DOCSLIB.ORG

Allergen Labeling Guidelines

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Allergen Labeling Guidelines 1600 South Jackson Street Seattle, Washington 98144 Phone 206‐323‐3540 Fax 206‐323‐3543 SETTING THE STANDARD IN SEAFOOD SAFETY ALLERGEN LABELING GUIDELINES Technical Bulletin L-04 US On August 2, 2004, President Bush signed into the law the ‘Food Allergen Labeling and Consumer Protection Act of 2004’. Under the Senate bill (S.741), food manufacturers are required to clearly label food products with common names to describe the presence of the eight major food allergens, which include milk, eggs, fish (e.g., bass, flounder, or cod), crustacean shellfish (e.g. crab, lobster, or shrimp), tree nuts (e.g. almonds, pecans, or walnuts), peanuts, wheat, and soybeans. The eight major food allergens are associated with 90 percent of all reported allergic reactions to foods in the United States. Under section 2003 of the Act, food manufacturing companies are required to identify all allergens in a ‘plain, common language’, which are commonly understood by consumers, such as ‘egg’, ‘fish’, ‘milk’, ‘shrimp’ etc. and removed ingredient labeling exemptions for food allergens in flavors, colors, and in incidental additives. In a product with multiple allergens such as tree nuts, crustacean shellfish or fin fish, each individual nut or species of seafood must be declared (e.g. contains: almonds, cashews, Halibut, Cod and Pollok.) Labeling of the food allergen is not required when the common or usual name already declares its food source. For example, if your list of ingredients is whole wheat flour, buttermilk, peanut butter, then it would not be necessary to write out the major allergens because they included in the name of the food. For example, if your list of ingredients is whole wheat flour, buttermilk, peanut butter, then it would not be necessary to write out the major allergens because they are included in the name of the food. In some cases, for products that contain species of fish or shellfish that are rare or unusual, a company may elect to insert 'fish' or ‘crustacean shellfish’ in parentheses following the species (e.g. hoki (fish). Currently, FDA has no guidance on this and identifying species by class is not required under the law." There are two options for presentation names of major food allergens, in association with the ingredient declaration of the food. 1. In a separate statement immediately following the ingredient declaration, the label states ‘Contains’ followed by the name of the food source from which the major food allergen is derived. Type size of the statement must be no smaller than the type size used in the list of ingredients. (e.g. Contains salmon, cod, shrimp) Or 2. Within the list of ingredients the common or usual name of the major food allergen is immediately followed parenthetically by the name of the food source which the major food allergen is derived. (e.g. whey (milk) The regular ingredient declaration for canned salmon traded under the US standard of identity would comply with allergen labeling requirements (e.g. salmon, salt). No further labeling change would be required. Revision Date: 6-10-08 Supersedes: Technical Bulletin L-04, 3-21-08 www.spa‐food.org 1 cont. Allergen Labeling Guidelines The law specifies that labeling provisions apply to ‘products labeled on or after January 1, 2006.’ For additional information, please see the links below. http://www.cfsan.fda.gov/~dms/wh-alrgy.html http://www.cfsan.fda.gov/~dms/alrgact.html http://www.silliker.com/html/allergens.php http://www.cfsan.fda.gov/~dms/alrguid4.html Canada Health Canada is developing amendments to section B. 01.009, to require the declaration on the label of following foods, or any protein containing derivatives of these, in the list of ingredients by their common name if added directly as an ingredient in the prepackaged foods: peanuts; tree nuts; sesame seed; milk; eggs; fish; crustaceans & shellfish; soybean; wheat and sulfite (>10ppm). Health Canada's intention is to recommend that the proposed regulatory amendments be published in Canada Gazette, Part I, by early 2008 to allow for public comment. For additional information, please see the links below. http://www.inspection.gc.ca/english/fssa/labeti/allerg/allerge.shtml