1-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 TechnologySEAFAST Center

BOGOR AGRICULTURAL UNIVERSITY, INDONESIA

Food Regulation in

Indonesia

Dedi Fardiaz

Department of Food Science and Technology,

Faculty of Agricultural TechnologySEAFAST Center

BOGOR AGRICULTURAL UNIVERSITY, INDONESIA


Food Producer/IndustryFood Producer/Industry ConsumerConsumer

LABORATORIESLABORATORIES

MoA, MoMAF,MoI, MoT, MoHNADFCLOCAL GOVs

MoA, MoMAF,MoI, MoT, MoHNADFCLOCAL GOVs

LAWS AND REGULATIONSLAWS AND REGULATIONS

Law No 7/1996 FoodLaw No 8/1999 Consumer ProtGR No. 69/1999 Food L&AGR No. 28/2004 Food SQNFood Safety Standards, etc.

Law No 7/1996 FoodLaw No 8/1999 Consumer ProtGR No. 69/1999 Food L&AGR No. 28/2004 Food SQNFood Safety Standards, etc.

Monitoring food safety and quality in Indonesia

Better Quality and Safer

Foods

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 SafetyChapter III Food Quality and NutritionChapter IV Food Importation and Exportation Into andOut of Indonesian TerritoriesChapter V Control and SupervisionChapter VI Community ParticipationChapter VII Provisions of TransferChapter 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 SafetyChapter III Food Quality and NutritionChapter IV Food Importation and Exportation Into andOut of Indonesian TerritoriesChapter V Control and SupervisionChapter VI Community ParticipationChapter VII Provisions of TransferChapter VIII Closing Provisions


Chapter II Food Safety

Part One SanitationPart Two Food AdditivesPart Three Food Derived from Genetically Modified

OrganismPart Four Food IrradiationPart Five Food Packaging

Part Six Food Quality Assurance and LaboratoryTesting

Part Seven Contaminated Food

Chapter II Food Safety

Part One SanitationPart Two Food AdditivesPart Three Food Derived from Genetically Modified

OrganismPart Four Food IrradiationPart Five Food Packaging

Part Six Food Quality Assurance and LaboratoryTesting

Part Seven Contaminated Food


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READY TO EAT

FOODS

GOODRETAILING

PRACTICES

GOODCATERINGPRACTICES

GOOD

DISTRIBUTIONPRACTICES

CONSUMERS

FRESH FOODS,

PROCESSEDFOODS,

READY TO EATFOODS

Distribution and MarketingDistribution and Marketing


Improvement of food quality and safety through

GOOD PRACTICES*

Improvement of food quality and safety through

GOOD PRACTICES*

GOODFARMING

PRACTICES

GOOD FRESHHANDLING

PRACTICES

FRESH FOODS

DIRECT RAW

CONSUMPTION MATERIALS

PROCESSED

FOODS

GOOD

MANUFACTURING

PRACTICES

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


GOODAGRICULTURAL

PRACTICES

GOOD

FRESH

HANDLING

PRACTICES

FRESH FOOD

DIRECT RAWCONSUMPTION MATERIALS

PROCESSED

FOODGOOD

MANUFACTURING

PRACTICES

Avoiding the use of land whose environment has the potentialto threaten food safety.

Controlling the biological contamination, animal and plantdiseases that threaten food safety.

Reducing to the minimum chemical residues in foodstuff asthe consequence of using fertilizers, pest and disease controldrugs, growth hormone and inappropriate animal drugs.

Avoiding the use of land whose environment has the potentialto threaten food safety.

Controlling the biological contamination, animal and plantdiseases that threaten food safety.

Reducing to the minimum chemical residues in foodstuff asthe consequence of using fertilizers, pest and disease controldrugs, growth hormone and inappropriate animal drugs.

Example

Government Regulation 28/2004, Article 4, para 1 GoodAgricultural Practices

Government Regulation 28/2004, Article 4, para 1 GoodAgricultural Practices


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GOOD

AGRICULTURAL

PRACTICES

GOODFRESH

HANDLINGPRACTICES

FRESH FOOD


PROCESSEDFOOD

GOOD

MANUFACTURING

PRACTICES

Preventing fresh food from being contaminated by biologicaland 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 inthe fresh food production.

Controlling the health of animals and plants, so that it doesnot negatively impact fresh food

Preventing fresh food from being contaminated by biologicaland 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 inthe fresh food production.

