Global Legislation for Food Packaging Materials

✍ Scribed by Rinus Rijk, Rob Veraart

• Year: 2010
• Tongue: English
• Leaves: 417
• Edition: 1
• Category: Library

✦ Synopsis

Providing a truly global overview of legislation in all major countries, this practical volume contains the information vital for manufactures of food contact materials and food producers, facilitating a comparison of the requirements and making mutual requirements easier to identify. It covers not only plastics but also other food contact materials, such as paper, board, coatings, ceramics, cork, rubber, and textiles.

✦ Table of Contents

Global Legislation for Food Packaging Materials......Page 5
Contents......Page 7
Preface......Page 23
List of Contributors......Page 25
1.1 Introduction......Page 29
1.2.1.1 Framework Regulation......Page 30
1.2.1.2 Good Manufacturing Practice......Page 33
1.2.2.1 Plastics......Page 34
1.2.2.2 Recycled Plastics......Page 38
1.2.3 Other Materials......Page 39
1.2.3.3 Rubber Teats and Soothers......Page 40
1.2.3.5 Active and Intelligent Materials and Articles......Page 41
1.2.4.2 Role of the Member States......Page 45
1.2.4.4 Methods for Sampling and Analysis in the Official Control......Page 46
1.3 Specific National Legislation......Page 47
1.4.2 Nanomaterials......Page 48
References......Page 52
2.1 Introduction......Page 55
2.2 EFSA and its Role in Safety Evaluation of Food Contact Materials......Page 56
2.3.1 Introduction......Page 58
2.3.2 Data to be Supplied within a Submission......Page 59
2.3.2.1 General Information on the Substance......Page 60
2.3.2.2 Information on Physical and Chemical Properties of the Substance......Page 61
2.3.2.3 Information on the Intended Application of the Substance......Page 63
2.3.2.5 Information on the Migration of the Substance......Page 64
2.3.2.7 Antimicrobial Substances......Page 67
2.3.2.8 Toxicological Information......Page 68
2.4 Evaluation Process of a Food Contact Substance......Page 70
2.4.1 Re-Evaluation of Substances......Page 72
2.5 Public Access to Data......Page 74
References......Page 75
3.1 Introduction......Page 77
3.2.2 Guidelines for the Evaluation of Substances......Page 78
3.2.3 Estimation of Exposure......Page 79
3.4.1 Procedure for the Adoption of a Resolution and Guidelines and Technical Documents......Page 80
3.4.2 CoE Resolutions, Guidelines, and TDs......Page 81
3.5.2.1 Inventory of the Documents......Page 82
3.5.3.3 Content of the Resolution......Page 83
3.5.4.3 Content of Package......Page 84
3.5.5.3 Content of the Resolution......Page 85
3.5.7.1 Inventory of the Documents......Page 86
3.5.8.3 Content of the Resolution......Page 87
3.5.9.3 Content of the Resolution......Page 88
3.5.10.3 Content of the Guidelines......Page 89
3.5.12.3 Content of the Guidelines......Page 90
3.7 The Future of the CoE......Page 91
3.8 Conclusions......Page 92
References......Page 93
4.1.1 Commodities Defined in LFGB......Page 95
4.1.2 Basic Requirements on Commodities......Page 96
4.1.3 BfR Recommendations......Page 97
4.2.1 Plastic Materials......Page 99
4.2.3 Plastics Dispersions (BfR Recommendation XIV)......Page 102
4.2.5 Rubber and Elastomers (BfR Recommendation XXI)......Page 103
4.2.8 Paper, Carton, and Board......Page 105
4.2.8.2 XXXVI/1: Cooking and Hot-filter Paper and Filter Layers......Page 106
4.2.9 Artificial Sausage Casings (BfR Recommendation XLIV)......Page 107
4.2.13 Fillers for Commodities Made of Plastic (BfR Recommendation LII)......Page 108
References......Page 109
5.1 Introduction......Page 111
5.1.2.1 Binding Texts: Lois (Laws), D ecrets (Decrees), and Arr^et es (Orders)......Page 112
5.1.2.2 Additional Information on the Texts......Page 113
5.2 Integration of European Directives and Regulations on Food Contact Materials into the French Regulation......Page 114
5.2.2.1 Regenerated Cellulose Films......Page 115
5.2.2.4 Rubber......Page 116
5.3.3.1 Avis of CSHPF Dated 1 June 1993......Page 117
5.4.1 Introduction......Page 118
5.4.3 French Regulation on Materials in Paper and Board Intended to Come in Contact with Food......Page 119
5.4.5 French Regulation on Materials and Articles in Silicone Elastomers Intended to Come in Contact with Food......Page 121
5.4.7.1 General Case: Metallic Materials and Objects, Packaging......Page 122
5.4.7.2 Household Metallic Articles and Parts of Industrial Materials......Page 124
5.4.7.3 French Regulation on Materials and Objects in Wood Intended to Come in Contact with Food......Page 127
5.5 French Regulation on Coatings Coming into Contact with Foodstuffs......Page 128
5.6.2 Basic Principles......Page 129
