 3

Confectionery including hard and soft

candy, nougat, etc. other than food
categories 05.1, 05.3 and 05.4
INS
901

Step/Yr
8 / 2001

902
150c

8 / 2001
8 / 1999

150d

8 / 1999

903
310

8 / 2001
8 / 2001

905ci

8 / 2001

900a

8 / 1999

477

8 / 2001

904

8 / 2001

Max Level
GMP
GMP
GMP
GMP
GMP
200 mg/kg
GMP
10 mg/kg
5000 mg/kg
GMP

Comments
Note 3
Note 3

Note 3
Note 15
Note 3

Note 3
Page 11 of 32

GSFA - TABLE TWO

Food Category No.

05.2

INS

Additive

Food Category No.

05.3

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
CYCLODEXTRIN, BETAFAST GREEN FCF
GALLATE, PROPYL
GUAIAC RESIN
MICROCRYSTALLINE WAX
POLYDIMETHYLSILOXANE
POLYETHYLENE GLYCOL
POLYVINYLPYRROLIDONE
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS
STEARYL CITRATE

Food Category No.

Confectionery including hard and soft

candy, nougat, etc. other than food
categories 05.1, 05.3 and 05.4
Max Level

Comments

Comments

Chewing gum
INS
150c
150d

Step/Yr
8 / 1999
8 / 1999

459

8 / 2001

143
310

8 / 1999
8 / 2001

314
905ci

8 / 1999
8 / 2001

900a
1521

8 / 1999
8 / 2001

1201
477

8 / 1999
8 / 2001

Max Level
20000mg/kg
20000mg/kg
20000mg/kg
300 mg/kg
1000 mg/kg
1500 mg/kg
20000mg/kg
100 mg/kg
20000mg/kg
10000mg/kg
20000mg/kg

484

8 / 1999

15000mg/kg

05.4

Additive
BEESWAX, WHITE AND YELLOW
CANDELILLA WAX
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
CARNAUBA WAX
GALLATE, PROPYL
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS
SHELLAC

Step/Yr

Note 3

Decorations (e.g., for fine bakery

wares), toppings (non-fruit) and sweet
sauces
INS

310

8 / 2001

477

8 / 2001

Max Level
4000 mg/kg
4000 mg/kg
GMP
GMP
4000 mg/kg
200 mg/kg
40000mg/kg

904

8 / 2001

4000 mg/kg

901
902

Step/Yr
8 / 2001
8 / 2001

150c
150d

8 / 1999
8 / 1999

903

8 / 2001

Comments

Note 15

Page 12 of 32

GSFA - TABLE TWO

Food Category No.

06.1
INS
310

Additive
GALLATE, PROPYL

Food Category No.

06.2

Additive
ALPHA-AMYLASE (ASPERGILLUS
ORYZAE VAR.)
AZODICARBONAMIDE
CHLORINE
CHLORINE DIOXIDE
PROTEASE (A. ORYZAE VAR.)

Food Category No.

Additive
POLYDIMETHYLSILOXANE

Step/Yr
8 / 1999

927a
925

8 / 1999
8 / 2001

926
1101i

8 / 2001
8 / 1999

Max Level
100 mg/kg

Comments

Max Level
GMP
45 mg/kg
2500 mg/kg
2500 mg/kg
GMP

Comments

Note 87
Note 87

Breakfast cereals, including rolled oats

304, 305
150c

Step/Yr
8 / 2001
8 / 1999

150d
310

8 / 1999
8 / 2001

06.4.2

Max Level
200 mg/kg
6500 mg/kg
2500 mg/kg
200 mg/kg

Comments
Note 10

Note 15

Pre-cooked or dried pastas and noodles

and like products
INS
310

06.5

Additive
ASCORBYL ESTERS
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs
GALLATE, PROPYL
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

INS
1100

INS

Additive
GALLATE, PROPYL

Food Category No.

Step/Yr
8 / 2001

Flours and starches

06.3

Additive
ASCORBYL ESTERS
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
GALLATE, PROPYL

Food Category No.

Whole, broken, or flaked grain,

including rice

Step/Yr
8 / 2001

Max Level
100 mg/kg

Comments

Cereal and starch based desserts (e.g.,

rice pudding, tapioca pudding)
INS
304, 305
150c

Step/Yr
8 / 2001
8 / 1999

150d
385, 386

8 / 1999
8 / 2001

310

8 / 2001

477

8 / 2001

06.6

Max Level
500 mg/kg
GMP
GMP
315 mg/kg
90 mg/kg
40000mg/kg

Comments
Notes 2 & 10

Note 21
Note 2

Batters (e.g., for breading ro batters for

fish or poultry)
INS
900a

Step/Yr
8 / 1999

Max Level
10 mg/kg

Comments

Page 13 of 32

GSFA - TABLE TWO

Food Category No.

07.0

Additive
CARNAUBA WAX
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

Food Category No.

Additive
CARAMEL COLOUR, CLASS IV
GALLATE, PROPYL

Comments
Note 3
Notes 11 & 72

Step/Yr
8 / 1999

Max Level
100 mg/kg

Comments

Other ordinary bakery products (e.g.,

bagels, pita, English muffins)
INS
310

07.2

Step/Yr
8 / 2001

Max Level
100 mg/kg

Comments
Note 15

Fine bakery wares (sweet, salty,

savoury)
INS
901
902

Step/Yr
8 / 2001
8 / 2001

150c
143

8 / 1999
8 / 1999

904

8 / 2001

07.2.1

Max Level
GMP
GMP
GMP
100 mg/kg
GMP

Comments
Note 3
Note 3

Note 3

Cakes, cookies and pies (e.g., fruit-filled

or custard types)
INS
150d

07.2.2

Step/Yr
8 / 1999

Max Level
GMP

Comments

Other fine bakery products (e.g.,

doughnuts, sweet rolls, scones, and
muffins)
INS

Additive
CARAMEL COLOUR, CLASS IV

Max Level
GMP
15000mg/kg

Breads and rolls

07.1.3

Additive
CARAMEL COLOUR, CLASS IV

Food Category No.

8 / 2001

143

Additive
BEESWAX, WHITE AND YELLOW
CANDELILLA WAX
CARAMEL COLOUR, CLASS III
FAST GREEN FCF
SHELLAC

Food Category No.

477

INS

Additive
GALLATE, PROPYL

Food Category No.

Step/Yr
8 / 2001

07.1.1

Additive
FAST GREEN FCF

Food Category No.

Bakery wares
INS
903

150d

Step/Yr
8 / 1999

Max Level
1200 mg/kg

Comments

Mixes for fine bakery wares (e.g., cakes,

pancakes)

07.2.3
INS
150d
310

Step/Yr
8 / 1999
8 / 2001

Max Level
GMP
200 mg/kg

Comments

Page 14 of 32

GSFA - TABLE TWO

Food Category No.

08.0

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Food Category No.

Additive
EDTAs

Step/Yr
8 / 1999

Max Level
GMP

Comments
Notes 3 & 4

Step/Yr
8 / 2001

Max Level
200 mg/kg

Comments

Processed meat, poultry, and game

products in whole pieces or cuts
INS
143

Step/Yr
8 / 1999

310

8 / 2001

08.2.1.2

Max Level
GMP
200 mg/kg

Comments
Notes 3 & 4
Note 15

Cured (including salted) and dried nonheat treated processed meat, poultry,
and game products in whole pieces or
cuts
INS
384

Step/Yr
8 / 2001

235

8 / 2001

08.3

Max Level
200 mg/kg
6 mg/kg

Comments

Processed comminuted meat, poultry,

and game products
INS
310

08.3.1.2

Step/Yr
8 / 2001

Max Level
200 mg/kg

Comments

Cured (including salted) and dried nonheat treated processed comminuted

meat, poultry, and game products
INS

Step/Yr
8 / 2001
8 / 2001

384
235

08.3.2

Comments
Note 3

Fresh meat, poultry, and game,

comminuted

08.2

Additive
ISOPROPYL CITRATES
PIMARICIN

Max Level
GMP
GMP

Fresh meat, poultry, and game

INS
384

Additive
GALLATE, PROPYL

Food Category No.

8 / 1999

08.1.2

Additive
ISOPROPYL CITRATES
PIMARICIN

Food Category No.

150d

143

Additive
FAST GREEN FCF
GALLATE, PROPYL

Food Category No.

Step/Yr
8 / 1999

INS

Additive
ISOPROPYL CITRATES

Food Category No.

INS
150c

08.1

Additive
FAST GREEN FCF

Food Category No.

Meat and meat products, including

poultry and game

Max Level
200 mg/kg
20 mg/kg

Comments
Notes 3 & 81

Heat-treated processed comminuted

meat, poultry, and game products
INS
385, 386

Step/Yr
8 / 2001

Max Level
35 mg/kg

Comments
Note 21
Page 15 of 32

GSFA - TABLE TWO

Food Category No.

08.3.2
INS

Additive

Food Category No.

Additive
ASCORBYL ESTERS
FAST GREEN FCF

Heat-treated processed comminuted

meat, poultry, and game products
Step/Yr

Max Level

Comments

Edible casings (e.g., sausage casings)

08.4

INS
304, 305

Step/Yr
8 / 2001

143

8 / 1999

Max Level
5000 mg/kg
GMP

Comments
Note 10
Notes 3 & 4

Page 16 of 32

GSFA - TABLE TWO

Food Category No.

09.1

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Additive
FAST GREEN FCF

Max Level
GMP
GMP

Comments
Notes 3 & 50
Notes 3 & 50

Processed fish and fish products,

including mollusks, crustaceans, and
echinoderms
Step/Yr
8 / 1999
8 / 1999

Max Level
GMP
GMP

Comments
Note 50
Note 50

Frozen fish, fish fillets, and fish

products, including mollusks,
crustaceans, and echinoderms
INS
304, 305
385, 386

09.2.2

Step/Yr
8 / 2001
8 / 2001

Max Level
1000 mg/kg
75 mg/kg

Comments
Note 10
Note 21

Frozen battered fish, fish fillets, and fish

products, including mollusks,
crustaceans, and echinoderms
INS
304, 305
385, 386

Step/Yr
8 / 2001
8 / 2001

388, 389

8 / 1999

09.2.4

Max Level
1000 mg/kg
75 mg/kg
200 mg/kg

Comments
Note 10
Note 21
Notes 15 & 46

Cooked and/or fried fish and fish

products, including mollusks,
crustaceans, and echinoderms
INS
523

09.2.4.1

Step/Yr
8 / 2001

Max Level
200 mg/kg

Comments
Note 6

Cooked fish and fish products

INS
143

Additive
FAST GREEN FCF

Food Category No.

8 / 1999

09.2.1

Additive
ALUMINIUM AMMONIUM SULPHATE

Food Category No.

150d

150c
150d

Additive
ASCORBYL ESTERS
EDTAs
THIODIPROPIONATES

Food Category No.

Step/Yr
8 / 1999

INS

Additive
ASCORBYL ESTERS
EDTAs

Food Category No.

INS
150c

09.2

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Fresh fish and fish products, including

mollusks, crustaceans, and
echinoderms

09.2.5

Step/Yr
8 / 1999

Max Level
100 mg/kg

Comments

Smoked, dried, fermented, and/or salted

fish and fish products, including
mollusks, crustaceans, and
echinoderms
INS
143

Step/Yr
8 / 1999

Max Level
100 mg/kg

Comments

Page 17 of 32

GSFA - TABLE TWO

Food Category No.

09.2.5

INS

Additive
GALLATE, PROPYL

Food Category No.

09.3.2

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs

Max Level
100 mg/kg

Comments
Note 15

Fish and fish products, including

mollusks, crustaceans, and
echinoderms, pickled and/or in brine
INS
385, 386

09.3.3

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
FAST GREEN FCF

Food Category No.

Step/Yr
8 / 2001

310

Additive
EDTAs

Food Category No.

Smoked, dried, fermented, and/or salted

fish and fish products, including
mollusks, crustaceans, and
echinoderms

Step/Yr
8 / 2001

Max Level
250 mg/kg

Comments
Note 21

Salmon substitutes, caviar, and other

fish roe products
INS
150c
150d

Step/Yr
8 / 1999
8 / 1999

143

8 / 1999

09.4

Max Level
GMP
GMP
100 mg/kg

Comments
Note 50
Note 50

Fully preserved, including canned or

fermented fish and fish products,
including mollusks, crustaceans, and
echinoderms
INS
150c

Step/Yr
8 / 1999

150d
385, 386

8 / 1999
8 / 2001

Max Level
500 mg/kg
500 mg/kg
340 mg/kg

Comments
Note 50
Note 50
Note 21

Page 18 of 32

GSFA - TABLE TWO

Food Category No.

10.1

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
FAST GREEN FCF

Food Category No.

8 / 1999
8 / 1999

INS

Step/Yr
8 / 2001

523

Comments
Notes 3 & 4
Notes 3 & 4
Notes 3 & 4

Max Level
30 mg/kg

Comments
Note 6

Liquid egg products

10.2.3

Step/Yr
8 / 1999

Max Level
2500 mg/kg

Comments
Note 47

Dried and/or heat coagulated egg

products
INS
385, 386
1505

10.4

Additive
ASCORBYL ESTERS
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
GALLATE, PROPYL
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Max Level
GMP
GMP
GMP

Egg products

INS
1505

Additive
EDTAs
TRIETHYL CITRATE

Food Category No.

150d
143

10.2.1

Additive
TRIETHYL CITRATE

Food Category No.

Step/Yr
8 / 1999

10.2

Additive
ALUMINIUM AMMONIUM SULPHATE

Food Category No.

Fresh eggs
INS
150c

Step/Yr
8 / 2001
8 / 1999

Max Level
200 mg/kg
2500 mg/kg

Comments
Notes 21 & 47
Note 47

Egg-based desserts (e.g., custard)

INS
304, 305
150c

Step/Yr
8 / 2001
8 / 1999

150d
310

8 / 1999
8 / 2001

477

8 / 2001

Max Level
500 mg/kg
GMP
GMP
90 mg/kg
40000mg/kg

Comments
Notes 2 & 10

Note 2

Page 19 of 32

GSFA - TABLE TWO

Food Category No.

11.1.2

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Additive
POLYETHYLENE GLYCOL
POLYVINYLPYRROLIDONE

Step/Yr
8 / 1999

150d

8 / 1999

11.4

Additive
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

Powdered sugar, powdered dextrose

INS
150c

Max Level
GMP
GMP

Comments

Other sugars and syrups (e.g., xylose,

maple syrup, sugar toppings)
INS
477

11.6

Step/Yr
8 / 2001

Max Level
5000 mg/kg

Comments

Table-top sweeteners, including those

containing high intensity sweeteners
INS
1521

Step/Yr
8 / 2001

1201

8 / 1999

Max Level
10000mg/kg
3000 mg/kg

Comments

Page 20 of 32

GSFA - TABLE TWO

Food Category No.

12.1

Additive
FERRIC AMMONIUM CITRATE
FERROCYANIDES
POLYDIMETHYLSILOXANE

Food Category No.

Food Category No.

Additive
CARAMEL COLOUR, CLASS IV
GALLATE, PROPYL

304, 305
150c

Step/Yr
8 / 2001
8 / 1999

150d
385, 386

8 / 1999
8 / 2001

535, 536, 538

310

8 / 1999
8 / 2001

Comments
Note 23
Note 24
Note 36

Max Level
500 mg/kg
GMP
GMP
70 mg/kg
20 mg/kg
200 mg/kg

Comments
Note 10

Note 21
Note 24
Note 15

Vinegars
150c
150d

Step/Yr
8 / 1999
8 / 1999

1201

8 / 1999

Max Level
1000 mg/kg
GMP
40 mg/kg

Comments

Max Level
GMP
GMP
75 mg/kg

Comments

Mustards

12.4
INS
150c

Step/Yr
8 / 1999

150d
385, 386

8 / 1999
8 / 2001

12.5

Note 21

Soups and broths

INS
304, 305
210-213

Step/Yr
8 / 2001
8 / 2001

150c

8 / 1999

900a

8 / 1999

12.5.1

Max Level
200 mg/kg
500 mg/kg
GMP
10 mg/kg

Comments
Note 10
Note 13

Ready-to-eat soups and broths,

including canned, bottled, and frozen
INS
150d

Additive
CARAMEL COLOUR, CLASS IV

Max Level
25 mg/kg
20 mg/kg
10 mg/kg

Herbs, spices, seasonings (including

salt substitutes), and condiments (e.g.,
seasoning for instant noodles)

INS

Additive
ASCORBYL ESTERS
BENZOATES
CARAMEL COLOUR, CLASS III
POLYDIMETHYLSILOXANE

Food Category No.

8 / 1999
8 / 1999

12.3

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs

Food Category No.

535, 536, 538

900a

INS

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
POLYVINYLPYRROLIDONE

Food Category No.

Step/Yr
8 / 1999

12.2

Additive
ASCORBYL ESTERS
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs
FERROCYANIDES
GALLATE, PROPYL

Food Category No.

Salt
INS
381

12.5.2

Step/Yr
8 / 1999

Max Level
3000 mg/kg

Comments

Mixes for soups and broths

INS
150d
310

Step/Yr
8 / 1999
8 / 2001

Max Level
GMP
200 mg/kg

Comments
Note 15

Page 21 of 32

GSFA - TABLE TWO

Food Category No.

12.6

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
FORMATES
GALLATE, PROPYL

Food Category No.

Food Category No.

8 / 2001

Max Level
1500 mg/kg
1500 mg/kg
200 mg/kg
200 mg/kg

Comments

Note 25
Note 15

Emulsified sauces (e.g., mayonnaise,

salad dressing)
INS
304, 305

Step/Yr
8 / 2001

385, 386
387

8 / 2001
8 / 1998

Max Level
500 mg/kg
100 mg/kg
GMP

Comments
Notes 10 & 15
Note 21

Non-emulsified sauces (e.g., ketchup,

cheese sauce, cream sauce, brown
gravy)

12.6.3

Step/Yr
8 / 2001
8 / 2001

Max Level
200 mg/kg
75 mg/kg

Comments
Note 10
Note 21

Mixes for sauces and gravies

INS
304, 305

12.6.4

Step/Yr
8 / 2001

Max Level
200 mg/kg

Comments
Note 10

Clear sauces (e.g., soy sauce, fish

sauce)
INS
304, 305

12.7

Step/Yr
8 / 2001

Max Level
200 mg/kg

Comments
Note 10

Salads (e.g., macaroni salad, potato

salad) and sandwich spreads excluding
cocoa- and nut-based spreads of food
categories 04.2.2.5 and 05.1.3
INS

Additive
ASCORBYL ESTERS
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
EDTAs

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

310

304, 305
385, 386

Additive
ASCORBYL ESTERS

Food Category No.

8 / 1999
8 / 2001

INS

Additive
ASCORBYL ESTERS

Food Category No.

150d
236

12.6.2

Additive
ASCORBYL ESTERS
EDTAs

Food Category No.

Step/Yr
8 / 1999

12.6.1

Additive
ASCORBYL ESTERS
EDTAs
OXYSTEARIN

Food Category No.

Sauces and like products

INS
150c

304, 305

Step/Yr
8 / 2001

150c

8 / 1999

150d
385, 386

8 / 1999
8 / 2001

Max Level
200 mg/kg
GMP
GMP
100 mg/kg

Comments
Note 10

Note 21

Protein products

12.9
INS
150c
150d

Step/Yr
8 / 1999
8 / 1999

Max Level
GMP
GMP

Comments

Page 22 of 32

GSFA - TABLE TWO

Food Category No.

13.1

Food Category No.

13.2

13.3

Food Category No.

13.3.1

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Food Category No.

Food Category No.

Food Category No.

Step/Yr
8 / 2001

Step/Yr
8 / 1999

150d

8 / 1999

477

8 / 2001

Max Level
100 mg/kg

Comments
Note 10

Max Level
100 mg/kg

Comments
Note 10

Max Level
GMP
GMP
5000 mg/kg

Comments

Dietetic formulae for slimming purposes

and weight reduction
INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

477

8 / 2001

Max Level
GMP
GMP
5000 mg/kg

Comments

Dietetic foods (e.g., supplementary

foods for dietary use) excluding
products of food categories 13.1 - 13.4
INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

Max Level
GMP
GMP

Comments

Food supplements

13.6

Additive
BEESWAX, WHITE AND YELLOW
CANDELILLA WAX
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
CARNAUBA WAX
EDTAs

Step/Yr
8 / 2001

INS
150c

13.5

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Comments
Note 10

Dietetic foods for special medical

purposes intended for adults

13.4

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS

Max Level
50 mg/kg

Dietetic foods intended for special

medical purposes, including those for
infants and young children
INS
304, 305

Additive
ASCORBYL ESTERS

Step/Yr
8 / 2001

Weaning foods for infants and growing

children
INS
304, 305

Additive
ASCORBYL ESTERS

Food Category No.

Infant formulae and follow-on formulae

INS
304, 305

Additive
ASCORBYL ESTERS

INS
901

Step/Yr
8 / 2001

902
150c

8 / 2001
8 / 1999

150d
903

8 / 1999
8 / 2001

385, 386

8 / 2001

Max Level
GMP
GMP
GMP
GMP
GMP
150 mg/kg

Comments
Note 3
Note 3

Note 3
Note 21
Page 23 of 32

GSFA - TABLE TWO

Food Category No.

Additive
GALLATE, PROPYL
POLYETHYLENE GLYCOL
POLYVINYLPYRROLIDONE
SHELLAC

13.6

Food supplements
INS
310

Step/Yr
8 / 2001

1521
1201

8 / 2001
8 / 1999

904

8 / 2001

Max Level
400 mg/kg
70000mg/kg
GMP
GMP

Comments

Note 3

Page 24 of 32

GSFA - TABLE TWO

Food Category No.

14.1.2

Food Category No.

14.1.2.3

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

14.1.3.4

Step/Yr
8 / 1999
8 / 1999

Comments

Max Level
GMP
GMP

Comments

Max Level
GMP
GMP

Comments

Concentrate (liquid or solid) for

vegetable nectar
INS
150c
150d

Step/Yr
8 / 1999
8 / 1999

Max Level
GMP
GMP

Comments

Water-based flavoured drinks, including

"sport" or "electrolyte" drinks and
particulated drinks

14.1.4

Additive
ASCORBYL ESTERS
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
CYCLODEXTRIN, BETADIMETHYL DICARBONATE
EDTAs
FAST GREEN FCF
FORMATES
GALLATE, PROPYL
GLYCEROL ESTER OF WOOD ROSIN
ISOPROPYL CITRATES
OXYSTEARIN
POLYDIMETHYLSILOXANE
POLYETHYLENE GLYCOL
PROPYLENE GLYCOL ESTERS OF
FATTY ACIDS
STANNOUS CHLORIDE
STEARYL CITRATE
SUCROSE ACETATE ISOBUTYRATE
THIODIPROPIONATES
TRIETHYL CITRATE

Max Level
10 mg/kg

Canned or bottled (pasteurized)

vegetable nectar
INS
150c
150d

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Step/Yr
8 / 1999

Concentrate (liquid or solid) for fruit

juice

14.1.3.2

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

Fruit and vegetable juices

INS
900a

Additive
POLYDIMETHYLSILOXANE

INS
304, 305
150c

Step/Yr
8 / 2001
8 / 1999

150d
459

8 / 1999
8 / 2001

242

8 / 1999

385, 386
143

8 / 2001
8 / 1999

236
310

8 / 2001
8 / 2001

445
384

8 / 1999
8 / 2001

387
900a

8 / 1998
8 / 1999

1521

8 / 2001

477

8 / 2001

512

8 / 2001

484

8 / 1999

444
388, 389

8 / 1999
8 / 1999

1505

8 / 1999

Max Level
1000 mg/kg
GMP
GMP
500 mg/kg
250 mg/kg
200 mg/kg
100 mg/kg
100 mg/kg
1000 mg/kg
150 mg/kg
200 mg/kg
250 mg/kg
20 mg/kg
1000 mg/kg
500 mg/kg
20 mg/kg
500 mg/kg
500 mg/kg
1000 mg/kg
200 mg/kg

Comments
Notes 10 & 15

Note 18
Note 21
Note 25
Note 15

Note 43

Notes 15 & 46

Page 25 of 32

GSFA - TABLE TWO

Food Category No.

14.1.4.3

Additive
FERRIC AMMONIUM CITRATE
POLYVINYLPYRROLIDONE

Food Category No.

Food Category No.

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
FAST GREEN FCF

INS
901

Step/Yr
8 / 2001

902
903

8 / 2001
8 / 2001

242
385, 386

8 / 1999
8 / 2001

904

8 / 2001

Comments
Note 23

Max Level
GMP
GMP
GMP
250 mg/kg
35 mg/kg
GMP

Comments
Note 108
Note 108
Note 108
Notes 2 & 18
Note 21
Note 108

Beer and malt beverages

INS
150c

Step/Yr
8 / 1999

150d
900a

8 / 1999
8 / 1999

1201

8 / 1999

Max Level
GMP
GMP
10 mg/kg
10 mg/kg

Comments

Note 36

Cider and perry

150c

Step/Yr
8 / 1999

150d
900a

8 / 1999
8 / 1999

1201

8 / 1999

14.2.3.3

Max Level
GMP
GMP
10 mg/kg
2 mg/kg

Comments

Note 36

Fortified wine and liquor wine

INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

14.2.4

Max Level
GMP
GMP

Comments

Wines (other than grape)

INS
150c
150d

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Max Level
10 mg/kg
500 mg/kg

Coffee, coffee substitutes, tea, herbal

infusions, and other hot cereal and
grain beverages, excluding cocoa

INS

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

Food Category No.

8 / 1999

14.2.2

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
POLYDIMETHYLSILOXANE
POLYVINYLPYRROLIDONE

Food Category No.

1201

14.2.1

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
POLYDIMETHYLSILOXANE
POLYVINYLPYRROLIDONE

Food Category No.

Step/Yr
8 / 1999

14.1.5

Additive
BEESWAX, WHITE AND YELLOW
CANDELILLA WAX
CARNAUBA WAX
DIMETHYL DICARBONATE
EDTAs
SHELLAC

Food Category No.

Concentrates (liquid or solid) for drinks

INS
381

14.2.6

Step/Yr
8 / 1999
8 / 1999

Max Level
GMP
GMP

Comments

Spirituous beverages containing more

than 15% alcohol
INS
150c
150d

Step/Yr
8 / 1999
8 / 1999

143

8 / 1999

Max Level
GMP
GMP
100 mg/kg

Comments

Page 26 of 32

GSFA - TABLE TWO

Food Category No.

14.2.7

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
FAST GREEN FCF
GLYCEROL ESTER OF WOOD ROSIN
POLYDIMETHYLSILOXANE

Aromatized alcoholic beverages (e.g.,

beer, wine and spiritous cooler-type
beverages, low alcoholic refreshers)
INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

143

8 / 1999

445
900a

8 / 1999
8 / 1999

Max Level
GMP
GMP
100 mg/kg
60 mg/kg
10 mg/kg

Comments

Page 27 of 32

GSFA - TABLE TWO

Food Category No.

15.0

Additive
BEESWAX, WHITE AND YELLOW
CANDELILLA WAX
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV
CARNAUBA WAX
GALLATE, PROPYL
SHELLAC
THIODIPROPIONATES

Food Category No.

Additive
ASCORBYL ESTERS

Step/Yr
8 / 2001

902
150c

8 / 2001
8 / 1999

150d
903

8 / 1999
8 / 2001

310
904

8 / 2001
8 / 2001

388, 389

8 / 1999

15.1

304, 305

15.2

Max Level
GMP
GMP
GMP
GMP
GMP
200 mg/kg
GMP
200 mg/kg

Comments
Note 3
Note 3

Note 3
Note 15
Note 3
Note 46

Snacks - potato, cereal, flour or starch

based (from roots and tubers, pulses
and legumes)
INS

Additive
ASCORBYL ESTERS

Food Category No.

Ready-to-eat savouries
INS
901

Step/Yr
8 / 2001

Max Level
200 mg/kg

Comments
Note 10

Processed nuts, including covered nuts

and nut mixtures (with e.g., dried fruit)
INS
304, 305

Step/Yr
8 / 2001

Max Level
200 mg/kg

Comments
Note 10

Page 28 of 32

GSFA - TABLE TWO

Food Category No.

Additive
CARAMEL COLOUR, CLASS III
CARAMEL COLOUR, CLASS IV

16.0

Composite foods - foods that could not

be placed in categories 01 - 15
INS
150c

Step/Yr
8 / 1999

150d

8 / 1999

Max Level
1000 mg/kg
1000 mg/kg

Comments

Page 29 of 32

GSFA - TABLE TWO

Notes to the Comments for the General Standard for Food Additives - Provisions
th
Adopted at Step 8 (as of 24 CAC)
Notes in bold apply to the adopted provisions.
Note 1: As adipic acid
Note 2: On dry ingredient, dry weight, dry mix or concentrate basis.
Note 3: Surface treatment.
Note 4: For decoration, stamping, marking or branding the product.
Note 5: Used in raw materials for manufacture of the finished food.
Note 6: As aluminium.
Note 7: Use level not in finished food.
Note 8: As bixin.
Note 9: As total bixin or norbixin.
Note 10: As ascorbyl stearate.
Note 11: Flour basis.
Note 12: Carryover from flavouring substances.
Note 13: As benzoic acid.
Note 14: Served at greater than 5-fold dilution.
Note 15: Fat or oil basis.
Note 16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish.
Note 17: As cyclamic acid.
Note 18: Added level; residue not detected in ready-to-eat food.
Note 19: Used in cocoa fat; use level on ready-to-eat basis.
Note 20: On total amount of stabilizers, thickeners and/or gums.
Note 21: As anhydrous calcium disodium EDTA.
Note 22: For use in smoked fish products only.
Note 23: As iron.
Note 24: As anhydrous sodium ferrocyanide.
Note 25: As formic acid.
Note 26: For use in baking powder only.
Note 27: As p-hydroxybenzoic acid.
Note 28: ADI conversion: if a typical preparation contains 0.025 g/U, then the ADI of 33,000 U/kg bw
becomes:
[(33000 U/kg bw) x (0.025 g/U) x (1 mg/1000 g)] = 0.825 mg/kg bw
Note 29: Reporting basis not specified.
Note 30:As residual NO 3 ion.
Note 31: Of the mash used.
Note 32: As residual NO 2 ion.
Note 33: As phosphorus.
Note 34: Anhydrous basis.
Note 35: Except for use in special formula at 20,000 mg/kg.
Note 36: Residual level.
Note 37: As weight of nonfat milk solids.
Note 38: Level in creaming mixture.
Note 39: Only when product contains butter or other fats and oils.
Note 40: Except for use in special formula at 200 mg/kg.

Page 30 of 32

GSFA - TABLE TWO

Note 41: Use in breading or batter coatings only.

Note 42: As sorbic acid
Note 43: As tin.
Note 44: As residual SO 2.
Note 45: As tartaric acid.
Note 46: As thiodipropionic acid.
Note 47: On egg yolk weight, dry basis.
Note 48: For olives only.
Note 49: For use on citrus fruits only.
Note 50: For use in fish roe only.
Note 51: For use in herbs and salt substitutes only.
Note 52: For use in butter only.
Note 53: For use in coatings only.
Note 54: For use in dried products only.
Note 55: Added level.
Note 56: Provided starch is not present.
Note 57: GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.
Note 58: As calcium.
Note 59: Use as packing gas.
Note 60: If used as a carbonating agent, the CO 2 in the finished wine shall not exceed 39.2 mg/kg.
Note 61: For use in minced fish only.
Note 62: As copper.
Note 63: On amount of dairy ingredients.
Note 64: Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis.
Note 65: Carryover from nutrient preparations.
Note 66: As formaldehyde. For use in provolone cheese only.
Note 67: Carryover from use in casings.
Note 68: For use in natural mineral waters only.
Note 69: Use as carbonating agent.
Note 70: As the acid.
Note 71: Calcium, potassium and sodium salts only.
Note 72: Ready-to-eat basis.
Note 73: Except whole fish.
Note 74: Use level for deep orange coloured cheeses; 25 mg/kg for orange coloured cheeses; 10 mg/kg for
normal coloured cheeses.
Note 75: Use in milk powder for vending machines only.
Note 76: Use in potatoes only.
Note 77: As mono-isopropyl citrate.
Note 78: For use in tocino (fresh, cured sausage) only.
Note 79: For use on nuts only.
2
Note 80: Equivalent to 2 mg/dm surface application to a maximum depth of 5 mm.

Page 31 of 32

GSFA - TABLE TWO

2

Note 81: Equivalent to 1 mg/dm surface application to a maximum depth of 5 mm.

Note 82: For use in shrimp; 6000 mg/kg for Crangon crangon and Crangon vulgaris.
Note 83: For use in sauce only.
Note 84: For use in special formula at 10,000 mg/kg.
Note 85: Excluding use in surimi and fish roe products at 500 mg/kg.
Note 86: Use in whipped dessert toppings other than cream only.
Note 87: Treatment level.
Note 88: Carryover from the ingredient.
Note 89: Except for use in dried tangle (KONBU) at 150 mg/kg.
Note 90: For use in milk-sucrose mixtures used in the finished product.
Note 91: For use in special formula only.
Note 92: On the weight of the protein before re-hydration.
Note 93: Except natural wine produced from Vitis Vinifera grapes.
Note 94: For use in loganiza (fresh, uncured sausage) only.
Note 95: For use in surimi and fish roe products only.
Note 96: Carryover from use in fats.
Note 97: In cocoa and chocolate products.
Note 98: For dust control.
Note 99: For use in fish fillets and minced fish only.
Note 100: For use as a dispersing agent in dill oil used in the final food.
Note 101: Level based on the maximum recommended daily dose of 475 mg/dose, assuming one 600 mg
tablet is consumed per day.
Note 102: For use as a surfactant or wetting agent for colours in the food.
Note 103: Except for use in special white wines at 400 mg/kg.
Note 104: Maximum 5000 mg/kg residue in bread and yeast-leavened bakery products.
Note 105: Except for use in dried gourd strips (KAMPYO) at 5000 mg/kg.
Note 106: Except for use in Dijon mustard at 500 mg/kg.
Note 107: Except for use in concentrated grape juice for home wine making at 2000 mg/kg.
Note 108: For use on coffee beans only.
6
Note 109: Use level reported as 25 lbs/1000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (10 mg/kg) =
3000 mg/kg
Note 110: For use in frozen French fried potatoes only.
Note 111: For use in dipping solution only.
Note 112: For use in grated cheese only.
Note 113: Excluding butter.
Note 114: Excluding cocoa powder.
Note 115: Except for use in special formula at 12,000 mg/kg.
Note 116: For use in doughs only.
Note 117: Except for use in loganiza (fresh, uncured sausage) at 1000 mg/kg.
Note 118: Except for use in tocino (fresh, cured sausage) at 1000 mg/kg.

Page 32 of 32

CODEX STAN 192 Table 3

Page 1 of 6

Table 3:
Additives Permitted for Use in Food in General, Unless otherwise Specified, in Accordance
with GMP
INS No.
260
472a
1422
1414
1401
406
400
1402
1100
1100
1100
1100
1100
1100
559
264
403
503i
510
380
503ii
527
328
300
162
1403
1101iii
263
404
556
302
170i
509
333
578
623
629
526
633
327
352ii

Additive
Acetic acid
Acetic and fatty acid esters of glycerol
Acetylated distarch adipate
Acetylated distarch phosphate
Acid treated starch
Agar
Alginic acid
Alkaline treated starch
Alpha-amylase (aspergillus oryzae var.)
Alpha-amylase (bacillus megaterium expressed in b. Subtilis)
Alpha-amylase (bacillus stearothermophilus expressed in b. Subtilus)
Alpha-amylase (bacillus stearothermophilus)
Alpha-amylase (bacillus subtilus)
Alpha-amylase (carbohydrase) (bacillus licheniformis)
Aluminium silicate
Ammonium acetate
Ammonium alginate
Ammonium carbonate
Ammonium chloride
Ammonium citrate
Ammonium hydrogen carbonate
Ammonium hydroxide
Ammonium lactate
Ascorbic acid
Beet red
Bleached starch
Bromelain
Calcium acetate
Calcium alginate
Calcium aluminium silicate
Calcium ascorbate
Calcium carbonate
Calcium chloride
Calcium citrate
Calcium gluconate
Calcium glutamate, Dl-LCalcium guanylate, 5'Calcium hydroxide
Calcium inosinate, 5'Calcium lactate
Calcium malate, D, L-

CODEX STAN 192 Table 3

529
282
634
552
516
150a
290
410
407
140
1001
330
472c
424
1400
628
632
627
631
635
1412
1405
315
968
462
467
297
458
418
575
1102
620
422
626
412
414
507
463
1442
464
1440
630
1202
953
416

Calcium oxide
Calcium propionate
Calcium ribonucleotides, 5'Calcium silicate
Calcium sulphate
Caramel colour, class 1
Carbon dioxide
Carob bean gum
Carrageenan
Chlorophylls
Choline salts
Citric acid
Citric and fatty acid esters of glycerol
Curdlan
Dextrins, white and yellow, roasted starch
Dipotassium guanylate, 5'Dipotassium inosinate, 5'Disodium guanylate, 5'Disodium inosinate, 5'Disodium ribonucleotides, 5'Distarch phosphate
Enzyme treated starch
Erythorbic acid
Erythritol
Ethyl cellulose
Ethyl hydroxyethyl cellulose
Fumaric acid
Gamma cyclodextrin
Gellan gum
Glucono delta-lactone
Glucose oxidase (aspergillus niger, var.)
Glutamic acid, LGlycerol
Guanylic acid, 5'Guar gum
Gum arabic
Hydrochloric acid
Hydroxypropyl cellulose
Hydroxypropyl distarch phosphate
Hydroxypropyl methyl cellulose
Hydroxypropyl starch
Inosinic acid, 5'Insoluble polyvinylpyrrolidone
Isomalt
Karaya gum

Page 2 of 6

CODEX STAN 192 Table 3

425
270
472b
966
322
1104
1104
504i
511
580
625
504ii
528
329
530
553i
296
965
421
461
465
460i
471
624
622
621
1410
941
942
1404
1101ii
440
1413
1200
964
261
402
303
501i
508
332i
577
501ii
351i
525

Konjac flour
Lactic acid
Lactic and fatty acid esters of glycerol
Lactitol
Lecithin
Lipase (animal sources)
Lipase (aspergillus oryzae, var.)
Magnesium carbonate
Magnesium chloride
Magnesium gluconate
Magnesium glutamate, Dl-LMagnesium hydrogen carbonate
Magnesium hydroxide
Magnesium lactate, D,LMagnesium oxide
Magnesium silicate (synthetic)
Malic acid, D,LMaltitol (including maltitol syrup)
Mannitol
Methyl cellulose
Methyl ethyl cellulose
Microcrystalline cellulose
Mono- and diglycerides
Monoammonium glutamate, LMonopotassium glutamate, LMonosodium glutamate, LMonostarch phosphate
Nitrogen
Nitrous oxide
Oxidized starch
Papain
Pectins (amidated and non-amidated)
Phosphated distarch phosphate
Polydextroses
Polyglycitol syrup
Potassium acetates
Potassium alginate
Potassium ascorbate
Potassium carbonate
Potassium chloride
Potassium dihydrogen citrate
Potassium gluconate
Potassium hydrogen carbonate
Potassium hydrogen malate, D, LPotassium hydroxide

Page 3 of 6

CODEX STAN 192 Table 3

326
351ii
283
515
460ii
407a
944
280
1100i
470
470
551
262i
401
554
301
500i
466
469
331i
316
365
576
500ii
350i
524
325
350ii
281
500iii
514
420
1420
1450
553iii
417
472f
957
171
413
1518
380
332ii
331iii
415
967

Page 4 of 6

Potassium lactate (solution)

Potassium malate, D, LPotassium propionate
Potassium sulphate
Powdered cellulose
Processed eucheuma seaweed
Propane
Propionic acid
Protease (aspergillus oryzae var.)
Salts of myristic, palmitic and stearic acids (ammonium, calcium, potassium, sodium)
Salts of oleic acids (calcium, potassium, sodium)
Silicon dioxide (amorphous)
Sodium acetate
Sodium alginate
Sodium aluminosilicate
Sodium ascorbate
Sodium carbonate
Sodium carboxymethyl cellulose
Sodium carboxymethyl cellulose, enzymatically hydrolyzed
Sodium dihydrogen citrate
Sodium erythorbate
Sodium fumarate
Sodium gluconate
Sodium hydrogen carbonate
Sodium hydrogen malate, D, LSodium hydroxide
Sodium lactate (solution)
Sodium malate, D, LSodium propionate
Sodium sesquicarbonate
Sodium sulfate
Sorbitol (including sorbitol syrup)
Starch acetate
Starch sodium octenylsuccinate
Talc
Tara gum
Tartaric, acetic and fatty acid esters of glycerol (mixed)
Thaumatin
Titanium dioxide
Tragacanth gum
Triacetin
Triammonium citrate
Tripotassium citrate
Trisodium citrate
Xanthan gum
Xylitol

CODEX STAN 192 Table 3 - Annex

Page 5 of 6

ANNEX TO TABLE 3
FOOD CATEGORIES OR INDIVIDUAL FOOD ITEMS EXCLUDED FROM THE
GENERAL CONDITIONS OF TABLE THREE
The use of additives listed in Table Three in the following foods is governed by the provisions in Tables
One and Two.
CATEGORY
NUMBER

FOOD CATEGORY

01.1.1

Milk and buttermilk

01.2

Fermented and renneted milk products (plain) excluding food category 01.1.2
(dairy based drinks)

01.4.1

Pasteurized cream

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

02.1

Fats and oils essentially free from water

02.2.1.1

Butter and concentrated butter (Only butter)

04.1.1

Fresh fruit

04.1.1.2

Surface treated fruit

04.1.1.3

Peeled or cut fruit

04.2.1

Fresh vegetables

04.2.1.2

Surface treated vegetables

04.2.1.3

Peeled or cut vegetables

4.2.2.1

Frozen vegetables

06.1

Whole, broken or flaked grain, including rice

06.2

Flours and starches

06.4

Pastas and noodles (Only dried products)

08.1.1

Fresh meat, poultry and game, whole pieces or cuts

08.1.2

Fresh meat, poultry and game, comminuted

09.1

Fresh fish and fish products, including mollusks, crustaceans and echinoderms

09.2

Processed fish and fish products, including mollusks, crustaceans and echinoderms

10.1

Fresh eggs

10.2.1

Liquid egg products

10.2.2

Frozen egg products

11.1

White and semi-white sugar (sucrose or saccharose), fructose, glucose (dextrose), xylose;
sugar solutions and syrups, also (partially) inverted sugars, including molasses, treacle and
sugar toppings

11.2

Other sugars and syrups (e.g., brown sugar and maple syrup)

CODEX STAN 192 Table 3 - Annex

Page 6 of 6

11.3

Honey

12.1

Salt

12.2

Herbs, spices, seasoning (including salt substitutes) and condiments (Only herbs and salt
substitutes)

12.8

Yeast

13.1

Infant formulae and follow-on formulae

13.2

Foods for young children (weaning foods)

14.1.1.1

Natural mineral waters and source waters (Only natural mineral waters)

14.1.2.1

Canned or bottled (pasteurized) fruit juice

14.1.2.3

Concentrates (liquid and solid) for fruit juice

14.1.3.1

Canned or bottled (pasteurized) fruit nectar

14.1.3.3

Concentrates (liquid and solid) for fruit nectar

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal beverages, excluding
cocoa

14.2.3

Wines

CODEX STAN 193

Page 1 of 20

CODEX GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOODS

CODEX STAN 193-1995 (Rev.1-1997) 1
1.