Controlling the health of animals and plants, so that it doesnot negatively impact fresh food

Exampl

e

Government Regulation 28/2004, Article 5, para 1 GoodFresh Handling Practices

Government Regulation 28/2004, Article 5, para 1 GoodFresh Handling Practices


GOOD

AGRICULTURAL

PRACTICES

GOODFRESH

HANDLINGPRACTICES

FRESH FOOD


PROCESSED

FOODGOOD

MANUFACTURING

PRACTICES

Processed food for trade in retail packaging shall obtainthe registration approval letter from NADFC, prior todistribution (based on food safety, quality, and nutritionassessment results).

Exempted processed food produced by home industries.Processed food made by home industries shall possessa home industry food production certificate issued bythe Local Government.

Processed food for trade in retail packaging shall obtainthe registration approval letter from NADFC, prior todistribution (based on food safety, quality, and nutritionassessment results).

Exempted processed food produced by home industries.Processed food made by home industries shall possessa home industry food production certificate issued bythe Local Government.

Pre-Market Assessment for Processed FoodGovernment Regulation 28/2004, Article 42

Pre-Market Assessment for Processed FoodGovernment Regulation 28/2004, Article 42


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Dedi Fardiaz, 061107 9

NADFCNADFCNational Agency for

Drug and Food ControlRepublic of Indonesia

National Agency forDrug and Food ControlRepublic of Indonesia

Food IndustryFood Industry

Registration Approval LetterRegistration Approval Letter

Registration of ProductRegistration of Product

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

Government Regulation No 28/2004 on Food Safety, Quality andNutrition, 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 dataand information (if needed)


Peer ReviewTeam

Peer ReviewTeam

Food LabelingAssessment


Labeling Standards

Product RegistrationApproval Letter

Labeling Standards


Foo

dInd

us

try

Scientific data and information issupplied by the client




National Agency forDrug and Food ControlRepublic of Indonesia ResultResult

GovernmentRegulationNo. 69/1999 onFood Labelingand Advertisiment



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Copyright Dedi Fardiaz HIMITEPA, 080809 11

Food

FoodPa

ckaging

Packaging

CORNBEEF

Netto 250 g

Labelin

g

Labelin

g

C

ategory

Catego

ry

What are regulated /standardized?


1.WhatisthetypeofFood?

Look at Food Category!Look at Food Category!

CORNBEEFNetto 250 g


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Food Category

National

Agency forDrug and FoodControl


Based on Food Category System (GSFA, 2005)

No. Name of Food

01.0 Dairy products and analogues, excluding products of food category 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, pulsesand 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 proteinproducts) and fermented soybean products

13.0 Foodstuffs intended for particular nutritional uses

14.0 Beverages, excluding dairy products

15.0 Ready-to-eat savouries

16.0 Composite foods - foods that could not be placed in categories 01 - 15.


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SURAT KEPUTUSAN

KEPALA BADAN PENGAWAS OBAT DAN MAKANAN

REPUBLIK INDONESIA

NOMOR : HK.00.05.52.4040

TANGGAL : 9 OKTOBER 2006

TENTANGKATEGORI PANGAN

HalamanKATEGORI PANGAN 0.1 1Produk Produk Susu dan Analognya, Kecuali Yang TermasukKategori 02.0 2

01.1 Susu dan Minuman Berbasis Susu 2

01.1.1 Susu dan Buttermilk (Pla in1) 2

01.1.1.1 Susu (Plain1) 2

Susu 2Susu Segar 2Susu Pasteurisasi 2Susu UHT (Ultra High Temperature) 3Susu Steril 3Susu Tan a Lemak atau Susu Skim 3

Decree of the Head of the

National Agency for Drugand Food Control,

Republic of Indonesia


15.0 Makanan Ringan Siap Santap

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

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 crackertawar dari kategori 07.12. Sebagai contohadalah keripik 2 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), danpapad(terbuat dari tepung beras atau tepung black gram atau tepung kacangcow pea soaked (basah/rendam), dicampur dengan garam dan rempah, danberbentuk bola atau lempengan).

SampleReady-to-eat Savouries

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

Scope


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SampleKeripik2 Kentang

Definisi :

Keripik2 kentang adalah makanan kering yang dibuat dari kentang segardapat berbentuk irisan tipis yang digoreng dengan atau tanpapenambahan bahan lainnya.

Karakter is t ik dasar :

Tekstur renyah; Kadar air tidak lebih dari 3%.

