FY 2009 Subsidies to Competitiveness Enhancement Project for the Food Industry General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project Overseas Business Support Project for Japanese Food Industry in East Asia
"Investigation of Commodity Food Standards
and Analytical Methods in Asia"
March, 2010
International Life Sciences Institute (ILSI Japan)
FY 2009 Subsidies to Competitiveness Enhancement Project for the Food Industry General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project Overseas Business Support Project for Japanese Food Industry in East Asia
"Investigation of Commodity Food Standards
and Analytical Methods in Asia"
March, 2010
International Life Sciences Institute (ILSI Japan)
Contents
1．Purpose of the Investigation 1 2．Outline of the Investigation 2 2.1 Countries covered by the Investigation 2 2.2 Food(s) covered by the Investigation 2 2.3 Methods of the Investigation 2 2.4 Project team 3 2.5 Schedule of the Investigation 3
3. The Investigation Results for Each Country 4 3.1 Codex 4 3.2 Japan 19 3.3 Korea 30 3.4 China 44 3.5 Southeast Asia 55 3.5.1 Malaysia 55 3.5.2 Singapore 84 3.5.3 Philippines 97
4.．Summarized Conclusion 109
5．Workshop 109
FY 2009 Subsidies to Competitiveness Enhancement Project for the Food Industry General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project Overseas Business Support Project for Japanese Food Industry in East Asia
"Investigation of Commodity Food Standards and Analytical Methods in Asia"
Reported by : Hiroaki Hamano, International Life Sciences Institute (ILSI Japan) Investigation Keiichi Abe (Cerebos Pacific Ltd.) Collaborator : Hiromi Ohta (Suntory Wellness Limited) Yoko Ogiwara (Ajinomoto Co., INC.) Kiyohisa Kaneko (Coca-Cola (Japan) Company, Limited) Masanori Koumura (Ajinomoto Co., INC. ASEAN Regional HQs) Yukio Suzuki (Schiff's Japan) Fumiko Sekiya (Takasago International Corporation) Tomoko Takahashi (Nestle Japan Ltd.) Koji Furuse (Unilever Japan Beverage) Shuji Iwata (ILSI Japan) Kazuo Sueki (ILSI Japan) ILSI Korea ILSI Focal Point in China ILSI Southeast Asia Region
1. Purpose of the Investigation In order to strengthen management practice and international competitiveness of Japanese food industry that is facing quantitative saturation and maturity in domestic market, it is necessary to address developing business in East Asian regions where attractive market is forming due to increasing population and dynamically growing economy. In the past, Japanese food industry has been reluctant to develop new business in East Asia due to lack of information and understanding on food standards and methods of analysis for pesticide residues in the countries. The information including consistency with international standards such as Codex Standards should be compiled on database. Providing these information enable Japanese food industry to start and promote new business or facilitate smooth business in East Asian regions. This investigation aimed to encourage Japanese food industry to enter to East Asian market and to enable to start new business, by using results of the investigation released in a workshop, training courses and/or individual consulting sessions held in Japan or in such East Asian countries.
1 2. Outline of the Investigation In order to expand distribution of foods and food materials in East Asian regions according to MAFF (Ministry of Agriculture, Forestry and Fisheries)'s "East Asian Food Industry Revitalization Strategy", standards and methods of analysis for foods and food materials, and pesticide residues are required to be standardized or harmonized among East Asian regions. In this proposed project, we investigated standards for major food categories, pesticide residues and methods of analysis, then extracted their differences and issues to be addressed for their future integration or harmonization based on the results. The investigation was conducted with the help from experts in the target countries. Sharing the results in a workshop helps better understanding of future tasks.
2.1 Countries covered by the Investigation： In the light of marketability (including population) , business activities of Japanese companies possessing overseas subsidiaries and market potential in East Asian countries, we selected 8 countries; the Republic of Korea, the People's Republic of China, Malaysia, Singapore, the Philippines, Indonesia, Thailand, and Vietnam. For Indonesia, Thailand, and Vietnam, however, the investigation could not be fully conducted because it took much time to collect information in English. If possible, these countries are to be continuously investigated in next fiscal year. Therefore, the countries actually covered by this investigation were five countries; Korea, China, Malaysia, Singapore and the Philippines.
2.2 Food(s) covered by the Investigation： When designing the investigation program, the first pilot study covered instant noodles, carbonated drinks and prepared frozen foods which were considered to be relatively common in the region. For food additives, the information was collected just for future program.
2.3 Methods of the Investigation： This project was conducted by International Life Sciences Institute (ILSI Japan) with cooperation of ILSI's international network, namely ILSI Korea, ILSI Focal Point in China and ILSI Southeast Asia Region (ASEAN countries). Practically, the Investigation was conducted under the following procedures: (1) ILSI Japan designed the investigation program and prepared investigation forms to describe standards for the foods covered by the investigation. (2) ILSI Japan sent the investigation program and forms to ILSI branch offices in target countries. The investigation forms might be modified according to conditions in the target country. The results were filled in the investigation forms. 2 (3) ILSI Japan compiled and analyzed the data. (4) ILSI Japan convened a workshop with persons in charge of the investigation forms in the target countries to share the results.
2.4 Project team： ILSI Japan set up the project team within its "International Cooperation Committee", a body of ILSI Japan. The team consisted of members representing each food areas including noodle products, beverages, frozen foods and food additives. The team designed the program and proposed items of standards for the selected foods. These items were adjusted within cooperating ILSI branch offices (Korea, China and Southeast Asia) to be finally determined. The project team conducted the investigation with the help of ILSI international network, especially with the following ILSI branch offices. ILSI Japan branch: Japan ILSI Korea branch: Korea ILSI China branch: China (not including Hong Kong and Taiwan) ILSI Southeast Asian regions branches: Malaysia, Singapore, the Philippines
ILSI Japan International Cooperation Committee
ILSI Southeast Asian ILSI Korea ILSI China regions Person in charge Person in charge Person in charge
2.5 Schedule of the Investigation ： This proposed project was conducted according to the following schedule. Preliminary investigation and program design : June - August, 2009 Filling in the investigation forms : September - December. 2009 Collection and analyzing the data and extraction of future tasks:January-February, 2010 Workshop : March, 2010 Preparation of the report : March, 2010 Duration of the survey program : 10 months
3 3．The Investigation Results for Each Country
3.1 Commodity Standards developed by Codex Alimentarius Commission For definition contents of "Food Standards", Commodity Standards developed by Codex Alimentarius Commission1, which could be commonly accepted by member countries, were used in this investigation as standard.
3.1.1 Elaboration of Codex Commodity Standards Figure 3.1-1 shows relationship between Commodity Standards and General Standards in Codex.
Figure 3.1-1
Elaboration of Codex Commodity Standards*1
Format for Codex Endorsement by Commodity Standards General Subject Committee
Name of the Standard 2 Scope Food Additives (GSFA * ) Description Contaminant and Toxin (GSCTFF *3 ) Essential Composition Pesticide Residues (MRLs ) and Quality Factor Residues of Veterinary Drugs in Food (MRLs) Food Additives Contaminant Food Hygiene (GPFH *4 and other relevant Text) Hygiene Food Labelling (GSLPF *5 and other relevant Text) Weights and Measures Labelling Methods of Analysis and Sampling *6 Methods of Analysis and (RMAS and other relevant Text) Sampling
*1 Procedural Manual : Section III Elaboration of Codex Standards and Related Text *2 Codex Stan 192-1955 General Standard for Food Additives *3 Codex Stan 193-1995 General Standard for Contaminants and Toxins in Foods and Feeds *4 CAC/RCP1-1969 General Principles of Food Hygiene *5 Codex Stan 1-1985 General Standards for the Labelling of Prepackaged Foods *6 Recommended Methods of Analysis and Sampling
1 Codex Alimentarius Commission is an intergovernmental body established in 1962 by FAO (Food and Agriculture Organization of the United Nations) and WHO (World Health Organization) to implement the joint FAO/WHO Food Standards Programme. Its purpose is protecting the health of consumers and ensuring fair practices in the food trade through development of international food standards. Food standards developed by Codex Alimentarius Commission are intended to harmonize food standards worldwide under the multilateral trade agreement. http://www.codexalimentarius.net/web/index en.jsp 4 Codex Alimentarius Commission has two types of functionally classified committees; Commodity Committees which deal with Commodity Standards, and General Subject Committees which deal with general subjects horizontally applied to overall foods. Standards developed by the Commodity Committee should be reviewed for overall foods and be approved by General Subject Committees. For the format for commodity standards, requirements for description of items consisting standards, relations to General Subject Committees, method of elaboration of Commodity Standards is defined in detail in Codex Procedural Manual2.
3.1.2 Codex Commodity Standards As of July 2009, Codex Alimentarius Commission defined commodity standards for 200 food items presented in Table 3.1-2. Table 3.1-2 is relatively inconvenient to overview the status of each standard against overall standards since standard numbers in the table were assigned generally according to the year of issued in the original version. On the other hand, ANNEX B in General Standards for Food Additives3 (GSFA) presents Food Category System (FCS) which is used to develop standards for use of food additives and describes individual category items. ANNEX C provides cross-reference list between the FCS and developed commodity food standards. These are more useful to overview the overall standards. Table 3.1-2 List of Codex Commodity Standard
Stan. Year of Standard for Canned Title 37 1981 No. adoption Shrimps or Prawns Standard for Edible Fungi General Standard for the 38 1981 1 Labelling of Prepackaged 1985 and Fungus Products Foods Standard for Dried Edible Standard for Canned 39 1981 3 1981 Fungi Salmon Standard for Fresh Fungus 40R 1981 12 Standard for Honey 1981 "Chanterelle" Standard for Preserved Standard for Quick Frozen 13 1981 41 1981 Tomatoes Peas Standard for Canned Standard for Canned 17 1981 42 1981 Applesauce Pineapple Standard for Quick Frozen Standard for Edible Fats and 52 1981 19 Oils not Covered by 1981 Strawberries Individual Standards Standard for Special Dietary 53 Foods with Low-Sodium 1981 Standard for Olive Oils and 33 1981 Content Olive Pomace Oils Standard for Canned 55 1981 Standard for Quick Frozen Mushrooms 36 Finfish, Eviscerated or 1981 Uneviscerated
2ftp://ftp.fao.org/codex/Publications/ProcManuals/Manual_19e.pdf 3http://www.codexalimentarius.net/gsfaonline/CXS_192e.pdf 5 Standard for Processed Standard for Cocoa powders 57 1981 Tomato Concentrates 105 (cocoas) and dry mixtures of 1981 Standard for Canned cocoa and sugars 60 1981 Raspberries General Standard for 106 1983 61 Standard for Canned Pears 1985 Irradiated Foods Standard for Canned General Standard for the 62 1981 Strawberries 107 Labelling of Food Additives 1981 66 Standard for Table Olives 1981 when sold as such Standard for Natural Mineral 67 Standard for Raisins 1981 108 1981 Waters Standard for Quick Frozen 69 1981 Standard for Quick Frozen Raspberries 110 1981 Broccoli Standard for Canned Tuna Standard for Quick Frozen 70 1981 111 1981 and Bonito Cauliflower Standard for Infant Formula Standard for Quick Frozen 112 1981 and Formulas for Special Brussels Sprouts 72 1981 Medical Purposes Intended Standard for Quick Frozen 113 1981 for Infants Green and Wax Beans Standard for Canned Baby Standard for Quick Frozen 73 1981 114 1981 Foods French Fried Potatoes Standard for Pickled Standard for Processed 115 1981 74 Cereal-Based Foods for 1981 Cucumbers Standard for Bouillons and Infants and Young Children 117 1981 Consommés Standard for Quick Frozen Standard for Gluten-Free 75 1981 118 1981 Peaches Foods Standard for Quick Frozen 119 Standard for Canned Finfish 1981 76 1981 Bilberries 130 Standard for Dried Apricots 1981 Standard for Quick Frozen Standard for Unshelled 77 1981 131 1981 Spinach Pistachio Nuts Standard for Canned Fruit Standard for Quick Frozen 78 1981 132 1981 Cocktail Whole Kernel Corn Standard for Quick Frozen 133 1981 86 Standard for Cocoa Butter 1981 Corn-on-the-Cob 87 Standard for Chocolate 1981 Standard for Quick Frozen 140 1983 88 Standard for Corned Beef 1981 Carrots Standard for Cocoa (Cacao) 89 Standard for Luncheon Meat 1981 141 Mass (Cocoa/Chocolate 1983 Standard for Canned Crab Liquor) and Cocoa Cake 90 1981 Meat 143 Standard for Dates 1985 Standard for Quick Frozen Standard for Canned 92 1981 Shrimps or Prawns 145 Chestnuts and Chestnut 1985 Standard for Sardines and Purée 94 1981 Standard for Labelling of Sardine-Type Products and Claims for Prepackaged Standard for Quick Frozen 146 1985 95 1981 Foods for Special Dietary Lobsters Use Standard for Cooked Cured Standard for Food Grade 96 1981 150 1985 Ham Salt 151 Standard for Gari 1985 Standard for Cooked Cured 97 1981 Pork Shoulder 152 Standard for Wheat Flour 1985 Standard for Cooked Cured 153 Standard for Maize (Corn) 1985 98 1981 Standard for Whole Maize Chopped Meat 154 1985 Standard for Canned (Corn) Meal 99 1981 Standard for Degermed Tropical Fruit Salad 155 Maize (Corn) Meal and 1985 Standard for Quick Frozen 103 1981 Maize (Corn) Grits Blueberries Standard for Follow-up 156 1987 Standard for Quick Frozen formula 104 1981 Standard for Canned Leek 159 1987 Mangoes
6 Standard for Mango Standard for Wheat and 160 1987 199 1995 Chutney Durum Wheat Standard for Wheat Protein 163 1987 200 Standard for Peanuts 1995 Products 201 Standard for Oats 1995 Standard for Quick Frozen Blocks of Fish Fillets, 202 Standard for Couscous 1995 165 Minced Fish Flesh and 1989 Standard for Formula Foods Mixtures of Fillets and 203 for Use in Very Low Energy 1995 Minced Fish Flesh Diets for Weight Reduction Standard for Quick Frozen 204 Standard for Mangosteens 1997 Fish Sticks (Fish Fingers), 166 1989 Fish Portions and Fish 205 Standard for Bananas 1997 General Standard for Use of Fillets - Breaded or in Batter 206 1999 Standard for Salted Fish and Dairy Terms Standard for Milk Powders 167 Dried Salted Fish of the 1989 207 1999 Gadidae Family of Fishes and Cream Powder Standard for Cheeses in Standard for Whole and 208 1999 169 Decorticated Pearl Millet 1989 Brine (Group Standard) Grains Standard for Named 210 1999 Standard for Pearl Millet 170 1989 Vegetable Oils Flour Standard for Named Animal 211 1999 171 Standard for Certain Pulses 1989 Fats Standard for Sorghum 212 Standard for Sugars 1999 172 1989 Grains 213 Standard for Limes 1999 173 Standard for Sorghum Flour 1989 Standard for Pummelos 214 1999 General Standard for (Citrus grandi) 174 1989 Vegetable Protein Products 215 Standard for Guavas 1999 Standard for Soy Protein 175 1989 216 Standard for Chayotes 1999 Products Standard for Edible Cassava 217 Standard for Mexican Limes 1999 176 1989 Flour 218 Standard for Ginger 1999 Standard for Grated Standard for Grapefruits 177 1991 219 1999 Desiccated Coconut (Citrus paradisi) Standard for Durum Wheat 220 Standard for Longans 1999 178 Semolina and Durum Wheat 1991 Group Standard for Flour 221 Unripened Cheese including 2001 Standard for Labelling of Fresh Cheese 180 and Claims for Foods for 1991 Standard for Crackers from Special Medical Purposes Marine and Freshwater Fish, Standard for Formula Foods 222 2001 Crustaceans and Molluscan 181 for Use in Weight Control 1991 Shellfish Diets 223 Standard for Kimchi 2001 182 Standard for Pineapple 1993 224 Standard for Tannia 2001 183 Standard for Papaya 1993 225 Standard for Asparagus 2001 184 Standard for Mangoes 1993 Standard for Cape 226 2001 185 Standard for Nopal 1993 Gooseberry 186 Standard for Prickly Pear 1993 General Standard for Bottled/Packaged Drinking 187 Standard for Carambola 1993 227 2001 Waters (Other Than Natural 188 Standard for Baby Corn 1993 Mineral Waters) Standard for Dried Shark General Methods of 189 1993 228 2001 Fins Analysis for Contaminants General Standard for Quick Analysis of Pesticide 190 1995 Frozen Fish Fillets 229 Residues: Recommended Standard for Quick Frozen Methods 191 1995 Raw Squid General Codex Methods for General Standard for Food 231 the Detection of Irradiated 2001 192 1995 Additives Foods General Standard for Recommended Methods of 234 1999 193 Contaminants and Toxins in 1995 Analysis and Sampling Food and Feed Standard for Boiled Dried 236 2003 196 Standard for Litchi 1995 Salted Anchovies 197 Standard for Avocado 1995 237 Standard for Pitahayas 2003 198 Standard for Rice 1995 238 Standard for Sweet Cassava 2003
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General Methods of 239 2003 272 Standard for Provolone 1968 Analysis for Food Additives Standard for Cottage Standard for Aqueous 273 Cheese incl. Creamed 1968 240 Coconut Products: Coconut 2003 Cottage Cheese Milk and Coconut Cream 274 Standard for Coulommiers 1969 Standard for Canned 241 2003 Bamboo Shoots 275 Standard for Cream Cheese 1973 Standard for Canned Stone 242 2003 276 Standard for Camembert 1973 Fruits Standard for Fermented 277 Standard for Brie 1973 243 2003 Standard for Extra Hard Milks 278 1978 Standard for Salted Atlantic Grating Cheese 244 2004 Herring and Salted Sprat 279 Standard for Butter 1971 Standard for Milkfat 245 Standard for Oranges 2004 280 1973 Products 246 Standard for Rambutan 2005 Standard for Evaporated 281 1971 General Standard for Fruit 247 2005 Milks Juices and Nectars Standard for Sweetened 282 1971 249 Standard for Instant Noodles 2006 Condensed Milks General Standard for Standard for a Blend of 283 1978 250 Evaporated Skimmed Milk 2006 Cheese and Vegetable Fat 284 Standard for Whey Cheeses 1971 Standard for a Blend of General Standard for Skimmed Milk and Named Variety Process(ed) 251 2006 285 1978 Vegetable Fat in Powdered Cheese and Spreadable Form Process(ed) Cheese Standard for a Blend of Standard for Process(ed) Sweetened Condensed 252 2006 286 Cheese and Spreadable 1978 Skimmed Milk and Process(ed) Cheese Vegetable Fat Standard for Process(ed) Standard for Dairy Fat 253 2006 Cheese Preparations Spreads 287 (Process(ed) Cheese Food 1978 Standard for Certain 254 2007 and Process(ed) Cheese Canned Citrus Fruits Spread) Standard for Cream and 255 Standard for Table Grapes 2007 288 1976 Standard for Fat Spreads Prepared Creams 256 2007 and Blended Spreads 289 Standard for Whey Powders 1995 Regional Standard for Standard for Edible Casein 257R 2007 290 1995 Canned Humus with Tehena Products Regional Standard for Standard for Live and Raw 258R 2007 292 2008 Canned Foul Medames Bivalve Molluscs Regional Standard for 293 Standard for Tomatoes 2008 259R 2007 Tehena Regional Standard for 294R 2009 Standard for Pickled Fruits Gochujang 260 2007 and Vegetables Regional Standard for 295R 2009 262 Standard for Mozzarella 2007 Ginseng Products Standard for Jams, Jellies 263 Standard for Cheddar 1966 296 2009 and Marmalades 264 Standard for Danbo 1966 Standard for Certain 297 2009 265 Standard for Edam 1966 Canned Vegetables 266 Standard for Gouda 1966 Regional Standard for 298R 2009 267 Standard for Havarti 1966 Fermented Soybean Paste 268 Standard for Samsoe 1966 269 Standard for Emmental 1967 270 Standard for Tilsiter 1968 271 Standard for Saint-Paulin 1968
Category items in ANNEX B are shown in Table 3.1-3 and Table 3.1-4 presents cross-reference list in ANNEX C.
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Table 3.1-3 ANNEX B: Food Category System
01.0 Dairy products, excluding products of food category 02.0 01.1 Milk and dairy-based drinks 01.1.1 Milk and butter milk 01.1.1.1 Milk, including sterilized and UHT goats milk 01.1.1.2 Butter milk (plain) 01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) 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 Not heat-treated after fermentation 01.2.1.2 Heat-treated after fermentation 01.2.2 Renneted milk 01.3 Condensed milk (plain) and analogues 01.3.1 Condensed milk (plain) 01.3.2 Beverage whiteners 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(plain) 01.5.1 Milk and cream powder 01.5.2 Milk and cream powder analogues 01.6 Cheese and analogues 01.6.1 Unripened cheese 01.6.2 Ripened cheese 01.6.2.1 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 cream, ice milk, pudding, fruit or flavoured yoghurt) 01.8 Whey and whey products, excluding whey cheese 01.8.1 Liquid whey and whey products, excluding whey cheese 01.8.2 Dried whey and whey products, excluding whey cheese 02.0 Fats and oils, and fat emulsions 02.1 Fats and oils essentially free from water 02.1.1 Butter oil, anhydrous milkfat, ghee 02.1.2 Vegetable oils and fats 02.1.3 Lard, tallow, fish oil, and other animal fats 02.2 Fat emulsions mainly of type water-in-oil 02.2.1 Butter 02.2.2 Fat spreads, dairy fat spreads and blended spreads 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions 02.4 Fat based desserts excluding dairy-based dessert products of food category 01.7 03.0 Edible ices, including sherbet and sorbet
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04.0 Fruits and vegetables (including mushrooms and fungi, root & 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, including 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 fruit 04.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and seaweeds, and aloe vera), seaweeds, and nuts and seeds 04.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 04.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds, and nuts and seeds 04.2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 04.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 04.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soy sauce 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),and seaweeds 04.2.2.5 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nut and seed purees and spreads (e.g., peanut butter) 04.2.2.6 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nut and seed pulps and preparations (e.g., vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
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04.2.2.7 Fermented vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds 05.0 Confectionery 05.01 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 speads, including 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 05.2.1 Hard candy 05.2.2 Soft candy 05.2.3 Nougats and marzipans 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, derived from cereal grains, 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 (including soybean powder) 06.2.1 Flours 06.2.2 Starches 06.3 Breakfast cereals, including rolled oats 06.4 Pastas and noodle and like products (e.g., rice paper, rice vermicelli, soybean pastas and noodles) 06.4.1 Fresh pastas and noodles and like products 06.4.2 Dried pastas and noodles and like products 06.4.3 Pre-cooked pastas and noodles and like products 06.5 Cereals 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 Pre-cooked or processed rice products, including rice cake (Oriental type only) 06.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9) 06.8.1 Soybean-based beverages 06.8.2 Soybean-based beverage film 06.8.3 Soybean curd (tofu) 06.8.4 Semi-dehydrated soybean curd 06.8.4.1 Thick gravy-stewed semi-dehydrated soybean curd 06.8.4.2 Deep fried semi-dehydrated soybean curd 06.8.4.3 Semi-dehydrated soybean curd, other than food categories 06.8.4.1 and 06.8.4.2 06.8.5 Dehydrated soybean curd (kori tofu) 06.8.6 Fermented soybean (e.g., natto, tempe) 06.8.7 Fermented soybean curd 06.8.8 Other soybean protein products 07.0 Bakery wares 07.1 Bread and ordinary bakery wares 07.1.1 Breads and rolls 07.1.1.1 Yeast-leavened breads and specialty breads 07.1.1.2 Soda breads 07.1.2 Crackers, excluding sweet crackers 07.1.3 Other ordinary bakery products (e.g., bagels, pita, English muffins) 07.1.4 Breads-type products, including bread stuffing and bread
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crumbs 07.1.5 Steamed breads and buns 07.1.6 Mixes for breads and ordinary bakery wares 07.2 Fine bakery wares (sweet, salty, savoury) and mixes 07.2.1 Cakes, cookies, and pies (e.g., fruit-filled or custared 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 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,
12
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, incl. 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 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 sugar 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 syrup, 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 and substitutes 12.1.1 Salt 12.1.2 Salt substitute 12.2 Herbs, spices, seasonings, and condiments (e.g., seasoning for instant noodles) 12.2.1 Herbs 12.2.2 Spices 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 broth 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., fish sauce) 12.7 Salads (e.g., macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories of 04.2.2.5 and 05.1.3 12.8 Yeast and like products 12.9 Soybean-based seasonings and condiments 12.9.1 Fermented soybean paste (e.g., miso)
13
12.9.2 Soybean sauce 12.9.2.1 Fermented soybean sauce 12.9.2.2 Non-fermented soybean sauce 12.9.2.3 Other soybean sauces 12.1 Protein products other than from soybeans 13.0 Foodstuffs intended for particular nutritional uses 13.1 Infant formulae, follow-on formulae, and formulae for special medical purposes for infants 13.1.1 Infant formulae 13.1.2 Follow-up formulae 13.1.3 Formulae for special medical purposes for infants 13.2 Complementary foods for infants and young children 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) 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 and 13.6 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 Fruit juice 14.1.2.2 Vegetable juice 14.1.2.3 Concentrates for fruit juice 14.1.2.4 Concentrates for vegetable juice 14.1.3 Fruit and vegetable nectars 14.1.3.1 Fruit nectar 14.1.3.2 Vegetable nectar 14.1.3.3 Concentrates for fruit nectar 14.1.3.4 Concentrates for vegetable nectar 14.1.4 Water-based flavoured drinks, including“sport”, “energy”, or “electrolyte” drinks and particulated drinks 14.1.4.1 Carbonated water-based flavoured drinks 14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades 14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding coccoa 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 grape wine 14.2.3.2 Sparkling and semi-sparkling grape wine 14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine 14.2.4 Wine (other than grape) 14.2.5 Mead 14.2.6 Distilled spirituous beverage 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.
