Food Regulation in Indonesia

4 March 2004

Food Regulation in Indonesia

Dedi Fardiaz Department of Food Science and Technology, Faculty of Agricultural Technology SEAFAST Center BOGOR AGRICULTURAL UNIVERSITY, INDONESIA

Dedi Fardiaz

Singapore, 1 Sept 2009

1

LAWS AND REGULATIONS MoA, MoMAF, MoI, MoT, MoH NADFC LOCAL GOVs

Food Producer/Industry

Dedi Fardiaz

LABORATORIES

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.

Better Quality and Safer Foods

Consumer

Sept 2009 Monitoring food Singapore, safety1 and quality in Indonesia

Dedi Fardiaz

2

4 March 2004

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

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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

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4 March 2004

Improvement of food quality and safety through GOOD PRACTICES* GOOD FARMING PRACTICES

FRESH FOODS

GOOD FRESH HANDLING PRACTICES

DIRECT CONSUMPTION

RAW MATERIALS

GOOD MANUFACTURING PRACTICES

PROCESSED FOODS

Distribution and Marketing FRESH FOODS, PROCESSED FOODS, READY TO EAT FOODS

CONSUMERS

GOOD RETAILING PRACTICES GOOD DISTRIBUTION PRACTICES GOOD CATERING PRACTICES

READY TO EAT FOODS

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


5

le mp a x E

Government Regulation 28/2004, Article 4, para 1 Good Agricultural Practices GOOD AGRICULTURAL PRACTICES


FRESH FOOD DIRECT CONSUMPTION

RAW MATERIALS


PROCESSED FOOD

• 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. Dedi Fardiaz

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4 March 2004

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Government Regulation 28/2004, Article 5, para 1 Good Fresh Handling Practices GOOD FRESH HANDLING PRACTICES

GOOD AGRICULTURAL PRACTICES


RAW MATERIALS


PROCESSED 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 Dedi Fardiaz


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


GOOD AGRICULTURAL PRACTICES


RAW MATERIALS


PROCESSED FOOD

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. Dedi Fardiaz

Dedi Fardiaz


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4 March 2004

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

Registration of Product

NADFC

Registration Approval Letter

National Agency for Drug and Food Control Republic of Indonesia

Food Industry

•• BPOM BPOM MD MD for for domestic domestic products products •• BPOM BPOM ML ML for for imported imported products products Dedi Fardiaz, 061107

9

Food Industry

Scientific data and information is supplied by the client

Request for additional data and information (if needed)

Food Labeling Assessment Peer Review Team

Labeling Standards

NADFC

Product Registration National Agency for Approval Letter Drug and Food Control Republic of Indonesia

Dedi Fardiaz, 061107

Dedi Fardiaz

Result

Government Regulation No. 69/1999 on Food Labeling and Advertisiment 10

4 March 2004

ng g ry i ag elin go k d o ac ab ate o F P L C

CORNBEEF Netto 250 g

HIMITEPA, 080809 What are regulated /standardized?

Copyright Dedi Fardiaz

1. Wh at i s

11

the typ eo f Fo od

?

Look at Food Category! CORNBEEF Netto 250 g

Dedi Fardiaz

Dedi Fardiaz


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4 March 2004

Food Category

National Agency for Drug and Food Control Dedi Fardiaz


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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 04.0

Edible ices, including sherbet and sorbet 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 08.0

Bakery wares 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 12.0

Sweeteners, including honey 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 16.0 Composite foods - foods that could not be2009 placed in categories 01 - 15. Dedi Fardiaz Singapore, 1 Sept

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4 March 2004

SURAT KEPUTUSAN KEPALA BADAN PENGAWAS OBAT DAN MAKANAN REPUBLIK INDONESIA NOMOR : HK.00.05.52.4040 TANGGAL : 9 OKTOBER 2006 Decree of the Head of the TENTANG National Agency for Drug and Food Control, KATEGORI PANGAN Republic of Indonesia KATEGORI PANGAN 0.1 Produk – Produk Susu dan Analognya, Kecuali Yang Termasuk Kategori 02.0

Halaman 1 2

01.1 Susu dan Minuman Berbasis Susu

2

01.1.1 Susu dan Buttermilk (Plain1)

2

01.1.1.1 Susu (Plain1) Susu Susu Segar Susu Pasteurisasi Susu UHT (Ultra High Temperature) Dedi Fardiaz Singapore, 1 Sept 2009 Susu Steril Susu Tanpa Lemak atau Susu Skim

2 2 2 2 3 3 3

15

Sample

Ready-to-eat Savouries 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 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), 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).