5.6.3.2 Instruction of 2 August 1993......Page 130
5.6.4 French Regulation on Inks Used to Print Food Packaging......Page 131
5.7 French Regulation on Requests for Authorization of Use of Constituents of Materials and Articles in Contact with Food......Page 132
5.7.1 Advice of CSHPF of 9 December 1997......Page 133
5.8 Conclusion......Page 134
6.1 Introduction......Page 137
6.2.1 Nonepoxy Plastics......Page 139
6.3.1 Paper and Board for General Purpose......Page 140
6.3.1.2 Specific Migration......Page 141
6.4.1 Categories......Page 142
6.4.2 Positive List......Page 145
6.5.1 Metals Used for the Application of Packaging Materials......Page 146
6.7.1 Ceramics......Page 147
6.8 Textiles......Page 148
6.11 Coatings......Page 149
6.13 Calculations......Page 150
References......Page 151
7.1 Introduction......Page 153
7.2 Decrees on General Principles......Page 154
7.3.1.1 General Part......Page 155
7.3.1.2 Specific Part......Page 157
7.3.3 Tin Plate......Page 163
7.3.4 Tin-Free Steel......Page 164
7.3.5 Aluminum......Page 165
References......Page 166
8.1 Legislative System......Page 169
8.1.1 Availability of Legal Texts and Official Documents......Page 170
8.1.3 Council of Europe......Page 171
8.2.1 Plastic Materials and Articles......Page 172
8.2.1.1 Limits on Migration......Page 173
8.2.2 Regenerated Cellulose......Page 174
8.2.6 Active and Intelligent Materials and Articles......Page 175
8.2.9 Inks......Page 176
References......Page 177
9.2 Legislation in Denmark......Page 179
9.3 Legislation in Finland......Page 180
9.4.1 The Packaging Convention of Norway and the EK Declaration......Page 181
9.4.3 Control of Critical Points......Page 182
9.4.4 Metals in Ceramics, Glass, Metalwares, and Nonceramic Materials Without Enamel......Page 183
9.5.1 Voluntary Agreement......Page 185
10.1 Introduction......Page 189
10.2 Contents of the Code of Practice......Page 191
10.3.1 Scope of the Code of Practice: Article 1......Page 192
10.3.2 Good Manufacturing Practice: Article 2......Page 193
10.3.3 Substance Lists: Articles 3, 4, and 5......Page 194
10.3.4 Dual Use Additives – Article 6......Page 195
10.3.7 Declaration of Conformity – Article 10......Page 196
10.4 How can the Code of Practice be Applied?......Page 199
References......Page 201
11.1 Introduction......Page 203
11.2 Hazard Assessment......Page 204
11.2.3 Cramer Class III......Page 205
11.3.1 Introduction......Page 206
11.3.2 What is Exposure?......Page 207
11.3.4 Who Should be Protected in an Exposure Assessment?......Page 208
11.3.6 Estimating Exposure to Migrants from Food Contact Articles......Page 209
11.3.6.2 Deterministic......Page 210
11.3.6.3 Probabilistic (Stochastic) Modeling......Page 211
11.3.7 The US FDA Approach to Estimating Consumer Exposure to Migrants from Food Contact Materials......Page 212
11.3.8.1 Overview of Dietary Surveys......Page 213
11.3.8.2 Concentration Data......Page 215
11.3.8.3 Packaging of Foodstuffs Containing the Migrant(s) of Interest......Page 217
11.4 FACET: Overview of Food Contact Material Work Package and Interactions with Other Work Packages......Page 218
11.5 Conclusions......Page 221
References......Page 222
12.1 Introduction......Page 225
12.2.1 How to Demonstrate Compliance of Composition......Page 226
12.3.1 Food Simulants......Page 227
12.3.1.3 Reduction Factors......Page 229
12.3.2 Selection of Time and Temperature Conditions......Page 231
12.4.1 Contact Methods......Page 233
12.4.2.2 Overall Migration into Fatty Food Simulants......Page 236
12.4.3 Specific Migration......Page 238
12.4.4 Mathematic Modeling......Page 239
12.5.2 Analytical Determination......Page 240
12.6.1 Not Intentionally Added Substances......Page 241
12.6.2 Organoleptic Testing......Page 242
12.6.3.1 Demonstrating the Absence of PAHs......Page 243
12.6.3.2 Color Release......Page 244
12.7 Declaration of Compliance and Supporting Documentation......Page 245
12.7.2 Plastic Materials......Page 246
12.7.4 Other Materials......Page 247
References......Page 248
13.1 Introduction......Page 251
13.2.1 Definition of a Food Additive......Page 252
13.2.2 Suitable Purity, the Delaney Clause, and FDA.s Constituents Policy......Page 253
13.3.1 "No Migration"......Page 254
13.3.3 Prior Sanction......Page 256
13.3.5 Threshold of Regulation......Page 257
13.3.6 Housewares......Page 258
13.3.7 Basic Polymer/Resin Doctrine......Page 260
13.4.1 Introduction......Page 261
13.4.3 Requirements for an FCN......Page 263
13.4.3.4 Intended Technical Effect......Page 264
13.4.3.7 Environmental Information......Page 265
13.5 The Food Additive Petition Process......Page 266
