Food Regulation in Indonesia

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Dedi Fardiaz Singapore, 1 Sept 2009 1

Food Regulation in

Indonesia

Dedi Fardiaz

Department of Food Science and Technology, Faculty of Agricultural Technology

SEAFAST Center

BOGOR AGRICULTURAL UNIVERSITY, INDONESIA

Food Regulation in

Indonesia

Dedi Fardiaz

Department of Food Science and Technology, Faculty of Agricultural Technology

SEAFAST Center

BOGOR AGRICULTURAL UNIVERSITY, INDONESIA

Food Producer/Industry

Food Producer/Industry ConsumerConsumer

LABORATORIES

MoA, MoMAF, MoI, MoT, MoH NADFC LOCAL GOVs

LAWS AND REGULATIONS

Law No 7/1996 Food

Law No 8/1999 Consumer Prot GR No. 69/1999 Food L&A GR No. 28/2004 Food SQN Food Safety Standards, etc.

Law No 7/1996 Food

Law No 8/1999 Consumer Prot GR No. 69/1999 Food L&A GR No. 28/2004 Food SQN Food Safety Standards, etc.

Monitoring food safety and quality in Indonesia

Better Quality and Safer Foods

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Law No. 7/1996 on Food

Government Regulation No 28/2004 on Food Safety,

Quality and Nutrition

Chapter I

General Provisions

Chapter II

Food Safety

Chapter III Food Quality and Nutrition

Chapter IV Food Importation and Exportation Into and

Out of Indonesian Territories

Chapter V

Control and Supervision

Chapter VI Community Participation

Chapter VII Provisions of Transfer

Chapter VIII Closing Provisions

Law No. 7/1996 on Food

Government Regulation No 28/2004 on Food Safety,

Quality and Nutrition

Chapter I

General Provisions

Chapter II

Food Safety

Chapter III Food Quality and Nutrition

Chapter IV Food Importation and Exportation Into and

Out of Indonesian Territories

Chapter V

Control and Supervision

Chapter VI Community Participation

Chapter VII Provisions of Transfer

Chapter VIII Closing Provisions

Chapter II Food Safety

Part One

Sanitation

Part Two

Food Additives

Part Three Food Derived from Genetically Modified

Organism

Part Four

Food Irradiation

Part Five

Food Packaging

Part Six

Food Quality Assurance and Laboratory

Testing

Part Seven Contaminated Food

Chapter II Food Safety

Part One

Sanitation

Part Two

Food Additives

Part Three

Food Derived from Genetically Modified

Organism

Part Four

Food Irradiation

Part Five

Food Packaging

Part Six

Food Quality Assurance and Laboratory

Testing

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READY TO EAT FOODS GOOD RETAILING PRACTICES GOOD CATERING PRACTICES GOOD DISTRIBUTION PRACTICES CONSUMERS FRESH FOODS, PROCESSED FOODS, READY TO EAT FOODS

Distribution and Marketing

Improvement of food quality and safety through

GOOD PRACTICES*

Improvement of food quality and safety through

GOOD PRACTICES*

GOOD FARMING PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOODS GOOD MANUFACTURING PRACTICES

*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition

GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOOD DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOOD GOOD MANUFACTURING PRACTICES

• Avoiding the use of land whose environment has the potential

to threaten food safety.

• Controlling the biological contamination, animal and plant

diseases that threaten food safety.

• Reducing to the minimum chemical residues in foodstuff as

the consequence of using fertilizers, pest and disease control

drugs, growth hormone and inappropriate animal drugs.

• Avoiding the use of land whose environment has the potential

to threaten food safety

.

• Controlling

the biological contamination, animal and plant

diseases that threaten food safety.

• Reducing

to the minimum chemical residues

in foodstuff as

the consequence of using fertilizers, pest and disease control

drugs, growth hormone and inappropriate animal drugs.

Example

Government Regulation 28/2004, Article 4, para 1 Good

Agricultural Practices

Government Regulation 28/2004, Article 4, para 1 Good

Agricultural Practices

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Dedi Fardiaz Singapore, 1 Sept 2009 7 GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOOD DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOOD GOOD MANUFACTURING PRACTICES

• Preventing fresh food from being contaminated by biological

and chemical contamination and other objects that disturb,

impart and risk health from the air, land, water, food,

fertilizers, pesticides, animal drugs or other materials used in

the fresh food production.