By Japan Food Additives Association
14
Table 3.1-4 ANNEX C: Cross-Reference List
Food Stan. 01.6.2.1 Emmental 269-1967 Title Cat.No. No. 01.6.2.1 Tilsiter 270-1968 Fermented Milks 01.2.1 243-2003 01.6.2.1 Saint Paulin 271-1968 (plain) Fermented Milks 01.6.2.1 Provolone 272-1968 01.2.1.1 (plain, non-heat 243-2003 01.6.2.1 Coulommiers 274-1969 treated) Fermented Milks 01.6.2.1 Camembert 276-1973 01.2.1.2 243-2003 (plain, heat treated) 01.6.2.1 Brie 277-1973 01.3.1 Evaporated milks 281-1971 Extra Hard Grating 01.6.2.1 278-1978 Sweetened Cheese 01.3.1 282-1971 Condensed Milks Cheese (ripened, Blend of Evaporated 01.6.2.1 including mould 283-1978 01.3.2 Skimmed Milk and 250-2006 ripened) Whey Cheeses (whey Vegetable Fat 01.6.3 284-1971 Blend of Sweetened cheese) 01.3.2 Condensed Milk and 252-2006 Named Variety Process(ed) Cheese Vegetable Fat 01.6.4 285-1978 Cream and Prepared and Spreadable Creams (reconstituted Process(ed) Cheese 01.4.1 cream, recombined 288-1976 Process(ed) Cheese cream,prepackaged 01.6.4 and Spreadable 286-1978 liquid cream) Process(ed) Cheese Cream and Prepared Process(ed) Cheese Creams (whipping Preparations cream, cream 01.6.4 (Process(ed) Cheese 287-1978 01.4.2 288-1976 packaged under Food and Process(ed) pressure, whipped Cheese Spread) Whey Cheeses (whey cream) 01.6.6 284-1971 Cream and Prepared protein cheese) Creams (fermented Fermented Milks 01.4.3 288-1976 (flavoured, heat cream, acidified 01.7 243-2003 cream) treated and non-heat Milk Powders and treated) 01.5.1 207-1999 Cream Powders 01.8.2 Whey powders 289-1995 Edible Casein 01.5.1 290-1995 Edible Fats and Oils Products Not Covered by 02.1 019-1981 Blend of Skimmed Individual Standards 01.5.2 Milk and Vegetable 251-2006 (General Standard) Fat in Powdered Form 02.1.1 Milkfat Products 280-1973 Unripened Cheese, 01.6.1 including Fresh 221-2001 02.1.2 Named Vegetable Oils 210-1999 Cheese Olive Oil, Virgin and 01.6.1 Mozzarella 262-2007 Refined, and Refined 02.1.2 Olive Pomace Oil, 033-1981 01.6.1 Cottage Cheese 273-1968 Olive Oils and Olive Cream Cheese 01.6.1 275-1973 Pomace Oils (Rahmfrischkäse) Cheese (unripened, 02.1.3 Named Animal Fats 211-1999 including fresh 02.2.1 Butter 279-1971 01.6.1 cheese) - See also 283-1978 02.2.2 Dairy Fat Spreads 253-2006 CODEX STAN Fat Spreads and 221-2001 02.2.2 256-2007 Blended Spreads 01.6.2.1 Cheeses in Brine 208-1999 04.1.1.1 Dates (fresh) 143-1985 01.6.2.1 Cheddar 263-1966 04.1.1.1 Pineapple 182-1993 01.6.2.1 Danbo 264-1966 04.1.1.1 Papaya 183-1993 01.6.2.1 Edam 265-1966 04.1.1.1 Mango 184-1993 01.6.2.1 Gouda 266-1966 04.1.1.1 Carambola 187-1993 01.6.2.1 Havarti 267-1966 04.1.1.1 Litchi 196-1995 01.6.2.1 Samsoe 268-1966
15
04.1.1.1 Mangosteens 204-1997 Edible Fungi and 04.1.1.1 Bananas 205-1997 04.2.1.1 Fungi Products (edible 038-1981 fungi) 04.1.1.1 Limes 213-1999 Fresh Fungus 04.2.1.1 040-1981 04.1.1.1 Pumelos (Citrus grandi) 214-1999 "Chanterelle" 04.1.1.1 Guavas 215-1999 Unshelled Pistachio 04.2.1.1 131-1981 04.1.1.1 Chayotes 216-1999 Nuts 04.2.1.1 Certain Pulses 171-1989 04.1.1.1 Mexican Limes 217-1999 04.2.1.1 Nopal 185-1993 Grapefruits (Citrus 04.1.1.1 219-1999 paradisi) 04.2.1.1 Prickly pear 186-1993 04.1.1.1 Longans 220-1999 04.2.1.1 Baby Corn 188-1993 04.1.1.1 Cape Gooseberry 226-2001 04.2.1.1 Avocado 197-1995 04.1.1.1 Pitahayas 237-2003 04.2.1.1 Peanuts 200-1995 04.1.1.1 Oranges 245-2004 04.2.1.1 Ginger 218-1999 04.1.1.1 Rambutan 246-2005 04.2.1.1 Tannia 224-2001 04.1.1.1 Table Grapes 255-2007 04.2.1.1 Asparagus 225-2001 04.1.1.2 Dates (coated) 143-1985 04.2.1.1 Sweet Cassava 238-2003 Quick Frozen 04.2.1.1 Tomatoes 293-2008 04.1.2.1 052-1981 Strawberries Edible Fungi and Quick Frozen 04.2.2 Fungi Products 038-1981 04.1.2.1 069-1981 Raspberries (fungus products) Quick Frozen Edible Fungi and 04.1.2.1 075-1981 04.2.2.1 Fungi Products (quick 038-1981 Peaches frozen) Quick Frozen 04.1.2.1 076-1981 04.2.2.1 Quick Frozen Peas 041-1981 Bilberries 04.2.2.1 Quick Frozen Spinach 077-1981 Quick Frozen 04.1.2.1 103-1981 Blueberries 04.2.2.1 Quick Frozen Leek 104-1981 04.1.2.2 Raisins 067-1981 04.2.2.1 Quick Frozen Broccoli 110-1981 Quick Frozen 04.1.2.2 Dried Apricots 130-1981 04.2.2.1 111-1981 Grated Desiccated Cauliflower 04.1.2.2 177-1991 Quick Frozen Brussels Coconut 04.2.2.1 112-1981 Sprouts Pickled Fruits and Quick Frozen Green 04.1.2.3 Vegetables (pickled 260-2007 04.2.2.1 113-1981 Beans and Wax fruits) Quick Frozen 04.2.2.1 114-1981 04.1.2.4 Canned Applesauce 017-1981 French-Fried Potatoes 04.1.2.4 Canned Pineapple 042-1981 Quick Frozen Whole 04.2.2.1 132-1981 04.1.2.4 Canned Raspberries 060-1981 Kernel Corn Quick Frozen 04.1.2.4 Canned Pears 061-1985 04.2.2.1 133-1981 Corn-on-the-Cob 04.1.2.4 Canned Strawberries 062-1987 04.2.2.1 Quick Frozen Carrots 140-1983 04.1.2.4 Canned Fruit Cocktail 078-1981 Edible Fungi and Canned Tropical Fruit 04.1.2.4 099-1981 Fungi Products (incl. Salad 04.2.2.2 freeze dried, fungus 038-1981 04.1.2.4 Canned Mangoes 159-1987 grits and fungus 04.1.2.4 Canned Stone Fruits 242-2003 powder) Certain Canned Citrus 04.2.2.2 Dried Edible Fungi 039-1981 04.1.2.4 254-2007 Fruits Ginseng Products Jams, Jellies and (Regional Standard) 04.1.2.5 296-2009 Marmalades 04.2.2.2 (dried ginseng, dried 295R-2009 raw ginseng, dried 04.1.2.6 Mango Chutney 160-1987 steamed ginseng) Aqueous Coconut Edible Fungi and Products (coconut Fungi Products 04.1.2.8 240-2003 04.2.2.3 038-1981 milk and coconut (salted, pickled or in cream) vegetable oil) Pickled Fruits and 04.2.2.3 Table Olives 066-1981 04.1.2.10 Vegetables 260-2007 04.2.2.3 Pickled Cucumbers 115-1981 (fermented fruits) 16
(Cucumber Pickles) Millet Grains Pickled Fruits and 06.1 Sorghum Grains 172-1989 04.2.2.3 Vegetables (pickled 260-2007 vegetables) 06.1 Rice 198-1995 Wheat and Durum 04.2.2.4 Preserved Tomatoes 013-1981 06.1 199-1995 Wheat Edible Fungi and 04.2.2.4 Fungi Products 038-1981 06.1 Oats 201-1995 (sterilized) 06.1 Couscous 202-1995 04.2.2.4 Canned Mushrooms 055-1981 06.2.1 Wheat Flour 152-1985 Canned Chestnuts Whole Maize (Corn) 06.2.1 154-1985 04.2.2.4 and Canned Chestnut 145-1985 Meal Puree Degermed Maize Canned Bamboo 04.2.2.4 241-2003 06.2.1 (Corn) Meal and 155-1985 Shoots Maize (Corn) Grits Canned Humus with 06.2.1 Pearl Millet Flour 170-1989 04.2.2.4 Tehena (Regional 257R-2007 Standard) 06.2.1 Sorghum Flour 173-1989 Canned Foul 06.2.1 Edible Cassava Flour 176-1989 04.2.2.4 Medames (Regional 258R-2007 Durum Wheat Standard) 06.2.1 Semolina and Durum 178-1991 Certain Canned 04.2.2.4 297-2009 Wheat Flour Vegetables Processed Tomato 06.4.3 Instant Noodles 249-2006 04.2.2.5 Concentrates (tomato 057-1981 06.8.8 Soy Protein Products 175-1989 puree) 08.2.2 Cooked Cured Ham 096-1981 Edible Fungi and Fungi Products Cooked Cured Pork 04.2.2.6 038-1981 08.2.2 097-1981 (concentrate, dried Shoulder concentrate or extract) 08.3.2 Canned Corned Beef 088-1981 Processed Tomato 08.3.2 Luncheon Meat 089-1981 04.2.2.6 Concentrates (tomato 057-1981 Cooked Cured 08.3.2 098-1981 paste) Chopped Meat Tehena (Regional Quick Frozen Raw 04.2.2.6 259R-2007 09.1.2 191-1995 Standard) Squid Ginseng Products Raw and Live Bivalve 09.1.2 292-2008 (Regional Standard) Molluscs (live) (ginseng extract, raw 04.2.2.6 295R-2009 Raw and Live Bivalve ginseng extract, 09.1.2 Molluscs (raw, chilled 292-2008 steamed ginseng shucked) extract) Quick-Frozen Finfish, Edible Fungi and 09.2.1 Uneviscerated and 036-1981 04.2.2.7 Fungi Products 038-1981 Eviscerated (fermented) Quick Frozen Shrimps 09.2.1 092-1981 04.2.2.7 Gari 151-1985 or Prawns 04.2.2.7 Kimchi 223-2001 09.2.1 Quick Frozen Lobsters 095-1981 Pickled Fruits and Quick Frozen Blocks Vegetables of Fish Fillets, Minced 04.2.2.7 260-2007 (fermented 09.2.1 Fish Flesh and 165-1989 vegetables) Mixtures of Fillets and Gochujang (Regional Minced Fish Flesh 04.2.2.7 294R-2009 Quick Frozen Fish Standard) 09.2.1 190-1995 Cocoa Powders Fillets (Cocoa) and Dry Raw and Live Bivalve 05.1.1 105-1981 09.2.1 292-2008 Mixtures of Cocoa and Molluscs (raw, frozen) Sugar Quick Frozen Fish Cocoa (Cacao) Mass Sticks (Fish Fingers), (Cocoa/Chocolate 09.2.2 Fish Portions and Fish 166-1989 05.1.1 141-1983 Liquor) and Cocoa Fillets -Breaded and in Cake Batter Salted Fish and Dried 05.1.3 Cocoa Butters 086-1981 Salted Fish of the Chocolate and 09.2.5 167-1989 05.1.4 087-1981 Gadidae Family of Chocolate Products Fishes 06.1 Maize (Corn) 153-1985 09.2.5 Dried Shark Fins 189-1993 Whole and 06.1 169-1989 Decorticated Pearl 17
Crackers from Marine Special Dietary Foods and Freshwater Fish, 09.2.5 222-2001 with Low-Sodium Crustaceans and Content, including salt 13.0 053-1981 Molluscan Shellfish substitutes(special Boiled Dried Salted 09.2.5 236-2003 dietary foods with low Anchovies sodium content) Salted Atlantic Herring 09.2.5 244-2004 and Salted Sprat 0 Infant Formula and Canned Shrimps or Formula for Special 09.4 037-1981 Prawns 13.1.1 Dietary Purposes 072-1981 09.4 Canned Salmon 003-1981 Intended for Infants (infant formula) Canned Tuna and 09.4 070-1981 Bonito 13.1.2 Follow-Up Formula 156-1987 09.4 Canned Crab Meat 090-1981 Infant formula and Formula for Special Canned Sardines and Dietary Purposes 09.4 Sardine-Type 094-1981 Products 13.1.3 Intended for Infants 072-1981 (formula for special 09.4 Canned Finfish 119-1981 dietary purposes Sugars (white sugar, intended for infants) dextrose anhydrous, 11.1.1 dextrose 212-1999 13.2 Canned Baby Foods 073-1981 monohydrate, Processed Cereal-Based Foods fructose) 13.2 074-1981 Sugars (powdered for Infants and 11.1.2 sugar and powdered 212-1999 Children dextrose) Foods for Special Dietary Use for Sugars (glucose 13.3 118-1981 syrup, dried glucose, Persons Intolerant to 11.1.3 soft white sugar, 212-1999 Gluten brown sugar, raw cane Formula Foods for sugar) 13.4 Use in Weight Control 181-1991 11.1.4 Sugars (lactose) 212-1999 Diets Formula Foods for Sugars (plantation or 11.1.5 212-1999 Use in Very Low white mill sugar) 13.4 203-1995 Energy Diets for 11.5 Honey 012-1981 Weight Reduction Wheat Protein Natural Mineral 14.1.1.1 108-1981 12.1 Products, Including 163-1987 Waters Wheat Gluten Bottled/Packaged Vegetable Protein Drinking Waters (other 12.1 174-1989 14.1.1.2 227-2001 Products than natural mineral 12.1.1 Food Grade Salt 150-1985 water) Fruit Juices and Special Dietary Foods 14.1.2.1 247-2005 Nectars (fruit juices) with Low-Sodium Fruit Juices and 12.1.2 Content, including salt 053-1981 14.1.2.3 Nectars (concentrates 247-2005 substitutes (salt for fruit juice) substitutes) Fruit Juices and 14.1.3.1 247-2005 Bouillon and Nectars (fruit nectars) 12.5 117-1981 Consommés Fruit Juices and Fermented Soybean 14.1.3.3 Nectars (concentrates 247-2005 12.9.1 Paste (Regional 298R-2009 for fruit nectars) Standard)
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3.2 Japan
3.2.1 Summary Chart of relationship between food regulatory system and commodity food standards Summary chart of relationship between food regulation system and commodity food standards in Japan is shown in Figure 3.2-1 in a way that Codex Alimentarius Commission was presented in Figure 3.1-1. This section was prepared because it is important to introduce regulatory framework on foods in Japan for mutual understanding among member countries.
Figure 3.2-1
Japanese Commodity Standards Food Sanitation Act JAS*1 Law Name of the Standard Standards for Foodstuffs Quality Labelling Standard and Additives Scope for Processed Foods - 22 Specific Food Items - 48 Commodity Food Items Description Milk and Milk Products Essential Composition JAS Standard*2 Concerning Composition and Quality Factor - 55 Commodity Food Items Standards Food Additives - 35 Milk and milk products Ministry of Agriculture, Contaminant Forestry and Fisheries Ministry of Health, (MAFF) Labour and Welfare Hygiene （MHLW) Weights and Measures Measurement Act Ministry of Economy, Health Promotion Act Labelling Trade and Industry Food with Health Claims Methods of Analysis and -Nutrient Function Claims Sampling -Foods for Specified Health Act Against Unjustifiable Uses (FOSHU) Premiums and Misleading Food for Special Dietary Consumer Affairs Agency Representations Uses covers Fair Competition Code Nutrition Labeling Labelling Provision of - 45 Food & Liquor Items FSA and JAS CAA consulted by MHLW (CAA) Consumer Affairs Agency (CAA) Japan Fair Trade Commission (JFTC) *1 Law Concerning Standization and Proper Labelling of Agricultural and Forest Products *2 voluntary (other than organic foods) standard with the certification system to attach the JAS Mark *3 New governmental organization started in September 2009
3.2.2 Commodity Food Standards
3.2.2.1 The Law Concerning Standardization and Proper Labeling of Agricultural and Forestry Products The law consists of combination of "JAS Standards System" which is voluntary except for the JAS Standards for Organic Foods, and "the Quality Labeling Standards System" which mandate for quality labeling purposes including name of food, raw materials and place/country of origin.
(1) The Quality Labeling Standards System The Quality Labeling Standards System provides cross-category standards for 19 fresh foods, processed foods and genetically modified foods, and individual standards for 3 fresh foods and 48 processed foods (Table 3.2-1).
Table 3.2-1 Quality Labeling Standards （MAFF）2010.3 General Quality Labeling Standards Quality Labeling Standards for Fresh Foods Quality Labeling Standards for Processed Foods Quality Labeling Standards for Genetically Modified Foods Individual Quality Labeling Standards for Processed Foods Canned and Bottled products 25 Processes tomato potato 1 Canned and bottled agricultural products 26 Jams 2 Canned and bottled livestock products 27 Dried shiitake mushroom 3 Canned and bottled prepared foods Marine Products Beverages 28 Processed Uni (sea urchin) Uni –Aemono (mixture of sea urchin eggs 4 Fruits juice and fruit beverages 29 and marine products) 5 Carbonated drinks 30 Dried Wakame (undaria pinnatifida) 6 Soy milks 31 Salted Wakame 7 Carrot juice, Mixed carrot juice 32 Kezuribushi (shaved dried fish) Livestock and Fish Paste 33 Boiled and dried fishes 8 Bacons 34 Processed eel 9 Hams Seasoning 10 Pressed ham 35 Dressing and dressing type seasonings 11 Mixed pressed ham 36 Edible vinegar 12 Sausage 37 Flavored seasonings 13 Mixed sausage 38 Dehydrated soup 14 Chilled hamburg stake 39 Worcester sauces 15 Chilled meat ball 40 Shoyu(Soy sauce) 16 Fish ham, Fish sausage 41 Miso(soy bean paste) 17 Specially packed steamed fish paste 42 Tuyu(Dipping soup) for noodles 18 Flavored steamed fish paste Oil and Fat Cereal Products 43 Edible vegetable oils and fats 19 Dried noodles 44 Margarine 20 Instant Noodle Others 21 Macaroni products 45 Retortable pouched food 22 Kori Dofu (dried frozen soy curd) 46 Frozen vegetable product 23 Breads 47 Chilled Gyoza Agricultural and Forestry Products 48 Prepared frozen food 24 Pickled Agricultural products
(2) JAS Standards System JAS Standards mainly stipulate quality, composition, grade and usefulness for food, forest and agricultural products including silk and rush tatami facing. JAS Standards System is a certification system to bear JAS marks on the label through certification by Registered Certifying Bodies. Products should meet to JAS standards, standards for maintenance and quality control in manufacturing facility, performance of production process control etc. 20
As of March 2010, JAS Standards for food define 55 items in five areas (see Table 3.2-2).
Table 3.2-2 JAS Standards for Food (MAFF) 2010.3 General JAS> Seasoning Canned and Bottled Products 29 Dressings Canned and bottled agricultural 30 Fermented vinegar 1 products 2 Canned and bottled livestock products 31 Flavored seasonings 3 Canned and bottled marine products 32 Dehydrated soup Beverage 33 Worcester sauces 4 Fruits juice and fruit beverages 34 Shoyu (soy sauce) 5 Apple straight pure juice Oil and Fat 6 Carbonated drinks 35 Edible vegetable oils and fats 7 Soy milks 36 Refined lard 8 Carrot juice, Mixed carrot juice 37 Margarines Livestock products 38 Shortening 39 Edible refined and processed oils and 9 Bacon fats 10 Hams others 11 Pressed ham 40 Prepared frozen food 12 Sausage
21
Table 3.2-3 Specific Food Items in the Standards for Foodstuffs and Additives （MHLW）2010.3
1 Soft Drink Beverages 12 Boiled Octopus 2 Powdered Soft Drink Beverages 13 Boiled Crab 3 Crushed Ice 14 Fresh Fish and Shellfish to be Eaten Raw 4 Frozen Confections 15 Oysters to be Eaten Raw 5 Meats and Whale Meat (with the 16 Agar exemption of frozen whale meat eaten raw) 6 Edible Birds’ Eggs 17 Grains, Beans and Vegetables 7 Blood, Blood Corpuscles and Blood 18 Bean Jam or Further Processing Plasma 8 Meat Products 19 Soybean Curd (“tofu”) 9 Whale Meat Products 20 Instant Noodles 10 Fish-paste Products 21 Frozen Foods 11 Salmon Roe and Cod Roe (defined 22 Food Packed in Containers and as the ovaries of walleye or pollack Sterilized preserved in salt; hereinafter the by Pressurization and Heating same in this section
Note: 1.These standards are composed of ‘Standard for Component’, ‘Standard for Production’, ‘Standard for Storage’ 2.Details of Food Additives are available in English http://www.mhlw.go.jp/english/topics/foodsafety/foodadditives/index.html 3.Details of Agricultural Chemical Residues are available in English http://www.mhlw.go.jp/english/topics/foodsafety/positivelist060228/index.html
3.2.2.2 Food Sanitation Act and related regulations Food Sanitation Act stipulates matters related food safety including food additives, pesticide residues, contaminants and hygiene. (1) Standards for Foodstuffs and Additives (Notification of Ministry of Health and Welfare No. 370) Standards for Foodstuffs and Additives define standards for component, production and storage for 22 specific food items, in addition to general standards for component, production, processing and preparation, and storage for food (see Table 3.2-3). (2) Ministerial Ordinance Concerning Compositional Standards for Milk and Milk Products (Ordinance of Ministry of Health and Welfare No. 52) For milk and milk products, the ordinance specifically stipulates standards for component, production, storage and hygiene (see Table 3.2-4).
3.2.2.3 Fair Competition Code for Labeling of Food Items Fair Competition Code based on Act against Unjustifiable Premiums and Misleading Representations stipulates voluntary standards for labeling of food items for individual firms and industry associations (see Table 3.2-5), and is 22
Table 3.2-4 MilkMilk and and Milk Milk ProductsProducts ConcerningConcerning Composition Composition Standards Standards (MHLW) 2010.3 Raw Milk 18 Concentrated milk 1 Raw milk 19 Concentrated skimmed milk 2 Raw goat’s milk 20 Evaporated milk Drinking Liquid Milks and Milk drinks 21 Evaporated skimmed milk 3 Cow’s milk 22 Sweetened condensed milk 4 Special cow’s milk 23 Sweetened condensed skimmed milk 5 Pasteurized goat’s milk 24 Whole milk powder 6 Composition-controlled cow’s milk 25 Skimmed milk powder 7 Low fat cow’s milk 26 Cream powder 8 Nonfat cow’s milk 27 Whey powder 9 Processed milk 28 Whey powder protein concentrated Milk Products 29 Buttermilk powder 10 Cream 30 Sweetened milk powder 11 Butter 31 Formulated milk powder 12 Butter oil 32 Fermented milk 13 Processed cheese 33 Lactic acid bacteria drinks (nonfat milk solid not less than 3.0%) 14 Concentrated whey 34 Milk drinks 15 Ice cream 35 Lactic acid bacteria drinks (nonfat milk solid less than 3.0%) 16 Ice milk 17 Lacto ice
Table 3.2-5 Fair Competition Code for Labeling of Food Items (CAA/FTC) 2010.3
Milk and milk products 19 Instant noodles 1 Drinking milk 20 Miso (soy bean paste) Fermented milk, Lactic acid bacteria 2 beverage Confectionary Pasteurized lactic acid bacteria 21 3 beverage Biscuits Natural cheese, Processed cheese, 4 Cheese food 22 Chocolates 5 Ice creams 23 Food using chocolate Honeys 24 Chewing gum 6 Honeys 25 Souvenir for tourist 7 Royal jelly Seasoning Processed marine Products 26 Edible vinegar 8 Uni (sea urchin) foods 27 Synthetic lemon juice Karashi Mentaiko (spicy marinated 9 roe of pollack) 28 Margarines 10 Kezuribushi (shaved dried fish) 29 Dressings 11 Nori (laver) 30 Shoyu (soy sauce) Processed agricultural products 31 Table salt
Canned foods Beverages 12 13 Processed tomato 32 Fruit drinks Powdered Wasabi (Japanese 14 33 Coffee drinks horseradish) 15 Raw noodles 34 Regular coffee, instant coffee Moromi-su (vinegar drink from residue of 16 Kori-dofu (dried frozen soy curd) 35 rice brandy) 17 Soy milks Processed livestock 18 Packed bread 36 Ham, sausage 23 governed by Consumers Affairs Agency and the Fair Trade Commission. When their activities violate the code, penalty shall be imposed to their business activity. The Fair Trade Commission could take an action against even an outsider in accordance with social recognition of the code.
3.2.3 Case Study (comparison with Codex Standards) Standards for "Instant Noodles", "Carbonated Drinks" and "Prepared Frozen Foods" were selected and compared with Codex Standards. "Instant Noodles" are one of the noodles standardized in many East Asian countries. "Carbonated Drinks" is one of the common soft drinks. "Prepared Frozen Foods" are defined in detail by JAS system.
3.2.3.1 Instant Noodles Codex Commodity Standard for Instant Noodles was proposed by Japan and other Asian countries and adopted in 2006. Instant noodles are classified in 06.4.3 Pre-cooked pastas and noodles and like products in FCS (Food Category System) and this standard is a sole commodity standard in 06.4 category: Pastas, Noodles and like products. In Table 3.2-6, summaries of "Instant Noodles" were compared with Codex Commodity Standards, Quality Labeling Standards in JAS Law and JAS Standards.
3.2.3.2 Carbonated Soft Drinks In FCS, beverages are classified in 14.0:Beverages excluding dairy products, 14.1:Non-alcoholic beverages and 14.2:Alcoholic beverages. Codex Commodity Standards defined in 14.1 are only for 3 items; Natural Mineral Waters (Stan 108-1981), Bottled/Packaged Waters other than natural mineral waters (Stan 227-2005) and Fruit juice and Nectars (Stan 247-2005). Carbonated Drinks are fallen into 14.1.4.1:Carbonated water-based flavored drinks in 14.1.4:Water-based flavored drinks including sport drinks, energy drinks and electrolyte beverages. In Food Sanitation Act, Carbonated Drinks are included in wide-ranging "Soft Drinks" defined in specified food items. Quality Labeling Standard and JAS Standard for "Carbonated Drinks" are set in JAS System. Summaries are compared in Table 3.2-7.
3.2.3.3 Prepared Frozen Foods JAS Quality Labeling Standard defines that Prepared Frozen Foods are Frozen fried foods, Frozen Shaomai, Frozen Gyoza, Frozen Harumaki (spring rolls), 24
Frozen Hamburger Steaks, Frozen Meatballs, Frozen Fish hamburgers, Frozen Fishballs, Frozen Steamed Rice and Frozen noodles. Prepared Frozen Foods are defined as food filled into containers or food packaged. Quality labeling standard are defined in details including name of materials, their contents, and percentage of coating and wrapping material. Prepared Frozen Foods was selected for a case study because large amounts of their materials and processed products are being imported to Japan and they are foods in high demand. In Food Sanitation Act, Prepared Frozen Foods are included in wide-ranging Frozen Foods defined in specified food items and should follow microbiological criteria and storage standards. Twenty-three commodity standards for quick frozen foods (for example, vegetables, fruits, meat, fish and shellfish) are defined in Codex, while only one commodity standard for corresponding prepared frozen food in Japan (Quick frozen Fish Sticks (Fish fingers)), Fish portions and fish Fillets-Breaded in Batter (Stan 166-1989). Table 3.2-8 provides table for their comparison.
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Table 3.2-6 Case Study 1 Instant Noodles Food Sanitation Act JAS Law Codex Commodity Standard Standard for specific Quality Labelling JAS Standard Items Standard Name of the Instant Noodles Instant Noodles Instant Noodles Instant Noodles Standard CODEX STAN 249-2006 Scope ready for consumption after Fried noodles include raw type dehydration process……. Description Fried noodles, Non-fried noodles
Essential 3.1 Composition Acid value Wheat flower Moisture Composition and 3.1.1 Essential Ingredients not more than and/or buckwheat not more than Quality Factor 3.1.2 Optional Ingredients 3 mg KOH/g oil flower as the main 14.5% (non-fried) 3.2 Quality Criteria Peroxide value ingredients Acid value 3.2.1 Organoleptic not more than Add salt or lye not more than 3.2.2 Foreign Matter 30 meq/kg water 1.5 mg KOH/g oil 3.2.3 Analytical Requirement pH for Noodle Block 3.8-4.8 (non-fried) (a) Moisture Content maximum : fried 10% : non-fried 14% (b) Acid value maximum 2mg KOH/g oil Food Additives MRLs of GSFA Positive List (limited use) Contaminant MRLs of GSCTFF
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Food Sanitation Act JAS Law Codex Commodity Standard Standard for specific Quality Labelling JAS Standard Items Standard Hygiene 6. Containers or Packing Condition Storage Standard Container and Packing 7.1 General Principle of Food Hygiene Condition and other relevant Codex Text 7.2 Principle for the establishment and application of Microbiological Criteria for Foods Weights and Measures
Labelling 8.1 Name of the Food Specific Labeling JAS Mark 8.2 Labelling for “HALAL” Methods
Methods of Analysis 9.1 Sampling Acid value Moisture and Sampling 9.2 Determination of Moisture Peroxide value Acid value 9.3 Extraction of Oil from Instant pH Noodle 9.4 Determination of Acid Value * This Table does not contain details of standards regulated for all foodstuffs such as; • Quality Labelling Standard for Processed Foods ( JAS Law) • General Compositional Standard for Food; General Food Production Processing and Preparation Standards; General Food Storage Standards ( Food Sanitation Act)
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Table 3.2-7 Case Study 2 Carbonate Soft Drinks Food Sanitation Act JAS Law Standard for Specific Items Quality Labelling Standard JAS Standard Name of the Soft Drink Beverages Carbonated Soft Drinks Carbonated Soft Drinks Standard Scope Non-alcoholic (less than 1% alcohol) beverages, Water–based flavored drinks with Water–based flavored drinks with Description excluding lactic acid bacterial drinks, milk and milk added carbon dioxide, sweetener, added carbon dioxide, sweetener, drinks acidulant and others acidulant and others Must not be turbid (with some exception) Must have satisfactory tone of Must not contain any sediment or any solid foreign color matter (with some exception) Must have refreshing flavor Essential Must not contain detectable levels of arsenic, lead without off-taste and off-odor Composition or cadmium. The tin content must not exceed 150.0 Must not be turbid (with some and Quality ppm exception) Factor Tests for coliform bacilli must be negative Must carbon dioxide be Mineral water with a carbon dioxide pressure dissolved well and have fine inside of the container of not more than 98 kPa at bubbles sustainably 20 degree in Celsius , and that has not been No foreign matters Contaminant sterilized or disinfected, must test negative for Hygiene enterococci or green pus bacilli For beverages made for solely apple juices and/or Preservative: only sodium juiced fruit, the patulin content must not exceed benzoate and 0.050 ppm p-hydroxybenzoic acid allowed to use Production Standards Antioxidant: only L-ascorbic Food Additives Packaging Standards acid and sodium L-ascorbate Storage Standards allowed to use Emulsifier: only sucrose fatty acid ester and glycerin fatty acid ester allowed to use Weights and Must meet designated volume Measures appeared on the label Labelling Specific labelling methods JAS mark Tests for arsenic, lead, cadmium, tin, patulin, Gas volume Methods of coliform bacilli, enterococci or green pus bacilli Analysis and Tests for water used as raw material Sampling Standards and testing methods for implements, containers and packaging
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Table 3.2-8 Case Study 3 Prepared Frozen Foods JAS Quality Labelling Standard Prepared Frozen Foods (detail Items) Frozen fried foods Fried Fishes Fried Shrimps Fried Squids Fried Oysters Croquettes Product names are defined by Katuretu(fried main material contents, meat) limitation of alternative Frozen Shaumai material, percentage of Frozen Gyoza coatings, wrapping material Frozen Harumaki(spring etc. rolls) Frozen Hamburger steaks Frozen Meatballs Frozen Fish hamburgers Frozen Fishballs Frozen Steamed Rice Frozen Noodles
Standard for Foodstuff (Food Sanitation Act) Frozen Foods Standard for Components Bacterial count Coliform group (to be consumed ) without heating 100,000/g> Test negative after heating (heated before 100,000/g> Test negative freezing ) After heating (other than 2 above) 3,000,000/g> Test negative
Storage Standard must be below -15℃
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3.3 Korea
3.3.1 Acts and Regulations Related to Food Standards 3.3.1.1 Administrative authorities Administrative authorities in Korea shown in Table 3.3-1 are responsible for food administration in accordance with food categories and control items.