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

Dedi Fardiaz


Scope 16

4 March 2004

Sample

Keripik 2 Kentang

Definition Definisi : Keripik 2 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%.

Basic Characteristics

Keripik 2 Gadung Definisi : Keripik 2 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%. Dedi Fardiaz


Indeks Pangan

17

Food Index Food Category No Page No Kategori Pangan

Halaman

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

A

Air Bermineral Dedi Fardiaz Air Berperisa Air Demineral

Dedi Fardiaz

14.1.1.2 Singapore, 1 Sept 2009 14.1.4.2

213

14.1.1.2

212

232

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4 March 2004

2. Fo Qu od S alit afe y S ty a tan nd da rds ?


Vitamin , Mineral , Lainny a

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Chemical Contaminants Contamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.)

Chemicals produced during food porocessing

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

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

Hazardous Substances

Chemicals prohibited to be Basic CompositionSingapore, of Food 1 Sept 2009 used in food preaparation 20

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Dedi Fardiaz

4 March 2004

PHYSICAL HAZARDS

CHEMICAL HAZARDS

Chemical Contaminants Contamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.)

BIOLOGICAL HAZARDS

Chemicals produced during food porocessing

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

Food Additives

Food Safety Measures Dedi Fardiaz


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

Hazardous Substances Chemicals prohibited to be used in food preaparation 21

Chemicals prohibited to be used in foods 1. 2. 3. 4. 5. 6. 7. 8. 9.

Boric Acid and Its Compounds Salisilic Acid and Its Salts Diethylpyrocarbonate Dulcin Potassium Chlorate Chloramphenicol Brominated Vegetable Oil Nitrofurazon Formalin (Formaldehide)

Hazardous Substances Chemicals prohibited to be used in food preaparation

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4 March 2004

Colorings prohibited to be used in foods 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30.

Auramine Alkanet Butter Yellow Black 7984 Burn Amber Chrysoidine Crysoine Citrus Red No.2 Chocolate Brown FB Fast Red E Fast Yellow AB Guinea Green G Indanthrene Blue RS Magenta Metanil Yellow

1. 2. 3. 4. 5. 6. 7. 8. 9.

Colorings Sweeteners Preservatives Antioxidants Anticaking agents Flavorings Acidity regulator Whitening agents Emulsifier, Stabilizer, and Thickening agents 10. Hardening agents 11. Sequestrans

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Dedi Fardiaz


Oil Orange SS Oil Orange XO Oil Orange AB Oil Yellow OB Orange G Orange GGN Orange RN Orchid and Orcein Ponceau 3R Ponceau SX Ponceau 6R Rhodamin B Sudan I Scarlet GN Violet 6B

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

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4 March 2004

SNI 01- 6993-2004

Sweeteners Sweeteners

SNI

Indonesian National Standard

Standar Nasional Indonesia

Bahan tambahan pemanis buatanPersyaratan penggunaan dalam produk pangan

FOOD ADDITIVE: SWEETENERS REQUIREMENTS IN FOODS

National Standardization Agency

Badan Standardisasi Nasional

ICS 67.220.20

Dedi Fardiaz


Content

Daftar isi

Content Forward Introduction

Daftar isi Prakata Pendahuluan

1 2 3 4 5 6

1 Ruang lingkup 2 Istilah dan definisi 3 Istilah dan singkatan 4 Batasan penggunaan pemanis buatan 5 Ketentuan label 6 Penggunaan pemanis buatan berdasarkan kategori pangan

iii 1 1 2 3 3 4

Lampiran A Kajian keamanan pemanis buatan Bibliografi

32 41

Scope Definition Abbreviation Limitation Labeling Food Category

Risk assessment References Tables

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Tabel 1. Tabel 2. Tabel 3. Tabel 4. Tabel 5. Tabel 6. Tabel 7. Tabel 8. Tabel 9. Tabel 10. Tabel 11. Tabel 12. Tabel 13.