• Controlling the health of animals and plants, so that it does

not negatively impact fresh food

• Preventing

fresh food from being contaminated by biological

and chemical contamination

and other objects that disturb,

impart and risk health from the air, land, water, food,

fertilizers, pesticides, animal drugs or other materials used in

the fresh food production.

• Controlling the health of animals and plants

, so that it does

not negatively impact fresh food

Example

Government Regulation 28/2004, Article 5, para 1 Good

Fresh Handling Practices

Government Regulation 28/2004, Article 5, para 1 Good

Fresh Handling Practices

GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOOD DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOOD GOOD MANUFACTURING PRACTICES

Processed food for trade in retail packaging shall obtain the registration approval letter from NADFC, prior to distribution (based on food safety, quality, and nutrition assessment results).

Exempted processed food produced by home industries. Processed food made by home industries shall possess a home industry food production certificate issued by the Local Government.

Processed food for trade in retail packaging shall obtain

the registration approval letter from NADFC, prior to distribution (based on food safety, quality, and nutrition assessment results).

Exempted processed food produced by home industries.

Processed food made by home industries shall possess a home industry food production certificate issued by the Local Government.

Pre-Market Assessment for Processed Food

Government Regulation 28/2004, Article 42

Pre-Market Assessment for Processed Food

Government Regulation 28/2004, Article 42

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Dedi Fardiaz, 061107 9

NADFC

National Agency for Drug and Food Control

Republic of Indonesia

Republic of Indonesia Food Industry

Food Industry

Registration Approval Letter

Registration of Product

Government Regulation No 28/2004 on Food Safety, Quality and Nutrition, Article 42

• BPOM MD

for domestic products

• BPOM ML

for imported products

• BPOM MD

for domestic products

• BPOM ML

for imported products

Request for additional data and information (if needed)

Peer Review Team Peer Review Team Food Labeling Assessment Food Labeling Assessment Labeling Standards Product Registration Approval Letter Labeling Standards Product Registration Approval Letter Food Industry

Scientific data and information is supplied by the client

NADFC

Result

Government Regulation No. 69/1999 on Food Labeling and Advertisiment Government Regulation No. 69/1999 on Food Labeling and Advertisiment

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Copyright Dedi Fardiaz HIMITEPA, 080809 11

Food

Packaging

CORNBEEF Netto 250 g

Labeling

_Category

What are regulated /standardized?

1. What is the type of Food

?

Look at Food Category!

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Food Category

National Agency for Drug and Food Control

Based on Food Category System (GSFA, 2005)

No. Name of Food

01.0 Dairy products and analogues, excluding products of food categor y 02.0 02.0 Fats and oils, and fat emulsions

03.0 Edible ices, including sherbet and sorbet

04.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

05.0 Confectionary

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

07.0 Bakery wares

08.0 Meat and meat products, including poultry and game

09.0 Fish and fish products, including mollusks, crustaceans, and echinoderms 10.0 Eggs and egg products

11.0 Sweeteners, including honey

12.0 Salts, spices, soups, sauces, salads, protein products (including soybean protein products) and fermented soybean products

13.0 Foodstuffs intended for particular nutritional uses 14.0 Beverages, excluding dairy products

15.0 Ready-to-eat savouries

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SURAT KEPUTUSAN

KEPALA BADAN PENGAWAS OBAT DAN MAKANAN REPUBLIK INDONESIA NOMOR : HK.00.05.52.4040 TANGGAL : 9 OKTOBER 2006 TENTANG KATEGORI PANGAN Halaman KATEGORI PANGAN 0.1 1

Produk – Produk Susu dan Analognya, Kecuali Yang Termasuk

Kategori 02.0 2

01.1 Susu dan Minuman Berbasis Susu 2

01.1.1 Susu dan Buttermilk (Plain1) 2

01.1.1.1 Susu (Plain1) 2

Susu 2

Susu Segar 2

Susu Pasteurisasi 2

Susu UHT (Ultra High Temperature) 3

Susu Steril 3

Susu Tanpa Lemak atau Susu Skim 3

Decree of the Head of the National Agency for Drug

and Food Control, Republic of Indonesia

15.0 Makanan Ringan Siap Santap

Termasuk semua jenis makanan ringan asin/gurih (savoury) atau rasa lainnya.