Table 3.3-1 Food Safety Control System in Korea1 Section Production Imported Domestic (Agriculture, Farming, Aquafarming) Agricultural MIFAFF KFDA Products Marine MIFAFF KFDA Products Livestock MIFAFF MIFAFF Products KFDA (Standards for Residual Harmful Substances) Bottled Ministry of Environment Mineral Waters Alcoholic National Tax Service Beverages KFDA (Standards for Residual Harmful Substances) School MEST Education Bureau Meals KFDA (Safety Management for Group Feeding Facilities except for School Feeding Facilities) MIFAFF：Ministry for Food, Agriculture, Forestry and Fisheries KFDA：Korea Food & Drug Administration MEST：Ministry of Education, Science and Technology
KFDA2 is a law-enforcement agency to promote the public health by ensuring the safety and efficacy of foods and pharmaceuticals, and to support the development of food and pharmaceutical industries. MIHWAF (Ministry of Health, Welfare and Family Affairs) 3 is responsible for policymaking and legislation related to food safety. Korean Fair Trade Commission (KFTC) and Korea Consumer Agency (KCA) are responsible for proper labeling and protecting consumers.
1Cherl-Ho Lee; 2009 ILSI BeSeTo Meeting on Food Safety: Report of the First Meeting in Seoul, Korea, 16p, 2009 2 KFDA ; Vision http://eng.kfda.go.kr/index.php（Accessed: 2010/03/16） 3 MIHWAF; Food Safety Management http://english.mw.go.kr/front_eng/jc/sjc0101mn.jsp?PAR_MENU_ID=1003&MENU_ID=10030101 （Accessed: 2010/03/16）
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Unlike in Japan, there is no independent body for risk assessment in Korea. As presented in Table 3.3-1, KFDA and MIFAFF have both functions of risk management and risk assessment as two separate groups in the organizations intending to help consistent management and communication based on scientific assessment.
3.3.1.2 Related Acts and Regulations Acts and regulations related to food include as follows; Food Sanitation Act, Health Functional Food Act, and Health Promotion Act set by MIHWAF; Monopoly Regulation, Fair Trade Act, and Fair Labeling and Advertizing Act set by Korea Fair Trade Commission; Consumer Protection Act covered by Korea Consumer Agency. Among these acts and regulations, Food Sanitation Act is mainly related to food standards. The Act and related rules in English version can be seen on the Web site of KFDA4. MIFAFF provides quality labeling standards for proper labeling of agricultural products, fisheries products and livestock products. Scopes for these products are as follows; ・Agricultural Quality Standards: All agricultural products other than processed products (to which Food Sanitation Act is applied ) ・Marine Quality Standards: All marine products including processed products (Disease Control Law of Marine Animals is applied to live marine animals and plants imported from third country) ・Livestock Quality Standards: Meat, milk, egg and their processed products Moreover, MIFAFF operates various quality certification systems for labeling and food safety. The systems and their marks are shown as follows. ・Specific labeling certification system: Good Agricultural Practices (105 items), organic processed foods, genetically modified foods
Good Agricultural Products Organic Processed foods Genetically Modified (GAP) Foods
4 KFDA ; Relevant Rule http://eng.kfda.go.kr/index.php（Accessed: 2010/03/19）
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・Safety Certification System: HACCP, Traceability (agricultural products, livestock products, marine products), Livestock Products Safety Management System, SafeQ
Agricultural Products Marine Products LPSMS SafeQ Traceability Traceability
3.3.2 Summary of Food Standards in Korea Figure 3.3-1 is shown to compare existing food standards in Korea to Codex Standards as below. Food Code defined by Food Sanitation Act is mandatory standards including 29 food items. While, Korean Industrial Standards (KS) developed by Ministry of Knowledge Economy, Agency for Technology and Standards (KATS) is a voluntary standard like JAS standard to obtain certification mark. There are also MIFAFF standards covering some processed food, however we focused on 29 food items in Food Code and KS standards for further investigation. Meanwhile, food Additive Code5 laying down specifications and their criteria for use (including analytical methods) is commonly applied to all food. Figure 3.3-1 Summary chart for food standard in Korea
Name of the Standard Quality Labeling Standards Food Sanitation Act Scope Agricultural Quality Standards Food Code - 29 Food Items Description Marine Quality Standards Food Additives Code Livestock Quality Standards Essential Composition and Quality Ministry of Health, Welfare Factor Ministry for Food, Agriculture, and Family Affairs Forestry and Fisheries （MIHWAF) Food Additives (MIFAFF)
Contaminant
Health Functional Food Act Hygiene (MIHWAF) Monopoly Regulation Weights and Measures & Fair Trade Act Fair labeling and Advertising Act
KS Standards Labeling Korea Fair Trade Commission Processed Agricultural Products Processed Marine Products Methods of Analysis and Sampling (KFTC) Processed Livestock Products
Korean Agency for Technology and Standards (KATS) Ministry of Knowledge Economy Health Promotion Act Consumer Protection Act Misleading Advertisement Korea Consumer Agency (KCA) （MIHWAF)
5KFDA:Korea Food Additive Code (http://fa.kfda.go.kr/foodadditivescode.html) (Accessed: 2010/03/19)
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3.3.2.1 Food Standards in Food Code Food Code defines the followings; (1) Methods for food production, processing, preparation, usage, storage, as well as specifications of food composition, which are stipulated in Article 7-3 of Food Sanitation Act, (2) materials and production method for apparatus, container and packaging stipulated in Article 9-1, and (3) labeling standards for foods, food additives, apparatus, containers, packages and genetically modified foods stipulated in Article 10-1. Food Code provisions are shown below. Article 1 General Provision Article 2 General Standard and criteria for common foods Article 3 Standards for long shell life foods Article 4 Standards and criteria for common processed foods Article 5 Commodity standards and criteria Tables of commodity standards defined in Food Code are presented below.
Table 3.3-2 Commodity standards defined in Article 3 (long shell life foods) 1 Canned & Bottled Food 2 Retort Food 3 Frozen food
Table 3.3-3 Commodity standards defined in Article 5 1 Confectionaries 16 Teas 2 Breads or Rice Cakes 17 Coffees 3 Cocoa Products or Chocolates 18 Beverages 4 Jams 19 Foods for Special Dietary Uses 5 Sugars 20 Soy Sauces or Pastes 6 Glucoses 21 Seasonings 7 Fructoses 22 Dressings 8 Glutinous Rice Jellies (Yeat) 23 Kimchies 9 Sugar Syrups 24 Salted and Fermented Seafoods (Jeotkal) 10 Oligosaccharides 25 Pickles 11 Processed Meat and Egg 26 Hard-boiled Foods Products 12 Fish Products 27 Alcoholic Beverages 13 Bean-Curds or Starch Jellies 28 Dried Fish/Shellfish Fillets (Mook) 14 Edible Oils and Fats 29 Other Foods 15 Noodles
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3.3.2.2 Korean Industrial Standards (KS standards) defined by KATS6 KS standard is the set of national standards established under Industrial standardization Act. The use of KS mark on the label is authorized to the products which meet KS standards through factory inspection and audit. KS standards provide three types of standards; "product standard" for product quality and measurement method, "procedure standard" for requirements for analysis, test, inspection, and standardization of measurement, and "horizontal standard" for specific technology and technology regime. These standards can be developed based on proposals from stakeholders, and be set through reviewing in Korean Industrial Standardization Committee. Total number of KS standards is over 22000. Of them, 513 standards are related to food including “product standard” and “procedure standard” such as analytical methods for nutrients 7 . Lists of food “product standards” are presented in Table 3.3-4 to 3.3-7.
Figure 3.3-2 KS mark Table 3.3-4 KS standards for processed agricultural products 1 Margarine 34 Instant coffee 67 Seasoning mixture sauce 2 Sugar 35 Roasted coffee 68 Jujube beverage 3 Biscuits 36 Tomato juice 69 Ginseng extracts 4 Milk caramels 37 Ginseng tea 70 Dried ginseng 5 Glucose 38 Soy sauce 71 Olive oil 6 Starch 39 Doenjang (Soybean paste) 72 Perilla oil 7 Chocolates 40 Gochujang (Red pepper paste) 73 Safflower seed oil 8 Wheat flours 41 Corn, canned 74 Sunflower seed oil 9 Fat spreads 42 Mushroom, canned 75 Peanut oill 10 High fructose corn syrup 43 Peaches, canned 76 Red pepper seed oil 11 Oligosaccharide 44 Bamboo shoots, canned 77 Concentrated fruit and/or vegetable juice 12 Fruit and/or vegetable puree or paste 45 Green peas, canned 78 Powdered fruit and/or vegetable juice 13 Fruit and/or vegetable processed foods 46 Chestnut, canned 79 Fruit and/or vegetable juice 14 Spice products 47 Pears, canned 80 Fruit and/or vegetable beverage 15 Soybean curd products 48 Grapes, canned 81 Fruit flesh beverages 16 Muk (Starch gel products) 49 Jams 82 Curry powder 17 Saengshik (Uncooked foods) 50 Asparagus, canned 83 Dry curry mix products 18 Grape seed oils 51 Mandarin orange, canned 84 Instant curry mix products 19 Processed fats and oils 52 Tomato ketchup 85 Fresh peeled chestnuts 20 Blended edible oils 53 Red pepper ground (powder) 86 Pickled cucumber 21 Other edible oils 54 Composite seasoning 87 Spirits 22 Flavored oils 55 Black tea 88 Vinegar 23 Dressing 56 Green Tea 89 Cooked rice 24 Soybean oil 57 Corn Oil 90 Mejoo (fermented soybean lump) 25 Canola oil 58 Canned fruits 91 Soybean milk products 26 Rice bran oil 59 Danmooji (pickled radish) 92 Mixed soybean pastes 27 Shortening 60 Palm Oil 93 Dried noodles 28 Cottonseed oil 61 Palm Olein Oil 94 Fresh noodles 29 Sesame oil 62 Palm Stearin Oil 95 Precooked noodles 30 Chunjang 63 Palm Kernel Oil 96 Fried noodles 31 Mayonnaise 64 Kimchi 97 Seasoned and boiled agricultural products - Jorim 32 Pan bread 65 Coconut oil 98 Frozen dumpling 33 Starch syrup 66 Dried Soup 99 Frozen croquette 4
6 KATS (http://kats.go.kr/english/index.asp)（Accessed: 2010/03/19） 7 KATS: Search for Korean Industrial Standards (http://www.kats.go.kr/english/com/search_ks.asp?OlapCode=ATSU28Search)（Accessed:2010/03/19）
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Table 3.3-5 KS standards for Table 3.3-6 KS standards for processed processed livestock products marine products
1 Natural cheese 1 Frozen raw breaded shrimp 2 Infant formula 2 Oyster, canned 3 Follow-up formula 3 Squid, canned 4 Milks 4 Mackerel, canned 5 Reconstituted milk 5 Mackerel pike, canned 6 Flavored milk 6 Boiled mackerel pike, canned 7 Milk beverage 7 Boiled crab meat, canned 8 Condensed milk 8 Fish sausage 9 Canned tuna in oil 9 Goat's milk 10 Boiled sardine, canned 10 Dried milk products 11 Fish paste 11 Butter 12 Canned fishes 12 Ice cream 13 Seasoned and roasted laver 13 Cheddar cheese 14 Seasoned squid 14 Fermented milk 15 Seasoned jeotgal 15 Liquid egg (Fermented and seasoned fishery products) 16 Creams 16 Fermented anchovy sauce 17 Processed cheese 17 Dried sea mustard 18 Mozzarella cheese 18 Bai-Top shell, canned 19 Hams 19 Dried laver 20 Processed hams 20 Dried anchovy 21 Sausage 21 Sea tangle products 22 Seasoned beef, canned 22 Seasoned and braised anchovy, canned 23 Bacons 23 Salted mackerel 24 Seasoned pork, canned 24 Dried seafood tea-bag 25 Beef, packaged 25 Seafood patty 26 Pork, packaged 26 Frozen fish cutlet 27 Edible sodium alginate 27 Meat patty 28 Chitosan products 28 Dried sliced meat 29 Agar-agar 29 Whole and cut－up chicken 30 Chicken stew with ginseng 31 Whole duck and boneless duck meat 32 Seasoned rib meat 33 Gomtang (beef-bone soup) 34 Seasoned and livestock products - Jorim 5 35 Frozen pork cutlet Table 3.3-7 KS standards for other foods
1 Soluble saccharin 2 Carbonated soft drinks 3 Blended beverages 4 Extracted beverages 5 Beverage base 6 Chewing gum 7 Edible salts 8 Mono sodium glutamate
9 Baking soda 10 Edible sodium carbonate
6 3.3.3 Contents of Food Standards In order to compare food standards set by Food Code to KS standard, instant noodles, carbonated soft drinks and prepared frozen foods were evaluated.
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Table 3.3-8 Case Study 1 Instant Noodles Food Sanitation Act KS standard
Name of the Noodles Instant Noodles* Standard Scope Noodle Fresh(uncooked) noodles (KS H 2506) Naengmyeon (cold noodle) Pre-cooked noodles (KS H 2507) Dangmyeon (chinese noodle) Fried noodles (KS H 2508) Oil-fried noodle Dried noodles (KS H 2505) Pasta Description Noodles refer to products made of cereals or starches Each items have own their descriptions. by heat process or drying. Each items have own their descriptions. Essential Manufacturing and Processing Standards Dried noodle Composition 1) For alcohol-treated products (not less than 1% of Max. Moisture content 11% (Dangmyeon 15%) and Quality alcohol used), alcohol treatment should be performed Fried noodle Factor in a manner that any residual alcohol does not Max. Moisture content 9% adversely affect the quality. Acid value 1.5 2) Acid value and peroxide value of oil used for frying Peroxide value 25 shall be not more than 2.5 and 50, respectively.
Food 1) Tar color : Should not be detected Tar color should not be detected Additives 2) Preservatives : Should not be detected Anything not specified follows “Korea Food Additives Code” Hygiene * Containers/Packing condition * Containers/Packing condition * Storage Standard for cold noodle * Microbiological Criteria: E. coli : Negative * Microbiological Criteria: Coliform group : Negative 1) The number of Bacteria: Not more than 1,000,000 The number of Bacteria : 1,000 (only for precooked noodle) (Limited to alcohol-treated products) Not more than 100,000 (Limited to pasteurized products)
2) E. coli : Negative (Limited to alcohol-treated 36
products) 3) Coliform group : Negative (Limited to pasteurized products)
Labeling Specific Labeling Methods required Labeling Standards follow "General Standard of Labeling for (Nutrition Facts, Pasteurized? Processed Foods" (KS H 1101) Non-pasteurized ? Fried? Alcohol-treated?) Labeling should meet the requirement of Food Sanitation Act.
Methods of Determination of Acid/Peroxide Value, Tar, Sensory test (KS H ISO 6658) Analysis and Preservatives, Bacteria, E.coli, Coliform Determination of Water Content (KS H 1201) Sampling Determination of Coliform group (KS H ISO 4832) Determination of Micro-organism (KS H ISO 7251, KSH ISO 4833/4832/4831) Determination of Water and Acid/Peroxide value
Anything not specified is handled in accordance with the Food Sanitation Act.
* Standards for instant noodles under KS Standards were deleted as of December 28, 2009 and 4 Standards for fresh noodles, pre-cooked noodles, fried noodles and dried noodles were newly adopted. * This table does not include basic details required for all foods.
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Table 3.3-9 Case Study 2 Carbonate Soft Drinks Food Sanitation Act KS standard
Name of the Carbonated Beverages Carbonated Soft Drinks (KS H 2016) Standard Scope Carbonated Beverages Carbonated Beverages Carbonated Water Carbonated Water Essential Pressure of carbonic acid gas (kg/cm2) Must have satisfactory color and flavor Composition ① Carbonated water : Not less than 1.0 Must not have off-taste and off-odor and Quality ② Carbonated beverage : Not less than 0.5 Pressure of carbonic acid gas (kg/cm2) Factor Lead (mg/kg)：Not more than 0.3 ① Carbonated water : Not less than 2.5 Cadmium (mg/kg)：Not more than 0.1 ② Carbonated beverage : Not less than 2.0 Tin (mg/kg)：Not more than 150 Lead (mg/kg)：Not more than 0.3 (Limited to canned products) Cadmium (mg/kg)：Not more than 0.1 Tin (mg/kg)：Not more than 150 (Limited to canned products) Packaging standards : The container shall not be swollen, deformed or rust, requiring complete sealing and appropriate degree of vacuum . Food Preservative : Any preservative except the followings Additives should not be detected. (Sorbic acid, Sodium sorbate, Potassium sorbate, Calcium sorbate) Not more than 0.6g/kg as sorbic acid. (But it should not be detected in carbonated water) Hygiene The number of Bacteria：Not more than 100 The number of Bacteria：Not more than 100 Coliform group：Negative Coliform group：Negative Labeling Specific labeling methods Labeling Standards follow "General Standard of Labeling for 1) Products shall be labeled as either Processed Foods" (KS H 1101) carbonated beverages or carbonated water. 2) If the calorie per 400ml is 2kcal or lower, the product can be labeled as “Diet”. 3) Nutrition Facts required.
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Food Sanitation Act KS standard
Methods of Gas Pressure Gas Pressure, Lead and Cadmium Analysis Lead and Cadmium Tin, The number of Bacteria, Coliform group Tin The number of Bacteria General testing methods for canned food Coliform group (KS H2146) Preservatives Sensory test (KS H ISO 6658) Determination of Micro-organism (KS H ISO 7251, KSH ISO 4833/4832/4831)
Anything not specified is handled in accordance with the Food Sanitation Act.
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Table 3.3-10 Case Study 3 Prepared Frozen Foods Food Sanitation Act KS standard Name of Frozen Foods Frozen Foods the Standard Scope Frozen dumpling (KS H 4001) Frozen croquette (KS H 4002) Frozen raw breaded shrimp (KS H 4003) Frozen pork cutlet (KS H 4004) Frozen fish cutlet (KS H 6032) Description 1. Product Definition Each food items have their own "Frozen food" means a food made by filling the manufactured, processed, cooked Descriptions and Standards. food into container and packaging materials after freezing treatment for the purpose of long-term storage. (1) Frozen food not requiring heating process before consumption : Frozen food that can be consumed without a separate heating process. (2) Frozen food requiring heating process before consumption : Frozen food that can be consumed only after a separate heating process. 2. Manufacturing and Processing Standards (1) Product before chilling shall be sterilized in a method, in which the temperature at the center of the product is not less than 63℃ for 30 minutes, or the equivalent. (2) Thawing of refrigerated raw material shall be hygienically performed. 3. Preservation and Distribution Standards (1) Preservation temperature of frozen chilled food means, except for separately specified in this code, that frozen temperature is not higher than -18℃ and chilled temperature is 0~10℃. (2) After frozen food is thawed, it shall not be distributed as room temperature food or chilled food, and the room temperature food or chilled food shall not be distributed as frozen food. (3) Chilled food shall not be also distributed at room temperature (except fruit/vegetable). (4) Thawed food shall not be again frozen. (5) Transport of frozen or cold-storage products shall be performed with use of a vehicle able to maintain the specified temperature or in the equivalent or better manner. 40
Food Sanitation Act KS standard Food The products shall meet the requirements of Additives Korea Food Additives Code
Hygiene Frozen food Frozen food requiring Frozen Frozen Frozen Frozen Frozen not heating dumpling croquette raw pork fish requiring before consumption bread cutlet cutlet heating Heated Not-heated shrimp before food before food before consumption freezing freezing Bacterial Not more Not more Not more Bacterial Not more － － Not more Not more Counts than than than Counts than than than (CFU/g) 100,000 100,000 3,000,000 (CFU/g) 1,000 3,000,000 100,000 (except (except (except (but fermented fermented fermented heated products products products /not-heated or those or those or those food before added with added added with freezing lactic with lactic lactic <100,000) acid acid acid bacteria) bacteria) bacteria) Coliform Not more Not more － Coliform Not more － － Not more Negative Group than 10 than 10 Group than 10 than 10 (only for (CFU/g) (CFU/g) (only for heated heated food food before before freezing) freezing) E. coli － － Negative E. coli － Negative － － Negative (only for non-heated Lactic Not less than labeled count (if only food acid products added with lactic acid bacteria) before bacteria freezing)
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Food Sanitation Act KS standard
Labeling Frozen food shall be labeled according to the following criteria : Labeling Standards follow (1) It shall be labeled as either frozen food good to eat unheated or frozen food to eat "General Standard of Labeling after heated. for Processed Foods" (KS H 1101) (2) Frozen food to eat after heating shall be additionally labeled as either "food heated before freezing" or "food unheated before freezing" depending on whether it was heat-treated, etc. Fermented products or products containing lactic acid bacteria shall indicate the number of yeasts or lactic acid bacteria. (3) Frozen food shall indicate the methods of storage in freezing conditions and the methods of thawing for cooking. (4) Products that require cooking or heating shall indicate the methods of cooking or heating. (5) The label shall not be done in a manner in which consumers can be misled into thinking the whole of the raw materials is meat or produce. However, this may not apply if the quantity of meat or produce is labeled on the same position as that of the product name. (6) If two or more kinds of meats are used as raw materials, the name of a single kind of meat shall not be used as the product name. However, this may not apply if the quantity of the meat is labeled on the same position as that of the product name.
Methods Determination of Bacteria counts, E.coli, Sensory and Physical of Coliform group, Lactic acid bacteria. Examination (KS A 7002) Analysis Determination of Water Content and (KS H 1201) Sampling Determination of Coliform group (KS H ISO 4832) Determination of Micro-organism (KS H ISO 4833) Anything not specified is handled in accordance with the Food Sanitation Act.
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3.3.4 Summary With respect to Korean standards for three selected foods, there were no significant differences between Food Code and KS standards. Restricted use of food additives which is seen in some JAS standards was not seen. Criteria for safety are mainly covered by Food Code while KS standards include more detailed requirements for analytical methods. That is, quality advantage of KS standards is supported by GMP based on rigorous analysis. In term of international harmonization, additional “product standards” as well as "procedure standards" which define analytical methods should be investigated to compare with Japanese and international standards.
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3.4 China
3.4.1 Regulatory Framework on Foods Framework of food administration in China is stipulated by "Food Safety Law of the People's Republic of China" which was promulgated in February 28, 2009 and went into effect in June 1, 2009. As there have been various kinds of food standards in China, food companies confused which standard should be complied with. Since Food Safety Law went into effect, it is expected that unification of standards to develop national standard produces drastic improvements. The law comprehensively covers areas from food hygiene to food safety, and clearly stipulates clarification of responsibility of ministries in charge of food issues, newly setting of food recall system, sections responsible for monitoring, control and assessment of risk. State Council decided to set up "Food Safety Committee" according to the law to establish system shown below in Figure 3.4-1 with the purpose of securing food safety and ensuring the public health and safety.
Figure 3.4-1 Food administration system established according to Food Safety Law
Food Safety Committee, State Council
MOH AQSIQ AIC MOA MI IT MOC NCMC SFDA
Food safety & Restaurant Food Production stage On market stage Raw material Food industry Swine nutrition legislation; Safety Control & food safety control; food safety control safety control; development Slaughter Food Safety Std; Functional food Import & export New pesticide & policy making coordination of approval food safety control; GMO approval & monitoring food safety control Food Quality Std and control
CDC Food / Packaging Material - Risk Assessment Quality Supervision Expert Committee & Inspection Centers CNFIA CLIF CPF Hygienic - Food Safety Std Supervision Food / Beverage Expert Panel Standardization Committees Center SRA Committee Food CIFST CEC Assc. by Certification & Accreditation category Administration
Duties of relevant ministries responsible for food standards are stipulated by Food Safety Law as follows.
Ministry of Health (MOH) It is responsible for overall coordination of food safety, risk assessment, development of food safety standard, release of information on food safety etc. The lower organizations include Administration of Quality supervision (to set food safety standards and inspection methods in food manufacture and their supervision), The State Administration for Industry and Commerce (to supervise food distribution), and State Food and Drug Administration (to 44 supervise food service and to approve functional foods)
Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) It is responsible for Inspection and Quarantine for Imported and Exported items.
Ministry of Agriculture (MOA) It is in charge of setting maximum amount of pesticide residues in foods and residues of veterinary medicinal products, and establishment of analytical methods. It works together with Administration of health for implementation.
3.4.2 Summary of Food Standards in China Chinese Food Safety National Standards are mandatory standards established and issued by Health Administration Department of the State Council. National standard code (Guo jia Biao zhun, GB) is provided by Standardization Administration Department of the State Council, and is published after reviewed by Food Safety National Standards Review Board. National Codes applied to areas other than food are published through the same process by relevant agencies, then, are kept by Standardization Administration of China (SAC). First 2 or 3 alphabets of National Standard Code are common for all industrial areas. National codes are published as GB (Mandatory standard) or GB/T (Recommended standard). The following code numbers allow you to identify standard. SAC issues list of all National Standards (http://www.sac.gov.cn/). Examples of GB standards for foods include GB 2760 "Hygiene standard for use of food additives" and GB 7718 "Labeling standard for packaging containers".
The overall system structure for food standards in China characterizes three levels of standards shown in Figure 3.4-2; National standard, Industry & Local Standard defined as regional standard and industry associations’ voluntary standard, and Enterprise Standard.These all standards are expected to be unified as national standards, though, standardization requires more time.
Figure 3.4-2 Three levels of standards in China Standardization Law
National Food Standard Local & Industry Food Standard Enterprise Food Standard
Food Hygiene Standard Commodity Hygiene Standard Commodity Standard (including “quality and Commodity Quality Standard Commodity Food Quality Standard hygiene”)
Food Testing Method Standard
General Food Standards (Labeling, Classification)
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In case of a certain food category defined by National Standard, the Standard should be complied. Penalty provisions against violation are also stipulated clearly. For food without National Standard, Industry & Local Standard is applied. In this case, the health administrative department of each province, autonomous district, or municipalities directly under the Central Government reviews the food standard, confirms it pursuant to National Standard, and submits it to Health Administration of State Council. For food with only Enterprise Standard, each company shall submit the standard to the health administrative department of each province, autonomous region, municipalities directly under the Central Government and complies with it.
Summarizing the above, summary chart of food standards existing in China is presented in Figure 3.4-1 to compare with Codex Standard. For items in Codex Standard, for example, "Scope", "Description" and "Essential Composition and Quality Factor" are defined by corresponding GB standard. GB 2760 (Hygienic standards for uses of food additives) and GB 14880 (Hygienic standards for use of nutritional fortification substances in foods) correspond to "Food Additives", CB 2762 (Max levels in foods of Contaminants) and GB 2763 (Maximum residues limits for pesticides in foods) correspond to "Contaminant". Basically, GB standards almost completely correspond to Codex Standards. For "Weights and Measures", JJF1070 pursuant to Measurement Act like in Japan, and standards set by AQSIQ shall be applied.
For more specific examples, see case studies described in 3.4.3 Commodity Standards. Putting GB standards and other standards into corresponding items of Codex Standards, we can find the consistency level of Chinese standards with Codex Standards is relatively equivalent. The same level may not be seen for all standards, though, it appears that China promote domestic standards from viewpoint of consistency with Codex Standards.
Figure 3.4-3 Summary of Food Standards in China
Format for CODEX Commodity Standards Food Standards in CHINA Food Standards in CHINA Name of the Standard National and industrial standards of Scope GB 2762 ‗Max levels in foods of ingredients and raw materials Contaminants‘; Description GB 2763 ‗Maximun residues limits for pesticides in foods‘ GB 2760 ‗Hygienic standards for Essential Composition Veterinary drug MRLs by MOA uses of food additives‘ and Quality Factor GB14880 ‘Hygienic standards for the use of nutritional fortification Food Additives ‗Administrative provisions of substances in foods‘ Contaminant metrological supervision for products in prepackages with Hygiene stds for food/categories Hygiene fixed contents‘ by AQSIQ Hygiene stds for food factories Weights and Measures GB 7718 ‗General Standard for Labelling GBT 4789 Series std of Microb. Prepackage Foood Labeling‘; examination of food hygiene GB 13432 ‗General standards for Methods of Analysis and GBT 5009 Series stds of food the labeling of prepackaged foods Sampling hygienic analysis methods - for special dietary uses‘ Physical and chemical setion ‗General Std for Nutrition Label‘ 46
3.4.3 Commodity Standards In order to compare consistency between Codex food standards, GB standards and other relevant standards, we investigated for instant noodles, carbonated soft drinks and prepared frozen foods.