PREAMBLE

1.1

SCOPE

This Standard contains the main principles and procedures which are used and recommended by the Codex
Alimentarius in dealing with contaminants and toxins in foods and feeds, and lists the maximum levels of
contaminants and natural toxicants in foods and feeds which are recommended by the CAC to be applied to
commodities moving in international trade.
1.2

DEFINITION OF TERMS

1.2.1

General

The definitions for the purpose of the Codex Alimentarius, as mentioned in Volume 1, are applicable to the
GSC and only the most important ones are repeated here. Some new definitions are introduced, where this
seems warranted to obtain optimal clarity. When reference is made to foods, this also applies to animal feed,
in those cases where this is appropriate.
1.2.2

Contaminant

Volume 1 of the Codex Alimentarius defines a contaminant as follows:

"Any substance not intentionally added to food, which is present in such food as a result of the production
(including operations carried out in crop husbandry, animal husbandry and veterinary medicine), manufacture,
processing, preparation, treatment, packing, packaging, transport or holding of such food or as a result of
environmental contamination. The term does not include insect fragments, rodent hairs and other extraneous
matter".
This standard applies to any substance that meets the terms of the Codex definition for a contaminant,
including contaminants in feed for food-producing animals, except:

1)

Contaminants having only food quality significance, but no public health significance, in the
food(s).

2)

Pesticide residues, as defined by the Codex definition that are within the terms of reference
of the CCPR. Pesticide residues arising from pesticide uses not associated with food
production may be considered for inclusion in the General Standard for Contaminants if not
dealt with by the CCPR.

3)

Residues of veterinary drugs, as defined by the Codex definition, that are within the terms of
reference of the CCRVDF.

The Preamble to the Codex General Standard for Contaminants and Toxins in Foods was adopted by the 21st
Session of the Codex Alimentarius Commission in July 1995. Annexes I-III, the introduction to Annex IV and Annex V
were adopted by the Commission at its 22nd Session, 1997. Annex IV-A and Annex IV-B concerning the Annotated List
of Contaminants and Toxins have still to be developed.

CODEX STAN 193

1.2.3

Page 2 of 20

4)

Microbial toxins, such as botulinum toxin and staphylococcus enterotoxin, and

microorganisms that are within the terms of reference of the CCFH.

5)

Processing aids (that by definition are intentionally added to foods).

Natural toxins included in this standard

The Codex definition of a contaminant implicitly includes naturally occurring toxicants such as are produced
as toxic metabolites of certain microfungi that are not intentionally added to food (mycotoxins).
Microbial toxins that are produced by algae and that may be accumulated in edible aquatic organisms such as
shellfish (phycotoxins) are also included in this standard. Mycotoxins and phycotoxins are both subclasses of
contaminants.
Inherent natural toxicants that are implicit constituents of foods resulting from a genus, species or strain
ordinarily producing hazardous levels of a toxic metabolite(s), i.e. phytotoxins are not generally considered
within the scope of this standard. They are, however, within the terms of reference of the CCFAC and will
be dealt with on a case by case basis.
1.2.4

Maximum level and related terms

The Codex maximum level (ML) for a contaminant in a food or feed commodity is the maximum
concentration of that substance recommended by the CAC to be legally permitted in that commodity.
A Codex guideline level (GL) is the maximum level of a substance in a food or feed commodity which is
recommended by the CAC to be acceptable for commodities moving in international trade. When the GL is
exceeded, governments should decide whether and under what circumstances the food should be distributed
within their territory or jurisdiction. 2
1.3

GENERAL PRINCIPLES REGARDING CONTAMINANTS IN FOODS

1.3.1

General

Foods and feeds can become contaminated by various causes and processes. Contamination generally has a
negative impact on the quality of the food or feed and may imply a risk to human or animal health.
Contaminant levels in foods shall be as low as reasonably achievable. The following actions may serve to
prevent or to reduce contamination of foods and feeds:

preventing food contamination at the source, e.g. by reducing environmental pollution.

applying appropriate technology in food production, handling, storage, processing and

packaging.

applying measures aimed at decontamination of contaminated food or feed and measures to

prevent contaminated food or feed to be marketed for consumption.

Because the CAC has decided that the preferred format of a Codex standard in food or feed is a maximum level,
the present existing or proposed guideline levels shall be reviewed for their possible conversion to a maximum level.

CODEX STAN 193

Page 3 of 20

To ensure that adequate action is taken to reduce contamination of food and feed a Code of Practice shall be
elaborated comprising source related measures and Good Manufacturing Practice as well as Good
Agricultural Practice in relation to the specific contamination problem.
The degree of contamination of foods and feeds and the effect of actions to reduce contamination shall be
assessed by monitoring, survey programs and more specialized research programs, where necessary.
When there are indications that health hazards may be involved with consumption of foods that are
contaminated, it is necessary that a risk assessment is made. When health concerns can be substantiated, a
risk management policy must be applied, based on a thorough evaluation of the situation. Depending on the
assessment of the problems and the possible solutions, it may be necessary to establish maximum levels or
other measures governing the contamination of foods. In special cases, it may also have to be considered to
give dietary recommendations, when other measures are not sufficiently adequate to exclude the possibility of
hazards to health.
National measures regarding food contamination should avoid the creation of unnecessary barriers to
international trade in food or feed commodities. The purpose of the Codex General Standard for
Contaminants in Food is to provide guidance about the possible approach of the contamination problem and to
promote international harmonization through recommendations which may help to avoid the creation of trade
barriers.
For all contaminants, which may be present in more than one food or feed item, a broad approach shall be
applied, taking into account all relevant information that is available, for the assessment of risks and for the
development of recommendations and measures, including the setting of maximum levels.
1.3.2

Principles for establishing maximum levels in foods and feeds

Maximum levels shall only be set for those foods in which the contaminant may be found in amounts that are
significant for the total exposure of the consumer. They shall be set in such a way that the consumer is
adequately protected. At the same time the technological possibilities to comply with maximum levels shall
be taken into account. The principles of Good Manufacturing Practice, Good Veterinary Practice and Good
Agricultural Practice shall be used. Maximum levels shall be based on sound scientific principles leading to
levels which are acceptable worldwide, so that international trade in these foods is facilitated. Maximum
levels shall be clearly defined with respect to status and intended use.
I.3.3

Specific criteria

The following criteria shall (not preventing the use of other relevant criteria) be considered when developing
recommendations and making decisions in connection with the Codex General Standard for Contaminants in
Food: (Further details about these criteria are given in Annex I).
Toxicological information
identification of the toxic substance(s)
metabolism by humans and animals, as appropriate
toxicokinetics and toxicodynamics
information about acute and long term toxicity and other relevant toxicity
integrated toxicological expert advice regarding the acceptability and safety of intake levels
of contaminants, including information on any population groups which are specially
vulnerable
Analytical data
validated qualitative and quantitative data on representative samples

CODEX STAN 193

Page 4 of 20

appropriate sampling procedures

Intake data
presence in foods of dietary significance for the contaminant intake
presence in foods that are widely consumed
food intake data for average and most exposed consumer groups
results from total diet studies
calculated contaminant intake data from food consumption models
data on intake by susceptible groups
Fair trade considerations
existing or potential problems in international trade
commodities concerned moving in international trade
information about national regulations, in particular on the data and considerations on which
these regulations are based
Technological cons iderations
information about contamination processes, technological possibilities, production and
manufacturing practices and economic aspects related to contaminant level management and
control.
Risk assessment and risk management considerations
risk assessment
risk management options and considerations
consideration of possible maximum levels in foods based on the criteria mentioned above.
consideration of alternative solutions
1.4
CODEX PROCEDURE FOR ESTABLISHING STANDARDS FOR CONTAMINANTS IN
FOOD
1.4.1

General

The Procedure for the elaboration of Codex Standards, as contained in the Procedural Manual, is applicable.
Further details are mentioned here regarding the procedure to be followed and the criteria for decision
making, in order to clarify and to facilitate the process of the elaboration of Codex Standards for
contaminants.
1.4.2

Procedure for preliminary discussion about contaminants in the CCFAC

Suggestions for new contaminants or new contaminant/commodity combinations to be discussed in the

CCFAC and to be included in the GSC may be raised by delegates or by the secretariat. An initial discussion
may be held based on oral contributions, but preferably on the basis of a note containing relevant and
adequate information. For a satisfactory preliminary review the following information is essential:
1)

Identification of the contaminant and concise information about the background of the
problem.

2)

Indications about the availability of toxicological information and analytical and intake data,
including references.

3)

Indications about (potential) health problems.

CODEX STAN 193

Page 5 of 20

4)

Indications about existing and expected barriers to international trade.

5)

Information about technological possibilities and economic aspects related to the

management of the contaminant problem in food.

6)

Preferably a proposal for action by the CCFAC.

When a delegation wishes that the Committee shall consider a request for action concerning a specific
contaminant this delegation shall, as far as possible, supply information as stated above to serve as the basis
for a preliminary review and request the Secretariat to include the matter on the agenda of the next meeting
of the Committee.
1.4.3

Procedure for risk management decisions in the CCFAC regarding contaminants

An evaluation by JECFA of the toxicological and of other aspects of a contaminant and subsequent
recommendations regarding the acceptable intake and regarding maximum levels in foods shall be the main
basis for decisions to be discussed by the CCFAC. In the absence of recommendations by JECFA, decisions
may be taken by CCFAC when sufficient information from other sources is available to the Committee and
the matter is considered urgent.
The CCFAC procedure for risk management decisions is further described in Annex II.
1.5

FORMAT OF THE STANDARD FOR CONTAMINANTS IN FOODS

The General Standard for Contaminants in Foods contains two types of presentation for the Standards:
Schedule I in which the standards are listed per contaminant in the various food categories, and Schedule II
in which the contaminant standards are presented per food (category).
The format of the presentation is according to the provisions described in the Procedural Manual, in so far
they are applicable. In order to obtain maximal clarity, explanatory notes shall be added where appropriate.
The format contains all elements necessary for full understanding of the meaning, background, application
and scope of the standards and contains references to the relevant documents and discussion reports on
which the standard is based.
A full description of the format is given in Annex III.
The listing of the Codex Standards for the different contaminants may be according to a numbering system
for contaminants (see Annex IV). The Codex standards are summarized in a list of contents, and an
alphabetical listing of the contaminants shall be added for easy reference.
For each session of the CCFAC, a working document shall be prepared in which the complete list of Codex
Standards for contaminants in foods (both proposed and agreed) is presented in the form of Schedule I.
The list of Codex contaminant standards for individual foods or food categories shall be presented according
to an agreed food categorization system. See Annex V.
1.6

REVIEW AND REVISION OF THE STANDARD

The contaminant provisions for this Standard shall be reviewed on a regular basis and revised as necessary in
the light of revisions of toxicological advice by JECFA or of changed risk management views, residue
management possibilities, scientific knowledge or other important relevant developments.
Specific attention shall be given to the review of existing Maximum Levels and Guideline Levels and to their
possible conversion to Maximum Levels.

CODEX STAN 193 Annex I

Page 6 of 20

ANNEX I
CRITERIA FOR THE ESTABLISHMENT OF MAXIMUM LEVELS IN FOODS
Introduction
In this Annex criteria are mentioned regarding information which is considered necessary for evaluating
contaminant problems in foods and for the establishment of maximum levels. It is therefore important that
these criteria are taken into account when information is supplied to JECFA and/or to the CCFAC.
The criteria mentioned here are elaborated in more detail than in section I.3.3. of the Preamble. Only those
aspects are mentioned that need further clarification, so criteria or aspects that are not mentioned here should
not be ruled out in the evaluation process.
Toxicological information
Integrated toxicological expert advice regarding a safe/tolerable intake level of a contaminant is
essential when decisions about maximum levels in foods are considered. A recommendation from JECFA
regarding the maximum allowable or tolerable intake, based on a full evaluation of an adequate toxicological
data base, shall be the main basis for decisions by CCFAC. In urgent cases, it may be possible to rely on
less developed evaluations from JECFA or on toxicological expert advice from other international or national
bodies.
When toxicological information is presented in relation to proposals for maximum levels for contaminants in
foods, indications are desirable about the following aspects:
-

identification of the toxic substance(s)

metabolism in humans and animals, as appropriate
toxicokinetics and toxicodynamics
information about acute and long term toxicity in animals and humans, including
epidemiological data on humans and other relevant toxicity data
conclusions and advice of toxicological expert(s) (groups), with references, including
information on specially vulnerable population groups or animals.

Analytical data
Validated qualitative and quantitative analytical data on representative samples should be supplied.
Information on the analytical and sampling methods used and on the validation of the results is desirable. A
statement on the representativity of the samples for the contamination of the product in general (e.g. on a
national basis) should be added. The portion of the commodity that was analyzed and to which the
contaminant content is related should be clearly stated and preferably should be equivalent to the definition of
the commodity for this purpose or to existing related residue regulation.
Appropriate sampling procedures should be applied. Special attention to this aspect is necessary in the
case of contaminants that may be unequally distributed in the product (e.g. mycotoxins in some commodities).
Intake data
It is desirable to have information about the contaminant concentrations in those foods or food groups that
(together) are responsible for at least half and preferably 80% or more of the total dietary intake of the
contaminant, both for average consumers and for high consumers.

CODEX STAN 193 Annex I

Page 7 of 20

Information about the presence of the contaminant in foods that are widely consumed (staple foods) is
desirable in order to be able to make a satisfactory assessment of the contaminant intake and of risks
associated with food trade.
Food consumption data for average, most exposed and susceptible consumer groups are desirable for
evaluations of (potential) intake of contaminants. This problem, however, has to be addressed differently on
a national and on an international scale. It is therefore important to have information about both average and
high consumption patterns regarding a wide scale of foodstuffs, so that for every contaminant the most
exposed consumer groups may be identified. Detailed information about high consumption patterns is
desirable, both regarding group identification criteria (e.g. age or sex differences, vegetarian or regional
dietary customs, etc.) and statistical aspects.
Dietary intake of contaminants: Reference is made to the Guidelines for the study of dietary intake of
chemical contaminants (WHO). It is important to supply all relevant details, such as the type of study
(duplicate diet, total diet or market basket study, selective study), and statistical details. Calculated
contaminant intake data from food consumption models may also be useful. When results about food groups
and about effects of preparation and cooking etc. are available, these should also be supplied.
Fair trade considerations
Existing, expected or potential problems in international trade: In order to assess the urgency of a
problem to be discussed by CCFAC it is important to have information about the magnitude of existing or
expected problems, both regarding the amount and the source of the food or feed that is at stake and the
concerned parties and economic aspects involved. Potential problems should also be indicated.
Foods concerned moving in international trade: The main exporting and importing countries for
commodities which are involved in the issue should be identified and it is essential that information is available
about contaminant concentrations in the commodities originating from the main exporting countries.
Information about national regulations: It is desirable that details are made available by countries
(especially the main exporting and importing countries) about their national regulations regarding the
contaminant in question, in particular on the data and the considerations on which these regulations are based.
For a good evaluation of the problem it is essential that not only the data base is clear, but also the risk
assessment and risk management policy which is used for making decisions regarding maximum levels in
foods.
Technological considerations
Information about the source of the contaminant and the way in which the food is contaminated, possibly
including information, if it is available, about contamination being present in parts only of the product, is
essential for assessing the possibilities to control the contamination process and to be able to guarantee a
desired product quality. Where possible Source-related measures should be proposed.
Good
Manufacturing Practice (GMP) and/or Good Agricultural Practice (GAP) should also be formulated to
control a contamination problem. When this is possible, maximum levels may be based on GMP or GAP
considerations and may thus be established at a level as low as reasonably achievable. Considerations
regarding the technological possibilities to control a contamination problem, e.g. by cleaning, should also be
taken into account when a primary risk assessment model (theoretical maximum daily intake) shows possible
intakes exceeding the toxicological maximum intake recommendation. In such a case the possibilities of
lower contamination levels need further careful examination. Then a detailed study about all the aspects
involved is necessary, so that decisions about maximum limits can be based on a thorough evaluation of both
the public health arguments and the possibilities and problems to comply with the proposed standard.

CODEX STAN 193 Annex I

Page 8 of 20

Risk assessment and risk management considerations

A tiered approach, involving risk assessment and risk management procedures, is recommended for
developing a consistent policy regarding public health risks related to contaminants in foods.
Risk assessment is defined as the scientific evaluation of the probability of occurrence of known or potential
adverse health effects resulting from human exposure to foodborne hazards. The process consists of the
following steps: hazard identification, hazard characterization, exposure assessment and risk
characterization. (The definition includes quantitative risk assessment, which emphasizes reliance on
numerical expressions of risk, and also qualitative expressions of risk, as well as an indication of the attendant
uncertainties.
The first steps are hazard identification and hazard characterization. Hazard identification is the
identification of known or potential health effects in humans, produced by a contaminant which may be
present in a particular food or group of foods. Hazard characterization is the qualitative and, if possible,
quantitative evaluation of the nature of the adverse effects associated with the food contaminant, including a
dose/response assessment and, when possible, the establishment of a safety standard (ADI, TDI or
comparable toxicological recommendation) for the intake of the contaminant. The exposure assessment is
the qualitative and, when possible, quantitative evaluation of the likely intake of the contaminant via food, as
well as exposure from other sources if relevant. In the risk characterization step, the hazard identification,
hazard characterization and exposure assessment are combined into an estimation of the severity and
occurrence of known or potential health effects likely to occur in a given population, including attendant
uncertainties.
Potential public health risks can be considered to exist when there is evidence that the contaminant intake of
(groups of) consumers may exceed (on a long term basis for long term recommendations) the toxicological
recommendation about the maximum acceptable or tolerable intake level. More specific estimation and
description of the risks will be necessary to deal adequately with cases when intakes exceeding the
toxicological standard occur in practice and cannot easily be reduced. This also applies when it has not been
possible to establish a safe dose level of the contaminant.
Risk management is defined as the process of weighing policy alternatives in the light of the risk
assessment and, if required, to select and implement appropriate control options, including the establishment
and enforcement of maximum levels of contaminants in foods. It is based on adequate risk assessment and
on information about policy options and strategies to deal with contamination problems and involves risk
communication.
Risk communication is the interactive exchange of information and opinions concerning risk among risk
assessors, risk managers and other interested parties. Responsible risk management is based on consistent
application of an appropriate policy regarding the protection of public health, but also involves taking into
account other relevant criteria, such as the available analytical data, the technological possibilities to control
the contamination of products, economic factors and fair trade criteria.
In short, the risk assessment shall establish how many consumers possibly exceed the toxicological standard,
and for how long time and how much, and what this implies as real health risks. Risk management involves,
in a consistent way, deciding what is acceptable in this respect and what is not, to what extent other factors
can be taken into account, and decisions and actions to achieve sufficient public health protection and control
of the contamination.
Risk management decisions may lead to maximum levels for foods. In the process leading to such a decision,
the consequences, costs and benefits should be presented and evaluated in relation to other policy options.

CODEX STAN 193 Annex I

Page 9 of 20

Establishment of maximum levels for contaminants

The establishment of maximum levels of contaminants in foods involves several principles, some of
which have already been mentioned. Briefly stated, the following criteria will help in maintaining a consistent
policy in this matter:
-

MLs shall be set only for those contaminants that present both a significant risk to public health and a
known or expected problem in international trade.

MLs shall be set only for those foods that are significant for the total exposure of the consumer to
the contaminant

MLs shall be set as low as reasonably achievable. Providing it is acceptable from the toxicological
point of view, MLs shall be set at a level which is (slightly) higher than the normal range of variation
in levels in foods that are produced with current adequate technological methods, in order to avoid
undue disruptions of food production and trade. Where possible, MLs shall be based on GMP and/or
GAP considerations in which the health concerns have been incorporated as a guiding principle to
achieve contaminant levels as low as reasonably achievable. Foods that are evidently contaminated
by local situations or processing conditions that can be avoided by reasonably achievable means shall
be excluded in this evaluation, unless a higher ML can be shown to be acceptable from a public
health point of view and appreciable economic aspects are at stake.

Proposals for MLs in products shall be based on data from at least various countries and sources,
encompassing the main production areas/processes of those products, as far as they are engaged in
international trade. When there is evidence that contamination patterns are sufficiently understood
and will be comparable on a global scale, more limited data may be enough.

MLs may be set for product groups when sufficient information is available about the contamination
pattern for the whole group, or when there are other arguments that extrapolation is appropriate.

Numerical values for MLs shall preferably be regular figures in a geometric scale ( 0.01, 0.02, 0.05,
0.1, 0.2, 0.5, 1, 2, 5 etc.), unless this may pose problems in the acceptability of the MLs.

MLs shall apply to representative samples per lot. If necessary, appropriate methods of sampling
shall be specified.

MLs should not be lower than a level which can be analyzed with methods of analysis that can be
readily applied in normal product control laboratories, unless public health considerations necessitate
a lower detection limit which can only be controlled by means of a more elaborate method of
analysis. In all cases, however, a validated method of analysis should be available with which a ML
can be controlled.

The contaminant as it should be analyzed and to which the ML applies should be clearly defined.
The definition may include important metabolites when this is appropriate from an analytical or
toxicological point of view. It may also be aimed at indicator substances which are chosen from a
group of related contaminants.

The product as it should be analyzed and to which the ML applies, should be clearly defined. In
general, MLs are set on primary products. MLs shall in general preferably be expressed as a level
of the contaminant related to the product as it is, on a fresh weight basis. In some cases, however,
there may be valid arguments to prefer expression on a dry weight basis. Preferably the product shall
be defined as it moves in trade, with provisions where necessary for the removal of inedible parts
that might disturb the preparation of the sample and the analysis. The product definitions used by the

CODEX STAN 193 Annex I

Page 10 of 20

CCPR and contained in the Classification of foods and feeds may serve as guidance on this subject;
other product definitions should only be used for specified reasons. For contaminant purposes,
however, analysis and consequently MLs will preferably be on the basis of the edible part of the
product.
For fat soluble contaminants which may accumulate in animal products, provisions should be applied
regarding the application of the ML to products with various fat content (comparable to the
provisions for fat soluble pesticides).
-

Guidance is desirable regarding the possible application of MLs established for primary products to
processed products and multi-ingredient products. When products are concentrated, dried or diluted,
use of the concentration or dilution factor is generally appropriate in order to be able to obtain a
primary judgement of the contaminant levels in these processed products. The maximum
contaminant concentration in a multi-ingredient food can likewise be calculated from the composition
of the food. Information regarding the behaviour of the contaminant during processing (e.g. washing,
peeling, extraction, cooking, drying etc.) is however desirable to give more adequate guidance here.
When contaminant levels are consistently different in processed products related to the primary
products from which they are derived, and sufficient information is available about the contamination
pattern, it may be appropriate to establish separate maximum levels for these processed products.
This also applies when contamination may occur during processing. In general however, maximum
levels should preferably be set for primary agricultural products and may be applied to processed,
derived and multi-ingredient foods by using appropriate factors. When these factors are sufficiently
known, they should be added to the data base about the contaminant and mentioned in connection to
the maximum level in a product.

MLs shall preferably not be set higher than is acceptable in a primary (theoretical maximum intake
and risk estimation) approach of their acceptability from a public health point of view. When this
poses problems in relation to other criteria for establishing MLs, further evaluations are necessary
regarding the possibilities to reduce the contaminant levels, e.g. by improving GAP and/or GMP
conditions. When this does not bring a satisfactory solution, further refined risk assessment and
contaminant risk management evaluations will have to be made in order to try to reach agreement
about an acceptable ML.

Procedure for risk assessment in relation to (proposed) MLs for contaminants

It will be evident that in the case of contaminants, it is more difficult to control food contamination problems
than in the case of food additives and pesticide residues. Proposed MLs will inevitably be influenced by this
situation. In order to promote acceptance of Codex contaminant MLs, it is therefore important that
assessments of the acceptability of those MLs are done in a consistent and realistic way. The procedure
involves assessment of the dietary intake in relation to the proposed or existing MLs and the maximally
acceptable intake from the toxicological point of view.
For pesticide residues, Guidelines (WHO, 1989, revised 1995) have been prepared for predicting the dietary
intake, involving a two-tiered approach with increasingly realistic predictions of intake. In the crude estimate
phase, hypothetical global and cultural diets are used to calculate the theoretical maximum daily intake
(TMDI) (based on proposed or existing MRLs). The best estimate involves the national dietary pattern and
corrections for residue losses during transport, storage, food preparation, for known residue level in foods as
consumed, etc. It is recommended to be cautious in using other than average food consumption values,
although it is considered appropriate to use relevant average food consumption data for identifiable subgroups
of the population. The procedure is used to assess the acceptability of proposed MRLs and to promote
international acceptance of Codex MRLs.

CODEX STAN 193 Annex I

Page 11 of 20

For contaminants and natural toxins in food, essentially the same procedure is used. Food consumption
patterns with a higher intake of critical foods may be used in the intake calculations when this is part of an
accepted national or international health protection and risk management policy. A harmonized approach
using an appropriate intake estimation model that is as realistic as possible is recommended. Calculated data
should where possible always be compared with measured intake data. Proposals for Codex MLs should be
accompanied by intake calculations and risk assessment conclusions regarding their acceptability and use.
Statements from Governments about the (non-acceptance of (proposed) Codex MLs should refer to
specified intake calculations and risk management conclusions which support this position.

CODEX STAN 193 Annex II

Page 12 of 20

ANNEX II
PROCEDURE FOR RISK MANAGEMENT DECISIONS
Introduction
The recommended procedure for risk management decisions in the CCFAC is presented here as a simple
decision scheme based on the main criteria, mentioned in the Preamble, I.4.2. Criterion (1), basic information
about the contaminant (problem) is not further mentioned, because it is considered a prerequisite, without
which no sensible discussion can take place, hazard identification and characterization. Criterion (5),
technological and economic aspects, is an essential tool for making recommendations about the risk
management of the contaminant problem and for developing MLs, and when this information is not adequate,
further data shall be requested. Bearing this in mind, it need not be further mentioned in the decision scheme,
which is shown below. Decisions can be based on the availability of information (- or + or ?) on the
following criteria:
(2a)

Tox

toxicological information,

(3)

PHP

potential health problems,

(2b)

A/In

analytical and intake data,

(4)

TP

international trade problems.

The question mark ? is used in the column PHP, to indicate that only toxicological information is sufficiently
available, or only intake data, so that there is no sufficient basis to decide whether there are potential health
problems. Obviously, in practice there will be many situations which are not so clear cut as it is presented in
the scheme. Information may be considered sufficient by some, and inadequate by others. Decisions will
have to be taken on a case by case basis, considering the criteria mentioned in Annex I. Further
quantification of the criteria for the necessary data base for making decisions may become inevitable when
serious problems are encountered in practice regarding this aspect.
Risk management decision scheme for CCFAC
Case

Criterion

CCFAC Action

(2a)

(2b)

(3)

(4)

Tox

A/In

PHP

TP

1.

Request Tox data/evaluation by JECFA

2.

Request Tox data/evaluation by JECFA, national risk assessment.

In urgent cases, CCFAC statement

3.

Request analytical/intake data

4.

No further action

5.

Request national risk assessment. After evaluation (in urgent

cases, after a preliminary assessment) a CCFAC statement

6.

Development of MLs by CCFAC

7.

Development of MLs by CCFAC, with priority (in urgent cases, if

necessary, temporary MLs)

CODEX STAN 193 Annex IV

Page 13 of 20

ANNEX III
FORMAT OF THE STANDARD
Introduction
The format for Schedule I shall contain the following elements:

Name of the contaminant: symbols, synonyms, abbreviations, scientific descriptions and

identification codes that are commonly used shall be mentioned, too.

Codex number of the contaminant: number according to the list described in Annex IV.

Reference to JECFA meetings (in which the contaminant was discussed).

ADI, TDI, PTWI or similar toxicological intake recommendation: when the situation is complex
a short statement and further references may be necessary here.

Residue definition: definition of the contaminant as it shall be analyzed and to which the maximum
level applies.

List of Codex standards for the contaminant in foods: this list shall be composed of the following
elements, in columns:
-

Classification number of food commodity or food category

Name of food commodity/category
Numerical value of maximum level
Suffix accompanying a ML to specify the application of the ML
Step in Codex procedure (only in CCFAC working documents)
References to documents, including references to source-directed measures or a code of
practice, if appropriate
References to standard criteria for methods of analysis and sampling
Notes/remarks

When appropriate, instead of a maximum level a (note referring to a) statement regarding the contaminant in
the mentioned food (category) may be inserted.
The format of Schedule II shall contain the following elements:

Name of food commodity/category

Classification number of food commodity or food category

List of Codex standards for contaminants in that food commodity/category

This list shall be composed of the following elements, in columns:
Name of the contaminant
Numerical value of maximum level
Step in Codex procedure (only in CCFAC working documents)
References, remarks and notes (shorter than in Schedule I).

Reference to a Code of practice for the food, if appropriate

CODEX STAN 193 Annex IV

Page 14 of 20

ANNEX IV
ANNOTATED LIST OF CONTAMINANTS AND TOXINS
Introduction
In this Annex an annotated list is presented of the contaminants and toxins that are or have been dealt with in
the CCFAC. It does not only encompass the contaminants and toxins for which Codex standards exist or are
being developed, but also those for which further information is sought or about which a Codex decision has
been taken.
The annotated list has the purpose of providing an overview of the situation regarding Codex decisions about
this subject and to give guidance about further actions required. Therefore also relevant information and
references are added to the list. The information shall comprise at least the current situation regarding the
criteria that are important for the decision procedure of the CCFAC.
It is thus an active list, which needs to be regularly updated. In order to provide a structure for it and to
facilitate the filing and retrieval of data, a number is assigned to the contaminants and toxins in the list.
The situation regarding contaminants and toxins is very complex and many substances are or have been the
subject of scientific research and discussion regarding their occurrence in foods and their significance for
human and animal health. On a national level, there are many activities, sometimes implying legal measures
which may affect international trade in foods and feeds. It is obviously important for the CCFAC to take note
of the developments in this field and to consider the necessity of actions. In order to obtain an overview of
the situation, the CCFAC shall develop and maintain a working document in which more comprehensive
information regarding contaminants and toxins in foods is presented in summary form. The document shall
consist of an annotated comprehensive list of contaminants and toxins (Annex IV-A), and a collection of
summarized textual information to the substances on the list, with references (Annex IV-B). Annex IV-A
shall be structured according to a substance categorization system, by which code numbers can be assigned
to the substances on the list, to allow logical and easy filing and presentation of data. This more
comprehensive list shall be the basis for the code numbers which are used in Annex IV.

CODEX STAN 193 Annex V

Page 15 of 20

ANNEX V
FOOD CATEGORIZATION SYSTEM
Introduction
The food categorization system of the Codex General Standard for Contaminants and Toxins in Foods is
constructed to perform the following functions:
It has a logical structure which enables a clear and systematic presentation of the (proposed) MLs. It
contains (references to) product definitions and definitions of the part of the product which is analyzed and to
which the ML refers. It contains codes for the food categories and the individual foods, so that data can be
stored and retrieved in a convenient way.
To achieve as much harmonization as possible, an existing agreed categorization system is used.
The GSC uses the system which is developed in the framework of the CCPR as it is also suitable for
contaminants. It is adopted for characterizing the various food and feed groups and the individual
commodities. This system is especially elaborated regarding primary agricultural commodities, but needs
further extension regarding processed products. Where necessary, new (sub)group codes or commodity
codes are therefore introduced. These are described in Annex V-A. Annex V-A will also contain product
descriptions as far as they are different from those contained in the existing system described by the CCPR.
Where appropriate and possible, the descriptive texts accompanying the food categories do or should also
contain indications about the concentration or dilution factor in the processed commodities mentioned, in
relation to the primary product(s) involved. In that way a first estimate can be made of the possible carryover of contaminants from primary products to the various processed products. It has to be borne in mind
however that the specific distribution of a contaminant in the primary product and the behaviour during
processing is a complicating factor here. Further advice may be necessary in those cases. See also the
general indications in Annex I and possible specific information mentioned in relation to the contaminant.
Description of the food categorization system of the GSC
The first part contains the categorization system as developed and maintained by the CCPR. It consists of 5
classes, covering primary food commodities of plant, resp. animal origin, primary feed commodities and
processed commodities of plant, resp. animal origin. The classes are subdivided in 19 types and 93 groups,
which are identified by code numbers and letters.
Reference is made to Vol. 2 of the Codex Alimentarius, section 2 (1993), in which this system is described,
and to CX/PR 92/6 (in which a different kind of group numbering was introduced).
Annex V-A is the other part of the food categorization system for the GSC. It is developed and maintained
by the CCFAC, and is complementary to the system described in the first part. It is mainly directed to
processed, derived and multi-ingredient foods and encompasses all those types and groups and commodity
descriptions that are necessary to assign food categorization codes to existing or planned Codex MLs for
contaminants.

CODEX STAN 193 Annex V-A

Page 16 of 20

ANNEX V-A
COMPLEMENTARY FOOD CATEGORIZATION SYSTEM FOR THE GSC
Introduction
The following additions to the food categorization system described in Annex V-A will serve the need of
assigning a food code number to commodities that are not covered by Annex V-A. The commodities
involved are mainly processed, derived and multi-ingredient foods.
The system has been designed as a comprehensive list (on a general level), in order to be able to
accommodate possible future needs.
In this phase no individual product definitions and codes are given. It seems sufficient to go no further than a
type or group level in judging the acceptability of the system. The classification can be developed in further
detail as the need arises.
The system used in the GSFA for food classification has been utilized as far as it is compatible with the
existing Codex classification system described in Annex V-A.
See the annexed list of proposed new food categories. Some explanations are added, and also some existing
related food categories, for a better insight in the proposed system.
Commodity descriptions can often be derived from existing Codex Standards.
Information regarding concentration and dilution factors, in relation to contaminant carry-over from primary
products, will be added where appropriate and available.
Definitions for the part of the product that shall be analyzed and to which the ML of a contaminant will apply,
that are different from existing definitions in Annex V-A, may also be mentioned in this Annex.

CODEX STAN 193 Annex V-A

Class

Type

Group

Page 17 of 20

Letter code

Product group description

PROCESSED FOODS OF PLANT ORIGIN
(existing)

01

Secondary commodities of plant origin

(5 existing groups)

01

06

TF

Treated fruit products (peeled, cut, frozen etc.)

(New proposed group; commodity codes can be derived from existing
fruit codes)

01

07

TV

Treated vegetable products (cleaned, cut, frozen etc.)

(New proposed group; commodity codes can be derived from existing
vegetable codes)

02

02

08

JV

Vegetable juices and purees

(New proposed group; commodity codes can be derived from the
existing vegetable codes)

02

09

SH

Sugars, syrups and honey

(New proposed group; commodity codes to be developed)

03

03

01

CP

Manufactured multi-ingredient cereal products (e.g. bread and other

cooked cereal products)
(existing group)

03

02

CB

Beverages derived from cereals (e.g. beer)

(New proposed group; commodity codes to be developed when the
necessity arises)

03

03

NF

Fruit nectars
(New proposed group; commodity codes can be derived from the
existing fruit codes)

03

04

FF

Fermented fruit beverages (wine, cider)

(New proposed group; commodity codes can be derived from the
existing fruit concerned)

03

05

DA

Distilled alcoholic beverages

(New proposed group; commodity codes to be developed when the
need arises)

03

06

FJ

Fruit jams, jellies, marmalades etc.

(New proposed group; commodity codes to be derived from the
existing fruit codes)

03

07

SF

Fruit chutneys and comparable preparations

(New proposed group; commodity codes to be derived from the
existing fruit codes)

03

08

SV

Vegetable chutneys and comparable preparations

(New proposed group; commodity codes to be derived from the
existing vegetable codes)

03

09

PS

Preparations from nuts, oil seeds and other seeds

(New proposed group; commodity codes to be derived from the
existing product codes)

03

l0

PP

Other manufactured plant products

(New proposed group; commodity codes to be developed when the
need arises)

Derived products of plant origin

(7 existing groups)

Manufactured foods of plant origin (multi-ingredient)

(1 existing group)

CODEX STAN 193 Annex V-A

Class

Type

Group

Page 18 of 20

Letter code

Product group description

PROCESSED FOODS OF ANIMAL ORIGIN
(existing class)

01

Secondary commodities of animal origin

(2 existing groups)

01

03

MS

Secondary meat products (e.g. cooked meat)

(New proposed group; commodity codes to be derived from the
existing meat codes)

01

04

ES

Secondary egg products (e.g. egg powder)

(New proposed group; commodity codes to be derived from the
existing egg codes)

01

05

WS

Secondary fishery products (e.g., smoked fish)

(New proposed group; commodity codes to be derived from the
existing fish codes)

02

02

05

MC

Derived meat products (e.g. meat extract)

(New proposed group; commodity codes to be derived from existing
meat codes)

02

06

ED

Derived egg products (e.g. egg white, yolk)

(New proposed group; commodity codes to be derived from existing
meat codes)

02

07

WD

Derived fishery products

(New proposed group; commodity codes to be derived from the
existing fish codes)

03

03

01

LI

03

02

MT

Manufactured meat products (e.g. cured meat)

(New proposed group; commodity codes to be derived from existing
meat codes)

03

03

EM

Manufactured egg products (e.g. egg white powder)

(New proposed group; commodity codes to be derived from existing
egg codes)

03

04

WP

Manufactured fishery products

(New proposed group; commodity codes to be derived from existing
fish codes

04

04

01

LM

Manufactured milk products (multi-ingredient)

(existing group)

04

02

MP

Manufactured meat products (multi-ingredient) (e.g. sausage)

(New proposed group; commodity codes to be developed in relation
to commodity description)

04

03

EP

04

04

WI

Manufactured egg products (multi-ingredient)

(New proposed groups; commodity codes to be developed in relation
to commodity description)
Manufactured fishery products (multi-ingredient)
(New proposed group; commodity codes to be derived from existing
fish codes)

Derived animal products of animal origin

(4 existing groups)

Manufactured food (single ingredient), animal origin

(1 existing group)
Manufactured milk products (single ingredient)
(existing group)

Manufactured food (multi-ingredient) of animal origin

(1 existing group)

CODEX STAN 193 Annex V-A

Class

Type

Group

Page 19 of 20

Letter code

Product group description

MULTI-INGREDIENT MANUFACTURED FOODS
(New proposed class)

01

Beverages (multi-ingredient)
(New proposed type)

01

01

BS

Beverages (soft drinks end comparable preparations)

(New proposed group; commodity codes to be developed when the
necessity arises)

01

02

BA

Alcoholic multi-ingredient beverages

(New proposed group; commodity codes to be developed when the
necessity arises)

02

02

01

SP

Seasonings and condiments

(New proposed group; commodity codes to be developed when the
necessity arises)

02

02

PV

Vinegars (multi-ingredient)
(New proposed group; commodity codes to be developed when the
necessity arises)

02

03

PM

Mustards
(New proposed group; commodity codes to be developed when the
necessity arises)

02

04

BS

Soups and broths

(New proposed group; commodity codes to be developed when the
necessity arises)

02

05

ME

Sauces and comparable products

(New proposed group; commodity codes to be developed when the
necessity arises)

02

06

BC

Salads and sandwich spreads

(New proposed group; commodity codes to be developed when the
necessity arises)

03

03

01

CC

Chocolate products
(New proposed group; commodity codes to be developed when the
necessity arises)

03

02

CS

Sugar confectionery, including nut based and comparable

multi-ingredient confectionery
(New proposed group; commodity codes to be developed when the
necessity arises)

03

03

CG

Chewing gum
(New proposed group; commodity codes to be developed when the
necessity arises)

04

04

01

FF

Margarines > 80 % fat

(New proposed group; commodity codes to be developed when the
necessity arises)

04

02

LF

Margarines < 80 % fat

(New proposed group; commodity codes to be developed when the
necessity arises)

Sauces, salad dressings, soups, bouillons etc.

(New proposed type)

Chocolate & other confectionery

(New proposed type)

Margarines & other multi-ingredient fatty foods

(New proposed type)

CODEX STAN 193 Annex V-A

Page 20 of 20

Class

Type

Group

Letter code

Product group description

04

03

OF

05

05

01

BF

Fine bakery wares

(New proposed group; commodity codes to be developed when the
necessity arises)

05

02

BS

Savoury snacks (potato, cereal or starch base)

(New proposed group; commodity codes to be developed when the
necessity arises)

05

03

NS

Savoury coated nuts, other nut snacks, nut mixtures

(New proposed group; commodity codes to be developed when the
necessity arises)

06

06

01

ID

Infant and follow-on formulae

(New proposed group; commodity codes to be developed when the
necessity arises)

06

02

CD

Weaning foods
(New proposed group; commodity codes to be developed when the
necessity arises)

06

03

HD

Dietetic foods intended for special medical purposes

(New proposed group; commodity codes to be developed when the
necessity arises)

06

04

TD

Dietetic formulae for slimming purposes and weight reduction

(New proposed group; commodity codes to be developed when the
necessity arises)

06

05

SD

Supplementary foods for dietetic uses

(New proposed group; commodity codes to be developed when the
necessity arises)

06

06

AD

Food supplements
(New proposed group; commodity codes to be developed when the
necessity arises)

Other products based on fat emulsions

(New proposed group; commodity codes to be developed when the
necessity arises)
Multi-ingredient bakery wares
(New proposed type)

Multi-ingredient foods for special dietary uses

(New proposed type)

OTHER EDIBLE PRODUCTS

(New proposed class)

01

Water, minerals and organic compounds

(New proposed type)

01

01

DW

Drinking water, mineral water, table waters

(New proposed group, commodity codes to be developed when the
necessity arises)

01

02

SW

Salt, salt substitutes, mineral preparations

(New proposed group; commodity codes to be developed when the
necessity arises)

78
4.1

TECHNOLOGY OF MILK AND MILK PRODUCTS

L T P
3 4

RATIONALE
This subject is aimed at developing an understanding of various process technologies and
handling of equipment used in the processing and value addition of milk and milk
products in the students
DETAILED CONTENTS
1.

Introduction Status and scope of dairy industry in India

2.

Fluid Milk

(1 hrs)
(12 hrs)

Definition of milk, composition, physical and chemical properties of milk

constituents and nutritive value of milk, factors affecting composition of milk,
types of milk,
Physico-chemical properties of milk: Colour, flavour, taste, specific gravity, &
density, boiling and freezing point, refractive index, acidity and pH, viscosity,
surface tension, thermal conductivity. Basis for pricing of milk
3

Quality control tests

(4 hrs)
Platform tests like-smell, appearance, temp, sediment, acidity, lactometer reading
Chemical/Laboratory test: Acidity, PH, alcohol, fat, SNF, etc.
Microbiological: SPC, MBRT, Resazurin tests etc.

4.

Fluid Milk Processing

(6 hrs)

Receiving,
Filtration
and
clarification,
straining,
standardization
Homogenization and its effects, Pasteurization: and various systems of
Pasteurization; LTLT, HTST, UHT methods, Pasteurizers (Heating system,
cooling system, flow controller, regenerator, flow division valve) sterilization,
packaging of fluid milk
5.

Coagulated Milk Products

(6 hrs)

Channa, paneer, classification and manufacturing process of cheese

6.

Butter/Ghee Manufacture and storage of butter and ghee

(4 hrs)

79
7.