15.1 Makanan Ringan – Berbahan Dasar Kentang, Umbi, Serealia, Tepung atau Pati (dari Umbi dan Kacang)

Termasuk semua jenis makanan ringan tawar dan gurih atau rasa lainnya, namun tidak termasuk cracker tawar dari kategori 07.12. Sebagai contoh adalah keripik2_{kentang, jagung berondong (popcorn), pretzel , krekers beras}

(senbei ), dan krekers rasa (contoh: krekers rasa keju), bhujia (namkeen; sebuah makanan ringan terbuat dari campuran tepung, jagung, kentang, garam, buah kering, kacang, rempah, pewarna, perisa dan antioksidan), dan

papad (terbuat dari tepung beras atau tepung black gram atau tepung kacang cow pea soaked (basah/rendam), dicampur dengan garam dan rempah, dan

berbentuk bola atau lempengan).

Sample

Ready-to-eat Savouries

15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

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Sample

Keripik2_Kentang

Definisi :

Keripik2_{kentang adalah makanan kering yang dibuat dari kentang segar}

dapat berbentuk irisan tipis yang digoreng dengan atau tanpa penambahan bahan lainnya.

Karakteristik dasar :

• Tekstur renyah;

• Kadar air tidak lebih dari 3%. Keripik2_Gadung

Definisi :

Keripik2_{gadung adalah makanan kering yang dibuat dari gadung}

(Dioscorea hispida) berbentuk irisan tipis yang digoreng dengan atau

tanpa penambahan bahan lainnya.

Karakteristik dasar :

• Tekstur renyah;

• Kadar air tidak lebih dari 6%.

Definition

Basic Characteristics

No Kategori Pangan Halaman A Abon Daging 08.2.2 138 Abon Ikan 09.2.4.3 160

Acar Bawang Putih 04.2.2.3 60

Acar Cabe 04.2.2.3 60

Acar Jahe 04.2.2.3 60

Acar Jamur 04.2.2.3 59

Acar Lobak 04.2.2.3 60

Acar Timun Mentah 04.2.2.3 60

Adas Bubuk 12.2.1 184

Adas, Adas Pedas, Fennel, Jinten Manis 12.2.1 184

Adonan Biskuit 07.1.4 114 Air Bermineral 14.1.1.2 213 Air Berperisa 14.1.4.2 232 Air Demineral 14.1.1.2 212 Indeks Pangan Food Index Food Category No Page

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2. Food Safety and

Quality Standards?

Vitamin , Mineral , Lainny a

Basic Composition of Food

Chemical

Contaminants

Contamination may occur during food handling from

farm to table (Pesticides,

animal drugs, mycotoxin, heavy metals, etc.)

Chemical

Contaminants

Contamination may occur during food handling from farm to table (Pesticides,

Chemicals produced

during food

porocessing

Maillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc.

Chemicals produced

during food

porocessing

Food Additives

Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..