Penggunaan Alitam berdasarkan kategori pangan Penggunaan Asesulfam-K berdasarkan kategori pangan Penggunaan Aspartam berdasarkan kategori pangan Penggunaan Isomalt berdasarkan kategori pangan Penggunaan Laktitol berdasarkan kategori pangan Penggunaan Maltitol berdasarkan kategori pangan Penggunaan Manitol berdasarkan kategori pangan Penggunaan Neotam berdasarkan kategori pangan Penggunaan Sakarin berdasarkan kategori pangan Penggunaan Siklamat berdasarkan kategori pangan Penggunaan Silitol berdasarkan kategori pangan Penggunaan Sorbitol berdasarkan kategori pangan Penggunaan Sukralosa berdasarkan kategori pangan Singapore, 1 Sept 2009

i ii

4 6 9 12 14 16 17 18 19 22 24 26 28 26

4 March 2004

Example of Table for sweeteners permitted to be used in foods based on GSFA Food Category System No. Food Category

Maximum Level

Table 8. Penggunaan Neotam berdasarkan Kategori Pangan No. Kat. Pangan 01.1.2

Kategori Pangan

Batas Penggunaan Maksimum (mg/kg)

Food Category

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

Dedi Fardiazdessert berbasis air beraroma buah Singapore, 1 Sept 2009

27

SNI 01- 7152-2006

SNI

Flavorings Flavorings

19



BAHAN TAMBAHAN PANGAN PERSYARATAN PERISA DAN PENGGUNAAN DALAM PRODUK PANGAN

FOOD ADDITIVE: FLAVORINGS REQUIREMENTS IN FOODS


ICS 67.220.20

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4 March 2004

National Food Safety Standards on Flavorings 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)

7.

Minyak Calamus (Calamus Oil, Acorus calamus L)

8.

Minyak Tansi (Tansy Oil)

9.

Minyak Sasafras (Sassafras Oil) Dedi Fardiaz

8024-04-2 8016-87-3 68917-09-9


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National Food Safety Standards on Flavorings Table. Flavoring substances which are permitted (with maximum level of application) in food products 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

Dedi Fardiaz

Dedi Fardiaz

No


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4 March 2004

National Food Safety Standards on Flavorings Table. Flavorings Positive List (based on JECFA Evaluation) No.

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

1615

14.141

425031

1609 piperazine

Dedi Fardiaz


SNI

SNI 01-7152- 2006


RSNI3

RSNI3 -

- 2006

RSNI2 -

- 2006

RSNI1 -

- 2006

Rancangan Standar Nasional Indonesia 3

RSNI2 Rancangan Standar Nasional Indonesia 2

RSNI1 Rancangan Standar Nasional Indonesia 1

Dedi Fardiaz Singapore, 1 Sept 2009of Food Safety Standards 32 Process of Review and the Development

Dedi Fardiaz

Preservatives Preservatives

4 March 2004

RSNI3-7383-2008

RSNI3



BAHAN TAMBAHAN PANGAN PENGAWET PERSYARATAN PENGGUNAAN DALAM PANGAN

FOOD ADDITIVE PRESERVATIVES REQUIREMENTS IN FOODS


ICS 67.220.20

Antioxidants Antioxidants

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RSNI3-7384-2008

RSNI3



BAHAN TAMBAHAN PANGAN ANTIOKSIDAN PERSYARATAN PENGGUNAAN DALAM PANGAN

FOOD ADDITIVE ANTIOXIDANTS REQUIREMENTS IN FOODS


ICS 67.220.20

Dedi Fardiaz

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4 March 2004

Kontaminan Kontaminan Kimia Kimia Vita Vita min, min, Min Min eral, eral, Lain Lain nya nya

s al s) d r i da ater n a St M g n ct i ag nta k c o Pa od C (Fo

Mungkin Mungkin mencemari mencemari pangan pangan pada pada mata mata rantai rantai pangan pangan from from farm farm to to table table Pestisida, Pestisida, obat obat hewan, hewan, mikotoksin, mikotoksin, logam logamberat, berat,dsb. dsb.

Senyawa Senyawa Kimia Kimia yang yang mungkin mungkin terbentuk terbentuk dalam dalam Pengolahan Pengolahan Produk Produk Maillard Maillard dan dan citarasa, citarasa,33-- mcpd, mcpd,transtransfatty fatty acid, acid, ester, ester, akrilamida, akrilamida, senyawa senyawa polar polar pada pada gorengan, gorengan, dsb. dsb.

Examples:

BTP BTP(Bahan (BahanTambahan TambahanPangan) Pangan) Diperbolehkan Diperbolehkanuntuk untuksengaja sengaja ditambahkan ditambahkan ke ke dalam dalam pangan pangan

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

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

Komposisi kimia dasar pembentuk pangan

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


35

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 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). Copyright Dedi Fardiaz

Dedi Fardiaz

Packaging, Jakarta 271107

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4 March 2004

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.