Condensed Milk

(4 hrs)

Types and factors affecting the quality of condensed milk, storage of condensed
milk
8.

Dry Milk Products

(4 hrs)

Methods of drying milk (Drum and Spray drying), factors affecting the quality of
dry milk. Introduction to instant non-fat dry milk packaging of dry milk products
9.

Frozen Products

(3 hrs)

Manufacturing of and ice cream; factors affecting the quality of frozen products
10.

Cleaning and sanitation of dairy plant and equipment

(4 hrs)

LIST OF PRACTICALS
1.

To conduct platform test of milk

2.

Determination of SNF (Solids Not Fat), specific gravity, total solids of milk.

3.

Testing efficacy of pasteurized milk

4.

Determination of moisture & fat content of milk poweder

5.

Study of familiarization with various parts and working of cream separator

6.

Preparation of Khoa

7.

Detection of adulterants in milk like water, urea, neutralizers, preservatives,

sucrose storch

8.

Preparation of channa and paneer

9.

Preparation of ice cream

10.

Visits to different dairy plants

11.

To perform sampling of milk

12.

Determination of titrable acidity of milk

13.

Determination of fat by garber method

80
Note: Wherever the required equipments are not available students may be
demonstrated that topic the industry or other
INSTRUCTIONAL STRATEGY
This being one of the most important subject, teacher should lay emphasis on developing
basic understanding of various concepts and principles and procedures involved herein.
Suitable tutorial exercises may be designed by the teachers, which require students visit
to various industries. Students may also be exposed to various National, BIS and
international standards. Visits to the relevant industry for demonstrating various
operations involved in the dairy technology, is a must. Experts from the industry may be
invited to deliver lectures on the latest technology. Knowledge about pollution control
and devices for the same may be provided to the students. Wherever relevant, students
may be made aware about safety aspects.
RECOMMENDED BOOKS
1.

Milk and Milk Products by Eckles and Eckles

2.

Outlines of Dairy Technology by Sukmar De

3.

Dairy Plant System and Layout by Tufail Ashmed

4.

Principles of Dairy Technology by Woarner

5.

Dairy Engineering by Forvall

6.
7.

Milk & Milk Products by CBSE

Chemistry & Testing of Dairy Products by Atherton Newlander

81
4.2

FRUITS AND VEGETABLES TECHNOLOGY

L T P
3 4

RATIONALE
This subject is aimed to develop an understanding in processing techniques and skills in
handling equipment/machines used for preservation and value addition of perishables like
fruits and vegetables
DETAILED CONTENTS
1.

Introduction

(3 hrs)

Status and scope of fruits and vegetables industry in India, classification,

composition and nutritive value of fruits and vegetables, factor influencing
composition and quality of fruits and vegetables
2.

Preparatory Operations and Related Equipments

(5 hrs)

Cleaning, sorting, grading, peeling and blanching methods and their equipments
3.

4.

a)

Ingredients and processes for the manufacture of:

i) jam, jellies, marmalade, preserves, (ii) pickles and chutneys

b)

Defects and factors affecting the quality of above

(8 hrs)

Tomato Products

(4 hrs)

Ingredients and their role, process for the manufacture of tomato ketchup, sauce,
puree and paste factors affecting the quality and quality control measures
5.

Juices

(4 hrs)

Raw materials, extraction, classification, processing and aseptic packaging

6.

Thermal Processing of Fruits and Vegetables

(9 hrs)

History, definition, various techniques of thermal processing and their effects on

the quality of fruits and vegetable products, thermal process time, introduction to
concept of thermal process calculations, types of containers and their selection,
spoilage of canned foods
7.

a)

Dehydration of fruits; equipment and process for dehydration of plums,

apricot, apple, fig, grapes peach etc

82
b)

Dehydration of Vegetables: equipment and process for dehydration of

peas, cauliflower, potato, methi, mushroom, tomato etc

c)

Osmo-dehydration basic concept and applications

(5 hrs)

8.

Freezing
(4 hrs)
Freezing process of selected fruits and vegetables: peas, beans, cauliflower,
apricot, mushroom changes during freezing and spoilage of frozen foods

9.

Food Laws and FPO standards for fruits and vegetable products

(4 hrs)

10.

By-products utilization

(4 hrs)

LIST OF PRACTICALS
1.

Orientation to different processing equipments, their functions and uses

2.

Preparation of Jam, jelly and preserve

3.

Preparation of pickle by various methods

4.

Preparation of chutney

5.

Extraction of tomato juice by hot and cold break methods

6.

Preparation of tomato sauce/ketchup

7.

Preparation of tomato puree/paste

8.

Extraction of juice by various methods

9.

Bottling and processing of fruit juice

10.

Preparation of syrup and brine solutions

11.

Dehydration of peas, potatos

12.

Dehydration of grapes and apples

13.

Freezing of peas

14.

Preparation of tomato powder

15.

Visits to different fruit and vegetable processing industries

83

INSTRUCTIONAL STRATEGY
This being one of the most important subject, teacher should lay emphasis on developing
basic understanding of various concepts and principles and procedures involved herein.
Suitable tutorial exercises may be designed by the teachers, which require students visit
to various industries. Students may also be exposed to various National and international
standards. Visits to the relevant industry for demonstrating various operations involved in
fruits and vegetables processing, is a must. Experts from the industry may be invited to
deliver lectures on the latest technology. Knowledge about pollution control and devices
for the same may be provided to the students. Wherever relevant, students may be made
aware about safety aspects.
RECOMMENDED BOOKS
1.

Fruits and Vegetable Preservation by Girdhari Lal and Sidappa; ICAR (New
Delhi)

2.

Preservation of Fruits and Vegetable by Srivastava; IBD Co., Lucknow

3.

Preservation of Fruits and Vegetable by Vijaya Khader; Kalyani Publication

4.

Post Harvest Technology of Fruits and Vegetables Handling, Processing,

Fermentation and Waste Management y LR Verma and VK Joshi

5.

Processing Fruits: Science & Technology vol 1-2 by Somogyi

6.

Processing Vegetables: Science & Technology vol 1-2 by Somogyi

7.

The Technology of Food Preservation by Desrosier

8.

Food Science by Potter

9.

Food Science by Mudambi

10.

Basic Food Preparation( Manual)

11.

Fruit & Vegetable Processing by Bhatt, Verma

12.

Commercial Vegetable Processing by Woodroof

13.

Preservation of Fruits & Vegetables by IRRI

14.

Food Canning Technology by Larcousse & Brown

15.

Food Composition & Preservation by Bhawna Sabarwal

16.

Food Preservation by S.K. Kulshrestha

17.

Processing Foods by Oliverra

84
4.3

TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS

L T P
3 4

RATIONALE
This subject is included in the curriculum to impart basic knowledge and skills of various
technologies and equipment used for production of raw as well as processed meat, fish
and poultry products, in the students
DETAILED CONTENTS
1.

Introduction to Indian meat, fish and poultry industry

(1 hrs)

2.

Structure of muscle, stratiated muscle and associated connective tissues,

composition of muscle, post mortem inspection, slaughter of meat animals,
different cuts of lamb and their uses
(8 hrs)

3.

Post-mortem changes Loss of homeostasis, post-mortem glycolysis and pH

decline. Rigor mortis
(6 hrs)

4.

Preparatory operations of meat and meat products

(8 hrs)

Abattoir Definition and construction; basic preparatory procedures

(commintion, emulsification, pre-blending) Cured and smoked meats, sausage
products classification, processing steps, and canned meat, meat pickles
5.

Handling and Dressing of Poultry

(4 hrs)

Inspection of poultry birds, dressing and preparation of ready to cook poultry,

factors affecting the quality
6.

Egg and Egg Products

(6 hrs)

Structure, chemical composition and nutritive value, spoilage of eggs and

preservation of whole egg and egg products, preparation of egg powder
7.

Fish and Fish Products

(6 hrs)

Types of fish, composition and nutritive value, judging the freshness of fish, fish
grading and cooking of fish, smoking, pickling, salting and dehydration,
preservation of fish and processed fish products
8.

Frozen Storage of fresh and processed meat, poultry and fish

(4 hrs)

9.

By-products of meat, fish, poultry and egg industry

(5 hrs)

85
LIST OF PRACTICALS
1.

Demonstration of slaughtering and different cuts in a slaughter house

2.

Preparation of different types of meat products and their quality evaluation

3.

Cutting of meat

4.

Preparation of sausages

5.

Calculation of shape and size index of egg

6.

Preparation of ready to cook poultry

7.

Retail cuts of dressed chicken

8.

Calculation of hogg unit of egg

9.

Measurement of air cell of egg

10.

Determination of effect of temperature on coagulation of egg protein

11.

Determination of moisture and solid content of different egg constituents

12.

Determination of specific gravity of eggs

13.

Preparation of egg powder

14.

Preparation of fish, meat and egg pickle

15.

Candling and grading of eggs

16.

Iron sulphide formation in cooked eggs

17.

Preservation of whole egg

18.

Visit to slaughter houses and abattoir

19.

Demonstration of filtering & staking of fish

INSTRUCTIONAL STRATEGY
This being one of the most important subject, teacher should lay emphasis on developing
basic understanding of various concepts and principles and procedures involved herein.
Suitable tutorial exercises may be designed by the teachers, which require students visit

86
to various industries. Students may also be exposed to various National and international
standards. Visits to the relevant industry for demonstrating various operations involved,
in the fermentation of food, is a must. Experts from the industry may be invited to deliver
lectures on the latest technology. Knowledge from pollution control and devices for the
same may be provided to the students. Wherever relevant, students may be made aware
about safety aspects.
RECOMMENDED BOOKS
1.

Meat Science by Lawrie

2.

Egg Science and Technology by Mountney

3.

Egg Science and Technology by PC Pande

4.

Fish Processing and Preservation by CL Cutting (Agro Botanical Publisher)

5.

Poultry, Meat and Egg Products by Parkursht and Mountney (CBS Publishers)

6.

Fish and Fish Products by AL Winton

7.

The Canning of Fish and Meat by RJ Footill and AS Lewis (Blackie Publishers)

8.

Processed Meat by Pearson and Glite (CBS Publishers)

9.

Fermented Meat by Campbell Platt and PE Cook (Blackie Publishers)

10.

Fish Processing Technology by GM Hall (Blackie Publishers)

11.

Introduction to Fish Technology by JM Regenstein and CE Regusten (CBS

Publishers)

87
4.4

FOOD FERMENTATION TECHNOLOGY

L T P
3 2

RATIONALE
This subject is developed with an objective to impart knowledge and skills related to
process technologies and equipment used for the production of various fermented food
products to the students
DETAILED CONTENTS
1.

Introduction

(3 hrs)

Definition, advantages of fermentation and nutritive value of fermented food

products
2.

Type of fermentation processes; different substrates for fermentation process;

pure cultures and their maintenance procedures
(6 hrs)

3.

Fermentor

(6 hrs)

Types of fermentor, different parts agitation/imspellers, aerator, baffles, process

control, functions and maintenance of various parts of fermenters
4.

Technology of Fermented Products

(12 hrs)

Production of distilled beverages, wine, beer, vinegar and sausages and brandy
bakers yeast, bread
5.

Traditional Fermented Foods

(12 hrs)

Curd, yogurt, idli, dosa, dhokla, srikhand, tempeh and miso, sauerkraut, butter
milk, lassi, sausage
6.

Single Cell Protein

(6 hrs)

Sources, micro-organism, process, nutritive value and advantages and limitations

7.

Concept of production of vitamins and amino acids

(3 hrs)

88
LIST OF PRACTICALS
1.

Demonstration and study of fermenter and its functioning

2.

Preparation of wine

3.

Preparation of beer

4.

Preparation of distilled beverages Indian made foreign liquor (IMFL)

5.

Preparation of vinegar

6.

Preparation of traditional fermented products Preparation of sauerkraut

7.

Preparation of fruit beer

8.

To determine alcohol content in alcoholic beverages

9.

Visits to beverages and distillery (whiskey, Brandy, Rum)

INSTRUCTIONAL STRATEGY
This being one of the most important subject, teacher should lay emphasis on developing
basic understanding of various concepts and principles and procedures involved herein.
Suitable tutorial exercises may be designed by the teachers, which require students visit
to various industries. Students may also be exposed to various national and international
standards. Visits to the relevant industry for demonstrating various operations involved in
the food beverage, is a must. Experts from the industry may be invited to deliver lectures
on the latest technology. Knowledge about pollution control and devices for the same
may be provided to the students. Wherever relevant, students may be made aware about
safety aspects.
RECOMMENDED BOOKS
1.

Industrial Microbiology by Prescott and Don

2.

Industrial Microbilogy by Casida

3.

Technology of Wine by Amerine et.al. 1980

4.

Biotechnology: Food Fermentation by VK Joshi and Ashok Pandey

5.

Biotechnology Food Processing Application by SS Marwaha

89
4.5

TECHNOLOGY OF NON-ALCOHOLIC BEVERAGES

L T P
2 2

RATIONALE
Non-alcoholic industries are one of the fast growing industries in India. Therefore, this
subject is introduced with the basic objective to impart knowledge and skills of process
techniques and equipment used for the production of these beverages, to the students.
DETAILED CONTENTS
1.

Introduction
Definition, scope and status of beverage industry in India

(2 hrs)

2.

Ingredients of food beverages; sweeteners, emulsitifiers, coloring agents,

flavoring agents, stablizers, water and their quality
(6 hrs)

3.

Mineral Water and its specifications and standards

4.

Carbonated Beverages
(8 hrs)
Equipment and machinery for carbonated beverages, water treatment, syrup
preparation, containers and closures. Cleaning, carbonation, filling, inspection and
quality control

5.

Non-carbonated beverages
(6 hrs)
Technology, specification, equipment and machinery for instant and normal tea
and coffee, fruit juice based beverages, synthetic beverages

6.

Sanitation and hygiene in beverage industry

(6 hrs)

(4 hrs)

LIST OF PRACTICALS
1.

Preparation of carbonated beverages and their evaluation

2.

Preparation of instant coffee

3.

Preparation of tea

4.

Preparation of Ready To Serve beverages (RTS beverages)

5.

Preparation of squash

6.

Determination of water quality parameters; hardness, pH, turbidity, E-coli Test,

DO, BOD, COD

90
7.

Preparation of flavoured milk

8.

Analysis of a spurious liquor sample

9.

Determination of CO2 level carbonated beverages

10.

Visit to carbonated and non-carbonated beverage industry

INSTRUCTIONAL STRATEGY
This being one of the most important subject, teacher should lay emphasis on developing
basic understanding of various concepts and principles and procedures involved herein.
Suitable tutorial exercises may be designed by the teachers, which require students visit
to various industries. Students may also be exposed to various National and international
standards. Visits to the relevant industry for demonstrating various operations involved in
the food beverage, is a must. Experts from the industry may be invited to deliver lectures
on the latest technology. Knowledge from pollution control and devices for the same
may be provided to the students. Wherever relevant, students may be made aware about
safety aspects.
RECOMMENDED BOOKS
1.

Technology of Carbonated Beverage AVI Publications

2.

Formulation and Production of Carbonated Soft Drinks by AJ Mitchel

(Blackie Publishers)

91
4.6

BAKERY AND CONFECTIONERY TECHNOLOGY

L T P
3 3

RATIONALE
This subject is aimed at developing an understanding of process technology and skills in
handling equipment involved for the preparation of bakery products in diploma students
of food technology
DETAILED CONTENTS
1.

Introduction Status of Bakery industry in India

(2 hrs)

2.

Raw Materials for Bakery Products

(6 hrs)
Flour, sugar, shortening, yeast, salt etc as raw material for bakery products, their
role and PFA specifications of these raw materials

3.

Manufacturing of Bakery Products

(26 hrs)
Different types of bread and preparation of bread using different methods, quality
evaluation of bread, staling of bread
Different types of biscuits and preparation of biscuits using different methods,
quality evaluation of biscuits
Different types of cakes and pastries, preparation of cakes and pastries using
different methods, quality evaluation of cakes, different types of toppings
Preparation of other bakery products: rusks, crackers, buns, muffins and pizza
Types of packaging materials used for above bakery products

4.

Confectionery Products

(6 hrs)

Introduction, classification of confectionery products, confectionery ingredients

like starch, fats, colours, flavours. Brief account of sweeteners like Gur, refined
sugar, beet sugar, white sugar and liquid sweeteners like Molasses, corn syrup,
high fructose syrup, maple syrup. Reaction of sugar like caramelization,
hydrolysis sand crystallization, sugar boiled, chocolate and Indian compectionary
5.

Layout out, setting up of units and hygienic conditions required in bakery plant,
operation and maintenance of bakery equipment
(8 hrs)

92
LIST OF PRACTICALS
1.

Quality analysis of raw materials used in bakery and confectionery industry

according to PFA standards

2.

Preparation and evaluation of bakery and confectionery products:

a)
Bread
b)
Cakes
c)
Biscuits
d)
Buns
e)
Pizza
f)
Candy like ginger

3.

Study and analysis of the production charts used for different products by bakery
industries

4.

Visits to bakery and confectionery industry

INSTRUCTIONAL STRATEGY
This being one of the most important subject, teacher should lay emphasis on developing
basic understanding of various concepts and principles and procedures involved herein.
Suitable tutorial exercises may be designed by the teachers, which require students visit
to various industries. Students may also be exposed to various National and international
standards. Visits to the relevant industry for demonstrating various operations involved in
the Bakery and Confectionery processing is a must. Experts from the industry may be
invited to deliver lectures on the latest technology. Knowledge from pollution control and
devices for the same may be provided to the students. Wherever relevant, students may
be made aware about safety aspects.
RECOMMENDED BOOKS
1.

Bakery Engineering and Technology, Vol. I and II by Matz; CBS

2.

Bakery Products Published by SIRI

3.

Cereal Technology by Kent; CBS

4.

Wheat Chemistry and Technology by Y Pomeranz

5.

Basic Baking by SC Dubey

6.

Practical Baking by William Sultan Vol. I and II

7.

Practical Handbook of Bakery by US Wheat Associates

Shoku-An No. 1129001

November 29, 2006
Director Notice
Department of Food Safety
Pharmaceutical and Food Safety Bureau
Ministry of Health, Labour and Welfare

Partial Revision of Specifications and Standards for Food, Food Additives, Etc.

The Ministrer of Health, Labour and Welfare has issued the Notification to Partially Revise the
Specifications and Standards for Food, Food Additives, Etc (Ministry of Health, Labour and
Welfare Notification No. 643, 2006). Based on the notification the specifications and standards
(Ministry of Health and Welfare Notification, No. 370, 1959) have been revised.

1.

Outline of revision

The Minister of Health, Labour and Welfare has established MRLs for the pesticide
cyazofamnid and metconazole, as given below, based on the provision of Paragraph 1 Article 11 of
the Food Sanitation Law. The analytical method for cyazofamnid and metconazole is announced in
Director Notice Syoku-An No.1129004.

2.

Date of enforcement
i) Cyazofamid
November 29, 2006
The revision of MRLs for the food categories below will take effect on May 29, 2007.
Taro, Egg plant, Pumpkin (including squash), Oriental pickling melon,
Strawberry, Other fruits, and Other spices (excluding Unshu orange, peel)
ii) Metconazole
November 29, 2006

This document is rearranged from the original Director Notice (Syoku-An No.1129001, November 29,
2006). This rearrangement aims to help English readers understand the notice.

3.

Other matters
Since the establishment of the MRLs for cyazofamid and metconazole has been completed,

the Ministry of Agriculture, Forestry and Fisheries will, based on the Agricultural Chemicals
Regulation Law (Law No. 82, 1948), register the food categories to which cyazofamid will be
newly permitted for application in Japan, withdraw the registration of the food categories to which
the application of cyazofamid will be prohibited, and register metconazole as an approved
pesticide.

Attachment.
Cyazofamid (Fungicide)

Cyazofamid (Continued)

Commodity
Wheat
1

Beans, dry
Potato
Taro
Japanese radish, roots (including radish)
Japanese radish, leaves (including radish)
Turnip, roots
Turnip, leaves
Chinese cabbage
Cabbage
Kale
Komatsuna , Japanese mustard spinach
Kyona
Qing-geng-cai
Broccoli
Other cruciferous vegetables2
Onion
Welsh (including leek)
3
Other liliaceous vegetables
Tomato
Pimiento (sweet pepper)
Egg plant
4

Other solanaceous vegetables

Current Revised DOE

MRL MRL
ppm
ppm
0.05
0.05
0.1
0.05
0.05
0.02

0.05
10
0.3
20
0.7
1
0.05
0.05
15
15
15
10
3
1
15
0.05
0.05
2
3
2
2
1
1
2
0.5
1
1

Metconazole (Fungicide)

Commodity
Wheat
Unshu orange, pulp
Citrus natsudaidai , whole
Lemon
Orange (including Navel)
Grapefruit
Lime
Other citrus fruits
Unshu orange, peel

Established
DOE
MRL
ppm
0.2
0.1
0.2
0.3
0.3
0.3
0.3
0.3
3

Commodity
Cucumber (including gherkin)
Pumpkin (including squash)
Oriental pickling melon (vegetable)
Water melon
Melons
Makuwauri melon
Other cucurbitaceous vegetables5
Spinach
Ginger
Unshu orange, pulp
Citrus natsudaidai , whole
Lemon
Orange (including navel orange)
Grapefruit
Lime
Other citrus fruits6
Strawberry
Grape
7
Other fruits
Unshu orange, peel
8
Other spices (excluding Unshu orange, peel)
Other herbs9

Current Revised DOE

MRL MRL
ppm
ppm
0.7
0.7
2
0.1
2
0.1
0.05
0.05
0.05
0.05
0.1
0.1
0.1
0.1
25
25
0.7
0.7
2
5
5
5
5
5
10
0.7
10
10
10
1
10
10
1
15

Note
1. Beans (dry) includes butter beans, cowbeans (red beans), lentil, lima beans, pegia, sultani,
sultapya, and white beans.
2. Other cruciferous vegetables refer to all cruciferous vegetables, except Japanese radish roots
and leaves (including radish), turnip roots and leaves, horseradish, watercress, Chinese
cabbage, cabbage, brussels sprouts, kale, komatsuna (Japanese mustard spinach), kyona,
qing-geng-cai, cauliflower, broccoli and herbs.
3. Other liliaceous vegetables refer to all liliaceous vegetables, except onion, welsh (including
leek), garlic, nira, asparagus, multiplying onion and herbs.
4. Other solanceous vegetables refer to all solanceous vegetables except tomato, pimiento
(sweet pepper) and egg plant.
5. Other cucurbitaceous vegetables refer to all cucurbitaceous vegetables, except cucumber
(including gherkin), pumpkin (including squash), oriental pickling melon (vegetable), water
melon, melons and makuwauri melon.
6. Other citrus fruits refer to all citrus fruits, except unshu orange (pulp), citrus natsudaidai
(pulp), citrus natsudaidai (peels), citrus natsudaidai (whole), lemon, orange (including navel
orange), grapefruit, lime and spices.
7. Other fruits refers to all fruits, expect citrus fruits, apple, Japanese pear, pear,
quince, loquat, peach, nectarine, apricot, Japanese plum(including prune), mume
plum, cherry, berries, grape, Japanese persimmon, banana, kiwifruit, papaya,
avocado, pineapple, guava, mango, passion fruit, date, and spices.
8. Other spices refer to all spices, except horseradish, wasabi (Japanese horseradish) rhizomes,
garlic, peppers chili, paprika, ginger, lemon peels, orange peels (including navel orange), yuzu
(Chinese citron) peels and sesame seeds.
9. Other herbs refer to all herbs, except watercress, nira, parsley stems and leaves, celery
stemsand leaves.
DOE:

Date of enforcement
May 29, 2007
November 29, 2006

For commidities for which revised MRLs are not given, the uniform limit (0.01 ppm) will be
applied. Revised MRLs include limits that have not modified from the current MRL

DRI STANDARD OPERATING PROCEDURE

Title: Pre-firing and Acceptance Testing of Quartz-Fiber Filters
for Aerosol and Carbonaceous Material Sampling

1.0

GENERAL DISCUSSION

1.1

Purpose of Procedure

Page:
1 of 7
Date:
November 2005
Number:
2-106.5
Revision:
5

This procedure delineates the process for pre-firing and acceptance testing of quartz fiber
filters. Quartz fiber filters absorb organic gases from ambient air and organic artifacts from
the manufacturing process. By pre-firing the quartz filters before sampling, these absorbed
gases and artifacts are reduced to constant, insignificant levels.
The filters are pre-fired in preparation for thermal/optical reflectance and/or transmittance
(TOR/TOT) carbon analysis, which is a thermal desorption process that subjects the filters
to temperatures between 25 C and 920 C. In preparation for this analysis, the filters are
pre-fired at 900 C to remove all possible interferences with the TOR/TOT analysis. Filters
that will be used for additional ionic analysis also undergo ionic acceptance testing to
ensure that any impurities are minimal.
1.2

Measurement Principle
(Not applicable)

1.3

Measurement Interferences and Their Minimization

(Not applicable)

1.4

Ranges and Typical Values

(Not applicable)

1.5

Typical Lower Quantifiable Limits, Precision, and Accuracy

As defined by the SOP for TOR carbon analysis, pre-fired quartz filters are acceptance
tested after pre-firing. The upper limit for organic carbon levels is 1.5 ug/cm2, elemental
carbon levels is 0.5 ug/cm2, and total carbon levels is 2.0 ug/cm2. The upper limit for ions
is <1.0 ug/filter. Ions routinely tested for are chloride, nitrate, and sulfate by Ion
Chromatography (IC), ammonium by Automated Colorimetry (AC), and sodium and
potassium by Atomic Absorption (AA or IC).

1.6

Personnel Responsibilities
All technicians in the laboratory should read and understand this entire standard operating
procedure before performing pre-firing and acceptance testing preparation.
The laboratory coordinator is responsible for: 1) ensuring that the procedure is being
followed, 2) maintaining the supplies necessary to insure uninterrupted pre-firing, and 3)
ensuring that documentation is properly maintained.
The DRI quality assurance officer is responsible for revising the procedure when necessary.

DRI STANDARD OPERATING PROCEDURE

Title: Pre-firing and Acceptance Testing of Quartz-Fiber Filters
for Aerosol and Carbonaceous Material Sampling

1.7

Page:
2 of 7
Date:
November 2005
Number:
2-106.5
Revision:
5

Definitions
There are no terms in this procedure which require definitions.

1.8

Related Procedures
DRI SOP #2-216.1

Model 2001 Thermal/Optical Carbon Analysis (TOR/TOT) of

Aerosol Filter Samples Method IMPROVE_A.

DRI SOP #2-204.6

Thermal/Optical Reflectance Carbon Analysis of Aerosol Filter

Samples.

DRI SOP #2-203.4

Anion Analysis of Filter Extracts and Precipitation Samples by Ion

Chromatography

DRI SOP # 2-207.5

Analysis of Filter Extracts and Precipitation Samples for

Ammonium by Automated Colorimetric Analysis

DRI SOP #2-206.3

Analysis of Filter Extracts and Precipitation Samples by Atomic

Absorption Spectroscopy

DRI SOP #2-208.1

Cation Analysis of Filter Extracts and Precipitation Samples by

Ion Chromatography

2.0

APPARATUS, MATERIALS, AND FORMS

2.1

Apparatus and Instrumentation

The following items are used in the pre-firing process:

Muffle Oven (Model 51894, General Signal Corp., Watertown, WI).

Quartz fiber filters 2500 QAT-UP (Pall Sciences, Ann Arbor, MI),) in 25, 37, or 47
mm disks, as required by the projects in progress.

Flat-tipped tweezers (Millipore, South San Francisco, CA).

Gloves, non-powdered (Fisher Scientific, #11-393-26).

Coors Evaporating Dishes, 12 cm, #60234 (Van Waters & Rogers, #60234).

Household aluminum foil (local grocery store).

Light table

PetriSlides, 47mm, #PD1504700 (Van Waters and Rogers, Brisbane, CA).

DRI STANDARD OPERATING PROCEDURE

Title: Pre-firing and Acceptance Testing of Quartz-Fiber Filters
for Aerosol and Carbonaceous Material Sampling

2.2

Page:
3 of 7
Date:
November 2005
Number:
2-106.5
Revision:
5

Extraction Vials, 15 ml, #188271 (Intermountain Scientific, Kaysville, UT).

Reagents
(Not applicable)

2.3

Forms
The only paperwork required for the pre-firing process is the DRI Filter Media Acceptance
Log (Figure 2-1).

3.0

CALIBRATION PROCEDURES
(Not Applicable)

4.0

PROCEDURES

4.1

General Flow Diagram

The process of pre-firing is depicted in Figure 4-1.

4.2

4.3

Preparation

Each DRI lot consists of 100 filters of the same manufacturer lot and size; this
generally corresponds to four boxes of 25 filters (37mm and 47mm) or one box of
100 filters (25mm). When filters are to be pre-fired, assign a DRI lot number to
each lot; refer to previous entries in the Filter Media Acceptance Log binder for the
correct lot number.

Record the DRI lot number on each box using a marker or gummed label. If more
than one box is required to make a lot of 100, use a suffix of -1, -2, etc. to
distinguish between the boxes.

Record the manufacturer, manufacturer's lot number, and filter size in the Filter
Media Acceptance Log binder.

Pre-firing of Filters

Obtain two ceramic dishes, one for a base and one for a lid. Clean with a dry
Kimwipe.

DRI STANDARD OPERATING PROCEDURE

Title: Pre-firing and Acceptance Testing of Quartz-Fiber Filters
for Aerosol and Carbonaceous Material Sampling

Page:
4 of 7
Date:
November 2005
Number:
2-106.5
Revision:
5

Figure 2-1. DRI Filter Media Acceptance Log.

DRI STANDARD OPERATING PROCEDURE

Page:
5 of 7
Date:
November 2005
Number:
2-106.5
Revision:
5

Title: Pre-firing and Acceptance Testing of Quartz-Fiber Filters

for Aerosol and Carbonaceous Material Sampling

Receive
from Manufacturer

Assign DRI Lot

Number

Prefire at 900C for

>4

Inspect Filters over

Light

Fai

Scra
Bo

Pas
Io Acceptance
(IC, AC, AA)

Carbon Acceptance
(TOR/TOT)

Fai

Fai

Test 2
More

Discar

Pas

Fai

Test 2
More
Pas
Pas
Refrigerate
Storag

Assign to
Projects

Figure 4-1. DRI Quartz Pre-firing Flow Diagram.

Fai
Discar

DRI STANDARD OPERATING PROCEDURE

Title: Pre-firing and Acceptance Testing of Quartz-Fiber Filters
for Aerosol and Carbonaceous Material Sampling

4.4

Page:
6 of 7
Date:
November 2005
Number:
2-106.5
Revision:
5

Obtain 100 filters of the required size from the stocking shelf in the Shipping and
Receiving room, and assign the next consecutive lot number as determined from the
Filter Media Acceptance Log binder.

Wearing gloves, place one filter flat in the center of the dish. Place additional filters
in the dish in a circle, resting on the side of the dish and the center filter. The
completed dish will have the appearance of a rosette. Place 50 in each dish if prefiring 47mm or 37 mm filters or 100 filters per dish if pre-firing 25mm filters.
CAUTION: too much overlap of filters will not allow carbonaceous vapors to
escape.

Invert the second dish and place it as a cap on top of the first dish.

Repeat the previous steps until sufficient lots are prepared to fill the oven.

Place the dishes in the oven. The dishes are placed three in a stack. Close and latch
the oven door.

Turn on the oven. Set the oven temperature to 900 C by pressing the small black
push button and turning the set point adjustment knob until "900" appears in the
display. When the push button is released the display will return to the current oven
temperature.

Record the pre-fire date in the Acceptance Log binder and the acceptance data base.
Line the original boxes with aluminum foil, because the pre-fired filters are returned
to them for storage. Also, prepare 2 tubes and 2 slides for all lots that will be used
for projects requiring ion analysis (usually the 47mm and 37mm).

Turn the oven off after a minimum of 4 hours have elapsed. Allow the oven to cool
without opening the door. Generally the oven is left overnight to cool.

Acceptance Testing

When the oven has cooled, remove the dishes from the oven..

Using flat-tipped tweezers, hold each filter to the light table and inspect it for holes
or uneven texture. Place any rejects in a separate unlined box for use in test packs.
Place the accepted filters in the prepared aluminum lined boxes. NOTE: inspect the
filters carefully; for most air sampling projects the equivalent value of each filter
may reach several hundreds of dollars; make sure that only clean, unblemished
filters are accepted.

When all filters have been light checked, place two of the filters in PetriSlides for
carbon acceptance testing.
Label the PetriSlides with the code "Q"+lot
number+"A" or B (e.g., "Q160A"). For 37mm and 47mm filters, also fold and
place two filters in extraction tubes for wet chemistry acceptance testing. Store the
boxes of filters, extraction tubes, and PetriSlides in the designated freezer. Inform

DRI STANDARD OPERATING PROCEDURE

Title: Pre-firing and Acceptance Testing of Quartz-Fiber Filters
for Aerosol and Carbonaceous Material Sampling

Page:
7 of 7
Date:
November 2005
Number:
2-106.5
Revision:
5

the laboratory coordinator that there are pre-fired filters that will need an analysis
list for acceptance testing.

5.0

Carbon acceptance testing is performed as described in SOP #2-216.1

Ion acceptance testing is performed as described in SOPs #2-203.4, 2-207.5, 2206.3, or 2-208.1, as required.

Two additional filters from lots that fail acceptance testing are subjected to further
testing. The process outlined above is followed except the filters are identified with
a C and D suffix. If the filters fail again, the lot is discarded and a note is made
in the Acceptance Binder.

Boxes containing filters which pass acceptance testing are placed in zip-lock bags,
and stored in the freezer until they are assigned to a project.

QUANTIFICATION
(Not applicable)

6.0

QUALITY CONTROL
(Not applicable)

7.0

QUALITY ASSURANCE
(Not applicable)

8.0

REFERENCES
Refer to the oven's owner's manual for additional information concerning its operation.

GUIDELINES FOR APPLICANTS - IS/ISO 22000:2005

The Bureau of Indian Standards (BIS), the national standards body of India, has been guiding the
Indian industry for more than five decades by formulation of national standards and operation of
product and management systems certification schemes.
BIS, being a certification body, does not provide any form of consultancy services for
implementation of the requirement of IS/ISO 22000 under its Food Safety Management Systems
Certification Scheme.
These guidelines contain information on processing of application, procedure for grant of
licence, obligations and responsibilities of the organizations interested in obtaining licences
conforming to IS/ISO 22000:2005 standard.
These guidelines are in the nature of extracted information from the applicable regulations. For
complete details, reference is to be made to Bureau of Indian Standards (Certification)
Amendment Regulations, 2002.
HOW TO OBTAIN LICENCE
Application and its Processing
Organizations interested in obtaining licence for Food Safety Management Systems as per the
IS/ISO 22000:2005 should ensure that they are operating food safety management system in
accordance with the requirements of the standard. They should apply on the prescribed proforma
in triplicate (Form-IV & Form-XIII) at the concerned Regional Office of BIS along with
prescribed application fee as applicable. The application fee is non- refundable.
The application (Form IV) is to be signed by the proprietor, partner or the Chief Executive
Officer (CEO) of the organization or any other person authorized to sign any declaration on
behalf of the organization. The name and designation of the person signing the application must
be recorded legibly in a space set apart for the purpose in the application form.
Each application must be accompanied by a supplementary questionnaire (Form- XIII) duly
filled in alongwith the documented food safety management system (such as manual, HACCP
plan, etc) prepared by the organization. The documented Food Safety Management System
(FSMS) shall be in line with the requirements of the standard. The questionnaire (Form-XIII) is
to be signed by the proprietor, partner or the Chief Executive Officer (CEO) of the organization
or any other person authorized to sign any declaration on behalf of the organization. The name
and designation of the person signing the application must be recorded legibly in a space set
apart for the purpose in the questionnaire.
If necessary, BIS shall provide to the applicant further information about the scheme and also ask
for further information from the applicant.
BIS reserves the right to reject an application which is incomplete and does not fulfil one or
more of following requirements. .

i) Application fee not accompanying the application;

ii) Application form is incomplete;
iii) Annexures to the application are not clear.
However, ample opportunity and information will be provided to applicant to fulfil the
requirements. The reason for rejection of the application shall be communicated to the applicant
by BIS.
BIS will acknowledge the receipt of the application and application fee. Every application will
be given a serial number to be known as Application Number. In all future correspondence,
reference must be made to the Application Number.
Adequacy Audit
After the application has been accepted, the documented Food Safety Management System
(Manual/HACCP Plan, etc) shall be examined by the BIS for verifying the conformance to the
standard. Any significant omissions or deviations from the prescribed requirements intimated by
BIS will have to be corrected by the applicant and BIS to be informed accordingly to process the
application further.
Pre-Audit
BIS official(s) will make a visit to the premises of the applicant to acquaint himself/themselves
of the size, nature of the operation and organization'
s readiness for the audit. The visit will also
be utilized to assess the number of auditors for the initial audit for grant of licence, its duration
and type of expertise required. The number of the auditors for audit and its duration will vary
according to the size and nature of operation of the organization being assessed. Any significant
omissions or deviations from the prescribed requirements intimated by BIS will have to be
corrected by the applicant and BIS to be informed accordingly to process the application further.
Assessment Fee
Assessment fee will be payable in advance, estimate of which will be provided by BIS,
depending upon the man-days expected to be spent on the audit of the organization and the
anticipated expenses for travel and/or stay, etc as applicable will also be intimated.
Initial/Certification Audit
An Audit Team from BIS will visit the organization for assessment of the organization'
s
compliance to the requirements of IS/ISO 22000:2005 and processes, procedures and activities
enumerated in the documented Food Safety Management System and/or as established.
The Assessment will comprise the following sequence:
a) Opening Meeting - This meeting will be conducted by the leader of the audit team in which
the Chief Executive Officer (CEO) of the organization, the management representative and
heads of all the departments being audited are expected to be present. The purpose of an

opening meeting is to confirm the audit plan; provide a short summary of how the audit
activities will be undertaken; confirm communication channels; and to provide an
opportunity for the auditee to ask questions.
b) Conduct of Assessment - Each auditor may be accompanied by a guide who is conversant
with the activities of the department(s) the auditor is auditing. Observations recorded by the
auditors may be signed by the guide as a token of acceptance, if desired by the auditor.
The non-conformities observed by the audit team will be handed over to the firm at the end of
each day for necessary correction and corrective actions.
Time frame for the corrective action(s) will be decided by the firm.
The non-conformity reports will be signed by Management Representative or authorized
signatory as a token of acceptance.
c) Closing Meeting
All the members present in the opening meeting should preferably be present in the closing
meeting as well, when the audit team will present their findings to the firm.
The audit team leader will present the audit findings and conclusions during the closing
meeting. A report will be submitted to the firm by the audit team leader.
RESPONSIBILITIES OF APPLICANT DURING THE AUDIT
The organization is expected to provide following assistance to the audit team during the audits:
a) Arrangements of stay, local guidance and travel arrangements, etc.
b) The CEO and the Management Representative of the company must be present during the
opening and closing meetings. As far as possible, all responsible personnel of the company
whose departments are being audited should be present in these meetings.
c)

In the interest of the firm, all efforts should be made that time of the audit team is not wasted
on account of non- availability of relevant personnel, documents, records, shut down of
unit(s) being audited, etc.

d)

The firm will arrange a place/room where members of the audit team can meet to exchange
their notes and findings and discuss during the day and at the end of the day.

Before grant of licence to the organization be considered, corrections/corrective actions

taken by the organization on the non conformities observed during the audit will have to be
verified by BIS. This may be verified during the audit or call for a follow up audit, full or
partial, as the case may be. When the competent authority of BIS is satisfied with the
recommendations of the assessment team for grant of licence, the same shall be granted.

At the time of grant of licence to the applicant, they shall give the following undertaking:
"We shall make no claim direct or implied that the licence granted to us relates to products or
processes other than those set out in the said licence and the schedule thereof."
Grant of Licence
The licence shall be granted for a period of three years.
Grant of licence will be followed by atleast three surveillance visits in three years by the
auditor(s) nominated by BIS to verify the effective implementation and maintenance of the food
safety management system established by the firm.
During the operation of licence, when a licensee fails to observe the conditions of the Food
Safety Management Systems Certification Scheme or where there have been significant changes
in the organization of the licensee, licence of the firm is liable to be suspended and may call for
special visits for which firm is liable to pay special visit charges as set out in schedule of fees.
RENEWAL, EXPIRY, SUSPENSION AND CANCELLATION OF LICENCE
Any licence granted automatically expires at the end of the period for which it is granted. A
renewal notice will be issued to the licensee by the concerned regional office of BIS four
months before the expiry of the operative period. The licensee is required to submit the renewal
application atleast three months in advance before the expiry of the licence which will be
followed by a complete audit of Food Safety Management System of the organization.
If some discrepancies are found during the audit, the licensee will be asked to take actions
(correction and corrective actions). After the licensee has taken necessary action or a corrective
and preventive action plan is proposed by the licensee to remove discrepancies, the Food Safety
Management Systems Certification licence will be renewed for a period of three years. (For
suspension and cancellation of licence, please see Obligations of Licensee)
OBLIGATIONS OF LICENSEE
A licensee on grant of certification for Food Safety Management System will:
a) At all times comply with the requirements of the licence as set out therein and
comply with BIS (Certification) Amendment Regulations, 2002 or any
amendments thereto.
b) Only claim that he is holding a licence in respect of the capability which is the
subject of the licence and which relates to the products, processes or systems in
accordance with the licence requirements.
c) Not use the licence in any manner to which the BIS may object and shall not
make any statement concerning the authority of the licensee'
s use of the licence
which, in the opinion of the BIS, may be misleading.
d) Submit to the BIS for approval the form in which he proposes to use the licence or
proposes to make references to the licence.

e) Upon expiry of its period of validity, suspension or termination of the licence,

however determined, discontinue its use forthwith and withdraw all promotional
and advertising matter which contains any reference thereto.
f) Not make any change in the Food Safety Management System which forms the
basis for the grant or renewal of the licence and which prevents its compliance
with the Scheme without prior approval of the BIS.
g) Submit to the BIS any amendments to the approved documented system.
h) Document all changes made to the Food Safety Management System and make
records of such changes available to Bureau'
s designated officers on request. A
change in key personnel in relation to management of the licenced systems and
technological functions or senior management shall be notified to the BIS by the
licensee.
i) Permit access to a team appointed by the BIS for purposes of assessment, audit or
surveillance. The licensee shall give full details of all actions taken in response to
field problems arising from allegations of defects in products, processes or
systems covered in the licence and allow BIS officers access to all relevant
records and documents for the purpose of verifying such details.
j) Be required to produce evidence of continuing operations for the products,
processes or systems covered by the licence. Licensee shall notify to BIS in
writing of discontinuance in such operations exceeding three months.
Discontinuance of a licence in excess of six months or more may lead to
cancellation of the licence. In such cases, a fresh application shall be submitted to
the Bureau and assessment visit will be necessary prior to grant of a new licence.
k) Pay all financial dues to the Bureau, in the manner specified by it, even for the
period of discontinuance or suspension of licence.
l) Operate and maintain procedures for handling and recording of complaints and
shall report any complaints against the Food Safety Management System operated
and/or licence, to BIS. Cooperate and assist BIS on the investigation and
resolution of such complaints.
m) Operate within the provisions of the BIS Act 1986; Rules, 1987; BIS
(Certification) Amendment Regulations, 2002 and Certification Scheme Procedure
for grant of licence.
PRIVILEGES OF LICENSEE
The privileges enjoyed by BIS licensees include:
a) Original Food Safety Management System Certification licence which can be
demonstrated by the licensees to anyone concerned. If need be, it can be
photocopied and displayed at various locations.
b) Use of Food Safety Management Systems Certification Mark, if prescribed, on
letter heads in advertisements, brochures, complimentary documents and for other
promotional purposes. However, Standard Mark shall not be directly applied on
the product and its packaging so as to avoid the impression that product itself is
certified by BIS.
c) Each licence shall be listed in the register of licensees maintained by BIS.