Food Additives

Hazardous Substances

Chemicals prohibited to be used in food preaparation

Hazardous Substances

Chemicals prohibited to be

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Hazardous Substances

used in food preaparation

Food Additives

Chemicals produced

during food

porocessing

Chemicals produced

during food

porocessing

Chemical

Contaminants

Contamination may occur during food handling from

farm to table (Pesticides,

Chemical

Contaminants

Contamination may occur during food handling from farm to table (Pesticides,

PHYSICAL HAZARDS

BIOLOGICAL HAZARDS

CHEMICAL HAZARDS

Food Safety Measures

1. Boric Acid and Its Compounds

2. Salisilic Acid and Its Salts

3. Diethylpyrocarbonate

4. Dulcin

5. Potassium Chlorate

6. Chloramphenicol

7. Brominated Vegetable Oil

8. Nitrofurazon

9. Formalin (Formaldehide)

Chemicals prohibited to be used in foods

Hazardous Substances

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1. Auramine 2. Alkanet 3. Butter Yellow 4. Black 7984 5. Burn Amber 6. Chrysoidine 7. Crysoine 8. Citrus Red No.2 9. Chocolate Brown FB 10. Fast Red E 11. Fast Yellow AB 12. Guinea Green G 13. Indanthrene Blue RS 14. Magenta 15. Metanil Yellow 16. Oil Orange SS 17. Oil Orange XO 18. Oil Orange AB 19. Oil Yellow OB 20. Orange G 21. Orange GGN 22. Orange RN

23. Orchid and Orcein 24. Ponceau 3R 25. Ponceau SX 26. Ponceau 6R 27. Rhodamin B 28. Sudan I 29. Scarlet GN 30. Violet 6B

Colorings prohibited to be used in foods

1. Colorings

2. Sweeteners

3. Preservatives

4. Antioxidants

5. Anticaking agents

6. Flavorings

7. Acidity regulator

8. Whitening agents

9. Emulsifier, Stabilizer, and

Thickening agents

10. Hardening agents

11. Sequestrans

1. Colorings

2. Sweeteners

3. Preservatives

4. Antioxidants

5. Anticaking agents

6. Flavorings

7. Acidity regulator

8. Whitening agents

9. Emulsifier, Stabilizer, and

Thickening agents

10. Hardening agents

11. Sequestrans

Food Additives

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SNI 01- 6993-2004

Standar Nasional Indonesia

ICS 67.220.20 Badan Standardisasi Nasional

Bahan tambahan pemanis

buatan-Persyaratan penggunaan dalam produk pangan

FOOD ADDITIVE: SWEETENERS REQUIREMENTS IN FOODS

National Standardization Agency Indonesian National Standard

SNI

Sweeteners

Daftar isi Daftar isi i Prakata ii Pendahuluan iii 1 Ruang lingkup 1

2 Istilah dan definisi 1

3 Istilah dan singkatan 2

4 Batasan penggunaan pemanis buatan 3

5 Ketentuan label 3

6 Penggunaan pemanis buatan berdasarkan kategori pangan 4 Lampiran A Kajian keamanan pemanis buatan 32

Bibliografi 41

Tabel 1. Penggunaan Alitamberdasarkan kategori pangan 4

Tabel 2. Penggunaan Asesulfam-Kberdasarkan kategori pangan 6

Tabel 3. Penggunaan Aspartam berdasarkan kategori pangan 9

Tabel 4. Penggunaan Isomaltberdasarkan kategori pangan 12

Tabel 5. Penggunaan Laktitolberdasarkan kategori pangan 14

Tabel 6. Penggunaan Maltitol berdasarkan kategori pangan 16

Tabel 7. Penggunaan Manitolberdasarkan kategori pangan 17

Tabel 8. Penggunaan Neotam berdasarkan kategori pangan 18

Tabel 9. Penggunaan Sakarinberdasarkan kategori pangan 19

Tabel 10. Penggunaan Siklamatberdasarkan kategori pangan 22

Tabel 11. Penggunaan Silitol berdasarkan kategori pangan 24

Tabel 12. Penggunaan Sorbitol berdasarkan kategori pangan 26

Tabel 13. Penggunaan Sukralosaberdasarkan kategori pangan 28

Content Content Forward Introduction 1 Scope 2 Definition 3 Abbreviation 4 Limitation 5 Labeling 6 Food Category Risk assessment References Tables

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No. Kat.