3.4.3.1 Case Study 1：Instant Noodles
Figure 3.4-4 Codex Standards and GB standards (Commodity Standard) Format for CODEX Commodity Standards Food Standards in CHINA Food Standards in CHINA Name of the Standard GB 2762 ‗Max levels in foods of LS/T 3211 Industry Standard for Scope Contaminants‘; Instant Noddle Description GB 2763 ‗Maximun residues limits for pesticides in foods‘ GB 2760 ‗Hygienic standards for Essential Composition Veterinary drug MRLs by MOA uses of food additives‘ and Quality Factor GB14880 ‘Hygienic standards for the use of nutritional fortification Food Additives ‗Administrative provisions of substances in foods‘ Contaminant metrological supervision for products in prepackages with GB17400 Hygienic Standard for Hygiene fixed contents‘ by AQSIQ Instant Noodle Weights and Measures GB 7718 ‗General Standard for Labelling GBT 4789 Series std of Microb. Prepackage Foood Labeling‘; examination of food hygiene GB 13432 ‗General standards for Methods of Analysis and GBT 5009 Series stds of food the labeling of prepackaged foods Sampling hygienic analysis methods - for special dietary uses‘ Physical and chemical setion ‗General Std for Nutrition Label‘
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Figure 3.4-1 Case Study 1 Instant Noodles
Hygienic Standard for Instant Noodle Industry Standard for Instant Noddle Std Code GB17400-2003 LS/T 3211-1995 Scope Fried and non-fried instant noodle. Fried noodle, hot air dried noodle * Wheat flour should meet its national std Ingredients Should meet the requirement of relevant standards and regulation. * Fry oil should meet Hygiene std of edible oil frying process * Salt should meet its national standard * sould present its specific color; not burned or raw; could have * sould present its specific color; not burned or raw; shade of colour on both side. could have shade of colour on both side. Sensory * Have normal smell; No moldy, rancid or other bad smell * No moldy, rancid or other strande smell and tast. * Good in shape and pattern; Not foreign object or burned * Good in shape and pattern; Not visible impurity. requir'nt residue. * No broken, stuck after recovery with water; * No broken, stuck after recovery with water; * No half-cooked and teeth-sticking texture. * No half-cooked and teeth-sticking texture. ≤ Fried Non-fried ≤ Fried Non-fried water（g/100g) 8 12 water, % 8 12 Acid (Count as Acid (Count as 1.8 1.8 fat), KOH/mg/g fat) KOH/mg/g
Peroxide value Peroxide value (count as fat), 0.25 (count as fat), 20 Technical g/100g meq/100g Criteria Carbonly value (count as fat) 20 Fat, % 24 (meq/kg) Pb, mg/kg 0.5 IoD Value ≥1.0 Total As, mg/kg 0.5 NaCl, % 2.5 Recovery time 4min 6min Weight variance ≤ 3% of declared weight
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Hygienic Standard for Instant Noodle Industry Standard for Instant Noddle
≤ Fried Non-fried ≤ Fried Non-fried Tbc, cfu/g 1 000 50 000 Tbc, count/g 1000 Microbe Coliform group, Coliform group, 30 150 30 MPN/100g count/100g Pathogen Absent Pathogen Absent Food Meet relevant quality standards and regualtion. Applying range and level meet GB2760 'Hygien standard of food Food additives should meet national and industrial standards. additive additive use'. Packaging vessel and material shpould meet relevany hygiene std Should meet 'Hygiene standard of food pakaging material' Packaging and regulation Labeling should meet relevant regulation, and it is required to Should meet GB7718 'General labeling requirement for Labeling declare 'Fried' or 'Non-fried' prepackaged food' Test Sensory requirement Test method for each item method Technical criteria
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3.4.3.2 Case Study 2：Carbonate Soft Drinks Figure 3.4-5 Summary of Food Standards in Carbonate Soft Drinks
Food Standards in CHINA GB10789 General std of beverage Format for CODEX 5.1 Carbonated beverages Commodity Standards 5.1.1 juice containing type Food Standards in CHINA 5.1.2 fruit flavored type Name of the Standard 5.1.3 cola type GB 2762 ‗Max levels in foods of …… Scope GB/T10792 Carbonated Beverage Contaminants‘; Description GB 2763 ‗Maximun residues limits for pesticides in foods‘ GB 2760 ‗Hygienic standards for Essential Composition Veterinary drug MRLs by MOA uses of food additives‘ and Quality Factor GB14880 ‘Hygienic standards for the use of nutritional fortification Food Additives ‗Administrative provisions of substances in foods‘ Contaminant metrological supervision for products in prepackages with GB 2759.2 Hygiene standard for Hygiene fixed contents‘ by AQSIQ Carbonated beverage Weights and Measures GB 7718 ‗General Standard for Labelling GBT 4789 Series std of Microb. Prepackage Foood Labeling‘; examination of food hygiene GB 13432 ‗General standards for Methods of Analysis and GBT 5009 Series stds of food the labeling of prepackaged foods Sampling hygienic analysis methods - for special dietary uses‘ Physical and chemical setion ‗General Std for Nutrition Label‘ GB/T12143.4 Assay method of CO2 in Carbonated beverages
Table 3.4-2 Case Study 2 Carbonate Soft Drinks
Name of the Carbonated Beverage Hygiene Standard of Standard (Sparkling beverage) Carbonated Beverage Limited level; Food additives; Process Hygiene Classification; tech requirements; Assay method; requirment; Packaging; labeling; Storage & transport; Scope Test rules; Labeling; packaging & transport test Beverage charged with external CO2, excluding Beverage charged with external CO2, excluding CO2 Description CO2 generated from fermentation . generated from fermentation . Essential Should present the color and taste of main Composition and CO2 content ≥ 1.5 ingredients; without strange taste, bad smell and Juice type: juice content ≥ 2.5% foreign object. Quality Factor Pb ≤0.3mg/L, As ≤0.3mg/L, Cu ≤5mg/L
GB2760 for Range and level requirment GB2760 and GB14880 Food Additives Also meet relative quality standard and regul‘n Contaminant GB 2762 Microbe: Tbc ≤100 cfu/100ml, Coliform group ≤ 6 MPN/100ml, Mold count ≤10 cfu/100ml, Yeast ≤10 Hygiene cfu/100ml, Pathogen (salmonella, Shigella, Staphylococcus aureus): Absent. GB12695 Beverage factory GMP Practice Weight/Measure
GB7718 and GB13432. Labelling Juice type should declare juice content. Pb: To be tested as GB/T 5009.12 CO2 content test: Methods of Total As: To be tested as GB/T 5009.11 1) Reductor method; Cu: To be tested as GB/T 5009.13 Analysis 2) Distilling titration Micorbe: To be tested as GB/T 4789.21
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3.4.3.3 Case Study 3 Prepared Frozen Foods
Figure 3.4-6 Summary of Food Standards in Prepared Frozen Foods
Food Standards in CHINA Format for CODEX GB 2707 Hygienic standard for Commodity Standards fresh (frozen) meat of livestock Food Standards in CHINA GB 2715 Hygienic std for grains Name of the Standard GB 2733 Hygienic standards for Scope GB 2762 ‗Max levels in foods of fresh (frozen) marine products of Contaminants‘; animal origin Description GB 2763 ‗Maximun residues limits for pesticides in foods‘ GB 2760 ‗Hygienic standards for Essential Composition Veterinary drug MRLs by MOA uses of food additives‘ and Quality Factor GB14880 ‘Hygienic standards for the use of nutritional fortification Food Additives ‗Administrative provisions of substances in foods‘ Contaminant metrological supervision for products in prepackages with GB 19295 Hygienic standards for Hygiene quick frozen and prepacked food fixed contents‘ by AQSIQ made of wheat flour and rice Weights and Measures GB 7718 ‗General Standard for Labelling GBT 4789 Series std of Microb. Prepackage Foood Labeling‘; examination of food hygiene GB 13432 ‗General standards for Methods of Analysis and GBT 5009 Series stds of food the labeling of prepackaged foods Sampling hygienic analysis methods - for special dietary uses‘ Physical and chemical setion ‗General Std for Nutrition Label‘
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Figure 3.4-3 Case Study 3 Prepared Frozen Foods
Contaminant and Physical/Chemical Index (≤) Name of Standard Pb Cd Al Me Hg Tot. Hg Inor. As Tot. As Acid value Perox. Val. volatile basic Aflatoxin
mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg KOH,mg/g g/100g N mg/100g μg/kg GB19295 Hygienic std for quick- frozen and pre-packed food 0.5 ------0.5 3 0.15 15 5 made of wheat & rice 0.2 GB 2715 Hygienic standards for (rice/bean) 0.15 (rice) 20(Corn) 0.2 0.1 -- -- 0.02 0.1(wheat) ------10(Rice) grains (wheat/corn 0.2(other) 5(Other) /other) GB 2733 Hygienic std for 1.0 0.5 0.1 (Carnivore 0.1(fish) fresh(frozen) marine products of ------10--30 -- (Fish) (Fish) fish) 0.5(other) animal origin 0.5(other) GB 2707 Hygienic standards for 0.2 0.1 -- -- 0.05 0.05 ------15 -- fresh(frozen) meat of livestock
GB16869 Fresh and frozen 0.2 0.5 -- -- 0.05 ------15 -- poultry product
DB11/615 Hygienic requirement 0.2 0.1 -- -- 0.05 0.05 ------10 -- of quick-frozen meat products 0.05 NYT1407 Green food-quick- 0.5 (含肉) frozen and pre-packed food 0.2 0.2 25 0.05 -- 3(含馅) 0.15(含馅) 15(含肉) 5 (含肉) 0.02 made of wheat flour or rice (无肉)
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Microbiological Index(≤) Storage Name of Standard Tot. plate count Tot. plate count Colif.(fresh) Colif. (cooked) Mold count Mold count Microbe temperature (fresh) cfu/g (cooked) cfu/g MPN/100g MPN/100g (fresh) (cooked) Pathogen GB19295 Hygienic std for quick- Not frozen and pre-packed food 3000000 100000 -- 230 - 50 -18℃±2℃ detected made of wheat & rice GB 2715 Hygienic standards for ------grains GB 2733 Hygienic std for -15℃ to - fresh(frozen) marine products of ------18℃ animal origin GB 2707 Hygienic standards for ------fresh(frozen) meat of livestock 0/25g GB16869 Fresh and frozen 500000 (Salmonell 1000000 10000 5000 (Frozen) -- -- -18℃±1℃ poultry product (Frozen) a) 0/25g (O157:H7) DB11/615 Hygienic requirement Not 500000(Total plate count) 5000(Coliform group) -- -- -18℃±2℃ of quick-frozen meat products detected NYT1407 Green food-quick- Not frozen and pre-packed food 3000000 100000 -- 230 -- 50 -18℃±2℃ detected made of wheat flour or rice
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3.4.3 Summary
In this project, we compared Chinese GB standards with Codex Standards for instant noodles, carbonated drinks and prepared frozen foods taken in case studies. Based on the results, relatively good consistency was shown. As it has not been long since Food Safety Law went into effect, it is likely to exit legal gray areas in China where standardization has just started. We need to focus on future trends toward standardization. As we couldn’t investigate in depth National Standards in this project, this remains as a big issue in the future. In addition, information on food standards, which is important to grasp law system of food standards, was just collected from confirmation on the web site of Standardization Administration of China. Moreover, English versions of the standard titles were prepared, while there was no information on the content other than in Chinese. Some measures should be taken to resolve these problems.
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3.5 Southeast Asia (Malaysia, Singapore and Philippines)
3.5.1 Malaysia
3.5.1.1 Food Administration Main administrative bodies responsible for food safety and hygiene control in Malaysia are Ministry of Agriculture and Agro-Based Industry and Ministry of Health. Their main roles are shown in Table 3.5-1.
Table 3.5-1 Safety and hygiene control for Safety and hygiene control for production and primary processed foods processing Ministry of Agriculture and Ministry of Health (MOH) Agro-Based Industry (MOA) Agricultural Department of Agriculture Food Safety and Quality Division products (DOA) (FSQD)
Marine Fisheries Department (DOF) Products
Livestock Department of Veterinary products services (DVS)
3.5.1.2 Acts and Regulations related to Commodity Standards Major acts and regulations related to Commodity Standards are presented in Figure 3.5-1.
Figure 3.5-1
Malaysia Commodity Standards Food Act-1983 Food Regulatioon-1985 Name of the Standard Standards of Malaysia General Labeling Act-1996 Scope Requirements
3.5.1.3 Food Act (jurisdiction : MOH)
(1) Food Act- 19831 The Food Act is a key law in food administration. It was enforced to protect the public against health hazards and fraud in the preparation, sale and use of foods. The Act stipulates permissible range in the preparation, sale and use of foods. It gives legal authority to relevant agencies to carry out their duties in implementing the Act. Such legal authority includes the powder of the Minister of Health to stipulate the supplementary provisions compiled as Food Regulations-1985.
(2) Food Regulations-19852 Supplementary provisions are compiled in Food Regulation-1985. Food Regulation-1985 is continuously updated on amendment and newly setting of regulations. Food Regulation-1985 provides requirements for labeling, food additives and supplement, packaging, contaminants, bacterial toxin etc., and Standards and Particular Labeling Requirements for 363 food items (Table 3.5-2). It stipulated minimum definition, component standard and special labeling requirements.
(3) Food Hygiene Regulations-2009 Food Hygiene Regulation-20093 regulates hygienic requirements against those who handle foods, as well as the conduct and maintenance of food premises. A food premise is defined in the Regulation as a place "used for or in connection with the preparation, preservation, packaging, storage, conveyance, distribution or sale of any food, or the relabeling, reprocessing or reconditioning of any food”. The Regulation sets Special Requirements for Meat, Fish, Ice cream, and Frozen confection, Milk, and Ice in handling, preparation, packaging, supply, storage and sale. For vending machine, same special regulation is stipulated.
3.5.1.4 Malaysian Standards As commodity standards, Malaysian Standards (MS) stipulated by Ministry of Science, Technology and Innovation (MOSTI) occupies important place in food regulations.
1 http://fsis2.moh.gov.my/fosimv2/HOM/frmHOMFARSec.aspx?id=22 2 http://fsis2.moh.gov.my/fosimv2/HOM/frmHOMFARSec.aspx?id=21 3 http://fsq.moh.gov.my/uploads/Food_Hygiene_Regulations_2009.pdf 56
Table 3.5-2 Commodity Standard in Food Regulations-1985 Cereal, Cereal Product, Starch and Bread 77 Malt Extract Bakers' Malt Extract, Commercial Malt 42 Flour 78 Extract, or Bakers' Maltose 43 Wheat Flour Food Aerating Substance 44 Chlorinated Wheat Flour 79 Cream of Tartar 45 Gluten Wheat Flour 80 Acid Phosphate 46 Protein-Increased Wheat Flour 81 Baking Powder 47 Self-Raising Wheat Flour Milk and Milk Product 48 Whole meal Wheat Flour 82 Milk, Raw Milk or Fresh Milk 49 Rice 83 Milk Product 50 Milled Rice Skimmed Milk, Skim Milk, Non-Fat Milk or 84 Separated Milk 51 Rice Flour or Ground Rice 85 Pasteurized Milk 52 Glutinous Rice 86 Sterilized Milk 53 Glutinous Rice Flour 87 Ultra High Temperature Milk or U.H.T Milk 54 Tapioca or Cassava 88 Reference to Milk as Food 55 Tapioca Flour or Tapioca Starch 89 Flavoured Milk 56 Sago Full Cream Milk Powder or Dried Full 90 57 Sago Flour Cream Milk Skimmed Milk Powder, Skim Milk Powder, 58 Corn Flour or Corn Starch 91 Dried Non-Fat Milk Solids or Separated Milk Powder 59 Custard Powder 91A Malted Milk Powder. 60 Meal 92 Recombined Milk 61 Wheat Germ Meal or Wheat Germ 93 Reconstituted Milk 62 Oatmeal Evaporated Milk or Unsweetened 94 Condensed Milk 63 Pasta Condensed Milk or Sweetened 95 Condensed Milk 64 Prepared Cereal Food 96 Lactose Hydrolysed Milk 65 Bread 97 Filled Milk 66 White Bread 97A Filled Milk Powder. 67 [Deleted by P.U.(A) 162/88] Evaporated Filled Milk or Unsweetened 98 68 Fruit Bread Condensed Filled Milk Condensed Filled Milk or Sweetened 69 Milk Bread 99 Condensed Filled Milk 70 Meal Bread 100 Cream or Raw Cream
71 [Deleted by P. U. (A) 162/88] 101 Pasteurized Cream
72 Rye Bread 102 Reduced Cream or Pouring Cream
73 Wheat-Germ Bread 103 Butter
74 Wholemeal Bread 104 Recombined Butter
75 Enriched Bread 105 Ghee
Malt and Malt Extract 106 Cheese
76 Malt 107 Cottage Cheese
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108 Cream Cheese 138 Ice Confection
109 Processed Cheese 139 Table Confection Cheese Paste, Cheese Spread or Cheese Particular Labelling Requirement of 110 140 Mixture Confection 111 Club Cheese or Luncheon Cheese Meat and Meat Product
112 Dried Cheese or Powdered Cheese 141 Meat or Fresh Meat
113 Cultured Milk or Fermented Milk 142 Chilled Meat
114 [Deleted by P.U.(A) 162/88] 143 Frozen Meat
115 [Deleted by P.U.(A) 162/88] 144 Minced Meat
116 Ice Cream 145 Meat Product Particular Labelling Requirements of Milk 117 and Milk Product 146 Meat Paste Sweetening Substance 147 Manufactured Meat
118 Sugar 148 Smoked Meat
118A Stevia Extract 149 Canned Meat
118B Enzymatically Modified Stevia 150 [Repealed by P.U. (A) 162/88]
119 Soft Brown Sugar 151 Canned Meat With Other Food
120 Coloured Sugar or Rainbow Sugar 152 Meat Extract or Meat Essence
121 Dextrose Anhydrous 153 Edible Gelatin Meat or Meat Product Shall Not Contain 122 Dextrose Monohydrates 154 Oestrogen Residue 123 Refiner's Syrup Particular Labelling Requirement of Meat 155 and Meat Product 124 Glucose Fish and Fish Product 125 Glucose 156 Fish 126 Gula Melaka 157 Fish Product 127 Gula Kabong 158 Cured, Pickled or Salted Fish 128 Fructose 159 Smoked Fish 129 High Fructose Glucose Syrup 160 Prepared Fish 130 Honey 161 Canned Fish 131 Icing Sugar 162 Fish Paste 132 Molasses 163 Belacan 132A Artificial Sweetener 164 Fish Sauce 133 Non-nutritive Sweetening Substance 165 [Repealed by P.U. (A) 162/88] 134 Aspartame, Glycerol and Sorbitol 166 Cincalok 134A Beverage Whitener 166A Oyster Sauce 134B Sweetened Creamer 166B Oyster Flavoured Sauce 134C Non Dairy Creamer 167 Fish Ball or Fish Cake Confection 168 Fish Keropok 135 Flour Confection 169 Otak Udang, Petis or Heko 136 Sugar Confection 170 Pekasam 137 Frozen Confection Egg and Egg Product
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Particular Labelling Requirement of Edible 171 Egg 208 Fat and Edible Oil 172 Liquid Egg Vegetable and Vegetable Product 173 Liquid Egg Yolk 209 Vegetable 174 Liquid Egg White 210 Fresh Vegetable Dried Egg, Dried Egg Yolk or Dried Egg 175 White 211 Dried or Dehydrated Vegetable Reference to Egg as Food or as Ingredient 176 in Food 212 Frozen Vegetable
177 Preserved Egg 213 Vegetable Product
178 Particular Labelling Requirement of Egg 214 Salted Vegetable
Edible Fat and Edible Oil 215 Dried Salted Vegetable General Standard for Edible Fat and 179 Edible Oil 216 Tomato Paste 180 Dripping 217 Tomato Pulp
181 Suet 218 Tomato Puree
182 Lard 219 Vegetable Juice Refined, Bleached, Deodorized Palm 183 220 Canned Vegetable Stearin Neutralized, Bleached, Deodorized Palm 184 221 Fermented Soya Bean Product Stearin Hydrolysed Vegetable Protein or 222 185 Margarine Hydrolysed Plant Protein 186 Fat Spread Soup and Soup Stock
187 Vanaspati 223 Soup
188 General Standard for Edible Oil 224 Soup Stock
189 Cooking Oil Fruit and Fruit Product
190 Refined Coconut Oil 225 Raw Fruit or Fresh Fruit
191 Unrefined Coconut Oil 226 Dried Fruit
192 Corn Oil 227 Mixed Dried Fruit
193 Cottonseed Oil 228 Fruit Product Candied Fruit or Glaced Fruit or 194 Groundnut Oil, Peanut Oil or Arachis Oil 229 Crystallized Fruit 195 Mustardseed Oil 230 Salted Fruit
196 Refined, Bleached, Deodorized, Palm Oil 231 Dried Salted Fruit Neutralized, Bleached, Deodorized Palm 197 Oil 232 Candied Peel Refined, Bleached, Deodorized Palm 198 Olein 233 Canned Fruit Neutralised, Bleached, Deodorized Palm 199 234 Canned Fruit Cocktail Olein Refined, Bleached, Deodorized Palm 200 235 Fruit Juice Kernel Oil 201 Olive Oil 236 Apple Juice
202 Rice Bran Oil 237 Grapefruit Juice
203 Rapeseed Oil of Toria Oil 238 Lemon Juice
204 Safflowerseed Oil 239 Lime Juice
205 Sesameseed Oil or Gingelly Oil 240 Orange Juice
206 Soya Bean Oil 241 Passion Fruit Juice
207 Sunflower Seed Oil 242 Pineapple Juice 59
Particular Labelling Requirement of Fruit Coffee and Chicory Essence or Liquid 243 273 Juice Coffee and Chicory Extract 243A Fruit Nectar Cocoa and Cocoa Product 244 Fruit Pulp 274 Cocoa Bean 245 Fruit Puree or Fruit Paste 275 Cocoa Nib or Cracked Cocoa Jam, Fruit Jelly, Marmalade and Seri Kaya Cocoa Paste, Cocoa Mass, Cocoa Slab or 276 Cocoa Liquor 246 Jam 277 Cocoa Butter 247 Fruit Jelly Cocoa and Cocoa Powder or Soluble 278 Cocoa 248 Marmalade 279 Chocolate 249 Seri Kaya 280 White Chocolate 250 Pectin 281 Milk Chocolate 251 Jam Setting Compound Milk Shake Nut and Nut Product 282 Milk Shake 252 Nut Salt and Spice 253 Coconut Milk 283 Salt 254 Coconut Cream 284 Table Salt 255 Coconut Cream Powder 285 Iodised Table Salt or Iodised Salt 256 Desiccated Coconut 286 Spice 257 [Repealed by P.U. (A) 162/88] 287 Aniseed 258 Coconut Paste 287A Aniseed Powder 259 Peanut Butter 288 Caraway Seed Tea, Coffee, Chicory and Related Product 289 Caraway Powder 260 Tea 290 Cardomom 261 Tea Dust, Tea Fanning or Tea Sifting 291 Cardamom Seed 262 Tea Extract, Instant Tea or Soluble Tea 292 Cardamom Powder 263 Scented Tea 293 Cardamom Amomum 263A Tea Mix 294 Cardamom Amomum Seed 264 Particular Labelling Requirement of Tea 295 Cardamom Amomum Powder 265 Coffee Bean 296 Celery Seed Coffee or Ground Coffee or Coffee 266 Powder 297 Chilli 267 Instant Coffee or Soluble Coffee 298 Chilli Powder 267A Decaffeinated Coffee 299 Chilli Slurry 268 Coffee Essence or Liquid Coffee Extract 300 Cinnamon 269 Coffee Mixture 301 Cinnamon Powder 269A Premix Coffee 302 Cloves 270 Chicory 303 Cloves Powder 271 Coffee and Chicory 304 Coriander Instant Coffee and Chicory or Soluble 272 Coffee and Chicory Extract 305 Coriander Powder 306 Cumin
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307 Cumin Powder Blended Hydrolysed Vegetable Protein 341A Sauce or Blended Hydrolysed Plant 308 Cumin Black Protein Sauce 342 Chilli Sauce 309 Cumin Black Powder Tomato Sauce or Tomato Ketchup or 343 310 Dill Seed Tomato Catsup 344 Salad Dressing 311 Fennel
312 Fennel Powder 345 Mayonnaise
313 Fenugreek 346 Chutney
314 Fenugreek Powder 347 Pickle
315 Ginger Soft Drink
316 Ginger Powder 348 General Standard for Soft Drink
317 Mace 349 Syrup
318 Mace Powder 350 Fruit Syrup, Fruit Cordial or Fruit Squash
319 Mustard 351 Flavoured Syrup or Flavoured Cordial
320 Mustard Powder 352 FruitJuice Drink
321 Nutmeg 353 Fruit Drink
322 Nutmeg Powder 354 Flavoured Drink
323 Black Pepper 355 Soft Drink Base or Soft Drink Premix
324 Black Pepper Powder 356 Botanical Beverage Mix
325 White Pepper 357 Soya Bean Milk
326 White Pepper Powder 358 Soya Bean Drink
327 Mixed Pepper Powder 359 [Repealed by P.U. (A) 162/88] Particular Labelling Requirement of Soft 360 328 Pimento Drink 329 Saffron Natural Mineral water
330 Star Anise 360A Natural Mineral Water
331 Tumeric Packaged Drinking water
332 Tumeric Powder 360B Packaged Drinking Water 332A Blended Tumeric Powder Alcoholic Beverage 333 Mixed Spice 361 General Standard for Alcoholic Beverage 333A Curry Powder 362 Wine Vinegar, Sauce, Chutney and Pickle 363 Wine Cocktail, Vermouth or Wine Aperitif
334 Vinegar 364 Aerated Wine
335 Distilled Vinegar 365 Dry Wine
336 Blended Vinegar 366 Sweet Wine
337 Artificial Vinegar or Synthetic Vinegar 367 Fruit Wine Particular Labelling Requirement of 338 Vinegar 368 Apple Wine 339 Sauce 369 Cider
340 Soya Sauce or Soya Bean Sauce or Kicap 370 Pear Wine Hydrolysed Vegetable Protein Sauce or 341 371 Perry Hydrolysed Plant Protein Sauce
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372 Vegetable Wine Shandy
373 Honey Wine or Mead 387 Shandy
374 Beer, Lager, Ale or Stout Special Purpose Food
375 Rice Wine 388 Special Purpose Food
376 Toddy 389 Infant Formula
377 Spirit 389A Follow-up Formula
378 Brandy 390 Canned Food for Infants and Children 379 Fruit Brandy Cereal-Based Food for Infants and 391 Children 380 Rum 392 Low Energy Food 381 Whisky 393 Formula Dietary Food 382 Vodka Special Dietary Foods With Low Sodium 393A 383 Gin Content Including Salt Substitute
384 Samsu To note：Missing sequential regulation numbers are due to intentional deletion of the regulation from 385 Particular Labelling Requirement of Spirit the Food Regulations. 386 Liqueur
They are national standards for all industries pursuant to ISO, but are basically voluntary standards. Malaysian Standards shown in Table 3.5-3 are in the same format for the Codex Commodity Standards. Approximately 6000 Malaysian Standards are issued. As of March, 2010, there are 454 Malaysian Standards issued in International Classification of Standards (ICS) code 67 (Food technology). Of them, 224 Malaysian Standards are related to Specifications (Table 3.5-4). These are basically voluntary standards and a certified mark can be labeled by obtaining official certification. Table 3.5-3 Format of Malaysian Standard MALAYSIAN STANDARD MS 526:2009 ICS: 67.060, 180.20 Instant Wheat Noodles – Specification (Second Revision) Contents 1 Scope Table 1 Requirements for instant wheat 2 Normative references noodles (fried and non-fried, 3 Definitions excluding seasonings) . 4 Minimum requirements 5 Packaging and labelling Annex A Determination of moisture 6 Hygiene content 7 Sampling Annex B Determination of cooking or 8 Testing soaking time 9 Compliance Annex C Determination of protein content 10 Legal requirements Annex D Determination of acid value Recently, standardization of Malaysian Standards for agricultural products including fresh vegetables and fruits are proceeding as a national policy. As of end of February 2010, 30 items (Table 3.5-4) are registered as mandatory 62
standards referred by administrative authority.