APPEALS
Under the Provisions of BIS Act 1986, any decision taken in respect of granting, withholding,
renewal, suspension or cancellation of certification under the Bureau of Indian Standards Food
Safety Management Systems Certification Scheme (BIS FSMSCS) can be appealed against. For
the Procedure and Guidelines for making an appeal, contact Head (Management Systems
Certification) at BIS Headquarters, 9 Bahadur Shah Zafar Marg, New Delhi - 110 002.

PROCESS OF FOOD SAFETY MANAGEMENT

SYSTEMS

CERTIFICATION

APPLICANT

SUBMISSION
OF APPLICATION

SEEK MORE
INFORMATION

SCRUTINY
BY BIS

REJECT
Accepted

ADEQUACY
AUDIT

AFTER
CORRECTIVE
ACTION
APPLICANT

CORRECTIVE

PRELIMINARY
AUDIT
AUDIT TEAM
APPOINTMENT

CERTIFICATION AUDIT

AUDIT
REPORT

Satisfactory

ACTION
RECOMMENDATIONS FOR AWARD OF
CERTIFICATE

CERTIFICATE GRANTED

SURVEILLANCE

RENEWAL

CODEX STAN 229

Page 1 of 35

RECOMMENDED METHODS OF ANALYSIS FOR PESTICIDE RESIDUES

CODEX STAN 2291
1.

INTRODUCTION

1.1

Scope

Hereunder are given analytical methods which can, from practical experience of the Working
Group on Methods of Analysis to the Codex Committee on Pesticide Residues, be applied to the
determination of pesticide residues for regulatory purposes. The list, given in par.2, is not exhaustive and
methods not mentioned in the list can also be applied, provided that they can be shown to be effective.
1.2

Criteria for the selection of analytical methods

Whenever possible, the Working Group used the following criteria when selecting analytical
methods:
(i)

published in books, manuals or open literature; (For some newer compounds, few
methods might be available from these sources; in those cases, GIFAP is prepared to
supply analytical methods to regulatory authorities as a matter of routine policy and to
other scientists on a case by case basis. Requests can be directed to: GIFAP, Avenue
Albert Lancaster 79A, 1180 Brussels, Belgium);

(ii)

collaboratively studied or known to have been validated in a large number of laboratories;

(iii)

capable of determining more than one residue, i.e. multi-residue methods;

(iv)

suitable for as many commodities as possible at or below the specified MRLs;

(v)

applicable in a regulatory laboratory equipped with routine analytical instrumentation.

Preference was given to gas chromatography or high performance liquid chromatography as the
determinative step for the methods. Under certain conditions however, methods using less sophisticated
procedures, such as thin-layer chromatography or spectrophotometry, may be applicable. This may be the
case, for example, when an exporting country wants to check whether or not a commodity produced in
that country complies with an Codex MRL. In this case, the treatment history of the commodity may be
known or assumed, so that the method used need not be as elaborate as in cases where samples of
unknown treatment history are under investigation. Also, when the MRL is high compared to the limit of
determination, simpler methodology may be applied in order to arrive at a "pass/no pass" decision or for
quick screening purposes.
1.3

Application of methods

It will always be necessary for the analyst to validate a method before it is first applied in a
practical situation. There is a further need for regular checks on the performance of the method in use at
both the MRL and at the lower limit of determination. For all new pesticide/commodity combinations the
1

Last revised in 1993

CODEX STAN 229

Page 2 of 35

method must be validated following Good Practice in Residue Analysis, (see reference 4 ). Confirmation
of the identity of an indicated residue by an independent technique is also to be regarded as an essential
part of Good Practice in Residue Analysis, especially when the initial result suggests that an MRL is
exceeded. Mass spectrometry has become for many residues the method of choice for confimatory
purposes, but the ultimate choice of a confirmatory test depends upon the technique used in the initial
determination and upon the available instrumentation and necessary expertise.
1.4

References to literature

Other relevant Codex recommendations in the field of enforcement of Codex maximum limits for
pesticide residues are as follows:
1.

Recommended Methods of Sampling for the Determination of Pesticide Residues (Ref:

Codex Alimentarius Vol. 2, Section 3 ).

2.

Portion of a Commodities to which Codex Maximum Residue Limits apply and which should
be analysed (Ref: Codex Alimentarius Vol. 2, Section 4.1).

3.

Explanatory Notes on Codex Maximum Limits for Pesticide Residues (Ref: Codex
Alimentarius Vol. 2, Section 1).

4.

Codex Guidelines on Good Practice in Pesticide Residue Analysis. (Ref: Codex Alimentarius
Suppl 1 to vol, 2. Section 4).

In paragraph 3 references can be found to:

-

general articles on pesticide residue methodology (paragraph 3.1);

manuals (paragraph 3.2);
individual papers (paragraph 3.3).

After each reference given in paragraph 3.3, the compounds to which the methods involved apply
are indicated by their CCPR-number.

CODEX STAN 229

2.

Page 3 of 35

LIST OF METHODS OF ANALYSIS

The numbers refer to the manuals and books listed in paragraph 3.2, the names to the (first) author of
the papers listed in paragraph 3.3.
___________________________________________________________________________________
____
CCPR
Compound
References
number
001

aldrin/dieldrin

1a, 1n, 1o, 1p, 2a, 2d, 2f, 3, 4 (XII-5, 6; S1-5, S8-10, S12, S19), 5, 7a
(5, 6), 7c (S8-10, S12, S19), 8a, 8b, 8c, 8d, 9a (M1, M12), 10
Ambrus, Abbott (2), Panel (4), Stijve (2, 3)

002

azinphos-methyl

2c, 2d, 2e, 2f, 3, 4 (XII-6; S5, S8, S19; 63, 63A), 7a (6), 7c (S8, S19),
7d(255), 9a (M2, M5, M12), 10
Abbott (1), Ambrus, Panel (3)

003

binapacryl

2a, 2d, 3, 4 (XII-4, 6; S19; 8, 43), 7a (6), 7c (S19), 9b, 10

Baker, PB (2)

004

bromophos

2a, 2c, 2d, 4 (XII-3, 6; S5, S8-10, S13, S17, S19; 210, 210A), 6d, 7a
(3, 6), 7c (S8-10, S13, S17, S19), 9a (M2, M5, M12), 10
Abbott (1), Ambrus, Bottomley, Panel (7, 8), Stijve (7)

005

bromophos-ethyl

2a, 2c, 2d, 3, 4 (XII-3, 6; S8, S13, S17, S19; 263), 6d, 7a (3,6), 7c
(S13, S17, S19), 9a (M2, M5, M12), 10
Abbott (1), Ambrus

006

captafol

2d, 2e, 4 (XII-6; S8, S19, S20; 266, 266A), 6d, 7a (6), 7b, 7c (S8, S19,
S20), 9a (M1, M12), 10
Ambrus, Baker, PB (1), Buettler, Gilvydis, Pomerantz

007

captan

2a, 2d, 2e, 3, 4 (XII-6; S8, S12, S19, S20; 12, 12A), 7a (6), 7b, 7c (S8,
S12, S19, S20), 9a (M1, M12), 10
Ambrus, Baker, PB (1), Buettler, Gilvydis, Pomerantz

008

carbaryl

1q, 2d, 2e, 2f, 2g, 3, 4 (XII-6; 100), 6c, 7a (6), 9a (M2, M13), 10
Brauckhoff, Chaput, Lawrence(1)

009

carbon disulphide

9a (M8)
Mestres (2)

010

carbon tetrachloride

1d, 9a (M8)
Daft, Mestres (2), Panel (5)

CODEX STAN 229

Page 4 of 35

CCPR
number

Compound

References

011

carbophenothion

2a, 2c, 2d, 2e, 2f, 3, 3d, 4 (XII-5, 6; S8, S10, S13, S16, S19), 7a (5, 6),
7c (S8, S10, S13, S16, S19), 8b, 8e, 9a (M2, M5, M12), 10
Abbott (1), Ambrus

012

chlordane

1a, 1o, 2a, 2d, 2f, 3, 4 (XII-5, 6; S9, S10, S12, S19), 5, 7a (5, 6), 7c
(S9, S10, S12, S19), 6c, 6d, 8a, 8b, 8c, 8d, 9a (M1, M12), 10
Panel (4), Stijve (3), Veierov

013

chlordimeform

2e, 6a, 9a (M4), 10

014

chlorfenvinphos

2c, 2d, 2e, 2f, 3, 4 (XII-3, 5, 6; S8, S13, S17, S19; 239), 5, 7a (3, 5, 6),
7c (S8, S13, S17, S19), 9a (M2, M5, M12), 10
Abbott (1), Ambrus, Panel (7,8), Stijve (7)

015

chlormequat

6a, 9b
Sachse, Stijve (5)

016

chlorobenzilate

2a, 2d, 2e, 3, 4 (XII-6; S19), 7a (6), 7c (S19), 10

017

chlorpyrifos

1p, 2a, 2c, 2d, 2e, 2f, 3, 4 (XII-6; S8, S9, S13, S19), 5, 7a (6), 7c (S8,
S9, S13, S19), 8b, 8e, 9a (M2, M5, M12), 10
(Ambrus, Stijve (7))

018

coumaphos

2c, 2d, 2e, 3, 4 (XII-6; S19), 7a (6), 7c (S19), 8b, 8e, 9a (M2, M5,
M12)
Ambrus, Stijve (7)

019

crufomate

020

2,4-D

2d, 2e, 2f, 4 (XII-6; S19), 7a (6), 7c (S19), 8b, 8e

Stijve (7)
2b, 2f, 3, 4 (27, 27A-380), 5,7d(27A-28A), 9a (M6)
Ebing, Specht (1)

021

DDT

1a, 1n, 1o, 1p, 2a, 2d, 2f, 3, 4 (XII-4, 5, 6; S1-5, S8-10, S12, S19), 5,
6c, 7a (4,5,6), 7c (S8-10, S12, S19), 8a, 8b, 8c, 9a (M1, M12), 10
Abbott (2), Ambrus, Bottomley, Panel (4), Stijve (2, 3), Veierov

022

diazinon

1a, 2a, 2c, 2d, 2f, 3, 4 (XII-5, 6; S5, S8, S10, S13, S17, S19; 35A,
35B), 6c, 7a (5, 6), 7c (S8, S10, S13, S17, S19), 8e, 9a (M2, M5,
M12), 10
Abbott (1), Ambrus, Bottomley, Panel (7), Stijve (7)

CODEX STAN 229

Page 5 of 35

CCPR
number

Compound

References

023

1,2-dibromoethane

1d, 8f, 9a (M8)

Daft, Heikes, Mestres (2), Panel (5), Rains

024

1,2-dichloroethane

1d, 9a (M8)
Daft, Mestres (2), Panel (5)

025

dichlorvos

2c, 2d, 2e, 2f, 3, 4 (XII-3, 6; S5, S8, S13, S17, S19; 200), 7a (3, 6), 7c
(S13, S17, S19), 8b, 8e, 9a (M2, M5), 10
Abbott (1), Ambrus, Bottomley, Panel (1, 3, 7), Stijve (7)

026

dicofol

2a, 2d, 2f, 3, 4 (XII-6; S8, S9, S12, S19; 69, 69A), 7a (6), 7c (S8, S9,
S12, S19), 9a (M1, M12), 10

027

dimethoate

2c, 2d, 2f, 3, 4 (XII-3, 6; S5, S8, S13, S17, S19; 42, 236), 5, 7a (3, 6),
7c (S8, S13, S17, S19), 9a (M5, M12), 10
Abbott (1), Ambrus, Panel (3, 7, 8), Stijve (7)

028

dioxathion

2c, 2d, 4 (XII-6; S8, S13, S19), 7a (6), 7c (S8, S9, S19), 8e, 9a (M2,
M5, M12), 10
Abbott (1), Stijve (7)

029

diphenyl

2d, 4 (XII-6; 256A), 7a (6), 10

Farrow, Kitada, Lord, Mestres (1), Player, Pyysalo

030

diphenylamine

2d, 2e, 4 (XII-6), 7a (6), 10

Allen (1), Luke

031

diquat

2e, 4 (37), 6d
Calderbank (2), King

032

endosulfan

1b, 2a, 2d, 2f, 3, 4 (XII-5,6; S5, S8, S12, S19; 50), 5, 7a (5, 6), 7c
(S19), 5, 9a (M1, M12), 10
Abbott (2), Ambrus

033

endrin

1a, 1o, 2a, 2d, 2f, 3, 4 (XII-5, 6; S5, S9, S10, S12, S19), 5, 7a (5, 6), 7c
(S9-10, S12, S19), 8a, 8b, 8c, 8d, 9a (M1, M12), 10
Abbott (2), Ambrus, Panel (4)

034

ethion

1a, 2a, 2c, 2d, 2f, 3, 4 (XII-3, 5, 6; S8, S9, S13, S17, S19), 7a (3, 5, 6),
7c (S8, S9, S13, S17, S19), 8e, 9a (M2, M5, M12), 10
Abbott (1), Ambrus, Stijve (7)

CODEX STAN 229

Page 6 of 35

CCPR
number

Compound

References

035

ethoxyquin

2d, 2e, 4 (XII-6; 500)

Winell

036

fenchlorphos

1a, 2a, 2c, 2d, 2f, 3, 4 (XII-3, 5, 6; S8-10, S13, S17, S19), 7a (3, 5, 6),
7c (S8-10, S13, S17, S19), 8b, 8e, 9a (M2, M5), 10
Abbott (1), Ambrus, Panel (7, 8), Stijve (7)

037

fenitrothion

2a, 2c, 2d, 2f, 3, 4 (XII-3, 6; S5, S8, S13, S17, S19; 58), 6a, 8e, 9a
(M2, M5), 10
Abbott (1), Ambrus, Bottomley, Desmarchelier, Panel (7,8), Stijve (7)

038

fensulfothion

2c, 2d, 2e, 3, 4 (XII-3, 6; S8, S13, S16, S17, S19), 6a, 7a (3, 6), 7c (S8,
S13, S16, S17, S19), 9a (M2, M5), 10

039

fenthion

2c, 2d, 2e, 2f, 3, 4 (XII-3, 6; S5, S8, S13, S16, S17, S19), 7a (3, 6), 7c
(S8, S13, S16, S17, S19), 8e, 9a (M2, M5), 10
Abbott (1), Ambrus, Hill

040

fentin

2e, 4 (S24; 55A, 55B), 6e Baker, PG (1)

041

folpet

2a, 2c, 2d, 3, 4 (XII-6; S8, S12, S19, S20; 91, 91A), 7a (6), 7b, 7c (S8,
S12, S19, S20), 9a (M1, M12), 10
Ambrus, Baker, PB (1), Buettler, Gilvydis, Pomerantz

042

formothion

2d, 4 (XII-6; S5, S8, S19; 236), 6b, 7a (6), 7c (S8, S19), 9a (M2, M5,
M12), 10
Abbott (1), Ambrus

043

heptachlor

1a, 1n, 1o, 2a, 2d, 2f, 3, 4 (XII-5, 6; S 1-4, S8-10, S12, S19), 5, 6c, 6d,
7a (5, 6), 7c (S8-10, S12, S19), 8a, 8b, 8c, 8d, 9a (M1, M12), 10
Abbott (2), Ambrus, Stijve (2, 3), Veierov

044

hexachlorobenzene

1k, 1o, 2a, 2d, 3, 4 (XII-1, 5, 6; S9, S10, S12, S19), 5, 6c, 7a (1, 5, 6),
7c (S9, S10, S12, S19), 8a, 8b, 8c, 8d, 9a (M1, M12), 10
Ambrus, Panel (4), Stijve (2, 3), Veierov, Zimmerli

045

hydrogen cyanide

2e, 4 (11), 9b
Darr

046

hydrogen phosphide

2e, 4 (13), 9a (M8)

Scudamore (2)

CODEX STAN 229

Page 7 of 35

CCPR
number

Compound

References

047

inorganic bromide

2e, 4 (S18; 149), 7c (S18), 9b

Panel (2), Roughan, Stijve (1,4), VanWees

048

lindane

1a, 1o, 2a, 2d, 3, 4 (XII-5, 6; S1-5, S8-10, S12, S19), 5, 7a (5, 6), 7c
(S8-10, S12, S19), 8a, 8b, 8c, 8d, 9a (M1, M12), 10
Abbott (2), Ambrus, Panel (4), Stijve (2,3), Veierov

049

malathion

1a, 2a, 2c, 2d, 2f, 3, 4 (XII-3, 5, 6; S5, S8, S10, S13, S17, S19; 72), 7a
(3, 5, 6), 7c (S8, S10, S13, S17, S19), 8e, 9a (M2, M5, M12), 10
Abbott (1), Ambrus, Bottomley, Desmarchelier, Panel (1, 3, 7, 8),
Stijve (7)

050

mancozeb

see 105: dithiocarbamates

051

methidathion

2a, 2c, 2d, 2e, 3, 4 (XII-6; S5, S8, S13, S19; 232), 6b, 7a (6), 7c (S8,
S13, S19), 9a (M2, M5, M12), 10
Ambrus

052

methyl bromide

9a (M8)
Mestres (2), Panel (5)

053

mevinphos

2c, 2d, 2f, 3, 4 (XII-3, 6; S5, S8, S13, S17, S19; 93), 7a (3, 6), 7c (S8,
S13, S17, S19), 9a (M2, M5, M12), 10
Abbott (1), Ambrus

054

monocrotophos

1p, 2c, 2d, 2e, 2f, 4 (XII-6; S19), 7c (S19), 9a (M2, M5), 10
Ambrus

055

omethoate

1p, 2c, 2d, 4 (XII-6; S13, S17, S19; 236), 5, 7a (6), 7c (S13, S17, S19),
9a (M2, M5), 10
Abbott (1), Panel (3)

056

ortho-phenylphenol

2d, 2e, 10
Farrow, Kitada, Lord, Mestres (1), Player, Pyysalo

057

paraquat

2e, 4 (134), 6d, 7b

Calderbank (1), Khan, King, Lott

058

parathion

1a, 2a, 2c, 2d, 2f, 3, 4 (XII-3, 4, 5, 6; S5, S8, S10, S13, S17, S19; 87A,
87B), 7a (3, 4, 5, 6), 7c (S8, S10, S13, S17, S19), 8e, 9a (M2, M5,
M12), 10
Abbott (1), Ambrus, Panel (3)

CODEX STAN 229

Page 8 of 35

CCPR
number

Compound

References

059

parathion-methyl

1a, 2a, 2c, 2d, 2f, 3, 4 (XII-3, 5, 6; S5, S8, S13, S17, S19; 88A, 88B),
7a (3, 5, 6), 7c (S8, S13, S17, S19), 8e, 9a (M2, M5, M12), 10
Abbott (1), Ambrus, Panel (3)

060

phosalone

2a, 2c, 2d, 2e, 3, 4 (XII-5, 6; S8, S19), 5, 6a, 7a (5, 6), 7c (S8, S19), 9a
(M2, M5, M12), 10
Abbott (1), Ambrus, Stijve (7)

061

phosphamidon

2c, 2d, 2e, 3, 4 (XII-6; S5, S13, S19), 7a (6), 7c (S13, S19), 9a (M5,
M12), 10
Abbott (1), Ambrus, Bottomley

062

piperonyl butoxide

2e, 4 (XII-6; S19, S22; 163), 7a (6), 7c

(S19), 9b Krause (2)

063

pyrethrins

2a, 2d, 2e, 4 (XII-6; S19, S22), 6b, 7a (6), 7c (S19), 9b

064

quintozene

2a, 2d, 2f, 3, 4 (XII-4, 5, 6; S8, S9, S12, S19; 99), 7a (4, 5, 6), 7c (S8,
S9, S12, S19), 9a (M1, M12), 10

065

thiabendazole

2d, 2e, 2h, 4 (XII-6; 256A, 256B),7d (256A, 256B), 8g, 9a (M3), 10
Farrow, Kitada, Mestres (1, 3), Rajzman, Yamada

066

trichlorfon

2c, 2d, 2e, 2f, 3, 4 (XII-6; S5, S13, S19; 112), 5, 7a (6), 7c (S13, S19),
8e, 9a (M2, M5, M12)
Abbott (1), Ambrus, Bottomley

067

cyhexatin

2e, 4 (S24), 6a, 9b

Moellhoff (2)

068

azinphos-ethyl

2c, 2d, 4 (XII-3, 5, 6; S5, S8, S13, S17, S19; 62, 62A), 7a (3, 5, 6), 7c
(S8, S13, S17, S19), 9a (M2, M5, M12), 10
Abbott (1), Ambrus

069

benomyl

see 072: carbendazim

070

bromopropylate

2a, 2d, 4 (XII-6; S19), 7a (6), 7c (S19), 9a (M12), 10

Stijve (6)

071

camphechlor

2a, 2d, 2e,4 (XII-5, 6; S9, S19), 7a (5, 6), 7c (S9, S19)
Stijve (2)

CODEX STAN 229

Page 9 of 35

CCPR
number

Compound

References

072

carbendazim

2e, 2h, 4 (261, 378), 6a, 6d,7d (261, 370, 378) 9a (M3), 10
Ambrus, Farrow, Mestres (3), VanHaver

073

demeton-S-methyl

2d, 2f, 4 (XII-6; S5, S13, S16, S19), 7a (6), 7c (S13, S16, S19),9a
(M2, M5), 10
Abbott (1), Ambrus, Hill, Wagner

074

disulfoton

2a, 2c, 2d, 2e, 2f, 3, 4 (XII-3, 6; S5, S8, S13, S16, S17, S19), 7a (3, 6),
7c (S8, S13, S16, S17, S19), 8e, 9a (M2, M5)
Abbott (1), Ambrus, Panel (7)

075

propoxur

076

thiometon

1e, 2d, 2g, 4 (XII-6; S19; S25; 216), 6a, 7a (6), 7c (S19), 9a (M2,
M13), 10
Ambrus, Brauckhoff, Chaput, Lawrence (1)
2d, 4 (XII-6; S13), 6b, 7a (6), 7c (S13), 9a (M2, M5, M10, M12)
Abbott (1), Ambrus, Hill

077

thiophanate-methyl

2e, 2h, 4 (261), 5, 7d(261, 370, 378), 9a (M3), 10

Ambrus, Mestres (3), VanHaver

078

vamidothion

4 (XII-3,6; S17), 6a, 7a (3,6), 7c (S17), 9a (M2, M5, M10)

079

amitrole

2e(4A), 7d(4A)
Galoux, Lokke (1), v.d.Poll

080

chinomethionate

2d, 2e, 4 (XII-6; S19; 189), 7a (6), 7c (S19), 9b, 10

Ambrus, Francoeur, Krause (1), Tjan

081

chlorothalonil

2a, 2d, 2e, 3, 4 (XII-6; S19), 6b, 7a (6), 7c (S19), 9a (M1, M12), 10
Ambrus, Lokke (2)

082

dichlofluanid

2a, 2d, 4 (XII-6; S8, S12, S19; 203; 203A, 203 -(371)), 7a (6), 7c (S8,
S12, S19), 7d(203, 371, 203A, 371A), 9a (M1, M12), 10
Ambrus, Lokke (2), Brennecke (4)

083

dicloran

2d, 3, 4 (XII-6; S19), 7a (6), 7c (S19), 9a (M1), 10

Ambrus

084

dodine

2e
Newsome (1)

CODEX STAN 229

Page 10 of 35

CCPR
number

Compound

References

085

fenamiphos

2c, 2d, 2e, 4 (XII-6; S8; S16; S19), 7a (6), 7c (S16, S19), 9a (M5,
M12)
Hill

086

pirimiphos-methyl

2a, 2c, 2d, 2e, 4 (XII-6; S8, S19; 476), 6b, 7a (6), 7c (S8, S19), 9a
(M2, M5, M12), 10
Ambrus, Desmarchelier, Panel (7, 8), Stijve (7)

087

dinocap

2a, 2d, 2e, 4 (XII-6; S19; 68), 7a (6), 7c (S19), 9a (M9), 9b

Ambrus

088

leptophos

withdrawn

089

sec-butylamine

2e, 6b
Day, Hunter, Scudamore (1)

090

chlorpyrifos-methyl

2c, 2d, 4 (XII-6; S8, S19), 7a (6), 7c (S19), 9a (M2, M5), 10

Ambrus, Bottomley, Desmarchelier, Panel (4,8), Stijve (7)

091
092

cyanofenphos
demeton

2d, 4 (XII-6; S8, S19), 7a (6), 7c (S19), 9a (M2, M5), 10

2c, 2d, 2e, 4 (XII-6; S5, S16), 7a (6), 7c (S16), 9a (M5)
Abbott (1)

093

bioresmethrin

6c, 6d, 9a (M11)

Baker, PG (2), Bottomley

094

methomyl

1q, 2d, 2e, 2g, 4 (299), 6a, 7b, 9a (M13)

Ambrus, Chaput

095

acephate

1p, 2c, 2d, 2e, 4 (XII-6; S19; 358), 6a, 7a (6), 7b, 7c (S19), 9a (M5,
M12), 10

096

carbofuran

1e, 1q, 2e, 2g, 3, 4 (XII-6; S25), 6a, 7a (6), 7d(658, 344). 9a (M13), 10
Ambrus, Brauckhoff, Chaput, Lawrence(1), Moellhoff (1) Leppert (1,
2)

097

cartap

Official Gazette

098

dialifos

2a, 2d, 2e, 4 (XII-6; S19; 281), 7a (6), 7c (S19), 9a (M2, M5, M12), 10

099

edifenphos

2d, 4 (XII-6; S19), 7a (6), 7c (S19)

CODEX STAN 229

Page 11 of 35

CCPR
number

Compound

References

100

methamidophos

1p, 2c, 2d, 3, 4 (XII-6; S19; 358, 365), 5, 6a, 7a (6), 7c (S19), 9a(M5),
10

101

pirimicarb

2d, 4 (XII-6; S19; 309), 5, 6a, 7b, 10

102

maleic hydrazide

1m, 4 (297)
Lane, Newsome (3)

103

phosmet

2c, 2d, 4 (XII-6), 7a (6), 9a (M2, M5, M12), 10

Ambrus

104

daminozide

2e, 6b
Allen (2), Newsome (5), Saxton, Wright, Conditt

105

dithiocarbamates

2e, 3, 4 (S15, S21), 7c (S21), 9b

Newsome (2), Panel (6), Ott

106

ethephon

2e, 9b
Cochrane

107

ethiofencarb

2d, 2g, 4 (S25; 393), 9a (M13), 10

108

ethylene thiourea

1j, 4 (389), 7b, 9b

Panel (9), Hirvi, Otto, Rosenberg

109

fenbutatin oxide

2e, 4 (S24), 6d
Sano

110

imazalil

2d, 2e, 4 (XII-6; S19)

111

iprodione

2c, 2d, 2e, 4 (XII-6; S8, S19; 419), 6e, 7a (6), 7c (S8, S19), 9a (M1,
M12), 10

112

phorate

2a, 2c, 2d, 2e, 4 (XII-3, 6; S8, S13, S16, S17, S19), 7a (3, 6), 7c (S8,
S13, S16, S17, S19), 9a (M2, M5)
Abbott (1), Ambrus, Hill

113

propargite

2a, 2d, 2e, 3, 4 (XII-6), 6a, 7a (6), 9a (M1)

Ambrus

114

guazatine

Kobayashi

CODEX STAN 229

Page 12 of 35

CCPR
number

Compound

References

115

tecnazene

116

triforine

2a, 2d, 2e, 3, 4 (XII-6; S8, S12, S19; 108), 7a (6), 7c (S8, S12, S19),
9a (M1), 10
2e, 4 (338), 6d, 9b
Bourke, Newsome (4)

117

aldicarb

1q, 2e, 2g, 4 (XII-6; 250), 6a, 7a (6), 9a (M10, M13), 10

Ambrus, Chaput

118

cypermethrin

2a, 2d, 4 (XII-6; S19, S23), 6g, 7a (6), 7c (S19), 9a (M11), 10

Ambrus, Baker, PG (2), Bottomley

119

fenvalerate

2a, 2d, 2e, 4 (XII-6; S19, S23), 6g, 7a (6), 7c (S19), 9a (M11), 10
Ambrus, Baker, PG (2), Bottomley

120

permethrin

2a, 2d, 2e, 4 (XII-6; S19, S23), 6g, 7a (6), 7c (S19), 9a (M11), 10
Ambrus, Baker, PG (2), Bottomley

121

2,4,5-T

2b, 4 (XII-6; 105), 6c, 7a (6), 9a (M6)

Ebing, Lokke (3), Specht (1)

122

amitraz

2e, 4 (XII-6), 7a (6), 9b

123

etrimfos

2a, 2c, 2d, 4 (XII-6; S8, S19), 7a (6), 7c (S19), 6e, 9a (M2, M5)
Ambrus, Bottomley, Panel (8)

124

mecarbam

2c, 2d, 4 (XII-6; S19), 6b, 7a (6), 7c (S19), 9a (M2),10

Abbott (1)

125

methacrifos

4 (XII-6), 7a (6)
Ambrus, Desmarchelier, Panel (7, 8)

126

oxamyl

1q, 2e, 2g, 4 (XII-6; 441), 5, 7a (6), 7d (441), 9a (M13), 10

Ambrus

127

phenothrin

4 (XII-6), 7a (6), 9
Baker, PG (2), Bottomley

128

phenthoate

2a, 2c, 2d, 4 (XII-6; S19), 6b, 7a (6), 7c (S19), 9a (M11), 10

Ambrus

CODEX STAN 229

Page 13 of 35

CCPR
number

Compound

References

129

azocyclotin

4 (S24)
Moellhoff (2)

130

diflubenzuron

2e, 6d, 6f, 9a (M4)

Austin

131

isofenphos

2a, 2c, 2d, 2e, 4 (XII-6; S8), 7a (6), 9a (M5, M12), 10

132

methiocarb

1q, 2d, 2g, 4 (79, 79A), 9a (M2, M13), 10

Chaput

133

triadimefon

2d, 2e, 4 (XII-6; S8, S19; 425-(605)), 7a (6), 7c (S8, S19), 7d (613,
425, 605) 10
Ambrus, Brennecke (2), Ragab

134

aminocarb

2d, 10
Brauckhoff

135

deltamethrin

2a, 2d, 4 (XII-6; S19, S23), 6g, 7a (6), 7c (S19), 9a (M11)

Ambrus, Baker, PG (2), Bottomley

136

procymidone

2a, 2d, 4 (XII-6; S8, S19), 7a (6), 7c (S8, S19), 10

137

bendiocarb

2d, 2g, 6d, 4 (XII-6), 7a (6), 9a (M2, M13)

Ambrus

138

metalaxyl

2c, 2d, 2e, 4 (XII-6; S8, S19; 517), 7a (6), 7b, 7c (S19),9a (M4), 10
Ambrus

139

butocarboxim

2g, 9a (M13)
Aharonson, Brauckhoff, Li, Muszkat

140

nitrofen

1a, 2a, 2d, 2e, 4 (XII-6; S19; 340), 6d, 7a (6), 7b, 7c (S19)
Adler, Ambrus, Yu

141

phoxim

2d, 4 (XII-6; S19; 307), 7a (6), 7c (S19), 9a (M2, M12)

Ambrus

142

prochloraz

2d
Maclaine Pont, Somerville

CODEX STAN 229

Page 14 of 35

CCPR
number

Compound

References

143

triazophos

2c, 2d, 4 (XII-4,6; S8, S19; 401), 6d, 7a (6), 7c (S19), 9a(M2, M5,
M12), 10
Ambrus

144

bitertanol

2d, 4 (XII-6; S19; 613; 613A), 7a (6), 7c (S19), 7d (613A, 426, 605),
9a (M12)
Brennecke (1,3)

145

carbosulfan

2d, 4 (658 - (344))

Leppert (1,2)

146

cyhalothrin

2d, 6g

147

methoprene

2e, 6d

148

propamocarb

Gentile

149

ethoprofos

2c, 2d, 2e, 4 (XII-6; S8, S19), 7a (6), 7b, 7c (S19), 9a (M2, M5)
Ambrus

150

propylene thiourea

Lembo, Nitz

151

dimethipin

2e

152

flucythrinate

2d, 2e

153

pyrazophos

2d, 4 (XII-4,6; S8, S19; 328), 6d, 7a (6), 7b, 7c (S19), 9a (M2, M5,
M12), 10

154

thiodicarb

2g

155

benalaxyl

4 (S19) not published yet

156

clofentezine

Bichi, Snowdon

157

cyfluthrin

2d, 4 (S23), 9a (M11)

158

glyphosate

2e, 4 (405), 6h, 7d (405) 9b

Cowell, Tuinstra, Wigfield

159

vinclozolin

2a, 2d, 4 (XII-6; S8, S19; 412), 9a (M1, M12)

CODEX STAN 229

Page 15 of 35

CCPR
number

Compound

References

160

propiconazole

2d, 4 (S19; 624), 7d (624)

161

paclobutrazol

2d
Reed

162

tolylfluanid

2d, 4 (XII-6; S 8; S19: 371; 203- (371)), 7c (S8, S19), 7d (203A,371A)

9a (M1,M12)
Brennecke (4) Specht (2), Anderson

163

anilazine

4 (XII-6; S19: 186), 7c (S19), 7d (186) 2d, 2e

Lawrence(2), Brennecke(5)

164

demeton-S-methylsulphone

4(XII-6, S16, S19), 7c (S16), 9a (M5), 2d, 2e

Andersson, Thornton, Wagner

165

flusilazole

2d, 4(S19)(only parent compound)

166

oxydemeton-methyl

4(XII-6, S16, S19), 7c (S16), 9a (M5), 2c, 2d, 2e

Thornton, Wagner

167

terbufos

4 (S8; S19), 9a(M5) (Only parent compound), 2c, 2d, 2e

Westcott

168

triadimenol

4 (XII-6, S19, 425 - (605)) 7a (6), 7c (S19), 9a (M12), 2d

Allmendinger, Andersson, Brennecke (2), Ragab, Mendes

169

cyromazine

2e
Cabras, Bardalaye

170

hexaconazole

2d, 11

171

profenofos

2c, 2d, 2e
Andersson

172

bentazone

2e
Cessna, Hogendoorn

173

buprofezin

Nishizawa JAOAC accepted for publication, Ishii (1)

174

cadusafos

2d

CODEX STAN 229

Page 16 of 35

CCPR
number

Compound

References

175

glufosinateammonium

4 (651), 7d (651)

176

hexathiazox

2e

177

abamectin

2e
Prabhu, Vuik

178

bifentrin

2a,2e

179

cycloxydim

180

dithianon

Baker, Kadenczki

181

myclobutanil

2e

182

penconazole

2d

183

propham

2d, 4 (s11), 6e (343-350) 7c (S11)

184

ethofenprox

185

fenpropathrin

2, 7d (S23)
Nakamura

186

metiram

see 105: dithiocarbamates

187

clethodim

188

fenpropimorph

Kadenczki, v. Zoonen, Dieckmann, Lafuente (1,2), Tadeo

189

tebuconazole

7c(S19)
Brennecke (6), Allmendinger, Maasfeld

190

teflubenzuron

191

tolclofos-methyl

4 (s19), 7a (6), 7c (s19), 7d (S8)

Becker, Ishii, Stan, Philips

CODEX STAN 229

3.

REFERENCES TO LITERATURE

3.1.

General articles

Page 17 of 35

The following papers or books deal with general problems in pesticide residue analysis (cf also
the manuals referred to in par. 3.2):
Ambrus, A. & Thier, H.-P., Application of multi-residue procedures in pesticides residues analysis, Pure
Appl. Chem., 58, 1035-1062 (1986).
Beck, H., Untersuchungsmethoden zur Bestimmung der Rckstnde von ChlorkohlenwasserstoffPestiziden in oder auf Lebensmitteln, Bundesgesundheitsblatt, 17, 269-274 (1974).
Becker, G. et al., Dnnschichtchromatographie in der Rckstandsanalytik von Pflanzenschutzmitteln und
deren Metaboliten, Verlag Chemie VCH, Weinheim, FRG (1987).
Burke, J.A., The interlaboratory study in pesticide residue analyses, in: Advances in Pesticide Science, H.
Geissbuehler (edit.), Pergamon Press, Oxford, UK, 633-642 (1979).
Carl, M., Internal laboratory quality control in the routine determination of chlorinated pesticides, in:
Advances in Pesticide Science, H. Geissbuehler (edit.), Pergamon Press, Oxford, UK, 660-663 (1979).
Cochrane, W.P., Chemical derivatization in pesticide analysis, Plenum Press, New York, N.Y., USA,
(1981).
Egli, H., Storage stability of pesticide residues, J. Agr. Fd. Chem., 30, 861-866 (1982)
Frehse, H. & Timme, G., Quantitative residue analytical reliability: beatitude through the application of
latitude, Res. Revs., 73, 27-47 (1980).
Gunther, F.A., Interpreting pesticide residue data at the analytical level, Res. Revs., 76, 155-171 (1980).
Horwitz, W., The role of the analyst in analytical chemistry, FDA Bylines, 4, 169-178 (1979).
Horwitz, W., The inevitability of variability in pesticide residue analysis, in: Advances in Pesticide
Science, H. Geissbuehler (edit.), Pergamon Press, Oxford, UK, 649-655 (1979).
Horwitz, W. et al., Quality assurance in the analysis of foods for trace constituents, JAOAC, 63,
1344-1354 (1980).
Horwitz, W., Evaluation of analytical methods used for regulation of foods and drugs, Anal. Chem., 54,
67A-76A (1982).
ISO Document ISO 5725, 2nd edit. (1986), Precision of test methods: determination of repeatability and
reproducibility IUPAC Reports on Pesticides (13), Development and evaluation of simplified approaches
to residues analysis, Pure Appl. Chem., 53, 1039-1049 (1981).

CODEX STAN 229

Page 18 of 35

Moye, H.A. (edit.), Analysis of pesticide residues, Vol. 58 of: Chemical Analysis, John Wiley and Sons,
New York, N.Y., USA (1981).
Pesticide Residue Analysis, Health Aspects of Chemical Safety, Interim Document 14, WHO, Regional
Office for Europe, Copenhagen, Denmark (1984).
Safe, S. & Hutzinger, O., Mass spectrometry of pesticides and pollutants, CFC Press Inc., Boca Raton,
Florida, USA (1979).
Smart, N., Samples used for interlaboratory studies of methods for pesticide residues analysis in
foodstuffs, Res. Revs., 96, 1-12 (1985).
Steiner, E.H., Planning and analysis of results of collaborative tests, in: Statistical Manual of the AOAC,
Washington, D.C., USA (1974).
The Agrochemical Handbook, The Royal Society of Chemistry, The University, Nottingham, UK, (1983).
Thier, H.-P. & Frehse, H., Rckstandsanalytik von Pflanzenschutzmitteln, Georg Thieme Verlag,
Stuttgart - New York (1986).
Youden, W.J., Statistical techniques for collaborative tests, in: Statistical Manual of the AOAC,
Washington, D.C., USA (1974).
Zweig, G. (edit.), Analytical methods for pesticides, plant growth regulators and food additives Academic
Press, New York - San Francisco - London, Vol. XIV and XV (1986).

3.2.
(1)

Manuals
Official Methods of AOAC INTERNATIONAL, 16th edition (1995)
(a)
(b)
(d)
(e)
(j)
(k)
(l)
(m)
(n)
(o)
(p)
(q)

(2)

970.52
976.23
977.18
975.40
978.16
977.19
960.43
963.24
983.21
984.21
985.22
985.23

Pesticide Analytical Manual, Food and Drug Administration, Washington, D.C., USA

CODEX STAN 229

(a)

Vol. I,

(b)
(c)
(d)
(e)

Vol. I,
Vol. I,
Vol. I,
Vol. II,

(f)

Vol. I,

(g)
(h)

Vol. I,
Vol. I,

Page 19 of 35

2nd edition

3rd edition

Table 201-A and sections,

211.1, 212.1, 231.1, 232.1 and 252
Table 201-D and section 221.1
Table 201-H and section 232.3
Table 201-I and section 232.4
Method under compound name (when
in this reference several methods have
been given, they are generally listed in
order of preference)
Table 651-A and sections 650 and
651
Table 242.2-1 and section 242.2
Section 242.3

nonfat foods: Section 303

fatty foods: Section 304, E1-E5+C1-C4
Section 402
[method not in PAM I 3rd edition]
Section 302 E1-E4, no cleanup

[not in PAM I 3rd edition]

Section 401
Section 404

(3)

Manual on Analytical Methods for Pesticide Residues in Foods, Health Protection Branch, Health
and Welfare Canada, Ottawa, Ont., Canada (1985) (available in English and French)

(4)

Methodensammlung zur Rckstandsanalytik von Pflanzenschutzmitteln, 1.- 11. Lieferung, VCH

Verlagsgesellschaft, Weinheim, FRG (1991) (the numbers in parentheses refer to the numbers of
the methods in this manual; methods preceeded by "S" are multi-residue methods; the manual is
also available in English, see ref. 7).

(5)

Laboratory Manual for Pesticide Residues Analysis in Agricultural Products, compiled by R.B.
Maybury, Pesticide Laboratory, Food Production and Inspection Branch, Agriculture Canada,
Ottawa, Ont., Canada (1984) (available in English and French).

(6)

Zweig, G. (edit.), Analytical Methods for Pesticides, Plant Growth Regulators , Academic Press,
New York - San Francisco - London
(a)
(b)
(c)
(d)
(e)
(f)
(g)
(h)

(7)

Vol. VII
Vol. VIII
Vol. IX
Vol. X
Vol. XI
Vol. XII
Vol. XIII
Vol. XVI

(1974)
(1976)
(1977)
(1978)
(1980)
(1982) (Lawrence J.F. Editor)
(1984) (Zweig, G. and Sherma, J. Editors)
(1988) (Sherma, J. Editor)

Manual of Pesticide Residue Analysis, Deutsche Forschungsgemeinschaft, VCH Verlagsgesellschaft, Weinheim, FRG (1987) (English translation of ref. 4)
(a) Vol. I,
(b) Vol. I,
(c) Vol. I,

Section Clean-up Methods (the numbers in parentheses refer to the numbers of

the clean-up methods in this volume)
Section Individual Pesticide Residue Analytical Methods
Section Multiple Pesticide Residue Analytical Methods (the numbers in

CODEX STAN 229

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parentheses refer to the numbers of the multi-residue methods in this volume)

(d) Vol. II (1992).
(8)

Chemistry Laboratory Guidebook, United States Department of Agriculture, Food Safety and
Inspection Service, Science Program, Washington, D.C., USA
(a)
(b)
(c)
(d)
(e)
(f)
(g)

(9)

Section 5.001
Section 5.002
Section 5.003
Section 5.004
Section 5.006
Section 5.005
Section 5.050

Analytical Methods for Residues of Pesticides in Foodstuffs, P.A. Greve (edit.), 5th edition,
Government Publishing Office, The Hague, Netherlands (1988)
(a)
(b)

Part I:

Multi-residue Methods (the numbers in parentheses refer to numbers of the

multi-residue methods in this volume)
Part II: Special Methods (methods given under compound name)

(10) Materials and Methods Used for Pesticide Residues Monitoring in Sweden, Vr Fda, 38, Suppl.2,
79-136 (1986)
(11) Comprehensive Analytical Profiles of Important Pesticides (Modern methods for pesticides
analysis) e.d. J. Sherma & T Cairns 1992.
3.3.