Pangan Kategori Pangan

Batas Penggunaan Maksimum (mg/kg) 01.1.2 Minuman berbasis susu, beraroma, dan/atau terfermentasi (misalnya : susu

coklat, kakao, eggnog, yogurt minuman, minuman berbasis whey) 15 01.4.2 Krim "whipping" atau "whipped" atau krim rendah lemak yang disterilkan, di UHT 25 01.7 Makanan penutup atau pencuci mulut berbahan dasar susu (misalnya : es susu,

puding, buah atau yogurt beraroma)

Yogurt (Strawberry) 15

Pudding dessert 45

Gelatin dessert 19

Ice cream 20

Frozen novelties (ices) 20

02.3 Emulsi lemak selain kategori 02.2, termasuk produk mix (campuran kering)

dan/atau produk beraroma berbasis emulsi lemak 25

04.1.2.5 Jem, jeli dan marmalad 100

04.1.2.8 Bahan baku berbasis buah -buahan, meliputi bubur buah, puree, toping buah dan

santan kelapa 100

04.1.2.9 Makanan penutup atau pencuci mulut (dessert) berbasis buah- buahan, termasuk

dessert berbasis air beraroma buah 19

Example of Table for sweeteners permitted to be used in foods based on GSFA Food Category System

Table 8. Penggunaan Neotam berdasarkan Kategori Pangan

Food Category

No. Food Category Maximum Level

SNI 01- 7152-2006

BAHAN TAMBAHAN PANGAN PERSYARATAN PERISA DAN

PENGGUNAAN DALAM PRODUK PANGAN

SNI

FOOD ADDITIVE: FLAVORINGS REQUIREMENTS IN FOODS

Flavorings

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Table. Substances which are prohibited to be used as flavorings in food products

No Substances CAS No

1. Dulkamara (Dulcamara, Solanum dulcamara)

2. Kokain (Cocaine) 50-36-2

3. Nitrobenzene (Nitrobenzene) 98-95-3

4. Sinamil antranilat (Cinnamyl anthranilate) 87-29-6

5. Dihidrosafrol (Dihydrosafrole) 94-58-6

6. Biji Tonka (Tonca Bean) 8024-04-2

7. Minyak Calamus (Calamus Oil, Acorus calamus L)

8. Minyak Tansi (Tansy Oil) 8016-87-3

9. Minyak Sasafras (Sassafras Oil) 68917-09-9

National Food Safety Standards on Flavorings

Table. Flavoring substances which are permitted (with maximum level of application) in food products

No Flavoring Substances No Flavoring Substances

1 Agaric acid 10 Estragole

2 Aloin 11 Quassine

3 β-Asarone 12 Quinine

4 Berberine 13 Rue oil

5 Caffein 14 Safrole

6 Coumarin 15 a-Santonine

7 Hydrocyanic acid 16 Sparteine

8 Hypericine 17 Thujon

9 Iso -safrole

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Table. Flavorings Positive List (based on JECFA Evaluation)

No. Flavoring Substances JECFA EC FEMA

1 allyl propionate 1 09.233 2040 2 allyl butyrate 2 09.054 2021 3 allyl hexanoate 3 09.244 2032 4 allyl heptanoate 4 09.097 2031 5 allyl octanoate 5 09.119 2037 6 allyl nonanoate 6 09.109 2036 7 allyl isovalerate 7 09.489 2045 8 allyl sorbate 8 09.312 2041 9 allyl 10-undecenoate 9 09.146 2044 1609 piperazine 1615 14.141 4250

National Food Safety Standards on Flavorings

RSNI2

Rancangan Standar Nasional Indonesia 2

RSNI2 - - 2006

Process of Review and the Development of Food Safety Standards

RSNI1

RSNI1 - - 2006

SNI

SNI 01-7152- 2006

RSNI3

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RSNI3-7383-2008

BAHAN TAMBAHAN PANGAN PENGAWET PERSYARATAN PENGGUNAAN DALAM PANGAN

FOOD ADDITIVE PRESERVATIVES REQUIREMENTS IN FOODS

RSNI3

Preservatives

RSNI3-7384-2008

FOOD ADDITIVE ANTIOXIDANTS REQUIREMENTS IN FOODS

RSNI3

BAHAN TAMBAHAN PANGAN ANTIOKSIDAN PERSYARATAN PENGGUNAAN DALAM PANGAN

Antioxidants

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Packaging Standards

(Food Contact

Material

s)

Komposisi kimia dasar pembentuk pangan

Kontaminan Kimia

Mungkin mencemari pangan pada mata rantai pangan from farm to table

Pestisida, obat hewan, mikotoksin, logam berat, dsb.