References......Page 267
14.1 Introduction......Page 271
14.2.2 The Laws Involved......Page 272
14.3.1 Mandatory Requirements: Federally Registered Establishments......Page 273
14.3.2 Not so Voluntary Requirements......Page 274
14.3.2.1 The NOL Process......Page 275
14.3.2.2 The Result......Page 279
14.5 Conclusions......Page 280
References......Page 281
15.1.1 MERCOSUR......Page 283
15.1.1.1 Plastic Materials......Page 284
15.1.1.2 Elastomeric Materials......Page 290
15.1.1.3 Adhesives......Page 291
15.1.1.5 Cellulosic Materials......Page 292
15.1.1.6 Regenerated Cellulose Films......Page 293
15.1.1.8 Metallic Materials......Page 294
15.1.1.9 Glass......Page 295
15.1.1.11 Implementation of GMC Resolutions in the MERCOSUR Member States. National Legislations......Page 296
15.1.2 Venezuela......Page 297
15.1.4 Andean Community......Page 299
15.2 Mexico......Page 302
15.3 Central America......Page 303
15.3.3 Guatemala......Page 304
15.5 Conclusions......Page 305
References......Page 306
16.1 Introduction......Page 311
16.3 Technical and Expert Forums at SII......Page 312
16.4 Voluntary Standards and "Compulsory – Official Standards"......Page 313
16.5 Food Contact SI-5113 Provisions......Page 314
16.7 Approved Test Laboratories in Israel......Page 315
16.9 Imports of Packaging Materials into Israel......Page 316
16.12 Implementation Issues (FAQ)......Page 317
References......Page 318
17.1 Introduction......Page 319
17.2.1 Articles of the Food Sanitation Law......Page 320
17.3.1 Contents......Page 323
17.3.2.2 Specifications for each Material (Abstracts and Summary)......Page 324
17.3.2.3 Specifications for Packages/Containers for Specific Food Type (Abstract)......Page 332
17.4.1 Articles of the Ordinance of Specifications and Standards for Milk and Milk Products (Abstracts)......Page 334
17.4.3 Specifications and Standards for Apparatus, Packages/Containers, Their Materials, and Methods of Manufacturing in Attached List (Abstract)......Page 335
17.4.3.1 Specifications and Standards for Apparatus, Packages/Containers, Their Materials and Methods of Manufacturing for Milk, Special Milk, Sterilized Goat Milk, Milk Making Adjustment for Constituent Part of Milk, Low-Fat Milk, No-Fat Milk, Processed Milk, and Cream (Group 1)......Page 336
17.4.3.2 Specifications and Standards for Apparatus, Packages/Containers, Their Materials and Methods of Manufacturing for Fermented Milk, Lactic Acid Bacteria Drink, Milk Drink (Group 2)......Page 338
17.4.3.3 Specifications and Standards for Apparatus, Package/Container, Their Materials and Methods of Manufacturing for Formulated Powder Milk (Group 3)......Page 340
17.5 The Food Safety Basic Law and Relationship with the Food Sanitation Law......Page 341
17.6 Industrial Voluntary Rules......Page 342
References......Page 344
18.2 Current Status......Page 347
18.4 Regulations and Rules under the China Food Hygiene (Sanitary) Law......Page 348
18.5 Hygiene Standards on Food Container and Packing Material......Page 349
18.6 Hygiene Standards for Food Contact Substance (Indirect Additive)......Page 351
18.7.2 Forecast on the New Food Contact Regulation in China......Page 354
18.7.2.2 The New Food Contact Substance Notification Procedure......Page 355
18.8.1 Requirements for Local Manufacturing of Food Contact Materials......Page 356
18.8.2 Requirements for Importing Food Contact Materials......Page 357
References......Page 363
19.3 General Guidelines......Page 365
19.4.1 Conditions for Sale......Page 366
19.5.1 Package of Food to Carry a Label......Page 368
19.5.1.2 Milk and Infant Food Substitutes......Page 370
19.8 Acceptability Criteria......Page 371
19.9 Future......Page 372
20.1 Singapore......Page 373
20.2 Malaysia......Page 374
20.3 Thailand......Page 376
References......Page 382
21.2 Food Sanitation Act......Page 383
21.3.1 General Provision......Page 385
21.3.3 Equipment, Containers, and Packaging for Food Products......Page 386
21.4 Data and Information Required for Submission of Food Contact Material Prior to Use......Page 392
21.5 Labeling Standard for Food and Food Additives......Page 393
21.7 The Future Direction for Packaging Material Regulations......Page 394
References......Page 395
22.1 Introduction......Page 397
22.3 Australia.s Regulatory Framework......Page 398
22.4 Enforcement......Page 400
22.6 New Zealand......Page 401
22.7 New Zealand's Regulatory Framework......Page 402
22.9 Food Contact Legislation......Page 403
22.10 Recycled Material......Page 404
22.12 Conclusions......Page 405
References......Page 406
Index......Page 407