Keripik2 Gadung

Definisi :

Keripik2 gadung adalah makanan kering yang dibuat dari gadung

(Dioscorea h ispida)berbentuk irisan tipis yang digoreng dengan atautanpa penambahan bahan lainnya.

Karakter is t ik 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

Indeks Pangan

Food Index

Food Category No

Page


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2. FoodSafetyand

QualityStandards?

CORNBEEFNetto 250 g


Vitam

in

, Minera

l

, La

inny

aVitam

in

, Minera

l

, La

inny

a

Basic Composition of Food

ChemicalContaminants

Contamination may occurduring food handling f romfarm to table (Pesticides,animal drugs, mycotoxin,heavy metals, etc.)


Contamination may occurduring food handling f romfarm to table (Pesticides,animal drugs, mycotoxin,heavy metals, etc.)

Chemicals producedduring foodporocessingMaillard and flavor products,3-mcpd, trans -fatty acid,ester, acrylamide, polarmaterials in fried products,etc.


Food AdditivesPermitted to be used in foodPreservatives, coloring,intense sweeteners,antioxidan, emulsifyer, etc..


Hazardous SubstancesChemicals prohibited to beused in food preaparation



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Food AdditivesPermitted to be used in foodPreservatives, coloring,intense sweeteners,

antioxidan, emulsifyer, etc..

Food AdditivesPermitted to be used in foodPreservatives, coloring,intense sweeteners,

antioxidan, emulsifyer, etc..




Contamination may occurduring food handling f romfarm to table (Pesticides,animal drugs, mycotoxin,

heavy metals, etc.)


Contamination may occurduring food handling f romfarm to table (Pesticides,animal drugs, mycotoxin,

heavy metals, etc.)


PHYSICAL HAZARDS

BIOLOGICAL HAZARDS

CHEMICAL HAZARDS

Food Safety MeasuresFood Safety Measures

1. Boric Acid and Its Compounds

2. Salisilic Acid and Its Salts

3. Diethylpyrocarbonate

4. Dulcin

5. Potassium Chlorate6. Chloramphenicol

7. Brominated Vegetable Oil

8. Nitrofurazon

9. Formalin (Formaldehide)

Chemicals prohibited to be used in foods




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1. Auramine

2. Alkanet

3. Butter Yellow4. 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 AB19. 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. Sweeteners3. Preservatives

4. Antioxidants5. Anticaking agents

6. Flavorings7. Acidity regulator8. Whitening agents

9. Emulsifier, Stabilizer, andThickening agents

10. Hardening agents11. Sequestrans

1. Colorings

2. Sweeteners3. Preservatives

4. Antioxidants5. Anticaking agents

6. Flavorings7. Acidity regulator8. Whitening agents

9. Emulsifier, Stabilizer, andThickening agents

10. Hardening agents11. Sequestrans




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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

Swee

teners

Swee

teners


Daftar isi

Daftar isi i

Prakata ii

Pendahuluan

ii i

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 32Bibliografi 41

Tabel 1. Penggunaan Alitam berdasarkan kategori pangan 4

Tabel 2. Penggunaan Asesulfam-K berdasarkan kategori pangan 6

Tabel 3. Penggunaan Aspartam berdasarkan kategori pangan 9Tabel 4. Penggunaan Isomalt berdasarkan kategori pangan 12

Tabel 5. Penggunaan Laktitol berdasarkan kategori pangan 14Tabel 6. Penggunaan Maltitol berdasarkan kategori pangan 16

Tabel 7. Penggunaan Manitol berdasarkan kategori pangan 17

Tabel 8. Penggunaan Neotam berdasarkan kategori pangan 18Tabel 9. Penggunaan Sakarin berdasarkan kategori pangan 19

Tabel 10. Penggunaan Siklamat berdasarkan kategori pangan 22Tabel 11. Penggunaan Silitol berdasarkan kategori pangan 24

Tabel 12. Penggunaan Sorbitol berdasarkan kategori pangan 26Tabel 13. Penggunaan Sukralosa berdasarkan kategori pangan 28

Content

ContentForwardIntroduction

1 Scope2 Definition3 Abbreviation4 Limitation5 Labeling6 Food Category

Risk assessmentReferences

Tables


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No. Kat.Pangan

Kategori Pangan Batas PenggunaanMaksimum (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