Kontaminan Kimia

Mungkin mencemari pangan pada mata rantai pangan from farm to table

Pestisida, obat hewan, mikotoksin, logam berat, dsb.

BTP (Bahan Tambahan Pangan) Diperbolehkan untuk sengaja ditambahkan ke dalam pangan Pengawet, pewarna, pemanis, antioksidan, pengemulsi, dsb.

BTP (Bahan Tambahan Pangan)

Diperbolehkan untuk sengaja ditambahkan ke dalam pangan

Pengawet, pewarna, pemanis, antioksidan, pengemulsi, dsb.

Senyawa Kimia yang mungkin terbentuk dalam Pengolahan Produk Maillard dan citarasa, 3 - mcpd, trans-fatty acid, ester, akrilamida, senyawa polar pada gorengan, dsb. Senyawa Kimia yang mungkin terbentuk dalam Pengolahan

Produk Maillard dan citarasa, 3 - mcpd, trans-fatty acid, ester, akrilamida, senyawa polar pada gorengan, dsb.

BB (Bahan Berbahaya) yang dilarang tapi mungkin disalahgunakan untuk pangan

BB (Bahan Berbahaya)

yang dilarang tapi mungkin disalahgunakan untuk pangan

Vita min,Min eral, Lainnya

Examples:

• Heavy metals • Vinyl Chloride Monomer • Melamine • Formaldehyde • Phthalates (DINP, DIDP, DEHP) • etc.

Examples:

• Heavy metals • Vinyl Chloride Monomer • Melamine • Formaldehyde • Phthalates (DINP, DIDP, DEHP) • etc.

Copyright Dedi Fardiaz Packaging, Jakarta 271107 36

NADFC Regulation on Food Packaging Material

Decree Nomor : HK 00.05.55.6497/2007 on Food Packaging Materials

Scope

Article 2

This regulation covers:

a. materials which are prohibited; b. materials which are permitted

to be use as packaging which directly contacts with food

Article 3

(1) Additives prohibitedto be used for food packaging (Appendix 1). (2) Basic materials and additives permitted to be used for food

packaging.

(3) Basic materials permittedto be used for food packaging (Appendix 2A).

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Copyright Dedi Fardiaz Packaging, Jakarta 271107 37

Article 4

(1) Basic materials: plastic, cellophane, paper, rubber, elastomer, metal, metal alloy, ceramic, and/or glass.

(2) Additives: antimicrobial agent, sanitizer, plastic foaming former, glue, anticorrosive agent, antistatic and or antifog, cleaner, coloring, emulsifier and or surface active agent, lubricant, plasticizer, preservative, filler, stabilizer, antiblocking agent, anticoagulant, modifier, whitener.

Dedi Fardiaz Jakarta, 12/06/2008 38

No Food Contact Substance Parameter Maximum Migration Limit

Plastic/Rubber/Elastomer

16 Resin Melamine Formaldehyde Resin Urea Formaldehyde

1 Produced with1 mol melamine and not more than 3 mol of formaldehyde Chloroform soluble total extract 0.078 mg/cm2 2 Formaldehyde migration 3 ppm 3 Melamine migration 30 ppm 30 Formaldehyde migration 3 ppm 31 Polyvinylchloride Polymer

Vinyl Chloride Monomer 1 ppm

Ex

am

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Dedi Fardiaz Jakarta, 12/06/2008 39 No Food Contact Substance Parameter Maximum Migration Limit

Ceramic

2 3 All types of ceramic which can be filled Cooking utensils, packaging, tank with vol <3 L

Pb (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr)

Cd (acetic acid solvent 4% at 22 ± 2o_{C, 24}± 0.5 hr)

Pb (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr)

Cd (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr) 4 0.3 1.5 0.1 mg/L mg/L mg/L mg/L

Ex

am

ple

No Food Contact

Substance Parameter

Maximum Migration Limit

Metal

1 Can As (water, 95°C, 30 min for

usage > 100°C, or citric acid 0,5%, 60°C, 30 min, for food with pH < pH 5)

Cd (water, 95°C, 30 min for usage > 100°C, or citric acid 0,5%, 60°C, 30 min, for food with pH < pH 5)