Individual papers

The numbers in italics after the references refer to the compounds, indicated by their CCPRnumber, to which the methods involved apply.
Abbott (1), D.C. et al., Pest. Sci., 1, 10-13 (1970)
Pesticide residues in the total diet in England and Wales, 1966-1967; Part III: Organophosphorus
pesticide residues in the total diet
2, 4, 5, 11, 14, 22, 25, 27, 28, 34, 36, 37, 39, 42, 49, 53, 55, 58, 59, 60, 66, 68, 73, 74, 76, 92, 112, 124
Abbott (2), D.C. et al., J. Chromatog., 16, 481-487 (1964)
Some observations on the thin-layer chromatography of organochlorine pesticides
1, 21, 32, 33, 43, 48
Adachi, K. et al., JAOAC, 67, 798-800 (1984)
Simple analytical method for organophosphorus pesticide determination in unpolished rice, using removal
of fats by zinc acetate
22, 27, 37, 49, 58, 128
Adler, I.L. & Wargo Jr, J.P., JAOAC, 58, 551-553 (1975)

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Determination of residues from the herbicide 2,4-dichloro-1-(4-nitrophenoxy)-benzene in rice and wheat

by electron-capture gas-liquid chromatography
140
Aharonson, N. & Muszkat, L., Z. Lebensm. Unters. Forsch., 180, 96-100 (1985)
Direct gas chromatographic determination of the two isomeric insecticides, aldicarb and butocarboxime
and their toxic metabolites: application to residue analysis in crops and leaves
117, 139
Allen (1), J.G. & Hall, K.J., J. Agr. Fd. Chem., 28, 255-258 (1980)
Methods for the determination of diphenylamine residues in apples
30
Allen (2), J.G., Pest. Sci., 11, 347-350 (1980)
Daminozide residues in sweet cherries, and their determination by colorimetric and gas-liquid
chromatographic methods
104
Allmendinger, H. Pflanzensch. Nachr. Bayer, 44, 5-66 (1991)
A method for determining residues of the fungicides folicur and Bayfidan in plant material and soil by gas
chromatography.
168, 189
Ambrus, A. et al., JAOAC, 64, 733-768 (1981)
General method for determination of pesticide residues in samples of plant origin, soil, and water
1, 2, 4, 6, 7, 8, 14, 17, 21, 22, 25, 27, 32, 33, 37, 39, 41, 42, 43, 48, 49, 51, 53, 54, 58, 59, 60, 61, 66, 72,
73, 74, 75, 76, 77, 80, 81, 82, 83, 86, 87, 94, 96, 101, 103, 112, 113, 117, 118, 119, 120, 123, 128, 133,
135,
137, 140, 141, 143, 159
Andersson, A and Ohlin, B. Vr Fda 38, 79-109 (1986)
A capillary gaschromatographic multiresidue method for the determination pesticide residues in fruit and
vegetables.
162, 164, 168, 171
Austin, D.J. & Hall, K.J., Pest. Sci., 12, 495-502 (1981)
A method of analysis for the determination of binapacryl, bupirimate and diflubenzuron on apple foliage
and fruit, and its application to persistence studies
3, 130
Baker, P.B. (1) & Flaherty, B., Analyst, 97, 713-718 (1972)
Fungicide residues; Part II: The simultaneous determination of residues of folpet, captan and captafol in
selected fruits by gas chromatography
6, 7, 41
Baker, P.B. (2) & Hoodless, R.A., Analyst, 98, 172-175 (1973)

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Fungicide residues; Part III: The determination of binapacryl in selected fruits by gas chromatography
3
Baker, P.G. (1) et al., Analyst, 105, 282-285 (1980)
Fungicide residues; Part VII: Determination of residues of fentin in vegetables and cocoa products by
spectrofluorimetry
40
Baker, P.G. (2) & Bottomley, P., Analyst, 107, 206-212 (1982)
Determination of residues of synthetic pyrethroids in fruit and vegetables by gas-liquid and
high-performance liquid chromatography
93, 118, 119, 120, 127, 135
Baker, P.G. & Clarke, P.G., Analyst 109, 81-83 (1984)
Determination of residues of dithianon in apples by HPLC
Bardalaye, C, Wheeler, W.B. & Meister C.W. JAOAC 70, 455-457 (1987)
Gas chromatographic determination of cyromazine and its degradation product melamine in chinese
cabbage.
169
Becker, G., Schug, P., Deutsche Lebensm. Rundschau 86, 239-242 (1990)
Eine miniaturmethode zur schnellen Bestimmung von Pestizidrckstnden in pflanzlichen Lebensmitteln.
191
Bichi, C. et al. Pestic. Sci. 30, 13-19 (1990)
Simultaneous determination of clofentezine, fenoxycarb and hexthiazox by HPLC on apples, pears and
their pulps
156
Bottomley, P. & Baker, P.G., Analyst, 109, 85-90 (1984)
Multi-residue determination of organochlorine, organophosphorus and synthetic pyrethroid pesticides in
grain by gas-liquid and high-performance liquid chromatography
1, 4, 21, 22, 25, 37, 44, 49, 61, 66, 86, 90, 93, 118, 119, 120, 123, 127, 135
Bourke, J.B. et al., J. Agr. Fd. Chem., 25, 36-39 (1977)
Residues and disappearance of triforine from various crops
116
Brauckhoff, S. & Thier, H.-P., Z. Lebensm. Unters. Forsch., 184, 91-95 (1987)
Analysenmethode fr Rckstnde von Methylcarbamat-Insecticiden in pflanzlichen Lebensmitteln
8, 75, 94, 96, 101, 107, 117, 132, 134, 137, 139
Brennecke (1), R., Pflanzensch. Nachr. Bayer, (Engl. edit.)38, 33-54 (1985)
Method for gas-chromatographic determination of residues of Baycor fungicide in plant material, soil and

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water (Engl. edit.: 38, 33-54 (1985))

144
Brennecke (2), R., Pflanzensch. Nachr. Bayer, 37, 68-93 (1984)
Method for gas-chromatographic determination of residues of Bayleton and Bayfidan fungicides in plant
material, soil and water (German edit.: 37, 66-91 (1984))
133, 168
Brennecke (3), R., Pflanzensch. Nachr. Bayer , 41, 113-131 (1988)
Method for the determination of residues of the fungicide Baycor in plant material and beverages by high
pressure liquid chromatography with fluorescence detection (German edit.: 41, 113-135 (1988))
144
Brennecke (4), R., Pflanzensch. Nachr. Bayer, 41, 137-174 (1988).
A method for the determination of residues of the fungicides Euparen and Euparen M in plant material
and beverages by gaschromatography (German edit. 41, 136-172 (1988)).
82, 162
Brennecke (5), R., Pflanzensch. Nachr. Bayer, 38, 11-32 (1985)
Method for gas-chromatographic determination of Dyrene residues in plant material, soil and water
(German edit.: 38, 11-32 (1985)).
163
Brennecke (6), R., Pflanzensch. Nachr. Bayer, 42, 223-284 (1989) German edit.
A method for determining residues of the fungicides Euparen, Euparen M and Folicur in plant material
and beverages by gaschromatography.
189
Buettler, B. & Hoermann, W.D., J. Agr. Fd. Chem., 29, 257-260 (1981)
High-pressure liquid chromatographic determination of captan, captafol, and folpet residues in plant
material
6, 7, 41
Cabras, P., Meloni, M., & Spaneddal, J. Chromatogr. 505, 413-416 (1990)
High-performance liquid chromatographic separation of cyromazine and its metabolite melamine.
169
Calderbank (1), A. & Yuen, S.H., Analyst, 90, 99-106 (1965)
An ion-exchange method for determining paraquat residues in food crops
57
Calderbank (2), A. & Yuen, S.H., Analyst, 91, 625-629 (1966)
An improved method for determining residues of diquat
31

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Cessna, A.J. J.Agr.Fd.Chem. 33, 108-110 (1985)

Gas chromatograohic analysis of the herbicide bentazone in leeks
172
Chaput, D. JAOAC, 71, 542-546, (1988)
Simplified multiresidue method for liquid chromatographic determination of N-methylcarbamate
insecticides in fruits and vegetables.
8, 75, 94, 96, 117, 132
Cochrane, W.P. et al., JAOAC, 59, 617-621 (1976)
Gas-liquid chromatographic analysis of ethephon and fenoprop residues in apples and their decline before
and after harvest
106
Conditt, M et al, JAOAC, 71, 735-739 (1988).
Gas chromatography/mass spectrometric determination of daminozide in high protein food products.
104
Cowell, J.E., Kunstman, J.L., Nord, P.J., Steinmetz, J.R. and Wilson, G.R. J. Agric. Fd. Chem. 34,
955-960 (1986)
Validation of an analytica;l method for analysis of glyphosate and Metabolite: An interlaboratory study
158
Daft, J.L., JAOAC, 66, 228 (1983)
Gas chromatographic determination of fumigant residues in stored grains, using isooctane partitioning and
dual column packings
10, 23, 24
Day, E.W. et al., JAOAC, 51, 39-44 (1968)
Determination of sec-butylamine residues in fruit
89
Desmarchelier, J. et al., Pest. Sci., 8, 473-483 (1977)
A collaborative study of residues on wheat of chlorpyrifos-methyl, fenitrothion, malathion, methacrifos
and pirimiphos-methyl
37, 49, 86, 90, 125
Dieckmann H. et al, Fresenius J. Anal. Chem. 345, 784-786 (1993)
Simultaneous determination of fenpropimorph and the corresponding metabolite fenpropimorphic acid in
soil.
188
Ebing, W. et al., Lebensm. gerichtl. Chem., 39, 126-130 (1985)
Zur Rckstandsanalytik von Phenoxyalkancarbonsure-Herbiziden in Getreidekrnern
20, 121

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Farrow, J.E. et al., Analyst, 102, 752-758 (1977)

Fungicide residues; Part VI: Determination of residues of post-harvest fungicides on citrus fruit by
high-performance liquid chromatography
29, 56, 65, 72
Francoeur, Y. & Mallet, V., JAOAC, 59, 172-173 (1976)
Determination of quinomethionate (6-methylquinoline-2,3-diyldithiocarbamate) residues in crops by in
situ fluorimetry
80
Galoux, M. et al., JAOAC, 65, 24-27 (1982)
Colorimetric determination of 3-amino-1,2,4-triazole in grain or meal
79
Gentile, I.A. & Passera, E., J. Chromatog., 236, 254-257 (1982)
Separation and detection of propamocarb by thin-layer chromatography
148
Gilvydis, D.M. & Walters, S.M., JAOAC, 67, 909-912 (1984)
Determination of captan, folpet, and captafol in fruits and vegetables, using two multiresidue methods
6, 7, 41
Heikes, D.L., JAOAC, 68, 431-436 (1985)
Purge and trap method for determination of ethylene dibromide in table-ready foods
23
Hill, A.R.C. et al., Analyst, 109, 483-487 (1984)
Organophosphorus sulphides, sulphoxides and sulphones; Part I: Determination of residues in fruit and
vegetables by gas-liquid chromatography
38, 39, 73, 74, 76, 85, 112
Hirvi, T. et al., J. Agr. Fd. Chem., 27, 194-195 (1979)
A glass capillary gas-liquid chromatography method for determining ethylenethiourea without
derivatization
108
Hogendoorn, E.A. and Goewie, C.E. J. Chromatogr. 475, 432-441 (1989)
Residue analysis of the herbicides cyanizine and bentazone in sugar maize and surface water using
high-performance liqiuid chromatography and an on-line clean-up column-sitching procedure
172
Hunter, K. & Lindsay, D., Pest. Sci., 12, 319-324 (1981)
High-pressure liquid chromatographic determination of sec-butylamine residues in potatoes
89

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Ishii, Y. (1) et al., J. Pest. Sci., 15, 205-209 (1990)

Clean up procedure for determination of pesticide residues in crops using charcoal - Florisil mini column
Ishii, Y. (2) et al., J. Pest. Sci. 15, 231-236 (1990)
Residue analysis of organochlorine pesticides by GC equipped with a Hall electrolytic conductivity
detector (Halogen mode)
191
Kadenczki, L., et al, JAOAC 75, 53-61 (1992)
Column extraction of residues of several pesticides from fruits and vegetables: A simple multi residue
analysis method
188
Khan, S.U., Bull. Envir. Cont. Tox., 14, 745-749 (1975)
Determination of paraquat residues in food crops by gas chromatography
57
King, R.R., J. Agr. Fd. Chem., 26, 1460-1463 (1978)
Gas chromatographic determination of diquat residues in potato tubers
31
Kitada, Y. et al., JAOAC, 65, 1302-1304 (1982)
Simultaneous liquid chromatographic determination of thiabendazole, o-phenylphenol, and diphenyl
residues in citrus fruits, without prior cleanup
29, 56, 65
Kobayashi, H. et al., J. Pest. Sci., 2, 427-430 (1977)
Gas chromatographic determination of guanidino fungicide, guazatine, in rice grain
114
Krause (1), R.T. & August, E.M., JAOAC, 66, 1018-1022 (1983)
Applicability of a multiresidue method and high performance liquid chromatography for the determination
of chinomethionate in apples and oranges
80
Krause (2), R.T. & August, E.M., JAOAC, 66, 234-240 (1983)
Applicability of a carbamate insecticide multiresidue method for determining additional types of pesticides
in fruits and vegetables
62
Lafuente (1) M.T. et al, JAOAC 69, 859-862 (1986)
GC determination of fenpropimorph residues in citrus fruit
188

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Lafuente (2) M.T. et al, Fres. J. Anal. Chem. 328, 105-107 (1987)
GLC multiresidue analysis of postharvest fungicides in citrus fruit
188
Lane (1), J.R., JAOAC, 46, 261-268 (1963)
Collaborative study of maleic hydrazide residue analysis
102
Lane (2), J.R., JAOAC, 48, 744-748 (1965)
Collaborative study of maleic hydrazide residue analysis
102
Lawrence(1), J.F., J. Agr. Fd. Chem., 25, 211-212 (1977)
Direct analysis of some carbamate pesticides in foods by high-pressure liquid chromatography
8, 75, 96
Lawrence (2), J.F. & Panopio, L.G. JAOAC 63, 1300-1303 (1980)
Comparison of gas and liquid chromatography for determination of anilazine in potatoes and tomatoes.
163
Lembo, S. et al., J. Chromatog., 267, 427-430 (1983)
Gas-liquid chromatographic method for determining propylenethiourea in rat tissues and fluids
150
Leppert (1), B.C. et al., J. Agr. Fd. Chem., 31, 220-223 (1983)
Determination of carbosulfan and carbofuran residues in plants, soil, and water by gas chromatography
145
Leppert (2), B.C. et al., J. Agr. Fd. Chem., 32, 1441 (1984)
Comment on recovery of carbosulfan residues from acidic crops
145
Li Yu-Chang et al., Fres. Z. Anal. Chem., 316, 290-292 (1983)
Methode zur Bestimmung von Rckstnden an Butocarboxim in Pflanzen und Boden mit Hilfe der HPLC
139
Lokke (1), H., J. Chromatog., 200, 234-237 (1980)
Determination of amitrole by ion-pair high-performance liquid chromatography
79
Lokke (2), H., J. Chromatog., 179, 259-270 (1979)
Investigation on loss of chlorothalonil, dichlofluanid, tolylfluanid and vinclozolin by column
chromatography clean-up on silver-loaded alumina in a gas chromatographic multiresidue procedure
81, 82

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Lokke (3), H. & Odgaard, P., Pest. Sci., 12, 375-384 (1981)
Residues in blackcurrants, fodder peas, spinach and potatoes treated with sublethal doses of 2,4,5-T to
simulate wind drift damage
121
Lord, E. et al., J. Assoc. Publ. Anal., 16, 25-32 (1978)
The determination of biphenyl and 2-hydroxybiphenyl in citrus fruit
29, 56
Lott, P.F. et al., J. Chromat. Sci., 16, 390-395 (1978)
The determination of paraquat
57
Love, J.L. & Patterson, J.E., JAOAC, 61, 627-628 (1978)
Atomic absorption spectrometric determination of cyhexatin
67
Lubkowitz, J.A. et al., J. Agr. Fd. Chem., 21, 143-144 (1973)
Residue studies of O,S-dimethyl phosphoroamidothioate on tomatoes
100
Luke, B.G. & Cossens, S.A., Bull. Envir. Cont. Tox., 24, 746-751 (1980)
Determination of diphenylamine residues in apples
30
Maasfeld, Pflanzenschutz Nachr. Bayer 40, 29-48 (1987) German Ed.
Method for GC determination of residues of the fungicide Folicur in plant material
189
Maclaine Pont, M.A. et al., Meded. Fac. Landbouww. Rijksuniv. Gent, 45, 835-840 (1980)
The residue analysis of prochloraz in combination with dicloran
142
Mendes, M.C.S. J. Agric. Fd. Chem. 38 174-178 (1990)
Evaluation and confirmation of acetylation gas liquid chromatographic method for the determination of
triadimenol in foods.
168
Mestres (1), R. et al., Trav. Soc. Pharm. Montpellier, 35, 87-100 (1975)
Mthode rapide de controle et de dosage des rsidus d'ortho-phnyl phnol et de biphnyle dans les
agrumes
29, 56, 72, 77
Mestres (2), R. et al., Ann. Fals. Exp. Chim., 73, 407-420 (1980)

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Mthode de recherche et de dosage des rsidus de pesticides dans les produits craliers; 2o: Fumigants
9, 10, 23, 24, 52
Mestres (3), R. et al., Proc. Int. Soc. Citricult., 3, 1103-1106 (1977)
Thiophanate-methyl postharvest residues in oranges
65, 72, 77
Moellhoff (1), E., Pflanzensch. Nachr. Bayer (Engl. edit.), 28, 370-381 (1975)
Method for gas-chromatographic determination of Curaterr residues in plants and soil samples with
consideration to metabolites
96
Moellhoff (2), E., Pflanzensch. Nachr. Bayer (Engl. edit.), 30, 249-263 (1977)
Method for gas-chromatographic determination of Peropal acaricide and its metabolites in plants, soil,
water and laboratory animal chow
67, 129
Muszkat, L. & Aharonson, N., J. Chromat. Sci., 21, 411-414 (1983)
GC/CI/MS analysis of aldicarb, butocarboxime, and their metabolites
117, 139
Nakamura et al., J. AOAC 76, 1348-1361 (1993)
Determination of pyrethroid residues in vegetables, fruits, grains, beans and green tea.
185
Newsome (1), W.H., J. Agr. Fd. Chem., 24, 997-999 (1976)
A gas-liquid chromatographic method for the determination of dodine residues in foods
84
Newsome (2), W.H., J. Agr. Fd. Chem., 22, 887-889 (1974)
A method for determining ethylenebis(dithiocarbamate) residues on food crops as bis(trifluoroacetamido)ethane
105
Newsome (3), W.H., J. Agr. Fd. Chem., 28, 270-272 (1980)
A method for the determination of maleic hydrazide and its b-D-glucoside in foods by high-pressure
anion-exchange liquid chromatography
102
Newsome (4), W.H., J. Agr. Fd. Chem., 30, 778-779 (1982)
Determination of triforine in fruit crops as N,N'-bis(pentafluorobenzoyl)piperazine
116
Newsome (5), W.H., J. Agr. Fd. Chem., 28, 319-321 (1980)
Determination of daminozide residues on foods and its degradation to 1,1-

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dimethylhydrazine by cooking
104
Nishizawa, H., et al, JAOAC accepted for publication
Simple clean-up procedure for residue analysis of buprofezin and its metabolites in crops by GC
Nitz, S. et al., J. Agr. Fd. Chem., 30, 593-596 (1982)
A capillary gas-liquid chromatographic method for determination of ethylenethiourea and propylene
thiourea in hops, beer, and grapes
108, 150
Official Gazette, no. 4 of the Notification issued on March 20, 1979, by the Japan Environment Agency
Residue analysis of cartap hydrochloride
97
Ott, D.E. & Gunther, F.A., JAOAC, 909-912 (1982)
Field screening method for above-tolerance residues of dithiocarbamate fungicides
105
Otto, S. et al., J. Envir. Sci. Health, Part B, 12, 179-191 (1977)
A new gas chromatographic determination of ethylene thiourea residues without derivatization
108
Panel (1) of the Committee for Analytical Methods for Residues of Pesticides and Veterinary Products in
Foodstuffs of the Ministry of Agriculture, Fisheries and Food, Analyst, 98, 19-24 (1973)
The determination of malathion and dichlorvos residues in grain
25, 49
Panel (2) of the Committee for Analytical Methods for Residues of Pesticides and Veterinary Products in
Foodstuffs of the Ministry of Agriculture, Fisheries and Food, Analyst, 101, 386-390 (1976)
Determination of residues of inorganic bromide in grain
4
Panel (3) of the Committee for Analytical Methods for Residues of Pesticides and Veterinary Products in
Foodstuffs of the Ministry of Agriculture, Fisheries and Food, Analyst, 102, 858-868 (1977)
Determination of residues of organophosphorus pesticides in fruits and vegetables
2, 27, 49, 55, 58
Panel (4) of the Committee for Analytical Methods for Residues of Pesticides and Veterinary Products in
Foodstuffs of the Ministry of Agriculture, Fisheries and Food, Analyst, 104, 425-433 (1979)
Determination of organochlorine pesticides in animal fats and eggs
1, 21, 33, 44, 48
Panel (5) of the Committee for Analytical Methods for Residues of Pesticides and Veterinary Products in
Foodstuffs of the Ministry of Agriculture, Fisheries and Food, Analyst, 99, 570-576 (1974)
The determination of residues of volatile fumigants in grain

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10, 23
Panel (6) of the Committee for Analytical Methods for Residues of Pesticides and Veterinary Products in
Foodstuffs of the Ministry of Agriculture, Fisheries and Food, Analyst, 106, 782-787 (1981)
Determination of residues of dithiocarbamate pesticides in foodstuffs by a headspace method
105
Panel (7) of the Committee for Analytical Methods for Residues of Pesticides and Veterinary Products in
Foodstuffs of the Ministry of Agriculture, Fisheries and Food, Analyst, 105, 515-517 (1980)
Determination of a range of organophosphorus pesticide residues in grain
4, 22, 27, 37, 49, 74, 86, 112
Panel (8) of the Committee for Analytical Methods for Residues of Pesticides and Veterinary Products in
Foodstuffs of the Ministry of Agriculture, Fisheries and Food, Analyst, 110, 765-768 (1985)
Determination of a range of organophosphorus pesticide residues in grain
4, 27, 37, 49, 86, 90, 123, 125
Panel (9) of the Committee for Analytical Methods for Residues of Pesticides and Veterinary Products in
Foodstuffs of the Ministry of Agriculture, Fisheries and Food, Analyst, 112, 1559-1563 (1987)
Determination of ethylenethiourea in canned fruits and vegetables
108
Phillips, A.J.L., Phytophylactica 24 289-292 (1992). Bioassay of tolclofos-methyl in bean seed.
191
Player, R.B. & Wood, R., J. Assoc. Publ. Anal., 18, 109-117 (1980)
Methods of analysis - collaborative studies; Part III: Determination of biphenyl and 2-hydroxy- biphenyl in
citrus fruit
29, 56
van der Poll, J.M., Vink, M. and Quirijns, J.K. Chromatographia, 30, 155-158, 1990.
Determination of amitrole in plant tissues and sandy soils by capillary gaschromatography with alkali
flame ionization detection.
79
Pomerantz, I.H. & Ross, R., JAOAC, 51, 1058-1062 (1968)
Captan and structurally related compounds: thin layer and gas-liquid chromatography
6, 7, 41
Prabhu, S.V., Varsolona, R.J., Welmer. T.A. , Egan, R.S. and Tway, P.C. J. Agr. Fd. Chem. 40,622-625
(1992)
Rapid and sensitive high performance liquid chromatographic method for the quantificxation of
abamectine and its delta 8,9 isomer.
177
Pyysalo, H. et al., J. Chromatog., 168, 512-516 (1979)

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Extraction and determination of o-phenylphenol and biphenyl in citrus fruits and apples
29, 56
Ragab, M.T.H. Anderson, M.G. & Johnston, H.W. Bull Envir. Contam. Toxicol. 44, 100-105 (1990)
Residue analysis of triadimefon, triadimenol and the BAY KWG1342 diol and BAY KWG1323
hydroxylated matabolites in winterweed.
133, 168
Rains, D.M. & Holder, J.W., JAOAC, 64, 1252-1254 (1981)
Ethylene dibromide residues in biscuits and commercial flour
23
Rajzman, A., Analyst, 99, 120-127 (1974)
Determination of thiabendazole in citrus fruits by ultraviolet spectrophotometry
65
Reed, A.N., J. Chromatogr. 438, 393-400 (1988)
Quantification of triazole and pyrimidine plant growth retardants
161
Rosenberg, C. & Siltanen, H., Bull. Envir. Cont. Tox., 22, 475-478 (1979)
Residues of mancozeb and ethylenethiourea in grain samples
108
Roughan, J.A. et al., Analyst, 108, 742-747 (1983)
Modified gas-liquid chromatographic method for determining bromide/total bromine in foodstuffs and
soils
47
Sachse, J., Z. Lebensm. Unters. Forsch., 163, 274-277 (1977)
ber die Bestimmung von Chlorcholinchlorid (CCC) in Getreide
15
Sano, M. et al., JAOAC, 62, 764-768 (1979)
Flameless atomic absorption spectrophotometric determination of Vendex, an organic tin miticide, in
apples, oranges, and tea leaves
109
Saxton W.L et al. J. Agric. Food Chem., 37, 570-573 (1989)
Results of a survey for the presence of daminozide and unsymmetrical dimethylhydrazine in food.
104
Scudamore (1), K.A., Analyst, 105, 1171-1175 (1980)
Determination of 2-aminobutane in potatoes using high-performance liquid chromatography
89

CODEX STAN 229

Page 33 of 35

Scudamore (2), K.A. & Goodship, G., Pest. Sci., 17, 385-395 (1986)
Determination of phosphine residues in fumigated cereals and other foodstuffs
46
Snowdon, P.G., et al, Fresenius J. Anal. Chem. 339, 444-447 (1991)
The hydrolysis of clofentazine and related tetrazines as the basis of determination of residues in bovine
tissues.
Somerville, L., Meded. Fac. Landbouww. Rijksuniv. Gent, 45, 841-848 (1980)
The analysis of prochloraz residues in cereals
142
Specht (1), W. & Tillkes, M., Fres. Z. Anal. Chem., 307, 257-264 (1981)
Gas-chromatographische Bestimmung von Rckstnden von Pflanzenbehandlungsmitteln nach Clean-up
ber
Gel-Chromatographie
und
Mini-Kieselgel-Sulen-Chromatographie;
4.
Mitteilung:
Gas-chromatographische Bestimmung von 11 herbiciden Phenoxyalkancarbonsuren und ihren Estern in
Pflanzenmaterial
20, 121
Specht (2), W and Tilkes, M, Fres. Z. Anal. Chem., 322, 443-455 (1985)
Gas-chromatographische Bestimmung von Rckstanden von Pflanzenbehandlungsmitteln nach Clean-up
ber Gel-Chromatographie und Mini-Kieselgel-Sulen-Chromatographie, V. Methode zur aufarbeitung
von Lebensmitteln und Futtermitteln plantzlicher und tierischer Herkunft fr
die bestimmung lipoid und wasserlslicher Pflanzenbehandlungsmittel.
162
Stan, H.J., Heil, S., Fresenius J. Anal, Chem. 339, 34-39 (1991)
Two dimensional capillary gaschromatography with three selective detectors as a valuable tool in residue
analysis - State of the art
191
Stijve (1), T., Deutsche Lebensm. Rundsch., 77, 99-101 (1981)
Gas chromatographic determination of inorganic bromide residues - a simplified procedure
47
Stijve (2), T., IUPAC Pesticide Chemistry, Human Welfare and the Environment, J. Miyamoto (edit.),
Pergamon Press, Oxford, UK, 95-100 (1983)
Miniaturised methods for monitoring organochlorine pesticide residues in milk
1, 21, 43, 44, 48, 71
Stijve (3), T. & Brand, E., Deutsche Lebensm. Rundsch., 73, 41-43 (1977)
A rapid, low cost, small-scale clean-up method for the determination of organochlorine pesticide residues
in fats and oils
1, 12, 21, 43, 44, 48

CODEX STAN 229

Page 34 of 35

Stijve (4), T., Deutsche Lebensm. Rundsch., 81, 321-322 (1985)

Inorganic bromide - a simple method for the confirmation of residue identity
47
Stijve (5), T., Deutsche Lebensm. Rundsch., 76, 234-237 (1980)
Thin-layer chromatographic determination of chlormequat residues in various substrates
15
Stijve (6), T., Deutsche Lebensm. Rundsch., 76, 119-122 (1980)
The determination of bromopropylate residues
70
Stijve (7), T., Challenges to Contemporary Dairy Analytical Techniques, Royal Society of Chemistry
(London), Publ. no. 49, 293-302 (1984)
Determination and occurrence of organophosphorus pesticide residues in milk
4, 14, 17, 18, 19, 22, 25, 27, 28, 34, 37, 49, 60, 86, 90
Tadeo, J.L. et al, J. Chrom. 391, 338-342 (1987)
Determination of fenpropimorph in citrus fruit by reverse phase HPLC
Thornton, J.S., Olsen, T.J. and Wagber, K., Agr. Food Chem. 25, 573-576 (1977)
Determination of residues of metsystox-R and metabolite in Plant and animal tissue and soil
164
Tjan, G.H. & Konter, Th., JAOAC, 54, 1122-1123 (1971)
Gas-liquid chromatography of Morestan residues in plants
80
Tuinstra, L.G.M.Th. & Kienhuis, P.G.M., Chromatographia, 24, 696-700 (1987)
Automated two-dimensional HPLC residue procedure for glyphosate on cereals and vegetables with
postcolumn fluoregenic labelling
158
VanHaver, W., Z. Lebensm. Unters. Forsch., 172, 1-3 (1981)
Determination of carbendazim and thiophanate-methyl residues in some vegetables and fruits by
highpressure liquid chromatography
72, 77
VanWees, A.M.P. et al., in: Chromatography and Mass Spectrometry in Nutrition Science and Food
Safety, A.Frigerio & H. Milon (edits.), Elsevier, Amsterdam, Netherlands, 19-25 A(1984)
Chromatographic methods for the determination of inorganic bromide in vegetables
47
Veierov, D. & Aharonson, N., JAOAC, 63, 532-535 (1980)
Economic method for analysis of fluid milk for organochlorine residues at the 10 ppb level

CODEX STAN 229

Page 35 of 35

1 (not applicable to dieldrin), 12, 21, 43, 44, 48

Vuik, J. J. Chromatogr. 553 299-304 (1991)
Rapid determination of abamectin in letluce and cucumber by high-performance liquid chromatography.
177
Wagner, K. and Thornton, J.S. Pflanzensch. Nachr. Bayer, 30 1-17 (1977)
Method for the gas-chromatographic determination of metasystox(i) and Metasystox R residues in plants,
soil and water (German edit.: 30, 1-17 (1977)
73, 164, 166
Westcott. N.D., J Environm. Science and Health 323, 317-330 (1988).
Terbufos residues in wheat and barley.
167
Wigfield, Y.Y. and Lanquette, M. JAOAC, 74. No.5, 842-847 (1991)
Residue analysis of glyphosate and its principal metabolite in certain cereals, oilseeds and pulses by liquid
chromatography and post-column fluorescence detection.
158
Winell, B., Analyst, 101, 883-886 (1976)
Quantitative determination of ethoxyquin in apples by gas chromatography
35
Wright, D., JAOAC 70, 718-720 (1987)
New method for the determination of 1,1-dimethylhydrazine residues in apples and peaches
104
Yamada, T. et al., Agric. Biol. Chem., 48, 1883-1885 (1984)
Determination of residual thiabendazole in citrus fruits and bananas by high performance liquid
chromatography
65
Zimmerli, B. & Marek, B., Mitt. Geb. Lebensm. Unters. Hyg., 63, 273-289 (1972)
Entwicklung einer gaschromatographischen Bestimmungs- und Besttigungsmethode
Hexachlorbenzolrckstnde in Fetten und Oelen
44

fr

Van Zoonen, P., E.A. Hogendoorn, D.C. van Harten, Meded. Fac. Landbouwwetenschappen
Rijksuniversiteit Gent, 55 (3b), 1285-1290 (1990)
Determination of fenpropimorph residues in grains by LC followed by confirmation by GC-MPD.
188

Specifications for Perishable Foods

Department of Health

PERISHABLE FOODS
2

PERISHABLE FOODS

2.1

GENERAL
(i)
Perishable foods shall be delivered at the places and at the times indicated by the
ordering officer.

2.2

(ii)

Any article not expressly referred to herein shall be of a quality that corresponds to
the expression "the best of its kind in accordance with normal trade practice.

(iii)

The Procurement Administration or its representative or the Executive Officer of

Agricultural Product Standards or his representative may at any reasonable time
inspect the tenderers premises. The tenderer abandons any rights that he may
have to institute action for compensation for damages on the grounds of the content
of any report concerning the tenderer's premises compiled by the Procurement
Administration or its representative.

(iv)

Stock shall be available for a similar inspection at any stage of preparation.

(v)

All foods delivered in terms of a contract shall be subject to inspection and approval
by inspectors of the Directorate of Plant and Quality Control of the Department of
Agriculture or any assignee designated in terms of section 2(3) (a) of the
Agricultural Product Standards Act, 1990 (Act No.119 of 1990), or medical health
officers, where and when available, at the dispatching or delivery points.

(vi)

Whenever tenders are submitted for any article to which the Foodstuffs, Cosmetics
and Disinfectants Act, 1973 (Act No.54 of 1973), and/or the Agricultural Product
Standards Act, 1990 (Act NO. 119 of 1990), and any regulations made in terms
thereof apply. This means that, if a contract has been entered into for any article, all
such articles shall be delivered strictly in terms of the provisions of the said Acts.

(vii)

The procedure concerning the taking and testing of samples of delivered products,
as set out in these Acts, shall be complied with.

(viii)

The Department reserves the right to conduct inspections of the production process,
the product, and the premises of the supplier without prior notification at any
working time during the contract period or prior to entering into a contract. In the
event of a deviation being observed, the whole consignment shall be rejected.

BAKERS' PRODUCTS

2.2.1 BREAD

The following specifications for bread shall be read with Government Notice R.577,
published in Regulation Gazette of 15 March 1991, and any subsequent amendments made
in terms of the Marketing Act, 1968 (Act No.59 of 1968):

Only white, brown and whole-wheat bread, as defined in the above regulations, shall
be required.

Department of Health

2001

Specifications for Perishable Foods

2.3

Tenders shall be for non-wrapped bread only.

All bread shall be fresh, well made, properly baked, clean and free from any ropiness,
grit and other foreign matter and may, in addition to meal flour. Contain only such
ingredients as are normally used to bake bread of the highest quality of a particular
type.

Bread shall be delivered daily at times mutually agreed upon and the bread, shall be of
the required form and mass. The receiving officer may require that the bread not be
delivered before the lapse of a number of hours, but not more than 48 hours, after it
has been baked.

Different food items not to be delivered in one delivery vehicle.

EGGS

2.4

All products delivered shall comply with at least the grading, quality. packing and
marking requirements for Grade A slaughter poultry as set out in the regulations made
in terms of section 15 of the Agricultural Product Standards Act, 1990 (Annexure B).

DAIRY PRODUCTS

2.6

All products delivered shall comply with at least the quality, packing and marking
requirements for Grade 1 eggs, as set out in the regulations made in terms of section
15 of the Agricultural Product Standards Act, 1990 (Annexure A).

POULTRY

2.5

Department of Health

All products delivered shall comply with at least the specifications for dairy products
and imitation dairy products as set out in Government Notice R.2581 of 20
November1987, as amended.
Whenever milk or milk products are delivered the milk products must be labelled and
the expiry date stamped.
Milk and milk products shall be delivered daily or twice a day, as required by the
receiving officer and on the hour or hours determined by him/ her (Annexure C).

VEGETABLES

All vegetables shall be fresh, cut correctly and be without leaves or waste.
When ordering, ordering officers shall state the quantity/mass of each type of
vegetable required, and the contractor shall be obliged to deliver the required
quantity/mass, providing that the vegetables are in season.
In all cases in which vegetables are to be dispatched by rail, such vegetables shall be
packed as they are usually packed in the trade. The cost of all containers shall be borne
by the suppliers, and containers shall be kept or returned by rail (pay railage) only at
the request of the contractors.

2.6.1 Potatoes
All products delivered shall comply with at least the specifications for Class I potatoes
as set out in Government Notice R.2119 of 1 October 1982, as amended (Annexure D).

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2001

Specifications for Perishable Foods

Department of Health

2.6.2 General
The following products shall, when delivered, comply with at least the specifications for
Export Grade as set out in Government Notice R.263 of 20 February 1970, as amended:
o Beetroot
o Lettuce
o Cauliflower
o Carrots and parsnips
o Green beans
o Green peas
o Cucumbers
o Cabbages
o Pumpkins
o Sweet potatoes
o Turnips
o Celery and Spinach (Annexure E).
2.6.3 Other products
o Brinjals o Hubbard squash o Gem squash o Marrow o Parsley o Leek o Rhubarb o Green mealies -

see
see
see
see
see
see
see
see

Celery
Pumpkins
Pumpkins
Pumpkins
Celery and Spinach
Celery and Spinach
Celery and Spinach
Annexure F

2.6.4 Tomatoes
All products delivered shall comply with at least the specifications for Class 1 and 2
tomatoes as set out in Government Notice R.1978 of 7 September 1984, as amended
(Annexure G).
2.6.5 Onions
All products delivered shall comply with at least the specifications for Class II onions as
set out in Government Notice R. 1268 of 19 June 1981,as amended (Annexure H).

2.7

FRESH FRUIT
Ordering officers shall, on ordering, mention the quantity/mass of each type of fruit
required and the contractor shall be obliged to deliver the required quantity/mass, providing
that the fruit is in season.

2.7.1 Definitions of terms

"Mature/maturity" means that the fruit has reached a stage of development that will
ensure ripening and a good eating quality.

"Well formed" means that the form is characteristic of the cultivar.

Clean" means free from dirt, spray residues or other foreign matter.

Department of Health

2001

Specifications for Perishable Foods

Department of Health

"Decay" means a state of fungus development, decomposition or insect infestation

that partly or wholly affects the quality, health or edibility of the fruit detrimentally

"Overripe" means a soft, moist condition in which the fruit is not firm and can no
longer withstand normal handling.

"Woolly" means that the flesh of the fruit is partly or completely spongy, dry and
possibly floury with a bad taste or a taste not characteristic of the fruit in question.

Diameter means the greatest distance through the middle of the fruit, measured at
a right angle to a line running from the stem end to the apex.

Rough browning means browning that shows roughness, coarseness or cracks,

which detract from the appearance of the fruit.

2.7.2 Apples
All products delivered shall comply with at least the specifications for Class 2 apples as
set out in Government Notice R.2208 of 10 November 1978, as amended (Annexure I).
2.7.3 Avocados
All products delivered shall comply with at least the specifications for Class1 avocados
as set out in Government Notice R.537 of 1 April 1976, as amended (Annexure J).
2.7.4 Deciduous fruit
The following products shall, when delivered, comply with the specifications for Class 2
(Annexure K) as set out in the under-mentioned Government Notices, as amended:
o Grapes shall comply only with the requirements for Class 3 - R.2176 of 3
November 1978.
o Nectarines - R.2119 of 27 October 1978.
o Peaches R.2119 of 27 October 1978.
o Pears R.2177 of 3 November 1978.
o Plums R.2120 of 27 October 1978.
o Prunes R.2120 of 27 October 1978.
2.7.5 Other fruit
All products of the following types delivered shall comply with the specifications as set
out (Annexure L):
o Apricots
o Guavas
o Mangoes
o Pawpaws
2.7.6 Citrus fruit
All products delivered shall comply with at least the specifications for Choice Grade
citrus fruit as set out in Government Notice R.1137 of 13 June 1975, as amended.

(Draft amendments of the said regulation shall be applicable in practice until further
notice.) (Annexure M).

Department of Health

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Specifications for Perishable Foods

Department of Health

2.7.7 Pineapples
All products delivered shall comply with at least the specifications for Choice Grade
(Class 1) pineapples as set out in Government Notice R.295 of 26 February 1971, as
amended (Annexure N).
2.7.8 Bananas
All products delivered shall comply with at least the specifications for Grade 1 bananas,
as set out in Government Notice R.126 of 17 January 1975, as amended (Annexure O).
2.7.9 Melons and watermelons
All products delivered shall comply with at least the specifications for Class 1 melons
and watermelons, as set out in Government Notice R .701 of 3 April 1981, as amended
(Annexure P).

2.8

MEAT

All products delivered shall comply with the specifications for the various grades of
meat, as set out in Government Notice R.2120 of 20 September 1985, as amended
(Annexure Q).

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Specifications for Perishable Foods

Department of Health

PERISHABLE FOODS
ANNEXURE A
EGGS
1

EGGS. GRADE 1 (FRESH), EXTRA LARGE, LARGE AND MEDIUM

Definition

1.1

Extra large

refers to eggs weighing at least 61 g each.

Large

refers to eggs weighing over 51 g. but not more than 61 g each.

Medium

refers to eggs weighing over 43 g. but not more than 51 g each.

Grade 1 eggs shall comply with the following requirements:

(i)

The eggs shall be clean and have sound shells and a regular and strong form.

(ii)

Yolks may be slightly visible, yet not spotted, of a good colour and not flat or
enlarged.

(iii)

Egg whites shall be bright and very firm.

(iv)

The shell membrane may be slightly quivery, shall not move more than 6 mm and
shall not include swimmers.

(v)

Eggs shall be free from blood, blood spots, meat spots, blood rings, absorbed
odours, any signs of embryo development, mould, mustiness or foreign flavours.

Department of Health

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Specifications for Perishable Foods

Department of Health

ANNEXURE B
POULTRY
1

POULTRY

1.1

FRESH, REFRIGERATED

Roasting chickens/broilers: 7 to 20 weeks of age (no ossification of the Sternum

visible). Chickens: older than 20 weeks (or with an ossified sternum). Poultry shall be
free from diseases and disorders. Grade A poultry, well fleshed, without bruises and
torn skin is required.
o Slaughtered poultry shall be plucked properly, cleaned, eviscerated, prepared and
tied up "ready for the pot" (without heads and feet). The giblets shall be removed,
properly cleaned and put back into the carcass.
o

Poultry shall be killed by a method that causes external bleeding and be well bled.

o The carcass temperature shall not exceed 7C during storage and transportation.
1.2

FROZEN

Roasting chickens/broilers: 7 to 20 weeks of age (no ossification of the sternum

visible). Chickens: older than 20 weeks (or with an ossified sternum).