Pudd ing desse r t 45

Gela t in desser t 19

Ice cream 20

Frozen novelt ies ( ices) 20

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

dan/atau produk beraroma berbasis emulsi lemak25

04.1.2.5 Jem, je l i dan m armalad 100

04.1.2.8 Bahan baku berbas is buah -buahan, mel ipu t i bubur b uah, puree, top ing b uah dan

santan ke lapa100

04.1.2.9 Makanan penutup atau pencuc i mulu t (dessert ) berbas is buah-buahan, termasuk

desser t berbas is a i r beraroma buah19

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

Standar Nasional Indonesia


BAHAN TAMBAHAN PANGAN

PERSYARATAN PERISA DAN

PENGGUNAAN DALAM PRODUK PANGAN

SNI


Indonesian National Standard

FOOD ADDITIVE: FLAVORINGS


F

lavorings

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 dulcam ara)

2. Kokain (Cocaine) 50-36-2

3. Nitrobenzene (Ni t robenzene) 98-95-3

4. Sinamil antranilat (Cinnam yl anthrani late) 87-29-6

5. Dihidrosafrol (D ihydrosaf ro le) 94-58-6

6. Biji Tonka (Tonc a Bean) 8024-04-2

7. Minyak Calamus (Calamu s Oil , Acoru s calamus L )

8. Minyak Tansi (Tansy Oi l ) 8016-87-3

9. Minyak Sasafras (Sass afras 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 -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 FEMA1 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 20419 allyl 10-undecenoate 9 09.146 2044

1609 piperazine 1615 14.141 4250



RSNI2Rancangan Standar Nasional Indonesia 2

RSNI2 - - 2006

Process of Review and the Development of Food Safety Standards


RSNI1 - - 2006

SNIStandar Nasional Indonesia

SNI 01-7152- 2006


RSNI3 - - 2006


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RSNI3-7383-2008

Rancangan Standar Nasional Indonesia 3


BAHAN TAMBAHAN PANGAN PENGAWETPERSYARATAN PENGGUNAAN DALAM PANGAN

FOOD ADDITIVE PRESERVATIVES



Indonesian National StandardRSNI3

Preserva

tives

Prese

rva

tives


RSNI3-7384-2008

Rancangan Standar Nasional Indonesia 3


FOOD ADDITIVE ANTIOXIDANTS



Indonesian National StandardRSNI3

BAHAN TAMBAHAN PANGAN ANTIOKSIDANPERSYARATAN PENGGUNAAN DALAM PANGAN

A

ntiox

idan

ts

An

tiox

idan

ts


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Packaging

Stan

dard

s

(FoodC

ontac

tMa

terial

s)

Komposisi kimia dasar pembentuk pangan

Kontaminan KimiaMungkin mencemari

pangan pada mata rantaipangan f r om fa rm to tab l ePestisida, obat hewan, mikotoksin,logam berat, dsb.

Kontaminan KimiaMungkin mencemari

pangan pada mata rantaipangan f r om fa rm to tab l ePestisida, 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 yangmungkin terbentuk dalamPengolahanProduk Maillard dancitarasa, 3- mcpd, trans-

fatty acid, ester,akrilamida, senyawa polarpada gorengan, dsb.

Senyawa Kimia yangmungkin terbentuk dalamPengolahanProduk Maillard dancitarasa, 3- mcpd, trans-

fatty acid, ester,akrilamida, senyawa polar

pada gorengan, dsb.

BB (Bahan Berbahaya)yang dilarang tapi mungkindisalahgunakan untuk pangan

BB (Bahan Berbahaya)yang dilarang tapi mungkindisalahgunakan untuk pangan

Vita

min,

Min

eral,

Lain

nya

Vita

min,

Min

eral,

Lain

nya

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 MaterialDecree Nomor : HK 00.05.55.6497/2007 on Food PackagingMaterials

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 prohibited to be used for food packaging (Appendix 1).

(2) Basic materials and additives permitted to be used for food

packaging.

(3) Basic materials permitted to be used for food packaging

(Appendix 2A).

(4) Additives permitted to be used for food packaging (Appendix 2B).


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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 foamingformer, glue, anticorrosive agent, antistatic and or antifog,cleaner, coloring, emulsifier and or surface active agent,lubricant, plasticizer, preservative, filler, stabilizer, antiblockingagent, anticoagulant, modifier, whitener.

