IT ' S SMART

Instruct food additive management

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Food Safety Law Base June 17, 2010;

Base of Protocol 38 /2012/NĐ-CP April 25, 2012 of the Government on the stipulation of details of some of the provisions of the Food Safety Law;

Base of Protocol 63 /2012/NĐ-CP August 31, 2012 of the Government on the Functional Regulation, mandate, jurisdiction and organizational structure of the Ministry of Health;

At the request of the Bureau of Food Safety;

The Minister of Health issued the Information Guide to the Management of Food addits:

What? 1. The adjustment range

This message is about:

1. The additive category is allowed to use in the production, processing, and maximum food business and the maximum limit on the additiants in food products;

2. Request for management for food additiation.

What? 2. Explain the abbreviation sign

In this message, the word and trotting abbreviate below is understood as follows:

1. CAC (Codex Alimentarius Committee): International Food Standards Board;

2. GMP (Good Manufacturing Practices): Good manufacturing practice;

3. ML (Maximum Level Level) is the maximum concentration of a food additive identified as effective and safe when used for each food or food group. The maximum limit is calculated according to the additive/kg of food (mg/kg);

4. INS (International Numbering System) is the numbering index system for each additive built by CAC;

5. Food Category Number is the number listed for each type, the food group under the CAC-built food classification system to manage food addities;

6. Use of food addits including:

a) Production, processing, business, food additive imports;

b) Manufacturing, processing, business and use of food products containing food additables.

What? 3. The forbidden behavior in using food addiproducts

1. Use of a food additive not in the category of food additive is allowed to use the regulation at Appendix 1 issued with this message.

2. Use food addistor overlimits to allow, not exactly the prescribed food object at Annex 2 is issued with this message.

3. Using a food additive does not fully meet the regulatory requirements specified at Article 6 of this Smart.

4. Use of food addits that are unknown to the origin, origin, or too long shelf life.

What? 4. The Master category is allowed to use in food

The category of eligible for use in food is prescribed at Appendix 1 issued by this message.

What? 5. The maximum limit to the additip-food additid

The maximum limit to the additive in the food is regulated at Annex 2 issued by this message.

What? 6. Requiing management for food additid

1. The manufacturing facility, the food additive business must fully meet the requirements prescribed at the Digital Information Digital Information. 16 /2012/TT-BYT October 22, 2012 of the Ministry of Health on the Regulation of Food Safety conditions for the manufacturing facility, food business, tooling, packaging materials, food storage, food, and food, contains food within the Department of Health's management.

2. Food addits must be legally recognized or published in accordance with food safety regulations prior to production, business, import and use of additive manufacturing, food processing.

Sequencing, contract publication procedure or the appropriate publication of the food safety regulation done in accordance with the Digital Information 19 /2012/TT-BYT November 9, 2012 of the Ministry of Health on the manual publication guidelines or the appropriate publication of the food safety regulation.

3. Apply GMP in the production process, processed food processing:

a) Limit to the lowest level of food additive required to be used to meet the requirements of engineering;

b) The amount of additive is used in the production, processing, packaging, packaging, and transportation of food that must not change the nature of the food.

4. Records the food additive implementation according to the current regulation of the law.

What? 7. transition regulation

Food addits, food products that use food additiers have been granted that the product standard prior to this date is valid for the remainder of the validity period recorded in the Certificate.

What? 8. Soath, edit, supplements

The base of demand for management by period, on the basis of product standards or guidelines of the CAC, the Food Safety Bureau will review, propose the Ministry of Health for the revised, supplemation of this Information to develop domestic production and in accordance with international standards.

What? 9. The reference clause

In the case of legal rule texts and regulations that are invoked in this Notice of Change, additions or replacements are applicable in accordance with the new law of law.

What? 10. Terms of execution

1. This message came into effect from 1 February 2013. Abolition of regulations relating to food addities (not including the permitted flavorants in food) at: Regulations of the category of additive substances permitted to use in the issued food are accompanied by Decision No. 1. 3742 /2001/QĐ-BYT August 31, 2001 and Regulations on the conditions of ensuring food safety sanitation in manufacturing, business, use of food additive issued with the Numerical Decision of the Food Safety System. 928 /2002/QĐ-BYT March 21, 2002 of the Minister of Health since the date of this date is effective.

2. The Food Safety Bureau is responsible for presiding, in coordination with the authorities involved in implementing the implementation and organization of the implementation of this Information ./.