Guidelines foodstuffs

Food coloring is restricted by law to prevent misuse that may lead to deception of consumers related to reduced value or usability. For this purpose, the European Union implemented food colorant guidelines in 1994 based on the understanding that food coloration presents a technological need. While European Parliament and Council Directive 94/36/EC lists colors and their uses in food, the European Commission Directive 95/45/EC contains specific purity criteria for colors in foodstuffs, e.g., a maximal lead content of 20 ppm. " ... 

Because of the status of the CAC described above, the work that it has carried out in the area of laboratory quality assurance must be carefully considered. One of the CAC Committees, the Codex Committee on Methods of Analysis and Sampling (CCMAS), has developed criteria for assessing the competence of testing laboratories involved in the official import and export control of foods. These were recommended by the Committee at its 21st Session in March 19979 and adopted by the Codex Alimentarius Commission at its 22nd Session in June 1997 10 they mirror the EU recommendations for laboratory quality standards and methods of analysis. The guidelines provide a framework for the implementation of quality assurance measures to ensure the competence of testing laboratories involved in the import and export control of foods. They are intended to assist countries in then-fair trade in foodstuffs and to protect consumers. 

United States regulations on nutrition labeling of foods require that cholesterol content be given and that it be analyzed by GC measurement as shown in the AOAC method, which uses a packed column (Lewis et al., 1996 AOAC, 1990). The reference value, which is a set of recommended nutrient intake levels of cholesterol, is defined as 300 mg. However, the Codex guideline does not request labeling of cholesterol. Cholesterol contents in some foods and foodstuffs determined by GC measurement are summarized in Table Dl.3.3. 

Technical document No. 2 guidelines concerning the manufacture of mbber products intended to come into contact with foodstuffs... 

Technical document no. 3. Guidelines on test conditions for packaging inks applied to the non-food contact surface of food packaging materials and articles intended to come into contact with foodstuffs. To be published on the Internet. 

In amending the Flavour Directive, Article 5, the Commission has prepared a draft Proposal for a council directive establishing a list of flavouring substances used in foodstuffs following the SCF guidelines for the evaluation of flavourings for use in foodstuffs I. Chemically defined flavouring substances [16],... 

Directive 94/34/EEC of the European Parliament and the Council of 30 June 1994 Modifying Directive 89/107/EEC Concerning Eood Additives Authorized for use in Foodstuffs Intended for Human Consumption - Official Journal of the European Communities No. L 237/1-2 - 10.9.94 Alinorm 97/22, page 32-34 Draft General Guidelines for Use of the Term halal ... 

In the United States, the Food and Drug Administration (FDA) regulates the quality of food, including the levels of environmental contaminants. The FDA has established guidelines for the levels of aflatoxins permitted in human foodstuffs and animal feed. The maximum permitted level for human food is 20 parts per billion of total aflatoxins. Higher levels are permissible for feed destined for animal consumption. 

The Committee "Legislation of Foodstuff of the E.E.C. has proposed a guideline value of 10 ppm lead in the dry matter of foods. This value seems difficult to be respected in some large areas. 

BGA (1997) (Federal Health Agency) Guidelines for harmful substances within foodstuffs. Bundesge-sundheitsbl 5 182 84. 

The complete unsteady-state optimal control problem has been stndied by Litchfield and Liapis [12] for a system where 0 and q = 0 using turkey meat and nonfat-reconstituted milk as model foodstuffs. The results of the dynamic analysis for nonfat-reconstituted milk confirm the suggested control policies of the quasisteady-state analysis. At low chamber pressures the dynamic analysis with turkey meat showed control results similar to those obtained by the quasi-steady-state analysis. However, at higher pressures the assumed control policy based on the quasisteady-state analysis was not optimal. The optimal control dynamic study of Litchfield and Liapis [12] suggested that the policies of the quasisteady-state analysis may be useful guidelines but they should be interpreted with some caution. To obtain accurate optimal control policies on the heat input and chamber pressure of the freeze drying proeess, the complete unsteady-state optimal control problem should be solved [76,78,79,82,83]. 

Some foam control systems conform to the guidelines of the US Food and Drug Administration (FDA) and the German Health Office (EGA), for use in products, such as coated and printed packaging materials, which come into contact with foodstuffs. 

Adherence to GMP guidelines already offers a sound basis for avoiding microbial contamination or other products mishap. However, in some cases it is also wise to carry out special manufacturing process fault prevention analyses. Similar approaches have already proven their worth in other industrial sectors, such as automobile and foodstuffs. The conceptual basis for such studies are FMEA, Failure Mode and Effects Analysis-Fehlermoglich-keits- und -Einflussanalyse (DIN 25 448), and the HACCP concept (Hazard Analysis Critical Control Points, (Pierson, 1993). 

The approximate composition of the more common foodstuff and many of the foods prepared from them can be obtained from food tables such as those of McCance and Widdowson (Table 13.4). Such tables, though extremely useful, can serve merely as guidelines since they only give average values. Apart from this, the actual amount of nutrients obtained from food will depend on the efficiency of the consumer s digestive processes, how fresh the food was, how it was cooked and how much was wasted. 

Samples, other than fresh foodstuffs, will be comminuted by cryogenic milling. Fresh samples should be sub-sampled prior to extraction by removing segments from fresh samples following current Codex Alimentarius guidelines. 

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