Table 3.5-4 Specifications in MS MS No. Title Fresh Sweet Corn - 1229:2008 Specification (First Revision) Edible Wheat Flour - 85:2010 Specification (Third Revision) 2202:2008 Fresh Pummelo - Specification Caramel in The Manufacture of 513:2009 Soy Sauce - Specification 2201:2008 Fresh Pitahaya - Specification (Second Revision) Milk and Milk Products - Specification of Mojonnier-Type Prawns/Shrimps Canned in 1798:2008 742:2009 Brine - Specification (First Fat Extraction Flasks (Iso Revision) 3889:2006, Mod) Dried Wheat Noodles - Soft, Light and Dark Brown 2255:2009 Specification 1284:2008 Sugar - Specification (First Revision) Wet and Raw Wheat Noodles - 2254:2009 Fresh ‘Cavendish’ Banana — Specification 1994:2007 Specification Instant Wheat Noodles - 526:2009 Specification (Second Revision) 1995:2007 Fresh Rambutan – Specification
Fresh French Beans - Cardamom [Elettaria 1252:2009＊ Specification (First Revision) Cardamomum (Linnaeus) Maton ISO Var. Minuscula Burkill] - 882-1:2007 Specification - Part 1: Whole 2249:2009 Fresh Baby Corn - Specification Capsules (Iso 882-1:1993, Idt)
Canned Baked Beans in Tomato 997:2009 Sauce - Specification (First Cardamom [Elettaria Revision) Cardamomum (Linnaeus) Maton ISO Var. Minuscula Burkill] - 882-2:2007 Specification - Part 2: Seeds Celery Seed (Apium Graveolens ISO (Iso 882-2:1993, Idt) Linnaeus) - Specification (Iso 6574:2008 6574:1986, Idt) Beer – Specification (First 597:2007 Revision) Dehydrated Green Pepper ISO (Piper Nigrum L.) - Specification Coriander (Coriandrum Sativum 10621:2008 (Iso 10621:1997, Idt) L.), Whole or Ground 2054:2007 (Powdered) - Specification (Iso 2255:1996, Mod) Malaysian Cocoa Butter - 1118:2008 Specification (First Revision) Fennel Seed, Whole or Ground Peppercorns (Piper Nigrum L.) (Powdered) – Part 1: Bitter ISO in Brine - Specification and Test Fennel Seed (Foeniculum 11162:2008 2055:2007 Methods (Iso 11162:2001, Idt) Vulgare P. Miller Var. Vulgare) – Specification (Iso 7927-1:1987, Mod) Dried Sweet Basil (Ocimum ISO Basilicum L.) - Specification (Iso 11163:2008 11163:1995, Idt) Fenugreek, Whole or Ground 2056:2007 (Powdered) – Specification (Iso Fresh Mustards - Specification 1323:2008＊ 6575:1982, Mod) (First Revision) Aniseed (Pimpinella Anisum Malaysian Cocoa Mass - 1376:2008 2062:2007 Linnaeus) - Specification (Iso Specification (First Revision) 7386:1984, Mod) Palm Stearin - Specification 815:2007＊ (Second Revision)
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2042:2007 Salty Soy Sauce – Specification White Refined Sugar for General 4:2005 Use – Specification (Third Virgin Coconut Oil – Revision) 2043:2007 Specification Oyster Flavoured Sauce 1283:2005 Fresh, Chilled and Frozen Beef -Specification (First Revision) 545:2007 –Specification (First Revision) 1310:2005 Oyster Sauce – Specification Star Anise (Illicium Verum Hook. ISO F.) - Specification (Iso 11178:2007 11178:1995, Idt) 807:2005 Light Soy Sauce - Specification Palm Oil - Specification (Second 814:2007＊ Dark (Thick) Soy Sauce - Revision) 1264:2005 Specification (First Revision) Palm Olein - Specification 816:2007＊ (Second Revision) Vegetable Shortening - 1234:2005 Specification Fine Granulated Sugar and Fresh Sekaki Papaya - 1148:2007 Castorsugar – 1820:2005 Specification Specification(First Revision) Fresh Chokanan Mango - 1859:2005 Specification 1980:2007 Flavoured Milk – Specification White Refined Sugar for Palm Kernels - Specification 82:2005 Industrial Use – Specification 236:2007 (Second Revision) (Third Revision)
892:2004＊ Spesifikasi Bagi Kobis Bulat Fresh Chillies - Specification 894:2005＊ (First Revision) 713:2004 Seri Kaya – Specification
Groundnuts (Peanuts) - 1762:2004 Palm Superolein - Specification 1875:2006 Specification Specification for Black and 1102:2003 Edible Ice in Food Processing White Pepper, Ground 1783:2005 and Food Services - 682:2004 Cooking Oils - Specification Specification Specification for Soya Bean Milk Fresh Watermelon - 1000:2003 1028:2005＊ and Drink (First Revision) Specification (First Revision)
Specification for Edible Wheat Black and White Pepper, Whole 85 : 2003 234:2005 - Specification (Second Flour(Second Revision) Revision) Specification for Chocolate and Cocoa Beans – Specification for 1715 : 2003 293:2005 Chocolate Products Grading (Fourth Revision)
Chocolate Flavoured Meat Burgers - Specification 1819:2005 1126:2003 Confections - Specification (First Revision)
1306:2005＊ Fresh Ginger - Specification Specification for Fresh Eksotika 1145:2003＊ Papaya Margarine - 956 : 2003＊ Spesifikasi Bagi Timun 779:2005 Specification(Second Revision) 893:2003＊ Spesifikasi Bagi Tomato Spesifikasi Bagi Kacang 951:2003＊ Vanaspati/Compound Vegetable Panjang 883:2005 Fat - Specification(First Meat Frankfurters – Revision) 1125:2003 Specification Specification for Canned 302:2003 Pineapple (First Revision)
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Specification for Palm Kernel Specification for Dried Chillies in 1436:1998 1001:2002 Olein Ground (Powdered) Form Specification for Cordials, 600:1998 Specification for Fresh, Chilled Squashes and Syrups 361:2002 and Frozen Poultry (First Specification for Grading of 225 : 1997 Revision) Milled Rice Specification for Fresh Carambola (Second Specification and Methods of 1127:2002＊ Revision)(Codex Stan 83:1997 Test for Sugarcane Final 187-1993, Neq) Molasses(Second Revision) Specification for Malaysian 871 : 2001 Specification for Fresh Chinese Cocoa Powder 1393:1996＊ Cabbage (Head Type) Specification for Fresh 1041:2001 Pineapple (First Revision) Specification for Fresh Sweet 1124:1996＊ Specification for Refined Palm Pepper (Bell Pepper) 1507:2001 Glycerine Specification for Red Chilli 532:1995 Sauce (Second Revision) Specification for Packaged 714:2001 Specification for Curry Powder Pineapple Juice (First Revision) 890 : 1995 (First Revision)
Specification for Tomato Sauce Specification for Fresh, Chilled 531:2001 1374:1995 (Ketchup) (Second Revision) and Frozen Rabbit Meat
Specification for Turmeric, Specification for Desiccated 1381:1995 889 : 2001 Whole and Ground(First Coconut Revision) Specification for Pasteurized Specification for The Production and Pasteurized, Homogenized 543 : 2001 410:1995 of Vegetable Seeds Full-Cream and Low-Fat Milk (Second Revision) 1516:2001 Specification for Vinegar 295:1999 Specification for Tea 1376:1995 Specification for Cocoa Mass Specification for 476:1998 Cream-Crackers (First Revision) Specification for Serunding Specification for Semi-Sweet 1373:1995 1434:1998 Daging (Spicy Shredded Meat) Biscuits and Cookies 1372:1995 Specification for Satay Sauce Specification for Dried Crackers (Keropok Kering) from 6:1998 Freshwater and Marine Fish, 1282: PART Specification for Food Additives Crustacea and Molluscan 8:1995 Part 8 : Colouring Substance Shellfish (First Revision) Specification for Fresh Chicken 680 : 1995 Eggs Specification for Dry-Salted 898 : 1998 Anchovies (Ikan Bilis) (Second Specification for Adjustable Revision) 1057 : 1995 Louvre Windows Specification for Palm Kernel 1437:1998 Stearin Specification for Margarine (First 779:1994 Revision) 241:1998 Specification for Bread Specification and Grades for 1362:1994＊ Specification for Fresh Spinach 84 : 1998 Paddy (First Revision) Specification for Fresh Head 1361:1994＊ Specification for Quick-Frozen, Lettuce 6:1998 Raw and Cooked Shrimps or Prawns (Second Revision) 1282: PART Specification for Food Additives 7:1994 Part 7 : Anticaking Agents
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1282: PART Specification for Food Additives 6:1994 Part 6: Solvents 1282: PART Specification for Food Additives 4:1993 Part 4 : Flavour Enhancers Specification for Rice 1356:1994 Flour(Non-Glutinous) and Blended Rice Flour 1250:1992 Specification for Duck Eggs
1357:1994 Specification for Sago Pearl 1282: PART Specification for Food Additives 2:1992 Part 2 : Preservatives 156 : 1994 Specification for Tapioca Pearl Specification for Food 1282: PART Additives : Part 1 : Acid Specification for Industrial 1:1992 155:1994 Regulators Tapioca Starch (First Revision) Specification for Soft Brown Specification for Coconut Cream 1284:1992 1351:1994 Sugar and Brown Sugar Powder Specification for Canned Mutton Specification for Food Additives 1249:1992 1282: PART / Goat Meat in Curry Part 5 : Stabilizers, Thickeners 5:1994 Specification for Canned and Gelling Agents 1251:1992 Cuttlefish or Squid
Specification for Edible Tapioca 1261:1992 Specification for Potato Chips 154:1994 Starch (First Revision) Specification for Cultured 1253:1992 Milk(Fermented Milk) Specification for Industrial Sago 468:1994 Starch (First Revision) Specification for High Fructose 1262:1992 Glucose Syrup 42
Specification for Ready-to-Drink 1259:1992, Specification for Icing Sugar 601:1994 Beverages(Carbonated and Non Including (Powdered Sugar) Carbonated)(First Revision) AMD. 1:1993 Specification for Canned Ikan 1260:1992 Specification for Fresh Bilis (Anchovies) 1325:1993＊ Muskmelon (Tembikai Wangi) Specification for Edible Sago 470:1992 1282: PART Specification for Food Additives Starch (First Revision) 3:1993 Part 3 : Antioxidants 1236 : 1991 Specification for Tamarind Pulp Specification for Nutmeg (Whole 1309:1993 or Broken) 1232:1991 Specification for Green Coffee Specification for Fresh Kale 1324:1993＊ (Kailan) Specification for Roasted 1235:1991 Specification for Rice (Oryza Ground Coffee 469 : 1993 Sativa) Seed for Planting Specification for Fresh Okra 1230:1991＊ Specification for Cocoa (Lady'S Finger) 467 : 1993 (Theobroma Cacao) Seeds for Planting 1200:1991 Specification for Corn Starch 598:1993 Specification for Ice-Cream Specification for Cereal-Based 1191:1991 Snack Foods Specification for Mace (Whole, 1308:1993 526:1988 in Pieces or Ground) Specification for Instant Noodles (CONFIRME (First Revision) D:2003) Specification for Caramel in The 513:1993 Manufacture of Soya Sauce 1433:1998 Specification for Wafers (First Revision) Specification for Canned Beef 872 : 1990 Curry Specification for Full Cream Milk 599:1993 Specification for Chilled and Powder (First Revision) 1126:1989 Frozen Meatburgers
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1149:1989＊ Specification for Fresh Guava 1053:1986, Including Specification for Evaporated Specification for Quick Frozen AMD.1:1991 Filled Milk 1128:1989＊ Mangosteen & AMD. 2 Specification for Fresh Bitter 1146:1989＊ 1055 : 1986＊ Specification for Fresh Jackfruit Gourd Specification for Canned 1054:1986, 999 : 1989 Including Chicken Curry Specification for Condensed AMD. 1:1991 1075:1987, Filled Milk Export Specification for Fresh & AMD. Including 'Mas' Bananas 2:1993 AMD.1:1989＊ Specification for Canned Beans 997 : 1986 Specification for Malaysian in Tomato Sauce 1118:1988 Cocoa Butter Specification for Canned Long 998 : 1986 Beans 1115:1988 Specification for Table Salt
Specification for Canned Fish in Specification for Recombined 1121:1988 Oil Ultra High Temperature Milk and 412:1986 Recombined Ultra High Specification for Canned Fish in 1122:1988 Temperature Homogenized Milk Brine (First Revision) 813:1988 Specification for Gelatin
Specification Forcanned Fish in Specification for Ultra High 675:1988 Tomato Sauce (First Revision) Temperature Milk and Ultra High 411:1986 Temperature Homogenized Milk Specification for Instant (First Revision) 1112:1988 Beehoon (Instant Rice Vermicelli) 235 : 1986 Specification for Copra Specification for Canned 1027:1986 Specification for Raw Passion Fruit Nectar Unprocessed in-Shell 1111:1988 Specification for Canned Groundnuts to Be Processed 952 : 1985 Into Menglembu Groundnuts Processed Peas Specification for Beehoon (Rice 955 : 1985 Specification for Canned Sweet Vermicelli) 673:1988 Corn (First Revision) Specification for Citric Acid 958 : 1985 Specification for Monosodium (Food Grade) 243:1988 Glutamate Specification for Sodium 915 : 1985 Specification for Benzoate, Food Grade 242:1988 Butter/Recombined Butter (First Revision) 950 : 1985 Specification for Canned Guava
80 : 1987 Specification for Palm Kernel Oil Specification for The Grading of 885 : 1984＊ Mangoes for Fresh-Fruit Specification for Ultra High Consumption 1083:1987 Temperature (Uht) Flavoured Specification for Canned 884 : 1984 Milk Jackfruit Specification for Coconut Oil Specification for Hard Boiled 239:1987 895 : 1984 (First Revision) Sweets
1040:1986＊ Specification for Fresh Papaya 899 : 1984 Specification for Dried Prawns
Specification for Wheel Nuts for 891 : 1984 Specification for Peanut Butter 1024:1986 Passenger Vehicles Specification for Canned Mango 901 : 1984 Nectar Specification for Canned Guava 902 : 1984 Nectar
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25:1983, Specification for Prawns / Specification for Condensed 742:1981 Including Shrimps Canned in Brine Milk (First Revision) AMD. 1:1993 Specification for Canned 664:1980 Mushrooms (Agaricus) Specification for Ice Used in The 818:1983 Fish and Prawn Industry Specification for Jams (Fruit 596:1979 Preserves), Jellies and Specification for Sodium Marmalades 819:1983 Metabisulphite, Food Grade 597:1979 Specification for Beer Specification for Canned 812:1983 Specification for Fresh, Chilled Tropical Fruit Cocktail 548:1978 and Frozen Lamb and Mutton Specification for Pasteurized Recombined Milk and Specification for Fresh, Chilled 545:1978 413:1983 Pasteurized, Homogenized and Frozen Beef Recombined Milk (First Specification for Fresh, Chilled Revision) 547:1978 and Frozen Pork
Specification for Phosphoric ＊ 851 : 1983 459:1976 Specification for Fresh Bananas Acid (Food Grade) Specification for Canned 304:1975 808:1983 Specification for Resh Fish Rambutans
777:1982 Specification for Instant Coffee Specification for Malaysian 232:1974＊ Mandarins for Fresh-Fruit Consumption Specification for Cloves, Whole 759:1982 and Ground (Powdered) 238:1974 Specification for Rice Bran Oil
Specification for The Storage Specification for Skimmed Milk 760:1982 79:1973 and Transport of Green Powder / Non - Fat Dried Milk Bananas Specification for Canned 780:1982 Papaya-Pineapple Salad
Specification for Glucose Syrup 21:1982 (Liquid Glucose) (First Revision)
Specification for Ginger, Whole 718 : 1981 and in Pieces
3.5.1.5 Halal System Halal System is a system to examine raw materials of food, production process, quality of products permissible under Islamic Law, and to certify and label halal-compliant products. Halal Development Company (HDC) is responsible for examination of standards and promotion of halal industry. MS standards and MS 1500:2009 are established as main standards. It is said that any food without halal mark can not be distributed in Malaysian market. Therefore, we should give due consideration to Halal system. The Malaysian government recently announced its intensions of enacting a Halal Act, and it will be positioned as the dominant conception of current Halal system. While it is still unclear as to what kind of provisions would be found within the Act, it should likely have a significant impact on the
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production, distribution, sales and so on.
3.5.1.6 Case Study (1) Instant Noodles Instant noodles are defined as "Pasta" including noodles, beehoon, laksa, macaroni and spaghetti in Food Regulations-1985. Instant Wheat Noodle (MS 526:2009) in MS is a standard which complied with Instant Noodles developed by Codex. In Table 3.5-5, Instant Noodles is also compared with Instant Beehoon (MS1112:1988).
(2) Carbonated Soft Drinks There are not any standards in Food Regulations-1985 and MS like those only for carbonated soft drink in Japan. Both of them cover variety of food items like common soft drinks (Table 3.5-6).
(3) Prepared Frozen Foods While there are some standards for frozen confection, frozen meats and frozen vegetables, no standards for prepared frozen foods more like Japanese ones. There are not any appropriate standards in MS, however, relatively similar standards are presented in Table 3.5-7.
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Table 3.5-5 Case Study 1 Instant Noodles
Food Regulations 1985 MS 526:2009 MS 1112:1988 (as at 1st September 2009)
Name of the Standard Pasta Instant Wheat Noodles Instant Beehoon Scope . Noodles, beehoon, laksa, . Fried noodles, non-fried noodles . Instant beehoon (instant rice macaroni and spaghetti vermicelli) Description . Any product that is obtained . A product prepared from wheat as . Made up principally of rice flour by extruding or moulding units the main ingredient and other and other wholesome food with or of dough. flour/starches, with or without without the incorporation of the addition of other ingredients seasoning. and packed with suitable packaging material. It may be treated by alkaline agents. It is characterised by the use of pregelatinisation process and dehydration either by frying or by other methods. Essential . Principally of a cereal meal . Free from dirt, foreign matter and . In the form of solid strands and Composition and . May contain carbohydrate insects. shall be free from mould, Quality Factor foods, egg solids, salt and . Acceptable in term of appearance, off-flavour, insect infestation any other food texture, aroma, taste and colour or other spoilage. and be free from any undesirable . To qualify for the concept of off-flavours and odours. ‘instant’, the product must be . To qualify for the concept of cooked in not more than four ‘instant’, the noodle shall be minutes in boiling water. cooked or soaked in not more than . Moisture: 12% four minutes in boiling water. . Cooking time: 4 minutes . Essential ingredients are: . Total protein: 5.7% a) wheat flour and other flour or . Total ash: 1.0% starches; b) water; and
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c) common salts or alkaline salts. The permitted alkaline salts are sodium, potassium, or calcium salt of carbonates, phosphates and/or hydroxides. . Moisture: 10% (fried), 14% (non-fried) . Cooking or soaking time: 4 minutes (friend and non-fried) . Protein content: 8.5% (fried and non-fried) . Acid value: 2.0 mg KOH/g (fried), Not applicable (non-fried) Food Additives . Permitted colouring substance . In accordance with Malaysian Food . May contain food additives but not . Transglutaminase, sulphur Act 1983 and Food Regulations 1985. contain any added preservatives. dioxide or sulphites (as permitted food conditioner): <200mg/kg . Subject to general requirements concerning food additives. Contaminant . Arsenic (As): <1mg/kg . In accordance with Malaysian Food . In accordance with Malaysian Food . Lead (Pb) : <2 mg/kg Act 1983 and Food Regulations 1985. Act 1983 and Food Regulations . Tin (Sn): <40 mg/kg 1985. . Mercury (Hg): <0.05 mg/kg . Cadmium (Cd): <1 mg/kg . Antimony (Sb): < 1mg/kg . 3-monochloropropane-1,2-diol (3-MCPD) for all foods containing acid hydrolysed protein (solid foods): 0.05 mg/kg Hygiene . Harmful, damaged packages . Packed in suitable packaging . Processed and packed under prohibited materials which will safeguard the hygienic conditions. . No pathogenic microorganisms hygienic, nutritional,
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. Aflatoxin or any other technological and organoleptic mycotoxins: <5 µg/kg qualities of the product. . Food Hygiene Regulations 2009 . Packaging materials shall be made of substances which are safe and suitable for their intended use. They should not impart any toxic substances or undesirable odour or flavour. . Processed and packed under hygienic conditions in premises licensed in accordance with MS1514 ‒ Good Manufacturing Practices. Weight and Measures . Not specified . Not specified . Not specified Labelling . If labelled with the word . The following information shall . The following information shall “egg” or any word of similar appear clearly on each package: appear clearly on each package: meaning: >4% egg solids a) name of product; a) name of product; calculated on water-free b) name and address of the b) list of ingredients and added basis manufacturer and/or distributor or additives; trade mark owner; c) name of manufacturer and/or . Subject to general c) net weight (in grams); supplier; requirements for labelling d) list of ingredients and d) guaranteed net weight in grams; additives; e) date of manufacture or . Nutrition labelling is e) date of manufacture or manufacturer’s code; mandatory (regulation 18B of manufacturer’s code; the Food Regulations 1985) f) date of expiry; and . Shall comply with requirements g) method of preparation. specified in the Malaysian Food Act 1983 and Food Regulations . Shall comply with requirements 1985. specified in the Malaysian Food Act 1983 and Food Regulations 1985. Methods of . Additives, contaminants, . Moisture: oven-drying method . Moisture: oven-drying method Analysis and microorganisms, mycotoxins . Protein content: Kjeldahl method . Protein content: Kjeldahl method Sampling . Acid value: Titrimetric method . Ash content: Direct method . Cooking time . Cooking time
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Table 3.5-6 Case Study 2 Carbonated Soft Drinks
Food Regulations 1985 MS 601:1994 (as at 1st September 2009)
Name of the Standard Flavoured drink Ready-to-drink beverages (carbonated and non-carbonated) Scope . Flavoured drink . Ready-to-drink beverages including fruit drinks and flavoured drinks Description . Flavoured drink shall be the soft drink composed of . A non-alcoholic beverage and is saturated with carbon potable water and permitted flavouring substances, dioxide. It is prepared from comminuted fruit or fruit with or without sugar, glucose, high fructose juices or concentrates and/or fruit or plant glucose syrup or edible portions of extract of fruit extracts, permitted sweeteners, potable water with or or other plant substance. It may contain carbon without the addition of the following ingredients: dioxide. a) acidity regulators; b) permitted food conditioners; c) permitted flavouring substance; d) permitted preservatives; e) permitted colouring substance; f) permitted nutrient supplement like vitamin C; g) salts.
Essential . Not specified . Free from insect, rodent contamination and foreign Composition and particles as well as visibly free from seeds and Quality Factor skins. . Have the flavour and aroma characteristic of the fruits, vegetables or flavours for which it is claimed or implied. Foreign flavours and odours shall not be present. . Carbon dioxide ‒ industrial grade free from hydrogen sulphide, sulphur dioxide and other noxious gases, mineral oils and also free from foreign odour. . Flavouring agents: Comminuted fruit and fruit juices or concentrates ‒ Extracted from natural and properly washed fruits and fit for consumption. They may either be freshly
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prepared or concentrated and preserved either by pasteurization or addition of permitted chemical preservatives. Essential oils and fruit/plant extracts ‒ Essential oils and fruit/vegetable extracts are compounds obtained from fruit or plants and shall be safe for human consumption.
Flavouring substances ‒ Substance either naturally present in fruit/plant or added capable of imparting flavour to the product and shall be safe for consumption.
Food Additives . May contain permitted preservative, permitted . Acid regulators - The following acids and the sodium, colouring substances and permitted food conditioner potassium, calcium salt of the acids may be used: including: a) citric acid; ester gum <150 mg/litre; and b) phosphoric acid; β-cyclodextrin <500 mg/litre c) lactic acid; . May contain caffeine-containing plant extract as d) malic acid; permitted flavouring substance: < 200 mg/litre e) acetic acid; . Preservative: f) fumaric acid; Sulphur dioxide: <140 mg/kg g) tartaric acid. Benzoic acid: <350 mg/kg . Food colours, nutritive and non-nutritive sweeteners Sorbic acid: <350 mg/kg as per Food Regulations. . Flavouring substance: . Mineral salts ‒ sodium carbonate and sodium Agaric aid: <20 mg/kg bicarbonate Total hydrocyanic acid: <1 mg/kg . Preservatives: Pulegone: <1 mg/kg Sulphuric dioxide: <140 ppm Quassin: <5 mg/kg Benzoic acid: <350 ppm Quinine: <85 mg/kg Sorbic acid: <350 ppm Thujones: <0.5 mg/kg . Flavouring agents (if used): Caffeine: <150 ppm . Subject to general requirements concerning food Quinine: 40-85 ppm additives. Vitamin C (ascorbic acid): 10 mg/100ml
Contaminant . Arsenic (As): <0.1mg/kg . Metal contaminants: . Lead (Pb) : <0.2 mg/kg Copper: <1.0 ppm . Tin (Sn): <40 mg/kg (<250 mg/kg if packed in can) Arsenic: <0.02 ppm
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. Mercury (Hg): <0.05 mg/kg Lead: <0.2 ppm . Cadmium (Cd): <1 mg/kg . Antimony (Sb): < 0.15 mg/kg Hygiene . Harmful, damaged packages prohibited . Total colony count: <50 per ml . Any glass bottle that has previously been used for . Viable yeast and moulds: <10 per ml another food . Presumptive coliform organism: negative . No pathogenic microorganisms . Shall be prepared under strict hygienic conditions in . Aflatoxin or any other mycotoxins: <5 µg/kg accordance with Good Manufacturing Practices and . Food Hygiene Regulations 2009 relevant public health requirements currently enforced. Weight and . Not specified . Not specified Measures Labelling . For the purpose of these Regulations, the word . Each container shall be suitably labelled with the “beer”, “lager”, “champagne” or “wine” or following information: other words suggesting that the product is an a) name and trade-mark of the product; alcoholic beverage shall not appear on the label of b) name and address of the manufacturer and/or packer; any soft drink other than ginger beer, ginger ale and c) guaranteed net volume in ml; root beer. d) list of ingredients in descending order of proportions; . In the case of soft drink in bottles with applied e) code number indicating batch and/or date of ceramic labelling, the requirements of regulations manufacture; 11 and 14 [general requirements for labelling relating to ‘Particulars in labelling’ and ‘Date . Shall comply with requirements specified in the marking’] may be printed in a reduced size of not Malaysian Food Act 1983 and Food Regulations 1985. smaller than 2 point lettering on the cap or crown of such bottle.
. There shall be written in the label on a package containing flavoured syrup or flavoured cordial or flavoured drink the words “flavoured syrup” or “flavoured cordial” or “flavoured drink”, or the name of such flavour in uniform lettering not less than 10 point conjoined with the words “flavoured syrup” or “flavoured cordial” or “flavoured drink”, as the case may be.
. The label on the package of a flavoured syrup or flavoured drink shall not include ‒
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(a) any expression, pictorial representation or design that suggests or implies that the syrup or drink consists wholly or partly of fruit juice; or (b) a pictorial representation or design of a plant or part of a plant or a floral design that suggests or implies the presence of a plant in the syrup or drink
. There shall be written in the label on a package containing flavoured syrup or flavoured drink to which caffeine has been added a statement as to the presence of caffeine in that beverage. Flavoured syrup and flavoured drink to which a permitted fruit flavouring substance has been added shall be labelled in uniform lettering of not less than 10 point with the name of such fruit or fruits, immediately followed by the word “flavour” or “flavoured”.
. Where fruit juice drink, fruit drink or flavoured drink is carbonated, there shall be written in the label on a package containing such drink ‒ (a) the word “carbonated fruit juice drink” or “carbonated fruit drink” or “carbonated flavoured drink” as the case may be; or (b) the words “carbonated (state 1the name of the fruit) juice drink” or “carbonated (state the name of the fruit) fruit drink” or “carbonated (state the name of the flavour) flavoured drink”, as the case may be.
. Where flavoured drink or botanical beverage contains quinine in a proportion exceeding 40 mg/litre ‒ (a) the proportion of quinine added in mg/litre shall be stated on the label; and (b) such product may be labelled as “tonic water”.
