FOOD SAFETY INFORMATION REFERENCES (1) EU Commission Regulation No. 178/2002. General principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. (2) EU Commission Regulation No. 852/2004. Hygiene of foodstuffs. (3) EU Commission Regulation No. 1935/2004. Materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC. European Parliament and Council. (4) EU Commission Regulation No 2023/2006. Good manufacturing practice for materials and articles intended to come into contact with food. Official Journal of the European Union, 2006. L 384/75 (5) EU Commission Regulation No 10/2011. Plastic materials and articles intended to come into contact with food (which replaces 2002/72 as of 2015). Official Journal of the European Union, 2011. L 12/1. (6) EU Commission Regulation No. 1895/2005. The restriction of use of certain epoxy derivatives in materials and articles intended to come into contact with food. (7) BS EN 1186-2:2002. Materials and articles in contact with foodstuffs. Plastics. Test methods for *overall migration into olive oil by total immersion. British Standards Institute (BSI). 2002. (8) BS EN 1186-3:2002. Materials and articles in contact with foodstuffs. Plastics. Test methods for overall migration into aqueous food ***simulants by total immersion British Standards Institute (BSI). 2002. (9) EU Commission Directive 2008/84. Specific purity criteria on food additives other than colours and sweeteners. (10) FDA CFR21 Code of Federal Regulations. Current Good Manufacturing Practice in Manufacturing, Packing or Holding human food. Title 21: Food and Drugs Part 110 – Sub-part C. Vikan A/S - Department of Research & Development 05Copyright © 2015 Vikan A/S · All Rights Reserved
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