Dedi Fardiaz Jakarta, 12/06/2008 38

NoFood Contact

SubstanceParameter

MaximumMigration Limit

Plastic/Rubber/Elastomer

16 Resin MelamineFormaldehyde

Resin Urea

Formaldehyde

1 Produced with1 molmelamine and not more

than 3 mol of formaldehyde

Chloroform soluble totalextract

0.078 mg/cm2

2 Formaldehyde migration 3 ppm

3 Melamine migration 30 ppm

30Formaldehyde migration 3 ppm

31 PolyvinylchloridePolymer

Vinyl Chloride Monomer 1 ppm

Example


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NoFood Contact

Substance

ParameterMaximum

Migration Limit

Ceramic

2

3

All types ofceramic which

can be filled

Cooking

utensils,packaging, tank

with vol 100C, or citric acid

0,5%, 60C, 30 min, for foodwith pH < pH 5)

Cd (water, 95C, 30 min forusage > 100C, or citric acid


Pb (water, 95C, 30 min forusage > 100C, or citric acid


0.2

0.1

0.4

ppm

ppm

ppm

Example


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NoFood Contact

SubstanceParameter

MaximumMigration Limit

2 Can with plastic-

resin coating

1

2

3

4

5

6

7

Dry residue (n-heptan solvent,

25C, 60 min)

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

Dry residue (acetic acid solvent4%, 60C, 30 min)

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

Phenol from synthetic resin (watersolvent, 95C, 30 min for usage >100C)

Epichlorohydrin from syntheticresin (n-pentan solvent, 25C, 2 hr)

Vinyl Chloride Monomer

90

30

30

30

5

0.5

1

ppm

ppm

ppm

ppm

ppm

ppm

ppm

Example


Conditions of Usage

Type ofFood

Extracting Solvent

Water(T and t)

Heptane(T and t)

Alcohol8%

(T and t)

Chemical Migration Testing for Can with Resin Coating

Pasteurization above 66 oT

Oil in water emulsion Filled at boilingtemperature andcooled to 38 oC

Water in oil emulsion Filled at boilinghigh oil content temperature and

cooled to 38 oC 49 oC, 15 min

Example


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Conditions of Usage

Type of

Food

Extracting Solvent

Water(T and t)

Heptane(T and t)

Alcohol8%

(T and t)

Chemical Migration Testing for Sealing Gasket

Sterilization above 100 oT

Oil in water emulsion 121 oC, 2 hr

Water in oil emulsion 121 oC, 2 hr 66 oC, 2 hr

high oil contentOil-based Sauce

Example


CORNBEEF

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GovermentRegulationNo.69/1999onFoodLabel

andAdvertisement

GovermentRegulationNo.69/1999onFoodLabel

andAdvertisement


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Food label shall at least contains 5 informationFood label shall at least contains 5 information

Name of Product

List of Ingredients

Net Weight (Volume)

Name and Address ofProducers or Importers

Expiration date (Best usedbefore)

Name of Product

List of Ingredients Net Weight (Volume)



Processed food should beregistered ata NADFC or LocalGovernments(MD, ML, SP, P-IRT)

Processed food should beregistered ata NADFC or LocalGovernments(MD, ML, SP, P-IRT)

MD, ML, SP, P-IRT


Name of Product

List of Ingredients

Net Weight (Volume)



Name of Product

List of Ingredients

Net Weight (Volume)



MD, ML, SP, P-IRT

Nutritiona

nd

HealthCla

ims


24/25


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 Claim2.1.2 Nutrient Comparative Claim

2.2 Health Claim

2.2.1 Nutrient Function Claims2.2.2 Other Function Claims2.2.3. Reduction of Disease Risk Claims

www.codexalimentarius.net

2.1 Nutrition Claim

2.1.1 Nutrient Content Claim2.1.2 Nutrient Comparative Claim

2.2 Health Claim

2.2.1 Nutrient Function Claims2.2.2 Other Function Claims2.2.3. Reduction of Disease Risk Claims

www.codexalimentarius.net




Peer ReviewTeam

Peer ReviewTeam



Labeling Standards


Labeling Standards


Foo

dInd

us

try





National Agency forDrug and Food ControlRepublic of Indonesia ResultResult




25/25

Copyright Dedi Fardiaz HIMITEPA, 080809 49

Food

Food

Packa

ging

P

acka

ging

CORNBEEF

Netto 250 g

Labeling

Labeling

Category

Category

SUMMARY: Food Regulation in Indonesia

Production FOOD (fresh, processed, ready to serve) Distribution

IMPORTED FOOD


Thank You Very MuchThank You Very Much

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1-Food Regulation in Indonesia

Documents