http://www.hc-sc.gc.ca/fn-an/label-etiquet/allergen/index_e.html http://www.inspection.gc.ca/english/fssa/labeti/allerg/allergee.shtml EU New Allergen Labeling rules were introduced by Directive 2003/89/EC, an amendment to the general food labeling directive 2003/13/EC. This directive requires food manufactures to indicate 12 groups of potential allergens by reference to the source of allergen if they are used as ingredient at any level in pre-packed foods, including alcoholic drinks. The rules were fully implemented and in affect on November 25, 2005. There are 13 potential ingredients to be labeled under the EU Allergen rules: wheat; crustacean & mollusk shellfish; egg; fish; peanuts; soybeans; Lupin; milk; tree nuts; celery; mustard; sesame seeds and sulfite (>10ppm). For additional information, please see the links below. http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2003:308:0015:0018:EN:PDF www.fas.usda.gov/gainfiles/200510/146131140.doc http://ec.europa.eu/food/food/labellingnutrition/foodlabelling/guidelines_6_10.pdf http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:368:0110:0111:EN:PDF 2 cont. Allergen Labeling Guidelines Australia &New Zealand The standard 1.2.3 of the Australia New Zealand Food Standards Code requires mandatory declaration of the following substances in food when they present as: an ingredient, an ingredient of a compound ingredient, a food additive or component of a food additive, and processing aid or component of a processing aid: crustacean; egg; fish; milk; peanuts; soybean; tree nuts; sesame seeds; cereals containing gluten (wheat, rye, barley, oat and spelt and their hybridized) and sulfite (>10ppm.) There is no specific format to declare food allergen at this time. However, there are some recommendations of allergen declaration in the sections 5.4, 5.5 and 5.6 of the “Food Industry Guide to Allergen Management and Labeling”, which was published by Australian Food and Grocery Council in 2007. For additional information, please see the links below. http://www.allergenbureau.net/downloads/allergen-guide/Allergen_Guide_2007.pdf http://www.foodauthority.nsw.gov.au/industry/fb-allergy-aware-legal.asp http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one http://www.allergenbureau.net/ 3 .
Load more

Recommended publications
  • Food Allergen Management in Foodservice – a Best Practice Guideline
    national allergy strategy Food Allergen Management in Foodservice A BEST PRACTICE GUIDELINE Developed by Statewide Foodservices Qld. Health This work is licensed under a Creative Commons Attribution Non-Commercial V4.0 International licence. To view a copy of this Block 7 Level 7 Royal Brisbane & Women’s Hospital, licence, visit https://creativecommons.org/licenses/by-nc/4.0/deed.en Butterfield St., Herston Qld 4029 You are free to copy, communicate and adapt the work for non- Ph. (07) 3646 2288 commercial purposes, as long as you attribute the State of Queensland (Queensland Health) and comply with the licence terms. [email protected] For copyright permissions beyond the scope of this licence contact: Intellectual Property Officer, Queensland Health, © State of Queensland (Queensland Health) 2018 email [email protected], phone (07) 3708 5069. PAGE 1 FOOD ALLERGEN MANAGEMENT IN FOODSERVICE – A BEST PRACTICE GUIDELINE Background Standards Added Sulphites in concentrations of 10 mg/kg or more In managing food allergies in health care foodservices there Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt and their hybridised strains are overarching practices that are required as per the Food Crustacea and their products Standards Code (FSANZ) that will inform and support the Egg and egg products process of identifying, assessing, managing and auditing Fish and fish products, except for isinglass derived from swim bladders and the risk of food allergies in the food service. used as a clarifying agent in beer and wine Milk and milk products Peanuts and peanut products These include – Food Standards Australia & New Zealand (Chapter 1 – Food Allergen Labelling - A food allergy occurs when a person’s immune system Sesame seeds and sesame seed products reacts to allergens that are harmless to other people.
    [Show full text]
  • Outline What Are What Are Processing a Processing Aids?