Copyright Dedi Fardiaz

Packaging, Jakarta 271107

37

ple m a Ex Plastic/Rubber/Elastomer No 16

Food Contact Substance Resin Melamine Formaldehyde

30 Resin Urea Formaldehyde 31 Polyvinylchloride Polymer Dedi Fardiaz

Dedi Fardiaz

Parameter 1 Produced with1 mol melamine and not more than 3 mol of formaldehyde Chloroform soluble total extract

Maximum Migration Limit

0.078

mg/cm2

2 Formaldehyde migration

3

ppm

3 Melamine migration

30

ppm

Formaldehyde migration

3

ppm

Vinyl Chloride Monomer

1

ppm

Jakarta, 12/06/2008

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4 March 2004

ple m a Ex

Ceramic Food Contact Substance

No

2

3

All types of ceramic which can be filled

Cooking utensils, packaging, tank with vol <3 L

Dedi Fardiaz

Parameter


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

4

mg/L

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

0.3

mg/L

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

1.5

mg/L

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

0.1

mg/L

Jakarta, 12/06/2008

39

ple m a Ex Metal No 1

Food Contact Substance Can

Parameter 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)

Maximum Migration Limit 0.2

ppm

0.1

ppm

0.4

ppm

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) Dedi Fardiaz

Dedi Fardiaz

Jakarta, 12/06/2008

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4 March 2004

ple m a Ex No

Food Contact Substance

Parameter

2

Can with plasticresin coating

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

90

ppm

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

30

ppm

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

30

ppm

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

30

ppm

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

5

ppm

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

0.5

ppm

1

ppm

7 Dedi Fardiaz


Vinyl Chloride Monomer Jakarta, 12/06/2008

41

ple m a Ex Chemical Migration Testing for Can with Resin Coating Type of Food

Extracting Solvent Water (T and t)

Conditions of Usage

Heptane (T and t)

Alcohol 8% (T and t)

Pasteurization above 66 o T Oil in water emulsion Filled at boiling temperature and cooled to 38 o C Water in oil emulsion high oil content Dedi Fardiaz

Dedi Fardiaz

Filled at boiling temperature and cooled to 38 o C 49 oC, 15 min

Jakarta, 12/06/2008

42

4 March 2004

ple m a Ex Chemical Migration Testing for Sealing Gasket Type of Food Conditions of Usage

Extracting Solvent Water (T and t)

Heptane (T and t)

Alcohol 8% (T and t)

Sterilization above 100 o T Oil in water emulsion 121 o C, 2 hr Water in oil emulsion 121 o C, 2 hr high oil content

66 o C, 2 hr

Oil-based Sauce

Dedi Fardiaz

Jakarta, 12/06/2008

43

Go an verm d A en dv t Re ert ise gula me tion nt No . 69 /19 99 on Fo od La be l

CORNBEEF Netto 250 g Dedi Fardiaz

Dedi Fardiaz


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4 March 2004

§ 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) MD, ML, SP, P-IRT

Food label shall at least contains 5 information Dedi Fardiaz


45

§ Name of Product § List of Ingredients § Net Weight (Volume) § Name and Address of Producers or Importers § Expiration date (Best used before)

d on anm i t i r t u N th Clai s Heal MD, ML, SP, P-IRT

Dedi Fardiaz

Dedi Fardiaz


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4 March 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 Dedi Fardiaz


47

Food Industry

Scientific data and information is supplied by the client

Request for additional data and information (if needed)

Food Labeling Assessment Peer Review Team

Labeling Standards

NADFC

Product Registration National Agency for Approval Letter Drug and Food Control Republic of Indonesia

Dedi Fardiaz, 061107

Dedi Fardiaz

Result

Government Regulation No. 69/1999 on Food Labeling and Advertisiment 48

4 March 2004

Production

FOOD (fresh, processed, ready to serve)

IMPORTED FOOD

Distribution

g in ng ry g d cka beli tego o Fo Pa La Ca


Copyright Dedi SUMMARY: Fardiaz

Food Regulation HIMITEPA, 080809 in Indonesia

49

Thank You Very Much Browse: Browse: www.pom.go.id www.pom.go.id

Dedi Fardiaz

Dedi Fardiaz


50

Food Regulation in Indonesia

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