. Subject to general requirements for labelling
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. Nutrition labelling is mandatory (regulation 18B of the Food Regulations 1985) Methods of . Additives, contaminants, microorganisms, . Caffeine: HPLC method Analysis and mycotoxins . Quinine: spectrophotometric method Sampling . Ascorbic acid (vitamin c): titrimetric method . Copper, arsenic, lead: Atomic absorption spectophotometric method . Total colony count: pour plate method . Yeast & moulds: pour plate method . Coliforms: MPN method . Sulphur dioxide: Rankin method . Benzoic acid and sorbic acid: HPLC method
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Table 3.5-7 Case Study 3 Prepared Frozen Foods
Food Regulations 1985 MS 1125:2003 MS 1126:2003 (as at 1st September 2009)
Name of the Standard Food not elsewhere standardized Meat Frankfurters Meat Burgers Scope . Food not elsewhere . Chilled and frozen meat . Chilled and frozen meat burgers standardized frankfurters made from comminuted made from comminuted meat (beef, meat (beef, lamb and mutton, lamb and mutton, poultry, pork). poultry, pork) with or without meat by-products in the form of a sausage Description . Food for which a standard has . Frankfurters shall be sausages . Meat burgers shall be the meat not been otherwise expressly that are either raw or cooked with product prepared from comminuted prescribed by these or without smoking. The product is meat with or without the addition Regulations. prepared from comminuted meat, of fillers, binders, herbs and seasoned with salt, herbs and spices, salt, sweeteners and other spices, mixed with food additives, food additives, and is sold in filler and binders and packed into various shapes and sizes. casings made from cellulose, collage or intestines of animals. The frankfurters unless otherwise specified shall be skinless or skin on and uniform in size and shape. Essential . Not specified . All meat including mechanically . All meat including mechanically Composition and deboned meat used shall be obtained deboned meat used shall be Quality Factor from healthy animals slaughtered obtained from healthy animals in a hygienically-managed slaughtered in a slaughter-house and poultry hygienically-managed processing plant. slaughter-house and poultry . Trimmings which are bruised or from processing plant. damaged parts of bellies shall not . Trimmings which are bruised or be used. Feet and other by-products from damaged parts of bellies including brain, gastrointestinal shall not be used. Feet and other tract, paunches, udders, by-products including brain, sweetbreads (thymus, pancreas), gastrointestinal tract, paunches, tripe, spleen, lungs, salivary udders, sweetbreads (thymus,
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glands, lymphatic glands, pancreas), tripe, spleen, lungs, testicles, uterus, ovaries, salivary glands, lymphatic cartilage and bony tissue shall not glands, testicles, uterus, be used. ovaries, cartilage and bony tissue . Fillers ‒ textured vegetable shall not be used. proteins, cereal rusks, flours or . Fillers ‒ textured vegetable other wholesome edible materials proteins, cereal rusks, flours or of farinaceous origin may be used. other wholesome edible materials . Binders ‒ Other non-meat proteins of farinaceous origin may be used. from soya bean or dairy products . Binders ‒ Other non-meat proteins may be used. from soya bean or dairy products . Fat ‒ only wholesome, edible may be used. vegetable or animal fat derived . Fat ‒ only wholesome, edible from the same species of animal vegetable or animal fat derived used in the product, may be used. from the same species of animal . Herbs and spices ‒ all herbs, used in the product, may be used. spices and extracts used shall be . Herbs and spices ‒ all herbs, clean, sound, wholesome, and shall spices and extracts used shall be comply with the requirements of clean, sound, wholesome, and shall Malaysian Food Act 1983 and Food comply with the requirements of Regulations 1985. Malaysian Food Act 1983 and Food . Salt ‒ edible white refined salt Regulations 1985. shall be used. . Salt ‒ edible white refined salt . Sweeteners ‒ only sugar (sucrose) shall be used. conforming to the requirements in . Sweeteners ‒ only sugar (sucrose) “MS 82:1989 ‒ Specifications for conforming to the requirements in white refined sugar for industrial “MS 82:1989 ‒ Specifications for use” or dextrose or other white refined sugar for industrial permissible sweeteners shall be use” or dextrose or other used. permissible sweeteners shall be . Finished product ‒ either raw or used. thoroughly cooked or smoked, or . Finished product ‒ uniform in size flavoured and cooked and shall be and shall be delivered in good delivered in good condition. They condition. They shall show no shall show no signs of signs of deterioration at the time deterioration at the time of of delivery. delivery. . Flavour and appearance ‒ shall be . Flavour and appearance ‒ shall be palatable, have a pleasant
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palatable, have a pleasant flavour, an attractive appearance flavour, an attractive appearance with no visible damage, with no visible damage, objectionable colour and odour. objectionable colour and odour. . Texture ‒ shall be a good uniform . Texture ‒ shall be a good uniform texture, characteristic of the texture, characteristic of the product. product. . Freedom from defects ‒ pieces of . Freedom from defects ‒ pieces of hair, bristle, skin and particles hair, bristle, skin and particles of bone shall not be present in the of bone shall not be present in the product. The product shall be free product. The product shall be free from dirt and from insect and from dirt and from insect and rodent contamination or any other rodent contamination or any other foreign matter. Poisonous or foreign matter. Poisonous or deleterious substance shall not be deleterious substance shall not be present. present. . Contain ≥65% by weight of meat. . Contain ≥65% by weight of meat. . Salt, sugar and seasoning all . May contain meat by-products which together shall not exceed 4% by include hearts, tongues, diaphragm weight. meat and weasands up to a limit of . Moisture content: max. 60% by wet 15% calculated on the weight of all weight ingredients with the exception of . Total fat content: max. 30% by wet the added water. weight . Salt, sugar and seasoning all . Protein content: min. 15% by wet together shall not exceed 4% by weight weight. . Moisture content: max. 60% by wet weight . Total fat content: max. 30% by wet weight . Protein content: min. 11% by wet weight
Food Additives . May contain permitted . In accordance with Malaysian Food . In accordance with Malaysian Food nutrient supplement, Act 1983 and Food Regulations 1985. Act 1983 and Food Regulations permitted food conditioner, 1985. permitted flavouring substance, permitted
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colouring substance and permitted flavour enhancer. . Shall not contain permitted non-nutritive sweetening substance. . No person shall use permitted preservative in food not elsewhere standardized without the prior approval of the Director.
Contaminant . Arsenic (As): <1mg/kg . In accordance with Malaysian Food . In accordance with Malaysian Food . Lead (Pb) : <2 mg/kg Act 1983 and Food Regulations 1985. Act 1983 and Food Regulations . Tin (Sn): <40 mg/kg 1985. . Mercury (Hg): <0.05 mg/kg . Cadmium (Cd): <1 mg/kg . Antimony (Sb): < 1mg/kg . 3-monochloropropane-1,2-diol (3-MCPD) for all foods containing acid hydrolysed protein (solid foods): 0.05 mg/kg
Hygiene . Harmful, damaged packages . After processing, frankfurters may . After processing, the meat burgers prohibited be chilled before freezing and the may be chilled before freezing and . No pathogenic microorganisms. freezing completed at -12oC or the freezing completed at -12oC or . Aflatoxin or any other lower within 24 hours. The product lower within 8 hours. The product mycotoxins: <5 µg/kg shall be stored at a temperature shall be stored at a temperature . Food Hygiene Regulations 2009 bat or below -18oC throughout the bat or below -18oC throughout the storage period. storage period. . Prepared and handled under strict . Prepared and handled under strict hygienic conditions in accordance hygienic conditions in accordance to Good Manufacturing Practices as to Good Manufacturing Practices as specified in MS 1514 and MS 1480. specified in MS 1514 and MS 1480. . Unless agreed otherwise between . Unless agreed otherwise between the purchaser and the manufacturer the purchaser and the manufacturer
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or the packer, frankfurters shall or the packer, meat burgers shall be packed in properly sealed be packed in properly sealed bags/packaging material made of bags/packaging material made of suitable food grade flexible suitable food grade flexible transparent packaging material or transparent packaging material or in hermetically sealed containers. in hermetically sealed . Mesophilic aerobic plate count (at containers. 37oC for 48h): <104 (cooked), <105 . Mesophilic aerobic plate count (at (raw) per gram 37oC for 48h): <2.5 x 105 per gram . Coliform count (at 37oC for 48h): . Coliform count (at 37oC for 48h): <50 per gram <100 per gram . E. coli: negative . E. coli: negative . Salmonellae: negative . Salmonellae: negative . S. aureus: negative . S. aureus: <100 per gram . Clostridia: negative
Weight and . Not specified . Not specified . Not specified Measures Labelling . There shall not be written in . Each package shall be suitably . Each package shall be suitably the label on a package labelled with the following: labelled with the following: containing food not elsewhere a) the name of the product; a) the name of the product; standardized or in an b) a declaration of the presence of b) a declaration of the presence of advertisement relating to additives and a declaration additives and a declaration that food any word or indicating the common name of indicating the common name of expression that compares a animal from which the meat is animal from which the meat is nutritional property or the derived; derived; ingredients of a food not c) name and address of the c) name and address of the elsewhere standardized with manufacturer and/or packer or the manufacturer and/or packer or the those of another food. owner of the rights to manufacture owner of the rights to manufacture or packing or the agent of any of or packing or the agent of any of . Food not elsewhere them; them; standardized shall not be d) minimum net weight in grams; d) minimum net weight in grams; described or presented in such e) list of ingredients in e) list of ingredients in a manner or by such name or descending order of proportions descending order of proportions pictorial or other used by weight in the product; used by weight in the product; representation or devices as f) storage instructions; f) storage instructions; is suggestive of another g) for products which are not fully g) for products which are not fully article of food of which it is shelf-stable, i.e. which may be shelf-stable, i.e. which may be
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intended to be an imitation or expected not to keep for at least expected not to keep for at least substitute or which it one year in normal conditions of one year in normal conditions of resembles. storage and sale, adequate storage storage and sale, adequate storage instructions shall be given on the instructions shall be given on the . The word “food not elsewhere label. These instructions shall label. These instructions shall standardized” shall not state the recommended maximum state the recommended maximum appear on the label of any temperature or conditions of temperature or conditions of package containing food not storage and, in the case of storage and, in the case of elsewhere standardized. products sold to the consumer, an products sold to the consumer, an indication of the recommended indication of the recommended . Subject to general maximum period of storage in maximum period of storage in requirements for labelling specified conditions shall be specified conditions shall be given; given; . Nutrient labelling is h) country of origin. h) country of origin. mandatory (regulation 18B of the Food Regulations 1985) . Shall comply with requirements . Shall comply with requirements specified in the Malaysian Food Act specified in the Malaysian Food 1983 and Food Regulations 1985. Act 1983 and Food Regulations 1985.
Methods of . Additives, contaminants, . Moisture content: oven-drying . Moisture content: oven-drying Analysis and microorganisms, mycotoxins method (MS 954:Part 1:2000) method (MS 954:Part 1:2000) Sampling . Total fat content: acid hydrolysis . Total fat content: acid hydrolysis method (MS 954: Part 4:1985) method (MS 954: Part 4:1985) . Protein content: Kjeldahl method . Protein content: Kjeldahl method (MS 954: Part 11:1986) (MS 954: Part 11:1986) . Salmonellae: detection (MS . Salmonellae: detection (MS 1110:Part 1:1988) 1110:Part 1:1988) . Coliforms and E. coli: detection . Coliforms and E. coli: detection and enumeration (MS 1110:Part and enumeration (MS 1110:Part 2:1989) 2:1989) . Mesophilic aerobic plate count: . Mesophilic aerobic plate count: enumeration (MS 1110:Part 3:1989) enumeration (MS 1110:Part 3:1989) . S. aureus: detection and . S. aureus: detection and enumeration (MS 1110:Part 4:1989) enumeration (MS 1110:Part 4:1989) . Clostridia: detection (MS . Clostridia: detection (MS 1110:Part 5:1992) 1110:Part 5:1992)
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3.5.2 Singapore
3.5.2.1 Food Administration Administrative body responsible for food standards, safety and hygiene control is consolidated in Agri-Food and Veterinary Authority (AVA) of Ministry of National Development. AVA administers wide range of animals, pets, agriculture and fishery, as well as foods.
3.5.2.2 Summary Chart of relationship of Food Law System and Singapore Commodity Standards
The chart is presented in Figure 3.5-2.
Singapore Commodity Standards
Name of the Standard Sale of Food Act Singapore Standards Food Regulations -41Commodity Food Items General Provision Scope -General Food labeling Description Spring Singapore -Nutrition information Standards, Productivity and -Misleading statement Essential Composition innovation Board Food Additives Ministry of Trade and Industry Incidental Constituent and Quality Factor . (MTI) . Food Additives Standards and Particular Labeling Requirements Contaminant -226 Food Items Hygiene Food Establishments Weights and Measures Regulations Labelling Agri-Food and Veterinary Authority Methods of Analysis (AVA) and Sampling
3.5.2.3 Sale of Food Act AVA (Agri-Food and Veterinary Authority) collectively administers Sale of Food Act. AVA was a bureau which originally administered primary products. In 2000, AVA was reorganized to administer quality and safety of food related substances for securing food safety.
(1) Sale of Food Act-20021 Sale of Food Act is established for securing wholesomeness and purity of food and fixing standards for preventing the sale or other disposition, or the use of articles dangerous or injurious to health, and for providing for the regulation of food establishments.
1http://www.ava.gov.sg/NR/rdonlyres/0CA18578-7610-4917-BB67-C7DF4B96504B/8725/Attach59_legislation_SaleofFo odAct.pdf 84
(2) Food Regulation-20062 Supplementary provisions of Sale of Food Act are compiled in Food Regulation and is continuously updated on amendment and newly setting of regulations. Food Regulation provides detailed general requirements for labeling, food additives, contaminants, bacterial toxin container packaging, irradiated food, and commodity standards. In the Chapter 4, commodity standards and the special labeling requirements for 226 food items (Table 3.5-8) are listed. It stipulated minimum definition, component standards and special labeling requirements.
(3) Food Establishments Regulations-20093 Food Establishments Regulation in Sale of Food Act regulates provides general food hygiene requirements against food handlers and food establishment.
3.5.2.4 Singapore Standards Singapore Standard (SS) exists as commodity standard which are administered by Standards, Productivity and innovation Board (Spring Singapore) of Ministry of Trade and Industry (MTI). While, Singapore Standards is national standards for all industries pursuant to ISO, it is basically voluntary standards (it may become mandatory standards when issues related to safety, environment and health are referred by administrative authority.)
2http://www.ava.gov.sg/NR/rdonlyres/0CA18578-7610-4917-BB67-C7DF4B96504B/11405/FoodRegulations1.pdf 3http://www.ava.gov.sg/NR/rdonlyres/0CA18578-7610-4917-BB67-C7DF4B96504B/8729/Attach64_legislation_Sale _FdEstb_rules.pdf 85
Table 3.5-8 Commodity Standard in Food Regulation
Meat extracts, meat essences and meat 68 No. Title juices Chicken essence and double strength 69 FLOUR, BAKERY AND CEREAL PRODUCTS chicken essence 39 Flour or wheat flour 70 Meat paste or pate Wholemeal, whole wheat or entire wheat 40 FISH AND FISH PRODUCTS flour 41 Vital gluten flour 71 Fish
42 Self-raising flour 72 Fresh or chilled fish
43 Protein-increased flour 73 Frozen fish
44 Corn flour 74 Smoked fish
45 Rice flour 75 Salted fish
46 Tapioca flour 76 Fish paste
47 Bakery products 77 Fish cakes and fish balls
48 Bread EDIBLE FATS AND OILS
49 Wholemeal bread 78 Edible fats and oils
50 Fruit bread 79 Labelling of edible fats or oils
51 Rye bread 80 Coconut oil
52 Milk bread 81 Corn oil
53 Labelling of bakery products 82 Cottonseed oil
54 Flour confectionery 83 Groundnut oil
55 Pasta 84 Olive oil
55-1 Noodles 85 Safflower oil
55-2 Rice noodles 86 Sesame oil
56 Labelling of pasta 87 Soya bean oil
AERATING INGREDIENTS 88 Sunflower seed oil
57 Cream of Tartar 89 Dripping
58 Baking powder 90 Lard
MEAT AND MEAT PRODUCTS 91 Margarine 91A Fat spread 59 Meat 92 Vanaspati 60 Fresh, raw or chilled meat
60A Dressed Bird MILK AND MILK PRODUCTS
61 Frozen meat 93 Milk
62 Corned, cured, pickled or salted meat 94 Pasteurised milk
63 Smoked meat 95 Ultra heat treated milk
64 Minced or chopped meat 96 Sterilised milk Hamburgers or beefburgers and similar 65 97 Homogenised milk products 98 Reconstituted or recombined milk 66 Sausage meat 99 Evaporated milk 67 Sausages
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100 Sweetened condensed milk 133 Tomato sauce
Dried milk or milk powder or dried whole 134 Chilli sauce 101 milk or dried full cream milk or full cream milk powder 135 Vinegar 102 Dried half cream milk 136 Distilled vinegar Skimmed or separated milk or defatted 103 milk 137 Blended vinegar
104 Filled milk 138 Artificial or imitation vinegar
105 Flavoured milk 139 Labelling of vinegar Lactobacillus milk drink or cultured milk 106 drink 140 Salad dressing 107 Malted milk powder 141 Pickles
108 Whey 142 Chutney
109 Labelling of milk SUGAR AND SUGAR PRODUCTS 110 Cream 143 Sugar 111 Homogenised cream 144 Refined soft brown sugar 112 Reconstituted or recombined cream 145 Icing sugar or icing mixture 113 Thickened cream 146 Molasses 114 Reduced cream 147 Table molasses 115 Sour cream 148 Dextrose anhydrous 116 Butter 149 Dextrose monohydrate 117 Cheese 150 Glucose syrup 118 Cheddar cheese 151 Honey 119 Unnamed cheese 151A A Royal jelly 120 Cream cheese 152 Sugar confectionery 121 Processed or emulsified cheese TEA, COFFEE AND COCOA 122 Cheese spread or cheese paste 153 Tea 123 Yoghurt 154 Tea dust, tea siftings and tea fannings 124 Fruit yoghurt 155 Instant tea 125 Ghee or ghi 156 Brewed tea
ICE-CREAM, FROZEN CONFECTIONS AND 157 Coffee RELATED PRODUCTS 158 Coffee and chicory 126 Ice-cream 159 Coffee mixture 127 Dairy ice-cream 160 Instant coffee or soluble coffee 128 Milk-ice Instant coffee and chicory or soluble 161 coffee and chicory 129 Frozen confections 162 Decaffeinated coffee SAUCE, VINEGAR AND RELISHES 163 Cocoa beans
130 Sauce 164 Cocoa nibs
131 Soya bean sauce 165 Cocoa paste, cocoa mass or cocoa slab
132 Oyster sauce 166 Cocoa, cocoa powder or powdered cocoa
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167 Cocoa essence or soluble cocoa 199 Honey wine
168 Chocolate 200 Cereal grain wine and Chinese wine
169 Milk chocolate 201 Brandy
170 Chocolate confectionery 202 Marc brandy
FRUIT JUICES AND FRUIT CORDIALS 203 Fruit brandy
171 Fruit juices 204 Whisky
172 Concentrated fruit juice 205 Rum
173 Nectar 206 Gin
174 Fruit juice cordials, squashes or syrups 207 Vodka
175 Fruit drinks or fruit crushes 208 Liqueurs and alcoholic cordials 209 Blended liquor JAMS 210 Compounded liquor 176 Jams SALTS 177 Fruit jelly
178 Marmalade 211 Salt
179 Kaya or egg jam 212 Iodised salt
NON-ALCOHOLIC DRINKS SPICES AND CONDIMENTS
180 Flavoured cordials or syrups 213 Spices and condiments
181 Soya bean milk 214 Aniseed (Jintan manis)
182 Flavoured soya bean milk 215 Caraway seed (Jintan)
183 Soft drinks Greater Cardamon (Kepulaga Besar) or 216 Lesser Cardamon (Kepulaga Kecil) 183A A Natural mineral water 217 Celery seed (Biji Seladeri) 184 Labelling of non-alcoholic drinks 218 Chilli ALCOHOLIC DRINKS 219 Cinnamon (Kayu Manis) 185 Intoxicating liquors 220 Cloves (Bunga Cengkih) 186 Ale, beer, lager, porter or stout 221 Coriander (Ketumbar) 187 Wine 222 Cumin seed (Jintan Putih) 188 Malt wine 223 Black Cumin (Jintan Hitam) 189 Quinine wine 224 Dill seed (Adas Manis) 190 Aromatic wine, wine cocktail and vermouth 225 Fennel fruit or seeds (Adas Pedas) 191 Port and sherry 226 Fenugreek (Halba) 192 Meat wine or beef wine 227 Ginger 193 Sparkling wine 228 Mace (Jaitree) (Bunga Pala) 194 Carbonated wine 229 Mustard seed (Biji Sawi) 195 Fruit wine 230 Prepared mustard 196 Cider or perry 231 Nutmeg (Buah Pala) 197 Sparkling cider or sparkling perry 232 Black pepper or pepper corn 198 Aerated cider or aerated perry
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Labelling requirements for special purpose 233 White pepper 248 foods 234 Star anise (Bunga Pekak) 249 Low-calorie food
235 Tumeric (Kunyit) 250 Diabetic food
236 Curry powder 251 Infants’ food
FLAVOURING ESSENCES OR EXTRACTS 252 Infant formula Infant milk formula or infant milk 237 Almond essence 253 preparation 238 Ginger essence 254 Labelling of infant formula
239 Lemon essence MISCELLANEOUS FOODS
240 Lemon oil 255 Agar
241 Orange essence 256 Custard powder
242 Peppermint essence 257 Edible gelatin
243 Rose essence 258 Fish crackers
244 Vanilla extract 259 Prawn crackers 245 Flavouring essences RICE FLAVOUR ENHANCERS 260 Rice 246 Monosodium glutamate To note：Missing sequential regulation numbers are due to intentional deletion of the regulation SPECIAL PURPOSE FOODS from the Food Regulations. 247 Special purpose foods
Singapore Standards shown in Table 3.5-9 are in the same format as for Codex Commodity Standards.
Table 3.5-9 Format of Singapore Standard SINGAPORE STANDARD SS 219:1979 （ICS 67.06) Specification for dried noodles and pasta products Contents 1 Scope Appendices 2 Classification Annex A Determination of Protein Content – Improved 3 Requirements Kjeldahl Method 4 Sampling and preparation of Test Annex B Determination of Moisture Content – Air-Oven Sample Method 5 Tests Annex C Determination of Total Solids in Gruel 6 Packaging Annex D Determination of free Fatty Acids and Peroxide 7 Marking Value of Extracted Oil
The number of Singapore Standards set by Food Standard Committee is approximately 90. And commodity standards excluding for analytical methods and implementation are 41 standards (Table 3.5-10) out of them. These are basically voluntary standards, but, certified mark can be labeled by obtaining official certification.
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3.5.2.5 Case Study
(1) Instant Noodles Instant noodles are defined as "Pasta" including noodles, beehoon, macaroni, spaghetti and "mee" in Food Regulations-2006. The standard is not specific for instant noodles. Singapore Standard is the same, therefore, dried noodles and pasta products (SS219:1979) is also presented in Table 3.5-11 as reference.
(2) Carbonated Soft Drinks In Food Regulations-2006, any standards only for carbonated soft drinks are not set. It covers variety of items like common soft drinks, and is different from Japanese standard in more food items excluded from soft drink. Singapore Standards for carbonated and non-carbonated beverages (SS 62:1997) set standards for wide variety of beverages including carbonated soft drinks (Table 3.5-12).
Table 3.5-10 Commodity Standards in Singapore Standard
Stan. Cordials SS S/N Product Title 12 No. Status: Current 115:1995 Full-cream sweetened Refined, deodorized and SS SS 1 condensed milk 13 winterized corn (or maize) oil 10:1970 134:1995 Status: Archived Status: Current Refined and deodorized Groundnut (peanut) oil SS SS 2 14 soya bean oil Status: Current 12:1995 135:1995 Status: Current Coconut oil SS Vanaspati SS 3 15 Status: Current 13:1995 Status: Current 147:1997 Wheat flour (white) SS Reconstituted or recombined 4 SS Status: Archived 46:1971 16 milk 148:1976 Margarine SS Status: Archived 5 Status: Current 47:1997 Vegetable cooking oil SS 17 Monosodium glutamate for Status: Current 172:1995 SS 6 seasoning Peanut butter SS 61:1972 18 Status: Archived Status: Current 179:1978 Carbonated and Refined and deodorized SS SS 7 non-carbonated beverages 19 palm olein 62:1997 182:1995 Status: Current Status: Current White refined sugar SS Dried noodles and pasta 8 SS Status: Archived 94:1972 20 products 219:1979 Butter SS Status: Archived 9 Status: Current 95:1997 Sesame oil SS 21 Glucose syrup SS Status: Current 220:1995 10 Status: Current 113:1995 Rice vermicelli SS 22 Evaporated milk SS Status: Current 237:1980 11 Status: Archived 114:1974
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Tomato ketchup SS 238 : Filled milk sweetener SS 23 33 Status: Current 1980 Status: Current 330:1988 Palm kernel oil SS Chilli sauce SS 24 34 Status: Current 252:1995 Status: Current 340:1999 Refined, deodorized and White pan bread SS SS 25 35 winterized sunflower seed oil Status: Current 253:1981 349:1997 Status: Current Skimmed and whole milk SS 26 powder Semolina SS 260:1982 36 Status: Archived Status: Current 350:1990 Cream crackers SS Self-raising flour SS 27 37 Status: Current 287:1984 Status: Current 351:1990 Soy sauce SS Wholemeal flour SS 28 38 Status: Current 288:1998 Status: Current 352:1990 Soya bean milk and soya SS Sugar confectionery SS 29 bean drink 39 302:1985 Status: Current 464:1999 Status: Current Black pepper and white Kaya SS SS 40 30 pepper (whole and ground) Status: Current 466:1999 315:1997 Chillies and capsicums, Status: Current SS Cocoa butter SS 41 whole or ground (powered) 31 487:2001 Status: Current 319:1997 Status: Current Plain semi-sweet biscuits SS 32 (non-creamed) 329:1988 Status: Current
(3) Prepared Frozen Foods In Food Regulation-2006, any standards only for prepared frozen foods are not set. Also, in Singapore Standard, there is sole standard for disposition and handling of quick frozen foods (CP 46:1989).
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Table 3.5-11 Case Study1 Instant Noodles
Food Regulations SS 219:1979 (as at 1st September 2006)
Name of the Pasta Dried noodles and pasta products Standard Scope . Noodles of various types, . Dried noodle products covering including products which are noodles, instant noodles and commonly known as “mee” “mian xian”. (“mian”) or other “mee” products. . Noodles including “spaghetti”, “macaroni” and the product commonly known as “mee sua” (“mian xian”). . Rice noodles of various types, including products which are commonly known as “kuay teow” (“guo tiao”), “bee tai mak” (“mi shai mu”) and “hor fun” (“he fen”), “bee hoon” (“mi fen”). Description . Any product which is prepared by . Prepared from wheat flour, drying of extruded or moulded with or without the addition of units of dough or by steaming of sodium chloride, sodium slitted dough with or without bicarbonate, permitted drying. colouring, flavouring matters and other food additives. The instant noodles could be flavoured separately by means of the soup base sachets. This group of products shall be subjected to a sheeting process. The products shall be in the form of rods or ribbons except for “mian xian” which shall be in the form of long thin threads. Essential . Principally of a cereal meal. . Made from raw materials which Composition . May contain common salt, eggs, are clean, wholesome and free and Quality various kinds of starch, edible from evidence of insect and Factor fats and oils, and any other rodent infestation and other foodstuffs. objectionable matter. . Noodles except those with <20% . The finished product shall be moisture (includes “mee” and of good colour and reasonably “mee products”): >50% flour free from broken units and dark . Noodles with <20% moisture specks. (includes “spaghetti”, . When cooked, the products “macaroni” and “mee sua”): shall be tender and firm and >70% wheat flour possess a good characteristic . Rice noodles except those with flavour and odour. <20% moisture (including “kuay . Instant noodles shall be teow”, “bee tai mek” and “hor cooked within 3 minutes. fun”: >50% rice flour . Protein content: min. 9.0% on . Rice noodles with <20% moisture: dry weight basis >80% rice flour . Moisture content: max. 13% . Total solids in gruel: max. 8% . Free fatty acids, as oleic acid of extracted oil (applies only to noodles products which have been deep fried in edible oils
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during processing): max. 0.8% . Peroxide value of extracted oil (applies only to noodles products which have been deep fried in edible oils during processing): 10.0 per kg oil Food Additives . Permitted flavouring agents . Not specified . Permitted colouring matters
. Subject to general requirements for food additives. Contaminant . Arsenic (As): <1 ppm . Not specified . Lead (Pb): <2 ppm . Copper (Cu): <20 ppm . Tin (Sn): <250 ppm . Cadmium (Cd): <0.2 ppm . Antimony (Sb): <1 ppm . Selenium (Se): <1 ppm Hygiene . Package or container made with . The product shall be suitably compounds known to be packaged to protect the carcinogenic, mutagenic, contents from contamination teratogenic or any other and deterioration under normal poisonous or injurious conditions of storage and substance. transport. . Mycotoxins: negative . Total Count at 37oC for 48 hours: Not more than 1000,000 per mg . Sale of Food (Food Establishments) Regulations Weight and . Not specified . Not specified Measures Labelling . If labelled with the word “egg” . The packet shall be legibly or any word of similar meaning: marked as follows: >4% egg solids calculated on dry a) Name and type of the product basis b) Name and address of the manufacturer and/or his . Subject to general requirements registered trade mark for labelling. c) Batch or code number d) Net weight . Nutrition labelling is required only if a nutritional claim is made (regulation 8A of the Food Regulations) Methods of . Food additives, contaminants, . Protein content: Improved Analysis and microorganisms, mycotoxins Kjeldahl method Sampling . Moisture content: Air-oven method . Total solids in gruel . Free fatty acids and peroxide value of extracted oil
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Table 3.5-12 Case Study 2 Carbonated Soft Drinks
Food Regulations SS 62:1997 (as at 1st September 2006)
Name of the Soft drinks Carbonated and non-carbonated Standard beverages Scope . Any flavoured drink ready for . Fruit-flavoured carbonated consumption without dilution beverages . Soda water, Indian or quinine . Flavoured carbonated beverages tonic water, and any carbonated . Beverages containing natural water whether flavoured or extracts unflavoured; . Non-flavoured and unsweetened . Ginger beer and any beverage carbonated beverages made from any harmless herbal or botanical substance; . Fruit drink or fruit crush.
Description . Soft drink shall be any . Non-alcoholic carbonated substance in liquid or solid beverages are beverages form intended for sale as drink prepared from refined sugar, or for human consumption, either syrup base, flavours and/or with or without dilution acidulants with or without fruit juices and are artificially charged with carbon dioxide in sealed packages.
Essential . Not specified . Potable water ‒ colourless, Composition clear, odourless, pleasant to and Quality taste and safe for human Factor consumption. . Carbon dioxide ‒ minimum purity of 99.5 (v/v) carbon dioxide. It shall be colourless and odourless and shall not contain any extraneous mineral or organic substances. . Sugar ‒ pure, white, crystalline solids giving a polarization reading of at least 99.8oS and should be free from moulds and yeasts. Sugar may be substituted with syrup base. . Fruit concentrates ‒ of a quality that gives a satisfactory flavour and colour . Flavourings ‒ natural flavourings are those obtained from fruits or plants by extraction, distillation, expression or any other suitable process. Artificial flavours are those obtained from chemical synthesis. . Finish product ‒ free from dust, dirt, extraneous fibres, hairs, rags, insect and rodent contamination, fragments of
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cork or glass or other foreign matter. . Flavour ‒ have a well-balanced and pleasant flavour. They shall be free from off-flavours and off-odours. . Sugar content ‒ min. 5 oBrix . Fruit juice content ‒ min. 5% . Carbonation ‒ 1.5 volume
Food Additives . May contain: . Acidulants ‒ Include citric ester gum: <100 ppm acid, tartaric acid, malic sucrose acetate isobutyrate: acid, lactic acid, phosphoric <300 ppm acid, ascorbic acid, acetic dimethyl polysiloxane: <10 ppm acid, adipic acid, fumaric dimethyl dicarbonate: <250 ppm acid, hydrochloric acid, sulphur dioxide: <70 ppm dl-lactic acid, dl-malic acid, benzoic acid: <160 ppm ortho-phosphoric acid and L (+) methyl or propyl para-hydroxy tartatric acid. benzoate: < 160 ppm . Permitted food colours, sorbic acid: <300 ppm clouding agents, foaming quillaia: <200 ppm agents, emulsifying and stabilising agents, and . Subject to general requirements preservatives. for food additives.