    The Issue of Undeclared Ingredients in Halal ﻗﺿﻳﺔ اﻟﻣﻛوﻧﺎت ﻏﻳر اﻟﻣﻌﻠﻧﺔ ﻓﻲ اﻷﻏذﻳﺔ ا ﻟ ﻣ ﺟ ﻬ زة اﻟﺣﻼﻝ؟ Food Processing اﻟﺗرﻛﻳز ﻋﻠﻰ ﻣﻌﺎﻟﺟﺎت اﻟﺗﺻﻧﻳﻌﻳﺔ A Focus on Processing Aids أ.د. ﻣﻳﺎن ﻣﺣﻣد ﻧدﻳم رﻳﺎض .Mian N. Riaz, Ph.D ﻣدﻳر أﺑﺣﺎث اﻟﺑروﺗﻳن، ﺟﺎﻣﻌﺔ ﺗﻛﺳﺎس أﻳﻪ أﻧد أم، ﺗﺎﻣو، اﻟوﻻﻳﺎت Food Protein R&D Center; Texas A&M University اﻟﻣﺗﺣدة اﻷﻣرﻳﻛﻳﺔ College Station, Texas USA ورشة الحﻻل اﻷولى First Halal Workshop 11 مايو May, 2014 2014 11 معھد الكويت لﻷبحاث العلمية Kuwait Institute for Scientific دولة الكويت Research, State of Kuwait Outline What are Processing AAids?ids? Processing aids and Hidden Ingredients Processing aids and Hidden Ingredients What are processing aids?aids? Processing aids are substances that are approved by both the Sources of processing aidsaids Food and Drug Administration Why use processing aids and hidden (FDA) and the U.S. Department ingredients? of Agriculture (USDA) Are All hidden ingredients are Halal? They are used in the production Examples of hidden ingredients of a variety of foods – meat, Control of Halal food processing aid poultry, produce, etc., and are and hidden ingredients not present in any significant amount in the finished product What are Processing Aids? What are Processing aids? Processing Aids and Hidden Ingredients Processing Aids and Hidden Ingredients The use of food Both the FDA and USDA recognize three situations in which a processing aid has manufacturing substance is deemed to be a processing aid: become more prominent in recent 11.. When substances are added to a food during processing years, due to the but subsequently removed before the food reaches its finished increased production form (example activated charcoals which filter out impurities) of prepared, processed, and convenience foods What are Processing aids? What are Processing aids? Processing Aids and Hidden Ingredients Processing Aids and Hidden Ingredients 2.
    [Show full text]
  • The Food Wars Thesis
    .CHAPTER 1 THE FOOD WARS THESIS 'Ifyouknow before you look, you cannot see for knowing.' Sir Terry Frost RA (British artist 1915-2003) CORE ARGUMENTS Different visions for the future of food are shaping the potential for how food will be produced and marketed. Inevitably, there will be policy choices - for the state, the corporate sector and civil society. Human and environ­ mental health needs to be at the heart of these choices. Three broad conceptual frameworks or 'paradigms' pro­ pose the way forward for food policy, the food economy and health itself. All make claims to raise production and to deliver health benefits through food. The challenge for policy-makers is how to sift through the evidence and to give a fair hearing to a range of choices. This process is sometimes difficult because the relationship betweenevid­ ence and policy is not what it seems. The world of food is on the cusp of a far-reaching transition. INTRODUCTION The world is producingmore food than ever to feed more mouths than ever,' For the better off there are more food and beverage product choices than it is possible to imagine - globally 25,000 products in the average supermarket and more than 20,000 new packaged foods and beverages in 2002 alone.? Yet for many people there is a general feeling of unease and mistrust about the 12 FOOD WARS future of our food supply. Food and problems associated with producing and consuming food generate political and policy crises and are regular fodder for media coverage. In addition, along with the food production successes of the past 40 years in reducing famine, hunger continues hand in hand with excess.