Frozen slaughtered poultry carcasses shall comply with the requirements for fresh
slaughtered poultry. The carcass temperature shall not exceed -12C during storage
and transportation.

Department of Health

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Specifications for Perishable Foods

Department of Health

ANNEXURE C
DIARY PRODUCTS
1

MILK

1.1

RAW MATERIALS:

1.2

Milk should be from a certified dairy and milk must not be diluted.

Milk shall be produced only in a dairy or another building that has been built in
accordance with specifications and that is properly maintained in accordance with the
regulations of the local authorities. The strictest hygienic measures shall be applied in
the production, handling and delivery of milk, and the dairy shall be inspected at any
time before and also during the contract period.

CHARACTERISTICS OF PASTEURISED MILK:

1.3

Milk delivered shall comply with the requirements of the local health authority in the
said area in question.
The milk shall be the mixed milk obtained from a herd of dairy cows during the
normal lactation period, and on no account shall the milk of one single cow be
delivered. The milk of individual cows of the herd shall be mixed effectively and be
refrigerated effectively immediately. The temperature of the milk may, after
refrigeration and until delivered, not at all rise above 6C. No preservative or any
other additive may be added to the milk. No colostrum may be present. Raw milk
must be free from antibiotics and must be of a pH 6.55-6.7. The raw milk is to be
pasteurised.

The product shall remain fresh until at least the expiry date printed on the container,
if kept below 7C. The product shall have the typical fresh, slightly sweet taste of
normal milk. No flavours and/or foreign matter may be present in the product.

MICROBIOLOGICAL REQUIREMENTS

The milk shall be microbiological safe for human consumption.

Microbiological / Bacteria requirements

Total plate count
Escherichia Coli
Phosphates
pH
1.4

<300 000/ ml
Absent in 1 ml
Absent
6.55 6.7

PACKAGING AND LABELLING

The product shall be packed into suitable containers as specified by the institution to
be free from any leakage. Secondary packaging (where applicable) is to be clean and

Department of Health

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Specifications for Perishable Foods

1.5

2.1

The product shall be transported at a temperature of 0-7C, i.e. the delivery truck
must be cooled and not only insulated. A truck with a canopy is therefore unsuitable.
The product shall be delivered at temperatures not exceeding 7C.

TO BE SUBMITTED BY THE TENDERER

has to protect the content. The company, product and production date, as well as a
best before date shall be visible on the packaging for storage and rotation purposes.

TRANSPORTATION

1.6

Department of Health

A predicted shelf life/mosey test, report is to be submitted with the tender

Describe quality assurance practices
Describe standard pest control and hygiene control practices

REQUIREMENTS FOR DAIRY PRODUCTS

All dairy products and imitation dairy products delivered shall comply with the composition,
packing and marking requirements as set out in the regulations (R.2581 of 20 November
1987, as amended).

Department of Health

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2001

Sanitation Performance Standards

Compliance Guide

Food Safety Inspection Service

United States Department of Agriculture
October 13, 1999

Table of Contents
Introduction .........................................3

Format ...............................................4

Sources of Sanitation Information ....................5

Comments on this Document ............................6

The Performance Standards

' 416.1 General Rules ................................8

' 416.2 Establishment Grounds and Facilities

(a) Grounds and pest control ....................9

(b) Construction ...............................13

(c) Light ......................................18

(d) Ventilation ................................20

(e) Plumbing ...................................23

(f) Sewage disposal.............................26

(g) Water supply and water, ice,

and solution reuse .............................28

(h) Dressing rooms, lavatories,

and toilets ....................................31

' 416.3 Equipment and Utensils ......................34

' 416.4 Sanitary operations .........................41

' 416.5 Employee hygiene ............................48

' 416.6 Tagging insanitary equipment,

utensils, rooms or compartments .....................53

Appendix 1: Past Sanitation Requirements ............54

Appendix 2: Chemical Use ............................81

Introduction
On October 20, 1999, the Food Safety Inspection Service (FSIS)
published a final rulemaking in the Federal Register that
establishes regulatory sanitation performance standards
applicable to all official meat and poultry establishments.
(FSIS Docket 96-037F; 64 FR 56400) Performance standards
set forth requirements in terms of an objective to be
achieved, but do not prescribe the means to achieve that
objective. Therefore, to meet the sanitation performance
standards, establishments may develop and employ sanitation
or processing procedures customized to the nature and
volume of their production.
In this document, FSIS presents or references methods

already proven to be effective in maintaining sanitary

conditions in meat and poultry establishments. Past FSIS

regulations and guidance, as well as recommendations from

the 1999 Food Code and other technical sources, are

included or cited. Establishments that follow the guidance

in this document can be fairly certain that they are

meeting the sanitation performance standards.

Establishments should keep in mind, however, that each

processing environment is unique and that in some cases,

the methods presented in this document may be inadequate to

ensure sanitary conditions or prevent the adulteration of

meat and poultry products.

Establishments in compliance with past FSIS requirements

may not want to change their procedures for maintaining

sanitation. Such establishments may use this document as a

reference, as it contains the past regulatory requirements

governing sanitation (in the Appendix 1), as well as other

guidance. Establishments that choose to innovate or

customize their sanitation procedures also may find this

document useful as a starting point for designing their new

sanitation procedures.

Finally, the specific sanitary practices described in this

document are not requirements. Establishments must comply
with the regulatory performance standards for sanitation
cited below, but may do so by whatever means they determine
to be appropriate. FSIS inspection personnel will verify
that official establishments comply with the performance
standards, regardless of whether the establishments follow
the guidance in this document.

Format
Guidance for each performance standard is set forth as

follows:

' 416.2(b)
(1)

Construction.

Establishment buildings, including their structures,

The performance standard as stated in the regulations

Comments
In a recent FSIS Directive to its inspectors
Additional information concerning the performance standard
Food Code
6-201.11

Floors, Walls, and Ceilings.

Except as specified under 6-201.14, the floors, floor

Relevant recommendations from the 1999 Food Code; we are
including only sections that seem most applicable to most
meat and poultry establishments; many establishments likely
will find additional useful information in the Food Code
that is not presented here
Other Sources of Guidance
The 1999 National Building Code published by BOCA
Applicable regulations of other Federal agencies and
relevant recommendations from various technical sources

Sources of Sanitation Information

The Food Code
The 1999 Food Code, published by the Food and Drug

Administration, is a reference document for regulatory

agencies responsible for overseeing food safety in retail

outlets such as restaurants and grocery stores and

institutions such as nursing homes and child care centers.

It is neither federal law nor federal regulation and is not

preemptive, but may be adopted and used by agencies at all

levels of government that have responsibility for managing

food safety risks at retail. Although the Food Code

specifically addresses retail and institutional food

service operations, many of its recommendations are

applicable to official meat and poultry establishments.

The Food Code is available for free in several electronic

formats (HTML, PDF, and Word Perfect) on the Internet. The

Internet address is:

http://vm.cfsan.fda.gov/~dms/foodcode.html

You also can purchase printed copies and CD-ROM and

computer diskette versions of the 1999 Food Code from the

National Technical Information Service (NTIS). You can

order from NTIS on the Internet at:

http://www.ntis.gov/index.html

or by mail from:

U.S. Department of Commerce

Technology Administration

National Technical Information Service

5285 Port Royal Road, Springfield, VA 22161

(703) 605-6000, refer to report number PB99-115925

Other Codes
In this guide, FSIS cites construction, plumbing, and

sewage disposal guidance, standards, and codes developed

other Federal agencies and by private standards

organizations. FSIS does not require compliance with any of

the private organizations standards or codes and does not

specifically endorse their use. However, these standards

and codes provide useful information concerning

construction, plumbing, and sewage disposal and, in many

cases, compliance with them by meat and poultry

establishments can ensure compliance with the sanitation

performance standard regulations. Establishments, of

course, may use other codes or information and should

always comply with all applicable Federal, State, and local

laws governing construction, plumbing, and sewage disposal.

FSIS plans to reference additional codes and standards, as

appropriate, in future versions of this compliance guide.

Comments on this Document

FSIS will continue to update and revise this compliance

guide as additional information becomes available and as

sanitation technologies and requirements change. If you

would like to suggest revisions or additions to this guide,

please send any correspondence to:

Sanitation Performance Standards Compliance Guide

c/o Matthew Michael

RDAD, OPPDE

Food Safety Inspection Service

U.S. Department of Agriculture

300 12th St. SW

Washington, DC 20250-3700

You also may email revisions and additions to the following

address:

Matthew.Michael@usda.gov

The Performance Standards for Sanitation

' 416.1

General rules.

Each official establishment must be operated and

maintained in a manner sufficient to prevent the creation

of insanitary conditions and to ensure that product is not

adulterated.

Comments
Proper sanitation is a fundamental requirement under both

the Federal Meat Inspection Act (FMIA) and the Poultry

Products Inspection Act (PPIA). Meat and poultry products

produced, packed, or held under insanitary conditions,

where they may have become contaminated with filth or may

have been rendered injurious to health, are adulterated.

Food Code
-Other Sources of Guidance
--

' 416.2 Establishment grounds and

facilities.
(a) Grounds and pest control. The grounds about an

establishment must be maintained to prevent conditions that

could lead to insanitary conditions, adulteration of

product, or interfere with inspection by FSIS personnel.

Establishments must have in place a pest management program

to prevent the harborage and breeding of pests on the

grounds and within establishment facilities. Pest control

substances used must be safe and effective under the

conditions of use and not be applied or stored in a manner

that will result in the adulteration of product.

Comments
Grounds

Proper maintenance of the grounds about an establishment is

essential for ensuring good sanitation. To keep vermin

from breeding and to maintain sanitary conditions in

general, an establishment should not allow trash to

accumulate on its grounds, should store pallets and other

equipment properly, and should keep its grounds drained.

Actions an establishment needs to take will likely depend

on the location of the establishment and the type of

operations it conducts.

Under FSIS Directive 7640.1, Inspection Duties Related to

Facilities and Equipment, and Plant Operated Quality

Control Programs, inspectors are directed to request from

establishment management written designation of the

official premises boundaries. Inspectors may use this

information as reference when inspecting establishment

grounds. Establishments should keep in mind, however, that

they are responsible for preventing the adulteration of

product even if the cause of the adulteration originates

from conditions outside the designated boundaries of the

establishment.

Pest Control

Meat and poultry establishments need to design and

implement programs that ensure that product is not

adulterated either by pests or by the products used to

control them. Such a program should include not only the

use of pesticides or other chemicals within or around an

establishment, but also the maintenance of grounds to
prevent harborage and breeding and measures to keep pests
from entering establishment facilities. Pest control
substances should be approved by EPA for use in food
processing environments and be used in a manner that does
not adulterate product or create insanitation. Under the
Federal Insecticide, Fungicide, and Rodenticide Act
(FIFRA), EPA reviews pesticide formulation, intended use,
and other information; registers all pesticides for use in
the United States; and prescribes labeling, use, and other
regulatory requirements to prevent unreasonable adverse
effects on the environment, including humans, wildlife,
plants, and property. Any meat or poultry establishment
using a pesticide must follow the FIFRA requirements. For
more information on the use of chemicals, see ' 416.4(c) and
Appendix 2 below.
Food Code
6-102.11 Surface Characteristics.
(A) The outdoor walking and driving areas shall be
surfaced with concrete, asphalt, or gravel or other

materials that have been effectively treated to minimize

dust, facilitate maintenance, and prevent muddy conditions.

(B) Exterior surfaces of buildings and mobile food

establishments shall be of weather-resistant materials and

shall comply with law.

(C) Outdoor storage areas for refuse, recyclables, or

returnables shall be of materials specified under

5-501.11 and 5-501.12.

6-202.19
Drain.

Outdoor Walking and Driving Surfaces, Graded to

Exterior walking and driving surfaces shall be graded to

drain.

6-202.13

Insect Control Devices, Design and Installation.

(A) Insect control devices that are used to

electrocute or stun flying insects shall be designed to

retain the insect within the device.

(B) Insect control devices shall be installed so that:

(1) The devices are not located over a food
preparation area; and

10

(2) Dead insects and insect fragments are prevented

from being impelled onto or falling on exposed food; clean

equipment, utensils, and linens; and unwrapped single-

service and single-use articles.

7-202.12

Conditions of Use.

Poisonous or toxic materials shall be:

(A) Used according to:

(1) Law and this Code,
(2) Manufacturer's use directions included in
labeling, and, for a pesticide, manufacturer's label

instructions that state that use is allowed in a food

establishment,

(3) The conditions of certification, if certification

is required, for use of the pest control materials, and

(4) Additional conditions that may be established by

the regulatory authority; and

(B) Applied so that:

(1) A hazard to employees or other persons is not
constituted, and

(2) Contamination including toxic residues due to

drip, drain, fog, splash or spray on food, equipment,

utensils, linens, and single-service and single-use

articles is prevented, and for a restricted-use pesticide,

this is achieved by:

(a) Removing the items,

(b) Covering the items with impermeable covers, or
(c) Taking other appropriate preventive actions, and
(d) Cleaning and sanitizing equipment and utensils
after the application.

(C) A restricted use pesticide shall be applied only

by an applicator certified as defined in 7 USC 136(e)

Certified Applicator, of the Federal Insecticide, Fungicide

and Rodenticide Act, or a person under the direct

supervision of a certified applicator.

7-206.11 Restricted Use Pesticides, Criteria.

Restricted use pesticides specified under 7-202.12(C)

shall meet the requirements specified in 40 CFR 152 Subpart

I - Classification of Pesticides.

7-206.12 Rodent Bait Stations.

Rodent bait shall be contained in a covered, tamper-

resistant bait station.

7-206.13

Tracking Powders, Pest Control and Monitoring.

11

(A) A tracking powder pesticide may not be used in a

food establishment.

(B) If used, a nontoxic tracking powder such as talcum

or flour may not contaminate food, equipment, utensils,

linens, and single-service and single-use articles.

Other Sources of Guidance

--

12

'' 416.2(b)

Construction.

(1) Establishment buildings, including their

structures, rooms, and compartments must be of sound

construction, kept in good repair, and be of sufficient

size to allow for processing, handling, and storage of

product in a manner that does not result in product

adulteration or the creation of insanitary conditions.

(2) Walls, floors, and ceilings within establishments

must be built of durable materials impervious to moisture

and be cleaned and sanitized as necessary to prevent

adulteration of product.

(3) Walls, floors, ceilings, doors, windows, and

other outside openings must be constructed and maintained

to prevent the entrance of vermin, such as flies, rats, and

mice.

(4) Rooms or compartments in which edible product is

processed, handled, or stored must be separate and distinct

from rooms or compartments in which inedible product is

processed, handled, or stored, to the extent necessary to

prevent product adulteration and the creation of insanitary

conditions.

Comments
Here are some examples of noncompliance with these
standards commonly reported by inspectors. They are not
all inclusive; they represent noncompliance only with the
performance standards in ' 416.2(b), provisions (1) through
(3).
Doors not closing tightly allowing the entrance of
vermin, dirt, or dust;
Holes in ceilings or windows allowing the entrance of
vermin, dirt, or dust;
Scaling rust or scaling paint in edible areas on

ceilings or walls;

Walls in production area have mold growth.

(Section VI(B)(2))

13

In regard to ' 416.2(b)(4), FSIS has allowed and will

continue to allow edible and inedible products to be
processed, handled, or stored in the same room or area,
provided that measures are taken to prevent the
adulteration of the edible product or insanitation that
could lead to product adulteration. Typically, if an
establishment processes, handles, or stores edible and
inedible products in the same room or area, the products
are separated by time and/or space and stringent controls
are in place to prevent product adulteration.
Food Code
6-201.11

Floors, Walls, and Ceilings.

Except as specified under 6-201.14, the floors, floor

coverings, walls, wall coverings, and ceilings shall be

designed, constructed, and installed so they are smooth and

easily cleanable, except that antislip floor coverings or

applications may be used for safety reasons.

6-201.12 Floors, Walls, and Ceilings, Utility Lines.

(A) Utility service lines and pipes may not be
unnecessarily exposed.

(B) Exposed utility service lines and pipes shall be

installed so they do not obstruct or prevent cleaning of

the floors, walls, or ceilings.

(C) Exposed horizontal utility service lines and pipes

may not be installed on the floor.

6-201.13 Floor and Wall Junctures, Covered, and Enclosed

or Sealed.
(A) In food establishments in which cleaning methods
other than water flushing are used for cleaning floors, the

floor and wall junctures shall be covered and closed to no

larger than 1 mm (one thirty-second inch).

(B) The floors in food establishments in which water

flush cleaning methods are used shall be provided with

drains and be graded to drain, and the floor and wall

junctures shall be covered and sealed.

6-201.14

Floor Carpeting, Restrictions and Installation.

(A) A floor covering such as carpeting or similar

material may not be installed as a floor covering in food

preparation areas, walk-in refrigerators, warewashing

14

areas, toilet room areas where handwashing lavatories,

toilets, and urinals are located, refuse storage

rooms, or other areas where the floor is subject to

moisture, flushing, or spray cleaning methods.

(B) If carpeting is installed as a floor covering in

areas other than those specified under (A) of this

section, it shall be:

(1) Securely attached to the floor with a durable

mastic, by using a stretch and tack method, or by another

method; and

(2) Installed tightly against the wall under the

coving or installed away from the wall with a space between

the carpet and the wall and with the edges of the carpet

secured by metal stripping or some other means.

6-201.15

Floor Covering, Mats and Duckboards.

Mats and duckboards shall be designed to be removable and

easily cleanable.

6-201.16

Wall and Ceiling Coverings and Coatings.

(A) Wall and ceiling covering materials shall be

attached so that they are easily cleanable.

(B) Except in areas used only for dry storage,

concrete, porous blocks, or bricks used for indoor wall

construction shall be finished and sealed to provide a

smooth, nonabsorbent, easily cleanable surface.

6-201.17

Walls and Ceilings, Attachments.

(A) Except as specified in (B) of this section,

attachments to walls and ceilings such as light fixtures,

mechanical room ventilation system components, vent covers,

wall mounted fans, decorative items, and other attachments

shall be easily cleanable.

(B) In a consumer area, wall and ceiling surfaces and

decorative items and attachments that are provided for

ambiance need not meet this requirement if they are

kept clean.

6-201.18

Walls and Ceilings, Studs, Joists, and Rafters.

Studs, joists, and rafters may not be exposed in areas

subject to moisture. This requirement does not apply to

temporary food establishments.

15

6-202.15

Outer Openings, Protected.

(A) Except as specified in (B) and under (C) of

this section, outer openings of a food establishment shall

be protected against the entry of insects and rodents by:

(1) Filling or closing holes and other gaps along

floors, walls and ceilings;

(2) Closed, tight-fitting windows; and

(3) Solid self-closing, tight-fitting doors.
(B) Paragraph (A) of this section does not apply if a
food establishment opens into a larger structure, such as a

mall, airport, or office building, or into an attached

structure, such as a porch, and the outer openings from the

larger or attached structure are protected against the

entry of insects and rodents.

(C) Except as specified in (B) and (D) of this

section, if the windows or doors of a food establishment,

or of a larger structure within which a food establishment

is located, are kept open for ventilation or other purposes

or a temporary food establishment is not provided with

windows and doors as specified under (A) of this section,

the openings shall be protected against the entry of

insects and rodents by:

(1) 16 mesh to 25.4mm (16 mesh to 1 inch) screens;

(2) Properly designed and installed air curtains; or
(3) Other effective means.
(D) Paragraph (C) of this section does not apply if
flying insects and other pests are absent due to the

location of the establishment, the weather, or other

limiting condition.

6-202.16

Exterior Walls and Roofs, Protective Barrier.

Perimeter walls and roofs of a food establishment shall

effectively protect the establishment from the weather and

the entry of insects, rodents, and other animals.

6-501.11

Repairing.

The physical facilities shall be maintained in good repair.

6-501.12

Cleaning, Frequency and Restrictions.

(A) The physical facilities shall be cleaned as often

as necessary to keep them clean.

16

(B) Cleaning shall be done during periods when the

least amount of food is exposed such as after closing. This

requirement does not apply to cleaning that is necessary

due to a spill or other accident.

6-501.13

Cleaning Floors, Dustless Methods.

(A) Except as specified in (B) of this section, only

dustless methods of cleaning shall be used, such as wet

cleaning, vacuum cleaning, mopping with treated dust mops,

or sweeping using a broom and dust-arresting compounds.

(B) Spills or drippage on floors that occur between

normal floor cleaning times may be cleaned:

(1) Without the use of dust-arresting compounds; and

(2) In the case of liquid spills or drippage, with the
use of a small amount of absorbent compound such as sawdust

or diatomaceous earth applied immediately before spot

cleaning.

Other Sources of Guidance

The 1999 National Building Code from the Building Officials

and Code Administrators (BOCA) International, Inc., and the

1999 Standard Building Code from the Southern Building Code

Congress International (SBCCI) both provide minimum

standards for the construction of many types of buildings.

These codes may be obtained from:

Building Officials and Code Administrators International,

Inc.

4051 W. Flossmoor Road, Country Club Hills, Illinois 60478

5795 USA.

Telephone (main): (708) 799-2300

Telephone (publications orders): 1-800-214-4321 ext.777

FAX (publications orders): 1-800-214-7167

Email: codes@bocai.org

Internet home page: http://www.bocai.org

and:

Southern Building Code Congress International

900 Montclair Road, Birmingham, AL 35213-1206

Telephone: (205) 591-1853

FAX: (205) 591-0775

Email: info@sbcci.org

Internet home page: http://www.sbcci.org

17

'416.2(c)

Light.

Lighting of good quality and sufficient intensity to ensure

that sanitary conditions are maintained and that product is

not adulterated must be provided in areas where food is

processed, handled, stored, or examined; where equipment

and utensils are cleaned; and in hand-washing areas,

dressing and locker rooms, and toilets.

Comments
Establishments should keep in mind that their lighting

should be sufficient not only to allow their own employees

to maintain sanitation and prevent product adulteration,

but also to allow FSIS inspection personnel to verify that

conditions are sanitary and product is not adulterated.

This does not mean, however, that lighting sufficiency is

to be determined subjectively, by the inspector.

Establishments must determine which intensities and

qualities of light are appropriate in different processing

environments. FSIS will direct its inspection personnel to

make judgments accordingly.

Establishments also should keep in mind the specific

lighting intensity requirements for inspector and
reprocessing stations, in '' 307.2 and 381.36 of the
regulations, are still in effect.
Food Code
6-303.11

Intensity.

The light intensity shall be:

(A) At least 110 lux (10 foot candles) at a distance

of 75 cm (30 inches) above the floor, in walk-in

refrigeration units and dry food storage areas and in other

areas and rooms during periods of cleaning;

(B) At least 220 lux (20 foot candles):

(1) At a surface where food is provided for consumer
self-service such as buffets and salad bars or where fresh

produce or packaged foods are sold or offered for

consumption;

(2) Inside equipment such as reach-in and undercounter refrigerators;

18

(3) At a distance of 75 cm (30 inches) above the floor

in areas used for handwashing, warewashing, and equipment

and utensil storage, and in toilet rooms; and

(C) At least 540 lux (50 foot candles) at a surface

where a food employee is working with food or working with

utensils or equipment such as knives, slicers, grinders, or

saws where employee safety is a factor.

Other Sources of Guidance

--

19

' 416.2(d)

Ventilation.

Ventilation adequate to control odors, vapors, and

condensation to the extent necessary to prevent

adulteration of product and the creation of insanitary

conditions must be provided.

Comments
In regard to condensation, keep in mind that some forms are

unavoidable and acceptable within a food processing

environment, since they will neither adulterate product nor

create insanitary conditions. Other forms of condensation

are expected, but must be controlled by the establishment,

and others are unacceptable at any time. Examples of

different types of condensation and corresponding FSIS

responses (from FSIS Notice 31-98) follow:

SITUATIONS INVOLVING CONDENSATION IN WHICH NO ACTION IS

REQUIRED

In certain situations, condensation within an official

establishment has no affect on product safety, sanitary

conditions, or inspection. If inspection program personnel

determine that such a situation exists, no action is

necessary by him/her or the establishment. Some examples

follow:

1. Condensation forms on the underside of a

stainless steel vessel lid during cooking.

2. The packaging of packaged entrees or soups comes

into contact with condensation which has formed as a result

of freezing operations.

3. Condensation forms on the wall or ceiling of a

loading dock where canned products are stored in wrapped

boxes on palettes. (Although this situation may not

threaten product safety or impede inspection,

establishments should avoid allowing excessive condensation

to form anywhere food is processed or stored.)

SITUATIONS IN WHICH CONDENSATION IS EXPECTED AND CONTROLLED

BY THE OFFICIAL ESTABLISHMENT

In other situations, establishments expect condensation

to form as a result of certain operations and take action

20

to ensure that the condensation does not adulterate product

or create insanitary conditions. Such actions must be

documented in the establishments Sanitation Standard

Operating Procedures (Sanitation SOPs). Most often,

establishments will control such condensation by cleaning

and sanitizing, on a daily or as-needed basis, the

surface(s) where the condensation is expected to form.

Examples of such surfaces include:

1.
chutes.

The inside or outside of stainless production

2. Ceilings over open kettle cooking areas and over

poultry chill vats.

3. The outside of stainless steel ice vats or ice

chutes in chill areas.

SITUATIONS IN WHICH INSPECTION PROGRAM PERSONNEL MUST TAKE

ACTION

In some situations, condensation clearly adulterates

product, creates insanitary conditions, and/or interferes

with inspection. Some examples follow:

1. Heavily beaded condensation forms on a ceiling or

wall of a processing area that is not regularly cleaned and

sanitized in accordance with the establishments

SSOPs (an insanitary condition is created that could lead

to the adulteration of product).

2. Condensate from a cooler ceiling drips onto

carcasses.

3. Condensate from refrigeration unit surfaces,

which have not been cleaned and sanitized, drips onto

exposed product.

4. Condensate from a loading dock ceiling or wall

drips onto boxes of boneless beef, breaking down the

packaging.

Food Code
4-301.14

Ventilation Hood Systems, Adequacy.

21

Ventilation hood systems and devices shall be sufficient in

number and capacity to prevent grease or condensation from

collecting on walls and ceilings.

6-202.12
Vents.

Heating, Ventilating, Air Conditioning System

Heating, ventilating, and air conditioning systems shall be

designed and installed so that make-up air intake and

exhaust vents do not cause contamination of food, food-

contact surfaces, equipment, or utensils.

6-304.11

Mechanical.

If necessary to keep rooms free of excessive heat, steam,

condensation, vapors, obnoxious odors, smoke, and fumes,

mechanical ventilation of sufficient capacity shall be

provided.

Other Sources of Guidance

--

22

' 416.2(e)

Plumbing.

Plumbing systems must be installed and maintained to:

(1) Carry sufficient quantities of water to required

locations throughout the establishment;

(2) Properly convey sewage and liquid disposable

waste from the establishment;

(3) Prevent adulteration of product, water supplies,

equipment, or utensils, and maintain sanitary conditions

throughout the establishment;

(4) Provide adequate floor drainage in all areas

where floors are subject to flooding-type cleaning or where

normal operations release or discharge water or other

liquid waste on the floor;

(5) Prevent back-flow conditions in and cross-

connection between piping systems that discharge waste

water or sewage and piping systems that carry water for

product manufacturing; and

(6) Prevent the backup of sewer gases.

Comments
-Food Code
5-201.11

Approved.

(A) A plumbing system and hoses conveying water shall

be constructed and repaired with approved materials

according to law.

(B) A water filter shall be made of safe materials.

5-202.11

Approved System and Cleanable Fixtures.

(A) A plumbing system shall be designed, constructed,

and installed according to law.

(B) A plumbing fixture such as a handwashing lavatory,

toilet, or urinal shall be easily cleanable.

5-202.13

Backflow Prevention, Air Gap.

An air gap between the water supply inlet and the flood

level rim of the plumbing fixture, equipment, or nonfood

equipment shall be at least twice the diameter of the water

supply inlet and may not be less than 25 mm (1 inch).

23

5-202.14

Backflow Prevention Device, Design Standard.

A backflow or backsiphonage prevention device installed on

a water supply system shall meet American Society of

Sanitary Engineering (A.S.S.E.) standards for construction,

installation, maintenance, inspection, and testing for that

specific application and type of device.

5-202.15

Conditioning Device, Design.

A water filter, screen, and other water conditioning device

installed on water lines shall be designed to facilitate

disassembly for periodic servicing and cleaning. A water

filter element shall be of the replaceable type.

Other Sources of Guidance

The 1997 International Plumbing Code from BOCA, 1997

Standard Plumbing Code from SBCCI, and the 1997 Uniform

Plumbing Code from the International Association of

Plumbing and Mechanical Officials (IAPMO) provide basic

principals and minimum requirements for plumbing systems.

Notably, these codes address some of the issues relevant to

plumbing in food processing facilities. For contact

information for BOCA and SBCCI, see Other Sources of

Guidance under Construction above. To obtain materials

from IAPMO, contact:

International Association of Plumbing and Mechanical

Officials

20001 E Walnut Drive South

Walnut CA 91789-2825

Telephone: (909) 595-8449

FAX (publications orders): (909) 598-4720

Internet home page: http://www.iapmo.org/iapmo/iapmo.html

Also, The American Society of Mechanical Engineers (ASME)

has published guidance regarding the design, quality and

performance of serving check backwater valves for use in

building drainage systems. The document, entitled

Backwater Valves, is available from:

ASME International

Three Park Avenue

New York, NY 10016-5990

Phone: 1-800-843-2763

24

Fax: 1-973-882-1717

Email: infocentral@asme.org.

Internet home page: http://www.asme.org

Finally, the Environmental Protection Agency (EPA) Office

of Ground Water and Drinking Water (OGWDW) has published a

document concerning the protection of potable water from

contamination resulting from cross-connection. The

document, entitled Cross-Connection Control Manual, is

available from OGWDW at the following address:

Office of Ground Water and Drinking Water (4601)

401 M Street, SW

Washington, DC 20460-0003

Phone: 202-260-5543

Internet home page:

http://www.epa.gov/safewater/about.html#fax

25

' 416.2(f) Sewage disposal.

Sewage must be disposed into a sewage system separate

from all other drainage lines or disposed of through other

means sufficient to prevent backup of sewage into areas

where product is processed, handled, or stored. When the

sewage disposal system is a private system requiring

approval by a State or local health authority, the

establishment must furnish FSIS with the letter of approval

from that authority upon request.

Comments
-Food Code
4-204.17

Ice Units, Separation of Drains.

Liquid waste drain lines may not pass through an ice

machine or ice storage bin.

5-402.10

Establishment Drainage System.

Food establishment drainage systems, including grease

traps, that convey sewage shall be designed and installed

as specified under 5-202.11(A).

5-402.11

Backflow Prevention.

(A) Except as specified in (B) and (C) of this

section, a direct connection may not exist between the

sewage system and a drain originating from equipment in

which food, portable equipment, or utensils are placed.

(B) If allowed by law, a warewashing machine may have

a direct connection between its waste outlet and a floor

drain when the machine is located within 1.5 m (5 feet) of

a trapped floor drain and the machine outlet is connected

to the inlet side of a properly vented floor drain trap.

(C) If allowed by law, a warewashing or culinary sink

may have a direct connection.

5-402.12

Grease Trap.

If used, a grease trap shall be located to be easily

accessible for cleaning.

26

5-402.13

Conveying Sewage.

Sewage shall be conveyed to the point of disposal through

an approved sanitary sewage system or other system,

including use of sewage transport vehicles, waste

retention tanks, pumps, pipes, hoses, and connections that

are constructed, maintained, and operated according to law.

5-402.15

Flushing a Waste Retention Tank.

A tank for liquid waste retention shall be thoroughly

flushed and drained in a sanitary manner during the

servicing operation.

5-403.11

Approved Sewage Disposal System.

Sewage shall be disposed through an approved facility that

is:

(A) A public sewage treatment plant; or

(B) An individual sewage disposal system that is
sized, constructed, maintained, and operated according to

law.

5-403.12

Other Liquid Wastes and Rainwater.

Condensate drainage and other nonsewage liquids and

rainwater shall be drained from point of discharge to

disposal according to law.

Other Sources of Guidance

The plumbing codes listed above under Other Sources of
Guidance for '416.2(e) contain much information relative
the proper disposal of sewage.

27

' 416.2(g) Water supply and water, ice, and

solution reuse.
(1) A supply of running water that complies with the

National Primary Drinking Water regulations (40 CFR Part

141), at a suitable temperature and under pressure as

needed, must be provided in all areas where required (for

processing product, for cleaning rooms and equipment,

utensils, and packaging materials, for employee sanitary

facilities, etc.). If an establishment uses a municipal

water supply, it must make available to FSIS, upon request,

a water report, issued under the authority of the State or

local health agency, certifying or attesting to the

potability of the water supply. If an establishment uses a

private well for its water supply, it must make available

to FSIS, upon request, documentation certifying the

potability of the water supply, that has been renewed at

least semi-annually.

2) Water, ice, and solutions (such as brine, liquid

smoke, or propylene glycol) used to chill or cook ready-to-

eat product may be reused for the same purpose, provided

that they are maintained free of pathogenic organisms and

fecal coliform organisms and that other physical, chemical,

and microbiological contamination have been reduced to

prevent adulteration of product.

(3) Water, ice, and solutions used to chill or wash raw

product may be reused for the same purpose provided that measures

are taken to reduce physical, chemical, and microbiological

contamination so as to prevent contamination or

adulteration of product. Reuse water which has come into

contact with raw product may not be used on ready-to-eat

product.

(4) Reconditioned water that has never contained

human waste and that has been treated by an onsite advanced

wastewater treatment facility may be used on raw product,

except in product formulation, and throughout the facility

in edible and inedible production areas, provided that

measures are taken to ensure that this water meets the

criteria prescribed in paragraph (g)(1) of this section.

Product, facilities, equipment, and utensils coming in

contact with this water must undergo a separate final rinse

with non-reconditioned water that meets the criteria

prescribed in paragraph (g)(1) of this section.

(5) Any water that has never contained human waste

and that is free of pathogenic organisms may be used in

edible and inedible product areas, provided it does not

contact edible product. For example, such reuse water may

28

be used to move heavy solids, flush the bottom of open

evisceration troughs, or to wash antemortem areas,

livestock pens, trucks, poultry cages, picker aprons,

picking room floors, and similar areas within the

establishment.

(6) Water that does not meet the use conditions of

paragraphs (g)(1) through (g)(5) of this section may not be

used in areas where edible product is handled or prepared

or in any manner that would allow it to adulterate edible

product or create insanitary conditions.

Comments
-Food Code
5-101.11

Approved System.

Drinking water shall be obtained from an approved source

that is:

(A) A public water system; or

(B) A nonpublic water system that is constructed,
maintained, and operated according to law.

5-101.12

System Flushing and Disinfection.

A drinking water system shall be flushed and disinfected

before being placed in service after construction, repair,

or modification and after an emergency situation, such as a

flood, that may introduce contaminants to the system.

5-102.11

Standards.

Except as specified under 5-102.12:

(A) Water from a public water system shall meet 40 CFR

141 - National Primary Drinking Water Regulations and state

drinking water quality standards; and

(B) Water from a nonpublic water system shall meet

state drinking water quality standards.

5-102.12

Nondrinking Water.

(B) Nondrinking water shall be used only for

nonculinary purposes such as air conditioning, nonfood

equipment cooling, fire protection, and irrigation.

29

5-102.13

Sampling.

Except when used as specified under 5-102.12, water from

a nonpublic water system shall be sampled and tested at

least annually and as required by state water quality

regulations.

5-102.14

Sample Report.

The most recent sample report for the nonpublic water

system shall be retained on file in the food establishment

or the report shall be maintained as specified by state

water quality regulations.

Other Sources of Guidance

--

30

' 416.2(h)
toilets.

Dressing rooms, lavatories, and

(1) Dressing rooms, toilet rooms, and urinals must be

sufficient in number, ample in size, conveniently located,

and maintained in a sanitary condition and in good repair

at all times to ensure cleanliness of all persons handling

any product. They must be separate from the rooms and

compartments in which products are processed, stored, or

handled.

(2) Lavatories with running hot and cold water, soap,

and towels, must be placed in or near toilet and urinal

rooms and at such other places in the establishment as

necessary to ensure cleanliness of all persons handling any

product.

(3) Refuse receptacles must be constructed and

maintained in a manner that protects against the creation

of insanitary conditions and the adulteration of product.

Comments
-Food Code
5-202.12
Flow.

Handwashing Lavatory, Water Temperature, and

(A) A handwashing lavatory shall be equipped to

provide water at a temperature of at least 43C (110F)

through a mixing valve or combination faucet.

(B) A steam mixing valve may not be used at a

handwashing lavatory.

(C) A self-closing, slow-closing, or metering faucet

shall provide a flow of water for at least 15 seconds

without the need to reactivate the faucet.

5-501.10

Indoor Storage Area.

If located within the food establishment, a storage area

for refuse, recyclables, and returnables shall meet the

requirements specified under 6-101.11, 6-201.11 -

6-201.18, 6-202.15, and 6-202.16.

5-501.13

Receptacles.

31

(A) Except as specified in (B) of this section,

receptacles and waste handling units for refuse,

recyclables, and returnables and for use with materials

containing food residue shall be durable, cleanable,

insect- and rodent-resistant, leakproof, and nonabsorbent.

(B) Plastic bags and wet strength paper bags may be used to
line receptacles for storage inside the food establishment,

or within closed outside receptacles.

Other Sources of Guidance

The Occupational Safety and Health Administration of

the Department of Labor has promulgated regulations

concerning toilet facilities in the workplace in 29 CFR

1910.141, Sanitation. Paragraph (c)(1)(i) sets forth

requirements for the number of toilet facilities in all

permanent places of employment. Official meat and poultry

establishments are governed by these requirements:

1910.141 (c)(1)(i)
Except as otherwise indicated in this paragraph (c)(1)(i),

toilet facilities, in toilet rooms separate for each sex,

shall be provided in all places of employment in accordance

with table J-1 of this section. The number of facilities to

be provided for each sex shall be based on the number of

employees of that sex for whom the facilities are

furnished. Where toilet rooms will be occupied by no more

than one person at a time, can be locked from the inside,

and contain at least one water closet, separate toilet

rooms for each sex need not be provided. Where such single-

occupancy rooms have more than one toilet facility, only

one such facility in each toilet room shall be counted for

the purpose of table J-1.

TABLE J-1

Number of employees

|
1 to 15 ...............|
16 to 35 ..............|
36 to 55 ..............|
56 to 80 ..............|
81 to 110 .............|

Minimum number of water

Closets (1)
1
2
3
4
5

32

111 to 150 ............|

Over 150 ..............|

(2)

Footnote(1) Where toilet facilities will not be used

by women, urinals may be provided instead of water closets,

except that the number of water closets in such cases shall

not be reduced to less than 2/3 of the minimum specified.

Footnote(2)
40 employees.

1 additional fixture for each additional

33

' 416.3 Equipment and utensils.

(a) Equipment and utensils used for processing or

otherwise handling edible product or ingredients must be of

such material and construction to facilitate thorough

cleaning and to ensure that their use will not cause the

adulteration of product during processing, handling, or

storage. Equipment and utensils must be maintained in

sanitary condition so as not to adulterate product.

(b) Equipment and utensils must not be constructed,

located, or operated in a manner that prevents FSIS

personnel from inspecting the equipment or utensils to

determine whether they are in sanitary condition.

(c) Receptacles used for storing inedible material

must be of such material and construction that their use

will not result in the adulteration of any edible product

or in the creation of insanitary conditions. Such

receptacles must not be used for storing any edible product

and must bear conspicuous and distinctive marking to

identify permitted uses.

Comments
-Food Code
Multiuse
4-101.11

Characteristics.

Materials that are used in the construction of utensils and

food-contact surfaces of equipment may not allow the

migration of deleterious substances or impart colors,

odors, or tastes to food and under normal use conditions

shall be:

(A) Safe;
(B) Durable, corrosion-resistant, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand
repeated warewashing;

(D) Finished to have a smooth, easily cleanable

surface; and

(E) Resistant to pitting, chipping, crazing,

scratching, scoring, distortion, and decomposition.N

4-101.16

Sponges, Use Limitation.

34

Sponges may not be used in contact with cleaned and

sanitized or in-use food-contact surfaces.

4-101.18

Lead in Solder and Flux, Use Limitation.

Solder and flux containing lead in excess of 0.2% may not

be used as a food-contact surface.

4-101.19

Wood, Use Limitation.

(A) Except as specified in (B), (C), and (D) of

this section, wood and wood wicker may not be used as a

food-contact surface.

(B) Hard maple or an equivalently hard, close-grained

wood may be used for:

(1) Cutting boards; cutting blocks; bakers' tables;

and utensils such as rolling pins, doughnut dowels, salad

bowls, and chopsticks; and

4-101.111 Nonfood-Contact Surfaces.

Nonfood-contact surfaces of equipment that are exposed to

splash, spillage, or other food soiling or that require

frequent cleaning shall be constructed of a corrosion-

resistant, nonabsorbent, and smooth material.

Single-Service and Single-Use

4-102.11

Characteristics.

Materials that are used to make single-service and single-

use articles:

(A) May not:

(1) Allow the migration of deleterious substances, or
(2) Impart colors, odors, or tastes to food;N and
(B) Shall be:
(1) Safe, and
(2) Clean.
Durability and Strength
4-201.11

Equipment and Utensils.

Equipment and utensils shall be designed and constructed to

be durable and to retain their characteristic qualities

under normal use conditions.

35

4-201.12

Food Temperature Measuring Devices.

Food temperature measuring devices may not have sensors or

stems constructed of glass, except that thermometers with

glass sensors or stems that are encased in a shatterproof

coating such as candy thermometers may be used.

Cleanability
4-202.11

Food-Contact Surfaces.

(A) Multiuse food-contact surfaces shall be:

(1) Smooth;
(2) Free of breaks, open seams, cracks, chips,
inclusions, pits, and similar imperfections;

(3) Free of sharp internal angles, corners, and

crevices;

(4) Finished to have smooth welds and joints; and

(5) Except as specified in (B) of this section,
accessible for cleaning and inspection by one of the

following methods:

(a) Without being disassembled,

(b) By disassembling without the use of tools, or
(c) By easy disassembling with the use of handheld
tools commonly available to maintenance and cleaning

personnel such as screwdrivers, pliers, open-end wrenches,

and Allen wrenches.

(B) Subparagraph (A)(5) of this section does not apply

to cooking oil storage tanks, distribution lines for

cooking oils, or beverage syrup lines or tubes.

4-202.12

CIP (Clean-in Place) Equipment.

(A) CIP equipment shall meet the characteristics

specified under 4-202.11 and shall be designed and

constructed so that:

(1) Cleaning and sanitizing solutions circulate

throughout a fixed system and contact all interior food-

contact surfaces, and

(2) The system is self-draining or capable of being

completely drained of cleaning and sanitizing solutions;

and

(B) CIP equipment that is not designed to be

disassembled for cleaning shall be designed with inspection

access points to ensure that all interior food-contact

surfaces throughout the fixed system are being effectively

cleaned.

36

4-202.16

Nonfood-Contact Surfaces.

Nonfood-contact surfaces shall be free of unnecessary

ledges, projections, and crevices, and designed and

constructed to allow easy cleaning and to facilitate

maintenance.

4-202.18

Ventilation Hood Systems, Filters.

Filters or other grease extracting equipment shall be

designed to be readily removable for cleaning and

replacement if not designed to be cleaned in place.

