FOOD LAWS

Codex Alimentarius

laten term for food code or food book. It is a collection of food standards, guidelines and codes of practice developed by the Codex Alimentarius Commission

Food and Agriculture Organization of the United Nations and World Health Organizations

parent organization of the codex alimentarius commsion

189 countries, 1 member organization (The European Union), 246 observers

members, member organization and observers of the codex alimentarius

1963

CAC was established in what year to prrotect consumer health and promote fair practices

observers

are allowed to voice their points of views, but only members may vote

every two years

how often does the CAC meet

Geneva, Switzerland, Rome, Italy

where does the CAC meet

Rome; Geneva

headquarateres of FAO; home to WHO

executive committee, secretariat, committees

main categoires of the organizational structure

Executive Committee

Chair, 3 vice chairs, 6 regional coordinators, 7 regional representatives

Secretariat

6 food standard operators, 3 seconded food standard officers from korea and singapore, 1 junor professional officer from japan, 9 support staff

Codex subsidiary bodies

who accomplishes most of the work of Codex

General subject committees, commodity committees, regional coordinating committees

three main types of the codex subsidiary bodies

General subject committees

relates to concepts and principles that apply to all foods or are all-embracing in scope

10

how many general subject committees.

Joint CCPR/CCRVDF Electronic Working Group

first-ever virtual joint working group brings together a coordinated effort to advance the harmonization of maximum residue limits (MRLs) for dual-use compounds - chemicals that may be used either as a pesticide or as veterinary drugs

Commodity committees

define the physical and chemical characteristics of nearly 200 traded products

fish and fishery, fresh fruits and vegetables, fats and oils, spices and culinary herbs

4 active codex committees

cocoa products and chocolate, sugars

adjourned sine die commodity committees

edible ices, soups and broths

abolished commodity committees

Regional coordinating coommittees

discusses regional concerns and implementation, has a role in encouraging countries to participate in the work of CODEX

AD-hoc intergovernmental special work groups

is made up of biotechnology (japan), antimicrobial resistance (korea), processing and handling of quick frozen foods

commodity committees

often referred to as vertical committees, develop standards that apply to aspects of specific foods or classes of food, quality factors

horizontal subjects

food hygeine, labelling, additives and contaminants which unlike vertical standards, cut across different and classes of foods

General subject committees

concepts and principles applicable to foods in general or applicable to specific foods or groups of foods, reviewing provisions in codex commodity standards and developing recommendations pertaining to consumer health and safety

Joint FAO/WHO Expert Committee on Food Additives

consultant of the general subject committees. carries out toxicological evaluations of substances intedned for use as food addittives establishes specifications for “Food grade“ chems. Veterinary drugs and develops principles for the safety assessment of chem food

Codex Procedural Manual

contains a detailed procedure for the discussion and adoption of food standards, which also applies to the adoption of codes of practice, guidelines, and other advisory texts

six-years then renewed

adodption of codex standards time frame

8

how many steps for revision

The commission

step 1 of revisionis. Subject to the approval. Elaborate a codex standard. Delegates the work

secretarriat arranges prep of draft; sent to members for comments

step 2 and 3

sends comments to codex committee. discuss whether to process

step 4

submitted through the secretariat to the executive committee for review. and commission

Step 5

sent to observers again for comments

step 6

comments and amendments are considered. Submitted to Exec for crit rerview

step 7

final adoption

step 8

CXS

standards, define safety, quality, and labeling for specific foods or food groups

CXG

guidlines - provide recommendations for risk analysis, nutrition, and inspection

CXC

Codes of practice offer practical steps for hygiene, handling and production

CXS 301R-2011

Regional Standard for Edible Sago Flour

Dr. Dulce M. Flores

developer of CXS 301R-2011

CXS 1-1985

General Standard for the Labelling of Prepackaged Foods

8

mandatory labelling how many steps?

Name of the food

prescribed by national legislation

Sulphite

when present in concentrarions of 10 mg/kg or more in a food, shall always be declared using the specified name “sulphite“ or “sulfite“ in addition to or as part of the ingredient name

added water

shall be declared in the list of ingredients except when the water forms part of an ingredient such as brine, syrup or broth used in a compound food and declared as such in the list of ingredients.

Precautionary Allergen Labelling

what is PAL

CXS 12-1981

Codex standard for honey

20%; 23%

moisture content for honeys and heather honey

5g/ 100g honey, alfalfa 10g/100g, lavender 15g/100g

sucrose content of honey

Extracted Honey

is honey obtained by centrifuging decapped broodless combs

Pressured Honey

is honey obtained by pressing broodless combs

Drained Honey

is honey obtained by draining decapped broodless combs

CXS 318-2014

Standard for Okra

Class I

okra class - a light defect in colouring not exceeding 5% of the total surface area

Class II

a slight defect in colouring not exceeding 10% of the total surface area

CXS 317-2014

standard for durian

Class 1

durian class defects in shape and should carry a min of 3 fertile locules
slight healed defects; the maximum total area should not exceed 10%

class ii

defects min of 2 fertile locules, healed defects total area should not exceed 15%

CXs 302-2011

standard for fish sauce

acid hydrolysis

fish cxs does not apply to

10g/l

total nitrogen content of fish sauce

not less than 40% of total nitrogen content

amino acid nitrogen content

5 - 6.5; not lower than 4.5

pH fish sauce

not less than 200g/l

salt content fish sauce

CXS 246-2005

standards for rambutan

class 1

slight skin defects not exceeding 5% of the total surface area, excluding spinterns

class II

sjun defects not exceeding 110%

CXS 220-1999

standarrd for longans

class I

goood quality, slight skin defects such as bruising scratches or other mechanical damage not exceeding a total area of 0.5 cm

class II

slight skin defects such as bruising n shit not exceeding a total area of 0.5cm

CXS 214-1999

standarrd for pummelos

class 1

afdsfadasf

cxs 197-1995

codex standard for avocado

Halal

“lawful“ oor permitted for muslims

Quran, Sunna, Hadith, Shariah, Ijma, Qiyas

basis for halal

follow divine orders

why halal

pork blood meat of animals w/ unproper slaughtering

bawal haram

impurity and harmfulness

basic reasons for prohibition

carrion and dead animals

unfit for human consumption because decaying process leads to tthe formation of chemicals harmful to humans

Blood

that is drained from an animal contains harmful bacteria products of metabolism and toxins

Swine

serves as a vector for pathogenic worms to enter the human body

Intoxicants

are considered harmful for the nervous system, affecting the senses and human judgement, leading to social and family problems and in some cases even death

Horsemeat

may be allowed to be consumed under some distressing conditions

shia

accepts fish with scales

amphibians

general not consumed by muslims

locust

only halal insect

Indonesia’s Government Regulation 39 of 2021

halal certification in singapore

Malaysian Standard 1500:2009

halal food production, food drinks and ingredienss must be permitted under the Shariah

Republic Act No. 10817

philippine halal export

22nd session 1997

when was codex guidelines adopted

Bismillah

invoked immediately before the slaughter or animal

Kosher

kashrus or kashrut, fit or pruper, jew

torah, talmud, rabbi, halacha

basis of kosher

Rabbi I. Grunfeld

some people felt a need to try to justify them as health laws

Grape products

made by non-Jews may not be eaten

carmine and cochineal

used in natural pigments, prohibited in kikes

split hooves and chews its cud

permitted mammals