    [Show full text]
  • Australian Pilot Survey of Gm Food Labelling of Corn and Soy Food Products
    AUSTRALIAN PILOT SURVEY OF GM FOOD LABELLING OF CORN AND SOY FOOD PRODUCTS by The TAG Working Group on GM Food Labelling June 2003 Table of Contents 1. SUMMARY............................................................................... 3 2. INTRODUCTION...................................................................... 4 2.1 Regulation of Food Produced Using Gene Technology.....................4 2.2 Australian Pilot Survey for GM Food Labelling ..................................5 2.3 Product Selection for the Survey .......................................................5 3. METHODS ............................................................................... 7 3.1 Sampling Programme........................................................................7 3.2 Testing Programme ...........................................................................7 3.3 Document Survey Methodology.........................................................8 4. RESULTS............................................................................... 10 4.1 Test Results.....................................................................................10 4.2 Documentation Survey Results .......................................................12 5. CONCLUSIONS..................................................................... 15 5.1 PCR Results ....................................................................................15 5.2 Documentation Survey Conclusions................................................19 6. ACKNOWLEDGEMENT .......................................................
    [Show full text]
  • Other Ingredients"
    This is a work product of the National Organic Standards Board (NOSB). It does not represent official National Organic Program (NOP) positions or policy. National Organic Standards Board Handling Subcommittee Proposal Auxiliary/"Other Ingredients" January 29, 2013 Introduction On Nov. 23, 2011, National Organic Program (NOP) Deputy Administrator Miles McEvoy sent a Memorandum to the National Organic Standards Board (NOSB) requesting clarification of “other ingredients” contained within handling materials on the National List of Allowed and Prohibited substance used in processed organic products. Since OFPA requires that each non-agricultural ingredient be specifically listed, and because the National List does not specifically list “other ingredients” commonly found in formulated products, the NOP identified the need for clarity and requested that the NOSB develop a policy that specifies whether these “other ingredients” are allowed. In the memo to NOSB, NOP requested the following: The NOP is requesting that the NOSB develop a policy on “other ingredients” in § 205.605 substances that is comparable to the comprehensive policy for crop and livestock materials. From this point forward, NOP is requesting that NOSB consider the presence of any “other ingredients” as part of its processes. As substances on the National List come up for sunset review, or as new petitions are considered, NOP requests that NOSB clarify whether any restrictions are warranted for “other ingredients” in § 205.605 substances. Any third-party technical report that NOP provides will include information on any “other ingredients” commonly found in the substance under review. NOP is requesting that NOSB specify any allowed “other ingredients” in the background section of its recommendations for substances recommended for listing on § 205.605, so that these allowances are clear to the organic trade, certifying agents, and NOP.
    [Show full text]
  • FSSAI to Notify Processing Aids to Bring Clarity to Food Processing
    FSSAI to notify processing aids to bring clarity to food processing Friday, 27 July, 2018, 08 : 00 AM [IST] Ashwani Maindola, New Delhi FSSAI, the country’s apex food regulator, has decided to list and notify processing aids, in a bid to bring in more clarity with respect to processing of food. In this regard, an appendix is being added to the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2018. FSSAI has issued a notice seeking comments on the subject. The draft notification consists of definitions of the different processing aids used by food manufacturers. “There are enzymes that speed up the process, while there are cooling agents that aid in rapidly freezing the products. Also present in the notification are the names of these processing substances (under different categories) that can be used by the manufacturers with their maximum residue levels (MRLs). To top it all, it also mentions food products, wherein these substances can be added,” said Ashwin Bhadri, chief executive officer, Equinox Labs. Processing aids are the minute substances that play an important role in bringing out the finished product in its best version. These are approved by the Food and Drug Administration (FDA) and are used in a variety of foods, including meat and poultry, and are present in negligible amounts in the finished product. However, experts state that the existence of such processing aids in any finished product does not affect the appearance or taste, and most importantly, they have no major impact on public health, if consumed in acceptable daily intake (ADI).
    [Show full text]
  • B REGULATION (EU) No 1169/2011 of the EUROPEAN PARLIAMENT and of the COUNCIL of 25 October 2011 on the Provision of Food Info
    2011R1169 — EN — 12.12.2011 — 000.001 — 1 This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents ►B REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (Text with EEA relevance) (OJ L 304, 22.11.2011, p. 18) Corrected by: ►C1 Corrigendum, OJ L 247, 13.9.2012, p. 17 (1169/2011) 2011R1169 — EN — 12.12.2011 — 000.001 — 2 ▼B REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (Text with EEA relevance) THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty on the Functioning of the European Union, and in particular Article 114 thereof, Having regard to the proposal from the European Commission, Having regard to the opinion of the European Economic and Social Committee (1 ), Acting in accordance with the ordinary legislative procedure (2 ), Whereas: (1) Article 169 of the Treaty on the Functioning of the European Union (TFEU) provides that the Union is to contribute to the attainment of a high level of consumer protection by the measures it adopts pursuant to Article 114 thereof.