Contaminant . Arsenic (As): <0.1 ppm . Arsenic ‒ <0.1 mg/kg . Lead (Pb): <0.2 ppm . Lead ‒ <0.2 mg/kg . Copper (Cu): <2 ppm . Copper ‒ <2 mg/kg . Tin (Sn): <250 ppm . Cadmium (Cd): <0.2 ppm . Antimony (Sb): <1 ppm . Selenium (Se): <1 ppm
Hygiene . Package or container made with . Processing site for carbonated compounds known to be and non-carbonated beverages carcinogenic, mutagenic, shall be kept hygienically teratogenic or any other clean and shall be free from poisonous or injurious flies, bees, other insects and substance. rodents. . Mycotoxins: negative . Total bacteria count: 200 per . Escherichia coli: 20 per ml 20ml; 10 per ml . Total Count at 37oC for 48 hours: . Coliform count: Negative per Not more than 100,000 per ml 20ml; Negative per 10ml . Sale of Food (Food . Yeast and mould count: Negative Establishments) Regulations per 20ml; Negative per ml
Weight and . Not specified . Not specified Measures
Labelling . The term “non-alcoholic” . Each package shall be legibly shall be reserved only for those and indelibly marked as products which contain not more follows: than 0.5% (v/v) alcohol at 20oC. a) Name of product; b) Name and address of . Any drink for human consumption manufacturer, packer or vendor without dilution which and/or his registered incorporates the name of a trademark; fruit, vegetable or flower in c) Net volume; its name but does not use the d) Batch or code number; juice of that fruit, vegetable e) Date marking. or flower shall be labelled in
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the following manner: (a) (Name of fruit, vegetable or flower)‒ade (b) (Name of fruit, vegetable or flower) flavoured drink; and (c) Imitation (name of fruit, vegetable or flower) drink.
. Subject to general requirements for labelling
. Nutrition labelling is required only if a nutritional claim is made (regulation 8A of the Food Regulations)
Methods of . Food additives, contaminants, . Sugar content: hydrometer or Analysis and microorganisms, mycotoxins refractometer method Sampling . Gas volume . Total colony count: Membrane filter enumeration method . Coliforms: Membrane filter enumeration method . Coliforms (for pulpy sample): MPN method . Yeast & moulds: Membrane filter enumeration method . Yeast & moulds (for pulpy sample): Spread plate method . Arsenic, lead, copper: Atomic absorption spectrophotometric method
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3.5.3 Philippines
The 1987 Constitution of the Philippines1 stipulates that "the State shall establish and maintain an effective food and drug regulatory system and undertake appropriate health, manpower development, and research, responsive to the country's health needs and problems". Based on the above, Consumer Act of the Philippines2 requires "to develop and provide safety and quality standards for consumer products" and give the enforcement power Department of Health to respect with foods and pharmaceuticals.
3.5.3.1 Food Administration Administrative bodies mainly responsible to food safety and hygienic control are Department of Health and Department of Agriculture. Major roles of these departments are shown in Table 3.5-13.
Table 3.5-13 Safety and Hygiene of Safety and Hygiene of Processed Agricultural Products and Foods Primary Processed Foods Department of Agriculture Department of Health (MOH) (DA) Agricultural Bureau of Plant Industry Bureau of Food and Drugs (BFDA) products (BPI) The Law was amended in August Marine Bureau of Fisheries and 2009 to strengthen capability of Products Aquatic Resources (BFAR) BFDA and to augment human Livestock Bureau of Animal Industry resources. Under new law, BFAD products (BAI) was renamed into Food and Drug National Meat Inspection Administration (FDA). Service (NMIS) Bureau of Agricultural and Fisheries Product Standard (BAFPS)
1 http://www.gov.ph/index.php?option=com_content&task=view&id=200034&Itemid=26 2 http://www.gov.ph/index.php?option=com_content&task=view&id=200034&Itemid=26
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3.5.3.2 Food Law System and Commodity Standards
Chart of the relationship is shown in Figure 3.5-3.
Figure 3.5-3 Philippine Commodity Standards and relevant laws Philippine Commodity Standards
Name of the Standard Food and Drug Philippine National Scope Administration Act-2009 Standards (PNS) Description Food and Drug PNS BFAD Administration Essential Composition and Quality Factor -13 Food Items (BFDA) PNS BAFPS Food Additives -52 Food Items Administrative Orders Contaminant -28 Food Items Bureau of Product Bureau Circulars Hygiene Standard(BPS) Memorandum Circulars Weights and Measures Department of Trade and Industry Ministry of Health Labelling (DTI) (MOH) Methods of Analysis and Sampling
(1) Food and Drug Administration Law3 It is a major food law of the Republic of the Philippines known as the Republic Act 9711 (2009 revised version of Republic Act 3720). This Law was established with purpose of ensuring "safety and purity of food and cosmetics, and safety, efficacy and quality of drugs and medical devices intended for use of the public", and authorizes Department of Health (MOH) to enforce regulatory policy including measures for setting of evaluation method for quality of food standards and providing safe and clean foods. Moreover, the Law transfers responsibilities of implementing this Law to Bureau of Food and Drugs (BFDA) and delegates the developing rules and regulations for safety of foods and drugs, and common standards and guidelines in the use of nutrition and health claims in foods and drugs. Specific rules and regulations are implemented by publication of Administrative Order (AO), Bureau circulars (BC) or Memorandum Circulars (MC).
(2) Administrative Order and Circulars4 Administrative orders related to commodity standards are presented in Table 3.5-14
3 http://www.bfad.gov.ph/cfc/pdf.cfm?pdfid=1232 4 http://www.bfad.gov.ph/default.cfm?CFID=89868&CFTOKEN=85282931#
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Table 3.5-14 Commodity Standards in publication of Administrative Order Administrative Title Order Regulation prescribing the Standard of Identity and Fill of AO 125 s. 1970 Container for Canned Pineapple Juice (B-4.7-01) Regulation prescribing the Standard of Identity and Quality of AO 129 s. 1970 Bagoong (Fish or Shrimp) (B-4.7-01) Regulation prescribing the Standard of Identity and Quality of AO 132 s. 1970 Milk and Milk Products Regulation prescribing the Standard of Identity and Quality of AO 134 s. 1970 Vinegar Regulation B-4 Definition and Standards of Identity of Foods: AO 154 s. 1971 4.14 Meat and Meat Products 4.14.01 Sausages Regulation B-4 Definition and Standards of Identity of Foods: AO 200-A s. 1973 4.5 Cheese and Cheese Products Regulation B-4 Definition and Standards of Identity of Foods: AO 228 s. 1974 4.17 Nut Products 4.17.01 Peanut Butter Regulation B-4 Definition and Standards of Identity of Foods: AO 230 s. 1974 4.15 Fats and Oils 1.15.01 Shortening Regulation B-4 Definition and Standards of Identity of Foods: AO 231 s. 1974 4.15 Fats and Oils 4.15.02 Lard Regulation B-4 Definition and Standards of Identity of Foods: AO 232 s. 1974 4.18 Margarine Regulation B-4 Definition and Standards of Identity of Foods: AO 233 s. 1974 4.9 Condiments, Sauces, Seasoning 4.9.01 Tomato Catsup (Catsup) Regulation B-4 Definition and Standards of Identity of Foods: 4.6 Dressings for Food AO 235 s. 1975 4.6.01 Mayonnaise (Mayonnaise Dressing and Mayonnaise Salad Dressing) Regulation B-4 Definition and Standards of Identity of Foods: AO 236 s. 1975 4.6 Dressings for Food 4.6.03 Salad Dressing Regulation B-4 Definition and Standards of Identity of Foods: AO 237 s. 1975 4.6 Dressings for Food 4.6.02 French Dressing Regulation B-4 Definition and Standards of Identity of Foods: AO 238 s. 1975 4.13 Jams (Fruit Preserves) and Jellies 4.13.01 Jams (naming the fruit) Regulation B-4 Definition and Standards of Identity of Foods: AO 239 s. 1975 4.13 Jams (Fruit Preserves) and Jellies 4.13.02 Jellies (naming the fruit) Regulation B-4 Definition and Standards of Identity of Foods: AO 243 s. 1975 4.18 Margarine SAO 257 s. 1976 Standardization of Rum SAO 258 s. 1976 Standardization of Vodka SAO 259 s. 1976 Standardization of Whiskies Regulation B-4 Definition and Standards of Identity of Foods: AO 325 s. 1977 4.9 Condiments, Sauces and Seasonings 4.9.01 Standard of Identity and Quality for Patis SAO 356 s. 1978 Standardization of Beer SAO 358 s. 1978 Standardization of Brandies AO 123-A s. 1985 Standard for Banana Sauce AO 136-A s. 1985 Standard of Instant Coffee AO 136-B s. 1985 Standard for Soluble Coffee with Added Carbohydrates Standard of Quality and Requirement for the Processing, Packaging AO 18-A s. 1993 and Labeling of Bottled Drinking Water AO 2005-0018 Philippine National Standards on Ethnic Food Products
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As they are relatively limited coverage, the Philippines is half way to standardization. When prompt action is needed, relevant administrative bodies coordinate to develop mandatory standards within the framework of Philippine national standards described below. Examples of composition of commodity standards set by AO and BC are shown as follows.
Food Additives ･BC 2006-16: Updated List of Food Additives Hygiene ･AO 153s. 2004: Guidelines, Current Good Manufacturing Practices in Manufacturing, Packing, Repacking or Storage of foods. ･BC 01-as. 2004: Guidelines for the Assessment of Microbiological Quality of Processed Foods Labeling ･AO 16s. 1979: Date Marking of Prepackaged Foods. ･AO 88-Bs, 1984: Rules and Regulations Governing the Labeling of Prepackaged Food Products Distributed in the Philippines ･BC No. 9s 1999: Labeling of prepackaged Processed Meat Products ･BC 2007-002: Guidelines in the use of Nutrition and Health Claims in food Weight and ･BC 6As. 1988: Permissible Net Content Variation in Prepackaged Measures Food
(3) Philippine National Standards (PNS) From the standpoint of commodity standards, Philippine National Standards (PNS) set by Department of Trade and Industry (DTI) and Department of Product Standard (DPS) occupies important place. It is within the framework of PNS for all industries pursuant to ISO. Philippine National Standards is basically voluntary standard, but, certification mark can be labeled by obtaining official certification. Format of the standard are same as that of Codex Standard. Comparison is shown in Table 3.5-15.
Table 3.5-15 Format of Philippine National Standard PHILIPPINE NATIONAL STANDARD PNS/BFAD 11:2007 ICS 67.160.20 Citrus beverage products – Specification Contents Table1 Food additives for fruit juices 1 Scope Annexes 2 Definition of terms 1 Varieties of Philippine citrus fruits 3 Description of products utilized in the production of Philippine 4 Essential composition and quality citrus beverage products factors 2 Measurement of pH 5 Food additives 3 Determination of titrable acidity 6 Contaminants 4 Determination of total soluble solids 7 Hygiene 5 Determination of alcohol in fruits 8 Weight and measures products 9 Labelling 10 Methods of sampling and analysis
Philippine National Standards in ICS code 67 (Food technology) related to food are totaly 89 standards. Twenty one standards with PNS BFAD which is standard number set by DTI and DPS together with Bureau of Food and Drugs (BFDA) are mandatory standards (Table 3.5-16). There are 13 commodity standards excluding standards for processing.
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Table 3.5-16 Standard Number Title PNS-BFAD 01:2005 Ethnic food products – Dry base mixes for soups and sauces PNS-BFAD 02:2005 Ethnic food products – Sweet preserves PNS-BFAD 03:2006 Recommended code of practice for the processing and handling of sweet preserves PNS-BFAD 04:2006 Ethnic food products – Dried, salted fish – Specification PNS-BFAD 05:2006 Recommended code of practice for the processing and handling of dried fish PNS-BFAD 06:2006 Thermally processed fish products – Specification PNS-BFAD 07:2006 Recommended code of practice for the processing and handling of thermally processed fish products PNS-BFAD 08:2007 Fermented milks – Specification PNS-BFAD 09:2007 Mango beverage products – Specification PNS-BFAD 10:2007 Recommended code of practice for the processing and handling of mango beverage products PNS-BFAD 11:2007 Citrus beverage products – Specification PNS-BFAD 12:2007 Recommended code of practice for the processing and handling of citrus beverage products PNS-BFAD 13:2007 Banana chips – Specification PNS-BFAD 14:2007 Recommended code of practice for the processing and handling of banana chips PNS-BFAD 15:2007 Dried mango products – Specification PNS-BFAD 16:2007 Dried tropical fruits – Specification PNS-BFAD 17:2007 Recommended code of practice for the processing and handling of dried tropical fruits PNS-BFAD 18:2008 Flour sticks (pancit canton) – Specification PNS-BFAD 19:2008 Recommended code of practice for the processing and handling of flour sticks (pancit canton) PNS-BFAD 20:2009 Sugar cane wine (basi) – Specification PNS-BFAD 21:2009 Recommended code of practice for the processing and handling of sugar cane wine (basi)
Also, there are some standards for fresh foods attached PNS BEAPS standard number set with cooperation of Bureau of Agricultural and Fisheries Product Standard (BAFPS). Table 3.5-17 shows standards for specifications, grade and classification of specific food, and these are mandatory standards as well.
Table 3.5-17 Standard Number Item PNS/BAFPS 01:2003 Coffee beans (green) PNS/BAFPS 07:2003 Organic agriculture PNS/BAFPS 08:2004 Banana Saba and Cardaba PNS/BAFPS 09:2004 Pineapple PNS/BAFPS 10:2004 Corn grains PNS/BAFPS 11:2004 Pummelo PNS/BAFPS 12:2004 Durian PNS/BAFPS 13:2004 Mango PNS/BAFPS 14:2003 Bulb Onions PNS/BAFPS 15:2004 Corn grits PNS/BAFPS 16;2005 Brocolli PNS/BAFPS 17:2005 Cabbage PNS/BAFPS 18:2005 Cauliflower PNS/BAFPS 19:2005 Lettuce
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PNS/BAFPS 26:2006 Tomato PNS/BAFPS 29:2008 Dried cassava chips and granules PNS/BAFPS 30:2005 Calamansi PNS/BAFPS 31:2006 Mangosteen PNS/BAFPS 33:2005 Papaya PNS/BAFPS 34:2005 Pili nuts (shelled) PNS/BAFPS 35:2005 Table eggs PNS/BAFPS 38:2006 Carrots PNS/BAFPS 52:2007 Eggplant PNS/BAFPS 56:2007 Watermelon PNS/BAFPS 57:2007 Fresh mandarin
3.5.3.3 Case Study (1) Instant Noodles Pancit Conton (PNS BFAD 18:2008) which are like instant pan-fried noodles are taken (Table 3.5-18) as the similar food,
(2) Carbonated Soft Drinks No standard covers only carbonated soft drinks like in Japan. There are National Standards for citrus beverage products (PNS BFAD 11: 2007) which can be applied for wide range of products like Japanese standards for carbonated soft drinks (Table 3.5-19).
(3) Prepared Frozen Foods While there are standards for frozen squid, frozen shrimp and frozen fish, no standard more like Japanese standard for prepared frozen food.
Table 3.5-18 Case Study1 Instant Noodles Standard Item PNS/BFAD 18:2008
Name of the Flour sticks (pancit canton) Standard Scope . Processed flour sticks (pancit canton) for human consumption Description . Flour sticks or ‘pancit canton’ are molded and fried noodle strands, which can be consumed with or without prior cooking preparation, made from wheat flour, singly or in combination with other flours and/or starches, water and salt with or without added optional ingredients. Essential . Basic Ingredients: wheat flour; potable water; salt; cooking oil Composition and . Optional Ingredients: other flours and starches; fresh eggs or egg Quality Factor powder; fresh or powdered fruit and vegetables; seasoning and condiments. . General requirements – Moisture content: <8%; Free fatty acids: 0.5% (as oleic acid); Sensory properties: uniform size of noodle strands with acceptable color, no rancid odor and taste and crispy texture. . Types of defects –
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Foreign matter: any matter which has not been derived from the components or constituents of ingredients used in the product; does not pose a threat to human health and can be recognized without magnification or is present at a level determined by a method including magnification that indicates non-compliance with good manufacturing and sanitation practices.
Appearance: (a) Brownish or blackish specks or discoloration that affects > 5% of the weight of the sample unit after manufacture; (b) Loose or broken noodle strands present in weights >5 % of the weight of the sample unit after manufacture.
Odor and flavour: (a) Objectionable odor and flavor indicative of deterioration or contamination (like rancidity, fermentation or taints) on uncooked and cooked noodles; (b) Pronounced burnt odor on uncooked and cooked noodles. Food Additives . In accordance to BFAD Bureau Circular No. 2006-016, the Codex Alimentarius Commission and/or authority for these products.
. Permitted food additives to be used: Acid regulator NaOH – GMP Antioxidant BHA – Max: 100 mg/kg; BHT – Max: 200 mg/kg; Tocopherol – GMP Color FD&C Yellow #5 (Tartrazine) – Max: 300 mg/kg; FD&C Yellow #6 (Sunset Yellow) - Max: 300 mg/kg Flour treatment agent Phosphates (as Na or K Phosphates) – Max: 2,200 mg/kg Raising agent/stabilizer Na2CO3 – Max: 2,600 mg/kg; K2CO3 – Max: 2,600 mg/kg . Carry-over of other food additives not listed shall be allowed provided they are approved by BFAD regulation and in accordance to Section 5.2 of the “Codex Principles Relating to the Carry-Over of Food Additives into Foods (CAC/Volume 1 1991)”. Contaminant . Not specified Hygiene . Prepared and handled in accordance to “ Codex Recommended International Code of Practice – General Principles of Food Hygiene” and/or “BFAD A.O. No. 153 s. 200 – Guidelines on the Current Good Manufacturing Practices in Manufacturing , Packing, Repacking or Holding Food” and processed according to the “Recommended Code of Practice for the Processing of Flour Sticks (Pancit Canton) (PNS 19:2008)”. . When tested by appropriate methods of sampling and examination: a) free from filth that may pose a hazard to health; b) free from parasites which may represent a hazard to health; c) not contain any substance originating from microorganisms in amounts which may represent a hazard to health; and d) free from spoilage or pathogenic microorganisms capable of survival and multiplication under normal storage conditions . The product shall be packed in suitable hygienic primary and secondary packages that will maintain its quality during storage and transport. Weight and . The average net weight of sample unit may exceed declared net Measures weight; however, no individual package shall be <95% of the declared net weight. Labelling . Labelling of retail packages/container – each retail container shall be labelled and marked with the information according to BFAD Labelling Regulations and shall contain the following information: a) The name of the product. The name of the product shall be
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“Flour Sticks” or “Pancit Canton”. The product may be called by other common names like: “Wheat Flour Sticks”, “Wheat Noodles”, “Wheat Flour Noodles”, “C(K)anton Noodles” or “Panc(s)it C(K)anton Noodles”, provided such name is accepted in the country of distribution. b) The Name and address of either the manufacturer, packer, distributor, importer, exporter or vendor of the food. c) The complete list of ingredients and food additives used in the preparation of the product in descending order of proportion. d) The net content by weight in metric system. Other systems of measurement required by importing countries shall appear in parenthesis after metric system unit. e) The words “Best/Consume Before”/”Use by date”, indicating end of period at which the product shall retain its optimum quality attributes at define storage conditions. f) Lot identification marked in code identifying product lot. g) The words “Product of the Philippines” or similar expressions, or the country of origin if imported. h) Additional requirements – a pictorial representation of the product(s) on the label should not mislead the consumer with respect to the product so illustrated. . Labelling of non-retail, bulk containers – The name of the product, lot identification code and the name and address of the manufacturer or packer shall appear in the container. However, the name and address of the manufacturer may be replaced by identification marks provided that such mark is clearly identified with accompanying documents. . Nutrition labelling – Nutrition labelling shall conform to established regulations by the BFAD. Methods of Analysis . Method sampling – shall be in accordance with the FAO/WHO and Sampling Codex Alimentarius Sampling Plans for Pre-packaged Foods (CAC/RM 42-1969) . Determination of moisture – according to method of AOAC (2005, 18th edition) using the Oven Method . Determination of free fatty acids (FFA) – according to the method of AOAC (2005, 18th edition) using the Titrimetric Method . Determination of net weight
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Table 3.5-19 Case Study 2 Carbonated Soft Drinks Standard PNS/BFAD 11:2007 Item Name of the Citrus beverage products Standard Scope . Philippine calamansi (Microcarpa Bunge) and dalandan (Citrus aurantium) beverages including ready-to-drink (RTD) beverages made from sound and mature calamansi or dalandan preserved exclusively by physical means. Preservation by physical means does not include ionizing radiation. Other citrus cultivars may also be sued provided they conform to the standard stated herein. Description . Carbonated drink (soda) – A ready-to-drink beverage prepared by mixing carbonated water and sweetening agent or agents with citrus sugar-concentrate or extract. Essential . Basic Ingredients – Composition and Citrus: Calamansi or dalandan – fruit to be used shall be fresh, Quality Factor sound, clean and mature from any cultivated variety suitable to the characteristics of the fruits of Microcarpa Bunge or Citrus aurantium variety. Other cultivars of citrus may also be used. Potable water: Water fit for human consumption. Sweetening agent: One or more of the sugars, honey, high intensity sweeteners or artificial sweeteners. Other ingredients: Other food-grade ingredients may be added. . General requirements – the citrus beverage product shall have the characteristic colour, aroma and flavour of the variety of citrus fruit from which it is made and shall be free from objectionable sensory characteristics. . pH and titrable acidity – the pH of the extract for calamansi: >2.0, dalandan: >2.50; titrable acidity (as % citric acid) for calamansi: >4.5%, dalandan: >0.7% . Soluble solids – the soluble solids content of the extract (exclusive of added sweetening agent/s) for calamansi: >6.0% m/m, for dalandan: >7.0% m/m, as determined by refractometer at 20oC, uncorrected for acidity and read as oBrix on the International Sucrose Scales. . Sweetening agent – one or more of the sugars, honey, high intensity sweeteners and artificial sweeteners may be added in amounts according to regulations set by BFAD, the Codex Alimentarius Commission and/or authority for these products. . Ethanol content – the ethanol content shall not exceed 3 g/kg.
. Volatile acids – traces of volatile acids may be present. . Sensory properties – the product shall have the characteristic colour, aroma and flavour of the citrus fruit (calamansi or dalandan) used. . Types of defects – Foreign matters: any matter, which has not been derived from the citrus fruit (calamansi or dalandan), does not pose a threat to human health and is readily recognized without magnification or is present at a level determined by magnification method or any equivalent methods that indicates non-compliance with good manufacturing practices and sanitation practices. Odour/flavour/colour: a sample unit affected by objectionable odours or flavours indicative of decomposition and unacceptable discolouration due to product deterioration.
Food Additives . In accordance to BFAD Bureau Circular No. 2006-016, the Codex Alimentarius Commission and/or authority for these products. Permitted food additives to be used: Acid regulator Citric acid; malic acid; calcium carbonate; adipates Anticaking agent
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Calcium aluminium silicate (synthetic); microcrystalline cellulose; aluminium silicate; carnauba wax Antioxidant Ascorbic acid; calcium ascorbate; erythorbic acid; potassium ascorbate; sodium ascorbate; sodium erythrobate Color Carotenoids; chlorophylls, copper complexes; curcumin; riboflavin; sunset yellow; tartrazine Preservatives Benzoates; hydrobenzoates; sorbates; sulphites; carbon dioxide; phosphates; EDTA Processing aids a. Antifoaming agents – polydimethylsiloxane b. Clarifying agents/filtration aids/flocculating agents – adsorbent clays; adsorbent resins; activated carbon (only from plants); bentonite; cellulose; chitosan; colloidal silica; diatomaceous earth; gelatine (from skin collagen); ion exchange resins (cation and anion); kaolin; perlite; polyvinylpolypyrrolidone; rice hulls; silicasol; tannin c. Enzyme preparations – pectinases (for breakdown of pectin); proteinases (for breakdown of proteins); amylases (for breakdown of starch); cellulases (limited use to facilitate disruption of cell walls) d. Packing gas – nitrogen, carbon dioxide Stabilizer/thickener Calcium chloride; carob bean gum; carrageenan; gellan gum; guar gum; gum arabic; karaya gum; lactic and fatty acid esters of glycerol; pectins; potassium alginate; sodium alginate; tara gum; tragacanth gum; xanthan gum; agar; konjac flour; sodium carboxymethylcellulose Sweetener Acesulfame potassium; aspartame; saccharin; sucralose Contaminant . Pesticide residues – amount of residue shall comply with those maximum residue limits for pesticides established by the Codex Alimentarius Commission and/or authority for these products. . Heavy metal contamination – the citrus beverage products covered by the provisions of this standard shall comply with those maximum residue levels for heavy metal contamination established by the Codex Alimentarius Commission and/or authority for these products. Hygiene . Prepared and handled in accordance with the appropriate sections of the “Codex Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1 -1969, Rev. 4-2003)” and/or “BFAD A.O. No. 153 s.2004 – Guidelines, Current Good Manufacturing Practices in Manufacturing, Packing, Repacking or Holding Food” and processed according to the “Recommended Code of Practice for the Processing and Handling of Citrus Beverage Products (PNS/BFAD 12:2007)”. . When tested by appropriate methods of sampling and examination: a) free from filth that may pose a hazard to health; b) free from parasites which may represent a hazard to health; c) not contain any substance originating from microorganisms in amounts which may represent a hazard to health; d) free from spoilage or pathogenic microorganisms capable of survival and multiplication under normal storage conditions; and e) free from container integrity defects which may compromise the hermetic seal Weight and . Minimum fill – the citrus beverage product shall occupy not less Measures than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20oC, which the sealed container will hold when completely filled. A container that fails to meet the requirement for minimum fill (90% container capacity) shall be considered “slack filled”.
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Labelling . Each container shall be labelled and marked with the following information in accordance with current BFAD’s Labelling Regulation: a) The name of the product shall be “[Name of citrus fruit + Type of beverages product]” (ex. Calamansi Juice; Dalandan Juice Powder); b) Products using artificial sweetener/s shall have statement/s referring to its low and/or reduced caloric value and the possibility of hypersensitivity to some of its components; c) The complete list of ingredients and food additives used in the preparation of the products in descending order of proportion; d) The net quantity of content by weight in the metric system. Other systems of measurement required by importing countries shall appear in parenthesis after the metric system unit; e) The name and address of the manufacturer, packer and/or distributor of the food; f) Open date marking: The word “Best/Consume before”/”Use by date”, indicating end of period at which the product shall retain its optimum quality attributes at defined storage conditions; g) Lot or code number identifying product lot; h) The words “Product of the Philippines”, or the country of origin if imported; i) Additional requirements – A pictorial representation of fruit(s) on the label should not mislead the consumer with respect to the fruit so illustrated: j) Direction for use should be indicated in the label; k) Storage instructions – where the citrus beverage product requires to be kept under conditions of refrigeration, there shall be information for storage and, if necessary, thawing of the product. Where practicable, storage instructions should be in close proximity to the open date marking; . Nutrition labelling – nutrition labelling shall conform to established regulations of BFAD. Methods of Analysis . Measurement of pH – according to AOAC Official Methods of and Sampling Analysis, Method No. 981.12, 16th ed., 1995. . Determination of titrable acidity – According to AOAC Official methods of Analysis No. 942.15, 16th ed., 1995. . Determination of total soluble solids – According to AOAC Official methods of Analysis No. 932.14C, 16th ed., 1995. . Determination of alcohol in fruit products – According to AOAC Official methods of Analysis No. 920.150, 16th ed., 1995 . Method of sampling – Sampling shall be in accordance with the FAO/WHO Codex Alimentarius Sampling Plans for Prepackaged Foods – CAC/RM 42-1969, Codex Alimentarius Volume 13, 1994. . Determination of lead using atomic absorption spectrophotometer – According to AOAC Official methods of Analysis No. 972.25, 16th ed., 1995. . Determination of tin using atomic absorption spectrophotometer – According to AOAC Official methods of Analysis No. 985.16, 16th ed., 1995.
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3.5.4 Summary
Three countries investigated in this project appear to have common intentions to promote legislative harmonization within ASEAN countries, and to strengthen harmonization with the international community such as WTO, through developing food law systems pursuant to Codex and ISO. As exporting countries, improving safety and quality of agricultural products, marine products and livestock products become national issue.
