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method with appropriate performance characteristics at the detectionlimit may be used, pending the development of a validated method;QM = maximum permitted quantity of the 'residual' substance in the materialor article;QM(T) = Maximum permitted quantity of the 'residual' substance in the materialor article expressed as total of moiety or substance(s) indicated. For thepurpose of this Code of Practice the quantity of the substance in thematerial or article should be determined by a validated method ofanalysis. If such a method does not currently exist, an analytical methodwith appropriate performance characteristics at the specified limit maybe used, pending the development of a validated method;QMA = Maximum permitted quantity of the "residual" substance in the finishedmaterial or article expressed as mg per 6 dm 2 of the surface in contactwith foodstuffs. For the purpose of this Code of Practice the quantity ofthe substance in the surface of the material or article should bedetermined by a validated method of analysis. If such a method doesnot currently exist, an analytical method with appropriate performancecharacteristics at the specified limit may be used, pending thedevelopment of a validated method;QMA(T) = Maximum permitted quantity of the "residual" substance in the materialor article expressed as mg of total of moiety or substance(s) indicatedper 6 dm² of the surface in contact with foodstuffs. For the purpose ofthis Code of Practice. the quantity of the substance in the surface ofthe material or article should be determined by a validated method ofanalysis. If such a method does not currently exist, an analytical methodwith appropriate performance characteristics at the specified limit maybe used, pending the development of a validated method;SML = Specific migration limit in food or in food simulant, unless it is specifiedotherwise. For the purpose of this Code of Practice the specificmigration of the substance should be determined by a validated methodof analysis. If such a method does not currently exist, an analyticalmethod with appropriate performance characteristics at the specifiedlimit may be used, pending the development of a validated method;SML(T) = Specific migration limit in food or in food simulant expressed as total ofmoiety or substance(s) indicated. For the purpose of this Code ofPractice the specific migration of the substances should be determinedby a validated method of analysis If such a method does not currentlyexist, an analytical method with appropriate performance characteristicsat the specified limit may be used, pending the development of avalidated method.26Europäische Vereinigung der Lack-, Druckfarben- und KünstlerfarbenindustrieEuropean Council of Paint, Printing Inks and Artists' Colours IndustryAvenue E. Van Nieuwenhuyse 4 - BE-1160 BrusselsTel:+32 (0)2 676 7480 - Fax: + 32 (0)2 676 7490 - E-mail: secretariat@cepe.org -Internet: http://www.cepe.org/
Lists A and B, including their updates, are available on the publication part of CEPEwebsite (under paint documents) at following link : http://www.cepe.org/These are also available on the Council of Europe website..27Europäische Vereinigung der Lack-, Druckfarben- und KünstlerfarbenindustrieEuropean Council of Paint, Printing Inks and Artists' Colours IndustryAvenue E. Van Nieuwenhuyse 4 - BE-1160 BrusselsTel:+32 (0)2 676 7480 - Fax: + 32 (0)2 676 7490 - E-mail: secretariat@cepe.org -Internet: http://www.cepe.org/
Page 2 and 3: ContentsArticle 1Article 2Article 3
Page 9: Article 3Lists of substances author
Page 12 and 13: 4. Substances authorised as direct
Page 14 and 15: 4. In addition to those substances
Page 16 and 17: Article 8Overall migration limit (O
Page 18 and 19: EXPLANATORY NOTEThe above will be u
Page 20 and 21: ANNEX IOVERVIEW OF HOW COATED FOOD
Page 22 and 23: 4. Conditions of useLarge container
Page 24 and 25: ANNEX IIINCOMPLETE 1 LIST OF MONOME
Page 28 and 29: ANNEX IIIINCOMPLETE 1 LIST OF ADDIT
Page 30 and 31: Lists C and D, including their upda
Page 32 and 33: themselves are of lower molecular w
Page 34: ANNEX IV.III - GENERIC DESCRIPTIONS
Page 37 and 38: Oxirane, ester, -OH, Ar-COOH, R-COO
Page 39 and 40: 10.3 Acid functional polyesters pre
Page 41 and 42: 13. Vinylics13.1 Vinylics prepared
Page 43 and 44: Natural Rubber LatexChemically, nat
Page 45 and 46: Organic solvent and or water free c
Page 47 and 48: ANNEX VIRISK ASSESSMENT FOR MIGRANT
Page 49 and 50: For risk assessments made for foods
Page 51 and 52: To determine the overall migration
Page 53 and 54: Paragraph 5:5. Where a material or
Page 55 and 56: 10. “Food” (or “foodstuff”)
Page 57 and 58: 29. “QMA" means maximal quantity
Page 59 and 60: ANNEX XREFERENCES TO GMP’sFor lig

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