Functionality
4-204.11

Ventilation Hood Systems, Drip Prevention.

Exhaust ventilation hood systems in food preparation and

warewashing areas including components such as hoods, fans,

guards, and ducting shall be designed to prevent grease or

condensation from draining or dripping onto food,

equipment, utensils, linens, and single-service and single-

use articles.

4-204.12

Equipment Openings, Closures and Deflectors.

(A) A cover or lid for equipment shall overlap the

opening and be sloped to drain.

(B) An opening located within the top of a unit of

equipment that is designed for use with a cover or lid

shall be flanged upward at least 5 millimeters (two-tenths

of an inch).

(C) Except as specified under (D) of this section,

fixed piping, temperature measuring devices, rotary shafts,

and other parts extending into equipment shall be provided

with a watertight joint at the point where the item enters

the equipment.

(D) If a watertight joint is not provided:

(1) The piping, temperature measuring devices, rotary
shafts, and other parts extending through the openings

shall be equipped with an apron designed to deflect

condensation, drips, and dust from openings into the food;

and

(2) The opening shall be flanged as specified under

(B) of this section.

37

4-204.15

Bearings and Gear Boxes, Leakproof.

Equipment containing bearings and gears that require

lubricants shall be designed and constructed so that the

lubricant can not leak, drip, or be forced into food or

onto food-contact surfaces.

4-204.18

Condenser Unit, Separation.

If a condenser unit is an integral component of equipment,

the condenser unit shall be separated from the food and

food storage space by a dustproof barrier.

4-204.120 Equipment Compartments, Drainage.

Equipment compartments that are subject to accumulation of

moisture due to conditions such as condensation, food or

beverage drip, or water from melting ice shall be sloped

to an outlet that allows complete draining.

Acceptability
4-205.10

Food Equipment, Certification and Classification.

Food equipment that is certified or classified for

sanitation by an American National Standards Institute

(ANSI)-accredited certification program will be deemed to

comply with Parts 4-1 and 4-2 of this chapter.

Location
4-401.11 Equipment, Clothes Washers and Dryers, and
Storage Cabinets, Contamination Prevention.
(A) Except as specified in (B) of this section,
equipment, a cabinet used for the storage of food, or a

cabinet that is used to store cleaned and sanitized

equipment, utensils, laundered linens, and single-service

and single-use articles may not be located:

(1) In locker rooms;

(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to
intercept potential drips;

(6) Under leaking water lines including leaking

automatic fire sprinkler heads or under

38

lines on which water has condensed;

(7) Under open stairwells; or

(8) Under other sources of contamination.
Installation
4-402.11

Fixed Equipment, Spacing or Sealing.

(A) Equipment that is fixed because it is not easily

movable shall be installed so that it is:

(1) Spaced to allow access for cleaning along the

sides, behind, and above the equipment;

(2) Spaced from adjoining equipment, walls, and

ceilings a distance of not more than 1 millimeter or one

thirty-second inch; or

(3) Sealed to adjoining equipment or walls, if the

equipment is exposed to spillage or seepage.

(B) Table-mounted equipment that is not easily movable

shall be installed to allow cleaning of the equipment and

areas underneath and around the equipment by being:

(1) Sealed to the table; or

(2) Elevated on legs as specified under 4-402.12(D).
4-402.12

Fixed Equipment, Elevation or Sealing.

(A) Except as specified in (B) and (C) of this

section, floor-mounted equipment that is not easily movable

shall be sealed to the floor or elevated on legs that

provide at least a 15 centimeter (6 inch) clearance between

the floor and the equipment.

(B) If no part of the floor under the floor-mounted

equipment is more than 15 centimeters (6 inches) from the

point of cleaning access, the clearance space may be only

10 centimeters (4 inches).

(D) Except as specified in (E) of this section,

table-mounted equipment that is not easily movable shall be

elevated on legs that provide at least a 10 centimeter (4

inch) clearance between the table and the equipment.

(E) The clearance space between the table and tablemounted equipment may be:

(1) 7.5 centimeters (3 inches) if the horizontal

distance of the table top under the equipment is no more

than 50 centimeters (20 inches) from the point of access

for cleaning; or

(2) 5 centimeters (2 inches) if the horizontal

distance of the table top under the equipment is no more

39

than 7.5 centimeters (3 inches) from the point of access

for cleaning.

Equipment
4-501.11

Good Repair and Proper Adjustment.

(A) Equipment shall be maintained in a state of repair

and condition that meets the requirements specified under

Parts 4-1 and 4-2.

(B) Equipment components such as doors, seals, hinges,

fasteners, and kick plates shall be kept intact, tight, and

adjusted in accordance with manufacturer's specifications.

(C) Cutting or piercing parts of can openers shall be

kept sharp to minimize the creation of metal fragments that

can contaminate food when the container is opened.

4-501.12

Cutting Surfaces.

Surfaces such as cutting blocks and boards that are subject

to scratching and scoring shall be resurfaced if they can

no longer be effectively cleaned and sanitized, or

discarded if they are not capable of being resurfaced.

Other Sources of Guidance

--

40

' 416.4 Sanitary operations.

(a) All food-contact surfaces, including food-contact

surfaces of utensils and equipment, must be cleaned and

sanitized as frequently as necessary to prevent the

creation of insanitary conditions or the adulteration of

product.

(b) Non-food-contact surfaces of facilities,

equipment, and utensils used in the operation of the

establishment must be cleaned and sanitized as frequently

as necessary to prevent the creation of insanitary

conditions or the adulteration of product.

(c) Cleaning compounds, sanitizing agents, processing

aids, and other chemicals used by an establishment must be

safe and effective under the conditions of use. Such

chemicals must used, handled, and stored in a manner that

will not adulterate product or create insanitary

conditions. Documentation substantiating the safety of a

chemicals use in a food processing environment must be

available to FSIS inspection personnel for review.

(d) Product must be protected from adulteration

during processing, handling, storage, loading, and

unloading at and during transportation from official

establishments.

Comments
In regard to the use of cleaners, sanitizers, and

other chemicals, please refer to Appendix 2 of this

document.

Food Code
Objective
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact
Surfaces, and Utensils.*
(A) Equipment food-contact surfaces and utensils shall
be clean to sight and touch.

(B) The food-contact surfaces of cooking equipment and

pans shall be kept free of encrusted grease deposits and

other soil accumulations.

(C) Nonfood-contact surfaces of equipment shall be

kept free of an accumulation of dust, dirt, food residue,

and other debris.

41

Frequency
4-602.11

Equipment Food-Contact Surfaces and Utensils.

(A) Equipment food-contact surfaces and utensils shall

be cleaned:

(1) Except as specified in (B) of this section,

before each use with a different type of raw animal food

such as beef, fish, lamb, pork, or poultry;

(2) Each time there is a change from working with raw

foods to working with ready-to-eat foods;

(3) Between uses with raw fruits and vegetables and

with potentially hazardous food;

(4) Before using or storing a food temperature

measuring device; and

(5) At any time during the operation when

contamination may have occurred.

(B) Subparagraph (A)(1) of this section does not apply

if the food-contact surface or utensil is in contact with a

succession of different raw animal foods each requiring a

higher cooking temperature as specified under 3-401.11

than the previous food, such as preparing raw fish followed

by cutting raw poultry on the same cutting board.

(C) Except as specified in (D) of this section, if

used with potentially hazardous food, equipment food-

contact surfaces and utensils shall be cleaned throughout

the day at least every 4 hours.

(D) Surfaces of utensils and equipment contacting

potentially hazardous food may be cleaned less frequently

than every 4 hours if:

(1) In storage, containers of potentially hazardous

food and their contents are maintained at temperatures

specified under Chapter 3 and the containers are cleaned

when they are empty;

(2) Utensils and equipment are used to prepare food in

a refrigerated room or area that is maintained at one of

the temperatures in the following chart and:

(a) The utensils and equipment are cleaned at the

frequency in the following chart that corresponds to the

temperature:

Temperature

Cleaning Frequency

5.0C (41F)

24 hours

42

or less

>5.0C - 7.2C
(>41F - 45F)

20 hours

>7.2C - 10.0C
(>45F - 50F)

16 hours

>10.0C - 12.8C
(>50F - 55F)

10 hours

and
(b) The cleaning frequency based on the ambient
temperature of the refrigerated room or area is documented

in the food establishment.

(4) Temperature measuring devices are maintained in

contact with food, such as when left in a container of deli

food or in a roast, held at temperatures specified under

Chapter 3;

(5) Equipment is used for storage of packaged or

unpackaged food such as a reach-in refrigerator and the

equipment is cleaned at a frequency necessary to preclude

accumulation of soil residues;

(6) The cleaning schedule is approved based on

consideration of:

(a) Characteristics of the equipment and its use,

(b) The type of food involved,
(c) The amount of food residue accumulation, and
(d) The temperature at which the food is maintained
during the operation and the potential for the rapid and

progressive multiplication of pathogenic or toxigenic

microorganisms that are capable of causing foodborne

disease.

;or,

(7) In-use utensils are intermittently stored in a

container of water in which the water is maintained at 60C

(140F) or more and the utensils and container are cleaned

at least every 24 hours or at a frequency necessary to

preclude accumulation of soil residues.

(E) Except when dry cleaning methods are used as

specified under 4-603.11, surfaces of utensils and

43

equipment contacting food that is not potentially hazardous

shall be cleaned:

(1) At any time when contamination may have occurred;

4-602.12

Cooking and Baking Equipment.

(A) The food-contact surfaces of cooking and baking

equipment shall be cleaned at least every 24 hours. This

section does not apply to hot oil cooking and filtering

equipment if it is cleaned as specified in Subparagraph 4-

602.11(D)(6).

4-602.13

Nonfood-Contact Surfaces.

Nonfood-contact surfaces of equipment shall be cleaned at a

frequency necessary to preclude accumulation of soil

residues.

Methods
4-603.11

Dry Cleaning.

(A) If used, dry cleaning methods such as brushing,

scraping, and vacuuming shall contact only surfaces that

are soiled with dry food residues that are not potentially

hazardous.

(B) Cleaning equipment used in dry cleaning foodcontact surfaces may not be used for

any other purpose.

4-603.12

Precleaning.

(A) Food debris on equipment and utensils shall be

scrapped over a waste disposal unit, scupper, or garbage

receptacle or shall be removed in a warewashing machine

with a prewash cycle.

(B) If necessary for effective cleaning, utensils and

equipment shall be preflushed, presoaked, or scrubbed with

abrasives.

4-603.14

Wet Cleaning.

(A) Equipment food-contact surfaces and utensils shall

be effectively washed to remove or completely loosen soils

by using the manual or mechanical means necessary such as

44

the application of detergents containing wetting agents and

emulsifiers; acid, alkaline, or abrasive cleaners; hot

water; brushes; scouring pads; high-pressure sprays; or

ultrasonic devices.

(B) The washing procedures selected shall be based on

the type and purpose of the equipment or utensil, and on

the type of soil to be removed.

4-701.10

Food-Contact Surfaces and Utensils.

Equipment food-contact surfaces and utensils shall be

sanitized.

4-702.11

Before Use After Cleaning.

Utensils and food-contact surfaces of equipment shall be

sanitized before use after cleaning.

4-703.11

Hot Water and Chemical.

After being cleaned, equipment food-contact surfaces and

utensils shall be sanitized in:

(A) Hot water manual operations by immersion for at

least 30 seconds and as specified under 4-501.111;

(B) Hot water mechanical operations by being cycled

through equipment that is set up as specified under 4-

501.15, 4-501.112, and 4-501.113 and achieving a utensil

surface temperature of 71C (160F) as measured by an

irreversible registering temperature indicator; or

(C) Chemical manual or mechanical operations,

including the application of sanitizing chemicals by

immersion, manual swabbing, brushing, or pressure spraying

methods, using a solution as specified under 4-501.114 by

providing:

(1) Except as specified under Subparagraph (C)(2) of

this section, an exposure time of at least 10 seconds for a

chlorine solution specified under 4-501.114(A),

(2) An exposure time of at least 7 seconds for a

chlorine solution of 50 mg/L that has a pH of 10 or less

and a temperature of at least 38C (100F) or a pH of 8 or

less and a temperature of at least 24C (75F),

(3) An exposure time of at least 30 seconds for other

chemical sanitizing solutions, or

(4) An exposure time used in relationship with a

combination of temperature, concentration, and pH that,

when evaluated for efficacy, yields sanitization as defined

in Subparagraph 1-201.10(B)(70).

45

Drying
4-901.11

Equipment and Utensils, Air-Drying Required.

After cleaning and sanitizing, equipment and utensils:

(A) Shall be air-dried or used after adequate draining

as specified in (a) of 21 CFR 178.1010 Sanitizing

solutions, before contact with food; and

(B) May not be cloth dried except that utensils that

have been air-dried may be polished with cloths that are

maintained clean and dry.

4-901.12

Wiping Cloths, Air-Drying Locations.

Wiping cloths laundered in a food establishment that does

not have a mechanical clothes dryer as specified in 4-

301.15(B) shall be air-dried in a location and in a manner

that prevents contamination of food, equipment, utensils,

linens, and single-service and single-use articles and the

wiping cloths. This section does not apply if wiping cloths

are stored after laundering in a sanitizing solution as

specified under 4-501.114.

Lubricating and Reassembling

4-902.11

Food-Contact Surfaces.

Lubricants shall be applied to food-contact surfaces that

require lubrication in a manner that does not contaminate

food-contact surfaces.

4-902.12

Equipment.

Equipment shall be reassembled so that food-contact

surfaces are not contaminated.

Storing
4-903.11 Equipment, Utensils, Linens, and Single-Service
and Single-Use Articles.
(A) Except as specified in (D) of this section,
cleaned equipment and utensils, laundered linens, and

single-service and single-use articles shall be stored:

(1) In a clean, dry location;

(2) Where they are not exposed to splash, dust, or
other contamination; and

46

(3) At least 15 cm (6 inches) above the floor.

(B) Clean equipment and utensils shall be stored as
specified under (A) of this section and shall be stored:

(1) In a self-draining position that allows air

drying; and

(2) Covered or inverted.

(C) Single-service and single-use articles shall be
stored as specified under (A) of this section and shall

be kept in the original protective package or stored by

using other means that afford protection from contamination

until used.

(D) Items that are kept in closed packages may be

stored less than 15 cm (6 inches) above the floor on

dollies, pallets, racks, and skids that are designed as

specified under 4-204.122.

4-903.12

Prohibitions.

(A) Except as specified in (B) of this section,

cleaned and sanitized equipment, utensils, laundered

linens, and single-service and single-use articles may not

be stored:

(1) In locker rooms;

(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to
intercept potential drips;

(6) Under leaking water lines including leaking

automatic fire sprinkler heads or under lines on which

water has condensed;

(7) Under open stairwells; or

(8) Under other sources of contamination.

Other Sources of Guidance

--

47

' 416.5 Employee Hygiene.

(a) Cleanliness. All persons working in contact with

product, food-contact surfaces, and product-packaging

materials must adhere to hygienic practices while on duty

to prevent adulteration of product.

(b) Clothing. Aprons, frocks, and other outer

clothing worn by persons who handle product must be of

material that is disposable or readily cleaned. Clean

garments must be worn at the start of each working day and

garments must be changed during the day as often as

necessary to prevent contamination or adulteration of

product.

(c) Disease control. Any person who has or appears

to have an infectious disease, open lesion, including

boils, sores, or infected wounds, or any other abnormal

source of microbial contamination must be excluded from any

operations which could result in product adulteration

until the condition is corrected.

Comments
-Food Code
2-301.11

Clean Condition.

Food employees shall keep their hands and exposed portions

of their arms clean.

2-301.12

Cleaning Procedure.

(A) Except as specified in (B) of this section, food

employees shall clean their hands and exposed portions of

their arms with a cleaning compound in a lavatory that is

equipped as specified under 5-202.12 by vigorously

rubbing together the surfaces of their lathered hands and

arms for at least 20 seconds and thoroughly rinsing with

clean water. Employees shall pay particular attention to

the areas underneath the fingernails and between the

fingers.

(B) If approved and capable of removing the types of

soils encountered in the food operations involved, an

automatic handwashing facility may be used by food

employees to clean their hands.

48

2-301.14

When to Wash.

Food employees shall clean their hands and exposed portions

of their arms as specified under 2-301.12 immediately

before engaging in food preparation including working

with exposed food, clean equipment and utensils, and

unwrapped single-service and single-use articles and:

(A) After touching bare human body parts other than

clean hands and clean, exposed portions of arms;

(B) After using the toilet room;

(C) After caring for or handling service animals or
aquatic animals as specified in 2-403.11(B);

(D) Except as specified in 2-401.11(B), after

coughing, sneezing, using a handkerchief or disposable

tissue, using tobacco, eating, or drinking;

(E) After handling soiled equipment or utensils;

(F) During food preparation, as often as necessary to
remove soil and contamination and to prevent cross

contamination when changing tasks;

(G) When switching between working with raw food and

working with ready-to-eat food; and

(H) After engaging in other activities that

contaminate the hands.

2-301.15

Where to Wash.

Food employees shall clean their hands in a handwashing

lavatory or approved automatic handwashing facility and may

not clean their hands in a sink used for food preparation,

or in a service sink or a curbed cleaning facility used for

the disposal of mop water and similar liquid waste.

2-301.16

Hand Sanitizers.

(A) A hand sanitizer and a chemical hand sanitizing

solution used as a hand dip shall:

(1) Comply with one of the following:

(a) Be an approved drug that is listed in the FDA
publication Approved Drug Products with Therapeutic

Equivalence Evaluations as an approved drug based

on safety and effectiveness; or

(b) Have active antimicrobial ingredients that are

listed in:

(i) The FDA monograph for OTC Health-Care Antiseptic

Drug Products as an antiseptic handwash, or

(ii)

49

and

(2) Comply with one of the following:

(a) Have components that are exempted from the
requirement of being listed in federal food additive

regulations as specified in 21 CFR 170.39 - Threshold of

regulation for substances used in food-contact articles; or

(b) Comply with and be listed in:

(i) 21 CFR 178 - Indirect Food Additives: Adjuvants,
Production Aids, and Sanitizers as regulated for use as a

food additive with conditions of safe use, or

(ii) 21 CFR 182 - Substances Generally Recognized as

Safe, 21 CFR 184 Direct Food Substances Affirmed as

Generally Recognized as Safe, or 21 CFR 186 - Indirect

Food Substances Affirmed as Generally Recognized as Safe

for use in contact with food; and

(3) Be applied only to hands that are cleaned as

specified under 2-301.12.

(B) If a hand sanitizer or a chemical hand sanitizing

solution used as a hand dip does not meet the criteria

specified under Subparagraph (A)(2) of this section, use

shall be:

(1) Followed by thorough hand rinsing in clean water

before hand contact with food or by the use of gloves; or

(2) Limited to situations that involve no direct

contact with food by the bare hands.

(C) A chemical hand sanitizing solution used as a hand

dip shall be maintained clean and at a strength equivalent

to at least 100 mg/L chlorine.

Fingernails
2-302.11

Maintenance.

(A) Food employees shall keep their fingernails

trimmed, filed, and maintained so the edges and surfaces

are cleanable and not rough.

(B) Unless wearing intact gloves in good repair, a

food employee may not wear fingernail polish or artificial

fingernails when working with exposed food.

Jewelry
2-303.11

Prohibition.

50

While preparing food, food employees may not wear jewelry

on their arms and hands. This section does not apply to a

plain ring such as a wedding band.

Outer Clothing
2-304.11

Clean Condition.

Food employees shall wear clean outer clothing to prevent

contamination of food, equipment, utensils, linens, and

single-service and single-use articles.

Food Contamination Prevention

2-401.11

Eating, Drinking, or Using Tobacco.

(A) Except as specified in (B) of this section, an

employee shall eat, drink, or use any form of tobacco only

in designated areas where the contamination of exposed

food; clean equipment, utensils, and linens; unwrapped

single-service and single-use articles; or other items

needing protection can not result.

(B) A food employee may drink from a closed beverage

container if the container is handled to prevent

contamination of:

(1) The employee's hands;

(2) The container; and
(3) Exposed food; clean equipment, utensils, and
linens; and unwrapped single-service and single-use

articles.

2-401.12

Discharges from the Eyes, Nose, and Mouth.

Food employees experiencing persistent sneezing, coughing,

or a runny nose that causes discharges from the eyes, nose,

or mouth may not work with exposed food; clean equipment,

utensils, and linens; or unwrapped single-service or

single-use articles.

Hair Restraints
2-402.11

Effectiveness.

(A) Except as provided in (B) of this section, food

employees shall wear hair restraints such as hats, hair

coverings or nets, beard restraints, and clothing that

covers body hair, that are designed and worn to effectively

51

keep their hair from contacting exposed food; clean

equipment, utensils, and linens; and unwrapped single-

service and single-use articles.

Other Sources of Guidance

--

52

' 416.6 Tagging insanitary equipment,

utensils, rooms or compartments.
When a Program employee finds that any equipment,

utensil, room, or compartment at an official establishment

is insanitary or that its use could cause the adulteration

of product, he will attach to it a "U.S. Rejected" tag.

Equipment, utensils, rooms, or compartments so tagged

cannot be used until made acceptable. Only a Program

employee may remove a U.S. Rejected tag.

Comments
-Food Code
-Other Sources of Guidance

--

53

Appendix 1:

Past Sanitation Regulations

As stated in the introduction, meat and poultry

establishments that follow the guidance in this document,

including the past sanitation regulations, can be fairly

certain that they are meeting the new sanitation

performance standards. Because the past sanitation

regulations have been removed from the Code of Federal

Regulations, we are presenting them here as a reference

only. Compliance with these specific regulations is no

longer required. Also, keep in mind that because FSIS has

rescinded all of the following regulations requiring prior

approval of equipment, blueprints, chemical uses, etc., the

mailing addresses listed for applications for prior

approval are no longer valid.

The past regulations are preceded by a table showing the

correlation between past requirements and the new

performance standards.

54

SUBJECT

PERFORMANCE
STANDARDS

PAST REGULATION(S)

General sanitation

' 416.1

'' 308.3(a),(g), 308.7, 381.45, 381.57,

and all other provisions not listed
below.

Establishment grounds and

pest management

' 416.2(a)

'' 308.3 (h), 308.13, 381.49(b),

381.56(a), 381.59, and 381.60.

Establishment
Construction

' 416.2(b)

'' 308.3(e),(f),(h), 381.46, 381.47 and

381.48.

Light

' 416.2(c)

'' 308.3(b), 381.52(a) and (b).

Ventilation

' 416.2(d)

'' 308.3(b) and (g), 308.8(b),

381.52(a) and (c).

Plumbing

' 416.2(e)

'' 308.3(c), 381.47(b), 381.49(a),(b)

and (c).

Sewage disposal

' 416.2(f)

'' 308.4(c) and 381.49(c)(4).

Water supply and water,

ice, and solution reuse

' 416.2(g)

'' 308.3(d), 381.50 and 381.53(k) and

FSIS policy.

Dressing rooms,
lavatories, and toilets

' 416.2(h)

'' 308.4(a),(b),(d), 381.47(h), 381.51

and 381.53(c).

Equipment and utensils

' 416.3

'' 308.5(a) and (g), 308.6, 308.8(c),

308.16,
381.53(a)(1),(f),(g),(h),(i),(j),(k),(l
),(m), 381.54, 381.55 and 381.56(b).

Food-contact surface
cleaning and sanitation

' 416.4(a)

'' 308.3(d)(4), 308.7, 308.8(a), 381.57

and 381.58.

Non-food-contact surface
cleaning and sanitation

' 416.4(b)

'' 308.3(d)(4), 308.7, 308.8(a), 381.57

and 381.58.

Cleaning compounds and

sanitizers

' 416.4(c)

' 381.60.

Operational sanitation

' 416.4(d)

'' 308.3(g), 308.7, 308.8(a), 308.9,

308.10, 308.11, 308.12, 381.47(e),
381.53(d),(e), and (g)(4).

Employee hygiene

' 416.5(a)

'' 308.8(c),(e), 381.47(i), 381.51(g),

381.61(b),(c), and (d).

Employee clothing

' 416.5(b)

'' 308.8(d) and 381.61(b).

Employee disease

' 416.5(c)

'' 308.14 and 381.61(a).

Tagging insanitary
equipment, rooms, or
compartments

' 416.6

'' 308.15 and 381.99.

55

PART 308--SANITATION

Sec. 308.1 Examination and specifications for equipment

and sanitation prior to granting inspection.

308.2 Drawings and specifications to be furnished in

advance of construction.

308.3 Establishments; sanitary condition; requirements.

308.4 Sanitary facilities and accommodations; specific

requirements.

308.5 Equipment and utensils to be easily cleaned; those

for inedible products to be so marked; evaluation of

equipment and utensils; PCB-containing equipment.

308.6 Scabbards for knives.

308.7 Rooms, compartments, etc., to be clean and sanitary.
308.8 Operations, procedures, rooms, clothing, utensils,
etc., to be clean and sanitary.

308.9 Protective handling of products.

308.10 Slack barrels and similar containers and means of

conveyance used for product; paper in contact with product.

308.11 Burlap wrapping for meat.

308.12 Second-hand tubs, barrels, and other containers.

308.13 Inedible operating and storage rooms; outer

premises, docks, driveways, approaches, pens, alleys, etc.;

flybreeding material; other conditions.

308.14 Employment of diseased persons.

308.15 Tagging insanitary equipment, utensils, rooms or

compartments.

308.16 Sanitation requirements for electrical stimulating

(EST)equipment.

Sec. 308.1
Examination and specifications for equipment

and sanitation prior to granting inspection.

Prior to the inauguration of inspection, an examination

of the establishment and premises shall be made by a

Program employee and the requirements for sanitation and

the necessary facilities for inspection shall be specified

by him in accordance with the regulations in this part and

part 307 of this subchapter.

Sec. 308.2
Drawings and specifications to be furnished in

advance of construction.

Drawings and specifications as prescribed in Sec. 304.2

of this subchapter for remodeling any official

establishment, or part thereof, and for any new structures

56

to be used in an official establishment, or part thereof,

shall be submitted to the Administrator and approval

obtained for the plans in advance of construction.

Sec. 308.3
Establishments; sanitary condition;

requirements.

(a) Official establishments shall be maintained in

sanitary condition, and to this end the requirements of

this section shall be complied with. The provisions of part

416 of this chapter also apply.

(b) There shall be abundant light, of good quality and

well distributed, and sufficient ventilation for all rooms

and compartments to insure sanitary condition.

(c) There shall be an efficient drainage and plumbing

system for the establishment and premises, and all drains

and gutters shall be properly installed with traps and

vents approved by the circuit supervisor.

(d)(1) The water supply shall be ample, clean, and

potable, with adequate facilities for its distribution in

the plant and its protection against contamination and

pollution. Every establishment shall make known and,

whenever required by the circuit supervisor, shall afford

opportunity for inspection of the source of its water

supply, the storage facilities, and the distribution

system. Equipment using potable water shall be so installed

as to prevent back-siphonage into the potable water system.

Nonpotable water is permitted only in those parts of

official establishments where no edible product is handled

or prepared, and then only for limited purposes such as on

ammonia condensers not connected with the potable water

supply, in vapor lines serving inedible product rendering

tanks, in connection with equipment used for hashing and

washing inedible products preparatory to tanking, and in

sewer lines for moving heavy solids in the sewage.

Nonpotable water is not permitted for washing floors,

areas, or equipment involved in trucking materials to and

from edible product departments nor is it permitted in hog

scalding vats, dehairing machines, or vapor lines serving

edible product rendering equipment, or for cleanup of

shackling pens, bleeding areas, or runways within the

slaughtering department. In all cases, nonpotable

waterlines shall be clearly identified and shall

not be cross-connected with the potable water supply unless

this is necessary for fire protection and such connection

is of a type with an adequate break to assure against

57

accidental contamination, and is approved by local

authorities and by the circuit supervisor.

(2) The circuit supervisor may permit the reuse of

water in vapor lines leading from deodorizers used in the

preparation of lard and similar edible product and in

equipment where such water is used to thermally process

canned product packed in hermetically sealed containers,

provided:

(i) The reuse is for the identical original purpose.

(ii) All pipelines, reservoirs, tanks, cooling towers,
and like equipment employed in handling the reused water

are so constructed and installed so they can be cleaned and

drained, and are kept clean.

(3) Approval for the reuse of water other than as

specified in paragraph (d)(2) of this section or in Sec.

318.305(h) shall be obtained from the Administrator in

specific cases.

(4) An ample supply of water at not less than 180

deg.F. shall be furnished and used for the cleaning of

inspection equipment and other equipment, floors, and walls

which are subject to contamination by the dressing or

handling of diseased carcasses, their viscera, and other

parts. Whenever necessary to determine compliance with this

requirement, conveniently located thermometers shall be

installed by the operator of the official establishment to

show the temperature of the water at the point of use.

(5) Hot water for cleaning rooms and equipment other

than those mentioned in paragraph (d)(4) of this section

shall be delivered under pressure to sufficient convenient

outlets and shall be of such temperature as to accomplish a

thorough cleanup.

(e) The floors, walls, ceilings, partitions, posts,

doors, and other parts of all structures shall be of such

materials, construction, and finish as will make them

susceptible of being readily and thoroughly cleaned. The

floors shall be kept watertight. The rooms and compartments

used for edible product shall be separate and distinct from

those used for inedible product.

(f) Rails should be located and passageway space

provided so that exposed product does not come in contact

with posts, walls, and other fixed parts of the building,

or with barrels, boxes, and other containers trafficked

through holding and operating areas. Exposed product shall

not be placed or stored beneath carcasses in coolers or

holding areas.

(g) The rooms and compartments in which any product is

prepared or handled shall be free from dust and from odors

58

from dressing and toilet rooms, catch basins, hide cellars,

casing rooms, inedible tank and fertilizer rooms, and

livestock pens.

(h) Every practicable precaution shall be taken to

exclude flies, rats, mice, and other vermin from official

establishments. The use of poisons for any purpose in rooms

or compartments where any unpacked product is stored or

handled is forbidden, except under such restrictions and

precautions as are prescribed by the regulations in this

part or by the circuit supervisor in specific cases. The

use of insecticides, rodenticides, and similar pest control

substances in hide cellars, inedible product departments,

outbuildings, or similar places, or in storerooms

containing canned or tierced products is not forbidden

but only those approved by the Administrator may be used.1

So- called rat viruses shall not be used in any part of an

establishment or the premises thereof.

(i) Dogs and cats shall be excluded from the interior

of official establishments; however, dogs may be permitted

on the outer premises for guard purposes.

Sec. 308.4
Sanitary facilities and accommodations;

specific requirements.

Adequate sanitary facilities and accommodations shall

be furnished by every official establishment. Of these, the

following are specifically required:

(a) Dressing rooms, toilet rooms, and urinals shall be

sufficient in number, ample in size, and conveniently

located. The rooms shall be provided with facilities to

provide abundant light of good quality and well

distributed. They shall be properly ventilated, and meet

all requirements of the regulations in this part as to

sanitary construction and equipment. They shall be separate

from the rooms and compartments in which products are

prepared, stored, or handled. Where both sexes are

employed, separate facilities shall be provided.

(b) Acceptable lavatories, including running hot and

cold water, soap, and towels, shall be placed in or near

toilet and urinal rooms and also at such other places in

the establishment as may be essential to assure cleanliness

of all persons handling any product.

(c) Toilet soil lines shall be separate from house

drainage lines to a point outside the building and drainage

A list of approved pest control substances is available upon request to the Scientific

Services, Meat and Poultry Inspection, Food Safety and Inspection Service, U.S.

Department of Agriculture, Washington, DC 20250.

59

from toilet bowls and urinals shall not be discharged into

a grease catch basin.

(d) Properly located facilities shall be provided for

cleansing and disinfecting utensils and hands of all

persons handling any product.

Sec. 308.5
Equipment and utensils to be easily cleaned;

those for inedible products to be so marked; evaluation of

equipment and utensils; PCB-containing equipment.

(a) Equipment and utensils used for preparing or

otherwise handling any edible product or ingredient thereof

in any official establishment shall be of such material and

construction as, in the judgment of the Administrator, will

facilitate their thorough cleaning and insure cleanliness

in the preparation and handling of all edible products and

otherwise avoid adulteration and misbranding of such

products. In addition to these requirements, equipment and

utensils shall not in any way interfere with or impede

inspection procedures. Receptacles used for handling

inedible material shall be of such material and

construction that, in the judgment of the Administrator,

their use will not result in adulteration of any edible

product or in insanitary conditions at the establishment,

and they shall bear conspicuous and distinctive marking

to identify them as only for such use and shall not be used

for handling any edible product.

(b) When equipment or utensils for use in preparing or

handling product are proposed for use in an official

establishment, the operator of the establishment shall so

notify the Administrator, and thereafter shall submit to

the Administrator such information as the Administrator

specifies in each case as necessary to determine whether

the equipment or utensils meet the criteria specified in

paragraph (a) of this section. The required information

shall include, but may not be limited to, assembly type

drawings and a list showing the materials of which parts

are made. The Administrator will evaluate the model of

equipment or utensil and determine whether it is acceptable

for its proposed use under the criteria set forth in

paragraph (a) of this section.

(c) The Administrator will, from time to time, prepare

a listing by name and model number of equipment and

utensils that have been evaluated and found to be

acceptable for their proposed use in accordance with

this section. A copy of such listing can be obtained from

Technical Services, Meat and Poultry Inspection Program,

60

Food Safety and Inspection Service, U.S. Department of

Agriculture, Washington, DC 20250.

(d) The Administrator may disapprove for use in

official establishments particular models of equipment or

utensils that he finds do not meet the requirements of

paragraph (a) of this section or that he cannot evaluate

because of lack of sufficient information. Further, he

may prescribe such conditions for the use of particular

models of equipment or utensils, either on a trial or

permanent basis, as he finds necessary to prevent

adulteration or misbranding of product.

(e) Nothing in this section shall affect the authority

of Program inspectors to reject specific equipment or

utensils under Sec. 308.15 of the regulations in this

subchapter.

(f) Before approval of any model or specific item of

equipment or utensil is finally denied, or is granted only

with conditions, the applicant shall be given notice and

opportunity to present his views to the Administrator. If

the applicant does not accept the Administrator's

determination, a hearing in accordance with the applicable

rules of practice will be held to resolve such dispute.

This shall not preclude rejection of the equipment or

utensils under Sec. 308.15 or this section pending the

outcome of the presentation of views or hearing.

(g) New or replacement equipment or machinery

(including any replacement parts) brought onto the premises

of any official establishment shall not contain liquid

polychlorinated biphenyls (PCBs) in concentrations above 50

parts per million by weight of the liquid medium. This

provision applies to both food processing and nonfood

processing equipment and machinery, and any replacement

parts for such equipment and machinery. Totally enclosed

capacitors containing less than 3 pounds of PCBs are

exempted from this prohibition.

Sec. 308.6

Scabbards for knives.

Scabbards and similar devices for the temporary

retention of knives, steels, triers, etc., by workers and

others at official establishments shall be constructed of

rust-resisting metal or other impervious material, shall be

of a type that may be readily cleaned, and shall be kept

clean.

Sec. 308.7
sanitary.

Rooms, compartments, etc., to be clean and

61

Rooms, compartments, places, equipment, and utensils

used for preparing, storing, or otherwise handling any

product, and all other parts of the establishment, shall be

kept clean and in sanitary condition. There shall be no

handling or storing of materials which create an

objectionable condition in rooms, compartments, or places

where any product is prepared, stored, or otherwise

handled.

Sec. 308.8
Operations, procedures, rooms, clothing,

utensils, etc., to be clean and sanitary.

(a) Operations and procedures involving the

preparation, storing, or handling of any product shall be

strictly in accord with clean and sanitary methods.

(b) Rooms and compartments in which inspections are

made and those in which livestock are slaughtered or any

product is prepared shall be kept sufficiently free of

steam and vapors to enable Program employees to make

inspections and to insure clean operations. The walls,

ceilings, and overhead structure of rooms and compartments

in which product is prepared, handled, or stored shall be

kept reasonably free from moisture to prevent dripping and

contamination of product.

(c) Butchers and others who dress or handle diseased

carcasses or parts shall, before handling or dressing other

carcasses or parts, cleanse their hands with liquid soap

and hot water, and rinse them in clean water. Implements

used in dressing diseased carcasses shall be thoroughly

cleansed with hot water having a minimum temperature of 180

deg.F. or in a disinfectant approved by the Administrator,2

followed by rinsing in clean water. The employees of the

establishment who handle any product

shall keep their hands clean, and in all cases after

visiting the toilet rooms or urinals shall wash their hands

before handling any product or implements used in the

preparation of product.

(d) Aprons, frocks, and other outer clothing worn by

persons who handle any product shall be of material that is

readily cleansed. Clean garments shall be worn at the start

of each working day and the garments shall be changed

during the day when required by the inspector in

charge.

A list of approved disinfectants is available upon request to the Scientific Services,

Meat and Poultry Inspection, Food Safety and Inspection Service, U.S. Department of

Agriculture, Washington, DC 20250.

62

(e) Such practices as spitting on whetstones; spitting

on the floor; placing skewers, tags, or knives in the

mouth; inflating lungs or casings with air from the mouth;

or testing with air from the mouth such receptacles as

tierces, kegs, or casks, containing or intended as

containers of any product, are prohibited. Only mechanical

means may be used for such testing. Care shall be taken to

prevent the contamination of product with perspiration,

hair, cosmetics, medications, and similar substances.

(f) Equipment or substances which generate gases or

odors shall not be used in official establishments except

as permitted by the regulations in this part or by the

circuit supervisor in specific cases in which he determines

that such use will not result in adulteration of any

product.

Sec. 308.9

Protective handling of products.

Products shall be protected from contamination from any

source such as dust, dirt, or insects during storage,

loading, or unloading at and transportation from official

establishments.

Sec. 308.10
Slack barrels and similar containers and

means of conveyance used for product; paper in contact with

product.

(a) When necessary to avoid contamination of product

with wood splinters or similar contaminants, slack barrels

and similar containers and the cargo space of trucks,

railroad cars, or other means of conveyance shall be lined

with suitable material of good quality before packing.

(b) Slack barrels and similar containers and trucks,

railroad cars, and other means of conveyance in which any

product is transported shall be kept in a clean and

sanitary condition.

(c) Paper used for covering or lining slack barrels and

similar containers and the cargo space of trucks, railroad

cars, or other means of conveyance shall be of a kind which

does not tear during use but remains intact when moistened

by the product and does not disintegrate.

Sec. 308.11

Burlap wrapping for meat.

Since burlap used without any other material as a

wrapping for meat deposits lint on the meat and does not

sufficiently protect it from outside contamination, the use

63

of burlap as a wrapping for meat will not be permitted

unless the meat is first wrapped with a good grade of paper

or cloth of a kind which will prevent contamination with

lint or other foreign matter.

Sec. 308.12
containers.

Second-hand tubs, barrels, and other

Second-hand tubs, barrels, and boxes intended for use

as containers of any product shall be inspected when

received at the official establishment and before they are

cleaned. Those showing evidence of misuse rendering them

unfit to serve as containers for food products shall be

rejected. The use of those showing no evidence of previous

misuse may be allowed after they have been thoroughly and

properly cleaned. Steaming, after thorough scrubbing and

rinsing, is essential to cleaning tubs and barrels.

Sec. 308.13
Inedible operating and storage rooms; outer

premises, docks, driveways, approaches, pens, alleys, etc.;

flybreeding material; other conditions.

All operating and storage rooms and departments of

official establishments used for inedible materials shall

be maintained in acceptably clean condition. The outer

premises of every official establishment, including docks

and areas where cars and vehicles are loaded, and the

driveways, approaches, yards, pens, and alleys, shall be

properly paved and drained and kept in clean and orderly

condition. All catch basins on the premises shall be of

such construction and location and shall be given such

attention as will insure their being kept in acceptable

condition as regards odors and cleanliness. Catch basins

shall not be located in departments where any product is

prepared, handled, or stored. The accumulation on the

premises of official establishments of any material in

which flies may breed, such as hog hair, bones, paunch

contents, or manure, is forbidden. No other conditions that

may result in adulteration of product or interfere with

inspection shall be allowed in any official establishment

or on its premises.

Sec. 308.14

Employment of diseased persons.

No operator of an official establishment or other

person preparing product in an official establishment shall

employ, in any department where any product is handled or

64

prepared, any person showing evidence of a communicable

disease in a transmissible stage, or known to be a

carrier of such a disease, or while affected with boils,

sores, infected wounds, or other abnormal sources of

microbiological contaminants.

Sec. 308.15
Tagging insanitary equipment, utensils, rooms

or compartments.

When, in the opinion of a Program employee, any

equipment, utensil, room, or compartment at an official

establishment is unclean or its use would be in violation

of any of the regulations in this subchapter, he will

attach a ``U.S. Rejected'' tag thereto. No equipment,

utensil, room, or compartment so tagged shall again be used

until made acceptable. Such tag so attached shall not be

removed by anyone other than a Program employee.

Sec. 308.16 Sanitation requirements for electrical

stimulating (EST)equipment.

(a) Hide-on stimulation. Automatic and manually

operated equipment may be used to apply electrical

stimulation to the hide-on surface of slaughtered carcasses

provided no opening cuts other than the stick wound or foot

removal have been made in the carcass. If the hide is

penetrated by electrodes, the penetrated tissue shall be

trimmed. Disinfection of electrodes between each hide-on

carcass stimulation is not necessary.

(b) Hide-off stimulation. (1) Automatic or manually

operated equipment may be used to apply electrical

stimulation to carcasses after complete hide removal.

Partially skinned carcasses shall not be stimulated.

(2) If stimulation is applied before the carcass has

been inspected, the carcass contact surfaces of the

equipment shall be disinfected with a disinfectant approved

by the Administrator3 before stimulation of the next

carcass. In the event that carcass contact surfaces of the

equipment cannot be cleaned and disinfected between carcass

stimulations, those surfaces shall be immediately removed

from contact with the exposed carcass and cleaned and

disinfected before carcass contact is resumed.

(3) If stimulation is applied after the carcass has

been inspected, carcass contact surfaces of the equipment

A list of approved disinfectants is available upon request from the Facilities,

Equipment and Sanitation Division, Technical Services, Food Safety and Inspection

Service, U.S. Department of Agriculture, Washington, DC 20250.

65

need not be disinfected with a disinfectant approved by the

Administrator before stimulation of the next carcass.

Carcass contact surfaces shall be maintained in a clean

and sanitary condition.

(c) Preventing product contamination. Carcass

contamination of edible tissue by stomach contents, feces

and/or urine is unacceptable. To prevent such occurrences,

any of the following optional procedures may be used before

stimulation to prevent this contamination:

(1) Leave the sphincter muscles intact;

(2) Cut the rectum and the urethra free from
surrounding tissue and securely tie each off;

(3) Partially open the mid-line and/or saw the brisket

to reduce pressure on the visceral organs; or

(4) Any other pressure-relieving or dischargerestricting alternative acceptable to the Administrator.

Alternatives should be presented in writing, through the

inspector-in-charge, to the Program for approval.

(d) Cleaning. All equipment must be thoroughly cleaned

at least daily.

66

Subpart H--Sanitation

Sec. 381.45 Minimum standards for sanitation, facilities,

and operating procedures in official establishments.

The provisions of Secs. 381.46 and 381.61, inclusive,

and part 416 of this chapter shall apply with respect to

all official establishments.