Pb (water, 95°C, 30 min for usage > 100°C, or citric acid 0,5%, 60°C, 30 min, for food with pH < pH 5) 0.2 0.1 0.4 ppm ppm ppm

Ex

am

ple

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No Food Contact

Substance Parameter

Maximum Migration Limit

2 Can with

plastic-resin coating 1 2 3 4 5 6 7

Dry residue (n-heptan solvent, 25°C, 60 min)

Dry residue (ethanol solvent 20%, 60°C, 30 min)

Dry residue (acetic acid solvent 4%, 60°C, 30 min)

Dry residue (water solvent, 95°C, 30 min for usage > 100°C)

Phenol from synthetic resin (water solvent, 95°C, 30 min for usage > 100°C)

Epichlorohydrin from synthetic resin (n-pentan solvent, 25°C, 2 hr) Vinyl Chloride Monomer

90 30 30 30 5 0.5 1 ppm ppm ppm ppm ppm ppm ppm

Ex

am

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Conditions of Usage Type of Food Extracting Solvent Water (T and t) Heptane (T and t) Alcohol 8% (T and t)

Chemical Migration Testing for Can with Resin Coating

Pasteurization above 66 o_T

Oil in water emulsion Filled at boiling temperature and cooled to 38 o_C

Water in oil emulsion Filled at boiling

high oil content temperature and

cooled to 38 o_C₄₉o_C_{, 15 min}

Ex

am

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Dedi Fardiaz Jakarta, 12/06/2008 43 Conditions of Usage Type of Food Extracting Solvent Water (T and t) Heptane (T and t) Alcohol 8% (T and t)

Chemical Migration Testing for Sealing Gasket

Sterilization above 100 o_T

Oil in water emulsion 121 o_{C, 2 hr}

Water in oil emulsion 121 o_{C, 2 hr} ₆₆o_{C, 2 hr}

high oil content

Oil-based Sauce

Ex

am

ple

Goverment Regulation No. 69/1999 on Food Label

and Advertisement

Goverment Regulation No. 69/1999 on Food Label

and Advertisement

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Food label shall at least contains 5 information

Food label shall at least contains 5 information § Name of Product

§ List of Ingredients § Net Weight (Volume) § Name and Address of

Producers or Importers

§ Expiration date (Best used

before)

§ Name of Product § List of Ingredients § Net Weight (Volume) § Name and Address of

Producers or Importers § Expiration date (Best used

before)

Processed food should be registered ata NADFC or Local Governments

(MD, ML, SP, P-IRT)

Processed food should be registered ata NADFC or Local Governments

(MD, ML, SP, P-IRT) MD, ML, SP, P-IRT

Producers or Importers

§ Expiration date (Best used

before)

Producers or Importers § Expiration date (Best used

before)

MD, ML, SP, P-IRT

Nutrition and

Health Claims

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Guidelines for Use of Nutrition and Health Claims

(CAC/GL 23-1997, Rev. 1-2004)

Guidelines for Use of Nutrition and Health Claims

(CAC/GL 23-1997, Rev. 1-2004)

2.1 Nutrition Claim

2.1.1 Nutrient Content Claim

2.1.2 Nutrient Comparative Claim

2.2 Health Claim

2.2.1 Nutrient Function Claims

2.2.2 Other Function Claims

2.2.3. Reduction of Disease Risk Claims

www.codexalimentarius.net

2.1 Nutrition Claim

2.1.1 Nutrient Content Claim

2.1.2 Nutrient Comparative Claim

2.2 Health Claim

2.2.1 Nutrient Function Claims

2.2.2 Other Function Claims

2.2.3. Reduction of Disease Risk Claims

www.codexalimentarius.net

Request for additional data and information (if needed)

Peer Review Team Peer Review Team Food Labeling Assessment Food Labeling Assessment Labeling Standards Product Registration Approval Letter Labeling Standards Product Registration Approval Letter Food Industry

Scientific data and information is supplied by the client

NADFC

Result

Government Regulation No. 69/1999 on Food Labeling and Advertisiment Government Regulation No. 69/1999 on Food Labeling and Advertisiment

(25)

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Food

Packaging

Labeling

_Category

Thank You Very Much

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