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Food regulations steps:
• General regulations
• Food standards
• Food hygiene
• Food additives
• Pesticides
• Veterinary drug residues
• Food packaging and labeling
• Food advertising
General regulations:
The general regulations include detailed regulations for guidance of those who enforce
food law, regulations concerning official actions, such as making inspections, collecting
samples, making decisions about serious infractions, and the disposition of seized lots
of food. Regulations concerning imported foods should cover all aspects of the handling
of imported foods.
Regulation 1333/2008 (Article 3) lists a number of substances that are
not considered to be food additives and are therefore, outside the
scope of the additives legislation. These are as follows:
Monosaccharides, disaccharides or oligosaccharides and foods containing these
substances used for their sweetening properties
Foods, whether dried or in concentrated form, including flavorings incorporated
during the manufacturing of compound foods, because of their aromatic, sapid or
nutritive properties together with a secondary coloring effect
Substances used in covering or coating materials, which do not form part of
foods and are not intended to
be consumed together with those foods, e.g. wax coating on cheese
(Products containing pectin and derived from dried apple pomace or peel of
citrus fruits or quinces, or from
a mixture of them, by the action of dilute acid followed by partial neutralization
with sodium or potassium
salts (liquid pectin)
Chewing gum bases
White or yellow dextrin, roasted or dextrinated starch, starch modified by acid or
alkali treatment, bleached
starch, physically modified starch and starch treated by amylolitic enzymes
Ammonium chloride
Blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein
and gluten
Amino acids and their salts other than glutamic acid, glycine, cysteine and
cysteine and their salts having no
technological function
Caseinates and casein
Inulin
Food standards:
In every country, standards are an important part of the regulation of food production
and food trade. Food standards and standardization are treated in other contributions to
this series.
Laws and Regulations to Prevent Gross Adulteration and
Contamination:
Laws and regulations are still needed to prevent gross adulteration and contamination.
Although the forms of gross adulteration and contamination of foods (e.g., diluting milk
with water, adding foreign matters to spices, use of harmful dyes or chemicals to mask
defects of quality, and so on) are rare, in developed countries in particular, the
adulteration of fruit juices with lower value fruit varieties, or of instant coffees with cereal
and malt-based ingredients have occurred in the late twentieth century.
Microbial Contamination, Hygienic Practice:
It is estimated that 80% to 90% of the outbreaks of foodborne illnesses during the 1990s
may be attributed to contamination of food by pathogenic bacteria, primarily Salmonella
and Staphylococci. Proper hygienic practices should be utilized to prevent
microbiological contamination and to minimize spoilage of perishable foods, which are
most often the vehicles for these contaminants.
An adequate supply of safe water is essential for processing food and maintaining
sanitary conditions. Hygienic practices deal with raw materials requirements, processing
plant facilities, hygienic operating requirements and practices, health requirements for
food handlers, and so on.
Food additives:
A food additive is any chemical substance that is added to food during preparation or
storage and either becomes a part of the food or affects its characteristics for achieving
a particular technical effect.
Classification:
A. Food additives are divided into categories or functional classes according to their
technological function, e.g. Preservatives, anti-oxidants, sweeteners, colors,
etc.
B. Foodstuffs are also divided into categories, and specific conditions are laid down
regarding which additives or groups of additives may be used in the different food
Categories. The use of food additives is generally not permitted in certain food
categories, e.g. unprocessed foods and foods for infants and young children,
including dietary foods for infants and young children for special Medical purposes
except where specifically provided for in the legislation.
Process of food additives:
Authorized food additives:
• Its safety has been evaluated based on the available scientific evidence
• On the basis of this evaluation it is considered to present no hazard to the health of the
consumer at the level of use proposed
• There is a technological need for its use that cannot be achieved by other
economically and technologically practicable means
• Its use does not mislead the consumer
Food additives must also have advantages and benefits for the
consumer and therefore, serve one or more of the following purposes:
• Preserving the nutritional quality of the food
• Providing necessary ingredients or constituents for foods manufactured for groups of
consumers with special dietary needs
• Enhancing the keeping quality or stability of a food or improving its organoleptic
properties, provided that
the nature, substance or quality of the food is not changed in such a way as to mislead
the consumer
• Aiding in the manufacture, processing, preparation, treatment, packing, transport or
storage of food,
including food additives, food enzymes and food flavorings, provided that the
food additive is not used to
disguise the effects of the use of faulty raw materials or of any undesirable
practices or techniques, including
unhygienic practices or techniques, during the course of any such activities
Uses and examples:
Examples of food additives include
A. Coloring agents that give foods an appetizing appearance,
B. Anticaking agents that keep powders such as salt free-running,
C. Preservatives that prevent or delay undesirable spoilage in food,
D. Certain sweeteners that are used to sweeten foods without appreciably adding to
the caloric value of the foods.