    [Show full text]
  • IFAC Updates IFAC Signs on to Industry Comments on Proposed
    IFAC Updates IFAC Signs on to Industry Comments on Proposed Rule on Gene Editing On August 6, IFAC and other food and agriculture associations submitted the attached comments on the U.S. Department of Agriculture’s (USDA) proposed rule titled “Movement of Certain Genetically Engineered Organisms”. The new rule would allow crops grown with genetic modification techniques with a long history of safe use to bypass USDA’s regulatory process. Furthermore, crops produced with gene-editing techniques such as CRISPR would also continue to be nonregulated if they don’t pose a plant pest risk. Note, the rule will not impact how the U.S. Food and Drug Administration (FDA) regulates GM food products. Given that this rule would permit genetically-engineered plants on the market that are not acknowledged by USDA, consumer transparency would be limited. Industry comments requested the proposed rule be modified to ensure transparency between industry and consumers. Other than avoiding risking consumer transparency and trust, the letter also highlighted the potential for the proposed rule to generate trade disruptions for U.S. exports. According to an article published August 6 by Feedstuffs, several comments submitted to the docket were in favor of the new science-based regulatory approach, while several strongly encouraged USDA to require developers to notify the agency of their intent to market new plants produced through biotechnology. Many organizations expressed concerns on the reduction of consumer awareness and potential for trade disruptions. IFAC Submits Resolution for 2020 USP Convention; Endorses USP & IPEC Resolutions On August 30, IFAC submitted the attached proposed resolution for next year’s U.S.
    [Show full text]
  • Food Safety Code: Food Manufacturing, Edition 9 2 SQFI One World
    Food Safety Code: Food Manufacturing Edition 9 See Related Manufacturing Codes Dietary Supplements Animal Products Animal Feed Pet Food About SQFI SQFI is a division of FMI, established to administer the SQF Program, a leading, global food safety, and quality certification and management system. Our mission is to deliver consistent, globally-recognized food safety and quality certification programs based on sound scientific principles, applied across all industry sectors and valued by all stakeholders. www.sqfi.com About FMI As the food industry association, FMI works with and on behalf of the entire industry to advance a safer, healthier and more efficient consumer food supply chain. FMI brings together a wide range of members across the value chain — from retailers that sell to consumers, to producers that supply food and other products, as well as the wide variety of companies providing critical services — to amplify the collective work of the industry. www.fmi.org Copyright 2020 FMI All rights reserved. This publication may not be reproduced, stored in any information or retrieval system or transmitted in whole or part, in any form or by any means—electronic, mechanical, photocopying, recording or otherwise—without the express written permission of FMI. For permission contact FMI at www.fmi.org, or 2345 Crystal Drive, Suite 800, Arlington, VA, 22202, USA. Care should be taken to ensure current edition of the Code is used and that material be updated whenever the Code is amended or revised. The date of the Code should be clearly identified in materials. First Printed May 1995. SQF Code, Edition 9 improvement suggestions are encouraged from all parties.
