Are food colourings food additives under new FSEP requirements
Started by Katja, Aug 09 2012 03:26 PM
In trying to update our prerequisite programs in relation to the new FSEP requirements I have come across a dilemma. the food safety enhancement program states
G.1.2 Food Additives and Nutrients
Requirements
Where applicable, procedures associated with Formulation and Addition of food additives and nutrients are developed and implemented to ensure that the concentrations remain within the allowable parameters specified in the Food & Drug Regulations. This must include a minimum of:
G.1.2 Food Additives and Nutrients
Requirements
- The use of food additives listed in the tables in Part B, Division 16 of the Food and Drug Regulations for which a maximum level of use is identified.
Where applicable, procedures associated with Formulation and Addition of food additives and nutrients are developed and implemented to ensure that the concentrations remain within the allowable parameters specified in the Food & Drug Regulations. This must include a minimum of:
- the name of the food additive or nutrient;
- the food product in or upon which the food additive or nutrient is added;
- the standards to be met (limit of acceptability);
- the names or titles of personnel responsible for particular tasks at the formulation and food additives or nutrients addition steps;
- the methods or instructions for the task(s) to be performed;
- the frequency of the task(s) to be performed;
- the corrective actions to be taken when the standards are not met;
- the operational records to be kept.
Food Safety Culture Performance
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Broker of ambient food ingredients with NPD kitchen vs HACCP
Why do you have a food safety culture plan?
Example of How to Assess Your Food Safety Culture
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hi Katja
can you rephrase the Q so i can understand it better...
section 6 is the "standard of identity" for what the colour can be composed of.. and the additives part is how and where you can use it... Is that what you are asking?
can you rephrase the Q so i can understand it better...
section 6 is the "standard of identity" for what the colour can be composed of.. and the additives part is how and where you can use it... Is that what you are asking?
Food Safety Culture Performance
How would you rate the food safety culture in your workplace?
Broker of ambient food ingredients with NPD kitchen vs HACCP
Why do you have a food safety culture plan?
Example of How to Assess Your Food Safety Culture
Securing Management and Employee Buy-In for Effective Food Safety Training
Securing Management and Employee Buy-In for Effective Food Safety Training
Securing Management and Employee Buy-In for Effective Food Safety Training
Focus groups for food safety culture
My Journey with Safe Food Handling Practices – From the Kitchen to Nationwide Training