Table for preservatives in different foods:
Under the Food and Drug Regulations, food Additives do not
include:
1. food ingredients such as salt, sugar, starch;
2. vitamins, minerals, amino acids Footnote 1;
3. spices, seasonings, flavoring preparations;
4. agricultural chemicals;
5. veterinary drugs; or
6. Food packaging materials.
Additives:
Permitted Anticaking Agents
Permitted Bleaching, Maturing or Dough Conditioning Agents
Permitted Coloring Agents
Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents
Permitted Food Enzymes
Permitted Firming Agents
Permitted Glazing or Polishing Agents
Permitted Food Additives with Other Accepted Uses
Permitted Sweeteners
Permitted pH Adjusting Agents, Acid-Reacting Materials
Water Correcting Agents
Permitted Preservatives
Permitted Sequestering Agents
Permitted Starch Modifying Agents
Permitted Yeast Foods
Permitted Carrier or Extraction Solvents
How food additives regulated:
Food additives regulated in different countries under the Food and Drug Regulations
and associated Marketing Authorizations (MAs).Scientists from Health Pakistan’s food
Directorate, Health Products and Food Branch, conduct a detailed and rigorous pre-
market evaluation of the submission that focuses on safety. The evaluation considers
the toxicological aspects of the proposed use of the additive, as well as relevant
microbiological and/or nutritional factors. Food additives must be of suitable quality,
must be effective for their intended purpose, and, when used according to the Lists,
must not pose a hazard to the health of the consumer. The Food and Drug Regulations
(the Regulations) require that food additives must meet certain standards for identity
and purity in order for the additive to be considered food-grade.
Food additives, including most food colors, must meet the specifications either of the
Food Chemicals Codex (FCC) or of the Joint FAO/WHO Expert Committee on Food
Additives (JECFA).
E-code numbers:
E numbers are codes for substances that are permitted to be used as food additives for
use in different countries. The "E" stands for "Europe". Commonly found on food labels,
their safety assessment and approval are the responsibility of the European Food
Safety Authority.
Table:
Regulation of halal and haram food additives:
Additives, which are ALWAYS of animal origin, such as (HARAAM):
E120 Cochineal : a red color obtained from female insects
E441 Gelatin : derived from the bones and/ or hides of cattle and/ or pigs
E542 Edible Bone Phosphate : an extract from animal bones
E904 Shellac : a resin from the lac insect
Whilst some additives with a common code such as E47, can be either of animal
or plant origin and this latter type needs to be
Investigated on a case-by-case basis per product/ manufacturer.
The main additives you need to be aware of are:
Glycerol / Glycerin / Glycerin (E422) - haram if obtained from pork or non-halal
meat sources.
Emulsifiers (E470 to E483) - haram if obtained from pork or non-halal sources.
Edible Bone Phosphate (E542) - haram if obtained from pork or non-halal meat
sources
Purpose of food additives:
Food additive quantity:
Additive regulations:
1. Coloring matter:
Natural:
Carotenes
Chlorophyll
Curcumin
Annatto
Inorganic:
Brilliant blue
Tartrazine
erythrosine
2. artificial sweetener:
sodium saccharin
neotame
acesulfame K
3. use of polyols:
isomalt
maltitol
Toxicity adverse effects of food additives:
digestive disorders:
Stomach pain
nervous disorder
Hyper-activity and irritability
respiratory problems:
Asthma and sinusitis
skin problems:
Hives, itching, rashes and swelling
Food labeling:
When food colors are added to pre-packaged foods, they must be declared by common
name in the list of ingredients. For many years, manufacturers have had the option of
simply using the word “color” as the common name for declaring added food colors.
However, on December 14, 2016, Health Pakistan changed the Food and Drug
Regulations in order to remove the option of using the word “color”.
This means that added food colors will have to be declared by their specific common
name. Manufacturers have been given a five-year transition period for changing food
labels. After the transition period, all ingredient lists on food labels will need to comply
with the updated regulations.