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4.．Summarized Conclusion
With respect to Korean standards for three selected foods, there were no significant differences between Food Code and KS standards. Restricted use of food additives which is seen in some JAS standards was not seen. Standards for food safety covered by Food Code are considered to be rational. KS standards for analytical methods are set in more detail. Superior quality defined by KS standards appears to be supported by GMP standpoint based on rigorous analysis. The other standards is required to be compared, also "procedure standards" which define analytical methods should be investigated. From view point of harmonization, it is important to compare with analytical methods defined in Japan and international standards to clarify characteristics of KS standards. We compared Chinese GB standards with Codex Standards for instant noodles, carbonated soft drinks and prepared frozen foods taken in case studies. Based on the results, relatively good consistency was shown. As it has not been long since Food Safety Law went into effect, it is likely to exit legal gray areas in China where standardization has just started. We need to focus on future trends toward standardization. National Standards which were not investigated in this project remains as a big issue in the future. In addition, information on food standards, which is important to grasp law system of food standards, was just collected from confirmation on the web site of Standardization Administration of China. Moreover, English versions of the standard titles were prepared, while there was no information on the content other than in Chinese. Some measures should be taken to resolve these problems. Three ASEAN countries (Malaysia, Singapore and Philippines) investigated in this project appear to have common intentions to promote legislative harmonization within ASEAN countries, and to strengthen harmonization with the international community including WTO, through developing food law systems pursuant to Codex and ISO. As exporting countries, improving safety and quality of agricultural products, marine products and livestock products become national issue.
5．Workshop A workshop was held together with persons from ILSI branches who were in charge of this investigation from target countries, and the results were shared. Over 130 participants from domestic food companies joined the
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workshop. This indicated high interests or concerns among Japanese industries concerning food law systems in East Asian regions (attached is the handouts for the workshop).
110 FY 2009 Subsidies to Competitiveness Enhancement Project for the Food Industry General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project Overseas Business Support Project for Japanese Food Industry in East Asia
Workshop on “Investigation of Commodity Food Standards and Analytical Methods in Asia”
Date: March 29, Monday, 2010 14:30‐17:30 Place: Hotel Le Port Kojimachi, Tokyo
Agenda: 1. Opening: (Dr. Mutsuo Iwamoto, ILSI Japan Board of Trustees, President of Society for Techno-innovation of Agriculture, Forestry and Fisheries)
2. Introduction of the MAFF Project: (Mr. Yuuichi Saito, Deputy Director, Food Industry Policy Division, General Food Policy Bureau, MAFF)
3. General Reports: Commodity Food Standards in Codex and Japan (20 min.) (Mr. Hiroaki Hamano, Executive Director, ILSI Japan)
4. Regulatory Framework on Foods & Case Studies in Asia 4.1. Korea (30 min.)(Dr. Myeong‐Ae Yu,Executive Director, ILSI Korea) 4.2. China (30 min.)(Dr. Li Yu, Scientific and Regulatory Affairs, Mars Foods (China) , ILSI Focal Point in China) 4.3. South East Asian Countries‐Singapore, Malaysia and Philippines (50 min.) (Ms. Pauline Chan, Scientific Program Senior Manager, ILSI SEA Region)
5. Discussions (Q & A and others) (30 min.) (All participants)
6. Closing
7. Exchange of Business Cards
FY2009 General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project Overseas Business Support Project for Japanese Food Industry in East Asian
Investigation of Commodity Food Standards and Analytical Methods in Asia
International Cooperation Committee, ILSI Japan Hiroaki Hamano
List of publicly solicited FY2009 projects aided by General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries
1 Corporation system enhancement for food and agriculture 2 Information dissemination services improvement for the food industry 3 Supporting for advancing cooperating function for food and agriculture 4 Promoting for further utilization of functionality of farm and marine products 5 Supporting for brand building of regional food and its management 6 Survey on structure of the food industry 7 Technological measures for promoting cooperation between food and agriculture 8 Supporting for improvement of capability for technological development of the food industry in rural area 9 Building up business with cooperation of food-service industry and agriculture 10 Promoting for maintenance of business continuity plan in the food industry 11 Promoting for dissemination of HACCO in the food industry 12 Promoting for labeling in the food industry 13 Promoting for measures to secure the confidence against food companies 14 Promoting CO2-reduction measures in the food industry 15 Promoting for restrictions to generate food industrial waste 16 Demonstration of economical processing system for recyclable food waste 17 Promoting for smooth implementation of Containers/Packaging Recycling Act 18 Study on recycling system for biomass plastic containers/packaging 19 Experiments for utilizing biomass in the food-service industry 20 Overseas Business Support for Japanese Food Industry in East Asia 21 Promoting for establishment of foundation for effective food distribution system 22 Promoting for advancing food retailing function 23 Demonstration and dissemination of business model using new technology 24 Supporting for establishment of regional distribution model 25 Cost-reduction for food retailing and structure improvement for functional enhancement 26 Promoting high-value added model of food distribution 27 Demand development for new processed rice products 28 Promoting for popularizing excellent Japanese restaurants abroad 29 Considering measures to encourage intake of staple food, which is a part of the projects for promoting "Nippon Shokuiku" FY2009 General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project 20. Overseas Business Support Project for Japanese Food Industry in East Asia
[Point of Measures]: To support business activities of Japanese food industry in East Asia (the Republic of Korea, the People's Republic of China, ASEAN countries and India) to strengthen its international competitiveness in East Asia.
[Policy target]: To increase scale of business activities of overseas subsidiaries of Japanese food companies in East Asia by 30% to 50% over five years. Sales target : Approximately $8.4 billion (based on FY 2005) ĺ 䠁11䡚12.5 billion (FY 2010)
FY2009 General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project 20. Overseas Business Support Project for Japanese Food Industry in East Asia
[Purpose of the Project] In order to strengthen management practice and international competitiveness of Japanese food industry facing quantitative saturation and maturity in domestic market, this project aims to support efforts of the industry to promote developing business activities in East Asian regions where attractive market is forming due to increasing population and dynamically growing economy
[Description of the Project] To contribute to the promotion of smooth business within East Asian regions by conducting an investigation on possible integration of food standards and methods of analysis, and organizing a workshop with experts from s countries concerned FY2009 General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project Overseas Business Support Project for Japanese Food Industry in East Asia [Name of the Task] Investigation of Commodity Food Standards and Analytical Methods in Asia [Summary of the Investigation] In order to expand distribution of food ingredients and food products in East Asian regions, we investigated the commodity food standards on major food categories and methods of analysis in East Asian countries. Based on the results, we extracted their differences and points to be considered for their future integration or harmonization. [Countries surveyed] In the light of marketability (including population) , business activities of Japanese companies possessing overseas subsidiaries and market potential in East Asian countries, the investigation covered the Republic of Korea, the People's Republic of China, Malaysia, Singapore, the Philippines, Indonesia, Thailand, and Vietnam (8 countries).
FY2009 General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project Overseas Business Support Project for Japanese Food Industry in East Asia [Foods Investigated]: When designing the investigation program, the first pilot formats covered instant noodles, carbonated soft drinks, prepared frozen foods and food additives. [Method of Investigation] The investigation program was designed by specified International Life Sciences Institute (ILSI Japan). It was conducted with cooperation of ILSI's international network, namely ILSI branches in Korea, China and Southeast Asian regions (ASEAN countries). [Project Team] ILSI Japan set up the project team in its "International Cooperation Committee". The program design and selection of foods investigated were finally adjusted in cooperation with ILSI branches (in Korea, China and Southeast Asian countries) . FY2009 General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project Overseas Business Support Project for Japanese Food Industry in East Asia [Total Budget]: ¥ 8,370,000
[Project Schedule]: Preliminary Investigation and designing: From June to August in 2009 Filling in the Investigation Forms: From September to December in 2009 Collection and Analyzing the Data, and extraction of the points to be considered: From January to February in 2010 Workshop: In Tokyo, on Monday afternoon in March 29, 2010 Preparation of the Report: March 31, 2010
FY2009 General Food Policy Bureau of Ministry of Agriculture, Forestry and Fisheries Project Overseas Business Support Project for Japanese Food Industry in East Asia
[International Cooperation Committee]: • Keiichi Abe (Cerebos Pacific Ltd.) • Hiromi Ohta (Suntory Wellness Limited) • Yoko Ogiwara (Ajinomoto Co., INC.) • Kiyohisa Kaneko (Coca-Cola (Japan) Company, Limited) • Masanori Koumura (Ajinomoto Co., INC. ASEAN Regional HQs) • Yukio Suzuki (Schiff's Japan) • Fumiko Sekiya (Takasago International Corporation) • Tomoko Takahashi (Nestle Japan Ltd.) • Koji Furuse (Unilever Japan Beverage) • Shuji Iwata (ILSI Japan) • Kazuo Sueki (ILSI Japan) • Hiroaki Hamano (ILSI Japan) ILSI Japan/MAFF Project Investigation of Commodity Food Standard and Analytical Methods in Asia
Investigation Forms䠖Japan
Elaboration of Codex Commodity Standards Procedural Manual : Section III Elaboration of Codex Standards and Related Text
Format for Codex Food Category System Commodity Standards (GSFA*1 Annex B,C)
Name of the Standard Endorsement by Scope General Subject Committee Description Food Additives (GSFA ) Essential Composition and Quality Factor Contaminant and Toxin (GSCTFF *2 ) Food Additives Pesticide Residues (MRLs ) Contaminant Residues of Veterinary Drugs in Food (MRLs) Hygiene Weights and Measures Food Hygiene (GPFH *3 and other relevant Text) Labelling Food Labelling (GSLPF *4 and other relevant Text) Methods of Analysis and Sampling Methods of Analysis and Sampling
*1 Codex Stan 192-1955 General Standard for Food Additives *2 Codex Stan 193-1995 General Standard for Contaminants and Toxins in Foods and Feeds *3 CAC/RCP1-1969 General Principles of Food Hygiene *4 Codex Stan 1-1985 General Standards for the Labelling of Prepackaged Foods CodexStandards(CommodityStandards)
Stan Year of No Title Adoption
1 General Standard for the Labelling of Prepackaged Foods 1985 3 Standard for Canned Salmon 1981 12 Standard for Honey 1981 13 Standard for Preserved Tomatoes 1981 17 Standard for Canned Applesauce 1981 Standard for Edible Fats and Oils not Covered by 19 1981 Individual Standards 33 Standard for Olive Oils and Olive Pomace Oils 1981 Standard for Quick Frozen Finfish, Eviscerated or 36 1981 Uneviscerated 37 Standard for Canned Shrimps or Prawns 1981 38 Standard for Edible Fungi and Fungus Products 1981 39 Standard for Dried Edible Fungi. 1981 . . 293 Standard for Tomatoes 2008 296 Standard for Jams, Jellies and Marmalades 2009 297 Standard for Certain Canned Vegetables 2009
200Items(2009)(http://www.codexalimentarius.net)
Japanese Commodity Standards
Food Sanitation Act JAS*1 Law Name of the Standard ¾ Standards for Foodstuffs ¾ Quality Labelling Standard and Additives Scope for Processed Foods - 22 Specific Food Items Description - 48 Commodity Food Items (Table 3) (Table1) ¾ Milk and Milk Products Essential Composition ¾ JAS Standard*2 Concerning Composition and Quality Factor - 54 Commodity Food Items Standards Food Additives (Table2) (Table 3a) Ministry of Health, Contaminant Ministry of Agriculture, Labour and Welfare Forestry and Fisheries 䠄MHLW) Hygiene (MAFF) Weights and Measures Act Against Unjustifiable Health Promotion Act Labelling Premiums and Misleading ¾ Food with Health Claims Representations Methods of Analysis and -Nutrient Function Claims ¾ Fair Competition Code Sampling -Foods for Specified Health - 38 Commodity Food Items Uses (FOSHU) 7 Alcoholic Beverages ¾ Food for Special Dietary *3 (Table4) Uses Consumer Affairs Agency ¾ Nutrition Labeling covers Consumer Affairs Agency (CAA) Labelling Provision of CAA consulted by MHLW FSA and JAS Measurement Act Ministry of Economy, *1 Law Concerning Standization and Proper Labelling of Agricultural and Forest Products Trade and Industry *2 voluntary (other than organic foods) standard with the certification system to attach the JAS Mark *3 New governmental organization started in September 2009 General Quality Labeling Standards ¾ Quality Labeling Standards for Fresh Foods ¾ Quality Labeling Standards for Processed Foods ¾ Quality Labeling Standards for Genetically Modified Foods
Table1 List of Quality Labeling Standards for each commodity items 2009.9
Canned and Bottled products 15 Chilled meat ball 1 Canned and bottled agricultural products 16 Fish ham, Fish sausage 2 Canned and bottled livestock products 17 Specially packed steamed fish paste 3 Canned and bottled prepared foods 18 Flavored steamed fish paste Beverages Cereal Products 4 Fruits juice and fruit beverages 19 Dried noodles 5 Carbonated drinks (Case Study 2) 20 Instant Noodle (Case Study 1) 6 Soy milks 21 Macaroni products 7 Carrot juice, Mixed carrot juice 22 Kori Dofu (dried frozen soy curd) Livestock and Fish Paste 23 Breads 8 Bacons Agricultural and Forestry Products 9 Hams 24 Pickled agricultural products 10 Pressed ham 25 Processes tomato potato 11 Mixed pressed ham 26 Jams 12 Sausage 27 Dried shiitake mushroom 13 Mixed sausage Marine Products 14 Chilled hamburg stake 28 Processed Uni (sea urchin)
Table 1 cont.
29 Uni –Aemono (mixture of sea urchin eggs and marine Oil and Fat products) 30 Dried Wakame (undaria pinnatifida) 43 Edible vegetable oils and fats 31 Salted Wakame 44 Margarine 32 Kezuribushi (shaved dried fish) Other 33 Boiled and dried fishes 45 Retortable pouched food 34 Processed eel 46 Frozen vegetable product Seasoning 47 Chilled Gyoza 35 Dressing and dressing type seasonings 48 Prepared frozen food (Case Study 3) 36 Edible vinegar 37 Flavored seasonings 38 Dehydrated soup 39 Worcester sauces 40 Shoyu (soy sauce) 41 Miso (soy bean paste) 42 Tuyu (Dipping soup) for noodles Table 2 List of JAS Standard for Foods 2009.9 General JAS Canned and Bottled Products Processed agricultural products 1 Canned and bottled agricultural products 22 Pickled agricultural products 2 Canned and bottled livestock products 23 Processed tomato products 3 Canned and bottled marine products 24 Jams Beverages Processed marine Products 4 Fruits juice and fruit beverages 25 Kezuribushi (shaved dried fish) 5 Apple straight pure juice 26 Boiled and dried fishes 6 Carbonated drinks (Case Study 2) Sugars 7 Soy milks 27 Glucose 28 Highfructosecornsyrupandsugaraddedhighfructose 8 Carrot juice, Mixed carrot juice corn syrup Livestock products Seasoning 9 Bacons 29 Dressings 10 Hams 30 Fermented vinegar 11 Pressed ham 31 Flavored seasonings 12 Sausage 32 Dehydrated soup 13 Mixed sausage 33 Worcester sauces 14 Hamburger patty 34 Shoyu (soy sauce) 15 Chilled ham burg stake Oil and Fat 16 Chilled meat ball 35 Edible vegetable oils and fats Cereal Products 36 Refined lard 17 Dried noodles 37 Margarines 18 Instant noodles (Case Study 1) 38 Shortening 19 Macaroni products 39 Edible refined and processed oils and fats 20 Vegetable protein Others 21 Bread crumbs 40 Prepared frozen food (Case Study 3)
Table 2 cont. Specific JAS with production methods 41 Matured Hams 42 Matured Sausage 43 Handmade dried noodles 44 Naturally Grown Chicken Organic JAS 45 Organic agricultural products 46 Organic processed foods 47 Organic feeds 48 Organic livestock products JAS with production information 49 Beef with the disclosed production information 50 Pork with the disclosed production information 51 Agricultural products with the disclosed production information 52 Processed foods with the disclosed production information 53 Farmed fishes with the disclosed production information JAS with controlled constant temperature distribution 54 Processed foods with controlled constant temperature distribution List of Specific Food Items in Standard for Foodstuffs and Additives Table 3 under Food Sanitation Act 2009.9 1 Soft Drink Beverages (Case Study 2) 12 Boiled Octopus 2 Powdered Soft Drink Beverages 13 Boiled Crab 3 Crushed Ice 14 Fresh Fish and Shellfish to be Eaten Raw 4 Frozen Confections 15 Oysters to be Eaten Raw 5 Meats and Whale Meat (with the exemption 16 Agar of frozen whale meat eaten raw) 6 Edible Birds’ Eggs 17 Grains, Beans and Vegetables 7 Blood, Blood Corpuscles and Blood Plasma 18 Bean Jam or Further Processing 8 Meat Products 19 Soybean Curd (“tofu”) 9 Whale Meat Products 20 Instant Noodles (Case Study 1) 10 Fish-paste Products 21 Frozen Foods (Case Study 3) 11 Salmon Roe and Cod Roe (defined as the 22 Food Packed in Containers and Sterilized ovaries of walleye or pollack preserved in by Pressurization and Heating salt; hereinafter the same in this section
Note: These standards are composed of ‘Standard for Component’, ‘Standard for Production’, ‘Standard for Storage’
1.Details of Food Additives are available in English http://www.mhlw.go.jp/english/topics/foodsafety/foodadditives/index.html 2.Details of Agricultural Chemical Residues are available in English http://www.mhlw.go.jp/english/topics/foodsafety/positivelist060228/index.html
Milk and Milk Products Concerning Composition Standards Table 3 a Raw Milk 9 Concentrated milk A Raw milk 10 Concentrated skimmed milk B Raw goat’s milk 11 Evaporated milk Drinking Liquid Milks and Milk drinks 12 Evaporated skimmed milk 1 Cow’s milk 13 Sweetened condensed milk 2 Special cow’s milk 14 Sweetened condensed skimmed milk 3 Pasteurized goat’s milk 15 Whole milk powder 4 Composition-controlled cow’s milk 16 Skimmed milk powder 5 Low fat cow’s milk 17 Cream powder 6 Nonfat cow’s milk 18 Whey powder 7 Processed milk 19 Whey powder protein concentrated Milk Products 20 Buttermilk powder 1 Cream 21 Sweetened milk powder 2 Butter 22 Formulated milk powder 3 Butter oil 23 Fermented milk 4 Processed cheese 24 Lactic acid bacteria drinks(nonfat milk solid not less than 3.0%) 5 Concentrated whey 25 Milk drinks 6 Ice cream Foods main ingredients are Milk 7 Ice milk 1 Lactic acid bacteria drinks(nonfat milk solid less than 3.0%) 8 Lacto ice Table 4 List of Fair Competition Code for Food Items 2009.9 Milk and milk products 19 Instant noodles 1 Drinking milk 20 Miso (soy bean paste) 2 Fermented milk, Lactic acid bacteria beverage Confectionary 3 Pasteurized lactic acid bacteria beverage 21 Biscuits 4 Natural cheese, Processed cheese, Cheese food 22 Chocolates 5 Ice creams 23 Food using chocolate Honeys 24 Chewing gum 6 Honeys 25 Souvenir for tourist 7 Royal jelly Seasoning Processed marine Products 26 Edible vinegar 8 Uni (sea urchin) foods 27 Synthetic lemon juice 9 Karashi Mentaiko (spicy marinated roe of pollack) 28 Margarines 10 Kezuribushi (shaved dried fish) 29 Dressings 11 Nori (laver) 30 Shoyu (soy sauce) Processed agricultural products 31 Table salt 12 Canned foods Beverages 13 Processed tomato 32 Fruit drinks 14 Powdered Wasabi (Japanese horseradish) 33 Coffee drinks 15 Raw noodles 34 Regular coffee, instant coffee 16 Kori-dofu (dried frozen soy curd) 35 Moromi-su (vinegar drink from residue of rice brandy) 17 Soy milks Processed livestock 18 Packed bread 36 Ham, sausage
Table 4 cont.
Alcoholic Beverages
37 Beer 38 Imported beer 39 Whisky 40 Imported whisky 41 Shochu (spirits by single distillation) 42 Awamori (rice brandy) 43 Retailer liquor shop Fresh foods 44 Meat 45 Egg Food Category System (GSFA Annex B) 06.4 Pasta and noodles and like products Case Study 1 : 06.4.1 Fresh pastas and noodles and like products 06.4.2 Dried pastas and noodles and like products Instant Noodle 06.4.3 Pre-cooked pastas and noodles and like products JAPAN
Food Sanitation Standard JAS Law Codex Act Commodity Standard Standard for Quality Labelling Item JAS Standard specific Items Standard Name of the Instant Noodles Instant Noodles Instant Noodles Instant Noodles Standard CODEX STAN 249-2006 Scope UHDG\IRUFRQVXPSWLRQDIWHU z Fried noodles z include raw type GHK\GUDWLRQSURFHVVಹಹ Description Fried noodles, Non-fried noodles Essential 3.1 Composition z Acid value z Wheat flower z Moisture Composition 3.1.1 Essential Ingredients not more than and/or not more than and Quality 3.1.2 Optional Ingredients 3 mg KOH/g oil buckwheat 14.5% Factor 3.2 Quality Criteria flower as the (non-fried) 3.2.1 Organoleptic z Peroxide value main 3.2.2 Foreign Matter not more than ingredients z Acid value 3.2.3 Analytical Requirement 30 meq/kg z Add salt or lye not more than for Noodle Block water 1.5 mg KOH/g oil (a) Moisture Content maximum : fried 10% z pH : non-fried 14% 3.8-4.8 (b) Acid value maximum (non-fried) 2mg KOH/g oil * This Table does not contain details of standards regulated for all foodstuffs such as; • Quality Labelling Standard for Processed Foods under JAS Law • General Compositional Standard for Food; General Food Production Processing and Preparation Standards; General Food Storage Standards under Food Sanitation Act
Case Study 1 cont.
Food Sanitation JAS Law Standard Codex Act Commodity Standard Standard for Quality Labelling Item specific Items Standard JAS Standard Food MRLs of GSFA z Positive List Additives (limited use) Contaminant MRLs of GSCTFF Hygiene 6. Containers or Packing Condition z Storage z Container 7.1 General Principle of Food Hygiene Standard and Packing and other relevant Codex Text Condition 7.2 Principle for the establishment and application of Microbiological Criteria for Foods Weights and Measures Labelling 8.1 Name of the Food z Specific z JAS Mark 8.2 Labelling for “HALAL” Labeling Methods
Methods of 9.1 Sampling z Acid value z Moisture Analysis and 9.2 Determination of Moisture z Peroxide value z Acid value Sampling 9.3 Extraction of Oil from Instant z pH Noodle 9.4 Determination of Acid Value Case Study 2 Food Sanitation Act JAS Law cont. Standard for Specific Items Quality Labelling JAS Std. Soft Drink Beverages (covers 14.1non- Std. JAPAN alcoholic (“soft” ) beverages) Fruits Juice and Fruits Juice add fruit beverages fruit beverages Name of the Non-alcoholic (less than 1% alcohol) Carbonated soft Carbonated soft Standard beverages, excluding lactic acid bacterial drinks drinks drinks, milk and milk drinks Scope Soy milks Soy milks Description z Must not be turbid (with some exception) z Must not contain any sediment or any solid Carrot juice, mixed Carrot juice, mixed carrot juice carrot juice Essential foreign matter (with some exception) Composition z Must not contain detectable levels of arsenic, Apple straight pure and Quality lead or cadmium. The tin content must not juice Factor exceed 150.0 ppm z Tests for coliform bacilli must be negative Food Additives z Mineral water with a carbon dioxide pressure *Each standard has it’s own Scope, inside of the container of not more than 98 Description and other Items Contaminant kPa at 20 degree in Celsius , and that has not Hygiene been sterilized or disinfected, must test negative for enterococci or green pus bacilli Weights and z For beverages made for solely apple juices Measures and/or juiced fruit, the patulin content must not exceed 0.050 ppm Labelling z Production Standards, Methods of z Package Standards Analysis and z Storage Standards Sampling • Tests for arsenic, lead, cadmium, tin, patulin, coliform bacilli, enterococci or green pus bacilli • Tests for water used as raw material • Standards and testing methods for implements, containers and packaging
Carbonated Soft Drinks (JAS Law) Case Study 2 cont. JAPAN Quality Labeling Std. JAS Standard Name of the Carbonated Soft Drinks Carbonated Soft Drinks Standard Scope Quality labeling for carbonated soft drinks Standard for carbonated soft drinks
Description Water–based flavored drinks with added Water–based flavored drinks with added carbon carbon dioxide, sweetener, acidulant and dioxide, sweetener, acidulant and others others Essential z Must have satisfactory tone of color Composition and z Must have refreshing flavor without off-taste Quality Factor and off-odor z Must not be turbid (with some exception) z Must carbon dioxide be dissolved well and have fine bubbles sustainably z No foreign matters z Preservative: only sodium benzoate and p- hydroxybenzoic acid allowed to use z Antioxidant: only L-ascorbic acid and Food Additives sodium L-ascorbate allowed to use z Emulsifier: only sucrose fatty acid ester and glycerin fatty acid ester allowed to use Contaminant Hygiene Specification on Gas volume Weights and Must meet designated volume appeared on the Measures label Labelling Specific labelling methods JAS mark Methods of Analysis This Table does not contain details of standards regulated for all foodstuffs Case Study 3 : Prepared Frozen Foods JAS Quality Labelling Standard JAPAN Prepared Frozen Foods Frozen fried Frozen fried Fishes Product names are Name of the foods Frozen fried Shrimps defined by main Standard Frozen fried Squids material content , Scope Frozen fried Oysters limitation of alternative Frozen Croquettes material , etc. Description Frozen Katuretu (fried meat) . Frozen Shaomai, Frozen Gyoza, Essential Frozen Harumaki (spring rolls) Composition and Quality Factor Frozen Hamburger steaks, Frozen Meatballs, Frozen Fish hamburgers, Frozen Fishballs Food Additives Frozen Steamed Rice, Frozen Noodles Contaminant Standard for Foodstuff (Food Sanitation Act) Hygiene Frozen Foods Weights and Standard for Components Bacterial Coliform group Measures (to be consumed ) count Labelling without heating 100,000/g> Test negative after heating (heated before 100,000/g Test negative Methods of Analysis freezing ) > and Sampling After heating (other than 2 above) 3,000,000/g> Test negative Storage Standard must be below -15Υ
Example within Codex Food Category System : 09.2.2: Frozen battered fish, fish fillets and fish products, including molluscs, crustanceans, and echinoderms Codex Stan: 166-1989 Quick frozen fish sticks(fish fingers),fish portions and fish fillets-breaded or in batter
F2010 Overseas Business Support Project for Japanese Food Industry in East Asia
Investigation of Commodity Food Standards and Analytical Methods in Asia
䖃 Expansion of Countries to Investigate
䖃 Expansion of Food Categories to Investigate
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Regulatory Framework on Foods : Cases of Food Commodity Standards in Korea
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March 29, 2010 1
International Life Sciences Institute (ILSI)
Mission
To improve the health & well-being of the general public and environmental Safety through advancement of science ILSI¶s Function
한국국제생명과학회 ILSI Korea
Established in 1995 Non-profit, Scientific Institute Headquarter in Seoul, Korea Funds Supported by Membership and Donation (22 Members, March 2010) 5HJXODWRU\)UDPHZRUN RQ)RRGLQ.RUHD
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Ministry for Food, Ministry of Health, Ministry of Education, Agriculture, Forestry Welfare and Family Science and Technology and Fisheries (MIFAFF) Affairs (MIHWFA) (MEST)
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Food commodity standards involve several food regulation including Food Sanitation Act, Health Functional Food Act, Monopoly Regulation & Fai Trade Act, Fair Labeling and Advertisement Act, Consumer Protection Act, Health Promotion Act, Quality Labeling Standards and KS Standards. Case studies for the ILSI collaborated project are noodles/instant noodles, carbonated beverages, frozen foods, and food additives (beverages and meat products) 32 Thank you Contact Information Address : P.O Box 72, Seoul Gangbuk Post 127 Mia 9-Dong, Gangbuk-Gu, Seoul, Korea 142-109 Phone : +82-2-3290-3411 Fax : +82-2-927-5201 E-mail : [email protected] )RRG5HJXODWRU\)UDPHZRUN &RPPRGLW\ )RRG 6WDQGDUGVLQ&KLQD /L ,/6,)RFDO3RLQWLQ&KLQD 0DU72.<2 (YROXWLRQRI)RRGOHJLVODWLRQ LQ&KLQD )RRGVDIHW\FRQWUROV\VWHPVHWXSVLQFH ¶V )RRG+\JLHQH5HJXODWLRQ 3URYLVLRQDO )RRG+\JLHQH/DZ 3URYLVLRQDO )RRG+\JLHQH/DZ )RRG6DIHW\/DZ )HE *RYHUQPHQW2UJDQL]DWLRQ &ŽŽĚ^ĂĨĞƚLJŽŵŵŝƚƚĞĞ͕^ƚĂƚĞŽƵŶĐŝů 02+ $46,4 $,& 02$ 0,,7 02& 1&0& 6)'$ )RRGVDIHW\ 5HVWDXUDQW)RRG 3URGXFWLRQVWDJH 2QPDUNHWVWDJH 5DZPDWHULDO )RRGLQGXVWU\ 6ZLQH QXWULWLRQOHJLVODWLRQ 6DIHW\&RQWURO IRRGVDIHW\FRQWURO IRRGVDIHW\FRQWURO VDIHW\FRQWURO GHYHORSPHQW 6ODXJKWHU )RRG6DIHW\6WG )XQFWLRQDOIRRG ,PSRUW H[SRUW 1HZSHVWLFLGH SROLF\PDNLQJ FRRUGLQDWLRQRI DSSURYDO 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