    [Show full text]
  • Domestic and Import Food Additives and Color Additives
    FOOD AND DRUG ADMINISTRATION COMPLIANCE PROGRAM GUIDANCE MANUAL PROGRAM 7309.006 CHAPTER 09 – FOOD AND COLOR ADDITIVES SUBJECT: IMPLEMENTATION DATE: DOMESTIC AND IMPORT FOOD ADDITIVES AND 10/28/2019 COLOR ADDITIVES DATA REPORTING PRODUCT CODES PRODUCT/ASSIGNMENT CODES All Food Codes (except Industry 16 09006C Color Additives (seafood)) and Industry 45-46 (Food Additives) 09006F Food Additives All Food Codes (except Industry 16 (seafood)) and Industry 50 (Color Additives) FIELD REPORTING REQUIREMENTS: Report all sample collections and analytical results into the Field Accomplishment and Compliance Tracking System (FACTS). Report all inspections into eNSpect. Scan product labeling and any product brochures into eNSpect as an exhibit. Date of Issuance: 10/28/2019 Page 1 of 2 PROGRAM 7309.006 Contents PART I - BACKGROUND .................................................................................................................... 3 PART II - IMPLEMENTATION............................................................................................................ 6 Objectives .................................................................................................................................... 6 Program Management Instructions .............................................................................................. 6 PART III - INSPECTIONAL ................................................................................................................. 9 Operations ...................................................................................................................................
    [Show full text]
  • Deconstructing the Supermarket: Systematic Ingredient Disaggregation and the Association Between Ingredient Usage and Product He
    nutrients Article Deconstructing the Supermarket: Systematic Ingredient Disaggregation and the Association between Ingredient Usage and Product Health Indicators for 24,229 Australian Foods and Beverages Allison Gaines 1,* , Maria Shahid 2, Liping Huang 2, Tazman Davies 2, Fraser Taylor 2, Jason HY Wu 2 and Bruce Neal 1,2 1 Department of Epidemiology and Biostatistics, Faculty of Medicine, School of Public Health, Imperial College London, London SW7 2AZ, UK; [email protected] 2 The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia; [email protected] (M.S.); [email protected] (L.H.); [email protected] (T.D.); [email protected] (F.T.); [email protected] (J.H.W.) * Correspondence: [email protected] Abstract: Unhealthy diets are underpinned by the over-consumption of packaged products. Data describing the ingredient composition of these products is limited. We sought to define the ingredients used in Australian packaged foods and beverages and assess associations between the number of ingredients and existing health indicators. Statements of ingredients were disaggregated, creating Citation: Gaines, A.; Shahid, M.; separate fields for each ingredient and sub-ingredient. Ingredients were categorised and the average Huang, L.; Davies, T.; Taylor, F.; Wu, number of ingredients per product was calculated. Associations between number of ingredients and J.H.; Neal, B. Deconstructing the both the nutrient-based Health Star Rating (HSR) and the NOVA level-of-processing classification Supermarket: Systematic Ingredient were assessed. A total of 24,229 products, listing 233,113 ingredients, were included. Products had Disaggregation and the Association between 1 and 62 ingredients (median (Interquartile range (IQR)): 8 (3–14)).
    [Show full text]
  • Materials and Articles for Contact with Packaging Gases, Propellants, Air Or Compressed Air for Food Production Or Food Processing
    VDMA Position Paper Food Processing & Packaging Machinery Materials and articles for contact with packaging gases, propellants, air or compressed air for food production or food processing This position paper is intended as a point of reference only, and only offers an overview of opinion regarding materials and articles in relation to gases which come into contact with foodstuffs. It does not claim to be complete or an exact interpretation of the existing laws. It must not replace study of the relevant directives, laws and regulations. The characteristics specific to the relevant products and the different ways in which they may be used must also be taken into account. Introduction Enquiries made to companies working in mechanical and systems engineering and to suppli- ers of components, whose products are employed in the food processing industry, prompted to create this position paper. Such enquiries often arise within the context of internal or exter- nal audits. During such enquiries, a certificate is requested regarding materials and articles that come into contact with foodstuffs, such as when parts of machines, systems or compo- nents condition, carry or transfer gases for applications used in the field of food production, treatment or processing. Related questions also arise within a company, or in dialogue with suppliers. This position paper carries out a distinction of cases for the major practical cases of gas ap- plications in the field of food production and processing. The focus of consideration lies on the scope of application of the relevant legal provisions as defined by the European Union. Goal is to provide a systematic basis which is to help improve understanding, facilitate the necessary considerations, and simplify the discussions thereof.
    [Show full text]