Sec. 381.46

Buildings.

(a) General. The buildings shall be of sound

construction and kept in good repair.

(b) Outside openings. (1) The doors, windows,

skylights, and other outside openings of the plant, except

in receiving rooms and feeding rooms, shall be protected by

properly fitted screens or other suitable devices against

the entrance of flies and other insects.

(2) Outside doors, except in receiving rooms and

feeding rooms, shall be so hung as to be close fitting when

closed. Doors shall be provided with self-closing devices

where necessary to prevent the entry of vermin into

processing and storage rooms.

Sec. 381.47

Rooms and compartments.

(a) General. Rooms or compartments used for edible

poultry products shall be separate and distinct from

inedible products departments and from rooms where live

poultry is held or slaughtered. Separate rooms shall be

provided when required for conducting processing operations

in a sanitary manner; and all rooms shall be of sufficient

size to permit the installation of the necessary equipment

for processing operations and the conduct of such

operations in a sanitary manner.

(b) Refuse rooms. A separate refuse room, or other

equally adequate facilities, shall be provided in official

establishments where accumulations of refuse occur. Refuse

rooms shall be entirely separate from other rooms in the

establishment, have tight-fitting doors, be properly

ventilated, and have adequate drainage and cleanup

facilities, and the floors and walls to a height of 6 feet

above the floor shall be impervious to moisture, and walls

above that height, and ceilings shall be moisture

resistant.

67

(c) Rooms for holding carcasses for further inspection.

Rooms or other acceptable facilities in which carcasses or

parts thereof are held for further inspection shall be in

such numbers and such locations as the needs of the

inspection in the establishment may require. These

rooms or facilities shall be equipped with hasps for

locking.

(d) Coolers and freezers. Coolers and freezers shall be

of such size and capacity as are required for compliance

with the provisions set forth in Sec. 381.66. Freezing

rooms, other than those for plate freezers or liquid

freezing, shall have forced air circulation, and

freezers and coolers shall be equipped with floor racks,

pallets or other means which will assure that the poultry

products will not be adulterated.

(e) Rooms for mechanical deboning of raw poultry. Rooms

or compartments where mechanical equipment for deboning of

raw poultry is operated shall be maintained at 50 deg.F.

or less.

(f) Storage and supply rooms. The storage and supply

rooms shall be kept in good repair, dry, orderly, and

sanitary.

(g) Boiler room. The boiler room shall be a separate

room where necessary to prevent dirt and objectionable

odors entering from it into any room where dressed poultry

or other poultry products are processed, otherwise handled,

or stored.

(h) Toilet rooms. Toilet rooms, opening directly into

rooms where poultry products are exposed shall have self-

closing doors and shall be ventilated to the outside of the

building.

(i) Lunch rooms. Lunches and snacks shall not be eaten

in processing, packing, or supply rooms. If needed,

separate rooms or areas shall be provided in establishment

where employees eat their lunches.

Sec. 381.48

Floors, walls, ceilings, etc.

(a) Floors. All floors in rooms where exposed poultry

products are processed or handled shall be constructed of,

or finished with, materials impervious to moisture, so they

can be readily and thoroughly cleaned. The floors in

killing, ice cooling, ice packing, eviscerating,

cooking, boning, and cannery rooms shall be graded for

complete runoff with no standing water.

68

(b) Walls, posts, partitions, doors. All walls, posts,

partitions, and doors in rooms where exposed poultry

products are processed or otherwise handled shall be smooth

and constructed of materials impervious to moisture to a

height of 6 feet above the floor to enable thorough

cleaning. All surfaces above this height must be smooth and

finished with moisture-resistant material.

(c) Ceilings. Ceilings must be moisture resistant in

rooms where exposed poultry products are processed or

otherwise handled, and finished and sealed to prevent

collection of dirt or dust that might sift through from the

floor above or fall from collecting surfaces on equipment

or exposed poultry product.

Sec. 381.49

Drainage and plumbing.

(a) General. There shall be an efficient draining and

plumbing system for the plant and premises.

(b) Outside premises. The drainage system must permit

the quick runoff of all water from buildings, and of

surface water around the official establishment and on the

premises; and all such water shall be disposed of in such a

manner as to avoid the development of insanitary

conditions at the establishment.

(c) Drainage of sewage and plant wastes. (1) All drains

and gutters shall be properly installed with approved traps

and vents. The sewer system shall have adequate slope and

capacity to remove readily all waste from the various

processing operations and to minimize or, if possible,

prevent stoppage and surcharging of the system. When the

sewage disposal system is a private system which is

required to be approved by a State or local health

authority, the applicant shall furnish the Administrator a

letter from the proper health authority indicating that the

sewage disposal system is acceptable to such authority.

(2) Interceptor traps which are connected with the

sewer system shall be suitably located, and not near any

edible poultry products department or in any area where

edible poultry products are unloaded from or loaded into

any means of conveyance. To facilitate cleaning,

such traps shall have inclined bottoms and be provided with

suitable covers.

(3) Each floor drain shall be equipped with a deep seal

trap, and the plumbing shall be installed so as to prevent

sewage from backing up and flooding the floor, except that

floor drains in areas not regularly washed down will be

acceptable without deep seal traps: Provided, That

69

such drains are connected to secondary drainage systems

discharging into a safe sink or basin (air gap) that is

properly trapped and vented: And provided further, That

such drains accomplish the objectives and intent

of this paragraph.

(4) Toilet soil lines shall be separate from house

drainage lines to a point outside the buildings unless an

automatic backwater check valve is installed to prevent

backflow. Drainage from toilet bowls and urinals

shall not be discharged into a grease catch basin, nor

shall such drainage be permitted to enter the sewer lines

at a point where there might be a possibility of such

drainage backing up and flooding the floor of the building.

Sec. 381.50

Water supply.

(a) General: Except as provided in paragraph (e) of

this section, the water supply shall be ample, clean, and

potable with adequate pressure and facilities for its

distribution in the official establishment and its

protection against contamination and pollution. A

water report, issued under the authority of the State

health agency, certifying to the potability of the water

supply, shall be obtained by the applicant and furnished to

the Administrator whenever such report is required by the

Administrator in specific cases.

(b) An adequate supply of hot water to enable proper

cleaning shall be available.

(c) Hose connections with steam and water mixing valves

or hot water hose connections shall be provided at

convenient locations throughout the plant for cleaning

purposes.

(d) The refuse rooms shall be provided with adequate

facilities for washing refuse cans and other equipment in

the rooms.

(e) Nonpotable water is permitted only in those parts

of official establishments where no poultry product is

processed or otherwise handled and then only for limited

purposes such as on condensers not connected with the

potable water supply, in vapor lines serving inedible

product rendering tanks, and in sewer lines for moving

heavy solids in the sewage. Nonpotable water is not

permitted for washing floors, areas, or equipment, nor is

it permitted in boilers, scalders, chill vats, or icemaking

machines. In all cases, nonpotable water lines shall be

clearly identified and shall not be cross connected

70

with the potable water supply unless this is necessary for

fire protection. Any such connection must have an adequate

break to assure against accidental contamination, and must

be approved by local authorities and by the Administrator.

Any untested water supply in an official establishment

shall be treated as a nonpotable supply.

(f) The circuit supervisor may permit the reuse of

water in equipment where such water is used to thermally

process canned product packed in hermetically sealed

containers, provided:

(1) The reuse is for the identical original purpose.

(2) All pipelines, reservoirs, tanks, cooling towers,
and like equipment employed in handling the reused water

are so constructed and installed so they can be cleaned and

drained, and are kept clean.

Sec. 381.51
facilities.

Lavatories, toilets, and other sanitary

(a) Modern lavatory and toilet accommodations and

properly located facilities for cleaning utensils and hands

shall be provided.

(b) Adequate lavatory and toilet accommodations,

including but not being limited to, running hot and cold

water, soap, or other acceptable agents (in sanitary

dispensers), toilet tissue, and towels or other acceptable

facilities for drying hands, shall be provided. Lavatories

shall be in or near toilet and locker rooms and also at

other places in the plant as may be essential to the

cleanliness of all personnel handling poultry products.

(c) Adequate lockers or other facilities, shall be

provided for employees' wearing apparel, and for the

storing and changing of clothing. Wearing apparel shall not

be stored in rooms where processing operations are

conducted.

(d) Suitable containers shall be provided for the

temporary storage of soiled linen, coats, aprons, and other

items of employees' uniforms or work clothing.

(e) Sufficient containers of metal or other acceptable

impervious material shall be provided for used towels and

other wastes.

(f) An adequate number of hand washing facilities shall

be provided in areas where poultry products are prepared.

Hand washing facilities accepted in accordance with the

procedures set forth in Sec. 381.53 may be used in such

areas, provided that if hand-activated facilities are

71

used, the hand-contact element must be rinsed automatically

with a sufficient volume of water to remove all fat,

tissue, debris, and other extraneous material from the hand

contact element after each use. Both hot and cold running

water shall be available at each inspection station

on the eviscerating line and shall be delivered through a

suitable mixing device controlled by the inspector.

Alternatively, water for hand washing shall be delivered to

such inspection stations at a minimum temperature of 65

deg.F.

(g) Durable signs shall be posted conspicuously in each

toilet room and locker room directing employees to wash

their hands before returning to work.

(h) Adequate toilet facilities shall be provided and

the following formula shall serve as a basis for

determining the number of toilet bowls required:

Number of persons
Minimum number

of same sex:
of facilities

--------------------------------------------------------l to
9 ......................
l.

l0 to 24 ......................
2.

25 to 49 ......................
3.

50 to 74 ......................
4.

75 to l00 ......................
5.

Over l00
.....................
(1 for each additional

30 persons)

---------------------------------------------------------Where 10 or more are employed, urinals may be substituted

for the toilet bowls specified in the foregoing formula,

except that the number of toilet bowls in such cases may

not be reduced to less than two-thirds of the number

specified. Two feet of trough urinal shall be considered as

equivalent to one individual urinal.

(i) Suitable sanitary drinking water facilities shall

be provided.

(j) All toilets, lavatories, and other sanitary

facilities shall be kept clean and in good repair.

Sec. 381.52

Lighting and ventilation.

(a) There shall be ample light, either natural or

artificial or both, of good quality and well distributed,

72

and sufficient ventilation for all rooms and compartments

to insure sanitary conditions.

(b) All rooms in which poultry is killed, eviscerated,

or otherwise processed shall have at least 30 foot-candles

of light intensity on all working surfaces, except that at

the inspection stations such light intensity shall be of 50

foot-candles. In all other rooms there shall be provided at

least 5 foot-candles of light intensity when measured at a

distance of 30 inches from the floor.

(c) All rooms shall be adequately ventilated to

eliminate objectionable odors and minimize moisture

condensation.

Sec. 381.53

Equipment and utensils.

(a)(1) Equipment and utensils used for processing or

otherwise handling any edible poultry product or ingredient

thereof, in any official establishment shall comply with

any applicable provisions of paragraphs (c) through (m) of

this section and otherwise shall be of such material and

construction as, in the judgment of the Administrator,

will facilitate their thorough cleaning and insure

cleanliness in the preparation and handling of all edible

poultry products and avoid adulteration and misbranding of

such products. In addition to these requirements, equipment

and utensils shall not in any way interfere with or impede

inspection procedures. Receptacles used for handling

inedible products shall be of such material and

construction that, in the judgment of the Administrator,

their use will not result in adulteration of any edible

product or in unsanitary conditions at the establishment,

and they shall bear conspicuous and distinctive marking to

identify them as only for such use and shall not be used

for handling any edible poultry products.

(2) When equipment or utensils for use in preparing or

handling product are proposed for use in an official

establishment, the operator of the establishment shall so

notify the Administrator, and thereafter shall submit to

the Administrator such information as the Administrator

specifies in each case as necessary to determine whether

the equipment or utensils meet the criteria specified in

paragraph (a)(1) of this section. The required information

shall include, but may not be limited to, assembly type

drawings and a list showing the materials of which

parts are made. The Administrator will evaluate the model

of equipment or utensil and determine whether it is

73

acceptable for its proposed use under the criteria set

forth in paragraph (a)(1) of this section.

(3) The Administrator will, from time to time, prepare

a listing by name and model number of equipment and

utensils that have been evaluated and found to be

acceptable for their proposed use in accordance with

this section. A copy of such listing can be obtained from

Technical Services, Meat and Poultry Inspection Program,

Food Safety and Inspection Service, U.S. Department of

Agriculture, Washington, DC 20250.

(4) The Administrator may disapprove for use in

official establishments particular models of equipment or

utensils that he finds do not meet the requirements of

paragraph (a)(1) of this section, or that he cannot

evaluate because of lack of sufficient information.

Further, he may prescribe such conditions for the use of

particular models of equipment or utensils, either on a

trial or permanent basis, as he finds necessary to prevent

adulteration or misbranding of product.

(5) Nothing in this section shall affect the authority

of Inspection Service inspectors to reject specific

equipment or utensils under Sec. 381.99 of the regulations

in this subchapter.

(b) Before approval of any model or specific item of

equipment or utensil is finally denied, or is granted only

with conditions, the applicant shall be given notice and

opportunity to present his views to the Administrator. If

the applicant does not accept the Administrator's

determination, a hearing in accordance with the applicable

rules of practice will be held to resolve such dispute.

This shall not preclude rejection of the equipment or

utensils under Sec. 381.99 or this section pending the

outcome of the presentation of views or hearing.

(c) Refuse containers. Leakproof refuse containers with

covers shall be provided, except that perforated containers

may be used for the temporary collection of feathers and

such containers need not be covered.

(d) Scalding equipment. (1) Scalding tanks shall be

constructed and installed so as to prevent contamination of

potable water lines and to permit water to enter

continuously at a rate which will result in a sanitary

scalding operation. The rate of flow necessary to maintain

a sanitary scalding operation will be determined on such

factors as the class of poultry and the number of birds per

minute going into the scalding tank. It shall be the

responsibility of the inspector in charge to establish a

minimum rate of flow for each scalding tank in each

74

official establishment.

(2) The overflow outlets in scalding equipment shall be

of sufficient size to permit feathers and water to be

carried off.

(3) The overflow, drawoff valves, and sediment basin

drain shall discharge into a floor or valley drain, or onto

the floor in proximity to a floor or valley drain.

(e) Wax finishing. When wax dipping is used, metal

troughs shall be provided to catch the wax removed from the

dipped poultry. Acceptable facilities and methods shall be

employed in reclaiming the wax.

(f) Ice shovels. Ice shovels shall be smooth surfaced

and entirely constructed of rustproof, impervious material.

(g) Conveyors. (1) Conveyors used in the preparation of

ready-to-cook poultry shall be of metal or other acceptable

material and of such construction as to permit easy

identification of the viscera with their carcass and so

designed as will present each carcass or all parts

thereof in a way that will permit adequate and efficient

inspection.

(2) Overhead conveyors shall be so constructed and

maintained that they will not allow grease, oil, or dirt to

accumulate on the drop chain or shackle, which shall be of

noncorrosive metal.

(3) Nonmetallic belt-type conveyors used in moving

poultry products shall be of waterproof composition.

(4) When eviscerated on a conveyor, each carcass shall

be suspended and a trough or other acceptable facilities

for maintaining proper sanitation shall be provided beneath

the conveyor. Such troughs or other facilities shall be

flushed or cleaned in an acceptable manner and shall

extend beneath the conveyor at all places where processing

operations are conducted from the point where the carcass

is opened to the point where the viscera have been

completely removed.

(h) Chilling and thawing tanks. Chilling and thawing

tanks shall be constructed of metal or other suitable

material impervious to moisture and shall be of sanitary

construction with edges rolled outward. Where mechanical

devices are not used for removing carcasses from the

chilling or thawing tanks, the tanks shall be of a size

that will enable employees to remove poultry without

entering the tanks.

(i) Tables. Inspection, eviscerating, and cutting

tables shall be made of metal or other acceptable material,

have coved corners, and be constructed and placed so as to

permit thorough cleaning.

75

(j) Plants lacking conveyors. In plants where no

conveyors are used, each carcass shall be eviscerated in an

individual metal tray of seamless construction or in a tray

of other acceptable material and construction.

(k) Water spray washing equipment. Water spray washing

equipment with sufficient water pressure to thoroughly and

efficiently wash carcasses shall be used for washing

carcasses inside and out.

(l) Offal receptacles. Watertight receptacles

constructed of metal or other acceptable impervious

material shall be used for entrails and other waste

resulting from preparation of eviscerated poultry.

(m) Receptacles for condemned carcasses. Watertight

receptacles for holding or handling condemned carcasses or

parts of carcasses shall be so constructed as to be readily

and thoroughly cleaned; such receptacles shall be marked in

a conspicuous manner with the words ``U.S. Condemned'' in

letters not less than 2 inches high and when required by

the inspector in charge, shall be equipped with facilities

for locking and sealing.

Sec. 381.54

Accessibility of equipment.

(a) General. All equipment shall be placed so as to be

readily accessible for all processing and cleaning

operations.

(b) Mechanical pickers. When mechanical pickers are

used, they shall be installed so as to be accessible for

thorough cleaning and removal of the accumulation of

feathers.

Sec. 381.55
utensils.

Restrictions on use of equipment and

Equipment and utensils used in the official

establishment shall not be used outside the official

establishment, except under conditions prescribed or

approved by the Administrator in specific cases. Equipment

used in the preparation of any article (including, but not

limited to, animal food), from inedible material shall not

be used outside of the inedible products department except

under such conditions as may be prescribed or approved by

the Administrator in specific cases.

Sec. 381.56
Maintenance of sanitary conditions and

precautions against contamination of poultry products; PCB-

containing equipment.

76

(a) The premises of the official establishment shall be

kept free from refuse, waste materials, and all other

sources of odors and conditions that may result in

adulteration of the poultry products handled at the

establishment.

(b) New or replacement equipment or machinery

(including any replacement parts) brought onto the premises

of any official establishment shall not contain liquid

polychlorinated biphenyls (PCBs) in concentrations above 50

parts per million by weight of the liquid medium. This

provision applies to both food processing and nonfood

processing equipment and machinery, and any replacement

parts for such equipment and machinery, totally enclosed

capacitors containing less than 3 pounds of PCBs are

exempted from this prohibition.

Sec. 381.57

Cleaning of rooms and compartments.

Rooms, compartments, and other parts of the official

establishment shall be kept clean and in sanitary condition

and good repair.

Sec. 381.58

Cleaning of equipment and utensils.

(a) Equipment and utensils used for processing or

otherwise handling any poultry or poultry product shall be

kept clean, sanitary, and in good repair.

(b) Batteries and dropping pans shall be cleaned

regularly and the manure removed from the official

establishment daily.

(c) Scalding tanks shall be completely emptied and

thoroughly cleaned as often as may be necessary, but not

less frequently than once a day when in use.

(d) All equipment and utensils used in the killing,

roughing, and pinning rooms shall be thoroughly washed and

cleaned at least once daily when in use.

(e) The chilling and packing room and equipment and

utensils used therein shall be maintained in a clean and

sanitary condition.

(f) Chilling or thawing tanks shall be emptied after

each use. They shall be thoroughly cleaned at least once

daily when in use, except that when the same poultry is

held therein in excess of 24 hours, the tanks shall be

thoroughly cleaned after the poultry is removed therefrom

and prior to reuse.

77

(g) Conveyor trays or belts which come in contact with

raw poultry products shall be completely washed and

sanitized after each use.

(h) Tables, shelves, bins, trays, pans, knives, and all

other tools and equipment used in the processing of poultry

products shall, after cleaning, be drained on racks and

trays and pans shall not be nested.

Sec. 381.59

Vermin.

Every practicable precaution shall be taken to exclude

flies, rats, mice, and other vermin from the official

establishment. Dogs, cats, and other pets shall be excluded

from rooms where dressed poultry or other poultry products

are processed, handled, or stored.

Sec. 381.60

Use of compounds.

Germicides, insecticides, rodenticides, detergents, or

wetting agents or other similar compounds may be used in an

official establishment only if they will not deleteriously

affect the poultry or poultry products therein and have

been approved by the Administrator. Such compounds shall be

used only in a manner satisfactory to the Administrator.

Such compounds shall be approved, for the purpose of the

Act only upon application and in accordance with the

following procedure:

(a) The manufacturer or user of the compound, or any

other interested person, shall submit to the Administrator

the following data:

(1) The formula of the compound, listing each

ingredient and the percentage of each ingredient in terms

of weight or liquid measure, if the product is a liquid,

and in terms of weight, if it is solid or semisolid,

viscous, or a mixture of liquid and solids. The ingredients

must be stated in terms of the well-known common names of

the ingredients or if an ingredient has no common name, the

correct chemical name. However, in the case of any compound

subject to the Federal Insecticide, Fungicide, and

Rodenticide Act, a statement of the composition of the

compound as required for registration under that Act

shall be submitted in lieu of the data otherwise required

by this subparagraph.

(2) A certification by the applicant that the compound

as it is proposed to be used in the official establishment

will not deleteriously affect the poultry or poultry

78

products therein. The certification shall include the

conditions under which the particular compound is believed

to be satisfactory for use and the precautions, if any,

necessary in the use of such compound for the purpose

intended in poultry processing establishments.

(b) As a prerequisite for approval, any compound which

is required to be registered under the provisions of the

Federal Insecticide, Fungicide, and Rodenticide Act shall

be registered and comply with the provisions of that Act.

The applicant shall furnish the registration number

assigned under the aforesaid Act along with two copies of

the label being currently used on the product.

(c) A small sample of the compound (4 to 6 ounces)

shall be submitted with the request for approval of its use

in poultry processing establishments.

(d) The Administrator will either approve or disapprove

the use of a particular compound after a careful evaluation

of the data submitted pursuant to paragraph (a) of this

section and consideration of any other information that is

available pertaining to the compound under consideration.

(e) The Inspection Service is authorized to draw

samples of any compound used in any official establishment

and make analyses of such compound to determine if the

compound conforms to that originally approved and if it is

satisfactory for use in official establishments under this

section. Whenever the Administrator has reason to believe

that a compound may have a deleterious effect on poultry or

poultry products, the approval of the particular compound

may be suspended, and in such case the processor shall be

given an opportunity to show that the compound does not

have such effect. After such opportunity has been afforded

to the processor, the Administrator shall make a

determination as to the effect of the compound on poultry

and poultry products and withdraw or reinstate the approval

of the compound accordingly. Use of the compound shall not

be permitted during the period of suspension.

Sec. 381.61
Cleanliness and hygiene of official

establishment personnel.

(a) No official establishment shall employ, in any

department where any poultry product is processed or

otherwise handled, any person showing evidence of a

communicable disease in a transmissible stage or known to

be a carrier of such disease, or while affected with boils,

sores, infected wounds, or other abnormal sources of

microbiological contaminants.

79

(b) All persons coming in contact with exposed poultry

products, or poultry products handling equipment shall wear

clean garments and suitable head coverings to prevent hair

from falling into poultry products; and shall keep their

hands and fingernails clean at all times while thus

engaged.

(c) Every person shall wash his hands thoroughly after

each use of toilet or change of garments before returning

to duties that require the handling of dressed poultry or

other poultry products or containers thereof, or poultry

product handling equipment.

(d) The use of tobacco in any form, the eating of food,

or any other personal habit which may result in

adulteration of any poultry product shall not be permitted

in any room where exposed dressed poultry or other poultry

products are being processed or otherwise handled.

80

Appendix 2:

Chemical Use

General Standards
1. Establishments are responsible for ensuring the safety

and efficacy of nonfood compounds and proprietary

substances.

2. Nonfood compounds and proprietary substances should not

adulterate meat or poultry;

a. Should not create or lead to inspection interference;

b. Should not create or lead to conditions of insanitation;
c. Should be safe and effective under the conditions of
use;

d. Should be identified, and stored in a manner that

protects against contamination of food, food-contact

surfaces, or food-packaging materials.

3. Product labeling from suppliers should clearly provide

identity of product, the address of manufacturer or

supplier, and intended use.

4. All working and storage containers of nonfood compounds

and proprietary substances should be clearly and

individually identified with the product name or common

name of the material.

5. Materials that are: known human carcinogens; mutagens or

teratogens classified as hazardous substances; heavy

metals; or hazardous compounds classified as extremely or

super toxic, should not be allowed in the plants unless

it is established that the substance will not become a

component of edible product according to the levels

exempted under the threshold of regulation process

indicated in Title 21 CFR Section 170.39.

81

Cleaners
Cleaners are used frequently throughout the plant both in
processing and non-processing areas. They are needed to
maintain sanitary conditions to assure an environment
conducive to the production of safe, wholesome,
unadulterated food product. Examples of cleaners and their
previous numerical designations from the discontinued List
of Proprietary Substances and Nonfood Compounds follow.
Examples
Formerly A1 Compounds for use as general cleaning agents

on all surfaces, or for use with steam or mechanical

cleaning devices in all departments.

Formerly A2 Compounds for use only in soak tanks or with

steam or mechanical cleaning devices in all departments.

Formerly

A3 Acid cleaners for use in all departments.

Formerly A4 Floor and wall cleaners for use in all

departments.

Formerly A5 Floor and wall cleaners for subfreezing

temperatures.

Formerly

A6 Scouring cleaners.

Formerly A8 Degreasers or carbon removers for food

cooking or smoking equipment, utensils, or other associated

surfaces.

Formerly K1 Cleaning and/or degreasing solvents for use

in nonprocessing areas.

Standards
1. Cleaners should be formulated to be safe and appropriate

for the intended use.

2. Cleaners should not contain undesirable microorganisms.

3. Cleaners should be formulated so that rinsing will be

sufficient to ensure effective removal of cleaning

solution from food contact surfaces and removal of

residual odors from food processing areas.

82

4. Use of special purpose cleaners classified as hazardous

materials should be limited to the amount and frequency

only sufficient for the required effect. Personnel

protection provisions and precautions to prevent food and

food contact surfaces from contamination and residuals

should be specified; use should be in accordance with

manufacturers labeling instructions and precautions.

5. Use of hazardous substances containing fluorine

compounds, such as hydrofluoric acid, hydrofluosilic

acid, or ammonium bifluoride, to remove siliceous scale

deposits or for similar cleaning purposes should be in

accordance with provisions for the special purpose

cleaners classified as hazardous materials. Each use

should be documented and the substance should not be

stored within the plant. Hydrofluoric acid is extremely

irritating and corrosive to the skin and mucous

membranes. The acid and it salts are highly toxic and

may cause death or permanent injury after very limited

exposure to small quantities.

6. Cleaners consisting primarily of hydrocarbon, chlorinated

hydrocarbon or other water immiscible solvents should be

limited to use in non-processing areas. Treated food

processing equipment and utensils should be washed and

thoroughly rinsed with potable water before being

returned to a processing area.

7. Cleaners formulated to provide very low freezing points

such as alcohol or glycol based compounds are appropriate

for use on surfaces that do not contact food in areas

with subfreezing temperatures. The cleaning solution and

solubilized soil should be effectively removed by wiping,

wet vacuuming, or other appropriate means.

8. Boric acid and salts thereof should be limited to 90% of

a cleaner in association with strong acids, strong

alkalis, soaps or synthetic detergents.

9. General use cleaners as supplied should not have an

expected human single oral LD50 of <10mg/kg.

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Laundry compounds

1. Labeling should include appropriate use directions.

2. Laundry compounds should be formulated so that rinsing

instructions will be sufficient to prevent food

contamination or inspection interference, and to ensure

effective removal of laundry agents from food contact

articles, e.g. carcass shrouds.

Hand Care Treatments:

Examples
Formerly E1
departments.

Handwashing compounds for use in all

Formerly

E2

Handwashing and sanitizing compounds.

Formerly

E3

Hand sanitizing compounds.

Formerly

E4

Hand creams, lotions, and cleaners.

Standards
1. Hand care products formulated with chlorhexidene

gluconate and intended to be used as an antimicrobial

hand cleaner or hand sanitizer/dip in food handling and

processing are considered a drug and possibly new

drugs under the Federal Food, Drug, and Cosmetic Act

(FFDCA).
These products are subject to registration by

the Food and Drug Administration (FDA), OTC Drug

Compliance Branch before they can be marketed and used.

Establishments should keep registrations on file for

review by FSIS inspection personnel.

2. Hand care treatments intended for use as a barrier or

shield to prevent or mitigate human disease by

protecting skin from exposure to toxic chemicals and/or

pathogenic microorganisms are considered drugs and new

drugs, under the FFDCA. These products are subject to

registration by the FDA before they can be marketed and

used. Establishments should keep registrations on file

for review by FSIS inspection personnel.

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3. Hand treatments intended to remain on the hands of food

handlers should be formulated in compliance with

appropriate food additive regulations, Title 21 of the

Code of Federal Regulations (CFR) Section 178.1010, or

appropriate GRAS materials.

4. Hand sanitizer solutions should be kept clean and

maintained at a germicidal equivalence of at least 50 ppm

available chlorine as hypochlorite at 20 C (68F) for one
minute.
5. Precautions should be taken to ensure hand care stations

do not cause direct or indirect contamination of food or

food contact surfaces with hand care substances.

Therefore, FSIS recommends that only liquid hand cleaners

and sanitizers be used in areas where food and food

contact surfaces are exposed.

6. Hand treatments not formulated in compliance with

appropriate food additive regulations should be:

a. thoroughly removed from the hands by rinsing in clean

potable water, or

b. separated from contact with food by the use of gloves

that are an effective barrier to migration of the

nonfood substance to edible product.

Sanitizers and Disinfectants:

Examples
Formerly
rinse.

D1

Antimicrobial agents always requiring a

Formerly D2
Sanitizers for all surfaces not always

requiring a rinse.

Standards
1. Chemical sanitizers and other chemical antimicrobials

used on food contact surfaces must comply with the 21,

CFR Section 178.1010 or appropriate food additive

regulations.

2. Chemicals used to sanitize food contact surfaces and

utensils must comply with 21 CFR 178.1010.

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3. Sanitizers should only be applied to cleaned surfaces.

Sanitized food contact equipment and utensils must be

adequately drained, in accordance with 21 CFR

178.1010(a), sufficient to prevent food adulteration.

4. EPA registered antimicrobials must include labeling

instructions stating that they are appropriate for use in

food establishments. Establishments should keep

registration documentation on file for review by FSIS

inspection personnel.

5. Chemical germicides established as meeting efficacy

requirements of EPA as both a hospital level disinfectant

and a tuberculocide are appropriate for use to

decontaminate implements provided:

a. Food contact surfaces are subsequently washed and rinsed;

b. Appropriate preventative actions are taken to protect

edible products and food packaging materials;

c. Labeled use directions specify minimum contact time

required to meet both registered kill levels.

6. Antimicrobial solutions should be kept free of

contamination and maintain effectiveness under intended

conditions of use.

7. Chemical sanitizers should be EPA registered for

sanitizing food contact surfaces or otherwise established

to provide germicidal efficacy yielding a 5-log10

reduction of representative disease microorganisms of

public health importance.

8. Chemical sanitization of food contact surfaces should

ensure exposure times of at least 10 seconds for chlorine

solutions or at least 30 seconds for other chemical

sanitizer solutions, or according to EPA registered use

directions for food contact surfaces.

9. A chlorine sanitizing solution should have a minimum

temperature based on the concentration and pH of the

solution as listed in the following chart; or as

specified under EPA registered label use instructions.

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Minimum Temperature

Minimum
Concentration
MG/L(mg/L)

pH of 10 or less
C(F)
25
50
100

49(120)
38(100)
13(55)

pH of 8 or less
C(F)
49(120)
24(75)
13(55)

Insecticides, Rodenticides, and similar Pesticides:

Examples
Formerly

F1

Nonresidual pesticides.

Formerly

F2

Residual pesticides.

Formerly

F3

Rodenticides for controlled use only.

Formerly

F4

Fumigants for controlled use only.

Formerly

F5

Fumigants for controlled use only.

Standards
These products are toxic by design, in varying degrees, and

should be applied and stored in such a manner as to prevent

adulteration of food product, and contamination of food

contact equipment and packaging material. All containers

used to store, dilute, dispense, or transport pesticides

should be clearly labeled. Re-use of containers for other

purposes are prevented by destruction of container or other

means sufficient to render containers unfit for reuse.

1. Pesticides must be EPA registered with labeling

instructions and precautions pertinent to its use in food

establishments.

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2. Restricted-use pesticides must be used only under the

control of certified applicators (as defined in 7 USC 136

(e)).

3. Pesticides must be used in accordance with specific

registered label uses and precautions and should not be

applied during establishment production hours.

4. Dry bait rodenticides should be secured in tamper-

resistant stations.

5. Powdered or granular insecticides should be colored

distinctly (traditionally, blue or green) to distinguish

pesticide from edible substances, unless provided in

labeled dispenser containers.

6. To minimize the possibility of undetected contamination

of food products, all liquid baits, and dry baits in

which the inert ingredients consist mainly of meal or

floor, should be distinctly colored. Where inert

ingredients consist mainly of whole or cracked grain, or

flour or meal pressed into cakes or pellets that do not

have characteristics of food products, no addition of

color is necessary.

7. Pesticidal tracking materials should not be used in a

food establishment. The concern here is that product

contact surfaces, utensils, linens, and direct contact

packaging materials may become contaminated through

transfer of tracking material from pests.

8. Nonpesticidal tracking materials should have a distinct

color (traditionally blue or green) to distinguish it

from edible substances, and may not contaminate food

equipment, utensils, linens, and single-service and

single-use articles.

9. Treated areas should be sufficiently ventilated.

Facilities, equipment, utensils, etc. should be

thoroughly washed after pesticide application.

10. Pest control programs and treatments should be recorded

with details sufficient to document compliance with

appropriate requirements and provide trace back

capability in the event of accidental contaminations.

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Water Treatments:
Examples
Formerly

G1

General potable water treatment compounds.

Formerly G2
compounds.

Phosphate potable water treatment

Formerly G3
compounds.

Silicate potable water treatment

Formerly G4
compounds.

Chlorine potable water treatment

Formerly G5
compounds.

Cooling and retort water treatment

Formerly G6
Compounds for treating boilers, steam
lines, where the steam produced may contact edible products

and/ or cooling systems where the treated water may not

contact edible products.

Formerly G7
Compounds for treating boilers, steam

lines, and/or cooling systems where neither the treated

water nor the steam produced may contact edible products.

This does not include compounds added to water used to cook

and cool containers of meat and poultry products.

Standards
1. Boiler water treatments where the steam may contact food

must be formulated in compliance with 21 CFR, Section

173.310.

2. Ion-exchange resins used for water purification must be

formulated in compliance with 21 CFR, Section 173.25.

3. Additives used in water in which fruits and vegetables

are washed must be formulated in compliance with CFR 21,

Section 173.315 and defoamers found in 21 CFR, Section

173.340(a)(2).

4. Additives used in water for preflushing of animal casings

must be GRAS.

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5. Processing additives are appropriate for use provided

that the quantities of these compounds are controlled,

monitored and limited to the amount sufficient for the

purpose of such use.

6. Processing additives for potable water treatments should

be composed of appropriate substances which are prior

sanctioned by FDA or GRAS and limited to the following:

a. In potable water, phosphate should not exceed 10ppm,

silicate should not exceed 10ppm, and chlorine should not

exceed 5ppm.

b. In other processing applications, chlorine should not

exceed 50ppm in carcass wash and 20ppm on trimmed or

reprocessed poultry carcasses.

7. Compounds containing the sodium or potassium salts of

nitrate, sulfite, bisulfite or metabisulfite should be

decharacterized so their effect on the heme pigments in

meat products is prevented. Decharacterization may be

achieved by the addition of colorant to prevent

mishandling or by other means such as creation of a basic

environment to prevent the formation of acid species of

these additives.

8. Additives containing nitrite, borate, and nitrate

containing treatments for nonprocessing water should be

colored distinctly (traditionally, blue or green) to

avoid accidental misuse.

Lubricants
Examples
Formerly

H1

Lubricants with incidental contact.

Formerly

H2

Lubricants with no contact.

Formerly

H3

Soluble oils.

Standards
1. Lubricants intended for incidental food contact must

comply with 21 CFR, Section 178.3570.

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2. Lubricants used on food contact surfaces should have

appropriate food additive status:

a. formulated from an edible oil ( for example: an over the

counter food grade oil such as corn oil, olive oil, or

canola oil to name a few).

b. mineral oil complying with 21 CFR, Section 172.878

c. or substances which are GRAS.

3. Lubricants should be limited to the amount sufficient for

the technical purpose.

4. Lubricants should be applied to food contact equipment,

which requires lubrication, in a manner that does not

contaminate food contact surfaces.

Anti-Slip Compounds:
Examples
Formerly J1
Absorbents or antislip agents for spot

application to floors.

Standards
Anti-slip compounds are intended for spot application to

floors and are limited to the floor area where the hazard

exists. They may be used provided their use does not

result in dusting, tracking, or other objectionable

conditions. These compounds should not be used as a

substitute for good sanitation and should be removed as

part of the routine floor cleaning operation in accordance

with the plants SSOP.

1. Anti-slip compounds should be adequate to correct

temporary hazardous conditions

2. should not promote microbial growth or attract or harbor

pests

3. should be composed of inert material so that any contact

with food results only in surface contamination that is

easily identified and removable

Letters of Guaranty

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Documentation substantiating compound safety and efficacy,

such as letters of assurance, are appropriate for all

chemical compounds that are used in the areas of food

processing, handling, and storage, and that do not

otherwise require declaration on food labeling under Title

7 (part 59) and title 9 (parts 317 and 381). A letter of

assurance should contain the following:

1. Name and address of supplier.

2. Brand name, code or other designation which uniquely

identifies the compound. Identification should ensure

that the specific chemical ingredients of the compound

are traceable in the event of food contamination.

3. The letter shall state that the material will be safe and

effective under the intended conditions of use and will

not adulterate food product.

4. The letter should specify the applicable limits, if

appropriate, under intended conditions of use.

5. Signature of an official of the supplying firm.

A suppliers letter of assurance may be limited to a

specific shipment, in which case it would be attached to

the invoice, or it may be a continuing letter of assurance

that need not accompany each shipment. New formulations,

or changes in labeling involving product identification or

usage, should be accompanied by new letters of assurance.

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17

CHAPTER

Legal Requirements

ll industrial activities are governed by certain legal provisions that come

in force from time to time. A few of them are given here with brief explanation for your understanding. These could be divided into general and
Food Processing Industry specific.

GENERAL LEGALITIES
Factories Act, 1948
This is applicable to enterprises where the number of employees is:
z

Ten or more and where power is used; or

Twenty or more and power is not used.

The enterprises covered under the Act are required to keep certain records:
z

Muster Roll

Workers Register

Overtime Register

Advance Register

Register for Fine

Register for Deductions

Register of Wages

Register of Accidents and Dangerous Occurrences

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Bond Inspection Book

Register of Cleaning and White Washing

Record of Examination of Parts of Machinery

There is another Act known as Shops & Establishment Act which is applicable to shops and business undertakings employing 5 or more persons.

Employees Provident Fund &

Miscellaneous Provisions Act, 1952
The Act applies to every factory or establishment employing 20 or more
employees. It, however, exempts a factory or establishment for an initial period
of 3 years from commencement of business if the number of employees is more
than 50 and for an initial period of 5 years if the number of employees is less
than 50. The minimum contribution payable by the employer is 12% of the basic
salary contribution and Dearness Allowance. The employee also makes an
equal contribution. The Act, however, does not specify a maximum contribution.

Employees State Insurance Act

It provides benefits to employees in case of sickness, maternity and employment
injury and for certain other matters in relation thereto. The Act also provides for
payment of contributions by employers and employees at the rates specified in
the First Schedule of the Act. The existing rates of employees contribution vary
according to wages and the employers contribution is exactly double the employees contribution. It shall apply to factories employing 20 or more people.

Payment of Wages Act, 1936

This Act is applicable to factories and establishments, which come under The
Factories Act. The act is restricted in its application to the class of workers
whose wages range upto Rs.1,600/- per month.

Minimum Wages Act, 1948

The employer has to pay minimum wages to employees in certain scheduled
industries. At present the minimum wages act is applicable in 44 scheduled
industries.
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The Indian Partnership Act, 1932

The Indian Partnership Act, which was amended in 1932, provides for rules
relating to foundation of legal partnership. It states the rights and duties of the
partners amongst themselves and outside and lays down rules regarding the
dissolution of partnership.

Central Excise (CE)

The Central Government is empowered to levy excise on all articles manufactured in India except alcohol, alcoholic preparations and narcotics. The
liability to duty starts the moment a new commodity is manufactured. There
are, however, certain exemptions granted to SSI units. However, there is no
CE on fruit and vegetable products.

Sales Tax
Sales tax is tax levied by state and centre. Tax charged by state is called LST
or Local Sales Tax and tax charged by Centre is known as CST or Central
Sales Tax. The latter is charged when goods move out of a state.

The Income Tax Act, 1911

The Act governs the levy of income tax in India. It defines various terms and
expressions and states the liability of a person to pay income tax. The rates
and pattern of taxation, however, are changed from time to time.

Pollution Control Act

The State Air and Water Pollution Control Board is the body responsible for
implementing this Act. The act is applicable to all kinds of industry.

SPECIFIC LEGALITIES: (FOOD PROCESSING)

In addition to the general legal requirements, there are a few legal requirements that are specific to Food Processing Industries. A food processing
enterprise has to comply with several compulsory legal requirements.
Implementation of these norms with regard to Small and Medium Enterprises
Legal Requirements

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is relatively stringent while cottage and household level units sometimes tend
to compromise on such stipulations. These laws include:
a. Prevention of Food Adulteration Act (1954): which is the basic statute
to protect consumers against supply of adulterated food. The Central
Committee for Food Standards under the Directorate General &
Health Services Ministry of Health and Family Welfare has specified
the standards.
b. Milk and Milk Products Order (MMPO): regulates milk and milk
products production in the country. The order requires no permission
for units handling less than 10,000 litres of liquid milk per day or milk
solids upto 500 tpa.
c. Fruit Products Order (1955): regulates manufacture and distribution of
all fruit and vegetable products, sweetened aerated waters, vinegar and
synthetic syrups. The license is issued by Regional Director of MoFPI
located at Mumbai, Delhi, Kolkatta, Chennai and Guwahati based on
the satisfaction of the concerned officer with regard to quality of production, sanitation and hygiene, machinery and equipment and work
area standards.
d. Standard of Weights and Measures (Packaged Commodities) Rules,
1977: lay down certain obligations for all commodities in packed
form with respect to their quality declaration. The Directorate of
Weights and Measures under the Ministry of Food and Civil Supplies
operates these rules.
e. Export (Quality Control and Inspection) Act, 1963: is operated by the
Export Inspection Council and under this act many exportable commodities have been notified for compulsory pre-shipment inspection
unless specifically requested by the importer not to do so.
f. Voluntary Standards: are regulated by organisations involved with
voluntary standardisation and certificates systems concerning quality
parameters in food. They are the Bureau of Indian Standards (BIS)
and Directorate of Marketing and Inspection (DMI). The food processing industries sector as a whole involves other legislations.
g. Oils, Deoiled Meal and Edible Flour Control Order 1967 and
Vegetables Products Control Order, 1976: control the production and
distribution of solvent extracted oils, deoiled meals, edible oil seed
flours and hydrogenated vegetable oils (vanaspati).
h. Meat Food Products Control Order, 1973: regulates manufacture,
quality, and sale of all meat products and is operated by the
Directorate of Marketing and Inspection.
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