Guidelines on metals and alloys used as food contact materials ...

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TECHNICAL DOCUMENT GUIDELINES ON METALS AND ALLOYS USED AS FOOD CONTACT MATERIALS 3
Page 1: COUNCIL OF EUROPE’S POLICY STATEM
Page 5 and 6: TABLE OF CONTENTS Page Part I - Cou
Page 7 and 8: PART I COUNCIL OF EUROPE AND FOOD C
Page 9 and 10: ▪ Committee of experts on flavour
Page 11: Good manufacturing practices (GMP)
Page 14 and 15: compliance of metals and alloys use
Page 16 and 17: 4. General requirements and recomme
Page 18 and 19: In principle, the maximum quantity
Page 20 and 21: Florence, T.M., Batley, G.E. (1980)
Page 23 and 24: Guideline for aluminium Introductio
Page 25 and 26: Conclusions and recommendations St
Page 27 and 28: Guideline for chromium Introduction
Page 29: 8. Nordic Council of Ministers (199
Page 32 and 33: Safety aspects JECFA (1982) has es
Page 35 and 36: Guideline for iron Introduction Iro
Page 37 and 38: Guideline for lead Introduction Lea
Page 39: 7. JECFA (1993). Evaluation of cert
Page 42 and 43: adverse health effects (ATSDR, 1997
Page 44 and 45: Safety aspects JECFA has not evalu
Page 47 and 48: Guideline for silver Introduction P
Page 49 and 50: Guideline for tin Introduction Tin
Page 51: Conclusions and recommendations At
Page 54 and 55:
Conclusions and recommendations Tit
Page 56 and 57:
Safety aspects JECFA (1982) has es
Page 58 and 59:
Metallic food contact materials Pre
Page 61 and 62:
Guideline for stainless steel Intro
Page 63 and 64:
The table below gives compositional
Page 65:
References 1. Avesta Sheffield Corr
Page 69 and 70:
Cadmium Introduction Cadmium is one
Page 71:
5. European Commission (1996). Repo
Page 74 and 75:
Conclusions and recommendations Alt
Page 76 and 77:
inorganic mercury salts may be bett
Page 79:
Appendix II Comparison of the intak
Page 83 and 84:
Appendix III Natural elements’con
Page 85 and 86:
Foodstuff Beans, raw and canned, co
Page 87 and 88:
Foodstuff 07 MILK PRODUCTS Al 1 (mg
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