What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Should Petroleum Jelly based wax be registered as Food Grade in NSF?

Started by , Apr 10 2023 09:41 AM
3 Replies

Hello everybody,

 

We need your assistance and advice related to Food Grade status of Wax.

The wax we used are petroleum jelly based that intended to come into contact with food. Those wax wasn't registered in NSF, so the supplier give us statement/declaration letter that the wax are comply with FDA 21 CFR 178.3620(b). 

Our question:

1. Does the wax should follow / registered as food grade (H1) in NSF registration?

2. Does the statement /declaration letter is acceptable as food grade wax? 

 

We need your advice for this matter.

Thank you for your kind support

 

 

Share this Topic
Topics you might be interested in
What’s the hardest part of building a strong food safety culture? Introduction -QARA Food industry Defining “Production start” for yeast: archival strain maintenance media (selective/differential) vs food-grade propagation ​Frozen Food Standards Accidental Ingredient Addition: Food Fraud or Not?
[Ad]

I would read up on that specific part of the CFR they cited.  And I would also be careful as saying it is 'Food Grade'. 

 

Looks like the CFR states 'may be used as a component of nonfood articles intended for use in contact with food'.  Read through it and then you would need to decide what the risk is (if there is any).

I would read up on that specific part of the CFR they cited.  And I would also be careful as saying it is 'Food Grade'. 

 

Looks like the CFR states 'may be used as a component of nonfood articles intended for use in contact with food'.  Read through it and then you would need to decide what the risk is (if there is any).

 

Noted. 

 

I have an additional question, the supplier also declares that the product complies with US Pharmacopeia and British Pharmacopeia, whether it can be said safe to be in contact with food? 

Petroleum Wax to be food grade must be register in FDA or NFS and important to allergen free. 


Similar Discussion Topics
What’s the hardest part of building a strong food safety culture? Introduction -QARA Food industry Defining “Production start” for yeast: archival strain maintenance media (selective/differential) vs food-grade propagation ​Frozen Food Standards Accidental Ingredient Addition: Food Fraud or Not? Any food product naming policy in EU? Will AI improve or damage food safety in the next 5 years? Organic or wholesome foods vs regular food at supermarkets Food Defense Qualified Individual (FDQI) Costco Food Safety Supplier Requirements