DOCSLIB.ORG

G/TBT/N/ISR/791 11 April 2014 (14-2253) Page

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
G/TBT/N/ISR/791 11 April 2014 (14-2253) Page G/TBT/N/ISR/791 11 April 2014 (14-2253) Page: 1/2 Committee on Technical Barriers to Trade Original: English NOTIFICATION The following notification is being circulated in accordance with Article 10.6 1. Notifying Member: ISRAEL If applicable, name of local government involved (Article 3.2 and 7.2): 2. Agency responsible: Israel WTO-TBT Enquiry Point Name and address (including telephone and fax numbers, email and website addresses, if available) of agency or authority designated to handle comments regarding the notification shall be indicated if different from above: Israel WTO-TBT Enquiry Point Ministry of Economy Tel.: + (972) 3 7347502 Fax: + (972) 3 7347626 E-mail: [email protected] 3. Notified under Article 2.9.2 [ X ], 2.10.1 [ ], 5.6.2 [ ], 5.7.1 [ ], other: 4. Products covered (HS or CCCN where applicable, otherwise national tariff heading. ICS numbers may be provided in addition, where applicable): Food additives (ICS 67.220.20) 5. Title, number of pages and language(s) of the notified document: Public Health Regulations (Food) (Food Additives) (Amendment) 5774-2014 (5 pages, in Hebrew) 6. Description of content: Draft amendment to Israel's Ministry of Health regulations titled "Public Health Regulations (Food) (Food Additives) (Amendment) 5774-2014". The major changes introduced in this amendment are as follows: 1. Amends the definitions in regulation 1, including Processing Aid - any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or its ingredients, to fulfil a certain technological purpose during treatment or processing and which may result in the unintentional but unavoidable presence of residues or derivatives in the final product. This new definition allows the use of processing aids that appear in the list of approved food additives. 2. Adds to regulation 3 a new paragraph, (b), dealing with Carry-Over, an additive that may be present in a food as a result of being carried-over during the food production. The use of carry-over is prohibited unless it is acceptable for use in the raw materials or other ingredients of the final product and its amount does not exceed the maximum use level. This does not apply to infant formulae and follow-up formulae and formulae for special medical purposes for infants. 3. Adds a new regulation, 6a, requiring that food containing sweetener shall bear the following warnings in Hebrew: a. For pre-packaged food with polyols: "excessive consumption may induce laxative effects"; b. For pre-packaged food with aspartame/aspartame-acesulfame salt: "contains a source of phenylalanine". In the case of table-top sweetener to add also "not G/TBT/N/ISR/791 - 2 - suitable for baking or cooking"; c. For drinks containing aspartame and/or aspartame-acesulfame salt, the following warning should be added: "store in a cool and shaded place". 7. Objective and rationale, including the nature of urgent problems where applicable: Protection of Human health or Safety 8. Relevant documents: Public Health Regulations (Food) (Additives) (Amendment) 5774-2014; Public Health Regulations (Food) (Additives) 5761-2001. 9. Proposed date of adoption: To be determined Proposed date of entry into force: The amendment should enter into force 6 months after publication in Israel Official Gazette, section of Government Notice but with respect to packaged food manufactured or imported before their entry into force. These regulations will enter into force 1 year after their publication. 10. Final date for comments: 60 days from notification 11. Text available from: National enquiry point [ ], or address, telephone and fax numbers, e-mail and web-site addresses, if available of the other body: Draft amendment to Public Health Regulations (Food) (Additives) 5774-2014 (Hebrew): http://www2.moital.gov.il/cmstamat/rsrc/tkina/PublicHealthReg-Food-FoodAdditives.pdf Public Health Regulations (Food) (Additives) 5761-2001(Hebrew): http://www2.moital.gov.il/cmstamat/rsrc/tkina/PublicHealthReg-Food-FoodAdditives- Original.pdf .
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]
  • 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.
    [Show full text]